Sunday, January 31, 2016

{soups-salads-and-salad-dressings} File - Beth's and Tamara's Groups - All Moderated

 


Need some new recipes? Everyone's invited....tell all your friends.

Beth's wonderful groups:

http://groups.yahoo.com/group/TNT_Recipes/
Tried and True recipes from Grandma to Taste of Home

http://groups.yahoo.com/group/SaucesGravies-nMarinades
Sauces, gravies, marinades and flavored vinegars

http://groups.yahoo.com/group/ClassicCookbookRecipes/
All cookbook recipes....from the greats like Betty Crocker

http://groups.yahoo.com/group/Amish-Recipes/
Amish recipes only....Mennonite recipes allowed

http://groups.yahoo.com/group/Vintage-Recipes/
For all those inherited, older recipes

http://groups.yahoo.com/group/FreezingCanning-n-recipes/
For ideas on freezing, canning, once a month cooking, and recipes for all of the above.

http://groups.yahoo.com/group/Rice-nPressureCooker-Fiesta/
For all rice & pressure cooker recipes

http://groups.yahoo.com/group/soups-salads-and-salad-dressings/
Soups, stews, salads and dressings....Mmmm!

http://groups.yahoo.com/group/Beef-Lamb-Pork/
All recipes containing beef, lamb or pork

http://groups.yahoo.com/group/breadsanddoughs/
All types of bread and dough recipes

http://groups.yahoo.com/group/allpoultryrecipes
Like chicken? Turkey? Duck? All poultry

http://groups.yahoo.com/group/all-simple-recipes/
All 8 ingredients or less...easy!

http://groups.yahoo.com/group/pasta-noodle-ricerecipes/
The ultimate comfort food...who doesn't love it?

http://groups.yahoo.com/group/recipe-oasis
For any and all wonderful recipes

http://groups.yahoo.com/group/fish-and-seafoodrecipes/
Fish and seafood recipes....any and all accepted here

http://groups.yahoo.com/group/Taste_Of_Home/
Any and all recipes from the Taste of Home, Simple & Delicious, Healthy cooking and any other Taste of home magazines and cookbooks

http://groups.yahoo.com/group/Recipes_for_Health/
Healthy recipes. This group is for diabetics, low-fat, no salt, low calories and people were are on certain diets for health reason,ect.

Non-Recipe: This is a group for General Hospital spies-my Rouge and his English Rose and their friends and families. Robert and Anna (and the actors who portray them. If you are a fan come and join.
http://tv.groups.yahoo.com/group/general-hospital-spies

Tamara's Groups:

Need some new recipes? Everyone's invited....tell all your friends.

http://groups.yahoo.com/group/Beverage-Fiesta/
A group for any and all types of drinks

http://groups.yahoo.com/group/Quick-nEasy-Meals/
For those times we are in a hurry to get it on the table FAST!

http://groups.yahoo.com/group/Friends-N-Prayer/
Friends, prayer & chatting...what could be better

http://groups.yahoo.com/group/Chocolate-Express/
For anything & everything chocolate

http://groups.yahoo.com/group/Ground-Beef-Recipes/
All ground beef or ground turkey recipes for those of us on a budget

http://groups.yahoo.com/group/Recipe-Rampage/
Ideal group for lurkers who like to just read and receive recipes!

http://groups.yahoo.com/group/Frugal-Recipes-n-More/
Everything from frugal recipes to budgeting tips

http://groups.yahoo.com/group/Snacks-n-Sandwiches/
Snacks, Sandwiches, Finger Foods & appetizers only

http://groups.yahoo.com/group/Campbells-KitchenNLeftoverRecipes/
Recipes from Campbell's Kitchen & for using soups and/or leftovers

http://groups.yahoo.com/group/Cookie_Recipes/
Do you love cookies? Nothing but cookies!

http://groups.yahoo.com/group/NonEdibleRecipesCrafts-nTips
Recipes for everything from dog biscuits to homemade bath and body supplies and anything in between.

