1. In 3-quart shallow baking dish mix soups, milk, thyme, pepper, vegetables and chicken. 2. Bake at 400ºF. for 15 minutes or until hot. 3. Stir. Arrange biscuits over chicken mixture. Bake 15 minutes more or until biscuits are golden. - 30.2243

1. In medium skillet over medium-high heat, heat oil. Add chicken and cook 8 minutes or until browned. Set chicken aside. Pour off fat. 2. Add soup, water, paprika and pepper. Heat to boil. 3. Stir in rice and broccoli. Place chicken on rice mixture. Season... - 30.6228

1. Prepare linguine according to package directions. Add broccoli for last 4 minutes of cooking time. 2. In medium skillet over medium-high heat, heat butter. Add chicken and cook until browned, stirring often. Drain. 3. Add soup, milk, cheese, pepper and... - 31.0776

MAKING 1. In a heavy saucepan, combine all ingredients. 2. Whisk lightly with a wire whisk or a beat with a wooden spoon until well blended. 3. Place the pan on a low flame and cook without boiling, stirring constantly, until thick and heated. SERVING 4.... - 27.261

MAKING 1) In a bowl mix soup, eggs, and pepper thoroughly. 2) In a skillet heat butter and gently pour egg mixture into it. 3) Continue to cook over low heat until eggs are firm. 4) Stir gently in between. 5) You can use a can of thawed frozen condensed cream... - 34.1191

1. Melt 2 tablespoons margarine and mix with stuffing and parsley. Set aside. 2. In medium skillet over medium heat, heat remaining margarine. Add onions and cook until tender. 3. Stir in soup, milk and peas. Spoon into 2-quart shallow baking dish. Sprinkle... - 31.3643

1. In medium skillet over medium-high heat, heat oil. Add chicken and stir-fry until browned and juices evaporate. 2. Add soup, soy sauce and garlic powder. Heat to a boil. Reduce heat to medium. Add vegetables and cook until vegetables are tender-crisp,... - 32.2335

Stir cream cheese until smooth. Stir in soup, hot sauce, celery and onion. Refrigerate at least 4 hours. Serve with crackers, chips or fresh vegetables for dipping. - 22.3418

1. Mix water and margarine. Add stuffing. Mix lightly. 2. Spoon into 2-quart shallow baking dish. Arrange broccoli and turkey over stuffing. In small bowl mix soup, milk and 1/2 cup cheese. Pour over broccoli and turkey. Sprinkle remaining cheese over soup... - 32.206

Use 1 large skillet or prepare in 2 skillets (about 10-inch) by dividing ingredients equally. Brown chicken in butter; remove. Brown ham. Stir in soup, tomatoes, onions, and basil; add chicken. Cover; cook over low heat 45 minutes or until tender. Stir... - 30.0263

In saucepan, cook ham in butter until lightly browned. Add remaining ingredients. Heat; stir often. - 21.3064

MAKING 1. In a skillet, cook all vegetables in unsalted water until they become tender. 2. Drain. 3. Add soup to the mixture and stir well. 4. Heat the mixture. 5. Add milk to thin it to desired consistency. SERVING 6. Garnish with parsley before serving. - 33.7858

Use 1 large skillet or prepare in 2 skillets (10-inch) by dividing ingredients equally. Brown chicken in shortening; pour off fat. Stir in soup, mushrooms, garlic, and seasonings. Cover; cook over low heat 30 minutes or until chicken is tender. Stir... - 29.1272

In saucepan, lightly brown ham in butter. Blend in soups, water, and parsley. Heat; stir often. - 25.9973

MAKING 1. Take a skillet, melt butter in it and lightly brown the chicken by keeping about 5 minutes on each side. Remove it from the skillet when done. 2. Stir in Champagne, and continuously cook until the liquid reduces to half of its original volume and... - 35.8918

MAKING 1) In a saucepan, add cream of mushroom soup. 2) Stir the soup until smooth. 3) Add rest of the ingredients and combine well. 4) Place the saucepan over heat. 5) Heat up the soup by stirring frequently. SERVING 6) Serve into soup serving bowls by... - 36.8874

