Pat’s Pantry: Cut your kitchen time

By Pat Mills

Don’t have time to spend in the kitchen with your busy schedule?  Try these fast and easy recipes, and in 30 minutes or less you can have dinner on the table. – Pat

Onion Salisbury steak

1 pound lean ground beef
½ teaspoon salt
1/8 to ¼ teaspoon pepper
2 medium onions, thinly sliced
4 slices bread, toasted
¼ cup all-purpose flour
1½ cups water
1 tablespoon beef bouillon granules

In a bowl, combine beef, salt and pepper; shape into four oval patties. In a skillet, brown patties on one side. Turn and add onions. Cook until meat is no longer pink. Place toast on serving plates. Top each with onions and a beef patty; keep warm. Stir flour into skillet until blended. Gradually add water; stir in bouillon. Bring to a boil, cook and stir for 2 minutes or until thickened and bubbly. Serve over meat and onions. Yield: 4 servings.

Carrots with raisins

4 medium carrots, julienned
¼ cup water
¼ raisins
2 tablespoons brown sugar
½ teaspoon salt
1/8 teaspoon pepper

In a microwave-safe bowl, combine all ingredients.  Cover and microwave on high for 2 minutes. Stir; cook 1-2 minutes longer or until carrots are tender. Yield: 4 servings.

Creamy coleslaw

1 package (16 oz) coleslaw
¾ cup mayonnaise or salad dressing
1/3 cup sour cream
¼ cup sugar
¾ teaspoon seasoned salt
½ teaspoon ground mustard
¼ teaspoon celery salt

Place coleslaw mix in a large bowl. In a small bowl, combine the remaining ingredients; stir until blended. Pour over coleslaw mix and toss to coat. Refrigerate until serving.

Pineapple fluff pie

1 can (20 oz) unsweetened crushed pineapple, drained
1 package (3.4 oz) instant lemon pudding mix
1 carton (8 oz) frozen whipped topping, thawed
1 graham cracker crust (9 inches)

In a bowl, combine the pineapple and pudding mix until thickened; fold in the whipped topping. Spoon into crust. Refrigerate until serving. Yield: 8 servings.


• When creaming butter, cut it up in small pieces to give the mixer a better chance to do the job right.
• To test whether hot oil is still usable, drop a piece of white bread into the pan. If the bread develops dark specs, the oil is deteriorating.

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