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Soups, Salads

Peanut Soup

~from East Africa~

3 cups fresh or canned chicken or beef stock
1 medium-sized onion, peeled and coarsely chopped
1 large leek including 2 inches of the green
part, trimmed, washed, and coarsely chopped
2 medium-sized carrots, scraped and sliced
into 1/2 inch rounds
1/4 cup uncooked long-grain rice
Cayenne pepper to taste
Salt to taste
1/2 cup smooth peanut butter

Combine the stock, onion, leek, and carrots in a
large saucepan and bring to a boil over high heat.
Reduce the heat and simmer for 30 minutes.

Puree the soup in a food processor
or electric blender. Return the soup
to the saucepan and bring to a boil over high heat.

Add the rice, cayenne, and salt and reduce
the heat to low, simmering covered for
about 20 minutes, until the rice is tender.

In a small bowl combine about 1/2 cup
of the soup with the peanut butter
and stir until they are well combined.

Stir the peanut butter mixture into the soup
and simmer an additional 5 minutes.

Taste for seasoning and serve immediately.
Serves 4 to 6.


Pacific Northwest Clam Chowder

1/2 medium onion, diced
1/3 pound bacon, diced
1 pound razor clam necks, with juice
or 4 (6 1/2 ounce) cans minced or chopped clams
1 can (10 ounce) Chicken of the Sea whole
baby clams, with juice
3 pounds potatoes, peeled and sliced
1 cup milk
2 quarts water
1 teaspoon salt
1 teaspoon coarsely ground black peppercorns

In stock pot with a dab of bacon grease or oil,
fry onion until BLACK -
this is really very important.
Add bacon and fry until starting to crisp.

Add clams and juices, potatoes, milk and water
(add more water if necessary to cover well).
Bring to boil, reduce heat and simmer 2-3 hours.

If at all possible,
refrigerate overnight before serving.
Reheat over medium heat,
adjusting seasoning to taste.

Serve with lots of buttered saltine crackers
and ice cold beer.


Italian Sausage Soup

1 1/2 lb. HOT Italian sausage cut in 1/2
inch lengths (doesn't have to be hot tho)
3 cloves chopped garlic
28 oz. can Italian tomatoes
2 cups of beef broth
1 1/2 c. dry red wine
1/2 tsp. crumbled basil leaves
4 cups of dried chick peas
(follow directions on package)
Hot peppers of any kind to taste
Parmesan cheese to taste
pepper to taste
2 lg. onion (diced)

In 5 quart or larger Dutch oven cook sausage
over medium heat until lightly browned.
Drain fat. Add garlic and onion, cook until limp.
Stir in tomatoes including liquid.

Add broth, wine and basil.
Simmer uncovered for 30 minutes.
Cook and chill remove fat.
Return to fire and add rest of ingredients
(parsley, pepper, to taste, zucchini and noodles).

Simmer covered about 25 minutes.
Serve with Parmesan cheese on top.

P.S. I use a lot more garlic!


Abruzzi Celery Soup

2 Tbs olive oil
1 onion chopped fine
3-4 bacon slices (diced)
2 Tbs tomato paste
2 bunches celery, cut in 1/2 in. slices
1 qt. hot stock or broth
salt & pepper
1/2 cup uncooked long-grain white rice
1/4 cup Parmesan cheese (1 oz.)

Heat oil in large saucepan.
Add onion and bacon;
saute until onion begins to brown.
Stir in tomato paste and celery.

Cook 5 minutes,stir occasionally.
Gradually stir in stock or broth.
Cover and simmer 20 minutes.
Season with salt and pepper. Stir rice into soup.

Simmer 15 minutes or until rice is tender.
Pour into tureen or serve in individual bowls;
Makes 4 servings.
Sprinkle cheese over the top.


MACARONI & PEA SALAD

1 package Shell Macaroni
Hellman's mayo
2 teaspoon Garlic powder
2 teaspoon Onion powder
1 Dill pickles
2 Bell pepper
1 cn Pimento
1 package Petite Peas (green) frozen
Salt & pepper to taste

Cook & drain macaroni.
Chop pepper, pickle, and pimento.
Stir in with mayo and seasonings.
Stir in peas.
Chill several hours.



Fresh Fruit with Creamy Raspberry Sauce

1 cup fresh [or frozen without sugar] raspberries
1/2 cup cottage or ricotta cheese
1 1/2 Tablespoon brown sugar
2 Tablespoons heavy cream
1/2 Tablespoon framboise or triple sec liqueur
2 1/2 cups cubed fruit

Puree raspberries, cottage cheese, sugar,
cream and liqueur in blender or food processor
until it is smooth and lump free.
Pour sauce over cubed fruit and toss gently.
Serves four.



