Friday, May 30, 2008

Soups, Salads, Sides

Bring on those sides.

Rosemary Potatoes
Broccoli Lettuce Salad
Cucumber-Curry Dip
Chicken Tortilla Soup


Cheryl said...

Rosemary Potatoes

8-10 Red Potatoes
Salt, Pepper
Olive Oil

Wash and cut potatoes into small pieces (quarters is good). Toss with Olive Oil to coat. Use Rosemary, salt, and pepper to taste. Cook in skillet on medium heat until potatoes are to your likeness (tender wise).

Jocelyn said...

Broccoli Lettuce Salad
An Allen Family Favorite

1 head broccoli, cut into flowerettes
1 head iceberg lettuce
1/2 lb. bacon, cooked & crumbled
4-6 oz. cheddar cheese, grated
1/2 onion, chopped

1/2 c. sugar
4 Tbsp. white vinegar
1 c. mayonnaisse

Mix dressing well and pour over salad just before serving.

Jeanette said...

This is a dip but can be paired with crackers or veggies for a side dish.

Cucumber-Curry Dip
3/4 cup mayonnaise
3/4 cup sour cream
1 tablespoon fresh lemon juice
1/2 cucumber, seeded and chopped fine
1 tablespoon curry powder
1 tablespoon minced fresh cilantro

Stir all the ingredients together and season with salt and pepper to taste. Refrigerate the dip for at least 1 hour to allow the flavors to blend. If you feel it necessary, you can season with additional lemon juice and some salt and pepper before serving.

Unknown said...

Chicken Tortilla Soup

2 boneless, skinless chicken breasts, cut into bite sized chunks1 onion, chopped
2 cloves garlic
1 can green chilies
1/4 tsp. cayenne pepper
1/2 tsp. cumin
1 can diced tomatoes
2 c. chicken stock
1 small can tomato paste
shredded cheese
corn chip
ssour cream

Brown chicken breasts, onions, and garlic in oil. Add green chilies, cayenne pepper, and cumin. Add tomatoes, chicken stock, and tomato paste. Stir well. Bring to a boil, and simmer for 25 minutes or until desired thickness. Serve with cheese, corn chips, and sour cream.* Could add beans, rice, or corn if desired. Would be yummy served with cornbread or corn muffins.