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What’s for supper? The answer is these dishes that are on the table in less than an hour.  These everyday meals are designed for speed and require just a few ingredients and little prep time.  – Pat

STEAK PARMESAN

1/2 cup fine dry breadcrumbs

1/2 cup freshly grated parmesan cheese, divided

1 large egg, lightly beaten

1 tablespoon water

1/8 teaspoon pepper

4 cubed sirloin steaks (about 1 pound)

1/4 cup vegetable oil

1 cup pizza sauce

Combine breadcrumbs and 1/4 cup parmesan cheese. Combine egg, water and pepper. Dip steaks in egg mixture; then dredge steaks in breadcrumb mixture. Brown steaks in hot oil in a large skillet over medium heat 3 minutes on each side. Arrange steaks in an 8-inch square baking dish and top with pizza sauce. Bake at 325 degrees for 20 minutes or until done. Remove steaks from oven and sprinkle with remaining 1/4 cup parmesan cheese.

CREAM CHEESE AND ONION POTATOES

3 1/2 cups water

1 cup milk

1 (7 ¾ oz.) package instant mashed potato flakes

1 (8 oz.) package cream cheese, cubed and softened

1/3 cup chopped green onions

1 teaspoon salt

1/4 teaspoon pepper

Combine water and milk in a heavy saucepan and bring to a boil. Remove pan from heat and stir in packets of potato flakes. Add cream cheese and remaining ingredients to potato mixture, stirring until blended. Serve immediately.

DECADENT MUD PIE

1 (11 ¾ oz.) jar hot fudge sauce, heated and divided

1 (9 oz.) graham cracker crust (10-inCH diameter)

1/2 Gallon coffee ice cream, softened

frozen whipped topping, thawed

blanched slivered almonds, toasted

Spread 1/3 cup fudge sauce evenly over bottom of crust. Spread ice cream over fudge sauce. Cover and freeze until firm. Let pie stand at room temperature 5 minutes. Cut into wedges. Top each serving with remaining fudge sauce, whipped tipping and almonds. Serve immediately.

MEATY SPAGHETTI

1 1/2 pound ground chuck

1 medium onion, chopped

1 (28 oz.) can whole tomatoes, undrained and chopped

2 (6 oz.) cans tomato paste

1 (8 oz.) can tomato sauce

2 teaspoon sugar

1 1/2 teaspoons dried oregano

1 1/2 teaspoons dried basil

3/4 teaspoon garlic powder

hot cooked spaghetti

grated parmesan cheese

Cook ground chuck and onion in a Dutch oven until the meat is browned. Stir until it crumbles. Drain and stir chopped tomato and next six ingredients into meat mixture. Cook over medium heat 20 minutes, stirring occasionally. Serve sauce over hot cooked spaghetti and sprinkle with parmesan cheese.

SKILLET CHICKEN AND RICE

1 1/3 cups milk

1 (10.75 oz.) can cream of mushroom soup, undiluted

1 (6 oz.) package quick long-grain and wild rice mix, uncooked (including seasoning packets)

4 skinless, boneless chicken breast halves

1 tablespoon butter or margarine, melted

Combine milk, soup, rice mix and seasoning packet and set aside.  Cook chicken in butter in a large skillet over medium-high heat for 5 minutes on each side. Pour rice mixture over chicken and bring to a boil. Cover, reduce heat and simmer 12 minutes or until chicken is done and liquid is absorbed.

QUICK TIPS

• Transfer jelly and salad dressing to small plastic squeeze bottles. There will be no more messy, sticky jars.

• When cutting butter into flour for pastry dough, the process is easier if you cut the butter into small pieces before adding it to the flour.

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