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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Famous White Bean Soup Recipe
2. Fandango
3. Fanny Lou's 7-Up Cake
4. Fish Tacos
5. French Onion Soup 
1. Famous White Bean Soup Recipe

A filling soup that's as good as it sounds

From the, "Houston Junior League Cookbook ," published in cooperation with your Daily InBox newsletter.


1 pound (2 cups) small, white dried beans
3 quarts cold water
3 medium potatoes, peeled, boiled and mashed
6 ribs celery, finely cut
1/4 cup chopped parsley
2 onions, minced
2 cloves garlic, crushed
2 pounds ham hock
Salt and pepper


Soak beans in water overnight; drain.  Place beans in large soup kettle, cover with fresh water, and cook for about 1 hour or until beans are tender.  Drain.  Add the 3 quarts water, mashed potatoes, celery, parsley, onions, garlic and ham hock.  Cook slowly for 2 hours, stirring occasionally.  Remove ham hock.  Pull meat from bones and cut into small pieces.  Return meat to soup.  Season to taste with salt and pepper.  Freezes well.

YIELD: 3 or more quarts
2. Fandango

One fantastic casserole to share with others

From the, "Houston Junior League Cookbook ," published in cooperation with your Daily InBox newsletter.


1 pound lean, ground beef
1 medium onion, chopped
1 can (8 ounces) mushrooms, drained
1 or 2 cloves garlic, crushed
1 teaspoon oregano
2 packages frozen chopped spinach, thawed
1 can condensed cream of celery soup
1 cup sour cream
1 tablespoon uncooked rice
Salt and pepper
1 package (6 ounces) sliced Mozzarella cheese


Brown meat, onion, mushrooms, garlic and oregano.  Spoon into 2-quart casserole.  Stir in spinach, soup, sour cream, rice, salt and pepper.  Put cheese (grated, or cut in strips) on top of casserole.  Bake in 350 degree oven for 35-45 minutes.

3. Fanny Lou's 7-Up Cake

Keep dessert bubbling with excitement

From, "Atlanta Cooknotes ," published in cooperation with your Daily InBox newsletter.


3/4 cup Crisco shortening
1/4 cup vegetable oil
2 cups sugar
3 cups all-purpose flour, divided
4 eggs
2 teaspoons baking powder
1 (3-ounce) package instant lemon pudding mix
1 (12-ounce) can 7-Up


1-1/2 cups sugar
2 eggs
4 tablespoons butter
3 tablespoons all-purpose flour
1 (20-ounce) can crushed pineapple
1 cup chopped pecans
1 cup Baker's coconut


Preheat oven to 375 degrees.  Cream shortening and add oil and sugar, beating well.  Mix in 1-1/2 cups flour and 2 eggs.  Add remaining flour and 2 eggs, mixing well.  Add baking powder, pudding mix, and 7-Up.  Pour into 3 greased and floured 9-inch round pans.  Bake 25 minutes.  Cool about 5 minutes in pan.  Invert cakes onto wire racks and cool completely.  To make icing, combine sugar, eggs, butter, flour, and pineapple.  Cook over medium heat, stirring frequently, for about 20 minutes or until mixture thickens.  Stir in pecans and coconut.  Cool.  Spread frosting between layers, on top, and around sides.

SERVES: 15 - 20

4. Fish Tacos

Great for Cinco de Mayo. Top off these tasty treats with a squeeze of lime and salsa. Try a tropical fruit salsa to instantly transport you to paradise!

4-5 cups cabbage, shredded
2 carrots, grated
1/2 cup red onion, finely chopped
1/2 cup cilantro, finely chopped
1 jar Litehouse® Jalapeño Ranch Dressing & Dip
10 tortillas
2 pounds fish filets (true cod, halibut, catfish)

Mix all ingredients together and allow to sit while preparing fish and tortillas.

In large sauté pan, add 1/4" canola oil. Fold each tortilla in half gently and lightly sauté on each side until tortilla holds shape and is just barely crisp. Drain and keep in oven on warm.

Cut fish in portions about 2 inches wide. Coat with flour. Sauté in canola oil, salt to taste (cumin may be added sparingly). Fish should be just flaky.

To each tortilla add a portion of sautéed fish and top with the cabbage dressing.  
5. French Onion Soup

Break out the soup spoons

From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.


4 Tablespoons butter
2 Tablespoons oil
7 cups onion, thinly sliced
1 teaspoon salt
3 Tablespoons flour
2 quarts or 6 (10-3/4-ounce) cans chicken, beef, or chicken and beef stock combined
Salt and pepper to taste


In a heavy 4- 5-quart saucepan or soup kettle, melt butter with oil over moderate heat.  Stir in the onions and salt.  Cook uncovered over low heat, stirring occasionally for 20 to 30 minutes, or until the onions are a rich golden brown.  Sprinkle flour over the onions and cook, stirring for 2 to 3 minutes.  Remove the pan from the heat.

In a saucepan, bring the stock to a simmer, then stir the hot stock into the onions.  Return the soup to low heat and simmer, partially covered, for another 30 to 40 minutes, occasionally skimming off the fat.  Taste for seasoning.  Add salt and pepper if needed.  Serve with croutons.

SERVES:  6 - 8


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A CraftELady Mailing
Julia G
Tulare CA


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