oasted garlic clove, (see various recipes on Recipezaar), set aside.
dd soup, broth, water and Kitchen Bouquet, stir to combine.
nce it thickens, add the kitchen bouquet and the can of
ven, combine onions, beef broth, Kitchen Bouquet and dark brown sugar
am and use a firm kitchen brush to scrub the meat
br>Add 1/2 teaspoon Kitchen Bouquet and stir.
Place steak in lightly greased casserole dish.
Salt and pepper to taste.
Cover with French fried onions.
Heat soup, water and Kitchen Bouquet until well blended.
Pour over steak. Cover with foil and bake at 350\u00b0 for 1 hour.
dd a small amount of Kitchen Bouquet to make a dark
Mix enough flour, salt and pepper to coat steak.
Roll steak in flour mixture.
Brown quickly in hot oil.
Place steaks in crock-pot.
Stir left over seasoned flour into hot grease.
Brown about a minute.
Then add soup, water and teaspoon of Kitchen Bouquet.
Heat until hot, bubbly and slightly thickened.
Pour over steaks and cook on low setting for 5 to 6 hours.
Serve over rice or creamed potatoes.
Coat crock with olive oil. Slice onion into 3 thick slices & place on bottom of crock. Place roast on top of onion. Add potatoes & carrots around roast.
Mix dry soup mix with 1 cup of water & pour over roast & vegetables.
Brush Kitchen Bouquet onto roast. Sprinkle roast with rest of seasonings to taste. (You can also add thyme, rosemary, oregano, etc.)
Cover and cook on high for 5-6 hours or on low for 10-12 hours.
Preheat oven 200 degrees.
Flour and brown steaks in a small amount of oil in skillet.
Place steaks in 8x12 casserole.
Add mushroom soup, water, and onion to meat drippings in skillet in which meat was browned.
Simmer together and add kitchen bouquet, Pour over steaks and bake covered for 2 hours.
Dredge steak in flour & brown quickly in hot oil. Mix soup & water & pour over meat, Top with onion. Cover & simmer for 1 hour. Add kitchen bouquet to taste.
rain on kitchen towels and serve on the skewer with American mustard
f drops of gravy coloring (Kitchen Bouquet) if needed to give
Preheat oven to 350\u00b0.
Coat bottom of a 1 1/2-quart baking dish with 1 tablespoon Shedd's Spread Country Crock.
Cover the bottom with potato slices.
Scatter half the onion on top.
Spoon half the cheese evenly on top of onions.
Dot with remaining Country Crock.
Repeat process.
Salt and pepper.
Pour chicken broth over all.
Bake, uncovered, 1 hour.
ach steak with prepared country gravy.
FOR COUNTRY GRAVY: Melt butter
Chop onion. Cut up bacon and fry until crisp.
Add onion, crisp bacon, 2 tablespoons bacon drippings, sugar, mustard, catsup and garlic salt to beans in a 3-quart casserole.
Cover mixture with country-style pork ribs. Cover and bake 3 to 4 hours at 350\u00b0. Makes 6 servings.
Marinate the country style ribs in the commercial marinade (I use Lawry's) for at least 2 hours inside a gallon-sized plastic baggie in the fridge.
Preheat oven to 350 degrees F.
Foil-wrap a baking sheet.
Place the ribs on the baking sheet, Sprinkle the S&P and other spices on the two ribs.
Bake on the middle shelf for 45 minutes.
Let rest for 5 minutes.
Serve.
Preheat oven to 425 degrees. Melt 2 tablespoons Country Crock(R) Spread in large nonstick skillet and saute broccoli and red bell pepper until crisp tender. Whisk milk and flour in large bowl. Add chicken, cooked vegetables, 2 cups cheese, and onion powder; toss to mix. Pour into 8-inch baking dish.
Combine panko crumbs, remaining 1 tablespoon Spread and remaining 1/4 cup cheese in small cup. Sprinkle over top of casserole.
Bake 30 to 35 minutes or until crumbs are golden and mixture is bubbly around edges.
In a large mixing bowl, combine the first 10 ingredients; taste salad.
Carefully season to taste (if needed) with salt and pepper--country ham is plenty salty so you may not need any salt.
Cover and refrigerate for several hours.
Spread about 1 cup salad on bottom half of toasted rolls; top with a few crisp lettuce leaves, cover with roll tops and serve.