Subject: Campbell's Snappy Macaroni & Cheese
From: Unicorn (unicorn@indenial.com)
Date: Thu Oct 26 2000 - 08:47:33 EDT
Food for Thought:
I long to accomplish a great and noble task, but it is my chief duty to
accomplish small tasks as if they were
great and noble. (Helen Keller)
Recipe of the Day:
A one-dish dinner that's a snap to make and delicious to eat, with the
flavorful convenience of Campbell's
Cheddar Cheese Soup.
Campbell's Snappy Macaroni & Cheese
Prep Time: 20 minutes
Cook Time: 30 minutes
2 cans Campbell's Cheddar Cheese Soup
1 1/2 cups milk
2 tbsp. Dijon-style mustard
1 1/2 cups frozen sugar snap peas
1 medium green or red pepper, diced
3 cups hot cooked elbow pasta
1/4 cup water
2 tbsp. butter or margarine, melted
4 cups Pepperidge Farm Corn Bread Stuffing
MIX soup, milk, mustard, snap peas, pepper and pasta in 3-qt. shallow
baking dish.
MIX water and butter. Add stuffing. Mix lightly. Sprinkle over soup
mixture.
BAKE at 400°F. for 30 min. or until hot. Serves 6 as a main dish or 8 as
a side dish.
Shopping List:
2 cans Campbell's Cheddar Cheese Soup
Pepperidge Farm Corn Bread Stuffing
Butter or margarine
Milk
Frozen sugar snap peas
Elbow pasta
Dijon-style mustard
Medium green or red pepper
Kitchen Clip:
Look for a square-shaped red or green pepper with rich, glossy color and
firm, thick-feeling skin. You can store
fresh peppers in the refrigerator for up to 5 days.
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