Cooking With Soup From Campbell's

.
%
A
%
.
*

+ 7
-ee-eee-
CCCl|IC
VIM
LCLF
RECIPES DEVELOPED liND TESTED
By The
CREATIVE FOOD CENTER
Campbell SOIlI COll1pJY. Cumiell. NJ !!
Fifteenth priming-revised November, l9b
Over 37!U copies il print
Z
!// .j6.//
SUGGESTIONS FOR COOKING WITH CONDENSED SOUPS
SKILLET AND TOP-STOVE DISHES
CASSEROLES TO YOUR CREDIT
THE MEAT OF THE MATTER
POULTRY
SAVORY STUFFINGS
FISH AND SEAFOOD
SAUCERY
BARBECUE BONANZA
VEGETABLES WITH NEW FLAVOR
EGG AND CHEESE COOKERY
SALADS AND SALAD DRESSINGS
QUICK BREADS AND PANCAKES
SURPRISE CAKES AND COOKIES
PARTY AND INTERNATIONAL SPECIALTIES
COOKING FOR A CROWD
FOR TEENS ONLY
SANDWICHES-HOT AND HEROIC
DIPS AND SPREADS
SOUPS AND THE FREEZER
All ABOUT SOUPS
MAGIC MENU MAKER FOR LUNCHES AND
LUNCH BOX MEALS
SOU PER SOUPS
YOUNGSTERS LIKE SOUP
CALORIE COUNTER'S FRIEND
APPETIZER SOUPS
souP MATES ... MIX-MATCH SOUPS
GREAT SOUPS
DRESSUP GARNISHES
SOUPS FOR ALL SEASONS
INDEX
7
7
V
1
1
Itrsctis...Of all the convenience foods that give
you a head start to better meals. soups are probably the most versatile.
When yOll open a can of soup-to use as a soup, sallce. or as a cooking
ingredient-you have much of the work already done 0Iyou.
Here are more than 50 kinds for your selection.
LLNLNc!cLLc
Asparagus, Cream of
Bean with Bacon
Beef
Beef Broth (Bouillon)
Beef Broth and Barley
Beef Broth amI N<lk
Beef Noodle
Beef Tcriyai
Beefy Nuhmo:n
lack BellO
Celery. Cream of
Cheddar Cheese
Chicken Alphabet
Chicken Broth
Chicken Bmlh and Noodles
Chicken Broth and Rice
Chicken Broth and VCJctablcs
Chicken, Cream of
Chicken 'n Dumplings
Olickcn Gumbo
Chicken Noodle
Chicken NoodlcO's
Chicken wilh Rice
Lhickcn&Stars
Chicken Vegetable
Chili Beef
Clam Chowder (ManhaUan Style)
Clam Chowder, New England
Consomme (Beef Gelatin Added
Creamy Chicken Mushroom
Curly Noodle with Chicken
Gren Pea
Mcat0111 Alphabet
tincstronc
Mushroom, Cream of
Mushrom, Goldcn
Noodles &Ground Beef
Onion, Cream of
Onion, French
Oriental Chicken
Oyster Stew
P'Pcr POI
Potato, Cream of
Scotch Brolh
Shrimp Cream of
Splil Pca with 1m &Bacon
Tomato
'['omalO Bisquc
TomalO Larden
TomalO Rice, Old Fashioned
Turkey N,)(xl!c
Turkey Veyetable
Veyetablc
Vq;c able Beef
Vcgcwh!c, Old F;lshioned
Vgelablc, Sp:lnish Style
Vegetarian Vegetahle
Won Ton
L!`LcLKNLcLl|c
CHUNKY SOUPS
Chunky Beef
Chunky Beef wilh Noodles
(Slroganoff Style)
Chunky Chicken wilh Ricc
Chunky Chicken Velctablc
Chu,,y Chili Beef
Chunky Clam Chowder
(Manhallan Stylc)
Chuny Ham 'n BUller tiea"
Chunky Mediterrancan Vegelable
Chunky Ncxicali Bean
Chunky Old Fashioned
Bean wilh Ilam
Olunky Old Fashioned
Chicken
Chunky Old Fashioned
Vegetable Beef
Chunky Sirloin tuTger
Chunky Splil Pea wilh Jlam
Chllny 5ca& !otal\l
OlUny Turkey
Olunky Vegctabic
Chuny Minelmne
LOW SODIUM SOUPS
Chieen with Noodle'
Chunky Beef Mushroom
Chunky Chicken Vegelable
Cbunky Veyetuble Beef
Split Pc:.
Tomato wilh Jomato:ccc>
M/|`/|/|../`/
4
Nutrition is what you cat and how your body uses it. II is your total
daily food intake transformed into physical appearance, energy,
growth, and coulltiess other body functions.
Happily, your nutrition is in your own hands. Your decisions rcally
count when it comes to the food you ca!. Whether you buy and prepare
food to be eaten at home or you cal DuL you arc faced with important
food choices. How can you be sure that what you arc choosing is the
best?
After all, each of us has difTerent nutritional needs, and these needs
are constantly changing. Children's needs arc dictated by their growth
patters. Adult needs change wilh age. One set of rules simply canllot
apply to everyone. And yet, there is a practical guide to good nutrition:
The Four Food Groups. It translates the technical knowledge of nutri
tion into a simple plan for everyday eating, providing sound advice on
the kind and quantity of food necessary to meet your body's needs.
1\\V 1\\ LH\\1o
YOU SHOULD EAT A VARIETY OF FOODS
FROM EACH GROUP EVERY DAY. (Note: EVERY DAY)
W1!K LI0u[
P
Items in this grollp arc a prim:ry source of calcium. They also provide
protein, ribofhn'in, "italllin A, and vitamin .
2 to 3 cups of milk-children under 9

J or more cups -children 9 to 12
4 or more cups -teenagers
2 or more cups -adults
This call be whole or skim milk, evaporated or dry milk, or buttermilk.
Common portions of various kinds of cheese and icc cream and their
milk equivalellts are:
I-inch cube Cheddar-type checse=lh cup milk
cup cottage cheese =; cup milk
2 tablespoons crcam cheese =I tablespoon milk
v cup ice cream =
l
/ cup milk
P
Nc_ctabc1rut LrOup
Items in U group arc counted on to supply most of the ascorbic acid
(vitamin C), 0 well as much of the vitamin A, some iron and olher
minerals.
4 or more servings every day including:
serving of citrus fruit or juice, or tomato
1 serving of dark green or deep yellow vegetable
2 or more servings of other vegetables and fruit, including potatoes.
One serving is cup of vegetable or fruit or a portion as ordinarily
servcd, such as onc medium banana, etc.
%cat LrOup
Uems in mugroup supply protein, iron, thiamine, riboOavin, and pO.
or more servings of beef, lamb, liver, pork, veal, poultry, fsh, or eggs.
One serving is 2 to 3 ounces of lean cooked meat, poultry or fsh, all
without bone; two eggs. One cup cooked dry beans, peas, lentils; 4
tablespoons peanut butter; nuts; and cereal with milk contribute to the
meat group.
Urcad-Icrca LrOup
Hems in this group supply many of the vitamins in the group, iron,
and carbohydrate.
4 servings or more of enriched or wholegfain breads and cereals. This
group also includes enriched Dour, macaroni and spaghetti, noodles,
rice and rolled oats, etc.
One serving is 1 slice of bread, 1 ounce ready-to-eat cereal, to
cup cooked cereal, cornmeal, macaroni, rice, grits, noodles, Of
spaghetti.
To round out meals, experts urge us to include foods not included
within the Groups. These might include bUller, margarine, sugars . . .
many of which arc often found in everyday meal pauerns or as in
gredients in recipes. Some vegetable oil can also be included among
the fats used.
or sous lhul conlrbulc |o thc our ood rous scc uyc 1J0.
5
A carl of condensed soup is a COllstant help in your kitchen-whether

you usc it |ui white sauce in a casserole or for cooking liquid in ;1 stew.
The cream soups. which arc useful in so many recipcs. include:
Cream of Celery
Crcam of Mushroom
Cream of Chicken Cream of Onion
Creamy Chicken Mushroom
Often one kind of cream soup may be substituted for another. You wilt
fnd recipes suggesting this <III through the book.
Other soups with countless uses arc:
Cheddar Cheese Golden Mushroom T011;1O
The following chart gives you some "rules of thumb" to usc in crc
ating your own recipes with condensed soups as cooking sauces (sec
SAUCERY chapter for special sauces with specific directions):
DD.IlD S4uper Sauce Usc condensed tomato soup just Ub it comes from
the c:n or lhin bit with water. if desired. Season
U you li ke with a liule prep:lTcd mustard. horse
radish. herbs. \\'orcestershire. etc. Usc as pour~on
bOMLC for h:.mtmrgers. pork chops. and olher
meats.
*
W
M
Gravy
While Sauce or
Cream Sauce
Casseroles
rat Stock or
Broth
Chicken Stew
,\1c:Il Stew or
Pot Roast
Homemade Soup
Add a can of condensed cream soup or golden
mushroom soup to 2 10 3 tablespoons of meat drip
pings (or bUIIr); stir in water or milk for thickness
desired.
Usc canned condensed cream soups or Cheddar
cheese soup in almost any recipe that calls for
white sauce or creanr sauce. Thin with V cup
milk or water for medium white sallce for dishes
such as creamed chicken or creamed vegetables.
One can makes enough sauce for 1 to l1 cups
diced or chopped cooked meat (chicken, turkey,
ham, tuna. shrimp, crab) or 4 sliced hard-cooked
eggs . . plus sensonings as desired.
One can soup also makes enough pour-on sauce
for: ! pound meat as meat loaf. I pound fish
fllets. 2 pounds chicken parts. 2 cups cooked vege
tables (two I-pound cans: IWO IO-ounce packages.
frozen). 6 chops. to sandwiches.
can of any condensed cream soup (or Cheddar
cheese or lomato soup) plus
I
cup waler or milk
(or more 5 needed) makes enough sauce for about
2 cups cooked macaroni or noodles (about 4
ounces uncooked) or I cups cooked rice (about
v? cup uncooked). Add seasonings and cooked
meat or vegetables as desired.
Usc canned condensed beef broth or chicken broth
or consomme in place of homemade stock. Good
for many kinds of stews and pot roasts.
Usc any of the cream soups. chicken broth, or
chicken soups for part of liquid for cooking. If
using a vegetable soup or one with noodles or rice.
;ldd towards end of cooking time.
Usc consomme. beef broth. chicken broth. golden
mushroom or tomato soup for part of liquid to
cook meat. For vegetables in stew, use one of
vegetable soups: add towards end of cooking time
since vegetables are already cooked.
Add canned condensed soup for flavor and body.
NOk (llolll /I.ring Ihi book: A'leri:h (") (re ww/ ill mell//J !O .hoU' itellls
for
which there (lfe recipl's. Uecipes (lfe lisler ill il/dcx fl cnd of book.
8
1i/t
These dishes cook in one pan-and quickly. Homemakers love their
easygoing versatility. Everyone loves their tasle. Who could ask for
morc?
The basics o[ skillet-cooking are simple:
Choose a heavy-bottomed pan that heats evenly and is roomy enough
to hold all ingredients without crowding. Many recipes may also be pre
pared in a chafng dish, large heavy saucepan, or electric skillet.
Combine several foods. As in casseroles, most stove-top recipes call
for meat, fish, or cheese-plus pasta, rice, or potatoes-plus sauce.
When the sauce is a condensed soup, the eating is superlative. Con
densed soups impart extra navor while uniting the remaining ingredients.
Serve your speedy supper dish piping hot with crisp salad and warm
rolls. Now--{ollect the compliments.
SALISBURY
1 <on (10 ountes) tondensed
go|den muthroom soup
J poundt qround beef
| tup fne dry breod trumbs
! cup Iinely tbopped onion
1 egq, s!|ghI|y beoten
' tup woler
S TEA K
Mix IhorOllghly ' cup soup. beef.
bread crumbs. onion. and egg:
shape into ptties. In skillet. brown
patties (use shortening if nccess,ry);
pour off fat. Blend in remaining
soup and water. Cover; eook over
low heat . minutes or until done.
Stir occasionally. Makes servings.
M
M A C A k'N I A N 0 C H S
tup tbopped onion
Iob|etpoon bulIerormorqorine
ron {!0ounret)rondented
treomomuthroom toup
W tup mi|k
3 cupvrookede|bowmororon|
JH cupv tbredded Cbeddor rbeete
8 F
3-pound bone|evx rhurk roo sI,
we|I-trimmed
2 Iob|etpoont our
2 Iob|expoonv tbotIeninq
ron ( \ 6ounrex) tomotoet
'z rup woler
J rup rbopped onion
2 teotpoonx rbiII powder
ron (11 ounre s) rondenxed
tbiIi beH toup
' rupdired green pepper
Cornbreod ortookedrire
In saucepan. cook onion in hutter
untillcndcr. Blend in soup and milk;
add macaroni and checse. Heat until
cheese melts; stir occasionull).
Makes about Clips.
M X I C A L |
Cut meat into thin strips: sprinkle
with !lour. In skillet. brown mcat in
shortening: pour off fa!. Add IOl
1
Ia
toes. waler. onion. and chili powder.
Covcr: cook ovcr low hcal I hour.
Add soup and green pepper: cook
covered : hour morc or until
Icnder. Slir occasionally. Servc over
bread. Makes about
cups.
P O k C U F I N M A 1 8 A l L S
(/|tInrtd ttI| owr)
ron (10ountet) rondenxed
Mix |rOll[|} V cup soup. beef.
Iomoto oup rice. egg. onion. salt. and pepper.
pound gtound bee f hhaQc Jrmly into I6 caIDa1s,
rupquitk-rook|ng rice, unrooked
skil1e!. brown mC;lthalis (usc short
gg, $lghlly beo|en
clling if necessary): pour off fat.
rup fneIy rhopped onion Blend in rcmaining soup, waler.
Y teoxpoonso|l mustard. and garlic. Cm'cr: cook
Gene rot dosb peppot
ovcr low hC:lI minutes or unlil
rup woIer
leotpoon prepored mustotd
1 amcIIrIov gorlr, m|nred
done. Slir occasionally. r'Iakcs ;\bollt
cups.
C H I C+ F N H A S H
ton(1D ountes) tondensed
treomof mushtoom soup
V tup milk
\ ton(Sountes) thonkthitken,
ot I tupdited tooked
thitkenorlutey
ton (8 ountes) tuI green beons,
droned
2 Iob!esponsdited pimiento
0osh nuImeg
0osh pepper
cupshoItooked rice
5'U P R
\ tups tubed rootI, steok,
or thitken
tup |eDovervegetoblev
TM (1 uountes) tondo ed
treon:oftelery soup
Mi|k orwoIerosneeded
Toost
In saucepan. blend soup :lIId milk:
add chicken, beans. pimiento, nut
meg. and pepper. Heat slowly; stir
often. Serve over cooked rice.
Makes about 4 cups.
| F F T'V k S
In saucepan, combine all ingredients
except toast. Heal; slir occasionally.
Serve over toast or in patty shells.
Makes about Z' cups.
VARIATIONS: Substitute cream of
chicken. mushroom, or tomato soup
for cream of celery soup.
H F - M A N S F A N | 5 H R | C F
pound ground beef

) tup tbopped gteen pepper
) tupthopped onion
\ lotge t|ovegorlit, minted
1 ton ( I ountet)tondensed
IomoIo soup
1\ tupx woIer
I' tupx quItktook|ng rite,
untooked
Iobletpoon Wortestervbite
71 Ieospoon xo|l
Generous dosb peppet
In skillet. cook beef, Sreen pepper_
and onioll with sarlie until vege
tables arc tender; stir to separate
meat. Add remaining ingredients.
Cover; cook over low heat I Umin
utes or until liquid is absorbed. Stir
occasionally. Makes about 5 cups.
V A ! F A R M S A N
poundIhin|y s|Itedveo| tuI|eI
5olI
Fepper
\ egg, s|ighI|y beoIen
1 Iob|espoon woIer
tup6nedry breod trumbs
IoblespoonsshorIening
! ton (!0aountes) tondensed
IomoIo soup
& tupwoIer
tupf|nelythopped onion
! smo|l t|ove gor|it, minted
0osh gtound Ihyme
4 slites (obouI 4 ountes)
Morore|!o theese
tup groted Formeson theese
Pound veal: sellson with salt and
pepper. Cut into servingsize pieces.
Ueat egg and I tablespoon water.
Dip veal i n egg mixture, then in
bread crumbs. In skillet, brown veal
in shortening (usc additional short
ening if necessary). Arrlnge veal in
2quart shallow baking dish (12xS
x2"). Mix soup. '/ cup water. onion.
garlic. and thyme; pour over veal.
Top wilh ;vlolzlrellll lnd Parmesan
cheese. Bake al 350F. for 20 min
utes or until veal is tender. Makes
servings.
5 K I L ! T F k A N+5 ' N N O O 0 L S
poundfronkfurIe, tut in ho|f
diogonolly
tup thopped onion
] Ieospoonbosi|ororegono |eoves,
trushed
2 lob|espoons buIIeror morgorine
ton (10 ountes)tondensed
treomofte!eryor mushtoomsoup
tup milk
'j tupthopped tonnedlomoIoes
2 tupstookedwide nood|es
2 lob|espoons thopped porsley
C H O F
pound round steok ( Ihitk)
I) tups diogonol!y s!ited te!ery
J medium green pepper,tur in
1-|nth squores
2 Iob|espoons so|od oil
ton (10 ountes) tondensed
golden mushtoom soup
tupwoIer
1 Iob|espoonsoy soute
( tup green onionssIited
dIogonolly in !inth pietes
Cooked rite
[n skillet. brown frankfurters and
cook onion with basil i n butter until
tender. Stir in remaining ingredients.
Heat; stir occasionally. Makes about
cups.
S O U FY
Freeze meat hour to frm (makes
slicing easier); slice into Vcr) thin
strips. In skillet. cook celery lnd
green pepper in oil until ]ux tender:
push to one side. Add meat; cook
until color changes (about 3 to
minutes). Add soup. water, soy, and
green onions. Heal; stir occasionally.
Serve over rice. Makes about V
cups.
! |
12
5 F A G H T T |
2 xlicex boton
1 medium onion, tbopped
\ Ieoxpoonx tbi|i powder
|orge Hove gor|ic, minted
\ con ( 1 0 ounces)tondeed
IomoIo xoup
tup woIer
I tupdIted tooked beef
\ medium green pepper,
tul in xtripx
Cooked xpoghelIi
5 O U I H E k N 5 1 Y L E
In saucepan. cook bacon until crisp:
remove and crumble. Cook onion
wilh chili powder and garlic in drip
pings until tender. Stir in soup,
water, beef. and green pepper.
Cover; cook over low heat ]0 min
utcs. Slir occilsionally. Serve over
spaghetti. Gilrnish with bacon.
Makes about ' cups.
5 F A G H T T I F k A N K F U k TTk S U P F 6 k
cupcbopped te|ery
cup tbopped onion
2 Ioblexpoonx xborIening
poundfronklurlerx, culin
-incbxl!cex
ton (lo4 ountex)tondenxed
lomoIo xoup
cup woler
1 leoxpoon Worcexterxbite
Cooked xpoghetti
Cook celery and onion in shorten
ing until tender. Add frankfurters:
cook until lightly browned. Stir in
soup, water, and \orcestershirc.
Cook about 15 minutes to blend
favors; stir often. Serve over hOi
cooked spaghetti. Makes about o
cups.
1 U N A S H O k T C A K
Blend soup and milk; add lUna,
peas, and pimiento. Heal; slir often.
W
ton (I04 ountex) condenxed
creomofte|ery, cbicken, or
muxbroom xoup
a tup mi|k
Serve over biscuits or toast. Makes
.
about 1
1
1 cups.
1 ton (oboul7ountex)Iuno,
dtoined ond!loked
cup cooked peox
I xb|expoon cbopped pimIenlo
HoIbIxcuilxorIooxt
5 K | L16 T C H | C K E N 0 E L I G H 1
2 poundx chitken portx
tupI|our
tupsborIening
\ con ( I 0 ountex) condenved
cbicken gumboxoup
2 tob|expoonx ketcbup
Dust chicken with four. In skillet.
brown chicken in shortening: pour
or fat. Stir in soup and ketchup.
Cover: cook over lo\ heat 45 min
lites or until tender. Stir occasion
ally. Makes servings.
*
1 U N A A L A K I N G
<up shced celery
2 tob|expoonxcbopped onion
tob|etpoonbullerormorgorIne
con (10 ouncex]condenxed
creom ofmuxhroom soup
_ cup mi|k
! con(obout7 ouncexJ tuno,
dro|nedondI|oked
2 tob|expoonx choppedpimiento
Chopped pots|ey
Tooxt orbixcuils
In saucepan, cook celery and onion
in buller unlil tender. Blend in soup;
gradually slir i n milk. Add tuna and
pimiento. Heat; stir occasionally.
Garish with parsley. Serve over
loasl. Makes about 2Z cups.
L A 5 T M I N U T F 5 U F F F k
con (I2ouncex)|uncbeon meoI,
cut In vlripx
medium onion, tbinly xliced
2 toblexpoonx buller or morgorine
con (10A ouncex)condenxed
creom ofmuxhroom $o0p
cup milk
2 cupxcubed cooked poIoloex
2 Iob|espoonxchopped porxley
Doxh pepper
In skillet, brown meat and cook
onion in butter until tender. Blend
in soup and milk. Add remaining
ingredients. Heat; stir occasionally.
Makes about 3'/ cups.
T U N A 8 F A N 5 U P F F k 0 | 5 H
cup chopped onIon
2 tob|expoonxbuIlerormorgorine
con( I0ouncesJcondensed
cbicken brolh
1) cupxquick-cooking rice,
uncooked
' cup t|iced woter cbexlnutx
1 teoxpoon xoy xouce
1 con (oboul7 ouncex) tuno,
dro|ned ond Iloked
cup cooked ItolIongreen beons
In saucepan, cook onion in buller
until tender. Add broth, rice. water
chestnuts, <lnd soy. Bring to a boil;
stir. Reduce heat. Cover; cook over
low hcat 3 minutes or until ricc is
done and all liquid is absorbed. Add
tuna and beans. Heal; stir occasion
ally. Serve with additional soy.
Makes about 4 cups.
J 3
I4
Casseroles to Your
Hail to the casserole-wonderful way O bring a l<Isty meal to the table
right in its baking dish.
Choose your own reason for making a casserole tonight. You prob
ably have the ingredients on hand-some meat, fsh, poultry, or cheese
plus pasta, rice, or potatoes to extend them. A vegetable adds contrasting
color and texture.
Now for the perfect sauce that's ready at your fngertips-a can of
soup. It seasons and brings together all the other ingredients. The cream
soups-eream of celery, mushroom, chicken-and Cheddar cheese soup
hlend beautifully wilh almost any casserole combination. Tomato soup
also wins honors. And remember-one soup may often be substituted
for another with delightful results.
Prepare casseroles in advance if you wish and refrigerate or freeze
before baking. Either way, allow extra baking time. Another advantage
-- asseroles wait patiently in a low oven when dinner is delayed.
Children eating ahead? Just prepare several smaller baking dishes.
Feeding unexpected company is a breeze-reach for a can of soup
and the ingredients in the following recipes. Another good casserole on
the way!
PIR+6<1
ton (10 ouncexJtondenxed
tteom oce|ery, tbitken, or
muxhroom xoup
cupm||k
2 conx (obout7 ouncexeotbJ tuno,
droined ond Boked
2 bord-cookedeggx, x|ited
1 cup tooked peox
cup xIigbIly trumbled pototo tbips
11
I n I-quart casserole. blend soup and
milk; stir in tuna. eggs. and peas.
Bake at 350F. for 25 minutes or
until hot; stir. Top with chips; bake
5 minutes more. Makes about 4
cups.
T O M A 1 O 8 F F C A 5 5 F k O L F
pound ground beef
(UP chopped onion
1 cup shredded Cheddar cheese
can (10 ounces) condensed
tomato IOUp
2 cups cooked medium noodles
(UP cooked corn
cup water
In saucepan, brown beef and cook
onion until tender; stir to separate
meal. Pom off fat. Stir i n ^ cup
cheese and remaining ingredients.
Pour into ll-quart casserole. Bake
at 31. for minutes or until
hot; stir. Top with remaining cheese.
Makes about 5 cups.
Y A N K N O O D L 8 A K F
V pound frankfurters, cut in
V-inch pieces
cup chopped onion
2 tablespoons butter or margarine
\ can ( \ 0 ounces) condensed
tomato soup
y cup woter
1 teaspoon prepared mustard
2 cups cooked noodles
2 tablespoons bullered bread
crumbs
In saucepan, brown frankfurters and
cook onion in butter until tender.
Stir in remaining ingredients except
crumbs. Pour into I-quart casserole.
Bake at 350"F. for 25 minutes or
until hot; stir. Top with crumbs.
Bake 3 minutes more. Makes about
31 cups.
C H ! C K N F I
1 cups cubed cooked chicken
1 cup cubed cooked polatoes
cup cooked mixed vegetables
cream of chicken soup
cup milk
\ tablespoon fnely chopped onion
Generous dash poullry seasoning
\ cup biscuit mix
cup cold waler
I n Ph-quarl casserole, combine all
ingredients except biscuit mix and
water. Bake at 1. for 15 min
utcs: stir. Meanwhile, combine bis
cuit mix and watcr as dircctcd on
package: spoon 6 biscuits around
cdgc of casserole. Bakc 3 minutes
more or until biscuits arc done.
Makes about 4 cups.
15
5 A V O k Y 5 F A G T T | C A 5 5 k O L
pound ground beef
cup cbopped onion
cupcbopped greenpepper
1 mediumUovegor|ic, minced
con (10ounces)condenxed
creom ofmuxhroom xoup
con (\01ouncex)condented
tomoto xoup
cup woter
cupxbreddedxhorp procexv
cheexe
4 cupx cooked xpogbetti
In skillet, brown meat and cook
onion and grecn pepper with garlic
until tender (ucshortening if neces
sary). Stir !O separate me:l!. Add
soups. lI ater. cup cheese, :md
spaghetli. Pour illlo 2.quarl casse
role. Uake at 3 50F. for 30 minutes
or until hot; stir. Top with remain
ing cheese. Uake until cheese melts.
bkes about 7
cups.
T U k K 6 Y 5 T k O C A N O F F
cupdiced gteen peppet In saucepan, cook green pepper and
cupchopped onion
onion in butter until tender. I !
2 lob|expoonx buIlerormorgorine
quart casserole, blend soup and sour
1 con (10ounces)condenxed
cream. Stir in remaining ingredients.
creom o muxbroom xoup
P
] cup xour creom
2 cupx cooked noodlex
J cupxcubed cooked turkey
teoxpoon popriko
until hot; stir. Sprinkle with addi
tional p'prika. Makes abollt ^
cups.
C A F T A ! N ' 5
cupxliced celery
2 tobIexpoonx cbopped onIon
2 tobIexpoonx butter ormorgorine
con (10ouncex)condenxed
creomomuxbroomxoup
Y cup milk
1` cupx dicedcooked xbrimp
1 cupcooked peox
0ovhgroundthyme
7 cupxxeoxonedmoxhed poIotoes
cup xbreddedprocexxcheexe
C H O I C
In saucepan. cook celery and onion
in buller until tender. Ulend in soup.
milk. shrimp. peas. and thyme.
Pour into 2quarl casserole; spoon
potatoes around edge of casserole.
until hOI. Sprinkle with cheese. Bake
unlil cheese mel Is. f,-akes abollt
3Y cups.
P
F I J A H F A 0 C H I C K N
t OfI covcr)
2 poundx cb|ken portt
2 Ioblexpoonx xborten|ng
con ( \ 0 ouncex)condented
creomof cb|cken toup
cup m|Ik
8 tmoll wbo|ewh|Ieon|onx
(cbout pound)
Ieotpoon pou|Iryxeoxon|ng
Ieotpoon pepper
2 cuptcorrotxcutin incb x||cm
pockoge (\0ouncet)frozen
Fotdhook ||mo beont
T U N A
con ( \ 0ouncex)condenxed
creom ofce|eryxoup
cup milk
2 cupxcooked noodlet
2 Iob|expoontcbopped porx!ey
2 toblexpoontd|ced pim|ento
2 conx(obouI7ouncex eocbJtuno,
droIned ond floked
2 Iobletpoonx buttered breod
crumbt
In skillet, brown chicken in shorten
ing; pour of f:t. Stir in soup. milk.
onion. :lnd seasonings. Cover; cook
over low heat 1 5 minutes. Add car-
rots and beans. Cook 1 minUles
more; stir occasionally. Armnge in
IO-inch round b:lking dish: cover.
Store i n freezer. To reheat: Pl:ee
covered casserole in cold oven.
B:ke at 400F. for I hour 13 min
utcs; uncover. Bake 13 minutes
more or until chicken is tender.
Makes 4 servings.
R;riyerotorMethod: Omit freezing.
Refrigcmtc overnight. Bake covered
at 400F. for 45 minutes; uncover.
Bake I5 minutes more or until
chicken is tender.
CA 5 5 k O l F
In IV2-qlmrt casserole, combinc
soup and milk; stir in noodles. pars
ley, pimiento. and tuna. Bake at
400F. for 3 minutes or until hot;
stir. Top with bread crumbs; bake
5 minutes morc. l'lakes about 4t
cups.
A U G k A T | N 5 F | N A C H A N 0 N O O D l 5
con ( I 0 ouncet)condenxed
creom ofmuthtoom toup
) Ieotpoon ground nuImeg
'2 pockogex ( \ 0ouncexeocb)
Irozen chopped xpinoch,
cookedond droined
2 cuptcooked noodlex
] cup mi|k
1 rup>breddedprocecheexe
[n lin-quart casserole, combine a\1
ingredients except cheese. Bake at
350F. for 30 minutes; stir. Top
with cheese. Bake until cheese
melts. f'lakcs about 5 cups.
I
18
F A V O k I T F H A M ' N F OTATO A K
ton (10ountex) tondensed
treomomushroom sou
tu mI|k
0oxh eer
4 cuxthin|yslitedolotoes
1 tus dicedtooked hom
1 tmo|lonIon,tbinlysliced
T tob|exoon bullerormorgorIne
0oxb orIko
Combine soup, milk, alld pepper.
In 2-quan casserole, arr;mge alter
nate layers of potatoes, ham, onion,
and sauce (cover ham completely
with sauce)_ Dot top with butter;
sprinkle with paprika. Cover; bake
at J75F. for I hour. Uncover;
bake 1 5 minutes more or until pota
toes arc done. Makes about 4 cups.
M A C A k O N l A N 0 C H S ~F A M I I Y 5 TY L
cuthoed onion
2 toblexpoonx buIIerormorgorine
T con ( T 1 ountes)condenxed
Cbeddor tbeexe oup
W cup mi|k
\ toblesoon reored mustord
Generouvdoxb eer
J tustookedelbowmocoroni
2 tob|esoons bulIered breod
crumbs
In saucepan. cook onion in bUller
unli| tender: blend in soup. Grad
ua| |y stir in milk. mustard. and pepper:
add macaroni. Pour into I'!-quan cas
serole. Bake at Jl. for 25 minutes
or until hot; stir. Top with crumbs; bake
3 minMtes more. Makes ahout 4 cups.
"
O Y 5 1 k ' N H A M N O O 0 L 8 AY
tupcbopped cooked hom
cup chopped onIon
2 Iob|espoonsbuIIerormorgor|ne
2 Ioblespoons Bour
con(10\ ounces) condensed
oyslerslew
tup mi|k
0osb boIpeppersouce
1 Y cupscooked nood|es
GroledFormeson cbeese
In saucepan, brown ham and cook
in four; gradually stir in stew. milk.
and hOI pepper sauce. Cook, slir
ring until thickened. In I-quart
casserole. combine soup mixture
with noodles+ Top with cheese.
Bake al 350"F. for 30 minules or
until hot. Makes about 211 cups.
F O kY C H O F8 A N 8 AY
6 pork chops(obouI2pounds)
can (10% ounces)condensed
creom ofce|ery or mushroom soup
pockoge(9ounces]frozen cuI
greenbeons, porIiol|yIhowed
0oshcrushedIhymeleoves
teospoonso|I
Ieospoon pepper
In oven-proof skillet. brown chops;
remove from pan. Pour off fal;
Iir in soup_ beans, and thyme.
Arrange chops on lop; $prinkle with
salt and pepper. Cover; bake al
350"F. for 45 minutes or until
chops arc tender. 4 servings.
C H S Y T 1N A 8 AY
tup chopped onion
2 Iob|espoov buIIerormorgorine
con( 1 0 ounces)condensed
creom of te|etysoup
' cup woIer
1 up shredded sborp Cbeddor
cheese
2 cupscooked nood|es
W con{obouI7ounces)Iuno,
droined ondfoked
2 Iob|epoons diced pimiento
In saucepan, cook onion i n buller
unlil tender. Stir in soup, water, :
cup cheese, noodles. tuna, and pi
miento. Pour into I-quart casserole.
Bake at 350"F. for 25 minutes or
until hot; stir. Top with remaining
cheese. Bake unti| cheese melts.
Makes about 4 cups,
[9
J
C H | C K 'N H A M 8 A K F
con (4 ounces)s|ted musbrooms,
dtoined
2 IobIespoons tbopped onon
2 lob|espoonscboppedgteen
pepper
smol| tIove gor|ic, mnced
0oshcrushed Ibyme leoves
2 Ioblevpoons buIteror morgorne
con (\0ounces)tondensed
creom oftbcken soup
2 cups tooked spogbeIIi
1 cupsdited ceoked bom
1 cup cbopped connedIomoIoes
In saucep:lIl. brown IIllishrooms and
cook onion and grcen pcpper with
garlic and thyme in bUllcr until
!cnder. Add reHa!n!ng ingredIens
pour inlo Ph-quart casserole. Bake
at 1. fOr 25 minules or until
hOI; stir. Makes abolLt 5 cups.
.
!
O V N M A C A k O N !
1 con ( 11 ounces)condensed
IomoIo bitque soup
tup woIer
\ cupssbredded Cbeddortheese
2 Ioblespoons grolad Formeson
theexe
leospoon oregono |eoves, crushed
Ieospeon gorlIt xo|l
2 cupscooked sprol-shoped
mocotoni
F ! N W H L
1) tups cubedcooked bee,lomb,
potk, orveo|
Ieospoonoregonoleoves, crusbed
2 lob|espoons bu|Ieror motgorine
\ con (10 ountes)condensed
golden musbroom soup
' cup woIer
cupcbopped connedIomoloes
\ cupcookedcuIgreen beons
1 cupb|stuil mix
2 Ioblespoont groIed Formeson
cbeese
!n I-quart casserole, blend soup.
waler. cheeses. :tnd seasoning. Slir
in macaroni. Bake :lt `1. for ,
minutes or until hOI; stir. Garish
with grcen pepper rings i[ desired.
Makes about 311. cups.
C A 5 5 k O 1
| 5Uucejan, brown me:L! with !~
gano in buller. Stir in soup. cup
water. tomatoes. :lIId green bcans.
Pour into 1'-quart casserole. Bake
at 450F. for ! minUtes. r'ean
while. combine biscuit mix ,ld v
Clip cold water; mix as directed on
package. Roll out into 8-inch
5quare: sprinkle with cheese. Ro!!
up jelly roll fashion: cut inlo 8
slices. Place biscuits around edge.
Bake 1 5 minutes more or until
browned. Makes servings.
W
W
5 H k l M F ' N 5 H L L L C A 5 5 k O L
ton (!0ountes)tondensed
creom of te|ery soup
tup mi|k
1 lob|espoon sherry
Ieospoon turry powder
1\ tupsdited cooked shr|mp
2 tups tooked she|l motoroni
7 Iob|espoons chopped pors|ey
In I -quart casserole, blend soup,
milk. sherry, and curry powder.
Add remaining ingredients. Bake
at 350F. for 30 minutes; stir.
:-akes about 3\2 cups.
F k A N K - F OTATO 8 A K
tup thopped on|on
1 Ioblespoon buIlerormorgorine
con (10 ountes) condensed
treom of te|ery soup
tup woIer
1 Iob|espoon prepored musIord
4 cups s|ited tookedpoloIoes
6 fronkfurIers, s|oshed
5 A F O O 0
con (10ounces)tondensed
creom ofmushroom soup
'
cup moyonnoise
' cup mi|k
1 con(5ounces)shrimp, droined
1 ton (oboul7ounces)Iuno,
droIned ondf|oked
cup s||ced woIercheslnuIs
1 tup f|nelythopped ce|ery
7 Ioblespoonschopped pots|ey
2 teospoons 6nely chopped onion
2 cupscooked mocoroni
Popriko
In saucepan. cook onion in butter
until tender; stir in soup. water, lnd
mustard. Add potatoes. Pour into
I t-quart shallow h<lking dish (lOx
6x2"): top with frankfurters. Bake
at 400F. for 25 minutes or until
hot. Makes servings.
8 A K
In I '-quart casserole, blend soup.
mayonnaise, and milk. Add remain
ing ingredients except paprika. Bake
at 350F. for 30 minutes or until
hot; stir. Sprinkle with
P
ilprika.
Makes about 4 cups.
2 1
22
!/L1^L / DLLl-L/LH
Whafs the heavy-weight item in most food budgets? Meal. What's the
champion dish al most meals? Meat again. And the meat (lUll oFten
merits the greatest applause is beef. Conscientious cooks arc always on
the lookout for ways to make the most of this perennial winner. For
them, the following recipes. Each ill` convenient condensed soup and
each boasts serve-it-agai n favor.
STEW 'N DUMPLINGS
tup thopped onion
1 Ioblevpoon bulIeror motgorine
con (J0!rounces)condensed
vegeloble soup
] xoup ton woIer
\' tupx dIcedcooked beef
\ tu bistuil mi
cu mi|k
I.: saucepan, cook onion in huller
until Icnder. Add soup. water. ;md
heef. Bring to boil. jlcaTlwhilc.
combine hiscuit mix and milk. Drop
5 to spoonfuls on hoiling soup.
Cook uncovered over low heat 10
minutes. Cover: cook minutes
more. Makes "boIlt 3 cups.
CREAMED COOKED BEEF
! tup IbinIys|icedceIery
I
tup chopped onIon
Generousdoxhtrushedlhyme
leoves
2 loblespoonsbullerormorgnrine
con (10zounces) tondensed
creom ofmushroom xoup
cu woter
\' cups dited cooked beet
) cup cooked peov
TootIor cooked noodlet
in sallcep:l. cook celery and onion
with thyme in bUller until tender.
Stir in remaining i ngredients except
lOat. Heat: stir occasionally. Serve
over to"s!. rhkcs about 3 cups.
M
S A U C Y B F F F H A 5 H
2 cupxdiced cooked beef
7 tupx dked tooked poloIoex
tupFneIy tbopped onion
4 Iob|expoonx buIIerormorgorine
1 ton ( 1 0 ouncex) tondenxed
creom ofre|eryxoup
y tup cbopped pon!ey
J Ieoxpoonx WortexIersbire
1 :ob|expoon keItbup
0oxb pepper
In skillet, brown beef and potatoes
and cook onion in butter until
tender. Stir in remaining ingredients.
He;t; stir occasionally. loakes abOllt
3i cups.
S W | S S S 1 A K W | T H V G 1 A L S
1 poundtroundxIeok ('lbitk)
7 Iob!espoonv xborIening
1 ton (10ountex)tondenxed
Frentbonionsoup
' tup woIer
leoxpoon xolI
loovpoon pepper
4 mediumtorroIx(obouI ] pound),
tuIin2-incbpiecex
4 medium poIo loex (obouI I
poundx), tul |n bo|f
2 lob|expoon>!|our
Ioblexpoon tbopped pon|ey
Pound meat; cut into serving-sizc
pieces. [n skillet, hrown meat in
shortening. Add soup, Y cup water,
and seasonings. Cover: cook over
low heat 3 0 minutes. Add carrots
and potatoes. Cook I hour more or
llntil tender. Stir occasionally. Grad
ually blend .4 cup water into flour
until smooth: slowly stir into sauce,
Cook, slirring until thickened. Gar
nish with parsley. Makes 4servings.
Y A N K P O 1 k O A S T
J Io4-poundbee!poIrooxI
ton ( \0!z ountex) tondenxed
Frenthonionxoup
tupwoIer
2 lo4 Ioblexpoonsf|out
I nlargc heavy pan. brown bcef (usc
shortening if ncccss;lry); pour olT
fat. Add soup. Cover; cook over
low heat 21 to 3 hours or until
meal is done. Slir occasionally.
Gradually blend water in\o nour
until smooth; slowly stir inlo sallce.
Cook. slirring until thickened,
Makes 6 to 8 servings.
23
Z
8 A k 8 C U 0 5 T F A K S U F k M
2 poundsbonele round sIeok
(' Ibick)
Iob|espoons Ilour
2 Iob|espoons sborIen|ng
con (I 0: ounces)condensed
IomoIo soup
cup cbopped onlon
cup cbopped ce|ery
I smo|| c|ovegor|ic, m|nced
Iob|espoon brown sugor
Iob|espoon WorcesIersb|re
Iob|espoon |emon ]ulceorv|negor
Ieospoon prepored musIord
Generous dosh boI pepper souce
Cooked r|ce
Pound four into meal; cut inlo
serving-size pieces. In skillet. brown
meat in shortening; pour of fat.
\dd remaining ingredients except
ricc. Cover; cook over low heat I
hour 30 minutes. Stir occasionalJr.
Serve with rice. Makes 6 servings.
S O U P k S 1 k O G A N O F F
1 pounds bone|ess round sIeok
(" Ih|ck)
\ con (obouI 4 ounces)s||ced
musbrooms, dro|ned
\ cup cbopped on|on
\ smo|lc|ovegor|ic, m|nced
2 Iob|espoons butterormorgorlne
con (\0ounces)condensed
consomm
y cup our
I cupvourcreom
1 Iob|e:poon cbopped pors|ey
Cooked nood|es
Freele meat ! hour !O firm (makes
slicing easier). Cut meat into vcr}
thin strips. In skillet, brown mush
rooms and cook onion with garlic
in butter until ]uxi tender: push to
one side. Add meat. Cook until
color changes (about 3 to 4 min
utes). mcnd consomme into nour
until smooth; stir inlo meat mixture.
Cook. slirring until thickened. Add
sour cream and parsley; heat. Serve
ovcr noodles. rlakes about 3 cups.
S M O 1 H 6 k 6 0 S 1 A K k O L L - U P S
1 pounds Ib|nlysIiced round
sIeok |: Ib|ck)
1 cups prepored pockoged
berb seosoned sIuFng ml
7 tob|espoons shorIenlng
\ con (10ouncesJcondensed
creom of musbroom or
golden mushroom soup
cup woIer
Cut steak into pieces (about 8x4").
Pound with meat hammer. Place V
cup Slufng ncar cenler of each
piece of meat. Ro|| up; tuck in ends
and fasten with skewers or looth
picks. D ski| |et_ brown roll-ups in
shortening; pour of fat. Add soup
and water. Cover; cook over low
heat I 1 hours or until tender. Slir
oceasionallr. 6servings.
W
P
M
T O M AI O 8 I S T W
1! poundvbeefcubes (1!;-inth)
2 Iobletpoont shorlening
\ con (J0ountes)tondensed
lomoIo soup
] tup woter
6 smoll wholewhiIeonionv
b smoll torron,tutin holf
pctoIoev, quorlered
leospoon lhyme leoves, crushed
Brown meat in shortening in 'ilrge
heiv)' pan. Add soup and wilter.
Cover: simmer 1 1 hours. Add re
maining ingredients. Cover; cook I
hour or until vegetables arc tender.
Stir occasionally. Unco\'cr; cook to
desired consistency. Makes (tbout
cups.
A S Y S W I S S S 1 6 A K
1 poundx round sIeok
(' lhitk)
2 toblespoons shorIening
ton l10ountes)tondensed
goIden mushroom soup
1 tupthopped tonnedtomotoes
' tup thopped onion
tupwoIer
0oth pepper
Pound steak; cut into serving.size
pieces. In skillet, brown steak in
shortening; pour ofT f:u. Add re
o
maining ingredients. Cover; cook
over low heat I hour mimLlcs
or until tender. Stir occasionally.
Makes 4 to servings.
N O k S M A N ' S S T W
W
1 pounds beeltubes (1inth)
7 toblmpoons shorIening
In large h{av) pan. brown b{{f in
shorlening; pour off {:I. Stir in re
maining ingredicnts except onions.
Cover: cook over low heal Iv
hours. Add onions: cook I hour
more or unIil meat is tender. Stir
occasionally. 1<fakes about 5 cups.
1 con (\0 ounces) tondenxed
golden mushroom soup
'4 tup wotet
' tup thopped tonnedIomoIoev
1 Ieotpoon wine vinegor
Gnerousdoxh tinnomon
2 whoIetlovev
pound (obout 16) smoll whole
whiIe onions
J
26
8 F 0 - U F N O O 0 L E 5 ' N F A N 5
pound roundsleok("lhitk)
Y cupchopped onion
1 medium Uove gorlIt, mnced
Ieospoon so|l
leospoon bosil leoves, truxhed
leospoon pepper
2 Ioblmpoons vo|od oi!
con (10ounces)condensed
go!den mushroom soup
con (I5ounces)kidneybeons,
droined
2 tupstooked noodles
ton (oboul 8ountes]sIewed
lomoloes
Freeze meat I hour to frm (m:lkes
slicing easier); slice iMto vCrj thin
strips. In skillet, cook onion with
seasonings in oil until illJt tender:
push to one side. Add meat: cook
until color changes (about 3 to
minutes). Add remaining ingredi.
ents. He:lt; stir occasionally. Makes
about 6 cups.

