Here's a GREAT French Onion Soup recipe, it's been served by the restaurant in Famous Barr (now part of Macy's) for over 40 years. The recipe makes a lot, but it freezes well. A mandolin helps make short work of the 5# of onions required. * Exported from MasterCook * French Onion Soup Recipe By :Famous Barr Serving Size : 16 Preparation Time :4:30 Categories : Onions Soup Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Lbs Onions -- Unpeeled 1 Cup Dry White Wine 1/2 Cup Butter 3/4 Cup Flour 1 1/2 Tsp Black Pepper Kitchen Bouquet 2 Tbs Paprika 2 Tsp Salt 1 Bay Leaf French Bread Slices 7 Cans Beef Broth Swiss Cheese 1. Peel Onions And Slice 1/8" Thick. 2. Melt Butter In A 6 Quart Stockpot. Add Onions, Cook Uncovered Over Low Heat For 1 1/2 Hours Stirring Occasionally. The Long Cooking Time Makes The Onions Mellow And Sweet. 3. Stir In Pepper, Paprika And Bay Leaf. Sauté Over Low Heat 10 Minutes More, Stirring Frequently. 4. Pour In 6 Cans Broth And Wine. Increase Heat And Bring To A Boil. Dissolve Flour In Remaining Can Broth. Stir Into Boiling Soup. Reduce Heat To Low And Simmer Very Slowly For 2 Hours. 5. Adjust Color To A Rich Brown With Caramel Coloring. Season With Salt. Refrigerate Overnight. 6. To Serve, Heat Soup In Microwave Or On Stove Top. If Desired, Pour Into Ovenproof Crocks Or Bowls. Top With A Slice Of Bread And Sprinkling Of Grated Cheese. Heat Under The Broiler Until Cheese Melts And Bubbles, About 5 Minutes. Start to Finish Time: "4:30" - - - - - - - - - - - - - - - - - - - Per serving: 160 Calories (kcal); 6g Total Fat; (35% calories from fat); 7g Protein; 18g Carbohydrate; 16mg Cholesterol; 890mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Leftover Soup Can Be Frozen. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Roasted Bell Pepper Soup 4 large red, yellow or orange bell peppers (pictured is yellow and orange) 1 tablespoons olive oil or butter 1 medium onion 4 cloves garlic; minced Kosher salt and fresh ground pepper 4 cups chicken broth ("Imagine" organic) pinch of cayenne pepper to taste Place whole peppers on a rack place into a shallow oven-proof dish to catch juices. Set oven to broil and place peppers 5-inchs from heat source for 30 to 35 minutes, turning occasionally until skin is blistered and browned, turning often. Immediately place peppers in a plastic bag and close tightly. Let stand at least 20 minutes to cool. Remove skin, seeds and stems. Cut into strips. Meanwhile, In a large heavy saucepan, heat olive oil; add onion, along with salt and pepper and sauté until softened but not brown. Stir in garlic and cook 1 minute. Add roasted bell peppers and broth; bring to a boil then reduce heat to low and simmer 25 to 30 minutes until reduced by half. Puree in small batches in a blender. Return to saucepan by pouring through a wire strainer; season to taste. Garnish with unsweetened whipped cream. Serves 4 generously. *Puree soup while still hot for a velvety, smooth texture. Do not fill blender more than 1/3 full at a time and vent the top for steam to release! Or, if you don't want to take the time to roast the peppers this one is awesome too. (Also better for you because there is more fiber in the skin of the peppers.) 2 tablespoons olive oil or butter 4 large red, yellow or orange bell peppers (picture has all three colors) 1 medium onion 4 cloves garlic; minced kosher salt and fresh ground pepper 4 cups chicken broth ("Imagine" organic) pinch of cayenne pepper to taste In a large heavy saucepan, heat olive oil. Chop peppers and onion, add to oil along with salt and pepper; sauté until softened. Stir in garlic and cook 1 minute. Add broth, bring to a boil reduce heat to low and simmer 25 to 30 minutes until reduced by half. Puree in small batches in a blender. Return to saucepan by pouring through a wire strainer; season to taste. Garnish with unsweetened whipped cream or croutons. Serves 4 generously. *Puree soup while still hot for a velvety, smooth texture. Do not fill blender more than 1/3 full at a time and vent the top for steam to release! Marilyn

Tuna Causa Potato base: 3 large potatoes 1/3 cup olive oil ají amarillo powder salt and white pepper Boil, peel, and mash the potatoes. Add the olive oil a bit at a time, to taste and until it has a nice smooth consistency. Season with salt, pepper, and the ají amarillo to taste - you could also use chopped or pureed fresh peppers - this is a mild yellow pepper (spicier than a bell pepper, but mild). Form it into the base of your presentation on a platter and chill in the refrigerator for ½-1 hour just to firm it up a bit. This dish is generally served cold or room temperature, though IÂve seen hot causas on a few menus. Tuna layer: 3 cans of tuna (I like to use the water packed) 1 small red onion, chopped mayonnaise salt and white pepper This is pretty much just a simple tuna salad. Mash the tuna, add the onions, and enough mayonnaise just to make it moist and hold together. Season to taste. Assembly: Potato base Tuna salad 1 tomato, seeded and diced 1 avocado, peeled and sliced 1 rocoto or other medium hot pepper 2 hard boiled eggs, sliced chopped black olives chopped parsley juice of 1 lemon You should have a nice, firm mashed potato base to build on. Layer the tuna salad on top of it. Top with chopped tomato and parsley. Lay a layer of avocado slices on top of that, sprinkle or brush with the lemon juice so they maintain their color. Then the hard boiled egg slices (you can hard boil your eggs along with your potatoes above, just donÂt leave them in the water the entire time) and the pepper rings. Scatter the chopped olives over the top of it. Set it on the table, ooh and ahh a little, dig in.

Carol heres one for you if you like italian sauces I make up a big batch of this tomato sauce and freeze it in serving sized containers. You can use any vegetables that you have on hand 1 large onion clove garlic crushed stick of celery small green capsicum small red capsicum mushrooms carrot, brocoli large tin crushed tomatoes couple of spoons of tomato paste bottle or tin of tomatoe puree chicken stock cube herbs fresh or dry It doesn't matter if you chop them up fine or chunky, its up to you and what you prefer Start with the onion and garlic in a big pan with no oil, sweat them, just stir it till onion is clear then add the other vegetables till combined and stir to stop them sticking Add the crumbled stock cube tomatoes and tomato paste and puree and allow to simmer with lid on pan for an hour or so. Take lid of pan and continue to simmer until sauce thickens stirring occasionally. When done you cook up some pasta 10 minutes only drain put it in the base of a deep baking pan. Put leftover chicken on top then the sauce on top and bake in mod oven for 15 minutes. No fat at all except whats in the chicken! Also grated low fat cheese sprinkled on top before baking if desired and you can use this with veal and other left overs or just use the sauce on its own for a vegi meal.