By Publications Intl Ltd
The Campbell s Kitchen Recipe assortment is an easy-to-use 3-ring binder that comprises recipes for relatives nutrients, distinct events, and occasion exciting. coloured tabs divide the cookbook into 5 sections:
simplest Prep Dishes
enjoyable meals for Kids
vacation & celebration Time
Each recipe is marked with distinctive icons: 5-Star favourite (as rated by way of consumers); half-hour or much less; effortless Prep (10 minute-preparation); and youngsters may also help. You ll are looking to attempt those best-loved recipes ready with Campbell s Soup products:
Tuna Noodle Casserole
red meat Stroganoff
Tasty 2-Step Chicken
eco-friendly Bean Casserole
Read or Download Campbell's Kitchen Recipe Collection PDF
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Additional info for Campbell's Kitchen Recipe Collection
34 Notes 35 Swanson ® g e t a b le H o li d a y V e Prep/Cook ne er of margari 2 tbsp. le Broth Vegetab in Time: 25 m S t u f f in g . chestnuts, ) sliced water z. o (8 n ca 1 drained opped fresh ps coarsely ch cu 2 spinach RM Herb PERIDGE FA 4 cups PEPed Stuffing Season onion and mushrooms, carrots and Add in saucepot. uffing. HEAT butter boil. Stir in st a to t ea H until tender. d spinach , chestnuts an ADD broth Mix lightly. Serves 8. 36 cook Swanson® Ult ra Creamy Ma shed Potatoes Prep/Cook Tim e: 25 min.
Also delicious with Italian Sausage & Garlic and Mini-Meatball. 45 Campbell’s® Tuna & Pasta Cheddar Melt Prep/Cook Time: 20 min. ) solid-pack tuna, drained cup shredded Cheddar cheese tbsp. Italian seasoned bread crumbs tsp. melted butter COOK pasta in broth and water in skillet until just tender. Do not drain. ADD soup, milk and tuna. Top with cheese. Mix bread crumbs and butter. Sprinkle on top. Heat through. Serves 4. 46 Campbell’s Italian Vegetables and Pasta ® Prep/Cook Time: 25 min. 1 2 1 1 1 1 ⁄4 1 ⁄4 1 ⁄4 2 tbsp.
Let cool. Remove apricots and cut into strips. Reserve broth. Mix apricots, sugar and 1⁄4 cup reserved broth. PLACE ham in roasting pan. Bake at 325°F. for 2 hr. or until thermometer registers 140°F. (allow 15 min. per pound). Top with apricot mixture during last 30 min. of baking, basting frequently with pan drippings. HEAT butter in skillet. Add shallots and cook until tender. Add apricot preserves, mustard, orange rind and remaining broth. Heat to a boil. Cook over low heat 10 min. or until slightly thickened.