4 c Water

2 md Potatoes, diced

2 Sprigs dill

3 Scallions, diced

1 lb Sorrel, steamed & chopped

1/4 c Fresh lemon juice

1/4 ts Salt

1/2 ts Black pepper

2 tb Brown sugar

2 Eggs

1 c Cold water

1 c Sour cream

Chopped fresh dill Chopped cucumbers In a soup pot, bring the water, potatoes, dill & scallions to a medium boil & cook for 5 minutes.
Add the chopped sorrel & lemon juice, salt, pepper & sugar.
Simmer for 10 minutes.
Remove from heat & discard the dill sprigs.
In a large bowl, beat the eggs with the cold water till ight.
Very slowly pour 2 cups of the hot stock into the egg mixture, stirring constantly to prevent curdling.
Then pour egg mixture back into the soup pot, stirring thoroughly.
Chill until very cold, at least 3 hours.
Just before serving, whisk in the sour cream & garnish with dill.
Top with cucumbers. “Sundays at Moosewood Restaurant”

****FONDUE**** 4 cn Campbell’s Cheddar cheese

Soup, undiluted 1 lb Cheddar cheese sharp, grated

5 x Cloves fresh garlic

Or 1tbsp.
garlic powder 2 tb Kirsch or cherry brandy

****DIPPERS**** FRENCH BREAD Ham Shrimp Smokie links Cocktail wieners ****DIPPERS**** Hot dogs Smoked sausage Turkey, chicken breast Turkey ham Broccoli Cauliflower Carrots Mushrooms Brussel sprouts Cherry tomatoes Celery stalk Radishes Heat cheese soup in fondue pot or heavy skillet on low.
Slowly add grated cheddar cheese, Kirsch, and garlic (for best results use freshly pressed) If mixture looks too thin, add 2 or 3 tb flour to a small amt.
of cold milk, stir until smooth, and slowly add to pot while stirring. FRENCH BREAD: get the baguettes if available in your area, if not, any type will have to do.
Be sure to heat it in oven at 350 degrees for about 10 minutes, then cut it into bite sized pieces.
It’s best when crusty.
MEAT DIPPERS: (heat and cut into bite sized pieces any or all of these).
Ham, shrimp, smokie links, cocktail wieners, smoked sausage, turkey breast, chicken breast, turkey ham, hot dogs.
VEGETABLE DIPPERS : (slightly cooked …do not overcook, or else the pieces will slip off the fondue fork and get “lost” in the pot….
or raw), cut into bite sized pieces Broccoli, cauliflower, carrots, mushrooms, Brussel Sprouts, cherry tomatoes, celery stalk, radishes.
VARIATION: Instead of cheddar cheese soup use Campbell’s Nacho cheese dip (soup) in cans, and substitute part or all of it for regular cheddar cheese soup, or add some finely chopped jalapeo peppers to the cheese mixture for extra zest.
SPECIAL HINTS: Serve to company (it’s always a hit!) on a cold fall day for lunch, or a freezing winter’s night, or warm their hearts during a gentle spring rain.
Best if served accompanied by champagne or wine.
Best mood is created if candles are lit and a fire is blazing in the fireplace.
Sit fondue pot with fondue in the middle of the table, pot on low heat.
Place dippers in individual bowls.
Each guest gets a fondue fork and first spears a dipper with it, then dips it into the cheese sauce, twirl it around slowly and balance into mouth. Very addictive, so be careful.
(Renate’s own recipe developed and perfected over many years).
Enjoy!

3 T Butter OR

1 ea Large onion, chopped

28 oz Can Whole tomatoes w/ juices

4 c Freshly made pumpkin OR

4 c Canned pumpkin puree

1 x Red Pepper Puree garnish OPT

3 T Mild vegetable oil (corn)

3 c Chicken stock (3-4 cups)

1 T Maple syrup or honey

4 c Fresh butternut puree OR

1 x Salt to taste

1.
In a 10-inch skillet, melt the butter or heat oil over medium-low heat.

Add the onion and saute slowly, stirring often, until limp but not brown, 6-7

minutes.
Stir in 3 cups stock and let simmer, partially covered, about 15 minutes.
2.
Pour the tomatoes with their juice into a food processor.
Add the maple

syrup or honey, and puree.
Add the pumpkin, and buzz again. Strain the stock, and add the strained-out onions to the processor. Buzz again, and, if an extra smooth soup is desired, put through a power strainer.
3.
Add the tomato-pumpkin puree to the stock. Season with the salt.
Reheat,

and serve very hot, garnished with red pepper puree if desired. Serves 8-10