1 bunch green onions
1 tablespoon butter
1 teaspoon minced garlic
8 cups chicken broth
4 cups loosely packed spinach leaves, chopped
Ground nutmeg
Ground pepper

Slice the green onions thin, use most of the green part as well as the white. You should have a very healthy cup. Gently cook the onions in butter until they are soft. Add the garlic and cook for a minute or so. Don?t let it brown. Add the broth and bring to a simmer for a few minutes. Meanwhile, wash, stem and roughly chop the spinach. Stir the spinach into the broth and cook for 2-3 minutes. Grate some nutmeg and grind some pepper into the soup and serve. Makes 4 servings.

1 pound scallops
4 tablespoons olive oil
1/4 cup white wine
1 large carrot, julienned
2 shallots, diced
1 celery heart, sliced thin
Salt and pepper to taste
1 ripe avocado
Coriander

Cook shallots in white wine. Add scallops and salt and pepper. Cook two minutes. Sauté celery and carrots in butter. Mix scallops into pan with veggies. Add fresh coriander. Quarter an avocado. Place slices on a plate then place scallops over slices.

Dressing:
3/4 cup olive oil
1/4 cup red wine vinegar
3/4 teaspoon salt
1/4 teaspoon powdered mustard
1/4 teaspoon sugar
1 small garlic clove, crushed
1 teaspoon Worcestershire sauce

Combine all ingredients; mix well. Use over seafood, mixed vegetables and green salads. Makes 1 cup.

Shrimp salad: Pour 1/3 cup above salad dressing over 1 pound cooked shrimp; marinate for 15 minutes. In a large serving bowl place 1/2 pound torn spinach and 1 head bib lettuce leaves. Top with 1 peeled and sliced avocado, 1 tomato cut in wedges or slices and shrimp. Mix above dressing and pour salad. Toss gently. Makes about 4 servings.

2 cups shredded fresh beets or canned beets, chopped
1 cup chopped carrots
1 cup chopped onion
2-1/2 cups brown stock or 1 10-1/2 oz. can condensed beef broth, plus one soup can of water
1 cup coarsely chopped cabbage
1 tablespoon butter
1 tablespoon lemon juice
Cook beets, carrots and chopped onion, covered, in 2-2/3 cups boiling salted water for 20 minutes. Add beef stock, cabbage and butter; cook uncovered for 15 minutes. Stir in lemon juice. Serve hot or chilled. Excellent with a dollop of sour cream. Serves 6-8. From St. Mark's Church in Bethesda, Maryland.

1 medium onion, finely diced
1 shallot, finely diced
2 cloves garlic, finely minced
1 Jalapeno pepper, seeded and chopped
2 cups chicken stock
1 tablespoon flour
1/2 teaspoon basil
2 tablespoons olive oil
4 ears fresh corn
1 cup heavy cream or sour cream

Husk and wash the corn ears. Remove as much of the silk as you can. Dry the corn and rub with a little olive oil. Place in a pan in the oven and roast for 30 minutes. Remove from the oven and rub the ears of corn with a little salt and sugar. Put the corn back in the oven for another 10 minutes. Remove the corn from the oven and allow to cool. When cool enough to handle, cut the kernels off the cob with a sharp knife and save the corn in a dish and the cobs in a pile by themselves.

Place two cups of chicken stock in a pan. Put the corn cobs in the pan with the chicken stock and bring to boil. Simmer together for about one hour. The cobs have lot of flavor. Remove the cobs and discard. Keep stock warm. Heat a two or three quart pot over medium heat. Add one tablespoon olive oil. Add onion, shallot, garlic and jalapeno pepper to the pan and stir constantly for about 10 minutes. Reduce the heat if necessary to keep from burning. Add the hot stock, bring to simmer, and simmer for about 10 minutes. Place the contents of the pot and 2/3 of the corn in a food processor and process until most of the chunks are gone. Return to the pot and add the rest of the corn and the cream. Stir and taste. Add any salt or pepper needed at this time. This will be fairly thick, like a porridge. Serve with a dollop of sour cream on top and garnish with a slice of jalapeno and a sprinkle of chives.

1/4 teaspoon minced, peeled garlic
1/4 teaspoon salt
1/2 cup buttermilk
1/2 cup sour cream
1/4 teaspoon dried oregano leaves, crumbled
1/8 teaspoon ground black pepper

On a small board, mash garlic and salt to a smooth paste with the blade of a knife. In a small bowl or wide-mouthed 16-oz jar, whisk garlic paste and remaining ingredients until well blended. Refrigerate 1 hour or more while the flavors blend. Keeps at least one week. Dilute flavor, if desired, by adding 1-2 tablespoon each buttermilk and sour cream. Makes 1 cup.

8 oz. dry corkscrew macaroni (3 cups)
1/4 cup olive oil
3 tablespoons lemon juice
1 teaspoon dried oregano leaves, crushed
1/4 teaspoon pepper
1/8 teaspoon garlic powder or 1 clove of garlic, minced
1 cup quartered cherry tomatoes
1 jar (10 oz.) pepperoncini salad peppers, drained and sliced
2 cans (2-1/4 oz. each) sliced ripe olives, drained

Prepare macaroni according to package directions. Rinse and drain well. Meanwhile, in cup, stir together oil, lemon juice, oregano, pepper and garlic. In large bowl, combine macaroni, tomatoes, salad peppers, and lives. Add dressing; toss to coat. Cover; refrigerate until serving time, at least 30 minutes. Garnish with additional whole salad peppers, if desired. Makes 7 cups or 7 servings.

1 pkg. rontini or shells
1 large carrot, shredded
1 medium zucchini, cut into julienne strips
1-1/2 cups chopped or sliced fresh mushrooms
1 cup each broccoli flowerets and small cauliflowerets
1 16-oz can chick peas, drained
1 cup bottled Italian dressing

Prepare pasta according to package directions; drain. In large bowl combine pasta and remaining ingredients; mix well. Cover, chill thoroughly. Toss gently before serving. Refrigerate leftovers. Makes 6-8 servings.

4 strips bacon
2 cups water
1 cup diced potato
1 cup chopped carrot
1/2 cup diced onion
1-1/2 cups frozen corn, thawed
1-1/2 cups frozen peas, thawed
1 cup chopped celery
2 cups skim milk, divided
1/2 cup finely chopped fresh parsley
1 teaspoon oregano
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons Worcestershire sauce
1/4 cup cornstarch
1 qt. Maryland oysters, each cut into thirds

Cook bacon in a large saucepan over medium heat until half-cooked. Transfer to paper towels, crumble when cool. Wipe out saucepan and pour in the water. Add all the vegetables and bacon, cover and simmer until almost done. Add 1 cup milk, parsley, spices and Worcestershire sauce. Pour remaining cup of milk into a small bowl; gradually blend in cornstarch and mix well. Pour cornstarch mixture into the stew and stir until well blended. Add oysters, cover and simmer for 15 minutes or until oysters curl. Makes 6 servings.

From the Arlington Journal, January 26, 1983.