Friday, July 8, 2016

{soups-salads-and-salad-dressings} May 30th Recipe Round Robin 2016


I can’t believe I let this one get by me without sharing.

Contact Theresa for any questions about any of these recipes.

Theresa Richard

Hello everyone, I apologize for the Robin going out so late.

Was out of town for the holiday weekend.

{1} Alberti's Cabbage Soup, submitted by Theresa in Bardstown, Kentucky,


Recipe courtesy of Lisa Robertson 
In a large stockpot: 2 Tbsp. olive oil on medium heat Add: 1 white onion chopped, 
1 head celery chopped, 2 cloves minced garlic Sauté until translucent Add: salt, 
pepper & red pepper flakes Stir in: 28 oz can tomatoes, broken up by hand 28 oz 
can diced tomatoes 2 -32oz containers vegetable broth Bring to a boil Stir in 1 head 
cabbage chopped 1 can corn Simmer 40 minutes Serve as is or with feta on top, 
but either way it's extra yummy with bread.
Sriracha Veggie Stir Fry, submitted by Theresa,
Recipe courtesy of Lisa Robertson 
It's yummy! I added more Sriracha sauce when I ate it because I like it spicy! Lots of veggies and delish :)
1/4 cup beef broth 
3 Tbsp. soy sauce
1/2 tsp. sriracha 
1 tsp. sesame oil 
1 Tbsp. honey
-Set aside
-In large skillet or wok, heat 2 Tbsp. canola oil,
1/2 red onion, sliced
1 tsp. minced ginger
3 cloves garlic, minced
-Stir fry About 20 seconds
1 red bell pepper
1 bunch broccoli
3 carrots- matchsticks
Shitake mushrooms, small package
2 green onions chopped
-Stir fry 2-3 minutes
-Add sauce, stir fry 2-3 more minutes
-Serve and add sesame seeds and more Sriracha if you like it spicy!
It's kind of a "whatever I had in the fridge" stir fry :)
Citrus Broccoli Salad, submitted by Theresa,
1/2 cup mayonnaise or salad dressing
1/4 cup orange juice
1 teaspoon sugar
1/2 teaspoon salt
Dash of pepper
3 cups coarsely chopped broccoli florets (about 8 oz)
1 cup orange, peeled, cut into bite-size chunks
3/4 sweetened dried cranberries
1/3 cup roasted salted sunflower nuts
2 tablespoons sliced red onion
In large serving bowl, mix mayonnaise, orange juice, sugar, salt and pepper. Add remaining ingredients; toss until well coated. 
Store covered in refrigerator.
{2}      Hershey’s Fudge Cake 1947, submitted by Hilda in Kentucky,
2-1/4 cups sifted flour                            
1 tsp. baking soda                                               
1 tsp. baking powder                             
1/2 tsp. salt                                                           
1/2 cup shortening                                 
1-1/2 cups sugar                                                 
1 tsp. vanilla                                             
2 eggs                                                                   
1 cup sour milk                                        
1/3 cup hot water                                                 
1/2 cup Hershey’s Cocoa
Sift flour once, then measure and mix with soda, baking powder and salt; sift again. 
Cream shortening; add sugar gradually, beating thoroughly after each addition. 
Add vanilla, then well-beaten eggs; beat until fluffy. 
Beat in flour mixture alternately with sour milk. 
Mix cocoa and hot water to form a smooth paste; beat into batter. 
Pour into 3 small cake pans, or 2 large layer cake pans. 
Bake in moderate oven (350 degrees F) 30-35 minutes. 
Cool, spread with any chocolate icing. 
To make sour milk, add 1 tablespoon vinegar to 8 ounces of milk. 
Let sit 5 minutes.
{3}        Cafe de Paris Butter, submitted by Laurel in Australia,
