Soups & Salads

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Broccoli Carrot Soup  by Allison R.

• 2 cans chicken broth OR 4 cups chicken stock
• 2 cups water, 3 tsp chicken bouillon granules
• ¼ tsp pepper, ¾ cup flour, 2 stocks of broccoli, chopped
• 3 carrots, grated, 1 onion, finely chopped
• 1 sq butter, softened OR ½ cup olive oil
• 1 can evaporated milk (can use whole or fat free)

Cook vegetables in broth and bouillon until tender.  Combine butter and flour.  Add to broth and stir constantly until thick. Add evaporated milk.

Southwest Tortellini Chowder  by Michelle T.

• 3 cans condensed chicken broth
• 1 1/2 cups mild chunky style salsa or picante
• 1/2 tsp grated orange peel
• 9 ounce pkg refrigerated cheese filled tortellini
• 1 pound frozen corn, broccoli, and red peppers
• 5 ounce can of evaporated milk & Dash salt
• 1/4 cup chopped fresh cilantro

In Dutch oven or large saucepan, combine broth, salsa and orange peel.  Bring to a boil.  Reduce heat to low; simmer 3 minutes. Stir in tortellini and vegetables; cook over medium heat for 6-8 minutes or until tortellini and vegetables are tender.  Stir in milk and salt; cook 1 to 2 minutes or just until thoroughly heats, stirring occasionally.  DO NOT BOIL.  Top each serving of chowder with cilantro.  Makes 8 servings

Taco Soup by Lisa M.

• 2 lbs hamburger
• Lots of onions and garlic
• 2 pckgs of taco seasoning
• 5-6 cups tomatoes
• 1 can corn niblets
• 1 can red kidney beans
• 1 can green chopped green chillies

Simmer all ingredients together for about a half an hour. 

Serve with corn chips, grated cheese and sour cream

Apple Spinach Salad (Carver's Restaraunt Style)  by Sarah H.

This recipe is super easy, it's healthy, and incredibly tasty; you'll love it!

• 1 bag of baby Spinach
• 2 apples (Pink Lady are my favorite) sliced or diced
• 1/2 - 3/4 cup of dried cranberries
• 1/4 - 1/2 cup of sliced almonds (almond bits work too)
• Brianna's Poppy Seed Dressing

In a salad bowl, add the spinach, sliced apples, cranberries, and almonds. Pour dressing over all ingredients, and toss. I have never measured the dressing, I just pour until it "looks good". If you add too much dressing, just throw in a few more leaves. (The top of the dressing has a large opening, so pour slowly).

Cabbage Oriental Salad by Sharon B.

1/2 cup sesame seeds
3/4 cup slivered almonds
1 package Top Raman
3/4 cup sunflower seeds
1 head of cabbage thinly sliced
1 bunch of green onions
1 small package petite peas
put dressing on salad 2 hours ahead.

Dressing:

1/2 cup oil
1/4 cup vinegar
1/4 cup sugar
flavor packet from Top Raman

Cafe Rio Salad...Just like it!

CHICKEN

• 5 lbs chicken breast, boneless, skinless
• 1 sm bottle zesty italian dressing
• 1 T chili powder
• 1 T cumin
• 3 cloves garlic, minced

Mix all ingred together in a large crock pot. Cook on high for 5-7

hours. Remove chicken and shred. Reserve a small amount of juice

and pour over shredded chicken. Keep warm.

PORK

• 3.5 lbs pork roast
• 1 bottle taco sauce (8 oz)
• 1 T cumin
• 1 C brown sugar
• 1 can Coke (not diet)

Cook pork in pot on low for 6 hours (cover roast 1/2 with water. I

cooked for a couple of hours on high and switched to low, that made

it shred easier; also, when you add the other ingredients, please take

out some of the water, leaving only about ½ in. in the bottom of the

pot). Add ingred. to pork 3 hours before it is done.

LIME RICE

in a saucepan, saute: 

• 2 T butter
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• In a large pot, bring to a boil the following:
• 6 2/3 cups water
• 8 t chicken buillion
• 1/2 bunch cilantro chopped
• 2 tsp cumin
• 2 sm cans diced green chilies
• 1 T lime juice
• 1/2 t pepper
• 3 cups of rice (maybe a half cup more, you'll have to play with it)
• Pico de Gallo
• 4 fresh tomatoes, chopped
• 1 white onion, chopped
• 1/4 bunch cilantro, chopped
• 2 cloves garlic, minced
• 1/2 t lime juice
• 1 t salt1/2 t pepper

TOMATILLO DRESSING

• 1 pkg Hidden Valley Buttermilk Ranch Dressing mix
• 1 C buttermilk
• 1 C Mayo
• 1 to 2 tomatillos
• 1/2 to 1 clove garlic, minced
• 1/2 to 1/3 bunch cilantro, chopped
• 1/2 t lime juice
• 1/2 to 1 small jalapeno, seeds removed!
• Serve in the following order:
• tortillas
• cheese
• shredded chicken or pork
• black or pinto beans
• lime rice
• red and green leaf lettuce, shredded
• sprinkle crunch corn strips on top
• fresh Parmesan cheese
• sides of:
• pico de gallo
• guacamole
• fresh cilantro

Chicken Bow Tie Pasta Salad  by Marlene L.

• 5 chicken breasts, cooked and cubed or shredded
• 12 oz. package bow tie pasta cooked (4 cups)
• 3 green onions, chopped
• 2 cups celery chopped
• 2 cups red or green grapes, cut in half
• 2 fuji apples diced
• 1 can sliced water chestnuts
• 1 small can pineapple tidbits
• 1/2 - 1 cup cashews

Dressing:

• 3/4 sup coleslaw dressing
• 1 cup mayonnaise
• 1 teaspoon ginger
• Salt and pepper to taste

Mix all ingredients for salad together.  Mix dressing and pour over salad.  Let stand in frig for 2 hours.  Stir in cashews. This makes a lot of salad, but it is yummy!

Fruit Salad (5 Minute) by Lynette V.

• 1 can of cherry pie filling
• stir in 1 small raspberry yogurt
• fold in 8 oz. of Cool Whip
• You can also add nuts & well drained pineapple 

Chill & Serve!

Greek Salad  (My Kids’ Favorite) by Amy W.

• 2 tomatoes, chopped
• 1 cucumber, chopped
• ½ purple onion, diced
• ¼ cup feta cheese, crumbled
• 1 can garbanzo beans, drained
• (Optional: olives)
• Greek Salad Dressing, to taste

Mix all together and enjoy!

WON TON SALAD  by Janet T.
This recipe is reportedly the recipe used in the cafeteria at the Oakland Temple!

2 cups cooked cubed chicken or turkey
1/2 package won ton skins, fried crisp
1 head of crisp lettuce, torn
5 green onions, sliced
4 Tablespoons toasted slivered almonds
2 Tablespoons sesame seeds

Dressing:

2 Tablespoons sugar
2 teaspoons Accent
1/4 cup vegetable oil
1 teaspoons salt
1/2 teaspoon pepper
3 Tablespoons rice vinegar

Break won ton into pieces, mix all salad ingredients together. Add dressing and  toss.

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