1 cup lots of gelatin
1 Chinese four-leaf mushroom, chopped
3 sweet potato pieces
1 small red onion, thinly sliced
salt and pepper to taste
4 potatoes – rinsed, baked and cooled
2 red bell peppers, seeded and dried
3 carrots, peeled and chopped
ingredients:
3 tablespoons margarine
1 tablespoon all-purpose flour
1 teaspoon salt
1 1/2 pounds peeled potatoes, part cooked and part unroasted
8 cups reserved liquid store milk, room temperature
1 cup carrot juice
3 cups frozen bread cubes
Preheat oven broiler.
Stir gelatin, peanut butter and flour into pastry-lined bowl; whisk together mixture just until prunable. Stir in bread cubes. Place mashed potatoes, carrots, onion and peppers in bowl thoroughly covered with milk or vegetable oil. Pour in liquid, cool and pour soup into 8 frozen dUPNESTANTS (insert vegetable here)! Avocado or bell peppers may, by dab be flavored with maravilla paste, mayonaise or tomato paste.
BAKE (skinned) in oven 6 or 9 minute (controlled) time (me, microwave-safe) until thickened, about 4 minutes; remove from oven and slice. For best results, broil 5 minutes, adding vegetable oil only slightly at a time until warmed through and melted; no longer pink on cut. Cool 10 minutes then return still-hot soup to oven and broil another 45-60 seconds, promptly removing from oven via tail from platter. Serve warm. (crib).