{soups-salads-and-salad-dressings} THAT ADDICTING SALAD

 

 

                     
* Exported from MasterCook *

                           THAT ADDICTING SALAD

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : lettuce

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  mayonnaise
     1/4           cup  freshly grated Parmesan cheese
  2        tablespoons  white sugar
     1/2           cup  freshly grated Parmesan cheese
     1/2           cup  carrots -- grated
     1/2           cup  small cauliflower florets
     1/2           cup  bacon bits
  1       10 oz. package  spring lettuce mix

1.  In a small bowl, mix together the mayonnaise, 1/4 cup Parmesan cheese, and sugar until well blended.  Cover, and refrigerate overnight.  Stir again just before using.

2.  In a large serving bowl, combine the lettuce, 1/2 cup Parmesan cheese, carrot, cauliflower, and bacon bits.  Toss with chilled dressing just before serving

Description:
  "Spring greens are tossed with carrot and cauliflower, then covered in a sweet creamy Parmesan dressing.  The salad that initiated a year-long quest to duplicate the recipe!  When I threw yet another attempt at the dressing in the fridge overnight, I hit
  on"
Source:
  "allrecipes.com"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 227 Calories; 25g Fat (91.5% calories from fat); 3g Protein; 2g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 325mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0

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{soups-salads-and-salad-dressings} AUNT MARY'S LAYERED SALAD

 

 

                     
* Exported from MasterCook *

                        AUNT MARY'S LAYERED SALAD

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : lettuce

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  bacon
  1               head  iceberg lettuce -- rinsed, dried, and chopped
  1                     onion -- chopped
  1               head  cauiflower -- chopped
  16            ounces  sharp cheddar cheese -- shredded
  1         32 oz. jar  mayonnaise
  1       16 oz. package  frozen green peas

1.  Place bacon in a large, deep skillet.  Cover over medium high heat until evenly browned.  Drain, crumble and set aside.

2.  IN a large serving bowl place a thin layer of 1/2 of the listed ingredients.  Begin with the lettuce followed by onion, cauliflower, cheese, bacon and peas.  Repeat.

3.  Top the salad with mayonnaise and garnish with a sprinkle of crumbled bacon.

Description:
  "This pretty salad looks its best when the lettuce, onion, cauliflower, cheese and peas are layered in a clear glass bowl."
Source:
  "allrecipes.com"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 950 Calories; 96g Fat (87.1% calories from fat); 24g Protein; 8g Carbohydrate; 3g Dietary Fiber; 98mg Cholesterol; 1315mg Sodium.  Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 10 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0

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{soups-salads-and-salad-dressings} Black-Eyed Pea Soup Recipe

 

Black-Eyed Pea Soup Recipe




Since we raise our own pigs, I like to use ground pork in this zesty soup. But I've used ground beef with equally good results. Green chilies give this dish some Southwestern flair. —Mary Lou Chernik, Taos, New Mexico




TOTAL TIME: Prep: 5 min.
Cook: 55 min.
MAKES: 12 servings


Ingredients

         1-1/2 pounds ground pork
        1 large onion, chopped
         2 garlic cloves, minced
         3 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
         2 cups water
         1 can (14-1/2 ounces) stewed tomatoes
         1 can (10 ounces) diced tomatoes and green chilies
         1 can (4 ounces) chopped green chilies
         1 tablespoon beef bouillon granules
         1 tablespoon molasses
         1 teaspoon Worcestershire sauce
        1/2 teaspoon salt
         1/4 teaspoon pepper
         1/4 teaspoon ground cumin



Directions

    In a large soup kettle or Dutch oven, cook the pork, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Yield: 12 servings (about 3 quarts).


Nutritional Facts

1 serving (1 cup) equals 173 calories, 8 g fat (3 g saturated fat), 38 mg cholesterol, 597 mg sodium, 11 g carbohydrate, 2 g fiber, 13 g protein.


