Quick and easy skillet meal adapted from Campbell’s recipe.

I have adapted this recipe from the soup can. I always add onion, garlic and tomatoes, if applicable. You can also use tomato soup instead of the consommé to make it more like a goulash.

I use this dressing on my Mandarin Orange salad, but it’s good on any green salad that has fruit, i.e. strawberries, raspberries.

I’ve never seen this on the menu, but I love beans and this sound really good.

Found in a magazine in the 90’s. These are yummy. You can easily switch out the bread and cheese type for your favorite.

I found this in a magazine several years ago, but don’t remember which one.

This was in our newspaper in December, 2004. I haven’t tried it yet, but I’ll probably use frozen corn, thawed, when I do make it.

I’ve had this recipe for years. It’s slightly different from anything I’ve been able to find on line. This dip is always the first to go at parties…even when I double it, which I always do!

You can easily leave out the carrot, celery or green pepper if you do not have on hand.

Linda Evans demonstrated this recipe on the Nate Berkus Show.