USA Food

Campbell's® Green Bean Casserole

INGREDIENTS

• 2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
• 1 cup milk
• 2 teaspoons soy sauce
• 1/4 teaspoon ground black pepper
• 8 cups cooked cut green beans
• 2 2/3 cups French's® French Fried Onions

DIRECTIONS

1. Stir soup, milk, soy sauce, pepper, beans and 1 1/3 cups onions in 3-qt. casserole.
2. Bake at 350 degrees F. for 25 min. or until hot. Stir.
3. Top with remaining onions. Bake for 5 min. more.

Serves 12, Prep Time 10 minutes, Cook Time 30 minutes

Moist and Savory Stuffing

INGREDIENTS

• 1 3/4 cups of Chicken Broth
• Generous dash ground black pepper
• 1 stalk celery, coarsely chopped
• 1 small onion, coarsely chopped
• 4 cups Herb Seasoned Stuffing (such as Pepperidge Farm) 

DIRECTIONS

Oatmeal Sourdough Rolls

INGREDIENTS

• 1 cup sourdough starter
• 1/2 cup warm water
• 3 tablespoons honey
• 1 tablespoon molasses
• 1 egg, lightly beaten
• 1/2 cup margarine
• 1/2 cup quick cooking oats
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 teaspoons yeast 

DIRECTIONS

 Serves 24, Prep Tim - 15 mins, Cook Time - 12 mins

Alabama Pulled Pig

What to buy:

• 3 cups apple cider vinegar
• 1/4 cup salt
• 1/4 cup brown sugar
• 4 tablespoons ground black pepper
• 2 tablespoons cayenne pepper
• 1/4 pound butter
• 1 quart water
• 5 pounds Boston butt roast

How to make it:

1. In a non-reactive saucepan, combine the cider vinegar, salt, brown sugar, black pepper, cayenne pepper, and butter. Bring to a rolling boil over medium-high heat. Mix in the water, and return to boil. Sauce the pork before smoking, and then every hour or so while it cooks.
2. Start the pork butt on a slow smoker using hardwood coals or charcoal briquettes and mesquite or apple wood chips. Smoke the pork for at least 6 hours and up to 10. The longer the smoke time, the deeper the 'smoke ring', a red ring of flavor, will penetrate.
3. After the meat has smoked for 6 to 10 hours, use aluminium foil to wrap the meat. Fold the edges of two sheets together to form a watertight seal. Place the meat in the centre and bring the edges up to the top, cupping the meat. Pour 1 cup of the sauce over the meat and then seal the foil tightly around the roast.
4. Place the meat package back on the smoker, or in a 350 degree oven (175 degrees C). If it is on the smoker, increase the heat. Cook the package until the meat pulls easily from the bone. This can be checked easily by pushing on the top of the foil package with an oven-mitted hand to test for softness. It will take up to 2 hours.
5. Once the meat is done, remove it from the smoker or oven and let it cool. Pull the pork from the bone and discard the fat and gristle. Pull the meat apart in large chunks about 1 inch wide by 4 inches long.
6. Place the meat chunks in a pan and pour about one cup of sauce for every 4 pounds of meat, or to taste. Heat until simmering. Serve immediately or let marinate for several days. The meat can also be pulled into smaller pieces using 2 forks, this is locally known as 'shredded pork'.

St. Louis Toasted Ravioli

2 tablespoons whole milk

1 egg

3/4 cup Italian seasoned bread crumbs

1/2 teaspoon salt (optional)

1/2 (25 ounce) package frozen cheese ravioli, thawed

3 cups vegetable oil for frying

1 tablespoon grated Parmesan cheese

1 (16 ounce) jar spaghetti sauce

Combine milk and egg in a small bowl. Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.

In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.

In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.

Serves 6, Prep Time - 15 mins, Cook Time - 10 mins

Peanut Butter Chocolate Cake

INGREDIENTS

1 (18.25 ounce) package devil's food cake mix

4 ounces cream cheese, softened

1/4 cup creamy peanut butter

2 tablespoons confectioners' sugar

1 cup whipped topping

1 cup whipping cream

1 cup semisweet chocolate chips

DIRECTIONS

Prepare and bake cake mix according to package directions, using a 9-in. fluted tube pan. Cool for 10 minutes before removing from pan to a wire rack.

