Garden Chowder Soup

INGREDIENTS:

2 Medium Zucchinis
1 Medium Onion, Chopped
2 T Fresh Parsley, Minced
1 tsp Dried Basil
1/3 c Butter
1/3 c Flour
1 tsp Salt
1/4 tsp Pepper
3 c Vegetable Broth
1 tsp lemon juice
2-3 Tomatoes, Diced
1 12oz can Evaporated Milk
1 can Corn
1/3 c Parmesan Cheese, grated
2 c Cheddar Cheese

DIRECTIONS:

Over medium heat saute the onion, zucchini, parsley, and basil in butter until vegetables are tender. Stir in flour, salt and pepper. Gradually stir in vegetable broth. Add lemon juice; mix well. Bring to a boil; cook and stir for two minutes. Add tomatoes, milk, and corn; bring to a boil. Reduce heat; cover and simmer for five minutes or until corn is tender. Just before serving, stir in cheese just until melted. Serve.

Chicken Salad

Ingredients:

• 1 can of chicken or 1.5-2 cups diced, cooked chicken
• 2 thick cut (or 4 thinner cut) bacon strips, cooked and crumbled
• 1/2 cup thinly sliced celery
• 1 cup halved grapes
• 1/2 cup mayonnaise
• 1 tablespoon dried parsley flakes
• 2 tablespoons finely minced onion
• 1 tablespoon lemon juice
• 1 dash Worcestershire sauce
• salt and pepper to taste

Directions:

Combine ingredients and toss until well mixed. Chill until serving. I like to serve it on toasted wheat bread with crisp romaine lettuce.

Broccoli Salad

INGREDIENTS:

Salad:

2 branches broccoli florets

1/2 medium red onion, chopped fine

8 slices of bacon, fried & crumbled

2/3 cup raisins or halved grapes or craisins

1/2 cup sunflower seeds (or almonds, or mixed nuts, or whatever nut you like)

Dressing:

1/2 cup mayonnaise or oil (I usually use canola oil)

1/4 cup sugar (I usually use a little less than 1/4 cup because I don't like it too sweet)

2 tablespoons vinegar

Directions:

Whisk dressing ingredients separately until smooth, then toss with salad ingredients. Enjoy! I really take liberties with the recipe. If you don't have everything on hand, you can leave out an ingredient and it will still taste good!