Chicken Salad

  • 1 C cooked chicken, diced
  • 1 red apple, diced
  • 3 green onions, sliced
  • 1/2 C pickle relish
  • 1/2 C mayonnaise
  • 2 stalks celery, finely chopped
  • 8 oz. can pineapple tidbits, drained
  • 1 C chopped pecans
  • 4 hard boiled eggs (optional)

Combine all ingredients.  Chill and serve.

This recipe was shared by the Nemeth family.  Good memories…

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Taco Soup

  • 4 lbs. ground beef
  • 1 large sweet onion, chopped
  • 3 cloves garlic, crushed
  • 3 cans pinto beans, drained and rinsed
  • 3 cans organic corn, drained (or 6 cups frozen)
  • 3 (29 oz.) cans tomato puree
  • 1/2 C dry ranch dressing mix
  • 3/4 C ketchup
  • 1 T chili powder
  • 1 1/2 t ground cumin
  • 7 C water

Brown ground beef, adding onion and garlic half way through.  Drain and rinse.  Add remaining ingredients and simmer at least 1 hour. (Or cook ground beef and onion, drain, and add all ingredients in two slow cookers; place on low for the afternoon).  Serve with shredded cheese, tortilla chips, sour cream and salsa.

(Thanks for this recipe too, Julie!)

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Brad’s Tortellini and Spinach Soup

  • 2 pkgs. 10 oz. frozen chopped spinach
  • 3 1/2 C water
  • 3 T olive oil
  • 1 sweet onion, chopped
  • 2 cloves garlic, crushed
  • 56 oz. chicken broth
  • 2 cans (15 oz.) diced tomatoes
  • 18 oz. tortellini
  • 1/3 C grated Parmesan cheese
  • 1/2 t salt
  • 1/4 t pepper
  • 2 eggs
  • couscous

Cook spinach in water listed, just until thawed.  Meanwhile, heat oil in a soup pot over medium heat and cook onion until wilted.  Add garlic and cook 1-2 more minutes.  Add chicken broth, spinach and water.  Turn heat to high and bring to a boil.  Add cans of tomatoes and mix well.  Add tortellini and bring pot back to a boil.  Reduce heat to medium; cook 5 minutes.  Meanwhile, combine Parmesan cheese, salt, pepper, and egg.  Stir vigorously with a fork.  When soup has cooked 5 minutes, slowly drizzle egg mixture into the pot, stirring constantly.  Stir and cook 2 minutes.  Remove from heat and serve over couscous.

Already doubled.  From St. Petersburg Times.

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Chickpea Stew

DSCN4756

  • 1/4 C olive oil
  • 1 sweet onion, chopped
  • 6 cloves garlic, crushed
  • 1 T ground cumin
  • 6 (15 oz.) cans chickpeas (garbanzo beans), drained and rinsed
  • 3 (15 oz) cans diced tomatoes
  • thyme (12 sprigs fresh, 1 1/2 t. ground, or 1T dried leaves)
  • 1 T lemon juice
  • 1 T honey
  • 42 oz. chicken broth
  • 1/2 t salt
  • 1/4 t pepper
  • parsley (1/2  c chopped flat leaf or 3 T dried leaves)
  • couscous

Place onion in the oil over medium heat.  Cook until wilted.  Add garlic; cook another minute.  And cumin; cook 1 more minute.  Add next ingredients (through pepper).  Bring to a boil.  Reduce the heat and simmer, uncovered, for 15-20 minutes.  Stir in the parsley and serve over couscous.

I have already tripled this recipe, which I found in the St. Petersburg Times years ago.

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Cornbread Salad

  • 1 pan of cornbread, crumbled (8″x8″)
  • 1/2 onion, chopped
  • 1 green pepper, chopped
  • 1 large tomato, chopped
  • 1/2 C mayonnaise
  • 1/3 C pickle relish

Mix all.  Refrigerate and serve cold.

A fun salad for Sabbath, Julie.  Thanks!

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Oriental Dressing

  • 2/3 C mayonnaise
  • 6 T honey
  • 3 T rice vinegar (may substitute apple cider vinegar)
  • 2 t Dijon mustard
  • 1/4 t sesame oil

Mix in blender.

This is great with Oriental Chicken Salad, but we use it for nearly every salad in the house.  Enjoy!

Thanks again, Julie!

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Oriental Chicken Salad

  • 2 bags romaine salad
  • 2 C shredded cabbage
  • 1 C shredded carrots
  • 5 green onions, chopped
  • 1/4 C slivered or sliced almonds
  • cooked chicken, diced

Toss all and serve with Oriental Dressing (also on this site).

Thanks for sharing this one, Julie.  It’s a Sabbath favorite!

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Basic Mexican Beef or Chicken

  • 2 lbs. ground beef
  • 1/4 C ketchup
  • 1/3 C water
  • 2 t chili powder
  • 1 t ground cumin
  • 1 t onion powder
  • 1 t garlic powder

Brown ground beef over medium heat.  While draining and rinsing the beef mixture, mix the remaining ingredients in the same skillet. Add the rinsed beef mixture. Cook for another 5 minutes, stirring occasionally, until most of the water evaporates.

Serve with the flour tortillas, or in a taco salad.  I substitute chicken strips for the ground beef, and it’s excellent!

from The St. Petersburg Times

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Suzie’s Sloppy Joes

This is delicious served with potatoes, or as shown above with Whole Wheat Pita Bread.
  • 3 lbs. ground beef
  • onion, chopped
  • 3 cloves garlic, minced
  • 1 1/4 C ketchup
  • 1 C water
  • 1 C chopped red bell pepper
  • 2 T sucanat (or brown sugar)
  • 1/3 C soy sauce
  • 3 T vinegar
  • 3 T mustard
  • 2 t chili powder

Brown ground beef, onion and garlic in large skillet. Drain and rinse.  Place meat mixture and other ingredients in slow cooker on low for the afternoon.

(from Favorite All Time Recipes)

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Julie’s Chicken Marinade

  • 1/2 C soy sauce
  • 1/4 C red wine vinegar
  • 1/4 C olive oil
  • 1 t oregano leaves
  • 1/2 t basil leaves
  • 1/2 t garlic salt
  • 1/4 t pepper

Mix well and marinate 6 breast halves for 2-3 days. Grill. Serves well on unleavened tortillas with lettuce and tomatoes.

Excellent recipe. Great find, Julie!

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