Professional Documents
Culture Documents
C
Hi! ad up
ndy, and I he
My name is Ci r ov er 17 years
tchen. Fo
Campbell’s Ki am to cr eate
with my te ss America.
I have worked fo r families acro
ea t- ta st in g re ci pe s
’s Ki tc he n staff has
gr s, Campbell
Over the year ic a’ s co oks. We
d a fr ie nd sh ip with Amer tu rn , our
develope s, and in
nd out recipe colleagues
develop and se eir creations with us. My
th the power
friends share day. Through
an ge id ea s with me every co nt in ue to grow.
exch
In te rn et , ou r friendships am ed up with my
of the
ea te th is co llection, I te u our families’
To cr bring yo
the country to own
friends across u to o ca n develop your
ri te re ci pe s. Yo
ed ie nt s an d adding
favo bs ti tuting ingr ing
s, by su th e fo ll ow
creation rs. On
favorite flavo
your family’s
show you how. es helpful co
oking
pages, we’ll on also includ
This collecti We ’v e tu ck ed in
ons.
y-saving coup stuff for your
tips and mone u can get free ion
informatio n on ho w yo ls for Educat
th roug h Ca mpbell’s Labe r Me al-Mail,
kids’ school sign up fo
ra m. I al so invite you to be ll ’s Ki tc hen.
prog Camp
led daily from mpbell’s soups long
a recipe emai ed with Ca
ly co ok agine a
My fa mi y. (I can’t im n Bean
ed the compan ee
before I join nt Re ba ’s Gr
da y di nn er without my Au Cr ea m of Mushroom
holi th Campbell’s
ol e ma de wi g re ci pes from
Casser
, cr ea ti ng and sharin on of a
soup!) Fo r me the contin ti ua
tchen has been
Campbell’s Ki
adition. for you to
long family tr e recipes make it easier
I ho pe th es e fo r a home-cooked
ur fa mi ly ar ound the tabl d li ke to share
gather yo
yo u ha ve a favorite you’ .
meal. And if for my fami ly
love to try it
with me, I’d
Fondly,
dy Ayres
From the desk of Cin
Welcome to Campbell’s! . . . . . . . . . . . . . . . . . . . . . . . . 2
A letter from Cindy Ayers
Making it Yours . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
A Campbell Mom shares her ideas
Kitchen Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Cooking with soup made easy
3
Hi, I’m Anne. It seems
like only yesterday my
children were in school
and I participated in
Campbell’s Labels for Education
program. Today, I work for Campbell
and I am deeply involved with the program.
In fact, my kids call me the “Label Lady.” I
love helping parents across the country build
better schools for our children. labels from Campbell’s
Participating in the program is easy. Just save educational, recreational
free
products and your school can redeem them for the years helped earn my
and sporting equi pme nt. The labels I save d over
ical instruments.
kids new computers, software, books and musassle fundraiser my whole family
Campbell’s Labels For Education is a no-h
ucts you already use and love.
got involved with. Just save labels from prodtime, and there is no limit to the
Labels can be collected and redeemed at any
amount of merchandise your school can earn. when they were little. They tore
My kids got so excited about the program pantry. That often meant
my
labels from Campbell’s soup cans stocked in surprise for dinner!
grilled cheese sand wich es and Cam pbell’s soup
helped Campbells deliver
Over the past 29 years, families like ours have
to our schools. Together, we are
nearly $100 million in valuable merchandise label at a time!
building better schools for our children—one
Hope to hear from you soon,
4
Hi ! My name is Andrea,
and I’m the mother of three
boys, Liam (7), Patrick (9), and Daniel
(11). I work for Campbell part-time.
My job is to meet with people like you
and me who use Campbell’s products,
and gather their opinions. I ask
questions about new product ideas,
new soup flavors, advertising and
recipes.
Many of the folks I speak to are moms
who, like me, are pressed for time but still
want to prepare delicious, homemade
meals for their families. With my three
boys—four, including my husband—I
know how important it is to catch up with family at the dinner table.
