Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
Saute celery and onion in oleo; pour onion and celery mixture over crumbled corn bread.
Add poultry seasoning and garlic, then add undiluted chicken and rice soup; mix well and add egg.
Bake at 400\u00b0 until edges are brown.
Bake pieces of broiler chicken on top, if desired.
Flour pork chops and lightly brown in oil in a heavy skillet. Remove from skillet and drain.
In a large casserole dish, stir together chicken and rice soup, water and instant rice.
Add pork chops.
Cook for 1 hour in a 375\u00b0 oven.
Simmer chicken in pan until completely cooked.
Pour in can of chicken and rice soup.
Fill empty can with rice and pour in. Add water.
Let cook until rice is soft and fluffy.
Then serve.
Brown noodles in margarine.
Add 2 cans chicken and rice soup, two cans of water, onion dip and mushrooms.
Mix thoroughly. Bring to a boil and add Minute rice.
Cover and turn off heat.
In a frypan, let the oil get hot; cook meat (in batches if necessry) until browned on all sides; drain off fat.
Add to a 4-6 quart slow-cooker: squash, carrots, onions, garlic, thyme, and basil.
Place meat on top of vegetables.
Pour in broth and wine Cover and cook on LOW for 7-10 hours.
Add in spinach and rice; cover and cook 5-10 minutes or until rice is tender.
In skillet, brown ground beef and drain.
Add soups and rice to ground beef.
Mix together.
Pour into a large baking dish. Bake 1 hour in oven at 300\u00b0.
Cover with lid or aluminum foil.
Brown beef in 2 tablespoons oil in large pot.
Remove beef and place in 4 cups of the water.
Place onions, garlic, celery and green pepper in large pot and cook until onions are tender.
Add spices and mix with onion mix.
Add beef and water.
Next, soften 5 bouillon cubes in 1 cup water and add to soup.
Add tomato, tomato sauce, tiger sauce and soy sauce.
Bring to a boil, stir, reduce heat to simmer and cook for 1/2 hour.
Add rice and cook for another 1/2 hour.
Toast bread; soak in chicken and rice soup. Mix all ingredients with meat. Shape meat mixture into balls and brown in fat. Put meat balls in casserole dish and cover with cream of mushroom soup mixed with 1/2 can water. Cover casserole and bake at 325\u00b0 for 2 hours.
Brown meat and onion in butter or margarine.
Mix together the meat, soups, water and seasonings.
Pour into a 9 x 9-inch casserole dish.
Bake at 350\u00b0 for 45 minutes.
Crumble potato chips on top; bake another 15 minutes.
(Buttered bread crumbs can be substituted for potato chips.)
Brown beef and onion in a small amount oil.
Add other ingredients.
Mix well and pour into greased casserole.
Bake for 1 hour at 325\u00b0.
Serves 3 to 4.
Wash beef; pat dry with paper towels.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Stir rice portion of packaged rice mix into beef; cook and stir until rice is lightly browned, about 5 minutes. Pour water into beef and rice, stir seasoning packet from rice into mixture, and cover skillet. Bring to a boil, reduce heat to low, and simmer until the liquid has been almost completely absorbed, about 30 minutes.
Brush mustard over both sides of pork chops.
Coat with flour. Brown in oil in skillet.
Place rice in a 9 x 15-inch baking dish and top with pork chops.
Sprinkle with onion soup mix.
Mix chicken and rice soup with 1 soup can water in bowl.
Pour over pork chops.
Bake at 350\u00b0 for 45 to 60 minutes or until pork chops are tender.
Yields 6 servings.
First mix together flour, salt, dry mustard and garlic powder. Dip pork chops in mixture, then brown in oil.
Place browned pork chops in crock-pot and pour chicken and rice soup over pork chops. Cook low all day.
Serve over rice.
Melt stick (cube) margarine* in baking dish in oven.
Mix soup and rice mixture and put in dish.
Layer chicken on top.
Lightly salt and pepper and pour melted margarine over*.
Bake at 300\u00b0 for 2 hours.
Brown chicken with butter.
Add cream of chicken soup, chicken and rice soup and cup of rice.
Bake at 325\u00b0 for 60 minutes.
Coat each slice of tenderloin with mustard, then coat lightly with flour.
Brown in oil.
Put in ovenproof pan large enough for each piece to lay flat.
Pour can of chicken and rice soup over meat.
Cover with foil and cook in oven at 250\u00b0 to 275\u00b0 for 1 hour and 15 minutes.
More rice may be added (approximately 1/2 cup).
Brown sausage, onion and bell pepper; drain.
Cook rice.
Add corn, soup and rice.
Mix all together in a 9 x 12-inch pan.
Bake at 350\u00b0 for 30 minutes.
Make small balls from sausage and fry.
Remove from skillet. Pour off grease, leaving about 1 tbsp.
Stir in chopped scallions. Stir and fry a few minutes, then add garlic.
When done, but not dark, remove from skillet.
In large bowl, mix cooked rice, soup and water chestnuts.
Mix well.
Add sausage, onion and garlic and stir.
(If mix seems dry, add 1 cup of chicken bouillon.)
Put in casserole dish and bake uncovered at 350 for 30 minutes.