This is wonderful served with grilled or barbecued beef.
500g softened (unsalted) butter
30g tomato sauce
1 tablespoon Dijon mustard
1 tablespoon washed baby capers
3 shallots, coarsely chopped
1 bunch flat-leaf parsley, picked and roughly chopped (1 bunch)
1 bunch chives coarsely chopped
1 teaspoon chopped dill sprigs
1/2 teaspoon marjoram, dried
pinch dried rosemary, chopped
1 clove garlic
4 anchovy fillets
1 tablespoon brandy
1 tablespoon Madeira or Malmsey (you could also use Sherry)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon sweet paprika
1/2 teaspoon mild curry powder
1/2 teaspoon crushed black peppercorns
zest of 1/2 lemon
zest of 1/2 orange
juice of 1 lemon
1 teaspoon sea salt
Preparation method
Remove butter from refrigerator 30 minutes before using. 
Beat butter until very soft and aerated. 
The butter will become almost white at this stage. 
Combine all remaining ingredients (except the butter) in food processor and 
process until well pureed.
Fold puree into the beaten butter.
Form the butter into a log (or a few small logs) on plastic wrap or baking paper, shape and freeze until required.
To serve, grill or barbecue rump steak until cooked as desired; stand, covered 5 minutes to rest. Cut 1cm slices off butter logs and place on cooked steak.
Serve immediately.....
{4}        Pork Chops with Creamy Mustard and Sage Gravy, submitted by Muriel,  
Recipe By: Great Food Fast by Bob Warden, Pressure cooker book
Serving Size: 4
1 tablespoon Vegetable oil
4 thick cut pork chops, 1 1/4 " thick
salt & pepper
1 cup chicken stock
2 teaspoons fresh sage, chopped
1 teaspoon light brown sugar
1/4 teaspoon garlic powder
1/4 cup whole grain mustard
1 teaspoon cornstarch, mixed into 1 T water
2 tablespoons butter
With the cooker’s lid off, heat oil on HIGH or “brown,” until sizzling.
Generously season the chops with salt and pepper, place in the cooker, and brown on each side.
Add the chicken stock, sage, brown sugar, and garlic powder to the cooker and securely lock
 the cookers lid. Set for 15 minutes on HIGH.
Let the Cooker’s pressure release naturally 10 minutes before quick releasing any remaining pressure. 
Remove chops and let rest under aluminum foil.
Drain off half of the cooking liquid and discard.
Set the cooker to HIGH or “brown” with lid off, and whisk the mustard and corn stars into remaining cooking liquid to create the gravy. 
Let simmer 2 minutes to thicken before turning cooker off and stirring in butter. 
Serve Pork chops smothered in the gravy. 
This is delicious and quick.
This is made in a pressure cooker, but could be easily adapted to stove top cooking. 
Just would take a bit longer. I found super thick pork chops at Bob’s that are wonderful. 
I think thinner ones would work too, just cook less time. 
{5}       7 Up Biscuits, submitted by Nadine in Mo
4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter
Mix Bisquick, sour cream and 7 up. Dough will be very soft - don't worry. 
Knead and fold dough until coated with your baking mix. 
Pat dough out and cut biscuits using a round biscuit / cookie cutter. 
Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. 
Place biscuits on top of melted butter and bake at 425° for 12-15 minutes or until brown.
{6}      Applebee's Salad Dressing, submitted by Jodi in Jackson, MO,
Prep time: 10 minutes 
Cook time: 10 minutes 
Serves: 8
Yield: approximately 3/4 cup. 
2 tablespoons sugar 
1/4 cup rice vinegar 
1/4 cup mayonnaise 
2 tablespoons refined sesame oil 
1 teaspoon toasted sesame oil 
