Author Archive
Miniature Quiches
February 11, 2021 Lee
Leave a comment

Miniature Quiches

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 32.
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 25 minutes
Course Appetizer
Cuisine American
Servings 18 appetizer servings

Equipment

  • Oven
  • Muffin pan(s), standard 3 inch diameter, need 18 cells total

Ingredients
  

  • 4 eggs
  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup half & half, or ¼ cup milk + ¼ cup heavy cream
  • ¼ teaspoon Seasoning Option
  • 2 tablespoons Parmesan cheese, grated
  • pastry, for 2 crust pie, Shortcut
  • Cheese Option
  • ¾ cup Filling Option
  • ground nutmeg

OPTIONS

Soup - Use 1 Item

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

Seasoning - Use 1 Item

  • dried dill weed, crushed
  • dried oregano, crushed
  • yellow curry powder
  • dried tarragon leaves, crushed

Cheese - Use 1 Item

  • 1 cup Swiss cheese, shredded
  • 1 cup Cheddar cheese, shredded
  • 1 cup American cheese, shredded
  • ⅓ cup Parmesan cheese, grated

Filling - Use 1 Item

  • cooked shrimp, chopped
  • cooked ham, diced
  • fresh broccoli, cooked, drained, chopped
  • fresh asparagus, cooked, drained, chopped

Instructions
 

  • For the muffin pan, you will need 18 cells, so you can use a 12 cell pan and 6 cell pan at the same time or you can use 1 pan several times.
  • In a medium bowl, beat together the eggs, Soup Option, half & half, Seasoning Option, and Parmesan cheese (not the filling if using that). Set aside.
  • Divide pastry dough in half, roll out ½ the dough on a floured surface to ⅛ inch thickness.
  • Use a 4 inch cookie cutter with scalloped edges and cut 9 rounds. Line each muffin pan cell with a dough round. Repeat with remaining dough.
  • In a small bowl, mix together the Cheese and Filing Options.
  • Divide mixture between lined muffin pan cells.
  • Preheat your oven to 220° C (425° F).
  • Place about 2 tablespoons of soup mixture into each muffin pan cell. Sprinkle each cell with nutmeg, as desired.
  • Bake for 20-25 minutes or until set. Cool in pans on wire racks for 5 minutes.
  • Remove from pans, serve, and enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Celery Soup, Condensed Cheddar Cheese Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Chicken Soup, Pie Crust Pastry.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS
Double Cheese Puffs
February 11, 2021 Lee
Leave a comment

Double Cheese Puffs

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 31.
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 50 puffs. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 2 hours
Course Appetizer
Cuisine American
Servings 0

Equipment

  • Oven
  • Electric Mixer

Ingredients
  

  • 1 cup water
  • ½ cup butter
  • 1 cup all-purpose flour
  • Cheese Option
  • 4 eggs
  • 1 package Cream cheese, softened, (8 oz / 226 g)
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 tablespoon fresh parsley, chopped
  • Seasoning Option
  • Flavoring Option
  • paprika, optional, as desired

OPTIONS

Cheese - Use 1 Item

  • ½ cup Cheddar cheese, shredded
  • 3 tablespoons Parmesan cheese, grated
  • ½ cup Swiss cheese, shredded
  • ½ cup Provolone cheese, shredded

Soup - Use 1 Item

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

Seasoning - Use 1 Item

  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • hot pepper sauce, a few drops
  • 1 tablespoon dry sherry

Flavoring - Use 1 Item

  • 2 tablespoons Bleu cheese, crumbled
  • 1 teaspoon summer savory, crushed
  • 2 slices bacon, cooked crisp, crumbled
  • ¼ cup green olives with pimento, chopped

Instructions
 

  • Preheat your oven to 190° C (375° F). Grease two baking sheets with butter.
  • Add the water and butter to a 2 quart saucepan on medium heat, and heat to boiling then remove from heat.
  • Add the flour all at once and stir with a wooden spoon until mixture forms a ball and pulls away from side of pan.
  • Stir in the Cheese Option until mixed in.
  • Add eggs one at a time, beating mixture well after each egg until smooth.
  • Drop mixture by heaping teaspoonfuls about 1½ inches apart onto prepared baking sheets.
  • Bake for 20-25 minutes until lightly browned. Remove from oven and cool completely on a wire rack, about 1 hour.
  • While the puffs are cooling, add the cream cheese and Soup Option to a medium size mixing bowl. Beat with a mixer until smooth.
  • Stir in the parsley, Seasoning, and Flavoring Options.
  • When the puffs are completely cooled, cut the tops off the puffs with a sharp knife.
  • Spoon about 1 rounded teaspoonful of filling into each puff.
  • Place tops on the puffs and place in the fridge to chill, at least 1 hour.
  • Remove from fridge, sprinkle with paprika, if desired, serve and enjoy.

