Mix two recipes of Can't Fail Pie Crust.
Fill unbaked pie shell with sliced apples.
In a bowl, mix sugar, cinnamon and flour.
Pour evenly over the apples.
Then sprinkle vanilla over the mixture.
Then cut up margarine or butter over the top.
Cover with top crust and, with knife, make slits for air.
Bake at 400\u00b0 for 15 minutes and at 350\u00b0 for 45 to 50 minutes.
Combine broccoli, margarine, onion, broth and the 3 different types of soups together.
Cook on low and stir often until broccoli is tender, adding either milk to thin or cornstarch to thicken.
Add cheese before serving.
Place saucepan over medium heat.
For CREAM OF MUSHROOM or CREAM OF CELERY: melt butter and saute veggies.
For ALL: combine starch, liquid, and spices in a container with a tight fitting lid. Shake vigorously until well combined. Add to saucepan and stir constantly until thick.
To finish CHEDDAR CHEESE: Remove saucepan from heat. Add cheese and stir until melted.
Make two recipes of cornbread according to the mix
he meat in the bottom of the pot breaking up the
wl of a
Cook chicken without adding salt. Debone it and cut into small pieces.
Melt butter and add to stuffing mix, mixing well.
Spread half the mixture in bottom of a 9 x 13-inch pan or dish. Combine soups and chicken broth. Spread half the soup mixture over the stuffing.
Spread chicken over soups.
Layer rest of soups over this and top with rest of stuffing mix. Bake at 300\u00b0 about 30 minutes until mixture is hot through and brown.
Yields 12 servings.
Boil the 3 pieces of chicken; pick off bone and cool.
Fix soups together plus 1 can water.
Add 1 stick of margarine to soups.
Place in dish as follows:
(1) layer of stuffing, (2) layer of chicken, (3) layer of soups, (4) layer of stuffing.
Repeat until all used up.
Bake 30 to 35 minutes at 350\u00b0.
Brown burger.
Put in bottom of a casserole dish.
Mix soups together (without water).
Spread soups on top of burger.
Place Tater Tots on top of soups.
Bake at 350\u00b0 to 400\u00b0 for 20 minutes. Kids love this casserole.
Cook and debone chicken.
Mix soups and milk.
Place chicken in baking dish; pour soups on top.
Mix the stuffing mix, margarine and chicken broth together; put on top of soups.
Bake, uncovered, for 45 minutes at 350\u00b0.
Serves 8 to 10.
Mix soups with the water or broth.
Cover the bottom of an 8 x 12-inch baking dish with the rice.
Lay chicken pieces over rice. Cover with the mixture of soups and water or broth.
Dot with the chopped pimento.
Bake for 2 hours at 350\u00b0.
Serves 6.
Melt butter then add flour and milk. Add other ingredients, putting in chunks of crabmeat last. Fill shells.
Put toasted buttered crumbs on top. Bake 400 degree oven for 30 minutes.
n pot. Add both can of soups and butter. Roll biscuits out
egrees.
Combine the three soups, rice and water in a
r Pyrex), spread 2 cans of the beans first. Then layer
Put rice in greased baking dish.
Sprinkle 1/2 envelope of onion soup mix and 1/2 can of each of the soups over the rice. Place pork chops next and add rest of soups.
Add water.
Top with undrained mushrooms.
Cover.
Bake 3 hours at 300\u00b0.
After you have chicken in bottom of pan, mix together celery and chicken soup and broth.
Pour this over the chicken.
Mix together flour, milk, melted butter and baking powder.
Pour over the top of soups and chicken.
You may add mixed vegetables to the soups and broth, if desired.
Bake in 350\u00b0 oven for 35 to 40 minutes.
om/ For more indonesian cuisine recipes.
Boil chicken and tear from bone. Mix soups, milk and sour cream. Mix butter and broth separate. Put half of the stuffing mix and cover bottom of 9 x 12 pan. Pour a little melted butter and broth over it, then take half of the chicken and put over dressing, then a layer of soups, milk, sour cream ingredients. Keep layering until used all and last, use remaining of dressing mix. Pour over remaining broth and butter. Put in oven with cover and bake at 350\u00b0 for 45 minutes to 1 hour.
Put cooked and cut up chicken in bottom of a 2 1/2-quart casserole.
Mix the soups with 2 cups of chicken broth and pour over chicken.
Mix herb stuffing with 1 cup of broth and pour on top of soups.
Cook for 30 to 40 minutes in a 350\u00b0 oven.
Yields 6 to 8 servings.