In a small mixing bowl, beat cream cheese until smooth. Add the peanut butter and confectioners' sugar; beat until blended. Fold in whipped topping. Split cake in half horizontally; place bottom layer on a serving plate. Spread with the peanut butter mixture. Top with remaining cake. Refrigerate until chilled.

In a small heavy saucepan, bring cream to a boil. Reduce heat to low. Stir in chocolate chips; cook and stir until chocolate is melted. Refrigerate until spreadable. Frost top and sides of cake. Refrigerate until serving.

Restaurant-Style Buffalo Chicken Wings

INGREDIENTS:

• oil for deep frying
• 1/4 cup butter
• 1/4 cup hot sauce
• 1 dash ground black pepper
• 1 dash garlic powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 10 chicken wings

DIRECTIONS:

Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.

In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.

Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Slow Cooker Thanksgiving Turkey

Preperation Time - 15 minutes

Cooking Time - 8 hours

Servings - 12 people

INGREDIENTS

• 5 slices bacon
• 1 (5 1/2 pound) bone-in turkey breast, skin removed
• 1/2 teaspoon garlic pepper
• 1 (10.5 ounce) can turkey gravy
• 2 tablespoons all-purpose flour
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried sage

DIRECTIONS

1. Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain and crumble.
2. Spray a slow cooker with cooking spray. Place turkey in the slow cooker. Season with garlic pepper. In a bowl, mix the bacon, gravy, flour, Worcestershire sauce, and sage. Pour over turkey in the slow cooker.
3. Cover slow cooker, and cook turkey 8 hours on Low.

Dakota's Texas Style Chili

• 4 slices bacon, chopped
• 2 onions, chopped
• 8 cloves garlic, chopped
• 3 g dried oregano
• 2 g cayenne pepper
• 20 g paprika
• 40 g chili powder
• 6 g cumin
• 1815 g boneless beef chuck or rump, cut into 1/2-inch cubes
• 1125 ml water
• 1 (12 fluid ounce) can beer
• 4 canned Chipotle peppers in adobo sauce, seeded and minced
• 15 g cornmeal

In a heavy pot or Dutch oven, cook bacon over medium heat until crispy, stirring occasionally. Drain off excess grease, leaving enough to coat the bottom of the pan. Add onions and garlic; cook and stir until the onions are tender. Season with oregano, cayenne pepper, paprika, chili powder and cumin. Cook and stir for about 30 seconds to toast the spices.

Add the beef, water, beer, and chipotle peppers; bring to a boil. Reduce heat to low and simmer, uncovered, until beef is tender, 2 1/2 to 3 hours.

Serves 8, Prep Time - 20 mins, Cook Time - 3 hours

Taco Salad

INGREDIENTS

• 455 g lean ground beef
• 1 (1.25 ounce) package taco seasoning mix
• 448 g chili beans
• 448 g French dressing
• 1 head iceberg lettuce
• 406 g tortilla chips
• 225 g shredded Cheddar cheese
• 180 g chopped tomatoes
• 60 g sour cream
• 120 ml prepared salsa

DIRECTIONS

Bourbon Pecan Chicken

The recipe serves 8, preperation time is 20 minutes, cooking time is 10 minutes.

Ingredients:

1. Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
2. In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
3. Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.

Corn Dogs

What you need:

16 wooden skewers

• 140 g yellow cornmeal
• 125 g all-purpose flour
• 2 g salt
• 0.3 g black pepper
• 50 g white sugar
• 15 g baking powder
• 1 egg
• 235 ml milk
• 945 ml vegetable oil for frying
• 896 g beef frankfurters

What to do:

1. In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
2. Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
3. Fry 2 or 3 corn dogs at a time for 8 to 10 minutes, or until lightly browned. Drain on paper towels.

Hawaiian Banana Bars

INGREDIENTS

• 50 g shortening
• 3 ml vanilla extract
• 225 g mashed bananas
• 60 g chopped walnuts
• 7 g baking powder
• 220 g packed brown sugar
• 3 ml lemon juice
• 190 g all-purpose flour
• 3 g salt
• 40 g confectioners' sugar
• 2 g ground cinnamon

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch pan.
2. In large mixing bowl, mix shortening, brown sugar, vanilla, lemon juice and banana until well blended.
3. Sift together the flour, baking powder and salt. Add to the banana mixture; stir until well blended. Stir in chopped nuts. Pour into the prepared pan.
4. Bake for 30 to 35 minutes in the preheated oven.
5. While warm, cut into bars and remove from pan. Combine powdered sugar and cinnamon. Gently roll warm bars in sugar-cinnamon mixture.

