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Soups _ Salads


									Soups & Salads
Seashell Pasta Salad

12 ounce package large shell pasta, cooked, rinsed, and drained
1 can (2.25 oz) sliced ripe
1 Cup Italian salad dressing
Black olives, drained
1/3 Cup sliced green onion
½ green bell pepper, cubed
¼ Cup grated Parmesan cheese
½ red bell pepper, cubed
2 medium sized carrots, diagonally sliced
½ Teaspoon of salt
28 ounce can of choice cut tomatoes, drained
¼ Teaspoon of pepper

      In large bowl stir together all ingredients until well mixed. Cover and refrigerate 1 hour
   before serving. (10 cups)

Home Made Chicken Soup

1 pkg. Skinless chicken breast, cooked and deboned (if boneless chicken is used cans of chicken
broth will be required to thin soup down)
Chicken broth
½ C. uncooked white rice
1 can mushroom stems and pieces, drained
2 med. potatoes, chopped
2 stalks celery, chopped
4 carrots, chopped
Salt and pepper, to taste

       Combine cooked chicken with vegetables and chicken broth, as well as the other
   ingredients in a large pot. Cook on med. high heat for 60 min. or until all ingredients are
   tender, adding chicken broth as necessary to thin soup down.
Pesto Pasta Salad

8 oz. Uncooked spiral pasta
4 C. broccoli florets
1 pkg. Knorr pesto pasta sauce mix
½ C. olive oil
3 tbsp red wine vinegar
1 C. cherry tomatoes, halved
1 C. sliced mozzarella cheese

       Cook pasta according to pkg. Directions adding broccoli during last 5 min. of cooking.
    Drain and rinse with cold water. Combine sauce mix oil and vinegar, add pasta with broccoli,
    tomatoes, cheese, and salt and pepper to taste. Serve immediately or chill.

Frosty Citrus Mold

2, 3 oz. Pkg. Lime flavored gelatin
½ tsp salt
2 C. boiling water
1-1/2 C. mayonnaise
½ dairy sour cream
16 oz. Jar Kraft chilled fruit salad

        Dissolve lime jell-o and salt into boiling water. Cool, combine mayonnaise and sour
cream, and mix well. Gradually stir in gelatin, chill until partially set. Pour in fruit, put into a
mold and chill until firm. Unmold on a serving platter, surround with lettuce. (6-8)
Chicken and Vegetable Clam Chowder

1 lb. Boneless, skinless chicken breasts, cut into 1” pieces
10 oz. Frozen broccoli cuts
1 C. sliced carrots
½ C. chopped onion
½ C. whole kernel corn
1 jar (4-1/2 oz.) sliced mushrooms, drained
2 cloves garlic, minced
½ tsp dried thyme leaves
1 Can (14-1/2 oz.) reduced sodium chicken broth
1 Can (10-3/4 oz.) condensed cream of potato soup
1/3 C. half and half

       Combine all ingredients except half and half in a slow cooker. Cook on low for 5 hr. or
   until vegetables are tender and chicken is no longer pink in the center. Stir in half and half.
   Turn on high, cover and cook 15 min. or until heated through. (6 servings)

Meatball Soup

1 lb. Ground beef
1 egg
1 C. sliced celery
½ C. sliced carrots
4 C. beef bouillon
½ C. sliced onions
1 No. 2 can whole potatoes
1 C. diced tomatoes
Salt and pepper, to taste

      Mix ground beef with egg and season to taste; Shape meat into small balls and bake in a
   slow oven @ 350 deg. for 12 min. Sauté vegetables in a small amount of butter for 5 min.
   combine with cooked meatballs. Add to bouillon and simmer 20-30 min. Season with salt,
   pepper, and garlic powder. (4)
Cold Taco Salad

2 Pounds cooked ground beef
1-2 chopped green onions
1 Package Fritos
1 Can kidney beans
Shredded cheddar cheese
Catalina dressing

       Mix ingredients together in a large bowl, adding Fritos last, serve.

