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  Clapperton Clan Recipes (Soups, Salads and Appetizers)
     
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Clapperton Clan Recipes (Soups/Salads)

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SOUPS, SALADS AND APPETIZERS


We Clappertons are Proudly Canadian!


Salads

Mandarin - Lettuce Salad

1/2 Cups Sliced Almonds

2Tbsp. Sugar

2 Tsp. Water

Combine in a shallow baking pan and brown in oven (350 deg).  Stir a few times then cool.

1 Head Lettuce

2-3 Sliced Green Onions

1 Can Mandarin Oranges (Drained)

Combine chopped lettuce and onions in a plastic bag.  Refrigerate.  Refrigerate Orange Slices.

1/3 Cup Cooking Oil

3 Tbsp. Sugar

3 Tbsp. Vinegar

3/4 Tsp. Salt

Dash of Pepper

Combine in jar and refrigerate.

When ready to serve salad, pour dressing into bag with lettuce and onion and shake to evenly distribute through lettuce.  Pile in salad bowl and toss orange slices throughout.  Toss in almonds and serve immediately.

Recipe Submitted By:  Dorothy Weeks

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Low Calorie Salad

1 Large Container Cottage Cheese

1 Large Container Cool Whip

1 Small Package Orange Jello

1 Large Can Mandarin Oranges

Blend cottage cheese and Cool Whip together.  Sprinkle dry orange jello over mixture and fold lightly then add oranges.  Let stand in the fridge overnight.  Decorate with orange slices.  You can substitute the oranges for whichever fruit you like and the Jello flavour as well.

Recipe Submitted By:  Jean Greene
 
 
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     Caesar Salad Dressing 

2-3 Garlic Cloves

1 Cup Mayonnaise

1 Cap Full of Lemon Juice

2 Squirts of Worcestershire Sauce

Crush garlic cloves then mix all ingredients together and store in the fridge overnight.

Recipe Submitted By:  Jean Greene
 
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Marinated Broccoli

2 Cups Broccoli Pieces
2 Tbsp. Red Pepper
3 Tbsp. Virgin Olive Oil
2 Tbsp. Wine Vinegar
2 Tbsp. Water
1 Tbsp. Fresh Lemon Juice
1 Large Garlic Clove
1 Tsp. Sea Salt
1/8 Tsp. Black Pepper
Mix the oil with the vinegar, water, lemon juice, garlic and seasonings.  In a large bowl with a tight lid, toss the mixture with the broccoli pieces.  Let marinate all day or overnight, toss the mixture several times before serving.  Makes 4 servings.
Recipe Submitted By:  Frances Tourand
 
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Soups

Cream of Fiddlehead Soup

3/4 Cup Chopped Green Onion

2 Cups Fiddleheads

1/4 Cup Butter

3 Cups Chicken Bouilion

1-1/2 Cups Cubed Potatoes

1/2 Tsp. Salt

1/4 Tsp. White Pepper

1-2/3 Cups Milk

Chopped Chives or Croutons (Optional)

Saute the onion in the butter for five minutes.  Stir in the bouilion, potatoes, fiddleheads and seasonings.  Cover and simmer until potatoes are tender (about 30 minutes).  Puree in blender until smooth.  Stir in milk.  Serve hot or cold, garnish with chopped chives or croutons.

Recipe Submitted By:  Jean Greene

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Appetizers

Fruit Dip 1

1 Jar Marshmallow Cream

1 Cup Sour Cream

1 Cup Cool Whip

Mix well then refrigerate.  Serve with chunks of various fruits.

Recipe Submitted By:  Jean Greene

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Fruit Dip 2

8oz. Package Cream Cheese (Softened)

1 Jar Marshmallow Topping

Mix well then refrigerate.  Serve with chunks of various fruit.

Recipe Submitted By:  Jean Greene

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Macadamia Nut Cheese Ball

16 Ounces Softened Cream Cheese

1/2 Cup Cheddar Cheese (Grated)

8-1/2 Ounce Can of Crushed Pineapple

2 Tbsp. Chopped Green Pepper

2 Tbsp. Chopped Onion

1 Tbsp. Seasoning Salt

1/2 Cup Chopped Nuts

Combine cream cheese, cheddar cheese, pineapple, green pepper, onion and salt, mix well.  Shape into a ball then roll ball in the chopped nuts.  Cover and refrigerate.  Serves 20.

Recipe Submitted By:  Frances Tourand

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