Recipe: 01-08-2000: 28 Assorted Recipes
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01-08-2000 – Around the Clock Recipe Swap (28)
susannahoh (10:34:39) : BROCCOLI PIE
Marlene Powell
We invented this pie one day when we wanted to make spanakopita, but didn't have any spinach.
1 bunch of broccoli or 1 box frozen chopped broccoli
1 egg
Small carton of cottage cheese
Salt and pepper to taste
2 unbaked pie crusts
Chop broccoli and steam until tender. Mix broccoli with cottage cheese and egg. Place one unbaked pie crust in nine-inch pie pan. Spoon in broccoli mixture. Top with second pie crust, seal and cut slits in crust to allow steam to escape. Bake at 350 degrees for one hour or until crust is browned.
Yield: 1 pie
susannahoh (10:34:39) : CINNAMON SNAILS
Dora Powell
Left -over pie dough
Cinnamon-sugar mixture (you can use white or brown sugar)
Roll dough out thin into rectangular shape. Sprinkle with cinnamon sugar. Roll up dough, jellyroll fashion, and press to seal, and cut into slices. Place on a cookie sheet and bake along with the pie. Watch carefully and remove when the snails are browned. Take off the cookie sheet IMMEDIATELY (they will STICK if you let them cool).
susannahoh (10:34:39) : COFFEE CAKE FOR A CHILD TO MAKE
Ruth Malone
2 cups sifted flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/3 cup soft butter
1 egg
1 cup milk
Crunchy topping:
2 tablespoons soft butter
1/4 cup brown sugar
2 tablespoons flour
1 teaspoon cinnamon
1/2 cup coconut or chopped Pecans (optional)
Sift together flour, sugar, baking powder and salt. Add butter, egg and milk. Beat hard for two minutes. Pour into nine-inch square pan. Mix together all of the topping ingredients. Cover batter with the crunchy topping. Bake at 350 degrees for thirty-five to forty minutes. Serve warm.
Becky,.LA (10:21:35) :
KING CAKE WITH CREAM CHEESE AND FRUIT FILLING
1 envelope dry yeast
1/4 cup warm water
1/2 cup milk
1 cup butter
1/2 cup sugar
2 egg yolks
2 whole eggs
4 cups unbleached flour
FILLING
1/2 recipe king cake (above)
1 16 oz. can cherry, apple or apricot pie filling
8 oz cream cheese
1/4 cup sugar
2 tablespoons flour
2 egg yolks
1 teaspoon vanilla
1 dried bean (to bake in cake as tradition)
Colored sugars or Confectioners sugar
and food coloring
BASIC KING CAKE
Mix the yeast with the warm water.
Stir 1 teaspoon of the sugar and 1 teaspoon of the flour into the yeast and set aside.
By the time you have measured the other ingredients, the yeast should be beginning to bubble and show signs of life.
Bring the milk to a boil and stir in the butter and the sugar.
Pour into a large bowl; the mixture should be lukewarm.
Beat in the egg yolks, whole eggs and the yeast.
Beat in approximately 2 cups of flour, until the dough is fairly smooth,
then gradually add enough additional flour to make a soft dough that you can form into a ball.
Knead it, by hand or machine, until smooth and elastic.
Lightly oil a bowl, turn the dough once or twice in it to grease it lightly all over,
cover with a cloth and leave to rise in a warm spot until doubled in size,
about 1 1/2 to 2 hours.
Pat the dough down and cover the bowl with a damp towel,
plastic film over that and refrigerate until the next day.
This recipe makes enough dough for two king cakes.
Extra dough may be frozen, or make two king cakes and freeze one.
Thaw frozen cake and reheat 10 minutes in a 375-degree oven.
FILLING:
Remove dough from refrigerator and with well-floured hands,
while it's firm and cold, shape it into a long sausage shape.
Using a floured roller on a floured surface, roll out the dough into a 30-by-9-inch rectangle as thin as pie crust.
Let dough rest.
If necessary, drain extra juice from pie filling.
Mix the cream cheese with the sugar, flour, egg yolks and vanilla.
Spoon an inch-wide strip of fruit filling the length of the dough, about 3 inches from one edge.
Spoon the cream cheese mixture alongside the fruit, about 3 inches from the other edge.
Brush both sides of dough with egg wash. Insert the bean.
Fold one edge of dough over the cream cheese and fruit, then fold the other edge over.
Gently place one end of the filled roll onto a greased pizza pan or large cookie sheet.
Ease the rest of the roll onto the pan, joining the ends to form a circle or oval.
Cover and let rest for 30 minutes.
Brush again with egg wash and cut deep vents into the cake.
Sprinkle with colored sugars if desired.
Bake 45 minutes to 1 hour, or until cake is well risen and golden.
Cool before icing with confectioner's sugar mixed with enough water to make a spreadable paste and tinted purple, green and gold.
Make one cake that serves 10 to 12 people.
