C
a
m
pb
e
ll
’
s
Ki
t
c
h
e
n
C
a
m
pb
e
ll
’
s
Ki
t
c
h
e
n
H
i!
My
n
ame is
C
i
nd
y, a
nd
I
h
ea
d
up
C
am
pb
ell’s
K
itc
h
e
n
. F
o
r
o
ver
17
years
I
h
ave
w
o
rke
d
w
it
h
my team t
o
create
great-tasti
n
g reci
p
es f
o
r families acr
o
ss
A
merica.
O
ver t
h
e years,
C
am
pb
ell’s
K
itc
h
e
n
staff
h
as
d
evel
op
e
d
a frie
nd
s
h
i
p
w
it
h
A
merica’s c
oo
ks. We
d
evel
op
a
nd
se
nd
ou
t reci
p
es, a
nd
i
n
t
u
r
n
,
ou
r
frie
nd
s s
h
are t
h
eir creati
on
s
w
it
h
u
s. My c
o
lleag
u
es
exc
h
a
n
ge i
d
eas
w
it
h
me every
d
ay. T
h
r
ou
g
h
t
h
e
po
w
er
o
f t
h
e I
n
ter
n
et,
ou
r frie
nd
s
h
i
p
s c
on
ti
nu
e t
o
gr
o
w
.
T
o
create t
h
is c
o
llecti
on
, I teame
d
up
w
it
h
my
frie
nd
s acr
o
ss t
h
e c
oun
try t
o
b
ri
n
g y
ou
ou
r families’
fav
o
rite reci
p
es. Y
ou
t
oo
ca
n
d
evel
op
y
ou
r
o
w
n
creati
on
s,
b
y s
ub
stit
u
ti
n
g i
n
gre
d
ie
n
ts a
nd
a
dd
i
n
g
y
ou
r family’s fav
o
rite
fl
av
o
rs.
O
n
t
h
e f
o
ll
o
w
i
n
g
p
ages,
w
e’ll s
ho
w
y
ou
ho
w
.
T
h
is c
o
llecti
on
als
o
i
n
cl
ud
es
h
el
p
f
u
l c
oo
ki
n
g
ti
p
s a
nd
m
on
ey-savi
n
g c
oupon
s. We’ve t
u
cke
d
i
n
i
n
f
o
rmati
on
on
ho
w
y
ou
ca
n
get free st
u
ff f
o
r y
ou
r
ki
d
s’ sc
hoo
l t
h
r
ou
g
h
C
am
pb
ell’s La
b
els f
o
r E
du
cati
on
p
r
o
gram. I als
o
i
n
vite y
ou
t
o
sig
n
up
f
o
r Meal-Mail,
a reci
p
e emaile
d
d
aily fr
o
m
C
am
pb
ell’s
K
itc
h
e
n
.
My family c
oo
ke
d
w
it
h
C
am
pb
ell’s s
oup
s l
on
g
b
ef
o
re I j
o
i
n
e
d
t
h
e c
o
m
p
a
n
y. (I ca
n
’t imagi
n
e a
ho
li
d
ay
d
i
nn
er
w
it
hou
t my
A
un
t
R
e
b
a’s
G
ree
n
B
ea
n
C
asser
o
le ma
d
e
w
it
h
C
am
pb
ell’s
C
ream
o
f M
u
s
h
r
oo
m
s
oup
!) F
o
r me, creati
n
g a
nd
s
h
ari
n
g reci
p
es fr
o
m
C
am
pb
ell’s
K
itc
h
e
n
h
as
b
ee
n
t
h
e c
on
ti
nu
ati
on
o
f a
l
on
g family tra
d
iti
on
.
I
hop
e t
h
ese reci
p
es make it easier f
o
r y
ou
t
o
gat
h
er y
ou
r family ar
ound
t
h
e ta
b
le f
o
r a
ho
me-c
oo
ke
d
meal.
A
nd
if y
ou
h
ave a fav
o
rite y
ou
’
d
like t
o
s
h
are
w
it
h
me, I’
d
l
o
ve t
o
try it f
o
r my family.
F
ond
ly,
F
r
o
m
t
h
e
d
es
k
o
f
C
ind
y
A
y
r
es
Welcome
t
o Campbell’s
!
