Speedy Skillets
Just 5 Ingredients
Skillet Swiss Steak
Charlene McCain
Bakersfield, CA
My mother was a real expert on comfort food. She served her Swiss steak with homemade mashed potatoes, simmered green beans and warm-from-the-oven biscuits with butter and honey. Yum!
2 lbs. beef round steak, cut into serving-size pieces
salt and pepper to taste
1/4 c. all-purpose flour
1 T. oil
1 onion, sliced into rings
15-oz. can tomato sauce
Pound beef with a meat mallet to tenderize. Sprinkle with salt and pepper; lightly flour on both sides. Heat oil in a skillet over medium heat. Brown beef on both sides over medium heat. Add onion to skillet underneath beef. Pour sauce over beef; cover skillet. Turn heat to low and simmer for 25 to 30 minutes, or until beef is cooked through and onion is tender. Serve beef topped with tomato gravy and onion from skillet. Serves 6 to 8.
Search out yard sales or auctions for vintage tablecloths and tea towels with brightly colored fruit motifs...they’ll add a dash of nostalgia to any meal.
Creamed Beef over Biscuits
Staci Meyers
Montezuma, GA
I was raised on this delicious recipe. It cooks up quickly from just a few simple ingredients...try it!
1 lb. ground beef
1/4 c. butter
12-oz. can evaporated milk, divided
1 T. all-purpose flour
salt and pepper to taste
10-oz. tube refrigerated biscuits, baked and split
Brown beef in a skillet; drain. Add butter and one cup milk to skillet. Simmer over medium heat until butter is melted. Combine remaining milk with flour. Mix well until smooth; pour over beef mixture in skillet. Add salt and pepper; stir well. Reduce heat to medium-low and simmer for 3 to 5 minutes, until thickened. Serve over split biscuits. Serves 4.
Season an old cast-iron skillet to make it practically non-stick...it’s easy. Brush a thin coat of canola oil or shortening all over the skillet and bake it at 300 degrees for one hour. Then turn off the heat and let the skillet cool completely in the oven...that’s all it takes!
Sizzling Potato Skillet
Kim Allmon
Chesterton, IN
One of my favorite go-to dishes when time is short and I don’t want to clean more than one pan. For variety, use a scalloped potato mix instead of the au gratin mix.
1 lb. Kielbasa turkey sausage, halved and sliced 1/2-inch thick
Optional: 1 T. water or oil
5-1/4 oz. pkg. au gratin potato mix
2-1/2 c. water
8-oz. pkg. frozen California- blend vegetables, thawed
1 to 2 c. shredded Cheddar cheese
Garnish: 1/4 c. French fried onions
Brown sausage in a skillet over medium heat, adding a tablespoon of water or oil if desired to prevent sticking. Add potato mix and water to skillet; do not follow package instructions. Cover and cook over medium heat for about 20 minutes, or until potatoes are almost tender, stirring occasionally. Add vegetables; cover and continue cooking an additional 10 minutes, until potatoes are tender and vegetables are heated through. Remove from heat and sprinkle with cheese. Cover and let stand until cheese is melted. Top with onions just before before serving. Makes 4 servings.
Lots of skillet recipes call for chopped onion, green pepper or celery. Whenever you’re slicing & dicing enough for one meal, take a moment to chop some extra veggies for later in the week and tuck them away in the fridge. What a time-saver!
Smoked Sausage Stir-Fry
Diane Cohen
The Woodlands, TX
This veggie-packed dish stirs up in no time at all...you’ll love it!
2 T. olive oil
14-oz. pkg. smoked pork sausage, thinly sliced
16-oz. pkg. frozen Asian-blend stir-fry vegetables
6 T. sweet-and-sour sauce
cooked rice
In a skillet, heat oil over medium-high heat. Add sausage; sauté for one minute. Add vegetables; cook and stir for 6 to 8 minutes, or until thawed and heated through. Stir in sauce; cook and stir for one additional minute, until coated. Serve over hot cooked rice. Serves 6.
For a tasty change from rice, serve a stir-fried dish spooned over quick-cooking thin spaghetti or a bed of no-cooking-needed crispy chow mein noodles.
Speedy Chicken Cacciatore
Angela Murphy
Tempe, AZ
My family loves this classic Italian dish because it’s yummy...I love it because it’s so quick to fix. I like to serve it with quick-cooking angel hair pasta. Pass the Parmesan cheese, please!
4 boneless, skinless chicken breasts
2 T. olive oil
1 c. sliced mushrooms
Optional: 1 c. green pepper, sliced
14-1/2 oz. can diced tomatoes
6-oz. can tomato paste with basil, garlic and oregano
2/3 c. water
salt and pepper to taste
In a skillet over medium-high heat, cook chicken in oil until golden, about 3 to 4 minutes per side. Remove chicken from skillet; set aside. Add mushrooms and green pepper, if using, to skillet. Cook, stirring occasionally, until tender, about 4 minutes. Stir in tomatoes with juice, tomato paste and water. Add salt and pepper as desired. Return chicken to skillet; spoon sauce over chicken. Cover and simmer until chicken juices run clear, about 15 minutes. Serves 4.
Inexpensive light olive oil is just fine for frying. Save the extra-virgin olive oil for making salad dressings, where its delicate flavor can be enjoyed.
Spicy Chicken Tenders
Danielle Fish
Acworth, GA
One night I created this dish for my husband, Ryan, and he ate his dinner so fast, he was asking for seconds! I serve it with roasted broccoli and cauliflower for a complete meal.
3/4 lb. boneless chicken tenders
1 T. olive oil
Optional: 1 c. sliced mushrooms
3 T. reduced-sodium soy sauce
1 to 1-1/2 t. red pepper flakes
cooked rice
In a skillet over medium-high heat, cook chicken in oil until golden. Stir in remaining ingredients except rice, adding red pepper flakes to taste. Let simmer until chicken is cooked through. Serve over cooked rice. Makes 2 to 3 servings.
A refreshing beverage for a spicy stir-fry supper! Combine equal amounts of ginger ale and pineapple juice. Pour into ice-filled tumblers and garnish with fresh fruit slices stacked up on drinking straws.
Yummie Drummies
Barb Traxler
Mankato, MN
Eating chicken drumsticks makes you feel like a kid again! I like to serve these with baked potatoes and homemade coleslaw.
1/2 c. chicken broth
1/3 c. oil
1/4 c. green onions, chopped
1/4 c. fresh parsley, basil or cilantro, chopped
2 t. sugar
1/2 t. salt
1/2 t. pepper
10 chicken drumsticks
Combine all ingredients except chicken in a gallon-size plastic zipping bag. Add chicken; seal bag and refrigerate for 3 to 4 hours. Drain, discarding marinade. Cook chicken in a frying pan over medium-high until almost done, about 10 minutes. Finish by grilling for about 10 minutes over medium heat. Serves 5.
Fried Squash & Potatoes
Ann Mathis
Biscoe, AR
My friend, Judy, gave me this recipe. She says she cannot cook, but boy, is this good and easy! I usually use an electric skillet for this recipe, but it can also be cooked in a skillet on the stovetop.
2 to 3 t. oil
3 yellow squash, sliced
3 potatoes, sliced
1/3 to 1/2 c. onion, chopped
1/3 c. all-purpose flour
Heat oil in a skillet over medium heat; add vegetables. Sprinkle flour over vegetable mixture and stir to lightly coat vegetables. Cook, stirring frequently, until tender and lightly golden. Serves 6.
Pork Chops Piquante
Joan White
Malvern, PA
One of the very best pork recipes I’ve ever tasted! The pork chops are very tender and the sauce is scrumptious. Country-style pork ribs can also be prepared this way.
4 bone-in pork chops
salt and pepper to taste
2 T. oil
1/2 c. chicken broth
1/2 c. apricot preserves
2 T. Dijon mustard
Sprinkle pork chops with salt and pepper. Heat oil over medium-high heat in a skillet. Add pork chops; cook for 3 minutes on each side. Drain; transfer pork chops to a 13"x9" baking pan sprayed with non-stick vegetable spray. Bake at 350 degrees for 10 minutes. While pork chops are baking, add broth to skillet. Bring to a boil and cook down to half, about 5 minutes. Add preserves and bring back to a boil. Cook, stirring until thick and syrupy. Stir in mustard; lower heat to medium. Return pork chops to skillet; turn to coat. Spoon remaining sauce over pork chops. Makes 4 servings.
Pork chops, chicken breasts and cubed stew beef will brown better if patted dry first with a paper towel.
Cheesy Chicken & Rotini
Diane Cohen
The Woodlands, TX
A delicious made-from-scratch meal...with no more effort than preparing a boxed dinner helper!
16-oz. pkg. rotini pasta, divided and uncooked
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1 green pepper, thinly sliced
16-oz. jar spaghetti sauce
8-oz. pkg. shredded Italian-blend or mozzarella cheese, divided
Cook 2 cups rotini according to package directions; drain. Save remaining pasta for another use. Spray a skillet with non-stick vegetable spray; heat over medium-high heat. Add chicken; cook and stir for 5 minutes. Add pepper and cook for an additional 5 minutes, until chicken is cooked through. Stir in sauce, cooked rotini and one cup cheese; sprinkle with remaining cheese. Remove from heat; cover and let stand for one to 2 minutes, until cheese is melted. Makes 5 servings.
Hot dog and hamburger buns make the yummiest garlic bread. Spread bun halves with softened butter, add garlic salt to taste and pop under the broiler until toasty and golden.
Rachel’s Pizza Pasta Skillet
Rachel Boreing
Culleoka, TN
A super-simple recipe I created one night...my husband told me it was a “keeper” and I have been making it regularly ever since!
