SOUPS / SALADS

SOUPS / SALADS

<><><>SOUPS<><><>


~ROSE'S CHEESY POTATO SOUP~

3 large baking potatoes, baked or microwaved, skinned and chunked

3 medium red potatoes, boiled and chunked ( leave skins on )

1/4 cup butter

1/2 cup chopped onions

1 tsp. minced fresh garlic

1/4 cup flour

1 ( reg. size ) can chicken broth

1 ( 12 oz. ) can evaporated milk

1/2 cup Half & Half

8 oz. cream cheese, softened and chunked

3/4 cup Velvetta cheese, chunked

6 strips bacon, fried and crumbled

salt and pepper to taste

--Melt butter in large dutch oven or pan over medium heat. Add onions and garlic; cook, stirring occasionally, for 2 minutes.
Stir in flour. Let it cook for 1 minute, stirring constantly. Gradually stir in the broth and evaporated milk.
Add both kinds of potatoes.
Add the Half & Half, the cream cheese, and the Velvetta cheese. Let the soup come to a boil. Add salt and pepper according to your own taste.
Turn the heat to low, and let the soup simmer, covered, for 10 minutes. Stir occasionally.
Stir in the bacon. Turn the heat off and let the soup sit, covered, for 10 minutes before serving.


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~MY CHICKEN VEGGIE/NOODLE SOUP~

3 to 3 1/2 lbs. chicken

1 onion, chopped

2 celery ribs, sliced

4 carrots, sliced

3 medium potatoes, chunked

2 cups broccoli crowns

1 cup mushrooms, sliced

1 ( 4.2 oz. ) pkg. Knorr Lipton's Pasta Sides Creamy Chicken noodles

1 tsp. salt

1/2 tsp. back pepper

1 ( 12 oz. ) can evaporated milk

1/2 cup sour cream

2 Tbsp. butter

2 extra cups water besides the broth you will make

---Place the chicken in a large stock pot and cover with salted water. Cook over medium heat until chicken is done. Remove chicken from pot and cool. When the chicken is cool enough to be handled, take the meat from the bones. Chop it and put back into the broth. Add the salt and pepper. Add the extra 2 cups of water, the vegetables, and the butter. Cook another 15 to 20 minutes until vegetables are just done. Then add the package of Lipton noodles, sour cream, and the evaporated milk. Let
simmer on low another 7 or 8 minutes.


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~GREEN CHILE SOUP~
   (for crockpot)

1 and 1/2 pounds chicken or pork,  boneless and diced to cubes

2 cups chicken broth

1 cup green chile sauce

2 cups tomatillos, husks removed and coarsely chopped

2 roasted green chiles, seeded and diced (Anaheim or Poblano work well)*

4 cloves of garlic, peeled and diced

1 medium onion, peeled and diced

1/4 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon sugar**

3 tablespoons oil

2 cups water

--Brown the chicken or pork in a small amount of lard or oil, over high heat.
Place the browned chicken or pork, chile sauce and tomatillos into a crock pot set on low, or a large, covered pot over low heat.  Simmer for 2 hours.  Add remaining ingredients and simmer for an additional 2 hours.  Check every 30 minutes and add water as necessary.  Serve hot.
*If fresh roasted chiles are not available, you can use canned. 
**Omit the sugar for a low-carb version.

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~SEAFOOD GUMBO~

1/4 cup oil

6 Tbsp. all-purpose flour

2 cups onion, chopped

1 cup green bell pepper, chopped

1 cup celery, chopped

3 large garlic cloves, minced

4 cups chicken broth

3 cups water

2 bay leaves

1 tsp. dried basil

2 tsp. dried parsley flakes

1/2 tsp. cayenne pepper

1 tsp. file' gumbo powder

2 tsp. Creole Seasoning

2 Tbsp. Worcestershire sauce

1 (14 1/2-ounce) can diced tomatoes

4 cups Cajun link sausage, sliced

4 cups cut okra, fresh or frozen (make sure it is thawed if frozen kind is used)

2 cups oysters

1/2 pound crabmeat

1 and 1/2 pounds fresh peeled shrimp or crawfish tails or both

---In a large pot combine oil and flour. Cook over medium heat stirring constantly until the roux has browned to a light brown color. Add onion, pepper, celery and garlic. Saute for 2 to 3 minutes, stirring constantly. Slowly add chicken broth. Stirring it to mix. Add water, bay leaves, basil, parsley, cayenne pepper, Creole seasoning, file' gumbo powder, Worcestershire sauce and tomatoes. Cut sausage into 1/2-inch pieces. Add to pot along with okra. Cover pot and simmer for 1 to 1 and 1/2 hours, stirring occasionally. Add oysters, crabmeat, and shrimp/crawfish tails. Simmer for an additional 15 minutes. Remove bay leaves before serving. Serve over rice.


