A recipe from Campbell's Kitchen at http://www.campbellkitchen.com

Prep Time: 15 min. - Cook Time: 25 min.

Ingredients
 
2 tbsp. vegetable oil 
1 lb. boneless chicken breasts, cut into strips 
2 cups sliced mushrooms 
1 medium onion, chopped 
1 can (10 3/4 oz.) Campbell's®Cream of Chicken Soup 
1/2 cup nonfat plain yogurt 
1/4 cup water 
4 cups hot cooked medium egg noodles, cooked without salt 
Paprika 

Directions

HEAT half the oil in skillet. Add chicken and cook until browned, stirring often. Remove chicken.
ADD remaining oil. Add mushrooms and onion and cook until tender.
ADD soup, yogurt and water. Heat to a boil. Return chicken to skillet and heat through. Serve over noodles. Sprinkle with paprika. Serves 4.
 

From Campbell's Kitchen

Cajun Fish

Ingredients:

1 tbsp. vegetable oil
1 small green pepper, diced
1/2 tsp. dried oregano leaves, crushed
1 can (10 3/4 oz.) Campbell's® Tomato Soup OR Campbell's® Healthy Request® Tomato Soup
1/3 cup water
1/8 tsp. garlic powder
1/8 tsp. ground black pepper
1/8 tsp. ground red pepper
1 lb. fresh OR thawed frozen firm white fish fillets *
Hot cooked rice, cooked without added salt

Click above for cooking directions

A recipe from Campbell's Kitchen at www.CampbellsKitchen.com

Prep Time: 15 min. - Cook Time: About 8 hrs.

Ingredients:

1 1/2 lb. beef for stew, cut into 1" pieces 
2 tbsp. all-purpose flour 
1 tbsp. vegetable oil 
1 can (10 3/4 oz.) Campbell's® Beef Consommé 
1 cup Pace® Chunky Salsa 
1 cup coarsely chopped onion 
1 can (about 15 oz.) pinto beans, drained 
1 can (about 16 oz.) whole kernel corn, drained 
2 tbsp. chili powder 
1 tsp. ground cumin 
1/2 tsp. garlic powder OR 2 cloves garlic, minced 

Directions:

COAT beef with flour. Heat oil in skillet. Add beef and cook until browned.
PLACE beef, consommé, salsa, onion, beans, corn, chili powder, cumin and garlic powder in 3 1/2-qt. slow cooker.
COVER and cook on LOW 8 to 10 hr.* or until done. Serves 6.
*Or on HIGH 4 to 5 hr. 
 

A recipe from: Campbell's Kitchen at www.campbellskitchen.com

Prep Time: 10 minutes
Cook Time: 50 minutes

Serves: 4

Campbell's® Honey Barbecued Ribs

Ingredients:

4 lb. pork spareribs
1 can (10 1/2 oz.) Campbell's® French Onion Soup
3/4 cup ketchup
1/3 cup honey
1/2 tsp. garlic powder
1/2 tsp. ground black pepper

Directions:

CUT ribs into serving pieces. Place ribs in saucepot. Cover with water. Heat to a boil. Cover and cook over low heat 30 min. Drain.

MIX soup, ketchup, honey, garlic powder and black pepper in saucepan. Heat to a boil. Cook over low heat 5 min.

GRILL ribs for 20 min. or until done and glazed, turning and brushing often with sauce.

TIP: Serve with grilled corn-on-the-cob and a tossed green salad. For dessert serve sliced cantaloupe.

Click here for more from Recipe Of The Day

Ingredients

12 large fresh mushrooms
1/4 lb. Italian ground pork sausage
1 cup cornbread stuffing mix
6 green onions, finely chopped
1/2 cup shredded Cheddar cheese (2 oz.)
3 tbsp. butter or margarine, melted
2 tsp. garlic salt
1 tsp. ground black pepper

Click Stuffed Mushrooms  for instructions

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Click here for the Pork Ribs with Roasted Apples recipe

The most popular dish at the Nov. 16 "Bring some nibbles" Caracas Hash, was Carol Marzuola's Banana Bread. To share this delicious recipe, Carol is our guest Rincon chef this week.

EASY BANANA BREAD

Ingredients

2/3 cup shortening (can substitute margarine or butter)

1-3/4 cups sugar

2-2/3 cups sifted flour

3 tsp. baking powder

2/3 tsp. baking soda

1 to 2 cups mashed, ripe bananas

3 eggs

2 tsp. vanilla

Yes, it's ok to put those over-ripened, black bananas in the freezer because they make excellent banana bread. 

To prepare:

Lightly cream the shortening and sugar. Stir in all the other ingredients and mix well. Pour into greased & floured bread pans.  Bake at 300 deg. for 40-50 minutes. Banana breed freezes nicely, so you can double the recipe and make more loaves for later.

Enjoy! - Carol M

Chicken Cordon Bleu Pastries

Ingredients

1 lb. boneless, skinless chicken breast halves
3 cups shredded Monterey Jack cheese (12 oz.)
1/2 lb. chopped, cooked ham
1 (15 oz.) package refrigerated pie crusts

Instructions

1. Place chicken breasts in large skillet; add enough water to cover. Bring to a boil; reduce heat. Cover and simmer for 12 to 14 minutes or until chicken is tender and no longer pink. Remove chicken from skillet; cool.
2. Preheat oven to 400°F. Shred cooled chicken. Toss together chicken, cheese and ham. Cut each pie crust in half. Place one-fourth of the chicken mixture on one side of each pie crust half.
Brush edges with a little water. Fold pie crust over filling; press edges with fork to seal. Place pastries on ungreased baking sheet.
3. Bake for 15 to 20 minutes or until pastry is golden and filling is heated through. Cut each pastry in half.

Times

Baking Time:20 minutes

Preparation Time:20 minutes

Total Time:40 minutes