Recipes/Soup Salad, Veggie, Main Dish or Casseroles

[Elaine Moats]

We are putting together a cookbook so I am asking for all your wonderful recipes. As it says in the title I would like recipes for soup, salads, veggies, main dishes or casseroles.

Please email them to bmoats@midrivers.com or post them to this thread and I will make sure they get in our cookbook. Our deadline is October 15, 2008 so we can get them out for the holiday season.

Looking forward to all the yummy recipes

[Damon andSharonknott]

Elaine,
Have sent you some receipes for soup.
Shaz

[Elaine Moats]

I got them, thanks also the ones you forwarded. They are great

[Elaine Moats]

The deadline is just 2 weeks away. I am still looking for more great recipes. You can post them here if it is easier or email me at bmoats@midrivers.com
Thanks

[Barbara and KevinWagner]

Hi Elaine! Hope that you are getting lotsa yummy recipes!! I have been typing mine up for u!

Come on everyone----gets some yummy recipes sent to Elaine for the cookbook.....Even one recipe will help!!

Barb

[Elaine Moats]

Barb,
I have 7 main dishes and 2 soup and 1 salad recipes so am hoping to receive lots more in the next couple weeks.

I don't have many of my own to add since all my favorite recipes are in the first two cookbooks

Elaine

[Barbara and KevinWagner]

LOL Elaine!! I had to check which ones I submitted before so I didn't do the same ones!

[karahess]

I'm working on it. Spent a couple hours today typing out recipes. Look for them soon : )

[Bethany Gillham]

Greek Salad

Lemon Dressing-
1/4 cup vegetable oil
2 tablespoons lemon juice
1/2 teaspoon sugar
1 1/2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Salad-
7 oz spinach, torn into bite-size pieces (5 cups)
1 head Boston lettuce, torn into bite-size pieces (4 cups)
1 package (4 oz) crumbled feta cheese (1 cup)
4 medium green onions, sliced (1/4 cup)
24 pitted ripe olives
3 medium tomatoes, cut into wedges
1 medium cucumber, sliced


1. In tightly covered container, shake all dressing ingredients.
2. In large bowl, toss salad ingredients and dressing. Serve immediately.




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Pasta and Grilled Veggie Salad

2 cups uncooked gemelli or rotini pasta (8 ounces)
1 small red onion, cut into thin wedges
1 1/2 cups baby-cut carrots
1/2 cup balsamic vinaigrette dressing
1/2 teaspoon seasoned salt
8 ounces fresh asparagus spears, cut into 2-inch pieces
1 jar (6 ounces) marinated artichoke hearts, drained and liquid reserved
2 slices bacon, crisply cooked and crumbled


1. Heat coals or gas grill for direct heat. Cook and drain pasta as directed on package.
2. Place onion and carrots in large bowl; drizzle with about 1/4 cup of the dressing. Sprinkle with seasoned salt; toss to coat. Place vegetables in grill basket (grill “wok”), using slotted spoon; reserve dressing in bowl.
3. Cover and grill onion and carrots 4 to 6 inches from medium heat 15 minutes, shaking basket or stirring vegetables occasionally. Add asparagus to dressing in bowl; toss to coat. Add asparagus to onion and carrots in grill basket. Cover and grill 8 to 10 minutes longer or until vegetables are crisp-tender.
4. Add cooked pasta, grilled vegetables and artichoke liquid to remaining dressing in bowl. Drizzle with remaining 1/4 cup dressing; toss to mix. Stir in artichokes. Sprinkle with bacon.


Submitted by Bethany Gillham in memory of Jack Ryan Gillham

[Elaine Moats]

Bethany,
Thanks for the recipes