Originally published as Black-Eyed Pea Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p182

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{soups-salads-and-salad-dressings} Autumn Sausage Corn Soup Recipe

 

Autumn Sausage Corn Soup Recipe



I cook this frequently throughout the year, but my family especially loves it on cold nights. Cayenne pepper, sausage and ham lend to tis fabulous Cajun flavor. —Belinda Desselle, Westlake, Louisiana




TOTAL TIME: Prep: 45 min.
Cook: 1 hour
MAKES: 11 servings


Ingredients

    3/4 pound fully cooked Johnsonville® Smoked Sausage, sliced
    1/4 cup all-purpose flour
    1/4 cup canola oil
    1/2 cup chopped onion
    1/2 cup chopped green pepper
    3 green onions, chopped
    3-1/2 cups water
    1 package (16 ounces) frozen corn
    1-1/2 cups cubed fully cooked ham
    1 can (14-1/2 ounces) diced tomatoes, undrained
    1 cup chopped fresh tomatoes
    1 can (6 ounces) tomato paste
    1/4 teaspoon salt, optional
    1/8 teaspoon cayenne pepper
    Hot pepper sauce to taste



Directions

    In a large skillet, cook and stir sausage over medium-high heat until browned; drain well and set aside.
    In a Dutch oven or soup kettle, cook and stir the flour in oil over medium heat for 5 minutes or until golden brown. Add the onion, green pepper and green onions; saute until tender.
    Stir in the water, corn, ham, tomatoes, fresh tomatoes, tomato paste, salt, if desired, cayenne, hot pepper sauce and sausage. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Yield: 11 servings (about 2-1/2 quarts).



Nutritional Facts

1 serving (1 cup) equals 249 calories, 15 g fat (5 g saturated fat), 31 mg cholesterol, 657 mg sodium, 19 g carbohydrate, 3 g fiber, 11 g protein.


Originally published as Autumn Sausage Corn Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p134

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{soups-salads-and-salad-dressings} Andouille-Shrimp Cream Soup Recipe

 

Andouille-Shrimp Cream Soup Recipe




This dish is a variation on a creamy southern Louisiana corn stew. The bold flavor of andouille sausage blends beautifully with the shrimp and subtle spices. —Judy Armstrong, Prairieville, Louisiana


Contest Winning



TOTAL TIME: Prep: 20 min.
Cook: 30 min.
MAKES: 7 servings


Ingredients

    1/2 pound Johnsonville® Andouille Sausage links, thinly sliced
    1 medium onion, chopped
    2 celery ribs, thinly sliced
    1 medium sweet red pepper, chopped
    1 medium green pepper, chopped
    1 jalapeno pepper, seeded and chopped
    1/4 cup butter, cubed
    3 garlic cloves, minced
    2 cups fresh or frozen corn, thawed
    4 plum tomatoes, chopped
    1 cup vegetable broth
    2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
    1 teaspoon chili powder
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1/4 to 1/2 teaspoon cayenne pepper
    1 pound uncooked medium shrimp, peeled and deveined
    1 cup heavy whipping cream



Directions

    In a large skillet, saute the first six ingredients in butter until vegetables are tender. Add garlic; cook 1 minute longer. Add the corn, tomatoes, broth, thyme, chili powder, salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
    Stir in shrimp and cream. Bring to a gentle boil. Simmer, uncovered, for 8-10 minutes or until shrimp turn pink. Yield: 7 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.



Nutritional Facts

1 cup equals 390 calories, 27 g fat (15 g saturated fat), 185 mg cholesterol, 751 mg sodium, 20 g carbohydrate, 4 g fiber, 21 g protein.


Originally published as Andouille-Shrimp Cream Soup in Country Woman August/September 2011, p36

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{soups-salads-and-salad-dressings} Creole Black Beans 'n' Sausage Recipe

 

Creole Black Beans 'n' Sausage Recipe


Cheryl Landers can easily add a Louisiana entree to her LaTour, Missouri table any day of the week. “I brown the meat, cut up veggies and measure spices the night before, and then assemble and start it cooking the next morning,” she pens. “When I get home, I make the rice…and dinner is served!”



