SPENDING TIME in the kitchen preparing an elaborate meal is a joyful task for those who love to cook. But some days you need to pull together a satisfying meal in just minutes.

The complete-meal menu here is made up of family favorites from three great cooks. You can have everything ready to serve in about 30 minutes.

> Hearty Reuben Salad is a unique, flavorful dish that tastes very much like the sandwich for which it was named. Mrs. Paul T. of Fort Wayne, Indiana shares the recipe.

> Herbed French Bread comes from Karen P. of Buffalo, Minnesota. This tempting bread is guaranteed to bring rave reviews.

> Chocolate Caramel Sundaes are a simple yet irresistible dessert sent by Pat Y. of Naples, Florida.

4 cups torn iceberg lettuce
1 can (16 ounces) sauerkraut, rinsed and drained
1 cup cubed Swiss cheese
2 packages (2-1/2 ounces each) sliced corned beef, chopped
2 tablespoons chopped fresh parsley
1/4 to 1/2 cup Thousand Island salad dressing
1/2 cup rye croutons
4 hard-cooked eggs, quartered

In a large salad bowl or shallow platter, toss lettuce, sauerkraut, cheese, corned beef and parsley. Drizzle with dressing. Garnish with croutons and eggs. Serve immediately. Yield: 4 servings.

HERBED FRENCH BREAD

1/4 cup butter or margarine
2 tablespoons olive or vegetable oil
1 garlic clove, minced
3 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh chives
1 teaspoon Dijon mustard
1 loaf (8 ounces) French bread, cut into 1/2-inch slices

Melt butter in a saucepan. Add oil and garlic; saute until garlic is tender. Remove from the heat; stir in Parmesan, chives and mustard. Cool for 5 minutes or until creamy. Spread on one side of each slice of bread. Place with buttered side up on an ungreased baking sheet. Bake at 400 degrees for 6-8 minutes or broil 2-3 minutes or until lightly browned. Yield: 4-6 servings.

CHOCOLATE CARAMEL SUNDAES

1 package (10 ounces) Milk Duds
1/4 cup milk
Vanilla or coffee-flavored ice cream

In a saucepan over medium heat, cook and stir Milk Duds and milk until smooth. Serve warm over ice cream. Refrigerate leftovers. Yield: 1 cup sauce.

To view a photo of these recipes, click here.

I TEND to burn food more often than I like to admit. Over the years, my family has acquired a sense of humor about my cooking.

Recently I produced a perfect batch of golden brown biscuits. After examining them, two of our sons said jokingly, "Mom, these biscuits aren't done--they're not black on the bottom. We hate to see you breaking tradition."

Sitting down at the table for dinner, I replied with a chuckle, "Just think...when you boys are married and your new brides burn supper, it won't be a big deal. You can smile and tell them it's perfect--just the way your mother always makes it!"

HERE'S a skillet supper that has lots of flavor but less sugar, salt and fat. It's shared by Jean B. of Wauzeka, Wisconsin, who's a nutritionist for her county's Department of Aging.

1 pound boneless sirloin steak
2 tablespoons cooking oil
1 garlic clove, minced
1 teaspoon ground ginger
1 teaspoon salt, optional
1/2 teaspoon pepper
3 large green peppers, thinly sliced
2 large onions, thinly sliced
3/4 teaspoon beef bouillon granules
3/4 cup hot water
1 can (8 ounces) sliced water chestnuts, drained
1 tablespoon cornstarch
1/4 cup soy sauce
1/4 cup cold water
1/2 teaspoon sugar

Cut steak into 2-in. x 1/8-in. strips. In a large skillet or wok, brown steak in oil. Add garlic, ginger, salt if desired and pepper; cook 1 minute. Remove meat and keep warm. Add green peppers and onions to skillet; cook and stir for 5 minutes or until crisp-tender. Dissolve bouillon in hot water; add to skillet with water chestnuts. Combine cornstarch, soy sauce, cold water and sugar; stir into skillet. Add meat. Cook and stir until mixture boils; cook and stir 2 minutes more. Yield: 6 servings. 
Diabetic Exchanges: One serving (prepared with low-sodium bouillon and light soy sauce and without added salt) equals 3 vegetable, 2 lean meat; also, 188 calories, 453 mg sodium, 29 mg cholesterol, 16gm carbohydrate, 15 gm protein, 8 gm fat.

