Cooking With Cream Soup
- Uses condensed soup as a shortcut
- 200+ main dishes, sides and appetizers
- 112 pages, 100+ photos
Full Product Description:
EXCLUSIVE! Save time in the kitchen by cooking with condensed cream soups! Each of the 200+ main dishes, sides and appetizers in Cooking with Cream Soup uses condensed soup as a shortcut to making flavor-packed and comforting meals. You get chapters on beef, poultry, seafood and pork main dishes, plus scrumptious side dishes and appetizers. Hardcover, 112 full-color pages, 8-1/8" x 10-7/8". 100+ photos.
Au Gratin Ham Potpie
Ingredients:
- 1 package (4.9 ounces) au gratin potatoes
- 1-1/2 cups boiling water
- 2 cups frozen peas and carrots
- 1-1/2 cups cubed fully cooked ham
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1/2 cup milk
- 1/2 cup sour cream
- 1 jar (2 ounces) diced pimientos, drained
- 1 sheet refrigerated pie pastry
Directions: In a large bowl, combine the potatoes, contents of sauce mix and water. Stir in the peas and carrots, ham, soup, mushrooms, milk, sour cream and pimientos. Transfer to an ungreased 2-qt. round baking dish. Roll out pastry to fit top of dish; place over potato mixture. Flute edges; cut slits in pastry. Bake at 400° for 40-45 minutes or until golden brown. Let stand for 5 minutes before serving. Yield: 4-6 servings.
