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Campbell’s Kit
Hi!                                      ad up
                         ndy, and I he
        My name is Ci                         ars
                  tchen.    For over 17 ye
Campbell’s Ki                    am to create
                   with my te           lies across Am has
                                                           erica.
I have worked         cipes for fami                     aff
gr  eat-tasting re s, Campbell’s Kitchen st
         Over the year                           s cooks. We
                                with America’
 develope    d a friendship          s, and in turn
                                                        , our
                    nd out recipe                        colleagues
 develop and se eir creations with us. My                   e power
 friends share
                    th                     y. Through th
                         th me every da continue to grow.
 exch   ange ideas wi                ships
                   et, our friend                    ed up with my
  of the Intern                   ection, I team our families’
          To cr eate this coll            bring you
                      the country to                        own
  fr  iends across         You too ca  n develop your         ding
  favo   rite recipes.          ting ingr   edients and ad
   creation   s, by substitu          rs. On    the following
                     favorite flavo
   your family’s
                    show you how.             es helpful co
                                                               oking
   pages, we’ll            on also includ                     in
           This collecti             ons.    We’ve tucked
                    y-saving coup                   stuff for your
    tips and mone                 can get free
                 n on how you                             r Education
    informatio                         ll’s Labels fo
                     through Campbe                      r Meal-Mail,
    kids’ school                       to sign up fo
                     so invite you             bell’s Kitche
                                                                n.
    program. I al             ily from Camp
     a reci  pe emailed da                      ll ’s soups long
                              ed with Campbe              agine a
            My family cook            y. (I can’t im n Bean
                      ed the compan
     before I join                       nt Reba’s Gree room
                         without my Au           eam of Mush
     holiday dinner             Campbell’s Cr
              ole made with                       g recipes from
      Casser
                 r me, creati    ng and sharin               on of a
      soup!) Fo                           the continuati
                       tchen has been
      Campbell’s Ki
                         adition.                           for you to
      long family tr e recipes make it easier                       ooked
             I hope thes            nd the tabl    e for a home-c      e
       gather yo  ur family arou        vorite you’    d like to shar
                        you have a fa                     ly.
       meal. And if                        for my fami
                        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

Campbell Gives Back . . . . . . . . . . . . . . . . . . . . . . . . . . 4
 The Labels for Education Program

Making it Yours . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
 A Campbell Mom shares her ideas

2-Step Meals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-11
 Only two steps to dinner!

Blue Ribbon Recipes . . . . . . . . . . . . . . . . . . . . . . . 12-18
 Profiles and recipes from Campbell’s contest winners

Kitchen Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
 Cooking with soup made easy

Mainly Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20-27
 Hearty main dishes in minutes

Vegetables and Side Dishes . . . . . . . . . . . . . . . . . . 28-31
 Sensational side dishes for every day of the week

Home for the Holidays . . . . . . . . . . . . . . . . . . . . . . . . 37
 Holiday traditions from Campbell’s

Soups and Stews . . . . . . . . . . . . . . . . . . . . . . . . . 38-43
 Simmering goodness starts with Campbell’s

The Flavors of Italy . . . . . . . . . . . . . . . . . . . . . . . 44-49
 Pasta, meatballs, tomatoes—a feast of Italian dishes

Sauce it up with Campbell’s . . . . . . . . . . . . . . . . . . . . 50
 Campbell’s cream soups are sauces just waiting to happen

Campbell’s Kitchen Web Site . . . . . . . . . . . . . . . . . . . . 51
 Visit the community and get free recipes

                                                                                  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  pment. The labels I saved 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 prod , and there is no limit to the
                                                  time
 Labels can be collected and redeemed at any
 amount of merchandise your      school can earn.
                                                        n they were little. They tore
      My kids got so excited about the program whe ry. That often meant
                                                  my pant
 labels from Campbell’s soup cans stocked in surprise for dinner!
  grilled cheese sand wiches and Campbell’s soup
                                                           helped Campbells deliver
      Over the past 29 years, families like ours have schools. Together, we are
                                                   to our
  nearly $100 million in valuable merchandise label at a time!
  building better schools for our children—   one

    Hope to hear from you soon,




    P.S. To learn more, visit labelsforeducation.com
    or call us at 1-800-424-5331.

     From the desk of Anne Pizarro




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



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                               o.k., what’s for dinner
                               tomorrow night?
                               Sign up for Meal-Mail and you’ll get great
                               tasting, easy to prepare recipes in your
                               email box everyday! What could be easier?
                               Click here to sign up.




                         ©2002 Campbell’s Soup Company. All rights reserved. A Message from our [LEGAL]
                               Campbell’s      Company.            reserved.




            Notes:




6
Notes:




         7
8
http://www.campbellskitchen.com



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                                                                                                     SEARCH


                               o.k., what’s for dinner
                               tomorrow night?
                               Sign up for Meal-Mail and you’ll get great
                               tasting, easy to prepare recipes in your
                               email box everyday! What could be easier?
                               Click here to sign up.




                         ©2002 Campbell’s Soup Company. All rights reserved. A Message from our [LEGAL]
                               Campbell’s      Company.            reserved.




                                                                                                          9
http://www.campbellskitchen.com



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                                                                                            SEARCH


                               o.k., what’s for dinner
                               tomorrow night?
                               Sign up for Meal-Mail and you’ll get great
                               tasting, easy to prepare recipes in your
                               email box everyday! What could be easier?
                               Click here to sign up.


                              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
                                                                         ✭

Campbell’s® 20-Minute Recipe Challenge
Grand Prize Winner is Christina Hurt of Ada, OK
M’m! M’m! Good! That’s             Campbell’s® Paprika Chicken with
what the Campbell’s
Kitchen staff declared
                                        Sour Cream Gravy
when they tested Christina                   Prep/Cook Time: 20 min.
Hurt’s entry in the second     1/2 cup all-purpose flour
annual Campbell’s 20-
                                 2 tsp. paprika
Minute Recipe Challenge.
Hurt, who hails from Ada,        1 tsp. each salt, ground pepper, garlic powder,
Oklahoma, took top             cayenne pepper
honors out of thousands          4 boneless chicken breast halves
of entries received. In        1/4 cup butter or margarine
addition to claiming the
                                 1 can (10 3/4 oz.) CAMPBELL’S Cream of
$20,000 grand prize, she
                                    Chicken or 98% Fat Free Cream of Chicken Soup
and her winning recipe will
be featured on the label of    1/4 cup sliced green onions
Campbell’s® Condensed            1 carton (8 oz.) sour cream
Cream of Chicken Soup.
Eight First Prizes also        MIX flour and seasonings. Coat chicken.
were awarded.                  MELT butter in skillet. Add chicken and cook until
Hurt’s recipe, Paprika         browned.
Chicken with Sour Cream        ADD soup and onions. Cover and cook over low heat
Gravy, uses Campbell’s®        10 min. or until done. Stir in sour cream. Serve with
         continued on page 7   mashed potatoes or rice if desired. Serves 4.




