Vegetable Cassarole

Ingredients:

1 can (26 ounces) Cream of Mushroom Soup

1 1/2 cups shredded Swiss cheese (6 ounces)

2/3 cup sour cream

1/4 tsp. ground black pepper

2 bags (16 ounces each) frozen vegetable combination (broccoli, cauliflower, carrots), cooked and drained

2 cans (2.8 ounces each)

French Fried Onions (2 2/3 cups)

Directions:
In 3-quart shallow baking dish mix soup, 1 cup cheese, sour cream, pepper, vegetables and 1 can of onions.
Bake at 400°F. for 20 minutes or until hot.
Stir. Sprinkle remaining cheese and remaining onions over vegetable mixture. Bake 5 minutes more or until onions are golden.

Cinnamon Redhots Popcorn

INGREDIENTS
2 tablespoons vegetable oil
1/2 cup unpopped popcorn
1/2 cup butter
2 tablespoons light corn syrup
2 (2.25 ounce) packages cinnamon red hot candies

DIRECTIONS
Heat oil in a large pot or saucepan over medium-high heat. Pour in the popcorn, cover, and shake a couple of times to coat the kernels with oil. When the corn starts to pop, shake pan continuously until popping stops. Pour popped corn into a large paper bag.
Combine the butter, corn syrup and red hot candies in a microwave safe bowl or saucepan. Heat, stirring occasionally until the candies have melted. Pour the hot syrup over the popped corn, and shake the bag for 1 minute, until completely coated. Cool, and serve.

Buttermilk Rolls

INGREDIENTS:

1 cup thick buttermilk, lukewarm
1 teaspoon sugar
1/4 teaspoon baking soda
3 tablespoons shortening
1 pkg. active dry yeast
2 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

PREPARATION:

Mix together buttermilk, sugar, baking soda and shortening until shortening is softened. Add yeast to the mixture and stir to dissolve. Sift together flour, baking powder and salt. Mix into buttermilk mixture gradually by hand (2 additions).

Use an additional cup flour, if necessary, to make dough easier to handle. Turn dough onto lightly floured surface. Cover and let stand 10 minutes. Knead 8 to 10 minutes, until smooth and elastic. Shape into rolls and place in greased baking pan or on greased baking sheet; cover with a dampened cloth and let rise at about 85° until double in bulk, about 1 1/4 hours. Bake at 400° for 15 to 20 minutes.Recipe makes about 15 to 20 buttermilk yeast rolls.

Campbell's 15-Minute Chicken and Rice Dinner

INGREDIENTS
1 tablespoon vegetable oil
4 skinless, boneless chicken breasts
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
1 1/2 cups water
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
2 cups uncooked instant white rice*
2 cups fresh or frozen broccoli flowerets
DIRECTIONS
Heat oil in skillet. Cook chicken 10 minutes or until browned. Remove chicken.
Add soup, water, paprika and pepper. Heat to a boil.
Stir in rice and broccoli. Return chicken to pan. Sprinkle additional paprika and pepper over chicken. Cover and cook on low heat 5 minutes or until chicken is done.
TIP
*For creamier dish, use 1 1/2 cups rice.