|Desert Potluck: A Cookbook|
|by All Saints' Episcopal Church & Day Schoo|
This cookbook presents recipes native to America's great Southwest.
Results 1 - 10 of 56 for potluck soups
Result Page: 1
Sear meat in bacon drippings or butter in bottom of heavy boiler. When it loses its red, add water. Add all vegetables and let come to a rapid boil. ...
Combine all ingredients. Bake at 375 degrees for 1 hour.
Mix together and bake at 350 degrees or in crock pot on low for 2 hours and higher as you near serving time.
Heat large saucepan. Brown bacon; add in hamburger and sausage. Cook until meat changes color. Add in the onions and cook until clear. Add in the ...
Boil chicken breast until cooked. Boil egg noodles until tender. In cooking pan add chopped onions, water chestnuts, frozen peas, cream of mushroom, ...
Cook cauliflower and ... mushroom and celery soups, milk, and ... Bake in a 2 1/2 quart casserole at 350 degrees until rice is done, about 45-50 minutes.
Use 9 x ... cream of chicken soup in mixing bowl; ... with corn flakes and finish cooking 10 minutes. Can be done in microwave, approximately 30 minutes.
Make sauce of first 5 ingredients. In 2 quart casserole, place layer of half of cooked noodles. Cover with half of sauce. Repeat with second half. ...
Combine chicken, soup and sour cream. ... for 30 to 35 minutes or until bubbly. Garnish with parsley and red peppers, if desired. Yield: 10 to 12 servings.
Mix potatoes, salt, soup, cheese, 1/2 ... crushed corn flakes and the remaining 1/2 c. butter. Spread on top of potatoes and bake at 450°F for 45 minutes.
Result Page: 1
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