1/2 cup margarine

1/2 cup onion (minced)

2/3 cup flour

1 tsp dry mustard

1 tsp paprika

1/8 tsp cayenne pepper

1 tsp salt

4 cups milk

1 (10 3/4 oz) can chicken broth

1 (12 oz) can beer

3 cups sharp Cheddar Cheese (finely shredded)

Popcorn

Melt margarine in large kettle; saute onions until soft.

Blend in flour and seasonings; gradually stir in beer, broth and milk. Cook over medium heat, stirring constantly until mixture boils; stir 1 minute longer.

Add cheese, heat and stir until smooth.

Serve hot garnished with popcorn.

2 T margaine

3 large onion (peeled, slice, separated into rings)

2 cans condensed beef broth

1 T A1 Original Steak Sauce

1 cup seasoned croutons

1 cup shredded Mozzarella or shredded Swiss Cheese

Melt margarine in large saucepan on medium heat.

Add onions, cook 10 minutes till golden brown, stirring frequently.

Add broth, 2 soup cans water and steak sauce. Bring to boil, reduce heat and simmer 5 minutes.

Spoon into bowls and top with cheese and croutons.

4 tomatoes (5 cups) cut in wedges

4 cups chicken broth

2 large onions (2 cups) cut in large chunks

2 large garlic cloves peeled

1 T tomato paste

1 1/2 tsp salt

1/4 tsp pepper

Place ingredients in 4 quart pan bring to boil, stir a couple of times. Reduce heat to low, cover and simmer 15 – 20 minutes till onion is tender.

Remove from heat, cool slightly, with slotted spoon remove solids from pan and process in small batches in food processor or blender until smooth.

Pour into large bowl

stir in broth

1 1/2 cup buttermilk

1/4 cup snipped fresh dill.

Refrigerate until chilled.

Garnish with tomato and chopped dill.

Refrigerate up to 4 days.

1 1/2 lbs stew meat

2 T. oil

1 (10 1/2 oz) can mushroom gravy

1 cup tomato juice

1/2 cup water

1/2 envelope onion soup mix

1 tsp. horseradish

3 medium potatoes (peeled & quartered)

2-3 carrots (cut up)

2-3 stalks celery (cut up)

In heavy skillet, brown stew meat in oil; drain off excess fat. Combine mushroom gravy, tomato juice, water, soup mix and horseradish. Pour over meat and stir. Simmer covered for 5 minutes. Place vegetables in pan, cover and bake at 350 degrees until meat and vegetables are tender, about 1 1/2 hours. Stir once or twice while baking.