5 T F A K | N 5 A U C F
\ poundsround sIeok (Ihitk]
2 IobIevpoonsshorIening
1 ton (10ounces] condensed
treom olmusbroomsoup
tupwoIer
Pound steak: cut i n serving-size
pieces. In skillet, brown steak in
shortening; pour off fat. Add soup
:md water. Cover: cook over low
heat I hour 30 minutes or until
tender. Stir occ'lsionally. Makes
to 6 servings.
5 F | C Y 5 H O k T k I 8 5
poundssbotIribx, Irimmed
ond tuI in se~ing-size pieces
7 Iob|espoonsshotIening
2 cons ( l0 ounces eoch]
tondensed go|den mushtoom soup
soup ton woIer
Ieospoon o|Ispice
Ieospoontinnomon
tups untooked medium nood|ex
potkoge [9ountex]Irozentut
greenbeons
| tpdiced pimienIo
In large heavy pan. brown
l\
c.n in
honening; pour off fat. Add Suup.
water uUu seUboHil
l gs. Cover: conk
o\'cr low heat 2 haul 30 minutes. Stir
occasion:llly. Spoon off f;lI. Add re
maining ingrcdi.nts. Cover: cook Z
minutes or until noodles Uone. Slir
often. Makes servings.
M
5 1 k O G A N O F F 5 1 W
3-pound boned tbutk tootI
2 Iob|etpoont thortening
2 tont (10 ounteseoth]
tondented cteom ofmuthroom
toup
tup tourtteom
tup woIer
1 Ieotpoon popriko
Generouv dovb pepper
1 poundmed|umtorroIt,holved
1 poundwho!etmo!|wbiIeonIont
Cookedwide noodlet
Trim fat from meal and cuI inlo l
inch cubes. In large hea\'y pan.
brown hcef in shorlening; pour of
fat. Add soup, sour cream, waler.
pOlprika, and pepper. Cover; cook
over low heal I hour. Add vege
tables. Cover; cook over low heal
hour longer or until meat :md
vegetables arc tender. Slir occasion
ally. Serve with noodles. Makes
aboul 8 cups.
C H U N K Y 8 F F F ' N N O O 0 L F 5
ton (obouI 2 ountet)t|ited
muvhroomv, droIned
tup tbopped onion
2 Iob|etpoontbuIIerormorgorIne
! ton(19ountet)thunkybeefxoup
" tup tour treom
1 u] tooked nood|et
2 Ieotpoont popriko
In saucepan. brown mushrooms
and cook onion in buller until len
der. Add remaining ingredients.
Heal; stir occasionally. Makes about
3 cups.
F F F F F k 5 T F A K
! poundtround vIeok(A" Ihitk] Pound steak; cuI into serving-size
2 tobletpoont vborIenIng pieces. In skillet. brown meat in
con ( 0 ountet) tondented shortening; pour off fat. Stir in
IomoIo toup
soup. water, and lemon juice.
} tup woler Cover: cook over low heat hour
1 teotpoon |emon uite 15 minutes. Add pepper. Cook 15
'1 tupgreenpeppetvIrpt \nUf5 more or until meat is
tender. Stir OCC08\OD0]. 4 to 6
servings.
/ND\HLLH l 3 W/X5
Thank heaven for hamburger! Without iI, what would thrifty cooks do?
With it, there arc a thousand delicious possibilities. Here are a few of
them, all brightened by handy condensed soup. Bonus: Soup helps
prevent shrinkage in meat loaves and burgers while contributing extra
flavor.
5 F k A 0 - A- U k G k
ton(10 ountes)tondenxed
IomoIo soup
! poundv ground beef
tup |nely thopped onion
Iob|espoon prepored musIord
Iob|expoon WortexIenhIre
Ieospoonxolt
Ieospoon prepored horxerodish
0nsh peppcr
8 fronkfurlerbuns,splitondIootIed
8 slIcex (8ountes) protexx
Ameriton theexe
Combine ''3 cup soup with reWain*
ing ingredients except buns and
cheese. Spread mixture evenly over
bun halVes, COlter edges completely.
Broil 4inches from heal for 5 min
utes or until done. Top with re
maini ng soup and cheese. Broil until
cheese melts. Makes 8 sandwiches.
M A T A L L S T F W
28
\ poundgroundbeel
\ eqg, s|ighI|y beoIen
y cvp smo|| breodtubes
) tup !ne|y thopped onion
V Ieoxpoon xo|I
2 Iob|espoons shotIening
ton (\I ountes) tondensed
beelbroth
ton(\0) ountes) conensed
IomoIo soup
\ Ieospoon Ihyme leoves, trushed
\ ton(obouI1 ountes)smo||whole
whiIepoIoIoes,droIned ondtuup
con( ountes)slitedtorrou,
droined
Mix rhorouglrly beef. egg, bread
cubes. V cup onion, and salt. Shape
/irml) nto J6 mea!bal
s. In large
sauecp:Il, brown WCIlball5 <
t
nd cook
rcm:ining onion in shortening; pour
off fat. Add rem:ining ingredients.
He:!; stir occasion:lly. rlakcs "bout
6 cups.
O L 0- F A 5 H I O N 0 M F A T L O A F
ton(\ 0 ountex)condenxed
vegeIoblexoup
2 poundx ground beef
) tup thopped onIon
cup6nedrybreod trumbx
\ egg, tlighIly beoIen
Ieoxpoonxo|l
0oxb pepper
Combine all ingredients; mlX
Ihoroughly. Shape frmly into loaf
(8x4x21h"); place in shallow baking
pan. (Thorough mixing and frm
shaping will produce a moist, easy
to-slice loaf.) Bake at 375cF. 1
hour 1 5 minutes. servings. VARI
J!, After loaf has baked
hour, garnish top with 4 tomato
slices and V cup shredded mild
cheese; bake 15 minutes more.
T O F - 5 T OV F M F A T L OA F
1 poundx ground beel
YI tup 6nedrybreodtrumbv
1 ton (10A ountex)tondented
IomoIo xoup
cup 6nelycbopped onion
egg,xlighIlybeoten
Ieoxpoonxo|I
Generouxdoxh pepper
1 Iob|expoon xhorIening
x cup woIer
leoxpoon prepored muxIord
2 xlicexprocecheexe,cuI inho|f
Mix thoroughly heef, crumbS,
cup soup, onion, egg. and season
ings. Shape frmly into 2 loaves;
brown on both sides in skillet in
shortening (to turn loaves, use pan
cake turner). Cover; cook over low
heat 25 minutes. Spoon of fat. Stir
in remaining soup, water, mustard.
Top loaves with cheese. Uncover;
cook 10 minutes. 4 to 6 servings.
Oven Method: Mix and shape as
above. Bake at 350cF. for 40 min
utes. Spoon of fat. Pour remaining
soup (omit water) mixed with mus
tard on loaves: top with cheese.
Bake llntil cheese melts.
5 F A G H F T T I W I 1 H MF A 1 5 A U C F
pound ground beef
tup thopped onion
7 Imget|ovex gor|it,minted
1 leoxpoonoregono|eovex,cruxhed
teoxpoon Ihyme |eovex, truxhed
2 tonx (10 ountex eoth)
tondenxedlomoIo xoup
y cup woIer
V
{
Ieoxpoon xo|I
1 boy |eof
Ieoxpoon pepper
Cookedxpoghetli
Groled
p
ormexon theexe
In saucepan, brown beef and cook
onion with garlic, oregano, and
thyme until IUuUC: (usc 5DO:\Cu:u_
if necessary). Stir to separate meat.
Add remaining ingredients except
spaghcui and cheese. Simmer 30
minutes; stir occasionally. Remove
bay leaf. Serve over spaghetti with
cheese. Makes about 41h cups.
29
30
pound gtound bee!
cup chopped celery
O N ! O N
con(!0ounces)condensed
French on|on soup
' cup woter
cup ketchup
1 Ieovpoon WorcesIeth|re
\ Ieovpoon prepored mustmd
0osh pepper
Homburger buns, sp||I ondtooxted
8 U k G F k S
In skillet. brown beef and cook
celery until lender (use shortening
jf necessary). Stir to separate meat;
pour off fat. Add remaining ingredi
ents except buns. Cook over low
heat 1 5 minutes. Stir occasionally.
Serve on buns. Makes about 2
11
cups.
H A M 8 U k G F k S I T A L ! A N O
poundgroundbee!
teospoon so|I
0osh pepper
\ con (\0 ounces)condensed
Iomoto soup
con (2 ounces)shcedmusbrooms,
droined
xmol| onion, shced
teospoon oregono |eoves,
crushed
1 smol| Uove gorIic, minced
Combine beef, salt, and pepper;
shape into 4 patties. In skillet,
brown patties (usc shonening if nec
essary); pour off fat. Add remaining
ingredients. Coyer; cook over low
heat 20 minutes or until done. Stir
occasionally. 4 servings.
M F A T - S H F L l P I E
con (10. ountes)condensed
Iomoto soup
1 pounds ground bee
Yz Ieospoon6oll
1!; teospoons cbiIi powder
b fronkfurters, split
cupchopped onion
2 IobIespoons bulter ormorgorine
rupthreddedptocerbeese
GrotedFormeson cheese
Place a double layer of foil on
cookie sheet. Mix IHOI!u[H] III
cup soup, beef, salt, and 1 teaspoon
chili powder; pat out frmly into
1 I-inch circle about Ii-inch thick
on foil. Turn up edges of Coil to
calch fat. Firmly press frankfurters.
cut side up. into meal in spoke
fashion. In saucepan. cook onion
with remaining chili in buller until
tender; stir in remammg soup;
spread over meal. Bake at 450"F.
for 1 5 minutes. Spoon off fat.
Sprinkle with cheeses; bake unlil
melted. 6 servings.
M A N Y W A Y M E A T 8 A L | 5
pound ground beef
cupIinedrybreod crumbs
cup minced onion
\ egg,s|ighIly beolen
Ieotpoon solI
con( 1 \ ountes)condensed
Cheddorcheete, creomofcelery
or muthroom soup
cup woter
2 Ioblepoontchopped pon|ey
Iix beef, bread crumbs, onion. egg.
and salt; shape into 1 6 meathalls.
In skillet, brown meatballs: pour oli
drippings. Stir in soup, water, and
par.1ey. Cover; cook over low heat
20 minutes; stir often. Makes about
3V cups.
5 1 U | F 0 C A B A G 6 k O | L 5
8 |orge cobboge |eovet
pound ground bee
tupcooked rice
t
i 6up chopped onion
egg, slighIly beoIen
/
IeospoonsolI
Ieospoon pepper
ton ( \0 ounce>)condensed
lomoIo sovp
Cook cabbagc leaves in hailing
saIled watcr a few minutes to
soften; drain. Combine beef, rice,
onion, egg, salt,
and pepper with 2
tablespoons soup. Divide meat mix
lUre among cabbage !c;\Ves; roll :Lnd
secure with toothpicks or string.
Place cabbage rolls in skillet; pour
relllaining soup over. Cover; cook
over low heat abolLt 40 minutes. Stir
often, spooning salLce over rolls. 4
servings.
5 O U F 6 R S A U C Y M A T | O A F
1!) pounds ground beef
con (\0 ounces)condensed
creomofmushroom or
tomoto soup
cup smo|| bteod cubes
cup|nelychopped onion
! egg, 4lighIly Deo!cn
teotpoon solt
Generout dosh pepper
cup woIer
Mix IlmrcJIghly beef.
I
II cup soup.
bread, onion. cgg. s;ll\. and pepper.
Shape frmly into loaf; place in
shallow baking pan. Bake :lt 350F.
for I hour 1 5 minutes. Hlend re
maining SO\I[, wilter, and 2 to 3
tahlespoons drippings. Heal: Slir
occasionally. Serve over 10ilf. 4 10
( servings.
31
3Z
k O L L - I N - O N ME A 1 I O A F
ton (J 0 ountex) tondenxed
lomoto xoup
J'z pounds ground beef
tupinedrybreod trumbx
tupminted onion
2 toblexpoonx tbopped porxley
1 egg, x!igbtIy beoIen
leospoonxolI
0oxb pepper
1 potkoge (9 ountex)frozen tuI
green beonx, tooked,
we|l-droined
5 W 0 I 5 H
pound ground beef
tup |nedry breod trumbx
tup|ne|ytboppedonion
1 egg, v|igbI|y beoIen
2 Iob|expoonx thopped pot|ey
ton (10 ountex)tondenxed
treom o!te|ery xoup
tupwoler
tupfine!ytbopped di|| pItk|e
Cooked rite
5 1 U F F 0
4 medium green pepperx
1 pound ground beef
tuptbopped ot|on
I ton(10ountex)tondenxed
IomoIo xoup
J tuptooked rite
2 Ieospoonx WorteIerxb|re
V4 Ieoxpoon5011
Generoux dovb peppet
2 x||tex (2 ountex)mild protevv
tbeexe, tuI |: xIr|px
Combine
l
h cup SOLp with all in
gredients e;ccpt beans. Mix well.
On waxed paper, p;1 into a l ZXY '
inch shape. Spread beans to within
I inch of all edges; pat into meat.
With aid of waxed paper. roll meat
tightly. jelly-roll fashion. starting at .
long edge. Seal ends; usc waxed pa
per to transfer to baking dish. Uake
al 350F. for 40 minutes. Spoon
of fat. Pour remaining soup over
loaf. Bake 1 0 minutes longer. 6
servings.
M E A T A L | 5
Mi. thoroityhl}beef. bread crumbs,
onion, egg, and parsley; shape into
1 6 meatballs. [n skillet, brown
meatballs (usc shortening if neces
sary) ; pour of fat. Stir in soup,
waler, and pickle. Cover; cook over '
low heat 20 minutes $ until done.
Stir occasionally. Serve with rice.
"-fakes about O^ cups.
P P P k 5
Remove lops and seeds from pep
pers; cook in boiling salted water
about 5 minutes; drain. In skillet.
brown beef and cook onion until ten
der (usc shortening if necessary). Stir
to separate meat; pour off fat. Stir
in I eup soup, rice. and seasonings.
Spoon meat mixture into peppers:
arrange in I Y-qUilrt casserole. Bake
al 375F. for 25 minutes. Top with
rcmaining soup and cheese. Bakc
UuI:!cheese mel Is. 1\akes 4 servings.
1VCuI:| It \ 1t 7d
t`\IIldII tl('t'
5 A V O k Y 5 H P H k 0 ' 5 F I
poundgroundbeef
V cupthopped onion
V cup thopped green pepper
1 ton ( I0!i ountes)tondensed
vegeIoblesoup
W IeospoonsolI
W IeospoonIhyme!eoves, crushed
2 cup8seosonedmoshedpoIoIoes
LHl L LHlL!!LP
In skillct. brown beef and cook
onion and grecn pepper unlil lcndcr
(usc shortening if nceess:lry). Stir 10
separate meat; pour of fat. Slir in
soup. salt, and thyme. Pour into
l l -quan cseroe, spoon mashed
potatoes around edge of casserole.
Bake at 400"F. for 2S minutes or
until hoI. Makes about 3 cups.
Who doesn't adore the down-home navor and hearty aroma of pork?
Rich in protein uHd U vitamins, this popular meat plays many main dish
roles. The following recipes call on condensed soups to enhance its
versatility with exciting color and taste appeal.
G O L 0 N P O k K | O I N
J Io 4-pound pork |oin rib roosI
2 Iob!epoonv shortening
ton ( T0= ounces)condensed
goIden mutbroom svp
tupwoIer
| cup thopped onion
1 Ioblespoonpopriko
1 medium boy |eo!
DOlh pepper
b medium torroIv(obouIpound),
cuI in 2-inch pieces
4 mediumpoIoIoe(obouI 1
pounds), tuI in bo|f
In large heavy pan brown meat in
shortening; pour ofT fal. Add soup,
water, onion, :ld seasonings. Cover:
cook over low heal 1 hour I S min
utcs. Stir occasionally. Add carrols
and potatoes. Cook 1 hour more or
until meal and vegetables arc done.
Remo\e bay leaf. Thkken sauce if
desired. 'Iakes 4 to 6 servings.
K rPKS
l: DOOtS t:t
35
36
G L A Z 0 F k U I T 0 F O k K C H O F 5
6 porkchopx(obouI2 poundx)
ton (l 0ouncex)condenxed
bee broIb
! Iob|evpoon brown xugor
b oppIe x|ice
b orongexlicev
0oxh ground cinnomon
0oxh ground clovex
2 Ioblexpoonx oronge]uice
2 Ioblevpoonx cornxlorch
Cooked rice
1 cupxdiced cooked hom
2 lob|evpoons chopped onion
teoxpoon Iorrogon leovex,
cruxhed
H A M
2 Ioblexpoons buIterormorgor|ne
con (\ 0 ouncex)condensed
creom ofchicken xoup
] cupwcIer
2 cupx cooked nood|ex
cupcooked FtencbxIy|e
green beonx
2 tob|evpoonxinedry breod crumbx
xmoI| clovegor|ic, m|nced
I n skillet, brown chops (usc shortcn
ing if lIece!Sary): pour ofT fat. Add
broth ami brown sugar. Cover:
cook ovcr low heat 1 5 minutes.
Place an apple and orange slice on
each chop; sprinkle with cinnamon
and cloves. Cook over low heat 1 5
minutes more or until tender. Mix
orange juice and cornstarch until
smooth: gradually blend into sallce.
Cook, stirring until thickened. Serve
with rice. Makes 4 servings.
8 A K
In saucepan, brown ham and cook
onion with tarragon in I tablespoon
butter until tender. Stir in soup,
water, noodles, and green beans.
Pour into Iquilrt casserole. Bake
at 350F. for 25 minutes or unti|
GO!, stir. 'Ieanwhile, lightly brown
crumbs with garlic in ! tablcspoon
butter; sprinkle on casserole. Bake
5 minutes more. Mikes about JZ
cups.
H U k kY - U F F O k K H A 5 H
cup thopped onion
2 tob|expoonvbutIerormorgorine
\ con(10 ounrex)condenxed
creom of muxhroomtcup
cup milk
1 Ieovpoon Worcevlenbire
1 Y cupxcubed cooked pork
2 cupxcubedcookedpoIoIoex
(obouI 2 medium)
cup cooked peov
In skillet. cook onion in butter until
tender. Stir in soup, ll1ilk, and Wor
ccstershirc. Add remaining ingredi
ents. Heat: stir occasionally. Makes
about 4 cups.
b porkchopx {obouI2 poundx)
con ( \ 0 ouncex) condend
cteom ofcelery, musbroom, or
golden muthroom orIomoIo xoup
Io tupwoIer
CREAMY BAKED CHOF$
In skillet, brown chops. Pour off
fat. Stir in soup, water. Cover; eook
over [ow heat 30 minutes or until
tender. Stir occasionally. Makes 4
servings.
Brown chops in oven-proof skillet as llbove. After adding liquids, cover;
bake at 350F. for 45 minutes or until tender.
P O k K C H O P 5 ' N 5 T U F F I N G
porkchopx{obouI2 poundx)
b cupxo!Ibreod cubet
cupf|nelychoppedonion
4 toblexpoonx me|Ied buIIeror
morgorine
cupwoIer
Ieovpoon pou|Iryxeoxoning
1 con (10 ounce)condenved
creom ofmuvhroom xoup
In skillet. brown pork chops (usc
shorlening if necessary). Arrange in
2-qtHlfl shallow baking dish (12x8x
2"). Lightly lOSS bread cubes, onion,
bUller, r3 cup water, lind poultry
seasoning; spoon on chOps. Bake at
350F. for 30 minutes. Meanwhile.
blend soup and Y cup water; pour
over chops. B:ke 1 5 minutes more
or until chops :re lender. Make 4
servings.
P O k K C H O P A N 0 P O T A T O $ C A I t O P
con (10ouncet)condend
creomofmuxhroom xoup
cup xourcteom
cupwoter
y Ieoxpoon dried d|Il leovev,
truxhed
4 cup s thin|y s|icedpotoIoex
4 porkcbopx (obouI 1Y poundx)
5olI
Feppet
Fonley
Blend soup. sour cre:m. water, and
dill. In 2-qu:rt casserole, alternate
layers of potatoes and sauce; cover.
Bake at 375F. for 30 minutes.
Meanwhile, in skillet, brown chops;
season with salt and pepper. Arrange
chops on potato mixture. Cover;
bake 45 minutes more or until
done. Garnish with parsley. Makes
3 servings.
37
Variety is a virtue, especially at mealtime. So don that halo and whip
up something diferent using these oftcn-neglected meats. Iow about a
tomatoey Lamb Ragout studded with cabbage wedges, pOtalOes, and
caraway seed? Or liver simmered in condensed ollion soup and chili
sauce, then garnished with bacon? Interesting. Delicious. Easy.
L A M
cup neIychopped onion
\ medium Uove got|ic, minced
\ teospoon cutty powdet
's Ieovpoon gtound ginger
2 lobIevpoonv buIIetotmotgorine
\ con( 0 ounces)condenved
cteomof muvhroom toup
cup woIer
2 opp|es, quotIeted
I medium gteenpeppet,
cuI in 1 '-inch pieces
pound |omb cubes!or kobobx
(1-Inch)
K A O 5
In saucepBn, cook onion with garl!c,
curry, and ginger in butter until
tender. Add soup and W:.tCf. Sim
mer 5 minutes: stir occasionaly. On
2 skewers, arrange alteIateyq apple
and green pepper. On Z separate
skewers. arrange lamb: place lamb
kabobs on broiler pan. Uroil 4
inches from heat 5 miDutesq turning
;\Od brushing with sUce. Add apple
nnd green pepper kabobs. Cook 1 0
Hinutes more or until desired done
ness, tUrn!ng and brushing with
sauce. Thin reHaInIng sauce \0 de
sired consistency with water: hea\.
Serve with kabobs. Makes 4
serv:n_s.
M U 5 H k O O M - L A M 8 C U k k Y
\ pounds |ombcubes(1\-inth)
2 Iob|etpoonv shotIening
cupchoppedonIon
\ cupchoppedgteen pepper
'z tup thopped celety
1 |otge Uove gotlic, minced
2 teospoonsturrypowder
con (10mountet)condensed
tteomof muvhtoom snup
cup wolet
Cooked rice
In skillet, brown lamb in shonening;
pour off fal. Add remaining ingre
dients except rice. Coyer: cook OYer
low DC3! I hour 30 minutes or until
meat is tender. Stir occasion.Llly.
Serve oyer rice. Makes about 31
cups.
G k A N 0 M O T H E k ' 5 L A M 5 1 F W
! poundv |ombtubex (\ '-inth)
2 Iob|evpoonx xborIening
ton (10 ountex)tondensed
French on|onxoup
tup d|ted telery
tuptboppedtonned IomoIoex
1 medium tlovegot|it, m|nted
; teospoonvo|I
' Ieospoon peppet
' Ieovpoon Ibyme leovex, truxbed
4 medium poIoIoex(obouI
! poundx), quorIeted
potkoge (9ountex)frozen cuI
green beonv
2 Iob|e>poonvwoler
Iob|expoon louv
L A M B
\ pounds |omb tubex ( 1-|ntb)
2 Iob|evpoonx xborIen|ng
1 con ( \ 0 ountex)tondenved
IomoIo soup
? cup woter
Ieovpoonpepper
V8 Ieoxpoon corowoyxeed
1 xmo|lt!ove gor|it, minted
3 med|um poIoIoex, cut|nbo|f
(obout \ pound)
xmo||beodtobboge(obout
1 pound), tut in 4wedgex
In large heavy pan, brown lamb in
shortening; pour of fat. Add soup,
celery, tomatoes. and scasonings.
Cover: cook over low heat \ hour.
Add potatoes: cook 15 minutes
more. Add green beans: cook 15
minutes more or until nleat Ond
vegetables ;Ire tender. Gradually
hlend watcr into nOllr until smooth;
slowly stir into sauce. Cook, stirring
until thickencd. t'Iakes abollt 8 cups.
k A G O U 1
[n large heavy pan. brown lamb in
shortening; pour off fat. Add soup,
water. and seasonings. Cover; cook
over low heat 30 minutes. Stir
occ;lsionally. Add potatocs: arrange
cabbage on lop. Cook ! hour more
or until meat and vegetables arc
tender. Makes 4 servings.
M I N 1 6 0 L G O F L A M B
4-pound|eg o lomb, boned
ond tolled
7 Iob|expoon> otonge mormo|ode
ton(10ountex)tonden>ed
goIden muxbroom uP
tupwoIer
\ Ieo>poon dr|ed minIleovex,
trushed
Place lamb on rack in shallow bak
ing pan, fat side up. Roast at 325F.
2 hours 20 minutes or until done
(35 to 40 minutes per pound or
175F. on meat thermometer).
Spre:ld mann;llade on meat last J0
minutes of roasting. Remove meat
from pan. Spoon of excess fat.
saving drippings. In roasting pan.
add remaining ingredients to drip
pings. Hcat. slirring to loosen
browned bits. Serve with lamb. 4 to
servings.
39
40
H F A k 1 Y W ! N T F k 5 T F W
1Vz poundswell-In`mmed Iomb
tubes(obouI 1-intb)
2 loblespoonssbotIening
con ( I 0ounces)condensed
cteom olcbickensoup
con(16 ounces) IomoIoes,
tbopped onddroined
V Ieospoon rosemoty leoves,
trusbed
smolI dovegorIit,minced
toblespoon mint eIly
3 cupscubed tulobogos
(obouI \ pound)
mediumcortoIs(obouIpound),
U! in ?-intb pietes
8 smolI wboIewbiIeonions
(oboulY pound)
VF A |
poundtbinIysIitedveoI tuIIeI
I cU cooked rice
2 lobIespoonsbu1terormorgorine
7 lobIespoonschopped porsley
2 lobIespoons sbotlening
2 IobIespoonscboppedonion
con( 1\ ounces) tondensed
oIdfosbionedIomoIorite soup
V{ tupwoIer
Ieospoon Ieof oregono,ifdesired
In large heavy pan. brown lamb in
shortening: pour off fa!. Add soup.
tomatoes. seasonings. and jelly.
Cover: cook over low heat 30 min
utes. Add rutabagas. earrOI. and
onions. Cover cook I hour more or
until meat and vegetables U lender.
Slir occasionally. Thicken s:wce if
desired. :kes about cups.
I k 05
Pound veal with meat hammer; cut
into 4 large or B smaIIpieces. Com
bine rice, bUller, and parsley; place
a small amount on each piece of
veal: roll and fasten with toothpicks
or skewers. Brown ve:ll birds i n
shortening along with onion: pour
'
off excess drippings. Combine re
malntng ingredients; pour over
meat. Cover; cook over low heat for
45 minutes. Spoon sauce over meat
occasionally. 4 servings. Thin sauce
to desired consistency wilh small
amount of w:.ler hefore serving.
5 A V O k Y | I V F k 5 K I L | F T
pound slited beefortolvm|ivet,
cv1 in slripv
2 IobIevpoons |our
medium onion, vIited
2 Iobletpoons butterormorgorine
con (10ounces)tondenved
lomoto xoup
2 lobIevpoonvwoler
tupgreen peppersItipv
Cooked rire ornoodles
Dust liVer wilh flour. In skillet.
brown liver amI cook onion in
butter. Add soup. water. and green
pepper. Cover; cook over low heat
15 minutes or until liver is lender.
Slir occasionally. Serve over rice.
Makes about 3 cups.
C H | C K E N l | V E k 5 I N 0 | E N N E
potkoge (8ouncet)!rozn th|cken
|iven,Ihowed
j tup U|ted telery
y tup thopped on|on
J Ieotpoon turry powder
2 Iob|espoons bulleror morgorine
con (lO ouncet)tondented
golden musbroom soup
tup woIer
Cooked t|te
C H I L |
4 slices boton
poundsl|ted beeforto|'v ||ver
2 Iob|espoonsf|our
ton( J 0ountex)tondensed
Frenchon|onsoup
Va cupch||i soute orkeIthup
In saucepan, cook livcrs, celcry.
onion, and curry in butlcr IIntil
livcrs ;Lrc donc. Stir in soup and
will cr. Hcat; slir occasionally. Scrvc
over rice. Makcs aboul 2 cups.
L I Vk
In skillcl. cook bacon until crisp;
rcmov and crumhle. Pour off fal.
rcscrving 2 lablespoons drippings.
Ousl liver with flour; brown in
drippings. Add soup and chili saucc.
Cover: cook ovcr low heat 1 5 min
utcs or until lender. Stir occasion
aIIy, |ncCVcr. cCCk to desired con
sistency. Garish with hacon. 4
servings.
41
42
Roast it, fry it, broil it, stew it, braisc it, bake it. Any way you like it,
poultry can't be beat-for versatility, taste, economy. What's marc,
there's a whole new world of poultry dishes waiting in cans of condensed
soups, from hurry-up favorites to elegant company fare.
Take chicken. You can sauce it in the skillet, smother it in the baking
dish, or simmer it in the pot. All with a varicty of soups.
Take turkey. Its second-act appearance can be every bit as appealing
as the first. Turkey Djvan or A la King will sec to that.
Take a can of soup . .
1 U k K Y
Where cooked or canned chicken is indicmed in
rccipcs. turkey may be used instead. Frozen
chickcll parts arc to be thawed before cooking.
GLOR I F I E D
2 pounds thicken potn
2 toblespoons sbotten|ng
con( 11ountev)condensed
Cbeddur cbeee, cteom ofcelety,
chicken, or muxbtoom soup
CH I CKE N
In skillet. brown chicken in short-

ening. Pour orf fat. Stir in soup.
Cover; cook over low HcJ! +3 min-
utcs or until tcnLler. Stir occasion-
ally. r-'Iakes
servings.
F E N T H O U 5 F C H I C K E N
(pictlred OI cOIer)
2 poundx chicken potn
cupeotoned fIour
5borIening ot xolod oil
mediumgreenpeppet,
culin slrIpx
cup :lIced onion
Ys !o leoxpoon lbyme, cruhed
I con (10ouncm)condenwd
lomoloxoup
cupwolet
1 Ieospoon vinegor
ON-STP M7HO0:
Dust chicken with seasoned flour.
Brown in skillet in hot shortening
(-inch deep). Cover;cook over low
heat 45 minutes. Uncover last 1
minutes to crisp. Remove chicken to
heated platter; keep warm. Pour off
all but 2 tablespoons fat. Add green
pepper,onion,and thyme; cook until
green pepper is tender. Add remain-
ing ingredients. Heat; stir occasion
ally. Serve over chicken. 4 servings.
Omit flour and water. Brown chicken in 2 tablespoons shortening. Pour oI
fal. Sprinkle with salt, pepper. Add remaining i:lgredients (increase vinegar
to I tablespoon). Cover; cook over low heat 45 minutes or until tender.
Stir occasionally.
C H | C K N
J ton(!0)ountex) condensed
creomofcbicken soup
) tupwoIer
! cup t|iced ce!ery
J medium onion, quotIered
leospoonsolI
leospoon pou!lry xeoxoning
'
Ieoxpoon peppet
4 Io 5pound xIewing chicken,
cuI up
4 medIum poloIoex (obouI 1
pound), quotIered
6 xmol! corrolv (obouI poundJ,
culin 2-inch piece
cup fIour
K F T T I F
in large heavy pan, combine soup,
V cup water, celery. onion, and
seasonings; add chicken. Cover;
cook over low heat I hour 30 min
utes. Slir occasionally. Add pota
toes and carrots. Cook 45 minutes
more or until chicken and vege
tables are lender. Remove chicken
and vegetables O serving plrtUer.
Gradually blend remaining ;1 cup
waler into flour until smooth; slowly
stir illlo sauce. Cook, stirring until
thickened. Makes 6 servings.
T U k K Y 0 I V A N
(olcChicke:: Di:m)
pockoge {10ouncex)lrozn Arrange broccoli ill shallow baking
broccolioroxpotoguv vpeors, dish ( I Ox6x2"). Top with turkey
cooked ond droined slices. Blend soup and milk; pour
4 xetvingxsliced cooked Iurkey over turkey; sprinkle with cheese.
or cbicken Bake in a 4500 oven until sauce is
con (10 ounce)condenxed slightly browned. about 15 minutes.
creom of ce!ery, chicken, ot
4 servings.
muxbroom soup
/{ cup milk
cup xhredded Cheddorcbeeve
43
F O U L E T A U V I N
2 poundtcbicken ports
2 IobIetpoons sbottening
con(10ouncet)condented
creom ofmuthtoom toup
' cuptberty
8 tmo|I wbole wbiIe onionv
{obouI pound)
In skillet. brown chicken in short
ening; pour of fat. Stir in soup and
sherry: add onions. Cover; cook
ovcr low heat J minutes or until
tender. Stir occasionally. servings.
G O L 0 N C H I C K N B A K
2 poundt cbicken ports
2 lob!etpoontme!Ied buIlerot
morgorine
con( 1 T ounces)condensed
Cheddotcbeexe, creom ofceIety,
cbicken, ormutbroom soup
cupchopped lootIed olmonds
In shallow bakIng dish ( l 2x8x2").
arrange chicken skin-side down.
Pour butler over. Bake at .
for 20 minutes. Turn chicken; bake
, minutes more. Stir soup; pour
over chicken; sprinkle with al
monds. Bake 20 minutes more or
unlil lender. Stir sauce before serv
ing. 4 servings.
C H | C K N C k O Q U T T 5 W | 1 H 5 A U C
44
con(10 ouncex) condented
cteom ofcbicken soup
1 cupsfIne!y cbopped cooked
chicken
cup ne dry breod ctumbt
2 lob|etpoonxIine!y chopped
port|ey
Iob|etpoonIinelycboppedonion
5olodoil
V1 cupmi|k
C k 6 A M 0
/z cupcboppedcelety
2 Iob!etpoont buItetot morgorine
1 con( \ 0/ ounces)condensed
creomofcbckensoup
n cupmi!k
T con (5ounces) cbunkcbicken
otcbunkwhiIecbicken
cup cooked peos
Genetous dosb gtoundvoge
BiscuiIs, corn breod, IoosI,
or cooked nood|es
Combine ' cup soup. chicken.
bread crumbs, parsley, .md onion.
Mix well; shape into 6 croquetles
or patties (if mixture is dinicult to ^
HJDUc. CHI before shaping). Roll
iD additional bread crumbs. I n skil-
c!. OlOWn croqueues in oil. Mean
WDIC, ID sauc0pan\ combine rent;lining
SO] and mi|k. Heat: S!Il occasionally.
Serve W0cruettes. Makcs JSClYIn_S.
C H I C K 6 N
In saucepan. cook r:elery in buller
until tendcr; blend in soup and milk.
Add chicken. peas, and sage. Heat;
stir occ;sionally. Serve oler biscuits.
Makes about 3 cups.
C H I C K E N
\ tup thopped onion
2 Iob|espoons thopped green
pepper
2 IobIespoons butter ormorgorine
ton (10ountes)tondensed
treom o!thItken or
mushroom soup
; lo tup miIk
\ tupvtubed tooked thitken,
hom, orIurkey
7 IobIespoont dited p|mienIo
0osh pepper
ToosI
A | A K | N G
Cook onion and green pepper M
blltter until tender. lend in soup
and milk; aud chicken, pimiento,
and pepper. Hellt slowly; stir often.
Serve over toast. Makes about 2V
C H I C K E N L I V k 5 I N P A T 1 Y 5 H E L L 5
potkoge (8 ountes)lrozen
th|tken |iven, Ihowed
tupthopped teIery
' tupthopped on|on
2 Iob|espoonsbutterormorgorine
1 ton ( I 0i ountes)tondensed
treom ofthitken soup
' tupmiIk
Ieospoon popriko
FolIyshe|IsorIoosI
2 pounds thitken porIs
2 tobIespoons shorIening
P A k 1Y
ton (10cuntes)tondensed
thItken broth
ton(4ountes) mushroom
butlons, droined
tupurgundyoroIher dry
red wine
10 smo|Iwho|ewhiIe onions
(obouI 10 ountes)
1 boy Ieof
1 |orgetIovegorIit, minted
Ieospoon Ihyme, trushed
tup woter
' tup !!our
In skillet. cook livers, cclery, and
onion in butler until livers arc done.
Blend in soup, milk, nnd paprika.
Heat: slir occasionally. Serve i n
patty shells. Mnkes about 2 cups.
C H I C K E N
In skillet, brown chicken in short
ening: pour of fat. Add broth.
mushrooms, wine, onions, bay leaf.
garlic, and thyme. Cover; cook over
low heat 45 minutes or until
chicken and onions arc tender. Stir
occasionally. Remove bay lelf.
Gradu:lll blend waler into four
unlil smooth; slowly slir into sauce.
Cook, stirring until thickened. 4
servings.
45
46
Savory Stufngs
Feci like fcasIIIH? Call on stufling. It's guaranteed to glorify even
ordinary fare. Served with fowl, fsh, chops, or simply as a sidcdi sh,
dressings like the following arc a credit to any cook's reputation.
O | 0 - F A 5 H | O N 0 P O U L T k Y 5 1 U F F I N G
tupthopped telety
tupfInelychopped onion
J Ieovpoon poultry xeoxoning
1 teovpoonpeppet
4 IoblevpoontbuIIetotmorgorine
ton (!0ountex)tondented
tteom ofchicken xoup
8 tupvdry bteodcubet
O V k 5 T U F F 0
2 CO5 ( 1 0 ouncet eoth)
tondented golden muthtoom toup
tupwoIet
1 potkogel8 ountet)herbteotoned
tIuMng mix
? bto||et-ftyec(obouI 2
poundseth), tplII
Fopriko
Y tup thopped onion
Generoutdoth poulItyseosoning
? Iob!etpoontbuIIetotmotgorIne
In skillet, cook cclery 0nd onion
with seasonings in butter until
tender. Add soup. Toss lighUy with
bread cubes. Spoon into a I \ ; -quart
casserole. Bake at 350F. for 45 @
minutes. Makes 6 C\IQS stufng or
enough for 0 5 10 6-pound bird.
C H | C K N
Combine soup wilh water. In roast
ing pan (15xIQ,I:N). m|7 cup
soup mixture with sltilling mix;
spread in pan. Arrange broilers over
stlllng: sprinkle with paprika.
Cover: bake at 400F. for 30 min
utes. Uncover; bake 45 minutes
longer or lIntil tender. Meanwhile.
in saucepan, cook onion with sea
soning in DU\lcl until onion is ten
der. Stir in remaining soup mixture.
Heal: slir occasionally. Serve with
chicken and Slufng. 4 servings.
O Y 5 T F k
tup thopped te!ery
2 Iobletpoons thopped onion
leovpoon soge
2 lob|espoonsbutterormorgorine
ton (1017 ountm)tondensed
oytIer slew
8 tupsdry breodtubes
5 T U F F I N G
In saucepan, eook celery and onion
wilh sage in butter unlil tender.
Add soup. Toss lightly with bread
cubes. Spoon into 1 Y -quart casse
role. Bake al 350F. for 45 min
utes. Makes 6 ClipS stufng.
5 A V O k Y 5 A U 5 A G E 5 T U F F I N G
] pound bulk soutoge
1 tmol| onion, thopped
ton (10A ountet) tondensed
treomoftelery toup
8 tupsdtybreodtubes
In skillet, brown sausage and cook
onion unlil tender; stir to separate
meat. Pour of fal. Blend in soup;
toss lightly with bread cubes. Spoon
into a I !.quart casserole. Bake al
350"P. for 45 minutes. Makes 6',1
cups slufng or enough for a 5 to
6-pound bird.
0 P
5 O U T H
5 T U F F ! N G
tupthopped te|ery
tup thopped onion
2 Iob|evpoons buIIerormorgorine
tonJ10\ ountet)tondented
treomofthitken soup
tupsdrybreod tubes
2 tupvtoorvetorn breod trumbt
egg, slightly beoIen
Ieovpoon poulIryseosonng
In skillet, cook celery and onion in
butter unlil tender. Add soup, bread
cubes, eorn bread, egg, and poultry
seasoning; toss lightly. t-lakes 6
cups Sluffing or enough for a 5 to
6.pound bird.
0 U 1 C H C O U N T k Y 5 1 U F F I N G
ton( 1 0 ountes) tondensed
beef btoIh
2 tupx thopped oppIe
tupthopped onion
] tup thopped teIery
~ tup vugor
2 Iob|etpoonvbuIIerormorgotine
' Ieospoon ground soge
leotpoon ground nuImeg
0oshground tinnomon
12 tup vdrybreodtubes
In saucepan. combine all ingredi
ents except bread culles; simmer \
minutes. I>our over hread cubes a
little at a time, mixing well after
cach addition. Makcs 8 ClipS or
enough stuffing for a J to {-pound
pork shouldcr roast.
47
48
Here's one fsh story you can believe: Seafood is never better than when
it's teamed with a zesty sauce. And saueenHlking is never easier than
when i t begins with a can of soup.
Whether you catch your fsh in the freezer or ofshore, these recipes
will bring them to the table looking and lasling sensational.
5 AU C Y
! pound I!sb ||IeH
Geerous dosb pepper
1 con (T0ounces)condensed
creomofce!erysoup
F I S H
! cupsbredded mI|d procew cbeese
Generous dosb poprIko
S 6 A 5 | 0
con (4 ounces)shced musbrooms,
droIned
Ioblespoon buIIetormorgotine
con ( \ 0 ounces)condenved
creomofceIery soup
cup mIIk
2 cups dIted cooked seofood
(trob meot, sbr|mp, stol!ops, fIsb)
cupsbredded sborp Cbeddor
cbeese
3 tob!espoonssoulerne orolber
dry wbIte wine
F I L L E T S
Arrange fllets in single layer in
GhU| low baking dish (10x6"2");
sprinkle with pepper. Bake at
350gF. for 1 5 minutes. Pour soup
over, stirring into liquid around
fish. Sprinkle with cheese and pa
prika. Bake 1 0 minutes mOTe or
until done. StiT before serving.
Garnish with parsley or lemon
wedges if desired. 3 servings.
51 W
n saucepan, brown mushrooms in
bUller. Add remaining ingredients.
Heal until cheese melts; stir occa
sionally. Serve over rice. Garish
with paprika :ld parsley. Makes
about 3 Y cups.
5 H k | M F A L A K I N G
con (4ounce)s!iced mushrooms,
droined
cup cbopped onion
2 IoblepoonsbulIerormorgorine
1 con ( 1 ! ounte) condensed
Cheddorcheeesoup
!z cup mi!k
1 cup d|ced cooked shrImp
k|ce orIoovl
In sauccpan. brown mushrooms and
Add soup. milk. and shrimp. Heat;
stir occasionally. Serve over rice.
Makes about 2 cups.
5 H k | M F C k O L
|orge green pepper,cuI in sIrips
lorge onion, slIced
lorgec|ove gor|ic, minced
2 lob|espoonsbutterormorgorine
con (! 0 ounces)condensed
lomoIo soup
2 Ieospoons Iemon uice
& Ieospoon hot peppersouce
4 cupsfroxen c|eoned rowshr|mp
(obout \ 2ounces)
2 Ieospoons woIer
teospoon cornsIorcb
Cooked rice
I n saucepan. cook green pepper and
onion with garlic in butter until
tender. Add soup, Icmoll juice, and
hot pepper sauce. Bring to boil. Add
shrimp. Reduce heat. Simmer 3
minutes or until shrimp is done.
Stir occasionally. Meanwhile, blend
water into cornstarch until smooth;
until thickened. Serve over rice.
r-'Iakcs about 31A cups.
, ~ .
` -
3

'
:
.
` , ,
``
.
~
l O 8 S 1 6 k - S H k I MF 1 H k M | 0 O k
con (4ounce)sliced musbrooms, In saucepan. brown mushrooms in
dro|ned bullcr. Add soup, milk, seafood,
Iob!espoon butter or morgorine mustard, and cayenne. Spoon into
con(!0ounces)condensed 4 individual baking dishes; sprinkle
creomofce|erysoup with cheese and paprika. Bake at
& cupmlk 400"F. for 1 5 minules or until hot.

