| Hasty but Tasty |

Back to Dinner Basics

Yes, yes, we know we’re very gourmet. Except for the times that we’re not. And we serve the suppers that you also make — or if you don’t make them, they’re the supers that you want to make. Well, here you go!

 

 

Grilled Cheese Sandwiches

Spread MARGARINE on BREAD. Place KETCHUP and CHEESE of your choice on the inside. Fry. Enjoy.

Blintz Bake

Grease a 9x9-inch (23-cm) square pan. Using a whisk, mix 4 EGGS, 112 CUPS SOUR CREAM, 1 TSP VANILLA, and 14 CUP SUGAR. Place 6 STORE-BOUGHT BLINTZES in the baking dish and pour the mixture over them. Bake uncovered at 350°F (175°C) for 35–40 minutes.

Penne with Broccoli and Mushrooms

In a 9x13-inch (20x-30-cm) pan, mix 8 OZ (225 G) COOKED PENNE PASTA, 16 OZ (450 G) COTTAGE CHEESE, 1 PKG BROCCOLI FLORETS, 1 4-OZ (110-G) CAN MUSHROOMS, and 8 OZ (225 G) TOMATO SAUCE. Sprinkle MOZZARELLA CHEESE on top (or mix in if preferred). Cover and bake for 30 minutes at 350°F (175°C).

Fettuccini Alfredo

Boil a large pot of WATER, stir in 1 TSP SALT. Add 10 OZ (280 G) FETTUCCINE NOODLES. Cook, drain, and return to pot. Add 1 CUP HALF-AND-HALF and 2 TBSP MARGARINE. Bring to a full boil, stirring frequently. Remove from heat and add 14 CUP PARMESAN CHEESE and a few shakes of PEPPER. Toss and serve immediately.

Veggie Subs

Cut up a bunch of whatever VEGGIES you have in the fridge. Sauté veggies with a bit of SOY SAUCE. Slice a FRENCH BREAD into smaller-size sandwiches and have each family member fill it up with their choice of veggies and sauce. Sprinkle with CHEESE and warm in the oven until the cheese melts.

BASIC CHICKEN DINNERS

Chicken with Snap Peas

Cut CHICKEN CUTLETS into strips. Put chicken in a bag with 12 CUP FLOUR and shake. Make a sauce out of 14 CUP SOY SAUCE, 14 CUP OIL, 1 TSP SALT, 12 TSP BLACK PEPPER, 3 MINCED CLOVES GARLIC, and 34 CUP BROWN SUGAR. Pour sauce over chicken in a pan. Bake 1 hour covered. Add SCALLIONS and SNAP PEAS and bake another 15 minutes uncovered.

Oven-Baked Schnitzel

Mix OIL with CORNFLAKE CRUMBS and SPICES of your choice until the crumbs are very wet. Coat CUTLETS in the mixture. Bake at 400°F (200°C) for 15 minutes. Serve with COUSCOUS.

Crock-Pot Chicken

Sauté diced ONION and MUSHROOMS, put in a Crock-Pot, lay CHICKEN ON THE BONE on top. Cover chicken in TOMATO SAUCE, some WATER, a little TOMATO PASTE, and ITALIAN SEASONING. Cook until done. Serve with MASHED POTATOES.

Mexican Chicken Strips

Sauté ONIONS and PEPPERS. Add CHICKEN STRIPS and cook. Add 1 PACKET OF FAJITA SPICE. Serve in TORTILLAS, WRAPS, PITAS, or LAFFA.

Pulled Crock-Pot Chicken

Place CHICKEN CUTLETS in your Crock-Pot with BARBECUE SAUCE, KETCHU, BROWN SUGAR, a little APPLE CIDER VINEGAR, and BASIC SPICES. Cook on high for 3–4 hours or on low for 6–7 hours. Pull chicken. Serve with COLESLAW in BUNS.

Chicken Fettuccine

Stir-fry CHICKEN CUTLETS in OIL with 2 MINCED CLOVES GARLIC. Mix together 114 CUPS HOT WATER with 1 TBSP ONION SOUP MIX, 112 TBSP LEMON JUICE, 12 TSP SALT, 14 TSP BLACK PEPPER, and 2 TBSP FLOUR. Pour over cooked chicken in pan. Bring to a boil and let simmer for a few minutes. Mix chicken and sauce with cooked FETTUCCINE NOODLES.

