A friend originally made this for us and it is great. We use a rotisserie chicken from the grocery store, clean the meat off to chop for the soup and then boil the rest of the carcass to make some of the chicken broth that is required.
We got this recipe from the back of a children's book we took out of the library and adapted it a little. Alleia ate it quite well after all the excitement of making it.
I think Bev introduced us to this recipe. It is a favorite to use for picnics and potlucks.
In 9x13 pan, layer the following:
- 1 head lettuce (broken up)
- 1/2 green pepper (slivered)
- 1/2 cup chopped celery
- 1/2 cup red onion (thinly sliced)
- 10 oz. frozen peas (cooked and cooled)
- 1 cup Weight Watchers Mayonnaise
- 2 Tbsp. sugar
- 1 cup grated cheddar cheese
- 1/2 cup bacon bits (or 6-7 slices crisp bacon)
Refrigerate for 12-24 hours.
This salad is quite popular around here. I like the taste a lot, but don't know how you can reduce the amount of Miracle Whip. (It tastes great, but seems like a lot of dressing.)
This salad recipe was from a family Donna Wynia and I visited quite often while on SWIM in Arizona in summer 1966. The Bergsmas would take us on a picnic, this salad was usually part of the meal.
This salad can be prepared in many ways. Perhaps Bev is including her recipe that she shared with us when we visited John and Gena in 1985. I used memories of that and the recipe Nellie Ann shared with at our Christmas 1992 to mix up a version we enjoyed for dinner at Lyle’s apartment, 2809 Lincoln Way Apt 309 in Sioux City, on the day of his graduation from Morningside College. We also made a similar salad for Sunday dinner at Lisa and Lana’s apartment after helping them move to 421 Bowery Street #2 in Iowa City. On that occasion I enjoyed an early morning walk about 12 blocks each way to get sunflower seeds and dressing.
We layered the soup ingredients into pint jars and put a round of fabric and a little fiber fill on the flat lid before screwing on the ring. It was a nice gift for the girls in our girl’s club to give their moms. The soup is pretty good too!
Our usual Sunday lunch during fall, winter and spring consists of soup and a make-your-own-sandwich table. This is a common soup served, I guess partly because we have our chickens to feed us after we've fed them for a year. Our younger kids like the dry chicken noodle soup prepared just with water too, but they know I try to serve lots of vegetables so they like this version as well. Our garden often supplies the vegetables needed.
We use the same basic recipe for cauliflower, broccoli, pumpkin, asparagus, or mushroom soups. Use the desired vegetable in place of potato. Add complimentary seasonings and herbs. Use a milder, white cheese with cauliflower and broccoli. Cumin seasons cauliflower.
I got this recipe from a lady who is from India. It has all of the curry called for, which might be a little strong for some.
Combine the following:
- 1 lb. hamburger (browned slightly)
- 2 tsp. salt
- 1/8 tsp. pepper
- 1 cup diced celery
- 1 pkg. dry onion soup mix
- 1 cup chopped carrots
- 14 cups water
- 4 cups canned tomatoes
- 3 beef bouillon cubes
Simmer for two hours. During last half hour of cooking, add:
Soups with this flavour are called "Beppe's Soup" by the Bakker clan. Pake usually makes really small meatballs. The delicious flavour is a combination of the Dutch meatball spice and the Honing brand Spring Vegetable Soup mix. Maggi is also used to flavour it. My version is a little different from Beppe's but it is the same basic taste.
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