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|EVERY FEW MINUTES|
1 (10 1/2 to 10 3/4 oz.) can condensed SOUP
1/4 c. honey
1 tbsp. cornstarch
1 tsp. grated orange peel
1/8 tsp. ground SPICE
SOUP: Beef broth
VEGETABLE: 2 lbs. sweet potatoes, cooked, drained, peeled, and cut into lengthwise quarters.
GARNISH: Slivered orange peel
SOUP: French onion
VEGETABLE: 2 lbs. carrots, sliced, cooked and drained.
GARNISH: Grated Parmesan cheese
SOUP: Chicken broth
VEGETABLE: 2 lg. acorn squash, cooked, drained and cut into 1/2 inch squares.
SOUP: Chicken gumbo
VEGETABLE: 2 lbs. parsnips, peeled, sliced, cooked and drained
GARNISH: Chopped peanuts
In 10-inch skillet, combine SOUP, honey, cornstarch, grated orange peel and SPICE. Over medium heat, cook until thickened, stirring constantly. Add VEGETABLE. Over low heat, cook 10 minutes or until vegetables is glazed, basting frequently. Turn into serving bowl; top with GARNISH. Makes 6 servings.
IN MICROWAVE: Cook VEGETABLE according to microwave manufacturer's directions. In 3-quart microwave-safe casserole, combine SOUP, honey, cornstarch, orange peel and SPICE. Microwave on high 4 minutes or until boiling and thickened, stirring twice. Add vegetable; cover. Microwave on high 4 to 8 minutes until vegetable is glazed, stirring occasionally. Top with GARNISH.
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