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Campbelled Eggs
CAMPBELLED EGGS
1 can Campbell's Cream of Celery, Cream of Chicken,
or Cream of Mushroom Soup*
8 eggs, slightly beaten
Dash pepper
2 tablespoons butter or margarine
In bowl, stir soup until smooth; gradually blend in eggs and pepper. In 10-inch
skillet, melt butter; pour in egg mixture. Cook over low heat; do not stir. As
mixture begins to set around edges, gently lift cooked portions with spatula so
that thin, uncooked portion can flow to the bottom. Continue gently lifting
cooked portions until eggs are completely set, but still moist (about 8 minutes).
4 servings.
*or use 1 can Campbell's New England Clam Chowder
or Cream of Potato Soup.
Back:
Scrambled Eggs
Campbell Style
[image of eggs] + [image of Campbell's Soup can] =
M'm! M'm! Good!
(recipe on other side)
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# Campbelled Eggs
*Makes 4 servings*
## Ingredients
- 1 can Campbell's Cream of Celery, Cream of Chicken, or Cream of Mushroom Soup*
- 8 eggs, slightly beaten
- Dash of pepper
- 2 Tbsp butter or margarine
*\*or use 1 can Campbell's New England Clam Chowder or Cream of Potato Soup*
## Instructions
1. In a bowl, stir soup until smooth; gradually blend in eggs and pepper.
2. In a 10-inch skillet, melt butter; pour in egg mixture.
3. Cook over low heat; do not stir.
4. As mixture begins to set around edges, gently lift cooked portions with spatula so that thin, uncooked portion can flow to the bottom.
5. Continue gently lifting cooked portions until eggs are completely set, but still moist (about 8 minutes). -
Not Just Spinach Pie
NOT JUST SPINACH PIE
¼ cup olive or salad oil
½ cup chopped onions
¼ cup chopped scallions
2 pounds any combination of fresh
greens (spinach, chicory, collard
greens, kale)
¼ cup chopped parsley
1 teaspoon dried dill
½ teaspoon oregano
⅛ teaspoon pepper
⅓ cup milk
½ pound Feta cheese, finely
crumbled or 1 (8-ounce) carton
cottage cheese, well drained
¼ cup grated Parmesan cheese
4 eggs, lightly beaten
1 (10-ounce) package frozen patty
shells (6 shells), thawed
In a heavy 10 or 12-inch skillet, heat
oil; add onions and scallions, saute until
soft. Remove stems and damaged leaves
from greens. Wash thoroughly, pat dry;
chop coarsely. Stir greens into skillet.
Cover; cook 5 minutes. Add parsley, dill,
oregano and pepper; cook, uncovered, 10
minutes longer, until most of the liquid
has evaporated. Turn mixture into a large
bowl; stir in milk. Cool slightly; add
cheeses. Gradually stir in eggs, mixing
well. Set aside. Place 3 thawed patty
shells in a stack on a lightly floured board.
Roll out to form a 13x8-inch rectangle.
Line bottom of a 12x7x2-inch baking
dish with pastry; spread spinach mixture
over filling. Roll out remaining pastry
shells; fit over filling, pressing pastry gen-
tly against sides of dish; brush with melt-
ed butter; prick pastry to allow steam to
escape. Bake in a 425-degree oven for 25
minutes, until pastry is golden brown.
Cool slightly, cut in squares. Yields 6 to 8
Back: blank
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# Not Just Spinach Pie
*Yields 6 to 8*
## Ingredients
- 1/4 cup olive or salad oil
- 1/2 cup chopped onions
- 1/4 cup chopped scallions
- 2 pounds any combination of fresh greens (spinach, chicory, collard greens, kale)
- 1/4 cup chopped parsley
- 1 tsp dried dill
- 1/2 tsp oregano
- 1/8 tsp pepper
- 1/3 cup milk
- 1/2 pound Feta cheese, finely crumbled, or 1 (8-ounce) carton cottage cheese, well drained
- 1/4 cup grated Parmesan cheese
- 4 eggs, lightly beaten
- 1 (10-ounce) package frozen patty shells (6 shells), thawed
- Melted butter, for brushing (amount unspecified)
## Instructions
1. In a heavy 10 or 12-inch skillet, heat oil. Add onions and scallions; sauté until soft.
2. Remove stems and damaged leaves from greens. Wash thoroughly, pat dry, and chop coarsely. Stir greens into skillet.
3. Cover and cook 5 minutes. Add parsley, dill, oregano, and pepper; cook uncovered 10 minutes longer, until most of the liquid has evaporated.
4. Turn mixture into a large bowl; stir in milk. Cool slightly, then add cheeses. Gradually stir in eggs, mixing well. Set aside.
5. Place 3 thawed patty shells in a stack on a lightly floured board. Roll out to form a 13x8-inch rectangle.
6. Line the bottom of a 12x7x2-inch baking dish with the rolled pastry. Spread the spinach mixture over the pastry.
7. Roll out the remaining 3 patty shells; fit over the filling, pressing the pastry gently against the sides of the dish. Brush with melted butter; prick the pastry to allow steam to escape.
8. Bake in a 425°F oven for 25 minutes, until pastry is golden brown.
9. Cool slightly, then cut into squares.