In Dutch oven or large saucepan, heat oil and brown beef. Add tomatoes, onion soup mix and paprika. Simmer covered, stirring occasionally for 1 - 1 1/2 hours or until beef is tender. Stir in flour and salt blended with water. Bring to a boil, then simmer, stirring constantly, until sauce is thickened, about 5 minutes.
Meanwhile, cook noodles according to package directions. To serve, arrange goulash on noodles. Makes about 6 servings.
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.
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.
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.
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.
Place roast in large covered roasting pan.
Add 6 to 8 cups water (more if needed),
Lipton soup mix, salt and pepper to taste.
Cook until meat is fork-tender.
Remove meat from broth and allow meat to cool overnight in refrigerator.
Slice meat thin across the grain.
Add onions, garlic, tomato sauce and Lea & Perrins to broth.
Cook until vegetables are tender.
Place sliced meat back in broth and heat through.
Freezes well.
Happy cooking.
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.
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.
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.
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.
Cook chicken in broth until tender.
Add Lipton soup mix. Chop carrots and potatoes into bite size pieces and add to broth. Simmer until tender.
Add noodles last and simmer.
Serve with rolls or breadsticks.
BEAN-BARLEY SOUP MIX: In a bowl combine about
Evenly spread onion in the bottom of a slow cooker. Place chicken on top of onion, and sprinkle with dry leek soup mix. Mix the cream of mushroom soup and cream of chicken soup in a bowl, and pour into the slow cooker.
Cover, and cook 7 to 8 hours on Low.
Spread pretzels out in an even layer in 9x13-inch baking pan.
Melt butter.
Add Worcestershire sauce to taste (we like it dark so I tend to be heavy on it).
Add dry soup mix.
Stir until well blended.
Drizzle over pretzels; toss to coat all pieces.
Bake for 45-60 minutes in 250\u00b0F; toss every 15 minutes to make sure pieces toast thoroughly. Pretzels should be dark brown but not burnt.
Rinse and soak pinto beans, kidney beans, black-eyed beans, split peas, lentils, pearl barley and uncooked rice overnight. Take 2 cups of bean soup mix.
Cook beans in 3 to 4 quarts of water with soup bone, onion, clove of garlic, can green chilies and tomatoes, salt and pepper.
Cook until beans are done, 2 to 4 hours.
Sprinkle with grated cheese and serve with hot buttered cornbread.
lender the sugar, milk, onion soup mix, and butter.
Blend together
Place ingredients in a large bowl and toss,shake, and stir to mix well.
Place in a suitable mix container (or containers).
You can make individual servings by placing 1/2 cup Potato Soup Mix in seperate containers. Be careful when dividing up the mix to get all of the ingredients in each container- the spices tend to settle to the bottom of the bowl.
To make soup (to put on a card):
Place 1/2 cup Potato Soup Mix into a mug or bowl.
Add 1 cup boiling water. Stir well.
Let stand 3 minutes until thickened.
Clean and wash the bean soup mix.
Place in a large pan. Cover with water to two-inches over the beans.
Soak overnight. Drain beans; add the 2-quarts water, ham hock, salt and pepper. Cover and bring to a boil; reduce heat and simmer for 1 1/2 hours or until beans are tender.
Add remaining ingredients and simmer for an additional 50 minutes, stirring occasionally.
Remove the ham hock from the soup and remove the meat from the bone.
Chop meat and return to the soup.
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.
rockpot and dissolve the onion soup mix in it. Add remaining ingredients