Subject: Campbell's(R) Cheesesteak Pockets
From: Unicorn (unicorn@indenial.com)
Date: Mon Jul 08 2002 - 18:57:23 EDT
Food For Thought:
How far that little candle throws its beams! So shines a good deed in a
weary world. (William Shakespeare)
Recipe of the Day:
Campbell's(R) Cheddar Cheese Soup brings home the uniquely delicious
taste of the classic cheesesteak sandwich--a dinner delight ready in
only 15 minutes.
Campbell's(R) Cheesesteak Pockets
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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(R) 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(R) 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:
We owe the creation of the classic cheesesteak sandwich to South
Philadelphia, where it originated in the late 1920s and gained
tremendous popularity among the Italian immigrants who had settled
there. Its popularity is today so widespread that you will find
cheesesteaks served in eateries throughout the country.
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