THE JUNGLE COOKBOOK

BEVERAGES CASSEROLES MAIN DISH POTATO SNACKS & DIPS
BREADS COOKIES MEALS SALADS SOUPS
BREAKFAST DESSERTS MEATS SANDWICHES VEGGIES
CANDY LOW FAT PASTA SAUCES  

CONVERSIONS          COOK LINKS        HOME PAGE

MAIN DISH

Some of these recipes are scanned with photo (for printing).  To return to this screen simply hit your "back" arrow.

bulletCampbell's 15-Minute Chicken & Rice Dinner (with photo)
bulletCampbell's Chicken & Broccoli Afredo (with photo)
bulletCambpell's Creamy Mushroom Garlic Chicken (with photo)
bulletCreole Gumbo (Della's recipe)
bulletDinner In A Dish
bulletLasagna (Della's recipe)
bullet Meat-Macaroni Supper (a.k.a., SPAM CASSEROLE - Steve & Della's)
bulletPot Roast - Slow Cooker
bulletSlow-Cooker Chicken Gumbo (See Casseroles)
bulletShrimp Creole (See Casseroles)
bulletShrimp Scampi with Linguine
bulletStuffed Peppers

 

 

POT ROAST

(Slow Cooker)

4 medium potatoes, cut into quarters (4 cups)
2 cups fresh OR frozen whole baby carrots
1 stalk celery, cut into 1" pieces
1 medium Italian plum tomato, diced
2 1/2 lb. beef bottom round roasts OR lb. beef chuck pot roast
1/2 tsp. ground black pepper
1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup
1/2 cup water
1 tbsp. chopped roasted garlic * OR chopped fresh garlic
1 tsp. each dried basil leaves, dried oregano leaves and dried parsley flakes, crushed
1 tsp. vinegar

 

PLACE potatoes, carrots, celery and tomato in 3 1/2-qt. slow cooker. Season roast with pepper and place on top.

MIX soup, water, pepper, garlic, basil, oregano, parsley and vinegar. Pour over all.

COVER and cook on LOW 10 to 12 hr. or until done.** Serves 4 to 6.

TIP: For thicker gravy, mix 1/4 cup all-purpose flour and 1/2 cup water. Remove roast from cooker. Stir flour mixture into cooker, cover and cook on HIGH about 10 min. or until mixture boils and thickens.

*To roast garlic, place whole garlic bulb on piece of aluminum foil. Drizzle with vegetable oil and wrap. Roast at 350°F. for 45 min. or until soft. Peel and chop garlic.

**Or on HIGH 5 to 6 hr.

  Return to top

Creole Gumbo

4 lb uncooked chicken
1 slice fully cooked ham 1/2 thick
1 large onion
2 stalks celery
1 green pepper
1 red pepper
1/2 cup margarine
1/3 cup unsifted flour
2 tablespoons salad oil
1 clove garlic (crushed)
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper
3 parsley sprigs
1 bay leaf
1 lb 12 oz tomatoes (undrained)
1 cup water
1 lb shrimp
Rice
bulletCut chicken and ham into bite size pieces.  In large Dutch oven heat butter over medium heat.  Sauté chicken pieces until golden; remove.  Add ham pieces and sauté for approx. 5 min; Remove.  Stir flour into fat, cooking until brown.
bulletIn skillet, add 2 tablespoons oil and sauté onions, celery, peppers and garlic.  Cook, stirring constantly until onion is golden (about 5 min).  Turn into Dutch oven.
bulletAdd salt, pepper, thyme, crushed red pepper, parsley, bay leaf, tomatoes and water.  Crush tomatoes with fork. Bring to boiling, stirring.  Return chicken and ham to Dutch oven.  Simmer, covered, 40 min. or until chicken is tender.
bulletStir in shrimp, simmer, covered, 5 min. or just until shrimp turn pink.
bulletCook rice for 8 servings according to package directions.  Spoon rice around edge of dish; sprinkle with chopped parsley.  Serve.

Return to top

Dinner In A Dish

 
1 1/2 lbs. Ground Beef
1 Can Tomatoes
2 Boxes Frozen Corn
1 Medium Onion, chopped
1 Green Pepper, chopped
2 Eggs, beaten
1 Teaspoon Salt
Pepper
Bread Crumbs

 

Bake 1 hour at 350F

Brown beef, add onion and green pepper to meat and cook until onion is transparent.  Stir beaten eggs into meat mixture, salt and pepper to taste.