J cup d|ced coo|ed |obster 4 servings.
| cup d|cedcooked sbrimp
teospoon Ury mu$1orU
Dosh coyenne pepper
GroIedFormeson cbeese
Fopriko
49
50
G R A T I N O F O Y S T R S A N D 5 P I N A C H
2 Iob|espoonvs||tedgreen on|on
Iob|espoonbulIerormorgorine
ton (1ounces)tondensed
oysIer sIew
soup ton mI|k
2 sIItes(obouI2 ountes)ConodIon
boton,tuIin sIrips
tup tooked tbopped spinotb
/ tupsbredded 5w|ss tbeese
In saucepan. cook onion in butter
until lender. Add remaining ingre
dients. Heat until cheese melts:
stir occasionally. Makes about 3
cups.
B AR B C U - B A K O F I S H
pound l|sbf|||eIs (Ihow| ffrozen)
! lob|espoon buIteror morgorIne
4 Ihin s|ites |emon
4 Ihin onion rings
2 Iob|espoonstbopped porsIey
CM (!0ouncov) codonsod
IomoIo soup
D V l L E D
ton (10: ountes)tondensed
treom of teIery soup
tupl|okedtookedtrob meol,or
! ton (7 ountes), droIned
2 Iob|espoons tbopped green
pepper
J Iob|espoon tbopped onion
7 Ieu>poons Iemon [uite
Ieospoon WortesIersbire
| Ieospoon prepored musIord
2 Iob|espoons buIleted breod
trumbs
In baking dish ( I Ox6x2" ) place fish;
sprinkle with salt, pepper. Dot with
butter; top with lemon, onion, pars
|cy. Bake at 350F. for 1 5 minutes.
Pour soup over. stirring in liquid
arCund 1Sn. Bake 10 minutes more
or until done. Stir sauce before serv
ing. 3 servings.
C R A B
Combine aJi ingredients, except
bread crumbs; spoon into 4 sma| |
bullered baking dishes. (Clam shells
arc attractive for this.) Sprinkle
crumbs over crab mixture. Bake in
a 350" ovcn 20 minutes or until
lightly browned. 2 to 3 servings.
O Y 5 T F k 5 A L A Q U N
ton (4ountex) xIited muxbroomx,
droined
tup tbopped onIon
2 Iob|expoonx buIter or morgorine
2 lob|expoonx!Iour
ton (lOY ountex)tondenxed
oyxIer xlew
tup milk
2 Iob|expoonx dited pimienIo
C k F A M 0
\a tup tbopped onIon
\ Iob!expoon buIterormorgorine
ton ( 1 04 ountex)tondenxed
tteom of muxhroom xoup
tupmi|k
1 Iob|expoon lemon|uite
ton(oboul 8ountex)xo|mon,
droined ondf|oked
tup tookedtuI green beonx
Tooxl
I n saucepan, brown mushrooms and
Blend in flour; gradually stir i n
stcw. milk, and pimiento. Hcat, stir
ring unti! thickened. Makes about 2
cups. Serve over cooked chicken.
fsh, broccoli spears, or asparagus
spears.
5 A L M O N
In sauccpan, cook onion H buller
unti! tender. Blend in remaining
ingredients except tOllSI. Heat; stir
occasionally. Scrve over toast.
Makes abollt ZV cups.
5 F A F O O D A U G k A 1 I N
! ton ( 1 1 ounte) tondenxed
Cheddor tbeee xoup
tup mIlk
2 tupx tooked tulupxeo!ood
(xbrImp, |obxler, trob meoI, fixb)
Iob|expoon thopped porx|ey
tup buIIered breod trumbx
H U N G A R | A N
ton (lOi ountex) tondenxed
treomofmuxhroom xoup
tupsour treom
. tupwoler
tupx dked tooked xbrimp
leoxpoon popriko
Cooked noodle
In I-quart casserole, stir soup;
gradually add milk. Slir in seafood
and parslcy. Bake at 350F. for 25
minutes or until hot; stir. Top with
bread crumbs. Bake 5 minutes
marc. thkes aholll 3 cups.
5 H k I M P
ents exccpt noodles. Heat; stir occa
sionally. Serve over noodles. Makcs
"bout 21 cups.
51
3
Lucky the cook who discovers the versatile sauces always on hand i n
cans of condensed soup. Whether you're adding new flavor appeal to
leftover meat or preparing gravy for chicken, a ean of soup is rcady
*
to fll your sauccMmaking needs with remarkable ease.
White or cream saucc comes already blendcd n a can of cream
soup. Choose the one with the special flavor you want-eream of
chicken, mushroom, or celery soup. Simply add a little liquid \O
achieve thc consistency you prefer and use it as a pOUfMon or in
recipes. FL grilvy, just tlcml CrC3UJ soups with 5OU1C liquid and/or
drippings. Delectable.
Tomato sauce, cheese sauce, golden mushroom sauce-these, too,
arc at your fngertips when you open a can of soup. Bon Appctit.
V k S A T | L C k F AM 5 A U C F
ton (10% ountes) tondensed
cream of cetery, ch|cken,
creomy ch|cken mushroom or
mushroomsoup
cupmilk
Pour soup into pan. Stir to blend.
Add milk. Heat; stir often. M:lkes
about I I cups sauce. Use for
creaming vegetables and meats.
INSTANT CHEESE SAUCE: Pour 1 can Cheddar cheese soup into pan.
Stir contenls well !Oblend. Stir in V to VJ cup milk. Heat slowly. stirring often.
4WA Y CHEESE SAUCE: Pour I can any cream soup into pan.Slir 10 blend.
Add V to cup milk :nd " cup shredded Cheddar cheese. Heat; stir often.
5 F F C | A L Q U I C K 5 A U C 5
1)]8 2uu00 S8 1 CuR OlIP
Almond for Cream of chicken or
chicken, veal, mushroom
seafood
Creamy Cheese Cream of celery.
for vegetables {I creamy chicken
or chicken
mushroom
Curry for
Cream of asparagus,
chicken, veal. celery. or chicken
lamh. or
seafood
Herb for Cream of celery,
chicken. fish. chicken. or
veal. mushroom
vegetahle:;.
egg
Nul for chicken. Cream of mushroom
veal. or
vegetables
Parsley for
fish, eggs.
vegetables
Cream of celery
Pimiento Egg Cream of celery
for fish
Poulelle for Cream of chicken
chicken or
(ish
Sour Cream for Cream of mushroom
beef, chicken.
fish
7uuoPu8uI
Y cup milk, V cup chopped
almonds and 1 tablespoon
minced onion browned in bul'
ler; I tablespoon sherry (op
tional)
Blend 3-ounce package of
softened cream cheese with
soup before adding V to V
cup milk
V cup milk and V to I lea
spoon curry powder
cup milk and dash of basil,
Ill;rjoram. poullry seasoning,
sage. or Ihyme
. cup milk and cup
chopped walnuts or other nuts
cup milk and ! lablespoon
chopped parsley
Y cup milk. I t;lblespoon
chopped onion browned in
bUller, I hard-cooked egg
(chopped). 2 tabl espoons
chopped pimiento
cup milk and 2 tablespoons
minced onion browncd in but
ter. 2 tablcspoons chopped
parsley. 2 teaspoons lemon
juice, and I to 2 tablespoons
sherry (optional)
V cup milk. 2 lablespoons
chopped onion browned in
butter, V cup sour cream,
teaspoon paprika
53
54
T O M A T O 5 O U F 5 A U C
l'|:ti: Sttitt: In saucepan. heat tomato soup just M it comes from thl can.
YOII may W:lllt !O thin il J1 bit by :Idding a lillie water. Season b you
like-with prepared must'lrd or horseradish. Worccstershire, hot pepper
:
l
\lce, lemon juice. or herh such as thyme or oregano. I cup sauce. \5
!5 a pour-on for: I'ork chops. beef pallies. corned beef hash. frank
futers. or fish sticks.
1O||HlO fOI.\
t'rtIt|31 uICC; Stir in 2 t:lblespoons prepared horsedish, !

tahlespoon prepared mustard. dash of ground cloves, and pepper. I cup
s:lIIce. Scrve with beer. ham. frankfurters, or meat loaf.
1OIIUt!O Chtvac tIIIC Add V3 cup milk and ` cup shredded Cheddar
W
cheese. Heal: Slit often until cheese is melted. I Z cups stluce. Serve
with fish. omelet. or egetables.
G G C H 5 5 A U C
ton ( 1 ountes)tondenxed
Cheddortheexe soup
' tup milk
J hordtooked egg, sited
4 Ieoxpoon prepored mutIord
In saucepan, stir soup until smooth.
Gradually blend in milk; add e
Gg
and mustard. Heat: stir often. IZ
cups sauce. Scrve ol'er cooked broc
coli or cauliflower.
5 A U C C k V T 1 5
Ioblexpoon thoppedgreen onion
0oxhtruxhed thyme leovet
! loblespocn buIIerormorgotine
1 con (0+ounte)tondenxed
treom ofmuthroom xoup
tup milk
tupdIted tooked xbrimp
Iob|etpoon thopped ripeolivex
In s.lUcep:l. cook onion with th}'llle
in bUller until onion is tender. Add
remaining ingfdients4 Heat: stir
occasionally. Serve over poached
eggs on toast. Makes 2 cups sauce.
C k A MY T O MA T O 5 A U C
! rup tbopped onion
'& Ieotpoonlhyme|eovev,trutbed
tobletpoonbullerotmotgor|ne
ton (!0ountet)tondented
lomolo toup
tup tourtreom
! tup moter
2 leotpoont popriko
C U C U M k
Iobletpoont tbopped onion
2 Iob!etpoonsbuIIerormotgorIne
ton (! ounres)tondented
treom o!re|ery soup
rup mi|k
! rup tbopped rutumber
1 leotpoon |emon u|te
In saucepan, cook onion with thyme
in bUller until tender. Blend in re
maining ingredients. Heat: stir occa
sionally. l'lakcs about 2 cuy.
5 A U C
In saucepan. cook onion in buller
until tender. Add remaining ingredi
ents. Heat: stir occasiollally. Makes
about 2 cups. Serye ovcr cooked
shrimp or white fish.
H k 8 - C H F F 5 5 A U C F
ton(0aountet)condented
treom ol mutbroom soup
toW tup mI|k
tupthredded Cheddorrbeete
1 Iobletpoon tbopped porsley
Generout doshlorrogon, trusbed
In saucepan. stir soup until smooth:
blend in milk. Add remaining ingre
dients. Heat: stir often. 2 cups
sauce. Servc oyer cooked peas and
onions, green beans. or broccoli.
5 1 k O G A N O F F 5 A U C 6
!4 tup tbopped onIon
2 Iob|etpoonsbuIIerotmorgorine
con(10ountet)tondensed
golden mushroom toup
! tup xout tteom
Ieospoon popriko
[n saucepan. cook onion in bUller
until tender. Stir in remaining in
gredients. Heal: slir occasionally.
Makes 1 1 cups saucc. Serve with
beef pallies or sliced cooked beef
or \cal.
3
Jb
5 F A G H T I I W | 1 H C L AM- O Y S 1 6 R 5 A U C
2 tons (obouI 8ounteseotb)
minted tlomt
2 tob|espoons f|our
tup thopped onion
tup thopped pon|ey
medium Hove gor|it, m|nted
tupo|iveoil
ton (10oun~s)tondensed
oysler sIew
Ieospoon |emon |uite
Cooked spogheIIi
Groled Formeson theese
Drain clams, reserving juice. Grad
lllly blend clam juice into flour
until smooth. In saucepan, cook
onion with parsley and garlic in oil
until tender. Add stew. clams, lemon
juice, and flour mixture. Cook, stir
ring until thickened. Serve over
spaghelli with cheese. Makes about
2cups.
W H I T C l A M 5 A U C F
ton (obout 8ounre) minced
t|oms
2 medium t!ove gorlit, minted
2 Ioblespoonstbopped pors!ey
2 Iob|espoonsbuIIeror morgorine
ton( 0 ountes)tondensed
treomo!mushroom soup
tup mi|k
1 10 2 IoblespoonsgroIed
Formexon tbeese
Cooked spogbeUi
Drain clams. reserving juice. !n
saucepan, cook clams, garlic. and
parsley in butter a few minutes. Stir
in soup, milk. dam juice, and
cheese. Cook over low heat 1 0 min
utes. Stir occasionally. Serve over
spaghetti. Makes about Z cups.
^
C | k Y - C A P 6 k 5 AU C 6 F O k C O L D M A T
con ( 0ounces)condensed
ceom ofre|erysoup
cup moyonno!se
! lobIespoon copets
NAUATIO^S.
Place unopened can of soup in rc
frigerator 3 lO hours. Blend soup
and mayonnaise; stir in capers.
Serve with cold cooked salmon.
sliced beef, or ham. ! cups sauce.
Saucl': Suhstilllte ! teaspoon lemon juice and ' teaspoon dricd dill
leaves for caper.. Serve with cold cookcd salmon. l ' cups sauce.
HOrJlrat/i.h Sallce: Substilute ! to 2 tcaspoons horseradish for capers. Serve
with cold sliced beef or ham. | . cups sauce.
MlI!illlrd S(//CC: Substitute ! \caspoon mustard for capers. Serve with cold
sliced beef or ham. ! . cups sauc.
5 A U C A L ' O k A N G
lob|espoon cbopped onion
2 Iob!espoons buIIer, morgotine, or
drIppIngx
con ( I 0 ounces)condensed
treom o mushroom soup
] cup oronge uice
1 Ieospoon gtoledoronge rind
Y# Ieoxpoonground ginger
In saucep;lIl, cook ollion in butter
unlil lelldcr. Blcnd in remaining
ingrcdienls: slir until smooth. Heat.
I V. cups sauce. Especially good
with roast duck.
T O M A T O T O F F k F O k G G 5
! pound !inksoutoge,Ibin|y s|iced
y cup chopped onIon
2 Iob|espoons chopped green
pepper
con ( I ! ounces]condensed
oldoshioned Iomolo r|cesoup
cupwoIer
! Iob|espoondt redwine
In saucepan, cook sausage, onion.
and green pepper until done: pour
ofT fat. Blend in soup, waler, and
wine. lleat; stir occasionally. Makes
about 2 cups. Serve over omelet or
scrambled cyys.
A L M O N 0 - C H 5 5 A U C
! con ( ounces)condensed
Cheddorcheese soup
" cup milk
cup s|iveted oImondx
Ieospoon cutty powder
In saucepan, stir soup unlil smooth.
Gradually blend in milk; add re
mnining ingredients. Heat; stir of len.
\ '^ cups s;lUce. Serve over cooked
broccoli or caulifower.
57
58
*
Q U | C K 1 O U L O N N A I 5 S A U C F
2 Ioblepoonvsl|ced green onion
tob|espoon buIIerormorgorine
ton (0ounces)condensed
treomofcelery toup
Y cup m|Ik
7 Iob|espoons Cbob|isoroIher
dry while wine
toblespoon topers
Ioblepoon cbopped ripeo|ives
In saucepan, cook onion in butter
until tender: add remaining ingrcdi- .
ents. Heal; slir occasion'lly. Makes
I \ ClipS sauce. Serve over aspara-
gus.
1 A N G Y I I S H S A U C
' cup tbopped telery
! smo|| tlovegorlit, minted
# !eo$poon dry muvlotd
2 Iob|espoons buIIeror morgorine
1 con ( 1 1 ounces) tondensed
Cbeddor cbeese soup
up mi|k
loblepoon cbopped di|! pitk|e
In saucepan, cook cc[c,y with garlic
and mustard in hutter until tender.
Add remaining ingredients. Heat;
slir occasionally. Makes about
cups. Serve over cooked white fish.
M O C K H O L L A N 0 A | S
con (0 ounces)tondensed
cteom ofte|ery, cbicken, or
musbroom soup
cup milk
7 toblespoonsbuI|erormorgorine
7 tob|espoons |emon uice
7 eggyo|ks,s|igbIly beoIen
In saucep:ul. combine all ingredi.
ents. Cook over low heat just until
thickened, stirring constantly. Do
not boil. 1 1 cups sauce. Serve with
cooked vegetables or fsh.
'^ IIO\.I.ANDAI5E. USC any cream soup. Omit milk. butter. and cgg yolks.
Reduce lemon juice to t !3b|e>poon and add 1 - cup mayonllnise.
S A U C F C k O L
smo||green pepper, sliced
In saucepan. cook green pepper.
smo|I onion, sIiced onion. and mushrooms in bUller
ton (4 ounces) s|ited musbrooms,
droined
2 toblespoonsbulterormorgorine
CM (1ountes)tondensed
:omoIo soup
cupwoIer
1 Ieospoon vinegor
until tender. Stir in remaining ingre-
dients. Cook over low heat 5 min
ute!. Stir occasionally. 2 cups sauce.
Serve over omelet. hamburgers.
or
haked DSH.
5 O U F F k G k A V Y
ton (! ountex)tondenxed
tteomofte|ety, tbitken, muxh
room orgo!den muxhroom xoup
When preparing gravy for roasl or
fried meat. remove meat from pan
and pour off and measure drippings.
Pour can of soup into pan; stir well
to loosen hrowned bits. mend in
V tup milkorwoIer
2 Io4loblespoonx drippIngx or
butIer water and drippings for thickness
desired Heat, stir often. I V cups

gravy Serve with fned chicken,
roast beef roasl pork. pork chops,
h,lmburgers, or haked ham

I
'

Q U I C K O N I O N G k A V Y
cup rhopped onIon In s:uecpan, cook onion with garlic
in outter until tender. Stir i n soup,
water, and bay. Simmer a few min
utes O hlend favors. Stir occasion
ally. Remove bay_ Makes about I V
cups.
1 xmol| Hove gor||t, minted
2 tob|expoonxbutleror morgorine
ton(10ountex)tondenxed
golden muxbroom xoup
tup woIer
1 xmo|l boy leof
C k F A MY G I 8 L F T G k A V Y
tup thopped te!ery
2 Iob|espoonxbuIIer or morgotine
1 ton ( \0 ountex)tondenxed
treom oftb!cken xoup
y tupwoIer
tupthoppedtookedgiblelx
In s:ueepan, cook celery in butter
until tender. Blend in soup. water,
and giblets. Heat; stir occasionally.
Makes ahout 2 cups.
59
Barbece
60
Catch a whit of meat or poultry barbecuing . . . that's the call to good
eating. Barbecues can be held outside on the grill, or inside-on a
rotisserie, in the ovell. on an hibachi in the fireplace, or even in a
skillet on lOp of the range. Whatever the location, it's smart to reach
for the soup can when sauce-making time arrives. The results arc
guaranteed to be great.
An easy reputation as a barbecue chef is yours when you choose
a good long-handled pastry brush, a cut of meat which turns crisp and
luscious over carefully controlled heat, and onc of the following sauces.
Bring on the fcast!
A L L ' k O U N 0 1 O MA1 O 8 A k 8 C U 5 A U C
ton (I0 ountet) tondensed
IomoIo soup
2 to4 tob|evpoontweel pickIe
re!ith
tup fine!y tbopped onion
1 Iob|espoon brown vugor
toblespoon vInegor
toblespoonWortevtetbire
In saucepan, combine all ingredi
cnts. Cover; cook over low heat JO
minutes. Stir occasionally. Makes
about I
i
Z cups.
BARBECUED FRANKFURTERS
SKII.I.ET; Combine S3uce 3S directed. Add I pound frankfurters. Co\'er;
cook O\'er [ow heat 1 minutes. Stir often. 4 servings.
LU1DR COOKING: Prepare sauce as directed. Slit 2 pounds frankfurters
lengthwise; brush with sallee. Place on grill over glowing coals. Cook.
brushing with sauce and turning every few minutes, until nicely
browned. 8 servings.
BARBECUED HAMBURGERS
bKh.l: bhqe 2 pounds seasoned ground beef inlo 8 pallies. In skillet, brown
pallies (usc shonening if neecsary): pour off faL Add sauce ingredients.
Cook over low heat 15 minule or unlil done. 8 servings.
LUHOOk COOKING: Prepare sauce directed. r'lake pallies in skillet method.
Plnce on grill BDuI 6 inches nbol'c glowing eO:115. Cook 1DuI minutes.
brushing with sauce and 1ming el'er)' 5 millHes. 8 seigs.
BARBECUED CHICKEN
SKIt.I.f.T: Brown 2 pounds chicken paris in 2 10 4 tablespoons butler or
margarine. Add sauce ingredients. Cover: simmer 4minutes or until
chicken is done. Stir occasionally. 4 to 6 servings.
OUT)OIt CoKtNG: Prepare sauce. Brush 2 split broilers I2.: pounds each)
with s;lad oil: place on grill. skin-side up. about 6 inches above glowing
coals. Cook 1 5 minutes on each side. Brush wilh sauce; cook min
utes more or until chicken is tender. turning and hrushing with sauce
every 5 minutes. 4 servings.
BARBECUED STEAK
OUTDOOR COOtING: Prepare sauce. Place 2 pounds sirloin steak (about !
thick) on grill about 4 inches above slowing coals. Brush with sauce:
cook 5 minules. Tur: brush wilh sauce. Cook 5 minutes longer or
umil desired doneness. Heal remaining sauce. Serve wilh steak.
servings.
61
62
Z L 5 I Y 8 A R 8 F C U F 5 A U C
cupcboppedgreen onion
1 Iob|espoon cbopped boIcbetry
peppets
7 Iob|espoons buherormorgotine
con(\0ounces)condensed
Iomoto soup
' cupwoIer
Iob|espoonbtown sugot
1 Ieospoonptepored borserodisb
IkAMK AMUWICHL
In saucepan. cook onion 0DU pep
pers in butter until onion is tender.
Add rem:lining ingredients. Simmer
` minutes or unlil navors :Ire
blended; stir of len. ! 'l cups sauce.
1
&
Prepare sam;e. Slit 1 pound frankfurters lengthwise. Place on broiler pan;
brush with sauce. Broil ahout 4 inches from heat until done, bTllshing with
s:mce and turing often. Serve on toasted buns. 4 servings.
URGLK ANWLHr
Prepare sauce. Shape t II pounds seasoned grollnd beef into 6 pallies. Place
on broiler pan: brush with sauce. Broil :lbout 4 inches from heal until done.
brushing with sallee and turing often. Serve on toasted buns. 6 servings.
5 F F 0 Y 8 A k 8 F C U F 5 A U C F
cupcbopped ce|ety
Ieospoon cbiIi powder
7 tob|espoons so|od oi|
con ( ! 0Vz ounces)tondensed
Frencb on|on soup
Iob|espoon cornsIorcb
] tup keIcbup
cupwoIer
1 Iob|espoon vinegor
! Ieospoon prepored musIotd
In saucepan, cook celery with chili
powder in oil unlil tender; add rc
maining ingredients. Cook over low
heat minutes: slir occasionally.
Makes :bout 2 cups. Usc as a bast
ing saucc for hamburgers. fr:nk
furters. chicken, or spareribs. Serve
with remaining sauce.
O N I O N A k C U 5 A U C
ton (1 ouncesJtondented
treom ofmuxhroomxoup
con ( ! ouncesJcondensed
Frentbonionxoup
Y cup keIthup
tup xolod oil
l
2 Iob|espoonx brown tugor
1 Iob|expoon Worcet|etbire
Ieoxpoon hot peppersouce
OUf0OOk CHlCkN
ents. Cover; simmer 1 5 minutes; stir
OlcU. J cups sauce.
Prepare sauce. CI split broiler-fryers wilh salad oil. Place on grill (skin-side
up) ahout inches above glowing coals. Cook t5 minutes; tum; cook 15 minutes
more. USh with sauce; continue eooking J minutes !T until chicken is done.
bmshing with sauce and turing every 5 minutes. 8 servings.
OU70OOk 5PAkklB$
Place 6 pounds spareribs (cut into serving-size pieces) in " large pol of
boiling wilter. Cover: simmer I hour; drain. Prepare sauce as direcled. Place
rihs on grill about 6 inches above glowing coals. Brush with Siuce: continue
cooking 30 minutes or until done, brushing with sauce and turning every
5 minutes. servin[S.
O V 6 N A k B C U 0 5 P A k 6 k I 8 S
4 poundxxporeribx, cut In
terving-tizepIeces
ton H0ouncex)condensed
beebroIb
cup prepored mincemeoI
3 Iob|expoont vinegor
2 Iob!espoon5 tornsIortb
!n |arge heavy pan. co\'er rihs with
waler. Simmer I hour; drain and
cool. I\rrange in roasting pan (13x
9x2). MeanwhilCg in saucepan.
comhine rcmamlllS ingredients.
Heat, stirring until thickened. Pour
sauce over ribs. Bake at J. for
30 minutes or until done. Makes 4
servings.
63
64
8 A k 8 F C U 0 L A M 8 K A 8 O 8 5
con ( 1 0i ouncet)condented
!omu1o toup
tmol| clovegorlic, mInced
2 IobletpooMs tolod oi|
2 IobletpoontwinevInegor
Iobletpoon tugor
Ieotpoon pepper
Ieotpoon oregono Ieovet,
crutbed
0otbtbymeleovet,cruxhed
1 pound lomb cubetor kobobx
(1-inch)
medium green pepper,
cut in 1 !5-incb piecet
con ( 1 6 ouncet) xmoll wbo!e
wbile oniont, droined
Combine soup, garlic, oil, vinegar,
sugar, and seasonings; add lamb.
Refrigerate 4 hours or Illorc. On 2
skewers. arrange green pepper and
onions. On separate skewers,
arrange lamb; place lamh kabobs
on broiler pan. Iroil 4 inches from
heat for ( 5 minutes or until desired
doneness, turning and brushing with
marinade. Brush vegetable kabobs
with marinade; broil 1 minutes.
Heal remaining marinade; serve
wilh kabobs. Makes 4 servings.
OUTDOOR METI10D: Marinate
kabobs as ahove. Pllce 01 grill
4
inches above glowing coals. Cook
1 5 minutes or until desired done
ness, turning and brushing with
marinade. Brush vegetable kabobs
with marinade; cook 1 0 minutes.
5 K I L | L T 8 A k 8 C U 0 C H | C K N
2 poundt cbicken porn
0otb peppet
" cup bullerormOfgorIne
1 con( 1 01 ouncet)condented
1omo!o toup
cup cbopped onIon
3 lob|etpoontwine vInegot
2 lob|etpoonsbrownxugor
1 Iob|etpoon Worcetlertbire
0otb tweeI botil
0oxh |eo Ihyme
Generous dotb hol pepper toute
Season chicken with cgcr. In skillet.
brown chickcn in bullcr. Slir in re
maining ingrcdicnll. Cover. Cook O\cr
low heal 45 minutes or until chicken
is tender: slir oec:lsionully. M:lkes
servings.
Ve
g
etables with New Flav01'
Maybe vegetables arc your idea of heaven. Then again, maybe they're
nOI. Either way, these recipes arc for you. Each one opens up new
vistas of vegetable flavor for both the aficionado and the indifferent.
Dish up a casserole of green beans baked to creamy perfection.
Add unexpected tang and color to baked potatoes. Soup makes the
diference.
A word about vcgcwblc cookery: if vegetables could talk, they'd
surely advise, "don't overcook. We're best jllst lender." And O save
nutrients, handle with care, cook with the least amount of water,
simmer gently.
V 6 G 6 T A l - C H 6 6 5 8 A K
|orge bunch brctccIiorheod
tou|iower(orIwc \0-cunce
pockogesroren), cccked
ond droined
con {10 c\Mces)tondenxed
~ecmcte|ety,chicken,or
muxhroom xcup
'3 lo
cup milk
Y cupxbreddedxhorp Cbeddor
cbeee
cup buIIered brecd ctumb>
Place broccoli or caulinowcr in
shallow b,lking clish (l0;6x2").
Blend souQ_ milk, and cheese; pour
ovcr vcgctable. Top WIlD crumbs.
Bakc in U /J1. oven 30 minutes
or until bubbling. U servings.
U
66
F A5 Y C k 6 A M 6 0 V F G F T A L F 5
Top-of-stove method: Cook 2 Qackages ( I 0ounces each) frozen vegetables
(caulinower. corn. green beans. lima beans. mixed vegetabl es peas. peas and
carrots. spinach) in unsalted water until tender; drain. Stir ill I can condensed
cream of celery, chicken, mushroom. or Cheddar cheese soup; heat. Thin !O
desired consistency with milk. Season to taste. Makes about cups.
5 A V O k Y F OT A T O 6 5
2 tlIcet bocon
cup chopped onion
\ ton (10ouncet)tondented
treomofmuthroom toup
0osh pepper
cup mi!k
5 cupscubedcooked poIotoet
5 C A L L O F 6 0
con ( \ 1 ouncet)condensed
Cbeddorcheete, creomofcelery,
chicken, otmuxhroomtoup
tup mi!k
0otbpepper
4 cupa thInlyt|Iced pototoet
1 tmo|l onIon, lhInly t|iced
In saucepan. cook bacon until crisp;
remove and crumblc. Pour of all
but 2 tablespoons drippings. Cook
onion in drippings until Icnder. Slir
in soup and pepper; gradually blend
in milk. Add potatoes. Heat; stir
occasionally. Garnish with bacon.
Makes about 5 cups.
P O T A T O F 5
Blend soup. milk. and pepper. I n
buttered I
l
l. -quart casserole, ar
range alternate layers of potatoes,
onion, lind sauce. Dot top with
buller; sprinkle with paprika.
Cover; bake in a 3750 oven 1 hour.
Uncover; bake l minutes more.
Makes about 3 cups. |OT.
M
1 loblepoon bulIeror morgorine
0otb popriko Sliced cooked potatoes may be sub
stituted for raw potatoes. Mince
onion and reduce cooking time to -
about 30 minutes; bake uncovered.
C H I N 6 5
2 cuptdiogono!lyt|iced te|ery
cupdIogonoIlytlited green onion
2 toblepoont tolod oil
con ( I 0Aouncex)condented
cbIcken broIb
cup woIer
1 con ( \ouncet)Cbinete
vegetobles, droined
3 loblepoonornttorch
lob|etpoonsoy souce
Cooked tice
V G F T A L F 5
I n skillet, cook celery and onion i n
oil tlntil jllJI tender. Add remaining
ingredients except rice. Cook. stir
ring until thickened. Serve over rice
with additional soy. ;"-kes about
3Z cups.
C k 6 A M 6 0 O N | O N 5 A N 0 F A 5
con(10 cunces) ccndensed
crecm cf musbrccm scup
V, cup mi|k
1 pockoge ( 1 0 cunce) frcien peos,
cccked ond droined
ton(16 cunte) smo|lwhcle
In saucep:m. blend soup and milk:
add remaining ingredients. Heat;
stir occasionally. Makes about 31
cups.
wb|Ie cnicns, droined g .
0 h
_-

ox pepper

.

'

.
'
``

G O L 0 6 N V G T A 8 L C O M 8 O
cup cbcpped cnicn
Genercus dovb trushedIbyme
2 Iobletpoonv buttercrmotgorine
con( 1 1 cunte) ccndented
Cbeddor cbeese scup
pockoge ( 1 0 cunces) frozn
8ruwe|ssprcuIs, cccked ond
droined
potkoge ( 1 0 cunce)frczen
couliRcwer, cccked ond droIned
tup droinedchcppedconned
IcmoIce
i n butter until tender. Add remain,
:Illy. Makes about 4 cups.
Gk N 8 A N 5 I T A L | A N O
4 slite boccn
cup tlI~d cnIcn
2 med|um clcvesgorli m|nced
teotpccnoregonc|eoves,crutbed
Ieospccn bovI| !eovev, ctusbed
1 con (10 cunces)ccndensed
IcmoIc scup
cup woIer
2 pockcg (9 cunco eoch)frczen
cuI green beons
GroIed Formevon cheese
`, LO|| 'UO u[P 99
In skillet, cook bacon until crisp:
remot'e and crumble. Pour of
all
onion with garlic. oregano, and
basil in drippings until len
.
der. Add
soup, water, :ld beans. Cover:
cook over low heat 20 minutes or
unlil beans ;Ire lender. Slir occa
sionally. Garnish with bacon ami
cheese. Makes about 3Z cups.
69
70
Z 5 1 Y U T T R 8 A N 5
; cupchopped green pepper
cup cbcpped onicn
2 IoblexpccnxbuIlercrmorgcrine
1 con (10 cuncex)ccndenxed
Icmclc sou
cup woIer
2 conx( \ 6cunce eoch) buIler
beonv, droined
con(16cuncet)cuIgreen beonx,
droined
loblexpccn brcwn xugor
Ioblexpccn vinegor
Ieoxpccn prepored muxtord
C A L l C O
4 x|icex boccn
cup green pepperxIripx
1 con ( 11 cuncex)condenxed
Cbeddov cbeexe xcup
3 cupx cccked whclekernel corn
cup droined chcpped conned
IcmoIcex
In saucepan. cook green pepper and
onion in butter until tender. Add re
maining ingredients. Simmer a few
minutes to blend flavors. Stir occa
sionally. Makes about J cups.
C O k N
In aucepan. cook hacon unlil crisp:
removc and crumblc. POllr of all
but 2 tab1cpoons drippings. Cook
green pepper in drippings until ten
der. Add SOllp. corn. and tomatocs.
Heat; stir occasionally. Garnish
with bacon. Makes about cups.
5 U M M k T I M F k I 6 0 1 O M A T O 5
4 medium Icmoloe, x|iced
cup xeoxcned 0cur
cupbutIetcrmorgorine
\ con (!0 cuncex)ccndenxed
creomcfmuxbrccmxcup
tup m!lk
Dip tomato slices in seasoned four.
Cook in butter over low heat until
lightly hrowned on both sides.
Remove to heated platter. Stir soup
and milk into skillet. Heat: stir
occasionally. Pour sauce over toma
toes. to 6 servings.
C k E A M 0
M 0 L Y
ton (10% ountes] condensed In saun
l
'n. blend soup. W:I!er. cheese.
treom ofthitkensoup parsley, onion and 5a!,add vegc!ables.
% tupwoter
! tupshredded sborpCbeddot
theese
tupthopped pon|ey
! Iob|espoon insIonI minted onion
W Ieospoonvo|l
1 pockoge(10ountes]froren s|ited
cortoIs, tooked ond droined
pockoge(10ountes]ftoren
tou|iflowet, tooked ond droined
potkoge(10 ounces] frozen
peos,tookedonddroined
Heat: S!t occasionally. 'lakes ahou!
J cups.
I I A L ! A N G G F L A N T 8 A K
medium eggplonI (obouI J
pound), peeled ond tuI in
1z-incb pIetex
lorgeonIon, s|ited
medium gteen pepper,
tuI in sIrips
J zmo|l Hove gurlc, mncMd
1 Ieospoon otegono leoves, truthed
4 Iob|espoonsbuIIetormotgorine
J ton {!0ouncet)condensed
Io moIo xoup
tup woler
Ieospoon vo0
1 tup gorlittrouIont
tupgroledFotmeson theeve
Cook cgGplant in boiling salted wa
ter for 3 minllles: drain. I n sauce
pan. cook onion and green pepper
with garlic and oregano in butter
until tender. Add soup, water, egg
plant, and salt. Pour into hallow
buk|ng dish | 0x6x2"). ak\ ut
350"F. for 35 minutes or until hot;
stir. Top with croutons: sprinkle
with cheese. Bake 5 minutes more.
Makes ahout 5 cups.
G k N 8 A N C A 5 S k O L
ton(1 0; ountes] condensed
CPOM o! thitken ornushroom
soup
If. 10 ' tupmilk
Ieospoon soy soute
Dosh peppet
cupscooked Frenth style gpon
beons(orIwo ?-ountepotkoges
frozen, ortwo 1-poundtons),
droined
con(obout ountes) FtenthItied
onions
In | Y-quart cassero| e, stir soup.
mill . soy sauce. ;nd pepper until
smooth: mix in beans and 1, C;n
onions. Bake at 350"F. for JJ
minutes or until hoI. Stir. Top with
remaining onions. Rake 5 minutes
more. r-:Ikcs about cups.
7 1
72
Make way for the meatless wonders: eggs and checsc. I n main dishes
they're ullsurpasscd-protcinwise, tastcwisc, and penllywise. Te:ulIed
with soup, they're extraordinary.
Soup sauces enrich 0@ dishcs, favor up cheese fondues and casse-
roles. When it comes !o soutllcs, soup really shows off. You can make
this dr:unatic dish wilh any of fivc kinds of soup. Need I!1 e:lsygoing
checse sauce? Sec the S;Hlcery section.
Remember. both eggs .Indcheese are delicate, so avoid cooking them
at high temperatures.
G G C k O O U 1 T 5
can (1< ounces) condensed
cream af celery soup
8 hardcooked eggs, finely chopped
Y4 cup fine dry bread crmbs
2 tablespoons finely chopped onion
2 tablespoons finely chopped
p0r51ey
Y4 teaspoon salt
Dash pepper
Salad oil
y to V cvp milk
Combine 2 tablespoons soup. eggs.
brlad crumbs. onion. parsley. salt.
and peper. Mix well: shape into 8
croqueuls or pauils. (If mixture is
difficult M h:ndll. chill before sha.
ing.) Roll in additional bread crumbs.
In skillet. brown croqueucs in oil.
Meanwhile. in saucepan. combine
renHlining soup and milk. '-Ieat: stir
occasionally. Serve wilh cm1
l
uelles.
Makes 4 servings.
F A S Y C H F F 5 F S O u f | |
ton ( \ 1 ountet)tondenxed
Cbeddor tbeexe xoup
In saucep:m. heat soup. stirring: remove
from heal. Ikat egg yolks until thick
and lemoncolored: stir inlO soup. In
large bowl. using clean egg bealer. beat
egg whites until stiff; fold soup n1iture
into egg whites. Pour into 2-qurt cs
serole. B:kc ,II ^. for I 10 I V
hour or a1 4(}OF. for U l
1
1illu1S.
Serve inunedialely. 4servings.
5 O U F k C H S S O u f | f
con (11ountex)tondenxed
treom of telery,tbitken,
muxbtoom, orxhrimpxoup
tup xbredded xborp protexx
tbeexe
b eggx, xeporoIed
Try Ihese additions 10 vary Ihe b:sic soume:
In sauctl1m. combine soup nd cheese:
heat slowly until chcese melts. Remove
from he;!L Ik:11 egg yolks umil thick
and lemoncolored: stir inlo soup mix
lure. Beat egg whiles until stiff: fold
soup misture into egg whites. Pour into
ungreascd 2-quart casscrolc. B'lke al
J. I to IV hour or al 4.
minules. Serve iUlrl1edialely. 4 servings.
Shrimp Surprise SouOf: II cup finely chopped cooked broccoli, well
drained.
l
teaspoon lemon juice, and a dash ground nutmeg to cream
of shrimp soup-cheese misture. Proceed as abo\'c.
ASI"mgll.\ SOl/fi.: 1/1 teaspoon ground nutmeg .tnd ' cup finely chopped
cooked asparagus to cream of mushroom soupcheesc mixture. Proceed
as above.
NfIIll-j\I1l/lrwll1 SOl/fU: V teaspoon chervil, V cup finely minced cooked
ham, :and 2 tablespoons chopped parsley to cream of mushroom soup
chcese ll1iXlllrc. Procecd as above.
k U M 1 u M 0 | T 1 Y
con ( 0ountex)tonden xed
tomoloxoup
' cup woler
tuptbtedded xhorp Lheddor
rheexe
Tooxl
In saucepan. combine. souP. water,
and cheese. Cook over [ow heat; stir
often until cheese is melted. Serve
over toast. If desired, garish with
hard-cooked egg slices or s rdines.
rakes ahnut 1 7 cups .
7J
74
Q

