4 cups water
1 lb. hamburger meat (cooked and drained)
1 can black beans (drained)
1 can light red kidney beans (drained)
1 can pinto beans (drained)
1 can niblet corn (drained)
1 can Rotel
1 can tomato sauce
1 can tomato soup
1 can enchilada sauce
1 package taco seasoning
1 tsp. salt
Directions:
Mix all ingredients together in large pot and bring to boil. Reduce heat and simmer for 1 hour. Serve individual bowls with sour cream, shredded cheese, and Fritos if desired.
*I've also made it in the crock pot on high for a couple hours or low all day. The soup can also be frozen for up to 1 month, just thaw before reheating.
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2. Loaded Baked Potato Soup- Cynthia Tarvin Ergle
4 lg potatoes, peeled and diced
1 stalk celery, processed
1/2 c, onion processed
2 c water or enough to cover the potatoes
1 t salt
1/8 t pepper
2 chicken bouillon cubes
1/4 t garlic minced
6 T ranch dressing mix
3 T flour
2 c milk
16 oz sour cream
Combine all ingredients potatoes through garlic in a large pot. Bring to a boil on high.
Reduce heat to medium, cook about 15 mins or until tender.
Mash potatoes a little leaving a lot of lumps
In separate bowl combine milk, sour cream, ranch dressing mix, and flour until no lumps
Pour milk mixture in stirring constanly on medium heat until bubbles,
Serve w/ shreddred cheese, crumpled bacon or green onions on top.
NOW......thats the orginal recipe but I use onion powder instead of real onions cuz we dont like them and I add another stalk of celery and just dice the it cuz its easier. I also add at least 2 cloves of garlic minced and more of our own seasonings. And I always sub the milk for cream in any soup recipes bc it gives it a better flavor and makes it thicker and less watery. But you can basically adjust it however you like and it still turn out good!!!
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3. corn Salad- Faith Moore
1 cup Duke's Mayo
2 cans whole kernal corn (drained)
1 cup diced green bell pepper
1/2 cup diced red onion
2 cups kraft sharp shredded cheese
1 bag chili cheese Fritos
Combine all ingredients in bowl. Chill. Lightly crush Fritos before opening bag. Add Fritos just before serving. This is a huge hit and everyone raves over it!!! Enjoy :)
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4. Cheesy Potato Soup-Amanda Mize Walters
Cut-up potatoes (with or without skin. Salt & Pepper to taste. (I add some garlic powder too.) Boil until soft. DO NOT DRAIN. Reduce heat to Low. Add bacon bits (I use Hormel Real Bacon pieces) & chives (optional) to taste. Stir-in instant mashed potato flakes to thicken until consistency is to your liking. (I add about 1/8-1/4 cup at a time then wait a few seconds before adding more. If it gets too thick, you can add more water. I also add a little milk & a tablespoon of butter. Add 4-8oz sour cream (optional). Add cheese to taste. Total time = Approximately 30-45 min including cutting potatoes.
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5. "Grape Salad" -Amy Gambrell
1 lb red grapes, 1 lb green grapes
1 8oz cream cheese (softened)
1/2 cup sugar
1 8oz sour cream
1 T vanilla
1 cup brown sugar (firmly packed)
3/4 cup chopped pecans
Place grapes in large serving bowl. Combine cream cheese, sugar, sour cream, & vanilla in separate bowl. Add mixture to grapes, stirring well. Top with brown sugar & pecans(do not stir). Cover & chill overnight!
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6. Cornbread Salad-Louise Mcmahan
5-cups cubed cornbread ,3-cups diced fresh tomatoes,1-bell pepper-chopped,1/4cup sweet pickle relish,1/4 cup sweet pickle juice,1 large sweet onion-chopped,1-cup mayo.Place all ingred.in bowl except tomatoes. Mix gentley. Just before serving add 1-lb.cooked crumbled bacon and the chopped tomatoes to top of salad. This is the orginal recipe but after you make it you might perfer to add a little more relish or pickle juice.Also it calls for parmesan cheese on top but if I use cheese I use cheddar.Most of the time I don't use cheese.
(Even better the next day)
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7. Chicken Enchilada Soup - Jessica Cantrell
4 big cans of enchilada sauce (or 8 regular 10 oz. size if you cant find larger ones)
3 cans condensed cream of chicken
1 bag of tyson faijita chicken strips
Place all ingredients in crockpot and stir. Cook on low 4 hours. Stir again before serving.
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8. Crunchy Salad- Kara Shaw Carter
2 ( 3 ounce) Pkg Chicken flavored Ramen Noodles
1/2 cup vegetable Oil
1/2 cup White Sugar
1/3 cup white wine vinegar
1 (16 ounce) Shredded coleslaw mix
1 ( 8 ounce) can Water chestnuts
1/2 cup Sunflower seeds
1/2 cup cashews
Directions:
1. Place noodles in a bowl of warm water and let noodles soak for 15 min. or until soft
2. Whisk together oil, sugar, vinegar, and seasoning packages
3. Drain noodles and combine in a large bowl with coleslaw, water chestnuts, and sunflower seeds
4. Pour dressing over salad and toss to coat evenly
5. Refrigerate 2 to 4 hours . Add cashews before serving.
***Do not use beef Flavored Noodle!!!!
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9. Grape Salad-Louise Mcmahan
2lb.green grapes
2lb.red grapes
Wash and dry grapes--(lay on paper towels and blot)
Mix together:
1 8oz.pkg.cream cheese
18oz.carton sour cream
1/2 cup sugar
Combine grapes with cream cheese mixture--Pour into 9x13 dish.
mix 1 cup brown sugar and 1 cup chopped pecans together,sprinkle over grapes.
Refrigerate overnight.Just before serving you may add shredded cheddar cheese on top. Its good either way. also you may use reduced fat cream cheese and sour cream.
I use splenda instead of sugar.
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10. Chicken Chili Soup: Andrea Williams
1 3/4 pounds of diced chicken breast meat
2 diced green bell peppers
2 diced red bell peppers
1 onion (diced)
1/2 cup frozen corn kernels
4 (15 oz) cans of kidney beans with liquid
2 cans diced tomatoes
1 can tomato sauce
2 cups water
2 tsp chili powder
1 tbsp dried parsley
1 tsp garlic powder
1/2 tsp ground cayenne pepper
1/2 tsp ground cumin
Directions:
Coat a large pot with cooking spray (I didn't do this in my recipe). Place over medium-high heat. Cook and stir chicken, bell peppers, and onion until chicken is brown and peppers are tender. Stir in corn, beans, tomatoes, tomato sauce and water. Season with chili powder, parsley, garlic powder, cayenne, and cumin. Reduce heat and cover, simmer 30 minutes.
Found this recipe on All Recipes in January. Tried it and it's pretty good. Served with soup crackers. Hot sauce adds some extra taste!
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11. Brunswick Stew -Kara Carter
1 can Castleberry BBQ Pork
1 Can chicken
1 can corn
1 can lima beans
½ cup ketchup
1 TBS. Vinegar
Worchestershire (add to your taste)
Salt/Pepper
Delicious and Very Easy ! Stick in crock pot on low all day.