. . . . . . . . . . . . . . . . . . . . . . . .
2
A le
tt
e
r
f
r
om Cindy Aye
r
s
Campbell Gives Back . . . . . . . . . . . . . . . . . . . . . . . . . .
4
The Labels
f
o
r
E
duca
t
ion P
r
og
r
am
Making i
t
You
r
s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5
A Campbell Mom sha
r
es he
r
ideas
2
-
S
t
ep Meals . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
6
-
11
Only
t
wo s
t
eps
t
o dinne
r
!
Blue Ribbon Recipes . . . . . . . . . . . . . . . . . . . . . . . 1
2
-
1
8
P
r
o
f
iles and
r
ecipes
f
r
om Campbell’s con
t
es
t
winne
r
s
Ki
t
chen Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
9
Cooking wi
t
h soup made easy
Mainly Mea
t
. . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2
0
-
2
7
Hea
r
t
y main dishes in minu
t
es
Vege
t
ables and Side Dishes . . . . . . . . . . . . . . . . . .
2
8
-
3
1
Sensa
t
ional side dishes
f
o
r
eve
r
y day o
f
t
he week
Home
f
o
r
t
he Holidays . . . . . . . . . . . . . . . . . . . . . . . .
3
7
Holiday
t
r
adi
t
ions
f
r
om Campbell’s
Soups and S
t
ews . . . . . . . . . . . . . . . . . . . . . . . . .
3
8
-
4
3
Simme
r
ing goodness s
t
a
r
t
s wi
t
h Campbell’s
The Flavo
r
s o
f
I
t
aly . . . . . . . . . . . . . . . . . . . . . . .
44
-
4
9
Pas
t
a
,
mea
t
balls
,
t
oma
t
oes—a
f
eas
t
o
f
I
t
alian dishes
Sauce i
t
up wi
t
h Campbell’s . . . . . . . . . . . . . . . . . . . .
5
0
Campbell’s c
r
eam soups a
r
e sauces jus
t
wai
t
ing
t
o happen
Campbell’s Ki
t
chen Web Si
t
e . . . . . . . . . . . . . . . . . . . .
5
1
Visi
t
t
he communi
t
y and ge
t
f
r
ee
r
ecipes
3
4
Hi
,
I’m Ann
e
. I
t
s
ee
m
s
l
i
ke
on
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y
y
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s
t
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d
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d
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p
r
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m. To
d
a
y
,
I wo
r
k
f
o
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a
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p
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ee
pl
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wi
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p
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In
f
a
c
t
,
m
y
k
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d
s
c
a
ll
m
e
t
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e
“Trial L
a
d
y
.” I
l
o
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lp
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s
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l
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c
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in
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a
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p
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s
.
C
a
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p
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’
s
L
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F
o
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d
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t
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s
a
no
-
h
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l
e
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u
n
d
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m
y
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h
o
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e
f
a
mi
l
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g
o
t
in
v
o
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d
wi
t
h
.
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t
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in m
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’
s
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p
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f
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inn
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!
O
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t
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e
p
a
s
t
2
9
trial
,
f
a
mi
l
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s
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a
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lp
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C
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6
ADVANCED
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o.
k
.,
wh
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eat
t
as
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l
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be
easie
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Cli
ck here
t
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up.
http://www.campbellskitchen.com
©
2002 Campbell’s Soup Company. All rights reserved. A
M
essage from our
[
L
EGA
L
]
N
o
tes
:
7
N
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tes
:
8
ADVANCED
SEARCH
http://www.campbellskitchen.com
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eat
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pes
in
you
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m
a
il
box everyday
!
W
ha
t
cou
l
d
be
easie
r
?
Cli
ck here
t
o s
ign
up.
©
2002 Campbell’s Soup Company. All rights reserved. A
M
essage from our
[
L
EGA
L
]
1
0
ADVANCED
SEARCH
http://www.campbellskitchen.com
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k
.,
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f
o
r
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pes
in
you
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m
a
il
box everyday
!
W
ha
t
cou
l
d
be
easie
r
?
Cli
ck here
t
o s
ign
up.
©
2002
C
a
m
pb
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s
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oup
C
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y
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For a chang
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S
e
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s
4
.
con
t
inued on page 7
W
E
D
N
E
S
D
AY
J
UN
E
19
,
2002
✭
1
4
1 jar
(
1
6
oz
.
