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Fish Stew
March 2, 2021 Lee
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Fish Stew

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 55.
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 20 minutes
Cook Time 40 minutes
Course Lunch, Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • ¼ cup vegetable oil
  • 1 cup onion, diced
  • 1 cup Vegetable 1 Option
  • 3 cloves garlic, minced
  • 2 cans Soup Option, (10½ oz / 298 g each)
  • 1 soup can water, omit if using homemade broth
  • 1 can tomato paste, (6 oz / 170 g)
  • Vegetable 2 Option
  • 1 bay leaf
  • Herb Option
  • 1 kilo white fish fillets, cut into 1½ inch pieces, (2 lb)
  • 250 grams medium shrimp, peeled, deveined, tails removed, (½ lb)
  • 12 medium clams in shells, scrubbed, or one 6½ oz / 184 g can minced clams

OPTIONS

Vegetable 1 - Use 1 Item

  • green bell pepper, diced
  • celery, diced, with leaves
  • zucchini, diced
  • carrot, shredded

Soup - Use 1 Item

  • condensed chicken broth, if using homemade broth use 2½ cups
  • condensed chicken vegetable soup
  • condensed chicken gumbo
  • condensed chicken with rice soup

Vegetable 2 - Use 1 Item

  • 1 can whole tomatoes, undrained, chopped, (14½ oz / 411 g)
  • 2 cups potatoes, peeled, diced
  • 2 cups eggplant, cubed
  • 2 cups whole kernel corn, fresh or frozen

Herb - Use 1 Item

  • 1 teaspoon dried basil
  • ½ teaspoon dried tarragon
  • ½ teaspoon dried oregano
  • 1 teaspoon dried dill weed

Instructions
 

  • In a large pot or Dutch oven on medium heat, heat the oil, when hot, add the onion, Vegetable 1 Option, and the garlic. Stir occasionally and cook until the vegetables are tender, about 10 minutes.
  • Stir in Soup Option, water, tomato paste, Vegetable 2 Option, bay leaf, and Herb Option. Heat to boiling then reduce to low and simmer uncovered for 15 minutes.
  • Add the fish, shrimp, and clams. Cover and simmer for 10 minutes or until the fish flakes easily with a fork and the clams have opened. Discard any clams that have not opened. Remove the bay leaf.
  • Ladle into bowls, enjoy.

Notes

Low cost overall based on the amount of servings.
Shortcut: Chicken Broth (Pressure Cooker).
* Fair Value $1.01 to $1.50 per Serving,SOUPS, STEWS, CHILI
Favorite Dream Cake
March 2, 2021 Lee
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Favorite Dream Cake

Recipe on product package.
I bought the Kroger store brand of Dream Whip, simply named Whipped Topping Mix and this recipe was on the back. This can be made with the name brand Dream Whip or a store brand of that product. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Course Dessert
Cuisine American
Servings 10 servings

Equipment

  • Oven
  • Bundt Pan
  • Electric Mixer

Ingredients
  

BASE Recipe

  • 1 box cake mix, see options
  • 1 packet Whipped Topping Mix, (Dream Whip)
  • 4 eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract

CAKE MIX OPTIONS

Spice Cake

  • 1 box spice cake mix, Shortcut
  • 2 bananas, mashed

Yellow Cake

  • 1 box yellow cake mix, Shortcut
  • ½ cup orange juice
  • 2 teaspoons orange zest

Chocolate Cake

  • 1 box chocolate cake mix, Shortcut
  • 1 tablespoon instant espresso
  • 1 cup mini chocolate chips

Icing

  • 1½ cups powdered sugar
  • 2-3 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions
 

For the Cake

  • Preheat your oven to 180° C (350° F). Grease a bundt pan with butter or cooking spray, and flour the pan as well.
  • I made the chocolate version of this and used my homemade cake mix for this. If using a boxed mix, just add that to a large mixing bowl.
  • To the mixing bowl, add the rest of the Base Recipe ingredients as well as any ingredients listed under the Cake Option you are making. Mix with an electric mixer for 2-3 minutes to fully mix everything, optionally you can just mix by hand, which is what I did this time.
  • Pour batter into the prepared bundt pan.
  • Bake for 35-40 minutes or until a toothpick inserted comes out clean. Remove from the oven and place on a rack to cool for 10-15 minutes.
  • Run a butter knife around the edge, plate plate upside down on the pan, invert the pan and the cake should drop out onto the plate. Allow the cake to cool completely.

