Wednesday, October 1, 2008

Segale’s Italian Roasted Potatoes

  • 1 Tbs. Italian Seasoning
  • 1 Tbs. chopped dried onions
  • 2 lbs. potatoes, cut in quarters long ways
  • 1/3 cup  olive oil

Preheat oven to 450 degrees. In a plastic bag, add all ingredients. Close bag and shake until potatoes are evenly coated. Empty potatoes into shallow baking or roasting pan; discard bag. Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown. Garnish, if desired, with chopped parsley. 8 servings.

Mexican Beef & Bean Stew

From: Campbell's Kitchen Prep Time: 15 minutes

Cook Time: About 8 hours Serves: 6

This hearty stew with south-of-the-border flavors features tender beef, corn, beans, beef broth, salsa, garlic and savory spices.

Ingredients:

  • 1 1/2 lb. beef for stew, cut into 1" pieces
  • 2 tbsp. all-purpose flour
  • 1 tbsp. vegetable oil
  • 1 can (10 3/4 oz.) Campbell's® Beef Consommé
  • 1 cup Pace® Chunky Salsa
  • 1 cup coarsely chopped onion
  • 1 can (about 15 oz.) pinto beans, drained
  • 1 can (about 16 oz.) whole kernel corn, drained
  • 2 tbsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. garlic powder OR 2 cloves garlic, minced

Directions:

COAT beef with flour. Heat oil in skillet. Add beef and cook until browned. PLACE beef, consommé, salsa, onion, beans, corn, chili powder, cumin and garlic powder in 3 1/2-qt. slow cooker. COVER and cook on LOW 8 to 10 hr.* or until done. TIP: *Or on HIGH 4 to 5 hr.

Easy Tuna Casserole From Sarah

  • 1 pkg of Extra Wide Egg Noodles (Cooked and Drained)
  • 2 Cans of Tuna
  • 2 Cans of Cream of Mushroom Soup
  • 2 cans of Milk (fill empty soup cans with milk)
  • 1 Pkg of Shredded Cheddar Cheese

1. Combine Noodles, Tuna, Soup, and milk. Add half of the package of cheese and stir until combined.

2. Poor in Casserole dish. Sprinkle remaining cheese on top

3. Bake at 350 degrees for 45 minutes to an hour or until bubbly.

Enjoy!!!

Grandma Mecca's Chili

Very Best Baker: j. eblen

Guaranteed to love this one!!!!

Ingredients

  • 1 1/2 pounds ground beef
  • 2- large chopped onion
  • 4- 15 1/2 oz. cans red kidney beans
  • 28 oz. can italian style tomatoes(cut up).
  • 14 1/2 oz. stewed tomatoes.
  • 4 oz. can diced green chili peppers.
  • 1/4 cup chili powder
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano
  • 1/4 ts. blk pepper
  • 1/4 tsp. cayene pepper(optional).

Directions

In large sauce pan, cook ground beef and onion till meat and onion are tender. If alot of fat from hamburger, drain. Stir in rest of ingredients and bring to a boil, reduce heat. Simmer uncovered about 1 1/2 hours, or till desired consistancy, stirring occasionally. Makes 12 1 cup servings

Beef Stew with Italian Vegetables

From: Campbell's Kitchen

Prep Time: 5 minutes

Cook Time: 1 hour

Serves: 4

Tender beef sirloin simmers with mushroom tomato sauce and Italian-style vegetables for a flavorful stew that's perfect over noodles.

Ingredients:

  • 1 tbsp. vegetable oil
  • 1 lb. boneless beef sirloin steak, cut into 3/4" cubes
  • 2 cups Prego® Fresh Mushroom Pasta Sauce
  • 1 large onion, chopped
  • 1 bag (16 oz.) frozen Italian-style vegetable combination
  • 4 cups hot mashed potatoes OR hot cooked medium egg noodles

Directions:

HEAT oil in saucepan. Add beef and cook until browned, stirring often. Remove beef. Pour off fat.

ADD pasta sauce and onion. Heat to a boil. Return beef to saucepan. Cover and cook over low heat 35 min, stirring occasionally. Add vegetables. Cover and cook 15 min. or until done. Serve over mashed potatoes.

TIP: To make 4 cups mashed potatoes: place 2 lb. potatoes, peeled and cut into 1" pieces, in saucepan. Cover with water. Heat to a boil. Cover and cook over medium heat 10 min. or until potatoes are tender. Drain. Mash potatoes with 3/4 cup milk and 2 tbsp. margarine or butter.

Creamy Chicken Dijon

From: Campbell's Kitchen

Prep/Cook Time: 20 minutes

Serves: 4

Herbs and Dijon-style mustard are the flavor accents in this creamy chicken dish

Ingredients:

  • 1 tbsp. vegetable oil
  • 4 skinless, boneless chicken breast halves
  • 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
  • 1/2 cup water
  • 1 tbsp. coarse-grain Dijon-style mustard
  • 1 tbsp. dry white wine
  • 1 tsp. dried parsley flakes
  • 1 tsp. packed brown sugar
  • 1/2 tsp. onion powder
  • 1/4 tsp. dried tarragon leaves, crushed
  • Dash garlic powder

Directions:

HEAT:  oil in skillet. Cook chicken 10 min. or until browned.