                                                                                   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.                           y Chick
                 vegetab
                         PREP/C
                                 OOK TIM             en
       4 bonele             le oil      E:            20 MIN
                                                              .
                  ss chick
       1/4 cup               en breas
                 each cra               t halves
      1 can (1                nberry ju
                0 3/4 o                  ice and
                          z.) CAM                 o
         98% Fat
                     Free Cre         PBELL’S range juice
     1 tbsp.                   am of M          Cream o
              dried cra                   ushroom          f Mushro
    1 tbsp.              nberries                   Soup             om or
              chopped
        crushed          fresh sa
                                     ge or 1
  1/8 tsp.                                    tsp. drie
             pepper                                    d sage le
  4 cups c                                                        aves,
            ooked in
                       stant wh
 HEAT o                           ite rice
         il in skille
 ADD juic            t. Add c
          es                   hicke
boil. Cov , soup, cranberr n and cook unti
         er and c                  ies, sag             l browne
SERVE               oo                      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.

         1   lb. ground beef
         1   can CAMPBELL’S Tomato with Roasted Garlic & Herbs
             Soup
         1   cup frozen whole kernel corn
       3/4   cup PACE Picante Sauce
         1   tsp. ground cumin
         1   can CAMPBELL’S Fiesta Nacho Cheese Soup
         1   cup milk
         2   tbsp. butter or margarine
     1 1/3   cups instant mashed potato flakes

     COOK beef in skillet until browned. Pour off fat.
     STIR in tomato soup, corn, picante sauce and cumin. Heat
     to a boil. Cover and cook over low heat 5 min.
     MIX cheese soup, milk and butter in saucepan. Heat to a
     boil. Remove from heat. Stir in potato flakes. Let stand 30
     seconds. Mix with fork until evenly moistened. Drop
     potatoes by large spoonfuls onto beef mixture.
     Serves 4.



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

MELT 1 tbsp. butter in skillet. Add almonds and cook
until browned. Remove almonds.
PLACE chicken between 2 sheets of plastic wrap and
pound to even thickness. Season with salt and pepper.
MELT remaining butter in skillet. Add chicken and
cook until browned.
ADD 1/2 cup toasted almonds, cream, soup, marmalade,
mustard and red pepper. Cook 10 min. or until sauce
thickens. Garnish with remaining almonds. Serve with rice if
desired. Serves 6.
                                                               17
Campbell’s® Chick
                                         en Creole wi
                                    Prep/Cook Time: th Chile Cream Sauce
                                                     20 min.
        4      boneless chicken
                                br
        2      tsp. Creole or Ca east halves
        1                       jun seasoning
              tbsp. olive oil
        1     can (10 3/4 oz.)
                                CAMPBELL’S Crea
              Chicken So                        m of Chicken or
      1/2 cup wate up                                           98% Fat Free Cr
                                                                               eam of
                       r
        1 can (4 oz.)
                          chopped green ch
        1 tsp. lime jui                    iles
     1/4 cup sour ce
                      cr
     Hot cooked rice eam

  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

                   Prep/Cook Time: 20 min.

   1   lb. fresh large shrimp, shelled and deveined
   2   tbsp. vegetable oil
   2   tbsp. lemon juice
   1   tbsp. Worcestershire sauce
   1   tsp. Cajun seasoning
 1/2   cup chopped onion
   2   cloves garlic, chopped
   1   can CAMPBELL’S Cream of Chicken with Herbs Soup
 1/2   cup milk
   1   tsp. paprika
   4   cornbread squares or biscuits

MIX shrimp, 1 tbsp. oil, lemon juice, Worcestershire and
Cajun seasoning.
HEAT remaining oil in skillet. Add onion and garlic and cook
until tender.
ADD soup, milk and paprika. Heat to a boil. Add seasoned
shrimp. Cover and cook over low heat 5 min. or until shrimp
is done. Serve with cornbread. Serves 4.
                                                               19
Mai nly Mea t




                        Swanson® Beef Teriyaki
                                                Prep/Cook Time: 25 min.

           ®




                                                SLICE beef into very thin strips.
                  1 lb. boneless beef sirloin                                     r
                      steak, 3/4” thick*        Mix cornstarch, broth, soy, suga
                                                and garlic.
                  2 tbsp. cornstarch
                                                STIR-FRY beef in nonstick skillet
                  1 can (14 oz.) SWANSON
                       Beef Broth or Lower      until browned and juices
                       Sodium Beef Broth        evaporate.

                   2 tbsp. soy sauce            ADD broccoli and cornstarch
                                                mixture. Cook and stir until
                   1 tbsp. packed brown sugar
                                                mixture boils and thickens. Serve
                 1/4 tsp. garlic powder         over rice.
                   4 cups broccoli flowerets     Serves 4.
                   4 cups hot cooked rice,       *To make slicing easier, freeze beef
                                                                                        1 hr.
                       cooked without salt




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
ng Bake
                    s & Stuffi
      ll’s Pork Chop
               ®
Campbe                  : 30 min
                                .
                                        e
                             ook Tim
                min. C
Prep  Time: 10                                        ffing
                                           Bread Stu
                                 M Corn
                     GE FAR
          EPPERID                         thick
 4 cups P                       ps, 3/4”                     Free
                    pork cho                       98% Fat
 4 to 6  boneless                        elery or
                       S Cre   am of C
            MPBELL’
  1 can CA                oup*
             f Celery S
     Cream o
            milk
   1/3 cup                        ar cheese
                      d Chedd
            shredde
    1/2 cup                                                        ctions.
                                                          pkg. dire
                                              ording to                 h.
                                  uffing acc                     king dis
                    rn bread
                                st                     allow ba
     PRE  PARE co                     nter of 3-qt. sh
                         across ce                   ng.
              stuffing                     e of stuffi
      SPOON                     each sid
               rk chops on                       ps.
      Place po                         over cho                   Sprinkle
                           ilk. Pour                    til done.
                p and m                        in. or un
       MIX sou
                            400°F  . for 30 m
                 Bake at
       COVER.                     4 to 6.
                 ese  . Serves
        with che                                   shroom
                                                            Soup.
                                         m of Mu
                              ith Crea
                  licious w
         *Also de

                                                                             23
Campbell’s Herb
           ®

 Roasted Chicken &
    Vegetables
Prep                  Cook
Time: 10 min.         Time: 50 min.
                             BELL’S
  1 can (10 ⁄4 oz.) CAMPor 98%
                3

