day.).
2. FINISH SOUP Remove bones from slow cooker
then add cream of mushroom soup, sugar, salt, pepper, milk and
ntil smooth; stir into the soup mixture. Cook and stir until
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
Combine flour with salt and pepper.
Lightly dust cubed pork with flour.
Brown pork in hot oil over medium-high heat until browned.
Add chicken broth, onion, green chiles, Rotel tomatoes, hominy, oats & garlic.
Salt & pepper to taste.
Bring to a boil and simmer 3 to 4 hours. I usually cover the soup until the last hour, then remove the lid so the soup will cook down a little.
g, Calcium: 36 mg.
Diabetic Exchanges: 3 Lean Meat, 2
Sugars: 2g, Protein: 4g.
Diabetic Exchanges: 1 Starch, 1/2
In a medium saucepan cook sausage over medium heat until browned, using a wooden spoon to break up meat as it cooks. Add butter to saucepan. Stir until butter is melted. Stir in flour, 1/4 teaspoon black pepper and 1/8 teaspoon salt. Cook and stir 1 minute. Whisk in milk. cook and stir until thickened. Cook and stir 1 minute more.
Split each Cheddar Biscuit. Serve sausage mixture over split biscuits. If desired, garnish with fresh sage.
4 Servings: 1/2 cup gravy and 1 biscuit each.
Preheat the oven to 425\u00b0F.
Combine the soup, milk, chicken, and peas & carrots in a large bowl.
Pour the filling mixture into a 9-inch deep-dish pie plate; cover with the pie crust and press the edges to seal; make several slits in the crust for venting.
To avoid spills, place on a baking sheet and bake for 40 to 45 minutes or until heated through and the crust is golden; let sit for 5 minutes then cut into wedges and serve.
1. heat butter and oil in large skillet or pot over med. high heat until melted.
2. add bell pepper, onion, chicken, garlic, italian seasoning and red peppers.
and cook until done and lightly browned
3. add cooked pasta, soup, can of water and lemon juice then stir.
4. add tomato and serve.
5. enjoy! with a nice green salad and/or garlic bread.
njoy.
Like most chili recipes, this one tastes better the
dvance or used for other recipes calling for vegetable broth or
: Because the traditional French soup is pale green, Richard Grausman
Brown ground beef in a large pot. Drain off fat after it is cooked.
Add diced peppers and onions to pot.
Pour in tomato soup, beef broth, and diced tomatoes.
Bring to a boil then reduce heat and simmer.
Add brown rice, cook until peppers and onions reach desired tenderness and soup thickens.
Preheat oven to 350 degrees F (180 deg.C).
In a large bowl, combine mushroom soup, milk, tuna,onions, garlic and cheddar cheddar cheese.
Toss with cooked pasta.
Transfer to greased 9-inch (23) square casserole pan.
Sprinkle with parmesan cheese.
Bake uncovered for 30-45 minutes.
live oil. Use a large soup pot!
Cut the bell
\" pieces; set aside. To soup add celery, onion, garlic, and
NSTRUCTIONS:
In a big soup pot add 2 tablespoons of
In a nonstick skillet, brown meat (use some fat if desired or if you don't have nonstick pans).
At this point you can tranfer to a crockpot and cover with soup. If you want to put the meat in without browning you can, I think browning the meat makes the gravy richer.
If cooking in the skillet, cover with soup (use 1 or 2 cans depening on how much gravy you want) and add a little water as necessary to thin. Allow to simmer 15 minutes or until chicken is cooked through and sauce is thickened.
Salt and pepper to taste. Serve over rice.
Mix in large pan the soup, water, onion and green pepper.
Add meat, rice and seasonings.
Shape into small balls; place into soup mixture.
Simmer slowly for 40 minutes.
Serve on warm plate with sauce spooned over meatballs.
When served, rice sticks out of meatballs, making them look like little porcupines.