|Leisurely Breakfast (Taste of Indulgence)|
|by Rosemary Wadey|
A title in the "A Taste of Indulgence" series, this book focuses on breakfasts. It contains a collection of recipes, each illustrated with colour ...
1 - 10 of 45 for campbell soup meatballs
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Mix ground chuck, eggs, flour and Lipton soup mix. Make into 1 inch meatballs. Heat oil ... mushroom soup over and simmer about 10 minutes. Pour over rice.
Mix ground beef ... into 1 1/2" meatballs. Brown meatballs ... over meatballs, the can of onion soup. Continue to cook until gravy is desired consistency.
Mix beef, bread ... into 50 small meatballs (1/2 inch). Place ... frankfurters, cut in 1-inch pieces for meatball mixture. Proceed as above. (Blackwood)
Mix everything except soup in a large bowl. Form meatballs to desired size. ... meatballs, cook 15 minutes at 25 pounds pressure. Serve over potatoes or rice.
Mix above ingredients. Form into meatballs, packing loosely ... with cream of mushroom soup. Cover and cook in 350 degree oven for 1 1/2 hours. Baste often.
In large mixing ... about 50 small meatballs. Place meatballs ... separate bowl, mix soup, Worcestershire sauce, ... potatoes and a green or yellow vegetable.
Mix ground beef, ... Makes about 16 meatballs. Brown in ... fat. Blend in soup, sour cream, ... Stir now and then. Serve over noodles. (3 to 4 servings.)
Combine onion, eggs, ... roll into small meatballs. Roll each ... of vegetable beef soup and 1/2 can ... and pour the meatballs and gravy over the noodles.
Mix beef, bread ... pepper. Shape into meatballs. In large ... occasionally. Blend 1/2 cup water and 1/4 cup flour. Add to soup and cook until thickened.
Mix thoroughly beef, ... pepper; shape into meatballs. In large ... Slowly stir into stew. Cook, stirring until thickened. (Best if made day before serving.)
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