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A Complete Meal in Minutes

ON BUSY DAYS, speed is the key ingredient in a meal for your hungry clan. The menu here is made up of family favorites from three great cooks, and you can have everything ready to serve in only 30 minutes. Cheeseburger Loaf is a satisfying main dish from Brenda R. of Kingman, Kansas. Zesty Potato Soup is suggested by Marsha B. of Round Rock, Texas. Butterscotch Pecan Cookies come from field editor Betty J. of Ruston, Louisiana.

CHEESEBURGER LOAF

• 1 pound ground beef
• 1/4 cup chopped onion
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1/2 teaspoon garlic salt
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 loaf (1 pound) French bread
• 1 tablespoon butter, softened
• 8 ounces process American or Mexican-flavored cheese, sliced

In a saucepan over medium heat, cook beef and onion until meat is no longer pink; drain. Add soup, garlic salt, salt and pepper; simmer for 5-10 minutes. Meanwhile, slice the top third off the bread. Hollow out bottom half of loaf, leaving a 3/4-in. shell (discard removed bread or save for another use). Spread butter on cut side of bread. Place loaf on a baking sheet and broil until lightly browned. Spoon beef mixture into shell; arrange cheese slices on top. Broil until cheese is melted, about 2-3 minutes. Replace bread top. Yield: 6-8 servings.

ZESTY POTATO SOUP

• 4 large potatoes, peeled and cubed
• 2 cups water
• 1 teaspoon dried minced onion
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup milk
• 4 ounces process American cheese, cubed
• 1/3 cup chopped green chilies
• 2 tablespoons butter
• 1 tablespoon chicken bouillon granules
• 2 teaspoons minced fresh parsley

In a large saucepan, combine the potatoes, water, onion, garlic, salt and pepper; bring to a boil over medium heat. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. (Do not drain.) Mash potatoes in liquid until almost smooth. Add remaining ingredients; cook and stir until cheese is melted. Yield: 6 servings.

BUTTERSCOTCH PECAN COOKIES

• 1 package (18-1/4 ounces) butter recipe cake mix
• 1 package (3.4 ounces) instant butterscotch pudding mix
• 1/4 cup all-purpose flour
• 3/4 cup vegetable oil
• 1 egg
• 1 cup chopped pecans

In a mixing bowl, combine the first five ingredients; mix well. Stir in pecans (the dough will be crumbly). Roll tablespoonfuls into balls; place 2 in. apart on greased baking sheets. Bake at 350 degrees for 10-12 minutes or until golden brown. Cool for 2 minutes; remove from pans to wire racks. Yield: 4 dozen. *Editor’s Note: This recipe was tested with Pillsbury brand butter recipe cake mix.

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What I Add to Make it Special

WANT TO turn “ho-hum” foods into dishes that’ll have family members asking for more? Take a look at the special ingredients suggested by some of our readers:

Best Beef Roast. “I normally add bay leaf to my beef roast, but one day when I was out, I sprinkled on pickling spice instead,” recalls Ruth T. of Port Edwards, Wisconsin. “The roast had a wonderful aroma, tasted terrific and the spices made delicious gravy.”

Great Gravy. Writes Elnora W. of Ontario, California, “Mother cooked in a restaurant and taught me to drop a spoonful of ketchup into beef gravy for richer flavor without a tomato taste.”

“Eggs-cellent” Meat Loaf. “Before baking meat loaf, I make a deep depression lengthwise down the center with a spoon,” says Ruth T. of Senecaville, Ohio. “In it, I lay peeled hard-cooked eggs end to end, cover them with the meat mixture and bake as usual. Those slices are so pretty.”

Likable Liver. “Liver tastes so much better when I add a little brown sugar to the flour used to coat it before frying,” says Kathie H. of Wheatland, Wyoming. “It makes a huge difference.”

Irresistible Italian Entrees. “I replace a quarter of the mozzarella cheese in my lasagna recipe with shredded sharp cheddar,” says Tracy L. of Cincinnati, Ohio. “It greatly heightens the flavor.”

From Seminole, Florida, Joan R. writes, “Years ago, Mother shared her secret for delicious meatballs. Instead of frying, drop the meatballs into boiling chicken broth and cook for about 15 minutes. Drain and add them to simmering spaghetti sauce. They hold together but remain tender.”

Says Andrea Z. of Maroa, Illinois, “I give my spaghetti sauce some zing by adding slices of pepperoni. It’s a quick and tasty addition.”

