Peanut Soup

• 1/2 Cup dried onions
• 1/2 Cup diced celery
• 1/2 Cup diced green pepper
• 2 Cloves minced garlic
• 3 Tablespoons of butter
• 3 to 4 Tablespoons all purpose flour
• 2 1/2 Cup chicken brooth
• 5 Cups milk
• 1 Cup half and half
• 1 CUp creamy peanut butter
• 2 Tablespoons tomato paste
• 3 Tablespoons soy sauce

Saute onions, celery, green pepper and garlic in the butter until onions are translucent. Add flour and cook for two to three minutes, until you have a light roux. Stir in chicken broth, then add milk slowly. Bring to a boil. Add peanut butter, tomato paste and soy sauce. Reduce heat and simmer approximately 15 minutes.

INVENTED SUBMITTED BY SISTER JENNIFER JOHNSTON

WEBMASTER NOTE: You can't forget the Foo-Foo with this Peanut Soup. Does anyone have a great way to prepare the foo-foo?????

Joloff Rice

• 2 Tablespoons salad oil
• 2 Medium onions, chopped
• 3 Medium tomatos, cut in chunks
• 1/3 Cup tomato paste
• 1 1/4 Teaspoon salt
• 1/3 Teaspoon thyme leaves
• 1/8 Teaspoon cayenne pepper
• 1 Cup long-grain rice

In a large saucepan over medium-high heat, in hot oil, cook onions until golden. Add 1 1/2 cupswater, tomatoes, tomato paste, and seasonings. Cook ten minutes. Add rice, cover pan and cook over low heat 25 to 30 minutes, until rice is tender, stirring frequently.

SUBMITTED BY JENNIFER JOHNSTON

If you have any good recipes for Yorkshire Pudding, Trifle, Rhubarb Crumble, Foo-Foo w/peanut soup, Ewa, or ANYTHING THAT REPRESENTS TYPICAL CUISINE found within the ELSM, please send them to me and I'll post them!

send recipes/comments to rhett@intermind.net