Soups, Salads and Sandwiches
Salads
Rotini Salad
Ingredients:
2 cups rotini noodles
1 chopped onion
Salt, pepper & paprika
½ cup bell pepper (chopped)
1/4 cup chopped cuccumber
1/4 cup chopped celery (optional)
1 chopped tomato (optional)
1/2 cup ham cubed (optional)
1 apple cubed
1/2 cup cheese cubed (cheddar or mozzarella
Dressing
1/4 cup vinegar
1/3 cup ketchup
1/3 cup vegetable oil
2/3 cup sugar
Directions:
Cook noodles; drain, rinse and cool. Add onion, salt, pepper, paprika, and remaining salad ingredients. (I never have all the vegetables at my fingertips so I just use whatever I have on hand. Most times I omit the ham)
Mix ingredients for dressing in separate bowl and pour over salad, tossing to coat. Chill until ready to serve
Spinach Salad
Ingredients:
1 pk fresh spinach
2 tbsp sliced almonds
1 can water chestnut (sliced)
½ cup red onion (sliced)
1 can orange sections (drained)
1 cup sliced mushrooms
Dressing:
2 tbsp orange concentrate
1 tbsp honey
1 tsp garlic
3 tbsp olive oil
3 tbsp red wine vinegar
Directions:
In large salad bowl, layer salad ingredients starting with spinach first. Combine ingredients for dressing and heat through. The dressing can be served warm
Sandwiches
Chicken Salad Filling
Ingredients
1 1/2 cups cooked chicken (chopped)
1/2 cup mayo or salad dressing
1 medium stalk celery (chopped)
1 small onion (chopped
1/4 tsp each of salt and pepper
Directions:
Mix all ingredients. Makes enough for 4 sandwiches
Beef Salad Filling: Subsitute 1 1/2 cups chopped beef for the chicken 0.and add 2 tbsp sweet pickle relish.
Egg Salad Filling: Subsitute 6 hard boiled, chopped, eggs for the chicken 0.and add 2 tbsp sweet pickle relish.
Tuna Salad Filling Subsitute 1 small can tuna (drained) for the chicken; add 2 tbsp sweet relish and 1 tsp lemon juice.
Club Sandwich
Ingredients:
3 slices white bread (toasted)
Mayonnaise or salad dressing
Lettuce Leaf
tomato slices (to cover 1 layer)
2 slices crispy bacon
1 cheese slice
1 slice ham (boiled or fried)
1 fried egg
Directions:
Spread toast with mayo. on first slice of toast, layer lettuce, tomato slices, and bacon. Place second slice toast on top and layer egg, cheese and ham. Top with 3rd slice of toast. Secure with wooden picks and cut in triangles.
Sloppy Joes
Ingredients:
1 lb ground beef
1 medium onion (chopped)
1/3 cup celery (chopped)
1/3 cup pepper (chopped)
1/3 cup catsup
1/4 cup water
1 tbsp Worcestershire Sauce
1 tsp salt
1/8 tsp red pepper sauce
6 hamburger buns split and toasted
Directions
Cook and stir ground beef and onion until beef is brown, drain. Stir in remaining ingredients except buns. Cover and cook over low heat until vegetables are tender (10 to 15 minutes). Spread beef mixture over buns. Serve hot with mashed potatoes.
Tip: You can also use packet of Sloppy Joe Spices. Follow directions as provided on packet.
Soups
Fish Chowder
Ingredients:
4 slices bacon (crispy)
1 chopped onion
5 med potatoes (cubed)
3 tbsp green pepper
2 celery stocks (chopped)
1 pt light (coffee) cream
1 tsp salt & red pepper
1/4 tsp garlic
2 cups chicken stock
1 tsp Worcestershire sauce
1-2 dashes tobasco sauce
2 14 oz cans baby clams
1½ lbs cod (cubed)
1 cup water
Directions:
Cook bacon until crisp; add vegetables, chicken stock and spices. Cover and simmer until vegetables are tender. Mash mixture; heat clams (including juice) separately and add to vegetable mixture. Simmer cod in 1 cup water for 4 minutes; add to vegetable mixture. Add cream
French Onion Soup
Ingredients:
3 medium onions (sliced)
4 tbsp beef soup base
1/4 cup margarine
4 cups water
1 tbsp Worcestershire sauce
toasted bread slices (1 per bowl)
mozzarella cheese
Directions:
Cook onions in margarine until tender; add remaining ingredients and simmer for 20 minutes.
Pour into French Onion Soup bowls; top with toasted bread and grated mozzarella cheese. Place under broiler until cheese is melted and crusty.
Taco Chicken Soup
Ingredients
1 can kidney beans, drained
1 can black beans, drained
1 can baked beans
1 can stew tomatoes
1 package taco seasoning
1 can corn
2 chicken breasts
Directions
Cook chicken breast and cut in small pieces. Add remaining ingredients. Heat thoroughly. So simple. So easy!
Cream of Broccoli Soup
Ingredients:
1 medium onion (sliced)
2 cloves garlic (minced)
1 celery stalk
1 tbsp vegetable oil
3 cups chicken broth
2 cups broccoli florets and stems
1/2 cup potato or cauliflower
1 tsp salt
1/4 tsp black pepper
1/8 to 1/4 tsp cayenne pepper
Directions:
Sautee garlic, broccoli, celery and onion in oil for a few minutes. If using potato, cut in very small pieces. Add vegetables and spices to the chicken broth. Bring to a boil and simmer about 5 to 8 minutes (until veggies are tender). Use an emmersion blender to cream the soup.
TIP: When serving, add a tablespoon of shredded cheese to each bowl and top with croutons.
My sister, JuanitaRose, served Cream of Broccoli Soup with supper one night. I loved it, as did everyone. It was absolutely delicious and there was no need to add cream. By the time I asked her for the recipe several weeks later, she had forgotten the specifics so I adapted what she gave me to come up with this one. She had emphasized that she used only salt, pepper and garlic for seasoning. I threw in some cayenne pepper to spice it up a bit.
She had used a head of fresh broccoli in her recipe but I didn’t have any on hand when I experimented so I used frozen florets and stems and some frozen cauliflower.
Hamburger Soup
Ingredients:
1 – 1 1/5 lb ground beef
1 (16oz) can diced tomatoes
2 medium onions chopped
2 medium carrots, sliced
1 cup turnip (diced)
1/4 cup rice or barley
1/2 cup ketchup
2 to 3 tbsp beef boulllin
pepper (to taste)
1 tsp salt
1 tbsp brown sugar
3 cups water
Directions:
Brown beef and onions; drain grease. In a medium size saucepan, add water, meat, onions, vegetables and remaining ingredients. Bring to a boil and then simmer until the rice is cooked and vegetables tender.
Curry Carrot Soup
Ingredients:
1 small onion finely chopped
2 cups carrots peeled and coarsely chopped
4 to 6 tablespoon butter
3 cup chicken stock
1 1/2 cup heavy cream or milk
2 teaspoons curry powder
salt and pepper to taste
Directions:
Melt butter in large saucepan. Saute onions 5 minutes until translucent; add carrots and cook for 5 minutes; add stock and cook another 20 minutes or until carrots are tender. Puree in the blender or if you want a very velvety texture. Whisk in milk or chream and add seasonings.
Garnish with a dolop of cream and chopped parsley.
