Sunday Monday Tuesday Wednesday Thursday Friday Saturday 2 3 4 5 6

Total Page:16

File Type:pdf, Size:1020Kb

Sunday Monday Tuesday Wednesday Thursday Friday Saturday 2 3 4 5 6 Sunday Monday Tuesday Wednesday Thursday Friday Saturday 2345678 Minestrone Soup Lentil Soup Sweet and Sour Soup Cream of Broccoli Soup Onion Soup Corn Chowder Pastrami on a Roll Tuna Melts Corned Beef Sandwich Asian Braised Fish Macaroni and Cheese cheese and croutons * Lemon Pepper Haddock lettuce, tomato, pickle ~ Broccoli Lettuce, Tomato, Pickle Baked Potato w/ sr cream Asparagus Eggplant Parmesan Yellow Beans Macaroni Salad Novelty Ice Cream Chips Mixed Vegetable Cookies / dt Cookies Garlic Dinner Roll Rice Pilaf Potato Chips * sugar free ice cream Cookie Cheese Cake w/ Prince Edward Blend Watermelon Blueberry Crisp Vegetarian Chili Cherry Topping Blackened Salmon Salad Peaches Egg & Olive Salad Rice Roasted Turkey Sandwich Spinach-Mushroom Kugel Dinner Roll Lox & Bagel ~ Pierogies w/ White Onion Roll Peas Orange Glazed Beets puree tuna Cheese Sauce Bean Salad lett/tom,onion, cr cheese ~ Peas 9 101112131415 Garden Vegetable Soup Vegetable Rice Soup Borscht w/ Sour Cream Vegetable Bisque Potato Leek Pasta Cheese Soup Bologna Sandwich Fish Sticks Turkey Sandwich Blintz Casserole Fish Scampi Cheese Manicotti Fish Sandwich Potato Salad Prince Edward Blend Lettuce, Tomato, Pickle Broccoli Scalloped Potatoes w/Marinara Sauce Roll, Lettuce, Tomato Garden Salad Hash Browns Chips Pineapple Carrots Prince Edward Blend Pineapple Cole slaw Tropical Jello Novelty Ice Cream Cookie Lox & Bagel ~ Pudding Peaches Pears Potato Chips sugar free ice cream Cream Cheese Lemon Dill Fish (Pears) Stuffed Shells w/Marinara Lettuce, onion & Tomato BBQ Tofu Sandwich Garden Salad Cecil' s Lokshun Kugel parsley#* Beef Pastrami Sandwich Tomato Juice Mixed Vegetable Mashed Potatoes Capri Blend Whitefish Salad Wax Beans Green Beans Carrots 16 17 18 19 20 21 22 Tomato Soup Vegetable soup Split Pea Soup Baked Potato Soup Cream of Mushroom Soup Hot Roast Beef ~ Tuna Noodle Casserole Salami Sandwich Cheese Lasagna Tortellini Alfredo with Cheese Frittata Cheese Blintz Sandwich with Gravy Harvard Beets Lettuce, Tomato, Pickle Garlic Roll Basil Zucchini Blueberry Fruit Sauce Mashed Potatoes Novelty Ice Cream Chips Broccoli Peas Potato Latkes w/ sr cream Prince Edward Blend 3 Bean salad sugar free ice cream Cookies Apricots Rice Pudding Mandarin Oranges Watermelon Chocolate Chip Banana Brd Mock Crab Salad Baked Fish Florentine Garden Burger on Roll Turkey Sandwich Croissant Roasted Turkey Sandwich Baked Potato Baked Tilapia with Lettuce and Tomato Beer Battered Fish & Chips *Mustard & mayo California Blend Green Beans with Sour Cream Yellow Beans Creamy Cole slaw Lettuce, Tomato Zucchini 23 24 25 26 27 28 29 Minestrone Soup Lentil Soup Sweet and Sour Soup Cream of Broccoli Soup Onion Soup Corn Chowder Pastrami on a Roll Tuna Melts Corned Beef Sandwich Asian Braised Fish Macaroni and Cheese cheese and croutons * Lemon Pepper Haddock lettuce, tomato, pickle ~ Broccoli Lettuce, Tomato, Pickle Baked Potato w/ sr cream Asparagus Eggplant Parmesan Yellow Beans Macaroni Salad Novelty Ice Cream Chips Mixed Vegetable Cookies / dt Cookies Garlic Dinner Roll Rice Pilaf Potato Chips * sugar free ice cream Cookie Cheese Cake w/ Prince Edward Blend Watermelon Blueberry Crisp Vegetarian Chili Cherry Topping Blackened Salmon Salad Peaches Egg & Olive Salad Rice Roasted Turkey Sandwich Spinach-Mushroom Kugel Dinner Roll Lox & Bagel ~ Pierogies w/ White Onion Roll Peas Orange Glazed Beets puree tuna Cheese Sauce Bean Salad lett/,/tom,onion , cr cheese ~ Peas 30 Garden Vegetable Soup Fish Sticks Prince Edward Blend Hash Browns Novelty Ice Cream sugar free ice cream Stuffed Shells w/Marinara parsley#* Wax Beans.
