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.

Saucy Asparagus

PREP TIME: 10 MIN.
COOK TIME: 15 MIN.

1 can (10 3/4 oz.) Campbell’s NEW Cream of Asparagus Soup
2 tbsp. milk
2 pkg. (10 oz. each) frozen asparagus cuts or 1 1/2 lb. fresh asparagus spears (about 24 to 30), trimmed and cut into 1″ pieces

1. In 2-qt. saucepan over medium heat, combine soup and milk. Heat to boiling, stirring often.
2. Add asparagus. Cover; cook over low heat 10 min. or until asparagus is tender, stirring occasionally. Serve with grated Parmesan cheese if desired. 8 servings.

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.

Golden Corn Stuffing Bake
PREP TIME: 10 MIN.
COOK TIME: 25 MIN.

1 can (10 3/4 oz.) Campbell’s NEW Golden Corn Soup
1/4 cup each finely chopped celery and onion
1 1/2 cups Pepperidge Farm Herb Seasoned or Cubed Herb Seasoned Stuffing
4 skinless, boneless chicken breast halves
1 tbsp. packed brown sugar
1 tbsp. margarine, melted
1 tsp. spicy brown mustard

1. Combine soup, celery, onion and stuffing. In 9″ greased pie plate, spoon stuffing mixture. Arrange chicken over stuffing mixture; press lightly into stuffing.
2. Combine sugar, margarine and mustard; spread evenly over chicken.
3. Bake at 400°F. 25 min. or until chicken is no longer pink. Garnish with fresh sage if desired. 4 servings.

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.

Corn Vegetable Medley

PREP TIME: 10 MIN.
COOK TIME: 25 MIN.

1 can (10 3/4 oz.) Campbell’s NEW Golden Corn Soup
1/2 cup milk
2 cups broccoli flowerets
1 cup sliced carrots
1 cup cauliflowerets
1/2 cup shredded Cheddar cheese (optional)

1. In saucepan, heat soup and milk to boiling, stirring often. Stir in vegetables.
2. Return to boiling. Cover; cook over low heat 20 min. or until vegetables are tender, stirring often. Stir in cheese. Heat through. 6 servings.

If desired, substitute 1 bag (16 oz.) frozen broccoli, carrots and cauliflower for fresh vegetables. Reduce cooking time to 15 min.

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.

Cheddar Baked Potato Slices

PREP TIME: 10 MIN.
COOK TIME: 55 MIN.

1 can (10 3/4 oz.) Campbell’s Cream of Mushroom Soup
1/2 tsp. paprika
1/2 tsp. pepper
4 medium baking potatoes, cut into 1/4″ slices (about 4 cups)
1 cup shredded Cheddar cheese

1. In small bowl, combine soup, paprika and pepper.
2. In greased 2-qt oblong baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese; spoon soup mixture over cheese.
3. Cover with foil; bake at 400°F. 45 min. Uncover; bake 10 min. or until potatoes are fork-tender. 6 servings.

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.

Savory Pot Roast
PREP TIME: 5 MIN.
COOK TIME: 3 HR.

2 tbsp. vegetable oil
3 1/2 to 4 lb. beef round or chuck pot roast
1 can (10 3/4 oz.) Campbell’s Cream of Mushroom Soup
1 pouch Campbell’s Dry Onion Quality Soup and Recipe Mix
1 1/4 cups water
6 medium potatoes, quartered (about 5 1/2 cups)
6 carrots, cut into 2″ pieces
2 tbsp. all-purpose flour

1. In 6-qt. saucepot, in hot oil, brown roast on all sides. Spoon off fat.
2. Stir in mushroom soup, onion soup mix and 1 cup water. Reduce heat to low. Cover; cook 2 hr. Add vegetables. Cover; cook 45 min. or until roast and vegetables are fork-tender.
3. Remove roast and vegetables. Stir together flour and remaining 1/4 cup water until smooth. Gradually stir into soup mixture. Cook until mixture boils and thickens, stirring constantly. Garnish with fresh parsley if desired. 8 servings.

This recipe article for potato pancakes was published in the Leader-Press newspaper, Springfield, MO in 1958. Article and recipe are typed below along with a scanned copy of the clipping. BTW, a cooked picnic ham was 39¢ a pound and a 10-oz. pkg of breaded shrimp was 59¢ at that time (advertisement on back of clipping).

Potato Pancake an Art
by GAYNOR MADDOX
NEA Food Editor

Crisp potato pancakes fried in hot fat and served with homemade applesauce, and the Milwaukee Braves, are two good reasons why Milwaukee is such a justifiably proud city. Come Saturday night, come the pancakes, according to Mrs. W. F. Burbach, who lives there.

“Making perfect potato pancakes (Kartoffel Pfannkuchen) is almost a lost art,” she says. “But it needn’t be! Very easy to do with a pancake mix–makes them lighter and fluffier.”

“Soak the peel potatoes in cold water overnight or for several hours to remove any excess starch. Use quickly after they have been grated to prevent darkening. Add a hint of grated nutmeg or minced parsley for variety. Fry in hot fat just before serving so they will be crisp and piping hot. Serve with slices of Canadian bacon and homemade applesauce.”

Mrs. Burach’s Potato Pancakes
(Makes 6 servings)

Six large white potatoes, 1 small onion, 2-3 cup pancake mix, 2 teaspoons salt, 3 eggs, beaten.

Peel white potatoes and soak overnight or for several hours in cold water. Grate enough potatoes to make 3 1/2 cups. Grate onion. Spoon off excess liquid. Add pancake mix, salt and eggs. Stir lightly until well blended. For each pancake, place a large spoonful of batter in frying pan containing 1/4 to 1/2 inch hot fat. Cook to a golden brown on both sides, turning only once. Serve with warm applesauce. This makes a filling main dish for a meatless dinner.

Here’s a handwritten recipe card for a potato casserole, date unknown. Recipe is typed below with a few corrections made for easier reading, scanned copy below as well.

Potato Casserole
Serves 12

6 med potatoes unpeeled cooked not too soft
1/4 melted butter*
1 can cream of chicken soup
1/2 c onion fine (2 tblsp dried)
1 pint sour cream
1 c cheddar cheese grated

Peel & grate potatoes in dish & mix with all except some cheese, save some for top with cornflake crumbs, put over top of casserole.

Bake 350° 30 min.

*RecipeCurio Note: no amount is given on the recipe card but I believe it would be 1/4 cup for the melted butter.

This recipe card is from Kroger and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Potatoes

KROGER SUNRISE FRESH RECIPE

CREAMED PEAS AND NEW POTATOES

1 1/2 pounds (about 15 tiny) new potatoes
1 to 1 1/2 pounds fresh peas (about 1 to 1 1/2 cups shelled)
1 4-oz. carton chive whipped cream cheese
1/4 cup milk
1/4 teaspoon salt

Scrub potatoes; pare off narrow strip of peel around center of each. Cook in boiling salted water until just done, 15-20 minutes; drain. Cook fresh peas in small amount boiling salted water until tender, about 8-15 minutes; drain thoroughly. For sauce, blend whipped cream cheese with milk. Stir in 1/4 teaspoon salt. Heat and stir over low heat until warm. Combine hot potatoes and peas in serving bowl; pour cream-cheese sauce over. Serve immediately. 4 to 6 servings.