Quick & Easy

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Quick Tea Biscuits

2 cup flour
4 teaspoon baking powder
1 teaspoon salt
1/2 cup shortening
3/4 cup milk

1. Combine flour, baking soda, and salt in a large bowl. Cut in shortening.
2. Add milk all at once, stirring with a fork to form a sticky dough.
3. Turn out onto a lightly floured surface and knead 10 times. Roll out to about 1/2 inch thick and cut into 2 inch rounds with a cookie or biscuit cutter.
4. Bake at 425°F on an ungreased baking sheet for 10-12 minutes or until lightly browned.
Notes: You can make many varitions of this: cheese such as cheddar, swiss or mozarella, crispy cooked and crumbled bacon, sauteed onions, fresh chives, chopped sun dried tomatoes can all be added to the dry ingredients after the shortening is cut in.

Zucchini With Toasted Garlic And Lime

1 lb small zucchini ( i use yellow squash)
1 teaspoon (scant) salt or to taste
2 tablespoon vegetable broth
5 cloves garlic; sliced thin
1 tablespoon freshly squeezed lime juice
1/4 teaspoon (heaping) freshly ground black pepper
1 1/2 teaspoon fresh chopped oregano (1/2 tsp dried)
2 tablespoon chopped flat leaf parsley

1. Put the zucchini in a colander and sprinkle with salt and toss. Let stand in the sink or over a plate for 30 minutes. Rinse and then dry with paper towels.
2. Heat the broth and saute the garlic until lightly browned. Do Not Burn! Scoop out the garlic and set aside.
3. Add squash and saute, stirring frequently, for about 10 minutes, until tender, but still srunchy. Remove from heat.
4. Stir in the garlic and lime; toss thoroughly. Sprinkle with the pepper, oregano, and parsley. Mix. Taste for salt and serve warm. Recipe From: Authentic Mexican by Rick and Deann Bayless.

Salmon-Potato Casserole

1 can red salmon(16oz)
1 can potato soup,condensed(10.5oz)
1/2 cup milk,evaporated
1/4 teaspoon celery salt
1/8 teaspoon black pepper
1 1/2 shredded wheat biscuits
1 tablespoon butter

1. Drain salmon; remove dark skin and bones.
2. Break salmon into 1-inch pieces.
3. Heat potato soup with milk, celery, salt and pepper; add salmon.
4. Pour mixture into a well-greased casserole.
5. Cover with shredded wheat; dot with butter.
6. Place under broiler a few minutes to brown.

Vegetable Medley

2 cup frozen mixed vegetables; thawed, include broccoli
2/3 cup white wine
2 teaspoon fresh dill; minced
3/4 teaspoon garlic; minced
2 teaspoon fresh lemon juice
1 salt and pepper; to taste

Combine all ingredients in a saucepan and cook over medium high heat for 5-6 minutes. Remove the vegetables with a slotted spoon and keep warm. Bring the liquid remaining in the pot to a boil. Lower the heat and reduce by 1/3. Pour over the cooked vegetables and serve.

Chicken Parmesan

Flatten chicken breasts (boneless/skinless), salt, pepper and dip into Italian bread crumbs. Fry in small amount oil to brown; lay in baking dish. Top with your favorite spaghetti sauce to taste. Sprinkle with grated parmesan cheese. Bake at 350°F for 30 minutes (covered). Top each breast with a slice of Mozzarella cheese. Return to oven to melt cheese.

Stuffed Chicken Breasts

6-8 split boneless chicken breasts
1 pkg Stove Top cornbread stuffing

Cook stuffing according to package directions. In each chicken breast spoon in 2 tablespoons of stuffing. Roll breast and secure with toothpicks. Pull skin around the entire breast so stuffing doesn't fall out. Place chicken on a greased cookie sheet and cover with aluminum foil. Bake in a 350°F oven for 1 hour. Remove foil and bake approximately 30 minutes more until skin is crispy. Serve with jellied cranberry sauce and assorted vegetables.

Barbequed Chicken

1 c barbecue sauce
1 c orange marmalade
Juice from 1 lemon
A few shakes worcestershire sauce

Place 1 fryer, cut into serving pieces, in a baking dish and cover with sauce. Bake 45 minutes in a 350 degree oven, or until tender.

Seafood Newburg

1 1/4 c cooked shrimp, crab or lobster
2/3 c cooked peas
1 can frozen condensed cream of shrimp soup

Warm undiluted soup. Fold in seafood and peas. Add sherry to taste, if desired. Serve over rice. If preferred, omit the peas and serve over asparagus spears, on toast. Serves 4.


1 (12 oz) pkg frozen fish
1 c chopped celery
2 c cream of potato soup
1 1/2 soup cans of milk
1 tsp chives
1 med onion, chopped
2 tblsp margarine
1 soup can water
1 tsp parsley
salt to taste

In heavy 3 quart saucepan, saute onion and celery in butter about 5 minutes. Place frozen fish on top of sauteed vegetables and cover; lower heat and cook 10 minutes. Break up fish in pieces. Add soup, water, milk, salt and spices. Simmer slowly 15 minutes. Serves 6.


1 lb lean ground beef or can use ground turkey
1 lg onion or about 1 c chopped onion
1 c chopped green pepper
1 or 2 tbsp chili powder or season to taste
1 or 2 tsp salt
1 can tomatoes, about a 16 oz can (preferably crushed)
1 tsp black pepper or to taste
1 c water
3/4 c rice

In a large heavy pan, brown the meat, stirring continuously to break up any large pieces. Drain off all except 1 tablespoon of fat. Stir in the onion, pepper and garlic. Cook and stir until the onion is tender, about 5 minutes. Season with salt, pepper (black) and chili powder. Add the tomatoes, water and rice. Bring to a boil. Stir once, then cover and simmer 20 minutes or until rice is tender and liquid is absorbed. Serves 4.

English Muffin Pizza

1 double pkg English muffins
1 med pkg grated mozzarella cheese
1 (16 oz) pkg pizza sauce (ie, ragu)

Suggested Toppings:

green peppers
any variety lunch meat
any variety addition cheese

Split English muffins in half and place on cookie sheet. Divide Pizza Quick Sauce equally between muffin halves. Spread cheese on muffin halves and add desired toppings. Bake at 375°F for 10 to 15 minutes. Check often as cheese burns quickly. Remove from oven when slightly brown.

Roasted Garlic Potato Soup

4 medium red potatoes, cubed
2 medium carrots, diced
1 medium onion, chopped
1 stalk celery, chopped
2 strips bacon, cooked and crumpled
2 cans (14 oz ea) swanson seasoned chicken broth with roasted garlic
1 c milk
1 c instant mashed potato flakes or buds
1 tblsp chopped fresh parsley

Place potatoes, carrots, onions, celery, bacon and broth in saucepan. Heat to a boil. Cover and cook over low heat 15 min or until tender. Remove from heat.
Stir in milk, potato flakes and parsley. Heat through. Serves 4.
Recipe From: Swanson Simply Delicious

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