Recommended publications
  • Westfield, NJ
    0C fi 2 •-•om < n _J cc _j THE WESTFIELD LEADER « UJ O >~i MLJU. The Leading and Moat Widely Circulated Weekly Newspaper In Union County -i t~ « in 1/1 3 (VI UJ 0- •* 3 USPS 6B0O2I) NINETY!- 10.40 Second CIB\S Potlupc I'uitl WESTFIELD, NEW JERSEY, THUKSDAY, MAY 5, 1983 Published u Wesiriclil. N. J. Every Thunday 26 Pages—25 Cents Bagger, Quinn Join GOP Slate, 403 Teachers Among 561 Democrats Name One Appointed by School Bd. Incumbents Harry Trenton and Washington, ment by drawing on my waste committee." Brown, first ward, and concern for our community background and ex- Capone, 39, is assistant The Westfield Board of staff and notify staff teaching staff members, 49 tain tenure with the Leo J. Senus. "This James Capone, third ward, based on lifelong perience, which includes professor of management Education appointed SGI members who will not be secretaries, 53 custodians 1983-1984 appointment. number includes all staff have been joined by residence, and thoughtful five years as township at- science at Kean College, a staff members for the offered a contract for next and maintenance "For a variety of members, including those newcomers Richard Bag- new ideas from the unique torney and four years ex- position he has held since 1963-1964 school term at a year at this time. Thus, the employees, 43 adminis- reasons, personnel holding whose salaries are con- ger, second ward, and Tom vantage point of youth. perience as planning board 1975, and teaches courses special meeting last week. special meeting was held trators, supervisors and 38 staff positions have been tingent upon federal or Quinn, fourth ward, in "Westfield is fortunate to attorney, as well as the ex- in business law, accoun- According to law, the last Wednesday.
    [Show full text]
  • Simply Soupssoups
    SimplySimply SoupsSoups Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in coop- eration with the U.S. Department of Agriculture, Kirklyn M. Kerr, Director, Cooperative Extension System, University of Connecticut, Storrs. The Connecticut Cooperative Extension System is an equal opportunity employer and program pro- vider. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, Room 326-W, Whitten Building, Stop Code 9410, 1400 Independence Avenue, SW, Washington, DC 20250-9410 or call 202 (720) 5964. Cooperative Extension System College of Agriculture and Natural Resources Corn Chowder Other Ideas: Makes 4 to 6 servings • Use low sodium soup and rinse canned vegetables for lower salt. • Use nonfat dry milk mixed with water (1/2 cup dry milk and 1 can of water). 1 medium onion, chopped very fine • Use evaporated skim milk in place of regular milk. 1 can cream of mushroom or potato soup • Use cream of celery or cream of potato soup in place of cream of mushroom 2 soup cans of low fat milk soup. 1 can (any size) creamed corn 1 can corn kernels, rinsed and drained • Add a can of white beans (drained) for extra fiber and protein. • Use chopped spinach in place of broccoli. Optional: • Add a pinch of herbs for flavor, such as basil, thyme or oregano. • 1 potato, peeled and cut into very small • Use other cheese such as Monterey Jack, Swiss, Meunster or Colby. cubes. Use cooked, leftover potato if you like. • Add cooked meat, chicken or fish to soup. • 1 can sliced or chopped mushrooms.