        Cream of Mushroom        oom
        Fat Free Cream of Mushr
        Soup
  1
   ⁄3 cup water
                           leaves,
   2 tsp. dried oregano
          crushed
                              baby
    2 cups fresh or frozen
          car rots
                                into
    4 medium potatoes, cut
           quarters
                             ast halves
     4 bone-in chicken bre
     1
      ⁄2 tsp. paprika
                           . oregano,
  MIX soup, water, 1 tsp
  carrots and potato es in shallow
  roasting pan.
                               with
  TOP with chicken. Season
                                rika.
  rem  aining oregano and pap
   Place on top .
                             min. or until
   BAKE at 400°F. for 50
   done. Stir veg etables.
   Serves 4.
                 Notes:




  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   cups hot cooked rice
                             strips.
 SLICE beef into very thin
                                           stir-fry until browned and
 HEAT 1 tbsp. oil in skillet. Add beef and
                          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
                                     y carrots
    2    cup s fresh or frozen bab
    1    stalk celery, cut into 1” pieces
                                  ck roast
   21⁄2  lb. boneless beef chu
                   per                                                       up
     ⁄2 tsp. pep                                      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
                                                                    cup water. Remove bee
                                                                                            f
                                             purpose flour with ⁄2
                   gravy, mix ⁄4 cup all-
                                1
    For a thicker                                    cooker. Turn heat to  HIGH. Cook until
                            flour mixture to slow
    and keep warm. Add                   ut 10 min.
                              kens, abo
     mixture boils and thic
                                                                                   and 3 cloves
                                                           BELL’S Tomato Soup
                                   can (10 ⁄4 oz.) CAMP
                                           3
                                                                                        up.
     TIP : You can substitute 1               Tomato with Roast    ed Garlic & Herbs So
      garlic (minc ed) for CAMPBELL’S

      *Or on HIGH 5 to 6 hr.




                                                                                                  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                potatoes
                            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               soup is hot.
             se                        Ser ves 6.
Nacho Chee Fries: Substitute CAM
             se Soup for                  P
                          the Cheddar BELL’S Fiesta
                                         Cheese Sou
                                                      p.




                                                               29
getables
                   Swanson Savory Ve
                          ®
                                min.        4
             Prep/Cook Time: 20

                           en Broth or
   1 cup SWANSON Chick icken Broth
                        ™ Ch
      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 B ice
            ®

      Simmered R
                                .
                       : 25 MIN
               OK TIME
     PREP/CO
                                 icken ™
                    WANSON Ch
1 can (14 oz.) S Natural Goodness
          Broth or      th
          Chicken Bro
           (1 3 /4 cups)
                                   ng-
                    ed regular lo
 3/4  cup uncook ite rice
            grain wh
                              to a boil.
               in saucepan               w
  HEAT broth Cover and cook over lo 4.
  Stir in rice.               ne.  Serves
                 . 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
asser                                ole
                                         Bean C
       el               l ’s®      Green        .               e: 30 min
 Campb                               e: 10 min.
                                                      Cook Tim
                                                                    or 98% Fa
                                                                                t Free Cr
                                                                                           eam of
                         Prep Tim                     Mushroo
                                                                m
                                          ream of
                        CAM    PBELL’S C
           3/4 oz.)
1 can (10             p
             m Sou
   Mushroo
            milk
 1/2 cup
              sauce
  1 tsp. soy
              per
   Dash pep               t green b
                                      eans                                                 serole.
             ooked cu                           Onions                          2-qt. cas
   4 cups c                ’s® Fren  ch Fried                   on ions in 1 1/
              s French                               2/3 cup
    1 1/3 cup                            eans and
                            , pepper, b
              , milk, soy                      til hot.                       .
    MIX soup                       min. or un                      Serves 6                      ozen
                    0 F. for 25                          ke 5 min.                    each) fr
    BAKE   at 350                   aining o nions. Ba             ns, 2 pkg. (9 oz.           . fresh
                              h rem                           bea                  out 1 1/2
                                                                                             lb
                rinkle wit                         en green            ans or ab
     STIR. Sp                          z.) froz
                 1 bag (1   6 to 20 o                   ch) green be
      TIP: Use                             16 oz. ea
                                 s (about
                 an s, 2 can
      green be                         cipe.
                         or this re
       gree n beans f




                                                                                             33
❂ Recipe Favorites


         Swanson® Double-                    PLACE apricots and broth in
                                             microwave-safe measuring cup.
         Apricot Glazed Ham                  Microwave on HIGH for 2 min. Let
   Prep Time: 15 min. Cook Time: 2 hr.       cool. Remove apricots and cut into
                                             strips. Reserve broth. Mix apricots,
         1   cup dried apricots (6 oz.)      sugar and 1⁄4 cup reserved broth.
         1   cup SWANSON Chicken             PLACE ham in roasting pan.
             Broth or Natural                Bake at 325°F. for 2 hr. or until
             Goodness™ Chicken Broth         thermometer registers 140°F.
     1
     ⁄2      cup firmly packed brown         (allow 15 min. per pound). Top with
             sugar                           apricot mixture during last 30 min.
                                             of baking, basting frequently with
 6 - 8 - lb. fully cooked whole boneless
                                             pan drippings.
             ham*
     2       tbsp. butter or margarine       HEAT butter in skillet. Add shallots
     1
                                             and cook until tender. Add apricot
     ⁄2      cup finely chopped shallots     preserves, mustard, orange rind and
     2       jars (12 oz. each) apricot      remaining broth. Heat to a boil.
             preserves (about 2 cups)        Cook over low heat 10 min. or until
    1
     ⁄4      cup Dijon mustard               slightly thickened.

     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                             iced water ch
                                                                           estnuts,
                                           1  can (8 oz.) sl
                           ne                   drained
             er of margari                                     chopped fres
                                                                             h
2 tbsp. butt            o ms                   cups coarsely
              p mushro                      2
2 cups cut-u                ed                   spinach                 RM Herb
 1 medium    onion, chopp                                 PERIDGE FA
                          opped              4 cups PEPed Stuffing
              carrots, ch                         Season
 2 medium                    N
                ) SWANSO                                                         cook
  1 can (14 oz.le Broth                                          carrots and
      Vegetab                                   onion and
                               Add   mushrooms,
                  in saucepot.
  HEAT butter                                          oil. Stir in st
                                                                       uffing.
  until tender.                d spinach . Heat to a b
                , 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

             1 lb. ground beef
             1 large green pepper,
                chopped
             1 large onion, chopped
            2 tbsp. chili powder
           1
            ⁄4 tsp. pepper
            3 cups CAMPBELL’S Tomato
               Juice
           1 can (about 15 oz.) each
               kidney beans and great
               Northern beans, rinsed and
               drained
           Sour cream, sliced green
              onions, shredded Cheddar
              cheese, chopped tomato
      COOK beef, green pepper, onion, chili
     powder and pepper in
     skillet until
     browned. Pour off
     fat.
     ADD tomato juice
     and beans and
     heat through.Top
     with sour cream,
     green onions, cheese
     and tomato.




