Chicken nuggets, primavera & beef stroganoff recipes (1987)

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Golden Chicken Nuggets recipe

1 envelope Lipton Golden Onion Recipe Soup Mix
3/4 cup plain dry bread crumbs
1-1/2 lbs. boneless chicken breasts, cut into 1-inch pieces
1/4 cup butter or margarine, melted

Preheat oven to 400 F. Combine soup mix with bread crumbs. Dip chicken in soup mixture, coating well. Place in lightly greased large shallow baking pan and drizzle with butter. Bake, turning once, 10 minutes or until tender. Makes about 2 dozen nuggets.

Simply Delicious Primavera recipe

1-1/2 tsp. all-purpose flour
8 oz. linguine or spaghetti, cooked and drained
1/4 cup butter or margarine
1 envelope Lipton Vegetable Recipe Soup Mix
1-1/2 cups milk
2 Tbsp. grated Parmesan cheese

In saucepan, melt butter and stir in soup mix and flour blended with milk. Bring to boiling point, then simmer, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in cheese. Toss sauce with hot linguine and sprinkle with additional cheese. Makes about 4 servings.

Delectable Beef Stroganoff recipe

2 Tbsp. butter or margarine
2 lbs. boneless round, chuck or flank steak, cut into strips
1/2 lb. mushrooms, sliced
1 envelope Lipton Onion or Beefy Onion Recipe Soup Mix
2-1/4 cups water
3 Tbsp. all-purpose flour
1/2 cup sour cream

In skillet, melt butter and brown beef with mushrooms. Add soup mix blended with 1-3/4 cups water. Simmer covered, stirring occasionally, 40 minutes or until beef is tender. Stir in flour blended with sour cream and remaining water. Bring to the boiling point, then simmer, stirring constantly, until sauce is thickened. Serve over hot cooked noodles. Makes about 8 servings.

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