Quick Recipes

Holiday collection by ATCO blue fame collection
1. Mani Punch
12 cups (3L) pineapple juice, thawed
1 can (355ml) frozen pink lemonade concentrate, thawed
1 can ( 250 ml) frozen strawberry daiquiri, thawed
8 cups (2L) ginger ale, chilled
Combined pineapple juice, lemonade concentrate and daiquiri mix in a punch bowl. Stirin ginger ale. Serve immediately. Serves 18- 20.

2. Cranberry Margaritas
1 can (250 ml) frozen margaritas mix, thawed
3/4 cup (175 ml0 tequila
2 tbsp. (25ml) triple sec or Cointreau
2 tbsp. (25ml) fresh lime juice
1/3 cup (75ml) whole berry cranberry sauce
5 cups (1.25L) ice cubes
Prepare margarita in two batches. For each batch combine half of each ingredient in a blender, Puree until smooth. Pour into stemmed glasses. Serve immediately. Serve 6.

3.Pink fantasy
2 cups (500ml) pineapple juice, chilled
3/4 cup (175ml) well stirred canned cream of coconut
1/2 cup (125ml) light cream (10%)
1/2 cup (125ml) triple sec or Cointreau
1/4 cup (50ml) grenadine
2 tbsp. (25ml) fresh lemon juice
Ice cube
Whisk together all ingredients except ice cubes until blenched. Pour over ice cubes in stemmed glass. Serve immediately. Serve 4

Cream of coconut is a rich, thick, sweet mixture of coconut, sugar and water. It is used mainly in desserts and mixed drink, such as pina coladas. Cream of coconut is available canned and usually found in aisle where carbonated beverages are sold. Cream of coconut should not be substituted for coconut milk, which is unsweetened

4. Roast pepper Hummus
1 can (19 oz./540ml) white kidney beans, rinsed and drained
3/3 cup (175ml) chopped drained canned roasted red pappers
2 tbsp. (25ml) olive oil
2 tsp. (10ml) balsamic vinegar
1 tsp. (5ml) basil, crumbled
1/2 tsp. salt
1/2 tsp. freshly ground pepper
2 cloves garlic, crushed
Place all ingredients in food processor, process until smooth. Transfer to a serving dish. Cover and refrigerator for at least 1 hour or up to 2 days. Serve with pita wedges. make 2 cups (500ml).

5. Layered shrimp and salsa dip
8 oz. (250ml) cream cheese, softened
1/8 tsp. (.05ml) garlic powder
1/8 tsp. (.05ml) hot pepper sauce
1 cup (250ml) medium salsa
2 tbsp. (25ml) chopped fresh cilantro
11/2 cup (375ml) coarsely chopped cooked shrimp
2 tbsp. (25ml) thinly sliced green onion
Using medium speed of an electric mixer, beat together cream cheese garlic powder and hot pepper sauce until blended. Spread cream cheese mixture over bottom of a shallow 6 inch (15cm) serving dish. Combine salsa and cilantro. Spoon over cream cheese mixture. Sprinkle shrimp over salsa mixture. Top with green onion. Serve with crackers or tortilla chips. Serve 6 - 8.

6. Smoke Paprika and lime Aioli
Serve this aioli as a dip for shrimp or as a sauce for shrimp cocktail
1 cup (250ml) mayonnaise
1 tbsp. (15ml) fresh lime juice
1 tsp. (5ml) grated lime peel
1 tsp. (5ml) smoke paprika
1/4 tsp. (1ml) salt
2 cloves garlic, crushed
Combined all ingredients until blenched. Transfer to a serving dish. Cover and refrigerate for at least 2 hours or up to 24 hours. Makes about I cup (250ml).

7. Crab and bacon dip
8 oz. (250g) cream cheese, softened
1/2 cup (125ml) light sour cream
1 tsp. (5ml) prepared horseradish
1/8 tsp. (.05ml) cayenne pepper
1 can (120g) crabmeat, drained, rinsed and flaked
1/4 cup (50ml) crumbled cooked bacon
2 tbsp. (25ml) thinly sliced green onion
Using medium speed of an electric mixture beat together cream cheese, sour cream, horseradish and cayenne pepper until blenched. Stir in crabmeat and bacon. Transfer to a serving dish. Cover and refrigerate for at least 1 hour or up to 24 hours. Sprinkle with green onion. Serve with celery stick or crackers makes about 11/2 cups (375ml).

8. Creamy olive Tapenade
1 cup (250ml) pitted kalamata olives
1 tbsp. (15ml) drained capers
1 clove garlic, crushed
1/4 tsp. (1ml) herbes de Povence ot thyme, crumbled
1/8 tsp. (.05ml) freshly ground pepper
4 oz. (125ml) cream cheese, softened
Place olives capers, garlic, herbes de provence and pepper in food processor. process using an on/off motion. until mixture is finely chopped. Place cream cheese in a bowl. Add olive mixture and stir to combine. transfer to a serving dish. Cover and refrigerate for at least 1 hour or u-p to 2 days. Serve with baguette slices. Make 11/3 cups (325ml).

