Recipes - Campbells Cookbook

itchen K ’s ll e b p m a C ad up ndy, and I he My name is Ci years 17 er ov r Fo tchen. eate cr Campbell’s Ki to am with my te ss America. I have worked families acro r fo s pe ci re staff has g n in he st tc ta Ki tea ’s gr s, Campbell oks. We co s a’ Over the year ic ip with Amer sh nd ie , our fr rn a tu d develope s, and in colleagues nd out recipe develop and se eir creations with us. My the power th day. Through friends share with me every to grow. s ue ea in id nt ge co an exch r friendships ou with my , up et rn ed te am In of the llection, I te u our families’ co is th te ea To cr bring yo own the country to n develop your friends across ca o to u Yo adding s. d pe an ci s re nt te ie ri ed favo tuting ingr ti ing bs ow su ll by fo e s, th creation rs. On favorite flavo your family’s oking show you how. es helpful co pages, we’ll on also includ ed in ck tu e ’v This collecti We ons. y-saving coup stuff for your tips and mone ion u can get free yo w ho on n ls for Educat informatio mpbell’s Labe l, Ca ai h -M ug al ro Me th r sign up fo kids’ school invite you to hen. tc so Ki al I ’s ll m. be ra Camp prog led daily from mpbell’s soups long a recipe emai with Ca ed ok co agine a ly mi My fa y. (I can’t im n Bean ed the compan ee Gr ’s ba Re nt before I join without my Au Mushroom er nn of di m y ea da Cr holi th Campbell’s wi pes from de ci ma re e g ol Casser ng and sharin ti ea cr on of a , me ua r the contin ti soup!) Fo tchen has been Campbell’s Ki adition. for you to long family tr e recipes make it easier home-cooked es a th r pe fo ho e I ound the tabl ar to share ly mi ke fa li d ur gather yo favorite you’ a ve ha u . yo ly for my fami meal. And if love to try it with me, I’d

Hi!

Fondly,

dy Ayres From the desk of Cin

Welcome to Campbell’s! . . . . . . . . . . . . . . . . . . . . . . . . 2 A letter from Cindy Ayers

Campbell Gives Back . . . . . . . . . . . . . . . . . . . . . . . . . . 4 The Labels for Education Program

Making it Yours . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 A Campbell Mom shares her ideas

2-Step Meals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-11 Only two steps to dinner!

Blue Ribbon Recipes . . . . . . . . . . . . . . . . . . . . . . . 12-18 Profiles and recipes from Campbell’s contest winners

Kitchen Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Cooking with soup made easy

Mainly Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20-27 Hearty main dishes in minutes

Vegetables and Side Dishes . . . . . . . . . . . . . . . . . . 28-31 Sensational side dishes for every day of the week

Home for the Holidays . . . . . . . . . . . . . . . . . . . . . . . . 37 Holiday traditions from Campbell’s

Soups and Stews . . . . . . . . . . . . . . . . . . . . . . . . . 38-43 Simmering goodness starts with Campbell’s

The Flavors of Italy . . . . . . . . . . . . . . . . . . . . . . . 44-49 Pasta, meatballs, tomatoes—a feast of Italian dishes

Sauce it up with Campbell’s . . . . . . . . . . . . . . . . . . . . 50 Campbell’s cream soups are sauces just waiting to happen

Campbell’s Kitchen Web Site . . . . . . . . . . . . . . . . . . . . 51 Visit the community and get free recipes

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Hi, I’m Anne. It seems like only yesterday my children were in school and I participated in Campbell’s Labels for Education program. Today, I work for Campbell and I am deeply involved with the program. In fact, my kids call me the “Label Lady.” I love helping parents across the country build better schools for our children. labels from Campbell’s Participating in the program is easy. Just save educational, recreational free products and your school can redeem them for the years helped earn my over d save I ls labe The nt. pme and sporting equi ical instruments. kids new computers, software, books and musassle fundraiser my whole family no-h a Campbell’s Labels For Education is ucts you already use and love. got involved with. Just save labels from prodtime, and there is no limit to the Labels can be collected and redeemed at any amount of merchandise your school can earn. when they were little. They tore My kids got so excited about the program pantry. That often meant my labels from Campbell’s soup cans stocked in surprise for dinner! soup l’s pbel Cam and es wich grilled cheese sand helped Campbells deliver Over the past 29 years, families like ours have to our schools. Together, we are nearly $100 million in valuable merchandise label at a time! building better schools for our children—one Hope to hear from you soon,

P.S. To learn more, visit labelsforeducation.com or call us at 1-800-424-5331. From the desk of Anne Pizarro

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Hi ! My name is Andrea, and I’m the mother of three boys, Liam (7), Patrick (9), and Daniel (11). I work for Campbell part-time. My job is to meet with people like you and me who use Campbell’s products, and gather their opinions. I ask questions about new product ideas, new soup flavors, advertising and recipes. Many of the folks I speak to are moms who, like me, are pressed for time but still want to prepare delicious, homemade meals for their families. With my three boys—four, including my husband—I know how important it is to catch up with family at the dinner table. That’s where Campbell’s recipes can help. In just 20 minutes or less, I can prepare a home cooked meal I know my family will love. My boys especially love moist and creamy dishes like Tasty 2-Step Chicken, made with Campbell’s Cream of Mushroom soup. I can add my personal touch to make it fit the many tastes of my hungry gang. My son Daniel loves when I add broccoli and serve it with noodles. My husband Ed likes it served over pasta with garlic and extra mushrooms. I just know these recipes will please your family as much as they do mine. Many can be made in two easy steps, with tips on how to add ingredients you probably have on hand to make the dish your very own. Enjoy these delicious ways to bring your family together for dinner!

