T’s Saucy Skillet Meatloaves
Crystal Bruns
Iliff, CO
One of my two young boys’ favorite meals! Just add some creamy mashed potatoes for a satisfying homestyle meal.
1-1/2 lbs. ground beef
1/2 c. dry bread crumbs
1 egg, beaten
10-3/4 oz. can tomato soup, divided
1/4 c. onion, chopped
1 t. salt
1 t. pepper
1/4 c. water
1/2 t. mustard
1/2 c. shredded mozzarella cheese
In a large bowl, combine beef, bread crumbs, egg, 1/4 cup soup, onion, salt and pepper. Mix well, using your hands; shape firmly into 2 loaves. Heat a large deep skillet over medium-high heat. Add meatloaves to skillet and brown on both sides; reduce heat to medium and cover with a lid. Simmer for about 25 minutes, or until beef is cooked through. Drain; stir in remaining soup, water and mustard. Top meatloaves with cheese. Simmer, uncovered, for 10 minutes, stirring sauce occasionally. Serves 6.
When mixing up a meatloaf, place all the ingredients in a large plastic zipping bag. Seal the bag and squish the bag until everything is well mixed...afterwards, just toss away the bag!
Sourdough Chicken Casserole
Brenda Hager
Nancy, KY
My husband really enjoys this delicious dish, and he’s not a big fan of chicken. The caramelized onions give it a great flavor!
4 c. sourdough bread, cubed
1/4 c. plus 2 T. butter, melted and divided
1/3 c. grated Parmesan cheese
2 T. fresh parsley, chopped
2 sweet onions, sliced
8-oz. pkg. sliced mushrooms
1 c. white wine or buttermilk
10-3/4 oz. can cream of mushroom soup
1/2 c. roasted red peppers, chopped
2-1/2 c. cooked chicken, shredded
1/2 t. salt
1/4 t. pepper
In a large bowl, toss together bread cubes, 1/4 cup butter, cheese and parsley; set aside. In a large skillet over medium-high heat, sauté onions in remaining butter for 15 minutes, or until dark golden. Add mushrooms and sauté for 5 minutes. Add remaining ingredients. Stirring constantly, cook an additional 5 minutes, or until hot and bubbly. Pour into a lightly greased 9"x9" baking pan; top with bread cube mixture. Bake, uncovered, at 400 degrees for 15 minutes, or until golden. Makes 4 servings.
Day-old bread is fine for making stuffing cubes and casserole toppings. It keeps its texture better than very fresh bread...it’s thrifty too!
Potato Puff Casserole
Tina George
El Dorado, AR
My family loves this dish served with green beans and dinner rolls. It’s so simple that I’m always happy to fix it for them!
2 lbs. ground beef
10-3/4 oz. can cream of mushroom soup
10-3/4 oz. can cream of chicken soup
1-1/3 c. milk
6 c. frozen potato puffs
1-1/2 c. shredded Cheddar cheese
Brown beef in a skillet over medium heat; drain. Stir in soups and milk; heat through. Transfer to an ungreased 13"x9" baking pan. Layer potato puffs evenly over top. Bake, uncovered, at 375 degrees for 25 minutes, or until puffs are golden. Sprinkle with cheese. Bake an additional 5 minutes, or until cheese is melted. Serves 8.
Keep tea towels handy on a peg rack! Stitch a folded loop of rick rack or twill tape to one corner of the towels for hanging.
Cornbread-Topped BBQ Beef
Megan Brooks
Antioch, TN
My sister shared this recipe with me and it has quickly become a family favorite. Not only is it super-easy to make, it’s a good chance for me to sneak in some veggies for my picky eaters!
2 lbs. ground beef
1 onion, diced
1 green pepper, diced
11-oz. can corn, drained
14-1/2 oz. can diced tomatoes, drained
1/2 c. barbecue sauce
3 8-1/2 oz. pkgs. cornbread mix
In a skillet over medium heat, brown beef and onion; drain. Add vegetables; cook and stir until tender. Stir in sauce; spread mixture in an ungreased 13"x9" baking pan. Prepare cornbread according to package directions; spread batter over beef mixture. Bake, uncovered, at 400 degrees for 20 to 25 minutes, until golden and a knife tip inserted in the center comes out clean. Serves 8 to 10.
Now and then it’s good to pause in our pursuit of happiness and just be happy.
Mom’s Tuna Patties
Jennifer Baker
Cosby, TN
This is a great, inexpensive dinner with good flavors...my husband and children request it often.
2 eggs, beaten
10-3/4 oz. can cream of mushroom soup, divided
3/4 c. milk, divided
2 c. stuffing mix
12-oz. can tuna, drained and flaked
1/2 c. shredded Cheddar cheese
2 T. butter
In a bowl, combine eggs, 1/3 of soup and 1/4 cup milk; mix well. Stir in stuffing mix, tuna and cheese; form into 4 patties. In a skillet over medium heat, cook patties in butter for 3 to 4 minutes on each side, until golden and heated through. In a small saucepan over medium heat, stir together remaining soup and milk until warm. Spoon sauce over patties. Makes 4 servings.
Comfort foods like tuna patties and creamed chicken are especially satisfying served over warm split biscuits or buttered toast...a terrific way to stretch a meal when there are extra guests for dinner too!
Tangy Beef Patties
Carol Zillig
Lincoln, NE
These tasty little burgers used to be served at our cousins’ parties when our children were small. The ingredients in the Special Sauce may seem surprising, but they combine very nicely.
1 c. soft bread crumbs
1/2 c. milk
2 eggs, beaten
2 lbs. ground beef
2 t. salt
1 t. dried, minced onion
1/4 t. pepper
In a large bowl, combine all ingredients and mix together. Form into 10 to 12 silver dollar-size patties. Brown patties in a large skillet over medium heat; drain. Pour Special Sauce over patties and simmer, covered, for 30 minutes. Serves 5 to 6.
