10. Soups, Salads & Breads


BROCCOLI SALAD - Chastity Bennicoff (Great for a summer side dish or pot lucks.)

16 oz. Fresh Broccoli
1 c. Coleslaw salad dressing
½ Raisons
¼. Red onion chopped
6 slices bacon, cooked and chopped

Combine, chill for 30 minutes serve.


CRANBERRY ORANGE NUT BREAD – Donna Rothe

2 cups Flour
1 cup Sugar
1 ½ tsp. Baking Powder
1 tsp. Salt
½ tsp. Baking Soda
¾ cup Orange Juice
1 T grated Orange Peel
2 T Shortening
1 Egg, well beaten
1 ½ cups Ocean Spray Fresh or Frozen Cranberries, washed and coarsely chopped.
½ cup chopped nuts (I use Walnuts)

Preheat oven to 350. Grease a 9x5 in. loaf pan.

Mix together Flour, Sugar, Baking Powder, Salt and Baking Soda in a med. Mixing bowl.
Stir in OJ, Orange peel, Shortening and Egg. Mix until well blended. Stir in cranberries and nuts.

Bake for 55 min. or until a toothpick inserted comes out clean. Cool on rack for 15 min. Remove from pan and cool completely. Wrap and store overnight. Makes about 16 slices.
(I’ve made this for years. Great to give away as gifts). Moist, firm and yummy!


APPLE CHEDDAR TOSSED SALAD - Donna Voye
(from Alice Isaacson Busch who lives in Burlington, WI)

10 c torn salad greens
1 c cubed cheddar cheese
1 c chopped red apples
1 c chopped walnuts, toasted
Dressing:
2/3 c honey
2 T cider vinegar
1 tsp lemon juice
1 tsp celery seed
1 tsp dry mustard
1 tsp paprika
1/4 tsp salt
1 tsp grated onion
1 c vegetable oil

In large bowl combine greens, apples, cheese & walnuts. In blender or mixer combine first 8 ingredients. Gradually add oil in steady stream. Serves 10.


BEER BREAD - Donna Voye

3 cups self rising flour
3 Tbls. sugar
1 – 12oz. can or bottle of beer

Mix ingredients and put in ungreased loaf pan. Bake 350 degrees for 1 hour

***Variation, add*** 1/2 cup chopped green scallions, 1/2 cup shredded cheddar cheese, 1 1/2 teaspoon poultry seasoning


CAULIFLOWER SALAD - Donna Voye

1 head lettuce, shredded
1 red onion sliced thin and chopped
1 head cauliflower
¼ cup sugar
1 tsp. salt
¼ tsp. pepper
1/3 cup parmesan cheese
1 lb. bacon, fried crisp
1 cup mayonnaise
½ cup shelled sunflower seeds (optional)

Layer lettuce, onion and cauliflower. Mix sugar, salt, pepper, mayo and spread on top. Add parmesan cheese and crumbled bacon on top. Top with sunflower seeds if you’d like. Mix all together right before serving. This recipe can be made the night before – but, add sunflower seeds and mix right before serving.


CRANBERRY & CASHEW SALAD - Donna Voye

Dressing – Blend together in blender until smooth:
½ cup sugar
1/3 cup cider vinegar
2/3 cup vegetable oil
2 tsp. poppy seeds
2 Tbsp. chopped onion
½ tsp salt
2 Tbsp. lemon juice

Salad – Combine ingredients and toss with dressing:
10 cups romaine lettuce
1 cup grated swiss cheese
1 medium apple, chopped
1 medium pear, chopped
¼ cup dried cranberries
1 cup broken cashew pieces

Serve immediately after mixing


FRESH TOMATO SOUP - Donna Voye (my friend Mary Schwandt rewarded us with this healthy and super tasty home-made soup!)

3 Tbs. oil
2 cups chopped onions
1 cup chopped leeks
1 cup sliced carrots
1 clove garlic, chopped
½ tsp. sugar
2 Tbs. flour
6 springs parsley
2 sprigs fresh celery stalk with leaves
8 cups chicken broth
Salt and freshly ground pepper
Plain croutons

Peel, seed and roughly chop tomatoes. You should have approximately 6 cups. In a large saucepan, heat oil and sauté the onions, leeks and celery until wilted and golden. Add 2 cups of the tomatoes, carrots, garlic, and sugar, and cook together stirring until the moisture has evaporated and the mixture is thick. The cooking time varies from 10-25 minutes, depending upon the moisture of the tomatoes. Whisk in flour and cook for 2-3 minutes, stirring to cook flour and make smooth. Add remaining tomatoes, and 3 cups of broth. Cook for 10-15 minutes to release the tomato juices and thicken slightly. Add the remaining broth; simmer for 20 minutes. Season with salt and pepper. Serve with croutons.


