Type what you have

Ingredients

• ✓ butter-flavored granules
• potato flake
• wheat cracker
• all-purpose flour
• salt
• black pepper
• butter flavored shortening
• green tomato
• egg
• buttermilk ranch dressing
• sour cream
• hot pepper sauce

Instructions

1. 1 Place potato flakes, wheat crackers, flour, butter-flavored granules, salt, and pepper into a food processor. Pulse until crackers are finely crushed, then transfer mixture to a bowl.
2. 2 Melt butter-flavored shortening in a skillet over medium-high heat. Dip tomato slices one at a time into eggs, then cracker mixture. Pan-fry tomatoes in shortening until golden brown on both sides, 7 to 10 minutes.
3. 3 Mix ranch dressing, sour cream, and hot pepper sauce in a bowl. Serve fried tomatoes topped with sauce.

By Barbara

Ingredients

• ✓ butter-flavored granules
• black pepper
• salt
• parmesan cheese
• cinnamon
• hot pepper sauce
• dill seasoning
• corn
• carrot
• mixed vegetable
• potato
• water
• tomato
• ground beef
• horseradish
• garlic
• onion
• butter

Instructions

1. 1 Melt the butter in a large skillet over medium heat, and stir in the onion, garlic, and horseradish. Cook and stir until the onion is translucent, about 5 minutes, then mix in the ground beef. Cook and stir the ground beef until evenly browned, no longer pink, and crumbly. Drain excess fat, and transfer the cooked beef mixture into a large soup pot.
2. 2 Mix in the tomatoes, water, potatoes, mixed vegetables, carrots, corn, butter-flavored granules, dill seasoning, hot pepper sauce, and cinnamon, and stir to thoroughly combine. Bring the soup to a boil, then reduce heat to a simmer and cook until the vegetables are tender, about 1 hour. Stir occasionally. Before serving, season to taste with Parmesan cheese, salt, and black pepper.

By Michele

Ingredients

• ✓ butter-flavored granules
• cream of chicken soup
• cream cheese
• milk
• hash brown potato
• bacon
• salt
• black pepper

Instructions

1. 1 Whisk together cream of chicken soup and cream cheese in a large pot.
2. 2 Whisk in milk, 2 cups at a time, until smooth.
3. 3 Stir in hash brown potatoes, bacon, butter-flavored granules, salt, and pepper.
4. 4 Bring soup to a boil over medium-high heat, then reduce heat to medium-low and simmer until potatoes are tender, 30 to 45 minutes.

By Marlene Osborn