=

M
F A 5 Y F G G 5 8 N F 0 | C 1
cnn( 0 ountev)tondentd
treom ofteler rhirken, or
muthroom souJ
Y cup mi|k
6 tbins|iceshom, !ried
6 s!itevbulleredtooxIor ng|isb
muin bo|ves
6 eggt,poorhed
Iob|expoon minted poHley
5 H k I M P
SAUCE:
\ ton ( 0 ountes)tondensed
treomof muxhroom soup
tupdicedtooked xbrimp
tupmi!k
2 tublepoonv tbopped porxIey
OMELET:
8 eggx
tup mi|k
teoxpoon solI
0ovh pepper
4 toblespoonx buIIerormorgorine
In saucepan, blend soup and milk.
Heal; stir occasionally. Meanwhile,
place a slice of ham on each slice of ..
toast or muflin half; top with
poached egg. Pour sauce over eggs.
Sprinkle with minced parsley.
servings.
O M F l F T
To make sauce, in saucepan, com
bine soup, shrimp, milk, and pars
ley. Heat; stir occasionally. To
make omelet, beat eggs, milk, sal!,
and pepper. In skillet, melt butter:
pour in egg mixture. Cook slowly.
As undersurface becomes set, lift
slightly to allow uncooked egg U
now underneath and cook. When
omelet is done, transfer to platter.
Make a shallow cut down the cen
lcI pour part of sauce QJ half of
the omelet; fold over. Serve with
remaining sauce. servings.
5 T k A C C I AT F L L F
ton (! ountes)tondensed
tbitken broIb
xoup con woIer
egg
2 toblexpoons groIed Fotmevon
tbeese
tob|etpoon thopped pot|ey
In saucepan, combine chickcn brolh
and watcr; bring 1O boil. Beat cgg
with chcese and parsley: gradually
pour inlo simmering soup. slirring
gently lIntil cgg is set. Scrve imme
diately. Makes about 3 cups.
C k F A M F 0 F G G $
ton (0ountet) tondensed
treom ofte|erysoup
Y) to tupmilk
6 bord-tooked eggx, s|ited
2 lob|espoont tbopped pimienIo
TooxI
In saucepan, blend soup and milk.
Add eggs and pimiento. Heat; stir
occasionally_ Scrve OD toast. Makes
about 3 cups.
Eggs Goldnrod: Omit pimicnto.
Separate cooked cgg yolks and
whites; chop whites coarsely; force
yolks through a fne sieve. Add egg
whites to saucc. Garnish with sieved
yolks.
8 A K F 0 C H F F $ F F O N 0 U 6
3 eggs, xeporoIed
ton (10 ountet) tondensed
treomoftelery, tbitken, or
mutbroom soup
2 cupx tmo|l breod tubex
tupsbredded vborp Cbeddot or
prote tbeese
teoxpoon dry musIord
$W I $ $
lorgetlovegor|it, tuIInbo|f
tup Cboblitorolberdry
wbile wine
ton(1 ountex)tondented
Cbeddortbeexe soup
poundnoIuroI$wixxtbeexe,
tubed or tbredded
3 Iobletpoons totnsIortb
FrentbMI lIoIIon breodtubet
Beat egg whites until stiff but not
dry; beat yolks until thick. Com
bine yolks, soup, bread, cheese,
and mustard; gently fold in whites.
Pour into I !-quart casserole. Bake
at Z3!. for I hour. servings.
F O N 0 U F
Rub inside of fondue pot or sauce
pan with cut edge of g:rlic. then
disc .. rd. In fondue pot, simmer
wine. Blend in soup. Combine
cheese and cornstarch; stir into
soup mixture. Heat until cheese
melts; stir occasionally. Spear bread
with fondue fork and dip into fon
due. Makes about 4 cups.
3
76
F G G A N 0 O Y S T k S A U G k AT | N
con (10ounces) condensed
oysIerslew
cup mi|k
2 Iob|espoons our
cup sbredded sborp Cheddor
cbeexe
hord-cooked eggx, x|iced
Cookedosporogusorbroccolispeots
Empty stew into saucepan. Grad
ually blend milk inlO nom unlil
smoolh; slowly stir into stew. Add
cheese. Cook. stirring unlil thick
ened and cheese is melted. Add
eggs; heat. Serve ovcr asparagus:
garnish with p:lprika. Makes aboul
21h cups.
6 G G S F t O k N T I N
creom olce|ery soup
cup mi|k
2 pockoges (10 ounceeocb)
lroren cboppedspInoch,cooked
ond wel|-droined
6 eggt
cupsbredded m||d procecbeese
In I V:.quarl shallow baking dish
(l Ox6x2"), combine soup. milk. and
spinach. Spread evenly in bottom of
dish. Top mixture with eggs; sprin
kle with cheese. Bake al 3. for
minutes or until eggs arc S0l.
/'I'lakes 6 servings.
Q U | C K E G G C U k k Y
creom clmusbroom soup
cup mi|k
J teospoon cutry powder
4 bord-cooked eggs, sl|ced
4 slices breod, IooxIed
SbreddedcoconuI,IootIed s|iveted
o!monds, cbulney,otroisins
W S T F k N
cupcbopped cooked hom
cupchoppedgreenpepper
cup cboppedonion
4 Iob|etpoonsbutlerotmorgorine
con ( 11 ounces)condensed
Cbeddor cbeese soup
8 eggs, sligbI|y beoIen
In saucepan. stir soup until smooth.
mend in milk and curry powder.
Heat; stir orten. Add eggs. Serve
over toast with coconut, almonds,
chutney. or raisins. Makes about
2l ClipS.
S C k A M 8 L
In lOjnch skillet, brown ham and
-
cook green pepper and onion in
butler until tender. Mcanwhile, in
bowl. stir soup until smooth; grad
ually blend i n eggs. Add to h:H11
mixlure. Cook over low heat. As
mixture begins to set around edges,
gently lift cooked portions with
large turner so that thin uncooked
portion can flow to the bottom.
Continue gently lifting cooked por
tions until eggs arc completely set.
bllt still moist. servings.
F G G 5 ! N C H F F S F S A U C F
con( 0 ounces)tondensed
treomofceleryormushroomsoup
! Io! cupmilk
cupsbredded shorp Cbeddor
cheese
4 bordcooked eggs, s|iced
4 lifesIoosI
Cboped pors|ey, |fdesired
6 hotd-tooked eggt
cup moyonncise
Ieo>poonturry powder
C U k k I 6 D
1 ton (0ounces)condensed
creom ol mushroom soup
] tup milk
ToutIorFnglhh muFins,spliI
ond IoosIed
Popri|:o
G O L 0 F N
con ( \\ounces)tondensed
Cheddortbeese soup
con ( 10 ountes)tondensed
IomoIo soup
tup milk
ToosI
In saucepan, combine soup, milk,
and cheese. Cook over low heat
until cheese metts. Stir of len. Add
eggs. Serve on loasl. rice, or aspara
gus. G:lrnish with parsley. !lakes
about cups.
6 G G S
Cut eggs in half lengthwise. Care
fully remove egg yolks. In small
bowl. mash yolks with fork. Blend
in mayonnaise anti curry powder.
Stuff into egg whites. In skillel,
combine soup and milk. Arrange
eggs filled side up in sauce. Cover;
cook over low heat : minutes or
until cgga arc hot. Sorvc ogga ou
loasl: spoon sauce over all. Sprinkle
with p,tprika. 3 servings.
k A 8 8 I T
In saucepan, blend soups and milk.
Heat; stir often. Serve over toasl.
Makes ahout JY cups.
Salads and Salad Dressin

g
s
So you adore salads! Because they're light anu refreshing anytime.
Because they have a knatk for adding that just-right splash of color to
meals. Because they're nutritious.
Here arc some new ones to brighten your repertoire-molded. tossed.
hot. And dressings-smooth, spicy, imaginative. Even low caloric. Each
is flavored with that handy ingredient, a can of condensed soup.
H A M A N 0 M A C A k O N | T O S S
P
cnn { 04 ounces)condensed
creom o! chicken soup
V cup cbopped teIery
cup chopped cnion
2 Iob|espoont chopped gteen
Combine soup, celery. onion. green
pepper. muslnrd, HD! pepper sauce.
nnd pepper. Add macnroni and
ham. Chill. Serve wilh Iomalo .
wedges. Makes about cups.
78
pepper
Ieospoon prepoted musIotd
0oshhoIpepper souce
0ovh pepper
2 cupscccked motorcni
1 cups dicedcookedhom
TomoIoes, cuI in wedges
M
Ttp: To unmold gelatine salads. dip pan ouUom briefly in warm (not
hot) water. Run knife along edges to permit air to fow in. Tap sharply
once or twice. I nver! on moistened serving plate (this permits you to
shift mold if neccss:uy): raise pan and release salad.
S 6 A S H O k F
2 enve|opes unl|ovoted ge|oIine
2 tups to|d woIer
ton(! ountes)tondensed
IomoIo soup
Iob|espoon |emon ]u|te
potkoge (8 ountes)tteomtbeme,
solIened
tup dited tooked shrimp
' tuptbopped telery
2 Iob|espoons tbopped gteen onion
S A L A U
In saucepan, sprinkle gelatine on
cold w:ler to so[tell. Place over low
heat. stirring until gelatine is dis
solved. Remove from heat: grad
uaJly stir in soup and lemon juice.
Stir cream chcese until smooth:
gradually blend in gelatine mixture.
Chill until slightly thickened. Fold
in remaining ingredients. Pour into
I -quan mold. Chill until firm. Un
mold and serve on crisp salad
greens. Makes about 4 cups.
C k F A M Y 1 U N A M O | 0
2 enve|ope unl|ovored ge!oIine
2 tups to!d woIet
tteomolteletysoup
Iob|espoon !emon ]u|te
potkoge(3ountes)tteom tbeese,
soltened
ton (obout7 ountes)Iuno,
dtoined ond |oked
' tup shredded torrot
' tup tbopped te|ety
2 Iob|espoons tbopped pors|ey
In sallcepan, sprinkle gel:ltine on
cup cold water to soften. Place over
low heat. stirring until gelatine is
dissolved. Remove from heat. Blend
soup and lemon juice into cream
cheese; gradually blend in gc!atine
and remaining water. Chill until
slightly thickened. Folo in remain
ing ingredients. Pour into 5-cup
mold. Chill until firm. Unmold:
serve on crisp salad greens. Makes
about cups.
R O S Y A N 0 W H I T 6 A S P I C
enve|ope un|ovored ge|oIine
y tupto|d woIer
1 ton {0ounces)tondensed
Iomoto voup
Ieospoon groted onion
Crisp solod gteens
tupcreomy toItoge tbeese
Sprinkle gelatine on eold water to
soften. Place over low heat: stir
until gelatine is dissolved. Remove
from heat; combine with soup and
onion. Pour into I-quart or 4 indi
vidual molds that have been rinsed
with cold water. Chill until frm.
Unmold; serve on salad greens with
a topping of cottage cheese. Makes
about 4 cups.
79
80
0 O U 8 L 0 C K k C H I C K F N M O L 0
Firs/ layer:
1 enve|ope unovoted ge|oIine
cup coldwoIer
1 ton (T0ounce t)tondenved
creom ofcbicken soup
cup moyonnoise
Firs/ layer: Sprinkle gelatine on cold
water to soften. Place over low
heat; stir until gelatine is dissolved.
Remove from heat. Blend soup.
mayonnaise, and lemon juice; slir
in gelatine. Chill until mixture be-
1 Iobletpoon |emon uice
T ton (5ounces]chunkhicken,
o: I cp dced rookodhck eM
cupthopped celery
gins to thicken. Fold in remaining
ingredienls. Pour inlo 1 Y quart
mold. Chill until almost frm.
2 Iob|etpoons thopped Iootted
olmonds
toblespoon !ine|y cbopped onion
0ovh pepper
Secolld layer:
I enve|opeunovoredge|oIine
Y? cupto|dwoter
1 con( \ ounces] je|lied
conberrysouce
oronge, pee|ed onddiced
Secolld layer: Sprinkle gelatine on
cold water to soften. Place over low
heal; stir until gelatine is dissolved.
Remove from heal. Crush cranberry
sauce with fork; add gelatine. Chill
until mixture begins to thicken; fold
in orange. Pour on top of chicken
layer. Chill unlil frm. Unmold.
Serve on crisp salad greens. Makes
about J cups.
S F k I N G I I M S A L A 0
ton(TOl ountes)condensed
beel broth
potkoge(3 ounces] lemon-
lovored gelolin
} tup cold woter
\ Iob|espoon groteU onIon
\ IobIespoon vinegor
0osh peppet
1 tupditedcookedbee!
cup dited red opp|e
2 toblepoont vliced teIery
In s;ulcepan. bring beef brOlh 10 a boil.
Add gelatin; stir to dissolve.ÛU water.
onion, vinegar, md pepper. Cbill Unlil
s|igIl l:C1cucU. Om in remaining
ingredients. Pour into a 3cup mOd.
Cill until firm (aOout hDuf!. Makes
about 2'1 cups.
P
G E k M A N
p
OT A T O 5 A L A 0
4 s!tm bocon
cup chopped onion
1 con(0 ouncet)tondensed
treom olce|eryorchicken soup
tup woler
2 to 3Iob|mpoons vinegor
leovpoon sugor
'& Ieoxpoon pepper
Cook bacon until crisp; remove
from skillet; drain and crumble.
Cook onion in bacon drippings until
tender. Blend in soup, water, vine
gar, sugar, and pepper. Heat; stir
occasionally. Add potatoe. pars
ley, and bacon; simmer minutes.
Serve hoI. }lakes about 4 cups.
4 ups zIiceU cooked po1olo e&
9 cup thopped ponIey
T O MA T O F k F N C H 0 k E 5 5 I N G
ton{10"+ ouncet|tondensed
IomoIo soup
7t uplolOdoil
Combine all ingredients in jar,
Shake well before using. Makes
about 2 cups.
y+ tupvinegor
2 Ioblmpoonssugor
T Ioblmpoonfine|ythopped onion
2 Ieotpoons dry mustord
} Ieospoon so!I
!a teovpoonpepper
NOTE: To vary this TO/ATO FRENCH DRESSING, add any one
of the following:
Il'COn Dressillg-4 slices bacon, cooked and crumbled
Ih Cheese Dressing-II> cup crumbled blue cheese
CIliUo/e Dressillg-I chopped hard-cooked egg, 1 tablespoon minced
green pepper, I tablespoon minced pimiento
Cllrr) Dressillg-V teaspoon curry powder
G(rfie Dressillg-i clove garlic, minced
lIerb Dressing-i teaspoon ground herb (marjoram, rosemary, sage.
savory. or thyme)
Ripe Olil'c Drcssing-II> cup chopped ripe olives
Sweet Pikll Dres.fillg-1 cup sweet pickle relish
V;IItigrelle Dressillg-I chopped hard-cooked egg and I tablespoon
chopped parsley
82
k U S S I AN - S T Y L 0 k S S I N G
con (! cunces)ccndensed
creom cfceleryscup
cup moycnnoIse
cup cbi|i souce
teospccn |emcn uice
2 tc3 teotpccnt minced on|cn,
|f devired
Place unopened can of soup in re
frigerator 3 to 4 hours. Blend soup
and mayonnaise; stir |n remaining
ingredients. Serve with asparagus or
green salads. Makes about l In cups
dressing.
Q U | C K G k N G O 0 D f S S D k S S | N G
con (10cunces) ccndensed
creomcfceleryscup
cup moycnnoise
2 Iob!espccns chcpped pors|ey
4 oncbcvies, cbcpped
1 Ieotpccn |emcn uice
D k S S | N G
con (' O4 cunces) tcndensed
fcmoIc scup
cup moycnnoite
cup IndIo crsweeI p|ckle re|ish
1 hord-cccked egg,chcpped
Ieospccngroted cnicn
leotpccnprepored musIord
1 toblatpccn Iemcn uice
Place unopened can of soup in re
frigerator 3 to 4 hours. Blend soup
and mayonnaise; stir in remaining
ingredients. Serve with green salads.
About \ Ih cups dressing.
L A M A Z
Blend soup and mayonnaise. Add
remaining ingredients; mix well.
Chill. Serve with cooked shrimp or
green salads. About 21n cups dress
ing.
L O W- C A L T O MA I O 0 k S S | N G
con (lO cunces)ccndenred
IcmoIc scup
'x cup woter
2 Iob!etpccns Iemcn juite
2 teospccnsgroIedcnIcn
Ieospccn prepored musIord
Genercut dosb pepper
Combine all ingredients in a tightly
covered container; shake until
blended. Chill 4 hours. Makes
about | ^ CUj$ dressing.
D I 1 k S ' 0 L | G H T
con (!cunces) ccndensed
beefbrcth
2 tob!espccns cb||isoute
2 Iobletpocns v|negor
tob!espccn grotedcnicn
Combine all ingredients in a jar.
Chill. Shake well before serving.
Serve on crisp gTeens. Makes about
I cup dres. "ing.
Looking for a new main dish idea'! Something that's ready in a jiffy,
yet pampers the whole family's taste, you sa). Then follow this yumm),
fomlUla:
Prepare a stack of pancakes or bake corn bread or biscuits from a
mix. Combine diced chicken, ham, or seafood with .. cream soup.
Spoon the mixture over biscuits or pancakes. There. You have a dish
to do you proud. For more along these delicious lines, try the following.
Or b;tke this spunky spoon bread. Soup is the navorbooster.
M I N U T T U k K F Y 5 H O k T C A K F
ton ( 0 ouncevI tondenxed
treomof tbitken toup
tup miIk
tupxditedtookedturkey
tup tooked peox
I Ioblexpoon thopped pimienIo
8ixcuiIv, tornbreod, orpontokm
except biscuits. Heat; stir often.
Serve over biscuits. Makes about 2'/
cups.
5 F O O N B k F A 0
1 tuptorn meo|
1 cupwoIer
3 toblexpoons bullevormorgorine
ton ( ! ! ountm) tondened
Cbeddortheete,treomoftbitken,
ormuxbroom voup
teoxpoon boking powder
3 eggx, veporoIed
In saucepan, combine corn meal
and water; bring to a boil and cook
until very thick, stirring constantly.
Remove from heat and stir in but
ter+ Add soup. baking powder. and
slightly beaten egg yolks; mix well.
Fold mixture into stimy beaten egs
whites. Pour into greased 2-quan
casserole dish. Bake at 350F. for
I hour. Serve hot with butter and
maple syrup if desired+ 6 servings+
8J
84
C k F A M F 0 C H I C K N W I T H A L M O N 0 5
O V F k P A N C A K F 5
tup tbopped te|ery
2 Ioblespoons buIIerot morgorine
1 ton (10ountes)tondensed
tteom oftbitken or
musbroom soup
Io tupmi|k
I ton(5ountes)thunkthitken,
ot ! tup ditedtookedth|tken
2 Ioblespoonvdited pImenlo
I
tupIooIeds|ivetedolmondv
8 Ihin pontokes
In saucepan, cook celery in butter
until tender; blend in soup and
milk. Add chicken, pimiento, and
almonds. Heat; stir ohen. Serve
over pancakes. Makes about 2',
cups.
H A M A N 0 M U 5 H k O O M 5 T U F F F 0 F A N C A K F 5
8 IhIn pontokes{oboul7 Inthes in
dIomelet)
ton {2ountes) musbtoom slems
ond pietes, dtoIned ond thopped
2 IoblespoonsFneIythopped onion
2 IoblespoonsbulIetormorgorine
8 Ibinslites boi|ed hom
ton{10 ountes]tondenwd
treomof te|ery soup
y tupxourtteom
tup woler
PoprikoortboppedpoHley
Prepare pancakes. In saucepan,
cook mushrooms and onion in but
ter until onion is tender. Place a
slice of ham and 2 teaspoons mush
room mixlure on cach pancake;
roll. Keep warm in oven. Mean
while, combine soup, sour cream,
and water. Heat; stir occasionally.
Serve sauce over pancake. Garish
with paprika or chopped parsley.
4 servings.
C H I N 6 5 6 5 H k | M F P A N C A K F 5
8 lbin pontokes
3 tob|espoonslhinIysl|tedgreen
onion
Prep:ue pancakes; keep W3rm. To
"
m3ke flling, in s3ucep3n, cook
green onion in butter until tcnder.
2 IobIespoonsbuIIeror morgor|ne
1 ton (10ountex)tondensed
tteomofthitken soup
1 tupsdited tookedsbr|mp
tupsIitedwoIertbevInuls
Ieospoon so soute
tup mIlk
Ieospoon WortesIerhire
0osh holpeppersoute
Stir in V cup soup, shrimp, water
chestnuts, and soy S3uce. Heat; stir
occ3sionally. To make sauce, com
bine remaining soup, milk, Worccs
tershire, and hOi pcppcr sauce.
Heat; stir occasionally. Place about
V cup flling on each pancake; roll
up. Serve sauce over pancakes.
sen/iogs.
SU11Jrise Cakes
and

Tomato soup gives a wondcr-what-it-is favor and rosy color to cakes
and cookies.
Once tried, these arc the unusual cake specialties you will want to
make again and again. Some women win blue ribbons at fairs with
tom.la soup cakes; others bake them for holiday gifts. Most women
make them just for the pleasure of baking an easy cake with fascinating
flavor-a little spicy, a little tangy, and altogether special.
Lke the convenience of cake mixes? You can make a delicious,
moist cake by adding a can of tomato soup and two eggs to a package
of spice cake mix.
Or surprise everyone by giving a subtle ncw taste to those timc
honored favorites, fruit cake and gingerbread. Tomato soup adds a
distinctive favor that'll have the family clamoring ror more.
O L 0 F A S H I O N E 0 G I N G k 8 k A 0 C A K
2 tons(10 ounceseocb)
condensedIomoIosoup
3 eggs
2 pockoges{obouI1 4ounceseoch)
gingetbreod mix
cuptoisins
cupchoppedwo|nuIs
In large bowl of mixer, blend soup
and eggs. Add gingerbread mix.
Blend at low speed until thoroughly
moistened: beat 2 minutes on me
fum speed. Fold in raisins and
walnuts. Pour into well-greased
IQ-inch tube pan. Bake at 325F.
for 1 hour 1 5 minutes or until cake
is done. Cool right side up in pan
10 minutes; then remove from pan.
Scrve warm or cool. Sprinkle top
with confectioners sligar. Makes
JO-inch lube cake.
85
86
G L A Z E F O k O L 0 F A 5 H l O N E 0 G l N G E k k E A 0 C A K E
I cup8t1eU conteconers' sugor
2 1oblpoMn& mm
1 1oble3poonmeeU bu11er
Combine all ingredients; beat unlil
smooth. Makes enough glaze for a
IO-inch tube cake.
1 O MA 1 O 5 O u P C A k L
2!+ <ups coke ouror2 cupx
oll-purpote our
\ tupt sugor
4 leospoonv boking powder
I Ieotpoon boking sodo
1 Ieotpoon cinnomon
'1 |eospoonground t|ovot
J con (10+ounces)condensed
!omuo toup
zcuphydrogenoted shortening
2 eggv
cup woter
Preheat oven to 3S0F. GCllerouly
grease and nour IwO round laycr
pans, 8 or 9 or an oblong pan,
1 3x9x2". Measure dry ingredients
into large bowl. Add soup :lIld
shortening. Be;lt at low to medium
speed for 2 minutes (300 strokes
with a spoon) scraping sillcs ami
DO!!DW of bowl constantly. Add
eggs ;lIld water. Ieal 2 minutes
more. scraping bowl frequently.
Pour into pans. Bake 35 to
.
.0 min
utes. Let stand in pans 10 minutes;
remove and cool on rack. Frost
. ith Cre3m Cheese Frostinl or
fa\orite while frosling.
VARIAT IONS: For ;1 V-ntU luD pall. I'rer:uc ;s abo\c: bake 1 hour.
Nut ! I!|;iil1 ` Afllr Hxin, IOIU n 1 vu| COjjcU nU\5 or cup r:

1
ISIn,
Il;lke 3S tLl 40 minutes.
Date .u1U Nut : ^!!cI Hin. rold in I cup chopplll walnuts and I tu| :}:|cU
date . l \ I !O J tahlcsl'Q(ln hOut \ spr\nK|c O\'r dates while chopping
W
IhIlI.l lIake n Vta.rs or I \ 'I r;ln ror I1 l4J minUles.
C R 6 AM C H 6 6 S 6 | k O 5 T | N G
Blend ; packages (3 ounces each) cr(' ,ln cheese (softened) with I tablespoon
milk. Gradu'lly add I package ( I pound) sifted confectioners' sugar: blend
well. Mix in
/_ te.lspoon v.milla extr;lcL if desired.

O U | C K T O MA T O S P | C 6 C A K 6
potkoge (2 |oyer)spicetokemI
ton (J0ountes)tondensed
tomoto soup
] tup woIer
2 eggs
Mix O||} above ingredients: follow
i ng direct ions on package. I f desired,
rold |. I \uQ L\:UQvU lVallluts.
Bake as directed. Frost with Cream
Cheese Frosting or other favorite
white frosting.
F A S Y F R U | T C A K 6
l'repare QUI CK TOiIATO SPI CE CAKE. After mixing. fold H l cup
chopped candied fruit ,Ind I cup (hopped w'llnuts. Ilake as directed on p'Jek'lge
adding about 5 millllles more.
FOR MI NCEMEtT Ct\KE. Substitute ,_ Clip prepared mincemeat for
(",l1dicd rruit in EASY FRUI T CAKE. Bake in 9" layers c I3 x 9 x 2 luH.
A P k I C OT L k P k U N E U P S I 0 6 - 0 O WN C A K
Divide between two 9-ineh rOllnd l:lyer pans: _ cup melted butter. \lz cup
brown sugar: top with an arrangement of I can I I pound) apricot hal\'c.
drained (about I cup) and _ c.p walnllt pieces. Prep;Jre QUI CK TOI\IATO
SPICE CAKE. Pour into p,lIIS spre.nling evenly over topping. Ibke at 350F.
for 35 minutes. Run sp;lIu!a ;Iround edge of pan. Immediately lurn upside
down on serving plate. Lea\e pan over cake 5 minutes. Serve warm or cooled.
FOR PRUNE CAKE: Follow directions u0O\c. substituting I jar or can
( I pound) c;lnned pitted prunes. drained (about I cup) for apricots.
r OAMY $ AU C
(lorSteomedPooJiop)
1 egg, seporoIed
tup tonfetIioners' sugor
tup heovy tteom,whIpped
'Ieospoon voni||o etroct
In small bow! of electric mixer, beat
egg white until soft peaks form:
,cradualiy beat in sugar. Stir in egg
yolk; fold i n whipped cream and
vanilla. Makes 2 cups.
88
5 T E A M 0 F U 0 0 I N G
2 cups siIed oll-purpose f|our
Iob|etpoon boking powder
teospoon boking sodo
1 Ieospoon ground cinnomon
teospoon gtound nuImeg
2 cuptcbopped doIes
, cup shorIening
cuptugor
B
con { \ 0 ouncet)tondensed
IomoIo soup
Sift four with baking powder. soda,
and spices; dust dates with small
alllourll of four mixture. Cream
shortening and sugar; add egg and
mix well. Add dry ingredients
alternately with soup; slir well after
each :lddition. Fold in dales. Pou
into greased 2-qu:m mold; cover
securely with foil. PI:cC on trivet in
large pan. Add boiling water O
one-half height of mold. Cover;
steam 3 hours. Remove mold from
water; uncover and loosen edges of
pudding with knife. Unmold while
hal. 12 servings. Serve with foamy
sauce or h:lrd sallce.
H A k 0 S A U C
cup tofI bullor In bowl. soften buller. Add sligar,
1 cup sifIed tonfecIioners' tugor
a little at a time; beat until creamy
' Ieospoon vonillo eIrocI
and smooth. Stir in vanill: extract.
Chill until hard. cup S:luce.
k O 5 Y k O C K C O O K | 5
\ cups o|lpurpote Bour
1 cuns sugor
\ Ieospoon boking powder
'z tutpoon boking sodo
2 Ieospoons cinnomon
Ieospoon o|lspice
cup sbotIening
egg
con {\0ounces)tondensed
IcmoIo scup
2 tup6 untooked rc|led ooIs
cup seedle roisins
tup thopped wolnuIs
Preheat oven to 3S0"F. Sift dry in
gredients except oats together into
large bowl. Add shortening. egg,
and soup. Beat at medium speed for
2 minutes (300 strokes with a
spoon), scraping sides and boltom
of bowl constantly. Stir in oals.
raisins, and nuts. Drop rounded ten
spoonfuls on ungreased cookie sheet.
Bake about 1 5 minutes or until
lighlly browned. Makes about 7
dozen cookies.
M
"Let's have a party,"
Happy words indeed, And they lead to some of the most memorable
occasions for everyone-when good friends get together.
What kind of party? Name almost any kind and good food will be
a key factor to its success: Children's birthdays, holiday celebrations,
anniversaries, Even when the girl next door comes for cofee, it can be
a party,
T O D A Y ' S S E R V I C E B U F F E T S T Y L E
An easy style of service is a major requirement for today's parties
because of smaller homes without dining rooms and little outside help.
Buffet service is the answer for many a hostess. Nothing is more
dazzling than a bufet table covered with colorful tempting foods.
Each guest picks up a plate and helps himself while the hostess guides
the proceedings.
Successful buffets are those where guests are at case to enjoy the
company and the food. Some pointers to follow arc these:
I. Plan the menu with an eye for color. If the main dish is a casserole,
top it with golden cheese or some slices of tomato or stufed olives
for that hit of color.
2. Serve at least onc hot dish (perhaps a vegetahle). Or if you're serving
mainly hot foods, include relishes or a chilled fruit dessert for contrast.
3. Plan the food so the main course and accompaniments can all go on
one's dinner plate. To achieve this, it's often helpful to serve vege
table relishes and spiced fruits instead of a salad.
4. Fork foods arc best because guests won't have U worry about several
pieces of silverware to juggle. Plan a meat that can be cut with
a fork (for example-sliced ham or boned chicken); or usc a main
dish such as chicken B la king which requires no cutting.
5. Trays arc helpfUl if guests do not sit at a table to cat.
89
90
B L A \ I 1 U \ B E G I N N I N G S
Any party's off to a sparkling start when soup is the appetizer. Idea:
serve a snappy soup in Ihe living room for guests IO savor before the
main course. Now's the timc to bring out that handsome old turcen
and ladlc or a lovely pitcher for pouring.
Select your soup from any of the recipes in Ihc " Appetizer Soup"
section. Or try onc of these:
2 cont ( I 0!i ouncet eocb)
condenxedbeef broIh
tou con Icewoler
2 Iob|etpoont |emon |uice
F k I 5 KY S O U k
Chill cans of soup in refrigerator 4
hours or more. Just before serving.
combine all ingredients in a con
tainer; cover and shakc. Serve in
glasses. ;lakes about cups.
F L A M | N G 8 A N 5 O U F
2 cont( ! ! ouncet eocb)condented
b|ock beon tou
con (10!ouncet) condented
bee! broIb
2 tcu cont woIet
cup therryorbourbon
Lemon t|icet
[n saucepan, blend soups; add wa
ter. Heat; stir often. Pour into heat
proof chafng dish or tureen. To
flame, heat the sherry or bourbon
in a ladlc. Put a lighted match to
warmed liquor. While flaming, lower
into the soup. Stir to blend the
flavors before ladling out this warm
ing brew. Pass lemon slices for
garnish. Makes about 6
l
h cups.
T A N G Y 5 F L | 1 F A 8 O W L
con (2ouncet)t|iced
muthroomt,dtoIned
V8 Ieotpoon Ibyme
1 Iob|etpoonbuIIerormotgorine
con (\1ouncet) condented
t!iIeo wiIb bom & bocon toup
In saucepan. lightly brown mush
rooms with thyme in butter. Add
soup; gradually stir in water. Heat;
stir oftcn. Makcs about 2L cups.
touconwoIer
W
P A R TY P A T T E R N S O U P S
Imagination often means the difference between an ordinary Illenu and
one with party flair. Even a simple soup and sandwich meal can beneft
from just a small touch of decoration. One easydo soup garnish is
croutons cut in various shapes to make Party PaUern Soups.
URIDGE LUNCHEON: Cut white bread into bridge shapes (diamonds.
hearts, clubs, and spades)-use small cookie cutters. Toast lightly and
float one crouton on each bowl of cream soup.
Other party-pattern garnishes to Iry:
Nu|cnIinc`s Day: HearHhaped croutons.
S!. Patrick's Day: Shamrock-shaped croutons.
July Fourth: Starshaped croutons.

Halloween: Pumpkinshaped croutons.

Christmas: Simple tree-shaped croutons.
S P E C I ALTY D I S H ES
"Make one great dish your speeialty"-good advice to hostesses every
where. For many, it's the secret of their success. You can borrow from
the great cooking of the world to make distinctive party fare--easily.
Just look.
A F 1 R T H 6 S H O W
Chilled N-8 Sesame Secd Wafers
Pael la or
Seafood Curry'"
Mixed Green Salad
Pineapple Parfait Fancy Cookies
Tea or Cofee
91
92
F A F l L A
2 pounds cbitken ports
2 toblespoons so!od oil
con(0ounces)tondensed
cbitken broIb
2 medium Hoves got|ic, minced
} cuprow tegulotrite
! tuptbopped conned tomotoes
!^ tup tbopped gteen peppet
2 toblespoons cbopped pimiento
5 A F O O 0
tup cbopped on|on
leospoon curry powdet
toblespoon bulletotmotgorine
con (\0ountes)tondensed
cteomoftelety soup
up mi!k
1 tupdited tooked sbtimp
tupf|oked tooked ctob meot
Cooked rIceotpoIlyshelIs
n skillet, brown chicken in oil;
pour of fat. Add broth and garlic,
Cover; cook over low heat 1 5 min
utes. Stir remaining ingredients into
broth. Cover; cook 30 minutes
more or until liquid is absorbed.
Stir occasionally. 4 servings.
C U k k Y
In saucepan, cook onion with curry
i n hutler until tender. Add soup,
milk. shrimp, and crab. Heat: stir
occasionally. Serve over ricc. Makes
about 2112 cups.
1 A M B A L A Y A
\ cup hom cuIin strIps
1 cup thopped onion
tupgreen peppercutinsquotes
1 mediumtlovegotlit, minted
2 toblespoonssolod oiI
con (lO ountes)tondensed
tomoto soup
2 cups woter
9 tuprow tegulor rice
1 medium boy leaf
0osb bcIpeppetsouce
! cup cooked shtImp
Chopped putsley
!n I:irge skillet, brown h:m and cook
onion, green pepper. and garlic in oil
until vegeTables arc tender. Add re
maining ingredinl e.\ccpT shrimp and
parsley. Bring to boil. Covcr. cook
over low heat 20 minuTes. Stir oc:asion
ally. Stir in shrimp: cook 5 minutes
more or uill|l rice is lender. Removc
bay leaf. Garish with parsley. Makes
about +Y cups.
` '
'
J
. `1 ~
MPNhYLU
LB PB D
G BI dB\G]OUfBlOHBgG
BDROO Y< HBy COD\DUG O
mPrH t f WV l BS6 gOUy 1R
jOUfHI O OLDl,lIU.
W V L suqq
M LhLM1 ` YL.
[H|GHWA)
T.
WU
P SB
R
M
. L0
I
Acont
O

-
2

z
/
X( i
.J
D
.
1
b
z
1
/
,
/
|
U
l_
1/
] ( I
/l .
1
Z
/-
1
,
/
12
_3
7
T

J
14

1D
/
7
YAo nIbLROw I LSIHmuna!O

E \-A
`
' !
\
`,
+

A T O U C H O F P A k | 5
i7
-
French Onion Soup (sec index)

`
Scallops Parisiennc

Buttered Green cas

Endive Salad with Tomato French Dressing-

:
rcnch Bread
Buttcr

FrUit Turovers (from rrcczcr)
} '
Cofee
_
. ..
+ . _ +
' . _
T,,, | ` ' . `
1` * '
+ ~
--`:'
.
~
.
^
5 C A l L O F 5
pound frexh xco||opx
ton(4ountex)x|ited mutbroomx,
droined
2 IuUleoon xhoppsdor1on
2 Ioblexpoonx butlerormorgorine
ton (11 ountex)tondenxed
Cheddortheee xoup
2 teovpoonx|emon [uice
DOlh pepper
DOlh cruxhedlhyme |eovex
0uth ground mor]orom
2 lob|expoonxbulleted breod
trumbx
Fopriko
P A k I 5 | N N
In saucepan, cook scallops in water
over low heat for 1 0 minutes; drain
well. Divide among 4 individual
!akin! Ut5Ht5. 1auWH:c, it lallI
pan, brown mushrooms and cook
onion in butter unlil tender. Add
soup, lemon juice, and seasonings;
pour over scallops. Top with
crumbs; sprinkle with paprika.
Bakc at 350F. for 30 minules or
until hot. 4 servings.
P I l AF
) tupineegg nood!ex,broken
in piecex
2 Iob|etpoonx buIIerormotgorIne
ton (! 0 ountex)tondenxed
thItken broIh
tup woler
tup row regulor rice
in saucepan, brown noodles in bUl
ler; Slir often. .UU rcmaining in
gredients. Bring to a boil; slir.
Cover; cook over low heat 20 to 25
minutes or until liquid is absorbed.
Makes about 2 cups.
A k T I C H O K 6 C A5 5 F k O L F
ton(4ounces)sliced musbrooms,
droined
tob|espoon buIterormorgorIne
con( ! ! ountes) condensed
Cheddorcbeese soup
cup milk
2 tob|espoonx sberry
! cups cooked r|ce
! pockoge (10ounces)orlicboke
heorIs,cooked onddrained
Fopriko
In saucepan, brown mushrooms in
butler; add soup, milk, and sberry.
In I-quart cssele, combine soup
mixture, rice, and artichokes. Bake
at 350F. for 30 minutes; stir.
Sprinkle with paprika. Makes about
ClipS.
S U P P k I T A L I A N O

Antipasto Tray
l |1!,
Romaine Salad
- @ 1.
Bread Sticks
94
P Fruit Hcc5c
Cafe Espresso
C H I C K N C A C C | A T O k E
7 pounds chlcken porl
In skillet, brown chicken in shorten-
7 toblespoons shorIening
ing; pour of fat. Add remaining in-
on (10A ounces)condensed gredients except pepper. Cover:
tomolo soup
cook over low heat 30 minutes; stir
cupdryredw|neor \ Ioblespoon
occasionally. Add pepper: cook I
v|negor minutes more. Serve with spaghetti.
cupthoppedon|on
4 servings.
2 lorge tlovesgor|ic, minced
Ieospoonoregono, crushed
mediumgreen peppet, cuI |nIc
str|ps
C U k k | 0
2 poundx thItken porIs
2 loblespoons thorlenIng
con(! ounces)condensed
creom olthItken soup
cuptbopped onIon
\ lo2Ioblexpoons currypowder
Cooked rice
Chopped poHley
C H I C K F N
2 pounds thicken porH
2 Iob|espoont sborIenIng
con(0ountes)tondensed
tomolo soup
tup souttreom
con (4ounces)slIced muvhtooms,
droIned
+ cupchopped onion
2 leotpoonvpoptiko
medium boy leof
Cooked nood|et
| T ' 5 A C U k k Y F A k T Y
Supper Party St:rter
Lutt0d Chicken
Parsley Rice Chutney
Jellied Vcgelable Salad
Coconut Cake Icc Cream
Cofee
C H I C K F N
ening; pour of fat. Stir in soup,
onion. and curry. Cover; cook over
low heaI4S minutes or until chicken
is tender. Stir occasionally. Serve
with rice; garish with parsley.
Makes 4 servings.
P A F k I K A
ening; pour olf lat. Add remaining
ingredients except noodles. Cover;
cook over low heat 45 minutes or
until tender. Stir occasionally. Re
move bay leaf. Serve with noodles.
Makes 4 servings.
5 O U F k 5 P A G H 6 7 T | ' N F k A N K 5
poundlronklurlets,cuIIn
\-inth pieces
'1 cup chopped onIon
J teotpoonotegono leoves,cruthed
2 Iob|espoonsbutterotmorgotine
con ( ' ountes)condensed
chilI beef soup
ton(14ounces)spogheIIi n
lomoIosoucewiIhcheese
In saucepan. brown frankfurters
and cook onion with oregano in
buller until tender. Slir in soup and
spaghetti. Heal: Slir occasionally.
l\lakcs :Lbout V cups.
95
96
B k F A $ T O F C H I C K F N M A G N I F I Q U F
4 who|echicken breovts
{obout 4 pounds),sp|il
2 lobImpoonsshorIening
2 cons(!0 ounceteoch)
condensedcteom of chicken soup
2 cupstIiced hmhmushtooms
(oboul } pound)
Iorgec|ovegorIic, minced
GenerousdoshctushedIhyme|eovet
Ieotpoon ctushed tosemory
|eovev
Cooked Ionggtoinond wiId rice mi
Usc I large skillet or prepare in 2
skillets (IO-inchl by dividing ingre
dients equally. Brown chicken in
shortening; pour off fat. Stir in
soup. mushrooms, gartic, and sea
sonings. Cover; cook over low heat
30 minutes or until chicken is ten
der. Stir occasionally. Serve with
rice. Makes 8 servings.
C H I C K F N V I A V F N F T O
4 pounds chicken potn
cupbuIIetotmorgotIne
\ cup hom sItips
2 cons( 1 1 ouncet eoch)condensed
Cheddorcheese soup
] cupchopped conned IomoIoes
3 medium onions, quorIered
W Ieospoon bosiI, ctuthed
Usc I large skillet or prepare in 2
skillets (about IO-inch) by dividing
ingredients equally. Brown chicken
in butter; removc. Brown ham. Stir
in soup, tomatoes, onions, and basil;
add chicken. Cover; cook over low
heat 45 ntinutes or unti\ lender. Stir
occasionally. 8 servings.
C H | N F $ F H O 1 F O T
2 chicken bteosIs {obouI 2pounds),
sp!iI, skinned, ond boned
pound osporogut, cuI diogono|Iy
in \-inch pieces
pound Ihin|y sIiced muthtooms
(obouI2 cupt)
pockoge (1 pound)xpinoch,
c|eoned
2 cons(10 ounceveoch)
condented chicken btoIh
2 soup conx wolet
$oysouce
1 cupcooked tice
CUI chicken inlo thin strips. On
serving platter, arrange chicken,
asparagus, mushrooms, and spin
ach. Prcpare at table in I O-inch
skillet over direct heal or nn elec
tric skillet. Combine broth and wa
ter: heat to boiling. Add haH of the
chicken. asparagus, and mush
rooms; cook over low heat 3 min
utes. Add half of the spinach; cook
2 minutes more or unlil just done.
Remove with slotted spoon and
serve with soy. Meanwhile. cook
remaining chicken and vegetables
above. Add rice to remaining
broth. Heal: serve in soup bowls.
4 servings.
N A k F A 5 T M A T 8 A L L 5
1 pound ground beef
'& tupine dry breod crumbx
1 egg,UighllybeoIen
3 IeospoonsWorcetIenhire
V4 IeospoonsolI
! ton( \ ountes]tondensed
Frenchonionsoup
soup ton woIer
tuprowregu|orrice
ton(oboul4ounces)slIted
mushrooms,droIned
Chopped porsley
} poundground beef
\ tup chopped onion
O U I CK
2 lorgeUovesgor|it, mInced
2 Ioospoons oregono, truxhed
2 tons | 0 ouncex eoth]
tondensed lomoIo 1vP
] tup woIer
2 IeotpoonsvInegor
y pound p|oIn lotogne
nood|es, cookedonddroIned
pinltoItogetheeteorritoIIo
pound Mozore||o cheese,
lhinly x|ited
GroIed Formeson cheese
M O C K
pound bone|essround sleok
('lhick)
I tups s|iced ce|ery
\ medium green pepper,
tulin !inth pIetes
I cups s|ited fresh mushrooms
(obouI pound)
lorgeonion, Ihinly vlited
2 loblexpoons so|od oI|
con(I0ounces)condensed
beef brolh
Iob!espoon soy soute
2 lob|epoons cornslorth
Cooked rIce
Mix thorollghly beef, crumbs, egg,
2 teaspoons Worcestershire, and
salt. Shape into 1 6 meatballs. In
skillet, brown meatballs (usc short
ening if necessary); pour 01 fat.
Add soup, water, rice, mushrooms.
and remainingWorcestershire. Bring
to boil; COYer. Reduce heat: simmer
20 minutes or until rice is done. Stir
often. Garish with parsley. Makes
about 3'/ cups.
L A 5 A G N
In saucepan. brown bee( and cook
onion, garlic, oregano. Add soup,
water, vinegar. Simmer 30 minutes;
stir occasionally. In baking dish
(1 2x8x2"), arrange 3 alternate layers
of noodles, cottage cheese, meat
sauce. MOl"rella. Top with Par
mesan. Bake at 350F. for 30 min
utes. Let stand I minutes. 6
servings.
5 U K I Y A K |
Freeze meat I hour to firm (makes
slicing easier); slice into very thin
strips. In skillet, cook celery, pcp
pcr. mushrooms. and onion in oil
until jl/Jl tcnder; push to onc side.
Add meat; cook until color changes
(about 3 to minutes). Add broth.
soy. and cornstarch. Cook, stirring
until thickened. Serve with rice and
:ldditional soy sallce. Makes about
Y cups.
97
, { ]

' 0 A 0 ' 5 8 I k T H 0 A Y 0 I N N k
Pork Chops with Party Hats

- ' 7 Scalloped Potatoes (sec index) Brussels Sprouts
Apple and Nut Salad Munins
'
Birthday Cake

Cofee Milk
98
_o k K C H O P 5 W | 1 H F A k T Y H A T 5
orkeps
e2 peuods In oven-proof skillet, brown chops:

SoIlond peppe: pour off fat. SC<lson with salt and
onion sIices

pepper. Place slice of onion and
green peer
r|ngv
pepper ring on each; pour soup

con (lO4 ouncet) condense, over. Cover; bake at J50"F. for J

IomoIo soup
minutes or until chops arc tender .

