Tuesday, February 28, 2012

{soups-salads-and-salad-dressings} Beef Cabbage Soup

 

Beef Cabbage Soup

4 slices of bacon, cooked & crumbled
1 lb. hamburger, cooked, crumbled & drained

Place in large kettle or slow cooker: the bacon and hamburger and add:
1 lg. onion, chopped
3 lg. potatoes, cubed
4 c. cabbage, shredded
3 bouillon cubes
3 c. water
1 lg. can crushed tomatoes or 1 qt. tomato juice
1 can kidney beans
Season to taste


Cook until all is tender and ready to eat (I cook all afternoon in slow cooker.)

 

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{soups-salads-and-salad-dressings} Cabbage And Fruit Salad

 

Cabbage and Fruit Salad

4 cups cabbage, shredded
2 oranges, peeled and cut into bite sized pieces
2 red apples,chopped
1 cup seedless grapes,red-halved
1/4 cup raisins
1/2 cup mayonnaise
1/4 cup milk
1 tablespoon lemon juice
1 tablespoon sugar
1/8 teaspoon salt
1/2 cup pecans,toasted and chopped

In a large bowl, toss cabbage, oranges, apples, grapes and raisins; cover and refrigerate. In a small bowl, combine mayonnaise, milk, lemon juice, sugar and salt; cover and refrigerate. Just before serving, stir dressing and pecans into salad.

 


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Sunday, February 26, 2012

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

 


Beef and Vegetable Soup

2 1/2 tablespoons oil
1 1/2 pound stewing beef
1 medium onion, chopped
2 medium carrots, chopped
1 green pepper, chopped
2 stalks celery, sliced
8 cups beef stock
1 pound tomatoes, chopped
salt and pepper
1/2 teaspoon oregano

Cut the beef into small pieces and sauté in a fry pan until well
browned. Transfer to crockery pot. Sauté the onion until
transparent
in the fry pan. Add the carrots, pepper and celery and cook for
fine
minutes. Put in crockpot. Stir in the beef stock, tomatoes,
salt and
pepper to taste and oregano. cover and cook on low heat for
8-12
hours. Serves 8.

from Ways To Prepare Crockery Pot Dishes

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{soups-salads-and-salad-dressings} Cheeseburger Soup

 

Cheeseburger Soup

Yield: 8 servings/2-1/4 quarts

1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all-purpose flour
2 cups (8 ounces) process cheese (Velveeta)
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream

In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan,
saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until
vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to
a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are
tender.

Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir
for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for
2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir
until cheese melts. Remove from the heat; blend in sour cream.

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{soups-salads-and-salad-dressings} Tomato Seafood Soup

 

Tomato Seafood Soup

Yield: 8 servings/2 quarts

1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon olive oil
1/2 teaspoon minced garlic
1 can (14 ounces) diced tomatoes, undrained
1 jar (14 ounces) spaghetti sauce
1 cup salsa
3/4 cup chicken broth
1/2 cup white wine or additional chicken broth
3 teaspoons dried parsley flakes
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 to 1/4 teaspoon pepper
1 package (12 ounces) frozen uncooked shrimp, thawed, peeled and deveined
1 package (8 ounces) imitation crabmeat, chopped or 2 cans (6 ounces each)
crabmeat, drained, flaked and cartilage removed
1 can (6-1/2 ounces) minced clams, undrained

In a Dutch oven, saute onion and green pepper in oil until onion is tender. Add
garlic; stir 1 minute longer. Stir in the tomatoes, spaghetti sauce, salsa,
broth, wine or additional broth and seasonings. Bring to a boil. Reduce heat;
cover and simmer for 20 minutes.

Add the shrimp, crab and clams. Cover and simmer for 5-7 minutes or until shrimp
turn pink.

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{soups-salads-and-salad-dressings} Sausage Kale Soup

 

Sausage Kale Soup

Makes 8 servings/2 quarts

1 pound uncooked Italian sausage links
3/4 cup chopped onion
1 bacon strip, diced
2 garlic cloves, minced
2 cups water
1 can (14-1/2 ounces) chicken broth
2 cups diced potatoes
2 cups thinly sliced fresh kale
1/3 cup heavy whipping cream

Place the sausages in a ungreased 15-in. x 10-in. x 1-in. baking pan; pierce
casings. Bake at 325° for 15-20 minutes or until fully cooked. Drain; set aside
to cool.

