Subject: Campbell's Cheesesteak Pockets
From: Unicorn (unicorn@indenial.com)
Date: Fri May 18 2001 - 18:03:29 EDT
Food for Thought:
A host is like a general: it takes a mishap to reveal his genius.
(Horace)
Recipe of the Day:
Campbell's Cheddar Cheese Soup packs a pocketful of flavor and cooking
convenience in our version of the classic
cheesesteak sandwich.
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:
Pita is a round, flat bread of the Middle East made from white or whole
wheat flower. A whole pita can be used
as one pocket, filled from a cut at its top, or cut and split to form 2
pockets, such as for our Cheesesteak
Pockets, or cut into wedges to use as dippers.
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