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Results 91 - 100 of 141 for frozen leeks
91. LEEK DIP
Mix all ingredients. Put into hollowed out extra sour French bread (round). Use bread cubes leftover for dipping. Filling may be made the ...
In bowl, stir stuffing mix and soup mix. Melt butter over medium heat. Add pecans; saute. Add pecans and butter, corn, water and orange ...
In bowl, stir stuffing mix and soup mix. Melt butter over medium heat. Add pecans; saute. Add pecans and butter, corn, water and orange ...
In large bowl, mix stuffing mix and soup; blend. Melt butter over medium heat. Add pecans; saute. Add butter, pecans, corn, water and ...
95. SPINACH DIP
Mix above ingredients together. Chill overnight for best flavor. Serve with sour dough bread slices, cut into quarters, wheat crackers or ...
96. SPINACH DIP
Thaw spinach and squeeze dry. Scoop out the bread and save the bread pieces to dip with; set aside. Mix ingredients one at a time in a food ...
97. SPINACH DIP
Cook and drain excess liquid from spinach. Use kitchen scissors to chop the spinach into very small, fine pieces. Mix in all the remaining ...
98. FLORENTINE PUFFS
Preheat oven to 425 degrees. ... 425 degree oven for 15 to 20 minutes. Serves 24 or 48, depending on size cut. Note: Knorr's leek soup is good.
99. SPINACH DIP
In large bowl mix spinach, green onions, Knorr leek soup, parsley, oregano, dill weed, ... make one day in advance. Serve with raw vegetables.
100. CHICKEN SALAD
(With "moderate" calories - takes a while to fix, but keeps well). Measure about 4 quarts water into large kettle. Add first 9 ingredients. ...
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