1 ripe avocado
1 to 2 T. curry
2 c. cold chicken broth (Campbell's)
1/4 tsp. salt
Dash freshly ground pepper
2 T. light Bacardi rum

Blend ingredients. Put in small bowls. Chill. Serve with small dollop of sour cream, parsley.

1 qt. chicken stock
1/4 c. flour
1/2 c. celery, cut fine
2 tsp. cornstarch
1/2 c. carrots, cut fine
1 c. grated Cheddar cheese
1/2 c. onions, cut fine
Dash paprika
1 qt. milk
Salt to taste
1/4 c. oleo
1 T. chopped parsley

Cook carrots, and celery in chicken stock. Make white sauce with milk, margarine, flour and cornstarch. Add stock, vegetables, cheese, and seasonings to sauce. Serve as soon as cheese is melted. Garnish with chopped parsley.
(This is a current "Dorm Favorite")

"A man is in general better pleased when he has a good dinner upon his table than when his wife talks Greek."
Dr. Johnson

A cold soup for summer from Spain.

1 clove garlic (cut)
1 1/2 c. cucumbers (peeled and diced)
6 large ripe tomatoes (peeled, seeded and finely chopped)
2 c. fresh tomato juice
1/2 c. red green peppers
1/3 c. olive oil (minced)
3 T. lemon juice
1/2 c. onion (minced)
Dash of Tabasco

Rub a large glass bowl with the cut garlic. Put in the tomatoes, peppers, onion and cucumbers. Pour the remaining ingredients over the vegetables. Stir. Chill overnight or at least 3 hours in refrigerator. Makes 8 servings.
Serve in individual chilled glass bowls; croutons to sprinkle on top are optional. No cooking involved.

Start Friday night for great Saturday night supper!

1 soup bone
3 carrots (sliced)
6 to 10 pieces ox-tail
3 potatoes (cubed)
1 tsp. thyme
2 turnips (cubed)
1/2 tsp. garlic powder
1/2 small head cabbage (sliced)
Salt
10 to 15 c. water
1 onion (sliced)
Onion stick with cloves
1/2 c. olive oil
Carrot
1 T. sweet basil
Celery tops
1 large garlic clove
1 tsp. thyme (minced)
1 tsp. parsley
Freshly ground pepper
Salt
1/4 lb. thin spaghetti
Freshly ground pepper
1 tsp. tomato paste
3 zucchini (cut in pieces)
1 c. dried beans (soaked over-night) a combination of pea beans, kidney beans, black beans, chick peas
Freshly ground Parmesan cheese

Season soup bone and ox-tails with thyme, garlic powder, and salt and place in 5 quart casserole. Put in 350 degree oven and brown for about 1 hour. Remove from oven and add water to cover. Add onion with cloves, carrot, celery, thyme, parsley, salt and pepper. Cover and simmer slowly for 8 to 10 hours. Remove bones (reserve meat) and strain. After stock is cool, remove all fat that has risen to top. Return stock to casserole. Add soaked beans and simmer slowly. In shallow pan put 1/2 c. olive oil and lightly sauté minced garlic, carrots, potatoes, turnips, cabbage and onion (about 5 minutes). Season with sweet basil and pepper. When beans are almost cooked, add reserved meat and the lightly saute’ed vegetables and simmer slowly.

When vegetables are almost cooked, add spaghetti and tomato paste and simmer. When spaghetti is cooked, add zucchini and simmer until done. Sprinkle grated Parmesan cheese on this very thick soup.

Serve with French bread and salad.

1 hard boiled egg (chopped)
1/4 c. green tops of onions or chives (chopped)
1/2 c. raisins (or any dried fruit)
2 tsp. salt
1/2 tsp. white pepper
2 to 3 c. plain yogurt
1 T. lemon juice
1/2 c. sour cream
1 c. cold water or milk
2 small to medium cucumbers
1 T. parsley (chopped)
1 T. dill (fresh) or 1/2 tsp. seed

Put all ingredients in a big bowl. Mix well. Let soup stand in refrigerator 2 to 3 hours at least. (May be made day. before; keeps very well for several days. When serving, garnish with parsley and/or fresh dill and float an ice cube in each serving.