9. Double Mustard dip for Pretzels
!/4 cup (50ml) mayonnaise
2 tbsp. (25ml) Dijon mustard
2 tpsp. (25ml) prepared mustard
1 tbsp. (15ml) ranch salad dressing mix
2 tsp. (10ml) prepared horseradish
1/4 tsp. (1ml) onion powder
Pretzel twists
Combine all ingredients except pretzels until bleched. transfer to a serving dish. Cover and refrigerate for at least 1 hour or up to 2 days. Serve with pretzels. Make about 1/2 cup (125ml).

10. Coconut dip
8 or (251g) cream cheese, softened
4 tsp. (20ml) wasabi paste
1 tbsp. (115ml) grated fresh ginger
1 tsp. (5ml) grated lime peel
1/2 cup (125ml) well-stirred canned coconut milk
2 tbsp. (25ml) fresh lime juice
Using medium speed of an electric mixer, beat together cream cheese, wasabi paste, ginger and lime peel until combined. Beat in coconut milk and lime juice until blenched. Transfer to a serving dish. Cover and refrigerate for at least 1 hour or up to 2 days. Serve with celery stcks. make about 13/4 cup (425ml).

















Cooking light, the complete Quick Cook, (A practical Guide to Smart, Fast home Cooking) by  Bruce  Weinstein and Mark Scarborough, Publisher Oxmoor House
A. The Rubs, sauces and Marinade
*1. Korean Barbecue Wet Rub
here is a traditional -tasting Korean rub that goes on just before the food is grill. It is great on Salmon, steak, pork, tenderloin, dark meat chicken, or any game bird such as duck or quail.

1/4 cup packed dark brown sugar
1/2 tsp. salt
4 tsp. bottle minced garlic
2 tsp. lower-sodium soy sauce
2 tsp. dark sesame oil
Combined all ingredients, Store in the airtight container in refrigerator for 1 week . Yield about 3 tsp. (serving size; i1/2 tsp.).

*2. Cajun Blackening dry Rub
Try this fiery rub on chicken breasts or white-fleshed fish fillets, such as calfish or snapper. Or try it on shell o0n shrimp for a real Cajun feast. You can also sprinkle it on burgers of any variety, from turkey to beef-or over corn on the cob.

21/2 tsp. paprika
2 tsp. salt
11/2 tsp. ground cumin
11/2 tsp. freshly ground black pepper
1/2 tsp. garlic powder
1/2 tsp. ground red pepper
Combined all ingredients. Store in a airtight container at room temperature for up to 2 months. Yield about 1/2 (Serving size: 1 tsp,)

*3. Taxes Barbecue Dry Rub
Try this rub on lamb chops, skinless chicken thighs or steaks-or any meat that could be seared and cook quickly on the grill.
2 tsp. chill powder
2 tsp. brown sugar
11/2 tsp. salt
2 tsp. freshly ground black pepper
1 tsp. cumin
1/4 tsp. ground red pepper
Combined all ingredients. Store in a airtight container at room temperature for up to 2 months. Yield about 1/2 cup (Serving size: 1 tsp,)

*4. Jalapeno-Lime Marinade
Although great on chicken or pork, this marinade also works well 9on fish and shellfishes, smeared on just as they hit the hot grill rack and pan.

1/2 cup thawed orange juice concentrate undiluted
1 tsp. grated lime rind
1/4 cup fresh lime juice (about 2 limes)
1/4 cup honey
2 tsp.bottle minced garlic
1/4 tsp, salt
2 jalapeno peppers, seed and finely chopped
Combined all ingredients. Store in a airtight container at room temperature for up to 1 week. Yield about 1/1/3 cups (Serving size: 1 tsp,)

*5. Ginger-Molasses Marinade
This is a sweet but savory marinade  best on beef or burgers. For more flavors, use 1 tsp. bottle minced peeled ginger instead of the ground ginger.
1/2 cup lower-sodium soy sauce
1/2 cup molasses
1 tsp. olive oil
1 tsp. ground ginger
Combined all ingredients., stir well and stored, in refrigerator for up to 2 weeks. Yield about 3/4 cups (Serving size: 1 tsp,)

*6. Zesty Dijon Marinade
Rather than using an expensive aged balsamic vinegar, look for a flavorful slightly sweet bottling, one that will offer an elegant but economical pop to this pantry staple. Marinade chicken or pork for a couple of hours-or use this marinade as barbecue mop when chicken or pork is on the grill.
1 cup balsamic vinegar
1/2 cup Dijon mustard
1/4 olive oil
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
2 garlic minced
Combined all ingredients., stir well and stored in the airtight container, in refrigerator for up to 2 weeks. Yield about 11/2 cup. Serving size: 1 tsp.

