Combine all ingredients and mix well.Store in airtight container and keep in refrigerator.Makes 3 cups of mix = 9 cans of soup. ...
In a 13 x 9-inch pan, stir the rice, onion soup mix, mushroom soup and water.Dip chicken in milk and salt and place, skin side up, over rice mixture.Bake, uncovered, for 1 1/2 hours at 350\u00b0. ...
Cream shortening and sugar until light.Add eggs.Beat for 1 minute at high speed.Add 1 cup of flour, beating for 1 minute. Add rest of flour alternately with milk.Add flavoring.Mix well. Bake 1 hour ...
Mix flour with sugar.Pour cream over mixture.Add butter on top.Bake in an unbaked pie shell at 350\u00b0 for 40 to 45 minutes. This is an old recipe like we used to carry to school. ...
Brown and break up meat.Add the next 12 ingredients.Cook until vegetables are partially done, then add remaining ingredients.Cook until vegetables are at crispness you prefer. Sometimes instead of p ...
Tear an egg size hole in the middle of the bread.Grease the top of the hot tin-can stove with margarine.Lay bread on the stove and break the egg into the hole of the bread.Cook until egg begins to h ...
Simmer meat in salted water for 2 1/2 hours, skimming every so often.Let broth stand overnight until fat congeals.Remove fat. Add vegetables, juice and seasonings.Simmer slowly for about 2 hours. ...
Mix all together and chill before serving with cauliflower, celery, carrot sticks, zucchini, cucumber slices or any other fresh vegetable of your choice.Real good. ...
Combine ingredients and cook until mixture is thick and clear, stirring to prevent burning.Pour into cans and seal. ...
Boil raisins, water and 3/4 cup of sugar until raisins puff. Combine 1/4 cup of sugar, salt, cornstarch and beaten egg yolks. Add to raisin mixture and then mix in the sour cream.Cook until thick.Ad ...