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12. JUNK SALAD -Kara Carter
1 can Cherry Pie Filling
1 large can crushed pineapple
1 can Eagle Brand milk
1 large cool whip
1 cup chopped nuts
Mix all ingredients in this order
You can either pour into a serving bowl or a graham cracker pie crust
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13.Buffalo Chicken Wing Soup - Cynthia Tarvin Ergle
(Our fave winter soup)
6 c milk
3 cans cream of chciken
3 c diced cooked chicken
8 oz sour cream
1/2 c hot sauce
1/2 can jalepenos, processed
2 chicken bouillon cubes
1 c chcicken stock
3 T ranch dressing mix
Mix and simmer for 30 mins!
I sub the milk for whipping cream (found by the half and half) because it makes it thicker and gives it more taste!
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14. Crunchy Chicken Salad -Ivey Byers Carroll
Ingredients:
2 (3oz) chicken ramen noodles
3/4 C vegetable oil
1/3 C vinegar
1 (12 oz) broccoli slaw
1 Red Delicious apple, chopped
1 red bell pepper
1 C sunflower kernels
1 C sweetened dried cranberries or raisins (I use cranberries)
1 bunch green onion, chopped
1 C slivered almonds
1 rotisserie chicken
1C Sugar
Directions:
Combine oil, vinegar and sugar, mix well-this is your salad dressing
Combine broccoli slaw, apple, sunflower seeds, dried cranberries, green onion, bell pepper, almonds and chicken in large bowl.
*Add dressing when served.
*Crumble Ramen Noodles over, just before serving
*******only use 1 (3oz) pkg. of the ramen noodle
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15. Broccoli Cheese Soup -Cynthia Ergle
4 c water
2 chicken bouillon cubes
10 oz frozen broccoli, chopped
1/4 t garlic, minced
4 c milk
1 1/4 lb Velveeta, cubed
3/4 c cornstarch
1 c milk
Bring water and bouillon to a boil.
Add broccoli and garlic, cook 4-5 mins
Add milk (1st amount listed) and slowly return to a boil
Mix milk (last amount listed) with cornstarch until smooth
Stir in cubed cheese and milk/cornstarch mixture. Cook and stir until thickened and cheese is melted.
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16. ORANGE SALAD -Rachel Chavous Stripling
1 large box orange jello
1 small can mandarin oranges
1 small can fruit cocktail
8 oz container sour cream
1/4 cup chopped pecans (if desired)
Drain juice from oranges and fruit cocktail into a small pot; add 1 cup water.
Bring to a boil and add jello. Refrigerate in small mixing bowl; let cool until
almost jelled.
In another bowl, combine fruit, sour cream and pecans. Beat together until
well blended. Fold into the jello mixture.
(I use a 6x10 flat pyrex dish. It divides easily into portions.)
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17. Italian Sausage Soup -Dawn Moyer
1 lb Jimmy Dean sausage
1 clove garlic
2cups beef broth
1 can italian tomatoes
1 cup sliced carrots
1 can northern beans
2 zuchinni chopped
2 cups fresh spinach Brown sausage and garlic; add tomatoes and beef broth, add carrots and zuchinni and cook about 15 minutes until soft then add northern beans and spinach (we sometimes add a container of fresh Butoni pasta )
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18. Bayou Corn Salad -Redina Nettles
*this Recipe in Memory of my brother, Randy*
(great for parties/gatherings)
2 cans white shoe peg corn
2 medium cucumbers chopped bite size
2 medium maters chopped bite size
4 tbsp mayo
Mix corn, cucumbers and maters. Add mayo.
Salt and pepper to taste.
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19. Sausage and Black-eyed peas: Terri English
1-2 pkg Hillshire sausage, sliced to bite size pcs.
2 cans of black eyed peas w juice
Diced onion
Place all ingredients into sauce pan and bring to boil, then reduce to low heat and simmer about 20 mins! Add salt and pepper to taste!
Serve with cornbread! Yummy!
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20. Pineapple Salad -Melissa Stripling
1 large can crushed pineapple, drained.
1 can Eagle brand condensed milk
1 large bowl cool whip
1 cup chopped nuts
juice of 1 lemon
Mix all together and chill over night.
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21. Ruby Tuesday's Apple Salad -Jessica Cantrell
1/2 cup mayo
1/2 cup sour cream
1/4 cup sugar
2 cups red apples
2 cups green apples
1 cup chopped pecans
2/3 cup dried cranberries
1 tbsp lemon juice
-Combine mayo, sour cream, sugar and lemon juice - refrigerate until salad done.
-Core and cut apples into bite size pieces to make 2 cups of each, red and green. (I never really use exactly 2 cups of each, I usually just buy 3 apples of each color and use them all, however much it makes)
-Soak dried cranberries in 1 cup boiling water until soft, about 10 min. Drain & dry (The recipe calls for this, but I never do it, I just dump them in the salad as is, right out of the bag, and it doesn't make a difference in the taste to me, and its one less step).
-Combine apples, dried cranberries, and chopped pecans in bowl. Pour refrigerated mixture over and toss to coat. Refrigerate until ready to eat.
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22. Corn Salad - Jessica Cantrell
Dump in a bowl & mix:
2- 15 oz cans of whole kernel corn (drained)
2 cups grated cheddar cheese
1 cup mayo
1- 10.5 oz bag of chili cheese fritos (smashed)
Great for a cookout!
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23. Elizabeth's Chicken n Dumplings -Elizabeth Ergle Rinder
3 chicken breasts.
3chicken bullion cubes
S&p and garlic salt,to taste
3/4cup milk
2cans of Grands butter biscuits(l lg can,10biscuits & 1sm can,5 biscuits)
2T butter
Can cream of chicken soup
Fill large pot with about 2/3 water. Turn heat to med-high.
Cut chicken breasts into small pieces. Drop into water. Bring to boil and cook til chicken is done. 8-10mins. Add cream of chicken soup,s,p,garlic salt,chicken bouillon cubes and butter. Stir. Bring back to boil. Tear biscuits into bite size pieces and drop into pot. Stir. Turn to low heat and let cook uncovered 45mins-hour,stirring some in between. Add 3/4 cup milk. Stir. Can add more s&p if needed. Super yummy. will thicken longer it sits;)
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24. White Chicken Chili -Jennifer Jones Wall
• 1 lb. cooked chicken, shredded (you can use rotisserie chicken or even canned chicken to save time, both take just as good).
• 1 pack of White Chicken Chili Seasoning
• 1 can white corn
• 2 cans Great Northern Beans
• 1 medium onion chopped (I like the frozen ones) * 1 box of chicken stock
• 1 tsp. Minced garlic (I use the kind in the jar)
Cook onion and garlic in butter or oil until tender. (If I use the canned chicken I cook it with the onion and garlic to give it a better flavor). Once the onions are tender, pour in the box of stock and add the chicken, seasoning mix, corn and beans. Bring to a boil and then reduce heat and allow to simmer 15 minutes. Serve with sour cream, cheese and tortilla chips.
