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Food court 6-26

How about some simple soups, salads and sandwiches on these hot nights for a quick meal that is fast and pleasing to the palate!

Yummy Quick Taco Soup

1 pound ground beef

1 onion, diced

2 16-ounce cans black beans

1 16-ounce cans kidney beans

1 11-ounce can corn

1 10-ounce can diced tomatoes with green chilies

1 46-ounce can tomato juice

2 1 1/4-ounce packages taco seasoning mix

Garnishes: sour cream, shredded cheddar cheese, tortilla chips

Brown beef in a skillet over medium high heat, drain. Add beef in a large slow cooker, add onion and undrained beans, corn and tomatoes. Pour in tomato juice. Stir in seasoning mix. Cover and cook on low setting for 6 to 8 hours. Serve with sour cream, cheese and tortilla chips. Serves 6 to 8.

Ranch and Bacon Pasta Salad

1 8-ounce package rotini pasta, uncooked

1 1/2 cup mayonnaise

1 tablespoon ranch salad dressing mix

1 tablespoon bacon bits

3 green onions, chopped

Cook pasta according to package directions. Drain and rinse with cold water. In a large bowl, mix remaining ingredients until well blended. Fold in pasta. Cover and chill before serving. Serves. 4.

Kicky Southwestern Chicken Salad

3/4 cup mayonnaise

1/4 cup fresh cilantro, chopped

3 tablespoons lime juice

1 teaspoon chili powder

4 cups cooked chicken, chopped

3/4 cup poblano pepper, diced

Salt to taste

10 8-inch flour tortillas, warmed

Garnish: Diced green pepper, diced avocado, diced tomatoes, shredded Monterey Jack cheese

Whisk together mayonnaise, cilantro, lime juice, garlic and seasonings in a large bowl. Stir in chicken, poblano pepper and salt. Serve in warmed tortillas, and then garnish as desired. Serves 4.

Chilled Fruit Salad

16 ounces strawberries, hulled and halved

2 cups green grapes

1 15-ounce can of mandarin oranges

1 20-ounce can pineapple chunks, drained

4 to 5 bananas, cut into chunks

1 21-ounce can peach pie filling

In a serving bowl, gently mix all ingredients together. Cover and chill until ready to serve. Serves 8.

Shortcut Stromboli

1 loaf frozen bread dough, thawed

1 tablespoon Parmesan cheese

2 eggs, separated

2 tablespoons oil

1/2 teaspoon garlic powder

1 teaspoon dried parsley

1 teaspoon dried oregano

1/2 pound deli ham, sliced

1/4 pound salami, sliced

1 6-ounce package shredded cheddar cheese

Spread thawed dough in a rectangle on a greased baking sheet. In a bowl, mix Parmesan cheese, egg yolks, oil and seasonings. Spread cheese mixture on top of dough. Layer with meat and cheddar cheese. Roll up jelly-roll style; place seam side down on baking sheet. Let rise about 20 minutes. Brush with egg whites. Bake, uncovered, at 350° for 30 to 40 minutes until golden brown. Slice to serve. Serves 6.

Creamy Crab and Shrimp Bisque

1 10 3/4-ounce can cream of celery soup

1 10 3/4-ounce can cream of potato soup

1 10 3/4-ounce can cream of asparagus soup

2 cups half and half

2 cups mild

1/4 cup butter

1 pound cooked crabmeat, chopped

1/2 pound cooked shrimp, chopped

Seafood seasoning to taste

Combine all ingredients in a large slow cooker. Cover and cook on low setting for 3 to 4 hours. Serves 6 to 8.

Chilled Fruit Salad

16 ounces strawberries, hulled and halved

2 cups seedless green grapes

1 15-ounce can mandarin oranges, drained

1 20-ounce can pineapple chunks, drained

4 to 5 bananas, cut into chunks

1 21-ounce can peach pie filling

In a serving bowl, gently mix all the ingredients together. Cover and chill until ready to serve. Serves 8.

Hawaiian Ham Sandwiches

24 Hawaiian sweet rolls

1 pound deli ham, sliced

2 6-ounce packages shredded Swiss cheese

1 teaspoon poppy seed

1/2 cup butter, melted

1 1/2 tablespoons Dijon mustard

2 tablespoon minced onion

1 1/2 teaspoons Worcestershire sauce

Cut rolls in half, set tops aside. Place bottoms in a lightly greased 13-by-9-inch baking pan, they should just fit. Layer ham and cheese on top. Sprinkle with poppy seed; replace roll tops. In a bowl, combine remaining ingredients. Pour over top. Bake, covered with aluminum foil, at 350° for 15 to 20 minutes. Cut into squares. Makes 2 dozen.

Strawberry Pretzel Salad

2 cups pretzels, crushed

1 cup plus 1 tablespoon sugar, divided

3/4 cup butter, melted

1 8-ounce package cream cheese, softened

1 8-ounce container frozen whipped topping, thawed

2 3-ounce packages strawberry gelatin

2 cups boiling water

2 10-ounce packages frozen strawberries

In a bowl, combine crushed pretzels, one tablespoon sugar and butter; press mixture into an ungreased 13-by-9-inch baking pan. Bake at 400° for 8 minutes. Cool. In a large bowl, combine cream cheese, remaining sugar and whipped topping. Beat with an electric mixer on medium speed until mixed through. Spread on top of pretzel layer. In a separate bowl, combine gelatin mix with boiling water, stir in frozen strawberries. Freeze just until mixture starts to set. Pour over cream cheese layer. Cover and chill until ready to serve. Serves 10 to 12.

Sunshine Chicken Salad

2 10-ounce cans chunk chicken breast, drained

1 cup green grapes, sliced

1/2 cup chopped pecans

1 8-ounce can mandarin oranges, drained

3/4 cup creamy cucumber salad dressing

Combine all ingredients in a bowl, cover and chill before serving. Serves 6.

Picnic Pasta Salad

1 16-ounce package bowtie pasta, cooked

1 to 2 cucumbers, peeled, quartered and sliced

1 pint cherry tomatoes, halved

3 8-ounce cans sliced black olives, drained

1 8-ounce package Muenster cheese, cubed

1/4 cup cooked ham cubed

1 10-ounce bottle Italian salad dressing

Combine all ingredients in a large bowl, toss well. Cover, chill before serving. Serves 10 to 15.

Pulled Chicken and Slaw Sandwiches

1 cup barbecue sauce

1 cup catsup

1/2 cup water

1 teaspoon lemon juice

2/3 cup brown sugar, packed

1 deli roast chicken, coned and shredded

6 buns, split

Garnish: deli coleslaw

In a large saucepan, combine barbecue sauce, catsup, water, lemon juice and brown sugar; stir well. Add chicken. Cook over medium heat until mixture is heated through or cover and cook on low setting for one hour in slow cooker. Serve on buns, spoon slaw over chicken. Makes 6.

If you have any recipes you would like to share with other readers email them to judyd2313@frontier.com. Happy summer cooking!

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