Soups & Salads
Mango-Avocado Soup

Avocado Soup

2 large ripe avocados
4 c chicken stock
1 c light cream (or half & half)
salt & pepper
1 T finely chopped cilantro (for garnish, optional)

Cut avocados in half, remove pits, seed and mash, with a wooden spoon. Heat chicken stock with the cream in a saucepan over low heat . When the mixture is hot (but not boiling) wisk in the mashed avocado. Season to taste with salt and pepper. Serve immediately. Sprinkle with the cilantro if desired. Serves 4

Corn Soup

Ingriedents

2 T corn oil
1 onion finely chopped
1 red bell pepper, seeded, and chopped( green pepper can be used as well)
1 LB corn kernels or one regular 15 oz can, or 1 pkg frozen corn , thawed
3 cups chicken stock or broth
1 cup light cream
salt and pepper to taste
a bell pepper, seeded, diced for garnish

Directions

Heat oil in a frying pan, and saute onion and belle pepper, until soft. For about 3 mintues. Add corn amd saute for 2 more mins. Pour into a food processor or blender. Process until smooth. Smooth down sides, and add stock if necessary. Put the mixture into a sauce pan, and stir in the stock, 5 mintues. Gently stir in cream. Servethe soup hot or chilled. Sprinkle or garnish with pepper. If you reheat, do not bring to a boil.

Mexican Spanish Style Chili
Ingriedents

1 lbs ground beef
c chopped onions (optional)
c chopped green peppers
1 lrg. can of tomato sauce or soup
1 sm. can of tomatoe paste
1 15 oz. of stewed tomatoes
1 can of black beans (or pinto juice)
1 can of red kidney beans
salt & pepper to taste
1 Tbs of Hershey's old fashion chocolate cocoa (more if desired)
2 tps. of cinnamon (or to taste)
1 can of whole kernal corn (optional)
1 pkg. of chili seasoning

Directions

Brown ground beef, onions, and green pepper's. Drain. Combine with the rest of the ingredients. If too thick,add water until desired consistancy. In a large pan, simmer, and let boil, for at least 1 hr.May be served over rice,macaroni,sphgetti, or alone with cheese and crackers.

Chicken Pineapple Nut Salad
Ingriedents

1 1/ c chopped cooked chicken breasts
1/2 c choppped celery
2 hard cooked eggs-chopped
1/4 c chopped almonds or cashews(toasted)
1/4-1/2 c mayo
1/2 tps salt
1/8 tsp pepper
1 1/2 tsp lemon juice
1 15 1/2 can of sliced pineapple(drained)
lettuce leaves
sour cream (optional)

Directions

Combine above ingriedents excepts lettuce leaves & pineapple. arrange 6 pineapple slices on top of the lettuce leaves,spoon chicken salad over the pineapple slices. Top with sour cream or cottage cheese, and or a cherry. Makes 6 servings.


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