Soups & Salads

Mom’s Vegetable Chowder:

3 cups chopped potatoes

1 large onion

1 or 2 stalks broccoli

1 to 3 large carrots

2 stalks celery

3 to 4 cups water

1 chicken flavored bouillon cube

1 tsp. salt

1/4 tsp. pepper

1 cup grated cheddar cheese

White Sauce:

1/2 cup margarine

3/4 cup flour

1 quart milk

Put vegetables, water and bouillon in large soup kettle. Simmer until tender. Make white sauce by melting margarine in large bowl in microwave. With wire whip, stir in flour. Cook mixture until it bubbles, about 2 minutes. Slowly add milk, stirring constantly. Continue cooking, stirring every 3 minutes until mixture thickens. Add to vegetables. Simmer 10 minutes, add

cheese, salt, and pepper. Stir to melt cheese. Can be served in bread bowls.

 

Mama’s Italian Stew:

½ to 1 lb Italian sausage browned and drained  OR 12 Italian meatballs

Chopped onion (or dried)

1 clove garlic pressed

1 can potato slices with juice

1 can carrot slices  with juice

1 can corn with juice

1 can sliced green beans with juice

1 can diced tomatoes

2 beef bullion cubes

1 ½ teaspoons Italian seasoning

¼ tsp pepper (optional)

Heat all ingredients on medium heat until flavors mix, stirring often. Serve topped with parmesan cheese and bread sticks. Great on a cold night.

 

 

Mom’s Vegetable Chowder

1 1/2 cup chopped potatoes

1/2 large onion

1 stalk broccoli

1 large carrot

1 stalk celery

2 cups water

1 chicken flavored bouillon cube

1/2 tsp salt

1/4 tsp pepper

1/2 cup grated cheddar cheese

White Sauce:

2 tbsp margarine

1 tbsp flour

2 cups milk

Put vegetables, water and bouillon in large soup kettle. Simmer until tender. Make white sauce by melting margarine in large bowl in microwave. With wire whip, stir in flour. Cook mixture until it bubbles, about 1 minute. Slowly add milk, stirring constantly. Continue cooking, stirring every 3 minutes until mixture thickens. Add to vegetables. Simmer 10 minutes, add cheese, salt, and pepper. Stir to melt cheese. Can be served in bread bowls.

 

 

Mini Mexican Chicken Salads

Chicken

Onion-Green

Tomato-chopped

Ground cumin

Couander

Salt and Pepper

Peppers?

(Line zest over avocado) Separate

Juice Lime and add.

Mix all of the ingredients.

Topping: mash the following

Avacado—whole

Celantro

Sour cream—1/2 cup

Bake cut outs of tortillas and bake 8-10 minutes in mini muffin tins.

Cool—add chicken salad and top with avocado mix.

 

 

Pasta Salad:

Heat pan of water until boiling.  Add 2 cups pasta.  Cook until tender, about 7 – 10 minutes. Drain, cool.  Mix with Italian Salad dressing, chopped olives,  cucumbers, peppers and onions, carrots, or whatever you want.  Chill.  Serve  cold.

 

 

Britney Jensen’s Potato Salad:

6-8 Hard boiled eggs

1 cup chopped celery

1/4 -1/2 cup chopped dill pickles

6 potatoes (less if larger)

1/4-1/2 cup chopped onion

—————————————–

1 1/2 cup mayonnaise

1 generous tbsp mustard

1/4 tsp pepper

1 tbsp white vinegar

1 tsp salt

For the first half of ingredients: Cut potatoes into small bite sized pieces. Boil about 15-20 minutes. You don’t want them too soft, so check with a fork.

For second half of ingredients: While potatoes are boiling, mix the sauce: peel and slice eggs. Britney says she only used about 1/2 of the yolks, maybe a little more. Add everything but the potatoes into the sauce and mix them up. Then add the potatoes (you don’t want the potatoes getting mushy while you mix it all up, so be careful). Chill the potato salad—the longer the better.

