By Gooseberry Patch
Even if you're searching for lunch recipes, part dishes, or hearty mains, you'll love the diversity in a hundred and one Soups, Salads & Sandwiches Cookbook. bird & Dumplin' Soup, highly spiced Sausage Chowder and Pioneer pork Stew and BBQ Sloppy Joe Soup will all hit the spot! Tarragon Steak Dinner Salad and Pasta Taco Salad make tasty mains, whereas Mustard-Thyme Potato Salad and Raspberry bird Salad are nice for toting to potlucks and picnics. Bite-sized or stacked excessive, pals & family members will love sandwiches like Cheeseburger Roll-Ups, BBQ poultry Calzones, Tuna Paninis and Lasagna Buns. Plus, with the "Terrific Toppings" bankruptcy, you could sprinkle soups and salads with home made garnishes like Zesty Pita Crisps and Bacon-Onion Croutons, and pile extra taste on sandwiches with Lemony Sage Mayonnaise or effortless fridge Pickles.
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Additional info for 101 Soups, Salads & Sandwiches (101 Cookbook Collection)
Quinoa, uncooked 2-1/2 c. chicken broth 4 green onions, thinly sliced 1/2 c. golden raisins, chopped 2 T. rice vinegar 1/2 c. orange juice 1 t. orange zest 2 T. olive oil 1/4 t. ground cumin 1 cucumber, peeled and chopped 1/2 c. fresh flat-leaf parsley, chopped salt and pepper to taste Rinse quinoa under cold water until water runs clear. In a saucepan, bring chicken broth to a boil. Add quinoa; return to a boil. Cover and simmer until quinoa has fully expanded, about 20 to 25 minutes. Remove from heat; fluff with a fork.
Jo Ann avors, right fl salad b s t i With you od-for- lunch! this go y m m u y makes a Sensastional Salads White Bean & Tomato Salad 15-oz. can cannellini beans, drained and rinsed 2 zucchini or yellow squash, diced 1 pt. cherry tomatoes, halved 1/2 c. red onion, chopped 3 T. olive oil 2 T. lemon juice 1/4 c. fresh cilantro, chopped Combine all ingredients in a large bowl. Cover and refrigerate. Let stand at room temperature 20 to 30 minutes before serving. Makes 6 servings. Neal Denise k, CO Roc Castle cipe ious re ic gland.
F ripe salad o rizzled with l d g. avocado rette dressin vinaig 27 Simmering Soups Chili Stew 1/2 onion, chopped 1/2 red pepper, chopped 1/2 yellow pepper, chopped 1 butternut squash, peeled and cubed 2 T. oil 1 T. garlic, chopped 1 lb. ground beef 1 T. smoked paprika 2 t. ground cumin 2 t. dried basil 2 t. dried thyme 1/8 to 1/4 t. Worcestershire sauce 28-oz. can plum tomatoes 28-oz. can diced tomatoes 15-1/2 oz. can kidney beans, drained and rinsed 15-1/2 oz. can black beans, drained and rinsed 2 T.