Soups and Salads

Vivicous Wayne ― Lumberton Alumnae Chapter

Ingredients

• 1 to 1 ½ pounds okra with caps cut off and sliced • 1 cup flour • ½ teaspoon salt • ¼ teaspoon pepper • 1 tbsp Cajun season • 1 egg • ¼ cup milk • vegetable oil

Preparation

1. In a paper lunch bag, mix flour and ½ of the salt, pepper and Cajun season mixture. 2. Whisk together egg and milk, in a small bowl. 3. Place okra in egg/milk mixture and coat well. 4. With a slotted spoon, transfer okra to paper bag and coat with flour mixture. 5. Pour about 1 inch vegetable oil in large cast iron skillet. Heat oil until about 375° 6. Place a single layer of okra in the oil.

Cook until golden brown on bottom. Flip over and cook other side. 7. Once cooked golden brown on both sides. use a slotted spoon to remove okra to a lined paper towel plate.

Sprinkle okra with some Cajun-salt mixture. 8. Add more oil to the pan and repeat steps. 9. Serve warm. Add hot sauce (optional)

Sharon Younger ― Northern Virginia Alumnae Chapter

Ingredients

• 1 lb. Velveeta cheese, softened (room temperature) • 4 oz canned green chiles, chopped • 8 oz cream cheese, softened • 2 oz drained pimientos, diced • 3 green onions, chopped • 1 tsp jalapeños, chopped (You can use more, if you like it hot! I do.) • ½ cup pecans, chopped

Preparation

1. Carefully roll Velveeta between two pieces of wax paper into a rectangle, 11x17 inches 2. Remove top layer of paper. 3. Beat cream cheese and spread evenly on top of Velveeta like a frosting. 4. Sprinkle green chiles, pimientos, green onions, jalapeños, and pecans evenly on cream cheese. 5. Roll jellyroll-style, removing wax paper until mixture is enclosed. 6. Place seam side down in dish. 7. Refrigerate until ready to serve. 8. Serve with crackers and this cheese roll is also great spread on toast!

A. Regina Leftwich ― Richmond Alumnae Chapter

Ingredients

• 1 lb. Romaine Lettuce or Spring Mix • 1 cucumber, halved lengthwise & thinly sliced • 1 bag carrots, shredded • 1 container of grape tomatoes or

Roma tomatoes, sliced • 1 jar banana peppers, drained • 1 jar Bread & Butter Pickles, drained • McCormick Salad Toppings • Croutons, optional Choice of Dressing: my go to - Catalina, Valdalia Onion or Balsamic Vinaigrette

Preparation 1. Wash, drain, slice & cut vegetables. 2. In a salad bowl, layer lettuce or salad greens, cucumbers, carrots, tomatoes, peppers & pickles. Sprinkle Salad Toppings. 3. Repeat. Save a few banana peppers & tomatoes as garnish for the top. Place Croutons in a small container next to the salad bowl.

Tonya Mack ― Florence Alumnae Chapter

Ingredients

• 1 - 2 16 oz Mueller’s Spaghetti • (Depending on party size) • 1 Red Bell Pepper • 1 Yellow Bell Pepper • 1 Green Pell Pepper (Bell peppers give taste and color to the pasta) • Small Pre-cooked shrimp (amount depends on party size) • 4 packs Zesty Italian Seasoning • 2 large Zesty Italian Dressings • Cucumbers • Tomatoes

Preparation

1. Boil spaghetti, drain the water, let it cool 2. Add salt, pepper (to your liking) 3. Boil pre-cooked shrimp 4. Cut up the cucumbers, tomatoes, bell peppers (I cut mine into very small pieces) 5. Pour in cucumbers, tomatoes, bell peppers 6. Pour in boiled shrimp 7. Add Zesty Seasoning Salt 8. Add Zesty Italian Dressing 9. Mix, Mix, and Mix

Sylvia Scott ― Sumter Alumnae Chapter

Ingredients

• 1 - 16oz box of pasta (Rotina, Shells, Bow ties, etc.) • ½ cup of green onions (chopped) or celery • 1 purple onion (diced) • ½ cup ea. - colored Bell peppers (diced) (Green, Orange, Red & Yellow) • 1-2 tomatoes depends on kind & size • 2-3 cucumbers depends on kind & size • 2 bottles KRAFT Creamy Italian Dressing • 1 pkg. imitation crabmeat • 1 pkg. med or large cooked shrimp