POPOVERS - Donna Voye

3 eggs
1 cup milk
1 cup flour
1/2 tsp. salt

Generously grease popover tins (Large muffin tins are what I use) and set in refrigerator. Break eggs in bowl, add flour, salt, and milk. Mix with whip. Disregard lumps. Fill each muffin tin 1/2 full. Put in COLD oven - set oven at 450 degrees. Bake for 30 minutes


TORTELLINI SOUP – Donna Voye

1 lb. bulk (sweet or hot) Italian sausage
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
½ cup water
8 oz. fresh cheese tortellini pasta
1 cup sliced carrots
2 cups stewed tomatoes
½ tsp. dried basil
½ tsp dried oregano
8 oz. tomato sauce
1-1/2 cups sliced zucchini
2 green bell peppers, seeded and cubed
3 Tbls. Chopped fresh parsley

Brown sausage and cook until crumbly. Remove meat from pot. Reserve 1 tablespoon drippings. Cook onion and garlic in the drippings until tender. Add broth, water, wine, carrots, tomatoes, basil, oregano, tomato sauce, and the cooked sausage. Bring to a boil; reduce heat and simmer uncovered 30 minutes. Add zucchini, green peppers, parsley, and tortellini. Simmer another 25 minutes, covered, for fresh tortellini, or 45 minutes, covered, for frozen tortellini. Serve with fresh parmesan cheese sprinkled over the top.


MEXICAN CHICKEN POZOLE VERDE - Erin Winkler/McCue (This is the best soup ever! It's a New Years tradition for me!)

There are many variations on pozole, a traditional hominy-based Mexican stew closely associated with the Pacific-coast state of Guerrero. Anya von Bremzen's version, a green pozole, derives much of its flavor from tangy ingredients like tomatillos, cilantro and green chiles.

Ingredients
7 cups chicken stock or low-sodium broth
2 cups water
4 chicken breast halves on the bone, with skin
1 pound tomatillos, husked and halved
1 small onion, quartered
2 poblano chiles—cored, seeded and quartered
2 jalapeños, seeded and quartered
4 large garlic cloves, smashed
1/2 cup chopped cilantro
1 tablespoon oregano leaves
Salt and freshly ground black pepper
1 tablespoon vegetable oil
Three 15-ounce cans of hominy, drained.
Finely shredded iceberg lettuce, sliced radishes, chopped onion, diced avocado, sour cream, tortilla chips and lime wedges, for serving.

Directions
In a large, enameled cast-iron casserole, bring the chicken stock and water to a boil. Add the chicken breasts, skin side down, cover and simmer over very low heat until they're tender and cooked through, about 25 minutes. Transfer the chicken breasts to a plate and shred the meat; discard the bones and skin. Skim any fat from the cooking liquid and reserve.

In a blender, combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano. Pulse until coarsely chopped, scraping down the side. With the machine on, add 1 cup of the cooking liquid and puree until smooth. Season the tomatillo puree with salt and pepper.
In a large deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 12 minutes.

Pour the green sauce into the cooking liquid in the casserole. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper and cook just until heated through. Serve the pozole in deep bowls, passing the lettuce, radishes, onion, avocado, sour cream, tortilla chips and lime wedges at the table.

(The pozole verde can be prepared through Step 3 and refrigerated, covered, overnight.)


LEMONGRASS SOUP - Erin Winkler/McCue (I make this all the time. Amazing!)

Often used in Thai, Vietnamese, and Indian cooking, lemongrass adds a fresh, clean, citrus note. Rich in citral (the main ingredient in lemon peel), the stalk helps aid digestion, as does the ginger. Look for fresh lemongrass without brittle or dry ends. Soba is a protein-rich Japanese noodle made with buckwheat flour; you'll find it in most health-food stores and the international aisle in supermarkets.

