Category Archives: Soups and Salads

Two-Fish Slaw

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1 pound skinless flounder, torsk, or cod fillets
2 tablespoons lemon juice
1/2 small head cabbage, shredded (about 3 cups)
1 large stalk celery, cut into thin diagonal slices (about 1 cup)
1 can (4 1/2 ounces) tiny shrimp, rinsed and drained
3/4 cup mayonnaise or salad dressing
3 tablespoons lemon juice
3/4 to 1 teaspoon salt
1/2 teaspoon dried basil leaves
Salad greens
Cherry tomatoes
Parsley sprigs

Heat water (1 1/2 inches) to boiling in 10-inch skillet or Dutch oven. Add flounder fillets and 2 tablespoons lemon juice; reduce heat. Simmer uncovered until flounder flakes easily with fork, 8 to 10 minutes. (Cooking time varies according to thickness of flounder.) Remove flounder from skillet; drain and flake.

Place flounder, cabbage, celery, and shrimp in large bowl. Mix mayonnaise, 3 tablespoons lemon juice, the salt and basil; pour on flounder mixture and toss. Cover and refrigerate about 2 hours.

Spoon slaw onto salad greens. Core tomatoes; insert a parsley sprig in each tomato. Garnish salad with tomatoes.

6 Servings

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Irish Stew

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3 packets instant chicken broth and seasoning mix or 3 chicken bouillon cubes
2 cups boiling water
1 1/2 cups frozen cauliflower (10-oz package), thawed
1 1/2 pounds cooked lamb, cubed
2 cups drained canned carrots
8 ounces drained, cooked parsnips, diced
1 tablespoon dehydrated onion flakes
2 teaspoons parsley flakes

Dissolve broth mix in water. Add cauliflower, and cook 4 minutes, until tender but crisp. Add lamb, carrots, parsnips, onion flakes, and parsley flakes. Simmer 15 minutes. Divide evenly. Makes 4 dinner servings.

Pantry Stew

2 cups tomato juice
3 packets instant chicken broth and seasoning mix or 3 chicken bouillon cubs
1 tablespoon vegetable flakes
1 tablespoon dehydrated onion flakes
1 tablespoon pepper flakes
1 tablespoon celery flakes
8 ounces drained, canned tuna fish
2 slices whole-wheat toast

Combine tomato juice, broth mix, vegetable flakes, onion flakes, pepper flakes, and celery flakes in saucepan. Cook over low heat 10 minutes, or until vegetable flakes are soft. Add tuna fish and cook 5 minutes longer. Serve over toast, divided evenly. Makes 2 luncheon servings.

Copyright © Weight Watchers International, Inc. 1974 All rights reserved. Printed in U.S.A.

Salmon and Pear Salad

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4 small pears
3 tablespoons lemon juice
1 pound drained, canned salmon
1/4 cup tomato juice
2 tablespoons parsley flakes
2 tablespoons Worcestershire sauce
Lettuce leaves
Watercress
2 tablespoons plus 2 teaspoons mayonnaise
Pimento strips to garnish

Cut pears in quarters lengthwise from the stem ends, taking care not to cut all the way through. With a paring knife, cut away cores. Brush cut surfaces with lemon juice. Combine salmon, tomato juice, parsley flakes, and Worcestershire; mix well. Fill pears with salmon mixture, evenly divided. Stand upright on lettuce leaves; surround with watercress. Top each portion with 2 teaspoons mayonnaise; garnish with pimento, Makes 4 luncheon servings.

Soo Chow Tuna Salad

12 ounces drained, canned tuna fish
8 ounces drained, canned peas
1 medium cantaloupe; cut into melon balls (2 cups)
1/2 cup drained, canned mushrooms
1/4 cup onion bouillon
2 tablespoons soy sauce
Artificial sweetener to equal 1 teaspoon sugar
Lettuce leaves

Combine tuna fish, peas, melon balls, and mushrooms in a bowl. Combine bouillon, soy sauce, and artificial sweetener; toss lightly with tuna mixture. Chill thoroughly. Serve on lettuce leaves. Divide evenly. Makes 2 dinner servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Curried Pea Soup

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1 pound green split peas (about 2 1/4 cups)
5 1/2 cups water
1 cup chopped cooked ham (about 4 ounces)
2 teaspoons salt
1 teaspoon instant minced onion
1 teaspoon curry powder
1 cup water
1/2 cup cocktail peanuts
1/2 cup chutney
1/2 cup toasted coconut (see note)

Heat peas and 5 1/2 cups water to boiling in Dutch oven. Boil 2 minutes; reduce heat. Stir in ham, salt, onion and curry powder. Cover and simmer until peas are mushy, about 1 hour.

