Crock Pot Vegetable Soup

Potato Salad

8 med potatoes
4 hard-boiled eggs
1 lg chopped dill pickle
1 sm jar pimientos
1T vinegar
1 t salt
2 t sugar
2 lg spoonfuls of mayonnaise-add more for creamier salad
1. Cook potatoes in boiling water until tender. Put still-hot potatoes under cold-running tap water to remove skin easily. Just scrap with fingers. Cool potatoes in refrigerator.
2. Cut up eggs and potatoes into bite-sized pieces.
3. Add pickle, pimientos, vinegar, salt and sugar.
4. Mix in mayonnaise.
5. Store in refrigerator.

Maxine's recipe. Terry and Kelly's favorite

Cabbage Soup

1 lb. spicy sausage
1/2 head cabbage, chopped
4 stalks of celery, chopped
1/2 c water
1/3 lg pkg velveeta
3-4 c milk
2 t flour
1/8 t nutmeg
1. Saute sausage and drain.
2.  Add cabbage, celery and water. Cook until tender.
3. Add cheese, milk, flour and nutmeg.
4. Simmer until cheese  melts.
5. DO NOT BOIL.
6. Serve with hard rolls.

Source: Karen Nelson

Mandarin Orange Salad

1 small pkg orange jello
1 16 oz. carton cottage cheese
1 10oz. Container of cool whip
1 20 oz can pineapple chunks, DRAINED
2 11 oz. can mandarin oranges
1 c coconut
1. Mix jello and cottage cheese.
2. Add cool whip.
3. Add pineapple and oranges.
4. Add coconut.
Put into 9X13 cake pan, cover, and refrigerate.

Pistachio Salad (Green Salad)

12 oz. cool whip

1 pkg pistachio instant pudding

2 cups mini marshmallows

20 oz. can crushed pineapple

1. Mix pudding with cool whip.
2. Add marshmallows and pineapple to the pudding mixture.
3. Scoop into 9X13 cake pan and store covered in refrigerator.
   
    

Pappadeaux Crawfish Bisque

Source: Houston Chronicle. 3 lb. Crawfish 2 oz Olive Oil 1 tsp. Paprika 1/8 tsp. Cayenne Pepper 2 qt. water 1/2 cup each, chopped: onion & green bell pepper 1 Tbsp. Tomato Paste 3 cups Whipping Cream 1/2 cup Chopped Tomato 2 oz Brandy (4 Tbsp.) Boil crawfish in a large pot of water. Drain & cool until crawfish can be handled easily, remove tail & save shells. Refrigerate tail meat. Heat oil in large sauce pan or Dutch oven. Add crawfish shells, paprika & cayenne. Sauté 5 minutes. Add water & bring to boil. Reduce heat & simmer 30 minutes. Strain liquid into another pan. Crush shells to remove remaining liquid & add that liquid. Discard shells. Return to heat and add onion, bell pepper, tomato paste, cream & tomato. Simmer 1 hour, stirring frequently. Add brandy and crawfish tail meat. Simmer 10 minutes. Serve hot. Servings: 8 PS. On one of the recipes - this was a note I found : I suspect the missing ingredient is the roux - equal parts flour and liquid. This is usually the key to thick bisques.

Gazpacho

1 clove garlic

1/2 c chopped onion

1 green pepper

1 cucumber

1 1/2 c cold water

1 6 oz. canned tomato paste

4 c tomato juice

2 t salt

1/2 t paprika

1/4 c olive oil

6 T vinegar

1 tomato, diced

1/2 c chopped onion

1 green pepper

1 cucumber

Blend garlic, onion, pepper, water and cucumber in blender.

Add paste, juice.

Add salt, paprika, oil and vinegar. Blend.

Serve in chilled bowls over cracked ice.

Use remaining onion, green pepper, cucumber and tomato as table add-ins.