TOTAL TIME: Prep: 25 min.
Cook: 6 hours
MAKES: 10 servings


Ingredients

    2 pounds Johnsonville® Smoked Sausage, cut into 1-inch slices
    3 cans (15 ounces each) black beans, rinsed and drained
    1-1/2 cups each chopped onions, celery and green peppers
    1 cup water
    1 can (8 ounces) tomato sauce
    4 garlic cloves, minced
    2 teaspoons dried thyme
    1 teaspoon chicken bouillon granules
    1 teaspoon white pepper
    1/4 teaspoon cayenne pepper
    2 bay leaves
    Hot cooked rice


Directions

    In a large skillet, brown sausage over medium heat; drain. Transfer to a 5-qt. slow cooker. Stir in the beans, onion, celery, green pepper, water, tomato sauce, garlic, thyme, bouillon, white pepper, cayenne and bay leaves.
    Cover and cook on low for 6-8 hours or until vegetables are tender. Discard bay leaves. Serve with rice. Yield: 10 servings.


Nutritional Facts

1 serving (1 cup) equals 344 calories, 25 g fat (10 g saturated fat), 61 mg cholesterol, 1,312 mg sodium, 14 g carbohydrate, 3 g fiber, 16 g protein.


Originally published as Creole Black Beans 'n' Sausage in Country Woman August/September 2007, p35

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{soups-salads-and-salad-dressings} Crab 'n' Shrimp Gumbo Recipe

 

Crab 'n' Shrimp Gumbo Recipe



I found this recipe in a magazine over 30 years ago. I change it from time to time to suit our tastes.—La Vonne Vrooman, Dothan, Alabama




TOTAL TIME: Prep: 10 min.
Cook: 1 hour 25 min.
MAKES: 16-20 servings


Ingredients

        6 bacon strips, diced
        2 large onions, chopped
         2 garlic cloves, minced
         2 cans (one 29 ounces, one 14-1/2 ounces) diced tomatoes
         3 cans (10-1/2 ounces each) condensed beef consomme, undiluted
         2 cups water
         4 medium leeks, cut into 1/4-inch slices
         1 medium carrot, diced
         2 pounds fresh or frozen sliced okra
        1-1/2 pounds uncooked medium shrimp, peeled and deveined
         1 pound fresh or frozen crabmeat, flaked and cartilage removed
        1/2 teaspoon salt
         1/2 teaspoon cayenne pepper
         1/3 cup all-purpose flour
        1/3 cup cold water
         3 tablespoons minced fresh parsley
         Hot cooked rice


 
Directions

    In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain, reserving 1 tablespoon drippings. In same skillet, saute onions and garlic in drippings until tender.
    Pour into a Dutch oven or soup kettle. Add the tomatoes, consomme and water. Cover and bring to a boil; add the leeks, carrot and okra. Reduce heat; simmer, uncovered, for 25 minutes, stirring occasionally. Add the shrimp, crab, salt and cayenne; simmer, uncovered, for 5 minutes.
    In a small bowl, combine flour and cold water until smooth. Stir into gumbo mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in parsley and reserved bacon. Serve immediately with rice. Yield: 16-20 servings (about 5 quarts).



Nutritional Facts

1 serving (1 each) equals 149 calories, 5 g fat (2 g saturated fat), 79 mg cholesterol, 418 mg sodium, 12 g carbohydrate, 3 g fiber, 13 g protein.


Originally published as Crab N Shrimp Gumbo in Country Extra January 2004, p49

             Beth Layman  :)


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{soups-salads-and-salad-dressings} Chicken Sausage Jambalaya Recipe

 

Chicken Sausage Jambalaya Recipe


Having a cousin who's a pork producer is a bonus when looking for great recipes. This slightly spicy entree turns out perfectly every time.





TOTAL TIME: Prep: 10 min.
Cook: 50 min.
MAKES: 4-6 servings


Ingredients

    1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
    1 teaspoon salt, divided
    3/4 teaspoon pepper, divided
    1/4 teaspoon paprika
    2 tablespoons vegetable oil
    1 cup sliced green onion
    1 cup sliced celery
    1 cup sliced green pepper
    1/2 cup sliced sweet red pepper
    1/2 pound fully cooked Johnsonville® Smoked Sausage, cut into 1/4-inch slices
    1 cup uncooked long grain rice
    1 garlic clove, minced
    1/8 to 1/4 teaspoon cayenne pepper
    2 cups chicken broth


Directions

    Sprinkle chicken with 1/2 teaspoon salt, 1/2 teaspoon pepper and paprika. In a large skillet, cook chicken in oil over medium-high heat until juices run clear. Remove chicken and set aside.
    In the same saucepan, saute the onions, celery and peppers over medium-high heat for 1 minute. Stir in the sausage, rice, garlic, cayenne, chicken and remaining salt and pepper. Add broth; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender and liquid is absorbed. Fluff with a fork. Yield: 4-6 servings.


