Rb-soups And Salads

Mandarin Salad

Karen

2 quarts salad greens (variety good) 2 or 3 stalks of celery 1 (8oz) can mandarin oranges, drained

2 or 3 green onions diagonally cut 1 cup grapes (opt.) ½ cup chopped pecans

Clean and dry greens thoroughly. Add remaining ingredients. Toss to mix well. Just before serving, toss with dressing, using enough to moisten slightly.

Cucumber salad

Karen

3 or 4 cucumbers, sliced 5 or 6 Cherry tomatoes (optional) 3 Tbsp. Chives or green onions 1 ¼ tsp. Salt 1/8 tsp. Pepper

Perfect Pair: Butter Chicken

1 cup sour cream 3 Tbsp. Vinegar ½ tsp. Dill weed ½ tsp. Sugar

Mix ingredients and chill ½ an hour before serving.

Swiss Cashew Tossed Salad

Mom

1 medium bunch romaine, torn 1 cup salted cashew halves

2 tsp prepared mustard

4 ounces Swiss Cheese julienned

dash salt

Dressing: 1/3 cup white vinegar

1 tsp grated onion 1 cup vegetable oil 1 tsp poppy seeds

3/4 cup sugar In a blender, combine the vinegar, sugar, mustard, onion and salt; Cover and process until well blended. While processing, gradually add oil in A steady stream. Stir in poppy seeds. In a salad bowl, combine the greens, cashews and cheese. Serve with dressing. Yield 8-10 servings

Broccoli Salad

Wendy

1 head chopped broccoli 2 cups red grapes- halved 1 cup raisins 1 small pack of slivered toasted almonds or sunflower seeds ½ lb. Bacon, cooked and crumbled

1 cup mayonnaise ½ cup sugar 1 tbsp. Rice vinegar or red wine vinegar one small red onion finely chopped green onions to taste

Mix mayonaise, sugar, and vinegar together and blend, then add all other ingredients.

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Pasta Salad

Karen overnight prep.

½ cup Italian dressing 2 cups cherry tomato halves 1 cup sliced cucumber 1 cup sliced mushrooms ¼ lb. Salami or pepperoni, cut into strips

¾ cup sour cream ¼ cup grated parmesan or romano cheese ¼ cup sliced green pepper 2 cups wide egg noodles (or 4 cups if more salad needed)

Pour dressing over tomatoes, cucumbers, mushrooms, and pepperoni and marinate overnight. Combine sour cream, cheese and onions; Pour over noodles. May combine or leave separately (putting noodles on plate, then marinade over top)

Frog Eye Salad

Suzanne Clegg (Matt’s cousin)

1 cup sugar 2 Tbsp. Flour ½ tsp. Salt 1 ¾ cups pineapple juice 2 eggs, beaten 1 Tbsp. Lemon juice 3 quarts of water 1 (16oz) package of acini de pepe (small round pasta)

overnight prep, makes lots!

3 (11oz) cans mandarin oranges, drained 2 (20oz) cans pineapple chunks, drained 1 (20oz) can crushed pineapple, drained Fresh strawberries (opt.) 1 (9oz) carton Cool whip

Combine sugar, flour, and salt in a pan. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring, until thickened. Add lemon juice. Cool mixture to room temp. Bring water and oil to a boil. Add acini de pepe. Cook at rolling boil until the pasta is done. Drain pasta, rinse with water, drain and cool to room temp. Combine egg mixture and acini de pepe. Mix lightly but well. Refrigerate overnight in airtight container. Add remaining ingredients. Mix again. Chill. Makes 25 servings.

Summer Corn Salad 1 package frozen shoepeg or white corn, cooked 1 package frozen peas, cooked 1 red pepper, chopped 1 green pepper, chopped 1 (6oz) can olives

Wendy and Mom

1 red onion chopped 1 Tbsp. cilantro, minced 4 Tbsp. oil 2 Tbsp. vinegar ½ tsp. Cumin Sugar, salt, and pepper to taste

Toss to mix.

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Greek Penne Pasta Salad 12 oz. penne pasta 5 tsp. Olive oil 4 Tbsp. Pine nuts toasted slightly 5 cloves of garlic 10oz. Package frozen packed spinach, thawed and well drained

Karen

8 oz. Chopped plum tomatoes (about 4 large) ½ cup tofu, cut into small squares and drained 4 oz. Feta cheese, cut into small squares ½ tsp. Salt 1/8 tsp ground black pepper

Cook pasta according to directions; drain and set aside. Spray an unheated large skillet with non-stick spray. Add 3 tsp. Of the oil. Heat over medium. Add pine nuts and garlic. Soak and stir about 5 minutes. Stir in spinach and tomatoes. Cook three minutes until heated through. Meanwhile, mix feta and tofu together. Put half pasta in serving bowl, drizzle with 1 tsp. Of oil and toss. Add remainder of pasta and 1 tsp. Oil and toss again to cover. Add to pasta-spinach mix and toss. Add cheese, tofu mix, salt and pepper. Toss and serve. 5-6 servings.