Cold Cucumber Soup

2 lbs cucumbers, peeled, seeded and chopped
2 cups lowfat yogurt [or sour cream]
2 spring onions, chopped
4 teaspoon rice vinegar
1 Tablespoon Worcestershire sauce
Garnish
dill sprigs
finely chopped spring onions or chives

Puree all ingredients in a blender for one to two minutes.
If fresh dill is not available,
use 3/4 teaspoon dried dill weed or dill seeds.
Chill for one hour or more,
blend for 15 seconds immediately before serving.
Garnish with dill sprigs or
finely chopped green onion or chives.
Serves 4.



Yummy Pasta Salad

One bag spiral pasta, cooked in salted water and drained
Carrots
Cucumbers
Bell Peppers
Cherry tomatoes
Black olives
Mozzarella Cheese cubed or grated
Mushrooms, sliced
Pepperoni chunks
Toss with Creamy Italian Salad Dressing

I make this one low fat by using no olives, low or
no fat mozzarella and just a taste of low fat pepperoni
(yes, they really do make such a thing!) and nonfat dressing.

As you can see, it's a by gosh and by golly recipe,
but I have requests for the recipe everytime I serve it.



Picnic Pasta Salad

Good cold pasta salad
ingredients
1 box of bow tie pasta 16 oz box or bag
1 small green pepper
1 small tomato
1 small cucumber
1 small red onion
1 small bottle of 7 seas italian salad dressing
1 package of Krafts shredded cheese
(basil and tomato flavoring)

Cook pasta; while cooking pasta, chop and dice green pepper,
red onion, cucumber and tomato.
When pasta is cooked and cooled, empty in a big bowl,
mix in chopped vegetables , add 1/8 teaspoon of Oregano.
Pour on whole bottle of salad dressing, mix in cheese,
stir and mix well. Serve right away or keep refrigerated.
Before serving , mix and toss well.

Note-----I have been unable to find the
shredded cheese basil and tomato flavored.
I use cheddar and montery jack
and I add a little basil to mine.
Everyone I have given this to likes it real well.
It makes a big bowl.
It is really good to take to a potluck or picnic.
Hope you enjoy it



Marinated Vegetable Salad

3/4 cup vinegar
1 16-oz can shoepeg corn, drained
1 tsp salt
1 16-oz can French-style green beans,drnd
1 tsp pepper
1 16-oz can English peas, drained
1 cup sugar
1 cup chopped onion
1/2 c oil
1 chopped green pepper
1 2oz jarpimiento, drained

Place first 6 ingredients in saucepan.
Bring to a boil. Cool.
Add last ingredients and let chill several hours,
drain before serving.
Serves 8 to 10.



Zucchini Salad

1 head lettuce
3 green onions, sliced
1 small head romaine lettuce
3 T. crumbled blue cheese
1/4 c. olive oil
2 T. tarragon or white vinegar
2 medium zucchini, thinly sliced
3/4 tsp salt
1 c. sliced radishes
dash of black pepper

Large salad bowl
In a large salad bowl, tear greens into bite-size pieces.
Toss with oil.
Add zucchini, radishes, onions, and blue cheese.
Combine vinegar, salt, garlic and pepper.
Pour over salad and toss.
Serves 6 to 8.

Try this with buttered garlic bun sticks.
Hot dog buns brushed with soft butter
and garlic toasted is good.



Summer Salad

2 cups diced unpeeled apples
2 cups diced peeled cucumbers
dash of salt
3 T. lemon juice
1/2 cup mayonaise
1/4 cup chopped dry roasted nuts
lettuce leaves

Mix apple, cucumbers and nuts.
Add salt and lemon juice to mayonaise.
Mix lightly into apple mixture.
Serve chilled on lettuce.



Russian Salad

1 pkg. lime jello
3/4 cup boiling water
small pkg. cream cheese
15 large marshmellows

Mix all ingredients over low heat
until dissolved and then let it cool

small can crushed pineapple
1/2 c. pet milk
1 c. sliced bananas
1 c. mayonaise
1 c. pecans
1 T. lemon juice

Mix all ingredients together with the first ingredients.



Fruit Salad (No Sugar Added)

1 can unsweetened fruit cocktail
1 can unsweetened chucky pineapple
1 box sugar-free instant vanilla pudding
1 banana - sliced
1 pkg sweet n low (I don't even use this)
1 apple peeled and sliced
sliced strawberries

Mix all fruits together.
Sprinkle the pudding mix in and stir.

