Friday, October 29, 2010

{soups-salads-and-salad-dressings} Pineapple Ambrosia Salad

 

Pineapple Ambrosia Salad
"From Our Home to Yours"
Ozark First Church of the Nazarene"
2004
 
1 15 oz can chunk Pineapple in it's own juice
1 cup Sour Cream or plain Yogurt
1 cup Seedless red or green Grapes
1 cup Mini Marshmallows
1 teaspoon grated Oranger Peel
1/2 cup Flaked Cocont
 
Drain Pineapple, reserving 2 Tablespoons of the juice.  Combine with remaining ingredients. Mix well and chill.
 
Billie C.
A home should be clean enough to be healthy,
and dirty enough to be happy.
anoonymous

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Thursday, October 28, 2010

{soups-salads-and-salad-dressings} Turkey Noodle Stew Recipe

 

Turkey Noodle Stew Recipe


While the tarts chill, she assembles Turkey Noodle Stew, a creamy mixture of turkey, vegetables and noodles. "Michael doesn't usually go for meal-in-one dishes, but he likes this savory skillet entree," Traci assures.

This recipe is:

Quick



    * 6 Servings
    * Prep/Total Time: 30 min.

Ingredients

    * 2 turkey breast tenderloins (about 1/2 pound each), cut into 1/4-inch slices
    * 1 medium onion, chopped
    * 1 tablespoon canola oil
    * 1 can (14-1/2 ounces) Progresso ® Chicken Broth
    * 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
    * 2 cups frozen mixed vegetables
    * 1/2 to 1 teaspoon lemon-pepper seasoning
    * 3 cups uncooked extra-wide egg noodles

Directions

    * In a large skillet, cook turkey and onion in oil for 5-6 minutes or until turkey is no longer pink; drain.
    * In a large bowl, combine the broth, soup, vegetables and lemon-pepper. Add to the skillet; bring to a boil. Stir in noodles. Reduce heat; cover and simmer for 10 minutes or until noodles and vegetables are tender. Yield: 6 servings.


Nutrition Facts: 1 serving (1 cup) equals 219 calories, 6 g fat (1 g saturated fat), 39 mg cholesterol, 724 mg sodium, 28 g carbohydrate, 4 g fiber, 15 g protein.


Turkey Noodle Stew published in Quick Cooking January/February 2001, p20





             Beth Layman  :)


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{soups-salads-and-salad-dressings} Chicken Wild Rice Soup Recipe

 

Chicken Wild Rice Soup Recipe


"Because this warming soup takes advantage of several convenience items, it's very quick to make," assures Gayle Holdman from Highland, Utah. "It's perfect for casual entertaining, because you can keep it warm in the slow cooker. The pot is always scraped clean."

This recipe is:

Quick


    * 5 Servings
    * Prep/Total Time: 30 min.

Ingredients

    * 5-2/3 cups water
    * 1 package (4.3 ounces) long grain and wild rice mix
    * 1 envelope chicken noodle soup mix
    * 1 celery rib, chopped
    * 1 medium carrot, chopped
    * 1/3 cup chopped onion
    * 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
    * 1 cup cubed cooked chicken

Directions

    * In a large saucepan, combine water, rice with contents of seasoning packet and soup mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in the celery, carrot and onion.
    * Cover and simmer for 10 minutes. Stir in chicken soup and chicken. Cook 8 minutes longer or until rice and vegetables are tender. Yield: 5 servings.


Nutrition Facts: 1 serving (1 cup) equals 242 calories, 6 g fat (2 g saturated fat), 33 mg cholesterol, 1,239 mg sodium, 32 g carbohydrate, 2 g fiber, 14 g protein.

Chicken Wild Rice Soup published in Quick Cooking January/February 2002, p20






             Beth Layman  :)


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{soups-salads-and-salad-dressings} 30-Minute Chicken Noodle Soup Recipe

 

30-Minute Chicken Noodle Soup Recipe


"This great soup is perfect for a cold, wintry day. It is my favorite thing to eat when I'm not feeling well; it makes me feel so much better." Lacy Waadt, Payson, Utah

This recipe is:

Quick



    * 6 Servings
    * Prep/Total Time: 30 min.

Ingredients

    * 4 cups water
    * 1 can (14-1/2 ounces) Progresso ® Chicken Broth
    * 1-1/2 cups cubed cooked chicken breast
    * 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
    * 3/4 cup sliced celery
    * 3/4 cup sliced fresh carrots
    * 1 small onion, chopped
    * 1-1/2 teaspoons dried parsley flakes
    * 1 teaspoon reduced-sodium chicken bouillon granules
    * 1/4 teaspoon pepper
    * 3 cups uncooked egg noodles

Directions

    * In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are crisp-tender. Stir in noodles; cook 5-7 minutes longer or until noodles and vegetables are tender. Yield: 6 servings (2-1/4 quarts).