Special Sauce:
1 c. chili sauce
3/4 c. grape jelly
1 T. lemon juice
1 t. Worcestershire
1 t. mustard
Mix together ingredients.
If you’re cooking in a skillet and there’s no spatter guard handy, a large metal sieve can do the job. Just place it face-down over the skillet.
Angel Hair Italiano
Jo Ann
By the time the pasta pot boils, you’re well on the way to a flavorful light meal!
16-oz. pkg. angel hair pasta, uncooked
1/4 c. olive oil
4 cloves garlic, pressed
1/2 c. sun-dried tomatoes, finely chopped
8-oz. pkg. tomato-basil feta cheese, crumbled
1 c. grated Parmesan cheese
1 bunch fresh parsley, chopped
salt and pepper to taste
Cook pasta according to package directions. Drain; return pasta to cooking pot. Mix in oil, garlic, tomatoes and cheeses. Stir in parsley; add salt and pepper to taste. Serve warm. Makes 6 servings.
For a healthy change, give whole-wheat pasta a try in your favorite pasta recipe...it tastes great and contains more fiber than regular pasta.
Garlicky Shrimp & Pasta
Bobbi Scheafnocker
Grove City, PA
My husband and I often use this recipe as our “go-to” dinner when we are out of ideas or short on time and energy.
2 to 3 cloves garlic, minced
5 T. butter
1/2 lb. cooked peeled shrimp, thawed if frozen
cooked angel hair pasta
Garnish: Italian-seasoned dry bread crumbs
In a skillet over medium heat, sauté garlic in butter until just heated through. Add shrimp and heat through. Serve over cooked pasta; garnish with bread crumbs. Makes 2 to 3 servings.
Cook up perfect pasta...here’s how! Use 5 quarts of water for each pound of pasta. Bring to a rolling boil over high heat. Stir in pasta; return to a rolling boil. Boil, uncovered, for the time recommended on the package, stirring occasionally to prevent sticking. Drain well before tossing with pasta sauce or a little olive oil.
Quick Chinese One-Dish Meal
Betty Banks
Austin, TX
My hubby thinks this easy-to-make dinner is a great fixer for the “hungries.”
2 T. olive oil
1 cooked chicken breast, cubed
2 c. frozen mixed vegetables, thawed
2 c. instant rice, cooked
2 T. light brown sugar, packed
1 t. water
soy sauce to taste
Heat oil in a large skillet over medium-high heat. Add chicken and cook about 2 to 3 minutes, until hot. Add vegetables and cooked rice. In a small bowl, mix brown sugar and water together; add to skillet. Cover skillet; reduce heat to medium and cook until heated through. Add soy sauce to taste before serving. Makes 6 servings.
It’s easy to separate frozen mixed vegetables...place them in a colander and run under cold water.
Beef & Snow Pea Stir-Fry
Rhonda Reeder
Ellicott City, MD
My husband and I went to a Chinese restaurant on our first date. This is my version of the dish he ordered. We have it for our anniversary every year and it’s simply divine!
3 T. soy sauce
2 T. rice wine or rice vinegar
1 T. brown sugar, packed
1/2 t. cornstarch
1 T. oil
1 T. fresh ginger, minced
1 T. garlic, minced
1 lb. beef round steak, cut into thin strips
1 to 1-1/2 c. snow peas
cooked rice
In a small bowl, combine soy sauce, rice wine or vinegar, brown sugar and cornstarch; set aside. Heat oil in a wok or skillet over medium-high heat. Add ginger and garlic and sauté for 30 seconds. Add steak and stir-fry for 2 minutes, or until evenly browned. Add snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture; bring to a boil, stirring constantly. Reduce heat and simmer until sauce is thick and smooth. Serve over cooked rice. Makes 4 servings.
After a simple dinner, a sweet & simple dessert is in order. Place scoops of rainbow sherbet in parfait glasses and slip a fortune cookie over the edge of each glass...perfect!
Dee’s Speedy Skillet Chops
Deanna Lyons
Westerville, OH
For a quick lunch at Gooseberry Patch, I sometimes whip these up for my co-workers and me. Perfect with mashed potatoes!
1 to 2 T. olive oil
4 boneless pork chops
1/2 t. garlic powder
1 t. paprika
pepper to taste
In a skillet over medium heat, heat oil. Add pork chops and seasonings. Cook for about 10 minutes on each side, until pork chops are cooked through. Makes 2 to 4 servings.
Zesty Zippy Italian Chops
Rita Morgan
Pueblo, CO
This is the quickest, easiest recipe in my recipe box. I make it at least twice a month, especially after the kids’ sports events. Great paired with fluffy baked potatoes and green beans.
4 boneless pork chops
1 T. oil
1-1/2 c. zesty Italian salad dressing
1 onion, finely chopped
salt and pepper to taste
Brown pork chops in oil in a skillet over medium-high heat, about 3 minutes on both sides. Stir in salad dressing and onion. Cover and cook over medium-low heat for about 25 minutes. Makes 4 servings.
If a favorite non-stick skillet is sticky, fill it with one cup water, 1/2 cup vinegar and 2 tablespoons baking soda. Bring to a boil for a few minutes. Rinse well with hot water, wipe clean and it’s good to go!
Skillet Macaroni & Beef
Jessica Branch
Colchester, IL
This is a nice change from goulash and spaghetti because it all cooks together in the same pan!
1 lb. ground beef
1 t. salt
1 t. pepper
1 t. garlic powder
1/2 c. onion, diced
1/2 c. green pepper, diced
2 8-oz. cans tomato sauce
1 c. water
1-1/2 T. Worcestershire sauce
1 c. elbow macaroni, uncooked
Brown beef in a large skillet over medium heat. Drain; sprinkle with seasonings. Add onion and green pepper; sauté. Add remaining ingredients. Reduce heat; cover and simmer for 20 minutes, stirring occasionally to separate macaroni. Uncover and cook an additional 5 minutes, until thickened. Makes 6 servings.