ADD: soup, water, mustard, wine, parsley, brown sugar, onion powder, tarragon and garlic powder. Heat to a boil. Cover and cook over low heat 5 min. or until chicken is done.

TIP: Serve with a white and wild rice blend and steamed whole green beans. For dessert serve Pepperidge Farm® Cherry Turnovers.

Asian Chicken & Rice Bake

From: Campbell's Kitchen

Prep Time: 5 minutes

Bake Time: 45 minutes

Serves: 4

Sweet 'n' sour seasoning for a creamy mushroom sauce gives this chicken 'n' rice casserole an exotic note.

Ingredients:

  • 3/4 cup uncooked regular long-grain white rice
  • 4 skinless, boneless chicken breast halves
  • 1 can (10 3/4 oz.) Campbell's® Condensed Golden Mushroom Soup
  • 3/4 cup water
  • 2 tbsp. soy sauce
  • 2 tbsp. cider vinegar
  • 2 tbsp. honey
  • 1 tsp. garlic powder
  • Paprika

Directions:

SPREAD rice in 2-qt. shallow baking dish. Top with chicken.

MIX soup, water, soy, vinegar, honey and garlic powder. Pour over chicken. Sprinkle with paprika. Cover.

BAKE at 375°F. 45 min. or until done.

TIP: Add 2 cups frozen broccoli flowerets to the rice before baking.

Serve with your favorite stir-fry vegetable blend. For dessert serve lemon sorbet

Beef Taco Bake

From: Campbell's Kitchen

Prep Time: 10 minutes

Bake Time: 30 minutes

Serves: 4

Ground beef, spicy tomato sauce, tortillas and cheese are layered and baked for a hearty one-dish meal.

Ingredients:

  • 1 lb. ground beef
  • 1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup
  • 1 cup Pace® Chunky Salsa OR Pace® Picante Sauce
  • 1/2 cup milk
  • 6 (8") flour tortillas, cut into 1" pieces OR 8 (6") corn tortillas, cut into 1" pieces
  • 1 cup shredded Cheddar cheese (4 oz.)

Directions:

COOK beef in medium skillet over medium-high heat until beef is browned, stirring to separate meat. Pour off fat.

ADD soup, salsa, milk, tortillas and half the cheese. Spoon into 2-qt. shallow baking dish. Cover.

BAKE at 400°F. for 30 min. or until hot. Sprinkle with remaining

Chocolate Chip Cookies

"My husband just love's these. He request for me to make them for him every time he come's in off the big road."

  • 1 cup butter (softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. vanilla
  • 2 cups flour
  • 2 cups chocolate chips
  • 1/2 cup chopped walnuts (if desired)

Preheat oven to 375 Cream together first 7 ingredients. Mix

in remaining ingredients. Drop by teaspoonful, 2 inches apart,

onto greased cookie sheets.

Bake at 375 for 12 - 15 minutes. Makes approximately 5 dozen cookies.

Beef-Topped Potatoes

From: Campbell's Kitchen

Prep Time: 10 minutes

Cook Time: 5 minutes

Serves: 3

Savory beef and broccoli in rich beef gravy top hot baked potatoes, garnished with Cheddar cheese.

Ingredients:

1 can (19 oz.) Campbell's® Chunky™ Beef with Country Vegetables Soup

1/8 tsp. ground black pepper

1 cup cooked broccoli flowerets

3 hot baked potatoes, split

Shredded Cheddar cheese

Directions:

MIX soup, pepper and broccoli in saucepan. Heat through, stirring occasionally.

SERVE over potatoes. Top with cheese.

TIP: To bake potatoes, pierce potatoes with fork. Bake at 400°F. for 1 hr. or microwave on HIGH 7 to 10 min. or until fork-tender.

Use 1 1/2 cups fresh broccoli flowerets for cooked broccoli.

Roasted Garlic Potato Soup

From: Campbell's Kitchen

Prep/Cook Time: 25 minutes

Serves: 4

Heartwarming and hearty, this bacon-flecked savory soup is made with chunks of red potatoes, carrots, onion and celery that simmer in Swanson® Broth with Roasted Garlic.

Ingredients:

  • 4 medium red potatoes, cubed
  • 2 medium carrots, diced
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 strips bacon, cooked and crumbled
  • 2 cans (14 oz. each) Swanson® Seasoned Chicken Broth with Roasted Garlic
  • 1 cup milk
  • 1 cup instant mashed potato flakes
  • 1 tbsp. chopped fresh parsley

Directions:

PLACE potatoes, carrots, onion, celery, bacon and broth in sauce pot. Heat to a boil. Cover and cook over low heat 15 min. or until vegetables are tender. Remove from heat.

STIR in milk, potato flakes and parsley. Heat through.

