Just the dish for a hot summer day.

3 stalks of celery
2 large cucumbers
1 small onion (I would put in less….)
1 1/2 avacados
1 1/2 lemons juiced
1/2 seasalt
large handfull of mint  (spear, pepper and apple)
garnish with parsley, mint and dulse (I actually haven’t done this)

Blend all together and our over chopped veggies or eat alone.
The mint and onion can be overpowering if you use it straight up as a soup.

Apologies to my brother who has always detested this recipe…
I just couldn’t let Easter go by without one more meander down memory lane.

CREAMED EGGS (the orginal Unitarian recipe from Margaret Grayden)

9 quartered hard boiled eggs
3/4 lb sliced mushrooms
1/2 lb butter
1/2 C flour
3 C milk
1 C cream
1/8 C sherry or cognac
2 T chopped chives

Saute the mushrooms in 1/4 lb. or butter. Make a cream sauce using the remaining butter and the four, milk, cream and chives. Remove from the stove and ad the sherry, eggs and mushrooms. This is usually served over rice. Will serve 12 people.

UNITARIAN FRUIT CUP

2 10 oz. pkg. frozen strawberries (I use fresh.)
2 or 3 bananas
2 small cans (or 1 big can) of mandarin oranges drained (if using fresh strawberries a bit of the juice added to the fruit salad is tasty.)