Browse Items (22 total)
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Chicken Broccoli Divan
CHICKEN BROCCOLI DIVAN CAMPBELL'S
MICROWAVABLE
1 lb. fresh broccoli, cut into spears, or 1 pkg.
(10 oz.) frozen broccoli spears, cooked and
drained.
1½ cups cubed cooked chicken or turkey
1 can Campbell's new Cream of Broccoli Soup
1/3 cup milk
½ cup shredded cheddar cheese
1 TB. butter, melted
2 TB. dry bread crumbs
1. In 9" pie plate or shallow casserole, arrange
broccoli; top with chicken. Combine soup
and milk; pour over chicken. Sprinkle with
cheese.
Card 1 Back:
2. Combine butter and bread crumbs; sprinkle
over cheese. Bake at 450 degrees for 15
minutes, or until hot. Or, cover with waxed
paper; microwave on HIGH 6 minutes, or until
hot, rotating dish halfway through heating.
Yield: 4 servings.
---
# Chicken Broccoli Divan
*Recipe by Campbell's*
*Yields 4 servings*
## Ingredients
- 1 lb. fresh broccoli, cut into spears, or 1 pkg. (10 oz.) frozen broccoli spears, cooked and drained
- 1 1/2 cups cubed cooked chicken or turkey
- 1 can Campbell's Cream of Broccoli Soup
- 1/3 cup milk
- 1/2 cup shredded cheddar cheese
- 1 Tbsp. butter, melted
- 2 Tbsp. dry bread crumbs
## Instructions
1. In a 9" pie plate or shallow casserole, arrange broccoli; top with chicken. Combine soup and milk; pour over chicken. Sprinkle with cheese.
2. Combine butter and bread crumbs; sprinkle over cheese.
3. **Oven method:** Bake at 450°F for 15 minutes, or until hot.
4. **Microwave method:** Cover with waxed paper; microwave on HIGH for 6 minutes, or until hot, rotating dish halfway through heating. -
Mix-Ups Sandwiches
MIX-UPS, SANDWICHES THE TAMPA TRIBUNE
1 can Spam ½ tsp. prepared mustard
1 c. grated cheddar 1 sm. onion, chopped
cheese Hot dog buns
2 boiled eggs, diced
¼ c. mayonnaise or salad dressing
Cube Spam. Stir in cheese, eggs, mayonnaise,
onion and mustard. Spoon into hot dog buns.
Wrap in foil. Seal tightly. Place on cookie
sheet. Bake 15 minutes at 400 degrees until
heated.
Card 1 Back: blank
---
# Mix-Ups Sandwiches
*The Tampa Tribune*
## Ingredients
- 1 can Spam
- 1 cup grated cheddar cheese
- 2 boiled eggs, diced
- 1/4 cup mayonnaise or salad dressing
- 1/2 tsp prepared mustard
- 1 small onion, chopped
- Hot dog buns
## Instructions
1. Cube Spam.
2. Stir in cheese, eggs, mayonnaise, onion, and mustard.
3. Spoon into hot dog buns.
4. Wrap in foil. Seal tightly.
5. Place on cookie sheet.
6. Bake 15 minutes at 400°F until heated. -
Impossible Chicken Taco Pie
IMPOSSIBLE CHICKEN TACO PIE THE TAMPA TRIBUNE
2 cups cut-up cooked chicken
½ cup chopped onion
2 tablespoons taco seasoning mix (½ packet)
1 cup buttermilk baking mix
1 cup milk
2 eggs
1 cup shredded Cheddar cheese
Heat oven to 400 degrees. Grease a 9" pie
plate. Mix chicken, onion and seasoning mix.
Sprinkle in plate. Stir baking mix, milk,
and eggs with fork until blended. Pour into
plate.
Bake 30-35 minutes or until knife inserted in
center comes out clean. Sprinkle with cheese.
Card 1 Back:
Bake 1-2 minutes longer or until cheese is
melted. Garnish with lettuce, tomatoes, olives
and sour cream, if desired.
Makes 6-8 servings.
