| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soups & ste, To post |
4 |
Servings |
INGREDIENTS
| 2 |
|
Cucumbers; peeled |
| 1/4 |
c |
Green Peppers; chopped |
| 1 |
ts |
Dry Mustard |
| 2 |
tb |
Parsley |
| 1/4 |
ts |
Worcestershire Sauce |
| 1 |
c |
Skim Milk |
| 1/2 |
c |
Sour Cream |
| 1 |
sm |
Onion |
|
|
Lemon & Parsley For Garnish |
INSTRUCTIONS
Combine all ingredients a little at a time in blender, and blend to purée
consistency. While still in blender container, store overnight in
refrigerator. Before serving, blend again slightly. Serve chilled with
lemon and parsley to garnish.
Serves 4
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974
billspa@icanect.net
Recipe by: Mrs. Stephen Thomas, III Posted to MC-Recipe Digest V1 #747 by
Bill Spalding <billspa@icanect.net> on Aug 19, 1997
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“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”