Thursday, April 28, 2011

{soups-salads-and-salad-dressings} Spicy Vegetable Soup

 

 
Spicy Vegetable Soup

Pink Ribbon Cookbook,
 Women First Breast Cancer Support Group
 

1 lb Ground Beef
1 cup Onions, chopped
2 cloves Garlic, pressed
1 (30oz) jar Chunky Garden style Spaghetti Sauce with Mushrooms and peppers
1 (10 oz) can Beef Broth, undiluted
2 cups Water
1 cup Celery, sliced 
1 teaspoon Sugar
1 teaspoon Salt
1/2 teaspoonb Pepper
1 (10oz) can Rotel diced tomatoes and green Chilies
1 (16oz) package frozen Mixed Vegetables
 
Cook first 3 ingredients in large Dutch oven over medium heat until meat is browned, stirring to crumble, drain and return meat to Dutch oven. Add Spaghetti Sauce and next 6 ingredients and simmer 20 minutes. Stir in tomatoes and begetables; return to  boil. Cover and simmer 10 to 20 minutes.
Makes 12 cups.
 
In Memory of Rosalie Baker
 

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{soups-salads-and-salad-dressings} 8 Can Soup

 

8 Can Soup
 
Pink Ribbon Cookbook,
 Women First Breast Cancer Support Group
 
1 pound Ground Chuck
1 can whole Kernel Corn
1 can Rotel Tomatoes
1 can diced Tomatoes
1 can Veg-All
1 can Vegetable Soup
1 can Tomato Soup
1 can Hot Chili Beans
1 can Green Beans
Brown and drain ground Chuck, In a Crockpot, mix beef with all 8 cans (do not drain vegetables) Siimmer about 3 hours or over night in Crockpot.
Note: Add chili powder, salt, pepper and Worceshershire Sauce to taste. This recipe make a crockpot full and is wonderful left overs.
 
In Honor of Judy Counce.

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{soups-salads-and-salad-dressings} O'Hanlons Duck Soup

 

O'Hanlons Duck Soup

Pink Ribbon Cookbook,
 Women First Breast Cancer Support Group
 
3 or 4 pork chops, trim off fat and slice into strips
1 cup Cabbage, shredded
6 mushrooms, sliced
3 carrots, shredded
6 cups Chicken Broth
1/2 teaspoon Fresh Ginger root, grated, or 1/2 teaspoon ginger powder
12 oz bag large egg noodles
Soy Sauce to taste.
 
Brown chops in a small amount of either peanut or live oil. Place chops in large boiling pan with chicken broth and bring to a slow boil. Add cabbage, mushrooms, ginger, and carrots. Slow cook until tender. Add noodles and cook for 15 minutes. Add soy sauce before serving
 
In honor of Margaret Castro

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Wednesday, April 27, 2011

{soups-salads-and-salad-dressings} Bow Tie Seafood Salad Recipe

 

Bow Tie Seafood Salad Recipe




"I served this satisfying pasta salad to a group of hospital volunteers who were quick with compliments. It's brimming with shrimp and imitation crab and accented with dill," shares Lillian Julow, Gainesville, Florida.

This recipe is:

Quick




    * 32 Servings
    * Prep: 25 min. + chilling


Ingredients

    * 3 pounds uncooked bow tie pasta
    * 1-1/2 pounds imitation crabmeat, chopped
    * 1 pound frozen cooked salad shrimp, thawed
    * 4 celery ribs, chopped
    * 1 cup finely chopped green onions
    * 1 medium green pepper, diced
    * 4 cups mayonnaise
    * 1/4 cup dill pickle relish
    * 1/4 cup Dijon mustard
    * 1 tablespoon salt
    * 1 tablespoon dill weed
    * 3/4 teaspoon pepper


Directions

    * Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the crab, shrimp, celery, onions and green pepper.
    * In another bowl, whisk the mayonnaise, pickle relish, mustard, salt, dill and pepper. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 32 (1-cup) servings.


Nutrition Facts: 1 cup (prepared with fat-free mayonnaise) equals 217 calories, 2 g fat (trace saturated fat), 33 mg cholesterol, 686 mg sodium, 39 g carbohydrate, 2 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 lean meat.



