2. Salads, Sauces, and Soups


Salads

Salads

Pink Stuff

Contributor: Janet Hert

Ingredients

Directions

  1. Mix together all ingredients.
Salads

Authentic Watergate Salad

Contributor: Jon Grose

Ingredients

Directions

  1. Stir pudding mix, pineapple with juice, marshmallows, and nuts in a large bowl until well blended.
  2. Gently stir in whipped topping.
  3. Refrigerate one hour or until ready to serve.
Salads

Strawberry Salad

Contributor: Kim Hert

Ingredients

Directions

  1. Mix all ingredients together in a bowl. Cover and refrigerate overnight.
Salads

Blueberry Salad

Contributor: Connie Hert Campbell

Everyone's request at the holidays.

Ingredients

Directions

  1. Dissolve Jello in boiling water, then add juices. Set in refrigerator until soupy.
  2. Add berries and pineapple. Cool in refrigerator until partially set.
  3. Whip topping per directions and fold into mixture. 
  4. Fold in nuts.
  5. Pour into mold or glass bowl and chill.
Salads

Cranberry Salad

Contributor: Ruby Buergey

Directions

  1. 2 small, or 1 large, pkg raspberry Jello (mix with just one cup boiling water per package)
  2. To this add these ingredients:
    1. 1 pkg cranberries (12 to 16 oz), run through blender
    2. 3 1/2 cups sugar (1 cup may be enough for some people)
    3. 1 can crushed pineapple (juice too)
    4. 1 cup nut meats
  3. Stir occasionally while setting to keep ingredients mixed.
Salads

Mexican Salad

Contributor: Trudy Hert Duke

Ingredients

Directions

  1. Add all ingredients in a large salad bowl.
Salads

Taco Salad

Contributor: Donna Jean Mercer, Dana Still

Definitely a favorite, this recipe was submitted by two families.

Directions

Salads

Strawberry & Spinach Salad

Contributor: Donna Jean Mercer

Very good and colorful too. Red and green, be sure to use a clear bowl.

Ingredients

Directions

  1. The last 6 ingredients can be mixed together and let chill in refrigerator for 2-3 hours.
  2. Wash and dry spinach, tear into pieces.
  3. Clean strawberries and slice.
  4. Pour dressing (last 6 ingredients) over strawberries and spinach when ready to serve.
Salads

Oriental Spinach Salad

Contributor: Debra Hert Grose

I got this recipe from the Home Economics class when I taught at Nichols Junior High.

Ingredients

Directions

  1. Soak bean sprouts, drained, in cold water for several hours. When crisp, drain thoroughly.
  2. Wash spinach, dry leaves and chill.
  3. In small bowl combine oil, soy sauce, onions, sesame seeds, lemon juice, sugar and pepper. Let dressing stand for 1 hour or more.
  4. Tear spinach in large pieces and place in large salad bowl. Top with bean sprouts and water chestnuts. Pour dressing over the salad and toss thoroughly.
Salads

Broccoli Salad

Contributor: Evelyn Hert

Yum! Yum! This is a Weight Watchers' recipe, each serving is 2 points.

Ingredients

Directions

  1. Combine the first three ingredients in a bowl and mix well. Cover and refrigerate overnight.
  2. Combine the remaining ingredients in a large bowl. Stir in dressing to combine and pour over salad. Toss to coat well.
  3. Refrigerate 1-3 hours before serving.
Salads

Cauliflower and Broccoli Salad

Contributor: Rita Hallett

Directions

Salads

Bok Choy Salad

Contributor: Lisa Buergey Taylor, Ruby Buergey

Submitted by two family members... it must be really good!

Ingredients

Directions

  1. Mix cabbage and green onion - set aside.
  2. Crumble ramen noodles, sunflower seeds and almonds - spread on cookie sheet and bake 8-10 at 350 degrees.
  3. Bring sugar, oil, vinegar and soy sauce to boil in saucepan over medium heat. Remove from heat. Cool.
  4. Serve bowl of greens, drizzle mixture, top with crunchy noodle mixture.
Salads

Cherry Salad

Contributor: Viola Carder

Ingredients

Directions

  1. Combine and serve.
Salads

Cornbread Salad

Contributor: Donna Jean Mercer

Wonderful - doesn't sound like it, but it is!

Ingredients

Directions

  1. Mix mayonnaise and mustard together. Then mix with the above ingredients.
  2. Mix well, serve. Tastes better if you let it set in the refrigerator overnight and serve good and cold.
Salads

Macaroni Salad

Contributor: Donna Jean Mercer

Makes a large amount and is very good!

