Soups & Salads

Chat Bud's Recipe's

Soups & Salads

Tortilla Soup
1 whole chicken
2 carrots
1 celery stalk
1 medium onion
2 small chili peppers
1 can rotel tomato's
1 can chicken broth
3 small ears of corn
Boil chicken,De-bone, chop vegetables.
In heavy sauce pan combine ingredient's, Cook until vegetables are tender.
Serve with tortillas, top with shredded cheese, sour cream, fresh avacado.

Red's Goulash
What you need:
1 lb ground meat (ground turkey might work too)
Fresh or frozen carrots
1 can of whole kernel corn (drained)
Can of Tomato Sauce
1 or 2 Potatoes (irish, new-whatever you like to use)
Salt and Pepper
Chili Powder
Garlic Powder
Season ground meat with salt n pepper, garlic powder and
chili powder-brown it to your liking.
While your meat is browning, cut up your taters into little
cubes and boil-but don't boil too long where they are too
tender.
Once your meat is browned, add in tomato sauce (with a can
of water), corn and carrots. Let this come to a boil and
then lower the heat until the sauce cooks down a little
bit-just enough to get a little of the water out.
When your sauce gets down, drain the potatoes and add them
to the mixture.
Simmer on low heat and cover-but not all the way. Lip the
lid a bit so that some steam can come out. You don't want
it to cook too fast.

I prefer to have mine a little soupy. My family likes it a
bit thicker and they like to put it over rice. Serve with a
nice salad and there you have a quick meal. This takes no
more than 30 minutes tops to make.

WHITE CHILE (our favorite)
by Lodi

1 lb.dried Great Northern Beans
4 cups fat-free low sodium chicken broth
2 med onions chopped ( about 1-2 cups )
3 garlic cloves ( chopped , I use more )
1 tsp. salt
1/2 cup diced green ortega chiles
2 tsp. ground cumin
1 1/2 tsp. dried oregano
1 tsp. coriander
1/4 tsp. ground cloves
1/4 tsp. cayenne pepper
8 oz. grilled chicken breasts ( cut in 1/4 in. strips)
3/4 cup grated Monterey Jack cheese

Cover beans with water overnight. Drain and rinse. In a
large heavy pot, combine beans, broth, 2 cups onions, garlic and
salt; bring to boil. Reduce heat, cover and simmer gently 2 hrs. or
until tender, adding more stock as needed. Stir in remaining onions,
chiles, cumin, oregano, coriander, cloves and cayennne. Cover and cook 30 min....just before serving...add chicken; cook until heated...
Ladle chili into individual bowls...top each with 2 Tbs. jack cheese...
enjoy.....from Williams Sonoma catalog.

HomeStyle Potato Soup

4 - 5 white potatoes cut in small 1/2 in pieces
1/4 cup chopped celery
1/4 cup chopped onions
4 slices cooked ham cut in small pieces(lunch meat will do)
1 large carrot
1/4 cup butter
1 can evaporated milk
1 can chicken broth

Boil potatoes until done. set aside. in large pan melt butter, saute' onions &
celery until tinder , grate carrot using the large side of a grater, add to
onions and celery, add potatoes with broth and ham , add chicken broth and one
can water, the evaporated milk. let cook over low heat about 15 min. Salt and
pepper to taste.... very good on a cold winter day....

Taco Salad
1 lb ground beef
taco seasoning
lettuce (chopped)
tamato (diced)
cheese (grated)
tortilla chips
green onion (chopped)
Brown ground beef, drain fat. Add season. Put tortilla's in a bowl,add lettuce, tamato,cheese,onion.
serve

IMPASTABLE SLIM CHICK SALAD
by michgirl91
4 Cups cooked shaped pasta such as rotini, radiatore,
or wagon wheels (about 2 Cups dry)
2 Cups chopped cooked chicken breast (I usually use
the frozen Tyson chicken breast)
1 cup thinly sliced red bell pepper
1 cup thinly sliced broccoli florets
1 cup snow peas trimmed and halved
1/4 cup chopped green onions
3 Tbsp red wine vinegar
1 Tbsp soy sauce
1 Tbsp tomato-based chili sauce
2 tsp sesame oil
1 tsp grated ginger root
1 tsp honey
1 clove minced garlic
1/4 tsp black pepper
In a large bowl, toss cooked pasta with chicken, red
pepper, broccoli, snow peas and green onions. Set
aside.
Ina small bowl, whisk together vinegar, soy sauce,
chili sauce, sesame oil, ginger root, honey, garlic,
and black pepper.
Pour dressing over pasta mixture and stir to coat
evenly. Refrigerate until ready to serve.
Makes 6 servings

Cranberry Salad

1lb cranberries
2sm. pkg. rasberry jello
1c. pecans chopped fine
1c. celery chopped
1can crushed pineapple

Use a large saucepan to cook 1c.water and berries. Cook till all the berries are popped and smashed. Set aside.

