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Soups & Salads

French Onion Soup

3 Tbsp butter
2 Cups sliced yellow onion
2 Tbsp. flour
1 Tbsp. sugar
1 Tsp. salt
1 qt. beef bouillon
1/4 Cup Dry vermouth or cognac
4 slices 3/4 in. thick french bread (toasted)
1 Cup & 4 ox. shredded part-skim mozzarella cheese
1/2 Cup grated parmesan cheeze

Melt butter in pan on stove top. Add onions and saute until
golden brown. Stir in flour, sugar and salt. Place in slow
cooker and add bouillon and vermouth. Stir well. Cover and
cook on low 6-8 hours or on high 2-4 hours. Before serving,
place in oven-proof bowls and top with french bread and
cheese. Place bowls under broiler until cheese is melted and
browned. Makes 8 servings.

Submitted by Sonya Marvel

Japanese Chicken Salad

6 chicken breast halves pre-grilled
1 head of lettuce
1 cup almonds
1/3 cup poppy seeds
1 lg. Can chow mein noodles
Mandarin oranges


2 cups Wesson Oil
3 tbsp. Sugar
2 tsp salt
2 tbsp. Red Vinegar
1 tsp Accent seasoning

Serve over salad just before serving

Submitted by Sonya Marvel

Layered Walnut Salad

1 cup Walnuts
1 tsp salad oil
1/4 tsp. garlic salt
1/4 tsp dill weed
4 cups finely shredded
  iceberg lettace
6-8 cherry tomatoes, halved
1 cup shredded cheddar cheese
1 pkg. (10 oz) frozen peas
  cooked and cooled
Creamy dressing

Turn walnuts into saucepan of rapidly boiling water. Boil three
minutes and drain well. Toss with oil garlic salt and dill weed
on shallow baking pan. Roast at 350 degrees for 10 to 12 minutes
stirring once. Cool. Arrange in order in straight sided glass bowl.
Add 2 cups of lettace, a row of cherry tomatoes, cut sides against
glass, cheese, cooked peas, 3/4 cup walnuts and remainig lettace.
Top with 1 cup Creamy Dressing, spreading in an even layer
completely to edge of bowl. Cover and chill several hours or
overnight. At time of serving, add remaining dressing and sprinkle
with walnuts. Makes 6 servings.

Creamy dressing: Stir together 3/4 cup mayonnaise,
1/2 cup dairy sour cream, 1 tbsp. lemon juice, 1 tsp. mustard, 1/2 tsp.
salt, 2 tbsp. chopped green onion and 2 tsp. chopped parsley. Makes
1 - 1/2 cups.

Submitted by Sonya Marvel

Potato Salad


  • 3 medium potatoes (about 1-1/2 pounds)
  • 1 tsp. sugar
  • 1/2 cup chopped celery
  • 1/3 cup chopped onion
  • 1/2 tsp salt
  • 3/4 cup mayonnaise
  • 2 hard-cooked eggs, chopped
Cooking Instructions

In a saucepan, cook potatos in boiling water until tender. Peel and cube; place in a medium bowl. Spinkle with sugar. Add celery, onion, and salt. Fold in mayonnaise and eggs. Cover and refrigerate for at least 1 hour.

Yield: 4 Servings

Submitted by Sonya Marvel

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Changes last made on: Wed Jul 22, 2009