Alternate in deep casserole: layers of meat, corn and tomatoes (2 layers each).

Top with crumbs, dot with butter or margarine.

Return to Top

Della's Lasagna

350 oven
Bake 45 min.
6 large servings

1/2 cup water
1/2 cup chopped onion
1 cup chopped celery
1 clove garlic (crushed)
1/2 lb ground beef (round steak)
1 lb 12 oz crushed tomatoes
6 oz tomato paste
1/4 cup chopped parsley
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon salt
9 lasagna noodles
16 oz cottage cheese
6 tablespoons grated Parmesan cheese
1 egg

8 oz mozzarella cheese slices
bulletCook noodles as package directs.  Drain and set aside.
bulletPut 1/2 cup water, onion, celery and garlic in a large skillet.  Place over medium heat, uncovered, and cook for about 10 min or until vegetables are tender and all the water has evaporated.  Do NOT brown vegetables.
bulletAdd ground beef to vegetables in skillet and cook over medium heat, breaking up meat with the back of a wooden spoon.  Cook until meat is browned.
bulletStir in tomatoes, tomato paste, parsley, oregano, basil and salt. Bring to a boil over high heat.  Reduce heat to low and simmer, uncovered for about 20 min, stirring occasionally with a wooden spoon.  Sauce should be thick.
bulletIn a small bowl, combine cottage cheese and 4 tablespoons Parmesan cheese with egg; stir until very well blended.
bulletCover bottom of 9x13" pan with a small amount of sauce. 
bulletMAKE TWO LAYERS: 
Noodles
Cheese Mixture
Meat Sauce
bulletBake, uncovered, for 45 minutes or until very hot and golden brown.  Remove from oven and let stand 10 min before serving.

Return to Top

Meat-Macaroni Supper (SPAM Casserole)

by Della
2 Tablespoons margarine
1/2 cup chopped onion
2 cans Cream of Celery soup
3 cans stewed tomatoes (cut)
1 teaspoon dried thyme, crushed
1 teaspoon pepper
1/4 cup chopped green pepper

1 lb pasta -  mostacoilli (cooked & drained)
2-12 oz can of SPAM
1 cup shredded cheddar cheese

Serves 6

Cook pasta according to package.

Cook onion in butter till tender (but not brown).
Stir in soup and tomatoes.
Add thyme, pepper and green pepper.

Cut Spam into strips (or chop).

Add Spam and Pasta to soup mixture.  Pour into casserole dish.  Bake, uncovered, 35-40 minutes at 350.  

Top with cheese.  When melted, serve.

Return to Top

STUFFED PEPPERS

Oven: 350
Bake 20-25 min
6 Green Bell Peppers
1 1/2 lbs. Ground Chuck
1/2 cup chopped onion
3 cans stewed tomatoes
1/2 cup uncooked rice
1 tablespoon Worcestershire sauce
4 ounces Velveeta cheese
2 cups shredded cheddar cheese
Cut off tops of 6 medium green peppers; remove seeds and membrane.  Precook green pepper cups in boiling salted water about 5 minutes; drain.  (For crisp peppers, omit precooking.)  Sprinkle inside of cups generously with salt.

Cook ground beef and onion till meat is lightly browned.  Season with 1/2 teaspoon salt and dash pepper.  Add tomatoes, 1/2 cup water, rice and Worcestershire sauce.  Cover and simmer till rice is tender, about 15 minutes.  Stir in Velveeta cheese (melt).  Stand peppers up and fill with mixture (10x6x1 1/2 inch).  Bake uncovered at 350 for 20-25 minutes.

Remove from oven and sprinkle with shredded cheese.

Return to Top

Shrimp Scampi with Linguine

 
1 lb. Linguine
1 pound (25ct) shrimp
1 Stick butter
4 Tablespoons Olive Oil
1/2 teaspoon salt
4 cloves garlic, minced
1 Tablespoon chopped parsley
In the time it takes to cook the linguine, the shrimp is ready to go.  Cook linguine according to package directions.

Sauté garlic in oil, salt and butter.  Add shrimp, single layer, and cook for about 2 min on each side.  Add parsley.

Drain Linguine.  Pour Shrimp mixture on top of linguine.  Serve.

Return to Top