June 30, 1962
Volume XII, Number 38
Section II
FOOD SECTION
Quick economical and delicious
Cheese dishes, Main dish soups, and the Incredible, edible egg
strips o f pork in a b ro th o f con
densed chicken w ith rice soup.
Crushed red pepper, honey and soy
sauce contribute more Far Eastern
accents.
Italian L en til Soup is made with
condensed consomme as the base to
which assertive hot Italian sausage is
added, along w ith dried le n tils,
canned tomatoes and seasonings.
South American Hospitality Soup
features sweet potatoes which have
a special place on tables below the
equator. Tw o soups— Beefy M ush
room and Golden M ushroom — are
combined for a creamy soup that
has South A m erican heritag e.
Vegetables are a fascinating selec
tion o f zu cch in i, green pepper,
o n io n , tom atoes and corn on the
cob cut into small pieces. This is an
exciting soup with a harvest o f in
gredients.
C H IC K E N S O U P IM P E R IA L
14 pound boneless pork
1 cup sliced fresh mushrooms
(about 14 pound)
2 cups shredded Chinese cabbage
2 tablespoons peanut oil
!4 teaspoon crushed red pepper
2 cans (1 0 !4 oz. each) condensed
chicken with rice soup
114 soup cans water
2 tablespoons honey
1 tablespoon soy sauce
Freeze m eat 1 hour to firm
(makes slicing easier); slice into very
thin strips. In large saucepan,
brown mushrooms and cook pork
and cabbage in oil with pepper until
done. A dd rem aining ingredients.
H ea t; stir o ccasionally. M akes
about 7 cups, 3 to 4 servings.
IT A L IA N L E N T IL SO UP
I pound dried lentils
1 pound hot Italian sausage, casing
removed
2 cans (1014 oz. each) condensed
consomme
2 soup cans water
14 cup chopped onion
1 teaspoon lemon juice
1 can (about 16 oz.) tomatoes, cut
up
Sort lentils; wash and d rain . In
large saucepan, cook sausage; stir to
separate meat. Pour o ff fat. Add re
m aining ingredients except tom a
toes. Cover; bring to b o il. Reduce
heat; cook over low heat 1 h o u r.
A d d tom atoes; cook 30 minutes
more or until done. Stir occasionally
Makes about 9 cups, 6 servings.
S O U T H A M E R IC A N
H O S P IT A L IT Y S O U P
I cup sliced zucchini squash
14 cup green pepper, cut in squares
1 large onion, sliced
1 large clove garlic, minced
2 tablespoons butter or margarine
1 can (1014 oz.) condensed beefy
mushroom soup
1 can (1014 oz.) condensed golden
mushroom soup
114 soup cans water
1 cup cubed sweet potato
1 cup chopped canned tomatoes
2 frozen ears corn on the cob,
thawed and cut in quarters
In large saucepan, cook zucchini,
green pepper and onion with garlic
in butter until tender. Add remain
ing ingredients. C over; bring to
boil. Reduce heat; simmer 20 m in
utes or until done. Stir occasionally.
Makes about 8 cups, 4 to 5 servings.
PASTA WITH BROCCOLI SAUCE
A timely spaghetti dish. Pasta with Broccoli Sauce, spans the sea
eons with canned and frozen Ingredients.
Versatile» tasty
cheese dishes
G ood-tasting dishes that can be
served any time o f the year should
be in every cook's repertoire.
Here are three that have the added
advantage o f being economical yet
satisfying. They require only one-
half pound o f cheese to please four-
to-six people with a pasta entree and
six-to-eight dinner guests w ith ex
ceptional side dishes.
T o simplify preparation, aH th ree •
recipes call for condensed soup as a
fla v o rfu l and cost-conscious base
for sauces. The results are always
first class while preparation is quick
and convenient.
Pasta w ith B roccoli Sauce is a
timely new way to serve spaghetti.
Shredded Cheddar cheese and con
densed cream o f chick soup are the
base for a sauce that includes flower
ets o f brocco li, sliced carrots and
chopped parsley. Lemon juice and
garlic heighten the flavor o f a sauce
that looks garden fresh served over
cooked spaghetti.
