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A Dressed-Up Dinner for Two

RAPID RECIPES can be a boon to busy families of all sizes. But sometimes dishes that serve large households are not so convenient for smaller ones. For those occasions when you don’t need to feed a crowd, try this scaled-down menu cooked up by our test kitchen. It’s a fancy meal for two that doesn’t take a lot of fuss.

PEPPERCORN STEAKS

These tender peppered steaks get plenty of zip from a quick-to-fix sauce flavored with mustard and Worcestershire.

• 1 tablespoon whole black peppercorns, crushed
• 2 strip or top loin steaks (about 8 ounces each)
• 2 to 3 tablespoons butter or margarine, melted
• 1 to 2 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• 1/2 cup red wine or beef broth
• 1 teaspoon ground mustard
• 1/2 teaspoon sugar
• 2 teaspoons cornstarch
• 1 tablespoon water

Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In an ungreased skillet over medium-high heat, brown steaks on both sides. Add butter and garlic; cook for 4-6 minutes, turning steaks once. Add Worcestershire sauce; cook 4-6 minutes longer, turning once, or until meat reaches desired doneness (for rare, a meat thermometer should read 140°; medium, 160°; well-done, 170°). Remove steaks and keep warm. Combine wine or broth, mustard and sugar; add to the pan. Stir to loosen browned bits. Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the steaks. Yield: 2 servings.

Editor’s Note: Steak may be known as New York strip steak, Kansas City strip steak, Ambassador Steak or boneless Club Steak in your region.

TWO-CHEESE LINGUINE

An easy cheese sauce turns ordinary pasta into a special side dish that’s the perfect accompaniment to the steaks.

• 1 package (7 ounces) linguine
• 2 tablespoons butter or margarine
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1-1/2 cups milk
• 3/4 cup (6 ounces) shredded mozzarella cheese
• 1/4 cup shredded Parmesan cheese
• 2 tablespoons lemon juice

Cook linguine according to package directions. Meanwhile, in a skillet over low heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; boil and stir for 2 minutes or until thickened. Remove from the heat. Combine cheeses; toss with lemon juice. Add to the sauce; stir until cheese begins to melt. Drain linguine; add the cheese sauce and toss to coat. Yield: 2 servings.

FRENCH GREEN BEANS

Frozen green beans get tasty herb flavor from rosemary and basil while toasted almonds add crunch.

• 1 package (9 ounces) frozen French-style green beans
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 3 tablespoons butter or margarine, melted
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon dried basil
• Toasted slivered almonds

Cook green beans according to package directions; drain. Add mushrooms and keep warm. Combine butter, rosemary and basil; drizzle over bean mixture and toss to coat. Sprinkle with almonds. Yield: 2 servings.

TRIFLE FOR TWO

This delightful dessert combines chocolate chips, cubed pound cake and a rich cappuccino-flavored topping for winning results in minutes.

• 1 package (3 ounces) cream cheese, softened
• 4 teaspoons instant cappuccino powder or other flavored sweetened instant coffee powder
• 2 teaspoons sugar
• 1 cup whipped topping
• 2 slices pound cake or cake of your choice, cut into cubes
• 1/4 cup semisweet chocolate chips
• Additional whipped topping and chocolate chips, optional

In a mixing bowl, beat cream cheese, coffee powder and sugar until smooth. Beat in whipped topping until blended. Divide cake cubes between two dessert dishes; top with the cream cheese mixture and chocolate chips. Garnish with additional whipped topping and chocolate chips if desired. Yield: 2 servings.

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Reader Tips Save You Time

HERE’S a hot tip for busy cooks: Spend a few minutes scanning through the hints here and then try them yourself. You won’t have any problem deciding how to use the extra time you’ll save!

• When making salmon or tuna croquettes, I use a metal ice cream scoop for shaping them. I pack the scoop, turn the croquettes out into the hot cooking oil and press each one down with the back of the scoop. It works as well as shaping them by hand, but you avoid the mess and odor on your hands. —Flora M., Yucaipa, California

• Before starting a recipe, I put all the ingredients and supplies on the counter. As I use each item, I put the ingredient away and any dirty bowls or utensils in the dishwasher. When I’m ready to put the dish in the oven, my counter is clear, so I know there’s nothing left to add to the recipe. It’s a great way to avoid losing your place if you get interrupted while cooking…and it gives you a head start on cleanup. too. —Diana R., Buffalo, Wyoming

• If you make your homemade mashed potatoes a little too moist, add a few instant potato flakes until you get the desired consistency. —Christine A., Crestline, Ohio

