Recipe Group Recipes - Soup & Salad 


ROAST BEEF PASTA SALAD Prepared by: Cindy Ford

1 pkg. (16 oz.) spiral pasta

2 cups julienned cooked roast beef

1 cup chopped green pepper

1 cup sliced celery

3/4 cup chopped red onion

1/2 cup chopped sweet red pepper

1/3 cup chopped dill pickle

2-3 green onions, sliced

Dressing:

2 tablespoons beef bouillon granules

1/4 cup boiling water

1/2 cup milk

2 cups mayonnaise

1 cup (8 oz.) sour cream

1 teaspoon dill weed

Dash pepper

Cook pasta according to package directions, drain and rinse in cold water.  Place in a large bowl; add the beef, green pepper, celery, onion, red pepper, pickle, and green onion.

For dressing, dissolve bouillon in water.  Add the milk, mayonnaise, sour cream, dill weed, and pepper; mix well.  Toss with pasta mixture.  Cover and refrigerate until served.   Serves 16

**From The Taste of Home Cookbook

Pumpkin Bars Prepared by: Debbie Jones

2 C    sugar

2 C    flour
1 tsp. cinnamon  
1/2 tsp. salt

1 small can pumpkin  
1/2 tsp. ground ginger

4 eggs  
1/2 tsp. ground cloves 

1 tsp. baking soda  
1 C   oil

Mix together and pour in greased cookie sheet.  Bake @ 350 for 20 min.  Let cool and spread with cream cheese frosting.

Cream Cheese frosting          

1/2 cube cream cheese

1 stick butter(softened)
3 C powdered sugar

1 TBS milk

1/4 tsp. vanilla

Pumpkin Creme Pies  {Pumpkin Whoopie Pies} Prepared by: Jen Noble

For Creme Pies

1 cup Brown Sugar

1 cup Sugar  

1 cup Vegetable Oil

1 can Pumpkin (15 Oz.)

2 whole Eggs

1 teaspoon Vanilla Extract

3 cups All-purpose Flour

1 teaspoon Baking Soda

1 teaspoon Baking Powder

1 Tablespoon Cinnamon

1 teaspoon Ground Ginger

½ teaspoons Salt

½ teaspoons Ground Nutmeg

¼ teaspoons Ground Cloves

_____

FOR FILLING:

1 package Cream Cheese Softened (8 Oz.)

1 stick Unsalted Butter, Room Temperature

1 package Powdered Sugar (16 Oz.)

3 drops Vanilla Extract

2 dashes Cinnamon

Preheat oven to 350 degrees.

Pumpkin Creme Pies: Beat together brown sugar, sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla.

In a separate bowl, mix together the dry ingredients.

Slowly incorporate the dry ingredients into the wet until just combined.

Cut 3 inch squares of parchment paper, about 24. Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. (Note that the squares allow the baker to move the square while keeping the bag in the same spot. Just squeeze for easy circle making!)

Transfer each square to a baking sheet. Bake for 11 minutes, or until firm, and cool on a rack.

Cream Cheese Filling: Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.

Enjoy right away, or chill overnight. These keep very nicely in the fridge for at least a few days.

JUMBALAYA By: Lacey Auger

2 tbsp butter

1 1/2 tsp chili powder

1 tsp sugar (opt)

1 tsp parsley

1/4 tsp pepper

1 tsp minced garlic

1/2 c EACH: onion, sweet bell pepper, celery; chopped

1 can rotel tomatoes

1 can beef broth

3/4 c water

1 c uncooked long grain rice

1 can pinto beans-do not drain or rinse

meat of choice (you can use shredded cooked chicken or pork, shrimp, kilbasa or a combo) about 2 cups

*melt butter. sautee vegies and spices until vegies are tender. Add remaining ingredients. Cover and simmer 25 minutes until rice is tender. Serve with shredded cheese. Serves 6-8.

Note: if you double the recipe, you don't need 2 cans of rotel unless you want it extra spicy!

Chicken Enchilada Soup Prepared by: Alisa Hillan

1 T vegetable oil

1 lb. chicken

1/2 cup diced onion

1 clove garlic, pressed

4 cups chicken broth

1 cup masa harina

3 cups water

1 cup enchilada sauce

16 oz Velveeta

1 tsp salt

1 tsp chili powder

1/2 tsp cumin

Garnish:

shredded cheddar cheese

corn chips

pico de gallo

Add 1 T of oil to a large pot over med. heat.  Add chicken and brown 4-5 min per side.   Set chicken aside.

