CHRISTMAS SOUP and SALAD RECIPES
What a wonderful way to start the main meal!
1/2 teaspoon baking soda 1 quart milk, scalded 1/4 cup butter or margarine |
1/4 teaspoon pepper 1/2 cup finely crushed cracker crumbs (optional) |
Place tomatoes in a small Dutch oven; cook, uncovered, over medium heat until tender. Add soda, stirring well. Strain tomato mixture through a fine-meshed sieve, mashing pulp with back of a spoon; discard the pulp. Return strained tomato mixture to Dutch oven; add milk, butter, salt, pepper, and cracker crumbs, if desired. Cook over Medium heat, stirring occasionally, until thoroughly heated. Ladle into individual serving bowls. Serve warm. Yield: about 2 quarts.
From: The Southern Heritage Cookbook
CROCK POT POTATO SOUP
5-6 potatoes, peeled and diced
(Mix white & new red potatoes if desired)
1 onion, chopped
1 lg. carrot, peeled & sliced
1 Tbsp. celery flakes
4 chicken bouillon cubes
1 Tbsp. parsley flakes
5 c. water
1 tsp. salt
Pepper to taste
1/4-1/3 c. butter
1 (13 oz.) can evaporated milkPut all ingredients except evaporated milk in crock pot. Cook on HIGH for about 8 hours or until potatoes are tender. Check every couple of hours. During last hour turn down to LOW add milk. Leave on LOW or turn OFF until ready to serve. Use skim milk evaporated milk and Mazola oil for low fat diet.
You will need
Canteloupe (diced)
Kiwi fruit (peeled and sliced)
Dessert apples (diced with skin on)
Crushed, toasted hazelnuts (unblanched)
Red leaf lettuce (thoroughly washed)
Strawberries (washed and quartered)
Seedless grapes (halved, red or white)
Raspberry vinaigrette (receipe below)
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Arrange 1 or 2 leaves of lettuce on chilled plate, mix prepared fruits and place on lettuce,
sprinkle with toasted nuts, lightly coat with dressing immediately before serving.
RASPBERRY VINAIGRETTE
1/2 cup olive oil
1 tablespoon sour cream
Salt and pepper to taste
1/2 cup raspberry vinegar
1/2 tablespoon seedless raspberry preserves
Combine all ingredients in blender. Serve chilled.
from Early American Life, 1986
3 cups shredded green cabbage
3 cups shredded red cabbage
1 large sweet pepper, shredded
Salt and pepper to taste
3 tablespoons sweet pickle relish
1/2 cup mayonnaise
Shred cabbage into large bowl. Add green pepper, salt, pepper, relish and mayonnaise.
Toss with a fork. Yield: 6 to 8 servings.
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Coarsely chop the fresh cranberries. Add the can of crushed pineapple including the juice in a glass or ceramic bowl. Add sugar and mix. Cover with plastic wrap and refrigerate for one day. Drain the mixture thoroughly in a colander. Add the coarsely chopped pecans and marshmallows. Chill a bowl and mixer beaters in the freezer for an hour or more. Then use these to whip the cream. Whip the cream until it holds stiff peaks. Gently fold into the cranberry mixture. Refrigerate at least 2 hours before serving. Serve in a clear glass bowl. Serves 6-8. |