http://groups.yahoo.com/group/HomemadeMixes-n-recipes/
Homemade mixes and recipes using them

http://groups.yahoo.com/group/Weekend-Recipes/
Theme based recipes sent out every weekend...participation mandatory by sending at least one recipe a month.

http://groups.yahoo.com/group/Fruit-n-Veggie-recipes/
Need to eat more fruit and veggies? Then come join me here!

http://groups.yahoo.com/group/CopycatsClones-n-BrandNames/
Copycats, clones, brand names which include back of the box recipes!

http://groups.yahoo.com/group/tamaras_sweet_treats/
For desserts and sweets of all kinds

http://groups.yahoo.com/group/casseroles_and_crockpots/
For all those wonderful one-dish meals

http://groups.yahoo.com/group/Fabulous_TVChefs/
Food Network Chefs to Martha Stewart, Mr. Food

http://groups.yahoo.com/group/Holistic_Health_and_Healing/
Come learn some home remedies, how herbal treatments help

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Saturday, January 30, 2016

{soups-salads-and-salad-dressings} CORN AND TOMATO TOSS

 

CORN AND TOMATO TOSS

2 cans whole kernel corn; drained

2 sm tomatoes; diced

6 green onion stems thinly sliced

1/4 cup bacon (crisp cooked and crumbled)

1/4 cup ranch dressing

salt and pepper to taste

Toss corn and onions together. Mix in ranch dressing and spices. Chill Just before serving toss in tomatoes and bacon. Toss again and serve.Write a message...

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Tuesday, January 26, 2016

{soups-salads-and-salad-dressings} Black Bean-Tomato Chili Recipe

 

Black Bean-Tomato Chili Recipe




My daughter Kayla saw a black bean chili while watching a cooking show and called me about it because it looked so good. We messed with our own recipe until we got this easy winner. —Lisa Belcastro, Vineyard Haven, Massachusetts



 Diabetic Exchange



TOTAL TIME: Prep: 10 min. 
Cook: 35 min. 
MAKES: 6 servings



Ingredients

2 tablespoons olive oil
1 large onion, chopped
1 medium green pepper, chopped
3 garlic cloves, minced
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon pepper
3 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (15 ounces each) black beans, rinsed and drained
1 cup orange juice or juice from 3 medium oranges




Directions

In a Dutch oven, heat oil over medium-high heat. Add onion and green pepper; cook and stir 8-10 minutes or until tender. Add garlic and seasonings; cook 1 minute longer.

Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes to allow flavors to blend, stirring occasionally. Yield: 6 servings (2-1/4 quarts).


Nutritional Facts

1-1/2 cups equals 232 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 608 mg sodium, 39 g carbohydrate, 10 g fiber, 9 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 lean meat, 1 fat.


Originally published as Black Bean-Tomato Chili in Taste of Home November 2014, p28








             Beth Layman  :)


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

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Posted by: Beth Layman <blayman38@gmail.com>
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{soups-salads-and-salad-dressings} Beef & Barley Soup Recipe

 

Beef & Barley Soup Recipe




With a medley of barley, beef and vegetables, this thick, stew-like soup is brimming with flavor and texture. Every spoonful will warm you from head to toe on cold winter evenings.—Rachel Kohnen, Pomeroy, Iowa



TOTAL TIME: Prep: 50 min. 
Cook : 2 hours 
MAKES: 8 servings



Ingredients

4 bacon strips, diced
2 pounds beef stew meat, cut into 1-inch cubes
2 medium onions, chopped
4 medium carrots, chopped
1/2 pound sliced baby portobello mushrooms
1 cup dry red wine or beef broth
8 cups beef broth, divided
4 teaspoons spicy brown mustard
1 teaspoon dried thyme or 4 fresh thyme sprigs, chopped
1 bay leaf
1 cup medium pearl barley
1/4 teaspoon salt
1/4 teaspoon pepper



Directions

In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Brown beef in drippings. Remove and set aside.

In the same pan, saute the onions, carrots and mushrooms until tender. Add wine, stirring to loosen browned bits from pan. Stir in 4 cups broth, mustard, thyme, bay leaf and beef. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beef is tender.