1 teaspoon Dijon mustard
In a medium bowl combine sugar and rice vinegar and mix until sugar is completely dissolved. 
Add the mayonnaise, both sesame oils, and the mustard and stir until well blended. 
Refrigerate the salad dressing in a covered container for up to 1 week.
Notes about the Ingredients
Rice vinegar is carried in most grocery stores, be careful not to purchase the seasoned rice wine vinegar, 
as it is sweetened and makes the dressing way too sweet.
The refined sesame oil can be found in the regular section of the oils in a grocery store. 
For the toasted sesame oil, look in the Asian section of your grocery store.
{7}      Baked Chicken Breast, submitted by Pam in Clifton, New Jersey,
1 cup mayo (mayo...not miracle whip)
1/2 cup Parmesan
salt/pepper to taste
1/2 tsp garlic (optional)
boneless, skinless chicken (I used tenders here and always organic)
mix up & layer on your not overdo it or it won't brown up properly
bake in oven on 375 for 45 min
{8}        Crockpot Burrito Bowls, submitted by John in New York
Serves 4
1 lb boneless, skinless chicken breasts 
2 Tbsp avocado, or olive oil 
3 tsp. onion powder 
3 tsp. chili powder 
2 tsp. garlic powder 
3 tsp. ground cumin 
Sea salt and freshly ground black pepper to taste 
3 cups organic, low sodium chicken broth 
1, 15 oz can of diced tomatoes, drained 
1.5 cups prepared black beans
2 3/4 cups of instant whole grain brown rice
1/3 cup shredded Colby jack cheese (optional) 
Place chicken breasts in crock pot.
Pour in broth, canned tomatoes, oil, and seasonings.
Cook on low for about 4 hours.
Remove chicken breasts from slow cooker.
Turn temp to high and stir in rice and black beans.
Let cook 30-45 minutes on high, or until rice is tender.
Use forks to shred chicken.
Add shredded chicken back in, cook for 15 minutes on high, or until chicken is hot.
Serve with fresh diced tomatoes, plain Greek yogurt, green onions, diced avocado or 
guacamole, top with cheese if desired
{9}      Quick Beef Stir Fry, submitted by Claudette in CA
It was my first time trying it and it was good!
-Heat 2 Tbsp. vegetable oil in wok or large skillet on medium high
-Add 1lb sirloin sliced for 3 minutes
-Move beef to the side of the wok 
-Add: 1 1/2c broccoli florets, 1 red bell pepper in matchsticks, 
2 carrots sliced thin, 1 chopped green onion, 3 cloves minced garlic 
-Heat 2 minutes
-Add 2 Tbsp. soy sauce and 2 Tbsp. sesame seeds
-2 more minutes
Serve! Yummy!!!!
{10}       Sweet & Sour Chicken, submitted by Pam in Kentucky
4 chicken breast ( cut into bite sized pieces)
1 cup flour
1/2 tsp black pepper
1 tsp seasoning salt. I did BBQ chicken
1 egg ( beaten)
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
Mix flour with pepper and seasoning salt.
Dip Chicken in eggs and then flour, fry it until nice golden. 
Place in a 9 X 13” baking dish. Place veggies onto of chicken. 
Pour sweet and sour sauce*recipe on bottom* over fried chicken and veggies. 
Bake for 30 minutes at 350. Serve over rice
Sweet and sour sauce
1 1/2 cup sugar
1/2 cup water
1/2 cup pineapple juice
1/2 cup vinegar
6 Tbsp ketchup
2 Tbsp soy sauce
1/2 tsp salt
1/4 tsp black pepper
2 Tbsp cornstarch mixed with 2 Tbsp water
Place all ingredients in a pot and boil all ingredients till thickened
{11}       Strawberry Cream Poke Cake, submitted by Harold in New York
Take a peek at my time line and if you like what you see why not Friend or FOLLOW Me???
1 Box white cake mix (use ingredients below to mix in the cake )
4 eggs
1 cup milk
1/4 cup oil