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©2002 Campbell’s Campbell’s Soup Company. Company. All rights reserved. reserved. A Message from our [LEGAL]

Notes:

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Notes:

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http://www.campbellskitchen.com

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Campbell’s® Speedy 2-Step Beef Stroganoff prep/cook time: 20 min. • Serves 4

Brown

Add 1/2 cup

1 can SOUR CREAM

1  Tbsp.

W 3

1 lb. ground beef.

soup, sour cream, milk and worcestershire. Heat through. Serve on noodles.

For a change of pace, add 1 can of sliced mushrooms.

©2002 Campbell’s Soup Company. All rights reserved. A Message from our [LEGAL]

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WEDNESDAY JUNE 19, 2002

✭

Campbell’s® 20-Minute Recipe Challenge Grand Prize Winner is Christina Hurt of Ada, OK M’m! M’m! Good! That’s what the Campbell’s Kitchen staff declared when they tested Christina Hurt’s entry in the second annual Campbell’s 20Minute Recipe Challenge. Hurt, who hails from Ada, Oklahoma, took top honors out of thousands of entries received. In addition to claiming the $20,000 grand prize, she and her winning recipe will be featured on the label of Campbell’s® Condensed Cream of Chicken Soup. Eight First Prizes also were awarded. Hurt’s recipe, Paprika Chicken with Sour Cream Gravy, uses Campbell’s® continued on page 7

Campbell’s® Paprika Chicken with Sour Cream Gravy Prep/Cook Time: 20 min.

1/2 cup all-purpose flour 2 tsp. paprika 1 tsp. each salt, ground pepper, garlic powder, cayenne pepper 4 boneless chicken breast halves 1/4 cup butter or margarine 1 can (10 3/4 oz.) CAMPBELL’S Cream of Chicken or 98% Fat Free Cream of Chicken Soup 1/4 cup sliced green onions 1 carton (8 oz.) sour cream MIX flour and seasonings. Coat chicken. MELT butter in skillet. Add chicken and cook until browned. ADD soup and onions. Cover and cook over low heat 10 min. or until done. Stir in sour cream. Serve with mashed potatoes or rice if desired. Serves 4.

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Campbell’s® Microwave Enchilada Torte 1 1 2 8 1 1

Prep/Cook Time: 20 min. lb. ground beef jar (16 oz.) PACE Chunky Salsa tbsp. chili powder (6 to 8”) flour tortillas can CAMPBELL’S Cheddar Cheese Soup cup shredded Cheddar cheese Sour cream (optional)

COOK beef in skillet until browned. Pour off fat. ADD salsa and chili powder. LAYER 4 tortillas in 2-qt. microwave-safe shallow baking dish. Top with half of the meat mixture and half of the soup. Repeat layers. Top with cheese. Cover. MICROWAVE at 70% power for 8 min. or until hot. Serve with sour cream if desired. Serves 6.

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Campb ell’s Co

ntest W inners Campb continu ed ell’s ® C ranberr y C hicken PREP/C 1 tbsp. OOK TIM vegetab E:

20 MIN le oil 4 bonele . ss chick e n 1/4 cup breast h each cra alves nberry ju 1 can (1 ice and 0 3/4 o o z.) CAM 98% Fat PBELL’S range juice Free Cre Cream o 1 tbsp. a m f Mushro of Mush dried cra om or room So nberries 1 tbsp. up chopped fr esh sag crushed e or 1 ts p. dried 1/8 tsp. sage lea pepper ves, 4 cups c ooked in stant wh ite rice HEAT o il in ADD juic skillet. Add chic es ke boil. Cov , soup, cranberr n and cook unti l browne er and c ies, sag d. e o o SERVE over rice k over low hea and pepper. Hea t 5 min. . Serves t to a or until d 4. one.

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Campbell’s® Fast Fiesta Shepherd’s Pie Prep/Cook Time: 20 min. 1 1 1 3/4 1 1 1 2 1 1/3

lb. ground beef can CAMPBELL’S Tomato with Roasted Garlic & Herbs Soup cup frozen whole kernel corn cup PACE Picante Sauce tsp. ground cumin can CAMPBELL’S Fiesta Nacho Cheese Soup cup milk tbsp. butter or margarine cups instant mashed potato flakes

COOK beef in skillet until browned. Pour off fat. STIR in tomato soup, corn, picante sauce and cumin. Heat to a boil. Cover and cook over low heat 5 min. MIX cheese soup, milk and butter in saucepan. Heat to a boil. Remove from heat. Stir in potato flakes. Let stand 30 seconds. Mix with fork until evenly moistened. Drop potatoes by large spoonfuls onto beef mixture. Serves 4.

