Recipe 30: Roasted Turkey & Pan Gravy

INGREDIENTS:
12 -to 14-pound turkey
1 3/4 cups Swanson® Chicken Stock
3 tablespoons all-purpose flour




DIRECTIONS:
1. Remove the package of the giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry with a paper towel. Tie the ends of the drumsticks together.

2. Place the turkey, breast side-up, on a rack in a shallow roasting pan. Brush the turkey with the stock. Insert a meat thermometer into the thickest part of the meat, making sure the thermometer is not touching the bone.

3. Roast at 325°F. for 3 to 3 1/2 hours or until the thermometer reads 180°F. and the drumstick moves easily, basting occasionally with the stock. Begin checking for doneness after 2 1/2 hours of cooking time. Let stand for 10 minutes.

4. Remove the turkey from the roasting pan. Pour off any fat. Stir the stock and flour in a small bowl until the mixture is smooth. Stir the stock mixture in the pan. Cook and stir over medium heat until the mixture boils and thickens. Season to taste. Serve the gravy with the turkey.

Serving Suggestion: Serve with savory herb stuffing and cranberry relish. For dessert serve with pumpkin pie.

Recipe 29: Green Bean Casserole

INGREDIENTS: 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
1 teaspoons soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions

Directions:
MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
BAKE at 350°F. for 25 min. or until hot.
STIR Sprinkle with remaining onions. Bake 5 min.
TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.
For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.
For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.
For a festive touch, stir in 1/4 cup chopped red pepper with soup.
For a heartier mushroom flavor, substitute Campbell's® Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans.

Recipe 20: Fresh Spring Rolls Recipe

INGREDIENTS:
For lemon coriander dipping sauce:

3/4 cup (185ml / 5 fl oz) water
1/2 chicken stock
1 tsp honey juice and grated rind of 1 lemon
1 tbsp soy sauce
1 tsp chopped fresh coriander
3 carrots, peeled
1 red capsicum
2 zucchini
2 spring onions
1 egg white, lightly beaten
1/3 cup (10g / 1/3 oz) coriander leaves
10 sheets (17cm / 7 inch diameter) rice paper

DIRECTIONS:
1. To make sauce - Combine water, stock cube, honey, juice and rind, and soy sauce in a pan. Simmer until half the liquid evaporates. Remove from heat and strain; add coriander. Cover and chill.

2. Slice the carrots, capsicum, zucchini and spring onions into very fine julienne strips. Place in a bowl; add egg white and coriander.

3. Soak each rice paper sheet in warm water for 1 minute until soft, then drain; place on a cloth. Put a little of the vegetable mixture on each sheet. Fold in ends and roll up. Place in a single layer in a steamer. Cover and cook over simmering water for 7 minutes, or until heated through. Serve with sauce; garnish with spring onions and red capsicum, if you like.

Recipe 16: Cheese Sandwich

Garlic Herb Spread:
1/4 cup extra-virgin olive oil
1 bunch basil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1/4 cup grated Parmesan cheese

12 slices brioche bread
6 large slices mozzarella
6 large slices Gouda
6 large slices fontina cheese
2 ripe plum tomatoes, sliced
3 tablespoon olive oil
3 cloves garlic

DIRECTIONS:
1. To prepare garlic spread: combine the olive oil, basil, rosemary, thyme, Parmesan, and garlic in a food processor and process until smooth. Set aside.

2. Spread 6 slices of the bread with the garlic spread. Layer the sandwich with a slice of each of the cheeses. Top with the sliced tomatoes and the remaining slices of bread. Brush both sides of the each sandwich with olive oil. Heat a large nonstick pan over high heat until very hot. Place as many sandwiches in the pan as will fit and brown until the cheese melts, 3 to 5 minutes per side.

3. Keep the finished sandwiches warm while the others cook. Cut in half and serve warm.