If using a plastic baby instead of the bean, insert it into the bottom of the cake after it is cooked.(09:55:35) : Title: Re: Quick bread with beer and cheese
Posted By: Susan
Date: June 11th 1998
In Reply to: Quick bread with beer and cheese
Board: A Board For Bakers RAISIN BEER BREAD
2 cups beer
1 (15 oz.) package raisins
5 cups sifted flour
1 1/4 cups sugar
1 tablespoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground nutmeg
3 eggs, well beaten
2 1/2 cups grated American cheese (10 oz.)
2 cups chopped walnuts
Heat beer to boiling and pour over raisins; let stand until cool and raisins are plumped. Mix flour with sugar, baking soda, salt and nutmeg. Stir in beer with raisins, eggs, grated cheese and walnuts. Mix well.
Spoon batter into two greased loaf pans (9x5x3 inches) or into 48 medium-size muffin cups. Bake at 350 degrees for 45 minutes for the loaves or 35 minutes for the muffins or until toothpick inserted in center comes out clean.
Serve warm or cold.
KellyWA (03:20:27) : SALMON CHEESE LOAF
1 lb. can salmon, flaked and drained
1 1/4 c. grated cheese
1 egg, well beaten
1/2 c. milk
1c. bread crumbs
3 tbsp. butter
1 tbsp. lemon juice
Salt and pepper to taste
1 can Campbell's cream of celery soup
Mix above ingredients together and bake in loaf pan at 350 degrees for 30 minutes. Top with 1 can cream of celery soup (use only a small amount of water to dilute).
KellyWA (03:18:58) : CROCK POT BEEF ROAST
(This can also be made in a Dutch oven or a deep skillet with a heavy lid)
1 (2-3 lb.) beef roast
1 can Campbell's cream of mushroom soup
1 can Campbell's French onion soup Salt & pepper
Salt and pepper roast and place in crock pot.
Empty both cans of soup over roast.
Cook slowly for 6-8 hours depending on size of roast.
When done, just pull roast apart and serve.
KellyWA (03:17:16) : STUFFING CASSEROLE
1/2 c. butter
1 c. carrots cut in 1 1/2 inch thin strips
1 c. chopped onion
1 clove garlic, minced
1 can (8 oz.) tomatoes, drained and chopped
1/4 c. chopped parsley
1 pkg. (14 oz.) herb seasoning cube stuffing
1 can chicken broth (Campbell's)
1/2 soup can water
In saucepan melt butter and cook carrots and onions with garlic until carrots are tender.
Add remaining ingredients. Toss to mix well. Spoon into buttered 12x8 inch baking dish.
Cover; bake at 375 degrees for 30 minutes or until hot. Garnish with additional chopped parsley, if desired.
Makes 8 cups or 16 servings.
KellyWA (03:14:55) : BACON AND CHEESE CASSEROLE
1 lb. bacon cooked and crumbled
8 hard boiled eggs, sliced
1 lg. or 2 med. onions, sliced
1 can Campbell's Cheddar cheese soup
2 c. crumbled potato chips
2 tbsp. butter or margarine
Saute onion in butter or margarine until tender. In 2 quart casserole or 9 x 13 inch pan alternate layers of the mixture. (Dilute cheese soup with 1/2 can milk.) Saving a few chips to put on top.
Bake at 350 degrees for 20 minutes.
Can be made a day or so ahead and baked before serving.
Can use sausage instead of bacon.
KellyWA (03:10:43) : MACARONI CHEESE HOT DOG CASSEROLE
1 lb. box macaroni (cooed)
1 can Campbell's cheddar cheese soup
1 can Campbell's nacho cheese soup
2 c. half and half
2 tbsp. margarine
Salt and pepper to taste
1 tbsp. chopped parsley (optional)
1 sm. or lg. pkg. shredded cheddar or taco cheese (depending on your preference)
1 lb. hot dogs, cut into 2 inch slices
Combine cooked macaroni, cheddar and nacho cheese soup, half and half, margarine, salt
and pepper, parsley and mix well. Place in a greased large baking dish and top with
shredded cheese.
Bake at 375 degrees for 45 minutes.
Serve hot.
KellyWA (03:09:40) : CABBAGE CASSEROLE
1 sm. head cabbage, cut up
1 can Campbell's celery soup
1/3 c. American cheese, grated
1/2 can O & C French fried onion rings, crumbled
8 white crackers, crumbled
Steam cabbage 20 minutes; drain.
Place 1/2 in casserole dish. Add 1/2 can of celery soup and 1/2 of the cheese. Add second
layer of the same.
Place crumbled crackers and onion rings on top.
Bake 30 minutes at 300 degrees until brown.
KellyWA (03:05:54) : SPINACH CASSEROLE
1 box chicken Stove Top stuffing, mixed as directed
1 pkg. drained frozen spinach
1 can Campbell's mushroom soup
1 (4 oz.) Cheddar cheese, shredded
1 beaten egg
1 tbsp. grated onion
Mix all together.