16-oz. pkg. penne rigate pasta, uncooked and divided
1 lb. ground pork sausage
16-oz. jar spaghetti sauce
Garnish: grated Parmesan cheese
Cook half the pasta according to package directions; drain. Save remaining pasta for another use. Brown sausage in a skillet over medium heat; drain. Add sauce and cooked pasta to skillet. Stir and heat about 5 minutes, until warmed. Top with cheese. Serves 4.
Zucchini Parmesan
Cathy Elgin
Saint Louis Park, MN
A really tasty way to use a garden bounty of zucchini.
1/2 to 1 t. garlic, minced
1 T. olive oil
4 zucchini, thinly sliced
14-1/2 oz. can Italian-seasoned diced tomatoes
1 t. seasoned salt
1/4 t. pepper
Garnish: grated Parmesan cheese
In a skillet over medium heat, sauté garlic in oil. Add zucchini; cook and stir for 4 to 5 minutes, until crisp-tender. Stir in tomatoes with juice, salt and pepper. Simmer for 9 to 10 minutes, until liquid is absorbed and mixture is heated through. Serve with a slotted spoon; sprinkle with Parmesan cheese. Serves 6.
A sweet china saucer that has lost its teacup makes a useful spoon rest on the stovetop.
Country-Style Taters
Lorrie Smith
Drummonds, TN
An old family favorite...at home alongside pork chops, baked chicken, scrambled eggs or whatever you like.
2 T. oil
5 to 6 russet potatoes, peeled and cubed
1 onion, chopped
1 green pepper, diced
salt and pepper to taste
Heat oil in a large skillet over medium heat. Add potatoes, onion and green pepper. Cover; cook until potatoes are tender and lightly golden. Add salt and pepper to taste. Serves 4.
Chile Sweet Corn
Rita Morgan
Pueblo, CO
We enjoy this fresh-tasting side dish year ’round.
1 bunch green onions, sliced
3 T. olive oil
20-oz. pkg. frozen corn, thawed and drained
4-oz. can diced green chiles
salt and pepper to taste
In a skillet over medium heat, sauté onions in oil for 2 minutes. Stir in remaining ingredients. Cook until vegetables are tender and heated through. Makes 4 servings.
Plant a vegetable garden with the kids...picky eaters are sure to be willing to sample veggies that they grew themselves! Some easy-to-grow favorites are carrots, radishes, sweet peas, green beans and all kinds of peppers.
Sesame-Asparagus Sauté
Valerie L’Arrivee
Alberta, Canada
Fresh asparagus is such a treat...this savory recipe makes it even tastier!
1 bunch asparagus, trimmed and chopped
1 t. oil
1 clove garlic, chopped
salt and pepper to taste
1 t. sesame seed
Cover asparagus with water in a saucepan. Boil for 5 minutes; drain. Heat oil in a skillet over medium heat. Add asparagus and remaining ingredients. Sauté for several minutes, until tender. Serves 4.
Brown Sugar-Basil Carrots
Charlene Boice
Lake City, FL
A great way to get your kids to eat carrots! Handed down from my step-grandmother, who passed away several years ago.
5 T. butter, divided
1 lb. carrots, peeled and thinly sliced
3 T. fresh basil, chopped and divided
1/4 c. brown sugar, packed
1/2 t. salt
Melt 4 tablespoons butter in a skillet over low heat. Add carrots and one tablespoon basil; cover and simmer until carrots are almost tender. Stir in brown sugar and salt; add remaining butter and basil to taste. Cook, stirring frequently, until carrots are tender and ingredients have all blended together. Serves 4.
A generous square of red-checkered homespun makes a cozy liner for a basket of hot rolls.
Mom’s Stovetop Macaroni
Shannon James
Georgetown, KY
With four kids in elementary school, we try to stay on a budget. This meal is great for summertime because I don’t have to turn on my oven. It sounds simple but is so tasty!
16-oz. pkg. elbow macaroni, uncooked
6 slices bread, torn and finely crumbed
2 cloves garlic, chopped
3 T. olive oil, divided
Cook macaroni according to package directions; drain and keep warm. Combine crumbs, garlic and one tablespoon oil in a skillet. Cook over medium heat until crumbs are lightly toasted. Add crumb mixture and remaining oil to macaroni; toss to mix. Serves 6.
Grandma’s Wilted Greens
Robin Hill
Rochester, NY
I remember my grandmother fixing all kinds of garden greens this way...mustard greens, Swiss chard, even dandelion leaves. Be sure to pat the rinsed leaves really dry, so the skillet doesn’t spatter.
1 T. olive oil
2 cloves garlic, pressed
Optional: 1/8 t. red pepper flakes
1-1/2 lbs. spinach, trimmed and torn
1/4 t. salt
Heat oil in a skillet over medium-high heat. Add garlic and cook for one minute, until golden. Add red pepper flakes, if using; cook 30 seconds. Add greens to skillet; sprinkle with salt. Cook, stirring constantly, for 3 to 5 minutes, until greens are wilted. Serves 4.
Pepperoni & Noodles
Marlene Mock
Eugene, OR
One of my son’s favorites...he still requests it when he comes home for a visit. Add chopped green pepper or tomato for a change.
1 c. pepperoni slices
1 c. onion, chopped
8-oz. pkg. spaghetti, cooked
3/4 to 1 c. shredded mozzarella cheese
Optional: grated Parmesan cheese
Place pepperoni and onion in a skillet over medium heat. Cook until pepperoni edges start to curl and onion is tender. Toss mixture with cooked spaghetti; add mozzarella cheese and toss again. Sprinkle with grated Parmesan cheese, if desired. Serves 4.
Add the words “Today’s Menu” across the top of a small blackboard with acrylic paint. Hang it in the kitchen and update it daily with chalk...everyone is sure to hurry to the dinner table when they know what’s for dinner!
Grandma’s Meal-in-a-Pot
Dianna Brock
Tonawanda, NY
When my grandmother passed away, my grandfather gave me this recipe of hers. It’s a hearty, filling side dish to serve with your choice of meat like grilled Polish sausage or ham steak.
16-oz. pkg. bowtie pasta, uncooked
1 head cabbage, cored and quartered
1/2 c. butter
1 onion, diced
salt and pepper to taste
Cook pasta according to package directions; drain and keep warm. Cover cabbage with water in a saucepan; boil until tender. Melt butter in a skillet over medium heat; sauté onion. When cabbage is cooked, drain and cut into small pieces. Add cabbage and pasta to onion in skillet. Stir in salt and pepper. Toss to mix well. Serves 6.
While the main dish simmers, turn leftover mashed potatoes into twice-baked potatoes. Stir in minced onion, crumbled bacon, sour cream and shredded cheese to taste. Pat into mini casserole dishes. Bake at 350 degrees until hot and golden...scrumptious!
Smoky Mountain Skillet
Ginger Marshall
Louisville, TN
Many nights at our family cabin, my mom would make this easy dish that we all loved. I can still see us all now, sitting around that big round oak table, eating this dish with wedges of warm cornbread and ripe red homegrown tomatoes...what a delicious memory!
1/4 c. oil
5 to 6 potatoes, peeled or unpeeled, cubed
1 onion, chopped
salt and pepper to taste
12-oz. can roast beef in gravy
1/2 c. water
Heat oil in a skillet; add potatoes, onion, salt and pepper. Cook over medium heat until potatoes are tender and golden. Add roast beef in gravy and mix in well; stir in water. Cover skillet and cook over low heat for 15 to 20 minutes. Serves 5 to 6.
Take the family out to dinner...at a nearby park! While a simple skillet meal simmers on the grill, everyone can swing on the swings, play croquet or just enjoy the sights and sounds of nature. Afterwards, make homemade ice cream or s’mores for dessert. What fun!
Daddy’s Goulash
Nicole Brock
Kirklin, IN
A super recipe for family nights...when supper is as quick and yummy as this, we have more time to enjoy together!
2 lbs. ground beef
10-3/4 oz. can nacho cheese soup
10-3/4 oz. can tomato soup
1/2 c. plus 2 T. water
13-1/2 oz. pkg. nacho-flavored tortilla chips
Brown beef in a skillet over medium heat; drain. Stir in soups and water. Heat through, stirring occasionally. To serve, place a handful of crushed tortilla chips into each soup bowl. Ladle 1/2 cup of beef mixture over chips. Serves 8.
A Lazy Susan is oh-so handy for keeping canned soups, vegetables and other pantry staples at your fingertips. Just give it a quick spin to bring the item you need to the front of the cupboard.
Beef Patties in Mushroom Gravy
Barbara Waddell
Wichita Falls, TX
I came up with this quick & easy dish years ago...it’s still one of my now-grown sons’ favorites! Serve it with mashed potatoes for a delicious homestyle meal.
4 lean ground beef patties
salt and pepper to taste
10-3/4 oz. can cream of mushroom soup
1-1/4 c. milk
Heat a skillet over medium-high heat. Add beef patties; sprinkle with salt and pepper. Brown patties on both sides; reduce heat to low. Mix soup and milk in a bowl; slowly pour soup mixture into skillet. Cook, stirring occasionally, until gravy thickens and patties are cooked through. Serves 4.
Peppery New Potatoes
Denise Mainville
Huber Heights, OH
A quick & flavorful way to enjoy the little spuds.
1-1/2 T. olive oil
2 lbs. new redskin potatoes, quartered
1/2 t. red pepper flakes
salt and pepper to taste
Heat oil in a frying pan over very high heat. Carefully add potatoes. Reduce heat to medium-high; cook potatoes, turning often, until evenly golden. Sprinkle with red pepper flakes; cover and cook until tender, about 10 minutes. Add salt and pepper as desired. Makes 4 servings.
Save bacon drippings in an empty jar or container kept in the fridge. Add just a little to the oil when frying potatoes for delicious country-style flavor.
Smoky Cabbage
Jean Tonkin
Sydney, Australia
I made this up when we were not long married and there were only a few things in the fridge. Fifty years later, we still enjoy it as a favorite supper!
