1/3 cup oil
1 tsp salt
3 drops Tabasco sauce
6 ounces vermicelli noodles, broken in half and cooked
2 cups chopped pepperoni
1 cup cucumber, seeded and chopped (unpeeled)
3 Tbsp red wine vinegar
½ tsp basil
1 clove garlic, minced
1 cup chopped celery
2 medium tomatoes, chopped
5 ounce can whole mushrooms, drained
*In large bowl, mix oil and vinegar well. Add salt, basil, Tabasco and garlic. Combine noodles, pepperoni, celery, cucumber, tomatoes and mushrooms. Mix well and fold in dressing. Toss lightly to coat. Cover and chill overnight. May substitute roast beef, chopped for pepperoni.
Showing posts with label Vegetables. Show all posts
Showing posts with label Vegetables. Show all posts
Thistle Salad
6 oz can marinated artichoke hearts, undrained
1 basket cherry tomatoes
1 can pitted black olives
6 oz jar button mushrooms
½ green pepper, chopped
6 oz box frozen carrots (cooked)
salt, pepper & celery seed
*Mix and marinate 24 hours.
1 basket cherry tomatoes
1 can pitted black olives
6 oz jar button mushrooms
½ green pepper, chopped
6 oz box frozen carrots (cooked)
salt, pepper & celery seed
*Mix and marinate 24 hours.
Gazpacho Salad
16 ounces bowtie pasta
½ cup finely chopped cilantro
8 green onions, chopped
2 large tomatoes, seeded & chopped
1 large cucumber, chopped
1 small red pepper, chopped
1 small yellow pepper, chopped
1 green Anaheim chili pepper, seeded & chopped
2-¼ oz can sliced black olives
Lime vinaigrette:
½ cup tomato juice
¼ cup lime juice
¼ cup oil
½ tsp salt
¼ tsp pepper
2 cloves garlic, crushed
*Cook pasta and mix with remaining salad ingredients. Pour lime vinaigrette over salad and toss.
½ cup finely chopped cilantro
8 green onions, chopped
2 large tomatoes, seeded & chopped
1 large cucumber, chopped
1 small red pepper, chopped
1 small yellow pepper, chopped
1 green Anaheim chili pepper, seeded & chopped
2-¼ oz can sliced black olives
Lime vinaigrette:
½ cup tomato juice
¼ cup lime juice
¼ cup oil
½ tsp salt
¼ tsp pepper
2 cloves garlic, crushed
*Cook pasta and mix with remaining salad ingredients. Pour lime vinaigrette over salad and toss.
Fresh Spinach Salad
4 Tbsp vinegar
4 Tbsp oil
4 Tbsp sugar
*Mix and shake. Tear up spinach. Add almonds, drained mandarin orange slices and red onions. Toss with dressing just before serving.
4 Tbsp oil
4 Tbsp sugar
*Mix and shake. Tear up spinach. Add almonds, drained mandarin orange slices and red onions. Toss with dressing just before serving.
Ramen Coleslaw
¾ medium head cabbage, shredded
1 cup sunflower seeds
¼ cup slivered almonds
1 package chicken ramen noodles, crushed (reserve seasoning)
Dressing:
3 Tbsp vinegar
½ cup oil
2 Tbsp sugar
½ package ramen seasoning
1 tsp salt
½ tsp pepper
*Mix well. Pour over cabbage mixture. Chill 24 hours.
1 cup sunflower seeds
¼ cup slivered almonds
1 package chicken ramen noodles, crushed (reserve seasoning)
Dressing:
3 Tbsp vinegar
½ cup oil
2 Tbsp sugar
½ package ramen seasoning
1 tsp salt
½ tsp pepper
*Mix well. Pour over cabbage mixture. Chill 24 hours.
Coleslaw
2/3 cup mayonnaise
2 Tbsp sugar
2 Tbsp vinegar
1 Tbsp milk
½ tsp salt
1/8 tsp paprika
6 cups shredded cabbage
*Mix first 6 ingredients. Toss with cabbage. Refrigerate at least one hour.
2 Tbsp sugar
2 Tbsp vinegar
1 Tbsp milk
½ tsp salt
1/8 tsp paprika
6 cups shredded cabbage
*Mix first 6 ingredients. Toss with cabbage. Refrigerate at least one hour.
Cauliflower Salad
1 head lettuce, chopped
1 head cauliflower, chopped
1 medium onion, grated
1 pound bacon, crisp and crumbled
Dressing:
2 cups mayonnaise
1/3 cup sugar
1 cup parmesan cheese
*Mix salad ingredients. In a separate bowl, mix dressing. Store both overnight. Pour dressing over salad in the morning.