*7. Tangy tamarind sauce
This sauce is great mopped onto grilled or broiled beef, chicken, pork, lamb or veal. It's sweet and sticky with a little fire underneath - a perfect combination.
1/4 cup tamarind puree or concentrate
6 tsp. water
1/4 cup chopped onion
1/2 tsp. ground cumin
1 large jalapeno pepper, halved and seeded
1 garlic clove, peeled
Combine all ingredient in the blender or mini food processor, process until smooth. Store covered in refrigerator for up to 1 week. Yield 1 cup. (Serving size: 1tsp.

8. Chimichurri Sauce
This is a traditional Agentine sauce, often served with steaks and other cuts or beef. It is sour and spicy - a sophisticated mélange. Use only fresh herbs here.
1/4 cup white vinegar
2 tsp. extra-virgin olive oil
1/2 tsp. salt
6 garlic cloves, peeled
2 jalapeno peppers, stems removed
3 bay leaves
1 cup minced fresh parsley
1/4 cup minced fresh oregano

Place first ingredients in the blender, process until smooth. Add parsley and oregano and stir well. Store, covered in refrigerator for up to 2 days. Yield I cup(serving size about 21/2 tsp.

9. Teriyaki sauce
This classic Japanese sauce-lightened here with lower sodium soy sauce- is not only a great meal marinade for beef, pork, chicken, or shellfish, but it's also a great basting sauce. Try it on grilled zucchini ring or onion wedges.
6 tsp. lower  sodium soy sauce
3 tsp. rice vinegar
2 tsp. honey
1 tsp. sake (rice wine)
1 tsp. finely grated orange rind
1 tsp. minced peeled fresh ginger
1 tsp. bottle minced garlic
Combined all ingredients, stirring well with a whisk. Store, covered, in refrigerator for up to 5 days. Yield 8 serving. (Serving size: 2 tsp.)

10. Aioli
Aioli is a simple mayonnaise with the addition of minced fresh garlic. here is a homemade version- a real treat. Use aioli as a spread for samdwich pr wraps, as a dip for cut=up vegetables or a topper for sliced tomatoes.
1 tsp. fresh lemon juice
1/2 tsp. Dijon muster
2 large pasteurized egg yolks
1/4 canola oil
1 tsp. bottled minced garlic
1 tsp. salt
1/8 tsp. freshly ground black pepper
Combine lemon juice, mustard and egg yolks in a medium bowl, stirring well with a whisk. gradually add oil, about 1 tsp. at a time. stirring with a whisk until each addition is incorporated and mixture is thick. Stir in garlic, salt, pepper. Store in a air tight container in refrigerator for up to 1 week. Yield 1 cup. Serving size 21/2 tsp.

11. Roasted red bell pepper aioli
This version of aioli is made with prepared mayonnaise . a sort of simplified take on the preceding recipe
3 garlic cloves, peeled
1/2 cup free mayonnaise
1/2 tsp. salt
1/4 tsp. crushed red pepper
1 (7 ounces) bottle roast red bell peppers, drained, rinsed and patted fry
Drop garlic through food chute withfood processor on. Process until finely minced. Add remaining ingredients and process until well combined. Stor, in a tight container in refrigerator for up to1 week. Yield 1 cup. Serving size: 1 tsp.


B. The dressings
1. Enlightened Greek dressing
1 canned anchovy fillet
3 tsp. fresh lemon juice
21/2 tsp. olive oil
2 tsp. red wine vinegar
2 tsp. Worcestershire sauce
1 tsp. dried oregano
1/4 tsp. fried dill
1/4 tsp. fresh ground black pepper
1 garlic cloves, pressed
Mash anchovy fillet in a small bowl with a fork. Add lemon juice and remaining ingredients, stirring with a whisker until blended. Store, covered in refrigerator for up to in week. Yield 1/2 cup (Serving size: 2 tsp.)

2. Creamy raspberry dressing
Yu can have a bright spark of summer any time of year with this easy dressing. You can even make and refrigerate it for up to a week in advance. Try it on spinach salad with some chopped hard cooking egg and shredded carrot or a fruit salad with plenty of hulled strawberries and sliced peaches.
1/3 cup honey
1/4 cup raspberry vinegar
1/4 cup plain fat free yogurt
1 tsp. Dijon mustard
2 tsp. olive oil
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
Combine all ingredients, stir with a whisker until creamy. Store, covered, in refrigerator for up to 1 week. Yield 3/4 cup. (Serving size: 3 tsp.)

