Prepare the smoker with wood chips.
Place steaks on rack, and season with salt & pepper.
Smoke until the thickest part of the salmon is warm and slightly opaque (for a medium fillet), 14 to 18 minutes after closing the smoker lid, a few minutes longer for a fully cooked fillet/steak.
Use the smoked salmon in related recipes: Smoked Salmon Gone to Heaven or Fettuccine with Smoked Salmon, Peas and Leeks.
Bring 2 cups of water and margarine to a boil. Add Stove Top stuffing and stir until moistened. Let stand for 5 minutes. Bring soup and soup can of water to a boil. Place chicken breasts into a 12 x 8 baking dish and pour soup over chicken. Top with Stove Top stuffing and bake at 375\u00b0 for 35 minutes or until chicken is cooked through.
Preheat oven to 375\u00b0.
Cook chicken and set aside to cool. Prepare Stove Top dressing as package says.
Mix soup and milk together and set aside.
Cut chicken in cubes.
Put in casserole dish.
Pour soup mixture on top of chicken.
Spoon Stove Top dressing on top of casserole.
Mix into casserole some.
Bake in oven 30 to 45 minutes or until bubbly.
Cook (boil) squash and onions for 5 minutes.
Combine soup and sour cream; fold into squash and onion mixture.
Prepare Stove Top stuffing as for dry.
Spread 1/2 Stove Top on bottom of a 9 x 9 or 12 x 7-inch pan.
Pour squash mixture on top of stuffing; then sprinkle rest of stuffing on top.
Bake in a 350\u00b0 oven for 25 to 30 minutes.
Cook chicken and cut up. Mix together Stove Top mix and oleo. Spread 1/2 of this mixture on bottom of 9 x 13 pan. Top with 1/2 of the chicken pieces. Mix sour cream and soup and spread evenly over chicken. Top with remaining chicken pieces, then the remaining Stove Top mix. Add 2/3 cup chicken broth for moistness. Bake at 375\u00b0 for 35 to 40 minutes.
Layer 2 cups chopped meat (chicken, turkey, or ham) and a handful of mixed veggies (1/2 cup per person), in a medium sized baking casserole dish.
Mix one can of mushroom soup with 1/2 can of milk, and pour overtop.
Mix one pouch of Stove top stuffing mix with 1 cup water and spoon evenly over top of veggies.
Bake at 375 degrees for 35 minutes.
Prepare Stove Top stuffing for 8 servings and place in bottom of 9 x 13-inch pan.
Combine cubed chicken, soup and milk and pour over the stuffing.
Bake 45 minutes to 1 hour at 350\u00b0.
Serves 6 to 8 people.
Brown the round steak in a pan, then place the meat in a square pan.
Place the prepared Stove Top stuffing onto the meat, then fold over, making it one rounded piece.
Place pieces of bacon, mushrooms and onions on top of the meat.
Pour 1 can of beef broth over the top of the meat.
Cover with foil; bake at least 2 hours at 350\u00b0.
Slice and serve.
Prepare Stove Top according to package directions.
Place uncooked breasts in 9 x 13-inch pan.
Pour soups over chicken; top with stuffing.
Cover pan with foil.
Bake at 400\u00b0 for 1 hour. This is an easy recipe for those busy days.
Cook and drain frozen broccoli.
Mix together broccoli, mushroom soup, mayonnaise, onion and 2 eggs.
Add Cheddar cheese soup, Stove Top and melted butter.
Put in baking dish.
Bake at 350\u00b0 for 45 to 55 minutes.
Oven@ 350.
Cook chicken and cut into bite sized pieces.
Place into a casserole dish.
Prepare Stove Top according to directions.
Heat both cans of soup with the milk in a saucepan until hot.
Pour over chicken.
Spoon stuffing over top of chicken and soup.
Bake for 30-45 minutes or until bubbly.
Prepare the Stove Top stuffing mix per instructions on the box. Drain cans of mushrooms. In a deep baking dish, put a layer of stuffing (1/2), a layer of onions (1/2), a layer of mushrooms (1/2) and a layer of Velveeta cheese (slice thickness of cheese per taste). Repeat the layers again and then pour 1/4 cup of milk over the top. Bake, uncovered, at 350\u00b0 for 20 to 30 minutes (until cheese is thoroughly melted).
In large saucepan, simmer soup, water and milk until blended. Add onion, parsley and Mrs. Dash.
Then add peas; set aside.
Put bite-size chicken pieces in shallow rectangular baking dish.
Pour soup mixture over chicken.
Sprinkle top with 1 box of stuffing bread crumbs.
Sprinkle top of bread crumbs with 1/2 package of Stove Top seasoning mix.
Bake at 375\u00b0 for 20 minutes or until crumbs are brown.
Remove from oven and stir stuffing mixture into chicken and soup.
Serve hot.
Layer bottom of 9 x 13-inch glass baking dish with chicken breasts.
Place Swiss cheese slices over the chicken.
Combine the soup and wine and pour over the cheese.
Cover the top with crushed Stove Top dressing.
Drizzle the melted oleo over the top. Bake 45 minutes at 375\u00b0.
Brown pork chops.
Put Stove Top in a casserole dish.
Arrange pork chops on top.
Top with the soup.
Bake, covered, for 20 to 25 minutes.
Brown chicken pieces; put in casserole dish.
Mix cream of chicken soup and sherry or water.
Pour over chicken.
Bake in a 350\u00b0 oven for 20 minutes.
Make Stove Top as directed on box. Pour over chicken; bake 10 minutes longer.
Lay chicken in a 9 x 13 pan and cover with slices of Swiss cheese. Mix 1 can cream of chicken soup and 1/4 cup water. Pour over cheese. Add one box Stove Top dressing mix (chicken or herb and onion is good). Sprinkle on soup.
Break chicken into pieces.
Place in casserole.
Cover with sour cream-soup mixture and celery.
Prepare Stove Top stuffing (as directed on package); place on top.
Bake at 350\u00b0 for 1 hour.
Brown chicken in butter, salt and pepper.
Make Stove Top according to the box.
Layer the stuffing and one can of gravy. Then put the chicken breast, bake for about 30 minutes. Then put the other can of gravy and bake for 30 more minutes or until chicken is done.
Cook Stove Top according to directions on box.
Put in a 9 x 13-inch pan.
Cut chicken breasts in 2-inch pieces and lay over dressing.
Spread soup over top of chicken (do not dilute soup). Sprinkle cheese over soup.
Cover with foil.
Bake at 350\u00b0 for 45 minutes to 1 hour.