Dinner Salads: recipes

Nancy’s Traditional Chef’s Salad


1/2 head iceberg lettuce

1 ripe tomato, cored and quartered

4 hard boiled eggs, peeled and sliced into 4 wedges

1 carrot, peeled and grated

4 slices cooked ham, julianned into 1/2 inch strips

4 slices turkey breast, julianned into 1/2 inch strips

4 slices Swiss cheese, julianned into 1/2 inch strips

4 slices of yellow American or Cheddar cheese, julianned into 1/2 inch strips

crumbled bacon or bread croutons (optinonal)

Wash and core lettuce, removing outer leaves. Slice whole lettuce into 1 to 2 inch sections, lengthwise. Slice long sections crosswise into 1 to 2 inch square pieces. Divide in half and place in two large soup dishes or on dinner plates. Sprinkle carrots over each serving. Add tomato wedges on four sides. Place two egg quarters each, on opposite sides of the plate. Lay two slices Swiss lengthwise, and two slices of yellow cheese, crosswise. Lay 2 slices ham lengthwise and two slices turkey crosswise. If desired, sprinkle crumbed bacon or croutons over top. Pour your favorite salad dressing over it and serve. Serves 2.



Nancy's Montreal Salad Bowl w/Lemon-French Dressing



1 small head iceberg lettuce

1 small cucumber, peeled

1/2 cup carrot, peeled and shredded

3 small scallions or new wild onion tops

6 radishes

5-6 firm ripe cherry tomatoes, halved

1 clove garlic, peeled and halved

1 large slice stale French bread

1 cup lemon-French dressing (recipe below), or bottled poppy seed dressing


Rinse vegetables and drain. To remove core from lettuce, carefully smash bottom of lettuce onto a clean cutting board—this way the core just pops out without cutting. From the core out, Tear lettuce into bite size to medium size pieces.

Run the tines of a fork neatly down all sides of the cucumber and slice cucumber 1/4 to 1/2 inch thick. Remove tops and bottoms from radishes and slice thin. Slice scallions into 1/4 inch lengths.

Take 1/2 clove garlic and rub around the inside of the bowl. Take the other half and thoroughly rub it on both sides of the bread. Place bread inside of bowl.

Drizzle approximately 1-2 TBLS of the dressing over the bread. Place lettuce, carrots, and scallions in a separate bowl and toss with a fork. Drizzle remaining dressing over this, and toss again. Place lettuce/dressing mixture over bread. Add tomatoes and cucumbers, and allow family members and/or guests to serve themselves. If desired, serve with soup and fresh French bread. Serves 4-6.


LEMON-FRENCH DRESSING



1/3 cup fresh lemon juice
2 TBLS clover honey or granulated sugar
1/2 cup vegetable oil
1/2 tsp celery seed
1/2 tsp table or sea salt
1/4 clove garlic, very finely minced


In a bowl, combine all ingredients, briskly blend together with a wire whisk, or place in container and shake until well blended. (NOTE: This dressing can also be used as a marinade for chicken.)


Nancy's Adirondack Tomato and Onion Salad


4 large ripe tomatoes, cored, sliced 1/2 inch

1 large sweet or yellow onion, very thinly sliced

1/2 to 3/4 cup Adirondack salad dressing or oil and vinegar dressing


In a serving bowl, arrange tomato and onion in alternate layers. Drizzle Adirondack (or substitute your favorite bottled) salad dressing over top and serve. Serves 4-6.

ADIRONDACK SALAD DRESSING

/2 cup vegetable oil
1/8 tsp Worcestershire sauce
1/3 cup cider vinegar
1/8 tsp garlic powder
2 tsp granulated sugar
1/2 pinch dry mustard
1/8 tsp onion powder
1/2 pinch salt



Add all ingredients to a mixing bowl. Briskly whisk by hand, until well blended. Serve immediately.


Old-fashioned Cucumber, Tomato & Onion Salad


1 medium cucumber

2 small ripe vine tomatoes

1 sweet onion

½ regular size bottle sour cream ranch or Italian salad dressing


Peel cucumber and onion. Take a fork and run the tines down all sides of the cucumber. Slice cucumber and onion, and place in a bowl. Core tomatoes and slice into quarters. Add to bowl. Pour Salad dressing over vegetables and toss until thoroughly blended. Chill at least 30 minutes. Serves 4.


