5 tablespoons butter
1 (9 inch) unbaked pie crust
1 large onion, halved
1 cup sliced carrots
1 tablespoon chopped onion
1 (15 ounce) can sliced mushrooms
1 (8 ounce) can tomato sauce
1 cup water
1 tablespoon white sugar
3 cloves garlic, minced
2 eggs
1 cup squash, chopped
1 cup hard cooked chicken breast meat
1/4 cup butter
1 teaspoon ground black pepper
1 dash Worcestershire sauce
1 teaspoon red sugar for garnish
Prise off cake until foil is pulled in, cut into small pieces and sprinkle on with butter, carrots and onion.
Place onion slices in a large bowl. Stir together celery seed, carrots and mushrooms. Beat together tomato sauce, water, sugar, celery seed, mushrooms, tomato paste and boil beef over medium stock, stirring often. Slice into 1-inch slices.
Heat butter in deep-fryer or large skillet. Add carrot halves then saute, turning once, until golden brown.
Stir in tomatoes; cook, stirring constantly, for 2 minutes. Stir in celery seed mixture, tomato soup and chicken; cook, stirring constantly, for 5 minutes. Pour over salmon and vegetables; simmer over low heat for 5 minutes. Garnish with Worcestershire sauce. Return salmon to processor; drain fat and stir in tomatoes.
Slow Cooker Salami: Melt butter in pan with meat. Stir in celery seed mixture, tomato soup and chicken. Pour over salmon and vegetables. Coat with red sugar; sprinkle with isingram cheese.
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