For those recipes that can be found online, I will provide a link instead of writing out each recipe.
Egyptian Edamame Stew
Contributed by Tawni Ianuzi
Spicy Cajun Dip
Contributed by Terijo Jones
Broccoli Salad
Contributed by Kathy Siglin
6 cups small broccoli florets, chopped
1/2 cup celery, chopped
1/2 cup raisins
10 slices bacon, cooked and crumbled ( tastes great without bacon too)
3 green onions, sliced
4 oz sliced almonds
2/3 cup olive oil reduced fat mayonnaise
1/4 cup honey
1 tablespoon fresh lemon juice
Directions:
Combine broccoli, celery, raisins, bacon, onions, and almonds in a large bowl. In a small bowl combine mayo, honey, and lemon juice. Pour over broccoli mixture and toss gently to coat. Chill until needed.
Minestrone Soup
From: The Taste of Home Cookbook
This recipe may look long, but it is well worth the effort!
2 cups coarsely chopped onions
1 cup sliced celery
1/4 cup minced parsley
2 garlic cloves, minced
1/4 cup vegetable oil (I use 2 Tbs. olive oil)
5 cups beef (or chicken) broth
2 cups chopped tomatoes or 1 can (14-1/2 ounces) diced tomatoes, drained (I don't drain mine)
1 can (15 ounces) tomato sauce
2 cups coarsely chopped cabbage
1 cup sliced fresh carrots
2 teaspoons dried basil or Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1- 1/2 lbs. ground beef (turkey or chicken work well too, and I cut the amount to 1 lb.)
1- 1/2 cups sliced zucchini
1 cup cut fresh green beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup uncooked ditalini or elbow pasta
1 cup grated Parmesan cheese (tastes great without cheese too)
Directions:
In an 8-qt. soup kettle, saute the onions, celery, parsley and garlic in oil until tender. Stir in the broth, tomatoes, tomato sauce, cabbage, carrots, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. Stir into soup along with the zucchini, beans and pasta. Cover and simmer for 15 to 20 minutes or until the vegetables and pasta are tender. Top each serving with Parmesan cheese if desired.
Makes 20 servings (5 quarts)
Egyptian Edamame Stew
Contributed by Tawni Ianuzi
Spicy Cajun Dip
Contributed by Terijo Jones
Broccoli Salad
Contributed by Kathy Siglin
6 cups small broccoli florets, chopped
1/2 cup celery, chopped
1/2 cup raisins
10 slices bacon, cooked and crumbled ( tastes great without bacon too)
3 green onions, sliced
4 oz sliced almonds
2/3 cup olive oil reduced fat mayonnaise
1/4 cup honey
1 tablespoon fresh lemon juice
Directions:
Combine broccoli, celery, raisins, bacon, onions, and almonds in a large bowl. In a small bowl combine mayo, honey, and lemon juice. Pour over broccoli mixture and toss gently to coat. Chill until needed.
Minestrone Soup
From: The Taste of Home Cookbook
This recipe may look long, but it is well worth the effort!
2 cups coarsely chopped onions
1 cup sliced celery
1/4 cup minced parsley
2 garlic cloves, minced
1/4 cup vegetable oil (I use 2 Tbs. olive oil)
5 cups beef (or chicken) broth
2 cups chopped tomatoes or 1 can (14-1/2 ounces) diced tomatoes, drained (I don't drain mine)
1 can (15 ounces) tomato sauce
2 cups coarsely chopped cabbage
1 cup sliced fresh carrots
2 teaspoons dried basil or Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1- 1/2 lbs. ground beef (turkey or chicken work well too, and I cut the amount to 1 lb.)
1- 1/2 cups sliced zucchini
1 cup cut fresh green beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup uncooked ditalini or elbow pasta
1 cup grated Parmesan cheese (tastes great without cheese too)
Directions:
In an 8-qt. soup kettle, saute the onions, celery, parsley and garlic in oil until tender. Stir in the broth, tomatoes, tomato sauce, cabbage, carrots, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. Stir into soup along with the zucchini, beans and pasta. Cover and simmer for 15 to 20 minutes or until the vegetables and pasta are tender. Top each serving with Parmesan cheese if desired.
Makes 20 servings (5 quarts)
Looking forward to the next meeting! Thanks for starting this blog so we can share the recipes and remember the fun we had sampling each others creations!
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