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Calico Bean Soup
"Calico Bean Soup"
Wash beans thoroughly. Place in large kettle & cover
with water. Add 2 T. salt. Soak overnight. In the
morning drain off water, add 2 quarts fresh water & ham
or ham hocks. Slowly simmer 2 - 3 hours.
ADD: 1 large chopped onion
1 C. sliced celery or carrots (if desired)
1 large can tomatoes, cut up
1 green pepper (if desired)
1 t. chili powder (if desired)
1 bay leaf
1 clove garlic minced
salt & pepper
Simmer another 30 minutes. Serves 6 to 8
Card 1 Back: blank
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# Calico Bean Soup
*Serves 6 to 8*
## Ingredients
- Calico beans (mixed dried beans, 1-2 lbs), washed thoroughly
- 2 Tbsp salt (for soaking)
- 2 quarts fresh water
- Ham or ham hocks
- 1 large onion, chopped
- 1 cup sliced celery or carrots (if desired)
- 1 large can tomatoes, cut up
- 1 green pepper (if desired)
- 1 tsp chili powder (if desired)
- 1 bay leaf
- 1 clove garlic, minced
- Salt and pepper
## Instructions
1. Wash beans thoroughly. Place in a large kettle and cover with water. Add 2 Tbsp salt. Soak overnight.
2. In the morning, drain off the soaking water. Add 2 quarts fresh water and ham or ham hocks.
3. Slowly simmer for 2–3 hours.
4. Add the chopped onion, sliced celery or carrots (if desired), canned tomatoes (cut up), green pepper (if desired), chili powder (if desired), bay leaf, minced garlic, and salt and pepper.
5. Simmer another 30 minutes. Serves 6 to 8.
## Editor's Notes
- **Bean quantity** not specified on the card. A typical Calico Bean Soup uses approximately 1–2 lbs of mixed dried beans, but no amount is given; listed simply as "beans" in the ingredient list above.
- **"Calico beans"** — refers to a mixture of various dried beans (e.g., kidney, navy, pinto, black-eyed peas, etc.), commonly sold as a multi-bean soup mix in this era. -
California Blend Casserole
Calif. Blend Casserole
Put 1 pkg CA Blend Veggies in bottom of
greased Casserole. Sprinkle 1 c
Minute Rice over top. Then Sprinkle
with onion flakes - melt tog.
1 Can Cream Celery Soup
1/4 c Water
1/3 c Milk
1 Stick Margarine
Pour over all & top with 8-10 oz Cheese Whiz
Bake 1 hr @ 350° in Covered Casserole
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# California Blend Casserole
## Ingredients
- 1 pkg California Blend vegetables
- 1 cup Minute Rice
- Onion flakes
- 1 can cream of celery soup
- 1/4 cup water
- 1/3 cup milk
- 1 stick margarine
- 8–10 oz Cheez Whiz
## Instructions
1. Put 1 pkg California Blend vegetables in the bottom of a greased casserole.
2. Sprinkle 1 cup Minute Rice over the top.
3. Then sprinkle with onion flakes.
4. Melt together the cream of celery soup, water, milk, and margarine.
5. Pour over all.
6. Top with 8–10 oz Cheez Whiz.
7. Bake 1 hour at 350° in a covered casserole. -
California Dip
CALIFORNIA DIP
1 Pkg. Sour Cream 1 Pkg. Lawry's Dip Mix
or 1/2 Pkg. Lipton Onion Soup Mix
Stir dip mix or onion soup mix just as it comes from the
package into Sour Cream and blend thoroughly. Use as
a dip with your favorite brand of potato chips.
Variations: Add a little catsup to California Dip
OR Add pickle relish, mustard and a little milk or
cream for a delicious hamburger relish.
OR Combine 4 ounces blue cheese, crumbled, 2 tblsp.
brandy and 2 tblsp. chipped parsley with 1 pint
California Dip.