That’s where Campbell’s recipes can help. In just 20 minutes or less, I can
prepare a home cooked meal I know my family will love. My boys especially
love moist and creamy dishes like Tasty 2-Step Chicken, made with
Campbell’s Cream of Mushroom soup. I can add my personal touch to make it
fit the many tastes of my hungry gang. My son Daniel loves when I add
broccoli and serve it with noodles. My husband Ed likes it served over pasta
with garlic and extra mushrooms.
I just know these recipes will please your family as much as they do mine.
Many can be made in two easy steps, with tips on how to add ingredients you
probably have on hand to make the dish your very own.
Enjoy these delicious ways to bring your family together for dinner!
5
http://www.campbellskitchen.com
ADVANCED
SEARCH
©2002 Campbell’s
Campbell’s Soup Company.
Company. All rights reserved.
reserved. A Message from our [LEGAL]
Notes:
6
Notes:
7
8
http://www.campbellskitchen.com
ADVANCED
SEARCH
©2002 Campbell’s
Campbell’s Soup Company.
Company. All rights reserved.
reserved. A Message from our [LEGAL]
9
http://www.campbellskitchen.com
ADVANCED
SEARCH
Campbell’s® Speedy
2-Step Beef Stroganoff
prep/cook time: 20 min. • Serves 4
Brown Add
1/2
cup 1
1 Tbsp.
can
SOUR
CREAM W
3
soup, sour cream, milk and
1 lb. ground beef. worcestershire. Heat
through. Serve on noodles.
For a change of pace, add 1 can of sliced mushrooms.
©2002 Campbell’s Soup Company. All rights reserved. A Message from our [LEGAL]
10
11
12
WEDNESDAY
JUNE 19, 2002
✭
13
Campbell’s® Microwave Enchilada Torte
1 lb. ground beef Prep/Cook Time: 20 min.
1 jar (16 oz.) PACE Chunky Salsa
2 tbsp. chili powder
8 (6 to 8”) flour tortillas
1 can CAMPBELL’S Cheddar Cheese Soup
1 cup shredded Cheddar cheese
Sour cream (optional)
COOK beef in skillet until browned. Pour off fat.
ADD salsa and chili powder.
LAYER 4 tortillas in 2-qt. microwave-safe shallow baking dish.
Top with half of the meat mixture and half of the soup. Repeat
layers. Top with cheese. Cover.
MICROWAVE at 70% power for 8 min. or until hot. Serve with sour
cream if desired. Serves 6.
14
Campb
ell’s Co
ntest W
Campb inners
continu
ell’s ® C ed
ranberr
1 tbsp. PREP/C y Chicken
vegetab OOK TIM
4 bonele le oil E: 20 MIN
.
ss chick
1/4 cup en breast h
each cra alves
1 can (1 nberry ju
0 3/4 o ice and
z.) CAM o
98% Fat
Free Cre PBELL’S range juice
1 tbsp. a m Cream o
dried cra of Mush f Mushro
1 tbsp. nberries room So om or
chopped up
crushed fresh sag
e or 1 ts
1/8 tsp. p. dried
pepper sage lea
4 cups c ves,
ooked in
stant wh
HEAT o ite rice
il in
ADD juic skillet. Add chic
es ke
boil. Cov , soup, cranberr n and cook unti
er and c ies, sag l browne
SERVE o o e d.
over rice k over low hea and pepper. Hea
. Serves t 5 min. t to a
4. or until d
one.
15
Campbell’s® Fast Fiesta Shepherd’s Pie
Prep/Cook Time: 20 min.
16
Campbell’s® Creamy Almond Chicken
Prep/Cook Time: 20 min.
1/4 cup butter or margarine
2/3 cup sliced almonds
6 boneless chicken breast halves
1/8 tsp. each salt and pepper
1 cup heavy cream
1 can (10 3/4 oz.) CAMPBELL’S Cream of Chicken or
98% Fat Free Cream of Chicken Soup
2 tbsp. orange marmalade
1 tbsp. Dijon mustard
1/8 tsp. red pepper flakes
SEASON chicken
wi
HEAT oil in skillet th Creole seasoning.
