Gold Medal Software 3

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---------- Recipe via Meal-Master (tm) v8.00 Title: Golden Potatoes Categories: Potatoes, Souped up Yield: 8 servings ----------------------------PICNICS AND PARTIES---------------------------- 1/4 c Butter 1 c Cheese, grated 1 c Sour cream 1 cn Cream of chicken soup 1 Onion, cut up 1 t Salt 1 t Seasoned salt 8 Potatoes, cooked Melt butter and add cheese, sour cream, soup, onion, and salt. Grate cooked potatoes like scalloped potatoes. Pour cheese mixture over potatoes. Stir. Place in casserole dish. May top with more grated cheese. Bake 350 F, 45 mins. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Extra Good Cream of Mushroom Soup Categories: Meatls soup, Souped up Yield: 4 servings 2 T Butter 1/2 c Onion, chpd 1 c Mushrooms, sliced 1/2 t Dried thyme leaves, crushed 1 cn Cream of Mushroom soup 1/2 c Light cream 3/4 c Milk Goldfish crackers In 2 quart saucepan over medium heat, in hot butter, cook onion, mushrooms and thyme until mushrooms are tender, stirring occasionally. Stir in soup, cream, and milk. Heat through, stirring occasionally. Ladle into bowls; serve with crackers. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Potato Casserole Categories: Potatoes, Souped up Yield: 4 servings 1 pk Frozen hash browns -(not patties) 1/2 c Parmesan cheese 1 c Cheddar cheese, shred 1 c Diced onions 1 pt Sour cream 2 cn Potato soup Combine all preceding. Heat for 1 hour at 350. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Pork Chop Potato Bake Categories: Pork, Casseroles, Souped up Yield: 4 servings 5 Potatoes, peeled Salt and pepper to taste 1 T Instant minced onion 6 Pork chops 1 cn Cream of mushroom soup -up to 2 cans Slice potatoes 1/4 inch thich, place in large buttered casserole. Sprinkle with salt, pepper and onion. Brown pork chops in skillet. Place over potatoes. Spread soup over chops. Pour 1 soup can water over soup. Cover, bake at 350 for 1 to 2 hours. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Bacon Chicken Salad Categories: Salads, Chicken, Souped up Yield: 4 servings 2 1/2 c Chicken, cooked, chpd 6 sl Bacon,cook and crumbled 3/4 c Celery, chpd 1/3 c Toasted pecans 8 oz Sour cream 1/2 Env dry onion soup mix To toast nuts, bake on cookie sheet at 350 for 10 mins. In a covered storage container combine all ingreds, mix well. Chill ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Close to KFC Original Recipe Categories: Chicken, Souped up Yield: 1 servings 3 c Self-rising flour 2 pk Good Seasons Italian dressin 2 Env Lipton Cup-A-Soup Tomato 1 T Paprika 1 t Seasoned salt Butter Spray pan with PAM or grease pan. Coat chicken in flour mixture. Brush withmelted butter, let dry. Bake at 350 degrees until done about 45 minutes to an hour. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Cresent Roll Meatloaf Categories: Groundbeef, Souped up Yield: 6 servings 1 pk Pillsb refrig crescent rolls 1 cn Golden mushroom soup 1/2 c Onions, minced 1/2 c Fine dry bread crumbs 1 Egg, beaten 1 t Salt 1/2 c Water 2 lb Ground beef Mix thoroughly, 1/2 can soup, ground chuck, bread crumbs, onion, egg and salt. Shape firmly into loaf in shallow pan. Bake at 375 for 1 hour. Top with crescent rolls so it covers the loaf at the 1 hour cooking time. Continue cooking for 15 minutes. SAUCE: Blend remaining soup, water and 2-3T drippings from meatloaf. Stir occasionally. I've also made my own gravy from pan drippings rather than the above sauce. It is better but if you are in a hurry the above sauce is good. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Chicken Categories: Chicken, Casseroles, Souped up Yield: 4 servings 3 Whole chicken breasts 1 cn Cheddar cheese soup 6 sl Bacon, cooked, crumbled 1 cn Green beans 1 ds Cayenne 1/3 c Bread crumbs 1/2 c Grated cheddar cheese Saute chicken until almost done in butter. Drain beans and put in bottom of 2 quart casserole. Put chicken on beans. Mix cayenne in soup and pour over chicken. Sprinkle with bread crumbs, bacon, and cheese. Bake, uncovered, at 350 for 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Hot Artichoke Dip Categories: Dip, Souped up Yield: 3 servings 9 oz Frzn artichoke hearts; thawd 1/2 pt Sour cream 1/4 c Grated parmesan cheese 1 Envelope golden onion soup Buttered bread crumbs Preheat oven to 350. In food processor or blender, puree artichokes. Add sour cream and cheese; process until smooth. Stir in golden onion soup mix. Turn into 2 1/2 cup casserole, tehn top with bread crumbs. Bake uncovered 30 minutes or until heated through. Makes about 2 1/4 cups dip. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Lovely Potato Casserole Categories: Casseroles, Potatoes, Souped up Yield: 4 servings 2 lb Baking potatoes, peel, shred 1/2 c Butter, melted 1 t Salt 2 T Dried, minced onion 1 cn Cream of chicken soup 2 c Sour cream 2 c Cheddar cheese, grated 1/4 c Butter 2 c Can french fried onions Preheat oven 350. Combine potatoes, 1/2c butter, salt, onion, soup, sour cream, and cheese. Put into a greased 9x13" baking dish, spreading to full. Combine 1/4c butter with the crushed french fried onions and sprinkle on top. Bake 1 1/4 hrs. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Onion Soup Meatloaf Categories: Groundbeef, Souped up Yield: 2 servings 1 1/2 lb Ground beef 1 c Sour cream 2 Eggs, beaten 1/2 pk Onion soup mix 1 c Soft bread crumbs Mix ingredients in order. Form into loaf. Bake 1 hr at 375. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Tuna Cashew Casserole Categories: Casseroles, Seafood, Pasta, Souped up Yield: 6 servings 3 oz Cn chow mein noodles, divide 6 1/2 oz Cn tuna 1 cn Cream of mushroom soup 1/4 c Water 4 oz Cashews 1 c Celery, chopped 1/4 c Onions, minced Reserve 1/2c noodles. Flake tuna and combine reamining ingredients in 1 1/2 qt casserole. Top with reserved noodles. Bake 325, 40 mins. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Ground Beef Stroganoff Categories: Groundbeef, Casseroles, Pasta, Souped up Yield: 4 servings 1/2 lb Bacon 2 lb Ground beef 1 c Onion, diced 2 cn Cream of mushroom soup 1/8 t Garlic powder 1 c Sour cream 1/2 lb Mushrooms, sliced, sauteed Noodles, cooked Cook bacon and crumble. Add gr beef and onions, cook and drain. Add soup and seasonings, heat until bubbly. Just before serving add sour cream and heat to simmering. Serve over noodles. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Tater Tot Casserole Categories: Potatoes, Groundbeef, Souped up Yield: 4 servings 1 lb Ground beef 2 T Onion, chopped 1 cn Cream of Mushroom soup 6 oz Cheddar cheese, shredded Tater tots Brown beef and onion, add soup and cheese, stir. In 2 qt casserole, make a single layer of tater tots then beef mixture. Repeat. Bake 350, 30 mins. MY NOTE: Why not try putting meat, onion and soup mixture on the bottom, then place potatoes on top and sprinkle with cheese. This way the potatoes would be crispy on the outside and not mushy. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Chicken Divan Categories: Chicken, Souped up Yield: 8 servings 8 Chicken breast halves 10 oz Pkg broccoli 1/4 Can cream chicken soup 1/4 Can cream potato soup 1/2 c Skim milk 1 1/2 t Lemon juice 2 T Parmesan 1. Combine chicken and water to cover in a saucepan; cover, boil, simmer 20 min. Chop chicken and set aside. 2. Cook broccoli and arrange in 2 qt. baking dish sprayed with Pam. Top with chicken. 3. Combine soups, milk and lemon juice. Pour over chicken. Sprinkle cheese on top. Bake 350 25 min. per 1 cup serving: cal 123 CHO 5 PRO 20 Fat 2 Fiber 1 Na 243 ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Chicken Cordon Bleu Categories: Chicken, Ham, Souped up Yield: 4 servings 4 Chicken breast halves 2 sl Ham 2 sl Swiss cheese 1 Egg beaten 2 T Flour 1/3 c Onion, chpd 1/4 cn Cream of chicken soup 1. Pound chicken flat. 2. Place one half slice cheese and ham in each breast. Roll up. 3. Dip each roll in egg and then flour. Place in casserole dish sprayed with Pam and bake 350 20 min. 4. Combine onion and soup. Pour over chicken and bake 350 for 15 minutes more. per chicken roll: Cal 172 CHO 6 PRO 22 Fat 6 Na 397 ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Tuna Casserole with Cashews Categories: Seafood, Casseroles, Souped up Yield: 4 servings 1 c Celery, sliced 1 c Onion, chpd 1 T Butter 7 oz Can tuna, drained 1/2 c Frozen peas 10 3/4 oz Can cream of mushroom soup 1/2 c Cashews, coarsely chpd In a 1 qt casserole, combine celery, onion, and butter. Cook, uncovered 4-5 mins until vegs are softened. Add tuna, peas, soup, and cashews. Cover and cook 3-5 mins until hot. Serve over rice or chow mein noodles. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Hamburger Pie Categories: Groundbeef, Casseroles, Souped up Yield: 4 servings 1 lb Ground beef Onion, chpd 8 oz Cheddar cheese, shredded 1 cn Cream of cheddar cheese soup 3 c Mashed potatoes Salt and pepper Garlic powder Saute meat and onions, season to taste. Combine with soup. Pour into greased casserole and top with mashed potatoes. Sprinkle with cheese, bake 350 deg, 30 mins. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Chicken Sour Cream Casserole Categories: Chicken, Casseroles, Souped up Yield: 4 servings 1 pk Corn bread stfg mix (medium) Butter, stick 1 cn Cream of chicken soup 1/2 pt Sour cream 1 1/2 c Chicken broth Chicken, cooked, boned Melt butter and mix with stuffing. Add sour cream and soup; fold in chicken pieces. Spread 1/2 of the stuffing on the bottom of a 9x13 pan. Add chicken mixture on top. Spread the rest of the stuffing mix over chicken. Pour broth over all. Bake 350 deg, 35 mins. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Chicken Casserole Categories: Casseroles, Chicken, Souped up Yield: 4 servings 3 Chick breast, skinned, boned 6 sl Swiss cheese 1 cn Cream of chicken soup 2 c Pepperidge Farm stuffing mix -crushed fine 1/2 Stick butter, melted Layer chicken in pan. Place cheese on top. Dilute soup with 1/4c water; poouor over chicken. Mix butter with stuffing. Mix and place on top.; Bake 325, 1hr. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Davy Jones Tuna Bake Categories: Casseroles, Seafood, Souped up Yield: 9 servings 2 c Bisquick 3/4 c Milk 3 Eggs Salt and pepper 14 oz Tuna, drained 1/2 c Sharp process cheese, shred 1 T Onion, chpd 1/4 c Pimiento, chpd 1/3 c Celery, chpd -----------------------------TUNA CELERY SAUCE----------------------------- 1 cn Cream of celery soup 1 c Milk 1/2 cn Tuna Heat oven to 400 deg. Grease 9x9" pan. Mix Bisquick, milk, eggs, salt and pepper. Beat vigorously 30 sec. Stir in 1 1/2 cans tuna, 1/4c cheese, onion, pimiento and celery. Pour into prepared pan; sprinkle remaining 1/4c cheese over top. Bake 30-35 mins. Serve hot with Tuna Celery Sauce. Tuna Celery Sauce: In small saucepan,mix soup, milk and remaining tuna. Heat through. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Chicken with Wild Rice Categories: Chicken, Souped up Yield: 4 servings 4 Chicken breasts, skinned, 1 cn French onion soup 6 oz Unc B's Wld Rice w/ch broth 1 cn Water using soup can Equal parts of each: Pepper Onion powder Garlic powder Season chicken. Place rice and spices in deep casserole, placing chicken on top of rice. Add soup and water. Bake 350 deg. 1 hr. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Burger Bundles Categories: Groundbeef, Souped up Yield: 5 servings 1/4 c Water 2 T Butter 1 c Dry herb seasoned stuff mix 1 lb Ground beef 1 cn Cream of mushroom soup PLUS 1/4 c Water 1 T Catsup 2 t Worcestershire sauce In small saucepan, melt butter in water, toss with stuffing mix until moistened. Set aside. Divide meat into 5 equal portions. On sheet of waxed paper, flatten each portion into a 6" circle. Place about 3T stuffing mixture in center of each circle. Draw edges up to meat in the center and seal, making a completely sealed ball with stuffing in center. Place balls inungreased casserole. Combine soup, catsup, and Worcestershire sauce and stir until smooth. Spoon sauce over meatballs. Bake uncovered 350, 45 mins until meat is done and sauce is bubbling. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Oriental Cabbage Salad Categories: Salads, Souped up Yield: 8 servings 1 md Cabbage; shredded 2 Carrots; shredded 4 Green onions; diced 1 pk Ramen Noodle Soup Mix* 1/2 c Vegetable oil 3 T Vinegar 2 T Sugar 1 t Salt 1/2 t Pepper 1/2 c Almonds 2 T Sesame seeds *Use chicken flavored Ramen oriental noodle soup. Toast almonds and sesame seeds in small amount butter or margarine. With chicken flavoring from Ramen package mix oil, vinegar, sugar, salt and pepper. Add to prepared vegetables. Add almonds and sesame seeds. Crush Ramen noodles. Add to salad just before serving. Toss well. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Vegetable Medley Casserole Categories: Casseroles, Vegetables, Souped up Yield: 8 servings 3/4 c Raw rice 1 cn Cream of celery soup 3/4 c Water 1 T Butter 10 oz Frozen peas 1 cn Sliced mushrooms 1 cn Water chestnuts 1 c Sliced almonds 1 c Swiss cheese, shredded Combine rice, soup, water, and butter in large skillet. Cover and bring to a boil. Reduce heat to simmer and cook, covered, 10 minutes. Stir in peas and simmer 5 minutes. Add mushrooms, water chestnuts, and almonds and pour into a casserole dish. Bake for 20 minutes at 375 degrees. Sprinkle cheese over and bake 5 minutes more. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Peanut Tuna Mac Categories: Seafood, Casseroles, Pasta, Souped up Yield: 5 servings -------------------------OKLAHOMA PEANUT COMMISSION------------------------- 1/2 c Chopped salted peanuts 1/4 lb Sharp cheese; shredded 1/4 t Pepper 7 oz Pkg. macaroni; cooked 9 oz Can tuna 1 cn Cream of mushroom soup 1 T Instant minced onion 1/4 c Milk Combine peanuts, tuna, mushroom soup, cheese, onion and pepper. Stir till evenly mixed. Stir in macaroni, then milk. Pour into 1 1/2 qt. casserole. Bake 350 degrees 1/2 hour or till heated through. Makes 4-6 servings. Source: Oklahoma Peanut Commission. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Shrimp Casserole Nepalese Categories: Seafood, Casseroles, Souped up Yield: 7 servings -------------------------OKLAHOMA PEANUT COMMISSION------------------------- 3 lb Raw shrimp; shelled/deveined -(1 1/2 lbs. cooked) 1/2 c Green pepper; chopped 1/2 c Onion; chopped 2 T Peanut oil 3/4 c Chopped salted peanuts 2 c Cooked rice 1 cn Condensed tomato soup 1 c Evaporated milk 1/2 c Sherry 1 T Lemon juice 1 t Salt 1/2 t Freshly ground pepper 1/8 t Curry powder This recipe can be mixed well ahead of time, even frozen, and baked when needed. Cook either fresh or frozen shrimp as follows: Put into 2 qts. water with 4 T. salt. Bring to boil; lower heat and simmer 5 min. Drain. Put into 2 1/2-3 qt. casserole. Cook green pepper and onion in oil over med. heat 5 min. or till soft. Reserve 1/4 c. chopped peanuts. Add remaining peanuts, pepper and onions and rest of ingredients to shrimp. Bake 350 for 25 min. Sprinkle with reserved 1/4 c. chopped peanuts. Bake 15 min. more. Makes 6-8 servings. Source: The Oklahoma Peanut Commission. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Onion Roasted Potatoes Categories: Potatoes, Souped up Yield: 8 servings 1 Lipton onion soup envelope 2 lb Potatoes, cut into lg chunks 1/3 c Oil Preheat oven 450. In large plastic bag, add all ingredients. Shake until coated. Place in shallow baking pan. Bake, stirring occasionally, 40 mins or until tender and golden brown. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Broccoli Supreme Categories: Vegetables, Souped up Yield: 6 servings -------------------------OKLAHOMA PEANUT COMMISSION------------------------- 10 oz Pkg. frozen broccoli 1/2 c Mayonnaise 1/2 cn Cream of mushroom soup 1/4 c Peanut butter 1/4 c Chopped onion 1/2 c Shredded sharp cheddar cheez 1 Egg; slightly beaten 1 t Salt 1/4 t Black pepper 1/2 c Chopped coctail peanuts Cook broccoli according to package directions; drain. Mix remaining ingredients (except peanuts) and pour over broccoli. Put in 1 qt. buttered casserole. Sprinkle peanuts on top. Bake at 350 for 40 min. Source: The Oklahoma Peanut Commission. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Broccoli Jennifer Categories: Vegetables, Souped up Yield: 4 servings 10 oz Pkg frozen chpd broccoli, -thawed and drained 10 3/4 oz Can cream of mushroom soup 1/2 c Mayo 1/2 c Grated cheddar cheese 1 sm Onion, chpd 1 Egg, beaten 18 Or more Ritz crackers, -crushed Butter Preheat oven to 350 degrees. Generously butter 1 quart casserole dish. Combine broccoli, soup, mayo, cheese, onion, and egg. Blend well. Turn into prepared dish. Sprinkle with cracker crumbs and dot with butter. Bake until heated through and bubbly, about 35 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Beef Dip Sandwiches Categories: Beef, Sandwiches, Souped up Yield: 8 servings 4 lb Roast beef Garlic salt Pepper 2 T Oil 6 c Water,to 8c 2 pk Dry onion soup mix 2 T Worchestershire sauce Mini french bread loaves, -1 per person 1 Onion sliced and sauteed Jack cheese, sliced Salt and pepper roast. In a dutch oven brown meat quickly on all sides in oil. Add water, soup mix and Worcestershire sauce. Cover and simmer over low heat (325) til tender 3-4 hours. Slice french bread loaves in half, horizontally. Wrap in aluminum foil and heat in oven til hot or micro- wave. Slice roast thinly and place some on bottom half of hot roll. Top with onions and cheese, broil until cheese melts. Cover with tops. Serve broth from cooked meat in individual bowls for dipping sandwiches. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Broccoli and Rice Casserole Categories: Casseroles, Rice, Meatless, Souped up Yield: 8 servings 1/2 c Celery,chpd 1/4 c Onion, chpd 1 c Velveeta cheese, diced 1 cn Cream of broccoli soup 1/4 c Milk 10 oz Pkg frozen broccoli -thawed and drained 2 c Cooked rice Saute celery and onions in 1 tablespoon oil. Mix together soup and milk, add sauted vegetables and remaining ingredients, blending well. Pour into baking dish, sprinkle with paprika. Bake at 350 degrees for 30 minutes or until heated through. Makes 8 servings. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Broccoli Bake Categories: Vegetables, Souped up Yield: 8 servings 20 oz Frozen brocoli 20 oz Frozen cauliflower 2 cn Cream of mushroom soup 2 Eggs 1 c Mayonnaise 1 sm Onion, chpd 2 c Cheddar cheese, grated 1/2 c Butter, melted 1 pk Stove Top OR -Pep Farm dressing mix Cook broccoli and cauliflower according to package >>>>> directions. Prepare dressing according to package directions. Mix cream of mushroom soup, eggs, mayonnaise, and chopped onion. Use a 13x9 inch pan. Layer 1/2 of vegetables, cut in bite size, on bottom of pan; spoon on 1/2 sauce mixture and sprinkle 1/2 grated cheese. Repeat with remaining items. Spread prepared dressing on top and pour melted butter on top. Bake at 350 for 1/2 hour. Serves 8 to 10. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Crunchy Ham Casserole Categories: Ham, Casseroles, Pasta, Souped up Yield: 4 servings 2 c (7 oz) elbow macaroni, -uncooked 1 1/2 c Cubed ham 1 cn Cream of chicken soup 1/2 c Sour cream 1/2 c Milk 10 oz Pk frozen broccoli spears, -cook, drain 1 c (4oz) shredded cheddar 1 cn Durkee French Fried Onions -2.8oz Prepare macaroni according to pkg directions; drain. Combine macaroni and ham; place in a 9 x 13 inch baking dish. Blend soup, sour cream, and milk, pouring half the mixture over ham and macaroni. Arrange broccoli on top. Pour remaining sauce over broccoli and sprinkle with cheese. Bake uncovered at 350 degrees for 20 minutes. Top with French Fried onion and bake 5 minutes longer. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Broccoli Parmesan Categories: Vegetables, Souped up Yield: 8 servings 20 oz Frozen broccoli 1/4 c Chopped onion 2 T Butter 1 cn Cream of chicken soup 2/3 c Milk 1/2 c Parmesan cheese Cook packages of broccoli in unsalted water till tender. Drain. Cook onion in butter until tender. Blend in soup, milk and cheese. Heat. Serve over the broccoli. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Dilled Carrots with Parsnips Categories: Vegetables, Souped up Yield: 4 servings 1 cn Cream of celery soup 1/2 c Milk 1/4 t Dried dill weed, crushed 2 c Carrots, cut 1" long sticks 2 c Parsnips cut 1" long sticks In 3 quart microwave-safe casserole stir soup until smooth. Add milk and dill weed; stir until well blended. Stir in carrots. Cover with lid. microwave on high 6 minutes. Stir in parsnips. Cover. microwave on high 13 minutes or until veggies are nearly tender; stirring twice during cooking. let stand covered 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Supreme Burgers Categories: Groundbeef, Souped up Yield: 8 servings 2 lb Ground beef 1 1/2 oz Env onion soup mix 1/2 c Dry breadcrumbs 1 c Sour cream 1/8 t Pepper Mix all the ingredients together. Shape mixture into 8 patties, each about 3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Creamy Beef-Noodle Combo Categories: Groundbeef, Pasta, Souped up Yield: 5 servings 1 lb Ground beef 1/2 c Onion, chpd 4 oz Mushroom Stem/Pieces 1 cn Cream Of Mushroom Soup 1 c Celery, sliced 1/2 c Green pepper, chpd 1/4 c Sliced pimiento 1 c Milk 1 T Worcestershire sauce 1 t Salt 4 oz Noodles; uncooked, about 2c Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED mushroom pieces and the remaining ingredients. Heat to boiling then reduce the heat and simmer, covered, stirring occasionally, until the noodles are tender, about 25 minutes. A small amount of water can be added if necessary. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Souper Baked Sandwich Categories: Groundbeef, Sandwiches, Souped up Yield: 6 servings 1 1/2 lb Ground beef 1/4 c Onion, chpd 1/2 t Salt 1/2 c Celery, chpd 4 c Herb Stuffing Cubes; Not Mix 1 1/2 c Milk 2 lg Eggs 1 cn Cream Of Mushroom Soup 1 t Dry mustard 1 c Cheddar cheese, shredded Heat the oven to 350 degrees F. Cook and stir the meat, onion and celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the salt. Arrange the stuffing cubes in a greased baking pan, 9 X 9 X 2 or 11 3/4 X 7 1/2 X 1 3/4-inches and top with the meat mixture. Beat the milk, eggs, soup, and mustard together and pour over the meat. Then sprinkle with the cheese and bake uncovered until a knife inserted in the center comes out clean, about 30 to 40 minutes. Cool for 5 minutes and then cut into squares and serve. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Saucy Bean 'N Beef Pie Categories: Groundbeef, Souped up Yield: 4 servings 1 lb Ground beef 3 1/2 oz Cn French fried onion rings 1/4 c Dry breadcrumbs 1 cn Cream of mushroom soup 1 lg Egg 1/4 t Thyme leaves 1/4 t Salt 1 ds Pepper 16 oz French cut green beans Heat the oven to 350 degrees F. Mix the meat, half the onions, the bread crumbs, 1/4 cup of the soup, the egg, thyme leaves, salt and pepper. Press the mixture evenly against the bottom and sides of an ungreased 9-inch pie pan. Turn the drained green beans into the meat line pan then spread the remaining soup over the beans. Bake, uncovered, for 35 minutes. Arrange the remaining onions on the top of the mixture and bake another 10 minutes. Cool for about 5 minutes, then cut into wedges and serve. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Onion Meat Loaf Categories: Groundbeef, Souped up Yield: 8 servings 2 lb Ground beef 1 1/2 oz Pk onion soup mix 2/3 c Milk 1 lg Egg 3 T Brown sugar 3 T Catsup 1 T Mustard Heat the oven to 350 degrees F. Mix the meat, onion soup mix, milk and egg together. Shape the mixture firmly into a loaf shape, in a 13 X 9 X 2-inch baking pan. Mix the remaining ingredients together and spoon onto the loaf. Bake, uncovered, for about an hour. When done, remove the loaf to a plate and let stand for 10 minutes before slicing. Serve on a heated platter. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Spooned-Up Meat Loaf Categories: Groundbeef, Cereal box, Souped up Yield: 6 servings 2 lb Ground beef 1 1/2 oz Pk onion soup mix 1/2 c Quick cooking oats 1/2 c Water 1/2 c Sour cream 2 lg Eggs, beaten 1/4 c Parmesan Cook and stir the meat in a large skillet until the meat is brown. Drain off the excess fat. Stir in the soup mix, oats and water. Cover and simmer for about 5 minutes, stirring occasionally. Stir in the sour cream and eggs. Spread the mixture evenly in the skillet then sprinkle the cheese over the top. Cover and simmer until set, about 5 minutes. Serve with catsup, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Stuffed Mushrooms With Crabmeat Categories: Appetizers, Seafood, Souped up Yield: 4 servings 12 lg Mushrooms 6 oz Crab 3 T Plain dry breadcrumbs 3 ds Hot pepper sauce 2 T Butter, melted 1 Env. vegetable soup mix -ie Knorr 1/2 c Sour cream 1 T Dill, snipped OR 1t dried 1/8 t Pepper Preheat oven to 350 degrees F. Remove and finely chop mushroom stems. In medium bowl, combine chopped mushroom stems, vegetable recipe soup mix, crabmeat, sour cream or plain yougurt, bread crumbs, dill, hot pepper sauce, and pepper. Set aside. On lightly greased baking sheet, arrange mushroom caps; stuff with crabmeat mixture, then brush with butter. Bake 15 minutes or until tender. Makes about 12 appetizers. MAKE AHEAD DIRECTIONS; Mushrooms can be partially prepared up to 1 day ahead. Simply prepare and stuff as above. Cover and refrigerate. To serve, brush with butter then bake as above. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Oven-Baked Buttermilk Chicken Categories: Chicken, Souped up Yield: 4 servings 1 Env. Golden Onion Soup Mix 2 lg Eggs 3 lb Chicken, cut up 1 c Unbleached all-purpose flour 1/2 c Buttermilk * 1/4 c Butter, melted * Substitution: Blend 1 1/2 t lemon juice with enough milk to equal 1/2c; let stand 5 minutes. Preheat oven to 425 degrees F. Combine golden onion recipe soup mix with flour; set aside. Beat eggs with buttermilk. Dip chicken pieces in buttermilk mixture, then flour mixture, coating well. Place in large shallow baking pan, on rack, and chill 30 minutes. Drizzle with butter, then bake 45 minutes or until well done. NOTE: This is a great recipe for picnics or just eating on the patio. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: All-In-One Tuna Casserole Categories: Seafood, Pasta, Souped up Yield: 4 servings 1 Env. Golden Onion Soup Mix 10 oz Frozen peas & carrots, thaw 6 1/2 oz Tuna, drained 1 1/2 c Milk 8 oz Medium egg noodles, cooked 1/2 c Cheddar cheese, shredded In large bowl, blend golden onion recipe soup mix with milk; stir in peas & carrots, cooked noodles and tuna. Turn into greased 2-quart oblong baking dish, then top with cheese. Bake 20 minutes or until bubbling. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Oven-Baked Bourguignonne Categories: Beef, Pasta, Souped up Yield: 8 servings 2 lb Boneless beef chuck OR -round steak, cut 1" cubes 1 1/3 c Carrots, chdp 1 md Bay leaf 1/2 c Red wine 8 oz Medium OR broad egg noodles 1/4 c Unbleached all-purpose flour 14 1/2 oz Cn whole tomatoes, peeled, -chpd 1 Env. onion OR beefy onion -soup mix 8 oz Mushrooms Preheat oven to 400F. In 2-quart casserole, toss beef with flour, then bake uncovered 20 minutes. Add carrots, tomatoes, and bay leaf, then add beefy onion recipe soup mix blended with wine. Bake, covered, 1 1/2 hours or until beef is tender. Add mushrooms and bake covered an additional 10 minutes. Remove bay leaf. Meanwhile, cook noodles according to package directions. To serve, arrange bourguignonne over noodles. MICROWAVE DIRECTIONS: Toss beef with flour, set aside. In 2-quart casserole, combine tomatoes, bay leaf, and beefy onion recipe soup mix blended with wine. Heat, covered, at HIGH (Full Power) 7 minutes, stirring once. Add beef and carrots. Heat covered at DEFROST (30% FULL POWER), stirring occasionally, 1 1/4 hours. Add mushrooms and heat covered at DEFROST (30% FULL POWER), 30 minutes or until beef is tender. Remove bay leaf. Let stand covered 5 minutes. Cook Noodles and serve as above. FREEZING/REHEATING DIRECTIONS: Bourguignonne can be baked, then frozen. Simply wrap covered casserole in heavy-duty Aluminum Foil; freeze. To reheat, unwrap and bake covered at 400 degrees F. stirring occasionally to separate beef and vegetables, 1 hour. OR, Microwave at HIGH (Full Power) stirring occasionally, 20 minutes or until heated through. Let stand covered 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Chicken Rice Bake Categories: Casseroles, Chicken, Rice, Souped up Yield: 5 servings ---------------------------------PILLSBURY--------------------------------- 1 1/4 c Uncooked regular rice 2 T Chopped onion 1/2 t Salt 1 Rib celery, chopped 2 c Water 1 cn Cream of chicken soup 4 oz Mushroom stems and pieces, Drained 1 Frying chicken, cut up 2 T Butter, melted 1/2 t Salt 1/2 t Paprika 1/4 t Poultry seasonings Heat oven to 375. In ungreased 13x9 inch pan, combine rice, onion, 1/2 t. salt, celery, water, soup and mushrooms, mix well. Arrange chicken skin side up on rice mixture, drizzle with margarine. Sprinkle with 1/2 t. salt, paprika and poultry seasoning. Bake at 375 for 1 hour or until chicken is tender. Source: Pillsbury ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Canadian Bacon Casserole Categories: Pork, Casseroles, Souped up Yield: 1 servings Sliced raw potatoes Canadian bacon Sliced onion 1 cn Celery soup 1/2 c Milk Grated cheddar cheese Butter casserole. Layer sliced potatoes, Canadian bacon and onion slices, alternating layers and ending with potatoes on top. Mix celery soup and milk and pour over casserole. Put grated cheese on top. Bake at 350 for 30-45 minutes or until potatoes are tender. Amount of ingredients can vary depending on number of people being served. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Chicken Gourmet Categories: Chicken, Casseroles, Souped up Yield: 12 servings 2 cn Cream of chicken soup 2 cn Cream of mushroom soup 4 Soup cans of water 2 pk Uncle Bens Wild Rice (con- -tains rice & seasonings) 1 cn Sliced mushrooms 1 cn Chopped pimiento Parsley 12 Chicken breasts Mix all ingredients, except chicken breasts and parsley, in large roaster. Lay chicken breasts on top of mixture, sinking some of them. Sprinkle parsley on top. Bake covered at 350 for 1 hour, remove cover and bake an additional hour. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Chicken And Broccoli Casserole Categories: Casseroles, Chicken, Souped up Yield: 4 servings ----------------------------AMERICAN GOTHIC CKBK---------------------------- 4 c Cooked chicken, diced 2 bn Broccoli, cut up, cooked 16 oz Mild cheddar cheese, shred 2 cn Cream of chicken soup 1 c Mayo OR Miracle Whip 2 t Curry powder (or to taste) Seasoned croutons Arrange chicken and broccoli in 2 casseroles that have been greased. Cover with grated cheese. Mix the soup, mayo, and curry into a sauce. cover the casserole with the sauce and top with croutons. Bake about 45 min. at 350. For Freezing: bake without croutons. To reheat, add croutons andheat in 350 oven for 30 min. Serve over rice. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Suzan's Potato Casserole Categories: Potatoes, Casseroles, Souped up Yield: 4 servings 1 lb Froz hash brown potatoes 1/2 t Onion powder 1 c Sour cream 1 c Cream of mushroom soup 1 c Cheddar cheese, shredded Parmesan cheese Mix all ingredients together except Parmesan. Put into greased casserole (approx. 13 x 9). Sprinkle Parmesan over top...probably about 1/4 cup or so. Bake for 1 hour at 400 degrees. This can be doubled easily. Also can be prepared in advance and baked just before serving. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Pork Chop Potato Bake Casserole Categories: Pork, Casseroles, Potatoes, Souped up Yield: 6 servings 6 Pork chops 1 cn Cream of celery, or mushroom 1/2 c Milk 1/2 c Sour cream Salt and pepper 24 oz O'brien potatoes, OR hash -browns 1 c Cheddar cheese; shredded 1 cn Fried onions Brown pork chops in a small amount of oil. Sprinkle with salt and pepper. Stir in potatoes, 1/2 C shredded cheese, and 1/2 the fried onions. Spoon into 13x9 baking dish. Arrange pork chops and cover. Bake at 350 for 40 minutes. Top with remaining cheese and onions and bake 5 minutes longer, uncovered. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Steak Supper in Foil Categories: Beef, Casseroles, Souped up Yield: 4 servings ---------------------------BCROCKER GOOD AND EASY--------------------------- 1 1/2 lb Chuck steak, 1" thick 1 cn Cream of mushroom soup 1 Envl onion soup mix 3 md Carrots, quartered 2 Ribs celery, cut 2" pieces 3 md Potatoes, peeled & quartered 2 T Water Heat oven to 450. Place 24x18 piece of heavy-duty foil in baking pan; place meat on foil. Stir together soups and spread on meat. Top meat with vegetables; sprinkle water on vegetables. Fold foil over and seal securely. Cook 1 1/2 hours or until tender. Source: BC Good & Easy ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Herbed Mushroom Pot Roast Categories: Stews, Beef, Souped up Yield: 10 servings ---------------------------------CAMPBELL'S--------------------------------- 2 T Vegetable oil 5 lb Beef bottom round roast 26 oz Cream of mushroom soup 1/2 c Water 1 t Dried basil leaves; crushed 1/2 t Pepper 5 md Potatoes; quartered 10 md Carrots; cut in 2" pieces 2 T Flour In 15 1/2 x 10 shallow heavy roasting pan over medium high heat, in hot oil, cook roast unti browned on all sides. Spoon off fat. Stir in soup, 1/4 cup water basil and pepper. Cover with foil. Bake at 375 for 1 1/2 hours. Add potatoes and carrots. Cover; bake 1 1/2 hours or ntil roast and vegetables are fork tender. Transfer roast and vegetables to platter. In cup, stir together flour and remaining 1/4 cup water until smooth. Over medim hgih heat, graduallys tir flourmixture into roasting pan. Cook until mixture boils and thickens, stirring constantly. Serve with roast and vegetables. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Cheese-Beef Casserole Pie Categories: Groundbeef, Casseroles, Souped up Yield: 6 servings 1 lb Ground beef 1 sm Package cream cheese 1 cn Cream of mushroom soup 1 c Canned corn with pimento 1 pk Refrigerated bisquits Brown ground beef in skillet; drain. Mix all but biscuits. Pour in 2 quart casserole. Top with bisquits. Bake at 350 for about 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Potato, Onion and Beef Casserole Categories: Casseroles, Groundbeef, Souped up Yield: 6 servings 6 Sweet onions; sliced 2 cn Cream of mushroom soup 6 lg Potatoes 2 lb Ground beef Salt and pepper Season the beef and brown in a hot skillet. Peel and thinly slice the potatoes. Make alternate layers of potatoes, onions, and meat. Pour the mushroon soup on top and bake at 350 for 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Swedish Potato Casserole Categories: Casseroles, Potatoes, Cereal box, Souped up Yield: 6 servings 9 Potatoes, boiled with skins 1 cn Cream of chicken soup 1 pt Sour cream 1/2 c Onion, chopped 1 1/2 c Shredded cheddar cheese 2 T Butter, melted Crushed cornflakes Peel and dice potatoes. Blend with chicken soup, sour cream, onion and grated cheese. Place in 2 1/2 qt. baking dish. Mix melted butter iwtih enough cornlakes to cover (thinly) the top of the casserole. Bake in preheated 350 degree oven for 45 minutes until bubbly. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Hash Brown Potatoes #2 Categories: Potatoes, Souped up Yield: 12 servings 2 lb Frozen hash browns (thaw a 1/2 hour) 1/2 c Diced onion 1 cn Cream of chicken soup 1 c Sour cream 1 Stick butter 8 oz Sharp grated cheddar cheese 1/2 t Salt and pepper to taste Mix together and put in 9x13 inch greased baking dish. Sprinkle with crushed potato chips or corn flakes. Bake at 375 for 1 hour. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Tater Top Surprise Categories: Potatoes, Cereal box, Souped up Yield: 10 servings 1 lg Bag tater tots 1/2 c Green onion;chopped 1 pt Sour cream 1 cn Cream of chicken soup 1 c Cheddar cheese;grated 1/2 c Butter;melted 4 c Cornflakes;crushed Mix all the indgrdients, except the cornflakes in a 9x13x2" baking dish. Top with crushed cornflakes and bake at 350 for 35 minutes, or till bubbly. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Crispy Crunchy Onion Potatoes Categories: Potatoes, Souped up Yield: 2 servings 2 lb Russet potatoes, peel, cut -in chuncks 2 lg Yellow Onions, cut in chunks 1/2 c Olive oil 1/4 c Butter; melted 1 t Thyme 1 t Oregano 1 t Marjoram 1 Envelope onion soup mix Mix the potatoes and onions together, and pour EVERYTHING else over them. Put them in a zip-lock bag and pretend they are meat that you're marinating! They can sit all day, or even overnight. Put in a 9 x 13 baking dish and bake at 450~ for 30 minutes. THEN, bake as long as you want, when it will correspond with your main meat entree is done! Reduce the oven to 350~ and this will hold until you are ready to serve your main dish, 15 minutes at a time for several hours! ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Posh Potatoes Categories: Potatoes, Souped up Yield: 6 servings 8 md Potatoes; -(brown, leave skins on) Bay leaf 1/4 c Butter, melted 1 cn Cream of chicken soup 2 c Sour cream 1 t Salt 1/4 t Pepper 3 Green onions, minced 2 c Grated sharp cheese 1/2 c Bread crumbs (optional) Boil potatoes in jackets with bay leaf TILL JUST BARELY TENDER! Cool, peel, and grate into a very large bowl, set aside. In a separate bowl blend melted butter with soup; add sour cream, salt, pepper, green onions, and 1 1/2 cups of grated cheese, mix well. GENTLY add this mixture to the potatoes DO NOT OVER MIX. Pour mixture into a well buttered 9 x 13 casserole dish and bake for 30 minutes at 350 degrees. Combine bread crumbs with cheese (I don't care for nor use the bread crumbs, just the cheese) and sprinkle on top of the potatoes, bake for 10 minutes longer. Serve hot. You can use frozen hash browns (defrosted) for the grated potatoes, but it's not as good as the real Mc Coy. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Mushroom Burgers Categories: Groundbeef, Sandwiches, Souped up Yield: 4 servings 1 lb Ground beef 1 cn Cream of mushroom soup 1/2 t Salt 1/4 t Pepper 1/4 t Garlic 1 pk Hamburger buns Mix meat, soup and seasonings together well. Put hamburger rolls on cookie sheet and spread with mixture. Leave open faced. Put under broiler for about 4 minutes or until meat is done. **make sure hamburger mixture covers edges of rolls to prevent burning. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Hamburger Hot Pot Categories: Crockpot, Groundbeef, Souped up Yield: 5 servings -------------------------------RIVAL COOKBOOK------------------------------- 1 1/2 lb Ground beef 1/4 t Garlic powder 2 t Salt 1/4 t Pepper 6 md Potatoes; peeled and sliced 3 md Onions; sliced 1 cn Golden mushroom soup 1/2 c Water In skillet, lightly brown ground beef; drain well. Add garlic powder, salt and pepper; set aside. Place half the potatoes and half the onons in greased crockpot. Add browned beef. Top with remaining potatoes and onions. Combine mushroom soup and water; spread over top, being sure to moisten and cover evenly. Cover and cook on low setting for 8 to 10 hours. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Pronto Pasta Salad Categories: Salads, Pasta, Souped up Yield: 6 servings 1 c Hellman's mayonnaise 1/4 c Milk 1 T Vinegar 1 t Dried basil 1 pk Knorr Vegetable soup mix 1 pk Frozen broccoli florets, -thawed 8 oz Twist macaroni; cooked and -drained In large bowl combine mayonnaise, milk, vinegar, basil and soup mix. Add broccoli and macaroni; toss to coat well. Cover; chill 2 hours. Makes 6 cups. Variation: Substitute 1 medium tomato, chopped, for broccoli florets. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Broccoli Cheese Puff Categories: Vegetables, Casseroles, Souped up Yield: 6 servings 2 pk Frozen broccoli (10 oz each) 1 cn Cream of mushroom soup 2 1/2 c Shredded cheddar cheese 1/4 c Milk 1/4 c Mayonnaise 1 Egg, beaten 1 T Margarine 1/4 c Plain breadcrumbs Spray baking dish with non-stick spray. Cook broccoli, drain and place in baking dish. Mix soup, cheese, milk, mayonnaise & egg together. Pour over broccoli. Saute breadcrumbs in margarine and sprinkle on top of mixture. Bake at 350 for 1 hour. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Easy Meatball and Mushroom Skillet Supper Categories: Groundbeef, Pasta, Souped up Yield: 4 servings -------------------------365 WAYS TO COOK HAMBURGER------------------------- 1/2 c Fresh bread crumbs 1 sm Onion, chopped 1 Egg 2 t Worchestershire sauce 1 3/4 t Dried dill 1/2 t Salt 1/4 t Pepper 1 lb Ground beef 2 T Vegetable oil 10 3/4 oz Cream of mushroom soup, -reduced sodium 1/2 c Milk 2 T Dry sherry, dry white wine -or additional milk Hot cooked egg noodles\rice 1. In a medium bowl, combine bread crumbs, chopped onion, egg, worchestershire sauce, 1-1/2 teaspoons dill, salt and pepper. Stir with a fork unti mixed. Add ground round and mix until just blended. Form mixture into 12 to 14 meatballs. 