CREAM OF TOMATO SOUP
FANTASTIC EGG SALAD
HOMEMADE PIMENTO CHEESE
SEASHELL RANCH PASTA SALAD
CARROT CAKE TEA CAKES
HOMEMADE CREAM OF TOMATO SOUP
3 tablespoons butter
½ cup finely chopped onion
3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 cup chicken broth
1 cup evaporated milk
2 tablespoons brown sugar
Salt and pepper to taste
In a large pot, melt butter and sauté onions over medium
high heat for about 3 to 4 minutes or until softened. Add the garlic and sauté’ for 1 minute
more. Turn the heat down to very low and
add remaining ingredients. Cover and let
simmer for at least 30 minutes. Sprinkle
with fresh or dried basil if desired and top with sour cream. Great with grilled cheese sandwiches J
FANTASTIC EGG SALAD
6 eggs, boiled, peeled and chopped
1 T sour cream
3 T mayo
1 t. sugar
1 t. vinegar
1 t. yellow mustard
1 t. Tony Chachere’s seasoning
½ t. paprika
¼ cup green onions, chopped (optional)
½ cup sweet pickles, chopped
Dash of hot sauce
Salt and pepper to taste.
Place eggs in a large saucepan and bring to a boil. As soon as the water comes to a boil, place a
tight-fitting lid on the pot and turn off the burner. After 12 minutes run cold water over eggs,
peel and chop. Mix remaining ingredients
with the eggs and refrigerate for at least an hour.
HOMEMADE PIMENTO CHEESE
SPREAD
2 cups mild cheddar
cheese, grated
2 cups sharp white
cheddar cheese, grated (I use Cracker Barrel brand)
1 tablespoon
Worcestershire
1 tablespoon sugar
1 (4-ounce) jar of
pimentos with the juice
Dash of hot sauce
½ cup mayo
Mix it all together with
a fork and refrigerate. The longer it sits the better!
SEASHELL RANCH PASTA SALAD
1 envelope Buttermilk Ranch Salad dressing mix
1 cup mayo
1 cup buttermilk
1 teaspoon each of salt, pepper, & Tony Chachere’s
seasoning (Please taste & add more to your liking)
1 cup frozen green peas, thawed
1 small jar of chopped pimento, drained
1 (16-ounce) box sea shell macaroni, cooked and drained
Mix ranch dressing packet, mayo, buttermilk and seasonings
well. Add the next 3 ingredients and mix
well. Refrigerate overnight and stir
well before serving. I always add more
seasoning J Just taste it as you go!
CARROT CAKE TEA CAKE SANDWICHES
8 ounces cream cheese, softened
3 to 4 tablespoons powdered sugar
5 carrots, washed, peeled and grated
½ cup chopped pecans
1 loaf cinnamon raisin bread
Mix the first 4 ingredients together and refrigerate for at
least an hour. Stir well and spread on
raisin bread. Top with another piece of raisin
bread and cut into 4’s. Place on a
platter and cover tightly and refrigerate.
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