1 onion, chopped
1 to 2 T. butter
1 head cabbage, cored and coarsely chopped
6 smoked frankfurters or sausages, sliced
2 to 3 potatoes, peeled, cubed and cooked
In a large frying pan over medium heat, cook onion in butter until transparent. Add cabbage; cook and stir until it turns bright green and crisp-tender. Add frankfurters or sausages and potatoes. Stir until heated through and edges of cabbage begin to turn golden. Serves 4.
Southern Fried Apples
Kristine Marumoto
Sandy, UT
Serve these with pork chops or grilled sausage...make them even yummier with a dollop of whipped cream!
1/4 c. shortening
6 tart apples, cored, peeled and sliced
1 t. lemon juice
1/4 c. brown sugar, packed
1/8 t. salt
Garnish: apple pie spice
Melt shortening in a skillet over medium heat. Add apples evenly in a single layer. Sprinkle with lemon juice, brown sugar and salt. Cover; cook over low heat for 15 minutes, until apples are tender and juicy. Sprinkle with spice and serve warm. Serves about 6.
Protect a favorite cookbook from cooking spatters...slip the opened book into a large plastic zipping bag before you begin.
Herbed Butter Noodles
Shelley Turner
Boise, ID
A vendor at our local farmers’ market shared this recipe with me when she sold me some fresh herbs...it’s delightful! Try other fresh herbs like savory, chervil, thyme and oregano too.
12-oz. pkg. wide egg noodles, uncooked
2 T. butter
1/4 c. fresh parsley, minced
1 t. fresh rosemary, minced
1/2 t. salt
1/4 t. pepper
Cook noodles as package directs; drain and keep warm. Place remaining ingredients in a skillet over low heat. Stir until butter melts and mixture is well blended. Add noodles to skillet; toss to coat well. Serve immediately. Serves 6.
Bake up some sweet and tangy cranberry muffins for dinner! Just stir dried cranberries and a little orange zest into a cornbread muffin mix. Bake as directed on the package...serve topped with a pat of butter. Yum!
Beefy Taco Skillet
Jessica Robertson
Fishers, IN
A Mexican dinner-in-a-pan, pronto! Stir in some yellow corn and black beans for extra color and flavor.
1 lb. ground beef
10-3/4 oz. can tomato soup
1 c. chunky salsa
1/2 c. water
8 10-inch flour tortillas, cut into 1-inch squares
1 c. shredded Cheddar cheese, divided
Brown beef in a skillet over medium heat; drain. Stir in remaining ingredients except cheese; add 1/2 cup cheese. Bring to a boil. Reduce heat to low; cover and cook for 5 minutes. Top with remaining cheese before serving. Serves 4.
Give tonight’s table a little flair...knot a cheery bandanna around each set of flatware. Bandannas come in so many bright colors, everyone can choose their own favorite.
Bacon Cheeseburger Pasta
Nichole Martelli
Santa Fe, TX
Hearty and satisfying...we all love it!
8-oz. pkg. rotini pasta, uncooked
1 lb. ground beef
6 slices bacon, diced
10-3/4 oz. can tomato soup
1 c. shredded Cheddar cheese
Cook pasta according to package directions; drain and keep warm. In a skillet, brown beef over medium heat; drain and set aside. In same skillet, cook bacon until crisp; remove to paper towels with a slotted spoon. Discard drippings; add pasta to same skillet. Stir in soup, beef and bacon; heat through. Sprinkle with cheese. Cover and heat until cheese is melted. Makes 4 to 6 servings.
Bacon continues to cook briefly even after it’s removed from heat. To avoid burning, be sure to remove it from the skillet just before it reaches the desired crispness.
Easy Family Meals
Easy Chicken Fettuccine
Ashley Jones
Greenville, OH
I am 23 years old and have loved Gooseberry Patch cookbooks for 5 years now. My mother and I have nearly all of them. Recently I tried this for the first time...it’s delicious and ready in 20 minutes! People keep asking me for the recipe and I am happy to share.
8-oz. pkg. cream cheese, cubed
3/4 c. grated Parmesan cheese
1/2 c. butter, sliced
1/2 c. milk
1 lb. boneless, skinless chicken breasts, cubed
1 T. oil
12-oz. pkg. fettuccine pasta, cooked
Combine cheeses, butter and milk in a saucepan. Stir continuously over medium heat until cheeses melt and mixture is smooth; keep warm. In a large, deep skillet over medium-high heat, cook chicken in oil until juices run clear; drain. Add cooked pasta to skillet and top with cheese sauce; toss to mix well. Serves 6.
Invite your friends and neighbors to a good old-fashioned block party. Set up picnic tables, arrange lots of chairs in the shade and invite everyone to bring a favorite dish. Whether it’s a summer cookout or a fall harvest party, you’ll make some wonderful memories together!
Denise’s Penne Rosa
Denise Webb
Galveston, IN
Creamy and delicious...this recipe always makes me feel like I’m eating at my favorite Italian restaurant!
1 T. butter
1 T. garlic, minced
14-1/2 oz. can whole tomatoes, finely chopped, drained and 1/4 c. juice reserved
1 t. dried basil
salt and pepper to taste
2/3 c. whipping cream
8-oz. pkg. penne rigate pasta, cooked
Garnish: 2 T. grated Parmesan cheese
Melt butter in a skillet over medium heat. Add garlic and cook for one minute, until golden. Add tomatoes with reserved juice, basil, salt and pepper; heat to boiling. Reduce heat; simmer for 5 minutes, or until most of liquid is reduced. Stir in cream. Heat through on low heat for one minute, or until thickened. Toss sauce with cooked pasta; sprinkle with cheese. Serve immediately. Serves 4.
If a favorite non-stick skillet has gotten sticky, here’s a simple solution. 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 and wipe clean...no more stickiness!
Chicken à la King
Beth Bundy
Long Prairie, MN
Real comfort food, yet it cooks up in a jiffy! Serve this over buttered toast points or split warm biscuits.
8-oz. can sliced mushrooms, drained and 1/4 c. liquid reserved
1/2 c. onion, chopped
1/2 c. butter, sliced
1/2 c. all-purpose flour
2 c. half-and-half
1-3/4 c. chicken broth
2 13-oz. cans chicken breast, drained
1/2 t. salt
1/4 t. pepper
In a skillet over medium heat, cook mushrooms and onion in butter for 5 minutes. Slowly add flour; cook and stir until simmering. Stir in half-and-half, broth and reserved mushroom liquid. Heat to boiling over low heat, stirring constantly. Add chicken, salt and pepper; cook until hot and bubbly. Makes 4 servings.
Throw an apron party! Invite your best girlfriends to tie on their frilliest vintage aprons and join you in the kitchen to whip up a favorite dish together. It’s a fun way to catch up with everyone while enjoying some yummy food.
Speedy Salmon Sauce
Louise Graybiel
Ontario, Canada
One day I was planning to make a tuna casserole, but when I opened the cupboard, I realized I had canned salmon and cream of asparagus soup, not tuna and cream of mushroom. So I just tossed then together...it was delicious!
10-3/4 oz. can cream of asparagus soup
1/2 c. milk
1/2 c. mayonnaise
1 T. lemon juice
7-1/2 oz. can salmon, drained and flaked
4 puff pastry shells, baked
Combine soup and milk in a skillet over medium heat; stir until smooth and just bubbly. Add mayonnaise and lemon juice; blend well. Stir in salmon and heat through. To serve, spoon into pastry shells. Serves 4.
Make crunchy toast cups to fill with a favorite saucy skillet dish. Trim the crusts off bread slices, flatten slightly and brush both sides with melted butter. Gently press the slices into ungreased muffin cups. Bake at 350 degrees for 15 to 20 minutes, until toasty and golden.
Busy-Day Lasagna Toss
Cathy Forbes
Hutchinson, KS
This recipe is super when your family’s begging for lasagna and you don’t have time for all the layering. It’s a big hit with my teens and hubby...and makes plenty for leftovers the next day!
1 lb. ground beef
1 c. green pepper, chopped
1/2 c. onion, chopped
3 cloves garlic, minced
26-oz. jar spaghetti sauce
1-2/3 c. water
1/4 c. Italian salad dressing
1/4 c. brown sugar, packed
12 oven-ready lasagna noodles, broken into quarters
Optional: 1/2 c. ricotta cheese
1 c. shredded mozzarella cheese
Brown meat in a large, deep skillet over medium heat; drain. Add pepper, onion and garlic; sauté until tender. Mix in sauce, water, salad dressing and brown sugar; bring to a boil. Stir in noodles; reduce heat to medium-low. Cover and cook, stirring occasionally, until noodles are tender, about 10 to 15 minutes. Remove from heat. Stir in ricotta cheese, if using. Sprinkle with mozzarella cheese; cover. Let stand for 5 minutes, or until cheese is melted. Serves 6.
Sun-ripened tomatoes are such a treat! Serve them up with just a dash of oil & vinegar, a pinch of salt and a toss of chopped fresh basil. When garden tomatoes aren’t in season, try roma tomatoes...they’re available year ’round.
Quick Skillet Spaghetti
Lisa Parrish
Trinity, NC
My husband requests this recipe for dinner weekly! It’s so easy because you don’t even have to boil water for the spaghetti. Try it with half sausage and half ground turkey too.
1 lb. sweet Italian ground pork sausage
1 clove garlic, pressed
7-oz. pkg. spaghetti, uncooked and broken into 1-inch lengths
2 14-oz. cans diced Italian tomatoes
15-oz. can tomato sauce
1 T. fresh parsley, chopped
2 t. dried basil
3 T. shredded Italian-blend cheese
In a skillet over medium heat, brown sausage for about 5 to 7 minutes, stirring often. Drain; stir in garlic and broken spaghetti. Cook for 5 minutes, stirring often. Add remaining ingredients except cheese and stir until well blended. Heat to boiling. Reduce heat to low; cover and simmer about 20 minutes, until spaghetti is tender. Sprinkle with cheese. Cover and cook for 2 to 3 minutes longer to melt cheese. Serves 4 to 6.
