Cooking with Campbell’s makes Dinner Easier

I think every cook in America probably has a few favorite dishes that have a can or 2 of Campbells soup in them. I certainly do. So I was very pleased the other day when I bought a handful of old cookbooks at a garage sale and the garage owner threw in a couple of little cooking booklets. One is from Campbells.

So I opened it up to see what treasures might be inside. Mind you, I’ve been to the Campbell’s website and even tried a few dishes from there and have been somewhat disappointed. The recipes tend to turn out a bit bland for me and I wind up adding spices before serving them.

However, I found a couple in this booklet that sound delicious!

This first recipe is from Christina Hurt of Ada, Oklahoma. That caught my eye because I’m in Oklahoma. This recipe won the second annual 20 minute recipe challenge grand prize! Way to go Christina!

Paprika Chicken with Sour Cream Gravy

1/2 cup flour

2 teaspoons paprika

1 teaspoon salt

1 teaspoon ground pepper

1 teaspoon garlic powder

1 teaspoon cayenne pepper

4 boneless chicken breast halves

1/4 cup butter or margarine

1 can Campbell’s Cream of Chicken or 98% fat free Cream of Chicken soup

1/4 cup sliced green onions

8 ounces sour cream

Mix flour and seasonings. Coat chicken with flour mixture.

Melt butter in skillet. Add chicken and cook until browned. Add soup and onions. Cover and cook over low heat 10 minutes or until done. Stir in sour cream. Serve with mashed potatoes or rice if desired. Serves 4.

Hearty Lasagna Soup

This recipe also looked delicious, but a little bland, so I’ve upped the spices a bit.

1 pound ground beef

1/2 teaspoon garlic powder

2 14-ounce cans beef broth with onion

1/2 white or yellow onion, diced

14 1/2 ounce can diced tomatoes

1/2 teaspoon dried Italian seasoning, crushed

1 1/2 cups uncooked mafalda or corkscrew pasta

1/4 cup grated parmesan cheese

Brown ground beef in skillet and pour off fat. Add broth, tomatoes, onions and seasonings and heat to a boil. Stir in pasta. Cook over medium heat 10 minutes or until pasta is done. Stir in cheese. Use additional cheese if desired. Serves 4.


Slow Cooker Relief for Summer Heat

Slow Cooker Relief for Summer Heat

Summer heat has arrived with a vengeance so I’ve been trying to remember any and all great dinner ideas that won’t heat up my kitchen. Digging around, I found a fun little recipe book full of slow cooker recipes. A lot of the recipes are awfully heavy for summer fare, but some are not.

Slow cookers offer tender, delicious meals without heating up the kitchen. Score!

This booklet is from General Electric and no doubt was included with a slower cooker at purchase. The booklet gives 2 sets of quantities for each recipe. One set for 3 to 4 1/2 quart cookers and one set for 5 to 6 1/2 quart cookers. I am using the quantities for the smaller cookers here, but the quantities GE gives for the big cookers is double that for small. So if you have a large cooker and want to fill it, just double these recipes.

Hawaiian Chicken

3 pounds boneless, skinless chicken breasts, halved

16 ounce can pineapple slices, drained

15 ounce can mandarin oranges, drained

1/ cup cornstarch

1/4 cup brown sugar, packed

2 tablespoons lemon juice

1/4 teaspoon salt

14 teaspoon ground ginger

Combine all ingredients in the slow cooker. Stir well. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours. Makes about 6 to 8 servings.

Tex-Mex Beef Barbecue

3 pounds beef brisket

18 ounce bottle hickory-smoked barbecue sauce

1 package chili seasoning

1 teaspoon chopped garlic

1 teaspoon lemon juice

1 teaspoon Worcestershire sauce

1/2 cup chopped onion

Combine all ingredients, except meat, in the crock. Stir well. Add meat and stir well to coat. Cover and cook on low for 10 hours or high for 5 hours. Remove the meat and shred. Return the meat to the crock. Stir well to combine. Serve on soft rolls. Makes 8 servings.

Orange-Juiced Pork Chops

6 ounce can frozen orange juice, undiluted

1/2 cup brown sugar, packed

1 teaspoon soy sauce

2 tablespoons cornstarch

1/2 teaspoon garlic powder

6 1-inch thick boneless, center-cut pork chops

Combine all ingredients, except the meat, in the crock. Stir well. Add the meat and stir well to coat. Cover and cook on low for 6 to 8 hours or on high for 3 hours. Makes 6 servings.

Asian Spareribs

2 tablespoons cornstarch

2 tablespoons teriyaki sauce

10 ounce jar duck sauce or sweet and sour sauce

3 pounds country-style pork spare ribs

Dissolve cornstarch in teriyaki sauce. Add duck sauce and put in crock. Stir well. Add the meat and stir well to coat. Cover and cook on low for8 hours or on high for 4 hours. Makes 4 servings.

Time to get the old crock pot out of the cupboard and dust it off. Quick and easy meals that won’t heat the kitchen are on their way.

Quesadillas are my go-to quick dinner at home, and they are great when I didn’t have a plan for dinner in advance. Slow cooking requires planning. Not my strong suit. Quesadillas don’t require planning. For  lots of great takes on the old quesadilla, check out 25 Quick & Easy Quesadilla Recipes. Only 99 cents for lots of inspiration.