Posted by All Recipes Blog on 30th June 2006
INGREDIENTS:
2 tb chopped onion
1 tb butter
1 cn cream of mushroom soup
1/2 c water
1/2 c shredded cheddar cheese
1 tb sherry (optional)
1 c diced cooked chicken or
1 turkey or ham
2 tb chopped pimiento
1 tb chopped parsley
2 c cooked spaghetti
DIRECTIONS:
In saucepan, cook onion in butter until tender. Blend in soup, water,
cheese and sherry. Heat until cheese melts, stir occasionally. Add
chicken/turkey/ham, pimiento, parsley and spaghetti.
Posted by All Recipes Blog on 30th June 2006
INGREDIENTS:
2 c non-fat dry milk
3/4 c cornstarch
1/4 c instant chicken bouillon
2 tb dried onion flakes
1 ts crushed dried thyme
1 ts crushed dried basil
1/2 ts pepper
DIRECTIONS:
Combine all ingredients and store in airtight container. To
substitute for one can condensed soup: Mix 1/3 cup of dry mix with 1
1/4 cup water in saucepan. Cook and stir until thickened. Add
cheese, mushroom bits or celery to duplicate the canned soup in the
recipe. Source: Maxine Von Risen, Stamford (Nebr.) Centennial
Cookbook Formatted by: Nancy Filbert; April, 1995
Posted by All Recipes Blog on 30th June 2006
INGREDIENTS:
1/2 c butter
1 tb chopped parsley
1 clove (medium) garlic;
-minced
1/4 ts rosemary; crushed
2 lb chicken breasts; boned/split
1 md egg; beaten
1/2 c fine dry bread crumbs
2 tb chopped onion
1 tb chopped parsley
2 tb butter
1 cn cream of chicken soup
1/3 c milk
2 tb sherry or substitute
DIRECTIONS:
Blen together 1/2 cup butter, parsley, garlic, rosemary and pepper. On
waxed paper, form patty 1 inch thick; place in freezer until firm.
Meanwhile flatten chicken breasts with meat hammer or edge of heavy saucer
to 1/4 inch thickness. Cut butter into 6 equal pieces, place one in centre
of each breast. Tuck in ends and roll out tightly. Secure with toothpicks
or skewers. Dip in egg and then in bread crumbs. Chill.
In saucepan, cook onion with parsley in 2 tablespoons of butter until
tender. Blend in soup, milk and sherry. Heat; stir occasionally. Fry 2
breast rolls at a time in deep fat at 350 degrees for 10-12 minutes until
well browned. Drain on absorbant paper, serve with sauce.
Posted by All Recipes Blog on 30th June 2006
INGREDIENTS:
4 wieners — split lengthwise
1 tb butter
1 cn beef broth
1/3 c water
4 weiner rolls — toasted
1 chopped onion
1 cn prepared chili
DIRECTIONS:
In frying pan, brown wieners in butter. Add soup and water, heat, stir
occasionally. Place wieners in rolls; spoon chili over. Top with onions;
garnish with shredded mild processed cheese, sliced stuffed olives, chopped
green pepper or sliced pickles
Posted by All Recipes Blog on 30th June 2006
INGREDIENTS:
2 ts butter
1/4 ts curry powder
1/4 c flaked coconut
1 cn cream of chicken soup
1 cn milk
1 c diced cooked shrimp
DIRECTIONS:
In small saucepan, melt butter, stir in curry powder. Add coconut; cook,
stir until lightly toasted. Meanwhile, in another saucepan, combine
remaining ingredients. Heat, stirring occasionally. Garnish with curried
coconut.
Posted by All Recipes Blog on 30th June 2006
INGREDIENTS:
1 cn condensed onion soup
1 cn water
3 thin slices french bread
3/4 c grated swiss cheese
DIRECTIONS:
In saucepan, combine soup and water; heat. In individual serving bowls,
place a slice of french bread, top with cheese. Pour in hot soup. Broil
until cheese is melted and golden brown.
Posted by All Recipes Blog on 30th June 2006
INGREDIENTS:
1 cn campbell’s cream of chicken
-w/herbs; soup
1 cn campbell’s chicken broth
1 cn milk
1 cn water
—————————-DUMPLINGS———————————
2 c bisquick baking mix
3/4 c milk; approx
DIRECTIONS:
Empty cans of soup into large pan. Stir in cans of water and milk. Mix
together till smooth. Heat on medium heat until boiling. Stir together
bisquick and milk. Dough should be thick and sticky (not too “wet†and not
too “dryâ€). Drop dough by teaspoonfuls into boiling soup. Cook dumplings
for approx. 8 to 10 mins. uncovered. Cover pan and cook for additional 5 to
10 mins. Watch pan carefully and do not let mixture boil over onto stove.
Serve immediately.
Notes: A cup of cooked, diced chicken could be added with the water and
milk, if desired. Dumplings could be rolled out and cut into strips before
adding to soup mixture, if you like thinner dumplings.
by Karen Coe
Posted by All Recipes Blog on 30th June 2006
INGREDIENTS:
26 oz tomato soup; family size
26 oz milk
DIRECTIONS:
Pour contents into large saucepan. Stir in milk. Heat slowly until hot,
stirring occasionally.
Posted by All Recipes Blog on 30th June 2006
INGREDIENTS:
10 3/4 oz tomato soup
10 3/4 oz milk
DIRECTIONS:
Slowly stir together soup and milk. Simmer until hot, stirring often.
Posted by All Recipes Blog on 30th June 2006
INGREDIENTS:
1 cn cream of asparagus soup
2 c finely chopped chicken
1 c finely chopped celery
2 tb chopped pimiento
2 ts lime juice
DIRECTIONS:
ds Garlic salt ds Poultry seasoning 12 sl White bread 12 sl
Pumpernickel bread 8 oz Cream cheese softened Reserve 1/3 cup soup;
combine remaining soup, chicken, celery, pimiento, lime juice and
seasonings. To make sandwich stacks, cut 3 inch round from each
slice of bread. On 6 rounds of white bread, spread 1/3 chicken
mixture; top with 6 rounds of pumpernickel bread. Repeat for two more
layers ending with pumpernickel bread. To make frosting, beat cream
cheese until smooth; gradually blend in reserved soup. Frost top and
sides of stacks; cover, chill until frosting is firm. Garnish if
desired.