Juice from the fruits
take the place of milk in the pudding.
Delicious!



LAYERED SOUTHWESTERN PASTA SALAD

8 ounces medium shells, uncooked
2 tsps vegetable oil
1/2 tsp cumin
1 15 oz can black bean, rinsed and drained
1 11 oz can corn, drained
1 red bell pepper, seeds and ribs removed, cut into strips
3/4 cup green onion, sliced
1 2.25 oz can sliced black olive, drained
3/4 cup fat free mayonnaise
1/2 cup fat-free sour cream
1/2 cup salsa
2 tbsps salsa
2 tbsps fresh cilantro, minced

Prepare pasta according to package directions.
Drain and rinse under cold water; drain again.
Toss with oil and sprinkle with cumin. Salt to taste.
Layer pasta, beans, corn, bell pepper, green onions
and olives in a 2 1/2- to 3-qt. straight-sided glass bowl.
In a small bowl combine mayonnaise,
sour cream and salsa; mix well.
Spread mixture evenly over top of pasta,
sealing to edge of bowl.
Sprinkle with cilantro.
Cover bowl tightly and chill overnight.



Lime Jello Salad

1 pkg. lime flavored jello
1 cup boiling water
1 no. 2 can crushed pineapple
1 cup small curd cottage cheese
1/2 cup finely chopped celery
1 tablespoon chopped pimento
1/2 cup chopped walnuts

Can be frosted, if desired:
3 oz. pkg. cream cheese, 1 TBS. mayo, 1 tsp. lemon juice

Dissolve jello in boiling water. Cool until syrupy.
Stir in remainng ingredients. Mold and chill.
Unmold on serving plate and frost if desired.

Frosting: Blend and beat cream cheese,
mayo and lemon juice until smooth.

Serves 8.



Pineapple Cottage Cheese Salad

1 pkg. lemon jello
1 pt cottage cheese
1 pkg lime jello
1 no 2 can crushed pineapple, undrained
2 cups boiling water
1 cup carnation milk`
1 cup chopped nuts
1 cup mayonnaise

Dissolve jello in boiling water.
Let cool. When cool, add the rest of the ingredients; chill.



Quick Salad

1 (3 oz.) pkg jello (any flavor)
1 small can crushed pineapple
1 medium cottage cheese
2 cups cool whip
1 small can mandarin orange slices

Drain cottage cheese, pineapple and orange slices:
add to dry jello and mix well.
You can add pecans and marshmallows.
Chill for 1 hour



Sparkling White Grape Jello

Use the Hot Water but instead of cold water, use Ginger Ale.
After it has set about 1 1/2 hours add white grapes and strawberry slices and let it set another 1 1/2 hours.
It is so refreshing, it has become
a traditional summer bar-b-que dish

The name of this traditional Scottish soup comes from...
...the "cock" refers to the chicken used in the broth,
and the "leekie" refers to the leeks.

Cock-a-Leekie Soup

1 fowl (whole chicken, cut into parts)
1 doz. leeks (about 6 lbs)
1 lb shin of beef (use 1 lb) beef stew meat)
3 quarts water
1 doz. prunes
Salt and pepper

After removing the marrow from the bone
(you may omit this step if using stew meat),
put the beef on to boil in the water. Let it boil for 1 hour;
then take 2 of the leeks, cut them up rather finely
(make sure they are thoroughly rinsed first),
and add them, using only the white of the leeks,
and rejecting the green tails. Also add the fowl trussed
(skip the trussing if using chicken parts) for boiling.
Let this boil for 1 hour longer; then cut up the
remainder of the dozen leeks into nice pieces,
about 1 inch (2.5 cm) long; cut the leeks
right down the middle, and then across in inch pieces.
See that they are thoroughly washed.
Add those and the prunes, and boil for another hour.
The fowl may be taken out when ready,
and probably it will take 11/2 hours to boil
(ours should be done in 1 hour).
Add the salt and pepper to taste, and serve the soup.
The fowl is sometimes cut up and served along
with the soup in the tureen (recommended),
or it may be served separately. Serves 10 to 12.



There really is nothing better from the garden
than a fruit salad made with whatever is ripe and fresh.
In addition to using the fruits listed in the recipe,
consider also using strawberries, grapefruit,
cherries, and plums.
Then there's also kiwi, pears, pineapple, and blueberries.
And how about. . .
I think you get the idea.

