Author Archive
Crunchy Cucumber Salad
May 8, 2021 Lee
Leave a comment

Crunchy Cucumber Salad

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 164.
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
Passive Time 4 hours
Course Side
Servings 8 servings

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup Base Option
  • Vegetable 1 Option
  • Vegetable 2 Option
  • 2 tablespoons white wine vinegar
  • 1 tablespoon fresh parsley, chopped
  • 4 cups fresh cucumbers, thinly sliced
  • lettuce leaves

OPTIONS

Soup - Use 1 Item

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

Base - Use 1 Item

  • sour cream
  • plain yogurt
  • mayo

Vegetable 1 - Use 1 Item

  • 1 cup celery, sliced
  • 2 cups red bell pepper, cut into strips
  • 2 cups carrot, shredded

Vegetable 2 - Use 1 Item

  • 1 cup red onion, sliced
  • ¼ cup onion, finely diced
  • ¼ cup spring onion, sliced

Instructions
 

  • In a large mixing bowl, add the Soup, Base, Vegetable 1, and Vegetable 2 Options, vinegar, and parsley. Mix together.
  • Add the cucumbers and mix together. Cover and place in the fridge for at least 4 hours.
  • When ready to serve, line salad bowls with lettuce leaves, spoon salad onto the lettuce, serve and enjoy.

Notes

Shortcuts: Condensed Cream of Celery Soup, Condensed Cream of Chicken Soup.
SALADS,Salads - Vegetable
Blue Ribbon Carrot Salad
May 8, 2021 Lee
Leave a comment

Blue Ribbon Carrot Salad

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 162.
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. Link to the Shortcut is listed in the Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 4 hours
Course Salad
Servings 8 servings

Ingredients
  

  • 900 grams carrots, (2 lb)
  • 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
  • ¼ cup sugar
  • ½ cup vinegar
  • ¼ cup vegetable oil
  • 1 teaspoon Seasoning Option
  • 1 teaspoon Worcestershire sauce
  • Vegetable 1 Option
  • Vegetable 2 Option

OPTIONS

Seasoning - Use 1 Item

  • prepared yellow mustard
  • dry mustard
  • prepared horseradish
  • chili powder

Vegetable 1 - Use 1 Item

  • 1 cup celery, sliced
  • 1 medium onion, sliced
  • ½ cup red radishes, sliced
  • ½ cup spring onion, sliced

Vegetable 2 - Use 1 Item

  • 1 cup fresh snow pea pods, sliced in half crosswise, cooked, drained
  • 1 green bell pepper, cut into strips
  • 1 cup cut green beans, fresh or frozen, cooked, drained
  • 1 medium cucumber, sliced in half lengthwise, then sliced

Instructions
 

  • Cut the carrots into 2 inch long pieces and cut each piece into ¼ inch sticks.
  • In a 4 quart saucepan, add about 2 inches of water and place on medium heat and bring to a boil. Add the carrots and cook until tender. Drain and let cool a little.
  • In a large mixing bowl, add the soup, sugar, vinegar, oil, Seasoning Option, and Worcestershire sauce. Mix together.
  • Add the carrots, Vegetable 1 and Vegetable 2 Options, toss to coat the vegetables. Cover and place in the fridge for at least 4 hours.
  • Serve as a side dish with any main dish. Enjoy.

Notes

Shortcut: Condensed Tomato Soup.
SALADS,Salads - Vegetable
Marinated Garden Salad
May 6, 2021 Lee
Leave a comment

Marinated Garden Salad

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 161.
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 10 minutes
Passive Time 4 hours
Course Salad
Servings 6 servings

Ingredients
  

  • 1 can condensed chicken broth, (10½ oz / 298 g)
  • ⅓ cup red wine vinegar
  • Herb Option
  • ¼ teaspoon black pepper
  • Vegetable 1 Option
  • Vegetable 2 Option
  • 1 medium green bell pepper, cut into strips
  • 1 medium onion, sliced

OPTIONS

Herb - Use 1 Item

  • ½ teaspoon dried basil leaves, crushed
  • 2 tablespoons fresh chives, chopped
  • ½ teaspoon dried tarragon, crushed
  • ½ teaspoon rubbed sage

Vegetable 1 - Use 1 Item

  • 3 medium zucchini, thinly sliced
  • 2 medium cucumbers, thinly sliced
  • 250 grams snow pea pods, (½ lb)
  • 250 grams small whole button mushrooms, (½ lb)

Vegetable 2 - Use 1 Item

  • 2 medium tomatoes, cut into wedges
  • 2 cups carrot, julienned
  • 1 can water chestnuts, sliced, drained, (8 oz / 226 g)
  • 2 cups cut green beans, cooked, drained