Make a double batch of your favorite comfort food and invite neighbors over for supper...what a great way to get to know them better. Keep it simple with a tossed salad, warm bakery bread and apple crisp for dessert...it’s all about food and fellowship!
Baked Penne & Chicken
Wendy Maryott
Rathdrum, ID
My own version of a dish from our favorite pasta restaurant! Whenever our nieces come for dinner, this is what they ask for.
16-oz. pkg. penne pasta, uncooked
2 boneless, skinless chicken breasts
seasoned salt to taste
1 t. oil
26-oz. jar spaghetti sauce
16-oz. jar Alfredo sauce
1-1/2 to 2 c. shredded Cheddar cheese
Cook pasta according to package directions. While pasta cooks, sprinkle chicken with seasoned salt. In a skillet over medium heat, sauté chicken in oil for about 10 minutes, until cooked through. Set aside to cool. In a stockpot over low heat, combine sauces and heat through, stirring occasionally. Cube chicken and add to sauce mixture. Drain pasta; add to stockpot and toss gently to combine. Pour into an ungreased 13"x9" baking pan and top with cheese. Bake, uncovered, at 350 degrees for 20 minutes, or until cheese is melted and sauce is bubbly. Makes 6 to 8 servings.
Pour vegetable oil into a plastic squeeze bottle. This makes it easy to drizzle oil just where it’s needed, with no waste and no mess.
3-Cheese Spinach Rigatoni
Audrey Lett
Newark, DE
“Yum” is the word that sums up this recipe. I’ve gotten so many compliments on this dish...the best part is that it’s on the table in less than thirty minutes!
16-oz. pkg. rigatoni pasta, uncooked
3 T. olive oil, divided
10-oz. pkg. frozen spinach, thawed and drained
2 c. ricotta cheese
5 T. grated Parmesan cheese, divided
3/4 t. salt
1/4 t. pepper
Optional: 1/2 t. nutmeg
1-1/2 c. shredded fontina cheese, divided
Garnish: additional grated Parmesan cheese
Cook rigatoni according to package directions. Drain; toss with one tablespoon oil and place in a greased 13"x9" baking pan. Combine spinach, ricotta and 3 tablespoons Parmesan in a food processor and purée. Add salt, pepper and nutmeg, if desired. Stir in half of fontina; combine spinach mixture with rigatoni. Top with remaining fontina and Parmesan; drizzle with remaining oil. Cover and bake at 450 degrees for 15 to 20 minutes, until golden and heated through. Serve with additional Parmesan cheese for sprinkling. Serves 4.
Weekly theme nights make meal planning simple...have family members choose their favorites! They’ll look forward to Spaghetti Monday and Tex-Mex Tuesday...you’ll always know the answer to “What’s for dinner?”
Speedy Tomato Mac & Cheese
Connie Hilty
Pearland, TX
This is a snap to make and a real family pleaser. My four kids, ages four to ten, just love it...we never have any leftovers unless I make a double batch!
2 c. elbow macaroni, uncooked
10-3/4 oz. can Cheddar cheese soup
1 c. zesty spaghetti sauce
1/3 c. milk
Garnish: grated Parmesan cheese
Cook macaroni according to package directions; drain and return to saucepan. Add soup, sauce and milk; mix well and heat through over medium heat. Serve with Parmesan cheese. Serves 4 to 6.
Kids love to “cook” so let them take turns selecting and helping prepare dinner at least once a week. It’s a great way for them to learn basic kitchen skills.
Beef & Tomato Gravy
Camille Jones
Long Beach, CA
This recipe was shared with me by my good friend several years ago and I’ve been making it ever since. It’s a very easy midweek meal, very hearty and thrifty too! Delicious with mashed potatoes or rice.
1-1/2 lbs. ground beef
1 onion, minced
1 t. garlic, minced
salt and pepper to taste
1 T. all-purpose flour
2 T. oil
2 14-1/2 oz. cans cut green beans, partially drained
28-oz. can diced tomatoes
In a bowl, mix beef with onion, garlic, salt and pepper. Form into 12 silver dollar-size patties. Dredge patties in flour. Heat oil in a large skillet over medium heat; brown patties on both sides. Add green beans and tomatoes with juice; stir to combine. Reduce heat to low. Cover and cook for 20 minutes, stirring once or twice. Serves 6.
Salsa Mac & Cheese
Tammy Steinert
Hoisington, KS
A super meal for hurry-up nights!
7-1/4 oz. pkg. macaroni & cheese mix
1/2 lb. ground beef, browned
1/2 c. salsa
Prepare macaroni & cheese according to package directions. Add beef and salsa to same saucepan. Stir well and heat through over low heat. Serves 4.
Better with Bacon Noodles
Sherry Gordon
Arlington Heights, IL
This casserole recipe was handed down to me by my Hungarian grandmother. It was already a good recipe, but I tossed in a little bacon, and what do you know? It made this yummy traditional dish even yummier.
16-oz. pkg. wide egg noodles, cooked
2 c. sour cream
12-oz. container cottage cheese
3-1/2 slices smoked bacon, crisply cooked and crumbled
salt and pepper to taste
In a lightly greased 13"x9" baking pan, blend together cooked noodles and sour cream. Spoon cottage cheese evenly over noodle mixture. Sprinkle crumbled bacon on top. Add salt and pepper to taste. Bake, uncovered, at 350 degrees for about 15 minutes, until heated through and cheese softens. Serves 8.
Add some fresh broccoli, asparagus or snow peas to a favorite pasta recipe...simply drop chopped veggies into the pasta pot about halfway through the cooking time. Pasta and veggies will be tender at about the same time.