Stir in 1 cup water. If necessary, add more water to desired consistency. (Soup will thicken as it stands.) Serve soup with side dishes of peanuts, chutney, and toasted coconut. 8 servings.

Note: To toast coconut, spread on ungreased baking sheet and bake in 350° oven, stirring frequently, until golden brown, about 15 minutes.

S-T-R-E-E-T-C-H IT WITH PEANUTS!

Peanuts are such a rich source of protein that 1/3 cup can be substituted occasionally for a 2 – to 3-ounce serving of meat. Provide a gallery of peanut garnishes and snacks for your family and watch the protein show.

©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Seafood Mousse

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1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1/2 cup mayonnaise
1 tablespoon lime juice
1 tablespoon grated onion
1 teaspoon salt
1/4 teaspoon pepper
2 cups fish (halibut, salmon or tuna), drained and finely chopped
1 tablespoon capers, chopped
2 tablespoons chopped parsley
1/8 teaspoon dried tarragon
1/8 teaspoon dried crushed marjoram
1 cup heavy cream, whipped
Carrot strips and sliced olives (optional)

Soften gelatin in cold water; add boiling water and stir until gelatin dissolves. Cool. Add mayonnaise, lime juice, onion, salt and pepper; mix well and chill until mixture begins to set. Fold in fish, capers, parsley, tarragon, marjoram, and whipped cream. Pour into an oiled fish mold and chill until firm. Unmold on serving platter and, if desired, garnish with carrot strips and stuffed olive slices.

Serves 6 to 8
Preparation time: 1HR.
Approximate calories per serving… 275

SUGGESTED MENU
Seafood Mousse
Cucumber Salad
Sour Cream-Horseradish Sauce
Cherry Tomatoes
Banana Cake

©1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A

German Potato Salad/Sausage

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1 pound pork sausage
4 strips bacon
1/2 cup chopped onion
1/3 cup diced celery
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon pepper
1/4 teaspoon dry mustard
1/2 cup water
1/3 cup cider vinegar
4 cups diced cooked potatoes
2 tablespoons mayonnaise

Cook sausages according to the directions on the package. Fry bacon in a skillet until crisp and remove bacon strips from the pan. Saute onion a celery in bacon drippings until limp. Add salt, sugar, pepper, dry mustard, water, and vinegar. Boil 2 minutes. Crumble bacon; add bacon, potatoes and mayonnaise to the seasoned sauce. Heat slowly on top of the range, top with sausages and serve (or head in a 300° oven for 20 minutes).

Serves 5
Preparation time: 1HR., 20 min.
Approximate calories per serving: 425

Suggested Menu
German Potato Salad with Sausage
Relish Dish
Steamed Banana Squash
Applesauce Cake

©1973 Curtin Publications, Inc. New York, NY Printed in U.S.A.

Autumn Soup

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1 pound ground beef
1 cup chopped onion
4 cups water
1 cup cut-up carrots
1 cup diced celery
1 cup cubed pared potatoes
2 teaspoons salt
1 teaspoon bottled brown bouquet sauce
1/4 teaspoon pepper
1 bay leaf
1/8 teaspoon basil
6 tomatoes*

In large saucepan, cook and stir meat until brown. Drain off fat. Cook and stir onions with meat until onions are tender, about 5 minutes. Stir in remaining ingredients except tomatoes; heat to boiling. Reduce heat; cover and simmer 20 minutes. Add tomatoes; cover and simmer 10 minutes longer or until vegetables are tender. 6 servings.