Instructions
 

  • In a large mixing bowl, add the chicken broth, vinegar, Herb Option, and black pepper. Mix together.
  • Add the Vegetable 1 and Vegetable 2 Options, bell pepper, and onion. Gently toss. Cover and place in the fridge until serving, at least 4 hours. Stir occasionally while it is refrigerated.
  • Serve as a side dish with an main dish. Enjoy.
SALADS,Salads - Vegetable
German-style Potato Salad
May 5, 2021 Lee
Leave a comment

German-style Potato Salad

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 160.
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 45 minutes
Course Salad
Servings 8 servings

Ingredients
  

  • 1 kilo potatoes, (2 lb)
  • 2 hard boiled eggs, peeled, sliced, Shortcut
  • Seasoning Option
  • Meat Option
  • ½ cup onion, diced
  • 2 tablespoon all-purpose flour
  • 2 tablespoons sugar
  • ⅓ cup cider vinegar
  • 1 can condensed chicken broth, (10½ oz / 298 g) or 1½ cups fresh broth
  • ⅓ cup water, omit if using fresh broth
  • black pepper, as desired, to taste
  • Garnish Option

OPTIONS

Seasoning - Use 1 Item

  • 2 tablespoons fresh parsley, chopped
  • ¼ cup carrot, shredded
  • ½ teaspoon celery seed
  • ½ teaspoon dried dill weed, crushed

Meat - Use 1 Item

  • 6 slices bacon, diced
  • ½ cup cooked ham, diced, plus 2 tablespoons vegetable oil
  • 4 hot dogs, sliced, plus 2 tablespoons vegetable oil
  • 250 grams kielbasa, diced, plus 2 tablespoons vegetable oil, (½ lb)

Garnish - Used 1 Item

  • spring onion, sliced
  • green bell pepper, diced
  • pimento, diced
  • green olives with pimento, sliced

Instructions
 

  • Add the potatoes to a 4 quart saucepan or pot, cover with water and place on high heat and bring to a boil. Reduce heat to low, cover, and simmer for 20-30 minutes or until potatoes are fork tender. Drain and let potatoes cool until you can handle them.
  • Once potatoes are cooled, peel, and slice.
  • In a large mixing bowl, add the potatoes, eggs, and Seasoning Option. Mix and set aside.
  • In a non stick pan on medium heat, add the Meat Option and onion, cook until the meat is cooked through and browned.
  • Remove the meat and onion with a slotted spoon and add to the potato mixture. Leave the drippings in the pan. Toss meat mixture with the potatoes.
  • To the pan, stir the flour into drippings and cook 1 minute, stirring continuously.
  • Stir in the sugar, vinegar, broth, water, and season with black pepper as desired. Cook until mixture comes to a boil. Remove from heat.
  • Pour over the potatoes and toss gently to mix.
  • Sprinkle with Garnish Option. Serve warm as a side dish and enjoy.

Notes

Shortcuts: Hard Boiled Chicken Eggs, Chicken Broth (Pressure Cooker).
SALADS
Amish Noodles
May 5, 2021 Lee
Leave a comment

Amish Noodles

I don't know if this a true Amish recipe but I will say this makes some tasty noodles. This recipe is on many cooking sites and the beauty of this recipes is that is uses less energy due to the way the noodles are cooked.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Side
Servings 4 servings

Ingredients
  

  • 2 tablespoons butter
  • 4 cups chicken broth, or beef broth
  • 1 cube chicken broth, or beef broth
  • 340 grams egg noodles, (12 oz)

Instructions
 

  • In a large saucepan, melt the butter and let it brown just a bit, then add the broth and drop in the broth cube. Bring to a boil.
  • Stir in the egg noodles. And bring to a boil.
  • Turn off the heat, leave on the same burner, cover, and let sit for 20 minutes, stir 2-3 times. Check noodles for tenderness at 20 minutes, if not to your liking, just cover and let sit a few more minutes.
  • Drain and serve as a side with meatballs or your favorite dish. Enjoy.

Notes

Shortcut: Chicken Broth (Pressure Cooker).
Variants: 1. Use Fettuccine or Tagliatelle in place of 'egg noodles'. 2. Use other past, such as spirals in place of egg noodles but you will need to keep an eye on them for tenderness to your liking.
#1 Go-To Recipes,5 Ingredients or Less,PASTA
Potato Salad
May 4, 2021 Lee
Leave a comment

Potato Salad

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 159.
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 30 minutes
Passive Time 4 hours
Course Salad
Cuisine American
Servings 8 servings

