Subject: Campbell's Cheesteak Pockets
From: Unicorn (unicorn@indenial.com)
Date: Fri Jan 07 2000 - 06:58:26 EST
Food for Thought:
In November you begin to know how long the winter will be. (Martha
Gellhorn, ?November Afternoon?)
Recipe of the Day:
Philadelphia lays claim to the original Cheesesteak Sandwich, but
Campbell?s creates a delicious version you can make and take anywhere in
just minutes!
Campbell's Cheesteak Pockets
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1724
Cook Time 15
1 tbsp. vegetable oil
1 medium onion, sliced
1 pkg. (14 oz.) frozen beef or chicken sandwich steaks, separated into 8
portions
1 can Campbell's Cheddar Cheese Soup
1 jar (about 4 1/2 oz.) sliced mushrooms, drained
4 pita breads (6?) cut in half, forming two pockets
HEAT oil in skillet. Add onion and cook until tender. Add sandwich
steaks and cook until browned. Pour off fat.
ADD soup and mushrooms and heat through. Spoon meat mixture into pita
pockets. Serves 4.
Shopping List:
1 can Campbell?s Cheddar Cheese Soup
1 pkg. (14 oz.) frozen beef or chicken sandwich steaks
4 pita breads (6?)
1 jar sliced mushrooms (about 4 1/2 oz.)
Vegetable oil
Medium onion
Kitchen Clip:
The Cheesesteak sandwich originated in South Philadelphia in the late
1920s and gained tremendous popularity among the Italian immigrants who
settled in the area. Its popularity has spread to a point today where
you can find Cheesesteaks served in eateries across the country and
celebrated on numerous Web sites.
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