Kathy's Minute Slaw

     With the help of a small. food chopper, and a bottle of ready made cole slaw dressing this slaw turned out very tasty in very little time. I usually prefer to make my own dressing but Kraft has a wonderful tasting cole slaw maker dressing.

     The small electric chopper I use can make the pieces of vegetable very tiny which is how I made this particular cole slaw. I never measure when I cook. I just add as much of the ingredients that suit my tastes. Here are approximate amounts and the ingredients that I combined to make my delicious slaw.

• 1/2 of a small red cabbage
• 2 large red radishes
• 8 baby carrots
• 1/4 red onion
• 3 sprigs of fresh dill
• About 1 cup of dressing

     This slaw isn't for everyone. Since I minced the vegetables the cole slaw isn't as chewy as you expect cole slaw to be.It's an easy fix. All you have to do is cut the pieces of cabbage larger. The other thing is the color, this salad is very red/magenta. I used red cabbage because it's slightly healthier for you than green cabbage.
If it clashes with the other courses you're serving use the green. It is a great salad either way.

Photo by Joe Foodie

Amazing Two Finger Potato Salad

     This potato salad is by far the best I've ever had. The measurement are approximate so add ingredients to your own taste.

• 4 lbs of Yukon Gold potatoes
• 1/4 green pepper
• 1/4 yellow pepper
• 1/4 red pepper
• 1/4 orange pepper
• 1 stalk celery
• 2 red radishes
• 1/4 sweet onion
• 5 cut spring of fresh dill
• 1 cup mayo with olive oil
• 1/2 cup sour cream
• 1/2 plain yogurt
• Salt & pepper

1.   Peel and cut potatoes into small pieces.
2. Boil them till tender but not mushy. Check every couple minutes after 5 minutes.
3. Chop all other vegetables till half mushy and half still crunchy.
4. Use scissors to cut fresh dill into tiny pieces.
5. When potatoes are cooked put them into cold water to stop cooking and cool enough for salad.
6. Combine all veggies with potatoes and dill.
7. Add mayo, sour cream, yogurt and salt and pepper.
8. Mix well and add a splash of milk if you want it a little creamier.
9. Enjoy!

Photo by Roland

Creamy Wild Rice Soup

     I can almost smell this wonderfully thick soup just looking at this recipe. Enjoy.

• 1 chopped large onion
• 1 shredded large carrot
• 1 chopped celery rib
• 1/4 cup margarine
• 1/2 cup all purpose flour
• 8 cups chicken broth
• 3 cups cooked wild rice
• 1 cup cubed and cooked chicken breast
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 cup evaporated milk, fat free
• 1/4 cup chopped chives

      Saute the onion, carrots, and celery in the margarine till tender. Stir in the flour till blended and add the broth slowly. Then mix in the salt, pepper, chicken, and the rice. Boil then cook for a couple minutes or till thick. Add in the milk and cook about 4 minutes longer. Lay chives on top and serve. Makes 2-1/2 quarts or about 10 servings.

Photo by Austinevan

The Waldorf Plus Salad

     If you love waldorf salad you'll really like this light variation.

• 1- 8oz. can of undrained pineapple chunks
• 2 cups cooked medium pasta shells ( 1/2 cups dry )
• 1 cubed red apple
• 1 cup diced celery
• 3 tbls. chopped walnuts
• 2 tbls. light mayo
• 2 tbls. light sour cream
• Dash of salt

     Drain can of pineapple and set aside 1/4 cup of the juice. Mix together pineapple, pasta, apple, celery, and walnuts. In a small bowl, blend the mayo, sour cream, juice, and salt. Add to the pasta mixture and toss. Serves 4

Photo by Cool Jinny

Chicken Noodle Soup #1

Here is the first of many chicken soup recipes.

• 1 46oz. can of chicken broth
• 1/2 lb. of diced chicken
• 1/2 cups medium egg noodles, uncooked
• 1 cup sliced carrots
• 1/2 cup chopped onions
• 1/3 cup sliced celery
• 1 tsp. dillweed
• 1/4 tsp. black pepper

     Over medium high heat in large saucepan heat up all ingredients to a boil. Then simmer uncovered for about 20 minutes or till chicken is done and egg noodles are tender. Serves 8

Photo by The Bitten Word.com