Soups and Salads III of III
  • Recipe Index or More Soups & Salads I or II

    Hot Fruit Salad

    1 pineapple
    2 bananas
    3 plums
    2 nectarines or peaches
    1/2 cup (125 ml) honey
    2 Tbs (30 ml) fresh lemon juice
    1/4 cup (60 ml) chopped fresh mint leaves

    Cut the pineapple into 6 wedges, leaving the leaves intact. Peel the bananas and cut into thirds. Cut the plums in half and the nectarines into quarters, discarding pits. Combine the honey, lemon juice, and half the chopped mint in a small bowl. Place the fruit pieces on the grill over medium heat and cook for 10 to 15 minutes, turning occasionally. Brush the fruit with the honey mixture during the last 3 minutes of cooking. Place the fruit on a serving platter, drizzle with any remaining honey mixture, and garnish with the remaining chopped mint. Serves 6 to 8.

    Soups & Salads Index

    Jellied Mushroom Soup

    4 cups (1 L) low-fat chicken consomme
    1 lb (450 g) fresh mushrooms, finely chopped
    2 Tbs (2 packets, 30 ml) unflavored gelatin
    Salt and freshly ground pepper to taste
    1 Tbs (15 ml) chopped fresh parsley
    1 tsp (5 ml) chopped fresh tarragon, or 1/2 tsp (2 ml) fresh
    1/4 cup dry sherry (optional)
    Non-fat sour cream for garnish (optional)

    Bring the consomme to a boil in a saucepan over moderate heat. Add the chopped mushrooms and simmer covered for 15 minutes. Dissolve the gelatin in 1/2 cup (125 ml) water and add to the soup. Add the salt, pepper, parsley, tarragon, and optional sherry and remove from the heat. Pour into individual soup bowls and refrigerate until set. Top with non-fat sour cream if desired. Serves 6 to 8.

    Soups & Salads Index

    Andalusian-Style Gazpacho

    3 oz (75 g) French or Italian bread, crusts removed
    2 lb (900 g) fresh ripe tomatoes, peeled if desired
    4 cloves garlic, peeled
    1/2 small onion, peeled
    Salt and freshly ground pepper to taste
    1/4 tsp (1 ml) ground cumin
    6 Tbs (90 ml) extra-virgin olive oil
    4 Tbs (60 ml) red wine vinegar
    About 1 cup (250 ml) water
    For garnish (all garnishes are optional):
    Green bell pepper, seeded and finely chopped
    Cucumber, peeled and finely chopped
    Onion, peeled and finely chopped
    Hard-boiled eggs, peeled and finely chopped
    Green apples, finely chopped
    Ripe melon, finely chopped
    Whole seedless grapes
    Cooked ham, finely chopped
    Olives, finely chopped
    Fresh mint leaves, finely chopped
    Dried figs, finely chopped

    Soak the bread in enough water to cover for 15 minutes. Squeeze out the excess water and place the bread in the bowl of an electric food processor or blender. Add the tomatoes, garlic, onion, salt, pepper, and cumin and process until pureed. While the processor is running add the olive oil in a thin stream, followed by the vinegar. Add water to adjust the consistency. It should be thick but still very liquid. Chill in refrigerator for at least 1 hour before serving. Serve in soup bowls or tall glasses with the optional garnishes of your choice. Serves 6 to 8.

    Soups & Salads Index

    Frozen Cranberry Salad

    2 cups cranberries (fresh or canned whole berry cranberry sauce)
    1 medium orange
    1 cup sugar
    1 - 9 ounce can crushed pineapple (well drained)
    8 ounce cream cheese
    1/2 cup chopped nuts (we prefer pecans)
    1 cup whipped cream
    1/4 teaspoon salt
    1/2 cup mayonnaise

    Grind fresh cranberries and orange. Add sugar. Stir until sugar is dissolved. In a separate bowl, mix pineapple, cream cheese, mayonnaise, and salt. Beat until light and fluffy. Fold in whipped cream. Stir in the ground cranberries, orange, and sugar mixture and the nuts. Turn into a 8" x 8" square pan and freeze until firm.

    Note: I use a pretty oval glass dish to freeze the salad in. I then serve the salad in the same dish.

    Soups & Salads Index

    Spicy Oyster Bisque

    4 cups (1 L) milk
    1/4 cup (60 ml) diced onion
    2 celery stalks, cut into 1 inch (2 cm) pieces
    1 parsley sprig
    1 bay (laurel) leaf
    4 Tbs (60 ml) melted butter
    4 Tbs (60 ml) all-purpose flour
    1/4 tsp (1 ml) cayenne pepper, or to taste
    Salt to taste
    A grating of fresh nutmeg
    12 large, raw oysters, shucked and liquor reserved
    Chopped chives for garnish

    Combine the milk, onion, celery, parsley, and bay leaf in a saucepan. Bring almost to the boil over moderate heat. Strain and reserve the milk. In another saucepan over moderate heat, blend the butter with the flour, cayenne pepper, nutmeg, and salt. Add the reserved milk and stir until thickened and the mixture almost boils. Add the oysters and reserved liquor and heat an additional 2 minutes, just until the oysters are warmed through and their edges begin to curl. Serve immediately, garnished with chopped chives. Serves 4 to 6.

