In large bowl combine beaten egg, Lipton onion soup mix, water, bread crumbs and ground meat.
Shape into patties.
Grill or broil until done.
Makes 8 servings.
Peel and slice potatoes.
In mixing bowl, mix potatoes with enough oil to coat.
Cover with Lipton onion soup mix.
Bake at 350\u00b0 until potatoes are done.
In a gallon Ziploc bag, combine Lipton onion soup mix and oil. Mix thoroughly.
Add potatoes.
Zip bag and coat potatoes.
Take out of bag and put in a dish with top and bake in oven, covered, at 350\u00b0 for 1 hour.
Preheat oven to 450\u00b0.
In shallow baking or roasting pan, thoroughly blend all ingredients, except potatoes.
Add potatoes and turn to coat thoroughly.
Bake, stirring occasionally, for 60 minutes or until potatoes are tender and golden brown.
Garnish, if desired, with chopped parsley.
Makes about 8 servings.
Also terrific with Lipton onion recipe soup mix.
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 350\u00b0.
In large bowl, combine all ingredients and stir and blend until well mixed.
Pour into loaf pan or dish sprayed with nonstick cooking spray and bake at 350\u00b0 for 1 hour and 20 minutes.
Remove and serve.
Wonderful served with baked potato. Recipe makes 8 servings.
Ultra low-fat.
In medium saucepan, bring 2 cups water to boil.
Stir in Lipton onion recipe soup mix; simmer covered 10 minutes.
Stir in flour blended with remaining water.
Bring to a boil, then simmer, stirring constantly, until gravy is thickened, about 5 minutes.
eavy duty foil; top with potato mixture. Wrap foil loosely around
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 450\u00b0.
In an 8-inch baking dish, arrange asparagus.
Drizzle with Lipton Onion Butter, then sprinkle with cheeses.
Bake for 10 minutes, or until cheese is melted.
Makes 6 servings.
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.
Melt butter/margarine in a large Skillet.
Brown Wide Egg Noodles.
Add boiling water to pan.
Add 1 Can of soup, 1 cup of rice and 1 envelope of lipton Onion Soup.
Cover and cook on low flame until water is absorbed between 20-25 minutes.
Blend all together; chill.
Serve with potato chips.
On 4 sheets of heavy-duty aluminum foil (each about 10 x 18-inches), equally divide potatoes.
Top each with 2 tablespoons Lipton Onion Butter and sprinkle with parsley.
Wrap foil loosely, sealing edges airtight with double fold.
Grill 30 minutes or until tender.
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.
Lay chopped potatoes in a 9 x 13-inch pan.
Combine onion soup and melted margarine; mix well.
Pour mixture over potatoes.
Bake at 350\u00b0 for 45 minutes, stirring occasionally.
Preheat oven to 425\u00b0.
Cut each biscuit into 4 sections.
In saucepan, melt butter.
Over very low heat, stir in Lipton Onion Soup Mix and biscuits; gently toss just until light golden.
On a cookie sheet lined with brown paper, place biscuits;
bake 5 minutes.
Serve hot.
Makes 40 puffs.
Variation:
Roll baked puffs in Parmesan cheese before serving.
Cut meat into thin strips 2 inches long.
In large skillet, heat oil and brown meat, turning frequently.
Stir in Lipton onion soup mix and 2 cups water.
Cover; simmer 30 minutes.
Stir in peppers.
Simmer, covered, 10 minutes or until meat is tender. Blend cornstarch with 1/2 cup water.
Stir into skillet.
Cook while stirring until thickened.
Blend Lipton onion soup mix thoroughly with softened butter. Makes about 1 1/4 cups. Store, covered, in refrigerator.
Blend the soup mix into the butter, mixing well. **This mixture will make 1 1/4 cup **
Spread the mixture onto the bread slices w/ 1/2 cup of the onion/butter spread. Cut the slices into strips.
Bake at 375* for 10 minutes on an ungreased cookie sheet.
You can also prepare it for freezing. Follow instructions above and then cool off. Once it is completely cooled, place in zippy bags and freeze. The left over spread freezes well also.