More Campbell's Soup Recipes

I tried out a couple more Campbell Soup recipes Saturday. They're simple and easy so I think they'd be good to use when we are camping with the Girl Scouts. Both of these are definite possibilities and we would make them again anytime. First I'll give you the recipes in the book and then I'll tell you what we did.
Campbell's Shortcut Stroganoff
1 Tbsp vegetable oil
1 lb. boneless beef sirloin steak strips
1 can (10 3/4 oz.) Campbell's Cream of Mushroom Soup
1 can Campbell's Condensed Beef Broth
1 Cup water
2 tsp Worcestershire sauce
3 cups Uncooked corkscrew pasta
1/2 cup sour cream
HEAT oil in skillet. Add beef and cook until browned and juices evaporate, stirring often.
ADD soup, broth, water Worcestershire and pasta. Heat to a boil. Cook over medium heat 15 minutes or until done, stirring. Add sour cream. Heat through. Serves 4.

Campbell's Southern Cornbread Chicken Pot Pie
1 can (10 3/4 oz) Campbell's Cream of Chicken Soup
1/8 tsp pepper
2 cups cubed cooked chicken or turkey
1 can (about 8 oz) whole kernel corn, drained
1 can (11 1/2 oz) refrigerated cornbread twist
PREHEAT oven to 425 F
MIX soup, pepper, chicken and corn in saucepan and heat through. Pour into 9" pie plate.
SEPERATE cornbread into 8 pieces along perforations. (Do not unroll dough.) Top hot soup mixture. Bake 15 minutes. or until cornbread is done. Serves 4.
What we did:
We basically did the first one just as the recipe says only we did it in the 10 inch Dutch oven instead.
The chicken pie we had to do a little different. I should have paid more attention to the recipe before we started. It is meant to fit into a 9 inch pie pan so it was spread a little thin in the 12 inch Dutch Oven. I should have doubled or even tippled the chicken mixture. You could easily cook the chicken in the Dutch oven, then add the other ingredients. I had already precooked the chicken while I was cooking chicken for something else. The corn bread we did completely different because we could not find the twists listed in the recipe. We just used a box of Jiffy Cornbread mix. I mixed it according to the package directions and topped off the chicken. It worked great and was actually a good amount for the crust. So we had a think crust with a thin layer of chicken but it was yummy. Next time I'll use the same amount of cornbread with more chicken filling. In the picture it looks a little pink instead of the brown it was. I don't know why. I tried to take it a couple different ways but still looked pink. And what's up with that face? Looks spooky but embarrassed.

Pigs in a cornfield near the apple orchard.

Sunday cooking mmm-mmm good. First we cooked Pigs In A Cornfield
I saw this recipe on the dutch oven cooking group and just had to try it. With a name like that how could I not?!
Here's the recipe as posted by Mark Wilkins:

Line the oven with standing half ears of corn on the cob. Stand links of Keilbasa Sausage in between the corn. In the center place some sliced potatoes, diced onion, diced celery, diced green chillies. Top with a can of Campbell's Southwest Pepper Jack soup. Season some pork of your choice, like pork chops. Place on top and then cover with another can of Pepper Jack soup. Cook til done. Best to do in a deep oven if possible allowing more head room. Very tasty one pot meal; you can substitute any flavors of soup you desire, or mix & match. Vary vegetables as well. Lot's of choices.

What we did: I used frozen 3-inch corn cobs they came 12 to a package. Too many for one pot so I arranged them in my 12-inch DO and the brand new 10-inch. Would like to try it with fresh corn. The frozen always seems kind of mushy to me. I used canned chopped green chilies. I used boneless pork but it was sliced a little thin and I didn't really buy enough for two pots but we made do. I did have enough keilbasa, potatoes, onions, carrots, and celery. I had only bought the 2 cans of soup so we had to stretch that a little but everything tasted great so I think it was enough to give it that flavor.

Next we made what I'll call Apple Spice Cake
We used a recipe from So Ca Chapter IDOS Cookbook called Convertable Dump Cake that was submitted by Doug Ernst
Basically you pick 2 cans (20 ounces with juice) of fruit, 1 box of cake mix, and one can of lemon lime soda, not diet.(or 2 sticks butter, sliced or melted)
We used 2 cans of Apple Pie Filling, covered with a box of Spice Cake mix, and poured in one can of Sierra Mist, barely stirred in with a few swirls with the end of the spoon and cooked for 45 minutes.
We served with Vanilla Ice Cream and it was a big hit! It's kind of a cross between apple pie, apple crisp, and cake. Whatever you call it, it's delicious!

New Table, New Recipe, (new diet?)

