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.


Rainbow Stew is Versatile and Delicious

I had a delicious dinner at a friend’s house recently, so of course I scammed the recipe from her. We had what she called Rainbow Stew. It’s actually her grandmother’s vegetable soup recipe and it’s very versatile. It also can be cooked on the stovetop or in a slow cooker.

Here’s the basic recipe:

Rainbow Stew

5 potatoes, chunked up

3 onions, chopped

1 can corn

1 can peas

1 can tomatoes

1 can tomato sauce

Salt and pepper to taste

1 spoon Crisco

1/2 can water for each can of vegetables

Combine all in slow cooker and cook all day on low or 4 to 6 hours on high.

Before serving, boil a small package of elbow macaroni separately according to package directions then drain and mix into stew. Allow stew to simmer with macaroni in it for a few minutes before serving.

So easy and simple, right? My friend said she often adds sliced fresh okra or celery when she has it on hand and it’s delicious with these additions.

She also often substitutes a can of diced tomatoes and green chilis for the plain tomatoes. This version is much spicier. The batch we ate, she substituted oregano and basil seasoned diced tomatoes instead of plain tomatoes. It was excellent.

She also noted that her grandmother sometimes adds tomato juice instead of water. This made me wonder whether it would be awesome to add chicken broth in place of the water. I think it would. I also think I would slice up some carrots and add them to the stew for even more color.

See what I mean about versatile? You can add (or delete) vegetables according to your family’s tastes, and even adjust the spices easily. And it’s a delicious meal that cooks itself in the slow cooker while you’re out living your life. Wonderful.

For more hearty, delicious dinner ideas, try Carver’s TomatoesCarver’s Tomatoes includes all of George Washington Carver’s 115 Tomato Recipes updated for today’s cooks. These were originally published in 1918 when Carver ran the Agriculture Department at the Tuskegee Institute under Booker T. Washington. His original pamphlet was a large part of his efforts to increase the popularity of tomatoes.

His recipes remain relevant through their use of common pantry and garden ingredients. Known for his personal frugality, most of these recipes are quite inexpensive to prepare and most are quite flexible, allowing the cook to create dishes to serve any number of people. The recipes are wide-ranging, from basic ketchups to soups and salads to dinner entrees.

Carver’s Tomatoes is available online for only $2.99 at Amazon, Barnes & Noble, Apple, Sony or Smashwords.