Philly Phondue
1 ¾ c milk
2 8-oz pkgs. cream cheese (I’ve used the reduced fat variety; fat free probably isn’t recommended )
2 t. dry mustard
¼ c. chopped onion (I use the dehydrated kind (don’t ask me how much…I dunno!) and just rehydrate before adding them to the pot)
1 pkg thin-sliced beef (like Carl Buddig brand) cut into strips

Heat milk. Add cream cheese and stir until almost melted. Blend to smooth (in blender). Add remaining ingredients and cook slowly for 5 minutes over low heat. Pour into fondue pot and serve with large cubes of French bread.

“Campbelled” Eggs
Put 6-8 large eggs in a blender with 1 can cream of chicken soup. Blend until smooth. Scramble in hot, greased skillet as usual. Serve with scones, cinnamon rolls, toast or your favorite breakfast bread. (This may sound gross, but try it before you decide. We obviously love it.)

We usually have scones and honeybutter with the eggs. YUM!