3 c. hot cooked rice
1 lb. round steak, cut into 1/2″ thick strips
1 tbsp. paprika
2 tbsp. butter
1 1/2 cloves garlic, crushed
1 1/2 c. beef broth
1 c. onion, sliced
2 green peppers, sliced
2 tbsp. cornstarch
1/4 c. each of water and soy sauce
2 lg. tomatoes, cut (I used 1 can of stewed tomatoes)

Sprinkle meat with paprika,and brown meat in butter. Add garlic and broth and cornstarch and cover until thickens. Then add everything (except the rice) to the crock, cook for 4-6 hours. Serve over fluffy beds of rice.

These salmon patties are just the sort of dish that seafood lovers are looking for when they want some comfort.

INGREDIENTS

Salmon Cakes

1 (14 3/4 ounce) canned salmon
1 large egg
2 cups unseasoned bread crumbs
2 1/2 tablespoons tartar sauce
1/2 teaspoon garlic salt
1/2 teaspoon seafood seasoning
1/4 teaspoon freshly ground black pepper
Vegetable oil, for frying

In a medium bowl, combine salmon, egg, 2 tablespoons bread crumbs, tartar sauce, garlic salt, seafood seasoning, and black pepper in a bowl. Form into 4 patties.
Place remaining bread crumbs in a wide plate. Place patties in the
bread crumbs and press coating into the salmon cakes. Refrigerate patties
for an hour.

Heat 1/2 inch of oil in a medium skillet. Add cakes and cook until
browned on both sides, 3 to 4 minutes per side. Remove to a paper-
towel lined plate serve hot.

ENJOY!!!

When ever I make this it don’t last long.

8 oz.package of cream cheese
1 cup orange juice
4 oz.package instant vanilla pudding (dry)
4 oz.package orange jello (dry)
12 oz.container of cool whip
9-inch graham cracker pie crust
Beat cream cheese on high until smooth. Beat in orange juice,pudding mix and jello. Stir in half of the cool whip. Pour this mixture into the pie crust. Top with remaining cool whip. Refrigerate for three hours or overnight.

1 large tub Cool Whip
1 can crushed pineapple (drained)
1 cup chopped pecans
1 T lemon juice
1 10-oz can sweetened condensed milk
2 graham cracker pie crusts

Mix cool whip, crushed pineapples, lemon juice and nuts well.

Stir in sweetened condensed milk and mix well.

Fill pie crusts and refrigerate for 4 hours.

Serve chilled.

* 2 quarts vanilla ice cream, melted
* 1 package (5.9 ounces) instant chocolate pudding mix
* 2 graham cracker crusts (10 inches each)
* Whipped topping, optional

SERVINGS
12-16
CATEGORY
Dessert
METHOD
Freezer
PREP
10 min.
TOTAL
10 min.
DIRECTIONS

In a bowl, whisk melted ice cream and pudding mix for 2 minutes. Pour into crusts. Freeze until firm. Pies may be frozen for up to 2 months. Remove from the freezer 10 minutes before serving. Garnish with whipped topping if desired. Yield: 2 pies (6-8 servings each).
NUTRITIONAL INFO

Nutrition Facts: 1 serving (1 slice) equals 275 calories, 13 g fat (6 g saturated fat), 29 mg cholesterol, 329 mg sodium, 39 g carbohydrate, 1 g fiber, 3 g protein.

tasteofhome.com

A sweet, tangy glaze covers this tasty meatloaf that will have everyone requesting seconds.

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Yields: 8 servings
INGREDIENTS
1 pound ground beef
1/2 cup dry bread crumbs
1 egg
garlic powder to taste
1 dash Worcestershire sauce
1/3 cup ketchup
1/4 cup packed brown sugar
1/4 cup pineapple preserves

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
.
In a large bowl, combine the ground beef, bread crumbs, egg, garlic powder and Worcestershire sauce. Mix well, and place into a 9×5 inch loaf pan.
.
Bake in preheated oven for 30 to 50 minutes.
.
Meanwhile, in a separate medium bowl, stir together the ketchup, brown sugar and pineapple preserves. Pour over the meatloaf about 20 minutes before removing from oven.

Prep Time:10 min. Bake Time: 30 min

2 cans (10 3/4 oz each) Campbell’s Cream Of Mushroom Soup(Regular or 98% Fat Free)
1 Cup Milk
2 tsp. Soy Sauce
1/4 tsp. Ground Black Pepper
8 cups cooked cut green beans
2 2/3 cups French’s French Fried Onions

Mix soup, milk, soy, black pepper, beans and 1 1/3 cups onions in 3 qt casserole. Bake at 350 degrees F for 25 min or until hot. Stir. Sprinkle with remaining onions. Bake 5 min. Serves 10.

Www.campbellskitchen.com

1/2 cup butter
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 can (10 3/4 ounces) condensed cream of chicken soup
1 jar (4 ounces) sliced mushrooms, drained
1 jar (2 ounces) diced pimiento, drained
2 to 3 cups cubed cooked chicken
4 ounces spaghetti, cooked and drained
1 cup sour cream
1/4 cup grated Parmesan cheese

In a saucepan over low heat, melt butter. Add soups and mushrooms. Stir until well blended. Remove from heat; add pimiento, chicken, spaghetti, and sour cream. Turn mixture into a greased 13x9x2-inch baking pan. Sprinkle with Parmesan cheese. Bake, uncovered, at 350E for 30 to 35 minutes. Chicken and spaghetti recipe serves 4 to 6.

4 to 6 boneless chicken breasts
1 small box stove-top Cornbread Stuffing
1 (10oz) package frozen chopped broccoli (or mixture of broccoli & other veggies), thawed
1 can cream of broccoli with cheese soup (I use reduced-fat)
1/2 cup chicken broth
Lighly butter a 3 1/2-quart crockpot and place chicken breasts in the bottom. Mix together the remaining ingredients and place on top of chicken. Cover and cook on low 6 to 7 hours.
Serves 4.

Spice up your day with these cheesy enchiladas that are melt-in-your-mouth good!
Prep Time: 15 min. – Cook Time: 35 min.

Ingredients:
1 can (10 3/4 oz.) Campbell’s® Condensed Cheddar Cheese Soup
1/2 cup milk
2 cups diced cooked chicken
1/2 cup Pace® Chunky Salsa
1 can (about 4 oz.) chopped green chiles
1 tsp. chili powder
8 flour tortillas (8”)

Directions:
MIX soup and milk.
MIX 2 tbsp. soup mixture, chicken, salsa, chiles and chili powder.
SPREAD about 1/3 cup chicken mixture down center of each tortilla. Roll tortillas around filling and place seam-side down in greased 3-quart shallow baking dish.
POUR remaining soup mixture over enchiladas. Cover.
BAKE at 375°F. for 35 min. or until hot. Serves 4.

Serve with a selection of southwestern toppings such as shredded Cheddar cheese, prepared guacamole, sour cream, sliced jalapeño peppers, and sliced black olives.