Saturday, March 31, 2012

{soups-salads-and-salad-dressings} > Apple Endive Salad With Grapefruit Dressing


> Apple Endive Salad With Grapefruit Dressing


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4 tsp. Dijon mustard

6 tbsp. grapefruit juice

Salt and black pepper to taste

4 tbsp. safflower oil

4 tbsp. soy oil

6 med. Belgium endives

3 well flavored, crisp apples (McIntosh or Cortland)

4 lg. mint leaves, minced (optional)


1. To make the dressing, whisk the mustard with the grapefruit juice, salt and pepper until mixture is light.


2. Whisk in oils until mixture is creamy.


3. Cut ends off endive, wash well. Drain and cut into strips and julienne.


4. Core but do not peel the apples. Cut into julienne strips. Mix apples with endive and cover immediately with dressing or apples will darken.


5. Serve on individual plates and sprinkle with mint leaves. 6 servings.  Enjoy.

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Wednesday, March 28, 2012

{soups-salads-and-salad-dressings} CREAM OF FRESH TOMATO SOUP




2 c. chopped ripe tomatoes

1/4 c. chopped onion

1 sm. bay leaf

1/2 tsp. sugar

1/2 tsp. salt

Dash of pepper



Simmer together for about 10 minutes. Sieve and set aside (should

be about 1 cup). In same saucepan melt 2 tablespoons butter. Stir

in 2 tablespoons flour and an additional 1/4 teaspoon salt. Add 2

cups milk all at once. Cook and stir until thickened. Slowly stir

in hot tomato mixture. Garnish with snipped green onion tops, if

desired.  Enjoy.

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{soups-salads-and-salad-dressings} Bean Chipotle Chile Vinaigrette Salad


Bean Chipotle Chile Vinaigrette Salad

1 Cup peeled jicama, diced
1 Cup tomato, seeded diced
1 Cup yellow bell pepper, diced
1/2 Cup green onions, thinly sliced
1/2 Cup carrot, diced
1/4 Cup cilantro fresh, chopped
16 Ounces pinto beans, drained
15 Ounces black beans, drained
1 Tablespoon sherry vinegar
1 Tablespoon fresh lime juice
1-1/2 Teaspoons vegetable oil
1/4 Teaspoon dried oregano
canned chipotle chile in adobo sauce

Combine first 8 ingredients in a large bowl; toss well, and set aside. Combine sherry vinegar and next 4 ingredients in a blender, and process until smooth. Pour over bean mixture, and toss gently. Cover and chill 2 hours. Makes 6 servings.


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{soups-salads-and-salad-dressings} Chinese Chicken Pasta Salad


Chinese Chicken Pasta Salad

1 cup mayonnaise
2 tablespoons soy sauce, reduced sodium
1 teaspoon ginger, ground
1/4 teaspoon hot pepper sauce
3 cups cooked rotini, drained
2 cups cooked, chopped chicken
1 cup chopped red pepper
1 cup snow pea pods
1/4 cup sliced green onion

Mix the salad dressing, soy sauce, and seasonings in a large bowl. Add the remaining ingredients and mix lightly. Cover and refrigerate for several hours or overnight. Serve chilled or at cool room temperature.



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{soups-salads-and-salad-dressings} Chili's Black Bean Soup


Chili's Black Bean Soup

1/4 cup olive oil
1/4 cup yellow onion, diced
1/4 cup carrots, diced
1/4 cup green bell pepper, diced
4 beef bouillon cubes
1 cup boiling Water
1 1/2 quarts (3 pounds) canned black beans, not drained
2 tablespoons cooking sherry
1 tablespoon distilled white vinegar
2 tablespoons Worcestershire sauce
1 tablespoon granulated sugar
2 teaspoons garlic, granulated
2 teaspoons salt
1/2 teaspoon black pepper, ground
2 teaspoons chili powder
8 ounces smoked sausage, small dice
1 tablespoon cornstarch
2 tablespoons water

In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Saute the vegetables until they are tender. Bring 1 cup of water to a boil, add the bouillon cubes, and allow to dissolve.

Add the bouillon, cooked beans, and the remaining ingredients (except cornstarch and 2 tablespoons water) to sauted vegetables. Bring mixture to a simmer and cook approximately 15 minutes.

In a blender, puree 1 quart of the soup, and put back into the pot.

In a separate bowl, combine the cornstarch and 2 tablespoon water. Add the cornstarch mix to the soup and bring to a boil for 1 minute.

Serve with cornbread, white rice, or your favorite side dish.