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25. Debbie's Potatoe Soup: -Sarah Glover Poplin
1 lb sausage (mild)
1 lg onion chopped
2 cans chicken broth
2 cans cream of celery soup and 2 cans cream of chicken soup
4 cups milk
4 cups water
1 32 oz bag of hashbrown potatoes (bag size may vary a little)
Sharp cheddar cheese, grated
-Brown sausage and chopped onion, drain (don't drain completely bc the drippings add flavor to the soup). In your pot, add in potatoes, chicken broth and water w/ sausage/ onions and boil for 30 minutes. Add soups / milk and simmer for 15 minutes. Top with cheese and serve with cornbread or crackers.
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26. Chicken Stew –Melissa Stripling
4 boneless, chicken breasts
6 carrots sliced
6 stalks celery sliced
1 diced onion
6 medium russet potatoes cut into chunks
3 bay leaves
1 can chicken broth
Morton's Natures Seasonings (use until flavor you want is achieved)
s & p to taste
Boil Chicken breasts 8 cups water.
Remove and set aside.
Add veggies to broth from chicken, boil until tender.
Shred chicken, add to veggies and broth.
Add Chicken broth and seasonings and s & p.
Let simmer together for 20-30 mins so all flavors can soak into veggies.
*I don't have an exact measured amount for seasoning bc some like their soups stronger or more mild. I just add some and taste until desired flavor is achieved.
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27. Broccoli Cheese Soup -Melissa Stripling
2 tablespoons olive or canola oil
1 stalk fres broccoli cut into small pieces
1/8 teaspoon ground red pepper
1 1/2 cups milk
1 10 3/4 oz can cream of celery soup
1 10 3/4 oz can cream of potato soup
1 cup shredded cheddar cheese
In 4 quart saucepan over med heat in hot salad oil, cook onion, broccoli, and red pepper until veggies are tender, stirring occasionally. Add potato and celery soups and milk. Heat mixture to boiling. Reduce heat to low, cover and simmer 10 min to blend flavors. Add cheese, cook stirring frequently until cheese is melted. Makes about 8 cups.
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28. Vegetable Soup -Melissa Stripling
1 package frozen blackeyed peas
1 package frozen butter beans
2 irish potatoes (finely chopped)
1 can diced tomatoes
1 fresh sliced squash
1 can whole kernell corn
diced ham or stew beef or fatback or ham hock or 1 lb ground beef
Place peas and butterbeans in pot with meat of your choice. Cover with water stirring often. Cook until tender. Add potatoes and squash cook about 10-15 minutes. Add diced tomatoes and corn, simmer until all is done. Add salt, pepper to taste and a pinch of sugar. I love to serve this with either grilled cheese sandwiches or cornbread. Perfect for a cold, rainy night!
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29.Hearty Bacon Potato Chowder:-Pamela Eubanks Courtney
My favorite soup recipe: yummy in cool weather! -
8 slices bacon, cut into 1" pieces
2 c. cubed new red potatoes
1 c. chopped onions
1 c. dairy sour cream
1 1/4 c. milk
1 can cream of chicken soup
1 can whole kernel corn (drained - 8 oz)
1/4 tsp. pepper
1/4 tsp. thyme leaves In 3-qt saucepan cook bacon over med. heat for 5 min. (I like mine crispy - just my preference); add potatoes & onions. Continue cooking, stirring occasionally, until potatoes are tender (15-20 min). Add remaining ingredients. Continue cooking, stirring occasionally, until heated through.
* For my crew, I double the recipe.
**Also, I use 1/2 milk and 1/2 half and half. Mmmmmm!!!!!
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30. My Mother-n-Law Chili w/Bacon Recipe -Elizabeth Ergle Rinder
8-10 slices of bacon
2 lbs of ground beef
2 small cans of tomato sauce
1T pepper. 1T salt
2 Lg cans of tomatoes
4-6 onions, chopped
2Lg cans of kidney beans
1 small can of tomato paste
2T chili powder
Crushed red pepper, to taste ( a pinch or 2)
2T Worcestershire sauce
Fry bacon, remove and reserve for final mixture. Fry onion in bacon grease til soft, remove. Crumble ground beef in bacon grease and cook until brown. Drain. Combine all ingredients except beans, which you will add later. Cook on low for 1 hour. Stir. Add beans and continue to simmer 20-30mins. Just before serving top with crisp bacon and stir.
Serve with cheese on top and crackers (Saltines or ritz)
Yummy!!! :)
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31. Chili- Melissa Stripling
1 lb ground beef, 1 diced onion,1 diced green bell pepper, 1 can chilli beans, 1 can diced tomatoes, 1 can tomato soup + 1 can water, 1 evelope mild chilli seasoning, salt pepper taste, pinch of sugar ........in skillet brown meat, drain, add to pot, in same pan sautee onions and peppers, add to pot with meat. Put pot on hight heat. Add beans, tomatoes, soup, water, seasoning. Stir well and bring to a boil. Lower heat and let simmer for all flavors to blend well. This makes for a more soupy chilli like from Wendy's. I top mine with shredded cheddar cheese and sour cream. Great served with cornbread!
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32. Pineapple Orange Ambrosia-Fruit Salad- Melissa Stripling
20 oz can pineapple chunks
1 can mandarin oranges
1/2 cup dry cranberries
6 oz vanilla yogurt
Mix all and chill about 2 hours. Can mix in or top with toasted coconut and chopped walnuts.
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33. Stove top corn chowder -Elizabeth Ergle Rinder
1/2 cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
2 cups water
3 cups cream-style corn
2 teaspoons salt
ground black pepper to taste
2 cups whipping cream
Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender. Mix whipping crean into the chowder just before serving.
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34. My moms Greek Tortellini Salad…to die for!-Elizabeth Ergle Rinder
1-8 ounce pkg of cheese totellini, cooked according to pkg and well drained.
5 roma tomatoes cut into chunks
1 small cucumber cut into chunks
1 small 4 ounce can of black olives, drained
½ cup of bottled Greek salad dressing
3 chopped green onions
¼ cup sliced mild pepperoncini peppers, drained (optional, but tasty!!)
4 ounces of crumbles feta cheese
¼ cup fresh chopped parsley
Mix all ingredients. Cover with plastic wrap and refrigerate several hours until well chilled.
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35. Taco Soup Croc Pot Recipe: Roxanne Hyer
1 lb hamburger meat
1 can diced tomatoes with garlic and onion
1 can diced tomatoes green chilies
1 can stewed tomatoes mexican style
1 can green chilies
1 can kidney beans
2 cans pinto beans
1 can yellow corn (drained)
1 pkt taco seasoning
1 pkt ranch seasoning
____________________
brown meat and drain
add ALL ingredients into your trusty croc pot (only drain the corn, NOT the beans and tomatoes)
stir and cook on low for 7-8 hours
serve with Frito chips
_________________
as my 3 year old daughter says "yummy, yummy, in my tummy"
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36.Pasta Salad (from my mother in law:))-Stephanie King Hall
Cook noodles (spiral corkscrew ones) til almost done, not mushy
chopped onion
1/2 bell pepper diced
sliced black olives (small can or just slice some green olives)
1 diced tomato (or 1 15 oz. can of tomatoes drained)
1 cucumber diced
Grated Parmesan cheese (just add enough until it tastes good)
1 bottle of Italian dressing
Add extra dried oregano or garlic powder if you want a little more flavor
Mix and put in frig to chill.
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37. Potato Salad -Stephanie King Hall
(another mother in law recipe :) This is the only potato salad I eat!!)
