~ Soups, Salads~

Fresh Peach Fruit Salad You can make a great tossed fruit salad with peaches. Favorite combinations include peaches and bananas, peaches and blueberries, and peaches and strawberries. Walnuts or coconut is a nice addition.  Here is one combination: 1 tart apple, diced 1 ripe orange, peeled and cut into chunks 1/2 cup grapes, sliced in half 1 large peach, chopped 1 banana, sliced 1 tablespoon lemon juice 3/4 cup yogurt* 1 tablespoon honey 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg In a medium bowl, toss the fruit with the lemon juice. In a small bowl, mix the yogurt with the honey, cinnamon, and nutmeg. Stir the dressing into the fruit.   * Whipped cream or mayonnaise Recipe from Prepared Pantry   Borschtz Vegetable or olive oil 1 carrot, chopped fine 1 onion, chopped fine 2 medium beets, small dice 1/2 green pepper, seeded and diced 5 cups beef broth 1 tablespoon tomato paste 1/4 head of cabbage 3 potatoes, peeled, 1/2 inch dice 1 teaspoon lemon juice salt and pepper to taste sugar to taste 1/2 tablespoon fresh parsley 2 cloves garlic, chopped sour cream as garnish, optional Directions: Pour a little vegetable oil into a skillet and add the carrots and onions. Cook until softened, and set aside. Put the chopped beets and green pepper into a small saucepan and add 1/2 cup of broth and the tomato paste. Cover the pot and simmer for about 30 minutes, until the beets are tender. While the beets and peppers are cooking, pour the remaining broth into a large saucepan and heat it almost to boiling. Chop the cabbage and add it to the broth. Add the potatoes to the broth and simmer for another 20 minutes. Add cooked onions and carrots and tender beets to broth.  Add lemon juice, salt, pepper, sugar, parsley and garlic cloves. Simmer 10 more minutes and check for seasoning. Serve hot with a dollop of sour cream in each bowl, if desired. Makes 10 servings   Buttermilk Potato Soup 2 pounds whole MountainKing® Petite Butter Gold Potatoes 1 teaspoon coarse salt 1 tablespoon unsalted butter 1 tablespoon olive oil 4 small onions, thinly sliced 3 cups buttermilk Freshly ground pepper 1 tablespoon dill, roughly chopped Directions: Place potatoes in a medium saucepan, cover with cold water, and add salt. Bring to a boil, and reduce to a simmer; cook until fork-tender, 12 to 15 minutes. While potatoes cook, heat butter and oil in a medium skillet over high heat, and add onions. Reduce heat to medium, and sauté until golden brown and slightly caramelized, 10 to 12 minutes. Drain potatoes, and let cool briefly. For a decorative touch, use a paring knife to remove a band of peel from the center section of each potato. Divide potatoes between four soup bowls and pour 3/4 cup buttermilk into each bowl. Top with caramelized onions, season with salt and pepper, and garnish with dill. Serve immediately. Serves 4 Source: http://www.mountainking.com   Butternut Squash Soup with Sage Golden squash simmers with sweet apple and onion in chicken broth for a silky-smooth soup perfect for a casual dinner, or for a festive dinner's first course. 1 tbsp. vegetable oil 2 1/2 lb. butternut squash, peeled and seeded and cut into 1" cubes 2 medium Granny Smith apples, cored and sliced 1 large onion, chopped 1 tbsp. sugar 1 tsp. ground coriander 1/4 tsp. cayenne pepper 3 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic) 1 tbsp. butter OR margarine 12 fresh sage leaves Directions: Heat oil in saucepot over medium heat. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and red pepper. Cook and stir 2 min.  Add broth. Heat to a boil. Cook over low heat 10 min. or until squash is tender. Place cooked squash mixture in food processor, using a slotted spoon. Cover and blend until smooth, adding enough cooking liquid to make soup of desired consistency.  