1 head cauliflower, chopped
1 medium onion, grated
1 pound bacon, crisp and crumbled
Dressing:
2 cups mayonnaise
1/3 cup sugar
1 cup parmesan cheese
*Mix salad ingredients. In a separate bowl, mix dressing. Store both overnight. Pour dressing over salad in the morning.
Broccoli Salad
Dressing:
1 cup mayonnaise
1/3 cup sugar
1 Tbsp vinegar
Salad:
1 bunch broccoli
½ cup sunflower seeds
½ pound red & green grapes
½ pound crumbled bacon
1 cup chopped onion
1 cup raisins
*Plump raisins by pouring boiling water over them and letting stand a few minutes before draining. Mix dressing and pour over rest of ingredients. Refrigerate overnight.
1 cup mayonnaise
1/3 cup sugar
1 Tbsp vinegar
Salad:
1 bunch broccoli
½ cup sunflower seeds
½ pound red & green grapes
½ pound crumbled bacon
1 cup chopped onion
1 cup raisins
*Plump raisins by pouring boiling water over them and letting stand a few minutes before draining. Mix dressing and pour over rest of ingredients. Refrigerate overnight.
Marinated Oriental Vegetable Salad
1 cup carrots, sliced diagonally
1 cup broccoli florettes
1 cup cauliflower florettes
1 cup celery, sliced diagonally
2 Tbsp soy sauce
1 tsp ginger
1 cup red or green pepper, diced
½ cup Marie’s Classic Herb Vinaigrette dressing
lettuce leaves
*Cook carrots in 1” boiling water one minute. Add broccoli, cauliflower and celery. Cook 3 minutes. Drain, cool under cold running water. Stir together dressing, soy sauce and ginger. Add veggies and peppers; toss to coat. Refrigerate at least 4 hours, stirring occasionally. Arrange vegetable mixture on lettuce leaves in salad bowl.
1 cup broccoli florettes
1 cup cauliflower florettes
1 cup celery, sliced diagonally
2 Tbsp soy sauce
1 tsp ginger
1 cup red or green pepper, diced
½ cup Marie’s Classic Herb Vinaigrette dressing
lettuce leaves
*Cook carrots in 1” boiling water one minute. Add broccoli, cauliflower and celery. Cook 3 minutes. Drain, cool under cold running water. Stir together dressing, soy sauce and ginger. Add veggies and peppers; toss to coat. Refrigerate at least 4 hours, stirring occasionally. Arrange vegetable mixture on lettuce leaves in salad bowl.
Vegetable Soup
1 lb stew beef
Nature's Seasoning or salt and pepper
1 Tbsp vegetable oil
1 onion, diced
6 carrots, sliced
1 cup rutabaga, diced
1 medium cabbage, shredded
1 can tomato paste
32 oz beef broth
*Season beef with Nature's Seasoning. Brown with oil and onion. Add broth and 32 oz water. Simmer one hour. Add tomato paste. Simmer another hour. Add vegetables and simmer 2-3 hours. Season to taste.
Nature's Seasoning or salt and pepper
1 Tbsp vegetable oil
1 onion, diced
6 carrots, sliced
1 cup rutabaga, diced
1 medium cabbage, shredded
1 can tomato paste
32 oz beef broth
*Season beef with Nature's Seasoning. Brown with oil and onion. Add broth and 32 oz water. Simmer one hour. Add tomato paste. Simmer another hour. Add vegetables and simmer 2-3 hours. Season to taste.
French Onion Soup
2 cans chicken broth
2 cans water
2 medium onions, chopped
2 cloves garlic
2 soup spoons butter
2 soup spoons flour
salt and pepper
French bread toasted into garlic toast
400 grams gruyere cheese (or Swiss)
*Sauté onion and garlic in butter. Add flour, make paste. Slowly add broth. Simmer. Put in soup bowl, top with bread and grated cheese.
2 cans water
2 medium onions, chopped
2 cloves garlic
2 soup spoons butter
2 soup spoons flour
salt and pepper
French bread toasted into garlic toast
400 grams gruyere cheese (or Swiss)
*Sauté onion and garlic in butter. Add flour, make paste. Slowly add broth. Simmer. Put in soup bowl, top with bread and grated cheese.
