Recipe Sheet

1 c Finely minced scallions

-green part only 2 Garlic cloves, mashed

1 1/2 lg Ripe avocados

1 Lemon, juice of

4 T Flour

6 c Hot chicken stock

Salt Freshly ground white pepper 3 Egg yolks

1 c Heavy cream

Few drops Tabasco

———————————-GARNISH———————————-

Finely minced fresh chives 1/2 c Heavy cream, whipped and slightly salted.

In a small heavy saucepan melt 2 T butter. Add the scallions and garlic and cook, covered, over low heat for 5 minutes or until the scallions are very soft but not browned. Remove them to the top part of a blender. Add the coarsely mashed pulp of 1 large avocado. Sprinkle with 1/2 of the lemon juice and blend the mixture at high spped until it becomes a smooth puree. Set aside. In a large saucepan melt the remaining butter. Add the flour and cook the mixture, stirring constantly, for 2 minutes without browning. Add the hot chicken stock and whisk until the soup becomes slightly thick and very smooth. Season the soup with salt and pepper and let it simmer, partially covered, for 30 to 40 minutes. In a mixing bowl combine the egg yolks, Tabasco and cream and blend them well. Fold the avocado puree into the cream and yolk mixture. Pour the mixture into the soup and, stirring constantly, heat the soup through without letting it come to a boil. Correct the seasoning and keep the soup warm. Peel the remaining 1/2 avocado and cut it into tiny cubes. Sprinkle with remaining lemon juice and add them to the soup just before serving. Serve the soup garnished with chives and a spoonful of whipped cream. NOTE: You may serve the soup cold and vary it by substituting Creme Fraiche for the whipped cream and fresh chervil for the chives.

1 1/2 ts Olive oil

1 lg Yellow onion — diced

28 oz Tomatoes — diced, canned

1 Whole jalapeno pepper (or

Serrano) — diced 6 oz Vegetable-juice cocktail

(V-8) 2 tb Chicken stock

2 c Hot water

3/4 ts Ground cumin

3/4 ts Paprika

1 pn Chili powder

1/2 ts White pepper

1 Clove garlic (or more) –

Minced 1 1/2 tb Tomato paste

1/2 c Fresh cilantro — chopped

1 tb Cornstarch

1 tb Water

6 Corn tortillas — 6-inch

Size Vegetable oil — for frying 1 c Avocado — diced

2 c Grilled chicken breast –

Diced 1/4 c Fresh cilantro — chopped

1 c Cheddar cheese — grated

Heat butter and olive oil in heavy saucepan until butter melts. Add onion and cook until translucent. Add tomatoes and continue to cook until soft. Add jalapeno and mixed vegetable juice. Bring to boil and add stock and hot water. Bring to simmer. Add cumin, paprika, chili powder, white pepper and garlic, and cook, stirring occasionally. Add tomato paste and 1/4 cup cilantro and cook, stirring occasionally. Mix cornstarch with 1 tablespoon water, then stir into tomato mixture and simmer until liquid is shiny, about 10 minutes.

Meanwhile, cut tortillas into 1 1/2-inch strips or cubes and deep-fry in hot oil. Remove and drain. To serve, distribute 1/2 cup avocado, 1 cup chicken breast, 1/8 cup chopped cilantro and half tortilla strips among 6 bowls. Pour hot soup over garnish and top with remaining avocado, chicken breast, chopped cilantro and tortilla strips. Pass grated Cheddar on the side. Makes 6 servings. Chef’s Notes: This recipe was shared by Joe D. Cochran, Jr., the executive chef at the Mission Inn in Riverside, California. Recipe By : Mission Inn, Riverside, CA via LA Times 10/26/95 From: Caitlin Davis Carlson, Seaview,wa

1 c Of chicken broth

4 tb Butter

2 c Milk

1 ts Ground cumin

1 Clove garlic, minced

4 oz Can diced green chiles

3 ds Tabasco sauce

1 ts Ground white pepper

8 Corn tortillas

Oil for frying Salt to taste 1 c Diced tomatoes

2 c Monterey Jack Cheese with ja

chunky salsa, sliced black olives, sour cream, sliced green onions, diced avocados 6-8 servings. In blender or food processor , puree corn and chicken broth.Melt butter in stockpo Add corn puree and simmer over low heat for 5 minutes, stirring constantly. Stir in milk, cumin, and garlic. Tabasco and white pepper , next,soup may be cooled and frozen at this point. Stack tortillas and cut into one inch squares. Heat 1/2 inch oil in heavy skillet and fry tortilla squares until golden. Drain on paper towels and sprinkle with salt. Put equal amounts of diced tomatoes and chicken in individual soup bowls. Add shredded cheese to simmering sou and stir until cheese melts. Spoon soup into bowls and garnish with tortilla squares. Serve with condiments to be added as desired. ( this is a version of a traditional Mexican soup).4 Bonnie /DC Thanks, Bonnie

1/2 c Lentils

1/3 c Brown rice

2 tb Olive oil

2 ea Garlic cloves, minced

2 tb Soy sauce

2 ea Bay leaves

1 sm Onion, chopped

2 md Carrots, sliced

1 lg Celery stalk, chopped

14 oz Can tomatoes, chopped

1/2 c Tomato juice

1/4 c Sherry

1 ts Basil

1 ts Paprika

1/2 ts Marjoram

1/2 ts Thyme

Salt & pepper Place first 6 ingredients in large soup pot. Cover with 3 cups water & bring to a boil. Cover & simmer for 7 to 8 minutes. Add 2 more cups of water along with the rest of the ingredients. Cover & simmer for 25 to 30 minutes. Serve hot. Nava Atlas, “Vegetariana”

1/3 c (heaping) Pinto beans

1/3 c (heaping) Great Northern

1/3 c (heaping) Red beans

1/8 c (heaping) Kidney beans

1/8 c Small white beans

1 tb Black beans

1/4 c (scant) Garbanzo beans

1 tb Blackeye peas

2 tb Split peas

1/3 c Lentils

Total beans: about 2 cups for each recipe…Serves 10 Experiment with combining your own favorite bean varieties.. mix them up! Place in large pan, cover with water, soak, rinse well, then add 2 qts. water and 1/2 lb. lean ham, cubed. Simmer slowly 2 1/2 hours. ADD: 1 large onion, chopped; 1 large can tomatoes; 1 Tsp. chili powder; 1 clove garlic, chopped; salt/pepper to taste. Simmer another hour or until done. Before serving, add 1/2 cup red wine; 1/2 cup chopped parsley. Nutritional Analysis per serving: 201 calories; 15.7 g protein; 2.2 g fat (l0% calories from fat); 28.7 g :carbohydrate; 12.5 mg cholesterol; 7.2 fiber; 816 mg sodium. Exchange: 2 starch; 1 1/2 oz. lean meat. Copyright IDAHO BEAN COMMISSION P.O.Box 9433…Boise, Idaho 83707 <Electronic format by Karen Mintzias>