Chicken and Stuffing Skillet

I can't wait to try this recipe . . . there hasn't been a Campbell's Kitchen recipe that I did not like. It has ingredients I already love . . . except that I will probably add mushrooms. This is one of those recipes that can be totally different using another flavor of soup, cheese or adding vegetables.


Ingredients:

1 tbsp. butter OR margarine
4 skinless, boneless chicken breasts
1 box (6 oz.) Pepperidge Farm® One Step Stuffing Chicken Mix
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1/2 cup shredded Cheddar cheese


Directions:

HEAT butter in medium skillet over medium-high heat. Add chicken and cook 12 to 15 min. or until no longer pink. Remove chicken.

PREPARE stuffing in skillet according to package directions except let stand 2 min.

RETURN chicken to skillet. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.

Serves 4.



Source: Campbell's Kitchen

German Chocolate Turtle Bars

Ingredients:

18 oz. German chocolate cake mix
3/4 cup melted margarine
5 oz. can evaporated milk
14 oz. pkg. caramels (50 candies)
1 cup chopped nuts
6 oz. pkg. chocolate chips


Directions:

Melt caramels with 1/3 cup (1/2 can) evaporated milk.

Mix together cake mix, margarine, 1/3 cup milk and nuts.

Press 1/2 of the cake mixture into 9x13 pan.

Bake at 350 for 6 minutes.

Sprinkle chocolate chips over crust. Pour on caramel mixture. Dab remaining dough over caramel layer.

Bake at 350 for 15-20 minutes.

Seafood Bisque

2 cans (10 3/4 ounces each) condensed cream
of mushroom soup, undiluted

1 can (10 3/4 ounces) condensed cream of
celery soup, undiluted

2 2/3 cups milk

4 green onions, chopped

1/2 cup finely chopped celery

1 garlic clove, minced

1 tsp Worcestershire sauce

1/4 tsp hot pepper sauce

1 1/2 pounds uncooked medium shrimp, peeled
and deveined

1 can (6 ounces) crabmeat, drained, flaked, and
cartilage removed

1 jar (4 1/2 ounces) whole mushrooms, drained

3 tbsp Madeira wine or chicken broth

1/2 tsp salt

1/2 tsp pepper

Minced fresh parsley



In a dutch oven or soup kettle, combine the first eight ingredients. Bring to a boil. Reduce the heat.

Add the shrimp, crab, and the mushrooms. Simmer, uncovered, for 10 minutes.

Stir in the wine or broth. Add the salt and the pepper.

Cook for 2-3 minutes longer.

Garnish with parsley.

Makes 10 servings


Source: Taste of Home

Seasoning mixes

I love making my own mixes . . . in my mixes, I use ground red pepper instead of black pepper . . . here are some general guidelines for several types of seasoning mixes:


CREOLE SEASONING
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

ITALIAN HERB SEASONING
1 teaspoon oregano
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon basil
1 teaspoon rosemary
1 teaspoon sage

SEAFOOD SEASONING
1 tablespoon ground bay leaves
2 1/2 teaspoons celery salt
1 1/2 teaspoons dry mustard
1 1/2 teaspoons black pepper
3/4 teaspoons ground nutmeg
1/2 teaspoons ground cloves
1/2 teaspoons ground ginger
1/2 teaspoons paprika
1/2 teaspoons red pepper
1/4 teaspoons ground mace (optional)
1/4 teaspoons ground cardamon (optional)

POULTRY SEASONING
1 tablespoon salt
1 tablespoon paprika
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground white pepper
1 teaspoon dry mustard
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground nutmeg

CHILI POWDER
3 tablespoons paprika
1 tablespoon ground cumin
2 tablespoons oregano
1 teaspoon red or cayenne pepper
1/2 teaspoon garlic powder