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Nancy’s Grandmother’s Vegetable Soup

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
basil (lots)
thyme
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 /January 1994

Mango Mouse

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 me.

1 box orange jello
1 package gelatin (or vegetarian equivalent)
1 large tin mango pulp
500 ml whipping cream
500ml Nutriwhip

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, 1994

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