    Soups & Salads Index

    Orzo Salad

    2 cups (500 ml) dried orzo or other small pasta such as acini di pepe, stellini, or ditalini
    1/2 cup (60 ml) olive oil
    1/4 cup (60 ml) fresh lemon juice
    The grated zest of 1 lemon
    2 cloves garlic, finely chopped
    Salt and freshly ground pepper to taste
    1 tsp (5 ml) dried oregano, crushed
    1 carrot, finely diced
    1 bell pepper, seeded and finely diced
    1 small cucumber, peeled, seeded, and finely diced
    2 scallions (spring onions), white and green parts, finely chopped
    1/4 cup (60 ml) finely chopped flat-leaf parsley

    Cook the pasta in boiling salted water according to the package directions. Drain, rinse with cool water, and set aside. Combine the olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper in a small bowl and whisk to combine thoroughly. Combine the cooked pasta, dressing, and remaining ingredients in a large bowl and toss to combine. Serve warm or at room temperature. Serves 4 to 6.

    Soups & Salads Index

    Tomato Mushroom Soup

    1 medium onion, thinly sliced
    1 clove garlic, minced
    1 tbs. butter or margarine
    1 tbs. oil
    4 cups sliced fresh mushrooms
    1 1/2 cups beef broth
    1 cup water
    1/4 cup red wine
    1/4 cup tomato paste
    1/4 tsp. pepper
    1/4 cup freshly grated parmesan
    2 tbs. chopped parsley

    Heat the butter and oil in a medium saucepan. Add onion and garlic and saute until tender. Add the mushrooms all at once and stir to coat with oil. Saute until the juices start to flow then add the broth, water, red wine and tomato paste. Heat through and allow to simmer for 15 - 20 minutes. Season to taste. Serve in large bowls sprinkled with parmesan cheese and parsley. This recipe makes enough for 4 very generous servings

    Soups & Salads Index

    Black Bean Soup

    1 lb (450 g) dried black beans, picked over and rinsed
    8 cups (2 L) water
    1/3 cup (80 ml) olive oil
    8 cloves garlic, peeled and finely chopped
    2 medium onions, peeled and chopped
    4 bell peppers, seeded and chopped
    Salt and freshly ground pepper to taste
    1 tsp (5 ml) dried oregano, crushed
    1/2 tsp (2 ml) dried cumin
    2 bay (laurel) leaves
    1/2 cup (125 ml) dry red wine (optional)
    2 Tbs (30 ml) red wine vinegar
    Additional chopped onion for garnish

    Soak the beans over night in enough water to cover by at least twice their depth. Drain the beans and combine with the 8 cups (2 L) of water in a large pot and bring to a boil over high heat. Reduce the heat so low and simmer covered for 1 hour. Meanwhile heat the olive oil in a skillet and saute the garlic, onions, and bell peppers over moderate heat for about 5 minutes, stirring occasionally. Add 1 cup (250 ml) of the drained black beans and mash thoroughly along with the rest of the ingredients in the skillet. Add the bean mixture back to the beans. Add the remaining ingredients and simmer covered for 1 to 2 hours, stirring occasionally, until the beans are tender. Ladle into individual serving bowls and sprinkle with chopped onions. Serves 6 to 8.

    Soups & Salads Index

    Hot and Sour Soup

    6 cups (1.5 L) fresh or canned chicken stock
    1/2 cup (125 ml) thinly sliced bok choy or napa cabbage
    1 cup (250 ml) thinly sliced shittake, cloud ear, or other mushrooms
    3 scallions (green onions), green and white parts, thinly sliced
    2 Tbs (30 ml) soy sauce, or to taste
    2 Tbs (30 ml) finely chopped ginger root
    2 Tbs (30 ml) cornstarch (cornflour)
    2 Tbs (30 ml) water
    6 to 8 oz (175 - 200 g) firm tofu, cut into thin strips
    3/4 cup (180 ml) white vinegar, or to taste
    2 tsp (10 ml) freshly ground black pepper, or to taste
    2 eggs, lightly beaten, or equivalent amount egg substitute
    1 tsp (5 ml) toasted sesame oil

    Bring the broth to a boil in a large saucepan and add the bok choy or cabbage, mushrooms, scallions, soy sauce, and ginger root. Combine the cornstarch and water in a small bowl and stir into the broth when it returns to the boil. Boil for 3 minutes. Add the tofu, vinegar, and pepper. Taste and adjust seasoning. Reduce the heat to a simmer and slowly drizzle the beaten eggs into the soup, stirring gently. Remove from the heat, add the sesame oil, and serve immediately. Serves 6 to 8.

    Soups & Salads Index

    Green Soup

    1 lb (500 g) collards, kale, or turnip greens
    1 large yellow onion, peeled and finely chopped
    2 cloves garlic, peeled and finely chopped
    4 to 6 large potatoes, peeled and thinly sliced
    4 Tbs (60 ml) olive oil
    8 cups (2 L) water
    6 oz (175 g) Portuguese chourico, Spanish
    chorizo, or Italian pepperoni, thinly sliced
    Salt and freshly ground pepper to taste

    Wash the greens and remove stems and coarse veins. Roll 6 or 8 leaves at a time into a tight roll and slice as thinly as possible with a sharp knife. Repeat with the remaining leaves and set aside. Saute the onion and garlic in the olive oil in a large pot over moderate heat until they are golden but not brown. Add the potatoes and saute an additional 2 to 3 minutes, stirring occasionally. Add the water and bring to a boil. Simmer covered for 20 to 25 minutes, until the potatoes are thoroughly cooked. Mash the potatoes right in the cooking pot, using a potato masher or a large spoon against the side of the pot. Meanwhile, cook the sliced sausage in a skillet for 10 to 12 minutes, until most of the fat is rendered out. Drain the sausage and add to the pot along with the chopped greens. Cook for 5 to 10 minutes over low heat, until the greens are tender. Season with salt and pepper. Serves 6 to 8.