     77




38
Sensational Chicken Noodle Soup
                                      Homemade
                                        Soups

  3 1/2 cups SWANSON Chicken            PREP/COOK TIME: 20 MIN.
        Broth or Natural GoodnessTM
        Chicken Broth                   MIX broth, pepper, carrot and celery in
                                        saucepan. Heat to a boil.
  Generous dash pepper
                                        STIR in noodles and chicken. Cook
  1     medium carrot, sliced
                                        over medium heat 10 min. or until
  1     stalk celery, sliced            noodles are done. Serves 4.
  1/2 cup uncooked medium
        egg noodles                     Nutritional Values Per Serving: Calories
                                        106, Fat 3g, Protein 12g, Carbohydrate 6g,
  1     cup cubed cooked chicken        Sodium 903mg.




                                         39




                                                                                     39
Hearty Lasagna Soup
                                       Homemade
                                         Soups

     1 lb. ground beef                   PREP/COOK TIME: 25 MIN.
   1/4 tsp. garlic powder
                                         COOK beef with garlic in skillet until
     2 cans (14 oz. each) SWANSON        browned. Pour off fat.
       Seasoned Beef Broth
       with Onion                        ADD broth, tomatoes and Italian seasoning.
                                         Heat to a boil.
     1 can (14 1/2 oz.) diced
       tomatoes                          STIR in pasta. Cook over medium heat
   1/4 tsp. dried Italian seasoning,     10 min. or until pasta is done. Stir in cheese.
                                         Serve with additional cheese, if desired.
        crushed
                                         Serves 4.
 1 1/2 cups uncooked mafalda or          Nutritional Values Per Serving: Calories 446,
       corkscrew pasta                   Fat 18g, Protein 31g, Carbohydrate 39g,
                                         Sodium 1157mg.
   1/4 cup grated Parmesan cheese




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.

                    MAK ES 8 SER VIN GS

                                     Tomato Soup
 1 can (10 ⁄4 oz.) CAMPBELL’S
             3
                                                h
 1 can CAM        PBELL’S Condensed Beef Brot
1
  ⁄2 cup red wine or water
                                     pieces
  2 lb. beef for stew, cut into 1”
              1 oz.) diced Italian-style tomatoes
   1 can (14   ⁄2
                                     es
   3 large carrots, cut into 1” piec
   1 tsp. Italian seasoning, crushed
 1
     ⁄2 tsp. garlic powder
                                        te kidney (cannellini)
  2 cans (about 16 oz. each) whi
       beans,  drained
MIX soup, broth, wine, 1 beef, tomatoes, carrots, Italian
seasoning and garlic in 3 ⁄2-qt. slow cooker.
                                     9 hr.*
COVER and cook on LOW 8 to
STIR in beans. Turn    heat to HIGH and cook 10 min.
*Or on HIGH 4 to 5 hr.




                                                                 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
                        -Cooker
           pbell’s Slow hili ❖
                  ®
     ❖ Cam          Bean C
     H earty Beef &
                                               : 8 to 10 hr.
                                   Cook Time
       Prep Tim   e: 15 min. •

                   und beef
     11⁄2 lb. gro                    ed
                      ion, chopp
        1 large on                    d
                       arlic, mince                    ato Soup
        2 cloves g                         ELL’S Tom
                     3
                       ⁄4 o z.) CAMPB
         1 can (10 1                        atoes
                              ) diced tom
         1 ca  n (14 ⁄2 oz.
                          r                               s
         1
          ⁄2 cup wate                        idney bean
                                ach) red k
           2 ca ns (15 oz. e
                          powder
          1
           ⁄4 cup chili
                         und cumin
            2 tsp. gro                             . Pour off fa
                                                                 t.
                                     ntil browned
                      f in skillet u                         er,
        COOK bee                                matoes, wat
                                   lic, soup, to              ow
         MIX bee   f, onion, gar cumin in 3 1/2-qt. sl
                        p owder and
         beans, chili
          cooker.                                         Serves 6.
                                             8 to 10 hr.*
                         d co  ok on LOW
           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
                                           .) PREGO
                 ta Sauce for                            Mini
                               PREGO Tra
                                             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.


*Also delicious with Italian Sausage & Garlic
and Mini-Meatball.




                                               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
                              ®




Vegetables and Pasta
Prep/Cook Time: 25 min.

1        tbsp. olive or vegetable oil
                                      ed
2        medium carrots, thinly slic
1        medium     zucchini, sliced
1         medium onion, sliced
          cup CAMPBELL'S T ato   om Juice
1
 1
  ⁄4      cup grated Par mesan cheese
                                      crushed
 1
   ⁄4     tsp. dried oregano leaves,
                                       ves garlic, minced
 1
    ⁄4    tsp. garlic powder or 2 clo                     shell or
           cups cooked mediu    m tube-shaped, medium
  2
           corkscrew pasta

                                                           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 vegetables
        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 n tur
  are specially blended to
  uncooked pasta into in
  homemade Italian meals
  just 40 minutes.             ta, 1
  • Mix 1 lb. uncooked pas ce
    jar PREG   O Pasta Bake Sau
                                 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.




                         You can create an
                         endless variety of pasta
                         bakes by starting with
                         1 lb. uncooked pasta, adding one of our PREGO Pasta Bake Sauces and
                         topping with a different cheese each time (see below).

  Start with pasta

   16 oz. rotini pasta
                           +          Add PREGO Pasta
                                        Bake Sauce
                                    Three-Cheese Marinara
                                                             +        Top with cheese

                                                                     2 cups shredded pizza
                                                                         cheese blend
 8 oz. penne pasta plus                  Hearty Meat                2 cups shredded sharp
    8 oz. rotini pasta                                                 Cheddar cheese
     16 oz. ziti pasta            Mushroom Garlic & Onion         2 cups shredded mozzarella
                                                                   cheese plus 1⁄4 cup grated
                                                                           Parmesan
16 oz. medium shell pasta            Tomato Garlic & Basil         2 cups shredded Mexican
                                                                        4-cheese blend
 8 oz. bow tie pasta plus          Authentic Italian Sausage      1 cup shredded mozzarella
    8 oz. penne pasta                                             cheese plus 1 cup shredded
                                                                       Cheddar cheese


