#2051 - Pizza Meatloaf

(by Shirley McNevich)

1 envelope Lipton onion soup mix
2lbs. ground chuck
1 1/2 cups fresh breadcrumbs
2 eggs
1 cup chopped green bell peppers
1/4 cup water + 1/2 cup water
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
1 cup of your favorite pizza sauce
1 cup shredded mozzarella cheese

Break fresh bread into bite sized pieces until you have 1 1/2 cups. In a bowl add onion soup mix, ground chuck, bread pieces, eggs, green bell peppers, 1/4 cup water, salt, pepper, chopped onions, 1/2 cup of pizza sauce and 1/2 cup of the shredded mozzarella cheese--mix with your hands. Form the mixture into 2 small loafs. Spray 2 bread loaf pans with Pam. Place one meatloaf in each pan. Spread 1/4 cup of pizza sauce over the first loaf. Spread 1/4 cup of pizza sauce over the second loaf. Add 1/4 cup of water to the bottom of each of the bread loaf pans. Bake at 350 degrees for 40-50 minutes. Remove from oven, sprinkle 1/4 cup of shredded mozzarella cheese over the first meatloaf. Sprinkle 1/4 cup shredded mozzarella cheese over the second meatloaf. Return to oven for 10 more minutes or until cheese is melted.

#402 - Old Fashioned Pot Roast

(by Shirley McNevich)

1 envelope Lipton Onion Recipe soup mix
2 1/4 cups water
salt to taste
3 to 3 1/2 lb. boneless pot roast

In a Dutch oven, brown roast on top of stove over medium heat (brown it on both sides). In a bowl, add the water and stir in the soup mix--add salt to your taste. Pour this mixture over the roast. Once the water starts to boil, turn heat down to low (so it's still boiling). Cook on low for 3 hours or until tender--you must use the lid. Turn the roast every 15-20 minutes while it's cooking.

#401 - Onion Roasted Potatoes

(by Shirley McNevich)

1 envelope Lipton Onion Recipe soup mix
2lb. red potatoes (washed and cut into wedges)
1/3 cup olive oil
chopped parsley (optional)

Preheat oven to 450 degrees. In a large plastic bag, add all ingredients--close bag and shake until potatoes are covered. Empty coated potatoes into a shallow baking dish sprayed with Pam. Throw plastic bag away. Bake at 450 degrees for 40 minutes or until potatoes are tender and golden brown. Stir occasionally while they are baking. Garnish with chopped parsley if you wish.

#383 - Beef Roast

(by Shirley McNevich)

2 1/2 lb. sirloin tip roast (minimum)
5 large red potatoes (quartered and washed, but NOT peeled)
4 long pieces of celery from a stalk (cut into 1" pieces)
1 lb. baby carrots
1 envelope Lipton onion soup mix
1 - 14oz. can peeled whole tomatoes (slice in thirds and reserve the juice)
water
1 Reynolds oven bag -- (plastic)-- large size

Use a baking dish large enough to hold roast and other ingredients. Spray the inside of the cooking bag with Pam. Put the roast in the center of the bag, then arrange potatoes, celery and carrots around the roast. Sprinkle the onion soup mix over the top of the roast. Place the sliced tomatoes on top of the roast. Pour the tomato juice in a bowl, then fill the tomato can with water and add to juice and stir. Pour the liquid over the vegetables. Shut the bag with the provided twister and use a knife to poke holes in the top of the bag. Bake at 350 degrees for 3 hours or until meat and potatoes are tender.

#35 - Baked Pretzel Snacks

(by Shirley McNevich)

1 - 20 oz. bag of broken beer pretzels (or regular pretzels and break them yourself)
2 sticks margarine
1 package Lipton onion soup

Melt margarine and stir in onion soup mix. Spread pretzels over two cake pans (9 x 13 x 2). Pour soup/margarine mix evenly over all pretzels. Bake at 250 degrees for one hour. Stir every twenty minutes while baking.