day.).
2. FINISH SOUP Remove bones from slow cooker
njoy.
Like most chili recipes, this one tastes better the
dvance or used for other recipes calling for vegetable broth or
In a small bowl combine soup, taco seasoning mixed with hot pepper sauce, stir until blended.
On large serving plate, spread mixture into a 6 inch round.
Spread sides and top of bean mixture with sour cream to cover. Layer chiles, olives, cheese, sprouts and tomatoes over sour cream.
Cover and refrigerate at least 4 hours. Surround with tortilla chips to serve.
Makes 10 appetizer servings.
Heat all together. Serve in little cups with dab of butter on top as an appetizer. Good to serve with little cheese crackers.
\" pieces; set aside. To soup add celery, onion, garlic, and
NSTRUCTIONS:
In a big soup pot add 2 tablespoons of
live oil. Use a large soup pot!
Cut the bell
br>Fill each dish with soup, about 1 1/2 cups
Turn your crock pot on and get it warmed up. You can put it on High to start. Add the Meatballs and then add the Cream of Celery Soup, French Onion Soup and water. Stir everything together. After about 30-45 minutes turn it down to low and let simmer until you are ready to serve.
*Variation - Cut up 4-5 large Yukon gold potatoes into large 2 inch pieces. Boil potatoes for about 8-10 minutes and add to the crock pot with the meatballs. Add a can of Cream of Mushroom soup for extra gravy.
Combine cream cheese and soup (undiluted) in double boiler. Heat and stir until smooth.
Dissolve gelatin in water according to package directions, then add soup mixture.
Fold in remaining ingredients.
Blend well.
Pour into 5-cup mold.
Refrigerate until firm.
Serve with fresh vegetables and crackers.
Rinse shrimp well.
Set aside.
Dissolve gelatine in boiling water.
Set aside.
Bring tomato soup to a boil.
Add cream cheese. Let it melt into soup.
Add mayonnaise.
Mix well.
Add celery, onion, chives, parsley and shrimp.
Stir well.
Pour into prepared ring mold or fancy fish mold that has been sprayed with Pam vegetable oil.
Place into refrigerator overnight.
Unmold onto platter or tray that has been lined with lettuce leaves.
Serve with crackers.
Bring soup to a boil.
Melt cream cheese in soup.
Add other ingredients and put in ring mold.
Chill.
Unmold and serve with crackers.
In most of these soup recipes \"stock or water\" appears on the list of ingredients.
You can get delicious soups using plain water as the vehicle, but vegetable stock lends a fuller, more vegetable-y flavor.
Stock-making is an old-fashioned approach to soup; it enriches the atmosphere of our modern, expedient kitchens.
Further, it makes good use of vegetable scraps which would otherwise be thrown away.
Cook on high for about 2 hours chicken breasts, chicken stock, tomato sauce, green chilies, cream of chicken soup, taco seasoning, minced onion, and garlic powder.
Take out the chicken breasts and let them cool off enough to touch them. Then dice them up into bite sized pieces. Then, add the chicken back into the crock pot.
Add the remaining ingredients and stir. I covered the pot back up and reduced the setting to low and cooked the rest of the afternoon.
Combine first 4 ingredients until well blended.
Stir in milk and simmer for a few minutes.
Smooth peanut butter may be substituted for a smoother soup.
Good as an appetizer.
Heat the soup. Dissolve gelatin in water and add to the soup. Add softened cream cheese and blend until smooth.
Add the remaining ingredients and pour into an oiled mold.
Chill until firm. Unmold.
Serve with crackers.
In saucepan, bring soup to boil and add cubed cream cheese.
Remove from heat and stir until smooth,.
Dilute gelatin with water. Stir into soup mixture.
Stir in remaining ingrediemts and pour into mold that has been sprayed with Pam.
Chill until set, about 3 hours.
Invert mold on serving platter. (If it does not come out right away, run knife around edge of mold to help loosen, or run warm water around bottom of mold a few seconds).
Serve with crackers and enjoy. (Leftovers keep for quite awhile if refrigerated.).
Cook 1 1/2 hours.
Makes 14 cups or 10 large servings.
Combine all the ingredients together.
Store tightly covered in an a large glass container.
Use desired amount in soup recipes.
The beans will have to soak overnight in water before using.