Bake at 350 in a 9 x 12” baking pan for 25 minutes
Poke holes all over the cake with a fork or wooden spoon end for larger holes.
1 Box strawberry Jell-o made as directed , pour warm mix over baked cake.

1 can whipped vanilla frosting
1 container cool whip
1 tsp almond extract
1 8 oz block cream cheese softened (optional) I use it but you don't have to.

Mix frosting and cool whip together, mix softened cream cheese in add almond 
extract mix till well blended.
Frost cooled cake add strawberries to the top enjoy :)
{12}      Peach Cobbler, submitted by Karen G. in Markleville, IN,  
4 cups sliced peeled fresh or frozen peaches, thawed
1 cup sugar, divided
1/2 teaspoon almond extract
1/3 cup butter, melted
3/4 cup all-purpose flour
2 teaspoons baking powder
Pinch salt
3/4 cup milk
Vanilla ice cream, optional
In a large bowl, gently toss peaches, 1/2 cup sugar and extract; set aside. 
Pour butter into a 2-qt. baking dish.
In a small bowl, combine the flour, baking powder, salt and remaining sugar; 
stir in milk until smooth. Pour evenly over butter (do not stir). 
Top with peach mixture.
Bake at 350° for 50-55 minutes or until golden brown and bubbly. 
Serve with ice cream if desired. 
Yield: 8 servings
{13}       Ham & Cheese Overnight Breakfast Lasagna, submitted by Deb in Canada
Serves 6-8 
1 pound bacon, cooked and crumbled 
9 cooked lasagna noodles 
6 large eggs, beaten 
4 cups milk 
1 cup cooked ham, cubed 
1 1/2 cups cheddar cheese, grated, divided 
1/2 cup Swiss cheese, grated 
1/3 cup parmesan cheese, grated 
1/2 cup yellow onion, finely chopped 
1/4 cup all-purpose flour 
2 tablespoons extra-virgin olive oil 
1 teaspoon salt 
1/2 teaspoon garlic powder 
1/4 teaspoon pepper 
When ready to bake, preheat oven to 350º F. 
Lightly grease a 9 x 13-inch baking dish with nonstick spray. 
Heat olive oil in a large skillet over medium-high heat and sauté onion until softened and translucent. 
8-10 minutes. (Or cook in bacon grease.) 
Pour milk into skillet, season with garlic powder, salt and pepper, and bring to a boil. 
Reduce heat to medium, and whisk flour into milk. 
Cook for 5-7 minutes, or until thickened, then whisk in 1 cup cheddar cheese, stirring until cheese is melted and sauce is smooth. 
Spread 1/2 cheese sauce across the bottom of baking dish and top with 3 lasagna noodles. 
Sprinkle on 1/3 bacon, ham and onions, then top with 1/3 remaining cheddar cheese and 1/3 Swiss cheese. 
Repeat with another 2 layers. 
Pour beaten eggs evenly over the mixture, then top with parmesan cheese. 
Refrigerate lasagna overnight, or bake immediately. 
Place in oven and bake for 35-40 minutes, or until eggs are just set and cheese is golden brown. 
Remove from oven and serve hot. 
{14}      Colorful Corn Salad, submitted by Vicki in Sarasota
2 packages (10 ounces each) frozen corn, thawed
2 cups diced green pepper
2 cups diced sweet red pepper
2 cups diced celery
1 cup minced fresh parsley
1 cup chopped green onions
1/2 cup shredded Parmesan cheese
2 teaspoons ground cumin
1-1/2 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon hot pepper sauce
1/8 teaspoon cayenne pepper
3 tablespoons olive or vegetable oil
2 garlic cloves, minced
6 tablespoons lime juice
In a large bowl, combine the first 12 ingredients. In a microwave-safe dish,
Combine oil and garlic. Microwave, uncovered, on high for 30 seconds. Cool.
Whisk in lime juice. Pour over the corn mixture and toss to coat. Cover and
Refrigerate until serving. 
Yield: 16-18 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.  
Taste of Home
Jodi's newsletter, 6/24/07
{15}       Strawberry Brownies, submitted by Andriann Richard in Louisville, Ky
Serves: 10-12
1 box strawberry cake mix (I use Duncan Hines)
2 eggs
1/3 cup oil
1 cup powdered sugar
1/2 -2 Tbsp. water or milk
Mix strawberry cake mix, eggs, and oil until well combined.
Spread in 9 X 13 pan lined with parchment paper 
(lining makes it easy to lift entire contents from pan for glazing 
and cutting).
Bake at 350 degrees for 15 minutes or until done in center. 
Be careful to remove before edges brown; these taste best when "just done" rather than too done.
Mix powdered sugar and water or milk until smooth. 
Pour glaze over brownies while hot. 
Spread glaze to edges, allowing it to drip down sides. 
Allow brownies to cool and glaze to set before cutting into squares. 
{16}       Mini Mac & Cheese Meatball Cups, submitted by Rosemarie in rural Kansas City
1 package (7 1/4) oz Kraft Mac & Cheese Dinner
1 Cup shredded mozzarella cheese, divided
1 egg, beaten
2 Tbsp. grated parmesan cheese 
12 frozen fully cooked turkey meatballs (1/2 oz each)
1 Cup tomato and basil pasta sauce (or your favorite)

