Subject: Campbell's Cheesesteak Pockets
From: Unicorn (unicorn@indenial.com)
Date: Wed Dec 12 2001 - 12:37:04 EST
Food for Thought:
I really do believe I can accomplish a great deal with a big grin. I
know some people find
that disconcerting, but that doesn't matter. (Beverly Sills)
Recipe of the Day:
Campbell's Cheddar Cheese Soup packs a pita pocket with flavor and
cooking ease--just right
for an easy meal after holiday shopping.
Campbell's Cheesesteak Pockets
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1724
Prep/Cook Time: 15 min.
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 (about 4 1/2 oz.) sliced mushrooms
Vegetable oil
Medium onion
Kitchen Clip:
Does slicing onions make you teary-eyed? Take away the tears by placing
the onion in the
freezer 15 minutes before slicing. This reduces the spray of onion oils
when you cut the
onion so your eyes won't tear up.
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