In 2-quart casserole, add mushroom and celery soups and mix. Place rinsed chicken in soup mixture.
Sprinkle onion/mushroom Recipe Secrets on top.
Add 1/2 cup water or chicken broth.
In a small bowl, combine broth and dry milk. Set aside.
Heat margarine in large saucepan over medium heat. Add onion, garlic and both chopped and sliced mushrooms. Cover and cook 8 to 10 minutes.
Uncover and adjust temperature to high. Allow moisture to evaporate.
Stir in flour.
With a wire whisk, blend chicken broth and milk mixture into mushroom mixture. Bring to a boil.
Add sherry, lemon rind, parsley and lemon juice.
Stir to mix well. Serve hot.
CANNED BEET RECIPE:
Place spinach in a salad bowl.
Add remaining ingredients; toss and serve.
5 minutes prep time; no cooking time.
FRESH BEET RECIPE:
Preheat oven to 450\u00b0F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
5 minutes prep time; 1 hour cooking time; 1 hour cooling time.
Preheat oven to 350\u00b0.
In large skillet, brown chops; drain. In greased 2-quart oblong baking dish, arrange potatoes, then chops.
Add Lipton onion mushroom recipe soup mix thoroughly blended with water.
Bake covered 1 hour or until potatoes and chops are tender.
Preheat oven to 375\u00b0.
In saucepan bring water to boil; stir in onion-mushroom recipe soup mix and simmer, covered, 5 minutes. Stir in flour blended with cream and Worcestershire sauce. Bring just to the boiling point, then simmer, stirring constantly until sauce is thickened, about 5 minutes.
Stir in cheese until melted.
Preheat oven to 375\u00b0.
In saucepan, bring water to a boil; stir in onion-mushroom recipe soup mix.
Simmer, covered, for 5 minutes.
Stir in flour, blended with cream and Worcestershire sauce.
Bring just to the boiling point, then simmer, stirring constantly, until sauce is thickened, about 5 minutes.
Stir in cheese until melted.
In a 2-quart casserole, arrange broccoli; top with cheese sauce, then bread crumbs and butter pats.
Bake for 15 minutes, or until heated through.
Makes 6 servings.
In a large mixing bowl, mix stuffing with 1/2 cup warm melted butter.
Add chopped clams, clam juice and minced crab meat; then add 2 tablespoons fresh minced garlic and green onions.
Melt remaining butter in a baking dish.
Take the mushroom caps and stuff with teaspoon (heaping full) and arrange in heavily buttered baking dish.
Bake, uncovered, at 400\u00b0 until slightly brown, then turn oven to broil until tops are crispy (about 3 minutes).
Melt 2 tablespoons butter or margarine and saute mushrooms for about 5 minutes over medium heat.
Set aside.
In a saucepan, slowly melt the rest of the butter or margarine and add the flour. Mix well.
Gradually add the chicken broth, half and half, lemon, mushrooms and parsley.
Simmer over low heat until ready to serve. Do not boil.
eparately.
Remove stems from fresh mushrooms& slice.
Heat oil
Slice mushrooms into salad bowl.
Grate Mozzarella cheese and add to mushrooms.
Chop green onions and parsley; add to mushrooms.
Mix oil, vinegar and Cavender's seasoning separately. Do not pour dressing over mushroom salad until ready to serve. Parsley must be fresh.
Wash mushrooms and cook in 1 quart of water until tender. Strain (save water).
Run mushrooms through food chopper.
Add sauerkraut juice to mushroom water.
Salt and pepper and bring to boil.
Brown flour in butter until brown; add onion and brown.
Add 1/4 cup water and bring to a boil and stir.
Strain; add to sauerkraut and mushroom juice with mushrooms and simmer for a couple minutes.
Blend all ingredients, except mushrooms and lettuce in a large nonaluminum bowl.
Add sliced mushrooms and toss very well. Arrange lettuce on individual serving plates and place mushroom salad in center.
Saute mushrooms in butter until liquid is absorbed.
In food processor, using steel blade, combine cream cheese, wine, lemon juice, garlic powder and Tabasco until smooth.
Add mushrooms and process until blended.
Pour into a small bowl which has been lined with plastic wrap.
Chill at least 4 hours.
Unmold onto serving dish.
Garnish with mushroom slices.
Serve with crackers, zucchini and yellow squash slices.
Combine cream cheese, milk, thyme and parsley.
Fill mushroom caps with cheese mixture.
Bake in oven at 350\u00b0 for 15 minutes.
Mix vinegar, salt, garlic and pepper.
Toss the mushrooms in the mixture and let stand for 15 minutes.
Toss the spinach and oil until leaves glisten.
Toss the mushroom mixture with spinach.
Serve immediately.
Combine mushrooms and onions.
Blend vinegar, oil and seasonings in blender.
Add cheese to mushroom/onion mixture. Pour dressing over salad.
Mix well.
Serve immediately. Delicious but does not keep well.
kip this step, preferring identifiable mushroom slices.).
Pour the mixture
Brush mushroom caps with butter and set aside.
Combine remaining ingredients and fill caps.
Place on baking pan, filled side up.
Broil 6 inches from heat about 5 minutes or until cheese is bubbly and mushrooms are heated through.
Saute mushroom caps in 1/2 of the butter.
Saute onions in remainder of butter with chopped stems.
Mix stems, onions and spinach together.
Season with salt and pepper.
Place in casserole dish.
Sprinkle with garlic salt and 1/2 of the cheese.
Place caps on top of cheese and sprinkle with rest of cheese.
Bake 20 to 30 minutes at 350\u00b0.
Melt margarine in a large saucepan. Add onion and stir over medium heat until onion is translucent. Add mushrooms and cook 5 minutes, stirring occasionally. Blend in flour until vegetables are well coated. Add stock slowly, stirring constantly. Bring mixture to a boil over medium-high heat, then reduce heat and simmer 5 minutes.
Add white pepper, nutmeg, cream cheese and milk.
Stir until cheese is melted and milk is warmed through, but do not boil.
After placing in individual serving bowls, garnish with fresh herbs.
Serves 6.