Tomato Soup

Tomato Soup:

2 TBS butter
2TBS flour
1 1/2 cups of milk (may use powdered milk)
1tsp of chicken base (or 1 bouillon cube)
1/2 tsp minced garlic (1 clove)
1 TBS minced onion
1 Qt Tomatoes
1 minced cheyenne pepper
Salt to taste (1/4 - 1/2 tsp- depending weather tomatoes are fresh or canned)
1/4 tsp black pepper

Over medium heat, melt butter then add flour. Stir until smooth. Add milk all at once and add base. Stir until mixture is clump free. Stir in garlic and onion. Keep stirring until mixture is thick and bubbling. Then add tomatoes and pepper. Allow tomatoes to cook down, about 3 minutes. Using a hand blender, blend until smooth. Add salt and pepper.

We like to top it off with a little cheese, and serve it with either grilled cheese sandwiches or quesadillas.

Crumb Donut Holes

Tastes Like Hostess Crumb Donuts Cookies


2 cups raw almonds
1 cup very soft, pitted dates
2 cups finely shredded squash
1 cup shredded coconut
More shredded coconut for rolling
1 TBS Coconut oil or olive oil
1tsp Vanilla
1/2 tsp alond extract
2 TBS nutmeg
1/2 tsp Sea salt

Put almonds in food processor and process to very fine
pieces. Add dates, a little at a time. Add splash of
oil, salt and vanilla. The mixture will
look like very coarse meal at first, and then all of a
sudden it will come together in one big ball.

Take the big ball out of the food processor and, using
your hands, mix in the shredded squash, the nutmeg and the
shredded coconut until it is all mixed in. Taste and add
more coconut or nutmeg if desired.

Roll the mixture into small balls, and roll in shredded
coconut to cover. Place on a plate in a single layer and
chill in the freezer until firm. After they are firm, you
can put them in a container; they will keep for a very
long time in the freezer