1/2 c. Mix
16 oz. Sour Cream
Whisk together and let set for 10 min. Serve.
1/2c. softened butter
3/4c. raw sugar
2c. brown rice flour
1/3c. tapioca starch or corn starch
1/2tsp salt
1/2tsp xanthan gum
4tsp. baking powder
1 1/2c. milk
1tsp. vanilla
2-3c. blueberries (fresh or frozen)
Topping: -mix together until crumbly-
3TBSP rice flour
1/4c. brown sugar
1tsp cinnamon
1/4c. chopped nuts
2TBSP softened butter
Cream butter & sugar, add vanilla. Mix dry ingredients together. alternately add milk and dry ingredients to creamed mixture. Spread 2/3 of batter in greased 9x13 pan. Sprinkle with berries. Spread remaining batter on top. Sprinkle with struesel topping. Bake at 350F for 45-55 mintues. Until set in the middle.
1 cup honey (scant)
2 eggs
1/2 c. oil
1c. pumpkin
1 tsp vanilla
1 1/2c. brown rice flour
1 tsp. baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1/2 tsp xanthum gum
1/2 c. tapioca starch/flour
Mix liquid ingredients and dry ingredients separately, then mix together. Bake at 350F approx 25 minutes, makes 18 muffins.
5 eggs
1/2 c. water
1/3 c. oil
2 c. ground flax meal
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
Lightly beat eggs, then mix all ingredients together. Spread on a greased cookie sheet and bake at 350F for approx 25 minutes.
1/2 cup mix
1 quart water
Whisk together well and chill.
2 qt rhubarb, chopped
2 TBS strawberry jello
2 c. pineapple juice
1/2 c. lemon juice
2 c. white sugar
1 liter 7-up
Cover rhubarb with water and bring to a boil, simmer 10 min. Drain for approx 1 hour. Dissolve jello in the hot juice. Measure the juice and add water if needed to make 2 quarts. Add the pineapple and lemon juice and sugar. Stir until sugar is dissolved.
This can be frozen or canned:
If canning it, coldpack for 15 minutes.
If you freeze it thaw only partially to serve slushy.
Either way, mix with 7-up when ready to serve.
1 c. shortening
1 c. sugar
3 egg yolks
1/2 tsp vanilla
1 1/2 c. brown sugar
2 c. sifted cake flour
3 tsp baking powder
1/2 tsp salt
3 stiffly beaten egg whites
4 c. sliced rhubarb
Grease bottom of 13x9x2 baking pan, sprinkle brown sugar evenly over it. Spread rhubarb on top of sugar.
Cream shortening and sugar, add egg yolks, and vanilla, mix well. Add dry ingredients, mix, then fold in stiffly beaten egg whites. Pour batter over rhubarb and bake in a moderate oven at 350F for 45 min.
1 c. flaky crust pastry flour
1 c. whole wheat spelt flour
*Can also use all white flour*
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
Mix together & set aside
1/2 c. coconut oil
1 c. brown sugar, lightly packed
1 egg
1 c. applesauce
1 c. rolled oats
1/2 c. raisins
Mix coconut oil & sugar, add egg and mix well. Add applesauce, rolled oats, raisins, and dry mixture, and mix well. Cover and refrigerate 2-3 hours before baking. Drop by teaspoon on ungreased cookie sheet. Bake approx 8 min at 375 F
8 oz. Sour Cream
8 oz. Cream Cheese (softened)
1/2 cup Alpine Spinach Dip Mix
Mix together cream cheese and sour cream until smooth.
Add Alpine Spinach Dip Mix and stir again.
Refrigerate for 30 minutes or more.
Serve.
8 oz. Sour Cream
1/4 cup Bacon Horseradish Dip Mix
Mix ingredients together well.
Refrigerate for at least 30 minutes.
Serve.
8 oz. Sour Cream
3 Tbsp. Bacon & Onion Dip Mix
2 Tbsp. Honey
Mix together well.
Refrigerate for 30 or more minutes.
Serve.
1/4 cup warm water
1/4 cup Natural Black Bean Dip Mix
8 oz. Sour Cream
Whisk the dip mix into the water and allow it to set for 3 minutes.
Add the sour cream and whisk together until it is smooth.
(Add 1-2 Tablespoons of mix for a darker, richer flavor).
To make a medium hot dip, add Chili Powder or ground Cumin to taste.
