Friday, September 30, 2011

{soups-salads-and-salad-dressings} OT: Holiday Recipes

 

Here are a few of our groups that would be great for some new holiday
recipes! Remember that if you don't see what you need, please send in
a request because there are lots of helpful folks on all of them!

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

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

http://groups.yahoo.com/group/HomemadeMixes-n-recipes/
Homemade mixes and recipes using them, gifts in jars & Bisquick

http://groups.yahoo.com/group/simply-side-dishes/
Need something new to go with that special meal?

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

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

http://groups.yahoo.com/group/Holiday_Express/
For all holidays...each and every one!

http://groups.yahoo.com/group/Christmas-Express/
For Christmas all year round!

http://groups.yahoo.com/group/just-potatoes/
All potatoes...all the time

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

Or if you want a group that covers them all:

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

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Wednesday, September 28, 2011

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

 

Lasagna Soup

1 lb ground beef
1/4 tsp garlic powder
2 cans beef broth
1 onion, diced
1 can diced tomatoes
1/4 tsp dried Italian seasoning
1 1/2 cups uncooked corkscrew pasta
1/4 cup Parmesan cheese


Cook beef with garlic and onion in skillet until browned. Pour off fat.

Add broth, tomatoes, and Italian seasoning. Heat to a boil.

Stir in pasta. Cook over medium heat 10 minutes, or until pasta is done.

Stir in cheese. Serve with additional cheese if desired.

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Tuesday, September 27, 2011

{soups-salads-and-salad-dressings} POLISH STYLE BEET SOUP (BORSCHT)

 

POLISH STYLE BEET SOUP (BORSCHT) 

 

1 good-sized rack of spare ribs (approximately 2 lb.)

2 bunches fresh beets or 2 cans sliced beets, undrained

1 whole onion

4 whole allspice

1 sm. bay leaf

1/4 tsp. marjoram

3-4 tbsp. vinegar

2 tbsp. flour

2 heaping tbsp. sour cream

Salt and pepper to taste

 

Bring spare ribs to boil and skim off foam. Add whole onion and defuser filled with allspice, bay leaf, and marjoram. If you don't have a defuser, tie spices

in a piece of cloth.

 

Cook for approximately 1 1/4 hours. Remove onion and defuser. Peel and slice beets; add to broth and cook for approximately 20 minutes or until firm-tender.

Pour in 3-4 tablespoons vinegar (broth should taste slightly tart).

 

Shake together flour and sour cream with a little water until smooth. Slowly pour into soup, stirring constantly. Heat for about 3 minutes more; do NOT

Boil.  Enjoy.

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{soups-salads-and-salad-dressings} POLISH BEET SOUP

 

POLISH BEET SOUP 

 

2 lbs. spare ribs pork

1 lg. onion, diced

1 bay leaf

2-3 peppercorns

1 bunch 5-6 beets, shredded, tops and stems chopped if available

5-6 med. potatoes, cubed

1/2 to 1 tsp. salt

 

Put first 4 ingredients in large kettle; cover with water and bring to boil. Simmer 45 minutes. Add peeled, shredded beets, tops, and stems; let come to

boil. Add 2 tablespoons vinegar and salt. Cook another hour until ribs are tender. Cook potatoes separately and add just before serving. Top with sour

cream on each bowl.  Enjoy.

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Re: {soups-salads-and-salad-dressings} Butternut Turkey Soup Recipe

 

test.
----- Original Message -----
Sent: Monday, September 26, 2011 6:29 PM
Subject: {soups-salads-and-salad-dressings} Butternut Turkey Soup Recipe

 

Butternut Turkey Soup Recipe


Although hearty with lots of nutritious vegetables and turkey, this soup is also light and luscious. —Denise LaRoche, Hudson, New Hampshire

This recipe is:

Healthy

Diabetic Friendly

Member Exclusive



    6 Servings
    Prep: 30 min.
    Cook: 35 min.


Ingredients

    3 shallots, thinly sliced
    1 teaspoon olive oil
    3 cups reduced-sodium chicken broth
    3 cups cubed peeled butternut squash (3/4-inch cubes)
    2 medium red potatoes, cut into 1/2-inch cubes
    1-1/2 cups water
    2 teaspoons minced fresh thyme
    1/2 teaspoon pepper
    2 whole cloves
    3 cups cubed cooked turkey breast


Directions

    In a large saucepan coated with cooking spray, cook shallots in oil over medium heat until tender. Stir in the broth, squash, potatoes, water, thyme and pepper.
    Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Stir into soup. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Stir in turkey; heat through. Discard spice bag. Yield: 6 servings (2 quarts).


