Barbara,

I am from Santa Maria and the sopa de hortela (mint) you mentioned in your 
email 
was called acorda in my family.  Acorda translated to bread soup.  It's one of 
my father's favorite soups.  The eggs, however, were always poached.

helen



________________________________
From: onemst <[email protected]>
To: [email protected]
Sent: Sat, February 12, 2011 1:44:44 PM
Subject: RE: [AZORES-Genealogy] Interesting story with recipes.


Thank you Sam, great story and recipes.  I am saving them for my grandchildren 
who think I am the expert in Portuguese cooking, I am lucky to make 4 or 5 
items.  My mother was very Americanized and rarely cooked Portuguese but I did 
manage to pick up a few things. One thing she use to make during WWII was Soupa 
de Ortalon (I think)  It was made by boling water with a little salt, adding a 
beaten egg and pouring it over a slice of french bread and fresh mint.  It 
reminds me of Chinese egg drop soup. 

Take care...

Barbara Da Silva Tombaugh

--- On Fri, 2/11/11, Sam Koester <[email protected]> wrote:


>From: Sam Koester <[email protected]>
>Subject: RE: [AZORES-Genealogy] Interesting story with recipes.
>To: [email protected]
>Date: Friday, February 11, 2011, 6:39 PM
>
>
>Great story, great recipes!  Thanks!  Sam in Maz
>
>-----Original Message-----
>From: [email protected] [mailto:[email protected]] On Behalf Of
>"E" Sharp
>Sent: Friday, February 11, 2011 7:14 PM
>To: azores
>Subject: [AZORES-Genealogy] Interesting story with recipes.
>
>Lucky you if you live in the area.  Not sure if it is Yuma AZ .  A
>couple of great recipes, too!
>
>http://www.yumasun.com/articles/portuguese-67579-millie-meat.html
>
>"E"
>
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