| Soups & Salads Submit Your Own |
8 slices of bacon 1 medium Bunch Broccoli ½ small red onion ½ cup finely chopped celery 1-cup mayonnaise ¼ cup sugar ½ cup raisins (or more) 3 tablespoons red wine vinegar Instructions: Cook bacon (crisply) drain it, and crumble into small pieces. Using only the florets and the most tender stem sections of the broccoli, chop the broccoli into very tiny pieces. Peel the red onion and chop it very fine as well. In a bowl, combine the broccoli, onion, celery, and raisins. In a small bowl, mix together the remaining ingredients. Pour this dressing over the salad and toss. Cover and refrigerate for at least an hour. |
1 head iceberg lettuce (tear into bite size pieces) 1 head cauliflower (break into small pieces) 1 chopped onion 1; 12 or 16 pack of fried crisp bacon (well drained and crumbled) 1-cup granulated sugar 3-½ cup mayonnaise Instructions: Layer lettuce, cauliflower, bacon and onion. (You may also add some salad crispies if you wish.) Mix mayonnaise and sugar. Spread evenly over top of salad; cover and refrigerate overnight. Toss when ready to serve. |
1 lb. ground chuck 1 cup onion, diced 1 cup potatoes, peeled and diced 1 cup carrots, thinly sliced 1 cup celery, diced 1-1/2 tea. salt 2 cloves garlic, minced 1 bay leaf 1/4 tea. thyme 1/4 tea. basil 2 cans stewed tomatoes with liquid (15 oz. each) 3 cups water Instructions: In stock pot, brown chuck and onion. Drain off fat, add remaining ingredients. Cover and simmer for one hour, or until vegetables are tender. Remove bay leaf and serve. This really hits the spot on cool days. |
6 medium potatoes, peeled and cubed 2 carrots, thinly sliced 6 stalks celery, diced 2 qts. water 1 onion, diced 6 tbl. butter 6 tbl. all-purpose flour 1 tea. salt 1/2 tea. pepper 1-1/2 cups milk 1/2 lb. bacon, diced garlic salt to taste Instructions: In stock pot, cook potatoes, carrots and celery in water until tender, about 20 minutes. Drain, reserve liquid and set aside. In same pot, saute onions in butter until tender. Stir in flour, salt and pepper. Gradually add milk, stirring until thickened and smooth. Gently stir in cooked vegetables and bacon. Add reserved cooking liquid until desired consistency is reached. Sit back and enjoy. (I like to add some seasoned salt for a little extra flavor.) |
1 box thin spaghetti, (16 oz.) 1 bottle Zesty Italian dressing, (8 oz.) 1/2 bottle of Salad Supreme 2 medium tomatoes, diced 10 black olives, sliced Instructions: Cook pasta, drain, rinse with cold water to cool. Add dressing, Salad Supreme and toss to coat. Add remaining ingredients, toss again. Place in refrigerator to cool.. Serve cold. |
2 cups dry Great Northern beans 4 slices cured bacon; chopped 1/2 cup chopped onion 1/2 cup chopped celery 6 cups water 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon rubbed sage 1/4 teaspoon cumin 1/2 teaspoon salt 4 bouillon cubes Instructions: Clean and wash beans. Place all ingredients into a 4-quart stew pan. Bring to a boil over high heat. Reduce to low and simmer 2-1/2 hours, adding water when needed to keep soup cooking at a simmer. |
1 cup thinly sliced onion 1/4 cup butter or margarine 2 cups diced potatoes 1 cup thinly sliced celery 1 cup water 2 1/2 teaspoons salt 1 chicken bouillon cube 3 cups milk 3 cups cooked chicken or turkey, diced 1 can (17 ounces) cream-style corn 1/2 teaspoon thyme 1 tablespoon parsley flakes Instructions: Saute onion in butter; add potatoes, celery, water, salt, and bouillon cube. Simmer, covered, for 15 minutes. Add milk, chicken, corn and thyme. Continue heating 15 minutes, uncovered. Sprinkle with parsley and serve. |
