OK, people...we're up to that time of year when soups start to sound really good...does anyone have a good recipe for either soup or salads? I have been trying to find a chinese broccoli salad (or chinese cole slaw) recipe but haven't liked the looks of the recipes that I have seen so far. Any suggestions?
Catwoman -- I personally like this recipe for Chinese Cole slaw.
Jo
Ingredients
1 (1 lb) package coleslaw mix
1 package ramen noodles (Oriental Flavor)
1 package slivered almond
1 bunch sliced green onion
2 teaspoons sugar
2 teaspoons apple cider vinegar
1/2 cup oil
Directions
1Mix flavor packet from the Ramen Noodles with sugar, vinegar and oil.
2Pour over cole claw and onions.
3Crush Ramen Noodles and mix with almonds in a non-stick skillet.
4Heat until lightly toasted, stirring frequently.
5Combine ingredients immediately before serving.
Mmmmmmmmmmmmmmmmmmmmm...I'll have to give this one a try...do you have any good soup recipes? It appears that you are a good cook, in addition to being a fabulous poster! :laugh:
Two of my favorite soups.
French Onion Soup Gratinee
Tie the parsley and thyme sprigs together with kitchen twine so they will be easy to retrieve from the soup pot. Slicing the baguette on the bias will yield slices shaped to fill the mouths of the bowls.
Serves 6
2 tablespoons unsalted butter
5 medium red onions (about 3 pounds), sliced thin
table salt
6 cups low-sodium chicken broth (canned)
1 3/4 cups low-sodium beef broth (canned)
1/4 cup dry red wine
2 sprigs fresh parsley
1 sprig fresh thyme
1 bay leaf
1 tablespoon balsamic vinegar
ground black pepper
1 baguette cut on the bias into 3/4-inch slices (2 slices per serving)
4 1/2 ounces Swiss cheese sliced 1/16-inch thick
3 ounces grated Asiago or Swiss cheese
1. Melt butter in large soup kettle or Dutch oven over medium-high heat; add sliced onions and 1/2 teaspoon salt and stir to coat onions thoroughly with butter. Cook, stirring frequently, until onions are reduced and syrupy and inside of pot is coated with very deep brown crust, 30 to 35 minutes. Stir in the chicken and beef broths, red wine, parsley, thyme, and bay leaf, scraping pot bottom with wooden spoon to loosen browned bits, and bring to simmer. Simmer to blend flavors, about 20 minutes, and discard herbs. Stir in balsamic vinegar and adjust seasonings with salt and pepper. (Can be cooled to room temperature and refrigerated in airtight container up to 2 days; return to simmer before finishing soup with croutons and cheese).
2. To serve, adjust oven rack to upper middle position; heat broiler. Set serving bowls on baking sheet and fill each with about 1 1/2 cups soup. Top each bowl with two baguette slices and divide Swiss cheese slices, laying them in a single layer, if possible, on bread. Sprinkle with about 2 tablespoons grated Asiago cheese and broil until well browned and bubbly, about 10 minutes. Cool 5 minutes and serve.
Quick Tomato Soup
2 28oz. cans of Crushed tomatoes
1 12oz. can of evaporated milk
2 Tbs. Butter
2 tsp. Sugar
One half of a medium onion, chopped
2 cloves of minced garlic
12 leaves of fresh basil( 8 for garnish and 4 for the soup pot)
Melt butter on medium heat. Saute chopped onions for 2 minutes until they soften. Add garlic and 4 whole leaves of basil and sauté for 30 seconds.Add crushed tomatoes and evaporated milk and stir to combine well. Bring to a boil then reduce heat to low and simmer for 20 minutes. Ladle into bowl and garnish with 1 basil leave cut into fine strips.
Wow, David, they both sound awesome... especially the tomato.
Those both sound absolutely delicious...and yes, Dale, the tomato sounds really good...didn't Judy Clark have a great tomato soup recipe? As I recall, it was so smooth...does anyone have that recipe?
I don't know if any of the Methodist church ladies from Moline would have it or not...
Gosh, I did like that lady. Seems so unreal that she is no longer with us. She was a dear friend.
Oh...I don't like what you just wrote...I take it that Judy has passed on? If so, that saddens my heart greatly. She was an intelligent spirit.
Quote from: Dale Smith on October 04, 2008, 10:43:07 AM
Wow, David, they both sound awesome... especially the tomato.
Quote from: Catwoman on October 04, 2008, 10:56:49 AM
Those both sound absolutely delicious...and yes, Dale, the tomato sounds really good
The tomato soup is my adult answer to Campbell's Tomato soup I had as a kid. Just as quick to make too. Give me that and a grilled cheese sandwich on homemade bread. The perfect lunch.
David
Quote from: Catwoman on October 04, 2008, 01:16:30 PM
Oh...I don't like what you just wrote...I take it that Judy has passed on? If so, that saddens my heart greatly. She was an intelligent spirit.
Judy passed away March 30, 2008. Check the obits for Julia Mae (Judy) Clark Beechner.
I am sad at this news. Judy was a great cook and an even better friend. I always jived her that I needed to take cooking lessons from her, to learn to make her pies...guess that will have to wait until I make my transition, too.
Judy made some great Mexican food, too.
Oh, man, is that ever true...actually, I don't think there was much she couldn't cook. If you would have given her a Goodyear tire she could have made it taste good!
LOL She would get a grin out of that statement - and you are probably right in saying so.
Ole' Granny , do you know if the Moline Methodist ladies put out a cook book? Our church in Howard did, several years ago. Judy did a lot of cooking for the meals they served in the church basement in Moline, and I would think that she contributed some of her recipes to that.
Would any of you be willing to share some of Judy's recipes? I would love to be able to put some into my own personal arsenal.
Do any of you remember Judy's last name when she moved here? Don't have any idea about the Methodist Church having a book. Ruth Hisle may???? I have a Busy Bee Cookbook but did not find her name (Clark) in it.
It may have been Davis.
One of our favorite winter time soups is the Green Chili Soup that I posted some time back. I also have a corn chowder recipe that I will look up. It is very good as well. Frank got the chowder recipe at a hunting lodge, where he was guest of our son. I believe it was down around Buffalo, TX.
Myrna
Judy's last name was Davis when they first came to Elk County.
Thank you