Subject: Pepperidge Farm Beefy Vegetable Skillet
From: Unicorn (unicorn@indenial.com)
Date: Thu Aug 17 2000 - 22:23:01 EDT
Food for Thought:
The reward of a thing well done is to have done it. (Ralph Waldo
Emerson)
Recipe of the Day:
This all-in-on delicious skillet made with Pepperidge Farm Stuffing is
just right for a summer day!
Pepperidge Farm Beefy Vegetable Skillet
Prep/Cook Time: 25 minutes
1 lb. ground beef
1 medium onion, chopped
2 medium zucchini, quartered lengthwise and sliced
1 can (about 14 1/2 oz.) stewed tomatoes
2 cups Pepperidge Farm Cubed Herb Seasoned Stuffing
2 tbsp. grated Parmesan cheese
COOK beef and onion in skillet until browned. Pour off fat.
ADD zucchini and tomatoes. Heat to a boil. Cover and cook over low heat
5 min. or until zucchini is tender.
Remove from heat.
ADD stuffing and cheese. Mix lightly. Cover and let stand 5 min. Serve
with additional cheese if desired.
Serves 4.
Shopping List:
Pepperidge Farm Cubed Herb Seasoned Stuffing
1 lb. ground beef
Grated Parmesan cheese
1 can (about 14 1/2 oz.) stewed tomatoes
Medium onion
2 medium zucchini
Kitchen Clip:
Summer is the peak season for zucchini ("summer squash"). Select
firm, medium-sized zucchini with
smooth, glossy, tender skins. Store zucchini, unwashed, in a plastic bag
in your refrigerator for up to 5
days.
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