. , servings.
V A L 5 W I 5 5 5 T Y L
1 oundsIbinlysIiced veo| cut|el
3 s||ces(4ountex)Swi cbeee,
cuI in bo|f
3 s|ices(4ounces)boi|ed bom,
cul in ho|f
4 icelespeeasbuIIer or morgorine
con (lO ounces)condensed
creom ofmusbroom sou
1, teosoon oriko
cu mIIk
cu souIerne oroIherdry
wbile wine
Cut veal into 12 oblong pieces;
pound with meat hammer. Coeach
of 6 pieces place V slice cheesc
and ham; top with remaining veal.
Fasten securely with toothpicks. [ n
large skillet. brown veal i n butter.
Stir in remaining ingredients. Cook
over low heat 30 minutes or until
lender; stir occasionally. 6 seviogs.
H O M - 5 T Y t P OT k O A 5 I
3-ound bone|ess otroosI
2 Iob|esoons shorIening
con (lOY ounces) condensed
beef broIb
2 medium onions, quortered
a Ieosoon peppe:
\ |orge boy Ieof
medium oIoloes, cut in bo!f
(obouI 2ounds)
6 mediumtorroIs, cuI |n2-inch
ietet
Y cu woler
cu I!our
In large heavy pan. brown meat on
all sides 1D shortening; pour off fat.
Add broth, onion, and seasonings.
Cover; cook over low heat 2 hours.
Add potatoes and carrots. Cook 1
hour morc or until tendcr; stir occa
sionally. Remove hay leaf. Grad
ually blend watcr into flour until
smooth; slowly stir into sauce.
Cook. stirring until thickened.
Makes 6 to S servings.
W
m
.
! ounds s|r|oin sIeok
(' lhitk)
2 lob|espoons so|od o|l
5 A U CY
ton (10 ounces) tondensed
tonsomm
cu8urgundy oroIhet dry
red wIne
tu d|ogono||ys||ted green
on|on ( ! "ieces)
con (4 ounte) sliced mushrooms,
droined
Ieosoon WotteslenhIre
Dosh dty musIotd
U . 5 . A . - A l L 1 H W A Y
Cream of Mushroom Soup
Saucy Sirloino
O\ Rice Green Beans Amandine
Assorted Relishes
Brown 'n Serve Rolls Butter
Apple Strudel (from freezer)
Cofee
5 I k L O I N
Freeze meat I hour to firm (makes
slicing easier); slice into very thin
strips. In skillet. cook meat in oil
until color changes (about 3 to 4
minutes); pour off fat. Add remain
ing ingredients. Cook, stirring until
thickened. Serve over rice. Makes
about 4 cups.
A k k O Z C O N F O L L O
2 oundsth|cken orIx
2 lob|esoonsso|odoil
con{10~.....tondensed
th|tken btoIh
ton (......Iomoloes,
cutu
7 cuwoIer
In skillel. brown chicken in oil:
pour ofT faL Add broth. tomatocs.
water. onion. garlic, salt, safron.
pepper. ;lnd bay. Cover; cook over
low heal 1 5 minutes. Add remain
ing ingredients. Cover; cook ^
minutes more or until chickcn and
Y tutboedon|on
rice arc tender: stir occasionally.
2 med|umUovexgor||t, minted Remove be
vings.
,
IeosoonsolI
*

II
,' `
Ieosoonso tonotIurmerit
* ' !]
W leospooner ` '
I
.
T
\ boy|eof
'' '`
..
k
.',.''.
frozen eos
-
< tus||ced sIuffed

`
ort|eo|ives

99
F A k I Y
2 Ioblesoons chopped onIon
lob|espoon euIIeror morgorine
con(IO ouncet)condented
cteomofmushroom soup
Y cu woIr
cu xhredded 6hOrroce
cheese
I lobletpoon sherry (otionol)
2 cus cooked soghelli
\ cuscubed cooked chicken
orIurkey
2 Ioblesoontchoed imIenlo
loblexoonchoed orsley
T F 1 k A Z Z I N I
until tender. Blend in soup, water,
cheese, and sherry. Cook over low
heat until cheese is melted; stir
often. Add remaining ingredients:
heat. Makes about 7 cups.
OTE. For variety instead of
chicken in above recipe, brown
I cup fnely diced cooked ham
along with onion; then prepare as
directed.
G L A Z D C O L 0 M A I S
Have you ever wanted to set out a platter of cold meats for a crowd
and then been disappointed to see how quickly they dry and curl?
Try this simple attractive and delicious way to glaze a mixed plauer o[
cold cuts, so that they may be arranged in advance.
1 enve|ope unI|ovored geloIine
cup coId woIet
1 con (IOY ouncex)condensed
con$omm=
1 leOtpoon WorcesIershIre
2 teoxoons !emon [uIce
1b s|icescooked hom, beef, Iongue,
orIutkey(obout pounds)
Cucumberx|icex
CherryIomoloes,cuI in holf
I hOrd*ooked egg, aIIced
100
[n saucepan, sprinkle gelatine on
cold water to soften. Place over low
heaty stirring until gelatine is dis
solved. Remove from heat; slir
in consomme, \orcestershire, and
lemon juice. Chill until slightly
thickened. Meanwhile, on 1 2-inch
round platter, arrange overlapping
slices of meat and cucumbers. Place
tomatoes around edge and egg in
center. Spoon a thin layer of ge[a
tine mixture over entire plaller.
Chill until sel. Makes servings.
S N S A1 | O N AL S A L A 0 S
Need a showslopper? Serve a shimmering gelatine salad, molded to
perfection and nestled rcg<l!y on a bed of crisp greens. Surely the
piece de resistance for any SUllllllcr luncheon!
Here's a simple pattern menu-with endlcss variations-featuring a
superb molded main dish salad.
F A V O k | 1 S A l A 0 L U N C H O N
RUlllaki
Hawaiian Chicken Velvet Salad
Asparagus Spears Ho\ Rolls
Sherb:t Angel Food Cake
Coffee or Tea
H A WA | | A N C H I C K N V l V 6 1 S A L A 0
con (obouI 8 ouncm) ctusbed
p|neopp|e in sytup
enve|opeunBovored gelQIine
CQt
I
(t O ounces)condetised
cteomofcbicken soup
pockoge\J ouncex)cteomcbeese,
solIetied
Iob|espoon lemon juice
0oxb ground ginget
\ cupdicedcookedch|cket:
cup cbopped ce|ety
1ooed s|iveted o|monds
Drain pinc;lppk, saving v3
CU}
syrup In saucepan. sprinkle gela
tine on pineapple syrup 10 sofl:n.
Place over low heal, stirring until
gelatine is dissolvcd. Remove from
heat. Gradually blend soup into
CICiH11 cbeese until smooth: slowly
slir in gelatine mixlure, lemon juke,
and ginger. Chill until slightly thick
ened: fold in chicken, celery, and
pineapple. Pour illlo a I -quart mold:
CHI 4 hours or ulllil firm. Unmold
on crisp salad greens: garish with
;llmonds. Makes about 3 cups.
8 F T O NA T O S A l A 0
2 envelopm un!|ovoted ge|oine
\ cuptwoter
\ boy leol
ton (lOY ounces) cot:densed
consomm
con (lO ounces) condensed
lomoIo soup
2 Iob|espoons vinegot
:eospoori ce|etysolt
\ cupline|y rhoppedcooked beef
tup tboppedce!ety
cup cbopped cucumbet
2 ob|etpoons cbopped onion
In saucepan, sprinkle gelatine on
w;tcr 10 soften, Add bay leaf. Placc
over low hcal and slir until gelatine
is dissolved. Remove from heM and
stir in soups. vinegar, and celery
sail. Remove bay leaf. Chill until
miXlUre begins 10 thicken. Fold in
remaining ingredicnls. Pour Inl0
51h-cup mold. Chill unlil firm. Un
mold: serve on crisp salad greens.
Makcs about 5 cups.
101
SjJecial Occasion Meats
8 F F F I T A L I A N O
bone|exxcbuck (obouI3
oundx)
cu s|hed onion
|orgedovegor|ic, minced
2 leosoont oregonc, crusbed
con (\ 0 ouncex) condenxed
lomoIo xou
! cuwoler
Generoux dosb eer
Trim fat from meat; place in roast
ing pan. Bake at 350F. for I hour.
Spoon of fat. Combine remaining
ingredients; pour over meal. Cover:
bake 2 hours more or until tender.
Thicken sauce if desired. 6 servings.
S 7 W F 0 C H I C K F N W ! T H 0 U M F L | N G S
2 oundx cbicken orn
2 lob|esoons sborlenIng
5M (10. ouncas)condenxed
creom ofcbicken vou
cu woIer
4 xmo|| corrols, cuI In 2-incb iecex
1 medium onion, tbIck|y vliced
cup ce|ety cut In 2-incb pieces
0oxb eer
1 cu bixcuII mix
/ cu mI|k
In large heavy pan, brown chicken
in shortening: pour of fn!. Add
soup, water. vegetables, and pepper.
Cover: cook over low hen! 30 min
utes. Stir oecassionally. Meanwhile,
combine hiscuit mix and milk with
fork. Drop by spoonfuls onto pieces
of chicken. Cook uncovered 10
minutes. Cover: cook 1 minutes
more or until dumplings are done.
Makes 4 servings.
S O U P F k T U N A L O A F
W
con (\0ouncex)condensed
Iomolo xou
2 conx(oboul7 ounceseocb)luno,
dtoined ondf|oked
J cu smo|| breod rubes
2 eggs, s|IgbIIy beoIen
2 tob|esoon: tboed ors|ey
2 Ieosoons|emon [u|te
.! t/wrlllhly 'h cup soup, tuna.
bread cubes. egg. parsley, and
lemon juice. Spread evenly in well
greased loaf pan (8x4x3"). Bake al
400F. for 40 minutes. Loosen
edges: un mold. Meanwhile, com-
hine remaining ingredients. Heat:
2 Iob|exoons woIer
Iob|etoon reored borserodIsb
& :eosoon bos|I |eoves, crusbed
U
stir occasionally. Serve with 10.1f.
Makes 6 servings.
"
C H I C K N
3 who|ech|cken breosIs {obouI
3 pounds), spl|l
2 Iob|espoonv buIIer ormorgorine
con{!0ouncet)condensed
creom of musbroom xoup
cup woIer
2 Ioblepoont Mortolo
! Ieospoon |emon [uIce
|orgec|ove gorlIc, mInced
W leoxpoon popriko
0otb pepper
F O k K
\ pounds|eon potkcubes
(\-|nch)
2 IobIespoon sbottenIng
con {!0ounces) condensed
Frenchonionsoup
con (6ounces| IomoIoes,cuI up
'4 cupcboppedcelety
Y Icospoongorl|c powder
'a Ieoxpoon gtound Ihyme
0oxhpepper
\ smollgteenepper, cuIin xIIps
cupwoler
7 tob|expoonsf|our
Cooked nood|es
M A k 5 A L A
In skillet, slowly cook chicken in
butter until done (about 30 min
utes). Remove chicken to heated
platter. Stir remaining ingredients
into drippings. Heat; stir occasion
ally. Scrve over chicken. Makes 6
servings.
G O U L A S H
In skillet, brown meat in shortening;
pour of fat. Add soup, tomatoes,
celery, and seasonings. Cover; cook
over low heat 2 hours 1 5 minutes.
Add green pepper; cook 1 5 min
utes more or until meat is tender.
Stir occasionally. Gradually blend
water into four until smooth;
until thickened. Serve over noodles.
Makes about 5 cups.
M A k 0 I G k A S C H I C K N L I V k S
pockoge (8 ounces)frozen
cbIcken |iverv,Ibowed
] cuplbin|y tI|ted on|on
cupIbinly vIiced celery
2 Ioblespoonv buIIerormorgotine
! ton{!0 ounte)condenved
Iomolo vcup
/ cuptbopped pon|ey
cup woler
!: leospoon lemon ]uIce
Cooked rIce
In saucepan, cook livers, onion, :md
cclery in butter \lIltil done. Add
soup, parsley, water, and lemon
juice. Heat; stir occassionally. Serve
over rice. Makes about 21 cups.
I OJ
Cookin
g
for Crowd
What do a gala party and church supper have in COllllllon, Good
food and plenty of people.
When it's your tur to cook, IC13X. It's easy to serve largescale
dishes with C35C if you plan ahead foods !h3t arc readily m:ldc in
<unntity. Soup is an ideal first course. It can help out behind the scenes,
100, in making enticing main dishes and tasty vegetables thai cater
happily to a crowd.
F L E 1 ' S - I N
4 cons{10ounceseocb)
condensedNonhoIIonxty|e
Uom cbowder
J soup cons woIer
2 ounds\||eIofwbiIeixb,
cuI in 2-incb iecet
2 Iobleoont cboed ors|ey
7 medium boy |eoves
Ieoxoon Ibyme!eove,trutbed
& Ieovoon gorlIc owder
H A k V S 1
J <Dn$ ( 01ouncet eocb)
condensedtreomofcbitken>ou
3 tont( 01ounceseocb)
condenxedIom oto ou
8 xoup conswoIer
J conx(04 ounceseocb)
tcndensedcbIckengumbosou
[04
C H O W 0 k
I n large saucepan, combine all in-
,
gredienls. Bring 10 boil: reduce heal.
Simmer ! 0 minutes or until fish is
done. Stir occassionallY. Remove
bay leaves. r-'Iakes about 10 cups.
S C U P
In large saucepan, combine cream
of chicken soup and tomato soup:
slir Wllil smooth. Blend in water
and chicken gumbo soup. Heat: stir
occasionally. 'Iakes aOOtH ?0 CII[.
3 cons(10 ounceseotb)
condensed Iomolo soup
2 cons(10\ ounteseoch)
condensed beef brolh
3 sou cons woIer
Ieospoon WorcesIenb|te
F k O S T Y
& Ieospoon boIpeppersouce
F A k F A 5 1 F k N
4 cons(1 O ounceseoch)
condensedcreom oftbhkensoup
4 soup cons mi!k
2 Iob|epconschopped ponley
Generous dosb ground dovet
8 Ioospoon ground nuImeg
4 teotpoonboIpeppersouce
1
cup Iootod slivered olmond
F t | N G
In large saucepan. combine 11 in
gredients. Heat: stir occasionally.
ChiJ1 o\ernight. Serve in chilled
bowls. Makes about ! 0cups.
C H ! C K 6 N F O T
In large saucepan, blend soup: grad
ually stir in milk. Add remaining
ingredients except almonds. Heat:
stir occasionally. G;Hnish with
;llmonds. Makes about cups.
F A V O k I T F 8 F A N S O U F
7 cont( 1 1 1- ounceseoch)
condensed beon wiIh boonsou
5 tcupcons woIer
2 cons(16 ounceseocb) lomoIoes,
cbopped
2 pockogex (10ounceseocb)
ftozen |imobeons,cooked
ond droined
2 Ib|espoonx WorcesIervb|re
In large saucepan, blend soup: grad
ually stir in water. Add remaining
ingredients. Heat; stir occasionally.
Makes about 2212 cups.
C H I C K F N A L A K I N G
!) cup diced green pepper
cup bulleror motgorine
6 tont (10 ounceseoch)
condented creom ofchIcken sou
2 lo 3 cupsmI|k
! quorlsdicedcookedchicken
cu cbopped imienlo
Ieospoon pepper
Too! orpoIIyshe|ls
In large saucepan, cook green pep
per in butter until tender. Gradually
blend in soup and milk: stir until
smooth. Add chicken. pimiento. and
pepper. Heat slowly: stir occasion
ally. Servc on toast or in patty
shells. 'Iakes about 1 3 cups.
105
P A k T Y - S I Z G k N 8 A N C A 5 5 k O L
3 cons(0ounces eocb)
condensedtreomofmushroom
soup
\ cups miIk
\ Ioblespoonsoysouce
Ieospoon pepper
9 cupscooked droined French sIyle
green beons
3 cons (3ounceseoth)
Frencb frIed onions
In large bowl, stir soup; gradually
blend in milk, soy sauce, and pep
per. Add beans and II/ cans
onions. Spoon into three 1 V-quart
casseroles. Bake at 350cF. for 25
minutes or until hot; stir. Top with
remaining onions: bake 5 minutes
marc. Makes about 12 cups.
8 A K 0 1 U N A ' N N O O 0 L F 5
2 cupsthinlysliced ceIety
cup cbopped onion
4 Ioblespoons bulterormorgorine
6 tons (\0 ounceseocb)
condenxed creomofmusbroom
soup
3 cups mi|k
6 cupscookednoodIes
6 tons(obouI7 ounceseocb)tuno,
droined ond Ioked
cupdited pimiento
/ cup buIIered breod crumbs
106
In large sallcepan, cook celery and
in soup; gradually stir in milk. Add
noodles, tuna, and pimiento. Pour
into four l lA-quart casseroles or
.
five I I -quart shallow baking dishes
( l Ox6)2" each). Bake at 400F. for
20 U:DOlcs or unlil hal; stir. Top
with crumhs: bake 5 minutes more.
'akes about 20 cups.
*
S T U F F 0
tlitev boton
\ cup tIiced ceIety
tup tbopped onion
I pockoge (8 ouncet) berb teotoned
tIuMng mi
2 cuptco oetornbreodcrumbt
con(10ountet)condented
thitken brotb
egg, tIigbtIybeoten
!0-pound turkey
1 con (10ounce)condented
treomofmuthroom toup
tup wbo|e berrycronberry touce
tuporonge uhe
C H I C K N
5 poundt chitken porIt
cup melIed buIIer or morgorine
3 cons(10ounceteotb)
tondentedcreomofcbicken or
mutbroom toup
teotpoon popriko
W Ieotpoon pepper
I U k K F Y
In skillet. cook bacon until crisp:
remove and crumble. Pour off all
celery :md onion in drippings until
tender. Toss lightly with stufng
mil. corn bread. broth. and egg. Fill
ca\ily of turkey loosely with SlUff
ing. Truss: place in roasting pan.
Cover with foil. Roast at 325F.
for about 4 hours (25 minutes per
pound or until tcnder). Uncover
last hour O brown. Remove turkey
to serving platter. Skim fat from
drippings; add remaining ingredi
ents. Heat; slir O loosen browned
bits. 8 to 1 0 servings.
S U F k M
In shallow roasting pan (18xI2x2")
or tWO ( l 3:9x2" each). arrange
chicken in single layer skinside
down. Pour bUller over chicken.
Bake at 1. for 25 minutes.
Turn chicken; bake 25 minutes
more. Blend soup. paprika, and
pepper; pour over chicken. Bake 20
minutes more or umi1 chicken is
tender. Makes 8 servings.
8 F k O U L A 0 F S
4 poundtIbin|y t!ited
round tteok
4 cupt prepored pockoged
betbteotonedttuMng mi
rup tbortening
2 cont(10 ounteteotb)
condensedtreomofmutbroom
toup
cup woter
Cut steak into 1 6 long pieces; pound
with meat hammer. Place V cup
stuning on each piece of sleak; roll
up: fasten with toothpicks. In large
skillet. brown in shortening: pour
off fat. Stir in soup. water.
o
,ver;
simmer 1 V hours or until tender.
Stir occasionally. Uncover: cook
until desired consistency. 1 6 sen'-
ings.
10J
! 1na
If you like your food fun, fast, and lip-smack in' good-read on. These
recipes have a knack for making everything from snacks to supper
dishes into something special.
Discover fantastic soups-hoI and cold; hearty sandwiches-quick
and casy; greats from the grill-yummy. All depend on one versatile
ingredient-condensed soup-for lively - tasle and care-free cooking.
Happy eating, .veryone!

A F T F k - S K A T | N G WA k M U P
Mugs of Chickcty Chick
Cheese and Crackers
Apples Oatmeal Cookies
C H I C K 1Y C H I C K
ton (10 ounces)tondented
creomofcbicken soup
soup con woler
Ieospoon pou|Iry seotoning
ents. Heat; stir often. Sip from
heavy cups or mugs. Makes about
21 cups.
V A C AT | O N S F F C I A L
lYttI:`r ,VO1r 1" ,< 11/111 Q',t
I
I'/l/" ,1c!1001'.t QIII
con (J0 ounces)condensed
Iomolo soup
soup conwoIer
cuptooked o|phobeInood|es
108
In .;Hlccpan. blend soup 0DU VatCI,
add noodles. Heat, Makes about
2Y cups.
C H I l I F F k A N K 5
pound ground beef
I can ( II ounces) condensed
chili beef .oup
) cup waler
2 lealpoonl prepared mustard
I pound frankfurters. cooked
10 frankfurter bun lil and loented
In saucepan, brown beef: stir \O
separate meat. Add soup, water.
and mustard. Heat; stir often. Place
frankfurters in buns. Spoon soup
mixture over. Makes 1 0 sandwiches.
C k F A M Y F A N U T 8 U T T F k 5 O U F
cCn (10 auntes) tonden"d
tomala soup
cup peonul buller (chunky or
.moolh)
IW 10Up (anS milk
5 U M M E k T | M E
In saucepan. stir soup into peanut
butter. a little at a time, until well
blended; add milk. Heat; stir occa
sionally. Makes about 3 cups.
5 F C I A L
Gr:t:i o]|tr (1 i::i
(on I II % ounces) condensed
green pea soup
can (1 O ounces) condensed
creom of potalo soup
2 soup con. waler or milk
W tea.poon thyme leaves, crushed
Dalh ground nutmlg
ents. Heat; stir occasionally. Makes
about 5 cups.
W I N T k T I M T k F A T
IIu:n. rio(((rit
can {about 2 ouncel}
deviled hom
tealPoon chopped panley
3 melba 1onM round.
1 cup chopped oniCn
1 lablespoan buller or margorine
1 cCn ( 1 \ y ovncex) condensed
green peo soup
% soup tan milk
% soup con waler
Combine 1 tablespoon ham and
parsley. Spread on melba toast,
Arrange on cookie sheet. Broil 4
inches from heat 2 minutes or until
hot. Meanwhile. in saucepan. cook
onion in buller until tender. Blend
in soup and remaining ham; grad
ually stir in milk and water, Heat;
sliT occasionally. Garnish with
melba toast. flakes about cups,
109
1
5 L O P P Y J O 5 F $
O|Ih o) !hc U0dcr aIo:)) Jc:!
pound ground beef
cup choppd onion
cupchopped ceIery
teospoon thiIi powder
0oxh pepper
1 on(0ouncex) condenxed
tomoIo soup
bunx, xplit ond Ioosted
Brown beef with onion. celery. and SC:i
sonings: Slir \0 sCle meal. Add M,
simmer to blend flavors. Sere on buns.
1kcs about ] cus.
1 Y
M I k O M- T H 6 - G A M S U F F k

'

FrankburgersO "
Pickles
: Milk
.|
.
Frl!sh Ftuil Pletzc) _
I
F k A N K 6 U k G k S
con (!0ouncex) condenxed
lonotosoup
1 Y, poundsgroundbeef
Y teospoonsoIt
teospoon pupper
J teotpoonxchi|ipowder
frorikfurIerbuns, spIiI ond IoosIed
6 1tonk1urers, spIit Ienglhwise
I cup cbopped onion
2 toblespoonv chopped green
pepper
2 Iob!etpocnt buIterormorgorine
toblespoon brown >ugor
leotpoon vinegor
1 1 0
Combine v Clip soup, beef, salt,
pepper. and I teaspoon chili jOW0Ct.
mi.' thoroughly. Spread meal mi.
tun! cvcnly ovcr Duns. CO\'tI` td}t*.\
COI||JtI0}. Firmly press 2 frank"
furter halvcs. Cllt side lip. illto thc
center of each bun half. Bake 011
broiler pall at 450F. for 12-15
minutcs. Mcanwhile, i n saucepan.
cook onion and green pepper with
remaining chili powder in butter
until tender. Stir in remaining SOllp.
sligar. and vinegar. Heat: stir occa
sionally. Scrve DVC: sandwichcs.
,\lakes 6 open-face sandwiches.
P
5 O U A k 0 A N C 5 F C I A L
Pizza Doggies
Raw Vegetable Tray
Doughnuts
Cream Soda Shake
F I ZZ A
IorgecIovegor|ic, minced
2 tobIepoons oIive oil
con( 0 ounce)condensed
tomoIo xoup
cup woIer
2 toblespoons chopped porsIey
teospoonoregono Ieoves,
crusbed
1 pound fronkfurlers, sIil
1 cupsbreddedMororeIIo cbeese
0 fronkfurlerbuns,sIIIondtoosted
0 O G G I L 5
In saucepan, cook garlic in oil. Add
soup, w:lter. parsley, and oregano;
cook over low heat ! minutes.
Stir occasionally. Meanwhile. broil
frankfurters 4 inches from heat for
10 minutes or until done. Top with
cheese; broil until cheese melts.
Serve in buns with sauce. Makes
10 sandwiches.
F k O N T O C H | LI
con ( \ 1 ounces)condensed
chi!i beef up
soup con woIer
Empty soup into saucepan; grad
ually blend in water. Heat; stir
often. Makes about I l cups.
A C O N - T O M A T O k O I L
4 sIIcestoos:
4 s|ices tomoIo
8 sIicesbocon, cooked ond
cuI in bo!f
con (10ounces)conderised
creomofmusbroom soup
/ cup miIk
1 teospoonfineIychopped onion
j Ieospoon Wortestersbire
In shallow l>aking dish (13x9x2").
arrange loast; top wilh tomato and
bacon. In bowl, blend soup and re
maining ingredients; spread over
sandwiches; cOIcr edges completely.
Broil 4 inches from heat minutes
or until hot. Makcs open-face
sandwiches.
I I I
5 A T U k 0A Y N | G H T 5 U F F k
Chilled Cranberry Juice
Special Chicken SUlck'
Fresh Fruit Cup
Rosy Rocks*
Milk :lnt Cofee
5 F C l A L C H ! C K N 5 T A C K
;+ cupchoppedonion
2 tobIespoontbutlerotmorgorine
\ con( 10/ ouncet)condensed
creomof cbicken >cvp
;: cupmilk
1 con(5ounces]cbunk
whilecbicken
2 hord-cookedeggt, Uiced
pockoge{9ounces)frozen
French sIyIe green beons,
cooked ond droined
4 tliceloosl
unlil tendcr; blcnd in soup, milk,
chicken, and eggs (save several
slices of egg for g:lrish). Iat; stir
occasionally. Place a mound of hal
green beans on each slice toast;
spoon creamed chicken over all.
Garish with egg slices. /lakes
open-face sandwiches.
A N ' N C O k N 0 F 5 F k A 0
ton( 1 J ouncev)condensed
beonwilb bocon soup
cupchopped cooked corned beef
cup wo|er
1 leospoon prepored borserodish
leovpoon prepored mustord
In saucepan. combine aI| ingredi
ents. Spread on crunchy buttered
rolls. Makes aboul 2 cups.
F k k I T O 5 C O N C H | L
poundfronkfurten,CM in
-incbsIices
] cupcboppedonion
2 Iob|espoontcbopped
greenpepper
In saucepan, cook frankfurters
:
onion. green pepper, and chili pow
der in butter until franks arc
browned. Add remaining ingredi
ents. Covcr; cook over low heal 1 2
] teospoon cbiIi powder

2 toblespoons buIter ormorgotine
to I5 minutes. Slir often. Makes
about O7 cups. Serve with crunchy
Italian bread, cheese, and a crisp
1 1 2
kidney beons,droined
con{ 0 ouncet)condented
tomoto soup
teospoon vinegor
teospoon Worcesletbire
salad.
S Y O U | N S F T M k
Bean 'n Bacon Burgers
All the Trimmings
Deviled Eggs
Potato Chips
Lemonade
Homemade Icc Cream
A N ' N A C O N 8 U k G k S
pound ground beef
\ tup tbopped onion
2 tobIespoon> tbopped green
peppet
ton ( ! ! W ouncev)tondensed
beonwith botonxoup
| tupwoler
tup kettbup
6 bomburgerbuns, spliIond
IootIed
M X I C A l I
2 xhces boton
tupgteen pepper, tul inlo
Inth xnipv
ton ( a ountes) tondensed
thiIi beefxoup
soupton woter
tupshredded miId ptotetbeete
In saucepan. brown beef :tnd cook
onion and green pepper until tender
(use shortening if necessary): stir to
separate meat. Add soup. water.
and ketchup: simmer abotll 5 min
utes to blend navors. Stir often.
(Thin to desired consistency with
additional water.) Serve on buns.
Makes about 3 cups.
S U F F F k
In saucepan. cook bacon until crisp.
Remove; drain and crumble. Pour
off all but I tablespoon drippings:
add green pepper ;Uld cook until
tender. Slir in soup; gradually blend
in waler. Add cheese. Heal until
cheese melts: stir oftcn. Top with
bacon. Makes about 2 cups.
S U N 8 A T H F k ' S S I F F 6 k
Lr:o) 11'hIc \ott &k u) 1Ac fM7 \or|1l 1:J ]tc r:t cold :Ii
ton (!0ounte)tondensed
beefbrotb
xcupconopp|e[uite
0ovhgroundtinnomonotnuImeg,
if dmired
In saucepan. combine ingredients.
Heal: Slir occasionally. Serve hOI or
chill 6 hours or morc. Makes about Z
Cu[5.
1 1 3
The sandwich has come a long way since the Earl of Sandwich asked
for 1 slice of meat between two slices of bread. Now your favorite
;lIldwich may make a hot and hearty lunch dish or a satisfying evening
snack.
Bring it toasted and bubbling from the grill or spoon L1 an enticing
filling. Either way, with condensed soup as an ingredient, it's a fcast
on"bre.IJ.
8 k O I l 0 F G G 5 A L A 0 5 A N 0 W | C H
ton (0 ountes) tondensed

treomofmushroom soup
4 bord-cooked eggv, cbopped
cup 6ne|ythopped telery
Combine soup, eggs. ce[cry. onion, ..
relish, mustard, and pepper. Spread
mixture evcnly over bun h;tlves;
coper edges cOIl1f1/etdy. Broil about
2 loblepoons finely tbopped onIon
J lob|evpoon sweel pItk|e re|isb
J leotpoon ptepured musIord
0o:b pepper
4 fronkfurIerbuns,spliIond IoovIed
4 inches from heat until hOI. about
7 minutes+ 4 open-face sandwiches.
T O N A 1 O C H F F 5 F ' N 8 A C O N 8 k O I I
8 Ui~s(obou: 8 ounes) protevv
theete
8 sIi~x toost
ton (0ountes)condensed
Iomolo xoup
8 v|itev boton, porlIo||ycooked
ond tuI In bo|f
1 1 4
"lace a slice of cheese on eh slice
of toasl; spread with soup; cOl'er
(de
c.r comp/etc/y. Top with bacon.
Iroil 4 inches from hcat until hacon
is done. Makes B open.face sand
wiches.
T U N A U k G k 5
4 t|itex loost
ron (obout7ountev)Iuno,
droIned ond |oked
4 onion vlItev
2 bord-tooked eggx,s|Ited
ton(!0ountex)tondenved
treom ofte!eryxcup
; tup mI|k
2 Iob|evpoonv tbopped porx|ey
2 Ieotpoonv Iemon [uite
W 5 T 6 k N
1 tupthoppedtooked hom
r
tuptoorw!y thopped green
pepper
tuptboppedonion
2 lobIexpoonvbulIeror morgorine
ton (J0 ountev)tondensed
treom of mushtoom soup
eggs, tIigbtIy beoten
0oxb pepper
6 bomburgerbunv, splII ond
tootIed
Arrange toast on cookie sheet or in
shallow baking pan; top with tuna.
onion. and egg. Combine remaining
ingredients; pour over sandwiches.
Broil 4 inches from heat 5 minutes
or until hot. Makes 4 open.fllee
s'lndwiehes.

8 U k G k
In :killet. brown ham and cook

green pepper and onion in bllller
until tender. llIend soup, eggs, IU
pepper: add to ham mixture. Cook
over low heat. As mixture begins to
set around edges, gently lirt cooked
portiolls with largl IlIrer so thOl
thin. uncooked portions can now to
the bottom. Continue gently lifting
cooked portions until eggs arc cor
pletely sct, buI still moist. Serve OD
buns, Makes 6 servings.
C H ! L I 8 U k G k
pound ground beef
tob|etpoon thortening
ton( ! ountev)tondensed
beon witb boton soup
! z tup ketthup
' Ieotpoon tbilI powder
bunx, tpliIondtoosIed
H O k 5 6 k A D I 5 H
pound ground beef
ton(10ountex)tondensed
treom of muxbroom soup
tup sour treom
J Ieospoon prepored botxerodIvh
^
cuptbopped green peppet ot
pImienIo
bunv, xp|itondlooxted
in skillet, brown bed in shortening;
stir to separate meat. Add soup.
ketchup. <lnd chili powder; simmer
"bout 5 minutes to hlend n'lvors.
Stir often. (t\dd a little water. if
desired.) Serve on buns. Makes
abollt 3 cups.
5 O U P 6 k 8 U k G k
Brown beef in skillet: stir to SCp:I'
rate meat. I\dd soup, sour cream.
horseradish, and green pepper or
pimiento. Simmer abollt 5 minutes.
Ser\'e on hr:s. I:lke aholll J ClipS.
1 1 5
5 O U F F k 8 U k G F k 5
1 pound ground beef
tuptbopped onion
! ton( 04 ountex)tondensed
tb!tken gumbo, treomof
musbroom,golden muthroom, or
lomolo xoup
\ tobletpoon prepored mutIord
6 buns, splIond IoosIed
In skillet, brown beef pnd cook
onion until tender (use shortening if
necessary); stir O separate meat.
Add soup and seasonings: simmer 5
to 10 minutes to blend flavors. Stir
often. Serve on buns. Makcs about
3 cups.
F | Z Z A 8 U k G F k
I pound ground beef
tup thopped onion
ton (ouncex)tondensed
lomoIo xoup
tup xbreddedxbotpthee
Ieoxpoon oregono
0oxb pepper
8 bunv, vplIIondIooxIed
In skillet. brown beef and cook
onion until tender (use shortening i f
neccssary); stir to separate meat.
Add soup, cheese, oregano, and
pepper. Simmer about 10 minutes.
Serve on buns. Makes ahout cups.
W S T F R N 5 T Y L 6 5 A N 0 w | c H
ton ( 1 ountes)tondenxed
thi|i beel soup
4 tup woler
4 xlItetlooxI
4 s|!tesIomolo
4 lb!n s|Iteson!on
4 s|itexmild protetheese,
tul inIo vtripx
C A I ! F O k N ! A
b slites boton
ton ( ountes) tondenxed
Cbeddor tbeee xoup
tup m!|k
leospoon lemon uite
0osb toyenne pepper
2 medIumIomoloev, xlited
4 slls!out!, bulleted
1 1 6
Blend soup and walcr. Spread on
toast; cover edges ccm]lctcI). Broil
4 inches from heal for minutes.
Top with tomato. onion. and cheese.
Broil until cheese melts. Makes 4
open-face sandwiches.
O F F N - F A C F
Cook bacon until crisp; pour OH
drippings. SCI aside. Slir soup inlO
skillet. Add milk. lemon juice. and
pepper; blend until smooth. Heat
slowly: stir often. Meanwhile, make
openface sandwiches by placing
tomatoes and bacon on toast; pour
hoi sauce over. Makes 8 open-face
sandwiches.
W
M
W
%
F R A N K A N 0 8 A N 5 A N D W | C H
fronkfurtert
tup thopped onion
2 IobIetpoont buIteror morgorine
1 con ( 11 ountet)condented
beon witb bocon toup
cup woter
cup ketcbup
tuptweet pickIe reIisb
6 fronkfurlerbunt,tIiIondIoovIed
I n skillet, brown frankfurlers and
Add remaining ingredients except
buns. Heat: stir occasionally. Serve
frankfurters on buns with saucc.
M;lkes D sandwiches.
5 H k | M F - C k A 8 8 I S O U 6 5 A N 0 W I C H 5
con ( 0 ountet)condented
treom of mutbroom soup
cup cooked trob meol, I|oked
cup diced cooked sbrimp
; tup ineIy cbopped telery
cup f|neIy tbopped onion
' teo:.poon Iemon [uite
teotpoon Wortetlerthire
tIicet Ioost or rutkt
tIitet(obout ouncet)5wixv
tbeete, cutin hoIf
] up miIk
cupf|neIycboped green pepper
Combine v cup soup. crab. shrimp,
celery. onion. lemon juice, and
Worcestcrshirc. Spread mixture
evcnly over toast: cover c(/ges com
plctcly. Top wilh cheese. Broil
inches from hcat for minules or
until hOI and cheese melts. Mcan
while, in saucepan, combine rc
maining SOIlP, milk. and green pep
per. Heat; stir occasionally. Serve
ovcr \O05!. Makes 6 open-face
sandwiches.
P U M P 6 k N | C K | - K k A U 1 F k A N K S
con ( J ' ouncet) condented
beon with boton toup
4 tIicet pumpernickel breod,
IigblIy tootted
! tupt souerkrout, droined
4 fronkfurtert, s1 lengtbwite
tup ketchup
Sprcad soup 011 bread: cover with
sauerkr:lIlL Top eaeh sandwich with
a frankfurter: spread with ketchup.
Broil ulltil sandwiches arc hot.
about 8 minutes. Makes 4 open-face
sandwiches.
1 1 7
\
C H I C K N 5 F k A 0 - A- 6 U k G F k
con (!ouncm)condensed
creom ofchicken soup
cup dIced cooked cbicken
cup Fnelycboppedcelery
2 lob|mpoonv fine|ycbopped onion
2 Ioblmpoons chopped pimienIo
0ob pepper
4 fronkfurIerbuns, spliIond
Iooxled
Combine soup. chicken. celery.
onion. pimiento. and pepper. Spread
mixlUre evenly over bun halves:
CO\'fI fU[fJ t0H]flc]. Broil about
4 inches from heat until hot. about
7 minutes. 4 openface sandwiches.
C A N T O N 5 C H | C K N 5 A N 0 W I C H
medium onion, a!rod
1 Iobletpoon buIIeror morgorine
I con (\0 ounces)condensed
creom ofcbicken xcup
cup milk
cups|iced woIercbestnuIs
1 tob|espoon toy souce
4 servings x|iced cookedcbicken
orlurkey
4 s!icm buIIeredIoosI
111 saucepan, cook onion in DUItC
until onion is just tender. Stir in
soup, milk, water chestnuts, and .oy
sauce. Heat; stir often. Arrange
chicken on toast; pour sauce over.
1Iakes 4 openface sandwiches.
C H | N A 8 O Y 5 A N 0 W I C H
con (10 oun )condensed
creomof mushroom soup
cup dicedcooked cbicken
V4 cup thinly s|iced celery
' cup t|iced woIer chesInuIs
cup chopped onion
1 leovpoon vcy vouce
4 fronkfurterbuns,spliIondIoosIed
Combine soup,
water chestnuts.
chicken, celery.
onion. and soy
sauce. Spread mixture evenly over
bun halves; rOVrI PI!}P.\ CO|tt]IPlc).
Broil about 4 inches from heat until
hot. ahout 7 minutes. 4 open.faee
sandwiches.
W
5 A U C Y O U I C K 5 A N 0 W | C H
4 xervingx xIitedtooked hom or
cbick en
4 xIitev IoosI
potkoge (\0ouncev)frozen
osorogut seors, cooked ond
droined
ton (10 ountev)tondensed
creom ofcelery, chitken,
muthroom, orCheddortheese
xoup
:o tup mi!k
Place chicken on toast; top with
asparagus. In saucepan. combine
soup and milk. Heat: stir occasion
ally. Pour sauce over sandwiches.
Makes open-face sandwiches.
8 A k 8 6 C U 0 5 1 A K 5 A N 0 W | C H
pound boneIe virloIn tIeok
(' Ibitk)
tuptboped onion
! |orgetlove gor|it, minted
\ teotpoon borbetue seosoning
2 lob|esoont buIterormorgorine
ton( I O ouncet) condensed
tomolo toup
tupwoter
!ong hord ro|ls or fronkfurIer bunt,
sI!I ond tooxIed
Freeze meat I hour to frm (makes
slicing ellsier): slice into \ l) firill
strips. In skillet, cook onion with
garlic and seasoning i n butter until
jllsf tender; push to one side. Add
meat: cook until color changes
(about 3 to 4 minutes). Add soup
and water. Heat: stir occasionally.
Serve in huns. Makes about Z
cups.
8 k U N C H F A N C A K 5 A N 0 W I C H
4 sIitet boton
ton (10ouncev)tondenxed
tteomofmuvhroom xoup
tu miIk
4 hord-tooked eggx, s|ited
2 tob|espoonv thopped ImienIo
Fontokes
remove and crumble. Pour off fat.
Stir in soup: gradually blend
i n
milk. Add bacon. eggs. and pimien.
to. He:lt: stir occasionally. Alterate
pancakes and creamed eggs. ]akes
about 21 cups.
! I
When company is coming or refrigerator-raiders descend, dips made
with soup arc creamy smooth, extra tasty, and extra casy. Take a can
of hearty black bean soup and let it form the basis for a zesty, welcoming
dip . . . or choose tangy tomato soup or peppy bean with bacon soup.
Whatever your favorites, you'll enjoy teaming soup dips with nssorted
crackers, potato chips, pretzels, and olher "dunk able munch abIes."
For a vitamin-packed change. try using crisp carrot sticks, celery sticks,
or caulifowerets for dunking. Or let the dip double as a spre<ld for
sandwiches and hors d' oeuvres.
You can match your dip to the mood of the occasion when you
choose from the variety provided by flavorful condensed soups. Just
let your imagination take over.
5 F A N ! 5 H 0 | F
con ( l 01 ounte)condented
creomofce!erysoup
potkoge (8ouncex) treom cbeete,
toftened
2 tobletpoont tbopped green
pepper
2 toblexpoonx cbopped rie olIves
2 Ioblexpoont6nely cbopped onIon
' Ieotpoon Worceerxbire
Generout dotb bol pepper toute
1 20
With electric mixer or rot:lrY
bcatef gradually blend soup into
crcaH cheese. Add remaining in
gredients. Chill. Serve with crackers
or chips. 'Iakcs about 2 cups.

M
M
0 | | L 0
con (!0ouncev)condensed
cteom ofce|ery soun
pockoge (8ouncev) creom cbeeve,
vofIened
) cup cbopped cucumber
2 Iob|evpoonvf|ne!ycboppedonion
\& IeospoondrieddI|l |eovev,
ctusbed
!a Ieospoon boI peppervouce
0 | F
With electric mixer or rotary beater.
gradually blend soup into cream
cheese. Add cucumber. onion, dill.
and pepper sauce. Chill. Serve with
crackers or chips. Makes :lbou\ Z
cups.
N W N G | A N 0 k ' 5 5 F C | A L
con (10ouncev)condenved
New 6ng|onddom cbowder
! cup cbilI vouce
2 Iob!etpoonv f|ne|y cbopped onion
pockoge (8ouncev) tteom cbeeve,
voDened
With electric mixer or rotary be'ller.
gradually hlend soup, chili sauce,
and onion into cre:m cheese. Chill.
Serve with crackers or chips. 'hlkes
about 2Y cups.
5 H k | M F 8 L U C H 5 0 | F
con ( \ 1 ouncev) condenved
Cbeddor cbeese soup
2 Iob|evpoonvcrumbled bIuecbeeve
Iob|evpoon6ne!ycbopped onion
Ieospoon vberry
& Ioovpoon boIpeppertoucc
J pockoge (8ouncev) creom cbeese,
vofIened
Cooked vbrImp
With electric mixer or rotary beater.
gradually blend soup, blue cheese.
onion. sherr, and hot pepper sauce
into cream cheese. Chill. Serve
with shrimp. crackers. or chips.
M:lkes ahout Z cups.
Z I F F Y A N 0 U N K
pockoge (8ouncev) creom cbeese,
xoDened
ton ( ! \ ounces)condenved
block beon voup
2 Iob|evpoonvgroIedonIon
0otbboIpeppervouce
Beat cre:ml cheese with rotary
beater or electric mixer until
smoolh. Gradually add remaining
ingredients: blend thoroughly. Chill.
1\"akc ahollt 2 ClipS.
Dovb gor!ic powder

C L A M 0 I G G F k 5 0 U N K
ton(10A ountet)tondenwd
New nglond Uomthowder
potkogel8 ountev)tteomtheevc,
voflened
ton (4 ounte) mushrooms,
droined ond thopped
loblevpoon fnely tbopped onion
0osh toyenne pepper
With rotar beater or slow speed of
electric mixer, gradually blend soup
into cream cheese. Add remaining
ingredients. Chill. Serve with crack
ers or chips. Makes about Z' cups.
8 A C O N ' N A N 0 I F
ton ( 11W ountet)tondensed
beon wilh botonsoup
tup thI|I soute
2 loblepoons minted green pepper,
Ifdeited
teoxpoon minted onion
teotpoonWortetIenbire
Mix all ingredients; chill. Espcciallr
tasty with b:lcon wafers. If
smoother dip is desired. beat in elec
tric mixer or blender. May also be
used as a sandwich spread, served
on toast. Makes about cups.
C A F C O 0 0 I F
ton (10 ountex)tondented
New nglond Uomtbowder
mediumt|ovegor|ic, minted
y leospoonWortetIenbire
! potkoge(8ounte)treom cheee,
soflened
With electric mixer or rotary beater,
gradually blend soup, garlic, and
Worcestershire into cream cheese;
beat unlil just smooth. Chill. Serve
with crackers or chips. Makes abOUI
2 cups.
0 V | L 0 0 I | G H T
potkoge (8ountet)treom theese,
toflened
ton {104 ountes)tondenxed
lomolo voup
2 tont(4ounteteoth)deviled
hom
tup I|ne|y tboppedtutumber
2 leospoonvI|neIytbopped green
onion
vmo|| Uovegor|ic, minted
22
Beat cream cheese until smooth
with electric mixer or rotary beater.
Add remaining ingredients; blend
thoroughly. Chill. Makes about 2
cups. Serve as dip or spread for
crackers, Melba tO(lst, buttered
bread.
'
-
1

:
SoujJS and the Freezer
Your freezer can be a real friend when unexpected company pops in
or when your schedule's extra tight. It's so nice to know that your lasty
homemade specialties arc just waiting on the freezer shcl, ready to help
you maintain your culinary reputation at a moment's notice. You can
cut down on last-minute dinner party preparaton time, IOO if you
make the main dish ahead of tme and freeze it. It's fun to be the
unruil ed hostess and still come through with a delightful meal.
If [rozen properly, your food will retain every bit of the fresh taste
and bright color you enjoy so much. Just remember to package your
food in air and moisture-proof wrappers and containers, and to keep
your freezer set at Uì or lower.
It's also a good idea to organize the packages in your freezer so
you can fnd each item of food when you want it. One way is IO post
a list near the freezer and write down each item as you store it, check
ing it off when you remove i t for use. This way you'll kow exactly
what foods you have for planning nutritious, interesting meals.
123
Soups contribute a geat deal to households with freezers by helping
with the preparation of special cooked dishes. If you're the Iud. owner
of a freezer, you know it's as easy to prepare a double amount of foods
that freeze wel1. part U be eaten at once and part U be frozen. Many
casseroles lend themselves especially well to this-and by using a caD
of soup for sauce, you can halve your cooking time. This is true also
for creamed chicken and similar dishes to be frozen.
Research has shown that meats particularly freeze better when pre
pared with a sauce; this protects the meat from contact with air-and,
therefore, aids i n preventing of-favors. Soup sauces arc especially
good for freezing because they retain their smooth consistency at low
temperatures.
Other pointers V insure good results in freezing prepared foods arc
these:
124
I . Freeze only as much of a prepared food as you can usc ill onc month
or soon after. Generally. a fairly fast turnover is recommended by

freezer specialists-rather than long storage of any food items.

. ~-
,
2. Cool a cooked food as fast as possible and wrap it carefully so it is
moistllfeproof.
3. For packaging. you may place mixl ure in plastic freezer container or
glass jar; leave I-inch of head space at top because food will expand
when frozen. Another method is to freeze and store the casscrole
mixturc or similar food right in thc casserole if you have one IC
spare. Or line a clean casserole with heavy duty aluminum foil.
enough !O wrap completely around the food and seal over the lop.
Pour in the food and seal foil with a double fold (press down tight
against food). Place casserole in frcezer until food is frozen solid.
Then simply remove the foil-wrapped frozen food from thc cas
serole . . . it will keep ils shJpe and be protccted in the freezer.
When rcady to scrve the dish. remove it from foil (still frozen); put
!D pan to heal.
. Freezing at O"F
.
or lower is impon:mt to .uccess with any kind of
food. Pu unfrozen foods in the (<lstest freezing ;lre:t or i n direct con
tact with freezer walls or shelves <lnd ilway from alre<tdy frozen foods.
Plnce packages so ;lir can circlilate among them. Do not overload
freezer with a large number of foods 10 be frozen at once
.
"
5. \obcl each padwge with date, name of product. and number of
servings.

,

,' ``.- |
`^
t1'-:
..

.7
6. Freeze in one package an average amolint for serving your family.
Large 'Imounts take long lime to freeze-and to heat later on for
serving ( unless thawed completely before re-heating). Food in a large
casserole may bur :1round the edges before it is \\':1rm in the center.

