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 1 can (10-3/4 ounces) Campbell’s Condensed Cheddar Cheese Soup
1/4 cup milk
1 tablespoon butter, melted
Dash ground red pepper
1 bag (16 ounces) frozen whole kernel corn, thawed* (about 3 cups)
1 can (4 ounces) Pace Diced Green Chiles
1 can (2.8 ounces) French fried onions (1-1/3 cups)
1. Stir the soup, milk, butter, pepper, corn, chilies and 2/3 cup onions in a 1-1/2-quart casserole.
2. Bake at 350 degrees F. for 25 minutes. Stir the vegetable mixture.
3. Sprinkle the remaining onions over the vegetable mixture. Bake for 5 minutes more or until the onions are golden brown. Makes 6 servings.
* To thaw the corn quickly, cut off 1 corner on bag, microwave on HIGH for 3 minutes.
Recipe and photo are from Campbell’s.
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 This easy, attractive, meatless dish is perfect for those times when you need to throw a dinner together quickly. Serve with a tossed salad for a complete meal.
1 red bell pepper, halved lengthwise and seeded
1 yellow bell pepper, halved lengthwise and seeded
2 teaspoons unsalted stick margarine
1 celery stalk, diced
1 onion, chopped
1 cup quick-cooking brown rice
1 cup low-sodium mixed vegetable juice
1 cup drained rinsed canned chickpeas
1/4 cup minced fresh parsley
Dash cayenne pepper
1/3 cup shredded part-skim mozzarella cheese
1. Place the bell pepper halves, cut-side up, in a 2-quart microwaveable casserole; add 2 tablespoons water. Microwave, covered, on High until softened, 4 minutes; invert the peppers and drain.
2. Meanwhile, in a large nonstick saucepan, melt the margarine. Add the celery and onion; cook, stirring as needed, until softened, about 5 minutes.
3. Add the rice and vegetable juice; bring to a boil, stirring as needed. Reduce the heat and simmer, covered, until the rice is tender, about 8 minutes. Stir in the chickpeas, parsley and cayenne; cook, stirring as needed, until heated through, about 2 minutes.
4. Divide the rice mixture evenly among the pepper halves; sprinkle evenly with the cheese. Return the peppers to the casserole; microwave, covered, on High until the cheese is melted, 4 minutes. Makes 2 servings.
Per Serving: 494 calories, 12 g total fat, 3 g saturated fat, 12 mg cholesterol, 231 mg sodium, 81 g total carbohydrate, 9 g dietary fiber, 21 g protein, 241 mg calcium.
Serving Provides: 2 breads, 2 fruit/vegetables, 3 protein/milks, 1 fat.
Points Per Serving: 9
Recipe and photo are from Weight Watcher’s “Simply the Best” cookbook. Recipe is credited to Carolyn Webb, Ontario Canada.
Emily's Favorite Recipes:
 A bowlful of this delicious stew is the perfect comfort food on a cold and dreary winter day!
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon pepper
2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
4 cups water
5 medium potatoes, peeled and cubed
2 medium onions, chopped
1-1/2 cups sliced carrots (1/2-inch pieces)
1 cupchopped celery
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
1 bay leaf
Browning sauce, optional
DUMPLINGS:
1-1/2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon rubbed sage
3 tablespoons shortening
3/4 cup milk
In a resealable plastic bag, combine flour, salt and pepper. Add beef a few pieces at a time and shake to coat. In a Dutch oven, brown meat in oil. Add water; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours.
Add the vegetables, parsley, thyme and bay leaf. Cover and simmer until meat and vegetables are tender, about 30 minutes. Discard bay leaf. Add browning sauce if desired.
For dumplings, combine the flour, baking powder, salt, thyme and sage. Cut in shortening until the mixture resembles coarse crumbs. Stir in milk until moistened.
Drop by heaping tablespoons onto simmering stew. Cover and simmer 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately. Yield: 10-12 servings.
Recipe and photo are from Taste of Home magazine. Recipe has been attributed to Anna Broschart, Elkins, West Virginia.
Emily's Favorite Recipes:
 If you are one of the millions of people who are becoming concerned by the amount of sugar that we find in virtually everything we buy, with the exception of fresh fruits and vegetables, you will find the following list unbelievable! I was totally amazed by how many different names there are for sugar. When you read the ingredient labels of foods you buy, watch for these other names for sugar!