    [Show full text]
  • Puree Tuna Sugar Free Ice Cream Sugar Free Ice Cream
    Sunday Monday Tuesday Wednesday Thursday Friday Saturday 31 1 2 3 456 Beef Vegetable Soup Potato Soup Cream of Broccoli Soup Onion Soup Corn Chowder Pastrami on a Roll Turkey Salad Tilapia Macaroni and Cheese cheese and croutons * Lemon Pepper Haddock lettuce, tomato, pickle ~ Passover Roll Baked Potato Stewed Tomatoes Eggplant Parmesan Yellow Beans Macaroni Salad Beet Salad Asparagus Cookies \ Diet Cookies Garlic Dinner Roll Rice Pilaf Potato Chips * Cake Cantaloupe & Honeydew Honey Glazed Salmon Prince Edward Blend Citrus Delight ~ Blueberry Crisp Mashed Potatoes Peaches (Pears) Egg & Olive Salad Beef Goulash Lasagna Brussel Sprouts Lox & Bagel ~ Pierogies w/ Sage Sauce Roll Brussel Sprouts Salad puree tuna and Sour Cream Bean Salad le tt/tom,oni on, cr cheese ~ Peas 7 8 9 10 11 12 13 Garden Vegetable Soup Vegetable Rice Soup Borscht w/ Sour Cream Vegetable Bisque Potato Leek Pasta Cheese Soup Bologna Sandwich Fish Sticks Turkey Sandwich Blintz Casserole Parmesan Yogurt Baked Fish Cheese Manicotti Fish Sandwich Potato Salad Prince Edward Blend Lettuce, Tomato, Pickle Broccoli Scalloped Potatoes w/Marinara Sauce Roll, Lettuce, Tomato Garden Salad Hash Browns Chips Pineapple Carrots Prince Edward Blend Pineapple Cole slaw Tropical Jello Novelty Ice Cream Cookie Lox & Bagel ~ Pudding Peaches Pears Potato Chips sugar free ice cream Cream Cheese Lemon Dill Fish (Pears) Stuffed Shells w/Marinara Lettuce, onion & Tomato BBQ Tofu Sandwich Garden Salad Cecil's Lokshun Kugel parsley#* Beef Pastraim Sandwich Tomato Juice Mixed Vegetable Mashed
    [Show full text]
  • What Will You Make of It?®
    What will you make of it?® Red Thai Noodles Made with Campbell’s® Healthy Request® Tomato Soup What will you make of it?® Create delicious lunch entrées with ingredients you already have in your storeroom and Campbell’s® Healthy Request® 50 oz shelf-stable soups! FLAVOR KIDS LOVE. Campbell’s Foodservice lets you put a creative, kid-friendly spin on lunch. NUTRITION KIDS NEED. All of our kid-friendly recipes help you meet the new Cheesy Chicken and Rice Quesadillas USDA meal pattern and nutrient requirements. LUNCH FOR LESS. You can combine commodity products with ingredients you already have in your storeroom – like our Campbell’s Healthy Request soups – to create delicious lunch options consistently and affordably. Our recipes have an average cost per portion of only $0.71, and only $0.36 using commodity ingredients. Stacked Taco Bake PRODUCTS PRODUCT DESCRIPTION CASE CODE FORMAT CASE PACK CASE YIELD Campbell’s Healthy Request Tomato Soup 04145 Canned 12/50 oz 150 - 8 oz. servings Healthy Request 50 oz. shelf-stable soups are a Healthy Request Cream of Chicken 04143 Canned 12/50 oz 150 - 8 oz. servings versatile base for many recipes Healthy Request Cream of Mushroom 04144 Canned 12/50 oz 150 - 8 oz. servings Find recipe ideas at CampbellsFoodservice.com/K12Recipes 2 CAMPBELL’S ® K-12 RECIPES Give your menu a boost with great entrées that are sure to satisfy healthy appetites. CAMPBELL’S HEALTHY REQUEST ® CREAM OF CHICKEN SOUP Chicken Fajita Pizza: Turn lunch into a pizza party with this spicy Mexican-inspired pizza made with whole-grain crust, fresh veggies and creamy chicken soup.