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Henning
H.E. Erickson
Forest Lake
---
# California Dip
*Recipe from the kitchen of Henning E. Erickson, Forest Lake, Minnesota*
## Ingredients
### Base Dip
- 1 pint (16 oz) sour cream
- 1 pkg Lawry's Dip Mix (or 1/2 pkg Lipton Onion Soup Mix)
### Variation 1 — Cocktail Dip
- California Dip base (as above)
- Ketchup to taste
### Variation 2 — Hamburger Relish
- California Dip base (as above)
- Pickle relish to taste
- Mustard to taste
- Splash of milk or cream to thin
### Variation 3 — Blue Cheese Dip
- 1 pint California Dip base (as above)
- 4 oz blue cheese, crumbled
- 2 Tbsp brandy
- 2 Tbsp fresh parsley, finely chopped
## Instructions
### Base Dip
1. Stir dip mix or onion soup mix directly from the package into sour cream.
2. Blend thoroughly until well combined.
3. Serve as a dip with potato chips.
### Variation 1 — Cocktail Dip
1. Prepare California Dip base.
2. Stir in ketchup to taste.
### Variation 2 — Hamburger Relish
1. Prepare California Dip base.
2. Stir in pickle relish and mustard to taste.
3. Add a splash of milk or cream to reach desired consistency.
### Variation 3 — Blue Cheese Dip
1. Prepare California Dip base.
2. Fold in crumbled blue cheese, brandy, and finely chopped parsley.
3. Stir to combine; serve chilled. -
Campbelled Eggs
CAMPBELLED EGGS
1 can Campbell's Cream of Celery, Cream of Chicken,
or Cream of Mushroom Soup*
8 eggs, slightly beaten
Dash pepper
2 tablespoons butter or margarine
In bowl, stir soup until smooth; gradually blend in eggs and pepper. In 10-inch
skillet, melt butter; pour in egg mixture. Cook over low heat; do not stir. As
mixture begins to set around edges, gently lift cooked portions with spatula so
that thin, uncooked portion can flow to the bottom. Continue gently lifting
cooked portions until eggs are completely set, but still moist (about 8 minutes).
4 servings.
*or use 1 can Campbell's New England Clam Chowder
or Cream of Potato Soup.
Back:
Scrambled Eggs
Campbell Style
[image of eggs] + [image of Campbell's Soup can] =
M'm! M'm! Good!
(recipe on other side)
---
# Campbelled Eggs
*Makes 4 servings*
## Ingredients
- 1 can Campbell's Cream of Celery, Cream of Chicken, or Cream of Mushroom Soup*
- 8 eggs, slightly beaten
- Dash of pepper
- 2 Tbsp butter or margarine
*\*or use 1 can Campbell's New England Clam Chowder or Cream of Potato Soup*
## Instructions
1. In a bowl, stir soup until smooth; gradually blend in eggs and pepper.
2. In a 10-inch skillet, melt butter; pour in egg mixture.
3. Cook over low heat; do not stir.
4. As mixture begins to set around edges, gently lift cooked portions with spatula so that thin, uncooked portion can flow to the bottom.
5. Continue gently lifting cooked portions until eggs are completely set, but still moist (about 8 minutes). -
Candied Cherry Meringue Cookies
4 egg whites
1 C. sugar
½ at vanilla extract
1C. candied cherries
½c chopped nuts
Beat egg whites until
frothy; gradually
add sugar, 1 tablespoon
at a time, beating
until glossy & stiff
peaks form - Beat
in vanilla. Combine
cherries & nuts; fold
into egg whites.
Drop meringues by
rounded teaspoonfuls
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on to greased
cookie sheets. Bake
at 300° for 30 min
or until lightly
browned. Cool
before removing
from pan. Yields
about 8 doz.
