Colleen Swan
1 head red leaf lettuce
1 head green leaf lettuce
1 head iceberg lettuce
1 (8 oz) package shredded mozzarella cheese
1 (8 oz) package shredded Parmesan cheese
1 pound bacon, cooked and crumbled
1 (8 oz) package Craisins
1 cup sliced almonds, toasted
1 recipe Craisins Salad Dressing
Break red and green leaf lettuce into pieces. Shred iceberg lettuce. Toss together with the other ingredients just before serving. Pass dressing with salad. Makes 12 servings.
Craisins Salad Dressing
1/2 cup red wine vinegar
1/2 cup sugar
1/2 onion, chopped
1 1/2 tsp. salt
2 tsp. mustard
1 cup salad oil
Monday, November 22, 2010
Quaker Oatmeal Cookies
Karen Marler
Cream: 1 cup margarine or butter
1/2 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp. vanilla
Add:
1 1/2 cups flour
1 tsp soda
1 tsp. cinnamon
1/2 tsp. salt
3 cups quick oats
Optional: add nuts or raisins.
Bake at 350 for 10-12 minutes.
Cream: 1 cup margarine or butter
1/2 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp. vanilla
Add:
1 1/2 cups flour
1 tsp soda
1 tsp. cinnamon
1/2 tsp. salt
3 cups quick oats
Optional: add nuts or raisins.
Bake at 350 for 10-12 minutes.
Bonnie's Taco Soup
Bonnie Winward
First you have to start with my recipe of home canned tomato soup! Click here for recipe.
1 pound ground beef, browned
1 onion chopped
1 small can kidney beans (drained)
1 small can kernel corn with juice
1 mild taco seasoning mix
1 quart of home canned tomato soup
Simmer all ingredients. Serve with following garnishes: sliced olives, grated cheese, sour cream, and crushed tortilla chips. Place soup in bowls and put garnishes op top. Serves 6-8
First you have to start with my recipe of home canned tomato soup! Click here for recipe.
1 pound ground beef, browned
1 onion chopped
1 small can kidney beans (drained)
1 small can kernel corn with juice
1 mild taco seasoning mix
1 quart of home canned tomato soup
Simmer all ingredients. Serve with following garnishes: sliced olives, grated cheese, sour cream, and crushed tortilla chips. Place soup in bowls and put garnishes op top. Serves 6-8
Bonnie's Home Canned Tomato Soup
Bonnie Winward
1/2 bushel of tomatoes
6 medium onions
3 red peppers
1/2 cup salt
1 bunch celery
3 green peppers
2 cups of sugar
3 cubes of butter
pepper to taste
Blend tomatoes and put through a colander to remove seeds and skins. Pulverize celery, onions and peppers in blender (add a little tomato juice to help it mix well). Add pulverized vegetables to tomato juice in large kettle. Add sugar, salt, pepper and butter and heat thoroughly. Put into quart bottles and seal lids in cold pack canner. Process for 45 minutes.
(Makes about 18 quarts.)
1/2 bushel of tomatoes
6 medium onions
3 red peppers
1/2 cup salt
1 bunch celery
3 green peppers
2 cups of sugar
3 cubes of butter
pepper to taste
Blend tomatoes and put through a colander to remove seeds and skins. Pulverize celery, onions and peppers in blender (add a little tomato juice to help it mix well). Add pulverized vegetables to tomato juice in large kettle. Add sugar, salt, pepper and butter and heat thoroughly. Put into quart bottles and seal lids in cold pack canner. Process for 45 minutes.
(Makes about 18 quarts.)
Tortilla Soup
Linda Nelson
Saute 1 onion with 1 tsp. garlic, chopped
3 cans tomato soup
3 cans chicken broth (I use chicken bullion)
1 can rotel tomatoes (regular)
3 chicken breasts cooked and diced (or canned chicken)
Put all ingredients together and bring to boil, then simmer.
Serve with: grated cheese, tortilla chips, avocado, sour cream
Saute 1 onion with 1 tsp. garlic, chopped
3 cans tomato soup
3 cans chicken broth (I use chicken bullion)
1 can rotel tomatoes (regular)
3 chicken breasts cooked and diced (or canned chicken)
Put all ingredients together and bring to boil, then simmer.
Serve with: grated cheese, tortilla chips, avocado, sour cream
Wild Rice Soup
Melissa Spelts
5 cups water - boil
1 bullion cube
Add pkg wild rice
Rice-a-roni original plus seasoning
Bring to a boil, turn down. Simmer 10 minutes.
Optional Add any vegetables - simmer 5 more minutes
1 Tbsp dry onions, simmer 5 more minutes
Add 1 can cream of chicken soup. Heat through.
Add pkg cream cheese - 8 oz and wisk - room temperature
Serve with almonds on top. Add chicken already cooked.
5 cups water - boil
1 bullion cube
Add pkg wild rice
Rice-a-roni original plus seasoning
Bring to a boil, turn down. Simmer 10 minutes.
Optional Add any vegetables - simmer 5 more minutes
1 Tbsp dry onions, simmer 5 more minutes
Add 1 can cream of chicken soup. Heat through.
Add pkg cream cheese - 8 oz and wisk - room temperature
Serve with almonds on top. Add chicken already cooked.
Chicken Noodle Soup
Gayla Veater
4 cups Swanson Chicken Broth
generous dash ground black pepper
1 medium carrot, sliced
1 stalk celery, sliced
1/2 cup uncooked extra wide egg noodles
1 cup shredded cooked chicken or turkey
Heat broth, pepper, carrot and celery in 2 quart sauce pan over medium high heat to a boil. Stir noodles and chicken in saucepan. Reduce heat to medium. Cook 10 minutes or until noodles are tender, stirring often.
4 cups Swanson Chicken Broth
generous dash ground black pepper
1 medium carrot, sliced
1 stalk celery, sliced
1/2 cup uncooked extra wide egg noodles
1 cup shredded cooked chicken or turkey
Heat broth, pepper, carrot and celery in 2 quart sauce pan over medium high heat to a boil. Stir noodles and chicken in saucepan. Reduce heat to medium. Cook 10 minutes or until noodles are tender, stirring often.
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