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 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.
ater; drain.
Whisk together soup and 1 3/4 cups
Finely crush 2/3 cup French Fried Onions.
Place in bowl; mix in meat, 1/3 cup soup, Worcestershire and egg.
Shape into an 8 x 4-inch loaf in shallow baking pan.
Bake 1 hour at 350\u00b0F until meatloaf is no longer pink in center. Drain.
Spoon remaining soup over meatloaf and top with remaining onions.
Bake 5 minutes until onions are golden.
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.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine sausage, beef, eggs, bread crumbs, onion, bell pepper, salt, pepper and garlic powder. Mix well.
Roll out mixture flat, 8 inches by 8 inches square. Spread 1/2 can of soup over meatloaf, roll up and seal edges. Place in a loaf pan.
Bake in preheated oven for 30 minutes. Add remaining soup and bake for another 20 minutes.
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.
day.).
2. FINISH SOUP Remove bones from slow cooker
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.
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.
Lay chicken in a pan.
Pour red wine vinegar over.
Sprinkle each piece with Italian seasonings.
Then sprinkle each piece with dry Lipton soup.
Then put catsup on top of each piece of chicken, cover and bake.
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.
In a large sacuepan, combine water, entire contents of long grain and wild rice mix and dry soup. Bring to a boil.
Reduce heat; cover and simmer for 10 minutes.
Stir in celery, carrots and onion. Cover and simmer for 10 minutes.
Stir in chicken soup and chicken. Cook 10 minutes longer or until the rice and vegetables are tender.
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.
Tip 1: Meatloaf is dry and crumbly