Campbell's Kitchen Recipe Collection by Publications Intl Ltd

By Publications Intl Ltd

The Campbell s Kitchen Recipe assortment is an easy-to-use 3-ring binder that includes recipes for relatives foodstuff, unique events, and celebration interesting. coloured tabs divide the cookbook into 5 sections:
kin Favorites
least difficult Prep Dishes
One-Dish Wonders
enjoyable meals for Kids
vacation & celebration Time

Each recipe is marked with certain icons: 5-Star favourite (as rated by means of consumers); half-hour or much less; effortless Prep (10 minute-preparation); and youngsters can assist. You ll are looking to test those best-loved recipes ready with Campbell s Soup products:
Tuna Noodle Casserole
red meat Stroganoff
Tasty 2-Step Chicken
Miracle Lasagna
eco-friendly Bean Casserole

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Additional info for Campbell's Kitchen Recipe Collection

Sample text

M’m! Good! Dorrance create d Campbell’s condensed condensed soups since 1897 soups, home cook when John Dorra s who wanted to nce came up create th with a way to rem ese sauces had ove water from so to make them up to make themselves. it easier for consum Now home cooks ers to use at home can add moisture . Dorrance was a tru and creaminess to e culinarian in ev their favorite recipe ery sense the hassle or of the word. He without time required to studied in Germ create one of any and these sauces fro developed a taste m scratch.

Cover and cook over low heat 45 min. ADD carrots and potatoes. Heat to a boil. Cover and cook over low heat 30 min. or until done. Remove bay leaf. Serves 6. 42 47 Suppers r ® Slow-Cooke ’s ll e b p ❖ Cam i❖ & Bean Chil f e e B ty r a e H . e: 8 to 10 hr . • Cook Tim in m 5 1 : e Prep Tim und beef 11⁄2 lb. gro ed ion, chopp 1 large on d arlic, mince mato Soup 2 cloves g3 BELL’S To P M A C ) z. ) d ⁄ 4 (1 n 1 ca r ns 1 ⁄2 cup wate kidney bea each) red z. o 5 (1 s n 2 ca powder 1 ⁄4 cup chili und cumin fat.

Use 3- to 31⁄2-lb. fully cooked half boneless ham for 12 servings. Prepare as above, but reduce remaining ingredients in half. 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.

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