Nutrition Facts: 1-1/3 cups equals 192 calories, 2 g fat (trace saturated fat), 60 mg cholesterol, 332 mg sodium, 20 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.




Butternut Turkey Soup published in Healthy Cooking October/November 2011, p60







             Beth Layman  :)


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{soups-salads-and-salad-dressings} Eastern Shore Seafood Salad Recipe

 

Eastern Shore Seafood Salad Recipe


We live just a short distance from the Chesapeake Bay area, so crabmeat dishes are very popular here. This is a new recipe I came across that I think is extra special.

This recipe is:

Contest Winning

Quick



    6 Servings
    Prep: 20 min. + chilling


Ingredients

    1 pound cooked medium shrimp
    3 cups cooked or canned crabmeat, drained, flaked and cartilage removed
    1 small onion, chopped
    1 celery rib, thinly sliced
    1/2 cup mayonnaise
    2 teaspoons seafood seasoning
    1 teaspoon lemon juice
    1/2 teaspoon salt
    1/8 teaspoon pepper
    Leaf lettuce, optional
    1 hard-cooked egg, sliced, optional


Directions

    In a large bowl, combine shrimp, crab, onion and celery. In a small bowl, combine mayonnaise, seafood seasoning, lemon juice, salt and pepper; add to the shrimp mixture and mix gently.
    Cover and refrigerate for at least 1 hour. If desired, serve in a lettuce-lined bowl and garnish with egg. Yield: 6 servings.


Nutrition Facts: 1 serving (1 cup) equals 279 calories, 17 g fat (2 g saturated fat), 181 mg cholesterol, 801 mg sodium, 2 g carbohydrate, trace fiber, 27 g protein.



Eastern Shore Seafood Salad published in Country April/May 1999, p49






             Beth Layman  :)


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{soups-salads-and-salad-dressings} Curried Shrimp Salad Recipe

 

Curried Shrimp Salad Recipe


The recipe is easy to prepare and tastes great as a main dish. The water chestnuts and celery give it just enough crunch.

This recipe is:

Quick



    4 Servings
    Prep: 10 min. + chilling


Ingredients

    1 pound cooked large shrimp, peeled and deveined
    1 can (8 ounces) sliced water chestnuts, drained
    1 celery rib, thinly sliced
    2 green onions, thinly sliced
    3/4 cup Miracle Whip
    2 tablespoons soy sauce
    1/2 teaspoon curry powder
    Leaf lettuce
    1/4 cup slivered almonds, toasted


Directions

    In a bowl, combine the shrimp, water chestnuts, celery and onions. In a small bowl, combine the Miracle Whip, soy sauce and curry powder. Stir into shrimp mixture. Cover and refrigerate for at least 2 hours. Serve in a lettuce-lined bowl. Sprinkle;with almonds. Yield: 4 servings.


Nutrition Facts: 1 serving (1 cup) equals 491 calories, 38 g fat (5 g saturated fat), 236 mg cholesterol, 955 mg sodium, 10 g carbohydrate, 3 g fiber, 27 g protein.



Curried Shrimp Salad published in Country February/March 2002, p51






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{soups-salads-and-salad-dressings} Crunchy Shrimp Salad Recipe

 

Crunchy Shrimp Salad Recipe


"I received the recipe for this fresh-tasting shrimp and veggie salad from a co-worker several years ago," recalls Suzanne Strocsher of Bothell, Washington. Dollop the dressing over the top or stir into the medley for a lunch treat during warm summer months.

This recipe is:

Quick

Diabetic Friendly



    2 Servings
    Prep/Total Time: 10 min.


Ingredients

    1 cup frozen cooked shrimp, thawed
    1/2 cup frozen peas, thawed
    1/2 cup sliced water chestnuts
    2 tablespoons diced pimientos, drained
    1 green onion, thinly sliced
    1/3 cup mayonnaise
    2 tablespoons seafood cocktail sauce
    1 teaspoon lemon juice


Directions

    In a bowl, combine the first five ingredients. In another bowl, combine the mayonnaise, seafood sauce and lemon juice; serve with the shrimp salad. Yield: 2 servings.


Nutrition Facts: 1 serving (prepared with fat-free mayonnaise) equals 169 calories, 3 g fat (1 g saturated fat), 115 mg cholesterol, 576 mg sodium, 19 g carbohydrate, 4 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.



