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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
½ 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 topped with our Texas
Dynamite Butter ( if you like it hot and spicy).
Our pickles make a great side
with the meal. 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
½ cup blue cheese crumbles
1 tbsp. mayonnaise
½ cup milk
Directions:
Mix contents of Blue Cheese mix with
8 oz. sour cream, ½ cup blue cheese (if it is crumbled in small
pieces it will make the dressing a better consistency), 1 tbsp.
mayonnaise and ½ 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 ourGrandpa 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
½ 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.
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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:
½ 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
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