Soups and Salad recipes

APPLE & CARROT SALAD

4 large apples
4 med. carrots
1 c. raisins
1/2 tsp. salt
1 tb. sugar
salad dressing

Grate apples and carrots, add raisins that have been softened in boiling 
water.  Add salt and sugar and moisten with salad dressing.

OVERNIGHT SALAD
1 No. 2 can Queen Anne cherries or grapes
3 c. pineapple tidbits
1 c. blanched almonds or walnuts
2 c.marshmallows
1 c. whipped cream
Remove seeds from cherries or grapes and combine pineapple, nuts and 
marshmallows.  Next add a salad dressing, made as follows:  2 eggs, 
beaten, 1 c. sugar into which has been blended 2 tbs. flour, 1 1/2 c. liquid 
from the cherries and pineapple.  Cook until thick.  After salad dressing 
has been blended with fruit mixture, add whipped cream.  Refrigerate for 
24 hours, stirring lightly 3 times.

CREAM TOMATO SOUP
1/2 can tomatoes
1 pint water
1 pint milk
pinch of soda
Bring tomatoes and water to boil, add soda, butter and seasoning, add 
boiling milk just before serving.

MUSHROOM SOUP
1 lb. fresh mushrooms
3 pts milk
2 tbs. flour
salt and pepper
Chop six mushrooms nad cook in butgter, add flour and milk, salt and 
pepper to taste.  Cook remainder of mushrooms to cover well.  Strain 
through sieve and add this water to chopped mushroom mixture.

TOMATO BISQUE
1 small can tomatoes
1 1/2 pts. milk
1 heaping tb. butter
1/3 tb. soda
1 heaping tb. flour
salt and pepper to taste
whipped cream
Stew tomatoes 15 to 20 minutes; cream butter and flour together and stir 
into milk as it begins to heat, stirring continuously until flour is thoroughly 
cooked and milk becomes the consistency of thick cream, but do not let 
boil; season to taste with salt and tabasco sauce.  When ready to serve, 
stir into the tomatoes the soda, while effervescing pour tomatoes into the 
milk, mix, strain and serve immediately with a spoonful of whipped cream 
on top of each cup.

GUMBO FILE
1 onion
1/2 lb. cut veal
2 lb. raw shrimp
parsley
piece of garlic
pinch of thyme
1 c. flour 1/2 lb. cut raw ham
2 qts. water
green onion
1 bay leaf
pinch cloves
heaping tsp. powdered file
Bronw finely cut onion in flour, fry cut veal and cut raw ham.  Scald raw 
shrimp in 2 qts water and remove shells.  Add same water to fried meat and 
onions.  Also add finely chopped parsley, l green onion, garlic, bay leaf, 
thyme and pinch of cloves.  Let boil slowly for 1/2 hour.  Add peeled 
shrimp and continue boiling slowly another half hour.  Just before serving 
add file.  Serve with rice.  Crabs or oysters may be used instead of shrimp.  
Or all three used are good.  Chicken with oysters makes a good gumbo 
without the veal.

LEEK & POTATO SOUP

3 Tbs butter
1 bunch leeks
2 med. potatoes, peeled & diced (1.5 c.)
3 c chicken broth
1/2 pint light cream
salt and white pepper to taste

Melt the butter in a heavy, enamel lined casserole (plain iron will discolor 
this soup).  Cut off most of the green tops of the leeks; split the leeks 
lengthwise almost through so that you can get the sand lodged there.  
Wash thoroughly under cold running water and slice thinly.  Simmer them 
slowly, covered in the butter over a very low heat until transparent.  Add 
potatoes and chicken broth and simmer about 1/2 hour.  Puree and return 
to heat.  Season with salt and pepper and stir in cream.  Serve hot or cold 
sprinkled with fresh minced parsley or chives.  All cold soups must be a bit 
more seasoned than hot, and will be thicker.

SPANISH STEW
Cut 1 pound round steak in cubes and elt stand in 2 qts. cold water for 1 
hour.  Slice 2 onions and fry golden brown in 3 tbs. fat.  Add onions to 
stew and let simmer till quantity is about 4 or 5 cups.  Then thicken with 
2 tbs. flour blended with water enough to make a smooth paste.  Season 
with salt and pepper to taste.  Cook up macaroni and place on a platter and 
pour stew over same.  Serves 6.