    Soups & Salads Index

    Waldorf Salad

    1 cup (250 ml) diced red-skinned apples
    1 cup (250 ml) diced celery
    1/2 cup (125 ml) walnut or pecan meats
    3/4 cup (180 ml) mayonnaise

    Combine all ingredients and serve chilled. Serves 4 to 6.

    Soups & Salads Index

    Polish Hunter's Stew

    3 lb (1.5 Kg) sauerkraut
    2 lb (1 Kg) pork roast or pork ribs
    2 bay leaves
    1 oz (25 g) dried mushrooms, chopped
    20 black peppercorns
    10 allspice berries
    Salt to taste
    12 cups (3 L) canned or fresh beef stock
    2 lb (1 Kg) cabbage, chopped
    2 Tbs (30 ml) butter or margarine
    1 lb (500 g) smoked Polish sausage (kielbasa), cut into 1/2 inch (1 cm) dice
    1 lb (500 g) slab bacon, cut into 1/2 inch (1 cm) dice

    Rinse the sauerkraut with cold water and drain well. In a large stockpot, combine sauerkraut, pork roast or pork ribs, bay leaves, mushrooms, peppercorns, allspice, and salt. Add 6 cups (1.5 L) broth and simmer over low heat for 1 to 2 hours, until the meat is tender. Remove the meat and allow to cool. Place the cabbage in a large saucepan and add the remaining 6 cups (1.5 L) broth. Bring to a boil and cook uncovered over moderate heat for 1 hour, until the cabbage is tender. Add the cabbage and its cooking liquid to the sauerkraut mixture. Remove any bones from the cooked meat and cut into 1/2 inch (1 cm) cubes. Melt the butter or margarine in a large skillet and add the cooked meat and smoked sausage. Saute over medium heat 10 minutes, until browned. Add to the sauerkraut mixture. In the same skillet, saute the bacon over medium heat until crisp and drain on paper towels. Add to the sauerkraut mixture. Cover and simmer for 1 hour or longer. Makes 12 to 14 servings.

    Soups & Salads Index

    Polish Mushroom & Barley Soup

    4 - 6 cups (1-1.5 L) fresh or canned beef stock
    1 cup (250 ml) sliced mushrooms, preferably crimini or shittake
    1 cup (250 ml) green beans (haricots), cut into 1" (2 cm) pieces
    2 - 3 medium potatoes, diced
    1 Tbs (15 ml) butter
    1/2 cup (125 ml) barley, cooked according
    to package directions
    2 Tbs (30 ml) chopped fresh parsley (optional)

    Bring the stock to a boil in a large sauce pan over high heat. Add the mushrooms, green beans, and potatoes. Simmer for 5 to 10 minutes, until the vegetables are tender. Stir the butter into the cooked barley and add to the soup. Bring the soup to a boil and serve immediately, garnished with chopped parsley if desired. Serves 4 to 6.

    Soups & Salads Index

    Tomato Bouillon

    3 cups (750 ml) tomato juice
    1 small bay (laurel) leaf
    1 stalk celery (with leaves), chopped
    2 Tbs (30 ml) fresh or 2 tsp (10 ml) dried basil
    2 Tbs (30 ml) fresh or 2 tsp (10 ml) dried chives
    1 tsp (5 ml) fennel seeds
    2 whole cloves
    Salt and freshly ground pepper to taste
    Optional garnish: sour cream

    Combine all ingredients except the sour cream in a small saucepan and bring to a boil over moderate heat. Simmer for 5 minutes, stirring occasionally. Strain and serve hot or cold. Garnish with sour cream if desired. Serves 2.

    Soups & Salads Index

    Mexican Avocado Soup

    2 large, ripe avocados, peeled
    4 cups (1 L) canned or fresh chicken stock
    1 cup (250 ml) heavy cream
    Salt and freshly ground pepper to taste
    A grating of fresh nutmeg
    Chopped fresh cilantro for garnish
    Lime wedges for garnish

    Press the flesh of the avocados through a fine sieve and place in a large serving bowl. Heat the chicken stock and the cream until it almost boils. Pour the hot liquid over the strained avocados, stirring to combine. Season with salt, pepper, and nutmeg. Serve hot or chill for at least 2 hours before serving. Garnish with chopped cilantro and a lime wedge. Serves 4 to 6.

    Soups & Salads Index

    Warm Spinach Salad

    10 to 12 oz (280 - 335 g) fresh spinach
    leaves, rinsed and dried
    4 scallions (green onions, spring onions), green and white parts, thinly sliced
    4 slices bacon, fried crisp, drained, crumbled
    2 hard-boiled eggs, chopped
    1 cup (25 ml) mushrooms, sliced
    1 cup (250 ml) bottled fat-free French dressing
    Salt and freshly ground pepper to taste
    Optional garnishes:
    1/2 cup (125 ml) cashew nuts
    1 cup (250 ml) small cooked shrimp

    Combine the spinach, scallions, bacon, eggs, mushrooms, and optional garnish in a large bowl. Bring the French dressing to a boil in a small saucepan and pour over the salad. Season with salt and pepper, toss and serve immediately. Serves 4 to 6.