To make a hot dip, add Chili Powder and Cayenne Pepper to taste.
Natural Black Raspberry Dip Mix
8 oz. Cream Cheese (softened)
8 oz. Sour Cream
1 cup Natural Black Raspberry Dip Mix
Sky High Black Raspberry Cream Pie:
8 oz. Cream Cheese
8 oz. Sour Cream
8 oz. Whipped Topping
1 ¾ cup Natural Black Raspberry Dip Mix
1-Prepared pie shell
Black Raspberry Dip:
Blend softened cream cheese and sour cream until smooth.
Add the Natural Raspberry Dip Mix and mix thoroughly. Refrigerate for 30 minutes. Stir and serve.
Sky High Black Raspberry Cream Pie:
Soften cream cheese; whisk together with sour cream. Add Natural Black Raspberry Dip Mix; whisk together until completely mixed. Refrigerate 10 min. Stir briskly again until smooth. Fold in the whipped topping with a rubber scraper; pour into prepared pie shell; refrigerate; serve.
Natural Wild Blueberry Dip Mix:
8 oz. Sour Cream
8 oz. Cream Cheese (softened)
1 cup Natural Wild Blueberry Dip Mix
Sky High Wild Blueberry Cream Pie:
8 oz. Cream Cheese
8 oz. Sour Cream
8 oz. Whipped Topping
1 ¾ cup Natural Wild Blueberry Dip Mix
1-Prepared pie shell
Blueberry Dip:
Whisk the cream cheese and sour cream together until smooth. Add the dip mix and whisk into the cream cheese. Refrigerate for 20 minutes and whisk again until smooth. Serve.
Sky High Blueberry Cream Pie:
Soften cream cheese; whisk together with sour cream. Add Natural Wild Blueberry Dip Mix; whisk together until completely mixed. Refrigerate 10 min. Stir briskly again until smooth. Fold in the whipped topping with a rubber scraper; pour into prepared pie shell; refrigerate; serve.
Blue Cheese Dip
8 oz. Sour Cream
8 oz. Cream Cheese (softened)
1/2 cup Blue Cheese Dip & Dressing Mix
Mix together softened cream cheese, sour cream and Blue Cheese Dip Mix until smooth. Refrigerate for 30 minutes. Serve.
(see 'salads & dressings' for the dressing recipe)
Natural Caramel Apple Dip Mix:
8 oz. Sour Cream or Greek Yogurt
8 oz. Cream Cheese (soften 40 seconds in microwave)
1 cup Natural Caramel Apple Dip mix
Natural Caramel Apple Cheesecake:
6 oz. Greek Yogurt
16 oz. Cream or Neufchatel Cheese (softened)
1-3/4 cups Natural Caramel Apple Dip Mix
1 Graham or Shortbread Pie Crust
Sky High Caramel Apple Cream Pie:
8 oz. Cream Cheese
8 oz. Sour Cream
8 oz. Whipped Topping
1 ¾ cup Natural Caramel Apple Dip Mix
1-Prepared pie shell
Caramel Apple Dip:
Soften Cream Cheese and blend with sour cream. Add the Dip Mix and blend together well, refrigerate for 20 minutes. Remix until smooth, serve. Great with Apple Slices, Gingersnaps or pretzels.
Caramel Apple Cheesecake:
Soften Cheese and blend with yogurt, add the Dip Mix. Stir until it is well blended and refrigerate for 20 minutes. Remix the caramel apple mix until smooth, pour into the crust, refrigerate at least 3 hours. Option: Drizzle with Caramel Topping or melted Yogurt/White Chocolate Coating.
Caramel Apple Cream Pie:
Soften cream cheese; whisk together with sour cream. Add the Natural Caramel Apple Dip Mix; whisk together until completely mixed. Refrigerate 10 min. Stir briskly again until smooth. Fold in the whipped topping with a rubber scraper; pour into prepared pie shell; refrigerate; serve.
8 oz. sour cream
1/4 cup Cheddar Ranch Dip Mix
Blend sour cream and Cheddar Ranch Dips together well. Refrigerate for 30 minutes.Serve.
8 oz. Sour Cream
1/4 cup Cucumber Dill Dip Mix
Mix ingredients together well.
Refrigerate for at least 30 minutes.
Serve.
