Soups, Salads, and Sandwiches: Savor the Flavor

Fry onion and hamburger, drain grease. Add can of soup, mustard, catsup, salt and pepper. Simmer about 10-15 minutes. Serve on a bun.

Prepare Romaine lettuce, red onion and tomato, toss and chill. Combine all dressing ingredients, whisk and pour over lettuce, mix and toss. Garnish with olives and Feta cheese.

Saute onions in butter, stir in flour and spices. Add corn, salsa, chicken broth and bring to a boil. Remove from heat. Gradually add 1/4 c. hot mixture to cream cheese in a small bowl. Stir until well-blended. Put back into soup along with milk. Heat, but don’t boil. Really good soup!

FOR SOUP: In a large saucepan, saute onion in butter until tender. Add flour and make a paste-like mixture. Cook and stir 2 to 3 minutes. Add chicken stock. Whisk in flour mixture until smooth. Heat until boiling. Reduce heat and simmer 20 minutes. If desired, add more flour mixture to make soup thicker. Add wild rice, pepper, and cream. Simmer. Add sherry and heat thoroughly. Makes 6 cups. TO COOK WILD RICE: In a saucepan, combine wild rice, water and salt. Heat to boiling. Reduce heat. Cover. Simmer about 30 minutes. Check for doneness. Continue simmering until tender, checking every 5 minutes. Wild rice usually cooks tender in 30-45 minutes…

In a large saucepan, combine rice, contents of seasoning packet and water. Bring to a boil. Reduce heat. Cover and simmer for 10 minutes, stirring once. Stir in the broccoli, carrot, and onion. Cover and simmer for 5 minutes. Stir in soup and cream cheese. Cook and stir until cheese is melted.