Heat butter in small skillet. Add sage and cook until crisp. Remove and drain on paper towels. Reserve butter in skillet. Divide soup among 4 bowls. Drizzle each with sage butter and garnish with fried sage leaves. Serves: 4 Corn Chowder - Mimi's Cafe 4 tablespoons butter or margarine   3 cups frozen corn, thawed 6 tablespoons onion, chopped   2 tablespoons sugar 3/4 cup celery, large dice   2 teaspoons salt 2 1/2 cups hot water    1 pinch white pepper 2 cups raw potato, peeled and cut in 1/2" cubes   3 tablespoons flour 1 quart Half & Half      Directions: In a medium heat, melt butter, then simmer onion and celery for 5 minutes until soft, but not brown. Add water, potatoes, corn and seasonings. Cover and simmer for 30 minutes or until potatoes are barely tender. Whisk the flour into 1 cup of the Half & Half, and stir into the soup. Add the remaining 3 cups of Half & Half. Simmer for about 15 minutes until the soup has thickened to a creamy consistency. Correct the seasoning with additional salt and pepper if needed. In order to correct the consistency or the soup you may add a little milk to make it thinner. To make the soup thicker, simmer another 5-10 minutes. Chicken Soup & Dumplings Homemade chicken soup and dumplings -- what could taste more like hom 8 cups water  2 pounds chicken wings  1 large (1 cup) onions, chopped  1 teaspoon salt  3/4 teaspoon pepper  1 bay leaf  3 carrots (1 1/2 cups), sliced  2 ribs (1 cup) celery, chopped  1/2 teaspoon garlic salt Dumplings Ingredients: 1 cup all-purpose flour  1 1/2 teaspoons baking powder  1/4 teaspoon salt  2 tablespoons cold LAND O LAKES® Butter  1/2 cup milk  3 tablespoons chopped fresh parsley Directions: Place water, chicken wings, 1/2 cup onion, 1 teaspoon salt, 1/2 teaspoon pepper and bay leaf in 6-quart saucepan. Cover; cook over high heat until mixture comes to a full boil (10 to 15 minutes). Reduce heat to low. Cover; cook until chicken is tender and comes off the bone (1 to 1 1/2 hours). Remove chicken from broth. Cool chicken slightly; remove from bones. Discard bones and skin. Strain broth. Return chicken and broth to saucepan. Add remaining onions, pepper and all remaining soup ingredients. Cook over high heat until mixture comes to a boil (10 to 15 minutes). Reduce heat to low. Cook until heated through (5 to 10 minutes). Meanwhile, stir together flour, baking powder and 1/4 teaspoon salt in small bowl; cut in butter until mixture resembles coarse crumbs. Stir in milk and parsley. Drop mixture by rounded teaspoonfuls onto hot soup. Cover; cook 10 minutes. Uncover; continue cooking 10 minutes. Yield: 6 (1-cup) servings Nutrition Facts (1 serving ) Calories: 490, Fat: 29 g, Cholesterol: 130 mg, Sodium: 870 mg, Carbohydrates: 25 g, Dietary Fiber: 3 g, Protein: 32 g Source: http://www.landolakes.com   Chinese Chicken Corn Soup 3 cup chicken broth 1 - 8 1/4 oz can creamed corn 1 cup chicken; diced, cooked, skinned 1 tablespoon cornstarch 2 tablespoon cold water 2 egg; whites 2 tablespoon parsley; finely, minced, fresh Directions: Combine chicken broth, corn, and chicken pieces in a large saucepan. Bring mixture to a boil over medium heat, stirring occasionally. Blend cornstarch with cold water and add to soup. Continue cooking, uncoverd, for 3 minutes. Beat egg whites untill foamy; stir into soup. Reduce heat to a simmer and cook until foamy. Ladle soup into individual bowls and garish with parsley. Serve hot. Cream of Asparagus Soup 2 tablespoons butter 2 tablespoons flour 1/2 teaspoon salt 1/8 teaspoon pepper 2 cups milk (or 1 cup heavy cream and 1 cup milk) 1 pound fresh asparagus salt and pepper to taste Directions: Make the white sauce: Melt butter in a saucepan over low heat. Blend in flour, salt and pepper. Stir until smooth. Add milk and cook, stirring constantly, until mixture thickens and begins to bubble. Set aside. Wash asparagus and cut in 1/2-inch pieces. Cook asparagus in a small amount of boiling water until tender, about 5 minutes. Drain, reserving the cooking liquid. Set aside a few of the asparagus tips or pieces for garnish, if desired. Mash or blend remaining asparagus; set aside. Add enough boiling water to cooking liquid to make 1 cup, add white sauce and puréed asparagus. Heat thoroughly, season to taste with salt and pepper. Add whole asparagus pieces and serve.  