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Celebrate the season with starters and sides

Posted: December 22, 2009 10:13 p.m.
Updated: December 23, 2009 4:55 a.m.
Holiday Brie en CrouteThaw: 40 minutes / Prep: 15 minutesBake: 20 minutes / Stand: 45 minutesMakes: 12 servings1 egg1 tablespoon water1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed1/2 cup apricot preserves or seedless raspberry jam1/3 cup dried cranberries1/4 cup toasted sliced almonds1 (13- to 16-ounce) Brie cheese round1 package (13 ounces) Pepperidge Farm Entertaining Quartet Distinctive Crackers 1. Heat the oven to 400°F. Beat the egg and water 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. Holiday Brie en CrouteThaw: 40 minutes / Prep: 15 minutesBake: 20 minutes / Stand: 45 minutesMakes: 12 servings1 egg1 tablespoon water1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed1/2 cup apricot preserves or seedless raspberry jam1/3 cup dried cranberries1/4 cup toasted sliced almonds1 (13- to 16-ounce) Brie cheese round1 package (13 ounces) Pepperidge Farm Entertaining Quartet Distinctive Crackers 1. Heat the oven to 400°F. Beat the egg and water 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.
Holiday Brie en CrouteThaw: 40 minutes / Prep: 15 minutesBake: 20 minutes / Stand: 45 minutesMakes: 12 servings1 egg1 tablespoon water1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed1/2 cup apricot preserves or seedless raspberry jam1/3 cup dried cranberries1/4 cup toasted sliced almonds1 (13- to 16-ounce) Brie cheese round1 package (13 ounces) Pepperidge Farm Entertaining Quartet Distinctive Crackers 1. Heat the oven to 400°F. Beat the egg and water 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.
Four-Cheese Potato-Stuffed MushroomsPrep Time: 15 minutesCook Time: 15 minutesServings: 121 4-ounce package Idahoan Four Cheese Mashed Potatoes12 large mushrooms or 18 medium mushrooms3 tablespoons butter, margarine or olive oil3 tablespoons chopped chives3⁄4 teaspoon salt1. 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 mush­rooms with remaining 1 tablespoon chives. Four-Cheese Potato-Stuffed MushroomsPrep Time: 15 minutesCook Time: 15 minutesServings: 121 4-ounce package Idahoan Four Cheese Mashed Potatoes12 large mushrooms or 18 medium mushrooms3 tablespoons butter, margarine or olive oil3 tablespoons chopped chives3⁄4 teaspoon salt1. 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 mush­rooms with remaining 1 tablespoon chives.
Four-Cheese Potato-Stuffed MushroomsPrep Time: 15 minutesCook Time: 15 minutesServings: 121 4-ounce package Idahoan Four Cheese Mashed Potatoes12 large mushrooms or 18 medium mushrooms3 tablespoons butter, margarine or olive oil3 tablespoons chopped chives3⁄4 teaspoon salt1. 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 mush­rooms with remaining 1 tablespoon chives.
Green Bean CasserolePrep: 10 minutesBake: 30 minutesMakes: 12 servings2 cans (10 3/4 ounces each) Campbell's Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)1 cup milk2 teaspoons soy sauce1/4 teaspoon ground black pepper8 cups cooked cut green beans2 2/3 cups French's French Fried Onions1. 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. Green Bean CasserolePrep: 10 minutesBake: 30 minutesMakes: 12 servings2 cans (10 3/4 ounces each) Campbell's Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)1 cup milk2 teaspoons soy sauce1/4 teaspoon ground black pepper8 cups cooked cut green beans2 2/3 cups French's French Fried Onions1. 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.
Green Bean CasserolePrep: 10 minutesBake: 30 minutesMakes: 12 servings2 cans (10 3/4 ounces each) Campbell's Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)1 cup milk2 teaspoons soy sauce1/4 teaspoon ground black pepper8 cups cooked cut green beans2 2/3 cups French's French Fried Onions1. 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.
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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 ingre­dients, such as cream soups, store-bought 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 combi­nation 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.

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