Add onions and garlic to pot and saute over med heat  for 2 min or until onions become translucent.  add chicken broth.

Combine masa harina with 2 cups water in a med bowl and whisk until blended.  Add masa harina to pot with onions, garlic, and broth.

Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.

Shred chicken into small bite size pieces and add to the pot.  Reduce heat and simmer soup for 30-40 min.

Banana Cookie Recipe Prepared by: Cody Roper

3/4 c. shortening

3/4 c. sugar

1 egg

1 tsp. vanilla

2 ripe bananas

1/4 tsp. salt

1 tsp. soda

2 c. flour

Cream together shortening & sugar.  Add egg, vanilla and bananas.  Combine salt, soda and flour and add to the mixture.  Bake at 350 for 10 minutes.

Bake all your cookies first and then make the frosting because you have to frost them immediately.  (I usually double the frosting recipe)

Frosting:

3 Tbsp. brown sugar

2 Tbsp. evaporated milk

4 Tbsp. butter

1 heaping cup of powdered sugar

In a saucepan melt the butter, evap. milk and brown sugar.  Bring to a boil.  Remove from heat and add the powdered sugar.

Baked Potato Soup Prepared by: Jolene Monteath

2 1/2 cups potatoes; cubed after boiling

1/4 c. butter

1 Tbsp minced onion

3 Tbsp flour

2 1/2 cups warm water

2 Tbsp chicken base

1/2 c. potato flakes

1/8 tsp season salt

1/2 tsp basil

1/4 tsp Tabasco sauce

1/2 c. heavy cream

1/2 c. 2% milk

Boil cubed potatoes with skin on.  Saute onion in butter; add flour and cook 4 to 5 minutes.  In a large saucepan combine water, chicken base, potato flakes and seasonings.  Stir over medium heat until mixed and no lumps.  Add onion slowly.  Add milk and cream; stir until smooth.  Reduce heat and simmer for 15 minutes.  Add potatoes.  When ready to serve, top with sharp cheddar cheese, bacon and chives (all optional!)

BLT Side Salad Prepared by: Susan Shaw

Ingredients:

1 head Romaine lettuce 1 pkg small grape tomatoes (optional)

Shredded Parmesan cheese 4 pieces Swiss cheese, diced

3 strips of cooked bacon, crumbled Toasted slivered almonds

Dressing:

Juice from 1 lemon 3/4 C vegetable oil

1 tsp crushed garlic 1/4 tsp salt

1/4 tsp black pepper

Directions:

1. Mix salad ingredients in bowl

2. Dressing: mix all ingredients together until well combined and drizzle over salad

Chicken Noodle Soup Prepared by: Susan Shaw

Ingredients:

4 chicken breasts 4 chicken bouillon cubes

5 carrots, sliced 2 quarts water

2 stalks celery, sliced 1 tsp basil

1 onion, chopped salt & pepper to taste

1 10 3/4 oz can cream of chicken soup

1/2 of 11 oz bag Grandma's Frozen Homemade Noodles, Thawed

Directions:

1. Boil chicken for 20 minutes and cut up into small pieces.

2. Boil carrots, celery, onion, and bouillon cubes in water for 15-20 minutes then add chicken

3. Add cream of chicken soup, basil, salt, and pepper and bring to boil.

4. Add thawed noodles

5. Cook until noodles are soft (5-10 mins)

Oat Pan Rolls Prepared by: Amy Heil

2 c quick-cooking oats

2/3 c  packed brown sugar

1/4 c butter, cubed

1 tbsp salt

2 1/2 c boiling water

2 pkgs active dry yeast

1/2 c warm water (110-115 degrees)

5 1/2-6 c flour

additional butter, melted

   In a bowl, combine oats, brown sugar, butter and salt; stir in boling water.  Cool to 110-115 degrees.  In a large mixing bowl, dissolve yeast in warm water; let stand for 5 mins.  Add oat mixture and 2 cups flour; beat until smooth.  Stir in enough remaining flour to form a soft dough.

   Turn onto a floured surface; knead until smooth and elastic, about 6-8 mins.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hour.

   Punch dough down.  Turn onto a lightly floured surface; divide into 20 pieces.  Place in a greased 13x9 baking dish.  Cover and let rise until doubled, about 45 mins.  Bake at 350 degrees for 30-35 mins or until golden brown.  Remove from pan to a wire rack; brush with melted butter.

I make mine in a bosch mixer.  When making it that way, you knead it in the mixer, turn out and cut in 20 peices.  Put in pan and let rise once.  You don't have to do the double rise.