8 oz. Sour Cream
8 oz. Cream Cheese (softened)
2-3 Tbsp. French Onion Dip Mix
Mix together well.
Refrigerate for at least 30 minutes.
Serve.
8 oz. Sour Cream
8 oz. Cream Cheese (softened)
1/4 cup Garlic and Herb Dip Mix
Blend ingredients together until smooth. Refrigerate at least 30 minutes. Serve.
Natural Key Lime Dip Mix:
8 oz. Sour Cream
8 oz. Cream Cheese (softened)
1 cup Natural Key Lime Dip Mix
Sky High Key Lime Pie:
8 oz. Cream Cheese
8 oz. Sour Cream
8 oz. Whipped Topping
1 ¾ cup Natural Key Lime Pie & Dip Mix
1-Prepared pie shell
Key Lime Dip:
Whisk in sour cream. Add the Natural Key Lime Dip Mix. Refrigerate at least 20 minutes. Serve.
Sky High Key Lime Pie:
Soften cream cheese; whisk together with sour cream. Add the Nat. Key Lime Pie & Dip Mix; whisk together until completely mixed. Refrigerate 10 min. Stir briskly again until smooth. Fold in the whipped topping with a rubber scraper; pour into prepared pie shell; refrigerate; serve.
Natural Lemon Cheesecake Dip Mix:
8 oz. Sour Cream
8 oz. Cream Cheese (softened)
1 cup Natural Lemon Cheesecake Dip Mix
Sky High Lemon Cream Pie:
8 oz. Cream Cheese
8 oz. Sour Cream
8 oz. Whipped Topping
1 ¾ cup Natural Lemon Cheesecake Dip Mix
1-Prepared pie shell
Lemon Cheesecake Dip:
Whisk the cream cheese and sour cream together until smooth. Add the dip mix and whisk into the cream cheese mix. Refrigerate for 20 minutes and whisk again until smooth. Serve.
Lemon Cream Pie:
Soften cream cheese; whisk together with sour cream. Add Natural Lemon Cheesecake Dip Mix; whisk together until completely mixed. Refrigerate 10 min. Stir briskly again until smooth. Fold in the whipped topping with a rubber scraper; pour into prepared pie shell; refrigerate; serve.
Natural Maple Dip Mix:
8 oz. Sour Cream
8 oz. Cream Cheese (softened)
6 Tbsp. Natural Maple Dip Mix
Sky High Maple Cream Pie:
8 oz. Cream Cheese
8 oz. Sour Cream
8 oz. Whipped Topping
1 ¾ cup Natural Maple Dip Mix
1-Prepared pie shell
Maple Dip Mix:
Blend all the ingredients together well until smooth. Refrigerate for 20 or more minutes. Stir and serve.
Sky High Maple Cream Pie:
Soften cream cheese; whisk together with sour cream. Add Natural Maple Dip Mix; whisk together until completely mixed. Refrigerate 10 min. Stir briskly again until smooth. Fold in the whipped topping with a rubber scraper; pour into prepared pie shell; refrigerate; serve.
4-6 T. Nacho Cheese Dip Mix
8 oz. Sour Cream
Whip together well until smooth.
Chill for at least 30 minutes.
Serve.
8 oz. Sour Cream or Cream Cheese
4-6 Tbsp. Perfect Pepper Dip Mix
Stir the ingredients together until nice and smooth.
Refrigerate for 30 or more minutes and serve.
Natural Pumpkin Pie Dip Mix:
8 oz. Sour Cream
8 oz. Cream Cheese (softened)
1 cup Natural Pumpkin Pie Dip Mix
Sky High Pumpkin Cream Pie:
8 oz. Cream Cheese
8 oz. Sour Cream
8 oz. Whipped Topping
1 ¾ cup Natural Pumpkin Pie Dip Mix
1-Prepared pie shell
Pumpkin Pie Dip:
Whip the cream cheese and sour cream until smooth. Add the dip mix and whip until smooth. Let set in the refrigerator 20 minutes and whip again. Serve.
Sky High Pumpkin Cream Pie:
Soften cream cheese; whisk together with sour cream. Add the Natural Pumpkin Pie Dip Mix; whisk together until completely mixed. Refrigerate 10 min. Stir briskly again until smooth. Fold in the whipped topping with a rubber scraper; pour into prepared pie shell; refrigerate; serve.
