Cooking with Soup : 608 skillet dishes, casseroles, stews, sauces, gravies, dips, soup mates and garnishes / Home Economics Department, Campbell Soup Company.

Format:

Book

Author/Creator:

Campbell Soup Company.

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Soups.

Genre:

cookbooks.

Cookbooks.

Penn Provenance:

Blank, Fritz (donor)

Physical Description:

199, [1] pages, [8] pages of color plates : illustrations (some color) ; 21 cm.

Edition:

Revised Edition

Other Title:

Campbell cookbook

Place of Publication:

Camden, N.J. : Campbell Soup Company, 1969.

Contents:

Dedication

Introduction (list of soup varieties)

Easy Rules for Cooking with Condensed Soups

Skillet and Top-Stove Dishes

Casseroles to your Credit

Meat Dishes Make the Meal. Beef Specialties; Hamburger 15 Ways; Pork to Perfection; Lamb, Veal, Liver

Poultry

Savory Stuffings

Fish and Seafood

Saucery

Barbecue Bonanza

Vegetables with New Flavor

Egg and Cheese Cookery

Salads and Salad Dressings

Quick Breads and Pancakes

Surprise Cakes and Cookies

Party and International Specialties

Cooking for a Crowd

Teen Soups and Snacks

Sandwiches-Hot and Heroic

Dips and Spreads

Soups and the Freezer

All about Soups

Nourishing Soup Through the Day

Well-Balanced Meals

Better Breakfasts

Magic Menu Maker for Lunches and Lunch Box Meals

Supper Soups

Youngsters like Soup

Aid to Weight Watchers

Appetizer Soups

Soup Mates ... Mix-Match Soups

Great Soups. Quick Tureens

Frosty Soups

Dress-up Garnishes

Soup Servers' Almanac (Fall, Winter, Spring, Summer)

Notes:

"Rev 6891-4"

Spiral binding.

Includes index.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

OCLC:

9089703