f the packet of Good Seasons (reserve 1/4), paprika, garlic
Remove stems from mushroom caps, save stems for other dishes if you wish. Arrange caps on baking sheet with cookie rack on it, this keeps the bottoms from getting soggy.
In mixing bowl, add cream cheese and milk, start with 1TBSP and beat with beaters until blended and softer.
Add rest of ingredients, hand mix.
Stuff mushroom caps with mixture and bake 350-375 degrees for 15-20 minutes.
In a large bowl, combine pears and water. Add brown sugar, flour, 1/2 tsp cinnamon and nutmeg. Stir until fruit is evenly coated.
Pour into a greased 8-by-8-inch glass baking dish.
In a medium bowl, combine graham cracker crumbs and 1/2 tsp cinnamon.
Cut margarine into the graham cracker mixture until the pieces are the size of small peas.
Sprinkle graham cracker mixture over pears.
Bake in a preheated 350-degree oven for 30 minutes.
Serve warm or chilled with whipped topping.
Brown hamburger with chopped onion. Melt Velveeta cheese in microwave; add 2 cans Hy-Power chili to cheese and heat.
Add tomato juice and Worcestershire sauce to taste. Combine with hamburger in crock-pot and serve with chips.
Mix all ingredients well. Can add to a shaker bottle and shake well.
Add vegetables and marinate 1 hour.
Add chicken and marinate at least 12 hours.
1. Preheat oven to 350 degrees.
2. In a large casserole dish, mix Simply Potatoes Diced Potatoes with Onion, green pepper and corn. Drizzle with oil and mix to vegetables to coat evenly. Sprinkle Morton Natures Seasons seasoning blend over top and mix to distribute evenly. Spread evenly over bottom of pan.
3. Place into oven and cook for 30-40 minutes, stirring occasionally so that all pieces get even browning. Serve with steak or other favorite meat.
br>Season with dry Good Seasons Salad Dressing mix or dry
Saute cleaned mushrooms in butter for 5 minute.
Sprinkle with one of the Good Seasons mix.
Simmer, not boil, covered, for 1-1/2 hours.
Serve with party toothpicks, warm or room temperature.
Servings determined by size of mushrooms used.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
efore serving.
NOTES: Good Seasons Italian salad dressing makes an
Mix Good Seasons dressings by package directions; add seasoned salt.
Add meat.
Marinate for 7 days, stirring daily.
Use and or freeze in juice.
Cook pasta according to directions.
Chop and saute vegetable with 1/4 of Good Seasons, garlic and black pepper.
Add vegetables and chopped artichokes to pasta.
Add envelope of Good Seasons and salad dressing.
Mix well.
Add cheeses; stir again.
Chill before serving.
Cook spaghetti, rinse in cold water and drain.
Mix the Italian salad dressing and salad seasons (*Salad Supreme could be used in place of salad seasons), and set aside.
In a large mixing bowl, combine all the vegetables with the spaghetti, then pour in salad dressing.
Set bowl in refrigerator to marinate 2 to 3 hours before serving.
Serves 8 to 10.
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Make two recipes of cornbread according to the
Miso-Glazed Cod - Martha Stewart Recipes
t http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy
Peel and cube potatoes. Cook until a fork pierces them.
Mix Good Seasons Italian dressing according to the directions on the package.
Marinate the cooked potatoes in the Good Seasons Italian dressing and onion for 15 minutes.
Add the remaining ingredients.
Mix and refrigerate.