SPICES: Accent, seasoned salt, garlic powder, black pepper, Old Bay seafood seasoning and a little sugar. (SEASONED to YOUR TASTE)

Preparation 1. Cook pasta as directed and drain. 2. Peel, clean and cut vegetables, crabmeat and shrimp. If you cannot find shrimp with the tail off, just take them off yourself. 3. Add vegetables, meats & spices as you desire 4. Mix well

Felise Bond ― Newport News Alumnae Chapter

Ingredients

• 1 - 16 oz box tri-color Rotini pasta • 1 - 24 oz bottle of Zesty Italian salad dressing • 1 English cucumber-chopped • 1 pint of cherry tomatoes -halved • 1 large green pepper-chopped • 1 cup broccoli florets-chopped • ½ cup cauliflower-chopped • ½ cup shredded or chopped carrots • 2 Tbsp red onion-minced • ¼ cup-McCormick Salad Supreme • ¼ tsp black pepper • 1 Tbsp Greek Seasoning or ¼ tsp each (oregano, parsley, basil) • ½ cup each: shredded cheddar cheese and parmesan cheese (optional)

Preparation 1. Cook the pasta according to directions on the box. While pasta cooks, chop all the vegetables. Drain pasta and rinse in cold water. 2. Place pasta in large bowl and add all vegetables, except the tomato. Add the dry seasonings, salad supreme and mix. 3. Add ½ bottle of dressing and mix. Add the rest of dressing and mix. Add tomatoes, both cheeses and mix. 4. Cover and store in refrigerator. Mix lightly before serving, adding a small amount of Italian dressing if needed.

Shay Jones Duncan ― Virginia Beach Alumnae Chapter

Ingredients • 2 cans of drained chickpeas (garbanzo beans) (approximately 3 cups) • 5-7 tbsp of vegan mayonnaise • ½ tsp of yellow mustard • 2 tbsp of yellow onions (minced) • 2 tbsp of celery (minced) • 1 tbsp of fresh dill • 1 tsp Old Bay Seasoning • 1 tsp Garlic Powder

Preparation 1. Place drained chickpeas in bowl. Add other ingredients 2. Season to taste with salt and pepper. Mix well

Robin J Rubio ― Prince William County Alumnae Chapter

Ingredients • 1 medium head of cabbage • 2 to 3 bags of Ramen noodles (throw away seasoning packet) • 1 or 2 spring onions (to taste) • 3 tbsp sesame seeds • 2/3 cup to 1 cup slivered almonds • ¾ to 1 stick of butter Dressing: • ½ cup sugar • 3 tbsp soy sauce • ¼ cup vinegar • ¼ cup olive oil

Preparation 1. Shred cabbage, chop onions, and mix in a bowl. 2.Melt butter in pan. Crush noodles and add them, sesame seeds and almonds to pan and (lightly) brown. 3. Put mixture in bowl with cabbage and onions and toss well. 4. Put ingredients for sauce into a cup or bowl and stir.

Pour onto the cabbage mixture (right before serving--so cabbage does not get soggy). Toss to mix thoroughly.

Sharon Jones ― Danville Alumnae Chapter

Ingredients • 1 can of sauerkraut-15 oz drained (do not rinse) • 1 cup chopped green pepper • 1 cup chopped onion • 1 cup chopped celery • 1 cup granulated sugar • ½ cup white vinegar • ¼ cup vegetable oil (I use

Mazola) • 1 small jar diced pimentos drained

Preparation 1. Put green pepper, onion and celery in large bowl with drained sauerkraut. 2. Put sugar, vinegar and oil in a saucepan over low heat.

Do not boil. 3. Pour warm mixture over the sauerkraut, green pepper, onion and celery. Stir in drained pimentos. Chill at least six hours or overnight.

Robin Daye ― Greensboro Alumnae Chapter

Ingredients

• 1 lb dried bow ties • 1 cup sliced bell pepper (1 medium) • 1 cup cucumbers (1 medium) • 1 cup halved cherry tomatoes • 1 cup (4 ounces) halved black olives • 1/3 cup fresh parsley or basil (optional) • McCormick Salad

Supreme Seasoning (to taste)

Preparation 1. Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water. 2. Stir in the bell pepper, tomatoes, olives, cucumbers, and the herbs (if using). Taste for seasoning and adjust with salt and pepper as needed. 3. Serve or for the best results, cover and refrigerate at least 30 minutes

Almeria Grant ― Denbigh Alumnae Chapter

Ingredients • 1 large can pineapple tidbits (Undrained) • 1 large can sliced peaches (Drained) • 2 small cans mandarin oranges (Drained) • 2 boxes frozen strawberries with syrup • 3 bananas (cut in pieces) • 1 cup blueberries • 1 lb. green grapes (Cut in half) • 1 small box instant vanilla

Jell-O Pudding (dry mix) • 3 tbsp Tang

Preparation 1. Mix all ingredients together in a bowl 2. Refrigerate for at least one hour before serving.

