Cream of Vegetable Soup
3–4 tablespoons margarine
1 small onion, chopped
2 medium zucchini, chopped
2 medium sweet potatoes, peeled and chopped
1 cup chopped broccoli florets
4 cups chicken broth
1 medium potato, peeled and shredded
1/2 teaspoon celery seed
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon pepper
1 cup half-and-half cream
Melt the margarine in a large saucepan. Sauté the onion until it’s transparent. Add the zucchini, sweet potatoes, and broccoli. Stir and cook for 5 minutes or until crisp-tender.
Gradually mix in the chicken broth and bring to a boil.
Stir in the potato, celery seed, cumin, salt, and pepper. Cover and simmer for 10 minutes or until the vegetables are done.
Mix in the cream and heat through, but do not boil.
1 cup flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup quick-cooking rolled oats
1 egg, lightly beaten
1 cup milk
3 tablespoons salad oil
Mix the dry ingredients together in a large bowl.
Stir in the egg, milk, and salad oil, mixing only until the batter is moistened.
Fill greased muffin cups 3/4 full.
Bake at 425° F (220° C) for 15–18 minutes.
1 can (6 ounces/170 g) frozen grape juice concentrate
3 cups cold milk
Put the frozen grape juice and 1 cup of milk in a blender. Cover and blend on high speed for 30 seconds.
Uncover, add the remaining milk, cover, and blend for 10 seconds more. (Use an eggbeater or electric mixer if a blender is not available.)