3 Shallot and grapefruit dressing
Drizzle this zesty dressing over mixed salad green topped with goat cheese. Squeeze the juice from juicy grapefruit or look for fresh grapefruit juice in a produce section of the grocery store.
1 tsp. olive oil
1/2 cup chopped shallots
2 cups fresh grapefruit juice (about 3 grapefruit)
2 tsp. chopped fresh cilantro
2 tsp. sugar
1/4 tsp. freshly ground black pepper
2 tsp. olive oil
Bloat 1 tsp. oil in large nonstick skillet over medium heat. Add shallots, cook for 5 minutes or until golden brown. Stir in juice. Bring to a boil over medium high heat, cook until reduced to 1 cup, about 6 minutes. Removed from heat cool to room temperature.
Place grapefruit mixture, cilantro, sugar and pepper in a food processor, process until smooth. With processor on, slowly pour 2 tsp. oil through food chute, process until smooth. Store, covered in refrigerator for up to 1 week. Yield 1 cup (Serving size: 1 tsp.)

4. Maple- Mustard dressing
This dressing is best to subtle, delicate greens like Boston, Bibb, or about any other butter head lettuce.
1/2 cup maple syrup
2 tsp. finely chopped shallots
3 tsp. whole grain Dijon mustard
2 tsp. red wine vinegar
1 tsp. canola oil
1/4 tsp. freshly ground black pepper
1'8 tsp. salt
Combine all ingredients in a medium bowl, stirring with a whisker. Store, covered in refrigerator for up to 1 week. Yield about 3/4 cup. Serving size: 1 tsp.

5. Orange- Sesame dressing
This bold dressing is best with salads stocked with big flavors such as those found in sliced fruit, chopped nuts, diced bell peppers and broccoli florets.

1/2 cup fresh orange juice ( about 2 large oranges)
1/3 cups of vinegar
2 tsp. sesame seeds
1 tsp. Chinese hot mustard
1 tsp. sugar
1/4 tsp. salt
1 garlic clove, minced
2 tsp. canola oil
1 tsp. dark sesame seed oil
Combine first 7 ingredients in a medium bowl. Slowly drizzle oils into juice mixture, stirring constantly with a whisk. Store, cover for up to 10 days. Yield 1/2. Serving size: 4 tsp.

6. Asian Ginger-Carrot dressing
Here's a healthier take on flavorful dressing found in salads restaurants across North America.
3 tsp. finely shredded carrot
3 tsp. mirin (sweet rice wine)
1/4 cup minced peeled fresh ginger
1/4 cup lower sodium soy sauce
2 tsp. rice vinegar
Combined all ingredients in a medium bowl, stirring with a whisk. Store, covered in refrigerator for up to 3 days. Yield about I cup. Serving size: 2 tsp.

6. Blue Cheese dressing
A dressing as bold as this one needs, salad green that can stand up to its assertiveness. Try it on a mix of chopped arugula, radicchio, and endive the classic tricolor salad. Halve the recipe for small batch, suitable for 6 serving
1/2 cup ( 2 ounces) crumbled blue cheese
1/2 cup plain fat free yogurt
2 tsp. light mayonnaise
Combine all ingredients in a small bowl. Sore and covered in refrigerator for up to 4 days. Yield 3/4 cup. Serving size: 1 tsp.

7. Easy Herb Vinaigrette
Thus recipe makes plenty of dressing to keep on hand, so having a salad with dinner is effortless any night of the week. Because if the fresh herbs, the dressing only last for a couple of days.
9 tsp. white wine vinegar
11/2 tsp. honey
1/2 tsp. salt
1 cup canola oil
3 tsp. fresh chopped basil
3 tsp. minced fresh chive
Combine first 3 ingredients in a medium bowl, slowly add oil, stirring with a whisk and combined. Stir in basil and chives. Store, covered for up to 2 days.
Yield 1 cup. Serving size: 1 tsp.

8. Chile-Garlic vinaigrette
The heat of chile isn't in seeds, it's in the white membranes ( the fruit's placenta) that ho;d the seeds to the chile. when cut, those membranes spray the chemical defense onto their seeds. for less heat, cut the top and bottom of the chile, then stand in upright on your cup board. Slice down between the chile and the membranes, removing the green fresh without cutting into the membranes.
1 tsp. chopped Serrano chile
1/4 tsp. salt
6 garlic groves, crushed
1 can anchovy fillet
3 tsp. red wine vinegar
2 tsp. water
2 tsp. fresh lemon juice
11/2 tsp. extra-virgin olive oil
Combine first 4 ingredients in a mortar, mash tom paste with a pestle. Combine chile paste mixture, vinegar and remaining ingredients in a small bowl, stirring with a whisk. Stored, cover in refrigerator for up to 1 week. Yield 3/4 cup. Serving size: 1 tsp.

