Craisins Salad

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

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.

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

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.)

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

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.

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.

Cheesy Broccoli Soup

Ida Larsen

1 quart water
3 chicken bullion cubes
Bring to a boil
Add 2 pkg broccoli and or cauliflower and carrots. Cook until tender.
(separately) Melt 1 1/2 cube margarine, take off heat and slowly stir in 1/2 cup flower .
Add this mixture to liquid and broccoli. Stir until smooth and thickened
Add 16 oz. Velveeta. Heat until melted.