Pepper Bacon-Tomato Linguine
Virginia Watson
Scranton, PA
Just minutes from start to finish, and so incredibly good, you’ll feel you’ve treated yourself and your family to a nice dinner at a fancy restaurant!
16-oz. pkg. linguine pasta, uncooked
1/2 lb. peppered bacon, diced
2 T. green onions, chopped
2 t. garlic, minced
14-1/2 oz. can diced tomatoes
1 t. dried basil
salt and pepper to taste
3 T. grated Parmesan cheese
Cook pasta according to package directions; drain. Meanwhile, in a large skillet over medium heat, cook bacon until crisp. Remove bacon to a paper towel; reserve drippings in skillet. Add onion and garlic to drippings; sauté for one minute. Stir in tomatoes with juice and seasonings; simmer for 5 minutes. Add linguine, Parmesan cheese and bacon; toss to mix well. Serves 6.
Make a fresh-tasting side dish. Combine 3 to 4 sliced zucchini, 1/2 teaspoon minced garlic and a tablespoon of chopped fresh basil. Sauté in a little olive oil until tender and serve warm.
Ralph Ratliff’s Chicken
Kellie Trail-Wells
Christiansburg, VA
Growing up, one of my favorite things was the potluck lunches at our church. I loved the delicious smells, the excitement of the adults getting food prepared and the children playing. I always put way more food on my plate than I could eat, but how could I resist such tempting dishes? My favorite was a chicken casserole made by a church member named Ralph Ratliff. Eventually Mom asked him for the recipe and many years later, it’s still a favorite...comfort food based on memories of a sweet time.
3 to 4 c. cooked chicken, cubed
10-3/4 oz. can chicken noodle soup
10-3/4 oz. can cream of mushroom soup
1 egg, beaten
3 slices bread, cubed
1 sleeve round buttery crackers, crumbled
1/4 c. butter, melted
1/4 c. shredded Colby cheese
In a bowl, mix together chicken, soups, egg and bread cubes. Pour mixture into a greased 13"x9" baking pan. Toss together cracker crumbs and butter; sprinkle over top. Sprinkle cheese over crumb mixture. Bake, uncovered, at 350 degrees for about 30 minutes, until hot and bubbly. Makes 4 to 6 servings.
Stock up on favorite pantry items when they’re on sale...they’re oh-so handy for homestyle meals in a hurry. Write the purchase date on the package with a permanent marker to make cupboard rotation easy.
Pepper Chicken
Tracey Regnold
Lewisville, TX
This was my mother’s recipe and I have modified it to fit our family. It’s a favorite at our house. This dish can be made with beef too.
1 onion, chopped
1 green pepper, chopped
1 to 2 cloves garlic, chopped
2 to 3 T. olive oil
4 boneless, skinless chicken breasts, cubed
1/2 to 3/4 c. white wine or chicken broth
10-3/4 oz. can cream of mushroom soup
10-3/4 oz. can golden mushroom soup
1/2 c. chicken broth
salt and pepper to taste
cooked rice or egg noodles
In a skillet over medium heat, sauté onion, green pepper and garlic in oil until onion is translucent, 2 to 3 minutes. Add chicken and cook until golden, about 3 to 4 minutes; drain. Add wine or broth and cook for one to 2 minutes. Add soups, broth, salt and pepper, stirring well to combine. Simmer, over medium-low heat for about 10 minutes. Serve over hot cooked rice or noodles. Makes 4 to 5 servings.
Keep your wooden cutting board in tip-top shape. Protect it from spills by coating with a thin film of olive oil and letting it soak in for a few minutes. Rub dry with a paper towel; repeat several times. Let the board stand for 24 hours before using again.
Delia’s Shortcut Paella
Delia Chiu
Columbia, MD
I admit I don’t really know what goes into an authentic Spanish paella! However, I recently discovered a really tasty Spanish rice in the frozen foods section of the supermarket. By adding a few simple ingredients, I created a quick and delicious one-pot meal!
12-oz. pkg. frozen Spanish rice
1/4 c. pine nuts
1 T. oil
1/2 c. sweet onion, chopped
1 c. cooked chicken strips
1/2 c. cherry tomatoes, halved
Optional: fresh parsley, chopped
Microwave Spanish rice according to package instructions; set aside. In a skillet over low heat, toast pine nuts; remove and set aside. Add oil and onion to skillet; sauté over medium heat. Add chicken and tomatoes; heat through. Add Spanish rice to skillet; cook and stir for several minutes. Stir in pine nuts. Garnish with parsley, if desired. Serves 4.
Frozen packages of chopped onion, cut-up green peppers and stir-fry vegetables can take minutes off mealtime preparations...no chopping, mincing or dicing!
Spicy Black Beans & Quinoa
Rita Morgan
Pueblo, CO
I’m the only vegetarian in my family, but my husband and teenage son love this dish as much as I do. I usually serve it with warm cornbread and a Southwestern salad. So yummy!
1 t. oil
1 onion, chopped
3 cloves garlic, chopped
3/4 c. quinoa, uncooked
1-1/2 c. vegetable broth
1 t. ground cumin
1/4 t. cayenne pepper
salt and pepper to taste
1 c. frozen corn
2 15-oz. cans black beans, drained and rinsed
1/2 c. fresh cilantro, chopped
Heat oil in a saucepan over medium heat; sauté onion and garlic until golden. Stir in quinoa, broth and seasonings; bring mixture to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in corn and beans; cook an additional 5 minutes, or until heated through. Mix in cilantro. Makes 8 to 10 servings.
Serve almost-instant herbed butter with warm rolls tonight! Press a mixture of dried oregano, thyme, parsley and a dash of garlic powder over a stick of chilled butter and slice.
