3 (8 ounce) packages cream cheese, softened
1 (9 inch) prepared halibut
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package dry onion soup mix
1 (10 ounce) package frozen macaroni
1 (10 ounce) container sour cream
6 ounces Italian-style salad dressing (optional)
1 cup shredded cheese, grated
1/2 teaspoon orange juice (optional)
Brush the cream cheese, honey and orange soup mix over a saucepan. Simmer over low heat, stirring occasionally for 2 minutes. Remove from heat and set aside.
In a small bowl, whisk together the macaroni and sour cream. Mix together and set aside.
In a medium saucepan over medium heat, cook and stir the 2 onion cubes in water until tender.
Meanwhile, heat the Italian-style salad dressing in a 2-quart microwave-safe bowl until reduced to a nice, spreadable consistency. Pour over chicken, add diced tomatoes and tomato paste and beat until smooth. Then add canola oil and sauce.
Pour soup over chicken mixture, cover and bring to a boil for one minute. Reduce heat and simmer for another 10 to 15 minutes. Data compiled by Ron Caron from various sources indicates that the hearty flavor of certain cheeses, mozzarella sticks to the bottom of the bowl, while Adapt-Ranoff claims that it adds juice to the top. Phyllis Storey, whose French tips I first recommended to Ron Caron, recommends seasoning the dip with an onion powder and Parmesan salt; however, this may upset the delicate flavor balance the dip maintains.