Panetta’s Antipasto


2 cups salami, cubed

½ cup anchovies

2 cups American cheese, cubed

1 cup yellow onion, diced

1/2 cup black olives, sliced

2 small ripe tomatoes, cored and diced

3 cups spiral pasta–plain or mulit-colored, cooked

1/4 small bottle red wine vinegar dressing or Italian dressing

½ tsp salt

¼ tsp black pepper


Toss all ingredients together in a large bowl, until thoroughly blended. Cover and chill 1 to 2 hours. Serves 2 to 4.


Nancy's Tuna-Stuffed Tomato Salad


1 can solid white tuna in water, drained
1 raddish, top and bottom removed, very finely minced*
1 green onion (or regular onion), finely chopped
1 large sprig fresh dill, very finely chopped
3 Tablespoons Mayonnaise
1/2 Tablespoon sour cream
Dash each: salt, onion powder, garlic powder
A few drops lemon juice
4 large very ripe tomatoes
Cottage cheese (optional)
Leafy green lettuce (optional)


NOTE; *If you don't like raddish, you can substittue a similar amount of diced red bell pepper

In a bowl, thoroughly combine tuna with all ingredients except tomatoes. Cover and refrigerate for 1 hour. Cut tops off tomatoes and scoop out seeds; turn upside down to drain. Fill with tuna salad. If desired, serve on a bed of green lettuce leaves, with a scoop of cottage cheese. Serves four.

Comfort food: Stew Recipes

June’s Beef Stew


1 1/2 pounds. lean stew beef, cut in half

1 cup of flour

1/2 teaspoon each salt and pepper

2 Tablespoons vegetable oil

1 small yellow onion, sliced

2 cups carrots, sliced ¼ inch

3 medium potatoes, peeled and cubed

2 cans beef broth

2 bay leaves

Buttered dinner rolls (optional)


In a bowl, thoroughly blend salt and pepper with flour. Heat oil in a Dutch oven. Dredge meat in flour and brown in hot oil. Drain off fat. Pour broth into pan. Stir in onion, carrots and potatoes. Add bay leaves and bring to a boil. Reduce heat to low, cover and simmer for 2 to 2 ½ hours. If stew is not thick enough to your liking, add a little four to cold water to form a thin paste, and stir into stew. For browner stew, stir in some Gravy Master liquid (found near the seasonings or gravy aisles in the store.) Remove bay leaves before serving. If desired, serve stew with buttered dinner rolls. Serves 4 to 6.


Nancy's Savory Tomato-Beef Stew


1 1/2 lbs chuck roast, cubed into bite-size pieces

2 TBLS vegetable oil

1 10.5 ounche can condensed tomato soup

1/2 cup beef broth or water

12 to 16 whole baby carrots, peeled

2 large potatoes, cubed small

1 Tablespoon onion powder or finely minced onion

1/2 teaspoon dried thyme, crumbled

1/4 teaspoon garlic powder


Heat oil in a Dutch oven. Brown meat in oil. Drain off fat. Stir in soup and broth or water and seasonings.. Cover and simmer over low heat for 1 hour, stirring

occasionally. Stir in vegetables and continue to simmer for 30 to 45 minutes, or until vegetables are tender. Serves 4 to 6.


Nancy's Hudson Valley Beef Stew


1 lb stewing beef, cut into bite-sized cubes

1/2 teaspoon each, salt and pepper

1/4 teaspoon paprika

1/4 cup flour

2 Tablespoons vegetable oil

1 cup water

1 Tablespoons Worcestershire sauce

1 teaspoon Kitchen Bouque browning sauce

2 Tablespoons tomato catsup

4 carrrots peeled and sliced

4 white or russet potatoes, peeled and cubed

2 medium yellow onions, peeled, halved and sliced thin.

1 bay leaf


In a bowl, combine flour with salt, paprika and pepper, until well-blended. Dredge meat in flour. Heat oil in a dutch oven. Brown meat in oil. Drain. Return meat to dutch oven. Stir in water, Worcestershire, browning sauce, and catsup. Bring to a boil, then reduce heat to lowest setting, cover and simmer for one and a quarter to two hours longer. Serves four.


Old-fashioned Mish-Mash Stew


1 pound ground beef

1 Bermuda or Spanish onion, chopped

3 or 4 white or russet potatoes, peeled and sliced 1/4 to 1/2 inch

Approx. 8 ounces canned diced tomatoes, drained

1 10.5 ounce can, condensed tomato soup

1 10.5 ounce can, mixed vegetables or peas & carrots, drained.

