Subject: Campbell's 3-Cheese Pasta Skillet
From: Unicorn (unicorn@indenial.com)
Date: Sat Mar 16 2002 - 01:09:25 EST
Food for Thought:
Firelight will not let you read fine stories but it's warm and you won't
see
the dust on the floor. (Irish Proverb) Happy St. Patrick's Day!
Recipe of the Day:
A trio of cheeses teams with Campbell's Cream of Mushroom Soup for a
delicious-tasting, easy-to-make new style of pasta and cheese.
Campbell's 3-Cheese Pasta Skillet
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1801
Prep/Cook Time: 20 min.
3 cups uncooked corkscrew pasta
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
1 cup water
1/8 tsp. pepper
1 cup shredded two-cheese blend
1/3 cup grated Parmesan cheese
1 can (2.8 oz.) French's French Fried Onions
COOK pasta according to pkg. directions. Drain.
MIX soup, water, pepper, cheeses and 2/3 cup onions in skillet. Heat to
a boil.
ADD pasta and top with remaining onions. Cover and cook over low heat 2
min. or
until hot. Serves 6.
Shopping List:
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
Shredded two-cheese blend
Grated Parmesan cheese
Corkscrew pasta
1 can (2.8 oz.) French's French Fried Onions
Pepper
Kitchen Clip:
Be sure to cook pasta in enough water--at least what is called for on
the
package and then some. Salted water takes longer to boil so add the salt
after
the water boils.
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