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Soups & Salads



3 large onions, sliced

2 Tbsp. vegetable oil

1/4 cup flour

6 cups beef broth

2 cups chicken broth

1 Tbsp. Worcestershire sauce

1 Tbsp. balsamic vinegar

1 lb sliced provolone cheese

12 oz shredded cheese (Mozzarella, Asiago, and provolone mix)

bread for croutons



Heat oil in large stock pot and add the onions.  Saute until tender. Mix flour into onions and continue to cook until flour starts to brown.  Add the broth, Worcestershire sauce, and balsamic vinegar. Allow to simmer for 10 minutes stirring occasionally. Place pieces of croutons in the bottom of soup bowls. Add the soup and top with the cheeses. Broil for 2-3 minutes and serve.

French Onion Soup

This soup is a variation of the kind you can get at most Thai restaurants. It’s hard to find authentic Thai ingredients in our small town so I had to make some substitutions, but it still turned out great.


4 cups chicken broth

1 –  16 ounce  package tofu

2 tsp. ginger paste or crushed ginger (not powdered ginger)

1/2 cup chopped cilantro

2 Tbsp. fresh lemon juice

2 Tbsp. chopped jalapeno

1 tsp. garlic, minced

1 cup of fresh oriental noodles or ramen noodles (optional)

1 – 14 ounce can of coconut milk


Prepare broth in a 6 quart pot and bring to a boil. Add all ingredients except coconut milk. Let the soup simmer for 5 minutes. Add coconut milk and remove from heat and serve.  Here are a few variation that you can try. If you don’t care for tofu,  try another protein like cooked chicken or shrimp. I sometimes add mushrooms if we have them.


My neighbor, Judy, sent me a cookbook written by a woman in 1958.  I got a kick out of the coleslaw recipe and I thought I would give it a try.  It turned out great.  I added sugar to it.   I also doubled the recipe.   Here is my take on the recipe.  You can check out the original one in the book from the picture below. Don’t you just love trying recipes from long ago!  Love this one, I will be making it again!


2/3 cup mayonnaise

6 Tbsp. milk

4 Tbsp. sweet pickle juice (not dill)

2 Tbsp. sugar

Green onion tops



Whisk ingredients together and chill.  Pour over coleslaw right before serving.

1950's Coleslaw

We had a snow day today and I decided to make a crock pot full of vegetable soup.  This is so easy and tastes so good!  I made some buns and cookies to go along with it.  Yum!


1- 14.5 ounce can green beans (don’t drain)

1- 14.5 ounce can corn (don’t drain)

1- 14.5 ounce can peas (don’t drain)

3-4 stalks of celery with leaves, diced (the leaves are very flavorful so add lots)

1/3 pound baby carrots, sliced

1 onion, diced

6 medium sized potatoes, peeled and diced

1- 28 ounce can crush tomatoes

2 cans water (use tomato can to fill water)

1 pound stew meat (uncooked)

6 Tbsp. beef bouillon

Salt and Pepper to taste



Throw everything into the crock.  I wait and add the last can of water at the end to make sure there’s enough room for it.  If there isn’t that’s fine.  It won’t effect the flavor.  You can cook it on low all day.  I put it on high for a few hours and then turned it down since I was home today.  Serve with buns or crusty bread.

 Hearty Beef Vegetable Soup

This is a great salad for potlucks!  I have taken it to church dinners and there usually isn’t much leftover.




1 – 16 ounce package coleslaw mix

1 package of oriental ramen noodles, broken and packet removed to make dressing

1/2 cup sunflower seeds


1/3 cup sugar

1/2 cup oil

1/3 cup vinegar

1 packet of oriental ramen noodle seasoning

2 Tbsp. soy sauce



Mix salad ingredients together and place in a large bowl.  In a mason jar, place the dressing ingredients, add lid and shake vigorously.  Just before serving add the dressing to the salad.  Serve.

This is a great recipe for egg drop soup!  It is very simple and everyone in my family loves it!



4 quarts water

3 Tbsp. chicken base

One carrot, julienned

8-12 ounces fresh mushrooms, sliced

1 package of tofu, drained and cut into small pieces

Green onions, chopped.  I used the bottom part in the soup and use the top stems for garnish

10 eggs, beaten

1/4 cup cornstarch

1/4 cup water

Soy sauce, optional


Bring water to boil and add chicken base.  Taste to make sure broth has the right flavor.  Add bottom parts of onions and carrots and cook for about 10 minutes.  Next add mushrooms and tofu.  Cook about 5 minutes.  Gradually add beaten eggs, very slowly, stirring as you are adding. Stir mixture.  Cook 2 minutes.  Mix cornstarch and water together and add to the soup.  This will thicken the soup. Add more if you like it thicker.  Cook until it comes to a boil and then remove from heat.  Serve.  Garnish with green onion tops.  You can add soy sauce if you like.  Some of us like it and some of us don’t so everyone just adds to their individual bowls of soup.