8 oz. Sour Cream or Greek Yogurt
8 oz. Cream Cheese (softened)
1 cup Natural Sea Salt & Caramel Dip Mix
Combine cream cheese with sour cream. Add the dip mix and blend together well. Refrigerate for 20 minutes. Remix until smooth and serve.
8oz sour cream
3 TBS Southwest dip mix
Mix together well then refrigerate for 15-30 min. Stir again and serve.
Strawberry Dip Mix:
8 oz. Cream Cheese (softened)
8 oz. Sour Cream
1 cup Natural Strawberry Dip Mix
Sky High Strawberry Cream Pie:
8 oz. Cream Cheese
8 oz. Sour Cream
8 oz. Whipped Topping
1 ¾ cup Natural Strawberry Dip Mix
1-Prepared pie shell
Strawberry Dip:
Blend softened cream cheese and sour cream until smooth. Add the Strawberry Dip Mix and mix thoroughly. Refrigerate for 30 minutes. Stir and serve.
Sky High Strawberry Cream Pie:
Soften cream cheese; whisk together with sour cream. Add Natural Strawberry Dip Mix; whisk together until completely mixed. Refrigerate 10 min. Stir briskly again until smooth. Fold in the whipped topping with a rubber scraper; pour into prepared pie shell; refrigerate; serve.
5 Tbsp. Sun-Dried Tomato & Basil Dip Mix
3 Tbsp. Warm Water
8 oz. Sour Cream
Mix the water and powder together and let set for 5 minutes.
Add the sour cream and refrigerate for 30 or more minutes.
Serve.
Natural Vanilla Bean Dip Mix:
8 oz. Cream Cheese (softened)
8 oz. Sour Cream
1 cup Natural Vanilla Bean Dip Mix
Sky High Vanilla Bean Cream Pie:
8 oz. Cream Cheese
8 oz. Sour Cream
8 oz. Whipped Topping
1 ¾ cup Natural Vanilla Bean Dip Mix
1-Prepared pie shell
Vanilla Bean Dip:
Blend softened cream cheese and sour cream until smooth. Add the Natural Vanilla Bean Dip Mix and mix thoroughly. Refrigerate for 20 minutes. Stir and Serve.
Sky High Vanilla Bean Cream Pie:
Soften cream cheese; whisk together with sour cream. Add Natural Vanilla Bean Dip Mix; whisk together until completely mixed. Refrigerate 10 min. Stir briskly again until smooth. Fold in the whipped topping with a rubber scraper; pour into prepared pie shell; refrigerate; serve.
8 oz. Sour Cream
1/4 cup Vegetable Dip Mix
Mix together until well blended.
Refrigerate at least 30 minutes.
Serve.
1-3/4 cup Water
1 cup Cajun Rice & Red Beans
2 Tablespoons Oil or Bacon Fat (optional)
In a heavy bottomed kettle, bring the water
to a boil, add the Cajun Rice & Bean mix.
Return to a boil, stir once, cover and reduce
heat to low. Simmer, undisturbed for 15
minutes, remove from heat, keep it covered
and allow it to steam for 10 minutes, fluff
with a fork. Serve. Great with added Seafood
(fish, shrimp, scallops) and/or Smoked
Sausage slices.
Steak House-Style Blue Cheese Dressing:
8 oz. Sour Cream
8 oz. Mayonnaise
2-3 T. Red Wine (or White) Vinegar
1/2 c. Water
1/2 c. Blue Cheese Dip & Dressing Mix
4oz Blue Cheese Crumbles
Mix the first 5 ingredients together until they are smooth; fold in Blue Cheese Crumbles; Refrigerate 30 minutes and serve.
(see Dips for Blue Cheese Dip Recipe)
1/2 cup water
1/2 cup Vegetable Oil
1/2 cup Natural Country Catalina Dressing Mix
Blend the water and the Dressing Mix together.
Mix well and add the oil, mix well and refrigerate for 30 minutes.
It's great to marinade chicken or fish.
Super on Pasta Salad, Green Salad and/or Seafood Salad.
3/4 cup Water
1/2 cup Vinegar(red wine, apple cider or Wht)
3/4 cup Italian Dressing Mix
3/4 cup Vegetable Oil-soybean,canola or olive
Creamy Italian Dressing:
1/2 cup water
1/2 cup Vinegar (your favorite)
3/4 cup Italian Dressing Mix
1 cup Mayonnaise
Blend water, vinegar and dressing mix together well with a wire whisk. Add the oil & blend well again until the oil is completely absorbed. Refrigerate 1 hour.
