INGREDIENTS
10 ripe tomatoes
2 tbsp. olive oil
2 tbsp. butter
1 onion, chopped
1 green bell pepper, chopped
2 carrots, chopped
4 cloves garlic, minced
1/4 cup chopped fresh basil
1/4 tsp. Italian seasoning
1/4 cup Burgundy wine
1 bay leaf
2 stalks celery
2 tbsp. tomato paste
 
DIRECTIONS
Bring a pot of water to a boil.  Have ready a large bowl of iced water.  Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute.  Remove with slotted spoon and place in ice bath.  Let rest until cool enough to handle, then remove peel and squeeze out seeds.  Chop 8 tomatoes and puree in blender or food processor.  Chop remaining two tomatoes and set aside.
 
In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes.  Pour in pureed tomatoes.  Stir in chopped tomato, basil, Italian seasoning and wine.  Place bay leaf and whole celery stalks in pot.  Bring to a boil, then reduce heat to low, cover and simmer 2 hours.  Stir in tomato paste and simmer an additional 2 hours.  Discard bay leaf and celery and serve.
 

INGREDIENTS
1 pound carrots, peeled and cut and chucks
2 cups water
3 cups pineapple juice and /or unsweetened white grape juice
3/4 cup lemon juice
Cold water
Ice
Lemon wedges

DIRECTIONS
In a medium saucepan combine carrots and water.  Bring to boiling; reduce heat and cover.  Simmer for 30 minutes or until very tender.  Cool slightly; transfer mixture to a blender.  Add I cup of the pineapple juice.  Cover and blend until smooth.
 
Transfer to a pitcher or plastic beverage container.  Stir in remaining pineapple juice and lemon juice.  Cover and chill 2 to 24 hours.  (Mixture may thicken upon standing; stir in 1 to 2 cups water to desired consistency.)
 
Serve over ice with lemon wedges.
 
Packed with vitamin A and C, this is a great summertime
drink to have on hand.  Make a double batch and
store in the refrigerator up to 1 week.
 

INGREDIENTS
3 CUPS CHOPPED CABBAGE
2 UNPEELED APPLES, CORED & CHOPPED
1 LARGE CARROT, GRATED
2 GREEN ONIONS FINELY CHOPPED
1/3 CUP MAYONNAISE
1/3 CUP BROWN SUGAR
1 TABLESPOON LEMON JUICE, OR TO TASTE.
 
DIRECTIONS
In a large bowl, combine cabbage, apple, carrot, and green onions.
 
In a small bowl, mix together mayonnaise,  brown sugar, and lemon juice.
 
Pour dressing over salad and mix well.
 
A great source of Vitamin A, Vitamin C, and fiber!