1 can whole kernel corn, drained (15 1/4 oz.) 1/2 cup celery, diced 1 cup tomatoes, diced 1 cup cucumber, peeled and diced 2 green onions, with tops, diced 1/2 cup Zesty Italian Dressing Instructions: Combine all ingredients, place in refrigerator. Let chill for several hours before serving. (Sliced black olives may be added, also). |
1 c. finely chopped, left over roast beef 1/2 c. celery, diced 1 green onion, minced 1/4 c. Cheddar, Swiss or Monterey Jack cheese, shredded 1/4 c. mayonnaise 2 tea. dill pickle relish 1/2 tea. prepared horseradish 2 tbl. catsup 1/4 tea. salt 1/4 tea. pepper seasoned salt to taste Instructions: Mix all ingredients together, let marinate in refrigerator for at least one hour. Serve on lettuce leaf or on sandwiches. |
1 16 oz. can sauerkraut 1/4 cup finely chopped celery 1/4 cup chopped onion 1/4 cup shredded carrot 3/4 cup sugar 1/4 cup vinegar Instructions: Drain and snip sauerkraut, reserving liquid. Rinse and drain sauerkraut well. Combine sauerkraut, celery, onion, and carrots. In saucepan combine reserved liquid, sugar, and vinegar; bring to a boil, stirring constantly. Remove from heat, pour over vegetable mixture. Toss coating evenly, cover and place in the refrigerator for several hour or overnight. |
8 potatoes, peeled and cubed 4 stalks celery, diced 2 medium onions, diced 5 chicken bouillon cubes 1 lb. bacon, diced and browned 2 cups Velveeta cheese, cubed 1 sour cream, (8 oz.) 2 cans Cream of Celery soup Instructions: Combine potatoes, celery and onions in crock pot. Place bouillon cubes in 1 cup water, microwave one minute, or until dissolved. Pour into potato mixture. Add enough water to cover, cook overnight, or until vegetables are tender. (Aboout 6 hrs. on high setting). Add bacon, cheese, sour cream and soup. Cook and additional hour, or until cheese is melted and everything is good and hot. Delicious with garlic bread. (Our favorite potato soup recipe). Will serve 6 to 8 people. |
1 med. head of cabbage, shredded 1 med. red onion, thinly sliced 1/2 cup green pepper, diced 1/2 cup sliced salad olives 1/2 cup cider vinegar 1/4 cup sugar, or to taste (I like less) 2 tea. Dijon mustard 1 tea. each: salt, celery seed and mustard seed Instructions: In a four quart bowl, combine cabbage, onion, peppers and olives. Meanwhile combine remaining ingredients in saucepan. Bring to boil over medium heat, cook and stir for one minute. Pour over vegetables and stir gently. Cover and refrigerate overnight, mix well before serving. Yum, Yum. |
6 tbl. butter 1 cup onion, diced 1 cup celery, diced 1 cup carrots, sliced thin 1 medium head cauliflower 2 cans chicken broth and enough water for 4 cups 6 tbl. flour 2 cups milk 1 lb. Velveeta cheese, cubed Salt and Pepper to taste Instructions: Place vegetables in stock pot, add just enough water to cover. Cook until tender. Drain and set aside. In stock-pot, melt butter, add flour stirring constantly. Add milk and chicken broth. Cook and stir until thickened. Add cooked vegetables and cheese. Heat until cheese is melted. Serve with garlic bread and enjoy. |
2-12oz bags Wacky Mac Veggie Spiral Pasta 2-2.25oz cans Sliced Ripe Olives 2-7oz cans Mushrooms (Stems & Pieces) 8-diced Hard Boiled Eggs 1/3 cup - Kosher Sweet Pickles (diced) 1/3 cup - Kosher Dill Pickles (diced) 1/4 cup - Green Onions (chopped) 1 - 15oz can Young Tender Sweet Peas (Green Giant) 2 - sticks Blue Bonnet Vegetable Oil Spread 1/2 cup Kraft Miracle Whip To Taste: Salt Pepper Spice Island Garden Mint Parsley Flakes Sage Garlic Instructions: Cook pasta according to directions. After drained and cooled, add olives, eggs, mushrooms, sweet pickles, dill pickles, onions, and sweet peas. In separate bowl melt Blue Bonnet in microwave. Mix remaining ingredients in the melted spread. In a large bowl mix all ingredients together. |