Here's our "Fresh from the Garden" recipe:

Macedoine of Fruits

(Macedoine: a mixture of fruits or vegetables served as a salad or cocktail or in a jellied dessert or used in a sauce or as a garnish)

2 medium apples, peeled, cored, and thinly sliced
2 large bananas, thinly sliced
1 Tbs lemon juice
1/2 cantaloupe (muskmelon) or melon of your choice, peeled and cut into small pieces
1 large peach or nectarine, pitted and thinly sliced
1 cup seedless grapes
2 large oranges, peeled and sectioned
1/4 cup fresh orange juice
3 Tbs fresh basil leaves, cut into very fine ribbons (chiffonade)
A few grindings of black pepper
2 Tbs Grand Marnier, Triple Sec, or other
orange flavored liqueur (optional)

Combine the apples, bananas, and lemon juice
in a large bowl and toss gently. Add the
remaining ingredients and toss to combine thoroughly.
Cover with plastic wrap and refrigerate,
tossing occasionally, at least one hour or until well chilled. Serves 6 to 8.



Ella's Champagne Salad

One 8 ounce cream cheese, softened.
3/4 cup white sugar
One medium size can crushed pineapple, drained
One 10 ounce frozen strawberries -with juice
Two bananas, sliced
1/2 cup chopped walnuts
One 8 ounce container of Cool Whip
(or whatever, I like the non-fat kind)

Blend cream cheese with sugar.
Mix pineapple, strawberries, bananas,
nuts and cream cheese mixture.
Fold Cool Whip into fruit mixture.
Freeze solid, usually three hours.
I put this into a 9 x 13 pan.
To serve, thaw just enough to cut.
She serves this two ways, first on a
lettuce leaf as a salad, or plain for a dessert.
I have also substituted grapes
and blueberries for the strawberries.



RAINBOW JELLO

4 small boxes (3oz) of Jello in colors of your choice
2 small envelopes of unflavored gelatin
1/2 cup boiling water
2 cups of milk
1 pint of sour cream
1 cup of sugar
1 teaspoon vanilla

You can either use a glass rectangular dish
(around the 9x13 size) or if you want
to be more creative, use a shaped cake pan.
Since I decorate cakes I have quite a few shapes
(flowers, hearts, character pans such as
Santa Claus or Easter bunnies). If you use
one of these aluminum pans, lightly spray with a
cooking spray first, or lightly rub with vegetable oil.
Make all the jello colors at once--mix according to manufacturer's directions, using 1 cup
boiling water, but only use 1/2 cup cold water.
Leave on counter at room temp till needed.
Dissolve the 2 envelopes of gelatin in boiling water,
stirring well to ensure it's completely dissolved.
Heat milk till warm (I do it for 90 sec. in the microwave),
add the unflavored gelatin mixture and vanilla.
Mix sugar and sour cream together, then add milk mixture. Mix well. Leave this on the counter at room temp as well. Pour one color of the Jello into the pan
and refrigerate until set. (Since this was probably still warm
it will take approximately 30-45 minutes to completely set). Pour one and a half cups of the milk mixture
(I call it the white stuff) on top, allowing that to set.
(About 20-30 minutes) Then add another color jello,
then another 1 1/2 cups of the white stuff--repeating
the different layers till everything is gone or you've
run out of room, which ever comes first!:)
It depends on the size of your pan how much it will fit.
Using all different colors creates a lovely rainbow effect. Serve from the glass dish (see-thru sides)
or turn out onto a serving plate if made in any other pan.
To do this -- fill a sink with hot water, then dip the pan
in for no more than 10 seconds (or it will melt!),
invert onto serving dish, remove the pan.
If the gelatin is still stuck, lay a hot towel
over the back of the pan to loosen it more.
Use patterned colors depending
on the occasion -- green and red jello for Christmas,
red and blue for Fourth of July, etc.



Nothing beats the homemade version, even if you can't get fresh clams.
New Englanders swear that the soup tastes better if allowed to sit at room temperature for a couple of hours before serving, or overnight in the refrigerator.

NEW ENGLAND CLAM CHOWDER

3 dozen hard shell clams, shucked,
with their juices reserved (about 3 cups)
or 2 cups canned chopped clams
2 medium-sized potatoes, peeled and cut
into 1/2 inch dice (about 2 cups)
2 oz salt pork or bacon, cut into 1/4 inch dice
1 cup finely chopped onions
2 cups milk
1/2 cup heavy cream
Salt and freshly ground black pepper to taste
4 tsp butter (optional)

