View Full Version : Some Recipes From The Campbell's Cookbook



rhodry69
September 24th, 2006, 12:16 PM
Campbell’s Tuna Tortellini Soup


I Made This The Other Day And Made A Few Changes. I Chopped Up 1 Onion, 1 Stalk Of Celery, 2 Cloves Garlic Minced & Chopped Half A Green Pepper. Omitted The Tuna.

I Sautéed The Vegetables For A Few Minutes Until Softened Then Boiled In The Chicken Broth, Then Proceeded With Recipe As Per Directions.


1 Can Campbell’s Condensed Cream Of Broccoli
Or Cream Of Chicken Soup
1 Can Campbell’s Condensed Chicken Broth
¼ Tsp Dried Basil, Crushed
1/8 Tsp Garlic Powder
2 Cups Fresh Or Frozen Cheese Filled Tortellini
1 Cup Frozen Whole Kernel Corn
1½ Cups Milk
1 - 6½ Oz Can Tuna, Drained
2 Tbsp Diced Pimento
Chopped Fresh Parsley For Garnish


In 3-quart Saucepan, Combine Soup, Broth, Basil & Garlic. Cover; Over High Heat, Bring To A Boil.

Add Tortellini And Corn. Reduce Heat To Low. Cover; Cook 10 Minutes Or Until Tortellini Is Tender, Stirring Occasionally.

Add Milk, Tuna & Pimento; Heat Through, Stirring Occasionally. Garnish With Parsley, If Desired.


Makes About 6 Cups.

rhodry69
September 24th, 2006, 12:17 PM
Campbell’s Tortilla Soup


1 Lime
½ Cup Chopped Onion
½ Tsp Ground Cumin
1/8 Tsp Dried Oregano Leaves, Crushed
1 Clove Garlic, Minced
1 Can Campbell’s Condensed Chicken Broth
1 Soup Can Water
½ Cup Chopped Tomato
1 4-oz Can Chopped Green Chilies
1 Cup Cooked Chicken, Chopped
3 Corn Tortillas
Shredded Monterey Jack Or Cheddar Cheese
1 Cup Shredded Lettuce


Cut 3 Thin Slices From Lime; Set Aside. Squeeze 1 Teaspoon Juice From Remaining Lime; Set Aside.

In 2-quart Saucepan Over Medium Heat, In 1 Tablespoon Hot Oil, Cook Onion, Cumin, Oregano & Garlic Until Onion Is Tender.

Add Broth, Water, Tomato, Chilies, Chicken & Reserved Lime Juice. Heat To Boiling. Reduce Heat To Low, Cook 10 Minutes.

Meanwhile, Cut Tortillas Into Thin Strips. In 10-inch Skillet, Heat ½ Inch Of Oil To 375°f. Fry Tortillas Strips, A Few At A Time Until Crisp. Remove To Paper Towels To Drain.

Place Several Tortilla Strips In 3 Bowls. Ladle Soup Into Bowls, Sprinkle With Cheese. Top With Reserved Lime Slices & Lettuce. Serve Immediately.

Substitute Tortilla Chips Or Crumbles Taco Shells For Corn Tortilla Strips.


Make About 3½ Cups.

rhodry69
September 24th, 2006, 12:18 PM
Campbell’s Tomato Vegetable Beef Stew


½ Lb Ground Beef
1 Can Campbell’s Condensed Tomato Soup
½ Soup Can Water
1½ Cups Frozen Mixed Vegetables
1 Tsp Worcestershire Sauce


In 1½ Quart Saucepan Over Medium Heat, Cook Beef Until Browned And No Longer Pink, Stirring To Break Up Meat. Spoon Off Fat.

Stir In Soup & Water. Add Vegetables And Worcestershire Sauce. Heat To Simmering. Cook 10 Minutes Or Until Vegetables Are Tender, Stirring Occasionally.


