Recipes

Fry red peppers, garlic, onion, & basil in a frying pan withoil until soft for about 2 minutes.Pour in chicken broth.Bring to a boil.Stir in Orzo pasta.Cook on low for about 20 minutes.

Red pepper, chopped
Garlic, minced
Onion, chopped
Basil
1 cup Orzo pasta
2 ¼ cups of chicken broth

In a frying pan, cook onions in butter ana oii over low heat.. .about 15 minutes. Add sugar and mustard. Blend in flour. Put into a large pot and add the Beef Consommé. Dissolve Chicken cubes in 4 cups of boiling water and add to large pot. Add wine, salt and pepper. Cook between medium and low, partially covered, stirring occasionally for 1 to 1 1/2 hours. Can be frozen at this point. To serve, put soup in bowl, top it off with a Holland Rusk, cover with Mozzarella cheese and sprinkle with parmesan. Put under broiler for a few minutes.
**NOTE: I double the recipe in order to use the whole bottle of wine

3 large Spanish Onions cut to bite-size pieces
6 tbsp. Margarine
2 tbsp. Corn oil
1/a tsp. Sugar
1/2 tsp. Dry mustard
3 tbsp. Flour
3 cans Beef consommé
4 cups Hot water
3 cubes Knorr-Swiss Chicken cubes
1 1/2 cups Dry White Wine (I use Capistro’)
Salt
Pepper
Round Holland Rusks
Mozzarella cheese
Parmesan cheese

Mix dry pudding with pineapple, including the juice. Stir in cool whip. Stir in marshmallows, then coconut. Fold into large bowl. Set in refrigerator. Can be served immediately, but keeps well for several days in the refrigerator.