Southwestern Vegetable Stew

1 Tablespoon of olive oil
2 Sliced celery stalks
1 Sliced bell pepper
2 Sliced carrots
1 Diced small onion
12ounces of salsa (mild, medium, or hot)
4 ounces of picante sauce (mild, medium, or hot)
2 Tablespoons of taco seasoning mix
3 Sliced zucchinis
12 Sliced mushrooms
12 Calamata olives, drained
1 Clove of garlic minced
½ Teaspoon coarse ground pepper
1 Cup vegetable broth

       Pour olive oil into a large skillet; add celery, bell pepper, carrots, and onion. Sauté until
   soft. Add remaining ingredients and simmer on medium high until liquid is reduced. Serve
   immediately. (6)
Southwestern Corn Chowder

Ingredients                                                 Garnishes
3 Tablespoons of butter                                     Shredded cheddar cheese
1 Tablespoon of chopped garlic                              Green onions
1 Diced red bell pepper
1 Medium diced onion
3 Tablespoons of flour
16 ounces of picante sauce (mild, medium, or hot)
1 Can chicken or vegetable broth
2 Cans of cream corn
2 Medium cooked and diced potatoes
1 Can of corn niblets
8 ounces of salsa con queso
1 Pint of half & half

           In a large pan melt butter, sauté’ garlic, pepper, and onions until soft. Add flour and
       cook for 2 minutes on medium heat. Add picante sauce, broth, and cream corn and
       simmer for 5 minutes. Add potatoes and corn niblets. Add salsa con queso and half &
       half, heat thoroughly. Garnish with cheddar cheese and green onions, and serve. Serves 8

Wilted Spring Salad

Chopped green onion
Fresh mustard greens
Shredded carrots

      Use twice as many mustard greens as lettuce. Toss vegetables and drench lightly with
   vinegar. Add 1 button of shredded garlic. Just before serving crumble 4 to 6 slices of crispy
   bacon over salad.

Mexican Coleslaw

2 Cups of shredded cabbage
1 Chopped bell pepper
Whole pimentos
Sour cream dressing

       Mix vegetables and sour cream dressing thoroughly. Serve on crisp lettuce loaf. Sprinkle
   slices of pimento over salad. (4)
Texas Delite

2 Cups of chopped cabbage
1 Medium onion chopped
1 Shredded carrot chopped
4 Unpeeled apples cut into long strips

       Mix ingredients thoroughly with sour cream dressing. (8)

Ambrosia Salad With Whipped Cream Dressing

2 Sliced Bananas
¼ Cup of diced oranges
2 Chopped red apples, unpeeled
3 Tablespoons of lemon juice
½ Cup of sugar
¼ Cup of fresh grated coconut
Whipped cream

       Combine fruit, and sprinkle with lemon juice. Chill, and add whipped cream. To moisten
   toss lightly. (6)

Cranberry Pecan Salad

1 Envelope of Knox gelatin
1 lb can of jellied cranberry sauce
1 orange squeezed
2 tsp grated orange peel
1 lemon squeezed
2 tsp grated lemon peel
½ C. chopped pecans

       Dissolve gelatin as directed on package, chill until thickened. Crush cranberry sauce with
   fork, combine cranberry sauce, orange juice, lemon juice, pecans, and grated peels to gelatin.
   Pour into shallow pan, continue to chill until firm, cut into squares and serve.
Shrimp Salad

2 lbs boiled shrimp
1/3 C. mayonnaise
1 C. chopped celery
Bay leaf seasoning
1 sliced onion
1 button of garlic
1 tsp salt (to taste)

      Boil shrimp in 1qt of water and season with bay leaf.. Remove from heat and let stand for
   10 minutes. When cool peel shrimp Add sliced onion, salt, garlic button (chopped), celery,
   and mayonnaise to shrimp.

