Continuing with meatfree and/or simple things:

Ergk. I'll take simple, thanks very much.

Since Kurt made a recipe request I'm giving equal time to vegetarian
fare this week.

The ergk was mostly for effect. I have no intrinsic
horror of vegetables or even vegetarian food. I just
love things that taste good and hate things that taste
bad. That lets out a majority of vegetable dishes, but
remember that there's no such thing as purity. I once
read a story about the devil doing someone a good turn,
the punch line at the end being (paraphrase) "Your
brother?" "Oh, he has his own place up the road."

Title: Rodbetor Med Notdressing
Yield: 4 Servings
12 md Beets

That's a lot of beets.

---------- Recipe via Meal-Master (tm) v8.01

Title: BEET SOUP WITH DILL AND YOGURT
Categories: Soups/stews, Vegetables
Yield: 6 servings

1 tb Oil - low-sodium chicken
broth
1 md Onion; sliced 1 ts Salt
1 lb Beets 3/4 c Plain yogurt
- peeled and coarsely diced, 3 tb Chopped fresh dill
1 qt Chicken stock; or canned

HEAT OIL IN PAN over low heat. Add onions and cook, stirring, about 12
minutes. Add beets and cook, covered, about 35 minutes, stirring
occasionally, until beets are falling apart. Add stock and salt. Cover
and
bring to boil. Reduce heat and simmer 15 minutes. Strain and reserve
liquid. Transfer beets to blender or food processor and puree until
smooth.
Return puree to pan and add reserved liquid. Pour hot soup into tureen
and
ladle soup into bowls in front of guests. Decorate each soup bowl with 2
tablespoons yogurt and sprinkle yogurt with chopped dill.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)