Soups and Salads

White Chicken Chili
1 T. Corn oil
1 chopped onion
1 Clove garlic, minced
1 tsp. cumin
2 large whole chicken breasts, skinned and cooked
1 can garbanzo beans, drained (opt.)
1 can white corn, drained
1 can white beans, drained
2 cans chopped green chilies
2 chicken bouillon cubes
1 ½ C. boiling water
1 C. shredded cheddar cheese
1 TBLS. Corn starch
Sauté onion, garlic cumin in hot oil. Chop chicken breasts. Add chicken, beans, corn, chilies to sautéed items. Stir to blend. Add boiling water, chicken bouillon and stir again. Cover and let cook over low heat until flavors blend - about 30 minutes. Stir occasionally, do not let beans and corn scorch on bottom. Can put on low in crock pot. When complete mix Corn starch with a little cold water, add to thicken. Serve with chips and cheese.( This recipe came from the Willets who lived in 20th ward then moved to Arizona


Favorite Turkey Noodle Soup
1 Pkg. Turkey Noodle Soup Mix
(recipe to follow)
2 Stalks Celery diced
8 C. Water
3 C. Cooked diced Turkey or Chicken
2 Carrots diced
¼ C. minced onion
Combine Mix and water in a large stockpot. Add carrots, celery and onion and simmer for 15 minutes. Discard bay leaf. Add turkey.
Soup mix
8 bouillon cubes chicken flavored
¼ teas. Black pepper
¼ teas. Thyme
1/8 teas. Celery seeds
1/8 teas. Garlic powder
1 bay leaf
(This can be packaged as a Christmas gift with the Soup recipe attached. Received this from the Davies in South Jordan.)

Potato and Broccoli Soup
Aunt Jan’s recipe
½ C. Butter
1 C. celery chopped
1 C. Onion
Sauté’ in bottom of stock pot.
6 medium potatoes diced
2 14 oz cans chicken broth
Simmer 15-20 minutes. Add:
1 10 oz pkg. frozen broccoli
Celery tops
2 TBLS. Parsley
Salt & Pepper to taste
1 Qt. milk save a little to mix with 6 Tbls. Cornstarch to thicken.
Once thick add:
1 C. Sharp cheddar cheese


Grandma Hurley’s Beef Stew
2 lbs. stew meat
1 C. flour seasoned with seasoned salt
2 C. potatoes diced
1 C. carrots sliced
1 C. onion diced
8 C. water
4 beef bouillon
4 chicken bouillon
2 pkgs. dry brown gravy mix
Dredge stew meat in seasoned flour, then brown in frying pan. Put in bottom of Crock pot. Add potatoes, carrots, and onion, water, and bouillon. Simmer on High 6-8 hours until meat is tender. Mix gravy mix with a little cold water, and pour in stirring until dissolved. Cook 15 minutes more until thickened.

Vegetable Tomato Soup
2-3 Quarts Water
2 Large cans cut up tomatoes
or 1 quart bottled
6-8 potatoes cubed
6-8 carrots chopped
2 onions chopped
½ Cube butter opt.
2 bay leaves
1-2 Tbls. Salt to taste.
1 teas. Pepper
Sugar to taste (1/8 C.)
3-4 cubes Beef bouillon
¼ C. Parsley Flakes
1 C. frozen peas
Add vegetables and seasonings (except peas) to water and cook until tender. Add peas 2 -3 minutes before serving.
(You may add 1 Cup Barley, rice, noodles, or chicken. Freezes well but noodles tend to get mushy. Recipe from Aunt Sherrie Holt.)

Corn Tortilla soup
Soup
2 onions, quartered
2 tomatoes cored and quartered
1 teas. Vegetable oil
1 ½ teas. Dried oregano
1 ½ teas. Ground cumin
2 garlic cloves, minced
6 C. Chicken stock or 3 cans
½ teas. Salt
Combine onions, tomatoes in blender or food processor, and process until smooth. Heat oil in stock pot over medium high heat until hot. Add dried oregano, cumin, and minced garlic and sauté 10 seconds. Add pureed onion mix to pan and cook 1 minute. Stir in Chicken broth and salt; bring to boil, reduce heat and simmer 15 minutes.
Topping:
3 6” corn tortillas, cut into ¼ “ strips
1 ½ C. shredded cooked chicken breasts
½ C. shredded Monterey Jack Cheese
6 lime wedges
Preheat oven 350o. Place tortilla strips in a single layer on cookie sheet. Bake for 12 minutes until strips are toasted.
Ladle soup into 6 bowls and top with strips, chicken and cheese. Serve with Lime wedges.
165 Calories,17g. Protein, 12.6g Carbs.
(Cooking Light 1999)
Chicken Cheese Soup
2 C. chicken cooked and diced
1 Lg. onion diced
2 C. Carrots diced
2 C. Celery diced
2 C. potatoes diced
8 C. water
10 chicken bouillon cubes
1 C. flour
½ C. margarine
1 16 oz. jar Cheez Whiz
Put chicken, vegetables, water and bouillon into large crock pot and cook on high for 1 hour. Reduce to low and cook additional 4-6 hours until vegetables are tender. When ready to serve, thicken soup by melting butter and adding flour to make thick paste. In separate bowl, melt Cheez Whiz and add slowly to flour mixture. Add cheese mixture to soup and heat until thickened.
(Came from Laurie Reeve South Jordan)


