Soups and Salads:

Apple Raisin Salad

3 apples

2 c. raisins

1 bag miniature marshmallows

1 c. pecans

1 large container of cool whip

Directions:

Dice apples and mix all together and chill.

Broccoli and Cauliflower Salad:

Broccoli

Cauliflower

2 c. maynnaise

6 tsp. of vinegar

2 c. of Splenda or Reg. Sugar

1 lb. of bacon pieces

1 bag of mild shredded cheese

Directions:

Cut up vegetables and put in a large bowl and set aside. Mix together: maynnaise, Splenda (or sugar), and vinegar. Next, put cheese and bacon in bowl with vegetables. Pour the maynnaise, sugar, and vinegar mixture over vegetables, cheese, and bacon. Mix all well together and chill until ready to serve.

Broccoil Salad:

1 bag of Broccoli Spears

½ c Onion, chopped

10 to 12 slices of Bacon, fried and crumbled

1 c Mayonnaise

½ c Sugar

2 Tbsp Wine Vinegar

Directions:

Mix together broccoli, onion and bacon. Then add the mayonnaise, sugar, and the vinegar. Mix well and then chill overnight or at least 2 hours.

Chicken and Rice Soup:

2 chicken breast cooked and shredded (save broth)

3 bags of boil in the bag rice (boil as directed on box)

1 pkg. of baby carrots sliced

½ onion chopped

1 can cream of chicken soup

1 cup of milk

Pepper and salt

Directions:

Start chicken broth boiling add all the ingredients and cook until carrots are tender.

Chicken Noodle Soup:

2 chicken breast cooked and shredded (save broth)

1 pkg. baby carrots sliced

2 stalks of celery sliced

½ onion chopped

1 (12oz) bag of egg noodles

Salt and pepper

Directions:

Start broth boiling add all ingredients boil until carrots and egg noodles are tender.

Chinese Chicken Salad:

½ cabbage, shredded

1 chicken breast, cooked, then cut in small pieces

3 chopped green onions

2 T. sesame seeds

1 pkg. slivered almonds

2 packs chicken ramen noodles (with seasoning packets)

Directions:

Break up Ramen Noodles. Add seasoning packets and remaining ingredients. Mix well.

Dressing:

¼ c. oil

2 T. sugar

1/6 c. vinegar

Directions:

Mix well and stir in salad.

Church Of God Chicken Soup:

1 chicken (whole, cut up or just breast)

6-8 chicken bouillon

6-8 cups of water

2 large cream of chicken soup

1 large bag of egg noodles

1 (8oz) sour cream

Salt and pepper to taste

Can add parsley in the end if wanted

Directions:

Boil water and bouillon until dissolved. Add chicken. Cook until done. Take chicken out of broth. Separate it. Cook noodles in broth until done. In a bowl mix soups with sour cream. Add to noodles. Add chicken back. Salt, pepper to taste. If it becomes too thick add more broth.

Cole Slaw:

1 head cabbage

1 tbsp. green pepper

1 small onion

½ c. bacon bits

½ c. chopped green pepper

Salad Dressing

Directions:

Shred cabbage, onions and green pepper. Add salad dressing and mix, stir and refrigerate.

Cole Slaw:

1 head of Lettuce

1 small or med. Onion (your choice: diced, cut, or shredded)

1 Small to med. Sized Cabbage head

4-6 Carrots

½ mayonnaise

Tsp. sugar

Directions:

Shred up: lettuce, onion- (diced, cut, or shredded), cabbage, and carrots. Add mayonnaise and sugar. Mix all together. Chill until ready to serve.

Company Potato Salad:

3 c. diced potatoes (cooked)

1 tsp. salt

½ c. sweet pickles (chopped)

½ c. red and green sweet peppers (chopped)

3 green onions (cut small)

5 hard boiled eggs (chopped)

½ tsp. mustard

½ tsp. parsley flakes

1 c. miracle whip (maybe more)

Directions:

Mix all ingredients well. Garnish with rings of onion and radish slices.

Cornbread/Pinto Salad:

1 small pan of cornbread

1 tomato

1 cucumber or pepper, diced

1 onion, diced

1 can pintos, drained

1 (16 oz.) Ranch dressing

1 c. Mozzarella cheese

1 c. cheddar cheese

Bacon bits

Directions:

Crumble cornbread in pan. Layer with vegetables, beans, and dressing. Top with cheese and bacon bits.