Bake at 350 degrees for 30 minutes uncovered for crispness, cover to make it more moist.
KellyWA (03:05:06) : PORK CHOP CASSEROLE
6-8 center cut pork chops
1 med. onion
6 med. potatoes
2 cans Campbell's creamy chicken mushroom soup
Butter
Salt and pepper to taste
Tenderize pork chops, place in oblong baking dish. Slice onion and separate into rings.
Place onion rings on top of chops, then quarter potatoes, place potatoes on chops and
around in dish. Top chops with small pats of butter. Salt and pepper to taste. Mix 2 cans of
creamy chicken mushroom soup and 3/4 can water in bowl and pour over chops and
potatoes.
Bake at 350 degrees for about 1 hour.
KellyWA (03:04:13) : PICANTE CASSEROLE
1 can Campbell's cream of chicken soup
1 c. milk
1 c. picante sauce (hot or mild)
1 lb. hamburger
2 c. Cheddar cheese 1 (8 or 10 oz.) bag corn chips, salted or unsalted
Brown hamburger in skillet. Mix cream of chicken soup, milk and picante sauce. Pour
over hamburger and heat 5 or 6 minutes.
Layer 10x13 inch cake pan or any casserole dish with chips, then put cheese over chips.
Layer over that with hamburger mixture.
Repeat over that. Sprinkle cheese over the top.
Bake until bubbly, about 25 minutes, at 400 degrees. KellyWA (03:02:42) : FIVE-LAYER CASSEROLE
2 lbs. lean ground beef
1 can Campbell's Golden Mushroom soup
1 pkg. dry onion soup mix
1 pkg. mild Cheddar cheese (shredded)
1 pkg. tater tots
Break ground beef (uncooked) into pieces and place in a 4x9 baking dish. Spread
mushroom soup over meat. Sprinkle onion soup mix over mushroom soup. Sprinkle
Cheddar cheese over onion soup mix. Place tater tots over Cheddar cheese layer.
Bake at 350 degrees for 1 hour.
KellyWA (03:00:12) : GOLDEN PORK CHOPS & POTATOES
4 pork chops
4 sm. potatoes, sliced thinly
1 sm. onion, sliced thinly
Seasoned salt & pepper
1 can Campbell's golden mushroom soup
Brown pork chops on both sides in large skillet. Salt and pepper. Pour off grease. Place
sliced onions and potatoes in bottom of skillet. Salt and pepper. Arrange pork chops on
top of potatoes and onions. Pour golden mushroom soup over top of chops.
Cover skillet and simmer 45 minutes to 1 hour (until pork chops are done and potatoes
are tender). Once, during cooking, move pork chops and turn potatoes.
Serves 4.
KellyWA (02:58:52) : CHEDDAR BAKED POTATO SLICES
1 can (10 3/4 oz.) Campbell's cream of mushroom soup
1/2 tsp. paprika
1/2 tsp. pepper
4 med. baking potatoes, cut into
1/4 in. slices (about 4 c.)
1 c. of shredded cheddar cheese
1. In small bowl, combine soup, paprika, and pepper.
2. In greased 2-quart oblong baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese; spoon soup mixture over cheese.
3. Cover with foil; bake at 400 degrees 45 minutes. Uncover, bake 10 minutes or until potatoes are fork tender.
6 servings.KellyWA (02:56:39) : SAUSAGE MUFFINS
1 lb. hot pork sausage
1 can cheddar cheese soup (Campbell's recommended)
1 1/2 cans water 3 c. biscuit mix (Bisquick recommended)
Brown and drain sausage. Mix cheddar soup and water with biscuit mix and sausage. Drop
by teaspoonful into small muffin pans.
Bake at 350 degrees for 12 minutes or until brown.
Makes 96 small muffins. KellyWA (02:54:58) : SOUPER CORNBREAD
1 can (10 3/4 oz.) Campbell's New Golden corn soup
2 eggs
1/4 c. milk
1 pkg. (12-14 oz.) corn muffin mix
1/4 lb. bulk pork sausage, cooked & drained
Preheat oven to 400 degrees. Combine soup, eggs and milk. Stir in muffin mix just until
blended. Gently fold in sausage. Into greased 9 inch square baking pan, pour muffin
mixture.
Bake 20 minutes or until lightly browned and toothpick inserted in center comes out
clean.
6 servings.
KellyWA (02:54:19) : GREEN BEAN CASSEROLE - TATOR TOTS
2 cans green beans, drained
1 lb. cooked sausage, drained
2 cans Campbell's cream of mushroom soup
1/2 c. onions
1/2 c. shredded Monterey Jack cheese
1/2 bag Tator Tots
Mix all together. Put in 9x13 casserole and bake in 350 degree oven for 45 minutes or longer, until Tator Tots are browned.
