Ingredients:

1 lb. ground beef
1 can Campbell’s condensed cream of mushroom with roasted garlic soup
1 tbsp. Worcestershire sauce
6 oz. frozen vegetable combination (broccoli, cauliflower, carrots), thawed
2 cups water
3 tbsp. margarine or butter
¾ cup milk
2 cups Idahoan original mashed potatoes

Procedure:

COOK beef in skillet until browned. Pour off fat.Mix beef, ½ can soup, Worcestershire and vegetables in 2-qt. shallow baking dish. Mix water, margarine and remaining soup in saucepan. Heat to a boil. Remove from heat. Stir in milk. Slowly stir in potatoes. Spoon potatoes over beef mixture.

Ingredients:

1 lb. boneless beef sirloin steak steak, ¾” thick
1 cup Pace picante sauce
1 tbsp. vegetable oil
2 medium green or red peppers, cut into strips
1 medium red onion, sliced
1 tbsp. chopped fresh cilantro
8 flour tortillas (8”)
1 cup shredded Cheddar cheese

Procedure:

Grill or broil steak to desired doneness (allow 15 min. for medium), turning once and brushing often with ⅓ cup picante sauce. Heat oil in skillet. Add peppers and onion and cook until tender-crisp. Add remaining picante sauce and cilantro and heat to a boil. Slice steak into thin strips and place down center of each tortilla. Top with pepper mixture and cheese. Fold tortilla around filling. Serve with additional picante sauce.

Ingredients:

1 lb. ground beef
1 can Campbell’s condensed tomato soup
1 cup Pace chunky salsa or Pace picante sauce
½ cup milk
6 (8″) flour tortillas, cut into 1″ pieces or 8 (6″) corn tortillas, cut into 1″ pieces
4 oz. shredded cheddar cheese

Procedure:

Cook beef in medium skillet over medium-high heat until beef is browned, stirring to separate meat. Pour off fat. Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2-qt. shallow baking dish. Cover. Bake at 400°F. for 30 min. or until hot. Sprinkle with remaining cheese.

Ingredients:

3/4 cup maple syrup
1/4 cup low sodium soy sauce
4 six-oz. fresh salmon fillets, skin removed
2 tbsp. whole mixed peppercorns, coarsely crushed
1/2 tsp. olive oil

Procedure:

n a Ziploc bag, mix maple syrup and soy sauce. Add salmon fillets; make sure that the marinade completely covers them. Marinate in the refrigerator for a minimum of 4 hours, with 24-48 hours being the best, occasionally turning fillets. Sprinkle crushed pepper on a plate. Remove salmon from marinade and pat one side into the pepper. Place fillets, pepper side up onto foil. Place on hot grill over high heat and grill for approximately 3 minutes per side. Salmon is done when it has turned pink but is still moist. Serve over Panzella (recipe below). Makes 4 servings.

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Ingredients:

6 slices French baguette
1 stick unsalted butter
5 1/2 cups milk
1/2 cup flour
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1/4 teaspoon cayenne
4 1/2 cups grated sharp cheddar cheese (18 ounces)
2 cups grated Gruyere (8 ounces)
1 1/4 cups grated Pecorino Romano (5 ounces)
1 pound elbow or shell pasta

Procedure:

Heat the oven to 375 degrees. Butter a 3 1/2-quart casserole dish. Make bread crumbs from the baguette in a food processor or blender. Mix the crumbs with 2 tablespoons of melted butter and set aside. Warm the milk over medium heat. In a separate pan, melt the remaining butter until bubbly. Whisk in the flour and cook, stirring for 1 minute. Then, still whisking, add the warm milk a bit at a time. Continue cooking, stirring constantly, until the mixture bubbles and thickens. Remove it from the heat. Stir in the salt, pepper, nutmeg, cayenne, and cheeses. Set aside. Cook the pasta until slightly underdone, then rinse it under cold water. Combine it with the cheese sauce and pour it into the buttered casserole dish. Sprinkle with the buttered bread crumbs and bake for about 30 minutes, until the mixture bubbles and the crumbs are brown. Let the dish set for 5 minutes before serving. Makes 6 to 8 servings.