By Stephanie Boyle
Ingredients:
1 bag of frozen french fried potatoes
1 can (10-3/4oz) Campbell's condensed Cheddar Cheese Soup
Directions:
1. On baking sheet bake the fries according to the directions on the package.
2. Push potatoes into a pile in the center of the baking sheet. Stir soup in can and spoon over the fries.
3. Bake 3 more minutes or until the soup is hot.
Makes 6 servings.
Tip: You can also make Nacho cheese fries for a change by using Campbells condensed Fiesta Nacho Cheese Soup instead. make a great change of pace and a little bit spicier of a meal or snack.
Enjoy :)
Wednesday, February 6, 2008
Monday, January 14, 2008
Halloween - Witches' Brew
By Stephanie Boyle
This is a Halloween recipe I found for punch one year when I was throwing a Halloween party, very easy to make.
Ingredients:
1 gallon of cranberry juice
1 gallon of apple cider
12 oz orange juice concentrate
paper cups
stirring utensils
Directions:
Pour all ingredients into a punch bowl. Stir and add ice cubes if desired. Enjoy :)
This is a Halloween recipe I found for punch one year when I was throwing a Halloween party, very easy to make.
Ingredients:
1 gallon of cranberry juice
1 gallon of apple cider
12 oz orange juice concentrate
paper cups
stirring utensils
Directions:
Pour all ingredients into a punch bowl. Stir and add ice cubes if desired. Enjoy :)
Sunday, January 6, 2008
Lemon Broccoli Chicken
By Stephanie Boyle
This is great to serve with potatoes or even rice.
Ingredients:
1 lemon
1 tbsp vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10-3/4 oz) Condensed cream of broccoli soup
1/4 cup milk
1/8 tsp pepper
Directions:
1. Cut 4 thin slices of lemon and put aside for future use. Squeeze 2 tsp fresh lemon juice from the remaining lemon and set aside.
2. Heat oil over medium-high heat. Add chicken and cook for another 10 minutes or until browned. Set chicken aside and pour out fat.
3. Add soup, milk, reserved lemon juice and pepper. Heat to a boil. Return chicken to pan and top with lemon slices. Reduce heat to low, cover and cook for another 5 minutes or until chicken is no longer pink.
Makes 4 servings.
This is great to serve with potatoes or even rice.
Ingredients:
1 lemon
1 tbsp vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10-3/4 oz) Condensed cream of broccoli soup
1/4 cup milk
1/8 tsp pepper
Directions:
1. Cut 4 thin slices of lemon and put aside for future use. Squeeze 2 tsp fresh lemon juice from the remaining lemon and set aside.
2. Heat oil over medium-high heat. Add chicken and cook for another 10 minutes or until browned. Set chicken aside and pour out fat.
3. Add soup, milk, reserved lemon juice and pepper. Heat to a boil. Return chicken to pan and top with lemon slices. Reduce heat to low, cover and cook for another 5 minutes or until chicken is no longer pink.
Makes 4 servings.
Country Skillet Supper
By Stephanie Boyle
Quick, great tasting meal, all made in one pan!
Ingredients:
1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
1/8 tsp garlic powder or 1 glove of garlic, minced
1 can (10-3/4oz) Condensed Golden Mushroom Soup
1 can (10-1/2oz) Condensed beef broth
1 can (14-1/2oz) diced tomatoes
1 small zucchini, sliced (about 1 cup)
1/2 tsp dried thyme leaves, crushed
1-1/2 cups uncooked corkscrew pasta
Directions:
1. Over medium-high heat, cook beef, onion, and garlic powder until beef is browned, stirring to break apart meat. Pour out fat.
2. Add soup, broth, tomatoes, zucchini and thyme. Heat to a boil and then stir in pasta. Reduce heat to low and continue to cook for 15 minutes or until pasta is done.
Makes 4 servings.
Variation: Top this dish with pitted ripe olives to add some extra flavor.
Quick, great tasting meal, all made in one pan!
Ingredients:
1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
1/8 tsp garlic powder or 1 glove of garlic, minced
1 can (10-3/4oz) Condensed Golden Mushroom Soup
1 can (10-1/2oz) Condensed beef broth
1 can (14-1/2oz) diced tomatoes
1 small zucchini, sliced (about 1 cup)
1/2 tsp dried thyme leaves, crushed
1-1/2 cups uncooked corkscrew pasta
Directions:
1. Over medium-high heat, cook beef, onion, and garlic powder until beef is browned, stirring to break apart meat. Pour out fat.
