MVDG's "Do Good" - And Cook Well!
 

Why Campbells Labels?

The Campbell's® Label for Education™ program is a Foundation project that has members save labels to benefit the Delta Gamma schools for the blind or visually impaired.  These two schools for children are located in Denver and St. Louis.  During 2000-2001, Delta Gammas collected 68,467 labels! 

The Merrimack Valley Delta Gammas have set a goal to raise 600 labels by February of 2003!  Please help us out - save labels today!  

As of April 17th, MVDGs have collected over 400 labels!  Yea!  Thanks to all who have helped with our collection!

Great Recipes for Campbell's Products!

Get started right away on saving labels by putting Campbell's products to use in these yummy recipes! Feel free to email us comments about any of the recipes you have tried.

Campbell's Chicken Dijon with Noodles

Serves 4    Prep/Cook time: Approximately 25 minutes

Ingredients

  • 2 tbsp. butter or margarine

  • 4 boneless chicken breast halves

  • 1 medium onion, chopped

  • 1 can (10 3/4 oz.) Campbell's Cream of Mushroom soup (98% Fat Free is OK, too) - do NOT dilute the soup

  • 1/4 cup milk

  • 1 tbsp. Dijon mustard

  • 1 tbsp. chopped fresh parsley OR 1 tsp. dried parsley flakes

  • 4 cups hot cooked noodles (such as linguine)

Method

  • Heat butter in skillet.  Add chicken and cook until browned.  Remove chicken; leave juices in pan.

  • Add onion and cook until tender.

  • Add soup (undiluted!!!), milk, mustard, and parsley.  Heat to a boil.  Return chicken to pan.  Cover and cook over low heat for five minutes.

  • Serve atop noodles.  

 

Baked Garden Pasta

Makes 6-8 Servings
Preparation Time - Approximately 15 minutes
Cooking Time - 45 minutes

Ingredients

  • 1 pound penne pasta or ziti pasta
  • 1 can (10-3/4 ounces) condensed cream of broccoli soup
  • 1 1/4 cups milk
  • 1 package (0.7 ounces) dry Italian salad dressing mix
  • 1 container (15 ounces) ricotta cheese
  • 3/4 cup grated Parmesan cheese - to be divided
  • 2 thawed packages (16 ounces each) of your favorite frozen mixed veggies - I use an Italian combo that has carrots, broccoli, lima beans, and cauliflower
  • 1 teaspoon pepper (or to your taste)
  • 1/2 teaspoon of nutmeg (or to your taste)

Method
  • Preheat the over to 350 degrees Fahrenheit. Coat a 9" by 13" baking dish (or 3 quart casserole) with nonstick cooking spray (like Pam). Cook the pasta according to directions and drain.
  • While pasta is cooking, combine the broccoli soup, milk, and Italian salad dressing mix. Add the ricotta cheese and 1/2 cup of the Parmesan. Mix these ingredients well. I use a large, sturdy wire whisk to make sure I combine all the ingredients evenly. Add the cooked, drained pasta (no need to rinse with cold water) and vegetables, and toss together. Add pepper and nutmeg, and once again. Spoon mixture into a baking dish, and sprinkle with remaining parmesan cheese. Bake for 45 minutes, or until heated thoroughly (dish will appear bubbly on the sides if you are using a clear, glass dish).

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Other great food links:

Campbell's Labels Home Page

 

AllRecipes.com

 

The Red Kitchen

 

The Campbell's Kitchen Recipes

 

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