---
# Candied Cherry Meringue Cookies
## Ingredients
- 4 egg whites
- 1 cup sugar
- 1/2 tsp vanilla extract
- 1 cup candied cherries
- 1/2 cup chopped nuts
## Instructions
1. Beat egg whites until frothy.
2. Gradually add sugar, 1 tablespoon at a time, beating until glossy and stiff peaks form.
3. Beat in vanilla.
4. Combine cherries and nuts; fold into egg whites.
5. Drop meringues by rounded teaspoonfuls onto greased cookie sheets.
6. Bake at 300° for 30 minutes or until lightly browned.
7. Cool before removing from pan.
8. Yields about 8 dozen. -
Candied Sweet Potato
Candied Sweet Potato
2 c sweet Potatoes 1 Cup coarsely chopped
1 tbsp butter pecans on top
2 eggs, beaten
3/4c light Br sugar 375° - 3/4 hr
1 C evap. milk
1/2 C Dr. Corn Syrup
1/2 tsp ginger
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
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---
# Candied Sweet Potato
## Ingredients
- 2 cups sweet potatoes
- 1 Tbsp butter
- 2 eggs, beaten
- 3/4 cup light brown sugar
- 1 cup evaporated milk
- 1/2 cup dark corn syrup
- 1/2 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1 cup coarsely chopped pecans (on top)
## Instructions
1. Combine sweet potatoes, butter, beaten eggs, light brown sugar, evaporated milk, dark corn syrup, ginger, cinnamon, salt, and nutmeg.
2. Place in a baking dish and top with coarsely chopped pecans.
3. Bake at 375° for 3/4 hour. -
Candied Sweet Potatoes
Candied Sweet Potatoes (6)
Boil 6 medium sweet potatoes till almost
tender, peel, cut in halves lengthwise
or slice. Place in baking dish &
finish in any following way
1) Sprinkle with 1c brown sugar
& grated orange rind. Dot with
¼ c butter. Add ½ c water. Bake 1 hr in slow
2) cook together 1c brown oven
sugar and ½ c water 5 min.
add 1T butter. Sprinkle potatoes
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with cinnamon. Pour the sauce
over potatoes cook till brown
3) Spread 1c. of honey over potatoes.
Bake till brown.
4) Cover potatoes with sauce made of
1 c maple sugar ½ c water &
4 tablespoon Butter. Brown in oven
5) make thick syrup of ½ c Karo
½ c sugar & ¼ c water Pour
over Potatoes. Brown in oven
---
# Candied Sweet Potatoes
*Serves 6*
## Base Preparation (All Methods)
### Ingredients
- 6 medium sweet potatoes
### Instructions
1. Boil sweet potatoes until almost tender.
2. Peel and cut in halves lengthwise, or slice.
3. Place in a greased baking dish.
4. Finish using any of the methods below.
---
## Method 1 — Brown Sugar and Orange
### Ingredients
- 1 cup brown sugar
- Grated rind of 1 orange
- 1/4 cup butter
- 1/2 cup water
### Instructions
1. Sprinkle brown sugar and grated orange rind over potatoes.
2. Dot with butter.
3. Add water to the baking dish.
4. Bake in a slow oven (300°F) for 1 hour.
---
## Method 2 — Brown Sugar Sauce with Cinnamon
### Ingredients
- 1 cup brown sugar
- 1/2 cup water
- 1 Tbsp butter
- Cinnamon to taste
### Instructions
1. Cook brown sugar and water together in a saucepan for 5 minutes.
2. Add butter and stir until melted.
3. Sprinkle potatoes with cinnamon.
4. Pour sauce over potatoes.
5. Bake until browned.
---
## Method 3 — Honey
### Ingredients
- 1 cup honey
### Instructions
1. Spread honey evenly over potatoes.
2. Bake until browned.
---
## Method 4 — Maple Sugar Sauce
### Ingredients
- 1 cup maple sugar
- 1/2 cup water
- 4 Tbsp butter
### Instructions
1. Combine maple sugar, water, and butter to make a sauce.
2. Pour over potatoes.
3. Bake until browned.
---
## Method 5 — Karo Syrup
### Ingredients
- 1/2 cup Karo syrup
- 1/2 cup sugar
- 1/4 cup water
### Instructions
1. Combine Karo syrup, sugar, and water in a saucepan and cook until a thick syrup forms.
2. Pour over potatoes.
3. Bake until browned. -
Canned Salmon... the Convenient Source of Important Protein!
