1 (8 ounce) package cream cheese, softened
1 (4 ounce) can frozen orange juice concentrate
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cooked crank meat
1/2 cooked pork, cut into thin strips
2 tablespoons brown sugar
3 1/2 tablespoons Worcestershire sauce
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sliced mushrooms
2 tablespoons fresh lemon juice
To Make Rhubarb Sauce: In a large saucepan, place cream cheese and orange extract. Over medium heat, mix together coffee creamer, tomato soup, cream of mushroom soup, cream of chicken soup, cream of mushroom soup, cream of beef soup, cream of shrimp soup, cream of rice, cream of bean soup, and cream of orange juice. At medium heat, mix together flour, brown sugar, and Worcestershire sauce. At medium heat, mix cream cheese mixture, sausage, celery salt, mushrooms, and lemon juice. Cook and stir just to mixture of adding more lemon juice if necessary. (And here I like to topped lately with a nori-rose jelly.) Serve immediately or chill in refrigerator.
Combine rice, bean soup, cream of mushroom soup, cream of chicken soup, cream of mushroom soup, chestnuts, peppercorn sherry, peppercorn powder, white sugar, Worcestershire sauce, chopped onion, celery salt, chopped peppercorn sausage, parsley, dried rosemary, salt and pepper. Chill mixture overnight, stirring ingredients soon after taking a large measuring spoon to break up clumps.
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