Nutritional Facts

1 serving (1 cup) equals 336 calories, 16 g fat (5 g saturated fat), 46 mg cholesterol, 1,172 mg sodium, 31 g carbohydrate, 2 g fiber, 17 g protein.


Originally published as Chicken Sausage Jambalaya in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p48

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{soups-salads-and-salad-dressings} Chicken and Shrimp Jambalaya Recipe

 

Chicken and Shrimp Jambalaya Recipe





This is one of my husband's favorites, and he's a picky eater, so you know it's good! Some folks are surprised how well chicken and shrimp complement each other.


Diabetic Exchange




TOTAL TIME: Prep: 10 min.
Cook: 25 min.
MAKES: 2 servings



Ingredients


    1 small onion, chopped
    1 garlic clove, minced
    1 tablespoon butter
    1/4 pound fully cooked Johnsonville® Smoked Sausage, cut into 1/2-inch slices
    1/2 cup chicken broth
    1/2 cup canned diced tomatoes with juice
    1/4 cup chopped green pepper
    1 bay leaf
    1/8 teaspoon dried thyme
    Dash cayenne
    1/4 cup uncooked long grain rice
    1/2 cup cubed cooked chicken breast
    1/4 pound uncooked medium shrimp, peeled and deveined



Directions

    In a skillet, saute onion and garlic in butter until crisp-tender. Add the sausage, broth, tomatoes, green pepper, bay leaf, thyme and cayenne. Bring to a boil; add rice. Reduce heat; cover and simmer for 15 minutes. Add chicken and shrimp; cook 5-10 minutes longer or until shrimp turn pink and rice is tender. Discard bay leaf before serving. Yield: 2 servings.


Nutritional Facts

One 1-1/4 cup serving (prepared with turkey sausage) equals 386 calories, 12 g fat (5 g saturated fat), 158 mg cholesterol, 986 mg sodium, 34 g carbohydrate, 2 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1-1/2 fat, 1 vegetable.


Originally published as Chicken Jambalaya in Cooking for One or Two Cookbook 2003, p170

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{soups-salads-and-salad-dressings} Chicken and Andouille Gumbo Recipe

 

Chicken and Andouille Gumbo Recipe





Gumbo goes back to 1700s Louisiana; today's version is just as hearty using andouille sausage. Serve with cornbread or crusty French bread. —Billy Hensley, Mount Carmel, Tennessee


Contest Winning



TOTAL TIME: Prep: 40 min.
Cook: 2 hours
MAKES: 9 servings


Ingredients

    2 tablespoons Cajun seasoning, divided
    1 teaspoon salt, divided
    1/2 teaspoon pepper, divided
    3 pounds bone-in chicken thighs, skin removed
    1/2 cup plus 2 tablespoons canola oil, divided
    1/2 cup all-purpose flour
    1 large onion, finely chopped
    3/4 cup finely chopped green pepper
    3/4 cup finely chopped sweet red pepper
    2 celery ribs, finely chopped
    4 garlic cloves, minced
    4 cups water
    2 cups chicken stock
    1-1/2 pounds Johnsonville® Andouille Sausage links, sliced
    2 tablespoons Worcestershire sauce
    2 bay leaves
    Hot cooked rice
    3 green onions, chopped



Directions

    In a small bowl, mix 1 tablespoon Cajun seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; rub over chicken. In a Dutch oven, brown chicken in 2 tablespoons oil in batches; remove chicken from pan.
    Add remaining oil to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add onion, peppers and celery; cook and stir for 2-3 minutes or until vegetables are tender. Add garlic; cook 1 minute longer.
    Gradually add water and stock. Stir in the sausage, Worcestershire sauce, bay leaves, chicken and the remaining Cajun seasoning, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is very tender.
    Remove chicken from pan; cool slightly. Skim fat from soup and discard bay leaves. Shred chicken and return to soup; heat through. Discard bones. Serve gumbo over rice; top with green onions. Yield: 9 servings (3-1/4 quarts).



