Chili Recipie Campbells Pork and Beans

8/10/2019 Chili Recipie Campbells Pork and Beans

1/8

campbells pork & beans chili recipeJan 26, 2009 8:50 PM

old recipe from a campbells pork and beans can for: Chili Con Carne:

1/4 pound ground beef

1/2 cup chopped onion1 medium clove garlic, mincedGenerous dash ground cumin seed1 can (16 ounces) Campbell's Pork & Beans in Tomato Sauce1/2 cup tomatoes and green chiliesIn saucepan, brown beef and cook onion with garlic and cumin until tender(use shortening if necessary); stir to separate meat. Add remainingingredients. Bring to boil; reduce heat. Simmer 10 minutes; stiroccasionally. Makes about 3 cups!

They called it a "Main Dish recipe suggestion". I hope this is the one!Print Recipe


2/8

Popcorn BallsRecipe courtesy Paula Deen

14 popcorn balls

Ingredients

2 cups sugar 1 1/3 cups water 1/2 cup light corn syrup 1 teaspoon white vinegar 1/2 teaspoon salt 1 teaspoon vanilla extract 18 cups popped corn

Directions

In a medium saucepan, combine sugar, water, syrup, vinegar, and salt. Cook over high heat until mixture reaches 255degrees F (hard-ball stage) on a candy thermometer. Stir in vanilla. Pour over popped corn, tossing gently to coat. Whenmixture is cool enough to handle, press popcorn into 3-inch balls with lightly greased hands. Cool completely on waxedpaper

Chocolate PopcornIngredients1cup sugar 1 tablespoon of vanilla

1cup light corn syrup

1stick butter

6 tablespoons cocoa1 teaspoon salt

16 cups popcorn

DirectionsOver medium heat, using a 4 quart pot, combine the sugar, corn syrup, butter, cocoa, and salt and bring to a

boil. Once the mixture is well mixed, add the popped corn. Cook and stir until popcorn is coated, approximately2 minutes. Cool mixture and shape into 3-inch balls.


3/8

APPLE UPSIDE DOWN CAKE

2 tbsp Butter1 1/6 cup brown sugar1/2 cup pecans, chopped

3 med apples, cored, peeled and thinly sliced2 tbsp lemon juice1 stick butter, softened1/3 cup sugar1 egg1/2 tsp vanilla2 cups flour1/2 tsp baking soda1 tsp baking powder1/2 tsp cinnamon1/2 tsp salt1/4 tsp nutmeg1/2 cup buttermilkwhipped creamIn a 9 x 9 pan, melt butter and spread evenly over bottom of pan. Spread 1/2 cup brownsugar evenly over butter. Sprinkle with pecans. Arrange apple slices over pecans.Sprinkle apples with lemon juice. Set aside. Cream together butter, sugar and remaining2/3 cup brown sugar until light and fluffy. Beat in egg and vanilla. Sift together allremaining dry ingredients and stir into butter mixture. Mix in buttermilk. Spread batter overapple slices, being careful not to displace apples.

Bake at 375F for 45 minutes or until done. Cool on wire rack for 10 minutes. Invert ontoserving platter. Slice into squares and garnish with whipped cream. Serve warm.

EASY CARAMEL CORN

16 c. popped popcorn1/2 c. butter1 c. brown sugar

1/4 c. white corn syrup1 tsp. vanilla1/2 tsp. baking sodaPut popped popcorn in a large brown paper bag. Melt butter and sugar over mediumheat in saucepan. Stir in corn syrup and stir until it comes to a boil. Remove from heatand add vanilla and soda. Stir until it is foamy. Pour over popcorn in bag and shake. Putin microwave on high for 35 seconds. Shake again and repeat 3 more times. Put into bigbowl and stir every 5 minutes until it cools and doesn't stick together.


4/8

STUFFED PUMPKIN

1 sm. pumpkin (8 or 9-inch diameter)1 c. chopped apples1 c. cranberries1 c. raisins1/2 c. chopped nuts

1/3 c. sugar1 tsp. lemon juice1/4 tsp. nutmeg1/4 tsp. cinnamonCut off pumpkin lid; remove seeds and wash pumpkin. Mix all ingredients and stuffpumpkin. Bake uncovered on a cookie sheet at 350 degrees for 35-40 minutes. Coverwith lid and bake an additional 20 minutes. May be served hot or cold with a dollop ofsour cream if desired.

CAJUN STYLE REMOULADE SAUCE

1/4 of a large red pepper1/2 stalk of celery1 green onion (including all the green)1/4 cup of fresh parsley leaves3/4 cup of mayonnaise2 tbs of dijon mustard2 tbs of ketchup2 tbs of horseradisha couple shakes of worstershire saucea couple shakes of tobasco sauce2 tsp of paprika1/4 tsp cayenne pepperPuree in food processor or blender until smooth


5/8

CARAMEL APPLE DUMPLINGS

6 apples, peeled and cored3 tbsp. raisins3 tbsp. chopped walnuts1/2 c. water1/2 c. granulated sugar

1/2 c. brown sugar, packed2 tsp. cinnamon1 c. Bisquick baking mix1 tbsp. sugar1 tbsp. butter, melted1/4 c. milkPreheat oven to 425 degrees. Grease baking dish, 12 x 7 x 2 inch. Arrange applesclose together in dish. Mix raisins and nuts; fill each apple. Pour water over apples.Mix the 2 sugars and cinnamon; sprinkle over apples. Bake 20 minutes.

