Author Archive
Chicken Paprika
June 27, 2021 Lee
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Chicken Paprika

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 82.
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. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Course Main Dish
Servings 4 servings

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 kilo chicken thighs and drumsticks, (2 lb)
  • 1 can Soup Option, (10½ oz / 298 g)
  • Vegetable Option
  • 1 medium onion, sliced and separated into rings
  • 1 clove garlic, minced
  • 2 teaspoons paprika
  • ½ cup sour cream, Shortcut
  • Side Dish Option

OPTIONS

Soup - Use 1 Item

  • condensed cream of chicken soup, Shortcut
  • condensed cream of onion soup
  • condensed cream of mushroom soup, Shortcut
  • condensed cream of celery soup, Shortcut

Vegetable - Use 1 Item

  • 1 cup mushrooms, quartered
  • ½ cup celery, diced
  • 1 cup tomatoes, diced
  • ½ cup carrot, diced

Side Dish - Use 1 Item

  • hot cooked noodles
  • hot cooked rice
  • hot cooked wild rice
  • hot cooked kasha, (buckwheat groats)

Instructions
 

  • Heat the oil in a large non stick pan on medium heat. When hot, brown the chicken on all sides, when all browned, pour off excess fat.
  • Stir in the Soup and Vegetable Options, onion, garlic, and paprika. Heat to boiling then reduce to low and simmer covered for 30-40 until chicken is fork tender.
  • Remove chicken to a platter and cover with foil to keep warm. Stir the sour cream into the pan, stir constantly to mix, cook until heated through.
  • Spoon some of the sauce over the chicken on the platter and pour remaining into a bowl that can be passed on the table.
  • Serve with a Side Dish Option, enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup, Sour Cream,
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Crispy Baked Chicken
June 27, 2021 Lee
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Crispy Baked Chicken

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 81.
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. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Sheet
  • Wire Rack

Ingredients
  

  • ⅓ cup all-purpose flour
  • 1 can Soup Option, (10½ oz / 298 g)
  • Seasoning Option
  • ½ cup water
  • Crumbs Option
  • ¼ cup Addition Option
  • 1 kilo chicken thighs and drumsticks, (2 lb)

OPTIONS

Soup - Use 1 Item

  • condensed Cheddar cheese soup, Shortcut
  • condensed cream of mushroom soup, Shortcut
  • condensed cream of chicken soup, Shortcut
  • condensed cream of chicken & mushroom soup

Seasoning - Use 1 Item

  • ½ teaspoon dried oregano, crushed
  • ¼ teaspoon rubbed sage
  • ½ teaspoon dried basil, crushed
  • 1 teaspoon chili powder

Crumbs - Use 1 Item

  • 2 cups corn flakes, finely crushed
  • 1½ cups seasoned breadcrumbs
  • 2 cups potato chips, finely crushed
  • 2 cups corn chips, finely crushed

Addition - Use 1 Item

  • sesame seed
  • walnuts, finely chopped
  • wheat germ
  • almonds, finely chopped

Instructions
 

  • Set out 3 shallow bowls or pie pans. First pan add the flour.
  • Second pan, add the Soup and Seasoning Options, and the water. Mix together until smooth.
  • Third pan, add the Crumbs and Addition Options, and mix together. Next to the third pan place a baking sheet fitted with a wire rack. Preheat your oven to 190° C (375° F).
  • Coat a piece of chicken with flour, then the soup mixture, then the crumbs mixture, then place on the wire rack in the pan. Repeat for all the chicken.
  • Bake for 50 minutes or until chicken is fork tender.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cheddar Cheese Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Chicken Soup.
Variant: 1. Feel free to use skinless chicken if preferred. 
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Chicken in Mushroom Sauce
June 26, 2021 Lee
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Chicken in Mushroom Sauce

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 80.
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.
Print Recipe
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Meat Tenderizer Mallet

Ingredients
  

  • 6 chicken breast halves, skinless, boneless
  • ⅓ cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 clove garlic, halved
  • 1 cup mushrooms, sliced
  • Vegetable Option
  • 1 can Soup Option, (10½ oz / 298 g)
  • ¼ cup Wine Option
  • ⅛ teaspoon black pepper
  • Side Dish Option

