SOUP OR SALAD COUPON RECIPES

CONGEAL SALAD RECIPE | ALLRECIPES

Congeal Salad Recipe | Allrecipes image

This is a dessert that my family has been making for years.

Provided by Laurel

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

1 (6 ounce) package fruit flavored Jell-O® mix
1 (8 ounce) package cream cheese, softened
32 ounces large curd cottage cheese
1 (15.25 ounce) can fruit cocktail, drained
1 (20 ounce) can pineapple chunks, drained
1 (11 ounce) can mandarin orange segments
1 apple - peeled, cored and diced
1 banana, peeled and sliced
1 (10 ounce) jar maraschino cherries, drained
1 cup chopped walnuts

Steps:

Prepare gelatin according to package directions, substituting 1 cup cold water with 1 cup crushed ice. Place gelatin into freezer until almost congealed.
Place cream cheese in a bowl and beat until smooth. Fold cream cheese into gelatin. Add cottage cheese, fruit cocktail, pineapple, oranges, apples, banana, cherries and walnuts. Mix well.
Pour into mold or dish and refrigerate until completely set.

Nutrition Facts : Calories 501.2 calories, CarbohydrateContent 62.4 g, CholesterolContent 42.3 mg, FatContent 21.9 g, FiberContent 3.1 g, ProteinContent 18.6 g, SaturatedFatContent 9.1 g, SodiumContent 530.7 mg, SugarContent 18.2 g

LENTIL VEGETABLE SOUP RECIPE | INA GARTEN | FOOD NETWORK

Lentil Vegetable Soup Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Total Time 2 hours 5 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese

Steps:

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

Nutrition Facts : Calories 462 calorie, FatContent 13 grams, SaturatedFatContent 2.5 grams, CholesterolContent 11 milligrams, SodiumContent 1400 milligrams, CarbohydrateContent 64 grams, FiberContent 13 grams, ProteinContent 25 grams, SugarContent 14 grams

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CONGEAL SALAD RECIPE | ALLRECIPES

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LENTIL VEGETABLE SOUP RECIPE | INA GARTEN | FOOD NETWORK

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