Ingredients

• 1/2 cup watermelon, seeded, cut bite sized
• CUT FRUIT
• 1 cup cranberry soup
• 1/3 cup lemon or lime juice
• 1 cup banana, blended
• 1/2 cup peaches, pitted and blended
• 1/2 cup strawberries, hulled and blended
• 1/2 cup watermelon, seeded and blended
• 1/2 cup orange juice
• 1 cup apple juice
• STOCK:
• 1/2 cup seedless grapes
• 1/2 cup peaches and/or nectarines, peeled & sliced
• 1/2 cup pineapple chunks
• 1/2 cup cantaloupe, balls
• 1/2 cup honeydew, balls

Directions

Options:

Fresh mint leaves, blended in with fruit
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
1/4 to 1/2 cup of red wine, Champagne, or white sauterne

Combine stock ingredients for the liquid base, add optional ingredients to taste. This may be made a day ahead of time as the flavors improve as the stock sits.

Portion cut fruit evenly between the serving bowls. Pour stock over fruit. Top with a fresh mint sprig. May also use dollop of whip cream, yogurt, or sour cream – whatever strikes your fancy. Makes about 8 servings.

Ingredients

• 2 1/2 cups low-sodium tomato juice
• 3 cups peeled and coarsely chopped tomatoes
• 1 1/2 cups diced green bell pepper
• 2/3 cup chopped red onion
• 1/3 cup minced fresh parsley
• 1 clove garlic, minced
• 3 tbls. olive oil
• 3 tbls. red wine vinegar
• 1/2 cucumber, peeled, seeded and diced
• 2 tsps. lime juice
• 2 tsps. minced shallots
• 1 tbl. fresh dill or 1/2 tsp. dried dill
• 1/8 tsp. celery seed
• 1/4 tsp. paprika and pepper (each)
• 1 1/2 tsps. Tabasco
• Fresh basil (for garnish)

Directions

In a large bowl, combine all ingredients except the fresh basil. Refrigerate until very cold.
Mix well before serving. Garnish with a fresh basil leaf.
Serves 8.

Ingredients

• Turkey or chicken giblets (neck, liver, gizzard and heart)
• 1 medium onion, chopped
• 3 stalks celery, chopped
• 1 quart water
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 stick butter
• 1/4 cup flour
• 2 hard cooked eggs

Directions

Place the giblets, onion, celery, water, salt and pepper in a small saucepan and bring to the boil. Reduce the heat to low and cook until tender, about one to two hours. Strain and reserved the broth. Remove the meat from the neck and chop the liver, gizzard and heart. Set aside. Discard other solids.

In a heavy saucepan or skillet, melt the butter over medium heat; add the flour, stirring constantly until brown. Whisk in the broth from the giblets and cook, stirring until thickened. Add the chopped meat, giblets and eggs. Adjust seasoning to taste.

Note: In addition to the broth, you may add any “defatted” pan drippings from the turkey roaster. Be sure they are skimmed of all fat or you will end up with greasy gravy.

Source: The Clarion-Ledger – Jackson, Ms

Ingredients

• 1/2 pound bacon
• 2 stalks celery, chopped
• 2 small onions, diced
• 2 tablespoons margarine
• salt to taste
• Ground black pepper to taste
• 1 (14.75-ounce) can cream-style corn
• 1 (15.25-ounce) can whole kernel corn
• 4 cups chicken broth
• 2 cups milk
• 6 small potatoes, cubed
• 2 carrots, chopped
• 2 tablespoons all-purpose
• flour

Directions

Fry bacon in pan until almost done. Add onions and celery, and saute until lightly browned.

Transfer to a cooking pot. Add cream-style corn, kernel corn, butter and broth. Add carrots and potatoes. Cook for about 15 minutes.

Mix together flour and a little water to form a paste. Add milk and flour paste. You might want to add more flour paste, depending on how thick you like your chowder. Simmer for 30 minutes or until you are ready to eat. Add salt and pepper to taste.

Source: Alice Anne Lott – Messenger-Inquirer – Owensboro, Kentucky

Ingredients

• 1 pound hamburger
• 1 onion, chopped
• 2 tablespoons butter
• 1 cup potatoes, diced
• 2 cups tomato juice
• 1/2 cup celery, chopped
• 1 cup diced carrots
• 1-1/2 teaspoons salt
• 2 cups milk
• 1/4 cup flour

Directions

* Brown meat and onion in butter. Drain grease. Add remaining ingredients, but reserve the milk and flour. Cook vegetables over medium heat until they are soft and done. Mix the milk and flour and stir until smooth. Add to soup and cook until thickened.

Makes 6 servings.

Source: Amish Cook