9. Versatile vinaigrette
Cornstarch, commonly used in a thickening agent gives the red wine vinaigrette body, so it can better coat a salad. Store any remaining vinaigrette in a sealed container in the refrigerator for up to I week
1 cup vegetable broth
2 tsp. cornstarch
2 tsp. red wine vinegar
1 tsp. extra-virgin olive oil
1 tsp. sugar
1 tsp. salt
1/8 tsp. freshly ground black pepper
Combine broth and cornstarch in a small saucepan, stirring with a whisk. Bring broth mixture to a boil over medium heat, cook 1 minute, stirring constantly. emove from heat and stir in remaining ingredients. Store, cover in refrigerator for up to1 week. Whisk before serving. Yield 1 cup. Serving size; 2 tsp.

10. Essential Lemon dressing
This's just something about that mix lemon juice and olive oil - so Mediterranean. so irresistible.
1 tsp. grated lemon rind
1 tsp. minced fresh dill or I tsp. dried dill
3 tsp. lemon juice
1/4 freshly ground black pepper
2 tsp. olive oil
Combine lemon rind and next 4 ingredients (through papper) in a medium lowl, stirring with a whisk. Slowly add olive oil in a thin stream. stirring constantly with a whisk until combined. Yield 4 servings. Serving size: 13/4 tsp.

C. 6 simple sauces for Chicken
1. White wine sauce
This classic sauce deserves a place in your repertoire, it takes everyday dishes up to a notch with a touch of elegance and lots of flavor, yet very little effort. Pair it with a sautéed chicken breast, a tilapia, or a pork loin. It's also good on pasta
Cooking spray
1/2 cup finely chopped onion
1/2 cup fat free lower-sodium chicken broth
1/4 cup dry white wine
2 tsp. white vinegar
2 tsp. butter
2 tsp. finely chopped fresh chives
Heat a skillet over a medium high heats. Coat pan with cooking spray. Add onion to pan: sauté 2 minutes. Stir in broth, wine and vinegar: bring to a broil. Cook until reduced to 1/4 cup ( about 5 minutes). Removed from heat: stir in butter and chives. Serve warm. Yield 6 tsp. Serving size: 11/2 tsp.


125 Chinese recipes with Bill Jones and Stephen Wong
*1. Egg drop soup with Minced Beef and Cilantro
6oz. lean ground beef
1/2 tsp. salt
2 tsp. soya sauce
1 tpsp. dry sherry or Chinese Shaoxing wine
2 tsp. minced ginger root
3tbsp. cornstarch divided
3 cups chicken stock
2 large eggs beaten
1 cup cilantro leaves, coarsely chopped
salt and fresh ground white pepper to taste
1. Ina small bowl, combine beef, salt, soya sauce, sherry, ginger root and 1tbsp of the cornstarch. Mix well and set aside to marinate for 20 minutes
In a large saucepan or soup pot, bring chicken stock to a boil. Add beef mixture, a little at a time, stirring to loosen the particles; cook for 2 minutes
Dissolve remaining cornstarch in 2tbsp. water; stir mixture into soup. Return to a boil; stirring until soup is slightly thicken. In a slow stream, pour egg into soup, stirring vigorously; cook until eggs are set, about 30 seconds. Stir in cilantro. Season to taste with salt and pepper. Serve immediately.

2. Asparagus ginger sesame cream soup
1 tbsp. vegetable oil
1 large onion, coarsely chopped
1 tbsp. minced ginger root
8 0z. asparagus trimmed and chopped
4 cups of chicken stock
1 cup of light(10%) cream
1 tbsp. lemon juice
1 tsp. sesame oil
salt and pepper to taste
2 tbsp. cornstarch dissolved in 4 tbsp. (610ml) water
Minced fresh herbs(chives, basil thyme, rosemary) to taste
1tbsp toasted sesame seeds
In a large saucepan, heat oil over medium-high heat for 30 seconds. Add onion and ginger root; cook until onion softens and begin to change color. Add asparagus and chicken stock; bring mixture to a boil. Reduce heat and simmer for 15 minutes or until the asparagus is cooked.
Removed saucepan from heat and allow to cool. Transfer mixture in batches to a blender or load processor and process until smooth
Pour soup through a strainer; pushing as much puree through the mesh as possible (use the back od a wooden spoon to squeeze out liquid). Return liquid to the saucepan, add cream and warm to a simmer. Add lemon juice, sesame oil, season with salt and pepper. Add dissolved cornstarch; bring soup top a boil, stirring constantly until thickened. garnish with herbs, asparagus cream (direction at below), if desired and toast sesame seeds.

For special finish garnish with asparagus cream. To make asparagus cream. Puree4 spears of cooked asparagus in food processor, then push through a strainer.  Measure the puree and mix an equal amount of sour cream. Place a spoon of mixture in the center of each serving and sprinkle with toast sesame seeds.

