Soups and salads

  CARROT SALAD

 

2 lbs. carrots, sliced into rounds

1/2 c. sugar

1 medium onion, sliced

1 green pepper, sliced

1 can tomato soup

1/2 c. cider vinegar

1/2 c. olive oil

1 tsp. yellow mustard

1 tsp. Worcestershire sauce

Cook carrots until crisp-tender. Drain. Add onion and green pepper slices. Combine remaining ingredients in medium pot, bring to a boil and stir until sugar is dissolved. Pour over carrots. Refrigerate overnight.

 

CREAM OF WILD RICE SOUP   

 

1 1/2 c. salted water

2 pints half-and-half

1/2 c. raw wild rice

2 cans potato soup

9 slices bacon, cut in small pieces

2 c. grated American cheese

1 medium onion, chopped

Cook wild rice in water for 30 minutes. Sauté bacon and onion until onion is transparent. Drain and mix with potato soup and rice. Add half-and-half and cheese. Simmer on low heat until cheese melts, or place in slow cooker on low for one – two hours.

 

PEAS & PEANUTS SALAD  

 

1 (10 oz.) pkg. frozen peas

1/2 c. celery, chopped

1 c. Spanish peanuts

1/2 c. dairy sour cream

1/4 c. cooked and crumbled  bacon

1/2 tsp. salt

2 Tbsp. salad dressing

1/2 c. chopped onion

Thaw peas. Mix all ingredients well. Chill.

 

 HAM & BEAN SOUP

1 lb. white navy beans

1 lb. ham bone

2 onions, chopped

Salt and pepper

Soak beans overnight to soften. Drain water. Place ingredients in pot and add water to an inch above ingredients. Bring soup to a boil, then turn it down to simmer. Let simmer all day, until you’re ready to eat, stirring occasionally. Add water if needed.

 

CHICKEN SALAD   

 

1 (3-4 lb) chicken

Salt and pepper

1 small onion

1 c. diced fine celery

1/2 c. green onion with tops, diced

2 cans sliced water chestnuts

1 bay leaf

2 cans bamboo shoots

DRESSING:

1 1/2 c. salad dressing

3/4 Tbsp. soy sauce

1 1/2 Tbsp. lemon juice

Lettuce

Pineapple rings

Cut up chicken. Place in large kettle with onion, salt, pepper and bay leaf. Cover with water and cook until tender. Remove, cool and remove meat. Refrigerate overnight. Dice chicken. Add celery, green onion, chestnuts and shoots. Mix dressing ingredients. Add to chicken. Serve on lettuce leaf with pineapple rings.

 

LO-CAL VEGETABLE SOUP   

 

1 large onion

3-4 carrots

3-4 ribs celery

3 c. water

1 (46 oz.) can tomato juice

1/2 head cabbage

6 bouillon cubes

1 bay leaf

Salt and pepper

Chop all vegetables. Combine ingredients. Simmer for one hour. Remove bay leaf. About 30 calories per cup.

 

EGG NOODLE CHEESE BROCCOLI SOUP  

 

2 Tbsp. oil or margarine

3/4 c. chopped onion

2 (10 oz.) pkgs. frozen chopped broccoli

6. c. water (use less for a creamier soup)

6 chicken bouillon cubes

1/8 tsp. garlic powder

4 c. (8 oz.) dry egg noodles, not cooked

4-6 c. milk

1 lb. Velveeta cheese, diced

1 tsp. salt

Pepper to taste

Heat oil in pan. Saute onion three minutes. Add water and bouillon cubes. Heat to boiling, let cubes dissolve. Add noodles and salt; cook three minutes. Stir in broccoli and garlic; cook four minutes. Add milk, cheese and pepper, do not boil after adding milk. Cook until cheese melts, stirring constantly. Makes about four quarts.

 

MYSTERY SALAD

 

1 small pkg. lemon gelatin

1 small can pimiento

1 (No. 2) can crushed pineapple

1 c. diced celery

2  (8 oz) pkg. cream cheese

1/2 pint whipping cream

3/4 c. chopped nuts

Dissolve gelatin in heated juice of pineapple – add no extra water. Mash cheese and pimiento together and add to gelatin when cooled. Add celery, nuts and pineapple. Fold in whipped cream. Let set in refrigerator. Serves 12-14. (from my sister Norma)

 

(320) 573-2655  • e-mail: valerie@upstel.net

 

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