---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SHRIMP CHICKEN AND BACON
  Categories: Seafood, Poultry, Meats
       Yield: 6 servings
  
 ----------------------PHILLY.INQUIRER----------------------
     1/4 lb BACON,CUT IN 1/4 DICE
       2 ts FINELY MINCED ONION
       1 c  DRY WHITE WINE
       1 ts CELERY SEEDS
   1 1/2 lb BONELESS SKINLESS
       1 c  CHICKEN BREASTS,1"STRIPS
       1 ts ANISE OR FENNEL SEEDS
       3    SPRIGS FRESH TARRAGON LEAVES
            OR 1 TB DRIED
      12    RAW JUMBO SHRIMP CLEANED
       5 c  FISH STOCK OR
            CHICKEN BROTH
       2 c  BROCCOLI FLORETS
     3/4 c  MILK
       1 tb FINELY MINCED GARLIC
            SALT AND  FRESHLY GROUND PEP
  
      SET LARGE HEAVY PAN OR DUTCH OVEN ON STOVE OVER LOW
   HEAT AND COOK BACON.STIRRING,2 MINUTES WITHOUT
   BROWNING.ADD WINE,INCREASE HEAT TO HIGH.BRING LIQUID
   TO BOIL AND COOK 1 MINUTE TO BURN OFF ALCOHOL.
      ADD,CHICKEN,SHRIMP,STOCK,GARLIC,ONION,CELERY
   SEED,AND ANISE.REDUCE HEAT TO MEDIUM.IF USING DRIED
   TARRAGON ADD IT NOW.COVER AND COOK 3 MINUTES.ADD
   BROCOLI AND MILK AND COOK UNCOVERED ANOTHER 2
   MINUTES.SEASON TO TASTE WITH SALT AND PEPPER.
      TO SERVE USE SLOTTED SPOON TO TRANSFER
   BACON,SHRIMP,CHICKEN TO SOUP BOWLS.RETURN BROTH TO
   BOIL ADD BUTTER.TURN OF HEAT ADD CHOPPED FRESH TARRA
   LEAVES IF USEING FRESH. MAKES SIX SERVINGS.
  
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