Cheese Soup, Mother’s Meat Loaf & Best Pasta Salad

Just found the cookbooks I started when I was 22.  I love these recipes.

I never order cheese soup because I liken it to eating a bowl of chile con queso. This soup is not heavy at all, light broth, spicy and so great with crusty French bread.  It’s fast to make and delicious!

Cheese Soup (serves 4)

8 oz Cheez Whiz (really); 5 large carrots, grated; 1 medium onion, chopped; 2 green onions, chopped; 3 cans chicken broth; 4 T. butter, cayenne, dash or two or cayenne; 1 t. prepared mustard; pepper.

Saute carrots and onions in butter.  Add rest of ingredients and simmer 30 minutes.

My Mother’s Meat Loaf (this is damn good)

2 lbs. ground beef; 1 package Lipton Onion Soup mix; 1 t. pepper; 1 egg; 3/4 c. Pepperidge Farm Herb Stuffing, crushed; 1/2 c. tomato sauce.

Mix all ingredients together thoroughly.  Shape into a loaf. Put in loaf pan. Top with a strip of bacon and the remainder of the tomato sauce. Bake at 350-degrees for 1 hour and 15 minutes.

My Favorite Pasta Salad Ever

12 oz pkg small shell pasta;  1/2-3/4 c. vinaigrette (I use La Martinique French or Girard’s Champagne); 1 c. Hellmann’s mayonnaise; 3 green onions, chopped; 1 small can sliced black olives; 1 T. salt; 1 t. pepper; cayenne to taste, 1 lb. shredded white meat chicken or 1 lb. cooked shrimp.

Boil the pasta per instructions on package. Mix the vinaigrette and mayonnaise.  Add the pasta and marinate in refrigerator for two hours. Add other ingredients. Mix thoroughly and add a dash or so more of the vinaigrette.  Probably serves 10.

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