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1/4 2/3 6 1/8 1 1 2 1 1/8

Campbell’s® Creamy Almond Chicken Prep/Cook Time: 20 min.

cup butter or margarine cup sliced almonds boneless chicken breast halves tsp. each salt and pepper cup heavy cream can (10 3/4 oz.) CAMPBELL’S Cream of Chicken or 98% Fat Free Cream of Chicken Soup tbsp. orange marmalade tbsp. Dijon mustard tsp. red pepper flakes

MELT 1 tbsp. butter in skillet. Add almonds and cook until browned. Remove almonds. PLACE chicken between 2 sheets of plastic wrap and pound to even thickness. Season with salt and pepper. MELT remaining butter in skillet. Add chicken and cook until browned. ADD 1/2 cup toasted almonds, cream, soup, marmalade, mustard and red pepper. Cook 10 min. or until sauce thickens. Garnish with remaining almonds. Serve with rice if desired. Serves 6.

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4 2 1 1

Campbell’s® Chick en Creole wi Prep/Cook Time: th Chile Cream Sauce 20 min.

boneless chicken br tsp. Creole or Ca east halves jun seasoning tbsp. olive oil can (10 3/4 oz.) CAMPBELL’S Crea Chicken So m of Chicken or 98% Fat Free Cr 1/2 cup wate up eam of r 1 can (4 oz.) chopped green ch iles 1 tsp. lime jui 1/4 cup sour ce cr Hot cooked rice eam SEASON chicken wi HEAT oil in skillet th Creole seasoning. ADD soup, water, . Add chicken and cook until brow ned. chiles and lime jui done. ce. Heat to a boil. Cook over low he STIR in sour crea at 5 min. or until m and heat throug h. Serve over ric e. Serves 4.

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Campbell’s® New Orleans Shrimp Toss Prep/Cook Time: 20 min. 1 2 2 1 1 1/2 2 1 1/2 1 4

lb. fresh large shrimp, shelled and deveined tbsp. vegetable oil tbsp. lemon juice tbsp. Worcestershire sauce tsp. Cajun seasoning cup chopped onion cloves garlic, chopped can CAMPBELL’S Cream of Chicken with Herbs Soup cup milk tsp. paprika cornbread squares or biscuits

MIX shrimp, 1 tbsp. oil, lemon juice, Worcestershire and Cajun seasoning. HEAT remaining oil in skillet. Add onion and garlic and cook until tender. ADD soup, milk and paprika. Heat to a boil. Add seasoned shrimp. Cover and cook over low heat 5 min. or until shrimp is done. Serve with cornbread. Serves 4.

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Mai nly Mea t

Swanson® Beef Teriyaki Prep/Cook Time: 25 min.

®

1 lb. boneless beef sirloin steak, 3/4” thick* 2 tbsp. cornstarch 1 can (14 oz.) SWANSON Beef Broth or Lower Sodium Beef Broth 2 tbsp. soy sauce 1 tbsp. packed brown sugar 1/4 tsp. garlic powder 4 cups broccoli flowerets 4 cups hot cooked rice, cooked without salt

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SLICE beef into very thin strips. r Mix cornstarch, broth, soy, suga and garlic. STIR-FRY beef in nonstick skillet until browned and juices evaporate. ADD broccoli and cornstarch mixture. Cook and stir until mixture boils and thickens. Serve over rice. Serves 4. *To make slicing easier, freeze beef

1 hr.

CAMPELL ® CHICKEN ’S SCAMPI

Prep/Cook Ti me: 20 min. 2 tbsp. butter

4 boneless chic ken breast halv es 1 can (10 3/4 oz.) CAMPBEL L’S Cream of Ch icken or 98% Cream of Chic Fat Free ken Soup 1/4 cup water 2 tsp. lemon ju ice 2 cloves garlic, minced or 1/4 tsp. garlic pow 4 cups hot cook der ed capellini or thin spaghetti HEAT butt er in skillet. Add chicken browned. and cook un til ADD soup, water, lemo n ju boil. Cover and cook ove ice and garlic. Heat to a r low heat 5 done. Serve min. or unti with pasta. S l erves 4.

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Campbell’s® Chicken Broccoli Divan Prep Time: 10 min. 4 cups fresh or frozen broccoli 4 boneless chicken breast halves 1 can (10 3/4 oz.) CAMPBELL’S Cream of Chicken or 98% Fat Free Cream of Chicken Soup* 1/2 cup milk 1/2 cup shredded Cheddar cheese 2 tbsp. dry bread crumbs 1 tbsp. melted butter

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Cook Time: 30 min. PLACE broccoli in 2-qt. shallow baking dish. Top with chicken. MIX soup and milk. Pour over chicken. Sprinkle with cheese. Mix bread crumbs and butter and sprinkle on top. BAKE at 350°F. for 30 min. Serves 4. *Also delicious with Broccoli Cheese or Cream of Broccoli Soup.

