Celia's Chilled Tomato and Tarragon Soup

1 medium onion finely diced

2 ½ T unsalted butter

zest of 1 ripe orange

4 c fresh tomatoes (Marzano recommended) peeled, seeded, chopped…..or use a good quality of canned Marzano tomatoes

1 c good quality tomato juice

4 c orange juice (not from concentrate)

1 T chopped fresh Tarragon (or 1 tsp dried Tarragon)

Salt and White Pepper to taste

Orange slices and fresh sprig of  Tarragon as a garnish

Sauté onion in butter.  Add orange zest.  Stir well.

In a large pot (not aluminum), combine all ingredients.  Stir well.  Bring almost to a boil.  Lower heat.  Simmer 15 minutes.

Puree with an Immersion Blender while hot (or use blender when soup has cooled). 

Chill for several hours.

Celia's Garbanzo Extravaganzo

Serves 6

1 T olive oil

1 large onion, chopped

2 cloves garlic, chopped

1 t ground cinnamon

1 large potato, peeled and chopped in bite size pieces (try a sweet potato)

1 10oz pkg chopped spinach, thawed and undrained

1 3.5 oz pkg of S&B Golden Curry Sauce (Mix paste bar, hot or med hot, cut into small pieces (found in Int’l section of Hannafords Super Market)

1 15oz can Garbanzo Beans rinsed and drained

1 28 oz can diced tomatoes

1 13.5 oz can coconut milk

2 oz dried cranberries (2/3c)

water as needed

salt to taste

fresh ground black pepper to taste

In large stockpot, heat oil over med high heat.

Add onion, garlic, and cinnamon and sauté until vegetables are soft about 5-7 minutes. 

Add potato and sauté until golden brown.  10 – 12 minutes

Add tomatoes with all the juices.  Use a spoon to break the who tomatoes into smaller pieces. 

Add spinach and any liquid, curry paste pieces and garbanzos. 

Add coconut milk and stir until curry dissolves.

Cover and cook until potatoes are soft, stirring occasionally about 15-20 minutes. 

Add a little water if the mixture appears too dry. 

Season with salt and pepper to taste.

Serve with rice.

Ann's Rhubarb and Strawberry Pie

 

3/4 cup sugar

1/2 teaspoon nutmeg

3 tablespoons all-purpose flour

1 tablespon butter, melted

2 eggs, well beaten

3 cups diced rhubarb

1 cup sliced strawberries

1 Regular pie crust - 9 inch

2 tablespoons turbinado sugar

    (this is raw sugar, can substitute brown sugar)

 

Preheat oven to 400F

Combine sugar, nutmeg & flour

Stir in melted butter

Add eggs & beat with a whisk until smooth

Place rhubarb & strawberries in piecrust

Pour egg mixture over top

Bake 10 minutes then reduce heat to 350F & bake 30 minutes

Sprinkle turbinado sugar on top while pie is warm

Serves 8

Ann's Stawberry Pie

Crust:

3/4 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup chopped pecans

2 tablespoons sugar

1/8 tablespoon salt

1/2 cup butter, melted

.

Filling:

3/4 cup sugar

2 tablespoons cornstarch

1 cup water

2 tablespoons light corn syrup

2 tablespoons strawberry gelatin

1 quart fresh strawberries

Whipped cream, optional

 .

Combine flour, oats, pecans, sugar and salt in bown, stir in the butter until blended

Press into bottom & sides of 9 in. pie plate.

Bake at 400 for 12-15 minutes or until lightly browned

Cool on wire rack

 .

Meanwhile:  combine sugar and cornstarch in saucepan

Gradually add water and corn syrup

Bring to boil over medium heat

Cook and stir for 2 minutes

Remove from heat, stir in gelatin until dissolved

Cool to room temperature

.

Arrange berries in crust

Carefully pour gelatin mixture over berries

Refrigerate for 2 hours or until set

Yield 6-8 servings