NUTRITION DATA PER SERVING:
Calories - 378
Protein - 30 g
Sodium - 556 mg
Fat - 21 g
Fiber - 0 g
Carbohydrates - 16 g
Cholesterol - 158 mg
Calories from fats - 51%
---
# Impossible Chicken Taco Pie
*The Tampa Tribune*
*Makes 6–8 servings*
## Ingredients
- 2 cups cut-up cooked chicken
- 1/2 cup chopped onion
- 2 Tbsp taco seasoning mix (1/2 packet)
- 1 cup buttermilk baking mix
- 1 cup milk
- 2 eggs
- 1 cup shredded Cheddar cheese
## Instructions
1. Heat oven to 400°F. Grease a 9" pie plate.
2. Mix chicken, onion, and seasoning mix. Sprinkle into greased pie plate.
3. Stir baking mix, milk, and eggs with a fork until blended. Pour into plate.
4. Bake 30–35 minutes or until a knife inserted in the center comes out clean.
5. Sprinkle with shredded Cheddar cheese. Bake 1–2 minutes longer or until cheese is melted.
6. Garnish with lettuce, tomatoes, olives, and sour cream, if desired.
## Nutrition Data Per Serving
-
Impossible Cheeseburger Pie
Card 1 Front:
IMPOSSIBLE CHEESEBURGER PIE BISQUICK
1 pound ground beef 1½ c. chopped onion
½ tsp. salt ¼ tsp. pepper
1 c. shredded Cheddar 1½ cups milk
cheese (4 Oz.) 3/4 Bisquick baking mix
3 eggs
Heat oven to 400 degrees. Lightly grease 10"
pie plate. Cook and stir beef and onion until
brown; drain. Stir in salt and pepper. Spread
beef in pie plate; sprinkle with cheese. Beat
remaining ingredients until smooth, 15 seconds
in blender on high speed or 1 minute with hand
beater. Pour in pie plate. Bake until golden
brown and knife inserted in center comes out
Card 1 Back:
clean, about 30 minutes. Let stand 5 minutes;
garnish as desired. Refrigerate remaining
pie.
Yield: 6-8 servings.
NOTE: If using 9" pie plate, decrease milk to
1 cup, baking mix to ½ cup and eggs to 2.
HIGH ALTITUDE: Directions (3500-6500 feet): Bake
10" pie about 35 minutes; bake 9" pie 30-35
minutes.
---
# Impossible Cheeseburger Pie — Bisquick
*Yields 6–8 servings*
## Ingredients
- 1 pound ground beef
- 1 1/2 cups chopped onion
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup shredded Cheddar cheese (4 oz.)
- 1 1/2 cups milk
- 3/4 cup Bisquick baking mix
- 3 eggs
## Instructions
1. Heat oven to 400°F. Lightly grease a 10" pie plate.
2. Cook and stir beef and onion until brown; drain.
3. Stir in salt and pepper.
4. Spread beef mixture in pie plate; sprinkle with cheese.
5. Beat remaining ingredients (milk, Bisquick, and eggs) until smooth — 15 seconds in blender on high speed, or 1 minute with a hand beater.
6. Pour over beef and cheese in pie plate.
7. Bake until golden brown and a knife inserted in the center comes out clean, about 30 minutes.
8. Let stand 5 minutes; garnish as desired.
9. Refrigerate remaining pie.
### Notes on the Card
**For a 9" pie plate:** Decrease milk to 1 cup, baking mix to 1/2 cup, and eggs to 2.
**High Altitude (3,500–6,500 feet):** Bake 10" pie about 35 minutes; bake 9" pie 30–35 minutes. -
Spam Pizza
SPAM PIZZA THE TAMPA TRIBUNE
1 can Spam, grated
6 oz. medium cheddar cheese, grated
1 medium onion, finely chopped
1 8-ounce can tomato sauce
1 3-ounce can black olives, chopped
Mix all ingredients well and spread on Cuban
bread, French bread or hamburger buns. Heat
in 400 degree oven until cheese melts.