For the Icing

  • Add the icing ingredients to a mixing bowl, and only use 2 tablespoons of milk to start with, add additional milk as needed for the consistency you desire.
  • Mix together the ingredients until the icing is smooth.
  • Drizzle over the cooled cake. I really liked the consistency this batch, makes the cake look like a snow capped chocolate mountain.
  • Slice, serve, and enjoy.

Notes

Low cost per serving.
Shortcuts: Spice Cake Mix, Yellow Cake Mix, Chocolate Cake Mix.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,DESSERTS
Gazpacho
March 2, 2021 Lee
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Gazpacho

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 54.
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 recipe originally called for Campbell's Spanish Style Vegetable Soup, which is no longer produced, so I have listed Vegetarian Vegetable as the soup.
Print Recipe
Prep Time 10 minutes
Passive Time 4 hours
Total Time 4 hours 10 minutes
Course Lunch, Main Dish
Cuisine Spanish
Servings 3 servings

Ingredients
  

  • 1 can condensed vegetarian vegetable soup, (10½ oz / 298 g)
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • ¾ cup Liquid Option
  • Seasoning Option
  • Vegetable Option

OPTIONS

Liquid - Use 1 Item

  • tomato juice
  • V8 vegetable juice
  • beef broth
  • water

Seasoning - Use 1 Item

  • 2 tablespoons lemon juice
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon hot pepper sauce
  • 1 teaspoon Worcestershire sauce

Vegetable - Use 1 Item

  • ⅓ cup green bell pepper, diced
  • 2 tablespoons spring onion, sliced
  • ⅓ cup cucumber, diced
  • ⅓ cup tomato, diced

Instructions
 

  • In a mixing bowl, add all the ingredients except the Vegetable Option. Mix together well.
  • Stir in the Vegetable Option. Cover and place in the fridge to chill before serving, chill for at least 4 hours.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Creamy Vegetable Bisque
March 1, 2021 Lee
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Creamy Vegetable Bisque

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 52.
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 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 tablespoons butter
  • 1 cup Vegetable Option
  • 1 cup celery, sliced
  • ½ cup onion, diced
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 soup can milk, or 1¼ cup if using homemade soup
  • Seasoning Option
  • Garnish Option

OPTIONS

Vegetable - Use 1 Item

  • carrots, cut into 1 inch julienne strips
  • broccoli, cut into bite size pieces
  • cauliflower, cut into bite size pieces
  • cut asparagus

Soup - Use 1 Item

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

Seasoning - Use 1 Item

  • ⅛ teaspoon black pepper
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon dry mustard
  • ¼ teaspoon dried thyme

Garnish - Use 1 Item

  • Romano cheese, grated
  • almonds, slivered, toasted
  • fresh parsley, chopped
  • lemon, slices

Instructions
 

  • Heat the butter in a 2 quart saucepan, when hot, add the Vegetable Option, celery, and onion. Cook for 5-10 minutes or until the vegetables are tender crisp.
  • Stir in Soup Option, milk, and Seasoning Option. Heat through.
  • Ladle into bowls, top with Garnish Option. Serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Extra-good Cream Soup
March 1, 2021 Lee
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Extra-good Cream Soup

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 51.
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
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 tablespoons butter
  • ½ cup onion, diced
  • Vegetable Option
  • ½ teaspoon Herb Option
  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup light cream
  • ¾ cup milk
  • Garnish Option

OPTIONS

Vegetable - Use 1 Item

  • 1 medium tomato, diced
  • 1 cup mushrooms, sliced
  • 1 cup frozen cut asparagus, or fresh
  • 1 cup celery, sliced

Herb - Use 1 Item

  • dried tarragon
  • dried thyme
  • dried dill weed
  • dried marjoram

Soup - Use 1 Item

  • condensed tomato soup, Shortcut
  • condensed cream of mushroom soup, Shortcut
  • condensed cream of asparagus soup
  • condensed cream of celery soup, Shortcut

Garnish - Use 1 Item

  • Parmesan cheese, grated
  • fresh parsley, chopped
  • oyster crackers
  • melba toast

Instructions
 

  • Heat the butter in a 2 quart saucepan on medium heat, when hot, add the onion, Vegetable and Herb Options until the vegetables are tender, stir occasionally.
  • Stir in the Soup Option, cream, and milk. Stir occasionally until heated through.
  • Ladle into bowls, serve with Garnish Option, enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Tomato Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Soup in a Crust
March 1, 2021 Lee
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Soup in a Crust

