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Soups, Salads

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Corn Salad

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White corn (1 can or cut from 2 fresh cobs)
1 can black beans (drained/rinsed)
3 peppers chopped (1 green, 1 yellow, 1 red)
1 small onion (optional)
2 cups shredded cheese
1 cup mayo
10.5 oz. bag of chili cheese corn chips
 
Combine ingredients in bowl and mix well.
Right before serving mix in chili cheese corn chips, so they'll be nice and crunchy. Save a few chips to crush and sprinkle on top.
Tomato Vegetable Soup

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½ bushel tomatoes, skinned & chopped
3 lbs. onions, chopped
2 T. parsley flakes
1 bunch celery, chopped
2 lbs. carrots, sliced
 
Cook together until vegetables are tender.  
Puree in blender, then run through ricer.  
Return to kettle and add:
 
¼ to 1 cup cornstarch mixed with water
to make a paste (Start with ¼ cup)
¼ c. salt
½ c. butter
2 c. sugar
 
Bring to a boil.  Put in pint jars.
Process (water bath) 15 minutes.  
Makes 24 pints.
Turnip Slaw

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4 c. turnips, shredded
¼ c. green peppers, minced
¼ c. onion, minced
¼ c. mayonnaise
1 Tbsp.  vinegar
2 Tbsp. sugar
¼ tsp. salt
¼ tsp. pepper
 
Mix turnips, green pepper and onion, set aside.
Stir together the mayonnaise, vinegar, sugar, salt & pepper.  Pour over the turnip mixture and refrigerate until cold.
 
Pam Hall
Catawba Valley Farmers Market Vendor
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