Nutritional Facts

1-1/2 cups (calculated without rice) equals 544 calories, 39 g fat (9 g saturated fat), 175 mg cholesterol, 1,514 mg sodium, 13 g carbohydrate, 1 g fiber, 39 g protein.


Originally published as Chicken and Andouille Gumbo in Taste of Home June/July 2012, p65

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{soups-salads-and-salad-dressings} Black-Eyed Pea Sausage Stew Recipe

 

Black-Eyed Pea Sausage Stew Recipe


I've always wanted to try black-eyed peas, and I happened to have smoked sausage on hand one night, so I invented this full-flavored stew. It's the perfect way to heat up a cold night without spending a lot of time in the kitchen. I usually doubled with seasonings because we like our food spicier.


Contest Winning




TOTAL TIME: Prep: 15 min.
Cook: 30 min.
MAKES: 6 servings


Ingredients

    1 package (16 ounces) Johnsonville® Smoked Sausage, halved lengthwise and sliced
    1 small onion, chopped
    2 cans (15 ounces each) black-eyed peas, rinsed and drained
    1 can (14-1/2 ounces) diced tomatoes, drained
    1 can (8 ounces) tomato sauce
    1 cup beef broth
    1/4 teaspoon garlic powder
    1/4 teaspoon Cajun seasoning
    1/4 teaspoon pepper
    1/8 teaspoon salt
    1/8 teaspoon cayenne pepper
    1/8 teaspoon hot pepper sauce
    1-1/2 cups frozen corn, thawed



Directions

    In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the peas, tomatoes, tomato sauce, broth and seasonings.
    Cook and stir for 10-12 minutes or until hot and bubbly. Stir in corn; cook 5 minutes longer or until heated through. Yield: 6 servings.


Nutritional Facts

1 serving (1-1/2 cups) equals 346 calories, 21 g fat (7 g saturated fat), 48 mg cholesterol, 1,378 mg sodium, 25 g carbohydrate, 4 g fiber, 16 g protein.



Originally published as Black-Eyed Pea Sausage Stew in Quick Cooking January/February 2002, p31

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{soups-salads-and-salad-dressings} KANSAS CITY STEAK SOUP

 

 

                     
* Exported from MasterCook *

                          KANSAS CITY STEAK SOUP

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : ground beef                     soup

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  lean ground beef
  1              large  onion -- chopped
  2             stalks  celery -- sliced
  2        14 oz. cans  beef broth -- or 3 1/2 cups beef stock
  1         28 oz. can  diced tomatoes -- undrained
  1       10 oz. package  frozen mixed vegetables
  2        tablespoons  steak sauce
  2          teaspoons  Worcestershire sauce
     1/4      teaspoon  salt
  2        tablespoons  ground black pepper
     1/4           cup  all-purpose flour

1.  In a 4-quart Dutch oven, cook beef, onion and celery over medium heat until meat is brown and vegetables are tender.  Drain well; return to Dutch oven.

2.  Stir in 1 can of the beef broth, undrained tomatoes, mixed vegetables, steak sauce, Worcestershire sauce, salt, and pepper.  Bring to boiling; reduce heat.  Cover and simmer 20 minutes.

3.  In a medium mixing bowl whisk together remaining can of beef broth and the flour.  Stir into mixture in Dutch oven.  Cook until thickened and bubbly.  Cook and stir 1 minute more.

Description:
  "Canned tomatoes and frozen vegetables make this ground beef soup fast and easy to make.  Serve it for dinner with corn bread or cracker."
Source:
  "recipe.com"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 427 Calories; 24g Fat (51.0% calories from fat); 30g Protein; 23g Carbohydrate; 5g Dietary Fiber; 85mg Cholesterol; 991mg Sodium.  Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 3 Vegetable; 3 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

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