Conference turris::cooks

    1 can cream of anything soup, or tomato soup, or golden mushroom.
    1 16 oz roll of ground turkey, or 1 lb of ground meat of any sort.
    1-2 good size onions, chopped up as fine as you like.
    a few stalks celery, de-stringed and chopped
    seasonings to match the soup (basil/oregano for tomato, thyme/parsley
    	for the others)
    a dash of ground black pepper
    garlic - at least one clove, up to 4 if you like garlic
    
        
    Defrost the meat overnight, if it's frozen.  Break up the meat and
    sautee it until browned.  Put the meat in a bowl.  If there's a
    lot of fat in the pan, pour most of it off.  Sautee the onions and
    celery in the remaining drippings until the onions are starting to
    look translucent.  Add the soup and about 1/2 a can of water.  Add
    the seasonings.  Stir the meat back in.  Cook this until you want
    to serve dinner - at least 15 min to blend the flavors.  If the
    stuff is too thin, blend 1 Tbsp flour with about 1/4 cup water and
    mix that in, then cook for 5 more minutes.  If it's too thick, add
    some water.
    
    This is good over rice or noodles.  In fact, sometimes I put in
    a full can of water and put the rice/noodles right in.  This makes
    it take a while to cook, but then there's only one pan to clean.
    You'll want to add about 4 oz (dry weight) of either grain - I think
    that's 1/2 cup of rice, or whatever gives you 2 cups of cooked rice.
    Make sure you use a BIG pan to cook this in - I use my large covered
    cast-iron skillet.
    
    Recipe serves 4-5 people, maybe 6 if some are children.
    
    Like most of my recipes, this one is infinitely variable.  Add whatever
    veggies you have on hand.  You could use leftover meat in it - just
    omit the precooking of the meat.  You could use other grains, like
    bulgur wheat.  I cook more by feel than by recipe, so my recipes
    tend to be easy to modify.
    
    --Louise

    Heat a small tin of Tuna fish ( in brine, not oil ) in a tin of
    concentrated mushroom soup ( i.e. the sort that makes double the
    tin size ). Add chopped green pepper & mixed herbs.
    
    Serve on rice.
    
    There, I told you it was quick. I make this a lot, for that reason.

    Beef Cubes
    1 can of cream of mushroom soup
    1 package of dry onion soup mix
    
    blend can of mushroom soup with onion soup mix.  Put beef cubes
    in cassrole dish spread mixture over beef.  Place in oven for 5
    hours on 250 degrees.
    
    Serve over noodles or rice
    or add par boiled potatoes and peas at the end of baking for stew!!
    

    ...see my recipe for Beef Strogonoff under the Beef Strongoff file
    
    heres another one using soup..
    
    get out a large microwave pot..
    
    throw in 6-8 chicken parts along with
    
    1 onion cut up
    3 potatoes cut into 1" squares....or so
    carrots to taste
    1/2 cup or so white wine
    AND
    1 can undiluted cream of mushroom soup
    
    cook at high for about 15 minutes....stir a few times...
    check meat for tenderness...
    
    The gravy this makes is absolutely super
    
    Rick

    2 cans Cream of Mushroom soup
    Potatoes - Peeled and sliced 1/4" thick
    Pork Chops - enough for whoever is eating
    
    Mix the cans of soup with enough water to make pourable - about
    1 1/2 cans.  In a cassrole dish layer the pork chops - I don't know
    how many, I use enough for however many people are eating.  Pour
    some soup over it, layer with potatoes and soup.  Cook at 400 F
    until potatoes are done - about 40 - 60 mins.  Sorry about the
    vagueness but Mom taught me how to make this and we never use a
    recipe.  I make the potatoes alone sometimes to serve with other
    meats.  You can use any kind of chops as they are quite tender when
    done.

    Another microwave menu but it's so easy you would have no
    trouble adapting it for a conventional oven. Don't be afraid
    to vary the ingredients to suit your taste - this is intended
    only as a "guide".......
    
    1 10oz can condensed vegetable soup
    1/4 pt milk
    1 lb cooked fish (cod or haddock - whatever you like)
    2-3oz grated cheese, (cheddar is best)
    3 tbsp frozen peas or frozen mixed veg
    2 sm pkts plain potato crisps (chips for the US bods)
    salt & pepper (to taste)
    chopped parsley
    
    Method: timings are for a 650w microwave on full power
            vary them for your own particular oven.
    
    Put soup and milk into a pie dish, heat for 3 mins, stirring 
    half way through and ensuring thouroughly mixed. 
    Add the cooked fish and the peas/veg and cook for a further
    4 mins, stirring half way through again.
    Lay half the crisps over the mixture, sprinkle with the cheese
    and lay the remaining crisps on top. Cook for 2 mins (or until 
    cheese is melted).
    Sprinkle with chopped parsley and serve with whatever takes
    your fancy. Rice and saute potatoes go well with this as does
    a bottle of white wine which you should be sampling during the
    cooking phase!!
    