Sensational Side Dishes. “When frying potatoes, I sprinkle on 1/2 teaspoon or so of sugar and some chopped onion,” relates Rosemary L. of Cincinnati, Iowa. “They have wonderful old-fashioned flavor.”

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Liven Up Your Menus With Lamb

LIKE to add some spark to weekly menu planning…or turn an everyday meal into something special? Surprise your family with the mild flavor of tender lamb. Convenient cuts can be cooked quickly in the oven or microwave or on the stovetop or grill. The creative entrees below come from the American Lamb Council. Each satisfying dish can be ready in less than 30 minutes.

CURRIED LAMB STIR-FRY

Apple lends a little sweetness to this mildly seasoned stir-fry. Tender strips of lamb contrast nicely with the crunchy snow peas and water chestnuts.

• 1 teaspoon cornstarch
• 1/4 cup chicken broth
• 1 tablespoon soy sauce
• 1/4 teaspoon curry powder
• 12 ounces boneless lamb, cut into 1/8-inch strips
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons vegetable oil, divided
• 1 small red apple, chopped
• 1/2 cup chopped green pepper
• 1/2 cup sliced celery
• 1 can (8 ounces) sliced water chestnuts, drained
• 6 ounces fresh or frozen snow peas
• 1/4 teaspoon ground ginger
• Hot cooked rice

In a bowl, combine cornstarch, broth, Soy sauce and curry powder; stir until smooth. Set aside. In a large skillet or wok, saute lamb, onion and garlic in 1 tablespoon oil until meat is browned. Remove and keep warm. In the same skillet, stir-fry apple, green pepper, celery, water chestnuts, peas and ginger in remaining oil until crisp-tender. Add lamb mixture. Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Yield: 4 servings. Nutritional Analysis: One 1-cup serving (prepared with low-sodium broth and light soy sauce; calculated without rice) equals 264 calories, 198 mg sodium, 55 mg cholesterol, 19 gm carbohydrate, 20 gm protein, 12 gm fat. Diabetic Exchanges: 2 meat, 1 starch, 1 vegetable, 1/2 fat.

GRILLED LAMB WITH VEGGIES

Lean lamb chops teamed With a colorful medley of vegetables make a special grilled meal that won’t leave you with a sinkful of dishes.

• 1/2 cup apple juice
• 1/2 cup honey
• 2 tablespoons dried minced onion
• 2 tablespoons cider or red wine vinegar
• 2 tablespoons tomato paste
• 2 garlic cloves, minced
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon pepper
• 3 medium potatoes
• 1 each medium green, sweet red and yellow pepper, julienned
• 2 sirloin lamb chops (about 1-1/2 pounds), trimmed

In a saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cut each potato into 16 wedges. Divide potatoes and peppers between two pieces of heavy-duty foil (about 18 in. square). Top each with 1/2 cup sauce; set remaining sauce aside. Seal foil tightly. Grill vegetable packets and lamb chops, covered, over medium-hot heat for 5 minutes. Turn chops; baste with remaining sauce. Grill 5 minutes longer. Turn and baste again. Grill for 2 minutes or until a meat thermometer reads 140 degrees for rare, 150 degrees for medium or 160 degrees for well-done. Serve with vegetables. Yield: 2 servings.

PASTA LAMB SKILLET

Ground lamb provides an interesting change from ground beef in this speedy stovetop dinner. Use shells, spirals or any small pasta you have on hand.

• 12 ounces ground lamb
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 tablespoon olive or vegetable oil
• 1 medium zucchini, quartered and thinly sliced (1-1/4 cups)
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup sliced fresh mushrooms
• 3 tablespoons minced fresh basil or 1 tablespoon dried basil
• 1/2 teaspoon pepper
• 1/4 to 1/2 teaspoon seasoned salt
• 1 package (8 ounces) small pasta, cooked and drained
• 1/4 cup sliced ripe olives

In a large skillet, cook lamb, onion and garlic in oil until meat is no longer pink and vegetables are tender; drain. Set aside and keep warm. Add the zucchini, tomatoes, mushrooms, basil, pepper and seasoned salt to skillet; cover and cook for 5 minutes or until vegetables are tender. Add pasta, olives and lamb mixture; heat through. Yield: 8 servings.