 

 

Café Rio Tomatillo Salad Dressing:

1 pkg Hidden Valley Ranch dressing mix

1 cup mayo

1 cup milk

2 tomatillos-husked and diced

1/4 bunch cilantro, chopped

1 clove garlic-chopped or pressed

Juice of 1 lime

Mix all ingredients in a blender for 3 minutes. Refrigerate for 2 hours before serving. Great for salads!!

 

 

Chicken & Cheese Soup

10 cups water

1 baked chicken (save broth)

4 cups diced potatoes

2 cups diced carrots

1 bunch of chopped broccoli

1 large onion chopped

2 cans of cream of mushroom soup

3 lbs velveeta cheese

Bring water to boil in a large pot. Shred chicken and add to pot. Add 3/4 cup of chicken broth to pot. Add all veggies and cook for about 20 minutes or until tender. Add condensed soup and stir well. Add cheese in small chunks and put a lid on the pot until it melts. Stir well and serve.

 

 

Asian Chicken Salad

2 (13 oz) cans Member’s Mark Chicken Breast, drained

1 cup red pepper, diced

5 scallions, sliced

2 tbsp mayonnaise

2 tsp soy sauce

1 1/2 tsp sesame oil

Mix mayonnaise, soy sauce, and sesame oil to make dressing. Combine remaining ingredients and add dressing. Serve on crackers.

Club Style Chicken Salad

1 can (13 oz) Drained Member’s Mark Chicken Breast

3/4 cup ranch salad dressing

3/8 cup mayonnaise

3/8 crumbled bacon

1/8 tsp onion powder

1/8 tsp garlic powder

Crackers or bread

Shred the drained chicken. Mix chicken with ranch salad dressing, mayonnaise, crumbled bacon, onion powder, and garlic powder mix. Serve on a cracker or bread.

 

 

Pink Lemonade Fruit Salad (8-10 servings)

4 cup melon balls or cubes (cantaloupe and/or watermelon)

2 cups seedless red or green grapes

2 cups strawberry halves

1 cup fresh blueberries

1/3 cup frozen pink lemonade concentrate, thawed (or orange juice, etc.)

1 tbsp sugar

Combine fruit in large non-metal bowl; set aside. In one-cup glass measure, combine lemonade concentrate and sugar. Microwave (high) for 30 seconds. Stir to dissolve sugar. Pour over fruit; toss to coat. Cover and refrigerate for several hours.

 

 

Potato Cheese Soup

5 potatoes, cubed

4 chicken bouillon cubes

3 cups water

1/2 tsp pepper

2/3 cup butter

4 cups cheddar cheese

2 cups milk

Combine above ingredients and bring to a boil. Reduce heat and simmer for 30 minutes. Add milk and then add cheddar cheese. Cook until thickened.

 

 

Michelle’s Stuffed Spud Soup:

2 lbs frozen hash browns, thawed

1/2 cup butter (1 cube)

1/2 cup chopped green onion

1 can cream of chicken soup

3-4 cups milk

1 cup shredded cheese

Saute onion in butter. Carefully add soup, milk, and thawed potatoes. Stir in cheese and heat gently/slowly on medium heat. Add salt and pepper to taste. Garnish with more cheese, sour cream and bacon bits.

 

 

Jessica’s Juicy Fruit Salad:

1 can (15 oz) pineapple chunks with juice

1 apple (peeled, cored, and diced)

1 orange (peeled, diced, and juice reserved)

1 banana (sliced)

1 cup seedless green grapes (halved)

In a large bowl, toss together the pineapple, apple, orange, banana and grapes. Add the juices and let chill until serving. Serve with a fruit dip.

 

 

Mexican Chopped Chicken Salad (6 servings):

6 cups shredded lettuce

1 bag (3 cups) tortilla chips, crushed

2 cups cubed cooked chicken

1 1/2-2 cups canned kidney beans, rinsed and drained

1/2 cup Hidden Valley Original Ranch Homestyle Thick and Creamy Dressing

1/2 cup shredded cheddar cheese

Tomatoes and olives for garnish

Combine all ingredients in large bowl. Garnish with tomatoes and olives.

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