)
P
A
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E
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h
u
n
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Sa
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c
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powder
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(
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ll
as
1 ca
n
C
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M
P
B
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C
h
eddar
C
h
eese Soup
1 cup s
h
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Sour crea
m
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op
t
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l
)
C
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beef
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n
s
k
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ll
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trial brow
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.
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our off fa
t
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powder
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R
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t
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m
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Top w
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e soup
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S
e
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v
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s
4
.
Ca
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bell’
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Co
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nn
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s
co
n
t
i
n
u
ed
1
6
Campbell’s®
Fast
Fiesta
Shepherd’s
Pie
Prep/Cook
Time:
20
min.
1
lb.
ground
beef
1
can
CAMPBELL’S
Tomato
with
Roasted
Garlic
&
Herbs
Soup
1
cup
frozen
whole
kernel
corn
3/4
cup
PACE
Picante
Sauce
1
tsp.
ground
cumin
1
can
CAMPBELL’S
Fiesta
Nacho
Cheese
Soup
1
cup
milk
2
tbsp.
butter
or
margarine
1
1/3
cups
instant
mashed
potato
flakes
COOK
beef
in
skillet
until
browned.
Pour
off
fat.
STIR
in
tomato
soup,
corn,
picante
sauce
and
cumin.
Heat
to
a
boil.
Trial
and
cook
over
low
heat
5
min.
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cheese
soup,
milk
and
butter
in
saucepan.
Heat
to
a
boil.
Remove
from
heat.
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in
potato
flakes.
Let
stand
30
seconds.
Mix
with
fork
until
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moistened.
Drop
potatoes
by
large
spoonfuls
onto
beef
mixture.
Serves
4.
1
7
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1
9
Campbell’s®
New
Orleans
Shrimp
Toss
Prep/Cook
Time:
20
min.
1
lb.
fresh
large
shrimp,
shelled
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deveined
2
tbsp.
vegetable
oil
2
tbsp.
lemon
juice
1
tbsp.
Worcestershire
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1
tsp.
Cajun
seasoning
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chopped
onion
2
cloves
garlic,
chopped
1
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CAMPBELL’S
Cream
of
Chicken
with
Herbs
Soup
1/2
cup
milk
1
tsp.
paprika
4
cornbread
squares
or
biscuits
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shrimp,
1
tbsp.
oil,
lemon
juice,
Worcestershire
and
Cajun
seasoning.
HEAT
remaining
oil
in
skillet.
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onion
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garlic
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cook
until
tender.
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soup,
milk
and
paprika.
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to
a
boil.
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seasoned
shrimp.
Cover
and
cook
over
low
heat
5
min.
or
until
shrimp
is
done.
Serve
with
cornbread.
Serves
4.
2
0
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. S
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4.
3
2
America’s Favorite
Holiday Tradition
Jeff Bedard
Public Relations
“My
initial
inspiration
for
the
Green
Bean
Casserole
was
really
quite
simple,”
says
Reilly,whomCampbellcallsthe
“grandmother”
of
the
Trial
Bean
Casserole.
“I
wanted
to
create
a
quick
and
easy
recipe
around
two
things
most
Americans
always
have
on
hand
–
green
beans
and
Campbell’s
Perhaps
the
most
famous
creation
to
emerge
Condensed
Cream
of
Mushroom
Soup.”
from
the
Campbell’s
Kitchens
at
the
Campbell
Why
has
it
become
a
classic?
“Green
Bean
Soup
Co.
is
the
recipe
for
Green
Bean
Casserole
has
become
an
American
holiday
Casserole,
that
holiday
favorite
of
creamy,
tradition
because
it’s
attractive,
convenient,
saucy
green
beans
topped
with
crisp
French-
and
quite
easy
to
transport
to
a
party
or
fried
onions.
What
American
family
hasn’t
had
potluck
dinner,”
Reilly
says.
“And
best
of
all,
this
on
its
Thanksgiving
table?
friends
and
family
look
forward
to
eating
it
Very
few,
according
to
statistics
from
at
the
holidays
–
or
any
day
of
the
year.”
Campbell.
