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Cream Of Avocado Soup
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This delicious soup can be served hot or cold.
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2 cups chicken broth or bouillon
1 cup half and half
2 avocados large, mashed
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 cup sherry
Lime slices or dairy sour cream
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In a small saucepan over medium heat, bring chicken broth or bouillon to a boil. Remove from heat and keep warm.
Place half-and-half, avocados, lemon juice and salt in a blender container or food processor bowl. Cover and blend or process until pureed. Slowly add hot chicken broth or bouillon and blend or process until smooth. Add sherry.
If serving hot, heat but do not boil. If serving cold, chill for several hours and serve in chilled bowls. Garnish with lime slices or a dollop of sour cream
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Tangy German Potato Salad
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Thelma Waggoner, Hopkinsville, Kentucky This is from Cook'n with Taste of Home
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7 medium potatoes (about 1-3/4 pounds)
8 bacon strips
1 small onion, chopped
1/2 cup diced celery
3 tablespoons all-purpose flour
3 tablespoons sugar
3/4 cup water
1/2 to 3/4 cup vinegar
1/4 to 1/2 teaspoon salt
pepper to taste
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Peel potatoes place in a saucepan and cover with water. Cook until tender but firm. Meanwhile, in a skillet, cook the bacon until crisp. Drain, reserving 3 tablespoons drippings. Crumble bacon set aside. In the drippings, saute onion and celery until tender. Add flour, sugar, water, vinegar, salt and pepper cook and stir until mixture boils and thickens. Drain potatoes slice and place in a large bowl. Add the bacon and sauce toss gently to coat. Serve warm or at room temperature.
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