This Dutch oven recipe can take a couple of
Fry vegetables & apple in drippings until soft & beginning to lose colour.
Stir in flour & curry and cook for 1 minute.
Add stock, tomatoes & seasoning.
Bring to a boil, then lower heat, cover & simmer for about 1 1/2 hours, stirring occasionally.
Sieve or liquidize the soup & return to pot.
Add minced beef & rice.
Bring back to the boil for 2- 3 minutes, check the seasoning & serve.
Heat oven to 325\u00b0.
In a 13 x 9-inch baking or roasting pan, add onion recipe soup mix blended with water.
Add brisket, turning to coat with soup mixture.
Loosely wrap with aluminum foil and roast 1 hour.
Add potatoes and carrots; toss to coat with soup mixture.
Reseal foil and continue roasting 2 hours or until brisket and vegetables are tender.
Thicken gravy if desired.
In Dutch oven or heavy saucepan, heat oil and brown garlic until golden; add meat and brown well.
Stir in onion recipe soup mix, tomato paste, flour, chili powder, oregano, water and tomatoes.
Bring to boil while stirring, then simmer, covered, 2 to 2-1/2 hours, or until meat is tender.
If desired, serve with hot, buttered noodles and grated Parmesan cheese.
Preheat over to 350 degrees F.
Brown meat with the garlic in the pan that you will put in the oven to bake the stew.
Add cream of mushroom soup, tomato soup, beef broth, onion soup mix, horseradish and bay leaves. Cook on stovetop to boiling.
Add veggies and cook on stovetop for 5-10 more minutes.
Bake covered for 1 to 1 1/2 hours or until meat and veggies are tender. Stir every 15-20 minutes while stew is baking.
combine dry onion soup mix, cream of mushroom soup & beef broth. Whisk to
igh heat. Cook and stir beef and onion in the hot
Melt butter in 2-quart saucepan. Add celery and onion.
Cook until tender and transparent. Add the consomme soup, beef bouillon cube, potatoes and parsley. Cook until potatoes are done.
Let mixture cool. Remove a small amount of liquid.
Mix with sour cream in a bowl until smooth, then add to soup mixture.
Be sure soup is cool before mixing with sour cream.
Boil beef bones.
When meat is almost done, add tomato soup, beef bouillon cube, celery, whole onion, green pepper, parsley carrots, bay leaf and some whole tomatoes.
Let simmer.
Thoroughly mix 1/4 cup soup, beef, bread crumbs, onion and egg in a large bowl. Shape the beef mixture firmly into 4 (1/2-inch-thick) burgers.
Heat the oil in a 10-inch skillet over medium-high heat. Add the burgers and cook until they're well browned on both sides. Pour off any fat.
Add the remaining soup, Worcestershire, water and mushrooms to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the burgers are cooked through.
Preheat oven to 375\u00b0.
In saucepan bring water to boil; stir in onion-mushroom recipe soup mix and simmer, covered, 5 minutes. Stir in flour blended with cream and Worcestershire sauce. Bring just to the boiling point, then simmer, stirring constantly until sauce is thickened, about 5 minutes.
Stir in cheese until melted.
In 1-quart casserole dish, combine vegetable recipe soup mix, sour cream, broccoli and 3/4 cup cheese until smooth.
Top with remaining 1/4 cup cheese.
Bake at 350\u00b0 for 30 minutes.
Preheat oven to 450\u00b0.
In shallow baking or roasting pan, thoroughly blend all ingredients, except potatoes.
Add potatoes and turn to coat thoroughly.
Bake, stirring occasionally, for 60 minutes or until potatoes are tender and golden brown.
Garnish, if desired, with chopped parsley.
Makes about 8 servings.
Also terrific with Lipton onion recipe soup mix.
Thaw and squeeze dry the spinach.
Set aside.
In a medium bowl, blend vegetable recipe soup mix, sour cream, mayonnaise, 1/4 cup Parmesan cheese, lemon juice, Tabasco sauce and Lea & Perrins sauce.
Stir in spinach and water chestnuts.
Put mixture in serving bowl and top with remaining Parmesan cheese.
Chill for at least 3 hours.
Serve with tortilla chips, salsa and extra sour cream. Also good with crumbled Blue cheese sprinkled in mixture.
Cook tortellini according to package directions.
Drain and rinse with cold water until completely cool.
In medium bowl, blend vegetable recipe soup mix, mayonnaise, oil, lemon, basil, parsley and pepper.
Toss with tortellini, green onions and tomato; chill.
Makes about 4 cups of salad.
Cut chuck roast in half; place in slow cooker. Combine cream of mushroom soup, beef broth, sherry, and soup mix in a bowl; pour over roast.
Cover and cook on Low until meat is tender, 8 to 9 hours.
In large skillet, melt butter and stir in golden onion recipe soup mix thoroughly blended with sugar and cumin.
Add nuts and cook over medium heat, stirring constantly, 5 minutes or until nuts are thoroughly coated with soup mixture and golden brown. Serve warm or spread nuts on baking sheet to cool.
Store in airtight container up to 2 weeks.
Makes 2 1/2 cups.
eeks.
Dry out the beef chunks by salting and peppering
In 1-quart casserole dish, combine vegetable recipe soup mix, sour cream, spinach and 3/4 cup cheese until smooth.
Top with remaining 1/4 cup cheese.
Bake at 350\u00b0 for 30 minutes. Makes about 3 cups dip.
In a large saucepan or Dutch oven, combine tomato soup, beef broth and Burgundy wine; mix, then blend in the flour, salt, pepper and basil.
Add meat and vegetables; stir to distribute through gravy, then cover and simmer 1 1/2 hours, stirring occasionally.
Right before serving, place biscuits on top. Cover.
Put in oven until biscuits are done.
Serve and enjoy.