Soups & Salads

Soups, & Salads

Soups

Broccoli Soup

Butternut Squash Soup

Chorba Frik

Corn Chowder

Cream of Broccoli

Diet Soup

Fire Side Soup

Garlic Soup

Gazpacho I & II

Irish Soup

Lemon Grass Vietnamese Soup

Mexican Bean Soup

Prawn & Chilli Soup

Pumpkin Soup

Roasted Tomato Soup

Split Pea Soup

Taco Soup I & II

Tom Yam Kung Soup

Tortilla Soup

Turkey Noodle Soup

Salads

Artichoke Salad

Avocado Salad, I & II

Chicken Salad I, II

Chicken Tuna, Turkey Salad

Chinese chicken Salad

Hot Chicken Salad

Cole Slaw

Cous Cous Salad

Cranberry Salad

Creamy Italian Dressing

English Pea Salad

Fruit Salad Dressing

Fruit Salad at Christmas Time

Green Bean Salad

Greens w Prosciutto & balsamic vinaigrette

Grilled Red Potato Salad

Lime Jello Fruit Salad

Mandarin Orange Salad

Pistachio Salad

Potato Salad

Roquefort Blue Cheese Dressing

Seven Layer Salad

Spicy Shrimp Salad

Spinach Salad I, II, III

Strawberry Salad

Tabouleh Salad

Tuna Salad

SOUPS

BROCCOLI SOUP

3 cans Cream of Mushroom Soup

3 soup cans of milk

1 stick butter

1 onion chopped

1 garlic pod

1 pkg. frozen chopped broccoli

Sauté onions in butter, then put in broccoli and thaw completely. Add garlic, soup and milk. Serve warm.

Pam Methvin

BUTTERNUT SQUASH SOUP

4 C. no salt chicken broth

1 butternut squash, peeled, cubed and seeded

1 sm. apple, cored, peeled & quartered

1 C. chopped onion

3 T. uncooked long grained rice

1 t. sugar

½ or more t. curry powder

¼ t. salt

¼ t. pepper

1 C. evaporated skim milk

Directions

Combine first 9 ingredients in a saucepan. Bring to boil. Cover, reduce heat & simmer 25 minutes or until squash is tender. Transfer mixture in batches to container of an electric blender or F. processor. Cover and process until smooth. Return the soup to saucepan and stir in milk. Cook over low heat til thoroughly heated. Yield 6 cups.

Jamie Brown

CHORBA FRIK

(Algerian soup)

1 lb. leg of lamb

1 can chick peas

1 med. onion

3 spring onions

2 C. fresh tomatoes

2 T. olive oil

1 T. tomato paste

1 T. celery leaves

1 T. coriander (cilantro)

1 t. dried mint

½ C. bulgur (cous cous)

1-2 potatoes

2 carrots

lemons

Rinse and wash cous cous set aside. Cut pieces of lamb, rinse and Lightly brown in chopped onion in olive oil. Add salt and pepper and fill with water to cover and slightly more, adding chopped coriander, chick peas,diced tomatoes and paste, stir well. Bring to boil, add carrots, potatoes, (diced small), cover and let cook slowly 45 minutes. Then add rinsed cous cous and boil another 15 minutes. Serve with lemon wedge. Leave sliced lemons on table to squeeze into soup before you eat. Can leave out chick peas, potatoes and carrots.

*Chorba means soup so it varies from Tunisia, Algeria, and Morocco. Frik is cracked wheat; cous cous.

Janet Brown

CORN CHOWDER SOUP

3 oz. salt pork cubed

1 lg. onion chopped

1 stalk celery

1½ C. raw potato

1 C. water

2 C. chicken broth

2 C. cream style corn

2 C. milk

½ C. butter (1 stick)

Fry pork in skillet until brown, add onions cook over medium heat for 5 minutes stirring often, add celery, potatoes, chicken broth, water and cook until potatoes are done. Add corn and heat 5 minutes stirring often. Heat milk and butter. Then add to soup, season to taste. Serves 6.

Sammye ‘Memom”

CREAM OF BROCCOLI SOUP

1 head of broccoli

3 T. butter

1 small onion, chopped

4 T. flour

5 C. chicken stock

½ t. basil

1 bay leaf

1 T. freshly chopped parsley

juice of one lemon

salt & pepper

Add lemon to head of broccoli in bowl of cold water, let stand one hour. Sauté onions 3 minutes add broccoli and cook for 7 minutes. Mix in flour, cook 3 minutes, then add remaining ingredients and cook for 30 minutes on low heat. Note: you may use a food processor to make broccoli fine.

