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A Complete Meal In Minutes

WHEN cooler days signal the start of the busy pre-holiday season, even dedicated cooks can’t always spend as much time as usual in the kitchen. Then hearty, fast-to-fix meals come in handy. The complete-meal menu here is made up of favorites from three field editors, combined in our test kitchen. You can have everything ready to serve in only half an hour!

> Turkey in Curry Sauce is a delicious fall entree with a hint of curry flavor and crunchy nuts. “You can whip up this main dish in just minutes using leftover turkey,” says Lucile P. of Panguitch, Utah.

> Peas with Mushrooms, from Mary D. of Bryan, Ohio, is a savory side dish with a fresh taste, even though it calls for convenient frozen peas.

> Rich Chocolate Mousse will get raves for its big chocolate taste. The recipe comes from Florence P. of Marshall, Illinois, who says, “People will think you went to a lot of trouble, but this dessert is easy to make.”

TURKEY IN CURRY SAUCE

1/2 cup chopped onion
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 can (14-1/2 ounces) chicken broth
1 cup half-and-half cream
2 to 3 teaspoons curry powder
2 cups diced cooked turkey
2 tablespoons chopped pimientos
Hot cooked rice
1/2 cup chopped peanuts

In a saucepan, saute onion in butter until tender. Add flour to form a smooth paste. Gradually stir in broth; bring to a boil. Boil for 1-2 minutes or until thickened. Reduce heat. Add cream and curry; mix well. Add turkey; heat through. Stir in pimientos. Serve over rice; sprinkle with peanuts. Yield: 4 servings.

PEAS WITH MUSHROOMS

1/2 pound fresh mushrooms, sliced
2 tablespoons sliced green onions
1 tablespoon butter or margarine
1/4 teaspoon dried marjoram
1/4 teaspoon salt, optional
1/8 teaspoon pepper
Dash ground nutmeg
1 package (10 ounces) frozen peas, cooked

In a skillet over medium heat, saute the mushrooms and onions in butter for 3-5 minutes. Add marjoram, salt if desired, pepper and nutmeg; mix well. Add peas and heat through. Yield: 4 servings.

RICH CHOCOLATE MOUSSE

8 squares (1 ounce each) semisweet chocolate
3 tablespoons confectioners’ sugar
3 tablespoons hot strong coffee
3 egg yolks
1 carton (8 ounces) frozen whipped topping, thawed, divided

In a double boiler over simmering water, melt chocolate. Remove top pan from heat; stir in sugar and coffee. Add one yolk at a time, stirring until smooth. Place top pan over boiling water; cook and stir for 3-4 minutes or until thick. Pour into bowl; chill 6-8 minutes. Fold in 3 cups whipped topping. Spoon into dishes. Top with whipped topping. Yield: 4 servings.

To view a photo of these recipes, click here.

Thanksgiving Dinner Was a Blast!

HERE’S one cook who assures you don’t need to light a fire under her to get a “bang-up” meal.

“I prepared my first Thanksgiving dinner in our small farmhouse kitchen,” remembers Debi S. of Springfield, Missouri.

“Thanksgiving morning, our 2-year-old daughter was in the kitchen pretending to cook while I stuffed the turkey and got everything ready for a houseful of company.

“Later, as I was greeting our guests, we were startled by a loud bang from the kitchen. When I wasn’t looking, our daughter had put a golf ball into the oven. It had exploded, and tiny shreds of rubber were everywhere!

“I grabbed the turkey in such a hurry that I spilled drippings from the bottom of the pan all over the oven, which started a fire!

“As I struggled to put it out, black smoke billowed out of the oven, sending everyone outdoors into the frigid fall weather coughing and choking.

“I began cleaning up the mess as my brother arrived. He calmly strolled in through the smoke and asked, ‘Sis, have you been cooking again?”’

IT’S hard to come up with a dessert more comforting than homemade pudding! These recipes from readers and field editors are full of old-fashioned flavor.

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COCONUT CREAM PUDDING

“A golden baked meringue makes the crowning touch to this mouth-watering dessert,” says Pilger, Nebraska field editor Verona K.

1-1/4 cups sugar, divided
1/4 cup cornstarch
3 cups milk
4 eggs, separated
1 cup flaked coconut
1 teaspoon vanilla extract

In a heavy saucepan, combine 3/4 cup sugar and cornstarch; stir in milk. Cook and stir over medium heat until thick and bubbly; cook and stir 2 minutes more. Remove from heat. Beat egg yolks. Stir 1 cup hot milk mixture into yolks; return to pan. Cook and stir over medium heat until gently boiling; cook and stir 2 minutes more. Remove from the heat; cool to lukewarm. Stir in coconut and vanilla. Pour into an ungreased 8-in. square baking dish. In a mixing bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Spread over pudding, sealing edges. Bake at 350 degrees for 10-15 minutes. Serve warm. Yield: 9 servings.

ICE CREAM PUDDING

Field editor Wendy M. of Grand Valley, Ontario assures, “No one will suspect you began with an instant pudding mix for this richly flavored treat.”

1 package (3.4 to 3.9 ounces) instant pudding mix, any flavor
1 cup cold milk
2 cups softened ice cream, any flavor
Fresh fruit, optional

In a mixing bowl, beat pudding mix and milk on low for 1 minute. Fold in ice cream until smooth. Spoon into dishes. Chill for at least 1 hour. Garnish with fruit if desired. Yield: 6 servings.

CARAMEL BREAD PUDDING

Tammie P. writes from Naples, Florida, “My mom gave me the recipe for this easy-to-make pudding. It’s a great way to use up day-old bread.”

6 slices day-old bread, cut into 1/2-inch cubes
1 cup hot water
1 cup packed brown sugar
4 eggs, lightly beaten
2 cups warm milk
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon salt

Place bread in a greased 2-qt. baking dish. Combine water and brown sugar; pour over bread. Combine remaining ingredients; pour over bread. Bake at 350 degrees for 50-60 minutes or until a knife inserted near the center comes out clean. Serve warm or cold. Yield: 6-8 servings.

To view a photo of these recipes, click here.

Give Leftovers A Lift

LEFTOVERS...again? You won’t hear that complaint once you use these tried-and-true tricks from seasoned cooks for dressing up leftovers. Your family will want seconds from your second-time-around servings!

> Roast Turkey Reruns. “Our favorite follow-up to a turkey dinner is a hearty shepherd’s pie,” relates Julie D. of Brunswick, Maine. “Pour leftover gravy in a casserole dish, then layer cubed turkey, stuffing, corn or green beans; top with mashed potatoes and dot with butter. Bake until potatoes are browned and gravy bubbles.”

Suggests Anita H. of Lincolnton, North Carolina, “Use cold leftover turkey to make a sandwich spread instead of tuna or chicken. This is a great-tasting sandwich with a slice of tomato and some lettuce.”

> Creative Soup. “In a saucepan, combine chopped leftover roast beef and gravy with beef bouillon, water, a couple of sliced mild onions, salt and pepper,” instructs Beatrice R. of Daytona Beach, Florida. “Boil until the onions are tender. We love this tasty onion soup served with croutons.”

Reports Jeanette D. of Catawba, North Carolina, “To leftover cooked pinto or navy beans, add a chopped onion browned in oil and a can of tomatoes. Thin with water and simmer. This soup is one of my husband’s favorites.”