ADD soup, water, . Add chicken and cook until brow
chiles and lime jui ned.
done. ce. Heat to a boil.
STIR in sour crea Cook over low he
m and heat throug at 5 min. or until
h. Serve over ric
e. Serves 4.
18
Campbell’s® New Orleans Shrimp Toss
20
CAMPELL ®
CHICKEN ’S
SCAMPI
Prep/Cook Ti
me: 20 min.
2 tbsp. butter
4 boneless chic
ken breast halv
1 can (10 3/4 es
oz.) CAMPBEL
L’S Cream of Ch
Cream of Chic icken or 98%
ken Soup Fat Free
1/4 cup water
2 tsp. lemon ju
ice
2 cloves garlic,
minced or 1/4
4 cups hot cook tsp. garlic pow
der
ed capellini or
thin spaghetti
HEAT butt
er in skillet.
browned. Add chicken
and cook un
ADD soup, til
water, lemo
boil. Cover n ju
and cook ove ice and garlic. Heat to
done. Serve r low heat 5 a
with pasta. S min. or unti
erves 4. l
21
Campbell’s® Chicken
Broccoli Divan
Prep Time: 10 min. Cook Time: 30 min.
4 cups fresh or frozen PLACE broccoli in 2-qt.
broccoli shallow baking dish.
4 boneless chicken breast Top with chicken.
halves MIX soup and milk. Pour over
1 can (10 3/4 oz.) chicken. Sprinkle
CAMPBELL’S Cream with cheese. Mix bread
of Chicken or 98% Fat crumbs and butter and
Free Cream of Chicken sprinkle on top.
Soup* BAKE at 350°F. for 30 min.
1/2 cup milk Serves 4.
1/2 cup shredded Cheddar
*Also delicious with Broccoli
cheese
Cheese or Cream of Broccoli
2 tbsp. dry bread crumbs
Soup.
1 tbsp. melted butter
22
ke
ffing Ba
rk Chops & Stu
ll’s Po ®
Campbe : 30 min
.
e
Cook Tim
Tim e: 10 min. ffing
Prep Bread Stu
G E FA RM Corn
EPPERID thick
4 cups P ops, 3/4” t Free
less pork ch r 98% Fa
4 to 6 bo n e
a m o f C ry o
e le
S Cre
MPBELL’
1 can CA Soup*
f C e lery
Cream o
milk
1/3 cup ar cheese
d Chedd
shredde
1/2 cup . directio
ns.
g to pkg
u ffin g accordin king dish.
st ba
A R E co rn bread f 3-qt. shallow
PRE P nter o
across ce uffing.
stuffing
SPOON ea ch side of st
ch o ps on
rk ps.
Place po over cho
ilk. Pour . Sprinkle
p and m ntil done
MIX sou fo r 3 0 m . or u
in
400°F .
Bake at
COVER. es 4 to 6
.
ese . S erv
with che Soup.
ushroom
it h C re am of M
licious w
*Also de
23
Campbell’s Herb
®
24
25
ck Pepp er Steak
Fr anco-Amer ican Qui
®
.
Prep/Cook Time: 25 min
steak, ⁄4" thick*
3
1 lb. boneless beef sirloin
2 tbsp. vegetable oil
en or red pepper strips
3 cups fresh or frozen gre
wedges
1 medium onion, cut into
1
⁄2 tsp. garlic pow der
Gravy
CO-AMERICAN Beef
1 can (10 ⁄4 oz.) FRAN
1
sauce
1 tbsp. Worcestershire
4 cup s hot coo ked rice
strips.
