Jul

22

TOMATO BASIL SOUP

July 22, 2008 | 1 Comment

1 family size can of tomato soup       
2 Tbs. Sugar
1 qt. tomatoes, blended         
Salt & Pepper to taste
2 c. half & half           
1 1/2 c. Rainbow pasta (Rotelle)
2 Tbs. Basil

 Cook pasta and add to tomato mixture. Mix tomato soup, tomatoes and half & half while cold. Simmer for at least 1/2 hr.

Jul

19

FRENCH ONION SOUP

July 19, 2008 | Leave a Comment

3 sliced onions sautéed in 1/2 c. butter
2 Tbs. Instant beef soup mix or 6 bouillon cubes
4 c. water
1 tsp. Worcestershire sauce
1/2 salt
 
Combine sautéed onions (sometimes I add a few fresh mushrooms, sliced) and liquid simmering until onions are cooked. Just before serving pour into bake proof soup mugs or bowls and place […]

Jul

19

COUNTRY CHEESE SOUP

July 19, 2008 | Leave a Comment

 
2 large carrots peeled, diced
3/4 c. butter or margarine
1 chopped onion        
3/4 c. flour
2 diced celery stocks  
1 8oz. Jar cheese wiz
8 cups water  
1 c. fresh or frozen peas
2 Tbs. Instant chicken bouillon
1/4 tsp. Pepper
 
Use food processor on veggies. In large kettle combine carrots, onion, celery, water and bouillon. Bring […]

Jul

17

VEGETABLE DIP

July 17, 2008 | 1 Comment

1 Cup mayonnaise
1 1/2 Tbsp dry onion
1 1/2 tsp Lawry’s seasoning salt
3/4 tsp accent
3 drops Tabasco
1 Cup sour cream
1 1/2 Tbsp dry parsley
1 1/2 tsp dry dill weed
 
Mix and chill 24 hours before serving.

Jul

17

RICHARD’S BLUE CHEESE DRESSING

July 17, 2008 | Leave a Comment

1 carton of sour cream
Equal amounts of mayonnaise
1 tsp monosodium glutamate
1 wedge of blue cheese or Roquefort (whichever you prefer)
 
Crumble cheese and add to sour cream. Mix with blender and let set in refrigerator for one day.

Jul

16

Café Spinach Salad

July 16, 2008 | Leave a Comment

Serves 4
We like ricotta cheese in this salad, but other hard, mild cheeses that won’t overpower the other flavors in the salad, such as Pecorino Romano,or a hard goat cheese can be substituted.
Spiced pecans
½ C Pecans
1 T Butter, melted
½ T Creole seasoning
Sugar to taste
1 lb Fresh spinach, washed and picked (stems removed)
½ C Pecan vinaigrette
¼ […]

Jul

4

CRANBERRY NUT TURKEY SALAD

July 4, 2008 | 5 Comments

1lb. boneless, skinless turkey breast(s) cooked, cut in ½-inch cubes
1/3 cup fat-free mayonnaise
3 tablespoons WW nonfat vanilla yogurt
6 tablespoons chopped scallions
¼ cup chopped walnuts, toasted
2 tablespoons dried cranberries
1 tablespoon Dijon mustard
1/8 teaspoon table salt, or to taste
1/8 teaspoon black pepper, or to taste
4 cups romaine lettuce, torn
Combine all ingredients, except lettuce, in medium bowl Mix […]

Jul

2

Haricots Verts

July 2, 2008 | 1 Comment

Haricots VertsYield: 4 servings
Active preparation time: 5 minutes
Cooking time: about 3 minutes
2 tablespoons butter, softened
2 to 4 teaspoons fresh grated horseradish or drained prepared horseradish
Salt
12 ounces haricots verts or young green beans, stem ends trimmed
Freshly ground black pepper
• Combine the butter and horseradish in a small bowl and set aside.
• Bring a large pot of […]

Jun

30

Stuffed Mushrooms

June 30, 2008 | 1 Comment

(I usually double this recipe—it goes fast)
 20 medium mushrooms 
1 tablespoon butter
1/4 pound ground pork sausage (breakfast sausage)
4 oz. soft cream cheese
1/2 package Good Seasons Italian dressing mix
 
Clean mushrooms and remove stems. 
Chop stems in small pieces and saute in butter. Remove to food processor.
Saute sausage and drain well. Add to food processor.
Add cream cheese and dressing […]

Jun

30

Spinach Squares

June 30, 2008 | Leave a Comment

4 T butter
3 eggs
1 C flour
1 C milk
1 tsp salt
1 tsp baking powder
1 lb. cheddar cheese, grated
2 pks frozen, chopped spinach, thawed & drained
1 T chopped onion
 In 350 degree oven, melt butter in 9 x 12 x 2 baking dish. Remove from oven. Beat eggs in large bowl. Mix in flour, milk, salt and baking […]

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