o resistance.
Prepare the Mushroom Ragout:
While the potatoes
owl.
Add cornstarch to mushroom sauce and bring to boil
In a roasting pan put the potatoes, carrots, celery, and onion.
Sprink with seasonings.
Mix the cream of mushroom soup with the milk and pour half of it over the vegetables.
Arrange the pork chops over the top of the vegetable mixture and season the chops to taste.
Pour remaining mushroom soup mixture over the chops.
Cover and bake at 375 degrees about 1 hour or until vegetables are fork tender.
This can also be made in a crock pot, slow cooker, or pressure cooker.
It can be converted easily for a crowd or potluck dinner.
Using your hands is the best way to get it done
otatoes gently coating them as best you can.
It is
Boil florets for 3 minutes or until just tender.
Mix beaten egg, milk, onion, mayonnaise, cheese, mushroom soup, salt and pepper. Lightly fold in florets into this mixture.
Pour into a greased 3 quart casserole dish. Sprinkle crushed crackers on top and drizzle with melted butter.
Bake in a 325 degree oven for 30 minutes or until bubbly. Careful not to overbrown cracker crumbs.
f Cream of Mushroom soup evenly on the bottom (best way I
ervings.
Farm Journal's Best Ever Recipes.
Cook and stir meat until brown.
Drain off fat.
Stir in remaining ingredients; heat to boiling.
Reduce heat; cover and simmer 15 minutes, stirring occasionally.
Divide mixture among four 1-quart freezer containers (about 3 cups in each).
Cool quickly.
Cover and label; freeze no more than 3 months.
Use freezer mix in the recipes posted separately.
roux. You can find recipes on this site on how
o sizzle a slice of mushroom. Add the mushrooms all at
one with curved sides works best), combine the mushrooms, olive oil
Combine vinegar, oil, green onions, parsley, salt, dry mustard, basil and pepper, stir well.
Set aside.
Carefully remove and discard stems (or freeze for later use) Add caps to vinegar mixture, toss gently to coat evenly.
Fridge for 4 hours.
Keep up airtight container.
*When I make this for home I ususally use the stems but you don't have to, otherwise I will freeze the stems for other recipes such as sauces.
trim the ends off the mushroom stems; wipe mushrooms clean with
about 1/2 inch thick. Best suggestion: place one breast at
If your family likes strong mushroom flavours then I highly recommend
rying pan (cast iron is best) over medium-high heat.
Bake cornbreads as directed.
Cool and break into crumbs. Place margarine and seasonings in microwave bowl and microwave on High 5 minutes or saute on stove.
Crumble sausage and cook thoroughly.
Mix all ingredients in a large bowl.
Best way is to use your hands.
If dressing is too dry, use another can of chicken broth.
Best when cooked inside a large turkey according to directions.
If baked in a casserole, dot with butter and bake, covered for 1 1/2 hours at 275\u00b0.
/4 inch slices (the best you can) I like to
First start cooking your rice.
Add butter into your rice as it is cooking.
Do not add salt.
if you do only add a pinch of salt.
Then cook your cream of mushroom soup, add little to no milk or water.
You want your cream of mushroom soup to be like gravy and not soup.
Use Cambell's soup as it's the best for this.
When it's all done mix the rice and soup together.
You can also mix in canned peas, but that is optional.
Now you can dish it up and eat, but be careful dish is very hot and may burn your mouth.