Notes

Low cost per serving based on the amount of puffs made.
Shortcuts: Condensed Cheddar Cheese Soup, Condensed Cream of Celery Soup, Condensed Cream of Chicken Soup.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS
Flaky Mushroom Appetizers
February 11, 2021 Lee
Leave a comment

Flaky Mushroom Appetizers

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 29.
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 25 minutes
Passive Time 15 minutes
Course Appetizer
Cuisine American
Servings 24 appetizer servings

Equipment

  • Oven
  • Jelly Roll Pan (10x15 inch)

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 small onion, finely diced
  • 2 cups mushrooms, chopped
  • Vegetable Option
  • 1 can Soup Option, (10½ oz / 298 g)
  • Cheese Option
  • Seasoning Option
  • 1 tablespoon all-purpose flour
  • 3 eggs, beaten
  • ¾ cup butter, melted
  • 250 grams phyllo sheets, (½ lb)

OPTIONS

Vegetable - Use 1 Item

  • 1 package frozen spinach, chopped, thawed, drained, (10 oz / 283 g)
  • 1 package frozen broccoli, chopped, thawed, drained, (10 oz / 283 g)
  • 2 cups fresh carrots, shredded
  • 2 cups fresh zucchini, shredded

Soup - Use 1 Item

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

Cheese - Use 1 Item

  • ½ cup Parmesan cheese, grated
  • 1 cup Cheddar cheese, shredded
  • 250 grams Feta cheese, crumbled, (½ lb)
  • 1 cup Ricotta cheese

Seasoning - Use 1 Item

  • ½ teaspoon dried dill weed
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground nutmeg

Instructions
 

  • Heat the oil in a large non stick pan on medium heat, when hot add the onion and mushrooms. Cook until tender.
  • Stir in the Vegetable Option, cook until tender and all liquid is evaporated.
  • Remove pan from heat, stir in the Soup, Cheese, and Seasoning Options, and the flour and eggs. Stir until well mixed.
  • Brush a 10x15 inch jelly roll pan with some of the melted butter. Lay 1 phyllo sheet in the pan, trimming the sheet as needed so the sheet fits evenly. Brush with more butter. While working with phyllo, cover unused with a damp towel to prevent drying out.
  • Add another phyllo sheet to the pan, trimming as needed, and brush with more butter. Repeat adding phyllo and brushing with butter until about half of the phyllo is used and in the pan.
  • Preheat your oven to 190° C (375° F).
  • Spread the mushroom mixture evenly over the phyllo in the pan.
  • Using the remaining phyllo and melted butter, add layers starting with phyllo and ending with butter, until the rest of the phyllo is used.
  • Bake for 25 minutes or or until phyllo is lightly browned. Remove from the oven and let stand for 15 minutes before cutting.
  • Cut into squares to make 24 squares, serve and enjoy.

Notes

I will have to price this when I see phyllo again in the store and purchase a package. For now I will say Fair cost per serving based on the number of servings.
Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cheddar Cheese Soup.
* Fair Value $1.01 to $1.50 per Serving,APPETIZERS / SNACKS
Sweet & Sour Cocktail Sausages
February 8, 2021 Lee
Leave a comment

Sweet & Sour Cocktail Sausages

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 28.
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
Course Appetizer
Cuisine American
Servings 40 appetizer servings

Equipment

  • Cocktail Picks or Toothpicks

Ingredients
  

  • 1 can condensed tomato soup, (10½ oz / 298 g)
  • ¼ cup grape jelly
  • ¼ cup vinegar
  • Seasoning Option
  • 500 grams Sausage Option, (1 lb)
  • Garnish Option

Seasoning - Use 1 Item

  • 1 tablespoon prepared yellow mustard
  • 1 tablespoon Worcestershire sauce
  • hot pepper sauce, a few drops
  • 1 tablespoon prepared horseradish

