Heat chicken and celery soup with milk and water, DO NOT BOIL.
Add chicken, heat in soup, taste and add extra milk if needed.
Sprinkle with parsley and serve with croutons.
Slice potatoes thin.
Thin out celery soup a little with milk or water.
In greased pan, line layer of potatoes.
Add soup.
Add salt, pepper, cheese and bread crumbs to each layer.
Repeat until all ingredients are consumed.
Bake in oven at 450\u00b0 without lid for 1/2 hour.
When mixture comes to a boil, lower temperature to 350\u00b0 until potatoes are done.
Place pork chops on top, if desired.
Simmer the corn in milk until tender. Add the cream of celery soup and butter.
Season with salt and pepper.
Simmer for a few minutes until thoroughly heated.
argest piece in the middle for even cooking.
When pork
For the Stock: Combine all the
ater to a boil. Simmer for 1 hour and 45 mins
For the rouille, combine mayonnaise, garlic and paprika in a small bowl. Season to taste. Cover and refrigerate until ready to serve.
For the seafood soup, heat oil in a large saucepan on medium heat. Saute leek for 4-5 mins, until tender. Stir in cream of celery soup, stock and sherry. Simmer for 5 mins. Add seafood and simmer for 5 mins.
Ladle soup into bowls. Top with a dollop of rouille and serve with cheese bruschetta.
NOTE RE AMT:.
Makes approx 2 cups of \"condensed\" cream of celery soup whcih will work for most recipes calling for a canned soup.
Heat olive oil in a sauce pan and saute the onions and celery until translucent.
Stir in the sea salt, pepper, parsley and water.
Simmer for about 30 minutes then remove from heat and cool slightly.
Place all in a food processor and process until smooth.
Return to pan and bring to a boil.
Mix the tapioca flour into the half and half and add to the mixture, stirring as it cooks and thickens.
For the soffritto, process all ingredients
add 1 can Cream of Celery soup and stir scraping the juicy
gain (3rd boil).
FOR THE SOUP:
In large pan bring
ven to 350 degrees.
For the meatballs,.
In a
For the wontons, combine ground chicken,
Combine all ingredients in an airtight container. Store in a cool dry place for up to a year.
To use: for one can condensed cream of chicken soup, heat 1 1/3 cups water and 6 tablespoons of mix in a microwave safe bowl. Heat on high for 3-5 minutes or until thick and bubbly whisking occasionally.
For mushroom soup, add 1/2 to 1 cup sauteed sliced mushrooms.
For celery soup, add 1 sauteed chopped celery rib or 1/4 teaspoons celery salt.
For 1/2 a can, divide measurements in half. This comes in handy when making half a recipe.
In a large skillet, pan braise pork chops until brown on each side and cooked through.
Add celery soup to skillet; pour in 1 soup can of water.
Stir.
Add salt and pepper to taste.
Cover skillet and simmer.
While chops are simmering, put rice in saucepan, add water and salt to taste.
Bring to a boil and boil for 1 minute.
Cover saucepan and turn heat to low.
Cook for 14 minutes.
Heat oil in a large skillet over medium-high heat. Add onion and garlic, and saute for a few minutes until tender. Add chicken pieces, and fry until lightly browned. Transfer the mixture to a 9x13 inch baking dish, and stir in the celery soup, celery, mushrooms, and carrots. Season with poultry seasoning, salt and pepper to taste.
Preheat the oven to 300 degrees F (150 degrees C). Cover the dish, and bake for 2 hours. Serve over chicken flavored rice. Can be made the night before and reheated before serving.
Steam ground beef, garlic and onion together. Drain and put in a large soup pot. Add juice, sugar, bay leaf and cream of celery soup. Microwave carrots and celery until tender. Add to soup mixture. Simmer for 1/2 hour. Add salt and pepper. Serves 6 to 8.
Cut up celery.
Cook and drain.
Put celery in buttered baking dish.
Add drained chestnuts.
Mix undiluted celery soup, 1/2 cup milk and juice from chestnuts.
Pour over celery.
Spread cracker crumbs on top and spread melted margarine on top of cracker crumbs.
Bake at 350\u00b0 for 30 or 40 minutes.
Place broccoli in a saucepan with about 3 cups of water and bring it to a boil.
Boil broccoli for 10 minutes and set aside. In a large saucepan, melt margarine; saute onion until tender. Add garlic salt, pepper and cream of celery soup; cook until smooth.
Gradually on low heat, add milk until a smooth texture is reached.
Drain broccoli well and add to soup.
Add Velveeta cheese to taste, if desired.
Simmer on low for about 20 minutes. Adjust seasonings to taste.
owl combine seafood, onion, broccoli, celery, orange/yellow pepper, and carrots