I'll make anything vegetarian. That potato soup would be just fine made with vegetable broth, especially if you made your broth from scratch instead of using store bought (although, I've used store bought frequently, simply because it saves time.) In my head I'm figuring out how to make the stuffed pepper soup vegetarian. I've made stuffed peppers using beans. That would be good. Different from the original recipe, but still good in its own way. Thanks for posting the recipes. I couldn't read the Wedding Soup recipe. Sally

CREAM OF ASPARAGUS SOUP "Taste of Home Magazine"-2000 Diabetic Exchanges Serves: 4 1 medium onion, chopped 1 garlic clove, minced 3 c. cut fresh asparagus (1-in. pieces) 2-1/2 c. low-sodium chicken broth 1/8 tsp. crushed red pepper flakes 3 oz. fat-free cream cheese, cubed 2 T. light sour cream 1 T. snipped fresh dill - OR - 1 tsp. dillweed 1/2 tsp. ground nutmeg IN a large saucepan coated with nonstick cooking spray, saute onion and garlic until tender. Add asparagus, broth and red pepper flakes. Bring to a boil. Reduce heat. cover and simmer for 10-15 minutes or until asparagus is tender. Place a third of the mixture in a blender. Add cream cheese, sour cream and dill. Cover and process until smooth; return to pan. Cover and cook over medium heat until heated through. Sprinkle with nutmeg. Nutritional Analysis: One serving equals: 91 calories...192 mg sodium...7 mg cholesterol...11 gm carbohydrate...8 gm protein...2 gm fat ++++ Diabetic Exchanges: 1 vegetable...1/2 starch...1/2 fat

a2g: under the soup recipe I linked the post from mntrdredux where powerbread was discussed, but here's the direct link to the recipe I used. Usually I take the time to make it over 3 days, it has much more depth that way. But it's good to know that in a pinch you can just throw it all together all at once and still have a decent and tasty loaf of bread: power bread The muffins are nothing special, but they are quite yummy and it gets my no-I-don't-eat-vegetables toddler to get a bit of zucchini past his lips. Here's my mom's recipe for chocolate zucchini cake, I just put it into muffin tins and baked them 'til they seemed done (15-20 mins?). I omit the orange rind and do a mix of whole wheat and white flour. Chocolate Zucchini Cake 2 1/2 cups flour 1/2 cup cocoa 2 1/2 tsp baking powder 1 1/2 tsp baking soda 1 tsp salt 1 tsp cinnamon 3/4 cup oil 2 cups sugar 3 eggs 2 tsp vanilla 2 tsp orange rind 2 cups grated zucchini 1/2 cup milk 1 cup walnuts/raisins (optional) Combine flour, cocoa, baking powder, baking soda, salt and cinnamon and set aside. Mix oil and sugar until smooth. Add eggs one at a time. With a spoon stir in vanilla, orange rind and zucchini. Alternately add dry ingredients with wet to creamed mixture. Add nuts, pour into 10" bundt pan. Bake at 350 F for 1 hour Tami-the pulls are Amerock Blackrock, details of my kitchen can be found here

Ok, I'll bite. Was going to post this last night but was too tired. I have to admit that Caroline was the biggest influence on me as far as getting a Caldera cooktop and I am very happy with it, indeed (except for the little rubber feet that keep falling off the grates - but that's a detail). Aside from all the raves, it was the only cooktop I found that not only has 5 burners in 30", it has the big burner on the right front (stage right, if you will). I'm left-handed so that's the main burner I cook on and I didn't want the simmer burner there. Here's dinner from the other night: moules marinière made with fresh Maine mussels. My Cuisinart stainless pot on the Caldera cooktop. When we redid the kitchen I treated myself to pots that actually matched! They were priced right and I'm very happy with them. No real recipe - I just sautee'd onions and garlic in olive oil, threw in some white wine (per Julia Child I always use dry vermouth as my cooking wine), thyme, salt - put the cover on my pot and steamed for 5 min or so, till they were all opened. I put them in the fridge and later, at dinner, I reheated them and threw them into a casserole and onto the table. More KIA later.