day.).
2. FINISH SOUP Remove bones from slow cooker
Brown beef; drain.
Add sausage and brown some more.
Add water, tomato sauce, tomatoes, Veg-All, beans and starter mix. Cook in large pot on high for 15 to 20 minutes, then let simmer for 30 to 45 minutes.
The best soup in Ware County!
n. To re-volumize the soup add the same amount of
Add cold water to soup pot, add organic, very low
njoy.
Like most chili recipes, this one tastes better the
ork of art on a \"world-class\" level.
You
broil chicken and cube.
cut and steam broccoli.
grate cheese.
mix together, cream of chicken soup, milk and Mayo.
Now layer, with broccoli on the bottom, then the chicken, and then the sauce, top it all with the grated cheese. Then bake at 350 degrees for 45 minutes
Serve over rice, and enjoy!
br>Fill each dish with soup, about 1 1/2 cups
Preheat oven to 350\u00b0.
Place meat in roasting pan lined with aluminum foil.
Brush meat with steak sauce.
Sprinkle with salt, pepper and garlic powder.
Sprinkle onion soup mix over the meat. Spread with mushroom soup.
Wrap loosely in foil and bake at 350\u00b0 for 2 1/2 to 3 hours.
Serves 6.
nd reserve. Pat the onion soup mix, flour, and salt on
Mix together all ingredients.
Sprinkle with Parmesan cheese. Bake, covered, 1 hour.
Uncover; bake 1/2 hour more at 350\u00b0.
(For lower fat, substitute 2 cups plain yogurt, not vanilla, for the sour cream.
For variety, substitute cream of mushroom soup and/or cream of celery soup for 1 or 2 cans of potato soup.
In a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.
Add half and half, bacon, cream of mushroom soup and stir until creamy. Add cheese and stir until completely melted. Simmer on low until potatoes are done.
Wash the beans and place in a Dutch oven.
Cover with water and soak overnight.
Drain the beans and add the water, ham hock, salt and pepper.
Cover and bring to a boil.
Reduce heat and simmer 1 1/2 hours until beans are tender.
Add the remaining ingredients.
Simmer 30 minutes more, stirring occasionally.
Remove ham hock from the soup.
Remove from bone, chop and return meat to the soup.
Serve with your favorite homemade bread.
ub posted in my other recipes).
Set grill rack to
Use deep, long pan.
Line with foil.
Place roast in bottom. Cover with onion slices and mushrooms.
Pour soup over roast.
Add vegetables.
Cook at 325\u00b0 for 3 1/2 to 4 hours.
Combine ground beef, rice, milk, minced onion, salt and pepper in bowl. Mix lightly, but well. Drop rounded tablespoonfuls of mixture into 13 x 9 x 2 inch baking pan.
Combine tomato soup and water in bowl; mix well. Pour over meatballs. Cover baking pan tightly with aluminum foil.
Bake in 350\u00b0F oven 1 hour or until hot and bubbly. Makes 6 to 8 servings.
Farm Journal's Best Ever Recipes.
After potatoes are cool, grate them coarsely.
Mix together margarine, soup, cottage cheese and onion.
Put into flat casserole dish and top with crumbs.
Bake at 350\u00b0 for 50 to 60 minutes.
Makes 8 to 10 servings.
Bring water and bouillon cubes to boil in 5 quart pan.
Add noodles.
When noodles are cooked, add chicken and soup, stir until combined throughly.
Remove from heat and add sour cream.
Salt and pepper to taste.
Enjoy!
Remove skin and shred chicken. Cook noodles as directed and drain. Set aside. Combine chicken broth, evaporated milk, butter, celery soup, carrots, and seasoning in large saucepan. Bring to boil then lower heat and simmer for 20 to 30 minutes. Add chicken and noodles to saucepan and heat through.
Use deep, long pan.
Line with foil.
Place roast in bottom. Cover with onion slices and mushrooms.
Pour soup over roast.
Add vegetables.
Cook at 225\u00b0 to 250\u00b0 overnight at least 8 hours.