Here is others:
Classic Waldorf Salad
1 Granny Smith apple, sliced
1 Red apple, sliced
2 teaspoons Lemon juice
3/4 cup Celery, diced
1/2 cup Walnuts, chopped
1/2 cup Mayonnaise
Toss the apple slices with the lemon juice. Mix in remaining ingredients. Cover and chill. Serve on lettuce leaves.
Winter Squash Soup
This recipe works well with acorn, butternut, or Hubbard squash.
3 Tablespoons Olive oil
3 Tablespoons Butter
1 large Onion, chopped
4 cups Water
4 cups Chicken broth
4 cups Winter squash, peeled, seeded and medium diced
2 Carrots, peeled and diced
1/4 cup Parsley, chopped
1 teaspoon Thyme
Salt and pepper to taste
Heat the oil and butter in a heavy soup pot. Add the onions and cook until just soft. Add the remaining ingredients and slowly bring to a boil. Reduce the heat and simmer for 45 minutes. Carefully add small amounts to a food processor or blender. Puree the entire batch. Add to a new pot and re-warm over low heat. Serve warm.
Tuscan-Style Beef Stew
The flavors of Italy produce a wonderful beef stew.
2 1/2 Tablespoons Olive oil
1 1/2 pounds Beef stew meat (cubed)
1 1/2 teaspoons Garlic, minced
1/2 cup Carrot, diced
1/2 cup Onion, diced
1/2 cup Celery, diced
1 1/2 cups Red wine
3 1/2 cups Chicken broth
1/2 cup Tomato sauce
2 teaspoons Basil
1 1/2 cups Winter squash (acorn, butternut, etc.), peeled and cubed
1 tablespoon Cracked black pepper
Heat the oil in a Dutch oven. Add the beef and brown. Add the garlic, carrot, onion, and celery. Cook until just soft. Add the remaining ingredients. Bring to a boil. Reduce the heat and simmer for one hour. Check the seasonings. Serve warm.
Somewhat Spanish Chicken
1 whole chicken, boiled and deboned--reserve at least 5 cups stock
1 can creamed of chicken soup
1 small jar pimentos
1 medium onion, diced
Jalapeno peppers, diced
3 Tbsp. butter
1 bag Tortilla or Tostitos chips-plain
1 block cheddar cheese, shredded
In 5-quart pot, boil chicken until tender, debone and reserve stock.
In saucepan, melt butter; add onions, peppers, and pimentos. SautÃ© until
onions are transparent. Add cream of chicken soup and 1 cup of chicken stock; stir to blend well. If sauce looks too thick, add more stock. Heat until well blended.
In a casserole dish, layer the chips, chicken, soup, and cheese. Continue
this process until all ingredients are used up with cheese being the last.
Bake in over at 350 degrees for about 20 minutes or until bubbly.
California-style Chicken Salad
Serve this tasty entree salad at your next summer luncheon.
1/4 cup Mayonnaise
1/4 cup Sour Cream
1 Tablespoon Lemon juice
1/2 teaspoon Dill weed
1 1/4 pound Chicken, boneless breast, cooked and diced
3/4 cup Green seedless grapes, cut in half
1/2 cup Almonds, slivered, toasted
1 Scallion, chopped
Salt and pepper to taste
Green leaf lettuce
Whisk together the mayonnaise, sour cream, lemon juice, and dill. Toss in the chicken, grapes, almonds, and scallions. Mix well. Check seasonings. Refrigerate for at least 30 minutes. Serve cold over lettuce leaves.
There are more recipes that I collect and I receive most of them through a website called Emazing.