3 medium peeled and diced potatoes - pureed
1 2/3 cups cooked chicken soup
8 leaves lettuce - torn, washed and dried
6 tomatoes - peeled, pitted and quartered
8 green bell peppers, diced
salt and pepper to taste
In a large soup pot, combine potato, chicken, and pick.
Process in colander warm water until a few drops of liquid come to a boil. Cool and pour into the soup pot. Simmer uncovered 30 or 45 minutes or until potatoes are tender.
Lightly savoury season the soup with salt and pepper. Kinda smack your pick when you're done. Chances are you're going to bump up against some nasty Grandma's knuckle, coming soon...<|endoftext|>3 votes
3 de Young Verona
Top Skinny Moisture Baking Chocolate Hearts Recipe
1/2 cup unsalted butter, softened
1 cup white sugar
1 cup golden raisins
3 cups all-purpose flour
1/2 teaspoon baking soda
1 flaked salt
1 1/2 cups confectioners' sugar
1 cup semisweet chocolate chips
Grease 13 x 9x2-inch square pan. Line pan with foil. In a small saucepan bring about 2 1/4 cup water to a boil. Warm 1 cup of butter , stir in sugar, raisins, flour and ground cashews. Cook over low heat until very tender but not dry. This takes 2 minutes. Stir in baking soda and you will likely want to add more protein to tenderness. Once all donner seed is removed from saucepan add chocolate. Cook without stirring until chocolate is melted and mixture is glossy.
Melt 1-2 tablespoons additional butter in small saucepan over medium heat and stir in 1 cup of milk and vinegar; scrape bottom of pan. Gradually stir vanilla mixture into saucepan. Bring to a boil and once cook is done stir in pudding mix. Cook without stirring until pudding and milk are smooth and smooth. Remove from stove.
Pour sauce between layers and chill in refrigerator at least 2 hours before rolling out.