Archive | August, 2010

Ice Cream Bombe

31 Aug

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.


2-Step Creamy Chicken and Pasta

29 Aug


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.

Tired of Water? Read This!

27 Aug

Tired of Water? Read This!

Jamaican Red Beans

27 Aug

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.

Seafood Gumbo

27 Aug

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 
gumbo file(optional) 

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.

Tipsy Island Pie

27 Aug

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.

Coconut Topping:
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.

Peppered Hot Bacon Dressing

26 Aug

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.

Bacon Cheddar And Ranch Pita Chips

26 Aug

¼ cup olive oil 
1 ½ tbs ranch dressing mix 
3 (6”) pita rounds 
1/3 cup real bacon bits 
½ cup shredded cheddar cheese 

Preheat oven to 350. Combine olive oil and dressing mix in a small bowl. Split each pita bread into 2 rounds. Cut each round into 8 wedges. Place wedges on a lightly greased baking sheet. Brush rough side of each wedge with oil mixture. Sprinkle wedges with bacon bits and then cheese. Bake at 350 for 15 minutes or until crisp. Remove from oven, transfer to wire racks to cool. Makes 4 dozen.

Coconut Sour Cream Cake

25 Aug

1 pkg (18.25 oz) butter recipe cake mix 
1 container (16 oz) sour cream 
2 cups sugar 
4 cups sweetened flaked coconut 
1 ½ cups frozen whipped topping, thawed 

Preheat oven according to cake mix directions. Prepare cake mix according to package directions, using 2 (9”) round cake pans. Let cool as directed. Slice each cake layer horizontally in half, using a long serrated knife. While cake bakes, combine sour cream, sugar, and coconut in a bowl, stir well. Cover and chill 1 ½ hours. Reserve 1 cup sour cream mixture. Spread remaining sour cream mixture between cake layers. Fold whipped topping into reserved sour cream mixture. Spread on top and sides of cake. Place cake in an airtight container. Cover and chill at least 8 hours. Serves 12.

Apple Breakfast Sandwiches

25 Aug

1/3 cup firmly packed brown sugar 
2 tbs all purpose flour 
1/2 tsp ground cinnamon 
1 can (10 oz) refrigerated buttermilk biscuits 
1 cup shredded sharp cheddar cheese 
2 large apples, peeled, cored and cut into rings 
1 tbs butter or margarine, melted 

Combine first 3 ingredients in a small bowl, set aside. Separate biscuits and press each into a 3″ circle. Place on lightly greased baking sheets, sprinkle with cheese and top each with an apple ring. Sprinkle with reserved sugar mixture and drizzle with melted butter. Bake at 350 for 15 minutes or until crust is golden. Serve immediately. Serves 10.

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