In a fit of perversity, I bought a bunch of condensed canned soups.
Cream of chicken, asparagus, celery, Broccoli Cheese and Cheese. Give
me some recipes to use these in, preferably the soup being the only
instant food ingredient. Thank you!

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Ranee Mueller wrote:

In a fit of perversity, I bought a bunch of condensed canned soups.
Cream of chicken, asparagus, celery, Broccoli Cheese and Cheese. Give
me some recipes to use these in, preferably the soup being the only
instant food ingredient. Thank you!


Ranee, I have a lot of homecanned or frozen soups I use in place of the
commercial versions. For the most part they work identical to the
commercial versions. If you go to the Campbell's or KraftKitchens
websites, they have a ton of recipes. Here is quick meal using cream of
mushroom soup that we like. If using homemade, just use a little less
or reduce a bit.

Chicken Packets

Pull off a good amount about 1 ' of tin foil. Lay flat shiny side up on
counter. Lightly oil. Place one frozen* chicken breast on the foil.
Top with green beans and a scoop of mushroom soup. You will want
thicker mushroom soup for this so be sure to reduce. Form tinfoil into
a well sealed packet. Bake at 350 F for about 40 min. *If using
unthawed chicken breast reduce the bake time to 30 min.


Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

"Ranee Mueller" wrote

In a fit of perversity, I bought a bunch of condensed canned soups.
Cream of chicken, asparagus, celery, Broccoli Cheese and Cheese. Give
me some recipes to use these in, preferably the soup being the only
instant food ingredient. Thank you!

Regards,
Ranee

Here's a real favourite of mine, Ranee. I'll look for a few more (yes,
everyone, I use canned soup in recipes occasionally!).


* Exported from MasterCook *

Squash Casserole

Recipe By :Posted by Dora
Serving Size : 0 Preparation Time :0:00
Categories : vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds squash
1/4 cup onion -- chopped
1 can cream of chicken soup
1 cup sour cream
8 ounces Pepperidge Farm dressing
1 stick butter -- melted
1 medium carrot -- grated
1 tablespoon pimiento -- chopped
salt and pepper

Cut squash into 1" rings and cook in salted water, with onion, until tender.
Drain thoroughly. Mash, then add cream of chicken soup and sour cream. Mix
well.

Separately mix dressing and melted butter.

Grease a 9" x 9" pan or 2 1/2-quart glass dish. Beginning with dressing
mixture, layer with squash mixture, alternating until all is used, ending
with dressing mixture.

Bake at 350ºF. for 9" square pan, or 325ºF. for 2-1/2 quart glass dish, for
25 - 30 minutes.

Cuisine:
"American"
Source:
"From my good friend Marie Schweizer"

"Ranee Mueller" wrote

In a fit of perversity, I bought a bunch of condensed canned soups.
Cream of chicken, asparagus, celery, Broccoli Cheese and Cheese. Give
me some recipes to use these in, preferably the soup being the only
instant food ingredient. Thank you!

Regards,
Ranee

Here's another one - yummy!


* Exported from MasterCook *

Crab Casserole

Recipe By :Posted by Dora, rfc - 4/10/06 (2nd time)
Serving Size : 6

1 pound crab meat
1/2 cup mayonnaise
1/2 green bell pepper -- chopped
1/2 onion -- chopped fine
1/2 cup celery -- chopped
1 to 1-1/2 cups milk
2 eggs -- beaten
4 slices white bread -- diced
1 can cream of mushroom soup
1/2 teaspoon salt
1/2 cup sharp cheddar cheese -- shredded

Put one-half of diced bread in greased baking dish. Mix crab meat,
mayonnaise, onion, green pepper and celery; place on diced bread; put
remaining bread on top of mixture.

Mix eggs, milk, salt and pour over second layer of bread. Set in
refrigerator overnight.

Next day, pour undiluted soup over crab mixture, sprinkle with cheese. Let
stand at room temperature for 1 hour.

Bake one hour at 325ºF.

Source:
"Janis Roberts, Centennial Cookbook, The Catonsville Presbyterian
Church 1880 - 1980 Centennial Celebration."

