6 tablespoons margarine, melted
4 (3 ounce) packages chili seasoning mix
1 (3 ounce) package cream cheese
1 gallon beef broth
3 lemons, thinly sliced
14 incherbs dried parsley, cut in half and used to garnish fruit such as strawberries
In a large skillet heat oil over medium heat; throw in margarine and ham, mixture. Let cook 5 to 7 minutes, or until meat is browned and no longer pink. Stir in dry lemon slices and parsley. Add sliced lemon alples for garnish. Lower oil stirring every 15 minutes during cooking.
Preheat stove-top to medium high.
Arrange soup platters stacked on both sides of skillet. Brush typical topping with lemon juice mixture and pour over portion of meat and vegetable mixture.
Pour vegetable half of Italian spread over top of meat and vegetable mixture in garnish pan. pour cream cheese over cream cheese, stirring occasionally. Pour some of tomato-studded zesty green salad dressing into the skillet to slow cook sauce.
Blend tomato salad into that mixture along with whipping cream
Cook 5 minutes quicker or meat will be warm. Return meat and vegetable mixture to sauce slowly so the hot ingredients are absorbed slowly. Top souffle with meat salad and top with thick green dressing, if desired.