Creamy Italian Dressing:
Blend water, vinegar and dressing mix together well with a wire whisk. Add the mayonnaise and blend well again until it is completely absorbed. Refrigerate 1 hour.
PEPPERCORN CAESAR DRESSING:
NO MSG ADDED
1/2 cup Mayonnaise
1/2 cup Sour Cream
1/4 cup Water
1/4 cup Peppercorn Caesar Dressing Mix
Whisk all ingredients together well, refrigerate for 15 or more minutes.
PEPPERCORN CAESAR DIP
8 oz Sour Cream
1/4 cup Peppercorn Caesar Dressing Mix
Mix together well, refrigerate 15 or more minutes.
1/2 cup Mix
3/4 cup Water
2 1/4 cups Mayonnaise
Whisk the water and mayonnaise together.
Add the mix and whisk; let set for 10 minutes.
Serve.
1 cup mayonnaise
1/2 cup sour cream
1/4 cup water
1 TBS lime juice or white vinegar
1/2 cup Southwest Dip Mix
Blend together well and refrigerate for 15-30 min. Stir again and serve. *More or less of the mix may be added to achieve the desired flavor.
1/4 cup water
1 cup Mayonnaise
1/4 cup Natural Thousand Island Dressing Mix
Blend the water and the Mayonnaise together.
Add the Dressing Mix, blend well and refrigerate for 30 minutes.
This is good on any green salad, spread on sandwiches or burgers.
Option: Add 2 Tablespoons Pickle Relish.
1 lb. Ground Beef, Pork, Turkey or Game
7 1/2 cups hot water
2 cups Soup Mix
Brown the meat. Add the hot water and bring to a boil. Pour the soup mix in while stirring. Return to a boil: reduce heat to simmer for 20 minutes. Remove from heat: cover and allow to steam for 5 minutes: Enjoy.
13 Bean & Smoked Sausage Chowder
2 cups 13 Bean Soup Blend
1 quart fresh water
2 tsp. butter
1 tsp. lemon juice
4 tsp. low sodium chicken broth
4 cups potatoes (diced)
2 cups onions (diced)
1 ½ cups celery (sliced w/leaves)
1 cups red & green peppers (diced)
1 can (15oz.) yellow corn
1 tsp. garlic salt
1 tsp. sage
½ tsp. black pepper
1 quart whole milk
1 cup light cream
1 egg
3 Tbsp. cornstarch
2 Tbsp. flour
1 lb. smoked sausage (sliced 3/8")
Soak beans in 6 cups of water overnight and drain. Simmer the first 5 ingredients together in a heavy kettle for 30 minutes. Add the next 5 ingredients and cook another 15 minutes until potatoes are tender (do not stir much). Add garlic salt, sage, black pepper and milk after this addition and do not let boil. Blend light cream, egg, cornstarch and flour together in a bowl with a whip until smooth. Slowly add the mixture and heat gently to thicken. Add sausage & serve.
1 lb. Ground Beef, Pork, Turkey or Game
7 1/2 cups hot water
2 cups Soup Mix
Brown the meat. Add the hot water and bring to a boil. Pour the soup mix in while stirring. Return to a boil: reduce heat to simmer for 20 minutes. Remove from heat: cover and allow to steam for 5 minutes: Enjoy.
5 cups water
1 ½ cups Bac'n Split Pea Soup Mix
In stock pot bring the water and soup mix to a boil then reduce heat to a low boil and let cook for 35-45 minutes while stirring frequently. According to desired texture, cook for less time for more distinctive peas and more time for a pureed type pea soup. For a creamier soup, ¼ cup of cream can be added when the soup is finished cooking. Stir well with a wire whisk.
1/2 cup Beef Barley Soup mix
2 1/2 cups water
Mix water and soup mix together in a saucepan and bring to a boil. Reduce heat to a good simmer and let cook for 15 minutes, stirring frequently. Cover, remove from heat and let steam for 5-10 minutes, serve. For a hearty stew, cubed roast beef or cooked ground beef may be added; also frozen green peas. Can be used as a sauce over rice.