1 pkg. Saw mix (wash and drain) 1/4 Cup chopped onions 1/8 cup chopped green pepper Saute: 1/2 stick butter 1 cup sliced almonds 1 cup sunflower seeds 1 pkg smashed Ramein noodles (oriental flavor) Brown in skillet and pour on paper towel to absor excess grease. Let cool then mix with slaw when ready to eat. Dressing: 1/2 cup oil (Virgin Olive Oil or Crisco) 1/4 cup sugar 1 TBLSP Soy Sauce 1 pkg of Oriental Seasong from Ramein noodles 1/4 cup vinegar (I use 1/2 Balsamic & 1/2 Rice Wine) 1 teaspoon ground pepper Pour over slaw when ready to eat Instructions: Combine all ingredients and enjoy. |
1 - large head cabbage OR 2 pkgs slaw mix (take out large pieces) 1 bunch green onions 4 TBS butter 2 pkgs Ramen Noodles (discard flavor packet) 4 oz. sliced almonds Dressing: 1/4 cut apple cider vinegar 3/4 cup sugar 3/4 cup oil 2 TBS soy sauce Instructions: Mix the greens and refrigerate. Saute over medium heat in the butter: ramen noodles, almonds until lightly browned. At the last minute, put everyting together and toss. Don't mix ahead or it gets soggy. |
1 lb. lean ground beef browned & drained 1 head lettuce torn, 3-4 medium tomatoes, diced 1 8-oz. can ripe olives drained and sliced 1 8-oz. pack shredded sharp cheddar cheese 1 package nacho cheese flavored Doritos, broken up medium chopped onion (optional) garbonzo beans (optional 1 16-0z. bottle Catalina or Western dressing. Instructions: Toss meat, cheese, lettuce, tomatoes, and olives together in large salad bowl (also chopped onion and beans if desired). Mix in bottle of dressing and Doritos. Serve immediately. Great for picnics. Just be sure to add dressing and Doritos just before serving. |
1/2 Head of Romaine Lettuce 1/2 Head Lettuce 3 Tablespoons of Bacon Bits 1 cup of Shredded Cheddar 1 cup of Provelle Cheese 2 cups of Croutons Small can of Sliced Black Olives 1 Small Tomato, 1/2 Cucumber 1/2 Red Onion Chopped Instructions: Combine Chopped Romaine and Head Lettuce, wash well. Then take Bacon Bits, Shredded Chedder, Provelle Cheese, Croutons , Diced Tomato, Sliced Black Olives, Cucumber, and Red Onion. Mix well and serve with your favorite dressing. Serving Size: 2 |
1/2 cup Wesson oil 1/4 cup vinegar 1 teaspoon salt 1 teaspoon paprika 1/2 cup sugar 1/3 cup grated onion juice of 1 lemon or l tablespoon lemon juice concentrate Instructions: Mix together in a jar, refrigerate, serve over tossed salad. |
3 cups frozen hashbrowns 3/4 cup Montery Jack cheese, shredded 1 cup fully cooked ham, diced 1/4 cup green onions, diced 4 eggs 1 can evaporated milk 1/2 tea. salt 1/2 tea. pepper 1 small can mushrooms, drained Instructions: Place potatoes in 8 inch square baking dish. Sprinkle with cheese, ham, mushrooms and onions. Beat eggs, milk, salt and pepper, pour over potato mixture. Cover and refrigerate overnight. Remove from refrigerator fot at least 30 minutes before baking. Bake, uncovered for 55 to 60 minutes at 350 degrees, or until knife inserted in center comes out clean. Serves 6. |
bow tie noodles 3 pounds cherry tomatoes 3 pints feta cheese 1 1/2 pounds black olives 1 1/2 can spinach 10 oz olives oil 2 cups garlic --minced 1 tsp lemon --juiced 1 tsp red wine vingear 1/2 c orengo to taste salt & pepper to taste Instructions: 1. Cook bow Ties according to package directions and drain cool. 2. Whisk together loive oil, garlic lemon juice & vingear until sllightly. 3. Mix into pasta. Slice black loives, halve cherry tomatoes and tear spinach into bite-sized pieaces. Add to pasta mixture. 4. Crumble Feta cheese into salad and mix gently. 6. Salad will asborb some of the olive oil overnight. 7. Make 12 pounds. Recipe may be reduced. |