Meatball Cream Stew
Yoshiko Davis
Olathe, KS
This made-from-scratch recipe may look a little complicated, but it goes together quickly...and the flavor is well worth it!
1 lb. ground pork
1 t. garlic paste or 1/8 t. garlic powder
1 c. dry bread crumbs
2 eggs, beaten
1/2 t. salt
1/4 t. pepper
6 c. water
3 cubes chicken bouillon
1/4 c. white wine or chicken broth
1 bay leaf
1 onion, thinly sliced
12 Brussels sprouts, trimmed
2 potatoes, peeled and cubed
1-1/2 c. whipping cream
1/4 c. butter
1/4 c. all-purpose flour
Combine pork, garlic paste or powder, bread crumbs, eggs, salt and pepper in a bowl. Mix well; form into one-inch balls and set aside. In a heavy stockpot over medium-high heat, bring water, bouillon cubes, wine or broth and bay leaf to a boil. Add meatballs and cook for 10 minutes. Add onion, Brussels sprouts and potatoes; cook for an additional 10 minutes. Stir in cream; bring to a boil. Blend butter and flour together to form a paste; add to stew. Cook and stir until heated through and slightly thickened. Discard bay leaf. Serves 6.
Trying to cut down on salt? Choose low-sodium canned soups, broth and veggies...experiment with fresh chopped herbs for extra flavor. You can also use garlic powder instead of garlic salt. Just taste and adjust seasonings when the dish has finished cooking.
Girl “Stout” Stew
Anne Tarver
Dawsonville, GA
We always made this stew over the Girl Scout campfire when I was growing up. Years later I would make it for my family. My son loved it but always pronounced it Girl “Stout” Stew...so “Stout” it is! Just add some crackers and serve with fruit. Quick, easy and very good!
1 lb. ground beef
1 onion, chopped
10-3/4 oz. can vegetarian vegetable soup
1 c. water
salt and pepper to taste
In a large saucepan over medium heat, cook beef and onion until beef is no longer pink. Drain; stir in remaining ingredients. Reduce heat and simmer for 15 minutes. Makes 4 servings.
Just for fun, serve up soft pretzels instead of dinner rolls. Twist strips of refrigerated bread stick dough into pretzel shapes and place on an ungreased baking sheet. Brush with beaten egg white, sprinkle with coarse salt and bake as directed.
Broccoli-Chicken Casserole
Gladys Brehm
Quakertown, PA
This hearty one-dish dinner goes together oh-so quickly! It’s a tasty way to turn leftover chicken into a second meal.
10-3/4 oz. can cream of mushroom soup
1-1/2 c. milk
16-oz. pkg. chicken-flavored stuffing mix
3 c. cooked chicken, cubed
10-oz. pkg. frozen chopped broccoli, thawed
1 onion, finely chopped
2 stalks celery, finely chopped
Optional: 1/2 c. shredded mozzarella cheese
Whisk soup and milk together in a large bowl. Stir in remaining ingredients except cheese; mix well. Transfer to a 3-quart casserole dish that has been sprayed with non-stick vegetable spray. Bake, uncovered, at 350 degrees for 35 to 40 minutes. If desired, sprinkle with cheese during the last 10 minutes of baking time. Serves 4 to 6.
Unsure about the capacity of a favorite casserole dish...two quarts or three? Just measure out water, one quart at a time, and pour into the dish to check.
Momma Rita’s Quick Casserole
Rita Bomberry
Desoto, MO
Being a busy mom of six kids, I invented this one-pot meal. Of course the kids love it, since it has lots of cheese in it!
1 lb. ground turkey
1/4 onion, diced
garlic powder and pepper to taste
2 14-1/2 oz. cans green beans, drained
2 15-1/4 oz. cans corn, drained
2 15-oz. cans diced potatoes, drained
seasoned salt to taste
5 to 10 slices American cheese
Brown turkey with onion in a large stockpot over medium heat; drain. Add garlic powder and pepper to taste. Stir in green beans, corn and potatoes; add seasoned salt to taste. Heat through, stirring occasionally. Top with cheese slices as desired. Simmer over low heat about 10 minutes, until cheese is melted. Stir to combine. Serves 6.
Tie ruffled vintage aprons onto the backs of kitchen chairs for a sweet welcome to a country-style supper.
Parmesan Pork Chops
Amy Wrightsel
Louisville, KY
A must-have easy Friday night meal that’s ready in minutes!
1/4 c. butter, melted
1/4 c. grated Parmesan cheese
2 T. all-purpose flour
2 t. Italian seasoning
2 t. dried parsley
1/4 t. pepper
8 boneless pork chops
1/4 c. oil
Place melted butter in a shallow bowl. Combine remaining ingredients except pork chops and oil in a separate shallow bowl. Dip pork chops in butter, then coat in Parmesan mixture. In a large skillet over medium heat, cook pork chops in oil until golden and no longer pink, about 3 minutes on each side. Makes 8 servings.
Turn a packaged wild rice mix into your own special blend in a jiffy. Sauté a cup of chopped mushrooms, onion and celery in butter until tender...you can even toss in some dried cranberries or raisins. Add the rice mix and prepare as the package directs.
Super-Fast Tilapia Parmesan
Kendall Hale
Lynn, MA
So quick, delicious and good for you too. You’ll want to make this recipe again and again!
1/2 c. grated Parmesan cheese
1/4 c. butter, softened
3 T. mayonnaise
2 T. lemon juice
1/4 t. dried basil
1/4 t. pepper
1/8 t. onion powder
1/8 t. celery salt
2 lbs. tilapia fillets
In a small bowl, blend together all ingredients except fish fillets; set aside. Arrange fillets in a single layer on a lightly greased broiler pan. Broil on top rack of oven for 2 to 3 minutes. Turn and broil other side for 2 to 3 minutes. Remove from oven; cover fish with Parmesan mixture. Broil for 2 additional minutes, or until topping is golden and fish flakes easily with a fork. Makes 8 servings.
