Soup Mix Recipes

Calico Coleslaw

  1 ea Env. Vegetable Soup Mix 
1/2 pt Sour Cream; (8 ozs) 
1/4 c  Mayonnaise 
  1 T  Apple Cider Vinegar 
  2 T  Prepared Mustard; Dijon Style 
  5 c  Green Cabbage; Shredded 
  1 ea Red Onion; Small Sliced Thin 
  1 T  Parsley; Finely Chopped 
  1 x  Pepper; To taste 

In medium bowl, thoroughly blend vegetable recipe soup mix, sour cream, mayonnaise, vinegar and mustard. Toss with remaining ingredients; chill until serving time.

Country-Style Baked Beans

  1 ea Env. Recipe Soup Mix; * 
 24 oz Baked Beans; In Tomato Sauce 
  1 ea Apple; Medium, Chopped 
1/4 c  Brown Sugar; Packed 
  1 T  Prepared Mustard 
  • Use either Onion, Onion-Mushroom or Beefy-Mushroom Soup Mix in this
    recipe.

In large saucepan, combine all ingredients. Cook, uncovered, over medium
heat, stirring occasionally, for 20 minutes.

MICROWAVE:

In a 1 1/2-quart casserole, combine all ingredients. Heat, covered, at
HIGH (Full Power), Stirring occasionally, for 12 minutes or until
bubbling. Let stand, covered, for 5 minutes.

Marinated Flank Steak

  1 ea Env. Recipe Soup Mix; * 
1/2 c  ;Water 
1/2 c  Red Wine; Dry 
1/4 c  Olive Or Vegetable Oil 
  1 T  Parsley; Fresh, Fine Chop 
  1 t  Oregano 
1/8 t  Pepper 
  2 lb Flank Steak; Beef 
  • Use either Onion or Onion-Mushroom Soup mix for this recipe.

In a large shallow baking dish, thoroughly blend all ingredients except
steak; add steak and turn to coat. Cover and marinate in refrigerator,
turning steak and piercing with fork occasionslly, at least 4 hours or
overnight. Remove Steak, reserving marinade. Grill or broil steak,
turning once, until done. Mean while, in a small saucepan, bring
remaining marinades to a boil, then simmer 5 minutes. If necessary, skim
fat from marinade. Serve hot marinade with the steak.

Sloppy Joes

  2 lb Ground Beef 
  1 ea Env. Lipton Soup Mix; * 
 15 oz Tomato Sauce; (1 cn) 
1/2 c  Pickle Relish; Sweet 
  • Use one of the following recipe soup mixes: Onion, Onion-Mushroom,
    Beefy-Mushroom, or Beefy Onion.

In large skillet, brown ground beef over medium-high heat; drain. Stir in
remaining ingredients. Simmer, stirring occasionally, 10 minutes. Serve,
if desired, over toasted hamburger buns.

MICROWAVE DIRECTIONS:

In a 2-quart casserole, heat ground beef, uncovered, at HIGH (Full Power)
for 7 minutes. Drain. Stir in remaining ingredients. Heat covered,
stirring occasionally, 4 minutes or until headed through. Let stand,
covered, for 5 minutes. Serve as above.

Onion Burgers

  1 ea Env. Soup Mix; * 
  2 lb Beef; Ground 
1/2 c  ;Water 
  • Use one of the following Recipe Soup mixes in this recipe: Onion.
    Onion-Mushroom,Or Beefy Mushroom Mix.

In a large bowl, combine all ingredients; shape into 8 patties. Grill or
broil until done. Serve if desired, on Hamburger buns.

MICROWAVE:

Prepare patties as above. In an oblong baking dish, arrange 4 patties and
heat uncovered on high (Full Power) 6 minutes, turing patties once.
Repeat with remaining patties. Let stand, covered, at least 5 minutes.
Serve as above.

NOTE:

You can cover the dish with paper towels to prevent splattering on the
inside of the oven, but do not cover with any type of lid. Also drain the
grease from the pan when putting in the second batch of burgers or if
using regular ground beef, when you turn them the first time.

BAKED ROUND STEAK

1/4 pound butter
2 pound round steak 1-inch thick
1 small can mushrooms drained
1 envelope dry onion soup mix

Spread butter on steak. Sprinkle mushrooms over steak; cover with soup mix. Wrap in 2 thicknesses of foil; place in covered roaster with rack. Bake at 325° for 2 hours. Makes 6 - 8 servings.

