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.
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.
Slice potato(s) into 1/2 inch
Mix and pour over opened bag of frozen potato wedges.
Shake well to coat all potatoes.
arge mixing bowl combine potatoes, onion wedges, 2 tablespoons of the
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 450\u00b0. In 13 X 9-inch baking pan combine all ingredients until evenly coated. Bake uncovered, stirring occasionally for 40 minutes or until potatoes are tender and golden brown. Makes 4 servings.
Preheat oven to 450\u00b0.
In a large bag or bowl add all ingredients.
Shake or stir until evenly coated.
Empty potatoes in shallow baking dish, stirring occasionally until golden brown for 40 minutes.
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 450 degrees Fahrenheit.
Add onion soup mix, potatoes, and olive oil or vegetable oil, in a large bowl.
Stir to coat.
Put potatoes on a large baking sheet.
Bake for 40 to 50 minutes, stirring occasionally, until potatoes are tender and golden brown.
In medium skillet, melt butter and cook potatoes until tender. In a large bowl, beat onion soup mix, eggs and milk. Add egg mixture into skillet. Cook, covered, over low heat for 25 minutes or until almost set. Top with cheese.
Let stand, covered, 5 minutes or until cheese is melted.
In a large bowl, combine potatoes, onion soup mix and oil. Mix together with hands.
Put on a cookie sheet.
Bake at 450\u00b0 for 40 minutes or until potatoes are done.
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.
ozzarella. Using a mandoline, cut potato into paper thin slices. Arrange