ke ffing Ba ps & Stu o h C rk ll’s Po . Campbe : 30 min ®

e Cook Tim 10 min. : e im T ffing Prep Bread Stu RM Corn A F E G EPPERID thick 4 cups P ops, 3/4” t Free ss pork ch r 98% Fa le e n o le b e C ry o f o 4 to 6 m a S Cre MPBELL’ 1 can CA Soup* ry le e C f Cream o milk 1/3 cup ar cheese d Chedd shredde ns. 1/2 cup . directio g to pkg h. accordin is g d n g ffi in u k st ba rn bread shallow co t. E -q 3 R f A o P nter PRE across ce uffing. stuffing side of st SPOON ch a e on s p o ch rk ps. Place po over cho . Sprinkle ilk. Pour p and m ntil done in MIX sou m . or u 0 3 r fo . 400°F Bake at . COVER. es 4 to 6 rv e S . ese Soup. with che ushroom am of M re C h it licious w *Also de

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® Campbell’s Herb Roasted Chicken & Vegetables Prep Time: 10 min.

Cook Time: 50 min.

3 BELL’S 1 can (10 ⁄4 oz.) CAMPor 98% Cream of Mushroom oom Fat Free Cream of Mushr Soup 1 ⁄3 cup water leaves, 2 tsp. dried oregano crushed baby 2 cups fresh or frozen s rot car into 4 medium potatoes, cut quarters ast halves 4 bone-in chicken bre 1 ⁄2 tsp. paprika

. oregano, MIX soup, water, 1 tsp shallow in es carrots and potato . pan g stin roa with TOP with chicken. Season paprika. and o gan ore ng aini rem Place on top. min. or until BAKE at 400°F. for 50 s. ble eta done. Stir veg Serves 4.

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Notes:

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® ck Pepp er Steak Fr anco-Amer ican Qui .

Prep/Cook Time: 25 min

3 steak, ⁄4" thick* lb. boneless beef sirloin tbsp. vegetable oil en or red pepper strips cups fresh or frozen gre wedges medium onion, cut into 1 der ⁄2 tsp. garlic pow Gravy 1 CO-AMERICAN Beef 1 can (10 ⁄4 oz.) FRAN sauce 1 tbsp. Worcestershire rice ked coo hot s cup 4

1 2 3 1

strips. SLICE beef into very thin il browned and Add beef and stir-fry unt . llet ski in oil HEAT 1 tbsp. to one side of skillet. juices evaporate. Push lic and cook until d peppers, onion and gar HEAT remaining oil. Ad tender-crisp. . Serve over rice. stershire. Heat through ADD gravy and Worce Serves 4. *To make slicing easier,

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freeze beef 1 hr.

39 Recipe Classics

Roast w-Cooker Italian Pot ® Campbell’s Zesty Slo Prep Time: 10 min.

hr. Cook Time: 10 to 12

rtered medium potatoes, qua baby carrots zen fro or h fres s cup pieces stalk celery, cut into 1” ck roast lb. boneless beef chu 1 up ⁄2 tsp. pepper ed Garlic & Herbs So ’S Tomato with Roast 1 can CAMPBELL 1 ⁄2 cup water roast with 1 . slow cooker. Season s and celery in 3 ⁄2-qt PLACE potatoes, carrot top. pepper and place on Pour over all. MIX soup and water. 4 to 6. W 10 to 12 hr.* Serves COVER and cook on LO 1 p water. Remove beef 1 pose flour with ⁄2 cu 4 cup all-pur ⁄ mix H. Cook until vy, gra For a thicker cooker. Turn heat to HIG flour mixture to slow and keep warm. Add kens, about 10 min. mixture boils and thic and 3 cloves 3 BELL’S Tomato Soup 1 can (10 ⁄4 oz.) CAMP Soup. ute rbs stit He & sub rlic can Ga You ed : TIP ’S Tomato with Roast LL BE MP CA for ed) garlic (minc 4 2 1 21⁄2

*Or on HIGH 5 to 6 hr.

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Prep/Cook Time: 10 min.

Serves 4

Barb

6/20

Cheesy Broccoli 1 can Campbell’s Cheddar Cheese Soup 1/4 cup milk 4 cups frozen broccoli cuts Mix soup and milk in 2-qt. microwave-safe casserole. Add broccoli. Cover. Microwave on HIGH 8 min. or until broccoli is tendercrisp, stirring once.

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Campbell’s ® Cheese

Fries

Prep/Cook Time: 20 m 1 bag (32 o in. z.) frozen F rench fried 1 can CAM p o ta toes PBELL’S C heddar Che ese Soup BAKE pota toes accord ing to pkg. PUSH pota directions. toes into ce nter of bakin in can and sp g sheet. Stir oon over po soup tatoes. BAKE 3 m in. or until so u p is hot. Ser ve Nacho Chee s 6. se Nacho Chee Fries: Substitute CAM PBELL’S F se Soup for the Cheddar iesta Cheese Sou p.

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® getables Swanson Savory Ve 4 .

min Prep/Cook Time: 20

en Broth or 1 cup SWANSON Chick ™ Chicken Broth Natural Goodness bles* 3 cups cut-up vegeta at to bles in saucepan. He MIX broth and vegeta a boil. til low heat 5 min. or un COVER and cook over crisp. Drain. vegetables are tendererets, sliced carrot and *Use a combination of sliced celery.