Meanwhile, in a saucepan, saute onion and bacon for 3 minutes or until onion is
tender. Add garlic; saute for 1 minute. Add water, broth and potatoes; bring to
a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are
tender.

Cut sausages in half lengthwise, then into 1/4-in. slices. Add kale, cream and
sausage to soup; heat through (do not boil).

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{soups-salads-and-salad-dressings} Sausage Lentil Soup

 

Sausage Lentil Soup

Makes 6 servings

1/2 pound bulk Italian sausage
1 large onion, finely chopped
1 small green pepper, finely chopped
1 small carrots, finely chopped
1 large garlic clove, finely minced
1 bay leaf
2 cans (14-1/2 ounces each) chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
3/4 cup dried lentils, rinsed
1/4 cup country-style or regular Dijon mustard

In a Dutch oven, cook sausage over medium heat until no longer pink. Drain fat
and crumble sausage; return to Dutch oven along with remaining ingredients
except mustard. Simmer, covered, 1 hour or until lentils and vegetables are
tender.

Stir in mustard. Remove and discard bay leaf before serving.

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{soups-salads-and-salad-dressings} Hungarian Goulash Soup

 

Hungarian Goulash Soup

Makes 15 servings

1-1/4 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons olive oil, divided
4 medium onions, chopped
6 garlic cloves, minced
2 teaspoons paprika
1/2 teaspoon caraway seeds, crushed
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 teaspoon salt, optional
2 cans (14-1/2 ounces each) beef broth
2 cups cubed peeled potatoes
2 cups sliced carrots
2 cups cubed peeled rutabagas
2 cans (28 ounces each) diced tomatoes, undrained
1 large sweet red pepper, chopped
Sour cream, optional

In a Dutch oven over medium heat, brown beef in 1 tablespoon oil. Remove beef;
drain drippings. Heat remaining oil in the same pan; saute onions and garlic for
8-10 minutes over medium heat or until lightly browned.

Add the paprika, caraway, pepper, cayenne and salt if desired; cook and stir 1
minute. Return beef to pan. Add broth, potatoes, carrots and rutabagas; bring to
a boil. Reduce heat; cover and simmer for 1-1/2 hours or until vegetables are
tender and meat is almost tender.

Add tomatoes and red pepper; return to a boil. Reduce heat; cover and simmer
30-40 minutes or until meat and vegetables are tender.

Serve with sour cream if desired.

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{soups-salads-and-salad-dressings} Acorn Squash Soup With Kale

 

Acorn Squash Soup with Kale

4 strips bacon, 4 ounces, cut crosswise into 1/2-inch pieces
1 medium onion, finely chopped
1/2 pound kale, thick stems removed, leaves finely chopped (about 8 cups)
4 cups Acorn Squash Puree, or 2 packages (12 ounces each) frozen winter squash puree, thawed
Coarse salt and ground pepper

Cook bacon in a large saucepan over medium heat, stirring occasionally, until crisp, 4 to 5 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside.
Add onion to fat in pan, and cook until softened, 4 to 5 minutes. Add kale; cook until soft, 3 to 4 minutes.
Add squash puree and 3 cups water (or more if necessary to achieve desired consistency); bring just to a boil. Season generously with salt and pepper. Serve, garnished with reserved bacon.



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Saturday, February 25, 2012

{soups-salads-and-salad-dressings} OT: Are you a lurker but love recipes?

 

Tamara's Recipes is moderator posting only. This is the one and only
group that I will be sending each and every recipe that I send out to
my own groups. It covers everything from cookies to casseroles and
everything in between. So, come join me if you enjoy the recipes that
I send to my groups.

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Friday, February 24, 2012

{soups-salads-and-salad-dressings} Beaumont Inn Burgoo

 

Beaumont Inn Burgoo

1/2 gallon Chicken Stock
salt and pepper; to taste
1 lb Mixed cooked meats (beef;
1/2 gallon Beef stock
2 lg Carrots; diced
1/2 c Yellow corn
1 Celery; diced
1/4 c Lima beans
1 lg Potato; diced
2 ts Garlic; minced
1 c Tomatoes; diced
1 lg Onion; diced
1 sm Green bell pepper; diced
1/4 c Peas
1 oz Worcestershire Sauce
1/2 c Okra

Combine all ingredients and bring to a boil. Reduce heat and simmer for 2 hours, skimming the top as needed. Note: Many regional versions of this soup are thick enough to stand your spoon in. I developed this recipe to be a lighter first course soup. Its history dates back to before the civil war and is a favorite at Kentucky Derby time

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Thursday, February 23, 2012

{soups-salads-and-salad-dressings} Buffalo Chicken Salad

 

Buffalo Chicken Salad

chopped celery
sliced carrot
mayonnaise
chicken, canned or chopped leftover
Frank's Red Hot Sauce


Add everything to a bowl. Mix. Put on top of lettuce, crackers, or bread.