Card 1 Back: blank
---
# Spam Pizza
*The Tampa Tribune*
## Ingredients
- 1 can Spam, grated
- 6 oz. medium cheddar cheese, grated
- 1 medium onion, finely chopped
- 1 (8-oz.) can tomato sauce
- 1 (3-oz.) can black olives, chopped
## Instructions
1. Mix all ingredients well.
2. Spread mixture on Cuban bread, French bread, or hamburger buns.
3. Heat in a 400°F oven until cheese melts (approx. 10-15 minutes). -
Spam Burgers
SPAM BURGERS THE TAMPA TRIBUNE
1 can Spam 1 can tomato paste (small)
½ med. green pepper 8 oz. cheddar cheese,
½ med onion grated
Grind Spam, green pepper and onion; mix well.
Add tomato paste and cheese; mix well. Spread
on hamburger-bun halves and broil
Card 1 Back: blank
---
# Spam Burgers
*The Tampa Tribune*
## Ingredients
- 1 can Spam
- 1/2 medium green pepper
- 1/2 medium onion
- 1 small can tomato paste
- 8 oz. cheddar cheese, grated
- Hamburger buns
## Instructions
1. Grind Spam, green pepper, and onion; mix well.
2. Add tomato paste and cheese; mix well.
3. Spread on hamburger-bun halves and broil about 3-5 minutes until topping is bubbly and browning. -
South-of-the-Border Salad
Card 1 Front:
SOUTH-OF-THE-BORDER SALAD FLORIDA SEAFOOD
Florida Department of Natural Resources
Bureau of Marketing and Extensions Services
3900 Commonwealth Blvd.
Tallahassee Florida 32303
2 pounds smoked mullet, fresh or frozen
½ cup cooked, drained, garbanzo beans
½ medium heat lettuce, torn into 2" pieces
1 large peeled avocado, cut into 1" pieces
1 medium tomato, chopped
1 cup diagonally sliced celery
½ cup chopped green onions
½ cup grated carrot
1 cup shredded, mild Cheddar cheese
½ cup buttermilk-style salad dressing
Card 1 Back:
1 package (4 oz.) tortilla chips, lightly crushe
Thaw fish if frozen. Remove skin and bones.
Break fish into bite-size pieces. Combine all
ingredients except salad dressing and tortilla
chips. Toss well. Add dressing and tortilla
chips and serve immediately.
Makes 6 large servings.
---
# South-of-the-Border Salad
*Recipe by Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
*Makes 6 large servings*
## Ingredients
- 2 pounds smoked mullet, fresh or frozen
- 1/2 cup cooked, drained garbanzo beans
- 1/2 medium head lettuce, torn into 2" pieces
- 1 large peeled avocado, cut into 1" pieces
- 1 medium tomato, chopped
- 1 cup diagonally sliced celery
- 1/2 cup chopped green onions
- 1/2 cup grated carrot
- 1 cup shredded mild Cheddar cheese
- 1/2 cup buttermilk-style salad dressing
- 1 package (4 oz.) tortilla chips, lightly crushed
## Instructions
1. Thaw fish if frozen. Remove skin and bones.
2. Break fish into bite-size pieces.
3. Combine all ingredients except salad dressing and tortilla chips. Toss well.
4. Add dressing and tortilla chips and serve immediately. -
Scalloped Oysters
Card 1 Front:
SCALLOPED OYSTERS FLORIDA SEAFOOD
Florida Department of Natural Resources
Bureau of Marketing and Extensions Services
3900 Commonwealth Blvd.
Tallahassee Florida 32303
1 pint oysters, fresh or frozen
¼ cup sliced celery
2 tablespoons minced onion
½ cup margarine or butter
flavored cracker crumbs
3/4 cup milk
1 tablespoon minced parsley
1 teaspoon garlic juice
1 teaspoon lemon juice
1 teaspoon salt
Card 1 Back:
1/8 teaspoon pepper
½ cup grated Cheddar cheese
Thaw oysters. Remove any remaining shell parti-
cles. Simmer oysters in their liquor until
edges begin to curl. Remove from heat; drain.
In 10" frypan, saute celery and onion in mar-
garine until tender but not brown. Add remaining
ingredients, reserving ½ cup cracker crumbs and
cheese. Pour mixture into well-greased 1-quart
shallow baking dish. Combine remaining cracker
crumbs and cheese. Sprinkle crumb mixture over
casserole. Bake at 350 degrees for 15-20 min.
or until light golden brown.
