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1 envelope chicken-noddle soup mix
1 cup thinly sliced celery
4 teaspoons lemon juice
2 hard-cooked eggs, finely diced
1. Prepare soup mix, following label directions; cook 5 minutes; add celery and cook 2 minutes longer.
2. Remove from heat; stir in lemon juice; pour into bowl; cover; chill.
3. Serve in cups or small bowls, ...
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2 cans condensed cream of chicken soup
3 cups milk
1/2 teaspoon curry powder
2 Tablespoons toasted coconut
1. Combine soup, milk, and curry powder in medium-size saucepan; heat just until bubbly-hot, then beat with rotary beater until creamy smooth.
2. Pour into 8 small bowls or cups, dividing evenly; sprinkle with coconut.
Makes 8 servings.
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3 (10-3/4 ounce) cans chicken broth
2 cups water
2 Tablespoons butter
1/4 cup milk
1/4 teaspoon rosemary leaves, crushed
1/4 teaspoon nutmeg
salt and pepper to taste
8 frozen beef or cheese ravioli
Combine chicken broth, water and butter in large saucepan. Place over medium heat. Heat until butter is melted. Add rosemary leaves, nutmeg, salt and ...
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1 Tablespoon vegetable oil
1 lb. of chicken breast fillets (approx. 3 fillets)
1/2 cup diced onion
1 clove pressed garlic
4 cups chicken broth
1 cup masa harina (SPECIAL FLOUR THAT IS A MUST FOR TASTE)
3 cups water
1 cup enchilada sauce
16 ounces Velveeta cheese (melted in microwave)
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin
1. ...
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