1 can tomato paste

1 teaspoon garlic powder

1 teaspoon prepared yellow mustard

1/4 cup Worcestershire sauce


In a large dutch oven, brown meat with onions. Drain. Stir in all remaining ingredients. Bring to a boil. Reduce heat, and simmer over very low heat, covered, for at least 30 minutes. If desired, can be made even more hearty and filling, by serving over thick slices of fresh-baked crusty bread. Serves 4.


Nancy’s Cowboy Stew


1 1/2 pounds lean ground beef

2 Tablespoons garlic powder

3/4 teaspoon salt salt

1/2 teaspoon black pepper

4 Tablespoons butter or margarine

1 medium yellow onion, chopped

1 heaping Tablespoon chili powder

2 15.5 ounce cans crushed tomatoes

1 15.5 ounce can pinto beans, drained

1 15.5 ounce can whole kernel corn, drained

1 cup cheddar cheese, grated


In a large bowl, gently combine beef with garlic powder, salt and pepper. Set aside. Melt butter in a Dutch oven. Cook meat with onions, until meat is browned and onions are soft, keeping meat in large chunks. Stir in remaining ingredients, except cheese. Bring to a boil Reduce heat and simmer, covered, for 30 to 35 minutes. Before serving, top each portion with a little cheese. Serves 4 to 6.


Nancy’s Slow-Cooker French-Canadian Lamb Stew


1 pound lamb, cubed for stew

Montreal steak seasoning (can sub. Mrs. Dash Table Blend)

1 small package peeled whole baby carrots

6 to 8 whole baby potatoes, peeled

1 sweet onion, coarsely chopped

2 cans beef broth (add a little more if needed, or use water)

2 bay leaves

1 Tablespoons Worcestershire sauce

4 Tablespoons flour

3 Tablespoons water (may add more if needed)


Generously sprinkle meat with steak seasoning. Place meat in the bottom of a slow cooker. Arrange vegetables on top. In a bowl, combine broth with bay leaves and Worcestershire, blending well. Pour over meat and vegetables.

Set heat to low and cook for 8 to 10 hours. 10 minutes before serving, Combine flour and water to form a smooth paste. Gradually stir into stew to thicken. Before serving, remove bay leaves. Serves 3 to 4.


Nancy’s Taste O’ Kent Stew

1 pound pork or lamb stew meat, cubed.

1/2 tsp each, salt and pepper

1/4 cup olive oil

3 cups water

3 large carrots, cut into 1 to 2-inch lengths

1 medium to large turnip, cut into eighths

1/4 stalk celery, peeled and sliced

1/2 cup leeks, sliced into ¼ to ½-inch lengths

2 large yellow potatoes, cubed large (skin on)

4-5 very small sprigs of fresh dill

2 cups tomato catsup

1 Tablespoon Worcestershire sauce

1/2 teaspoon curry powder (strictly optional, can omit)


Wash vegetables, remove top and bottoms from carrots and turnips before slicing. Heat oil in a skillet. Season meat with equal amounts of salt and pepper and brown in hot oil–(Skip this step if using neck bones). Place meat in the bottom of a slow cooker, putting potatoes, carrots, celery and turnips on top. Add water. In a bowl, stir together remaining ingredients. Pour over meat and vegetables. Cook on high setting for 5 to 6 hours, or low setting for 8 to 10 hours. Serves 3 to 4.

Recipes for Grilled Sandwiches

Grilled Cheese and Bacon Sandwich


4 slices wheat or white bread

4 slices maple bacon

4 slices Cheddar or American cheese

2 TBLS soft butter or margarine


In a large skillet or electric griddle, fry bacon until crisp. Drain well and wipe surface. Lightly butter one side each of bread. Lay two pieces, buttered side down, on skillet, add two slices each of cheese and top with two slices each, laid out in an “X” of the bacon. Top with remaining two slices of bread, buttered side facing up. Grill sandwich over medium-high heat for 5 to 6 minutes, or until golden brown. Flip over and continue grilling for about 5 minutes longer. Serves 2.


