RECIPES

Chicken Soup
Corn Soup
Sweet Potato Soup
Quick Gazpacho

1 lb. skinless Chicken (breasts or thighs work the best)
2x10-oz packages frozen Baby Lima Beans
1x15 oz. can Whole Kernel Corn
3 slices of Bacon
1 Chicken Bouillon cube
2x15 oz cans of Tomato Sauce
4 large Red Potatoes (unpeeled)
about 2 cups of Water
Flour, to coat the chicken

In a large pot, fry the three slices of bacon,  then set them aside for later.  Cut the chicken 
into bite-size pieces, coat with flour and fry in the bacon grease.  Drain what is left of the 
grease, and add all of the remaining ingredients.  Slice the potatoes very thin and leave the 
skin on them.  Bring pot to boil then simmer until the beans and potatoes are tender.  You 
may need more than 2 cups of water, but that is my starting point.  Crumble the bacon on 
the top of the soup before serving. 
This recipe will feed 8-10.

Submitted by: Andrea

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2-4 cans of Corn
as much as you need or want of Hot Sauce
1 Red Pepper
1 Green Pepper
fine sliced Onions
crushed Red Pepper
1 tsp of Salt
1 Carrot

*Tip: if you want you should get a can of mixed vegetables also but still use the corn

Submitted by: Andrea

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1 tablespoon Olive Oil
1 large Leek washed and sliced
3 cups Chicken or Vegie Stock
2-3 medium Sweet Potatoes, peeled and cut into cubes
juice and grated rind of large Orange
freshly ground Black Pepper
Sour Light Cream  (for the cholesterol conscious)

Heat oil in a saucepan, add leek.  Cook gently for about 2 minutes. add stock and sweet 
potato, cover, bring to boil and cook for about 15 minutes or until potato is tender.
Mash until smooth or puree in a blender.  Stir through orange juice and pepper.  Heat gently.
Serve immediately topped with a swirl of sour light cream and grated orange rind

Tip: Have also made it with less stock, using 2 chicken stock cubes and 8 ozs water. 
When cooked  I have used milk to thin and real cream swirled  in plus the rind.   Whichever 
way is very  nice.

Submitted by: Rae (Gumnut)

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Just the look of gazpacho makes you feel cool.  Here's an easy version of this famous 
Spanish soup.

6 large ripe tomatoes, peeled and diced
Half a Spanish onion or 3 spring onions, chopped
1 green capsicum, seeded and diced
1 cucumber, thinly peeled and diced
2 cloves garlic, crushed
1 tablespoon wine vinegar
2 tablespoons olive oil
1 x 425 ml can tomato juice
1 x 425 g can beef or chicken consomme
freshly ground pepper (and pinch salt if liked)
ice cubes
2 tablespoons chopped parsley

Place vegetables and garlic in a bowl, add vinegar and oil and toss very gently with 
2 wooden spoons.  Add tomato juice and consomme, then season to taast with pepper 
(and salt).  Put a few ice cubes into 8 individual bowls, ladle gazpacho over.

Sprinkle with parsley.  Serve with fresh crusty bread or with a bowl of lightly salted garlic 
croutons, made by frying aquares of bread in oil flavoured with a clove or two of crushed 
garlic.

Serves 8

Submitted by: Marion (Kanga)

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