Category: Soups and Salads

Marinade: Pour marinade over vegetables.  Marinate overnight.  Serve over lettuce.Serves 6. (Tinka)

Soak gelatin in cold water.  Heat tomato soup – pour over gelatin.  Cool.  Add cream cheese, which has been mashed smooth, with some tomato mixture.  Continue to add tomato mixture until smooth.  Add celery, peppers, onion, pickle and salt.  Pour into an8 x 8 Pyrex dish.  Chill until set.  Serve on lettuce with mayonnaise. (Tinka)

Marinate in covered bowl in refrigerator for 24 hours. (Gay Digby)

Sprinkle liberally with salt, pepper, and Italian Seasoning.  Drizzle with red wine vinegar and olive oil.  Toss.  Eat immediately or marinate in fridge as long as you like. (Lee)

Use fresh beets if at all possible, although canned beets are still very good.  If using fresh beets, boil in salted water, peel (peels come off easily after beets have cooked), and quarter.  Place in bowl.  If using canned beets, place whole beets (drained and rinsed) in bowl.  Sprinkle liberally with salt, pepper, garlic powder,…

Cut one ripe avocado in half.  Remove pit.  Use a spoon to scoop out the flesh.  Dice flesh into cubes.  Place in bowl.  Chop a small tomato and add to bowl.  Optional:  Add thinly sliced onion to bowl.  Also optional, but delicious:  Add cubed mozzarella cheese to bowl (Diane Ford’s idea).  Drizzle with olive oil…

Cut one ripe unpeeled avocado in half.  Remove pit.  Into bowl left by pit, pour vinaigrette dressing.  Place cap on and shake.  One half serves one person.  Serve with a spoon. Dressing: Into a small jar, pour olive oil about 2/3’s of the way to the top.  Add red wine vinegar to almost the top. …