• My gravy was always lumpy until I learned a quick trick: Spin lumpy gravy in the blender for a couple seconds until it’s smooth and ready to serve. —Maria B., Satanta, Kansas

• A pizza cutter makes cutting brownies a breeze. You can cut the pieces more evenly, and the brownies won’t stick to the cutter. It works well with fudge, too. —Edna C., Mount Vernon, New Hampshire

• To keep plastic containers from turning over in the dishwasher, place your wire cooling racks on top of them to hold them in place. —Sandy B., Stites, Idaho

• It hardly seems worth the time to start the charcoal when barbecuing for just two people. So instead of grilling only a few hamburgers or sausages, I fill the grill with something for another meal. It’s easy to refrigerate for the next day or freeze for a later date. That way, we can enjoy great barbecue flavor even in the middle of winter. —Shary G., Clear Lake, Iowa

• When a recipe calls for chocolate kisses, I use chocolate stars instead. Not only are they less expensive, they’re prettier…and you don’t have to spend time unwrapping them. —Sue B., Tiffin, Ohio

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Heavenly Desserts With Angel Food

FOR TREATS that have folks singing their praises, there’s no need to wing it! Just follow these wonderful angel food recipes suggested by field editors.

HOMEMADE ANGEL FOOD CAKE

“Whipped cream and a hint of chocolate make this cake delightful,” says Joan S. of Pinedale, Wyoming.

• 1 cup cake flour
• 1 cup confectioners’ sugar
• 1-1/2 cups egg whites (about 12)
• 1 teaspoon cream of tartar
• Pinch salt
• 1 teaspoon vanilla extract
• 1-1/4 cups sugar

FROSTING:

• 1 plain milk chocolate candy bar (7 ounces)
• 2 cups whipping cream
• 3 tablespoons confectioners’ sugar
• 1 teaspoon vanilla extract
• Chocolate shavings, optional

Sift flour and confectioners’ sugar together twice; set aside. In a mixing bowl, beat egg whites, cream of tartar and salt on medium speed until soft peaks form. Add vanilla. Gradually beat in sugar, about 2 tablespoons at a time, until stiff peaks form, scraping bowl occasionally. Gradually fold in flour mixture, about 1/2 cup at a time. Pour into an ungreased 10-in. tube pan. Bake at 325° for 50-60 minutes or until lightly browned and entire top appears dry. Immediately invert cake pan onto a wire rack; cool completely, about 1 hour. For frosting, melt the candy bar in a microwave or double boiler; cool for 5 minutes. In a mixing bowl, beat cream and sugar until stiff peaks form; stir in vanilla. Fold in melted chocolate. Run a knife around sides of cake and remove to a serving plate; frost top and sides. Garnish with chocolate shavings if desired. Store in the refrigerator. Yield: 12-16 servings.

LEMON TRIFLE

“The rich lemony filling and fresh berries in this trifle make it tasty and beautiful,” says Pat S. from Granbury, Texas.

• 1 can (14 ounces) sweetened condensed milk
• 1 carton (8 ounces) lemon yogurt
• 1/3 cup lemon juice
• 2 teaspoons grated lemon peel
• 2 cups whipped topping
• 1 angel food cake (10 inches), cut into 1-inch cubes
• 2 cups fresh raspberries
• 1/2 cup flaked coconut, toasted
• Fresh mint, optional

In a bowl, combine the first four ingredients. Fold in whipped topping. Place half of the cake cubes in a trifle bowl or 2-qt. serving bowl. Top with half of the lemon mixture. Repeat layers. Top with raspberries. Garnish with coconut and mint if desired. Yield: 14 servings.

TOFFEE MOCHA DESSERT

“Angel food cake takes on richness and bold flavor in this special treat,” writes Jean E. of Waukesha, Wisconsin.

• 1 angel food cake (8 inches), cut into 1-inch cubes
• 3/4 cup strong brewed coffee, cooled
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup chocolate syrup
• 2 to 4 tablespoons sugar
• 2 cups whipped topping
• 2 Heath bars (1.4 ounces each), crushed
• Additional Heath bars, optional

Place cake cubes in an ungreased 13-in. x 9-in. x 2-in. dish. Add coffee and toss lightly. In a mixing bowl, combine cream cheese, chocolate syrup and sugar until blended. Fold in whipped topping. Spread over cake. Sprinkle with crushed Heath bars. Cover and refrigerate for at least 1 hour. Garnish with additional Heath bars if desired. Yield: 16-20 servings.

