After an outdoorsy afternoon, bring the party inside. Settle down to something warming. Any of these delicious dishes will do fine. The essence is onion. The ease is Red Kettle Onion Soup Mix in the bright air-tight can. If you use less than a full can, reseal the flavor with the handy plastic cap.
1. Shrimp Creole recipe
In saucepan, cook 1/4 cup green pepper strips in 2 tbsp butter or margarine until tender. Stir in 1 can Red Kettle Onion Soup Mix [made by Campbell’s], 2 tbsp flour; add 1-1/4 cups water, 1 lb shrimp (cooked and cleaned), and 1/2 cup chopped canned tomatoes. Cook over low heat 10 minutes; stir now and then. Serve over rice. 4 servings.
2. Onion-cheese fondue recipe
In saucepan, melt 1/4 cup butter or margarine; stir in 1 can Red Kettle Onion Soup Mix and 1/4 cup flour; gradually blend in 2 cups milk. Cook until thickened; stir often. Add 2 cups (8 oz) shredded Cheddar cheese, 1-1/2 cups (6 oz) shredded Gruyere cheese, and 1 tsp Worcestershire. Heat until cheese melts; stir now and then. Thin to desired consistency. To serve, spear cubes of French bread and dip into cheese.
3. Many-way dip recipe
Combine 1 can Red Kettle Onion Soup Mix and 1 pint sour cream with any one of the following: 1 can (7-1/2 ounces) minced clams, drained; 4 slices crumbled cooked bacon; 1/4 cup toasted chopped almonds; 3 tablespoons blue cheese, crumbled; 2 tablespoons pickle relish; or 1 teaspoon prepared horseradish. Chill; surround with chips or crackers.
Combine 1/4 cup flour, dash pepper; pound into 1-1/2 lb round steak (3/4-in thick) with meat hammer or edge of heavy saucer. Brown in skillet in 2 tbsp shortening; pour off fat. Add 1 can Red Kettle Onion Soup Mix and 1-1/2 cups water. Cover; simmer 30 minutes; stir now and then. Add 1 cup each carrots and celery (cut in 1-inch strips). Cover; cook 45 minutes longer or until tender. Stir now and then. 6 servings.
5. Meatballs alpine recipe
Combine 1 lb ground beef, 1/4 cup Red Kettle Onion Soup Mix*, 1/4 cup dry bread crumbs, and 1 egg (slightly beaten). Shape into 12 meatballs; brown in skillet in 1 tbsp shortening; pour off fat. Blend in remaining soup mix and 2 tbsp flour; gradually stir in 1-1/2 cups water and 1 tbsp chopped parsley. Cover; cook over low heat 10 minutes; stir now and then. Slowly blend in 1/2 cup sour cream. Serve with noodles. 4 servings.