Baked Steak

1 (2 pound) round steak or
1 (4 pound) chuck beef roast
Salt, to taste
Pepper, to taste
1 can cream of mushroom soup
1 envelope dry onion soup mix

Place steak or roast which has been seasoned with salt and pepper in a casserole. Pour mushroom soup over steak. Sprinkle with onion soup. Cover tightly with aluminum foil and bake steak at 350 degrees F
for 2 hours or bake the roast at 350 degrees F for 3 hours.

Coca-Cola Roast Beef

1 3 to 4 lb. beef roast (sirloin tip, round, or boneless chuck)
1 can Coca-Cola
1 package onion soup mix

Place unseasoned roast in baking pan. Sprinkle onion soup mix on top.
Pour on the Coca-Cola. Cover tightly with aluminum foil. Bake in oven
at 300°F for 3 to 4 hours or until tender.

Big Bucket In The Sky Chicken

1 Chicken cutup
3 Cups Selfrising flour
1 Teaspoon Salt
2 Envelopes tomato cup of soup
Or
2 Envelopes cream of soup
And
1 Tablespoon Paprika
2 Packages Good seasons Italian
Dressing mix(dry packets)
1/4 Pound Butter

Place all ingredients in a bowl and stir then add some of the mix to a plastic bag add chicken and shake.
Place butter in a pan and place chicken on top bake 350 for 40 minutes.

MEATBALLS

2 lbs. ground turkey
2 lbs. ground beef
1 envelope onion soup mix
2 eggs
Cracker crumbs
Ketchup

SAUCE:
1 bottle ketchup
1 jar apple jelly

Mix first six ingredients together and roll into balls. Bake at 350* F. 35 to 40 minutes.
For sauce: Mix ingredients and heat until warm. Serve over meatballs.

Beef & Vegetable Skillet Dinner

  2 T  Vegetable Oil 
  1 lb Sirloin Steak; Boneless, * 
1/2 c  Carrots; Frozen, Sliced 
  1 ea Env. Soup Mix; ** 
  1 c  ;Water 
  2 T  Soy Sauce 
  2 T  Ketchup 
1/2 t  Garlic Powder 
1/4 t  Ginger; Ground 
  8 oz Bamboo Shoots; Drained,(1cn) 
  6 oz Snow Peas; Frozen, Thawed 
  1 x  Rice; Hot Cooked 
  • Boneless Sirloin Steak should be cut into thin stir fry strips.
    ** Use one of the following Lipton’s Recipe Soup Mixes: Beefy Mushroom, Onion or Onion-Mushroom.

In a large skillet, heat oil and brown beef, in two batches, over
medium-high heat. Remove beef. Add carrots, then beefy mushroom recipe soup mix blended with water, soy sauce, ketchup, garlic powder and ginger.
Bring to a boil, then simmer, stirring occasionally, 5 minutes or until carrots are crisp-tender. Add beef, bamboo shoots and snow peas, simmer 3 minutes or until heated through. To serve, arrange beef mixture over hot rice.

Old-Fashioned Chicken Pot Pie
Servings: 4

  3 T  Butter Or Margarine 
  3 T  Flour; Unbleached 
1/4 c  Green Onion; Chopped 
  1 ea Env. Vegetable Soup Mix; * 
  2 c  Milk 
  2 c  Chicken; Cooked And Cut Up 
 10 oz Broccoli Spears; Frozen, ** 
1/4 c  Parmesean Cheese; Grated 
1/8 t  Pepper 
  1 x  Pastry For Single Crust Pie 
  1 ea Egg Yolk; Large 
  2 T  ;Water 
  • Use Lipton’s Vegetable Recipe Soup Mix in this recipe.
    ** Cook broccoli spears according to directions on package and drain.
    Cut into 1-inch pieces.

Preheat oven to 425 degrees F. In large saucepan, melt butter and cook flour with green onion over medium heat, stirring constantly, 3 minutes or until flour is bubbling. Stir in vegetable recipe soup mix blended with the milk. Bring just to the boiling point, then simmer, stirring constantly, 5 minutes or until thickened. Stir in chicken, broccoli, cheese, and pepper. Turn into a lightly greased 1 quart round casserole or souffle dish. With rolling pin, roll pastry into a 9-inch circle; arrange over casserole. Press pastry around edge of casserole to seal; trim off excess pastry, then flute the edges. Brush pastry with egg yolk beaten with water. With the tip of a sharp knife make small slits in pastry. Bake for minutes or until crust is golden.