3/4 cup Cheesy Bac'n Potato Soup mix
2 1/2 cups water or milk
Blend water and mix together well with a wire
whisk while bringing to a boil. Reduce heat
to simmer for 10 min. Stir often to keep
from scorching. Cover and let steam for 10
min. before serving to allow the vegetables
to soften.
Delicious as a sauce for over steamed veggies.
1 lb. Ground Beef, Pork, Turkey or Game
7 1/2 cups hot water
2 cups Soup Mix
Brown the meat. Add the hot water and bring to a boil. Pour the soup mix in while stirring. Return to a boil: reduce heat to simmer for 20 minutes. Remove from heat: cover and allow to steam for 5 minutes: Enjoy.
2 cups Chili Soup Mix
5 cups water
If using meat, brown and season as desired. Add water and bring to a boil. Add Chili Soup Mix and cook for 15 minutes, stirring occasionally. Remove from heat and cover for 5 min. Serve. Option: ½ lb. ground sausage, beef or turkey; another option is to add fresh tomatoes, sweet or hot peppers, or hot sauce to taste.
3/4 cup Country Corn Chowder mix
2 1/2 cups water or low fat milk
Mix together well in saucepan. Stir
frequently, while bringing to a simmer.Simmer
on low for 15 min. (stir often to prevent
scorching). Remove from heat, cover and let
steam 5-10 minutes.
Options: Add cooked chicken or turkey and
hard boiled eggs for a one-dish meal.
Country Corn Pie:
Use whole milk instead of water and pour
finished soup into a pastry crust; cover with
another crust; seal edges and bake at 325 for
45 minutes.
3/4 heaping cup Cream of Potato Soup Mix
2 1/2 cups water or milk
Combine liquid and the soup mix well with a
wire whisk. Bring to a boil while stirring
constantly (to avoid scorching). When the
soup begins to boil, reduce heat to simmer
for 6 min. Remove from heat, cover and let
steam 5-10 min. before serving.
Options: Chicken meat cubed or sliced fresh
cooked linked sausage can be added to make a
'one pot' meal.
For Soups:
1/2 cup Natural Cream Soup Base
2 cups Broth or Liquid
For Sauces:
3/4 cup Natural Cream Soup Base
2 cups Broth or Liquid
1.) Always blend the Natural Cream Soup Base
into some or all of the liquid while it is
cold. Whisk until smooth.
2.) If cooking other ingredients in the soup,
cook them until they are just about finished,
add the Cream Soup Base/liquid blend in a
slowstream, while stirring.
3.) Bring to 190 degrees or just about
boiling, while stirring constantly.
½ heaping cup Creamy Broccoli Soup Mix
1 ½ cups water
1 cup milk
Mix liquid with soup mix in saucepan. Using a wire whisk stir well and bring the mixture to a near boil. Stir constantly to prevent scorching. Reduce heat and simmer 3-5 minutes. Remove from heat and cover for 5 minutes to allow the vegetables to hydrate completely. Serve. Options: Fresh broccoli florets can be placed in the liquid in the beginning of the process. Diced chicken or turkey may be added
1 ½ cups water
1 cup milk
¾ cup Creamy Brown & Wild Rice Soup Mix
Pour water and milk into stock pot or double boiler, add the soup mix and stir. Let it sit for 5 minutes to re-hydrate vegetables. Heat on medium, stirring frequently (to prevent scorching) until it nearly boils. Reduce the heat to low and simmer for 20 minutes. Remove from the heat, cover and let steam for 5 minutes. Serve. Options: Add pieces of cooked chicken, ham, game or salmon to the finished soup for single dish meal
1/2 cup Creamy Chicken Noodle Soup
2 1/2 cups water
Boil water and add Creamy Chicken Noodle Soup
mix. Stir frequently and reduce heat to a low
boil. Simmer for 5 min., cover and remove
from heat and let steam for 5 minutes. Serve.
Option: Add leftover chicken or turkey as
well as cooked vegetables or frozen peas.
½ heaping cup Creamy Mushroom Soup Mix
1 ½ cup water
1 cup milk
Blend mix and liquid together while cold. Bring to a boil while stirring. Reduce heat and simmer for 5 minutes. Remove from heat, cover and let steam for 10 minutes. Options: For a sauce, with Salisbury steak or meatloaf use ¾ cup of mix and follow same recipe.