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~TACO SOUP~

2 pounds hamburger meat

1 and 1/2 Tbsp. olive oil

1 onion, diced

2 jalapeno peppers, seeded and diced

1 small clove garlic, minced

2 cups beef broth

1 ( 28 oz. ) can diced tomatoes

1 cup water

2 tsp. ground cumin

3 tsp. chili powder

1/2 teaspoon salt or season to your taste

1 cup shredded cheddar cheese

tortilla chips, broken into pieces

--Brown hamburger meat in olive oil in Dutch oven. Add onion, garlic, and peppers; cook until onion is tender.
Add remaining ingredients except cheese and chips; bring to a boil over high heat. Reduce heat to low and simmer, uncovered, 15 minutes. Ladle soup into bowls; garnish with cheese and chips.


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~HEARTY BEEF AND VEGETABLE SOUP~

1 lb. beef stew meat, cut into 1-inch cubes

1 Tbsp. vegetable oil

1 cup onion, chopped

1 clove garlic, minced

5 cups water

2 Tbsp. beef bouillon granules

1 ( 28 oz. ) can stewed tomatoes

1 and 1/2 cups sliced carrots

2 cups potatoes, chunked

1 cup chopped celery

2 cups frozen mixed vegetables--optional

--In a large stock pot or Dutch oven, heat oil and brown meat. (This browning process produces a rich broth, so don't hurry.)
Add onions to pot and cook until soft. Stir in water, garlic, and bouillon and bring to a boil.
Add tomatoes, carrots, celery, and potatoes.  Simmer covered for 30–60 minutes, stirring occasionally. Add frozen vegetables and simmer for another 30 minutes.


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~WILD RICE AND BEEF STEW~
      (for crockpot)

4 c. sliced mushrooms

3 carrots, peeled and sliced 1/2-inch thick

6-oz. pkg. long-grain and wild rice (the kind with a seasoning packet)

1 lb. beef sirloin, cubed

5 c. beef broth

--Combine mushrooms, carrots and rice mix with seasoning packet in a slow cooker. Top with beef; pour broth over top. Cover and cook on low setting for 8 to 10 hours. Serves 6.


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~CLAM CHOWDER~

3 slices bacon, diced

1 cup chopped onion

3 cups diced potatoes

8 ounces clam juice

1 teaspoon salt

1/4 teaspoon pepper

2 cans ( 7 ounces each) minced clams

3 tablespoons flour

2 cups half-and-half

1 cup milk

--Cook bacon until crisp in a large, heavy saucpan.  Remove bacon to paper towels with slotted spoon; drain. Add onion to bacon drippings; sauté until softened. Add potatoes and clam juice, salt, and pepper. Cover and simmer for about 15 minutes, or until potatoes are tender. Remove from heat. Add minced clams with their liquid. Whisk flour into milk; add to chowder with half-and-half. Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles, or about 3 minutes.
Clam chowder recipe serves 4.


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~TOMATO-BASIL SOUP~

4 tomatoes - peeled, seeded and diced

4 cups tomato juice

10 leaves fresh basil

1 cup heavy whipping cream

1/2 cup butter

salt and pepper to taste


--Place tomatoes and juice in a stock pot over medium heat.  Simmer for 30 minutes.  Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
Place the pot over medium heat, and stir in the heavy cream and butter.   Season with salt and pepper.   Heat, stirring until the butter is melted.   Do not boil.
Makes 4 servings.


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~CHICKEN AND DUMPLINGS~

6-8 pieces of chicken (or 1 whole chicken)

1/2 stick of butter

1 tsp. salt

1 tsp. pepper

1 (12 ounce can) evaporated milk

2 cup all-purpose flour

3 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

4 tablespoon shortening

3/4 cup milk


---Cut up the chicken if necessary.  If using pieces, just put them in a large pot (6 quart or more).
Add 6 cups of water, butter, 1 tsp. salt, and 1 tsp. pepper.  Cook, covered,  over medium heat until the chicken is done and about to fall off the bone, around 45 minutes to an hour.   Watch the pot to make sure it doesn't boil over.  Debone your chicken and add back to the broth.   Add the can of evaporated milk.

While the chicken is cooking:
Mix your flour, baking powder, baking powder, and salt in a bowl.  Stir in your shortening and then your milk. You should have a dough that is easy to work.
Next flour a countertop or cutting board and place your dough on it.  Kneed your dough until it is a consistency you are satisfied with.   Don't over work the dough...it will be tough.
Then you have two choices - you can roll the dough to about a 1/8" thickness and cut it into nice looking pieces, or you can just pinch off small pieces and shape them into small balls (about half the size of a golf ball).

Make sure you have enough liquid to completely cover your dumplings. Turn the heat up to a low boil and slowly add the dumplings.  Cover the pot and cook for 15 minutes. Watch the pot to make sure it doesn't boil over.
Serve piping hot.