SLICE beef into very thin il browned and
oil in ski llet . Add beef and stir-fry unt
HEAT 1 tbsp.
to one side of skillet.
juices evaporate. Push lic and cook until
d peppers, onion and gar
HEAT remaining oil. Ad
tender-crisp. . Serve over rice.
stershire. Heat through
ADD gravy and Worce
Serves 4.
freeze beef 1 hr.
*To make slicing easier,
26
39 Recipe Classics
Roast
w-Cooker Italian Pot
Campbell’s Zesty Slo
®
hr.
Cook Time: 10 to 12
Prep Time: 10 min.
rtered
4 medium potatoes, qua
s fresh or fro zen baby carrots
2 cup
pieces
1 stalk celery, cut into 1”
ck roast
21⁄2 lb. boneless beef chu
⁄2 tsp. pepper up
ed Garlic & Herbs So
1
’S Tomato with Roast
1 can CAMPBELL
1
⁄2 cup water
roast with
1
. slow cooker. Season
s and celery in 3 ⁄2-qt
PLACE potatoes, carrot
top.
pepper and place on
Pour over all.
MIX soup and water. 4 to 6.
W 10 to 12 hr.* Serves
COVER and cook on LO 1 p water. Remove beef
1
4 cup all-pur
pose flour with ⁄2 cu
gravy, mix ⁄ H. Cook until
For a thicker cooker. Turn heat to HIG
flour mixture to slow
and keep warm. Add
kens, about 10 min.
mixture boils and thic
and 3 cloves
BELL’S Tomato Soup
1 can (10 ⁄4 oz.) CAMP
3
: You can sub stitute ed Garlic & He rbs Soup.
TIP
ed) for CA MP BE LL’S Tomato with Roast
garlic (minc
27
Prep/Cook Time: 10 min. Serves 4
Barb 6/20
Cheesy Broccoli
1 can Campbell’s Cheddar Cheese Soup
1/4 cup milk
4 cups frozen broccoli cuts
Mix soup and milk in 2-qt. microwave-safe casserole. Add
broccoli. Cover.
Microwave on HIGH 8 min. or until broccoli is tender-
crisp, stirring once.
28
Campbell’s ®
Cheese Fries
Prep/Cook
1 bag (32 o Time: 20 m
z.) frozen F in.
1 can CAM rench fried
PBELL’S C p o ta toes
heddar Che
BAKE pota ese Soup
toes accord
PUSH pota ing to pkg.
toes into ce directions.
in can and sp nter of bakin
oon over po g sheet. Stir
BAKE 3 m tatoes. soup
in. or until
Nacho Chee so u p is hot. Ser ve
se s 6.
Nacho Chee Fries: Substitute CAM
se Soup for PBELL’S F
the Cheddar iesta
Cheese Sou
p.
29
getables
Swanson Savory Ve
®
min. 4
Prep/Cook Time: 20
en Broth or
1 cup SWANSON Chick ™ Chicken Broth
Natural Goodness
bles*
3 cups cut-up vegeta
at to
bles in saucepan. He
MIX broth and vegeta
a boil. til
low heat 5 min. or un
COVER and cook over
crisp. Drain.
vegetables are tender- erets, sliced carrot and
liflower flow
broccoli flowerets, cau
*Use a combination of
sliced celery.
30
roth
Swanson BRice
®
Simmered
.
: 25 MIN
OK TIME
PREP/CO
hicken
n (14 o z.) SWANSON C odness™
1 ca tural Go
Broth or Na th
Chicke n B ro
(1 3/4 cups) r long-
cu p un c o oked regula
3/4 rice
grain white
to a boil.
in saucepan w
HEAT broth Cover and cook over lo 4.
Stir in ric e. ne. Serve s
. or until do
heat 20 min
31
Green Bean Casserole
America’s Favorite Casserole was really quite simple,” says
Reilly, whom Campbell calls the
Holiday Tradition “grandmother” of the Green Bean Casserole.
