Вы находитесь на странице: 1из 8

campbells pork & beans chili recipe

Jan 26, 2009 8:50 PM



old recipe from a campbells pork and beans can for: Chili Con Carne:

1/4 pound ground beef
1/2 cup chopped onion
1 medium clove garlic, minced
Generous dash ground cumin seed
1 can (16 ounces) Campbell's Pork & Beans in Tomato Sauce
1/2 cup tomatoes and green chilies
In saucepan, brown beef and cook onion with garlic and cumin until tender
(use shortening if necessary); stir to separate meat. Add remaining
ingredients. Bring to boil; reduce heat. Simmer 10 minutes; stir
occasionally. Makes about 3 cups!
They called it a "Main Dish recipe suggestion". I hope this is the one!
Print Recipe


















Popcorn BallsRecipe courtesy Paula Deen

14 popcorn balls

Ingredients
2 cups sugar
1 1/3 cups water
1/2 cup light corn syrup
1 teaspoon white vinegar
1/2 teaspoon salt
1 teaspoon vanilla extract
18 cups popped corn
Directions
In a medium saucepan, combine sugar, water, syrup, vinegar, and salt. Cook over high heat until mixture reaches 255
degrees F (hard-ball stage) on a candy thermometer. Stir in vanilla. Pour over popped corn, tossing gently to coat. When
mixture is cool enough to handle, press popcorn into 3-inch balls with lightly greased hands. Cool completely on waxed
paper

Chocolate Popcorn
In Ingredients
1cup sugar 1 tablespoon of vanilla
1cup light corn syrup
1stick butter
6 tablespoons cocoa
1 teaspoon salt
16 cups popcorn
Directions
Over medium heat, using a 4 quart pot, combine the sugar, corn syrup, butter, cocoa, and salt and bring to a
boil. Once the mixture is well mixed, add the popped corn. Cook and stir until popcorn is coated, approximately
2 minutes. Cool mixture and shape into 3-inch balls.

APPLE UPSIDE DOWN CAKE
2 tbsp Butter
1 1/6 cup brown sugar
1/2 cup pecans, chopped
3 med apples, cored, peeled and thinly sliced
2 tbsp lemon juice
1 stick butter, softened
1/3 cup sugar
1 egg
1/2 tsp vanilla
2 cups flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup buttermilk
whipped cream
In a 9 x 9 pan, melt butter and spread evenly over bottom of pan. Spread 1/2 cup brown
sugar evenly over butter. Sprinkle with pecans. Arrange apple slices over pecans.
Sprinkle apples with lemon juice. Set aside. Cream together butter, sugar and remaining
2/3 cup brown sugar until light and fluffy. Beat in egg and vanilla. Sift together all
remaining dry ingredients and stir into butter mixture. Mix in buttermilk. Spread batter over
apple slices, being careful not to displace apples.
Bake at 375F for 45 minutes or until done. Cool on wire rack for 10 minutes. Invert onto
serving platter. Slice into squares and garnish with whipped cream. Serve warm.
EASY CARAMEL CORN
16 c. popped popcorn
1/2 c. butter
1 c. brown sugar
1/4 c. white corn syrup
1 tsp. vanilla
1/2 tsp. baking soda
Put popped popcorn in a large brown paper bag. Melt butter and sugar over medium
heat in saucepan. Stir in corn syrup and stir until it comes to a boil. Remove from heat
and add vanilla and soda. Stir until it is foamy. Pour over popcorn in bag and shake. Put
in microwave on high for 35 seconds. Shake again and repeat 3 more times. Put into big
bowl and stir every 5 minutes until it cools and doesn't stick together.
STUFFED PUMPKIN
1 sm. pumpkin (8 or 9-inch diameter)
1 c. chopped apples
1 c. cranberries
1 c. raisins
1/2 c. chopped nuts
1/3 c. sugar
1 tsp. lemon juice
1/4 tsp. nutmeg
1/4 tsp. cinnamon
Cut off pumpkin lid; remove seeds and wash pumpkin. Mix all ingredients and stuff
pumpkin. Bake uncovered on a cookie sheet at 350 degrees for 35-40 minutes. Cover
with lid and bake an additional 20 minutes. May be served hot or cold with a dollop of
sour cream if desired.
CAJUN STYLE REMOULADE SAUCE
1/4 of a large red pepper
1/2 stalk of celery
1 green onion (including all the green)
1/4 cup of fresh parsley leaves
3/4 cup of mayonnaise
2 tbs of dijon mustard
2 tbs of ketchup
2 tbs of horseradish
a couple shakes of worstershire sauce
a couple shakes of tobasco sauce
2 tsp of paprika
1/4 tsp cayenne pepper
Puree in food processor or blender until smooth





