*  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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