Wendy's Baked Potato Toppings
Source of Recipe
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List of Ingredients
BROCCOLI AND CHEESE
1 can Cream of celery soup
1 8 ounces Jar cheez whiz
1 tablespoon Dry minced onion
1 10 ounces Pk frozen chopped broccoli -- cook, drain
CHILI AND CHEESE
1 can Chili-beef soup
Cheddar cheese -- shredded
SOUR CREAM AND CHIVES
2 tablespoons Mayo
8 ounces Onion chip dip
8 ounces Sour cream chives
2 tablespoons Dry minced chives
GROUND BEEF TOPPING
1 pound Ground round
2 tablespoons Oil
1 package Dry onion soup mix
1 teaspoon Paprika
8 ounces Sour creamRecipe
BROCCOLI AND CHEESE-In top of double boiler combine soup, Cheez Whiz, and minced onion, stirring until smooth. Stir broccoli into cheese sauce. Spoon over baked potatoes. Refrigerate leftover sauce to use within a week or freeze to use within 6 months.
CHILI AND CHEESE-Warm soup until piping hot. Spoon over baked potatoes and top with cheese.
SOUR CREAM AND CHIVES-Stir together Mayo, onion chip dip and sour cream. Fold in minced chives and spoon over baked potatoes.
GROUND BEEF TOPPING-Brown beef in oil, crumbling beef with a fork until all pink disappears. Add onion soup. Remove from heat and stir in paprika and sour cream. Spoon over baked potatoes.
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