Salads & Soups

Ranch Taco Salad

2 chicken breasts cut into strips

1 T. oil

1 T. chili powder

Lettuce

Shredded cheddar cheese

½ c. salsa

½ c. ranch dressing

Tortilla chips

Coat chicken with child powder and cook in oil on stove top. Toss salad and cheese with chicken in bowl. Mix salsa and dressing. Gently mix in dressing with salad. Serve over tortilla chips.

Seafood Caesar Salad

Penne pasta

1 pkg. imitation crabmeat

4 hard boiled eggs

¼ c. red onion

¼ c. parmesan cheese

16 oz. Caesar dressing

3 cups romaine lettuce

¼ c. red wine vinegar

Cook pasta, dice crab, eggs, onion. Pour dressing and vinegar over mixture and let sit overnight. Cut up lettuce and mix in just before serving.

Blush Vinaigrette & Feta Green Salad

Romaine Lettice, chopped

Spring Mix

BRIANNAS Home Style Blush Wine Vinaigrette Salad Dressing

Red Onion, sliced and quartered
Feta Cheese, crumbled

Roasted Pumpkin Seeds

Craisins (dried cranberries)

Scale the ingredients based on how much salad you need to make.

Add the romaine lettice or spring mix, or both to your salad bowl

To your personal taste: add in the red onion, feta, pumpkin seeds, and craisins.

Toss it all together

Gently toss the salad while pouring on the salad dressing until lightly wetted.

Chicken Salad

3 c. cooked cubed chicken

1 ½ c. chopped celery

¼ c. green onion

1 t. salt

Mayo

Mix together and add enough mayo to moisten.

Spinach Salad

2 bags spinach

1 lb. bacon

1 pkg. small curd cottage cheese

Sliced red onion

Dressing:

1 c. oil

¼ c. sugar

½ c. vinegar

1 t. poppy seed

1 t. salt

½ t. dry mustard

1 T. grated onion

Mix well. Pour over salad just before serving.

Amy’s Chicken Salad

16 oz. large shell pasta

4 c. cooked chopped chicken

2 c. chopped celery

2 c. chopped apples (unpeeled)

1 bunch green onion

1 c. grapes, sliced in half

½ c. slivered almonds

1 c. coleslaw dressing

1 c. mayo

Cook pasta. Mix together remaining ingredients and chill.

Caesar Chicken Salad

22 oz. pkg. Radiatore pasta, cooked and cooled

2 bunches green onions, chopped

2 stalks celery

Red pepper

2 cans sliced olives

3 cooked, chopped chicken breasts

1 bottle Caesar dressing

2 t. salt

1 t. pepper

Mix all ingredients and serve.

Orzo Salad

12 oz. uncooked orzo pasta

2 c. mayo

1 T. salt

2 t. pepper

4 c. chicken, cooked and cubed

2 c. halved purple grapes

2 c. seeded chopped cucumber

Cook orzo. Rinse and drain. Combine mayo, seasonings, cooked chicken, grapes and cucumber. Stir in orzo. Mix well, cover and refrigerate several hours.

Enchilada Salad

1 lb. hamburger

1 t. salt

2 cans tomato sauce

1 c. water

½ pkg. enchilada seasoning

Brown hamburger, season with salt and drain. Add tomato sauce, water and enchilada seasoning. Simmer for 10 minutes. Serve with Fritos, rice, sauce, lettuce, green onions, olives, etc.

BBQ Chicken Salad

1 head of lettuce.       

1 tomato

2 chicken breasts        

1 avocado

1 can Black Beans       

cilantro

8 oz frozen corn       

shredded cheese

Grill the chicken and then cut into small strips. Cut Lettuce into small strips and top with black beans, corn, tomato, avocado green onions, cilantro and cheese if desired. Then drizzle Ranch Dressing and Barbeque Sauce. Top with Cilantro leaf for full effect. 

Ranch Potato Salad - "taters, precious"

5 lbs. red potatoes, peeled & cut into ¾” chunks

1 ¼ C. Mayonnaise

3/4 C. Buttermilk

1/2  C. drained jarred roasted red peppers, chopped fine

6 T. white wine vinegar

5 T.  finely chopped fresh cilantro leaves

5 green onions, chopped fine

2 cloves minced garlic

1/2 t. dried dill weed

3 t. pepper

4 T. Dijon mustard

Boil potatoes with 2 T. salt. Simmer until potatoes are tender. Whisk mayo, buttermilk, 3 T. vinegar, peppers, cilantro, onion, garlic, dill, 1t. Salt and pepper in large bowl. Drain potatoes and spread in even layer on rimmed baking sheet. Whisk mustard and remaining vinegar (3 T.) in small bowl. Drizzle mustard/vinegar mixture over hot potatoes and toss until evenly coated. Refrigerate until cooled. Add potatoes to bowl with mayo mixture and toss to combine. Cover and refrigerate until well chilled.

Italian Ravioli Stew

2 c. carrots

1 c. onions

4 c. chicken broth

3 c. Italian diced tomatoes

19 oz. white beans

2 t. basil

1 pkg. ravioli

Combine all ingredients except ravioli. Bring to a boil and add ravioli.