Bat Cupcakes

INGREDIENTS

• 517 g chocolate cake mix
• 454 g prepared chocolate frosting
• 322 g fudge stripe cookies
• 168 g milk chocolate candy kisses, unwrapped
• 10 g red gel icing

DIRECTIONS

Prepare the cake mix according to package directions for cupcakes. Cool. Frost cupcakes with chocolate frosting.

Break the cookies in half, and press two halves into the top of each cupcake for wings, stripes facing the frosting. Place a chocolate kiss in front of the cookies with the point facing forward for the body. Make two beady little eyes with the red gel icing towards the point of the kiss.

Rocky Road Caramel Apples

6 Apples

6 Wooden sticks

1 Bag of individually wrapped caramels, unwrapped

30 ml Water

3 ml Vanilla extract

90 g Miniature marshmallows

180 g Chopped pecans, toasted

170 g Semisweet chocolate chips

Method:

Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.

Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan.

Combine the miniature marshmallows and pecans on a dinner plate. Roll the apples in the mixture to coat. Place on the aluminum foil and chill.

Put the chocolate chips in a microwave-safe bowl. Cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. Drizzle over the apples and return them to the refrigerator until ready to serve.

Pumpkin Halloween Fudge

 Serves 16

• 30 g butter
• 500 g white sugar
• 160 ml evaporated milk
• 180 g white chocolate chips
• 200 g marshmallow creme
• 185 g canned pumpkin
• 2 g ground cinnamon
• 5 ml vanilla extract

Line a 9x9 inch pan with aluminum foil, and set aside.

In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.

Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.

Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.

USA Bartlett Two-Way Quick Bread

Pear Sauce

Peel, core and slice 4 USA Pears. Place in saucepan with 1/2 cup water. Bring to boil; simmer, covered, about 15 to 20 minutes or until pears are tender. Puree in blender or food processor. Makes about 2 cups.

1 Northwest Yellow or Red Barltett Pear, pared, cored and sliced

1/2 teaspoon each salt and ground nutmeg

1 cup wheat bran flakes cereal

1/3 cup packed brown sugar

2 teaspoons baking powder 
 
1 cup Pear Sauce

1/3 cup raisins 

2 cups flour

1/3 cup oil

Topping  

1 egg

Combine Pear Sauce and Cereal; let stand until sauce is absorbed. Add oil. Combine remaining ingredients except sliced pear and Topping; add Pear Sauce mixture. Stir only enough to blend.

Turn into greased 8-1/2 x 4-1/2 x 2-1/2-inch loaf pan. Arrange pear slices on batter; sprinkle Topping over pears. Bake at 350° F 70 minutes or until wooden pick inserted near center comes out clean. Makes 1 loaf, about 12 servings. Topping Combine 1 tablespoon packed brown sugar and 1/4 teaspoon ground cinnamon; mix well.

Muffin Variation - Fill 12 greased muffin cups 2/3 full with batter. Bake at 375° F 30 minutes or until wooden pick inserted near center comes out clean. Makes 12 muffins.

Amish Cookies

Servings - 60, Prep Time - 10 mins, Cook Time - 10 mins

INGREDIENTS

METHOD

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.

In a large bowl, mix together the butter, oil, white sugar, and confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and cream of tartar. Stir into the sugar mixture until just combined. Drop dough by teaspoonfuls onto the prepared cookie sheets.

Bake for 8 to 10 minutes in preheated oven, or until bottoms are lightly browned. Remove from baking sheets to cool on wire racks.

Onion Rings - Southern Style

Ingredients 

945 ml oil for frying, or as needed , 250 g all-purpose flour ,10 g salt, 

4 g ground black pepper, 3 egg whites, 235 ml milk, 15 ml white vinegar

3 large sweet onions, peeled and sliced into thick rings

Instructions

Heat the oil in a large heavy skillet over medium-high heat, or deep-fryer to 375 degrees F (190 degrees C).

Place the flour in a shallow baking pan, and stir in 1 teaspoon of salt and 1 teaspoon of pepper. In a medium bowl, whisk together the egg whites, milk, vinegar, and remaining salt and pepper until frothy.