Save time on clean-up...be sure to use a spatter screen when frying. If there’s no spatter screen handy, try inverting a kitchen sieve over the skillet.
Simple & Hearty Burritos
Wendy Hayden
Lexington, KY
I came up with this recipe when our refrigerator went out and I had to use what I had on hand in the kitchen. It was a success!
1 lb. ground beef or Italian ground pork sausage
15-oz. can favorite chili
16-oz. can refried beans
2 to 4 T. taco seasoning mix
8 10-inch flour tortillas
Garnish: shredded cheese, chopped tomato, chopped onion, shredded lettuce, sour cream, salsa
Brown beef or sausage in a skillet over medium heat; drain. Add chili, beans and desired amount taco seasoning to skillet. Mix well. Cook until hot and bubbly. Fill tortillas with mixture; add any desired toppings and roll into burritos. Serves 6 to 8.
Rosalee’s Salsa Rice
Rosalee Varady
Spring City, PA
My husband loves this recipe so much, I have to double it for him! Choose salsa that’s as mild or spicy as you prefer.
1-1/2 c. water
1 c. salsa
2 cubes chicken bouillon
1 T. paprika
2 c. instant rice, uncooked
Combine water, salsa, bouillon and paprika in a skillet. Bring to a boil over medium-high heat. Remove from heat; stir in rice. Cover and let stand 6 minutes. Fluff with a fork before serving. Serves 4.
For cornbread with a crisp, golden crust, bake it in a vintage sectioned cast-iron skillet.
Mexican Skillet Spaghetti
Betty Lou Wright
Hendersonville, TN
When my husband and I were first married, this tasty recipe was a favorite of ours. Quick & easy to prepare, it was perfect since I had little cooking experience. Over the years I forgot about it, but recently rediscovered it in an old cookbook. Now that we’re retired, we’re enjoying this tasty reminder of our younger days.
1 lb. ground beef chuck
15-oz. can tomato sauce
3 c. plus 2 T. water
2 1-1/4 oz. pkgs. taco seasoning mix
2 T. onion, minced
8-oz. pkg. spaghetti, uncooked and broken up
1/2 c. shredded Cheddar cheese
Brown beef in a skillet over medium heat; drain. Stir in sauce, water, seasoning mix and onion. Bring to a boil; reduce heat and simmer, covered, until spaghetti is tender, about 25 to 30 minutes. Sprinkle with cheese; let stand until cheese melts. Serves 4 to 6.
A dollop of homemade guacamole jazzes up any south-of-the-border meal. Slice a couple of ripe avocados, scoop them into a bowl and mash with a fork to the desired consistency. Stir in 1/2 cup of your favorite salsa, a teaspoon of lime or lemon juice and a dash of salt...yum!
Country Fried Pork Chops
Gladys Pilch
Sylva, NC
These pork chops are so easy to fix, no wonder they’re a favorite of mine! I serve them over buttered egg noodles, followed by hot cinnamon applesauce and cookies for dessert.
4 pork chops
4-oz. can sliced mushrooms, drained
1/2 to 1 T. shortening
10-3/4-oz. can cream of celery soup
1/2 c. water
1/4 t. dried thyme
6 pearl onions
1 c. carrots, peeled and sliced
In a skillet over medium-high heat, brown pork chops and mushrooms in shortening. Drain; stir in soup, water and thyme. Add onions and carrots. Cover and cook over low heat for 45 minutes, or until tender. Stir occasionally. Serves 4.
Whipped sweet potatoes are yummy with pork or chicken. Drain a 32-ounce can of sweet potatoes and add 2 tablespoons orange juice, one tablespoon brown sugar and one tablespoon melted butter. Beat until smooth. Spoon into a greased casserole dish and bake at 350 degrees until hot, about 15 minutes.
So-Easy Pork Fritters
Elena Nelson
Concordia, MO
This is my husband’s favorite meal. I created this recipe to mimic a menu item at our favorite restaurant when we were dating. That restaurant has been out of business for years, but this recipe always takes us back to those good old days. These fritters are excellent in a sandwich too.
1 lb. pork tenderloin, sliced 1/2-inch thick
1 egg, beaten
3 T. milk
1 sleeve saltine crackers, finely crushed
3/4 c. all-purpose flour
1 t. salt
1/2 t. pepper
oil for frying
Tenderize pork slices with a meat mallet; set aside. Place egg and milk into a small bowl and blend well. Combine cracker crumbs, flour and seasonings in another bowl. Dip pork slices first into egg mixture, then into crumb mixture. Press in crumb mixture to coat very well. Heat 1/2 inch of oil in a skillet over medium-high heat. Add pork slices; fry until deep golden on both sides, turning as needed. Serves 4.
Skillet gravy is super-easy to make. Melt a tablespoon of butter in a skillet over medium heat, then sprinkle in a tablespoon of all-purpose flour and whisk for one minute. Add a can of chicken or beef broth and a dash of pepper. Stir well, lower heat and simmer for about 5 minutes, until gravy is thickened.
Saucy Dogs
Kristin Santangelo-Winterhoff
North Chili, NY
My grandparents have been making this recipe for years. It is a fast, easy dish that really dresses up a hot dog...the best! Make sure to have some nice crusty bread and a crisp green tossed salad waiting nearby...heavenly!
1 green pepper, thinly sliced
1 red pepper, thinly sliced
1 onion, thinly sliced
1 clove garlic, cut in thirds
salt and pepper to taste
1/2 c. olive oil
8 to 12 hot dogs, sliced into 1-inch pieces
29-oz. can tomato purée or crushed tomatoes
Place peppers, onion and garlic in a deep skillet. Add salt and pepper to taste. Pour in oil; sauté over medium heat until lightly golden. Add hot dogs to skillet; sauté until golden. Stir in purée or tomatoes. Reduce heat and simmer for about 30 minutes. Serves 4.
To clean a cast-iron skillet, simply scrub with coarse salt, wipe with a soft sponge, rinse and pat dry. Salt cleans cast iron thoroughly without damaging the seasoning as dish detergent would.
Inside-Out Stuffed Pepper
Charlene McCain
Bakersfield, CA
A quick and tasty dish for those nights when you get home late from work and everybody’s hungry.
1 green pepper, top removed
1 lb. ground beef
1 onion, chopped
1-1/2 c. cooked rice
8-oz. can tomato sauce
salt and pepper to taste
Bring a saucepan of salted water to a boil. Add green pepper and cook for 8 to 10 minutes, until tender. Drain; cool slightly and slice pepper into strips. Meanwhile, cook beef and onion in a skillet over medium heat, stirring often, until beef is browned and onion is translucent. Drain; add green pepper and cooked rice to skillet. Pour tomato sauce over skillet mixture; stir and heat through. Add salt and pepper to taste. Serves 4.
Whip up a new tablecloth or runner and matching napkins from cotton fabric...no sewing needed! Cut fabric to size, fold over a narrow hem and press it in place with double-faced iron-on bonding tape.
Denise’s Shrimp Pasta
Denise Thom
Lake George, NY
I made this up when I was a stay-at-home mom 23 years ago...we still enjoy it. Add a fresh tomato salad and a basket of hot garlic bread...scrumptious!
16-oz. pkg. frozen medium shrimp, thawed
8-oz. bottle Italian salad dressing
2 cloves garlic, pressed
16-oz. pkg. angel hair pasta, uncooked
2 T. olive oil
1 tomato, diced
1 onion, chopped
1 T. fresh basil, chopped
1 t. pepper
Place shrimp in a bowl with salad dressing and garlic. Toss to coat; let stand for about 30 minutes. Cook pasta according to package directions. Drain; place in a serving bowl and keep warm. Heat oil in a small frying pan; sauté tomato and onion until translucent. Top pasta with shrimp mixture, tomato mixture, basil and pepper. Mix gently and serve warm. Serves 4.
Start a supper club with friends...choose a recipe theme each time, divide up the menu, then get together to cook and eat the meal. You’ll have a ball and everyone will come away with some tasty new dinner ideas.
Sole in Dill Butter
Evelyn Love
Standish, ME
Serve with steamed broccoli for a quick & easy light meal.
1/4 c. butter, softened
1 t. dill weed
1/2 t. onion powder
1/2 t. garlic powder
Optional: 1/2 t. salt
1/4 t. white pepper
2 lbs. sole fillets
Garnish: additional dill weed, lemon wedges
Blend butter and seasonings in a small bowl. Transfer to a cast-iron skillet; heat over medium heat until melted. Add fish fillets to skillet. Sauté for several minutes on each side, until fish flakes easily with a fork. Serve with desired garnishes. Serves 6.
Armenian Rice Pilaf
Lori Rosenberg
University Heights, OH
A speedy side that will add pizazz to any ordinary meal...using just four items you probably already have on hand!
1/2 c. butter
8-oz. pkg. wide egg noodles, uncooked
10-1/2 oz. can chicken broth
2 c. long-cooking rice, uncooked
Melt butter in a heavy skillet or saucepan. Add uncooked noodles; cook and stir until lightly golden. Add broth and uncooked rice; bring to a full boil. Lower heat and simmer, covered, for 20 minutes, until noodles and rice are tender. Makes 4 to 6 servings.
Protect non-stick skillets from scratching when stacked...tuck a coffee filter or paper plate in between them.
Company Chicken
Lacey Purcell
Littleton, CO
A family favorite. This dish is made in just one pan, takes only about 20 minutes, and most important...it’s scrumptious!
