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I think, with you, that it is very expedient and proper that reading a portion of the Word of God should be ordinarily a part of our family worship; so likewise to sing a hymn or psalm, or part of one, at discretion; provided there are some people in the family who have enough of a musical ear and voice to conduct the singing in a tolerable manner: otherwise, perhaps, it may be better omitted. If you read and sing, as well as pray, care should be taken that the combined services do not run into an inconvenient length.
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Buttermilk Beet Soup
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Meats, Dairy
Spices, Soups/stews
6
Servings
INGREDIENTS
1
tb
Butter
1
c
Finely Chopped Onion
1/4
c
Finely Chopped Celery
1/4
c
Chopped Celery Leaves
3
c
Peeled Beets Cut Into Julienne
2
c
Chicken Broth
1/2
ts
Tabasco Pepper Sauce
1/4
ts
Salt
Freshly Ground Black Pepper To Taste
1 1/2
ts
Sugar
1 1/2
c
Buttermilk
2
ts
Chopped Fresh Dill
INSTRUCTIONS
Cousin Walter and those who dined with him looked
forward to this well-chilled light beet soup on warm
days. Milk, plain yogurt, or a combination of the two
can be used instead of buttermilk.
~------------------------------------------------------
~----------------- Melt the butter in a medium
saucepan. Add the onions and celery, and saute over
medium heat for 10 minutes, or until the celery is
soft and golden. Add the celery leaves and cook for 2
minutes longer. Add the remaining ingredients except
the buttermilk and dill. Bring to a boil, lower the
heat and simmer for 20 minutes, or until the beets are
tender. Cool. Stir in the buttermilk and dill. Chill
thoroughly. From: The Tabasco Cookbook. Typed by Syd
Bigger.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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