:
p
.!
7. When preparing casseroles or stews for freezing. shorten cooking time

slightly 10 :dlow for the additional cooking which takes place during
fe-heating.

'

_ ,

,}

-

. .
8. To pn'pLrc U frozen m;Lin dih for snving

.
yOIl Ill:L)' Ih;11 il in the
rdrigcr:ttor-and h:Lke <IS uSlial <IS soon as thawed. Or you D.\] hC:11
the frozen item ill the ovcn-:Lllowing longer he;Lling lime than speci
fed in the origin:LI recipe ' yOll will need 1 check dih during h:lking
since no spccitic rule for incrc;lsed baking time ('an lC given for :111
dishes 1 .
l3
A number of dishes throughout this book have been tested for suc
ccssful freezing. These include (sec inuex):
Macaroni and Cheese-Family Style
Old Fashioned Meat Loaf (leave off topping)
Tom,lo BeeF Stew (do 10t Hour meal; kaye OU potatoes and thyme)
The following recipes u|su frec'e well:
M U 5 H k O O M
pound bone|etsround eok
(' tbitk)
: tup tbopped onion
2 lobIepoont butlerormorgorine
ton ( J 0 ountes)tondenved
treom of muxhroom or
goIden mutbroom toup
' tup vourcreom
tup woIer
| tooxpoon poprIko
Cooked nood|ev
S T k O G A N O F F
Freeze me,l I hour to firm (makes
slicing easier): slice into \`Pj' thin
strips. In skillet. cook onion i n
bUller until jllsl teHder, push t o one
side. Add meat: cook until color
jllsl changes (about 3 to 4 minutes).
Add remaining ingredicnts except
noodle5. Heat: stir occasionally.
Serve over noodles. jlakes about
)11 cups.
'0 !ftt:e: add ! cup w,lter !O beef
mixture arcer cooking. Pour into a
I -quart casserole. Store in freezer.
To reheat, do not preheat oven.
Bake covered at 450"F.for 4S min
utes or \\nli hot; stir.
C H I L I M 6 A T A L L S
J pound ground beef
tupine drv breodttumbx
' tupinely cbopped onion
1 egg, vligbI|y beoIen
2 Ieospoonvrhi|i powder
\+ Ieovpoon voII
ton (10ounetJ condenved
IomoIo soup
2 tobIespoons woIer
Cooked rite
I2
Mix IllOfOU1h/y beef, crumbs. onion.
egg, I teaspoon chili powder. and
sal!: 5haQ into | meatballs. In
skillet, DroVn meatballs (usc short
ening if necessary): pour of fat. Stir
in soup. w.tter. and remaining chili
powder. Cover; cook over low hcat
20 minutes. Stir occasionally. Serve
with rice. Makes about ) cups.
1O freeze: Add Ih cup water to
meatball mixture after cooking.
POllr into a I -quart casserole. Store
in Freezer. To reheal, do nOI pre
heat oven. Bake at 4S0F. fror 4.
minutes or until hot: stir.
W
What a tlifrenee soup makes! This food of many faces has delighted
WSlebuds. satisfied hunger, ami perked up appetites from the beginning
of time.
Today, condensed and ready-to-serve soups enhance tradition yet
spark fresh ncw ideas. Try a bowlful as a breakfast-brightener. Spruee
up snacklime with a cheery cupful. Send it in a lunch box for Ihat note
of warmth. Dress it up for a party. Whatcver your choice, a wonderful
variety of soups is as handy as your cupboard for enjoyment 'round
the clock, 'round the year.
Contemporary soup service is the subject of the fol1(lwing chapters.
1 27
Breakfast Ihrough supper. soup scores high in crealive menu-planning.
Lei these suggestions serve as a springboard for other enterprising
ideas.
I . EMBELLISH THAT BREAKFAST: Climb oul of the cere'll rul
and join Ihe soup-far-breakfast people. A bowl of condensed beef soup
wilh ils nubbins of barley. bright vegetables, and meal pieces could be
just the interesting change lIeeded to make the llIoring meal fun again.
WARM-UP BREAKFAST
Sliced Orange
Bowl of Beef Soup
Toast and Jelly
Crisp Uacon Curls
Milk
SUNNY STA RTER
Grapefruit Sections
French Toasl
r! u
g of Tomato Soup
(made with milk)
2. MILK-MINDERS: Whcn it seems harder and harder to convince
your brood \O drink milk with meals, it's time to resort \O more subtle
ways. Soups arc one answer. Many condensed soups can be heated with
milk illslCad of water; skim milk or non-fat dry milk h!| dieters' needs.
MI LK BONUS SNACKS
Cream of j'!ushroom Mug
Peanut Butter Crackers
Cream of Tomato Cup
Cinnamon Toast
ANY DAY DINNER
Cream of Potato Soup
Ham Steak Green Beans
5al:
1
(1 with Russian Dressing
Italian Bread
Apple Strudel Sliced Cheese
. VEGETABLES INCOGNITO: Some folks would rather sip their
vegetables than spear theJl1. Vegetable alld vegetable-based soups ;Ire
P
P
just ight.
w
Z
LUNCH BOX WINNER
Minestrone (in vacuum bottle)
Tuna Fish Sandwich
Brownies
Milk
Fit
SUPPER SPECIAL
Chunky Vegetable Soup
Barbecued Frankfurters
Toasted Buns Fresh Fruit Salad
Cookies Milk
4. MAKE MINE MEATLESS: 1meals without meat are part of your
future, count on soup U add interest, variety-as appetizers, main
dishes, and cooking ingredients. Look for the following mcatless kinds:
PENNYWISE DINNER
Puree rongolc
Saucy Fish Fillets"
Baked Potatoes Buttcrcd Broccoli
Berrics in Patty Shells Crca1
OVEN SUPPER
Clam Chowder
Tuna Noodle Casserole
Baked Stufed Tomatoes
Spice COkc
J. THE PAUSE THAT NOURISHES: Evcryone loves a work break.
Whether Ihe activity is cleaning the attic or programing computers, it
goes f;lsler after a piCk-me-up, especially one that's nourishing as weJ1
as tasty. That's the beauty of soup. So [lHlny kinds. Hot and cold.
Invigorating. Some, like beef broth and consomme, arc low-calorie, too.
6. sou PER SNACKS: Soup says "welcome hLIe to kids fte1 school
. . . vegetable and green pea arc tops. Soup assures happy midnight
feasting for movie bufs . . how about onion? Soup makes a good
travel companion pack chicken noodle and vegetable beef. And
soup is the perfect nightcap to bring tranquil dreams . . . enjoy cream of
chicken or chicken with rice.
129
M
Planning makes the difference-between hitor-miss nutrition and
meals that have what it takes for good health. Here's how tbe great
variety of soups available fit into the Four Food Groups.-
l . lILK GHOIII':
ChcudaT Cheese
New EnlJand
Clam
-
Chowder
O)'lcr Stcw
POlalo. Crcam uf
Shrimp. Cream of
. IEAT GROUI'
Bean Wilh Bacilli
Beef
BIck Bean
Chili Beef
Chunky Beef
Chunky Chicken
Chunky Chili
Beef
Chunky HaITI U
Buiter Beall
Chunky Mexicali
Bean
Chunb- Old
Fashiol1ed
llean wilh Ham

Sc page 4.
IJ0
Chunky Old
F:Ihiilncd
Chicken
Chunky Sirloin
Burger
Chunky Steak
POIUl1
Chlllly Turkey
Green Pea
Split Pea wilh
Hal11 1I:lcol1
3 BL
FRUIT GROUP
Chid.cn
Vegclable
Chullky Leer
Chunky Chicken
Vcge1.lble
Chullk)' Clam
Chowder
(llallhauan
Slyle)
Chunky H: n
Bul1er Bean
Chunky TOI11:11O
1kditcrr:mcan
Tom;l1o BiSjllC
Vcgctnulc
Turkey Vcgltablc

Oum!:), r.'Ixicall
Bean
Vegetable
Chunk)'
Vcgcwblc Beef
linc.lronc
Vcgc!:trian
Chunky Old
VClCl:lblc
:5DOncU
+. nkEAI>CERE,\1
Vegetable Beef
CROU!,
Cliunky Sirloin
[eef Noodle
Burger
Chunky Turkey
Chickcl1 Alphabet
Chunky Vegctable
Chickcn n
Clam Chowdcr
Dumplin!s
(Manlwtt:1I1
Chicken Sian
Slyle) Chickcn
Iinestronc
NoodleOs
Old Fa ...hioned
Chunky Chicken
"1"0111,110 Rice Curly Noodle
Old FahiOllcd Mea1hall
Vcgc1"ble Alphabet
Scoldl Brolh Noodles
Spanil>h Slyle
Ground Beef
Vegctublc Turkcy Noodle
OQOtbONOrnIn_
Those who know the joys of soup for brcakf;lsl-hc:trty, warming,
invigorating-boast alloUi their eye-openers. Steaming from bowl or
mug, soup takes to the table with genuine case-perhaps with a gen
erous pal of butter melting on top. Joined by Lrisp toast or lIluflins,
bacon or sausage, fruil, and milk, soup helps start the dllY with a smile.
Soup gives bonus flavor to the usual breakfast foods, OO. Try eggs
poached in soup for a lively innovation. or eggs scrambled with one of
the cream soups, or dried beef creamed in a soup suucc. Seconds,
please!
COLD DAY BREt\KF,\ST
GrapcfTuit H;tf
Green Pca Soup
Cofee Clkc
Cocoa
SUMMER BREAKFAST
Half Cantaloupe
Tomato Soup (made with milk)
with Corn Flakes un lOp
BlIIlcrcd Toast Ham
'li1k or Coffee
SPRING DAY BREAKFAST
Fruit in Season
Savory Poached Eggs"
on Engllsh Mullins
Ililk ( Coffee
AUTUMN BREAKFAST
Orange Sections
Vegctable Beef Soup
Date Nut Bread
Milk ror Crffee
1 3 1
5 A V O k Y P O A C H 0 G G 5
7 Iob!espoonsbutterotmotgorine
con (! ounces)condensed
cteom ofceIety, cbiten, ot
muxhtoom soup
1 : cup mi!k
eqgs
J nqlisbmuRins(sp!iI, toosted,
ond butteted)
e h butter in heavy skillet. Blend
in soup and milk: heat to boiling.
Gently slip eggs into soup sauce:
cook over low heal until whites arc
firm. Place eggs on mufl ins. Pour
sauce over eggs. servings.
C A M P 8 L L 0 G G 5
con ( \ ! ounces) condenxed
Cbeddot cbeese, cteom ofce!ety,
chicken, ot musbroom xoup
8 eggs, s!igbIlybeoIen
Dosh peppet
7 tob!espoons butterotmotgotite
In howl. slir soup IInlil smooth:
gradu;dly blend in eggs and pepper.
In I O-inch skillet, melt bUller: pOllr
in egg mixture. Cook over low heat.
As mixturc begins to scI around
edges, gently !\ cookcd portions
with large turner so that thin, un
cooked ponion can Ilow to the
bottom. Continue gently lifting
cooked portions lIntil eggs arc com
pletely set. bUI still moist. 4 servings.
C k A M 0 0 k I D 8 F
cup cbopped onion
7 Iob!espoonsbuttetotmcrqotine
con (\ 0 ouncex) tondensed
cteomofmu:btoom soup
11 cup mi!k
! pockoqe(4 ounces) s!iced
dtied beef, rin>ed
ToosI
In saucepan, cook onion in bUller
1I111il tender. Stir in SOIlP, milk, and
beef. Heat; stir occasionally. Servc
over toast. Makes abollt J cups.
D O N F A k 1 O N G (Fgq 0top 5oup)
7 con> ( J 0z ounces eocb)
cutvdenvedbeefbtoIh
2 soupconswotet
cupcooked peov
,
cup Ibin|y sIIced qteenonions
teotpoon soy touce
! oqg, s!igblIy beoten
III saucepan, comhine all ingrcdi
ellIs except egg. Bring 10 boil. Grad
u,llIy pour cgg into simmering soup,
stirring gcntly IIntil egg is SCI. Serve
immedialely, rofakes ;lhollt 3 ClipS.
CoitclI 4`d ECCJ
!'d0 JO.
P
JogJooJo/r
}. Lvo/
oc1
Lvo/Box Jo|
The American way of lunch-soup and sandwiches. What a great way
to include vegetables, me3tj or milk in noon meals.
Here arc some tips to help you pack the best lunches ever:
I . Plan a wellbalanced meal with a few extras to satisfy your "1uncher."
Select favorite foods and food combinations-one of the best is
soup and sandwiches. An occasional "surprise" would be a welcome
treat. Plenty of paper napkins and colorful straws for sipping milk
arc other " inviting" touches for the IUllch box.
. For sandwiches, usc a variety of fllings ;uld breads. If you make up
sandwiches the night before they're to be eaten, keep them rcfriger
:Hed until you pack the lunch. Wrap sandwiches in moistureproof,
clcar lunch box wrap material or foil as soon as they :ITe made.
3. Wrap lettuce or other moist lillings, sllch as sliccd tomatoes, sep
arately. Do not include salad-type meat lillings for sandwiches unless
the lunch can be stored in a cool place-and will only be held for a
short time.
4. Always have one hot dish. You're sure of pleasing if you include a
vacuum bottle of hot soup. Any of the condensed and ready to serve
soups arc good to carry. And many kinds may be prepared with milk
-nutritional plus. A wide-mollth vacuum bottle i idcal for soup
casy to pour into and 10 cat from. r.akc sure the soup's hot before
packing (rinse the vacuum bOllle wilh hot water hefore pouring in
soup). Be sure to send along a SOlip spoon or a long-handled spoon
for ealing right from the bonle.
O!t]1 lC It]t'mble 111111 l:Ic C;cHt'
|tlI|)lIrtC|'
]lt 8o H fuD Òll]) 6I\Ci WIIH L!O}]I0r 1OlIIrllO. MuD (/d
HCtlrhI\'CI
135
G R EAT E ATI N G AT H O M E O R A WA Y -
SLVS SANDWICHES DESSERTS TIPS FOR
LUNCH BOX
Cream of Meal lod on hard roU Fg bars CUI sandwich roll in
ipaf3/us half for e3SY ealing
Bean wilh lacon Slitd ham and c\u0 Apple Wrap !eIlUte for
on |C bread sandwich in Wud
paper
ccINOiKllc !.ivCrv."UI7I \d onion Chrl" s!ndcI Pack cclcJ an,l
on ","hill canol slich
M
Black llan Tumalo and bacon on l'ine;ie (fresh Spread br.:ad wilh
whok wheal bread or c:moedl hUller-
l
lrccnt"'
moist lilling rrom
aking into brc,t
m
Chiccn Alphabet Swiss chee.c un who! t'c:trhes (fresh I'ck C,)1e sb1" in
wheal bre:"l ur canned) cImlainer wilh lill
Chunky Beef Sh3rp eheest und lcttute tt ta)oc Pack a plnslic fork
on while bread or spoon
Cream of Celery Snlmon slnd nnd Blueberry pie Pack n few cherry
=
!elluce on hard roll tart lomllloes
Cream of Hlm nnd cheese-
Grapes lnd Use while and dark
ChickeQ "double decker"
oalmeal bread
cootie
Cream of Potato Corned bed on rye
Fn,it cocktail Pack cole slaw
Molnsses Cookies
Chicken Gumbo Cream cheese and ham
Orange Ped nnd section orange;
on date-nul bread
pack in sand",eh bag
%
Chicken Noodle Egg, bacon. and lettuce Apple sauce cake Add mdi shes or /feen
on whole wheat bread
pepper for cnll ch
Chicken "ilh 5:1am;. 10m:lO" cheese Chocolle chip U! clear plaslic
Rice on roll c 1c wrap (or sandwiche
Chunk.y Chicken
I'C3nuI bllller and jclly Sliced JCache Pack celery slich
on while bread
Chili B 5lic chel. 't on hard Ianana PUI in IWllce for
sesame roll
Lndwich and carrol
stcks(or nibbling
Clam Chowder Egg salad on pumper Cherries (fresh Pickles nnd olives O
nietel bread or canned) we
l
l with sandwich
136
WI TH S OU P AS A TAS TY S TA RTER
SOUPS SANDWICHES DESSERTS TIPS FOR
LUNCH BOX
Chicken & Bologna, chse, TomalO soup Add small bag of
Slars leuuee on white cake salted nuts
bread
Green Pea
Ham salad on Apricots (fresh Keep vacuum bottle
pOppyseed roll or canned) clean and "swect"-
rinse with baking
soda solution
Minetrone Sliced chicken on
Orange sections
Freeze sandwkhes
hnrd roll for lunch boxes
Cream of Roast beef on rye Banana
Wrap crisp vegetable
Mushroom bread to munch
Pepper Pot Cream cheese and dried Pears (fresh or UM: glass jars with
beef on white brcnd canned)
tops for desserts
&:otch Broth Luncheon loaf on rye Sliced Peaches
Tuck in a small box
W
bread of raisins
Split Pea with L::ccnspread and Fruit codtnil rut in lenuee for
Hm&Ilacon stuffed olives on mil S:lndwkh
Tomato Tuna S'llad on hm Chocubtc cup Pack some green gr.peS
roll cake
Old FashionC< Roast Don while Baked ppl Ie sure to include a
Tomato Rice bread naptin or two
Thrkey Noodle Deviled ham and Lemon pic laH Wmp slices of tomato
tomato on whoI :n foil for sandwich
wheat bread
Turkey Sliced ham and cheese
Butterscotch
Pack cole slaw
Vegetable on rye
pudding
Vegetable Bacon, lelluce, sliced
Brownies
Wrap sandwich items
tomato on soft roll separately-let
"luncher" put
togetber
Vegetable Beef Cream cheese and olive Plums (fresh or Include a hard-cooked
on brown bread canned)
Vegetarian Sliced turkey, leuuee on Applesauce, Put mayonnaise in

Vegetable club roll Gingerbread small piece of foil
O
Ss]Ss]
Here come the heartiest, happiest. homiest soups of them al1 . . . the
Souper Soups! Chock-full of stick-to-thc-ribs goodness. these robust
soups will wrn an after-lhe-game snack into a fcast, or get a light meal -
of to a rip-roaring start. And each has a distinct personality . . . one or
more condensed soups serve as a base for a variety of substantial and
savory additions. M'm! M'm! Good!
S O U P ER S OUP ME NU S
Rosy Chili and Beef Soup'
Chef Salad Corn Mufns
Blueberry Turnovers (frozen)
Seafood and Tomato Bowl'
Crackers Cheese
Deviled Eggs Relishes
Apple Pic Tarts (frozen)
Chicken Pca Soup Bow"
Fruit Salad Rolls
Coconut Custard Pic
Italian Bowl'
Antipasta
Toasted Italian Bread
Spumoni
R OS Y C H I | | A N D 8 6 6 F S O U P
pound 9vnd beef
7 tab1espoons chopped onion
teaspoon (hili powder
tablespoon buttcr or margarine
(an {10ounccs) condensed
tomolo soup
can (I1ounces) condensed
chili beef soup
I soup cons woter
138
Combine beef. onion. chili powder;
shape inlo I2small mCtballs. In sauce
ran. brown Illc:lIballs in butter. Add
soups aCwater. Heal; stir often. Makes
,Ihollt 4 CuQ8.
W
O L F A 5 H I O N F 0 V F G F T A L F - A C O N 5 O U F
3 slitol bacon
cup green pepper strips
'3 teaspoon lorragon leaves,
crulhed
can (0ouncel) condensed
old falhioned vegetable 10Up
10Up can waler
In saucepan, cook bacon until crisp;
remove and crumble. Pour of all
bUi | tablespoon drippings. Cook
green pepper with tarragon i n drip
pings until tender. Add soup and
water. Heat: stir occasionally. Gar
nish with bacon. Makes about 21
cups.
5 Wl 5 5 F O T A T O 5 O U P
(on (0 OUn(el) (OndenlOd
croom of pololo soup
!& lealpoon dry muslard
1 soup can milk
(UP shredded Swiu cheese
2 tablespoonl chopped ponley
In S'1L1Cepan. blend soup and mus
tard. Add milk. cheese, and parsley.
Heat UTllil cheese melts. Stir occa
sionally. 1lakcs about 2! cups.
H F A k T Y F k A N K F U k T F k 5 O U F
2 frankfurter, thinly .Iiced
2 lable.poons hoppCd an;on
tablespoon buller or mar9arine
can { ounces) condensed
old fashioned tomato rice soup
soup can walor
Drown frankfurters and onion in
butler. Add soup and wnler. Heal;
stir often. Makes about 21 cups.
C k F A MY 5 A L M O N 5 O U F
Cup chopped cucumber
2 tablespoons choppod onion
leaspoon dried dill leaves,
crushed
tablespoon buller or margarine
can (0 ouncol) condenl8d
croom of celery soup
cup lour cream
cup water
can (8 ounces) lalmon, drained
and flaked
In saucepan, cook cucumber and
onion with dill in butler until len
der. Blend in soup and sour cream;
gradually add water and salmon.
Heal: stir occasionally. ,kes about
4 cups.
139
C O U N T k Y W A k M F k
con(10ouncet) condented
D saucepan. combine soup. milk.
chicken vegeIoble toup
anU lima beans. Heal; Slir occasion-
toup con milk
ally. Garish with bacon. Makes
cupcooked lImo beons about Jcups.
4 tlIcesbocon, cookedond
ctumb|ed
T U N A F O 1 A T O C H O W 0 k
2 tlIcet bocon
cupchopped on|on
2 tob|espoons chopped green
pepper
con (\0 oun~t)condenved
c~om of potolo toup
\ toupcon mI|k
Y toupcon woIer
1 con (obouI7 ounces) Iuno,
dro|ned ond oked
0othmo~
F A N H A N 0 I F
'1 cup chopped onion
2 Iobletpoont bullerormorgorIne
1 con (10 oun~s)condenved
creom ofce|erytoup
con ( \0 oun~t)condented
creom of muthroom toup
con (\ 0 ounce)condenxed
chicken noodle >oup
toup con milk
oup con woIer
pockge(4ounces)tIiceddried
beef,rinsedondchopped
pockoge(10ounces)frozen
tuccoloth,cooked ond droined
0oth pepper
140
In saucepan, cook bacon until crisp;
remo\'c and crumblc. POllr of all
onion and green QCQQcl ID UlIQ
QIDg5 until lender. /UU remaining
lD_tcUlcD15. Heat; stir occasionally.
Garish with bacon. M:lkcs abOlIi
3 cups.
P O T P O U k k I
In large saucepan, cook onion in
hutler unlil 1CDUcl. eDd in soups;
gradually 51ll lD remaining in_tedi*
ents. Heal; stir occasionally. Makes
:,boul 8Z CUQ5.
0 F 5 A 5 I F F k
cup thopped onIon
0oxhttuxhedIhyme !eovet
Iob|mpoonbuIIeror morQorne
ton (I0ounte)tondertxed
treom of thrimp xoup
xou tonmiIk
tupoked tooked whiIeFth
cuptookedtuIgreen beonv
in butter until tender. Add remain
ing ingredienL. Hcat; stir occasion
ally. Makes bout 4 cups.
5 F l I T F A ' N 1 O M A T O
on(11ountes)tondensed
sp|ilpeowilh bom & boton soup
von(10ourites) tondensed
lomolosoup
tup mi|k
tupwoIer
1 xmo|| onion, vIhed
7t Ieotpoonnulmeg
8 U k G O O
2 1oblmpoons butIerot morgotine
ton( 0^+ ounces]tondensed
treomolthicken soup
con{ \ 1 '4 ounce}condensed
gteen peo soup
ton(5ountes)thunkwhiIe
thit|en
tuptooked slited tortoIs
tup thoppedsp|noth
I V soupconswoIer
In saucepan, hlend soups. Grad

ually stir in milk and watcr. Hell!;
stir often. Makes about 41/ cups.
5 O U F
In saucepan. eook onion and nut
meg in butter until onion is lender.
Add remaining ingredients. Cover;
simmer 5 minutes: stir often. Makes
about 5V cups.
1 4J
5 O U F F L U 5
A paltem recipe !t< t1 OIi like lI'i//I loads you Ila\ Of hand.
tup tooked meolorpou|lry,
cuI in sIrips
Iob|etpoon butterormorgotine
tonony Compbel|'s5oup
toupcon mi|k orwoler
) tup cooked vegeIobles
In saucepan, cook mcal in butter
until lightly browned. Add remain
ing ingredients. Heat; stir often.
Makes about 2'h cups.
C H U N K Y C H I C K 6 N F A k M 5 A N
ton (19ounces)thunky
ch|cken soup
cup groled Formeton theese
2 Iobletpoons thopped porsley
I T A l | A N
'/z
pound |inksousoge,
cuIinto sm o|lpIetes
2 cons(1 0y ounceseoch)
condenved mInesIrone soup
con (!0 ountet)condented
:omoIo toup
3 touptont woler
CrouIons
V4 cupthopped onIon
M O 8 Y
1 smol| Hovegorlit,minced
:ob|espoonbu1tetotmorgorine
ton{10ountes) tondened
MonhoIlonsIyleHomthowder
ton (!! ounces) condenvd
oldfosbionedtomoIotitesoup
1 v souptonswoIer
J ton(obouI7 ountes)1uno,
dtoinedondfloked
2 tob|espoons rhopped pots|ey
142
ents. Heal; slir occasionally. Makes
about 2 cups.
8 O W L
In saucep:II1, cook sausage until
done. Pour of fat. Add soups and
water. Heat; stir occasionally. Top
with croutons. Makes abollt J'
cups.
5 O U F
In sallcepan, cook onion and garlic
in buller until onion is tender. Add
remaining ingredients. Heat; stir
f"' 'k,,about
' '

:

5 A U 5 A G F
3 sousoge|inks,s|ited
ton(T0younces) tondensed
mineslronesoup
soup ton woter
M I N F 5 T k O N F
In saucepan, cook sausage until
done; pour of fal. Add soup :md
water. Heat; stir occasionally.
Makes about 2 cups.
C H I C K F N C O k N C H O W 0 F k
ton{10^+ountes)tondensed
oeomof ch|tkensoup
2 soupcons milk
ton(1Oo ountev)tondensed
th|tkennood|e soup
ton( ! 6ountes] creom vlyle torn
ton(5ountes)thunkwhite
thitken
In saucepan, blend cream of chicken
soup and milk. Add remaining in
gredients. Heat; stir occasionally.
Makcs about 7 cups.
F A T C H W O k K K F 1 T L F
tup tbopped onion
W Iovpoon qround&
Ioblespoonbuttet ot morgorine
treom oftbitkenxoup
eCn (\0[ ountes) tondensed
vegelorIonvegetob|e soup
soup ton woler
soup ton milk
tupConodIon boton tuIin
lhin Ut|ps
tuptbopped tooked vpinotb
In saucepan. cook onion with sage
ill butter until lem.er. Dlend in n:
maining ingredients. Heal; stir oc
casionally. /.lakcs about Sl cups.
F k A N K A N 0 8 F A N 5 O U F
poundftonkfutIetx, IhInlytlited
2 IoblespoonvbuIIerormotgorIne
ton ( 11ounces)tondented
beon with boton soup
con( \ \ y ounces)condensed
gteenpeosoup
2 soupconswoIer
In saucepan, brown frankfurters in
buttcr. Blend in soups; gradually
tir in water. Hcat; stir occasionally.
Makes about cups.
143
Youn
g
sters
Like Souj)
Kids love soup! And it's no wonder. So many kinds O choose from
spells mealtime satisfaction for each and every child. Soup is ideal for
lunch boxes, snacks, camp-outs, and cook-outs.
What's morc, soup is fun to cat. Try the following suggestions and
sec.
"GROWING-UP" SOLlS may be given to your baby when ,he's ready
for soh chewing foods. Some recommended by doctors include: cream
of asparagus, cream of celery, beef, beef noodle, chicken noodle,
chicken with rice, green pca, Scotch broth, tomato, vegetable, vegetable
beef, vegetarian vegetable, chicken vegetable, and lurkey noodle.
SPLIT STYLE is an casy way for [he vcry young one to cat soup. Make
up soup with milk and heal thoroughly. Pour the nutritious broth into
a cup for drinking; spoon the colorful solids onto a p[ne for eating.
BIRTHDAY SOUPS: Gay bowls of cream soup take O!1 a party air when
topped with a glowing birthday candle (set on a foating round of toast
or a cracker). First top the cracker with a small ball of cream cheese
or peanut butler. Poke the end of the candle into i t and curcfully slip
the cracker onto the top of the soup. Then light up the candle.
SWIRLY SOUl'S: Exciting to do and nourishing too. Let the youngsters
swirl or write on the soup surface this way. Prepare soup as usual and
pour into bowls. Slowly pour light cream, milk, reconstituted dry milk,
or evaporated milk from a pitcher, back and forth across the SOllp. Stir
with a soup spoon to make initials, anirmlls, faces, Or pretty marbled
effects.
SNIPPETS: Good eating with soup arc snippets of cheese. These arc
simply animals, numbers, stars, or other shapes that youngsters cut
with cookie cutters from slices of process cheese. These foat atop soup.
14
W
co/sriecaotec's
Wcigh!-concious folks L`.U surey the following 10J!groupinJs for c:iluric cOLlnt.
C:lorics listed lIre per oun$e Iwrllons of Ilrcllarcd condensed soup (hased on
the first directions listed on the lahe
l
) or per Y ounce portion of chunky soul
.
!JuIJ~ell/ories: Beef hrolh (bouillon\, consomme.
J5 /0 70 en/Oriel'; Beef broth and b:lrle},. beef broth and noodles. beef noodle.
Dcc!v Ulushmom. chicken brolh. chicken broth ;Jnti noodles. chicken brolh :md rice,
chicken gumbo. chicken noodle, chicken noOOlcO's. chicken with rice. chicken
II. chiden \,cgct:tblc, clam chowder (Manh:luan style). cream of pOlalll, curly
noodle with chicken, French oniOIl. old fashioned vegetable. oyster tcw. Spanish
Iylc vegetable. turkey noodle. turkey vegetable. vegetable beef. \,egct;lrian VCy-
etable. won wn.
71 w I( CIII(ril.: Ueer. chicken alphabet. l'hicken 'n {Ilimplings. cream of
:tsparagus. CTeam of ccler. crcanl of I1lUshroorn. cream of ouion. (C.u!! of shrimp.
golden mushroom. mC:Jtb:tlJ alph:tbct. minestrone. noodles Q ground beef. peppr
pot. Scotch broth. tomato. tomato g:mlcn. \egetable.
10/ /0 U C(l/orirs: lIatk be:U1. Chedd:tr cheese. chili beef. chunky vegetable.
neam of thicken. trcamy chicken mushroom. old fashioned tom;lo rke. tomato
hisque.
! U CI/orit's: Bean with b:lcon. chunky beer. chunky chicken with rce.
chunky chicken vegetahle. chunky chili beer. chunky cI<1l1 chowder (-t:rha1l:1Il
style). chunky MedileIT:II1Can vegctable. chunky minestrone. chunky old f:lshioned
chicken. chunky old fashioned veget:lble beef. chunky slcak Q potato. chunky
turkey. clam chowder (New Englam.l style). green pea. split pea with ham hacon.
^ tD J!U LulDrIP\: Chunky chicken, chunky Mexicali ()can, sirloin burger.
chunky split pea with ham.
Z!! to 265 Ctllori C. : Chunky ham 'n butler bean. chunky old fasioned bean
wllh ham.
45
Foi THE SLENOEIt; Those who need lOIs of fuel IO keep fit will find
soup a help. Delightful at the beginning of a meal. it Jay be enjoyed
between me:lls :ld at bedtime. too. For extra calories. add a little
butler or cream.
LOW-CALOIUE Til'S: Many soups team up with s:U1dwiches, salads_
desserts, and skim milk ID make well-balanced, low-caloric meals.
In v CliP pori ions. IWO soups-beef broth and consomme-arc low
enough in calories that they can be used without counting as part of
a meal plan_
Here are two simple menus for low-caloric meals, each containing
about 400 calories.
5 O U F A N 0 5 A N 0 W I C H
` cup Beef Soup
Open-Face Sliced Egg Sandwich on Rye Bread
Green Pepper Garnish
Glass Skim Milk or Buttermilk
l Portion Fresh Fruit
5 O U F A N 0 5 A l A 0
cup Cream of Celery Soup,
Prepared with Milk, 2 Saltines
Cold platc2 ounces Sliced Lean Meat,
Chicken. or Turkey
Sliced Tomato and Dill Pickle Garish
'/ cup Orange and Grapefruit Compote
Low-caloric soups can be extra-ll:lorfu1. as in these recipes:
8 6 F 8 k O T H C H A 8 | I 5
con (\0;ounce)condented
beef broIb
I soup con woIer
.
2 Iob|espoonx Chob|i> oroIber
dty white wIne
Combine all ingredienls. Place :l1
rcfrigeralOr for at least 4 hours.
Serve in chilled cups or glasses.
Makes :lbout Jv cups; 94 c:lorics.
146
N k G Y
can (10i ounces) condonsed
lo malo IOUp
soup can waler
bay leaf
" teaspoon celery sail
C k 5 5
can (l0! ouncu) condensed
beef brolh
1 soup can waler
2 lablelpoons minced walereren
lemon wedgu
O O 5 1 k
ents. Heal; simmer few minutes to
blend navors. Remove bay leaf.
M'lkes about Z
l
cups; 220 calories.
8 k O I H
Combine beef broth, water, and
watercress Place in refrigerator for
al [east 4 hours. Serve in chilled
mugs or bowls; garnish with lemon
wedges. hhkes about 2! cups;
70 calories.
5 F ! N A C H I O M A I O 5 O U F
cup chopped fresh spinach
lablespoon butter Or margarine
can (10. ounces) condensed
tomalo soup
soup can waler
teaspoon ground nulmog
In saucepan. eook spinach in buller
5 minutes. Blend in soup, water,
,HId nutmeg. Heat; slir occasionally.
Makes about 2 cups; 331 calories.
C H I C K N V G 1 A L V - 8
can 110\ ounces) condonsed
chickon vegetable soup
| soup can V8 juice
' soup tan waler
6 k O I H
can (1 OVl ounces) condenud
boof broth
can ( 1 O ounces) condensed
lomato soup
soup ,an water
t
/ teaspoon lemon juke
V. loalpen basil loaves, crulhod
In saucepan, combine soup, VS
juice, and waler. Hcat; stir occa
sionally. r.lakcs about 2l cups;
ZI 5 calorics.
F | C K - U F
In saucepan, combine ingredients.
Heal; stir occasionally. Makes about
J'ncups; 290 calories.
147
Appetizer Soups

.
3
'
-*
/:
"Soup puts the heart at case, calms down the violence of hunger,
eliminates the tensions of the day, and awakens and refines lhe ap
petite. "-Escoffcr
Soup, hot or chilled, sets the mood for lhe meal to come. Soup can
breathe of spring, or bring warmth to a cold winter's eyening. Cool
jellied consomme revives summer appetites, and robust soups add sub
stance to an autumn meal. Bright soup can give Ihe color contrast
needed for a pale table setting. Clear broth is Ihe gourmet's choice to
set of elegant dinners. A (Ureen of soup makes a popular addition to a
bufet, and the Illost welcome centerpiece of all, when the family gathers
al the table. Happy is the family that can answer yes to
W
" Do daily soups

.
Your dinners inlroduce?"-John Gay
T O M A I O M I N 5 T k O N F
con(10112 ounces] condensed
In saucepan. combine all in,redi-
minesIronesoup
enls. Heal. Makes about 211t cups.
M
soup can woIer
soup can tomalo juice