*Ash is a very popular meal among the Persians. In the old days the Persians were famous for the varieties of Ash (soup to us) which they could prepare.

The Persian word for "cook" is ash-paz, literally “maker of the soup”. The word "kitchen" in Persian is ash-paz-khaneh, that is "the house of the cook". This should indicate the importance of the word ash and the role that soup used to play in the lives of ancient Persians.

1 lb. fish fillets (turbot, haddock or hake)
1 large or 1 small onion
3 or 4 potatoes
1/4 lb. salt pork (cubed)
1 quart milk

Cut fish into serving pieces and boil in 2 to 3 c. water. Fry salt pork in large saucepan, and then add diced onions. When lightly brown, pour water from fish into pot and cook cubed potatoes. Add milk and heat only to boiling; add a dot of butter before serving.

QUICK SEAFOOD CHOWDER (NEW ENGLAND STYLE)

1 lb. whitefish or 1/2 lb. whitefish plus 1 can minced clams or 2 cans minced or whole clams
2 to 3 T. dry white wine
2 T. vermouth (optional)
Pinch of tarragon (optional)
Salt and pepper
1 bottle clam juice
Flour, butter and milk
2 medium to large potatoes
1 large or 2 medium onions

Leftover fish may be used. If not, simmer for 10 minutes or less (until it flakes easily). This can be done either on top of stove or in moderate oven, covered.

Dice potatoes and onion and sauté in butter until onions are transparent (about 5 minutes). Add wine; turn heat high until wine is evaporated. Add seasoning and clam juice, lower heat, cover and simmer 10 minutes.

While vegetables are cooking 1 make a "roux" of flour and butter in a small saucepan and cook 5 minutes over very low heat. Add milk as in making a cream sauce. This is the thickening for the chowder; no proportions are given as tastes vary.

Add a little of the hot clam juice to the cream sauce to thin it, and then pour it into the larger pot, stirring it in. Add milk to the chowder until the right consistency is reached. Stir in a lump of butter and serve.

2 lb. beef (or rabbit) stew meat (1 inch cubes)
24 small boiled onions
1/2 T. salt
3 cloves garlic (peeled)
1/4 tsp. cinnamon
1/4 tsp. pepper
3 bay leaves
1 tsp. pickling spice
1/4 c. vinegar
1 pint red wine
1/4 c. olive oil

Brown meat thoroughly. Add remaining ingredients to meat and bake uncovered in an oven-proof casserole at 300 degrees for 2 1/2 hours. Serve with rice and a tossed salad.

1 bunch carrots
1 small bunch parsley
1 large onion
1 medium can tomatoes
2 large stalks celery (with leaves)
2 cans consomme

Put all vegetables through food grinder. Blender may be used if the vegetables are cut small first. Add 4 c. water; boil 15 min. Salt. Add tomatoes and consomme. Parsley contains pepper, so taste when adjusting seasonings. Boil all 10 minutes longer. Strain. Refrigerates beautifully. Heat before serving. I always double the recipe so as to have some to give and some to share.

This is my mother's recipe and is good for sick folks or anyone needing some T.L.C. 'tis Irish penicillin!

2 strips bacon (finely chopped)
2 c. milk
2 T. onion (finely chopped)
1 tsp. salt
2 c. frozen corn
1/2 tsp. pepper
2 T. butter
2 c. light cream
2 T. flour

Fry finely diced bacon until crisp; add onion and saute' until soft. Put corn through food chopper and add to onion and bacon, and cook until it begins to brown. Add butter, and then flour. Cook slowly for 3 minutese Add milk, salt, and pepper, and cook until thickened; then add cream and heat until smooth.

Serves 6.