    Soups & Salads Index

    Whistle Stop Cafe Oyster Stew

    2 12-oz. containers fresh select oysters, including liquor
    3 slices bacon, cut into 1" pieces
    2 med. red potatoes, 1/2" dice, boiled until tender, drained
    1/2 c. finely chopped onion
    1/2 c. finely chopped celery
    2 cloves garlic, minced (or more if you're a garlic lover!)
    1 14-oz can creamed corn
    3 c. half-&-half (or 2 c. half-&-half and 1 c. milk), pre-warmed
    2 t. Worcestershire sauce
    1/2 t. salt
    1/2 t. freshly ground pepper, or to taste
    Several dashes Tabasco sauce, to taste
    1/3 c. minced fresh curly parsley, to garnish
    1/2 c. minced scallions (both white & green part), to garnish

    Drain oysters, reserving liquor. Fry bacon until crisp in a large heavy saucepan. Using a slotted spoon, transfer it to paper towels to drain. Add onion and celery to bacon drippings and saute until tender. Add potatoes, garlic, creamed corn, reserved oyster liquor, half-and-half, Worcestershire, salt, pepper and Tabasco; bring just to a boil over medium heat, stirring frequently. Add oysters and bacon; cook 3 minutes or until edges of oysters begin to curl. Ladle into soup bowls, sprinkle with parsley and scallions. Yield: 6 servings

    Soups & Salads Index

    Baked Potato Soup

    8 Slices Bacon fried crisp
    1 cup diced yellow onion
    2/3 cup flour
    6 cups chicken broth
    4 cups diced peeled baked potato
    2 cups heavy cream ( can substitute milk)
    1/4 cup chopped fresh parsley
    1 Tbs. garlic powder
    1 Tbs. dried basil
    1 Tbs. Tabasco
    1 Tbs. coarse black pepper
    1 cup grated cheddar cheese (regular or reduced fat)
    1/4 cup diced green onion

    Chop bacon. Set aside. Cook onions in drippings over medium high heat until transparent. Add flour stirring to prevent lumps. Cook for 3-5 minutes until mixture just begins to turn golden. Add broth (it helps if it is warm) gradually, stirring constantly with whisk until thickened. Reduce heat to simmer and add potatoes, cream, bacon, parsley, garlic, basil, Tabasco, and black pepper. Simmer 10 minutes. DO NOT BOIL. Add cheese and green onion. Stir until cheese melts. This can be made ahead up to the point of adding the cheese and onion. Reheat the soup very slowly and gently. Be careful that it does not boil. Then add the cheese and green onion. About 6-8 servings.

    Soups & Salads Index

    Mandarin Beets with Citrus Dressing

    3 to 6 beets (depending on size), cooked, cooled, peeled, and thinly sliced
    1 medium red onion, thinly sliced
    1-12 oz (336 g) can mandarin orange segments, drained
    2 Tbs (30 ml) orange marmalade
    2 Tbs (30 ml) orange juice
    1 Tbs (15 ml) vegetable oil
    A few drops of sesame oil
    Salt and freshly ground pepper to taste

    Combine the sliced beets, onion, and mandarin orange segments in a serving bowl. Whisk together the remaining ingredients and pour over the beets. Serve chilled or at room temperature. Serves 4 to 6.

    Soups & Salads Index

    Dan's Sauce Piquante

    8 boneless, skinless chicken breasts, cut up (or 1 hen, cut up)
    1 cup oil
    1 cup onion, chopped
    1 green pepper, chopped
    1 cup flour
    1 - 15oz. can tomato sauce
    1 can Rotel tomatoes w/chilies
    1 bay leaf
    2 cloves mashed garlic
    2 quarts water
    Tony Chachere seasoning or any season-all steak seasoning, to taste
    1 bunch green onions, chopped
    1/2 to 1 lb. sliced mushrooms
    1 cup wine (red or blush)

    Cut chicken into bite size pieces, brown lightly in oil in large dutch oven (magnalite or black iron). Remove chicken from pan. In remaining oil, cook onion tops, green pepper, onions & mushrooms until onions are golden brown. Remove, leaving the oil. Add flour, cook slowly until brown, stirring constantly. (should be the color of mud when done). Add tomato sauce, mashed ro-tel tomatoes, bay leaves, garlic, cooked vegetables, chicken, seasoning and remaining ingredients. Slowly add water, dissolving flour mixture to desired consistency (thick, not runny). Bring to a boil, lower flame and simmer 2 hours or more. Serve over cooked white rice. Serves 8 hungry people.

    Soups & Salads Index

    Egg Lemon Soup

    6 cups (1.5 L) canned or fresh chicken broth
    1/3 cup (80 ml) raw long-grained rice
    2 eggs
    Juice of 1 lemon

    Bring the broth to a boil in a 2 quart (2 L) saucepan over high heat. Add the rice and stir once. Lower the heat to a simmer and cook covered for 20 minutes. In a small bowl, beat the eggs well. Add the lemon juice and beat for 2 to 3 minutes. Add 1 cup of the hot broth a little at a time, beating constantly. Remove the broth from the heat and stir in the egg mixture. Stir constantly until slightly thickened. You may have to heat it a little over a low flame, but DO NOT BOIL. Serves 4 to 6.