Makes About 3 Cups.

rhodry69
September 24th, 2006, 12:18 PM
Campbell’s Spicy Bean Soup


1 Tbsp Vegetable Oil
½ Cup Chopped Green Pepper
½ Cup Chopped Onions
1 Can Campbell’s Condensed Tomato Soup
1 - 19 Oz Can Chick Peas, Drained
1 - 19 Oz Can Black Or Kidney Beans, Drained
1 Soup Can Water
1 Tsp Worcestershire Sauce
1/8 Tsp Hot Pepper Sauce
1 Cup Shredded Cheddar
Or Monterey Jack Cheese


In A 3-quart Saucepan Over Medium Heat, In Hot Oil, Cook Green Pepper & Onions 5 Minutes, Stirring Occasionally.

Add Soup, Beans, Water, Worcestershire Sauce & Hot Pepper Sauce. Heat To Boiling; Stirring Occasionally. Cover; Cook 5 Minutes. Serve Topped With Shredded Cheese.


Makes 6 Cups.

rhodry69
September 24th, 2006, 12:19 PM
Campbell’s Smoked Turkey Bean Soup


1 Tbsp Vegetable Oil
1 Medium Onion, Chopped
2 Cloves Garlic, Minced
1 Can Campbell’s Condensed Cream Of Potato
Or Cream Of Chicken Soup
1 - 16 Oz Can White Cannelloni Or White Kidney Beans, Drained
1 Soup Can Water
¼ Lb Smoked Turkey Breast, Cut Into ½” Cubes, About 1 Cup
1 Tsp Paprika
1 Tbsp Chopped Fresh Parsley


In 2-quart Saucepan Over Medium Heat, In Hot Oil, Cook Onion & Garlic Until Tender, Stirring Occasionally.

Stir In Soup, Beans, Water, Turkey & Paprika. Heat To Boiling. Reduce Heat To Low. Cook 5 Minutes. Stir In Parsley. Garnish With Fresh Parsley Sprig, If Desired.

You Can Substitute Leftover Roast Turkey Or Baked Ham For The Smoked Turkey.


Makes About 4½ Cups.

rhodry69
September 24th, 2006, 12:19 PM
Campbell’s Shortcut Brunswick Stew


2 Slices Bacon
½ Cup Chopped Onion
1 Can Campbell’s Condensed Tomato Soup
1 Soup Can Water
1 Tsp Worcestershire Sauce
Generous Dash Pepper
1 - 10 Oz Pkg Frozen Lima Beans
1 - 10 Oz Pkg Frozen Whole Kernel Corn
Or 2 Cups Fresh
2 Cups Cubed Cooked Chicken


In 3-quart Saucepan Over Low Heat, Cook Bacon Until Crisp. Transfer To Paper Towel To Drain, Reserving 1 Tablespoon Drippings In Pan. Crumble Bacon; Set Aside.

Increase Heat To Medium; Cook Onions Until Tender, Stirring Occasionally.

Stir In Soup, Water, Worcestershire & Pepper. Heat To Boiling. Add Lima Beans & Corn. Return To Boiling. Stir To Separate Vegetables. Reduce To Low. Cover; Cook 20 Minutes Stirring Occasionally.

Stir In Chicken & Reserved Bacon; Heat Through.


Makes 6 Cups.

rhodry69
September 24th, 2006, 12:20 PM
Campbell’s Sausage Corn Chowder



8 Oz Bulk Pork Sausage
½ Cup Sliced Green Onions
1 Can Campbell’s Condensed Cream Of Chicken Soup
1 Soup Can Milk
1 - 8 Oz Can Whole Kernel Corn, Undrained
½ Cup Shredded Swiss Or Emmemtal Cheese
¼ Tsp Hot Pepper Sauce


In 3-quart Saucepan Over Medium Heat; Cook Sausage Until Browned, Stirring To Separate Meat. Spoon Of Fat.