KellyWA (02:53:18) : SURPRISE BURGERS
1 (10 3/4 oz.) can Campbell's tomato soup
1 1/2 lbs. ground beef
1/4 c. shredded process cheese*
1 tbsp. prepared horseradish
*Or crumbled blue cheese, or drained pickle relish. Shape ground beef into 8 thin patties.
Top each of 4 patties with either 1 tablespoon cheese or 1 tablespoon relish. Place
remaining patties on top; seal edges well.
Brown in skillet; spoon off fat.
Stir in soup and horseradish.
Cover; cook over low heat for 20 minutes. Stir now and then. 4 servings.
KellyWA (02:52:06) : POTATO SKIN NACHOS
2 pkgs. (20 oz. each) frozen potato skins
1 can (11 oz.) Campbell's condensed nacho cheese soup/dip
1/4 c. milk 1/2 c. sliced pitted ripe olives
1/2 c. chopped sweet red pepper or seeded tomato
1/4 c. chopped green onions
Prepare frozen potato skins according to package directions; keep warm. Meanwhile, in 1 1/2-quart saucepan over medium heat, combine soup and milk. Heat through, stirring occasionally.
Spoon sauce over prepared potato skins. Sprinkle with olives, red pepper and green onions.
Makes about 24 appetizers.
KellyWA (02:51:28) : QUICK CHICKEN POT PIES
2 pkg. frozen deep dish pie shells (NOTE: A total of 4 shells)
1 can chicken broth
2 whole chicken breasts, boned and skinless
1 tbsp. chopped onion
1 tbsp. chopped parsley
1 lg. bag frozen mixed vegetables
1 can Campbell's cream of celery soup
1 can Campbell's cream of chicken soup
1 can Campbell's cream of mushroom soup
Defrost pie shells. Cook chicken breasts and onion in broth. When tender, drain off broth.
In large bowl, add chicken, onion, parsley, vegetables and soup. Mix well.
Put half the mixture into one pie shell. Invert other pie shell to make a top for the pie.
Seal edges with a fork and brush top with beaten egg. Make slits in top crust. Repeat with
other pie shells.
Bake 1 hour or until golden in 350 degree oven. Let pie settle for 15 minutes before
serving.
NOTE: Pie wedges can be reheated in microwave oven for approximately 1-2 minutes.
Yields: 2 pies.
KellyWA (02:50:12) : SAUSAGE BALLS
1 can Campbell's cheddar cheese soup
1 lb. hot bulk sausage
3 c. biscuit mix
Brown sausage in frying pan and add cheese. Stir until mixed. Add to biscuit mix and
blend well. form into 1" balls.
Bake on cookie sheet in 450 degree oven 15 to 20 minutes.
Yield: 3 to 4 dozen.
KellyWA (02:49:37) : ZESTY MEATBALLS
1 can Campbell's zesty tomato soup or sauce
1 1/2 lb. ground beef
1/3 c. dry bread crumbs
1 egg, beaten
1/3 c. minced celery
1/2 tsp. ground ginger
3/4 c. water
1 tbsp. soy sauce
1 tbsp. vinegar
1 tsp. brown sugar
1 clove garlic, minced
In bowl, thoroughly mix 1/4 cup soup, beef, crumbs, egg, celery and 1/4 teaspoon ginger.
Shape into 50 meatballs; arrange in jelly-roll pan. Broil 4 inches from heat about 10
minutes or until done, turning once. Drain. In skillet, stir remaining soup, water, soy
sauce, vinegar, sugar, garlic and 1/4 teaspoon ginger. Heat over low heat. Add meatballs;
stir to coat.
Cover; simmer 5 minutes or until hot.
Makes 50 appetizers.
KellyWA (02:49:01) : CHILI CON QUESO
1/2 lb. block Velveeta cheese
Thick `n chunky salsa (mild, med., hot - your choice)
2 cans Campbell's Cheddar cheese soup
Melt Velveeta in large saucepan. Add soup; stir well. Add salsa, stir until blended. Serve
with nacho or tortilla chips.
KellyWA (02:48:21) : HOT CHEESE DIP
2 cans Campbell's Cheddar soup
2 lb. Velveeta cheese
1 1/2 c. chunky salsa
1 lb. hot Italian sausage
1 lb. hamburger
Cook hamburger, drain. Cook hot Italian sausage, drain. Melt Cheddar and Velveeta over
medium heat, add salsa and cooked meat. Mix together. Serve hot with tortilla chips. Carmella,ME (01:30:46) : Banana Nut Bread
l/3 cup oil
l/2 cup sugar
2 eggs
l 3/4 cups all purpose flour
1 teaspoon baking powder
l/2 teaspoon baking soda
l/2 teaspoon salt
l cup mashed (very ripe) banana
l/2 cup chopped walnuts
Cream together soil and sugar, add eggs and beat well. Add dry ingredients to creamed mixture alternately with banana, blending well.
Stir in nuts. Bake 350 45 to 50 minutes
Well greased 9x5x3 pan.