MAKING 1) In a saucepan, add butter to melt over heat. 2) Add ham to brown lightly. 3) Add soups, water, and parsley to blend in. 4) Heat the mixture by frequent stirring. SERVING 5) Serve in soup bowls by garnishing with fresh parsley, if desired. - 38.69

MAKING 1) Take a saucepan and melt butter in it. Add thyme and 2 mushrooms. Cook until mushrooms are browned. 2) Stir in 1/2 cup cream and blend well. Add chicken and pimiento. Cook, stirring occasionally. 3) In the meanwhile, beat 1/4 cup cream, eggs and... - 40.8471

MAKING 1) In a saucepan blend cream of chicken soup and milk. 2) Stir in remaining ingredients. 3) Continue to heat but do not boil. SERVING 4) Serve hot. - 33.1531

MAKING 1. Take a large skillet or 2 skillets of about 10 inches each and divide the ingredients equally amongst two of them. 2. Add butter; melt it and brown chicken in it. Remove the browned chickens and set them aside. 3. Stir in mushrooms and sauté... - 41.9995

MAKING 1) In a bowl mix soup, chicken, celery, onion, pimiento, and pepper. 2) On a flat surface, arrange bun halves. 3) Spread the mixture evenly over it covering the edges completely. 4) Broil for about 4 inches from heat until hot for about 7... - 37.0602

MAKING 1) Place the saucepan over medium heat and add butter to melt. 2) Sauté onion and celery by adding curry powder, until the vegetables turn tender. 3) Stir in soup, milk, and water into the vegetables. 4) Heat the soup by stirring often. SERVING 5)... - 40.8284

MAKING 1) In the blender container, add all the ingredients leaving the avocado. 2) Process the ingredients to a smooth mixture. 3) Place inside refrigerator to chill for at least 4 hours. 4) Fold in avocado and blend the soup to smooth consistency. 5) Blend... - 36.9581

GETTING READY 1) In a saucepan, add soup, milk, and onion to combine. MAKING 2) Place the saucepan over medium heat to warm up the mixture. SERVING 3) Serve the chicken soup amandine in individual bowls and garnish with almonds, just before serving. - 33.3014

MAKING 1) In a skillet heat butter and cook onion in it till brown. 2) Stir in soup, milk, chicken, and eggs. Reserve few eggs slices for garnishing. 3) Cook stirring often. 4) On a platter arrange the toast. 5) Heap a mound of hot beans on each slice. 6) Add... - 42.5128

MAKING 1) In a saucepan, add butter to melt on medium heat. 2) Reduce heat to very low and add the celery. 3) Cook the celery in butter until tender but not browned. 4) Pour in soup and water. 5) Heat up the mixture until the soup is nicely thawed. 6) Stir... - 41.8063

MAKING 1) Take a saucepot and combine all the ingredients except the chicken. Cook over low heat for about 15 minutes, stirring occasionally. 2) In the meanwhile, brush the split broilers with salad oil and place on a grill, keeping the skin-side up (about 6... - 39.761

MAKING 1) In a skillet, heat butter and cook onion and water chestnuts until tender. 2) Mix soup, milk, and soy sauce to it and combine together. 3) Continue to heat stirring often. 4) On a flat surface, arrange toast, put chicken on it and pour sauce over... - 39.1348

GETTING READY 1) Shred dried beef and rinse in hot water. 2) Drain well and dry. MAKING 3) In a large saucepan heat butter. 4) Add beef and onion and cook till brown. 5) Pour cream soups, milk, and water. 6) Stir in the remaining ingredients. 7) Heat well... - 47.0489

MAKING 1. In a skillet add veal, broth, garlic, lemon juice, parsley, cloves and thyme. Put it on a gas stove. 2. Cook the covered mixture in low heat for at least 1 hour. 3. Combine mushrooms and onions to the mixture. 4. Cook for 30 minutes more till the... - 48.27