Makes 4 to 6 servings Cream of Pumpkin Soup with Cranberry Drizzle 3 1/2 cups Swanson® Vegetable Broth (regular or Certified Organic) 1 tbsp. olive oil 1 tbsp. packed brown sugar 1 cup whole cranberry sauce 2 tbsp. butter OR margarine 1 large onion, chopped (about 1 cup) 1/4 tsp. ground cinnamon 1/8 tsp. ground ginger Freshly ground black pepper 1 pumpkin or calabaza squash (about 2 1/2 lb.), peeled, seeded and cut into 1" pieces (5 to 6 cups) 2 tbsp. light cream (optional) OR heavy cream (optional) Directions: MIX 1/4 cup broth, oil, brown sugar and cranberry sauce in small bowl. Set aside. HEAT butter in medium saucepan over medium heat. Add onion and cook until tender. ADD remaining broth, cinnamon, ginger, black pepper to taste and pumpkin. Heat to a boil. Cover and cook over low heat 10 min. or until pumpkin is tender. PLACE half of the pumpkin mixture in blender or food processor. Cover and blend until smooth. Repeat with remaining pumpkin mixture. Return puréed mixture to saucepan. Add cream, if desired and heat through. Divide soup among 8 bowls. Top each with a spoonful of cranberry sauce mixture. Serves: 4-6 Creamy Irish Potato Soup 2 tbsp. butter OR margarine 4 green onions, sliced 1 stalk celery, sliced 1 3/4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic) 1/8 tsp. ground black pepper 3 medium potatoes, peeled and sliced 1/4" thick (about 1 lb.) 1 1/2 cups milk Directions: Heat butter in saucepan. Add onions and celery and cook until tender. Add broth, black pepper and potatoes. Heat to a boil. Cover and cook over low heat 15 min. or until potatoes are tender. Place half the broth mixture and half the milk in blender or food processor. Cover and blend until smooth. Repeat with remaining broth mixture and remaining milk. Return to saucepan. Heat through.     Crockpot Lentil Soup With Ham This lentil soup recipe is made with ham and garlic, cooked in the crockpot.   2 cups lentils 1 to 1 1/2 cups diced ham 1 cup chopped onion 1 bay leaf 2 ribs celery, chopped 1/2 cup diced carrots 1 clove garlic, minced seasoned salt and pepper, to taste Directions: Combine all ingredients with 2 quarts water in the slow cooker. Cook on low, covered, 8 to 10 hours. Taste and adjust seasonings and serve.     Crockpot Potato Soup  8 cups peeled, diced potatoes 1 small onion chopped 6 ounces bacon, cooked, drained, crumbled 3 ounces regular cream cheese 5 ounces fat-free cream cheese 3 cans fat-free chicken broth 1 can 98% fat free cream of chicken soup 1/4 teaspoon black pepper  Directions: In 4-quart crockpot, combine potatoes, onion, and bacon. In large mixing bowl, cream together cream cheeses. Stir in broth, cream of chicken soup, and pepper. Add soup mixture to crockpot; stir to blend. Cover; cook on low heat for 10 hours. If you like, mash the potatoes slightly for thicker soup. Nutrition Information for Crockpot Potato Soup: (Nutrients per serving) Calories 261,  Sodium 1001 mg,  Total Fat 8g (30%),  Carbohydrate 32 g,  Cholesterol 22 mg,  Protein 13.5 g    French Market Onion Soup - Mimi's Cafe 2 tablespoons butter 2 quarts homemade beef stock or 4 cans (14 oz) beef broth & 1 can beef consommé (undiluted) 2 lb yellow onions, halved and sliced 1/2" wide   1/4 cup freshly ground Romano cheese salt & freshly ground black pepper, to taste     Directions:  Melt the butter in a heavy-bottomed pot and sauté the onions over medium-low heat until they soften and turn golden brown (keep stirring and adjust the heat so they don't burn). Add beef stock and simmer 10 minutes. Whisk grated cheese into the soup and season with salt and pepper to taste. To serve French Market Onion Soup "Au Gratin," pour into ovenproof soup crocks. Top with toasted, sliced French bread and sliced or grated cheese (Gruyere, Mozzarella, Swiss or Parmesan, or any combination thereof). Broil until the cheese melts. Carefully remove from the oven. Serves 6-8   Hamburger Soup 3 tablespoons butter 1 medium onion, chopped 2 pounds ground beef 4 celery tops 1 (28-ounce) can tomatoes 3 (14.5-ounce) cans beef consommé, plus 2 cans water 1/2 teaspoon thyme 4 carrots, diced 1 bay leaf 10 peppercorns 1/2 cup barley 1 (15-ounce) can black beans, drained (optional) Directions: Melt butter in a large soup kettle. Sauté onion. Add beef and cook until slightly browned.  