Melt butter in pot.
Add onion and cook until limp.
Add chicken broth, okra, cayenne, tomatoes and green pepper.
Simmer partially covered for about 1 hour.
Add rice, chicken and chicken gumbo soup and simmer about 1 hour.
Salt and pepper before serving.
In large saucepan, combine stewed tomatoes, tomato soup, chicken gumbo soup, 2 soup cans water, green onions, sweet potato, celery, parsley, worcestershire sauce, garlic, tabasco, and bay leaf. Bring to boiling; reduce heat. Cover and simmer until vegetables are tender, about 30 minutes. Add shrimp and clams with the liquid and simmer until heated through, about 10 minutes. Season to taste with salt and pepper. Remove bay leaf.
In a large skillet saute onions in a small amount of oil.
Add tomato sauce with 1/2 can of water.
Add seasonings and chicken gumbo soup.
Rinse can with water and add to skillet.
Let simmer 20 minutes.
Prepare rice according to package directions.
Blend gumbo mixture into cooked rice.
Serve as a side dish with anything.
Serves 4 to 6.
Mix the crab and gumbo soup and cream together.
Heat thoroughly; do not boil.
Sprinkle with chopped chives and serve. Serves 4 to 6.
Slice potatoes lengthwise into baking dish; cover with seasoned pork chops.
Slice onions and place on top of pork chops. Add 2 cans chicken gumbo soup.
Bake at 375\u00b0 for 1 hour.
Serves 4.
Combine Minute rice and chicken gumbo soup, adding 1 can water.
Bring to a boil and remove from heat.
Add cheese and allow to stand 10 to 15 minutes.
Add shrimp, broken into halves. Reheat and serve.
Brown
hamburger
meat and onion.
Add catsup, mustard, salt and
pepper
to
taste and chicken gumbo soup.
Stir and heat until bubbly.
Serve on open faced hamburger buns.\tThis is quick and easy and kids like it!
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
br>
To serve, ladle gumbo into individual bowls. Sprinkle each
tomatoes, chicken soup base, hot water, rice, veg gumbo (or okra), chicken
Cook hamburger and drain.
Stir in gumbo soup, chicken soup, and mushroom soup.
Add a little mustard.
Serve over toast.
Spread rice evenly in buttered casserole pan.
Sprinkle 1/4 of the dry onion soup on rice.
Place chicken on rice.
Sprinkle with remaining onion soup and pepper to taste.
Blend well the mushroom soup, chicken gumbo soup and water.
Pour over chicken and rice. Dot with margarine and cover with foil.
Bake 2 hours at 325\u00b0.
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
Wash pork chops.
Salt and pepper each side. Smear each side of chop with prepared mustard (about 1 teaspoon).
Dredge in flour.
Brown in oil on each side in skillet.
Empty contents of one can of soup over chops.
Cook for 1 hour at 350\u00b0.
All this may be done in electric skillet or you may place chops in covered baking dish and pour soup over them and bake in oven or microwave. Good accompaniments are rice and purple hull peas.
Grease bottom of pan with shortening.
Put a layer of onion, bell pepper, tomatoes and celery.
Brown chicken on both sides. Place chicken on top of vegetables.
Bring 1 cup of rice and water to boiling.
Pour over top of chicken.
Add chicken gumbo soup. Add salt, pepper and garlic salt as desired.
Add a little of the onion soup mix.
Bake about 40 to 45 minutes.
Rub mustard on both sides of chops.
Roll in flour and brown on both sides.
Drain off fat.
Add chicken gumbo soup and cream of chicken soup.
Cover and cook on low heat until tender or bake in oven about 35 minutes.
Serve with mashed potatoes or steamed rice.
Brown hamburg (loose).
Add onion soup mix and chicken gumbo soup.
Allow to cool down.
Thicken, if desired, with cornstarch. Place mixture in hot dog buns and serve.
First put layer of onion, celery and bell pepper in crock-pot. Add chicken and bay leaf.
Next, add rice, soup, water and file. Cook on low heat for 6 to 8 hours, or on high for 2 1/2 to 4 hours.
If it gets too dry, add a little boiling water.
Brown the ground beef with the onion, salt and pepper.
Add to the mixture 1 can of chicken gumbo soup, mustard and catsup.
Let this simmer for about 15 minutes and then serve on buns.