Overnight is great for more flavor transition.

Robin J Rubio ― Prince William County Alumnae Chapter

Ingredients

• 1 package fresh spinach (baby spinach preferably) • 1-pint strawberries

DRESSING: • ½ cup sugar • ¼ cup white vinegar • ½ cup vegetable oil • 1 tbsp poppyseeds • 2 tbsp sesame seeds • 1 tsp Worcestershire sauce • 2 small green onions, finely chopped

Preparation 1. Quarter strawberries and place in large bowl with spinach 2. Mix dressing ingredients and pour onto strawberryspinach mixture (right before serving). 3. Toss to mix thoroughly.

Curley Spires-Potter ― Portsmouth Alumnae Chapter

Ingredients • ½ cup chopped onion • ¼ cup chopped green pepper • 2 tbsp butter • 1 - 10 oz. can condensed tomato soup • 1 -14 oz. can Evaporated milk • 1 chicken bouillon cube, crushed • 2 cups fish fillets, cooked and flaked

Preparation 1. Cook onion and green peppers in butter, 2. Add soup, evaporated milk, bouillon cube. 3. Stir in the cooked fish, heat through.

Kathleen Brown ― Newport News Alumnae Chapter

Ingredients

• 1 lb. Kielbasa, chopped • ½ stick butter • 1 large onion, chopped • 4 cloves garlic, chopped • ½ tsp Morton Nature’s Seasoning • ¼ tsp black pepper • 2 tsp dried parsley • 1 can (14.5 oz.) beef broth • 1 can (14.5 oz.) chicken broth • 1 bag, 20 oz. Simply Potatoes (diced variety) • 1 cup sharp cheddar cheese, shredded • ½ cup heavy cream

Preparation

1. Sautee Kielbasa, onion, garlic, seasonings in butter until onion is soft. 2. Add broths and potatoes. Cook to slow boil. Reduce heat and simmer for 30 minutes or until potatoes are fork tender. 3. Blend in cheese until it melts. 4. Add cream and heat thoroughly.

Do not boil.

Serve with a topping of shredded cheese, crispy bacon or a dollop of sour cream.

Janet Clayton ― Sumter Alumnae Chapter

Serves: 8 Prep time: 20 minutes Cook time: 40 minutes

Ingredients

• 1 large Vidalia onion, finely chopped • ½ cup petite -sized carrots, chopped • 1 celery stalk, chopped • 1 lb. thick cut market bacon, cooked until crisp, crumble • ¼ cup bacon drippings to sauté onions, carrots and celery • 5 lbs. Yukon gold potatoes, peeled and cut in 1-inch cubes • 32 – 64 oz chicken broth • 1-pint heavy cream • 3 tbsp. all-purpose flour • 1/8 lb. (1/2 stick) salted butter • 1 tsp. sage or thyme • Salt and pepper to taste • Cheddar or sharp cheese, to serve (optional) • Chives or green onions, to serve (optional) • Sour cream, (optional)

Preparation

1. In a large soup pot or heavy casserole cook bacon until crisp and let cool, remove to a bowl, chop or crumble into small pieces. Set aside, to add into the soup, keeping ¼ cup for garnish. 2. In the large pot use ¼ cup of the bacon drippings, to cook onions, chopped carrots and celery for about 10 minutes, stirring often. Remove and set aside. 3. In the same large pot, boil the golden diced potatoes stirring occasionally. Add enough broth to just cover potatoes.

Reduce heat, cover and simmer for approximately 15 to 20 minutes until potatoes are tender. Remove ¾ of the potatoes and puree in a blender or food processor. Mash remaining potatoes roughly with a potato masher into bits. Set aside. 4. Return to the large pot, the pureed potatoes, add the butter and heavy cream.

