Pineappple Barbecue Sauce
| 2 green bell peppers
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1 garlic clove, peeled and minced
1 jalapeno chile, cored, seeded and minced
1/2 cup pineapple juice
1 medium tomato, cored and chopped
1 cup fresh pineapple chunks
1 tablespoon Worcestershire sauce
4 tablespoons ketchup
1/2 teaspoon hot red pepper sauce
Freshly ground pepper
| Place the peppers, onion, garlic and chile in a large skillet with 2
tablespoons of water. Cook over low heat until the vegetables are soft, about
10 minutes, adding water by the tablespoon, if necessary, to prevent the
vegetables from burning. Add the pineapple juice and tomato. Cook the
combination, stirring often over medium-low heat until mixture is reduced
Add pineapple. Remove the mixture to a blender. Puree in batches until smooth.
Stir in Worcestershire sauce, ketchup, hot red pepper sauce and pepper.
Makes about three cups; 12 servings.
Hot and Spicy Barbecue
| 1 tablespoon minced ginger
1 large garlic clove, peeled and minced
1/4 cup finely chopped onion
1 (15-ounce) can tomato sauce
4 teaspoons brown sugar
1 teaspoon chili powder
2 teaspoons apple cider vinegar
1/4 teaspoon pepper
| Simmer the ginger and garlic until tender in 1 tablespoon water in a
small pot. Stir in onion, tomato sauce, brown sugar, chili powder and vinegar.
Simmer 10 minutes, stirring occasionally. Just before using, stir in the
Makes about 1 3/4 cups.
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Campbell's® Grilled Chicken
| 1 can (10 3/4 ounces) Campbell's® Tomato Soup
1 tbsp. soy sauce
1 tbsp. vinegar
1/4 tsp. ground ginger
1/8 tsp. garlic powder or 1 clove garlic, minced
4 boneless chicken breast halves
8 cups salad greens torn in bite-size pieces
|MIX soup, soy, vinegar, ginger and garlic.
GRILL chicken 15 min. or until done, turning and brushing often with soup
mixture. Cut chicken into thin strips.
HEAT remaining soup mixture to a boil. Arrange salad greens and chicken on
Serve with soup mixture.
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Campbells® Skillet Chicken &
1 tsp. ground cumin
1/8 tsp. garlic powder
1 lb. boneless chicken breasts, cut into strips
2 tbsp. vegetable oil
1 cup uncooked regular long-grain white rice
1 can Campbell's® Condensed Chicken Broth
1 1/4 cups water
1/2 cup Pace® Picante Sauce
2 cups frozen mixed vegetables
|MIX cumin and garlic. Season chicken with cumin mixture.
HEAT 1 tbsp. oil in skillet. Add chicken and cook until browned, stirring
often. Remove chicken.
HEAT remaining oil. Add rice and cook until browned, stirring. Stir in broth,
water and picante sauce. Heat to a boil. Cover and cook over low heat 10
STIR in vegetables. Return chicken to skillet. Cover and cook 10 min. or
until done. Serves 4.
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CHICKEN & DUMPLIN'
| 1/2 cup onion, chopped
1/2 cup celery, chopped
2 garlic cloves, minced
1/4 cup butter
1/2 cup flour
2 tsp sugar
1 tsp salt
1 tsp dried basil
1/2 tsp pepper
4 cup chicken broth
1 pack green peas (10 oz), frozen
4 cup chicken, cooked, cubed
2 cup prepackaged buttermilk biscuit mix
2 tsp dried basil
2/3 cup milk
| In a large saucepan, saute onion, celery and garlic in butter
until tender. Add flour, sugar, salt, basil, pepper and broth; bring to a
boil. Cook and stir for one minute; reduce heat. Add peas and cook for 5
minutes, stirring constantly. Stir in cubed chicken. Pour into a greased
13-in. x 9-in. x 2-in. baking dish.
Combine biscuit mix and basil in a bowl. Stir in milk with a
fork until moistened. Drop by tablespoonfuls onto casserole. Bake, uncovered,
at 350 for 30 minutes. Cover and bake 10 minutes more or until dumplings
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Chicken Fried Rice
| 1 cup chicken -- cooked and diced
1 tablespoon soy sauce
1 cup uncooked slow cook rice
1/4 cup salad oil
2 1/2 cups chicken broth
1/2 cup green onion -- chopped
1/4 cup celery -- thinly sliced
2 eggs -- slightly beaten
1 cup lettuce -- finely shredded
|Combine chicken and soy sauce let stand 15 min. Cook rice in hot oil
over medium heat til golden brown (may smoke) stir frequently. Reduce heat,
add chicken,soy sauce mixture and broth to rice simmer covered 20-25 min
or until rice is tender. Remove cover last few minutes to allow evaporation.
Stir in onion and celery cook uncovered until liquid is absorbed. Push rice
mixture to side add eggs and cook til almost set. Blend egg into rice. Stir
in lettuce and serve immediately.
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20-Minute Potato Salad
| 2 lb quartered medium red potatoes
1/4 c sliced green onions
1 sm red or green bell pepper, sliced
1/2 c Miracle Whip (or other) salad dressing
1 tbsp coarse ground mustard
|Add potatoes to boiling water; cook 12 minutes or until tender. Drain.
Toss with remaining ingredients; refrigerate. Makes 6 servings.
I hope you will enjoy these recipes. As I have told you before, should
you be looking for a special or "forgotten" recipe, please let me know and
I will join the search with you.
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