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Artichoke and Cheese Soup
Chicken and Sausage Gumbo
Chicken Enchilada Sauce over Pasta  
Chicken Enchilada Stew 
Chili Two-Way
Cowboy Stew Dinner 
Crab Sandwich Spread 

Cucumber Sandwiches
Great Baked Potato Soup
Homemade Clam Chowder 
Iceberg Wedge with Blue Cheese Dressing
Italian Wedding Soup
Seafood Gumbo
 
Southern Fried Chicken Pot Pie 
Zippy Potatoes 

 

 

Artichoke and Cheese Soup 
 

Items Needed:
1 package Cherokee Cheese Soup
4 cups milk
1 cup grated Velveeta cheese
8 oz. can chicken
8 oz. can artichoke hearts
  to 1 cup white wine

Directions:
Make the soup as directed on package.  Add artichokes, chicken and wine. Simmer another 3 minutes to combine flavors.  This is a wonderful first course for a special luncheon or dinner.
 

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Chicken and Sausage Gumbo

 

Items Needed:
1 package Red River Rice
1 lb. smoked sausage
1 can chicken
1 can stewed okra & tomatoes
1 cup instant rice

Directions:
Prepare soup as directed on package.  Cut sausage into pieces and add along with stewed okra & tomatoes.  Simmer for another 5 minutes to combine flavors.  This great gumbo is great served with cornbread and takes a short 15 minutes to cook
.

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Chicken Enchilada Sauce Over Pasta

 

Items Needed:
1 package Chicken Enchilada Soup
4 cups milk
1 cup grated Monterey jack cheese
1 package angel hair or linguine pasta

Directions:
Make the soup as directed on package except cook about 3 minutes longer.  This will make a thick sauce ready for pasta.  Use as a sauce over cooked linguine or angel hair pasta.  Serve with a garden salad, some french bread topped with our Texas Gold Garlic Bread Spread, a large pitcher of sweet iced tea and enjoy.

Recipe courtesy of Alma Patterson
 

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  Chicken Enchilada Stew

 

Items Needed:
1 package Confederate Chicken Enchilada Soup
5 cups milk
2 cups Monterey Jack cheese
2 cans of chicken
1 can stewed tomatoes
1 can sweet corn niblets
1 cup of rice (cooked) 

Directions:
Mix contents of soup mix with all of the other ingredients listed above.  Continue by following the directions on the back of the package.  This recipe will serve approximately 9-10 people.  It's great served with grill cheese sandwiches.

This recipe was provide to us by one of our customers.

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  Chili Two-Way 
 

Items Needed:
1 package Double C Kitchen Chili Mix
3 lbs. hamburger meat
2 - 8 oz. cans tomato sauce
4 cups water
1 package spaghetti
1 can kidney beans (optional)
1 cup grated cheddar cheese
1 cup chopped onion

Directions:
Prepare chili as directed.  Boil spaghetti in water, cook until done and drain noodles.  Use chili as a sauce over noodles.  Top with grated cheese and chopped onion.  This is best served with saltine crackers.

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Cowboy Stew Dinner 
 

Items Needed:
1 package Cowboy Stew
1 lb. hamburger meat
1 can whole kernel corn
1 can Ranch Style Beans
8 oz. can tomato sauce
1 can mild Rotel tomatoes
2 potatoes

Directions:
Prepare the Stew as directed.   First add can of mild Rotel tomatoes to help enhance the flavor.  Second, cut two potatoes into cubes and microwave in water until almost done.  Drain the water and add the potatoes to the stew.  Serve the stew with a salad and your favorite corn bread. This meal can be made in about 15 minutes and will be a hit with everyone at your table.

Recipe courtesy of Alma Patterson

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Crab Sandwich Spread

 

Items Needed:
1 package Southwest Crab Dip
1 can crabmeat
8 oz. sour cream
2 boiled eggs, chopped
1/4 cup onions, chopped
1/4 cup celery, chopped

Directions:
Combine dip mix with  8 oz. sour cream.  Add 1 can of crabmeat, 2 chopped boiled eggs, 1/4 cup chopped onions, and  1/4 cup chopped celery to sour cream mixture.  Serve on bread as a sandwich with lettuce and tomato.

recipe courtesy of Ana Mary Tinar
 

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Cucumber Sandwiches

 

Items Needed:
1 package Cool Hand Luke Cucumber Dip
8 oz. cream cheese
white or wheat bread
2 cucumbers, peeled and thinly sliced
softened butter

Directions:
Combine Cucumber Dip package with softened cream cheese.  Spread one side of bread with softened butter, then add cucumber slices.  Spread cream cheese mixture on other side of bread and put together.  This is a great treat for luncheons or showers.  If you want to be creative, use shaped cookie cutters to cut out shapes of bread, before spreading mixture onto each slice.

