Archive for the ‘Ingredients – Sauces’ Category
Fruited Barbecue Sauce
April 27, 2021 Lee
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Fruited Barbecue Sauce

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 185.
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.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings 2 cups of sauce

Ingredients
  

  • 2 tablespoons vegetable oil
  • ½ cup onion, diced
  • 1 clove garlic, minced
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 cup Preserves Option
  • ¼ cup Liquid Option
  • 1 tablespoon soy sauce

OPTIONS

Soup - Use 1 Item

  • condensed beef broth, or 2½ cups fresh broth
  • condensed chicken broth, or 2½ cups fresh broth, Shortcut
  • condensed French onion soup

Preserves - Use 1 Item

  • apricot preserves
  • peach preserves
  • orange marmalade

Liquid - Use 1 Item

  • lemon juice
  • cider vinegar
  • lime juice

Instructions
 

  • Heat the oil in a 2 quart saucepan on medium heat, when hot, add the onion and garlic. Sauté until tender.
  • Stir in all remaining ingredients, reduce heat to low and simmer for 15 minutes, stirring occasionally.
  • Use to marinate and baste chicken or ribs, then heat remaining sauce to pour over the meat. Enjoy.

Notes

Shortcut: Chicken Broth (Pressure Cooker).
Ingredients - Sauces
Curry Sauce
April 24, 2021 Lee
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Curry Sauce

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 184.
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. The curry powder used in this recipe would be the yellow 'Indian' curry, not the red 'Thai' curry paste. 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 butter
  • ¼ cup onion, diced
  • 2 teaspoons yellow curry powder
  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup Liquid Option
  • ½ cup Fruit Option
  • Garnish Option

OPTIONS

Soup - Use 1 Item

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

Liquid - Use 1 Item

  • chicken broth, Shortcut
  • apple juice
  • water
  • pineapple juice

Fruit - Use 1 Item

  • tomato, diced
  • apple, diced
  • pear, chopped
  • crushed pineapple, drained

Garnish - Use 1 Item

  • raisins
  • salted peanuts
  • cashews
  • toasted flaked coconut

Instructions
 

  • In a 2 quart saucepan on medium heat, melt the butter, when it is hot, add the onion and curry powder. Stir occasionally and cook the onion until it is tender.
  • Add the Soup and Liquid Options to the saucepan, stir until well blended.
  • To the saucepan, add the Fruit Option, stir in and heat through.
  • Top with Garnish Option, serve over meat and poultry dishes, or even rice. Enjoy.

Notes

Shortcuts: Condensed Tomato Soup, Condensed Cream of Celery Soup, Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup, Chicken Broth (Pressure Cooker).
Ingredients - Sauces
Sour Cream Sauce
April 21, 2021 Lee
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Sour Cream Sauce

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 183.
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 butter
  • Vegetable Option
  • Seasoning Option
  • 1 can Soup Option, (10½ oz / 298 g)
  • ⅓ cup sour cream, Shortcut
  • ⅓ cup milk, and as needed

OPTIONS

Vegetable - Use 1 Item

  • ½ cup mushrooms, sliced
  • ⅓ cup onion, diced
  • ½ cup celery, diced
  • ½ cup carrot, shredded

Seasoning - Use 1 Item

  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon paprika
  • ¼ teaspoon yellow curry powder,
  • ¼ teaspoon dried tarragon, crushed

Soup - Use 1 Item

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

Instructions
 

  • Melt the butter in a medium sized (2 quart) saucepan on medium heat, when hot, add the Vegetable and Seasoning Options, and cook, stirring occasionally, until tender.
  • Stir in the Soup Option, sour cream, and milk. Stir occasionally until heated through. Thin to desired consistency with additional milk as needed.
  • Serve over meat dishes, vegetables, pasta, or even rice dishes. Enjoy.

Notes

Shortcuts: Condensed Cream of Celery Soup, Sour Cream.
Ingredients - Sauces
Cheese Sauce
April 21, 2021 Lee
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Cheese Sauce

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 182.
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 10 minutes
Servings 2 cups of sauce

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • Liquid Option
  • Cheese Option
  • Seasoning Option

OPTIONS

Soup - Use 1 Item

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

Liquid - Use 1 Item

  • ⅓ cup milk
  • ⅓ cup milk, plus 2 tablespoons sherry
  • ⅓ cup milk, plus ½ cup sour cream, Shortcut
  • ⅓ cup beer

Cheese - Use 1 Item

  • 1½ cups sharp Cheddar cheese, shredded
  • 85 grams cream cheese, cubed, (3 oz)
  • ½ cup Parmesan cheese, grated
  • 1½ cups Swiss cheese, shredded

Seasoning - Use 1 Item

  • ½ teaspoon dry mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh parsley, chopped
  • dash ground nutmeg

Instructions
 

  • In a 2 quart saucepan, add all ingredients and stir together, place on medium heat, stir often until heated through.
  • Serve over vegetables, pasta, or hamburgers. Enjoy.