ITALIAN TOMATO SALAD
2 white bermuda onions, sliced thin
5 ripe tomatoes, sliced
1/4 c. parsley, chopped
1 tb. oregano
Basic fennel dressing
salt & pepper to taste
Mix the white onions with the tomatoes.  Add the parsley, oregano, and 
fennel dressing.  Add salt and pepper.  Let this marinate for a few hours 
before dinner.

BASIC FENNEL DRESSING
1/2 c. olive oil
1/2 c. peanut oil
1/2 c. red wine vinegar
1/2 c. white vinegar
1 tsp. sugar or more to taste
1 tb. dry mustard
1 tsp. fennel, ground
2 tb. l emon jiuce
1/8 c. dried parsley
salt and pepper to taste
Blend the oils and the vinegars.  Add a littel sugar, mustard and fennel.  
Add some lemon juice, parsley, salt and pepepr.

MUSTARD GREENS SOUP
2 qts. chicken stock
1/2 c. dry white wine
3 tb. olive oil
2 clvoes garlic, peeled and crushed
1 c. peeled and thinly sliced yellow onion
1 1/2 bunches mustard greens, washed and chopped
2 eggs, beaten
salt and pepper to taste
In a 4 quart pot, bring the stock and wine to a simmer. Heat a large frying 
pan and add 2 tb.s of the oil,the garlic, and onion. Saute until the onion 
just becomes tender,and add to the pot ofsimmering stock.  Heat the frying 
pan again and add the remaining tablespoon of oil.  Saute the mustard 
greens a few minutes until they collapse.  Add to the pot.  Cover and 
simmer 5 minutes or until the mustard greens and onion are tender.  Pour  
the beaten eggs slowly over the top of the soup and gently stir in.  Salt 
and pepper to taste.

RED POTATO SALAD WITH BACON
2 lb. small red potaotes
1/3 lb. bacon, diced
1 c. peeled and thinly sliced yellow onion
4 scallions, chopped
1/4 c. mayonnaise
1/2 tsp. dry mustard
1 tb. white wine vinegar
1/2 c. olive oil
salt and pepper to taste
2 hard boiled eggs, peeled and chopped
Wash the potaotes and drain.  Using a paringknife, trim a band of the peel 
about 1/2" wide around the circumference of each pototato.  This will form 
an attractive "belt".  Boil the trimmed potatoes gently in ample, lightly 
salted water until just tender.  The potatoes are done as soon as they 
pierce easily with a sharp knife.  Carefully drain, spread on a tray, and 
allow to cool.  Cook the bacon in a medium-sized frying pan until almost 
crisp.  Add the onion and cook until limp.  Drain off any excess fat.  Place 
the cooled potatoes in a bowl along with the cooked bacon and onion, and 
the scallions.  In another bowl, blend together the mayonnaise, dry 
mustard, vinegar, oil and salt and pepepr to taste.  Add to the bowl of 
potatoes and toss together. Fold in the hard cooked eggs. Cover and 
refrigerate.

BASIL, TOMATO AND ONION SALAD WITH CHEESE
3 ripe med tomatoes
2 med. white onions
1 large bunch of fresh basil, leaves only
1 c. grated mozzerella 
1/2 c. olive oil
2 tb. lemon juice
1 tb. fresh oregano
salt and pepper to taste
1 tb. grated parmesan
Core and slice the tomatoes about 1/8" thick.  Peel the onions whole and 
cut into the same size slices.  Shingle the tomato and onion slices with 
basil leaves on a platter.  Place the grated mozzerella in the center of the 
platter.  Mix the oil, lemon juice, oregano, and salt and pepper to taste.  
Pour over everything and sprinkle with grated parmesan.  Serves 6. 

SHREDDED CARROT SALAD                      For 4 persons

5-6 med. carrots              6 Tbs. olive oil
1 tsp. salt                   1 Tb. lemon juice

Peel and wash the carrots, and grate them on the largest holes of the grater. 
When ready to serve, add the rest of the ingredients.  Toss thoroughly 
and serve immediately.