5 lb. bag of potatoes unpeeled (regular potatoes work better than baking potatoes)
1 medium onion chopped
1 medium bell pepper chopped
pickle relish or salad cubes (add enough to give it good flavor, not the whole jar, don't drain the juice)
mustard
mayonnaise
salt and pepper
Wash unpealed potatoes and place in a pot big enough for the water to cover the potatoes. Bring to a boil and turn to a lower (medium) heat to keep them at a slow boil. Cover with a lid. Boil until the potatoes are done all the way through when you stick a knife into them. Drain water from potatoes and leave them to cool completely. Cut up the pepper and onion and set aside. When the potatoes are cool, peel them with a knife. The skins should slide off of them easily without any of the potato being lost. Cut the potatoes into cubes about 1/2 inch in size. Add pepper, relish, and onions and mix together. Be sure to put everything in a bowl that is a good bit bigger so that you have room to mix all ingredients together. Spoon in mayonnaise and mix til all the ingredients are well coated. Add mustard and mix. You won't use as much mustard as you do mayo. When it is a light yellow color then that's probably enough, if not add more. Add a little salt and pepper and taste to see if it needs more salt. The mustard gives it a salty flavor ,but it will need more salt. Mix well and store in frig.
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38. Strawberry Romaine Salad-Karen Bell Poston
1/4 cup sugar
1/3 cup slivered almonds
1 bunch romaine, torn or bag
1 small onion, halved and thinly sliced
2 cups halved fresh strawberries
In heavy skillet over medium-low heat, cook and stir the sugar until melted and caramel in color, about 10 minutes (sometimes it takes longer but worth it). Stir in almonds until coated. Spread on foil to cool; break into pieces.
Dressing
1/4 cup mayonnaise
2 tablespoons sugar
1 tablespoon sour cream
1 tablespoon milk
2 1/4 teaspoons apple cider vinegar
1 1/2 teaspoons poppy seeds
Combine all ingredients
In large bowl, combine lettuce, onion, and strawberries. Drizzle dressing over salad and toss to coat. Sprinkle with almonds.
Time consuming to coat almonds, but worth it.
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39.Grape Salad- Teresa Mathis
8 oz. cream cheese, softened
2 c. sour cream
1/2 c. sugar
1 tsp. vanilla
Mix together. Will be lumpy.
4 lbs. grapes mixture of red and white (or whatever)
Fold grapes into mixture.
Layer in casserole dish (9 x 13)
Topping:
Mix sugar and pecans together.
l c. brown sugar
1 1/2 cups chopped pecans
Spread topping over grape mixture.
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40. Fruit Salad-Teresa MAthis
2 - 3 bananas
1 large can pineapple chunks or tidbits with juice
16 oz sliced strawberries
1 can peach pie filling (cut the peaches in smaller pieces)
Slice bananas in serving bowl. Pour the pineapple and juice over the bananas. Add strawberries and peach pie filling. Stir Together. Chill and serve.
Great addition to any meal. Very good! I even eat it for breakfast!
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41.French Onion Soup - Mandy Augustine Sims
Ingredients
1/4 cup butter
3 onions, thinly sliced
1 teaspoon white sugar
1 tablespoon all-purpose flour
2 1/2 cups water
1/2 cup red wine or white wine
2 (10.5 ounce) cans condensed beef broth
1 French baguette
8 ounces sliced Swiss cheese
Directions
1. Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
2. Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.
3. Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.
4. Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.
5. Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted.
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42. Tracy's Chili –Lynn Goodwin
1 1/2 lbs. ground beef, browned and rinsed
2 cans kidney beans
1 large can diced tomatoes
1 large jar of Salsa
2 T. Chili powder
Mix and heat. Sour cream and grated cheese for a topping.
I use the mild Salsa
This was our son Tracy's recipe.
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43.Broccoli Salad –TJ Hutcherson
2 bunches of broccoli or a 16 oz bag of florets
1/3 c real bacon bits
1/3 c raisins
1/3 c sunflower kernels
Dressing
1 c mayonnaise
2 Tbsp sugar
2 Tbsp apple cider vinegar
Chop broccoli florets into bite size pieces. Try not to have a lot of stem left. You really only want the tops. Add bacon, raisins, and sunflower kernels.
Mix dressing in a separate bowl, then add to other ingredients and mix well.
Refrigerate at least 30 minutes and stir again before serving. You can also substitute dried cranberries and walnuts for the raisins and sunflower kernels, which is nice at Christmas.
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44. Chicken and Sausage Gumbo -Redina Nettles
4 chicken breasts
4 chicken thighs
1 lb smoked sausage
1 (16 oz) pk frozen chopped okra
1 (16 oz) can chopped maters
1 large chopped onion
2 ribs celery chopped
2 cloves garlic
2 tbsp parsley flakes
salt and pepper to flavor
Roux:
3/4 cup flour
1/2 cup cooking oil
Boil chicken in large stockpot in 2 tsp salted water for 30 minutes. Remove chicken from pot, debone chicken and set aside.
Make a roux, then add onion, celery, okra, maters, garlic and parsley, sausage and deboned boiled chicken. Add lil' red pepper and black pepper.
Cover and simmer cook about an hour.
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45. Gifton's Black Bean Soup –Gifton Gammon
3 cans black beans (or the equivalent if you do dried beans)
3 cloves of garlic minced
2 small onions diced
1 T of olive oil
16 oz container of deli salsa or pico (depending on how spicy you like it)
2 - 3 cups of chicken broth (depending on the thickness you like)
1t Cumin
1t BlackPepper
1t Chili Powder
1/2t Oregano
Salt to taste
Lime juice to taste
Optional toppings:
Colby Jack cheese
Fresh Cilantro
green onions
sour cream
guacamole etc
In a large pot toss the olive oil, garlic and onions and sauté until tender. Place black beans, seasonings, salsa, and broth in and simmer for 20 - 30 minutes (If the soup has condensed too much just add some water back in). Next put several cups of soup in your blender, remember to remove the inner circle in your lid and place a paper towel over in order to let the heat release and blend until smooth (this makes the soup a thicker smoother consistency - You could even skip this step and it's still wonderful). Replace the blended soup and stir in your lime juice. Place into bowls and top with your favorite toppings. Enjoy!
We are having this with some quesadilla wedges on the side. Yum!
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46. Momma Dee's Sausage Potato Soup-Tabitha Gates
1 family size can of cream of chicken
1 box of chicken stock
1 regular size can of cream of celery
1 quart half & half (can use whole milk if u want)
1 bag of hashbrowns or 3-4 russet potatoes cubed (I soaked the cubed potatoes in water before adding to crock pot to extract some of the starch)
onion
2 lbs jimmy dean sausage
(Can add corn if you want...sometimes we do sometimes we don't)
Brown sausage and onions then drain. Mix everything into crock pot set on low 6-8 hours.
I am thinking about adding bacon to mine when I get home. I also like to put texas pete in mine when I fix a bowl just to spice it up.
