> WCWI Timeline > Recipes
At the December Caucus Executive potluck
lunch meeting, we commented on how important it is for feminists
to nurture ourselves with food. Nancy Kendall’s soup that
day was a particularly nurturing dish that we decided needed to
be shared with the membership. We encourage any Caucus members to
submit special mother’s or grandmother’s recipes for
future issues of the newsletter.
Sauté: 1 large Spanish onion
1 bunch of celery tops cut about half way down and chopped
3 Tbsp. vegetable oil – sauté all until lightly brown
Add: 2 large cans tomatoes chopped
1/2 large can tomato juice
Season with: parsley
salt and pepper to taste
Simmer several hours and then chopped carrots
(as mush as wanted). Add at last minute: frozen peas, beans, corn.
Can be converted to Italian by adding garbanzo beans and Parmesan
cheese. Low calorie and low fat.
Newsletter: Vol.13, No.2
This is one of those recipes that is almost
embarrassing in its simplicity with the positive result that is
almost never fails. Thanks to Suha for sharing this version with
1 box orange jello
1 package gelatin (or vegetarian equivalent)
1 large tin mango pulp
500 ml whipping cream
Mix jello and gelatin into two cups boiling
water. Put in fridge to cool for approximately 15 minutes.
Whip cream and Nutriwhip until thick. Add mango
and jello/gelatin mixture. Beat with handmixer or spoon until well-blended.
Put in fridge to set, preferably overnight.
Leela Madhava Rau
Newsletter: Vol. 14, No. 1 / September,