Fortuna Cooks

Ponderosa Soup

3 Avacadoes

3 cups chicken broth

1 1/2 cucumbers ( peeled and diced)

3/3 cup sour cream

3 tablespoons lemon juice

1 1/2 teaspoons salt

dash of tabasco sauce

3 large tomatoes ( peeled and dried)

Puree avacadoes with all ingredients except tomatoes. Chill thoroughly, then garnish with tomatoes . ( serves 6)

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2 tablespoons oil

1/2 cup diced celery

1/2 cup diced onions

1/2 cup diced bell pepper

1 clove garlic

1/2 teaspoons chili powder

1/4 teaspoon oregano

1 tablespoon fresh cliantro

5 cups water

1 tablespoon chicken bouillon powder

1 /2 cups raw rice

1 tablespoon chopped pimento

1/2 cup green chili salza

1/2 cup garbanzo beans

1 1/2 cup cornstarch

1 diced California Avacado

saute celery, onions, pepper and garlic in oil , until transparent. Add chili powder , oregano, cilantro and cook for 2 minutes

Add water and let it come to a boil. Add all other ingredients , except cornstarch and diced California avacado. Cook for 25 minutes on a low simmer. Thicken soup with cornstarch , dissolved in warm water. Simmer 5 minutes more.

Serve, garnishing each bowl with diced avacado

(serves

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3/4 cup sifted, all purpose flour

1/2 teaspoon salt

1/2 teaspoon cinmammon

11/4 cup baking soda

1 cup uncooked quick rolled Oats

1/3 cup sugar

1/3 cup firmly packed brown sugar

1/2 cup soft butter

1 egg

1 teaspoon vanilla

1 cup cut up funsten pecans

1 cup raisans

sift flour, salt , cinammon and baking soda onto waxed paper

Mix oats into dry ingredients

Beat sugar , brown sugar m butter egg and vanilla into 1 1/2 quart bowl til fluffy.

Mix in dry ingredients

Stir in pecans and raisans

Drop with 2 teaspoons onto greased cookie sheet

Bake in center of 375 F oven for 10 to 12 minutes

( makes about 3 dozen cookies)

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2 cups sifted , all purpose flour

1 cup sugar

1 tablespoon baking powder

1 teaspoon salt

1 cup milk

1/3 cup soft butter

1 egg

1/2 cup finely cut Fusten Walnuts

1/2 cup sugar

1 teaspoon sugar

1 teaspoon cinammon

sift flour sugar , baking powder and salt into a 3 quart bowl of electric mixer

Beat in milk , butter and egg at medium speed ( 2 minutes). scraping sides of bowl often.

Pour into greased and floured 9 inch square pan

Combine walnuts, sugar and cinammon in bowl

Mix thoroughly and sprinkle over batter

Bake in 350 F oven about 35 minutes ( or till take pulls away from sides of pan)

Serve warm

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1 1/2 cups slivered Almonds

4 cups long - cooked Oats

1/2 cup shredded Coconut

1 cup toasted Wheat Germ

1 /2 cup Vegetable Oil

1/2 cup California Honey

Mix almonds, oats , coconut and wheat germ. Combine oil and honey and work liquid into oat mixture (using fingers to remove lumps). Turn into large shallow pan.

Bake 30 minutes at 350 degrees F, stirring every 10 minutes before browning. Cool stirring occasionally , to break up any lumps in the granola mixture. Store in airtight containers.

Makes approx 2 pounds of California style Almond Granola.

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1/4 cup Parsley sprigs

1 canned seeded Green Chili

1 Green Onion ( chopped)

1/4 teaspoon Salt

1/3 cup Sour Cream

1/3 cup roasted Almonds

in blender , puree parsley sprigs ( packed ) with green chili. chopped onion , salt and sour cream . Turn into saucepan. Stir in almonds . Heat thoroughly ( bit do not boil).

next:

2 Eggs

2 tablespoons Water

1/3 teaspoon Thyme

3 oz. Cream Cheese

2 tablespoons Butter

Beat eggs with water and thyme. Cube cream cheese and stir into egg mixture. Heat butter in skillet til bubbly: pour in mixture. Lift omelet pan so that uncooked portion flows through bottom of frypan and cooks. Slide omelet onot heated platter and fold. Pour almond sauce over omelet.

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1/4 cup Butter

1/3 cup toasted sliced Almonds

1/2 teaspoon Salt

3 tablespoons Lemon Juice ( fresh)

Melt butter , add almonds and stir over medium heat until almonds are golden. Stir in salt and fresh lemon ( or orange) juice and serve over cooked fish.

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ingredients:

1/3 cup toasted Almonds

2 cups fresh Bean Sprouts ( or drained canned)

1/2 cups sliced celery

2 tablespoons chopped Green Pepper

1/4 cup Mayonnaise

1 tablespoon Lemon Ginger

1/8 teaspoon ground Ginger

1/4 teaspoon Paprika

1 teaspoon sugar

Toss almonds with bean sprouts, celery , green peppers. Blend remaining ingredients and combine with almond mixture. Spoon over platter of torn salad greens.

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