    Soups & Salads Index

    Cheesy Potato Soup

    4 large potatoes, peeled and chopped
    1 small onion chopped
    4 cups water (chicken broth makes an excellent substitute or use half broth and half water)
    dash of dill
    salt & pepper
    2 T. butter or margarine
    2 T. flour
    1 cup milk
    1 - 2 cups shredded cheddar cheese

    In a large pot put the potatoes, onion and water/broth. Bring to a boil and simmer until potatoes are soft. Add seasonings to taste. In a separate pot melt the butter, stir in the flour and until well mixed. Cook for just about a minute but do not brown. Add milk, stirring constantly until sauce has thickened. Cook for an additional few minutes.

    Put half the potato soup mixture in a blender and puree, return to soup pot. Slowly add the milk/flour mixture to soup pot, stirring constantly. Simmer gently for a few minutes then add the cheese blending well. Adjust seasonings. If you use chicken broth you may want to use less salt. Be creative, add different kinds of cheese or add some bacon bits, chopped ham or veggies to make this soup heartier. serves 4-6

    Soups & Salads Index

    Zucchini Soup

    1 lb. sweet Italian sausage
    2 c. celery, diced
    2 lbs. zucchini, cut into 1/2" slices
    1 c. onion, chopped
    2 28 oz. cans of tomatoes
    2 t. salt
    1 t. Italian seasoning
    1 t. sugar
    1/2 t. dried basil
    1/4 t. garlic powder
    2 green peppers, cut into 1/2" pieces

    Brown sausage in a large pot. Remove sausage from pot and cut into chunks. Add celery to sausage drippings and cook for 15 minutes. Add all other ingredients EXCEPT green peppers and simmer, covered, for 20-30 minutes. Add peppers and cook for 10-15 minutes longer. Makes 6 servings.

    Soups & Salads Index

    Shrimp and Corn Chowder

    2 quarts chicken stock (canned may be used)
    1 medium onion, diced
    4 Tbs. butter or olive oil
    4 Tbs. flour
    1-2 carrots, diced
    1 stalk of celery, diced
    Pinch of salt and 2 tsp freshly ground pepper. 1/8 to 1/4 tsp. cayenne (to taste)
    2 cups diced potatoes
    1 bay leaf
    2 cups half and half
    1 20 ounce bag frozen sweet corn
    1/2 to 1 lb shrimp (whatever budget allows; small are fine), shelled, and halved if large
    Chopped parsley for garnish

    Brown vegetables, except potato, in butter or olive oil in large pot. Stir in the flour and seasonings and cook briefly (making a roux). Add the chicken stock and stir well. Add potatoes and bay leaf and cook until the potatoes are tender; remove bay leaf. Lastly add the corn, shrimp and half and half and simmer just until the shrimp are done. Serves 8-10.

    Ladle into bowls, sprinkle with parsley and serve with oyster crackers or crusty bread.

    Soups & Salads Index

    Jill's French Fish Chowder

    3/4 lb. skinless, boneless codfish
    3/4 lb. skinless, boneless halibut or red snapper
    1 can baby clams
    3 Tbs. olive oil
    1/2 C. finely chopped onions
    1 C. finely chopped celery
    1 Tbs. finely chopped garlic
    1 C. finely diced red or green pepper
    2 t. turmeric (optional)
    1/4 t. saffron stems (optional)
    1 C. dry white wine
    3 C. canned, crushed tomatoes (28 oz. with juice)
    1 bay leaf
    2 sprigs fresh thyme or 1 t. dried
    1/4 t. dried red pepper flakes (optional)
    2 C. fish broth or water
    1 bottle (8 oz.) clam juice
    1 C. orzo
    1/4 C.chopped fresh basil (optional)
    Salt to taste

    Cut the fish into 1 inch cubes. Heat oil in large saucepan and add onions, celery, garlic and peppers. Cook, stirring over medium heat about 5 minutes. Add turmeric, saffron, wine, tomatoes, bay leaf, thyme, pepper flakes, fish broth or water, clam juice and salt. Bring to a boil and simmer for 5 minutes. Add the orzo. Stir well and simmer for 7 to 8 minutes or until orzo is tender. Add fish, stir. Bring to a boil and simmer for 3 minutes. Remove the bay leaf and sprinkle with basil. If you prefer a thinner base, add more clam juice. Yields 4 servings.

    Soups & Salads Index

    Hawaiian Fruit Salad

    1 cup (250 ml) fresh pineapple, cut into bite-size pieces
    1 papaya, peeled, seeded, and cut into bite-size pieces
    1 cup (250 ml) fresh strawberries, sliced
    2 kiwi fruits (Chinese gooseberries), peeled and sliced
    Juice of 1 lime

    Combine all ingredients in a serving bowl and serve chilled. Serves 4 to 6.