Add Green Onions. Cooke 1 Minute, Stirring Occasionally.

Stir In Soup, Milk, Corn, Cheese & Hot Pepper Sauce. Heat Through, Stirring Occasionally.


Makes 4½ Cups.

rhodry69
September 24th, 2006, 12:21 PM
Campbell’s Pasta Parmesan


2 Tbsp Vegetable Oil
1 Lb Boneless Skinless Chicken Breasts, Cut Into Cubes
¼ Cup Chopped Onion
1 Can Campbell’s Condensed Cream Of Broccoli
Or Cream Of Chicken Soup
2 Tbsp Milk
1 Tbsp Dry Sherry
1 Cup Sliced Fresh Mushrooms
1 Cup Cooked Broccoli Flowerets
½ Cup Grated Parmesan Cheese
Hot Cooked Noodles


In 10-inch Skillet Over Medium Heat, In Hot Oil, Cook Chicken And Onion Until Chicken Is Browned & Onion Is Tender.

Stir In Soup, Milk & Sherry. Add Mushrooms, Broccoli & ½ Cup Cheese. Reduce Heat To Love. Cover; Cook 10 Minutes Or Until Chicken Is No Longer Pink, Stirring Occasionally.

Serve Over Hot Noodles. Sprinkle With Additional Cheese.


Makes 4 Servings.

Also, May Substitute ½ Cup Thinly Sliced Green & Red Peppers For The Broccoli.

rhodry69
September 24th, 2006, 12:22 PM
Campbell’s Mandarin Chicken


1 Can Campbell’s Condensed Chicken Broth, Divided
2 Tbsp Cornstarch
¼ Cup Vinegar
¼ Cup Sugar
1 Tbsp Soy Sauce
½ Tsp Ground Ginger
1 - 8 Oz Can Sliced Water Chestnuts, Drained
1 Lb Boneless, Skinless Chicken Breast, Cut Into 1” Cubes
1 Sm Green Or Sweet Red Pepper, Cut Into Strips
1 - 11 Oz Can Mandarin Orange Segments, Drained
Hot Cooked Rice


In Cup, Stir Together ¼ Cup Chicken Broth & The Cornstarch Until Well Blended; Set Aside.

In 10 Inch Skillet Over Medium Heat, Combine Remaining Broth, Vinegar, Sugar, Soy Sauce, Ginger & Water Chestnuts. Heat Mixture To Boiling.

Add Chicken To Skillet. Reduce Heat To Low. Cook 10 Minutes. Add Green Pepper; Cook 3 Minutes More Or Until Chicken Is Not Longer Pink.

Stir In Cornstarch Mixture. Cook Over Medium Heat Until Mixture Boils & Thickens, Stirring Constantly. Gently Stir In Oranges.

Serve Over Rice. Garnish With Orange Peel & Fresh Parsley Sprig If Desired.


Makes 4 Servings.

rhodry69
September 24th, 2006, 12:22 PM
Campbell’s Macaroni Ratatouille Soup


1 Lb Mild Italian Sausage, Casing Removed
1 Medium Onion, Chopped
2 Cloves Garlic, Minced
½ Tsp Dried Oregano, Leaves, Crushed
1 Can Campbell’s Condensed Tomato Soup
1 Can Campbell’s Condensed Beef Broth
1 – 8 Oz Can Tomatoes, Undrained & Cut Up
2 Cups Water
1 Lb Eggplant, Cut Into ½ Inch Pieces
½ Tsp Pepper
½ Cup Uncooked Elbow Macaroni
Chopped Fresh Parsley & Grated Parmesan Cheese For
Garnish


In 5-quart Dutch Oven Over Medium Heat, Cook Sausage, Onion, Garlic & Oregano Until Sausage Is Browned, Stirring To Separate Sausage. Spoon Off Fat.