Egg Drop Soup with Green Onion Tops as a Garnish


This is a great potato soup recipe!  I have done it a variety of ways, such as adding diced ham and or ham broth in place of water.   Tonight, I added 2 cups of ham broth and 3 cups of water, but it is good any way.



1 medium onion, chopped

4 Tbsp. butter

6 medium potatoes, peeled and cubed

5 cups water

2 cups milk

1 can cream of chicken soup (10.5 ounce)

1/2 tsp. garlic salt

1/2 tsp. black pepper

1 pound velveeta cheese (cubed)

Parsley to garnish



Saute onion in butter.

Add potatoes and water.    Bring to a boil.  Reduce heat and simmer for 15 minutes or until potatoes are tender.

Stir in milk, soup,  garlic salt and pepper.  Heat through and then add cheese.  Stir until cheese is melted.  Serve with parsley as a garnish.

Cheesy Potato Soup with Red Lobster Biscuits

I made a huge pot of chicken noodle soup for my friends at work today.  They asked me if I would write down the recipe but I don’t usually measure, I just eyeball it but I will list the ingredients and give some directions.


Sliced baby carrots

Chopped celery (use leaves too)

Chopped onion

Chicken broth ( I use 1 cup of water +1 tsp. chicken base)  I usually use about 4 quarts of broth

1-2 Chicken breasts, diced

Parsley flakes

Salt and pepper

1 pound Kluski noodles



Fill your stockpot with chicken broth, celery, onions, carrots and diced chicken.  Add salt and pepper.  Cook for about an hour until vegetables are tender.  I usually taste it at this point once the chicken has cooked and make sure there is enough chicken base and salt.  Adjust to your taste.   Sprinkle parsley.  This really doesn’t add much flavor, just color so add as much or as little as desired.  Add a pound of Kluski noodles and cook for 20 minutes until noodles are done.  Sometimes I will add some extra broth later because the noodles will absorb more liquid as it sits.  Enjoy!

Delcious bowl of Chicken Noodle Soup. Whether you are sick or just hungry this soup does the trick.



My husband is not a huge fan of soup, but this is his favorite.  This recipe makes a very large pot of soup and you could easily cut the recipe in half.  It made dinner for four plus 5 more quarts leftover.  It is yummy!


6 quarts water

8 Tbsp. chicken base

2 Tbsp. salt

1/2 pound bag mini carrots, chopped

4 celery stalks, chopped

1 onion, diced

1- 1 pound bag fresh spinach

1 pound ground chicken

1 cup Parmesan cheese

1 cup Italian bread crumbs

1 Tbsp. dried parsley

2 eggs, beaten

3 Tbsp. flour

1 Tbsp. minced garlic

1- 1 pound box of Acini di pepe pasta



Bring water, chicken base and salt to a boil.  Add carrots, celery and onion.  Cook for 20 minutes.

Add spinach and cook for 10 minutes.

Meanwhile, in a mixing bowl, prepare meatballs by mixing ground chicken, garlic, eggs, Parmesan cheese, Italian bread crumbs, parsley and flour.

Form into small balls.  If you have a small cookie scoop, it makes  it easier.  This makes about 60 meatballs.

Drop meatballs into boiling water and cook for 10 minutes.

Cook  1 pound Acini di pepe pasta according to package.  Drain and add to soup.  Acini di pepe means “peppercorns” and when this tiny pasta is cooked, it looks like tiny balls or peppercorns.

Serve with crusty bread.

Italian Wedding Soup with Spinach and Chicken Meatballs served with Crusty Bread.


3 quarts water

5-6 tsp. chicken base

1 1/2 cup chopped celery

2 large carrots, shredded

1 large onion, chopped

1 pound box of uncooked elbow macaroni

1 cup butter

3/4 cup flour

6 cups milk

1 pound velveeta, cubed



In a stock pot, bring water and chicken base to a boil.  Add celery, carrots and onion.  Cook for 20 minutes until veggies are tender.

Add macaroni.  Cover and return to a boil.  Boil for 2 minutes.  Remove from heat, let stand 8-10 minutes, covered.

In another pot, melt butter.  Add flour, whisking until smooth.

Gradually add milk, stirring/whisking constantly.  Bring to a boil.  Cook and stir for 2 minutes.

Stir in cheese until melted.

Add cheese mixture to the undrained macaroni mixture.


Yields 5 quarts.