This recipe was written on a sheet of lined paper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Beef Chowder

Soup Season–

1 1/2 lbs. lean ground beef
1/2 c chopped celery
1/2 c ” onion
1/3 c chopped green pepper
2 cans (10 1/2 oz each) Cream of Celery soup
2 cans 16 oz – tomatoes, cut up
1 can 17 oz – whole kernel corn
1/4 c snipped parsley
1/4 t. ground pepper

Cook beef, celery, onion & green pepper until meat browns. Drain, add remaining ing. & simmer, covered 30 min.

Serve over rice or noodles.

This handwritten recipe card was found in a large collection, date unknown. Recipe is typed below along with a scanned copy (front side only).

Manhattan Clam Chowder

1/4 cup diced bacon
1/4 cup minced onion
2 cans (7 oz ea.) minced clams. drained Keep liquid
2 cup diced potatoes
1/4 tsp thyme
1 cup water
1/3 cup diced celery
1 can tomatoes (16 oz)
2 tsp snipped parsley
1 tsp salt
1/8 tsp pepper

Cook & stir bacon & onion til bacon is crisp & onion tender.

Stir in clam juice, the potatoes, water & celery. Cook uncovered til potatoes are tender, 10 mins.

Add clams, tomatoes & seasonings.

Heat to boiling.

This was written on a recipe card and found in a large collection, date unknown. Recipe mainly includes ingredients with a few directions for making the meatballs, otherwise this is just a mix & heat until cooked recipe. Recipe is typed below along with a scanned copy of the front of the card.

Meatball Vegetable Soup
Makes 4 Servings

1-LB ground beef
1/2 c cracker crumbs
1-egg beaten
2 TBLspoons milk
1/4-c chopped onion
1/2-tsp salt
1/4-tsp pepper
1 or 2 TBLspoons oil
1 cup water
1 (16 oz) can stewed tomatoes
1 (8 oz) can tomato sauce (Delmonte)
1/2 envelope dry onion soup mix (Lipton) (1/4 cup)
1 TBLsp. sugar
1 (10-oz) package frozen mixed vegetables in butter sauce (Green Giant)

Combine ground beef, cracker crumbs, egg, onion, salt & pepper to form into 20 meatballs.

This handwritten recipe comes from a large collection, date unknown. Recipe is typed below along with a scanned copy.

Tomato Soup

2 T. Wesson, pure vegetable oil
1/4 c. diced onion
1/4 diced carrot*
1/4 c. diced celery
2 8-oz. cans Hunt’s Tomato Sauce
1/2 t. whole pepper
1/8 t. thyme
2 sprigs parsley
3 c. beef stock or bouillon
1/4 t. salt
1/8 t. pepper

Cook onion, carrot, and celery in oil 5 minutes. Add Hunt’s Tomato Sauce, seasonings and parsley. Cover and simmer 1 hour. Strain and add beef stock, salt, and pepper. Heat together. Makes 4 servings.

*RecipeCurio Note: Could mean 1/4 cup diced carrot rather than 1/4 of a carrot?

Broccoli may be substituted for the cauliflower in either recipe.

CAULIFLOWER SOUP

1 head cauliflower, finely chopped (about 5 cups)
1 large leek, white part only, finely chopped (about 1 cup)
1/4 cup butter
2 cups chicken broth
1/4 tsp. dried chervil
1/4 tsp. marjoram
1/4 tsp. fine herbs
1 bay leaf
1/2 tsp. pepper
Salt to taste
1 1/2 cups half and half

In a three-quart saucepan, combine cauliflower, leek and butter. Cook and stir over medium heat for 15 minutes or until vegetables are almost tender. Add chicken broth and seasonings, cook, covered, over medium-low heat until vegetables are tender, about 10 minutes.

Puree in batches, until almost smooth, in a blender. Return to saucepan, stir in half and half and heat through. Serves eight to 10.

CAULIFLOWER-CHEESE SOUP

4 cups raw cauliflower florets
1 can (14 1/2 oz.) chicken broth
1/2 cup chopped onions
2 cloves garlic, minced
2 tbsp. butter or margarine
2 tbsp. flour
2 cups milk
1/2 tsp. salt
3/4 cup shredded Cheddar cheese

Place cauliflower and chicken broth in a large saucepan and simmer, covered, until almost tender. Saute the onion and garlic in butter until tender. Stir in flour and add milk, whisking until smooth and thickened. Add cream sauce to cauliflower and broth and stir well. Season with salt. Simmer until flavors are blended and soup has thickened. Just before serving, add shredded cheese and stir until melted.

This handwritten recipe was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Taco Soup

1 lb. lean ground beef
1 can expresso black beans
1 can kidney beans
2 can Bush pinto beans
1 can white hominy – drained & rinsed well
2 c. cooked macaroni
1 can Rotel tomatoes
1 can green chilies
1 can tomatoes – mashed
1 pkg Hidden Valley dressing mix
1 pkg. taco seasoning
1 onion – chopped

Season to taste

Add small amt of water
Heat & eat.

This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

TEX-MEX CHEESE SOUP

2 tbsp. corn oil
1 medium onion, diced
1 medium hot red cherry pepper, seeded and diced
3/4 lb. potatoes, peeled and cut into half-inch cubes
1 lb. cauliflower, in bite-sized florets
4 cups chicken broth
2 cups milk
2 1/2 cups grated, loosely packed Cheddar cheese
1 tsp. ground cumin
Salt, pepper
Tortilla chips for garnish (optional)

Heat oil in large, heavy kettle over medium heat. Saute onion and chile pepper for one minute. Add potatoes and saute three to four minutes. Add cauliflower and cook for another two minutes, stirring occasionally.

Stir in broth, cover and cook over medium heat for about 15 minutes. Stir in milk. Puree soup in blender in batches, adding a handful of cheese to each batch and reserving some cheese for garnish. Return soup to pot, add cumin and season with salt and pepper. Heat over low heat for five minutes. Ladle into bowls and garnish with remaining cheese and crumbled tortilla chips. Serves six.

This is part of a promo recipe folder by Campbell Soup Company that was published in 1993, it looks like a magazine pull-out. Recipe is typed below along with a scanned copy.

Crispy Chicken with Asparagus Sauce

PREP TIME: 10 MIN.
COOK TIME: 20 MIN.

4 skinless, boneless chicken breast halves or 8 boneless chicken thighs
1 egg or 2 egg whites, beaten
1/2 cup dry bread crumbs
2 tbsp. vegetable oil
1 can (10 3/4 oz.) Campbell’s NEW Cream of Asparagus Soup
1/3 cup each milk and water
Hot cooked rice with chopped parsley

1. In pie plate, dip chicken into egg; coat with bread crumbs.
2. In skillet over medium-low heat, in hot oil, cook chicken 15 min. or until browned on both sides and no longer pink. Remove; keep warm.
3. In same skillet over low heat, combine soup, milk and water. Heat through, stirring occasionally. Spoon soup mixture over chicken. Serve with rice. 4 servings.