Nancy's Classic Grilled Cheese Sandwich

2 slices of cheddar, American or Swiss cheese
2 slices wheat or white bread
butter or margarine

Heat a non-stick skillet. Spread a thin layer of butter on one side of a slice of bread. Lay in skillet, and immediately add two slices of cheese. Top with second slice of bread, whose top has also been spread with a thin layer of butter. Grill until bottom of sandwhich is nicely browned. Carefully flip sandwich over, and grill the other side until golden brown. Remove from pan, cut diagonally and serve. Serve with sweet pickle and potato chips or french fries, and/or with a cup of your favorite soup.


Grilled Cheese and Tomato Sandwhich.

Prepare the same as a grilled cheese sandwhich, adding a slice of tomato between the cheese.


Grilled Cheese and Ham Sandwhich

Prepare the same as a grilled cheese sandwhich, adding four thin slices of baked or boiled ham (gammon) between the cheese.


Nancy’s Grilled Cheese with Turkey & Tomato




4 slices whole grain or oat-nut bread

4 slices smoked turkey breast

4 slices cheddar cheese

2 slices ripe tomato

1 TBLS honey mustard or Dijon mustard

1 TBLS regular or light mayonnaise

2 TBLS butter or margarine


in a small bowl, mix mustard with mayonnaise. Lightly spread butter on one side of four slices of bread. Place two slices, buttered side down on surface of grill or skillet. Lightly spread mayonnaise mixture on side facing up. Top each slice of bread with two slices cheese, two slices turkey and one tomato. Cover with remaining bread, buttered side up. Grill approx. 5 to 6 minutes per side, until golden brown. Serves 2.


Mom’s Favorite Tuna Melt



1 can solid white tuna in water, drained

½ TBLS onion powder

3 TBLS Helman’s Real Mayonnaise

4 slices American cheese

2 TBLS softened butter or margarine

4 slices whole wheat bread


In a bowl, combine tuna with onion powder and mayonnaise until well blended. Set aside. Lightly spread butter on one side of four slices of bread. Lay two slices of bread, buttered side down, on skillet. Place one slice of cheese on bread, spread on tuna mixture, and top with second slice of cheese. Add top slice of bread. Heat large skillet to medium-high. Grill for 5 to 7 minutes, or until golden brown. Flip over and grill for 5 to 6 minutes longer. Serves 2.


Nancy’s Adirondack Monte Cristo



1/4 lb. deli sliced smoked (or regular) turkey breast

1/4 lb. deli sliced baked maple (or Virginia style) ham

4 slices white or yellow cheddar cheese

1 TBLS New York or Vermont maple syrup (substitute Mrs. Butterworth’s or any brand)

Butter or margarine

4 slices whole grain or whole wheat bread


Pre-heat a large skillet over medium-high heat. Very lightly spread one side of 4 slices of bread with butter. Lay two slices of cheese on the unbuttered side of two slices of bread. Layer each with half of turkey and then half of ham. Drizzle 1/2 TBLS of maple syrup over ham. Top with remaining slices of bread, buttered side on top. Grill until Sandwich is medium golden brown, about 5 to 7 minutes (check before turning—be careful not to burn!) Carefully flip over and continue grilling

about 4 or 5 minutes more, or until browned. Slice diagonally, and serve with bread and butter pickles, chips, and/or coleslaw. Serves 2.


Nancy's Grilled Bacon, Egg & Cheddar Sandwich

1 large egg
2 slices crisp, cooked bacon
4 slices large onion
2 slices yellow cheddar cheese (can substitute American or Swiss)
2 slices wheat or rye bread
butter or margarine

In a small skillet, grill onion in melted butter until soft and slightly browned. Set aside. Next, fry egg over hard (or scramble).

Meanwhile, heat a heavy non-stick skillet or griddle. Evenly spread a thin layer of softened butter over one side of bread. Add slice of cheese, bacon, onions, egg, and the second slice of cheese. Top with slice of bread, with one side buttered. Grill over medium heat until browned. Very carefully, turn sandwich and grill other side until golden brown. Remove from heat. Cut sandwhich on the diagonal. One serving.

Side Salads: Recipes

At Dusty's Virtual Diner, we like to give our 'patrons' a wide variety of "sides" to go with their meals.