OPTIONS

Vegetable - Use 1 Item

  • ¼ cup spring onion, sliced
  • ½ cup celery, sliced
  • ½ cup carrot, shredded
  • ¼ cup leek, sliced

Soup - Use 1 Item

  • condensed chicken gumbo
  • condensed chicken with rice soup
  • condensed chicken broth
  • condensed chicken vegetable soup

Wine - Use 1 Item

  • dry vermouth
  • dry sherry
  • dry white wine
  • dry red wine

Side Dish - Use 1 Item

  • hot cooked rice
  • hot mashed potatoes
  • hot cooked noodles
  • hot cooked bulgur wheat

Instructions
 

  • Use a meat tenderizer mallet and pound chicken breasts (place between plastic wrap) to ¼ inch thick cutlets. Coat each with flour.
  • Heat the butter and oil in a large non stick pan on medium heat. When hot, cook garlic 30 seconds then discard garlic. Cook the cutlets, working in batches of 2-3 at a time until lightly browned on both sides, remove from pan, continue until all the cutlets are browned.
  • Add the mushrooms and Vegetable Option to the pan, cook until vegetables are tender, stirring occasionally.
  • Stir in Soup and Wine Options, and black pepper.
  • Return cutlets to the pan, reduce heat to low. Cover and simmer 15 minutes or until chicken is fork tender.
  • Serve with Side Dish Option and sauce from the pan. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Baked Chicken Florida
June 26, 2021 Lee
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Baked Chicken Florida

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 79.
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.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 2 hours
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Roasting Pan (Shallow)
  • Baking Pan (9x13 inch)

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • Juice Option
  • Seasoning Option
  • ¼ teaspoon dried tarragon, crushed
  • 1½ kilos chicken thighs and drumsticks, (3 lb)
  • 1 tablespoon cornstarch
  • Garnish Option

OPTIONS

Soup - Use 1 Item

  • Spanish style vegetable soup, no longer produced by Campbell's
  • condensed chicken broth
  • condensed chicken with rice soup

Juice - Use 1 Item

  • ½ cup orange juice
  • ¼ cup lemon juice, plus ¼ cup water
  • ¼ cup lime juice, plus ¼ cup water

Seasoning - Use 1 Item

  • ½ teaspoon fresh ginger, minced
  • 1 clove garlic, minced
  • 2 tablespoons fresh chives, chopped

Garnish - Use 1 Item

  • orange wedges
  • avocado slices
  • kiwifruit slices

Instructions
 

  • Prepare the marinade by mixing together the Soup, Juice, and Seasoning Options, and the tarragon in a small bowl.
  • Arrange chicken in a shallow baking pan, and pour the marinade over the chicken. Cover and place in the fridge to marinate for at least 2 hours, turn the chicken pieces over occasionally.
  • When you are ready to cook, preheat your oven to 190° C (375° F). Drain the chicken and reserve the marinade. Arrange the chicken in a shallow roasting pan.
  • Bake chicken for 50 minutes or until chicken is cooked through and fork tender, basting frequently with the reserved marinade. Remove chicken to a serving platter and cover to keep warm.
  • Pour the pan drippings and any remaining marinade into a 1 quart saucepan, and whisk in the cornstarch. Place on medium heat and bring to a boil, stirring often. Cook 1 minute.
  • Spoon some of the sauce over the chicken on the platter, and pour the remaining into a bowl that can be passed on the table. Add the Garnish Option around the chicken.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Brown Rice Supper
June 26, 2021 Lee
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Brown Rice Supper

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 77.
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.
Print Recipe
Course Main Dish
Servings 4 servings

Ingredients
  

  • 2 tablespoons vegetable oil
  • Meat Option
  • ½ cup Vegetable Option
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 1 cup dry brown rice
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 can stewed tomatoes, undrained, (14½ oz / 411 g)
  • ½ cup water
  • 1 teaspoon Herb Option

