___________________________________________________ B RUSSELS SPROUTS & KALE SALAD Joan Dowlen ___________________________________________________ 1 bunch shredded kale 1 lb thinly sliced brussels sprouts 1 6 oz bag of craisins 8 oz chopped pecans 1 T butter MAPLE VINAIGRETTE : 1/4 cup apple cider vinegar, 1/2 cup olive oil, 4 T maple syrup, 1 tsp dry mustard DIRECTIONS: Mix kale & brussels sprouts into a salad bowl. Toast pecans in a skillet in butter 60 -90 seconds. Add pecans & craisins to salad bowl. Make maple vinaigrette in separate bowl. Pour over salad & stir to coat evenly. Set in Refrigerator for 4 hours before serving. ___________________________________________________ C ABBAGE & BEEF SOUP Shirley Lovell ___________________________________________________ 1 lb ground beef 1 onion chopped 3 14-1/2 oz cans beef broth 2 14-1/2 oz cans of petite tomatoes 1/2 small head cabbage 1 15-1/2 oz cans of light kidney beans 2 T ketchup DIRECTIONS: Cook ground beef with onions. Drain Well. Add broth, tomatoes, chopped cabbage, kidney beans, ketchup, salt & pepper to taste. Cook until cabbage is tender. ___________________________________________________ C ABBAGE & BEEF SOUP Brenda Burton ___________________________________________________ 1 lb ground beef browned 2 cans kidney beans 2 cans tomatoes chopped 1 bell pepper chopped 1 large onion chopped 2 bouillon cubes 1 tsp chili powder 1/2 head cabbage chopped 1 can water DIRECTIONS: Cook & drain ground beef in large pot. Add water and combine remaining ingredients. Cook on medium heat until vegetables are tender. 45 mins. Stir occasionally. ___________________________________________________ C HICKEN TORTILLA SOUP Candy Hooper ___________________________________________________ 48 oz. chicken broth (add more to taste) 2 cans diced tomatoes 1 can tomato sauce 1 medium onion, chopped 1 tsp. garlic 1 T. chili powder 1 small can green chilies 1/2 lb. fresh chicken cooked and chopped 1 can black beans Optional: one box yellow rice with seasoning- Zatarain’s is good. DIRECTIONS: Add all ingredients to large pot and cook until done. If yellow rice is added for additional bulk, add more broth to suit your taste. Cook on low until the rice is soft. Approximately 35 to 45 mins.
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