A crisp green salad goes well with all kinds of main dishes. For a zippy homemade lemon dressing, shake up 1/2 cup olive oil, 1/3 cup fresh lemon juice and a tablespoon of Dijon mustard in a small jar and chill to blend.
Ranch Noodles & Turkey
Brenda Dubé
Zanesville, OH
This simple dish is yummy served over mashed potatoes! Try it my husband’s favorite way too, made with chicken instead of turkey.
8-oz. pkg. medium egg noodles, uncooked
1/2 c. butter
1-oz. pkg. ranch salad dressing mix
Optional: 2/3 c. frozen peas and carrots
3 c. cooked turkey, cubed
Cook noodles according to package directions. Meanwhile, melt butter in a skillet over medium heat. Stir in dressing mix and peas and carrots, if desired; cook until warm. Add drained noodles and turkey; toss to mix and heat through. Serves 4.
Tasty Turkey Roll-Ups
Tammy Rowe
Bellevue, OH
My kids love these! I use this recipe whenever I have extra lunchmeat left at the end of the week that I need to use up quickly.
6-oz. pkg. stuffing mix
1 lb. deli turkey, thickly sliced
2/3 c. milk
10-3/4 oz. can cream of chicken soup
Prepare stuffing mix according to package directions. Spoon an even amount in the center of each turkey slice. Roll up; place seam-down in a greased 13"x9" baking pan. Mix together milk and soup; spoon over roll-ups. Cover; bake at 350 degrees for 30 minutes. Serves 4.
Hamburger Stroganoff
Tina Wright
White House, TN
So creamy and satisfying...real comfort food! My mother shared this tried & true recipe with me.
1-1/2 lbs. ground beef
1 onion, chopped
1 to 2 t. garlic, minced
10-3/4 oz. can cream of mushroom soup
10-3/4 oz. can cream of chicken soup
1-1/2 c. sour cream
pepper to taste
16-oz. pkg. sliced mushrooms
2 T. butter
cooked wide egg noodles
Garnish: shredded Parmesan cheese
Brown beef in a large skillet over medium heat. Add onion and garlic; cook until onion is translucent. Stir in soups; reduce heat and simmer for 10 to 15 minutes. Stir in sour cream and pepper; simmer an additional 5 minutes. Meanwhile, in a separate skillet over medium heat, sauté mushrooms in butter until tender, about 3 to 4 minutes. Serve beef mixture and mushrooms over cooked noodles. Garnish with cheese. Makes 6 servings.
Keep favorite busy-day recipes right at your fingertips...store them in a vintage tin lunchbox.
Stuffed Artichoke Chicken
Michelle Marckesano
East Meadow, NY
One of my husband’s favorite meals. The filling was originally served as an appetizer...one day I decided to try filling chicken cutlets with it and it was a big hit!
1 c. mayonnaise
1 onion, chopped
1 c. grated Parmesan cheese
14-oz. can artichoke hearts, drained and chopped
1 T. lemon juice
1/2 t. pepper
2 lbs. boneless chicken cutlets
salt and pepper to taste
3 T. olive oil
3/4 c. seasoned dry bread crumbs
Combine mayonnaise, onion, cheese, artichokes, lemon juice and pepper in a bowl; set aside. Flatten chicken cutlets between 2 pieces of wax paper until thin; sprinkle with salt and pepper. Spread artichoke mixture onto each chicken cutlet. Roll up; secure with a wooden toothpick. Drizzle roll-ups with oil; coat with bread crumbs. Place in an ungreased 13"x9" baking pan. Bake, uncovered, at 350 degrees for 30 minutes. Makes 8 servings.
Looking for a new family message board? Hang an old-fashioned washboard for a whimsical way to keep notes organized. Hot-glue magnets to old-fashioned wooden clip clothespins to hold notes and photos in place.
Dijon Company Chicken
Tori Willis
Champaign, IL
I serve this elegant dish when we’re having friends for dinner but don’t have a lot of time. The chicken is so tender it practically melts in your mouth!
4 boneless, skinless chicken breasts
1/4 c. Dijon mustard
1/4 c. evaporated milk
1/4 c. dry bread crumbs
1/4 c. grated Parmesan cheese
2 T. olive oil
Flatten chicken breasts between 2 pieces of wax paper until thin; set aside. Combine mustard and evaporated milk in a shallow bowl. Combine bread crumbs and cheese in a separate shallow bowl. Dip chicken into mustard mixture, then into bread crumb mixture, coating both sides. Heat oil in a skillet over medium-high heat; brown chicken for about 3 minutes on each side. Arrange chicken in a lightly greased 9"x9" baking pan. Bake, uncovered, at 400 degrees for 20 to 25 minutes, until chicken is golden and no longer pink in the center. Makes 4 servings.
Set out a guest book when friends come to dinner! Ask everyone young and old to sign...it will become a treasured memento. Add notes about the menu and everyone’s likes & dislikes to simplify future meal planning.
Speedy Pizza Bake
Charlotte Smith
Tyrone, PA
Yummy, fast and so easy you can let the kids take over! Add extra toppings like olives, peppers and onions, if you like.
2 7-oz. pkgs. biscuit baking mix
1 c. water
14-oz. jar pizza sauce, divided
4-oz. pkg. sliced pepperoni, divided
2 c. shredded mozzarella cheese, divided
In a bowl, stir together biscuit mix and water until a soft dough forms. Spray a 13"x9" glass baking pan with non-stick vegetable spray. Drop half of dough by spoonfuls evenly into bottom of baking pan; dough will not completely cover bottom of pan. Drizzle one cup pizza sauce over dough. Arrange 1/2 of pepperoni slices evenly over sauce. Top with one cup cheese. Repeat layering. Bake, uncovered, at 375 degrees for 20 to 25 minutes, until golden. Cut into squares. Serves 6.
