How about these? I made them for my boss, she loved them. Savory Two-Cheese Biscotti 2 3/4 cups all-purpose flour 3/4 cup (3 ounces) shredded extrasharp cheddar cheese 1/2 cup (2 ounces) grated fresh Parmesan cheese 2 teaspoons baking powder 3/4 teaspoon salt 1/4 teaspoon ground red pepper 1/4 cup fat-free milk 2 teaspoons olive oil 3 large eggs Cooking spray Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper) in a large bowl. Combine milk, oil, and eggs; stir with a whisk. Add milk mixture to flour mixture, stirring until well blended (dough will be dry and crumbly). Turn out onto a lightly floured surface; knead 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls, 6 inches apart, on a baking sheet coated with cooking spray; flatten to 1-inch thickness. Bake at 350° for 30 minutes. Remove from baking sheet; cool 10 minutes on wire rack. Reduce oven temperature to 325°. Cut each roll diagonally into 12 (2/3-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 325° for 10 minutes. Turn biscotti over; bake an additional 10 minutes (biscotti will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack. Yield: 2 dozen (serving size: 1 biscotto) CALORIES 83 (30% from fat); FAT 2.8g (sat 1.5g,mono 0.5g,poly 0.1g); PROTEIN 3.9g; CHOLESTEROL 32mg; CALCIUM 80mg; SODIUM 160mg; FIBER 0.4g; IRON 0.8mg; CARBOHYDRATE 10.8g Annie

Here's one from my files. Soup,chilled cucumber I call this Bridal Luncheon Cucumber Soup, because I have served it at several bridal luncheons. The card says it's from "Cooking Across the South" a cookbook of my daughter's. 2 large cucumbers 1 clove of garlic 1 tsp salt 1/2 Tsp dry dill weed 1 cup lemon juice 2 8 oz cartons of sour cream 2 cups half and half And milk to make it thin enough Chopped chives and cucumber slices for garnish Peel and seed the cucumber and puree in a blender. Pour in the sour cream and 1/2 and 1/2 and mix well....add milk as needed to thin if desired. Chill and serve garnished with chives and cuke slices. And another: CHILLED TOMATO SOUP W/AVOCADO CREAM (serves 8) Soup: 2 cups chopped onion 3/4 cup chopped carrots 1 TBL crushed garlic 1/4 cup canola oil 4 cups chicken broth 1 tsp salt 1/4-1/2 tsp cayenne 4 lbs tomatoes, peeled, seeded, chopped or two 28 oz can chopped tomatoes, drained Avocado Cream 2 very ripe avocados, chopped 2/3 cup sour cream 1/4 cup heavy cream 4 tsp lemon juice 1/2 tsp salt Garnish: chopped green onions For the soup, saute the onions, carrots & garlic in the heated oil in a large saucepan over medium heat for 15 minutes or until tender. Stir in the broth, salt & cayenne. Simmer 30 minutes. Increase the heat & add the tomatoes. Cook 10 minutes longer. Puree the mixture in batches in a processor. Combine in a bowl & cover. Chill up to 24 hours. For the avocado cream, combine the avocados, sour cream, cream, lemon juice & salt in a processor & process until smooth. Spoon into a bowl & chill, covered until serving time. To serve, ladle the soup into chilled bowls & spoon 1 or 2 TBL of the avocado cream over the top. Garnish with chopped green onions.~~Oh My Stars And another: COLD CORAL SOUP 3 large cucumbers 1 small onion, sliced 1 cup tomato juice 1 Tbs. tomato paste 1 cup chicken broth 1 quart sour cream 1/4 cup dry fino sherry 12 small fresh basil leaves for garnish Peel the cucumbers and slice in half lengthwise. Spoon out and discard the seeds. Cut into chunks and place the cucumbers in a blender or food processor. Add the onion, tomato juice, and tomato paste, and process until pureed. Pour the mixture into a large bowl, add the broth, then whisk in the sour cream and sherry, beating until well incorporated. Cover and refrigerate for 3 to 4 hours. Lade into chilled soup bowl and float 2 or 3 basil leaves in each. Makes 4 to 6 servings Source: La Bonne Soupe cookbook And another: Sherried Carrot Soup 1 onion, chopped 2 tablespoons unsalted butter 6 carrots, peeled and cut into 1/4-inch-thick slices 1/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon 3 cups chicken broth 1/4 cup medium-dry Sherry, or to taste 1/2 cup heavy cream White pepper to taste Chopped fresh parsley leaves for