Archive forJune, 2006

Campbell’s soup recipe

June 30, 2006 @ 10:01 am · Filed under Soup Recipes

INGREDIENTS:

1 can cream of mushroom soup
1/2 c. milk
4 c. thinly sliced potatoes
1/2 c. thinly sliced onions
1 c. shredded sharp Cheddar cheese
1 tbsp. butter

DIRECTIONS:

Blend soup, milk, dash of pepper. In buttered 1 1/2 quart casserole, arrange alternate layers of potatoes, onions, soup mixture and cheese. Dot top with butter. Sprinkle with paprika. Cover and bake at 375 degrees for 1 hour. Uncover and bake 15 minutes longer until done. Makes 4 cups.

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Campbell soup chow mein hot dish

June 30, 2006 @ 10:01 am · Filed under Soup Recipes

INGREDIENTS:

1 lb. hamburger
1 can cream of celery soup
1 can chicken and rice soup
1 can vegetable soup
1 can cream of mushroom soup
1 bag chow mein noodles

DIRECTIONS:

Brown hamburger. Put into large casserole. Add soups, mix. Then add 3/4 bag chow mein noodles. Bake at 350 degrees for 30 minutes. Sprinkle remaining noodles on top before serving.

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Campbell’s Bean and Bacon Soup

June 30, 2006 @ 10:00 am · Filed under Soup Recipes

INGREDIENTS:

2 cups navy beans
6 bacon slices, fried crisp and minced
3 small to medium carrots, minced
3 medium celery stalks, minced
1 onion, minced
1/2 teaspoon thyme
2 to 4 cloves garlic, minced
1 (4 ounce) can tomato paste
Dash of dried red pepper flakes
6 to 8 cups water (substituting 1 or 2 cups of ham
stock for 1 or 2 cups of water gives this
soup an extra depth of flavor)
1 tablespoon wine vinegar
Few drops liquid smoke
Salt and pepper to taste

DIRECTIONS:

Soak beans overnight and discard water. Place all ingredients except wine vinegar, salt and pepper in a large kettle. Simmer until beans are tender (about 3 hours).

Puree 1 to 2 cups of soup and return to pot. Add wine vinegar and liquid smoke, mix well. Salt and pepper to taste. Serve with hot cornbread and honey.

Servings: 4

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Campbell Soup (French Onion Soup) Recipe

June 30, 2006 @ 10:00 am · Filed under Soup Recipes

INGREDIENTS:

1 can condensed onion soup
1 can water
3 thin slices french bread
3/4 cup grated swiss cheese

DIRECTIONS:

1. In saucepan, combine soup and water; heat.
2. In individual serving bowls, place a slice of french bread, top with cheese.
3. Pour in hot soup.
4. Broil until cheese is melted and golden brown.

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Campbell Soup - Dill Spiked Onion Rolls

June 30, 2006 @ 9:59 am · Filed under Soup Recipes

INGREDIENTS:

2 pk 16-19 oz each hot roll mix
1 cn cream of onion soup
2 md eggs, slightly beaten
1/2 c grated parmesan cheese
1 tb dried dill weed

DIRECTIONS:

In large bowl, dissolve yeast from both boxes of mix as directed
using only 1/4 cup water. Follow mix directions adding undiluted
soup, eggs, cheese and dill with flour mixture. Let rise as directed.
Shape dough into 16 large rolls or 32 small rolls. Place on lightly
greased cookie sheets; let rise again until doubled. Bake at 375
degrees for 20 minutes or until brown.

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Campbell Soup - Dill Spiked Onion Rolls - Ggh

June 30, 2006 @ 9:59 am · Filed under Soup Recipes

INGREDIENTS:

2 pk 16-19 oz each hot roll mix
1 cn cream of onion soup
2 md eggs, slightly beaten
1/2 c grated parmesan cheese
1 tb dried dill weed

DIRECTIONS:

In large bowl, dissolve yeast from both boxes of mix as directed
using only 1/4 cup water. Follow mix directions adding undiluted
soup, eggs, cheese and dill with flour mixture. Let rise as directed.
Shape dough into 16 large rolls or 32 small rolls. Place on lightly
greased cookie sheets; let rise again until doubled. Bake at 375
degrees for 20 minutes or until brown.

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Campbell Soup - Dill Spiked Onion Rolls - Gghol

June 30, 2006 @ 9:59 am · Filed under Soup Recipes

INGREDIENTS:

2 pk 16-19 oz each hot roll mix
1 cn cream of onion soup
2 md eggs, slightly beaten
1/2 c grated parmesan cheese
1 tb dried dill weed

DIRECTIONS:

In large bowl, dissolve yeast from both boxes of mix as directed using only
1/4 cup water. Follow mix directions adding undiluted soup, eggs, cheese
and dill with flour mixture. Let rise as directed. Shape dough into 16
large rolls or 32 small rolls. Place on lightly greased cookie sheets; let
rise again until doubled. Bake at 375 degrees for 20 minutes or until
brown.

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Campbell Soup - French Onion Soup

June 30, 2006 @ 9:58 am · Filed under Soup Recipes

INGREDIENTS:

1 cn condensed onion soup
1 cn water
3 thin slices french bread
3/4 c grated swiss cheese

DIRECTIONS:

In saucepan, combine soup and water; heat. In individual serving
bowls, place a slice of french bread, top with cheese. Pour in hot
soup. Broil until cheese is melted and golden brown.

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Campbell Soup - Pork Chops A L’Orange

June 30, 2006 @ 9:57 am · Filed under Pork Recipes, Soup Recipes

INGREDIENTS:

8 rib pork chops (2 lbs)
1 pepper
2 cn cream of chicken soup
1 c fresh orange juice
1/2 c sliced celery
1/4 c chopped cashews
1 ground cloves
8 fresh orange slices, 1/2′d

DIRECTIONS:

Use 1 large frying pan or prepare in 2 frying pans.
Prepare by dividing ingredients equally; brown chops.
Season with pepper; pour off fat. Stir in remaining ingredients,
except oranges; cover. Cook over low heat 40 minutes; stir
occasionally. Add orange slices, cover. Cook over low heat 5 minutes
more or until tender.

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Campbell Soup - Roast Pork Party-Style

June 30, 2006 @ 9:56 am · Filed under Pork Recipes, Soup Recipes

INGREDIENTS:

3 lb loin of pork
5 sl onion
3 sl apple, cut in half
1/4 ts sage
1 cn cream of chicken soup
1/4 c sherry or substitute
1/2 c water

DIRECTIONS:

Make 6 slits almost to bone in pork loin. Place a slice of onion and
applie in each slit. Rub roast with sage; tie securely. Roast fat
side up at 325 degrees for 2 hours; pour off fat. Combine soup and
wine, pour over meat. Roast 30 minutes more or until done, baste
often with soup (total roasing time 35-40 minutes per pound). Remove
meat from pan. On top of range, in roasting pan, add water to soup.
Heat stirring to loosen browned bits; serve with roast.

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