soup burger stew
ground meat 4 slices of onions ¼ tsp salt 1/8 tsp pepper
1 can (16 oz) mixed vegetables, drained 1 can (10 ½ oz) tomato soup
meat and onions. Drain off the fat and add the seasonings. Stir in the
vegetables and tomato soup. Pour in a 1 ½ quart casserole dish and bake at
400 degrees fro 15 to 20 minutes.
soup Pork Chops
6 or 8
lean pork chops ½ cup flour 1 tsp salt ½ tsp pepper
2 cans cream of mushroom soup 2 cans water
chopps in flour seasoned with salt and pepper. Brown slightly in a small
amount of shortening. Place in a shallow baking dish. Mix the two cans of
soup with water. Pour over the pork chops and bake at 350 degrees for 30
minutes or until done. Makes 6 to 8 servings.
soup Beef casserole
noodles 1 pound ground beef ¼ tsp garlic salt
1 can cream of mushroom soup ¾ cup grated cheese
noodles until almost tender, about 5 minutes. Drain. Brown the hamburger,
add the soup, garlic and salt. Mix well then add the noodles and cheese
and mix again. Pour into a greased 2 quart casserole or baking pan and
bake at 350 for 30 minutes.
soup one dish casserole
diced carrots 1 can peas (not drained) 2 cup raw diced potatoes
2 onions chopped finely 1 can tomato soup pork chops or sausage
pork then combine the rest of the ingredients and place in the casserole.
Bake for 1 hour at 350 degrees or until the meat is done.
soup Dairy Special
chopped ham or any canned luncheon meat 3 hard boiled eggs, chopped
1 ¼ cup grated cheddar cheese 2 cups macaroni 2 cups milk chow
1 can cream of celery or mushroom soup
together (except for the noodles), tossing lightly and place in a greased
casserole dish. Refrigerate over night. Remove from refrigerator one hour
before baking. Place noodles on top and bake for 1 hour. Makes 6 to 8
1 egg ½
cup fresh bread crumbs 2 TBS chopped onions 2 TBS chopped parsley
1 TBS chopped green peppers 1 tsp salt dash of pepper 1 LB ground
salad oil 1 ½ cups cooked mixed vegetables 1 ½ cups boiling water
1 can condensed cream of chicken soup
and mix in the bread crumbs, onion, green peppers, salt and pepper. Next
mix in the ground beef. Shape into 24 meat balls and brown each in a small
amount of heated oil. Set aside. Stir in mixed vegetables, water and soup.
Heat this till boiling, stirring constantly, then add the meatballs, turn
down to a simmer and cover. Let simmer for 10 minutes. This makes 6 to 8
soup Corn Chowder
crisp, fried bacon 1 medium onion, chopped 2 cans whole kernel
2 ½ cups milk 2 TBS bacon drippings 1 can cooked diced potatoes
1 can cream of celery, mushroom or chicken soup salt and pepper
large saucepan lightly brown the onions in the bacon drippings. Add the
soup and milk stirring until smooth. Next add the potatoes, corn and
seasonings. Heat to boiling, then turn down the heat to simmer and let
cook for ten minutes more. Crumble the bacon over the top of each bowl of
soup when serving. Makes 4 servings.
made with soup
tomato soup ½ can water ½ cup melted shortening or cooking oil
1 cup sugar 1 box mincemeat, crumbled or 1 cup raisins whichever
floats your boat
2 tsp allspice 2 tsp cinnamon 1 tsp baking soda 2
ingredients well. Spread in a greased and floured 16 x 20 pan, Bake at 350
for 20 minutes. Cool then frost with 1 cup powdered sugar that is mixed
with 1 TBS butter, a small amount of water (enough to make a paste), and ½
tsp of vanilla.