    Soups & Salads Index

    Parsley Soup

    2 medium onions, chopped
    1 Tbs (15 ml) butter or margarine
    2 cups (500 ml) fresh or canned chicken stock
    2 medium potatoes, peeled and diced
    1 cup (250 ml) chopped parsley, including stems
    2 cups (500 ml) milk
    Salt and freshly ground pepper to taste
    Thin slices of lemon for garnish

    Cook the onions in the butter in a large saucepan over moderate heat until the onions are soft but not brown. Add the chicken stock and potatoes and bring to a boil. Cook until the potatoes are tender. Add the parsley, milk, salt, and pepper, and bring to a boil. CAREFULLY process 1 cup (250 ml) at a time in an electric blender until smooth and strain through a fine mesh strainer to remove any fibers from the parsley stems. Serve hot or cold with a slice of lemon floating on the surface. Serves 4 to 6.

    Soups & Salads Index

    Egg Drop Soup

    4 cups (1 L) fresh or canned chicken broth
    1 Tbs (15 ml) cornstarch (cornflour)
    1/4 cup (60 ml) cold water
    1/4 tsp (1 ml) freshly grated ginger root (optional)
    1 Tbs (15 ml) soy sauce
    White pepper to taste
    2 eggs
    1 scallion (green onion, spring onion) green and white part, very thinly sliced

    Bring the chicken broth to a boil over moderate heat. Mix the corn starch with the water and stir it into the broth. Add the soy sauce, optional ginger, and pepper. Return the soup to a boil and remove from heat. Beat the eggs slightly, so that they are broken up but the yolks and the whites are not completely mixed together. Slowly pour the eggs into the soup while gently stirring to form long threads of the eggs. Divide the scallion slices between the individual serving bowls and ladle the soup over them. Serves 4 to 6.

    Soups & Salads Index

    Cranberry Jell-O Salad

    Bottom layer:
    2 - 3 oz. packages raspberry or cranberry Jell-O
    1 cups boiling water
    1 large can crushed pineapple (do not substitute tidbits unless you drain them!)
    2 large cans whole cranberry sauce

    Combine hot water and Jell-O, then add the pineapple and the cranberries, mixing well. Pour into a 9 x 13 glass pan and refrigerate for 3 hours.
    Top layer:
    1 cup half & half or light cream
    1/2 cup sugar
    1/2 cup water
    1 cup sour cream (light sour cream okay -- fat free not too good)
    1 package Knox gelatin
    2 T. hot water
    1 teaspoon vanilla

    Boil half & half and sugar, stirring constantly. Remove from heat. Mix gelatin and hot water. Let stand and add to the cream when slightly cooled. Add sour cream, water and vanilla, mixing well. Let cool for a few minutes.

    Pour carefully over the cranberry mixture. If too hot, the cranberry mixture will bleed into the cream mixture which can be quite pretty. Refrigerate until set.

    This can be made in a large mold, doing the cream layer first so it comes out on top.

    Soups & Salads Index

    Cucumber, Feta, and Mint Salad

    2 medium cucumbers
    1 cups (375 ml) crumbled feta cheese
    1/2 cup (125 ml) chopped fresh mint leaves
    1/2 cup (125 ml) extra virgin olive oil
    1/4 cup (60 ml) fresh lemon juice
    Salt and freshly ground pepper to taste

    Peel half the skin of the cucumbers in lengthwise strips and cut them into very thin slices. Arrange the slices on a serving platter or individual serving dishes. Sprinkle the feta cheese on top, followed by the mint. Whisk together the olive oil, lemon juice, salt, and pepper and pour over the salad, or allow diners to serve themselves at the table. Serves 4 to 6.

    Soups & Salads Index

    Christmas Ribbon Salad

    First Layer:
    2 - 3oz pkgs lime Jell-O gelatin
    2 cups hot water

    Mix well and pour into a 9X13" enamel or glass pan and let stand in refrigerator until firm.
    Second Layer:
    1/2 c pineapple juice
    20 large marshmallows (cut up)
    1 - 3oz pkg lemon Jell-O gelatin
    1/2 c hot water
    1 - 8oz pkg cream cheese (softened)

    Heat the pineapple juice and marshmallows in a pot until the marshmallows melt. Dissolve Jell-O in hot water. Combine all ingredients and mix well. When cool, pour over the first layer and let stand in refrigerator until firm.
    Third Layer:
    1 - 3oz pkg cherry Jell-O gelatin
    1 - 3oz pkg raspberry Jell-O gelatin
    2 c hot water

    Mix well and, when cool, pour over the second layer and let stand in refrigerator until firm. Cut in squares to serve.

    Soups & Salads Index

    Colorful Vegetable Salad

    6 cups broccoli florets
    6 cups cauliflowerets
    2 cups cherry tomatoes, halved
    1 large red onion, sliced
    1 can (6 ounces) pitted ripe olives, drained and sliced
    1 envelope ranch salad dressing mix
    2/3 cup vegetable oil
    1/4 cup vinegar

    In a large bowl, toss the broccoli, cauliflower, tomatoes, onion and olives. In a jar with a tight-fitting lid, combine dressing mix, oil and vinegar; shake well. Pour over salad and toss. Refrigerate for at least 3 hours. Yield: 20 servings.

    If you have leftovers to store, remove the onions as they become very soggy. The rest will store for several days.

