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.
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.
Preheat oven to 350\u00b0.
In large bowl, combine all ingredients. In large shallow baking pan, shape into loaf.
Bake 45 minutes or until done.
Makes about 6 servings.
If roasts are very big, cut in half. Sprinkle roast with salt, pepper, and garlic salt (or powder). Place roast in warmers and fill warmers about one third full of water. Cook at 350\u00b0 between 5 and 6 hours, or until roast are tender. Remove roast and stir in gravy mix; stir in mushroom soup. If gravy appears too thick, add more hot water. Put roast back in gravy and cook about 1 more hour at 350\u00b0.
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.
ide.
3 Slice Mushroom into four large circles up to one
ombine with the onion, chopped mushroom stems, and 3/4 cup
Whisk eggs in a bowl and stir in potato, cheese and chives.
Pour mixture into a small frypan (preferably with a lid) that has been lightly sprayed with cooking oil.
Evenly spread tomato and mushroom pieces over the top and season generously with black pepper.
Cook over low-medium heat for 10-15 minutes until egg has set. You can set under a grill but I find this isn't necessary at a fairly low temperature especially if you cover the frypan during cooking.
In a large skillet, saute onion, celery and green pepper in butter until slightly softened.
Add cream cheese and stir.
Add bread crumbs, lemon juice, salt and pepper; mix well.
Stuff mushroom caps with mixture (mushrooms should be washed and laid on paper towel to dry until needed).
Place on greased baking sheet and bake at 375\u00b0 for 10 to 12 minutes.
May be put under broiler if you want them browned more.
Serve warm.
Mix ground meats with egg, seasonings and tomato juice.
Add crumbs.
Saute onion and garlic in a little butter.
Add chives. Shape individual loaves.
Place side by side on broiler-type pan. Bake at 350\u00b0 for 45 minutes.
Have ready mushroom caps dipped in melted butter.
Secure with toothpick on top of each loaf.
Bake additional 15 minutes.
Cream seasonings thoroughly into butter.
Spread a part of this butter mixture on the bottom of a casserole; arrange on mixture 18 large mushroom caps, open side up.
Dot each cap with some of the remaining butter mixture until all is used.
Add the cream and salt and pepper.
Bake in a very hot oven (450\u00b0) for 10 minutes, then serve at once in casserole in which they are cooked. Serves 6.
Saute mushrooms in butter over high heat about 3 minutes. Beat cream cheese until smooth.
Stir in crab, shrimp, nutmeg and seasonings.
Stuff each cap with a little of the seafood mixture. Arrange on a large baking sheet.
Place under preheated broiler until bubbling.
Garnish with strips of lemon peel and sprig of mint.
Wash mushrooms; pull out stems to dice.
Melt 1/2 to 3/4 stick of butter in a small pan; add diced mushrooms stems and onions, garlic, salt and pinch of oregano and saute.
Then add enough bread crumbs to soak up butter (but still leave moist).
Add grated cheese.
Stuff mushroom caps and bake at 400\u00b0 for 5 minutes (crunchy) or 10 to 12 minutes (soft).
Roll the chopped oysters in the bread crumbs.
Melt butter and add minced garlic.
Season with salt, pepper& herbs.
Fry the oysters in the butter mixture.
Fill the mushroom caps.
Place caps in a baking dish, sprinkle with any remaining butter from frypan and the white wine.
Sprinkle the cheese over the caps.
Cover& bake 350f for 15 minutes.
Uncover& broil for 1-2 minutes.
iscard the mushroom stems(I put in freezer to make Recipe #397862
owl, mix the cream of mushroom soup with 1 1/4
Heat 4 tablespoons butter in large skillet over medium heat. Saute
Fill a large pot with about 4 quarts
oasted bones and vegetables to large stockpot.
Add 1 cup