A simple soup for any cheese lover!
4 tablespoons utter or margarine
10-oz. cream of chicken soup
10-oz. cream of celery soup
1/2 Soup can Kraft’s mayonnaise
8-oz. jar Cheese Whiz
14-oz. can chicken broth
salt and pepper, to taste
Put butter, soups, mayo and Cheez Whiz in 1-1/2 quart saucepan, stirring constantly over medium heat, until smooth. Stir in broth and season to taste with salt and pepper. Stir occasionally until piping hot but be careful not to let it boil.
Ready In: Less than 2 hrs
4 Cubed steaks
2-3 tablespoons red wine Or Juice
2 cups Bisquick
1/4 pound Butter — Melted
1/3 cup Cooking oil
Seasoning salt and pepper, to taste
The night before, put the steaks in a single layer on a dish. Brush them on both sides with an even coating of corn oil. Dust them on both sides with a generous amount of seasoning salt. Drizzle each steak with wine or juice.
Seal the dish in foil or plastic wrap and refrigerate it for about 24 hours prior to preparing the final dish.
Remove the steaks from the fridge and coat both sides well in the bisquit mix. Season with salt and pepper, to taste.
Prehead the oven to 375 F
Combine the butter with the oil in a large skillet until melted.
Place the steaks in the skillet. Brown both sides of each steak, until crispy.
Transfer to a baking dish and seal in foil. Bake at 375 F for about 30 minutes.