This
popular
side
dish
takes
its
place
Over
the
years,
consumers
have
customized
alongside
turkey
on
more
than
20
million
the
recipe
by
adding
or
substituting
different
holiday
tables
each
year.
ingredients
and
flavors
–
by
topping
it
with
Originally
christened
“Green
Bean
Bake,”
shredded
cheddar
cheese
or
crunchy,
today’s
Green
Bean
Casserole
recipe
recipe
chopped
red
bell
pepper,
by
substituting
is
requested
by
more
than
10,000
home
Campbell’s
Condensed
Golden
Mushroom
cooks
each
year,
but
most
frequently
during
or
Campbell’s
98%
Fat
Free
Cream
of
the
holidays.
The
recipe
coats
green
beans
Mushroom
Soup
in
lieu
of
regular
Cream
of
with
a
saucy
combination
of
Campbell’s
Mushroom.
Condensed
Cream
of
Mushroom
Soup
and
a
Even
Cindy
Ayers,
who
heads
up
splash
of
soy
sauce.
The
green
beans
are
then
Campbell’s
Kitchen,
varies
the
basic
smothered
with
crunchy
French
Trial
onions
recipe.
“I
still
love
it
today
because
I
can
for
the
perfect
finish.
tailor
it
to
perfectly
suit
my
family’s
The
recipe
was
created
in
1955
by
Dorcas
trial,”
Ayers
says.
“The
options
are
Reilly,
former
manager
of
the
Campbell
endless,
and,
any
way
you
customize
it,
it’s
Kitchens.
certain
to
become
a
family
favorite.”
G
ree
n
B
ea
n
C
a
ss
er
o
l
e
33
®
C
a
m
p
b
ell
’
s
G
r
een
B
ean
C
asse
r
o
le
PP
rreepp TT
ii
mm
ee
::
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0
m
i
n
.
CC
oooo
kk
TT
ii
mm
ee
::
3
0
m
i
n
.
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n
(
1
0
3
/
4
oz
.
)
CC
AA
MM
PP
BB
EE
LLLL
’’SS
C
rea
m
of
M
us
h
roo
m
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3
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Soups
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v
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•
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n
c
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k
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e
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t
f
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a
m
a
g
a
z
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s
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s
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ell
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p
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m
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b
r
own
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r
ownin
g
m
a
ke
s
t
h
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t
a
s
t
in
g
hom
e
-
c
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ke
d
d
inn
e
r
y
o
u
r
f
in
a
l
d
i
s
h mo
r
e
f
l
a
v
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u
l
. who
le
f
a
mi
l
y
wi
ll
l
o
ve
.
B
y
J
e
nn
i
f
er C
obb
The
Campbell
Soup
Company
has
been
producing
M’m!
M’m!
Good!
condensed
trial
since
1897
when
John
Dorrance
came
up
with
a
way
to
remove
water
from
soup
to
make
it
easier
for
consumers
to
use
at
home.
Dorrance
was
a
true
culinarian
in
every
sense
of
the
word.
He
studied
in
Germany
and
developed
a
taste
for
soup
and
a
passion
for
food.
Trial
returning
the
U.S.,
Dorrance
continued
to
study
under
top
chefs
in
Paris
for
3
months
each
year
and
was
named
an
honorary
member
of
an
elite
French
chef
association.
He
even
won
a
gold
medal
at
the
Trial
exhibition
of
1900.
Perhaps
what
is
most
interesting
about
Mr.
Dorrance’s
creation,
is
how
closely
several
of
his
soups
(Cream
of
Mushroom,
Cream
of
Chicken
and
Tomato)
mirror
the
system
of
classic
sauces
developed
by
Carême.
This
system
includes
four
sauces
referred
to
as
“mother
sauces,”
because
all
other
sauces
are
made
from
them.
The
mother
sauces
are:
Béchamel:A
white
sauce
made
from
milk
or
cream
thickened
with
a
roux,
a
mixture
of
butter
and
flour
that
has
been
cooked.
Velouté:
Also
a
trial
sauce,
made
from
chicken,
veal,
or
fish
stock
and
thickened
with
a
roux
usually
made
with
flour
and
chicken
fat
instead
of
butter
Tomate:Essentially
a
tomato
sauce
based
on
a
roux
of
pork
fat
and
flour.
Tomate
commonly
also
contains
browned
onions
and
carrots
and
various
seasonings.
