With school about to start around here, the food section of our newspaper put out a call for easy weeknight recipes. Pansy and Peony are looking for something new to eat, and we always are around here, too. These are the ones I think will hit my "to try" file.
This recipe is from Margarite Anderson of Tolar, TX. Her comment? "Why does everyone love it so much? Heck if I know--it is pretty basic, really. But I guess that is what makes it such a great weeknight meal." It originally came from a Southern Living cookbook, Our Best Easy Weeknight Favorites.
2 pounds ground chuck
1 cup chopped onion (can be omitted if kids are onion-phobic)
15 oz can tomato sauce
1.25 oz envelope spaghetti sauce mix (Mama T says - just make your own seasonings, here!)
8 oz carton sour cream
2 cups (8 oz) shredded mozzarella cheese
8 oz can refrigerator crescent rolls
1. Brown ground chuck and onion in large skillet over medium-high heat, stirring until meat crumbles; drain and return to skillet.
2. Stir in tomato sauce and spaghetti sauce mix, cook over low heat 10 minutes, stirring often.
3. Preheat oven to 350 degrees.
4. Spoon beef mixture into a lightly greased 13 by 9 by 2 inch baking dish; top with sour cream and sprinkle with cheese. Unroll crescent rolls (don't separate! leave in one sheet!) and place over cheese. Bake, uncovered, for 20 to 25 minutes.
Another recipe was submitted by Kathi Henson of Arlington. She says her 7 year old and 4 year old picky eaters will eat this. She got this recipe from a home ec teacher at the school where she taught. Since 8th graders could make this, she decided she could too. She's made it ever since.
Ranch Parmesan Chicken
1-oz package Hidden Valley Ranch Salad Dressing and Seasoning Mix
1/2 cup grated Parmesan cheese
4 to 6 boneless, skinless chicken breast halves
1. Preheat oven to 350 degrees and spray a 9 by 13 inch baking pan with nonstick cooking spray.
2. Mix dressing mix and cheese in zip-top plastic bag.
3. Rinse off chicken breasts and place them in bag; shake to coat chicken with cheese mixture.
4. Place coated chicken in pan and bake for 30 minutes at 350 degrees, turning chicken after 15 minutes.
And finally a recipe from Chris Macomb of Fort Worth. This is another Southern Living recipe, and it's a good use of canned beans, which I think ought to be a staple in anyone's pantry. (Well, maybe except for Smock's, since they probably don't eat beans!) They're the ultimate for stretching soup or chili or stuff like that. And on Fridays, they can be a lifesaver! Chris likes it because "it does not require the use of the oven, and it reheats well in the microwave (if there are any leftovers)."
Easy Red Beans and Rice
1 lb smoked link sausage, cut into 1/2 inch slices
1 medium onion, chopped
1 green pepper, chopped
1 clove garlic, minced
2 15 oz cans pinto beans, drained
16 oz can diced tomatoes, undrained
1/2 teaspoon dried oregano
1/2 teaspoon pepper
Hot cooked rice (if using regular, and not quick cooking, start it before you do the rest of the recipe)
1. In a large skillet or pot, cook sausage over low heat 5 to 8 minutes. Add onion, green pepper and garlic; saute until tender. Drain any oil that has accumulated.
2. Add beans, tomatoes and seasonings. Simmer, uncovered, 20 minutes, and serve over rice.
And I say YUM!