Savory Tomato Soup

1/4 cup of chopped celery
2 tablespoons of chopped green onion
1 tablespoon of butter or margarine
2 teaspoons of all purpose flour
One 8 ounce can of stewed tomatoes
1 cup of water
1/4 cup of dry white wine or water
1 chicken bouillon cube
2 slices of crisp cooked bacon, crumbled

Cook the celery and onion in butter until tender, but not brown. Blend in the flour. Add the remaining ingredients, except the bacon, cook and stir until slightly thick. Reduce the heat, cook slowly for 15 minutes, stirring occasionally. Garnish with bacon. Makes 2 servings

Two 1 pound Cornish game Hens
salt
pepper
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2 tablespoons of slivered almonds
2 tablespoons of finely chopped onion
1/3 cup of uncooked long grain rice
3 tablespoons of butter
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1 cup of water
1 chicken bouillon cube
1 teaspoon of lemon juice
1/2 teaspoon of salt
one 3 ounce can of chopped mushrooms, drained

Season the game hens inside and out with salt and pepper. In a small saucepan, cook the almonds, onion, and rice in butter for 5 - 10 minutes, stirring frequently. Add the water, bouillon cube, lemon juice and salt. Bring the mixture to boiling, stirring to dissolve bouillon cube. Reduce the heat, cover and cook slowly for about 20 - 25 minutes or until the liquid is absorbed and the rice is fluffy. Stir in the drained mushrooms.

Lightly stuff the birds with the rice mixture. Place the breast up on rack in a shallow baking pan. Brush with melted butter or margarine. Roast covered in oven at 400ºF. for 30 minutes. Uncover and roast for 1 hour longer or until the drumsticks can be twisted easily in the socket. Brush the birds with melted butter during the last 15 minutes of roasting time. Makes 2 servings

1/2 cup of sugar
2 inches stick cinnamon
1 cup of fresh cranberries

Combine 1/4 cup of water and sugar in a small saucepan. Add the cinnamon. Bring to a boil, stirring until the sugar dissolves. add cranberries and boil rapidly until the berries just pop, about 2 minutes. Chill. Remove cinnamon. Serve in hollowed out lemon cups. Makes 3/4 cup

one 10 ounce package of frozen red raspberries, thawed
1/2 cup of orange juice
1 tablespoon of cornstarch
1 tablespoon of sugar
1 small cantaloupe, chilled
Vanilla Ice Cream

Drain the raspberries, reserving 1/2 cup of syrup.  Mix the orange juice with the reserved syrup. In a small saucepan, mix the cornstarch, and sugar, gradually stir in the raspberry - orange syrup. Bring to boiling, stirring constantly, cook until thick and bubbly. Cool sauce, add the drained raspberries. Halve the melon, remove seeds and rind. Fill centers with scoops of vanilla ice cream. Drizzle with raspberry sauce. Makes 2 servings