2 1/2 c Minced onion

2 c Minced celery

1 1/4 c Peeled, seeded and minced

Cucumber 8 lg Cloves fresh garlic, minced

2 tb Butter or margarine

4 cn 46 oz. ea. tomato juice

1 1/2 c Lemon juice

3 tb Sugar

1/2 ts Tabasco sauce

1/2 ts Worcestershire sauce

1 Bottle (fifth) Vodka

1/2 c Green onion, sliced

Saute onion, celery, cucumber and garlic in butter until soft. Add tomato juice, lemon juice, sugar, Tabasco and Worcestershire; simmer 7 to 8 minutes. Chill. Place vodka bottle in No. 10 can filled with water; freeze until ice is solid. Remove can but keep vodka surrounded in ice and wrapped in a towel. To serve: portion soup into serving bowl. Garnish with green onion. Add 1 oz. jigger of vodka per serving of soup at table.

2 ea Bacon; Slices, Cut Up

1/2 c Onion; Chopped, 1 Medium

2 c Chicken Broth

2 c Potatoes; Diced

1/4 c Carrot; Finely Chopped

1/4 c Celery; Finely Chopped

1/4 c White Wine; Dry

1 1/2 t Thyme Leaves;Fresh,Snipped *

1 1/2 t Sage Leaves;Fresh,Snipped **

1/2 t Pepper

2 lb Spinach; Fresh, Chopped

2 c Milk

1/2 c Parsley; Snipped

1/4 lb Chorizo Sausage Links; ***

* Or you can use 1/2 t Dried Thyme Leaves, crumbled. ** Or you can use 1/2 t Dried Sage Leaves, crumbled. *** Chorizo sausage links should be cooked and sliced. ~————————————————————————- Cook and stir bacon in 3-quart saucepan until crisp. Remove bacon with slotted spoon and drain; reserve fat in saucepan. Cook and stir onion in fat until tender. Stir in broth, potatoes, carrot, celery, wine, salt, thyme, sage and pepper. Heat until boiling; reduce heat. Cover and simmer for 30 minutes. Stir in half of the spinach and cook for 2 minutes. Stir in remaining spinach; cover and cook until spinach is just wilted, about 2 minutes. Stir in milk, parsley and bacon; heat just until hot. Serve with sausage.

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.