GuidoCastagna-dessert borsetta cioccolato 2013
THE MAGIC SHELF 1950s CAMPBELL SOUPS PROMO FILM w/ ANNE MARSHALL (B&W Version) 47214
This is a 1950’s era, color movie about Campbell’s Soup. This campy, 1952 cooking film shows you every possible recipe you can devise using Campbell's soup. The Campbell’s Soup kid comes out on stage in front of a tomato. Campbell’s Soups present, The Magic Shelf. Featuring Anne Marshall, Director, Home Economics, Campbell’s Soup Company. The curtain opens and a magician with a tuxedo and top hat appears. The man winds up a handkerchief and makes a knot 1:00. The knot unravels itself 1:04. The man performs a magic show 1:30. The man performs a trick with a glass of milk making it disappear and reappear into a handkerchief 1:50. The man performs a trick with rice 2:15. The Rice Bowls of Fu Manchu, 2:25. He pulls several yards of paper garland out of the Rice bowl 3:00. Finally the rice bowl turns into a bouquet of flowers 3:24. His assistant (Anne Marshall) grabs the magic wand and waves it over the rice bowls and everything disappears. A bowl of Campbell’s tomato soup takes its place 3:40. A soup appears, then a salad, and a dessert… 4:10. A buffet supper with a soup tureen filled with Campbell’s soup 4:55. The woman waves the wand again and a beef stew appears. Also a casserole dish and cream of mushroom soup 5:45. Tomato soup takes center stage again 5:57. The curtains open and a lovely kitchen appears 6:09. The shelves are well stocked with Campbell’s Soup 6:25. A close-up of the Campbell’s tomato soup can, 7:25. Anne Marshall works in the kitchen and shows the magician how easy it is to make meals with Campbell’s Soup – The Magic Shelf 8:11. Anne pours soup over many meat dishes 8:45. Cream of mushroom soup is made into a delicate mushroom cream sauce 9:00. Anne pours it over the meat and vegetable dishes 10:06. Cream of celery sauce is made from Campbell’s Soup and is poured over fish 10:30. Tomato soup in meatloaf 11:00. Tomato soup is just the thing for a full-flavored spaghetti sauce 11:25. Tomato, cheese macaroni made with Campbell’s Tomato Soup 12:00. A soufflé is made with Campbell’s Soup 12:15. Cream of Mushroom is used again to make delicious dinners 12:31. Mushroom muffins are made 12:50. Anne has made a cake with Campbell’s tomato soup 13:15. Chicken-cranberry salad made with Campbell’s Cream of Chicken soup 13:53. Salad dressings made with Campbell’s soup 14:20. Tomato soup makes a nice French dressing. Anne holds up a free recipe Campbell’s soup booklet 15:07. Various Campbell’s soups are shown 15:30. Anne puts a can of Campbell’s consommé in the refrigerator for four hours and then serves as is 15:40. We are transported to the Campbell’s industrial soup kitchen 16:12. Meats and chickens are double checked by hand 16:33. Suction tubes sort fine rice grain by grain 16:46. Vegetables are peeled and sorted by hand 17:05. Tomatoes on a conveyor belt 17:23. Experimental farms at Riverton, New Jersey 17:40. Soil is tested for fertility 17:55. Different varieties of tomatoes are crossed with others 18:10. Tomatoes are picked by hand in the fields 18:30. Bushels of tomatoes are loaded onto a truck and taken to the factory 19:00. The tomatoes are washed not less than 5 times 19:30. The men stir the soups in large pots 19:50. Campbell’s tomato soup cans on a conveyor belt ready for shipping 20:09. Boxes of soup are sealed and ready to go 20:20. Americans enjoy their Campbell’s soup 20:37. Campbell’s soup takes center stage at a party table 21:02. The Campbell’s soup kid bids us goodbye 21:18. The end.
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LAZIO v MALLORCA 2-1 (1999) - part 4
LAZIO v MALLORCA 2-1 (1999) - part 4
Peanut Butter Meatloaf with Chile Seasoning Recipe
Our version of the family dinner classic adds Crunch Time peanut butter for an extra dose of protein and great texture! A suite of spices also helps this meatloaf stand out from the rest. This dish is super easy to prepare and the leftovers are just as delicious the next day!
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CREDITS
presenters ALEJANDRA RAMOS and CAROLINE WRIGHT, director TERENCE ZIEGLER, producer LEE ZALBEN, executive producer MARISA DRISCOLL, associate producer GING STEINBERG, line producer JAMIE B. SILVER, director of photography PETER PIOPPO, art direction JAMIE B. SILVER, music JONATHAN ZALBEN, sound KEN WILKINSON, editor TERENCE ZIEGLER, transcript & annotation supervision JASON PEARL and LINDSAY NAPLE, assistant director DAVID BOURLA, still photography EMMA NIERADKA, food stylist MATTHEW VOHR, hair & makeup ANA SIQUEIRA, wardrobe CHRISTIAAN CHOY, production assistant JAMA MCMAHON. filmed in NEW YORK CITY at STUDIO P.
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PEANUT BUTTER GIVEAWAY
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Ramsay-Curtis Mansion | A Taste of Louisiana with Chef John Folse & Company (1999)
Chef Folse visits Ramsay-Curtis Mansion in Lake Charles, where he cooks Michigan Man apple pancakes with owner Judy Curtis. Folse also prepares spicy cornbread skillet cake, lumberman's meatloaf and gravy, and Moms holiday bread. Adley Cormier of the Louisiana Preservation Society is the guest.
In this episode from the “Bed and Breakfasts of the Bayou State” series of “A Taste of Louisiana” from January 23, 1999, Chef John Folse visits the Ramsay-Curtis Mansion in Lake Charles, Louisiana. In the studio kitchen, he prepares Meatloaf with a Tomato Sauce and Spicy Skillet Cornbread. Next, he tours the Charpentier District of Lake Charles with Adley Cormier of the Louisiana Preservation Society. Cormier also discusses the history of the lumber industry and the unique architectural style of Lake Charles. Back at the Ramsay-Curtis Mansion, Chef Folse and owner Judy Curtis make Michigan Man Dutch Apple Pancakes.
Holly and I make dinner
Meatloaf and Swedish red cabbage. A classic dinner at the Anderson house, inspired by the movie A Christmas Story. Of course, Holly does not like being on camera. She usually tries to avoid it, but, agreed to help out mom.