day.).
2. FINISH SOUP Remove bones from slow cooker
In a fry pan brown the ground beef until no longer pink, Drain and return to pan.
For the sauce, combine all ingredients in a medium saucepan.
Bring to a boil.
Reduce heat; simmer, uncovered, for 15 to 20 minutes.
Pour enough sauce with the meat to cover to your liking and serve on toasted buns.
You can freeze any remaining sauce you have left for other recipes.
In screw-top jar, combine tomato bisque soup, vinegar, oil, sugar, mustard and Worcestershire sauce.
Cover jar and shake well. In a large salad bowl, layer 1/2 lettuce, 1/2 chunk-style ham, 1/2 shredded Mozzarella, 1/2 sliced mushrooms and 1/2 of the croutons. Repeat layers using the remaining 1/2 of ingredients.
Drizzle some soup mixture atop salad and toss.
Put remaining soup mixture in serving bowl and put on table.
Makes 6 servings.
This recipe was in the drawer for some years, but I'm fairly sure it was in one of the \"Three Rivers\" cookbooks.
As I mentioned in some other recipes, if you don't have them, get them.
Anyhow, it's a great dish.
The marinating makes the meat tender and very tasty.
Since the steak varies in thickness, you end up with a choice of well done to medium, or even rare.
Lightly brown ground beef or turkey.
Drain off any grease that accumulates.
Add a tablespoon or so of flour and a can of Campbell's French onion soup.
Heat for a while until it thickens and meat is thoroughly cooked.
We serve it several ways, on soft hamburger buns with chips and fruit salad or on toast with vegetables and salad.
Easy and good.
Reserve 1/2 cup Chinese noodles.
In 1 1/2-quart casserole, combine remaining noodles, soup, water, tuna, cashews, celery, onion and peas.
Bake at 350\u00b0 for 30 minutes or until hot.
Stir; sprinkle reserved noodles around edge.
Bake 5 minutes more. Serve with soy sauce.
Makes about 4 1/2 cups.
In a saucepan whisk together the soup, broth and dill weed. Bring to a boil.
Stir in the rice. Cover and remove from heat. Let stand 5 minutes. Fluff with fork and serve.
Boil egg noodles until tender, Drain.
Place cooked noodles in a small casserole dish.
Add Pot Pie soup and mix together.
Sprinkle cheese over ingredients, Cover with foil.
Bake 12 minutes at 400 degrees.
Salt & Pepper to taste.
o drain.
Combine the soup and milk in a large
Mix the rice and water in a microwave bowl.
Cover and microwave on high for 13 minutes.
Let the rice sit in the microwave for about 10 minutes after the microwave turns itself off.
Remove from the bowl and rinse in a colander under cold running water.
Return the rice to the bowl, add the margarine in pieces, add the soup powder, mix, cover and microwave for 2-3 minutes.
Remove, mix one more time and serve.
eat until tender. Stir in soup, meat, water, cumin and hot
In an 8-inch skillet over medium heat in hot oil, fry tortillas one at a time, 2 to 3 seconds per side.
Drain on paper towels.
Cook onion and garlic in leftover oil in skillet until tender.
Stir in soup, meat, water, cumin and chilies.
Heat through.
Spoon about 1/3 cup soup mixture onto each tortilla. Roll up; place seam side down in oblong dish and pour picante sauce over tops and sprinkle cheese over that.
Cover.
Bake at 350\u00b0 for 25 minutes.
Remove cover.
Bake 5 minutes more.
In a non stick skillet over medium heat cook together the chicken, onions and garlic.
Add the Enchilada mix and stir to coat chicken.
Add remaining ingredients and cook on medium for around 40 minutes, stirring often to prevent sticking.
Cut corn tortillas into strips (as many as you want), add to pot and remove from heat.
Allow to cool and serve.
Brown hamburger with onion in skillet.
Drain grease.
Add mustard, catsup and soup.
Stir together.
Heat until mixture bubbles.
Stir, reduce heat and simmer for 15 minutes, stirring occasionally. Brown hamburger buns and top with souper burger mixture.
ver the top of the salad. A creamy blue cheese or
Fry tortillas in hot oil in skillet 2 to 3 seconds on each side.
Drain on paper towel.
Spoon about 2 tablespoons hot oil into skillet.
Add onion and garlic; cook until tender.
Stir in soup, chicken, water, cumin and green chilies.
Heat well.
Spoon about 1/3 cup into each tortilla.
Roll up and place in 9 x 13-inch pan.
Pour taco sauce over enchiladas.
Sprinkle with cheese and cover with foil.
Bake at 350\u00b0 for 25 minutes.
Uncover and bake 5 minutes.
arbanzo beans, ham hock, sausage, soup bone, bacon and onion in
eserve the stock for soup or other recipes. Shred the meat with
njoy.
Like most chili recipes, this one tastes better the
Cook spaghetti according to package; drain.
In saucepan, over medium heat, cook margarine, mushrooms and onion until tender, stirring occasionally.
Stir in soup, milk, soup base and chicken until heated thoroughly.
Add cheese and parsley; toss lightly until spaghetti is coated.
Serves 6.