Italian sausage tortellini soup
Recipe submitted by Sherry Bertram
Brown together:
• 1 pound Italian sausage diced onion
• 1 teaspoon minced garlic
Add:
• 3/4 cup shredded/diced carrots
• 32 ounces chicken broth
• 28 ounces tomato sauce
• 2 teaspoons oregano
• 2 teaspoons parsley
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
Simmer together for 30 minutes. Add 19-ounce package cheese tortellini. Cook until tortellini is cooked through. Top with Parmesan cheese.
• 1 pound Italian sausage diced onion
• 1 teaspoon minced garlic
Add:
• 3/4 cup shredded/diced carrots
• 32 ounces chicken broth
• 28 ounces tomato sauce
• 2 teaspoons oregano
• 2 teaspoons parsley
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
Simmer together for 30 minutes. Add 19-ounce package cheese tortellini. Cook until tortellini is cooked through. Top with Parmesan cheese.
Chicken deli salad
Recipe submitted by Sherry Bertram
• 1/4 cup sugar
• 1/4 cup honey
• 1 cup mayo
Mix together
and set aside:
• leaf lettuce
• bagged cabbage
• cooked chicken
• chow mein noodles
Pour dressing and noodles over lettuce when ready to serve.
• 1/4 cup honey
• 1 cup mayo
Mix together
and set aside:
• leaf lettuce
• bagged cabbage
• cooked chicken
• chow mein noodles
Pour dressing and noodles over lettuce when ready to serve.
Mashed Potato Salad
Recipe submitted by Grace Jeurissen
• 2 pounds potatoes (Russet or Yukon Gold)
• 2 tablespoons butter
• 1/4 cup milk
• 1/4 teaspoon salt
• 1/3 cup pickle relish
• 2 tablespoons mustard
• 1/2 cup mayonnaise
• 2 tablespoons sour cream
• 1 teaspoon onion powder
Peel and chop potatoes into 1-inch cubes and add to large pot of cold salted water. Bring to boil. Once potatoes are fork tender, drain and set aside. Heat milk and butter in pan and heat until butter is melted; add salt and cooked potatoes. Mash together until smooth; let cool. Add remaining ingredients; mix thoroughly. Serve with Ham Salad. You can use leftover potatoes from Easter dinner as well.
• 2 tablespoons butter
• 1/4 cup milk
• 1/4 teaspoon salt
• 1/3 cup pickle relish
• 2 tablespoons mustard
• 1/2 cup mayonnaise
• 2 tablespoons sour cream
• 1 teaspoon onion powder
Peel and chop potatoes into 1-inch cubes and add to large pot of cold salted water. Bring to boil. Once potatoes are fork tender, drain and set aside. Heat milk and butter in pan and heat until butter is melted; add salt and cooked potatoes. Mash together until smooth; let cool. Add remaining ingredients; mix thoroughly. Serve with Ham Salad. You can use leftover potatoes from Easter dinner as well.
Ham Salad Sandwiches
Recipe submitted by Grace Jeurissen
• 4 cups leftover ham, ground
• 1 cup mayonnaise
• 1 tablespoon mustard
• 2 tablespoons pickle relish
Grind leftover Easter ham into medium sized bowl. Add remaining ingredients and mix thoroughly. If it looks dry, add another tablespoon of mayonnaise. Serve on buns.
• 1 cup mayonnaise
• 1 tablespoon mustard
• 2 tablespoons pickle relish
Grind leftover Easter ham into medium sized bowl. Add remaining ingredients and mix thoroughly. If it looks dry, add another tablespoon of mayonnaise. Serve on buns.