4 to 6 boneless, skinless chicken breasts
1 T. oil
1 c. sour cream
10-3/4 oz. can cream of mushroom soup
4-oz. can sliced mushrooms, drained
1.35-oz. pkg. onion soup mix
1 T. lemon juice
1 T. dill weed
Optional: cooked rice
Place chicken and oil in a large skillet over medium-high heat. Cook until chicken is golden on both sides. Add remaining ingredients except rice, mixing well. Bring to a boil; reduce heat. Cover and simmer until chicken juices run clear. Serve chicken over cooked rice, if desired; top with sauce from skillet. Serves 4 to 6.
The better part of one’s life consists of one’s friendships.
Ranch Chicken & Noodles
Bev Fisher
Mesa, AZ
Most people like chicken and will enjoy this recipe as much as I do. When I serve it to company, they always ask for the recipe.
6 slices bacon, cut into narrow strips
4 boneless, skinless chicken breasts, cut into bite-size pieces
2 T. all-purpose flour
2 T. ranch salad dressing mix
1-1/4 c. milk
8-oz. pkg. medium egg noodles, cooked
Garnish: grated Parmesan cheese
In a skillet over medium heat, cook bacon until crisp. Drain bacon on paper towels; reserve 2 tablespoons drippings in skillet. Cook chicken in reserved drippings until tender and golden on all sides. Sprinkle flour and dressing mix over chicken in skillet; stir in milk. Cook and stir until thickened and bubbly. Cook and stir for one minute more. Stir in bacon. Serve chicken and sauce over cooked noodles, sprinkled with cheese. Serves 4.
The easiest-ever way to cook egg noodles...bring a big pot of water to a rolling boil, then add the noodles. Remove from heat, cover and let stand for 20 minutes, stirring twice. Perfect!
Scalloped Cabbage & Ham
Katie Wollgast
Florissant, MO
Packaged coleslaw mix makes this old-fashioned favorite easy...horseradish gives it a little kick! Add a basket of warm pumpernickel bread for a hearty, satisfying meal.
2 c. cooked ham, cubed
1/2 c. long-cooking rice, uncooked
1 onion, chopped
1 T. oil
10-3/4 oz. can cream of mushroom soup
1-1/2 c. milk
1 t. prepared horseradish
1 t. salt
16-oz. pkg. coleslaw mix
Garnish: 1 T. dried parsley
In a skillet over medium heat, sauté ham, uncooked rice and onion in oil until lightly golden. Stir in remaining ingredients except parsley; bring to a boil. Reduce heat to low; cover and simmer for 20 to 25 minutes, stirring occasionally, until rice and coleslaw mix are tender. Sprinkle with parsley just before serving. Serves 4.
Lots of recipes start with cooked and cubed chicken breasts. Save time and money...buy chicken in bulk and roast or simmer it all at once. When cooled, pack recipe-size portions of chicken in freezer bags and freeze. They’ll thaw quickly when you’re ready to use them.
Basil Broccoli Pasta
Denise Bliss
Milton, NY
This can either be a yummy side or a meatless main. Broccoli is our favorite vegetable, but feel free to add any veggie you like.
6 T. olive oil
2 T. butter
4 cloves garlic, sliced
1 bunch broccoli, sliced into flowerets
1 c. chicken broth
16-oz. pkg. rigatoni pasta, cooked
2 T. fresh basil, chopped
pepper to taste
Optional: grated Parmesan cheese
Heat oil and butter in a skillet or large saucepan over medium heat Add garlic; cook until lightly golden. Add broccoli to pan; increase heat. Cook and stir gently until broccoli is almost tender, 3 to 4 minutes. Add broth; reduce heat and simmer until broccoli is tender. Add cooked pasta to skillet; mix thoroughly to allow pasta to absorb flavor. Transfer to a serving dish; top with remaining ingredients. Serves 4.
For a tasty change from bread & butter, serve slices of warm French or Italian bread with dipping oil. Pour a thin layer of extra-virgin olive oil into saucers, drizzle with a little balsamic vinegar and sprinkle with dried oregano. Scrumptious!
Cube Steak in Savory Gravy
Deborah Burns
Lebanon, OR
An easy meal that’s perfect on a chilly evening. Serve with fluffy mashed potatoes and tender green beans.
1 lb. beef cube steak, cut into 4 serving-size pieces
1/4 c. all-purpose flour
1 onion, chopped
1 T. oil
1 c. water
1/4 c. catsup
1 T. Worcestershire sauce
1 t. beef bouillon granules
1/2 t. Italian seasoning
1 t. salt
1/4 t. pepper
Coat beef pieces with flour; set aside. In a skillet over medium heat, sauté onion in oil until translucent. Add beef and brown on both sides; drain. Mix remaining ingredients in a small bowl; pour over beef mixture. Heat until boiling; reduce heat. Cover and simmer until beef is tender, about 1-1/4 to 1-1/2 hours. Serves 4.
Bake a shortcake for dessert to fill with strawberries or peaches. Mix up 2-1/3 cups biscuit baking mix, 3 tablespoons sugar, 1/2 cup milk and 3 tablespoons melted margarine. Pat into an ungreased 9" round cake pan. Bake at 350 degrees until golden, 10 to 12 minutes. Split while still warm, layer with fruit and whipped cream and cut into wedges...mmm!
Southern Succotash
Zoe Bennett
Columbia, SC
Try this with the kernels sliced from several ears of sweet corn too...yum!
2 slices bacon, chopped
1 onion, chopped
1 stalk celery, diced
10-oz. pkg. frozen corn, thawed
10-oz. pkg. frozen baby lima beans, thawed
1/4 c. chicken broth
1/2 t. salt
1/8 t. pepper
Optional: fresh chives, snipped
In a skillet over medium heat, cook bacon until crisp. Remove bacon to a paper towel; set aside. Add onion and celery to drippings in skillet; cook and stir until tender. Stir in remaining ingredients except chives. Cover and simmer over low heat until heated through, 3 to 5 minutes. Garnish with reserved bacon and chives, if desired. Serves 4 to 6.
Parsleyed Green Beans
Kim Warren
Hodgenville, KY
I wanted a different way to serve garden-fresh green beans, and found and adapted this recipe. It’s always a hit because the flavors really complement the beans.
1-1/2 lbs. green beans, trimmed
3 T. oil
1/2 c. onion or green onion, diced
2 T. lemon juice
2 t. fresh thyme, chopped
1/2 t. Italian seasoning
1/2 c. fresh flat-leaf parsley, chopped
salt and pepper to taste
Steam or microwave beans until crisp-tender; drain. Set aside and keep warm. Heat oil in a skillet and sauté onion until tender. Stir in lemon juice and seasonings. Add beans to skillet and toss to coat; add salt and pepper to taste. Serves 6.
Pork Chops Dijon
Abigail Smith
Gooseberry Patch
Super-easy and so flavorful.
3 T. Dijon mustard
2 T. Italian salad dressing
1/4 t. pepper
1 T. olive oil
4 pork loin chops
1 onion, thinly sliced
Combine mustard, salad dressing and pepper; set aside. Heat oil in a skillet over medium-high heat. Brown pork chops on both sides; remove from skillet. Add onion to skillet. Cook and stir over medium heat for 3 minutes, until tender. Return pork chops to skillet; spread with mustard mixture. Cover and cook over low heat for about 15 minutes. Serve pork chops topped with sauce from skillet. Makes 4 servings.
German-Style Green Beans
Sharon Crider
Junction City, KS
This simple recipe turns canned beans into something special.
4 to 6 slices bacon, diced
1/3 c. onion, chopped
2 14-1/2 oz. cans green beans, drained
1/4 c. vinegar
2 T. sugar
In a skillet over medium heat, cook bacon until crisp. Drain bacon and set aside; reserve 2 tablespoons drippings in skillet. Add onion to drippings and sauté until tender. Stir in remaining ingredients; cook until heated through. Stir in reserved bacon. Serves 8.
A quick side to serve with pork...sprinkle a teaspoon of cinnamon into a can of apple pie filling. Cook over low heat until warm and bubbly.
Sweet-and-Sour Pork Chops
Teri Lindquist
Gurnee, IL
We just love caramelized onions, so I decided to combine them with pork chops one day and it was a big hit! The sweet, tangy onions are enriched by the flavor of the pork. I’ve been making this for 10 years and it’s still one of our favorite pork chop meals.
3 to 4 T. olive oil
4 sweet onions, thickly sliced
1/2 t. pepper
4 to 6 pork chops
1/4 c. brown sugar, packed
1/4 c. cider vinegar
Heat oil in a large skillet over medium heat. Add onion slices and sprinkle with pepper. Cook onions, stirring frequently, until golden and caramelized, about 15 to 20 minutes. Push onions to one side; add pork chops to skillet. Brown pork chops for one minute on each side. Spoon onions over pork chops. Mix together brown sugar and vinegar; drizzle over top. Simmer, stirring frequently, until sugar is dissolved, onions are well coated with sauce and pork chops are cooked through. Makes 4 to 6 servings.
Turn leftover mashed potatoes into crispy potato pancakes...a delicious addition to any meal. Stir an egg yolk and some minced onion into 2 cups potatoes. Form into patties and fry in a little butter until golden...yum!
Mom’s Chicken Riggies
Justine Hutchings
New York Mills, NY
I am from central New York and “Riggies” are a very popular dish here. My mother taught me how to make this quick & easy recipe...it is always a hit at any family gathering or party!
16-oz. pkg. rigatoni pasta, uncooked
2 to 3 T. oil
2 T. garlic, minced
2 boneless, skinless chicken breasts, cubed
8-oz. pkg. sliced mushrooms
1 green pepper, diced
26-oz. jar spaghetti sauce
Optional: 1/2 to 1 c. white wine
1 pt. whipping cream, divided
Cook pasta according to package directions; drain. While pasta is cooking, add oil to a skillet; sauté garlic over medium heat until golden. Add chicken; sauté until lightly golden. Add mushrooms and pepper; sauté until tender and soft. Stir to mix well; reduce heat to low. Pour sauce into a separate saucepan. Add wine, if using, and heat through. Stir in cream in small amounts until sauce becomes orange in color. Add to chicken mixture in skillet; stir to mix. Place cooked pasta in a large serving bowl. Top with sauce mixture and toss to mix all together. Serves 10 to 12.
