Soups and Salads


Vegetable Beef Soup

Cheese Soup

Broccoli Soup

Onion Soup

Cucumber Salad

Chilled Rice Salad

Tomato Bread Salad

Gazpacho

Albondigas

Lemon-Lime
Congealed Salad

Three Bean Salad


Vegetable Beef Soup

1 to 1-1/2 pounds Beef Cubes
one onion, chopped
two bay leaves
salt and pepper
16 oz. frozen vegetable mix
(Note: If you live in the South, the best mix is McKenzie's Vegetable Gumbo.)
28 oz. can diced tomatoes, undrained
one potato, sliced thick

Fill a Dutch oven half full with water.
Add beef and onion, salt, pepper, and bay leaves.
Bring to a boil and begin to thicken.

Then add frozen vegetables and tomatoes.

Simmer about two hours.
With one hour left, add potatoes.

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Cheese Soup

1/2 cup onion, finely chopped
1/2 cup carrots, finely chopped
1/2 cup celery, finely chopped
1/4 cup butter
1 Tablespoon cornstarch
1/4 cup flour
1/8 teaspoon baking soda
4 cups milk
4 cups chicken broth
16 oz. Velveeta cheese
dash of Cayenne pepper

Melt butter in Dutch oven. Sauté vegetables until tender.
Add flour and cornstarch; stir until smooth. Cook one minute, stirring constantly.
Gradually add chicken broth and milk. Cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in baking soda and cheese.
Reduce heat to low; cook, stirring constantly, until cheese melts.
Add cayenne pepper.

Better if made a day in advance.

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Broccoli Soup

Chopped broccoli (may use two 10 oz. frozen packages or 1-1/4 pounds fresh florets)
2-2/3 cups milk
2 cans cream of mushroom soup
1/4 teaspoon tarragon
butter and pepper to taste
Cook broccoli and drain. Place all ingredients into a saucepan. Heat until bubbly.

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Onion Soup

2 Tablespoons butter
4 yellow onions, thinly sliced
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon thyme
4 cups beef broth
2 Tablespoons soy sauce
1/4 cup white wine
1/4 teaspoon white pepper
thin slices of Swiss cheese
croutons

Melt butter in Dutch oven. Add onions and salt. Sauté for ten minutes, stirring occasionally. Add mustard and thyme. Stir, cover, and turn heat to low. Cook 30 minutes.

Add broth, soy sauce, wine, and pepper. Simmer another 15-20 minutes.

Ladle into oven-safe soup bowls. Top with croutons, then Swiss cheese. Place under broiler briefly to melt cheese. Remove and serve.

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Cucumber Salad

3 medium cucumbers
1 scallion, chopped
1/2 cup plain yogurt
2 teaspoons rice-wine vinegar
2 teaspoons olive oil
1 tablespoon chopped fresh mint leaves
Peel cucumbers and cut in half lengthwise. Scoop out seeds. Slice thinly.
Toss all ingredients together in serving bowl. Add salt and pepper if desired. Chill at least 30 minutes before serving.

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Chilled Rice Salad

1 6.9 ounce package chicken-flavored rice mix with vermicelli
1 teaspoon vegetable oil
12 stuffed green olives, sliced
4 green onions, thinly sliced
1/2 green pepper, chopped
2 6-1/2 ounce jars artichoke hearts
1/3 cup mayonnaise
3/4 teaspoon curry powder

Prepare rice mix, using oil instead of butter. Allow to cool. Add olives, onions, and pepper. Toss to mix.
Cut artichokes in quarters; add to mix and toss. Reserve liquid marinade.
Combine mayonnaise, curry powder and artichoke marinade. Pour over rice. Toss to mix.
Cover and chill at least two hours.

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Tomato Bread Salad

2 Tablespoons red wine vinegar
1 Tablespoon minced garlic
1/4 cup olive oil
2 Tablespoons Dijon mustard
1/2 cup minced black olives
1/4 cup capers
1/4 cup chopped basil
1/4 cup chopped marjoram
2 Tablespoons balsamic vinegar

2 cups cubed crusty bread (French or sourdough)
1 pound tomatoes, cut into 1/2 inch wedges (Roma tomatoes are best)

Mix first nine ingredients in a large bowl, whisking oil until emulsified.

Toss tomatoes and bread cubes in a large mixing bowl, with salt and pepper to taste. Add olive oil mixture and toss well.

Chill for 4 to 6 hours before serving.

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Gazpacho

8 tomatoes, peeled and chopped
3 cloves garlic, peeled and chopped
2 large onions, finely chopped
4 cucumbers, seeded and finely chopped
2 bell peppers, seeded and finely chopped
2 jalapeños, seeded and finely chopped
Juice of 2 lemons
1 cup beef broth
1 Tablespoon olive oil
1/4 teaspoon Tabasco sauce
1/4 teaspoon salt
1/2 teaspoon black pepper
In a large bowl mix everything together. Cover and chill at least 2 hours, preferably overnight.

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Albondigas

Soup:
2 cans (14 oz.) chicken broth
2 cans (14 oz.) diced tomatoes
2 cans (6 oz.) tomato sauce
3 cups water
1/2 yellow onion, diced
2 carrots, peeled and diced
2 stalks celery, sliced
2 medium potatoes, diced

Albondigas (meatballs):
1-1/2 pounds ground beef
1/2 cup rice, uncooked
1/2 cup cilantro, chopped
1 tablespoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon Lawry's Seasoning
1/2 teaspoon garlic-herb seasoning
1 egg
2 Tablespoons ice water

In large pot combine broth, tomatoes, tomato sauce, and water. Add vegetables. Bring to a boil.

While waiting for soup to boil, combine in a large bowl ground beef, cilantro, rice, seasonings, egg, and ice water. Mix thoroughly. Form small meatballs. Add one by one with spoon to soup. Cook for 15 to 30 minutes.

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Lemon-Lime Congealed Salad

One 3 ounce package lime gelatin, sweetened
One 3 ounce package lemon gelatin, sweetened
1 cup mayonnaise
1 large can crushed pineapple, drained
juice from pineapple plus water to make 2 cups
1/2 cup chopped pecans
16 ounces small curd cottage cheese

Bring 2 cups liquid to a boil and dissolve gelatin. Add other ingredients. Remove from heat. Blend well until mayonnaise is dissolved.

Pour into mold and chill.

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Three Bean Salad

1 can wax beans
1 can green beans
1 can red kidney beans
1 red onion, sliced thin

Sauce:
2/3 cup vegetable oil
1/2 cup sugar
1/2 cup vinegar
1 teaspoon salt
1 teaspoon fresh ground pepper

Drain beans. Add red onion to beans and mix thoroughly.

Heat sauce over low heat until sugar is dissolved. Pour over beans.

Refrigerate at least 2 hours before serving.

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