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 50.
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 30 minutes
Total Time 50 minutes
Course Lunch, Main Dish
Cuisine American
Servings 3 servings

Equipment

  • Oven
  • Casserole (1 quart)

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 soup can water, omit if using homemade broth
  • 1 cup Vegetable Option, fresh or frozen
  • ½ cup onion, diced
  • dash Herb Option
  • ½ cup Meat Option, cooked, diced
  • ¾ cup biscuit mix, Shortcut
  • ¼ cup milk
  • 1 tablespoon fresh parsley, chopped

OPTIONS

Soup - Use 1 Item

  • condensed chicken broth, use 1¼ cups if using homemade broth, Shortcut
  • condensed French onion soup
  • condensed beef broth
  • condensed chicken gumbo

Vegetable - Use 1 Item

  • carrots, sliced
  • cut green beans
  • peas
  • whole kernel corn

Herb - Use 1 Item

  • dried thyme
  • dried tarragon
  • rubbed sage
  • dried marjoram

Meat - Use 1 Item

  • chicken
  • ham
  • beef
  • pork

Instructions
 

  • To a 2 quart saucepan, add the Soup Option, water, Vegetable Option, onion, and Herb Option and mix together. Place on high heat and bring to boiling then reduce to a simmer. Cover and cook, stirring occasionally, for 15 minutes or until the vegetable option is tender.
  • Stir in the Meat Option. Preheat your oven to 200° C (400° F).
  • Pour soup into a 1 quart casserole.
  • In a small bowl, add the biscuit mix, milk, and parsley. Mix together until well mixed.
  • Place dough on a lightly flowered surface and knead several times or until smooth.
  • Pat dough into a circle slightly larger than the casserole and cut a 1 inch circle in the center of the dough.
  • Place the dough over the casserole and press down on the edges down to seal, cut off excess dough.
  • Bake casserole for 15-20 minutes or until golden brown.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Chicken Broth (Pressure Cooker), Biscuit Mix.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Onion Soup au Gratin
March 1, 2021 Lee
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Onion Soup au Gratin

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 49.
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 1 hour
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Ovenproof Bowls

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • 500 grams onions, sliced, about 4 cups, (1 lb)
  • ¼ teaspoon sugar
  • 2 cans Soup Option, (10½ oz / 298 g each)
  • 2 soup cans water, omit if using homemade broth
  • Bread Option
  • 2 cups Cheese Option, shredded
  • ¼ cup Parmesan cheese, grated

OPTIONS

Soup - Use 1 Item

  • condensed beef broth
  • condensed beef noodle soup
  • condensed chicken broth, use 2½ cups if using homemade broth, Shortcut
  • condensed chicken noodle soup

Bread - Use 1 Item

  • 6 slices French bread, toasted
  • 2 cups croutons, Shortcut
  • 6 slices rye bread, toasted, Shortcut
  • 3 croissants, slit horizontally, toasted

Cheese - Use 1 Item

  • Swiss cheese
  • Gruyere cheese
  • Cheddar cheese
  • Mozzarella cheese

Instructions
 

  • To a large pot on low heat, add the oil and butter, when hot, add the onion and cook for 15 minutes, stirring occasionally until the onion is tender.
  • Stir in sugar, raise heat to medium, and cook another 30 minutes or until the onions are golden brown. Stir often to prevent burning.
  • Stir in the Soup Option and water and bring to a boil. Reduce to a simmer, cover, and cook 25 minutes, stirring occasionally.
  • Preheat your oven to 180° C (350° F).
  • Ladle soup into heat ovenproof bowls and place bowls on a baking sheet.
  • Top each bowl with the Bread Option, and top each with the Cheese Option and the Parmesan cheese.
  • Place baking sheet in the oven and bake for 20 minutes or until the cheese is melted and the top browned.
  • Serve and enjoy.

Notes

Fair cost per serving based on amount of cheese needed.
Shortcuts: Chicken Broth (Pressure Cooker), Croutons.
* Fair Value $1.01 to $1.50 per Serving,SOUPS, STEWS, CHILI
Curried Vegetable Soup
February 25, 2021 Lee
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Curried Vegetable Soup

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 48.
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 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 tablespoons butter
  • 1 cup onion, diced
  • 1 cup carrot, sliced
  • Vegetable Option
  • 1 cup water
  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ teaspoon yellow curry powder
  • 1 cup Cheese Option, shredded
  • Liquid Option