Ingredients Serves 4 (makes 7 cups)

4 stalks lemongrass
1 pound skinless organic chicken thighs
Coarse salt and ground black pepper
1 small carrot, peeled and diced
1 small onion, chopped
2 garlic cloves, chopped
1/2 ounce fresh ginger, peeled and minced (3 tablespoons)
2 tablespoons soy sauce
2 ounces soba noodles
2 scallions, trimmed and cut into 1-inch lengths
4 ounces shiitake mushrooms, stems discarded, caps thinly sliced
1 cup thinly sliced bok choy or other Asian greens
1/4 cup chopped fresh cilantro or basil

Remove any tough ends or hard outer husks of lemongrass, cut into 2-inch pieces, and smash with the side of a knife. Tie lemongrass in a loose bundle with cheesecloth.
Rinse chicken and place in a medium soup pot. Add 6 cups cold water to cover chicken. Season with salt and pepper. Bring to a boil and skim the surface thoroughly of any impurities that rise.

Lower the heat and add carrot, onion, garlic, ginger, and the lemongrass bundle. Adjust heat so water barely bubbles. Cover and poach chicken for 25 minutes. Lift chicken out of the pot and transfer to a plate. When it's cool enough to handle, pull meat off the bones and shred the meat into large pieces. Set aside.

Add soy sauce to broth and return to a boil. Add noodles, scallions, shiitakes, and bok choy; cook for 4 minutes, stirring occasionally, or until noodles are tender. Add chicken and heat through. Discard lemongrass bundle. Stir in the cilantro or basil before serving.


ROASTED SWEET POTATO SOUP - Erin Winkler/McCue (This is the last soup recipe.... love it and it's super easy to make!)

For this recipe, use a crisp, fiber-packed apple like Lady Apple, Cortland, or Gala. The roasted sweet potatoes are loaded with beta-carotene.

Ingredients Serves 4 (makes 6 cups)
2 1/2 pounds sweet potatoes (3 or 4)
2 tablespoons olive oil
1 medium onion, halved and sliced
Coarse salt and ground black pepper
1 red bell pepper, ribs and seeds removed, thinly sliced
2 jalapeno peppers, ribs and seeds removed, thinly sliced
3 garlic cloves, coarsely chopped
1/2 cup dry sherry (optional)
4 cups vegetable broth, homemade or canned
2 teaspoons white-wine vinegar
1 teaspoon honey
1/4 teaspoon curry powder
1 small tart apple (4 ounce) peeled, cored, and diced
1/4 cup plain yogurt
2 tablespoons chopped mint, for garnish

Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet and roast for 1 hour, turning once, or until potatoes are very soft. When cool enough to handle, scoop cooked potato out of the skins. Discard skins.

Meanwhile, in a 5-quart Dutch oven or large soup pot, heat oil over medium. Add onion, season with salt and pepper, and cook, stirring occasionally, until soft and caramelized, about 20 minutes. Add bell pepper, jalapenos, and garlic; cook for 5 minutes. Add sherry (if using), sweet potato, and broth; stir to combine. Bring to a boil, reduce to a simmer, and cook for 20 minutes, until flavors have blended.

Working in batches, puree soup in a blender. Combine batches in a clean pot. The soup should be thick. (If you prefer a thinner soup, add water or a little more broth.) Taste and adjust seasoning.

In a small saucepan over medium heat, bring vinegar, honey, and curry powder to a boil. Add apple; stir for 1 minute and remove from heat. To serve, ladle the soup into warm bowls, add a spoonful of apples, a spoonful of yogurt, and a sprinkle of mint.


JOURNEY CAKE - Jenny Osband (Journey Cake is something I've actually been making since about the 6th grade. I got it while on a school field trip to the Hiwan Homestead - a group of cabins that supposedly some of Evergreen's first settlers built. They'd found this recipe for really good, really spicy, REALLY hefty cake amongst the rest of the 'artifacts'. It was put together from things all easy to find and drag along for long covered-wagon journeys...so they told me...and thus the name. And it is hefty. If you don't like eating it, try using it as a doorstop...or boat anchor.)

4 1/2 cups flour
1 1/2 cups sugar
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves (and I usually add a lot more of both spices - I heart spices)
3/4 cup butter
1 3/4 cups apple cider

Mix everything together and bake in a greased pan at 375 degrees for 30 minutes. That's what the original recipe says, but check the center with a toothpick before you take it out. Baking this is like baking clay. It takes a whhhhiiiilllle.


WHITE BREAD – Grandma Nellie Osband

In a cup – 2 tsp. Sugar, ½ cup warm Water, 1 pkg. Yeast
You put those things in the cup until the yeast starts working, then you add it to the rest of the ingredients.

