Califlower Soup

We had dinner and FHE at a friend's house last month and she made this soup. Everyone loved it and it is one of their family's favorite soups.

I would probably try it with another kind of cheese because I am not a Velveeta cheese fan but I would definitely make it on my own.

Cauliflower Soup

4 cups caulifower
1 cup thinly sliced carrots
2 cups water
1 pound fully cooked sausage
1/2 cup chopped onion
1/3 cup flour
3/4 tsp. salt
1/8 tsp. pepper
2 cups milk
8 oz. Velveeta cheese, cubed

In a saucepan, cook cauliflower and carrots in water until tender; set aside (do not drain). In a skillet over medium heat, brown the sausage and onion; drain. Add flour, salt and pepper. Gradually add the milk; bring to a boil. Cook and stir for 2 minutes. Add cauliflower, carrots and cooking liquid; heat through. Stir in the cheese until melted.

Makes 6-8 servings.

Beef-Broccoli Lo Mein

Here is another recipe we enjoyed. It has a bit of a kick to it so adjust the amount of chile paste based on your preference.

Here is what my recipe looked like:



















Here is what the original recipe looks like:

Beef-Broccoli Lo Mein

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Serve this quick-and-easy noodle dish with store-bought egg rolls and fortune cookies.

Yield

6 servings (serving size: 1 1/3 cups)

Ingredients

• 4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
• 1 teaspoon dark sesame oil
• 1 tablespoon peanut oil (I didn't have this, so I used 1/2 canola oil and 1/2 sesame oil)
  
• 1 tablespoon minced peeled fresh ginger
• 4 garlic cloves, minced
• 3 cups chopped broccoli (I used a variety of broccoli, sugar snap peas, & red pepper.)
  
• 1 1/2 cups vertically sliced onion
• 1 (1-pound) flank steak, trimmed and cut across the grain into long, thin strips
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon oyster sauce
• 1 tablespoon chile paste with garlic

Preparation

Cook pasta according to package directions, omitting salt and fat; drain. Combine pasta and sesame oil, tossing well to coat.

While pasta cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Add the ginger and garlic; sauté 30 seconds. Add broccoli and onion; sauté 3 minutes. Add steak, and sauté 5 minutes or until done. Add pasta mixture, soy sauce, and remaining ingredients; cook 1 minute or until lo mein is thoroughly heated, stirring constantly.

Nutritional Information

Calories: 327 (26% from fat)

Fat: 9.3g (sat 3g,mono 3.6g,poly 1.6g)

Protein: 21.7g

Carbohydrate: 39.1g

Fiber: 2.9g

Cholesterol: 36mg

Iron: 3.6mg

Sodium: 382mg

Calcium: 47mg

Marion Winik, Cooking Light, OCTOBER 2003

Mexican Salad

Ruth calls me the queen of salads. I'm beginning to understand why.

Here is another favorite salad that I think compliments enchiladas nicely. Because it is so colorful and makes such a nice presentation, I often take it to barbecue parties and serve it with tortilla chips because it looks more like a salsa to me than a salad.

(This picture was taken of the salad with the black bean omitted.)















Mexican Salad
Prep: 15 minutes

Serve with sour cream and taco chips, or roll up in warmed flour tortillas.

3 cups raw or cooked fresh corn kernels (I use fresh.)
1 can (about 15 oz.) black beans, rinsed
3 ripe tomatoes, cut in chunks
1 each green and red bell pepper, chopped
1/3 cup chopped cilantro
¼ cup olive oil
3 Tbsp fresh lime juice
1 tsp each minced garlic, salt and pepper
(I also add finely chopped onion -- purple, yellow or green)

Stir all ingredients in a 2 ½ quart serving bowl.

Make-ahead note: As much as 36 hours in advance, I have put the first 5 ingredients into a bowl (corn, beans, tomatoes and green & red pepper, and cilantro) and stored them in the refrigerator. Then I have separately combined the olive oil, lime juice and seasonings in a separate container and chilled. Several hours before serving I combine these ingredients all together in a serving bowl and chill again.