| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Potatoes, Sauces | 1 | Servings | |
INGREDIENTS
| 1 | Cream of celery soup | |
| 1 | Jar Cheez whiz, 8 ounces | |
| 1 | T | Dry minced onion |
| 1 | Frozen chopped | |
| broccoli cook 10 | ||
| ounces | ||
| broccoli cook | ||
| 10 ounces | ||
| broccoli cook | ||
| 10 ounces | ||
| broccoli | ||
| cook 10 ounces | ||
| Drain | ||
| 1 | Chili-beef soup | |
| Cheddar cheese, shredded | ||
| 2 | T | Mayo |
| 8 | oz | Onion chip dip |
| 8 | oz | Sour cream chives |
| 2 | T | Dry minced chives |
| 1 | lb | Ground round |
| 2 | T | Oil |
| 1 | Dry onion soup mix | |
| 1 | t | Paprika |
| 8 | oz | Sour cream |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 3611
Calories From Fat: 2412
Total Fat: 269.3g
Cholesterol: 636.4mg
Sodium: 5664.6mg
Potassium: 6061.6mg
Carbohydrates: 158.1g
Fiber: 33.6g
Sugar: 38.7g
Protein: 164g