“I wanted to create a quick and easy recipe
Jeff Bedard around two things most Americans always
Public Relations have on hand – green beans and Campbell’s
Perhaps the most famous creation to emerge Condensed Cream of Mushroom Soup.”
from the Campbell’s Kitchens at the Campbell Why has it become a classic? “Green Bean
Soup Co. is the recipe for Green Bean Casserole has become an American holiday
Casserole, that holiday favorite of creamy, tradition because it’s attractive, convenient,
saucy green beans topped with crisp French- and quite easy to transport to a party or
fried onions. What American family hasn’t had potluck dinner,” Reilly says. “And best of all,
this on its Thanksgiving table? friends and family look forward to eating it
Very few, according to statistics from at the holidays – or any day of the year.”
Campbell. This popular side dish takes its place Over the years, consumers have customized
alongside turkey on more than 20 million the recipe by adding or substituting different
holiday tables each year. ingredients and flavors – by topping it with
Originally christened “Green Bean Bake,” shredded cheddar cheese or crunchy,
today’s Green Bean Casserole recipe recipe chopped red bell pepper, by substituting
is requested by more than 10,000 home Campbell’s Condensed Golden Mushroom
cooks each year, but most frequently during or Campbell’s 98% Fat Free Cream of
the holidays. The recipe coats green beans Mushroom Soup in lieu of regular Cream of
with a saucy combination of Campbell’s Mushroom.
Condensed Cream of Mushroom Soup and a Even Cindy Ayers, who heads up
splash of soy sauce. The green beans are then Campbell’s Kitchen, varies the basic
smothered with crunchy French Fried onions recipe. “I still love it today because I can
for the perfect finish. tailor it to perfectly suit my family’s
The recipe was created in 1955 by Dorcas needs,” Ayers says. “The options are
Reilly, former manager of the Campbell endless, and, any way you customize it, it’s
Kitchens. certain to become a family favorite.”
“My initial inspiration for the Green Bean
32
ole
B e a n Casser
el l ’s® Green . e: 30 min
Campb e : 10 m in . Cook Tim
or 9 8 % F at Free C
ream of
Prep Tim Mushroo
m
P B EL L’S Cream of
CAM
3/4 oz.)
1 can (10 p
m Sou
Mushroo
milk
1/2 cup
sauce
1 tsp. soy
per
Dash pep green be
ans
asserole
.
o oked cut d Onions 1/2-qt. c
4 cups c ’s® Fren c h F rie
p on io n s in 1
s French d 2/3 cu
1 1/3 cup p ep pe r , beans an
,
, milk, soy til hot. 6.
MIX soup 0 F. for 25
min. or un . Serves ch) froz
en
a t 3 5 0 n io n s. Bake 5 min k g . (9 oz. ea
BAKE ain ing o ns , 2 p . fr esh
rinkle wit
h rem en bea about 1 1
/2 lb
STIR. Sp o z .) f r ozen gre e a n s o r
to 20 nb
1 bag (16 ach) gree
TIP: Use n s (a b o ut 16 oz. e
a
ans, 2 c
green be r this recip
e.
b e a ns f o
gree n
33
❂ Recipe Favorites
2 tsp. grated orange rind SLICE ham and serve with apricot
sauce. Serves 24 to 32.
*Use 3- to 31⁄2-lb. fully cooked half boneless ham for 12 servings. Prepare as
above, but reduce remaining ingredients in half.
34
Notes
35
g e t a b le S t u f f in g
® H o li d a y V e
Swanson in .
Time: 25 m
Prep/Cook o z. ) sliced water
chestnuts,
1 ca n (8
ne drained
er of margari opped fresh
2 tbsp. butt o m s cu ps coarsely ch
p mushro 2
2 cups cut-u pp ed spinach RM Herb
nion, cho PERIDGE FA
1 medium o ed 4 cups PEPed Stuffing
ca rrots, chopp Season
2 medium S O N
) SWAN cook
1 can (14 oz.le Broth carrots and
Vegetab onion and
Add mushrooms,
in saucepot.
HEAT butter uffing.
until tender. . H ea t to a boil. Stir in st
d spinach
, chestnuts an
ADD broth
Mix lightly.