CARAMEL APPLE DUMPLINGS
6 apples, peeled and cored
3 tbsp. raisins
3 tbsp. chopped walnuts
1/2 c. water
1/2 c. granulated sugar
1/2 c. brown sugar, packed
2 tsp. cinnamon
1 c. Bisquick baking mix
1 tbsp. sugar
1 tbsp. butter, melted
1/4 c. milk
Preheat oven to 425 degrees. Grease baking dish, 12 x 7 x 2 inch. Arrange apples
close together in dish. Mix raisins and nuts; fill each apple. Pour water over apples.
Mix the 2 sugars and cinnamon; sprinkle over apples. Bake 20 minutes.
Mix remaining ingredients until soft dough forms and beat vigorously. Gently smooth
dough into ball on floured cloth-covered board. Knead 10 times. Roll into rectangle,
11 x 7 inches, and place over hot apples. Cut criss-cross in dough on top of each
apple. Bake until brown, 20 to 25 minutes. Pour Caramel Sauce over top and serve
with ice cream.
CARAMEL SAUCE:
3/4 c. brown sugar, packed
1/4 c. light corn syrup
2 tbsp. butter
1/4 c. whipping cream
1/2 tsp. vanilla
Heat brown sugar, corn syrup, and butter to boiling over low heat, stirring constantly;
remove from heat. Stir in cream and vanilla. Cool completely. Stir before serving.
APPLE DUMPLINGS WITH CARAMEL SAUCE
2 c. flour
1 tsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
2/3 c. milk
6 tart apples
Sift the first 4 ingredients, then cut in butter and add milk. Roll out and cut in squares
or round pieces. Cut apples in half. Use apple in each dumpling. Pour the following
sauce over the dumplings when they are half baked, add butter.
CARAMEL SAUCE:
1 c. brown sugar 1 c. white sugar 2 tbsp. flour Pinch of salt
Mix together then add 1 cup hot water and cook for 5 minutes.
CHOCOLATE OATMEAL NO-BAKE COOKIES
2 cups sugar
1/2 cup cocoa
1 stick butter
1/2 cup milk
1 tsp. vanilla
3 cups quick-cooking oatmeal
1/2 cup peanut butter
Combine sugar, cocoa, butter and milk in a saucepan. On medium heat, bring to a
boil for one full minute.
Remove from heat. Stir in peanut butter (optional), vanilla and oatmeal.
Drop by spoonful onto wax paper. Let cool for at least 30 minutes


















OLD-FASHIONED SOFT PUMPKIN COOKIES
These cookies are something different and great for after
school with a big glass of milk.
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY'S 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)
PREHEAT oven to 350F. Grease baking sheets.
COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium
bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg
and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded
tablespoon onto prepared baking sheets.
BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes;
remove to wire racks to cool completely. Drizzle Glaze over cookies.
GLAZE:
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter
and 1 teaspoon vanilla extract in small bowl until smooth.
Cooks Note: For a variation add 1/2 cup chocolate chips or nuts to the recipe.
Estimated Times: Preparation - 10 minutes; Cooking - 18 minutes; Cooling Time - 2
minutes cooling. yields 36 cookies.
2009 and / Socit des Produits Nestl S.A., Vevey, Switzerland, used with
permission. Submitted by: LIBBY'S Pumpkin
CORN AND CRAB CAKES
2 cans (6 oz each) crabmeat, drained
1 can (8.25 oz) cream style corn
2 medium scallions (green onions), trimmed and finely chopped
1/2 teaspoon hot pepper sauce, such as Tabasco
1 1/2 cups seasoned bread crumbs, divided
3 tablespoons canola or vegetable oil
Preparation Time: Approximately 7 minutes
Cook Time: Approximately 8 minutes
Mix crabmeat, corn, scallions, hot sauce and 3/4 cup bread crumbs in a medium mixing
bowl until well blended. Spread the remaining breadcrumbs on a sheet of foil and divide
the crab mixture into 8 even portions (about 1/3 cup each). Roll each portion in bread
crumbs until the surface is well coated, and form into 1/2-inch thick patties.
Heat a large non-stick frying pan over medium-high heat. Pour in some canola or
vegetable oil (about 3 tablespoons). When the oil is hot, brown the crab cakes on both
sides, about 4 minutes per side.
Servings: 4
Nutritional Information Per Serving (including 3 tablespoons oil used in cooking): Calories 380; Total
fat 14g; Saturated fat 1. 5g; Cholesterol 75mg; Sodium 760mg; Carbohydrate 39g; Fiber 3g; Protein
24g; Vitamin A 2%DV*; Vitamin C 8%DV; Calcium 15%DV; Iron 15%DV *Daily Value
Submitted by: Canned Food Fan

Вам также может понравиться