Corn Salad:

2 - 15oz. cans of whole kernel corn, drained

2 cups grated cheddar cheese

1 cup mayonnaise

1 cup green bell peppers chopped finely

1/2 cup red onions chopped finely

1- 10.5oz. bag chili- cheese corn chips

Directions:

Mix first five ingredients and chill. Stir in corn chips just before serving.

Cranberry Salad:

1/2 c. sugar

1 c. water

1-1/2 pkgs. cherry or raspberry jello (or can use 1 big box)

1 lb. can whole cranberry sauce

1 c. crushed pineapple

3/4 c. orange juice

1/2 c. chopped pecans

1/4 tsp. salt

Directions:

Boil water. Add sugar. Pour over jello. Stir until dissolved. Add cranberries and remaining

ingredients. Pour in shallow dish. Refrigerate overnight. Enjoy!

Cucumber Cantelope Salad:

1 cucumber (cut in half lengthwise, seeded and thinly sliced)

¼ cantaloupe, cut into thin slices

½ tsp. chili oil

1 tsp. rice vinegar

1 tbsp. sugar

1 tbsp. sesame seeds

Salt to taste

Directions:

Mix all ingredients in a large bowl. Toss to coat. Chill until ready to serve.

Cucumber and Onion Salad:

3 cucumbers

1 large onion

1 bottle Ranch Style Dressing

Directions:

Thinly slice cucumbers and onion. Pour Ranch dressing on top and mix well. Refrigerate.

Egg Salad:

10 hard boiled Eggs, finely chopped

½ c Celery, finely chopped

Dash of Pepper

½ c Sweet Pickle Relish, drained

½ c Salad Dressing

¾ tsp Salt

Directions:

Combine all ingredients and mix well. Chill.

Fluffy Orange Salad:

16 ounce sm. curd cottage cheese

16 ounce can mandarin oranges, well drained

16 ounce can pineapple tidbits, well drained

3 ounce package orange Jello

12 ounce Cool Whip

Directions:

In a large bowl, mix together cottage cheese and orange Jello powder. Add oranges and pineapple bits; mix well. Fold in Cool Whip. Refrigerate. Stir before serving.

German Potato Salad:

4 med. Potatoes, cooked and peeled warm

4 slices Bacon

6 Green Onions, sliced or 1 small Onion, chopped

2 Tbsp Sugar

1 Tbsp Flour

1 tsp Salt

1 tsp or 1 cube Beef Bouillon

¼ tsp Celery Seed

¼ tsp Allspice

Dash Pepper

½ c Water

¼ c Vinegar

Directions:

Fry bacon until crisp; drain on paper towel and crumble. Reserve 3 Tbsp drippings. Cook onion in reserved bacon drippings until tender. Add sugar, flour, salt, bouillon, celery seed, allspice and pepper; stir until smooth. Stir in water and vinegar; heat until bubbly. Slice warm potatoes and add to sauce mixture with crumbled bacon. Stir gently; heat through. 4 to 5 servings.

Grape Salad:

Grapes (sliced)

1 (8 oz.) Cream cheese

1 (8 oz.) Sour cream

½ c. Sugar

1 tsp. vanilla

1 tub Cool Whip

Brown sugar

Pecans

Directions:

Slice grapes in half and set aside. Next: Mix together cream cheese, sour cream, sugar, and vanilla in a bowl. Then fold in the cool whip. Blend well. In a long plastic container, place some of the cream cheese mixture in the bottom and add some grapes on top, then sprinkle some brown sugar on top of the grapes and then some pecans. Then add some more cream cheese mixture, more grapes, more brown sugar and pecans and repeat all steps of the layers and end with brown sugar and pecans on the very top. Great tasting salad for any occasion! Enjoy!

Grape Salad:

8 c Seedless grapes - Whole or halved

8 oz Cream Cheese, softened

1 c Sour Cream

½ c Sugar

1 tsp Vanilla

1 c Pecans - finely chopped

½ c Brown Sugar

Directions:

In a mixing bowl, mix cream cheese, sour cream, sugar, and vanilla; add grapes, mix together. Place in a container. In another bowl, mix together pecans and brown sugar. Place on top of grape mixture.

Ground Beef Vegetable Soup:

1 lb Ground Beef

2 tsp Salt

1/8 tsp Pepper

2 med. Carrots, chopped

1 med. Potato, cubed

1 med. Onion, sliced

1 Stalk Celery, chopped

1 Bay Leaf

3c Water

1 Tbsp Worcestershire Sauce

16 oz can Tomatoes, undrained

Directions:

In deep skillet, brown ground beef; drain excess fat. Stir in remaining ingredients. Simmer covered, 20 to 25 minutes or until vegetables are tender, stirring occasionally. 5 to 6 servings.

