*  Exported from  MasterCook  *
 
                       Wendy’s Baked Potato Toppings
 
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Potatoes                         Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----WALDINE VAN GEFFEN VGHC42A-----
                         BROCCOLI AND CHEESE
    1      can           Cream of celery soup
    1      Jar           Cheez whiz -- (8 ounces)
    1      tablespoon    Dry minced onion
    1      package            frozen chopped broccoli -- cook -- (10 ounces)
  drain
                         CHILLI 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 cream
 
 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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