1 quart vanilla ice cream, softened
1 pkg(6 oz)semisweet chocolate morsels
1 tbs sugar
3 egg whites
2 tsp vanilla extract
1/2 cup chipping cream, whipped
garnishes:semisweet chocolate shavings, red maraschino cherries, fresh mint sprigs
Line a 5 cup mold with plastic wrap, spread ice cream evenly on bottom and sides of mold, and freeze 1 hour. Combine chocolate morsels and sugar in a 1qt mixing bowl, microwave at medium 3-3 1/2 minutes or until chocolate melts, stirring once. Beat egg whites(at room temperature)and vanilla until stiff peaks form. Gradually stir about 1/4 of chocolate mixture into egg whites, fold into remaining chocolate mixture. Fold in whipped cream. Spoon mixture into center of mold, cover and freeze until firm. To serve, let mold stand at room temperature about 10 minutes, invert onto a chilled serving plate. Remove plastic wrap, garnish with chocolate shavings, if desired. Return bombe to freezer until ready to serve. Garnish, if desired. Serves 8.
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast, cut up
1 (16 ounce) bag frozen pasta and vegetable blend
1 (10.75 ounce) can your favorite Campbell’s® Cream Soup*
1/2 cup water
Heat oil in skillet. Add chicken and cook until browned, stirring often.
Add vegetable pasta blend, soup and water. Heat to a boil. Cover and cook over low heat 10 minutes or until done.
Tip: *Delicious with Campbell’s® Cream of Chicken, Cream of Mushroom or Cream of Celery Soup.
2 cups dried red kidney beans, cleaned and soaked
6 cups unsalted chicken broth or water
2 medium onions, chopped
2 stalks celery, thinly sliced
2 tsp ham or chicken bouillon granules
2 tsp dried thyme
½ tsp ground allspice
¼ tsp ground black pepper
2 bay leaves
2-3 dried hot red chili pepper pods
2 tbs distilled white vinegar
Combine all of the ingredients except for the vinegar in a 3qt pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 2 hours, or until beans are soft and the liquid is thick. Add a little more liquid during cooking if needed. Remove the pot from the heat, and discard the bay leaves and pepper pods. Stir in vinegar, and serve hot, ladling the beans over brown rice if desired. Serves 7.
1 lb okra, sliced
1/4 cup plus 2 tbs butter or margarine, melted and divided
1/4 cup all purpose flour
1 bunch green onions, sliced
1/2 cup chopped celery
2 clove garlic, minced
1 can(16 oz)tomatoes, undrained
1 bay leaf
1 tbs chopped fresh parsley
1 fresh thyme sprig
1 1/2 tsp salt
1/2-1 tsp red pepper
2 quarts water
1 lb unpeeled medium size fresh shrimp
1/2 lb fresh crabmeat
hot cooked rice
Saute okra in 2 tbs butter in a large skillet until okra is lightly browned. Set aside. Combine remaining 1/4 cup butter and flour in a large iron skillet, cook over medium heat, stirring constantly, until roux is the color of chocolate(20-25 minutes). Stir in green onions, celery and garlic, cook until vegetables are tender. Combine roux, sauteed okra, tomatoes, bay leaf, chopped parsley, fresh thyme, salt, red pepper and water in a large dutch oven. Bring mixture to a boil, reduce heat, and simmer, uncovered, 2 hours, stirring occasionally. Peel and devein shrimp, add shrimp and crabmeat to okra mixture. Simmer an additional 10 minutes. Remove bay leaf. Serve gumbo over rice. Add gumbo file, if desired. Makes 2 1/2 quarts.
3/4 cup sugar
2 tbsp. flour
1/4 tsp. salt
In another bowl, fold the following together lightly:
1 egg slightly beaten
1 cup sour cream
1 tsp. vanilla
1 12 1/2-ounce crushed pineapple
3 medium bananas thinly sliced
1 tbsp. light rum
Add the sifted sugar, flour and salt to the mixture lightly folding to make a light batter. Bake batter in 9-inch pie plate in 450 degree oven for 10 minutes.
1/2 cup flour
1/4 cup brown sugar
1 cup shredded coconut
3 tbsp. butter (cut butter into flour, brown sugar and coconut)
Reduce oven heat to 350 degrees. Remove pie from oven and sprinkle coconut toping mixture evenly over pie. Continue baking for additional 40 minutes, or until knife inserted in middle of pie comes out clean. Cool pie until serving time. Serve with whipped cream.
1 cup chopped thick sliced bacon
1/2 cup chopped green onions
1/2 cup chopped yellow bell peppers
1/2 cup chopped red bell peppers
1/2 cup celery
1 cup chicken broth, divided
1/4 cup sugar
1/2 cup white wine vinegar
1 tbs cornstarch
Cook bacon in a large saucepan over medium high heat for 5 minutes or until almost done. Add onions, peppers and celery for 4-5 minutes. Drain and return bacon mixture to saucepan. Add 3/4 cup broth, sugar and vinegar. Stir until sugar dissolves. Combine cornstarch with remaining broth, stirring until smooth. Add bacon mixture and bring to a boil, stirring constantly. Boil, continuing to stir, for 1 minute. Serve immediately with favorite greens. Makes 2 cups.