Ina Garten’s Winter Squash Soup

 Ingredients:

2 Tbs unsalted butter

1 Tbs olive oil

2 cups chopped yellow onion

1 15 oz can pumpkin

1 1/2 pounds butternut squash, peeled and cut into chunks

3 cups chicken broth or stock

1 tsp kosher salt

1/2 tsp freshly ground pepper

1 cup half and half

Crème Fraiche, grated Gruyère or croutons

Heat butter and oil in a stockpot. Add the onion and cook over medium low heat for 10 minutes. Add the pumpkin, squash, chicken stock, salt and pepper.

Cover and simmer over medium low heat for about 20 minutes (until the squash is tender). Process the mixture through a food processor. 

Return to the pot and add the half and half and heat slowly. If the soup needs more flavor add another tsp of salt. Serve hot with preferred garnishes.

Mediterranean Salad

I love fresh vegetables especially during the summer time. So I came up with a salad that is healthy and very Greek. The feta cheese gives it the umph that it needs while putting olive oil into the mix adds some healthy oil that the body needs for digestion. I found that I loved the mix and am thinking of adding a yogurt dressing next time I make it. This is a recipe for one person.

1 ounce of feta cheese

1/2 tomato

1/2 green pepper

1/3 large cucumber

2 TBS. chopped red onion

1 tsp lemon juice

2 tsp olive oil

dash of sea salt

Chop vegetables into bite size pieces and mix together. Sprinkle feta cheese on top then add olive oil and lemon.

Broccoli Salad

I love fresh broccoli salad. The smokey taste of the bacon along with the crunchy broccoli goes together so well. This is a popular recipe and some add 1/2 cup of raisins to the mix for a little bit of sweetness or dried cranberries. Another variation is to add 1/2 cup of grated cheddar cheese. For lower fat use turkey bacon and Free Miracle Whip.

1 package fresh broccoli, cut into small bit size pieces
1/2 cup red onion, chopped
1 pound bacon, cooked and crumbled
1/2 cup roasted and salted sunflower seeds

Dressing:
1/2 cup Miracle Whip
1 Tbs white vinegar
3 Tbs sugar

Mix first 4 ingredients and chill in the refrigerator. Toss with the dressing just before serving.

Three Bean Salad

1/2 cup green pepper, chopped
1 can yellow wax beans, drained
1 can green wax beans, drained
1 can garbanzo beans, drained
1 can kidney beans, drained
1 small onion, sliced thin
2 Tbs. salad oil
1/2 t. accent
1/2 t. salt

Cover with:
3/4 cup vinegar
1/4 cup water
3/4 cups sugar(warm to dissolve syrup)

Let stand hours or overnight. Can double the syrup recipe to cover the vegetables if you don't want to stir them.

Favorite Potato Salad

6 large potatoes, cooked in jackets, cooled, peeled, and cut into 1/2 inch cubes
5 hard cooked eggs (reserve 1 egg, sliced, for garnish)
1/4 cup shredded onion (with juice) or onion powder (1/2 tsp)
1/4 cup chopped parsley
1 1/2 tsp salt
1/2 tsp pepper
paprika
mayonnaise

Mix all ingredients. Toss gently. Add enough mayonnaise to moisten and stir until well mixed. Garnish salad with reserved egg and paprika. Makes 8 to 10 servings.

Cabbage Cole Slaw

8 cups shredded cabbage
2 Tbs. lemon juice
2 Tbs. cream or canned milk
1/8 tsp pepper
2 Tbs. sugar
2 Tbs. mayonnaise
1/4 tsp. salt

Toss together and chill.

Rhea's Cole Slaw

Shred:
1 large head cabbage
1 medium onion
1 green pepper
Mix together:
1 cup sugar
1 tsp dry mustard
1 cup white vinegar
1 Tbs salt
3/4 cup oil
1/2 Tbs. celery seed
Pour over vegetables. Spoon out with slotted spoon, Keeps several days.

Wilted Spinach Salad

Fry 6 slices of bacon until crisp with 1 tsp oil and 4 tsp sesame seeds. Break up bacon in pan.

Add:
4 tsp.sugar
4 tsp. vinegar
1 Tbs. soy sauce.

Wash and clean 1 pkg. spinach. Tear in bite size pieces. Pour hot dressing over and toss until leaves are coated.