Subject: Campbell's Cheesesteak Pockets
From: Unicorn (unicorn@indenial.com)
Date: Thu Jan 25 2001 - 20:25:15 EST
Food for Thought:
Now, as always, the most automated appliance in a household is the
mother.
(Beverly Jones)
Recipe of the Day:
Campbell's Cheddar Cheese Soup combines with beef sandwich steaks, onion
and mushrooms to pack a pita with easy meal convenience. A great idea
for this Sunday's Big Game!
Campbell's Cheesesteak Pockets
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1724
Prep/Cook Time: 15 minutes
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:
The classic cheesesteak sandwich debuted in South Philadelphia in the
late
1920s and became a favorite among the Italian immigrants who had settled
there. Today it is a favorite across the country.
This archive was generated by hypermail 2b28 : Thu Feb 01 2001 - 00:00:01 EST