CORN AND SHRIMP SKILLET DINNER

This recipe is from a 1956 Niblets Brand corn advertisement, it doesn’t sound very good but since it is a pink dish it really fits into the 1950’s obsession with that color.

INGREDIENTS

Can condensed cream of mushroom soup

½ cup milk

1 teaspoon paprika

5 ounce can broken shrimp

12 ounce can whole kernel corn

Salt and pepper to taste

Potato chips or toast

DIRECTIONS

Place soup, milk and paprika into skillet and stir over low heat until smooth and evenly pink.

Add shrimp and corn and season to taste.

Cover and cook until heated through.

Serve over crisp potato chips or toast.

CLASSIC TUNA SPAGHETTI BAKE

INGREDIENTS

1/2 7 OUNCE PACKAGE SPAGHETTI, BROKEN INTO PIECES, COOKED AND DRAINED.

6 1/2 OUNCE CAN TUNA (SLIGHTLY LARGER IS ALSO GOOD)

1 CAN CREAM OF MUSHROOM SOUP

1/2 CUP MILK

4 OUNCES (1 CUP) SHREDDED AMERICAN CHEESE

1/2 CUP CRUSHED POTATO CHIPS

DIRECTIONS

Combine cooked spaghetti and tuna. In saucepan combine soup, milk and cheese. Heat and stir until cheese melts. Add to tuna mixture and mix well.

Pour into 1 1/2 quart casserole and sprinkle with the crushed chips.

Bake at 350 for 30 minutes, 4 servings.

CAMPBELL’S SCALLOPED POTATOES

This recipe was developed by Campbell’s Soup and is a perennial favorite

INGREDIENTS

1 can condensed cream of celery or mushroom soup

1/3 to ½ cup milk

¼ cup chopped parsley

Dash pepper

Dash paprika

4 cups thinly sliced potatoes

1 small onion, thinly sliced

1 tablespoon butter

DIRECTIONS

Combine soup, milk, parsley and pepper.

In 1 ½ quart casserole arrange alternate layers of potatoes, onion and sauce.

Dot top of casserole with butter and sprinkle with paprika

Cover casserole and bake at 375 for 1 hour. Uncover and then bake for 15 minutes or until potatoes are done.

RODEO HASH

This classic recipe comes from Campbell's Soup, it is a 1 pan recipe that can be completed in less than an hour.

INGREDIENTS

1 pound ground beef or turkey 3 cups diced raw potatoes 1 cup sliced celery 2 tablespoons shortening or oil 1 can Campbell's Golden Mushroom Soup 1/2 cup water 1/4 cup chili sauce 1/2 teaspoon salt dash pepper

DIRECTIONS

In large skillet break up and brown beef with potatoes and celery. Drain excess fat then add the remaining ingredients.

Cover and simmer for 10 minutes, stirring often. Makes 4 1/2 cups

CHICKEN AND RICE BAKE

INGREDIENTS

10 ¾ OUNCE CAN CREAM OF MUSHROOM SOUP

1 CUP MILK

1 ENVELOPE ONION SOUP MIX

3 OUNCE CAN CHOPPED MUSHROOMS

1 CUP REGULAR, UNCOOKED RICE

10 OUNCE PACKAGE FROZEN PEAS AND CARROTS, THAWED

2 ½ TO 3 POUND CHICKEN, CUT UP

PAPRIKA

DIRECTIONS

Preheat oven to 375 degrees.

Mix soup(undiluted), milk, soup mix and mushrooms (undrained). Reserve ½ cup of this mix and set aside. Stir uncooked rice and vegetables into rest of soup mix.

Put rice mix in large 12 x 7 baking dish. Then arrange chicken pieces on top of rice. Pour the rest of the soup mix over the chicken. Then sprinkle chicken with paprika.

Cover pan tightly with foil. Bake at 375 for about 1 ¼ to 1 ½ hours or until rice is tender and chicken is baked.

Makes 4 to 6 servings