Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!
Recipe Source: campbellskitchen.com
Prep/Cooking Time: Prep Time: 5 minutes / Bake Time: 25 minutes
Ingredients:
4 boneless chicken breast halves
2 cups Prego Pasta Sauce
1/2 cup shredded mozzarella cheese
2 tbsp. grated Parmesan cheese
4 cups hot cooked spaghetti
Directions:
PLACE chicken in 2-qt. shallow baking dish. Top with pasta sauce. Sprinkle with mozzarella cheese and Parmesan cheese.
BAKE at 400°F. for 25 min. or until done. Serve with spaghetti.
Recipe Source: campbellskitchen.com
Prep/Cooking Time: Prep Time: 5 minutes / Cook Time: 25 minutes
Ingredients:
1 lb. sweet Italian pork sausage, cut into 1″ chunks
1 medium green pepper, seeded and cut into strips
1 medium onion, sliced
1 tsp. dried oregano leaves, crushed
2 cans (10 1/2 oz. each) Campbell’s® Golden Pork Gravy
4 cups hot cooked penne pasta
Grated Parmesan cheese
Directions:
COOK sausage in large skillet until browned. Add pepper, onion and oregano and cook until tender.
ADD gravy and heat to a boil. Cook over low heat 5 min. or until sausage is done.
ADD pasta and toss to coat. Serve with cheese.
Recipe Source: Patricia L., Texas / campbellskitchen.com
Ingredients:
6 boneless chicken breast halves
Cajun seasoning
1 tbsp. olive oil
1 1/2 cups water
1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Chicken Soup
1 box (about 6 oz.) quick-cook long-grain and wild rice mix
1 cup fresh OR frozen broccoli flowerets OR frozen peas and carrots
1 cup grated Cheddar cheese
Directions:
Season chicken breasts with Cajun seasoning. In a large nonstick skillet, heat oil. Add chicken and cook about 2 to 3 min. per side. DO NOT OVERCOOK. Remove to platter; deglaze pan with water.
Add soup and stir until smooth. Add rice and veggie of choice; return to a boil. Place chicken back in skillet; cover and reduce heat. Simmer for 5 min.
Top with cheese and cover. Cook for 2 to 3 min. longer or until cheese is melted. Let stand for 5 min. and serve.
Recipe Source: Campbell’s Soup Label
Prep/Cooking Time: 20 minutes
Ingredients:
1 lb ground beef
1 can (10.75oz) cheddar cheese soup
1 can (10.5oz) beef broth
1-1/2 cups water
1/2 cup ketchup
2 cups uncooked medium shell pasta
Directions:
Cook beef in skillet until browned. Pour off fat.
Add soup, broth, water, ketchup and pasta. Heat to a boil. Cook over medium heat for 10 minutes or until done, stirring often.
Serves 4.
Historical background: years ago (like in the late 70s-early 80s) I had a subscription to Sunset Magazine. One month there was an article about a lady who lived near the ocean in SoCal, and her love of canning all the wonderful produce available from the farmers’ markets. One of the recipes that was included was for the most yummy-sounding Cranberry Chutney – it was just mouth-watering thinking about it, seemed as if it would be better than any cranberry relish dish ever invented for Thanksgiving. So I cooked up a batch.
I WAS better than any relish dish ever. For the next umpty years I made at least one batch a year. Then somehow I lost the recipe, and for the last almost 10 years, I’ve been chutney-less. Since the advent of the ‘net and search engines, I’ve searched for it desultorily with no results; I even at one point called Sunset – but they couldn’t find it either.
Well, a couple of weeks back, I was doing my once or twice a year search for it – AND I FOUND IT! Bless Google…. so now I’m one happy camper – I made a batch of my chutney just the other day, and it tastes just as good as I remember.
I’d printed the recipe…. and it’s a good thing I did, because since then my boot drive crashed resoundingly, and anything in my documents newer than June is gone (because my last archive CD has disappeared as well, and I really can’t blame the cat….)
So without further ado, here’s the recipe for the best Cranberry ANYTHING you’ll ever have with turkey!
Recipe Source: Sunset Magazine (date unknown)
Prep/Cooking Time: about 1 hour, plus boiling water bath canning time at your altitude
Ingredients:
4 c fresh or frozen cranberries, picked over and stemmed
2 c sugar
1 c water
1 tsp whole cloves
2 3 inch pieces cinnamon stick
1 tsp whole allspice
1/4 tsp ground cardamom
1 tsp salt
2 Granny Smith apples (about 6 oz each), cored, chopped
2 firm pears (any variety, about 6 oz each), cored, chopped
1 small red onion (about 5 oz), chopped
1 c golden raisins
1 c diced celery
1 c pecans, rough chopped
Directions:
In a large stockpot, combine cranberries, sugar, water, spices, and salt. Bring to a boil over medium heat, stirring frequently to dissolve the sugar. Cook until the cranberries begin to pop, about 10 to 12 minutes. Adjust the heat so the mixture simmers.
Stir in apples, pears, onion, raisins, and celery. Continue to cook, stirring frequently, until thick, 15 to 20 minutes longer, remove from heat, and stir in pecans. Remove the cinnamon sticks and any of the cloves or allspice easily found.
Pack into sterilized half-pint jars, and follow your favorite directions to process in boiling water bath canner. Makes 11-12 half pints.