01-08-2000 – Around the Clock Recipe Swap (28)
susannahoh (10:34:39) : BROCCOLI PIE
Marlene Powell
We invented this pie one day when we wanted to make spanakopita, but didn't have any spinach.
1 bunch of broccoli or 1 box frozen chopped broccoli
1 egg
Small carton of cottage cheese
Salt and pepper to taste
2 unbaked pie crusts
Chop broccoli and steam until tender. Mix broccoli with cottage cheese and egg. Place one unbaked pie crust in nine-inch pie pan. Spoon in broccoli mixture. Top with second pie crust, seal and cut slits in crust to allow steam to escape. Bake at 350 degrees for one hour or until crust is browned.
Yield: 1 pie
susannahoh (10:34:39) : CINNAMON SNAILS
Dora Powell
Left -over pie dough
Cinnamon-sugar mixture (you can use white or brown sugar)
Roll dough out thin into rectangular shape. Sprinkle with cinnamon sugar. Roll up dough, jellyroll fashion, and press to seal, and cut into slices. Place on a cookie sheet and bake along with the pie. Watch carefully and remove when the snails are browned. Take off the cookie sheet IMMEDIATELY (they will STICK if you let them cool).
susannahoh (10:34:39) : COFFEE CAKE FOR A CHILD TO MAKE
Ruth Malone
2 cups sifted flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/3 cup soft butter
1 egg
1 cup milk
Crunchy topping:
2 tablespoons soft butter
1/4 cup brown sugar
2 tablespoons flour
1 teaspoon cinnamon
1/2 cup coconut or chopped Pecans (optional)
Sift together flour, sugar, baking powder and salt. Add butter, egg and milk. Beat hard for two minutes. Pour into nine-inch square pan. Mix together all of the topping ingredients. Cover batter with the crunchy topping. Bake at 350 degrees for thirty-five to forty minutes. Serve warm.
Becky,.LA (10:21:35) :
KING CAKE WITH CREAM CHEESE AND FRUIT FILLING
1 envelope dry yeast
1/4 cup warm water
1/2 cup milk
1 cup butter
1/2 cup sugar
2 egg yolks
2 whole eggs
4 cups unbleached flour
FILLING
1/2 recipe king cake (above)
1 16 oz. can cherry, apple or apricot pie filling
8 oz cream cheese
1/4 cup sugar
2 tablespoons flour
2 egg yolks
1 teaspoon vanilla
1 dried bean (to bake in cake as tradition)
Colored sugars or Confectioners sugar
and food coloring
BASIC KING CAKE
Mix the yeast with the warm water.
Stir 1 teaspoon of the sugar and 1 teaspoon of the flour into the yeast and set aside.
By the time you have measured the other ingredients, the yeast should be beginning to bubble and show signs of life.
Bring the milk to a boil and stir in the butter and the sugar.
Pour into a large bowl; the mixture should be lukewarm.
Beat in the egg yolks, whole eggs and the yeast.
Beat in approximately 2 cups of flour, until the dough is fairly smooth,
then gradually add enough additional flour to make a soft dough that you can form into a ball.
Knead it, by hand or machine, until smooth and elastic.
Lightly oil a bowl, turn the dough once or twice in it to grease it lightly all over,
cover with a cloth and leave to rise in a warm spot until doubled in size,
about 1 1/2 to 2 hours.
Pat the dough down and cover the bowl with a damp towel,
plastic film over that and refrigerate until the next day.
This recipe makes enough dough for two king cakes.
Extra dough may be frozen, or make two king cakes and freeze one.
Thaw frozen cake and reheat 10 minutes in a 375-degree oven.
FILLING:
Remove dough from refrigerator and with well-floured hands,
while it's firm and cold, shape it into a long sausage shape.
Using a floured roller on a floured surface, roll out the dough into a 30-by-9-inch rectangle as thin as pie crust.
Let dough rest.
If necessary, drain extra juice from pie filling.
Mix the cream cheese with the sugar, flour, egg yolks and vanilla.
Spoon an inch-wide strip of fruit filling the length of the dough, about 3 inches from one edge.
Spoon the cream cheese mixture alongside the fruit, about 3 inches from the other edge.
Brush both sides of dough with egg wash. Insert the bean.
Fold one edge of dough over the cream cheese and fruit, then fold the other edge over.
Gently place one end of the filled roll onto a greased pizza pan or large cookie sheet.
Ease the rest of the roll onto the pan, joining the ends to form a circle or oval.
Cover and let rest for 30 minutes.
Brush again with egg wash and cut deep vents into the cake.
Sprinkle with colored sugars if desired.
Bake 45 minutes to 1 hour, or until cake is well risen and golden.
Cool before icing with confectioner's sugar mixed with enough water to make a spreadable paste and tinted purple, green and gold.
Make one cake that serves 10 to 12 people.