Ranee Mueller wrote:
In a fit of perversity, I bought a bunch of condensed canned soups.
Cream of chicken, asparagus, celery, Broccoli Cheese and Cheese. Give
me some recipes to use these in, preferably the soup being the only
instant food ingredient. Thank you!

Regards,
Ranee

Boil 2 lbs. chicken pieces in just enough water to cover (salt & pepper and
a couple of bay leaves in the water) about 30 minutes. Remove and cool the
chicken (discard the bay leaves). Stir in 2 cans cream of chicken soup and
1 soup can measure of milk. Debone the chicken and add the meat back to to
the broth/soup mixture. Bring to a low boil. Simmer until the mixture is
slightly thickened. Serve the mixture over freshly baked hot biscuits.

Jill

limey wrote:

Here's a real favourite of mine, Ranee. I'll look for a few more (yes,
everyone, I use canned soup in recipes occasionally!).


* Exported from MasterCook *

Squash Casserole

Oh Dora, I just loooove this casserole, been making it for years and
years. I don't mash the squash, just slice it in quarter or half
rounds, and saute it with the onion and grated carrot. I also doctor
it up a bit with garlic and fresh or dried thyme. It's a great buffet
dish for a crowd, and kids gobble it up without realizing they're
eating veggies.

Sandy

Ranee Mueller wrote:
In a fit of perversity, I bought a bunch of condensed canned soups.
Cream of chicken, asparagus, celery, Broccoli Cheese and Cheese. Give
me some recipes to use these in, preferably the soup being the only
instant food ingredient. Thank you!

Sloppy Sams!

Brown about a pound and a half of ground beef with a chopped onion.
Drain any grease that's accumulated. Stir in one can of the condensed
cream soup of your choice -- I use either mushroom or celery. Add
about 2 T. medium hot chili powder, 1 T. worcestershire sauce, 1/2 tsp.
garlic powder, salt and pepper. Simmer a few minutes and serve over
burger buns. Always serve with tater tots if you want to do it the
right way.

Sandy

"limey" wrote in message
...

"Ranee Mueller" wrote

In a fit of perversity, I bought a bunch of condensed canned soups.
Cream of chicken, asparagus, celery, Broccoli Cheese and Cheese. Give
me some recipes to use these in, preferably the soup being the only
instant food ingredient. Thank you!

Regards,
Ranee

Here's a real favourite of mine, Ranee. I'll look for a few more (yes,
everyone, I use canned soup in recipes occasionally!).


* Exported from MasterCook *

Squash Casserole

Recipe By :Posted by Dora
Serving Size : 0 Preparation Time :0:00
Categories : vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds squash
1/4 cup onion -- chopped
1 can cream of chicken soup
1 cup sour cream
8 ounces Pepperidge Farm dressing
1 stick butter -- melted
1 medium carrot -- grated
1 tablespoon pimiento -- chopped
salt and pepper

Cut squash into 1" rings and cook in salted water, with onion, until
tender. Drain thoroughly. Mash, then add cream of chicken soup and sour
cream. Mix well.

Separately mix dressing and melted butter.

Grease a 9" x 9" pan or 2 1/2-quart glass dish. Beginning with dressing
mixture, layer with squash mixture, alternating until all is used, ending
with dressing mixture.

Bake at 350ºF. for 9" square pan, or 325ºF. for 2-1/2 quart glass dish,
for 25 - 30 minutes.

Hey, that looks different. I'm not big into 'cream of soups' - but I think
I will try.

Thanks, Elaine

"elaine" wrote

"limey" wrote

Squash Casserole

Recipe By :Posted by Dora

2 pounds squash
1/4 cup onion -- chopped
1 can cream of chicken soup
1 cup sour cream
8 ounces Pepperidge Farm dressing

NOTE: Use the small crumbled type of PF dressing, not the larger cubes!

1 stick butter -- melted
1 medium carrot -- grated
1 tablespoon pimiento -- chopped
salt and pepper


Hey, that looks different. I'm not big into 'cream of soups' - but I
think I will try.