    [Show full text]
  • @ ERDMAN DINING HALL Saturday 9/8 Sunday 9/9 Monday 9/10 Tuesday 9/11 Wednesday 9/12 Thursday 9/13 Friday 9/14
    @ ERDMAN DINING HALL Saturday 9/8 Sunday 9/9 Monday 9/10 Tuesday 9/11 Wednesday 9/12 Thursday 9/13 Friday 9/14 BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST Weekday Hours of Operation Oatmeal V & Grits ∆V Monday– Friday *= VEGETARIAN Oatmeal V & Grits ∆V Oatmeal V & Grits ∆V Oatmeal V & Grits ∆V Oatmeal V & Grits ∆V Belgian Waffles* Belgian Waffles* Breakfast Belgian Waffles* Belgian Waffles* Belgian Waffles* 7.30am-9am V = VEGAN Blueberry Muffins* Chocolate Chip Muffins* Oreo Muffin* + V Banana Muffins* Corn Muffins* Continental Breakfast Blueberry Muffins V Shredded Potatoes* 9am-11am Chocolate Muffins V Banana Muffins V Corn Muffins V ∆ = PREPARED WHEAT FREE Tater Tots* Chocolate Chip Pancakes* Lunch Shredded Potatoes* Diced Potatoes* Home Fried Sliced Potatoes V∆ Berry Pancakes* Pork Sausage ∆ & Vegan Sausage 11am-1.30pm French Toast * Pancakes* French Toast Sticks* Dinner Hard Cooked Eggs ∆* Turkey Bacon ∆ Bacon ∆ Vegan Sausage Bacon & Vegan Sausage 5pm-7pm Turkey Sausage ∆ & Vegan Sausage Scrambled Eggs ∆* Vegan Sausage Hard Cooked Eggs ∆* Hard Cooked Eggs ∆* Hard Cooked Eggs ∆* Assorted Bagels* Weekend Hours of Operation MENU ITEMS IDENTIFIED WITH THIS MARK Hard Cooked Eggs ∆* Scrambled Eggs ∆* Scrambled Eggs ∆* Scrambled Eggs ∆* ARE PREPARED IN A COMMON KITCHEN TO Yogurt & Omelet Bar Saturday-Sunday Scrambled Eggs ∆* Assorted Bagels* Assorted Bagels* Assorted Bagels* Continental Breakfast BE GLUTEN FREE, DAIRY FREE, SHELLFISH Assorted Bagels* Firehouse Donuts* Yogurt & Omelet Bar Yogurt & Omelet Bar 7am-9.30am (Saturday Only)
    [Show full text]
  • SEPTEMBER 22, 1994 VOL 72, N0.8 Allen Mandates Budget Reduction Plans
    WEATHER INSIDE TODAY: cloudy EDITORIAL ................. 12 «> pearC chlnce c:A rain HIF:. Low: 408 FOCUS ........................ t6 STYL£ ......................... 19 AlDAY: rainy SPORT$..................... .23 HIF:.. Low: .as HUAAOR .......................29 Ct.ASSIFIEDS ............. 31 JAMES MADISON UNIVERSITY ntURSDAY SEPTEMBER 22, 1994 VOL 72, N0.8 Allen mandates budget reduction plans by Cyndy Liedtke JMU received $32 milUon from jobs eliminated. "I don't look news editor the state for its operating budget this forward to making those kinds of year, oearty $3 million more than the reductions," he said. Higher education, along with all year before. Every 2 percent cut Faculty would be the last group to other state agencies, may once again would be $640,000 less the look to for cuts ; n a worst case feel the pinch or budget cuts. university would receive in state scenario, Rose said. Gov. George Allen has asked all funds. Faculty pay raises will not be agencies. including public colleges Rose ~aid JMU would look at affected by the possible cuts. EZJN · and uruvers1ties, to prepare plans for previous plans the university made to according to Rose. The percentage possible bud~t cuts of 2. 