Broccoli Soup
INGREDIENTS:
- 1 stick butter
- 1 medium onion, (diced)
- two 10 &¾ oz. can cream of mushroom soup
- one 10 &¾ oz. can cream of celery soup
- 1 pint (16 oz.) half & half
- 1 cup milk
- 1 teaspoon salt
- one 8 oz. package Velveeta cheese
- 1 six oz. package garlic cheese
- 2 cups of water
- 4 cups broccoli fresh broccoli
Basil Tomato Salad
Ingredients
1 recipe Lemon Vinaigrette, recipe below
1 small baguette or French roll
2 Tbsp. olive oil
2 cloves garlic, minced
1 small head green leaf lettuce, torn (6 cups)
3 cups fresh basil, torn
2 cups grape tomatoes, halved, or chopped plum tomatoes
1/2 cup pine nuts, toasted
2 oz. Parmesan cheese, shaved
Directions
1. Prepare Lemon Vinaigrette; set aside.
2. Preheat oven to 425 degrees F. Split baguette in half horizontally. In small bowl combine olive oil and garlic. Brush onto cut sides of baguette. Cut each bread piece lengthwise into 3 or 4 breadsticks. Place on baking sheet. Bake 3 to 5 minutes or until toasted. Transfer to wire rack; cool.
3. In large bowl combine lettuce and basil. In 3- to 4-quart glass canister or desired container layer greens, tomatoes, pine nuts, and cheese . Serve with breadsticks and Lemon Vinaigrette. Makes 6 servings.
Lemon Vinaigrette: In small screw-top jar combine 1/2 cup olive oil, 1 tsp. finely shredded lemon peel, 1/3 cup lemon juice (1 large lemon), 4 cloves minced garlic, 1 tsp. sugar, 1/4 tsp. salt, and 1/4 tsp. ground black pepper. Cover; shake well.
1 recipe Lemon Vinaigrette, recipe below
1 small baguette or French roll
2 Tbsp. olive oil
2 cloves garlic, minced
1 small head green leaf lettuce, torn (6 cups)
3 cups fresh basil, torn
2 cups grape tomatoes, halved, or chopped plum tomatoes
1/2 cup pine nuts, toasted
2 oz. Parmesan cheese, shaved
Directions
1. Prepare Lemon Vinaigrette; set aside.
2. Preheat oven to 425 degrees F. Split baguette in half horizontally. In small bowl combine olive oil and garlic. Brush onto cut sides of baguette. Cut each bread piece lengthwise into 3 or 4 breadsticks. Place on baking sheet. Bake 3 to 5 minutes or until toasted. Transfer to wire rack; cool.
3. In large bowl combine lettuce and basil. In 3- to 4-quart glass canister or desired container layer greens, tomatoes, pine nuts, and cheese . Serve with breadsticks and Lemon Vinaigrette. Makes 6 servings.
Lemon Vinaigrette: In small screw-top jar combine 1/2 cup olive oil, 1 tsp. finely shredded lemon peel, 1/3 cup lemon juice (1 large lemon), 4 cloves minced garlic, 1 tsp. sugar, 1/4 tsp. salt, and 1/4 tsp. ground black pepper. Cover; shake well.
New Potato Salad
Ingredients
Directions
Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature
- 3 pounds small red potatoes
- Kosher salt
- 1 cup good mayonnaise
- 1/4 cup buttermilk, milk, or white wine
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1/2 cup chopped fresh dill
- Freshly ground black pepper
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
Directions
Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature
