An old fashioned recipe from a Minneapolis restaurant that opened in 1938 and closed in 2005. It was where I learned to “twirl” my pasta back in the ’50’s.
- ground beef
- water
- bay leaf
This is a combination of a couple different recipes and everyone loved it at Thanksgiving.
- sliced mushrooms
- Progresso creamy mushroom soup
- grated Parmesan cheese
- French’s Onion Rings
This is a quick, easy soup to make if you have leftover chicken or you can cook up 1 pound of chicken breasts.
- celery
- Cream of Chicken Soup
- cubed cooked chicken
- al dente egg noodles
Haven’t tried yet, but sounds good.
- olive oil or butter
This is very much like a chicken stroganoff. I sometimes add a little Worcestershire to the sauce.
- chicken breasts
- minced garlic clove
- sour cream
- egg noodles
I haven’t made this yet, but I will…it sounds delicious.
- grated Parmesan
- soft bread crumbs
I cut this recipe out of the Every Day Food magazine years ago. It is one of my favorite ways to prepare pot roast.
- beef roast
- Salt & pepper
- diced tomatoes
- Lipton Onion Soup
- dried thyme
- dried bay leaves
- carrots
- corn starch mixed in 1/2 C. water
- diced pimiento
- sliced mushrooms
- cooked diced chicken
- grated Parmesan
I’ve cut this recipe in half since there are just two of us…and there are still leftovers for sandwiches. I also eliminated the bacon wrap, but if you like it that way, just wrap the loaf with bacon before baking.
- white bread
- ground beef
- grated parmesan
- parsley
- eggs beaten
- brown sugar
- dry mustard
- Tabasco to taste
Store in a loosly covered box…if it’s airtight, the cookies will not stay crisp.
- eggs
- heavy cream
- all-purpose flour
- cornstarch