Subject: Campbell's Skillet Beef and Shells
From: Unicorn (unicorn@indenial.com)
Date: Fri Jan 07 2000 - 06:59:06 EST
Food for Thought:
To know how to do something well is to enjoy it. (Pearl S. Buck)
Recipe of the Day:
This beef and pasta skillet is a quick weekday meal thanks to the
flavorful cooking ease of Campbell?s Tomato Soup. Serve it with a side
salad of crisp greens and cut vegetables.
Campbell's Skillet Beef and Shells
Prep/Cook Time: 40 minutes
1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
2 cans (10 3/4 ounces each) Campbell's Condensed Tomato Soup
1 soup can water
2 tablespoons Worcestershire sauce
2 cups dry medium shell macaroni
1/2 cup shredded cheddar cheese (2 ounces)
1.In medium skillet over medium-high heat, cook beef and onion until
beef is browned, stirring to separate meat. Pour off fat.
2.Add soup, water and Worcestershire. Heat to a boil. Add macaroni.
Reduce heat to low. Cover and cook 20 minutes or until shells are
cooked, stirring often.
3.Sprinkle with cheese. Let stand 5 minutes. Serves 4.
Shopping List:
2 cans (10 3/4 oz. each) Campbell?s Tomato Soup
1 lb. ground beef
Shredded cheddar cheese (2 oz.)
Medium shell pasta
Worcestershire sauce
Medium onion
Kitchen Clip:
Shell pasta, which translates to ?Conchiglie?--shells, is great as an
addition to soups or as a pasta salad base. Try it also in dishes that
call for traditional elbow macaroni.
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