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broccoli flowerets, cau

liflower flow

® roth Swanson BRice Simmered PREP/CO

. : 25 MIN OK TIME

hicken SWANSON C odness™ ) z. o 4 (1 n 1 ca tural Go Broth or Na th ro B n Chicke (1 3/4 cups) r longoked regula o c n u p u c 3/4 rice grain white to a boil. w in saucepan HEAT broth Cover and cook over lo 4. s . e e c rv ri e S ne. Stir in . or until do heat 20 min

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Green Bean Casserole America’s Favorite Holiday Tradition Jeff Bedard Public Relations Perhaps the most famous creation to emerge from the Campbell’s Kitchens at the Campbell Soup Co. is the recipe for Green Bean Casserole, that holiday favorite of creamy, saucy green beans topped with crisp Frenchfried onions. What American family hasn’t had this on its Thanksgiving table? Very few, according to statistics from Campbell. This popular side dish takes its place alongside turkey on more than 20 million holiday tables each year. Originally christened “Green Bean Bake,” today’s Green Bean Casserole recipe recipe is requested by more than 10,000 home cooks each year, but most frequently during the holidays. The recipe coats green beans with a saucy combination of Campbell’s Condensed Cream of Mushroom Soup and a splash of soy sauce. The green beans are then smothered with crunchy French Fried onions for the perfect finish. The recipe was created in 1955 by Dorcas Reilly, former manager of the Campbell Kitchens. “My initial inspiration for the Green Bean

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Casserole was really quite simple,” says Reilly, whom Campbell calls the “grandmother” of the Green Bean Casserole. “I wanted to create a quick and easy recipe around two things most Americans always have on hand – green beans and Campbell’s Condensed Cream of Mushroom Soup.” Why has it become a classic? “Green Bean Casserole has become an American holiday tradition because it’s attractive, convenient, and quite easy to transport to a party or potluck dinner,” Reilly says. “And best of all, friends and family look forward to eating it at the holidays – or any day of the year.” Over the years, consumers have customized the recipe by adding or substituting different ingredients and flavors – by topping it with shredded cheddar cheese or crunchy, chopped red bell pepper, by substituting Campbell’s Condensed Golden Mushroom or Campbell’s 98% Fat Free Cream of Mushroom Soup in lieu of regular Cream of Mushroom. Even Cindy Ayers, who heads up Campbell’s Kitchen, varies the basic recipe. “I still love it today because I can tailor it to perfectly suit my family’s needs,” Ayers says. “The options are endless, and, any way you customize it, it’s certain to become a family favorite.”

el Campb

l ’s®

Casser n a e B Green .

ole

e: 30 min ream of Cook Tim . at Free C F in m % 8 9 10 : r e o m Prep Tim Mushroo Cream of S ’ L L E B P CAM 3/4 oz.) 1 can (10 p m Sou Mushroo milk 1/2 cup sauce 1 tsp. soy per ans . Dash pep green be asserole Onions oked cut o 1/2-qt. c d 1 ie r in F s h n c io 4 cups c p on ’s® Fren d 2/3 cu s French beans an , r 1 1/3 cup e p p e p , , milk, soy til hot. 6. en MIX soup min. or un . Serves ch) froz 0 F. for 25 ake 5 min B . 0 5 s n 3 . (9 oz. ea io t g n a k o p g 2 esh in , r in BAKE s f a n . h rem /2 lb en bea rinkle wit about 1 1 ozen gre r r o f s n .) a z e o STIR. Sp nb to 20 ach) gree 1 bag (16 t 16 oz. e u o TIP: Use b (a s n a ans, 2 c e. green be this recip r o f s n a e b n gree

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❂ Recipe Favorites

Swanson® DoubleApricot Glazed Ham Prep Time: 15 min. Cook Time: 2 hr.

1

cup dried apricots (6 oz.)

1

cup SWANSON Chicken Broth or Natural Goodness™ Chicken Broth

⁄2

cup firmly packed brown sugar

1

6 - 8 - lb. fully cooked whole boneless ham* 2

tbsp. butter or margarine

1

⁄2

cup finely chopped shallots

2

jars (12 oz. each) apricot preserves (about 2 cups)

1

⁄4

cup Dijon mustard

2

tsp. grated orange rind

PLACE apricots and broth in microwave-safe measuring cup. Microwave on HIGH for 2 min. Let cool. Remove apricots and cut into strips. Reserve broth. Mix apricots, sugar and 1⁄4 cup reserved broth. PLACE ham in roasting pan. Bake at 325°F. for 2 hr. or until thermometer registers 140°F. (allow 15 min. per pound). Top with apricot mixture during last 30 min. of baking, basting frequently with pan drippings. HEAT butter in skillet. Add shallots and cook until tender. Add apricot preserves, mustard, orange rind and remaining broth. Heat to a boil. Cook over low heat 10 min. or until slightly thickened. SLICE ham and serve with apricot sauce. Serves 24 to 32.

*Use 3- to 31⁄2-lb. fully cooked half boneless ham for 12 servings. Prepare as above, but reduce remaining ingredients in half.