OPTIONS

Meat - Use 1 Item

  • 1 kilo chicken thighs and drumsticks, (2 lb)
  • 4 pork chops, ½ inch thick
  • 4 smoked pork chops, ½ inch thick
  • 500 grams shrimp, peeled, deveined, tails removed

Vegetable - Use 1 Item

  • green bell pepper, diced
  • mushrooms, sliced
  • celery, diced
  • zucchini, sliced

Soup - Use 1 Item

  • condensed chicken broth
  • condensed beef broth
  • condensed chicken gumbo
  • condensed chicken with rice soup

Herb - Use 1 Item

  • dried basil
  • dried thyme
  • dried marjoram
  • dried tarragon

Instructions
 

  • Heat the oil in a large 6 quart pot on medium heat, when hot, add the Meat Option and brown on all sides. Do not cook the shrimp. Remove the meat from the pot.
  • To the dripping in the pot, add the Vegetable Option, onion, and garlic. Cook until the vegetables are tender. Stir often.
  • Add the rice, stirring constantly and cook for 1 minute.
  • Stir in the Soup and Herb Options, tomatoes with their juice, and water.
  • Arrange the chicken or pork on top of the rice, do not add the shrimp. Bring to a boil then reduce to low. Cover and simmer for 1 hour or until the rice is tender. Stir occasionally, if mixture appears dry, add more water during cooking. If using the shrimp, add during the last 10 minutes of cooking.
  • When the rice is tender, remove from heat and remove the cover, let pot sit 5 minutes.
  • Serve and enjoy.

Notes

Low cost per serving is using the chicken or pork, and may be Fair cost per serving if using shrimp. 
* Fair Value $1.01 to $1.50 per Serving,CHICKEN & TURKEY,PORK,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Ribs & Lentils
June 26, 2021 Lee
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Ribs & Lentils

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 76.
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.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours
Course Main Dish
Servings 8 servings

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 kilo Meat Option, (2 lb)
  • 1 can condensed French onion soup, (10½ oz / 298 g)
  • 1 cup celery, sliced, plus leaves
  • 2 cloves garlic, minced
  • ¼ teaspoon black pepper
  • ½ teaspoon Herb Option, crushed
  • 500 grams dry lentils, brown or green, (1 lb)
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 cup carrot, sliced
  • 4 cups water
  • Garnish Option

OPTIONS

Meat - Use 1 Item

  • lamb breast, cut into 2 rib pieces
  • beef short ribs, cut into 1 rib pieces
  • pork spareribs, cut into 2 rib pieces

Herb - Use 1 Item

  • dried thyme
  • dried marjoram
  • dried basil

Soup - Use 1 Item

  • Spanish style vegetable soup, no longer produced by Campbell's
  • condensed tomato bisque
  • condensed tomato rice soup

Garnish - Use 1 Item

  • spring onion, sliced
  • fresh parsley, chopped
  • tomatoes, diced

Instructions
 

  • Heat the oil in a large pot (6 quart size) on medium high heat, when hot, brown the Meat Option on all sides, then pour off the fat.
  • Add the French onion soup, celery, garlic, black pepper, and Herb Option. Bring to a boil then reduce heat to low. Cover and simmer 1 hour.
  • Add the lentils, Soup Option, carrot, and water. Cover and simmer another 1 hour or until meat and lentils are tender.
  • Ladle into serving bowls, sprinkle each with Garnish Option as desired, serve and enjoy.

Notes

Low cost per serving if using pork, high cost per serving if using beef or lamb
* High Cost $1.51+ per Serving,BEEF,LAMB,PORK
Stir-fried Beef & Vegetables
June 26, 2021 Lee
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Stir-fried Beef & Vegetables

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 74.
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. 
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 1 hour
Course Main Dish
Servings 2 servings

Ingredients
  

  • 250 grams beef sirloin steak, (½ lb)
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 tablespoon corn starch
  • 1 tablespoon light soy sauce
  • 3 tablespoons vegetable oil, divided
  • 1 clove garlic, minced
  • 4 spring onions, cut into 1 inch pieces, green and white parts
  • 1 cup Vegetable 1 Option
  • Vegetable 2 Option
  • Side Dish Option, as needed

