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PAGE 10
Thanksgiving Blessings & Cookbook, November 1999
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Since the first feast in
1621, Thanksgiving dinner
has evolved to reflect the
traditions of each American
family. Historians tell us
that the Pilgrims and
American Indians dined on
wild turkey, venison,
seafood, corn, squash,
onions, dried fruit and
boiled pumpkin.
Today we see remnants of
that first celebration on
our own holiday tables.
Turkey is still the tradition
al centerpiece, with side
dishes of squash, onions
and com. Pumpkin makes
its appearance in the form
MARTIN
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PAiNTS
CONNER’S
cjutreMAX
• Carpet
• Vinyl Flooring
• Ceramic Tile
• Hardwood
• Paint
• Wallpaper
• Blinds
• Decorating Service
Hartco impergo'
Quality Wood Flooring ■■■■*
WAVERLY. Hunterftouglas
WINDOW FASHIONS
Armstrong
SERVING MIDDLE GEORGIA SINCE 1986
1812 MACON ROAD, HWY. 41 N.
PERRY, GEORGIA
987-1112
of pie. But over the years
we’ve added our own spe
cial favorites, like Green
Bean Bake.
In 1955, Dorcas Reilly,
then head of the Camp
bell’s Test Kitchen, created
this dish that has become
a “must have" on over 20
million holiday tables. With
simple ingredients like
Campbell’s Condensed
Cream of Mushroom Soup,
French fried onions, soy
sauce and a dash of pepper
to add flavor and texture to
the beans, this delicious
side dish continues to be
Campbell’s most requested
recipe. What’s more, it’s
ready for the oven in just
10 minutes. Here’s how to
make it:
Campbell’s Green
Bean Bake
Prep Time: 10 min. -
Cook Time: 30 min.
1 can (10 3/4 oz.) Camp
bell’s® Condensed Cream
of Mushroom
Soup or 98 percent Fat
Free Cream of Mushroom
Soup
1/2 cup milk
to Jo Wxtii leptovei tusdcey
This holiday season, nine
out of ten home cooks plan
to roast a turkey big
enough for easy leftover
meals during one of the
busiest times of year,
according to a recent study
by Campbell Soup Compa
ny.
Some 84 percent really
enjoy cooking the holiday
turkey and their families
love the leftovers, but most
would welcome additional
It’s “Thanksgiving”...
A Special Time of the Year!
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As we count our blessing
at Farm Credit, we’re especiall
thankful for America’s farmer:
whose bountiful harvests mak
Thanksgiving such a special time
We wish for each of you a safe an
prosperous Thanksgiving
Farm Credit, ACA
1215 Macon Road, P.O. Box 1014
Peny, Georgia 31069
Phone (912) 987-1434
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1 tsp. soy sauce
Dash of pepper
4 cups cooked cut green
beans
1 can (2.8 oz.) French®
French Fried Onions
MIX soup, milk, soy, pep
per, beans and 1/2 can
onions in 1 ,/2 -qt. casserole
dish.
BAKE at 350°F. for 25
recipes for using up the
huge bird. Help is at hand
from Campbell’s with its
24hour Holiday Leftover
Hotline. From November 1
until the end of 1999, call
toll free 888-4-leftover to
get easy, delicious turkey
recipes. Or, even easier, log
on to Campbell’s website at
www.campbellsoup.com
and print out the recipes.
On the day after Thanks
giving the Hotline will be
min. or until hot.
STIR. Sprinkle with
remaining onions. Bake 5
min. Serves 6.
TIP: Use 1 bag (16 to 20
oz.) frozen beans, 2 pkg. (9
oz. each) frozen green
beans, 2 cans (about 16 oz.
each) green beans or about
11/2l l/2 lb. fresh green beans
for this recipe.
staffed live from 8 a.m. to 8
p.m. (EST).
Here’s a 20-minute recipe
for Monterey Turkey Faji
tas, one of several available
on the Hotline, made fast
and easy with Campbell’s
Condensed Cream of
Mushroom Soup:
Campbell’s Mon
terey Turkey Fajitas
Pre/Cook Time: 20 min.
INGREDIENTS:
1 tbsp. Vegetable oil
1 medium green or red
pepper, cut into strips
1 medium onion, sliced
1 can (10 3/4 oz.)
Campbell’s® Condensed
Cream of Mushroom
Soup or 98 percent Fat
Free Cream of Mushroom
Soup
1/2 cup Pace* Thick &
Chunky Salsa*
2 cups cooked turkey cut
in strips
8 flour tortillas (8“)
1 cup shredded Monterey
Jack Cheese
HEAT- oil in skillet. Add
pepper and onion and cook
until tender-crisp.
ADD: soup, salsa and
turkey and heat through.
SPOON: about 1/2 cup
turkey mixture down cen
ter of each tortilla. Top
with cheese and additional
salsa. Fold tortillas around
filling. Serves 4.
• Try any one of these
varieties available regional
ly: Cilantro, Chlpotle or
Roasted Pepper & Garlic.