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Tuesday, March 27, 2012

{soups-salads-and-salad-dressings} Award Winning Chili Con Carne


Award Winning Chili Con Carne

4 tablespoons vegetable oil
1 green bell pepper, chopped
1 yellow onion, chopped
2 1/2 pounds lean ground beef
2 beef bouillon cubes
2/3 cup red wine
2 (16 ounce) cans whole peeled tomatoes, chopped, juice reserved
garlic cloves, crushed
1 (12 ounce) can tomato paste
1 1/2 teaspoons paprika
2 1/2 teaspoons chili powder
1 teaspoon cayenne pepper
2 1/2 teaspoons dried basil
1/2 teaspoon dried oregano
2 tablespoons dried parsley
1/2 teaspoon black pepper
1 teaspoon salt
12 drops hot pepper sauce
1 (15 ounce) can kidney beans, drained
3 tablespoons flour
3 tablespoons corn meal
1/2 cup water

Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Add the ground beef and cook until browned. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper.
Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.
Stir in kidney beans, and hot pepper sauce. You can add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes.
In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.


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{soups-salads-and-salad-dressings} Amish Chili Soup


Amish Chili Soup

1-1/2 lb. sausage
2 medium onions
3 C. tomato juice
1 can kidney beans
1 T. chili powder
1/4 to 1/2 C. brown sugar
Salt to taste
2 to 3 T. flour

Brown sausage and onion in a deep pot. Add remaining ingredients, except spaghetti, stir well, and bring to a boil. Add some spaghetti to the soup. Cook until spaghetti is done, about 5 to 10 minutes over medium-high heat.



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Sunday, March 25, 2012

{soups-salads-and-salad-dressings} Git ER done soup


Let me start by saying that I am  disabled and rely on a helpmate. She cut my veggies for a crockpot recipe that someone had sent. My neighbors kept me up until 3:00 in the morning, so no way was I able to get up in time to have a crockpot recipe done for supper. I decided to turn it into a soup and my hubby loved it.  TUSH
1 1/2 lbs ground beef (browned)
1 can tomato soup
1 can 14 1/2 oz beef broth
3 carrots chopped up
3 stocks celery chopped
1 envelope Lipton onion soup mix
1 1/2 t. Celery salt
3/4 C Barley
     Put first 7 ingredients into stock pot, cook until veggies are done. Add the barley and turn heat to simmer. Simmer for one hour.

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{soups-salads-and-salad-dressings} Amish Chicken Noodle Soup


Amish Chicken Noodle Soup

3 lb. chicken
2 qt. water
2 tsp. salt
1 1/2 c. chicken stock
2 c. celery, chopped
2 c. carrots, chopped
1 tart apple, chopped
1 c. onions, chopped
Dash pepper
4 c. egg noodles

Place chicken in kettle with 2 quarts water. Cover until tender (about 2 1/2 hours). Remove chicken from kettle and strain broth. Debone chicken and return to kettle with strained broth. Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender. Add noodles and cook 8-10 minutes.



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


Aztec Chicken Salad

1 chopped red pepper
1 chopped green pepper
1 can black beans, rinsed
1 can sweet corn
grated pepper jack cheese
1/2 purple onion, chopped
Salad mix
2 chicken breasts,cooked in fajita seasoning, cut into bite sized pieces

Toss with Catalina dressing with a dash of tabasco added.


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Saturday, March 24, 2012

{soups-salads-and-salad-dressings} SUPERB AMBROSIA SALAD




1/2 c. mayonnaise

1 (8 oz.) container plain or vanilla yogurt

1 (30 oz.) can fruit cocktail, well drained

1 (20 oz.) can pineapple chunks, well drained

1 (4 oz.) can shredded coconut

1/2 c. raisins


In large bowl fold mayonnaise into yogurt. Fold in the remaining ingredients. Cover and chill at least 2 hours. Makes 6 servings.  Enjoy.

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{soups-salads-and-salad-dressings} MICHIGAN NAVY BEAN AND POTATO SOUP




2 c. dry navy beans, water

2 c. chopped peeled potatoes

1 c. chopped onion

1/2 c. coarsely shredded carrot

1 tbsp. ketchup

1 tsp. salt

1/8 tsp. pepper

1 or more cups chopped ham (optional)


Rinse navy beans. In 3 quart saucepan, combine beans and 5 cups water. Cover pan and let stand in a cool place overnight. Drain. Add 7 1.s c. fresh water

and bring to a boil. Reduce heat and cook covered over medium heat for 1 hour or until beans are nearly tender, add potatoes, onions, carrot, ketchup,

salt, pepper and ham. Return mixture to boiling. Reduce heat, simmer 30 minutes or until bean and vegetables are tender. Mash beans and vegetables slightly

if desired.  Enjoy.