Bow Tie Seafood Salad published in Taste of Home August/September 2006, p39






             Beth Layman  :)


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{soups-salads-and-salad-dressings} Crab Pasta Salad Recipe #5

 

Crab Pasta Salad Recipe



"Wanda, a lady at work, made this for a party and boy, did it catch on fast! It's especially good for summer picnics and barbecues." Cheryl Seweryn - Lemont, Illinois

This recipe is:

Quick




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


Ingredients

    * 8 ounces uncooked medium pasta shells
    * 1 pound creamy coleslaw
    * 1/2 cup mayonnaise
    * 1 tablespoon chopped onion
    * 1 teaspoon dill weed
    * Dash salt
    * 2 cups chopped imitation crabmeat


Directions

    * Cook pasta according to package directions. Meanwhile, in a large serving bowl, combine the coleslaw, mayonnaise, onion, dill and salt. Stir in crab.
    * Drain pasta and rinse in cold water. Add to coleslaw mixture; toss to coat. Chill until serving. Yield: 4 servings.


Nutrition Facts: 1-1/3 cups equals 678 calories, 37 g fat (6 g saturated fat), 37 mg cholesterol, 862 mg sodium, 69 g carbohydrate, 4 g fiber, 17 g protein.

Crab Pasta Salad published in Simple & Delicious March/April 2009, p45






             Beth Layman  :)


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{soups-salads-and-salad-dressings} Neptune Pasta Salad Recipe

 

Neptune Pasta Salad Recipe


This my original recipe and very easy to make. It's good for a light supper, and co-workers love it when I bring this to potluck lunches. —Deborah Baumgarten Jacksonville, Florida

This recipe is:

Quick




    * 2 Servings
    * Prep: 25 min. + chilling


Ingredients

    * 3/4 cup uncooked tricolor spiral pasta
    * 4 ounces imitation crabmeat, chopped
    * 2 tablespoons chopped green onion
    * 1/4 cup mandarin oranges
    * 2 tablespoons sour cream
    * 2 tablespoons mayonnaise
    * 2 tablespoons orange juice
    * 1/4 teaspoon salt
    * 1/4 teaspoon dill weed


Directions

    * Cook pasta according to package directions; drain and rinse in cold water. In a bowl, combine the pasta, crab, onions and oranges. In another bowl, combine the sour cream, mayonnaise, orange juice , salt and dill. Add to the pasta mixture; toss to coat. Cover and refrigerate until serving. Yield: 2 servings.


Nutrition Facts: 1 serving (1 cup) equals 329 calories, 14 g fat (3 g saturated fat), 22 mg cholesterol, 696 mg sodium, 39 g carbohydrate, 1 g fiber, 10 g protein.



Neptune Pasta Salad published in Reminisce March/April 2005, p49







             Beth Layman  :)


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{soups-salads-and-salad-dressings} Crab Pasta Salad Recipe

 

Crab Pasta Salad Recipe



This medley of crab, pasta and vegetables in a creamy dressing make this a special salad for company as well as everyday. —Estelle Hardin, Kanab, Utah

This recipe is:

Quick




    * 6-8 Servings
    * Prep: 20 min. + chilling


Ingredients

    * 2 cups uncooked tricolor spiral pasta
    * 2 cups imitation crabmeat, chopped
    * 1 cup (8 ounces) sour cream
    * 1/2 cup mayonnaise
    * 3/4 teaspoon celery seed
    * 3/4 teaspoon garlic powder
    * 1/4 teaspoon salt
    * Pepper to taste
    * 1 cup fresh broccoli florets
    * 1 cup fresh cauliflowerets


Directions

    * Cook pasta according to package directions; drain and rinse in cold water. In a bowl, combine the crab, sour cream, mayonnaise, celery seed, garlic powder, salt and pepper. Stir in the pasta, broccoli and cauliflower. Cover and refrigerate for at least 2 hours before serving. Yield: 6-8 servings.




Crab Pasta Salad published in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p201







             Beth Layman  :)


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{soups-salads-and-salad-dressings} Dilly Crab Salad Recipe

 

Dilly Crab Salad Recipe



"This summery seafood salad is one of my husband's favorites," notes Christy Herbert of Muskegon, Michigan. "For a tasty variation, add peas, pimientos or green onions to the colorful mixture."

