Ann's Favorite Cocoa Recipe (a sweet treat or dessert)

Here is my favorite recipe for Hot Cocoa. Be especially aware that Ovaltine is better than those other kinds, with very low Cholesterol and the Sodium is lower, plus it tastes better. Here goes;

1-2 Cans of Ovaltine-Malted Milk Flavor
1 box (Reg size) of dry Milk
6 oz of Cremora
2 c of Confectioners sugar ( May use Sub)
Mix all ingredients and store in a tight covered container. Use 1 tablespoon of the mix, per cup with either Hot Water, or cold, if Microwave is available.

-- Ann L.

Borscht with Egg Salad

Borscht-
4 Beets
5 Carrots
4 Celery ribs
1 bunch of green onions
2 T soy sauce
water to cover

Egg Salad-
6 eggs
4 T Yogurt (or sour cream)
4 T Mayonaisse
4 T Cilantro (or dill)
generously salt and pepper to taste


Roughly chop the beets, carrots, celery and green onions. Place in a large, heavy bottom pot, and cover with water. Bring to a boil and simmer for 1 hour.

While the vegetables are simmering, make your egg salad. Place eggs in pan, cover with water and bring to a boil. Turn off the water, cover and let stand for 15 minutes. Rinse eggs in cold water, peel and chop the eggs. Place in a bowl with the yogurt, mayonaisse, and cilantro. Add a little more salt and pepper than you think you'd like. Mix thoroughly.

When the vegetables are all soft, puree them, water and all either in a blender or with an immersion blender, this can also go through a food mill or food processor. The soup should be thick and smooth.

Serve the soup garnished with a big scoop of egg salad.

Egg Plant Dish

Egg Plant Dish
   3T. Olive Oil
   1 Onion (chopped)
   8 – 12 oz. Mushrooms (1 package)
Sauté those then add
   1 Eggplant (cubed)
When soft add
   1-20oz. can of diced tomatoes
   2 Peppers cut to bite size
   a little basil, pepper & salt to taste.

Polish Potato/Vegetable Salad

Polish Potato/Vegetable Salad
(Recipe organized by Kasia & Scott Wright on Christmas 2002.)

- 1 Celery Root (boiled + peeled);
- 2 Parsnips (peeled +boiled);
- 3 Apples (fresh);
- 4 Eggs (hard boiled);
- 5 Carrots (peeled + boiled);
- 6 Potatoes (boiled + peeled);
- 7 Cucumbers in brine (from jar small);
- 8 T. Yogurt plain (about 1¼ Cup);
- 9 t. Mustard 9 t. (9 t.=3 T.);
- 10 Green Onions (fresh) (or 1 Leek);
- 11 oz. Peas (1 can drained);
- 12 oz. Mayonnaise (about 1 Cup);
- a little salt & pepper;

Boil cooked vegetables & eggs in one pot. Let cool. Peel. Cut all into pea sized. Fold in peas, mustard, mayonnaise, yogurt. Salt & pepper to taste. Enjoy.