Curried Couscous 1 ½ cup couscous 1 Tbsp. unsalted butter 1 ½ cups boiling water ¼ cup plain yogurt ¼ cup olive oil 1 tsp. white wine vinegar 1 tsp. curry powder 1 tsp. ground turmeric 1 ½ tsp. salt

Wendy

1 tsp. pepper ½ cup grated carrots ½ cup minced fresh flat leaf parsley ½ cup dried cranberries ¼ cup blanched sliced almonds 2 green onions, thinly sliced (white and green parts) ¼ cup small-diced red onions

Place couscous in medium bowl. Melt butter in boiling water and pour over couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork. Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt and pepper. Pour over fluffed couscous and mix well with a fork. Add carrots, parsley, cranberries, almonds, scallions, and red onions; mix well and taste for seasoning. Serve at room temperature.

Carrots vichy

Karen

2 c. thinly sliced carrots 2 Tbsp. butter ¼ tsp. salt

½ c. boiling water 1 Tbsp. sugar Chopped parsley

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Place all ingredients but parsley in sauce pan. Cover the pan. To form glaze with butter and sugar, simmer carrots until the water is absorbed. Add chopped parsley and serve. Serves four

Bookclub chicken salad 6-8 Chicken breasts cut or shredded bites 8 oz. slivered almonds 4 Tbsp. sugar 2 bags European blend salad mix 1 head iceberg lettuce 1 lb. Bacon, cooked, crumbled 1 cup craisins

Wendy

1 cup shredded mozzarella Dressing : ½ red medium red onion 2 cups sugar 4 tsp. dry mustard 1 tsp. salt 1 cup red wine vinegar 2 cups vegetable oil

Cook chicken breasts for 35 minutes at 350. Cool and cut into small pieces. In a small skillet, sprinkle sugar over almonds and cook over medium heat until almonds are coated and sugar has dissolved. For dressing, finely chop red onion in food processor. Add sugar, dry mustard, salt and vinegar and blend until frothy. Slowly add oil. Toss chicken, lettuce, bacon, craisins, and cheese together in large salad bowl. Add dressing and toss to coat. Sprinkle sugared almonds on top and serve.

Winter tomato Soup Grandma Worthington 1 (16oz) can whole tomatoes ½ cup chopped onion ½ cup chopped celery (with leaves) 4 Tbsp. butter ½ tsp. dried basil ½ tsp. dried oregano 2 Tbsp. tomato paste

1 Tbsp. brown sugar 3 Tbsp. flour 2 cups beef broth 1 tsp. salt 1 cup milk pepper to taste

In a saucepan over medium heat, combine tomatoes, onions, celery, two Tbsp. butter, basil, oregano, tomato paste, and sugar. Simmer uncovered until celery is tender. Puree in blender 2 cups at a time. Over low heat, melt remaining 2 Tbsp. butter in a large pot. Stir in flour, and beat rapidly with a whisk. Add broth and stir until smooth. Continue heating until broth thickens. Stir in milk; add the tomato puree and pepper to taste. Heat through and serve in hot bowls or mugs.

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Michelle’s award winning Baked Potato soup Michelle W. 6-8 slices of bacon 1 small yellow onion, diced 1/3 cup flour 6 cups hot chicken broth (really large can) 4 cups diced, peeled baked potatoes ( 6 medium)

2 cups cream 2 Tbsp. dried parsley 1 tsp. garlic powder 1 ½ tsp. dried basil 1 ½ tsp. salt 1 tsp. pepper 1 cup grated cheddar cheese

Bake potatoes day before and cool completely in the fridge. Peel potatoes and dice into chunks. Cook onions in one Tbsp. of butter about 3 minutes. Add flour and one more Tbsp. of butter and cook for another 3-5 minutes or until golden. Add chicken broth gradually, mixture should begin to thicken. Reduce heat to simmer. Add everything, except cheese, and simmer for 10 minutes. Add cheese and serve. Yield 5

Tortilla Soup

Linda Wardle (Matt’s aunt)

1 can diced tomatoes with chiles 1 can Texas style beans 1 large can family style chicken and rice soup

1 cup cooked and cubed chicken or one can cooked chicken 2 cups cheddar cheese Sour Cream and Tortilla chips

Mix the ingredients together and heat to boiling. Reduce the heat and add 1 cup of cheddar cheese. Heat throughout until cheese melts. Garnish with sour cream, shredded cheese, and broken tortilla chips.