    Cheers    Roland                
    

    1-1 1/2 lbs cod, haddock, "scrod"
    1 can cream of mushroom soup
    1 cup grated cheddar cheese
    1/4 cup sherry
    
    Mix the soup, cheese and sherry together.  Put the fish in a single
    layer in a baking dish.  Spread the soup mixture over the fish.
    Bake at 350 for about a half hour.  Guaranteed Delicious!
    
    Susan

    2 Lb's of meat.  Doesn't matter what kind.
    1 Can of Cream of Mushroon with 1 egg beaten in.
    Dip meat into mixture and then roll in bread crumbs.  Doesn't
    matter how much.
    Bake in the over at some temperature over 400.  Doesn't matter
    how hot. [Couldn't tell anyway in school.]

    This is called College Bachelor Suprise.  Usually good
    for first dates or professors you didn't like.

    
    
    SWEET CHICKEN
    
    Boneless chicken breasts (1-1.5 per person)
    1 can (College Inn) chicken broth
    1 can (Cambells) Cream of Chicken soup
    Mozzarella Cheese (about half a cup for each breast)
    Monterey Jack Cheese (optional)
    Sugar (1 TBSP for each breast)
    1 C Mayonnaise
    Sour Cream (optional)
    white wine (Chablis) 1.5 Cups
    salt and pepper.
    
    DIRECTIONS:
    
    Place chicken breasts in a large skillet.  Add chicken broth,
    wine, salt and pepper, and water to cover the breasts.
    
    Simmer for 6-8 minutes (just to par boil). 
    
    Remove chicken from skillet with slotted spoon, place in
    glass casserole dish.
    
    Boil chicken broth, wine and water mixture down to between 
    one-fourth and one-half a cup.
    
    To mixture, add Mayonnaise, sugar, sour cream, and Cream of
    Chicken soup.  Heat on Med-Low flame until slightly bubbling.
    IMPORTANT:  Taste the sauce as you stir it, you may want to
    add more sugar or mayonnaise, etc.  
    
    Pour mixture over Chicken.  Top with Mozzarella cheese (and
    Monterey Jack if you desire.)
    
    Cover with foil and place in 375 oven for 45 minutes.  You may
    have to stir sauce once or twice while it cooks.  
    
    Take foil off and bake for another 10 minutes.
    
    Serve with rice pilaf or a potato, and a mild veggie such as corn
    only, this dish is so delicious,
    and has such a sweet, mild flavor that any kind of Spanish Rice
    or spiced veggie would be out.  
    
    THE SAUCE IS SO GOOD, MAKE SOME BREADSTICKS...YOU WON'T BE ABLE
    TO STOP DIPPING THEM!!!!
    
    -Lisa
         

    I wouldn't do anything with them myself - I find most canned soups
    are awfully salty, such that no one in my house will eat them. 
    However, if you don't have that problem, try one as a sauce over
    a vegetable, maybe broccoli (heat the soup up first, of coruse).

    
    
    Here you go:
    
    	Mix one can of that cheddar cheese soup with 1/2 can beer, and
        some chopped hot peppers. Pour over chicken breasts and bake
    	at 325 for 45 min or so. Yumm!
    

    This is my mom's (and probably alot of other mom's) version of American
    Chop Suey.  This is a quick and easy recipe.
    
    		1 lb. hamburg
    		1 small onion, chopped
    		1 can undiluted Cream of Mushroom Soup
    		1 small can Hunt's tomato sauce
    		2 T. grated parmesan cheese
    		1 T. parsley
    		garlic salt and pepper to taste
    		1 lb. elbow noodles, shells, rotini or
    		   whatever you like
    
    	Break up and cook hamburg until lightly browned.  Drain any
    	excess fat.  Add onion and cook until translucent.  Stir in
    	soup, tomato sauce, cheese and parsley.  Add garlic salt and
    	pepper to taste.  Allow mixture to simmer about 15-20 mins.
    
    	While above is simmering boil pasta.  Drain.  Stir pasta into
    	sauce mixture.  
    
    	NOTE:  If you want to add a little more flavor to your sauce
    	mixture, I sometimes add some jar sauce to the mixture for
    	the added flavor.

    Re:  the Cheddar Soup - a friend of mine makes her scalloped potatoes
    with this instead of white sauce.

    Pork Chops - Fry pork chops lightly to seal
    in juices...Place in bottom of pan cover with CofM
    soup, cover and bake until done at 325-350 degrees. (30-45 mins)
    
    London Broil - place meat in pan, cover with CofM soup
    and put 1 can of B&B (drained) mushrooms on top of meat.
    Cover and bake until meat is tender at 325-350 degrees. (I check
    meat periodically - maybe 45-60 mins?)
    
    Lynne
    

    You can do the pork or steak & soup combo in a crockpot too.  No need
    to sear the meat first.  Put everything in the crockpot in the morning,
    and it will be done when you get home from work.

    Here's a great recipe for Chicken Cordon Blue
    
    1 Pkg of boneless, skinless chicken breast
    four slices of deli ham, on the thin side
    four slices of swiss cheese
    two cans of cream of celery soup
    
    Pound the chicken breast to 1/4 inch thick, put one slice of ham
    and one slice of cheese on top of the chicken and roll up.  You might
    want to put a toothpick to hold together.
    
