alt & pepper in the soup!).
CHILLED AVOCADO SOUP TOPPED WITH CRAB:
Combine all berries and orange juice beverage in a food processor. Puree on medium-high power until semi-smooth and liquified. Stir in diced apple and yogurt until fully incorporated. Transfer to a thermos or plastic container with a secure lid. Keep fruit soup chilled until ready to eat. Yields about 1 1/2 cups per serving.
In 3-quart saucepan, bring first 4 ingredients and 3 cups water to a boil.
Reduce heat and simmer 5 minutes.
Stir cornstarch into remaining 1 cup water.
Stir into simmering mixture.
Cook over medium-high heat, stirring constantly, until mixture boils.
Boil 2 minutes.
Remove from heat.
Stir in pureed peaches and juice concentrate.
Cover and refrigerate until well chilled.
Remove cinnamon stick and cloves.
Ladle into bowls and sprinkle with fresh fruit.
Makes 8 servings.
Bring fruit, cinnamon and water to boil.
Reduce heat and simmer for 25 minutes.
Remove fruit and puree.
Add sugar to water.
Boil and dissolve.
Add lemon juice. Remove from heat. Stir in pureed fruit and chill (either in one bowl or individual servings). Serve with whipped cream and/or nuts (optional).
itchen paper.
Divide the chilled rhubarb soup between four bowls and
Blend or process cream cheese and canned fruit. Stir in additional liquid of white wine, if necessary, until of desired thickness. Add cinnamon to taste.
Enjoy!
In a kettle, cut large fruit into quarters and soak in water 1 hour.
Cook 30 minutes.
Add raspberry or strawberry syrup, cinnamon, salt, and lemon; cook until soft.
Stir in wine and tapioca.
Cook an additional 10 minutes, stirring constantly until tapioca is clear.
Serve warm or chilled as either first course or dessert.
Combine all ingredients in blender or food processor.
Thicken with more bananas or yogurt.
Or thin with more fruit juice. Float fresh mint on top or violets.
Use on picnics or summer lunches.
Goes great with quiche and a tossed salad.
Combine in blender and serve chilled.
If it seems too thick, add water as needed.
Cook to medium heat until mixture boils.
Simmer 1 to 2 minutes.
Stir liqueur with.
Serve warm or chilled.
Makes 4 to 5 servings.
Soak prunes, apricots and raisins in 3 cups cold water.
Add cinnamon stick, apples and pears.
Cover and simmer 15 minutes or until tender.
Add undrained cherries, bring to boil.
Dissolve gelatin in boiling water.
Stir into fruit.
Chill overnight.
day.).
2. FINISH SOUP Remove bones from slow cooker
In a small mixing bowl, beat the cream cheese and brown sugar until smooth. Beat in the sour cream, extracts and cinnamon until smooth. Add milk and mix well. Add pudding mix; beat on low speed for 2 minutes. Cover and refrigerate for at least 1 hour. Serve with the chilled fruit.
Put as many cups of fruit at a time as the
runes roughly.
Stew the fruit in the juice with the
In a blender container, combine the banana chunks, chilled fruit juice, milk, vanilla and ice cubes.
Cover and blend until frothy.
Pour mixture into glasses.
Serve immediately.
Mix all canned fruit in a bowl.
Set aside.
Mix both cans of milk with hand mixer for 5 minutes.
Pour milk in with fruit. Stir lightly with spoon and chill.
When iced, take out and stir. Put back in freezer to chill overnight.
Makes 1/2 gallon.
Drain fruit and chill.
Add pudding to 3 cups juice and cook until a good boil.
Cool and mix with chilled fruit.
Refrigerate and cool.
Add bananas (just before serving) and serve.
white sugar, brown sugar and fruit preserves. Cover and chill in
Place tomatoes in the bowl of a food processor; pulse until pureed. Add bread, garlic, salt, and vinegar and pulse until chopped. Pour olive oil in slowly, with the processor running, until soup is smooth. Chill in the refrigerator for 4 hours for best flavor.
Serve chilled tomato soup sprinkled with serrano ham and eggs.