Add Soup, Broth, Undrained Tomatoes, Water, Eggplant & Pepper. Heat To Boiling. Reduce Heat To Low. Cover; Cook 15 Minutes, Stirring Occasionally.

Stir In Macaroni, Cook 10 Minutes More Or Until Macaroni Is Tender, Stirring Occasionally. Garnish With Parsley & Cheese If Desired.


Makes About 7 Cups.

rhodry69
September 24th, 2006, 12:23 PM
Campbell’s Hint Of Mint Pea Soup


1 Can Campbell’s Condensed Cream Of Potato Soup*
1 Can Campbell’s Condensed Chicken Broth
1 - 10 Oz Pkg Frozen Peas
1 Tbsp Lemon Juice
¾ Tsp Chopped Fresh Mint Leaves
Or ¼ Tsp Dried Mint Leaves, Crushed
1/8 Tsp Ground White Pepper
½ Cup Milk
Fresh Mint Leaves & Walnuts For Garnish


In 2-quart Saucepan, Stir Soup & Broth Until Smooth. Add Peas. Over Medium Heat, Heat To Boiling, Stirring Occasionally. Reduce Hat To Low. Cover; Cook 8 Minutes Or Until Peas Are Tender.

In Covered Blender Or Food Processor, Blend Soup Mixture, Lemon Juice, ¾ Teaspoon Fresh Mint & Pepper Until Smooth. Return Mixture To Saucepan.

Gradually Stir In Milk. Over Medium Heat, Heat Through, Stirring Occasionally. Garnish With Fresh Mint & Walnuts, If Desired.

*if Not Available, Substitute 1 Can Campbell’s Condensed Cream Of Celery Soup & Add 1 Medium Potato, Cooked, Peeled & Diced (about 2/3 Cup).


Makes 4 Cups.

rhodry69
September 24th, 2006, 12:23 PM
Campbell’s Ham Barley Soup


3 Tbsp Butter Or Margarine
1 Cup Sliced Fresh Mushrooms
½ Cup Chopped Onion
¼ Tsp Dried Thyme Leaves, Crushed
2/3 Cup Regular Pearl Barley
1 Can Campbell’s Condensed Chicken Broth
1 Can Campbell’s Condensed Beef Broth
1½ Cups Water
¼ Tsp Pepper
1½ Cups Milk
¼ Lb Cooked Ham, Cut Into 1½” Matchstick Thin Strips
1 Cup Frozen Peas


In 4-quart Saucepan Over Medium Heat, In Hot Butter, Cook Mushrooms, Onion & Thyme. 3 Minutes, Stirring Occasionally. Add Barley; Cook 2 Minutes Until Golden, Stirring Often.

Add Broths, Water & Pepper. Cover; Heat To Boiling. Reduce Heat To Low. Cook 40 Minutes.

Stir In Milk, Ham & Peas. Cook 5 Minutes More Or Until Barley Is Tender.


Makes About 6½ Cups.

rhodry69
September 24th, 2006, 12:24 PM
Campbell’s Ginger Chicken Stir-fry


3 Tbsp Vegetable Oil
1 Lb Boneless, Skinless Chicken Breasts,
Or Thighs, Cut Into Strips
4 Cups Fresh Assorted Vegetables
1 Clove Garlic, Minced
1 Can Campbell’s Condensed Chicken Broth
2 Tbsp Cornstarch
1 Tbsp Soy Sauce
½ Tsp Ground Ginger
Hot Cooked Noodles Or Rice


In 10-inch Skillet Or Wok Over Medium-high Heat, In 2 Tablespoons Hot Oil, Stir-fry Chicken Until Browned & No Longer Pink.

In Same Skillet In Remaining 1 Tablespoon Oil, Stir-fry Vegetables In Remaining Oil Until Tender-crisp.

Meanwhile, In A Bowl, Combine Broth, Cornstarch, Soy Sauce & Ginger Until Smooth. Add To Skillet Along With Reserved Chicken. Cook Until Mixture Boils & Thickens, Stirring Constantly. Serve Over Noodles.


