Share A Recipe: Soups and Vegetables

Welcome to
ORTRACKM's
Share A Recipe
Soups and Vegetables:

This Web page is for sharing recipes of Soups, Vegetable Dishes and Appetizers

Appetizers

Hot Artichoke Dip

submitted by Bobbie Russell

1 can of Cream of Chicken Soup		1 small can of green chilies
1 cup grated parmesan cheese		8 ounce package of cream cheese
16 ounces of artichoke hearts

Mix soup, green chilies, parmesan cheese, cream cheese and artichoke hearts.
Put in a greased baking dish, put in 350 degree oven for 15 to 20 minutes or until bubbling
Non-stick cooking spray is used to grease the baking dish
Serve with vegetable tray or chips

Back to Top of Page

Soups

Pasta e Fagioli

(Pasta and Bean Soup)
Submitted by Deb Rose

1 pound of lean Hamburger	3 stalks of celery
1 small onion , diced (1 cup)	5 carrots, shredded (2 cups)
2 cloves garlic	2 15-ounce cans of diced tomatoes
1 15 ounce can red kidney beans	1 15 ounce can northern beans
1 15 ounce can tomato sauce	1 big can of V-8 juice
1 tablespoon white vinegar	1 1/2 teaspoon of salt
1 teaspoon oregano	1 teaspoon of basil

1/2 teaspoon of pepper

1/2 teaspoon thyme

1/2 pound Ditali pasta or any medium size pasta

1. Brown meat in large sauce pan over medium heat ( I use 1/2 pound of Italian sausage with it. You can also substitute diced beef for the hamburger as well). Drain of the grease.
2. Add onion, carrot, celery and garlic. Sauté for 10 minutes.
3. add remaining ingredients, except pasta, and simmer for one hour.
4. About 40 minutes into simmer time, add the pasta. Simmer until the pasta is cooked.

Cauliflower Soup

1 medium head cauliflower, broken into small pieces	2 tablespoons flour
2/3 cup finely chopped onions	2 cups light cream (half and half)
salt to taste	1/2 teaspoon Worcestershire sauce
Grated cheddar cheese	Fresh cut chives, for garnish

1. Cook cauliflower in boiling salted water, cook until just tender, drain and save the liquid. In a large pot, melt butter over low heat. Add onions and saute` until soft and transparent.

2. Stir in flour, cook for a minute or two, then blend chicken broth. cook over medium-high heat, stirring constantly, until the mixture come to a boil. Add 1 cup of the reserved liquid, the light cream, salt , and Worcestershire sauce, then add cauliflower pieces.

3. Just before serving, heat soup to boiling; remove from heat and stir in grated Cheddar cheese. Ladle into bowls sprinkling more cheese and chives on top for garnish.

Back to Top of Page

Mary's Never Fail Dumplings

Submitted by Bobbie Russell

1 1/2 cup flour	1 teaspoon salt
3 tablespoons oil	5 tablespoons water
1 egg beat until broken up well

1. Cook a whole chicken in 2 bouillon cubes, cool and de-bone the Chicken

2. Beat egg, oil, salt together mix in flour, add water until mixed well.

3. Let rest 15 minutes roll out dough very thin, cut into thin strips.

4. Drop into the boiling broth, then add the de-boned chicken back in to pan, cook about 15 minutes

Broccoli-Cheese Soup

1 package frozen broccoli, thawed	1/2 teaspoon sugar
1 can beef broth	1/2 teaspoon salt
1/3 chopped onion	2 tablespoons flour
1/2 teaspoon chopped garlic	white pepper
1 bay leaf	2 cups milk
1 teaspoon basil leaves, crushed	1 cup shredded, Monterey Jack cheese

1. In a saucepan, combined broccoli, broth, onion, garlic, basil, sugar and bay leaf. Bring to a boil. Reduce heat; cover and simmer until broccoli is tender, about 5 minutes.

2. Remove bay leaf; add flour to broccoli and liquid whirl in blender until smooth. Return to saucepan; whisk in milk. Heat slowly until soup starts to simmer. Do not boil. Stir in pepper and shredded cheese. Serve when cheese is melted.

Turkey Gumbo

A good recipe for the dark meat of the wild turkey

1 stick of Butter or Margarine	2 cups chopped celery
1 onion, chopped	2 cloves garlic, minced
1 8 ounce tomato paste	1 16 oz can peeled tomatoes
2 cups water 2 packages diced frozen okra. Cooked rice	a leg and thigh of a turkey (about 2 cups cooked meat)

1. Cook the turkey leg and thigh with 2 bouillon cubes, about 1 hour until tender and comes off the bone easily.

2. Melt the margarine in a large skillet. Add the celery, onion, and garlic to the skillet.

3.Cook over medium heat until the onion is transparent. Add the tomato paste, tomatoes, water, okra and turkey.

4. Cook over low heat 10 minutes or until soup is hot. Spoon over the rice in soup bowls.

5. If you like your soup spicy you can add cayenne pepper and jalapenos. Also calls for File powder but I don't use it.

Italian Wedding Soup

A good recipe for light meal with Bread Bowls

1 pound extra-lean ground beef	2 eggs, beaten
1/4 cup dried bread crumbs	2 tablespoons grated Parmesan cheese
1 teaspoon dried basil	3 tablespoons minced onion
2 1/2 quarts chicken broth 2 cups spinach - packed, rinsed and thinly sliced	1 cup orzo pasta or a seashell pasta 3/4 cup diced carrots

Directions:

1. In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.

2. In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente. Serve hot with Parmesan cheese sprinkled on top.

Back to Top of Page

Vegetable Dishes

Salad Dressing:

Submitted by Bobbie Russell

8 ounce bottle of vinegar and oil	1 clove garlic---peel and half
1/2 teaspoon dried basil	1/2 teaspoon dried oregano
1 tablespoon sugar

1. Put ingredients into container and wisk until well mixed, refrigerate for 24 hours before you use it, as all the flavors need time to blend

Pineapple Walnut Salad

Submitted by Bobbie Russell

1 8 ounce cream cheese	2 tablespoons margarine
1 can sweeten condensed milk	1 teaspoon vanilla
1 can crushed pineapple (drained)	1 cup coconut
1 cup black walnuts	1 container frozen whipped topping

1. Combine soften cream cheese, margarine, milk, and vanilla until well blended. Stir in pineapple, coconut and walnuts, fold in whipped topping.

2. Refrigerate at least 1 hour before serving, it is best if left overnight for the flavors to blend.

Ambrosia Salad

Submitted by Bob Buckner

1 (20 oz.) can chunk pineapple	1 (11 oz.) can Mandarin orange segments
1 1/2 cups seedless grapes	1 cup miniature marshmallows
1 cup flaked coconut	1/2 cup walnuts
3/4 cup dairy sour cream	1 teaspoon sugar

1. Drain pineapple and oranges. Combine fruit, marshmallows coconut and walnuts.

2. Mix sour cream and sugar. Stir into fruit mixture. Chill before serving

Back to Top of Page

Email your Recipes in we need to build the pages
Thank you

We welcome your comments...please
Email us at office13@ortrackm.missouri.org

Or call the Help Desk at 417-778-7523
Open Monday through Friday 8AM to 5PM

This page has been accessed 2020 times!

The Share A Recipe area was inspired by Bobbie Russell, Deb Rose, and Patty Rich.