NOW IS the time to "think spring" and get together for warm conversation and good food. If you're planning a potluck, take your pick of these handy hints!

> Preparing a decorated sheet cake to serve to a large group? Before frosting and decorating, cut the cooled cake into serving-size pieces in the pan. Then frost and decorate as usual. To serve, remove one piece at a time. The rest of the cake stays pretty without cuts going through the frosting. 
--Nan S., Milton, Wisconsin

> I like to take a green salad to potlucks. To keep the greens cold and crisp, I add a cup of frozen peas to the salad and cover tightly. By the time I serve it, the peas are mostly thawed but the salad is still nice and cool. 
--Gloria T., Tucson, Arizona

IF your sweetheart has a sweet tooth, this delightful dessert from field editor Edna H. of Hebron, Indiana could make Valentine's Day (or any special day) memorable.
Click image at left to view a larger photo.

1 cup water
1/2 cup butter or margarine
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
1 package (3 ounces) cook-and-serve vanilla pudding mix
1-1/2 cups milk
1 cup whipping cream, whipped
1 teaspoon vanilla extract
2 packages (10 ounces each) frozen strawberries, thawed and drained or 2 cups sliced fresh strawberries
Confectioners' sugar

In a saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth. Cover a baking sheet with foil; grease foil. Trace a 12-in. heart onto foil. Drop batter by rounded tablespoonfuls along the outside of the heart (mounds should be almost touching). Bake at 400 degrees for 40-45 minutes or until golden. Lift foil and transfer to a wire rack. Immediately cut a slit in each puff to allow steam to escape; cool. In a saucepan, cook pudding mix and milk according to package directions. Cool. Fold in cream and vanilla. Place cream puffs on a serving plate; split puffs and remove soft dough from inside. Spoon filling into puffs; add strawberries. Replace tops; dust with confectioners' sugar. Chill until serving. Yield: 14-16 servings.

To view a photo of this recipes, click here.

Now you can step into the kitchen with Jane Butel, one of America’s foremost cooking experts, for an unforgettable course of hands-on cooking classes!

Join World Wide Country Tours on a 6-day Southwest Cooking Adventure and discover Jane Butel's secret recipes...test her proven kitchen tips...even learn first-hand her one-of-a-kind techniques for creating tasty Southwestern specialties. Plus, feast your eyes on the gorgeous sights, historic cities and centuries-old culture of beautiful New Mexico:

> Tour Old Town Albuquerque and shop more than 100 boutiques and shops.

> Visit Acoma Pueblo, the oldest, continuously inhabited community in the country.

> Ascend the Sandia Mountains in the world's longest free-span cable tram.

> Explore a replica turquoise mine at the famed Turquoise Museum.

> Stay at the historic La Posado de Albuquerque, headquarters of the Jane Butel Cooking School.

> Witness the colorful spectacle of the International Balloon Fiesta.

Short on time? Check out our 3-day weekend tour. Like the 6-day tour, all cooking classes are limited to just 18 students.

October departures are filling fast—and space is strictly limited! 
So click here for complete tour details and to reserve your place.

THE Taste of Home Bulletin Board is a perfect place to ask questions and share recipes and cooking tips on-line!

Friendly, helpful readers quickly respond to queries about recipes, ingredients, cooking techniques and more in this practical, easy-to-use service. (See the example below!)

To access the Taste of Home Bulletin Board, click here.

Here's a recent conversation from our Bulletin Board:

Subject: How do you keep the bottom pie crust from getting soggy?

Posted by: dst

My top pie crust is always brown and delicious, but the bottom crust is usually soggy--tastes o.k., but doesn't look too great! Any suggestions? Thanks!

RE: How do you keep the bottom pie crust from getting soggy?

Posted by: augustagirl_GA

I was taught to cover the crust with a pie shield or foil, cook for the first 15 minutes at 425 degrees, then reduce the temp to 350-325 depending on pie. I find it helps to put pie on top of a preheated cooking stone so crust cooks from underneath as well.

RE: How do you keep the bottom pie crust from getting soggy?

Posted by: candykisses_Oklahoma

I've heard of lightly brushing some egg whites on the bottom of the crust, then letting it bake just a few minutes before adding the filling and top crust. With my chicken pot pies, I sprinkle just a few grains of cornmeal in the pie tin before putting in the bottom crust.

To access the Taste of Home Bulletin Board, click here.