3. curried tomato and Shellfish broth

6 scallops, thinly sliced
8 prawns, peeled and deveined
salt and freshly ground white pepper to taste
2 tsp. vegetable oil
1 small onion, sliced
1tbsp. curry powder, preferably madras
5 cups chicken stock
4 small tomatoes, seed and quartered
12 clams scrubbed
2 cups thinly sliced mustard green or sui choy (Napa cabbage)
salt and pepper to taste
season seafood with salt and pepper; set aside
In a large saucepan or soup pot, heat oil over medium heat for 30 seconds. Add onion and curry powder; sauté for 1 minute. Add chicken stock; bring to a boil. Add tomatoes and cook for 3 minutes. Add clam; cook until they open, about 2 - 5 minutes, depending on size. Skim off any impurities that rise to the top.
Add scallops, prawns and mustard green or cabbage; bring to a boil. Remove from heat. Season to taste with salt and pepper. Cover and allow to steep for 2 minutes. Serve immediately.

4. Mix vegetable herb broth with soft tofu
1 tbsp. butter
1/2 cup diced onion
1 cup diced carrots
5 cups chicken stock or vegetable stock
3  tbsp. white or red miso paste
1 cup frozen peas
1 cup frozen corn kernels
1 lb. soft tofu, cut into 1/2 inch (1 cm) cubes
2tbsp. chopped basil
2 tbsp. chopped parsley, preferably flat-leaf Italian variety
1 tbsp. chopped chives
Season salt and freshly ground black pepper to taste

In a large saucepan or soup pot, melt butter over medium heat. Add onion and carrots; sauté for 1 minute, Add stock and miso and bring to a boil. Add peas and corn kernel; cook for 2 minutes. Skim off any impurities  that float to the top.
Gently stir tofu and herbs into the soup and return to a boil. season to taste with seasoned salt and pepper. Removed from heat and serve immediately.


Company's Coming Salads by Jean Pare

1. Cottage Green
Quick and easy. Nice combination
Cottage cheese 2 cups (500ml)
Shredded lecture, lightly packed 2 cups (500ml)
Crushed pineapple, drained 14 oz. (398 ml)
Salad dressing ( or mayonnaise) 2 tbsp.  (30ml)
Combine cottage cheese lettuce and well drained pineapple in a bowl. Add salad dressing. Toss to mix well. Spoon into serving bowl. Serve 4

2. Lettuce egg toss
A superb addition way to serve lettuce. If ef are in good supply add other one ot two

Lettuce, solid medium head 1/2
Green onion, sliced (optional) 3-5
Hard broiled egg, cut up 2
salad dressing ( or mayonnaise) to coat
Tear or cut lettuce into bite size pieces. Add onion and egg. Add sald dressing. Toss and serve. Serve 6-8.

Egg mushroom toss
Add 1/2 to 1 cup (125 to 250 ml) sliced fresh mushroom before tossing

Lettuce cheese salad
Egg may be omitted if preferred. Add 1/2 to 1 cup (125 -250 ml) grated or diced Chedder cheese. Colorful, health, good!

3. No toss lettuce
Choose iceberg lettuce or Chinese cabbage
Tarragon dressing
Sour cream 1/2 cup (125ml)
Tarragon vinegar 1tbsp. (15ml)
granulated sugar 2 tsp. (10ml)
Onion salt  1/2 tsp. (2ml)
Paprika  1/2 tsp. (2ml)
Salad
Lettuce chunks or wedges 6
Sliced green onion or thinly sliced onion ring 1/2 cup  (125 ml)

Tarragon Dressing: Combined all 5 ingredients in a small bowl. Mix well
Salad: Arrange lettuce chunk on small size salad plate. Scatter onions over top. Spoon dressing over top, and serve. Serve 6

Variation: spoon French or thousand Island dressing over lettuce wedges.

4. Carrot raisin salad
A lunch box winner

Grated carrot  2 cups (500 ml)
Raison (see note)  1/2 cup  (125 ml)
Salad dressing ( or mayonnaise) 1/3 cup (75 ml)
Vinegar 1tbsp. 15 ml
Put all ingredients into a bowl. Toss to coat. Serve 6.
Note: If raisins are too dry. Covered in equal amount of water to 2 minutes. Let stand until cool. Drain. Pat dry with paper towel.
Variation: Add 1/2 cup (125 ml) chopped celery.

5. Fancy rice salad
Turn leftover rice into this yummy dish. Serve on lettuce with a roll

Cooked rice, cold  1 cup  (250ml)
Crushed pineapple, drained4 oz.  (398 ml)
Granulated sugar  1/4 cup  (50ml)
Whipping cream ( or 1 envelope topping) 1 cup (250 ml)
Salad dressing ( or Mayonnaise) 1/4 cup  (50ml)
Lettuce
Maraschino cherries
Combine rice, pineapple and sugar in a bowl. Stir
Beat cream until stiff. Beat in salad dressing. Fold into rice mixture.
Arrange lettuce on plates. Spoon salad in center. Top with a cherry. Serve 6.

