June 1968 Chili Helen King served this at the Halloween Party when Dad & were at FSU. Brown nearly 1 lb ground beef (good hamburger) in a pan Add ½ - ¾ onion (chopped) & brown Add: 1 can (15 oz) kidney beans (store, vegetable) 1 can Campbell’s tomato soup 1 can pork 'n beans (bean aisle) Add chili powder + salt. Cook till hot Dad adds beef cubes, red + green pepper slices TORTELLINI SOUP Makes 8 to 10 servings (about 11 cups) 3 cloves garlic, minced 1 tablespoon butter or margarine 1 can (48 ounces) COLLEGE INN Chicken or Beef Broth 19 ounces frozen cheese tortellini 1 package (10 ounces) frozen chopped spinach, thawed 2 cans (14½ ounces each) diced tomatoes, undrained, cut into pieces Grated Parmesan cheese In large saucepan, over medium-high heat, cook garlic in butter for 1 to 2 minutes. Add broth and tortellini. Heat to a boil; reduce heat and simmer 10 minutes. Add spinach and tomatoes; simmer 5 minutes longer. Sprinkle each serving with cheese. French Onion Soup extra large batch French Onion Soup Recipe 4-5 Onions - sliced very thin 1/2 cube (1/4 lb.) Butter or Margarine 2 Tbls. Flour 1/2 cup White Wine Cranberry juice 4 Cans (10 oz. ea.) Condensed Beef Broth 4 Cans (10 oz. ea.) Condensed Chicken Broth 8 Cans Water 1/2 tsp Black Pepper 1/2 tsp Thyme (No salt needed, there is enough in the broth) Swiss Cheese (either grated or sliced) for top French Bread Slices Melt butter in pan on medium heat with the sliced onions. Mix onions with butter and cook for a few minutes to tenderize the onions (about 5 minutes). Sprinkle flour over the onions and mix. Add the white wine and mix. Add all the broth and water, and the pepper and thyme. Cover and simmer on low heat for about 30-40 minutes. Toast slices of French bread; lay a toasted slice in the bottom of the individual soup bowls; lay Swiss cheese on top of the bread slice. Pour very hot soup over the cheese & bread, and it will rise to the top. VOILA! you have onion soup that the French couldn't tell from their own!