Rice & Red Bell Pepper Soup
6 T. oil
3 c. finely chopped onions
4-8 cloves garlic, finely chopped
4 red bell peppers, diced
8 c. chicken stock
1/2 c. dry white wine
3/4 c. white rice
s & p to taste
1/4 c. finely chopped fresh parsley for garnish
Heat oil in lg pot. Add onions, garlic, & red peppers. Saute, stirring frequently, over med heat til wilted & soft, about 20 mins. Stir in stock, wine, & rice. Raise heat & bring to a boil. Cover & let simmer for about 30 mins. Add s&p, sprinkle w/parsley & serve. Serves 6-8

Spoon Bread
Stir 2 c. milk into 1 c. cornmal; cook til the consistency of mush. Remove from heat; add 1 c. milk, 2 T. butter, & 1 tsp. each baking powder & salt. Stir a moderate amount into 3 beaten egg yolks; return to mixture. Fold in 3 stiffly beaten egg whites. Bake in greased 2 qt. casserole at 325 for 55 mins. Serves 6