If using fresh clams separate the soft part of the
clams (stomach) from the hard part surrounding it.
Finely chop the hard part and set aside, and slice
each soft part in two and reserve separately.
Strain the clam liquor through two layers of cheesecloth
and set aside. If using canned clams, drain the clams
in a fine sieve over a bowl and reserve the liquid.
In a large soup pot saute the salt pork over
low heat until crisp and they have rendered all their fat.
Remove and reserve. Add the onions to the fat
remaining in the pot and cook over moderate heat for
about 5 minutes, until they are translucent but not brown.
Stir in the reserved clam liquor, the finely chopped
fresh clams (do not add canned clams at this point),
the milk, and the potatoes. Cover and simmer 10 to 15 minutes,
until the potatoes are tender. Stir in the reserved
soft parts of the clams (or the canned clams),
the reserved salt pork or bacon, and the cream,
and simmer for an additional 3 minutes. Adjust the
seasoning with salt and pepper. Allow to rest off heat
for one to two hours, then reheat immediately before
serving. Ladle into warm bowls, and place a teaspoon
of butter on top of each serving (optional, but very traditional).
Serves 4.



Here is one of my favorite recipes (my version).

PASTA E FAGIOLI
BEANS & PASTA SOUP


1 whole onion (chopped)
1/2 head garlic (minced)
1/4 cup olive oil
1 lg carrot (minced)
2 lg celery (chopped)
2 or 3 pork bones w/marrow or 2-3 spare ribs
2 Cans of Cannelli Beans w/juice
4 cups water w/4 chicken bouillon or 1 lg can College Inn Chicken Broth
3/4 c white wine or 3/4 c beer
Salt & Pepper
Ditalini(1 lb pasta)
Parmesan Cheese

Put onion and garlic in a sauce pan with the oil
over medium heat until pale gold. Add the carrots,
celery and pork bones and saute for about 15 minutes
stirring occasionally (vegetables should be tender).
Add the broth and wine or beer and cook for about 25 minutes.
Scoop up about 1/2 cup of beans and mash them
and return to the soup. Add the salt and pepper.
Cook pasta according to directions, drain and keep in colander.
Add pasta to soup bowl and pour soup over it,
dust with your parmesan cheese. I keep the pasta
separate from the soup so it doesn't get mushy.
Great with a Crusty Italian Bread and Italian salad.

Very Quick Turkey Soup

This is a very warming soup,
which can be prepared in just 30 minutes..

6 1/2 cups nonfat chicken broth
1 cup diced onion
1 cup diced carrots
1 clove garlic, minced
2 cups chopped fresh or canned low-sodium
tomatoes
2 turkey cutlets, cubed
1 cup cooked brown rice
3 tbsp. chopped fresh parsley

1. Heat 1/4 cup broth in a large saucepan over medium heat. Add onion and carrots. Sauté until carrots begin to soften, about 5 minutes.

2. Add garlic and sauté for an additional minute.

3. Add remaining broth, tomatoes, turkey and rice.
Simmer for 20 minutes.
Sprinkle with parsley before serving.
Makes 6 servings.



Black Bean Soup

1 lb dried black beans
1 Tbs Salt
2 to 4 cups chicken broth (fresh or canned)
2 Tbs olive oil
1 cup finely chopped onion
2 tsp finely chopped garlic
8 oz finely chopped lean, cooked ham (abt 2 cups)
1 large, firm, ripe tomato, peeled, seeded, and finely chopped
(or 1/2 cup chopped drained canned tomatoes)
2 Tbs malt or balsamic vinegar
1/2 tsp ground cumin
Salt and freshly ground black pepper to taste

Rinse and pick over the beans until
they are clean and free of debris.
Put them in a large pot and add enough water
to cover by at least 2 inches .
Add the salt and bring to a boil over high heat.
Reduce heat and simmer partially covered for 2 to 3 hours,
or until the beans are tender.
Drain the beans in a large colander or sieve
set over a bowl to collect the cooking liquid.
Set the beans aside to cool.
Add enough chicken broth to the bean-cooking
liquid to make 6 cups.
When the beans have cooled, remove approximately
1/4 of the beans and set aside.
Combine the remaining beans, one cup at a time,
with one cup of the liquid at a time in an electric blender,
and blend at high speed until the beans are broken up,
but not completely smooth.
You may press the beans through a fine meshed sieve
if you do not have an electric blender.
In a large pot heat the olive oil until it shimmers
and add the onions and garlic.
Cook for 5 minutes, stirring frequently,
until they are soft and transparent but not brown.
Stir in the ham, tomatoes, vinegar, cumin,
and a few grindings of black pepper.
Bring this mixture to a boil and cook for 5 minutes.
Add the bean puree and the reserved whole beans and
simmer over low heat for 15 minutes, until heated through.
Taste and adjust the seasoning.
Serves 6 to 8.

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