Fruit Cobbler

A delicious cobbler with a rich crust.
Number of servings 8
Preparation Time 35 minutes
Cooking Time 25 minutes
Ingredient
1/2 cup sugar
1 cup Original or Buttermilk Biscuit & Baking Mix
1/4 cup butter
1/4 cup half & half
1/4 tsp vanilla extract
2 cans (21 oz.) fruit pie filling
Cooking Equipment Oven
Instructions
1 Heat oven to 375°F.
2 Mix sugar and Biscuit & Baking Mix. Cut in butter. Mix in half & half and vanilla.
3 Shape dough into ball and refrigerate 30 minutes.
4 Pour fruit into 7 x 11 pan; heat 10 minutes.
5 Roll chilled dough out on floured surface. Place over hot fruit.
6 Bake 25 minutes or until golden.
7 Brush with melted butter and sprinkle with sugar.

Scalloped Corn

  • 1/2 cup dried breadcrumbs
  • 3 tablespoons of butter, divided
  • 1/4 cup chopped green onions
  • 2 tablespoons flour
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon of paprika
  • Dash black pepper
  • 3/4 cup of milk
  • 1 beaten egg
  • 1 (12-ounce) can corn, drained

Melt 1 tablespoon of the butter in a medium skillet. Stir in the breadcrumbs and cook over medium heat until browned. Remove the breadcrumbs and set aside. Melt the remaining 2 tablespoons butter in the same skillet, add onions and cook until tender. Stir in flour, mustard, paprika and black pepper and cook, stirring constantly, until bubbly. Gradually add milk and egg and cook, stirring constantly, until the mixture comes to a boil and thickens. Stir in corn and cook until heated through. Remove to serving dish. Sprinkle with the breadcrumbs and serve. Good luck.

Home Cooking with Carol Tannehill

Talking about Honey Shortcakes and Strawberries

Ingredients

  • 2  eggs
  • 1  cup all-purpose flour
  • 1  teaspoon baking powder
  • 1/4  teaspoon salt
  • 3/4  cup sugar
  • 1/4  cup honey
  • 1/2  cup milk
  • 2  tablespoons butter
  • 2  tablespoons honey
  • 1  teaspoon finely shredded lime peel
  • 1  tablespoon lime juice
  • 3  cups fresh fruit, such as small whole strawberries, or peeled, sliced, and/or chopped mangoes, kiwi fruit, pineapple, or bananas
  •   Sweetened whipped cream (optional)
Directions

1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour six 3/4 to 1-cup individual tube pans or 10-ounce custard cups; set pans or cups aside. In a small bowl stir together flour, baking powder, and salt; set aside.

2. Preheat oven to 350 degree F. In a medium mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed for 3 to 4 minutes or until light and fluffy. Beat in the 1/4 cup honey. Add the flour mixture; beat on low to medium speed just until combined.

3. In a small saucepan heat and stir milk and butter until butter melts; add to batter, beating until combined. Pour batter into the prepared pans or cups.

4. Bake for 15 to 20 minutes or until tops spring back when lightly touched. Cool cakes in pans or cups on a wire rack for 10 minutes. Remove from pans and cool completely on wire rack.

5. Place cakes on platter or individual plates. Combine 2 tablespoons honey, lime peel, and lime juice; toss with fruit. To serve spoon fruit mixture over cakes. Top with a dollop of whipped cream, if desired. Makes 6 servings.

Good Day for Chili

Don't you just love sitting down to a "hot" bowl of good homemade chili on a cold winters day? I sure do, and so does my family. I start it one of two ways. Sometimes I let the beans soak over night, or I quick soak them early in the morning. Either way, it's yummy. After that I get the been to cooking, after a few hours, I add tomato juice (organic of course) I fry up some ground beef, drain it, than add it. Another hour, I chop up a medium onion and add it. I add chili powder to taste. I add two cans of dices tomatoes. By the evening meal it's yummy. Sometimes I add chopped veggies for a change of pace. But I generally save the veggies for my homemade chicken and vegetable soup and beef stew. Not only does hot soups warm the body, but it gives your family that unspoken message that you love them enough to make something for them, that consist of more then just opening a can and warming it up. ;) Chow

Try Something New

Tired of the same ol thing? Don't be afraid of trying something new. Here's a new twist on chili, when you add the last item, dice up a few potatoes and put them in. They'll enhance the flavor of the chili. A friend of mine showed me this trick a few years back and everyone just raves about it whenever I add potatoes to my chili. Let your imagination sour when it comes to preparing warm hardy meals for your family. It'll warm them up, and give you that warm fuzzy feeling knowing they are eating healthy homemade meals.

Tasty Salad

This salad was given to me by my Daughter -in-Law, and I thought I'd pass it onto you.

Mix together

  • 1 tsp Mrs Dash Original Blend
  • 2 Tbsp olive oil
  • 2 tsp cider vinegar
  • 1 tsp sugar

Toss with 3 cups of fresh greens

The original recipe calls for half a teaspoon of sugar but we put in a whole teaspoon. Everyone likes it better that way. We just get a small bag of salad mix. If we get a pound bad of salad mix we add another half of the recipe or double the recipe of the dressing.