*1 can (28 ounces) tomatoes (with liquid) can be substituted for fresh tomatoes. Reduce water to 3 cups. Stir in tomatoes with remaining ingredients; heat to boiling. Reduce heat; cover and simmer 20 minutes. The canned tomatoes break apart and give a rosy color.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Sunday Supper Soup

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Meatballs
1 1/2lb ground beef chuck
1 egg, slightly beaten
1/2 cup soft breadcrumbs
1/4 teaspoon salt
1 tablespoon chopped parsley

2 tablespoons butter or margarine
1 can (10 1/2-oz) condensed beef broth, undiluted
1 can (1lb, 12 oz) tomatoes, undrained
1 envelope (1 3/8 oz) dry onion soup mix
2 cups (4 or 5) sliced pared carrots
1/4 cup chopped celery tops
1/4 cup chopped parsley
1/4 teaspoon pepper
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
1 bay leaf

1. Make Meatballs: In medium bowl, combine beef, egg, 3 tablespoons water, bread crumbs, salt, and parsley; mix lightly. With hands, lightly shape into 24 balls.

2. In hot butter in 5-quart Dutch oven, sauté meatballs, a singly layer at a time, until browned on all sides. Drain off fat. Set meatballs aside.

3. In same Dutch oven, combine 2 cups water, beef broth, tomatoes, onion soup mix, carrots, celery tops, parsley, pepper, oregano, basil, and bay leaf. Bring to boiling, then reduce heat and simmer, covered, but stirring occasionally, to break up tomatoes, 30 minutes. Add meatballs and simmer 20 minutes longer.

4. Serve in tureen or individual bowls. Garnish with chopped parsley, if desired. Makes 6 servings; about 2 quarts.

A Light Sunday Supper
Sunday Supper Soup
Warm French Bread Butter
Cheeses Fresh Fruit
Milk Coffee Beer

©Copyright 1973 by The McCall Publishing Co. All Rights Reserved. Printed in U.S.A.

Creamy Mushroom Soup

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Here is a soup with silken elegance that makes it appropriate for the first course of a special dinner. Or treat your family to a Sunday night supper of this sherry scented soup, with warm crusty bread and sliced ham or other cold meat.

For 4 servings you will need:
1 lb small whole mushrooms (quartered, if large)
6 Tbsp butter or margarine
1 medium onion, finely chopped
2 Tbsp. all-purpose flour
1 tsp salt
1/4 tsp dried thyme leaves
2 tsp catsup
3 cups chicken broth, canned or homemade
1 cup half-and-half
1 egg
1 Tbsp. lemon juice
2 Tbsp. dry sherry

Preparation:
1. Sauté mushrooms in heated butter in a 3-to-4 quart saucepan until lightly browned. Remove and reserve about 1/3 of the mushrooms.

2. To mushrooms in pan, add onino. Cook until limp and golden. Mix in flour, cooking until bubbly. Add salt, thyme and catsup. Remove from heat. Gradually mix in broth.

3. Cook, stirring, until soup boils gently. Reduce heat. Cover and simmer 15 minutes. WHirl soup, half at a time, in blender until smooth. Return to saucepan.

4. Stir in half-and-half. Heat until soup steams. Beat egg with lemon juice in a small bowl. Stir in small amount of hot soup. Pour egg mixture into remaining soup.

5. Mix in reserved mushrooms. Cook, stirring, until very hot (do not boil). Mix in sherry. Salt to taste.

For 2 servings:
Half of the ingredients
For 8 servings:
Double the ingredients. Use only 5 1/2 cups chicken broth

©MCMLXXXIV. My Great Recipes. All rights reserved. Printed in Holland.

Fonduloha

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This salad in its own container comes from Hawaii, pineapple paradise of the world – made with the fruit that once only kings could afford.

2 fresh pineapples
2 1/2 cups cut-up cooked chicken or turkey
3/4 cup diced celery
3/4 mayonnaise or salad dressing
2 tbsp. chopped chutney
1 tsp. curry powder
1 medium banana, sliced
1/3 cup salted peanuts
1/2 cup flaked coconut
1 can (11 oz.) mandarin orange segments, drained

Select pineapples with fresh green leaves. Cut each pineapple lengthwise in half through green top, then cut in half again, making 4 pieces each with part of the green top. Remove fruit by cutting along edges with curved knife. Cut fruit into cubes, removing any eyes and fibrous core. Drain pineapple shells cut side down.

Combine cubed pineapple, the chicken and celery; cover and chill. Mix mayonnaise, chutney and curry powder; cover and chill. Just before serving, drain fruit mixture. Toss lightly with mayonnaise mixture, banana and peanuts; fill pineapple shells. Sprinkle with cocnut and garnish with mandarin orange segments. 8 servings.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.