Lasopy (Vegetable Soup)

Yield: 8 servings
This is truly a great soup; loaded with vitamins and minerals and low in calories. Any combination of fresh vegetables and meat bones may be used, but do not add pulses (dried beans, peas, and lentils). Nor is potato, rice, or any other starchy vegetable in the Lasopy, which is a true vegetable puree simply flavored with meat bones.

In a 4-quart pot:
Simmer: 3 Ibs. VEAL BONES
2 qts. WATER
2 Tbs. SALT, for 1 hour with cover on.
Add: 3 CARROTS, peeled and cut in three pieces
1 small TURNIP, peeled and cut in chunks
6 to 8 SCALLIONS, cut in large pieces
1 cup FRESH or FROZEN STRING BEANS
1 cup TOMATOES, cut in quarters
1/2 tsp. BLACK PEPPER.
Simmer for about 1 hour or until vegetables are tender.

Remove the veal bones.
Put the vegetables through a sieve or vegetable mill to make a puree.
Serve thick and hot from a soup tureen into soup bowls with or without crackers.

Varenga (Roasted Shredded Beef)

Yield: 8 portions
In a 4-quart saucepan:

Combine: 4 Ibs. BONELESS CHUCK, cut in 1-inch pieces.
1 quart WATER
2 Tbs. SALT
2 cloves GARLIC, minced finely
1 cup ONION, sliced.
Cover and bring to a boil; simmer gently for 2 hours or until meat can be shredded with a fork.
Add water if necessary to keep meat at simmering point.
Shred the meat by cutting it into thin strips. Meat should come apart easily.
Transfer the shredded meat and sauce to a greased 9 x 12-inch baking pan (oven-proof).
Roast at 400' for 30 minutes until it is nicely browned across the top.
Garnish with 3 or 4 PARSLEY SPRIGS and bring to the table on a trivet.
Serve with white rice.

Vary Amin Anana (Rice & Vegetables)

Yield: 8 portions

In a 4-quart saucepan:
Saute: 1/2 Ib. BONELESS CHUCK cut in 1/2-inch cubes in
2 Tbs. OIL until meat is brown on all sides.
Add 1 TOMATO cut in 1/2-inch chunks.
Cook with the beef for 10 minutes.
Add: 1 bunch SCALLIONS, cut in 1-inch pieces.
1/2 Ib. MUSTARD GREENS, cut in small pieces
1/2 Ib. SPINACH, cut in small pieces
1 bunch WATERCRESS, cut in small pieces.
Saute stirring occasionally with cover on until vegetables soften.
Add: 2 cups WATER (or enough to cover vegetables) and
1 cup RICE
1 Tbs. SALT
1/2 tsp. PEPPER.
Cover tightly and simmer slowly until rice is thoroughly cooked and all the liquid is absorbed.
Correct the Seasoning to your taste.
Serve with hot pepper Sakay as a relish to accompany Lasopy.

Sakay (Hot red pepper)

Yield: about 1 cup
In a 1-pint bowl:

Combine: 1/2 cup CRUSHED RED PEPPER
1 Tbs. GROUND GINGER
2 cloves GARLIC, crushed.
Add 4 Tbs. OIL or enough to make a mush.

Place 1 to 2 Tbs. Sakay in tiny butter dishes or pass in a bowl.

LASARY VOATABIA (Tomato and Scallion Salad)

Yield: 8 small salads
In a 1-quart bowl:
Combine: 1 cup SCALLIONS, finely diced
2 cups TOMATOES, finely diced
2 Tbs. WATER
1 tsp. SALT
few drops TABASCO SAUCE.
Stir lightly and chill.

Serve approximately 1/3 cup per portion in small sauce dishes.

Salady Voankazo (Fruit Compote with Lichee Nuts)

Yield: 1 quart fruit mixture (8 servings)
Vanilla gives an unfamiliar bouquet and unusual flavor to fresh fruits.
In a 2-quart glass or china bowl:
Combine: 1 cup FRESH PINEAPPLE, cut in 1-inch dice
1 cup CANTALOUPE, cut in 1/2-inch dice
1 cup ORANGES, peeled and very thinly sliced
1/2 cup STRAWBERRIES, sliced.
Mix the fruits so that they are well blended.

Pour 1/2 cup CANNED LICHEE NUTS across top of fruit.

In a 1-pint saucepan:
Combine: 1/2 cup SUGAR
1/2 cup WATER
1/4 tsp. SALT
2 Tbs. LEMON JUICE.
Bring to a boil and boil hard for 1 minute.
Add 2 Tbs. PURE VANILLA EXTRACT to the syrup.
Pour the piping hot syrup over the fruit.
Chill in refrigerator for 1 hour.

Fill a small cruet or sprinkler bottle with PURE VANILLA EXTRACT.
Bring the Salady to the table in the bowl along with the cruet of vanilla.
Fill individual compote dishes with the fruit.
Sprinkle a few drops VANILLA over the fruit as it is being served.