This is one of my all time favorite salads!
1 lb. chicken, cooked and diced (when in a hurry I use canned chicken)
2 heads lettuce (I prefer romaine)
1 bunch green onions, cut
small package slivered almonds
1 package wontons, fried til golden brown (I use approx 6- 6x6 egg roll skins)
Combine all of the above ingredients.
Dressing (put on just before serving):
1 c. oil
1/2 c sugar
1/2 c. white vinegar
2 tsp. pepper
2 tsp. salt
This salad is always a hit, whenever I make it.
Monday, March 9, 2009
Spinach Salad
1 bag/bunch spinach
poppy seed dressing
craisins
bacon pieces (I use bacon bits instead)
shredded Parmesan cheese
Just prior to serving, add desired amount of dressing to cover spinach. Add cheese, craisins & bacon. Mix.
poppy seed dressing
craisins
bacon pieces (I use bacon bits instead)
shredded Parmesan cheese
Just prior to serving, add desired amount of dressing to cover spinach. Add cheese, craisins & bacon. Mix.
Fluffy Cheesecake - Cherry
I am not a huge fan of cheese cake because of how rich it is, which I why I REALLY like this one:
11. oz. cream cheese
1 c. powdered sugar
8 oz. whipped topping
graham cracker pie crust
20 oz. can cherry pie filling
Beat softened cream cheese & powdered sugar until smooth. Fold in whipped topping and then spoon into crust. Top with pie filling and refrigerate.
* I've served this right after making, and it's fine. It's just a little more set if it's refrigerated longer.
11. oz. cream cheese
1 c. powdered sugar
8 oz. whipped topping
graham cracker pie crust
20 oz. can cherry pie filling
Beat softened cream cheese & powdered sugar until smooth. Fold in whipped topping and then spoon into crust. Top with pie filling and refrigerate.
* I've served this right after making, and it's fine. It's just a little more set if it's refrigerated longer.
Sunday, March 8, 2009
Cheesy Potato Soup
I know there are a million potato soup recipes, but we had this one tonight and it was really good!
Cheesy Potato Soup
4 medium potatoes, peeled and chopped
1 large onion, chopped
4 c. water
1/4 c. butter
3 T. flour
1/2 c. milk
2 c. cheddar cheese, shredded
1 tsp. salt1/4 tsp. seasoned salt
1/4 tsp. paprika
1/8 tsp. pepper
Combine potatoes, onion, and water in a large saucepan. Bring to a boil and simmer until tender, about 20 minutes. In skillet, melt butter; add flour. Cook and stir until mixture bubbles, about 1 min. Remove from heat and stir in milk. Return to heat; cook and stir until thickened. Stir mixture slowly into potato mixture. Add cheese and seasonings.
I didn't do this part but thought it was a cool idea:
My favorite way to serve the soup is in a warm bread bowl. Here is an easy way I made mine. I took one loaf of frozen bread dough and once it was thawed, but still cold, I divided it into three equal portions, forming each one into a circle. I placed them on a sprayed cookie sheet and covered them with plastic wrap that had been sprayed. Let rise until double in size. Remove wrap and bake at 350 for 25 minutes or until golden brown. Slice off the top once the bowls are cool and hollow them out with a spoon. Fill with this delicious soup or any other soup of your choice! If you need more than three bread bowls you can use as many additional frozen bread loaves as needed. Frozen rolls can also be used by combining three rolls to make one large circle. If you want larger bowls you can split the loaf in half rather than in thirds.
Cheesy Potato Soup
4 medium potatoes, peeled and chopped
1 large onion, chopped
4 c. water
1/4 c. butter
3 T. flour
1/2 c. milk
2 c. cheddar cheese, shredded
1 tsp. salt1/4 tsp. seasoned salt
1/4 tsp. paprika
1/8 tsp. pepper
Combine potatoes, onion, and water in a large saucepan. Bring to a boil and simmer until tender, about 20 minutes. In skillet, melt butter; add flour. Cook and stir until mixture bubbles, about 1 min. Remove from heat and stir in milk. Return to heat; cook and stir until thickened. Stir mixture slowly into potato mixture. Add cheese and seasonings.
I didn't do this part but thought it was a cool idea:
My favorite way to serve the soup is in a warm bread bowl. Here is an easy way I made mine. I took one loaf of frozen bread dough and once it was thawed, but still cold, I divided it into three equal portions, forming each one into a circle. I placed them on a sprayed cookie sheet and covered them with plastic wrap that had been sprayed. Let rise until double in size. Remove wrap and bake at 350 for 25 minutes or until golden brown. Slice off the top once the bowls are cool and hollow them out with a spoon. Fill with this delicious soup or any other soup of your choice! If you need more than three bread bowls you can use as many additional frozen bread loaves as needed. Frozen rolls can also be used by combining three rolls to make one large circle. If you want larger bowls you can split the loaf in half rather than in thirds.
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