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Notes

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Swanson

®

g e t a b le H o li d a y V e Prep/Cook

ne er of margari 2 tbsp. butt s m o p mushro 2 cups cut-u ed pp nion, cho 1 medium o ed rrots, chopp ca 2 medium N O S ) SWAN 1 can (14 oz.le Broth Vegetab

in Time: 25 m

S t u f f in g

.

chestnuts, ) sliced water z. o (8 n ca 1 drained opped fresh ps coarsely ch cu 2 spinach RM Herb PERIDGE FA 4 cups PEPed Stuffing Season

onion and mushrooms,

carrots and

Add in saucepot. uffing. HEAT butter boil. Stir in st a to t ea H until tender. . d spinach , chestnuts an ADD broth Mix lightly. Serves 8.

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cook

Swanson® Ult ra Creamy Ma shed Potatoes Prep/Cook Tim e:

25 min. 2 cans (14 oz . each) SWAN SON C Natural Goodn ™ ess Chicken hicken Broth or (3 1⁄2 cups) Broth 5 large potato es, cu 1 ⁄2 cup light crea t into 1” pieces (about 7 1⁄2 cups) m 2 tbsp. butter or margarine Generous dash pepper PLACE broth over medium and potatoes in saucepan. H heat 10 min. or ea until tender. D t to a boil. Cover and cook rain, reserving MASH potato broth. 1 es additional brot with ⁄4 cup broth, cream , bu h, if needed, un til desired cons tter and pepper. Add istency. Serves about 6.

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2-Bean Chili PREP/COOK TIME: 25 M IN.

MAKES 6 SERVINGS

1 lb. ground beef 1 large green pepper, chopped 1 large onion, chopped 2 tbsp. chili powder 1 ⁄4 tsp. pepper 3 cups CAMPBELL’S Tomato Juice 1 can (about 15 oz.) each kidney beans and great Northern beans, rinsed and drained Sour cream, sliced green onions, shredded Cheddar cheese, chopped tomato COOK beef, green pepper, onion, chili powder and pepper in skillet until browned. Pour off fat. ADD tomato juice and beans and heat through.Top with sour cream, green onions, cheese and tomato.

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Sensational Chicken Noodle Soup Homemade Soups

3 1/2 cups SWANSON Chicken Broth or Natural GoodnessTM Chicken Broth Generous dash pepper 1 medium carrot, sliced 1 stalk celery, sliced 1/2 cup uncooked medium egg noodles 1 cup cubed cooked chicken

PREP/COOK TIME: 20 MIN. MIX broth, pepper, carrot and celery in saucepan. Heat to a boil.

STIR in noodles and chicken. Cook over medium heat 10 min. or until noodles are done. Serves 4. Nutritional Values Per Serving: Calories 106, Fat 3g, Protein 12g, Carbohydrate 6g, Sodium 903mg.

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Hearty Lasagna Soup Homemade Soups

1 lb. ground beef 1/4 tsp. garlic powder 2 cans (14 oz. each) SWANSON Seasoned Beef Broth with Onion 1 can (14 1/2 oz.) diced tomatoes 1/4 tsp. dried Italian seasoning, crushed 1 1/2 cups uncooked mafalda or corkscrew pasta 1/4 cup grated Parmesan cheese

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PREP/COOK TIME: 25 MIN. COOK beef with garlic in skillet until browned. Pour off fat.

ADD broth, tomatoes and Italian seasoning. Heat to a boil. STIR in pasta. Cook over medium heat 10 min. or until pasta is done. Stir in cheese. Serve with additional cheese, if desired. Serves 4. Nutritional Values Per Serving: Calories 446, Fat 18g, Protein 31g, Carbohydrate 39g, Sodium 1157mg.

Ca mp be ll’s ® Slo w- Co ok er Tu sca n Be ef Ste w Prep Time: 5 min.

Cook Time: 8 to 9 hr.

MAK ES 8 SER VIN GS

Tomato Soup 3 1 can (10 ⁄4 oz.) CAMPBELL’S Beef Broth sed den Con LL’S PBE 1 can CAM 1 ⁄2 cup red wine or water pieces 2 lb. beef for stew, cut into 1” 1 oz.) diced Italian-style tomatoes 2 ⁄ 1 can (14 es 3 large carrots, cut into 1” piec 1 tsp. Italian seasoning, crushed 1

⁄2 tsp. garlic powder

te kidney (cannellini) 2 cans (about 16 oz. each) whi ned drai beans, toes, carrots, Italian MIX soup, broth, wine, 1beef, toma 2-qt. slow cooker. ⁄ 3 in c garli and seasoning 9 hr.* COVER and cook on LOW 8 to H and cook 10 min. HIG to heat STIR in beans. Turn *Or on HIGH 4 to 5 hr.

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Swanson ® Herb-Simmered Beef Stew

2 lb. beef for stew, cut into 1” cubes Freshly ground pepper 2 tbsp. all-purpose flour 2 tbsp. olive oil 3 cups thickly sliced mushrooms 3 cloves garlic, minced 1/2 tsp. each dried marjoram, thyme and rosemary leaves, crushed 1 bay leaf 1 can (14 oz.) SWANSON Beef Broth or Lower Sodium Beef Broth 3 cups fresh or frozen baby carrots 12 whole baby red-skinned potatoes, with a strip of peel removed in center SEASON beef with pepper and coat with flour. Heat oil in saucepot. Add beef and cook until browned, stirring often. Add mushrooms, garlic, herbs and bay leaf and cook until mushrooms are tender and liquid evaporates. Add broth. HEAT to a boil. Cover and cook over low heat 45 min. ADD carrots and potatoes. Heat to a boil. Cover and cook over low heat 30 min. or until done. Remove bay leaf. Serves 6.

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Suppers r ® Slow-Cooke ’s ll e b p ❖ Cam i❖ & Bean Chil f e e B ty r a e H

. e: 8 to 10 hr . • Cook Tim in m 5 1 : e Prep Tim und beef 11⁄2 lb. gro ed ion, chopp 1 large on d arlic, mince mato Soup 2 cloves g3 BELL’S To P M A C ) z. ⁄4 o es 1 can (10 1 iced tomato 2 oz.) d ⁄ 4 (1 n 1 ca r ns 1 ⁄2 cup wate kidney bea each) red z. o 5 (1 s n 2 ca powder 1 ⁄4 cup chili und cumin fat. 2 tsp. gro ed. Pour off until brown et ill sk in f water, COOK bee , tomatoes, slow garlic, soup t. , n -q io 2 n / o 1 f, 3 min in MIX bee owder and cu p ili ch s, n bea . r.* Serves 6 cooker. W 8 to 10 h O L n o k o d co COVER an H 4 to 5 hr. *Or on HIG

43

Prego® Easy Spaghetti & Meatballs min.

Prep/Cook Time: 20

1 jar (28 oz .) PREGO Traditional 12 frozen or Pasta Sauce refrigerated fully cooked meatballs (about 12 oz .)* 4 cups hot cooked spag hetti MIX pasta sauce and m eatballs in sa a boil. Cover ucepan. Hea and cook ov t to er low heat until hot. 15 min. or SERVE over spaghetti. Se rves 4. *For quicke r Spaghetti & Meatballs, om meatballs an it fully cooked d substitute 1 jar (28 oz.) Meatball Pas P REGO Min ta Sauce for i PREGO Tra ditional Pas ta Sauce.

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Prego® Mini Pizzas Prep/Cook Time: 5 min. 1

⁄2 cup PREGO Pepperoni Hearty Meat Pasta

Sauce* 4 slices Italian bread, 1⁄2” thick, toasted 1 ⁄4 cup shredded mozzarella cheese 1. SPREAD about 2 tbsp. pasta sauce on each bread slice. Top with cheese. Place on microwave-safe plate. 2. MICROWAVE on HIGH 1 min. or until cheese is melted. Serves 2. *Also delicious with Italian Sausage & Garlic and Mini-Meatball.

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Campbell’s® Tuna & Pasta Cheddar Melt Prep/Cook Time: 20 min. 3 1 1 1 1 1 1 2 2

cups uncooked corkscrew pasta can CAMPBELL’S Condensed Chicken Broth soup can water can (10 3/4 oz.) CAMPBELL’S Cream of Mushroom or 98% Fat Free Cream of Mushroom Soup cup milk can (6 1/2 oz.) solid-pack tuna, drained cup shredded Cheddar cheese tbsp. Italian seasoned bread crumbs tsp. melted butter

COOK pasta in broth and water in skillet until just tender. Do not drain. ADD soup, milk and tuna. Top with cheese. Mix bread crumbs and butter. Sprinkle on top. Heat through. Serves 4.

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Campbell’s Italian Vegetables and Pasta ®

Prep/Cook Time: 25 min. 1 2 1 1 1 1 ⁄4 1 ⁄4 1 ⁄4 2

tbsp. olive or vegetable oil ed medium carrots, thinly slic ed slic ni, chi zuc medium medium onion, sliced Juice cup CAMPBELL'S Tomato ese che san me cup grated Par crushed tsp. dried oregano leaves, ves garlic, minced tsp. garlic powder or 2 clo haped, medium shell or e-s tub m cups cooked mediu corkscrew pasta

and cook carrots, zucchini and onion HEAT oil in skillet. Add until tender-crisp. to a boil. , oregano and garlic. Heat ADD tomato juice, cheese etables veg til heat 5 min. or un Cover and cook over low are tender. Serves 4. ADD pasta Heat through.

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Mix 'n' Match Prego® Pasta Bake Sauce PREGO Pasta Bake Sauces turn are specially blended to uncooked pasta into in homemade Italian meals just 40 minutes. ta, 1 • Mix 1 lb. uncooked pas ce Sau ke Ba sta Pa O jar PREG x and 1 full jar water in 9" 13" baking dish. Bake • Cover tightly with foil. at 425˚ F. 30 min. ese • Stir. Top with 2 cups che il and bake 10 min. or unt pasta is tender.

You can create an endless variety of pasta bakes by starting with 1 lb. uncooked pasta, adding one of our PREGO Pasta Bake Sauces and topping with a different cheese each time (see below).