Barley Malt
Beet Sugar
Brown Sugar
Buttered Syrup
Cane-Juice Crystals
Cane Sugar
Caramel
Carob Syrup sugar, brown sugar,
Corn Syrup Solids
Date Sugar
Dextran
Dextrose
Diastase
Diastatic Malt
Ethyl Maltol
Evaporated Cane Juice
Fructose
Fruit Juice
Fruit Juice Concentrate
Glucose
Glucose Solids
Golden Sugar
Golden Syrup
Grape Sugar
High-Fructose Corn Syrup
Honey
Invert Sugar
Lactose
Malt Syrup
Maltodextrin
Maltose
Mannitol
Molasses
Raw Sugar
Refiner’s Syrup
Sorbitol
Sorghum Syrup
Sucrose
Turbinado Sugar
Yellow Sugar
After reading this extensive list of names for sugar, I began to read the ingredients labels on some of the foods in my pantry. I actually found as many as 4 of these in the same product! Is it any wonder that we have a nation of obese and overweight people! Not to mention so many with the terrible disease, type 2 diabetes! Perhaps our medical and health organizations should take a closer look at the food manufacturing industry and find out why it is necessary to fill our food supply with such excessive amounts of sugar! Could it have any anything to do with the addictive nature of sugar?
Emily's Favorite Recipes:
Tender, flavorful chicken, vegetables, and pasta seasoned just right–totally delicious!
4 medium skinless, boneless chicken breast halves
1/2 teaspoon lemon-pepper seasoning
2 tablespoons olive oil
4 ounces refrigerated spinach or plain linguine
2 cloves garlic, minced
2 medium zucchini and/or yellow summer squash, cut into 1/4-inch slices
1/2 cup apple juice
2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 tablespoons dry white wine or chicken broth
2 teaspoons corn starch
1 cup halved cherry or grape tomatoes
Fresh rosemary sprigs (optional)
1. Sprinkle chicken with lemon-pepper seasoning. In a large skillet, cook chicken in hot oil over medium heat for 8 to 10 minutes or until chicken is no longer pink, turning once. Transfer chicken to a platter; cover and keep warm. Meanwhile, cook pasta according to package directions; drain and keep warm.
2. Add garlic to skillet; cook for 15 seconds. Add zucchini, apple juice and rosemary. Bring to boiling; reduce heat. Cover and simmer for 2 minutes.
3. In a small bowl, stir together wine and cornstarch; add to skillet. Cook and stir until thickened and bubbly; cook for 2 minutes more. Stir in tomatoes. Serve vegetables and pasta with chicken. If desired, garnish with rosemary sprigs. Makes 4 servings.
Recipe and photo are from Better Homes and Gardens magazine.
 A quick and easy way to perk up the taste of asparagus! Your family will love the creamy sauce!
1 can (10-3/4 ounces) Campbell’s Cream of Asparagus Soup
2 tablespoons milk
1-1/2 pounds asparagus, trimmed, cut into 1-inch pieces (about 3 cups)
or 2 packages (10 ounces each) frozen asparagus cuts
1. Stir the soup and milk in a 2-quart saucepan over medium heat to a boil, stirring occasionally.
2. Add the asparagus. Reduce the heat to low. Cover and cook for 10 minutes or until the asparagus is tender, stirring occasionally. Makes 6 servings.
Recipe and photo are from Campbell’s.
 This rich, creamy zucchini soup is so quick and easy to prepare yet tastes wonderful! Perfect for those cold weather evenings!
2 tablespoons chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1 cup water
1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon pepper
1 large zucchini, shredded
1 cup (4 ounces) shredded cheddar cheese
In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in the milk, water, bouillon, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add zucchini. Simmer, uncovered, for 10 minutes or until zucchini is tender. Stir in cheese until melted.
Yield: 4 servings.
Recipe and photo are from Taste of Home. This recipe has been credited to Mrs. Thomas Maust, Berlin, Pennsylvania.
When you need to have dinner on the table in a hurry, try this quick and easy recipe for scrumptious beef and vegetables served over hot cooked noodles!
1 17-ounce package refrigerated cooked beef tips with gravy
1/2 teaspoon dried basil, crushed
1/4 teaspoon ground black pepper
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup beef broth
1-1/2 cups sliced fresh mushrooms
1 cup packaged peeled baby carrots, halved lengthwise
1 cup loose-pack frozen small whole onions
12 ounces dried wide egg noodles (6 cups)
1. In a large saucepan, combine beef tips with gravy, the basil and pepper. Stir in soup and beef broth. Bring to boiling. Add mushrooms, carrots and onions. Return to boiling; reduce heat to low. Cover and simmer for 20 to 25 minutes or until vegetables are tender, stirring frequently.
2. Meanwhile, cook noodles according to package directions; drain. Serve meat mixture over noodles. Makes 6 servings.
Per serving: 364 cal., 8 g fat (2 g sat. fat), 87 mg chol., 903 mg sodium, 51 g carbo., 4 g fiber, 22 g pro.
Recipe and photo are from Better Homes and Gardens magazine.
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