Country Coleslaw


4 cups green cabbage, shredded

1/2 cup red onion, chopped

1 medium carrot, peeled and grated

1/3 cup white vinegar

2 TBLS vegetable oil

2 brown eggs, beaten

2 TBLS granulated sugar

1 tsp yellow mustard

¼ tsp salt

1/8 tsp bottled hot sauce (optional)


Place cabbage and onions in a large bowl, set aside. In a saucepan, stir together remaining ingredients. Simmer, stirring, until sauce thickens and becomes creamy. Allow sauce to cool and then pour over vegetables. Toss thoroughly to coat and refrigerate for 2 to 3 hours. Serves 4 to 6.



Nancy's Brookside Macaroni Salad

2 cups elbow macaroni, cooked, rinsed and drained
3 hard-boiled eggs, chopped
2 Tablespoons onion powder, or 2 Tablespoons finely minced onion
1 medium to large carrot, peeled and grated
1 Tablespoon fresh dill, finely chopped
2 cups Helman's Real Mayonnaise, or your favourite brand mayonnaise
2 tablespoons prepared yellow mustard
3/4 cup white sugar
2 1/4 teaspoons white vinegar
1/2 teaspoon salt
1/2 teaspoon celery seed

In a large bowl, blend all ingredients together. Cover and refrigerate at least one hour, to allow flavors to blend. Serves 4


Cold Macaroni & Cheese Salad


1 cup Helman’s Real Mayonnaise

1/4 cup whole or 2% milk

2 cups elbow macaroni, cooked until tender

2 cups New York state or Vermont sharp cheddar cheese, cubed

2 large ripe vine tomatoes, cored and diced

1 TBLS onion powder, or 1 sm. yellow onion, chopped

1 cup cooked ham, diced small

1/4 tsp granulated sugar (optional)



In a large bowl, blend mayonnaise with milk until thoroughly mixed together. Stir in remaining ingredients, including sugar, if desired. Toss until thoroughly coated and chill 1 hour. Serves 4 to 6


Carrot-Raisin Salad


4 cups carrots, peeled and shredded

2 cups seedless raisins

1 cup Helman’s Real Mayonnaise


In a large bowl, combine all ingredients until well blended. chill for 1 hour and serve. Serves 4.



Waldorf Salad for Two


2 large delicious apples

1 cup seedless raisins

1/4 cup Helman’s Real Mayonnaise, or your favorite brand mayonnaise


Slice apples into quarters and core. Dice apples into small chunks, and place in a bowl. Add raisins and mayonnaise and toss until thoroughly blended. Chill 1 hour. Serves 2.

NOTE: For a more elegant version, try adding bits of smoked turkey or salmon, slivered almonds, and/or dried cranberries.


Nancy's Cold Baked Beans

1 17-oz can Grandma’ Brown’s Baked Beans

1/4 cup maple syrup (can substitute brown sugar.)

1/4 cup yellow or sweet onion, chopped

1 to 2 Tablespoons butter or margarine

1 tsp yellow mustard

2 slices bacon

Pre-heat oven to 325 degrees. In a skillet, melt butter, saute onions until soft. In a bowl, combine cooked onion with all remaining ingredients--EXCEPT bacon, and mix together until well-blended. Turn into a small casserole dish or baking pan. Lay strips of bacon on top. Bake for 30 minutes. Cover and refrigerate for at least 2 to 3 hours before serving, but overnight is best. Remove bacon before serving. Serves 2 to 4.

NOTE: When I'm extra-busy, I sometimes will substitute 1/4 Tablespoon of onion powder, emliminating the sauteed onions.

Dusty's Diner Hamburger recipes & sauces

SPECIALTY HAMBURGER SAUCES:

Nancy's Big Burger Sauce:

1/4 salad dressing (such as Miracle Whip)
1/4 cup Hellman's (or your favorite brand) mayonnaise
2 Tablespoons, heaping, French salad dressing
1/2 Tablespoon sweet pickle relish
2 teaspoons, heaping, dill pickle relish
1 teaspoon granulated sugar
1/4 teaspoon bottled hot sauce (strictly optional)
1 teaspoon onion powder or very finely minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt

Mix all ingredients in a bowl, until very well blended, chill, covered, at least one hour, before serving, to allow flavors to blend.

Serve this sauce with a freshly cooked hamburger, with shredded lettuce, slice of yellow cheese, and fresh finely chopped onion, on a seasme seed or plain hamburger bun.

NOTE: An easier and faster way to make a sauce fairly simailar to the one above:


2 Tablespoons sweet pickle relish
1/4 cup mayonnaise
2 Tablespoons ketchup
2 teaspoons water

Blend together, and serve.