DEER SOUP HUNTER'S STYLE
Wash 2 1/2 pounds of bony meat cut off the scrag end of the neck of a 
deer.  Cut into small peices, rinse them in cold wate, and drain well.  Place 
the meat pieces in a soup kettle and cover them with 2 quarts water.  Bring 
the liquid to a boil, drain off all the water, and discard it.  Pour over the 
meat pieces 2 quarts fresh water an add 6 thin slices lemon, seeded, 6 
bruised peppercorns, 1 1/2 tsp. salt, 1 whole clove garlic and a bouquet 
garni.  Graually bring to the boiling point, lower the flame, and simmer 
gently for 1 3/4 hours.  As the scum rises, skim it off carefully until the 
surface is clear.  Add 1/2 cup each carrots, celery and white turnip, all 
cubed finely, 1/3 cup each coarsely chopped fresh mushrooms and 2 tbs. 
well-washed rice.  Cover the pot and simmer gently for 35 to 40 minutes.  
With a skimmer or long fork, remove the pieces of meat and discard the 
bouqet garni.  Pick the meat off the bones, cut into small pieces, measure 
out a generous 1/2 cup, and add it to the soup kettle.  The remaining  meat 
may be reserved for other use.  Taste for seasoning.  Bring the soup to a 
rapid boil and remove it from the heat.  Into a heated soup tureen first pour 
1/3 cup Madiera and then the hot soup.

RED BEAN SOUP
1 c. red kindney beans
1 c. butter
1 c. chopped white onion
1 c. chopped celery
1 c. flour
6 c. beef stock
1/2 tsp. pepper
Cover washed kidney beans with water an soak overnight.  In a 4 quart 
saucepn melt butter and saute onion and celery for 10 minutes.  Blend in 
flour, add stock and beans.  Boil slowly 1 1/2 to 2 hours until beans are 
very tender.  Strain, mashing beans through strainer.  Reheat and season.  
Yield:  1 1/2 quarts

BISQUE OF CORN AND CRAB MEAT

1/4 c. chopped onion
1/4 c.. butter
2 tbs. flour
1/2 tsp. curry powder
4 c. fresh or frozen corn (uncooked)
4 c. milk
1 c. cream
salt & pepper
1 lb. crab meat

Sauté the onion in the butter until soft.  Add the flour and curry and cook 
1 minute  Add corn chopped or put in blender.  Cook for five minutes.  
Add milk and cream, salt and pepper and bring to a boil. Stir in crab meat 
and serve at once.   Serves 10 or 12.

TEXAS BLACK-TIE POTATO SLAW

1 pound potatoes (3 med), boiled, drained and cooled.
4 c. chopped cabbage
1/2 c. vegetable oil
1/4 c. red wine vinegar
1 can (4 oz.) diced green chiles
1 tsp. chili powder
1 clove garlic, pressed
1/2 tsp. salt
1 c. (about 4 oz) shredded cheddar cheese
1/2 c. (about 2 oz) sliced pitted ripe olives
1/4 c.  minced cilantro
Paprika

Peel and slice the potatoes.  Combine in a large bowl with the  cabbage.  In 
a small bowl, whisk together the oil, vinegar, chiles, chili powder, garlic and 
salt.  Pour over the potato mixture and toss gently to blend.  Cover and 
chill 1 to 2 hours.  Just before serving, fold in the cheese, olives and 
cilantro.  Sprinkle paprika on top.  Serves 4 to 6.


SWEET AND SOUR COLE SLAW

6 c. shredded cabbage
1 large carrot, shredded
1/2 c. diced red bell pepper
2 green onions, with tops, sliced
Sweet and Sour dressing (follows)

Combine all the ingredients in a large bowl.  Toss to mix thoroughly.  
Cover and chill 1 hour before serving.  Serves 6 to 8.

Sweet and Sour Dressing:  In a bowl, mix 1/2 c. orange juice, 1/4 c. 
vegetable oil, 3 tbs. cider vinegar, 1 to 2 tsp. dry mustard, 1/2 tsp. salt and 
1/4 tsp. pepper.  Whisk to blend thoroughly.  Makes about 1 c. 

