Brown noodles (broken up) and almonds in melted butter; very low flame.
DO NOT BURN.
Set aside.
Mix vinegar, sugar, olive oil and dry seasoning mix from soup pack in a small bowl.
Set aside.
Place cole slaw in serving bowl; mix all ingredients together 10 minutes before serving.
Mix together oil, vinegar, sugar and soup seasoning mix.
Pour this over rest of ingredients, about 10 or 15 minutes before serving.
(Noodles of soup mix have been broken up and added also.)
Mix all ingredients in a large saucepan.
Bring to a boil, reduce heat and simmer until vegetables and tortellini are tender. Serve with egg rolls or other favorite Oriental dishes.
day.).
2. FINISH SOUP Remove bones from slow cooker
ll to have a delicious soup.).
*Recipes for both these sauces are in this cookbook.
Place stock and 2 cups water in a large saucepan on high heat. Bring to a boil. Add wontons; cook, covered for 3 mins.
Add noodles and flavor packets and chicken to soup. Return to a boil. Reduce heat to low; simmer, uncovered, for 2 mins or until noodles are tender.
Ladle soup into serving bowls. Sprinkle with onions and serve.
tir in cream of shrimp soup and milk; heat, stirring constantly
njoy.
Like most chili recipes, this one tastes better the
pieces and add to soup; cook, stirring to separate strands
ackage Oriental-style noodles (reserve other seasoning packet to make soup another
Saute onion and celery in oleo; add chicken, rice, vegetables and soy sauce.
Mix soup, broth and 2 tablespoons cornstarch.
Add to first mixture and put in a 9 x 13-inch pan.
Top with cashews. Bake, covered, at 350\u00b0 for 45 to 50 minutes.
Top with chow mein noodles before serving.
Prepare noodles according to directions.
Drain water.
In saucepan mix soup, sour cream and flavor pack that came with noodles.
Place noodles on plate with beef or chicken and pour sauce over both.
Brown ground beef or turkey. Drain fat if needed.
Add water, soy sauce, onion, garlic, rice, pepper and soup mix.
Bring to a boil. After a boil has been reached, cover and reduce heat to low.
Cook on low for 20 minutes. Uncover, stir and allow to cool for 5 minutes before serving.
Add vegetables during last 5 minutes of cooking time.
In large salad bowl, combine cabbage, green onions and chicken; cover and chill if made ahead.
In a small bowl, stir together sugar, vinegar, oil, pepper and flavor packet from noodle soup.
Stir until sugar is dissolved.
Pour dressing over cabbage mixture and toss together.
Cover and chill up to 2 hours.
Toast almonds.
Just before serving, crumble dry noodles from the soup mix into salad.
Add nuts and seeds and toss.
Can add soy sauce or sesame oil for flavor.
Mix all together well.
Let stand in refrigerator overnight. Right before cooking, mix 1/2 can of oriental noodles (5 ounce) with casserole and put the rest on top.
Cook in oven at 400\u00b0 for about 45 minutes.
Prepare chicken and mix it with chicken broth, cream of celery and cream of chicken soup.
Steam vegetables until barely cooked; add salt.
In large casserole dish, alternate layers of vegetables, chicken mixture, mushrooms and bread crumbs twice. Sprinkle very lightly with curry powder.
Bake at 350\u00b0 for 25 minutes.
dvance or used for other recipes calling for vegetable broth or
Cut up green onions.
In large bowl, mix cabbage and green onions.
Place almonds, sunflower seeds and noodles from both packages of soup on a cookie sheet.
Put in oven at 350\u00b0 until lightly browned.
Put in plastic bag or bowl.
Mix oil, sugar and seasoning packet from both packages of soup.
Add to cabbage and onions and stir.
Just before ready to eat, add the almonds, seeds and noodles; stir.
These are double batch ingredients.
ring to boil.
Add oriental vegetables, simmer about 4 minutes