mooth, add in warmed chicken broth and cream and pulse for
Cook frozen broccoli with a little water.
Cook onion in College Inn.
Melt butter; add Bisquick and make a paste.
Add this paste to College Inn.
Stir well.
Add broccoli, pepper and half and half.
Heat and serve.
about 2 minutes. Stir in broth and tomatoes and bring to
eat and vegetables from the broth.
Pull meat off the
In 20 quart
canner,
boil
stewing chicken with canner 1/2 full of water.
When
done,
save
water.
Pick
meat
off bones, then put meat
back
in canner with water.
Add College Inn chicken broth and fill
up rest of canner with water.
Add celery and carrots and boil for 10 to 15 minutes.
Add rest of ingredients including noodles;
no need to boil again.
Put in canning jars.
Pressure can
quarts
for
15 minutes and pints for 10 minutes.
Makes approximately 18 quarts.
Brown pork chops in frying pan.
In a baking pan, put in rice, salt, pepper, bouillon cubes, cut-up onion, College Inn beef broth and one can of water.
Place browned pork chops on top of liquid. Bake in 350\u00b0 oven for 1 1/2 hours.
Serve with vegetable or applesauce.
Delicious!
br>In large pan bring broth to a boil. Add soy
Wash all vegetables and cut into chunks.
In large pot, saute leeks in butter.
Add rest of vegetables and cover with water. Boil until vegetables are tender.
Add College Inn, salt and pepper and cook about 15 minutes more.
Let cool slightly and add half and half.
Blend mixture in blender a little at a time and pour into another pot.
Garnish with sherry and croutons.
In a large pot, heat broth.
In another pot, boil escole in water until it is tender, drain.
Mix ground chicken with bread crumbs and 1 egg, beaten.
Make into mini meatballs.
Fry with vegetable oil.
In a separate pot, boil pastine.
Add drained escole, pastine and meatballs to broth.
Add 1/2 cup to 1 cup of grated Locatelli cheese.
Once all is added, drop beaten egg into mixture.
Mix all together and let simmer on warm for 5 minutes. Enjoy!
Heat chicken broth, diluted with 1 cup water,
In a 13 x 9-inch pan, sprayed with Pam, layer chicken cutlets, ham, cheese and precooked Stove Top stuffing.
Pour chicken broth over top.
Bake in a 350\u00b0 oven for 1/2 hour or until bubbling. Serves 4 to 6.
Saute onions in butter until light brown.
Add salt, pepper and bay leaf.
Add the sherry wine and simmer for a few minutes. Add beef consomme and chicken broth.
Cook for approximately 20 minutes.
Let boil for 10 minutes.
Ladle into 6 French onion soup bowls.
To each bowl, add 1 crouton and 1/2 teaspoon Parmesan cheese.
Lay 1 slice of Provolone cheese over each bowl and cover with this layer of Parmesan cheese.
Bake in broiler (or oven) until cheese is bubbly and brown.
lmonds (optional), rice and chicken broth into the casserole, mix all
Saute garlic in butter for 2 minutes.
Add tortellini and broth and bring to a boil.
Simmer for 10 minutes.
Add thawed spinach and tomatoes.
Simmer 5 minutes more.
Garnish with Parmesan cheese.
Empty cans of chicken broth in pot.
Add cubed
Make small meatballs out of ground beef; put broth, tortellini and spinach on stove.
Add meatballs, cook until tortellini are tender, about 20 minutes.
Serve with grated cheese and Italian bread.
inutes.
Add squash and broth.
Bring to a gentle
Boil potatoes, carrots, onion, celery, salt and pepper in chicken broth for 10 minutes.
Do not drain.
In a saucepan, melt butter.
Add flour; cook to make a paste.
Add milk.
Stir until thicken.
Add cheese until melted.
Add this to vegetables.
Add creamed corn.
Enjoy.
Combine the 2 cans of beets and 1/2 cup of beet liquid in blender jar.
Puree until mixture is smooth.
Add chicken broth, onion, lemon juice, salt and pepper and puree again until mixture is smooth.
Taste and adjust seasoning to taste.
Transfer to bowl, cover and refrigerate overnight.
tir in the beans and broth, then heat to boiling; reduce