SOUPS & SALADS
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7 LAYER SALAD
This salad is great for a party or picnic!
Ingredients:
1 head lettuce (shredded) ~ 1 small red onion (chopped)
2 or 3 carrots (shredded) ~ 1 pkg. shredded cheddar cheese
3 stalks celery (chopped) ~ Hellmanns mayonnaise
2 green peppers (chopped) ~ 1 tablespoon sugar
1 8-10 ounce package frozen peas (thaw & drain)
3 or 4 slices crispy cooked bacon (broken up)
Wash and dry lettuce before shredding. Put lettuce on the
bottom of a 9x13 pan. In this order add each of the
following: carrots, celery, green pepper, peas.
(Each in their own layer one on top of the other)
Spread a layer of the mayonnaise on top. Sprinkle sugar on
top of the mayonnaise. Then add the cheddar cheese.
Finally sprinkle the bacon on top of the cheese.
Cover with foil and refridgerate overnight.
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SNAP SALAD
Ingredients:
2 cucumbers halved and sliced thin
2 carrots, julienned ~ 1/4 cup diced onion
2 tablespoons raisins ~ 3/4 cup water
1/4 cup vinegar ~ 2 tablespoons sugar
1/2 teaspoon salt ~ 1/4 teaspoon pepper
1/4 teaspoon paprika
In a large bowl combine cucumbers, carrots, onion & raisins
Combine remaining ingredients in a seperate bowl and pour
over the cucumber mixture. Cover and refridgerate for at
least 6 hours. Serve with a slotted spoon. Serves 6.
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TORTELLINI SOUP
Ingredients:
1 medium onion (chopped) ~ 1 garlic clove (minced)
2-14 ounce cans low sodium chicken broth
8 ounces cheese tortellini
1-14 ounce can Italian stewed tomatoes
1 package frozen chopped spinach. (thawed & drained)
In a large saucepan saute onion, & garlic until tender.
Add broth and bring to a boil. Add the tortellini & reduce
heat. Simmer for 10 minutes or until tortellini is tender.
Stir in tomatoes & spinach. Heat through. Makes 7 servings.
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CABBAGE PATCH SOUP
Ingredients:
1/2 pound ground beef ~ 1 1/2 cups chopped onion
1/2 cup slced celery ~ 2 cups water
1-16 ounce can kidney beans (rinsed & drained)
1 can stewed tomatoes ~ 1 cup shredded cabbage
1 teaspoon chili powder ~ 1/2 teaspoon salt
Hot mashed potatoes (OPTIONAL)
In a saucepan brown ground beef. Drain. Add onion and
celery. Cook until tender. Add water, beans, tomatoes,
cabbage, chili powder & salt. Bring to a boil. Reduce heat,
cover & simmer for 20-30 minutes or until cabbage is tender
Optional: Top each bowl with a scoop of mashed potatoes.
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