148
N U T M F G M U G
ron(! 1y ountes)condensed
In saucepan, combine soup, waler
gteenpeoxoup
or milk. and nulmeg. Heal; slir
soupron wolet or mi|k occasionally. Serve in mugs or cups;
'& lo Ieospoon ground nu: meg
garnish with orange slices. Makes
Otongesl|res, ruI in quorIets about 2! cups.
W H I T
F U F F F A
S O U F
con(11y ounres)condenxed
greenpeoxoup
soup ron woIer
0osb ground rlovex
! IeotpoongtoIed oronge rind
rup heovy rteom,wbipped
S O U F
ron(\ \ /{ ounces)rondensed
greenpeosoup
ron (! ounres) rondensed
Iomolosoup
1 soupronswoler
rup 8utgundyoroIbetdty
ted wine
a Ieospoon IIol|on seosoning,
rtushed
In saucepan, combine soup. wata.
and doves. Heat; stir occasionallY.
Fold orange rind into whipped
cream. Top each serving with
whipped cream. Makes about 21
cups.
| 1 A | I A N O
In saucep:tll. blend soups; grad
ually slir in remaining ingredients.
Simmer a few minutes to blend
flavors; stir occ;tsionally. Garnish
wlth croutons. Makes about 4'
cups.
C k F O l S O U F
2 sl|resboron
2 Ioblespoons rhopped onion
ron (JJ ounres)tondensed
o|dfosb|onedlomoloricesoup
soupcon wo1er
remove and crumble. Add onion:
cook until tender. Add soup, water,
and green beans. Heat; stir. Sprinkle
with bacon. Make about ^ cups.
V ruproo|edruIgteen beons
lV
C H I L L 0 M ! N T 0 F A 5 O U F
(on (I I '. ounces) (ondensed
green pea soup
soup can milk
In silucepan, combinc ingrcdients.
!eat; stir occasionally.
Chill 6 hours or
cup light treom
mo,,_ S, ;n
leaspoon dried mint flake5,
crushed
chilled bowls.
Makes about 2'12 cups.
k O 5 Y T U k K Y N O O 0 L 5 O U P
can ( 1 004 ounces) condensed
lurkeY noodle 50 up
'/ soup can woler
7: 50Up con VB iuice
5 A F A k I
con ( 1 1 ounces) condenud
Cheddar cheese 50Up
con (1 0 ounce5) condensed
lomalo soup
50Up can milk
soup con woler
In saucepan, combine all ingredi.
ents. Heat; stir occasionally. Make
abut 2'1 cups.
5 I P P k
In saucepan, stir cheese soup until
smooth; gr;tdually blend in tomato
soup. mil k, and water. Heal: stir
occasionally. Makes ahout 5 cups.
C A 8 A k 1 C U F
con (10 ouncel) conden5ed
I n saucepan, combine beef broth
beef brolh
and WOller; add wine. Heat a few
10UP con woler
minutes to blend flaYors. Float
2 10ble1poon1 wine (lauterne,
clovestudded orange or lemon
5herry, rOle, or Burgundy)
slices in hroth. Makes ahout Z
Orange or lemon 51 ices, clove
Itudded
i
C O N 5 O M M
cup vegetables cut in thin strips
(corral, onion, green pepper,
leek, parsnip)
toblupoon buller or morgorine
2 cans {0ounces eoch)
condenled con10mme
7 10UP coni waler
150
cups.
J U L | N N
In saucepan, cook vegetables in
hutter until tender hut still firm.
I\dd consomme and wOlter. 1leal;
slir. Makes about f: 0II]S.
W
M
C H | L | Y
creom of muxhroom soup
soup con mi|k
Ieospoon minced cb!vesor
cbopped fresb di|l
Soutcreom,ifdesited
P | C A 0 I l L Y
In saucepan, combine soup, milk,
and seasoning. Heat: stir occa
sionally_ Chill hours or more.
Srve in chilled bowls. Garnish wilh
sour cream. Makes about 2'(. cups.
! k | 5 P 1 U k 6 6 N
con I0ountes)condensed
In saucepan. combine all ingredi-
reom ofpoIoto &oup
cDI8. Heat: stir occasionally. Makes
soup con m|lk
about J cups.
cuptookedcbopped btocco|i
C k A MY P O T A 1 O P O T A G
cupfinelythoppedcutumber
I+ cupthoppedgteenonionv
2 Iobl#poOnsbuIIetormorgorine
1 ton( ! 0+ ounces)condented
cteomofpoIolosoup
'I touptonmilk
/ soupconwotet
'1 cupsourtreWm
7+ Ieospoonpopr|ko
In saucepan, cook cucumber and
grcen onions i n buner uil tender.
Add remaining ingredients. Heat;
stir occasionally. Pour into electric
blender; blend ullIil smooth. Chill 6
hours or more. Thin to desired COIl
sistency. Serve in chilled bowls.
Makes about 3'/: cups.
Q U I C K k H O 0 | 5 I A N 0 C H O W 0 6 k
2 Iob|espoons cbopped onion
IeospoonIbyme |eoves, crusbed
7 lob|etpoonsbutterormorgorine
New ng|ond clom cbowder
toup con mI|k
tuptooked peov
In saucepan. cook onion with thyme
in hutter IIntil lender. Add soup.
milk. and peas. Heat; stir occasion
ally. Makes ahout cup.
P A k 5 L | 0 5 H k | N P P O 7 A G 6
con (10ounces)tondensed
creom of ce|etysoup
soup con woIer
tup diced cooked shrImp
7 Iob|espoons thopped pots|ey
smo|! Hovegorlic, minced
I n saucepan, comhine all ingredi
ents. Heat: stir occasion"Uy. Makes
about ^V cups.
3
5 F k I G L ' 5 F k I N G 5 O U F
1 con (\0ountex)tondenxed
treom ofoxporoguxsoup
xoup ton milk
W bunthwoIertrexx(oboul tup)
W teospoon boxil
0oxh pepper
Blend all ingredients 2 minutes in
electric blender, or chop watercress
very fne and combine with other
ingredients in saucepan. Heat; tir
occasionally. Garnish with sprigs of
watercress. Makes about 212 cups.
H O T 8 U 1 1 k 0 5 O U F
con (\0ountex)tondenxed
IomoIo xoup
>oup tonwoIer orm|Ik
.
8ulIer
In saucepan, combine soup and wa
ter. Heat; stir occasionally. Pour
into cups or mugs; garish each
with a pat of buller. Makes about
2112 cups. Try a buller pal atop
cn'am of asparagus, celery, chicken,
mushroom, and green pea soups.
100, for extra cold or extra hungry
soupstes.
8 E E F 8 k O T H W I T H H O k 5 E k A 0 I 5 H
ton ( \0ountes) tondenxed
beefbroIb
tup woIer
Ieoxpoon prepored horxerodixh
Ieoxpoon dried dI|| |eoves
5ourtreom
Cutumbetstripx
In saucepan, combine soup. water,
horseradish, and dill. Simmer a few
minutes. Pour into cups or mugs
and top each serving with dab of
sour cream. Usc cucumber strips
as crisp stirrers. Makes about 2 cups.
T k I P L F l A Y WA k M E k
ton( \ 1 /q ountes) condensed
greenpeoxoup
ton (10 ountex) tondenxed
IomoIo 40p
ton ( \0ountex) tondenxed
beef broth
2 xoup tonx milk
7 tup xherry
152
In saucepan, stir green pea lnd
tomato soups until smooth. Grld
ulIlI y hlend in remaining ingredients.
Heat: stir occasionally. Makcs about
6
1
/2 cups.
W
W
W
T O M A T O - V F G F T A 8 L E
con(I O ouncet)tondented
IomoIo soup
1 ton(10 ountes)tondensed
vegeIorion vegetob!e soup
1y soup tonvwoIer
In saucepan, combine soups and
water. Heat; stir often. Makes about
4Y cups.
k O U N 0 U F C U P
ton(lOJ ountet)tondented
beefbroth
ton{121. oz.) V-8 ]uite
Ieotpoon lemon uite
Y Ieoxpoonsweel botIl, trutbed
In saucepan, combine beef broth,
`-, lemon juice. :md basil. Simmer
I or 2 minutes. Makes about 2!
cups.
H A M ' N C H ! C K E N C H O W 0 E k
tuptookedbom,tuI|n sIr|pt
tob|epoon buIIeror morgotine
ton ( 0 ountet)tondented
treom oftbitkenxoup
toup ton woIer
tup cookod md vegetubm
In saucepan, cook ham in butter
until lightly browncd. Add remain
ing ingredients. Heat; stir often.
Makes about J cups.
C H I L L E 0 T O N A 1 O 8 O W L
ton (10ountet) tondented
tonsomm
ton(0+ ountet) tondented
lomoIotoup
toup ton woIer
tupthopped tutumber
1 leoxpoondriedtbives
Generoutdoth hcI peppertoute
5ourtreom
except sour cream. Heat; stir occa
sionally. Chill 6 hours or more.
Serve in chilled bowls. Garish with
sour cream. Makes about 4 cups.
H O F 5 C O T C H 5 O U F
ton{10ountes)tondented
beefnood|e toup
ton(10' ounces)tondensed
egeIobIesovp
\ tcup tonswoter
!n saucepan. combine soups and
watcr. Heat: slir of len. Makes
about 41, cups.
I5J
C k A M Y C H 5 8 O W L
soup con water
} cup shredded mild procen chee$8
2 tablespoons saulerne or other
white wine
Generous dash garlic powder
In saucepan. combine all ingredi.
ents. Heat until cneese melts; stir
often. Makes about 3 cups.
C H I C K N 5 O U P A M A N 0 | N
can (10 ounces) conden$8d
(leom of chicken soup
soup can milk
W teaspoon grated onion
2 toblespoons chopped loolled
almonds
C U k k l 0
7 toblespoons chopped onion
tablelPoon diced celery
to 2 teaspoonl curry powder
1 tablespoon buller or margCrine
1 can {10 ouncos] condensed
soup can milk
10UP can woter
TOClied Clmondl or coconut
In saucepan, combi ne soup, milk.
and onion. Heat. Garnish with al
monds. Makes about Z'7 cups.
C H | C K N 5 O U F
D saucepan. cook onion and celery
with curry powder i n butter lIntil
tender. Blend in soup, milk, and
water. Heat; stir occasionally. Gar
nish with almonds or !oconut.
Makes about 2Y cups.
1 O M A I D G U M B O
can (10A ounces) condensed
chicken gumbo soup
soup can tomalo juice
soup con woler
H k 6 6 0
can (10ounc.) condenled
consomme
soup can woler
DOlh dill seed, torrogon, or balil
154
ents. Heat; stir. Makes about Z'Z
cups.
r
C O N 5 O M M 6
I n saucepan. combine all ingredi
ents. Heat; simmer a few miml/cs.
Garish, if desired, with toast
squares, Makes about 212 cups.
M
C U k k I E 0 C O C O N U I 5 H k | M F 5 O U F
cup flaked coconut
teaspoon cuny powder
tabl8lpoorl butter or margarire
car (\0oUrces) candersed
\ soup Car milk
\ cup diced cooked shrimp
In SJuCcu. lightly toast coconut WIlh
curry powder in butter. Add remaining
ingredients. Heat: stir oee;lsionali),
hkes about Cu5.
C L A M 0 | G G E k 5 ' C U P
(on (!0:ounces) condensed
tomato soup
cup clam juice
cup water
ents. Heat: stir occasionally. Makcs
about 5.: cups.
Z | F F Y T O M A 1 O 5 O U F
can (lOll ounces) condensed
tamala .aup
10Up con water
teaspoon prepared houetodilh
v& Ilaipoon WorcCllershiro
Da1h dry mUllord
[n saucepan. combinc all ingredi
ents. Simmer 5 minutes; stir often.
-:ikes about 21 ClipS.
B U T T E R M I L K 8 k 6 W
con ( I 0 ounces) condensod
lomalo 10UP
cup water
; cup buttermilk
cup chopped cucumber
# lea.poon dried dill leaves,
crushed
ents. Heat; stir occasionally. Chill 6
hours or mon:. Makes ahout 2V!
rllpS.
E A $ T | N 0 | A T O MA T O $ O U F
2 tablespoons sliced green onions
h leolpoon curry powder
I tablespoon buller or margarine
1 con ( I 0 ounces) condensed
temate 10Up
10Up can water
In saucepan, cook onions with curry
in butter unlil tender. Add remain
ally. Pour inlo electric blender;
blend until smooth. Serve hot or
chill 6 hours or more. Makes about
2'hcups.
1 55
H 6 A k 1 Y 8 F F W A k M - U F
cup sliced fresh mushrooms
(about Va pound)
small green pepper, cui in strips
tablespoon bUllor or margarine
can (10% ounces) condensed
beef noodle soup
(an (11 ounces) condensed
beef UlUp
In saucepan, brown mushrooms amI
cook green pepper in butter until
tender. Add soups and water. Heat:
stir occasionally. Makes about `'2
2 soup cans water
C H k I S I M A S N O O 0 L F C U F
can (10 ounce.) condensed
beef noodle soup
In saucepan. combine aU ingredi
ents. Heal: slir often. Garnish with
wreath of chopped parsley or red
bell cut from pimienlO. Makes
about 2 cups.
soup can waler
teaspoon fnely chopped pCHsley
tea'poon chopped pimiento
8 L A C K 8 A N F | O A T
2 coni ( 1 1 ounce. each) conden.ed
black bean soup
In saucepan, combine soup. water,
onion. and lemon juice. Heat; stir
occasionally. IIeanwhile. combine
sam cream. parsley. and radish:
serve as a garnish on soup. Makes
"haul ' cups.
2 soup (an. waler
tea.poon In,tant minced onion
toa.poon lemon juice
] cup sour cteam
lable.poon chopped parsley
1 tabl8lpoon chopped tad ish
S P I C F 0 5 ! P F F k
con (10 OUn(81) condon.ed
In saucepan. blend soups. water.
croom of celery soup
milk. and cloves. Heat; stir occa-
can (0ounce.) conden.cd sionally: sprinkle each serving with
tcmolo IOUP chopped almonds. Makes ab0
1
l14V
cup water cups.
cup milk
Da.h ground clove.
Chapped loalled clmond., if dOli red
156
M
V- V G I A 8 l F P O 1 A G
ton( y ounces) condensed
vegetob|exoup
xoup con V- uhe
toup con woter
ents. Heat. Garnish with popcorn,
if desired. Makes about V cups.
C H I L L E D G A k 0 N 8 O WL
ton( \ /4 ountev]tondenxed
treomofte|eryxoup
xouptonwo:et
1
/ tupchoppedlomoto
Y+ tuptourtreom
2 Iobletpoontcboppedgreenonionx
2 Ioblexpoonxtboppedgreenpepper
Heat: stir occasionally. Pour into
electric blender: I until smooth.
LhI|| 6 hours Serve in
chilled bowls. \/
cups.
C O U N T k Y F A | k S O U F
^
cup diced tooked hom
\ Iob|espoon buIIerormorgotine
0oxhground mor]orom, if desired
1 ton (lOY ountes)tondenxed
Iurkey vegeIobIe xoup
xoup ton woter
157
S O U P tI A T E S . . M J X - ,\l ATCH S O U P S
On &ot
Crcm of
Aspargus
Cream uI
Aspargus
Iean wilh
Bacon
Bean w;lh
Bacon
liccf nrolh
neer Ilrolh
Ued Noodle
vctm&ou Igum
Cr:l!l of I : cunS mil
Chiccn or walcr
Scolch Brolh
Mineslrone
Pepper POI
Bcef Noodle
TomalO
MineSlrone
!caliS
waler
l' cans
waler
I cans
wter
l cans
"',ncr
1', cans
waler
2 C;lnS wmer
ome
Ileal, stir. Garish wilh shrcds
of or:nge peel.
lleul. sl;r. New lunch flavor.
IleaL stir. Ladle from bean pol.
I'kal. slir. Dol with popcor.
Heal. slir. Topping of herb
scJ50ncd stuffing.
Heal. slir. Float 10aSI squ;Lrcs
On lop.
Ileat. stir. Pac\ i n lunchho. i n
vacuum.
Uecf Noodle TomalO ! cans
waler
Ileal, slir. Ladle from hrighl
e:lsscmle.
neer Noodle Vegetble
Blac Bean
Blac ilean
Cheddar
Cheese
Chickn &
Stars
Chicken' 1 1
Dumplings
Chickerr
Noodle
Chicell "'ith
Rice
Chichll
Vegetable
Chili Bcef
Chili Beef
Cream of
Celc!)'
Beef
Cons(lnmc
Tomato
Tom,uo
Bisque
Chicken
Noodle
Vcclable
Vegetarian
Vegetable
TOI
1
l!o
Chichn
Alphabel
TOfll<l1O Rice
Vegelable
Beef
Chjcen
Vegetable
l ' cans
waler
I cans
W31cr
lleat. slir. Sprinkle with grated
chcee.
Heal. slir. Garnish wilh lenln
slices.
I cans Heal. slir. Add le:LpoOn
""mer Sherry, i f desired, Top wilh
chopped parsley or chives.
I can each mil Ileal, lir. EIC;nl in chuwder
and waler mUlS.
'cans wlcr Ileal. Ti makes " Sla" ncl Slripes"
for palriotic pany Ihemes.
l 1 02 lIeat. slir. Perfeel pany appcli.cr.
"ms waler
I can;; Heal. stir. ,\ecompanimcnl O cold
waler $lieed beef.
I CBH fleal. slir. China soup cups on sir-'cr
vucr IrI].
l'l 10 2 Ikal. slir. Cheesc cules afol.
cans walcr
! 'cans Heat. slir. Winler picnic vunI].
waler
1cans
waler
I can waler
. d I can
rtlil
I'leal. stir. Pass " Goldfish" crackers,
Heal. slir. Slirrcp: eucumh.r spears.
S O U P A T E S . MI X - ^! A J C H S O U P S
fit .wi
Cream (f
Chicken
Cream of
Chickcn
Cream (If
Mush
room
Cr(am of
Mush
mom
Cream of
Mush-
room
Cicken
GUIllOO
Consol11llu!
_Act:it :Ou('- qi:
Chicken . cans waler
Noodle-O's or milk
Chicken wilh I V lC 2
Rice cans w;Hcr
or milk
Cream of
Asparagus
Chicken wilh
Rice
(OusOmmc
Vegetahle
S1oleh Broth
cans milk.
or I can
milk and I
cau wmer
!! c;ms
milk or
waler
| cans
water
2 cans water
l l cans
wate$
Heal. slir. Add dah of curry or
coconul. if desircd.
Heal, stir. :lreak in breakfast
rOUline: top wilh crip cereal.
Slir mushroom soup to smooth.
Rlend in aspar;.g\! '\up and
liqui.1. He;.I; stir. Top with
wah.rCf.
Slir mushroom oup to smoolh.
ll1end in other soup and lil
tuid.
Henl. stir. Form family "!up
lin,``
Slir mushroom soup to smooth.
Hlend in other soup and liquid.
lie:I, stir. Top with toasted "I
monds.
Heal, -tiro Scre wilh garnish of
sic\'cd eee yolk.
l-al. slir. CheeS craders \
munch.
ConSOI11I11': Tomato
Risque
I eaneach milk Mix and heal. Garnih with sour
and W:ltcr
cream.
Crcen I'c"
Noodles
Gro1nd
IIccf
Onion
I'ppcr l'O
TLlI"c)'
Noodle
Scotch IIrotll
01d
F:shioncd
Vcgelable
SIOCkpOl
Vcgct:lok
Beef
I \ cans
waler
I 'D c0U$
walcr
I \I cans
water
2 cans watcr
I' can"
water
Heal. stir. SerYe wjlh party rye
s\:c;,
Heat this hearty cOllbin:tion L
enjoy wilh egg salad sandwkh.
Good wilh French bread.
Heat. stir. Saol +l Satual:l),
lunch.
Heal. Slir. Keep w:.rm in ch:.tiLlJ:
dish or electric keith:.
Cro/SoujJS
A salute to {he cassicsthose distinctive soups that have long been an
important part of the world's outstanding cuisines. What makes them
unique? Each unites the best of its country's lands. seas, and traditions.
Each speaks the universal language of excellence.
In French pOri towns, it's bouillabaisse. In French farm country.
it's green pca and onion. In Scotland, barley goes into the broth. In
India, curry reigns supreme.
In Marylund, U.S.A., the crab makes a great bisque. In New
England, clam is lhe chowder choice. Everywhere, U.S.A., the ruddy
farm tomato becomes America's favorite soup.
The art of soup-making contributes a fascinating chapter to world
history. Back in the twelfth century, soup-making was such a refined
skill that sometimes fve or six kinds were served at a single meal.
W
In I 76J an elllerprizing Paris tradesman, Momieur Boulanger,
began selling bowls of soup which could be bought aI any hour. He
caHed them "rcstaurantes" or pickups. So popular were they that the
..
custom spread, and eventll:lly additional dishes were offered as well.
With canned soups handy, you can offer " restaurantcs" at any hour,
too. Here is a selection of all-time greats.
|60
C | A M C H O W 0 F k
Clam chowder, named for the French c/wl/tlier in which it was cooked in
BriHany. is canned now in cre,Iny New England style as well as rosy Man
hatlan variely with tomaloes and other vegetables , . . and never the
parlisans of each sl1<1l meet. Both appeliles can be readily satisfied, Pre
parcd chowders are quick !O heat and serve, making. as an old recipe puts
it. "a dish fl for the best of the nalion:'
M U L | | GA T A W N Y 5 O U P
MlllligllWII'Il) memu "Pepfler cr utI O C/lfry-/II/l'flrr,/ lQ/I/I,
2 cans (10 ounces each)
condensed cream of chicken soup
can (lOY ounces) condensed
chicken wilh rice soup
1 toaspoan 1urry powder
2 soup cans waler
In saucepan, blend soups and curr;
gradually slir in water. Heat; stir
occasionill1y. Makes about 61 cups.
Q U | C K M O C K 8 O U | L l A 8 A | 5 5
small onion, s1ieod
unoll clove garlic, minced
leaspoon thyme loaves, crushed
2 tablespoons olive oil
can (1 0 ounces) condensed
tomato soup
soup can woler
2 cups culup cooked .eafood
(crab, fish, lobsler, or .hrimp)
small bay leaf
teaspoon lemon juice
Generous dash hot pepper sauce
4 slices French bread, toasted
In saucepan. cook onion with garlic
and thyme in olive oil until tender.
Add soup, water, seafood, bay leaf.
lemon juice, and hot pepper siluce.
Heat; stir occasion:ll1y. To serve,
ladle soup over bread in bowls.
Makes about 4 cups.
F O I A G 6 A L A C k F C Y
can (10 ounces) condeled
chicken broth
3 cups sliced raw carrots
(about 1 pound)
1UP chopped 1elery
2 tablelpoonl chopped onion
1 soup can light croom
} IOUp can milk
teaspoon nutmeg
In saucepan, combine breth, car
tolS, celery, and onion. Cover; cook
20 minutes or until carrots are very
tender. Blend in elcctric blender
until smooth. In saucepan, combinc
all ingredients, He:t; stir occasion
ally. Makes about 41 cups.
1 61
C I O P F I N O
G/u,j('( {ll JOIlf', <I of'CcillflY O1 Cul}o:`:PilhtflUIII(o WIII'f.
\2 cup chopped green pepper
: cup chopped onion
teaspoon basil leo yes, crushed
2 medium cloyes go,lic, minced
2 tablespoons oliye oil
2 canl (1 0 ounces each)
condensod tomtlo ,oup
1 soup ctn wtler
2 tablespoons chopped ptnley
medium bay leaf
W teaspoon graled lemon ,ind
leaspoon .011
2 leaspoons lemon iuice
teaspoon hoi pepper .auce
1 pound n.h fillels, cui in
2inch pieces
pound medium .hrimp (tboul 30),
cletned and cui up
cup cooked crtb meat, fltked
In large s:\ccpan. cook green pcp.
per :lId onion willi b:lsil and garlic
in olive oil until tender. Stir in re
maining ingredients except crab.
Bring to boil; reduce heal. Simmer
I0 minutes or unlil fish is done.

Add crab. Heat; stir occasionally.
Makes about 8 cups.
M A k Y L A N 0 8 | 5 O U 6
PClrillm/(I ble/UI 01 !alo,s yO/I c:1rl make qllick/y.
2 con. (10\ ounces each)
condensed oysler slew
2 soup cans milk
2 cups diced cooked potatoes
2 tablespoons chopped panley
In saucepan, combine all ingredi.
ents. Heat; stir occasionally. Makes
about 51 cups.
Y A N K E C H O W 0 k
A fIlgged in/IIIII b/mJ 01 ""fllo lumdy lor li,' big5011( pOI.
can ( 10 ounces) condensed
cream of mushroom soup
3 .oup con. woler
162
con (1 01 ounce.) condensed
turkey noodle soup
can (101/, ounces) (onderlSed
vegolo,ion Yege'oble soup
Stir mushroom soup until smooth in
large saucepan; gradually blend in .
water. Add remaining soups. Heat;
slir occaSIonally. Makes about 7'A
cups.
C H | C K N C H O W 0 k
l'otilO:S l
I
lId chickll I: O cre(lllY bPI:. tlu0ucII&]inn ciloicl.
Y2 cup chopped celery
1 tablespoon butter or margarine
can (10% ounces) condensed
creom of pototo soup
soup can milk
can (5 ounces) chunk white chicken
tablospoon chopped panley
In saucepan, cook celery i n butter
until tender. Add remaining ingre
dients. Heat; stir occasionally.
Makes about J cups.
G U M 8 O
New Or/ealls soup witl! shrimp IImllwIII.
V cup diced cooked hom
Y cup chopped celery
cup chopped green pepper
cup chopped onion
V teaspoon Ihyme leavel, crushed
2 loblespoons buller or margarine
2 cons (1 0 ounces each)
condensed chicken gumbo saup
I X soup cons waler
1 cup frozen deoned row shrimp
[n saucepan. brown ham and cook
celery. green pepper, and onion
with thyme in butter until tender.
Add remaining ingredients. Bring
to boil: reduce heat. Simmer 5 min
utes or until shrimp is done. Stir
occasionally. Makes abolll 0Y cups.
G k K L M O N S O U F
"Soup A\'golemo/lo" to the {rccs, this I
I
IIS r0rc t1clcuc Ifill/.
con (IOV ouncos) condonsed
chicken with rice soup
soup con woler
1 egg
2 teospoons lemon juice
Nutmeg
Butler
In saucepan. blend soup and water;
hC3\. Meanwhile. be3t egg and
lemon juice together in small bowl
until well blended. Add little hot
soup to egg mixture: stir constantly.
Remove remaining soup from heat;
slowly stir in egg mixture (this
method prevents curdling). Serve
immediately. Garish with nutmeg
or hutter. if desircd. Makes about
2 ClipS.
163
M A k 0 | G k A 5
LKru. tI 0. 11111/ ,ir i:U ]crIulbc:c.:.vtlf/rt .110tut Grua.'
ton (10 ounte) tondensed
tbitken gumbo soup
ton(10 ounte)tondensed
Iomolosou
2 soup tonswoIer
tupquitk-tookingrite,uncooked
\ ton(7ountes) trob meoI,
droined ond oked
except crab. Bring to boil; covcr.
Reducc heat; simmer 5 minutes or
until rice is done. Stir occasionally.
Add crab; heat. t- kes about 5'
cups.
W I L L | A M 5 8 U k G F U M P K | N 5 O U F
/{ tu|ne!y tboped onion
4 IobIesoons butIerormorgorine
ton(!0/{ ounces)condented
creomoftbitkenor
musbroomsoup
cupconnedormosbedtooked
umkin
[ teospoon groundnuImeg
[ teosoon sugor
Ieosoonso|t
0osbeer
I soutonwoter
I n saucepan, cook onion n buller
until lender. Slir i n soup, pumpkin.
and seasonings; gradually add water.
Heat; stir occasionally. Garnish with
parsley. Makes aboul 21h cups.
F O L I 5 H C A 8 8 A G 5 O U P
! u0l 'II-1O|J| ID Puk II 4P'
pound leon bonelepork,diced
Iob|espoon shorIening
ton {\0ounte] tondensed
beel broth
ton{ 0 ountes)tondensed
Iomolo soup
7 souptons woIer
4 tupxtobbogetulin|ongthin
sbreds (obout 1 pound)
tuptboped onion
Y Ieosoonso!I
leotpoon popriko
I smo!| boy |eof
Generous dosb peper
Sourtreom
164
In saucepan, brown pork in short

ening; pour of fat. Add remaining
ingredients eKcept sour cream.
Covcr; cook over low he:H 30 min-
utes. Stir occasionally. Garnish wtIb
-
sour cream. Makes about 7 cups.
C O C K - A- L K ! F
Scollish II'jl'C'( Jimmlr cl!cJrll ,,-ilh ck (/lid "tlcwb!es, scn'c !O||]tOIZ/ dlY,
ciric/"11 thl' 11<'1/, TIll' JrmtI~I WH.' Irl lilioll.
\ ' tupsIhin!y Hited Ieksor
green onions
2 tob!espoonsbuIlerormorgorine
2 tons(lOY ounteseoth)
tondenwdthitkenvegetob!e soup
2 soup tons woIer
! tupthopped tonned piIted
prunes
0osh pepper
G O U | A 5 H
\ tuptubed tooked beef
' tup thopped green pepper
Ieotpoon poprIko
2 IobImpoont buIIerotmorgorIne
ton (lO ountes)tondensed
tomoIosoup
soup ton woIer
leospooncotowoyxeed
H A k T L A N 0
tup shtedded tobboge
' cup groted torrot
tup thopped onion
2 tob|epoons buIIerotmorgotIne
tcn (\ 1 / ountes) tondensed
greenpeo soup
soup ton woIet
In saucepan, cook leeks in butter
unlil tender. Add remaining ingre.
dients. Heat; stir occasionally.
Makes about 6 cups.
5 O U F
[n saucepan, brown beef and cook
green pepper and paprika in butter
ulltil green pepper is tender. Add
remaining ingredients. Heat; stir
occasionally. Makes about 3 cups.
C H O W 0 k
In saucepan, cook cahhage, carrot,
and onion in butter until tender.
Add soup and water. Heat; stir
occasionally. tlakes :tbout 3 cups.
F O T A G 5 1 . G k M A I N
Tlds flllll) petr 3O| Wilh dricken is jlllll,. fllllrcd ill r1:t'.
ton{ \0ounces)condented
treom ofthItken soup
ton( \ 1 ouncexJ tondonsed
green peo $op
2 tups mi|k
tupheovy treom
/ tuptookeds|ited totrol
[n saucepan. stir soups, milk, and
cream until sroOlh. Add carrol.
He:ll: stir often. Makes about 5
cups.
165
7
F U k M O N G O I 6
ur :o a:cvcl~ |:t +1 f1 tI n I' tt1tr U Iu t:rrfr :IrO
ton{1 \/{ ounces)condented
green peotoup
ton (0ountet)tondenxed
Iomolo soup
tupmilk
cupwoIer
In saucepan. blend soups, milk, and
water. Hel: slir. Add a dash of
curry powder. if desired. Makes
about 4 cups.
F k K - M 6 U F - C U P
<up s|hed ce|ery
cup cbopped gren pepper
1 Ioblepoon bullf or morgorine
xon (I 0ouncos) condensed
beel broIh
1 soup tonwoIer
2 tob|etpoonv diced pimienIo
Ys Ieospoon boI pepper xouce
In saucepan, cook celery and green
pepper in butter until tender. /dd
remaining ingredients. Heat: stir
uca:illl
1
;LIl). M;.k::slIU\)ut )Y: cups.
M X | C A N F O A M 5 O U F
tu
F
rbopped onion
7 Iob|expoonxchoppedgreen
pepper
Iob|espoon bullar ormorgotIne
ton(I 0ouncex)tondenxed
Iomolo soup
toupcon mIIk
Generousdotbtoyenne pepper
I egg, seporoIed
166
In saucepan. cook onion :md grcen
pepper ;n bUller untiJ tender. Stir ;n
soup, milk. and pepper. Slightly
beat egg yolk. Stir a Hille hot soup
m;:Iurc ;nlO yolk: gradually :dd \O
soup. Heal. Beat cGg while until
VcQ soh peaks form. Add Z cup
soup mixture: beal liShllY. Pour on
top of soup. Milkes about 21/2 cups.
M
P
W
W
V
# J
8 O k 5 C H
r is rarc co/Or uul!m'or t|I Ih brig/rl RI/$iull f/rlurull JOIII.
con (16ounte)who|e been
2 tons 0ounceteoch)
tondensed contomm
Iob!espoon |emon uite
WoIer
Sour treom
Drain beels, saving juice. Chop
beels. In saucepan, combinc con
somme, beels, and lemon juice. Add
enough walcr lO beet juice to meas
ure I soup can; add to consomme
mixture. Heat; stir occasionally.
Garish with sour cream. Makes
about 5 cups.
Chilled Versio//: Prepare as above.
Chill 6 hours or more. Serve i n
chillcd bowls.
F k N C H O N I O N S O U F
con (10ountes)tondensed
Ftenchonionsoup
soup ton woIer
2 or 3 s|ite Frencb or|IoIion breod
(obouI W Ihick)
8utIer
Groted Formeson tbeese
I n saucepan, combine soup and
water. Heat; let simmer a few min
utes. l\leanwhile, arrange bread on
cookie sheet; spread with butler and
sprinkle with Parmesan cheese.
Broil unti[ lightly browned. Pour
soup into howls; top each with a
cheese crouton. Makes about 2
1
;
cups.
G k N P A F k A N C A I S
r
I
Ih CcIiI:Ir]: 1r1hcc, JuJ II'lrt lilt food oJ killgs . . . kinly still.
con(obouI 2 ounce) mushroom
sIems ond piete, undroIned
cupgtoled corroIt
Ieospoon dried minI |eovet,
cruthed
2 lob|epoont bullerormorgorine
2 cons|11/{ ounceseoth)
tondensedgreenpeoxoup
2 soupconswoIer
Old Fflshiol/L'd Gillgt'l"/JI"l'lld Cllkr
Drain mushroollls, saving liquid. In
saucepan, brown mushrooms and
cook carrots with mint i n butter
until tender. Stir in soup; graduall'
blend in water and mushroom
liquid. Heal; stir occasionally.
Makes about 6 cups.
lV
S N G A L F 5 F 5 O U F
ellrry und 0t0krP "fI'C (/I f(llil) : ftcoup bowl. J@O
ton (I0 ountes)tondensed
treom oftbitken soup
leotpoon turry powder
1 soup ton milk
In saucepan. combine soup and cur
Q gradually stir in milk. Heat: slir
occasionally. Chill 6 hours or more.
Serve in chilled bowls. Makes about
2': cups.
V A 1 A P A
Uwu/lfll SOlllf, Amerirall blend of brmlr. !.fldlp!.". IIII/S.
ton (10\ ounte)tondensed
beef brolb
2 tonx (lO ounteseoth)
tondensedMonholIony|e
t|om thowder
2 soup tons woIer
tup tboppedso|led peonuIs
! tup shredded totonut
boy |eof
0osb boI pepper soute
1 poundfreshshrimp,shel|ed,
dovoinod, ond rul up
H A M M 0 - U F
2 s|ites boton
:) tup dited hom
cupgreen pepperxIrips
2 tons (0ountes eoth)
tondenved treom ol shr|mp soup
soup ton milk
soup ton woler
tup tooked rite
In l'lrgc saucepan, combine all
ingredients except shrimp. Cover;
hring to boil. Add shrimp; cook
over low heat 5 minutes or until
tender. Stir occasionally. Remove
bay leaf before serving. !.-lakes .
.rbolll cups.
C H O W 0 6 k
remove and crumble. Brown ham
and cook green pepper in drippings
until tender. Add remaining ingrc-
dicnts. Heat; stir occasionally. Gar
nish with bacon. Makes about 6
cups.
7 U k K Y V C 1 A 8 L 6 C U F
con (obouI 2 ountes) musbroom
tIemsond pietev,droined
Cenetousdoth ttusbed Ihyme |eoves
1 Iob|espoon butterormorqorine
ton (10h ountes) conden:ed
!?0
Iurkey vegeIobIe soup
soup con woter
In saucepan, brown mushrooms
with thyme III butter. Stir in soup
and water. Heat: stir occasionally.
Makes uDOU! 'z cups.
You, 100, can indulge in a bit of nostalgia simply by rustling up
tantalizing soups reminiscent of iron kettles and wood-buring stoves.
With condensed soups, it's easy-as the following recipes demonstrate.
Try some on for taste, You won't soon forget tltem.
M A | N F I 5 H 5 O U F
] tup tbopped onion
1 tob|etpoon bulIeror morgorine
ton(10i ounte) tondented
treom oftelerysoup
ton(10ounte)tondenved
MonboIlon tty!e Hom thowder
17 toup tons woler
tupI|oked tookedwhiIeFtb or
tuno (7-ounteton, droined ond
f|oked)orxhrimp (o-ounteton,
droined)
Ioblepoon tbopped pon|ey
In saucepan, cook onion in buller
until tender. Blend in remaining in
gredients, Simmer a few minutes;
stir often. M,lkes about 5 cups.
8 A N S T k O N I
tup dited tooked bom
2 lob|epoonvtboppedonion
tob|epoon buIIerormorgorIne
ton( 1 1 Y ountes)beonwiIb
boton xoup
2 xoup tonx woler
1 ton(1 U
1
; ountex) tondenved
minesIronexoup
M A 1 8 A L |
poundgtoundbeef, xeovoned
ton (1!ountes]tondenxed
beon with boton,te|ety,
muxhroom, green peo,
minexIrone, Frenthonion,
IomoIo,orvegeIob|ewup
xouptonwoter
In saucepan, brown ham and onion
in buller, Stir in bean with bacon
soup; blend i n water. Add min
estrone soup. Heat; stir often.
Makes aboul 5 cups,
5 O U F
Shape meal into 20 small meatballs;
brown slowly in saucepan. (Usc a
little shortening if necessary.) Pour
olT any excess drippings. Stir in soup
and water; simmer a few minutes.
Makes about )I cups,
171
5 F k | N G 5 O U P 8 O W L
2 Iob|espoonschopped onion
Ioblespoon butterormorgorine
con ( I 1ouncev) condensed
sp|iIpeo wIIb bom& boconsoup
soupconwoIer
2 Iob|espoonscbopped pimienIo
C O U N T k Y
2 s|ices bocon
2 Iob|espoons cbopped onion
0osh crusbedtbyme|eoves
con ( 1 0 ounces) condensed
beef noodle soup
soupcon woIet
cup cookedcutgteen beons
io s,tucepan, cook onion in butter
{
lIlti! tender. Add soup; gradually
stir in willer. Add pimiento. Heal;
slir often. I\Irlkes about 2
l
h cups.
F A V O k | 1
[n saucepan, cook bacon until crisp;
remove and crumble. Pour of U!i
but I tablespoon drippings. Cook
onion with thyme in drippings until
lendcr. Add soup, water, and bCims.
Heat: stir occasionally. Garish

with bacon. Makes ahout 3 cups.
V G T A B l F k A N K F U k 1 k > L U F
fronkfurIer, Ibin|y vIiced In saucepan, brown frankfurter and
cook onion in butter unlil tender. 2 Iob|espoons cbopped onion
Iob!espoon buIterormorgorine
con ( l 0 ounces) condenwd
o|d fosbioned vegeIob!exu
P
soup con woIer
Stir in soup and water. Heat; stir
occasionallr. Makes about ) cups.
C A N A 0 I A N C O U N I k Y 5 O U F
! I cup cbopped onion
IobIespoon buIIetormorgorine
con ( 11 ouncm) condensed
beon w|Ib bocon soup
con (10 ounces)condensed
cteom of mushroom soup
con(!0yountev)condensed
vegeIor|on veeIob|esoup
2 soup cons woIer
4 s|ices (obouI4ounces)Conodion
bocon, cuIIn strips
172
con(oboul 8ouncm)wbo|e
kernel cotn, droined
In saucepan, cook onion in bUller
until tcnder. Blend in soups; grad.
\lally stir ill water. Add bacon and
cor, He'lt: stir occasionally. Makes
abolll !v2 C\IS.
%
5 O U T H 6 k N 8 6 6 F S O U F
cup cbopped onion
2 tob|espoonsbuItetot morgor|ne
con ( J 0 ounce t)condenxed
creom ofce|erytoup
con( 0 ounces)condensed
ceomof musbroom soup
soupconwoter
soup con mi!k
J jor(obouI2ounces)s|iceddried
beef, tinsed ond cbopped
cup cooked succolosh
cupchoppedconned Iomotoes
cup cbopped on|on
' Ieospoon leoflbyme
C k A 8
1 toblespoon butterotmotgorine
J con( \ \ ou ncet)condensed
Cbeddot cbeese soup
toup con milk
' toup con woter
J cupBokedcookedctob meot
(or7-ounceton,droined)
cupcboppedcookedbtocco|i
Lemon wedge
F l k 6 S I 0 6
\ cup cbopped onion
J tob|espoonbuIIercrmotgorino
con(!0 ounces)condented
cteom of ce|ery soup
con(!0ounce) condensed
tutkey noodIe soup
cup m|lk
cup woter
con (obouI8 ounces)creomsty|e
corn
Cbopped porsley
In saucep:Hl. cook onion in butter
until tenders Blend in soups; grad
ually stir in water lIld milk. Add
remaining ingredients. Heal; stir
occasionally. r.lakes :lbout V cups.
8 | 5 O U 6
[n saucepan. cook onioI and thyme
i n huller unlil onion is lender. Add
remaining i ngredien!s except lemon
wedges. Heat; slir often. Serve with
lemon wedges. Makes abollt 'r
cups.
T U k 6 6 N
[n saucepan. cook onion i n butler
until Icndcr. B|cnd in soups. milka
,lId water; add corn. Heat; stir
occasionally. Garnih with parsley.
Makes about 3' cups.
I7J
C H I C K E N M U S H k O O M F O T A G F
con( I 0 ounces)tondensed
creom o!mushroom soup
con (\0ouncet)tondensed
tbitken vegelob|e soup
soup cons woter
1 cup tooked chopped spinocb
\ cupdiced cooked hom
In saucepan. combine soups; grad
ually blend in water. Add remain
ally. Makes about 0
I
7 cups.
C H | C K F N C A N J A
cup diced cooked hom
\ tob|espoon butIerormorgorine
con (J0ounces)condensed
creom ofchitken xoup
con (\0ountev)condenxed
tbitken vegelob|e soup
7 xoupcons woter
lobIexpoon chopped pors|ey
In saucepan, lightly brown ham in
butter. Blend in soups, water, and
parsley. Heat: stir often ..Iakes
about J cups,
S H k | M F - F O T A T O S O U P
2 rons(:0ountes oorb)
condenxedtreomofpoIotoxoup
2 soup cons miIk
cupdited cooked sbrimp
cupcooked who!e kerne| corn
cup chopped pon|ey
Generousdoshhotpepper:ouce
I n n:CcQn:1. combine 0 ingrcdi
enlS. Heat: stir occlsionally. Makes
about 6 cups.
1 U N A V 6 G 1 A 8 L 8 O W !
7 lobIespoons cbopped onion
Generouvdoshcrushedlbyme|eoves
7 lobIespoons bulterormorgorine
con(10 ounces) condented
creomofce|ery xoup
con(I0ouncex)condensed
vegelorionvegelob!esoup
2 xoup cons woler
con(oboul7 ouncev) tuno,
droined ond |oked
2 tob|espoonv tbopped pors|ey
174
In saucepan, cook ollion with thyme
in butter until tender. Blend in
soups and walcr; add tuna and
parsley. Heat: slir occasionally.
Makcs about ( ClipS.
W
Frost Souj)S

Some like it cold! And for good reason. Chilled summer soups make
ellticing appetizers. What coukl be so inviting as creamy smooth vichys
soise sct out in ice-lined bowls, or shimmering jellied consomme gar
nished with fresh vcgct:lblcs? Frosty sippers guarantee cool refreshment
al pick-up time, too.
Cold soups were lI1:1dc fashionable back ill the seventeenth century
by Louis XIV-for a vcry practical reason. Each of Ihe king's dishes
was lasted by several people before it came \O him. The monarch grew
tired of lukewarm soup. and requested tasty cold soups, instead.
P | C U k ' S
7 cons(I0! ounteeoch)
tondensed beebroth,tb|l!ed
soup COM itewoter
tup otonge ]uice
7 to 4Iob|espoonslemon ]uIte
!
Ieospoon oromoI|t bitlerv
y Ieospoon sugor
Otonge sIites
C A | I F O R N | A
ton (10 ounce>)condenved
treom ofcbickensoup
soup con mi|k
cupcbopped celery
1 Iob|espoon tbopped onion
1 ripemedium ovocodo,tuIup
C O C K 1 A | L
In container with lid. combine all
ingredients except orange slices.
Cover and shake well. Serve over
icc cubes in chilled glasses. Garish
with orange slices. Makes about 4
ClipS.
C O O l k
In sauccpan, combine all ingredients
except avocado. Heat: stir occasion
ally. Chill 6 hours or more. In
blender. blend soup mixture and
avocado until smooth. Thin to de
sired consistency. Serve immediate
ly. Makes about 3'ncups.
175
8 ! A C K
ton( \ \ ounces) condensed
b|ock beon soup
con (10! ountes)condensed
tonsomm
soup con woIer
Io 2Ieospoonssherry (opIionol)
Lemon s|ices
C k A 8
con (10. ouncet) tondensed
treom ofte|ery soup
soup con woter
cupIIokedtookedcrobmeoI
1 Iob|espoon Ihinlytli~d
green onion
IeospoongroIed|emon rind
1 smoll IomoIo, diced
lemon wedges
1 tup thredded cobboge
cup shredded corroI
:eospoon corowoy seed
D U T C H
1 Ioblespoon buIIerormorgorine
\ con(\0ounces)tondensed
creom ofpoIoIo toup
cup milk
' tupsourcreom
F k O S T
Stir bl:ck bean soup well; add con
somme, water. and sherry. Heat;
stir occasionally. Chill 6 hours or
more. Serve in icy cold bowls. Gar
nish each serving wilh a lemon slice.
Makes about 3Z cups.
8 O W |
In saucepan, blend soup; gradually
stir in water. Add crab, onion, and
lemon rind. Heat; stir occasionally.
Chill 6 hours or more. Stir in to
mato. Serve in chilled bowls; gar
nish wilh lemon wedges. l\'lnkes
;lbout 3Z cups.
F O T A G
In saucepan. cook cabbage and car
rot with caraway in buller until
tender. Add remaining ingredients.
Heat; stir occasionally. Chill
hours or more. Thin to desired con
sistency. Serve in chilled bowls.
'Iakes about 3 cups.
C U C U M 8 6 k C O O L k
ton (J0ounces)condensed
creomofce!ery soup
cup mi|k
smo|lcutumber, diced
(obouI ! tup)
0osh hoI peppersouce
0osh so|Iond pepper
cup sourtreom
176
Combine soup. milk, cucumber, hOI
pepper sauce. and seasonings in
eleclric blender; blend for 2 min
utes. Stir in sour cream. Chill 4
hours or more. Scrve in chilled
bowls. Makes about JZ cups.
M
?
J L | I 0 C O N S O M M C A L C U 1 T A
2 cons (10 ounceseth)
condensed consomm
cup dhed green pepper
2 IobIespoonsthopped porsley
Iob|espoon Iine|y thopped onion
(UP slivered o|monds
} leovpoon curry powder
Ioblexpoon buIIerormorgorine
S H k I M F
2 cons(\0ounces eoch)
tondensedconvomm
2 lob|espoons Iemon uhe
0oth hotpeppersouce
1 con{obouI4ouncm)thtImp,
droined
' (UP tbopped te|ery
2 Ioblespoons chopped
green onions
Avocodo s|icet
Chill consomme unlil slightly thick
ened: Slir occasionally. Fold in
green QCQQCI, Qu!bC), :md onion.
Chill until jellied. I
I
I sma|| skillet,
brown almonds wilh curry in but
ter. Serve consomme in chilled
bowls: top with almonds. Makes
about 3 cups.
0 L | G H 1
Combine consomme, lemon juice,
ilnd hot pepper sauce. Chill until
slightly thickened: stir occasionally.
Fold in shrimp. ccler). and onion.
Chill until jellied. Scrve in chilled
bowls. Garnish with avocado.
Makes abollt 3 cups.
G A Z F A C H O
con (\04ouncev)condensed
IomoIo soup
cup woler
\ lob|espoon o|ive oil
2 Ioblespoons wIne vinegor
lorgedovegor!ic, minced
1 cup6ne!ychoppedcucumber
? cupIine|y cboppedgreenpepper
4 cupIIne|y cboppedonion
F A k F A I T
con (10ountes)tondensed
tonsomm
tup vourtteom
2 Iob|espoons cbopped cbives
In bowl, combine soup, water, oil.
vinegar. and garlic. Chill 4 hours.
Serve in chilled bowls. Pass chilled
vegetables for garnishes (also crou
tons if desired). fakes about 2
cups.
Place unopened can of consomme
in refrigerator until jellied, about 4
hours. To serve. spoon a little con
somme into each parfait glass: top
with sour cream. Repeat layers:
sprinklC chivC5 on top. Makes about
I cup.
177
5 OL I - O N- TH E - R O C KS
The easiest and most popular of frosted soups is yours to enjo}' anywhere.
Simply fill a broad glass with icc cubes. Pour beef broth. right from the
can. over Ihe cubes. Garnish with a slice or wcd1C of lemon or lime.
OTE. For variety <ldd a fleck of spice to the beef broth before pour-
ing over icc cubes. perhaps curry. nutmeg, cinnamon. allspice, or ginger.
W H | 1 M O U N 1 A I N R | k $ H k
con (\0ouncex) condenxed
creom of poIoIo soup
toup con m|Ik
cupxour creom
' tupfinelythopped cucumber
5 H k I M F
ton (\0ounce)condensed
treomofteIety xoup
soup tonwoIet
tupditedtooked shrimp
tupthoppedfreshvpinoch
teospoon toIed |emon rind
Jb
Heat: stir occasionally. Beat until
smooth with eh:ctric blender: or usc
rotary beater or electric mixer :md
strain. Chill 6 hours or lIlore. Thin
to desired consiSiency. Sere in
chill cd bowls. Makes about J
I
J
cups.
J
GL A C
Heat: slir occasionally. Chill 6
hours or lIlore. Sen'e in chilled
howls. r-Iakcs about )1/ cups.
W
W
Twentieth-century chef Louis Dial invented one of the most famous

frosty soups, Vidlyssoisc, at the Ritz-Carlton in Ncw York City-and
what a success i| was! Now you can try Vichyssoise in at least three
guick versions, or add your V to this chapter of cold summer soups.
V I C H Y 5 5 O | 5 F
con (\0 cunte) condensed
<reom of poIoIo soup
soup con milk
Cboppedchivesorporsley
In saucepan. combine soup and
milk. Heat: stir occasionally. Beat
until smooth ... . ith electric blender:
or use rotary beatcr or electric mixer
and strain. Chill 6 hours or more.
ThIn 10 desired consistency. Serve in
chilled bowls. Garnish ...
.
ith chives
or parsley. Makes about 2'{ cups.
V | C H Y S S O | 5 6 | | O k N 1 I N 6
con (\0ounces) condensed
cteom of pcIoto soup
toup con mi|k
' cup cooked cboppedtpinotb
Nutmeg
P | N K
con (10aounces) condenved
creom oIpotoIo soup
cup mi|k
z cup Iomoto]uice
Doth gotlIc powdet
'< cup thopped green peppet
Insaucepan. combine all ingredienls
except nutilleg. Heat. stir occasion
ally. Pour inlO electric blender:
blend unIiI smooIh. Olill 6 hours or
more. Thin to desired consistency.
Serve in chilled bowls. G:lrnish with
nutmeg. Makes aboul 3 cups.
V I C H Y S S O | 5
In saucepan. combine soup. milk.
tomato juice. and garlic. Heat: stir
occasionally. Beat un:i|smo1lh with
electric blender: or usc rotary bealer
or elecnic mixer and strain. Chi ll 6
hours or more. Thin to desired con
sistency+ Add green pepper. Serve in
chilled bo .. . ls. Makes about 2'/;
cups.
1 71
Dress-Uj)
" Only the pure in heart can nlllkc a good soup" I3ccthovcn wrote. The
artistic can dress it up. he might have ;lddcd. When soup comes to the
lablchol or cold, thick or clear-a bit of contrast in texture, color.
or flavor SCIS it of \Oappetizing mh'antagc.
Achieve soup distinctiveness through garnishes such :IS these which
;ITe good on most any soup: chopped parsley. watercress, or chivcs
thin-sliced lemon or gr:lIcd rind-sliced cooked mushrooms-sour
cream or salted whipped crcam-p:kagcd slufHng-toHstcd nuts
sliced green onions-chopped ripe olives-crisp bacon-potato chips
and corn chips-crisp cereal.
M.my recipes follow for other ideas.
Z S T Y P AN- 1 OA5 1 6 D C k A C K k5
cupOy!crcruckcrs
Iob|espoon butter, mu|lod
Ce|cr( oronon $oI!
Add ctackers to butter; heat. Shake
QD to co:lI crackers with butter.
Sprinkle with celery or onion salt.
EsQecialy good with tomato or
chicken soup.
C H F F 5 F C H O | C F
Cheese adds a tangy accent to soups. Worth trying: shredded Swiss cheese
on tomato rice soup. Grated Parmesan cheese on minestrone soup.
Shredded sharp yellow cheese sprinkled on jellied consomme. Snippets
W
^
(shapes cut from thin-sliced cheese) foated on top of soup (good on most
-
kinds).
, "0
S O U k C k F A M 1 O F F I N G
Try a \Iollop of sour cream atop 5OUDD' or cold. Good alone or com
bined with horseradish or watercress. Add parsley or chopped peeled
cllcumhcr for chilled cream of celery, CD\U!0D. mush1\m SOllp or jellied
consnmme. Combine sour cream and chives to top neef broth, !U11IO,
jtllied consomme. or beef soup.
W H | F F 0 C k A M G A k N I S H S
Combine cup heavy cream (whipped) with teaspoon prepared horse
radish: spoon on green pea soup. Or to ` cup hcavy cream (whipped) add
I teaspoon grated lime rind, V teaspoon Sherry (optional) for jellied con
somme. Or try V teaspoon minced onion in cream for beef broth tomato
soup.
6 AS Y 0 U MF l | N G S
up otkogedbiscuit mi
4 leoxpoonxmilk
Lightly blend biscuit mix and milk.
Drop small amounts of dough from
tip of a teaspoon into simmering
chunky turkey or condensed vege
table beef soup. Cook fOr 3 min
utes; cover and cook tnOlher
minutes.
VARATtON5. I. Season biscuit mix with I teaspoon minced parsley. Cook in
chicken vegetable soup. 2. Add '/ cup shredded sharp CheddtT cheese to
biscuit mix; blend with milk. Cook in vegetarian vegetable soup. J. Sprinkle
dumplings with Parmesan cheese. Cook in minestrone soup. 4. Add I table
spoon chopped watercress or I teaspoon minced onion to biscuit mix: cook
in turkey noodle soup.
C U R k ! 6 0 C k A X
z tecsoon turry owder
1 :cb|eoon bulIer, meIIed
`
up wheoI suoresortoorely
crumb!ed vo|Iines
Stir curry powder into buller. Add
crackers; heat to brown lightly. Stir
often. TtP! Substitute teaspoon
leaf thyme for curry. Proceed as
above. Good on most chicken soups
or cream of potato soup.
, > I
O N I O N 1 I 0 8 | T 5
Ieospoon invIonlmincedonion
1 IoblespoonbulIer,me|Ied
fpcheeseIidbiIs
5 O U P
Almoml-Orrlll}'i: SI-rinkle chopped
toasted almonds and grated orange
rintI on heated cream of ap:lraglls
or chicken SOliI.
Dic('d /OlI1alo: Float on jellied
consomme.
Thill sliced ollion: Float O tnp of
shimmering jellied consomme.
Stir minced onion :lO DUllcI. Add
chcec tid hits: DcRl to brown lightly.
Stir often. Serve on tomnto or cream
of chicken soup.
A C C N 1 5
Chopp.'d ce/rry: Sprinkle on con
somme.
Chopp('d or Ihill/) .\liCt'(/ pickh':
Sprinkle on tomato rice soup.
PO(J("fJm: Sprinkle on any soup.
Pn'I:c/s: Sprinkle on heany or thick
soups
C k OU 1 ON C k A 1 ! O N 5
Crisp c;ouIOns drs up oup casi|y. can oc I\avOrcd to your !nsIc`
qu|ck|j.
BASIC Dm ECTIONS
slice wDI\c hread. Cllt into euhes
tablespoons IHUler or margarine.
melted
In skillet. brown hread cubcs in hUI
ter; stir const:lOtly. Season to set off
soup navor.
Sprinkle croutons wilh ellrry pow-
der. Add [0 chickcn with rice or
cr{am of chicken or gf{en pea soup.
GAIUC
"elt butler in skillet; add small
clovc garlic. minced. \gDtIy Dt. :U
B>SIL OK OKIOG>NO
Sprinkle croutons with ' teaspoon
sweet basil or ground oreg;lno.
Serve with 10m;110 or mineslrone
soup.
hread cubes; cook over low heal.
.
slirring const;ullr. until bread is
ARNESAN LHEE5E
Sprinkle croutons with tablcpoon
grated Parmcsan cheese. Add to
green pca or minestrone soup.
b;
crisp ,m hrown. Serve on vegetable
or green pea. beef or beef noodle
soup.
SAGE OR THYMI;
Add dash of ground
thyme to croLton.
S;gc or leaf
Serve with
chicken with rice or Vcgc\RD!c 5OU.
M
Ssas)s//S
F A L |
Brillg 0111 Ih( bikes! Orisk, clear days call for countryside pedaling. Picnic
lunch includes vacuum of zesty soup. TEN-SPEED SIPPER: Combine 1
can each |H' ounces) condensed beef broth ,Ud condensed tomato soup.
Stir in 1 V soup cans water, J teaspoon lemon juice. dash ground cloves.
Simmer a few minutes; pour into v;lcuum jug. ['Iakcs about 4 cups.
Color. color cIerywhere. A walk in the woods is a must. RUSSET SOUP
greels your retur honte. Combine 1 can (19 ollncc-) chunky beef soup,
2 teaspoons ketchup, J teaspoon prepared mustard, and dash hot pepper
sauce. Heal: stir occasionally. M:kcs about 2'/ cups.
GC(rld for 111/11111111 Karill'llI'r.I': SEPTEMIER SOUP. Combine can
(!u'/ ounces) condensed French oninn soup. ' soup can tomato juice. / soup
cn watcr. Heat; stir occasionally. rIakcs about 2' cups.
Piles 0/ crinkly leaves meall If job well-dolle. Rew:trd weary leaf-rakers with
HEARTY HAM GUt-IUO. Brown ' cup diced cooked ham in I table
spoon butter or margarine. Add can (lO1 ounces) coodensed chicken
gumbo soup. I soup can water. and dash hot peppcr sauce. Heat; stir occa
sionally. Makes about 2! cups.
diller. O dol/llr. \ry hllllgry scholar loves hot soup at lunchtime. Dish
up GOLDEN NUGGET BOWL soon. Combine I can (lO ounces) con
dcnsed turkey noodle SOlip. I soup can water. Clip diced cooked carrots,
and I tablespoon chopped parsley. Heat: stir uccasionally. Makes about
2Y cups.
1 83
Football
,
glorious loothllll! Cheer that team to victor}' with help from robust
GRIDIRON WARMER. Combine I can ( I I V ounces) condensed green
pea soup, I soup can water, and generous dash crushed thyme leaves. Heat;
stir occasionally. Makes about 21 cups.
lVood-choppds dilid,
,
/Uls: CONFETII CUP. Combine I can (l O'h
ounces) condensed chicken with ricc soup, 1 soup can water, ) tablespoon
chopped parsley. and I tablespoon chopped pimiento. Heat: stir occasion
ally. l\'lakes about 21 cups.
India/l .fllllllller: Golden d;IYS. nipl') ni_htb. C leisurely twilight stroll
wi t h warming HARVEST MUG. Cook '/ cup chopped grecn pepper. J

