101 Soups, Salads & Sandwiches (101 Cookbook Collection) by Gooseberry Patch

By Gooseberry Patch

No matter if you're searching for lunch recipes, facet dishes, or hearty mains, you'll love the range in one zero one Soups, Salads & Sandwiches Cookbook. poultry & Dumplin' Soup, highly spiced Sausage Chowder and Pioneer pork Stew and BBQ Sloppy Joe Soup will all hit the spot! Tarragon Steak Dinner Salad and Pasta Taco Salad make tasty mains, whereas Mustard-Thyme Potato Salad and Raspberry fowl Salad are nice for toting to potlucks and picnics. Bite-sized or stacked excessive, neighbors & relations will love sandwiches like Cheeseburger Roll-Ups, BBQ poultry Calzones, Tuna Paninis and Lasagna Buns. Plus, with the "Terrific Toppings" bankruptcy, you could sprinkle soups and salads with do-it-yourself garnishes like Zesty Pita Crisps and Bacon-Onion Croutons, and pile extra taste on sandwiches with Lemony Sage Mayonnaise or effortless fridge Pickles.

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Extra resources for 101 Soups, Salads & Sandwiches (101 Cookbook Collection)

Sample text

Celery, diced 1/2 c. onion, diced 1-1/2 c. carrot, peeled and grated 1/2 c. butter 12-oz. can evaporated milk 1/2 c. water 1-1/2 c. all-purpose flour Combine chicken, potatoes, broth, bouillon, celery, onion and carrot in a large pot. Simmer over medium heat until chicken is cooked and vegetables are tender. Stir in butter until melted; set aside. In a blender, mix milk, water and flour until smooth; add to soup mixture. Cook and stir until thickened. Serves 12 to 15. sen ie Swen Stephan on, UT Maplet or e bread homemad amily’s h t i w my f Paired .

Dijon mustard 1 t. fresh thyme, minced, or 1/2 t. dried thyme pepper to taste Garnish: 2 sprigs fresh thyme Pierce potatoes with a fork; bake at 400 degrees for 45 minutes, or until tender. When still warm but cool enough to handle, remove and discard skins. Cut into bite-size pieces. Transfer potatoes to a medium glass bowl. While potatoes are still warm, lightly drizzle with vinegar. Fold potatoes over and lightly drizzle again. Gently fold once more; set aside. In a small bowl, combine mayonnaise, mustard, thyme and pepper.

In a separate bowl, whisk together mayonnaise, condensed milk, sugar and vinegar. Pour over macaroni and vegetables. Season with salt and pepper. Chill at least 8 hours to allow dressing to thicken. Mix well before serving. Makes 8 to 10 servings. ilson Wanda W , GA n Hamilto ed milk condens dient! d e n e t Swee ingre secret is the Sensastional Salads Spicy Cabbage-Apple Slaw 2 c. shredded green and red cabbage mix 2 c. Red Delicious apples, cored and chopped 1/2 c. celery, chopped 2 T. walnuts, chopped and toasted 2 T.

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