Makes 4 Cups.

rhodry69
September 24th, 2006, 12:24 PM
Campbell’s Country-style Smothered Chicken


2 Slices Bacon
2½ - 3 Lb Broiler-fryer Chicken, Cut Up
1 Can Campbell’s Condensed Cream Of Mushroom Soup
1 Clove Garlic, Minced
1 Tsp Dried Basil, Crushed
1 Medium Onion, Sliced
Hot Cooked Rice


In 10-inch Skillet Over Medium Heat, Cook Bacon Until Crisp. Transfer To Paper Towels To Drain, Reserving Drippings In Pan. Crumble Bacon, Set Aside

Over Medium Heat, In Hot Drippings, Cook Chicken 10 Minutes Or Until Browned On All Sides. Spoon Of Fat.

Add Soup, Garlic & Basil; Stir Until Smooth. Heat To Boiling. Reduce Heat To Low. Cover & Cook 20 Minutes.

Add Onion. Cover; Cook 15 Minutes More Or Until Chicken Is Not Longer Pink & Juices Run Clear, Stirring Occasionally. Sprinkle With Reserved Bacon.

Serve Over Hot Cooked Rice.


Makes 6 Servings.

rhodry69
September 24th, 2006, 12:25 PM
Campbell’s Country Chicken Stew


2 Slices Bacon, Sliced
1 Med Onion, Sliced
1 Tsp Dried Oregano Leaves, Crushed
1 Can Campbell’s Condensed Cream Of Chicken Soup
1 Soup Can Water
4 Med Potatoes, Peeled & Cut Into Chunks
2 Med Carrots, Diagonally Sliced
1 Cup Frozen Cut Green Beans
1½ Cups Cubed Cooked Chicken
2 Tbsp Chopped Fresh Parsley


In 3-quart Saucepan Over Medium Heat, Cook Bacon Until Crisp. Transfer To Paper Towels To Drain, Reserving Drippings; Set Aside

In Hot Drippings, Cook Onion & Oregano Until Onion Is Tender.

Add Soup, Water, Potatoes & Carrots, Heat To Boiling, Stirring Occasionally. Reduce Heat To Low. Cover; Cook 15 Minutes, Stirring Mixture Occasionally.

Stir In Beans. Cover; Cook 10 Minutes. Stir In Reserved Bacon & Chicken; Heat Through. Sprinkle With Parsley.


Makes About 5½ Cups.

rhodry69
September 24th, 2006, 12:26 PM
Campbell’s Chicken Mozzarella


4 Boneless, Skinless Chicken Breast Halves
2 Tbsp Flour
1 Tsp Dried Basil, Crushed
1 Tbsp Oil
1 Can Campbell’s Condensed Tomato Soup
2 Tbsp Water
4 Slices Mozzarella Cheese
¼ Cup Chopped Green Pepper


Place Chicken Breasts Between 2 Sheets Plastic Wrap. With Flat Side Of Meat Mallet Or Rolling Pin, Pound Chicken To ¼ Inch Thick. On Waxed Paper, Mix Flour & Basil. Coat Chicken Lightly With Flour Mixture.

In 10-inch Skillet Over Medium-high Heat, In Hot Oil, Cook Chicken 10 Minutes Or Until Chicken Is Browned On Both Sides.

Add Soup & Water, Stirring To Loosen Brown Bits. Reduce Heat To Low, Cover; Cook 5 Minutes Or Until Chicken Is No Longer Pink.

Uncover; Top Each Chicken Breast With A Cheese Slice & Sprinkle With Green Pepper. Heat Until Cheese Begins To Melt.


