The Joy of Cookbooks: COOKING WITH SOUP AND RICE - 1973
This unassuming little paperbound cookbook was produced In Young America, MN (does it not sound wholesome?) in association with Campbell's Soup and Uncle Ben's Rice. It appears to be the type of thing that was earned by sending in a specified number of labels and $.50 to cover shipping and handling.
The book introduces itself this way: Here's good news ... a cookbook designed just for you and your busy schedule. The home economists at both CAMPBELL'S SOUP and UNCLE BEN'S RICE have been busy testing, tasting and perfecting these recipes for you. Creative cooking with soup starts with imaginative recipes like the ones in this book. Creative is right. Look what the Home Economists came up with this time. And they appear to be serious, too.
1 cup graham cracker crumbs
1/4 cup butter, melted
12 oz. cream cheese, softened
2/3 cup sugar
1 can CAMPBELL'S Condensed Cheddar Cheese Soup
1 teaspoon grated lemon peel 2 tablespoons lemon juice
1. In a small bowl, combine crumbs and butter; mix well. Press crumb mixture evenly into bottom of 9-inch springform pan. Set aside.
2. In large bowl with mixer at medium speed, beat cream cheese until smooth.Alternately add eggs and sugar, beating well after each addition. Beat in soup, lemon peel and lemon juice until blended. Pour over crust.
3. Bake at 350 for 1 hour or until puffed around edges and set in center. Cool completely in pan in wire rack. Refrigerate until serving time, at least 4 hours. Garnish with sliced fresh fruit or canned fruit. Makes 12 servings. If you can get anybody to eat it.
Now what is the backstory here? Did they lock the hapless Home Economists in the test kitchens and refuse to let them out until they produced a dessert using Campbell's Soup? Imagine the anguished suffering that went into making Cheese Soup into Cheese Cake.
The Soup Lady is looking for volunteers to make this facinating concoction. I have trouble enough just slipping the cabbage past them around here. Any takers?