In a big bowl:
2 cups warm Milk
4 T Sugar (1/4 cup)
2 tsp. Salt
4 T Butter (1/2 of ¼ lb. stick)

Bake at 350 until the bread is brown on the top.
Provided by – Karen Rothe Osband


FRUIT SALAD – Grandma Nellie Osband

1 cup little Marshmellows
1 cup Pineapple
1 cup Mandarin Oranges
1 cup Coconut
1 cup Sour Cream

Mix and eat.
Provided by – Karen Rothe Osband


LETTUCE & BACON – Grandma Loretta Rothe

1 head Lettuce
¼ lb. Bacon
½ cup Vinegar

Put Lettuce in large kettle. Fry Bacon and add ¼ cup Vinegar when Bacon is fryed. Mix with Lettuce.
Provided by – Kathy Riegg. So easy to make and so great to eat.


LENTIL SOUP – Grandma Loretta Rothe

1 pkg. of Lentils
1 med. Onion, cut into tiny pieces
4 stalks Celery, cut into tiny pieces
S&P
5 Potatoes cut into cubes
Cooked Polish Sausages

Wash lentils, put in a large kettle. Fill half full of Water. Add Onion and Celery, S&P. Boil 1 hr. Add the Potatoes and boil for 15 more min. Add Polish Sausages and simmer for 15 more min.
Serve with Rye Bread.
Provided by – Kathy Riegg. Even better the second day.


BEEF BARLEY SOUP – Kathy Riegg

3 lb. Beef stew meat. Cut into small pieces so it gets tender easier. (Tip: slightly freeze beef before cutting).
3 stalks Celery, chopped into small pieces
1 large Onion, chopped into small pieces
1 pkg. small Baby Carrots, sliced or cut into cubes (not too thin)
1 tsp. minced Garlic (fresh or from the jar).
2 T chopped fresh Parsley
S&P
4 Bay Leaves
1 lb. fresh Green Beans, sliced in 1” pieces
2 small Yukon Gold Potatoes, diced, but not too small and leave skin on (these potatoes don’t get mushy)
1 15 oz. can diced or crushed tomatoes….use juice too.
1 tsp. Sugar
Swanson Beef Broth – 4 cans or cartons (or use 2 large)
Swanson Chic. Broth – 4 cans or cartons (or use 2 large)
½ gal. Water
8 oz. Quaker Medium Barley

Use large soup kettle or Dutch oven. Put on med. Heat with 1 T Olive oil and 1 T Butter.
Saute beef stew meat in two separate batches so it browns nicely. Stir while browning and add small amount of S&P. Put all browned beef in holding pan or bowl. Beef should be well browned but not tender….yet!). Set aside.

Saute in same kettle (add a little more oil if it’s too dry), Onion, Celery and Carrots for appox. 5 min., then add Garlic, Potatoes, Parsley and Bay Leaves. Stir and keep browning a bit for another 5 min. At this time, add a little more S&P.

Then add: Browned Beef, Tomatoes, Green Beans, Sugar, Broth, Water and a little more S&P.
Simmer covered for 2 hrs., stirring occasionally. Don’t boil, just simmer so soup is bubbling ever so slightly.

After 2 hrs., add Barley to soup pot. Cook for approx. 45 min. until Barley is plump. Add water or more broth to soup if it gets too thick, taste for seasoning and add more S&P if necessary.

HOLLER….SOUPS ON!!! And ENJOY!

(This soup takes a bit of time to do right and could possibly use some short cuts but I know some people who add all their veggies to the soup and never sauté them first to bring out all that flavor. It’s fun to put a good soup together and create a masterpiece. I guarantee, it will be delicious.

It makes a BIG batch, but put the leftovers in containers and freeze or give some to loved ones. They’ll love you even more).
Provided by – Kathy Riegg


CRANBERRY SPINACH SALAD - Kim Riegg

1 pkg. (10 oz) fresh Spinach, trimmed
¾ cup Dried Cranberries
2 Green Onions, sliced
¼ cup Sugar
1 tsp. Dried Minced Onion
¾ tsp. Poppy Seeds
1/8 tsp. Paprika
2 T White Wine Vinegar
2 T Cider Vinegar
¼ cup Veg. Oil
¾ cup Sliced Almonds, toasted

In a large salad bowl, toss spinach, cranberries and green onions. In a small bowl, combine Sugar, Onion, Poppy Seeds and Paprika; whish in the Vinegars and Oil. Drizzle over salad. Sprinkle with Almonds; toss to coat. Yield: 12 servings


SIMPLE PUMPKIN SOUP - Liz Osband (Here is one of my fave soup recipes! Mmm, I love soup. It’s super easy and very good for the holidays.)
1/2 cup onion
3 tbsp. butter
2 cups mashed cooked pumpkin
1 tsp. salt
1 tbsp. sugar
1/4 tsp. nutmeg
1/4 tsp. ground pepper
3 cups chicken broth
1/2 cup half and half or fat free half and half.

