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Pat’s Pantry: 10 minutes from kitchen to table

By Pat Mills

Save these recipes, so when you have a very short time to get dinner on the table the family will be impressed.  The kids will love these cinnamon and sugar biscuits. – Pat

School day biscuits

½ cup packed brown sugar
1 teaspoon ground cinnamon
1 tube (12 oz) refrigerated buttermilk biscuits
¼ cup butter or margarine, melted

In a small bowl, combine brown sugar and cinnamon. Separate biscuits; dip the top of each in butter, then in cinnamon-sugar. Place sugared side up on an ungreased baking sheet. Bake at 400 degrees for 6-8 minutes or until golden brown. Serve warm. Yield: 10 biscuits.

Creamy chicken and rice

1 cup instant rice
1 cup water
1 can (15 oz) mixed vegetables, drained
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 can (5 oz) white chicken, drained
¼ to ½ teaspoon dried basil
pinch pepper

In a saucepan, cook rice in water according to package directions. Add the remaining ingredients; heat through. Yields 4 servings.

Fast French dip sandwiches

1 can (10½ oz) condensed French onion soup, undiluted
½ pound thinly sliced deli roast beef
1/3 cup water
4 slices provolone cheese
4 sandwich buns split

In a 1-qt. microwave safe bowl, combine the soup, beef and water. Cover and microwave on high for 3 minutes or until heated through. Meanwhile, place a slice of cheese on each bun bottom. Broil 4-6 inches from the heat for 1 minute or until the cheese is melted. Using a slotted spoon, place the beef on buns; replace the tops. Serve with onion soup for dipping. Yield: 4 servings.

Banana split salad

1 can (14 oz) sweetened condensed milk
1 carton (12 oz) frozen whipped topping, thawed
1 can (21 oz) cherry pie filling
3 medium firm bananas cut into chunks
1 can (8 oz) crushed pineapple, drained
½ cup chopped nuts

In a large bowl, combine the milk and whipped topping until well blended. Fold in pie filling, banana, pineapple and nuts. Yield: 10 servings.

Cottage cheese salad

1 cup cottage cheese
1 medium tomato, chopped
½ cup chopped cucumber
1/3 cup chopped green pepper
2 tablespoons mayonnaise
1 tablespoon sour cream
1 tablespoon ranch salad dressing mix

In a small bowl, combine all ingredients. Serve immediately. Yield 3 servings.

FOOD FACTS

• Mayonnaise and salad dressing may be used interchangeably in recipes, but keep in mind that salad dressing is sweeter.
• Storing previously opened packages of marshmallows in a warm, humid environment can cause them to become sticky. If they are not too far gone, try tossing them in confectioners sugar. Store in a tightly sealed plastic bag in the freezer.
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