Stir in the barley, salt, pepper and remaining broth. Return to a boil. Reduce heat; cover and simmer for 1 hour or until barley is tender. Discard bay leaf. Stir in bacon. Yield: 8 servings (2-1/2 quarts).



Nutritional Facts

1-1/4 cups soup equals 381 calories, 14 g fat (5 g saturated fat), 78 mg cholesterol, 1,164 mg sodium, 28 g carbohydrate, 6 g fiber, 29 g protein.

Originally published as Beef & Barley Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p88






             Beth Layman  :)


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

__._,_.___

Posted by: Beth Layman <blayman38@gmail.com>
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{soups-salads-and-salad-dressings} Potato Bacon Chowder Recipe

 

Potato Bacon Chowder Recipe




This chowder is like a bacon-topped baked potato in a bowl. On cold winter days, my family is thrilled to see this meal on the table. —Jacque Manning, Burbank, South Dakota



 Quick




TOTAL TIME: Prep/Total Time: 30 min. 
MAKES: 6 servings



Ingredients

1 pound potatoes, peeled and cubed (about 2 medium)
1 cup water
8 bacon strips
1 medium onion, chopped
1 celery rib, chopped
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-3/4 cups whole milk
1 cup (8 ounces) sour cream
1/2 teaspoon salt
Dash pepper
1 tablespoon minced fresh parsley
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Directions
Place potatoes in a small saucepan and cover with the water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.

Meanwhile, in a large skillet, cook bacon until crisp; remove to paper towels to drain and set aside.

In the same skillet, saute onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in the soup, milk, sour cream, salt and pepper. Cook over low heat for 10 minutes or until heated through (do not boil).

Crumble bacon; set aside 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon. Yield: 6 servings.




Nutritional Facts

1 cup equals 389 calories, 29 g fat (13 g saturated fat), 59 mg cholesterol, 869 mg sodium, 21 g carbohydrate, 2 g fiber, 9 g protein.
Originally published as Potato Bacon Chowder in Backyard Living January/February 2005, p57







             Beth Layman  :)


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

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Posted by: Beth Layman <blayman38@gmail.com>
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{soups-salads-and-salad-dressings} Savory Winter Soup Recipe

 

Savory Winter Soup Recipe



Even my father, who doesn't particularly like soup, enjoys my full-flavored version of traditional vegetable soup. He asked me to share the recipe with Mom, and I gladly obliged! - Dana Simmons, Lancaster, Ohio




OTAL TIME: Prep: 20 min. 
Cook: 8 hours 
MAKES: 14 servings



Ingredients

2 pounds ground beef
3 medium onions, chopped
1 garlic clove, minced
3 cans (10-1/2 ounces each) condensed beef broth, undiluted
1 can (28 ounces) diced tomatoes, undrained
3 cups water
1 cup each diced carrots and celery
1 cup fresh or frozen cut green beans
1 cup cubed peeled potatoes
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
1 teaspoon dried basil
1/2 teaspoon dried thyme
Salt and pepper to taste



Directions

In a large skillet, cook beef and onions over medium heat until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain.

Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on high for 8 hours or until heated through. Yield: 14 servings (3-1/2 quarts).
To save chopping time, use frozen sliced carrots and cubed hash brown potatoes in Savory Winter Soup.




Originally published as Savory Winter Soup in Taste of Home Ground Beef Cookbook 1999, p71






             Beth Layman  :)


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

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Posted by: Beth Layman <blayman38@gmail.com>
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{soups-salads-and-salad-dressings} Swedish Meatball Soup Recipe

 

Swedish Meatball Soup Recipe




To me, this is a very comforting, filling, homey soup. I especially like cooking it during winter months and serving it with hot rolls, bread or muffins. —Deborah Taylor, Inkom, Idaho



 Contest Winning




TOTAL TIME: Prep: 25 min. 
Cook: 30 min. 
MAKES: 8 servings




Ingredients

1 large egg
2 cups half-and-half cream, divided
1 cup soft bread crumbs
1 small onion, finely chopped
1-3/4 teaspoons salt, divided
1-1/2 pounds ground beef
1 tablespoon butter
3 tablespoons all-purpose flour
3/4 teaspoon beef bouillon granules
1/2 teaspoon pepper
1/8 to 1/4 teaspoon garlic salt
3 cups water
1 pound red potatoes, cubed
1 package (10 ounces) frozen peas, thawed




Directions

In a large bowl, beat egg; add 1/3 cup cream, bread crumbs, onion and 1 teaspoon of salt. Crumble beef over mixture and mix well. Shape into 1/2-in. balls.

