Clam Chowder | Potato Soup | Four Bean Salad | Broccoli Salad | Wheat Salad | Macaroni Salad | Greek Pasta Salad | Potato Salad | Salad Dressing | Caesar Salad Dressing | Croutons
Clam Chowder – Christine
2/3 Pound Bacon – Diced & Browned 1 Cup Boiling Water
1 Large Onion – Chopped 2 – 3 Cups Milk
4 Large Potatoes – Cubed 1 Can Clams including juice
1 Teaspoon Salt1 Can Shrimp – Rinsed
½ Teaspoon White Pepper Parsley to Garnish
Cook all the ingredients together until potatoes are well done. Cook some extra cod or haddock in a frying pan and add to the clam chowder if you like more fish.
Potato Soup – Christine
10 Slices of Bacon, Chopped
4 Large Potatoes, Peeled & Diced
1 large Onion Chopped 1 Carrot, Grated
½ Cup Flour 3 Cups Milk
Grated CheeseSalt & Pepper to Taste
1/4 Cup Margarine Melted
Fry bacon until crisp, crumble & set aside.
To the bacon grease, add the potatoes, onions and carrots. Add enough water to cover the vegetables. Boil till potatoes are tender. Stir in bacon pieces.
To thicken this soup – melt the margarine, add the flour and milk all at once stirring until smooth.
Cook for about one minute and stir into the other ingredients.
Garnish with grated cheese.
Four Bean Salad – Vera Zatylny
1 Can Green Beans
1 Can Yellow Beans
1 Can Red Kidney Beans
1 Can Lima Beans
Drain all the cans of beans and put together in a bowl.
Add ½ Cup of Sliced Red or Sweet Onion
Make the Dressing:
½ Cup Salad Oil½ Cup Cider Vinegar
½ Cup White Sugar1 Teaspoon Salt
Bring this to a boil. Pour over well drained beans & onions.
Toss well. Refrigerate in covered jar.
Broccoli Salad – Mary McGeough
4 Cups Broccoli Cut into Pieces
Half a Red Onion Sliced Thinly
1 Cup Raisins (Soak a few Minutes before using)
½ Cup Roasted Sunflower Seeds
½ Cup Chopped Cooked Bacon
Mix all the above together with this dressing:
½ Cup Mayonnaise
2 Tablespoons Vinegar
1 Tablespoon Sugar
Wheat Salad – Anita
1 Cup Whole Wheat
8 Ounce Package Cream Cheese Softened
1 Can Drained Crushed Pineapple
2 Tablespoons Lemon Juice
1 Large Box of Vanilla Instant Pudding (just the dry powder – Do Not Add Milk)
1 Cool Whip Container – Large
Wash wheat kernels in cold water. Soak overnight, covered in water. Next day, drain wheat & place in saucepan. Cover with fresh cold water & cook until wheat is tender. About one hour.
Remove from stove and rinse with cold water to remove all the starch. Drain & cool well. Mix in the rest of the ingredients except the cool whip with the cooked wheat. Add the cool whip last. The pudding is used as a dry powder with no milk added to it. Chill overnight before serving.
Macaroni Salad – Christine
Cook 3 cups elbow macaroni. (Boil macaroni until "el dente"(or still firm) rinse and quickly chill the macaroni by immersing in ice water – after it’s well chilled, drain the macaroni.) By chilling the macaroni in the ice water, it stops the cooking process and the macaroni isn’t mushy!
To the chilled macaroni Add:
2 cans drained Tuna (use the tuna packed in water)
1 cup cubed cheddar cheese
¼ cup finely chopped green onion
¼ cup finely chopped sweet onion (use a vidala sweet onion or a red onion if you can’t buy a sweet onion)
season with salt, white pepper & a little dill weed (the dill flavour should be very subtle)
Mix in equal amounts of mayonnaise & ranch dressing to make it creamy. I have also used equal parts of mayonnaise and ceasar dressing – and that’s good too!
If you want to add more tuna or cheese go ahead. My friend Lori uses cubed ham instead of the tuna. To keep the macaroni firm delay stirring in the mayonnaise/dressing until just before you serve it.
Greek Pasta Salad – Susan
Cook 12 ounce package of Bow Tie Pasta & cool.
Mix in:
2 3/4 Cup Diced Tomatoes
2 Cups Diced Cucumbers or more
1 Cup Sweet Green Peppers – Diced
3/4 Sliced Red Onions
3 ½ Ounces Feta Cheese – Crumbled
1/3 Cup Sliced Black or Green Olives
½ Cup Fresh Oregano – Chopped
Or 1 Tablespoon Dried
Make up this Dressing:
1/4 Cup Olive Oil
3 Tablespoons Lemon Juice
2 Tablespoons Water
2 Tablespoons Basalmic Vinegar
2 Teaspoons Garlic – Crushed
Toss this into the salad and Enjoy!
Potato Salad – Christine
8 cups cold cubed potatoes (make sure add salt to the water when you boil your potatoes)
½ cup finely chopped green onion
½ cup finely chopped sweet onion (I like the combination of these 2 onion flavours – use a vidala sweet onion or a red onion if you can’t buy a sweet onion)
1 cup finely chopped dill pickle
6 hard boiled eggs chopped
season with salt, white pepper & dill weed
Mix in equal amounts of sour cream, mayonnaise & ranch dressing to make it creamy. Creamy cumber dressing is also good in this potato salad.
Make sure keep this chilled.
Salad Dressing – Mary McGeough
Put all these ingredients in a jar & mix it up. It will keep for weeks in the fridge. Just shake it up before you use it!
¼ cup canola or sunflower oil (do NOT use Olive oil – it will go bad if you use olive oil)
¼ cup white sugar
2 tbsp. balsamic vinegar
2 ½ tbsp. ketchup
1 tsp. worchestershire sauce
Just the onion flakes from a package of Lipton Onion Soup mix.
If it’s too thick add more oil.
Ceasar Salad Dressing – Christine
Since this dressing is made with a raw egg, it won’t keep. Use it all up if you make it.
I make this in a quart jar and use a hand blender to mix it.
3 gloves garlic
2 large eggs
¾ cup olive oil (canola oil also works, but, I think Olive oil is better)
1 tsp worchestshire sauce
2 tsp. Dijion mustard (this makes it hot, so you can put less)
2 tbsp. lemon juice
½ tsp. sugar
Dash Salt & Pepper
This is enough dressing for a large head of romaine lettuce, sprinkled with a generous amount of Paremsian cheese (try to find the Assago parmesian, it’s a better cheese).
Pour dressing over salad and Enjoy! Because of the raw egg, discard any left over salad.
Home made Croutons – Christine
I use bought garlic bread for croutons. I open the garlic loaf up, spread the butter & seasons on both the top and bottom of the loaf. I sprinkle it with extra garlic powder & garlic salt. Then I put the loaves back together and I cut it into small cubes. I spread the cubes on a cookie sheet and then drizzle olive oil over top of the cubes. Sprinkle with more garlic powder, then I roast in the oven for 20 minutes at 300 degrees. Stir the cubes around a couple of times.
These croutons are a 1000% better than those dried out ones in the box.
For 2 people, a quarter of the loaf is LOTS of croutons.