Sausage - Use 1 Item

  • hot dogs, cut into 1 inch pieces
  • kielbasa, cut into bite size pieces
  • smoked cocktail sausage links
  • salami, cubed

Garnish - Use 1 Item

  • 1 can pineapple chunks, drained, (20 oz / 567 g)
  • 2 large green bell peppers, cut into ¾ inch squares
  • 10 spring onions, cut into 1½ inch pieces
  • 1 jar dill pickles, drained, cut into ¼ inch slices, (about 1 lb / 500 g), Shortcut

Instructions
 

  • To a 2 quart saucepan on medium heat, add the soup, jelly, vinegar, and Seasoning Option. Heat until jelly melts and is mixed in and mixture is very warm but not boiling.
  • While the soup mixture is heating, using toothpicks or cocktail picks, place 1 Sausage Option and 1 Garnish Option on each toothpick or pick.
  • Add the toothpick items to the sauce as it is heating, and heat the items.
  • Serve hot, enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Tomato Soup, Fridge Dill Pickles.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS
Rolo Crackers
February 7, 2021 Lee
Leave a comment

Rolo Crackers

Adapted from an internet recipe.
I seen these on the internet on various sites from time to time and decided to give this a try. I made these on 7 Feb 2021, and they very good! I made a batch of these after I was baking some cookies, so I did not turn on the oven just for these. No quantities are given, this is a make as much or as little as you desire. Highly recommended for a quick dessert.
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Course Dessert
Cuisine American
Servings 0

Equipment

  • Oven

Ingredients
  

  • Rolo candies
  • butter crackers, Ritz or store brand

Instructions
 

  • Preheat your oven to 180° C (350° F) or as I did, just use the oven after baking another dish. Line a baking sheet with parchment paper.
  • Unwrap the Rolo candies and count out the butter crackers, you will need twice as many crackers as Rolo candies. For this batch I used 20 candies.
  • Place butter crackers upside down on the parchment paper.
  • Place a Rolo candy in the center of each cracker. Bake for 5 minutes and remove from oven.
  • As soon as the sheet is removed from the oven, place a butter cracker, right side up, on top of a Rolo candy and push down to make a sandwich cookie. Repeat with remaining crackers.
  • Remove from the sheet to a plate and allow to cool. When cooled, serve and enjoy.

Notes

Low cost per serving.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,DESSERTS
Herbed Seafood Mousse
February 6, 2021 Lee
Leave a comment

Herbed Seafood Mousse

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 26.
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 5 cups. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Passive Time 4 hours
Course Appetizer
Cuisine American
Servings 16 appetizer servings

Equipment

  • Food Processor / Blender
  • Electric Mixer
  • 6 Cup Mold / Ring Mold

Ingredients
  

  • 2 envelopes unflavored gelatin
  • ½ cup water
  • Seafood Option
  • 1 can Soup Option, (10½ oz / 298 g)
  • 2 eggs, separated
  • 2 tablespoons lemon juice
  • 2 tablespoons onion, finely diced
  • ¼ teaspoon dried Herb Option, crushed
  • Accompaniment Option

OPTIONS

Seafood - Use 1 Item

  • 1 can salmon, drained, (1 lb / 454 g), Shortcut
  • 2 cans shrimp, small or tiny, drained, (about 4 oz / 113 g each)
  • 3 cans tuna, drained, (5 oz / 142 g each)

Soup - Use 1 Item

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

Herb - Use 1 Item

  • dill weed
  • tarragon leaves
  • basil

Accompaniment - Use 1 Item

  • bread squares, toasted, (rusks)
  • assorted crackers
  • assorted raw vegetables

Instructions
 

  • To a small saucepan, add the water and sprinkle the gelatin over the water. Place saucepan on low heat, heat until the gelatin is completely dissolved, stirring often. Remove from heat.
  • To a blender or food processor, add the Seafood, Soup, and Herb Options, egg yolks, lemon juice, onion, and gelatin mixture.
  • Cover and mix or process until mixture is smooth.
  • In a medium size mixing bowl, add the egg whites and using a mixer, beat the whites until stiff peaks form.
  • Fold the soup mixture into the egg whites.
  • Pour mixture into a 6 cup mold / ring mold. Cover and place in the fridge to set, at least 4 hours.
  • When ready to serve, invert mold on a serving tray and unmold.
  • Serve with Accompaniment Option, enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Celery Soup, Condensed Cream of Mushroom Soup.
* Fair Value $1.01 to $1.50 per Serving,APPETIZERS / SNACKS
Make-ahead Canapés
February 4, 2021 Lee
Leave a comment

