WATERCRESS SOUP (warm or cold)

3 bunches watercress
2-3 Tablespoons butter
3 medium potatoes, thinly sliced
6 cups chicken stock ( you may used canned broth)
3 cups heavy cream

Chop watercress leaves and stems, reserving a few leaves for garnish.

In a kettle, melt the butter and add watercress and potatoes; cover the pan and cook gently for 12-15 minutes or until the vegetables are very soft.

Pour in the stock, bring to a boil, season and simmer 10-15 minutes, stirring occasionally.

Cool the soup slightly; then work it through a sieve or blender. Return to the pan with the cream; bring just to a boil and taste for seasoning (salt & pepper).

The soup should be the consistency of very thin cream. It will thicken on cooling; if necessary, add a little more stock.

Cover the soup tightly, let cool, then chill it.

For serving, top each bowl with a few leaves of watercress.

Optional: Put a dollop of sour cream in each bowl, and maybe a thin slice of lemon peel for garnish.

This soup may also be served warm, as well.

Plum Pudding

Ingredients:

2 large cans of plums
1 loaf of cinnamon raison bread (16oz.)
2 packages of jello custard pudding mix
2 tbsp. light brown sugar
4 extra large eggs
1 quart of whole milk
1 tsp. vanilla

Directions:

Begin French toasting the raison bread.

Beat 2 eggs and about 2/3 cup of milk and 1 tsp. of vanilla. Dip the bread and fry in buttered pan until golden brown. Do the entire loaf.

Line the bottom and sides of a deep bowl with the French toast. Drain the plums of all liquid and remove the pits. Allow them to drain until they are as dry as possible.

Place the plums in the bottom of the bowl. Sprinkle with the brown sugar. Cut the remaining French toast into 1 inch cubes. Sprinkle cubed toast into the bowl. Prepare the custard according to the package directions, add two egg yolks to the custard mixture for richer results.

Pour over the bowl ingredients. Sprinkle with ground nutmeg and chill overnight or until custard is well set. Serve with whipped cream or hard sauce.

Melting Moments Cookies

Ingredients:

1 c. butter
2 c. flour
1/2 t. vanilla
1 egg yolk
3/4 c. brown sugar

1. Cream butter and sugar.
2. Add egg yolk, vanilla, and flour.
3. Mix well and form into little balls, placing them on an ungreased cookie sheet.
4. Press down with a fork.
5. Bake at 15 mintues at 375′