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Peek in the Pantry for Great Taste

CREATIVE COOKS know how to perk up pantry items with extra touches that make them taste homemade…or use convenience foods in unexpected ways to hurry along meal preparation. Here are some family-tested suggestions from busy readers:

Effortless Entrees

• Alfred S. Jr. of Fergus Falls, Minnesota recommends dabbing a few teaspoons of maple syrup onto ham slices when they’re almost done frying. “Turn the slices several times so the syrup glazes the meat,” Alfred advises. “It gives it a candied flavor.”

• From Rockford, Illinois, Len K. passes along this tip: “For a flavorful beef stew, add a diced dill pickle and a tablespoon of pickle juice 15-20 minutes before serving. This also works with vegetable beef soup.”

• “Give your sloppy joes a sweet-and-sour twist by adding a can of crushed pineapple, juice and all,” informs Lana C. of Bend, Oregon. “It’s really good on onion rolls.”

Salad Surprises

• “For a quick, easy gelatin salad our children have always enjoyed, I dissolve a small package of berry-flavored gelatin in 1 cup of boiling water, then add 1/2 cup cold water and 3/4 cup of applesauce,” says Becky K. of Mansfield, Ohio.

• Instead of regular croutons to top her salads, Terry B. of Haines City, Florida uses dry stuffing mix. “I recommend the instant mix for chicken that you can buy in a canister,” she says. “The seasonings are already mixed in, and the croutons are smaller so you can enjoy their crunch in most every bite.”

• “Sprinkle your chicken salad with a little cinnamon to make it really special,” writes Myrtle S. of Franklin, North Carolina. “I learned this trick from a small local restaurant.”

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It’s Easy to Add Savory Flavor

THE LIVELY, pungent flavor of savory makes its name especially appropriate. Summer savory is an annual herb with sparse green pointy leaves and a slightly sweet taste. Winter savory is a bushy perennial. They can be used interchangeably in recipes.

Savory does well even in poor soil. It prefers full sunlight and good drainage. Readers who grow savory recommend clipping the plants back before they bloom for the best flavor.

“In the spring, I plant summer savory at the same time as my green beans,” reports Beth D. of Danville, Virginia. “That way, it’s ready when the beans come in. Savory seems like it was meant for fresh green beans—they taste wonderful together.”

Adds Raymond S. of Scarborough, Maine, “I’ve been cooking for 48 years and couldn’t do without savory. I use it in dressing for poultry, sprinkle it lightly on baked chicken and roast pork, and use it sparingly in meat loaf.”

Boiled with cabbage, savory prevents cooking odors, reveals Eleanor D. of Pittsburgh, Pennsylvania. Sheila H. of Evanston, Wyoming shares her favorite savory recipe below.

MUSHROOM QUICHE

• 1 unbaked pastry shell (9 inches)
• 4 cups sliced fresh mushrooms
• 1 tablespoon butter or margarine
• 1 cup (4 ounces) shredded Swiss cheese
• 2 tablespoons all-purpose flour
• 3 eggs, lightly beaten
• 1-1/4 cups milk
• 1 tablespoon minced fresh savory or 1 teaspoon dried savory
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 425° for 10 minutes or until edges begin to brown. Remove foil; set the crust aside. In a skillet, saute mushrooms in butter. Remove with a slotted spoon; set aside. In a bowl, toss cheese with flour; add eggs, milk, savory, salt and pepper. Stir in mushrooms. Pour into crust. Bake at 350° for 1 hour or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 6-8 servings.

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Looking for Lighter Fare?

SPECIAL enough for company, this dish suggested by field editor Cathee B. of Lebanon, Oregon has the inspiring taste of spring. “The light, creamy orange sauce makes asparagus a treat for the whole family,” she says.

ASPARAGUS WITH ORANGE SAUCE

• 2 pounds fresh asparagus, trimmed
• 1/4 cup plain nonfat yogurt
• 2 tablespoons light mayonnaise
• 2 tablespoons orange juice
• 1 teaspoon grated orange peel
• Dash cayenne pepper
• Orange slices and additional orange peel, optional

Place asparagus and a small amount of water in a skillet; bring to a boil. Cook for 6-8 minutes or until crisp-tender. Meanwhile, combine yogurt, mayonnaise, orange juice, peel and cayenne. Drain asparagus; top with orange sauce. Garnish with orange slices and peel if desired. Yield: 8 servings. Nutritional Analysis: One serving equals 44 calories, 45 mg sodium, trace cholesterol, 6 gm carbohydrate, 3 gm protein, 2 gm fat. Diabetic Exchanges: 1 vegetable, 1/2 fat.

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