|The Church Ladies' Divine Desserts|
|by Brenda Rhodes Miller|
No one more than a church lady is aware of the power of a creamy four-layer chocolate pie, Florida cookies that taste like sunshine, or a pound ca...
1 - 10 of 73 for dill soup
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Peel zucchini; cut ... in milk. Add dill (minus stalks) to ... to taste. Then refrigerate. Garnish, upon serving, with a dill sprig. Delicious warm, too.
Boil potatoes in ... cream mixture. Bring soup to a boil. Add finely chopped dill (do not use ... Garnish with chopped egg. Season with vinegar to taste.
Saute mushrooms, onions, dill and garlic in ... Combine puree plus remaining sauteed mixture with cream and stock. Season to taste. Reheat to warm through.
Heat oil in ... Cook until barley is done, about 45 minutes to an hour. Remove from heat, let cool a bit and add the yogurt and dill. Serves three to five.
Add potatoes and grated dill pickle to meat ... and slowly add sour cream mixture into simmering liquid. Continue to heat soup thoroughly but do not boil.
Melt butter over ... 4 minutes. Add dill, stock and ... transfer 3/4 of soup to food processor ... return to pan and season to taste with salt and pepper.
In large saucepan or soup pot with cover, ... will curdle. Add salt and pepper to taste. Garnish with parsley and dill, if desired. Makes about 10 servings.
Warm broth in ... pickle juice and dill weed. Add some ... the sour cream and mix, then add this mixture to the soup. DO NOT BOIL. Enjoy. Serves 6 to 8.
Dice potatoes, rinse ... remove scum. Add dill and cook covered ... the juice from a jar of dill pickles. In place of eggs you can make an egg drop mix.
Melt the butter in a large soup pot over high ... the onions, garlic, dill, salt and ... refrigerated, in an airtight container for 2 days. Yield: About 1/2 cup.
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