Soups & Salads

Recipes

Soups & Salads

White Bean Chicken Chili	Nonny's Cinnamon Redhot Jell-O	Broccoli Cheese Soup	Three-Step Salad
Pea Salad	Pistachio Salad

Jim Sinsley

White Bean Chicken Chili

This is one of the few recipes you will find submitted by Jim. He is a non-cook (can barely boil water). While working for the County Assessors Office, the girls in the office decided to have a Chili Cook off and the men should do the cooking. He decided to participate and wanted to fix something different. He also wanted to cook it himself and not have Barb do it as usual. He searched the internet for recipes and selected a few that looked interesting . Being coached by Barb, he cooked and taste tested each recipe. The following is the one he took to the office. It was a big hit and became a family favorite.

1 Tbsp olive oil
1 small onion
2 medium garlic cloves chopped
1 medium red bell pepper chopped
2 cans white beans (15 oz )
4 oz green chilies

1/2 tsp ground cumin
1 tsp chili powder
1 can chicken broth (141/2 oz)
1/2 lb cooked chicken cut into chunks
2 Tbsp lime juice
2 Tbsp cilantro chopped
6 Tbsp salsa (optional)

In a large pot heat olive oil. Add the onion, garlic and red pepper. Sauté for 5 minutes.
Add the white beans, chilies, cumin, chili powder and broth. Bring to boil, reduce the heat and simmer 10 minutes.
Add the chicken and simmer 5 minutes.
Add lime juice and cilantro.
A tablespoon of salsa can be used to garnish each serving if desired.
Good with heated corn tortillas.

Seattle Times, best 10 recipes of 1994

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Nonny's Cinnamon Redhot Jell-O

This recipe is a Sinsley family tradition for Holidays. The recipe originated from Grace Sinsley's collection of recipes. It was submitted by Maxine Hargrove. Maxine is Jim's sister and daughter of Grace Sinsley. Grace was always referred to by family and close friends as "Nonny". The name "Nonny" was given to Grace by one of her grandchildren and it stuck.

1 6 oz. (or 2 small) box lemon Jell-O
1 cup cinnamon redhot candies (more or less to your taste)
2 c. boiling water
2 cups applesauce

Dissolve redhots in boiling water (it takes a little time so be patient). When dissolved, add Jell-O and dissolve completely. Cool to room temperature. Add applesauce and stir well. Pour into serving bowl or mold, stirring occasionally until Jell-O begins to thicken.

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Nada Burton, Barb's aunt on her father's side.

Broccoli Cheese Soup

This recipe was prepared for Barb's folks on a trip to Kansas. It comes from Nada Burton, Barb's aunt. Like Barb, she was a school teacher and someone Barb has always admired. Barb like to think she takes after her aunt who is still very active in her 80's. This picture was taken during a time when she lived with Barb and her parents in Burbank, California.

2Tbsp salad oil	8 ounces fine noodles
1/4 cup onion, chopped	1 tsp salt & pepper
6 cups water	2 packages frozen broccoli, chopped
6 cups bouillon cubes	6 cups milk
1 pound velvetta cheese

Sauté onion in Oil
Heat water and cook noodles (don't drain)
Add milk to noodles and broccoli
Add all other ingredients
Heat then serve

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Three-Step Salad (w/Romaine lettuce)

The original recipe was taken from "Tips for Cooking" by Frank Sinsley while surfing the computer for recipes. Frank has adapted the original to make this version. It was tried for first time on October 3, 2000 and now a family favorite. Frank Sinsley is Jim's cousin and lives in Missouri. This salad is definitely unusual: dark Romaine meets candied almonds, set against vinaigrette dressing. Serves 8.

½ cup almonds, sliced	Dressing:
3 tablespoons sugar	½ cup vegetable oil
6 cups Romaine lettuce, torn into bite-size pieces	¼ cup Red Wine vinegar
1 (11 oz.) can mandarin oranges, drained, save 2 T. for the dressing	2 to 3 tablespoons sugar
1 cup celery, sliced	½ teaspoon salt
3 green onions, sliced	½ teaspoon ground mustard
Frank adds some bean sprouts	¼ teaspoon garlic powder

In small saucepan over medium heat, cook and stir almonds and sugar until almonds are coated and lightly browned (about 4 minutes). Spread almonds on foil to cool; gently break apart.
In a large salad bowl, combine Romaine, oranges, celery, sprouts and onions. Top with almonds.
In a cruet or jar with a tight-fitting lid, combine dressing ingredients plus 2 T juice from mandarin oranges; shake well.
Pour over salad & toss gently.

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Pea Salad

This recipe came from Dorothy Crum's recipe file but was given to her by Betty Jo Dahnke. Betty Jo is married to Dorothy's only brother Bill. Barb has fond memories of her trip to Las Vegas during a spring vacation from high school. Barb's Uncle Bill was playing in a band at the time and he really showed the girls the Las Vegas sights (a first for both). It was a fun whirl wind vacation and made quite an impression on a young teenager.

2 cans peas 1 cup grated cheese

2 tomatoes - cut in chunks pimento

1/2 c onion - chopped salt & pepper

1/2 green pepper - chopped mayonnaise

2 cups diced ham

Mix together all the above ingredients and chill.

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Pistachio Salad

When Dorothy and Bert Crum lived in San Marcos, California, they lived in a mobile home park for very active senior citizens. The seniors used any excuse to get together for a party and food was always served. Dorothy got this recipe from one of her friends and it became a family favorite. It is so good it can be served as a dessert too.

1 20 oz can crushed pineapple (drained)
1 package Pistachio Nut instant pudding mix
1 cup small marshmallows
Stir these ingredients together then fold in 1 large carton Cool Whip and refrigerate overnight.

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