In bowl, blend Campbell's dry vegetable or onion soup and recipe mix, sour cream, plain yogurt, chopped green onions and frozen, chopped spinach, thawed and well drained.
Cover; refrigerate at least 2 hours.
Makes 2 3/4 cups.
Heat oil in large nonstick skillet over medium-high heat and cook chicken, turning once, 8 minutes or until thoroughly cooked.* Remove chicken from pan.
Add broth and Recipe Ready Celery to skillet; bring to a boil over high heat. Continue boiling 1 minute. Stir in stuffing mix and apple. Remove from heat.
Arrange chicken in skillet and sprinkle with cheese. Stand covered 5 minutes.
e chillies, shallots, garlic, turmeric and ginger until softened. Remove from
Blend Campbell's soup and recipe mix and sour cream.
Cover; refrigerate 2 hours.
Serve with vegetables or chips.
Makes 2 cups and may be doubled.
Preheat oven to 375\u00b0.
In 2-quart saucepan over medium heat, cook carrots, onions and thyme in butter until vegetables are tender, stirring often.
In a large skillet, heat corn oil over medium-high heat.
Add shrimp and garlic; saute 5 minutes or until shrimp turn pink. Remove.
Add water, wine, soup mix, oregano and dried red pepper to skillet.
Stirring constantly, bring to a boil.
Reduce heat to low; simmer 5 minutes.
Return shrimp to skillet; simmer 2 minutes. Spoon over pasta; toss to coat.
Serves 4.
In a medium bowl, combine soup mix, sour cream and mayo.
Stir in spinach and water chestnuts.
Cover and chill.
To serve, scoop out the center of the round Hawaiian bread and tear into bite size pieces for dipping.
Fill the center of the bread with the dip and arrange the pieces of bread around the outside.
Can also be served with rye bread, if desired.
In large bowl, mix 1/2 cup mushroom soup, beef, onion soup mix, bread crumbs and egg.
In baking pan firmly shape meat mixture into 8 x 4-inch lof pan.
Bake at 350\u00b0 for 1 1/2 hours. Spoon off 2 tablespoons drippings; reserve.
In saucepan over medium heat, heat remaining soup, water and reserved drippings. Bring to a boil, stirring constantly.
Thin sauce with additional water to desired consistency.
Spoon over meat loaf.
Makes 8 servings.
Serve with your favorite vegetables.
In large bowl, mix thoroughly 1/2 cup of the mushroom soup, beef onion soup mix, bread crumbs and egg.
In 12 x 8-inch baking pan, firmly shape meat mixture into 8 x 4-inch loaf.
Bake at 350\u00b0 for 1 1/4 hours or until done.
Spoon off 2 tablespoons dripping; reserve.
Cut cauliflower into small pieces.
Make medium white sauce. Melt shortening in saucepan over low heat.
Add flour and add milk slowly, stirring constantly until sauce boils and thickens.
Stir in salt and pepper.
Place cauliflower in baking pan; add white sauce and cheese.
Bake 20 minutes at 350\u00b0.
This makes 1 cup white sauce and recipe needs 2 cups.
In a large soup pot ( or crock pot ) saute carrots, celery, and ham in olive oil.
Add tomatoes, chicken stock( or water) and bean and spice mix.
Bring to a boil. Cover partially, and reduce heat and simmer until beans are tender.
Cook pasta until al dente.
To serve:.Place pasta in the bottom of bowls and spoon hot soup over the pasta. Garnish with Parmesan Cheese.
Blend soup mix, sour cream and mayonnaise.
Stir in spinach, cheese and water chestnuts.
Cover.
Chill 2 hours.
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