CHICKEN MEDALLIONS IN LEMON MINT SAUCE

4 boneless, skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 small onion, chopped
1/4 cup frozen lemonade concentrate dissolved in
1/4 cup water
10 sprigs mint, divided
1/4 teaspoon nutmeg
1/8 teaspoon allspice
2 tablespoons French onion soup mix
1/4 cup white wine
1 lemon, thinly sliced

On chicken breasts, sprinkle salt and pepper. In large frypan, place butter over high heat. Add chicken and cook 2 minutes on each side; remove chicken and keep warm. In same frypan, add onion, stirring, and cook over low heat about 2 minutes or until transparent. Add lemonade concentrate, half of the mint, nutmeg, allspice and onion soup mix dissolved in white wine; cook 8 minutes. Cut chicken into cubes and add to sauce in frypan; cook about 5 minutes more. Pour onto large serving plate, garnish with lemon slices and sprinkle with remaining mint. Serve with rice. Makes 6 servings.

CHICKEN WITH ROASTED PEPPERS AND DILLED MARSALA CREAM.

4 boneless, skinless chicken breast halves
3 tablespoons flour
1/2 teaspoon freshly ground pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt
3 teaspoons olive oil, divided
1 1/2 cups low sodium chicken broth
1/2 package (1.8 oz.) leek soup mix
1/3 cup Marsala wine
4 ounces shiitake mushrooms, sliced
1 jar (7 oz.) roasted red peppers, drained, cut into 1-inch strips
1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
4 ounces lowfat cream cheese, cubed
1 tablespoon plus 1 teaspoon lemon juice
3 tablespoons finely chopped dill
4 cups hot, cooked linguine
2 tablespoons lightly toasted pine nuts
1 starfruit, sliced and seeded
dill sprigs

Cut each chicken breast half almost in half horizontally, taking care not to separate. Open each half, place between sheets of plastic wrap and gently flatten to uniform thickness. In shallow plate, mix together flour, pepper, garlic powder and salt; dredge chicken in mixture to coat evenly. In large nonstick frypan over medium-high heat, place 2 teaspoons of the olive oil. Place half of chicken in pan and cook about 3 minutes on each side to brown; remove from heat and keep warm. Repeat with remaining oil and chicken. To frypan, add chicken broth. Gently whisk in leek soup mix, blending completely. Add Marsala wine and mushrooms; cook about 5 minutes, stirring occasionally. Stir in roasted peppers, 1/2 cup of the Parmesan cheese and cream cheese. When sauce is smooth, remove from heat and stir in lemon juice and dill. On large serving platter, arrange linguine. Spoon about 2/3 of sauce over the pasta; top with chicken. Drizzle remaining sauce over chicken, sprinkle with pine nuts and remaining 2 tablespoons Parmesan cheese. Garnish with dill sprigs and starfruit. Makes 4 servings.

PICNICK DRUMSTICKS.

1/3 cup butter, melted
1/2 cup crushed saltine crackers
2 Tbsp. dry onion soup mix
8 chicken legs - (Or can use any chicken parts.)

Heat oven to 350s. Stir together crackers and onion soup mix. Dip chicken legs into melted butter then coat with cracker mixture. Place remaining butter in 13x9" baking pan, then top with coated chicken legs. Sprinkle with any remaining crumb mixture. Bake for 45-55 minutes or until chicken is tender and thoroughly cooked. You can serve these with a cucumber dip for dipping if desired.

SWEET AND SOUR CHICKEN.

2 3-lb broiler-fryers, cut up
1 10-ounce jar apricot preserves
1 8-ounce bottle Russian salad dressing
1 envelope onion-soup mix
2 cups regular long-grain rice
2 tablespoons minced parsley

About 1 1/2 hours before serving: Arrange chicken pieces, skin-side up, in one layer in large open roasting pan. In medium bowl, mix apricot preserves, Russian dressing and onion-soup mix; pour salad dressing sauce over chicken pieces. Bake in 350°F oven 1 1/4 hours or until chicken is fork tender, basting with sauce in pan occasionally during baking. While chicken is baking, prepare rice as label directs. Keep warm. To serve, arrange chicken on warm platter. Skim fat from sauce in pan. Stir parsley into cooked rice. Serve chicken with sauce and rice. Makes 8 servings.

TORTILLA CRUNCH CHICKEN FINGERS.

1 pkg. dry onion soup mix
1 tsp. crushed red pepper flakes
1/4 tsp. cayenne pepper
1/8 tsp. ground cumin
1 C. crushed tortilla chips
1 1/2 lb. boneless skinless chicken breasts
2 T. butter or margarine, melted
1 egg
2 T. water

Preheat oven to 375 degrees. Coat a large baking sheet with vegetable cooking spray.

