78 | soups & salads
HOT TORTELLINI SALAD
catherine allan, twin falls, idaho
Once you’ve cooked the tortellini, the rest of this
salad is a breeze to finish in the microwave. Sour
cream provides the mild coating over this
memorable medley of pasta, ham and broccoli.
1 package ( 9 ounces) refrigerated cheese
tortellini
2 cups fresh broccoli florets
4 to 5 green onions, sliced
2 tablespoons butter
6 ounces fully cooked ham, julienned
1/2 cup sour cream
1 teaspoon dried basil
1 Cook tortellini according to the package
directions. Meanwhile, in a 2-qt. microwave-safe bowl, combine the broccoli, onions and
butter. cover and microwave on high for
2-1/2 minutes; stir. Cook 2-1/2 minutes
longer or until broccoli is tender.
2 Drain tortellini. Stir tortellini, ham, sour
cream and basil into broccoli mixture.
Cover and microwave on high for 1-2
minutes or until heated through. Let
stand for 2 minutes before serving.
Yield: 6-8 servings.
Editor’s Note: This recipe was tested with an
850-watt microwave.
FARMHOUSE CHICKEN SOUP
janice mitchell, aurora, colorado
Over the years, I’ve changed this recipe bit by bit
until my family said it was perfect. I hope your
family enjoys it as much as we do!
1 broiler/fryer chicken ( 3 to 3-1/2
pounds)
2 quarts water
1 large onion, chopped
1/2 cup chopped celery
1 cup diced carrots
2 garlic cloves, minced
2 teaspoons salt
1/2 teaspoon each pepper and poultry
seasoning
1/4 teaspoon crushed red pepper flakes
SPAETZLE:
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon each baking powder and
ground nutmeg
2 eggs, well beaten
1/2 cup milk
1 tablespoon minced fresh parsley
1 Place the chicken and water in a Dutch
oven or soup kettle. Bring to a boil; reduce
heat. Add the onion, celery, carrots, garlic,
salt, pepper, poultry seasoning and red
pepper flakes. Cover and simmer for
1 hour or until chicken is tender.
2 Remove chicken from broth; cool. Skim
fat from broth. Remove meat from bones;
discard bones and skin. Cut meat into
bite-size pieces; return to broth. Cover;
simmer.
3 For spaetzle, combine the flour, salt, baking
powder and nutmeg in a small bowl. Stir
in the eggs, milk and parsley; blend well.
With a rubber spatula, push batter through
a large-hole grater or colander into the
simmering soup. Simmer, uncovered, for
10 minutes or until spaetzle float to the top.
Yield: 10-12 servings (about 3 quarts).
ROSY POTATO SOUP
holly youngers, cunningham, kansas
Chives, parsley and paprika delicately season this
distinctive soup.
1 large onion, chopped
3/4 cup chopped celery
3 tablespoons butter
1 tablespoon all-purpose flour
1/2 to 3/4 teaspoon salt
3 cups milk
3 medium potatoes, peeled, cooked and
sliced (2-1/2 cups)
1 tablespoon minced fresh parsley
1 tablespoon paprika
1 In a large saucepan, saute onion and celery
in butter until tender. Stir in flour and salt
until blended. Gradually add milk. Bring to
a boil; cook and stir for 2 minutes or until
thickened and bubbly. Reduce heat. Add
potatoes, parsley and paprika; heat through.
