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Out of this World Fruit Soup
From: Eva Kende
This soup is an adaptation of a Hungarian favorite, using readily available ingredients in
the North American kitchen. The original is made from scratch with rarely available sour
cherries and/or tart apples. If you have access to sour cherries, I urge you to try them
with this recipe. Just replace all or some of the canned fruit with stewed sour cherries
and adjust the sugar to your taste. Some people find it strange to have cold, sweet soup at
the beginning of a meal. Although it's called soup, there is no reason you can't serve it as
a light dessert or in tall frosted glasses on the deck as a treat on a hot summer afternoon.
You may even add a little of your favorite booze to jazz it up!
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4-oz. can fruit cocktail
0-oz. can mandarin orange slices
tbsp. commercial mayonnaise
/4 cup sugar
cup sour cream
tbsp. lemon or orange zest (optional)
/2 cup water
/2 cup purple grape juice
Drain fruits, but reserve the liquids. Right in the serving bowl, briskly whisk together the
sugar and mayonnaise. Add the sour cream, whisk until smooth then slowly whisk in all
the liquids. Add the zest and the fruits, mixing gently. Chill well before serving. Garnish
with mint leaves, maraschino cherries or lemon slices.
About the Author: Eva Kende is the author of two cookbooks. She also likes to write
short anecdotes about her past, her travels and any other subject that gets her enthused.
Her cookbooks are filled with such personal comments. Her e-cookbook, EVA'S
KITCHEN CONFIDENCE, is available from http://www.diskuspublishing.com/
Author's URL: http://www.telusplanet.net/public/ekende
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TOP*
Pancet
From: Charlotte Boyett-Compo
This is a recipe from the Philippines given to me by a good friend who was stationed
there with the Navy.
One large chicken, boiled and meat shredded (reserve broth)
One package rice noodles (or vermicelli pasta)
2
bunches green onions, thinly sliced (use tops!)
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