101 Soup, Salad & Sandwich Recipes (3 page)
Read 101 Soup, Salad & Sandwich Recipes Online
Authors: Gooseberry Patch
Dedication
To everyone who likes satisfying recipes from lunchtime to dinnertime and every time in between!
Appreciation
To cooks everywhere who sent us their best-tasting recipes…thank you!
Spicy Sausage Chowder
Sarah Gardner
Clifton Park, NY
This easy recipe has become a staple in our household during the holidays. Just add all ingredients to the slow cooker and leave it to work its magic!
16-oz. pkg. sweet Italian pork sausage links, diced
1 onion, finely chopped
2 cloves garlic, minced
15-oz. can diced tomatoes
4-oz. can chopped green chiles
15-1/4 oz. can corn
14-1/2 oz. can chicken broth
8-oz. jar enchilada sauce
1 t. dried oregano
1 t. chili powder
1 t. salt
1 t. pepper
2 c. water
In a skillet over medium heat, cook sausage until golden; drain. In a slow cooker, stir in sausage and remaining ingredients. Cover and cook on low setting for 6 to 8 hours, or on high setting for 3 to 4 hours. Serve with Tortilla Crisps. Serves 4 to 6.
Tortilla Crisps:
4 whole-wheat tortillas olive oil
Lightly brush both sides of tortillas with olive oil. Cut into wedges. Bake at 400 degrees on an ungreased baking sheet for 8 to 10 minutes, until crisp.
Lorrie Smith
Drummonds, TN
This colorful dish makes enough to feed a whole bunch of hungry folks! Look for the “gumbo blend” of frozen vegetables at the market.
2 lbs. boneless, skinless chicken breasts, cut into 1-inch cubes
4 16-oz. cans chicken broth
15-oz. can diced tomatoes
32-oz. pkg. frozen okra, corn, celery and red pepper mixed vegetables
8-oz. pkg. bowtie pasta, uncooked
1/2 t. garlic powder
salt and pepper to taste
Place chicken, broth and tomatoes in a large soup pot. Bring to a boil over medium heat. Reduce heat; simmer 10 minutes. Add frozen vegetables, uncooked pasta and seasonings. Return to a boil. Cover and simmer one hour. Serves 8 to 10.
Sharon Laney
Mogadore, OH
Fall brings thoughts of a bountiful harvest with gardens and roadside stands overflowing with fresh vegetables…and this hearty soup.
2 lbs. ground beef
28-oz. can tomato sauce
28-oz. can diced tomatoes
2 c. cooked rice
2 c. green peppers, chopped
2 cubes beef bouillon
1/4 c. brown sugar, packed
2 t. pepper
In a stockpot over medium heat, brown beef; drain. Add remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 30 to 40 minutes, until peppers are tender. Makes 8 to 10 servings.
Pamela Bennett
Whittier, CA
My mom made up this recipe one evening when there wasn’t a lot to eat in the house. It has since become a favorite comfort food!
1 head cabbage, shredded
16-oz. pkg. Kielbasa sausage, sliced
2 16-oz. cans diced tomatoes
1 onion, chopped
2 zucchini, quartered and sliced
2 yellow squash, quartered and sliced
2 T. seasoned salt
2 cloves garlic, crushed
1 cube beef bouillon
1 t. dried oregano
2 redskin or russet potatoes, cubed
In a stockpot, combine all ingredients except potatoes. Cover ingredients with water; bring to a boil. Cover, reduce heat and simmer for 1-1/2 to 2 hours. Add potatoes during last 30 minutes of cook time. Makes 8 to 10 servings.