Ham and Bean Soup:

1 lb. dried great northern beans ( Rinse, 8 cups water, Cover and soak 8 hours. Rinse.)

Ham stock; bring to boil with ham bone.

1-2 c. ham

Directions:

Water enough to make 12 cups, add beans, ground sage and black pepper. Simmer 2 hours. Note: You can add vegetables!

Heidelburg Soup:

2 c. potatoes, diced

2 chicken bouillon cubes

4 c. water

½ c. onion, diced

1 (16 oz.) frozen mixed vegetables (can substitute broccoli)

2 cans cream of celery

½ lb. (8 oz.) Velveeta cheese, cubed

Parsley, salt, pepper (to taste)

Directions:

Combine potatoes, onion, frozen vegetables, bouillon cubes, and water. Cook until tender. Add cream soups, Velveeta cheese, parsley, salt, and pepper. Heat until cheese melts. DO NOT BOIL.

Italian Vegetable Beef Soup:

2 lbs lean ground beef browned with: (a medium chopped onion and drained.)

2 cans mixed vegetables (do not drain)

1 can of cream style corn

2 jars of spaghetti sauce

Directions:

Brown ground beef with a medium onion and drain. Then put browned ground beef with the rest of ingredients in a crock pot on low and let it slow cook all day. Season to taste. Note: This is especially good with corn meal muffins. If you are in a hurry, you can use the Jiffy boxed mix.

Linguini Salad:

1 pkg. Linguini spaghetti

1 bottle black olives

1 bottle zesty Italian dressing

3-4 slices ham

6 green onions

3 slices American cheese

½ green bell pepper

2 slices Swiss cheese

2 fresh tomatoes

1 fresh cucumber

Several slices pepperoni

1 can mushrooms

3-4 T. salad supreme

Directions:

Boil linguini in salted water. Drain and cool. Dice onion, pepper, tomatoes and cucumber. Cut cheese and ham into small pieces. Chop pepperoni slices into small pieces. Toss linguini, salad supreme, vegetables, mushrooms, olives, ham, cheeses and pepperoni gently until well mixed. Pour Italian dressing over salad mixtures and close bowl. Let marinate several hours.

Pasta Salad:

1 med. Pkg. Spiral Noodles (Cooked)

1 small carton Salad Tomatoes

1 bottle Zesty Italian Dressing

1 head Cauliflower

1 head Broccoli

1 tbsp. Parmesan Cheese

Directions:

In large salad bowl add together: tomatoes, noodles, cut up cauliflower, and broccoli. Toss with Zesty Italian Dressing & Parmesan Cheese. Refrigerate.

Macaroni Salad:

2 c. macaroni

1 c. bell peppers, diced

1 tbsp. onion, diced

1 tomato, diced

½ cucumber, diced

Salt to taste

½ c. mayonnaise or salad dressing

Directions:

Cook macaroni and drain. Add rest of ingredients to cooked macaroni, stir well.

Refrigerate overnight to marinate flavor.

Submitted By: Janet M., KY.

Orange Fluff Salad:

Ingredients:

16 ounce container small curd cottage cheese

1 box (small) Orange Jell-O

15 ounce can of mandarin oranges, well drained

8 ounce tub Cool Whip, regular or sugar free

1/3 bag (10 ounce bag) mini marshmallows

½ cup chopped pecans, opt.

Directions:

Combine container of cottage cheese with the orange Jell-O. Stir until well mixed. Add in the well-drained can of mandarin oranges and the tub of Cool Whip. Stir. Stir in the marshmallows and pecans. Store in the refrigerator and allow to get cool.

Potato Salad:

4c Potatoes, cooked and cubed

2 hard boiled Eggs, chopped

½ c Onions, chopped

1 c Salad Dressing

1 tsp Prepared Mustard

½ tsp Celery Seed

½ c Celery, chopped

½ c Sweet Pickle relish

½ tsp Salt

1/8 tsp Pepper

Directions:

Combine salad dressing, mustard, celery seed, salt and pepper. Mix well. Add potatoes, eggs, onion, celery and pickles. Mix lightly. Chill. Makes 6 servings.

Pink Salad:

Ingredients:

24 oz tube of cottage cheese

8 oz bowl of cool whip

20 oz can of crushed pineapples (Drained)

15 oz can of fruit cocktail (Drained)

6 oz of strawberry Jell-O (powder only)

Directions:

Mix the cottage cheese, cool whip, strawberry gelatin (powder only), drained crushed pineapples, and drained fruit cocktail in a bowl. Cover and refrigerate! Makes a hefty portion.

