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French Dressing
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1/2 Cup of Catsup
1 Cup of Vegetable Oil
4oz of Honey
1 Small Onion (Diced)
1 Clove of Garlic (Chopped)
2 Tsp of Paprika
1/2 Cup of Red Wine Vinegar
1 Tsp of Salt and Pepper
Juice of One Lemon
Instructions: Combine all ingredients in a blender and blend until smooth. Makes about 1 quart.
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Cream of Broccoli Soup
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4 Bunches of Broccoli (Cleaned and Chopped, with most of the stem included)
2 Large Onions
3 1/2 Cups of Chicken Broth
1 Pint of Half and Half
1 Stick of Butter
1/2 Cup of Vegetable Oil
1 Tbl of Garlic Powder
1 Tsp of Nutmeg
Salt and Pepper to Taste
1 Tbl of Parsley Flakes
1 Cup of Flour
Instructions:
- Heat the Vegetable Oil in a large saucepan.
- Add the Onion and Saute' until transparent.
- Add the Broccoli, the Chicken Broth, Garlic Powder, and Nutmeg and let simmer until a fork penetrates the Broccoli without too much difficulty (about 20 minutes to a half hour)
- While the Broccoli is cooking, in a medium size skillet, melt the Butter, making sure not to let it burn. Lower the heat to your lowest setting. Add the Flour until you achieve a paste like consistency. Remove from heat, and set this aside to cool. This will be used to thicken the soup.
- When the Broccoli is cooked, add the half and half. Remove from heat, and puree the soup in a blender(be careful when handling hot soup). Add pureed soup back into saucepan. Over low heat, add the Flour and Butter rue' while whisking the soup slowly, until the desired consistency is reached(you may not need all of it, in which case you may refrigerate it for future use). Season with Salt and Pepper to taste, and finish with the Parsley Flakes.
- SPECIAL NOTE: A few of the florets from the Broccoli may be set aside
before the soup is purred for a better "look"
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Leek & Potato Soup
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2 Leeks
4 Medium to Large Potatoes
1 Cup of Half and Half
2-3 Tbl of Butter
1/2 Cup Chopped Onion
1 Quart of Chicken Broth
1 Tsp Powdered Garlic
Salt and Pepper to Taste
1 Tbl of Parsley Flakes (Fresh Preferable)
Instructions: Clean and chop Leeks. Heat Butter, add Leeks and Onion, cook until tender. Add cubed Potatoes and Broth, and cook until tender. Add Half and Half, and simmer 5 minutes more. Add Seasonings and adjust if necessary. Puree soup, and finish with Parsley Flakes.
NOTE: Soup must be a rough puree, chunks of Potatoes should be visible.
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Honey Dijon Dressing
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In a mixer, combine equal parts of Honey, Dijon Mustard, and Mayo (plain yogurt may be substituted for fewer calories). Blend until smooth.
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