Recipe: Quick and Easy Skillet Meals (13)

9-7-99 Quick and Easy Skillet Meals

Fran,.ME (08:11:28) : Potato Pepperoni Dish
Taste of Home's Quick Cooking but with a few changes :-)

2-4 TBS butter/margarine
3-4 large potatoes, cut into 1/8-inch slices
1 medium onion
1 medium onion, chopped
Seasoned salt (Crazy Jane's)
s and p
2 cups mozzarella shredded cheese
1 can (8 oz) tomato sauce- I used Hunt's with garlic/herbs
1 package (3-3 1/2 oz.) pepperoni
2 large tomatoes, diced

In medium-size skillet, melt butter. Remove from heat and arrange the potato slices on the bottom of skillet. Shake seasoned salt over this, then salt and pepper and diced onions. Cover and cook over low to med. low heat till potatoes are tender(about 20-25 minutes). Then, sprinkle with cheese, layer with half tomato sauce, all of the pepperoni and tomatoes, and the remaining tomato sauce. Cover and cook on low till cheese melts and tomatoes are heated through.
Recipe says 6..Kelly,WA (07:33:02) : Curried Potatoes and Peas

3 medium potatoes -- peeled/diced (2 cups)
1/2 teaspoon salt
1 small onion -- minced
1 teaspoon curry powder
2 tablespoons margarine
1 tablespoon flour
1/2 cup evaporated milk -- undiluted
1 package frozen peas or peas & mushrooms or -- peas and carrots
salt -- to taste
parsley

Combine peeled, diced potatoes, water and 1/2 teaspoon salt. Cover and simmer for 10 minutes. until tender. Drain and reserve liquid. Meanwhile, in saucepan, saut onion, and curry powder in margarine until tender. Stir in flour. Blend. Add evaporated milk, part of cooking liquid, peas or pea mixture and salt to taste. Cook and stir until thick. Add potatoes. Cook to heat through. Serve garnished with parsley. Kelly,WA (07:31:23) : NEW POTATOES WITH PEAS AND CORIANDER
Serving Size : 4

8 small New potatoes
1/4 cup Ghee
1 t Cumin seeds
1/2 tsp Turmeric
1 1/2 tsp Fresh ginger, minced
2 small Red chilies, chopped
1 cup Fresh coriander
1 t Salt
1 t Garam masala
1 tbsp Coriander seeds
1/4 cup Lemon juice
6 tbsp Water
1/2 cup Frozen/fresh peas

Wash & dice the potatoes.

Put ghee in a pot, heat gently. When hot, add the potatoes & cumin seeds. Cook, stirring, for 2 minutes. Add turmeric, ginger & peppers. Cook, stirring, 3 minutes.

Add the remaining ingredients excepting the peas. Lower the heat, cover & simmer for 15 minutes. Check the water level, adding more if necessary.

Just prior to serving, add the peas. Uncover, turn up the heat & cook till all the water has evaporated.Kelly,WA (07:30:03) : SKILLET SCALLOPED POTATOES

10 x Red Potatoes
2 cups Snow Peas &/or green vegetables
1/2 cup Shoestring Carrots
1 medium Onion
Garlic Clove
1 cup Broth (Veg. or Defatted Chicken)
1 cup Skim Milk or Low Fat Soy Milk
2 tbsp Cornstarch or Arrowroot
1/2 tsp Basil
1/2 tsp Tarragon
1/4 tsp Pepper
1/4 tsp Salt
1/2 cup Parmesan Cheese

1. Slice red potatoes with skins on and place in steamer with snow peas or green vegetables of choice. Steam for about 15 minutes.

2. While potatoes & vegetables are steaming, saut onions, carrots & garlic in large non stick fry pan (spray with Pam or grease with a little olive oil).