In a Dutch oven, brown meatballs in butter in batches. Remove from the pan; set aside. Drain fat.

Add flour, bouillon, pepper, garlic salt and remaining salt to pan; stir until smooth. Gradually stir in water; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add potatoes and meatballs.

Reduce heat; cover and simmer for 25 minutes or until potatoes are tender. Stir in peas and remaining cream; heat through. Yield: 8 servings (about 2 quarts).


Nutritional Facts

1 serving (1 cup) equals 366 calories, 19 g fat (9 g saturated fat), 117 mg cholesterol, 785 mg sodium, 22 g carbohydrate, 3 g fiber, 23 g protein.


Originally published as Swedish Meatball Soup in Country Woman January/February 1998, p31







             Beth Layman  :)


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

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Posted by: Beth Layman <blayman38@gmail.com>
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{soups-salads-and-salad-dressings} Hearty Hunter's Stew Recipe

 

Hearty Hunter's Stew Recipe




Moist, tender meat and thick, rich gravy are the hallmarks of this classic recipe slow-simmered in a cast-iron pot.—Joyce Worsech, Catawba, Wisconsin




TOTAL TIME: Prep: 25 min. 
Cook: 2 hours 50 min. 
MAKES: 8 servings



Ingredients

2 pounds boneless venison or beef chuck roast, cut in 1-inch cubes
2 tablespoons canola oil
4-1/4 cups water, divided
1/2 cup tomato juice
2 medium onions, cut in wedges
2 celery ribs, sliced
1 teaspoon Worcestershire sauce
2 bay leaves
2 to 3 teaspoons salt
1/2 teaspoon pepper
6 medium carrots, quartered
1 large rutabaga, peeled and cubed
6 medium potatoes, peeled and quartered
1 cup frozen peas
1 tablespoon cornstarch





Directions

In a Dutch oven, brown meat in oil over medium heat. Add 4 cups water and scrape to loosen any browned drippings from pan. Add the tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and cook for 2 hours, stirring occasionally.

Discard bay leaves; add the carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes.

Stir in the peas; cook for 10 minutes. Combine cornstarch and remaining water until smooth; stir into stew. Bring to a boil. 
Cook and stir for 2 minutes or until thickened. Yield: 8 servings.



Nutritional Facts

1 serving (1 cup) equals 351 calories, 7 g fat (2 g saturated fat), 96 mg cholesterol, 778 mg sodium, 42 g carbohydrate, 7 g fiber, 31 g protein.


Originally published as Hearty Hunter's Stew in Country Woman January/February 1991, p38








             Beth Layman  :)


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

__._,_.___

Posted by: Beth Layman <blayman38@gmail.com>
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{soups-salads-and-salad-dressings} Northwoods Beef Stew Recipe

 

Northwoods Beef Stew Recipe




I live in northern Wisconsin, where we appreciate hot and hearty meals during our cold winters. Conveniently prepared in a slow cooker, this stew is superb for company. —Janice Christofferson, Eagle River, Wisconsin



 Diabetic Exchange



TOTAL TIME: Prep: 30 min. 
Cook: 8 hours 
MAKES: 11 servings




Ingredients

3 large carrots, cut into 1-inch pieces
3 celery ribs, cut into 1-inch pieces
1 large onion, cut into wedges
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3-1/2 pounds beef stew meat
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 cup dry red wine or beef broth
2 tablespoons quick-cooking tapioca
1 tablespoon Italian seasoning
1 tablespoon paprika
1 tablespoon brown sugar
1 tablespoon beef bouillon granules
1 tablespoon Worcestershire sauce
1/2 pound sliced baby portobello mushrooms
Hot cooked egg noodles



Directions

Place the carrots, celery and onion in a 5-qt. slow cooker. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. Place beef over vegetables.

