1 1/2 cups cooked turkey
1 cup stuffing
2 eggs
1/2 onion
flour
10.5 oz can condensed cream of chicken soup
1/2 cup milk
Combine turkey, stuffing, eggs and grated onion. Divide in to 8 portions and form in to log shapes. Transfer into a shallow dish, cover with plastic wrap and refrigerate for 2 to 3 hours.
Dust lightly with flour and deep fry until golden brown.
Combine the can of condensed cream of chicken soup with 1/2 cup of milk in a saucepan and heat for 3 minutes. Serve over the croquettes.
Save by using Campbell's Cream of Chicken Soup and Cooking Onions.
8 slices of bacon
1 medium onion
2 celery stalks
1 carrot
5 cups of water
4 bouillon cubes
8 medium potatoes
1/2 cup flour
1/2 cup evaporated milk
In a Dutch oven, saute vegetables and bacon until the bacon is almost crisp and the vegetables are tender.
Add 4 1/2 cups water and bouillon cubes and bring to a boil. Peel and dice potatoes and add to the pot.
Cook for 12 to 15 minutes. Combine 1/2 cup flour and 1/2 cup water, whisk until smooth; slowly stir into soup until thick.
Remove from heat and stir in milk. If desired, add some butter for flavoring.
Save by using Huntsinger Farms White Potatoes and Serve with Pillsbury Crescents.
4 lb spiral cut ham
20 oz can sliced pineapple
1 cup dark brown sugar
1 liter ginger ale
Preheat oven to 350°F. Remove as much of the ham from bone as you can.
Layer one third of the ham in the bottom of a 6 quart casserole dish. Top with a few pineapple rings and 1/4 of the brown sugar. Repeat the layers, ending with pineapple rings on the top, don't sprinkle the last 1/4 of the brown sugar though.
Pour any juice left in the pineapple can over the ham. Pour enough of the ginger ale to fill the dish about half way and sprinkle the remaining brown sugar on top.
Cover with aluminum foil and bake for 20 minutes. Uncover and cook for an additional 20 minutes.
Save by using Seagram's Ginger Ale and Dole Pineapple.
4 boneless pork chops
4 teaspoons of butter
4 teaspoons of mayonnaise
1 teaspoon seasoned salt
1 teaspoon garlic powder
1 teaspoon dried parsley
1 cup shredded sharp cheddar cheese
Preheat oven to 350°F.
Place pork chops in a baking pan. Spread 1 teaspoon of butter over each chop, then spread 1 teaspoon of mayonnaise over butter.
Season each chop with salt, pepper and parsley. Sprinkle 1/4 cup cheese over the top of each chop.
Bake 35 minutes or until the internal temperature of the chops has reached 145°F.
Serve with Betty Crocker Potato Buds and Fresh Broccoli Crowns.
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