¾ cup Potato Leek Soup Mix
1 ½ cups water
1 cup milk
Measure the soup mix carefully and mix into the liquid with a wire whisk. Bring the mixture to a boil while constantly stirring to avoid scorching. When it begins to boil, reduce heat and simmer for 3-6 minutes. Remove from heat, cover and let steam for 5 minutes. Serve.
1/2 heaping cup French Onion Soup mix
2 1/2 cups warm water
Blend water & soup mix in saucepan with a
wire whisk. Bring to a boil while stirring.
Reduce heat, simmer 5-10 min. Remove from
heat, cover and let steam for 5 min. to allow
onions to fully hydrate. Serve.
Options: Place toast or croutons in bowl and
cover with shredded cheese, then hot soup.
2 1/2 cups of water
1/2 cup Garden Vegetable Soup Mix
Pour the soup mix into the water; stir it and let it set for 5 minutes. Bring the whole mix to a boil; stirring frequently. Simmer for 10 minutes; remove from heat; cover and let steam for 5 minutes. Add sodium-free seasoning or salt & pepper to taste. Garden Vegetable Stew (Thicker, more flavor) 2 1/2 cups water 3/4 cup Garden Vegetable Soup Mix Follow soup instructions. Options: You may add any variety of fresh vegetables to customize your stew. Ground beef, sausage or chicken could also be added to make a hearty meat stew.
1 cup Golden Harvest Soup Blend
4 cups water
1 cup onion - diced
1 cup celery - diced
1 cup carrot - diced
1-1 ½ T. chicken base
1 t. turmeric
½ t. black pepper
½ t. parsley flakes
Soak the Golden Harvest Soup Blend overnight in 2 cups of water. Drain and place in a kettle with 4 cups of water and simmer until tender. Add carrots, celery and onions. Add chicken base, turmeric, pepper and parsley then simmer for 10 minutes. Option: Add chicken broth, cooked chicken or cooked sausage.
¾ cup Ham-flavored Bean Soup with Rivels mix
2 ½ cups water
½ cup cooked or deli ham, diced (optional)
Bring water to a boil in a medium-sized pot. Add soup mix and stir well. Return to a boil. Reduce heat. Add diced ham, if desired. Simmer for 15 minutes, stirring occasionally. Remove from heat, cover and let steam for five minutes.
12 cups water
2 1/3 cups soup mix
2 cups diced carrots
2 cups diced celery
2 cups shredded cabbage
2 cups diced tomatoes
1lb cooked turkey, chicken, or grd beef
3 tsp salt
3 TBS instant chicken broth
1/8 tsp black pepper -to taste
Place water and Harvest Soup mix in a heavy pot and simmer 20 minutes. Add all other ingredients and simmer aditional 30 minutes.
Options: Make with smoked sausage and add 1 cup of each, fresh-diced apples and sweet potatoes, instead of tomatoes. Other spices that can be added: savory, garlic and tarragon.
Mix is all natural, but is only the base for the recipe.
8 cups water or broth
1 ½ cups Hearty Soup Blend
1 ½ tsp. salt
2 carrots
2 celery stalks
2 cups shredded cabbage
1 quart tomatoes
1 lb ground beef
Simmer Hearty Soup Blend for 1 hour. Add 2 carrots, 2 celery stalks, 2 cups shredded cabbage, 1 quart tomatoes, 1 lb. cooked ground beef. Simmer for 20 additional minutes.
3/4 cup Hearty Tomato Soup Mix
2 1/2 cups Water
Stir mix into the water and let it set for 5 minutes. Slowly heat the mixture over medium heat, stirring frequently, until it nearly boils. Reduce heat and simmer on low 5 minutes. Remove from heat, cover and let it steam for 5 minutes. Serve. Great as a Soup or a Sauce on Pasta or Rice. FOR CREAMY TOMATO SOUP: Follow directions above, using 1 cup of whole milk to replace 1 cup of the water in the recipe; add 1/4 t. baking soda to the milk. Recipe Yields 2-12 oz servings.
1 cup Holiday Soup Blend
1 quart water
1 ham hock
½ c. diced onions
1-12 oz. can diced tomatoes
½ Tbsp. chili powder
1 Tbsp. lemon juice
¼ tsp. black pepper
½ tsp. salt – more of less to taste
Wash beans, place into a plastic container and cover with 2 cups of water to let soak in the refrigerator overnight. Drain beans and place in a heavy pot or crock-pot. Add 1 quart water and all the other ingredients. Simmer for 3-5 hours. Remove the ham hock, take the meat off the bone and add back to soup.
