Soup Cookery- The Savory HEINZ Way

I hope to get back to posting regularly soon. The last month has been a hard one for my family. My Mom fell a month ago and broke two ribs. Since then it has been really up and down for her. I lost count of how many times she had to go to the emergency room. For some reason she started having seizures. Hopefully they have now got them under control. She is in a care center now, and I really have no idea when or if she will get to come home. She was only home for one day in the last month. My baby granddaughter who we are very close to because we care for her while my daughter works had surgery to her skull. That was very nerve racking. She is doing well now, but wow she has two really long sets of sutures on the top of her head. Well enough of my families problems, I know everyone has some troubles.

I have seen quite a few Campbells Soup publications but not very many from Heinz. This little booklet is undated but looks like it is from the 60's. It has a lot of common cream soup casseroles and such. There are a few desserts, their variation for the tomato soup cake is titled- Coral Spice Cake. The recipe that caught my eye though is their corn bread:

Corn Bread
1 cup corn meal
1/2 cup all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
2 tablespoon salad oil
2 eggs, beaten
1 10 3/4 -ounce Heinz Condensed Cream of Chicken Soup, undiluted

Heat oven to 425 degrees. Sift together first 5 ingredients. Combine remaining ingredients, mix well. Add to dry ingredients mixing just long enough to moisten. Fill greased muffin tins 2/3 full or pour into greased 9"x 9"x 2" square pan. Bake at 425 for 25 minutes or until done. Makes 9 muffin or 9 servings.

My husband really likes Cream of Chicken soup and will actually heat it up and eat it as is. I think most people just use it for cooking. I am going to try this recipe as I think he will get a kick out of it.