Mix all together and chill overnight. ...

Cook noodles until tender. Drain, rinse noodles in cold water and drain again. Place in large container that can be sealed. Add rest of ingredients; ...

Melt butter in saucepan. Add vegetables and cover. Cook for 5 minutes. (Longer for tender vegetables.) Gradually stir in chicken stock. Bring to ...

In large saucepan cook onions and garlic in butter until onions are golden brown. Add water, sherry (if desired) and bouillon cubes; bring to a boil; ...

Saute onions in butter on medium heat. Add water and bouillon cubes and heat to boiling. Stir occasionally until cubes are dissolved. Add egg noodles ...

Bake potatoes with skins; let cool. Cut potatoes in half, scoop out pulp, set aside. Discard skins. Melt margarine over low heat in large saucepan; ...

Brown ground beef and onion until meat is slightly brown. Drain fat. Add remaining ingredients except corn, beans and peas. Simmer 30 minutes or ...

In 5 quart pot add oil. Add stew meat, sprinkle with flour, salt, and pepper, brown meat. Add onions, saute with meat. Add 2 quarts (8 cups) water ...

Place shin of beef in a large kettle. Add water, 2 tablespoons salt and beans. Cover and bring to a boil. Skim, recover and simmer 4 hours. Heat oil ...

In large Dutch oven or kettle, combine potatoes, onion, carrot, salt, pepper, parsley flakes and bouillon cubes. Add enough water to just cover ...