Pat’s Pantry: Small recipes

By Pat Mills

If there are only one or two of you to cook for, you shouldn’t have to give up a flavorful meal.  These quick-and-easy scaled down meals are just perfect for you. – Pat

Quick-stuffed pork chops

¼ teaspoon dried thyme
¼ teaspoon rubbed sage
1/8 teaspoon salt
1/8 teaspoon pepper
2 boneless pork loin chops (¾-in thick)
1 tablespoon butter or margarine
2 tablespoon chopped celery
2 tablespoons chopped onion
¼ cup thinly sliced carrot
½ cup chicken broth
¾ cup herb-seasoned stuffing

Combine thyme, sage, salt and pepper; sprinkle on both sides of pork chops. In a skillet, cook chops in butter for about 5-6 minutes on each side or until juices run clear. Transfer to a serving platter and keep warm. In the pan drippings, sauté celery, onion, and carrots over medium heat until tender. Stir in broth and stuffing; heat through. Spoon over chops; serve immediately. Yield: 2 servings.

Creamy potato casserole

1½ cups hot mashed potatoes (prepared with milk and butter)
½ cup sour cream
1 to 2 tablespoons milk
1/8 teaspoon garlic powder
¾ cup french-fried onions
½ cup shredded cheddar cheese

In a bowl, combine potatoes, sour cream, milk, and garlic powder; mix well. Spoon half into a greased 1-qt baking dish. Layer with half of the onions and cheese. Repeat layers. Bake, uncovered, at 350 degrees for 30-35 minutes or until the cheese is melted. Yield: 2 servings.

Spring corn

1½ cups frozen yellow and white corn
2 tablespoons chopped onion
1 tablespoon butter or margarine
¼ teaspoon sugar
1/8 teaspoon ground mustard
2 teaspoons minced fresh parsley

Cook corn according to package directions; drain and set aside. In a small skillet, sauté onion in butter. Add the sugar, mustard, parsley and reserved corn. Cook 2-3 minutes longer or until heated through. Yield: 1-2 servings.

Frosty freeze tarts

½ cup plus 2 tablespoons crushed chocolate wafers (about 9)
2 tablespoons sugar
2 tablespoons butter or margarine, melted
1 package (3 oz) cream cheese, softened
½ cup Marshmallow Creme
½ cup orange sherbet or flavor of your choice, softened
1 cup whipped topping
additional whipped topping and crushed chocolate wafers, optional

In a bowl, combine the wafer crumbs, sugar and butter. Press onto the bottom and up the sides of two ungreased 4-½-in fluted tart pans with removable bottoms. Bake at 375 degrees for 7-9 minutes or until crust is set. Cool. In a mixing bowl, beat the cream cheese until smooth. Add Marshmallow Creme; beat until blended. Fold in sherbet. Fold in whipped topping. Fill tart shells. Cover and freeze. Remove from the freezer 15 minutes before serving. Garnish with additional whipped topping and wafer crumbs if desired. Yield: 2 servings.


• To bake the perfect potato, rub butter over them before baking to prevent skin from cracking and to improve the taste.
• Rotisserie-cooked meats and poultry will contain less fat than those that are fried or cooked in their own juices.

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