icrowave-safe bowl, place chocolate and butter.
Microwave at High
Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker.
Cover, and cook on low for 6 to 8 hours.
Combine tomato soup and water in a Dutch oven; add celery and onion. Bring to a boil; reduce heat and simmer for 5 minutes.
Add the mixed vegetables. Bring to a boil; reduce heat and simmer, uncovered, for 10 minutes until tender.
Add potato soup and the remaining ingredients. Bring just to a boil. Serve.
Fry bacon in a large saucepan until crisp. Remove and set aside.
Discard all but 1 tablespoon of bacon fat.
Saute onion in bacon fat until transparent.
Add potato soup, milk and clams with liquid and reserved bacon.
Heat but do NOT boil. Season with butter, salt and pepper.
Combine all into a large pot and heat slowly for 1 to 2 hours until thickened.
Stir occasionally to keep from sticking.
Feeds 8 to 10.
Good served with barbecue sandwiches.
Put soup and salsa in a microwaveable bowl.
Microwave on high for two minutes, stirring after a minute.
Serve with chips for dipping.
See Quick and Easy!
Bake biscuits as directed.
Mix chicken, soup, vegetables, milk and seasonings in a microwave dish.
Microwave for 7 to 10 minutes.
Serve creamed chicken over the hot biscuits. Add a salad and you have a quick and easy supper!
This is a rich and satisfying chicken soup. To make it heartier, add carrots or other suitable vegetables.
e about 3 inches deep and not come up more than
Combine water and soup base in a 2-quart pan and bring to a boil, about 5 minutes. Add noodles. Add chicken, peas, and carrots. Add ginger, mustard, and salt. Boil soup until noodles are tender, about 10 minutes more.
Sift the flour and baking powder into a bowl.<
Heat oil in a saucepan over medium high heat.
Add celery, onion and carrots, and saute until mixture is crisp tender.
Add chicken and beef broths and bring to a boil.
Stir in corn and peas and simmer for 1 or 2 minutes.
Add can of spaghettios, or alphabet soup or pasta, and cook until soup is hot, stirring frequently.
Serve with grilled ciabata bread or a grilled open face cheese sandwich, and enjoy!
hite flour-covered pizza peel and allow to rest for 20
Saute green onions, garlic, and red pepper in butter in a large saucepan over medium heat, stirring constantly, until tender.
Combine the soup and milk, stirring well. Add the soup mixture, corn and remaining ingredients to the saucepan. Reduce heat to medium-low; cook, stirring constantly, just until the cheese melts. Serve immediately.
In a small saucepan over medium-low heat, saute the garlic until aromatic.
Add the tomatoes, and saute for another minute or so, then add the broth.
Scramble the egg, parmesean cheese, hot sauce, salt and pepper in a serving bowl.
(I just use the bowl I'm going to eat out of; less clean up.) When the broth comes to a boil, add the egg mixture while stirring.
Remove from heat, place in a bowl, top with fresh ground pepper, and enjoy.
ter to cover overnight. Drain and rinse.
Bring vegetable broth
owl beat egg,sugar,vanilla and shortening with the help of
With 1 can of water, rinse out all of the cans and add to the soup.
Heat and enjoy.
Cut bacon into small pieces and fry, spoon bacon into a bowl and reserve 3-4 tablespoons of grease.
In a large pan add onion, patatoes, carrot, and celery.
Just barely cover veggietables with water and simmer until tender.
Add bacon, grease, cr of potato soup, milk, cheese and wild rice.
Heat.
Salt to your taste.
Serve.
In a large pot saute your onions, once they are soft add frozen corn. Cook until corn is a bit soft. Add your cans of creamed corn and rotel tomatoes. Add your cans of creamed potato, fill each can with milk and add to pot. Add your crab meat and seasonings (to taste). Stir to combine. Bring to a gentle boil then turn on low and cover. Allow chowder to simmer on low for at least 30-45 min so flavors can marry, stirring occasionally. Serve with a sweet cornbread or crackers.