Maggie & Mary's recipes:

Wild Rice Casserole
Fantastic Fondue
Pastime Chicken
Aunt Obbie's Beef Stew
Cream Salmon on Biscuits
Golden Squash Potato Soup
Easiest Ever Clam Chowder
Mama Doro's Italian Skillet

INGREDIENTS:
1 package Creamy Wild Rice      Soup 1/3 cup chopped onions 3/4 cup chopped celery 1 tablespoon butter 1 to 2 cups instant rice	2 cans of mushrooms      (drained) 1 pound lean ground beef 1 pound lean ground pork 1 tablespoon soy sauce 1/3 cup low fat sour cream
DIRECTIONS: Prepare soup according to package directions except reduce water by 1 cup. As soup simmers, saute onions, celery, and mushrooms in butter, until onions are clear. Remove from pan. Brown meat. When soup is done simmering, add meat, onions, and mushrooms. Add soy sauce and blend. Remove from heat; add instant rice. (Add a bit of hot water if you like.) Cover pot and finish rice according to instructions on instant rice box. When rice is done, stir in sour cream. Pour mixture into casserole sprayed with non-stick spray. Bake at 325 degrees for about an hour until casserole reaches desired consistency. (Adjust water / rice amounts to suit your individual tastes.)

INGREDIENTS:
1 package French Onion soup mix 1 pound grated Swiss cheese bread cubes	4 1/2 cups white wine 2 tablespoons cornstarch
DIRECTIONS: Prepare French Onion Soup using white wine instead of water. Place grated cheese in zip closing bag; add the cornstarch. Shake to coat evenly. Slowly add the cheese mixture and stir til melted. Pour into fondue pot; keep warm over low heat. Spear bread cubes with fondue forks; dip and swirl in fondue with stirring motion.

INGREDIENTS:
1 box Chicken Broccoli Soup 1/2 cup fresh grated       Parmesan cheese	8-10 boneless, skinless       chicken breasts 1 cup shredded medium       cheddar cheese
DIRECTIONS: Make soup according to package directions except delete 1 cup water. Brown chicken breasts in butter or olive oil. Place chicken in baking dish and sprinkle with Parmesan cheese. Pour prepared soup over all. Sprinkle cheddar cheese over top. Bake at 375 degrees for 1 hour. Serve over noodles with Broccoli spears. (Optional: Substitute 1 cup water in soup with 1 cup of sour cream; add almonds.)

INGREDIENTS:
1 box Pot Roast Soup 1 can corn Baking mix (Bisquick* type)	Leftover beef (steak,      roast, etc.) 2-3 carrots
DIRECTIONS: Prepare soup according to package instructions. Add cut up meat. Simmer 30 minutes. Add drained corn, and carrots cut into chunks. Simmer additional 30 minutes. Prior to serving, prepare dumplings according to baking mix instructions. Drop dumplings onto boiling stew, cover with lid: cook according to baking mix instructions. (Option: Omit dumplings, serve over mashed potatoes.) * Bisquick is a trademark of the General Mills Company

INGREDIENTS:
1 box Salmon Bisque 1/3 cup chopped onion biscuits, split	1 can peas, well      drained 1/4 cup diced pimento
DIRECTIONS: Prepare soup per box instructions, except reduce the total amount of water to 4 cups. 15 minutes before the soup is ready, cook onion in butter in skillet until tender, stirring occasionally. When the soup is ready, add the onions, peas and pimento. Cook about 5 minutes more or until heated through. Arrange biscuits on platter; pour salmon sauce over all.

INGREDIENTS:
1 box Potato Bacon Soup chopped parsley	12 oz. package of frozen       squash Sherry (optional)
DIRECTIONS: Thaw squash in microwave according to package instructions. In a large kettle mix the soup base with 5 cups of hot water. Blend well. Add the squash, blend thoroughly. Add the potatoes and bacon from the box; simmer soup according to package instructions. 5 minutes before serving, add a dash of Sherry (optional). Garnish with chopped parsley.

INGREDIENTS:
1 box Roasted Garlic Potato Soup	1 can chopped clams
DIRECTIONS: Prepare soup according to instructions on box. Add chopped clams and simmer according to box instructions.

INGREDIENTS:
1 box Tomato Parmesan soup 1 large green pepper, chopped 2 cloves garlic, minced	1 pound Italian sausage, cut      into 2 inch pieces 1 medium onion, chopped      coarsely
DIRECTIONS: Prepare soup according to instructions on box, except reduce the amount of water by 1 cup. While soup simmers, cook sausage in 2 tablespoons water in 10 inch covered skillet. Uncover; cook until sausages are browned on all sides. Add green peppers, onion, and garlic; cook until vegetables are tender, stirring frequently. Add this mixture to the soup at the same time you add the pasta. Maintain a simmer for 10 minutes, or until pasta is done to your liking. Serve with hot buttered garlic bread, and a medium-bodied fruity Italian red wine.