¾ cup New England Clam Chowder Mix
1 ½ cups water
1 cup milk
Combine the New England Clam Chowder Mix and liquid together with a wire whisk. Bring to a near boil while stirring. Reduce heat to a low simmer for 15 minutes. Turn off heat, cover and let steam for 5 minutes.
2 cups Harmony Soup Blend
1-3 lb. whole chicken
3 quarts water
1 T. dry savory leaves
½ tsp. black pepper
1 ½ tsp. garlic salt
1 quart water
1 cup fresh diced carrots
1 cup fresh chopped onion
1 cup fresh diced celery with leaves
2 tsp. salt (or to taste)
½ tsp. turmeric
Soak the Harmony Soup Blend overnight in 1 quart water in the refrigerator, then drain and throw the water away. In a 6 quart pot, place the chicken, 3 quarts of water, and the pre-soaked blend. Add the garlic, salt, turmeric, black pepper and savory leaves then cook for 1 hour or until the chicken is tender. Remove the chicken so it can cool. Add the carrots, celery and onions. Cook for 20 minutes, while you de-bone the chicken. Add the cooked chicken meat and bring back to a boil. Remove from the stove and serve
3/4 cup Chicken Corn Noodle Soup mix
2 1/2 cups hot water
Bring water to a boil and then add soup mix
while stirring briskly with a wire whisk. Let
simmer/low boil for 10 minutes. Cover, remove
from the heat and let steam for 5 minutes.
For an authentic Dutch treat, serve with
cooked chicken and diced hard boiled eggs.
¾ cup Pasta & Bean Tuscany Soup Mix
2 ½ cups water
Boil water and add soup mix, then return to boil. Reduce heat to simmer for 15-20 minutes or until vegetables are tender. Remove from heat, cover and let steam for about 5 minutes. Serve. Options: Excellent served with fresh salad and crusty Italian bread or add leftover roast beef or sliced Italian Sausage & vegetables.
1/2 lb. Ground beef, pork or turkey
2 c. water
1 1/2 c. Taco Supper mix
Brown the ground meat, add the water and
bring to a boil. Add the Taco Supper mix and
return to a boil; reduce the heat to retain a
low boil for 10-12 minutes, stirring
occasionally. Remove from heat; cover and
let steam for 5 minutes. Serve.
Excellent on top of a salad or corn chips.
Makes approximately 4 - 1 c. servings
1 ½ cups
7 Bean Soup Blend
1 ham hock
1 medium onion, diced
2 cups celery, diced
2 cups carrots, diced
5 Tbsp. ATOD Old Time Smoked Ham Broth
½ tsp. black pepper
¾ cup flour
1 large egg
Soak beans in 4 cups water overnight in the refrigerator. Drain the water. Simmer beans (enough to cover) until tender. Drain and reserve the liquid. Cook 1 ham hock in 2 quarts of water until meat falls from the bone. Dice meat and reserve broth. Combine reserved broth and liquid from beans (add water to make 2 quarts) and cook the vegetable until tender. Beat egg. Place flour in a bowl. Pour egg in the middle use a fork to draw egg through the flour to form crumbs. Sprinkle crumbs into boiling broth. Cover and simmer for 10 minutes. Add the ham & beans and serve.
1 ½ cup milk
1 cup water
¾ cup White Cheddar Asparagus Soup Mix
Whisk all ingredients together in a stock pot and bring to a near boil on medium heat. Stir constantly to prevent scorching. Remove from heat, cover and let steam for 5-10 minutes. Serve Options: Serve over rice, potatoes or noodles; serve with toasted bread and hard boiled eggs for a “stand alone” meal.
1 lg head cauliflower broken in -1 inch florets (about 9 cups)
2 TBSP olive oil
1 tsp smoked paprika
3/4 tsp salt
1/2-1 tsp dried minced garlic
1-2 TBSP minced fresh parsley
Place cauliflower in a bowl.
Mix oil, paprika, and salt.
Drizzled over cauliflower; toss to coat.
Pour into a 13x9 inch pan.
Bake uncovered at 450F for 10 min.
Sprinkle with garlic and continue baking for 10-15 min longer or until cauliflower is tender and lightly browned, stirring occasionally.
Sprinkle with parsley and serve.