Subject: Campbell's Creamy Pork Saute
From: Unicorn (unicorn@indenial.com)
Date: Wed Jan 16 2002 - 07:49:35 EST
Food for Thought:
The holy passion of friendship is so sweet and steady and loyal and
enduring in nature that it
will last through a whole lifetime, if not asked to lend money. (Mark
Twain)
Recipe of the Day:
A savory skillet so simple, so tasty and so right for a busy weekday
meal -- that's our Creamy
Pork Saute made with Campbell's Cream of Celery Soup.
Campbell's Creamy Pork Saute
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1381
Prep/Cook Time: 25 min.
1 lb. boneless pork loin
2 tbsp. vegetable oil
2 stalks celery, sliced
1 medium onion, chopped
1/2 tsp. dried thyme leaves, crushed
1 can Campbell's Cream of Celery or 98% Fat Free Cream of Celery Soup
1/4 cup water
4 cups hot cooked rice
SLICE pork into thin strips.
HEAT 1 tbsp. oil in skillet. Add pork and cook until browned, stirring
often. Remove pork.
HEAT remaining oil. Add celery, onion and thyme and cook until tender,
stirring often.
ADD soup, water and pork and heat through. Serve with rice. Serves 4.
Shopping List:
1 can Campbell's Cream of Celery or 98% Fat Free Cream of Celery Soup
1 lb. boneless pork loin
Rice
Vegetable oil
Celery
Medium onion
Dried thyme leaves
Kitchen Clip:
Pork out-forks other meats at the table, according to the National Pork
Board, whose research
shows that Americans eat pork and pork products more regularly than beef
or chicken. They cite a
National Eating Trends survey showing that 86% of Americans consume
fresh or processed pork
in-home regularly, compared to 83% eating beef and 73% eating chicken
regularly. Of course its
varieties give pork a slight edge, as this consumption includes not only
fresh pork chops and
loins, but bacon, sausage, ham and lunchmeat, giving pork a chance to
appear at meals throughout
the day.
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