Archive for March 11th, 2010


Gazpacho(Trappler)

Gazpacho(Trappler)

4 c Cold tomato juice

1 sm Onion, minced

2 c Freshly chopped tomatoes

1 c Green pepper, minced

1 t Honey (optioinal)

1 Clove garlic, crushed

1 Cucumber, diced

2 Scallions, chopped

x Juice from 1/2 lime and 1/2 Lemon 2 tb Wine vinegar

1 t Both tarragon and basil

(fresh) 1 d Cumin

1/4 c Fresh parsley, minced

1 d Hot sauce

2 tb Olive oil

x Salt/pepper to taste

Combine all ingredients and puree if desired. Chill for 2 hours. From: trappler@ben.dev.upenn.edu (Donna Trappler). rfvc Digest V94 Issue #168 Aug. 12, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

No one can have a higher opinion of him than I have, and I think hes a dirty little beast. — W. S. Gilbert

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grand canyon potato soup

grand canyon potato soup

Grand Canyon Potato Soup

4 to 6 large, white potatoes, peeled and chopped
Salt and pepper, to taste
Monterey jack cheese
1 can diced green chiles
1/4 cup onion, chopped
Pinch of garlic salt
1/4 cup butter or margarine

Place peeled and cut potatoes into a large pot. Cover completely with about 2 inches of water. Add chiles and onion. Salt and pepper to taste. Cover and boil over medium heat until potatoes are completely done. Mash potatoes slightly; add butter. Simmer, covered, for about 1 hour.

Serve hot soup over grated Monterey jack cheese. This goes well with Mexican cornbread, warm flour tortillas or chips and salsa.

Neither give heed to fables and endless genealogies. — 1 Timothy 14 Bible New Testament

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