Good Morning Friends
I know that anyone and everyone that happens to keep up with my blog were wondering if I would ever come back and post something new. Well, I am back and ready to post the recipes and photos that are next in this little series (which happens to be soups).
Before I begin let me give you the reasons for my long delay in writing, which is “Life”. Sometimes living gets in the way. And, the past 4 weeks have been quite eventful.
*The first event to start us off was:
. My son, daughter-in-law, and grandson moved back to Georgia from Oklahoma. They had been living in Oklahoma because of my son’s job. That job was done and his work sent him and his family back home. In the process of moving back they were able to purchase their first home. My husband and I were able to share in this wonderful experience with them.
My youngest son Philip (who is a Marine) graduated from FMRAC School. And if I may brag a little (well, a lot) – During his time at Camp Johnson he was promoted twice (Philip is now: Lance Corporal Philip E. Stephens) and at the graduation ceremony he was given the certificate for being the Honor Graduate. So, with that said – I was able to attend the ceremony and bring him home for 10 days leave before he goes to Camp Pendleton and his new job. *A side note – I was lucky enough to meet his fellow Marines. It was a privilege to meet them and shake their hands.
cooking time: 23 to 29 minutes
1. In a large microwave proof bowl, cook onions and butter on HI (max. power) 10 to 12 minutes, or until onions are transparent, stirring once during cooking.
2.Stir in flour and cook, uncovered, on HI (max. power)
3.Stir in broth, wine, salt, and pepper,cook covered (glad wrap or if your bowl has a top) on HI (max. power) for 8 minutes.
*To serve cut garlic cloves in half and rub on both sides of the toasted bread and then butter the toast.
*Fill microwave proof bowls half-way with hot soup: float the toast on top. Cover the toast generously with the Swiss cheese. Place 2 or 3 bowls (in a circle) in the microwave. Cook, uncovered, on medium power (Each microwave is different. Check to see what medium power is for your model) until cheese melts.
6 to 8 fresh peaches (Peeled, quartered, and pit removed)
6 tablespoons of sour cream
6 tablespoons of pineapple juice
1/2 cup orange juice
2 tablespoons lemon juice
1/4 cup peach nectar (this is in a can, but if you have fresh peach juice – use it)
Blend peaches and sour cream together in a blender. Add the remaining ingredients. Mix thoroughly. Strain and serve chilled.
(To dress it up, I serve it with a dollop of sour cream or vanilla yoghurt and a sprig of mint.)
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