Prepare Jello with 2c. boiling water in a small sauce pan. Set aside.

Drain juice from the can of pineapple into a measuring cup. Add enough water to make it one cup. In a med. saucepan put two cups of sugar and add the pineapple juice. Bring to a roaring boil. Add to cranberries. Now add the jello, nuts, and celery. Refridgerate until set.

Suggestions: Chop nuts and chop celery ahead of time. Do not add the pineapple after you drain it. Only use the juice. I usually serve this over Thanksgiving. Many people do not like cranberries. This does not taste like cranberries at all!!

Evil

Great Grannie Mabels Bean Salad

1 can cut green beans
1 can cut wax beans
1 can med kidney beans
1 can sliced mushrooms
1 oinon thinly sliced & separated into rings
1/2 cup vinegar
1/2 cup pur veggie oil
1/2 cup sugar
1 tesp salt
1/4 tesp oregano

Drain all veggies , place in large bowl, combine remaining ingredients and pour
over veggies, tossing lightly, chill several hrs. or over night. Makes approx 4
- 6 cups... Great side for BBQ's

Cucumber Salad
6 medium cucumbers, thinly sliced
1 medium onion
1 cup vinegar
1/4 cup or 1/3 cup of sugar
1/4 cup olive oil or vegetable oil
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried marjoram
1/2 teaspoon lemon pepper seasoning
1/2 teaspoon ground mustard.
in a bowl combine the cucs and onions. in a jar with tight fitting lid, combine the remaining ingredients shake well. Pour over cucs and onions . Cover and refridgerate for at least 4 hrs serve with a slotted spoon. Tis is good recipe for a summer picnic and to take as a side dish for party. this one serves 12 but just increase the ingredients to make more.

ORIENTAL SWEET SLAW:by Shel

16oz. pkg. cole slaw
1 bundle green onions/chopped
1 pkg. almond slivers (optional)
1 pkg. shelled sunflower seeds
1 pkg. ramen noodles-oriental (crush before opening)
1 pkg. flavoring from ramen noodles
1 c. oil
1/2 c. white vinegar
1/2 c. sugar

Mix dressing of oil, vinegar, sugar and flavor packet.
Mix remaining ingredients together. Add dressing and
toss before serving. Enjoy!

Warm Tossed Pasta from the "Fish Market"

from Suzi Collins

Sauce:
5 garlic cloves
8 romano tomatoes (cut in 1/2 inch cubes)
1/4 cup pesto (or 1/2 cup fresh,chopped basil)
1/4 cup olive oil
salt & pepper to taste
1 pound fresh aspargus tips ( cleaned and cut in 1 inch pieces (covered pot ready for steaming)
1 # pasta (my favorite is farfalle,penne or rotelle
4 oz. dry jack,romano or parmesan
( cut in 1/4 in squares )
1/3 cup toasted pine nuts ( toasting in oven @ 400
degrees with careful eye) or with 1 T. olive oil in small fry pan and season with salt and pepper
and garlic powder...to taste ( pinch of each )
Sauce Prep: saute olive oil,garlic,basil for 2-3 min.
add tomatoes and continue 2-3 min. add salt & pepper to taste. optional : mushrooms, herbs etc.
Very important !!!!!!!---timing is most important and
key to this wondrful recipe....Pasta, sauce and asparagus must be ready and hot at same time
Boil pasta-drain-place in serving bowl, drizzle with olive
oil ( 2 T.) while still hot, add cheese...toss...cheese will melt a bit...add steamed asparagus (about 4-5 min.) then the sauce and garnish with pine nuts....optional: you could add shrimp,chicken etc. ( I personally liked it without the meat with a salad and bread) this is a definete keeper !!!! thank-you Suzi .............