Stir to combine well. (Prepare the flour and

water paste separately. Whisk in the paste for desired thickness.) Add the salt, pepper, sage (or thyme). Taste for seasoning and add more broth if soup is too thick for your liking. 5. When the consistency is right for you, add all ingredients (bacon bits, sautéed onions, carrots and celery to the pot. 6. Turn the temperature up to high and bring everything to a boil, then reduce heat to a simmer and cook for 30 minutes stirring often. (Remember milk can scorch. Cook slowly so you don’t taint the soup.) 7. Turn off the soup and let sit. 8. Serve hot. Garnish with additional crumbled bacon, cheese, chives or green onions or sour cream.

Angela Speight ― New Bern Alumnae Chapter

Ingredients • 42 oz of chicken broth • 30 oz bag of hashbrowns • 1 (large) can of Cream of Chicken Soup • ½ onion, diced (or to taste) • Creole Seasoning (to taste) • 1 bar Philadelphia Cream Cheese, cubed

Preparation 1. Add the above ingredients, except the cheese, into the slow cooker/crock pot. 2. In the last hour of cooking, add the cubed cream cheese. 3. Low: 3 to 4 hours

High: 6 to 7 hours

Fawn Coleman ― Northern Virginia Alumnae Chapter

Serves: 6-8 Prep time: 10 minutes Cook time: 10 minutes

Ingredients • 15.25 oz. can whole kernel corn (no salt added) • 15 oz. can diced white potatoes • 14.5 oz can cut golden wax beans • 14.5 oz can cut green beans (no salt added) • 14.5 oz can sliced carrots • 14.5 oz can zucchini with Italian style tomato sauce • 14.5 oz can diced tomatoes with basil, garlic, & oregano • 32 oz chicken broth

Preparation 1. Combine all ingredients in a large pot. 2. Cook on medium heat for 10 minutes.

Optional Serve with shredded cheese and a piece of cornbread.

Evette W. Langham ― Charleston (SC) Alumnae Chapter

Ingredients

• Pasta noodles (use the box directions for your selected number of servings) • Protein of choice (2-3 oz per serving) • ¼ - ½ cup fresh spinach, sliced (or vegetable of choice) • ½ cup diced tomatoes • Shredded Cheese • 1- 32 oz jar Spaghetti sauce

You can add any other ingredients of choice like onions, mushrooms, bell peppers, etc. Be creative

Preparation

1. Preheat the oven to 350° 2. Boil the noodles according to the box directions MINUS 2-3 minutes. 3. Prepare (cook) your protein and set it aside. 4. Combine the spaghetti sauce, pasta and tomatoes in a bowl. 5. In a separate bowl, combine your spinach (sliced or whole) with your protein. 6. Using either one large casserole dish or individual sized oven safe bowls, layer your casserole dish in the following order: noodle mixture, cheese, noodle mixture, cheese, and top with the protein mix. 7. Top with more cheese as you like. Parmesan cheese is a great topping too. 8. Bake for 20 minutes (one large casserole dish) or 12-15 minutes in a personal sized oven safe bowls. 9. Once done, let cool.

Joyce Myrick ― Summerville Alumnae Chapter

Ingredients

• 6 Boneless skinless chicken breast • ¼ cup honey mustard • 2 tbsp mayonnaise • 1 tbsp olive oil • 3 tbsp white wine • 1 tsp dried parsley • 1 tsp dried oregano • 1 tsp dried basil • 2 cups shredded mozzarella cheese • 1 ½ cup chopped fresh spinach • 1 medium red bell pepper, finely chopped • 3 cloves of garlic minced • ¼ tsp salt • ¾ tsp pepper • 1 tsp dried rosemary • ¼ cup grated Parmesan cheese

Preparation

1. Cut pocket horizontally into each breast half. Place chicken in baking dish, one that is safe from refrigerator to oven. 2. Combine mustard, mayonnaise, oil, wine, parsley, oregano, and basil. Mix well. NOTE: You can double this mixture if you want more marinade for your chicken. Must have enough to cover the chicken breast.

3. Pre-heat oven 375°. Line pan with foil before you place chicken in pan. Spray foil with nonstick cooking spray. 4. Combine mozzarella cheese, spinach, bell peppers, parmesan cheese and garlic. Mix well.

Stuff 1/6 of mixture into each chicken breast pocket. Sprinkle with salt, pepper, and rosemary. 5. Pour mayonnaise mixture over stuffed breast. Cover with plastic wrap. Place in refrigerator from 30 minutes to 3 hours. The longer refrigerated, the better. 6. Remove chicken from the refrigerator, remove plastic wrap, then place in oven, marinade included. Bake for 30 minutes or until chicken runs clear.