Ingredients
  

  • 1,360 grams potatoes, (3 lb)
  • 1 can Soup Option, (10½ oz / 298 g)
  • ¾ cup mayo
  • 2 tablespoons red wine vinegar
  • Seasoning Option
  • 1 cup fresh celery, diced
  • Vegetable 1 Option
  • ½ cup Vegetable 2 Option
  • 2 hard boiled eggs, peeled, chopped, Shortcut

OPTIONS

Soup - Use 1 Item

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

Seasoning - Use 1 Item

  • ⅛ teaspoon black pepper
  • ¼ teaspoon dry mustard
  • ½ teaspoon celery seed
  • ⅛ teaspoon cayenne pepper

Vegetable 1 - Use 1 Item

  • ¾ cup peas, fresh or frozen, cooked, drained
  • ¼ cup spring onion, sliced
  • ½ cup carrot, cooked, drained, diced
  • ½ cup fresh zucchini, diced

Vegetable 2 - Use 1 Item

  • radishes, sliced
  • cucumber, chopped
  • green bell pepper, diced
  • pitted ripe olives, sliced

Instructions
 

  • Add the potatoes to a large saucepan or pot, cover with water and place on high heat and bring to a boil. Reduce heat to low, cover, and simmer for 20-30 minutes or until potatoes are fork tender. Drain and let potatoes cool until you can handle them.
  • Once potatoes are cooled, peel and cut into ½ inch cubes.
  • In a large mixing bowl, add the Soup Option, mayo, vinegar, and Seasoning Option. Mix together until blended well.
  • Add the potatoes, celery, Vegetable 1 and Vegetable 2 Options, and eggs. Fold to mix together. Cover and place in the fridge for at least 4 hours.
  • Serve as a side dish, enjoy.

Notes

Shortcuts: Condensed Cream of Celery Soup, Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup, Hard Boiled Chicken Eggs.
SALADS
Rice Salad
April 30, 2021 Lee
Leave a comment

Rice Salad

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 158.
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. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 4 hours
Course Salad
Cuisine American
Servings 6 servings

Equipment

  • Rice Cooker or Saucepan (2 quart)

Ingredients
  

  • 1 can condensed chicken broth,  (10½ oz / 298 g), Shortcut
  • ¾ cup water, see Note 2.
  • 1 cup dry white rice, rinsed
  • ½ cup mayo
  • ½ cup sour cream
  • Liquid Option
  • 1 cup fresh celery, diced
  • Addition 1 Option
  • Addition 2 Option

OPTION

Liquid - Use 1 Item

  • ½ cup pineapple juice
  • ⅓ cup orange juice, plus 3 tablespoons lemon juice
  • ⅓ cup apple juice, plus 2 tablespoons vinegar

Addition 1 - Use 1 Item

  • 1⅓ cups seedless grapes, halved
  • ½ cup spring onion, sliced
  • ½ cup green bell pepper, cut into strips

Addition 2 - Use 1 Item

  • 2 medium bananas, sliced
  • 2 hard boiled eggs, chopped, Shortcut
  • 1½ cups cherry tomatoes, halved

Instructions
 

  • Note 1. Two ways to prepare the rice, using a Rice Cooker or stovetop in a Saucepan. Use either method you are comfortable with.
  • Note 2. If using the canned broth, use the water as stated. If using homemade broth, use 2 cups of broth and omit the water.

For the Rice - Rice Cooker

  • Add the canned chicken and water or fresh broth to the rice cooker, add the rinsed rice. Set to Cook and let the rice cooker complete the cycle as indicated when the switch changes to warm, about 20-25 minutes. Unplug and fluff rice with a paddle, set aside to cool while you continue with the recipe.

For the Rice - Stovetop Saucepan

  • Add the canned chicken and water or fresh broth to a 2 quart saucepan on high heat. Bring to a boil. Stir in the rinsed rice and reduce to low heat and cover. Simmer for about 20 minutes or until the rice is tender. Remove from heat, fluff rice, set aside to cool while you continue with the recipe

After Rice is Cooked...

  • In a large mixing bowl, add the mayo, sour cream, and Liquid Option. Mix together until combined.
  • Stir in cooked rice, celery, and Addition 1 Option. Cover and place in the fridge until serving time, at least 4 hours.
  • Right before serving, stir in Addition 2 Option.
  • Serve and enjoy.