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~CHICKEN TACO SOUP~

1/2 cup diced onions

1/2 cup diced green bell peppers

1 medium jalapeno pepper, chopped

1 Tbsp. minced garlic

olive oil

1 lb. chicken breasts, boiled and shredded

2 tsp. chili powder

2 tsp. cumin

1 can of Ro-tel tomatoes

1  can of corn

1  can of refried beans

2  cans of chicken broth


--Saute onions, peppers, and garlic in olive oil.  Add chicken, chili powder, cumin, Ro-tel tomatoes, corn, beans, and chicken broth.   Bring to a slow slimmer for 20 minutes.




<><><>SALADS<><><>


~COLESLAW~

1 medium head green cabbage, shredded

1 medium carrot, shredded

1 Tbsp. onion, finely minced

1 tsp. celery seeds

1/3 cup sugar

1/2 tsp. salt

1/4 tsp. pepper

1/4 cup milk

1/2 -to- 3/4 cup mayo

1/4 cup buttermilk

2 Tbsp. white vinegar

--Combine cabbage, carrot, onion, and celery seeds in a large bowl. Combine the sugar, salt, pepper, milk, mayo, buttermilk, and vinegar; blend until smooth. Mix into cabbage mixture; blending well. Cover and refrigerate for 2 hours or more before serving.


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~ROSE'S POTATO SALAD~

5 medium potatoes, peeled and chunked

1 small onion, chopped

1/2 cup sweet pickle relish

3 boiled eggs, chopped

1 tsp. fresh garlic, minced

1/4 cup prepared mustard

1 and 1/4 cup mayonnaise

1/2 tsp. salt

1/2 tsp. black pepper

--Place potatoes in sauce pan. Cover with water and bring to boil. Simmer until soft, but not mushy, about 10 to 15 minutes. Drain and cool.
Add all other ingredients to potatoes. Mix lightly. Cover and chill several hours.


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~VEGGIE NOODLE SALAD~

1 ( 16 oz. ) pkg. Egg Noodles

1/2 cup broccoli

1/2 cup onions, chopped

1/2 cup bell peppers, chopped

1/2 cup carrots, shredded

1 Tbsp. finely minced garlic

1/2 cup ham, diced

1/2 cup shredded cheese (any kind, your choice)

1/2 cup sour cream

1/2 cup Mayo

1/2 cup Ranch dressing

salt and pepper to your taste

--Prepare noodles according to package directions. Drain and cool.
Add remaning ingredients and blend lightly.
Chill before serving.


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~PASTA SALAD~

1 ( 16 oz. ) pkg. tri-colored pasta noodles

1 bell pepper, chopped

1 tomato, diced

1 cup chopped raw broccoli

1 small can black olives

1 medium onion, chopped

2 Tbsp. McCormicks Salad Supreme

1 ( 8 oz. ) bottle of Italian dressing

--Prepare noodles according to package directions. Drain and cool. Add the rest of the ingredients and blend.
Chill before serving.


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~CHICKEN SALAD~

2 cooked chicken breasts, chopped

2 boiled eggs, chopped

2 med. size dill pickles, chopped

1/2 cup chopped celery

1/2 cup chopped onion

1/2 cup mayo

1/2 cup sour cream (optional)

--Combine ingredients, mix well, and chill.

for Tuna Salad: substitute 2 cans of tuna (drained) in place of chicken. Omit the sour cream. Add a pinch of oregano for a surprising flavor!


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~CORNBREAD SALAD ~

1 (9 inch square) pan baked cornbread, cooled

1 cup mayo

1/2 cup celery, finely chopped

1/2 cup onion, chopped

1/2 cup bell pepper, chopped

3 boiled eggs, finely chopped

1 small jar piementos, drained - optional

1 small tomato, chopped

1 tsp. minced garlic

salt and pepper to taste

--Mix all ingredients together. Refrigerate overnight. (All the flavors blend together if it is left overnight.)



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~CUCUMBER SALAD~

2 large cucumbers, peeled, thinly sliced

2 medium sized tomatoes, diced

1 large red onion, chopped

1 cup white vinegar

3/4 cup water

3/4 cup sugar

1 tsp. salt

1 tsp. black pepper

1/2 tsp. ground cayenne pepper

1/2 tsp. dried parsley flakes

1/2 tsp.dried leaf basil

1/2 tsp. celery seeds

--Combine all ingredients except cucumbers, tomatoes, and onion; heat until sugar melts. Pour warm mixture over cucumbers. Store covered in refrigerator.


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~WILTED SALAD~

1/2 head lettuce

1 bunch baby spinach

6 slices bacon, diced

1/4 cup vinegar

1/4 cup water

3 Tbsp. sugar

1/4 tsp. salt

1/8 tsp. pepper

8 green onions, diced

2 hard boiled eggs, sliced (optional)

--Break the lettuce and spinach into bite size chunks and place in bowl.
Cook bacon until crisp and remove all but 1/4 cup drippings. Leave bacon bits in skillet. Add remaining ingredients, except eggs. Bring to a boil. Pour hot salad dressing overlettuce and spinach and toss lightly. Top with sliced eggs.
Serve.





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