Perfection Salad

1 envelope Knox gelatin
¼ C. cold water
1 C. hot water
¼ C. sugar
½ tsp salt
¼ C. lemon juice or vinegar
1 chopped pimento
1 C. chopped celery
½ C. shredded cabbage
1 tsp grated lemon peel

      Combine gelatin with cold-water, hot water, sugar, and salt, stir until dissolved. Add
   lemon juice. Chill until it begins to thicken, add remaining ingredients. Pour into molds that
   have been dowsed in cold water, Chill until firm. (6)
California Chicken Salad

3 tbsp lemon juice
1 C. chopped cooked chicken
½ C. chopped apple (unpeeled)
½ C. chopped celery
2 tbsp cream (sour or sweet)
2 tbsp mayonnaise

       Mix mayonnaise with apple and chicken, sprinkle with lemon juice. Combine remaining
   ingredients and mix with apple and chicken. Use mayonnaise as needed to moisten, chill. (4)

Combination Coleslaw

2 C. shredded cabbage
1 shredded carrot
3-4 radishes, chopped
1 green pepper, chopped
1 cucumber, sliced
1 C. chopped celery

       Mix vegetables thoroughly, serve with French or oil dressing. (8)

Carrot and Raisin Salad

1-1/2 C. shredded carrots
1-1/2 C. small orange pieces
½ C. seedless raisins
½ C. shredded peanuts

      Combine carrots, raisins, and orange pieces together, moisten with mayonnaise. Add
   cabbage (moisten with mayonnaise as needed) Sprinkle peanuts over salad. (6)
Caesar Salad

3 medium heads romaine lettuce
1/3 C. garlic olive oil
2-3 tbsp wine vinegar
1 lemon halved
1-2 1 min coddled eggs
Dash of Worcestershire sauce
Freshly ground pepper
6 tbsp grated Parmesan cheese
1 C. cesar croutons

      Break romaine leaves into 2-3 inch widths. Place romaine in chilled salad bowls drizzle
   with garlic olive oil, vinegar, and lemon juice. Break in eggs. Season with salt and
   Worcestershire sauce. Grind pepper over all, and sprinkle with Parmesan cheese, and toss.
   Add croutons, garnish with rolled artichokes, and serve immediately.

Salad Delite

1 envelope Knox gelatin
2 C. shredded cabbage
1 C. lemon juice
1 tsp grated lemon peel
Horseradish sauce
Dried mustard

       Season gelatin mix with horseradish dried mustard and a dash of vinegar. When mixture
   is partly thick fold in cabbage and peas. Follow same directions to prepare gelatin as in
   perfection salad. (6-8)
Pineapple Cottage Cheese Salad

1, 3 oz pkg lemon lime gelatin mix
1 C. hot water
½ C. mayonnaise
½ C. evaporated milk
½ C. cottage cheese
½ C. chopped nuts (type is optional)
½ C. crushed pineapple, drained

      Combine all ingredients except pineapple and nuts in a bowl or blender and beat until
   smooth. Stir in pineapple and nuts, pour into a 4 C. mold and chill until firm, (4)

Hearty New England Clam Chowder

2 cans (6-1/2 oz) minced clams
1 C. finely chopped onions
1 C. finely chopped celery
2 C. pared and diced potatoes
½ C. white sauce mix
1 qt milk
½ tsp sugar
Salt and pepper to taste

       Drain clams, reserving juice. In a large saucepan combine clam juice, onions, celery, and
   potatoes. Add enough water to cover contents. Cook over medium heat for about 15 minutes,
   or until tender. While vegetables are cooking, combine white sauce mix in large kettle or
   Dutch oven. Cook over low heat until thick and smooth, stirring constantly. Add clams,
   undrained vegetables, and sugar, heat through about 15 minutes.