Ingredients

Directions

  1. Mix together: mayonnaise, sugar, vinegar, and Eagle Brand milk.
  2. Add other ingredients to macaroni and then mix all together. You can make this the day before.
Salads

Fumi Salad

Contributor: Debra Hert Grose

Ingredients

Directions

  1. Combine ingredients. Salad is best if prepared right before serving.
Salads

Old Fashion Coleslaw

Contributor: Evelyn Hert

Recipe from restaurant in Marquette, Kansas.

Ingredients

Directions

  1. Shred cabbage.
  2. Mix up other ingredients 1/2 hour before serving. Pour over cabbage and serve.
Salads

Fruit Salad

Contributor: Trudy Hert Duke

Directions

Salads

Waldorf Salad

Contributor: Debra Hert Grose

Ingredients

Directions

  1. Put all ingredients into a large bowl; toss to mix and coat. Serves 4.

Sauces

Sauces

Tomato Sauce for Pasta

Contributor: Trudy Hert Duke

Ingredients

Directions

  1. Simmer and puree.
Sauces

Pesto Sauce

Contributor: Trudy Hert Duke

From James Rusk

Ingredients

Directions

  1. Puree in blender.
Sauces

Ceasar Dressing

Contributor: Trudy Hert Duke

From Kathy Hicker.

Ingredients

Directions

  1. Mix all ingredients but oil in blender.
  2. Slowly add oil until thickened.
  3. Pour over 1 1/2 heads of romaine lettuce and add croutons. Very good and no anchovies.
Sauces

Jackson's Dressing

Contributor: Trudy Hert Duke

From Jackson Morris.

Ingredients

Directions

  1. Combine ingredients.
Sauces

Tomato and Mozzarella Salad Dressing

Contributor: Trudy Hert Duke

From Karen Cacapardo.

Ingredients

Directions

  1. Mix in blender.
Sauces

Cheese and Garlic Dressing

Contributor: Trudy Hert Duke

Directions

Sauces

Blue Cheese Dressing

Contributor: Trudy Hert Duke

Directions

Soups

Soups

Mexicali Soup

Contributor: Dana Still, Yvonne Mercer Berry

Directions

  1. Cook 4 chicken breasts and dice separately.
  2. Begin with Knorr's mushroom soup. Prepare using instructions on box.
  3. Pour in one can Rotel chopped green chilies/tomatoes. Pour in 2 cans chicken broth (16 oz at least). To this mixture you can add chopped onion, sliced black olives, or some chopped green onion. Salt and pepper to taste.
  4. Cut 3 to 4 flour tortillas into bite size pieces and drop into this mixture. We use 1 small jar of jalapeno Cheese Whiz (this will be hot - you can use mild Mexican or regular Cheese Whiz). Add to mixture.
  5. Put chicken in and you can then add more chicken broth or water to get the consistency you want.
  6. Sprinkle crumbled tortilla chips on top - shredded cheese, black olives, green onions, etc.
  7. We like sour cream on top of soup also.
Soups

Taco Soup

Contributor: Lisa Buergey Taylor

Makes a large pot.

Ingredients

Directions

  1. Brown meat and drain.
  2. Dump all canned items (including juices) and packaged mixes into large pot. Add meat.
  3. Simmer 45 minutes.
  4. Garnishes: Fritos or tortilla chips, salsa, sour cream, shredded cheese
Soups

Broccoli Cheese Soup

Contributor: Andrea Cummings

Serves 10-12

Directions

Soups

Cheese Soup

Contributor: Evelyn Hert

Ingredients

Directions

  1. Add carrots, onion, celery, and potatoes to bouillon liquid and cook until tender
  2. Chop 1 cup cauliflower, 1 cup broccoli
  3. Cook 5 minutes or until done. 
  4. Lower fire and add 2 cans Cream of Chicken Soup and 1 lb of Velveeta cheese.
  5. Do not boil; stir until cheese is melted.
Soups

Cream of Carrot Soup

Contributor: Ann Hert Gay

Ingredients

Directions

  1. Cook - puree - then add milk. Serve hot or cold.
Soups

Taco Soup

Contributor: Vana Hert Taylor

Ingredients

Directions

  1. Brown the ground round and drain any excess grease.
  2. Chop the onion and add it and all the other ingredients (including juices in the cans) to the ground round. Simmer until ready to eat... flavor is best after at least 30 minutes.
  3. Can be frozen and reheated... it tastes great! Also can be done as a vegetarian meal... substitute one 12 oz package of Boca or Morningstar veggie crumbles and it's even easier... you just throw all the ingredients in at once. Also, Del Monte fiesta corn and Rotel diced tomatoes work well. This is one recipe that can't be messed up!!
Soups

Taco Soup

Contributor: Evelyn Hert

Very good and satisfying. This is another Weight Watchers' recipe, each serving is 3 points.

Ingredients

Directions

  1. Brown meat and onion.
  2. Add other ingredients. Simmer for 30 minutes.