1 can (14 oz) beef broth
2 medium potatoes, cut into cubes
1 cup cubed, cooked beef
3 cups tomato vegetable juice
1 cup canned diced tomatoes, undrained
1 package (16 oz) frozen mixed veggies
1/4 teaspoon dried thyme
1/8 teaspoon pepper
place broth and potatoes in a saucepan. bring to a boil. cover and cook over low heat for 5 minutes or until potatoes are tender. add beef, vegetable juice, tomatoes, veggies, thyme and pepper. cover and cook 15 minutes or until veggies are tender.
6 servings
2 potatoes, peeled and diced
2 tablespoons butter OR margarine, softened
1/4 cup milk
1/4 cup sour cream
1/2-3/4 teaspoon dillweed
1/2-3/4 teaspoon salt
1/4 teaspoon pepper
cook potatoes in boiling water until tender; drain. mash with remaining ingredients.
4 servings
1 can (46 oz) pineapple juice
4 cups brewed tea
3 cups apple juice
1/2 cup lemon juice
2 cups ginger ale
in a gallon container, combine pineapple juice, tea, apple juice and lemon juice; mix well. store in the refrigerator. add the ginger ale just before serving.
about 30 servings
2 cups sugar
1 cup butter
3 eggs
5 cups flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 tablespoons milk
2 teaspoons vanilla
roll 1/4″ thickness. cut out with desired shapes and decorate with colored sugar or sprinkles. bake at 350° to desired doneness.
1 white cake mix
2 (8 oz) packages cream cheese
1 cup confectioners sugar
1 (8 oz) container cool whip
2 small packages instant butter pecan pudding
3 cups milk
bake cake in a 11″x13″ pan. let cool. beat cream cheese and sugar together. add 3/4 cup cool whip. beat well. spread on cooled cake. mix pudding with milk. let thicken. spread on top. top with remaining cool whip. keep refrigerated.
2 cups cooked rice
2 tablespoons melted butter
1 tablespoon chopped onion
1/4 teaspoon dried marjoram, crushed
1 egg, slightly beaten
1 (9 oz) can tuna, drained, flaked
3 eggs, beaten
1 cup milk
4 ounces swiss cheese, shredded
1 tablespoon chopped onion
1/4 teaspoon salt
dash pepper
1/4 teaspoon dried marjoram, crushed
for rice shell, combine first 5 ingredients. press into bottom and sides of 10″ pie plate or 10″x6″x1 1/2″ baking dish sprayed with pam. layer tuna evenly over rice shell. combine remaining ingredients together. pour over tuna. bake im 350 degree oven for 50-55 minutes or until a knife inserted just off center come out clean.
6 servings
1 package (8 oz) cream cheese, softened
3 tablespoons orange juice concentrate
1 jar (7 oz) marshmallow creme
in a mixing bowl, beat cream cheese and concentrate until smooth. sold in marshmallow creme. serve with fruit. store in fridge.
2 cups
3 packages (3 oz ea) orange jello
2 1/4 cups boiling water
1 cup (8 oz) sour cream
1 quart orange sherbet, softened
1 can (11 oz) mandarin oranges, drained and halved
red and green grapes , optional
dissolve jello in water. stir in sour cream until smooth. mix in sherbet until melted. chill until partially set. fold in oranges. pour into a 7-cup ring mold coated with non stick cooking spray. cover and chill 8 hours or overnight. just before serving, unmold onto a platter; fill the center with grapes if desired.
12-14 servings
2 cans (one 49 oz, one 14 1/2 oz) chicken broth
2 celery ribs, thinly sliced
1 medium green pepper, chopped
1 medium onion, chopped
2 medium carrots, chopped
1 envelope onion soup mix
1 bay leaf
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 can (14 1/2 oz) diced tomatoes, undrained
in a saucepan combine the first 9 ingredients; bring to a boil over medium heat. reduce heat; cover and simmer for 15-20 minutes or until veggies are tender. add tomatoes; heat through. remove bay leaf.
11 servings
1 can cream of mushroom soup
1/2 cup skim milk
1 large onion, chopped
4 medium potatoes peeled, diced and cooked
paprika
in a bowl, combine soup, milk and onion. stir in the potatoes. pour into a 1 1/2 quart baking dish that has been coated with non-stick cooking spray. sprinkle with paprika. bake, uncovered, at 350 degrees for 30 minutes or until bubbly.
8 servings
