Okay, so far, my new weekly recipes have caused violent reactions from my fearless readers. Apparently, Rachel Ray and Sandra Lee bring out the homicidal tendencies in many of you. How do you feel about Campbell’s Soup and Betty Crocker?
As I said in my Vintage Thingies Thursday post, I can’t seem to get a good picture of the cookbook. So I will save the picture for another day. My mom got me a Campbell’s Cooking With Soup Cookbook circa 1968. There were several recipes that looked quite delicious! I tried Glori-Fried Chicken for this week’s recipe.
2 pounds chicken parts (I used drumsticks)
2 tablespoons shortening (don’t see that much anymore!)
1 can condensed Cheddar cheese, cream of celery, chicken, or mushroom soup (I used reduced fat cream of chicken to try to mitigate the damage from frying drumsticks in Crisco)
In skillet, brown chicken in shortening. Pour off fat. Stir in soup. Cover; cook over low heat 45 minutes or until tender. Stir now and then. Uncover; cook until desired consistency. 4 servings.
This came out extremely moist and tender. I also added a little bit of McCormick Montreal Chicken Seasoning so it wouldn’t be bland. I think I’ll make this again – but not often as it’s awfully fatty. One note: I did not know what consistency I was supposed to desire, so I only cooked it uncovered for a couple minutes.
Since I’m on a low-fat, low-cholesterol diet kick this week (can’t you tell?), I am also bringing you a recipe that I made from www.bettycrocker.com. (It’s a cool site, if you haven’t been there, you should go.)
I even took a picture of it and, unlike all my other food pictures, it turned out really good!
CHOCOLATE PEANUT BUTTER CANDY PIZZA!!!!
1 cup packed brown sugar
1/2 cup butter or margarine, softened
1 1/4 cups all-purpose flour
1/4 cup unsweetened baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup Spanish peanuts
1 bag M&M’s
1 package Reese’s Peanut Butter cups (I used the king size package), cut up
1/4 cup semi-sweet chocolate chips, melted and cooled (I used milk chocolate chips)
PEANUT BUTTER SAUCE:
1 bag peanut butter chips (1 2/3 cups)
1 can (14 oz.) sweetened condensed milk
Heat oven to 350. In medium bowl, mix brown sugar, butter, and egg. Stir in flour, cocoa, baking soda, and salt. Pat dough in ungreased 12″ pizza pan.
Bake pizza 10 to 12 minutes or until edge is set. Cool at least 30 minutes.
In 2-quart saucepan, heat all peanut butter sauce ingredients over medium-low heat, stirring constantly, until melted and smooth. Spread over cookie pizza. Top with peanuts and candies. Drizzle with melted chocolate chips.
Note: The actual recipe did not call for M&M’s and Reese’s cups by name. Instead, the recipe described those candies. It took me about 5 minutes to figure out what the heck it was saying, so I just called them by what they are for you. Aren’t I sweet? Yes. Yes I am.