This recipe is:

Quick




    * 8-10 Servings
    * Prep/Total Time: 20 min.


Ingredients

    * 1 package (16 ounces) medium pasta shells
    * 2 packages (8 ounces each) imitation crabmeat, flaked
    * 1-1/2 cups (12 ounces) sour cream
    * 1-1/2 cups mayonnaise
    * 1 to 2 tablespoons dill weed


Directions

    * Cook pasta according to package directions; drain and rinse in cold water. Transfer to a large bowl. Stir in crab. Combine the sour cream, mayonnaise and dill; add to pasta mixture and stir to coat. Chill until serving. Yield: 8-10 servings.


Nutrition Facts: 1 serving (3/4 cup) equals 497 calories, 33 g fat (8 g saturated fat), 39 mg cholesterol, 326 mg sodium, 37 g carbohydrate, 2 g fiber, 9 g protein.



Dilly Crab Salad published in Quick Cooking May/June 2000, p9






             Beth Layman  :)


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{soups-salads-and-salad-dressings} Pasta Crab Egg Salad Recipe

 


   Pasta Crab Egg Salad Recipe




Your family will never guess that the flavorful coating for this pasta and crab combination starts with yesterday's egg salad. This delicious second-day dish is simple to assemble and pretty, too.

This recipe is:

Quick




    * 4 Servings
    * Prep/Total Time: 10 min.


Ingredients

    * 4 cups cooked tricolor spiral pasta
    * 1 cup imitation crabmeat, chopped
    * 1 cup Creamy Egg Salad
    * 1 cup mayonnaise
    * 1/2 cup shredded carrot
    * 1 teaspoon dill weed
    * 1/4 teaspoon salt


Directions

    * In a bowl, combine all ingredients; mix well. Refrigerate until serving. Yield: 4 servings.




Pasta Crab Egg Salad published in Quick Cooking March/April 2002, p42










          Beth Layman  :)


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{soups-salads-and-salad-dressings} Pasta Crab Salad Recipe

 

Pasta Crab Salad Recipe




"When it comes to cooking, I believe the simpler the better," writes Holland, Michigan's Carol Blauw. "A few years ago, a co-worker told me about this colorful, tasty and, most importantly, easy-to-prepare salad," she says. "It has been a favorite at our house ever since."

This recipe is:

Quick




    * 10 Servings
    * Prep: 20 min. + chilling


Ingredients

    * 4-1/2 cups uncooked tricolor spiral pasta
    * 1 package (16 ounces) imitation crabmeat, flaked
    * 1/3 cup each chopped celery, green pepper and onion
    * 1/2 cup reduced-fat mayonnaise
    * 1/2 cup reduced-fat ranch salad dressing
    * 1 teaspoon dill weed


Directions

    * Cook pasta according to package directions; drain and rinse in cold water. Place in large bowl; add the crab, celery, green pepper and onion.
    * In a small bowl, combine the mayonnaise, salad dressing and dill. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 10 servings.


Nutritional Analysis: One serving (1 cup) equals 242 calories, 7 g fat (1 g saturated fat), 15 mg cholesterol, 579 mg sodium, 33 g carbohydrate, 1 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fat.



Pasta Crab Salad published in Quick Cooking July/August 2001, p61






             Beth Layman  :)


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{soups-salads-and-salad-dressings} Crab Pasta Salad Recipe

 

Crab Pasta Salad Recipe



This salad has a very good blend of flavors. It's easy to make and especially delicious on a hot day.

This recipe is:

Quick




    * 4-6 Servings
    * Prep: 20 min. + chilling


Ingredients

    * 2 cups uncooked medium shell pasta
    * 1-1/2 cups imitation crabmeat, chopped
    * 1 cup fresh broccoli florets
    * 1/2 cup diced green pepper
    * 1/2 cup quartered cherry tomatoes
    * 1/4 cup chopped green onions
    *

      DRESSING:
    * 1/2 cup mayonnaise
    * 1/4 cup creamy Italian salad dressing
    * 1/4 cup grated Parmesan cheese


Directions

    * Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl. Stir in crab, broccoli, green pepper, tomatoes and onions.
    * For dressing, combining dressing ingredients; pour over salad and gently toss to coat. Cover and refrigerate for 2-4 hours. Yield: 4-6 servings.


