Happy Easter!
IFC's friend was supposed to come today... well that wasn't even sure in the first place. Anyway, he probably ended up working over time.
I tried some new recipes from Campbell's again... the pork roast came out good actually. I baked it for 3 hours and put it in a grilling pan to brown a little. Couldn't wait for the sauce to dry. The lasagna is kind of bland... guess the salt and pepper I added weren't enough. I also made mashed potato and corn on the side.
Apricot Glazed Pork Roast
1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth
1 jar (18 ounces) apricot preserves
1 large onion, chopped (about 1 cup)
2 tablespoons Dijon-style mustard
1 boneless pork loin roast (about 4 pounds)
1. Stir the broth, preserves, onion and mustard in a 3 1/2-quart slow cooker. Add the pork to the cooker, cutting to fit, if needed, and turn to coat.
2. Cover and cook on LOW for 8 to 9 hours* or until the pork is fork-tender.
3. *Or on HIGH for 4 to 5 hours.
4. Serving Suggestion: Serve with Idahoan® Original Mashed Potatoes and steamed broccoli, cauliflower and carrots. For dessert serve apple-cranberry crisp.
RECIPE TIPS
•Tip: For thicker sauce, mix 2 tablespoons cornstarch and 2 tablespoons water in a small bowl until smooth. Remove the pork from the cooker. Stir the cornstarch mixture in the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens.
Beef and Mushroom Lasagna
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/4 cup milk
1 pound ground beef
2 cups Prego® Fresh Mushroom Italian Sauce
9 cooked lasagna noodles
1 cup shredded Italian-blend or mozzarella cheese
1. Heat the oven to 400°F. Stir the soup and milk in a small bowl until the mixture is smooth.
2. Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat. Stir in the Italian sauce.
3. Layer half the beef mixture, 3 lasagna noodles and 1 cup soup mixture in a 2-quart shallow baking dish. Top with 3 lasagna noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with the cheese. Cover the baking dish.
4. Bake for 30 minutes or until the lasagna is hot. Uncover the baking dish.
5. Heat the broiler. Broil 4 inches from the heat for 2 minutes or until the cheese is golden brown. Let stand for 10 minutes.