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{soups-salads-and-salad-dressings} Bulgarian Potato Salad

 

Bulgarian Potato Salad

1 lb raw potatoes
8 Pieces of Green Onion/ or 2 Heads of White Onion
Fresh Parsley
Salt
Vinegar
Dill
Oil

Take the potatoes and wash them. Then put them in water to boil ( boil until ready.
Peal the potatoes while still hot. Set a side and ait them to cool down for like 10 min.
Cut the potatoes as on the photo ( bigger chunks)and put them in a larger bowl.
Take the green onion and chop it, af you have fresh onion cut the head on 2 then cut each half on to rainbow pieces.
Add the onion to the potatoes.
Wash the parsley and chop it, then add it to the potatoes and the onion.
Add 1-2 tea spoons of dill (can be dried or fresh) add oil about 5-6 tablespoons, add about 3-4 spoons vinegar, and salt on taste.
Add savory *secret ingredient*
Stir in all the ingredients and taste, if the vinegar is little add a bit more, if you think you need more oil add a bit more!
Set a side in a fridge for a while. Serve with bread or as a separate side dish

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Wednesday, February 22, 2012

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

 

Pumpkin Vegetable Soup

"Tastes of the South," Stringer Maroon Pride High School Band, MS


1 large onion, chopped
2 Tbsp. butter
8 (10-oz.) cans chicken broth
1 large potato, diced
1 cup frozen lima beans
1 cup whole kernel corn
2 medium carrots, sliced
1 (16-oz.) can red kidney beans
1 (16-oz.) can pumpkin
Salt, pepper to taste
Garlic to taste
1/2 pint half-and-half
Chicken, cooked and chopped

Saute onion in butter. Add broth and vegetables. Cook until vegetables are tender. Add beans, pumpkin and half-and-half. Add chicken.

from the Nov. 2010 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook

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{soups-salads-and-salad-dressings} Chilled Corn and Shrimp Soup Recipe

 

Chilled Corn and Shrimp Soup Recipe


Hot days call for cool foods, like this refreshing soup. Both filling and flavorful, it uses the best of summer's bounty. Seasonings can be adjusted to your tastes.—Mary Marlowe Leverette, Columbia, South Carolina

This recipe is:

Contest Winning

Quick



    Prep: 30 min. + chilling
    Yield: 6 Servings


Ingredients

    1/2 cup chopped sweet onion
    3 tablespoons olive oil
    1-1/2 pounds uncooked small shrimp, peeled and deveined
    2 garlic cloves, minced
    1 teaspoon curry powder
    2 cups buttermilk
    1 package (16 ounces) frozen shoe-peg corn, thawed, divided
    1 cup (8 ounces) reduced-fat sour cream
    1 teaspoon hot pepper sauce
    1 teaspoon salt
    1/2 teaspoon coarsely ground pepper
    2 tablespoons minced chives


Directions

    In a large skillet, saute onion in oil until tender. Add the shrimp, garlic and curry; saute 4-6 minutes longer or until shrimp turn pink. Remove from the heat and set aside.
    In a blender, combine the buttermilk, 2 cups corn, sour cream, pepper sauce, salt and pepper. Cover and process until smooth; transfer to a large bowl. Add remaining corn and shrimp mixture. Cover and refrigerate for at least 3 hours. Garnish servings with chives. Yield: 4 servings.

Nutritional Facts 1 cup equals 317 calories, 13 g fat (4 g saturated fat), 153 mg cholesterol, 689 mg sodium, 23 g carbohydrate, 2 g fiber, 26 g protein.