Add all remaining ingredients, except barley and beans. Bring to a boil. Add barley and cook over medium heat, stirring occasionally for about one hour. Add beans, if using, and heat through. Remove celery tops before serving. Serves 8 to 10   Hearty Beef Vegetable Soup 3 Tbsp. vegetable oil 1-1/2 cups chopped onions 1-1/2 cups chopped carrots 1-1/2 cups chopped celery 2 cups cubed unpeeled potatoes 5 cans (14-1/2 oz. each) low sodium beef broth (about 2 quarts) 1 pkg. (15 oz.) marinara sauce dash of dried thyme leaves dash each of salt and ground black pepper   Directions: Heat oil in large stock pot. Add onions, carrots and celery; cook 5 minutes or until tender-crisp, stirring occasionally. Add remaining ingredients; stir. Simmer 30 to 40 minutes or until potatoes are tender, stirring occasionally.   Hearty Lasagna Soup 1 lb. ground beef 1/4 tsp. garlic powder 2 cans (14 oz. each) Swanson® Seasoned Beef Broth with Onion 1 can (14 1/2 oz.) diced tomatoes 1/4 tsp. dried Italian seasoning 1 1/2 cups uncooked mafalda or corkscrew pasta 1/4 cup grated Parmesan cheese Directions: Cook beef with garlic in skillet until browned. Pour off fat. Add broth, tomatoes and Italian seasoning. Heat to a boil. Stir in pasta. Cook over medium heat 10 min. or until pasta is done. Stir in cheese. Serve with additional cheese if desired.   Italian Wedding Soup By Andy LoRusso, The Singing Chef Yield: 8 Servings MEATBALLS 1-small onion, grated 1/3 cups chopped fresh Italian flat leaf parsley 1 large egg 2 tsp minced garlic 1 tsp salt 1 slice fresh white bread, crust trimmed, bread torn into small pieces. ½ cup fresh grated Parmesan-Reggiano cheese 8 ounces ground beef 8 ounces ground pork Freshly ground black pepper SOUP 12 cups low-sodium chicken broth, (my preference is to use 3-32 Fl. OZ Organic Chicken Broth fresh or in cartons) 1 pound curly endive, coarsely chopped, (1 pound of escarole would be a good substitution) 1 pd box of Orzo pasta 2 large eggs 4 tablespoons freshly grated Parmesan cheese, plus extra for garnish Kosher Salt and Fresh ground black pepper Directions: To make the meatballs, stir the first 6 ingredients in a large bowl and blend. Stir in the cheese, beef and pork. Using 1 ½ teaspoons for each, shape the meatballs into 1-inch diameter .Place on baking sheet. For the soup, bring the chicken broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive or escarole, and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Season the soup with salt and pepper. Make Orzo pasta in separate pot al-dente. Add some to each bowl. After soup is cooked, ladle into bowls, stir and serve. Sprinkle some more parmesan cheese over the top.   New England Clam Chowder ½ pound bacon, diced 2 medium onions, diced 3 stalks celerys, diced 3 tablespoons all-purpose flour 2 ½ cups fresh or bottled clam juice ½ cup plus 2 tablespoons evaporated milk 1 ½ cups heavy cream 2 pounds Yukon Gold potatoes, peeled and cut into 1/2 inch dices 1 tablespoon chopped fresh thyme (stems removed) 1 bay leaf Pinch cayenne pepper ½ teaspoon Worcestershire sauce ½ teaspoon Old Bay seasoning 40 Littleneck clams, shucked and chopped (or 25 oysters) or two cans clams, chopped. Salt, freshly ground pepper to taste Directions: Heat a large pot over medium-high heat, add bacon and cook until slightly browned, Lower the heat to medium. Add onions and celery to the pot and cook in the bacon fat until soft and translucent. Whisk in the flour, and cook for a few minutes, stirring, to eliminate any raw flour taste. Add the clam juice, evaporated milk, and cream and bring to a simmer. Add the raw potatoes. When the potatoes are almost cooked (after 5 to 10 minutes), add the thyme, bay leaf, cayenne pepper, Worcestershire sauce, Old Bay seasoning, and clams. Simmer until clams are cooked (about 2 minutes).  