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Soups and Salads

Soups: Tortilla Soup, Basil ortellini Soup, French Onion Soup, Cheesy Bail Tomato Soup, Corn Chowder, White Chili, Barley and Lentil Soup, Queen Victoria Soup

Salads: Apple Taffy Salad,  Apple Snicker Salad, Oriental Salad, Frozen Cranberry Salad, Cranberry Salad, Red Onion Dressing

Tortilla Soup submitted by Betsy Lassiter

6 – 8 c. of Chicken Broth (Bouillon is fine)
3 – 4 Chicken Breasts (Cooked & shredded)
1 Lg. Can of Cut Tomatoes
1 Lg. Can of Pinto Beans
1 Reg. Can of Corn
1 Sm. Can of Diced Green Chiles
Onion, Garlic to taste
½ Bunch of Chopped Cilantro
1 – 2 T. Ground Cumin
Salt & Pepper to taste
A squeeze of Lime (Fresh or Concentrated will do)
A pinch of Sugar

Add all together. Do not drain the liquid from the canned vegetables. If you want more liquid (it’s feed more that way), add more Broth. Bring to a boil then simmer for a while.

Basil Tortellini Soup  submitted by Kelli Johnson

3 zucchini squash (diced in fours)
1 onion (sliced)
3-4 white or red potatoes, diced
3-4 carrots (sliced)
2 (14 1/2 oz) cans S&W Ready cut peeled tomatoes diced in juice  
 1 fresh garlic clove (minced)  
 1 chicken bouillon cube to every cup of water depending on how thick you like your soup.  
 (I usually do about 16 cups of water with about 5 or 6 chicken bouillon cubes approximately)     
 Salt & Pepper to taste 
3 Tablespoons of Basil (sweet & dried)   
 1 (16 oz.) pkg. four cheese tortellini (found in freezer section) 
Cook on stove top on low for approximately 3-4 hours and add frozen tortellini the last 5-10 minutes of cooking.  Serve with garlic bread and green salad.  Freshly grated parmesan cheese is a must to top off soup when served.   ENJOY

Cheesy Tomato Basil Soup submitted by Kelli Johnson 

3 Cans of Tomato soup
4 basil leaves cut up
1 cup shredded Gruyere cheese

Warm on stove and serve in sourdough bread bowl! YUM

French Onion Soup submitted by Kelli Johnson

Slice large onion in half then take one half and slice into into very think slices. Take the other half and slice into crescent shapes.  Saute onions in oil. (who cares how much) Add 6 coups of chicken broth and 1 cup dry (cheap) white wine for taste.  Toast 6 slices of of whole wheat bread. Break them up into 1 1/2 inch pieces.  Put bread pieces into a deep casserole dish.  Add broth and sauted onions., layer with swish cheese on top.  Cook in oven until cheese is browned. 

White Chili submitted by Denise Shapiro

6 skinless Chicken thighs  (I used bn/skin less breasts) 
1 Large onion, chopped  (I used little tiny pearl onions cut in half) 
2 cloves garlic, finely chopped 
1 can (14 1/2 oz ) chicken broth 
1 tsp ground cumin 
1 tsp dried oregano leaves  (I was out of these) 
1/2 tsp salt
1/4 tsp red pepper sauce  
  2 cans (15oz) great northern beans, rinsed and drained (didn't rinse or drain)
  1 can (15oz) white shoepeg corn, drained (used 2 cans...didn't drain)
  3 Tbsp lime juice  (used alot more...love lime) 
2 Tbsp chopped fresh cilantro  (used more... love cilantro)   
Remove excess fat from chicken.  Add first 8 ingredients to slow cooker. Cover and cook on low setting for  4-5 hours till chicken is tender and you can shred it!    Remove chicken and shred.  Place back in crock.  ( I shred it in the crock)    Stir in the rest of the ingredients and cook till beans are hot  (15-20 min)

Barley and Lentil Soup submitted by Kim Ward

Ingredients: 
1/4 cup olive oil 1/2 cup chopped onion
1/2 cup celery garlic salt or garlic clove
1 28 ounce can chopped tomatoes 8 cups chicken broth (or equivalent base)
3/4 cup lentils 3/4 cups barley 1 small yellow squash
1 small zuccini squash 1/2 bag of baby carrots
1/2 tsp Rosemary 1/2 tsp Oregano
Grated Parm. Cheese