2. Add soup, broth, tomatoes, zucchini and thyme. Heat to a boil and then stir in pasta. Reduce heat to low and continue to cook for 15 minutes or until pasta is done.
Makes 4 servings.
Variation: Top this dish with pitted ripe olives to add some extra flavor.
Chicken & Broccoli Alfredo
By Stephanie Boyle
Ingredients:
1/2 pkg uncooked linguine (8oz)
1 cup fresh or frozen broccoli flowerets
2 tbsp butter or margarine
1 pound skinless, boneless chicken breasts, cubed
1 can (10-3/4oz) Cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp freshly group pepper
Directions:
1. Prepare linguine according to package directions. When there is only 4 minutes left for cooking, add broccoli.
2. Heat butter over medium-high heat. Add chicken and cook until browned stirring often. Drain.
3. Add soup, milk, cheese, pepper and linguine mixture and cook through, stirring occasionally. Serve with additional Parmesan cheese.
Ingredients:
1/2 pkg uncooked linguine (8oz)
1 cup fresh or frozen broccoli flowerets
2 tbsp butter or margarine
1 pound skinless, boneless chicken breasts, cubed
1 can (10-3/4oz) Cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp freshly group pepper
Directions:
1. Prepare linguine according to package directions. When there is only 4 minutes left for cooking, add broccoli.
2. Heat butter over medium-high heat. Add chicken and cook until browned stirring often. Drain.
3. Add soup, milk, cheese, pepper and linguine mixture and cook through, stirring occasionally. Serve with additional Parmesan cheese.
Easy Beef & Pasta
By Stephanie Boyle
Ingredients:
1 pound boneless beef sirloin steak, 3/4 inch thick
1 tbsp vegetable oil
1 can (10-3/4 oz) condensed tomato soup
1/2 cup water
1 bag (about 16 oz) frozen side dish seasoned pasta and vegetable combination
Directions:
1. Slice beef into very thin pieces. Heat oil over a medium-high heat. Add beef and cook until beef is browned and juices evaporate, stir often.
2. Add soup, water and vegetable combination and heat to a boil. Reduce heat to low. Cover and cook for 5 minutes or until beef and vegetables are done, stirring occasionally.
Makes 4 servings.
Tip: For easier slicing, place beef in the freezer until it is partially frozen for about 45-60 mins then remove from freezer and cut into thin slices.
Ingredients:
1 pound boneless beef sirloin steak, 3/4 inch thick
1 tbsp vegetable oil
1 can (10-3/4 oz) condensed tomato soup
1/2 cup water
1 bag (about 16 oz) frozen side dish seasoned pasta and vegetable combination
Directions:
1. Slice beef into very thin pieces. Heat oil over a medium-high heat. Add beef and cook until beef is browned and juices evaporate, stir often.
2. Add soup, water and vegetable combination and heat to a boil. Reduce heat to low. Cover and cook for 5 minutes or until beef and vegetables are done, stirring occasionally.
Makes 4 servings.
Tip: For easier slicing, place beef in the freezer until it is partially frozen for about 45-60 mins then remove from freezer and cut into thin slices.
Hearty Chicken Noodle Soup
By Stephanie Boyle
Ingredients:
2 cans (10-1/2 oz each) Condensed chicken broth
1 cup water
dash pepper
1 medium carrot, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
2 skinless, boneless chicken breast halves, cut up
1/2 cup uncooked medium egg noodles
Directions:
1. Mix broth, water, pepper, carrot, celery, and chicken in a saucepan and heat to a boil over medium-high heat.
2. Stir in the noodles and reduce heat to medium. Cook 10 minutes or until noodles are done stirring often.
Make 4 servings.
Tip: To save time buy precut celery and carrots from a supermarket salad bar.
Ingredients:
2 cans (10-1/2 oz each) Condensed chicken broth
1 cup water
dash pepper
1 medium carrot, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
2 skinless, boneless chicken breast halves, cut up
1/2 cup uncooked medium egg noodles
Directions:
1. Mix broth, water, pepper, carrot, celery, and chicken in a saucepan and heat to a boil over medium-high heat.
2. Stir in the noodles and reduce heat to medium. Cook 10 minutes or until noodles are done stirring often.
Make 4 servings.
Tip: To save time buy precut celery and carrots from a supermarket salad bar.
Subscribe to:
Posts (Atom)