If using a plastic baby instead of the bean, insert it into the bottom of the cake after it is cooked.(09:55:35) : Title: Re: Quick bread with beer and cheese
Posted By: Susan
Date: June 11th 1998
In Reply to: Quick bread with beer and cheese
Board: A Board For Bakers RAISIN BEER BREAD
2 cups beer
1 (15 oz.) package raisins
5 cups sifted flour
1 1/4 cups sugar
1 tablespoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground nutmeg
3 eggs, well beaten
2 1/2 cups grated American cheese (10 oz.)
2 cups chopped walnuts
Heat beer to boiling and pour over raisins; let stand until cool and raisins are plumped. Mix flour with sugar, baking soda, salt and nutmeg. Stir in beer with raisins, eggs, grated cheese and walnuts. Mix well.
Spoon batter into two greased loaf pans (9x5x3 inches) or into 48 medium-size muffin cups. Bake at 350 degrees for 45 minutes for the loaves or 35 minutes for the muffins or until toothpick inserted in center comes out clean.
Serve warm or cold.
KellyWA (03:20:27) : SALMON CHEESE LOAF
1 lb. can salmon, flaked and drained
1 1/4 c. grated cheese
1 egg, well beaten
1/2 c. milk
1c. bread crumbs
3 tbsp. butter
1 tbsp. lemon juice
Salt and pepper to taste
1 can Campbell's cream of celery soup
Mix above ingredients together and bake in loaf pan at 350 degrees for 30 minutes. Top with 1 can cream of celery soup (use only a small amount of water to dilute).
KellyWA (03:18:58) : CROCK POT BEEF ROAST
(This can also be made in a Dutch oven or a deep skillet with a heavy lid)
1 (2-3 lb.) beef roast
1 can Campbell's cream of mushroom soup
1 can Campbell's French onion soup Salt & pepper
Salt and pepper roast and place in crock pot.
Empty both cans of soup over roast.
Cook slowly for 6-8 hours depending on size of roast.
When done, just pull roast apart and serve.
KellyWA (03:17:16) : STUFFING CASSEROLE
1/2 c. butter
1 c. carrots cut in 1 1/2 inch thin strips
1 c. chopped onion
1 clove garlic, minced
1 can (8 oz.) tomatoes, drained and chopped
1/4 c. chopped parsley
1 pkg. (14 oz.) herb seasoning cube stuffing
1 can chicken broth (Campbell's)
1/2 soup can water
In saucepan melt butter and cook carrots and onions with garlic until carrots are tender.
Add remaining ingredients. Toss to mix well. Spoon into buttered 12x8 inch baking dish.
Cover; bake at 375 degrees for 30 minutes or until hot. Garnish with additional chopped parsley, if desired.
Makes 8 cups or 16 servings.
KellyWA (03:14:55) : BACON AND CHEESE CASSEROLE
1 lb. bacon cooked and crumbled
8 hard boiled eggs, sliced
1 lg. or 2 med. onions, sliced
1 can Campbell's Cheddar cheese soup
2 c. crumbled potato chips
2 tbsp. butter or margarine
Saute onion in butter or margarine until tender. In 2 quart casserole or 9 x 13 inch pan alternate layers of the mixture. (Dilute cheese soup with 1/2 can milk.) Saving a few chips to put on top.
Bake at 350 degrees for 20 minutes.
Can be made a day or so ahead and baked before serving.
Can use sausage instead of bacon.
KellyWA (03:10:43) : MACARONI CHEESE HOT DOG CASSEROLE
1 lb. box macaroni (cooed)
1 can Campbell's cheddar cheese soup
1 can Campbell's nacho cheese soup
2 c. half and half
2 tbsp. margarine
Salt and pepper to taste
1 tbsp. chopped parsley (optional)
1 sm. or lg. pkg. shredded cheddar or taco cheese (depending on your preference)
1 lb. hot dogs, cut into 2 inch slices
Combine cooked macaroni, cheddar and nacho cheese soup, half and half, margarine, salt
and pepper, parsley and mix well. Place in a greased large baking dish and top with
shredded cheese.
Bake at 375 degrees for 45 minutes.
Serve hot.
KellyWA (03:09:40) : CABBAGE CASSEROLE
1 sm. head cabbage, cut up
1 can Campbell's celery soup
1/3 c. American cheese, grated
1/2 can O & C French fried onion rings, crumbled
8 white crackers, crumbled
Steam cabbage 20 minutes; drain.
Place 1/2 in casserole dish. Add 1/2 can of celery soup and 1/2 of the cheese. Add second
layer of the same.
Place crumbled crackers and onion rings on top.
Bake 30 minutes at 300 degrees until brown.
KellyWA (03:05:54) : SPINACH CASSEROLE
1 box chicken Stove Top stuffing, mixed as directed
1 pkg. drained frozen spinach
1 can Campbell's mushroom soup
1 (4 oz.) Cheddar cheese, shredded
1 beaten egg
1 tbsp. grated onion
Mix all together.
