CONTENTS: Beverages ~ Salads ~ Soups ~ Main Dishes ~ Side Dishes ~ Desserts ~ Home-Made Gifts
SALMON-WILD RICE SOUP
3 slices bacon, diced
1 onion, diced
1 stalk celery, sliced
4 oz mushrooms, sliced
2 Tbsp flour
1/2 tsp dry mustard
1/4 tsp rosemary
1 cup cooked wild rice, prepared
2 cup (10-3/4 oz) condensed chicken broth
1 (15-1/2 oz) can salmon, drained and flaked
1 cup half & half
Cook bacon in 3 quart saucepan. Remove bacon and drain. Cook onion, celery, and mushrooms in bacon fat until celery is tender. Stir in flour, mustard, and rosemary. Cook over low heat, stirring constantly, until bubbly; remove from heat. Stir in wild rice and broth. Heat to boiling, then reduce heat and simmer 10 minutes. Stir in bacon, salmon, and half & half. Heat through.
SMOKED TURKEY-BARLEY SOUP
1 Tbsp olive oil
1 medium onion, peeled and finely chopped
1 cup chopped celery
1 cup chopped carrots
1 garlic clove, peeled and finely chopped
1 (2 oz) pkg dried wild mushrooms
1 cup boiling water
2/3 cup pearl barley
6 cup chicken broth
6 small red potatoes (unpeeled), cubed
8 oz diced, smoked turkey breast
1 tsp minced fresh dill
1/4 tsp pepper
6 Tbsp fat-free sour cream
In Dutch oven, heat oil over medium heat. Add onion, celery, carrots, and garlic. Saute 10 minutes, stirring. Meanwhile, place mushrooms in heatproof bowl. Pour on boiling water and set aside 10 minutes. Add barley to vegetables and saute 2 minutes. Strain mushrooms through sieve, reserving liquid. Add mushrooms and liquid to vegetables. Stir in chicken broth and bring to a boil. Reduce heat to low. Add potatoes. Cover and simmer 45 minutes or until barley is tender. Stir in turkey, dill, and pepper. Simmer 5 minutes. Spoon into bowls. Top each serving with a tablespoon of sour cream.
HOME MADE GIFTS
RANCH-STYLE DRESSING AND DIP MIX
Make a basket up with 4 ounce jars of this mix, a decorative bag of croutons or crackers, and holiday napkins.
2 tsp salt
2 tsp dried minced garlic
3 Tbsp dried minced onion
2 tsp freshly ground pepper
2 tsp sugar
2-1/2 tsp paprika
2-1/2 tsp dried parsley flakes
Combine ingredients; blend well. Store in an airtight container. Give in decorative jars with directions for dressing and dip.
Dressing: In a bowl or jar, combine 1 cup of mayonnaise and 1 cup buttermilk. Add 1 tablespoon mix and blend well.
Dip: In a small bowl, blend 1 tablespoon mix with 1 cup sour cream. Refrigerate 1 hour before serving.
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- ISBN 0934474362
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