Creamy Corn Chowder
6 medium ears corn, husked
4 slices bacon
1 medium red onion, chopped
2 ribs celery, chopped
1 jalapeno pepper, seeded and minced
1 clove garlic, minced
2 Tbsp flour
½ tsp salt
1/8 tsp pepper
2 cans chicken broth
2 cups half-and-half
1 pound red baby potatoes with skin, cut into 1/2” cubes
*Cut corn from cobs. Reserve cobs. In 5 quart Dutch oven cook bacon until brown. Drain on paper towels. To fat in Dutch oven add onion, celery and jalapeno. Cook until tender, not brown. Add garlic, cook 1 minute. Stir in flour, salt and pepper and cook stirring one minute. Stir in broth, half-and-half, potatoes and reserved corn cobs. Heat to boiling over high heat. Reduce heat to low, cover and simmer 10-15 minutes, until potatoes are fork-tender. Discard cobs from broth, stir in corn kernels, and heat through. Stir in bacon and serve.
4 slices bacon
1 medium red onion, chopped
2 ribs celery, chopped
1 jalapeno pepper, seeded and minced
1 clove garlic, minced
2 Tbsp flour
½ tsp salt
1/8 tsp pepper
2 cans chicken broth
2 cups half-and-half
1 pound red baby potatoes with skin, cut into 1/2” cubes
*Cut corn from cobs. Reserve cobs. In 5 quart Dutch oven cook bacon until brown. Drain on paper towels. To fat in Dutch oven add onion, celery and jalapeno. Cook until tender, not brown. Add garlic, cook 1 minute. Stir in flour, salt and pepper and cook stirring one minute. Stir in broth, half-and-half, potatoes and reserved corn cobs. Heat to boiling over high heat. Reduce heat to low, cover and simmer 10-15 minutes, until potatoes are fork-tender. Discard cobs from broth, stir in corn kernels, and heat through. Stir in bacon and serve.
Cream of Potato Soup
Chop about 6-8 pieces of bacon and brown it. Just before done, add minced onion and cook until it's tender. Drain off grease. Pour in a can of chicken broth and add diced potatoes (make sure the potatoes are covered, you can add water or more broth.) Cook until the potatoes are done, smooshing them along the sides of the pot with a large spoon. Add half and half and heat through. Mix flour and water to make a paste to thicken the soup with and season to taste with Nature’s Seasoning.
Cream of Roasted Tomato Soup
¾ pound plum tomatoes
*Cut in half and place on cookie sheet. Brush with 3 Tbsp extra virgin olive oil. Sprinkle with:
½ tsp oregano
½ tsp basil
salt & pepper
*Roast @475 degrees 15-20 minutes, puree in blender.
*Cook ½ cup finely chopped onion in 2 Tbsp oil. Add tomato puree and:
1 cup chicken broth
¼ cup red wine
½ cup tomato paste
*Cook until heated through. Add ½ cup cream and ¼ cup milk. Simmer a few minutes. Adjust salt and pepper to taste, may need to add a little sugar.
*Cut in half and place on cookie sheet. Brush with 3 Tbsp extra virgin olive oil. Sprinkle with:
½ tsp oregano
½ tsp basil
salt & pepper
*Roast @475 degrees 15-20 minutes, puree in blender.
*Cook ½ cup finely chopped onion in 2 Tbsp oil. Add tomato puree and:
1 cup chicken broth
¼ cup red wine
½ cup tomato paste
*Cook until heated through. Add ½ cup cream and ¼ cup milk. Simmer a few minutes. Adjust salt and pepper to taste, may need to add a little sugar.
Old Fashioned Cream of Tomato Soup
1 (32 oz) can diced tomatoes
1 (9 oz) can chicken broth, undiluted
1 oz butter (1 Tbsp)
2 Tbsp sugar
1 Tbsp chopped onion
pinch of baking soda
2 cups cream
* Mix tomatoes, chicken broth and butter, sugar, onions and soda; simmer 1 hour. Heat cream in double boiler. Add cream to hot tomato mixture. Ready to serve and enjoy.
1 (9 oz) can chicken broth, undiluted
1 oz butter (1 Tbsp)
2 Tbsp sugar
1 Tbsp chopped onion
pinch of baking soda
2 cups cream
* Mix tomatoes, chicken broth and butter, sugar, onions and soda; simmer 1 hour. Heat cream in double boiler. Add cream to hot tomato mixture. Ready to serve and enjoy.
Lentils with Rice, Onions and Sesame Oil
4 yellow onions, peeled
3 Tbsp olive oil
1 cup lentils
3-½ cups cold water
1 cup Uncle Ben’s converted rice
2 tsp salt
2 Tbsp sesame oil
*Dice 3 onions. In large frying pan, heat 2 Tbsp olive oil and diced onions. Sauté until brown. Set aside. In saucepan mix lentils and water, bring to boil, cover and simmer 10 minutes. Add cooked onions to lentils with rice and salt. Cover and simmer 20 minutes until rice and lentils are tender. Remove from heat and season with sesame oil. Slice remaining onion into rings, sauté in 1 tsp olive oil until tender. Serve rice and onions with onion rings as garnish.
