• String Bean Soup
• Squash Soup
• Salada Pera De Abacate
• Dessert

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Ingredients:
1 1/2 quarts water
2 teaspoon salt
3 large potatoes cut in chunks
2 medium tomatoes cut in chunks
2 large onions
1 lb fresh string beans cut across in thin slices.

1. In a 3-quart saucepan bring to boil water. Add salt, pepper, potatoes, tomatoes and onions.
2. Simmer for 30 minutes or until vegetables are tender.
3. Puree through a sieve or food mill. (It should be a thin puree.)
4. Add string beans.
5. Simmer for about 10 minutes until beans are tender.
6. Correct the seasoning. Serve in bowls.

Yield: 2 quarts (8 cups)

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1 - 2 lbs. squash, peeled and cubed
1 bay leaf
4 or 5 large garlic cloves, crushed
1 Tbsp onion, minced
1 Tbsp oil or butter
1 tsp. salt
1/8 tsp. black pepper
1 tsp. fresh ginger, grated
1/4 tsp. curry powder
1/8 tsp. turmeric
1/8 tsp. paprika
1 - 3 Tbsp lemon juice

Peel, cube and boil the squash in enough water to cover. (If your squash is extremely hard, you may boil it whole or in chunks until it becomes soft enough to peel and chop.) When the pieces are very soft, lift them out, leaving water in the pot. Mash squash with a fork, or put through a sieve, and return to cooking water. Simmer gently, adding the bay leaf.

Meanwhile, saute the crushed garlic and the onion in oil or butter. Combine the remaining spices and add them to the butter mixture. Saute over low heat for 5 - 10 minutes until flavors have blended well. Then spoon a little of the squash liquid into the skillet with the spice/butter; stir and simmer gently until combined, and pour into the soup pot. Add water to make about 6 cups and stir in lemon juice to taste.
Serves 4 - 6.

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Avocado Salad
Yield: 8 small salads

Cut 1 head ICEBERG LETTUCE down in 3/4-inch round uniform slices. Arrange one slice on each salad plate.

Alternate 2 TOMATOES cut in 8-inch uniform slices overlapping with 2 AVOCADOS cut in thick uniform slices across the lettuce in a straight line. Spoon 2 Tbs. of the following Lemon Dressing over the avocado salad:

Lemon Dressing
Combine:
1 cup LEMON JUICE (bottled) 1 cup OLIVE OIL

Shake:
1 cup PEACH SYRUP (from a can or use any fruit syrup) 1 tsp. SALT 1 tsp. SALAD HERBS 1/4 tsp. PEPPER.

Serve as a side salad.

Canned peach slices may be added to the Avocado Salad-in which case use one slice of tomato and two to three peach slices. This Lemon Dressing is excellent on a tossed green salad or hearts of lettuce. It is light and easy to make.

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Fresh Pineapple in Port Wine (Ananas Con Vinho Do Porto)

Ingredients:

1 large ripe sweet pineapple
½ cup red port wine

1. Peel pineapple and cut into ½ inch slices, removing the core.
2. Sugar each slice lightly on both sides.
3. Place in a 2-quart glass or china bowl.
4. Cover with wine.
5. Allow to stand for several hours.
6. Turn the pineapple in the wine from time to time.
7. Turn again just before serving on dessert dishes.
8. Serve with spoons and forks.

Yield: 8 portions

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