chicken recipe soup vegetable

846 – Chef Bill McClellan’s Chicken Gumbo

Chef Bill McClellan’s Chicken Gumbo

Gluten Free
Orka 3 cups
Olive Oil 1/4 cup
Green Pepper 1 1/2 cups
Red Pepper 1 1/2 cups
Celery 1 cup
Garlic chopped 2 Tablespoon
Tomato ( whole ) 3 cups
Diced chicken breast 4 pounds
Andouille Sausage 3 pounds
Chicken Base 1/2 cup
Water 3 quarts
Gumbo File. 2 TB
Cayenne Pepper 2 tbs
Black Pepper 2 TB
Corn Starch (slurry) for thickened. 1/4 cup

1. In a heavy bottom pot, add a 1/4 cup of olive oil then add Orka sauté on medium heat until it is no slime
2. Add all the vegetable and seasoning. Let them cook until they are crunchy to the bite. Add the raw diced chicken to the vegetables let it cook until the chicken is half done.
3. Add the andouille sausage then add the stock and Tomato ( squeeze the whole tomatoes until they fall apart)
4. Bring it to a simmer then with a large spoon skim the fat off the top the add the corn starch slurry to thicken to desire.

Chef Bill McClellan

The Peggy Denny Show – Recipe # 846 Pt 1

The Peggy Denny Show – Recipe # 846 Pt 2

chicken dessert fruit recipe soup vegetable

807 – Sandwich On-the-Side, Yummy Chicken Chowder, Pineapple Cake

Sandwich On-the-Side

Whole grain bread, bun, pita, or bagel
Filled with your choice of:
Cheeses- american, monterey, pepper-jack
Veggies- tomato, lettuce, red onions, fresh spinach, cucumber, avocado, olives, bell pepper
Fruits- sliced apple, pear

Choose whole grain bread and layer with cheese, vegetables, and fruits of your choice. Season with dried or fresh herbs plus a light drizzle of olive oil. Other options for dressing the sandwich include light mayo or light/non-fat cream cheese.

Yummy Chicken Chowder

2 tablespoons canola oil
1/2 chopped onion
2 stalks chopped celery
1/2 chopped bell pepper
3 ears fresh corn kernels
1 clove minced garlic
1 cup chicken stock
2 cups low-fat milk
2 chicken breasts, chopped
1 (14.75 oz.) can cream style corn
2 tablespoons cornstarch
2 teaspoons chopped fresh herbs (your choice of basil, oregona or thyme)
Salt and pepper to taste.

1. Heat oil in Dutch oven and add fresh vegetables and garlic.
2. Cook 5 minutes until vegetables are tender.
3. Add chicken breast, stock and milk.
4. Allow soup to heat to a slow simmer, then add canned corn.
5. Return to simmer.
6. Mix cornstarch with enough water to completely dissolve then pour into hot soup while stirring.
7. Continue stirring until soup is thickened then remove from heat and serve immediately.

Honey Lime Fruit Salad

4 cups chopped fruit (melon, grapes, berries, peaches, and apples are good choices)
4 tablespoons salted nuts


4 tablespoons honey
4 tablespoons limead concentrate
2 teaspoons poppy seeds (optional)

Add chopped fruit of your choice to bowl and top with salted nuts.
Combine dressing ingredients and mix well.
Drizzle over fruit and serve immediately. Refrigerate leftovers.

Fast and Friendly Salad Dressing
The tang of yogurt and the zip of Ranch.

1 cup plain Greek yogurt
1/2 cup 1% milk
1 packet dry Ranch dressing mix

Combine all ingredients until smooth. Refrigerate until ready to serve.

Pineapple Cake

1 box Angelfood cake mix
1 (20 oz.) can crushed pineapple in its own juice
Combine dry cake mix and undrained pineapple.

Stir until well moistened, being careful not to overmix.
Pour batter into ungreased 9 x 13 baking dish.
Bake at 350°F oven for 40 minutes or until golden brown and toothpick tests clean.

Rhonda Matthews

fruit recipe salad soup vegetable

804 – Hearty Vegetable Soup, Kale and Apple Salad

Hearty Vegetable Soup

2 (1-pound) packages NATURE’S GREENS™ Bagged Collards
2 cups water
2 pounds diced turkey ham or rotisserie chicken
3 tablespoons hot sauce
3 tablespoons Extra Virgin Olive Oil
1 (8-ounce size) container VERSATILE VEGGIES® Diced Yellow Onions
1 red bell pepper, chopped
2 teaspoons garlic, minced
5 new potatoes, diced
3 (14 ½-ounce size) cans chicken broth
3 (14 ½-ounce size) cans Hoppin’ John with black-eyed peas, tomatoes, onions, & jalapenos
¾ cup vermouth or white Zinfandel wine
1 tablespoon white vinegar
2 teaspoons salt

Place collards in a large pot. Pour water over collards and boil until al dente. Meanwhile, stir ham or chicken and hot sauce together. Cook coated meat in the oil over medium heat until browned. Add the onion, bell pepper, and garlic; sauté until tender. Pour the meat mixture into the cooked collards, stirring well. Stir the remaining ingredients into the collard-meat mixture. Bring to a full rolling boil; reduce heat, and simmer, stirring occasionally, for 1 hour. Yield: 12-16 servings.

Kale and Apple Salad

1 (1-pound size) package NATURE’S GREENS™ Kale
5 large red apples (Fuji)
1 (10-ounce size) container VERSATILE VEGGIES® Diced Celery
2 (6-ounce size) packages sliced almonds
2 (6-ounce size) packages craisins
½ cup spicy mustard
½ cup water
¼ cup red wine vinegar
½ teaspoon salt

Spoon kale in a large bowl. Chop 4 apples and add to the kale along with the celery, 1 ½ packages almonds and 1 ½ packages craisins. Chop the remaining apple and put into a blender along with the remaining ½ package almonds, remaining ½ package craisins, spicy mustard, water, vinegar, and salt. Purée until well combined and slightly thick, adding more water if needed to thin. Pour dressing over kale and toss to combine. Serve immediately.
Yield: 16 servings.

This tasty, healthy salad is very filling and can be used as a meal.

Donna Bundrick Griffin
Coordinator Marketing and Promotions
Walter P. Rawl and Sons Inc.
824 Fairview Road
Pelion, SC 29123
Phone: 803-894-1900, Ext. 120; Fax: 803-894-1945

fish recipe soup

775 – Salmon Stew

Salmon Stew

1/2 pound red potatoes
1/2 pound sliced bacon, cut crosswise into 1/4-inch-wide strips
2 cups chopped scallions (from 2 bunches)
1 cup fresh or frozen corn
1 tablespoon finely chopped garlic (3 cloves)
1 teaspoon finely chopped fresh thyme
1 Turkish or 1/2 California bay leaf
1/8 teaspoon dried hot red-pepper flakes
3 cups milk
1 can evaporated milk or 2/3 cups cream
1 (1 1/2-pound) piece salmon fillet (preferably wild), skin discarded and fish cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
• 2 teaspoons fresh lemon juice

Cut potatoes into 1/2-inch cubes, then cook in a 1- to 1 1/2-quart heavy saucepan of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and set aside.
Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from pot, then cook scallions, corn, garlic, thyme, bay leaf, and red-pepper flakes in fat in pot over moderately low heat, stirring occasionally, until scallions are tender, about 5 minutes. Add milk and cream and bring just to a boil. Reduce heat to moderately low, then add potatoes, salmon, bacon, salt, and pepper and cook, gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir, 5 to 8 minutes. Stir in lemon juice and salt and pepper to taste. Discard bay leaf before serving.

Simple Marinade for Salmon in a Pan, On a Grill or Baked in the Oven

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil


Season salmon fillets with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
Preheat grill for medium heat. Lightly oil grill grate or pan or ovenproof dish. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Leisa Marie Mounts

Peggy Denny Show – Leisa Marie Mounts Salmon Stew, Salmon Marinade

fall mexican recipe soup southern turkey vegetable

769 – Quick Fajitas

Quick Fajitas

1 (7.76-ounce size) can Mexican salsa
½ (8-ounce size) can tomato sauce
1 (10-ounce size) container Versatile Veggies® Fajita Mix*
1 tablespoon olive oil
1 (22-ounce size) bag Seasoned Beef Strips or Fajita Chicken Strips
Warm flour or corn tortillas
Sour Cream (Opt.)
Mexican Style Cheese (Opt.)

Mix salsa and tomato sauce in a medium sauce pan. Warm over medium heat, stirring often. Sauté
Versatile Veggies® Fajita Mix in olive oil until cooked (approx. 5 minutes). Add Seasoned Beef Strips
or Fajita Chicken Strips and toss, cooking for 2-3 minutes. Stir in salsa mixture and cook for a couple
of minutes. Spoon meat mixture onto warm tortillas. If desired, this can be served with sour cream and
Mexican style cheese.

*A 10-ounce size container of the Versatile Veggies® Pepper Medley may be substituted for the
Versatile Veggies® Fajita Mix.

* To make this recipe really easy, sauté vegetables; add meat strips to warm veggies; heat until all is
warm, then sprinkle with Fajita or Taco seasoning to taste.

Pico de Gallo Cornbread

1 (16-ounce size) container Versatile Veggies® Pico De Gallo or 2 (7-ounce size) containers
2 (8.5 ounce size) packages corn muffin mix
¾ cup egg substitute or 3 eggs
2/3 cup fat-free milk or 2% milk
1 (14.75-ounce size) can creamed corn
½ cup canola oil
2 cups reduced fat shredded Cheddar cheese or regular Mexican cheese

Drain Pico and set aside. Mix next 6 ingredients together well. Stir in Pico. Pour into a lightly oiled
4-quart baking dish and bake at 450 degrees for 30 minutes or until a toothpick inserted in the center
comes out clean.

Hearty Turnip Greens with Smoked Turkey Sausage Soup

3 cups Natures Greens™ Turnip Greens
1 teaspoon minced garlic
1 (10-ounce size) can diced tomatoes and green chilies
2 teaspoons chicken base
1 ¾ cup Versatile Veggies® chopped onion and celery
8 cups chicken stock
½ cup Versatile Veggies® chopped bell pepper
1 (14-ounce size) pkg. turkey sausage
1 (14.5-ounce size) can hoppin’ john with black-eyed peas, tomatoes, onions, and jalapenos

In a large pot, combine turnip greens, tomatoes and chilies, onion & celery, bell pepper, hoppin’ john,
garlic and chicken base, stirring well. Stir in stock. Cover and cook until turnip greens are tender. While
greens are cooking, bake sausage in the oven at 350 degrees for 30 minutes. Cool sausage; when cooled,
slice into rounds. Spoon sausage into turnip greens and simmer for 5 minutes. Yield 8 servings.

Greens and Cheesy Grits Casserole

1 (1-pound size) Nature’s Greens™ Collards
8 cups low sodium chicken broth
2 cups fat free half and half
2 cups regular grits
1 cup butter substitute
2 ½ cups reduced fat grated Parmesan cheese
1 (12-ounce size) pkg. turkey bacon, cooked &

Cook collards in 2 cups chicken broth for 20 minutes or until desired texture; drain well removing excess
water with a paper towel and set aside. In a large pot, bring half and half and the remaining 6 cups
chicken broth to a boil. Stir in grits and cook over medium heat until they return to a boil. Reduce to
simmer; cover and cook for 25-30 minutes stirring occasionally. (Fat free milk may be added if needed
to cook to desired consistency which should be similar to slightly runny oatmeal.) Add butter sub statute
and cheese to grits, stirring until both melt. Stir in cooked collards. Spoon mixture into a greased 13” X
9” casserole dish. Top with crumbled turkey bacon. Bake in a 350° oven until lightly brown on top. Yield:
12 generous servings.

Kale with Dried Fruit

2 tablespoons Canola oil
½ container Versatile Veggies® diced yellow onion
1 tablespoon minced garlic
2 tablespoons spicy brown mustard
1 tablespoon honey
1 tablespoon apple cider vinegar
1 ¼ cups low sodium chicken or vegetable broth
1 pound Natures Greens™ Kale
2/3 cup dried cranberries
1 (2-ounce size) pkg. slivered almonds

Heat oil in a large pot over medium heat. Stir in onion and garlic; cook until the onion softens and is
translucent about 5 minutes. Stir in mustard, honey, vinegar, and broth. Bring to a boil over high heat.
Add kale and stir; cover and cook 5 minutes or until kale is wilted. Stir in dried cranberries and continue
cooking uncovered, until the liquid is reduced by half which would be about 10 minutes. Stir in almonds.
Serve immediately. Yield: 4-6 servings.