48
Tips for Cooking
with Campbell’s Soup
                 n          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.
                           home-           Campbell’s French Onion Sou
everyday ingredients into                                                 cheese
                              p them        Add a slice of your favorite
cooked meals in no time. Kee                                            burger.
                             meals          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
                                            Cheddar Cheese Soup, 1/2      soup
                                oom
 • Campbell’s Cream of Mushr                                                 heat
                                 king        can milk and 1/2 can water;
 Soup makes perfect basic coo                                            ooked
                              less           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 twist.       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
                        oups!
            By Jennifer C
                         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                                 has been         Before John Do                        fat and flour.
                                  ! M’m! Good!                                                 rrance created Ca
            soups since 1897                           condensed condensed                                           mpbell’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 sauc
        Paris exhibition of                           dal at the adaptable flavo                        e because of its
                                1900.                                                r and ability to thi
         Perhaps what is                                             coat a wide range                    cken, bind and
                               most interesting                                           of foods.
       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:            look, smell or tas                 béchamel should
                           ite sauce made fro                                         te like,” said Cind
    cream thickened                              m mi                                                       y Ayers of
                            with a roux, a mi lk or Campbell’s Kitchen. “Campbell’s
    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         With Campbell’s
                      and flour. Tomate                                               Condensed cook
also contains brow                           commonly even the bu                                        ing soups,
                         ned onions and ca                                   siest home cook
various seasoning                              rrots and delicious, cre                              can create a
                       s.                                                    amy sauce in minu
Espagnole: Also                                                the soup with fav                   tes 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
                     ot
 cooking tips from ll’s Kitchen
just like me! Campbe                             I cr
                      e fun too by
 staff joins in on th the “table.”       my own eated
                    s at                           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
               ail is supe
                           r cool.            rice a red chick ek,
 T he Meal-me convenience                            n
                                              Crea d Campbe n,
                                                                    e
     I like th w recipe emailed              Soup
                                                    m of
                                                           Chick    ll’s
                e
    having a n ery weekday.                       .               e
of
      to  me ev h group about               instan The finde n
               hurc                               tly p          r
  I told my c ey loved it too!              up 15 opped
                                                    recip
     it , and th                                           es.

