This soup should be served cold 35-45F. The vegetable and pasta solids should not be added to the base until time of serving or they may become soggy.
Combine sugar, butter, and corn syrup in a small saucepan; cook over medium heat until thickened, stirring constantly. Pour syrup mixture
Over a grill or gas flame, roast the eggplant until the skin blackens and the flesh is soft. Allow to col and peel carefully with
Cream butter and sugar together thoroughly. Add the egg, flavourings, and flour. Use star disk with cookie press and shape dough into small wreaths. Bake at 400 for 7 to
Prepare contents of box according to package directions. Cook lentils in the 2 cups of water and drain off excess water. (Note: lentils and
The night before you wish to serve the soup, add 3 cups warm water to tapioca. Let soak overnight; drain. In a large pot, combine all