Mix remaining ingredients until soft dough forms and beat vigorously. Gently smoothdough into ball on floured cloth-covered board. Knead 10 times. Roll into rectangle,11 x 7 inches, and place over hot apples. Cut criss-cross in dough on top of eachapple. Bake until brown, 20 to 25 minutes. Pour Caramel Sauce over top and servewith ice cream.

CARAMEL SAUCE:

3/4 c. brown sugar, packed1/4 c. light corn syrup2 tbsp. butter1/4 c. whipping cream1/2 tsp. vanillaHeat brown sugar, corn syrup, and butter to boiling over low heat, stirring constantly;remove from heat. Stir in cream and vanilla. Cool completely. Stir before serving.

APPLE DUMPLINGS WITH CARAMEL SAUCE

2 c. flour1 tsp. baking powder1/2 tsp. salt

2 tbsp. sugar2/3 c. milk6 tart applesSift the first 4 ingredients, then cut in butter and add milk. Roll out and cut in squaresor round pieces. Cut apples in half. Use apple in each dumpling. Pour the followingsauce over the dumplings when they are half baked, add butter.CARAMEL SAUCE:

1 c. brown sugar 1 c. white sugar 2 tbsp. flour Pinch of saltMix together then add 1 cup hot water and cook for 5 minutes.


6/8

CHOCOLATE OATMEAL NO-BAKE COOKIES

2 cups sugar1/2 cup cocoa1 stick butter1/2 cup milk1 tsp. vanilla

3 cups quick-cooking oatmeal1/2 cup peanut butterCombine sugar, cocoa, butter and milk in a saucepan. On medium heat, bring to aboil for one full minute.

Remove from heat. Stir in peanut butter (optional), vanilla and oatmeal.

Drop by spoonful onto wax paper. Let cool for at least 30 minutes


7/8

OLD-FASHIONED SOFT PUMPKIN COOKIES

These cookies are something different and great for afterschool with a big glass of milk.2 1/2 cups all-purpose flour1 teaspoon baking soda1 teaspoon baking powder1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg1/2 teaspoon salt1 1/2 cups granulated sugar1/2 cup butter (1 stick), softened1 cup LIBBY'S 100% Pure Pumpkin1 large egg1 teaspoon vanilla extractGlaze (recipe follows)PREHEAT oven to 350F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in mediumbowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, eggand vanilla extract until smooth. Gradually beat in flour mixture. Drop by roundedtablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes;remove to wire racks to cool completely. Drizzle Glaze over cookies.

GLAZE:

COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butterand 1 teaspoon vanilla extract in small bowl until smooth.

Cooks Note: For a variation add 1/2 cup chocolate chips or nuts to the recipe.

Estimated Times: Preparation - 10 minutes; Cooking - 18 minutes; Cooling Time - 2minutes cooling. yields 36 cookies.

2009 and / Socit des Produits Nestl S.A., Vevey, Switzerland, used withpermission. Submitted by: LIBBY'S Pumpkin


8/8

CORN AND CRAB CAKES

2 cans (6 oz each) crabmeat, drained1 can (8.25 oz) cream style corn2 medium scallions (green onions), trimmed and finely chopped1/2 teaspoon hot pepper sauce, such as Tabasco1 1/2 cups seasoned bread crumbs, divided

3 tablespoons canola or vegetable oilPreparation Time: Approximately 7 minutes

Cook Time: Approximately 8 minutes

Mix crabmeat, corn, scallions, hot sauce and 3/4 cup bread crumbs in a medium mixingbowl until well blended. Spread the remaining breadcrumbs on a sheet of foil and dividethe crab mixture into 8 even portions (about 1/3 cup each). Roll each portion in breadcrumbs until the surface is well coated, and form into 1/2-inch thick patties.

Heat a large non-stick frying pan over medium-high heat. Pour in some canola orvegetable oil (about 3 tablespoons). When the oil is hot, brown the crab cakes on bothsides, about 4 minutes per side.

Servings: 4

Nutritional Information Per Serving (including 3 tablespoons oil used in cooking): Calories 380; Totalfat 14g; Saturated fat 1. 5g; Cholesterol 75mg; Sodium 760mg; Carbohydrate 39g; Fiber 3g; Protein

24g; Vitamin A 2%DV*; Vitamin C 8%DV; Calcium 15%DV; Iron 15%DV *Daily ValueSubmitted by: Canned Food Fan

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Chili Recipie Campbells Pork and Beans