Heat butter and oil in large skillet.
Brown pork chops on both sides. Set aside.
Combine soup, mushrooms, mustard, chicken broth, garlic, salt, basil and pepper in slow cooker.
Add potatoes and onion, stirring to coat.
Place pork chops on top of potato mixture.
Cover and cook on Low 8 to 10 hours or on High 4 to 5 hours.
Sprinkle with parsley.
ortillas
Add chicken and soup mixture over the tortillas.
In large saucepan, cook potatoes and onion in enough water to cover and cook on medium heat until tender. Add cubes of cream cheese. Remove from heat and stir until cheese is melted. Add soups, butter and spices. Serve hot. Top with onion bits and/or green onion tops.
Place celery, carrots, onion, bouillon, soup mix and chicken broth in
Preheat oven to 425 degrees.
In a 9x9 inch baking dish combine rice, soup and broth.
In a 9x9 inch baking dish combine rice, soup and broth.
Cover with foil and bake for 30 minutes.
Remove cover and bake 30 minutes more.
rom the second (for the soup) section of ingredients.
Let
OU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
n. To re-volumize the soup add the same amount of
o the Jar:
Hearty Winter Soup Preparation.
To prepare, wash
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2. FINISH SOUP Remove bones from slow cooker
Combine all ingredients with enough water to make a good thick soup.
Let simmer as long as you like.
Saute ground beef until brown.
Add onion, green pepper and garlic.
Cook 15 to 20 minutes.
Add all other ingredients except cabbage; simmer, covered, for 1 hour.
Add cabbage and cook 30 minutes longer.
Soup will thicken when lid is removed.
This soup freezes well.
Combine
water, margarine, carrots and onion and simmer for 10 minutes.
Add the potato soup, milk, corn, cauliflower, both cheeses and pepper.
Cook until it is serving temperature and enjoy.
Combine all ingredients in a large bowl.
Mix and measure out 2-cup portions and store each portion in airtight containers. Makes 20 portions.
ill fall apart in the soup).
You should make around
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.
Saute onion and celery in butter (do not brown).
Add remaining ingredients and simmer for 5 minutes.
(I don't like tomato soup, but I love this!)
njoy.
Like most chili recipes, this one tastes better the
Mix thoroughly 1/2 cup tomato soup, beef, onion soup mix, bread crumbs and egg.
Shape firmly into 8x4 inch loaf baking pan.
Bake at 350\u00b0F for 1 1/4 hour or until done.
Mix 2 T drippings, remaining tomato soup and water in saucepan; heat through.
Serve with meatloaf.