Mexican Frito Salad

Michelle Smitherman

A Pineywoods Home Health Care, Inc.

Ingredients:
1 head of lettuce cut in small pieces
1 can Ranch Style beans, rinsed and drained
Green onions, chopped (optional)
2 tomatoes, diced
1 cup grated cheese
2 cups regular Fritos or Doritos, crushed
1 bottle Catalina salad dressing

Directions:
You can make the salad ahead of time, but don‟t add Fritos or the Catalina dressing until you are about to serve the salad.

Mexican Chicken Tortilla Soup

Debbie McGill, RN

A Pineywoods Home Health Care, Inc.

Ingredients:
3 ½ cups chicken broth, use broth from cooking chicken
1 ½ pound chicken, cooked and shredded
½ cup chopped onion
½ teaspoon cumin
1 garlic clove, minced
1 14 ½ oz. can tomatoes, diced
1 8 oz. can tomato sauce
1 4 oz. can green chili peppers, chopped
1 teaspoon oregano
6 tortillas, fried and cut into pieces
1 cup shredded cheddar cheese

Directions:
Add all ingredients except tortillas and cheese to chicken broth, bring to boil, reduce heat and simmer for 20 minutes. Fry tortillas. Place 1 cut up tortilla into each of 6 bowls. Ladle soup over tortilla pieces. Sprinkle each serving with cheese and serve immediately.

Mexican Chicken Salad

Jennifer White, RN

A Pineywoods Home Services, Inc.

Ingredients:
4 cups of canned chicken breast
1 cup real mayonnaise
1 cup sour cream
1 package taco seasoning mix
1 16oz. can red kidney beans, drained
½ cup sliced black olives
1 medium onion, chopped
¼ cup bell pepper, chopped
¼ cup red sweet pepper, chopped
2 medium avocados, chopped
1 can 4oz. green chilies, sliced
tomato slices
lettuce

Directions:
Mix chicken, mayonnaise, sour cream, taco seasoning, drained beans, olives, peppers, onion, avocado, and chilies. Chill. Serve over lettuce. Garnish with tomato slices and corn chips.

Mary Ann’s California Salad

Mary Ann Naranjo

A Pineywoods Home Health Care, Inc.

Greek Version Ingredients:
1 package garden salad mix
2 to 3 handfuls crumbled feta cheese
1 small can chopped black olives
3 to 4 green onions, chopped
1 tomato, chopped
1 cucumber, chopped

Italian Version Ingredients:
1 package garden salad mix
1 to 2 avocados, peeled & chopped
1 to 2 tomatoes, chopped
1/2 peeled cucumber, sliced
3 to 4 green onions, chopped

Directions:
Mix ingredients together in a large salad bowl

Salad Dressing Ingredients: – I use on both versions
3 Tbsp. vegetable oil or olive oil
1 Tbsp. red wine vinegar (I use Regina)
1 teaspoon garlic salt
½ teaspoon teaspoon pepper

Directions:
Mix ingredients together in a small bowl or cup. Pour over salad. Toss thoroughly. Can double recipe if you like more dressing.
Note: My teenagers like just the garden salad mix, feta cheese, and dressing. They love this salad.

Macaroni, Shrimp & Crab Salad

Kathy Ford

A Pineywoods Home Health Care, Inc.

Ingredients:
7 oz. box of macaroni, cooked
1 can crab meat
1/3 cup green onion, chopped
1 pkg. small shrimp
1/3 cup bell pepper, chopped
3-4 heaping Tbsp. mayonnaise
1/3 cup celery, chopped
1 tsp. Tony Chachere‟s Creole seasoning

Directions:
Add green onions, bell pepper, celery, crab meat and shrimp to macaroni. Mix with mayonnaise. Season with Tony Chachere‟s
Variation: Instead of crab & shrimp, can add 2 cans drained tuna. (Recommend white albacore tuna in water). Substitute chopped dill pickles for bell pepper.

Julia’s Famous Chowder

Mary Ann Naranjo

A Pineywoods Home Health Care, Inc.

