Moo's Piquant Lemon Potatoes

Get everyone to love vegetables. This recipe is guaranteed to do it. Palate pleasing vegetables every time.

2 pounds red potatoes
1/2 cup butter
1/2 cup sugar
1 T lemon juice
1 1/2 T fresh basil, finely chopped
Grated rind of 1 lemon

Peel potatoes and slice thickly. Parboil potatoes in lightly salted water for 5-10 minutes. Potatoes should still be slightly uncooked and firm. Drain. While potatoes are cooking, combine butter, sugar, lemon juice and basil. Heat slowly, stirring until butter is melted and resulting in a a bubbly syrup. Add drained potatoes to syrup and cook over low heat for 10-15 minutes, until potatoes are richly glazed. Spoon syrup over potatoes often during the cooking period. Serve with a sprinkle of lemon rind. This recipe works equally well with green beans, peas, asparagus, beets or broccoli.

Dovell's Favorite Pink Velvet Soup

What a delightful cold soup for summer. Moo's beet borsch has always been my favorite; this one was my father's. It's fresh, it tastes good, it's like a delicious alternative to beet borsch. Yes, it's a palate pleaser.

1 onion, thinly sliced
1 8 oz. can diced beets
¼ cup catsup
1 T concentrated beef stock (such as Bovril) Vegetarians can easily substitute vegetable stock
1 cup sour cream
1 3 oz. package cream cheese

Mix ingredients in processor or blender. Blend thoroughly and chill. Serve in chilled bowls. Garnish with coriander or parsley, your choice.