Start with pasta 16 oz. rotini pasta 8 oz. penne pasta plus 8 oz. rotini pasta

+

Add PREGO Pasta Bake Sauce

+

Top with cheese

Three-Cheese Marinara

2 cups shredded pizza cheese blend

Hearty Meat

2 cups shredded sharp Cheddar cheese

16 oz. ziti pasta

Mushroom Garlic & Onion

2 cups shredded mozzarella cheese plus 1⁄4 cup grated Parmesan

16 oz. medium shell pasta

Tomato Garlic & Basil

8 oz. bow tie pasta plus 8 oz. penne pasta

Authentic Italian Sausage

2 cups shredded Mexican 4-cheese blend 1 cup shredded mozzarella cheese plus 1 cup shredded Cheddar cheese

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Tips for Cooking with Campbell’s Sn oup Kitche by Jane Freiman, Campbell’s make Campbell’s Condensed Soups n delicious sauces that can tur ehom everyday ingredients into p them cooked meals in no time. Kee als me on hand for quick and easy your family will love. Here are d: some ideas to get you starte

oom • Campbell’s Cream of Mushr king Soup makes perfect basic coo s les sauce. You can make an end other variety of sauces by adding Try simple on-hand ingredients. adding a little chili powder to ping tasty 2-step chicken and top . Your chicken with shredded cheese st. twi an family will love the Mexic • When cooking meat for a e it is Campbell’s recipe, make sur the kes ma well browned. Browning final dish more flavorful.

mer • Soup up your burgers. Sim in browned hamburger patties p. Campbell’s French Onion Sou cheese Add a slice of your favorite ger. bur for a deliciously different • For Souper Simple Mac and bell’s Cheese, combine 1 can Camp p sou Cheddar Cheese Soup, 1/2 heat can milk and 1/2 can water; ed ook to a boil. Stir in 1 cup unc r low elbow macaroni and cook ove done, il heat for 10 minutes or unt stirring often. y • Keep an eye out for our eas of ks 2-Step Recipes on the bac cans and in your favorite is magazines. All you have to do look at a picture for a greatyour tasting home-cooked dinner whole family will love.

l’s • Stir your favorite Campbel ked Condensed Soup into coo e dish instant rice for a savory sid in no time.

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No Time To M ake a Tradition al

S

auce? Try Cooking With Campbe ll’s Condensed S oups!

By Jennifer C ob

b Campbell’s Kitch from beef stock en , herbs, and toma toes, and The Campbell thickened with a Soup Company browned roux of fat and flour. ha producing M’m s been Be fo re Jo hn ! M’m! Good! Dorrance create d Campbell’s condensed condensed soups since 1897 soups, home cook when John Dorra s who wanted to nce came up create th with a way to rem ese sauces had ove water from so to make them up to make themselves. it easier for consum Now home cooks ers to use at home can add moisture . Dorrance was a tru and creaminess to e culinarian in ev their favorite recipe ery sense the hassle or of the word. He without time required to studied in Germ create one of any and these sauces fro developed a taste m scratch. for soup and a pa ssion for food. After ret For example, Cr urning the U.S. eam of Mushroo , Dorrance performs in continued to study m soup many ways like a under top chefs in béchamel sauce. Paris for Characterized 3 months each by its smooth, cre year and was named an Cream of amy texture, honorary memb Mushroom soup er of an elite Fr is an ideal ench chef alternative association. He ev to a white sauce be en won a gold me cause of its dal at the adaptable flavo Paris exhibition of r and ability to thi 1900. cken, bind and Perhaps what is co at a wide range of fo most interesting ods. about Mr. Dorrance’s creati Cream of Chick on, is how closely en soup is simila several of and consisten r in flavor his soups (Crea cy to a velouté sa m of Mushroom, uce and allows Cream of home cook Chicken and To s to prepare me mato) mirror th als in minutes e syste classic sauces de veloped by Carêm m of without the labor-intensive steps required to system includes e. This make a tradition four sauces refer al velouté. red to as “mother sauces,” “Many America because all other n cooks have ne sauces are roux and do ver made a made from them. n’t know what a The mother sauc béchamel should es are: Béchamel: A wh loo k, sm ell or taste like,” ite sauce made fro said Cindy Ayers m mi cream thickened of with a roux, a mi lk or Campbell’s Kitchen. “Campbell’s Condensed xture of Cream of Mus butter and flour tha hroom and Crea t has been cooked m of Chicken . Velouté: Also soups offer bu a white sauce, sy home cooks made from convenien all of the chicken, veal, or ce of a ready-to-u fish stock and thi se sauce. They no ckened with only minim a roux usually ma t ize the time inves de with flour and tment needed to chicken fat prepare a sa instead of butter uce from scratch , but they also Tomate: Essentiall remove the guessw y a tomato sauce ork.” based on a roux of pork fat W ith Ca mpbell’s Conden and flour. Tomate sed cooking soup commonly even the bu also contains brow s, siest home cook ned onions and ca can create a rro various seasoning ts de an lic d iou s, cre am s. y sauce in minutes by blending Espagnole: Also the soup with fav known as brown sa orite flavors and uce. Made seasonings.

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