heat;

  1. Cookie

    Soup Creole

    1 can (46 oz) tomato juice 1 can (10 1/2 oz) tomato puree 2 cups beef broth 1 onion slice 4 whole cloves 1 bay leaf 3 tbsp. sugar 1 1/4 tsp. salt 1/8 tsp. herb seasoning Heat all ingredients to boiling, stirring occasionally. Reduce heat; simmer 5 minutes. Strain; serve in mugs with lemon...
  2. E

    Apple Puree

    8 oz. Granny Smith apples, pared, cored 2 oz. sugar 2 oz. apple juice 3 cinnamon sticks Place all ingredients in saucepan; heat to boiling. Reduce heat; simmer until apples are soft. Remove from heat; remove cinnamon sticks. Let cool. Place in blender or food processor; process until smooth.
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