Feel free to mix & match plates and glasses...create a casual look that’s more fun than carefully matched tableware.
Chicken & Broccoli Alfredo
Patricia Ogilsbie
Canastota, NY
I like to cook boneless chicken breasts and cut them up to freeze in bags of 2-cup quantities, which makes meals like this one a snap to fix. Dinner is ready in about 30 minutes!
12-oz. pkg. penne pasta, uncooked and divided
2 c. broccoli flowerets, chopped
2 c. cooked chicken, cubed
2 T. olive oil
1-1/4 c. chicken broth, divided
4-oz. can sliced mushrooms, drained
1/4 t. pepper
16-oz. jar Alfredo sauce
Cook half of pasta according to package directions, reserving the remainder for another recipe. Set aside. In a deep frying pan, sauté broccoli and chicken in oil. Add one cup broth, mushrooms and pepper. Cover and cook for 5 to 7 minutes, until broccoli is tender. Add sauce to skillet. Pour remaining broth into empty sauce jar, shake and add to skillet. Simmer for 5 to 10 minutes. Stir in cooked pasta; return to a boil before serving. Serves 6.
Make a whimsical wall clock from a vintage skillet in just minutes. Craft stores have clock kits with all the parts you need. Drill the center hole, insert the clock movement and hands, then press on self-adhesive numbers. Time for dinner!
One-Dish Dinners
Farmers’ Market Stir-Fry
Jenny Nangoy
Austin, TX
This Asian-style recipe takes as little as 30 minutes to prepare. I adapted it to use ingredients that are easy to find here in the US. Use as many kinds of veggies as you like!
3 T. oil
3 to 4 cloves garlic, minced
1/2 lb. medium shrimp, cleaned
1/2 lb. boneless chicken, cut into 1-inch pieces
1/2 lb. boneless pork, cut into 1-inch pieces
2 carrots, peeled, quartered and cut into 1-inch pieces
3/4 c. green beans, cut into 1-inch pieces
3/4 c. peas
1-1/4 c. broccoli flowerets
1-1/4 c. cauliflower flowerets
3/4 c. onion, chopped
3/4 c. red, yellow or green peppers, cut into wedges
15 mushrooms, halved
8-oz. can sliced bamboo shoots, drained
6 green cabbage leaves, chopped
12 Chinese cabbage leaves, chopped
soy sauce to taste
salt and white pepper to taste
1 T. cornstarch
1 c. cold water
steamed rice
In a large wok or skillet, heat oil over medium-high heat. Add garlic; cook and stir for 30 seconds, until golden. Add shrimp, chicken and pork; cook and stir over high heat for 2 to 3 minutes, until well done. Add carrots; stir until partially cooked. Add remaining vegetables, soy sauce, salt and pepper. Cook, stirring constantly, until heated through. Dissolve cornstarch in water; add to skillet. Continue to cook and stir until thickened and all ingredients are tender. Serve over steamed rice. Makes 4 to 5 servings.
The secret to tasty stir-fries...slice everything into equal-size pieces before you start cooking! They’ll all be cooked to perfection at the same time.
Tropical Chicken Stir-Fry
Vickie
This dish is so yummy and cooks up in a jiffy...it’s a little taste of the islands! I like to serve scoops of orange sherbet and coconut ice cream for a sweet end to dinner.
1/4 c. soy sauce
2 T. sugar
1 T. cider vinegar
1 T. catsup
1 T. garlic, minced
1 t. cornstarch
1/2 t. ground ginger
8-oz. can pineapple chunks, drained and 1/4 c. juice reserved
2 T. oil
1 lb. boneless, skinless chicken breasts, sliced into strips
16-oz. pkg. frozen stir-fry vegetables, thawed
cooked rice
Optional: sliced almonds
In a bowl, mix first 7 ingredients and reserved pineapple juice; set aside. Heat oil in a skillet over medium-high heat. Add chicken; cook and stir for 5 minutes, until nearly done. Add vegetables; cook and stir for 4 minutes. Stir in pineapple and soy sauce mixture; heat through. Serve over cooked rice; sprinkle with almonds if desired. Serves 6.
Make a crystal flower vase sparkle! Fill it half full of hot water, then add a cup of uncooked rice, two tablespoons of white vinegar and a few drops of liquid dishwashing soap. Swirl the water around for a minute or two, rinse well and let dry.
Chicken-Mushroom Hash
Amy Butcher
Columbus, GA
If you like mushrooms, you’ll love this made-from-scratch hash.
4 T. oil, divided
1 onion, chopped
2 cloves garlic, chopped
1/2 lb. mushrooms, chopped
1-1/4 lbs. boneless, skinless chicken breasts, cubed
1/2 t. dried thyme
1 t. salt, divided
1/4 t. pepper
2 lbs. potatoes, peeled, cubed and cooked
1/4 c. whipping cream
2 T. fresh parsley, chopped
In a large skillet over medium heat, heat one tablespoon oil. Add onion, garlic and mushrooms. Cook, stirring occasionally, until mushrooms are golden, 5 to 7 minutes. Add chicken, thyme, 1/2 teaspoon salt and pepper to skillet. Cook, stirring frequently, until chicken is almost done, 3 to 4 minutes. Drain; transfer mixture to a bowl. Add remaining oil to skillet over medium-high heat. Add potatoes; cook without stirring for about 6 minutes. Sprinkle with remaining salt; stir potatoes and cook until crisp and dark golden, about 4 minutes. Stir in chicken mixture, cream and parsley; heat through. Serves 4 to 6.
Top portions of hash with a poached egg...tasty for dinner or brunch. Fill a skillet with water and bring to a simmer. Swirl the water with a spoon and gently slide in an egg from a saucer. Let cook until set, about 2 minutes, and remove with a slotted spoon.
Chicken-Sausage Skilletini
Elizabeth Cisneros
Chino Hills, CA
Serve with French bread and olive oil for dipping.
1/4 c. olive oil
2 boneless, skinless chicken breasts, cubed
1/2 lb. spicy ground pork sausage
1 red onion, thinly sliced
2 cloves garlic, minced
14-1/2 oz. can diced tomatoes
1 red pepper, sliced
3 T. brown sugar, packed
1 t. dried basil
1/2 t. dried oregano
1/8 t. salt
1/8 t. pepper
16-oz. pkg. linguine pasta, cooked
Heat oil in a large skillet over medium heat. Add chicken, sausage, onion and garlic; cook until meats are browned. Drain; add remaining ingredients except pasta and simmer for 5 minutes. Add cooked pasta to skillet and mix all ingredients together. Simmer another 5 minutes, until pasta is heated through. Serves 4.
Mark each family member’s place at dinner with a baby picture placed in a mini picture frame...so sweet!
Taco Skillet Supper
Linda Nielsen
British Columbia, Canada
A nice twist on tacos served in a shell! Adjust the seasonings to your own family’s preference.
1 lb. lean ground beef
1 onion, chopped
16-oz. can refried beans
4-oz. can chopped green chiles
1/4 to 1/2 t. garlic powder
1/2 to 1 t. chili powder
1/2 to 1 t. ground cumin
3/4 c. sour cream
8-oz. pkg. tortilla chips
1 tomato, chopped
1 green pepper, chopped
2-1/4 oz. can sliced black olives, drained
8-oz. pkg. shredded Mexican-blend cheese
Garnish: shredded lettuce, salsa
Brown beef and onion in a skillet over medium heat; drain. Stir in beans, chiles and garlic powder; heat through. Combine chili powder and cumin; sprinkle over beef mixture. Sour cream may be stirred in at this point, or may be served separately as a topping. To serve, spoon mixture over tortilla chips. Top with remaining ingredients. Serves 4 to 6.
White paper coffee filters are great for serving up tacos, wraps and burgers...no spills, no mess and easy for little hands to hold! Afterwards, just toss them away.
Chili Mac Skillet
Cherie White
Oklahoma City, OK
This cheesy dinner is so quick & easy, you don’t even have to cook the macaroni separately!
1 onion, chopped
1 to 2 t. oil
1 lb. ground beef
seasoning salt to taste
8-oz. pkg. elbow macaroni, uncooked and divided
15-oz. can kidney beans, drained and rinsed
8-oz. can tomato sauce
4-oz. can diced green chiles
1/4 c. water
1 T. chili powder
1/2 t. garlic powder
1 c. shredded Cheddar cheese
In a skillet over medium heat, sauté onion in oil. Add beef and seasoning salt. Cook until beef is browned; drain. Measure out 1/2 cup macaroni and add to skillet; set aside remaining macaroni for another use. Stir in remaining ingredients except cheese. Bring to a boil; reduce heat. Cover and simmer for 20 minutes, stirring often, until macaroni is tender. Remove from heat; sprinkle with cheese, cover and let stand until cheese is melted, about 2 minutes. Makes 4 to 6 servings.
Mmm...fresh air always makes us hungry! One-dish skillet suppers are perfect for a campfire cookout. Save time by chopping the veggies at home and placing them in small bags for the cooler. Or choose a recipe with mostly canned ingredients...don’t forget the can-opener!
One-Pot Pork Chop Supper
Julie Ball
Portland, MI
This simple recipe holds such great memories for me. I have my mother’s recipe card, typed by her on an old-fashioned ribbon typewriter, and the card is now yellowed from so much use. Be sure to serve with some bread to soak up the wonderful gravy...yummy!
