Ingredients

• 4 tablespoons butter 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

1. 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.

Ingredients

• 1 can of Crescent Rolls
• 1 pound of sausage - cooked and drained
• Fresh Mushrooms – sliced
• 3/4 of a pound of Monterey Jack Cheese – grated
• 6 eggs – beaten
• 1 can of Cream Of Onion Soup

Directions

1. Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese.
2. Mix eggs with soup and pour over casserole.  Sprinkle remaining cheese on top. Chill overnight. Bake at 350 for 1 hour. Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage.

Ingredients

• 1 tablespoon of oil
• 1 large onion
• 1 red pepper chopped
• 2 cloves of garlic
• 1 medium carrot sliced
• 4 medium potatoes thinly sliced
• 1 head of cauliflower
• 1 teaspoon of thyme
• 1/4 tsp. red pepper flakes (optional)
• cracked pepper
• 1 tsp. curry or to taste (optional)
• 6-8 cups of low sodium chicken broth
• 1 cup of milk
• 1/4 cup Parmesan cheese 
• 1-2 cups of old cheddar cheese
• 2 small turkey pepperoni, smokey or farmer sausage

Directions

1. Saute the onion, peppers, garlic in oil until soft.  Add the farmer sausage or pepperoni at this time
2. Add the remaining vegetables, and broth.
3. Cook about 20 minutes till all the vegetables are tender.
4. Puree with an immersion blender
5. Add the milk .
6. Stir in the cheese. The stronger the cheese the more flavourful the soup.

• 1 cup mayonnaise 
• 1/3 cup sour cream  
• 3 tbsp half and half cream  
• 1 1/2 tsp sugar
• 3/4 tsp lemon juice
• 1/4 tsp garlic powder
• 1/4 tsp worcestershire sauce 
• 2 to 3 tbsp fresh chopped dill

1. In a small bowl combine all ingredients and whisk until smooth.
2. Cover and refrigerate or you can use immediately but it will taste better if you let it sit for a few hours.
3. Serve over a garden salad or as a dip for veggies or chips.
4. Store in refrigerator.

Ingredients

• 2 pounds of soup bones, with lots of meat
• 8-10 cups of water
• 2-4 carrots, sliced
• 4 medium potatoes, cubed
• 1 large (or 2 medium) onions, chopped
• 1 medium head cabbage, chopped fine
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2 whole red chilli peppers (dried)
• fresh dill, to taste
• 2 cans of tomato soup
• 2 cups diced tomatoes

Directions

1. Cover soup bones with water and simmer until meat is tender (several hours).
2. Remove the bone and shred the beef. Add more water to make 8-10 cups of stock before adding the vegetables.
3. Add vegetables and seasonings, and cook until vegetables are tender.
4. Add tomato soup, diced tomatoes, and shredded beef...and bring to a boil.

Serve with sour cream.

• 3/4 cup of apple juice
  
• 1 1/2 cups shredded cheddar cheese
  
• 1 1/2 cups shredded Swiss cheese 
  
• 1 tablespoon cornstarch
  
• 1/8 teaspoon pepper
  
• pinch of nutmeg
  
• 1 clove garlic, peeled
  
• 1 loaf of fresh French bread, cubed
  
• Assorted vegetables or cooked meat for dipping

1. Rub inside of large saucepan with the clove of garlic.
   
2. Bring the apple juice to a boil over medium heat...then reduce to low heat.
   
3. Toss the cheeses with the cornstarch, pepper and nutmeg...stir into the juice.
   
4. Cook and stir constantly for 3-4 minutes...or until cheese is melted.
   
5. Transfer to a fondue pot to keep warm.
   
6. Serve with cubed bread, assorted vegetables, and cooked meat for dipping.

Give your mayonnaise some zip.

Ingredients

• 1/4 cup mayonnaise
• 1 tablespoon Thai Kitchen® Spicy Thai Chili Sauce

Directions

1. MIX mayonnaise and chili sauce in small bowl. Cover.
2. REFRIGERATE until ready to serve. Use as a spread for sandwiches.

Makes 1/4 cup.