Country meatball ragout & Oriental chicken (1978)

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One-pot suppers

The Campbell way to save two kinds of energy and all kinds of time.

What could be easier than cooking and serving supper in one pot? These top-of-stove meals save energy (yours and your stove’s) and time.


Oriental Chicken recipe


1 pound boneless chicken breasts, cut in 2″ strips
2 cans Campbell’s Chicken Broth
1/2 cup raw regular rice
1/2 cup sherry
2 tablespoons soy sauce
1 large clove garlic, minced
1/4 teaspoon ground ginger
1 pkg (19-oz) frozen broccoli spears, partially-thawed and cut in half
2 cups diagonally sliced carrots
1 cup diagonally sliced green onions
1 can (about 8-oz) bamboo shoots, drained


In large saucepan, lightly brown chicken in 2 T salad oil. Add broth, rice, sherry, soy, garlic and ginger. Bring to boil, reduce heat. Cover; simmer 15 minutes.

Add remaining ingredients. Simmer 5 minutes more, or until done. Stir occasionally.

Stir 1/2 cup water into 3-4 tablespoons of cornstarch until smooth; stir into chicken. Cook, stirring until thickened.

Makes 8-1/2 cups


Country Meatball Ragout recipe


1-1/2 pound ground beef
1/3 cup fine bread crumbs
1 egg, slightly beaten
1/2 cup chopped onion
1/2 tsp. salt
1 can cream of celery soup
1 can beef broth
8 oz. tomatoes, cut up
1/2 tsp. crushed basil leaves
1/2 tsp. crushed thyme leaves
1 small bay leaf
1/4 cup flour
2 Tbsp. oil
1 package (20 oz.) frozen stew vegetables
dash of pepper


Thoroughly mix beef, bread crumbs, egg, onion, salt and dash of pepper; shape firmly into about 24 meatballs. In large saucepan, brown meatballs with 2 Tbsp. oil; pour off fat.

Add remaining ingredients. Bring to boil; reduce heat. Cover; simmer 20 minutes or until done.

Stir occasionally. Gradually blend 1/2 cup water into 1/4 cup flour until smooth. Slowly stir into stew. Cook, stirring until thickened. Remove bay leaf.

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