I:lblespoons choppcd onion with tC:lspoon oregano leaves in 1 tablespoon
buller or m:rgarinc until tcnder. Add I can (II ounces) condensed old f.,shioned .
tomatO rice soup uU soup c:ln water. Heat: stir occasionally. es .,buut 2Y
cups.
Goill/:. Ioillg, gom' . . /0 I SalllrrllY lIliClioll. Afterwards, gather friends
and compare "fnds" over bowls of CHICKEN CURRY SOUP. Brown V
cup slivered almonds and cook . tablespoons chopped onion with
Z tea
spoon curry powder in I tablespoon buller or margarine until tender. Ulend
in I can ( I Ol, ounces) condensed cream of chicken soup, I can (I01
ounces) condensed chickcn wi th rice soup. and \v soup cans water. Heat:
stir occasionally. r.Iakes about 4 cups.
Nurl'll,' for the old-Iw'himu'd hllYI'ide! For u filling sequel, serve CARA
WA Y BACON BOWL. Brown ' cup ham Cllt in strips and cook I cup
shredded cabbage and ' cup chopped onion in 2 tablespoons buller or
marg:lrine until tcndcr. Add I can (l OJ,4 ounces) condensed cream of celery
soup, 1 soup can water. and teaspoon e:rawa' seed. Heat: stir occasion
:llly. Makes about ) cups.
Nll
l
loWI">1I ",hill/.r),: ff lJllll1llkill,wrl'il1g l'llfly. Invite only friendly ghosts
:ld ofTer them CASPER'S TUREEN. Blend I can cach ( I O ounces) '
condensed beef noodle. bean with bacon. crculll of celery soup, 2 soup cans
water, 2 tablespoons chopped p:mley. and tablespoon Worcestershire.
Heal; stir occasion:llIy. Makes about cups.
I84
Thullkrgil'il1g. Traditional turkey and trimmings? TheJl give your appetizer
soup a Iwis!. Sen'e GREEN PEPPER CREAM. In eleclric blender combine
I can ( 1 0% ounces) condensed cream of celery soup. ! soup c<ln milk,
I
i
cup chopped green pepper, and I tablespoon chopped onion. Beat al low
speed until smooth. In saucepan, heat blended mixlure: slir occasionally.
r-'Iakes about .r7 cups.
Gobblill'.I
g
ood. Hercs one yUmD] way !O usc that postholiday turkey:
]'LYMOUTH ROCK SPECIAL. Cook I small onion, chopped in 2 table
spoons butter or margarine until tender. Add I can (10\ ounces) condensed
chicken vegelable soup, L11 ( [ OY ounces) condensed turkey noodle soup,
J soup cans waler. I cup diced cooked turkey, and I tablespoon chopped
par.ley. Heat: stir occasionally. Makes about cups.
W | N T k
Und.,,. 1/1 /His/etoe: You1! kiss the cook who serves a customary oyster stew
supper on Christmas Evc. Use condensed oyster Slew and follow label
directions. Garnish with slices of ripe olive or shreds of carrot or cheese.
Finish the feast with apples. tangerines, Christmas cookies.
NEW YEARS BRUNCH PUNCH-hot and spicy. Combine 1 can (10%
ounces) condensed tomato soup. I soup can milk, generous dash ground
cinnamon. and dash ground clovcs. He(lt; stir occ;\sionally. Garnish with
whipped cream if desired. M;lkes about J cups.
| 85
HAM TODA Y, SOUI' TOf.ORROW: Warm winler sports fans wilh soups
Ihal make Ihe mosl of Ihe laSI of your hOliday ham.
I . OYSTER HAM STEW ID brighten your 'untrim-the-Irec" party: Com
bine 1 can ( 1 011 ounces) condcnsed oyster stew, soup can milk. I cup
cubed cooked potatoes. ' cup diced cooked ham, I tablespoon chopped
parsley. \8 tcaspoon thyme leaves. crushed. Heal; stir occasionally. Makes
aboul 311 cups. .
2. SPUNKY HAM BOWL to warm skaters from nose to toes. Brown
' cup diced cooked ham wilh generous dash crushed rosenwry leaves in
"
tablespoon buller O f margarine. Add I can each (1 01 ounces) condensed
cream of celery and chicken vegetable soup. J SO\:[ !1 water. I tablespoon
chopped parsley. Heat; stir occasionally. M,tkes about 5 cups .
.\. WESTERN NOODLE SOUP !D pampcf thaI snow-shoveling man.
Brown 'z cup diced cooked h,L
1
1l ,L
1
ld cook ! LIlp green pepper strip. in
I tahJcspoon buller Of marg:lrinc until tender. Add can (10% ounces)
condensed chickcn noodle soup and SO\lp can water. Heat; stir occasioll
;llly. Makes :.boll! cups.
J|I|:'/or slorrldlill/ by Ih/ cr(lcidill! h((lrlh, snug I rom Jack Frost's shenan
igans. Pass the popcorn. Ladle the SU\1p. ORIENTAL EXPRESS. Combine
I can ( I O\ ounces) condensed beef broth. soup call water. V cup thinly
sliced carrots, \ cup fresh green beans cut in I" pieces, 2 teaspoons soy
saliCC. teaspoon SIl1: :lT. Cover; simmcr 1 5 minutes or until vegetables arc
..
Icnder. Stir occasionally. liakcs aholll cups.
186
Crall) CI'pcrs: You'll fnish th:!t patchwork quilt by noon. Wouldn'l some
one else like 10 see it? Share some MOUNT VERNON GUMBO, 100.
Comhine I can (I 0 ounces) condensed chicken gumbo soup, I soup can
waler. I cup frolen clcaned raw shrimp, generalis dash hal pepper sauce.
Uring to boil, reduce he;!t; simmer 5 minutes or until shrimp is done. Makes
about 3 cups.
LUt' III/II KING OF llE,I R'I'S .WI/p! Brown I carl (about 2 ounces) mush
room stems and pieces, drained and cook I tablespoon chopped parsley i n
I tahlespoon buttcr or margarine. Add I can ( l OlA ounces) condensed
chicken noodle soup. I soup can water. 1 tablespoon sherry. Heal; stir
occasionally. Cut small hcarts OUt of bread slices. brown lightly in buller.
Top each serving with a heart crouton. r'Iakes about 21 cups.
5 P k I N G
r,Ut cjc.\' trc .\'IIre f .On1 whell you celebrate SI. Patrick's day with soup.
Keep it simple. Just heat a of cream of potato soup as directed. Garish
with p:Usle) or watercress. Or you might serve green pea soup topped with
a nuff of unsweetened whipped cream.
IJ /JtiI C7, ctttt grl'I/j J IlIr bel mf Forget the rain slickers :Uld
galoshes with PRIMAVERA POTAGE-one of the first signs of Spring.
Cook cup chopped onion in I tablespoon buller or margarine until
tender. Stir in 1 can C!01t ounces) condensed cream of cclery soup. I soup
cun milk. V cup drained cooked chopped spinach. dash crushed basil
leaves. Heat; stir occasiormll)'. Makes about J cups.
1 87
1'f1I A.M. lellll;s IIIO.lIIe? By noon, those fresh air appetites will welcome
GARDEN CHOWDER. Combine I can (JO; ounces) condensed New
England clam chowder, I soup can milk, cup cooked carrots cut in strips,
2 tablespoons chopped parsley. Heat: stir occasionally. Makes about 21:
W
cups.
MORE MEATLESS M,RVELS: A trio of hearty chowders. SHRIMP
CHOWDER: Cook V cup chopped onion ill Z tablespoons bUller or mar
garine until tender. l1Iend in Z cans (I O.w ouuees cach) condensed cream
of cclery or mushroom soup. soup can cach milk and watcr, I cup cooked
shrimp (6,0Ilnce can, drained), 2 tablespoons chopped parsley, dash pepper.
Heat: stir occasionally. Garnish each serving with paprika. Makes about Ji
cups. TUNA CHOWDER: Substilute I cup drained and flaked tuna
(7-ounce can) for shrimp. LOBSTER OR CRAB CHOWDER: Substitute
I cup flaked cooked lobster or crab -ounce can, drained) for shrimp .
Promise ),ollrself tt herb gnrdell. Fresh thyme will accent dishes like elegant
SPRING PEA SOUP. Blend I can ( 1 1 ! ounces) condensed grcen pea soup
W
with I soup can 1I:lIer and ' teaspoon ground thyme. Heat; stir occasionally. W
Garish wilh unsweetened whipped cream or sour cream. Makes about 2V
cups.
Ea.ler-mlff Ihe SOIlP .v|ot|sl be eas)'. Whether Ihe main eourse is ham or
lamb, soups like chicken with rice and cream of asparagus make perfect
preludes.
Remember Mom! Her Day merits a soup as prell)' M a bouquet: 1HNTED
PEA SOUP. Cook 2 l:blcspoons sliced green onion in I tablespoon butter
or m:rg:rine. Add 1 ean ( 1 1 Y ounces) condensed green pe: soup; gr:dually
blend in I soup can waler. Add V cup sliced cooked C:rrots, I teaspoon dried
minI leaves. crushed. Heal: s.tir occasionally. Garnish with sour cream. -
Makes about J cups.
S U M M k
IIrlll!llUlck ta)'.f. Let coni T01 . IATO TANG :lccenl a lazy moring. mend
can l' ounces) condensed tomato soup :lI1d I sop can w:ller. Stir in
v teaspoon grated lemon rind. Chill 4 hours or more. Serve in chilled
howls: garish with parsley or lemon slices. toakes about 2 cups.
Vt||ldrIllSI 5u'P u H II'dl in the campgrounds of America. So is snacking.
lere's a campfire warmer; CONSOMME Rlsorro. Combine I can ( 1 01/
ounces) condensed consomme, I soup can water. i:I1U ' cup cooked rice.
Heat: stir occasionally. Makes about 2'h cups.
111/)
'
4th-/lln. /cllsljng, fin'lI'orh. Needed: E\ening pick.me-up. YANKEE
DOODLE DANDY. Cook ' cup chopped grccn pepper and I tablespoon
thinly sliced green onion in 2 t:blespoons butler or m:rgarinc until tender.
Add 2 "i S (I0 ounces c:lch) condensed consomme. I ! soup cans waler,
:nd 2 whole clovcs. Simmer a few minutes to blend fla\'ors. RemOve cloves
before serving. Makes ahoul 4 cups.
S hi}/! t an e1t'flllI/lII'.\ 1!)t'-slIcclilent August corn. Try some in CORN
OYSTER STEW. Cook : tablespoons small grecn pepper strips and .
tablespoons chopped green onion in I tablespoon bUller or m:rgarinc ulltil
lender. Add I !:n (101h ounces) condensed oyster stew. I soup CuH milk.
and eup cooked whole kernel corn. Heat: stir occasionally. Makes about
3 cups.
S(,ilill, .I'lli/illg. Slllallfrics
'
delight: Spread 2 round crackers with peanut
bUlla. Cut I saltine in half di:lgonally making two triangles. Stand the half
cracker in the peanut buller to
I
llake a "sail." Float sailboat on soup. : sail
boats for fair weal her ahead.
1 89
!hdc
OVOfyODcJDcfU`5lC J5
O3V'OIyO DcIL0SS0I00 1 6
OOJJy
I I.
A
OOuJCIDUI[6!5 1 1 6
OJ,QDcl!l WllH Cu! OUCc 7V w
APPETIZER
OJDI3D HCC. Herotan I.
6OD ' D CD IJi 122 OJICU-i!UIJ!cI 28
CD `D LOIDcU ccl OJIcU |1 2
OD1!O 00! L55CIOc l
LJ0 L0UJ 122 c!OVcI
Lu11 IyJCI5 UDK 122 LI0uDeU 22
LCVCU Cl[Hl 122 L2CU LOU 0l5 I
cW D[DUcI
'
5 OJcCl 1 21 tu5D, OUCy 23
OHIIDJ Blue LD-.S0 J III lDWD0C Lu550IOc 2.
0U tJ 1 21 OOU6f I.
OJDl5D Ll
1 1 OJHCH OOUlDcfD Oly0 12

J!JJ]
'
cuD uDK 1`1 OJflH[llDc OU 8.
ASPIC, HO DU While 79
O\0W
M UDJlD[5 22
ODlO OuU 11
BARBECUE {DUOOfLUlUOOI}
Liver
LDlCCD 61, 62. 6),64
LHIl 41
I!\DKlUIlcIS 61 . 62
OKl0l OVOIy 4
DDUf[6f5 61, 62
CXICl 9
1.1DD DOD5 64
O! HOuS!
OJICIDS 63
tOD0-O!yc Vb
OlCK 61
!DO \02
OlcK OUJIcDc 24
ùDKCc 23
ODOfl HlDS, OJlCy 26
OlcuK
HOUDU
BEEF
fDCCU0U, OUJI0D0 24
LDU:K}, `D OOU!05
27
c00U-UJ OOU05 `D 0DS 26
LOIDcU CCl OJIcU, Ilean 'n 11 2
LDOJ OOUJy I I
LICDcU fI0U
132
lD OUC0 26
LUDt5
CJcI 27
OISCDD`5 OlcW 25
HO~UJ5, ODOlHcIcU 24
OlIO[DO OlcW
27
VOUUc5 ,.7
ODlO cClOl0W
25
OlIO[uDO, U5DfOOD 126
LIOUDU 1ccl
OlfO[uDOl1, OOUJcf 24
fDCC\\cU, (see 1DU0X BID0CU6}
OUKyuKl. OCK 97
Ilc"ll 'n COD UI[cI5 1 1 3
OUJfcDc, ID0CUCU 24
LDD[C HO5. OlUcU 31
OW55, 5y 25
LDllD!I[c!
1 1 5
OWl5S, WllH Nc[clDc5 23
m
IDKDUf[cf5 I I.
OlIOID
MuDDUI[0I$ lDIDO
uID0CUcU. LUlUOOf 61
tOIScIuUISD OOUJcfDUI[cI 1 1 5
OuDUWCD. IDcC!CU 1 19
uSJD, )U\CK 97
OUCy 99
hcillD5
C
LHI!l 126
1l1\ W;W 31
CAlOR1H I N SOUPS 145 10 147
0f E:lst 97
OICUJlDc 9
CHEESE
Stew 28 Dly Ol'c, ClfODl uDU 1b
OWcUl5D 32 ODUUC, uKCU 75
0l Oll ODUUc. OWI55 75
LUuSHIOD0U 2 WuCfOD DU 9
HO-D-LDC 7 `D COD IO. ODllO 1 1 4
OOUP0IOuuCy 31 L\`0D CuIODl 2.
OJ-OlOVc 29 HUD UD llly 73
cl-OD0 l0 30 OUC0, [[ J4
LDlOD Ufcf5 3. OuUCc, D5l.Ol 52
P
cJJcI5, O!UcU 32 bOUR05
I'izzaburer 1 1 6 15Jf[US 73
OSDUfV OI6K b uSy 73
19.
Ila'll"ushmol11
7J
CROUTONS
1
Stlrimr Surprise
7J
0
5,
7J
DHSERT5
CHICKEN
FrostinG. Cream Cheese
1
\.cftovcrs Gingerbread Cake.
a la King
-15. 105
Old FAshioned b
China Bo), S;uldwich
1 1 8
GI:IlC For Cake
Creamcd
+
Roy Rock Cookies
with Almond. Ovcr Steamcd Pudding
Pancakes
8
Foamy Sauce
Croquettes "-itll Sauce

-M
Hard Sauce
Divan
4
Tomato Soup Cake
Hash
b
Date and Nut
Mold, Double Decker

80
Nm
Iit
I'
Raisin
Sandwich. Cantonese
l IS
Tomato Sflice Cake. Quick 1
Saucy Quick Sandwich
I I '
Apri(ot Upside-Down 1
Sour
10
Fruit. Easy
1
Spread-a-Burger
1 18
}Iincemeat
Spia' S t ack
\ I 2
Prune Uflside-Oown 1
TC!rJ/,ljni. I'any
100
VeI,C! Salad. Hawaiian
IU
DUMPLINGS, Easy
Liven;
Indiennc
I
in l'al1)' Shells
4
EGGS
Mardi Grs
U`
and Oslcrs au Gratin J
Fms Benedict. Easy 14
Arm/ 10110
9
Brunch Pancake Sandwich I I '
Bake. Golden
4
Campbelled
132
Barbecued l>c Index ll:rbecucl
Creamed 75
CaccialOrc
V
Croquettes 1
Chinese Hot Pot
9
Curried 77
Currie<l
V
Curry. Quick
1
Ddight, Skillcl
I2
Eggs Florentine 1
Fix Ahead
I7
in Cheese Sauce 11
L\onhc0
Salad S:,ndwich. Broiled 14

Knle
+
Sa\,ol1 Poached 132
/bgnifique. BrcJSI of
9
Shrimp Omelet 74
MJrala
10)
Western Burger I I'
Overstufred
+ Wcstern Scramble 1
ledu
9'
P"
P
rik"
9
Pan),
4 FtSH
Penthouse
+
IarbcucBaked 3
Poukt au Vin
4
Bouiltabai.5e. Quick Mock !
Skillet Barbecued
CiOPflinO
Supreme
107
Fillets. Sauq- 4
Via Veneto
V
SalmOtl. Creamed ^
Wllh Dumpling Slcwetl
102
Seafood UU Gr:lin \
Sea5ide Stcw
CHIU Tuna
Beef Frnnks
U a King 1
Burger
I "
U0\c. Cheesy I'
Meatb:,lIs
` Bean SUPl'lr Dish 1 3
Mexicali SUfT
I I ) Casserole 1
Promo
I I I Lo;,r. Souper 102
Mold. Creamy 1V
CHIPPED BEEF, DRtED
IJ' 'n Noodles. Baked Ub
Perfect 4
CIOQUfES
Seafood Bake Z1
Chicken
-M Shortcake
!
J Tunabllrgers I I '
1 '1
FONDUES
Baked Cheese
Swiss
75
3
fRANKFURTERS
and Dean Sandwich 1 17
Barbecued (.ec Index I3;Lrbecuc)
Chili Beef
109
Frankburgers
110
' n Noodles. Skillet
1 1
Perritos Con Chili 1 12
PiZZ;L Doggies
\ 1 1
Potato Bake
21
Pumpernickel-Kraut 1 17
Skillet BarbeclLe 61
Souper Spaghetti 'n 95
Supper Spaghetti
1 2
Yankee Noodle B:Lke
15
G
GRAVY
Creamy Giblet
Quick Ollion
Souper
H
59
59
HAM
a ]a King
45
and Macaroni Toss
78
and Mushroom Stufed !'ancakes 84
Bake 36
Hilke, Chick 'n 20
Jambalaya
92
Noodle Bake, Oyster 'n 19
'n Potato Bake. Favorite 18
Saucy Quick Sandwich 1 19
Te\rzini. Party 100
Western Burger
115
HASH
Chicken
S,LUCY Beef
l
IAMB
Curry. Mushroom
Kabobs
Kabobs, Barbecued
Leg of, Minted
Pinwheel Casserole
Ragout
Stew, Grandmother's
Stew, Hearty Winter
LIVER
Chili
Indicnne, Chicken
in Patty Shells. Chicken
Mardi Gras, Chicken
Skillet. Savory
lUNCHEON MEAT
Last llinute Supper
192
10
13
38
"
64
39
20
39
3 9
40
41
41
45
103
40
1 3
M
MACARONI
and Cheese V
:nd Cheese, Family Style 18
Ol'en 20
MEATBAllS |ec Index Beef)
MEAT lOAF (Stt lndex Beef)
MENUS
Afler The Show 91
A Touch of Paris 93
!fter-Skaling Warm-Up 108
Any Day Dinner 128
Au1Umn Breakfast 131
Cold Day Breakfast 1 31
Dad's (Jirlhday Dinner 98
Favorile Salad Luncheon 101
Homc-From-Ihe-Game Supper 110
[t's a Curry Party V3
Low-Ca[orie Tips 146
Luneh Box Winner 129
Milk Bonus Snacks 128
Oven Supper 129
i'ennywise Dinner 129
Satunl:lY Night Supper 1 12
See You In September 1 1 3
Soup :Lnd Salad
146
Soup :lnd Sandwich 146
Spring Day Breakfast 1 31
Square Dance Special 1 1 1
Summer Brcakfllst 1 31
Sunny Slarter
121
Supper It:lliano
94
Souper Soup Menus 138
Supper Special
129
U,S.A.-All the Way 99
WarmUp Breakfast 128
MENU PLANNING
Lunches and
Luneh Box Meals
Nourishing Soup
Through the Day
Ilanning Balanced Menus
Top 0' Ihe Morning
N
135 to 137
128, 129
130
131
NUTRITION 4. S, 128 10 130
L
OMelET (st'(' Index Eggs)
PANCAkES
Brunch, Sandwich 1 19
Chinese Shrimp
84
Creamc! Chicken with Almon!s 84
Ham and Mushroom Slufed 84
a
PIZZA
Burger
1 1 6
Doggies I I I
PORK (scc also Index Ham)
Goulash
103
Hurry-Up Hash 36
Loin, Golden 35
Pinwheel Casserole 2
POlk Chops
and Iotato SC;!liop 37
Be;ln Bake 1 9
Cramy Baked 37
Glazed Fruited 36
Glorifed 37
'n Stufng 37
with Party Hats 98
Sp:HCribs (.ee Index Bnrbecue)
O
QUANTlTY RECtPES
Baked Tuna 'n Nodles 106
Beef Roulades
\07
Chicken a la King
105
Chicken Supreme
107
Im Eastern Chic\en Pot 105
Favorite Bean Soup 105
Fleet's-In Chowder \04
Frosty Fling \05
Harvest Soup
104
P;lrly-Size Green Bean
Casserole 106
Turkey, Stufed 107
RABBtT, GOLDEN 77
RICE
Pilar 93
RUM TUM DITTY 73
$
SALADS
Beef Tomato
101
Creamy Tuna Mold 79
Double Decker Chicken Mold 80
Germ:m Potato II
Ham ;md Macaroni Toss 7S
Hawaiian Chicken Velvet 101
Rosy uDU White Ispic 79
Seashore 79
Springtime 80
SALAD DRESStNGS
Dieters' Delight 82
Lamaze 82
Low-Cal Tomato 12
Quick Green Goddess 12
Russian-Style
82
Tomato French and variations 81
SANDWICHES
Bacon-Tomato Broil 1
B:Hbtcued Steak 1 1 9
Bean 'n Bacon Burgers 1 1 3
Ilcnn 'n Cored Beef Sp,'ead 1 12
Broiled Egg Sal:d 1 14
BUTIlCr 62
C:tJi(ornia Open-Fllce 1 1 6
Cantonese Chicken )1 8
Ch:lr!, Soup 'n 1 36, 1 37
Chicken Spread-a-Durg.: r 1 1 8
Chi1iburger
1 15
Chili Ieef Fr,:Jks 109
China l0y 1 1 8
Frank 62
Fr:lnk ltnd Be:m 1 1 7
Frnnkburgers
1 1 0
Horserudish Soupcrbufger 1 1 5
Onion Burgers 30
l'i12:lburger
1 1 6
Pizza Doggies 1 1
l'umperlnickel-Kr,uJt Fr:lnks 1 17
Saucy Quick 1 1 9
Shrimp-Crab Risque 1 17
Sloppy Joses
1 10
Soupcrburgcrs
1 16
Spedal Chicken St;lck 1 12
Sprc"d-a-Burger
28, II I
Tomato Cheese ' n Uacon Broil 1 14
Tun:lburgers 1 1 5
Western Burger 1 1 5
Western Style 1 1 6
SAUCES
Sauce Chart
53
a J'Orange 57
Almond 53
Barbecue
All 'Round Tom;lto 60
Onion 63
Speedy 62
Zesty 62
Cekry-Caper 57
Cheese
Almond 57
Cre:tmy 53
Egg 54
4-Way
S2
Herb 5S
lnsIunI 52
Rabbit, Golden
77
Tom:tlo 54
Clam-Oyster lVith Sp:lghl'tti 56
Clam, White 56
Cre:un, Vers1tile 52
Creole 58
Crevettes
54
Cucumber 55
Clirry
53
Dill 57
Gravie 59
HCI'b 53
liollantl:lisc, Mock 58
'93
Horseradish
Muslard
N",
Oysters a la Queen
Parsley
Pimiento-Egg
I'oulette
Sour Cre3m
Spaghelli with Meat
Stroganol
TansY Fish
Tomato and \ari:Hions
Tomato Topper for Eggs
Toulonnaise, Quici.:
SEAfOOD
Clam
"
"
53
51
53
53
53
53
29
"
58
54.55
57
58
Sauce, Sp:lghelli with OyslCr 56
Sauce, White 56
Crab
Bisque Sandwiches. Shrimp 1 17
Boui11ab:lisse. Quick Moei.: 161
Cioppino
162
Dcviled
50
Seafood au Gratin 51
Se:iood Curry 92
Se:side Stew
48
Lobster
lIouilJab:isse. Quici Moci.: 161
Seafood au Gratin 51
Shrimp Thermidor 49
Scallops
|;ictt:c
V`
Seaside Stew 48
Shrimp
\1 l a King 49
Bouillabaisse, Quick /l.loei 161
Caplain's Choice 16
Cioppino
162
Crab Bisquc Sandwiches
1 17
Creole 49
Hungarian 51
lamabalaya 92
'n Shell Casserole 21
Omelet 74
Pancakes, Chinese 84
Seafood au Gratin ;!
Seafood Bake 21
Se:food Curry
92
Se3shore Salad 79
Seaside Stew 48
Thermidor, Lobster 49
SOUffLE (:cc Index Cheese)
SOUP
Garnishes
1 80, 181. 182
'n Sandwich Chari 136. 137
Soup "bte Chart 158. 159
ASPARAGUS. CREAM OF. SOUP
194
Sprig 0' Spring 152
DEAN WITH BACON SOUP
Beanstroni
171
Canadian Country 172
Casper's Turecn
Favoritc Bcan
Fmnk and Bean
Meatb.:il
BEEF BROTH SOUP
Broth Pid:up
Cabl Cup
Chablis
Crcss Broth
Don Far Ton!
Epicure's Cocktail
Flaming Bean
Frbky Sour
FroI)' Fling
!t:nmI J:c<
Perk-.!eUp Cup
Pnlish Cabb.ase
Roundup Cup
Soujl{Inlhe-Rocks
Sunbither'S Siper
TenSpeed Sipper
Trillie PIa), Wanner
Va1.lpu
..ilh Horseradish
BEEF NOODLE SOUP
Casprs Tureen
Chnsunas Noodle Cup
Country F"orile
Iean) ' Wannup
HOjSC01Ch
BLACK BEAN SOUP
InckFmsI
I'IuII1ing Hcan
Float
CELERY. CREAM OF. SOUl'
Car. w a} Bacon Bowl
Casper`s Tureen
Chilled Garden Bo . . 1
CrJh Bowl
Creamy Salmon
Cucumber Cooler
Fireside Tureen
Green Pl'Cr Crcam
Lobs1er or Crolb Cho .. der
M:line Fish
Neu1ball
Panhandle Polpouri
ISIcd ShI1m 0 Lgc
:tnavrmPOlage
Shrimp der
Shrimp Glace
Souther Beef
Spiced Siper
Spunky Ham Bo v1
Tuna Cho . der
Tuna Vegetable Bowl
ClmDD,R OIEESE SOUI'
Crb Bisque
Safari btQ:
CHICKEN BROTH SOUP
Potlge a 13 CIY
Str.ci31elle
184
to,
143
t 1,
''7
U
14.
147
I
175
V
V
to,
'86
'66
,61
'53
t1,
1 1 3
1113
I2
!7U
I2
'"
".
171
' "
ISJ
7
V
'56
1 M
-
18-1
-
t16
139
t16
t7J
IbJ
' 68
t 1,
t1,
140 ..
'51
I7
'"'
t1,
t7J
'56
,,,
K6
74
t73
i>
M
16'
!
CHICKEN, CREAM OF, SOUP
L1W Lt\H \
Amandine 15'
L1 O`J O\\
Bursoo 141
L.lIUCD LDOWUcI 188
Caifomia Co!cI 175 }UICK HDOC 3DU LDOWUcI J
Canja 1" L\O\WW O\\
Com LovvdeI 143 Ck IO3 176
Chickety Chick 108 O!D 169
Creamy Cheese Bowl 154 L6Ull. Jc!cU 177
Curied 1" LDI!cU ODO OW 153
Curried Coconut Shrimp 155 ttIDcU 154
Corry 1" J\I!cDHc 150
Far Eastern Chiden Pot \U I! 171
Ham 'n Chicken Chowder 153 H5O!lO 189
HaT\cS! U OD!D cD! 171
Mullisatawny 161 `0HKcc OOUC Huy 189
PtchwoIX Ke!tc 143 JH^ 1 O\\
Potaco\. Germain 165 U!OO 141
Pumpkin. Wiimsburg 1" LDI!cU WD!cU 15O
Senegalese 170 ID5 169
CHICKEN GU/.IBO
IDk DU cuD 143
Gumbo 163
LIU!!OD IDcI 184
H:vcst 104
tcIDU LDOWUcI 165
Mardi Grs 164
Wc!\ 171
1IHcU C 188
Mount Vcmon 181
U!Dc) WU 149
I leart) Ham 183
Oc Ol. Lc!DH 165
Tomato 154
UIcc WOHOc 166
CHICKEN NOODLE SOUP OOU DO 149
Chicken Com Chowder !+ OID c 188
King of He;lrlS 187 OUDDc!!!Dc OcC 109
Panhandler Potpourri 140
IIc y !DcI [52
Wester Noodle 186
DC U 149
CHICKEN WITH RICE SOUP
!Hc!Dc Icl 109
Oicken Curry 184
WOH\ O\\1'
cDS!IOD 171
Confeui Cup 18.
1ID HOW 142
Greek Lcmon 163
IHeaD 171
Muiga Lwn 161
OUSc 143
CHICKEN VEGETABLE SOUP
ODlO 148
Chicken Canja 17.
W\OtH\\W, LHPW1 \.O\\
Chicken Mushroom PO!age 174
LHUH LOUD!y 172
Cock-a-uckic 165
L\ICXCD WU5H!OOD Oc 174
Country WamlCI 140
LD!y ICuI1y 151
Plymouth Rock Special 185
ODS!c! OI LID LDOWUcI 1 88
Spunky Ham ow 186
WclD! 171
Y8 147
DDDUc OOuI!! 140
CHIll BEEF bL
ODID LDOWUcI 188
Mexieali Supper I II
OOU!Dc!H cc! 173
Pronto Chili 1 1 1
UH LDOWUcI
188
Rosy Chili and Beef 138
!IDSDUI UDkID 164
`HkcC LDOWUcI [62
CHUNKY BEEF SOUP
\\ o\1
Hussc 183
!cDCD \DOH 169
CHUNKY CHIKEN SOUP
WcD!! 171
Prmesan [42
OcDt0DDe: 183
CLAM CHOWDER
\ÒH O O\\'
HU ODBCD, LI!IH Ol 50
(MANHAlTAN bXL! SOUP
LOID \yScI OCW 189
eets-LowdeI 101
tD
186
Maine Fish 171
W!yDu I5QUc
162
Mohy 142
\1\, LH1W \, O\\
Valapa 170
LDCkcD LDOWUcI
163
195
Creamy PolatO Potage 1 51 VEGETABLE SOUP
Dutch Potage 17. Uopscotch 153
Irish Tureen 1 51 Meatball 171
Shrimp 174 V-8 Pota,e 157
Summenime Special VEGETABLE. L1.\J FASUIONE.I).
Swiss
139 SOUP
Tuna Potato Chowder 140 Oacon \3
Vichyssois 17' Frankfurter I n
Vichysoise Florentine 17' VEGETABLE. VEGETARIAN,
Vichyssoise, Pink
179 SOUI'
White Mountain Refresher 178 Canadi:.n Country I n
SHRIMP, CREAM OF, SOUP
I'atchwork Keulc 143
M
Deep Sea Sippr 141
Tomato
Hammed-Up Chowder 170
Tuna Ve$etable Bowl 174
SPLIT PEA WITH HAM SOUP
Yankee Chowder 162
'n Tomato 1 41
50UPS, CHtllED
Spring Soup Bowl In
Beef Broth Chablis 146
Tangy Split Pca Bowl 90

lll:lck Frost 176
TOMATO SOUP
Borsch 169
Uouiltabai se, Quick Mod: 161
Califoria Cooler I
Bowl, Chilled 153
Chilled Garden Bowl 157
Broth I'kkup 147
Chilly Picadilly 1 51
Buttermilk Brew I"
Cr:.b Dowl 17 P
Cioppino
162
Creamy Potato Potage 1 51
Clam Di,gers Cup 15S
Cress Broth 147
Creamy Peanut Butter 10'
Cucumber Cooler 176
E:!st India I "
Dutch Potage 176
Energy Booster 147
Epicure's LucYlaI l1
Frosty Fling lOS
Frosty Fling \U
Gazpacho 177
Gazpacho 177
Goulash I6S
Jellied Consomme Calclltta 177
Harvest 104
Minted Pen 150
Italian Bowl 14'
On-The-Rocks 178
Mardi Gras 164
P:H(ait Consomme 177
Meatball 1 71
Senegalese 170
Mexic:m Foam 166
Shrimp Delight 177
New Year's Brunch Punch I8S
Shrimp Glace 178
Polish Cabbage 164
Tomato Bowl 153
Puree Mongole 166
Tomato, E,st India 15S
Rosy Chili and Beef 1 38
Tomato Tang IS'
Safari Sipper 150
Vichyssoise 17'
Soup Italiano 149
Vichysoise Florentine 179
Spiced Sipper 156
Vichyssoise, Pink 17'
Spinach Tomato 147
White Mountain Refresher 178
oDtl Pea 'n 141
Tcn-Speed Sippcr 183
SPAGHETTI
Tomato Tang 189
Casserole, Savory 1 6
Triple Play Warmer 15'
Clam, White 56
Vacalion Speci:II 108
Frankfuner Supper 12
Vegetable 153
'n Franks, Soupcr 9S
Zippy
IS
Souther Style 12
TOMATO RICE SOUP
. ith Clam Oyster Sauce 56
Creole 14'
with Meat Sauce 29
Harvest Mug 1S4
10
P
Hearty Frankfurter 13'
SPANISH RICE. HE_MAN
Moby 142
SPARERtBS
TURKEY NOODLE SOUP
Outdor Barbecued 62,63
Fireside Tureen 173
Oven Barbecued
63
Golden Nugget Bowl 183
SOONBREAD 83
m
Plymouth Rock Spcial ISS
Rosy lU STEW
Yankee Chowder 16' Chiclen Kettle 43
196
Chicken with Dumplings 102 Short,ake. Minlllc 8l
Grandmother'S Lamb 39 Stroganof 1h
Ue:lrly Winter 40 Stufed 107
Lamb Ibgout 39 Tetrazini, Party '00
Meatb;111 28
'n Dumplings 22
N
Norseman's 25
VEAL
Pork Gou1lh 103
Seaside 48
Birds 40
Stroganof 27
Parmesan
Tomato Beer 25
Pinwheel Casserol 20
M
Swiss Style 98
STROGANOff
VEGElABlES
Mushroom 126
ATlithoke Casserol, 94
Soupcr 24
Beans
Stew 27
BUller Bean. Zesty 70
Turkc)' 16
C;lsserole. Green 71
SIUHlNGS
Italiano, Green
69
DCl'p South 47
P:lrty-Si7e Clsserole 106
Dutch Country 4
HtDccD!. VegetableCheese Il:tke 6S
OldFashioncd Pouhry 46
Cabb.t!e Rolls. SlUfed 31
Oyster 47
LHUDVcI. Vegetable-Cheese
S;l\ory Sausage 47
Bake
6S
Chinee 66
SUKtYAKI. MOCK 97
Combo, Golden 69
Corn. Cali,o
70
SWISS STEAK Cre'lued. E;JSI'
66
Easy 25
Creamed, Medley 71
with Vegetables 23
Eg!plant Bah. Italian 71
Onion and Peas. Creamed 69
Peppers. Stufed
J7
Potatoes
Salad, German
h
THRAlllNt 100 Savory
66
TURKEY
Scalloped
66
Spinach
t I:, King
45
and Noodles Au Gratin 1 7
Crellmed
4'
Eggs Florentine
76
Divan
4l
Tomatoes. Summertime Fried
7('
197
Note8
M
19'
Note8
1VV
' To make tile best,
begin ui!|i tire best
llten cook nil|i exIra care."
"Campbell"s" and "va 3re registered trademarks OTCampbell Soup Company.
>
W
LtL usA. P

Cooking With Soup From Campbell's

Diunggah oleh

Informasi Dokumen

Judul Asli

Hak Cipta

Format Tersedia

Bagikan dokumen Ini

Bagikan atau Tanam Dokumen

Opsi Berbagi

Apakah menurut Anda dokumen ini bermanfaat?

Apakah konten ini tidak pantas?

Hak Cipta:

Format Tersedia

Cooking With Soup From Campbell's

Diunggah oleh

Hak Cipta:

Format Tersedia

.

2 to 3 cups of milk-children under 9

A carl of condensed soup is a COllstant help in your kitchen-whether

pound ground beef

In skillet. brown chicken in short-

& cupmlk 400"F. for 1 5 minules or until hot.

t'rtIt|31 uICC; Stir in 2 t:lblespoons prepared horsedish, !

desired Heat, stir often. I V cups

roast beef roasl pork. pork chops,

h,lmburgers, or haked ham

Salads and Salad Dressin

Nut ! I!|;iil1 ` Afllr Hxin, IOIU n 1 vu| COjjcU nU\5 or cup r:

/_ te.lspoon v.milla extr;lcL if desired.

YAo nIbLROw I LSIHmuna!O

French Onion Soup (sec index)

Endive Salad with Tomato French Dressing-

Pork Chops with Party Hats

Apple and Nut Salad Munins

e2 peuods In oven-proof skillet, brown chops:

pepper ring on each; pour soup

minutes or until chops arc tender .

Happy eating, .veryone!

] teospoon cbiIi powder

ton (0 ountes) tondensed

In :killet. brown ham and cook

or soon after. Generally. a fairly fast turnover is recommended by

7. When preparing casseroles or stews for freezing. shorten cooking time

8. To pn'pLrc U frozen m;Lin dih for snving

Vegetarian Sliced turkey, leuuee on Applesauce, Put mayonnaise in

In saucepan, hlend soups. Grad

" Do daily soups

soup can tomalo juice

In saucepan, brown pork in short

Twentieth-century chef Louis Dial invented one of the most famous

wi t h warming HARVEST MUG. Cook '/ cup chopped grecn pepper. J

1 1 OJHCH OOUlDcfD Oly0 12

with Almond. Ovcr Steamcd Pudding

Croquettes "-itll Sauce

Mold, Double Decker

Salad S:,ndwich. Broiled 14

Tangy Split Pca Bowl 90

Anda mungkin juga menyukai