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{soups-salads-and-salad-dressings} MICHIGAN SENATE BEAN SOUP




1 lb. dry Michigan navy beans

1 meaty ham bone or 1 1/2 lbs. ham hocks

1 c. chopped Michigan onion

2 cloves garlic, minced

1 c. chopped celery

1/4 c. chopped parsley

1 1/2 c. mashed Michigan potatoes or 2/3 c. instant potato flakes

1 1/2 tsp. salt

1 tsp. pepper

1 tsp. each nutmeg, basil, oregano

1 bay leaf


Cover beans with 6 to 8 cups water. Boil 2 minutes. Remove from heat; cover, let stand 1 hour. Add another 2 quarts of water and ham bone. Simmer 1 1/2

hours. Stir in remaining ingredients. Simmer 20 to 30 minutes until beans are tender. Remove ham bone, trim off meat, return to soup. Serve hot. Freeze



You can also use the beans which come in a large jar, and start with the ham bone step. Yield: 3 quarts.  Enjoy.

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{soups-salads-and-salad-dressings} PENNSYLVANIA DUTCH CHICKEN CORN SOUP




1 (3 1/2 lb.) chicken or 3 1/2 lb. chicken parts

3 qt. water

1 lg. onion, diced fine

2 stalks celery, diced

1 tsp. ground white pepper

1 tbsp. salt

1/2 tsp. celery seed

2 1/2 c. whole kernel corn (yellow or white)

2 c. cream corn

1/2 can condensed cream of celery soup


In a large pot, place chicken, water, onion, celery, white pepper, salt and celery seed. Bring to a boil, then lower heat and cook for 2 hours. (If you

prefer using a pressure cooker, cook for 30 minutes after steam begins to rise.)


Once cooked, remove the chicken from the pot. Pick all the meat from the chicken discarding the skin, bones, grizzle and any excess fat. Dice the chicken

meat and return it to the pot. Add the kernel corn, cream corn and condensed celery soup to the pot.  Enjoy.

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{soups-salads-and-salad-dressings} PENNSYLVANIA DUTCH MIXED GREENS SALAD




2 quarts mixed baby greens

1/4 lb bacon, diced

2 eggs

1/2 cup honey, sugar or agave syrup (or sweeten to taste)

1/2 cup water

1/2 cup cider vinegar

2 cloves garlic, minced (optional)

3 hard boiled eggs, peeled and sliced


Peel and mince garlic. Marinate garlic in vinegar for 20 minutes.


Wash and dry greens thoroughly in a colander. While greens are drying, sauté the bacon until crisp. Pat greens dry with a paper towel and transfer to a

serving bowl.


In a separate medium-sized bowl, beat eggs, add sugar, water and vinegar/garlic mixture. Gradually stir into the still-hot bacon.


Continue stirring over low heat setting until mixture thickens. Pour dressing over the greens.


Toss well and garnish with the sliced eggs. Taste and adjust for seasoning, adding salt and pepper as needed. If dressing is too sweet, add more vinegar,

if too tart, add sugar or water.


This salad is also good made with Frisee, endive or escarole.


This recipe is for a sweet salad; if you prefer, start with 1/4 cup honey and add more to your taste.  Enjoy.  

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Thursday, March 22, 2012

{soups-salads-and-salad-dressings} CP SOUTHWESTERN BEAN SOUP AND CORNMEAL





1 (15 oz.) can red kidney beans, rinsed & drained

1 (15 oz.) can black beans, pinto beans or great northern beans, rinsed & drained

3 c. water

1 (14 1/2 oz.) Mexican style stewed tomatoes

1 (10 oz.) pkg. frozen whole kernel corn, thawed

2 med. carrots, sliced

1 lg. onion, chopped

1 (4 oz.) can chopped green chili peppers, undrained

2 tbsp. instant beef or chicken bouillon granules

1-2 tsp. chili powder

2 cloves garlic, minced


Combine ingredients in a 3 1/2 or 4 quart crockery cooker. Cover and cook on low heat 10-12 hours or on high heat 4-5 hours.




1/3 c. all-purpose flour

1/4 c. yellow cornmeal

1 tsp. baking powder

Dash of salt

Dash of pepper

1 beaten egg white

2 tbsp. milk

1 tbsp. cooking oil


In a small mixing bowl, stir together flour, cornmeal, baking powder, salt and pepper. In a medium bowl, combine egg white, milk and oil. Add to flour mixture;

stir with a fork until just combined. If soup was cooked on low-heat, turn to high heat.


Drop dumpling mixture from rounded teaspoons to make 8 mounds atop the soup. Cover, cook for 30 minutes more. (Do not lift cover.)  Enjoy.

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