Originally published as Chilled Corn and Shrimp Soup in Country Woman August/September 2011, p32





             Beth Layman  :)


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{soups-salads-and-salad-dressings} Chicken Tortilla Chowder Recipe

 

Chicken Tortilla Chowder Recipe



As a student attending college full-time, I find my time in the kitchen is limited. This recipe helps me have a hot meal on the table when my husband gets home. He's a real meat-and-potatoes man, but he absolutely loves this thick, creamy chowder with tortilla strips that puff up like homemade noodles. —Jennifer Gouge Lubbock, Texas

This recipe is:

Contest Winning

Quick



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


Ingredients

    1 can (14-1/2 ounces) chicken broth
    1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
    1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
    1-1/2 cups milk
    2 cups cubed cooked chicken
    1 can (11 ounces) Mexicorn
    1 jar (4-1/2 ounces) sliced mushrooms, drained
    1 can (4 ounces) chopped green chilies
    1/4 cup thinly sliced green onions
    4 flour tortillas (6 to 7 inches), cut into 1/2-inch strips
    1-1/2 cups (6 ounces) shredded cheddar cheese


Directions

    In a Dutch oven, combine the broth, soups and milk. Stir in the chicken, corn, mushrooms, chilies and onions. Bring to a boil. Add the tortilla strips. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Add cheese; stir just until melted. Serve immediately. Yield: 8-10 servings (2-1/2 quarts).

Nutritional Facts 1 serving (1 cup) equals 256 calories, 12 g fat (6 g saturated fat), 53 mg cholesterol, 1,132 mg sodium, 20 g carbohydrate, 2 g fiber, 17 g protein.



Originally published as Chicken Tortilla Chowder in Quick Cooking July/August 1998, p29






             Beth Layman  :)


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{soups-salads-and-salad-dressings} Cheesy Corn Chowder Recipe

 

Cheesy Corn Chowder Recipe


I've had this chowder recipe for 30 years, and the whole family really enjoys its cheesy, corn taste. It makes a big pot—enough for seconds! —Lola Comer Marysville, Washington SANDY: Per our discussion, please make the soup more golden tone. Stylist didn't add half of the cheese. Thanks. saj 2/7/08

This recipe is:

Contest Winning



    Prep: 30 min.
    Cook: 30 min.
    Yield: 15 Servings


Ingredients

    6 bacon strips, chopped
    3/4 cup chopped sweet onion
    2-1/2 cups water
    2-1/2 cups cubed peeled potatoes
    2 cups sliced fresh carrots
    2 teaspoons chicken bouillon granules
    3 cans (11 ounces each) gold and white corn, drained
    1/2 teaspoon pepper
    7 tablespoons all-purpose flour
    5 cups 2% milk
    3 cups (12 ounces) shredded cheddar cheese
    1 cup cubed process cheese (Velveeta)


Directions

    In a Dutch oven, cook bacon and onion over medium heat until onion is tender. Add the water, potatoes, carrots and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
    Stir in corn and pepper. In a large bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses; cook and stir until melted. Yield: 15 servings (3-3/4 quarts).

Nutritional Facts 1 cup equals 282 calories, 16 g fat (9 g saturated fat), 44 mg cholesterol, 644 mg sodium, 25 g carbohydrate, 2 g fiber, 12 g protein.


Originally published as Cheesy Corn Chowder in Taste of Home June/July 2008, p37





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{soups-salads-and-salad-dressings} Cheesy Chicken Chowder Recipe

 

Cheesy Chicken Chowder Recipe



I like to serve this hearty chowder with garlic bread and a salad. It's a wonderful dish to prepare when company drops in. The rich, mild flavor and tender chicken and vegetables appeal even to children and picky eaters. —Hazel Fritchie, Palestine, Illinois

This recipe is:

Contest Winning



    Prep: 10 min.
    Cook: 25 min.
    Yield: 6-8 Servings


Ingredients

    3 cups chicken broth
    2 cups diced peeled potatoes
    1 cup diced carrots
    1 cup diced celery
    1/2 cup diced onion
    1-1/2 teaspoons salt
    1/4 teaspoon pepper
    1/4 cup butter, cubed
    1/3 cup all-purpose flour
    2 cups milk
    2 cups (about 8 ounces) shredded cheddar cheese
    2 cups diced cooked chicken


Directions

    In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat; add the potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 12-15 minutes or until vegetables are tender.
    Meanwhile, melt butter in a medium saucepan; stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese, stirring until melted; add to broth along with chicken. Cook and stir until heated through. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 322 calories, 19 g fat (12 g saturated fat), 85 mg cholesterol, 1,100 mg sodium, 18 g carbohydrate, 2 g fiber, 21 g protein.



Originally published as Cheesy Chicken Chowder in Taste of Home June/July 1993, p29






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