MAKING 1) In a saucepan heat butter and cook onion and nutmeg until tender. 2) Mix the remaining ingredients. 3) Cook covered and simmer for 5 minutes. 4) Continue to cook stirring often. SERVING 5) Serve hot. - 39.7001

MAKING 1) In a saucepan, combine the soups, milk, and cream until smooth. 2) Fold in carrot. 3) Place the saucepan over medium heat. 4) Heat up the soup by frequent stirring. SERVING 5) Serve in individual bowls and season with freshly ground black pepper,... - 36.7815

GETTING READY 1. On each slice of toast, arrange chicken, bacon and tomato. MAKING 2. In a saucepan, heat together soup and sour cream; stir occasionally. SERVING 3. Plate sandwich and pour sauce over the sandwiches. 4. Serve immediately. - 33.7743

MAKING 1) Take the skillet and heat the butter. 2) Add the chicken livers and cook over low heat for around 15 minutes. 3) Make the livers light brown in color. 4) Cook the celery and onion. 5) Mix the soup, milk and paprika. 6) Mix them well. SERVING 7)... - 41.1523

In large saucepan, cook onion in butter until tender. Blend in soups; gradually stir in remaining ingredients. Heat; stir occasionally. - 27.2927

MAKING 1) In a bowl, combine soup and curry powder. 2) Gradually add milk to stir in. 3) Place the bowl inside refrigerator for a minimum of 4 hours. SERVING 4) Ladle the soup in chilled bowls to serve. - 32.4813

MAKING 1) Take a bowl and a rotary beater. Add all the crepe ingredients and beat until smooth. 2) Take a lightly oiled skillet (6-inch diameter) and heat it. Pour 2 tablespoons of batter, gently tilting the pan to quickly spread the batter evenly and... - 43.3245

MAKING 1) On a flat surface arrange toast and put chicken over it. 2) Top with asparagus. 3) In a saucepan mix soup and milk. 4) Continue to heat stirring occasionally. 5) Pour sauce over open-face sandwiches. SERVING 6) Serve immediately. - 35.2895

MAKING 1) In a large bowl mix soup, chicken, celery, water chestnuts, onion, and soy sauce. 2) On a flat surface arrange bun halves and spread the mixture evenly over it. Also cover the edges with it. 3) Broil for about 4 inches from heat until hot, about 7... - 35.1932

GETTING READY 1) In a saucepan, add soups, water, and curry powder. MAKING 2) Place the saucepan over heat. 3) Warm up the soup by occasional stirring. SERVING 4) Serve the soup in individual soup bowls by garnishing with coriander leaves, if desired. - 34.0754

In saucepan, cook onion with sage in butter until tender. Blend in remaining ingredients. Heat; stir occasionally. - 28.4306

MAKING 1) Take a saucepan and melt butter in it. Cook onion and paprika in it until tender. 2) Stir in soup and sour cream. Cook for some time, stirring occasionally (makes 1 1/2 cups of sauce) SERVING 3) Serve this delicious sauce with hamburgers, beef,... - 27.525

GETTING READY 1) Rinse dried beef in hot water. 2) Drain beef and dry. MAKING 3) In a skillet heat butter and brown beef and onion in it. 4) Pour soup and milk and stir well. 5) Continue to heat stirring. SERVING 6) Serve on hot toast. - 37.8828

GETTING READY 1. In a saucepan mix 1 teaspoon of salt, 1 tablespoon lemon juice and 1 quart water. MAKING 2. Put the saucepan over high heat and let the mixture boil. 3. Add sweetbreads in the boiling mixture. 4. Cover the saucepan and cook the mixture for... - 44.9059

GETTING READY 1. Take a bowl and add milk, salt, eggs and pepper into it. 2. Dunk beef slices in flour, then in egg mixture and finally coat with the crumbs. MAKING 3. Take a skillet, melt butter and brown the beef in it. Keep warm. 4. Take a saucepan, add... - 43.3976

MAKING 1) In a pan, add butter to melt over heat. 2) Add minced onion to stir into butter. 3) Add cheese tidbits and lightly brown them in hot butter by frequent stirring. SERVING 4) Serve the onion tidbits on tomato or cream of chicken soup. - 28.7173

MAKING 1) Take a large salad bowl and arrange torn lettuce leaves in it. 2) Top with an arrangement of chicken, asparagus, eggs and ham. 3) FOR THE DRESSING: Take a mixing bowl and combine soup, sour cream, cheese, lemon juice and milk. Blend well to form a... - 40.7987

Stir curry powder into butter. Add crackers; heat to brown lightly. Stir often, tip: Substitute 1/8 teaspoon leaf thyme for curry. Proceed as above. Good on most chicken soups or cream of potato soup. - 22.8306

GETTING READY 1. Preheat oven to 350° Fahrenheit. MAKING 2. In a saucepan, mix together all ingredients except eggs; heat with occasional stirring until cheese melts. FINALISING 3. Into individual baking dishes or 6-ounce size custard cups, break 2 eggs in... - 40.4968

MAKING 1. Take one large skillet or two and cook the ingredients by dividing amongst two skillets. 2. Add chops and brown it. Drain off excess fat. 3. Add pepper for seasoning and gradually stir in condensed cream of chicken soup, fresh orange juice,... - 39.7238

In saucepan, combine broth, carrots, celery, and onion. Cover; cook 20 minutes or until carrots are very tender. Blend in electric blender until smooth. In saucepan, combine all ingredients. Heat; stir occasionally. - 29.244

MAKING 1) In a skillet heat butter and add bacon, onion, and sage. 2) Cook until bacon is brown. 3) Add remaining ingredients and blend. 4) Continue to heat stirring often. SERVING 5) Serve hot. - 40.8751

GETTING READY 1) In a saucepan, add all ingredients. MAKING 2) Thoroughly combine and place over medium heat. 3) Heat the mixture by stirring frequently until the cheese melts. SERVING 4) Serve the creamy cheesy bowl hot by sprinkling extra grated cheese on... - 37.077

MAKING 1) In a non-stick frying pan, add butter to melt over heat. 2) Add curry powder and stir in with the butter. 3) Fold in crackers in hot butter. 4) Coat the crackers in hot butter. 5) Continuously stir the crackers, until these turn light brown in all... - 34.3469

MAKING 1) In a heavy skillet melt butter. 2) Pour soup and milk. Blend well. 3) Stir and heat till boiling. 4) Carefully slip eggs into soup sauce. 5) Continue to cook over low heat until egg white is cooked. 6) Put the eggs on muffins. 7) Pour sauce over... - 36.8504

MAKING 1) In a skillet heat shortening and cook beef and onion until brown. 2) Cook stirring until the meat particles separates. 3) Mix soup and seasonings and simmer for 5 to 10 minutes. 4) Stir in between to avoid burning. SERVING 5) Serve on buns. - 33.473

MAKING 1) In a skillet cook bacon until crisp. 2) Remove from skillet and crumble the meat. 3) Drain out the dripping. 4) Mix soup and milk and blend well. 5) Add bacon, eggs, and pimiento. 6) Continue to heat stirring often. SERVING 7) Serve sandwiched... - 38.2349

MAKING 1) In a saucepan, add butter to melt on medium heat. 2) Add the onion to cook until tender. 3) Pour in soup and add the remaining ingredients. 4) Heat up the mixture by frequent stirring. SERVING 5) Serve the soup in individual bowl and garnish with... - 40.1074

MAKING 1) Take a saucepan and pour milk in it. Add soup and cook, stirring occasionally. 2) In the meanwhile, place a slice of ham on each slice of toast and top with a poached egg. SERVING 3) Pour prepared sauce over eggs and garnish with parsley. - 32.3088

MAKING 1) Take a mixing bowl and combine all the ingredients. Blend well to form a thick paste. If the dressing seems too thick, it can be thinned by adding some milk. 2) Refrigerate the dressing. SERVING 3) Serve with cold sliced chicken or flaked crab meat... - 30.8206

MAKING 1. Take a skillet, add shortening into it and stir in beef and onion and cook until they turn soft. Remove the meat. 2. Drain off fat and stir in seasonings and soup. 3. Cook for another 5 minutes by stirring at occasional intervals. SERVING 4.... - 35.3045

MAKING 1. Take a saucepan; add butter and sauté onion and celery until they turn soft. 2. Stir in peanut butter and soup until they turn smooth. 3. Blend in milk and boil, by stirring at occasional intervals. SERVING 4. Serve after garnishing with... - 33.8293

MAKING 1. Take a saucepan, melt butter in it and stir onion and celery. Saute until the vegetables turn soft. 2. Add soup and allow the water and milk to blend gradually. 3. Stir in soup, milk, water, cooked vegetables, and ham. 4. Cook by stirring at... - 37.2969

MAKING 1. In a skillet add shortening and brown the lamb pieces in it. Pour off the extra fat. 2. Pour soup and water into the mixture. Add garlic, seasonings and onions. 3. Cook for 90 minutes, covered over low heat, till the meat is tender. 4. Stir so that... - 41.7213

GETTING READY 1. Preheat oven to 300° Fahrenheit. MAKING 2. In a saucepan, mix together soup and cheese; add curry powder if desired. 3. Over low heat, heat the mixture until cheese melts; occasionally stir. 4. Remove pan from heat. 5. In a separate bowl,... - 40.2726

MAKING 1. Take a saucepan, add butter into it and cook celery with chervil until it turns soft. 2. Add condensed Cheddar cheese, soup, milk, sherry, frozen crab and chestnuts and cook it by stirring at occasional intervals. SERVING 3. Crab bisque is served... - 35.3731

GETTING READY 1. Make 6 slits in the pork loin bone. 2. Place one slice of onion and ½ slice apple in every slit. 3. Rub sage over it. 4. Tie very securely. 5. Preheat the oven to 325°F. MAKING 5. Place prepared roast in a baking pan, fat side and roast up... - 42.0225

GETTING READy Preheat oven to 325°F MAKING 1. In a skillet add butter and cook celery and garlic. Brown the sausage in this mixture. 2. Combine the stuffing and add 1 cup of onion soup. 3. Move the skillet slowly to toss the mixture lightly. 4. Use a spoon... - 47.1543

MAKING 1) In a saucepan combine soup, "V-8" juice, and water. 2) Continue to heat, stirring often. SERVING 3) Serve hot. - 28.4888

In saucepan, cook livers, onion, and celery in butter until done. Add soup, parsley, water, and lemon juice. Heat; stir occassionally. - 27.4385

MAKING 1) In a saucepan mix soup, milk, and lima beans thoroughly. 2) Heat the mixture, stirring frequently. 3) Crumble bacon just before serving. SERVING 4) Ggarnish with sliced hard-cooked egg. - 32.0708

MAKING 1. Take a large pan, add butter, soften it and add ham, onions, poultry seasoning and thyme. Sauté the ingredients until ham turns brown and onions soften. 2. Stir in water, soup, chicken and asparagus. 3. Cook and stir at occasional intervals.... - 37.2706

Place unopened can of consomme in refrigerator until jellied, about 4 hours. To serve, spoon a little consomme into each parfait glass; stop with sour cream. Repeat layers; sprinkle chives on top. - 21.5016

Brown beef in skillet; stir to separate meat. Add soup, sour cream, horseradish, and green pepper or pimiento. Simmer about 5 minutes. - 23.9218

Mix thoroughly 1/2 cup soup, tuna, bread cubes, egg, parsley, and lemon juice. Spread evenly in well-greased loaf pan (8x4x3"). Bake at 400°F. for 40 minutes. Loosen edges; unmold. Meanwhile, combine remaining ingredients. Heat; stir occasionally. - 34.9712

MAKING 1) In a skillet heat butter and cook cucumber, onion, and dill in it till just tender. 2) Mix the remaining ingredients. 3) Heat the mixture but do not boil. 4) Stir often to avoid burning. SERVING 5) Serve hot. - 38.6169

