Soups & Salads



Schnitz  Soup

Cook  a package  of  dried fruit:  apricots,  prunes,  pears,  and   1 cup of raisins  in  2  quarts  of  water  until   soft, then  add  one half cup of  sugar  and one fourth cup of flour, and one  cup of heavy cream  which  has been  mixed until  smooth.  Add  slowly to  soup, bring to a boil, and serve.    You  really  don't  need  quite that much  sugar  because the fruit  is very  sweet  already. 

This German Dish is shared by Gary Huck

Cowboy Chili  

Cooking Method: Boil-Simmer
Prep Time:
Cooking Time: 20-30 minutes

Makes: 7 servings (1 cup each)

pound beef top sirloin steak, cut into small, bite-size pieces
1/2  teaspoon  salt
1/4  teaspoon  ground black pepper
tablespoon  Wesson® Pure Vegetable Oil
1/2  large onion, chopped (about 1 cup)
teaspoon  finely chopped garlic
can (15 ounces)  Ranch Style® Original Texas Beans
can (14.5 ounce)  Hunt's® Diced Tomatoes in Juice, undrained
can (10 ounces)  Ro*Tel® Original Diced Tomatoes and Green Chilies, undrained
can (6 ounces)  Hunt's® Tomato Paste
teaspoon  Gebhardt® Chili Powder
teaspoon  granulated sugar
1/4  teaspoon  ground red pepper
  Optional toppings: sliced green onions, sour cream, shredded Cheddar cheese, crushed corn chips
  1. Sprinkle steak pieces evenly with salt and pepper.
  2. Heat oil in 6-quart saucepan over medium-high heat 1 minute. Add steak pieces, onion and garlic. Cook 5 minutes, or until steak is browned on all sides and onion is tender, stirring frequently.
  3. Add remaining ingredients; blend well. Bring to a boil. Reduce heat to low; simmer, uncovered, 10 minutes, stirring occasionally. Serve with optional toppings, if desired.

Shared by Gary Huck and ConAgra Foods 

                                          Savory Oven Stew

 Brown 2 lbs stewing beef in 3-4 tbsp salad oil. Place in 9x13 cake pan

Add 1 pkg (10oz) frozen peas thawed
            1 pkg (10oz) frozen corn thawed
            1 chopped onion
            6-8 raw potatoes, diced

            Mix well and set aside. Combine in a skillet 1 ½ cups water
            1 can (1 lb) peeled tomatoes
            1 can  (8oz) tomato sauce
            1 tbsp Worcestershire Sauce
            ½ tsp Salt
            ¼ tsp garlic powder
             2 Bay leaves
             ¼ tsp Basil
             Dash Pepper
             Dash Thyme

Mix well, cook over low heat, stirring occasionally for 10 minutes. Pour over meat and vegetable mixture. Mix well. Cover with foil tightly. Bake at 350 degrees for 1½  hours or
until meat and potatoes are tender. Uncover and  bake 15 minutes longer.

Shared by Sherry Cole


Perfect Winter Beef Stew

Prep Time: 15 min
Total Time:
2 hr 15 min
8 servings
3/4 cup KRAFT Italian Dressing
2 lb. beef for stew, such as beef chuck roast, cut into 1-inch chunks
6 slices OSCAR MAYER Bacon, chopped
1 large onion, chopped
3 cups sliced mushrooms
3 cups sliced carrots
3 medium potatoes (about 1-1/2 lb.), peeled, cut into large chunks
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 can (14-1/2 oz.) beef broth
PLACE dressing and meat in large resealable plastic bag. Refrigerate 30 min. to marinate. Meanwhile, cook bacon in large saucepot on medium heat 5 min. or until crisp. Remove bacon from saucepot; drain.
ADD onions and mushrooms; cook on medium-high heat 10 min. or until softened. Remove meat from marinade; discard marinade. Add meat, carrots, potatoes, tomatoes with their liquid, the broth and bacon to saucepot. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 1 hour and 15 min.
SIMMER, uncovered, 15 min. or until meat is tender and sauce is thickened, stirring occasionally.

Special Extra
Add 1/2 tsp. dried thyme leaves with the broth for extra flavor.

Great Substitute
Prepare as directed, using KRAFT LIGHT DONE RIGHT! Italian Reduced Fat Dressing.

Copied from Kraft

                                                      Spicy Vegetable Pasta Soup

1 lb. ground beef
1 cup chopped onion
2 cloves garlic, pressed or 1 teas. minced garlic
1 - 30 oz. Ragu Garden-Style spaghetti sauce with mushrooms & peppers
1 - 10 1/2oz canned beef broth, undiluted or 4 beef bouillon cubes with 2 cups water
6 cups water
1 cup thinly sliced celery 
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground pepper
1 - 10 oz can Rotel (diced tomatoes and green chilies)
1 - 16 oz pkg. frozen mixed vegetables
4 tablespoons chili powder
1 cup macaroni or spiral macaroni

Cook the first 3 ingredients in a large dutch oven over medium heat until meat is browned, stirring to crumble.  Drain.  Add spaghetti sauce and the next 6 ingredients.  Bring to boil, cover, reduce heat and simmer 20 minutes, stirring occasionally.  Stir in tomatoes & vegetables and return to a boil. Add macaroni or spiral macaroni the last 15 or 20 minutes.  Cover and simmer until vegetables are tender and macaroni is done. 

