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Hi from Linda in Michigan. It’s time for the second installment of recipes from the two books "Favorite Brand Name Recipe Cookbook". Chapter number two is on Soups. I had to split this chapter into two issues, because I found so many good and different recipes. I’m gonna give you a hint about this section. I live in a very cold climate and have NEVER had one of these: COLD SOUPS! We have one really hot day in August and on that day we eat ice cream and put ice cubes in our water and that is the extent of cold foods as we know it. So I am going to copy and paste these recipes and send them to myself so that I can try one of them on that special 90 degree day! Enjoy. And fear not Australia - the hot soup recipes will be coming your way just in time for your winter, and our 60 degree summer! 
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FARM ADVICE: *Your fences need to be horse-high, pig-tight and bull-strong. * Keep skunks and bankers and lawyers at a distance. * Life is simpler when you plow around the stump. * A bumble bee is considerably faster than a John Deere tractor. * Words that soak into your ears are whispered. not yelled. * Meanness don't jes' happen overnight. * Forgive your enemies. It messes up their heads. * Do not corner something that you know is meaner than you. * It don't take a very big person to carry a grudge. * You cannot unsay a cruel word. * Every path has a few puddles. * When you wallow with pigs, expect to get dirty. * The best sermons are lived, not preached. * Most of the stuff people worry about ain't never gonna happen anyway. * Don't judge folks by their relatives. * Remember that silence is sometimes the best answer. * Live a good, honorable life. Then when you get older and think back, you'll enjoy it a second time. * Don't interfere with somethin' that ain't botherin' you none. * Timing has a lot to do with the outcome of a rain dance. * If you find yourself in a hole, the first thing to do is stop diggin'. * Sometimes you get, and sometimes you get got. * The biggest troublemaker you'll probably ever have to deal with, watches you from the mirror every mornin'. * Always drink upstream from the herd. * Good judgment comes from experience, and a lotta that comes from bad judgment. * Lettin' the cat outta the bag is a whole lot easier than puttin' it back in. * If you get to thinkin' you're a person of some influence, try orderin' somebody else's dog around. * Live simply. Love generously. Care deeply. Speak kindly. Leave the rest to God.
In hot countries, cold soups are popular. Innovative cooks in fruit producing countries created many soup recipes to take advantage of seasonal fruits. A creamy cherry soup, or a refreshing strawberry soup on a hot day can be absolutely delightful and refreshing. As far back as antiquity, cold soups have played an important role in the hot summers of Mediterranean countries. Soups re-hydrate the body; they contain salt and antiseptics like garlic and wine vinegar. Boulanger, a famous Parisian restaurateur, was first to specialize on restorative broths in 1765, thus the term restaurateur to describe a place where one restores spent energy. In Spain, the most famous cold soup is known as gazpacho, but there are others like gazpacho and cold almond soup. Tomatoes are ideal for cold soups; they contain water acidity, and a hint of sweetness. Gazpacho - A cold uncooked summer tomato soup (a liquid salad). Usually contains tomatoes, bell peppers, onions, celery, cucumbers, and bread moistened with water. Gazpacho should be drunk slightly chilled, but not iced. As its purpose is to quench thirst as well as nutritious, there should no need to supplement it with a drink. The southern Spanish region of Andalusia is known for this dish. A Spanish refrain says, "De gazpacho no hay empacho" which means there’s never too much gazpacho. It hits the spot any time of the day or night. In Andalusia, you will probably eat these cold soups as a first course, just as they have been served for about thirty years in the restaurants and private homes of the large cities in Andalusia. It is still customary in village homes to have gazpacho after the first course and before dessert. History: Originally a soup from Andalusia in southern Spain. It probably derives from Roman dish gruel of bread and oil. The name gazpacho may come either from the Latin or Mozarab (Hispano-Romans or "would-be Arab") word "caspa," meaning "fragments, residue, or little pieces," referring to the bread crumbs which are such an essential ingredient. None of the forerunners of gazpacho contained tomatoes, considered basic today. That’s because tomatoes were unknown in Spain, until after the discovery of the New World. The base for gazpacho was originally bread, garlic, oil, vinegar, and salt. The Roman legions carrying bread, garlic, salt, olive oil and vinegar along the roads of the Empire, with each soldier making his own mixture to taste. An ancient ritual whereby they approach after each other and then "step back" at the moment of eating. The Moorish influence is evident too, especially in some of the variations on the basic theme, such as ajo blanco, made with ground almonds. Gazpacho was originally poor people’s food and was eaten in the fields. According to historians, the popularity of gazpacho out of Andalusia into the rest of Spain is said to be the result of Eugenia de Montijo, originally from Granada and the wife of the French Emperor Napoleon III in the 1850s. Gazpacho was unknown, or little known, in the north of Spain before about 1930.
