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Alphabet Soup "Q"
"Q" Is For QUICK
A Quick & Easy Supper Plan
Do you ever have difficulty deciding what to make for supper? And then having it all ready at the same time?
Here's a simple supper that you can make and have supper on the table in an hour or less.
On the menu is "Hearty Beef and Rice" for the main dish, "Glazed Carrots" as a side dish and "Snowy Dinner Rolls" for that special touch.
Most of the ingredients for these dishes are probably already in your cupboard and freezer. Look over the recipes to make sure.
About an hour before serving time, start the "Snowy Dinner Rolls"
1 pkg. active dry yeast or 2 1/4 teaspoons
3/4 cup warm water (110-115 degrees)
2 cups flour
1/2 teaspoon salt
3 tablespoons sugar
2 tablespoons shortening
In a small bowl, dissolve yeast in warm water. In a large bowl, combine dry ingredients and cut in shortening with pastry blender or a fork till shortening is in small bits. Add yeast mixture and mix well.
Turn onto floured surface and knead 3 or 4 times. Roll out to 3/4 to 1-inch thickness. Cut with biscuit cutter. Place on greased baking sheet and let rise about 45 minutes.
Bake at 450 degrees for about 12 minutes or until golden brown.
Makes 6 to 8 rolls.
Take a few minutes and clean the mess you made while mixing and kneading the rolls. Then, start on the "Glazed Carrots"
1 small bag carrots
3/4 cup brown sugar
1/4 cup margarine or butter
Peel and slice carrots. Place in saucepan, and add brown sugar and butter. Add enough water to cover. Bring to a boil, then simmer till carrots are done.
Makes about 4 servings.
Now, about 30 minutes before serving time you should start on the "Hearty Beef and Rice"
1 pound ground beef
1 medium onion,chopped
1 1/2 cups uncooked instant rice
1 14-oz. can stewed tomatoes
1 8-oz. can tomato sauce
1 1/2 cups hot water
In a large skillet, brown ground beef and drain. Add onion and cook till tender. Add remaining ingredients and bring to a boil. Reduce heat, cover and simmer for ten minutes or until rice is tender.
Makes 4 to 6 servings.
While the beef and rice is simmering, remember to put the rolls in the oven to bake. And there you have it, a delicious supper in an hour!
About the Author:
Cyndi Roberts is the editor of the "1 Frugal Friend 2 Another"
bi-weekly newsletter, featuring creative ideas and tips to help
you "live the good life...on a budget!"
Visit http://www.cynroberts.com to download a free "Recipe Sampler".
Subscribe to the newsletter and receive the free e-course "Taming the
Monster Grocery Bill".
QUICK TIPS FOR FAST-BUT-FABULOUS WEEKNIGHT MEALS
According to cookbook author Sam Gugino, trying to balance
a hectic weeknight schedule does not have to mean compromising
good food. Gugino offers his expert advice on how to beat the
clock by enjoying meals prepared in under 30 minutes paired
with everyday wines. Read more...
Quick breads are easy, delicious and perfect for holiday
hostess gifts, before dinner treats or after school snacks.
They can be double wrapped with foil and frozen for two
months also. The following recipes are some of our family
favorites. Read more...
QUICK BLUEBERRY TREATS TO ENJOY ALL DAY LONG
Living is easy, delicious and nutritious when blueberries
are on hand to enjoy in everyday treats.
by Bruce Weinstein and Mark Scarbrough
When picking up this cookbook for review, I thought, okay here comes another one of those "Family On The Go" cookbooks. You know, the ones that tout "quick and easy meals in only 10 minutes"....
1 (9 inch) unbaked pastry shell
1 lb. fresh asparagus, cut into 1" pieces
6 strips bacon, cooked and crumbled
1 1/2 cups half and half
1 tablespoon sliced green onions
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Line unbaked pastry shell with a double layer of heavy duty foil. Bake at 450F for 5 minutes; remove foil and bake 5 minutes more. Remove from oven and set aside. Cook
asparagus in a small amount of water until crisp-tender, about 3-4 minutes. Drain well. Arrange asparagus and bacon in the crust. Beat eggs; add cream, 1/2 cup cheese,
onions, sugar, salt, pepper, and nutmeg. Pour over asparagus. Sprinkle with remaining cheese. Bake at 400F for 10 minutes. Reduce heat to 350F for 20-25 minutes
longer or until knife inserted in center comes out clean.
1/2 pound any leftover vegetable, chopped
4 eggs, beaten
1 1/2 cups milk, or light cream
1 cup cheese, grated (Swiss,Cheddar, Jack, etc.)
1/2 teaspoon salt (optional)
1/8 teaspoon pepper
Dash nutmeg, or ground mac"
Mix together cooked rice, egg and soy sauce. Spread evenly to cover well-buttered quiche pan or pie plate. Bake ric" crust at 350 degrees for 10 minutes. Remove from oven.
Place chopped vegetable on crust. Mix together eggs, milk, salt, pepper and nutmeg. Pour over vegetable. Top with grated cheese. Bake at 350 degrees for 45 minutes, or until set. Remove from oven, and let sit ten minutes before slicing, if serving fresh Or wrap pie pan, label and freeze. Quiche can be served cold after thawing for a yummy hot weather treat; or heat the thawed quiche at 350 degrees for 20 minutes. (Serves 6)
1 can (4.5 oz.) refrigerated buttermilk biscuits
1- 8 oz. pkg. Swiss cheese slices, cut into strips
2 tablespoons flour
1 cup milk
3 eggs, beaten
1/2 teaspoon salt
dash of pepper
dash of nutmeg
1- 10 oz. pkg. frozen chopped spinach, cooked, drained
Heat oven to 350F. Place biscuits in ungreased 9" quiche pan (or 9" pie pan), pressing pieces together to form a crust. Toss cheese with flour. Combine milk, eggs, & seasonings. Add cheese mixture & spinach; mix well. Pour into crust. Bake at 350F, 1 hour.
Heat oven to 350F. Combine half & half, eggs, & seasonings; mix well. Toss cheese with flour; add cheese mixture & bacon to egg mixture. Pour into pastry shell; bake at 350F. 40-45 minutes. Variation: Substitute 3/4 cup chopped cooked ham for bacon.
1/2 cup mayonnais"
1/2 teaspoon salt
2 eggs, beaten
1/4 cup milk
2 tablespoons white win"
1- 8 oz. pkg. Swiss cheese, chopped
2 tablespoons flour
1 1/2 cups (6.5 oz. can) crabmeat, drained, flaked
1/3 cup sliced celery
1/4 cup sliced green onion
1- 9" unbaked pastry shell
Heat oven to 350F. Combine mayo, salt, eggs, milk, & wine; mix until well blended. Toss cheese with flour. Add chees" mixture, crabmeat, celery, & onion to mayonnaise mixture; mix well. Pour into pastry shell. Bake at 350F, 45 minutes.
Variation: Omit crabmeat.
Add 1 cup chopped cooked shrimp.
While there are many reasons for teaching kids to cook -- less expensive than eating out, preserves family heritage, etc, the most important
reason is that by teaching your child to cook, you're giving him a better chance to be a healthy grown-up. Enabling your child with the ability
to appreciate freshness and to transform ingredients into tasty foods opens their eyes to making wiser choices about what to eat...