I'm actually going to "The Little House on the Prairie cookbook with this one. I was threshing hay the other day (ok, actually I was mowing the lawn, but close enough), and thought I'd try it - the ginger and the vinegar give it a nice tang. If the vinegar is a bit much, you can add less vinegar or mix it with ginger ale.
This is a sauce I found as part of a tempura recipe. I don't really care for breaded fish, so I just made the sauce and tried it with fish. Very tangy and flavorful. I also tried it with chicken - I haven't tried it with beef or pork, but if anyone does, let us know what you think!
I got this recipe from a friend I used to work with - I first made it to bring to a Christmas party at a friend's house, and everyone was amazed when they found out it wasn't Bailey's. If you can't find pasteurized eggs, the appropriate amount of Egg Beaters makes a great substitute.
www.TopSecretRecipes.com I know that there are already several Orange Julius recipes posted, but none of them sound quite like this one that I found on the web. With egg substitute, you don't need to worry about raw egg. I've found that crushing the ice before blending gives it a smoother texture (either that, or I just need a stronger blender) - I use a Hawaiian ice shaver on the ice.
Very simple, very quick - good comfort soup when it's cold out. Try this with stock instead of broth - it makes a noticable difference. I can find premade stock pretty easily now, and like it much better. The recipe (originally from chopstix.net) suggested 2 eggs - I though it was too much egg and not enough soup.