6. Bean spout salad
A touch of the orient. Delicious.
Fresh bean sprouts 12 oz. (350g)
Slice green onion  1/4 cup  (50 ml)
Cooking oil ( peanut or sesame id best) 2 tbsp. (30ml)
Soy sauce  2 tbsp. (30 ml)
Sesame seed, toasted ( see note)  2 tbsp.  (30 ml)
Granulated sugar 1tbsp.  (15 ml)
Vinegar  1tbsp.  (15 ml)
Pimiento or red pepper strips 1/4 cup (50 ml)
Combine bean sprouts and onion in bowl.
In a small bowl, combine cooking oil, soy sauce, sesame seeds, sugar, vinegar and pimiento. Stir to mix. Pour over bean sprouts and onion, toss to coat. Serve 6.
Note: Toasted sesame seeds in 350 degree F (175 degree C) oven for about 5 minutes
until golden. Stir once or twice.

7. Cucumber in sour cream
A favorite that is one of easiest
Cucumber, medium size, with peel  3
salt  11/2 tsp.  (7 ml)
Sour cream  1 cup (250 ml)
Dill weed  1/2 tsp.   (2 ml)
Using a dinner fork, score clean cucumbers from top to bottom all around the outside. Slice thinly. Sprinkle with salt. Stir and allow to stand about 1/2 to 1 hour. Drain well.
Stir dour cream and dill weed together. Pour over cucumbers. Stir to cover all pieces. Serve. If time is short, stir salt into sour cream and dill. Combine with cucumber just before serving to prevent cream from becoming too thin to standing. Serve 12 to 15
Variation: Add 2 tbsp. (30ml) lemon juice. 2 tbsp. (30 ml) parsley and 2 tbsp. (30 ml) granulated sugar.

8. Marinated Onion Ring
These can be prepared days ahead. Just what you need for the barbecue feast. Perhaps you should double the recipe.

large Spanish onion, sliced in thin ring    1
Cold water to cover
Granulated sugar  1 cup  (250 ml)
Vinegar  1 cup  (250 ml)
Cold water 1 cup (250 ml)
Cooking oil 1tbsp.  (15 ml)

Slice peeled onion into the thinnest slices you can. A food slicer makes this a snap to do. Separate into rings and place in a bowl. Cover with lots of water. Let stand for 1 hour.
In small saucepan mix sugar, vinegar, water and cooking oil. Heat and stir until sugar dissolves. Drain onion. Pour sugar-vinegar mixture over onion. Let stand in refrigerator. Covered for at least 1 day, before serving. Serve 8 to 10.

9. Weepy salad
This onion really do weep which helps moisten the whole salad
Head lettuce, In small chunks  1
Salad dressing ( or mayonnaise) 1/2 to 1 cup (125 to 250 ml)
Red onion ( or white), sliced very thinly   1
Granulated sugar 1tbsp.  (15ml)
Cooked peas. fresh or frozen 11/2 cup  (375 ml)
Swiss cheese, cut into strip  11/2 cup  (375 ml)
Bacon sliced, cooked and crumbled 6
Place1/3 lettuce chunks in bottom of bowl. Spread a few spoons of salad dressing over top. Layer 1'3 onion slices over top. Sprinkle lightly with sugar, about 1 tsp. (5 ml). Sugar all the onion as this causes them eo weep. Put on 1/3 peas by cheese. Repeat layers twice. Cover and chill for 2 to 3 hours
Before serving, sprinkle bacon over top. Do not toss. Serve 12.

%10. Vegetable Marinade
This serves not only as a salad but also as an appetizer. Quantities are approximate and can be varied as can the vegetables.
Small cauliflower 1
Broccoli, flower ends       3 cups (750ml)
Cherry tomatoes  2 cups (500ml)
Celery, cut in sticks   2 cups (500ml)
Carrots, cut in sticks  3
Mushrooms, fresh or canned  2 cups (500ml)
green pepper, cut strips or rings  1
Italian dressing  1 cup (250 ml)
Divide cauliflower into bite size pieces. Do the same with broccoli leaving some stem. Add tomatoes whole. Add celery and carrots. Add mushroom and green pepper. Place into container with tight fitting cover. Pour Italian dressing over all. Put cover on. Shake to distribute dressing. Chill overnight turning container occasionally. Drain, Serve 12.

% 11. Sauerkraut salad
And there the similarly ends. Even if you don't like sauerkraut, you will love this tasty salad. very attractive.
Canned sauerkraut, drained  28oz.  (796 ml)
Diced celery 1 cup (250ml)
Diced green pepper  1 cup (250ml)
Diced onion  1/4 cup (50ml)
Small jar pimentos, chopped 1
Granulated sugar  3/4 cup  (175ml)
Salt 1/2 tsp. (2 ml)
Pepper 1/8 tsp. (0.5 ml)
Celery seed 1 tsp.  (5ml)
Vinegar  3 tbsp. (50ml)
Rinse sauerkraut. Squeeze dry and chop. Put into large bowl.
Add rest of ingredients in order. Mix well. Let stand covered in refrigerator overnight before serving. Serve 10.

