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Holiday Heroes
Sweet Potato and Spiced Pecan Soup With Chive Chantilly,
Holiday Vegetable Stuffing,
Chocolate Velvet Torte,
Chocolate Mini-Puffs and
Green Bean Casserole
 (Family Features) - Who is the hero in your house during the busy holidays? In
most cases, it's Mom to the rescue! Despite a very hectic
schedule, she always seems to find time to carefully plan
the holiday menu. After all, delighting family and friends
with a wonderful holiday feast is something she looks
forward to all year long.
When it comes to preparing your family's favorite holiday
dishes and treats, it makes sense to use ingredients you
know you can trust. From reliable pantry staples to simply
sophisticated frozen pastry, it's these unsung holiday
heroes that help to create an unforgettable meal and save
precious time in the kitchen.
Add an unexpected twist to this year's festivities with
Sweet Potato and Spiced Pecan Soup With Chive Chantilly.
Swanson Broth, an essential cooking ingredient at the
holidays and throughout the year, plays a starring role in
this stylish and savory appetizer. Developed by executive
chef Carlos GuĦa, from Commander's Palace in Las Vegas, this
dish taps into the flavors of the season and adds an elegant
flare to any occasion.
Green Bean Casserole, the quintessential holiday side dish,
is loaded with flavor, yet very easy to prepare. Campbell's
Cream of Mushroom Soup adds the perfect rich, creamy flavor
and texture to this beloved recipe.
Once everyone is finished enjoying the main course, top off
the holiday meal with an extraordinarily indulgent treat.
Semi-sweet chocolate and rich heavy cream are combined into
a mousse, spooned into a delicious Pepperidge Farm Puff
Pastry crust and chilled to create the Chocolate Velvet
Torte. This dessert is easily prepared, ensuring plenty of
time with friends and family.
Sweet Potato and Spiced Pecan Soup With Chive Chantilly
Prep Time: 30 minutes | Cook Time: 30 minutes
1 stick unsalted butter or margarine
1 large onion, coarsely chopped (about 1 cup)
4 cloves garlic, minced
5 1/4 cups Swanson Chicken or Organic Chicken Broth
2 bay leaves
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 large sweet potatoes, peeled and cut into cubes (about 4 cups)
1 1/2 cups heavy cream
1 tablespoon Louisiana-style hot sauce
1 tablespoon Worcestershire sauce
1 cup large pecan pieces
3 tablespoons thinly sliced fresh chives
HEAT butter in 6-quart saucepot over medium heat. Add onion
and garlic and cook until tender.
ADD broth, bay leaves, 1/4 teaspoon black pepper and
potatoes. Heat to a boil. Cover and cook for 10 minutes or
until potatoes are tender.
ADD 1 cup cream and heat through. Discard bay leaves.
PLACE one-third broth mixture in blender or food processor.
Cover and blend until smooth. Repeat with remaining broth
mixture. Return to saucepot and heat through.
MIX hot sauce, Worcestershire and remaining black pepper.
Add pecans; toss to coat. Spread pecans in single layer on
jelly-roll pan. Bake at 350°F for 15 minutes or until
lightly browned. Cool.
BEAT remaining cream with electric mixer until stiff peaks
form. Gently stir in chives, and season with salt and pepper
to taste. Divide soup mixture among 6 bowls. Top with chive
mixture and pecans. Serves 6.
Gravy as easy as 1, 2, 3!
For savory herb turkey gravy, simply heat 2 cans of
Campbell's Turkey Gravy, 6 tablespoons of turkey drippings,
1/4 teaspoon of pepper and 1/8 teaspoon of sage. Makes 2 1/2
cups.
Holiday Vegetable Stuffing
Prep Time: 15 minutes | Cook Time: 15 minutes
2 tablespoons butter or margarine
2 cups sliced mushrooms (about 6 ounces)
2 medium carrots, chopped (about 2/3 cup)
1 medium onion, chopped (about 1/2 cup)
1 can (14 ounces) Swanson Vegetable or Organic Vegetable Broth (1 3/4 cups)
1 can (8 ounces) sliced water chestnuts, drained
2 cups coarsely chopped fresh spinach leaves
4 cups Pepperidge Farm Herb Seasoned Stuffing
HEAT butter in saucepot over medium heat. Add mushrooms,
carrots and onion and cook until tender.
ADD broth, chestnuts and spinach. Heat to a boil. Stir in
stuffing. Mix lightly. Serves 8.
Chocolate Velvet Torte
Thaw Time: 30 minutes | Prep Time:
30 minutes
Bake Time: 20 minutes | Chill Time: 2 hours
1/2 package (17.3 ounces) Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
1 pound semi-sweet chocolate, cut up
1 cup heavy cream
1 egg yolk
1 pint raspberries or strawberries
THAW pastry sheet at room temperature for 30 minutes.
Preheat oven to 425°F.
UNFOLD pastry on lightly floured surface. Roll into 12-inch
square. Cut off corners to make a circle. Press pastry into
9-inch springform pan. Prick pastry thoroughly with fork.
BAKE for 20 minutes or until golden. Cool in pan on wire
rack.
PLACE chocolate and cream in saucepan. Heat and stir until
chocolate softens. Stir until smooth. Remove from heat. Add
some chocolate mixture into egg yolk and stir well. Return
egg mixture to remaining chocolate mixture and stir well.
Cook and stir for 1 minute. Pour mixture into pastry crust.
Cover and refrigerate until firm, about 2 hours.
GARNISH with raspberries. Serves 6 to 8.
Chocolate Mini-Puffs
Thaw Time: 30 minutes | Prep Time: 15 minutes
Bake Time: 10 minutes
1/2 package (17.3 ounces) Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
All-purpose flour
3 tablespoons sugar
1 cup heavy cream
1/3 cup unsweetened baking cocoa
Chocolate curls or chocolate sprinkles, unsweetened baking cocoa (optional)
THAW pastry sheet at room temperature for 30 minutes.
Preheat oven to 400°F.
UNFOLD pastry on lightly floured surface. Roll into 14- by 9-
inch rectangle. Cut into 24 rounds, using 2-inch cookie
cutter. Prick rounds with fork. Place 2-inches apart on
baking sheet. Brush with water and sprinkle with 1 1/2
teaspoons sugar.
BAKE for 10 minutes or until golden. Remove from baking
sheet and cool on wire rack.
BEAT cream, cocoa and remaining sugar in bowl until stiff
peaks form, using electric mixer at high speed. Split
pastries into 2 layers. Spread about 2 teaspoons chocolate
mixture on 24 bottom layers. Top with top layers and spoon
1 teaspoon chocolate mixture on each. Decorate with chocolate
curls or chocolate sprinkles and a dusting of cocoa, if
desired. Serve immediately or cover and refrigerate up to 4
hours. Makes 24 pastries.
Green Bean Casserole
Prep Time: 10 minutes | Bake Time: 30 minutes
1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom or 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's French Fried Onions
MIX soup, milk, soy, black 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 for 5 minutes.
Serves 6.
TIP: 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.
For more great holiday recipes, visit:
www.campbellsoup.com
www.puffpastry.com
www.swansonbroth.com
SOURCE: Campbell's Soups
Pepperidge Farm Puff Pastry
Swanson Broth
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