1 cup milk
1 teaspoon salt
4 cups water
1 teaspoon lemon juice
1 tablespoon dried onion flakes
salt to taste
broth to taste
3 tablespoons butter or margarine
1 egg
3 tomatoes, chopped
2 teaspoons fish sauce
salt and pepper to taste
1 teaspoon dried thyme
1 teaspoon seasoning salt
4 teaspoons salt
2 tablespoons raisins
3 tablespoons applesauce
2 teaspoons ground white pepper
2 tablespoons water
2 tablespoons chicken broth
1 tablespoon lemon juice
2 cups water
In a large pot over medium heat bring milk and salt to a boil. Add lemon and onions, and cook for 5 minutes, or until tender. Stir in water and lemon juice. Stir in onion and salt; boil until all liquid is absorbed. Add broth and cook to just slightly warm, then reduce heat and simmer 1 hour. Stir in onions and tomatoes.
Meanwhile, let rest in refrigerator 2 1/2 hours, or overnight. Drain, and return tomatoes to bowl. Puree 1 cup pureed tomatoes with the 2 teaspoons fish sauce, and heat through. Season with salt and pepper and add raisins and applesauce. Stir in 4 teaspoons pepper, and 2 tablespoons water.