Title: THE RECIPE FILE
 
 
DIB Presents...
DIB Mall
DailyInbox's
Inspiration Store
Education Store

Daily Inspiration
Chicken Soup
For the Soul
Reader's Digest's
Cybersmiles
PAX TV's
Proverbs Plus
Volunteers of America's
Bible Verses
Zig Ziglar's
Encouraging Word
Ragan Publications'
Bits and Pieces
Family First's
Family Minute
All Pro Dad
Military.com's
America in Uniform
DailyInbox's
Messages
Quotes
Daily Reflections

Daily Education
Heloise's
Heloise's Hints
History Channel's
This Day in History
Good Housekeeping's
Site of the Day
Junior Leagues'
Recipe File
CoachVille's
Trivia

 
GRAND OPENING SALE!!
At least 25% off everything in our new store!
Today (3/27/03) and Tomorrow (3/28/03) only!

As our way of saying thanks for being a DailyInbox subscriber and introducing our new service, DailyShopbox, we are giving you a special 25% "thank you discount" on any and all products in the store.

DailyShopbox is a large and unique gift store with over 3,000 products in 20 departments...all high quality items at prices you can afford. Now is the time to look for a special gift for that special someone (even yourself!). At DailyShopbox, you will find gifts for birthdays, anniversaries, weddings, or just to say "Thanks."

Product availability is limited, on a first come, first served basis and the 25% discount applies today and tomorrow only!

As a special bonus, some products are a total of 50% off through March 28! Click here to review these special 50% off product offerings, including:

Angel Figurine

Retail Price $19.95;
Sale Price $9.98
Pink Roses

Retail Price $12.95;
Sale Price $6.48
 
Print recipePrint this recipe
Send this recipe to a friendSend this recipe to a friend
Soups and Vegetables:
Vichyssoise

from River Road Recipes II...
A Second Helping


INGREDIENTS:
2 (14-ounce) cans beef broth
2 (14-ounce) cans chicken broth
2 bouillon cubes (chicken or beef)
2 cups water
1 (2-pound) package frozen, whole new potatoes
1/2 teaspoon marjoram
1 teaspoon basil
1 (8-ounce) package frozen, chopped onions
1 teaspoon dehydrated parsley flakes
1 teaspoon tarragon
  Salt and pepper to taste
  Breakfast cream, 3/4 to 1 cup per serving
  Celery salt
TO PREPARE:

Combine all ingredients except cream and celery salt.  Cook in an uncovered pot beginning with a hot fire.  After boiling point is reached, reduce heat immediately and continue to simmer uncovered until thick.  Stir occasionally.  While cooking, mash potatoes against side of pot.  It takes this about 2 hours to cook down to proper thickness � quite thick.  Immediately blend small amounts at a time in electric blender just until smooth.  Do not over blend.  Chill.  This base will keep in the refrigerator for a week if placed in a tightly covered jar and then used as you or your guests can assimilate the "extra pounds."  This is very rich, but oh so good!  Makes 2 quarts base.

To serve, add 3/4 cup of this base to 3/4 to 1 cup breakfast cream per serving.  Serve very cold.  A dash of celery salt should top each serving.

SERVINGS:  16 - 20



Copyright 1994 The Junior League of Baton Rouge, Inc.  All rights reserved.

Visit The Junior League of Baton Rouge web site (http://www.juniorleaguebr.com) to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.

The Junior League of Baton Rouge, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of River Road Recipes II, are returned to the community.
 

   

 
 

Subscription Information
You are subscribed with e-mail address:  [EMAIL PROTECTED]
To modify your subscription information visit:  The Subscription Center
To unsubscribe immediately, click here:  The Remove Page
To unsubscribe using email, forward this message to:  [EMAIL PROTECTED]

Reply via email to