Potato Soup:

6 lg. potatoes

1 pkg. baby carrots

1/2 onion

1 lb. bacon

2 sticks margarine

1 cup milk

Salt and pepper

Basil

Cheese

Directions:

Peel and slice potatoes into cubes.... slice carrots.. and onion... cook bacon... mix all of the ingredients together and boil until potatoes and carrots are tender.

Snow Day Pizza Soup:

1 lb. hamburger Meat

½ pkg. pepperoni (or as much as you like)

1 lb ham (lunch meat) any flavor - chopped

1 cup bacon bits

1 onion (cut in half or chopped)

1 tsp. Red crushed Pepper

1 tsp. Italian Seasoning

1 tsp. Garlic powder

1 tbsp. Powdered Parmesan cheese

½ tsp. Chile Habanero hot sauce (opt.)

2 jars Pizza Sauce

1 c. water (or more for desired consistency)

Salt to taste

Black pepper to taste

Vegetable can be used if desired

Directions:

Crumble hamburger meat and brown in skillet on medium heat. When hamburger is done, drain meat on paper towel. Fry Pepperoni in skillet on medium low heat to cook out most of the grease. Fry them for about 8-10 minutes or until a little crisp, and then drain pepperoni on paper towel. In a medium to large saucepan add the drained hamburger meat, drained pepperoni, chopped ham, onion, all seasonings, pizza sauce, water, and your desired vegetables, and cook together on medium heat for about 30 minutes and then simmer on low for 10 additional minutes. Add water to desired consistency. Soup may be thick or thin. (Note: You can add half of onion for easier removal once it has cooked and simmered in soup and left its flavor, or chop the onion finely if you prefer to leave it in the soup to eat.) Serve with Texas Toast, or any kind of bread or crackers. Would be great on chips too. Top with shredded cheese.

Spaghetti Chilli Soup:

15oz can Chili

3.5 oz Spaghetti

2 (10oz) cans Tomato Soup

1 Med. Onion, chopped

1 tsp Salt

1 tsp Chili Powder

Directions:

Cook spaghetti and onions until done in 1-½ qt of water. Don’t drain. Add tomato soup and chill; stir in the salt and chili powder. Cover and let simmer, stirring occasionally, for 10 to 15 minutes over medium heat.

Spicy Chile Coleslaw w/Pecans:

For Slaw:

1 head Savory Cabbage, shredded

4 Carrots, shredded

2 Granny Smith Apples, cored, not peeled and thinly sliced

1 med. Red Onion, thinly sliced

1 c Pecans, toasted and chopped

Directions:

Throw the cabbage, carrots, apples, onion, and pecans into a large bowl. Mix that well and set aside.

For Dressing:

1 Tbsp Dijon Mustard

1 tsp Sugar

¾ c Mayonnaise

3 Tbsp Lemon Juice

Salt to taste

Pepper to taste

Directions:

In a small bowl, stir together the mustard, sugar, mayonnaise and lemon juice until blended. Season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat.

Strawberry Salad:

1- bag or head of romaine lettuce

1- cup pecan halves or sliced almonds

1 pt. fresh strawberries (sliced)

For Dressing:

3/4 c. sugar

1/3 c. Vinegar

1 c oil

1 t. salt

1 t. dried mustard

1/8 t. poppy seed

Directions:

Mix dressing a head of time to let flavors mix.

Taco Salad:

1 lb Ground Beef

1 med. Onion, chopped

1¼ oz Taco Seasoning Mix

½ c Hot Water

1 Head of Lettuce Bag of Fritos Chips

¾ c Shredded Cheddar Cheese Chili Sauce

Directions:

Brown ground beef and onion. Stir in taco mix and water. Simmer 10 minutes. Line plates with lettuce and spoon some beef mixture in the middle. Sprinkle beef with cheese. Garnish with tomatoes. Spread chili sauce over salad if desired. Use chops for a side dish.

Tomato and Watermelon Salad:

5 cups watermelon, cubed and seeded

2 pints grape tomatoes, cut in half

3 tsp. sugar

½ tsp. salt

1 small red onion, thinly sliced

½ cup red wine vinegar

¼ cup olive oil

Directions:

Combine watermelon and tomatoes in a large bowl; sprinkle with sugar and salt. Toss to coat. Let stand 15 minutes. Add onion, vinegar and oil, stirring to mix well. Cover and chill. Can be served with lettuce leaves.

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