Saute onion in butter or margarine just until soft in a medium size saucepan.Stir in soup, water, chicken, corn, evaporated milk and pepper; heat just to boiling.Pour into heated soup bowls.Sprinkle ...
In a 2-quart saucepan, combine soup, water and pepper.Over medium-high heat, heat to boiling.Stir in rice.Reduce heat to low.Cover.Cook 25 minutes or until rice is tender and mixture is creamy, stir ...
Combine biscuit mix, eggs, milk and sugar.Beat until smooth. Pour into 12 greased 1 1/2-inch muffin cups.Spoon 1 tablespoon pie filling into each cup.Bake in preheated oven at 375\u00b0 for 30 to 35 ...
Cook chicken in water and salt until tender.Remove from broth, bone and cut in small pieces.Take fat from broth and use 1 quart of broth.Cook noodles in broth with lid off after it starts boiling.Co ...
Saute onion in margarine until soft.Add sliced squash and peaches.Cover and simmer on low heat about 15 minutes, until squash is crisp and tender.Stir occasionally and season. ...
In a large stock pot, add chicken broth to vegetables and butter.Cook until vegetables are tender.Add milk and cheese over low heat.Combine flour, cornstarch and water, stirred together.Add to first ...
Brown hamburger and put in all ingredients.Simmer for about one hour or until vegetables are cooked.Can add potatoes, if desired. ...
Boil noodles according to package directions.Butter dish thickly.Layer noodles and ham alternately, ending with noodles. Beat yolks and milk together.Pour over top and bake at 350\u00b0 for 30 to 40 ...
Drain each can and put vegetables in a bowl.Heat to boiling 1/2 cup vinegar, 3/4 cup sugar and 1/2 cup salad oil.Cool slightly.Pour over vegetables.Refrigerate 2 hours or overnight.Keeps well in ref ...
Preheat oven to 400 degrees.Grease 10x6 or 11x7 pan.Mix baking mix with milk, eggs, parsley, sage, thyme, salt, poultry seasoning, and pepper with a fork until batter is uniform (batter will be lump ...