Egg Drop Soup
from: http://baskersfunfoods.blogspot.com/2008/05/egg-drop-soup.html

4 cups chicken broth
1 tbsp. corn starch
3-4 drops yellow food coloring (optional)
2 eggs, beaten

I would also throw in a handful of corn niblets, even better if you have some left over from last night!

Set aside 1/2 cup broth, bring the rest of it to a boil. Whisk together reserved broth and corn starch, then whisk that into the boiling broth. Add food coloring. Drizzle the beaten eggs over the soup, stir gently to break it up, and serve. Garnish with green onion or chives, if desired. Easy and delicious!

Guacamole & Chips

This recipe is from an online friend.

avocados
juice of one lime
3/4 tsp of salt
at least one clove of garlic minced (go by your own tastes)
1/4 to 1/2 a cup or so of chopped onion
cilantro to taste
one tomato chopped

I just cut or mush the avocado up (leaving chunky) and then add all ingredients and mix up. Its very forgiving, you can change amts according to how you like and of course add some spice with jalapeno’s or something.
Cut up corn or flour tortillas and spray a little pam spray on them, sprinkle with salt and bake in the oven around 375 or 400. Maybe 10 min or so, you need to watch as they can burn fast.

Serves 4 to 6
Total time: about 20 minutes, plus chilling time
This recipe is from Los Angeles Times test kitchen director Donna Deane.

2 European cucumbers (about 1 lb. each), but into 2-inch chunks
2 c. plain yogurt
1 clove garlic, finely mined
1 tsp. white wine vinegar
3/4 tsp. salt
1/4 tsp. white pepper
2 tbsp slivered radish (1 to 2 radishes), reserved in ice water
Maldon sea salt
4 small basil leaves, cut into julienne strips

In a blender, puree the cucumber and yogurt together in batches until smooth. Pour each batch into a large bowl.
Stir in the garlic, vinegar, salt and pepper. This makes about 6 cups soup.
Cover and refrigerate several hours or overnight until well chilled.
To serve, top each serving with slivered radish, a sprinkle of Maldon salt and a few julienne-cut basil leaves.

1 can bean dip
4 oz. cream cheese (softened)
1/2 c. sour cream
1 Tbsp taco seasoning
1 garlic clove, pressed
1/4 c. (1 oz.) shredded cheddar cheese
1/2 med. tomato (diced)
2 green onions (thinly sliced)
1/4 c. sliced olives
1 Tbsp cilantro or parsley (finely chopped)
Add’l sour cream
Tortilla chips

Spread bean dip over bottom of small baking dish. Combine cream cheese, sour cream, taco seasoning and garlic.

Spread cream cheese mixture evenly over bean dip. Grate cheddar cheese over top. Bake 15-20 min at 350* or until cheese is melted.

Top with green onions, olives, cilantro or parsley, and tomato.

I found this recipe in one of Chris’s farming magazines and it sounds so yummy!

Lemon-Basil Cucumber Salad
2 1-pound cucmbers
1 medium red onion, halfed and thinly sliced (about 1 cup)
1 lemon, peeled and thinly sliced
1/3 cup lightly packed basil leaves, thinly sliced
1/4 cup lemon juice
1/4 cup extra-virgin olive oil
1/2 teaspoon coarse sea salt or salt
Ground black pepper

Remove strips of peel lengthwise from cucumbers or peel cucumbers.  Thinly slice (4-1/2 cups when sliced).

In a large bowl combine cucumbers, onion, lemon, and basil leaves, set aside.  In a small bowl whisk together the lemon juice, olive oil, and salt until well combined.  Pour over cucumber mixture and toss to coat.  Season to taste with additional salt and pepper.  Serve immediately or cover and let stand up to 2 hours (add basil just before serving).  Makes 6 servings.

This is so perfect to bring to get togethers or just to munch down as a yummy comfort food.  Buy a big (huge) bag of your favorite tortilla chips or crackers and whip this together.

1 can bean dip
1/2 container guacamole (in the refrigerated section) (1/2 of a pint?)
1/2 container sour cream (1/2 of a pint?)
taco seasoning
shredded cheddar cheese
black olives
green onions
tomatos
lettuce

Find your favorite dish (i.e. pie plate, casserole dish, deep dish baker, whatever) and spread the can of bean dip on the bottom.  Next spread the 1/2 container guacamole over the bean dip.  Mix some taco seasoning with the sour cream then spread it over the guacamole.  Spread on cheese next, as much as you like.  Top with olives, green onions, tomatos, lettuce, whatever makes you happy.  Enjoy!