This recipe is a full page magazine advertisement from 1963 for Campbell’s Tomato Soup. Three different recipes are given, each are typed below along with a scanned copy of the page (click to view a larger copy).
Great idea: indoor barbecues
you make them with Campbell’s Tomato Soup
BARBECUED HAMBURGERS
2 lb. ground beef
1 tsp. salt
Dash pepper
1 can Campbell’s Tomato Soup
1/4 cup sweet pickle relish
1/4 cup chopped onion
1 tbsp. brown sugar
1 tbsp. vinegar
1 tbsp. Worcestershire
Mix beef, salt, and pepper; form into 8 patties. Brown in skillet (use shortening if needed); pour off fat. Combine remaining ingredients; pour over burgers. Simmer 20 min. or till done. Stir now and then. 8 servings.
BARBECUED CHICKEN
2 lb. chicken parts
2 tbsp. shortening
1 can Campbell’s Tomato Soup
1/3 cup each chopped onion, celery
1 small clove garlic, minced
2 tbsp. brown sugar
2 tbsp. Worcestershire
2 tbsp. lemon juice
2 tsp. prepared mustard
2 to 4 drops Tabasco
In skillet, brown chicken parts in shortening; stir in remaining ingredients. Cover; simmer 45 min. or until chicken is tender, stirring now and then. For an extra-bright touch, garnish chicken with thin lemon slices. 4 to 6 servings.
BARBECUED FRANKFURTERS
1 lb. frankfurters
1/2 cup chopped onion
1/4 tsp. chili powder
2 tbsp. shortening
1 can Campbell’s Tomato Soup
1/2 cup water
Slash frankfurters every inch. In skillet, brown frankfurters in shortening. Add chopped onion with chili powder; cook until onion is tender. Stir in soup and water; simmer a few min. Stir now and then. Just before serving add some pickle chips if you like. 4 to 6 servings.