My Recipes

1 (11 ounce) can mandarin oranges,

drained

1 (8 ounce) can crushed pineapple,

drained

3 1/2 cups frozen whipped topping,

thawed

2 cups shredded coconut

2 cups miniature marshmallows

1/2 cup milk

1 cup maraschino cherries

1.   In a large bowl, combine the oranges, pineapple, whipped topping, coconut, marshmallows and milk.

2.   Mix together well and chill 1 hour before serving. Garnish with cherries.

Hearty Italian Meatball Soup

Ingredients

3/4 lb extra lean ground beef

1 cup (250 mL) finely minced onion

1/3 cup (75 mL) dry bread crumbs

 1/2 cup (125 mL) finely chopped fresh flat-leaf (Italian) parsley leaves

1/4 cup (60 mL) finely chopped fresh basil leaves

3 cloves garlic, finely mince

1 egg, beaten

1/2 tbsp (7 mL) canola oil

2 boxes (900 mL each) CAMPBELL'S^® Ready to Use 25% Less Sodium Chicken Broth

1 cup (250 mL) diced carrots

1/4 cup (60 mL) uncooked orzo (rice-shaped pasta) or rice*

1/4 tsp (1 mL) black pepper

Directions

·         1. Combine beef, onion, bread crumbs, 1/4 cup (60 mL) parsley, basil, garlic and egg in bowl. Knead mixture until well blended. Form into tiny meatballs – 1/2" (1 cm) in diameter

2. Heat oil in large non-stick skillet at medium-high. Cook meatballs until browned on all sides. Remove and set aside

3. Heat broth to a boil in large saucepan. Add meatballs and carrots. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally.

4. Stir in orzo, remaining parsley and black pepper. Cover and simmer until meatballs are fully cooked – about 10 minutes. Serve immediately.

Vegetable Soup

1 lb ground beef

5 cups water

2 tsp salt

2 tsp sugar

1 clove garlic diced

1/4 tsp oregano

1/2 tsp basil

1/4 tsp pepper

1 tsp Worcestershire sauce

2 bay leaves

1/2 tsp parsley flakes

a sprinkle of thyme

1 (28 oz) can of tomatoes

1/4 cup rice

1 cup chopped onion

1 cup each carrots

                     celery

                     cubed potatoes

                     shredded cabbage (optional I don't use it)

Brown ground beef and onion.  Drain off the fat, combine all ingredients in a crock pot or big soup pot and simmer for 1 1/2 hours on stove or 4 hours in crock pot.

Kim Corcoran

Kim's Favorite Potato Soup

Cut 4 medium peeled potatoes length wise, into quarters.  Then slice thinly and measure 4 cups.  Place in a large saucepan and add

1 cup thinly sliced onions

1 tsp celery salt

1/2 tsp salt

1/4 tsp pepper

2 cups boiling water

Bring to a boil and cover and simmer 30 minutes or until vegetables are tender.

Add:

2 cups milk

1/4 cup chopped parsley

Cover and simmer 10 minutes longer.  Season to taste.  Sprinkle each serving with 1 tblsp shredded cheddar cheese.

Serves:  6

Kim Corcoran

Kim's Favorite Onion Soup

2 Spanish onions

1/4 cup butter

4 cans beef broth

Bread broken into one inch cubes.

parmesan cheese

Chop onions and sauté in butter till soft.  Add four can of beef broth and cook for 10 minutes.  In onion soup bowls place one piece of French bread, sprinkle parmesan cheese over bread and cover with soup.

Sprinkle grated mozzarella over soup and place in a 350 degree oven and cook for 10 minutes or until cheese has melted and turned brown.

Kim Corcoran

Tabular Salad Mix

Tabouli is a tradition Middle Eastern Salad made from bulgur wheat - wheat which has been precooked, cracked and dried.  Thus it needs no further cooking; make it an ideal dish for warm summer days or when time is at a premium. 

Place:  1 cup tabouli mix in a bowl

            1/4 olive oil

            1 cup cold water

            1 cup finely chopped tomato or cucumber

Refrigerate for 1/2 to 1 hour to absorb water and blend flavors together.  Serve on a bed of lettuce with your choice of garnishes such as chopped black olives, cucumber slices, radishes, fresh parsley.

Kim Corcoran

Tabouli Stuffing

Mix 1/2 cup tomato sauce with tabouli prepared according to above instructions (but omit the tomato) and use as stuffing for green peppers, squash, tomatoes or dolmas.

Caesar Salad

8 tblsp olive oil

1 tblsp vinegar

1/2 tsp dry mustard

1/2 tsp salt

3 garlic buds

1 1/2 tblsp Worcestershire sauce (use 1/2 this amount)

1 tblsp lemon juice

4 tblsp grated parmesan cheese

1 egg

1 large head  romaine

crutons

Mix all ingredients except lettuce, crutons and bacon in blender.  Pour dressing on just before serving.

Cheeseburger Soup Recipe

2 Carrots
1 Onion
2 Stalks Celery
8 Cups Potatoes diced
3 Cans Chicken Broth
1/4 c Flour
1/2 c Butter
1/2 lb Hamburger meat
1/2 c Milk
1/4 c Sour Cream
1/2 lb Velveeta Cheese (I use 1 pkg no name medium cheddar)
Salt and Pepper to taste

Brown the meat and drain. Set Aside. Chop the potatoes up into small chunks and set aside. Grate the carrots and chop the celery and the onion. Melt 1/4 c of the butter in a large 5 qt pot and sauté the onions and the celery until clear. Add cooked hamburger meat, and potatoes along with the chicken broth. Simmer until the potatoes are tender. While this is cooking, take the remaining butter and add the flour over low heat. Stir until thick then set aside. Once the potatoes are done to your liking, add the flour mixture to thicken the soup. Stir well, and then add the cheese cut into blocks along with the milk. Stir occasionally until the cheese is melted. Right before serving take the soup off of the heat and add the sour cream. Stir until incorporated and then serve. Goes great along with some French Bread!

You will find as you cook this you will adjust the amounts of broth and cheese for your own liking. You can also play with the amount of potatoes and meat to make it a more filling soup.