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Campbells cookbook

  • 1. chen Campbell’s Kit Hi! ad up ndy, and I he My name is Ci ars tchen. For over 17 ye Campbell’s Ki am to create with my te lies across Am has erica. I have worked cipes for fami aff gr eat-tasting re s, Campbell’s Kitchen st Over the year s cooks. We with America’ develope d a friendship s, and in turn , our nd out recipe colleagues develop and se eir creations with us. My e power friends share th y. Through th th me every da continue to grow. exch ange ideas wi ships et, our friend ed up with my of the Intern ection, I team our families’ To cr eate this coll bring you the country to own fr iends across You too ca n develop your ding favo rite recipes. ting ingr edients and ad creation s, by substitu rs. On the following favorite flavo your family’s show you how. es helpful co oking pages, we’ll on also includ in This collecti ons. We’ve tucked y-saving coup stuff for your tips and mone can get free n on how you r Education informatio ll’s Labels fo through Campbe r Meal-Mail, kids’ school to sign up fo so invite you bell’s Kitche n. program. I al ily from Camp a reci pe emailed da ll ’s soups long ed with Campbe agine a My family cook y. (I can’t im n Bean ed the compan before I join nt Reba’s Gree room without my Au eam of Mush holiday dinner Campbell’s Cr ole made with g recipes from Casser r me, creati ng and sharin on of a soup!) Fo the continuati tchen has been Campbell’s Ki adition. for you to long family tr e recipes make it easier ooked I hope thes nd the tabl e for a home-c e gather yo ur family arou vorite you’ d like to shar you have a fa ly. meal. And if for my fami love to try it with me, I’d Fondly, dy Ayres From the desk of Cin
  • 2. Welcome to Campbell’s! . . . . . . . . . . . . . . . . . . . . . . . . 2 A letter from Cindy Ayers Campbell Gives Back . . . . . . . . . . . . . . . . . . . . . . . . . . 4 The Labels for Education Program Making it Yours . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 A Campbell Mom shares her ideas 2-Step Meals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-11 Only two steps to dinner! Blue Ribbon Recipes . . . . . . . . . . . . . . . . . . . . . . . 12-18 Profiles and recipes from Campbell’s contest winners Kitchen Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Cooking with soup made easy Mainly Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20-27 Hearty main dishes in minutes Vegetables and Side Dishes . . . . . . . . . . . . . . . . . . 28-31 Sensational side dishes for every day of the week Home for the Holidays . . . . . . . . . . . . . . . . . . . . . . . . 37 Holiday traditions from Campbell’s Soups and Stews . . . . . . . . . . . . . . . . . . . . . . . . . 38-43 Simmering goodness starts with Campbell’s The Flavors of Italy . . . . . . . . . . . . . . . . . . . . . . . 44-49 Pasta, meatballs, tomatoes—a feast of Italian dishes Sauce it up with Campbell’s . . . . . . . . . . . . . . . . . . . . 50 Campbell’s cream soups are sauces just waiting to happen Campbell’s Kitchen Web Site . . . . . . . . . . . . . . . . . . . . 51 Visit the community and get free recipes 3
  • 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 pment. The labels I saved 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 prod , and there is no limit to the time Labels can be collected and redeemed at any amount of merchandise your school can earn. n they were little. They tore My kids got so excited about the program whe ry. That often meant my pant labels from Campbell’s soup cans stocked in surprise for dinner! grilled cheese sand wiches and Campbell’s soup helped Campbells deliver Over the past 29 years, families like ours have schools. Together, we are to our nearly $100 million in valuable merchandise label at a time! building better schools for our children— one Hope to hear from you soon, P.S. To learn more, visit labelsforeducation.com or call us at 1-800-424-5331. From the desk of Anne Pizarro 4
  • 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
  • 5. http://www.campbellskitchen.com ADVANCED SEARCH o.k., what’s for dinner tomorrow night? Sign up for Meal-Mail and you’ll get great tasting, easy to prepare recipes in your email box everyday! What could be easier? Click here to sign up. ©2002 Campbell’s Soup Company. All rights reserved. A Message from our [LEGAL] Campbell’s Company. reserved. Notes: 6
  • 6. Notes: 7
  • 7. 8
  • 8. http://www.campbellskitchen.com ADVANCED SEARCH o.k., what’s for dinner tomorrow night? Sign up for Meal-Mail and you’ll get great tasting, easy to prepare recipes in your email box everyday! What could be easier? Click here to sign up. ©2002 Campbell’s Soup Company. All rights reserved. A Message from our [LEGAL] Campbell’s Company. reserved. 9
  • 9. http://www.campbellskitchen.com ADVANCED SEARCH o.k., what’s for dinner tomorrow night? Sign up for Meal-Mail and you’ll get great tasting, easy to prepare recipes in your email box everyday! What could be easier? Click here to sign up. 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
  • 10. 11
  • 11. 12
  • 12. WEDNESDAY JUNE 19, 2002 ✭ Campbell’s® 20-Minute Recipe Challenge Grand Prize Winner is Christina Hurt of Ada, OK M’m! M’m! Good! That’s Campbell’s® Paprika Chicken with what the Campbell’s Kitchen staff declared Sour Cream Gravy when they tested Christina Prep/Cook Time: 20 min. Hurt’s entry in the second 1/2 cup all-purpose flour annual Campbell’s 20- 2 tsp. paprika Minute Recipe Challenge. Hurt, who hails from Ada, 1 tsp. each salt, ground pepper, garlic powder, Oklahoma, took top cayenne pepper honors out of thousands 4 boneless chicken breast halves of entries received. In 1/4 cup butter or margarine addition to claiming the 1 can (10 3/4 oz.) CAMPBELL’S Cream of $20,000 grand prize, she Chicken or 98% Fat Free Cream of Chicken Soup and her winning recipe will be featured on the label of 1/4 cup sliced green onions Campbell’s® Condensed 1 carton (8 oz.) sour cream Cream of Chicken Soup. Eight First Prizes also MIX flour and seasonings. Coat chicken. were awarded. MELT butter in skillet. Add chicken and cook until Hurt’s recipe, Paprika browned. Chicken with Sour Cream ADD soup and onions. Cover and cook over low heat Gravy, uses Campbell’s® 10 min. or until done. Stir in sour cream. Serve with continued on page 7 mashed potatoes or rice if desired. Serves 4. 13
  • 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
  • 14. Campb ell’s Co ntest W Campb inners continu ell’s ® C ed ranberr 1 tbsp. y Chick vegetab PREP/C OOK TIM en 4 bonele le oil E: 20 MIN . ss chick 1/4 cup en breas each cra t halves 1 can (1 nberry ju 0 3/4 o ice and z.) CAM o 98% Fat Free Cre PBELL’S range juice 1 tbsp. am of M Cream o dried cra ushroom f Mushro 1 tbsp. nberries Soup om or chopped crushed fresh sa ge or 1 1/8 tsp. tsp. drie pepper d sage le 4 cups c aves, ooked in stant wh HEAT o ite rice il in skille ADD juic t. Add c es hicke boil. Cov , soup, cranberr n and cook unti er and c ies, sag l browne SERVE oo e d. over rice k over low hea and pepper. Hea . Serves t 5 min. t to a 4. or until d one. 15
  • 15. Campbell’s® Fast Fiesta Shepherd’s Pie Prep/Cook Time: 20 min. 1 lb. ground beef 1 can CAMPBELL’S Tomato with Roasted Garlic & Herbs Soup 1 cup frozen whole kernel corn 3/4 cup PACE Picante Sauce 1 tsp. ground cumin 1 can CAMPBELL’S Fiesta Nacho Cheese Soup 1 cup milk 2 tbsp. butter or margarine 1 1/3 cups instant mashed potato flakes COOK beef in skillet until browned. Pour off fat. STIR in tomato soup, corn, picante sauce and cumin. Heat to a boil. Cover and cook over low heat 5 min. MIX cheese soup, milk and butter in saucepan. Heat to a boil. Remove from heat. Stir in potato flakes. Let stand 30 seconds. Mix with fork until evenly moistened. Drop potatoes by large spoonfuls onto beef mixture. Serves 4. 16