To grate or shred a block of cheese easily, place the wrapped cheese in the freezer for 10 to 20 minutes...it will just glide across the grater!
Pizzeria Sausage Supper
Kay Jones
Cleburne, TX
My children loved pizza when they were growing up, like most kids do. When I came across this recipe, I added my own touches and they loved it because it had all their favorite pizza flavors. Add a salad and you’ve got a meal!
1 lb. ground pork sausage
1/2 c. onion, chopped
1/4 c. green pepper, chopped
2 T. all-purpose flour
16-oz. can diced tomatoes
4-oz. can mushroom stems & pieces, drained
1 t. fresh oregano, chopped
1/2 t. fresh basil, chopped
1/4 t. garlic powder
1/8 t. pepper
Optional: 4-oz. pkg. sliced pepperoni
10-oz. tube refrigerated biscuits, quartered
2 c. shredded mozzarella cheese
Optional: grated Parmesan cheese
In a large ovenproof skillet over medium heat, brown sausage, onion and pepper. Drain; sprinkle with flour. Add undrained tomatoes, mushrooms and seasonings; mix well. Simmer until hot and bubbly, stirring until slightly thickened. Add pepperoni, if desired. Arrange biscuit quarters over mixture in skillet. Sprinkle biscuit layer with mozzarella cheese. Bake, uncovered, at 400 degrees for 12 to 16 minutes, until biscuits are golden. Garnish with Parmesan, if desired. Makes about 10 servings.
When freezing leftover diced peppers, corn or fresh herbs, add a little olive oil to the plastic zipping bag and shake. The oil will help keep the food separate and fresher too...all ready to drop into sauces and salsas!
All-in-One Supper
Lynn Knepp
Montgomery, IN
This is my tried & true recipe when our Florida relatives visit or when I’m taking a dish to share with neighbors. It’s mmm good! The secret to the wonderful taste is the seared sausage in the bottom of the pan. For a little different flavor, add some cabbage or corn.
1-lb. smoked pork sausage ring, sliced diagonally
2 14-1/2 oz. cans green beans, drained
4 potatoes, peeled and cubed
Optional: 1/2 c. onion, chopped
salt and pepper to taste
In a skillet over high heat, brown the sausage quickly, stirring often. Add green beans, potatoes and onion if using. Add enough water to cover bottom of skillet; sprinkle with salt and pepper. Reduce heat to low; simmer, uncovered, for 30 minutes. Makes 6 servings.
A pretty china saucer that has lost its teacup can still be useful. Place it beside the stovetop to serve as a spoon rest.
Big Daddy’s Beefy Mac
Joshua Logan
Corpus Christi, TX
Whenever my wife is out for the evening, Big Daddy’s Beefy Mac is what’s for dinner. I’m no expert chef, but as my kids will tell you, I like to eat a lot...and this recipe is really good!
3/4 lb. ground beef
14-oz. can vegetable broth
8-oz. can stewed tomatoes
1 T. Worcestershire sauce
1/2 t. dried oregano
1/2 t. garlic powder
1-1/2 c. elbow macaroni, uncooked
salt and pepper to taste
Optional: 1 t. red pepper flakes
Brown beef in a large skillet over medium-high heat. Drain; add broth, tomatoes with juice, Worcestershire sauce and seasonings. Bring to a boil; stir in uncooked macaroni. Season with salt, pepper and red pepper flakes, if desired. Cover and cook over medium heat for 10 minutes, stirring often. Uncover; cook an additional 5 minutes, or until macaroni is tender. Serves 4.
Mount a wrought-iron curtain rod over the stove, then use S-hooks to hang up pots and pans...so convenient!
Make-Ahead Chicken-Chile Rolls
Angela Murphy
Tempe, AZ
Make this scrumptious casserole the night before, refrigerate it overnight and pop it in the oven the next evening...what a timesaver!
6 boneless, skinless chicken breasts
1/4 lb. Monterey Jack cheese, cut into 6 strips
7-oz. jar diced chiles, divided
1/2 c. dry bread crumbs
1/2 c. grated Parmesan cheese
1 T. chili powder
1/2 t. salt
1/4 t. pepper
1/4 t. ground cumin
1/4 c. plus 2 T. butter, melted
2 c. enchilada sauce
Garnish: shredded Mexican-blend cheese, sour cream, diced tomatoes, green onions
Flatten chicken breasts to 1/4-inch thin between pieces of wax paper. Top each piece of chicken with one strip of cheese and 2 tablespoons chiles; roll up. Combine bread crumbs, Parmesan cheese and seasonings in a bowl; place melted butter in a separate bowl. Dip chicken rolls in butter and coat in crumb mixture. Arrange chicken rolls in a lightly greased 13"x9" baking pan, seam-side down; drizzle with any remaining butter. Cover and chill overnight. The next day, uncover and bake at 400 degrees for 30 minutes, until heated through. Shortly before serving time, warm enchilada sauce in a saucepan or in the microwave; ladle sauce evenly over chicken. Garnish as desired. Serves 6.
Pick up a dozen pint-size Mason jars...perfect for serving cold beverages at casual get-togethers with family & friends.
Renae’s Taco Casserole
Renae Scheiderer
Beallsville, OH
This recipe was shared with me the first Christmas after I was married. It’s become a favorite quick & easy supper at our house!
1 lb. ground beef
1-1/4 oz. pkg. taco seasoning mix
15-oz. can tomato sauce
3 c. elbow macaroni, cooked
8-oz. container sour cream
1 c. shredded Cheddar cheese, divided
1/4 c. grated Parmesan cheese
In a skillet over medium heat, brown beef. Drain; stir in seasoning mix and tomato sauce. Bring to a boil and remove from heat. In a bowl, combine cooked macaroni, sour cream and 1/2 cup Cheddar cheese. Spoon macaroni mixture into a lightly greased 13"x9" baking pan. Top with beef mixture and remaining cheeses. Bake, uncovered, at 350 degrees for 30 minutes, until hot and bubbly. Serves 6.