4 or 6 c.J~T::T 's $$ prepare for possible budget cuts, and allotted by the Virginia General .. • Q percent for the fiscal )IC8r beginning that Lhey would have a new plan Assembly for raises is not part of the July I, 1995. Plans are due Oct. 17. ready io seven to 10 days. state's general operating budget It ~ to parole rVorm. all state agencies. Linwood Rose, JMU executive Regardless, the university will do comes from the central state including JMU, have been asked by Governor vice president, said, "1 like to think.
    [Show full text]
  • South Dakota Cowbelles Beef Favorites
    A collectio■ of Favor ite leef Rec ipes fro■ tile kitclle■ s of ••• S011• Dakota Cowlelles. 1t1edicnted lo: ..... • The members, officers and past presidents of the South Dakota CowBtlles in appreciation for their time consuming efforts in the promotion of BEEF. /IIIUJt 11111111111 111IIIIII II 111111111111111 II IIIII I II Illllll II I 111111111111111111111111 I 1111111111111■11■111111111111111111 }\ very Special vote of thanks to the Branding Iron Gals for their outstanding job of compiling and typing the recipes in preparation for printing. 1911-12 SOUTH DAKOTA COWBELLE OFFICERS \ 9?) PRESIDENT Mrs. Vincent Cra10 Spearfish, South Dakota Telephone 642-3166 VICE PRESIDENT Mrs. Robert Adri ari White River, South Dakota Telephone 259-430 I TREASURER Hrs. George Blair Hereford Rt .• Sturgis, South Dakota Telephone 347-3165 SECRETARY Hrs. Keith Berry Norris, South Dakota Telephone 463-2326 REPORTER Mrs. John R. Olson Bowman, North Dakota Phone (701)523-3774 HISTORIAN Hrs. J. P. Hiller Red Owl. South Dakota Telephone 985-5502 OFFICIAL HISS STOCKGROWER CHAPERONE Hrs. Nell Will uweit Quinn, -South Dakota Telephone 457-225 I SO UTH DAKOTA LIVESTOCK INDUSTRY COMMITTEE CowBelle Members Mrs. Vincent Cra10 Mrs. Robert Adrian Mrs. George Blair LEGISLATION CHAIRMAN Hrs. Frank Kramer Tabor. South Dakota BUDGET COMMITTEE Mrs. Robert Adrian, Chairman Hrs. Ve rnon Schnose Mrs. John Glaus PARLIAMENT ARIAN Mrs. Jim New lan d �lzada _Rt • ., Bel le Fourche, S. Oak. Telephone 896-4821 SOUTH DAKOTA COWBELLE PAST PRESIDENTS Hrs. John Sutton 1951-52 Mrs. Walter Crago 1961-62 Hrs. Ernest Ham 1952-53 Mrs. Ross Ham 1962-63 Hrs. Alfred Thomas 1953-54 Mrs.