A casserole o f m acaro n i and
cheese is entree enough fo r m any
people, or a hearty side dish fo r
others. F our Star M a c a ro n i and
Cheese is oven baked in a sauce o f
condensed cream o f chicken soup
combined with Swiss cheese. Onion,
mustard and hot pepper sauce “ heat
up” the robust flaovr o f this dish.
T w o cups o f shredded Swiss
cheese, chopped spinach and tom a
toes make the taste d iffe re n c e in
Scalloped Swiss Potatoes. The sauce
beginning is condensed cheddar
cheese soup and the added interest
comes fro m green onions, lemon
ju ice, m a rjo ra m leaves and garlic
powder. The longest time required
to ready this dish is for slicing the
potatoes— if done by hand. The six-
servings casserole bakes fo r one
hour and 15 minutes.
These non-seasonal, no-nonsense
recipes call for canned and frozen
ingredients— which means that any
cook can prepare them any time at
“ the drop o f a hat” — even a guest’s
hat.
P/t.ST/t W IT H B R O C C O L I SA U C E
I medium clove garlic, minced
I tablespoon butter or margarine
1 can ( 10’/« oz.) condensed cream o f
chicken soup
14 cup milk
2 packages (10 oz. each) frozen
broccoli flowerets, cooked and
drained
1 cup sliced cooked carrots
2 cups shredded Cheddar cheese
14 cup chopped parsley
!4 teaspoon lemon juice
Cooked spaghetti
In saucepan, cook garlic in butter
a few m inutes. Add rem aining in
gredients except spaghetti. Heat; stir
Occasionally. Serve over spaghetti.
Makes about 5 cups, 4 to 6 servings.
F O U R STA R M A C A R O N I A N D
CHEESE
1 can 1014 oz.) condensed cream of
chicken soup
I cup milk
14 cup finely chopped onion
A teaspoon dry mustard
I /8 teaspoon ho, pepper sauce
Generous dash pepper
4 cups cooked elbow macaroni
14 pound Swiss cheese, cut into 14-
inch cubes
In 2 -q u a rt casserole, com bine
soup, m ijk . o n io n , m u stard , hot
pepper sauce and pepper; s tir hr,
m acaroni and cheese. Bake at
4 00 °F . for 25 minutes or until hot;
stir. Makes about 6 cups, 6 to 8 serv
ings.
S C A L L O P E D SW ISS P O T A TOES
I can (11 oz.) condensed cheddar
cheese soup
1 can (about 16 oz.) tomatoes,
chopped and drained
1 package (about 10 oz.) frozen
chopped spinach, cooked and
drained
14 cup sliced green onions
14 teaspoon lemon juice
14 teaspoon marjoram leaves,
crushed
1/8 teaspoon garlic powder
1 /8 teaspoon pepper
2 cups shredded Swiss cheese
4 cups thinly sliced potatoes
To make sauce, in bowl, combine
all ingredients except 14 cup cheese
and potates. In buttered 2-quart cas
serole, arrange alternate layers o f
potatoes and sauce. Cover; bake at
375 °F. for 1 hour. Uncover; sprin
kle with remaining cheese. Bake 15
minutes more or until done. Makes
6 servings.
Main dish soups
There’s a cooking secret known as
main dish soups that will make life
in the kitchen a lot easier for any
cook.
A ctually, it is a method o f cook
ing that involves using condensed
soup as the soup k ettle b ro th to
which other ingredients are added.
Crisply fresh vegetables, generous
pieces o f meat or fish, protein-rich
dried beans and pasta are only a few
o f the possibilities. T he result is
homemade soup that’s good tasting
every time and satisfying enough to
deserve m ain course b illin g along
with a salad and warmed rolls.
M ain dish soups are economical
in terms o f time and budget. T h a t’s
because condensed soup has it all to-
gether fro m the s tart. O n ly small
quantities o f other ingredients are
needed to produce a main dish that
goes a long way in servings and sat
isfying hearty appetites.
Here are three highly creative re
cipes to try for family dinners.
C h icken Soup Im p e ria l is de
cidedly O rie n ta l w ith its shredded
Chinese cabbage, mushrooms and
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