Heat oven to 400ºF
Prepare dinner as directed on package using the Light Prep Directions
Remove from heat
Add 1/2 Cup mozzarella; stir until melted; stir in egg
Sprinkle 1/2 tsp parmesan into of 12 muffin pans that have been sprayed with cooking spray
Fill with cheese dinner mixture; press one meatball into center of each mixture
Bake 15 minutes or until meatballs are heated through (165oF)
Top with remaining mozzarella
Bake 3-4 minutes or until melted
Let stand 5 minutes
Meanwhile heat pasta sauce
Serve cups topped with sauce
Sounds good, doesn’t it?
{17}        Asparagus Casserole, submitted by Lin in Piney Woods of East Texas, 
2 15 oz cans asparagus spears save liquid
1 can cream celery soup, mixed with 1/3 of the asparagus liquid
5 oz can chestnuts
2 cups Velveeta cheese
salt and pepper
Lin a baking dish layer 1/2 of asparagus, 1/2 soup, 1/2 chestnuts, and half of the cheese.  
Repeat. Bake at 350 for 20 minutes.  
serves 6-8
{18}      Slow Cooker London Broil, submitted by Karen Gardner in Sheridan, Wyoming, 
2 pounds flank steak
1 can cream of mushroom soup
1 can tomato soup
1 (1oz) package dry onion soup mix
Place flank steak in the bottom of the slow cooker, cut to fit if necessary.
In medium bowl mix both cans do soup, pour over beef.  
Sprinkle dry onion soup mix over top. 
Cover & cook on low for 8 to 10 hours.
Can't get any easier!!   Enjoy.
From Allrecipes
{19}        Chocolate Waffles, submitted by Diane in Bucks County, PA,
Judy Baer's Recipes and Wooden Spoons from Tales from Grace Chapel Inn
2 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 cups buttermilk, room temperature
4 eggs
3 Tbsp butter, melted and cooled
4 oz (4 squares) semisweet chocolate, melted and cooled
Combine flour, baking soda, baking powder, and salt. 
Preheat Belgian waffle iron. 
Pour buttermilk into medium into medium bowl. 
Separate eggs, blending yolks into buttermilk. 
Place whites in a medium bowl and set aside. 
Add butter and chocolate into buttermilk mixture; mix well. 
Add flour mixture to buttermilk mixture, stirring until blended (will be thick.) 
Beat egg whites with food processor or electric mixer on high speed until stiff peaks form. 
Fold egg whites into batter with rubber spatula. 
Pour 3/4 cup batter onto center of hot iron for each waffle. 
Bake 4 to 5 minutes until evenly browned. 
Serve immediately with maple syrup, honey or whipped cream and raspberries.
Variation: Instead of chocolate try a 1/4 to 1/2 cup apple filling or pumpkin filling with 2 tsp pumpkin spice.
{20}       Penne Pasta using Instant Pot, submitted by Judy in Brooksville, Florida,
I have been doing most of my cooking in my electric pressure cooker, we love it!
1 # smoked sausage, cut into bite sized slices
1/2 medium onion, diced
2 cloves garlic, minced
1 Cup sliced mushrooms
1/2 # penne pasta UNCOOKED
2 Cups chicken stock
1 (10 oz) jar roasted red peppers, undrained
2 Cups Monterey Jack cheese
1/2 Cup Parmesan cheese
2 Cups fresh spinach
Add sausage, onions, garlic & mushrooms to pot.  Sauté until there are brown bits on bottom of pot.  Deglaze pot with chicken stock.
Add penne pasta, roasted red peppers, along with liquid from the jar & the spinach.
Stir to combine. Cover & cook 7-9 minutes on high pressure, quick release, remove lid, 
add cheeses, stir until melted.
{21}      Tomato Gravy, submitted by Freddie in San Antonio, Texas, 
A lot of Italian families and chefs call spaghetti sauces, "Tomato Gravy".  
I made this one today and just love it!!
I didn't doctor it up, just made as instructed; see my notes at the end of the recipe.
1/2 cup unsalted butter -- 1 stick
2 medium onions -- finely chopped
2 thyme sprigs
2 tablespoons all-purpose flour
1 can crushed tomatoes -- 28-oz.
1/3 cup thinly sliced scallions
3 tablespoons heavy cream
1/8 teaspoon cayenne pepper -- or more
Kosher salt
freshly ground pepper
Melt butter in a large saucepan over medium heat. 
Add onions and thyme; cook, stirring often, until onions are soft and translucent, 
about 10 minutes. 
Add flour; stir constantly for 3 minutes. 
Add tomatoes with juices; cook over medium heat, stirring occasionally, until thickened and flavors meld, about 30 minutes. Discard thyme. 
Stir in scallions, cream, and 1/8 teaspoon cayenne. 
Season to taste with salt, pepper, and more cayenne, if desired. 
Makes about 5 cups 
Recipe by John Currence. Source: Bon Appetit, November 2011.
NOTE:  I made this on 5-25-16; it is delicious. I didn't change anything like adding basil, Italian seasoning or garlic.  
I just made like the recipe said.  

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress. 



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