Makes 4 Servings.

rhodry69
September 24th, 2006, 12:26 PM
Campbell’s Chicken In Spicy Peanut Sauce


6 Boneless, Skinless Chicken Breasts Halves
2 Tbsp Vegetable Oil
1 Can Campbell’s Condensed Cream Of Chicken Soup
3 Tbsp Chunky Peanut Butter
2/3 Cup Water
2 Green Onions, Sliced
1 Tsp Chili Powder
1/8 Tsp Cayenne


Place Chicken Breasts Between 2 Sheets Of Plastic Wrap. With Flat Side Of Meat Mallet Or Heavy Frying Pan Or Rolling Pin, Pound To ¼ Inch Thickness.

In 10 Inch Skillet Over Medium Heat, In Hot Oil, Cook Chicken, Half At A Time, 10 Minutes Or Until Browned On Both Sides. Remove Chicken From Skillet. Spoon Off Fat.

Add Soup, Peanut Butter, Water, Onions, Chili Powder & Pepper To Skillet; Stir Until Smooth. Heat To Boiling. Return Chicken To Skillet. Reduce Heat To Low. Cover; Cook 5 Minutes Or Until Chicken Is No Longer Pink, Stirring Occasionally.


Makes 6 Servings.

rhodry69
September 24th, 2006, 12:27 PM
Campbell’s Chicken Broccoli Soup


2 Tbsp Butter Or Margarine
1 Cup Slice Fresh Mushrooms
½ Cup Chopped Onion
½ Cup Green Or Sweet Red Pepper Cut Into 1” Strips
1 Clove Garlic, Minced
½ Tsp Dried Basil Leaves, Crushed
1 Can Campbell’s Condensed Cream Of Chicken
Or 1 Can Campbell’s Condensed Cream Of Broccoli Soup
1 Can Campbell’s Condensed Chicken Broth
1¾ Cups Milk
1½ Cups Cooked Chicken, Cut Up
1/8 Tsp Freshly Ground Black Pepper
Generous Dash Ground Nutmeg
1 Cup Broccoli Floweret’s


In 3-quart Saucepan Over Medium Heat, In Hot Butter, Cook Mushrooms, Onion, Green Pepper, Garlic & Basil Until Vegetables Are Tender, Stirring Occasionally.

Stir In Soup & Broth Until Smooth. Stir In Milk, Chicken, Black Pepper & Nutmeg. Add Broccoli; Heat To Boiling. Reduce Heat To Low. Cover; Cook 5 Minutes Or Until Broccoli Is Tender.


Makes About 6 Cups.

rhodry69
September 24th, 2006, 12:29 PM
Campbell’s Broccoli Fish Chowder


3 Tbsp Butter Or Margarine
1 Cup Sliced Celery
1 Cup Chopped Onion
2 Cloves Garlic, Minced
¼ Cup Chablis Or Other Dry White Wine
2 Cans Campbell’s Condensed Cream Of Broccoli
Or Cream Of Chicken Soup
2 Cups Milk
1 Lb Firm White Fish Fillets, Cut Into 1” Pieces
2 Tbsp Diced Pimento
Generous Dash Cayenne


In 3-quart Saucepan Over Medium Heat, In Hot Butter, Cook Celery, Onion & Garlic Until Tender, Stirring Often.

Add Wine; Cook 2 Minutes. Add Soup; Stir Until Smooth. Gradually Stir In Milk. Add Fish, Pimento & Pepper. Heat To Boiling. Reduce Heat To Low. Cover; Cook 5 Minutes Or Until Fish Flakes Easily When Tested With Fork.


Makes About 6 Cups.

rhodry69
September 25th, 2006, 09:34 AM
Campbell’s Mustard Chicken Bites


1 Can Campbell’s Condensed Cream Of Chicken Soup
2 Tbsp Dijon Mustard
1 Tbsp Chopped Fresh Dill
Or ½ Tsp Dried Dill Weed, Crushed
1 Tsp Lemon Juice
2 Cloves Garlic, Minced
1½ Lb Boneless, Skinless Chicken Breasts, Cut Into 1¼ Inch
Cubes
¼ Cup Milk


In Large Bowl, Stir Together Soup, Mustard, Dill, Lemon Juice & Garlic. Reserve ½ Cup Of Soup Mixture Of Marinade For Dipping Sauce. Add Chicken To Remaining Soup Mixture; Toss To Coat Well. Refrigerate For 2 Hours.

