COUNTRY HERBED EGG SALAD
8 hard boiled eggs
4 tbl. mayonnaise
4 tbl. plain yogert
2 tbl dried dill weed
2 tbl. parsley
1/2 c. minced onion
1 tbl. lemon juice
2 tsp. spicy mustard
Stir all ingredience together, salt and pepper to taste. Makes enough for 8 sandwiches. Cover and chill any left overs.
BORDERLAND CHILLED, LEMONY CUCUMER SOUP
1 c. lemon juice
2 cucumbers, peeled seeded and diced
1 yellow bell pepper, seeded and chopped
1- 10 oz. pkg. Tofu
1 c. white wine
1 c. chopped, seeded white grapes
1 c. diced melon (do not use cantalope)
1 tsp. turmeric
1 tsp. dry yellow mustard
Puree in a food processor or blender (do it in two batches) Chill several hours.
Garnish with slices of cucumber and sprinkle w/ dash of nutmeg and chopped lemon basil. Serves 4
(the flower Lavener is used as a spice in many french recipes. However I caution anyone using herbs that are unfamiliar to them)
MURANDY LAVENDER CHOCOLATES
2 c. sugar
1 c. milk
1 c. butter
1 c. butter
1 c. cocoa
1 c. lavendar buds (slightly opened)
3 c. quick oats
1 tsp. vanilla
Dash salt
Mix sugar, milk, butter, cocoa, and lavendar together in a saucepan.
Bring to a boil and boil for 3 minutes. Add oats, vanilla and salt. Mix well.
Quickly drop by teaspoonfuls onto waxed paper. Let cool. Place in sealed containers. Makes 2 dozen