Cooking for Two

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Fruit Compote

1 (8 1/2 oz.) can pineapple chunks, drained
1 apple, cut into chunks
1 banana, cut in thick slices
1/4 tsp. brown sugar substitute
1/4 tsp. cinnamon
Dash of nutmeg
Dash of cloves
2 tbsp. orange juice
1 tsp. butter

Combine all ingredients in a 2 quart glass bowl; cover and cook on 1/2 power 2 minutes. Stir. Cover and cook 4 minutes and let stand 2 minutes before serving.


1/4 stick margarine
1/2 c. self-rising flour
1/2 c. sugar (to taste)
Fruit of choice

Mix 3 ingredients together and will be like meal. Sprinkle some sugar over fruit (peaches, apples, cherries or any other) then place fruit in a small baking dish and then put (meal like) mixture on top. Bake for about 25 minutes at 425 degrees. Serves 2 large or 3 small portions.

Walnut Chicken

1 full chicken breast, deboned
2 tbsp. soy sauce
2 tbsp. peanut oil
1 tbsp. cornstarch
1/4 tsp. ginger
1/4 c. walnuts, coarsely chopped (opt.)
1/2 pkg. pea pods (opt.)

Combine soy sauce, cornstarch and then peanut oil in flat bottom bowl. Add ginger. Slice partially frozen chicken breast into slices between 1/8 to 1/4 inch thick. Drop into soy marinade and let sit 1 hour. Saute walnuts in 1 tablespoon oil until golden, watch constantly. Takes less than 5 minutes. Remove from pan to drain on paper towel. Lightly salt nuts. Heat 1 tablespoon oil (peanut is best). Stir-fry chicken, about 4 to 7 minutes. Add walnuts and (or) blanched pea pods. Cook 1 minute longer. Serve over a bed of rice or noodles.

Veggie Pasta

1 box whole wheat fettuccini noodles
2 tbsp. olive oil
1 med. pepper
8 oz. tomato sauce
1 can baby corn
1 pkg. sm. cherry tomatoes
2 sm. yellow squash
2 sm. zucchini squash
1 carton fresh mushrooms
1 med. onion

Cook noodles as box indicates and drain. In large saute pan add 1 or 2 tablespoons olive oil. Heat on medium and add vegetables. Make sure they have been diced into small pieces. Cook until crunchy and add noodles. Serve with fresh Parmesan cheese on top. Add garlic bread or salad.

Hobo Dinner

1/2-3/4 lb. hamburger
1 onion
2 lg. potatoes, peeled
Parsley flakes
2 tblsp. A-1 sauce
2 carrots, peeled
Salt and pepper

Add A-1 sauce and 1/2 of onion (chopped) to hamburger; mix. Divide hamburger and place onto large piece of aluminum foil. Cut potatoes in half and place on each side of patties. Do same with carrots. Place other half of onion, sliced, on top. Salt and pepper. Add parsley flakes. Wrap foil and bake at 375 degrees for 1 hour.

Cornish Hens

2 Cornish game hens
1 recipe Honey Glaze
8 fresh mushrooms
2 med. zucchini, halved crosswise and quartered lengthwise
1 sweet red pepper
1 onion
Apple juice

Rinse hens, pat dry. If desired sprinkle cavity with salt. Pull neck skin to back and fasten with small skewer. Tie drumsticks to tail. Twist wing-tips under back. Place hens, breast up, on a rack in shallow roasting pan. Cover hens loosely with foil. Roast in 375 degree oven for 30 minutes.

Honey Glaze: In small saucepan cook 1/2 cup finely chopped red sweet pepper, and 1/4 cup finely chopped onion in 1 tablespoon margarine until tender. Combine 1/4 cup apple juice and 1/2 teaspoon cornstarch. Add to saucepan with 1 tablespoon of honey. Stir in 1/2 teaspoon each of dried crushed rosemary, marjoram, thyme, and pepper. Cook and stir over medium heat until thickened and bubbly. Cook 2 minutes more. Place mushrooms and zucchini in small baking dish. Spoon 1/2 cup of honey glaze over vegetables. Cover dish and place in oven. Remove foil from hens. Continue roasting 45 minutes more until vegetables are tender and hens are done. Remove vegetables from oven - spoon remaining glaze over hens and roast for 5 more minutes. Serve with rice.


1/4 lb. lean ground beef
6 tortillas
4 oz. can chopped green chilies
1 (10 1/2 oz.) can beef broth, undiluted
2 c. grated Cheddar cheese
1 lg. onion, chopped

Brown the ground beef in a skillet along with half of the chopped onion. In a saucepan, heat and thicken the beef broth with cornstarch. Add the chopped green chilies to the broth. Immerse one tortilla in the sauce for approximately 1 minute. Remove to a plate and add the chopped beef and cheese (2/3 beef and 1/3 cheese). Roll up and place in a casserole, seam side down. Repeat process for 6 tortillas. Sprinkle remaining chopped onion and cheese over tortillas. Pour remaining sauce over tortillas. Bake in 375 degree oven, covered, for 25 minutes, or in a microwave oven for 7 minutes on high heat.


1 1/4 c. minced, cooked, chicken or turkey
1 tbsp. grated onion
2 tsp. chopped parsley
1 tbsp. melted butter
1 tbsp. flour
2/3 cup (small can) undiluted Carnation
1/2 tsp. salt
Few grains pepper
1/2 tsp. lemon juice
1/4 c. flour
1 slightly beaten egg
1/4 c. fine dry bread crumbs

Combine chicken, onion, and parsley. Blend butter and flour in saucepan. Slowly add Carnation. Cook, stirring constantly, until thick. Add salt, pepper, and lemon juice. Mix sauce and chicken. Chill until firm. Form into 4 to 6 patties. Roll in flour, egg and bread crumbs. Heat 1/4 inch oil in skillet. fry croquettes until golden brown, 5 to 8 minutes. Drain. Serve with Almond Sauce: Saute 1/4 cup sliced almonds in 2 tablespoons melted butter. Stir in 1 tablespoon flour, few grains salt and pepper. Slowly add 3/4 cup chicken broth. Cook, stirring constantly until thickened.


1/2 lb. ground beef
1/4 c. chopped green pepper
1/4 c. chopped onion
1 clove garlic, minced
1 (8 oz.) can tomatoes, cut up
1 (8 oz.) can tomato sauce
1 (8 oz.) can red kidney beans
1 - 1 1/2 tsp. chili powder
1/4 tsp. salt
1/8 tsp. pepper

In a skillet, cook ground beef, green pepper, onion and garlic until meat is browned. Drain off excess fat. Stir in undrained tomatoes and remaining ingredients. Bring to boiling; reduce heat, cover and simmer about 20 minutes. Makes 2 servings.

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