OPTIONS

Vegetable - Use 1 Item

  • 2 medium zucchini, diced
  • 2 cups frozen cut green beans, or fresh
  • 2 cups frozen cut asparagus, or fresh
  • 2 cups fresh celery, sliced

Soup - Use 1 Item

  • condensed cream of chicken soup, Shortcut
  • condensed cream of asparagus soup
  • condensed cream of celery soup, Shortcut
  • condensed cream of potato soup

Cheese - Use 1 Item

  • Sharp Cheddar cheese
  • American cheese
  • Swiss cheese
  • Monterey Jack cheese

Liquid - Use 1 Item

  • 1 can evaporated milk, (1½ cups)
  • 1½ cups light cream
  • 1½ cups milk
  • 1½ cups chicken broth, Shortcut

Instructions
 

  • To a large pot, melt the butter on medium heat, then add the onion, carrot, and Vegetable Option, stir occasionally and cook for 5 minutes.
  • Add the water and bring to a boil then reduce heat to low, cover and simmer for 5 minutes or until all the vegetables are tender yet crisp.
  • Stir in the Soup Option and curry powder.
  • Stir in the Cheese and Liquid Options, heat through until the cheese is melted.
  • Ladle into bowls, serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Celery Soup, Chicken Broth (Pressure Cooker).
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Speedy Potato Chowder
February 24, 2021 Lee
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Speedy Potato Chowder

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 46.
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 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 slices bacon, diced
  • ½ cup onion, diced
  • 1 can condensed cream of potato soup, (10½ oz / 298 g)
  • Liquid Option
  • 1 can Vegetable Option, undrained, (8½ oz / 241 g)
  • Meat Option
  • 2 tablespoons fresh parsley, chopped

OPTIONS

Liquid - Use 1 Item

  • ¾ cup beer, plus ¾ cup water
  • 1½ cups milk
  • 1 cup milk, plus ½ cup light cream
  • 1 cup evaporated milk, plus ½ cup water

Vegetable - Use 1 Item

  • mixed vegetables
  • whole kernel corn
  • lima beans
  • diced carrots

Meat - Use 1 Item

  • 1 cup hot dogs, sliced
  • 1 cup cooked chicken, diced
  • 1 cup cooked ham, diced
  • 1 can tuna, drained and flaked, (about 7 oz / 185 g)

Instructions
 

  • In a 3 quart saucepan on medium heat, add the bacon and cook until crisp. Remove bacon with a slotted spoon to paper towels to drain.
  • Pour off the bacon fat but leave 1 tablespoon in the saucepan and place back on medium heat.
  • Add the onion and cook until tender, stirring occasionally.
  • Stir in the potato soup and Liquid Option. Mix well.
  • Add the Vegetable Option with liquid from can, Meat Option, parsley, and the bacon you cooked earlier. Heat through, stirring occasionally.
  • Ladle into bowls, serve, and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Hearty Vegetable Soup
February 20, 2021 Lee
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Hearty Vegetable Soup

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 45.
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 20 minutes
Cook Time 1 hour
Course Lunch, Main Dish
Cuisine American
Servings 3 servings

Ingredients
  

  • 1 can condensed chicken broth, (10½ oz / 298 g can) or 2½ cups homemade broth and no additional water
  • 1 soup can water, omit if using homemade broth
  • Vegetable Option
  • Starch Option
  • Garnish Option

OPTIONS

Vegetable - Use 1 Item

  • ½ cup tomato, diced, plus ½ cup sliced spring onion
  • ½ cup carrot, sliced, plus ½ cup sliced celery
  • 1 cup frozen mixed vegetables
  • ½ cup mushrooms, sliced, plus ½ cup sliced leek

Starch - Use 1 Item

  • 2 tablespoons dry white rice
  • ¼ cup small elbow macaroni
  • ¼ cup dry pearl barley
  • 2 tablespoons dry brown rice

Garnish - Use 1 Item

  • 1 tablespoon Parmesan cheese, grated
  • 1 teaspoon fresh parsley, chopped
  • 1 teaspoon fresh chives, chopped
  • 2 slices bacon, cooked crisp, crumbled

Instructions
 

  • In a 2 quart saucepan add the broth, water (add the water only if using the condensed broth), and Vegetable Option and heat to boiling.
  • Stir in the Starch Option and reduce heat to low. Cover and simmer until the starch is done, about 20 minutes for the white rice or macaroni, and about 40 minutes for the barley or brown rice.
  • Ladle into bowls, top with the Garnish Option of your choice, serve and enjoy.

Notes

Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker).
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI