|
|
You are here: main
 articles
food article archive |
semi-Homemade
for the Holidays
Chocolate Mousse Napoleons,
Roasted Orange Cranberry Sauce,
Country Turkey Casserole,
Fruit Berry Streusel,
Green Bean Casserole and
Herb Roasted Turkey
 (Family Features) - Start a new holiday tradition this year - spend less time in
the kitchen! Enjoy more time mingling with family and
friends by creating delicious dishes that are quick, simple
and semi-homemade.
"Combining fresh ingredients with carefully chosen
prepackaged foods can save you precious time in the
kitchen," said Sandra Lee, author of "Semi-Homemade
Cooking." "During the holidays you can create your favorite
recipes in a few easy steps - with items available at your
local grocery store."
Begin by giving this year's turkey added flavor using a few
pantry staples. Try combining Swanson chicken broth, lemon
juice, basil, thyme and pepper together to create a quick
and easy mixture for basting.
Green Bean Casserole utilizes a delicious combination of
store-bought ingredients for its unique and distinctive
flavor. Campbell's Cream of Mushroom Soup, milk, soy sauce,
pepper, green beans and French fried onions are mixed
together then baked. More fried onions are sprinkled on top
to give a crunchy final layer.
And of course, to complete the perfect holiday meal, create
delectable, semi-homemade desserts with frozen Pepperidge
Farm Puff Pastry. Half the work is already done by using
this one ingredient! Simply add creamy chocolate mousse
between layers of the flaky pastry and top with a drizzle of
chocolate and a sprinkle of confectioners' sugar to create
Chocolate Mousse Napoleons.
Sandra Lee's Semi-Homemade Tips for the Holidays
The following are a few simple tips to help you plan this
year's festive holiday feast:
- Review recipes to determine where you can save time or
eliminate steps using everyday store-bought ingredients
- Thoughtfully experiment with your favorite fresh
ingredients and tried-and-true prepackaged foods to create
new holiday dishes that are quick, easy and delicious
- Display a creative centerpiece of sugared fruits on tiered
pedestal cake plates. Simply dip any whole fruit into egg
whites and then into finely ground white sugar. Arrange on
cake plates and let dry overnight
Chocolate Mousse Napoleons
Thaw Time: 30 minutes
Prep Time: 25 minutes
Bake Time: 15 minutes
1/2 package Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
1 cup heavy cream*
1/4 teaspoon ground cinnamon
1 package (6 ounces) semi-sweet chocolate pieces, melted and cooled
1 square (1 ounce) semi-sweet chocolate, melted
Confectioners' sugar
THAW pastry sheet at room temperature 30 minutes.
Preheat
oven to 400°F.
UNFOLD pastry on lightly floured surface. Cut into 3 strips
along fold marks. Cut each strip into 6 rectangles. Place 2
inches apart on baking sheet.
BAKE 15 minutes or until golden. Remove from baking sheet
and cool on wire rack.
PLACE cream and cinnamon in bowl. Beat with electric mixer
at high speed until stiff peaks form. Fold in melted
chocolate pieces. Split pastries into 2 layers. Spread 18
bottom halves with chocolate cream. Top with remaining top
halves. Serve immediately or cover and refrigerate
up to 4
hours.
DRIZZLE with melted chocolate and sprinkle with
confectioners' sugar just before serving. Makes 18
Napoleons.
*You can substitute 2 cups thawed frozen nondairy or dairy
whipped topping for heavy cream. Proceed as directed.
Roasted Orange Cranberry Sauce
Prep Time: 5 minutes
Cook Time: 25 minutes
1 package (12 ounces) fresh or frozen cranberries
1 cup coarsely chopped orange
1 cup packed brown sugar
1 teaspoon ground cinnamon
1 can (14 ounces) Swanson Chicken Broth (1 3/4 cups)
MIX cranberries, chopped orange, brown sugar and cinnamon in
roasting pan (17- x 15-inches). Pour broth over all.