In a small bowl, combine the soup, wine, tapioca, Italian seasoning, paprika, brown sugar, bouillon and Worcestershire sauce. Pour over the top.

Cover and cook on low for 8-10 hours or until meat and vegetables are tender, adding mushrooms during the last hour. Serve with noodles. Yield: 11 servings (2-3/4 quarts).




Nutritional Facts

1 cup (calculated without noodles) equals 285 calories, 10 g fat (4 g saturated fat), 90 mg cholesterol, 582 mg sodium, 15 g carbohydrate, 2 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 vegetable.


Originally published as Northwoods Beef Stew in Taste of Home Christmas Annual Annual 2010, p62








             Beth Layman  :)


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

__._,_.___

Posted by: Beth Layman <blayman38@gmail.com>
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Another Great Group of *~ Beth ~*

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{soups-salads-and-salad-dressings} Priscilla's Vegetable Chowder Recipe

 

Priscilla's Vegetable Chowder Recipe



This is the perfect soup to warm up with on a cold fall or winter day. Serve it in a bread bowl to make it extra special. —Rhodes Bake-N-Serv, Jenna Jackson, Salt Lake City, Utah




TOTAL TIME: Prep: 25 min. 
Cook: 30 min. 
MAKES: 12 servings



Ingredients

3 cups diced peeled potatoes
2-1/2 cups broccoli florets
1 cup chopped onion
1 cup grated carrots
2 celery ribs, diced
4 teaspoons chicken bouillon granules
3 cups water
3/4 cup butter, cubed
3/4 cup all-purpose flour
4 cups milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup cubed fully cooked ham
1 cup (4 ounces) shredded cheddar cheese




Directions

In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender.

In a large saucepan, melt butter; stir in flour. Cook and stir over medium heat for 2 minutes. Whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mixture with the ham; simmer 10 minutes until heated through. Stir in cheese just until melted. Yield: 12 servings (3 quarts).



Nutritional Facts

1 serving (1 cup) equals 281 calories, 18 g fat (11 g saturated fat), 58 mg cholesterol, 853 mg sodium, 22 g carbohydrate, 2 g fiber, 9 g protein.

Originally published as Priscilla's Vegetable Chowder in Country Woman January/February 1998, p41






             Beth Layman  :)


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

__._,_.___

Posted by: Beth Layman <blayman38@gmail.com>
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Another Great Group of *~ Beth ~*

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{soups-salads-and-salad-dressings} Snowflake Tomato Soup Recipe

 

Snowflake Tomato Soup Recipe



Your family is bound to dig in to this brimming bowl! The sensational soup packs lots of pleasing ingredients, and is extra fun to eat when you pipe on a sour cream snowflake. —Taste of Home Test Kitchen



 Quick


TOTAL TIME: Prep/Total Time: 
25 min. MAKES: 8-10 servings



Ingredients

2 cans (28 ounces each) crushed tomatoes
1 can (14-1/2 ounces) chicken broth
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
1 to 2 tablespoons sugar
1 cup heavy whipping cream
1/3 cup sour cream




Directions

In a blender, process tomatoes, one can at a time, until smooth. Transfer to a large saucepan. Stir in the broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in the oregano and sugar. Add a small amount of hot tomato mixture to whipping cream; return all to the saucepan. Cook until slightly thickened (do not boil).

Cut a small hole in the corner of a pastry or plastic bag; fill with sour cream. Pipe a snowflake on each bowl of soup. Yield: 8-10 servings.



Nutritional Facts

1 serving (1 cup) equals 116 calories, 9 g fat (6 g saturated fat), 33 mg cholesterol, 277 mg sodium, 8 g carbohydrate, 2 g fiber, 2 g protein.
Originally published as Snowflake Tomato Soup in Country Woman January/February 2002, p13








             Beth Layman  :)


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

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Posted by: Beth Layman <blayman38@gmail.com>
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