Wednesday's Food Section, sponsored by The Peoples Gas Light & Coke Co.

Wednesday's Food Section: Scrumptious Scalloped Potatoes

Plain old vegetables get a new lease on life when you cook with condensed soups! The good folks at Campbell's bring us four different irresistible dishes: scrumptious scalloped potatoes, carrots with celery cream sauce, broccoli with chicken cream sauce, and easy stuffed peppers! Let's get started:

Easy and scrumptious! Here are the carrots and broccoli:

Healthy and delicious! Let's not forget the stuffed peppers (which could be our main course!):

Well, now we know what's for dinner tonight! Bon appetit!

Wednesday's Food Section: Easter Ham!

As we gear up for Easter, we're coloring our eggs and getting our Easter bonnets ready, let's not forget to prepare for the Easter ham! First, a review of your carving technique:

Looks like an expert source. Let's sharpen our knives:

Excellent. Now, how should we carve the ham?

Like a pro! But, what about baking the ham? For that, we turn to our friends at Old Forester:

See, they even threw in a bean bake recipe for free! You'll be the hit of the Easter parade with that one! Bon appetit!

Wednesday's Food Section: a duo of Egg and Cheese

Here's a family-pleasing dinner you can whip up in less than an hour, all with ingredients you probably have waiting in your kitchen! The hearty macaroni -- a familiar dish, but with a twist -- is nicely complemented by a unique Eggs a la King. Fit for a king! Here's how:

Bon appetit!

Wednesday's Food Section: Chicken Timbales

Let's have a visit with our friends at the Quaker Oats Company and their booklet My 40 Favorite Recipes. We have previously spotlighted some recipes from this volume, but let's let Mary Alden have a word about how Quaker Oats can open up some possibilities for your home cooking:

Let's take the chance to enjoy one if their featured recipes for Chicken Timbales:

Looks delicious, sophisticated -- and a little exotic! Here's the recipe:

Bon Appetit!

Wednesday's Food Section: Dumplings 9 ways!

Sometimes a little bit of homespun goodness is exactly what we need. Our folks at Bisquick suggest something we can't resist: dumplings. What's more, we can dress it up 9 ways! Here's the basic recipe:

And here are four savory dishes you can make with the dumplings:

And here are 5 more ways to dress up the dumplings:

You can eat for more than a week on this! Bon Appetit!

Wednesday's Food Section: a St. Patrick's Day dessert!

Here's a tasty dessert option for St. Patrick's Day this year, brought from our friends at Bordo and their recipe booklet A Modern Almanac of Date Recipes: the Frosty Green Sour Cream Mold. Go old school this year! Here's the recipe:

Bon Appetit! And Happy St. Patrick's Day!

Wednesday's Food Section: Salmon Loaf

Today, being Ash Wednesday, we offer a Lenten option from the good folks at the Campbell Soup Company. As you can plainly see, all you have to do is ring the dinner bell and everyone will come running for your delicious salmon loaf! Here's the easy-to-do recipe:

And, here's how to do the sauce:

Bon Appetit!

Wednesday's Food Section: laissez les bon temps rouller!

Mardi Gras is less than a week away! In the spirit of old New Orleans, let's turn to some creole cooking, courtesy of the good people at Contadina and their 1964 recipe booklet, How To Be Worldly (without leaving your kitchen). We have a lot of fantastic dishes to explore (without leaving our kitchen!), and the first up is a good bowl of jambalaya:

Pull up a seat and enjoy! Here's the recipe:

Yum! How about vegetables with a creole spin? Check these out:

Even plain old vegetables look good this way! Here are the recipes:

And, let's explore some appetizing main dishes:

Here's the recipes:

Enjoy -- and happy Fat Tuesday!

Wednesday's Food Section: Tropicana Kabobs

You might think that you'd have to ship something this good directly from Hawaii -- but you can make them in your own home! Imagine how delighted your friends and family will be when you serve these at your next theme party! Here's how:

Bon appetit!

Wednesday's Food Section: cooking with condensed soups

We've already featured some delicious dishes from this vintage recipe book, but we wanted to take this chance to introduce you to the book in greater detail -- and especially to introduce you to Anne Marshall, who was "semi-homemade" before "semi-homemade" was cool! Here's a message from her to you:

We do want to visit her kitchen at Campbell's in Camden 1, New Jersey! And we love her even more for not being afraid of extra heavy cream in her soup! Now, on to today's tempting recipes. Here's a concept of how they'll be served:

Perfect from a nice dinner for the in-laws, the ladies bridge club, or a church potluck! Here are the easy to follow recipes:

That's a meal right there! But, wait, there's more ....

Now, that's a party on the go! And, don't forget the puff:

And, it's so versatile, you can make this with beef or tuna! Bon appetit!

Wednesday's Food Section: What are you doing New Year's Eve?

Or, we should ask, what are you serving New Year's Eve? An assortment of light snacks are always a hit! We'd like to present you an array of options:

This worked for those 50s housewives, and it will work for you! Or, if you'd like to take an exotic twist, how about the following:

Delicious! Another interesting idea:

Also, we have some other suggestions for finger foods:

Yum! And ....

Double yum!

Sporty!

Hmmm ... well, use your judgment on this one.

Sounds good! And always keep in mind this sage advice:

Wednesday's Food Section: medley of desserts

Here are two tempting dessert options for the family gathering this Christmas! Just as visually appealing as they are delicious, how can you go wrong? Dive in! You're a hit!