| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Potatoes, Sauces | 1 | Servings | |
INGREDIENTS
| 1 | cn | Cream of celery soup |
| 1 | Jar Cheez whiz; (8 ounces) | |
| 1 | tb | Dry minced onion |
| 1 | pk | Frozen chopped broccoli; cook — (10 ounces) broccoli; cook — (10 ounces) broccoli; cook – (10 ounces) broccoli; cook — (10 ounces) |
| Drain | ||
| 1 | cn | Chili-beef soup |
| Cheddar cheese; shredded | ||
| 2 | tb | Mayo |
| 8 | oz | Onion chip dip |
| 8 | oz | Sour cream chives |
| 2 | tb | Dry minced chives |
| 1 | lb | Ground round |
| 2 | tb | Oil |
| 1 | pk | Dry onion soup mix |
| 1 | ts | Paprika |
| 8 | oz | Sour cream |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A BROCCOLI AND CHEESE CHILLI AND CHEESE SOUR CREAM AND CHIVES GROUND BEEF TOPPING BROCCOLI AND CHEESE-In top of double boiler combine soup, Cheez Whiz, and minced onion, stirring until smooth. Stir broccoli into cheese sauce. Spoon over baked potatoes. Refrigerate leftover sauce to use within a week or freeze to use within 6 months. CHILI AND CHEESE-Warm soup until piping hot. Spoon over baked potatoes and top with cheese. SOUR CREAM AND CHIVES-Stir together Mayo, onion chip dip and sour cream. Fold in minced chives and spoon over baked potatoes. GROUND BEEF TOPPING-Brown beef in oil, crumbling beef with a fork until all pink disappears. Add onion soup. Remove from heat and stir in paprika and sour cream. Spoon over baked potatoes. Posted to EAT-L Digest 27 Sep 96 Date: Fri, 27 Sep 1996 08:58:46 -0400 From: Lilia Prescod <lprescod@ITRC.UWATERLOO.CA>
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