garnish Cook carrots and onion in chicken broth over medium heat for 20 minutes or until tender. Put that mixture and remaining ingredients, except parsley, into food processor or blender. Process until smooth. Chill and serve. Garnish with parsley. NOTE: FOR LOW FAT RECIPE USE FAT-FREE EVAPORATED MILK INSTEAD OF HEAVY CREAM, ELIMINATE THE BUTTER, USE DEFATTED CHICKEN BROTH. And one more...in a strange format. Ingredients: 1tablespoonbutter 1/2 medium onion, chopped 3 sweet red bell peppers, roasted or grilled, peeled and seeded 2 cups chicken broth 1/2 teaspoon salt 1/2 teaspoon finely ground white pepper 1 tablespoon sherry vinegar 1/2 cup sour cream Finely chopped fresh sage or basil (optional garnish) Directions: In a large saucepan over medium heat, melt the butter. Add the onion and cook just until softened, about 3 minutes. Add peppers and broth, bring to a boil, reduce heat, cover and simmer briefly, 8 to 10 minutes. Remove from heat and let cool slightly. Process soup in a food mill, blender or food processor. Season with salt and pepper; stir in vinegar and sour cream, blending with a whisk until smooth. Cover and refrigerate until cold. Taste and adjust the seasonings accordingly. To serve, ladle into individual dishes and garnish, if desired, with sage or basil.

Glenda, I googled and found these. Are either of them similar to what you had? California Orange Soup Categories: Desserts Cold Fruit To post Yield: 8 Servings 2 tb Quick-cooking tapioca 2 ½ c Orange juice 2 tb Sugar 1 ds Salt 2 Cinnamon sticks 1 ½ c Orange sections 12 oz Frozen sliced peaches; thawed 1 Banana; sliced ¼ c Sour cream Blend tapioca, orange juice, sugar and salt in saucepan. Let stand 5 minutes. Add cinnamon sticks. Bring to a boil over medium heat. Remove from heat; cool. Remove cinnamon sticks. Add orange sections, peaches and banana. Chill well. Ladle into chilled bowls. Garnish with sour cream. Makes 8 servings. Source: "The Smart Shopper's Cookbook" by Loyta Wooding, 1972. Formatted by Mardi Desjardins, March 20, 1998. Recipe by: Loyta Wooding Posted to MC-Recipe Digest by Mardi Desjardins on Mar 26, 1998 Fruit Soup Serving Size : 1 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient \-\- Preparation Method \-\-\-\-\-\-\-\- \-\-\-\-\-\-\-\-\-\-\-\- \-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\- 3 Tbsp. instant tapioca 2 1/2 C. water 1 Can frozen orange \-\- (6 oz.) juice (other juices may be substituted) fresh mint 3 C. fresh fruit (melons, oranges, nectarines, peaches and bananas are good choices, but use whatever is in season) Combine tapioca and 1 cup of the water. Bring to a boil and simmer 2 to 3 minutes. Add orange juice and mix until well blended. Add remaining water. Cover and refrigerate until thoroughly chilled. Cut fruit into bite\-size pieces and add to chilled soup. Serve in well chilled mugs. Garnish with fresh mint if available. Makes 6 servings. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I was so intrigued when I first learned about cooking with a tagine. I had to have one. In order to save water, people in Northern Africa came up with an ingenious cookware. Using a high, slopped lid to allow hot air rises to cooler top, forms condensation and returns to the food on the base. So cooking with a tagine only requires a few tablespoons of liquid. It makes sense since it would ensure fuller flavor without being diluted. I knew I should pick a true tagine made of clay with Moroccan pattern, but opted to one made by Le Creuset for its more durable cast iron base. Of course finding a royal blue color to match our existing collection helped too. I love cooking with Le Creuset Tagine. I brown, sauté the food in cast iron base first, add spices and liquid, close the lid and let it slow cook. While cooking, adding ice cubes in the small hole on top of the lid to promote condensation is fun. I started with Moroccan recipes, now I cook Indian, Italian, Chinese, African and American stew dishes with red, white meat or sea food. The dishes always turn out moisture, flavorful and tasty. add photo This post was edited by azmom on Sun, Aug 4, 13 at 11:00