Chicken and Veggie Stir-Fry

Coat CHICKEN CUTLETS in FLOUR, STIR-FRY, and set aside. Fry ONIONS, BROCCOLI, and MUSHROOMS. Mix together a FEW TABLESPOONS FLOUR, 1 CUP CHICKEN STOCK, 14 CUP HONEY, 14 CUP SOY SAUCE, and 2 MINCED CLOVES GARLIC. Add to vegetables in pan. Boil until thickened. Add chicken. Serve over RICE or ORZO.

Stir-Fried Chicken with Bow-Tie Noodles

Sauté 1 MINCED CLOVE GARLIC in 14 CU P OLIVE OIL. Add 12–1 LB BONELESS, SKINLESS CHICKEN, cut in chunks. Make a well in the center of the chicken pieces. Add 2 CUPS BROCCOLI FLORETS, 1 CUP CHOPPED SCALLIONS, and 1 CUP SLICED MUSHROOMS. Sprinkle veggies with 12 TSP DRIED BASIL, 14 TSP SALT, and 14 TSP PEPPER. Add 1 CUP CHICKEN BROTH. Stir to combine. Cover and simmer 5–10 minutes, until veggies are tender. Meanwhile cook 1 BOX BOW-TIE NOODLES, drain, and add to mixture in skillet; toss gently. Serve immediately.

MEAT IN MINUTES

Semi-Homemade Meatballs

Use 1 EGG and 1 slice BREAD per 1 lb (450 g) ground beef. Soak the BREAD in WATER for a few seconds, then chop very finely. Mix with EGG, MEAT, and SALT and PEPPER. Form into balls. Make a sauce of 2 PARTS BONE-SUCKIN’ SAUCE, 2 PARTS MIKEE’S TERIYAKI SAUCE, and 1 PART WATER. Bring sauce to a boil and drop in meatballs. Cover and cook for 30 minutes until cooked through.

Hot Dogs and Baked Beans

Combine 1 LARGE CAN BAKED BEANS with 1 PKG HOT DOGS, cut into rounds, and 3 TBSP BROWN SUGAR. Bake at 350°F (175°C) for 40 minutes. Serve in HOT DOG BUNS.

Meat and Macaroni Casserole

Cook 2 CUPS MACARONI. Mix macaroni together with 1 LB (450 G) BROWNED GROUND MEAT, TOMATO SAUCE, SALT, and PEPPER. Bake for 45 minutes at 350°F (175°C).

Sloppy Joes

Brown 1 LB (450 G) GROUND MEAT. Add 14 CUP KETCHUP, 1 TBSP BROWN SUGAR, 1 TSP MUSTARD, 1 8-OZ (225G) CAN TOMATO SAUCE, and sliced MUSHROOMS and GREEN PEPPERS. Serve in HAMBURGER BUNS.

FISH FAVES

Mustard-Maple Salmon

Mix together 2 TBSP DIJON MUSTARD, 2 TBSP MAPLE SYRUP, 1 TBSP MISO (OPTIONAL), 1 TSP OIL, 1 TSP KOSHER SALT, 12 T S P PAPRIKA, and 12 TSP BLACK PEPPER. Spread over 2 LBS (1 KG) SALMON. Bake at 400°F (200°C), covered, for about 25 minutes, then uncovered for about 10 minutes, or until the edges are crispy looking and fish flakes easily with a fork.

Salmon Tacos

Season SALMON well with FISH SEASONING BLEND of your choice. Drizzle with HONEY and a SQUEEZE OF LIME or LEMON. Bake at 350°F (175°C) for 12 minutes until medium rare. Serve in TACOS with diced and salted CUCUMBERS, RED CABBAGE, and CREAMY DRESSING of your choice.

Tuna Pot

Melt 13 CUP MARGARINE in a pot. Stir in 13 CUP FLOUR, 12 TSP ONION POWDER, 12 TSP SALT, and 14 TSP PEPPER. Remove from heat and slowly (so it doesn’t get lumpy) stir in 134 CUPS PAREVE CHICKEN CONSOMMÉ and 23 CUP MILK. Return to the fire and heat to boiling, stirring constantly. Mix in 2 CANS TUNA and 10 OZ (280 G) FROZEN VEGGIES. Serve over RICE or MACARONI.

Jiffy Salmon Patties

Drain 1 15-OZ (425-G) CAN SALMON, reserving 13 of the liquid. Combine salmon with 1 CUP FLAVORED BREAD CRUMBS. Add 2 BEATEN EGGS, 2 TBSP LEMON JUICE, 2 TBSP MAYONNAISE, 1 TSP MUSTARD POWDER, and SALMON LIQUID. Shape into patties and fry in OIL until lightly brown on both sides.

(Originally featured in Family Table, Issue 713)

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