VEGETABLE SOUP

1 lb. beef, cut bite size
1 soup bone
3 1/2 qts. cold water
2 1/2 tbsp. salt (or to taste)
1 clove garlic, minced
1/2 c. onion, chopped
4 tbsp. parsley, minced
1/8 tsp. pepper
1 c. whole (or cut up) green beans
3/4 c. celery, diced
2/3 c. shelled peas
2 c. green cabbage, shredded
1 c. carrots, diced
1 (No. 2) can tomatoes (2 1/2 c.)
Combine beef, water, and 2 tablespoons salt. Cover; bring to boil and skim off any scum that rises to the top. Re-cover and simmer 4 hours. Add remaining ingredients except 2 tablespoons minced parsley. Cover and simmer 30 minutes. Sprinkle with remaining parsley. Serves 8 to 10.

HAMBURGER VEGETABLE SOUP

1 lb. ground beef
1 c. chopped onion
1 c. diced potatoes
1 c. sliced carrots
2 (1 lb.) cans tomatoes
1 c. sliced celery
1/4 c. rice
3 c. water
4 tsp. salt

1/4 tsp. basil
1/4 tsp. thyme
1 bay leaf
Cook ground beef and onions, drain fat. Add remaining ingredients and bring to boil. Cover and simmer 1 hour.

BROCCOLI SOUP

10 Juni 2007, 19:22:46 | Yunitae
8 strips bacon
1/4 c. flour
4 c. milk
20 oz. pkg. frozen mixed vegetables
10 oz. pkg. frozen broccoli, chopped
fine
Onion (chopped)
Garlic (optional)
Boil frozen mixed vegetables and broccoli (chopped fine). Set aside to drain. Fry bacon until crispy. Set aside bacon. Pour enough bacon grease in soup pan to cover bottom of pan. Simmer onions until clear. Mix 1/4 cup flour. Then add 4 cups milk. Stir well. Add vegetables and bacon. Simmer until soup is thickened. Salt and pepper to taste. This soup has better flavor when eaten the next day.

TOMATO AND MIND SANDWICH

4 thin slices white or whole wheat bread
1 to 2 tbsp. soft butter or margarine
1 tomato*
dash salt and pepper
1/2 tsp. sugar
several sprigs fresh mint
1. Trim crusts from bread.
2. Spread softened butter or margarine thinly on bread. (This will keep the tomatoes from making the bread soggy.)
3. Cut tomato into thin slices. Using a serrated knife will make cutting the tomato easier.
4. Place tomato slices on two of the buttered bread slices. Sprinkle tomato slices with salt, pepper, and sugar.
5. Wash mint and dry the sprigs between paper towels. With kitchen shears, snip mint leaves from 2 sprigs into tiny pieces and sprinkle them over the tomato slices.
6. Cover tomato slices with remaining slices of bread. Cut each sandwich
into four triangular pieces. Arrange sandwiches on a plate or smallplatter and garnish with extra sprigs of mint. Refrigerate until serving.

Hot Pretzels

Ingredients:
1 packet Hidden Valley Ranch dressing
1-cup oil
1 Tbsp Blackened Steak Seasoning
1 tsp Cayenne Pepper (or to taste)
1 tsp dill
16 oz pretzels
Mix spices/oil
Coat Pretzels with mixture
Place coated pretzels on cookie sheet and back fro 1hr at 200 degrees.

CHICKEN POT PIE

3 lb. chicken
1 can French onion soup
1 lg. carrot
1 lg. celery
Flour to thicken gravy
Water
1 double crust
Preheat oven to 400 degrees. Simmer whole chicken in water with carrot and celery until done, 1 1/2 to 2 hours. Pick meat off and cut into bite-size pieces. Refrigerate chicken and broth separately overnight. Next day, remove fat from broth as well as carrots and celery. Add onion soup and bring to boil. Thicken gravy with flour-water paste. Strain gravy to remove onions. Put chicken in bottom crust. Pour gravy on top. Place top crust and bake at 400 degrees for 30 minutes.

EGG SALAD WITH CHIVES

4 large hard-cooked eggs, peeled and quartered cup mayonnaise teaspoon kosher salt teaspoon ground pepper
1 tablespoon minced fresh chives (or substitute tarragon, basil or bronze fennel)
1 tablespoon minced fresh parsley
2 tablespoons minced celery (from half a rib)
Mash the eggs and mayonnaise together with a fork until it is the desired consistency. Golson likes hers chunky, but if you want it tidy and smooth, start with thinly sliced eggs.
Add the remaining ingredients and stir with a fork until combined. Fills two sandwiches.

