Soup & Salad Recipes |
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"KFC'S" Coleslaw 8 cups very finely chopped cabbage (1 head) 1/4 cup shredded carrot (1 medium carrot) 1/2 cup granulated sugar 1/4 tsp. salt 1/8 tsp. pepper 1/4 cup milk 1/2 cup mayonnaise 1/4 cup buttermilk 1 - 1/2 Tbs. white vinegar 2 - 1/2 Tbs. lemon juice 1. Be sure that the cabbage and carrots are chopped up into very fine pieces (about the size of rice kernels) 2. Combine the sugar, salt, pepper, milk, mayo, buttermilk, vinegar, and lemon juice, and beat until smooth. 3. Add the cabbage and carrots. Mix well. Cover and refrigerate for at least 2 hours before serving. The critical part of this coleslaw recipe is the flavor enhancement period prior to eating. Be absolutely certain the cole slaw sits in the refrigerator for at least a couple of hours prior to serving for a great tasting slaw. |
Fluffy Fruit Salad 2 cans (2o ozs. each) crushed pineapple ( I use tidbits) 2/3 cup sugar 2 Tbs. flour 2 eggs, lightly beaten 1/4 cup orange juice 3 Tbs. lemon juice 1 Tbs. vegetable oil 2 cans (17 ozs. each) fruit cocktail, drained 2 cans (11 ozs each) mandarin oranges, drained 2 bananas, sliced 1 cup heavy cream, whipped Drain pineapple, reserving 1 cup juice in a small saucepan. Set aside pineapple. To saucepan, add suagr, flour, eggs, orange juice, lemon juice, and oil. Bring to a boil; stirring constantly. Boil for 1 min.; remove from the heat and let cool. In a salad bowl, combine pineapple, fruit cocktail, oranges, and bananas. Fold in whipped cream and the cooled sauce. Chill for several hours. yield: 12 - 16 servings For variations try: addding coconut & strawberries; and omit bananas Add mini marshmallows. |
Sour - Cream Dressing Mix togeather 1/2 cup sour cream, and 1/4 cup vinegar. Salt and pepper to taste. Is best served over fresh garden lettuce, or cucumbers. |
Delicious Honey Mustard Dressing 1 - 1/2 cup Mayonnaise - (do not use Miracle Whip) 1/ cup mustard (Grey Poupon only) 1/2 cup honey Combine all ingredients in a bowl, and mix well. Allow to set for at least 2 hours before serving, overnight is best. Great for green salads, and for dipping. |
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Cheddar Chowder 3 cups water 5 chicken bouillion cubes 4 medium potatoes, diced 1 medium onion, chopped 1 cup carrots, thinly sliced 1/2 cup green pepper, diced 1/3 cup flour 2 stalks celery, chopped Combine water and bouillion cubes in a large heavy pot. Bring to a boil. Add vegetables; cover and simmer12 mins. or until vegetables are tender. Melt margarine.in heavy pan; blend in flour and cook 1 min. Gradually add milk and mix with a whisk. Cook over medium heat until thickened, stirring constantly. Add cheese, stirring over low heat until melted. Add all ingredients to large pot, stirring over low heat. Do not boil. Serves 8. |
1/4 cup margarine 3 - 1/2 cup milk 6 oz. grated cheddar cheese Salt & pepper to taste garlic powder & Thyme to taste |
Hamburger Soup 1# hamburger 1 cup cubed potatoes 1 cup cubed carrots 1/2 cup celery 1 cup shredded cabbage 1 (#2 can) diced tomatoes salt to taste (about 1 tsp.) 2 beef boullion cubes pepper to taste 1 pkg. dry onion soup 1 - 1/2 qts. water Brown meat, drain off fat; add all ingredients, except cabbage, to a large pot. Cover and simmer one hour; add cabbage last 15 - 20 mins. of cooking. Enjoy! (The taste of this soup reminds me of cabbage rolls, delicious!) |
Low Fat Wild Rice Soup 3 slices bacon- chopped 1/2 cup chopped onion 1 cup chopped celery 1/3 cup flour 1/8 tsp. pepper 1 - 14 oz. can of nonfat chicken broth 2 cups cooked wild rice 1 cup nonfat sour cream 1 cup skim milk Cook bacon until brown; add vegetables and cook until crisply tender. (5-7 mins.) Stir in flour & pepper, then with a wire whisk, stir in broth. Cook while stirring constantly until mixture thickens and starts to boil. Boil for 1 min., stirring constantly. Add remaining ingredients. Cook until heated through. |
Chicken Tortilla Soup 1 can (14-1/2 ozs.) chicken broth 1 can (10 - 3/4 ozs.) condensed cream of chicken soup, undiluted 1 can ( 10 - 3/4 ozs.) condensed cream of potato soup, undiluted 1-1/2 cups milk 2 cups cubed cooked chicken 1 can ( 11 ozs.) Mexicorn 1 can (4 ozs,) chopped green chilies In a large soup kettle, combine broth, soups, and milk. Add the chicken, corn, chilies, and onions, mix well. Bring to a boil. Add the tortilla strips. Reduce heat; simmer uncovered, for 8-10 mins. or until heated through. Add cheese; stir just until melted. Serve immediately. yield 8-10 servings. (2-1/2 qts.) |
1/4 cup thinly sliced green onions 4 tortillas ( 6-7 inches) cut into 1/2 in. strips 1 - 1/2 cups (6ozs.) shredded cheddar cheese |
