Recipe: Quick & Easy Recipes (a variety)

BV: TKL has a huge collection of quick and easy recipes. If you search using either or both words you will find many many many. Maybe you want to get your daughter a thre-ring notebook and print a collection of recipes for her.... Or put them on disc if she has her on computer.

Here are a few of the recipes I found which searching: quick easy.

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Posted by Marty
Date:February 23rd 1999

SWISS STEAK MONTEREY

1/3 cup all-purpose flour
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 pounds cubed steak
3 tablespoons vegetable oil
2 (8-ounce) cans tomato sauce
1 envelope dry onion soup mix
1 (8-ounce) container sour cream

Combine first 3 ingredients and dredge cubed steak in flour mixture.

Brown steak, in batches, in hot oil in a Dutch oven. Stir in tomato sauce and soup mix; bring to a boil. Cover, reduce heat, and simmer 15 minutes.

Remove steak, reserving liquid in pan; keep warm. Stir sour cream into tomato mixture; simmer, stirring constantly, until heated. (Do not boil.) Serve
over steak

Makes 6-8 servings.
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Posted by Denise, FL

Taco Bake

1 lb lean ground beef
1 medium onion, chopped (optional)
1 Cup Salsa
1 Can Tomato Soup
1/2 Cup milk
6-8 flour or corn tortillas (I use flour), cut or torn into approx. 1" pieces
1 Cup Shredded cheese (your choice, I use Mexican Blend)

Brown beef in skillet, add onions when beef is about halfway done. In large bowl combine beef with all remaining ingredients except use only 1/2 cup of cheese. Pour mixture into a 9x9 casserole dish. Bake covered at 350 for 30 minutes or until bubbly. I usually uncover it for the last 5 minutes or so. Sprinkle remaining 1/2 cup cheese over top and serve. My hubby likes the leftovers of this so much that I usually double the recipe (use a 13x9 inch pan and cook about 10 more minutes).

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MONKEY BREAD (FRIENDSHIP BREAD)

4 cn Ballard biscuits; cut in 4ths
3/4 c Sugar
1 ts Cinnamon

GLAZE
1 c Sugar
3/4 c Butter
2 tb Cinnamon

Toss the quartered biscuits in sugar/cinnamon mix and drop each into a greased Bundt pan. Use about half of the pieces. Mix glaze ingredients, bring to low boil. Pour over pieces in pan. Add the remaining sugared
biscuits and cover with rest of glaze. Bake at 350 degrees for 45 to 50

minutes. Cool for 5 to 10 minutes. Turn out on plate and enjoy.
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Posted by Dawn.NY

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.
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CHICKEN AND POTATOES OREGANO

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.
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Posted By: Pauline
Date:October 31st 1997

Fast Bean Soup
(from the Louisville,KY, Courier-Journal, fall 95)

1 tablespoon vegetable oil
1/2 to 1 cup diced ham (2 to 4 ounces)
1 onion, diced
1 carrot, peeled and diced (optional)
1/2 teaspoon red pepper flakes
3 one-pound cans white beans
1 16-ounce can low-sodium chicken broth (or to taste)
salt and pepper to taste

If you're making corn bread to go with this dish, get it into the oven before you start the soup.

Heat oil in a soup pot. Add ham, onion, and carrot (if using) and cook 5 minutes over medium-high heat, stirring occasionally. Add red pepper flakes and 2 cans of beans. Mash with a potato masher to a rough mixture (don't worry about mashing every bean) or by mixing briefly with a hand-held mixer set on low speed. Add chicken stock
and remaining beans and simmer 10 minutes to heat through. Season with salt to taste and lots of (freshly ground) black pepper.

Serves 4 to 6. Sprinkle with minced red bell pepper if desired. Serve with corn bread.________________________________

Posted By: Hope-Va
Date: June 10th 1999

CORNED BEEF HASH (QUICK AND EASY)

This is one of my favorite things to cook when I'm in a hurry and have to use whatever I have on hand. It's something quick and easy that my whole family will eat.

CORNED BEEF HASH

6 tbsp butter or margarine
2 large onions - chopped fine
1/2 of a green pepper - chopped fine (or more to taste)
5-6 cooked potatoes diced
---OR---
2-3 cans whole new potatoes diced (good when you're in a hurry)
1 can cooked corned beef - crumbled up

Melt 1/2 of butter in a large frying pan, add onion and green pepper. Cook over medium heat until onions are soft and golden, remove from pan. Wipe out pan and melt the remaining butter. Put in the potato cubes and stir until coated with butter. Stir in crumbled corned beef and the onions and peppers. Stir. Press down with a spatula and allow to cook about 10 minutes until browned underneath. Break up slightly and turn over. Press down again and allow to cook until done.

My family likes this served with peas and dumplings (made from ballard biscuits pinched off and dropped in boiling water) and biscuits with melted cheese on top. I can get this all done in about 20 minutes
or so!