Serves 8.
36
Swanson® Ult
ra Creamy Ma
shed Potatoes
Prep/Cook Tim
e: 25 min.
2 cans (14 oz
. each) SWAN
Natural Goodn ™ SON C
(3 1⁄2 cups) ess Chicken hicken Broth or
Broth
5 large potato
es, cu
⁄2 cup light crea t into 1” pieces (about 7 1⁄2 cups)
1
m
2 tbsp. butter
or margarine
Generous dash
pepper
PLACE broth
over medium and potatoes in saucepan. H
heat 10 min. or ea
until tender. D t to a boil. Cover and cook
MASH potato rain, reserving
es broth.
additional brot with ⁄4 cup broth, cream
1
h, if needed, un , bu
til desired cons tter and pepper. Add
Serves about 6. istency.
37
2-Bean Chili
PREP/COOK TIME: 25 M
IN.
MAKES 6 SERVINGS
77
38
Sensational Chicken Noodle Soup
Homemade
Soups
39
39
Hearty Lasagna Soup
Homemade
Soups
40
Ca mp be ll’s ® Slo w- Co ok er
Tu sca n Be ef Ste w
Prep Time: 5 min. Cook Time: 8 to 9 hr.
Tomato Soup
1 can (10 ⁄4 oz.) CAMPBELL’S
3
41
Swanson ® Herb-Simmered Beef Stew
2 lb. beef for stew, cut into 1” cubes
Freshly ground pepper
2 tbsp. all-purpose flour
2 tbsp. olive oil
3 cups thickly sliced mushrooms
3 cloves garlic, minced
1/2 tsp. each dried marjoram, thyme and rosemary leaves, crushed
1 bay leaf
1 can (14 oz.) SWANSON Beef Broth or Lower Sodium Beef Broth
3 cups fresh or frozen baby carrots
12 whole baby red-skinned potatoes, with a strip of peel removed in center
SEASON beef with pepper and coat with flour. Heat oil in saucepot. Add beef
and cook until browned, stirring often. Add mushrooms, garlic, herbs and bay
leaf and cook until mushrooms are tender and liquid evaporates. Add broth.
HEAT to a boil. Cover and cook over low heat 45 min.
ADD carrots and potatoes. Heat to a boil. Cover and cook over low heat 30 min.
or until done. Remove bay leaf. Serves 6.
42
47 Suppers
® Slow-Cooke
r
p b ell’s
❖ Cam i❖
earty Be ef & Bean Chil
H .
e: 8 to 10 hr
e : 1 5 m in . • Cook Tim
Prep Tim
und beef
11⁄2 lb. gro ed
ion, chopp
1 large on d
arlic, mince mato Soup
2 cloves g3 A M P BELL’S To
⁄4 o z.) C
1 can (10 1 iced tomato
es
n (1 4 ⁄2 oz.) d
1 ca
r ns
1
⁄2 cup wate kidney bea
n s (1 5 o z. each) red
2 ca
powder
1
⁄4 cup chili
und cumin
2 tsp. gro ed. Pour off
fat.
f in sk ill et until brown
COOK bee water,
, tomatoes, slow
f, o nio n , garlic, soup 3 1 /2 -qt.
MIX bee min in
ns, ch ili p owder and cu
bea
.
cooker. r.* Serves 6
o k on L O W 8 to 10 h
d co
COVER an
H 4 to 5 hr.
*Or on HIG
43
Prego® Easy
Spaghetti &
Prep/Cook
Time: 20
Meatballs
min.
1 jar (28 oz
.) PREGO
12 frozen or Traditional
Pasta Sauce
refrigerated
fully cooked
(about 12 oz meatballs
.)*
4 cups hot
cooked spag
hetti
MIX pasta
sauce and m
a boil. Cover eatballs in sa
ucepan. Hea
and cook ov t to
until hot. er low heat
15 min. or
SERVE over
spaghetti. Se
rves 4.
