Soups & Salads:

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Permalink Reply by David Love on October 20, 2008 at 9:16pm

Thanksgiving Cranberry Jello
From Joyce Cain, Missionary in Colombia, SA

Mix together:
2 C Boiling water
2, 3oz. packages of raspberry jello (yes it needs to be raspberry)
4 tsp. lemon juice
2 C. (1 16oz. can) whole cranberry sauce
1/2 C. chopped pecans
Pour into 2qt. mold, sprayed with pam spray, and refridgerate till slightly hardened. Thick but not firm.

Cream together:

1 8oz.package of cream cheese, softened
1 16oz. can crushed pineapple, well drained
2 C. cool whip

Top soft jello with cream cheese mixture, let set overnight till firm.
Loosen edge with knife. Invert onto platter and serve.

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Permalink Reply by Alva on October 25, 2008 at 4:14pm

Pasta Salad

Ingredients:
16 oz. bag of veggie fusilli (corkscrew) pasta (spinach, tomato, and egg) – cooked, drained, and cooled
1 orange bell pepper, cut into small bite-sized lengths
1 yellow bell pepper, cut into small bite-sized lengths
1 cup chopped red cabbage
2 large Roma tomatoes, diced
1 stalk of green onions, chopped
1/2 red onion, diced
1 medium cucumber, cut into small bite-sized lengths
2 cups broccoli florets, cut into small bite-sized pieces
1 8oz block of Mozarell cheese, cubed
12 oz. smoked turkey (I purchase thick slices from the grocery deli), cubed
Italian Dressing (I prefer Kraft House Italian or Kraft Tuscan Italian)
Garlic

Directions:
In a large bowl, Mix all ingredients well. Slowly add in Italian Dressing so as not to get too much. Add garlic (I prefer fresh or powder, vs. garlic salt as I like to keep sodium amounts low for a healthier version).

I prefer to make several hours before serving to allow the dressing's rich flavor to be absorbed into all the fresh ingredients.

Serve With:
I like to serve this healthy and delicious dish with french bread cut into medallions, topped lightly with butter, garlic powder, and shredded mozzarella cheese, then toasted crispy. Since the salad is full of protein (turkey and cheese), carbs (pasta), and veggies, it's pretty much a meal in itself that can be enjoyed as a evening dinner meal, made on Saturday to serve a hungry-family after Sunday church services, packed in a lunch, or a refreshing treat on a sunny-afternoon picnic -- very versatile, healthy, and easy to make!

Variations:
You can add your favorite veggies and cheeses, this ingredient list is among my favorites for this salad! But it also depends on what's in season as I like "fresh" vs. "frozen" whenever possible!. I usually skip the Italian meats to keep sodium content lower and more heart-healthy! It can also be served on a bed of fresh greens; be creative!

Region:
I guess I would call this Texas-Italia since it's an Italian dish creatively modified in North Texas!

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Permalink Reply by Denise Love on October 27, 2008 at 7:47am

AJIACO
Famous Colombian Soup
From: Joyce Cain, missionary in Bogota, Colombia
(Recipe from Vivina Barrera; National missionary& Adapted by Denise Love)
Makes 15 servings

6 pechugas (chicken breasts)
I stalk green onion, chopped
3 lbs. papas criolla. Peeled and diced. (yellow new potatoes variety)
3 lbs. papas pastusa, peeled and sliced (harder white flesh potato)
2 lbs. red potatoes peeled and sliced
2 lbs. Arracacha ( turnip type root)
1 lb. arveja (Frozen peas)
corn on the cob
una ramita of guascas, ( green herb not found in the US; some substitute 1 ½ tsp dried basil) you can buy this dried in a packages in Colombia, tastes exactly the same as fresh.

Directions:
1. Peel arracacha and soak in salt water, rinse, after awhile you will grate it.
2. While the arracacha is soaking, prepare the corn on the cob, and break or cut into 3 inch sections.
3. Meanwhile in pressure cooker or large heavy pot, cook the chicken with the chopped green onion till tender in salted water with ¾ t. white pepper. When cooked, remove and debone, save the broth.
Place the diced pastusa potatoes, the partially grated criolla potatoes, and the grated arracacha, and corn on the cob in the pot. Add additional water to cover the potatoes and bring to boil, cooking until done. Add the frozen peas (arvejas) at the very end.
Fill bowl with soup and place shredded chicken on top or add the chicken directly to the Ajiaco.