Mexican Recipe Favorites Here's the scoop on the current theme: There is one type of food that usually gets grandioso reviews: Mexican. During the month of May, we are searching high and low for the best Mexican Recipe Favorites. Send us those family keepers and restaurant taste-likes for all to share here at A to Z Recipes. Make sure to try out my sampler and drop by the rules section to ensure your submissions are acceptable. Here's a sampler for you: GAZPACHO (Chilled Mexican Soup) 2 large tomatoes, chopped 1 large green or red bell pepper, chopped 1 clove garlic, minced 2 tablespoons chili peppers, chopped 1 cup peeled, seeded, diced cucumber 1 thinly sliced Spanish onion 2 scallions, cut into 1-inch pieces 1 teaspoon dried dill 2 tablespoons fresh cilantro, chopped 3 tablespoons lime juice 2 cups vegetable juice 1 cup water 3/4 cup olive oil salt and fresh ground pepper to taste Place all chopped, sliced and diced vegetables into a large bowl. Add dill and cilantro. Stir in lime juice, vegetable juice and water. Chill for 4 to 6 hours or over night. Serve cold. Yield: 6 cups. Please use this email link to submit a recipe for theme recipes: Mexican Recipe Favorites A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting. The rules are: As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up (ALL caps or NO caps) or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues The theme issue for Mexican Recipe Favorites has a deadline of this Friday, May 27, 2005, and will be posted on June 5, 2005. Please use this email link to submit a recipe for theme recipes: Mexican Recipe Favorites As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Our discussion forum at QuickTopic is where a2z’ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser to go to: A to Z Recipes Discussion Forum You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just select the button when you get there. NOTE: Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again. *Offensive postings will be deleted by the publisher. Family Photos! You may view the June 2004 A to Z Family Reunion. Check out Leslie and Rusty's pics from the December 2004 A to Z Family Reunion.
You have to be old enough to remember Abbott and Costello, and too old to REALLY understand computers, to fully appreciate this. For those of us who sometimes get flustered by our computers, please read on... If Bud Abbott and Lou Costello were alive today, their infamous sketch, "Who's on first?" might have turned out something like this: COSTELLO CALLS TO BUY A COMPUTER FROM ABBOTT ABBOTT: Super Duper computer store. Can I help you? COSTELLO: Thanks. I'm setting up an office in my den and I'm thinking about buying a computer. ABBOTT: Mac? COSTELLO: No, the name's Lou. ABBOTT: Your computer? COSTELLO: I don't own a computer. I want to buy one. ABBOTT: Mac? COSTELLO: I told you, my name's Lou. ABBOTT: What about Windows? COSTELLO: Why? Will it get stuffy in here? ABBOTT: Do you want a computer with Windows? COSTELLO: I don't know. What will I see when I look at the windows? ABBOTT: Wallpaper. COSTELLO: Never mind the windows. I need a computer and software. ABBOTT: Software for Windows? COSTELLO: No. On the computer! I need something I can use to write proposals, track expenses and run my business. What do you have? ABBOTT: Office. COSTELLO: Yeah, for my office. Can you recommend anything? ABBOTT: I just did. COSTELLO: You just did what? ABBOTT: Recommend something. COSTELLO: You recommended something? ABBOTT: Yes. COSTELLO: For my office? ABBOTT: Yes. COSTELLO: OK, what did you recommend for my office? ABBOTT: Office. COSTELLO: Yes, for my office! ABBOTT: I recommend Office with Windows. COSTELLO: I already have an office with windows! OK, let's just say I'm sitting at my computer and I want to type a proposal. What do I need? ABBOTT: Word. COSTELLO: What word? ABBOTT: Word in Office. COSTELLO: The only word in office is office. ABBOTT: The Word in Office for Windows. COSTELLO: Which word in office for windows? ABBOTT: The Word you get when you click the blue "W". COSTELLO: I'm going to click your blue "w" if you don't start with some straight answers. OK, forget that. Can I watch movies on the Internet? ABBOTT: Yes, you want Real One. COSTELLO: Maybe a real one, maybe a cartoon. What I watch is none of your business. Just tell me what I need! ABBOTT: Real One. COSTELLO: If it's a long movie, I also want to watch reels 2, 3 and 4. Can I watch them? ABBOTT: Of course. COSTELLO: Great! With what? ABBOTT: Real One. COSTELLO: OK, I'm at my computer and I want to watch a movie. What do I do? ABBOTT: You click the blue "1". COSTELLO: I click the blue one what? ABBOTT: The blue "1". COSTELLO: Is that different from the blue w? ABBOTT: The blue "1" is Real One and the blue "W" is Word. COSTELLO: What word? ABBOTT: The Word in Office for Windows. COSTELLO: But there are three words in "office for windows"! ABBOTT: No, just one. But it's the most popular Word in the world. COSTELLO: It is? ABBOTT: Yes, but to be fair, there aren't many other Words left. It pretty much wiped out all the other Words out there. COSTELLO: And that word is real one? ABBOTT: Real One has nothing to do with Word. Real One isn't even part of Office. COSTELLO: STOP! Don't start that again. What about financial bookkeeping? You have anything I can track my money with? ABBOTT: Money. COSTELLO: That's right. What do you have? ABBOTT: Money. COSTELLO: I need money to track my money? ABBOTT: It comes bundled with your computer. COSTELLO: What's bundled with my computer? ABBOTT: Money. COSTELLO: Money comes with my computer? ABBOTT: Yes. No extra charge. COSTELLO: I get a bundle of money with my computer? How much? ABBOTT: One copy. COSTELLO: Isn't it illegal to copy money? ABBOTT: Microsoft gave us a license to copy Money. COSTELLO: They can give you a license to copy money? ABBOTT: Why not? THEY OWN IT! (A few days later) ABBOTT: Super Duper computer store. Can I help you? COSTELLO: How do I turn my computer off? ABBOTT: Click on "START"...
Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Kitchen Bestsellers from Amazon GAZPACHO (Cold Spanish Soup) 3 slices bread 3 tablespoons olive oil 2 cloves garlic, minced 1 can (23 ounces) REDPACK Whole Tomatoes in juice 1 tablespoon chicken soup base concentrate* 1/4 cup red wine Pinch of salt 1 large cucumber, peeled and finely grated Juice of one lemon Parsley or cilantro In blender, whir broken up bread to make fresh breadcrumbs. Heat olive oil in skillet add bread crumbs and mix well. Remove bread mixture from pan and place in deep bowl; add tomatoes and chicken soup base. Use pastry cutter or fork to blend thoroughly. Stir in wine, salt, and cucumber. Refrigerate to chill. Serve cold garnished with lemon juice and parsley or cilantro. *Note: 2 chicken bouillon cubes may be substituted. A ROSY STRAWBERRY SOUP 1 1/2 cups strawberry preserves 1 1/4 cups sour cream 3/4 cup half and half 2/3 cup sherry 1 1/2 teaspoons grenadine 1 pint basket fresh California strawberries, stemmed and halved In a large bowl, whisk together preserves and sour cream. Stir in half and half, sherry and grenadine. Chill several hours. Just before serving mix in berries. Garnish with mint sprigs if desired. Favorite