Notes

Shortcuts: Chicken Broth (Pressure Cooker), Hard Boiled Chicken Eggs.
SALADS
Carbonara Sauce
April 28, 2021 Lee
Leave a comment

Carbonara Sauce

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 190.
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 15 minutes
Servings 4 servings, 2 cups sauce

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g each)
  • Meat Option
  • Flavoring Option
  • ½ cup half and half
  • Cheese Option
  • hot cooked pasta, of your choice, for serving

OPTION

Soup - Use 1 Item

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

Meat - Use 1 Item

  • 6 slices bacon, cooked, drained, crumbled
  • 250 grams bulk pork sausage, cooked, drained, crumbled, (½ lb)
  • 1 cup cooked ham, diced
  • ½ cup proscuitto, diced

Flavoring - Use 1 Item

  • ¼ cup fresh parsley, chopped
  • 2 tablespoons spring onion, sliced
  • ¼ cup green bell pepper, diced
  • 2 tablespoons fresh basil leaves, chopped

Cheese - Use 1 Item

  • 2 tablespoons Romano cheese, grated
  • 2 tablespoons Parmesan cheese, grated
  • ¼ cup Gruyere cheese, grated
  • ½ cup Swiss cheese, shredded

Instructions
 

  • In a 2 quart saucepan on medium heat, add the Soup, Meat, and Flavoring Options, and the half and half. Heat until hot, stirring often to ensure no burning.
  • Stir in the Cheese Option until it is melted in.
  • Serve over cooked pasta, enjoy.

Notes

Shortcuts: Condensed Cream of Celery Soup, Condensed Cream of Mushroom Soup, Pork Sausage.
Ingredients - Sauces
Eggplant Pasta Sauce
April 28, 2021 Lee
Leave a comment

Eggplant Pasta Sauce

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 189.
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. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Servings 6 servings

Ingredients
  

  • ½ cup vegetable oil
  • 1 purple eggplant, about 500 g / 1 lb, cut into 1 inch cubes
  • 1 cup onion, diced
  • Vegetable Option
  • 1 clove garlic, minced
  • 1 can Soup Option,  (10½ oz / 298 g)
  • Tomatoes Option
  • Seasoning Option
  • 1 bay leaf
  • 6 drops hot pepper sauce
  • hot cooked pasta, of your choice, for serving

OPTIONS

Vegetable - Use 1 Item

  • 1 cup fresh mushrooms, sliced
  • ½ cup green bell pepper, diced
  • ¼ cup fresh parsley, chopped

Soup - Use 1 Item

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

Tomatoes - Use 1 Item

  • 1 can whole tomatoes, undrained, chopped, (28 oz / 794 g can)
  • 2 cans tomato sauce, (15 oz / 425 g each can)
  • 1 can tomato paste, plus 2 cups water, (12 oz / 340 g can)

Seasoning - Use 1 Item

  • 1 teaspoon dried oregano, plus ½ teaspoon dried thyme, both crushed
  • 2 teaspoons dried basil, crushed
  • 2 teaspoons chili powder, plus 1 teaspoon ground cumin

Instructions
 

  • Heat the oil in a 4 quart saucepan on medium heat, when hot, add the eggplant, onion, Vegetable Option, and garlic, sauté 10 minutes or until vegetables are tender, stirring often to prevent burning.
  • Add remaining ingredients and bring to a boil, the reduce to low and simmer uncovered for about 45 minutes or until your desired consistency, stirring occasionally.
  • Discard the bay leaf and serve over cooked pasta, enjoy.

Notes

Shortcut: Condensed Tomato Soup.
Ingredients - Sauces
Chili Sauce
April 28, 2021 Lee
Leave a comment

Chili Sauce

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 188.
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 5 minutes
Cook Time 15 minutes
Servings 2 cups of sauce

Ingredients
  

  • 2 tablespoons cooking oil
  • 1 medium tomato, diced
  • Vegetable Option
  • Addition Option
  • 1 clove garlic, minced
  • 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
  • Seasoning Option
  • ½ teaspoon Herb Option, crushed
  • 1 tablespoon white vinegar

OPTIONS

Vegetable - Use 1 Item

  • ¼ cup onion, diced
  • 2 spring onions, sliced, white and green
  • ¼ cup black olives, chopped

Addition - Use 1 Item

  • ¼ cup green bell pepper, diced
  • ⅓ cup celery, diced
  • ½ cup salsa, Shortcut

Seasoning - Use 1 Item

  • ¼ teaspoon hot pepper sauce
  • 2 teaspoons chili powder
  • 1 tablespoon Worcestershire sauce

Herb - Use 1 Item

  • dried oregano
  • dried basil
  • dried marjoram

Instructions
 

  • Heat the oil in a 2 quart saucepan on medium heat, when hot, add the tomato, Vegetable and Addition Options, and garlic. Sauté until the vegetables are tender, stirring occasionally.
  • Stir in the soup, Seasoning and Herb Options, and vinegar. Bring to a boil, stir often, then reduce heat to low and simmer uncovered, for 10 minutes, stirring occasionally.
  • Serve over fish, hamburgers, and hot dogs. Enjoy.

Notes

Shortcuts: Condensed Tomato Soup, Salsa.
Ingredients - Sauces