On Skewers, Thread Chicken. Place Skewers On Grill 6 Inches Above Glowing Coals. Grill 8 Minutes, Or Broil, Until Chicken Is No Longer Pink & Golden Brown, Turning Often. Remove Chicken From Skewers. Arrange Chicken On Serving Platter; Keep Warm.

Meanwhile, In 1-quart Saucepan Over Medium Heat, Stir Together Remaining Soup Mixture & Milk; Heat Through. Serve As Dipping Sauce With Grilled Chicken. Garnish With Dill & Lemon If Desired.


Makes About 50 Appetizers.

rhodry69
September 25th, 2006, 09:34 AM
Campbell’s Shrimp Stuffed Mushrooms


1 Can Campbell’s Condensed Cream Of Mushroom Soup
½ Lb Deveined Shelled Shrimp, Cooked & Chopped
1/3 Cup Grated Parmesan Cheese
1/3 Cup Dry Bread Crumbs
¼ Cup Finely Chopped Celery
¼ Cup Finely Chopped Green Onions
2 Tbsp Prepared Horseradish
2 Tbsp Chili Sauce
40 Lg Fresh Mushrooms
2 Tbsp Butter, Melted


In Medium Bowl, Combine Soup, Shrimp, Parmesan, Bread Crumbs, Celery, Onions, Horseradish & Chili Sauce Until Well Blended.

Remove Stems From Mushrooms; Reserve Stems For Another Use.

Lightly Brush Mushroom Caps With Melted Butter; Arrange On Rack In Broiler Pan. Spoon About 1 Tablespoon Of Stuffing Into Each Mushroom Cap.

Broil 4 Inches From Heat 4 Minutes Or Until Hot.


Variation: Prepare Stuffed Mushrooms As Above, Except Substitute 30 Cherry Tomatoes For 20 Mushrooms. Slice Tops Off Tomatoes, Scoop Out Seeds & Drain Inverted On Paper Towels. Spoon About 2 Teaspoons Stuffing Into Each Tomato. Broil As Directed Above.

rhodry69
September 25th, 2006, 09:35 AM
Campbell’s Florentine Party Appetizers


4 Eggs, Beaten
1 Can Campbell’s Condensed Cream Of Mushroom Soup
1 Cup Sharp Cheddar Cold-pack Cheese Spread Room
Temperature
2 - 10 Oz Pkgs Frozen Chopped Spinach, Thawed, Well Drained
& Finely Chopped
½ Cup Chopped Water Chestnuts
¼ Cup Finley Chopped Green Onions
1 Pkg Pillsbury Refrigerated Crescent Rolls
3 Tbsp Diced Pimento


Preheat Oven To 350°f.

In Large Bowl, Combine Eggs, Soup & Cheese Spread. Stir In Spinach, Water Chestnuts & Green Onions, Mix Well.

Unroll Crescent Rolls, But Do Not Separate. Press Onto Bottom Of 13 X 9-inch Greased Baking Pan. Gently Press Seams Together. Spread Spinach Mixture Over Dough. Top With Pimento.

Bake For 40 Minutes Or Until Knife Inserted In Centre Comes Out Clean. Let Stand 10 Minutes Before Cutting. Cut Into 1½ Inch Pieces.