Ingredients:
2 Tbsp. butter
4 cups milk
½ cup onion, finely chopped
3 to 4 slices bacon, chopped
1 package (1 pound) frozen white fish, shrimp,
½ cup celery, finely chopped
sole or clams
2 Tbsp. flour
1 cup light cream (or ¾ cup
2 ½ teaspoons salt
evaporated milk + ¼ cup water)
Dash of pepper
1 quart diced potatoes
½ cup water

Directions:
Melt butter in pot; add onions, bacon, and celery, sauté until onion is see-thru. Add flour, salt and pepper; blend well. Gradually stir in water and milk. Cut fish in half (still frozen) and add to pot with potatoes. Bring to a boil, stirring occasionally. Just before serving, stir in cream and heat thoroughly.

Homemade Chicken Noodle Soup

Mary Ann Naranjo

A Pineywoods Home Health Care, Inc.

Ingredients:
1 stewing chicken
4 stalks celery, chopped
4 carrots, peeled and chopped
1 onion, chopped
2 Tbsp. vegetable oil
4 to 5 cans chicken broth
1 pkg. medium noodles
1 Tbsp. chopped parsley

Directions:
Clean chicken and remove giblets from cavity. Cook chicken with salt and pepper (or Tony Chachere‟s Creole seasoning) in a pot for 1 hour. Remove chicken and drain. Debone chicken and cut into bite-size chunks. Set aside. Sauté celery, carrots and onion in vegetable oil until soft. Add chicken broth and bring to boiling. Add noodles, parsley and chicken. Cook for 30 minutes. Serve when ready.
NOTE: You may add additional cans of chicken broth.
(I make this when my children are sick).

Greek Orzo Salad

Dot Golding, LBSW

Green Acres of Center

Ingredients:
1 cup uncooked orzo pasta (yields about 4 cups cooked)
2 cups peeled, seeded, quartered and sliced cucumbers
1 ½ cups quartered cherry tomatoes
1 cup crumbled feta cheese
½ cup coarsely chopped red onion
½ cup chopped fresh parsley
1 can sliced black olives

Directions:
Cook pasta according to package directions. Do not overcook, usually about 10-14 minutes. Drain and toss with cold water to stop the cooking. In a large bowl combine pasta, cucumbers, tomatoes, feta cheese, onion, parsley, olives, salt and pepper.

Greek Orzo Salad Dressing Ingredients:
1/3 cup light olive oil
1/3 cup fresh lemon juice
1 teaspoon minced garlic
½ teaspoon salt
¼ teaspoon black pepper

Directions:
In a mini chopper combine olive oil, lemon juice, garlic, salt and pepper. Pulse until blended, usually about two or three times.
Toss with pasta mixture. Refrigerate at least two hours before serving for flavors to blend. Can be refrigerated overnight.

Jewell’s Watergate Salad

Vicki Bennett, RN

A Pineywoods Home Health Care, Inc.

Ingredients:
1 can (20 oz.) crushed pineapple, juice included
1 box pistachio pudding mix
1 cup miniature marshmallows
1 cup chopped nuts
1 (6 oz.) container Cool Whip

Directions:
Mix pineapple and pudding mix thoroughly. Add marshmallows and nuts. Fold in Cool Whip. Refrigerate 24 hours.

Fruit Salad

Eloise Platz, Mary Ann Naranjo’s mother

A Pineywoods Home Health Care, Inc.

Ingredients:
1 fresh pineapple, peeled & cubed
1 cantaloupe, de-seeded, peeled & cubed
1 honeydew melon, de-seeded, peeled & cubed
½ watermelon, rind removed, cubed
3 bananas, peeled & sliced

Directions:
Mix ingredients and serve with Fruit Salad Dressing, refrigerate.

Fruit Salad Dressing Ingredients:
2 eggs, beaten
Juice of 1 lemon
2 Tbsp. flour
Juice of 1 orange
2/3 cup sugar
1 cup pineapple juice
1 cup heavy cream, whipped (optional)*

Directions:
Mix first six ingredients and cook together over low heat until thick. Cool. You may fold in 1 cup heavy cream, whipped. Serve dressing over fresh fruit salad.
*Can substitute 1 small tub of Cool Whip