food
V EG E TA B LE PLA TES R ECIP ES
C a m
p b e l l ' s ’
to m a to s e e d s
w h e n y o u b u y
C a m
p b e l l ' s
c o n d e n se d
so u p .
We care deeply about the quality
of the ingredients in our soups.
In fact, we started our own seed
business generations ago. Now you
can get seeds we use for growing
tomatoes. And with your request,
we’ll make a donation to help plant
gardens in communities and schools
across America.
V isit HelpGrowYourSoup.com/FFA
to request your free
Campbell’s
seeds
and to learn more.
HELP
G R O W
YOUR
SOUP
Ш Ж
O
ffer va
lid
until
6
/
21
/09
or wh
ile
supp
lies
last. L
im
it one
per househo
ld
. Good
on
ly
in
the
USA
and
Puerto
R
ico
. Vo
id
where
taxed
, restricted
or proh
ib
ited
by
law
. A
low
8
weeks
for hand
ling
and
de
livery
. ©
2009
CSC
Brands LP
2
. I n la rg e s k ille t h e a t 1 ta b le sp o o n o f o liv e
o il o v e r m e d iu m -h ig h heat. A d d beef. C o o k
4 m in u te s , u n til b ro w n e d . T ra n s fe r to b o w l.
3
. H e a t re m a in in g o liv e o il in s k ille t; a dd
o nio ns. C o o k u n til n e a rly te n d er. A d d g a rlic;
c o o k 1 m in u te . R e tu rn b e e f a nd ju ic e s to
s k ille t w ith 1 cu p
water,
a p rico ts, h a lf th e
ch e rrie s, a nd b a y leaves. B rin g to b o ilin g ;
re d u ce heat. S im m e r, co vere d , 2 0 m in u te s o r
u n til b e e f is te n d er. In cre a se h e a t to
m e d iu m -h ig h ; a dd peppers. C o o k 5 m in u te s,
u n co ve re d , u n til p e p p e rs are te n d er, s tirrin g
o fte n . S tir in olives. M e a n w h ile , c o o k
couscous w ith re m a in in g c h e rrie s and
V
4
teaspoon
salt
a c c o rd in g to couscous
package d ire c tio n s .
4
. R em ove b a y leaves fro m vegetable
m ix tu re . Serve w ith couscous, parsley, le m o n
peel, a nd olives. D riz z le w ith p a n juices.
MAKES 4 SERVINGS.
EACH SERVING
511 cal, 11 g fat (2 gsat. fat),
25 mg chol, 616 mg sodium, 81 g carbo, 9 g fiber,
21 g pro. Daily Values: 96% vit. A, 265% vit. C,
6% calcium, 21% iron.
POTATO, ZUCCHINI, AND
CARROT PANCAKES
PREP: 30 M IN. COOK:
8
M IN. PER BATCH
BAKE: 10 MIN. OVEN: 425°F
Nonstickcookingspray
1
medium zucchini,shredded
(aboutiV^cups)
1V2
lb. baking potatoes, peeled and
shredded (about 4 cups)
1
large carrot, shredded (about 1 cup)
V4
cup all-purpose flour
5
large eggs
2
tsp. chopped fresh thyme or
V2 tsp. dried thyme, crushed
V2
tsp. salt
V4
tsp. ground black pepper
1
Tbsp. canola oil
1
recipe Spring Greens,
right
Mixed peppercorns, crushed
(optional)
1
. P re h e a t o ve n to 425°F . L ig h tly c o a t tw o
s m a ll b a k in g sheets w ith n o n s tic k c o o k in g
sp ray; se t aside.
2
. D ra in z u c c h in i in a co la n d e r; press to
squeeze o u t excess liq u id . I n la rg e b o w l
c o m b in e z u c c h in i, p ota to es, c a rro t, flo u r,
1 o f th e eggs, th y m e , salt, a nd pepper.
3
. I n e x tra -la rg e n o n s tic k s k ille t h e a t h a lf o f
th e o il o ve r m e d iu m heat. To m ake a pancake,
spoon a b o u t a 1-cup p o rtio n o f p o ta to m ix tu re
in to sk ille t; e ve n ly press a nd ro u n d edges
w ith b a ck o f sp atu la to fo rm a pancake. C oo k
tw o pancakes a t a tim e , 4 to 5 m in u te s each
side o r u n til g o ld e n b ro w n , tu rn in g once.
T ra n s fe r to p re p a re d b a k in g sheet. R epeat
w ith re m a in in g o il and p o ta to m ix tu re .
4
.
W ith th e b a c k o f a w o o d e n s p o o n o r a
(/4 -c u p m e asu re g e n tly press each pancake,
s lig h tly o ff-c e n te r, to m a ke a 3 -in c h -
d ia m e te r d ep re ssio n , deep e n o u g h to h o ld
an egg (See “ Pancake Nests,”
below)
P o u r
o ne egg in each nest. P lace p ancakes w ith
eggs in oven , b e in g c a re fu l n o t to t i lt b a k in g
sheet. Bake, u n co ve re d , 10 to 12 m in u te s o r
u n til eggs are c o o ke d th ro u g h . T ra n s fe r
pancakes to s e rv in g plates. Serve w ith
S p rin g G reens. S p rin k le w ith c ru sh e d
p e p p e rco rn s. MAKES 4 SERVINGS.
SPRING GREENS I n la rg e b o w l c o m b in e
3 cu ps w a te rcre ss a nd 1 sm a ll c a rro t, p ee led
a nd c u t in lo n g s trip s w ith ve ge tab le peeler.
F o r d ressin g, in b o w l c o m b in e 2 teaspoons
w h ite w in e vin e g a r, 1 te a sp o o n D ijo n -s ty le
m u s ta rd , (/4 te a sp o o n salt, a nd d ash o f b la ck
pepper. S lo w ly w h is k in 3 tablespoons o live
o il. Toss w ith w atercre ss and c a rro t strips.
EACH SERVING
362 cal, 20 gfat (4 g sat. fat),
264 mg chol, 599 mg sodium, 34 g carbo, 4 gfiber,
13 gpro. Daily Values: 126% vit. A, 76%
vit. C,
10% calcium, 17%
iron.
PANCAKE NESTS
To create pancake nests for the eggs,
place cooked pancakes on two small
baking sheets. Using the back of a spoon
make a well, slightly off center, in each
pancake large enough to hold an egg.
Crack an egg into a cup then slip i nto its
nest. Bake as directed and serve hot.
I9 6 APRIL2009 BETTER HOMES AND GARDENS
