Shepherd's Pie

• 1 lb. lean ground beef
• 1 onion, chopped
• 2 cups frozen mixed vegetables
• 10 oz. can cream of mushroom soup with roasted garlic
• 3 cups refrigerated mashed potatoes

Preheat oven to 375 degrees. In heavy skillet cook ground beef and onion until beef is brown and onion is tender, stirring to break up meat, about 10 minutes. Drain well. Stir in vegetables and soup and cook until hot, about 4 minutes. Place in 9 inch pie plate. Spoon mashed potatoes over hot meat mixture. Bake at 375 degrees for 35-45 minutes until potatoes are golden brown and pie is bubbling. 6 servings

Black Eyed Pea and Sausage Crockpot Soup

1. 2 cups dried black eyed peas, sorted, rinsed and drained
2. 1 lb. smoked turkey sausage
3. 4 carrots, chopped
4. 1 cup water
5. 3 (14 oz). cans low sodium beef broth

Cover peas with cold water and bring to a full, rolling boil. Cover and let stand for 2 hours. Drain peas and rinse. Cut turkey sausage into 1" chunks. Combine all ingredients in 3-4 quart crockpot, cover, and cook on low for 8-10 hours until peas are tender.

Crab Bisque

1. 10 oz. can condensed cream of potato soup
2. 8 oz. can stewed tomatoes with green peppers
3. 1/2 cup half and half
4. 1/2 cup frozen imitation crab (surimi) cut into 1/2" pieces
5. cayenne pepper to taste

Combine all ingredients in medium saucepan and mix. Cook uncovered over medium heat for 5-8 minutes until thoroughly heated. Remove bay leaf before serving. 6 servings

Candied Pumpkin Seeds

1. 1 pound hulled pumpkin seeds, also called pepitas
2. 1 cup granulated sugar
3. 1 large egg white
4. 1/2 teaspoon ground cinnamon

Combine all ingredients in a large mixing bowl, stirring well to thoroughly combine. Spread mixture evenly onto a rimmed baking sheet.Bake pumpkinseeds for 30 minutes, stirring every 5 minutes. Remove baking sheet from oven and place on a rack to cool.

Sweet Mustard Halibut

1. 1 to 1-1/4-pounds fresh or frozen halibut steaks, cut 3/4 inch thick
2. 1/2 cup chunky salsa
3. 2 tablespoons honey
4. 2 tablespoons Dijon-style mustard

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure the thickness of the fish. Arrange fish in a shallow 2-quart baking dish. Bake, uncovered, in a 450 degree F oven until fish just flakes easily with a fork (allow 6 to 9 minutes per 1/2-inch thickness). Drain excess liquid from fish.

In a small bowl stir together the salsa and honey. Spread mustard over drained fish, then spoon salsa mixture atop mustard; bake for 2 to 3 minutes more or until mustard and salsa mixture are hot.

Makes 4 servings.

Warm Crockpot Crab Spread

1. 3/4 cup mayonnaise
2. 8 oz. pkg. cream cheese, softened
3. 2 Tbsp. apple juice
4. 1 onion, minced
5. 1 lb. lump crabmeat, picked over to remove cartilage and shell bits

Mix mayonnaise, cream cheese, and apple juice in medium bowl until blended. Place in 1 - 3 quart crockpot. Stir in onions and blend well. Gently stir in crabmeat. Cover crockpot and cook on LOW for 4 hours.

Dip will hold for up to 2 hours, stirring occasionally. 8 servings

Roasted Broccoli with Lemon

1. 4 cups broccoli florets
2. 1 tablespoon extra-virgin olive oil
3. 1/4 teaspoon salt
4. Freshly ground pepper
5. Lemon wedges

Preheat oven to 450 degrees F. Toss broccoli with oil, salt and pepper. Place on a large baking sheet (not air-insulated) and roast until the broccoli is tender and blackened on the bottom, 10 to 12 minutes. Serve immediately, with lemon wedges.

Leftover Turkey Casserole

1. 2 cups leftover cut up turkey
2. 1 cup frozen mixed vegetables
3. 1 can cream chicken soup
4. 1 box stuffing (prepared)

Spread turkey along bottom of pie plate. Place vegetables evenly on top of turkey. Spread can of soup over vegetables. Spread stuffing over top. Bake in 350 oven for about 30 min.

Ambrosia

1. 5 large navel oranges, peeled, sectioned, and cut into 1-inch pieces
2. 1 can (6 oz.) pineapple bits
3. 1 C. flaked coconut
4. 1/4 C. powdered sugar

In a medium bowl, combine all ingredients. Mix well. Cover and refrigerate at least one hour.

