Whether entertaining a large group, or hosting a small gathering, holiday cooks can showcase their culinary flair with a sumptuous spread of starters and sides. And, with timesaving ingre dients, such as cream soups, storebought mashed potatoes and prepared pastry sheets, it’s a cinch to complement the main dish with appetizers and side dishes that look and taste elegant. Using these simple recipes, holiday hosts can impress family and friends and still have time to enjoy the party.
Everyone’s favorite side, Green Bean Casserole, is a rich, creamy and crispy combi nation of green beans, Campbell’s Cream of Mushroom soup and French’s French Fried Onions. An elegant, yet simple starter, Four-Cheese Potato-Stuffed Mushrooms are made with Idahoan Four Cheese Mashed Potatoes, so no peeling, boiling or mashing is required. Cheese lovers will swoon when they dip into Holiday Brie en Croute made with Pepperidge Farm Puff Pastry Sheets and dried cranberries. To complete the spread, serve warm Potato Buttermilk Biscuits with butter.
Green Bean Casserole
Prep: 10 minutes Bake: 30 minutes Makes: 12 servings
2 cans (10 3/4 ounces each) Campbell’s Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup milk
2 teaspoons soy sauce
1/4 teaspoon ground black pepper
8 cups cooked cut green beans
2 2/3 cups French’s French Fried Onions
1. Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-quart casserole.
2. Bake at 350°F for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
3. Bake for 5 minutes or until the onions are golden brown.
Four-Cheese Potato-Stuffed Mushrooms
Prep Time: 15 minutes Cook Time: 15 minutes Servings: 12
1 4-ounce package Idahoan Four Cheese Mashed Potatoes
12 large mushrooms or 18 medium mushrooms
3 tablespoons butter, margarine or olive oil
3 tablespoons chopped chives
3.4 teaspoon salt
1. Preheat oven to 450°F.
2. Prepare Idahoan Four Cheese Mashed Potatoes as package directs.
3. Remove stems from mushrooms; chop stems and set aside. Carefully scoop out the center of each mushroom cap with a spoon, leaving 1.2-inch shell.
4. Melt butter in 10-inch skillet over medium heat. Add chopped mushroom stems and cook 3 minutes or until tender. Remove from heat and stir in mashed potatoes, 2 tablespoons chives and salt.
5. Fill each mushroom cap with potato mixture, mounding it slightly. Bake 10 minutes or until potatoes are lightly golden. Sprinkle mush rooms with remaining 1 tablespoon chives.
Potato Buttermilk Biscuits
Prep Time: 15 Minutes Cook Time: 15 Minutes Servings: 12
1 cup prepared Idahoan Original Mashed Potatoes — 4 prepared servings
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoons salt 1/4 cup butter or margarine, melted
3/4 cup buttermilk
1. Preheat oven to 350°F.
2. Prepare Idahoan Original Mashed Potatoes as package directs for 4 servings. Set aside.
3. In a large bowl combine flour, baking powder, baking soda and salt. With pastry blender, or two knives used scissors-fashion, cut in butter until mixture resembles coarse crumbs. Stir in mashed potatoes and buttermilk until mixture comes together. Shape into a ball.
4. On lightly floured surface, knead dough 30 seconds. Pat dough into a 3/4-inch thick piece. With 2 1/2-inch round cookie cutter, cut out circles (including scraps) to make 12 rounds.
5. Place on greased cookie sheet, about 1 inch apart. Bake for 10 to 12 minutes, until golden and puffed. Remove to wire racks to cool slightly. Serve warm.
Holiday Brie en Croute
Thaw: 40 minutes / Prep: 15 minutes Bake: 20 minutes / Stand: 45 minutes Makes: 12 servings
1 tablespoon water
1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed
1/2 cup apricot preserves or seedless raspberry jam
1/3 cup dried cranberries
1/4 cup toasted sliced almonds
1 (13- to 16-ounce) Brie cheese round
1 package (13 ounces) Pepperidge Farm Entertaining Quartet Distinctive Crackers
1. Heat the oven to 400°F. Beat the egg andwater in a small bowl with a fork.
2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.
3. Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.
Left with leftovers?
Creamy Turkey Pot Pie is a great way to use leftover turkey. Teamed with frozen vegetables and served in individual puff pastry shells, this dish is sure to win rave reviews from family and friends and it beats turkey sand wiches hands down.
Creamy Turkey Pot Pie
Prep: 15 minutes Bake: 20 minutes Makes: 6 servings
1 package (10 ounces) Pepperidge Farm Puff Pastry Shells
1 tablespoon vegetable oil
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell’s Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request)
1/2 cup milk
1 package (10 ounces) frozen peas and carrots
2 cups shredded or cubed cooked turkey or chicken
1. Prepare the pastry shells according to the package directions.
2. Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and cook until it’s tender, stirring occasionally.
3. Stir the soup, milk and peas and carrots in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 min utes or until the vegetables are tender. Stir in the turkey and cook until the mixture is hot and bubbling. Spoon the turkey mixture into the pastry shells. Top with the pastry “tops,” if desired.