Cream Cheese potato Soup
½ C. chopped onion
2 TBLS. Butter
4/6 medium potatoes peeled and diced
2 Cubes chicken bouillon
½ teas. Salt
1 ½ C. water
1 8oz. Cream cheese, softened
¼ C. flour
3 C. milk
In large sauce pan, sauté onion in butter until tender. Add potatoes, bouillon, water and salt. Cover and cook 15 minutes, or until tender. Blend cream cheese and flour until smooth. Stir into potato mixture. Add milk. Heat until boiling, stirring frequently. Boil 1 minute. Season to taste. Garnish each serving with chives or paprika or grated cheese. Serves 4-6.


All Time Favorite Oriental Chicken Salad
½ head red leaf lettuce
½ head romaine lettuce
½ sliced red onion
1 can mandarin oranges
½ C. Craisins
Chicken cooked, diced or
bacon cooked/broken
Then brown carefully under broiler - burns easy!
1 pkg. oriental flavored
Ramen Noodles- broken up
½ C. sesame seeds
Brown separately
¾ C. Sliced almonds
(both cost less in pound pkg. at a health food store)
Dressing:
Mix seasoning pkg. from oriental flavor ramen noodles with
¼ c. red wine vinegar
¼ C. sugar
½ C. oil
Whip dressing ingredients, then mix dressing with all. (option - marinate chicken in dressing until served)

Chicken Pasta Salad
6 Chicken breasts, cubed
2 pkg. colored curly pasta, cooked
2 cans pineapple tidbits, save juice
2 C. seedless grapes cut in ½
2 C. sliced water chestnuts
4 C. chopped red apple w/skin
4 C. chopped celery
4 green onions chopped
1 lg. can cashews
Soak apple in pineapple juice; drain. Mix all ingredients.

Dressing:
1 lg bottle coleslaw dressing
1 C. mayonnaise
Cucumber Salad
Thinly slice Cucumbers
Sprinkle with sugar, salt, pepper
Pour rice vinegar over top


Broccoli Salad
Costco ½ pkg. cut up broccoli
½ red onion sliced
1 lb. bacon cooked and cut up with kitchen shears.
1 8oz pkg mozzarella cheese
½ C. craisins
1 C. sunflower seeds
Trim up broccoli, slice onion add rest of ingredients. Mix up dressing and toss just before serving.
Dressing:
1 ½ C. mayonnaise
4 teas. vinegar
¼ C. sugar

Black Bean Salad
Dressing:
2 T. extra virgin Olive oil
1 T. Red wine vinegar
4 T. Fresh lime juice
1 teas. Salt
½ teas. Ground pepper
Salad:
2 cans black beans, rinsed and drained
1 bag grandpa Holts frozen corn
¼ C. cilantro, chopped
1 red onion, chopped
2 lg. tomatoes, seeded and chopped
2 jalapenos, seeded and minced
1 avocado, chopped
Whisk dressing together. Set aside. Combine all salad ingredient except avocado. Toss salad gently to mix. Pour dressing over top and toss gently to coat. Top with avocado.

