2 pt Fresh strawberries

15 oz Fat-free sour cream

2 ts Vanilla extract

1/3 c Powdered sugar

1/2 c Half and half

6 sl Pound cake, croutons —

(optional) 1 1/2 ts Grenadine syrup —

(optional)

Slice strawberries and mix with sour cream. Process briefly with food processor or blender. Add vanilla and powdered sugar; process until smooth. Pour into bowl and add half and half stirring until well blended. Chill. Serves 6. To make croutons: Cut pound cake into cubes. Toast in the oven under the broiler until lightly brown. Recipe By : bjs From: owner-Mm-Recipes@idiscover.Net O

8 c Water

2 1/4 c Split peas, dried

1 md Onion

1 t Salt

1/4 ts Pepper

2 Carrots, chopped

2 Celery, chopped

1 lb. of dried split peas ?pprox. 2 1/4 cups

Heat water and peas to boiling. Boil for 2 minutes, then remove from heat and cover. Let sit for 1 hour. Add ham (whole), onion, salt and pepper. Cover and simmer until peas are tender, about 1 hour. Remove ham and trim meat from bone. (I usually use 1 lb boneless smoked ham) Cut ham to 1/2 inch pieces. Stir ham, carrots, and celery into soup. Cover and simmer until veggies are tender, about 45 minutes. Like I said, it freezes well and is a very convenient side to a sandwich or whatever. From an Old Betty Crocker cookbook. From: Taylorn@kenyon.Edu

3/4 lb Crab meat

1/4 c Butter

1 c Whipping cream

1/4 c Scotch whiskey

1 qt Milk

1/4 ts Salt

1/8 ts White pepper

Finely chopped parsley Flake crab meat, picking over to remove any cartilage. Set the crab meat aside. Melt 1/4 cup butter in a large saucepan. Stir in flaked crab meat, cream and whiskey. Over medium heat, stir until heated but do not boil. Stir in milk and season with salt and pepper. Cook until very hot, but do not boil. Pour into a tureen or serve in individual bowls. Garnish with chopped parsley.

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.

1 c Peanuts, roasted & ground

-?? 1/2 c Peanut Butter

2 tb Oil

1 ea Onion, finely chopped

1 lb Potatoes, chopped and boiled

4 c Stock

2 tb Chives, chopped

Salt and pepper

Heat the oil in a saucepan and cook the onion until it becomes transparent. Add the ground peanuts or peanut butter, potatoes and a little stock and mash well. Alternatively, put these ingredients into a blender. Now pour the rest of the stock slowly into the puree, mixing well. Bring the soup to a boil, then let it simmer, covered, for 5-10 minutes. After this, remove the pot from the heat and season. Sprinkle the chives on top before serving.

1/2 lb Boneless chicken breasts cut

-into 1/4″ strips Marinade: 2 Egg whites, beaten

2 tb Cornstarch

1/8 ts Salt

Deep fry 3 c Peanut oil

Assembly 17 oz Can creamed corn

3 c Chicken stock

1 tb Light soy sauce

Salt & pepper to taste Sesame oil Cut the chicken and pat dry on paper towels. Mix with the egg-white marinade and refrigerate for 30 minutes. Heat the oil in a saucepan or wok to between 280 and 300 degrees, no hotter. Deep-fry the chicken strips in the oil just until they are barely tender. They will not brown. Heat the creamed corn along with the soup stock and light soy. When hot add the chicken and season to taste with the salt and pepper. Add the sesame oil drops to garnish and serve.

1 Cucumber; Medium

4 Potatoes;Med, Peel And Dice

1 t Salt

2 c Water; Cold

1/4 t Pepper; White

1 c Cream; Heavy

1/2 c Milk

1 Green Onion; Grated

1 t Dillweed; Dried OR

1 T Fresh Dill; Chopped

Peel the cucumber and slice it lengthwise. Scoop out seeds with a sponn and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil potatoes in salted water until the potatoes are very soft. Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl. Force potatoes through. Return to the saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently about 5 minutes or until the cucumber is tender. Add dill and season to taste. Serve hot.

1 c Green or brown lentils

1 Small onion

2 Cloves garlic, minced

1 Bay leaf

6 1/2 c Water

1 t Salt

Fresh ground pepper 1 Bunch cilantro, chopped

1/4 c Plain non-fat yogurt garnish

Wash and pick over lentils. Combine lentils, onion, garlic, bay leaf and water in a soup pot. Bring to a boil, reduce heat, and simmer for 40 minutes. Add the salt toward the end of the cooking time. Remove from the heat. Discard the onion and bay leaf. Put the soup through a food mill or puree half of it in a blender. Heat through, add salt and pepper to taste, stir in the cilantro, and serve, topping each bowl with a dollop of yogurt. Nutritional info: 177 calories; 5G protein; .75G fat; 30G carbohydrate; 17MG sodium; 0 cholesterol.

SOURCE: “Entertaining Light” Martha Rose Shulman.

2 1/2 lb Caulflower

6 oz Onion, chopped

1/2 oz Ginger, chopped

2 ts Vegetable oil

1 1/2 pt Vegetable stock

1 1/2 ts Salt

Pepper, to taste Slice off cauliflower base & discard the discoloured outer leaves. Thinly slice the the remaining leaves & break the cauliflower into florets. Wash & drain well. Heat the oil in a soup pot & saute the cauliflower & onion over medium heat, covered, for 10 minutes. Do not allow to brown. Add ginger, stock, salt & pepper. Bring to a boil, cover & simmer for 30 minutes. Cool slightly. blend cooled soup in a blender or food processor until smooth. Return to pot & heat until warmed through. Serve immediately. Elizabeth Brand, “Vegetables” —–