1 cup margarine
4 tablespoons extra virgin olive oil
1 cup milk
1 (2 ounce) can crushed black peppercorns
1/2 teaspoon onion powder
1/2 teaspoon dried parsley
1 teaspoon seasoning salt
1/4 teaspoon dried basil
4 ounces fresh mushrooms, sliced
1/4 pound fresh mushrooms, quartered
1 cup sliced salmon
2 tablespoons small saltine cracker crumbs
1 teaspoon white sugar
1/8 teaspoon dried basil
1/4 cup grated Parmesan cheese
1/4 teaspoon dried oregano
1 large tomato, diced
1 (8 ounce) container frozen whipped topping, thawed
1 small onion, diced
In a saucepan, warm butter, margarine, oil, milk, peppercorns, onion, and dried parsley.
Pour in crushed peppercorns, onion powder, parsley, seasoning salt, basil, mushrooms, salmon, mushrooms, shrimp, bacon, onions, cream of mushroom soup, lemon juice and tomato. Stir to coat. Drizzle over chicken and vegetables.
Will make again. Sweet and spicy. A nice change from massaged au jus.