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    Orange Cream Fruit Salad

    1 - 20 oz. can pineapple tidbits drained
    1 - 16 oz. peach slices, drained
    1 - 11oz. can mandarin oranges ,drained
    2 medium bananas, sliced
    1 medium apple, chopped
    1 package instant vanilla pudding mix
    1 cups milk
    1/3 cup frozen orange juice concentrate
    3/4 cup sour cream

    In large bowl combine well drained fruit; set aside. In a smaller bowl, beat pudding mix, milk and orange juice for 2 minutes. Then add sour cream and mix well. Pour over fruit and toss to coat. Cover and refrigerate for 2 hours.

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    Quick Cauliflower Soup

    2 Tbs (30 ml) butter
    1 small onion, chopped
    2 ribs of celery (including leaves), chopped
    3 cups (750 ml) canned or fresh chicken stock
    1 cup (250 ml) cooked cauliflower, mashed with a fork
    1 cup (250 ml) cream or milk
    Salt and pepper to taste
    A pinch of coriander

    Heat the butter in a saute pan and cook the onion and celery until tender but not brown. Add the chicken stock and cauliflower and bring to a boil. Add the cream, salt, pepper, and coriander and bring to a simmer. Serves 4 to 6.

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    Caesar Salad

    For the croutons:
    3 cups (750 ml) French or Italian
    bread, cut into 1/2 inch (1 cm) cubes
    2 Tbs (30 ml) extra-virgin olive oil
    Salt and freshly ground pepper to taste

    Toss the bread cubes in the olive oil and season with salt and pepper. Spread on a baking sheet and bake in a preheated 450F (230C) oven for 8 to 10 minutes, turning occasionally, until golden brown. Drain on paper towels.
    For the salad:
    1 large clove garlic, peeled
    1 large head romaine, washed and crisped
    in the refrigerator
    2 Tbs (30 ml) lemon juice
    1 soft-boiled (1 minute) egg OR 1/4 cup egg substitute
    1 to 3 anchovy fillets (to taste), mashed
    1/2 tsp (2 ml) Worcestershire sauce
    1/3 cup extra-virgin olive oil
    1/3 cup freshly grated Romano cheese

    Cut the garlic clove in half and vigorously rub the inside of a wooden salad bowl with it. Discard the garlic. Break the romaine into bite-size pieces and add to the bowl. In a small bowl combine the lemon juice, egg or egg substitute, anchovies, and Worcestershire sauce and whisk to combine. Slowly add the olive oil, whisking constantly, until the mixture is smooth and creamy. Add the Romano cheese and toss with the romaine. Top with croutons and serve immediately. Serves 4 to 6.

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    Gelatin Salad with Cherries

    1 - 3 oz (85 g) package raspberry-flavored gelatin
    1 cup (250 ml) hot water
    1 - 8 oz (225 g) can crushed pineapple, drained and juice reserved
    1 - 15 oz (425 g) can Bing cherries, drained and juice reserved
    1 banana, peeled and cut into 1/2 inch (1 cm) dice
    1 cup (250 ml) sour cream
    Sour cream for garnish

    Combine the gelatin and the hot water in a bowl and stir until the gelatin is dissolved. Add the drained fruits and 1 cup (250 ml) of the reserved juices and stir. Chill until slightly firm. Fold in the bananas and sour cream. Pour into a gelatin mold or 8 inch (20 cm) square cake pan and chill until set. Top each serving with a dollop of sour cream. Serves 4 to 6.

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    Chicken with Matzoh Ball Soup

    2 - 3 lbs. chicken parts (thighs, legs, wings, etc.)
    1 large onion, chopped
    6 - 8 cloves Garlic, minced
    3 - 4 carrots, sliced into small rounds
    3 - 4 stalks celery, chopped
    4 - 6 chicken bouillon cubes
    salt, pepper, garlic salt, and seasoning salt to taste. Plenty of salt is essential to bring out the flavor (unless you are on a low-salt diet).

    Place chicken parts in large stock pot (8 - 10 qt) and cover with water to about 3 inches from top of pot. Put over medium high flame. Add onion, garlic, celery, carrots, seasoning and bouillon; cover pot, bring to boil and lower heat to simmer. Cook over low heat for 1 1/2 hours.

    Meanwhile, make the Matzoh Balls.

    1 cup boiling water
    2 Tbs. schmaltz (rendered chicken fat-optional)
    1 tsp. salt
    dash of pepper
    1 cup Matzo Meal (found in supermarkets- in box)
    1 egg, slightly beaten
    2 - 3 tsp. chopped, fresh parsley
    1 tsp. seasoning salt

    Combine water and matzo meal in a medium sizes bowl. Stir with a fork until water is absorbed. Stir in chicken fat: add egg, salt, parsley, pepper and seasoning salt. Stir to mix well. Chill 1 hour. Back to the soup! ( 1 hours later) Remove chicken from soup pot. Remove chicken from bones, tear or cut chicken into small bits, and return to pot of soup. Continue cooking soup. Take chilled matzoh ball mix out of fridge and make into balls about the size of a golf ball or a little smaller. Shape matzo mixture by rounded tablespoons into balls by rolling it between the palms of your hands. Drop the balls (as you make them) into the soup. Reduce heat to slow simmer, cover pot and cook matzo balls about 1 hour.