Bake at 350 degrees for 30 minutes uncovered for crispness, cover to make it more moist.
KellyWA (03:05:06) : PORK CHOP CASSEROLE
6-8 center cut pork chops
1 med. onion
6 med. potatoes
2 cans Campbell's creamy chicken mushroom soup
Butter
Salt and pepper to taste
Tenderize pork chops, place in oblong baking dish. Slice onion and separate into rings.
Place onion rings on top of chops, then quarter potatoes, place potatoes on chops and
around in dish. Top chops with small pats of butter. Salt and pepper to taste. Mix 2 cans of
creamy chicken mushroom soup and 3/4 can water in bowl and pour over chops and
potatoes.
Bake at 350 degrees for about 1 hour.
KellyWA (03:04:13) : PICANTE CASSEROLE
1 can Campbell's cream of chicken soup
1 c. milk
1 c. picante sauce (hot or mild)
1 lb. hamburger
2 c. Cheddar cheese 1 (8 or 10 oz.) bag corn chips, salted or unsalted
Brown hamburger in skillet. Mix cream of chicken soup, milk and picante sauce. Pour
over hamburger and heat 5 or 6 minutes.
Layer 10x13 inch cake pan or any casserole dish with chips, then put cheese over chips.
Layer over that with hamburger mixture.
Repeat over that. Sprinkle cheese over the top.
Bake until bubbly, about 25 minutes, at 400 degrees. KellyWA (03:02:42) : FIVE-LAYER CASSEROLE
2 lbs. lean ground beef
1 can Campbell's Golden Mushroom soup
1 pkg. dry onion soup mix
1 pkg. mild Cheddar cheese (shredded)
1 pkg. tater tots
Break ground beef (uncooked) into pieces and place in a 4x9 baking dish. Spread
mushroom soup over meat. Sprinkle onion soup mix over mushroom soup. Sprinkle
Cheddar cheese over onion soup mix. Place tater tots over Cheddar cheese layer.
Bake at 350 degrees for 1 hour.
KellyWA (03:00:12) : GOLDEN PORK CHOPS & POTATOES
4 pork chops
4 sm. potatoes, sliced thinly
1 sm. onion, sliced thinly
Seasoned salt & pepper
1 can Campbell's golden mushroom soup
Brown pork chops on both sides in large skillet. Salt and pepper. Pour off grease. Place
sliced onions and potatoes in bottom of skillet. Salt and pepper. Arrange pork chops on
top of potatoes and onions. Pour golden mushroom soup over top of chops.
Cover skillet and simmer 45 minutes to 1 hour (until pork chops are done and potatoes
are tender). Once, during cooking, move pork chops and turn potatoes.
Serves 4.
KellyWA (02:58:52) : CHEDDAR BAKED POTATO SLICES
1 can (10 3/4 oz.) Campbell's cream of mushroom soup
1/2 tsp. paprika
1/2 tsp. pepper
4 med. baking potatoes, cut into
1/4 in. slices (about 4 c.)
1 c. of shredded cheddar cheese
1. In small bowl, combine soup, paprika, and pepper.
2. In greased 2-quart oblong baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese; spoon soup mixture over cheese.
3. Cover with foil; bake at 400 degrees 45 minutes. Uncover, bake 10 minutes or until potatoes are fork tender.
6 servings.KellyWA (02:56:39) : SAUSAGE MUFFINS
1 lb. hot pork sausage
1 can cheddar cheese soup (Campbell's recommended)
1 1/2 cans water 3 c. biscuit mix (Bisquick recommended)
Brown and drain sausage. Mix cheddar soup and water with biscuit mix and sausage. Drop
by teaspoonful into small muffin pans.
Bake at 350 degrees for 12 minutes or until brown.
Makes 96 small muffins. KellyWA (02:54:58) : SOUPER CORNBREAD
1 can (10 3/4 oz.) Campbell's New Golden corn soup
2 eggs
1/4 c. milk
1 pkg. (12-14 oz.) corn muffin mix
1/4 lb. bulk pork sausage, cooked & drained
Preheat oven to 400 degrees. Combine soup, eggs and milk. Stir in muffin mix just until
blended. Gently fold in sausage. Into greased 9 inch square baking pan, pour muffin
mixture.
Bake 20 minutes or until lightly browned and toothpick inserted in center comes out
clean.
6 servings.
KellyWA (02:54:19) : GREEN BEAN CASSEROLE - TATOR TOTS
2 cans green beans, drained
1 lb. cooked sausage, drained
2 cans Campbell's cream of mushroom soup
1/2 c. onions
1/2 c. shredded Monterey Jack cheese
1/2 bag Tator Tots
Mix all together. Put in 9x13 casserole and bake in 350 degree oven for 45 minutes or longer, until Tator Tots are browned.
