Sycamore Hill Farms Original Recipe
Chinese Cream of Vegetable Linguini
with Corn Bread
3	whole	Carrots - peeled and slivered
3	long	Sticks of Celery - crossway sliced thin
1	med	Onion - peeled cut in half - then in slivered
2	cloves	Garlic - smashed and chopped
2	oz	Olive Oil
15 3/4	oz	Can of Cream of Celery Soup
1/2	head	Broccoli floweret's cut into small pieces
1	handful	snow pea pods
1	oz	Soy Sauce
1	TBSP	Shrimp Bouillon
1	TBSP	Chicken Bouillon
4	oz	Linguini Noodles
2	TBSP	Butter
1	tsp	Southern Seasoning
1/2	tsp	Salt
Wash carrots and celery topping and peeling carrots. Cut carrots in half length way then slice at and angle
in thin slices. Slice celery into thin slices across the grain of the stalk. Place olive oil into nonstick 10 1/2"
Faberware wok style pan and adjust heat to med high heat. Place carrots and celery into pan. Peel onion
and cut onion in half from top to bottom, then lay cut side down and cut in slivers from top to bottom, place
onion in pan. Take the flat edge of your knife and smash garlic cloves enough to remove from hulls then
smash with flat side of knife again and chop flattened cloves, add to the pan and flip stir. Add broccoli and.
snow pea pods to top of mixture and let cook 2 minutes before flip stirring. Add soy sauce to veggies
and stir with wooden spoon.
While that is cooking start bringing water to a boil in a pot big enough to cook 4 oz of Linguini noodles.
Follow directions on pasta box and lightly salt water and add 1 oz of olive oil to water to keep them from
sticking together. When the onion looks clear add the can of cream of Celery soup plus 1/2 can of water
to the veggies and stir soup in to the water until it is smooth and reduce heat to medium and add the shrimp
bouillon, chicken bouillon, and stir into mixture.
Stirring occasionally letting mixture reduce the water and thicken for about 5 to 7 minutes. Drain noodles
when tender and add to soup veggie mixture and reduce heat to medium low heat, add butter and stir to
keep moisture even through mixture.
BREAD:
Cook one box of Jiffy Mix or favorite brand of corn bread and serve with butter.
Yield: Enough for 4 of us or  6 normal people