GETTING READY 1) In a saucepan, add all ingredients. MAKING 2) Place the saucepan over medium. 3) Heat up the mixture by frequent stirring. SERVING 4) Pour the soup in individual bowl and serve the gumbo bowl by garnishing with fresh parsley, if desired. - 33.0635

MAKING 1) In a saucepan, add all the ingredients leaving the rice. 2) Place the saucepan over medium heat. 3) Heat up the mixture by stirring occasionally. SERVING 4) Use a large bowl or tureen to line with the cooked rice. Pour the soup over the bowl. - 37.2596

MAKING 1. Take a saucepan, add green pea soup, stir in tomato soup, milk, water, and curry powder and cook. Stir the mixture at occasional intervals. 2. Don-€™t allow the mixture to boil. SERVING 3. Puree Mongole is best to be served with crusty bread. - 29.4639

GETTING READY 1. Preheat the oven for 350°F. 2. Defrost livers and cut them into 24 pieces. MAKING 3. Take a bowl blend sugar, ginger and soy. 4. Leave the chicken pieces in the marinade for about half an hour. 5. Drain the marinated chicken pieces and... - 39.5448

GETTING READY 1) In a saucepan, add soup and water to blend. MAKING 2) Place the saucepan over heat to heat up the mixture. 3) Meanwhile, in a small bowl, beat in egg and lemon juice, until well blended. 4) Stir in a little hot soup mixture into the egg... - 41.4132

MAKING 1) In a saucepan, add butter to melt over medium heat. 2) Add leeks and cook until tender. 3) Stir in remaining ingredients. 4) Heat up the mixture by occasional stirring. SERVING 5) Serve the soup in individual bowls and season with more black... - 39.8122

GETTING READY 1) With a sharp knife, remove the skin on the chicken. 2) Cut the chicken into thin 2-inch long slices. 3) Season the chicken slices with salt and keep aside. MAKING 4) In a bowl, combine cornstarch, 3 tablespoons water and soy sauce. 5) In a... - 48.9596

MAKING 1) In a saucepan, add butter to melt on medium heat. 2) Add ham, celery, green pepper, onion, and thyme to cook in butter until ham browns and vegetables soften. 3) Add the other ingredients. 4) Reduce heat to low and cook for few minutes by stirring... - 42.5793

Melt 25 g/1 oz of the butter in a frying pan. Add the onion and fry until it is soft but not brown. Add the chicken livers, thyme, marjoram, chervil and parsley. Fry for a further 3 minutes, stirring frequently. Remove from the heat and allow to cool... - 39.6775

MAKING 1) In a saucepan, melt butter. 2) Add in the mushrooms and onion. Saute the vegetables in butter till they become tender. 3) Add in condensed cream of chicken soup, sour cream, parsley, sherry and paprika. Stir well. 4) Next, add in the diced chicken.... - 41.8206

The Chicken Breasts Stuffed With Herb Cream Cheese And Smoked Ham On A Bed Of Arugula! You dont need me to tell you that this is a mouth watering chicken dish! There is no doubt that this Chicken Breasts Stuffed With Herb Cream Cheese And Smoked Ham On A Bed... - 42.9822

GETTING READY 1) Chop the onion. 2) Slice the mushrooms. MAKING 3) In a skillet brown the chicken lightly in butter from all sides. 4) Add onion and mushrooms. Cook until just soft. 5) Stir in chicken stock and simmer for 45 minutes. 6) In little cold water,... - 38.3381

MAKING 1) In a skillet, saute the celery in butter, until tender. 2) Blend in rest of the ingredients, mix thoroughly. 3) Stir occasionally and cook, until thoroughly heated. SERVING 4) Spoon the Creamed Chicken over split corn bread squares, biscuits, or... - 33.8935

Melt the butter in the top part of a double boiler over direct heat, then saute the mushrooms in it for 5 min. Blend in the flour, salt, and pepper and place over boiling water. Stir in broth and cream, and cook, stirring constantly until mixture... - 30.5319