Make-ahead Canapés

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 25.
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 2½ cups of spread. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Course Appetizer
Cuisine American
Servings 0

Equipment

  • Oven

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 cup Cheese Option, shredded
  • Protein Option
  • 1 clove garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • Bread Option
  • paprika, as needed

OPTIONS

Soup - Use 1 Item

  • condensed Cheddar cheese soup, Shortcut
  • condensed cream of celery soup, Shortcut
  • condensed cream of mushroom soup, Shortcut
  • condensed cream of onion soup

Cheese - Use 1 Item

  • Sharp Cheddar cheese
  • Swiss cheese
  • Provolone cheese
  • Muenster cheese

Protein - Use 1 Item

  • 250 grams cooked ham, ground, (½ lb)
  • 4 hard boiled eggs, peeled, chopped, Shortcut
  • 1 can tuna, drained, flaked, Shortcut
  • 1 can chicken, drained, (5 oz / 141 g)

Bread - Use 1 Item

  • melba toast rounds
  • party rye
  • French bread, thinly sliced
  • bagels, thinly sliced

Instructions
 

  • In a medium size mixing bowl, add the Soup, Cheese, and Protein Options, garlic, and parsley. Stir together until well mixed.
  • Spread mixture on the Bread Option and place on baking sheets.
  • Sprinkle with paprika as desired and place in a freezer until firm.
  • Wrap canapés in foil or place in freezer bags. Return to freezer until needed.
  • When you are ready to prepare some canapés, preheat your oven to 190° C (375° F). Line baking sheet(s) with parchment paper. Take out from the freezer the amount of canapés you want to prepare. While frozen, cut the party rye into halves, cut the French bread into quarters. Place canapés on parchment on a baking sheet. Bake frozen canapés for 15 minutes or until golden brown.
  • Serve and enjoy.

Notes

Low cost.
Shortcuts: Condensed Cheddar Cheese Soup, Condensed Cream of Celery Soup, Condensed Cream of Mushroom Soup, Hard Boiled Eggs, Fresh Tuna. 
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS
Rumaki Spread
February 4, 2021 Lee
Leave a comment

Rumaki Spread

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 24.
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 Appetizer
Cuisine American
Servings 16 appetizer servings

Equipment

  • Food Processor / Blender

Ingredients
  

  • 6 slices bacon
  • 500 grams chicken livers, (1 lb)
  • 2 envelopes unflavored gelatin
  • Liquid Option
  • 1 can Soup Option, (10½ oz / 298 g)
  • ¼ cup water chestnuts, chopped
  • Flavoring Option
  • Accompaniment Option

OPTIONS

Liquid - Use 1 Item

  • ¼ cup dry sherry, plus ½ cup water
  • ¼ cup dry white wine, plus ½ cup water
  • ¾ cup water
  • ¾ cup apple juice

Soup - Use 1 Item

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

Flavoring - Use 1 Item

  • ¼ cup spring onion, chopped
  • 2 hard boiled eggs, peeled, chopped, Shortcut
  • 2 tablespoons fresh chives, chopped
  • 1 teaspoon yellow curry powder

Accompaniment - Use 1 Item

  • rye toast
  • melba toast
  • wheat crackers
  • French bread, sliced

Instructions
 

  • In a large non stick pan on medium heat, cook bacon until crisp, remove from pan, leaving bacon fat in pan, drain bacon on paper towels, then crumble and set aside.
  • To the same pan with the bacon fat, add the chicken livers. Cook until the livers are tender yet still pink inside. Stir the livers around often while cooking. Remove pan from heat.
  • To a small saucepan, add the Liquid Option and sprinkle the gelatin over the liquid. Place saucepan on low heat, heat until the gelatin is completely dissolved, stirring often. Remove from heat.
  • Add the Soup Option, cooked chicken livers, and Liquid Option to a blender or food processor. Blend or process until mixture is smooth.
  • Pour mixture into a medium size bowl. Stir in the bacon, water chestnuts, and Flavoring Option and mix together.
  • Pour mixture into a 3 cup mold, cover and place in the fridge until set, at least 4 hours.
  • When ready to serve, unmold onto a serving tray and serve with Accompaniment Option. Enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Celery Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Chicken Soup, Hard Boiled Chicken Eggs.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS
Spicy Bean Spread
January 30, 2021 Lee
Leave a comment