Donna Bundrick-Griffin
Coordinator, Marketing and Promotions
Walter P. Rawl and Sons Inc.
824 Fairview Road

recipe soup vegetable

674 – Roasted Vegetable and Barley Soup

Roasted Vegetable and Barley Soup

2 ½ cups onion, diced
1 ½ cup green bell pepper, diced
1 cup carrot, diced
1 cup button or baby portabella mushrooms, stems removed
1 T olive oil
¼ tsp. salt
¼ tsp. black pepper
5 plum tomatoes, halved
3 garlic cloves
8 cups vegetable broth
1 cup potato, diced
1 tsp. oregano
1 tsp. basil
1 (28 oz) can diced tomatoes
1 cup barley

1. Preheat oven to 425°F.
2. Combine first 9 ingredients in a jelly-roll pan; toss to coat. Bake at 425°F for 10-15 minutes or until vegetables are tender and beginning to turn golden brown.
3. Combine broth and remaining ingredients in a large Dutch oven; bring to a boil. Reduce heat; simmer 15 minutes or until potatoes and barley are tender.
4. Slice roasted mushrooms, dice roasted tomatoes and mince roasted garlic.
5. Add all of the roasted vegetables to soup and continue to cook about 5 minutes or until thoroughly heated.
Yield: About 16 (1 cup) servings
Note: Freezes well.

Garlic and Cheddar Cheese Biscuits

2 cups flour
1 T baking powder
1 tsp. garlic powder
1/2 tsp. salt
1/3 cup butter or margarine
1 cup grated cheddar cheese
1 1/4 cup milk
1 T dried or fresh parsley, chopped
1. Preheat oven to 450°F.
2. In a bowl, stir together flour, baking powder, garlic powder and salt.
3. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
4. Gently stir in cheddar cheese.
5. Add milk and gently stir just until moistened.
6. Drop dough onto a lightly greased baking sheet.
7. Sprinkle parsley on top of each biscuit.
8. Bake at 450°F for 10-12 minutes or until golden brown.

Rhonda Matthews

breakfast chicken fruit recipe salad soup

665 – Kicky-Chicky Soup

Kicky-Chicky Soup
Spicy Mexican flavors warm you up almost as quick as this soup cooks up! Fast and tasty!

1 small can whole chipotle chiles in adobo sauce
1 tablespoon canola oil
1 cup bell pepper, chopped fine
1/2 cup green onions, chopped fine
1 tablespoon garlic, minced
1 teaspoon ground cumin
2 cups cooked, chopped chicken
2 (14 ounce) cans fat free chicken broth
1 (14 ounce) can recipe-cut tomatoes
1 (4 ounce) can diced green chiles
1(14 ounce) can whole kernel corn

Remove one chipotle chile from can; reserve remaining chiles and sauce for another use. Mince chile.

Heat oil in large pot over medium heat. Add bell pepper, onions, garlic and cumin; sauté until vegetables are soft. Stir in minced chipotle chile and all remaining ingredients. Bring to a boil. Reduce heat, simmer 5 minutes.

Banana Nut Cornbread
All the flavor of cornbread, plus a complimentary flavor of bananas and nuts.

2 packs (8 1/2 ounce) cornbread muffin mix
2 medium ripe bananas, mashed
1 cup walnuts (or pecans)
1 cup milk

Combine all ingredients until just blended. Spoon into lined and sprayed muffin cups until each cup is 3/4 full.
Bake at 350F until golden and toothpick comes out clean.

Cabbage Salad
Crunchy and fresh!

3 cups cabbage, shredded
1 cup carrots, shredded
1 cup tomatoes, chopped
1/2 cup green bell pepper, chopped
3 tablespoons fat free Thousand Island Dressing
2 tablespoons fat free mayonnaise

Combine all vegetables.
Mix together dressing and mayonnaise and pour over vegetables. Stir to coat. Refrigerate until ready to serve.

Fruit Muesli
Healthy eating for breakfast. Stir it up at night for a quick bite in the morning!

1/2 cup oatmeal, uncooked (quick or old-fashioned)
1/2 cup fruit juice
1/2 cup vanilla yogurt
1/2 cup fruit of your choice (canned, frozen or fresh)

Mix all ingredients, cover and refrigerate overnight.
Try adding some spice! Shake on some cinnamon or nutmeg. Or even add nuts right before serving for extra crunch.

Rhonda Matthews

chicken recipe salad soup

635 – Loaded Baked Potato Soup

Loaded Baked Potato Soup

4-6 baking potatoes
½ cup butter
¾ cup flour
8 cups (2 quarts) milk
1 cup sour cream
2 cups cheddar cheese, shredded
12 oz bacon, fried crisp and crumble
(or 1 package precooked bacon, chopped)
1 bunch green onions, thinly sliced
salt and pepper to taste

Bake potatoes or cook in microwave until done. Cool, peel and chop into small pieces. Melt butter in a large pot and stir in flour. Cook until roux resembles wet sand. Take off heat and immediately add all of milk. Whisk until smooth and return to heat. Bring to boiling, stirring occasionally. Add potatoes and half of cheese. Cook until cheese is melted. Add sour cream and heat through. Add salt and pepper to taste.