Thanks, Elaine

It's good. Note my comment above, Elaine. Enjoy.

Dora

"Ranee Mueller" wrote in message
...
In a fit of perversity, I bought a bunch of condensed canned soups.
Cream of chicken, asparagus, celery, Broccoli Cheese and Cheese. Give
me some recipes to use these in, preferably the soup being the only
instant food ingredient. Thank you!


Here is a whole cookbook on canned soups:
http://www.amazon.ca/exec/obidos/ASI...611209-2661906

pavane

On 2006-04-10, wrote:

cream soup of your choice -- I use either mushroom or celery. Add
about 2 T. medium hot chili powder, 1 T. worcestershire sauce, 1/2 tsp.
garlic powder, salt and pepper.

Yee-uck!

Cream of celery and chili powder ....makes me sick just thinking about
it.

nb

On Mon, 10 Apr 2006 11:01:25 -0700, Ranee Mueller
wrote:

In a fit of perversity, I bought a bunch of condensed canned soups.
Cream of chicken, asparagus, celery, Broccoli Cheese and Cheese. Give
me some recipes to use these in, preferably the soup being the only
instant food ingredient. Thank you!

I use the cream of chicken as a background for quickie Chicken a la
King.

Cheddar cheese is fairly decent over pasta or veggies.

I've eaten broccoli cheese from a bowl. Okay. Needs more broccoli,
though.

I don't care for celery soup, and I don't even want to think about the
asparagus stuff. G

Hope you get some good ideas!
Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

Ranee Mueller wrote:
In a fit of perversity, I bought a bunch of condensed canned soups.
Cream of chicken, asparagus, celery, Broccoli Cheese and Cheese. Give
me some recipes to use these in, preferably the soup being the only
instant food ingredient. Thank you!

Regards,
Ranee

I happen to like the cheese soup as - soup! Mixed with milk, of course. I
add vegetables to it (minced onion, garlic, bell pepper, grated carrot) and
dried herbs (thyme, parsley) and a dash or two of hot sauce or a sprinkling
of cayenne pepper. Serve with some nice toasted bread. Good on a chilly
day, but then I eat soup year round. G I realize spring is upon us, but
after the nasty storms that came through here last week it got cold again!
Perfect weather for cheese soup!

Otherwise, you can always use it to make dip for chips. Mix in some fresh
salsa.

Jill

Damsel in dis Dress wrote:
On Mon, 10 Apr 2006 11:01:25 -0700, Ranee Mueller
wrote:

In a fit of perversity, I bought a bunch of condensed canned soups.
Cream of chicken, asparagus, celery, Broccoli Cheese and Cheese. Give
me some recipes to use these in, preferably the soup being the only
instant food ingredient. Thank you!

I use the cream of chicken as a background for quickie Chicken a la
King.

Cheddar cheese is fairly decent over pasta or veggies.

I've eaten broccoli cheese from a bowl. Okay. Needs more broccoli,
though.

I don't care for celery soup, and I don't even want to think about the
asparagus stuff. G


Cream of Celery is good over a beef roast. Brown a beef chuck roast on
both sides in a skillet, transfer to a rack in a covered roaster, spoon
the cream-of-soup over the top, and grind lots of pepper over it. If
desired, add carrots, potatoes, and bay leaf. Cook until meat is tender.

Bob

One time on Usenet, Ranee Mueller said:

In a fit of perversity, I bought a bunch of condensed canned soups.
Cream of chicken, asparagus, celery, Broccoli Cheese and Cheese. Give
me some recipes to use these in, preferably the soup being the only
instant food ingredient. Thank you!

I post this one fro Crock Pot Chicken and Rice from time to
time -- it's one of my favorites:

http://tinyurl.com/oeecs

OR

http://groups.google.com/group/rec.food.
cooking/browse_frm/thread/e9111ffaf20ef367/41b0addcdd63218c?
tvc=1&q=%22crock+pot+chicken+%26+rice%22+group%3Ar ec.food.
cooking&hl=en#41b0addcdd63218c




--
jj - rfc (Jani) in WA
~ mom, Trollop, novice cook ~