KellyWA (02:53:18) : SURPRISE BURGERS
1 (10 3/4 oz.) can Campbell's tomato soup
1 1/2 lbs. ground beef
1/4 c. shredded process cheese*
1 tbsp. prepared horseradish
*Or crumbled blue cheese, or drained pickle relish. Shape ground beef into 8 thin patties.
Top each of 4 patties with either 1 tablespoon cheese or 1 tablespoon relish. Place
remaining patties on top; seal edges well.
Brown in skillet; spoon off fat.
Stir in soup and horseradish.
Cover; cook over low heat for 20 minutes. Stir now and then. 4 servings.
KellyWA (02:52:06) : POTATO SKIN NACHOS
2 pkgs. (20 oz. each) frozen potato skins
1 can (11 oz.) Campbell's condensed nacho cheese soup/dip
1/4 c. milk 1/2 c. sliced pitted ripe olives
1/2 c. chopped sweet red pepper or seeded tomato
1/4 c. chopped green onions
Prepare frozen potato skins according to package directions; keep warm. Meanwhile, in 1 1/2-quart saucepan over medium heat, combine soup and milk. Heat through, stirring occasionally.
Spoon sauce over prepared potato skins. Sprinkle with olives, red pepper and green onions.
Makes about 24 appetizers.
KellyWA (02:51:28) : QUICK CHICKEN POT PIES
2 pkg. frozen deep dish pie shells (NOTE: A total of 4 shells)
1 can chicken broth
2 whole chicken breasts, boned and skinless
1 tbsp. chopped onion
1 tbsp. chopped parsley
1 lg. bag frozen mixed vegetables
1 can Campbell's cream of celery soup
1 can Campbell's cream of chicken soup
1 can Campbell's cream of mushroom soup
Defrost pie shells. Cook chicken breasts and onion in broth. When tender, drain off broth.
In large bowl, add chicken, onion, parsley, vegetables and soup. Mix well.
Put half the mixture into one pie shell. Invert other pie shell to make a top for the pie.
Seal edges with a fork and brush top with beaten egg. Make slits in top crust. Repeat with
other pie shells.
Bake 1 hour or until golden in 350 degree oven. Let pie settle for 15 minutes before
serving.
NOTE: Pie wedges can be reheated in microwave oven for approximately 1-2 minutes.
Yields: 2 pies.
KellyWA (02:50:12) : SAUSAGE BALLS
1 can Campbell's cheddar cheese soup
1 lb. hot bulk sausage
3 c. biscuit mix
Brown sausage in frying pan and add cheese. Stir until mixed. Add to biscuit mix and
blend well. form into 1" balls.
Bake on cookie sheet in 450 degree oven 15 to 20 minutes.
Yield: 3 to 4 dozen.
KellyWA (02:49:37) : ZESTY MEATBALLS
1 can Campbell's zesty tomato soup or sauce
1 1/2 lb. ground beef
1/3 c. dry bread crumbs
1 egg, beaten
1/3 c. minced celery
1/2 tsp. ground ginger
3/4 c. water
1 tbsp. soy sauce
1 tbsp. vinegar
1 tsp. brown sugar
1 clove garlic, minced
In bowl, thoroughly mix 1/4 cup soup, beef, crumbs, egg, celery and 1/4 teaspoon ginger.
Shape into 50 meatballs; arrange in jelly-roll pan. Broil 4 inches from heat about 10
minutes or until done, turning once. Drain. In skillet, stir remaining soup, water, soy
sauce, vinegar, sugar, garlic and 1/4 teaspoon ginger. Heat over low heat. Add meatballs;
stir to coat.
Cover; simmer 5 minutes or until hot.
Makes 50 appetizers.
KellyWA (02:49:01) : CHILI CON QUESO
1/2 lb. block Velveeta cheese
Thick `n chunky salsa (mild, med., hot - your choice)
2 cans Campbell's Cheddar cheese soup
Melt Velveeta in large saucepan. Add soup; stir well. Add salsa, stir until blended. Serve
with nacho or tortilla chips.
KellyWA (02:48:21) : HOT CHEESE DIP
2 cans Campbell's Cheddar soup
2 lb. Velveeta cheese
1 1/2 c. chunky salsa
1 lb. hot Italian sausage
1 lb. hamburger
Cook hamburger, drain. Cook hot Italian sausage, drain. Melt Cheddar and Velveeta over
medium heat, add salsa and cooked meat. Mix together. Serve hot with tortilla chips. Carmella,ME (01:30:46) : Banana Nut Bread
l/3 cup oil
l/2 cup sugar
2 eggs
l 3/4 cups all purpose flour
1 teaspoon baking powder
l/2 teaspoon baking soda
l/2 teaspoon salt
l cup mashed (very ripe) banana
l/2 cup chopped walnuts
Cream together soil and sugar, add eggs and beat well. Add dry ingredients to creamed mixture alternately with banana, blending well.
Stir in nuts. Bake 350 45 to 50 minutes
Well greased 9x5x3 pan.
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