Bake patty shells by directions on package; cool.<
Bake patty shells according to package directions.
Melt butter in a big skillet; add in mushrooms and saute until tender; drain.
Stir in sour cream, cheese, sherry, and garlic powder; cook over low heat until thoroughly heated.
Spoon into patty shells; garnish with parsley.
Bake patty shells as directed on package.
Heat butter in pan. Add chicken, soup, sherry and mushrooms; bring to a boil.
Simmer for 5 to 10 minutes.
Serve in shells.
Top with pecan halves; sprinkle with paprika.
Cook livers slowly in butter in covered skillet until thawed and browned, stirring often.
Add celery and onion, cook until tender.
Gradually blend in soup, milk and paprika.
Heat through, stir often.
Bake patty shells according to package directions. Serve livers in shells.
Makes 2 to 3 servings.
Very rich.
Prepare patty shells according to package directions.
Saute celery and peppers in butter until tender.
Add flour and cook until smooth.
Remove from heat and blend in milk. Cook until thickened. Add remaining ingredients.
Heat, stirring until cheese is melted and seafood is hot.
Spoon into baked patty shells. Makes an excellent lunch.
In saucepan, brown ham and cook mushrooms and garlic in butter. Stir in soup and cream. Add shrimp and parsley. Heat; stir now and then. Serve in patty shells.
Combine butter and oysters in skillet; cook over low heat for 2 minutes. Add onion, garlic, parsley, celery and mushrooms; heat until celery is crisp-tender. Drain. Stir in seasonings and soup; cook just until thoroughly heated. Spoon into patty shells. Serve immediately. Yield: 12.
In a pan, melt butter and cook leek and onion. Sprinkle with flour and cook 1 min, stirring.
Add white wine and cook until sauce begins to thicken.
Add hot milk, cream and chicken base and simmer over low heat until sauce thickens.
Add peas, scallops and shrimp and cook 2 min or until scallops are cooked. Stir in salt, pepper and dill.
Fill patty shells with seafood sauce.
Place oysters in a saucepan; cook over medium heat 8 to 10 minutes or until edges of oysters begin to curl.
Drain.
Melt butter in a large skillet; add onion and saute until tender.
Add flour, stirring until blended.
Stir in next 6 ingredients and oysters.
Simmer, uncovered, 15 minutes, stirring frequently. Spoon oyster mixture into patty shells, and place on a lightly greased baking sheet.
Bake at 375\u00b0 for 5 minutes or until thoroughly heated.
Yields 6 servings.
Fry bacon until crisp, remove from pan and pour off all but 1/4 cup of the bacon drippings from the skillet.
Cook and stir the onion, celery and mushrooms in drippings until onion is tender.
Stir in the soup, shrimp and green pepper.
Heat through.
Crumble the bacon.
Serve mixture in baked patty shells with crumbled bacon on top.
Bake patty shells according to the package.
Bake patty shells as directed on package.
Meanwhile, combine and heat soups (undiluted).
Add fish and peas.
Warm until just heated through.
Spoon into shells.
Serves 4 to 6.
In a medium bowl, combine the cheese, drained mushrooms and pimiento.
In small bowl, stir together the sour cream with salt, thyme and pepper.
Add the sour cream mixture to the turkey mixture.
Stir until well mixed.
Brush the dough with egg white. Place shells on an ungreased baking sheet.
Bake at 425\u00b0 for 15 to 20 minutes, or until golden brown.
Follow the package directions. Fill shells with chicken mixture.
Sprinkle with parsley and serve immediately.
In a medium bowl, combine the cheese, drained mushrooms and pimento.
In small bowl, stir together the sour cream with salt, thyme and pepper.
Add the sour cream mixture to the chicken mixture; stir until well mixed.
Brush the dough with egg white. Place shells on an ungreased baking sheet.
Bake at 425\u00b0
for 15 to 20 minutes, or until golden brown.
Follow package directions. Fill shells with chicken mixture.
Sprinkle with parsley and serve immediately.
Makes 4 servings.
Defrost patty shells as directed.
Cook frozen vegetables as directed.
Stir in soup and fish.
Heat through and serve on shells.
br>FOR THE PYRIZHKY: Remove patty shells from package; let stand at
hill. Roll one of the patty shells to 8 x 4-inch
br>Roll 1 of the patty shells in an 8 x 4
Saute green pepper and mushrooms in butter until tender. Combine flour, salt and pepper.
Add veggies and stir until smooth.
Cook 1 minute, stirring constantly.
Gradually add chicken broth and half and half.
Cook over medium heat; stir constantly, until thickened and heated thoroughly.
Divide filling evenly between patty shells.
Yields 2 servings.