OPTIONS

Soup - Use 1 Item

  • condensed beef broth
  • condensed French onion soup
  • condensed chicken broth
  • condensed chicken with rice soup

Vegetable 1 - Use 1 Item

  • cut broccoli, fresh or frozen
  • mushrooms, sliced
  • cut asparagus, fresh or frozen
  • celery, sliced

Vegetable 2 - Use 1 Item

  • 1 can bamboo shoots, drained, (8 oz / 226 g)
  • 1 cup tomatoes, diced
  • 1 can water chestnuts, sliced, drained, (8 oz / 226 g)
  • 1 cup bean sprouts, fresh or canned

Side Dish - Use 1 Item

  • shredded lettuce
  • hot cooked rice
  • hot cooked noodles
  • chow mein noodles

Instructions
 

  • Freeze the steak for 1 hour, this will allow for easier cutting. After 1 hour, trim away excess fat, and slice steak into very thin slices. Set aside.
  • In a small mixing bowl, add the Soup Option, corn starch, and soy sauce. Stir to mix together. Set aside.
  • In a large non stick pan, or wok, or wok pan, heat 2 tablespoons of oil on medium high heat. When hot, stir fry the beef strips and garlic until the beef is browned, then remove from the pan.
  • To the pan, add the remaining tablespoon of oil, when hot, add the spring onion and Vegetable 1 Option, stir fry for 1 minute.
  • Add Vegetable 2 Option and stir fry for another 30 seconds.
  • Add the beef and soup mixture to the pan, bring to a boil and cook 1 minute.
  • Spoon the stir fry over the Side Dish Option, enjoy.

Notes

Fair cost per serving depending on where one sources the beef.
* Fair Value $1.01 to $1.50 per Serving,BEEF
Easy Pot Roast
June 26, 2021 Lee
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Easy Pot Roast

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 73.
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. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Screw Top Jar

Ingredients
  

  • Fat Option
  • 1600 grams beef chuck roast, (3½ lb)
  • 1 can Soup Option, (10½ oz / 298 g)
  • Herb Option
  • 2 tablespoons all-purpose flour
  • ¼ cup Liquid Option

OPTIONS

Fat - Use 1 Item

  • 2 tablespoons shortening
  • 2 tablespoons vegetable oil
  • non stick cooking spray
  • 2 tablespoons bacon fat

Soup - Use 1 Item

  • condensed cream of onion soup
  • condensed cream of mushroom soup, Shortcut
  • condensed cream of celery soup, Shortcut
  • condensed golden mushroom soup

Herb - Use 1 Item

  • 1 teaspoon dried thyme, crushed
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried marjoram, crushed
  • 1 bay leaf

Liquid - Use 1 Item

  • water
  • dry white wine
  • heavy cream
  • dry red wine

Instructions
 

  • Heat the Fat Option in a large pot on medium high heat (pot larger than your roast, about a 6 quart pot). When hot, brown all sides of the roast. Pour off the fat.
  • Stir in the Soup and Herb Options. Reduce the heat to low. Cover and simmer for 2½ to 3 hours or until the roast is tender. Stir occasionally and add water during cooking if needed.
  • Remove the roast from the pot to a platter and cover with foil to keep it warmed.
  • Using a screw top jar, like a mason jar, add the flour and Liquid Option, screw on the top and shake to mix until smooth.
  • Place the pot on medium high heat and and stir the flour mixture in. Heat to boiling, stirring constantly. Cook 1 minute while boiling. Remove from heat and pour into a gravy boat or serving bowl.
  • Slice the roast and serve gravy over the roast. Enjoy.