Instructions:

Corn Chowder submitted by Kelli Johnson

3 cups frozen corn
4 large russet potatoes cut up
6 large carrots cut up 
1 tsp. seasoning salt
1 tsp. pepper
2 cups half and half
3/4 cup non dairy creamer
3 cans chicken broth

Serve in Sourdough bowl

Queen Victoria Soup submitted by Robin Howey

2 T. butter
1/2 C. diced, cooked chicken 
1/2 onion, chopped fine                     
1/2 C. diced, cooked ham 1/2 C. chopped mushrooms                 
2 hard boiled eggs, chopped 3 stalks celery, diced                        
1 C. cream Pinch of nutmeg                                 
salt and pepper 4 C. chicken broth 1 T. quick tapioca  
         
Melt butter in a large saucepan, add onion and cook until golden.  Add mushrooms (these can be left out if your kids despise them!!), celery, and nutmeg;  Cook for 10 min.  Stir in broth, tapioca, chicken, and ham;  Simmer for 20 min.  Before serving, add eggs and cream; season to taste and stir.  Reheat but do not boil.   *Serve with hot rolls and tapioca pudding with raspberries on top.

Apple Snicker Salad submitted by Alisa McCormick

Lg. Cool Whip
sm. can crushed pineapple-drained
snickers-chopped (I usually add 3-5)
6-8 apples - skinned and cut into bite size pieces (green are best but I've used all kinds)

Mix it all together and serve. Yummy :o) Or if you don't have any snicker bars, try this one:

Taffy Apple Salad submitted by Kelli Johnson

1 T. flour
1/2 c. sugar
1 beaten egg
2 T. apple cider vinegar
1 8oz can crushed pineapple
2 cups salted peanuts
1 large container cool whip
4 cut up green apples (with or without skin)

On stove, cook flour, sugar, egg, vinegar, and pineapple juice until thick. Let cool. In large bowl mix 4 green apples, cool whip, and pineapple. Add cooled mix and chill for 2 hours. 

Red Onion Salad Dressing submitted by Kelli Johnson

2 medium red onions
2 tsp. Salt
2 tsp. Dried Ground mustard
1 tsp celery seed
1 tsp garlic poswer
1 cup sugar
2 cups oil
1 tsp paparika
1 tsp. Parsley flakes

Blend and let sit to dissolve sugar. Add more sugar to desired sweetness and taste.

Cranberry Salad submitted by Debra Geesling

½ lb cranberries
3 carrots
2 oranges
1 c. diced celery (small)
3 lg. Apples diced into small pieces
1 cup sugar
2 sm. Packages cherry jello
½ cu chopped walnuts or pecans

Put first 3 ingredients through grinder (washed and whole) Combine next three ingredients.  Dissolve jello and add to salad mixture. Add nuts. Refrigerate overnight. 

Frozen Cranberry Salad submitted by Alisa McCormick

2 8 oz cream cheese
2 T. Mayonnaise
2 T. Sugar
1 Can cranberry sauce with Cranberries
1 small can crushed pineapple drained
1 can mandarin oranges
½ cup chopped pecans
1 8 oz. Cool whip

Soften cream cheese. Add mayo and sugar, blend with mixer. Stir in cranberry sauce, pineapple, oranges, and nuts. Fold in cool whip. Freeze overnight. Remove 15 minutes before serving.

Oriental Salad submitted by Kelly Garcia

1 package "broccoli slaw"  (found in most produce dept. Looks like coleslaw but made with broccoli
20-30 snow pea pods
1 cup frozen peas (thawed)
2 green onions
1/4 c. rice wine
1/4 c. rice vinegar
2 T. Sesame Oil
2 packages spicy chicken top ramen seasoning packets and noodles (uncooked)
1/4 t. pepper
1 T. sugar
2 T. Sesame Seeds

Mix all ingredients but uncooked ramen noodles together in large bowl. Refrigerate. Add uncooked noodles right before serving. YUM!