4 tablespoons olive oil
1 2/3 cups dry onion soup mix
2 onions, thinly sliced
1 red onion, thinly sliced
1 cup dry creamed corn
1 (12 ounce) can whole kernel corn
1/4 cup chopped green bell pepper
1/8 cup water
In a large saucepan heat olive oil over medium-high heat. Add soup mix, onion, red onion, corn, green pepper and water. Continue cooking, stirring occasionally, for 2 to 3 minutes. Transfer mixture to a bowl, and mix together. Reserve stale meat to grease.
Return meat mixture to saucepan over low heat. Add olive oil, simmer for 5 minutes, stirring frequently. Add chicken and vegetables, stirring. Simmer, stirring, for 5 to 7 minutes.
Remove meat paste from saucepan; transfer to serving dish. Top each chop with a spoonful of the tomato sauce, a dish spoonful of which can be used for garnish if desired. Tuck into saucepan and remain warm.
very good, a little more sweet flavor,I used pecans chopped in my rice, so it was greasy but still good. I have used this recipe many times on different kinds of bread, it's easy to follow although it can be tweaked somewhat by way of amount of flour and/or seasoning. I used the last of the raisins and literally squeezed them out of my beetroot. I added about 20g more flour than the recipe calls for and processed in the food processor that came with the machine. Quite a sticky effort--but well worth it. Next time, I will add more raisins and maybe even some coriander. I used currants with this, great touch.
⭐ ⭐ ⭐ ⭐ ⭐