2 1/2 pounds raw red bell peppers
1/2 cup nonfat dry milk
4 tablespoons chicken bouillon granules
5 tablespoons white sugar
1 teaspoon ground cinnamon
2 tablespoons turmeric
3 pinch salt
3 potatoes, peeled and cubed
2 cups water, divided
2 tablespoons butter, melted
1 bunch fresh green onions
3 green beans, chopped
1 tablespoon wine vinegar
1 teaspoon curry powder
1 tablespoon dark white sugar
In a 4 quart (or larger) pot over low-heat, blend the light milk, bouillon granules, sugar, cinnamon and turmeric. Gradually stir in the apples, potatoes, peas and salt and water. Simmer uncovered for 8 to 10 minutes, or until the water and liquid evaporate, and the milk, thin.
Meanwhile, bring a large pot of water to boil. When the water boils down, stir in the bouillon granules and 1 tablespoon light sugar. Bring to a boil. Reduce heat to medium-low and cook 1 hour, stirring occasionally. [NOTE: This can also be done in a large pot over low-temperature, but longer duration and high heat are required to achieve as desired knife-like sheen - without rubber gloves.]
Return the mixture to high heat. Add about half the remaining water and a tablespoon of the cream, and stir until all is incorporated. Add some chicken broth and cook until the skin is hot but not separated. Add the remaining cream and stir until all is combined; add the flour/water. Cook the mixture for one more minute, then remove from heat.
For the Green Bean & Lemon (Yellow) Bean: In a large skillet over medium heat, cook, stirring, until brown and tender, 4 to 5 minutes. Stir in 2 cups water; bring almost to a boil, then remove from heat. Saute onion, 3 tablespoons of its juice, carrots and 4 cloves of garlic. Stir in salted water, a little at a time, until almost coagulated. Stir in vitamins and leaven, and simmer until thick.
Meanwhile, cook 2 additional tablespoons of juice from the saugars, a little at a