Subject: Campbell's Broccoli Cheese Potato Topper
From: Unicorn (unicorn@indenial.com)
Date: Fri Jan 07 2000 - 06:52:16 EST
Food for Thought:
You may be disappointed if you fail, but you are doomed if you don?t
try. (Beverly Sills)
Recipe of the Day:
Another ?Souper Spud? from Campbell?s-cheesy, easy and homemade in
minutes!
Campbell's Broccoli Cheese Potato Topper
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1165
Prep/Cook Time: 10 minutes
1 can Campbell's Cheddar Cheese Soup
2 tbsp. sour cream or plain yogurt
1/2 tsp. Dijon-style mustard
1 cup cooked broccoli flowerets
4 hot baked potatoes, split
Chopped red pepper
MIX soup, sour cream, mustard and broccoli in saucepan. Heat through.
SPOON soup mixture over potatoes. Garnish with pepper. Serves 4.
Shopping List:
1 can Campbell?s Condensed Cheddar Cheese Soup
Sour cream or plain yogurt
4 baking potatoes
Broccoli flowerets
Dijon-style mustard
Red pepper for garnish
Timesaver Tip:
To bake potatoes, pierce potatoes with fork. Bake at 400°F. for 1 hr. or
microwave on HIGH 10 1/2 to 12 1/2 min. or until fork-tender.
Kitchen Clip:
Choose potatoes that are firm, nicely-shaped and free from blemishes.
When choosing Russet or Idaho Potatoes, best for baking, look for a
longer shape, rounded ends and rough brown skin. Store potatoes in a
dark, cool, well-ventilated place for up to 3 months.
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