1 cup oil 1/3 cup catsup 1 Tsp Worcesstershire sauce 3/4 c. sugar 1/4 c. vinegar (I perfer balsamic) Instructions: Mix well. This keeps for weeks in the fridge, it seems to get better with time. |
Saute: 1-2 Tablespoon cooking oil 1 cup diced onion 1 cup chopped carrots Add these ingredients and cook for 15 min. 2 cups water 6-oz.precooked ham 2 cups chopped cabbage 2 cups canned tomatoes with juice 1 teaspoon chili powder 1/4 teaspoon pepper Instructions: Add and cook an additional 20 min - 1-16 oz.can Great Northern Beans/drained |
6 cups cold water 6 chicken bouillon cubes 2-1/2 cups potatoes, cubed 4 strips bacon, diced and fried (optional) 1 can cream of chicken soup 1 can cream of celery soup 15 ounces Velveeta cheese, cubed 1 bag California Blend vegetables Instructions: In stock pot, bring water to boil, add bouillon cubes. Add cubed potatoes, cook for 10 to 15 minutes, or until tender. Add bacon if desired, add vegetables. Bring to boil, reduce heat to simmer, add soups and cubed cheese. Simmer until cheese is melted. Serve hot with garlic bread sticks...Yummy. by HK |
2 eggs, hard boiled, chopped 1/2 c. mayonnaise 1 tbl. lemon juice 1/2 c. celery, diced 1/2 c. green onion, diced 1-1/2 c. finely chopped leftover turkey 2 tea. prepared mustard 2 tea. pickle relish, sweet or dill Pepper to taste Instructions: Combine turkey, celery, green onions, lemon juice and pepper in mixing bowl. Add eggs, mayonnaise, relish and mustard. Mix well. Cover and chill at least one hour. Serve with saltine crackers or toasted bread. By H.K. |
1 12.5 ounce can chicken breasts, cubed 1 med. onion, diced 1 tbl. vegetable oil 1 can white hominy, drained, (15.5 oz.) 1 can white kidney beans, rinsed and drained, (15 oz.) 1 can chicken broth, (14.5 oz.) 2 cans green chilies, diced (4 oz. each) 1 tea. garlic salt 1 tea. dried basil 1 tea. ground cumin 1/4 tea. white pepper 1/4 tea. cayenne pepper 1 c. sour cream 1/3 c. half and half cream 1 tbl. cilantro Instructions: In stock pot, saute onions until tender, add broth, hominy, beans, chilies and seasonings. Bring to boil, reduce heat and simmer for 30 minutes. Remove from heat, add sour cream, half and half and cilantro. Serve with toasted garlic bread or crackers. Yummy !! Can be made a day ahead, just refrigerate and then warm up over low heat, add the sour cream, half and half and serve. |
1-1/2 qts. water 1 can chicken broth 4 chicken bouillon cubes, divided 1 can boneless chicken breasts, (12.5 oz.)drained 2 stalks celery, diced 1 large onion, diced 3 carrots, peeled and thinly sliced 1/4 tea. garlic powder Salt and pepper to taste Parsley flakes 1 pk. noodles, (8oz.) Instructions: In stock pot, place water, vegetables, 2 bouillon cubes, garlic powder, chicken broth, salt and pepper. Bring to boil, reduce heat and simmer for one hour, or until vegetables are tender. Meanwhile, prepare noodles as directed on package, adding 2 chicken bouillon cubes to cooking water. Add chicken and cooked noodles to cooked vegetables, cover and simmer until chicken is heated through. Sprinkle with parsley flakes and serve. If thicker consistency is desired, combine 1 tbl. cornstarch with 1/4 cup cold water and add to broth. By HK |
1 stick butter 2-1/2 cups onion rings 3 cans beef bouillon 1 can water 1 tea. Worchestershire sauce Toasted bread Mozzarella, Swiss or Parmesan cheese Instructions: Thinly slice onions, separate into rings. Melt butter in skillet, add onions and saute until tender. In stockpot, heat bouillon, Worchestershire and water. Add sauted onions, heat to boiling, simmer for 30 minutes. Serve topped with slices of toasted bread and cheese. Very good winter soup, or whenever desired. Serves two. by H.K. |