    [Show full text]
  • Skiba Seeks Reelectio] Niemiec, Baumgartne Candidates for Council
    Ml An* Be* 8o» «*•* L The Aw« Are Ow Afortkcn, fetratfat 1M CARTERET, N J. FRIDAY, MARCH 12, 1948 PfclCBTHRB \XVI- -NO. 49 . £ PteAre (foot Sa/rfy AMI* gear's Pay f e'd Rather Skiba Seeks Reelectio] Home Authorized To Goodell Niemiec, Baumgartne Suit Dropped ami « „„, „* the .-- (.(aims of Tenure Candidates for Council Arc Given Up \ ,,,is borough riWuW ^'^^rted support and CARTERET The controversy MC "- between the Board of Education ,,nr ,n particular we and George 8. Goodell, former su- In Carteret Race for Assessor pervising principal Is nott »t an end. Jpavins tho board free to Hi» Opponent Escape Contest name a nuccfssoi1, The settlement which was pre- dicted In the CARTERET PRES8 April 20 Prii sevevnl weeks HRO. was r.otisumated • ,;„,• and comfort nt the. meetins n! the board Wed- CARTERET — As both completed their slates of ^•"" . slcK it u the nesday nlsht l,o takes oy Jne ctAt.cs indications pointed to 1 w And here is the way it was cione: 111!!' ' spirited election campaign in ~ „ >ick chUd from a The board received a letter from ember Last night wts the d Mr. Qoodell asking a leave of ab- me for the filing ol petitions. CARTERET—WlllUm Wilson, instant super the right Of the commissioner I* L W. Wiihnrrtftit. sence until June 18,1948, when his director »f safety and health at the plant. T« the school year term expires. This was Democrats persuaded 1 Intendent of the Silver Refinery In pictured above Stephen Sklba to run again receiving the vifety award for the Cartwet plant of lAft of Wilton IK W.
    [Show full text]
  • Commodity Specification for Canned Soups, July 2021
    Marketing and Regulatory Programs Commodity Specification Agricultural Marketing for Canned Soups Service Specialty Crops Program July 2021 Non-Discrimination Policy: In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, religion, sex, gender identity (including gender expression), sexual orientation, disability, age, marital status, family/parental status, income derived from a public assistance program, political beliefs, or reprisal or retaliation for prior civil rights activity, in any program or activity conducted or funded by USDA (not all bases apply to all programs). Remedies and complaint filing deadlines vary by program or incident. Persons with disabilities who require alternative means of communication for program information (e.g., Braille, large print, audiotape, American Sign Language, etc.) should contact the responsible Agency or USDA's TARGET Center at (202) 720-2600 (voice and TTY) or contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English. To file a program discrimination complaint, complete the USDA Program Discrimination Complaint Form, AD-3027, found online at How to File a Program Discrimination Complaint and at any USDA office or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632- 9992. Submit your completed form or letter to USDA by: (1) mail: U.S.
    [Show full text]
  • Out-Of-The-Bag Recipes #2
    ® OUT OF THE BAG RECIPES After receiving numerous requests for recipes using SUCCESS® rice “out of the bag”, the following recipes were specifically developed for preparing uncooked SUCCESS rice within a casserole. Always remember, for each bag of SUCCESS rice, 1-1/4 cups liquid is needed to cook the rice. CROCKPOT ON THE RANGE TOP HAM & RICE PRIMAVERA CLASSIC BEEF STROGANOFF HOMESTYLE HEALTHY CHILI 1 bag SUCCESS® rice 3/4 pound sirloin steak, 1 pound ground chicken 1 tablespoon margarine cut into thin slices 1 can (15-1/4 oz.) kidney beans, 2 cups diced ham 2 tablespoons oil drained 1 medium onion, chopped 2 cups sliced mushrooms 1 can (14.5 oz.) chicken broth 1 cup chopped celery 1 cup chopped onions 1 can (8 oz.) tomato sauce 1 package (10 oz.) frozen peas 1 can (14.5 oz.) beef broth 1 packet (1.5 oz.) chili seasoning mix and carrots, thawed 1 tablespoon Worcestershire® sauce 1 cup chopped green pepper 1 (14.5 oz.) chicken broth 1 can (10-3/4 oz.) cream 1 bag SUCCESS® rice salt & pepper of mushroom soup 1 can (4 oz.) chopped green chilies, ® grated Parmesan cheese 1 bag SUCCESS rice drained 1/2 cup sour cream Remove uncooked rice from bag, combine Brown ground chicken in skillet. Fold with remaining ingredients, except Par- In a medium skillet, over medium- in next 5 ingredients. Heat over medi- mesan cheese, and stir well. Cover and high heat, brown steak in oil. Add um heat. Remove uncooked rice from cook on low setting for 4-1/2 hours.