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47. Watermelon & Feta Salad -Samantha James Workman
•2 Tbsp olive oil
•1 Tbsp white wine vinegar
•1 Tbsp fresh lime juice
•Kosher salt and pepper
•1⁄4 small red onion, thinly sliced
•1-lb piece seedless watermelon
•1⁄2 seedless cucumber, sliced into half moons
•3 cups baby arugula
•3 oz feta cheese, crumbled (about 3/4 cup)
1.In a large bowl, whisk together the oil, vinegar, lime juice, and 1/4 tsp each salt and pepper. Add the onion and let sit, tossing occasionally, for 10 minutes.
2.Meanwhile, remove and discard the watermelon rind. Cut the watermelon into thin 2-in. pieces.
3.Add the watermelon, cucumber and arugula to the bowl of onions and gently toss to combine. Top with the feta.
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48. Easy Rotisserie Chicken Salad –Casey Osteen
1 rotisserie chicken, cut/torn into bite sz pcs
3-4 stalks celery, cut into small pieces
hellmans mayonnaise (as much or as little as you prefer)
Add these 3 together and you're done! I am a firm believer in Dukes mayo but for some reason, helmanns makes this taste better! Also, if you use the rotisserie chicken as it is still cooling down then the chicken salad seems to be better. I like to make mine right after I get home from Costco with the chicken!
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49. Chili-Krystal Hutto
1lb hamburger meat
1 jar chili sauce
1 envelope chili powder
2 cans red kidney beans
2 cans petite tomatoes
brown hamburger meat then put everything together in crock pot or on stove top
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50. Cheese Soup with Broccoli -Cindy Buchanan Orris
1 onion chopped
6 tablespoons butter
1/3 cup all purpose flour
salt and pepper to taste
2 cups skim milk
2 cups heavy whipping cream
3 cups chicken broth
1 carrot shredded
2 cups broccoli florets
1/2 cup chopped celery
1 pound velveeta shredded
1) In large saucepan on medium high heat, saute onions in butter until tender. Add flour and salt and pepper to taste. Mix until smooth. Add milk and heavy whipping cream slowly, until mixture is thick and bubbling.
2) In smaller saucepan, bring chicken broth to a boil. Add carrot, celery, and broccoli. Cook about 5 minutes, or until tender. Combine broth mixture and milk mixture and stir until fully blended.
3) Add cheese. Allow soup to heat over medium heat until cheese is melted. Do not let soup boil because the cheese will separate and curdle the soup. ------------------
51. In a Hurry CHILI~~Debbie Taylor Goff
1-2 lbs of ground beef - browned, drained & chopped small
season meat with salt, onion powder & garlic powder
1 qt. bag frozen tomatoes
1 can stewed tomatoes
1 can Bush's Grillin Beans - Southern Pit Barbecue flavor
1 can Bush's Grillin Beans - Smokehouse Tradition flavor
1 pkg. Chili seasoning
1 can water (more or less to your preference of thickness)
Add all ingredients together and let simmer for at least 20 minutes. The longer it simmers, the better it is...however, if you are in a hurry -- this is quick & easy.
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52. Blueberry Salad-Erica Rains Johnson
1- lg. package strawberry jello
2- cups boiling water
1- 22 oz. can crushed pineapple
1- can blueberry pie filling
4 oz. cream cheese (I usually use the whole thing..)
1- sm. container cool whip
In 9x13 dish, dissolve jello w/ boiling water. Add pineapple (including juice) and pie filling. Mix well. Refrigerate until solid. About 6-8 hours.
For frosting, cream the cream cheese and fold in cool whip. Mix well. Spread on solid jello mixture. Keep refrigerated.
*I normally add a few tbsp. of 10x sugar to the cream cheese mixture. I believe sugar makes everything better but you don't need the sugar. :)
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53. Apple Cranberry Salad –Stephanie King Hall
4 1/2 Cups of Diced and Peeled Apples (2-3)
3 Cups (1pkg) Raw Cranberries
1 1/4 Cups Sugar
1 1/2 Sticks of Margariine (or butter)
1 1/2 Cups Uncooked Oatmeal
3/4 Cups Brown Sugar
1/2 Cup Flour
3/4 Cup of Chopped Pecans
In a 2 1/2 quart casserole dish, place apples and cranberries. Cover with Sugar. In a saucepan, melt the margarine. Remove the margarine from the heat and add the oatmeal, brown sugar, flour, and pecans. Mix well. Spread lightly on top of fruit--do not pack down. bake for 1 hour at 350 degrees.
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54.Junkyard Salad-Melissa Stripling
1 can cherry pie filling
1 can crushed pineapple, drained
1 can sweetened condensed milk
1 carton Cool Whip
1 cup chopped pecans
2 cups mini marshmallows
-Combine all ingredients and chill overnight.
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55. Broccoli Soup-April Cullum
2 cartons whipping cream
2 cans cream of asparagus soup
2 cup milk
1 pkg frozen broccoli
croutons
parmesan cheese
s&p
Mix cream, soup, and milk in pot. Sprinkle salt and pepper on broccoli. Drop broccoli in pot. Cook 10 mins on medium heat. DO NOT boil. Top each with croutons and cheese.
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56. Southwest Chicken Chili-Ivey Byers Carroll
1 T canola oil
3/4 C chopped onion
1/2 C green bell pepper
1/2 C red bell pepper
1 clove garlic, finely chopped
2 tsps. Old El Paso Taco seasoning mix
2-3/4 C Progresso Chicken Broth
2 C shredded cooked chicken
2 cans (15 oz) Progresso Cannellini beans, drained
3/4 C shredded pepper jack cheese
sour cream
chopped green onions
In a dutch oven or 4 qt. saucepan, heat oil over med-high heat. Cook onion, bell peppers and garlic in oil 5 mins., stirring occasionally until tender. Add taco seasoning mix; cook and stir 1 minute.
Stir in broth, chicken & beans. Heat to boiling; reduce heat. Cover; simmer 20 mins., stirring occasionally, until thoroughly heated. Top each serving with cheese. Garnish with sour cream and green onion.
-113 calories
-2g fat
-12g carbs
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57. Pumpkin & Black Bean Soup (Rachel Ray)-Leslie Stevens Veronee
2 Tablespoons EVOO
1 medium onion, finely chopped
3 Cups canned or packaged vegetable stock
1 can diced tomatoes (in juice)
1 can black beans (drained)
2 cans 15oz pumpkin puree
1 Cup heavy cream
1 Tablespoon curry powder
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
Coarse salt & 20 blades fresh chives, chopped or snipped for garnish
Directions:
heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Sauté onions 5 minutes. Add broth, tomatoes, black beans & pumpkin puree. Stir to combine ingredients & bring soup to a boil. Reduce heat to medium low & stir in cream, curry, cumin, cayenne & salt to taste. Simmer 5 minutes, adjust seasonings & serve garnished with chopped chives. You can serve with biscuits.~
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58.Crab Bisque-Stacy Hartless
1 onion finely chopped
1 can cream of potato
1 can cream of celery
1 soup can half n half
1 soup can milk
1/4 cup sherry
2 tbs butter
1 pound claw/lump crab picked free shells
salt pepper
Cooked onions in butter until translucent (I cooked mine a little longer cause I do not like crunchy onions) then add soups, milks, crab and bring just to a boil. Then add sherry and salt and pepper to taste, simmer on low stirring constantly for 5 min. Yummy!
