Title: Sunflower Seed Soup From Loren Martin
Categories: Soups, Ethnic, Cyberealm
Yield: 6 Servings

2 c Shelled sunflower seeds
3 Scallions with tops, sliced
6 c Water
2 Pkg chicken broth, 5.4 g ea
1 ts Salt

Place all ingredients in a large saucepan and simmer, stirring
occasionally, for 45 minutes. Serve hot.

From: The Art of American Indian Cooking by Yeffe Kimball and Jean
Anderson, Avon Books, New York, NY, 1965.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini