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African Tomato Avocado Buttermilk Soup

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3 pounds tomatoes, peeled and seeded
2 tablespoons tomato paste
1 cup buttermilk
1 tablespoon olive oil
1 whole avocado, mashed to a puree
1 whole lemon, juice of
2 tablespoons parsley, fresh, finely minched
1 salt, to taste
1 pepper, to taste
1 hot pepper sauce, to taste
1 cucumber, peeled, seeded and diced
1 sour cream, or plain yogurt

Puree tomatoes in a food processor or food mill, then press through a sieve to remove seeds.
In a large mixing bowl, beat the pureed tomatoes, tomato paste, buttermilk, and oil.

Toss pureed avocado with 1 tablespoon lemon juice to hold the color.
Add the avocado, remaining lemon juice, and parsley to the tomato mixture; stir to mix well.
Season to taste with salt and pepper, and a generous number of drops of hot pepper sauce.

Refrigerate several hours before serving.

At serving time, taste soup for seasonings.
Ladle into individual bowl and have guest garnish their portions with cucumber and sour cream.
Pass hot pepper sauce around to add more piquancy.

Makes 8 to 10 servings.

African Spinach and Peanut Butter Stew

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2 medium onions
2 medium tomatoes, (peeled, or tinned)
2 pounds spinach
4 tablespoons peanut butter, (not sweet!)
1 salt, to taste
1 pepper, to taste
1 oil, for frying

Slice the onions and fry in oil until soft.
Peel the tomatoes in boiling water (or use tinned tomatoes).
Slice and add to the onions.

Wash, trim and chop the spinach coarsely.
Add to the stew and cook, covered, over a medium heat for 5 minutes, stirring to prevent sticking.

Thin the peanut butter with hot water to make a smooth paste.
Add to the stew.
Season with salt and pepper and cook for another 5 - 10 minutes, stirring and adding water if necessary to prevent sticking.

Scotch Scones

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1 1/2 cup sifted flour, all-purpose
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup sugar
1/3 cup shortening
1/2 cup quaker oats, uncooked (quick or old-fashioned)
1/4 cup currants
2/3 cup milk

Sift together flour, baking powder, salt and sugar into bowl.
Cut in shortening until mixture resembles coarse crumbs. Stir in oats and currants.
Add milk; stir only until dry ingredients are moistened.

Turn out on lightly floured board or counter.
Knead gently a few seconds.
Roll out to 1/4 inch thickness.
Cut with floured diamond-shaped cutter.
Brush lightly with melted butter; sprinkle with sugar.
Place on ungreased cookie sheet.

Bake in preheated hot oven (425 F.) 12 to 15 minutes.
Serve piping hot.

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