SOUP SALAD RECIPES



Creamy Cheese Broccoli Soup
This is easy and yummy.
Start with 5 Broccoli Crowns (processed finely)
2 quarts Chicken Broth
8 ounces (finely shredded)
one quart cream
8 ounces creamed cottage cheese (whipped)
Pour Chicken Broth into LARGE soup kettle and bring to a boil and add prepared broccoli...cook until tender then add cottage cheese and cream...gradually add cheese. If you prefer a thicker consistency soup you may take 3-4 tablespoons of corn starch mixed with cold chicken broth and gradually add to soup to preference.
This soup may be prepared ahead and frozen until ready to use. I use quart freezer bags to store and freeze.
Sent in By: ark_wildrose


Chinese Salad

2 Packages of Rose Brand Chinese Egg Noodles (16 ounce packages)
4 packages of instant Hidden Valley Ranch Dressing packages
2 small cans of sliced Water Chestnuts
1 can chopped olives
4 pounds Imitation Crab meat
As much celery as you want I usually use 4-5 pieces
For dressing you will need 4 cups of Mayo and 4 cups of Milk.
I always mix up the dressing and chop all the ingredients up in it and let it refrigerate overnight and then cook the noodles. When the noodles are done rinse them in cold water. Drain really well and mix up in the dressing mixture. Refrigerate an hour or so then it is ready to eat.
Sent in By: HbksLovBunny




PEA SALAD
1 BAG FROZEN PEA (NOT CANNED)
IMMITATION CRAB
CHEESE CUBED
CELERY SLICED
FRESH MUSHROOMS
SOUR CREAME
MAYO
SEASON TO TASTE
MIX ALL INGREDIENTS TOGETHER, AMOUNTS DEPEND ON SIZE OF SALAD YOU WANT. WORKS VERY WELL FOR PICNICS OR JUST EATING ALONE.
SET IN REFRIGERATOR FOR 1-2 HOURS TO LET PEAS THAW.
sent in by:xobeckyboopxo



Garvick's Cucumber Salad With Garlic
5 c Shredded Cucumber
1/2 c Sour Cream
1/2 c Coleslaw Dressing *
1/4 Head of Garlic **
1/2 t Salt
Pinch of Freshly-ground Pepper
1/2 t Spike Seasoning (optional)
* Evaporated Milk + 1 1/2 T sugar can be substituted for the Coleslaw Dressing.
** More or less, depending on taste.
Mash the garlic together with the salt until thoroughly blended. Place cucumber, mashed garlic, and other ingredients in a medium-sized bowl and mix thoroughly.
Use as much garlic as you like. This cucumber salad is an old family favorite that's always enjoyed at picnics, potlucks, bridal showers, and any other get togethers!
sent in by:emeraldmanor



Copper Penny
Ingredients
2 pounds carrots, sliced
1 stalk celery, chopped
1 green bell pepper, chopped
1 onion, chopped
1 (10.75 ounce) can condensed tomato soup
1/3 cup vegetable oil
1/2 cup distilled white vinegar
2/3 cup white sugar
Directions
Bring a pot of water to boil, add carrots and boil until the carrots are just tender, approximately 10 minutes. Drain well.
In a mixing bowl combine the celery, green pepper, carrots and onion.
Bring tomato soup, oil, vinegar and sugar to a boil. Stir well. Remove the mixture from the heat and let cool, 10 to 15 minutes. Pour the mixture over the vegetables, mix until all of the vegetables are coated. Marinate this salad overnight before serving.

sent in by:emeraldmanor




Grandma's Potato Soup
Start with 1 pound of bacon and cook it on medium heat in a stainless steel soup pot. Remove crisp bacon and set aside on paper towel to drain.
Pour off all but about one third cup bacon drippings.
Then add to reserved drippings one and one half chopped sweet onion, 3/4 pound chopped carrots, 6 chopped stalks of celery and 1/2 chopped red bell pepper...cook on medium heat until onion and celery is translucent. Add three cloves of whole garlic, one teaspoon of marjoram leaves 3/4 teaspoon of Dill Weed. Then add 8-10 diced red potatoes and cover with chicken broth and cook until potato is tender. Then prepare a rue of 3/4 stick butter, 3/4 cup flour, salt, pepper and one cup of sour cream then add one quart of half and half to soup and gradually add the rue to soup. Let it become thoroughly incorporated...pour into individual serving bowls and sprinkle with shredded medium cheddar cheese and sprinkle with crumbled bacon. Enjoy!
sent in by:arwildrose
















TRIPLES with EMMA