Quick & Easy Family Dinners Cookbook (3 page)

2/3 c. vegetable or olive oil

1/2 t. salt

1 garlic clove, minced

pepper to taste

1/4 c. salad vinegar

3 T. fresh basil, chopped

1/4 c. onion, chopped

1-1/2 c. mozzarella cheese cubes

1 pt. cherry tomatoes, halved

Prepare dressing by mixing oil, salt, garlic, pepper and vinegar; toss in remaining ingredients. Chill until ready to serve. Serves 4.

If you stew a chicken to use later in chicken salads or casseroles, let it cool in its broth before cutting it into chunks...it will have twice the flavor.

2 c. shell macaroni, cooked

2 T. onion, chopped

1 c. salad shrimp, cooked

3 celery stalks, chopped

1-1/2 c. carrots, peeled and grated

2 c. frozen peas

1 t. salt

1/4 t. garlic powder

3/4 c. mayonnaise-style salad dressing

1/2 c. French salad dressing

Garnish: shoestring potatoes

Combine all ingredients except dressings and garnish; toss well. In a small bowl, combine mayonnaise-style salad dressing and French salad dressings; blend well and toss with salad. Garnish with shoestring potatoes. Serves 4 to 6.

For a side dish that practically cooks itself, fill aluminum foil packets with sliced fresh veggies. Top with seasoning salt and 2 ice cubes, seal and bake at 450 degrees for 20 to 25 minutes. Delicious!

16-oz. pkg. frozen French fries

16-oz. pkg. frozen chopped broccoli, cooked

1-1/2 c. cooked ham, cubed

10-3/4 oz. can cream of mushroom soup

1-1/4 c. milk

1/4 c. mayonnaise

1 c. grated Parmesan cheese

Arrange fries in a greased 13”x9” baking pan. Top with broccoli; sprinkle with ham and set aside. Combine soup, milk and mayonnaise in a small bowl; mix well and pour evenly over ham. Sprinkle with cheese. Bake, uncovered, at 375 degrees for 40 minutes. Serves 4 to 6.

A crisp green salad goes well with all kinds of comforting main dishes. For a zippy lemon dressing, shake up 1/2 cup olive oil, 1/3 cup fresh lemon juice and a tablespoon of Dijon mustard in a small jar and chill to blend.

4 green peppers, tops removed

1 lb. ground beef

1 onion, diced

3 T. Italian seasoning

1 clove garlic, pressed

3 c. prepared rice

26-oz. can spaghetti sauce, divided

salt and pepper to taste

Garnish: grated Parmesan cheese

Bring a large saucepan of water to a boil; add peppers and boil until tender. Drain and set aside. Brown ground beef with onion in a skillet; drain. Add Italian seasoning and garlic. Combine ground beef mixture, prepared rice and all except 1/2 cup spaghetti sauce in a large bowl. Add salt and pepper to taste. Arrange peppers in a lightly greased 8”x8” baking pan. Fill peppers completely with ground beef mixture, spooning any extra mixture between peppers. Top with reserved sauce. Lightly cover with aluminum foil; bake at 400 degrees for 30 to 45 minutes. Sprinkle with Parmesan cheese. Serves 4.

Serving salad alongside dinner tonight? Tear greens and place in a large plastic bowl with a tight-fitting lid. Add any favorite salad toppers and dressing, then tighten the lid and shake to toss.

20-oz. can crushed pineapple

21-oz. can cherry pie filling

18-1/2 oz. yellow cake mix, divided

1 c. chopped walnuts

1 c. margarine, sliced

Place pineapple with juice in an ungreased 13”x9” baking dish; spread pie filling evenly over the top. Sprinkle with half of the cake mix, then with nuts. Sprinkle with remaining cake mix; dot margarine over top. Bake at 350 degrees for one hour. Serves 8 to 10.

Cut cake into cubes and layer in parfait glasses with pudding, fruit or ice cream...a tasty dessert just like Mom used to make.