1 onion, sliced
8 pork chops
2 to 3 T. oil
8 potatoes, peeled and quartered
8 carrots, peeled, halved lengthwise and cut into 2-inch pieces
2 10-3/4 oz. cans tomato soup
1 c. water
2 T. Worcestershire sauce
2 t. dried oregano
1 t. salt
1/2 t. pepper
In a very large skillet over medium heat, cook onion and pork chops in oil until browned. Drain; add potatoes and carrots to skillet. Mix remaining ingredients and pour into skillet. Cover; reduce heat and simmer for one hour, until pork chops are tender. Makes 8 servings.
Honey butter is scrumptious on fresh-baked biscuits and bread. Simply blend 1/2 cup each of honey and softened butter and spoon into a small crock.
Honey Chicken & Carrots
Coleen Lambert
Luxemburg, WI
This takes about 15 minutes to make and is so good. I cook a couple of boil-in-bags of rice alongside...dinner is ready in a jiffy!
1 T. oil
4 boneless, skinless chicken breasts
1-1/2 c. carrots, peeled and sliced
2 T. honey
1 T. lemon juice
1/4 t. garlic salt
salt and pepper to taste
cooked rice
Heat oil in a skillet over medium heat. Add chicken; cook until golden and juices run clear. Remove chicken from skillet; keep warm. Add carrots to skillet; cook for 3 to 5 minutes, or until tender. Stir in honey, lemon juice and garlic salt. Return chicken to skillet. Add salt and pepper to taste; heat to a boil. To serve, spoon over cooked rice. Serves 4.
A thoughtful gift for a new bride who’s just learning to cook. Jot down several favorite, tried & true recipes on individual cards...tuck them into a shiny new skillet along with a spatula and a wire whisk. Wrap it all up in a pretty tea towel...she’ll love it!
Aunt Mary’s Skillet Chicken
Terri Witkowski
Reading, PA
This recipe is from my Great-Aunt Mary and is a simple dish with a wonderful flavor. It’s the best thing my mother has ever made...so needless to say, it is now in my own recipe box too!
4 boneless, skinless chicken breasts
3 T. grated Parmesan cheese
1/3 c. all-purpose flour
salt and pepper to taste
2 T. olive oil
1 c. sliced mushrooms
1 onion, finely chopped
1 clove garlic, minced
2 14-1/2 oz. cans Italian-seasoned diced tomatoes
1 t. Italian seasoning
1 t. dried parsley
7-oz. pkg. spaghetti, cooked
Place chicken breasts between 2 pieces of wax paper; pound to flatten slightly. Mix cheese, flour, salt and pepper; coat chicken in mixture. Heat oil in a skillet over medium heat. Cook chicken until tender and juices run clear, about 10 minutes on each side. Remove chicken to a serving dish; keep warm. In same skillet, cook mushrooms, onion and garlic until tender, about 5 minutes. Stir in tomatoes, seasoning and parsley. Simmer, uncovered, over medium heat until thickened and flavors blend. Serve chicken on spaghetti, topped with sauce. Serves 4.
Looking to reduce fat and calories? In skillet recipes that start with browning the meat, oil can usually be replaced with a few sprays of non-stick vegetable spray.
Linguine & Vegetables
Elaine Nichols
Mesa, AZ
This super-quick dish is a great alternative to the usual pasta & tomato sauce...give it a try and I think you’ll agree!
1 T. olive oil
16-oz. pkg. linguine pasta, uncooked and broken up
1/2 c. onion, finely chopped
2 cloves garlic, minced
1 T. Italian seasoning
salt and pepper to taste
2 14-oz. cans vegetable broth, divided
14-1/2 oz. can Italian-seasoned diced tomatoes, drained
16-oz. pkg. frozen Italian-blend vegetables
4-oz. can button mushrooms, drained
Garnish: grated Parmesan cheese
Heat oil in a large skillet over medium heat. Add uncooked linguine; cook and stir until golden. Add onion, garlic and seasonings; simmer for about 5 minutes. Stir in one can broth and simmer until linguine is tender, adding the other can as needed. Add all vegetables; simmer until vegetables are tender. Drain; sprinkle with cheese before serving. Serves 6.
Give whole-wheat pasta a try in your favorite pasta recipe...it contains more fiber than regular pasta and tastes great too.
Spanish Paella
Rhonda Reeder
Ellicott City, MD
Make it extra special...add 1/2 pound frozen shrimp along with the chicken and cook until it turns pink.
3-1/2 oz. pkg. sliced pepperoni
1 T. oil
1 lb. boneless, skinless chicken breasts, cubed
1 red pepper, diced
1 clove garlic, pressed
1-1/2 t. dried thyme
8-oz. pkg. Spanish-style yellow rice mix, uncooked
2 c. water
10-oz. pkg. frozen peas
In a skillet or wok over medium-high heat, cook pepperoni for 2 to 3 minutes, stirring occasionally. Remove pepperoni to a plate; set aside. Add oil and chicken to skillet. Cook 3 to 4 minutes, until juices run clear. Drain; remove chicken to a plate. Add red pepper, garlic and thyme to skillet; cook and stir for one minute. Stir in rice mix, water and pepperoni; heat mixture to boiling. Reduce heat to medium-low; cover and simmer for 10 minutes, until rice is nearly tender. Stir in frozen peas; cover again and cook for 5 minutes, covered. Return chicken to skillet; heat through. Serves 4.
Invite family & friends over for a Game Night. After enjoying a casual supper together, bring out all the old favorite board games. Don’t forget to supply silly prizes and big bowls of buttered popcorn as the evening goes on!
Amanda’s Chicken & Orzo
Cathy Gearheart
Narrows, VA
A great quick meal in about 20 minutes. This was a staple when my daughter was involved in sports and needed a light, quick, nutritious meal before a game.
4 T. olive oil, divided
4 boneless, skinless chicken breasts
1 t. dried basil
salt and pepper to taste
2 zucchini, sliced
8-oz. pkg. orzo pasta, uncooked
1 T. butter, softened
2 T. red wine vinegar
Optional: 1 t. fresh dill, snipped
Garnish: lemon wedges
Heat 2 tablespoons oil in a skillet. Sprinkle chicken with basil, salt and pepper. Add to skillet and cook for 12 minutes, or until juices run clear, turning once. Remove chicken to a plate; keep warm. Add zucchini to skillet and cook for 3 minutes, or until crisp-tender. Meanwhile, cook orzo according to package directions; drain and stir in butter. Whisk together remaining oil, vinegar and dill, if using; drizzle over orzo and toss to mix. Season with additional salt and pepper, as desired. Serve chicken and zucchini with orzo, garnished with lemon wedges. Serves 4.
Share the garden bounty! A market basket of seasonal veggies makes a terrific gift for a friend or neighbor.
Gingered Broccoli Beef
Regina Wickline
Pebble Beach, CA
The list of ingredients may look long, but this one-dish meal goes together very quickly. Try it with boneless chicken or pork too.
1 bunch broccoli, cut into flowerets
1 lb. beef tenderloin, sliced into thin strips
1 T. fresh ginger, peeled and grated
3 cloves garlic, pressed
1/4 t. red pepper flakes
1 to 2 t. olive oil
3/4 c. chicken broth
3 T. soy sauce
1 T. cornstarch
1/2 t. sesame oil
Cover broccoli with water in a saucepan. Bring to a boil and cook until crisp-tender, about 3 to 5 minutes. Drain; set aside and cover to keep warm. Toss beef with ginger, garlic and red pepper flakes. Add oil to a skillet over medium-high heat. Add beef mixture and cook for 2 to 3 minutes, stirring constantly, until beef is lightly browned. Whisk together remaining ingredients and add to skillet; heat to boiling. Cook and stir for one minute, or until sauce thickens slightly. Add broccoli and toss to coat. Makes 4 servings.
Speedy supper! In the morning, combine uncooked pork chops, beef strips or chicken cutlets with marinade in plastic zipping bags and refrigerate. At dinnertime, the pre-seasoned meat can pop right into the skillet for a scrumptious meal in a jiffy.
“Leftover” Fried Rice
Kim Ah Mu
Independence, MO
This is a great way to make a yummy meal with all those little bits of leftovers in the fridge. Some like just a little soy sauce, but we like the rice to be all brown in color.
2 to 3 t. oil
4 eggs, beaten
1 to 2 c. leftover cooked chicken or pork, diced
3 to 4 c. cooked rice
soy sauce or teriyaki sauce to taste
1 to 2 c. leftover cooked vegetables like broccoli, carrots and peas
Optional: garlic powder, salt and pepper to taste
Heat oil in a skillet over medium-low heat. Add eggs; scramble lightly. Add meat and heat through, stirring frequently. Add rice and sauce; continue cooking and stirring. Add vegetables; stir to mix well and heat through. Season to taste with garlic powder, salt and pepper, if desired. Serve immediately. Serves 4 to 6.
A super-simple, whimsical dessert to serve after an Asian meal! Scoop rainbow sherbet into stemmed glasses, then slip a fortune cookie over the edge of each glass.
Slam-Together Goulash
Jeannie Phillips
Troy, MI
My mom, Ginny, a true Southern cook, had a way of making everything taste delicious. She always just called this dish “Slam-Together,” since she took kitchen staples and put them together quickly to make a great meal. You’ll have people asking for seconds!
2 T. olive oil
2 onions, diced
2 c. celery, diced
2 carrots, diced
1 lb. lean ground beef
46-oz. can cocktail vegetable juice
14-1/2 oz. Italian-seasoned stewed tomatoes
3 cloves garlic, minced
1 t. Italian seasoning
1 t. salt
16-oz. pkg. elbow macaroni, uncooked
1 c. shredded 3-cheese blend
Optional: hot pepper sauce
Heat oil in a large deep skillet over medium heat. Add onions, celery and carrots; sauté until onions are translucent. Add beef and cook until browned; drain. Stir in vegetable juice, tomatoes with juice, garlic and seasonings. Bring to a boil. Add uncooked macaroni; return to a boil. Cover and cook until macaroni is tender, about 10 minutes. Remove from heat; stir in cheese and hot sauce, if desired. Serves 8.
