Interesting Fact: Lettuce is a member of the sunflower family, and the lettuce that we eat today started out as a weed around the Mediterranean basin.


CHICKEN TACO SOUP

6 boneless chicken thighs or breast

2 small cans green chili

2 cans black beans

2 pkg. taco seasoning mix

2 cans diced tomatoes

2 pkg. ranch dressing mix

2 cans hominy

1 onion diced

2 cans cheddar cheese soup

salt and pepper to taste

 

Boil chicken in about 8-10 cups of water (save water/broth). Shred chicken and return it to the broth. Add all other ingredients and bring to a boil. Then simmer for 45-60 minutes. Optional: Top with grated cheese and avocado.

Susan Zamarripa

BAO


SOUTHWEST CHILI SOUP

2 lbs. ground beef, cooked and drained

2 cans whole corn

2 cans black beans

2 cans diced tomatoes

2 cans red beans

2 cans Rotel tomatoes

2 cans pinto beans

2 packs dry taco seasoning mix

2 packs dry ranch dressing mix

 

Dump contents of the cans (juice is the stock for the soup) into a large soup pot with the cooked ground beef. Add seasoning packs and water to approximately 1 inch above beef and bean mixture. Heat and eat. Note: To make the healthier, buy salt free beans and corn, there’s enough salt in the remaining items for taste.

Elaine LeBeouf

BOS


 

QUICK & EASY HAM AND CORN SOUP

2 cans cream corn

2-3 cans of water to cover

2 cans whole corn

ham (steak with bone, slices)

2 cans diced tomatoes

2 cans Rotel tomatoes

2 cans sliced or chopped potatoes

 

Sear ham on high heat in a large stock pot. Dump all ingredients into the pot. Cook on high heat until boiling. Reduce to simmer and cook to 1-2 hours. Ham should fall apart.

Elaine LeBeouf

BOS

 


SHRIMP AND CORN SOUP

1 stick butter or margarine

1 can cream of shrimp soup

1 onion, chopped

½ cap-full crab boil

2 tbs. garlic, chopped

1 can cream corn

1 lb. shrimp, cleaned and veined

1 can whole corn

1 can Rotel tomatoes, drained

8 oz. Philadelphia cream cheese

½ pint half & half or heavy cream>/p>

1 tbsp. brown sugar

1 tsp. thyme

1 ½ tsp. Creole seasoning

 

Melt butter; add onion and garlic, cook for a few minutes. Add shrimp and cook until pink. Add tomatoes, cream, soup, and crab boil. Bring to a boil. Add corn, cream cheese, sugar, thyme and seasoning. Cook until cream cheese melts. You can add 1 chopped jalapeno to your onion and garlic mix if you like spicy. You can substitute crawfish, chicken or crab-meat for the shrimp.

Sharon Yannini

BQR


 

BISHOP GRECO’S CHICKEN SALAD

4 cooked chicken breasts

½ tsp. salt

2 green onions, chopped

¼ tsp. white pepper

2 ribs celery, chopped

½ tsp. garlic powder

½ cup coarsely chopped pecans

1 tsp. poppy seeds

1 cup mayonnaise

½ cup seedless green grapes, halved

 

Cut chicken into bite sized pieces. Combine all ingredients. Stir in mayonnaise and served chilled on lettuce. Yields: 4-6 servings.

 

Charlotte Bollinger

BOS


ORCHARD CHICKEN SALAD

3 lbs. chicken in a can, drained

½ cup dried cranberries

½ cup celery, chopped

1 cup mayonnaise

½ cup Golden raisins salt and pepper to taste

 

Mix all the ingredients until the chicken breaks up. Refrigerate about 3 hours.

 

Brandon Sampey

BLN


 

SHRIMP ROMULAUDE SALAD

½ cup mayo

1 tsp. corn syrup

2 tbsp. ketchup

1 tsp Tony’s Seasoning

2 tbsp. horseradish

1 tsp Black Pepper

1 tbsp. sour cream ½ tsp liquid crab boil

 

Mix with shrimp and lettuce.

Terry Danos

FCH