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M ELAN IE DE PRO FT,
Director, Cwlinirv Arts InttitvU
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FOR EASY SAUCES
of convenient prepared soups magically transformed into exciting, flavorful sauces.
Scandinavia Supper Dink
TO PREPARE: 5 BON- TO COOK: IS MIN
1 10-oc cm frozen condensed
crtam of shrimp sovp, thawed
1 15-ok. cm flth balls In bouillon,
drained
2 tablespoons butter
14 cap milk
1 1-lb. can potatoes, drained
1. Heat thawed shrimp soup, butter, and
milk in a saucepan about 5 min., or until
butter is melted.
2. Add the drained fish balls and pota
toes. Cover and simmer until mixture is
thoroughly heated, about 10 min. Serve
garnished with chopped parsley.
About 4 servings
Xenttul Green Bean
TO PREPARE : 20 MIN. TO BAKE: 30 MIN.
2 10-ox. pfcgs frozen French-style
green beans, thawed
cap batter
Va lb. mushrooms, cleaned and thinly
sliced
1 I -ex. can water chestnuts, drained
and thinly sliced
1 10 'A- to 1 1-ec can condensed
cream of mushroom soup
2 teaspoons grated onion
1 cap milk
cup shredded Parmesan cheese
Paprika
1. Butter a shallow baking dish.
2. Heat butter in a large skillet over low
heat Add the mushrooms and cook until
lightly browned and tender, occasionally
moving and turning with a spoon. Re
move from heat
3. Add the mushroom soup gradually,
stirring until well blended. Stir in the
onion. Add the milk gradually, stirring
until smooth. Lightly mix in the thawed
beans and water chestnuts. Heat thor
oughly, stirring frequently. Turn mix
ture into baking dish.
4. Sprinkle Parmesan cheese evenly over
top; sprinkle with paprika.
5. Bake at 325 F 30 min., or until cheese
is lightly browned and beans are just
tender. About 8 servings
Jiffy Curry Sauce
This rich-louored curry souce is o delightful
accompaniment for cooked broccoli or asparagus.
TO PREPARE AND COOK: 15 MIN.
cap ( Va can) condensed cream of
celery soap
1 Vt teaspoons Instant minced onion
Vi teaspoon curry powder
cop pies 2 tablespoons milk
1 egg, slightly beaten
1 Vi teaspoons better or margarine
1. Put cream of celery soup and a mix
ture of onion and curry powder into top
of a double boiler; stir until well
blended. Add milk gradually, blending
in. Place over simmering water and heat
thoroughly, stirring occasionally.
2. Vigorously stir about Ya cup of the
hot sauce into the beaten egg; immedi
ately return mixture to double boiler.
Cook over simmering water 3 to 5 min.,
stirring slowly and constantly to keep
mixture cooking evenly. Blend in the
butter. Serve sauce hot.
About I cup sauce
Barbecue Sauce
OOOt KM Mil HMO
TO PREPARE AND COOK: 1 HR. 15 MIN.
1 lO'a- to 1 1-os. can condensed
tomato soup
1 V cups ( 10,. to 1 1-ot can)
condensed beef broth
1 cup chill sauce
2 tablespoons brown sugar
2 tablespoons Instant minced onion
1 teaspoon dry mustard
Vt teaspoon seasoned salt
teaspoon black pepper
1 small clove garlic (thin, papery
outer skin removed), crushed
In a garlic press or minced
1 cup finely chopped celery
Va P (about 1 medlum-slxe) Anely
chopped green pepper
1. Blend together in a saucepan the
tomato soup, beef broth, chili sauce,
brown sugar, onion, mustard, seasoned
salt, pepper, and garlic. Heat over low
heat 10 min., stirring occasionally.
2. Stir in the celery and green pepper.
Simmer uncovered about 1 hr., or until
sauce is reduced to one-half the original
amount Stir occasionally during cooking.
Serve hot over meat, chicken, or turkey.
About 3 cups sauce
Family Weekly, September 21, 1958
In roam, Stvla No. 4565
Al Ml, tap, No. 4566
At loft, bottom, No. 4564
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