Soups/Salads

Taco Soup

Ingredients:
1# hamburger
1 onion, chopped
1 can kidney beans
1 can stewed tomatoes
1 can corn
1 8 oz can tomato sauce
11 cups water
1 package taco seasoning
tortilla chips
grated cheese sour cream olives
opt: macaroni

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Somen Salad

Ingredients:
1 package somen (noodles)

Garnish Suggestions:
shredded lettuce
thinly sliced carrots
celery
cucumber
sliced scrambled eggs
fishcake (pink/white kamaboko)
ham
char siu

Sauce Ingredients:
2 Tbsp vegetable oil
1 Tbsp sesame oil
¼ cup vinegar
½ cup shoyu
½ cup sugar


Boil, rinse, drain, and place on platter.
Garnish with your favorite items.
Sprinkle with chopped green onions and lots of love.
Combine ingredients below for sauce and pour over salad before serving.

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Super Veggie Salad

Salad Ingredients:
1 head broccoli
1 head cauliflower
2 bunches scallions
1 green pepper
1 red pepper
1 small package frozen baby peas

Trim veggies and cut into bite-sized pieces.

Dressing Ingredients:
1 ¼ cup mayonnaise
1 cup Italian dressing
¼ cup fresh lemon juice
2 Tbsp sugar
¼ tsp salt
¼ tsp pepper
¼ tsp garlic salt

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Chinese Chicken Salad

Dressing:
½ tsp. black pepper
1 tsp. salt
¼ cup vinegar
¼ cup sugar
¼ cup sesame oil
¼ cup canola oil

Boil pepper, salt, vinegar, and sugar together until dissolved.
Cool, then add sesame and canola oils.
Shake well before using.

Chicken:
Chicken breasts
salted water
grated ginger

Gently simmer chicken breasts in salted water with grated ginger until done.
Cool. Cut into small chunks and shred.
Add a small amount of dressing to the chicken as a marinade.

Vegetables:
Shredded won bok
Shredded romaine lettuce
Mung bean sprouts
Sliced green onions
Sliced celery
Chinese parsley (a.k.a. cilantro)

Use any of the above as desired, being sure to drain well.

Combining: (quantities as desired)
Just before serving, lightly toss vegetables, chicken, roasted peanuts, won ton chips, dressing, and toasted sesame seeds.
Serve immediately.

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24 Hour Layered Salad

Ingredients:
lettuce, finely shredded
1 package alfalfa sprouts
1 cup green onions, finely sliced
8 fresh mushrooms, sliced
1 cup celery, diced or thinly sliced
8 oz can water chestnuts, sliced
18 oz package frozen peas, uncooked
2 cups mayonnaise
2 tsp. sugar
½ cup parmesan cheese, grated
¼ tsp garlic powder
1 tsp seasoned salt
bacon
Fritos
hard-boiled eggs
cherry tomatoes

In a large straight-sided pan or other serving dish about 2-2 1/2” deep, layer the following in order as listed:
1. Lettuce
2. Alfalfa sprouts
3. Green onions
4. Mushrooms
5. Celery
6. Water chestnuts
7. Peas
8. Mayonnaise (spread carefully to edges of dish to “seal” lower ingredients)
9. Sugar (sprinkle over mayonnaise
10. Parmesan cheese
11. Garlic powder and seasoned salt
Cover and refrigerate overnight.
Before serving, spread with ½ lb bacon fried and crumbled or crushed Fritos. Sprinkle with grated hard-boiled eggs.
Garnish with cherry tomatoes.
One more step (cut off)

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Coleslaw

Salad Ingredients:
1 lb cabbage, sliced (about 4 cups)
2/3 cup celery, diced
½ cup carrot, grated
¼ cup scallions, diced
½ cup bell pepper, diced
1 apple, peeled, cored, and diced
1 cucumber, peeled, seeded, and diced
3-4 Tbsp fresh parsley, chopped

Salad Ingredients:
1/3 cup sour cream
½ cup mayonnaise
½ Tbsp Dijon type prepared mustard
2 Tbsp cider vinegar
1 tsp salt
1 tsp sugar
¼ tsp cumin seeds
¼ tsp celery seeds
several grinds of fresh pepper

Toss salad several times, tasting and adding salt or vinegar if it is needed.
Let stand 20 to 30 minutes and drain before serving.