Moscow-Pullman Daily News Blogs

As I look for recipes to share, I keep in mind the promise to present ones that are quick and easy to prepare. Remembering this blog was designed with working people in mind, I try to offer recipes that won’t take a lot of time and effort to prepare when you get home from work, or even on weekends when there are more exciting things to do than slave in the kitchen.
Being a workingwoman all my adult life, I have amassed a ton of quick-fix recipes. In fact, many have become regulars through the years. The two I’m sharing below are from a cookbook titled, “Campbell’s® Condensed Soup Back Label Recipes.”
I plan to spend part of my weekend looking for some tempting recipes to share with readers next week.

Chicken Noodle Parmesan

• 1 10-3/4 ounce Can Campbell’s condensed Cream of Chicken Soup
• ½ cup milk
• 1/8 teaspoon pepper
• 1/3 cup grated Parmesan cheese
• 2 cups cubed chicken
• 3 cups cooked medium egg noodles

In saucepan, mix soup, milk, pepper, cheese, chicken and noodles. Over medium heat, heat through, stirring occasionally.
Makes 4 servings.

Glorified Pork Chops

• 2 tablespoons vegetable oil
• 6 pork chops, ½-inch thick
• 1 medium onion, sliced
• 1 10-3/4 ounce can Campbell’s condensed Cream of Celery Soup
• ¼ cup water

In skillet over medium-high heat, heat half of the oil. Cook chops in two batches 10 minutes, or until browned. Set chops aside.
Add remaining oil. Add onion. Cook over medium heat until tender. Pour off fat.
Add soup and water. Heat to a boil. Return chops to pan. Cover and cook over low heat 5 minutes, or until chops are done.
Makes 6 servings.