 

DIET SOUP

2 carrots

½ cauliflowers

½ head small cabbage

2 bell peppers

2 onions

2 t. chicken bouillon

1 can tomato sauce

1 can stewed tomatoes

Chop vegetables and mix together above ingredients in a 5 qt. pot, then add water to cover veggies, salt and pepper, boil on medium until carrots are tender.

Rita “Nonnie” Ratcliff

FIRESIDE SOUP

1 lb. sausage meat

4 C. water

2 15 oz. cans of red kidney beans, drained

1 lb. 13 oz. can tomatoes

1 onion, chopped

1 large bay leaf

2 or 3 garlic cloves, minced

salt & pepper to taste

½ t. thyme

1/8 t. caraway seeds

pinch of red pepper

1 C. raw potatoes, peeled and diced

1 small green pepper, chopped

Brown sausage in a skillet, drain and crumble. In a large pot, combine sausage meat with water, beans, tomatoes, onion, bay leaf, garlic, salt & pepper, thyme, caraway seed and red pepper. Simmer for one hour. Add potatoes and green pepper, simmer covered for another 20 minutes, add seasoning & serve. Serves 8.

Sammye (Memom)

GARLIC SOUP

20 pods of garlic

4 T. butter

2 fresh tomatoes

½ C. carrots, sliced

¼ C. celery, sliced

¼ C. onion, diced

4 C. chicken broth

1 egg separated

½ t. cider vinegar

salt & pepper to taste

Peel and chop garlic. Peel chop and see tomatoes in a large sauce pan, sauté garlic in butter until tender, stir in tomatoes and cook briefly. Add carrots, celery, onions and cook until soft. Stir in broth and simmer uncovered until veggies are cooked. Remove from heat. In separate bowl combine egg yolk and vinegar and beat slightly. Carefully stir in 2 or 3 ladles full of the soup mixture. Stir slowly back into soup a little at a time. Without beating before hand, whisk egg white in the soup mixture. Season to taste with salt and pepper. Reheat if necessary but do not allow soup to boil. Note: don’t be put off by the title. This is an aromatic, beautiful and delicious soup. When the garlic is boiled, it looses the familiar pungency and instead flavors the soup subtly and almost delicately. Serves 4.

Sammye (Memom)

GAZPACHO ANDALUSIAN

3 lbs. ripened, peeled tomatoes

1 onion

1 cucumber, seed if necessary

1 green pepper, seeds removed

1 garlic clove minced

¼ C. olive oil

salt & pepper

½ t. ground cumin

2 C. tomato juice (opt. fresh)

¼ C. white wine vinegar

dash Tabasco

parsley

garlic crouton

 

Blend/puree all ingredients until smooth except last three ingredients (saving some chopped tiny pieces of cut up raw cucumber, tomato, and bell pepper for garnish).  Use a sieve to eliminate tomato seeds. Add water if it’s too thick.  Refrigerate until serving.  You may cool it down faster by using ice cubes.

Serve in individual chilled glass bowls accompanied by raw chopped tomatoes, onions, cucumbers, green pepper, and bread croutons, parsley each in separate serving dishes. (opt.) Can squeeze ½ lemon in dish before serving. Serves 4-6.

*Can double recipe.

GAZPACHO SOUP

2 whole ripe tomatoes

1/2 onion

2 cloves garlic pressed

2 med. cucumber, seed if necessary

1 med. bell pepper, seeds removed

2 C. beef bouillon, canned

1 T. white vinegar

2 T. lemon juice

2 sm. cans tomato juice

3 tsp. Worcestershire sauce

½ t. Tabasco

½ t. parsley

ground cumin to taste

salt to taste

Finely chop and combine tomatoes, green pepper, cucumbers, onions, parsley and garlic. Put in a bowl and add bouillon, vinegar, salt, pepper, lemon juice, tomato juice, Worcestershire sauce and Tabasco sauce. Stir and chill for at least 6 hours. Serves 4.

*One of Spain’s popular summertime soups.

Melanie Brown

IRISH SOUP

1-2 lbs. of stew meat

1½ cups celery

1½ cups of carrots

1 large onion diced

5 potatoes

2 cans of stewed tomatoes*

¾ C. of elbow macaroni

*if you want it spicy, use one can of Rotel tomatoes and one can of regular tomatoes .

Cut stew meat in small pieces and put in 5 qt. pot along with onions, salt and pepper. Fill pot ¾ of water and boil for 1 hour (should boil down to half of pot). add tomatoes, bring to boil, then add carrots, celery, and potatoes and let cook 10 -15 minutes. Last add macaroni, then cook another 10 minutes, stir often or macaroni will stick to bottom of pot. Add salt and pepper to taste while cooking. Serves 6 people, for larger pot, add more stew meat and ingredients, water, etc.

(Sonny Brown adds 1 can green beans, ½ can corn, his carrots; celery is more chunky (big pieces). Noodles are long. Cilantro/coriander is also added at the end.)