Notes

Shortcuts:  Condensed Cream of Celery Soup, Condensed Cream of Mushroom Soup, Condensed Cheddar Cheese Soup.
Ingredients - Sauces
Blender Hollandaise Sauce
April 21, 2021 Lee
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Blender Hollandaise Sauce

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 180.
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 10 minutes
Servings 2 cups of sauce

Equipment

  • Food Processor / Blender

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • 3 egg yolks, chicken or duck
  • 2 tablespoons lemon juice
  • ⅛ teaspoon Seasoning 1 Option
  • dash Seasoning 2 Option
  • ½ cup butter, melted

OPTIONS

Soup - Use 1 Item

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

Seasoning 1 - Use 1 Item

  • hot pepper sauce
  • dry mustard
  • lemon peel, grated

Seasoning 2 - Use 1 Item

  • black pepper
  • lemon pepper
  • cayenne pepper

Instructions
 

  • To a blender or food processor, add the Soup Option, egg yolks, lemon juice, Seasoning 1 and Seasoning 2 Options. Cover and blend until smooth.
  • While mixing at high speed, slowly slowly pour in butter in a steady stream and blend for 3 minutes more or until thickened.
  • Serve over eggs, fish, or vegetables. Enjoy.

Notes

Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Celery Soup.
Ingredients - Sauces
Cream Sauce
April 21, 2021 Lee
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Cream Sauce

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 179.
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 10 minutes
Servings 1 batch sauce, 1 1/2 cups

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • Liquid Option
  • Flavoring Option
  • Seasoning Option

OPTIONS

Soup - Use 1 Item

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

Liquid - Use 1 Item

  • ⅓ cup water, plus 2 tablespoons dry sherry
  • ½ cup water
  • ½ cup milk
  • ½ cup light cream, or half and half

Flavoring - Use 1 Item

  • ½ cup Swiss cheese, shredded
  • ½ cup sour cream, Shortcut
  • ½ cup mushrooms, canned or cooked, sliced
  • 2 tablespoons fresh parsley, chopped

Seasoning - Use 1 Item

  • 2 tablespoons Parmesan cheese, grated
  • ⅛ teaspoon paprika
  • 2 teaspoons fresh chives, chopped
  • ¼ teaspoon dried tarragon, crushed

Instructions
 

  • In a 2 quart saucepan, add all ingredients and stir together, place on medium heat, stir often until heated through.
  • Serve over vegetables, enjoy.

Notes

Shortcuts: Condensed Cream of Celery Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Chicken Soup, Sour Cream.
Ingredients - Sauces
Golden Mushroom Sauce
April 19, 2021 Lee
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Golden Mushroom Sauce

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 178.
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 15 minutes
Servings 2 cups sauce

Ingredients
  

  • 2 tablespoons butter
  • Vegetable Option
  • 1 can condensed golden mushroom soup, (10½ oz / 298 g)
  • Liquid Option
  • Seasoning Option

OPTIONS

Vegetable - Use 1 Item

  • 2 tablespoons shallots, diced
  • 2 tablespoons spring onion, sliced
  • ¼ cup onion, diced
  • ⅓ cup green bell pepper, diced

Liquid - Use 1 Item

  • ¼ cup dry red wine, plus ⅓ cup water
  • ¼ cup dry white wine, plus ⅓ cup water
  • ¼ cup dry sherry, plus ⅓ cup water
  • ½ cup milk

Seasoning - Use 1 Item

  • 1 tablespoon fresh parsley, chopped
  • ⅛ teaspoon dried basil, crushed, plus 2 tablespoons diced tomato
  • ⅛ teaspoon dried thyme, crushed
  • 1 tablespoon fresh chives, chopped

Instructions
 

  • In a 2 quart saucepan on medium heat, melt the butter then cook the Vegetable Option until it is tender.
  • To the saucepan, stir in the soup, then the Liquid and Seasoning Options. Bring to a boil, stirring constantly.
  • Remove from heat, use over beef, lamb, or meatloaf. Enjoy.
Ingredients - Sauces
Souper Gravy
April 15, 2021 Lee
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Souper Gravy

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 177.
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 5 minutes
Servings 1 batch of gravy, 1 1/2 cups

Ingredients
  

  • 2 tablespoons roast drippings, see Step 1
  • 1 can Soup Option, (10½ oz / 298 g)
  • Liquid Option
  • Seasoning 1 Option
  • Seasoning 2 Option