Chop the onions and gently brown with butter in a pan. Put mashed pumpkin
with onions in pan. Add the salt, sugar, nutmeg and pepper. Slowly add chicken
broth and heat thoroughly, but do not boil. To serve, pour into a tureen and
add the cream. Makes 4 to 6 small servings


BAKING POWDER BISCUITS - Noreen Winkler (Yummy biscuits to eat with split pea soup or just alone with jam or honey. I frequently make these in a 1897 wood burning stove while docenting at Wilder Ranch, and usually serve them with strawberry jam. You can't eat just one!)

2 C sifted all-purpose flour
1 T double-acting baking powder
½ t. salt
½ stick (1/4 C) butter
¾ C milk

Sift the flour into a mixing bowl with the baking powder and salt. Then using your fingers or two knives, blend the butter and flour into very fine particles. Add the milk and stir into the dough just enough to make the particles cling together. Turn out on a floured surface and knead for about 1 minute, then roll dough out to ½ to 1 inch thick. Cut with the edge of a glass or with a biscuit cutter. Bake in preheated 450 degree oven for about 12 to 15 minutes.


MUSHROOM BARLEY SOUP – Noreen Winkler (I discovered this soup when I checked out a cookbook entitled "The Healthy Family Cookbook" from the Brooklyn Public Library in 1975. It's been one of our winter favorites ever since.)

½ lb. sliced mushrooms
¼ C diced celery
½ C diced carrots
½ C diced onion
1 T olive oil
¼ C barley
½ C dried lima beans
2 t. salt
1/4 t. black pepper

In a large pot, sauté mushrooms, celery, carrots and onions in oil till onion wilts. Add barley, lima beans, 2 quarts of water, salt and pepper. Bring to a boil, simmer till barley and beans are tender. (1-1/2 hours)
(Note: recipe may be doubled)


TURKEY AND SQUASH SOUP – Noreen Winkler (Everyone loves this soup that I discovered at www.eatingwell.com. It's colorful and was a really big hit with the Mexican parents of my students who met at our house every month of the school year for about 5 years. The soup somewhat reflects Mexican cuisine.)

Makes 6 servings, about 1-1/2 cups each.

2 t. canola or olive oil
2 leeks, trimmed, thoroughly cleaned and chopped (3-1/2 C)
1 red bell pepper, cored, seeded and chopped
3 cloves garlic, finely chopped
4 C reduced-sodium chicken broth
1-1/2 t. ground cumin
1 pound turkey cutlets, cut into ½=by-2 inch strips
1 C frozen or canned corn kernels
2 T lime juice
½ t. crushed red pepper (optional to taste)
Salt and freshly ground pepper

1. Heat oil in a large heavy pot over medium-high heat. Add leeks and pepper; cook, stirring often until the vegetables begin to soften, 3 to 4 minutes. Add garlic and cook, stirring constantly, 1 minute more.
2. Stir in broth, squash, thyme and cumin; cover and bring to a boil. Reduce heat to medium-low and cook until the vegetables are tender, about 10 minutes.
3. Add turkey and corn; return the broth to a simmer. Simmer until the turkey is just cooked through, 3 to 4 minutes. Add lime juice and crushed red pepper. Gently warm the soup until heated through. Season to taste with salt and pepper.


RED LOBSTER CHEESE BISCUITS – Sue Lewis

2 cups Bisquick
2/3 cup Milk
½ cup Shredded Cheese

¼ tsp. Garlic Powder
¼ cup Butter, melted

Mix first 3 ingredients. Drop on cookie sheet. Brush tops with Butter and Garlic Powder. Bake at 450 for 8-10 min.


GRAPE SALAD – Sue Lewis

4 or more cups of Grapes (Either Red or White or Both) – approx. 2 lbs. (I like the Red ones).
Wash and dry grapes on paper towel, set aside
Do not cut Grapes in half.

Combine:
8 oz. Cream Cheese, softened
2/3 cup Sour Cream
½ cup White Sugar
1 tsp. Vanilla

I use my electric hand mixer for this. After combined, fold in the dry whole grapes.
I just put in my 9in. glass pie pan.

Topping:
Mix 2 T Brown Sugar and Nuts of you choice. I use chopped Pecans and I just guess at the amount of nuts. I do not measure. Refrigerate