Rita “Nonnie” Ratcliff

LEMON GRASS

VIETNAMESE SOUP

1 t. sun flower or corn oil

2 T. minced shallots

2 stalks of lemon grass, trimmed, wilted or tough

outer leaves discarded, cut into 2 in. lengths & smashed lightly with the flat side of a knife.

1 large ripe tomato, cored, seeded, cut into

¼ – in. thick wedges.

½ lb. of button mushrooms, rinsed, drained,

stems trimmed and caps thinly sliced.

1½ t. sugar

5 C. water

½ lbs. medium shrimp, peeled & deveined

5 ½ T. fish sauce

3 T. fresh lime juice

¼ lb. very thin rice stick noodles (vermicelli) softened in hot water & drained

1½ C. of bean sprouts, rinsed and drained

½ t. crushed red pepper

2 T. finely minced green scallions

Heat heavy pot over medium high heat. Add oil until hot, about 30 seconds. Add shallots, lemon grass and stir-fry for 15 seconds. Add tomatoes, mushrooms, sugar and stir fry, (for about one minute). Add water and bring to boil. Reduce heat to medium and simmer, uncovered, for about 10 minutes. Add shrimp, fish sauce, lime juice and noodles. Simmer about 2 minutes, or until the shrimp is pink and noodles are tender. Using tongs, remove and discard the lemon grass. Add the bean sprouts and crushed red pepper, bring to a boil, and cook for about one minute or until heated well. Place ladle into soup bowls, sprinkle with scallions and serve. Serves, six.

Kyle Hamblin

MEXICAN BEAN SOUP

1 onion

2 C. water

3 t. beef bouillon

4 garlic cloves (finely chopped)

1 15oz. can pinto beans

1 15 oz. can black beans

1 15 oz. can kidney beans (or another black bean)

1 15 oz. can corn (drained)

1 15 oz. can diced tomatoes

chilli powder, & seasonings to taste

Bring the 2 cups of water to boil, add chopped onion, bouillon and garlic cloves. Then add the cans of beans, stirring each can as added, add seasonings to taste.  Cook for 30 minutes stirring occasionally.  Puree 2 cups of soup solids or mash with fork, stir into soup.  Cook 5 more minutes.

Julia Sanders

PRAWN & CHILLIE SOUP

2 spring onions, trimmed

8 oz. whole raw tiger prawns

1¼ pt. fish stock

Juice of 1 lime

finely grated lime rind

1 T. fish sauce

1 red chilli, deseeded and chopped

1 T. soy sauce

1 lemon grass stalk

2 T. rice vinegar

4 T. freshly chopped coriander

Remove heads and shells from prawns leaving the tails intact. Split the prawns almost in two to form a butterfly shape and individually remove the black thread that runs down the back of each one.

In a large pan heat the stock with the lime rind and juice, and fish sauce, chilli and soy sauce. Bruise the lemon grass by crushing it along its length with a rolling pin, and then add to the stock mixture. When the stock mixture is boiling add the prawns and cook until they are pink. Remove the lemon grass and add the rice vinegar and coriander. Ladle into bowls and garnish with spring onion curls. Serve immediately.

*(to make spring onion curls, finely shred the spring onions lengthways. Place in a bowl of iced cold water and reserve).

PUMPKIN SOUP

2 cans (15 oz. pure pumpkin)

2 T. butter

½ kosher salt

1/8 t. white pepper (ground)

¼ t. ground nutmeg

1 sm. white onion (finely diced)

¼ t. ground ginger

1/8 t. ground cardamom

3-4 C. chicken stock

¼ C. heavy whipping cream

1 sprig fresh rosemary

Heat oven to 350 degrees. Mix melted butter into pumpkin mix, season with salt, pepper and nutmeg. Add onion, and cook until heated thoroughly over low heat. Season with ginger and cardamom. Pour in stock, bring to boil over low heat, stirring often. Reduce heat; simmer 20 minutes. In a small saucepan, heat cream and rosemary. Remove rosemary and add cream to soup and let cool. Puree the soup in small batches in food processor/blender. Adjust seasoning.

When ready to serve, reheat and place ladle in soup into heated bowls. Garnish with a dollop of Cardamom cream and a spoonful of cranberry relish.

** Optional, can use 3½ lb. pumpkin and 1 lb. acorn squash.

Jamie Brown

ROASTED TOMATO SOUP

8 T olive oil

1 onion, finely chopped

2 lbs. ripe tomatoes, halved

12 garlic cloves, peeled

½ oz. fresh mint leaves

1 t. sugar

salt and pepper

1 pint veg. stock

4 oz. pasta, shells (opt.)