3 Tbsp olive oil
1 cup lentils
3-½ cups cold water
1 cup Uncle Ben’s converted rice
2 tsp salt
2 Tbsp sesame oil
*Dice 3 onions. In large frying pan, heat 2 Tbsp olive oil and diced onions. Sauté until brown. Set aside. In saucepan mix lentils and water, bring to boil, cover and simmer 10 minutes. Add cooked onions to lentils with rice and salt. Cover and simmer 20 minutes until rice and lentils are tender. Remove from heat and season with sesame oil. Slice remaining onion into rings, sauté in 1 tsp olive oil until tender. Serve rice and onions with onion rings as garnish.
Easy Baked Beans
½ lb bacon, chopped
½ lb hamburger
1 medium onion, diced
1-15 oz can pork & beans
1-15 oz can garbanzo beans
1-15 oz can lima beans
1 Tbsp molasses
¼ cup brown sugar
¼ cup ketchup
½ tsp dry mustard
½ tsp vinegar
*Fry bacon until crispy. Drain on paper towel, reserving 1 Tbsp grease. Fry onion in reserved bacon grease until golden brown. Brown hamburger. Add salt and pepper. Combine remaining ingredients in covered casserole. Bake at 350˚ for one hour.
½ lb hamburger
1 medium onion, diced
1-15 oz can pork & beans
1-15 oz can garbanzo beans
1-15 oz can lima beans
1 Tbsp molasses
¼ cup brown sugar
¼ cup ketchup
½ tsp dry mustard
½ tsp vinegar
*Fry bacon until crispy. Drain on paper towel, reserving 1 Tbsp grease. Fry onion in reserved bacon grease until golden brown. Brown hamburger. Add salt and pepper. Combine remaining ingredients in covered casserole. Bake at 350˚ for one hour.
Scalloped Corn
1 egg, beaten
½ cup milk
salt & pepper
½ cup saltine crackers (14 squares)
1 can creamed corn
1 Tbsp butter
*Bake 1 hour at 350˚.
½ cup milk
salt & pepper
½ cup saltine crackers (14 squares)
1 can creamed corn
1 Tbsp butter
*Bake 1 hour at 350˚.
Far East Celery
6-8 large ribs celery
1 (5 oz) can sliced water chestnuts, drained
1 can cream of chicken soup
1 jar diced pimiento
¼ cup slivered almonds
2 Tbsp butter
*Cut celery in ¾ into diagonal strips. Boil in small amount of water for 8 minutes. Mix celery, water chestnuts, soup and pimiento and put into buttered casserole. Brown almonds in the butter and sprinkle over the top of the casserole. Bake at 350˚ for one hour.
1 (5 oz) can sliced water chestnuts, drained
1 can cream of chicken soup
1 jar diced pimiento
¼ cup slivered almonds
2 Tbsp butter
*Cut celery in ¾ into diagonal strips. Boil in small amount of water for 8 minutes. Mix celery, water chestnuts, soup and pimiento and put into buttered casserole. Brown almonds in the butter and sprinkle over the top of the casserole. Bake at 350˚ for one hour.
Pinto Beans & Rice
1-½ tsp salt, divided
1 cup long grain rice
1 Tbsp oil
1 cup chopped onion
2 Tbsp chopped garlic
¼ tsp coriander
½ bay leaf
15 oz can pinto beans, drained & rinsed
½ cup chicken broth
*Add rice to 4 quarts boiling water with 1 tsp salt. Reduce heat and gently boil until tender but not soft (12-15 minutes.) Drain. Spread rice on cookie sheet. Cool. Heat oil in skillet, add onions, garlic, coriander and bay leaf. Cook until onions are almost golden (8 minutes) stir in beans, broth and remaining ½ tsp salt. Simmer until beans are heated through (10-15 minutes) transfer rice to large serving bowl. Stir in bean mixture. Makes about 5 cups.
1 cup long grain rice
1 Tbsp oil
1 cup chopped onion
2 Tbsp chopped garlic
¼ tsp coriander
½ bay leaf
15 oz can pinto beans, drained & rinsed
½ cup chicken broth
*Add rice to 4 quarts boiling water with 1 tsp salt. Reduce heat and gently boil until tender but not soft (12-15 minutes.) Drain. Spread rice on cookie sheet. Cool. Heat oil in skillet, add onions, garlic, coriander and bay leaf. Cook until onions are almost golden (8 minutes) stir in beans, broth and remaining ½ tsp salt. Simmer until beans are heated through (10-15 minutes) transfer rice to large serving bowl. Stir in bean mixture. Makes about 5 cups.
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