CROCK-POT BORSCHT
1 tb. oil
2 lb. beef chuck, fat removed and cubed
1/4 c. flour
1 c. beef stock
1/2 med head cabbage, quartered, then thickly sliced
4 small beets, peeled and cut in strips
1 (14oz) can tomaotes
1 large onion, chopped
1 clove garlic, minced
Juice of 1 med. lemon
1 tb. sugar 
Salt and pepper to taste

Coat the bottom and sides of a slow cooker with oil.  Dredge meat cubes in 
flour and place in the pot.  Add the remaining ingredients, cover tightly 
and cook on high for about 4 hours.  Turn to low for another 2 hours or 
more.  Correct the seaasonings.  Serves 8.  

GREENS STEW
seasoning mix:
2 tsp salt
1 ½ tsp dried basil leaves
1 ½ tsp garlic powder and onion powder
1 ¼ tsp ground coriander
1 ¼ tsp dry mustard
1 ¼ tsp ground turmeric
1 tsp ground fenugreek
1 tsp white pepper
1 tsp groundd dried pasilla chile peppers
¾ tsp ground anise
¾ tsp ground ginger
¾ tsp black pepper
½ tsp cayenne
10 tablespoons grits, toasted
8 oz ground salt pork
2 cups chopped onions
1 cup chopped celery
8 cups vegetable stock, in all
4 tbs unsalted butte4r
12 cups chopped greens, at least 3 varieties (spinach, cabbage, kale, 
mustard, turnip and collards)
8 ounces grated mozzarella cheese
Combine the seasoning mix ingredients in a small bowl.  Toast the grits in 
asmall skillet over high heat, stirring constantly so all the grains will brown 
evenly, just until the grits are light golden brown.  Immediately remove from 
the hot skillet to stop the toasting.  Boil the salt pork in just enough water 
to cover it for 10 minutes.  Drain thoroughly.  Cook the drained salt pork in 
a 5 quart pot over high heat until the pork is nicely browned, about 5 to 6 
minutes.  Add the onions, celery, 2 tbs of the seasoning mix, and ½ cup of 
the stock.  Cook, stirring occasionally, for 15 minutes, then add the 
remaining stock, the remaining seasoning mix, and the grits.  Cook, stirring 
occasionally, until the grits are cooked, about 12 to 15 minnutes.  Add the 
butter and the greens, stir just until the butter melts, then add the cheese.  
Cook and stir until the cheese melts and the soup is smooth.  Serve 
immediately.

SCALLOP AND LEMON GRASS SOUP
seasoning mix:
1 tsp ground dried anchos
1 tsp salt
¾ tsp each ground cardamom and cayenne
½ tsp each garlic powder, onion powder, white pepper
¼ tsp each ground coriander, ground fenugreek, black pepper
2 ripe papayas, peeled, seeded, and chopped
2 c. heavy cream
2 tbs plus 2 tsp minced fresh ginger, in all
2 tsp olive oil
4 tb unsalted butter
2 cups chopped onions
1 ½ cups chopped celery
1 stalk lemon grass, cut diagonally into ½" pieces
8 ounces oyster mushrooms, quartered
2 tsp minced fresh garlic
1 ½ cups seafood stock, in all
1 pound fresh bay scllops
¼ cup finely chopped fresh cilantro
Combine the seasoning mix in a small bowl.  Puree the papayas, cream, 
and 2 tbs of the ginger in a blender and set aside.  Heat the oil and butter 
in a 5-quart pot over high heat just until it begins to smoke, about 3 to 4 
minutes.  Add the onions, celery, lemon grass, and seasoning mix.  Cook, 
stirring and scraping the pan bottom frequently, for 6 minutes.  Add the 
oyster mushrooms, garlic, remaining ginger, and ½ cup of the stock.  
Cook, sturring frequently, for 5 minutes, then stir in the remaining stock 
and the pureed mixture.  Cook, stirring occasionally, until the soup comes 
to a boil.  Add the scallops, return to a boil, add the cilantro, and remove 
from the heat.  Remove the lemon grass before serving.