2 oz. Ricotta Cheese, crumbled

mint leaves

olive oil, to drizzle

Directions: Heat half the oil in shallow pan and sauté onion for 10 minutes. Add the tomatoes, garlic cloves, mint, sugar, salt and pepper. Bring to boil. Transfer to 400 degree oven in uncovered pan. (Pyrex) for 20 minutes. Let cool slightly, then puree the tomato mixture with the remaining oil in a blender or food processor. Return to the pan. Stir in the stock and bring to the boil. Add the pasta and simmer gently for 10 minutes until done. Put seasonings to taste. Spoon into warmed bowls and top with crumbled Ricotta, mint leaves and a generous drizzling of olive oil. Serve with Italian bread. “Janna Imankulova”

SPLIT PEA SOUP

1½ pkg. dried split peas

ham hock boiled in water (cut fat off)

ham stock

1½ C. chopped onion

2 diced garlic cloves

salt & pepper to taste

(can add diced carrots)

Add the ham stock to peas and cook according to package. Add onions, garlic, salt and pepper to taste.

Weight Watchers

Taco Soup

2 lbs. lean ground beef

1 large onion, chopped fine

3 cans Ranch Style Beans

2 cans Mexican Style Tomatoes

1 can hominy

1 pkg. Taco Seasonings Mix

1 can beef broth + 1 can water

1 pkg. dry Ranch Dressing mix

Brown the ground beef and onion, then add remaining ingredients. Simmer for 30 minutes. It makes a big pot, but freezes well. I don’t use canned beans, I use my left over red beans.

Katty

TACO SOUP II

2 cans of beans (black are great)

1 can  drained corn (optional)

2 pkg. Taco Seasoning (1 for the meat, 1 for the soup)

1 pkg. Ranch Dressing – dry

2 cans Rotel

1 lb. ground beef,

Brown ground beef, add 1 pkg. Taco Seasoning after drained ground beef . Add onions, add rest of ingredients.  Simmer for 20-30 min., Can freeze.  I also use left over beans. Top with Fritos and cheese.

Pam Methvin

TOM YAM KUNG

(The best known of Thai soups)

1 whole chicken

3¾ pints water

4 sticks lemon grass, sliced

2 oz. galangal(of the ginger family) chopped

juice of 2 lemons

2 T. fish sauce

2 T. sugar

4 oz. fresh mushrooms sliced

chili oil to taste

fresh chopped coriander

garnish w/ 8 prawns (shrimp) cut lengthwise

Boil chicken in water for two hours, skim fat off and debone chicken. Peel ginger like potato. Add all the ingredients except for garnish, cook for further 5 minutes. Cook prawns in water for no more than 1 minute. Place all the garnish in a large deep serving soup bowl and pour over the chicken stock mixture. Serve Hot

*This was served at the Fish Bazaar Restaurant in Dubai, UAE 1999

TORTILLA SOUP

6 chicken thighs, or 4 breasts, or (1 lg. chicken-deboned)

1 can Rotel Tomatoes

1 can corn (12 oz.) or sm. bag of frozen

1 can green chili’s (opt.)

1 green onion & tops chopped

1 bunch cilantro chopped

spices( salt, pepper, ground cumin to taste)

1 t.chili powder

avocado

grated cheese

tortilla chips

Cook chicken and debone, add to broth, add Rotel, corn, chilies, onion and cilantro.  Add spices to taste, simmer until vegetables are done, do not boil. To serve; place tortilla and cheese in dinner bowls, cover with soup; add avocado & cheese on top.  Serves 6 people.

Stacey Nilsen

TURKEY NOODLE SOUP

Noodles

5 C. flour

5 eggs

5 t. baking powder

2 t. salt

Mix the flour, b. powder, salt and then add eggs with very little water. Roll out and let dry.

Soup

small bunch celery

1or 2 onions

½ bunch parsley

4-7 jalapeños (opt.)

¼ lb. butter

1T. black pepper

½ Container “spike

¼ container Veg.-it or veg sal

½ container chicken bouillon

1 garlic pod or garlic powder

veggies(carrots, string beans, peas)

Chop veggies, cook with butter to caramelize. Covered. About 2 hours cook covered all meat if possible in water. Take all bones out and skim out bones, fat. Blend caramelized veggies. Pour broth add spices, boil, add veggies, carrots, beans and peas. Then add meat.

Kyle Hamblin

SALADS

ARTICHOKE SALAD

1 pkg. Rice -a-Roni

2 green onions & tops chopped

½ green bell pepper – chopped

2 six oz. jars of marinated artichoke hearts

save the juice of the artichoke hearts

¼ t. curry powder

½ C. mayonnaise (Hellmann’s)

Cook rice as directed on box but omit the 1^st step, remove from heat and cool. Drain hearts and save juice. Add onions, hearts, (can chop in chunks or put in any size), bell pepper to rice. In another bowl add Curry and mayonnaise to juice/liquid. Blend well, add to rice. Chill 4 hours.

