Subject: Campbell's Creamy Pork Saute
From: Unicorn (unicorn@indenial.com)
Date: Tue Aug 29 2000 - 17:22:51 EDT
Food for Thought:
The best inheritance a parent can give his children is a few minutes of
time each day. (O.A. Battista)
Recipe of the Day:
>From Campbell's Cream of Celery Soup comes a savory pork saute--quick and easy to make and delicious to serve!
Campbell's Creamy Pork Saute
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1381
Prep/Cook Time: 25 minutes
1 lb. boneless pork loin
2 tbsp. vegetable oil
2 stalks celery, sliced
1 medium onion, chopped
1/2 tsp. dried thyme leaves, crushed
1 can Campbell's Cream of Celery or 98% Fat Free Cream of Celery Soup
1/4 cup water
4 cups hot cooked rice
SLICE pork into thin strips.
HEAT 1 tbsp. oil in skillet. Add pork and cook until browned, stirring
often. Remove pork.
HEAT remaining oil. Add celery, onion and thyme and cook until tender,
stirring often.
ADD soup, water and pork and heat through. Serve with rice. Serves 4.
Shopping List:
1 can Campbell's Cream of Celery or 98% Fat Free Cream of Celery Soup
1 lb. boneless pork loin
Rice
Vegetable oil
2 stalks celery
Medium onion
Dried thyme leaves
Kitchen Clip:
When purchasing celery, look for rigid, crisp green stalks in a tightly
formed bunch, topped with crisp,
fresh-looking green leaves. Celery may be kept refrigerated in a plastic
bag for up to 10 days.
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