I've been making this recipe for years during the holidays. My family especially likes it for Christmas morning breakfast while we open gifts. My recipe calls for 1 lb of ground beef, 1 lb of ground sausage and 1 lb of Velvetta cheese cubed. The beef and sausage are browned and drained and then the cheese is added and stirred until melted. I top party rye with the meat mixture and place them on cookie sheets to freeze using waxed paper between layers. When frozen, I place in zip lock freezer bags and keep stored in freezer until needed. Reheat on a cookie sheet in a 375 degree oven for 10 - 12 minutes. Great for a quick breakfast!

Reviewed On: Apr. 18, 2007

I had planned on making these asparagus medallions exactly like the recipe stated. However, when I got to the grocery store, they were out of the Cream of Asparagus soup. I substituted Cream of Broccoli. I seasoned 4 boneless pork chops with an all purpose greek seasoning and then browned them in olive oil. When they were nice and brown, I deglazed the pan with 1/4 cup of white wine. To this I added a small can of portabello mushroom chunks and a 1/4 cup of chicken broth and reduced it down slightly. I then added the Cream of Broccoli soup, covered and simmered for about 20 minutes. The pork was tender and the gravy was wonderful on mashed potatoes.

Reviewed On: Mar. 8, 2006