Moneysaver
Treats, Treasures, & Traditions 2009 Recipe Book
SOUP & SALAD
FAST AND EASY CHILI
Nancy Ankney, Lewiston
2 lbs. ground beef
½ of each colored bell pepper, diced
1 or 2 onions, diced
3 28 ounce cans baked beans
1 package chili seasoning
1 or 2 cans diced tomatoes
11.5 ounce V-8 juice
2 or 3 cans kidney beans, drained and rinsed
2 or 3 stalks celery, diced
Brown beef, add onion, celery and bell peppers. Don’t overcook veggies. In a large pot, place the baked beans, kidney beans, seasoning, V-8 juice and tomatoes. Add the hamburger. Heat through and enjoy.
SAUERKRAUT SOUP
Sonja Lohman, Kendrick
1 lb. smoked polish sausage cut into ½” pieces
2 medium potatoes, peeled and cubed
2 medium onions, chopped
2 carrots cut into ¼” slices
6 ounces tomato paste
3 cans chicken broth
32 ounce can sauerkraut, rinsed and drained
In a large saucepan, combine sausage, potatoes, onions, carrots and chicken broth. Bring to a boil. Reduce heat, cover and simmer 30 minutes. Add sauerkraut and tomato paste. Mix well. Return to boil, reduce heat, cover and simmer for 30 minutes. Makes 8 to 10 servings.
WACKY ITALIAN SALAD
Sherry Snodderly, Clarkston
1 package of spiral pasta
8 ounces pepperoni slices
8 ounces mozzarella cheese, cubed
1 red onion, chopped
1 small bottle of Zesty Italian dressing
Follow the instructions on the package of pasta to cook. After the noodles have cooled, toss in the remaining ingredients. Chill in the refrigerator for an hour before serving.
IDAHO BAKED POTATO SOUP
Charlotte Baldwin, Lewiston
2/3 cup butter or margarine
2/3 cup all purpose flour
7 cups milk
4 large baking potatoes, baked, peeled and cubed (about 4 cups)
4 green onions, sliced
12 bacon strips, cooked and crumbled
1 ¼ cup shredded cheddar cheese
8 ounces sour cream
¾ tsp. salt
½ tsp. pepper
In large soup kettle or Dutch oven, melt the butter. Stir in flour, heat and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes and onions. Bring to boil, stirring constantly. Reduce heat, simmer for 10 minutes. Add remaining ingredients, stir until cheese is melted. Serve immediately. Yields 8 to 10 servings.
CHUNKY BEEF NOODLE SOUP
Beverly Lang
1 lb. boneless round steak (cut in ½” cubes)
1 medium onion, chopped
2 garlic cloves, minced
1 Tbs. vegetable oil
2 cups water
1 can diced tomators, undrained
1 can condensed beef consomme, undiluted
1-2 tsp. chili powder
1 tsp. salt
½ tsp. oregano
1 cup spiral pasta (uncooked)
1 medium green pepper, chopped
¼ cup fresh parsley, chopped
In a large saucepan over medium heat, cook steak, onion and garlic in oil until meat is browned and onion is tender, about 5 minmutes. Stir in next six ingredients. Bring to boil, reduce heat, simmer about 1 ½ hours until meat is tender. Stir in pasta and green pepper. Simmer uncovered, 8 minutes until noodles are tender. Add parsley. Makes 8 servings.
CREAMY DIJON TURKEY SOUP
Tina McLean, Lewiston
1 cup each, chopped celery, carrots and onion
½ cup chopped green bell pepper
1 large garlic clove, minced
2 Tbs. flour
½ tsp. salt
¼ tsp. white or black pepper
3 cups skim milk
¼ cup Dijon mustard
1 chicken boullion cube
2 cups turkey, cooked and cubed
In 3 quart saucepan, over medium high heat, saute celery, carrots, onion, bell pepper in margarine five to 6 minutes or until celery is tender. Add garlic and saute 1 to 2 minutes. Stir in flour, salt and pepper and cook 1 to 2 minutes. Remove pan from heat and slowly add milk, stirring constantly. Return pan to medium high heat. Stir in mustard and boullion cube, cook and stir 5 to 8 minutes or until mixture is thickened and bubbly. Stir in turkey and heat 1 to 2 minutes.
CHICKEN TORTELLINI SOUP
Patty Switzer, Lewiston
8 fresh mushrooms, sliced
¼ cup olice oil
3 large garlic cloves, minced
1 cup chicken broth
1 cup diced tomatoes
1 Tbs. basil and oregano spices
1 tsp. salt and pepper
9 ounce package refrigerated or fresh chicken tortellini
Cook mushrooms and garlic in olive oil in soup pot. Add broth, tomatoes and spices. Bring to a boil and then add the tortellini. Cook until tortellini are done. Sprinkle with grated Parmesan cheese if desired. A good soup for a cold fall or winter evening. Serves two.
SAUERKRAUT SALAD
Audrey Foredyce, Clarkston
1 cup sugar
½ cup vinegar
1 quart sauerkraut, drained
½ cup salad oil
1 cup celery, diced
½ cup (1 small) onion, chopped
1 cup green pepper, diced
½ cup pimiento or red pepper, diced
Heat sugar and vinegar until sugar is dissolved. Let cool. Mix all ingredients together in bowl and let stand overnight.
SPINACH SALAD
Tina McLean, Lewiston
1 bag spinach
6 hard boiled eggs, sliced
Red onion, sliced
6 strips bacon, cooked and crumbled
¼ cup grated Parmesan cheese
Vinaigrette dressing
Rinse and drain spinach, tear into pieces. In large salad bowl, layer spinach, eggs, onion, bacon and cheese. Serve with any type of vinaigrette dressing.