Flank steak spinach salad 4 – 1 lb. beef flank steaks 1 - 16 oz bottle Italian dressing divided 1 ¼ cups uncooked wild rice 2 – 6oz pkg. Baby spinach

Mom ½ lb. fresh mushrooms, sliced 1 large red onion, thinly sliced 1 pint grape tomatoes, halved 1 – 2 ½ oz pkg. Almonds, toasted

Place steaks in a gallon size ziplock bag; add ¾ cup salad dressing. Seal bag and turn to coat. Chill overnight. Prepare rice according to directions. Combine rice with ½ cup salad dressing. Cover and chill overnight as well. Drain and discard marinade from steaks. Grill steaks, uncovered, over medium heat for 6-8 minutes on each side. Let stand for 10 minutes. Thinly slice against the grain. To serve, arrange spinach on large platter. Top with rice, mushrooms, onion, tomatoes and steak. Sprinkle with almonds. Drizzle with remaining salad dressing.

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Green Beans with garlic, lemon and cilantro 1 ½ lbs. Fresh green beans 2 Tbsp. butter 2 Tbsp. olive oil

2 large cloves garlic, minced ¼ cup chopped fresh cilantro 1 Tbsp. grated lemon peel

Cook beans in a large pot of boiling salted water about 4 minutes. Drain; place beans in a bowl of ice water to cool. Drain well. Melt butter and oil in skillet over med-high heat. Add garlic lemon peel, and cilantro. Stir for 30 sec. Add beans; sauté until heated through, season with salt and pepper.

Garlic Green Beans

Mom

1 pound fresh or frozen green beans 1/2 cup sliced fresh mushrooms 6 TBS butter or margarine

2-3 tsp onion powder 1 to 1 1/2 tsp garlic powder salt and pepper to taste

Put beans in salted boiling water and cook 4 minutes or until tender crisp. Meanwhile, in a skillet, saute mushrooms in butter until tender. Add onion powder and garlic powder. Drain beans and add to skillet and toss. Season with salt and pepper. 4-6 servings

Split Pea Soup

Mom 1 pound (2 ¼ cups) green split peas (one bag) meaty ham bone (1 ½ lbs), or large ham chunks (don't chop into bite-size pieces yet.) 1 ½ cups sliced carrots

¼ teaspoon dried marjoram, crushed 1 cup diced celery 1 cup diced carrots Salt and Pepper

Cover peas with 2 quarts cold water and simmer gently 2 minutes; remove from heat; cover and let stand 1 hour. Add ham, onion, 1 tsp salt, ½ tsp pepper and marjoram. Bring to boil; cover, reduce heat, and simmer (don't boil) 1 ½ hours. Stir occasionally. Remove ham. Put the soup liquid in blender a little at a time and blend. Return to pot. Dice ham and add to soup. Add vegetables. Cook slowly, uncovered, 30 to 40 minutes. Serves 6 to 8.

PUMPKIN Curry SOUP 4 T butter 1 1/2 onion, chopped 2 cloves garlic, pressed 2 C pumpkin (1 large can) 4 C chicken stock (I use 4 C water plus 4 bullion cubes) 1 bay leaf 2 t. curry powder

¼ t. cardamom ¼ t. nutmeg 1 t. salt ½ t. pepper 2 C cream 4-5 chicken breasts baked with 1 smashed bullion cube, garlic powder,

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and pepper sprinkled over, then shredded Melt butter, saute onions and garlic for about 8 minutes. Add everything but the chicken and the cream. Reduce heat and simmer for 30 minutes. Add chicken and cream, warm, but don’t boil.

Chicken Queso Soup Michelle 3-4 C. cooked chicken, shredded (I did 5 smaller breast portions, probably the equivalent of 3 big ones in the crock-pot with 3 C. of chicken broth (3 C. water + 3 t. bullion) -- for about 4 hours and it shredded right up) After shredding the chicken, add it back to the broth (which should now be 4+ cups of broth with the extra juices from the chicken. So if you do your chicken a different way you need about 4 1/2 C. of chicken broth). Then add: 16 oz. can Mexican corn (rinsed) 16 oz. can black beans (rinsed) 4 oz. can diced green chilies (with juices) 10.75 oz. can Campbell's Cream of Potato Soup (I want to try leaving this out and see if I still like it. It would save on money and be healthier without it and I think it would still be good. If someone tries it without, let me know, although you wouldn't have anything to compare it to. . .) 1/3 C. snipped fresh cilantro (plus more for the very end) 1 envelope Taco Seasoning Let that simmer for a while. I did it for a few more hours in the crock pot. About an hour before serving, remove 1-2 C. of the broth into a pan and add 1 1/2 C. water, plus 1 C. of sour cream (I used low-fat and it was still good) and a 14-16 oz. jar of queso. I used Pace Mexican 4 Cheese - because it looked the most real (not bright orange) and it was the cheapest. Blend that all together and then add it back to the rest of the soup. Sprinkle with additional fresh cilantro before serving. You can garnish with fresh avocado. I didn't, but I think it would be very yummy. I also thought fresh chopped tomato would be a nice touch, but didn't do that either. It tastes great with tortilla chips for dipping, but is also amazing (and much healthier) without.

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