Archive for the ‘* Best Value $1 or Less per Serving’ Category
Split Pea & Meatball Soup
February 14, 2021 Lee
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Split Pea & Meatball Soup

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 38.
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
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 cup dry green split peas, rinsed, drained
  • 1 can Soup Option, (10½ oz / 298 g)
  • 2 cups water
  • 1 cup onion, diced
  • Herb Option
  • ⅛ teaspoon black pepper
  • 250 grams Meat Option, (½ lb)
  • ¼ cup soft breadcrumbs
  • 1 egg
  • 1 tablespoon fresh parsley, chopped
  • 1 clove garlic, minced
  • 1 cup carrots, diced
  • 1 cup Vegetable Option
  • 1 can stewed tomatoes, (14½ oz / 411 g)

OPTIONS

Soup - Use 1 Item

  • condensed beef broth
  • condensed French onion soup
  • condensed chicken broth
  • condensed Spanish style vegetable soup, no longer produced by Campbell's

Herb - Use 1 Item

  • 1 teaspoon dried summer savory, crushed
  • 1 teaspoon dried marjoram, crushed
  • ½ teaspoon rubbed sage
  • 1 teaspoon dried basil, crushed

Meat - Use 1 Item

  • ground beef
  • ground pork
  • ground turkey
  • bulk pork sausage, Shortcut

Vegetable - Use 1 Item

  • celery, sliced
  • frozen green beans, or long beans, Shortcut
  • frozen mixed vegetables
  • cucumber, peeled and diced

Instructions
 

  • To a large pot, add the peas, Soup and Herb Options, water, onion, and black pepper and mix together. Place on high heat and bring to a boil then reduce to a low simmer. Cover and cook for 1 hour.
  • While the soup is cooking, make the meatballs. In a medium size mixing bowl, add the Meat Option, bread crumbs, egg, parsley, and garlic. Mix together lightly but well, an over mixed meatball can be tough and dry.
  • Shape meat mixture into 36 meatballs using 1 rounded teaspoon for each. Set meatballs aside.
  • To the soup, add the carrot, Vegetable Option, and tomatoes. Mix together and heat to a boil.
  • Add meatballs and reduce heat to low, cover and simmer 30 minutes or until vegetables are tender and meatballs are cooked through.
  • Ladle into bowls, serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Bulk Pork Sausage, Fresh Long Beans (Pressure Cooker).
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Chili
February 13, 2021 Lee
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Chili

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 36.
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 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams Meat Option, (1 lb)
  • 1 cup onion, diced
  • 1 cup green bell pepper, diced
  • 2 cloves garlic, minced
  • 2 cans Soup Option, (10½ oz / 298 g each)
  • 1 can Vegetable Option, (15 oz / 425 g)
  • 2 tablespoons chili powder
  • 1 tablespoon vinegar
  • Garnish Option

OPTIONS

Meat - Use 1 Item

  • ground beef
  • bulk pork sausage, Shortcut
  • bulk Italian sausage, or casings removed from links, Shortcut
  • ground pork

Soup - Use 1 Item

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

Vegetable - Use 1 Item

  • kidney beans
  • mixed vegetables
  • chickpeas
  • whole kernel corn

Garnish - Use 1 Item

  • Cheddar cheese, shredded
  • green bell pepper, sliced into rings
  • sour cream, with sliced spring onion, Shortcut
  • corn chips, crushed

Instructions
 

  • In a large pot on medium heat, add the Meat Option, onion, bell pepper, and garlic. Cook until the meat is browned and onion and bell pepper tender, break up meat with a spatula as it cooks. Drain fat from pot.
  • To the pot, stir in the Soup and Vegetable Options, including the liquid from the vegetable can, also add chili powder and vinegar. Heat to boiling then reduce to a low simmer, uncovered, for 30 minutes, stirring occasionally.
  • Ladle into bowls, top with Garnish Option, enjoy.