Crunchy Shrimp Salad published in Quick Cooking July/August 2000, p11





             Beth Layman  :)


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{soups-salads-and-salad-dressings} Corn and Shrimp Salad Recipe

 

Corn and Shrimp Salad Recipe


"This is one of the ways our family celebrates corn," writes Ruth Randolph of Orefield, Pennsylvania.

This recipe is:

Healthy

Quick

Diabetic Friendly



    2 Servings
    Prep: 15 min. + chilling


Ingredients

    1/2 pound cooked medium shrimp, peeled and deveined
    1-1/3 cups fresh or frozen corn
    1/2 cup chopped sweet red pepper
    1/2 cup chopped green onions
    1 tablespoon cider vinegar
    1 tablespoon canola oil
    1/2 teaspoon minced fresh basil
    1/2 teaspoon lemon juice
    1/4 teaspoon sugar
    1/4 teaspoon salt
    Dash cayenne pepper


Directions

    In a bowl, toss the shrimp, corn, red pepper and onions. In a small bowl, combine the vinegar, oil, basil, lemon juice, sugar, salt and cayenne. Pour over shrimp mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled. Yield: 2 servings.


Nutrition Facts: 1 cup equals 300 calories, 10 g fat (1 g saturated fat), 172 mg cholesterol, 471 mg sodium, 29 g carbohydrate, 4 g fiber, 27 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.




Corn and Shrimp Salad published in Light & Tasty June/July 2005, p45





             Beth Layman  :)


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{soups-salads-and-salad-dressings} Citrus Shrimp Salad Recipe

 

Citrus Shrimp Salad Recipe



"I first tasted this refreshing salad at a gathering I attended with my sister," recalls Nancy Rollag of Kewaskum, Wisconsin. "I pestered her until she got me a copy of the recipe."

This recipe is:

Quick

Diabetic Friendly



    8 Servings
    Prep/Total Time: 30 min.


Ingredients

    2 tablespoons reduced-fat plain yogurt
    4-1/2 teaspoons Dijon mustard
    1 tablespoon honey
    2 tablespoons orange juice
    2 tablespoons white wine vinegar
    1/4 cup fat-free Italian salad dressing
    1/8 teaspoon pepper
    3 tablespoons finely chopped green onions
    2 pounds cooked medium shrimp, peeled and deveined
    8 cups torn romaine
    2 cups pink grapefruit sections (about 2 large)
    2 navel orange sections (3 to 4 large)


Directions

    In a large bowl, whisk together the first eight ingredients in the order listed. Add shrimp; toss to coat. Let stand for 15-30 minutes. Drain, reserving the marinade.
    Arrange romaine on a serving platter or individual plates; top with shrimp, grapefruit and oranges. Drizzle with reserved marinade. Yield: 8 servings.


Nutrition Facts: 1 cup equals 270 calories, 3 g fat (1 g saturated fat), 173 mg cholesterol, 350 mg sodium, 37 g carbohydrate, 6 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit.



Citrus Shrimp Salad published in Taste of Home April/May 2001, p16






             Beth Layman  :)


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{soups-salads-and-salad-dressings} California Harvest Salad Recipe

 

California Harvest Salad Recipe


This delicious recipe has an interesting combination of shrimp, fruit, noodles, onions and walnuts. People can't seem to stop eating this unique salad.-Clara and Don Laub, Fresno, California

This recipe is:

Quick


    16 Servings
    Prep/Total Time: 20 min.


Ingredients

    12 cups leaf lettuce
    1 pound seedless green grapes
    1 pound seedless red grapes
    1/2 pound cooked medium shrimp, peeled and deveined
    1 package (3 ounces) ramen noodles
    1 cup chow mein noodles
    1/4 cup raisins
    1/4 cup golden raisins
    1/4 cup sliced green onions
    1/4 cup toasted walnuts or sunflower kernels
    Salad dressing of your choice


Directions

    In a large bowl, combine lettuce, grapes and shrimp. Break ramen noodles into small pieces (save the seasoning packet for another use); add to salad with the chow mein noodles, raisins, onions and walnuts. Drizzle with dressing; toss to coat. Yield: 16 servings.


Nutrition Facts: 1 serving equals 125 calories, 3 g fat (1 g saturated fat), 22 mg cholesterol, 66 mg sodium, 20 g carbohydrate, 2 g fiber, 5 g protein.




California Harvest Salad published in Country Woman July/August 1997, p10







             Beth Layman  :)


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