Nancy's Sweet 'N Easy Red Chili Sauce

1/2 cup tomato ketchup
3 heaping tablespoons sweet pickle relish

In a bowl, combine all ingredients. Cover and chill at least 30 minutes to let flavors blend. Top burgers, fried frish, steak or hot dogs with sauce.


Nancy's Mid-City Burger Sauce

1 cup mayonnaise
1/2 cup ketchup
1/4 cup prepared yellow mustard
1/2 Tablespoon finely minced yellow onion
1/4 teaspoon black pepper
1/8 tsp salt

In a bowl, blend all ingredients together.

Serve a generous sauce on a freshly grilled or fried burger, cooked to your liking. Additionally, if desired, garnish with two slices freshly cooked crisp bacon, and a heap of sliced grilled (browned) onions on a toasted hamburger bun or crusty roll.


Nancy's Original Saratoga Burger Sauce

1 cup Mayonnaise
1/4 cup A-1 or HP steak sauce
1 teaspoons onion powder
1/2 teaspoon garlic powder
1/4 teaspoon horseradish
1/4 teaspoon black pepper
1/8 teaspoon salt

In a bowl, blend all ingredients together. Cover and chill for 30 to 60 minutes to allow flavors to blend.

Grill or fry burgers to desired doneness. Serve with sauce, and garnished with green lettuce leaves, cored sliced tomato and two fresh thin to medium slices of Bermuda or Spannish onion. Serve on crusty rolls or toasted hamburger buns.

HAMBURGER RECIPES:


Dusty's Diner Burger


4 store-made hamburger patties

4 slices cheddar cheese or Swiss cheese

2 cups thinly sliced sweet or yellow onion

1 TBLS butter or margarine

8 slices crisp cooked bacon

1 to 1 1/2 cups Heinz 57 sauce, or any bottled steak sauce, or ketchup (optional)

4 toasted hamburger buns or soft sandwich rolls.


In a medium skillet, fry onions in butter until browned. Drain off butter and set onions aside. Heat skillet or grill over medium-high heat. Grill burgers approximately 7 to 10 minutes, or until edges are browned and juice forms in the middle. Flip over and continue grilling for 3 minutes. Top the burgers with cheese and equal portions of onions. Continue cooking for about 5 to 7 minutes. Before removing from grill or skillet, place two slices of the cooked bacon on each burger. Before serving, if desired, spoon equal amounts of sauce on bottom of each toasted bun. Goes great with coleslaw and fries. Serves 4.



Nancy’s Tri-City Burger


1 lb lean ground beef

¼ cup fine dry bread crumbs

1 egg, lightly beaten

1 clove garlic, minced

2 TBLS grated onion

1 TBLS steak sauce

1/4 tsp salt

½ tsp black pepper

4 slices yellow American cheese

4 slices cored ripe tomato

4 to 8 green leafy lettuce leaves

4 hamburger buns, toasted

2 TBLS ketchup

2 TBLS yellow mustard

8 sweet pickle slices (if desired)


In a large bowl, gently combine meat with bread crumbs, egg, garlic, onion, salt and pepper, until well-blended. Divide into 4 equal portions, roll into a ball and gently press into a patty with the heel of your hand. Grill for 12 to 14 minutes, turning once. While meat is cooking, toast buns. Place one tablespoon each of ketchup and mustard on bottom of each bun. If desired, add two pickles. Add lettuce and tomato and top with cooked burger. Place top bun on burger and serve. Serves 4.

Dusty's Diner soup du jour: 4 soup recipes

French Onion Soup


3 TB butter or margarine

4 large sweet or yellow onions, sliced thin

1 /2 tsp salt

2 cans beef broth

4 slices French bread

4 slices Swiss or Havarti cheese


Melt butter in a large skillet. Add onions and cook until onions are soft and transparent. Pour broth and salt into a large saucepan, stir in onions. Bring to a boil. Reduce heat, cover and simmer for 30 minutes. 10 minutes before soup is done, place a slice of cheese on each piece of bread. Broil bread for 5 minutes. Pour soup into individual bowls and top with bread. Serves 4.



