1 lb lean ground beef
1 small onion, chopped
1/2 tsp garlic salt
1/4 tsp pepper
10-3/4 oz cream of mushroom soup, condensed
4 oz mushroom stems and pieces, drained
3/4 cup sour cream
In medium skillet, brown ground beef and onion; drain excess fat.
Stir in garlic salt, pepper, soup and mushrooms.
Simmer covered, 15-20 minutes. Stir in sour cream, heat through, but do not boil.
Save by using Swiss Premium Sour Cream and Serve with Barilla Elbow Pasta.
1 lb smoked sausage, cut into 1/2" slices
1 large onion, chopped
1 tbsp oil
1 package au gratin potatoes
2-1/2 cups hot water
1/4 tsp pepper
1 package frozen chopped broccoli, thawed & drained
4 medium carrots, cut into 2" strips
1 cup shredded Cheddar cheese
Cook and stir sausage and onion, in oil, in 10-12 inch skillet until onion is tender, about 5 minutes.
Stir in potatoes, sauce mix, water and pepper. Heat to boiling; reduce heat.
Cover and simmer, stirring occasionally 10 minutes. Stir in carrot strips; cover and simmer until carrots are tender, about 10 minutes.
Stir in broccoli and cheese. Cover and cook until broccoli is heated through and cheese is melted.
Save by using Heluva Good Shredded Cheese and Serve with Loose Sweet Corn.
4 chicken breast halves
2 eggs (no yolks)
1 tbsp red cracked pepper
1 tbsp water
1 tbsp garlic powder
3/4 cup flour
1/4 cup of crumbled tortilla chips
2 tbsp butter
Preheat oven to 400°F. Cover a cookie sheet with nonstick cooking spray.
Place egg whites and water in a medium sized bowl. Place 1/2 tablespoon red cracked pepper, 1/2 tablespoon garlic powder, and either 1/4 cup of crumbled tortilla chips or bread crumbs.
Place the rest of the spices and the flour in a Ziploc bag. Shake each piece of chicken in the Ziploc bag then dip in the bowl of egg mixture then sprinkle the bread crumb/tortilla mixture on each side of each piece of chicken.
Place the chicken on the cookie sheet and put 1/2 tablespoon of butter on each piece of chicken. Place the cookie sheet in the preheated oven and wait 9 minutes. Use tongs to turn the chicken over then wait another 9 minutes.
Save by using Keller's Butter and Serve with Ore-Ida Onion Rings.
1 lb catfish nuggets
1 cup buttermilk
1-1/2 cup self-rising flour
1/2 tsp Beau Monde seasoning
1/4 tsp celery salt
1/2 tsp salt
1/4 tsp ground white pepper
Put catfish nuggets in a bowl. Stir in buttermilk; set aside to marinate 30 minutes. Combine flour, Beau Monde, salt and pepper in a shallow dish. Drain catfish nuggets and dredge with flour mixture.
Deep fry a few nuggets at a time, in 370-375° F vegetable shortening, until nuggets are golden brown and cooked through, about 2 minutes. Drain nuggets on paper towels. Serve immediately
Serve with Hanover Gold Line Vegetables and Velveeta Cheesy Potatoes.