Makes 40 Appetizers.

rhodry69
September 25th, 2006, 09:36 AM
Campbell’s Dilled Salmon Dip


1 Can Campbell’s Condensed Cream Of Celery
Or Cream Of Chicken Soup
¼ Cup Mayonnaise Or Sour Cream
2 Tbsp Prepared Horseradish
1 Tbsp Chopped Fresh Dill
Or 1 Tsp Dried Dill Weed, Crushed
1/8 Tsp Freshly Ground Black Pepper
1 - 7½ Oz Can Salmon, Drained & Flaked
Fresh Chopped Dill & Dill Sprig For Garnish


In Medium Bowl, Combine Soup, Mayonnaise, Horseradish, Chopped Dill & Pepper. Add Salmon; Mix Lightly. Cover & Refrigerate 15 Minutes.

To Serve; Garnish Dip With Additional Dill, If Desired. Serve With Assorted Crackers & Cut Up Vegetables.


Makes About 2 Cups.

rhodry69
September 25th, 2006, 09:37 AM
Campbell’s Crab Parmesan Toasts


1 Can Campbell’s Condensed Cream Of Mushroom Soup
1 Lb (about 3 Cups) Lump Crabmeat, Flaked
½ Cup Chopped Celery
¼ Cup Sliced Green Onions
1/8 Tsp Grated Lemon Peel
1 Tbsp Lemon Juice
1 Baguette (about 16 Inches Long)
½ Cup Grated Parmesan Cheese
Paprika


In Medium Bowl, Stir Together Soup, Crab Meat, Celery, Onions, Lemon Peel & Lemon Juice.

Diagonally Slice Bread Into ½ - ¾ Inch Slices (should Get Approximately 26 Slices). Arrange On 2 Cookie Sheets. Broil 4 Inches From Heat 2 Minutes, Turning Once, Until Toasted.

Spread 2 Tablespoons Crab Mixture On Each Bread Slice. Sprinkle With Parmesan Cheese & Paprika.

Broil 5 Minutes Or Until Lightly Browned. Serve Immediately.


Makes 26 Appetizers.

rhodry69
September 25th, 2006, 10:48 AM
Campbell’s Herb Cheesecake


3 - 8 Oz Pkgs Cream Cheese, Softened
2 Cups Sour Cream, Divided
1 Can Campbell’s Condensed Cream Of Celery Soup
3 Eggs
½ Cup Grated Romano Or Asiago Cheese
2 Cloves Garlic, Minced
1 Tbsp Cornstarch
2 Tbsp Finely Chopped Fresh Basil Leaves
Or 2 Tsp Dried Basil Leaves, Crushed
1 Tbsp Finely Chopped Thyme Leaves
Or 1 Tsp Dried Thyme, Crushed
1 Tsp Finely Chopped Fresh Tarragon Leaves
Or ¼ Tsp Dried Tarragon Leaves, Crushed
½ Tsp Cracked Pepper
Sweet Red Pepper Strips, Lemon Peel Twists
& Fresh Herbs For Garnish
Crackers, Melba Toast Or Fresh Cut-up Vegetables


Preheat Oven To 350°f.

Grease Sides & Bottom Of 9-inch Springform Pan.

In Food Processor Or Large Mixer Bowl, Combine Cheese, 1 Cup Of Sour Cream, & Soup. Blend Mixture In Food Processor Or Beat With Electric Mixture At Medium Speed, Until Smooth.

Add Eggs, Romano Cheese, Garlic, Cornstarch, Basil, Thyme, Tarragon & Pepper. Blend Or Beat Until Smooth. Turn Into Prepared Pan & Place On Jelly-roll Pan.

Bake 1 Hour Or Until Light Brown On Top. Turn Off Oven; Let Stand In Oven 30 Minutes More.

Cool In Pan On Wire Rack. Cover; Refrigerate Until Serving Time, At Least 4 Hours Or Overnight.

Spread Remaining 1 Cup Sour Cream Over Cheesecake. Garnish With Red Pepper, Lemon Twists & Assorted Fresh Herbs, If Desired. Serve With Crackers.


Makes 16 Appetizer Servings.