REC - Kona McFarmer's Avocado Soup / Oriental Cole Slaw - RFC Cookbook
page 37

rec.food.cooking - cookbook - page 37
Soups, Salads & Vegetables

Kona McFarmer's Avocado Soup

2 tablespoons minced onion
2 tablespoons butter
2 tablespoons flour
4 cups (1 l) chicken broth
1 tomato, peeled, seeded, chopped
salt and pepper to taste
6 avocados
1/2 cup (about 60 g) sour cream

Saute onions in butter. Add flour to form thick paste. Stir in broth as
little at
a time, add tomato, salt and pepper. Simmer thickened stock while
preparing avocados. Peel and puree avocados, stir in sour cream. Pour
soup into bowls, float three generous spoons of avocado mixture into
bowl. Serve hot.

Source: Steve Greenfield (THE RANGER)- California, USA


Oriental Cole Slaw

1 head cabbage, chopped
2 ounces (60 g) sesame seeds
2 packages uncooked Top Ramen noodles
8 green onions, chopped
1 package slivered almonds

Dressing:
4 tablespoons sugar
1 teaspoon black pepper
6 tablespoons rice vinegar
1 teaspoon salt
3/4 cup (190 ml) salad oil

Place sesame seeds and almonds in a frying pan with about 1-1/2
tablespoons oil. Toast over low heat until slightly brown. Set aside to
cool.
Mix together cabbage, green onions, sesame seeds and almond mixture.
Break up noodles into small pieces with hands or rolling pin.

Dressing: Mix dressing ingredients together. If you used a large head of
cabbage, you may need to double the recipe. Mix broken noodles and
dressing into cabbage mixture 30 minutes before serving.

Source: Cyndi Hackett - Illinois, USA