Canned salmon...
the convenient source of important protein!
High in vitamins and minerals and free of cholesterol.
Delicious canned salmon, from the icy waters of the great Pacific Northwest, is a
convenience food that's rich in nutrients! The protein in salmon is complete...in the
same food group as meat, poultry, cheese and eggs.
And when you use the whole can of salmon...including the liquid, bones and
skin...you get the full benefit of the iodine, phosphorus, calcium, vitamin A, vitamin
D, and the B-group vitamins.
Canned salmon is relatively low in calories, and because it contains polyunsatu-
rated fat, it is an ideal food for people on a low cholesterol diet.
Canned salmon is available in the familiar 15-1/2 oz. tall cans, each containing two
cups; in 7-3/4 ounce flat cans containing one cup; and the smaller 3-3/4 ounce cans.
Serve canned salmon often, just as it comes from the can, or use it as the basic
ingredient in many easy and quick-to-prepare dishes such as those in this booklet.
Choose the choice Sockeye or Chinook salmon when color is important as in
salads and appetizers. When mixed with other ingredients in casseroles, soups and
sandwich fillings, the less expensive Pink or Chum salmon is ideal.
Hot or cold, served plain or fancy, canned salmon is a delicious, nutritious,
convenient natural food, with nothing added but salt for flavoring.
Back:
Canned Salmon Institute
SUITE 110, 190 QUEEN ANNE BLDG./SEATTLE, WASHINGTON 98109/206-284-8383
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# Canned Salmon... the Convenient Source of Important Protein!
*From the Canned Salmon Institute*
## About Canned Salmon
Delicious canned salmon, from the icy waters of the great Pacific Northwest, is a convenience food that's rich in nutrients! The protein in salmon is complete...in the same food group as meat, poultry, cheese and eggs.
And when you use the whole can of salmon...including the liquid, bones and skin...you get the full benefit of the iodine, phosphorus, calcium, vitamin A, vitamin D, and the B-group vitamins.
Canned salmon is relatively low in calories, and because it contains polyunsaturated fat, it is an ideal food for people on a low cholesterol diet.
Canned salmon is available in the familiar 15-1/2 oz. tall cans, each containing two cups; in 7-3/4 ounce flat cans containing one cup; and the smaller 3-3/4 ounce cans.
Serve canned salmon often, just as it comes from the can, or use it as the basic ingredient in many easy and quick-to-prepare dishes such as those in this booklet.
Choose the choice Sockeye or Chinook salmon when color is important as in salads and appetizers. When mixed with other ingredients in casseroles, soups and sandwich fillings, the less expensive Pink or Chum salmon is ideal.
Hot or cold, served plain or fancy, canned salmon is a delicious, nutritious, convenient natural food, with nothing added but salt for flavoring. -
Cappuccino
Cappuccino
1 tablespoon sweetened milk
cocoa powder
1 teaspoon instant coffee
1 cup boiling water
1 tablespoon dry milk
Dash cinnamon
Sugar
Stir cocoa and coffee in heat-proof
mug with water till dissolved. (Add 1
tablespoon dark rum or brandy for ex-
tra warmth.) Add milk, stir until
foamy, sprinkle with cinnamon.
Sweeten to taste. Sip while you watch
the moon cross the sky.
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# Cappuccino
## Ingredients
- 1 Tbsp sweetened milk cocoa powder
- 1 tsp instant coffee
- 1 cup boiling water
- 1 Tbsp dry milk
- Dash cinnamon
- Sugar, to taste
## Instructions
1. Stir cocoa and coffee in a heat-proof mug with boiling water until dissolved.
2. (Add 1 Tbsp dark rum or brandy for extra warmth.)
