INGREDIENTS:
2 pk 16-19 oz each hot roll mix
1 cn cream of onion soup
2 md eggs, slightly beaten
1/2 c grated parmesan cheese
1 tb dried dill weed
DIRECTIONS:
In large bowl, dissolve yeast from both boxes of mix as directed
using only 1/4 cup water. Follow mix directions adding undiluted
soup, eggs, cheese and dill with flour mixture. Let rise as directed.
Shape dough into 16 large rolls or 32 small rolls. Place on lightly
greased cookie sheets; let rise again until doubled. Bake at 375
degrees for 20 minutes or until brown.
INGREDIENTS:
2 pk 16-19 oz each hot roll mix
1 cn cream of onion soup
2 md eggs, slightly beaten
1/2 c grated parmesan cheese
1 tb dried dill weed
DIRECTIONS:
In large bowl, dissolve yeast from both boxes of mix as directed
using only 1/4 cup water. Follow mix directions adding undiluted
soup, eggs, cheese and dill with flour mixture. Let rise as directed.
Shape dough into 16 large rolls or 32 small rolls. Place on lightly
greased cookie sheets; let rise again until doubled. Bake at 375
degrees for 20 minutes or until brown.
INGREDIENTS:
2 pk 16-19 oz each hot roll mix
1 cn cream of onion soup
2 md eggs, slightly beaten
1/2 c grated parmesan cheese
1 tb dried dill weed
DIRECTIONS:
In large bowl, dissolve yeast from both boxes of mix as directed using only
1/4 cup water. Follow mix directions adding undiluted soup, eggs, cheese
and dill with flour mixture. Let rise as directed. Shape dough into 16
large rolls or 32 small rolls. Place on lightly greased cookie sheets; let
rise again until doubled. Bake at 375 degrees for 20 minutes or until
brown.
INGREDIENTS:
8 rib pork chops (2 lbs)
1 pepper
2 cn cream of chicken soup
1 c fresh orange juice
1/2 c sliced celery
1/4 c chopped cashews
1 ground cloves
8 fresh orange slices, 1/2′d
DIRECTIONS:
Use 1 large frying pan or prepare in 2 frying pans.
Prepare by dividing ingredients equally; brown chops.
Season with pepper; pour off fat. Stir in remaining ingredients,
except oranges; cover. Cook over low heat 40 minutes; stir
occasionally. Add orange slices, cover. Cook over low heat 5 minutes
more or until tender.
INGREDIENTS:
3 lb loin of pork
5 sl onion
3 sl apple, cut in half
1/4 ts sage
1 cn cream of chicken soup
1/4 c sherry or substitute
1/2 c water
DIRECTIONS:
Make 6 slits almost to bone in pork loin. Place a slice of onion and
applie in each slit. Rub roast with sage; tie securely. Roast fat
side up at 325 degrees for 2 hours; pour off fat. Combine soup and
wine, pour over meat. Roast 30 minutes more or until done, baste
often with soup (total roasing time 35-40 minutes per pound). Remove
meat from pan. On top of range, in roasting pan, add water to soup.
Heat stirring to loosen browned bits; serve with roast.