Quick & Easy

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Greens, Brazilian Style

2 lb fresh collard greens (tender, young; leaves work best)
3 tablespoon extra-virgin olive oil
5 cloves garlic, minced or to taste
1/4 cup warm water
1 salt and freshly ground black pepper to taste

Wash the collard greens thoroughly to remove any dirt or grit. Drain well. Pick over the greens, discarding any that are old and cutting out any discolored spots and the fleshy ribs. Place leaves in a pile, roll them into a thick cylinder and cut them into thin strips crosswise. Fluff the cut greens into a bowl. Heat the olive oil in a heavy skillet, add the garlic, and cook until it is slightly browned. Add the greens and cook, tossing them frequently to make sure they are coated with the olive oil and garlic. Add the water, season, cover and cook for 5 minutes. Remove and serve warm.

Hamburger Hot Dish

1 lb lean hamburger meat
1 onion; chopped
1 cup dry elbow macaroni
1/4 cup sliced ripe olives
1 can (no. 2) tomatoes
1/4 cup american cheese; cubed
2 tablespoon ripe olive juice

Brown meat and onions together. Add other ingredients. Simmer, covered, for about 25 minutes, or until macaroni is cooked. Serve piping hot. Serves 4 bountifully.

Nut Fudge

1 lb confectioners sugar
1/2 cup cocoa
1/2 teaspoon salt
1 cup chopped pecans
6 tablespoon butter
4 tablespoon milk
1 tablespoon vanilla

Combine all ingredients except nuts in top of double boiler. Place over simmering water and stir until smooth, add nuts and mix. Spread candy quickly in buttered 9 x 5 loaf pan. Cool, cut in squares.


1 lb zucchini; finely chopped
4 cup pasta sauce
3/4 lb fresh angel's hair pasta
2 tablespoon shredded parmesan cheese

Place zucchini in a steamer basket over boiling water. Cover pan and steam 3 minutes or until tender. Drain and return zucchini to same pan. Add pasta sauce and simmer over medium low heat until just heated through. Cook pasta in a large pan of boiling water about 3 minutes, or until al dente. Drain. Serve pasta with sauce and sprinkled with Parmesan.

Quick Potatoes

2 can potatoes; small whole, well drained
2 tablespoon oil
1 paprika

Heat oven to 375°F. Pat potatoes dry with paper towels. Pour oil into 10x6-inch (1 1/2-qt) baking dish. Add potatoes; stir to coat potatoes evenly with oil. Sprinkle with paprika. Bake for 30 minutes or until lightly browned and thoroughly heated.

Pecan Bar

1 c brown sugar
1 c butter
1 c pecans
1 tsp vanilla

Cover cookie sheet with graham crackers. Bring to a boil, brown sugar and butter. Remove from heat and add pecans and vanilla. Pour sauce over crackers. Bake at 375°F for 10 minutes.

Oatmeal Cookies

2 c sugar
1/2 c milk
1/2 c butter

Bring above ingredients to a boil and add
1 tsp vanilla
1/2 c peanut butter
3 c quick oats

Drop by teaspoon on waxed paper to cool. (If you prefer chocolate, add 2 to 3 tablespoons to batter; add to sugar mixture.)

Bean Casserole

2 cans Pork 'n Beans
1 lb ground hamburger
1/2 c barbecue sauce

Brown hamburger meat. Drain fat. Add pork'n beans and barbecue sauce. Simmer for 5 minutes. Serve.

Chili Casserole

2 lbs ground beef
1 can stewed tomatoes
1 med. onion, chopped
chili powder to taste
salt to taste
jalapeno peppers, optional
1 can pinto beans, optional
1 bag nacho cheese doritos
3 c shredded cheddar cheese

Brown ground beef, drain. Add stewed tomatoes, onion, beans, chili powder, salt and jalapeno peppers. Cook on medium high for 15 to 20 minutes, stirring occasionally. Place Doritos in bottom of 9 x 14 baking dish. Cover Doritos with chili mix. Top with cheese. Bake at 450°F for 20 minutes or until cheese is melted.

Grilled Cheese Sandwich

2 slices bread
velveeta or cheddar cheese (2 slices)
margarine (optional)
relish (optional)

Toast bread in toaster. Spread bread with margarine. Place cheese between slices, dab on some relish. Microwave on high power 30 to 40 seconds until cheese is melted.

Hot Bean Dip and Chips

1 (10 1/2 oz) can jalapeno bean dip
1 (1 1/4 oz) pkg dry cheese sauce mix
tabasco, as desired
tortilla chips or dorito chips

Prepare cheese sauce according to package directions. Stir in bean dip and Tabasco, if desired. Keep hot and serve with tortilla chips or doritos.

Cabbage and Sausage Dinner with Cornbread

1/2 head cabbage
1 pkg sausage hot dogs or Polish sausage
1 c chicken broth
1 pkg favorite corn bread mix

Wash and chop cabbage.
Cut Polish sausage into 1 1/2 inch pieces.
Put cabbage into large pot and lay sausage pieces on top, add chicken broth. Cover and cook on medium heat until cabbage is tender and meat is heated through.
Follow directions on corn bread package.
Serve hot cabbage and sausage in bowl with hot corn bread and butter on the side. Yields 6 bowlfuls.

Microwave Eggplant Bake

3 to 4 slices bacon
1 med eggplant
1/4 c chopped green pepper
1/4 c chopped onion
1 clove garlic, minced
2 tblsp butter or margarine
1 (8 oz) can tomato sauce
1 c water
1/4 tsp oregano or basil (or both live it up!)
1/4 tsp each salt and pepper
1/2 c. shredded Mozzarella cheese
1 tblsp grated Parmesan cheese

Set oven to high (100% power). Brown bacon in microwave between 2 sheets of paper towels. Set aside. Combine butter, green pepper, onion and garlic in a 1 1/2 quart glass casserole. Cover and microwave 3 to 4 minutes. Meanwhile peel eggplant and cut into 1/2 inch cubes. Add to casserole with seasoning, tomato sauce and water. Cover and microwave 5 minutes. Crumble bacon and sprinkle over vegetables (or sprinkle with Bacos). Top with shredded Mozzarella cheese, then sprinkle on the grated Parmesan cheese. Cover and microwave 3 to 4 minutes more until cheese bubbles. Let stand 3 to 4 minutes before serving. Serves 4 to 6.

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