%12. Penny carrots
So versatile, this can be served cold as a salad or relish and also reserve hot. Try it hot over rice.

Carrots, sliced 1/2 inch (12mm) thick, cooked and drained  2 lbs. (1 kg)
Condensed tomato soup 10oz. (284ml)
Granulate sugar 1 cup (250ml)
Vinegar  3/4 cup (175ml)
Cooking oil  1/4 cup (50ml)
Prepared mustard  1tbsp. (15ml)
Medium onion, chopped 1
Green peppers, chopped 2
Combined soup with sugar in medium size saucepan. Add vinegar, oil, mustard, chopped onion and chopped peppers. bring to a boil, stirring frequently. pour over carrots. Chilled covered for 2 days. Serve 12.

%13. onion salad
One of the best creamy good extras to serve
Granulated sugar  1/2 cup  (125ml)
Water   1/3 cup  (75 ml)
Vinegar  1/3 cup  (75ml)
Salt  11/2 tsp.  (7 ml)
Spanish onion, sliced and cut up   4
salad dressing (mayonnaise)  1 cup (250ml)
celery seed 1tsp. (5ml)
Combined sugar, vinegar and salt in bowl. Stir sugar until dissolves. Add onion to vinegar mixture. let stand for 3 hours or overnight.
Combine salad dressing with celery seed. Drain onion well. Stir into salad dressing mixture. Serve 8 to 10.
variation. Use older vinegar instead of white.

%14. Green pea salad
Quick colorful and tasty.
Cooked peas, fresh or frozen  2 cup (500ml)
Cubed medium Cheddar cheese 1/2 cup  (125ml)
Salad dressing ( or mayonnaise)  1- 4tbsp. (15-60ml)
Salt, sprinkle
Pepper sprinkle
Granulate sugar, sprinkle (optional, but good)
Combine peas and cheese in small bowl. Make sure peas are cold and well drained. Blot with papper to dry.
Start with a small amount of salad dressing. adding barely enough to coat. Mix in salt and pepper. Sprinkle with sugar to taste. Stir. Serve 4.
Variation: Add 1/2 cup (125ml) chopped celery. One slice green onion goes well too. Fresh sliced mushroom make it special.

%15. Orange onion salad
Seem an unlikely combination but it is delicious
Large purple onion, sliced   1
Cold water to cover
Large orange, peeled and sliced  2
Cooking oil  1/4 cup (50ml)
Lemon juice 1tbsp.  (15ml)
Salt  1/4 tsp.    ( 1ml)
Oregano  1/4 tsp. (.05ml)
Lettuce  leaves 4 -8
Ripe black olives, sliced (optional) 4
Slice onion thickly. Soaks in cold water 1/2 hour. Drain. peel organs. Sliced crosswise into thin slices. Try for 8 onion slices and 12 orange slices.
Mix cooking oil, lemon juice, salad and oregano. Add onion and orange slices. Marinate 15 minutes.
Put lettuce leaves onto 4 salad plates. Arrange 3 orange and 3 onion slices on top of each. Spoon a bit of marinate over top. Scatter olives over all. Serve 4.
Artichoke salad. Add 14 oz. (398ml) can of drained artichoke. hearts. Toss.

%16. Coleslaw forever
With this in the refrigerator you will never be caught without a salad. Keeps and keeps and keeps.

Large cabbage, shredded  1
Medium carrots, grated   2
Medium onion, grated  1
Vinegar  3/4 cup  (175ml)
Cooking oil  1/2 cup (125ml)
Granulated sugar  11/2 cups  (350ml)
Salt 1 tbsp. (15ml)
celery seed 1 tbsp. (15ml)
Combined cabbage, carrot and onion in large bowl.
Measure vinegar, cooking oil, sugar, salt and celery seed into large saucepan. bring to a boil, stirring frequently. Pour hot over cabbage mixture. Stir to mix, pressing down until vegetables wilt and are covered with brine. Cool. Store in covered container in refrigerator. let stand 1 or 2 days before eating.  Keeps for weeks and weeks. Darkens a bits with age. Serve 15.

%17 Cottage cheese salad
An easy mix of dairy and fresh garden produce.
Lettuce cups
Cottage cheese  2 cups (500ml)
Chopped radishes 1/4 cup (50ml)
Sliced green onions and chives  2 tbsp.  (30ml)
Salad dressing ( or mayonnaise) 2 tbsp.  (30ml)
salt  1 tsp. (5ml)
Pepper  1/8 tsp. (0.5 ml)
Paprika, sprinkle 
Arrange lettuce cups on one large or several small plates. A bowl may be used
Combine cottage cheese, radishes, onion, salad dressing, salt and pepper. Spoon into lettuce cups or bowl.
Sprinkle with paprika. Serve 4 -6.

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