2. Heat oil in a large skillet. Add ,eatballs and cook over medium heat, turning often, until browned all over, about 8 minutes. Drain off any excess fat. 3. Add mushroom soup, milk, remaining dill, and sherry to skillet. Bring to a simmer, reduce heat to low, and cover. Cook, stirring occasionally, until meatballs are cooked through, 5-7 minutes. Serve hot, with noodles or rice. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Foolproof Chicken Breasts Categories: Chicken, Casseroles, Souped up Yield: 6 servings -------------------------------JR LEAGUE, TX------------------------------- 1 cn Cream of celery soup 1 cn Cream of chicken soup 1 pk Dry onion soup mix Soup can dry white wine 1 c Raw wild rice or brown rice 3 lg Chicken breasts,split, boned -skinned Mix the soups, wine, and raw rice and let stand for several hours. Spread rice in a baking dish and arrange chicken on top of mixture. Cover and bake at 350 for 1 hour. Remove cover, stir gravy, and cook another 30 minutes, SOURCE: Cooking Through Rose Colored Glasses Jr. League of Tyler, Texas ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Chicken Suzanne Categories: Chicken, Casseroles, Souped up Yield: 5 servings --------------------------------JR LEAGUE TX-------------------------------- 6 Chicken breasts;cut in half Salt and pepper to taste 1/4 c Butter 1/2 c Sour cream 1/2 c Sherry 1 cn Cream of mushroom soup Season the chicken with salt and pepper. Brown in melted butter. Remove to a greased shallow casserole. Add sour cram, sherry, amd mushroom soup to melted margerine. Mix well and por over chicken. Cover and bake at 350 for 1 1/2 hours. SOURCE: The Denim Gourmet The Jr. League of Odessa, Texas ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Onion Mushroom Steak Categories: Beef, Crockpot, Souped up Yield: 6 servings 3 lb Chuck roast; cut 1 1/2" Thick 1 pk Onion or Mushroom soup mix 1 T Minced dry onion 1 c Red wine Combine the onion and dry soup mix on a sheet of wax paper or foil. Roll roast in mixture well, to coat it. Place in CROCKPOT and pour wine over, cover and cook on LOW for 8 hours. Turn after 4 hours. OR cook on high for 4 hours and turn after 2 hours. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Klein's Kanchi Chicken Categories: Chicken, Casseroles, Crockpot, Souped up Yield: 6 servings 6 Chicken breasts 1/4 c Italian salad dressing* 1/4 c Water 1 pk Dry onion soup mix Garlic salt to taste * (I used reduced calorie) Place chicken in slow cooker. Sprinkle with garlic salt and onion soup mix. Pour water and salad dressing over chicken. Cover and cook on low or medium for 8-10 hours. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Family Pot Roast Categories: Crockpot, Beef, Souped up Yield: 6 servings 4 lb Beef chuck roast; boneless 1 c Celery; sliced 1 c Onion; chopped 10 3/4 oz Cream of mushroom OR tomato -soup 1 T Vinegar 2 t Bouillon granules; beef 2 t Sage; dried, crushed 1/4 t Pepper 1/2 c Cold water 1/3 c All purpose flour Trim excess fat from meat. Place roast in a slow cooker, cutting it in half if needed to fit. Add celery and onion. In a medium bowl, stir soup, vinegar, bouillon, sage and pepper together. Pour into crockpot. Cover and cook HIGH for 4 1/2 to 5 hours or on LOW for 9 to 10 hours or until meat is very tender. In a small bowl, stir water and flour until smooth. Stir into boiling liquid around roast. Cover and cook on HIGH for 20 to 30 minutes until thickened. Transfer meat to a warm platter. Serve gravy separately. Serve with mashed potatoes, rice or noodles. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Pork Loin Roast C/P Categories: Pork, Crockpot, Souped up Yield: 6 servings 4 lb Pork loin roast; about 10 rb 2 pk Onion soup mix 1 pk Mushroom soup mix 1/2 c Water Combine soup mixes. Thoroughly coat entire surface of meat with soup mix combination. Pour water into removable liner. Place roast on trivet in liner. Place liner in base. Cover and cook on auto 7 hours, high 4-5 hours or low 8-10 hours. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Smothered Chicken Categories: Crockpot, Chicken, Souped up Yield: 4 servings 4 Chicken breasts, whole; and -boneless 12 oz Mushrooms, fresh 1 cn Cream of mushroom soup 1 cn Cream of chicken soup 1 cn French onion soup Vegetables of choice: -Celery; chopped or -Baby corn, etc. Cut chicken breasts into stew size chunks, and saute while washing and cutting mushrooms in half. Then simply add all ingredients to chicken and simmer for about 1 hour. You can also do this in a crock pot and simmer all day till dinner if your want. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Cream Cheese Chicken Categories: Chicken, Crockpot, Souped up Yield: 4 servings 1 Frying chicken; cut up 2 T Butater, melted Salt and pepper 2 T Dry italian salad dressing Mix 1 cn Condensed mushroom soup 6 oz Cream cheese; cut into cubes 1/2 c Sauterne wine or sherry 1 T Chopped onion Brush chicken with butter and sprinkle with salt and pepper. Place in a crockpot and sprinkle dry mix over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, mix soup, cream cheese, wine, and onion in a small saucepan. Cook unti smooth. Pour over the chicken and cover and cook another 45 minutes. Serve with sauce. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Chicken Breasts in Sherry Categories: Chicken, Souped up Yield: 4 servings 4 Chicken breasts;boneless, Skinless 1/4 c Sherry wine Egg; beaten 1/4 c Cream cheese; softened 1/4 c Bread crumbs 1 cn Cream of mushroom soup Salt Pepper Butter Pound the breasts thin with a mallet to 1/4" thickness. Season with salt and pepper. Thin the cream cheese with 2 T. of sherry wine. and spread the cheese on the chicken. Roll the chicken jelly roll fashon and dip into beaten egg. Melt butter in a large skillet and place the breasts in the skillet seam side down. Brown the chicken . Place the chicken in a casserole dish. Dilute the soup with the rest of the sherry and pour over the chicken. Bake at 350, covered, for 1 hour. This can be prepared a day ahead and baked when needed. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Cool and Creamy Cucumber Spread Categories: Appetizers, Souped up Yield: 6 servings -----------------------------------LIPTON----------------------------------- 3 md Cucumbers 11 oz Cream cheese; softened 1/2 c Sour cream 1/4 c Snipped fresh dill 1 1/2 t Lemon juice 1 Envelope vegetable soup mix -ie Knorr Thinly slice 1 cucumber and arrange in bottom of lightly oiled 4 cup ring mold; set aside. Peel, seed and coarsely chop remaining cucumbers. With food processor or electric mixer, combine cream cheese, 1 c. chopped cucumber, sour cream, dill, elmon juice and vegetable recip soup mix until smooth. Stir in remaining chopped cucumber. Trun into prepared mold; chill until firm, at least 3 hours. To serve, unmold onto serving platter and fill center, if desired, with cherry tomatoes and leaf lettuce. Serve with assorted crackers. Source: Lipton ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Flavored Rice Mixes Categories: Rice, Mixes, C&b, Souped up Yield: 1 servings -----------------------------CHEAPER AND BETTER----------------------------- -------------------------------ONION RICE MIX------------------------------- 4 c Uncooked rice 1 Onion soup mix envelope 1/4 c Dried onion; minced 1 T Parsley 1/2 t Salt ----------------------------LEMON DILL RICE MIX---------------------------- 4 c Uncooked rice 1/4 c Lemon peel; grated 1/4 c Chicken soup base; powdered 2 T Dill 1 T Chives 1/2 t Salt -----------------------------VEGETABLE RICE MIX----------------------------- 4 c Uncooked rice 1 Vegetable soup mix envelope -ie Knorr 2 T Dried minced onion 2 T Dried minced celery 2 T Dried minced green pepper 1 T Parsley 1 t Salt ----------------------------CREAMY HERB RICE MIX---------------------------- 4 c Uncooked rice 1/2 c Instant nonfat dry milk 1/4 c Dried minced celery 2 T Parsley 2 T Thyme 1 T Marjoram Combine the ingredients specified for each different mix. Store each different mix in a glass jar or thightly closed container on the pantry shelf for up to 4 months. TO USE: Mix 1 cup of any of the rice mixes with 2 cups of liquid, either water, juice, broth, or a combination. A Tablespoon of butter or margarine is a nice addition. Place the rice, liquid, and butter on high heat and bring to a rolling boil. Immediately reduce the heat to very low, cover, and simmer the rice for 10 to 15 minutes or until all the liquid is absorbed. To cook in a microwave oven, combine the rice, liquid, and butter in a 1-1/2 quart casserole, and heat, uncovered on HIGH or full power for 12 minutes. Stop and stir once or twice during the cooking. Cover the casserole and let rice stand for 5 minutes before serving. VARIATIONS: It's easy to make a meal in one pot if you sprinkle a cup of the rice mix around a roast or several meat or fish pieces before baking. Just remember to add 2 cups of liquid, cover, and bake for at least 30 minutes or until meat is tender. Or, try serving the prepared rice combined with stir-fried vegetables, shrimp, or chopped ham. Yield: 32 ounces Source: Cheaper and Better ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Easy Potato Soup Categories: Potatoes, Meatls soup, Souped up Yield: 1 servings 5 sl Bacon 1 t Butter 1/4 c Onion; minced 1 c Condensed crm of potato soup 5 oz Water 5 oz Milk Cayenne pepper Salt Paprika Cook bacon until crisp. Drain. Pour off half the drippings and add butter. Saute onion until tender and lightly browned. Combine soup, milk, and water in saucepan. Add a dash of cayenne and salt. Heat, stirring. Crumble bacon and add to soup along with onion. Continue heating until bubbly. Garnish with paprika. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Golden Fleck Casserole Categories: Vegetables, Souped up Yield: 8 servings 4 md Carrots; pared 4 md Potatoes; pared 1 md Onion 1 t Salt 2 T Butter 1 cn Cream of Mushroom Soup About 1 1/4 hrs. before serving; Start heating oven to 400. Thinly slice carrots on the diagonal, potatoes, onion. Grease 10x6x2" pan. In baking pan, place veggies in layers, sprinkle each layer w/ salt, dotting each w/ butter and ending w/ carrots. Beat soup w/ 1 soup can of water; pour over carrots. Bake, covered w/ foil, 35 min. uncover; bake 20 min. or til done. For 4 servings: half all ingred. and use 1/2 soup can of water. Bake in 1 qt casserole. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Pork Chops and Vegetables Categories: Pork, Souped up Yield: 6 servings 2 T Oil 6 Pork loin chops, 1/2" thick 1 Green pepper; cut in strips 2 T Flour 1 cn Condensed onion soup 1 t Garlic powder 1 t Salt 2 md Tomatoes; cut in wedges In large skillet, heat oil. Add chops, 3 at a time. Brown well on both sides; remove and set aside. Add green pepper; saute for 3 minutes; remove and set aside. Stir in flour; cook and stir for 1 minute. Blend in next 3 ingredients. Bring to boiling point. Return chops to skillet; spoon sauce over chops. Cover and simmer until chops are tender--about 1 hour. Stir in tomatoes and sauteed gren pepper. Cover and simmer 5 minutes longer. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Easy Fish Casserole Categories: Casseroles, Seafood, Pasta, Souped up Yield: 8 servings ------------------------QUICK & DELICIOUS CASSEROLES------------------------ 14 1/2 oz Halibut; frozen 8 oz Egg Noodles; wide 10 oz Mixed Vegetables; frozen 1/2 c Half-and-half 1/2 c Milk 1 cn Cream/mushroom soup 1 c Sour cream 2 t Worcestershire sauce 1/2 t Onion powder Salt Pepper 1. Bake halibut (breaded or batter-dipped) according to package directions; set aside. 2. Cook noodles and vegetables according to directions on each package. 3. Meanwhile, combine remaining ingredients in a shallow 2-quart casserole. 4. Drain noodles and vegetables; add to casserole, stirring to combine. 5. Bake in preheated 350'F. oven 20 minutes. 6. Remove dish from oven and place fish on top; bake, uncovered, 10 minutes longer, or until heated through. SOURCE: Quick and Delicious Casseroles ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Flounder Florentine Categories: Casseroles, Seafood, Souped up Yield: 6 servings ------------------------QUICK & DELICIOUS CASSEROLES------------------------ 1/4 c Onion; chopped 1/8 t Rosemary; crushed 2 T Butter or margarine 9 1/2 oz Spinach; frozen, chopped 1/4 c Almonds; toasted, chopped 1/2 c Rice; cooked 1 T Lemon juice; fresh 6 Flounder fillets, fresh 1 cn Cream/mushroom soup 1/4 c Water Paprika 1. In a saucepan, cook onion with rosemary in butter until tender. 2. Add spinach, almonds, rice and lemon juice; heat, stirring occasionally. 3. Place 1/4 cup mixture on each fish fillet; roll and secure with toothpicks. 4. Arrange fish rolls in a shallow 112x8x2-inch baking dish; bake in preheated 350'F. oven 20 minutes. 5. Meanwhile, blend soup and water; set aside. 6. Pour soup over baked fish, stirring around sides; bake 15 minutes longer, or until done. 7. Sprinkle with paprika and serve piping hot. NOTE: Flounder Florentine can be prepared in advance and refrigerated before you bake-and-serve. SOURCE: Quick and Delicious Casseroles ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Saucy Chicken Casserole Categories: Casseroles, Chicken, Souped up Yield: 8 servings 3 Chicken breasts,whole,cubed 1 c Rice, uncooked 2 T Onion, instant minced 1 cn Cream of mushroom soup 1/2 c Sour cream 4 oz Cn mushrooms stems and pcs 1/2 c Sliced water chestnuts 17 oz Peas 1 c Potato chips, crushed 1. Blend together chicken, rice, onion and soup in a large bowl. 2. Gently fold in sour cream, mushrooms, water chestnuts and peas. 3. Spread mixture in a greased 8-inch-square casserole; cover and bake in preheated 350'F. oven 30 minutes. 4. Sprinkle potato chips over top; bake, uncovered, 10 minutes longer. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Baked Chicken Breasts with Cheese Categories: Casseroles, Chicken, Souped up Yield: 8 servings 4 Chicken breasts,split 1/4 lb Swiss cheese slices 1 cn Cream of celery soup 1/4 c Sherry 1 c Herb-flavored croutons 3 T Butter 1. Arrange chicken in a greased 2-quart shallow baking dish; put cheese slices over chicken. 2. Mix soup with sherry; pour over cheese. 3. Sprinkle with croutons; dot with butter. 4. Bake in preheated 350'F oven 1 hour, or until tender. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Lavinna Chicken Categories: Chicken, Casseroles, Souped up Yield: 4 servings 2 lb Boneless chicken breasts, -skinned 1 cn Cream of mushroom soup 3/4 c Broth 1 c Sour cream 1 ds Garlic 1 ds Onion 1 ds Curry 1 Jar whole mushrooms Paprika In a bowl mix soup, broth, sour cream, spices and mushrooms (drained). Place chicken in a shallow baking dish, do not overlap. Pour sauce over top. Sprinkle with paprika. Bake at 350 for 1 hour. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Stroganoff Bundles Categories: Groundbeef, Souped up Yield: 6 servings ----------------------------COOKING FOR FRIENDS---------------------------- 1 1/4 lb Ground beef 1 md Green pepper, chopped 1 md Onion, chopped 1 md Carrot, shredded 8 oz Sour cream 2 t Flour 1 t Worcestershire sauce 1/8 t Garlic salt 1/2 Of a 17 1/4 oz pkg frozen -puff pastry, 1 sheet, thaw 1 7 1/2 oz. can semi condensed -Cream of mushroom soup In a skillet cook beef, green pepper, onion, and carrot till meat is brown and onion is tender; drain off fat. Combine 1/2 cup of the sour cream, flour, worcestershire sauce, and garlic salt. Stir into meat mixture. Roll puff pastry into an 18x12 inch rectangle.Cut into six 6-inch squares. Spoon about 1/6 of the filling into the center of each square. Moisten edges of squares. Fold all 4 corners of each square to center. Seal edges by crimping. Place in an ungreased shallow baking pan. Bake in a 375 oven about 25 minutes or till golden. Meanwhile, make the sauce. Combine the soup and remaining sour cream. Heat through over low heat. Spoon sauce over bundles. Source: Cooking For Friends ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Sensational Beef Stroganoff Categories: Beef, Pasta, Souped up Yield: 6 servings ---------------------------------CAMPBELL'S--------------------------------- 1 lb Boneless beef round steak 2 T Butter, divided 1/2 c Onion;chopped 1 cn Cream of mushroom soup 1/2 t Paprika 1/2 c Sour cream Hot cooked noodles Fresh parlsey;chopped Slice beef across the grain into very thin strips. In skillet over high heat, in 1 T. hot margarine, cook 1/2 the beef and 1/2 the onion until beef is no longer pink and onion is tender; set aside. Repeat with remaining margarine, beef and onion. Return meat mixture to skillet. Stir in soup and paprika. heat through, stirring occasionally. Reduce heat to very low. Stir in sour cream. Gently heat through.Serve over noodles. Garnish with parsley. Source: Campbells ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Lazy Day Stew Categories: Beef, Stews, Souped up Yield: 4 servings 1 1/2 lb Round steak 1 sm Can mushrooms; undrained 1 cn Cream of mushroom soup 1 pk Dry onion soup mix Mix together and cook for at least 3 hours on low. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: He-Man's Tuna Noodle Casserole Categories: Seafood, Casseroles, Pasta, Souped up Yield: 6 servings 6 oz Egg Noodles; Medium 2 T Butter 1 cn Cream Of Mushroom Soup 1 c Milk 1/2 c Sour Cream 1/2 t Salt 1/2 c Onion; Finely Chopped 1/4 c Pimiento; Sliced 1/2 c Green Bell Pepper;Fine Chop 1 c Celery; Chopped 6 1/2 oz Tuna; Drained And Flaked * 15 Ritz Crackers; ** Parsley; For Garnish * An additional 3 oz can of Tuna can be added for a meatier casserole. ** Ritz crackers (15 = Half a Stack) should be broken but not crumbled. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Cook noodles in salted water; drain. Coat with butter. Preheat oven to 425 degrees F. In a large saucepan, mix soup, milk, sour cream, salt, onion, pimiento, pepper, and celery. Cook over low heat, stirring frequently, for 15 minutes. Add tuna. Combine with noodles and pour into 2-quart casserole. Sprinkle top with ritz crackers. Bat 20 to 25 minutes. Granish with parsley before serving. Makes enough for 6 hungry men. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Sour Cream Stuffed Boneless Chicken Categories: Casseroles, Chicken, Souped up Yield: 9 servings ------------------------------THE ROSE COTTAGE------------------------------ 4 c Cooked, cubed chicken 1 cn Cream of chicken soup 1 cn Cream of celery soup 1 pt Sour cream 8 oz Package herb stuffing mix Dash black pepper In a 9x13 inch oven pan layer the chicken, soups, and sour cream. Don't mix. Prepare the stuffing according to the package directions, adding pepper to taste. Spread over the sour cream. Bake in a 350 oven for 45 mintes. Serve like lasagna. Source: The Rose Cottage ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Chicken Cheese Soup Categories: Soups, Restaurants, Souped up Yield: 57 servings 3 Potatoes, peeled, chpd 1 Rib celery, sliced 1 Carrot, grated 1 Onion, chopped 1 t Parsley 3 T Butter 21 oz Cream of chicken soup 16 oz Velveeta cheese 2 c Cooked chicken, chopped Salt and pepper to taste In a stock pot boil the potatoes, celery, carrot, and onion in a small amount of water until tender. Add the parsley, butter, and cream of chicken soup. Heat thoroughly. Add the cheese and stir until completely melted. Stir in the chicken, salt and pepper to taste. Source: Idaho Heritage Inn ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Quick Chicken and Biscuits Categories: Casseroles, Chicken, Souped up Yield: 5 servings 3 lb Boneless chicken breast 1 pk Big Country B`scuits 1 cn Cream of chicken soup Place chicken in ungreased casserole. Pour soup over top. Cover. Bake at 350 for 1 hour. Put biscuits on top of chicken. Bake, uncovered, until biscuits are brown. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Chicken Crescents Categories: Casseroles, Chicken, Souped up Yield: 4 servings 3 oz Cream cheese 2 T Butter 2 c Cooked chicken, diced 1/3 c Mushrooms 1 pk Crescent rolls; tube 3 T Butter, melted 1/2 c Crushed stuffing -----------------------------------SAUCE----------------------------------- 1 cn Cream of mushroom soup 1/2 cn Milk Soften cream cheese and margarine over low heat. Mix with chicken and mushrooms. Put 1/4 cup mixture on each crescent roll and roll, tucking in sides. Dip in melted margarine, tehn stufing crumbs. Bake on ungreased cookie pan at 375 for 15 to 20 minutes. Sauce: heat and pour over rolls. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Carrot Casserole Categories: Vegetables, Casseroles, Souped up Yield: 4 servings 3 c Sliced cooked carrots 1 cn Cream of celery soup 1 c Shredded cheddar cheese 1/4 c Dry bread crumbs 1 T Margarine Mix carrots, soup and cheese together in baking dish. Melt butter and toss with bread crumbs. Top casserole with bread crumb mixture. Bake at 350 for 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Easy Chicken Cordon Bleu Categories: Chicken, Ham, Souped up Yield: 8 servings 8 Chicken breasts, skinned, -boned 8 sl Ham, very thin 8 sl Swiss cheese 1 cn Cream of chicken soup 1 c Sour cream 1/2 c Sauterne wine Pound the meat till very thin. Put 1 slice of ham and 1 slice of Swiss cheese on each chicken breast. Fold, jelly roll style, abd secure with a toothpick. Place in a 9x13" baking dish. Mix chicken soup, sour cream and wine. Pour this mixture over the breasts and bake at 325 degrees for 1 hour and 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Onion Potatoes Categories: Casseroles, Potatoes, Souped up Yield: 6 servings 2 lb Bag frozen hash brown 3/4 c Onion, diced 1 cn Cream of chicken soup 1 lb Sour cream 8 oz Grated medium cheddar cheese Potatoes 1 Stick butter, melted Potato chips Combine ingredients, except chips. Place in a 9x13 inch pan. Sprinkle chips on top. Bake at 375 for 1 hour. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Zesty Vegetable Dip Categories: Dip, Souped up Yield: 2 c -----------------------------------DURKEE----------------------------------- 16 oz Sour cream 1 pk Vegetable soup mix -ie Knorr 4 T Durkee redhot sauce Mix all ingredients together. Cover; chill. Serve with chips or assorted veggies. Makes 2 cups. Source: Durkee ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Holiday Potato Dish Categories: Potatoes, Cereal box, Souped up Yield: 6 servings 4 lb Potatoes; unpared, cooked & -drained 1 c Onion; chopped 1/4 c Butter 1 cn Cream of celery soup 1 pt Sour cream 1 1/2 c Cheddar cheese; shredded 1/2 c Cornflakes; crushed 3 T Butter; melted Remove skins from potatoes and shread into bowl. Saute onion in 1/4 cup melted butter until tender. Remove from heat. Stir in soup and sour cream. Pour over the potatoes and cheese; mix well. Turn into greased 9 x 13" baking dish, cover, and refrigerate overnight. Sprinkle with cornflakes, drizzle with 3 T. butter. Bake at 350 for 1 hour. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Easy Steak Categories: Crockpot, Beef, Souped up Yield: 4 servings 1 sm Round steak 1 cn Cream of mushroom soup 3/4 cn Water 1 pk Dry onion soup mix Few potatoes Peel and cut potatoes in quartes. Place on bottom of pot. Cut meat in medium size pieces. Place on top of potatoes. Add onion soup mix. Pour mushroom soup over the top and add water. Cover and cook on LOW for 6 hours. Makes great gravy. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Spinach Dip #2 Categories: Dip, Souped up Yield: 20 servings 8 oz Cream cheese. softened 8 oz Sour cream 8 oz French onion dip 1/2 c Mayonnaise 1/4 t Garlic powder 1 Envelope vegetable soup mix* -ie Knorr 1 10 oz. pkg. chpd frzn spnach 2 Green onions, chopped (opt.) 1 T Lemon juice 1 Rd. loaf rye/pumpernickle * Lipton or Mrs. Grass Thaw spinach and drain in colander, then squeeze out extra water. In a large bowl, mix the cream cheese, sour cream, dip & mayo. Add garlic pow. and soup mix. Blend well. Add the spinach and green onion, stir til blended and then stir in the lemon juice. Cut out the center of the loaf of bread and cut it into cubes or slices. Pour the spinach mixture into the well made in the loaf. Serve on a platter w/bread> pieces around it. From Karen Visocky. If you cannot find unsliced bread in loaves, this goes very well with the little party slices of rye and pumpernickle or whole wheat breads. Also VERY good as a veggie dip or with crackers and chips. Some people do like to add diced water chestnuts, but they add an unnecessary crunch when the texture of the dip, as is, is great. The choice is yours. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Crabmeat Mousse Categories: Seafood, Appetizers, Souped up Yield: 8 servings ------------------------------SO LIVING, 9/90------------------------------ 2 Env.unflav.gelatin 8 oz Cream cheese; cubed 1 c Mayonnaise 1/2 c Cold water 1 1/2 c Crabmeat 1/4 c Celery; diced 1 cn Crm of celery soup 1/4 c Onion; chopped 2 T Worcestershire 1/4 t Salt 1/4 c Red pepper; minced Sprinkle gelatin over coldwater in a med. saucepan; let stand 1 min. Cook over low heat, stirring until gelatin dissolves. Add cream cheese, soup and worcestershire; cook over low heat, stirring until cream cheese melts and mixture is smooth. Remove from heat; stir in mayo. and remaining ingredients. Pour into a lightly oiled 5-cup mold. Cover and chill until firm. Serve with crackers. Yield: 4 1/2 cups (So. Liv. 9/90) ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Mini Spinach Turnovers Categories: Appetizers, Souped up Yield: 48 servings 1 pk Onion soup mix 2 Eggs, beaten 10 oz Frozen spinach, chopped, - cooked and drained 1 lb Ricotta or cottage cheese 1 c Mozzarella cheese, shredded 3 pk Refrigerated cresent rolls Preheat oven to 375~F. In large bowl, combine onion recipe soup mix, eggs, spinach and cheeses. Separate cresents according to package directions; cut each triangle in half to make 2 smalll triangles and flatten slightly. Place 1 Tbls cheese mixture on each triangle; fold over and seal edges tightly with fork. Place on ungreased baking sheet; bake 15 minutes or until golden. FREEZING & REHEATING: Tightly wrap turnovers in heavy duty foil; freeze. To reheat, unwrap and bake at 357~F on ungreased baking sheets for 8 minutes or until heated through. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Connecticut Beef Supper Categories: Beef, Stews, Cereal box, Souped up Yield: 6 servings 2 T Shortening 2 lb Beef,cut 1"cubes 2 Onions, sliced 1 c Water 1 1/4 c Milk Salt and pepper 1 c Cheddar cheese,shred 1 1/4 c Wheaties cereal, crushed 2 Potatoes,pare,thin sliced 1 cn Cream of mushroom soup 1 c Sour cream Melt shortening in large skillet. Cook & stir meat and onion in shortening til meat is brown and onions tender. Add water; heat to boiling. Reduce heat; cover and simmer 50 minutes. Heat oven to 350. Pour meat mixture into ungreased 13x9x2" baking dish. Arrange potato slices on meat. Stir together soup, sour cream, milk, salt & pepper. Pour over potatoes. Sprinkle with cheese & cereal. Bake, uncovered, 1 1/2 hours or til potatoes and meat are tender. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Chicken-Lickin'Good Pork Chops No.2 Categories: Crockpot, Pork, Souped up Yield: 4 servings 8 Lean pork chops 1/2 c Flour 1 t Salt 1 1/2 t Dry mustard 1/2 t Garlic powder 2 T Oil 1 cn Chicken and rice soup Mix flour, salt, dry mustard and garlic powder; dredge pork chops and brown in wil. Put in crockpot and add soup. Cover, cook on LOW for 6 to 8 hours. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Teachers Breakfast Special Categories: Breakfast, Sausage, Eggs, Souped up Yield: 8 servings 5 Eggs 2 1/2 c Milk 1/2 c Evaporated milk 1 cn Cream of mushroom soup 3/4 c Dry mustard 8 Sliced bread;cut in cubes 2 c Sharp cheese; grated 1 1/2 lb Sausage links; browned, cut - in pieces Mix together eggs, milk, evaporated milk, soup and dry mustard until well blended. Add bread cubes, cheese and sausage links. Mix; pour into a greased 9 x 13" casserole and refrigerate overnight. Bake, uncovered, at 325 about 1 hour. Allow to stand for 15 minutes before seving. Serves 8-12 ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Pork Chops A La Jenni Categories: Pork, Souped up Yield: 6 servings 14 Pork chops; sliced 1/4" thic Salt, pepper Flour 1/2 c Butter 1 cn Cream of mushroom soup 1/2 c Parmesan cheese;grated Paprika Season pork chops with salt and pepper. Dip chops into flour and shake off excess. Brown chops on both sides in butter in a large skillet. Place chops in overlapping rows in a shallow casserole. Spoon pan drippings over chops. Spread mushroom soup over chops. Sprinkle with parmesan cheese and paprika. Bake covered in a preheated 350 oven 15 to 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Biscuit Stuffin' On Chops Categories: Pork, Casseroles, Souped up Yield: 6 servings 6 Pork chops; 1/2" thick 1 T Oil 10 3/4 oz Can cream of chicken soup 1 c Celery; chopped 1 c Onions; chopped 1 Egg 1/4 t Pepper 1/8 t Poultry seasoning or sage 7 1/2 oz Can refrigerated biscuits Heat oven to 350. In large skillet brown pork chops in oil. Place in ungreased 9 x 13" pan. In medium bowl, combine soup, celery, onions, egg, pepper and poultry seasoning; mix well. Separate dough into ten biscuits. Cut each biscuit into 8 pieces. Stir biscuit pieces into soup mixture; spoon over meat. Bake at 350 for 45-50 minutes or until biscuit pieces are golden brown. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Turkey Breast w/Gravy Categories: Poultry, Souped up Yield: 4 servings 1 Frozen turkey breast, -don't thaw 2 Cns cream of chicken soup -or whatever soup you like 1 Soup can water Vegetables (if desired) Place frozen turkey breast in large oven pan. Cut up carrots, potatoes onions, etc. (whatever sounds good or leave out entirely). Mix soup and water, season with pepper, celery salt, etc. Pour over turkey (and vegetables), seal pan with foil. Bake at 250 for 3 hours. Servings estimated. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Tuna Patties w/Cream Sauce Categories: Seafood, Souped up Yield: 4 servings 6 oz Pkg Stove Top Chicken -Flavor Stuffing Mix 1/2 c Hot water 10 1/2 oz Cream of chicken soup 2 Eggs, beaten 1 cn 6 1/8 oz tuna in water, -drained, flaked 2 T Butter 1/4 c Milk Mix Vegetable/Seasoning Packet with hot water in a bowl. Stir in 1/2 can of the soup, eggs, Stuffing Crumbs and tuna. Form the mixture into 6 patties. Heat butter in a large skillet over medium heat. Brown the patties on both sides and heat through. Combine remaining soup with milk. Heat and serve as a sauce over the patties. Servings estimated. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Hamalaya Casserole Categories: Casseroles, Ham, Souped up Yield: 4 servings 1 cn Cream of mushroom soup 1 1/4 c Water or milk 1/4 t Salt 1 ds Pepper 1/4 c Onions; diced 1 1/3 c Minute rice 1 1/2 c Ham, diced, cooked 1 c Green beans, cooked Combine soup, water, onion, salt and pepper in sauce pan. Mix well and bring to a boil over med. heat. ( Microwave about 4-5 minutes on HI). Pour 1/2 mixture in greased 1 1/2 qt casserole. Pour Minute rice from box into casserole. Combine ham and beans. Put in on top. Put remaining soup over ham. Sprinkle with grated cheese and paprika if desired. Cover and bake at 375 for 20 mins. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Chicken Ala Can-Can Categories: Chicken, Casseroles, Souped up Yield: 4 servings 1 c Diced chicken; cooked 1 cn Cream celery soup 1 cn Cream of chicken soup 1 cn Chicken broth 1 1/3 c Minute rice 1 T Worcestershire sauce ds Tabasco 1/3 c Sherry Salt and pepper 1/2 cn French onion rings Mix all ingredients except french onion rings in casserole and place in oven heated to 325 degrees for 7 minutes. Sprinkle french onion rings on top and bake for 7 more minutes. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Squash Dressing Categories: Casseroles, Vegetables, Souped up Yield: 6 servings 2 c Cooked squash 2 Eggs; beaten 1/2 c Butter 2 c Cornbread crumbs 1 cn Cream of chicken soup 1 Onion; chopped 4 Celery stalks; diced 1 t Sage; or to taste 1/2 t Pepper; or to taste 1/4 t Salt; or to taste Mix all ingredients together. Put into a buttered casserole dish and bake at 350 degrees for 35 minutes or microwave 10 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Chicken With Sauce Supreme Categories: Chicken, Souped up Yield: 8 servings 2 1/2 lb Broiler-fryer Chicken 1 T Salt 1/8 t Pepper 1 cn Cream of chicken soup 2 t Dried Parsley Flakes 16 oz Can onions, drained 3 c Hot Cooked Rice Cut chicken into pieces; cut each breast half into halves. Arrange chicken sides up and thickest parts to outside in oblong baking dish, 12 x 7 1/2 x 2-inches. Sprinkle with salt and pepper. Cover loosely and microwave on high (100%) until chicken is done, 20 to 25 minutes. Remove chicken from dish; reserve juices. Stir soup and parsley flakes into chicken juices. Arrange chicken in dish, coating with soup mixture. Add onions. Cover loosely and microwave unti hot, 7 to 9 minutes. Serve with rice. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Deb's Chicken Casserole Categories: Chicken, Casseroles, Souped up Yield: 6 servings 1 pk Kraft Mac. & cheese dinner 6 1/2 oz Can cooked, boned chicken OR 1 c Leftover cooked chicken 1 cn Cream of chicken soup 1 T Onion 1 1/2 c Chicken broth 1 T Green pepper, opt 2 T Butter 1 cn French fried onion rings Use a 2 qt. casserole. Mix everything together but onion rings. Microwave on high 16 minutes, covered, stirring halfway through. When done, put onion rings over top and let stand covered a few minutes before serving. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Hamburger Rice Casserole Categories: Casseroles, Groundbeef, Rice, Souped up Yield: 4 servings 1 lb Ground beef Onion; to taste Green pepper; to taste 1 cn Cream of mushroom soup 1 c Hot water 1 1/4 c Minute Rice Brown ground beef with chopped onion and pepper. Drain off grease. In a 1 1/2 quart casserole, mix soup, water and rice. Add drained beef and mix well. Cook in microwave on high for 5 minutes; stir. Cook another 5 mins. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Hamburger and Noodle Casserole Categories: Groundbeef, Casseroles, Pasta, Souped up Yield: 4 servings 1/2 lb Noodles, uncooked 1 lb Ground beef 1 sm Onion 1/2 c Milk Salt & pepper 1/2 c Velveeta cheese; cut up 1 cn Cream of mushroom soup Cook noodles half done. Fry ground beef and onion. Drain grease. Mix together with noodles. Add the rest of the ingredients. Cheese may be mixed in or sprinkled on top. Bake 1 hour at 350. Serves 4 to 8, depending on size of serving. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Golden Fleck Casserole Categories: Vegetables, Souped up Yield: 8 servings 4 md Carrots; pared 4 md Potatoes; pared 1 md Onion 1 t Salt 2 T Butter 1 cn Cream of Mushroom Soup About 1 1/4 hrs. before serving; Start heating oven to 400. Thinly slice carrots on the diagonal, potatoes, onion. Grease 10x6x2" pan. In baking pan, place veggies in layers, sprinkle each layer w/ salt, dotting each w/ butter and ending w/ carrots. Beat soup w/ 1 soup can of water; pour over carrots. Bake, covered w/ foil, 35 min. uncover; bake 20 min. or til done. For 4 servings: half all ingred. and use 1/2 soup can of water. Bake in 1 qt casserole. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Fandango Categories: Groundbeef, Casseroles, Souped up Yield: 6 servings 1 1/2 lb Ground beef 1 Onion, chopped 10 oz Cn mushrooms, drained 2 cl Garlic, crushed 1 t Oregano 20 oz Froz chpd spinach, thawed, -patted dry 10 oz Cream of celery soup 1 c Sour cream 1 T Minute Rice Salt and pepper 6 oz Mozzarella cheese Brown the meat, onions, mushrooms, garlic and oregano in a frying pan. Stir in the spinach, soup, sour cream, rice, salt and pepper to taste. Place the cheese (grated or cut in strips) on top. Bake in a 350 degree oven for 35-45 minutes. Serves 6. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Good Reasons Italian Dressing Categories: Salad dres, Mixes, Pitzer, Souped up Yield: 1 servings 1 T Garlic salt 1 T Onion powder 1 T Sugar 2 T Oregano 1 t Pepper 1/4 t Thyme 1 t Basil 1 T Parsley 1/4 t Celery salt 2 T Salt 1 Env Cup of Soup. -Cream of Chicken mix 1/4 c Cider vinegar 2 T Water 2/3 c Oil Combine all dry ingr. Store covered at room temp. For dressing: Mix vinegar, water, oil and 2 oz of the dry mix. Shake well. From: GLORIA PITZER "EATING OUT AT HOME" (CB018) *Also good as a italian spice blend ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Beer Batter Fried Veggies 'N' Things Categories: Appetizers, Vegetables, Souped up Yield: 4 servings Oil 1 Env. golden onion soup mix 1 c Unbleached all-purpose flour 1 t Baking powder 2 lg Eggs 1/2 c Beer, any regular beer 1 T Prepared mustard Vegies 'n' things * * Sugguested Veggies 'n' Things: In deep fat fryer, heat oil to 375 degrees F. Meanwhile, in large bowl, beat golden onion recipe soup mix, flour, baking powder, eggs, mustard and beer until smooth and well belnded. Let batter stand 10 minutes. Dip Sugguested Veggies 'n' Things into bater, then carefully drop into hot oil. Fry, turning once, until golden brown; drain on paper towels. Serve warm. Makes about 4 cups vegies 'n' things. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Chicken Stuff Categories: Casseroles, Souped up Yield: 7 servings 5 lb Chicken; cut up 1 cn Cream of chicken soup 8 oz Sour cream, dairy 16 oz Broccoli pieces; thawed 1 pk Seasoned stuffing mix; by - Pepperidge Farms Boil 4 to 5 pounds of chicken. Pull meat off the bones and reserve the broth. In a 9 x 13-inch pan, mix one can of cream of chicken soup, one can full of the reserved chicken broth and one 8-ounce container of sour cream. Add the chicken meat and a 16 ounce bag of broccoli pieces. Mix all together well. Top with a package of Pepperidge Farm's seasoned stuffing mix, dry. Bake at 350 degrees for about 30 to 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Betty's Chicken & Noodles Categories: Chicken, Pasta, Souped up Yield: 4 servings 4 lg Chicken breasts; split & Skinned. 2 lb Noodles; cooked 2 cn Cream of chicken soup Cook chicken breasts in large pan with water and 1 Tbl. salt and dash of pepper. Cooked covered until chicken is tender about 1hr.Remove chicken add noodles and soup heat until heated through. Serve with peas and carrots! Strawberry jello for dessert! ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Chicken 'n Rice in a Bag Categories: Crockpot, Chicken, Rice, Souped up Yield: 4 servings Roasting bag 3 lb Chicken parts 2/3 c Water 1 c Raw converted rice 1 pk Dry onion soup mix 1 cn Cream of chicken soup Rinse chicken and pat dry. Set aside. Combine rice, soup, and water in crock-pot; stir well to mix in soup. Place chicken in a see-through roasting bag; add dry onion soup mix. Shake bag to coat chicken well. Puncture 4-6 holes in bottom of bag. Fold top of bag over chicken and place in crock-pot on top of rice. Cover and cook on LOW setting 8-10 hrs. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Chicken Casserole #2 Categories: Chicken, Casseroles, Souped up Yield: 6 servings 1 Chicken, cut up 1 Dry onion soup mix 1/2 c Rice; dry, old fashioned 1 cn Cream of chicken soup 1 cn Water Use a pan large enough to lay pieces of chicken flat. Grease pan heavily with oleo or butter. Add one envelope dry onion soup mix...sprinkle evenly over bottom of pan. Sprinkle rice over that. Lay prepared chicken pieces on top of this. Thin can of soup with can of water. Heat until like chicken gravy and pour over chicken. Place in 350 oven for 1 1/2 hours. Enjoy. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Twice Baked Potatoes Categories: Potatoes, Souped up Yield: 8 servings 8 Baking potatoes, medium size 2 T Butter 1/4 t Salt 1 cn Cheddar cheese soup Bake potatoes until done. Cut potatoes in half lengthwise; scoop out insides leaving a thin shell. Mash potatoes with butter and salt. Gradually add soup and beat until light and fluffy. Spoon into shells. Bake in a 2 1/2 qt. shallow baking dish (9 x 13") at 450 for 15 minutes or until hot. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Chinese Rice Categories: Casseroles, Groundbeef, Rice, Souped up Yield: 4 servings 1 lb Ground beef 1 c Celery, chopped 3/4 c Onion, chopped 1 1/2 c Rice, raw 1 cn Cream of chicken soup 1 cn Cream of mushroom soup 1 cn Water 2 t Soy sauce Mushrooms, sliced or whole 3/4 c Cheese, grated 1 cn Chinese noodles Brown ground beef, celery and onion in a large skillet. Add rice, soups, water, soy sauce and mushrooms. Simmer briefly. If white rice is used, bake at 350 for 45 minutes. If brown rice, bake 1 hour 15 minutes. Add grated cheese on top of casserole and cover with Chinese noodles and sprinkle with parsley. Bake another 10-15 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Round Steak with Rich Gravy Categories: Crockpot, Beef, Souped up Yield: 5 servings 2 1/2 lb Round steak 1 Onion soup mix 1/4 c Water 1 cn Cream of mushroom soup Cut steak into 5 serving size pieces. Place in crockpot. Add dry onion soup mix, water, and mushroom soup. cover and cook on low for 6 to 8 hours. Serve with mashed potatoes or rice. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Dutch Oven Salisbury Steak Categories: Groundbeef, Souped up Yield: 12 servings 2 cn Golden Mushroom Soup 1 c Seasoned bread crumbs 2 Eggs 2 T Cooking oil 3 lb Ground beef 1/2 c Onion; chopped 1. Put about 2 T cooking oil in Dutch oven and put over coals to heat. 2. Remove outer layers and ends from onion and dice into small pieces. 3. Mix thoroughly 1/2 cn of soup, the ground beef, the seasoned bread crumbs, eggs, and onion. 4. FIRMLY shape into 12 equal patties. 5. When dutch oven is HOT, put patties in and brown on both sides thoroughly. 6. When browned, pour off fat. 7. Add remaining soup ( 1 1/2 cans) to dutch oven. 8. Cover and cook over LOW heat and allow to simmer for 20 minutes. Stir frequently. Good with a salad and mashed potatoes. 10. NOTE: If sauce is too thick, add 1/2 c water and stir. You should be able to complete this in about 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Baked Chicken with Rice Categories: Chicken, Rice, Souped up Yield: 6 servings -----------------------------CKBK FOR DIABETICS----------------------------- 1 c Uncooked rice 1 pk Onion soup mix; divided 6 Chicken breast halves; -skinned 10 3/4 cn Cream of mushroom soup 1 1/2 c Water 1/8 t Pepper Spread rice evenly in bottom of 9- x 9-x 2-inch nonstick baking dish. Sprinkle with 1/4 onion soup mix. Place chicken on top of rice. Add remaining onion soup mix. Combine mushroom soup, water and pepper. Pour soup mixture over chicken. Cover with foil; bake at 325 F, 2 hrs. Remove foil, and serve Yield: 6 servings Each serving: 2 oz chicken with 2/3 cup rice Each serving may be exchanged for: 2 Bread 2 Medium-fat Meat Source: Cookbook for Diabetics and their families; Oxmoor House ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Swiss Steak with Vegetables #5 Categories: Crockpot, Beef, Souped up Yield: 4 servings 1 1/2 lb Round steak 1/4 c Flour 2 T Oil 4 Carrots; cut into 2" pieces 4 md Potatoes; quartered 1 Onion; sliced 1 cn Condensed onion soup 1/2 c Water Season the steak with salt, pepper and dust with flour. In a skillet, brown the meat in oil until browned on both sides.Place the vegetables in the bottom of the crockpot and cover with the meat. Mix the soup and water and pour over the meat. Cover and cook on low 6 to 8 hours. This is great served over rice or noodles. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Tuna Rice Casserole Categories: Seafood, Casseroles, Rice, Souped up Yield: 4 servings ---------------------------365 EASY 1 DISH MEALS--------------------------- 1 c Long-grain white rice 1 cn Cream of mushroom soup 1 1/4 c Milk 1 cn Tuna packed in water (7-oz) -drained and flaked 3/4 c Cottage cheese 3 Green onion; chopped 1/4 c Canned diced green chilies -optional 1 c Frozen peas, thawed 1 c Potato chips; crushed Preheat oven to 400 degrees. In a 2-quart casserole, combine rice, soup, milk, tuna, cottage cheese, scallions, and chilies. Blend until well mixed. Cover dish with foil. Bake 25 minutes. Remove foil and stir in peas. Sprinkle crushed potato chips over top. Return to oven and continue baking 15 minutes longer, or until rice is tender. SOURCE: 365 Easy One-Dish Meals. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Rice Casserole Categories: Casseroles, Rice, Groundbeef, Souped up Yield: 4 servings 1 lb Chicken OR ground beef 1 c Celery; diced 1 sm Onion 4 Beef OR chick bouillon cube 1 c Carrots; diced 2 c Peas 1 cn Cream of mushroom soup 1 c Rice; raw 3 c Water Brown ground beef and onion. Add remaining igredients. Dissolve bouillon cubes in 3 cups hot water. Bake at 350 for 1 1/2 hours. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Hamburger Casserole #1 Categories: Casseroles, Groundbeef, Souped up Yield: 4 servings 1 lb Ground beef 1 c Mushrooms 1 pk Tater tots 1 c Cream of chicken soup 1/2 pk Frozen peas or other veg. (sm. box is right size) Fry ground round; put in casserole; sprinkle vegetable and mushrooms over. Pour undiluted soup over above ingredients; top with tater tots. Bake 1 hour at 350 or until done. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Pork Chops, Chicken Flavored Categories: Crockpot, Pork, Souped up Yield: 4 servings 1/2 c Flour 1 t Salt 1 1/2 t Dry mustard 1/2 t Garlic powder; (opt.) 2 T Veg. oil 1 c Chicken and rice soup Mix flour, salt, mustard and garlic powder. Dredge chops in this mixture. In a skillet with hot oil place the chops and brown them on both sides. Place chops in slow-cooking pot. Pour in soup. Cook on Low for 6 to 8 hours, OR on High 3 to 4 hours. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Incredible Hash Brown Potatoes Categories: Casseroles, Potatoes, Souped up Yield: 10 servings 3 lb Frozen hash brown potatoes- Thawed and drained 16 oz Cheddar cheese;grated 2 cn Cream of potato soup 1 1/2 c Sour cream 3/4 c Parmesan cheese;grated Combine the first 4 ingredients. Place in a 9x13" baking dish. Top with Parmesan cheese. Bake at 350 for 1 hour. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Hash Brown Supreme Categories: Potatoes, Casseroles, Souped up Yield: 9 servings 2 lb Package frozen hash brown Potatoes 1 cn Cream of chicken soup 2 c Sour cream 1 t Salt 1/2 t Pepper 1 md Onion; finely chopped 1/4 c Butter; melted 2 c New york sharp cheddar Cheese; grated 2 c Corn flakes; crushed 1/4 c Butter; melted Combine first 7 ingredients and pack in a 13x9 inch ungreased baking dish. Sprinkle top with grated cheese and crushed corn flakes, then dribble melted butter over top. Bake uncovered at 350 for 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Killer Beans Categories: Groundbeef, Legumes, Bean can, Souped up Yield: 4 servings 1 lb Ground beef or 1 lb franks 10 oz Cn lima beans 1 lb Cn kidney beans, drained 1 lb Cn pork and beans 8 oz Bottle barbecue sauce OR -1/2c chili sauce 1/4 c Molasses 1 t Worcestershire suace 1/2 pk Dry onion soup mix Mix all ingredients together. Cook covered for 15 to 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Chicken Like The Colonel's Categories: Chicken, Mixes, Souped up Yield: 20 servings ----------------------------ELEVEN SECRET SPICES---------------------------- 1 T Rosemary 1 T Oregano leaves 1 T Powdered sage 1 t Powdered ginger 1 t Marjoram 1 1/2 t Thyme 3 T Packed brown sugar 3 T Dry minced parsely 1 t Pepper 1 T Paprika 2 T Garlic salt 2 T Onion salt 2 T Powder chicken bouillon* 1 pk Lipton tomato cup-a-soup mix * or 4 cubes mashed There are actually 11 spices in the above combination, but an additional 3 ingredients were necessary to derive that special flavor. Place all ingredeints in blender with on\off spped for 3-4 minutes to pulverise, or rub through a fine strainer. Store in an airtight container so it will not lose potency. Makes about 3/4 cup. To use with flour: Add 1 oz. mix to cup of flour for coating chicken. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Chili, Chicken, and Rice Dish Categories: Chicken, Rice, Souped up Yield: 6 servings Chicken pcs = 2 chickens -OR 6-8 chicken breasts 2 c Uncooked rice 2 cn Cream of celery soup 2 cn Cream of mushroom soup 2 Soup cans of milk 2 pk Lipton onion soup mix 1 cn Whole or chpd green chili Cook chickens, debone and cut up. Preheat oven to 325. Mix rice, cream of celery and mushroom soups and milk. Pour into a large baking dish. Place cut up chicken on top of rice mixture. Place chili on top of chicken, then sprinkle onion soup mixture on top of all. Cover with foil and bake for 2 hrs. Serves 6-8 people generously. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Pork Chops With Rice TRY Categories: Pork, Casseroles, Souped up Yield: 4 servings 1 c Rice; uncooked 4 Pork chops 1 pk Onion soup mix, dry 1 cn Soup, cream of mushroom Spread rice in 8 x 12 inch greased pan. Arrange pork chops on rice. Sprinkle on onion soup mix, add cream of mushroom soup and one can of water. Cover and bake at least one hour at 325 degrees. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Pacific Isles Rice Categories: Rice, Souped up Yield: 6 servings 2 T Butter 3/4 c Chopped celery 1 1/2 c Uncooked instant rice 1 1/2 c Hot water 1 Env Lipton onion soup mix 4 oz Cn sliced mushrooms In med. saucepan, melt butter and cook celery over low heat until crisp tender. Add remaining ingred. Bring to a boil; reduce heat and simmer, uncovered, about 5 min. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Baked Potato Slices Categories: Potatoes, Souped up Yield: 4 servings 1 cn Cream of Mushroom Soup 1/2 t Paprika 1/2 t Pepper 4 md Baking potatoes 1 c Shredded cheddar cheese Combine soup, paprika and pepper. In greased 2 qt oblong baking dish, arrange potatoes in over-lapping rows. Sprinkle with cheese, spoon soup mixture over cheese. Cover with foil; bake at 400 F 45 minutes. Uncover, bake 10 min or until potatoes are fork-tender. EXCELLENT! Hope you try!! ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Broccoli-Pork Casserole Categories: Casseroles, Pork, Souped up Yield: 4 servings 2 pk Frozen chopped broccoli 1 1/2 lb Ground pork 8 oz Velveeta, cubed 1 sm Can Evaporated milk 1 Bell pepper; chopped 3 cl Garlic; minced 2 bn Green onions; chopped 1 c Celery; chopped 1 c Raw rice 1 cn Cream of chicken soup 1 md Can mushrooms; chopped Saute pepper, garlic, onion, celery and mushrooms in a little butter or oil. Cook pork, drain and add to seasonings. Cook broccoli and rice separately. Combine all ingredients adding rice last. Salt and pepper to taste. Bake 350~ for 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Chicken Cutlets with Mushrooms Categories: Chicken, Souped up Yield: 4 servings 4 Chicken cutlets; 1 lb Mushrooms; sliced 8 oz Sour cream 10 oz Cream of Mushroom Soup Sherry or wine Bread crumbs 1 Egg 1 T Each of Butter and oil Dip cutlets in egg, bread crumbs and brown in half oil/half butter. Pat dry and arrange in baking dish. In same frying pan, saute sliced mushrooms (add some sherry or wine) for about 5 minutes. Pour over cutlets. In same frying pan, stir together sour cream and mushroom soup until bubbly. Pour over cutlets and mushrooms. Cover with foil. Bake 45 minutes at 350F, until hot and bubbly. *Delicious served over noodles or rice. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Chicken Noodle Casserole Categories: Casseroles, Chicken, Pasta, Souped up Yield: 4 servings 2 c Cooked chicken;diced 1 cn Cream of mushroom soup 3/4 c Corn 2 T Green pepper;minced 1 t Parsley;chopped 1 T Butter 2 T Parmesan;grated 2 c Cooked noodles Mix the chicken, soup, vegetables, and seasonings. Pour into 6 cup casserole, top with noodles, dot with butter, and sprinkle with cheese. cover and bake at 350 for 30 minutes or until bubbly. Remove cover last 10 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Grass Sandwiches Categories: Meatless, Sandwiches, Souped up Yield: 12 servings 1 pk Knorr Veg Soup Mix 10 oz Pk frozen spinach 1 1/2 c Sour cream 1 c Mayonnaise 1 Loaf wheat bread Squeeze thawed spinach dry and set aside. Blend together the soup mix, sour cream andmayonnaise. Stir in spinach and cover and chill. Make sandwiches on wheat bread. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Spinach and Cheese Dip Categories: Dip, Souped up Yield: 1 servings 1 pk Knorr Veg Soup Mix 2 c Sour cream 1/2 c Mayonnaise 10 oz Pk froze chpd spinach, thaw 2 c Swiss cheese, shredded 8 oz Can water chestnuts, chpd Blend soup mix, sour cream and maynnaise. Drain and stir in spinach, cheese and chestnuts.. cover and chil l2 hours. Makes 5c ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Microwave Sausage-Rice Casserole Categories: Rice, Casseroles, Sausage, Souped up Yield: 6 servings 1 lb Ground mild sausage 1 md Onion; chopped 1 1/2 c Instant rice; uncooked 2 cn Cream of mushroom soup 1/2 cn Water Fry sausage and onion; drain. Mix in casserole with rice. Add soup, undiluted and 1/2 can of water. Mix well. Cook on HIGH in microwave for 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Easiest Crock Pot Chicken Categories: Chicken, Crockpot, Souped up Yield: 4 servings 1 pk Chicken breast halves 1 cn Cream of mushroom soup 1 cn Cream of chicken soup Skin chicken pieces (or use boneless, skinless chicken breasts). Place in crockpot. Mix together soups, and pour over chicken. Cook on low, all day. Remove chicken from sauce - remove bones. Serve over hot rice. I got this recipe about 18 years ago, and my little old crockpot still does a good job with it! Recipe can easily be increased for a larger pot. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Swiss Steak #7 Categories: Beef, Stews, Souped up Yield: 4 servings 1/2 T Butter 2 lb Steak, cut 1" thick 1 Envelope onion soup mix 1/2 lb Mushrooms, sliced OR -one 4 oz can, chopped 1 Bell pepper, sliced 1 cn Tomatoes (1 lb size) drained -and chopped (reserve juice) Salt and pepper to taste 1/2 c Juice from canned tomatoes 1 T Steak sauce 1 T Cornstarch or flour 1 T Parsley chopped Cut off enough foil to individually wrap 4 portions of meat. Spread foil with butter or margarine. Divide meat into 4 portions. Sprinkle each portion evenly with onion soup mix, mushrooms, bell pepper and tomatoes. Season with salt and pepper. Mix tomato juice, steak sauce and cornstarch or flour. Pour evenly over each of four portions. Seal each tightly and bake at 375 for 2 hours. Sprinkle with parsley before serving. This recipe can be made ahead and frozen in individual sealed cooking bags for a quick dinner. To reheat, drop bags in boiling water for 20 minutes or place in ceramic dish in microwave for 8-10 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Chicken Francaise Categories: Chicken, Casseroles, Rice, Souped up Yield: 6 servings 6 md Chicken breasts 1/2 c Dry white wine 1 cn Cream of mushroom soup 3 oz Mushrooms; sliced,(1/2 cup) 1 Paprika 1 c Sour cream Hot cooked rice Place chicken breasts, skin side up, in 12x7" baking dish; sprinkle with salt. Blend wine into mushroom soup; add mushrooms and pour over chicken. Bake at 350~ for 1- 1 1/4 hours. Remove chicken to platter; sprinkle with paprika. Pour sauce into saucepan; blend in sour cream and heat gently till hot. Do not boil or sauce may separate. Serve sauce over chicken and hot cooked rice. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Sausage, Egg, Mushroom & Cheese Casserole Categories: Casseroles, Sausage, Eggs, Souped up Yield: 6 servings 2 1/2 c Seasoned croutons 2 c Cheddar cheese; shredded 2 lb Bulk sausage 4 Eggs 2 1/2 c Milk 4 oz Can mushrooms; drained 1 c Cream of mushrooms soup Brown and drain sausage. Place croutons on bottom of a 9x12 greased pan. Top with cheese and add sausage.Beat eggs, and milk. Add mushrooms and soup. Pour mixture over ingredients in pan. Refrigerate overnight. Bake uncoverd at 300~ for 1 1/2 hours Let set 5 minutes and cut. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Pot Roast in Savory Cheese Sauce Categories: Beef, Stews, Souped up Yield: 10 servings ------------------------MORE BEEF FOR YOUR MONEY CKB------------------------ 5 lb Beef chuck arm pot roast* 2 T Cooking fat Salt Pepper 1 md Onion; sliced 10 3/4 oz Cheddar cheese soup 8 oz Tomato sauce 4 oz Mushrooms; sliced, drained 1/4 t Oregano 1/4 t Basil In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. Cook onion in drippings remaining in pan until soft but not browned; stir often. Add soup, tomato suace, mushrooms, oregano, and basil; mix well. Return meat to pan. Cover and simmer for 3 to 3 1/2 hours or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout. Skim off excess fat. If sauce is too thin, remove meat to a platter and keep warm. Mix 2 tablespoosn flour in 1/3 cup cold water. Add mixture slowly to sauce. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste sauce and correct seasoning, if necessary, with salt and pepper. If sauce needs only a little thickening, remove meat, skim off excess fat, and simmer, uncovered, for a few minutes. Slice meat and serve with gravy. *Frozen beef chuck arm pot rasts and beef chuck blade roasts may be browned under the broiler. Place meat on boiler pan rack, then place pan in center of oven. Brown to one side, about 10 minutes. Turn meat and brown other side, about 8 to 10 minutes. Meat should be completely thawed after browning. S: The More-Beef-for-your-Money Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Savory Pot Roast Categories: Stews, Beef, Souped up Yield: 8 servings ---------------------------------CAMPBELL'S--------------------------------- 3 1/2 lb Beef round or chuck pot -roast, to 4lbs 1 cn Cream of mushroom soup 1 Pk Campbell's dry onion soup -mix 6 Potatoes, quartered 6 Carrots, cut 2" pieces 2 T Flour 2 T Oil 1 c Water In Dutch oven, in hot oil, brown meat. Spoon off fat. Stir in soup, soup mix, and water. Cover, simmer 2 hrs, turning occasionally. Add vebetables. Cover, cook 40 mins or until roast and vegs are fork-tender. Remove roast and vegs to platter. In cup, stir together flour and 1/4 c water until smooth. Gradually stir into sauce. Cook until mixture boils and thickens, stirring constantly. Serve with roast. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Sherilyn's Patties w/Red Onion Gravy Categories: Groundbeef, Favorites, Souped up Yield: 4 servings 1 lb Ground beef, made into 4 -patties 2 cn French Onion Soup Catsup to color 1/4 c Water, approx Flour and water to thicken Brown patties in skillet. Add remaining ingreds. Bring to boil. Thicken with flour and water. Serve with mashed potatoes. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Chicken ala King Categories: Chicken, Souped up Yield: 6 servings ---------------------------------BH&G 11/92--------------------------------- ------------------------------PEPPERIDGE FARM------------------------------ 1 pk Pep Frm Froz Puff Pastry -Shells, 10 oz 1/2 c Green pepper, diced 2 T Butter 1 cn Cream of chicken soup 1/2 c Milk 2 c Chicken, cooked, cubed 1/4 c Pimiento, diced Bake shells according to pkg directions. In med saucepan, cook pepper in butter until tender Add soup, milk, chicken, and pimiento. Heat, stirring occasionally. Spoon into warm shells. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Crunchy Chicken Bake Categories: Chicken, Souped up Yield: 8 servings ---------------------------------BH&G, 1/93--------------------------------- ---------------------------------CAMPBELL'S--------------------------------- 8 Chicken breast halves, boned -skinned 4 sl Swiss OR American cheese, ea -cut in half 1 cn Cream of chicken soup 8 sl Tomato, thin 2 T Butter, melted 1/2 c Pepperidge Frm Herb Seasoned -Stuffing, crushed Hot cooked rice In 3 qt oblong baking dish, place chicken. Top with cheese. Stir soup and spread over cheese, top with tomato. Combine butter and stuffing. Sprinkle over tomato. Bake 400 F, 25 mins or until chicken is no longer pink. Serve over rice. If desired, omit tomato and combine soup with 1/4c milk. My thought would be to decrease amts of chicken, cheese, and tomato for 4 serv. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Deep-Dish Tuna Pie Categories: Seafood, Souped up Yield: 4 servings ---------------------------------BH&G, 1/93--------------------------------- ------------------------DOLLAR DINNERS $.71 PER SERV------------------------ 1/2 pk Piecrust mix (11 oz), total -5 1/2 oz OR 1 1/3c 1 c Onion, chpd 1 md Potato, peeled, diced 1/4 c Water 1 cn Cream of mushroom soup 1/3 c Milk 1/3 c Parmesan 1 T Lemon juice 3/4 t Dill 1/4 t Pepper 16 oz Frozen vegs 9 1/4 oz Cn tuna, drain 1 Egg, beaten Prepare piecrust according to pk directions, except do not roll out. Cover dough and set aside. In lg skillet cook onion and potato in water, covered, 7 mins or until tender. Drain off liquid. Stir in soup, milk, Parmesan, lemon juice, dill, and pepper. Cook and stir until bubbly. Stir in vegs and tuna. Spoon into ungreased 2 qt casserole. On lightly floured surface roll pastry into a circle 2" larger than the diameter of the top of the casserole and about 1/8" thick. Make 1" slits near center of pastry. Center pastry over top of casserole, allowing ends to hang over edge. Trim pastry 1/2" beyond edge of casserole. Turn pastry under, flute to the casserole edge, pressing gently. If desired, use pastry scraps to make small decorations. Brush crust with beaten egg. If using pastry decorations, place atop crust and brush with some of the beaten egg. Bake 400 F, 40-45 mins or until crust is golden brown. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Mock Filets w/Sauce Categories: Groundbeef, Souped up Yield: 8 servings ------------------------------FIRST PRIZE CKBK------------------------------ -----------------------------------FILETS----------------------------------- 1 lb Ground beef Salt and pepper 1/2 t Garlic salt 1 1/2 c Cooked rice 1 sm Onion, diced 8 sl Bacon -----------------------------------SAUCE----------------------------------- 1 cn Cream of mushroom soup 1/2 Carton sour cream 1 pk Dry onion soup mix Second Place Overall, Mississippi State Beef Cook-off. Filets: Combine all, except bacon. Form into patties 3" wide, 1 1/4" thick. Wrap 1 slice bacon around each patty and secure with toothpick. Bake 350 F, 20 mins. Sauce: Combine all. Pour over meat, bake 15-20 mins. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Cheesy Cream of Broccoli Soup Categories: Meatls soup, Souped up Yield: 4 servings --------------------------------WOODEN SPOON-------------------------------- 2 cn Cream of broccoli soup 2 Soup cans milk 1 c Cheddar cheese, shredded 1/4 c Parmesan Place soup in pot. Stir in milk; add cheeses; cook until just melted. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Celery-Cheese Soup Categories: Meatls soup, Souped up Yield: 4 servings --------------------------------WOODEN SPOON-------------------------------- 2 cn Cream of celery soup 2 Soup cans milk 1/2 t Dill seeds 1/4 t Dry mustard 1 c Jack cheese, shredded Place soup in pot, stir in milk. Add dill seeds and mustard. heat. Add cheese, heat just until melted. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Creamy Corn and Bacon Soup Categories: Meatls soup, Souped up Yield: 6 servings --------------------------------WOODEN SPOON-------------------------------- 6 sl Bacon, cooked, crumbled 2 T Bacon drippings 4 c Corn 2 cn Cream of celery soup 3 Soup cns milk OR light cream Add corn to bacon drippings and cook, partially covered, 5 mins. Remove from heat. Stir in soup and milk. Reutrn to heat, cook, stirring until just heated through. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Savory Sausage Rice Categories: Sausage, Rice, Souped up Yield: 10 servings --------------------------FARM JOURNAL'S BEST EVER-------------------------- 2 lb Bulk pork sausage 2 1/2 c Celery, coarsely chpd 1 c Green pepper, minced 3/4 c Onion, chpd 2 pk Chicken noodle soup mix, -2 1/8 oz ea 4 1/2 c Boiling water 1 c Regular rice 1 c Slivered almonds, blanched 1/4 c Butter, melted Lightly brown sausage in Dutch oven. Pour off fat. Add celery, green pepper, and onion; saute. Combine soup mix and boiling water in 3 qt saucepan. Stir in rice. Cover, simmer 15 mins or until rice is tender. Add rice to sausage; stir. Pour into greased 13x9x2" baking dish. Sprinkle with almonds; drizzle with butter. Bake 375F 20 mins or until hot. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Scalloped Potatoes with Pork Chops Categories: Potatoes, Casseroles, Pork, Souped up Yield: 6 servings --------------------------FARM JOURNAL'S BEST EVER-------------------------- 6 Pork chops, 1/2" thick 1 T Veg oil 5 c Potatoes, peeled, sliced 6 sl American cheese Salt and pepper 1/2 c Green onions, chpd 1 cn Cream of celery soup 1 1/4 c Milk Brown chops on one side in hot oil. Remove; reserve drippings. Place half of potatoes in greased 13x9x2" baking pan. Top with cheese slices then remaining potatoes. Place chops, browned side up on potatoes. Sprinkle with salt and pepper. Cook onions in pan drippings until tender. Add soup and milk. Heat; then pour over chops. Cover with foil. Bake 350F, 1 hr. Remove cover and continue baking 30 mins or until meat and vegs are tender. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Meatballs with Rice and Celery Categories: Groundbeef, Casseroles, Rice, Souped up Yield: 6 servings --------------------------SUNSET GROUND BEEF CKBK-------------------------- 1 lb Ground beef 1/2 c Rolled oats Salt and pepper 1/2 t Celery salt 1 t Dried parsley 3 T Butter 1 c Uncooked rice 1 1/2 c Celery, sliced 1 lg Onion, chpd 6 oz Cn mushroom stems and pieces -retain juice 1 t Salt 2 cn Cream of asparagus soup 2 c Water "Asparagus soup lends color and a surprising curry-like flavor to this full-meal dish. The celery retains its crispness." Mix beef, oats, salt and pepper, celery salt and parsley. Roll meat in to balls the size of a med walnut; brown in butter. Arrange half the browned meat balls in the bottom of a greased 3 qt casserole. Covber with a layer of rice, celery, and onion, and add the remaining meat balls. Spoon mushrooms and juice on top. Sprinklw with 1t salt. Pour soup and water over all. Cover, bake 350F, 1 hr or until liquid is absorbed and rice is tender. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Scrambled Eggs with Mushroom Sauce Categories: Eggs, Breakfast, Souped up, Meatless Yield: 2 servings -----------------------------AMERICAN B&B CKBK----------------------------- 2 t Butter 6 Eggs, beaten 6 T Milk, cream, OR water 2 oz Cheddar cheese, grated -----------------------------------SAUCE----------------------------------- 1 cn Cream of mushroom soup 4 oz Cn sliced mushrooms 1/4 c Dry sherry "Add fresh melon and English muffins.." To scramble eggs, melt butter in skillet; Mix milk into eggs; whisk. Pour into skillet; stir as it begins to set. Scrambled eggs should be large and fluffy. Pour 1/2 the eggs in 2 greased individual caserole dishes, or 1 qt casserole. Sprinkle each with half the cheese. Add another layer of eggs andd remaining cheese. Prepare sauce: Mix soup, mushrooms and sherry in sm saucepan. Stir; heat. Spoon 3-4T sauce over each casserole. Bake 350F until just heated and cheese melts. Note: Water used for scrambled eggs makes them fluffier. Extra sauce will keep in refrigerator 1 wk. Also try over poached eggs. -----