Combine dry onion soup mix, red pepper flakes, cayenne pepper, cumin, and finely crushed tortilla chips; set aside. Beat together egg and water; set aside.

Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2-inch thickness. Cut into 1/2- x 3-inch strips. Dip strips in egg then into tortilla chip/spice mixture, coating well. Arrange in a single layer on prepared baking dish; drizzle with butter. Bake uncovered for 15 to 18 minutes, or until chicken is done and topping is golden and crispy.

OVEN BAKED BUTTERMILK CHICKEN

1 ea Env. Golden Onion Soup Mix
1 cup of Unbleached All-purpose Flour
2 ea Large Eggs
1/2 cup of Buttermilk
3 lb Chicken Cut into Serving Pcs
1/4 cup of Margarine or Butter, Melted

Preheat oven to 425 degrees F. Combine golden onion recipe soup mix with flour; set aside. Beat eggs with buttermilk. Dip chicken pieces in buttermilk mixture, then flour mixture, coating well. Place in large shallow baking pan, on rack, and chill 30 minutes. Drizzle with butter, then bake 45 minutes or until well done. NOTE: This is a great recipe for picnics or just eating on the patio.

CORN FLAKE CRUMB CHICKEN.

1 can condensed cream of chicken soup
1/2 cup milk
1 envelope ranch salad dressing mix
4 skinless, boneless chicken breast halves
1 1/2 cups finely crushed corn flakes
2 tablespoons butter, melted

In shallow dish mix soup, milk, dressing mix. Dip chicken into soup mixture, coat with corn flakes. Place chicken on greased baking sheet, drizzle with melted butter.
Bake at 400F for 45 minutes or until chicken is no longer pink.

CRAB MEAT QUICHE.

1 9 inch unbaked pastry shell
4 eggs
1 1/2c. light cream or half and half
1 envelope Lipton savory herb with garlic soup mix
1c. flaked crabmeat
1 to 2Tbsp. dry sherry (optional)
2c. shredded Swiss cheese

Preheat oven to 400. Bake pastry shell 10 minutes. Remove from oven; reduce oven temperature to 375. In large bowl, beat eggs. Blend in cream, savory herb with garlic soup mix, crabmeat, and sherry. Sprinkle cheese in pastry shell; pour in egg mixture. Bake 40 minutes or until knife inserted in center comes out clean and pastry is golden. Garnish if desired with orange slices, grapes and fresh herbs. Serve hot or cold. Also good if mixed with onion mushroom or golden onion soup mix.

DOUBLE QUICK MEATLOAF & GRAVY

2 lbs. ground beef
1 can (10 1/2 oz.) cream of mushroom soup
1 pkg. (1 1/2 oz.) dehydrated onion soup mix

Heat oven to 350F. degrees. On a 22-24 strip of heavy duty aluminum foil, mix beef and onion soup mix thoroughly, being careful not to tear the foil. Form into loaf and pour undiluted cream of mushroom soup over the loaf. Wrap loosely in foil. Place on baking sheet. As the loaf bakes, the meat juices combine with the mushroom soup to make a wonderful brown gravy to serve over rice, noodles or potatoes. Bake 1 hour and 20 minutes.

GLAZED PORK TENDERLOIN.

1 (4 lb.) boneless pork tenderloin
2/3 c. water
2/3 c. honey
1 envelope dry onion soup mix
1/4 c. ketchup
2 tbls. lemon juice
1 c. mixed dry fruit (apples, cranberries, apricots and dates)

Combine water, honey, soup mix, ketchup, and lemon juice. Stir in dried fruit. Place roast in a roasting pan. Pour fruit mix over the top. Cover and bake at 325F. degrees for 3 - 3 1/2 hours or until internal temperature reaches 160F. degrees. Let stand 10 minutes before carving. Remove cooked fruit to a separate bowl, serve as a chutney.

BAKED PORK TENDERLOIN

2 small pork tenderloins
salt and pepper
flour
2 tbsp oil
1 celery stalk, sliced
1 small onion, sliced
1 envelope mushroom soup mix
1 1/2 cups water

Season tenderloins with salt and pepper and roll in flour. Brown on all sides in oil. Remove to shallow baking dish. Lightly brown celery and onion in drippings. Pour over meat. Combine soup mix and water, pour over meat. Cover and let stand in refrigerator overnight. Bake at 350 for 2 hours.

VEAL POT ROAST.

