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COLORING FOR SOUPS AND SAUCES To color brown, use browned flour or a little burnt sugar or a few drops of commercial vegetable flavoring. Spinach leaves give a fine green color. Pound the uncooked leaves and add to soup five minutes before serving. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |