Recipe - Welsh Tea Cakes

WALDINE VAN GEFFEN VGHC42A

BROCCOLI AND CHEESE
1 cn Cream of celery soup
1 Jar Cheez whiz; (8 ounces)
1 tablespoon Dry minced onion
1 pack Frozen chopped
broccoli; cook (10
ounces)
broccoli; cook
(10 ounces)
broccoli; cook
(10 ounces)
broccoli;
cook (10 ounces)
Drain

CHILLI AND CHEESE
1 cn Chilibeef soup
Cheddar cheese; shredded

SOUR CREAM AND CHIVES
2 tablespoon Mayo
8 ounce Onion chip dip
8 ounce Sour cream chives
2 tablespoon Dry minced chives

GROUND BEEF TOPPING
1 pound Ground round
2 tablespoon Oil
1 pack Dry onion soup mix
1 teaspoon Paprika
8 ounce Sour cream

BROCCOLI AND CHEESEIn top of double boiler combine soup, Cheez Whiz, and
minced onion, stirring until smooth. Stir broccoli into cheese sauce. Spoon
over baked potatoes. Refrigerate leftover sauce to use within a week or
freeze to use within 6 months. CHILI AND CHEESEWarm soup until piping
hot. Spoon over baked potatoes and top with cheese. SOUR CREAM AND
CHIVESStir together Mayo, onion chip dip and sour cream. Fold in minced
chives and spoon over baked potatoes. GROUND BEEF TOPPINGBrown beef in
oil, crumbling beef with a fork until all pink disappears. Add onion soup.
Remove from heat and stir in paprika and sour cream. Spoon over baked
potatoes.
Posted to EATL Digest 27 Sep 96

Date: Fri, 27 Sep 1996 08:58:46 0400

From: Lilia Prescod lprescod@ITRC.UWATERLOO.CA