soup & salad

Not yet revised

Can be made a day ahead.

• 2 bunches broccoli

• 1/2 cup white raisins (optional)

• 1/4-1/2 cup chopped almonds

• 8-10 pieces of bacon, fried crisp and crumbled

• 1 medium onion, finely chopped

• 1 cup mayonnaise

• 1/3 cup sugar

• 2 tsp vinegar

1. Mix mayonnaise, sugar, and vinegar to make the dressing.

2. Wash broccoli, peel large stalks and chop into bite size pieces. Drain thoroughly.

3. Combine broccoli with other salad ingredients in a bowl and toss with dressing.

4. Cover and chill.

Not yet revised

• 3-4 slices of bacon, diced

• 1 can chicken broth

• 2-3 potatoes

• 2 small onions

• 1 can evaporated milk

• salt and pepper

• pinch of sweet basil

• 1/2 bay leaf

1. Fry the diced bacon until crisp. Lift out and set aside [when is this added back in?].

2. Brown the onions in the bacon fat. Add the chicken broth and the potatoes, bay leaf, basil, and pepper. Simmer gently for 20 minutes or until the potatoes are just done.

3. Add the evaporated milk and corn, and heat.

4. Add salt to taste. Remove bay leaf before serving.

Not yet revised

Is it soupy rice, or ricey soup? Serves 4.

• 1 can cream of mushroom or chicken soup

• (1 can) Minute rice

1. Prepare soup according to directions on can. Then, using the soup can to measure, add a can full of Minute Rice. Stir, cover, remove from heat and let stand 10 minutes.

Not yet revised

Yields 4 servings.

• 1/4 lb butter

• 4 large onions, sliced

• 2 cans beef bouillon or beef stock

• 2 cups water

• Salt to taste

• 16 slices thin-sliced party rye bread, toasted

• 1 cup grated mozzarella cheese

• 
  

1. Melt butter in large skillet; fry onions until light brown and tender.

2. Pour in bouillon and water; add salt. Bring to a boil; cook for 5 minutes.

3. Ladle soup into 4 ovenproof soup bowls. Place toast on top of soup. Sprinkle with cheese.

4. Bake at 350 degrees for about 5-10 minutes.

Not yet revised

1. Boil together for several minutes:

• 1 tsp salt

• 3/4 cup vinegar

• 1/2 tsp pepper

• 1/2 cup salad oil

• 1 Tbsp water

• 1 cup sugar

2. Cool. Pour over vegetables:

• 1 can tiny green peas, drained

• 1 can tiny butter beans, drained

• 1 can French-style green beans, drained

• 1 can tiny white kernel corn, drained

• 1 green pepper, slivered

• 1 cup celery, thinly sliced

• 1 cup onion, thinly sliced

3. Cover tightly and chill for 24 hours.

Not yet revised

• 1 can or bottle of V-8 Lg

• 1 bag frozen vegetables

• 1 lb hamburger

• 2 cans potatoes, cut, drained

1. Cook hamburger, drain, add everything, simmer 20 minutes. Add a pinch of sugar half way through cooking for sweetness.

Not yet revised

1. Saute green pepper & onion in OLEO

2. Add hamburger until brown

3. Add:

• 2 cans Hunter tomato sauce

• 2 cans red kidney beans, drained

• 1 tsp chili powder

• Dash of water, just before serving

4. Simmer 1 hour

Not yet revised

• 1 to 1-1/2 lb stew beef

• 3 onions

• 1 green pepper

• 2 cans Hunt tomato sauce

• 1 clove garlic

• Salt and pepper

• Paprika

• Egg noodles

• Water to cover meat

1. Cut onions & pepper, and saute in heavy pan in butter or OLEO.

2. Cut stew beef in cubes, shake in flour, and brown. Add onions. Add enough boiling water to cover, and then add seasonings, plus 2 cans tomato sauce.

3. Simmer slowly until meat is tender. Boil egg noodles.

Not yet revised

As with a lot of recipes, you have to experiment with this one. You may want to increase the beef, the broth, the stewed tomatoes, or even the water.

• 1 lb hamburger

• 2 onions, chopped

• 1 cup carrots, chopped

• 1 cup celery, chopped

• 8 oz. baby mushrooms

• Garlic as desired

• 1 can stewed tomatoes with juice

• 1 can beef broth

• 2 cups water

• 3 Tbsp ketchup

• 1 bay leaf

• Salt and pepper

1. Brown the beef and drain.

2. Add all ingredients to a pot and let simmer.

3. Cook 1/2 lb pasta of your choice and add to pot when carrots and celery are cooked thoroughly.

4. Serve with grated cheese if desired.