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1. Cook the beef in a 10-inch skillet until it's well browned, stirring often to separate the meat. Pour off any fat. 2. Stir the soup, ketchup and mustard in the skillet and cook until the ...
2. In a large skillet or Dutch oven over medium-high heat, brown ground beef and onion until no longer pink. Drain if necessary.
Baked Chicken, Broccoli, and Rice. This classic casserole recipe is dump-and-bake, meaning there's only two steps to the entire thing. You just mix cream of broccoli soup, rice, water, and ...
Sloppy joe meat being prepared with Manwich sauce. Early and mid-20th century American cookbooks offer plenty of sloppy joe-type recipes, though they go by different names: Toasted Deviled Hamburgers, [4] Chopped Meat Sandwiches, [5] Spanish Hamburgers, [6] Hamburg a la Creole, [7] Beef Mironton, [8] and Minced Beef Spanish Style.
The Jos. A. Campbell Preserve Co., Camden, NJ in 1894. In 1869, Campbell founded the company that would become Campbell's Soup. In 1894 he retired and Arthur Dorrance became the company president. [7] In 1895 the first can of ready-to-eat tomato soup was available. [8] The company was reorganized into Joseph Campbell & Co. in 1896.
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