Taco Soup

1 lb hamburger

1 onion

1 can tomatoes

1 can kidney beans

1 pkg. taco seasoning

3 c. water

1 can corn

1 T. sugar

Brown hamburger and onion and season to taste. Drain and pour in remaining ingredients. Serve over Fritos and top with grated cheese and sour cream.

Split Pea with Ham Soup

2 Tablespoons butter

1 Large yellow onion finely chopped

3 teaspoons minced garlic

7 Cups of chicken broth

1 Pound ham steak, skin removed, quartered (just a hunk of ham)

¼ Cup of bacon grease (or 4 slices of thick-cut bacon)

1 Lb. Split peas (green) 

1 ½ Tablespoons of Thyme

1 ¼ Cups Carrots cut into ½ inch pieces (abt 2 medium carrots)

1 ¼ Cups Celery cut into ¼ inch pieces (abt 3 ribs)

Freshly ground black pepper to taste

Sea Salt to taste

1. Melt the butter in a large soup pot over medium heat. Add the chopped onion and garlic, cook stirring frequently until onion is softened, about 5 minutes. 

2. Add everything else except the salt: chicken broth, ham, bacon grease (or bacon), peas, thyme, carrots, celery, and black pepper. 

3. Increase heat and bring to a boil, stirring frequently. Reduce heat to low, cover and simmer until peas are tender and starting to fall apart, about 1 hour.

4. Remove ham steak quarters, cover and set aside to cool a bit. Remove the bacon strips if used, chop them up and put them back in. 

5. Continue to simmer, covered, stirring as needed, until vegetables are tender and peas have mostly broken down, about 20-30 minutes. 

6. When cool enough to handle shred the ham steak into bite-size pieces with two forks and stir it back in the soup.

7. If needed add a little sea salt to taste. Ladle soup into bowls, serve with bread or sandwiches. 

Beef Stew

1 lb. stew meat

1 can golden mushroom soup

1 soup can of water

6 potatoes peeled and cubed

1 onion

2 t. salt

1 pkg. onion soup mix

5 carrots

1 stalk celery

½ t. pepper

Mix all together except corn and put into crock pot. Cook on low for 8 – 10 hours. Add corn just before serving.

Asparagus Soup

1 lb. fresh asparagus

½ c. chopped onion

2 c. chicken broth

2 T. butter

2 T. flour

1 t. salt

¼. t. pepper

1 c. milk

½ c. sour cream

1 t. lemon juice

In large saucepan combine asparagus, onion and 1 c. chicken broth. Cover and boil for about 12 minutes. Blend the mixture to puree the vegetables. Set aside.  Melt butter in saucepan and stir in flour, salt and pepper. Cook for about 2 minutes. Whisk in 1 c. broth. Stir in puree and milk. Put the sour cream in a small bowl. Stir in about 1 c. of the soup and blend well. Return the sour cream to the main body of the soup and add lemon juice. Don’t allow it to boil again. Serve hot.

Broccoli & Cheese Soup

32 oz. chicken broth

32 oz. frozen broccoli

1 onion, chopped

10 oz. Rotel tomatoes

10 oz. Velveeta cheese cut into ½ “ pieces

Cook broccoli and onion in broth until tender. Add tomatoes and cheese. Don’t boil.

Cheese Soup

2 c. potatoes

2 carrots

1 c. celery

1 c. onion

½ butter

6 t. chicken stock paste

1 T. dry mustard

2 lbs. Velveeta cheese cut into ½” cubes

Chop vegetables and season. Boil for about 10 minutes until all veggies are soft. Stir in butter, chicken paste, mustard and Velveeta. Add milk. Heat but don’t boil.

Minestrone

1 lb. hamburger           

2 cloves garlic, chopped

1 onion, chopped

Brown together and add 10 c. water

Chop and add to water:

4 tomatoes               

1 zucchini

3 carrots               

3 stalks celery

1 T. basil               

1 T. pepper

Beef bouillon to taste.

Simmer for 20 min. Add:

1 can white beans           

1 c. dry pasta

Boil until pasta is done.

Bean with Bacon Soup

¼ lb. bacon

½ c. chopped onion

1 qt. water

1 can bean with bacon soup

1 ½ c. white beans

Roux (flour & butter melted)

Salt and pepper to taste

Sauté bacon, remove and pour out all but 2 T. of fat. Cook onion in fat until transparent. Add water, soup and beans. Thicken with roux. Salt and pepper to taste.

Corn Chowder

3 slices of bacon, cooked and crumbled

1 onion, chopped

2 c. boiling water

1 package frozen corn

1 t. salt

Pepper

2 cans evaporated milk

2 T. butter

2 T. flour

Cook bacon and remove. Add onions and cook until they are transparent. Add water, corn, seasonings and milk. Melt butter and mix with flour. Add some of the hot soup to this mixture and add it to the pot of soup. Top with crumbled bacon just before serving.

Park City Stew

2 ½ lbs Beef cubes

8 med potatoes, peeled & quartered

8 large carrots, cut in chunks

2 bay leaves

1 pkg dried onion soup mix

1 can cream of mushroom soup

1 can cream of celery soup

1 can (8oz) tomato soup

In a large heavy pot of crock pot, layer beef, potatoes and carrots. Sprinkle onion soup, bay leaves and cover with soups and sauce. Cover and bake 250* for 6-8 hours. Serves 10.