 

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  Great Baked Potato Soup 
 

Items Needed:
1 package Grandpa Bo's Baked Potato Soup
4 cups milk
2 cup grated Velveeta cheese
2 boiled potatoes
crumbled bacon
chives (chopped fresh green onions make the soup even tastier)

Directions:
Prepare soup mix as directed.  Cut boiled potatoes into cubes and put in soup.  Pour soup in bowls and top with remaining cheese, chives and crumbled bacon.  For a special meal, pour soups into large hollowed out rolls.  This soup is great served with a Caesar salad a sliced sourdough bread topped with our Texas Gold Garlic Bread Spread.

 

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Homemade Clam Chowder
 

Items Needed:
1 package Grandpa Bo's Baked Potato Soup
8 oz. bottle of clam juice
3 cups milk
1 can of clams (small or large)
2 tbsp. butter

Directions:
Prepare mix as directed using 3 cups milk and clam juice.  Add butter and clams.  Serve with oyster crackers for a real homemade treat.  A fresh garden salad added makes the meal complete.

 

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Iceberg Wedge with Blue Cheese Dressing

 

Items Needed:
head of Iceberg Lettuce
1 package Memphis Belle Blue Cheese Dip
8 oz. sour cream
cup blue cheese crumbles
1 tbsp. mayonnaise
cup milk

Directions:
Mix contents of Blue Cheese mix with 8 oz. sour cream, cup blue cheese (if it is crumbled in small pieces it will make the dressing a better consistency), 1 tbsp. mayonnaise and cup milk.  Stir well and refrigerate for 30 minutes to help blend the flavors.

Cut Iceberg lettuce into quarters and pour dressing over the top of the sections.  This salad makes a quick meal served with our Grandpa Bo's Baked Potato Soup.

 

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  Italian Wedding Soup
 

Items Needed:
1 package Little Chickie's Chicken and Dumplin' Soup
6 cups water
1 package cheese tortellini
lb. uncooked spinach or escarole
10 to 12 Italian meatballs

Directions:
Mix contents of package with 6 cups water.  Add tortellini, spinach or escarole, and meatballs.  Cook on medium high, approximately 15 - 20 minutes or until done.  Before serving sprinkle with grated parmesan cheese.

Recipe courtesy of Honey Ward

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  Seafood Gumbo 
 

Items Needed:
1 package Red River Rice
1 lb. cooked shrimp
1 can crabmeat
1 can stewed okra and tomatoes
1 cup instant rice

Directions:
Follow the directions on mix as directed, but instead of using chicken use shrimp.  Add can of crabmeat and stewed okra & tomatoes.  Simmer for another 5 minutes to combine flavors.  This gumbo is great served with cornbread and takes a short 15 minutes to cook.

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Southern Fried Chicken Pot Pie
 

Version #1
(this version makes enough to fill two pie pans)

Items Needed:
1 package of Southern Fried Chicken Soup mix
1 package frozen or canned mixed vegetables
1 package of Pillsbury Pie Crusts from refrigerator section


Directions:
Place pie crust in pan.  Prick bottom and bake at 450 degrees for 10 minutes or until very lightly browned.  Prepare soup as directed on package.  Add mixed vegetables and place in pie crust and cover with top crust.  Cut slits in top of crust.  Brush top with beaten egg yolk for glaze, if desired.  Bake at 425 degrees for 15 - 20 minutes or until brown.
 

Version #2
(this version makes enough to fill one casserole dish)

Items Needed:
1 package Southern Fried Chicken Soup mix
1 package frozen or mixed vegetables
1 can of refrigerator biscuits

Directions:
Prepare soup as directed adding mixed vegetables.  Pour in casserole dish and top with 1 can of biscuits.  Bake at 450 degrees until tops are brown. 


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Zippy Potatoes

 

Items Needed:
package of Cherokee Cheese Soup Mix
Instant potatoes
Butter
2 parts Milk
1 part Water

Directions:
In a large pot mix water, milk, and butter. Heat until butter is melted. Shake soup mix up to mix evenly. Add half of the bag to the pot and heat until it starts to thicken. Add instant potato flakes until desired consistency.

Recipe provided by Sandra McBurney