*For quicke
r Spaghetti &
meatballs an Meatballs, om
d substitute it fully cooked
Meatball Pas 1 jar (28 oz.)
ta Sauce for P REGO Min
PREGO Tra i
ditional Pas
ta Sauce.
44
Prego® Mini Pizzas
Prep/Cook Time: 5 min.
1
⁄2 cup PREGO Pepperoni Hearty Meat Pasta
Sauce*
4 slices Italian bread, 1⁄2” thick, toasted
1
⁄4 cup shredded mozzarella cheese
1. SPREAD about 2 tbsp. pasta sauce on
each bread slice. Top with cheese. Place on
microwave-safe plate.
2. MICROWAVE on HIGH 1 min. or until
cheese is melted.
Serves 2.
45
Campbell’s® Tuna & Pasta
Cheddar Melt
Prep/Cook Time: 20 min.
3 cups uncooked corkscrew pasta
1 can CAMPBELL’S Condensed Chicken Broth
1 soup can water
1 can (10 3/4 oz.) CAMPBELL’S Cream of Mushroom or 98%
Fat Free Cream of Mushroom Soup
1 cup milk
1 can (6 1/2 oz.) solid-pack tuna, drained
1 cup shredded Cheddar cheese
2 tbsp. Italian seasoned bread crumbs
2 tsp. melted butter
COOK pasta in broth and water in skillet until just tender. Do not
drain.
ADD soup, milk and tuna. Top with cheese. Mix bread crumbs and
butter. Sprinkle on top. Heat through. Serves 4.
46
Campbell’s Italian
®
and cook
carrots, zucchini and onion
HEAT oil in skillet. Add
until tender-crisp. to a boil.
, oregano and garlic. Heat
ADD tomato juice, cheese heat 5 min. or until veg etables
Cover and cook over low
are tender.
Serves 4.
ADD pasta Heat through.
47
Mix 'n'
Match
Prego®
Pasta Bake
Sauce
PREGO Pasta Bake Sauces turn
are specially blended to
uncooked pasta into in
homemade Italian meals
just 40 minutes. ta, 1
• Mix 1 lb. uncooked pas Sau ce
jar PREG O Pa sta Bake
x
and 1 full jar water in 9"
13" baking dish.
Bake
• Cover tightly with foil.
at 425˚ F. 30 min. ese
• Stir. Top with 2 cups che il
and bake 10 min. or unt
pasta is tender.
48
Tips for Cooking
with Campbell’s Sn oup Kitche
by Jane Freiman, Campbell’s mer
make • Soup up your burgers. Sim
Campbell’s Condensed Soups in
n browned hamburger patties
delicious sauces that can tur p.
hom e- Campbell’s French Onion Sou
everyday ingredients into cheese
p them Add a slice of your favorite
cooked meals in no time. Kee bur ger.
me als for a deliciously different
on hand for quick and easy
your family will love. Here are
d: • For Souper Simple Mac and
some ideas to get you starte bell’s
Cheese, combine 1 can Camp
sou p
oom Cheddar Cheese Soup, 1/2
• Campbell’s Cream of Mushr heat
king can milk and 1/2 can water;
Soup makes perfect basic coo ook ed
les s to a boil. Stir in 1 cup unc
sauce. You can make an end r low
other elbow macaroni and cook ove
variety of sauces by adding il done,
Try heat for 10 minutes or unt
simple on-hand ingredients.
stirring often.
adding a little chili powder to
ping
tasty 2-step chicken and top y
. Your • Keep an eye out for our eas
chicken with shredded cheese ks of
an twi st. 2-Step Recipes on the bac
family will love the Mexic
cans and in your favorite
is
magazines. All you have to do
• When cooking meat for a
e it is look at a picture for a great-
Campbell’s recipe, make sur your
makes the tasting home-cooked dinner
well browned. Browning
whole family will love.
final dish more flavorful.
l’s
• Stir your favorite Campbel
Condensed Soup into coo ked
e dish
instant rice for a savory sid
in no time.