Enjoy!
Recipe Source: Wyatt / allrecipes.com
Prep/Cooking Time: Ready in 1 Hr 40 Min
Ingredients:
1 1/2 pounds lean ground beef
1/3 cup Italian seasoned bread crumbs
1/2 small onion, chopped
1 teaspoon salt
1/2 cup shredded mozzarella cheese, divided
1 tablespoon cracked black pepper
1 teaspoon garlic powder
1/2 cup marinara sauce
3 hoagie rolls, split lengthwise
Directions:
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the ground beef, bread crumbs, onion, salt and pepper, garlic powder, and half of the mozzarella cheese. Form the mixture into a log, and place it into an 8×8 inch baking dish.
Bake for 50 minutes in the preheated oven, or until the center is no longer pink. Let stand for 5 minutes, then slice into 1/2 inch slices. Place a few slices onto each hoagie roll, cover with marinara sauce, and sprinkle remaining mozzarella cheese over.
Wrap each sandwich with aluminum foil, and return to the oven for 15 minutes, until bread is lightly toasted and cheese is melted. Let stand 15 minutes before eating. Each sandwich serves 2.
Recipe Source: Real Cajun
Prep/Cooking Time: 30 minutes
Ingredients:
1 box instant chocolate pudding
2 cups milk
1 bag gummy worms
1 box oreo cookies
Directions:
Pour a box of pudding mix in a bowl. Pour in 2 cups of milk into bowl and mix with a wire wisk for 5 minutes. Chill in the refrigerator for 10 minutes. Next crunch up oreo cookies on the top of the pudding and stick in the worms.
For a fun garden party idea, serve in a new galvanzied container or flower pot. Use a new garden spade to serve the dessert.
Recipe Source: MawMaw (Recipe from a newspaper clipping from The Daily Review, Morgan City, LA – December 10, 1975.)
Prep/Cooking Time: 1 hour 20 minutes
Ingredients:
1 1/2 fifth Jamaican Rum
6 ounces pineapple juice
10 ounces orange juice
10 ounces lemon or lime juice
1 1 /2 quart ginger ale or club soda
lemon or lime slices
strawberries
Directions:
Into a large punch bowl place the Jamaican Rum, pineapple juice, orange juice, and lemon or lime juice. Let the mixture steep for one hour. Before serving, add the ginger ale or club soda. Decorate with the lemon or lime slices and strawberries. Place a cake of ice or several trays of ice in the punch and serve.
Recipe Source: Vickie Lege / Amy Hazelwood
Prep/Cooking Time: 2 hours
Ingredients:
2 pounds ground beef
1 package Corn Tortillas Chips
2 cans cream of mushroom soup
2 jars enchilada sauce
8 -10 slices of America – Cheddar slices. mozarella, or shredded cheese or your choice
1 large onion
1 large 15 oz can Rotel tomatoes
1 can mushrooms or fresh chopped
1/2 cup celery
1/2 cup green pepper
Cajun seasonings to taste or (salt, black pepper, cayenne, spices)
Directions:
Season the ground beef well with Cajun seasonings. In a medium saucepan, brown the ground meat. Add the celery, peppers and onions,and mushrooms and saute’ until soft.
Add the soup, enchilada sauce and Rotel Tomatoes (if you can not find the Rotel brand use a small can (10 oz)of diced tomatoes and a small can (2 oz) of diced green chili peppers, mild or hot).
Cook on top of stove over medium heat for 30-45 minutes. Do not forget to stir.
In a sheet cake pan, layer the corn tortilla chips , add sauce, then cheese slices or shredded cheese. Continue the layering process and add lots of cheese on top.
Bake the casserole in a preheated 350 degree oven until cheese is melted approximately 20-25 minutes.
This recipe can be frozen and served at a later date but do not add cheese until time for actual meal.
Recommended side: Spanish Rice or Mexican Dips
Author’s Note:
You could use the flour tortillas to make it more like real enchiladas but its so quick and easy and not really time consuming. Most cooks have the ingredients on hand – so enjoy!
Nicki’s Note:
I omitted the mushrooms and used cream of chicken soup (instead of mushroom) and used flour tortillas, and it turned out wonderful! Highly recommended with a good spicy rice or similar side dish. 🙂
Recipe Source: Alberta LeBlanc
Prep/Cooking Time: 1 hour 15 minutes
Ingredients:
dash olive oil for sauteing
1 onion chopped
1 bell pepper chopped
3 or 4 garlic cloves chopped fine
1 cup frozen corn
1 can garbonza (chick peas) drained and rinsed
1 can Rotel Brand tomatoes or whole tomatoes with 1 small can green chilies
1 large can whole tomatoes juice and all
salt and pepper to taste
chili powder
paprika
crushed red pepper flakes (very little)
cumin
Directions:
Saute the onion, bell pepper and garlic in olive oil. Add the seasonings while sauteing, leaving the cumin until last. Saute for about 5 to 6 minutes watching not to burn veggies.
Add the corn and beans and saute another 10 minutes. Add the Rotel and whole tomatoes squishing them a little. Add a can of water and simmer for another 30 minutes or until thicker. Remove from heat and add cumin.
I serve this with fresh lime, sour cream and avocado pieces. Yummy! It’s good for the soul. A nice green salad with spinach greens, sprouts and walnuts go well with this dish.
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