Makes 3-4 servings. (May also be baked in indi-
vidual ramekins.)
---
# Scalloped Oysters
*Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
*Makes 3–4 servings*
## Ingredients
- 1 pint oysters, fresh or frozen
- 1/4 cup sliced celery
- 2 Tbsp minced onion
- 1/2 cup margarine or butter
- Flavored cracker crumbs
- 3/4 cup milk
- 1 Tbsp minced parsley
- 1 tsp garlic juice
- 1 tsp lemon juice
- 1 tsp salt
- 1/8 tsp pepper
- 1/2 cup grated Cheddar cheese
## Instructions
1. Thaw oysters. Remove any remaining shell particles.
2. Simmer oysters in their liquor until edges begin to curl. Remove from heat; drain.
3. In a 10" frypan, sauté celery and onion in margarine until tender but not brown.
4. Add remaining ingredients, reserving 1/2 cup cracker crumbs and cheese.
5. Pour mixture into a well-greased 1-quart shallow baking dish.
6. Combine remaining cracker crumbs and cheese. Sprinkle crumb mixture over casserole.
7. Bake at 350°F for 15–20 minutes or until light golden brown.
> May also be baked in individual ramekins. -
Cheddar Cheese and Pea Salad
CHEDDAR CHEESE AND
PEA SALAD
Makes 4 servings at 45¢ each.
4 ounces Cheddar cheese, shredded
(1 cup)
2 cups Sugar Snap peas, washed,
strung and cut into 1-inch pieces
¼ cup mayonnaise
2 tablespoons lemon juice
1 tablespoon chopped green onion
1. Combine cheese, peas, mayonnaise,
lemon juice and onion in medium-size
bowl; toss to mix; chill.
2. Serve on lettuce or in scooped out
tomatoes.
NOTE: You can store Sugar Snap peas
unwashed in plastic bags in the refrig-
erator. To freeze: Blanch peas for two
minutes; chill in ice for five minutes;
freeze on individual trays. When com-
pletely frozen, transfer to plastic bags
for storing. Do not can sugar snaps—
they do not stand up to the requisite
cooking time.
Back: blank
---
# Cheddar Cheese and Pea Salad
*Makes 4 servings at 45¢ each*
## Ingredients
- 4 oz Cheddar cheese, shredded (1 cup)
- 2 cups Sugar Snap peas, washed, strung, and cut into 1-inch pieces
- 1/4 cup mayonnaise
- 2 Tbsp lemon juice
- 1 Tbsp chopped green onion
## Instructions
1. Combine cheese, peas, mayonnaise, lemon juice, and onion in a medium-size bowl; toss to mix; chill.
2. Serve on lettuce or in scooped-out tomatoes.
> **Note:** You can store Sugar Snap peas unwashed in plastic bags in the refrigerator. *To freeze:* Blanch peas for two minutes; chill in ice for five minutes; freeze on individual trays. When completely frozen, transfer to plastic bags for storing. Do not can sugar snaps — they do not stand up to the requisite cooking time. -
Taco Salad (Mexican Chef's Salad)
do you have it? They claim it's just like
eating a taco but in a salad bowl. K.R.,
Tigard.
A.: Taco Salad has been popular for a
few years, and yes it is very much like a
taco but the ingredients are put together a
little differently. We also call it Mexican
Chef's Salad.
TACO SALAD
(Mexican Chef's Salad)
1 onion
4 tomatoes
1 head lettuce
4 ounces grated cheddar cheese
8 ounces 1000 Island or French
dressing
Hot sauce to taste
1 package tortilla chips (any size)
1 pound ground beef
1 can (15-ounce) drained kidney
beans
1/4 teaspoon salt
1 avocado, sliced
Chop onion, tomatoes, lettuce. Toss
with grated cheese, dressing and hot
sauce to taste. Slice and add avocado.
Brown beef; add kidney beans and salt.
Simmer for 10 minutes and mix into cold
salad. Decorate with tortilla chips, avoca-
do and tomato slices. Serve pronto.
