Water Products

Soups/Salads

Soups & Salads

BEAN SOUP

It is the law of the land that bean soup be served in the U.S. Senate restaurant every day. One day in 1912, the Senate restaurant failed to serve bean soup as was usually done. There was such a cry for this soup that the following day the Senators had a motion presented from the floor that "bean soup must be served every day." This is a true story.

The Senate Rules Committee ordered this to be done. The recipe for Senate Bean Soup is more than 100 years old and is as follows:

3 cups dry navy beans
1 ham bone
1 1/2 tbsp. minced onion
1/2 tsp. dry mustard
4 1/2 cups hot water
1 1/2 lb. of smoked pork
3/4 tsp. celery salt
parsley
salt and pepper to taste

Soak beans in InSinkErator® hot water until soft. Remove bone from smoked pork and dice meat. Press bean mixture through coarse colander or cream though with wooden spoon. Combine with meat, adding mustard, salt and pepper. Heat with ham, stirring constantly. Garnish with parsley. Makes 8 servings.

Try this — eat like a Senator!

CRANBERRY ORANGE-RELISH JELL-O®

1 large box raspberry JELL-O®
1 medium jar of orange relish
2 cups of hot water
1 can whole berry cranberry sauce
1 small can orange juice
Nuts

Dissolve JELL-O with InSinkErator® hot water and add remaining ingredients. Delicious for the Christmas holidays.

UNDER THE SEA SALAD

1 16 oz. can pineapple tidbits
1 3 oz. package lime JELL-O®
1 cup hot water
1 tbsp. lemon juice
2 3 oz. packages cream cheese

Drain pineapple, save juice. Dissolve JELL-O in InSinkErator hot water. Mix lemon juice and pineapple juice, adding InSinkErator® hot water to make 1 cup. Add to JELL-O. Pour 1/3 cup into loaf pan. Chill 1 hour. Blend remaining ingredients into leftover gelatin. Spoon over chilled JELL-O. Chill until firm. Invert before serving.

LOW CHOLESTEROL SUPREME PASTA SALAD

10 oz. frozen peas
1 cup diced celery
1 small can sliced water chestnuts
1 small package of pasta
1 tsp. light seasoned salt
1/2 tsp. Beau Monde seasoning
1 cup diced green pepper
1 cup chopped cucumbers
1/2 cup diced onion
1 tsp. celery salt
2 tsp. dill weed

Rinse peas in InSinkErator® hot water, drain. Cook your pasta using package directions but omit salt and start with InSinkErator® hot water. Cool, combine vegetables and seasonings with your pasta and refrigerate in airtight container. This will stay fresh for about a week without the dressing. When ready to serve, add your favorite low cholesterol dressing and tomatoes. Toss well!