  • 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 MELT 1 tbsp. butter in skillet. Add almonds and cook until browned. Remove almonds. PLACE chicken between 2 sheets of plastic wrap and pound to even thickness. Season with salt and pepper. MELT remaining butter in skillet. Add chicken and cook until browned. ADD 1/2 cup toasted almonds, cream, soup, marmalade, mustard and red pepper. Cook 10 min. or until sauce thickens. Garnish with remaining almonds. Serve with rice if desired. Serves 6. 17
  • 17. Campbell’s® Chick en Creole wi Prep/Cook Time: th Chile Cream Sauce 20 min. 4 boneless chicken br 2 tsp. Creole or Ca east halves 1 jun seasoning tbsp. olive oil 1 can (10 3/4 oz.) CAMPBELL’S Crea Chicken So m of Chicken or 1/2 cup wate up 98% Fat Free Cr eam of r 1 can (4 oz.) chopped green ch 1 tsp. lime jui iles 1/4 cup sour ce cr Hot cooked rice eam 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
  • 18. Campbell’s® New Orleans Shrimp Toss Prep/Cook Time: 20 min. 1 lb. fresh large shrimp, shelled and deveined 2 tbsp. vegetable oil 2 tbsp. lemon juice 1 tbsp. Worcestershire sauce 1 tsp. Cajun seasoning 1/2 cup chopped onion 2 cloves garlic, chopped 1 can CAMPBELL’S Cream of Chicken with Herbs Soup 1/2 cup milk 1 tsp. paprika 4 cornbread squares or biscuits MIX shrimp, 1 tbsp. oil, lemon juice, Worcestershire and Cajun seasoning. HEAT remaining oil in skillet. Add onion and garlic and cook until tender. ADD soup, milk and paprika. Heat to a boil. Add seasoned shrimp. Cover and cook over low heat 5 min. or until shrimp is done. Serve with cornbread. Serves 4. 19
  • 19. Mai nly Mea t Swanson® Beef Teriyaki Prep/Cook Time: 25 min. ® SLICE beef into very thin strips. 1 lb. boneless beef sirloin r steak, 3/4” thick* Mix cornstarch, broth, soy, suga and garlic. 2 tbsp. cornstarch STIR-FRY beef in nonstick skillet 1 can (14 oz.) SWANSON Beef Broth or Lower until browned and juices Sodium Beef Broth evaporate. 2 tbsp. soy sauce ADD broccoli and cornstarch mixture. Cook and stir until 1 tbsp. packed brown sugar mixture boils and thickens. Serve 1/4 tsp. garlic powder over rice. 4 cups broccoli flowerets Serves 4. 4 cups hot cooked rice, *To make slicing easier, freeze beef 1 hr. cooked without salt 20
  • 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
  • 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
  • 22. ng Bake s & Stuffi ll’s Pork Chop ® Campbe : 30 min . e ook Tim min. C Prep Time: 10 ffing Bread Stu M Corn GE FAR EPPERID thick 4 cups P ps, 3/4” Free pork cho 98% Fat 4 to 6 boneless elery or S Cre am of C MPBELL’ 1 can CA oup* f Celery S Cream o milk 1/3 cup ar cheese d Chedd shredde 1/2 cup ctions. pkg. dire ording to h. uffing acc king dis rn bread st allow ba PRE PARE co nter of 3-qt. sh across ce ng. stuffing e of stuffi SPOON each sid rk chops on ps. Place po over cho Sprinkle ilk. Pour til done. p and m in. or un MIX sou 400°F . for 30 m Bake at COVER. 4 to 6. ese . Serves with che shroom Soup. m of Mu ith Crea licious w *Also de 23
  • 23. Campbell’s Herb ® Roasted Chicken & Vegetables Prep Cook Time: 10 min. Time: 50 min. BELL’S 1 can (10 ⁄4 oz.) CAMPor 98% 3 Cream of Mushroom oom Fat Free Cream of Mushr Soup 1 ⁄3 cup water leaves, 2 tsp. dried oregano crushed baby 2 cups fresh or frozen car rots into 4 medium potatoes, cut quarters ast halves 4 bone-in chicken bre 1 ⁄2 tsp. paprika . oregano, MIX soup, water, 1 tsp carrots and potato es in shallow roasting pan. with TOP with chicken. Season rika. rem aining oregano and pap Place on top . min. or until BAKE at 400°F. for 50 done. Stir veg etables. Serves 4. Notes: 24
  • 24. 25
  • 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 cups hot cooked rice strips. SLICE beef into very thin stir-fry until browned and HEAT 1 tbsp. oil in skillet. Add beef and 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
  • 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 y carrots 2 cup s fresh or frozen bab 1 stalk celery, cut into 1” pieces ck roast 21⁄2 lb. boneless beef chu per up ⁄2 tsp. pep 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 cup water. Remove bee f purpose flour with ⁄2 gravy, mix ⁄4 cup all- 1 For a thicker cooker. Turn heat to HIGH. Cook until flour mixture to slow and keep warm. Add ut 10 min. kens, abo mixture boils and thic and 3 cloves BELL’S Tomato Soup can (10 ⁄4 oz.) CAMP 3 up. TIP : You can substitute 1 Tomato with Roast ed Garlic & Herbs So garlic (minc ed) for CAMPBELL’S *Or on HIGH 5 to 6 hr. 27
  • 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
  • 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 potatoes 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 soup is hot. se Ser ves 6. Nacho Chee Fries: Substitute CAM se Soup for P the Cheddar BELL’S Fiesta Cheese Sou p. 29
  • 29. getables Swanson Savory Ve ® min. 4 Prep/Cook Time: 20 en Broth or 1 cup SWANSON Chick icken Broth ™ Ch 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
  • 30. roth Swanson B ice ® Simmered R . : 25 MIN OK TIME PREP/CO icken ™ WANSON Ch 1 can (14 oz.) S Natural Goodness Broth or th Chicken Bro (1 3 /4 cups) ng- ed regular lo 3/4 cup uncook ite rice grain wh to a boil. in saucepan w HEAT broth Cover and cook over lo 4. Stir in rice. ne. Serves . or until do heat 20 min 31
  • 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
  • 32. asser ole Bean C el l ’s® Green . e: 30 min Campb e: 10 min. Cook Tim or 98% Fa t Free Cr eam of Prep Tim Mushroo m ream of CAM PBELL’S C 3/4 oz.) 1 can (10 p m Sou Mushroo milk 1/2 cup sauce 1 tsp. soy per Dash pep t green b eans serole. ooked cu Onions 2-qt. cas 4 cups c ’s® Fren ch Fried on ions in 1 1/ s French 2/3 cup 1 1/3 cup eans and , pepper, b , milk, soy til hot. . MIX soup min. or un Serves 6 ozen 0 F. for 25 ke 5 min. each) fr BAKE at 350 aining o nions. Ba ns, 2 pkg. (9 oz. . fresh h rem bea out 1 1/2 lb rinkle wit en green ans or ab STIR. Sp z.) froz 1 bag (1 6 to 20 o ch) green be TIP: Use 16 oz. ea s (about an s, 2 can green be cipe. or this re gree n beans f 33
  • 33. ❂ Recipe Favorites Swanson® Double- PLACE apricots and broth in microwave-safe measuring cup. Apricot Glazed Ham Microwave on HIGH for 2 min. Let Prep Time: 15 min. Cook Time: 2 hr. cool. Remove apricots and cut into strips. Reserve broth. Mix apricots, 1 cup dried apricots (6 oz.) sugar and 1⁄4 cup reserved broth. 1 cup SWANSON Chicken PLACE ham in roasting pan. Broth or Natural Bake at 325°F. for 2 hr. or until Goodness™ Chicken Broth thermometer registers 140°F. 1 ⁄2 cup firmly packed brown (allow 15 min. per pound). Top with sugar apricot mixture during last 30 min. of baking, basting frequently with 6 - 8 - lb. fully cooked whole boneless pan drippings. ham* 2 tbsp. butter or margarine HEAT butter in skillet. Add shallots 1 and cook until tender. Add apricot ⁄2 cup finely chopped shallots preserves, mustard, orange rind and 2 jars (12 oz. each) apricot remaining broth. Heat to a boil. preserves (about 2 cups) Cook over low heat 10 min. or until 1 ⁄4 cup Dijon mustard slightly thickened. 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
  • 34. Notes 35
