Cooking with soup is mm-mmm good!

October 14, 1992|By Knight-Ridder News Service

The Campbell Soup Co. has taken an old-time ready-made cooking ingredient -- condensed soups -- and fashioned it into a time-saving element that's perfect for the 1990s.

According to Pat Teberg, editor of "Simply Delicious Recipes" (Brimar Publishing), Campbell introduced the idea of using condensed soups in the company's first cookbook, "Helps for the Hostess," in 1916.

Campbell estimates that 1 million cans of soup are used in recipes each day in the United States. With its new book, the company is attempting to introduce the concept to other parts of the world.

"Americans enjoy cooking with soup because it streamlines meal preparations, stretches the food budget and produces delicious, consistent results," Ms. Teberg says. "The timing is right to take the idea to cooks in other countries."

To that end, "Simply Delicious Recipes" has English, Spanish and French editions being distributed not only in the United States, but in Canada, the United Kingdom, Australia, New Zealand, Mexico and Puerto Rico.

The book has 135 recipes that use nine different soup varieties.

Of course all the dishes use the Campbell brand, but we've made the soups generic in the recipes that follow. (Campbell soups come in 10 1/2 and 10 3/4 ounces, depending on the variety.)

To order the book, send a check or money order for $6.50 payable to Campbell Soup Co. to Simply Delicious Recipes, Box 38, Ronks, Pa. 17573. Specify English, Spanish or French edition.

Here are some recipes from the book:

Mustard chicken bites

Makes about 50 appetizers

1 can condensed cream of chicken soup

2 tablespoons Dijon mustard

1 tablespoon chopped fresh dill

1 teaspoon lemon juice

2 cloves garlic, minced

1 1/2 pounds skinless, boneless chicken breasts, cut into 1 1/4 -inch cubes

1/4 cup milk

fresh dill, for garnish

lemon slices, for garnish

In a large bowl, stir together soup, mustard, dill, lemon juice and garlic. Reserve 1/2 cup of soup mixture for dipping sauce. Add chicken to remaining soup mixture; toss to coat well. Cover; refrigerate 2 hours.

On skewers, thread chicken. Place skewers on grill 6 inches above glowing coals. Grill 8 minutes or until chicken is no longer pink and golden brown, turning often. Remove chicken from skewers; arrange on serving platter and keep warm.

Meanwhile, in a 1-quart saucepan over medium heat, stir together reserved soup mixture and milk; heat through. Serve as dipping sauce with grilled chicken. Garnish with dill and lemon, if desired.

Note: To broil chicken, prepare recipe as directed, but place skewers on rack in broiler pan. Broil 6 inches from heat for 10 minutes or until chicken is no longer pink and is golden brown, turning often.


Curried peanut rice

Serves 5

2 tablespoons vegetable oil

1/4 cup sliced scallions

2 teaspoons curry powder

1 can (10 to 11 ounces) condensed chicken broth

1/2 cup frozen peas

1 1/4 cups uncooked quick-cooking rice

1/2 cup coarsely chopped unsalted roasted peanuts

In a 2-quart saucepan over medium heat, in hot oil, cook scallions and curry powder until scallions are tender, stirring occasionally.

Add broth and peas. Heat to boiling. Add rice. Remove from heat. Cover; let stand 5 minutes or until most of the liquid is absorbed. Stir in peanuts. Fluff with fork before serving.

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