Well I've taken the next step - I'm up off the ground! I used my Gander Mountain $10 off coupon to purchase a Camp Chef table. So much nicer then bending over! So of course we had to try it out Tuesday night.
We used another recipe from the Southern California Chapter of the IDOS - Sharing Our Favorites Cook Book. This time one submitted by Mark Wilkins (director of Arizona Chapter)
HASH BROWN CASSEROLE
2 lb. pkg. frozen hash browns
16 oz. sour cream
1 can cream of chicken soup
1 stick butter
1/2 cup green onions chopped
2 cups sharp Cheddar cheese, shredded

Place potatoes in a greased 12-inch Dutch oven. Season with salt and pepper.
Melt butter (or at least cut into pads), combine with onions, sour cream and soup. Mix together well. Pour over potatoes and sprinkle with cheese. Bake 45 minutes at 35o degrees until completely warm and cheese has melted. Use 8 to 9 coals on the bottom and 15 to 16 on top.
Options: Add some diced ham or Italian sausage.

My Notes: The problem with some recipes that have been around for a while is that they change the packaging of some ingredients. To fool the consumer into thinking the prices have not gone up that much, they decrease the size of the package. My 2 pound package of hash browns was only 1 pound, 14 ounces. I thought this recipe made a lot of sauce for the amount of hash browns but that could be due in part to those 2 missing ounces. It was pretty soupy when I served it up but if we had had a little patience it did thicken up upon sitting and cooling. But it was getting late and we were hungry and it had taken a little longer than they said and we were hungry and it was getting late and yeah, we had no patience! I did not add ham or sausage but I had a few slices of bacon left over from Sunday so I diced it up and just sprinkled a little on the bottom and then some on top.
Now we need to lay off a little or find some "healthy" recipes so we don't end up gaining 100 pounds! That sounds like a plan but what am I going to use that new 10-inch Camp Chef Lewis and Clark oven I just bought today for. $19.97- how could I resist??!

Lessons and Inspiration from DO Dave

Sunday we attended a Dutch Oven demonstration at the Gander Mountain in Middleton, NY. Yeah it's 4 1/2 hours away but that's where the luna(tic) part of my name comes in. Actually it was a nice weekend. The husband and myself - no kids - no grandkids - just the 2 of us went down Saturday and spent the night to attend the demo in the morning. It was nice to get away even for that short time. We learned a lot from Dutch Oven Dave and enjoyed spending those few hours with him , his son, and his grandson. He explained a lot and cooked a mock cheese cake, biscuits, chicken pot pie, peach cobbler, and beef stew. It was a small class so we did plenty of sampling and shared with any passerby. It's amazing how a crowd will form when someone's handing out food.Though I've tried to teach myself the art of DO cooking it all makes so much more sense when you see how it works in person. The hubby, who had no background knowledge before attending the class, is ready to get into it. He's already decided we need another pot, maybe two. We came home with a lid lifter that is the best investment ever. No more lifting the lid with my little hook while steadying the lid with the other hand and having it tilt anyway and spill ashes into your food! This thing is great!! It's so secure and steady . We love it. So what do you do after a 4 1/2 hour drive to return home from a Dutch Oven Demonstration? Well you cook of course!! I'd already picked out a recipe and picked up the ingredients Friday. After re-seasoning the pot I looked for a recipe with bacon. Well this recipe has bacon!! I think I would cut back on the bacon next time. I might sprinkle some on the bottom and some on top and substitute ham for the rest of the layers. It was good but just too greasy!
This recipe was taken from the Southern California Chapter of the Dutch Oven Society - Sharing Our Favorites Cookbook. It's called Debbie Red Bear's Easy Breakfast (submitted by Rochelle Anderson)
1 1/2 lb. raw bacon or bulk sausage, cut into pieces
6 to 8 potatoes
1 large onion, chopped
mushrooms, sliced (optional)
garlic powder
salt
black pepper
5 to 6 eggs, beaten (optional)

In a cold 12-inch Dutch Oven, place a layer of raw meat on bottom. Next, layer potato slices on top of the meat, then onion and mushrooms. Season with garlic powder, salt and pepper.
Continue to layer until you run out of layering ingredients. Scatter meat on top layer. Bake at least 50 minutes at 375 degrees (9-10 coals on bottom, 20 coals on top). Stir minimally.
If adding the beaten eggs- when the potatoes are done, make a cavity in the center of the layers and pour the eggs in the opening. Bake for another 15 to 20 minutes or until the eggs are done.
Easy breakfast is done when the top meat layer is browned and the potato slices melt in your mouth. Serves 6 people. For more or less people, figure 1 potato/egg per person, add/remove meat to preference.

Here's what we did- We opted for the mushrooms to the chagrin of my daughter and stepson. We opted not to add the eggs. We weren't making breakfast and just wanted a potato dish. We did not stir at all. We did not count the coals. Just put a ring around the bottom edge and the top edge. Maybe a little more on top, replenishing a few as they burnt down. Because we didn't add the eggs, we just wanted to brown the top once the potatoes were done. So we covered the entire top to brown the bacon. It smelled so good cooking! Though it was just too greasy we couldn't stop eating it! ; )