3/4 lb. extra lean, boneless pork chops
Black pepper (to taste)
Sage (to taste)
6 Shitake forest mushrooms, chopped
10 green onions, chopped
2 dozen won ton wrapers, thawed
1 recipe Chicken Broth

Grind pork in food processor; sprinkle with black pepper and sage. Toss with mushrooms and green onions. Place mixture by teaspoonful into center of won ton wrapers; squeeze top of wrapers together to seal. Drop won tons into 3 1/2 quarts boiling water; bring to second boil for 2 minutes. Then add 2 cups of cold water; bring to third boil for 2 to 3 minutes. Drain. Bring chicken broth to boil. Add won tons and serve.

CHICKEN BROTH:

1 lg. chicken
3 qts. cold water
2 stalks celery with leaves
2 carrots, peeled
1 lg. onion, quartered
2 cloves garlic
1/4 tsp. basil
4 peppercorns
1 tbsp. or less salt
1/8 tsp. pepper

Place chicken in water in stock pot. Cover; simmer 2 1/2 hours, or until chicken is tender and pulls away from bone. Strain. Remove meat from bones (freeze for later use). Refrigerate broth overnight. Fat will float to top. Skim and discard fat. Heat broth to boiling; add vegetables and seasonings. Simmer 2 hours; strain. Reserve vegetables for soup or later use. Broth can be frozen.