Product Description

From creamy varieties to everyone's favorite (tomato, of course!), find 101 new uses for the most popular staple in your cupboard. Easy favorites are simplified with canned soup shortcuts: Classic Tuna Casserole, World's Best-Baked Beans, Chile Verde Enchiladas, and Southwest Black Bean Chili, plus try creative new recipes for Souper Tamale Pie, Upside Down Pizza Casserole, Tomato Soup Cake, Potato Chive Biscuits, and Chocolate Zucchini Cake!

Product Details

• Amazon Sales Rank: #34389 in Books
• Published on: 2007-05-17
• Original language: English
• Number of items: 1
• Binding: Spiral-bound
• 128 pages

Features

• ISBN13: 9781423600275
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

About the Author
Author Biography:Stephanie Ashcraft, author of the original 101 Things To Do With A Cake Mix, has taught cooking classes based on the tips and meals in her cookbooks for almost twenty years. She lives in Tucson, Arizona.



Donna Kelly is the author of several cookbooks, including French Toast, 101 Things To Do With a Tortilla, 101 Things To Do With Chicken, 101 Things To Do With Tofu, 101 Things To Do with Canned Soup, and 101 Things To Do With a Toaster Oven. She lives in Provo, Utah.

Excerpt. © Reprinted by permission. All rights reserved.
Souper Scalloped Potatoes
1/2 cup thinly sliced celery
1/2 cup diced onion
2 cans (10.75 ounces each) cheddar cheese soup, condensed
1 can (12 ounces) evaporated milk
8 cups peeled and thinly sliced russet potatoes
1 cup grated cheddar cheese
Preheat oven to 350 degrees.
In a bowl, mix celery, onion, soup, and evaporated milk. Layer in a 9 x 13-inch pan in the following order: half the soup mixture, half the potato slices and half the cheese; repeat layers. Cover with aluminum foil and bake 50 minutes. Uncover and bake another 20-30 minutes, or until cooked through, bubbly, and golden brown on top. Makes 6-8 servings as a side dish.
Celery Variation: Replace soup with cream of celery soup. Mix 1 teaspoon celery salt into soup. Replace cheddar cheese with Swiss or Havarti cheese.
Southwest Variation: Replace soup with southwest pepper jack soup. Replace celery with 1 can (4 ounces) diced mild green chiles. Replace cheddar cheese with pepper jack cheese.
Tavern Soup
1/4 cup chopped celery
1/4 cup chopped carrots
1/4 cup chopped green bell pepper
1/4 cup chopped onion
4 cans (14 ounces each) chicken broth
2 tablespoons butter or margarine
1 box macaroni and cheese
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup flour
3 cups grated sharp cheddar cheese
1 can (12 ounces) beer, at room temperature
Combine celery, carrots, bell pepper and onion in a pot. Add broth, butter, cheese packet, salt and pepper. Boil over medium heat for 10 minutes. Reduce heat and simmer until vegetables are soft; puree mixture. Return to pot and cook over high heat. Dissolve flour in 1/4 cup water and add to broth. Add cheese 1/2 cup at a time, stirring until blended; pour in beer and cover. Cook over high heat for 15-20 minutes. Makes 4-6 servings.
Baked Pepperoni Dip
1/2 pound pepperoni sausage, diced
1 can (10.5 ounces) condensed cream of celery soup*
1 package (8 ounces) cream cheese, softened
Preheat oven to 350 degrees.
In a greased 8 x 8-inch baking pan, combine pepperoni, soup, and cream cheese. Bake 15-20 minutes, or until light brown and bubbly. Serve with toasted baguette slices, mini bagel halves, or breadsticks. Makes 6-8 servings.
*Cream of chicken or cream of mushroom soup can be substituted.
World's Easiest Cheese Fondue
2 cans (10.75 ounces each) condensed cheddar cheese soup
1 can (12 ounces) evaporated milk
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 cup white grape juice
8 ounces Swiss or Havarti cheese, grated
1 tablespoon flour
8 to 10 cups cubed lightly steamed vegetables*
1 loaf French bread, cut into cubes
In a medium saucepan, mix soup, milk, Worcestershire sauce, mustard, and grape juice. Bring to a simmer over medium heat. Toss cheese with flour and then stir into pan; turn off heat. Pour into a fondue pot for serving. Serve warm with vegetables and bread for dipping. Makes 6-8 servings.
*Try using broccoli, cauliflower, zucchini, potatoes, and squash.