MAKING 1. In a large pan, combine all the ingredients except the soup and let stand in refrigerator. 2. Pour the soup undiluted on top of a chafing dish or a double boiler. Tip in the chicken mixture and blend well 3. Cover heat and serve piping hot on toast.... - 35.1219

MAKING 1. In a 2-quart casserole dish, take frozen peas, milk and butter or margarine. 2. Cover the dish and cook for 5 minutes. 3. Remove the dish from oven and add curry powder; mix well until smooth. 4. Add chicken and mix with folding movements. 5. Cook... - 37.0433

MAKING 1) In a saucepan, melt the butter and stir in the cornstarch, salt, celery salt and pepper and flour. 2) Add the broth and milk slowly to the pan and cook till the mixture has thickened, stirring constantly. 3) Stir in the chicken as well as the... - 40.3256

GETTING READY 1) Nicely trim the chicken meat and cut into pieces. Place it aside. MAKING 2) Place the pan over low heat to melt the butter and stir in the flour. Cook gently for 1 minute. 3) Slowly pour in milk and keep on beating to get a really smooth... - 45.6349

Use poached chicken or turkey for this dish if possible; it stays moister than leftover roasted meat. 1. Cut the bacon slices into 1-inch squares; set aside the squares from 2 slices. 2. In a heavy pan, fry the remaining squares and the celery in the butter... - 41.7863

Season livers with salt and pepper Heat 2 tablespoons butter with oil in large heavy skillet over medium . High heat. Add livers and saute until nicely browned on both sides, about 2 to 3 minutes. Remove with slotted spoon and set aside in bowl. Melt... - 40.4741

Cook onion in butter till tender but not brown. Blend in flour. Slowly stir in broth and cream. Add seasonings. Cook and stir over medium heat till mixture thickens. Stir small amount of hot mixture into egg yolks; return to hot mixture; cook and stir over... - 44.2364

MAKING 1) In a fry pan, melt 1/2 oz. Butter or margarine. 2) Add mushrooms to sauté for 1-2 minutes. 3) Remove from heat and pour in soup to stir in. 4) Add the eggs and parsley and allow heating through gently. 5) Toast the bread and butter on one... - 36.8568

GETTING READY 1) In alarge saucepan, Place the chicken, breast downwards, in a large saucepan. 2) Add sufficient water to cover. MAKING 3) Add the salt, peppercorns, the peeled onion stuck with the clove, the stalks of celery cut up, and the bay leaf. 4)... - 45.246

Heat butter in blazer pan over medium heat and cook mushrooms and onions until tender, stirring often. Add flour and let bubble. Place over boiling water in pan and slowly stir in milk. Cook and stir until mixture is thickened. Add chicken and season to... - 34.8523

1. Place onion in 2-quart microwave-safe casserole. Cover with lid; microwave on high 1 1/2 minutes or until tender. 2. Stir in soup until smooth. Stir in cheese, milk, pimento and sherry. Gently fold in chicken. Cover; microwave on high 5 minutes or until... - 28.3059

MAKING 1.In a sauce pan, heat butter and add green onions. 2. Cook the onions until tender. 3. Put flour and salt in the pan and stir well. 4. Pour milk and cook for another 10-15 minutes by stirring all this while. 5. When the mixture thickens, put lemon... - 39.4466

GETTING READY 1) Drain the sliced mushrooms properly. MAKING 2) In a saucepan, cook the mushrooms and green pepper in butter till the green pepper has tendered. 3) Stir in the soup and milk. 4) Add chicken and pimento to the pan and heat thoroughly,... - 40.1351

1. ln a deep 12-inch nonstick skillet, melt the butter over moderate heat. Add the mushrooms and green pepper and saute for 5 minutes or until tender. Whisk in the flour and cook until bubbly. 2. Gradually whisk in the milk and cook, stirring frequently, for... - 32.5366

Simmer peppers about 5 minutes in cup of water. Drain. Slowly simmer chicken soup with cream over low heat. Stir in chicken, peppers, hashish and seasoning. Stir well, and continue to cook until thoroughly hot. Serve on toast triangles or in shells. - 35.2176