    Put chicken in baking dish and pour both cans of soup (uncooked) on top
    of the chicken.
    
    Bake uncovered at 350 degrees for 30 to 45 minutes.
    
    The soup makes a nice sauce and is delicious!
    
    I usually can get four servings out of this.
    
    
    Enjoy!
    

one of my "guilty secrets":

	4 boneless chicken breast halves, skin and fat removed
	2 cans cream of chicken soup
	parsley
	white pepper, black pepper, dried sage, etc. to taste
	1 mild onion, sliced 1/4" thick
	2 - 3 carrots, cut into chunks
	2 -3 potatoes cleaned, un-peeled, cut into chunks

place onions in a baking dish, spread around a little.  Place chicken
breast halves on top of the onions and season to taste with the peppers,
sage, (add salt after cooking if you must - it can toughen meat).  Place
the carrots and potatoes around the chicken.  Mix the two cans of soup
with 1/2 can of milk, cream, sour cream, or whatever you got.  pour over
the chicken.  Cover with foil or lid and bake for approx. 30 minutes at
350 degrees.  REmove cover and bake until veggies are tender. 

Serve the sauce over the veggies and chicken...garnish with parsley.
Look like you slaved forever in the kitchen.

    I also made a variation of the pork chops and cream of mushroom soup --
    I added sliced poitatoes and baked -- it was great!

		CREAM OF VEGETABLE WITH CRAB   A/K/A
			ONE CAN-PLUS-FIVE SOUP


1 c chopped onions
2 cloves garlic, diced fine
2 Tbs. butter
                    / Tomato Soup
                   /  Green Pea Soup
1 10 oz. can each |   Chicken w/rice
  undiluted        \  Cream of Chicken
                    \ Cream of Mushroon
1 6 oz can lobster or crab pieces
2 c water (approximately) depending on thickness desired
salt carefully -- canned soups are loaded with sodium, so you may
     choose not to add any additional
1/2 tsp black pepper, freshly ground
Dash of Tobasco -- to taste
1/2 c light cream
2 Tbs sherry
1 c croutons to garnish


In a covered, medium 4 quart saucepan, saute onions and garlic in butter over
medium high heat until tender and glossy, about 10 or 12 minutes.

Note: Do not dioute soups as marked on cans, liquid will be added later in
      the cooking process.

Pour contents of 5 cans of soup and can of seafood over the sauteed onions
and garlic.   At this point the mixture will be very thick.  Addd 2 cans of 
water and blend well.  Bring to a gentle boil, reduce heat and simmer for 
10 minutes.  Remove from heat.

Season with salt, pepper, and tobasco to taste.  Add sherry and cream.  Reheat 
the soup until it steams but does not boil.  Pour into heated tureen and
garnsih with croutons.


Complete Book of Soups and Stews, by Bernard Clayton Jr.

    WHAT WOULD WE DO WITHOUT CR OF'S  ONE THING I DO DO WITH PORK CHOPS
    IS BROWN THEM ON BOTH SIDE THEN COVER WITH CAN OF CHICKEN RICE SOUP.
    
    MAKES A NICE SAUCE AND TASTES GREAT - THE ONLY SEASONING I ADD
    SOMETIMES IS PEPPER.
    
    

    For a side dish: add a can of Cream of X soup to rice. I've used plain
    white rice and Near East Rice Pilaf, both are good. Just cook the rice
    as you normally would, then add the soup in the last 5-8 mins. It makes
    it sort of thickish, but very tasty. It's even better if you add cheese
    to the rice when you add the soup.
    
    beth

    Tuna Casserole
    
    Potato chips
    Cream of Celery soup
    Can of peas - LaSeur (sp) is good - drain
    Large can of tuna
    1/2 c of milk
    Pats of butter/oleo
    
    In a casserole, line bottom with some chips.  Drain tuna and rinse
    under cold water, drain again.  Separate into large chunks
     and layer on top of chips.  Add peas,
    soup and the milk.  Stir carefully so as not to disturb the layer of
    chips on the bottom.  Dot with a small amount of butter or margerine.
    Cover with another layer of chips.
    
    Bake in a 350 degree oven until bubbly.  About 25 minutes
    
    
    I'm going to make this one night this week.  It's easy and good.
    
    Regards
    
    Flo
    I'm

    Can you add noodles to this?  Or would there not be enough soup mixture
    to cover?
    

    Hi!  I'm assuming that you were asking about the tuna casserole.  I
    know that there is a recipe that includes noodles.  With this
    particular recipe, I don't think I would change it. The chips add a
    nice crunch and a good flavor.
    
    Flo

    I made the chicken cordon bleu but it did not come out right... the
    meat was tough even after cooking the right amount of time.  I used to
    make it fried and it came out always tender and juicy, I wonder what I
    did wrong?  Maybe I rolled it too tight? Any suggestions welcome. Ana