> * A suggestion on the pork: I cut in strips and fast stir-fry in sesame > oil until crispy around the edges. Then add to chicken stock as > directed. (Professional recipies call for pork stock. This is my way > for faux pork stock.) Andy, If you have an Asian market near you, check out Knorr's pork bouillon. *Very* authentic flavor. === Dave Sacerdote davesas@tiac.net "I am so mighty, I do not have to kill you all." -- Flaming Carrot Resist or Serve.