Cream of Cauliflower Soup

Ingredients:

14 oz. chicken broth (2 cans)
1 c. shredded carrots
1/2 c. chopped celery
1 onion, chopped
2-4 c. cauliflower, chopped
salt & pepper to taste
4 oz. softened cream cheese
2 c. milk
2 T. melted butter
2 T. flour

Directions:

Cook broth, veggies, salt & pepper until tender. Stir in cream cheese & milk. Stir until smooth. Blend butter & flout, then add to soup. Cook until soup thickens.

May substitute broccoli or potatoes also.

(submitted by Maggie Richards, from Erika Wright)

Berry Freezer Jam

Ingredients:

1 qt. berries
4 c. sugar
1 box pectin

Directions:

When you buy the pectin, there will be instructions inside for the "quick & easy" version or the no-cook version. Follow those instructions. Depending on the different pectin brands, the amount of ingredients may vary, so follow the pectin instructions you are using. This recipe yields 5 containers (8 oz. each).

(Submitted by Maggie Richards)

Grapefruit-Avocado Salad

Ingredients:
2 grapefruit
2 T. olive oil
3/4 t. salt
1 avocado, peeled, cored, and diced
1/4 c. red onion, very thinly sliced
6 c. greens

Directions: Clean(segment) grapefruit, save 1/3 of juice. Place juice in mixing bowl. Add oil and salt. Set mixture aside. Add avocado and onion to dressing. Stir gently. To serve, place greens in a very large bowl. With a slotted spoon, remove the avocado and onion from the dressing and gently toss them with the greens. There should be just enough dressing to coat the leaves lightly. Place the salad on a platter and garnish it with the grapefruit segments. Drizzle the salad with a little more dressing, if needed.

Submitted by Maggie Richards