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Leslie Stevens Veronee
1/2 can of chili beans
1/2 can of kidney beans
Can of HOT Rotel
I also add a little sugar when I'm browning my ground beef~
It is pretty yummy!! I make one without Rotel for the kiddos so its not so spicy!! :)
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60. Enchilada Soup-Jessica Cantrell
4 large cans of enchilada sauce (or 8 reg size cans)
3 cans cream of chicken
1 bag Tyson frozen faijta chicken strips
Combine all in crock pot, stir, cook for 4 hours on low. Stir again before serving. We put crushed tortilla chips in ours :)
3 cans cream of chicken
1 bag Tyson frozen faijta chicken strips
Combine all in crock pot, stir, cook for 4 hours on low. Stir again before serving. We put crushed tortilla chips in ours :)
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61. Donald Murphy's chili recipe-Kristi Ramsey Murphy
1 lb lean ground turkey
1 lb lean ground beef
1-2 packets chili mix (he uses Chili Man's but it isn't available around here-we get in StL, MO when we visit his family-it has some spice to it!)
3 cans chili beans
3 cans kidney beans
1-2 cans stewed tomatoes
1 med onion
green peppers &/or celery (whatever you prefer)
Mix chili mix, beans, tomatoes, onion, peppers/celery together in pot & let it start simmering while browning meat. Then add meat to mixture & allow to simmer for 45 minutes or until veggies are tender/done. ENJOY!
We like to top our chili with cheese & sour cream!
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62. CHILI!!- Leslie Stevens Veronee
Ground beef
French's Chili-o Mix
Can of tomato sauce
1/2 can of chili beans
1/2 can of kidney beans
Can of HOT Rotel
I also add a little sugar when I'm browning my ground beef~
Brown Beef and drain. Mix all ingredients and cook til Hot.
*It is pretty yummy!! I make one without Rotel for the kiddos so its not so spicy!! :)
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1/4 cup butter
3 onions, thinly sliced
1 teaspoon white sugar
1 tablespoon all-purpose flour
2 1/2 cups water
1/2 cup red wine
2 (10.5 ounce) cans condensed beef broth
1 French baguette
8 ounces sliced Swiss cheese
Directions
*Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
*Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.
*Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.
*Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.
*Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted
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1 whole chicken
2 large onions (or 1 pkg onion soup mix)
2 cans diced tomatoes
1 can tomato sauce (or 1 c ketchup)
2 tsp Texas Pete (or more to taste)
salt and pepper
Instructions
Cover chicken with water. Boil on low until chicken falls off bone. Remove all bone and skin. Add remaining ingredients to broth. Simmer for 45 minutes.
Notes
This is wonderful as is, but if you need to stretch it, it is great over rice as well.
1/4 small onion, chopped
1 teaspoon minced garlic
1/4 teaspoon dried parsley flakes
3 1/2 cups beef broth (low sodium)
1 can diced Italian or regular style tomatoes
1/4 teaspoon Italian seasoning, crushed
1 1/2 cups uncooked rotini pasta
1/4 cup grated Parmesan cheese
Cook the beef, onion, garlic and parsley in a saucepan over medium-high heat until the beef is well browned. Drain.
Stir the broth, tomatoes and Italian seasoning in the saucepan and heat to a boil.
Stir the pasta in the saucepan. Reduce the heat to medium and cook for 10 minutes or until the pasta is tender. Stir in the cheese. Serve with additional cheese, if desired.
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1 tablespoon chili powder
1 1/2 teaspoon ground cumin
2 1/2 cups milk
1 can reduced-sodium chicken broth
1 can condensed cheddar-cheese soup
1 1/2 cups uncooked elbow pasta
1 1/2 cups shredded sharp cheddar cheese
Diced tomato, for garnish
Tortilla chips, for garnish
Minced jalapeño chile, for garnish
1.Heat oil in a 5-quart soup pot over medium-high heat; add onion and sauté 4 minutes, until translucent. Crumble beef into pot and cook, stirring for 4 minutes or until no longer pink. Stir in chili powder and cumin; cook, stirring, for 2 minutes.
2.Add milk and broth, then stir in condensed soup until dissolved; bring to a boil, reduce heat to low, cover, and simmer 3 minutes. Stir in pasta; continue to cook, covered, 5 minutes. Stir in cheese until melted and smooth. Remove from heat; let stand 5 minutes or until pasta is fully cooked.
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4 14 oz cans chicken broth
16 oz pkg frozen cheese tortellini
S&P
10 oz pkg frozen chopped spinach
Put tomatoes, broth, garlic, and red pepper into a nonstick stockpot. Cook until tomatoes are soft enough to mash; Mash. Add tortellini, seasonings, and frozen spinach. Cook until tortellini is tender. Top each with parmesan cheese if desired
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6 cups beef broth
1/4 cup chopped onion
1 4oz can chopped chile peppers
1 clove garlic minced
1 tsp cumin
1 tsp oregano
1 tsp thyme
Place in crockpot on low 8-10 hrs :)
Garnish w sour cream and diced tomatoes
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69. Crockpot Ruben Soup-Terri English
1 C chopped onion
1 C celery
1/4 C butter
2 C chicken broth
2 C beef broth
1 tsp baking soda
1/4 C cornstarch
1/4 C water
1 1/2 C sauerkraut, rinsed and drained
4 C milk
4 C cooked chopped corn beef
2 C shredded Swiss cheese
Salt and pepper to taste
Chop onion and celery and put in crockpot. Stir in broth and baking soda. Combine cornstarch and water and put in crockpot. Add remaining ingredients minus the cheese. Cover and cook on high 4-5 hrs. Stir in cheese and cook another 30 mins!
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70. Homemade Fish Soup-Mali Rivas Kirmayer
Ingredientes
-1/2 carrot chopped
-1/2 onion chopped
-1/4 red peper chopped
-2 garlic cloves chopped
-1/2 cup of rice
-2 frozen tilapia fillets
-2 small plum tomatos chopped
-3 cups of cold water
-2 tsp italian seasoning
-salt, oil
Directions
1. cook over oil, carrots, onions, garlic and pepper, until onion is translucent, about 10 min. If it gets too dry, add more oil. Add italian seasoning and salt to taste.
2. Add cold water, keep cooking on medium heat, untl boiling.
3. Add the rice, tialpia and tomatoes. Cook on slow heat for 18 min.
Taste and add more salt and/or water if needed.
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72. Sherried Tomato Soup-Marie James
6 Tablespoons Melted Butter
1 whole Medium Onion, Diced
1 bottle (46 Oz.) Tomato Juice
2 cans (14 Oz. Cans) Diced Tomatoes
1 Tablespoon (up To 3 Tablespoons) Chicken Base
3 Tablespoons (up To 6 Tablespoons) Sugar
1 pinch Salt
Black Pepper To Taste
1 cup Cooking Sherry
1-1/2 cup Heavy Cream
Chopped Fresh Parsley
Chopped Fresh Basil
Sauté diced onions in butter until translucent. Then add canned tomatoes, tomato juice, chicken base, sugar, pinch of salt, black pepper and stir. Bring to a near boil, then turn off heat. Add in sherry and cream and stir. Add in parsley and basil to taste.
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73.Orange jello salad Mary Beth Avent
2 lg pkg orange jello, maybe 3 depending on size of mold.