  • 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 iced water ch estnuts, 1 can (8 oz.) sl ne drained er of margari chopped fres h 2 tbsp. butt o ms cups coarsely p mushro 2 2 cups cut-u ed spinach RM Herb 1 medium onion, chopp PERIDGE FA opped 4 cups PEPed Stuffing carrots, ch Season 2 medium N ) SWANSO cook 1 can (14 oz.le Broth carrots and Vegetab onion and Add mushrooms, in saucepot. HEAT butter oil. Stir in st uffing. until tender. d spinach . Heat to a b , chestnuts an ADD broth Mix lightly. Serves 8. 36
  • 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
  • 37. 2-Bean Chili PREP/COOK TIME: 25 M IN. MAKES 6 SERVINGS 1 lb. ground beef 1 large green pepper, chopped 1 large onion, chopped 2 tbsp. chili powder 1 ⁄4 tsp. pepper 3 cups CAMPBELL’S Tomato Juice 1 can (about 15 oz.) each kidney beans and great Northern beans, rinsed and drained Sour cream, sliced green onions, shredded Cheddar cheese, chopped tomato COOK beef, green pepper, onion, chili powder and pepper in skillet until browned. Pour off fat. ADD tomato juice and beans and heat through.Top with sour cream, green onions, cheese and tomato. 77 38
  • 38. Sensational Chicken Noodle Soup Homemade Soups 3 1/2 cups SWANSON Chicken PREP/COOK TIME: 20 MIN. Broth or Natural GoodnessTM Chicken Broth MIX broth, pepper, carrot and celery in saucepan. Heat to a boil. Generous dash pepper STIR in noodles and chicken. Cook 1 medium carrot, sliced over medium heat 10 min. or until 1 stalk celery, sliced noodles are done. Serves 4. 1/2 cup uncooked medium egg noodles Nutritional Values Per Serving: Calories 106, Fat 3g, Protein 12g, Carbohydrate 6g, 1 cup cubed cooked chicken Sodium 903mg. 39 39
  • 39. Hearty Lasagna Soup Homemade Soups 1 lb. ground beef PREP/COOK TIME: 25 MIN. 1/4 tsp. garlic powder COOK beef with garlic in skillet until 2 cans (14 oz. each) SWANSON browned. Pour off fat. Seasoned Beef Broth with Onion ADD broth, tomatoes and Italian seasoning. Heat to a boil. 1 can (14 1/2 oz.) diced tomatoes STIR in pasta. Cook over medium heat 1/4 tsp. dried Italian seasoning, 10 min. or until pasta is done. Stir in cheese. Serve with additional cheese, if desired. crushed Serves 4. 1 1/2 cups uncooked mafalda or Nutritional Values Per Serving: Calories 446, corkscrew pasta Fat 18g, Protein 31g, Carbohydrate 39g, Sodium 1157mg. 1/4 cup grated Parmesan cheese 40
  • 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. MAK ES 8 SER VIN GS Tomato Soup 1 can (10 ⁄4 oz.) CAMPBELL’S 3 h 1 can CAM PBELL’S Condensed Beef Brot 1 ⁄2 cup red wine or water pieces 2 lb. beef for stew, cut into 1” 1 oz.) diced Italian-style tomatoes 1 can (14 ⁄2 es 3 large carrots, cut into 1” piec 1 tsp. Italian seasoning, crushed 1 ⁄2 tsp. garlic powder te kidney (cannellini) 2 cans (about 16 oz. each) whi beans, drained MIX soup, broth, wine, 1 beef, tomatoes, carrots, Italian seasoning and garlic in 3 ⁄2-qt. slow cooker. 9 hr.* COVER and cook on LOW 8 to STIR in beans. Turn heat to HIGH and cook 10 min. *Or on HIGH 4 to 5 hr. 41
  • 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
  • 42. 47 Suppers -Cooker pbell’s Slow hili ❖ ® ❖ Cam Bean C H earty Beef & : 8 to 10 hr. Cook Time Prep Tim e: 15 min. • und beef 11⁄2 lb. gro ed ion, chopp 1 large on d arlic, mince ato Soup 2 cloves g ELL’S Tom 3 ⁄4 o z.) CAMPB 1 can (10 1 atoes ) diced tom 1 ca n (14 ⁄2 oz. r s 1 ⁄2 cup wate idney bean ach) red k 2 ca ns (15 oz. e powder 1 ⁄4 cup chili und cumin 2 tsp. gro . Pour off fa t. ntil browned f in skillet u er, COOK bee matoes, wat lic, soup, to ow MIX bee f, onion, gar cumin in 3 1/2-qt. sl p owder and beans, chili cooker. Serves 6. 8 to 10 hr.* d co ok on LOW COVER an H 4 to 5 hr. *Or on HIG 43
  • 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 .) PREGO ta Sauce for Mini PREGO Tra ditional Pas ta Sauce. 44
  • 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. *Also delicious with Italian Sausage & Garlic and Mini-Meatball. 45
  • 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
  • 46. Campbell’s Italian ® Vegetables and Pasta Prep/Cook Time: 25 min. 1 tbsp. olive or vegetable oil ed 2 medium carrots, thinly slic 1 medium zucchini, sliced 1 medium onion, sliced cup CAMPBELL'S T ato om Juice 1 1 ⁄4 cup grated Par mesan cheese crushed 1 ⁄4 tsp. dried oregano leaves, ves garlic, minced 1 ⁄4 tsp. garlic powder or 2 clo shell or cups cooked mediu m tube-shaped, medium 2 corkscrew pasta 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 vegetables Cover and cook over low are tender. Serves 4. ADD pasta Heat through. 47
  • 47. Mix 'n' Match Prego® Pasta Bake Sauce PREGO Pasta Bake Sauces n tur are specially blended to uncooked pasta into in homemade Italian meals just 40 minutes. ta, 1 • Mix 1 lb. uncooked pas ce jar PREG O Pasta Bake Sau 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. You can create an endless variety of pasta bakes by starting with 1 lb. uncooked pasta, adding one of our PREGO Pasta Bake Sauces and topping with a different cheese each time (see below). Start with pasta 16 oz. rotini pasta + Add PREGO Pasta Bake Sauce Three-Cheese Marinara + Top with cheese 2 cups shredded pizza cheese blend 8 oz. penne pasta plus Hearty Meat 2 cups shredded sharp 8 oz. rotini pasta Cheddar cheese 16 oz. ziti pasta Mushroom Garlic & Onion 2 cups shredded mozzarella cheese plus 1⁄4 cup grated Parmesan 16 oz. medium shell pasta Tomato Garlic & Basil 2 cups shredded Mexican 4-cheese blend 8 oz. bow tie pasta plus Authentic Italian Sausage 1 cup shredded mozzarella 8 oz. penne pasta cheese plus 1 cup shredded Cheddar cheese 48
  • 48. Tips for Cooking with Campbell’s Soup n 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. home- Campbell’s French Onion Sou everyday ingredients into cheese p them Add a slice of your favorite cooked meals in no time. Kee burger. meals 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 Cheddar Cheese Soup, 1/2 soup oom • Campbell’s Cream of Mushr heat king can milk and 1/2 can water; Soup makes perfect basic coo ooked less 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 twist. 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
  • 49. No Time To M ake a Tradition auce? al S Try Cooking With Campbe Condensed S ll’s oups! By Jennifer C 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 has been Before John Do fat and flour. ! M’m! Good! rrance created Ca soups since 1897 condensed condensed mpbell’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 sauc Paris exhibition of dal at the adaptable flavo e because of its 1900. r and ability to thi Perhaps what is coat a wide range cken, bind and most interesting of foods. 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: look, smell or tas béchamel should ite sauce made fro te like,” said Cind cream thickened m mi y Ayers of with a roux, a mi lk or Campbell’s Kitchen. “Campbell’s 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 With Campbell’s and flour. Tomate Condensed cook also contains brow commonly even the bu ing soups, ned onions and ca siest home cook various seasoning rrots and delicious, cre can create a s. amy sauce in minu Espagnole: Also the soup with fav tes by blending known as brown sa orite flavors and uce. Made seasonings.
  • 50. www.campbellskitchen.com is a great The kitchen Table eas and e id place to get recip her Moms ot cooking tips from ll’s Kitchen just like me! Campbe I cr e fun too by staff joins in on th the “table.” my own eated s at 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 ail is supe r cool. rice a red chick ek, T he Meal-me convenience n Crea d Campbe n, e I like th w recipe emailed Soup m of Chick ll’s e having a n ery weekday. . e of to me ev h group about instan The finde n hurc tly p r I told my c ey loved it too! up 15 opped recip it , and th es.