Marinated Carrot Salad
Sharon Bouchard, South Paris

1 Pound carrots, sliced thin
1/4 Teaspoon dry mustard
1 Teaspoon salt
1 Teaspoon pepper
3 Smal onions, thinly sliced
1 Can tomato soup
3/4 Cup sugar
1/2 Cup salad oil
1/4 Cup vinegar

Cook carrots until tender.  Drain and cool.  Mix all other ingredients and pour over carrots.  Refrigerate for 24 hours.

Zucchini Bisque
Sharon Bouchard, South Paris

2 Cups chopped zucchini, unpeeled
1 Cup water
1/2 Cup tomato juice
1 Tablespoon chopped onion
1 Chicken bouillon cube
1/8 Teaspoon basil
1 8 Ounce package cream cheese, softened

Combine ingredients except for the cream cheese in a heavy saucepan.  Bring to a boil then reduce heat, cover and simmer for 20 minutes.  Pour mixture and cream cheese into a blender and blend until mixture is smooth.  Serve either hot or cold.

Blueberry Crumble
Renee Wales, Norway

4 Cups blueberries (may use raspberries or blackberries)
3/4 Cup sugar
Juice of 1 lemon
1/4 Teaspoon cinnamon
3/4 Cup flour
1/2 Teaspoon salt
1/3 Cup margarine

Spread berries in a buttered 8″x8″x2″ baking dish.  Add 1/2 the sugar, the lemon juice and cinnamon.  Combine remaining sugar with flour, salt and margarine.  Sprinkle over berries.  Bake at 350 degrees for 40 minutes.  Serve warm with vanilla ice cream or whipped cream.

Kids in the Kitchen

Yogurt Your Way
Julie Smith, Buckfield

1 Single serving yogurt, any flavor
1 Single serving instant oatmeal, any flavor.

Mix yogurt and oatmeal together in a soup or cereal bowl.  If desired add chopped nuts and/or fresh fruit as a garnish.

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