Show off the bright colors of a fruit salad by serving it in old-fashioned glass compotes.
Alysha’s Veggie Rice
Jean DePerna
Fairport, NY
I started making this dish when my daughter was younger, as a tasty way to get her to eat veggies. We still enjoy it often as a quick & easy meal.
1 lb. ground beef or ground turkey
2 c. water
1 cube beef or chicken bouillon
1-1/2 c. favorite vegetables, chopped
1 c. instant brown rice, uncooked
salt and pepper to taste
In a skillet over medium heat, brown beef or turkey; drain. Add water and bouillon to skillet; stir until bouillon is dissolved. Add remaining ingredients. Bring to a boil; reduce heat to low. Cover and simmer until liquid is absorbed and rice is fluffy and tender, about 15 to 20 minutes. Serves 4.
Why not “adopt” an older neighbor or friend as a grandparent? Include him or her in the children’s ball games and family outings...bake cookies together and share stories over dinner. Your family can help out by weeding flower beds, raking leaves and running errands for them...it’s sure to be rewarding for everybody!
Hamburger Gravy
Jasmine Burgess
East Lansing, MI
My mom was a busy working mother who held down two jobs while raising four kids, so we all learned to cook early! This yummy recipe was a weekly favorite...it’s easy to change by serving it over pasta, rice, potatoes or even pierogies.
1 lb. lean ground beef
1/2 c. onion, diced
1 t. garlic, pressed
1 t. salt
10-3/4 oz. can cream of mushroom soup
10-3/4 oz. can cream of chicken soup
1 c. milk
1 c. light sour cream
1 t. paprika
1 t. dried thyme or herbes de Provence
cooked egg noodles
Brown beef with onion, garlic and salt in a skillet over medium heat. Drain; add soups, milk, sour cream and seasonings. Stir to combine. Heat until bubbly and as thick as desired. Serve over cooked noodles. Makes 4 to 6 servings.
Need a quick side dish in a hurry? Dress up a package of refrigerated mashed potatoes. Heat as directed, then stir in a dollop of chive-flavored cream cheese and top with bacon bits.
E-Z California Stroganoff
Cynthia Dodge
Layton, UT
This recipe came from sheer necessity one day...money was in short supply and the kids were hungry! So I stirred this up using what was on hand in the fridge and pantry. Everyone loved it!
1/2 to 3/4 lb. lean ground beef
1/2 t. seasoned salt with onion & garlic
1/2 t. salt-free herb seasoning
1/2 t. garlic powder
1/2 t. onion powder
3/4 c. hot water
2 c. milk
2 3-oz. pkgs. beef or mushroom-flavored ramen noodles, divided
2 c. frozen California-blend vegetables
1/2 c. frozen corn
In a skillet or wok over medium heat, brown beef with seasonings; drain. Add hot water, milk and seasoning packets from noodles. Stir to mix well. Add vegetables. Continue cooking over medium heat, stirring frequently, for about 5 minutes. Crush noodles and add to beef mixture; stir to blend thoroughly. Reduce heat to low. Simmer until noodles are tender and vegetables are heated through. Serves 6.
Decorate a reusable shopping bag for toting home groceries...it’s so easy, you’ll want to make several. Pick up a plain canvas tote bag from a craft store and and attach a big square of pretty fabric to each side with simple stitching or fabric glue.
Tuscan Rosemary Chicken
Cherylann Smith
Efland, NC
This one-dish dinner is so flavorful, no one will guess how easy it is to fix!
1/3 c. balsamic vinaigrette salad dressing
4 boneless, skinless chicken breasts
1/4 c. water
1 c. baby carrots, sliced
2 stalks celery, sliced
1/4 c. sun-dried tomato pesto
1 T. Italian seasoning
1 to 2 T. fresh rosemary, chopped
2 15-oz. cans navy beans, drained and rinsed
In a skillet, heat salad dressing over medium-high heat. Add chicken to skillet. Cook for 2 to 3 minutes on each side, until lightly golden. Reduce heat to medium-low. Add remaining ingredients except beans. Cover; simmer for about 10 minutes, or until carrots are crisp-tender and chicken juices run clear. Stir in beans. Simmer over low heat for 30 minutes, stirring occasionally. Serves 6.
Give tossed salads extra flavor and crunch with a sprinkle of toasted nuts...it’s easy. Place chopped walnuts or pecans in a small dry skillet. Cook and stir over low heat for a few minutes until toasty and golden. Let cool before adding to salads.
Hannah’s Lemon Chicken & Bows
Linda Roth
Windsor Heights, IA
My daughter loves lemons and we eat lots of chicken, so I created this recipe especially for her. We like this dish with cooked peas or broccoli mixed in as well.
1 onion, finely chopped
4 cloves garlic, minced
2 T. olive oil
4 to 5 boneless, skinless chicken breasts, cubed
salt and pepper to taste
2 T. lemon zest, divided
2 t. dried basil
1/2 c. butter
1/2 c. all-purpose flour
6 T. lemon juice
4 c. chicken broth
16-oz. pkg. bowtie pasta, cooked
Garnish: shredded Parmesan cheese
In a skillet over medium heat, sauté onion and garlic in oil for about 5 minutes. Add chicken, salt and pepper. When chicken is partially done, stir in one tablespoon lemon zest and basil. Continue to sauté until thoroughly cooked. Meanwhile, in a saucepan over medium heat, melt butter. Stir in flour and cook until bubbly. Add lemon juice, broth and remaining zest to saucepan. Cook until sauce begins to bubble and thicken. To serve, pour sauce over cooked pasta. Add chicken and mix to coat evenly. Garnish with cheese. Serves 6.
For the freshest flavor, olive oil should be stored in the fridge...just pour a little into a small cruet for everyday use. Olive oil thickens when chilled, but will thin quickly at room temperature.
Burger Skillet Casserole
Andrea Nesselhauf
Erie, PA
I learned to make this in high school when electric skillets were all the rage. It’s a great weeknight meal with fresh-baked bread and some zesty bread & butter pickles.
1 lb. ground beef, turkey or chicken
1 onion, diced
chili powder, salt and pepper to taste
28-oz. can diced tomatoes
12-oz. pkg. wide egg noodles, uncooked and divided
11-oz. can corn, drained
6 slices American cheese
In a skillet over medium heat, brown meat with onion and seasonings. Drain; stir in tomatoes with juice. Add half the package of egg noodles; reserve remaining noodles for another recipe. Cover skillet and cook until noodles are tender, about 7 to 10 minutes. Stir in corn and heat through. Arrange cheese slices on top. Cover again for a few minutes, until cheese is melted. Makes 4 servings.
When tacos, hamburgers, hot dogs or baked potatoes are on the menu, set up a topping bar with bowls of shredded cheese, salsa, guacamole, crispy bacon and other yummy garnishes. Everyone can just help themselves by adding their favorite toppings to individual servings.
One-Pot Sausage Dinner
Crystal Hamlett
Amory, MS
This is one of my go-to recipes when time is short on a busy day. The sausage flavor cooks into the other ingredients...yum!
1 lb. smoked pork sausage, sliced
1 head cabbage, coarsely chopped
14-1/2 oz. Italian green beans, drained
2 15-oz. cans sliced new potatoes, drained
1 onion, sliced
1/2 to 1 c. water
salt and pepper to taste
1/2 c. butter, sliced
Brown sausage lightly in a large deep skillet or saucepan; drain. Layer with cabbage, beans, potatoes and onion. Sprinkle with water, salt and pepper; dot with butter. Cover and cook over medium-high heat until cabbage starts to wilt, about 5 minutes. Reduce heat and cook until tender, about 5 to 10 additional minutes. Makes 4 servings.
Just for fun, serve up beverages at dinner in vintage half-pint milk bottles. Don’t forget the bendy straws!
Spicy Shrimp Noodle Bowl
Laura Witham
Anchorage, AK
Whenever my husband and I go out for Asian food, my favorite dishes are the noodle bowls. Here is my own version of a satisfying, spicy shrimp noodle bowl that you can make at home.
3 T. olive oil
1 leek, chopped
4 cloves garlic, minced
2 t. red pepper flakes
salt and pepper to taste
4 c. chicken broth
2 8-oz. bottles clam juice
8-oz. pkg. angel hair pasta, uncooked
1 lb. uncooked medium shrimp, peeled and cleaned
Heat a large deep skillet over medium heat; add oil. Add leek and seasonings; sauté for 3 minutes. Pour in broth and juice; bring to a boil. Turn down to a simmer. Add pasta to skillet and cook for 3 to 5 minutes, until tender. Add shrimp and cook 5 minutes more. Serve immediately. Serves 4 to 6.
Leeks are delicious in recipes but are frequently sandy when purchased. To quickly clean leeks, slice them into 2-inch lengths and soak in a bowl of cold water. Swish them in the water and drain. Refill the bowl and swish again until the water is clear. Drain and pat dry...they’re recipe-ready!
Green Pepper Vermicelli
Isolda Crockett
Mossville, IL
We have five active children. It is so wonderful to take time each night, sit around the table together with all the noise and laughter and share dinner together...what a blessing!
1 onion, minced
1 clove garlic, minced
2 T. olive oil
3 T. butter
4 green peppers, diced
1 c. chicken broth
1 t. salt
pepper to taste
16-oz. pkg. vermicelli pasta, cooked
Garnish: 1/4 c. shredded Asiago cheese
In a skillet over medium heat, sauté onion and garlic in oil and butter until onion is softened. Add green peppers and simmer for 10 minutes. Stir in broth, salt and pepper; mix well and simmer for 15 minutes. To serve, add sauce to cooked pasta and toss well. Sprinkle with cheese. Serves 6.
Pick up some paper plates, cups and napkins in seasonal designs...they’ll make dinner fun when time is short and clean-up will be a breeze.