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Sunflower Seed Soup From Loren Martin Recipe
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2 c Shelled sunflower seeds 3 ea Scallions with tops, sliced 6 c Water 2 ea Pkg chicken broth, 5.4 g ea 1 t 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.
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