Cocktails // Appetizers // Entrees // Sides // Breakfasts // Desserts // Miscellaneous

Soups & Salads


01 Homemade Tomato Soup

02 Cheddar Ale Soup

03 Vegetable Salad

04 Broccoli Slaw

05 Chicken 'n Rice Salad

06 Oriental Salad

07 Cheese Tortellini Soup

08 Spicy Chicken & Vegetable Soup

09 Cornbread Salad

10 Corn Salad

11 (The Very Best) Caesar Salad

12 Tangy Tossed Salad


01

Homemade Tomato Soup

          
Yield: 3 generous servings
Prep time: 20 minutes
Total time: 1 hour

Ingredients: 
2-3 tbsp olive oil
1/2 yellow onion, chopped
4 cloves garlic, minced
1 1/2 tbsp tomato paste
1 tbsp flour
4 cups vegetable broth
28-oz can whole tomatoes
1 bay leaf
1/2 tsp dried thyme 
smoked paprika, to taste
salt and pepper to taste

Directions:
Pour the can of tomatoes with the juice into a large bowl, and crush the tomatoes with your hands. Set aside. In a large pot, gently sauté the onion in olive oil. When the onion begins to soften, add the garlic. Cook until the onions are tender. Add the tomato paste to the pot and stir. Cook for a few minutes until you see/smell the paste browning and caramelizing. Then add the flour and stir a minute more. Next, add the tomatoes and all the juices, broth, and remaining seasonings to the pot. Simmer for 30 minutes, stirring occasionally. Finally, puree with a hand blender or in batches in an upright blender. Serve with your favorite sandwich.

Dietary information: Vegan

Amber Simpson, '12

Auburn, Alabama

02

Cheddar Ale Soup

         

Free State Brewing Company Cheddar Ale Soup

3 tablespoons salted butter

3 tablespoons all-purpose flour

1/4 cup minced yellow onion

1/4 cup small diced red bell pepper

1/4 cup small diced green bell pepper

2 garlic cloves, minced

1 cup Free State Ad Astra ale (or any amber/irish ale will do, such as Shiner Bock or Smithwick's)

3 ounces cream cheese, softened

3 cups heavy cream

2 teaspoons salt

1/2 teaspoon white pepper

1 teaspoon hot sauce

Fresh parsley and thyme to taste

6 ounces grated sharp white or yellow cheddar cheese


Preferably in an enameled cast iron pot or dutch oven, in 1 tablespoon butter, cook onion, peppers and garlic until onion is transparent. Add remaining butter and flour, stir well and cook mixture on medium-low heat for 5 minutes, stirring often. Add beer in small increments, mixing smooth after each addition. Cut cream cheese into smaller chunks and add to mixture. Mash and stir cream cheese until it is completely melted into mixture. Gradually add cream to mixture, mixing smooth after each addition. You may want to use a whisk at this point. Add seasonings, stir and heat to 160 degrees, being careful not to heat beyond this temperature (using a candy thermometer is the best way to go here). Add cheese in three increments stirring smooth with a whisk after each addition. If cheese is not melting after 30 seconds, check temperature and add heat if necessary. If soup is thin, add more cheese. If soup is thick, add milk. Serves 6-8.

Serve with toasted baguette (and a beer!)

Nectar of the gods. That's how I would describe this warm, creamy soup. This is a copycat recipe for the soup at Free State Brewery in Lawrence, Kansas (the only reason I can think of to visit). Free State Brewery opened in 1989 as the first legal brewery in Kansas in more than 100 years. The beer used in the soup is one of their original brews; the name "Ad Astra" is an ode to the state's motto. In Latin, it means "to the stars." 

David Hutchison, Vice President for Advancement

Batesville, Arkansas


03

Vegetable Salad

          

Prep Time: 15 minutes 

 

Drain all vegetables: 

1 can whole kernel corn

1 can English peas

1 can French cut green beans

1 small jar pimiento 

1 can water chestnuts

1 cup chopped celery

1 cup chopped green pepper (can add other colors too)

1 cup chopped purple onion

1 bottle Hendrickson’s salad dressing

 

Pour all ingredients into a bowl with a top. Refrigerate up to 2 weeks. 

  • can add more vegetables as long as you you have liquid. 
  • Add other vegetables of your choice a family favorite is carrots adds crunch and color. 

Note: This recipe makes a lot. Luckily it lasts for 2 weeks. Great for summer gatherings or to just keep in fridge. Some have even eaten as a dip. 


Audrey Elphingstone ‘98

Jonesboro, Arkansas

04

Broccoli Slaw

         

Ingredients:


1/4 cup sugar

3 tablespoons apple cider vinegar

1/3 cup canola oil

3-4 chopped green onions

1 package oriental flavor ramen noodles

5 oz. toasted almonds

1 package broccoli slaw


Stir sugar, vinegar, oil, green onions, and ramen seasoning together for dressing. Mix slaw, almonds, and crumbled dry noodles together. Top with dressing mix.

Kristie Rounds, ‘10

Batesville, Arkansas

05

Chicken 'n Rice Salad