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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Garlic Vegetable Soup
2. Gramma's Old Fashioned Chili Mac
3. Grapefruit and Avocado Salad
4. Grasshopper Pie Recipe
5. Grilled Salmon with Tarragon Aioli
1. Garlic Vegetable Soup

Submitted By: Rachel Thompson

Prep Time: 20 Minutes
Cook Time: 1 Hour 15 Minutes
Ready In: 1 Hour 35 Minutes
Servings: 6

"This is a great tasting soup recipe shown to me by my Auntie Ethel Sabourin. It's a vegetable soup, but you add the garlic at the end to give it a strong garlicky flavor."

2 tablespoons olive oil
2 carrots, chopped
2 stalks celery, chopped
1/4 medium head cabbage, shredded
6 cups chicken broth
2 (14.5 ounce) cans peeled and diced
3 1/2 cups water
1 cup elbow macaroni
3 cloves garlic, minced
1/2 teaspoon ground black pepper

1. Heat the oil in a large pot over medium heat. Saute the carrots, celery and cabbage in the oil for about 8 minutes, stirring well.
2. Raise heat to high and pour in the broth, tomatoes and water. Bring to a boil, reduce heat to low, cover and simmer for 1 hour.
3. Remove lid, stir in macaroni and heat for 5 minutes, or until macaroni is tender. Remove from heat and stir in the garlic and ground black pepper.

ALL RIGHTS RESERVED 2010 Printed from 1/3/2010
2. Gramma's Old Fashioned Chili Mac

Submitted By: Sue

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ready In: 40 Minutes
Servings: 6

"This is an old family recipe that my mom has cooked for 50 years. It's a wonderful, 'stick-to-the-ribs' meal that goes great with warm cornbread or rolls. I find that kids love this when they don't like regular 'spicy' chili."

1 cup elbow macaroni
1 pound ground beef
1 small onion, chopped
1 cup chopped celery
1/2 large green bell pepper, chopped
1 (15 ounce) can kidney beans, drained
2 (10.75 ounce) cans condensed tomato soup
2 (14.5 ounce) cans diced tomatoes
1/8 cup brown sugar
salt and pepper to taste

1. Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a small saucepan, simmer celery and green pepper with water to cover until tender; Drain.
3. Place ground beef in a large heavy skillet over medium heat. Cook until evenly brown. Add onion, and cook until tender and translucent. Drain excess fat. Add celery and green pepper. Stir in kidney beans, condensed tomato soup, diced tomatoes and brown sugar. Season with salt and pepper, and stir in macaroni.

Printed from 1/3/2010
3. Grapefruit and Avocado Salad

Give a splash of new flavor to the everyday salad

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


4 grapefruits
4 avocados


Cut the grapefruits in half and section carefully.  Remove all sections and place in bowl.  Peel avocados and slice about the same size as the grapefruit sections.  Arrange on individual salad plates in a lettuce cup, alternating slices of grapefruit and avocado.  Pour dressing over and serve.

INGREDIENTS for Dressing:

1/4 cup salad oil
1/4 cup white vinegar
1/4 cup sugar
1/4 cup catsup

TO PREPARE Dressing:

Combine all ingredients in jar and shake vigorously until well mixed.  (This may be made ahead and refrigerated until needed.)


4. Grasshopper Pie Recipe

A delicious treat for a birthday or any celebration

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


14 chocolate Oreo cookies
2 Tablespoons margarine, melted
24 marshmallows
1/2 cup milk
Dash of salt
4 Tablespoons green creme de menthe
2 Tablespoons white creme de cocoa
1/2 pint whipping cream, whipped
Grated bitter chocolate


Crush cookies.  Mix with melted margarine.  Press into 8-inch pie plate.  Melt marshmallows in milk over very low heat in heavy pot.  Add dash of salt.  Remove from heat and let cool.  Stir in creme de menthe and creme de cocoa.  Fold in whipped cream and pour into prepared pie shell.  Sprinkle grated bitter chocolate on top.  Put in freezer, leave until ready to serve, and serve frozen.  This will keep frozen for a long time.

SERVES:  6 - 8
5. Grilled Salmon with Tarragon Aioli

This quick, cold sauce goes well with the full flavor of

Serves 2

1 pound Salmon, cut into 2 pieces
3/4 cup Mayonnaise
1/2 teaspoon Garlic, minced
2 teaspoons Tarragon

Mix together the mayonnaise, garlic and tarragon.
Refrigerate until needed. Grill the salmon. Serve with a
side on the chilled sauce.

- Nick Sundberg


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A CraftELady Mailing
Julia G
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