Nutrition Facts: 1-1/2 cups equals 196 calories, 5 g fat (1 g saturated fat), 49 mg cholesterol, 759 mg sodium, 22 g carbohydrate, 2 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.

30-Minute Chicken Noodle Soup published in Taste of Home February/March 2010, p50


Tip

Refrigerate Chicken Soup without Noodles

When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it's time to serve, I add the noodles to the amount of soup I'm going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana





             Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
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{soups-salads-and-salad-dressings} Easy Chicken and Noodles Recipe

 

Easy Chicken and Noodles Recipe


In Lancaster, Ohio, Shirley Heston can prepare this stovetop supper in mere minutes. Canned soup makes the sauce a snap to throw together while the noodles boil. It's comforting and inexpensive, too, at $1.22 per serving.

This recipe is:

Quick



    * 4 Servings
    * Prep/Total Time: 15 min.

Ingredients

    * 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
    * 3/4 cup milk
    * 1/3 cup grated Parmesan cheese
    * 1/8 teaspoon pepper
    * 3 cups cooked wide egg noodles
    * 2 cups cubed cooked chicken

Directions

    * In a large saucepan, combine the soup, milk, Parmesan cheese and pepper. Stir in the noodles and chicken; heat through. Yield: 4 servings.

      Editor's Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two ingredients, the cost is figured with the first one listed.


Nutrition Facts: 1 serving (1 each) equals 368 calories, 14 g fat (5 g saturated fat), 107 mg cholesterol, 790 mg sodium, 28 g carbohydrate, 1 g fiber, 30 g protein.


Easy Chicken and Noodles published in Quick Cooking November/December 2000, p51






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{soups-salads-and-salad-dressings} Comforting Chicken Noodle Soup Recipe

 

Comforting Chicken Noodle Soup Recipe


A good friend made us this rich, comforting soup after the birth of our son. It was such a help to have dinner taken care of until I was back on my feet. This yummy dish is so simple to fix that now I give a pot of it (along with the recipe) to other new mothers. -Joanna Sargent, Sandy, Utah

This recipe is:

Contest Winning

Quick



    * 10-12 Servings
    * Prep/Total Time: 25 min.

Ingredients

    * 2 quarts water
    * 8 teaspoons chicken bouillon granules
    * 6-1/2 cups uncooked wide egg noodles
    * 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
    * 3 cups cubed cooked chicken
    * 1 cup (8 ounces) sour cream
    * Minced fresh parsley

Directions

    * In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through.
    * Remove from the heat; stir in the sour cream. Sprinkle with minced parsley. Yield: 10-12 servings (about 2-1/2 quarts).


Nutrition Facts: 1 serving (1 cup) equals 218 calories, 9 g fat (4 g saturated fat), 67 mg cholesterol, 980 mg sodium, 18 g carbohydrate, 1 g fiber, 15 g protein.


Comforting Chicken Noodle Soup published in Quick Cooking January/February 1999, p29


Tip

Refrigerate Chicken Soup without Noodles

When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it's time to serve, I add the noodles to the amount of soup I'm going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana







             Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Cream of Chicken Noodle Soup Recipe

 

Cream of Chicken Noodle Soup Recipe

We were at a restaurant, and my husband exclaimed, "You can make better soup than this!" A challenge! We began discussing what we'd add and take out, and soon came up with this comforting soup.


    * 8 Servings
    * Prep: 30 min.
   * Cook: 50 min.

Ingredients

    * 2 medium onions
    * 2 celery ribs
    * 4 cups water
    * 3 boneless skinless chicken breast halves (6 ounces each)
    * 1-1/2 teaspoons salt
    * 1/4 teaspoon pepper
    * 2 tablespoons butter
    * 1 can (14-1/2 ounces) Progresso ® Chicken Broth
    * 1 large carrot, chopped
    * 1 medium potato, peeled and chopped
    * 2 teaspoons chicken bouillon granules
    * 1-1/2 teaspoons dried basil
    * 2 cups uncooked wide egg noodles
    * 1-3/4 cups milk, divided
    * 1/3 cup all-purpose flour

Directions

    * Chop one onion and one celery rib; set aside. Cut remaining onion and celery into chunks; place in a Dutch oven. Add the water, chicken, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a meat thermometer reads 170°. Remove chicken and strain broth; set both aside.
    * In the same pan, saute chopped onion and celery in butter until tender. Add the canned broth, carrot, potato, bouillon, basil and reserved broth. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender.
    * Add noodles. Return to a boil; cook for 6-8 minutes or until noodles are tender. Cut chicken into chunks; add to soup. Stir in 1-1/4 cups milk; heat through.
    * Combine flour and remaining milk until smooth; add to soup, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 8 servings.


Nutrition Facts: 1 cup equals 207 calories, 6 g fat (3 g saturated fat), 50 mg cholesterol, 958 mg sodium, 22 g carbohydrate, 2 g fiber, 15 g protein.


