CHEESE SOUP
1 bunch green onions, chopped 1 stalk celery, chopped
3 tablespoons margarine
2 tablespoons all-purpose flour
1 (10.5-ounce) can cream of chicken soup
2 (14.5-ounce) cans chicken broth
Tabasco Sauce to taste
2 (8-ounce) bags shredded Velveeta cheese
3 cups shredded cheddar cheese
2 cups milk
Salt, black pepper, and white pepper to taste
In a large saucepan over medium heat, sauté onions and celery in mar- garine until tender. Whisk in flour until smooth. Add chicken soup, chicken broth, and Tabasco Sauce. Stir in Velveeta cheese until melted and combined. Stir in cheddar cheese. Stir in milk and season with salt, black pepper, and white pepper. Simmer for 20 minutes.
Yield: 14-16 servings
TOMATO SANDWICHES
2 loaves white bread
1 (8-ounce) package cream cheese
1 (2-ounce) package dry ranch dressing mix
1 teaspoon lemon juice
6 fresh Roma tomatoes, sliced and drained on paper towels
For garnish: fresh parsley and basil
Cut rounds from bread with cookie cutter a little larger than tomato slices. In a bowl, stir together cream cheese, ranch dressing mix, and lemon juice. Spread rounds with mixture. Refrigerate between layers of wax paper. Just before serving, add tomatoes, chopped parsley, and basil.
Yield: 40 small sandwiches
HOT CHICKEN SALAD
2 cups cooked and shredded chicken breast pieces
1 tablespoon lemon juice
1 cup diced celery
1 cup slivered almonds, lightly toasted
Salt, black pepper and white pepper to taste
1 cup mayonnaise
11⁄4 cups shredded Parmesan cheese
1 (6-ounce) can French fried onions
Preheat oven to 350 degrees. In a bowl, place chicken and drizzle with lemon juice. Stir in celery, almonds, salt, black pepper, and white pepper. Stir in mayonnaise and Parmesan cheese. Pour mixture into a greased 9-x11-inch baking dish. Top with onion rings and bake for 20 minutes.
Yield: 4-6 servings
BROCCOLI SALAD
Salad:
1 bunch fresh broccoli, chopped with florets 1 cup sunflower seeds
1 cup raisins Dressing:
1 cup mayonnaise
1⁄2 cup sugar
2 tablespoons vinegar
12 slices bacon, fried and crumbled
For salad, in a bowl, combine broccoli, sunflower seeds, and raisins; set aside. For dressing, in a bowl, stir together mayonnaise, sugar, and vinegar. Stir dressing into broccoli mixture, and sprinkle with crumbled bacon.
Yield: 8-12 servings
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