ROAST at 450°F for 25 minutes or until mixture thickens.
Refrigerate until serving time. Makes 2 1/2 cups.
TIP: Make a day in advance and chill overnight.
Country Turkey Casserole
Prep Time: 10 minutes
Cook Time: 25 minutes
1 can Campbell's Cream of Celery or 98% Fat Free Cream of Celery Soup
1 can Campbell's Cream of Potato Soup
1 cup milk
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon pepper
4 cups cooked cut-up vegetables*
2 cups cubed cooked turkey or chicken
4 cups prepared Pepperidge Farm Herb Seasoned Stuffing
MIX soups, milk, thyme, pepper, vegetables and turkey in 3-quart shallow baking dish.
Top with stuffing.
BAKE at 400°F for 25 minutes or until hot. Serves 5.
*Use a combination of cut green beans and sliced carrots.
Fruit Berry Streusel
Prep Time: 10 minutes
Bake Time: 30 minutes
1 package Pepperidge Farm Frozen Puff Pastry Shells
1/3 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter or margarine, melted
1 can (21 ounces) fruit pie filling (blueberry, cherry or strawberry)
BAKE pastry shells according to package directions (steps 1 through 4).
MIX flour, sugar, cinnamon and butter until mixture
resembles coarse crumbs.
SPOON about 1/3 cup pie filling into each shell. Top with
crumb mixture. Bake 5 minutes. Remove from baking sheet and
cool on wire rack 10 minutes. Serve warm or at room
temperature. Serves 6.
Green Bean Casserole
Prep Time: 10 minutes
Cook Time: 30 minutes
1 can (10 3/4 ounces) Campbell's Cream of Mushroom or 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1 teaspoon soy sauce
Dash pepper
4 cups cooked cut green beans*
1 1/3 cups French's French Fried Onions, divided
MIX soup, milk, soy sauce, pepper, beans and 2/3 cup
onions in 1 1/2-quart casserole.
BAKE at 350°F for 25 minutes or until hot. Stir.
SPRINKLE with remaining onions. Bake 5 minutes. Serves 6.
*Use 1 bag (16 to 20 ounces) frozen green beans, 2 packages
(9 ounces each) frozen green beans, 2 cans (about 16 ounces
each) green beans or about 1 1/2 pounds fresh green beans
for this recipe.
Herb Roasted Turkey
Prep Time: 15 minutes
Cook Time: 4 to 4 1/2 hours
1 can (14 ounces) Swanson Chicken Broth (1 3/4 cups)
3 tablespoons lemon juice
1 teaspoon dried basil leaves, crushed
1 teaspoon dried thyme leaves, crushed
1/8 teaspoon pepper
1 12- to 14-pound turkey
MIX broth, lemon juice, basil, thyme and pepper.
ROAST turkey according to package directions, basting with
broth mixture.
STAND 10 minutes before slicing. Discard any remaining broth
mixture. Serves 14.
Slow-Roasted Turkey Gravy: Remove turkey from roasting pan.
Pour off fat. Mix 1 can (14 ounces) Swanson Chicken Broth
with 3 tablespoons all-purpose flour in roasting pan. Cook
and stir until mixture boils and thickens. Makes 1 3/4 cups.
Ultra Creamy Mashed Potatoes: Cook fresh potatoes in Swanson
Chicken Broth, instead of water, until tender. Drain and
reserve broth. Mash potatoes with some of the broth, light
cream, butter and pepper. Add additional broth, if needed,
until desired consistency.
Savory Vegetables: Simmer your favorite vegetables in
Swanson Chicken Broth until tender-crisp. No butter needed.
For more great holiday recipes, visit www.campbellsoup.com,
www.puffpastry.com and www.swansonbroth.com.
SOURCE: Campbell's Cooking Soups
Pepperidge Farm Puff Pastry
Swanson Broths
|
|
