Sauces from Soups
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 364. Vision transcription from the scanned page; needs review.
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Ingredients
This technique card does not require a separate ingredient list.
Instructions
- Dress up canned soups to make these quick and easy sauces.
- Bacon and Sour Cream Sauce: In a saucepan combine one 7 1/2-ounce can semicondensed cream of mushroom soup and 2 tablespoons milk. Add 1/4 cup dairy sour cream or plain yogurt and 3 slices bacon, crisp-cooked, drained, and crumbled. Cook and stir till heated through. Serve with beef or toss with hot pasta.
- Caraway-Cheese Sauce: In saucepan combine one 11-ounce can condensed cheddar cheese soup and 1/4 cup milk. Add 1/4 cup soft-style cream cheese and 1/2 teaspoon caraway seed, crushed. Cook and stir till heated through and cheese melts. Serve with beef or toss with hot pasta.
- Mustard-Dill Sauce: In a saucepan combine one 10 3/4-ounce can condensed cream of celery, chicken, or mushroom soup, 1/4 cup milk, 1 teaspoon Dijon-style mustard, and 1/2 teaspoon dried dillweed. Cook and stir till heated through. Serve with beef, pork, or fish.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image: Image note: AI-generated representative illustration based on this card's ingredients and instructions; not an original Better Homes and Gardens photograph.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.