Orange Sherbet
4 cans of mandarin oranges, drained.
Prepare jello by substituting orange sherbet for cold water. When it is mixed thoroughly, add drained cans of mandarin oranges. Set in fridge over night. Easy!
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74. Vegetable Soup Ideas:
Mali Rivas Kirmayer -I love making soups and I make them from scratch, no recipe. I do a base first, with onions, and peppers and any "hard" veggie that needs more cooking, and chicken or beef. Then I add the rest of the ingredients, like corn, beans, tomatoes, etc and the water, cold. WHen its boiling I add either rice or noodles and cook for 18 min (when it has rice) and 10 min for pasta. You can also add some tomatoe sauce if you want a red soup, or milk, for a creamy one! good luck!
Elizabeth Bassham Swift Carey, I made my favorite soup yesterday. Sautee a sweet onion, sliced celery and a little garlic. Brown a package of (sliced) smoked sausage or polska kielbasa. Add all ingredients to a big box of chicken stock in a large pot. Bring to nice simmer. Add 1/8 cup of uncooked rice, sliced carrot, 2 cans of died tomato (I use tomatoes with jalapenos sometimes if I want it a little spicy), and a half a can of any white bean. After simmering for an hour, add 8 oz fresh spinach and let wilt. If you use turkey smoked sausage, this is actually a Weight Watchers recite. It's so good!
Brenda Sheffer I boil a whole chicken, keep all the broth, debone chicken, saute celery,onions, carrots, add chicken and sauted veg to broth, cube potatos and cook them, drain and add to broth, then add whatever kind of vegs. you like and Red pepper(I like it spicy) black pepper & salt then add diced tomatoes 2-3 cans and a can of green chillis let simmer about 1 hr and enjoy!! (you can add more tomatoes or tomato juice as you like but We like the brothy flavor)
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2 large sweet potatoes, peeled and diced
3 cups chicken stock
1 cup heavy cream
1/2 teaspoon pumpkin pie spice
Salt and pepper to taste
Good toppings: 4 slice Bacon, crisply cooked and crumbled
Maple syrup to drizzle
1 scallion, finely diced
Melt butter in a large saucepan. Add onion and celery and saute until fully cooked and tender. Add the potatoes and chicken broth. Bring to a boil, lower heat to medium, cover and cook for 25 minutes or until the potatoes are very tender. Puree the contents of the saucepan in a blender (in small batches). Return to saucepan and stir in the cream and pumkin pie spice. Season to taste with the salt and pepper. Heat to desired temperature.
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5 potatoes, baked, peeled and diced
1 teaspoon dried parsley flakes
2 cups half & half
1 1/2cups sharp cheddar cheese
1 cup sour cream
Salt & pepper to taste
Cook bacon until crisp; remove and crumble, reserve drippings.
Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly. Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Put in the diced potatoes, parsley, bacon and half & half; cook for 10 minutes. Stir in cheese and sour cream.
Serve w extra cheese,sour cream and bacon on top.
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77.Chicken-n-dumplins-Angela Farr
Bake chicken with salt, pepper, garlic powder and onions. Then take the juice from baking the chicken and combine with 1-2 cans of cream of chicken soup, 1 cup chicken stock and 1 cup water. Can add more if you want the sauce to be thinner. Shred chicken and add. Heat to boiling. Take 1 can biscuits and break into pieces dropping onto top of liquid. Sprinkle with pepper and garlic powder. Cover and cook approx 10 minutes or until dumplings are fluffy. Then serve over rice. I know a lot of people don't do this but my momma has always served with rice...yummy :)
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78.Zucchini Garden Chowder-Ashley Murray
1/3 cup butter
2-3 zucchini squash chopped
1 medium onion chopped
1 Tbsp. dried basil
1 Tbsp. dried parsley
(In a large (preferably nonstick) pot, sautee and cook until tender)
1/3 cup flour
1 tsp. salt
3 cups water
3 chicken bullion cubes
1 tsp. lemon juice
(Add to pot, stir and bring to a boil - approx. 2 minutes)
1 can 14oz. diced tomatoes
1 can 12oz. evaporated milk
12oz. bag frozen vegetables
(Add to pot, bring to a boil)
Cover and simmer for 5-10 minutes (until tender)
Just before serving add:
2 cups shredded cheddar cheese
1/4 cup grated Parmesan cheese
* Serve in bakery-bought sourdough bread bowls! Freezes well (add cheeses before freezing). Makes 4 quarts.
1/3 cup butter
2-3 zucchini squash chopped
1 medium onion chopped
1 Tbsp. dried basil
1 Tbsp. dried parsley
(In a large (preferably nonstick) pot, sautee and cook until tender)
1/3 cup flour
1 tsp. salt
3 cups water
3 chicken bullion cubes
1 tsp. lemon juice
(Add to pot, stir and bring to a boil - approx. 2 minutes)
1 can 14oz. diced tomatoes
1 can 12oz. evaporated milk
12oz. bag frozen vegetables
(Add to pot, bring to a boil)
Cover and simmer for 5-10 minutes (until tender)
Just before serving add:
2 cups shredded cheddar cheese
1/4 cup grated Parmesan cheese
* Serve in bakery-bought sourdough bread bowls! Freezes well (add cheeses before freezing). Makes 4 quarts.
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79.Crab salad-Elizabeth Ergle Rinder
2 pounds crabmeat
2 1/2 cups chopped celery
8 tablespoons mayonnaise (can use miracle whip)
2 teaspoons celery seed
1 pinch paprika
2 1/2 tablespoons white sugar
1/2 tablespoon ground black pepper
1 teaspoon Old Bay Seasoning TM
2 teaspoons dried parsley
Directions
In a large bowl, combine the crabmeat, celery, mayonnaise, celery seed, paprika, sugar, pepper, seafood seasoning and parsley. Mix well and refrigerate until chilled.
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Stacey Boggs Chafin
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82. Chicken Tortilla Soup-Angie Widener
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Nancy Smith Hanson
2-3 stalks of celery cut up
2 cans of cream of chicken soup
2 cans of cream of celery soup.
1 bag of baby carrots
2 -3 rings of Kielbasa sausage, (personal preference)
I usually add 1 can of water but it isnt necessary.
Place all ingredients in pot and cook covered on low heat for about 2 hours or so. Just watch it and keep strirring because the potatoes will stick to the bottom of the pot. When potatoes are done then add the cut up Kielbasa Sausage. Or in crock pot on high for about 4 hours. Add the Kielbasa with all of the ingredients if you use the crock pot.
I serve it with Corn Bread. I have a family of 8 and usually have a few bowls left over for lunch the next day for 2-3 of us.
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Tiffany Wilson Goodwin
1 tablespoon canola oil
2 cans great northern beans, rinsed and drained
1 can chicken broth
2 small cans chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup heavy whipping cream
Cube the chicken and cook with all seasonings and onions in canola oil. Add beans, chilies, and broth and simmer on med-low for approx 30 min. then remove from heat and stir in heavy cream and sour cream. I always double it up cause the next its even better!!
Nancy Smith Hanson
2-3 stalks of celery cut up
2 cans of cream of chicken soup
2 cans of cream of celery soup.
1 bag of baby carrots
2 -3 rings of Kielbasa sausage, (personal preference)
I usually add 1 can of water but it isnt necessary.