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Hot Tips for Cold Storage

BUSY FOLKS know their freezer can be a time-saving tool when it comes to meal preparation. Subscribers share these favorite freezer tips that help them put a home-cooked meal on the table in short order:

• I always fry 2 pounds or more of bacon at a time, drain the slices well, then freeze them in freezer bags. The slices don’t stick together, so it’s easy to remove a few from the bag for a sandwich or to crumble small amounts for a recipe. —Shirley M., Goldsboro, North Carolina

• I keep a heavy-duty resealable plastic bag in the freezer to store soup ingredients. When we have corn, beans or other vegetables left over at dinner, I put them in the bag. I do the same with leftover beef or chicken—even broth. In no time, I have everything I need to simmer up a nice soup. Since the vegetables are already cooked, I just add rice or noodles and it’s ready in a jiffy. —Lee D., Lansing. Michigan

• When I buy whole chickens, I immediately cut them up and coat them with my family’s favorite seasoning mix. I freeze the individual pieces on waxed paper-lined baking sheets. When the pieces are frozen, I place them in a heavy-duty resealable plastic bag. On mornings when I know I’ll have a busy day, I take out as many pieces of chicken as needed and thaw them in the fridge. When I get home, it’s a snap to pop them in the oven to bake while I prepare the rest of the meal. —Lise T., Magrath, Alberta

• To prevent fresh parsley from spoiling before I get a chance to use it all, I place washed sprigs in an ice cube tray, then fill the tray with water. After the cubes are frozen, I store them in a freezer bag. This makes it easy to pull out as many as needed and drop them in soups and stews. —Sherri K., Grand Junction, Colorado

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Cumin Adds Zesty Flavor

CUMIN is a spice dating back to the Old Testament. Today it’s used to season many dishes and add “zip” to blends like curry powder and chili powder.

Cumin seed is the fruit of a small annual herb in the parsley family. The tiny oval seeds resemble caraway seeds. Found in jars ground or whole, cumin has a strong, slightly bitter taste and a bold aroma. “Use cumin sparingly until you’re comfortable with it,” says field editor Shirley G. of Hattiesburg, Mississippi. “It can be overpowering.”

Consuelo C. of Sheridan, Oregon adds cumin to the water when she’s cooking chicken and chuck roast for tacos. She also sprinkles cumin on ground beef and pinto beans. For a delicious introduction to cumin, try the salad below, suggested by field editor Denise B. of Dalhart, Texas.

SOUTHWESTERN LENTIL SALAD

• 2 cans (15 ounces each) black beans, rinsed and drained
• 3 cups cooked lentils
• 1-1/2 cups fresh or frozen corn
• 1 cup chopped red onion
• 1 cup chopped green pepper
• 1/4 to 1/2 cup minced fresh cilantro or parsley
• 1 cup vegetable oil
• 1/2 cup cider vinegar
• 1 tablespoon Dijon mustard
• 1-1/2 teaspoons ground cumin
• 1 to 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

In a large bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine the remaining ingredients and shake well. Pour over vegetables and toss. Cover and refrigerate for at least 2 hours. Yield: 8-10 servings.

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Looking for Lighter Fare?

TURKEY is combined with rice, crisp colorful vegetables and a mild sauce in this meal-in-one entree from Mavis D. of Marcus, Iowa.

TURKEY STIR-FRY SUPPER

• 2-1/4 pounds boneless skinless turkey breast
• 2 tablespoons vegetable oil
• 3/4 cup uncooked long grain rice
• 2 cans (14-1/2 ounces each) chicken broth, divided
• 5 tablespoons soy sauce
• 2 garlic cloves, minced
• 1/2 teaspoon ground ginger
• 1/4 teaspoon pepper
• 1 package (10 ounces) frozen broccoli spears, thawed
• 1 pound carrots, thinly sliced
• 3 bunches green onions, sliced
• 3 tablespoons cornstarch
• 1 can (14 ounces) bean sprouts, drained

Cut turkey into 2-in. strips. In a Dutch oven or wok, stir-fry turkey in batches in oil for 5-7 minutes or until juices run clear. Set turkey aside. Add rice, 3-1/2 cups broth, soy sauce, garlic, ginger and pepper to pan; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Cut broccoli into 3-in. pieces. Add broccoli, carrots and onions to rice mixture; simmer for 3-5 minutes. Combine cornstarch and remaining broth; add to pan. Bring to a boil; cook and stir for 2 minutes. Stir in turkey and bean sprouts; heat through. Yield: 14 servings. Nutritional Analysis: One 1-cup serving (prepared with low-sodium broth and light soy sauce) equals 233 calories, 345 mg sodium, 46 mg cholesterol, 19 gm carbohydrate, 22 gm protein, 8 gm fat. Diabetic Exchanges: 2 meat, 1 starch, 1 vegetable.

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