Marvelous Recipes

Delicious doesn’t have to mean slaving for hours in the kitchen! Try this slow-cooked, herbed turkey breast and see what I mean!

1 can (10 3/4 ounces) Campbell’s Condensed Cream of Mushroom Soup
( Regular or 98% Fat Free)
1/2 cup water
4-1/2 to 5 pound turkey breast*
1 teaspoon poultry seasoning
1 tablespoon chopped fresh parsley
Hot mashed potatoes

1. Stir the soup and water in a 3-1/2 to 6 quart slow cooker. Rinse the turkey with cold water and pat dry. Rub the turkey with the poultry seasoning and place in cooker. Sprinkle with the parsley.

2. Cover and cook on LOW for 8 to 9 hours**. Insert meat thermometer into thickest part of meat, not touching bone, to check for doneness and cook until thermometer reads 170 degrees F. Let the turkey stand 10 minutes before slicing. Serve with the mashed potatoes and your favorite vegetable. Makes 8 servings.

* If using a frozen turkey breast, thaw before cooking.
** Or on HIGH for 4 to 5 hours.

Recipe and photo are from Campbell’s.

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.

8 ounces angel hair pasta
1/2 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 skinless, boneless chicken breast halves, halved horizontally (about 12 ounces total)
2 tablespoons olive oil
8 ounces presliced fresh mushrooms (3 cups)
1 small onion, halved and sliced (about 1 cup)
3 cloves garlic, minced
1-1/2 cups reduced-sodium chicken broth
1 tablespoon all-purpose flour
1 teaspoon Dijon-style mustard
4 roma tomatoes, cut into thin wedges
1/4 cup chopped fresh Italian (flat-leaf) parsley

1. Cook pasta according to package directions; drain and keep warm.

2. Meanwhile, combine thyme, 1/4 teaspoon of the salt and the pepper in a small bowl. Sprinkle over both sides of chicken breast pieces. Heat 1 tablespoon of the oil in a very large skillet over medium-high heat. Add chicken. Reduce heat to medium and cook about 6 minutes or until chicken is no longer pink, turning once. Remove chicken from skillet; cover and keep warm.

3. Add remaining 1 tablespoon oil to the skillet. Heat over medium-high heat. Stir in mushrooms, onion, and garlic. Cook about 5 minutes or until onion is tender, stirring occasionally. Whisk together broth, flour, mustard and remaining 1/4 teaspoon salt; add to skillet. Cook and stir until slightly thickened and bubbly. Stir in tomatoes and parsley; heat through. Serve chicken and sauce with pasta. Makes 4 servings.

Recipe and photo are from Better Homes and Gardens magazine.

Fresh parsley will keep in the refrigerator for several weeks. Simply wash the bunch in warm water, shake off the excess, wrap in paper towel and seal in a resealable plastic bag.

For longer storage time, remove the paper towel and place the sealed bag in the freezer. Simply break off and crumble the amount of parsley needed for soup, stew or other cooked dishes.