    [Show full text]
  • Soup Recipes
    1 Dear valued Senior Living Food Service Operator: Campbell’s Foodservice is delighted to share our collection of delicious Soup recipes that will be sure to delight the residents in your Home! Many of the recipes in this collection are Campbell heritage-style recipes that will remind your residents of favourite soups they served their families. They may not be at their own home but you can make them feel like they are at home! For more recipes and to scale the recipes in this booklet, please visit our website at www.CampbellFoodservice.ca. In addition, Recipe Booklets for Entrees and Texture Modified foods can be found in the “Solutions by Segment” section of the website under Healthcare/Senior Living. For more information, call your Campbell Foodservice representative at 1-800-461-7687 Home is where you make itTM 1 Classic Tomato Soups with a Twist . Tomato and Bean soup . Tomato & Brown Rice Soup . Chicken Parmesan Soup . Italian Vegetable & Bean Soup . Tomato & Barley Soup . Tomato Herb Florentine Soup . Tomato Soup Customization ideas . Tomato Soup Cupcakes or Cake Souper Soups: . Chicken Corn Chowder . Hearty Chicken & Vegetable Chowder V8® Inspired Summer Soups: . Creamy Chicken and Bean Soup . Cool, Cool Gazpacho . Turkey Pot Pie Soup . Chilled Summer Vegetable Soup . Turkey Dinner Soup . Home-style Turkey Vegetable Soup Gardenpuree® Inspired Cream Soups: . Creamy Broccoli, Turkey and Cheese . Creamy Corn Chowder . Creamy Mushroom, Barley and Beef . Carrot and Ginger Soup . Country Style Ham and Bean . Minted Green Pea Soup 1 Campbell’s Low Sodium Vegetable Stock: Campbell’s Scratch Starters - Broths: . Vegetable and Quinoa soup .
    [Show full text]
  • Soup & Chowder Recipes
    The Creative Homemaking Guide to Soup & Chowder Recipes by Rachel Paxton ABOUT CREATIVE HOMEMAKING: Visit Creative Homemaking for all of your homemaking needs. Creative Homemaking offers cleaning hints, a recipe database, tips to organize your home, home decorating, crafts, message boards, and much more! For more downloads, visit Creative Homemaking today. You can view these booklets online, download them to your computer and print them out, download them and include them on your own web site, and/or e-mail them to your friends! Available downloads: muffins, quick breads, zucchini, holiday, crock pot, cake, Jello, casserole, zucchini, make-it-yourself household cleaning products, party games for kids, monthly and weekly meal planners, camping supply checklist, and more. Download more booklets from http://www.creativehomemaking.com/download.shtml Sign up for our free weekly newsletter: http://www.creativehomemaking.com/newsletter.shtml Copyright 1998-2005. Creative Homemaking – http://www.creativehomemaking.com All rights reserved. This booklet may be freely distributed in its original form. No part of this booklet may be reproduced in any manner without written permission from Creative Homemaking. This booklet was published by Creative Homemaking, P.O. Box 4340, W. Richland, WA 99353, USA. E-mail: [email protected] Cream of Broccoli Soup 1 can cream of mushroom soup 1 stalk celery, chopped (optional) 3 cloves garlic, minced 1 bunch broccoli, cut into small pieces 3 tbsp. butter 2 tsp. Mrs. Dash seasoning 1 c. onion, finely chopped Melt butter in large saucepan. Cook onions, garlic, and celery for about 5 minutes. Add broccoli and enough water to barely cover the broccoli.
    [Show full text]