recipe from California Strawberry Advisory Board. BLENDER SHRIMP GAZPACHO 1 can (4 1/2 oz.) Louisiana Brand Shrimp 1 medium cucumber, unpeeled, sliced 1 green pepper, sliced 1 medium onion, sliced 1 garlic clove 4 sprigs fresh parsley 2 cans (13 1/2 ounces or about two cups each) tomato juice ½ teaspoon salt ½ teaspoon hot pepper sauce 2 tablespoons olive oil Have shrimp and other main ingredients chilled. Place cucumber, pepper, onion, garlic and parsley in a blender. Set on "chop" speed if available, or turn blender on an off quickly for chopping action, stopping before mixture becomes pureed. Combine with tomato juice, lemon juice, seasonings, olive oil, shrimp and shrimp liquid. Serve well chilled. COLD YOGURT VICHYSSOISE 2 cups peeled sliced potatoes 2 cups sliced white leek or yellow onion 1 carrot, sliced 1 quart chicken broth 3 cups Dannon Plain Yogurt Salt and pepper to taste In a large saucepan, combine vegetables and broth. Simmer until vegetables are tender, about 45 minutes. Puree in blender or food processor. Add yogurt, blend. Season with salt and pepper. Chill. Garnish with chopped parsley or chives. CHILLED APRICOT MINT SOUP 2 cans (16 or 17 ounces each) apricot halves chilled 1 cup (1/2 pint) light cream or half and half 1 tablespoon lemon juice 1/4 teaspoon mint extract Mint sprigs In electric blender, puree apricot halves with their syrup ntil smooth. Stir in cream until blended. Then stir in lemon juice and mint extract. To serve, pour into individual bowls, garnish with a dollop of sour cream and mint sprigs.
LOW CALORIE GAZPACHO 4 WASA Lite Rye Crispbread Slices 1 clove garlic 1 small onion, chopped 3 large tomatoes, peeled and cut into large chunks 1 cucumber, peeled and cut into thick slices 1 small green pepper, seeded and coarsely chopped 2 tablespoons salad oil 2 tablespoons lemon juice 1 cup clam juice 1/2 teaspoon oregano Salt and pepper Celery salt Combine garlic, onion, tomatoes, cucumber, green pepper, oil, lemon juice, clam juice, oregano and 1 Lite Rye slice in a blender, and whirl at chop speed until finely chopped. Pour into serving bowl and season with salt and pepper. Chill for several hours or until icy cold. Sprinkle remaining Lite Rye slices with celery salt. Break slices into bite-sized pieces. When ready to serve, spoon Gazpacho into individual bowls. Place 1 or 2 ice cubes into each serving. Sprinkle Lite Rye pieces over each serving.
KRAB BISQUE 1 pkg. King Krab Simulated Crab Legs (6 oz.) (cut and separate) 1 can cream of celery soup 1/2 soup can of milk 1/2 soup can of water 1/2 cup celery, finely chopped Blend soup, milk and water. Add Krab meat and celery to mixture and chill thoroughly before serving.
COLD CUCUMBER AND YOGURT SOUP 2 cups Dannon Plain yogurt 1 medium sized cucumber 1 cup crushed ice cubes 1 tablespoon chopped parsley 1/2 teaspoon finely chopped garlic 1 tablespoon cut fresh dill 1/2 cup nuts, chopped 2 tablespoons oil Peel the cucumber and slice it lengthwise into halves. Scoop out and discard the seeds. Dice the cucumber into 1/4 inch pieces. Place in a bowl and sprinkle with salt. Set aside at room temperature for two to three hours. Place the cucumber dices in a sieve, wash under cold running water. Spread cucumbers on paper towels and pat thoroughly dry. Combine yogurt, cucumbers, chopped nuts, dill and garlic until they are thoroughly mixed. Stir in oil by the teaspoon, making sure each addition is well absorbed before adding more. Salt to taste. Refrigerate 1 hour. Drop one or two ice cubes into each bowl before serving. Garnish with parsley.
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