Cream of Chicken Noodle Soup published in Country February/March 2009, p51





Tip

Refrigerate Chicken Soup without Noodles

When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it's time to serve, I add the noodles to the amount of soup I'm going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana






             Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Red Bliss Potato Salad

 

Red Bliss Potato Salad
"From Our Home to Yours"
Ozark First Church of the Nazarene"
2004
 
12 new potatoes, diced
1/4 cup green Onion, chopped
1 tablespoon Dijon Mustard
4 eggs
1/2 cup Sour Cream
1 Tablespoon Lemon Juice
 
 Cook potatoes for 12 minutes in boiling water or until tender. Drain. At the same time, hard boil the eggs in a small pan for10 minutes. Peel and chop. Combine Sour Cream, mustard and lemon juice in a small bowl. Combine everything in a large bowl. Chill if desired.
 
** Cookked ham can be added when you combine everything together.
 
Billie C.
A home should be clean enough to be healthy,
and dirty enough to be happy.
anoonymous

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Tuesday, October 26, 2010

{soups-salads-and-salad-dressings} Hearty Macaroni Salad

 

Hearty Macaroni Salad
"From Our Home to Yours"
Ozark First Church of the Nazarene"
2004
 
1/2 cup Macaroni
1/4 cup Luncheon Meat (spam)
1/2 cup Canned Green Peas
1/4 lb Cheddar Cheese, chopped
1 Tablespoon Onion, chopped
1 Tablespoon Parsley
1/4 cup chopped Green Pepper
1/2 cup chopped Celery
1/3 cup Mayonnaise
1   Hard boiled egg, sliced.
 
Cook Macaroni until tender. Drain. Mix all ingredients together. Chilll until cold. Serve.
 
Billie C.
A home should be clean enough to be healthy,
and dirty enough to be happy.
anoonymous

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Monday, October 25, 2010

{soups-salads-and-salad-dressings} SOUTHWEST TACO SOUP RECIPE, (T&T

 

SOUTHWEST TACO SOUP RECIPE, (T&T

 

1 AND ½ pounds ground beef

1, 23 ounce can Ranch Style Beans

1, 15 ounce can kidney beans

1, 15 ounce can pinto beans

1, 15 ounce can corn, (drained)

1, 14 ounce can Mexican style tomatoes

1 large onion, (chopped)

3 ribs celery, (chopped)

1 envelope ranch style dressing

2 packages taco seasoning

 

Brown the ground beef in a skillet, stirring often, until all meat is browned and crumbly.    Drain off fat.  

 

In a crock pot add all ingredients except for the ranch dressing mix and the taco seasoning mix.  Stir very well.  

 

Now, add the ranch dressing and taco seasoning.  Stir until very well mixed.

 

Cook in CP for 6 to 8 hours.

 

This is very good.

 

Marilyn

 

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Friday, October 22, 2010

Re: {soups-salads-and-salad-dressings} Alpine Mushroom Salad

 

Test.
----- Original Message -----
Sent: Friday, October 22, 2010 5:42 AM
Subject: {soups-salads-and-salad-dressings} Alpine Mushroom Salad

 

* Exported from MasterCook *

Alpine Mushroom Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Chanterelle mushrooms -- quart
1 c Porcini mushrooms -- cut into
1 t Garlic -- chopped
1 c Tomatoes -- peeled,seeded,dice
2 tb Fresh basil -- chopped
3 tb Olive oil
3 tb Lemon juice
1 tb Balsamic vinegar
1/2 c Sun-dried tomatoes -- diced
1/4 c Italian parsley -- chopped

Recipe by: Richard Chamberlain, Restaurant at the Little Nell, Aspen
Preparation Time: 0:20 Preheat oven to 400 degrees F. On a sheet pan,
place the mushrooms, garlic, and olive oil. Toss. Season. Bake in
oven until light brown. Remove. Toss with remaining ingredients. Keep
at room temperature.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1117 Calories; 109g Fat (83.2% calories from fat); 5g Protein; 44g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 98mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 1 Fruit; 21 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

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{soups-salads-and-salad-dressings} Arugula Salad

 

* Exported from MasterCook *

Arugula Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Garlic clove -- peeled
1/4 t Salt
2 tb Balsamic vinegar
1 t Dijon mustard
1/3 c Olive oil
2 c Mixed lettuce leaves
1 c Arugula -- stems removed
1/2 lb Mushrooms -- sliced
1 Sweet red pepper

In a wooden salad bowl, rub garlic and salt into the bowl to season
it. Combine vinegar, mustard and olive oil; stir. Tear lettuce into
bite sized pieces, along with arugula. Add mushrooms and slices of
red pepper. Toss well and serve.

Ogden writes: "Italian restaurants often serve arugula on its own
with a strong garlic flavored oil and vinegar dressing. Mixed with
milder greens and a good dressing, arugula is less dominating."

Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog,
Spring/Summer 1994, Vol. XI, No. 1. Pg. 41. Typed for you by Cathy
Harned.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 205 Calories; 18g Fat (73.9% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 186mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.

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