White Sauce Mix

2 C. instant nonfat dry milk, or 1-1/2 C. of regular nonfat milk
1 C. all purpose flour
2 tsp salt
1 C. butter or margarine

       In a large bowl combine dry milk, flour, and salt, mix well. With a pastry blender add in
   butter until mixture resembles fine crumbs. Lightly pack in a large airtight container. Store in
   refrigerator, use within 2 months, makes 1 qt sauce mix.
Cornbread Salad

½ C. chopped green peppers
½ -1 C. chopped purple onion
2 thick slices deli ham
2 thick slices American cheese
1 C. whole kernel corn, drained
1 small bottle ranch dressing

       Chop ham and American cheese, combine all ingredients, chill and serve cold.

Seven Fruit Salad

½ C. lime juice
½ C. water
½ C. sugar
2 peaches, peeled and thinly sliced
1 banana, thinly sliced
1 Honeydew
1 pt blueberries
1 pt strawberries, sliced
1 C. red seedless grapes, halved
1 kiwi, peeled and chopped

       Whisk together lime, sugar, and water. Stir well until sugar is dissolved. Add peaches and
   banana, toss to coat. Slice honeydew and use a melon baler to remove the fruit inside. Blend
   together remaining fruit with honeydew, stir in peach mixture. Refrigerate, covered for 1
   hour. (8-10)

Calico Salad

16oz can cut green beans, drained
12 oz can whole kernel corn, drained
2 tbsp green onion slices
2 tbsp chopped pimento
½ C. Italian dressing

       Combine ingredients, toss lightly, and chill. (6).
Western Salad Bowl

1 head lettuce
2 tomatoes, peeled and sliced
2 medium carrots, thinly sliced
4 radishes, thinly sliced
2 stalks celery, cut diagonally
1 sprig parsley, leaves only
1 loaf garlic bread
Salad oil, vinegar and lemon juice, or French dressing

       Remove the core from the lettuce and hold upside down under cold running water to
   separate the leaves. Shake off water and gently dry on a clean towel. Rub inside of salad
   bowl with a bread of garlic split in half. Tear or beak half the lettuce into salad bowls,
   sprinkle 2-3 tbsp of salad oil over lettuce. Add remaining lettuce, celery, radishes, parsley,
   and salad oil if needed. Season with salt, pepper, vinegar, or fresh lemon juice, toss lightly
   coating all ingredients with oil. Arrange tomatoes and carrots on top.

Cardinal Coleslaw

4 C. shredded cabbage
1 C. chopped apple
½ C. raisins
½ cup peanuts
Miracle whip salad dressing

       Combine cabbage, apple, raisins, nuts, and enough salad dressing to moisten, toss lightly,
Cream of Broccoli Soup

4 C. water
1 (10oz) pkg frozen chopped broccoli (Spinach can be used in place of broccoli)
¾ C. finely chopped green onion
1 tsp salt
1 tsp garlic powder
2 tsp white pepper
8oz (2 C.) shredded American cheese
1 C. milk
1 C. cream
¼ C. butter
1/3 C. flour
½ C. water

      In 3 qt saucepan bring 1 qt water to a boil, add broccoli, and onion and boil 10 minutes.
   Add seasonings and shredded cheese, stir until cheese melts. Add milk, cream, and butter stir
   and heat to boiling. Slowly add water to flour, stirring constantly until mixture is smooth.
   Slowly add to hot mixture, stirring rapidly. Cool and stir until soup is the consistency of
   heavy cream (consistency can be changed by adding water if preferred).

Jambalaya Salad

1 pkg. Zatarain’s jambalaya mix
2/1/2 C. water
2 tbsp butter
3 boiled eggs, chopped
¼ C. dill relish
½ C. sweet relish
1/3 C. red onion, chopped
¼ C. bell pepper, chopped
¼ C. celery, chopped
½ C. mayonnaise
1 tbsp Zatarain’s Creole mustard

       Prepare jambalaya mix according to pkg. Omitting meat. Allow to cool, and add next 8
   ingredients. Blend thoroughly, cover and refrigerate. ( tuna, shrimp, crabmeat, ham, or
   chicken may be added to the salad.

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