Download Cooking with Soup : A Campbell Cookbook by Home Economics Department Campbell Soup Company PDF

By Home Economics Department Campbell Soup Company

I've got had this ebook for plenty of, decades and love the flexibleness of the combination and fit strategy. whilst pressed for a fast and simple meal and no time to buy, i exploit this booklet and will regularly discover a blend of soup, vegetable and meat that i've got available and will make into whatever stable to devour. it's a existence saver repeatedly. i purchased this as a present for a pal who lately married and bought numerous very picky-eater stepchildren as a part of the package deal. She loves this booklet and the straightforward, quickly recipes that no less than lots of the teenagers will devour. for those who can discover a reproduction, it's a remarkable ebook.

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Extra resources for Cooking with Soup : A Campbell Cookbook

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Uncover last 10 mi nutes to c risp. Re move chicken to heated platter; keep wa rm . Po ur off all but 2 tablespoons fa t. Add gree n pepper,onion,and th yme; cook until green pepper is tende r. Add re ma ining ing redients. H eat; stir occasionall y. Serve o ver chic ken. 4 ser vi ngs. ONE-STEP METHOD: Omit flour a nd wa ter. Brow n chicken in 2 tablespoons shortening. Po ur oIT fa l. Sprinkle wit h salt, pepper. Add remaini ng i::lgredien ts (inc rease vi negar to I tablespoon). Cover; cook over low hea t 45 minutes o r until te nder.

Spoon off excess fat. saving d rip pings. In roasti ng pan. add re maining ingredients to dri ppings. Hcat. slirri ng to loosen browned bits. Se rve with lamb. 4 to 6 servings. 39 HEARTY WIN TE R l Yl pounds we ll-tri mmed lamb 2 Y4 3 6 8 cubes (about Ph -inch) to b lespoons shortening con (I o¥'! ounces) condensed cream of t h icke n soup con {16 ounces) lomatoes, chopped ond drain ed leospoon rosema ry leaves, crushed small do ye ga rlic, minted tablespoon mint je ll y cups tubed rutabagas (about 1 pound) medium (arrots (about :;a pound), (1,11 in 2_inch pieces small whole while onions (abo ut Y2 pound) VEA L pound Ihinl y sliced yeo l cutlet I (UP tooked rice 2 tablespoons buller or margarine 2.

Heat; sti r of len. 11h cups s;lUce. Serve over cooked broccol i or cauliflower. 57 , Q UI CK T O UL ON N A t SE SA U C E In saucepan, cook onion in butter 2. lub lu poon l s li ce d g re e n onion tab les po o n butle r O r margarine can ( lO ~~ ounce s ) conde nse d cream of cele ry 50Up until tende r: add re maini ng ingrcdi- .... ents . Heal; sli r occasion'l lly. Makes I \I! ClipS sauce . Serve over asparagus. VI cup milk 2. ~ cup cho p pe d ce le ry I s ma ll clove garlic, minced ~l 10 0 l POOl\ d ry mU l lCltd 2.

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