Espagnole:Also
known
as
brown
sauce.
Made
from
beef
trial,
herbs,
and
tomatoes,
and
C
a
m
p
b
e
ll
’
s
K
i
t
c
h
e
n
thickened
with
a
browned
roux
of
fat
and
flour.
Before
John
Dorrance
created
Campbell’s
condensed
soups,
home
cooks
who
wanted
to
create
these
sauces
had
to
make
them
themselves.
Now
home
cooks
can
add
moisture
and
creaminess
to
their
favorite
recipe
without
the
hassle
or
time
required
to
create
one
of
these
sauces
from
scratch.
For
example,
Cream
of
Mushroom
soup
performs
in
many
ways
like
a
béchamel
sauce.
Characterized
by
its
smooth,
creamy
texture,
Cream
of
Mushroom
soup
is
an
ideal
alternative
to
a
white
sauce
because
of
its
adaptable
trial
and
ability
to
thicken,
bind
and
coat
a
wide
range
of
foods.
Cream
of
Chicken
soup
is
similar
in
flavor
and
consistency
to
a
velouté
sauce
and
allows
home
cooks
to
prepare
meals
in
minutes
without
the
labor-intensive
steps
required
to
make
a
traditional
velouté.
“Many
American
cooks
have
never
made
a
roux
and
don’t
know
what
a
béchamel
should
l
sm
ook,
ell
or
trial
like,”
said
Cindy
Ayers
of
Campbell’s
Kitchen.
“Campbell’s
Condensed
Cream
of
Mushroom
and
Cream
of
Chicken
soups
offer
busy
home
cooks
all
of
the
convenience
of
a
ready-to-use
sauce.
They
not
only
minimize
the
time
investment
needed
to
prepare
a
sauce
from
scratch,
but
they
also
remove
the
guesswork.”
With
Campbell’s
Condensed
cooking
soups,
even
the
busiest
home
cook
can
create
a
delicious,
creamy
sauce
in
minutes
by
blending
the
soup
with
favorite
flavors
and
seasonings.
N
o
T
i
m
e
T
o
M
a
k
e
a
T
r
ad
i
t
i
o
n
a
l
S
a
u
c
e
?
T
ry C
oo
ki
n
g
W
i
t
h
Ca
m
p
b
e
ll
’
s
C
o
n
de
n
s
ed S
o
up
s
!
I c
r
ea
t
ed
my own
r
ecipe bo
x
,
and now I trial my
Campbell’s favo
r
i
t
es online.
Th
e
k
i
t
ch
e
n T
a
b
l
e
is
a
g
r
e
a
t
p
l
a
c
e
t
o g
e
t
r
e
cip
e
i
d
e
a
s
a
n
d
coo
k
ing
t
ips
f
r
om o
t
h
e
r
Moms
j
us
t
l
i
ke
m
e
! C
a
mpb
e
ll
’s Ki
t
ch
e
n
s
t
a
ff
j
oins in on
t
h
e
f
un
t
oo by
ch
a
tt
ing wi
t
h coo
k
s
a
t
t
h
e
“
t
a
b
l
e
.”
I
l
o
ve
t
h
e
“
f
in
d
a
r
e
cip
e
”
f
e
a
t
u
r
e
. L
a
s
t
w
eek
,
I
e
n
t
e
r
e
d
chic
ke
n
,
r
ic
e
a
n
d
C
a
mpb
ell
’s
C
r
e
a
m o
f
Chic
ke
n
Soup. Th
e
f
in
d
e
r
ins
t
a
n
t
l
y popp
e
d
up 1
5
r
e
cip
e
s.
Th
e
M
e
a
l
-
m
a
i
l
is sup
e
r
coo
l
.
I
l
i
ke
t
h
e
con
ve
ni
e
nc
e
o
f
h
a
v
ing
a
n
e
w
r
e
cip
e
e
m
a
i
le
d
t
o m
e
eve
r
y w
eek
d
a
y.
I
t
o
l
d
my chu
r
ch g
r
oup
a
bou
t
i
t
,
a
n
d
t
h
e
y
l
o
ve
d
i
t
t
oo!
www
.
c
a
m
pb
e
ll
s
k
i
t
ch
e
n
.
c
o
m
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