Spicy Bean Spread

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 23.
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 3 cups.
Print Recipe
Prep Time 20 minutes
Course Appetizer
Cuisine American
Servings 0

Equipment

  • Blender

Ingredients
  

  • ½ cup vegetable oil
  • Flavoring Option
  • Seasoning Option
  • 1 clove garlic, minced
  • ⅛ teaspoon black pepper
  • 1 can chick peas, drained, (16 oz / 452 g)
  • 1 can Soup Option, (10½ oz / 298 g)
  • 3 tablespoons fresh parsley, chopped
  • Accompaniment Option

OPTIONS

Flavoring - Use 1 Item

  • 3 tablespoons lemon juice
  • ¼ cup taco sauce
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons red wine vinegar

Seasoning - Use 1 Item

  • 3 tablespoons toasted sesame seeds
  • 2 tablespoons onion, finely diced
  • 2 tablespoons fresh chives, chopped
  • ¼ cup green chilies, diced

Soup - Use 1 Item

  • condensed cream of onion soup
  • condensed chili beef soup, no longer produced by Campbell's
  • condensed split pea with ham & bacon soup
  • condensed bean & bacon soup

Accompaniment - Use 1 Item

  • torn pita bread
  • tortilla chips
  • melba toast
  • assorted crackers

Instructions
 

  • To a blender, add the oil, Flavoring and Seasoning Options, garlic, and black pepper. Cover and blend until mixture is smooth.
  • Add the drained chick peas, cover, and blend until smooth. Stop and scrape down sides as needed.
  • Pour the chick pea mixture into a medium size mixing bowl, then add the Soup Option and parsley. Mix together until smooth. Cover and place in the fridge to chill.
  • Serve with Accompaniment Option, enjoy.

Notes

I cannot price this as I have not seen those soup flavors in Thailand, yet. When I find the soups I will price this, for now I will say this is Fair cost per serving.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS
Tomato Cheese Fondue
January 29, 2021 Lee
Leave a comment

Tomato Cheese Fondue

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 22.
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 3½ cups. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Appetizer
Cuisine American
Servings 0

Equipment

  • Fondue Pot

Ingredients
  

  • 2 tablespoons butter
  • 1 cup tomatoes, diced
  • ½ cup onion, diced
  • 1 clove garlic, minced
  • 1 can Soup Option, (10½ oz / 298 g)
  • Seasoning Option
  • Cheese Option, shredded
  • Dipper Option

Soup - Use 1 Item

  • condensed cream of mushroom soup, Shortcut
  • condensed cream of onion soup
  • condensed cream of celery soup, Shortcut
  • condensed Cheddar cheese soup, Shortcut

OPTIONS

Seasoning - Use 1 Item

  • ½ teaspoon dried oregano
  • ½ teaspoon dried marjoram
  • ⅛ teaspoon hot pepper sauce
  • ¼ teaspoon dry mustard

Cheese - Use 1 Item

  • 750 grams Sharp Cheddar cheese, (1½ lb)
  • 500 grams Swiss cheese, (1 lb)
  • 750 grams Gruyere cheese, (1½ lb)
  • 750 grams Monterey Jack cheese, (1½ lb)

Dipper - Use 1 Item

  • French bread cubes
  • celery sticks
  • corn chips
  • apple wedges

Instructions
 

  • In a large saucepan on medium heat, melt the butter, then add the tomatoes, onion, and garlic. Cook, stirring often, for about 10 minutes or until slightly thickened.
  • Stir in the Soup and Seasoning Options. Gradually add the Cheese Option, stirring after each addition until smooth.
  • When the cheese mixture is smooth, pour into a fondue pot and keep warm.
  • Serve with Dipper Option, enjoy.

Notes

This is high cost per serving just based on the amount of cheese used, but it certainly sounds like it would be worth it.
Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup, Condensed Cheddar Cheese Soup.
* High Cost $1.51+ per Serving,APPETIZERS / SNACKS