Notes

Fair cost per serving depending on where one sources the beef.
Shortcuts: Condensed Cream of Celery Soup, Condensed Cream of Mushroom Soup.
* Fair Value $1.01 to $1.50 per Serving,BEEF
Garden Swiss Steak
June 26, 2021 Lee
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Garden Swiss Steak

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 72.
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. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Course Main Dish
Servings 4 servings

Equipment

  • Meat Tenderizer Mallet

Ingredients
  

  • ¼ cup all-purpose flour
  • 500 grams beef round steak, ½ inch thick
  • 2 tablespoons vegetable oil
  • 1 clove garlic, minced
  • 1 bay leaf
  • ⅛ teaspoon black pepper
  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup water
  • 1 medium green bell pepper, cut into strips
  • Vegetable 1 Option
  • ½ cup Vegetable 2 Option
  • Side Dish Option

OPTIONS

Soup - Use 1 Item

  • condensed tomato soup, Shortcut
  • condensed cream of onion soup
  • condensed cream of mushroom soup, Shortcut
  • condensed cream of potato soup

Vegetable 1 - Use 1 Item

  • 1 medium onion, sliced
  • 1 cup zucchini, sliced
  • 6 spring onions, sliced
  • 1 cup celery, sliced

Vegetable 2 - Use 1 Item

  • mushrooms, sliced
  • carrot, sliced
  • tomatoes, diced
  • parsnips, sliced

Side Dish - Use 1 Item

  • hot mashed potatoes
  • hot buttered noodles
  • hot cooked rice
  • hot biscuits

Instructions
 

  • On a cutting board, use a meat tenderizer mallet, pound the flour into the steak until it is all absorbed. Cut the steak into 4 equal size servings.
  • Heat the oil in a large non stick pan on medium high heat. When hot, add the steaks and brown on both sides.
  • Add the garlic, bay leaf, and pepper. Spoon the Soup Option over the steaks and add the water. Heat to boiling then reduce to low. Cover and simmer for 1 hour, stirring occasionally.
  • Add the green bell pepper, Vegetable 1 and Vegetable 2 Options. Cover and simmer 30 minutes or until the steak is tender.
  • Discard the bay leaf and serve with Side Dish Option. Enjoy.

Notes

Fair cost per serving depending on where one sources the beef.
Shortcuts: Condensed Tomato Soup, Condensed Cream of Mushroom Soup.
* Fair Value $1.01 to $1.50 per Serving,BEEF
Beef Stew
June 26, 2021 Lee
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Beef Stew

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 71.
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.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 kilo stew beef, cut into 1 inch cubes, (2 lb)
  • ¼ cup all-purpose flour
  • 4 tablespoons Fat Option
  • 2 medium onions, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon Herb Option, crushed
  • 1 bay leaf
  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup water
  • Vegetable Option
  • 2 medium carrots, cut into 2 inch x ½ inch pieces
  • 1 cup cut green beans, fresh or frozen

OPTIONS

Fat - Use 1 Item

  • vegetable oil
  • shortening
  • butter
  • bacon fat

Herb - Use 1 Item

  • dried marjoram
  • dried thyme
  • dried rosemary
  • dried basil

Soup - Use 1 Item

  • condensed beef broth
  • condensed beefy mushroom soup
  • condensed French onion soup
  • condensed beef broth with barley, no longer produced by Campbell's

Vegetable - Use 1 Item

  • 1 medium turnip, peeled and cubed
  • 3 medium potatoes, peeled and cubed
  • 3 medium parsnips, peeled and cut into 1 inch pieces
  • 3 medium sweet potatoes, peeled and cubed

Instructions
 

  • Coat the beef cubes with the flour, reserving leftover flour.
  • Heat 2 tablespoons of the Fat Option in a large pot (4 quart size) on medium high heat. When hot, add a few beef cubes and brown on all sides and remove from the pot, continue until all the beef is browned. Reduce the heat to medium.
  • Add remaining 2 tablespoons of Fat Option to the pot, when hot, add the onion, garlic, Herb Option, and bay leaf. Cook, stirring occasionally until the onion is tender.
  • Stir in the reserved flour.
  • Slowly stir in the Soup Option and the water. Bring to a boil.
  • Add the browned beef, reduce temp to low, cover and simmer for 1 hour. Stir occasionally.
  • Add the Vegetable Option, carrots, and green beans. Cover and simmer 25 minutes or until the vegetables are tender.
  • Discard the bay leaf, serve and enjoy.

Notes

Fair cost per serving depending on where one sources the beef. The soups may be available in the larger cities.
* Fair Value $1.01 to $1.50 per Serving,BEEF,SOUPS, STEWS, CHILI