Notes

Low cost per serving, especially if using the Shortcuts.
Shortcuts: Pork Sausage, Italian Pork Sausage, Condensed Tomato Soup, Sour Cream.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
French Pizza Slices
February 11, 2021 Lee
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French Pizza Slices

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 34.
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 Appetizer
Cuisine American
Servings 16 appetizer servings

Equipment

  • Oven

Ingredients
  

  • 250 grams bulk pork sausage, (½ lb), Shortcut
  • ½ cup onion, diced
  • 1 clove garlic, minced
  • 1 can condensed tomato soup, (10½ oz / 298 g)
  • Vegetable Option
  • ½ teaspoon Herb Option, crushed
  • Seasoning Option
  • 1 loaf French bread, 12-14 inches long, halved lengthwise
  • 1 cup Cheese Option, shredded

OPTIONS

Vegetable - Use 1 Item

  • ½ cup mushrooms, sliced
  • ½ cup green bell pepper, diced
  • ½ cup pitted ripe olives, sliced
  • ¼ cup green chilies, roasted and peeled

Herb - Use 1 Item

  • dried oregano
  • dried basil
  • dried marjoram
  • Italian seasoning, Shortcut

Seasoning - Use 1 Item

  • hot pepper sauce, a few drops
  • 1 teaspoon chili powder
  • 2 tablespoons Romano cheese, grated
  • ½ teaspoon ground cumin

Cheese - Use 1 Item

  • Mozzarella Cheese
  • Cheddar cheese
  • American cheese
  • Monterey Jack cheese

Instructions
 

  • In a large non stick pan on medium heat, add the sausage, onion, and garlic. Cook until sausage is well browned, break up sausage with the spatula as it cooks. Pour off fat.
  • To the pan, add the soup, Vegetable, Herb, and Seasoning Options. Heat to boiling, stirring often, then reduce heat to low. Simmer uncovered for 5 minutes then remove from heat and allow to cool slightly.
  • Preheat your oven to 230° C (450° F).
  • Place bread on a baking sheet, cut side up. Spoon soup mixture on bread.
  • Sprinkle with Cheese Option. Place in the oven and bake for 15 minutes or until hot.
  • Cut each bread half into 8 slices. Serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Pork Sausage, Condensed Tomato Soup, Italian Seasoning.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS
Pesto Pizza Appetizers
February 11, 2021 Lee
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Pesto Pizza Appetizers

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 33.
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 32 appetizer servings

Equipment

  • Oven
  • Pizza Pan
  • Food Processor / Blender

Ingredients
  

  • Crust Option
  • 1 can Soup Option, (10½ oz / 298 g)
  • 2 cloves garlic, minced
  • ½ cup almonds, chopped
  • ½ teaspoon dried basil leaves, crushed
  • ½ teaspoon dried oregano, crushed
  • 1 cup Vegetable Option
  • ¾ cup Parmesan cheese, grated
  • 1 cup Cheese Option, shredded

OPTIONS

Crust - Use 1 Item

  • 12 inch refrigerated prepared pizza crust
  • 2 tubes refrigerated biscuits, (7½ oz / 212 g each)
  • 500 grams frozen bread dough, thawed, (1 lb)

Soup - Use 1 Item

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

Vegetable - Use 1 Item

  • broccoli, cooked, drained, chopped
  • frozen spinach, thawed, drained, chopped
  • fresh parsley, chopped

Cheese - Use 1 Item

  • Mozzarella Cheese
  • Colby Longhorn cheese
  • Sharp Cheddar cheese

Instructions
 

  • Preheat your oven to 220° C (425° F). Grease a 12 inch pizza pan with butter. Place the refrigerated pizza crust in the pan, or pat the biscuits into the pan in a single layer, or roll out bread dough and pat out to fit pan.
  • Bake the Crust Option until top is dry, 5 minutes for the pizza crust, 10 minutes for the biscuit or bread dough. Remove from oven and set aside.
  • To a blender or food processor, add the Soup and Vegetable Options, garlic, almonds, basil, oregano, and Parmesan cheese. Blend or process until smooth.
  • Spread soup mixture evenly over crust, sprinkle with the Cheese Option.
  • Bake for 15 minutes or until pizza is hot and cheese is melted.
  • Let pizza cool slightly, then cut into squares.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcuts:  Condensed Cheddar Cheese Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Chicken Soup.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS
Miniature Quiches
February 11, 2021 Lee
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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
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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
Sweet & Sour Cocktail Sausages
February 8, 2021 Lee
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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
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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
Make-ahead Canapés
February 4, 2021 Lee
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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
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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