Dip the onion rings in the wet ingredients then into the flour mixture until coated. Then dip in the egg white mixture again, and then into the flour again.

Fry onion rings in the hot oil a few at a time so they are not crowded, until golden brown. Drain on paper towels, and serve immediately.

Serves 6

Georgia Peach Pound Cake

Serves 16. Preperation Time = 20 minutes, Cook Time = 1 hour & 10 minutes

Ingredients:

225g softened butter

400g white sugar

4 eggs

5ml vanilla extract

375g all-purpose flour

5g baking powder & 3g salt

340g fresh peaches, pitted and chopped

Method:

Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan.

Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.

Lemon Chicken Tenders

INGREDIENTS

• 1 g paprika
• 3 g salt
• 0.5 g pepper
• 3 large boneless, skinless chicken breasts, cut into 2-inch pieces
• 2 eggs, slightly beaten
• 110 g Italian seasoned bread crumbs
• 100 g sugar
• 120 ml lemon juice
• 3 g curry powder

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15x10-inch jelly roll pan.
3. Bake in preheated oven for 15 minutes, turning once.
4. In a small saucepan over medium-low heat, stir together sugar, lemon juice, and curry powder, stirring until sugar dissolves, about 5 minutes.
5. Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes more.

Serves 4, Cook Time - 20 mins, Prep Time - 15 mins

Pumpkin Bars

INGREDIENTS

• 4 eggs
• 335 g white sugar
• 235 ml vegetable oil
• 1 (15 ounce) can pumpkin puree
• 250 g all-purpose flour
• 9 g baking powder
• 5 g baking soda
• 5 g ground cinnamon
• 6 g salt 
• 85 g cream cheese, softened
• 115 g butter, softened
• 5 ml vanilla extract
• 250 g sifted confectioners' sugar

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
3. Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
4. To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.

24 Servings, Prep Time - 15 mins, Cook Time - 30 mins

Crustless Cranberry Pie

INGREDIENTS

• 125 g all-purpose flour
• 200 g white sugar
• 2 g salt
• 220 g cranberries
• 60 g chopped walnuts
• 115 g butter, melted
• 2 eggs
• 5 ml almond extract

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.
2. Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.

Serves 8, Prep Time - 15 mins, Cook Time - 40 mins

Chicken Salsa Verde

INGREDIENTS

• 1 (20 ounce) package Simply Potatoes® Southwest Style Hash Browns
• 227.2 g sour cream
• 455 g boneless skinless chicken thighs*
• 6 g ground mesquite or chipotle seasoning
• 160 ml salsa verde (green salsa)**
• 115 g shredded Monterey Jack cheese
• Chopped avocado
• Chopped green onions

DIRECTIONS

1. Heat oven to 400 degrees F. Spray 13x9 inch glass baking dish with nonstick cooking spray. Place Simply Potatoes® and sour cream in baking dish; stir together. Spread Simply Potatoes® evenly over bottom of baking dish. Rub both sides of each chicken thigh with mesquite seasoning. Place on top of potatoes. Cover; bake 40 to 45 minutes or until potatoes are tender.
2. Uncover; top chicken with salsa verde. Sprinkle with cheese. Continue baking, uncovered, 5 minutes or until cheese is melted. Serve chicken and potatoes with avocado and green onions.

Serves 4, Prep Time - 15 mins, Cook Time - 1hr 5 mins

Slow Cooker Carolina BBQ

INGREDIENTS

• 1 (5 pound) bone-in pork shoulder roast
• 20 g salt
• ground black pepper
• 355 ml apple cider vinegar
• 25 g brown sugar
• 20 ml hot pepper sauce
• 4 g cayenne pepper
• 6 g crushed red pepper flakes

DIRECTIONS

1. Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands.
2. Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the pork using tongs or two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on Low setting until serving.

FOOTNOTES

Serves 10, Prep Time - 15 mins, Cook Time - 12 hours

Southern Candied Sweet Potatoes

INGREDIENTS

• 6 large sweet potatoes
• 115 g butter
• 400 g white sugar
• 2 g ground cinnamon
• 3 g ground nutmeg
• 15 ml vanilla extract
• salt to taste

DIRECTIONS

1. Peel the sweet potatoes and cut them into slices.
2. Melt the butter or margarine in a heavy skillet and add the sliced sweet potatoes.