49
No Time To M
ake a Tradition
auce? al S
Try Cooking
With Campbe
Condensed S ll’s
By Jennifer C
oups!
ob b
Campbell’s Kitch from beef stock
en , herbs, and toma
The Campbell thickened with a toes, and
Soup Company browned roux of
producing M’m ha s been Be fo re Jo fat and flour.
! M’m! Good! hn Dorrance create
soups since 1897 condensed condensed d Campbell’s
when John Dorra soups, home cook
with a way to rem nce came up create th s who wanted to
ove water from so ese sauces had
it easier for consum up to make themselves. to make them
ers to use at home Now home cooks
Dorrance was a tru . and creaminess to can add moisture
e culinarian in ev their favorite recipe
of the word. He ery sense the hassle or without
studied in Germ time required to
developed a taste any and these sauces fro create one of
for soup and a pa m scratch.
food. After ret ssion for For example, Cr
urning the U.S. eam of Mushroo
continued to study , Dorrance performs in m soup
under top chefs in many ways like a
3 months each Paris for Characterized béchamel sauce.
year and was by its smooth, cre
honorary memb named an Cream of amy texture,
er of an elite Fr Mushroom soup
association. He ev ench chef alternative is an ideal
en won a gold me to a white sauce be
Paris exhibition of dal at the adaptable flavo cause of its
1900. r and ability to thi
Perhaps what is co at a wide range of fo cken, bind and
most interesting ods.
Dorrance’s creati about Mr. Cream of Chick
on, is how closely en soup is simila
his soups (Crea several of and consisten r in flavor
m of Mushroom, cy to a velouté sa
Chicken and To Cream of home cook uce and allows
mato) mirror th s to prepare me
classic sauces de e syste als in minutes
veloped by Carêm m of without the labor-intensive steps
system includes e. This make a tradition required to
four sauces refer al velouté.
“mother sauces,” red to as “Many America
because all other n cooks have ne
made from them. sauces are roux and do ver made a
The mother sauc n’t know what a
Béchamel: A wh es are: loo k, sm béchamel should
ite sauce made fro ell or taste like,”
cream thickened m mi said Cindy Ayers
with a roux, a mi lk or Campbell’s Kitchen. “Campbell’s of
butter and flour tha xture of Cream of Mus Condensed
t has been cooked hroom and Crea
Velouté: Also . soups offer bu m of Chicken
a white sauce, sy home cooks
chicken, veal, or made from convenien all of the
fish stock and thi ce of a ready-to-u
a roux usually ma ckened with only minim se sauce. They no
de with flour and ize the time inves t
instead of butter chicken fat prepare a sa tment needed to
uce from scratch
Tomate: Essentiall remove the guessw , but they also
y a tomato sauce ork.”
roux of pork fat based on a W ith Ca mpbell’s Conden
and flour. Tomate sed cooking soup
also contains brow commonly even the bu s,
ned onions and ca siest home cook
various seasoning rro ts an d de liciou s, cre can create a
s. am y sauce in minutes
Espagnole: Also the soup with fav by blending
known as brown sa orite flavors and
uce. Made seasonings.
www.campbellskitchen.com
is a great
The kitchen Table eas and
e id
place to get recip her Moms
s from ot
cooking tip
bell’s Kitchen
just like me! Camp e fun too by I cr
staff joins in on th
s at the “table.”
my own eated
r
chatting with cook and now ecipe box,
Campbe I st
ll’s favo ore my
rites on
line.
I lov
“find e the
featu a recip
r e”
I ente e. Last we
er cool. rice a red chick ek,
l- mail is supience n e
T h e M e a
onve n Crea d Campbe n,
I like the cw recipe emailed Soup
m of
C l l’s
a n e . The hicken
of having e every weekday. ut instan finde
to m p abo
hurch grou t
up 15 ly popped
r
I told my cthey loved it too! recip
it, and es.