Broccoli-Cauliflower Chowder


3 TBLS butter or margarine

1 sweet or large yellow onion, coarsely chopped

1 10 oz box of frozen cauliflower, thawed & chopped

1 10 oz box of chopped broccoli, thawed

4 cups chicken broth

1 cup half & half coffee creamer

1/2 tsp original Mrs. Dash™ (or substitute 1/2 tsp freshly ground black pepper)

1/8 tsp salt

4 TBLS finely grated Monterey jack or Swiss

cheese (optional)


In a large saucepan, melt butter. Add onion and cook over medium heat, stirring, until onion is transparent. Stir in broth, cauliflower, and broccoli. Reduce heat slightly, cover, and simmer for 10 to 12 minutes. Stir in the half & half, Mrs. Dash™, and salt. Simmer for 7 to 8 minutes. If desired, sprinkle cheese on top of each portion before serving.


Frankfurter & Cheddar Cheese Soup


6 hot dogs, sliced 1/2 inch

1 10.5 ounce can condensed cheddar cheese soup

2 cans chicken broth

1/2 cup yellow onion, diced small

1/4 TBLS butter or margarine

1 small can diced tomatoes, drained

1 small can diagonally sliced or French-style green beans, drained

1 tsp Worcestershire sauce

1/2 tsp chili powder

1/8 tsp salt (optional)


In a small skillet, sauté onion and franks until browned. Remove from heat. In a large saucepan, stir together all ingredients



Beef and Green Pepper Soup

1 1/2 pounds lean ground beef

3 large green bell peppers, seeded and chopped

1 cup onion, chopped

1 clove garlic, minced

2 cans beef broth

2 cans condensed tomato soup

1 can crushed tomatoes

1 1/2 cups cooked white rice


In a Dutch oven, cook meat, green pepper, onion and garlic, until meat is just browned. Drain. Stir in all remaining ingredients, except rice. Bring to a boil. Reduce heat, cover and simmer for 30 to 40 minutes, stirring from time to time. Stir in rice and continue simmering for 10 minutes. Serves 8 to 10.

Cool Treats: Milk shakes, ice cream floats, etc.

Chocolate Milk Shake

4 scoops vanilla ice cream
1 1/2 cups whole milk
4 Tablespoons chocolate syrup
1 teaspoon vanilla extract.

Place in blender, and blend until thick and smooth, and no white shows. Serves 2.

Chocolate Malt

4 scoops vanilla ice cream
1 1/2 cups whole milk
3 Tablespoons chocolate syrup
1 teaspoon vanilla extract
2 Tablespoons Carnation or other brand, malted milk powder

Place in blender, and blend until smooth and no white shows. Serves 2.

Vanilla Milk Shake

4 scoops vanilla ice cream
1 Tablespoon vanilla extract
1 1/2 cups whole milk

Place in blender and blend until smooth. Serves 2.

Nancy's Coffee Milk Shake

4 scoops vanilla ice cream
3 Tablespoons coffee flavored syrup
1 Teaspoon vanilla extract
1 1/2 cups whole milk

Place in blender, and blend until smooth. Serves 2.


Nancy's Chocolate-Peppermint Shake

4 scoops peppermint ice cream
2 drops peppermint extract
1 tsp vanilla extract
4 Tablespoons dark bittersweet chocolate syrup
1 1/2 cups whole milk

Place in blender and blend until smooth, and of uniform color.





Ice Cream Float

2 scoops vanilla ice cream
1 bottle or can of Coke Classic
Whipped cream

Place 2 scoops of ice cream in a tall glass. Slowly pour in Coke, to just above rim of glass. Top with dollop of sweet whipped cream. One serving.

Orange Cream Float

2 scoops vanilla ice cream
Bottle or can of orange soda
whipped cream

Place ice cream in the bottom of a tall glass. Slowly add orange soda pop until just to the top of the glass, and top with a dollop of whipped cream. One serving.


Brown Cows


(We used to order these at Woolworth’, when I was a child. I remember they used Hire’s rootbeer.)


8 scoops vanilla ice cream

4 bottles rootbeer


Place 2 scoops of ice cream into each of four tall glasses. Fill glasses with rootbeer and serve. Serves 4.


Zippy Orange Drink


1 cup orange juice

2/3 cup dry skim milk

2 tsp vanilla extract

2 tsp granulated sugar

8 ice cubes


Place all ingredients in a blender and blend until frothing. Serves 1 or 2.

Cherry or Vanilla Coke

8 ounces of Coca-Cola
1 Tablespoon maraschino cherry juice, OR 1/2 tablespoon vanilla extract

Pour Coke in a tall glass, stir in juice or extract, until well-blended. One serving.