BANANAS FOSTER

1/2 cup dark corn syrup
6 tablespoons Fleischmann's® Original-stick, cubed
2 packages (3 ounces each) banana cream pudding and pie filling
2 medium bananas, diagonally sliced
1/2 cup chopped walnuts
1 quart (4 cups) vanilla ice cream
Reddi-wip® Extra Creamy Whipped Cream, (optional)

Directions
Combine syrup, Fleischmann's, and dry pudding mix in 2-quart microwavable bowl.
Microwave on HIGH 6 minutes, or until sauce begins to boil and thickens, stirring after 2 minutes. Stir in bananas and walnuts.
Serve 1/4 cup warm sauce over 1/2 cup scoop of ice cream. Top with Reddi-wip, if desired

SOURCE:CONAGRAFOODS.COM

GRILLED CHICKEN QUESADILLAS

1 Whole chicken breast -- boneless & skinless
2 tablespoons Vegetable oil
1/4 teaspoon Salt
Chili powder (4 pinches)
1/4 teaspoon Cumin
1/4 teaspoon Black pepper
1 Clove of Garlic -- minced
1 Problano Chili
8 6-inch Flour Tortillas
2 cups Grated cheddar cheese (mild -- or sharp)
1 cup Grated chihuahua cheese or -- Montery Jack cheese
1 cup Salsa or guacamole -optional
[Note: the serving size (24) is the number of pieces you will get -- not necessarily how many
people it will feed.]
1. Heat grill or broiler and cook chicken until done (approx. 5 minutes on each side). Cool to
room temperature and shred into 1/4-inch pieces.
2. Over gas burner or under broiler, place poblano pepper and char skin until black all over,
rotate as necessary. Place pepper in a bag and close. After about 15 minutes remove pepper
from bag and remove charred skin, seeds, and stem. Cut pepper into 1/2-inch strips.
3. Place 4 tortillas on table and top each with 3/4 cup of cheese, a pinch of chili powder, 1/2
cup of shredded chicken and divided poblano strips. Top with remaining tortillas.
4. Heat an 8-inch or larger skillet -- dry, no oil -- over medium high heat. Place quesadilla,
one at a time in skillet and cook until golden brown (about 1 minute) Turn over and cook
another minute.
5. Let cool slightly before cutting into 6 wedges. Serve with salsa or guacamole if desired.

Chocolate Orange Supreme Cheesecake

1 c Chocolate Wafer Crumbs
1/4 ts Cinnamon
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
3/4 c Sugar
4 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1/2 c Semi-sweet Choc. ChipsMelted
2 tb Orange Flavord Liqueur
1/2 ts Grated Orange Peel
Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch
spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese
and sugar, mixing at medium speed on electric mixer until well blended. Add
eggs, one at a time, mixing well after each addition. Blend in sour cream and
vanilla. Blend chocolate into 3 cups batter; blend liqueur and pell into
remaining batter. Pour chocolate batter over crust. Bate at 350 degrees F., 30
minutes. Reduce oven temperature to
325 degrees F. Spoon remianing batter over chocolate batter continue baking
30 minutes more. Loosen cake from rim of pan; cool before removing rim of
pan. Chill.

Chicken Devan

CarbsPerServing:no counts provided
Effort:Easy
Ingredients:

How to Prepare:
Get a deep casserole dish for cooking in the oven. Cut up some
skinless and boneless chicken into chicken tender slices. Place them
in the bottom of the dish. Next cut up a broccoli head into smaller
broccoli heads. Place a layer of broccoli on top of the chicken.
Next take one can of cream of mushroom soup and spread it evenly
over the broccoli. Then spread a layer of mozarella cheese on top of
the musroon soup. Repeat again with another layer of broccoli heads,
cream of mushroom soup then cheese. Bake in the oven for 30 minutes
at 350 degrees F. You will know that the chicken is done when the
cheese on top is brown.

Stuffed mushroom

Serves:1
Prep Time:5 mins Effort:Easy
Ingredients:
large Mushroom chives 1tbs cream cheese cheese bacon
tomato parsely

How to Prepare:
In bowl mix cream cheese, chives , cut up tomato , parsely . Then
place on top of mushroom , then on top of cream cheese mix, add
grated cheese, then on top of cheese add cut up bacon . Place in med
oven for 20 mins .
Tastes like pizza with out base .

BLT Salad Carbs

Ingredients:
7 slices bacon – cooked crisp,drained and crumbled
1 cup chopped lettuce 1/8 cup chopped onion1/2 medium tomato –
chopped 1 tablespoon mayonnaise

How to Prepare:
Stir mayo into lettuce,onion and tomato until evenly coated. Toss in bacon.

Blue Cheese Salad Dressing

1CarbsPerServing:1g total
Effort:Easy
Ingredients:
1 tablespoon sour cream 2 teaspoons mayonnaise
2 teaspoons heavy cream1 tablespoon blue cheese 1 teaspoon powdered
ranch dressing mix.

How to Prepare:
Mix all together and chill before serving.