soup and salads

SHELLS AND VEGGIES SOUP

1/2 tsp. vegetable oil
1/4 cup chopped onion
1/2 clove garlic, chopped
1 can (14 oz.) chicken broth
1 can (14 oz.) crushed or diced tomatoes
1/4 cup small shell pasta
2 Tbsp. dried parsley
1/4 cup chopped frozen spinach
1/4 cup cubed zucchini
1/2 cup chopped carrots
1/2 cup sliced celery
1/2 tsp. dried basil
1/2 tsp. dried oregano

Salt and pepper to taste

3 Tbsp. fresh grated Parmesan cheese - This will be put on the serving table, by the teaching assistant, for all to use when the soup is served.

1. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook until the onion is soft, about 2 minutes, stirring occasionally.
2. Add chicken broth, tomatoes, parsley, basil and oregano to saucepan. Bring to a boil, reduce heat , and simmer covered for 10 minutes.
3. Add spinach, carrots, celery and pasta. Cook 10 minutes covered at a low boil. Add zucchini and cook 7 more minutes.
4. Test for doneness by forking vegetables and pasta to see if tender.
5. Spoon into bowl; add salt, pepper and Parmesan cheese to taste. ENJOY!

BROCCOLI-RAISIN SALAD
Serves: 6
1/2 large head broccoli washed and trimmed
1/4 cup chopped onion
1/4 cup raisins
1/4 cup chopped pecans or walnuts
1/4 pound bacon, fried crisp and crumbled
¼ cup & 2 tablespoons low-fat mayonnaise
1 tablespoon vinegar
1/4 cup sugar

1. Cut broccoli into small florets, peel the stem and cut into 1/2" pieces.
2. Combine broccoli, onions, raisins, nuts (optional), and bacon (optional).
3. In a small separate bowl, make dressing of mayonnaise, vinegar, and sugar.
4. Pour dressing over salad.
5. Refrigerate until ready to serve.
6. Toss before serving.
7. This can be made ahead of time and refrigerated for hours, even overnight.

CORNMEAL MUFFINS
Makes 6 muffins
½ c. all purpose flour
½ c. yellow cornmeal
2 Tbsp + 2 tsp. sugar
½ tbsp. baking powder
½ tsp. salt
1½ tsp. finely chopped onion
½ c. cream style corn
¼ c. mayonnaise
1 Tbsp. + 1 ½ tsp. vegetable oil
½ egg (please give the other half to another group or to your instructor)
In a large mixing bowl, combine dry ingredients. Make a well in the center and add all remaining ingredients. Stir just until mixed. Spoon into 6 greased muffin tins. Bake at 400 degrees for 20 minutes. NOTE: If you have dark muffin pans, reduce oven temperature by 25 degrees.