Marvlyn's Real Greek Salad

equal parts tomatoes and cucumbers

feta

onions

Kalamata olives

parsley

thin sliced romaine

equal parts olive oil and olive juice

oregano

salt

pepper

lemon juice

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Turkey Enchiladas

Total ingredients: 3 Tbsp vegetable oil + ½ cup for tortillas 1 ¾ cup finely chopped onion; split to 1 ½ & ¼ 1 28-ounce can green enchilada sauce 1 can tomatoes (or 5 plum tomatoes, finely chopped) 1 can chopped green chili (or equiv fresh green chili, chopped) 1 cup chopped fresh cilantro; split to two ½ cup servings 3 cups coarsely shredded cooked turkey 2 cups grated Monterrey Jack cheese; split to 1 ½ & ½ cups ¾ cup sour cream dozen 5-6” corn tortillas Sauce ingredients: 3 Tbsp vegetable oil 1 ½ cup finely chopped onion 1 28-ounce can green enchilada sauce 1 can tomatoes (or 5 plum tomatoes, finely chopped) 1 can chopped green chili (or equiv fresh green chili, chopped) ½ cup chopped fresh cilantro Sauce Instructions: 1. Heat 3 tablespoons oil in large saucepan over medium heat. 2. Add 1 ½ cup onions (reserving ¼ cup from the 1 ¾ prepared) and sauté until tender, about 5 minutes. Add enchilada sauce, tomatoes and gre...

Grilled Corn Chipotle Soup from Blue Corn Cafe

1 qt heavy cream 3 12oz cans yellow corn 1 tsp white pepper 1 tsp cumin 1 7.5 oz can chipotle peppers 1 finely chopped onion Grill or bake yellow corn in butter on a sheet pan Blend in blender canned or fresh chipotle Reduce heavy cream, chipotle, & corn in stock pot (should be fairly thickened) Add white pepper, cumin, onions & adjust seasonings to taste. Serve hot or cold.

Troll Soup

3-4 T butter 1 T concentrated veggie stock 4 cups water 3 stems green onions 1 clove garlic 1/2 t dill 1/2 t celery seed (or celery salt, but eliminate regular salt) 1-1.5 lbs brown or white mushrooms 1/4 t pepper 1/4 t salt 1/4 cup heavy cream (or 1 cup half and half)

Harrington Cookbook

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