Bacon Spinach Salad
1 bunch spinach, washed and dried
2 C. Shredded swiss cheese
1 C. Cottage Cheese, rinsed
1 C. craisins
¼-½ lb. crumbled bacon
Dressing:
¾ C. sugar
1/3 C. warm white vinegar
1 teas. Dry mustard;1 teas. Salt
1 C. oil
1 T. Minced onion
whip all together in blender then add:
2 teas. Poppy seeds
Aunt Becky’s Chicken Salad
4 C. cubed cooked chicken
2 C. chopped celery
½ C. red onion
6 C. red or green grapes ½’d
2 C. cashews
1 ½ C. Mayonnaise
¼ C. sugar
1 teas. Salt
1 ½ tsp. pepper
½ teas. Bon appetite
3 T. lemon juice
Mix all ingredients together and chill for at least 2 hours. Serve on croissants.
(We served this at aunt Jenny’s wedding)

Pretzel Salad
1 bag pretzels
3 cubes butter, melted
3 8oz pkgs. Cream cheese, softened
2 C. sugar
2 cartons frozen raspberries in light syrup
1 large raspberry jello
2 c. Boiling water
Whip cream
Preheat oven 450o. Crush pretzels with rolling pin while still in bag. Lift pretzels out to avoid salt and place in 9x13 pan. Pour melted butter over them and bake 10 minutes. (You probably won’t use all the pretzels) While baking, Mix Cream cheese with sugar, blend well. Drop by spoon fulls on hot pretzels and try to spread it. Put in Fridge to cool. In separate bowl, add boiling water jello. Place partially defrosted raspberries into jello mixture and place in fridge for 30 minutes. Spread on top of cream cheese mix. When ready to serve spread whip cream or cool whip on top.

Taco Salad
1 lb. ground beef
½ onion
Brown together in frying pan.
Rinse fat off beef, then add:
1 cup salsa
½ pkg taco seasoning mix
Salad:
1 head romaine lettuce
1 lb. grated cheddar cheese
Olives
Tomatoes
Doritos
You can make a yummy salsa ranch dressing, by combining 2/3 C. Salsa with 1/3 C. Ranch dressing.

Pasta Salad
Colored curly noodles
Broccoli
Olives
Carrots
Onions
Cucumbers
Cheddar cheese
Tomatoes
All cut up in bit size sizes.
Dressing:
Miracle Whip
Dill Pickle juice
Mustard
Seasoning salt
Tony Cacharees seasoning
Onion salt
This recipe came from aunt Chanda, I was assigned this salad many times with the Holt gatherings they loved it.

Olive Garden House Dressing
8 oz Paul Newmans Vinegar & oil dressing
1 T. sugar
½ teas. Garlic
½ teas. Basil, dried
½ teas. Oregano, dried

Café Rio Dressing
1 ranch packet
3 Tbls. Salsa Verde
1/8 teas. Tabasco
½ bunch cilantro
2 med. Cloves garlic
¾ E. mayo.
¾ C. sour cream
Grated lime peel
Lime juice to taste

Café Rio Pork for Salad
1 pork roast
2 Cups salsa
½ C. brown sugar
Put all in crock pot cook on high 6-8 hours or low 10-12 hours.

Cherry Pie Cool whip Salad
1 Lg. cool whip
1 Lg. crushed pineapple
2 mandarin oranges
1 Can cherry pie filling
1 Can sweetened condensed Milk
Marshmallows as needed
Mix together and refrigerate!

Pistachio Salad
1 lg. pistachio pudding mix
1 lg cool whip
1 can pineapple, drained
2 bananas cut up
Mix and enjoy!
Fancy Jello
Dissolve 2 3oz size pkgs. jello in 2 cups of boiling water. Add ¼ C. sugar and 1 8 oz cream cheese. Mix in blender for about 2 minutes. Then add 2 cups ice cubes. Blend for several minutes more. Pour into serving dish and refrigerate.

My Favorite Spring Salad
2 Spring Lettuce Mix
1 lg. Carton Strawberries
1 bag skor chips
(I only use ½ a bag or less)
1 purple onion
1 c. real parmesan cheese
DRESSING
1 c. Mayo (I like Best foods)
2/3 c. sugar
½ c. milk
¼ c. rice vinegar
2 tsp poppy seeds

Autumn Apple and Spinach Salad
2 Tbls. Fresh orange juice
2 Tbls. Fresh lime juice
2 teas. Dijon mustard
2 teas. Honey
¼ teas. Salt
1/8 teas. Fresh ground black pepper
½ C. thinly sliced red onion
8 C. bags pre-washed baby spinach
1 large, firm, sweet-tart apple, cored and thinly sliced
¼ C. crumbled blue cheese
Combine first 6 ingredients, stirring well with a whisk.
Combine onion, spinach, and apple in a large bowl. Drizzle with dressing; toss gently to coat. Sprinkle with cheese. Serves 6 1 1/3 Cups
Calories 60 ; Fat 1.9g; Fiber 2.2g.