*Janet has served this for years chopping the artichokes more fine, since her husband Sonny proclaims he doesn’t like artichokes, and so she refers to it as “Rice Salad”.

Glynn Tjomsland

AVOCADO SALAD I

1 avocado

lemon juice

½ C. Miracle Whip

½ C. Carnation milk

1 8 oz. can crushed pineapple

1 Pkg Lime Jell-O

Mix jello as directed on box once dissolved then add rest of ingredients mix altogether and congeal.

 

AVOCADO SALAD II

1 Pkg. Lime Jell-O

½ cup sour cream

½ cup mayonnaise

1 cup pecans

2/3 cup crushed avocado

2 t. minced celery

½ cup chopped green pepper

¼ t. salt

2 drops green food coloring

Add Jell-O to 1 cup hot water and let it congeal. Whip the Jell-O and add the remaining ingredients.

*Place on nice sprig of lettuce.

*Great for luncheons as a side dish

Aunt Willie’s

CHICKEN SALAD I

3 C. cubed cooked chicken

1½ C. celery

1 t. salt

1 C. mayonnaise

½ C. sour cream

Optional: 1 T. chopped onions

1 C. chopped walnuts

2 C. sliced green grapes

Toss together all ingredients, place on lettuce leaves sprinkle with paprika.

 

CHICKEN SALAD II

2 chicken breasts

2 T. sesame seeds

1 T. accent (spice)

1 pkg. Top Ramen noodles (chicken flavor)

4 green onions

½ head cabbage, green -purple or mixed

2 ¼ T. slivered almonds (browned on buttered cookie sheet)

Salad:

Cover and cook chicken in microwave 2 minutes on each side or until cooked completely. Shred cabbage or chop finely, chicken , and chopped onions. Add broken noodles.

*Before serving toss in slivered almonds.

Dressing:

1 flavored Pkg. of Ramen noodles

1 t. sugar

½ C. oil –Wesson Oil

1 t. salt

½ t. pepper

1 t. accent

3 T. red wine vinegar

Mix and shake well and pour over salad, let salad sit a couple of hours or overnight in fridge.

Kyle

CHICKEN TUNA, TURKEY SALAD

2 C. chicken, tuna, or Turkey

2 boiled eggs

½ C. celery

½ C. green onion

½- 2/3 C. mayonnaise

2 T. lemon juice

¼ C. pine nuts or slivered almonds

salt & pepper

Mix well altogether. Refrigerate.

Melanie Brown

CHINESE CHICKEN SALAD

1 onion

1 pkg. frozen petite english Peas

1-2 cans Mandarin oranges

1 can pineapple tid bits drained

green grapes

1 chicken deboned

/cube

Mix with dressing of your choice with spices, ginger, Sesame oil to taste. Be sure to cool well. Just before serving add Chinese noodles, crispy ones.

Vernie Hiatt

HOT CHICKEN SALAD

6 C. chicken

4 diced celery

2 bay leaves

1 Can Cream of Mushroom Soup

2 C. mayonnaise

2 C. sour cream

2 C. water chestnuts drained

1 8 oz. can mushroom stems/pieces drained

1 C. slivered almonds

2 T. chopped onion

2 T. lemon juice

2 t. salt

½ t. pepper

2 C. shredded cheese

French Fried Onion Pkg. soup

Mix first 13 ingredients. Sprinkle with cheese and French friend onions. Lou Jackson

COLESLAW

1 head green cabbage or purple

2 green onion tops (opt.)

lemon juice to taste

½ C. as needed for consistency

salt & pepper to taste

Core cabbage and wash thoroughly. Cut thin. Mix real lemon juice(also can use Minute Maid concentrate) and Hellmans mayonnaise in separate bowl well. Pour over cole slaw and mix well. Keep in fridge until time to serve.

Missy Johnson

COUS COUS SALAD

2 C. plain cous cous

1-2 C. tomatoes

1 bell pepper

1 C. celery

¼ C. Real Lemon Juice

¼ C olive oil

8-10 sprigs of cilantro/coriander

salt & pepper

Cook cous cous as per directions. Set aside and allow to cool, stirring a little in the bowl. Cut up tomatoes, bell pepper and celery in small pieces. (olives-opt.) Add veggies, toss, then add about ¼ of good quality extra virgin olive oil, stirring and adding juice of lemon and chopped cilantro. Stir well. Use more lemon juice if you like the flavor, do not saturate cous cous. Should be light. Refrigerate 2-4 hours. Nice with a light lunch in summer. Can also put in soups in place of rice, gives it a zip!!!