3. While 1 & 2 are working, combine the milk, broth, spices & cornstarch in a 2 quart measure.

4. When vegetables are ALMOST done to the point of desired softness, combine with saut d vegetables. Pour sauce over all and combine. Cook further until vegetables are done and sauce thickens. Mix in parmesan cheese before serving.Kelly,WA (07:19:36) : Cabbage & Meatballs on Couscous
Serves 4

3/4 pound lean ground beef
1/4 cup breadcrumbs
2 tablespoons grated Romano cheese
1 egg white
2 teaspoons olive oil
1/2 head of cabbage, coarsely chopped
1 onion, chopped
2 cloves garlic, chopped
1 can of Tomatoes w/Basil Sauce
1-1/2 cups water
1 package (10 ounces)couscous, cooked according to package directions

Combine beef, breadcrumbs, cheese and egg white; form into small meatballs.
Cook meatballs in a large skillet on low heat until brown. Remove from skillet.
Add oil, cabbage, onions and garlic to skillet. Cover and cook for 10 minutes.
Return meatballs to skillet, along with
sauce and water. Cover and simmer for 20 minutes. Serve over couscous.Kelly,WA (07:00:13) : CHICKEN FRIED STEAK AND MILK GRAVY

4 4-5 oz cube steaks
3 eggs, beaten
1 cup flour
2 tsp coarse black pepper
1-2 cups lard or vegetable oil
1 1/2 cups milk
salt to taste

Dip steaks in eggs. Mix flour with 1 tsp of the pepper, then dredge the steak thoroughly in mixture.

Return steak to eggs then to flour again. Reserve leftover flour. Heat lard or oil in a heavy skillet until very hot but not smoking (360-375 degrees). Use enough fat to have about 1/2 inch in skillet. Put steaks into hot fat and cook 6-8 minutes, until golden brown on bottom. Turn and cook other side 3-4 minutes. Remove steaks from fat with slotted spoon and drain on paper towels.

To make gravy, pour off all but 2 Tbsp of fat in skillet. Return to heat and sprinkle 2 Tbsp of leftover flour over hot fat, stirring constantly for a full minute, scraping up browned bits of crust from bottom of skillet. Add milk, a little at a time. Continue cooking and stirring until gravy is thick. Add pepper and salt to taste (gravy should be quite peppery).

Serve steaks smothered in gravy, with mashed potatoes and/or biscuits, black-eyed peas or greens.Kelly,WA (06:55:50) : Quick Sukiyaki
(I have not tried this recipe)

1 pound round steak -- 3/4" thick
1 1/2 cups sliced fresh mushrooms -- about 1/4 pound
1 cup diagonally sliced carrots
1 cup diagonally sliced celery
1/2 cup green onions cut in 2 inch pieces
2 Tablespoons salad oil
1 can (10 1/4 oz.) beef gravy
1/2 pound fresh spinach, torn in bite size pieces
2 Tablespoons soy sauce
1/2 cup sliced radishes
cooked rice

Freeze meat 1 hour to firm (makes slicing easier); slice into very thin strips. In skillet, brown mushrooms and cook carrots, celery and onions in oil until just tender; push to one side. Add meat; cook until color changes. Add gravy, spinach and soy. Heat; stir occasionally. Stir in radishes. Serve with rice. Makes about 6 cups, 6 servings.Kelly,WA (02:44:26) : CHICKEN AND POTATOES OREGANO
(I have not tried this recipe)

5 medium Potatoes
1/2 cup Butter
1 medium Onion, chopped
4 Split chicken breasts
1 1/2 t Salt
1/8 t Pepper
3/4 t Oregano
1/4 t Italian seasonings
1 T Chopped parsley

Peel potatoes and cut into 1" cubes. Set aside.

Melt butter in heavy skillet, such as cast iron. Add onions and saut till golden brown. Add chicken breasts and potatoes. Sprinkle with salt and pepper. Cover and cook on medium heat 20 minutes, turning often.
Sprinkle with oregano and Italian seasonings. Continue to cook, turning often, for another 20 minutes.
Sprinkle with parsley and continue to cook until chicken is done to your satisfaction.Kelly,WA (02:42:04) : (I have not tried this recipe)

Chicken Cordon Bleu
Yield: 6 servings

6 Chicken breasts
6 Ham slices
1 tsp Paprika
1/2 cup Dry white wine
1 tbsp Corn starch
6 Swiss cheese slices
3 tbsp Flour
6 tbsp Butter
1 tsp Chicken bouillon
1 cup Whipping cream

