Cheese-stuffed Vegetables
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. This makes about 2¼ cups of filling and about 36 appetizers. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Electric Mixer
- Pastry Bag
Ingredients
- 1 can Soup Option, (10½ oz / 298 g)
- 1 package cream cheese, softened, (8 oz / 226 g)
- 1 tablespoon lemon juice, plus to taste, up to 1 tablespoon more
- 1 clove garlic, minced
- ½ teaspoon Herb Option, crushed
- ¼ teaspoon Spice Option
- Vegetable Option
- fresh parsley, chopped, for garnish
OPTIONS
Soup - Use 1 Item
- condensed cream of onion soup
- condensed cream of celery soup, Shortcut
- condensed cream of mushroom soup, Shortcut
Herb - Use 1 Item
- summer savory
- tarragon
- thyme
Spice - Use 1 Item
- black pepper
- ground nutmeg
- paprika
Vegetable - Use 1 Item
- cherry tomatoes, tops and centers removed
- celery stalks, cut into 2 inch lengths
- snow pea pods, cut open
Instructions
- Add the cream cheese to a medium mixing bowl, use a mixer on low speed and beat the Soup Option into the cheese until well blended together.
- Then beat in lemon juice, garlic, Herb and Spice Options. Cover and place in the fridge for at least 4 hours.
- Using two small spoons or a pastry bag, stuff the cheese mixture into the Vegetable Option. Sprinkle with parsley if desired.
- Serve, enjoy.
Notes
Low cost.
Shortcuts: Condensed Cream of Celery Soup, Condensed Cream of Mushroom Soup.
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