Serve: with a side of white rice, avocados sliced, heavy cream ( Nestles canned cream) and capers to put ontop of the soup as you like. Garnish with cilantro or aji. It's delish!

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Permalink Reply by Debbie Rhoades on November 20, 2008 at 2:02pm

Dear Denise:
Here are 2 of our favorite soup recipes. The first one is Italian. I don't know where the Garlic Vegetable Soup comes from. I guess the taco soup is from Mexico???? Any way we eat lots of soup in the winter. Your friend, Debbie R


PASTA FAGIOLI SOUP
1 lb. ground beef
1/2 med. onion, chopped
1 1/2 c. carrots,slivered or sliced
3 ribs celery, diced
24 oz. can crushed tomatoes
2 c. cook red or white kidney beans,
5 c. beef broth 2 c. water
1 1/2 tsp. dry oregano leaves,
1 1/4 tsp. Pepper 2 1/2 tsp. parsley
3/4 tsp. tabasco
24 oz. can spaghetti sauce parmesan cheese
Sauté beef in large 10-qt. pot until beef starts to brown. Drain and add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and pasta. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 4 1/2 qts. of soup! Sprinkle with freshly shredded parmesan cheese, if desired.

Garlic Vegetable Soup Serves 6
2 TBSPs olive oil 1 small chopped onion
2 med carrots, chopped 2 stalks celery, chopped
1/4 medium head cabbage, chopped
6 cups chicken broth 2 cans diced tomatoes
3 cups water 3 cloves garlic, pressed
Salt and pepper to taste
Heat the oil in a large saucepan with a tight-fitting lid over medium heat; sauté onions, carrots, celery and cabbage for about 5 minutes, stirring well. Raise heat to high and add broth, tomatoes and water. Bring to a boil, reduce heat to low, cover and simmer gently for 1 hour. Remove from heat and add garlic and salt and pepper to taste.


Taco Soup
1 1/2 pounds ground beef
1 large onion -- chopped
28 ozs tomatoes with juice
15 ozs kidney beans, canned
17 ozs whole kernel corn
8 ozs tomato sauce
Cumin and chilli powder to taste: 1 tsp each; or more if needed 4 cups water
In a dutch oven, brown beef and onion. Drain fat and add remaining ingredients. Simmer for an hour. Serve with tortilla chips or cornbread.

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Permalink Reply by Denise Love on December 8, 2009 at 6:22pm

Buttermilk Salad
from Grace Johnson RGBI

Buttermilk Salad
Blend:
One box of instant vanilla pudding with 1 cup of buttermilk
Fold in one 9 oz container of cool whip
Drain:
I can mandarin oranges
I cup crushed pineapples
Gently add to the Buttermilk pudding mix.
Optional:
I cup coconut, ½ cup of dried cranberries, 1 cup of chopped pecans,
Two bananas sliced.
Add: 3 cups of mini-marshmallows
Fold altogether. Chill and serve.

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Permalink Reply by Denise Love on December 8, 2009 at 6:27pm

Italian Pasta Salad:
Wonderful Recipe from Joy McCollum ( Cindy Love's mother-in-law)

Italian Salad
The night before:
Boil: one pound of mix colored twirl pasta. Take out of boiling water while still firm.
Add: I large bottle of Italian dressing over cooked drained noodles and 1 teaspoon garlic powder. Mix well. Store in the refrigerator covered over night.
Next Day:
Chopped in cubes:
2 peeled cucumbers
1 green pepper
1 red pepper
1 cup celery
Add:
I cup parmesan cheese grated
1/3 cup of bacon bites
1 cup of sliced black olives
1 cup of cherry tomatoes cut in half.
1 green onion sliced thin
1 teaspoon ground pepper
1 teaspoon Mrs. Dash seasoning regular.
Optional: Sunflower seeds, or sliced Almonds
Add more Italian dressing as needed to make the salad moist.
Mix altogether and chill.

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