Pound chicken breasts if they're too thick. Place a cheese and ham slice on each breast within 1/2 in. of edge. Fold edges of chicken over filling and secure with tooth picks. Mix flour and paprika and coat chicken. Heat butter in skillet and cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer 30 minutes. Remove tooth picks and transfer breasts to warm platter. Blend cornstarch with cream and whisk slowly into skillet. Cook, stirring until thickened and pour over chicken.Kelly,WA (02:40:39) : (I have not tried this recipe)

Stir-Fried Medley
Yield: 4 servings

1/2 cup Water
1 tbsp Soy sauce
1/2 tsp Sugar
2 large Eggs
1 lb Ground beef
1 pkg Frozen cut green beans
Thawed
Hot cooked rice
1 tbsp Cornstarch
1 tbsp Dry sherry
1/2 tsp Ground ginger
1 tbsp Vegetable oil
3 x Green onions, cut in l-inch length

In small bowl, combine water, cornstarch, soy sauce, sherry, sugar and ginger. Set aside. In cup, beat eggs. In skillet, heat oil, tilting pan to coat bottom with oil. Add eggs and let them spread to a thin layer. Cook eggs until bottom is set into a pancake. Turn egg pancake and cook until top is set. Transfer pancake to cutting board and cut into 1/4-in. wide strips. In same skillet, cook beef until well browned. Add green onions. Cook l min. Drain off fat. Add green beans and soy-sauce mixture to beef. Cook, stirring constantly, until thickened. Stir in egg strips. Serve over rice. Serves 4. Dawn.NY (11:25:58) : Lentils and Curried Rice with Fried Onions

2 tsp vegetable oil
oil -- for saut ing
1 lb onions -- sliced thin
1 cup lentils -- picked over & rinsed
1 cup long-grained rice
2 cups water
2 tsp curry powder
1/8 tsp cayenne
1 tsp salt
1/2 cup parsley

In a large skillet heat 1/4 inch oil over moderately high heat until hot but not smoking. Fry onions in batches, stirring occasionally, until golden brown. Transfer onions with a slotted spoon to a tray and sprinkle with salt to taste.

Add lentils to a large saucepan of salted water and bring water to a boil. Cook lentils at a bare simmer until just tender, about 15 minutes.

While lentils are cooking, in a small (1 1/2- to 2-quart) saucepan cook rice in 2 teaspoons oil over high heat, stirring, for 1 minute. Add water, curry powder, cayenne, and salt and boil rice, uncovered, stirring occasionally, until surface is covered with steam holes and grains on top appear dry. Reduce heat as much as possible and cover pan with a tight-fitting lid. Cook rice 15 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes. Transfer rice to a bowl and fluff with a fork. Add lentils, drained in a sieve and rinsed gently, and parsley and toss mixture well.

Serve topped with onions. The mixture may be made 1 day in advance and kept covered and chilled. Serve warm or at room temperature.Dawn.NY (11:16:31) : Ham and Potato Skillet.

1 pound small potatoes
1/2 pound fresh green beans cut into 1-inch pieces
1 cup water
1 8 ounce carton sour cream
2 tablespoons all-purpose flour
2 teaspoons Dijon mustard
1/4 teaspoon dill weed
1/8 teaspoon pepper
1-1/2 cups fully cooked ham, cubed

Slice potatoes; halve any large slices. In a large skillet cook potatoes and green beans, in water, covered, about 15 minutes or until potatoes and beans are tender. Drain well.

Meanwhile in a small saucepan stir together sour cream, flour, mustard, dill weed, and pepper. Cook and stir until thickened and bubbly. Pour over vegetables in skillet. Stir in ham. Heat through. Makes 4 servings.Dawn.NY (11:16:05) : Cajun Cabbage

1 lb pre-cooked sausage
1 medium head of cabbage, chopped
3 or 4 fresh tomatoes, seeded and chopped
1 onion, diced
2 tsp chili peppers, seeded and diced
1 tsp cracked black peppercorns, crushed

Saut the onion and then brown sausage. Add the cabbage, tomatoes, peppers, and peppercorns; cover and reduce heat to a simmer until cabbage is tender.

Great with cornbread.