Janet Brown

CRANBERRY SALAD

2 Pkgs. Strawberry Jell-O

1 C. water

1 can whole cranberry sauce

1 sm. can crushed pineapple

½ C. pecans

1 pkg. strawberries (opt.)

Place cranberry sauce & water in sauce pan. Bring to boil & stir until sauce melts. Add jello; dissolve well. Add pineapple and strawberries. Pour into mold or bowl and refrigerate.

CREAMY ITALIAN DRESSING

¾ C. mayonnaise (Hellmann’s)

1 T. wine vinegar

1 T. lemon juice

1 T. Mazola Oil

1 T. water

1 t. Worcestershire

½ t. dried oregano leaves

1 t. sugar

1 small garlic clove minced

Make ahead of time so it will have time to blend.

Jackie Brown (Nana)

ENGLISH PEA SALAD

4 to 6 15 oz. cans of tiny English Lesuer Peas,drained

6 to 8 hard boiled eggs, peeled and diced

2 large jars pimentos, drained

1 large onion, diced

1 10 oz. pkg Longhorn Colby Cheese

½ to 1 C. mayonnaise (Hellmann’s)

Cut cheese into ¼ sq. block cubes. Gently fold peas, chopped eggs, diced onions and diced pimentos. Add desired amount of cheese and mayonnaise. Cover and refrigerate.

*Another traditional dish of Nonnie’s served at Thanksgiving and at Christmas time

Rita “Nonnie” Ratcliff

FRUIT SALAD

(at Christmas Time)

6 naval oranges (just the meat, no pulp)

2 large cans sliced chunk pineapple

1 apple, cored and cubed

6 bananas

2 bottle cherries

½ pint fresh whipped cream

a few t. sugar

optional: ½ C. pecans

Drain and chop pineapple in smaller pieces and cherries. Slice and cube bananas. Gently mix fruit and pecans. Sweeten with sugar to taste, then fold in ½ pint of whipped cream. Cover and refrigerate for at least 30 minutes. Serves 8-12 people.

*This is a traditional Dish Nonnie cooks every year at Christmas time.

Rita “Nonnie” Ratcliff

FRUIT SALAD DRESSING

½ C. Syrup from canned fruit salad

1 lemon

¼ C. sugar

2 eggs

Whipped cream (8oz carton)

Variety of fruit

Mix ½ C. syrup from canned fruit salad. Add juice of lemon, sugar and eggs well beaten. Cook in double boiler until thick. (Mix whip cream with electric mixer until stands in peaks.) Cool and mix with whipped cream, apples, and bananas and pineapple.

Jackie “Nana” Brown

GREEN BEAN SALAD

2 cans French Style Beans

1 large onion, sliced

¼ C. sugar

1 & ½ t. salt

1 t. celery seed

1 t. dry mustard

1 C. vinegar

¾ C. oil

In a large bowl, arrange layer of beans, onions and sugar. In saucepan put 1 t. sugar, 1 & ½ t. salt, 1 t. celery seed, 1 t. dry mustard and 1 cup vinegar. Bring to a boil, add ¾ cup oil, boil again and pour over beans. Let set overnight. Note: Do not use any kind of silverware utensils while mixing.

Joy Ratcliff

GREENS WITH PROSCIUTTO

AND

WARM BALSAMIC VINAIGRETTE

3 C. mixed greens (including romaine, red leaf, curly endive) torn into bite size pieces

1 sm. head radicchio torn into bite size pieces

1 C. lightly packed fresh basil leaves

1 C. lightly packed fresh flat Italian parsley leaves

½ C. (2 oz.) pine nuts, toasted,

4 green onions thinly sliced diagonally, divided.

3 oz. parmigiano-Reggiano cheese, grated, divided

3 oz. thinly sliced prosciutto, cut into bite sized sq. divided

Warm Balsamic Vinaigrette:

2/3 C. extra virgin olive oil

8 large garlic cloves, cut into ¼ in. pieces

¼ C. Balsamic Vinegar

3 T. Red Wine Vinegar

1 T. packed dark brown sugar

¼ t. salt

1/8 t. freshly ground pepper

In large bowl, combine greens, radicchio, basil and parsley, add all but three T. of pine nuts. Most of the green onions, ½ of cheese, and ½ of prosciutto. Toss to blend and arrange on large platter. In a medium skillet, heat olive oil over low heat. Add garlic, cook 8 minutes or until barely browned. Remove with slotted spoon and discard, reserving oil in skillet. Add balsamic and red wine vinegar. Increase to medium and cook about 5 minutes. Carefully add brown sugar, mixture will splatter. Cook one minute taste for sweet/tart balance. Stir in add’l brown sugar or balsamic vinegar, if desired.