3. Add dry milk and stir until foamy.
4. Sprinkle with cinnamon.
5. Sweeten to taste.
6. Sip while you watch the moon cross the sky. -
Caramel Corn
Caramel Corn W. Ryan
2 C Brown sugar 1/4 t. soda
1/2 C syrup pinch cream of tartar
2 sticks oleo 8 qts. popped corn
mix suga, syrup & oleo, bring to boil &
cook 5 min. Remove & add soda &
cream of tartar. Pour over corn & bake
(watch closely & stir 200° - 1 hr.
often in oven)
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# Caramel Corn
*Recipe from the kitchen of W. Ryan*
## Ingredients
- 2 cups brown sugar
- 1/2 cup syrup
- 2 sticks oleo (margarine)
- 1/4 tsp baking soda
- 1 pinch cream of tartar
- 8 quarts popped corn
## Instructions
1. Mix the brown sugar, syrup, and oleo. Bring to a boil and cook for 5 minutes.
2. Remove from the heat and add the baking soda and cream of tartar.
3. Pour over the popped corn and bake at 200°F for 1 hour. Watch closely and stir often in the oven. -
Caramel Turtle Bars
Caramel - Turtle Bars 350°
2 Cups flour } Crust
1 Cup Br. sugar } Mix & pat in
½ Cup Butter pan 9X13
2/3 Cup Butter } Cook to
1½ Cups Br. sugar } boil ½-1 min.
Pecans on Crust & pour above
mixture over - Bake 18-22 min.
Let Cool a little & pour ½ cup
Choc. Chips over & swirl.
Card 1 Back: blank
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# Caramel Turtle Bars
## Ingredients
### Crust
- 2 cups flour
- 1 cup brown sugar
- 1/2 cup butter
### Caramel Topping
- 2/3 cup butter
- 1 1/2 cups brown sugar
- Pecans (amount not specified)
- 1/2 cup chocolate chips
## Instructions
### Crust
1. Mix flour, brown sugar, and butter together.
2. Pat mixture into a 9×13 pan.
### Caramel Topping
1. Combine 2/3 cup butter and 1 1/2 cups brown sugar in a saucepan.
2. Cook, bringing to a boil, and boil for 1/2 to 1 minute.
### Assembly
1. Scatter pecans over the unbaked crust.
2. Pour the hot caramel mixture over the pecans and crust.
3. Bake at 350°F for 18–22 minutes.
4. Let cool a little, then pour 1/2 cup chocolate chips over the top and swirl. -
Caramel-Coffee Sauce
CARAMEL-COFFEE SAUCE THE TAMPA TRIBUNE
COOKING LIGHT COOKBOOK, 1990, OXMOOR HOUSE, 1989
Serve over fresh summer fruit, low-fat frozen
yogurt, ice cream or angel food cake.
3 TB. brown sugar 1 Tb. cornstarch
½ tsp. instant espresso 1 c. skim milk
powder ½ tsp. vanilla
Combine brown sugar, cornstarch and espresso
powder in a small saucepan, stirring well.
Gradually stir in milk; bring to a boil, stirr-
ing constantly. Remove from heat; stir in va-
nilla.
Yield: 6 servings, 2 tablespoons each
Card 1 Back:
Nutrition data per 2-tablespoon serving:
48 calories
1 g protein
no fat
1 mg cholesterol
4 g complex carbohydrates
7 g sugar
no dietary fiber
23 mg sodium
1 percent calories from fat
---
# Caramel-Coffee Sauce
*The Tampa Tribune / Cooking Light Cookbook, Oxmoor House — 1989*
*Yields 6 servings, 2 tablespoons each*
## Ingredients
- 3 Tbsp brown sugar
- 1 Tbsp cornstarch
- 1/2 tsp instant espresso powder
- 1 cup skim milk
- 1/2 tsp vanilla
## Instructions
1. Combine brown sugar, cornstarch, and espresso powder in a small saucepan, stirring well.
2. Gradually stir in milk; bring to a boil, stirring constantly.
3. Remove from heat; stir in vanilla.
4. Serve over fresh summer fruit, low-fat frozen yogurt, ice cream, or angel food cake.