OPTIONS

Soup - Use 1 Item

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

Liquid - Use 1 Item

  • ¼ cup milk
  • ¼ cup water
  • ¼ cup sour cream, plus ⅓ cup water, Shortcut
  • 2 tablespoons dry sherry, plus 2 tablespoons water

Seasoning 1 - Use 1 Item

  • ¼ teaspoon dried tarragon, crushed
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon light soy sauce
  • ⅛ teaspoon ground nutmeg

Seasoning 2 - Use 1 Item

  • 1 tablespoon fresh chives, chopped
  • ¼ teaspoon dried marjoram, crushed
  • 1 tablespoon spring onion, sliced
  • ½ cup mushrooms, cooked

Instructions
 

  • You can make this with roast beef, roast pork, or even roast chicken or turkey. If not preparing a roast just use 2 tablespoons of butter in place of the drippings and make in a saucepan on medium heat.
  • Remove roast from pan, pour off drippings, leaving 2 tablespoons in pan.
  • Add Soup Option to the pan and stir to loosen bits in the pan.
  • Blend in the Liquid Option.
  • Stir in Seasoning 1 and Seasoning 2 Options. Place pan on medium heat and stir and heat through.
  • Pour gravy into a serving dish, serve and enjoy.

Notes

Low cost.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Celery Soup, Sour Cream.
* Best Value $1 or Less per Serving,Ingredients - Sauces
Shredded Vegetable Sauce
April 14, 2021 Lee
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Shredded Vegetable Sauce

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 176.
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 5 minutes
Servings 2 cups

Ingredients
  

  • ½ cup Vegetable 1 Option
  • Vegetable 2 Option
  • 1 can condensed chicken broth, (10½ oz / 298 g)
  • 2 tablespoons cornstarch
  • ½ cup cold water
  • Seasoning Option

OPTIONS

Vegetable 1 - Use 1 Item

  • sweet potato, peeled, shredded
  • zucchini, shredded
  • carrot, shredded

Vegetable 2 - Use 1 Item

  • 2 spring onions, sliced, white and green parts
  • ¼ cup onion, diced
  • ¼ cup green bell pepper, diced

Seasoning - Use 1 Item

  • ⅛ teaspoon ground allspice, (dash)
  • ¼ teaspoon dried marjoram, crushed
  • 1 tablespoon fresh chives, chopped

Instructions
 

  • In a 2 quart saucepan on medium heat, add Vegetable 1 and Vegetable 2 Options, and the broth. Bring to a simmer.
  • While the soup mixture is heating, mix together the cornstarch and water in a small bowl until well mixed. Stir into soup mixture when it is simmering. Bring to a boil, and boil for 1 minute.
  • Remove from heat, stir in Seasoning Option.
  • Serve over meat dishes, poultry, rice, or vegetables. Enjoy.

Notes

Low cost.
* Best Value $1 or Less per Serving,Ingredients - Sauces
Sweet & Sour Sauce
April 14, 2021 Lee
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Sweet & Sour Sauce

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 174.
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 5 minutes
Servings 2 cups

Ingredients
  

  • ⅓ cup Sweetener Option
  • 2 tablespoons cornstarch
  • Spice Option
  • 1 clove garlic, minced
  • 1 can condensed chicken broth, (10½ oz / 298 g)
  • ⅓ cup cider vinegar
  • 1-2 teaspoons light soy sauce
  • ¼ cup Vegetable Option
  • Fruit Option

OPTIONS

Sweetener - Use 1 Item

  • sugar
  • honey
  • apple jelly
  • light brown sugar, packed

Spice - Use 1 Item

  • ¼ teaspoon ground cinnamon
  • 6 whole cloves
  • 1 stick cinnamon
  • ⅛ teaspoon fresh ginger, minced

Vegetable - Use 1 Item

  • water chestnuts, sliced
  • spring onions, cut into 1 inch pieces
  • zucchini, julienned
  • green bell pepper, julienned

Fruit - Use 1 Item

  • 1 can Mandarin orange segments, drained, (226 g / 8 oz)
  • 1 cup pineapple chunks, drained
  • ½ cup cherry tomatoes, halved
  • 1 can apricot halves, drained, cut up (226 g / 8 oz)

Instructions
 

  • In a 2 quart saucepan, add the Sweetener and Spice Options, cornstarch, and garlic. Mix together. Slowly stir in the broth, then stir in the vinegar and soy sauce.
  • Place on medium high heat and bring to a boil and boil for 1 minute. Reduce heat to low. Remove cloves or cinnamon if those were used.
  • Stir in the Vegetable and Fruit Options. Heat through then remove from heat.
  • Serve over fish or poultry. Enjoy.

Notes

Low cost.
* Best Value $1 or Less per Serving,Ingredients - Sauces