If dressing tastes too sharp, simmer several minutes longer. Season with salt and pepper, remove from heat. Scatter remaining pine nuts, green onions, cheese, and prosciutto over salad, reheat vinaigrette, if necessary whisking vigorously to blend, and spoon half over salad. Serve immediately and pass remaining vinaigrette.

“Jamie Brown”

GRILLED RED POTATOE SALAD

w/Bacon & Blue Cheese Dressing

4 lbs. new potatoes

¼ C. olive oil

salt & freshly ground black pepper

¾ lb. hickory smoked bacon

1 large red onion, finely sliced

¼ C. + 2 t. white wine vinegar

1 t. sugar

¼ C. coarsely chopped flat leaf parsley

1 C. crumbled blue cheese

Potatoes need to be scrubbed, cooked until almost tender, drained and sliced in quarters.

Preheat grill. Toss potatoes with olive oil and season with salt & pepper to taste. Grill for 3 minutes on each side. Place in large bowl. Place medium skillet on side burner or grill and heat until almost smoking. Add bacon and cook until golden brown and crisp. Drain, cool and crumble. Remove all but 2 tsp of the bacon fat, add onions and cook until soft, 5 minutes. Add ¼ cup olive oil, vinegar and sugar and cook until sugar is dissolved. Pour onion mixture over potatoes, add bacon and parsley and toss to combine. Season with salt and pepper (lots of pepper). Spoon salad into large platter and sprinkle with blue cheese.

Kyle Hamblin

LIME JELL-O FRUIT SALAD

1 pkg. Lime Jell-O

1 can crushed pineapple, drained

1 C. cottage cheese

1 can coconut flakes

1 C. whipped cream

1 8 oz. pkg cream cheese

Heat pineapple, dissolve jello in it, add softened and broken up cream cheese, turn off fire, break up further with beater. Add coconut, cottage cheese, and fold in whipped cream. Chill in fridge add coconut, cottage cheese and whipping cream.

Mary Louise

MANDARIN ORANGE SALAD

1 can chunk pineapple, drained

1 can mandarin oranges, drained

½ of 1 small can of Angel Flake Coconut

1 small pkg of small marshmallows

1 small carton of sour cream

Gently mix all ingredients together. Serve cold.

* Shannon’s favorite

Auntie Carter’s

PISTACHIO JELL-O SALAD

1 lg. can of crushed pineapple

1 Pistachio Pudding Mix (sugar free)

pecans- optional

½ C. water

Cool Whip

1 C. marshmallows

cherries

Put pineapple in bowl, open pudding mix and sprinkle over pineapple and stir well. Put in ½ C. water and stir well, adding small container of cool whip, add 1 cup of marshmallows and nuts. Sprinkle nuts on top and a few cherries. Chill in refrigerator.

Jo Mclemore

POTATO SALAD

5 red potatoes

3 boiled eggs,diced

1 large onion.

¾ C. mayonnaise-Hellmann’s

2 T. dill relish

2 t. mustard

1 stalk celery (chopped)

1 pimiento (opt)

 

Boil potatoes until done. (Check with knife) Peel jackets off, cool for a few minutes. Cut potatoes in chunk cubes, dice onions, and celery; fold all together in other ingredients with mayonnaise (desired consistency), trying not to mash the potatoes. Can refrigerate prior to serving.

*One of Nonnie’s traditional recipes served at BBQ’s.

Rita “Nonnie” Ratcliff

ROQUEFORT BLUE CHEESE DRESSING

1 pt. sour cream

4 T. mayonnaise

½ lb. blue cheese

½ lb. Roquefort

1 green onion, chopped

season to taste

Combine all ingredients and store in refrigerator.

Julia Brown

SEVEN LAYER SALAD

lettuce on bottom of corning ware bowl

layer of green onions or white

layer of green peas (can use frozen)

Miracle Whip (frost like)

Colby, or Swiss cheese (grated)

bacon bits or pieces of cooked bacon.

Tomatoes (diced)

water cress(Opt.)

Can use sliced black olives, celery, or mushrooms. Begin with pieces of lettuce on bottom, and layer in order. When putting mayonnaise on, spread it like you would frost a cake (thin). Cheese can remain on top. Cover and refrigerate this ahead of time.

Marsha Stringer.

SPICY SHRIMP SALAD

2 lbs. fresh medium shrimp

8 oz. Crab Boil (Zatarains-powdered)

1 C. bell pepper- diced

2-3 C. tomatoes-diced

1 C. celery diced

3 C. macaroni (colored spiral & bow tie, & elbow)

1 regular bottle Italian dressing (Wishbone)

In 5 qt. sauce pan fill with water (about half), bring to boil over stove, add crab boil-mix well, put shrimp in water and bring to boil. Boil about 2 minutes, turn off fire, add some ice to shrimp mixture in pot, (this is to help cool down as to not overcook shrimp) and let mixture sit for 15-25 minutes. Drain and peel shrimp. Cut into small pieces. (If you prefer less spicy, don’t let shrimp sit in mixture as long.)

Boil macaroni as directed and drain. In large bowl, add tomatoes, celery, bell pepper and shrimp. Stir in about ¾ of dressing and add salt and pepper to taste. Cover and place in fridge to sit several hours. (Best if sits overnight in fridge). About 30 minutes before serving add rest of Italian dressing and toss. Keep it cool until you serve. Serves 8-10

Janet Brown

SPINACH SALAD I

and Dressing I

Salad:

fresh spinach leaves

chopped green of onions

2 boiled eggs, sliced

sliced mushrooms

crushed garlic bagel bites

bacon bits (optional)

Dressing:

1 C. Wesson Oil

½ C. sugar

1/3 C. ketchup

¼ C. red wine vinegar

1 T. Worcestershire

dry minced onion

Mix all ingredients and refrigerate all day or over night for the flavors to blend.

Pam Methvin

SPINACH SALAD II

Salad:

Fresh spinach leaves, torn

1 or 2 grated hard-boiled eggs

bacon bits

sliced mushrooms

Dressing:

6 fresh minced onions (Spanish or white)

4 (7oz) jars Grey Poupon or Dijon mustard

1½ C. msg.

3 qts. Red Wine Vinegar

3 gal. salad oil

5 T. Worcestershire

1 T. Tabasco

1 C. lemon juice

Blend well. Makes about 4 gal. of dressing.

*Famous Alaskan Restaurant “Clinkerdaggerbickerstaffnpets”

 

Spinach Salad III

Fresh Spinach leaves, torn

slivered almonds

red lettuce(opt.)

boiled egg (opt.)

bacon bits

Hot Dressing:

¼ C. veg. oil

3 T. ketchup

2 T. red wine vinegar

1 T. soy sauce or

Worcestershire sauce

1 T. sugar

Mix dressing and heat over low fire. Then pour over salad just before serving.

*Can add carrots, grated cheese, mushrooms, and tomatoes

Joyce King

STRAWBERRY SALAD

2 Pkg. Strawberry Jell-o

1 box strawberries, mashed

1 C. hot water

small can of crushed pineapple, drained

2 mashed bananas

1 carton sour cream

or cream cheese or

whipping cream (whipped)

Add water to Jell-O, then add mashed strawberries, mashed bananas and pineapple. Mix in the sour cream (or cream cheese). Chill.

Mary Louise

TABOULEH

½ C. burghul wheat

3 C. chopped parsley

½ C. chopped mint

2 lemons (more juice opt.)

1 lg. tomato

1 onion finely chopped

salt/pepper to task

Soak the burghul for about ½ hour in equal quantity of water, then drain it using a fine meshed sieve, or by placing it on a clean kitchen towel & patting it to dry it out thoroughly. Chop the onion as finely as you can, and chop the tomato into small pieces. Mix the chopped onion, burghul and chopped parsley together with the mint in a bowl. Juice the lemons, and then mix the olive oil and the lemon juice with half a teaspoon of salt and plenty of black pepper: drizzle this over the burghul mixture and toss. Add the chopped tomato and mix this in gently. Serve on a bed of lettuce leaves.

*Popular Middle East recipe

Melanie Brown

TUNA SALAD (ITALIAN)

w/Black-Olive Dressing

3/4 C. chopped flat leaf parsley

3/4 C. black olives, such as gaeta, calamat, or nicoise (3 1/2 oz), pitted & chopped
1/2 C. Extra-Virgin Olive Oil
4 anchovy fillets, minced
3 garlic cloves, minced
1½ T. fresh lemon juice
1 T. chopped thyme
salt and pepper
6 oz. snow peas
2 6 oz. jars/cans olive oil packed tuna, drained
4 crusty rolls or baguettes

1 small red onion, thinly sliced

2 medium tomatoes, sliced thin

4 hard boiled eggs, sliced

In a medium bowl, mix parsley, olives, olive oil, anchovies, garlic, lemon juice and thyme.  Season the dressing with salt and pepper. In a small pot of boiling salted water, blanch the snow peas for 1 minute or until bright green and tender.  Drain and refresh under cold water, then pat dry.  Slice lengthwise into 1/4 inch strips and toss with 1 T. olive dressing. In medium bowl, lightly break up drained tuna with a fork.  Add 6 T. of the olive dressing and toss gently. Spread cut sides of rolls or baguette with remaining dressing.  On bottom halves of rolls, arrange snow peas, red onion slices, tomatoes, tuna and egg slices.  Alternatively, serve on a platter with pita bread, tomatoes, onions, lettuce and eggs surrounding.

(time: 30 minutes)

Jamie Brown