Pickled Beets ~ Diane Provost ~

2 lbs. cooked beets, cut up

2 cups sugar or Splenda equivalent

2 cups water

2 cups white vinegar

1 tsp. allspice

1 Tbsp. cinnamon

1 tsp. ground gloves

1 thinly sliced lemon

Pour over cut beets & simmer 15 min.

Pack & seal.

Blossom’s Broccoli Soup ~ Jeanne

Ingredients:
1 head broccoli               2 chopped onions
4 cups low salt chicken broth or
2 T chicken broth granules ( low salt is best) and 4 cups water
½ cup no fat half ‘n half cream( buy in States) or            1 can Carnation (skim or 2%)

Instructions:

Cut small flowers off broccoli and set aside.  Chop rest of broccoli and onion and boil in broth till very tender.

Place milk in blender and add cooked broccoli, leaving broth in pot.  Puree well.  Add reserved broccoli florets to broth in pot.

Cook till just tender.  Add contents of blender, stir, add some pepper and enjoy.

Note:  for weight watchers whole recipe has about 6 Points-only count milk.  It is delicious and filling.