Coat potato chunks in oil.
Place Lipton mix in bag and add potatoes; shake.
Put all in a pan and bake at 450\u00b0 until potatoes are tender.
Tip 1: Meatloaf is dry and crumbly if
Preheat oven to 350\u00b0F (180C\u00b0).
Blend together soup mix, eggs, ketchup, Worcestershire sauce, and bread crumbs Add ground beef and combine well.
Press into a 2L loaf pan (9x5-inch).
Pierce rows with fork to make little holes (for sauce to drip into as there is A LOT of sauce lol).
Mix all sauce ingredients together.
Coat loaf well with sauce.
Bake for 70 minutes.
Thoroughly mix 1/2 cup tomato soup, beef, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13x9x2-inch baking pan and firmly shape into an 8x4-inch loaf.
Bake at 350 degrees F for 1 hour 15 minutes or until the meatloaf is cooked through.
Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling. Serve the sauce with the meatloaf.
Preheat oven to 350\u00b0F.
In a large bowl, combine ground beef, bell pepper, Lipton soup mix, egg, garlic salt, pepper, crackers, 1/2 cup ketchup and water.
Put into a baking pan.
Bake at 350\u00b0F for 1 hour.
Drain excess fat occasionally during baking.
During the last 10 minutes of baking time, add the remaining ketchup (add more if you like).
Place roast in crockpot.
Mix broth, onion soup, salt and pepper in small dish and pour over roast.
Cover and cook on low 8-10 hours or until meat is tender.
For the Meatloaf, combine all of the ingredients
Dissolve chicken bouillon in 4 cups boiling water.
Crack open eggs and add to water, one at a time.
Cook for 2 minutes. Meanwhile, cook noodles in separate pan and drain.
Add Lipton soup mix to bouillon mixture.
Cook 5 minutes.
Add drained noodles.
Serve hot with grated Romano cheese.
MEATLOAF:
Combine all meatloaf ingredients except the milk in
Cut the meatloaf into 1 inch thick slices, once thawed.
Beat the egg and barbecue sauce together.
Crush the Cheez-Its in a plastic bag with your rolling pin.
Dip each slice of meatloaf into the egg and barbecue mixture and then into the cheez-Its.
Fry them in a hot skillet with the vegetable oil.
Cook on each side, approximately 3 minutes, until browned on each side, and hot all the way through.
Top with swiss cheese. And throw em on a bun, and enjoy!
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine the beef, eggs, crumbs, ketchup, MSG, water and soup mix. Mix well and spoon mixture into loaf pan. Cover with 2 strips of bacon, then cover with tomato sauce.
Bake in preheated oven for 1 hour.
Preheat oven to 450\u00b0.
In bowl, toss vegetables and soup mix with oil.
Place in 9 x 13-inch baking dish.
Bake for 20 minutes or until tender, stirring once.
Put rice in baking dish.
Place chicken breasts on rice. Cover with Lipton soup mix. Add 2 cans asparagus soup plus 2 cans of water.
Cover and bake for 2 hours at 250\u00b0.
In a large bowl, soak bread in soup for 5 mintes.
Stir in the onion, egg, salt and pepper.
Crumble beef over mixture and mix well.
Shape into an 8 in x 4 in loaf.
Line and 11 in x 7 in x 2 in baking dish with foil and grease the foil.
Place meatloaf in pan; top with tomato sauce.
Bake uncovered at 350 for 50-60 minutes or until a meat thermometer reads 160.
Let stand for 10 minutes before slicing.
Cut bread into thirds; remove crust.
Melt
oleo
with soup. Dip bread on both sides in mixture.
Bake at 375\u00b0 approximately 10 to 15 minutes.
Watch carefully.
Preheat oven to 300\u00b0 to 350\u00b0.
Mix all ingredients, except Lipton soup mix.
Place in baking dish.
Sprinkle the dry soup mix over top of chicken.
Cover tightly with foil.
Bake approximately 2 hours at 300\u00b0 to 350\u00b0.
May need to add more water as it cooks.
Cut potatoes in half.
Slice carrots.
Place meat, potatoes and carrots on heavy-duty foil in a shallow pan.
Top with sliced mushrooms, then sprinkle everything with Lipton soup mix.
Seal the foil tightly.
Roast for 1 to 2 hours at 375\u00b0.
Place pork into a crock pot and cover with water or chicken stock/broth (if you use stock/broth do not add chicken boulions).
Turn crock pot onto low.
Add soup mix, ketchup, salt, pepper, garlic powder, and boulins.
Mix spices as well as you can into the water.
Cover and let cook for atleast 7-8 hours.
A wonderful side with this is white or brown rice that has been cooked in the broth from the crock pot instead of water.
Believe me, you will love it.
In a 6-quart Dutch oven or saucepot, heat oil and brown 1/2 of chicken.
Remove chicken.
Repeat with remaining chicken.
Return chicken to Dutch oven.
Stir in carrots, celery, onion, potatoes and salt.
Mix Lipton soup mix with water and apple juice; pour mixture over chicken and vegetables.
Bring to a boil on high heat.
Reduce heat to low and simmer, covered, for 25 minutes, until done and vegetables are tender.
Fry hamburg and drain grease.
Add broth, water, Lipton soup mix and celery.
Boil 20 minutes.
Add tomatoes and vegetables. Boil 15 minutes.
Add rice and Worcestershire sauce.
Boil 10 minutes.
Makes quite a bit.
Freeze some for later.