Place all ingredients in pot and cook covered on low heat for about 2 hours or so. Just watch it and keep strirring because the potatoes will stick to the bottom of the pot. When potatoes are done then add the cut up Kielbasa Sausage. Or in crock pot on high for about 4 hours. Add the Kielbasa with all of the ingredients if you use the crock pot.
I serve it with Corn Bread. I have a family of 8 and usually have a few bowls left over for lunch the next day for 2-3 of us.
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89. Cheddar Broccoli Soup-Becca Hamilton
- 1/2 cup butter
- 1/2 cup flour
- 2 cups water
- 2 cups heavy cream
- 4 cups chicken broth
- 1 (16 oz) package frozen chopped broccoli (you can add more if you like)
- Salt and Pepper TT
- 8 oz. Velveeta Cheese
- 1 (8 oz) bag sharp cheddar cheese
Mix water and heavy cream together and set aside.
Melt butter and flour together to form a roux. Slowly add in heavy cream/water mixture stirring constantly. Add in chicken broth still stirring. Let simmer for 20-25 minutes to let the soup thicken up.
Add in broccoli and cook over low heat for an additional 20-25 minutes to continue to thicken soup as well as cook and soften the broccoli.
Sample and add salt and pepper to taste.
Cut 8 oz. Velveeta into cubes and drop into soup and stir until melted. Add in sharp cheddar and stir until blended.
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91.White Chicken Chili-Shelley Gierka Hathcock
3 lg potatoes (peeled and cubed)
1 ½ cups chopped onion
1 tsp minced garlic (approx. 2 cloves)
4-6 cups chicken broth
1 Tbs vegetable oil
2 4oz cans mild green chilies (chopped)
2 tsp ground cumin
1 ½ tsp oregano
¼ tsp cayenne pepper
4 cups diced, cooked chicken breast
2-3 can Great Northern beans
½-1 cup half & half or heavy cream
2 cups grated Monterrey Jack cheese
salsa
sour cream
Combine most of the broth, all of the potatoes, onions, and garlic in a large stock pot. Bring to a boil. Reduce heat and simmer until potatoes and onions are tender. Add water if necessary. In a skillet, saute chilies and all of the seasonings in oil. Mix and heat thoroughly. Add chili and seasoning mixture to broth mixture. Add cooked chicken and beans. Simmer 30 minutes. Add half & half and half the cheese.
Serve with remaining cheese, sour cream, and salsa.
Note: I usually cube chicken breast tenderloin and saute in with the chilies and seasonings. It gives the chicken more flavor.
1 ½ cups chopped onion
1 tsp minced garlic (approx. 2 cloves)
4-6 cups chicken broth
1 Tbs vegetable oil
2 4oz cans mild green chilies (chopped)
2 tsp ground cumin
1 ½ tsp oregano
¼ tsp cayenne pepper
4 cups diced, cooked chicken breast
2-3 can Great Northern beans
½-1 cup half & half or heavy cream
2 cups grated Monterrey Jack cheese
salsa
sour cream
Combine most of the broth, all of the potatoes, onions, and garlic in a large stock pot. Bring to a boil. Reduce heat and simmer until potatoes and onions are tender. Add water if necessary. In a skillet, saute chilies and all of the seasonings in oil. Mix and heat thoroughly. Add chili and seasoning mixture to broth mixture. Add cooked chicken and beans. Simmer 30 minutes. Add half & half and half the cheese.
Serve with remaining cheese, sour cream, and salsa.
Note: I usually cube chicken breast tenderloin and saute in with the chilies and seasonings. It gives the chicken more flavor.
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¼ cup black beans, rinsed and drained
¼ cup green onions, chopped
¼ cup tomatoes, diced
¼ cup cilantro, chopped
¼ cup corn chips, crushed
2 tablespoons white vinegar
4 tablespoons mayonnaise
Salt to taste
2-4 avocados, sliced in half with pits discarded
directions:
In a medium bowl, toss the chicken breast, corn, black beans, green onions, tomatoes, cilantro, and corn chips together. Add the vinegar and mayonnaise to mixture and toss to coat. Salt to taste. Spoon salad into halved avocados. Serve immediately with a spoon and fork. Enjoy!
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1 small can crushed pineapple
1 small can mandarin oranges (drained)
2 boxes cherry jello
Make jello according to package directions. Refrigerate 1 1/2 hours or until thickened. Stir in well-drained fruit. Refrigerate 4 hours or until firm
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96. Chicken Salad-Jessica Cantrell
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97.Chicken Salad-Donna Bishop
I roast the chicken in the oven with some rosemary. After it's cooled, I shred or cut it up into small pieces, mix mayo with some milk to make it creamy & add garlic powder to taste then mix it all together. I don't like my chicken salad too wet so this works great for me, I can make it as moist or dry as I like. Same with the garlic, you can roast the garlic with the chicken then process it with the chicken instead of the garlic powder. You can add anything else that you like.
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100. Homemade eejays house salad-Elizabeth eagle Rinder
1 head shredded lettuce(or i use a large bag of romaine chopped lettuce)
4 Tbs. green onions (chopped)
4 Tbs. parsley
1 tsp. oregano
Dressing:
3-4 diced roma tomatoes
4 Tbs. olive oil
2 tsp. seasoning salt
4 Tbs. red wine vinegar
1/2 tsp. Accent or garlic salt
2pieces of pita bread
Mix all ingredients for dressing and set aside.
Bake pita bread,on cookie sheet til brown.. About 7-8mins on 350. Tear or cut into small pieces.. Making into pita chips.
Combine vegetables and herbs for salad. Top with dressing and pita crisps.
To die for
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101.Tomato Soup-Marie James
6 Tablespoons Melted Butter
1 whole Medium Onion, Diced
1 bottle (46 Oz.) Tomato Juice
2 cans (14 Oz. Cans) Diced Tomatoes
1 Tablespoon (up To 3 Tablespoons) Chicken Base
3 Tablespoons (up To 6 Tablespoons) Sugar
1 pinch Salt
Black Pepper To Taste
1 cup Cooking Sherry
1-1/2 cup Heavy Cream
Chopped Fresh Parsley
Chopped Fresh Basil
Sauté diced onions in butter until translucent. Then add canned tomatoes, tomato juice, chicken base, sugar, pinch of salt, black pepper and stir. Bring to a near boil, then turn off heat. Add in sherry and cream and stir. Add in parsley and basil to taste.
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102. Shrimp Creole-Elizabeth Bassham Swift
Sautee half a cup each in butter: green pepper, onion, celery. I also added a little garlic and a diced jalapeno. When soft, add 1-2 tsp chili powder, 1 (14 oz) can tomatoes, 1 (8 oz) can tomato sauce, 1 T hot sauce, 1 T worstershire sauce, 2 t sugar, salt and pepper and 3 bay leaves. Let simmer on low an hour, stirring occasionally. I used my immersion blender to blend it a little. TAKE THE BAY LEAVES OUT FIRST! Leave some chunks of veggies, though. They taste so good. I added 2 lbs shrimp last thing until pink. Served mine over cheese grits but rice is more traditional. You can thickened it with a little flour-water mixture or thin it with beef consome. Enjoy!
