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Category:Soups - Author:N/A- Contributor:
CUCUMBER SOUP
Ingredient:


  • 3 c. chicken broth
  • 1 med. onion sliced
  • 1 tbsp. corn oil
  • 3 med. peeled and diced cucumbers
  • 1 tsp. corn starch
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. sweet basil
  • 1/2 tsp. beaumonde
  • 1 tsp. lemon juice
  • 1/4 c. dry vermouth
  • 1 tbsp. sour cream
  • chives to garnish



Direction:

Saute onions in oil, 5 minutes, add the diced cucumbers. Blend corn starch with some cold chicken broth, add to cucumbers and add rest of broth. Add salt, pepper, basil and beaumonde. Bring to boil, simmer for 25 minutes. Put in blender, blend and add lemon juice, sour cream. When blended add vermouth. Chill. Can be made several days ahead. When serving, garnish with chives. CEE AAC Phoenix Country Club
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Pick of the Week
Title:OVEN STEW - Author: N/A - Contributor:
Ingredient:

  • 4 lbs. beef round steak, cut in 1 inch
    cubes
  • 4 c. sliced carrots
  • 2 c. sliced celery
  • 4 med. onions, sliced
  • 2 (5 oz.) cans water chestnuts,
    drained and sliced
  • 2 (6 oz.) cans sliced mushrooms,
    drained
  • 1/4 c. plus 2 tbsp. flour
  • 2 tbsp. sugar
  • 2 tbsp. salt
  • 2 (16 oz.) cans tomatoes
  • 2 c. Burgundy



Direction:
In roasting pan or Dutch oven mix meat, carrots, celery, onions, water chestnuts and mushrooms. Mix flour, sugar and salt, then add to meat mixture. Stir in tomatoes and Burgundy. Cover and bake 4 hours.
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