Season oysters with pepper and frizzle in their own juice in a 2-quart dish until edges are slightly curled, 3 to 4 minutes on High.
Set aside.
Micromelt butter in an 8-cup measure.
Add flour and onion,
Saute on High 3 minutes.
Stir frequently.
Add mushroom soup, oyster liquid and milk.
Mix well after each ingredient.
Microwave on High 6 minutes; stir at 2 minute intervals.
Add drained oysters, salt and onion tops to hot milk mixture.
Serves 6.
In large pan, melt butter or margarine.
Cook and stir onion and celery until tender but not brown.
Add bread cubes, seasonings and mix.
Stir in chopped oysters.
Beat eggs into oyster liquid and milk.
Add liquid gradually and toss lightly to evenly coat.
Makes enough stuffing for a 12 to 14-pound turkey.
Wash potatoes, and cut into quarters (or a bit small if you prefer).
Put potatoes, can of condensed soup and milk in the pot, make sure to spread the potatoes so they are evenly covered.
Bring the mix to a boil, then lower heat, cover and allow to simmer for 25 minutes.
Make sure to stir occasionally, otherwise you'll burn the bottom.
Add salt and pepper to taste.
Enjoy!
Saute scallops in margarine and seasonings.
Cube Velveeta into large bowl with flour, mushroom soup and milk.
Heat in microwave on High for approximately 7 minutes, stirring every 2 minutes.
Add scallops and bake in oven at 350\u00b0 for 20 minutes. Serve over noodles or rice.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Melt butter. Add onion and ham.
Saute until onion is tender and golden.
Add cream of mushroom soup and milk.
Stir until blended.
Add mashed potatoes and cook until hot.
May add extra milk for your own consistency.
Melt butter in a large saucepan.
Add onions, cooking until soft.
Add potatoes and enough water to barely cover.
Cook, covered, until potatoes are tender (15 - 20 minutes).
In a medium-size bowl, combine soup and milk until smooth.
Pour soup mixture into potato mixture and stir over low heat.
Add cheeses, and stir until smooth. Heat, but do not boil.
Add garlic and salt and pepper to taste.
To Freeze: Allow soup to cool, and ladle into 1 gallon freezer bag. Lay flat to freeze.
In pot at low setting, blend potato soup and milk.
Add beef and tomato soups.
Let cook 6 to 8 hours.
One hour before serving, add shrimp.
Immediately prior to serving, sprinkle with basil leaves.
Mix soup and milk in saucepan over medium heat.
Cut dogs into bite-size pieces.
Add to soup.
Add macaroni.
When hot, serve.
Cut wieners crosswise into thin circles.
Pour soup into saucepan.
Slowly add 1 soup can milk, stirring until mixture is smooth.
Cook over medium heat; stir until mixture is hot.
Do not boil.
Add wiener slices to soup.
Cook over medium heat for 5 minutes more.
Do not boil.
Pour soup into bowls.
Sprinkle with Parmesan cheese.
Saute onion in a small amount of oleo. Add soup and milk; stir well. Add broccoli and cheese (cut into chunks). Stir often and have a low burner; if you do not stir often, it will stick.
In a saucepan, melt butter.
Add onion, then ham and cook until onion is tender.
Gradually blend in the soup and milk. Heat, stirring occasionally, until soup is hot.
Do not boil.
Add dill.
Garnish each serving with cheese, if desired.
Cook potatoes covered with water. Cook until tender. Add cheese, cream of chicken soup and milk.
Mix. Bring to a boil. Salt and pepper.
Cook and drain the vegetables well.
Combine this with soup and milk in saucepan.
Heat to simmering, stirring occasionally. Sprinkle with cheese.
Serve with toss salad and wheat or white crackers.
Makes 4 servings.
In a Dutch oven, saute onion in margarine until tender.
Add dip, soup and milk; stir until soup is smooth.
Add boiled potatoes and cook on medium heat until potatoes are done.
Mix tomato soup and milk together in saucepan.
Add celery seed, Sweet 'N Low, salt and pepper.
Bring to a boil.
Add butter and serve.
Cook broccoli according to directions on package. Saute onion in oleo.
Add broccoli, soup and milk, stirring well.
Add Cheez Whiz, let come to boil, then simmer a few minutes longer.
Thaw broccoli in colander under running cold water.
Saute onion in butter.
Combine soup and milk; stir well.
Add to sauteed onion.
Add Cheez Whiz and broccoli; stir well.
Heat for 30 minutes on low heat, stirring often to prevent scorching.
Saute onion in butter in large saucepan until transparent and tender.
Add soup and milk.
Mix thoroughly.
Add broccoli and Cheez Whiz.
Mix well.
Simmer on low heat, stirring occasionally so not to scorch, or low in crock-pot.