Subject: Campbell's Szechuan Burgers
From: Unicorn (unicorn@indenial.com)
Date: Mon Feb 14 2000 - 08:54:09 EST
Food for Thought:
Let us love winter, for it is the spring of genius. (Pietro Aretino)--as
we celebrate winter's
mid-point.
Recipe of the Day:
Want to make a burger "souper"? Just cook it with Campbell's, as this
quick meal idea proves.
Campbell's Szechuan Burgers
Prep/Cook Time: 20 minutes
1 1/2 lb. ground beef
l can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
1/3 cup water
1/3 cup peanut butter
1 tbsp. soy sauce
1/4 tsp. garlic powder
l/8 tsp. crushed red pepper
6 round sandwich rolls, split
SHAPE beef into 6 patties, 1/2? thick.
COOK patties in skillet until browned. Pour off fat.
ADD soup, water, peanut butter, soy, garlic and red pepper. Heat to a
boil. Cover and cook over
low heat 5 min. or until patties are done. Serve on rolls. Serves 6.
Shopping List:
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
1 1/2 lb. ground beef
6 round sandwich rolls
Peanut butter
Soy sauce
Garlic powder
Crushed red pepper
Kitchen Clip:
Ground beef can come from any cut of beef and is a minimum 70% lean.
Ground chuck and ground
round are leaner, usually 80% and 85% to 90% lean, respectively. When
purchasing ground beef,
look for a bright red surface. Store ground beef in the coldest part of
your refrigerator,
unopened in its store packaging, for up to 2 days.
This archive was generated by hypermail 2b28 : Wed Mar 01 2000 - 00:00:03 EST