Santa Sauce: The holiday flavor comes straight from Campbell’s Tomato Soup. (1969)
Saucy cocktail meatballs
Ingredients 1 pound ground beef 2 tablespoons breadcrumbs 1 egg, slightly beaten 1/2 teaspoon salt 1/3 cup each finely chopped green pepper and onion 2 tablespoons butter or margarine 1 can Campbell’s Tomato Soup 2 tablespoons brown sugar 4 teaspoons Worcestershire 1 tablespoon each prepared mustard and vinegar
Mix beef, crumbs, egg, [and] salt; shape into 50 meatballs. Place in shallow baking pan (13x9x2″). Broil until browned; turn once. Spoon off fat. In saucepan, cook pepper and onion in butter until tender. Stir in remaining ingredients. Pour over meatballs. Cover; bake at 350 F. for 20 minutes.
For cocktail frankfurters: Substitute 1-1/2 pounds frankfurters, cut in 1-inch pieces for meatball mixture. Proceed as above.
Ingredients 1 can Campbell’s Tomato Soup 1/4 cup milk 1-1/2 cups shredded mild process or Cheddar cheese 4 slices toast, cut in half diagonally 4 slices cooked bacon.
Instructions In saucepan, combine soup, milk, and cheese. Heat until cheese melts. Stir now and then. Overlap two pieces of toast.* Pour sauce over. Form tree trunk with bacon. Garnish edges of toast with finely chopped parsley. 4 servings.
*Top toast with poached egg, if desired.
Retro holiday appetizer: Wreath rollups
Ingredients 1-1/2 pounds thinly sliced round steak (1/4 inch thick) 1/2 pound fresh mushrooms 1/2 cup chopped onion 1 teaspoon basil, crushed 2 tablespoons butter or margarine 1 cup cooked rice 1/8 teaspoon salt 2 tablespoons shortening 1 can Campbell’s Tomato Soup 1 medium clove garlic, minced
Instructions Cut meat into 6 pieces (6×4″); pound with meat hammer. Chop mushroom stems; cook with onion and 1/2 teaspoon basil in butter until tender. Add rice and salt. Place 1/4 cup rice mixture near center of each piece of meat. Starting at narrow end, roll up’ tuck in ends and fasten with toothpicks or skewers. Brown in skillet shortening; pour off fat. Add remaining ingredients. Cover; cook over low heat 1 hour 15 minutes. Stir now and then. Serve with green beans garnished with pimento. 6 servings.