Dot with 1/4 cup of thousand island salad dressing.
Spread 1 16-oz can of drained sauerkraut over top.
Toss 6 crumbled slices of rye bread with 1/4 cup of melted butter and sprinkle on top.
Top with 1/2 pound of shredded swiss cheese. Bake at 350 degrees for 30 minutes.
Wrap 4 pieces of dough and a strip of cheese around each hot dog to look like bandages. Make sure to leave room for the face.
Place Mummy Dogs on a baking sheet coated with cooking spray.
Bake at 375 degrees for about 16 minutes. Make eyes with Mustard.
Combine 1-1 oz packet of onion soup mix, 2-10 oz cans of golden mushroom soup &
2 cans of water in a bowl. Pour over the stew meat in a roasting pan or slow cooker.
Cover & cook on low (or 275 degrees) for 8 hours. When ready to serve stir in 1-8 oz carton of sour cream. Serve over rice or noodles.
In a small bowl combine 1 cup beef broth, 1/2 cup of soy sauce, 1/3 cup of brown sugar, 1 tbsp sesame oil & 3 garlic cloves, minced.
Pour over the beef. Cover and cook on low for 7 hours.
In a cup, stir 2 tbsp of cornstarch & sauce from the crock pot until smooth. Add to the crock pot & stir well.
Add as many fresh broccoli florets as you want. Stir. Cover & cook for 30 minutes. Serve over rice.
In a 9 x 11 inch baking pan coated with cooking spray layer corn tortillas (cut in half) topped with 1/2 of the meat mixture. Repeat & sprinkle with shredded cheese.
In your slow-cooker (coated with cooking spray) place a large onion that has been sliced. Add a 3 pound flank steak on top & sprinkle a packet of dry onion soup mix & 1-14.5 oz can of stewed tomatoes (undrained).
Cover & cook on low for 8 hours (overnight).
In the morning, stir together 3 stalks of celery (chopped) & 1 can of cream of celery soup.
Add to the slow cooker & cover. Cook for 8 hours more.