Keep the cupboard tidy...tuck packets of salad and seasoning mix into a vintage napkin holder.
On-the-Run Chicken Pot Pie
Charlene McCain
Bakersfield, CA
A terrific recipe for those nights when you want a nutritious, homestyle meal for your family but don’t have a lot of time.
2 potatoes, peeled and diced
2 carrots, peeled and chopped
1 onion, diced
2 stalks celery, chopped
1 c. water, divided
10-3/4 oz. can cream of chicken soup
1/2 c. milk
1 to 1-1/2 c. cooked chicken, diced
salt and pepper to taste
1/2 c. frozen peas
9-inch pie crust, cut into 1-inch wide strips
1 egg, beaten
Place potatoes, carrots, onion, celery and 1/2 cup water in a microwave-safe bowl. Cover and microwave on high for 15 minutes. Meanwhile, heat soup with milk and remaining water in a saucepan over medium heat; stir in chicken, salt and pepper. When vegetables are done, drain and place in an ungreased 2-quart casserole dish. Add peas; spoon chicken mixture into dish. Arrange pie crust strips on top lattice-style; brush with egg. Bake at 425 degrees for 15 to 20 minutes, until crust is golden and mixture is hot and bubbly. Serves 4.
An intricate woven lattice pie crust is glorious, but there’s an easier way! Simply lay half the strips of crust across the pie filling in one direction, then lay the remaining strips at right angles...and it’s done!
Un-Stuffed Peppers
Diana Spray
Medora, IN
One of my husband’s favorite meals...this tastes like stuffed peppers, but it’s so much easier. We raise our own green peppers and freeze them, and we also can our own tomatoes, so we fix this a lot in late summer with garden-fresh produce. Yum!
1 lb. ground beef
2 c. green peppers, sliced
8-oz. jar pasteurized process cheese sauce
1 c. tomato, chopped
1/4 c. onion, diced
1/8 t. dried basil
1/8 t. pepper
Brown meat and peppers in a skillet over medium heat; drain. Reduce heat and continue cooking for 5 minutes, or until peppers are crisp-tender. Add remaining ingredients and heat through. Makes 4 servings.
A quick & tasty side for any south-of-the-border main dish...stir spicy salsa and shredded cheese into hot cooked instant rice. Cover and let stand a few minutes, until cheese melts.
Pork & Noodle Stir-Fry
Jean Fuentes
Las Vegas, NV
My family loves this recipe, and it is so easy to prepare! It’s great if I don’t really feel like cooking when I get home. Sometimes I’ll pass the spaghetti separately at the table or serve with speedy instant rice. Boneless chicken and beef are delicious too.
8-oz. pkg. thin spaghetti, uncooked
1 T. oil
1 lb. boneless pork chops, cut into bite-size pieces
garlic powder and salt to taste
soy sauce to taste
16-oz. pkg. frozen stir-fry vegetables
Cook spaghetti according to package directions; drain. Meanwhile, heat oil in a large stir-fry pan or skillet over medium-high heat. Add pork, seasonings and soy sauce. Increase heat to high. Cook until pork is almost done, stirring frequently, about 10 minutes. Add frozen vegetables and cook until tender. Add cooked spaghetti to pan. Stir-fry for just a few minutes until all ingredients are tossed together well, adding more soy sauce if desired while stirring. Makes 6 to 8 servings.
Quick-cooking thin spaghetti, ramen noodles and instant rice can become the basis for all kinds of homestyle-in-a-hurry dishes. They’re handy for stretching a dish for extra guests too.
Crumb-Topped Baked Haddock
Tammy Munn
Watertown, NY
Such an easy way to prepare fish fillets!
1-1/2 lbs. haddock fillets
2 to 3 T. mayonnaise
1-1/4 c. cracker crumbs
3 to 4 T. butter, melted
salt and pepper to taste
paprika to taste
Place fish fillets in a shallow baking pan that has been sprayed with non-stick vegetable spray. Spread mayonnaise over fish. Toss together cracker crumbs, butter, salt and pepper; sprinkle evenly over fish. Sprinkle with a little paprika. Cover and bake at 400 degrees for 10 to 15 minutes, until fish flakes easily. Serves 4 to 6.
A handy tip to make frozen fish taste fresh and mild! Place the frozen fillets in a shallow dish, cover with milk and place them in the refrigerator to thaw overnight.
Chicken Nuggets Parmesan
Jenny Bishoff
Swanton, MD
I have two preschoolers and a full-time job, so this easy casserole is a real time-saver! Serve with cooked spaghetti, if you like.
13-1/2 oz. pkg. frozen chicken nuggets
1/2 c. grated Parmesan cheese
26-1/2 oz. jar spaghetti sauce
1 c. shredded mozzarella cheese
1 t. Italian seasoning
Arrange chicken nuggets in an 11"x7" baking pan sprayed with non-stick vegetable spray. Top with remaining ingredients in order given. Cover with aluminum foil; bake at 350 degrees for 30 minutes. Serves 4 to 6.
Simple Garlic Chicken
Zoe Bennett
Columbia, SC
Just five ingredients and twenty minutes from start to finish...you just can’t go wrong with this recipe! It’s really delicious served with rice and a crisp garden salad.
3 T. butter
4 boneless, skinless chicken breasts
2 t. garlic powder
1 t. onion powder
1 t. seasoned salt
Melt butter in a large skillet over medium-high heat. Add chicken and sprinkle with seasonings. Sauté about 10 to 15 minutes on each side, until chicken is cooked through and juices run clear. Serves 4.