Chicken Divan Casserole

1. 10 oz. pkg. frozen rice medley
2. 10 oz. pkg. frozen broccoli in butter sauce
3. 1 cup prepared alfredo sauce
4. 2 cups cooked cubed chicken
5. 1 cup grated Parmesan cheese

Preheat oven to 350 degrees. Cook rice and broccoli as directed on packages. Spread rice in bottom of 1-1/2 quart glass casserole dish. Top with broccoli in sauce and chicken. Spoon alfredo sauce over casserole and sprinkle with cheese. Bake at 350 degrees for 25-30 minutes until casserole bubbles around the edge and food is thoroughly heated. 4 servings

Crockpot Sweet and Sour Meatballs

1. 2 lbs. precooked frozen meatballs
2. 1 cup grape jelly
3. 2 cups cocktail sauce

Heat meatballs in oven as directed on package. Place in 3-4 quart crockpot. Mix jelly and cocktail sauce thoroughly, pour over meatballs, stir well, cover crockpot, and heat on high 1-2 hours until sauce is hot.

Turn heat to low until ready to serve, stirring occasionally. Serves 8-10.

Deviled Eggs

1. 6 hard cooked eggs
2. 1/4 tsp salt
3. 1/2 tsp dry mustard
4. 1/4 tsp pepper
5. 3 Tbsp mayonnaise

Cut peeled eggs lengthwise and scoop out yolk. Mix yolks with above ingredients and blend well. Fill whites with mixture, cover and refrigerate up to 24 hours.

Beefy Cornbread Casserole

1. 1 lb. ground beef
2. 1 can (about 15 oz.) red kidney beans, rinsed and drained
3. 1 can (10 1/4 oz.) Campbell's Beef Gravy
4. 1/2 cup barbecue sauce
5. 1 box (8 1/2 oz.) corn muffin mix

PREHEAT oven to 375°F. Cook beef in skillet until browned. Add beans, gravy and barbecue sauce. Pour into 2-qt. shallow baking dish.

PREPARE corn muffin mix according to pkg. directions. Drop by spoonfuls on top of beef mixture. Bake 25 to 30 min. or until top is golden brown and mixture is bubbling.

From: Campbell's Kitchen
Prep: 10 minutesCook: 40 minutes
Serves: 4

Roast Beef and Horseradish Mayonnaise Tea Sandwiches

1. 2 Tbs. mayonnaise
2. 1 tsp. prepared horseradish
3. 8 thin slices white sandwich bread
4. 1/4 lb. roast beef, sliced paper-thinS
5. alt and freshly ground pepper, to taste

In a small bowl, stir together the mayonnaise and horseradish. On a clean work surface, spread 4 of the bread slices with the mayonnaise mixture. Layer the roast beef on the bread, and season with salt and pepper. Top each with one of the remaining bread slices. Using a serrated knife, trim the crusts off the sandwiches.

Cut the sandwiches diagonally into quarters and arrange on a cake stand or serving platter. Serve immediately. Makes 16 tea sandwiches.

Fresh Fruit with Lime Glaze

1. 1/3 cup fresh lime juice
2. 1/3 cup sugar
3. 1/8 teaspoon salt
4. 1 teaspoon vanilla extract
5. 3 cups diced melon and cantaloupe

Combine first 4 ingredients; toss lightly with melon. Chill until serving time Serve in sherbet glasses. Yield: 5 to 6 servings.

Vidalia Onion Dip

1. 1 sweet onion chopped
2. 1 cup mayonnaise
3. 1 cup sharp cheddar cheese
4. Box of Ritz crackers

Mix first three ingredients, place in small casserole dish, cover with crushed Ritz crackers. Bake at 350 degrees until bubbly. Serve with Ritz crackers.

Creamy Italian Chicken

1. 2 lbs. boneless, skinless chicken breasts
2. 1/4 cup butter, melted
3. 8 oz. container cream cheese with chives, softened
4. 10 oz. can condensed golden cream of mushroom soup
5. 0.7 oz. pkg. Italian dressing mix or 1-1/2 Tbsp. Homemade Italian Salad Dressing Mix

Cut chicken breasts into strips and place into a 3-4 quart crockpot. In a medium bowl, combine melted butter, softened cream cheese, soup, Italian dressing mix and 1/2 cup water and stir until blended. Pour over chicken in crockpot.

Cover and cook on low for 6-8 hours. Stir well, then serve over hot cooked pasta or rice.