Recipes
Most of us love chicken. Or at least chicken soup! There are a million ways to eat chicken, be it by eggs, or meat. Because it is so diverse, it can be combined with a great number of spices, and be enhanced in all sorts of way
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POTATO BACON SOUP
4 slices bacon, cooked and crumbled
1 large onion, chopped (about 1 cup)
4 cans (10 3/4 ounces each) Campbell’s® Condensed Cream of Potato Soup
4 soup cans milk
1/4 teaspoon ground black pepper
2 large potatoes (about 1 pound), peeled and cut into 1/2-inch pieces (about 3 cups)
1/2 cup chopped fresh chives
2 cups shredded Cheddar cheese (about 8 ounces)
- 1Stir the bacon, onion, soup, milk, black pepper, potatoes and 1/4 cup chives in a 6-quart slow cooker.
- 2Cover and cook on HIGH for 3 to 4 hours or until the potatoes are tender.
- 3Add the cheese and stir until the cheese is melted. Sprinkle with the remaining chives.
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SOUTHWESTERN OMELET
Ingredients
- 2 large eggs
- 1/8 teaspoon coarse salt
- 1 teaspoon olive oil or butter, for pan
- 1/2 cup shredded pepper Jack cheese
- 2 tablespoons salsa
- 1 tablespoon packed fresh cilantro leaves
Directions
- In a small bowl, whisk together eggs and salt until frothy.Make omelet, adding olive oil or butter to heated pan; fill with cheese, salsa, and cilantro leaves