Season with salt and pepper to taste, and serve. Yield: 8 servings   Quick Vegetable Soup Satisfying soup made in minutes using just a pasta/vegetable blend, diced tomatoes and canned broth 1  package (16 ounces)  frozen pasta and vegetable blend in garlic sauce 1  can (14.5 ounce)  Hunt's® Diced Tomatoes in Juice, undrained 2  cans (14.5 ounce each)  Butterball® Chicken Broth Directions: Combine pasta and vegetable blend, tomatoes with their liquid and the broth in medium saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; simmer until heated through, stirring occasionally. Sensational Chicken Noodle Soup 4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic) Generous dash ground black pepper 1 medium carrot, sliced (about 1/2 cup) 1 stalk celery, sliced (about 1/2 cup) 1/2 cup uncooked medium egg noodles 1 cup cubed cooked chicken OR turkey Directions: Mix broth, black pepper, carrot and celery in saucepan. Heat to a boil. Stir in noodles and chicken. Cook over medium heat 10 min. or until noodles are done.   Slow Cooked Navy Bean Soup 1 (16-oz.) pkg. dried Navy or Great Northern beans 1 smoked ham hock 1 (15.25-oz.) can whole-kernel white corn, undrained 28 oz. low-sodium canned chicken broth 1/2 tsp. salt 1/2 tsp. chili powder 1/2 tsp. ground black pepper 1 lg. onion, chopped 3 ribs celery, chopped 3 carrots, finely diced 1 T. minced fresh garlic 1 (14.5-oz.) can diced tomatoes, undrained 1 (10-oz.) can diced tomatoes and green chilies, undrained 3 c. cubed lean ham 6 thinly sliced green onions, white & green portions Directions: Soak beans overnight in enough cold water to cover. Drain soaking liquid from beans and place in crock pot with ham hock. Add corn, chicken broth, salt, chili powder, black pepper, and additional water or broth, if needed, to slightly cover. Cover crock pot and cook on HIGH for 4 hours. Add onion, celery, carrots, garlic, canned tomatoes and canned tomatoes and green chilies; mix well. Turn slow cooker to the LOW setting and cook for 4 additional hours. Remove lid from slow cooker and mash some of the beans against the side of the liner to thicken the soup slightly; stir in ham cubes and sliced green onions. Adjust seasoning to taste. Cover and continue to cook on LOW for 45 minutes. Serve hot soup with corn muffins or over cooked white rice. Leftover soup freezes beautifully. Slow Cooker Split Pea Soup Recipe 1 (16 oz.) pkg. dried green split peas, rinsed 1 meaty hambone, 2 ham hocks, or 2 cups diced ham 3 carrots, peeled and sliced 1/2 cup chopped onion 2 ribs of celery plus leaves, chopped 1 or 2 cloves of garlic, minced 1 bay leaf 1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes 1 tbsp. seasoned salt (or to taste) 1/2 tsp. fresh pepper 1 1/2 qts. hot water Directions: Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Mash peas to thicken more, if desired. Serve garnished with croutons. Freezes well. Serves 8. Slow Cooker Vegetable Beef Barley Soup 1 1/2  lbs beef stew meat  1  small bell pepper, chopped (1/2 cup)  3/4  cup 1-inch pieces green beans  3/4  cup chopped onions  2/3  cup uncooked barley  2/3  cup fresh whole kernel corn  1 1/2  cups water  1  teaspoon salt  1  teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves  1/4  teaspoon pepper  2 (14 1/2  ounce) cans beef broth  2 (14 1/2  ounce) cans diced tomatoes with garlic, , undrained  1 (8  ounce) can tomato sauce Directions: Mix all ingredients in 3 1/2- to 6-quart slow cooker. Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until vegetables and barley are tender. Note: If you can't find the canned diced tomatoes with garlic, use 2 cans diced tomatoes and add 1/2 teaspoon garlic powder. You may also 3/4 cup frozen cut green beans and 2/3 cup frozen whole kernel corn. Rinse the frozen vegetables under cold running water to separate and partially thaw them before adding to the soup. Serves 8 to 10 Tuscan Pumpkin, White Bean and Turkey Soup 2  tablespoons  olive oil 1  large onion, chopped (about 1 cup) 1  cup  chopped celery 2  cloves garlic, minced 1/2  teaspoon  dried basil leaves 1/2  teaspoon  salt 1/4  teaspoon  ground black pepper 2  cans (14.5 oz each) Chicken Broth 1  can (15 ounces)  pumpkin 1  can (15 ounces)  cannellini beans, drained, rinsed 2  cups chopped leftover cooked  Turkey grated Parmesan cheese Directions: Heat oil in large saucepan over medium heat. Add onions, celery and garlic; cook and stir 8 minutes, or until vegetables are crisp-tender. Stir in basil, salt and pepper; cook 1 minute, stirring occasionally. Add broth, pumpkin, beans and turkey; mix well. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low; simmer 20 minutes, stirring occasionally. Ladle soup into serving bowls. Sprinkle with cheese, if desired. Serves: 4       California Waldorf Salad Created by Oscar Tschirky for the Waldorf Hotel, California raisins and fresh herbs give this salad a modern twist. Dressing: 1 cup mayonnaise 1/4 cup sour cream 1 teaspoon lemon juice 2 teaspoons granulated sugar 1/4 cup chopped Italian parsley 1 tablespoon chopped basil 1 teaspoon chopped dill Salad: 4 large ribs celery 1 large Granny Smith apple 1 cup toasted walnuts 1/3 cup California raisins Kosher or sea salt and freshly ground pepper 4 large radicchio or butter lettuce leaves Directions: Dressing: In a mixing bowl, whisk together the mayonnaise, sour cream, lemon juice and sugar. Stir in the chopped herbs. Salad: Using a vegetable peeler, peel away the stringy outer layer of the celery. Cut the celery diagonally into thin slices (you'll need about 2 cups). Place in a mixing bowl. Cut the apple in half from top to bottom. Remove the core. Cut into 1/8-inch slices. Cut into matchsticks. Toss in the bowl with the celery, walnuts and raisins. Add desired amount of dressing and toss to coat ingredients well. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving. Place a large radicchio or butter lettuce leaf on each of 4 salad plates or bowls. Divide and spoon the salad on top. Sprinkle on a few more raisins and/or walnuts to garnish the salad if you like and serve. Recipe by: Chef Roy Harland Source: California Raisin Marketing Board   Sweet Bean Salad Recipe courtesy of Rick Browne © 2004 Bush Brothers & Company. All rights reserved. 1 can  (28  ounces)  BUSH'S  Original  Baked  Beans 1 can  (16  ounces)  BUSH'S  BEST  Kidney  Beans,  rinsed  and  drained 1 can  (16  ounces)  BUSH'S  BEST  Garbanzo  Beans,  rinsed  and  drained   1 can  (15.2  ounces)  whole  kernel  corn,  drained  1/2 cup  pineapple  juice         2 tablespoons  balsamic  vinegar    Pinch  of  cinnamon  Directions: Mix  ingredients  in  large  saucepan.  Cook  until  warm,  stirring  occasionally.  Serve  as  a  side  with  your  favorite  grilled  dish,  warm  or at room temperature.  Serves:  4  to  6

Thank you for visiting.  Since we add new recipes every week, I hope you come back often.  If you have a favorite recipe you would like to share, please send it to me.  And, when it's time for you to buy or sell real estate be sure to give m  Joanne L. Gardiner, Broker, e-PRO Realtor® Advantage Realty Advantage Mortgage Associates 3205 Whipple Road - Union City, California 94587 (510) 429-4800   Our primary services on the San Francisco East Bay are:  Alameda County real estate and Contra Costa County real estate: Castro Valley real estate,  Danville real estate, Dublin real estate, Fremont real estate, Hayward real estate, Newark real estate, Niles real estate, Oakland real estate, Pleasanton real estate, San Leandro real estate, San Lorenzo real estate, San Ramon real estate, Sunol real estate and Union City real estate.  Types of real estate in which we specialize:  houses, condominiums, townhomes, garden homes, PUDs, single family homes, mobile homes, module homes, duets, residential income property, duplexes, tri-plexes, four-plexes, small apartment complexes and special use properties. ~  Affiliations ~

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