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    Green Goddess Salad

    For the dressing:
    1 cup (250 ml) coarsely chopped parsley
    1 cup (250 ml) mayonnaise
    1 cup (250 ml) sour cream
    1/4 cup (60 ml) coarsely chopped fresh chives
    1/4 cup (60 ml) white wine vinegar
    3 Tbs (45 ml) chopped fresh tarragon
    6 anchovy fillets, or 2 Tbs anchovy paste
    1 scallion (spring onion), white and green parts, coarsely chopped
    1 clove garlic, coarsely chopped
    For the salad:
    1 clove garlic, peeled
    1 head Boston lettuce
    1 head romaine
    1 small bunch chicory, or green of your choice

    Combine all the ingredients for the dressing in an electric blender or food processor and process until smooth. The sauce should be rather thick, but you may thin it if necessary with a tablespoon or two of milk. Pour into a glass jar with a tightly fitting lid and refrigerate for at least 3 hour to overnight. Shake well before using.

    Rub the inside of a large wooden salad bowl with the clove of garlic and discard the garlic. Break the greens into small pieces and place them in the bowl. Drizzle enough of the dressing over the greens to coat them lightly and toss gently. Serves 6 to 8, with extra dressing left over.

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    Mexican Avocado Soup

    2 to 3 large, ripe avocados, peeled and pitted
    4 to 6 cups (1-1.5 L) canned or fresh chicken or vegetable stock
    1 cup (250 ml) heavy cream
    Salt and freshly ground pepper to taste
    A grating of fresh nutmeg
    Chopped fresh cilantro or parsley
    Lime wedges

    Mash the avocados and press them through a fine sieve. Add the mashed avocados to a large soup pot along with the stock, cream, salt, pepper, and nutmeg. Bring to a simmer over moderate heat, stirring frequently with a wire whisk. Sprinkle a little chopped cilantro or parsley on the surface and garnish with lime wedges. Serves 4 to 6.

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    Russian Vinaigrette Salad

    6 beets about 2" in diameter
    8 medium potatoes
    4 carrots
    3 dill pickles (or one 8 inch cucumber)
    1 medium onion or 6 scallions
    1/3 cup salad oil
    1/3 cup lemon juice (fresh is better)
    2 tablespoons salt
    1 teaspoon dill weed
    teaspoon ground black pepper

    Scrub beets, potatoes and carrots and boil together. Check after 15 minutes and remove potatoes and carrots as they finished, letting beets continue cooking until done. Cool and peel. Cut beets, carrots and potatoes into serving size and combine in mixing bowl. Chop onion and pickles and add.

    Combine lemon juice and oil with dill, add salt and pepper (adjust amounts to your taste. Pour over salad vegetables and stir (everything will turn various tones of magenta). Chill at least two hours before serving. Serves 10-12.

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    Saigon Salad

    1/4 cup soy sauce
    2 Tbs. vegetable oil, plus 1 c. for frying
    7 garlic cloves, coarsely chopped
    2 2 lb. sirloin steaks
    8 shallots, thinly sliced
    1 2-inch piece of fresh ginger, peeled and coarsely chopped
    2 Tbs. sugar
    1 large jalapeno, coarsely chopped
    1/2 c. fresh lime juice
    1/3 c. Asian fish sauce
    Salt and freshly ground pepper
    3 lb. cabbage, cored and shredded
    1 c. coarsely chopped mint leaves
    1 c. coarsely chopped cilantro
    4 c. mung bean sprouts
    1 c. chopped unsalted peanuts

    1. In a shallow dish, combine the soy sauce with the 2 Tbs. of oil and 4 of the garlic cloves. Coat the steaks with the marinade and refrigerate for at least one hour or overnight.
    2. In a saucepan, heat the remaining 1 cup of oil until shimmering. Working in 3 batches, fry the shallots over moderately high heat, stirring, until browned, about 4 minutes; lower the heat if necessary. Drain on paper towels.
    3. In a mini-processor, combine the remaining 3 garlic cloves with the ginger, sugar and jalapeno and process to a paste. Blend in the lime juice and fish sauce.
    4. Light a grill or preheat the broiler. Season the steaks with salt and pepper and grill or broil over moderately high heat for about 5 minutes per side, or until nicely browned and medium-rare. Let rest for 10 minutes. Slice the steaks 1/4 inch thick. Stack the slices and cut them lengthwise into 1/4-inch thick strips. In a very large bowl, combine the steak, cabbage, mint and cilantro. Toss with the dressing and sprinkle with the bean sprouts, peanuts and fried shallots. Makes 12 servings.

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    Curried Rice Salad

    2 cups chilled, cooked rice
    1 medium sized green pepper, shredded
    2 T. drained pimientos, cut in strips
    2 T. raisins
    2 T. chopped parsley
    2 green onions, chopped
    unsalted peanuts ( I usually put roughly around 1 or 2 cups of these in it when I'm doubling the recipe for potlucks)

    Mix these ingredients all together. Put in fridge while you mix the dressing for it.
    1/2 cup olive oil
    1/3 cup wine vinegar
    1 T. lemon juice
    1 or 2 cloves garlic, minced or mashed
    1 T. sugar
    1/2 teaspoon of curry

    Mix dressing ingredients together and taste it. You might decide you want more sugar or garlic or curry. Whatever you think, add it. When you've got the taste you like, pour it over the rice mixture in fridge. Mix thoroughly. Put back in fridge until you're ready to serve it. I usually make this the night before so it has time to chill and it always tastes better the day after.

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