Soups, Salads, and Dressings

Seafood Chowder
(Judy)

The broth:
4 large onions, chopped
2-3 stalks celery, sliced
2 bay leaves, 1/2 Cup butter, 2 8-oz. cans mushrooms, 4 14-oz. cans chicken broth, 1 1/2 cups dry white wine. 3 Cups cream.

Simmer first 5 ingredients 'til vegetables are almost soft. Add liquid and a variety of fish: cooked halibut, lobster, crab, shrimp, abalone, or sole. Bring to near boil.

Lentil Soup
(Lynne)

This is Horst Mager's original recipe from the Rheinlander Restaurant in Portland, but it's one of our favorites.
In large double boiler or large saucepan add:
3 oz. salad oil. To oil add the following:
3 oz. dices bacon, 3/4 cup diced onion, 3/4 C. diced carrots, 3/4 C. diced celery.

Saute above mixture 'til onion & celery are transparent. Stirring constantly add 3/4 C. flour. When flour has blended with above mixture, slowly add 3 1/2 quarts of water, stirring constantly. Then add:
1 C. lentils 4 T. beef base
2 t. salt pinch nutmeg
2 t. all in one pinch white pepper
2 t. MSG 3/4 C. diced potatoes
simmer for approximately 3 hours.

Cinnamon Candy Applesauce Salad
(Pat)

2/3 C. cinnamon candies- red hots.
1 C. boiling water.
1 sm. pkg. lemon jello
1 C. applesauce

Melt candy in boiling water, let set & stir to dissolve candy. Bring to boil, add jello, stir, then add applesauce, pour in lrg. pyrex dish or mold.

Filling
Mix: 1 C. mayonnaise, 1 C. chopped nuts, 1 C. chopped celery, 8-oz cream cheese.

When first mixture is set enough, spread with above filling. Then mix another first mixture. Let cool, pour over filling. Keep refrigerated. Very good & very colorful!

Stripe Jello
(Janet)

4 pkg. Jello (small)
2 C. milk
1/2 C. sugar
1/2 C. cold water
2 pkg. Knott's gelatin
1 pt. sour cream
9x13 pan, cooled in refrigerator

1. Mix first pkg. jello with 3/4 C. hot water & 3/4 C. cold water & put in pan.
2. Bring milk & sugar to boil. Add gelatin to cold water & poor into hot milk. Cool to room temperature. When cool, add sour cream (use mixer to blend).
3. When first jello is set, add 1 1/2 C. milk mixture & let set.
4. Repeat with second layer of jello, cooled.
5. Repeat until there are 4 layers of jello, 3 of milk mixture.

24 Hour Salad
(Judy)

3 C. torn lettuce
1 1/2 C grated swiss cheese
One 10 oz. pkg. frozen peas
4 hard boiled eggs
1/2 lb. bacon - crisp, crumbled
1/2 head of romaine lettuce
3/4 C. mayonnaise

Place lettuce in bottom of bowl. Sprinkle with salt & pepper. Top with cheese & peas, eggs & bacon. Place romaine on top & spread with dressing. Cover & refrigerate overnite. Toss before serving.

Frozen Cherry Loaf
(Arlie)

1 can (16 oz.) dark sweet cherries
1 can crushed pineapple, 8 3/4 oz.
1 can (11 oz.) mandarin oranges
1 pkg. (8 oz.) cream cheese, soft
1 C. sour cream
1/4 t. salt
2 C. miniature marshmallows
1/2 C. chopped nuts

Drain fruit, reserve a few cherries & oranges for garnish. Beat cream cheese until fluffy; blend in sour cream, sugar & salt. Fold in fruits & marshmallows & nuts. Pour into loaf pan & freeze 6 hours. Unmold & garnish with orange sections & cherries.

Russian Tea
(Merla)

2 C. Tang
1 pkg. Wylers lemonade mix
1/2 C. instant tea
2 C. sugar (Use two heaping tsp. per cup of hot water)
1/2 t. cinnamon
1/2 t. cloves

Blue Cheese Dressing
(Merla)

One 2 oz. pkg. blue cheese
1 t. garlic salt
1 t. onion salt
2 t. dried parsley
2 T. mayonnaise
1 pint sour cream
1 pkg. ranch style dressing mix
milk or butter milk, as desired

Combine all the above & put in quart jar with lid overnight. The longer in refrigerator the better it is. Add salt & pepper to taste.

Fabulous Roquefort
(Arlie)

3 oz. roquefort or blue cheese, crumbled
2 C. mayonnaise
1 T. chopped chives
1/4 t. or more garlic powder
1/2 t. worcestershire sauce
1 C. dairy sour cream
1/2 C. buttermilk
1/4 t. pepper
Dash tabasco sauce (several, according to handwritten notes)

Mix together & blend. Makes about 1 quart.

Tomato Soup Salad Dressing
(Marcia)

1 can tomato soup
3/4 C. vinegar (too much vinegar, try 1/2 C. according to handwritten notes
1/2 C. oil
1/4 C. sugar
1 T. worcestershire sauce
3 T. grated onion
1 t. paprika
1 scant t. mustard

Put into quart jar, seal, shake well. Stir before serving.