Back: blank
---
# Taco Salad (Mexican Chef's Salad)
## Ingredients
- 1 onion
- 4 tomatoes
- 1 head lettuce
- 4 oz grated cheddar cheese
- 8 oz 1000 Island or French dressing
- Hot sauce to taste
- 1 package tortilla chips (any size)
- 1 lb ground beef
- 1 can (15 oz) kidney beans, drained
- 1/4 tsp salt
- 1 avocado, sliced
## Instructions
1. Chop onion, tomatoes, and lettuce.
2. Toss with grated cheese, dressing, and hot sauce to taste.
3. Slice and add avocado.
4. Brown beef; add kidney beans and salt.
5. Simmer for 10 minutes and mix into cold salad.
6. Decorate with tortilla chips, avocado, and tomato slices.
7. Serve pronto. -
Festive Broccoli Casserole
FESTIVE BROCCOLI CASSEROLE
½ cup chopped onion
½ cup chopped celery
2 tablespoons butter
1 (10-ounce) package chopped
broccoli
1 (10½-ounce) can cream of
mushroom soup
1 cup cooked rice
½ cup Cheese Whiz
½ cup grated Cheddar cheese OR
½ can french-fried onion rings
In a 1½-quart casserole, combine cel-
ery, onion, green pepper and butter. Mi-
crowave 3 minutes on high. Add broccoli
and microwave 5 minutes on high, stir-
ring once during cooking. Add rice, soup
and Cheese Whiz. Microwave 8 minutes
on high. Garnish with Cheddar cheese or
with onion rings. Microwave 1 minute on
high or until cheese melts or onion rings
are heated through.
Back: blank
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# Festive Broccoli Casserole
## Ingredients
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 Tbsp butter
- 1 (10-ounce) package chopped broccoli
- 1 (10 1/2-ounce) can cream of mushroom soup
- 1 cup cooked rice
- 1/2 cup Cheese Whiz
- 1/2 cup grated Cheddar cheese OR 1/2 can french-fried onion rings (for garnish)
## Instructions
1. In a 1 1/2-quart casserole, combine celery, onion, green pepper and butter.
2. Microwave 3 minutes on high.
3. Add broccoli and microwave 5 minutes on high, stirring once during cooking.
4. Add rice, soup and Cheese Whiz.
5. Microwave 8 minutes on high.
6. Garnish with Cheddar cheese or with onion rings.
7. Microwave 1 minute on high or until cheese melts or onion rings are heated through. -
Salmon Supper Casserole
Salmon Supper Casserole
1 can (7-3/4 oz.) salmon
3 cups cooked egg noodles
1 cup grated Cheddar cheese
1 cup frozen peas, thawed
1/4 cup sliced green onions
2 tablespoons minced parsley
1 can (10-3/4 oz.) condensed
cream of celery soup
1/2 cup dairy sour cream
1 tablespoon lemon juice
1/2 teaspoon dry mustard
Salt and pepper to taste
Grated Parmesan cheese
Drain and flake salmon, reserving liquid. Combine flaked salmon and liquid
with remaining ingredients, except Parmesan cheese. Place in buttered
2-quart casserole and sprinkle with grated Parmesan cheese. Bake at
375 degrees for 30 to 40 minutes. Garnish with slice of lemon and parsley.
Makes 6 servings.
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# Salmon Supper Casserole
## Ingredients
- 1 can (7-3/4 oz.) salmon
- 3 cups cooked egg noodles
- 1 cup grated Cheddar cheese
- 1 cup frozen peas, thawed
- 1/4 cup sliced green onions
- 2 Tbsp minced parsley
- 1 can (10-3/4 oz.) condensed cream of celery soup
- 1/2 cup dairy sour cream
- 1 Tbsp lemon juice
- 1/2 tsp dry mustard
- Salt and pepper to taste
- Grated Parmesan cheese
## Instructions
1. Drain and flake salmon, reserving liquid.
2. Combine flaked salmon and liquid with remaining ingredients, except Parmesan cheese.
3. Place in buttered 2-quart casserole and sprinkle with grated Parmesan cheese.
4. Bake at 375 degrees for 30 to 40 minutes.
5. Garnish with slice of lemon and parsley.