3 T. butter
1 pt. sour cream
1/4 C. fresh dill or 2 tsp. dill seed
6 lb. boneless veal roast (use shoulder)
1 pkg. onion soup mix
1 tsp. salt
1/4 tsp. pepper

In Dutch oven- brown veal well on all sides. Combine sour cream and onion mix. Spread over top and sides of roast. Add dill, salt and pepper. Simmer covered 2 1/2 to 3 hours till tender. Serve-pass gravy separately.

Chicken ‘n’ Stuffing Bake

1 (6 ounce) box seasoned stuffing mix
3 cups cubed cooked chicken
1 can condensed cream of chicken soup, undiluted
8 ounces (1 cup) sour cream
2 tablespoons onion soup mix
1 (4 ounce) can mushroom stems and pieces, drained
1 (8 ounce) can sliced water chestnuts, drained
1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees F. Grease a 2-quart baking dish.

Prepare stuffing mix as directed on box; set aside.

Place chicken into prepared baking dish.

Combine soup, sour cream and soup mix; spread over chicken. Sprinkle with mushrooms and water chestnuts. Spread stuffing over top. Sprinkle with Parmesan cheese. Bake, uncovered, for 30 to 35 minutes or until bubbly.

Yield: 6 to 8 servings.

Appetizer Chicken Wings

2 1/2 to 3 lb (12 to 14) chicken wings
1 cup (8 oz) fat free french dressing
1/2 cup light or dark corn syrup
1 pkg (1.4 oz) french onion soup, dip and recipe mix
1 Tbsp Worcestershire sauce

Cut tips from wings and discard. Cut wings apart at joints and arrange in 13 x 9 x 2-inch baking pan lined with foil.

In medium bowl mix dressing, corn syrup, recipe mix and Worcestershire sauce; pour over wings.

Bake in 350°F oven 1 hour, stirring once, or until wings are tender.

BREADED FINGERS:

  • 1 pouch onion soup mix
  • 1/2 cup dry bread crumbs
  • 1 lb. pounded boneless chicken, veal scallopini or lean pork
  • 2 eggs, well beaten
  • 1/4 cup oil for frying

Combine Onion Soup mix w/ bread crumbs. Cut meat or poultry
into thin strips. Dip strips into egg; coat well with bread crumbs.
Heat oil in large frying pan, cook strips about 5-10 minutes until
golden brown and tender.

EASY BAKED VEGETABLES

2 potatoes any kind
2 Carrots, sliced thin
1/2 head of broccoli
2 zucchinis sliced thin
Salt and pepper to taste
1TBS olive oil
1 (1oz package dry soup mix any kind)

Preheat oven to 400. Lightly grease backing dish. Combine veggies in dish and lightly salt, Brush with olive oil until well coated. Sprinkle with dry soup mix. Bake 30-40 min or until tender.

[QUOTE=Kitchen Witch;36751]CORN FLAKE CRUMB CHICKEN.

1 can condensed cream of chicken soup
1/2 cup milk
1 envelope ranch salad dressing mix
4 skinless, boneless chicken breast halves
1 1/2 cups finely crushed corn flakes
2 tablespoons butter, melted

In shallow dish mix soup, milk, dressing mix. Dip chicken into soup mixture, coat with corn flakes. Place chicken on greased baking sheet, drizzle with melted butter.
Bake at 400F for 45 minutes or until chicken is no longer pink.

You can also substitute French’s Cheese flavored French fried onions, crushed, in place of the corn flakes.

Onion Sloppy Joes

1 1/2 lbs. ground beef or ground chuck
1 env. onion soup mix
1 c. water
1 c. ketchup
2 T. brown sugar, firmly packed

Brown meat in skillet over medium-high heat; drain.

Stir in remaining ingredients; bring to boil; reduce heat and let simmer, uncovered, 8 to 10 minutes or until mixture thickens.

Serve on hoagies or hamburger buns.

Add a salad and some corn chips for a nice lunch.

Creamy Broccoli Noodle Soup

3 1/2 c. milk
1 pkg. (10 oz.) frozen chopped broccoli
1 pouch Lipton’s Soup Secrets Noodle Soup Mix with Real Chicken Broth

In medium saucepan, combine all ingredients; bring just to boil; reduce heat and simmer, uncovered, stirring occasionally, 5 minutes or until noodles are tender.

Makes 4 c.

APRICOT ONION CHICKEN WINGS

4 to 5 lb. chicken wings
1 envelope dry onion soup mix
1 (10 oz.) jar apricot jam
8 oz. Russian dressing

Wash and dry wings. Place in 9 x 13 baking dish. Combine
remaining ingredients and pour over wings. Bake 4 to
5 hours at 200-250ºF.