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1. PEEL and chop vegetables and combine
with chicken broth and a dash of pepper in a large saucepan; bring
liquid to a boil. Reduce heat and simmer for 15 minutes or until
vegetables are tender. Stir occasionally.
2. WHISK in the milk and cream gradually.
3. REDUCE heat to low and add cubed Velveeta. Simmer, stirring,
for 5 minutes more or until Velveeta melts and soup is creamy.
Serves 6.
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MEAL-IN-ONE DINNER SANDWICHES
Just follow our 3 simple steps:
1. SLICE a 1/2-inch-thick cap off a round loaf of bread, hollow
out the interior by hand and place your chosen spread on
inside bottom, sides and cap.
2. LAYER deli meat (1/4 lb per loaf should do it),
veggies and shredded mozzarella cheese. Replace the cap
and wrap the loaf in aluminum foil.
3. HEAT at 400°F for 30 minutes or until cheese has melted. Let
stand 10 minutes before cutting into wedges with a serrated knife. Serve
immediately.
And use the ingredients you have on hand . . .
What deli meat do you feel like?
turkey
pepperoni
ham
meatless
What spread is on hand?
mayonnaise
pizza sauce
Dijon mustard
pesto sauce
Now for the veggies
spinach, dried cranberries, onions
mushrooms, onions, peppers
tomatoes, onions
mushrooms, artichokes, roasted peppers
Excerpted from Dinner on Hand
by Kraft Kitchens Copyright© 2002 by Kraft Kitchens. Excerpted by permission
of Random House of Canada, a division of Random House, Inc. All rights
reserved. No part of this excerpt may be reproduced or reprinted without
permission in writing from the publisher.
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