SOUP RECIPE - 669
AMBROSIA
DELUXE
1 (11 oz.) can mandarin oranges, drained
1 (20 oz.) can pineapple chunks,
drained
1/3 c. shredded coconut
1/2 c. miniature marshmallows
1/2 c. plain lowfat yogurt
Mix ingredients well.
Refrigerate for several hours before serving.
Garnish with mint leaves or Maraschino cherries.
Makes 6 portions, 1/2 cup.
SOUP RECIPE - 671
CHEDDAR
POTATO
BROCCOLI
SOUP
1 tbsp. butter
1 c. onion, chopped
1 1/2 lbs. potatoes, chopped into 3/4
inch cubes
2 1/2 c. boiling water
2 chicken bouillon cubes
1 (10 oz.) pkg. frozen broccoli, thawed & cut
1 (6 oz.) pkg. shredded Cheddar cheese
In a 3 quart saucepan, melt butter.
Add potatoes, water, bouillon cubes.
Cover and bring to a boil, reduce heat to medium.
Cook just until potatoes are
tender.
Remove one cup of potato cubes with a slotted spoon; set aside.
Pour contents of saucepan into electric blender; blend until smooth then return to saucepan.
Mix in reserved potatoes and broccoli.
Heat on mediumlow.
Gradually add cheese, stirring until cheese melts.
SOUP RECIPE - 672
POTATO
SOUP
(WITH
DRY
RIVELS)
4 med. sized potatoes
1 1/2 qts. water
2 tbsp. butter or margarine
Salt
1/2 c. flour
1 egg
1/4 c. milk
1/2 c. cream
Cook diced potatoes in salt water until soft.
Add margarine.
To make rivels, rub egg and flour together, then add milk.
These are best made by cutting
through mixture with 2 forks.
Drop rivels into boiling potatoes, stirring to prevent packing together.
Cook 5 minutes with kettle covered.
Add 1/2 cup cream.
Garnish with pieces of crisp bacon.
Makes about 4 servings.
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