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Brie Peach Sandwiches


Summer Recipes


1/2 cup peach preserves 1 peach, peeled and chopped 1 Tbsp. minced green onions 1 tsp. raspberry vinegar Dash white pepper 1/2 cup mayonnaise 6 crusty french rolls 6 leaves bibb lettuce 10 slices brie cheese


Combine peach preserves, chopped peach, green onions, vin- egar, and white pepper; stir and set aside.


Assemble sandwiches with the peach mixture and remaining ingredi- ents just before serving.


Texas Melon Soup


3 cups chopped cantaloupe 2 Tbsp. sugar


1/4 cup orange juice


3 cups chopped honeydew melon 1/8 tsp. salt


Place cantaloupe, half of the sugar and half of the orange juice, and half of the salt in a blender container or food processor bowl. Cover and blend until smooth. Transfer to a medium bowl, cover and chill. Repeat with honeydew melon and remaining sugar, orange juice, and salt. Chill in a sepa- rate bowl.


When ready to serve, pour equal amounts of melon mixture carefully into each individual bowl, pouring both at the same time, keeping the melon mixtures as separate as possible. You’ll have a two-color soup that is beautiful and delicious. YIELD: 4-6 servings


Fresh Fruit Soup


1 lb. Bing cherries, pitted or 1 (15- oz.) can dark cherries, drained 1 cup orange juice 1/3 cup sugar


2 cups fresh raspberries 1/8 tsp. cardamom 1/8 tsp. salt


1 cup vanilla yogurt 2 cups white grape juice 1 Tbsp. lemon juice


In blender or food processor, combine cherries, orange juice, sugar, and raspberries and blend or process until smooth.


Pour into large glass pitcher and stir in remaining ingredients; stir with wire whisk until blended. Serve imme- diately, or cover and chill for 2-4 hours before serving. YIELD: 4-6 servings.


Chilled Cucumber Soup


1 garlic clove, minced 2 green onions, chopped 1/2 tsp. salt


Dash white pepper 2 Tbsp. olive oil


1-1/2 cups plain yogurt 1/2 cup buttermilk 1 Tbsp. lemon juice 1/2 cup chopped walnuts 1/2 cup cracked ice


2 cucumbers, peeled, seeded, and sliced


In blender or food processor, combine all ingredients and blend or process, using on and off function, until soup is of desired consistency. You may need to add more cracked ice. This soup can be chilled for a few hours before serving, or served im- mediately. YIELD: 4 servings


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