Had to share the link to this list of wonderful salads for spring over at GNOWFGLINS.
I’m saving this yogurt substitution from Stonyfield. I found it on Lisa Leake’s blog, 100 Days of Real Food.
I made this soup several weeks ago. It was an instant “MUST HAVE AGAIN SOON!” recipe. The link will take you to The Novice Chef. KUDOS, Jessica! This is the best!
I don’t plan to share links very often, but I just had to save this one for all sorts of waffles.
And, not every one of these requires syrup!
Pastor Simonsen’s wife, Joan, served this in their home during a progressive supper, years and years ago. It’s still the best cheese soup I’ve ever tasted.
1/2 c. carrots
1/2 c. celery
1/4 c. onion
Finely chop all three; sauté in 1/2 stick margarine (NO! Use butter!) until transparent.
1/3 c. flour
1/2 tsp. baking soda
Salt and pepper to taste (Use approx. 1 tsp. salt and 1/4 tsp. pepper)
1 qt. milk
1 qt. chicken broth
Add 1 pound of sliced Velveeta. Heat until hot; do not boil as it can curdle.
Makes 2 quarts.
Who can argue? Black cherry is the only flavor Kool-Aid should make!
1 pkg. black cherry Kool-Aid mixed with 2 qt. 7-Up
1/2 c. sugar
3 to 4 pkg. Sweet ‘N Low
1 1/2 qt. water
1/2 qt. pineapple juice
Keep in freezer until slushy.
Gloria Thiele taught me how to lead Sunday School openings and how to make the best frozen punch in the whole wide world!
4 c. boiling water
4 small or 2 large pkg. Jell-O (choose your flavor), dissolved
16 oz. lemon juice
2 (46 oz.) cans pineapple juice
8 large bottles ginger-ale
Combine 4 cups sugar and 4 cups water; bring to boil. add to dissolved Jell-O. Set aside to cool, then add lemon juice and pineapple juice. Freeze in suitable containers. To serve, place under hot water to loosen. Put frozen punch in punch bowl; add 2 large bottles ginger-ale (add more ginger-ale as needed until slush is gone.) Serves 100.