Cold Tomato Soup

2 large tomatoes, peeled, seeded, and chopped
1 sweet pepper, seeded and chopped
1 clove garlic, peeled and chopped
3/4 C. Herb blend, basil, chives, tarragon, parsley, dill, chervil, thyme
1/2 C. olive oil
3 tbsp. lemon juice
3 C. cold water
1 sweet Spanish onion, peeled and sliced
1 C. cucumber, peeled, seeded, and sliced
1/2 tsp. paprika

Put chopped tomatoes, pepper, garlic and herbs in a bowl. Stir in olive 
oil, lemon juice, and cold water. Add onion, cucumber, and paprika. Chill in 
refrigerator for about 5 hours. Serve over ice cubes in bowls and garnish with 
fresh parsley or watercress.




Avocado Egg Scramble

1 avocado
Salt
8 eggs
1/2 cup dairy sour cream
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 tablespoon butter

Cut avocado lengthwise into halves, remove seed and skin. Dice avocado and 
sprinkle lightly with salt. Beat eggs with sour cream, seasoned salt and 
pepper. Melt butter in skillet, tipping to coat all sides. Add egg mixture and 
cook slowly, stirring now and then. When almost set, carefully fold in 
avocado. Serve at once.





Solstice Herb Bread

3 C. flour
1 tbsp. sugar
1 tsp. salt
1 pkg. dry active yeast
2 tbsp. chopped fresh chives
2 tsp. chopped fresh rosemary
1 tsp. fresh thyme
1 1/4 C. hot water
2 tbsp. Crisco

Mix 2 cups of the flour, sugar, salt and yeast in a large bowl. Add herbs, 
water, and Crisco. Beat slowly, stirring in remaining cup of flour until 
smooth. Scrape batter from sides of bowl and let rise in a warm place for 35 
minutes or until it doubles in bulk. Punch down and beat with a spoon for 
about 15 seconds. Place dough in a greased loaf pan, patting down and forming a 
loaf shape with your hands. Cover and let rise again for about 30 minutes or 
until it again doubles in bulk. Bake at 375 for 40-45 minutes. Brush top 
with butter or margarine and remove from pan to cool.





 
 
Hugs, Hel
)O(
Rain




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It's about learning to dance in the rain!!!!!






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