 Shared by Linda Heine

                                                                       Oven Stew
Source: Better Homes and Gardens

Makes 6 servings
Prep: 15 minutes
Bake: 2 hours

1  pound beef stew meat (1-inch cubes)
1/4  teaspoon salt
1/4  teaspoon black pepper
1  16-ounce package frozen stew vegetables
1  4-1/2-ounce jar (drained weight) whole mushrooms, drained
1  10-3/4-ounce can condensed cream of celery soup
1  10-3/4-ounce can condensed beefy mushroom or cream of mushroom soup
1-1/4  cups water
1/4  cup dry sherry (optional)
1. Preheat oven to 350 degree F. Place meat in a 4-quart Dutch oven. Sprinkle with salt and pepper. Stir in stew vegetables and mushrooms. In a medium bowl combine cream of celery soup, beefy mushroom or cream of mushroom soup, the water, and, if desired, sherry; pour over stew. Stir to combine.
2. Cover and bake in preheated oven for 2 to 2-1/2 hours or until meat and vegetables are tender. Stir. Cut up any large vegetable chunks before serving. Makes 6 servings.

Cook 1-1/2 lbs. ground sirloin (hamburger) with 1 med. onion chopped.  Drain well.
In pot - put 2 c. water
1 lg. can diced tomatoes ( 28 oz)
2 cans red kidney beans (15 oz) - drain well
1 lg. can Hunts tomato sauce  (15 oz)
3 small cans whole kernel sweet corn (11 oz)  I use only 1 can
Add hamburger and onion - black pepper and Taco seasoning
(Tone brand is good) - takes quite a bit - add to taste.  I use 6 Tbs.



5-Minute Southwest Layered Salad  

5-Minute Southwest Layered Salad 
Prep Time:
5 min
Total Time:
5 min
4 servings, 1-1/2 cups each
What You Need
6 cups torn romaine lettuce
1 can  (15 oz.) black beans, drained, rinsed
1 can (11 oz.) whole kernel corn, drained
1/2 cup  TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/2 cup KRAFT Three Cheese Crumbles
1/2 cup  KRAFT Ranch Dressing
1 cup broken tortilla chips
Make It
PLACE lettuce on serving platter or in bottom of glass serving bowl.

COVER with layers of beans, corn, salsa and cheese.

DRIZZLE with dressing; sprinkle with chips.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Kraft Kitchens Tips
Healthy Living
Save 50 calories, 9 grams of fat and 1.5 grams of saturated fat per serving, by preparing with KRAFT Natural 2% Milk Reduced Fat Colby & Monterey Jack Cheese Crumbles, KRAFT Light Ranch

Copied from Kraft

Layered Summer Salad

Prep Time: 35 min
Total Time:
5 hr 35 min
12 servings, 1 cup each


4 cups shredded lettuce or spinach
1-1/2 cups KRAFT Shredded Mild Cheddar Cheese, divided
2 cups sliced mushrooms
1 small red onion, sliced, separated into rings
2 cups chopped fresh plum tomatoes
1 pkg. (10 oz.) frozen green peas, cooked, drained
1/2 cup KRAFT Mayo Real Mayonnaise
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup chopped fresh basil
4 slices OSCAR MAYER Bacon, crisply cooked, crumbled
LAYER spinach, 1 cup of the cheese, mushrooms, onion, tomatoes and peas in 3-qt. serving bowl.
MIX mayo, sour cream and basil. Spread over salad to seal; cover. Refrigerate at least 5 hours or overnight.
SPRINKLE with remaining 1/2 cup cheese and bacon just before serving.


Enjoy this serving of salad at a summer get together, with a serving of your favorite grilled lean meat!


Prepare as directed, using KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese, KRAFT Mayo Light Mayonnaise and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Copied from Kraft

Wacky Mac Pasta Salad

1-12 oz package Wacky Mac Pasta prepared as per package instructions
1-bottle Dorothy Lynch Salad Dressing (16 oz or to taste)
Finely chopped celery to taste
Finely chopped onions to taste

Mix all together and chill in refrigerator over night

Shared by Paula Bliss Bieberle

Easy Fruit Salad
One pint strawberries-cleaned, hulled and sliced
one pound seedless grapes, halved
three kiwis, peeled and sliced
three bananas sliced
one ( 21 ounce ) can peach pie filling
chill for one hour

           Shared by Sherry's friend Jane Moore

                                                         BLUEBERRY SALAD   
2-3OZ.PKG. GRAPE JELL-O                            1 C. SOUR CREAM
2 C. BOILING WATER                                     1 TSP. VANILLA
1- #2 CAN UN-DRAINED CR.                            1/2 C. CHOPPED NUTS
         PINEAPPLE                                          1/2 C. SUGAR
1-16 OZ  BLUEBERRY PIE                              1-8 OZ. PKG. CREAM CHEESE



Strawberry Banana Mold

Prep Time: 15 min
Total Time: 5 hr 45 min
10 (1/2-cup) servings


1-1/2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Strawberry or Strawberry-Banana Flavor Sugar Free Low Calorie Gelatin
2 cups cold water
1 cup chopped strawberries
1 banana, sliced
STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).
STIR in strawberries and banana. Pour into 5-cup mold sprayed with cooking spray.
REFRIGERATE 4 hours or until firm. Unmold. Store leftover gelatin mold in refrigerator.


Great Substitute
Substitute 2 pkg. (4-serving size each) JELL-O Brand Strawberry or Strawberry Banana Flavor Sugar Free Low Calorie Gelatin for 1 pkg. (8-serving size) gelatin.

How To Unmold Gelatin

Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.

Copied from Kraft

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