Serve in bowls topped with remaining cheese, bacon and green onions.

Fruity Chicken Salad

4 split chicken breasts on the bone with skin on
salt and pepper
½ cup walnuts, chopped
1 cup red grapes, cut in half
1 Red Delicious apple, chopped into small pieces
2 tbsp. lemon juice (fresh, if possible)
1-2 cups heavy duty mayonnaise (Dukes is good)
salt and pepper to taste

Sprinkle chicken breasts with salt and pepper and roast until done. Cool. Discard bones and skin. Chop chicken meat into small pieces. Add remaining ingredients. Add salt and pepper to taste.

Serves 4 to 5 depending on size of chicken breasts.

Apple Crumb Pie

Crumb Topping:

½ cup melted butter or margarine
¾ cup light brown sugar
¾ cup all-purpose flour


6 cups thinly sliced, peeled apples
2 tbsp. lemon juice
1 cup sugar
2 tbsp. all-purpose flour
2 tsp. cinnamon
½ tsp. ground clove
2 tsp. vanilla flavoring
1 deep-dish pie crust

Mix crumb topping ingredients. Set aside.

Mix apples with remaining ingredients and fill into prepared pie crust. Top with crumb topping. Place pie on a baking sheet covered with parchment paper. Bake in 375º oven for 25 minutes. Cover with foil and bake 25 minutes more or until brown and bubbly. Cool pie before slicing. Serves 6.

Annette Rivers

beef recipe soup

633 – Sara’s Vegetable Beef Soup

Sarah’s Vegetable Beef Soup

2 pounds ground sirloin
1/4 cup butter
1/4 cup flour
6 cups water
1 (16-ounce) package soup vegetables with okra
1 (16-ounce) package vegetable gumbo mix
1 (28-ounce) can diced tomatoes
1 (15-ounce) can tomato sauce
3 tablespoons beef granules or beef flavoring base
1-1/2 teaspoons salt or to taste
Pepper to taste

Brown the beef in a large stockpot or soup pot. Add the butter and let it melt, and then add the flour. Cook for several minutes to cook the flour. Add the water and the beef granules. Add the remaining ingredients. Simmer uncovered for 1 to 1-1/2 hours. Makes about 13 cups. The soup freezes well.

Prize Winning Chili

I love this chili! And, so does everyone that I make it for. It won 2nd place in the 2007 Anderson Chili Cook-off.

2 tablespoon vegetable or mild olive oil
1/3 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped bell pepper
1 tablespoon chopped garlic
1 (16-ounce) package ground sirloin
1 (1.25-ounce) packet chili seasoning mix
1 (10-ounce) can milder diced tomatoes and green chilies
1 (16-ounce) can chili beans (undrained)
1 (8-ounce) can tomato sauce
Shredded cheddar or Monterey Jack (optional for topping)
Sour cream (optional for topping

In a large saucepan, heat the olive or vegetable oil on medium-high heat. Add onion, celery, pepper and garlic.
Cook 6-8 minutes, stirring often. Reduce heat to medium; brown ground beef 5-7 minutes stirring until it crumbles and is well browned. Stir in remaining ingredients.
Bring to a boil; reduce heat to low and simmer 10-12 minutes, stirring occasionally, until thoroughly heated and flavors are well blended.

Linda Weiss

recipe soup

616 – Foothills Deli Baked Potato Soup

4 Large Russet Potatoes
1 Large Yellow Onion
¼ Cup Green Onions Chopped
¼ Cup Cooked Bacon
1 ½ Cup Grated Cheddar Cheese
½ Cup Sour Cream
1 Quart Chicken Stock
1 Quart Heavy Cream
1 tsp Thyme
3 Bay Leaves
Salt and Pepper to Taste

In a large sauce pan on med high heat, add the chicken stock. Next add the thyme, salt, pepper and bay leaves. In a food processor add one peeled potato and yellow onion and puree. Add the pureed mixture to the pot. Add the green onion, bacon and sour cream to the mixture (set aside a little of each to garnish).

Once the mixture comes to a simmer whisk in the cheddar cheese a little at a time (save a little for garnish). The soup should begin to thicken. Peel the remaining potatoes and cut into one inch cubes. Last you should add the potatoes and cook for approximately 15 minutes. Ladle into a bowl and garnish with sour cream, cheese, chives and bacon.

Kevin Loftis
Foothills Deli