Simple Creamy Chicken Risotto

1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves (about 1 pound), cut into 1-inch pieces

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup

1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth

3/4 cup water

1 small carrot, shredded (about 1/4 cup)

2 green onions, sliced (about 1/4 cup)

1 tablespoon grated Parmesan cheese

1 cup uncooked regular long-grain white rice

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
• Stir the soup, broth, water, carrot, green onions and cheese in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 25 minutes or until the chicken is cooked through and the rice is tender.

Easy Chicken Stroganoff

2 Tablespoons butter

1 lb. chicken breast, cut in strips

2 cups mushrooms

1 medium onion, chopped

1 can cream of chicken soup

1/2 cup sour cream

4 cups egg noodles

1. Cook chicken in 1 Tablespoon butter. Remove.

2. Cook mushrooms and onions in remaining butter.

3. Stir in soup and sour cream. Heat until boiling.

4. Return chicken to the pan. Heat thoroughly.

5. Serve over noodles. (I put my noodles in with the sauce)

Cream Cheese Pound Cake

• 1 (8 ounce) package cream cheese
• 1 1/2 cups butter
• 3 cups white sugar
• 6 eggs
• 3 cups all-purpose flour
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
2. In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
3. Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
4. Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

Cucumber Chive Dip

1/2 small cucumber
4 ounces cream cheese, softened
1 tablespoon chives, finely minced
dash of garlic powder

Peel cucumber and cut in half lengthwise. Remove seeds, then shred it. Add all other ingredients and mix well. Garnish with chive stems or dill if desired. Refrigerate until needed. Serve with assorted vegtables and crackers for dipping.

Prep. Time 15 minutes

Hot Artichoke Dip

1 cup Parmesan cheese
1 cup artichoke hearts, quartered & drained
1 cup mayonnaise
paprika

In a medium bowl, combine the first three ingredients and pour into a 1 quart casserole dish. Sprinkle paprika on top. In a preheated 350 oven, bake for 1 hour. Serve with crackers for dipping.

Prep. Time: 10 minutes.

Stromboli

Nonstick cooking spray
1 (13.8-ounce) can refrigerated pizza crust
8 slices Genoa or hard salami
6 slices deli-style ham
8 slices mozzarella cheese
1/2 cup roasted red pepper, drained and cut into sprips
1 tablespoon Parmesan cheese
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon Italian seasoning

1. Preheat oven to 425F. Coat a baking sheet with nonstick cooking spray.
2. Unroll pizza dough onto a flat surface. Layer with salami, ham, mozzarella cheese and roasted red pepper strips. Sprinkle with Parmesan, garlic powder, salt, and black pepper.
3. Starting with the end of the dough, roll up jellyroll-style and place on prepared baking sheet. Lightly spray stromboli with nonstick cooking spray then sprinkle with Italian seasoning.
4. Bake 15-18 minutes, or until golden. Let cool 5 minutes then slice and serve with your favorite marinara sauce.

Cajun Black-eyed peas and Ham

2 qt. plus 1 1/2 cups water
1 lb. dried black-eyed peas
1/2 lb. slab bacon, cubed
1/2 lb. smoked ham, cubed
1 1/2 cup finely chopped onions
1/2 cup chopped bell pepper
1/4 cup chopped celery
1 tsp. minced garlic
1 3/4 tsp. salt
1/2 tsp. ground cayenne pepper

In a 5 1/2 quart saucepan or Dutch oven combine the water, peas, bacon, ham, onions, bell peppers, celery and garlic. Cover pan and ring to boil over high heat, stirring occasionallyso peas don't stick and scorch. Put lid askew and boil 5 minutes more. Stir well, reduce heat to maintain a simmer, and re-cover pan with lid askew. Simmer about 1 hour, stirring occasionally (more often toward the end of cooking time so the mixture doesn't scorch). Stir in salt and pepper. Re-cover pan and simmer about 30 minutes more. Stir frequently to avoid schrching (if it does scorch, do not stir, change to new pan.) Remove cover and simmer until creamy thick, about 10 minutes longer. Serve with hot cornbread and chow-chow! YUMMY (This recipe is from Marsha Rader and I have used it for since 1989 at New Years Lunch!)