Winter warmer-uppers you make with onion soup mix

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

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, 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 min; stir now and then. Serve over rice. 4 servings.

2. Onion-Cheese Fondue

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

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.

4. Apres-Ski Steak

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 min; stir now and then. Add 1 cup each carrots and celery (cut in 1-inch strips). Cover; cook 45 min longer or until tender. Stir now and then. 6 servings.

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5. Meatballs Alpine

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 min; stir now and then. Slowly blend in 1/2 cup sour cream. Serve with noodles. 4 servings.

* Mix contents well before using.


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About this story

Source publication: American Home

Source publication date: Winter 1965

Filed under: 1960s, Appetizer recipes, Casserole recipes, Food & drink, Meat recipes, Vintage advertisements

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