Nutrition Facts: 1 serving (1 cup) equals 370 calories, 20 g fat (3 g saturated fat), 14 mg cholesterol, 488 mg sodium, 36 g carbohydrate, 2 g fiber, 11 g protein.



Crab Pasta Salad published in Country June/July 2001, p51







             Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
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{soups-salads-and-salad-dressings} Seafood Pasta Salad Recipe

 

Seafood Pasta Salad Recipe



This side dish's sweet dressing has a bit of kick that combines perfectly with the pasta, seafood and veggies. Elizabeth Halfman of Davenport, Iowa shares the recipe.

This recipe is:

Quick




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


Ingredients

    * 8 ounces uncooked spiral pasta
    * 1/2 cup mayonnaise
    * 1/2 cup Thousand Island salad dressing
    * 3 to 4 drops hot pepper sauce
    * 1 package (8 ounces) imitation crabmeat, chopped
    * 1 package (5 ounces) frozen cooked salad shrimp, thawed
    * 1 cup fresh broccoli florets
    * 1 cup fresh cauliflowerets
    * 1/2 cup diced celery


Directions

    * Cook pasta according to package directions. Meanwhile, in a large bowl, combine the mayonnaise, salad dressing and hot pepper sauce. Stir in the crab, shrimp, broccoli, cauliflower and celery.
    * Drain pasta and rinse in cold water. Gently stir into shrimp mixture. Cover and refrigerate until serving. Yield: 10 servings.


Nutrition Facts: 3/4 cup equals 253 calories, 13 g fat (2 g saturated fat), 38 mg cholesterol, 352 mg sodium, 23 g carbohydrate, 1 g fiber, 9 g protein.



Seafood Pasta Salad published in Simple & Delicious May/June 2008, p47







             Beth Layman  :)


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Monday, April 25, 2011

{soups-salads-and-salad-dressings} Scandinavian Raspberry Soup

 

* Exported from MasterCook *

Scandinavian Raspberry Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 oz (2 pk) Red Raspberries *
1/2 c Orange Juice
1/4 c Lemon Juice
1 tb Cornstarch
3/4 c Chablis **
Fresh Orange Sections
Garnishes ***
Sour Cream

* Raspberries should be the frozen in syrup kind and be thawed. ** You
can use other dry white wines in this soup, but just white wines ***
Garnishes to include Raspberries, Orange Rind Twists or Mint Leaves.
~----------------------------------------------------------
In blender container, puree 1 package raspberries, strain to remove seeds.
In medium saucepan, combine pureed raspberries, orange juice, lemon juice
and cornstarch; mix well. Over medium heat, cook and stir until slightly
thickened and clear; cool. Stir in remaining package of raspberries and
chablis. Chill. To serve, place several orange sections in each bowl; add
soup. Garnish as desired; serve with sour cream. Refrigerate left- overs.


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

Per Serving (excluding unknown items): 70 Calories; trace Fat (0.5% calories from fat); trace Protein; 17g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1 Grain(Starch); 0 Fruit.

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

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{soups-salads-and-salad-dressings} Rohkostsalat (cabbage Fruit Salad With Sour-cream Dressing)

 

* Exported from MasterCook *

Rohkostsalat (cabbage Fruit Salad With Sour-cream Dressing)

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Cabbage -- Raw, Shredded
1 Apple -- Med., Diced, Unpeeled
1 tb Lemon Juice
1/2 c Raisins
1/4 c Pineapple Juice
1 1/2 ts Lemon Juice
1/4 ts Salt
1 tb Sugar
1/2 c Sour Cream

Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to
prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices,
salt, and sugar. Add sour cream, stir until smooth; add to salad and
chill.


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

Per Serving (excluding unknown items): 365 Calories; 6g Fat (14.7% calories from fat); 2g Protein; 81g Carbohydrate; 3g Dietary Fiber; 13mg Cholesterol; 160mg Sodium. Exchanges: 1/2 Vegetable; 2 Fruit; 0 Non-Fat Milk; 1 Fat; 3 1/2 Other Carbohydrates.

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

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