Here’s What’s Cooking

By Betty Bivins Cook

During the “tourist day” my daughter enjoyed during her families recent stay at beautiful Lake Bob Sandlin, she visited an antique store downtown that we’ve visited several times in the past, usually finding a treasure that came home with us.

This time was no exception. In one booth, she noticed a rack of cookbooks and  with me in mine, looked through them. She found a book by Gooseberry Patch called “Speedy Suppers.” Thinking correctly that I would like it, as I have a number of Gooseberry Patch cookbooks, she purchased it.

I’ve spent several days reading both it and the museum cookbook I mentioned last week. The recipes for this weeks column come from this cookbook.

Hashbrown Bacon Pie

5 eggs

1/2 cup milk

3 cups frozen shredded hashbrowns, thawed

1/3 cup green onion, thinly sliced

1/2 teaspoon salt

1-1/2 cups shredded sharp Cheddar cheese, divided

4 slices bacon, crisply cooked, crumbled and divided

Blend together eggs and milk; stir in hashbrowns, onion and salt. Add one cup cheese and half of the bacon. Pour into a greased 9 inch pie plate. Bake at 350 degrees for 25-30 minutes, until center is set. Sprinkle with remaining bacon and cheese; bake an additional 5 minutes. Cut into wedges.

Best Ever Brunch Casserole

4 slices bread, torn

1 pound ground pork sausage, browned and drained

6 eggs

1-1/2 cups milk

1 teaspoon dry mustard

8-ounce package shredded Cheddar cheese

Arrange bread in a greased  9 x 9 inch baking pan. Sprinkle sausage over top; set asked. Whisk together eggs, milk and dry mustard; pour over sausage. Top with cheese; bake at 350 degrees for 25-30 minutes.

This is a good make-ahead casserole. Just place in refrigerator and bake the next day.

Easy Taco Pie

8-ounce tube refrigerated crescent rolls

1 pound ground beef

1 1/4-ounce package taco seasoning mix

16-ounce container sour cream

8-ounce package shredded Mexican blend cheese

14 1/2-ounce package tortilla chips, crushed

Lay crescent dough flat on the bottom of an ungreased 8 x 8 inch baking pan. Bake according to package directions; set aside. Brown beef in a large skillet over medium heat; add taco seasoning mix. Place beef mixture on top of baked crescent dough. Layer with sour cream and cheese; top with tortilla chips. Bake at 350 degrees for 10 minutes, or until cheese has melted.

Crunch Corn Salad

2 15-ounce cans corn, drained

8-ounce can water chestnuts, drained and diced

2-ounce jar diced pimentos, drained

1 onion, diced

1/2 green pepper, diced

1/2 cup celery, diced

1 cup mayonnaise

2 tablespoons mustard

2 tablespoons sweet pickle relish

1 cup shredded Cheddar cheese

Garnish: corn chips, crushed

Combine all ingredients except corn chips in a large bowl. Cover and chill until ready to serve. At serving time, top with crushed corn chips.

Sweet and Sour Green Beans

6 slices bacon

1 onion, chopped

2 14-ounce cans green beans, drained

3 tablespoons oil

3 tablespoons vinegar

3 tablespoons sugar

Cook bacon in a large skillet over medium heat until crisp; remove from skillet and crumble. Add onion to bacon drippings in skillet; cook until tender. Mix together remaining ingredients; add to skillet. Heat thoroughly; serve immediately.

Crunchy Ranch Chicken

8 1/2-ounce package cornbread muffin mix

1-ounce package ranch dressing mix

1 cup milk

6  (smaller) boneless, skinless chicken breasts or 3 large breasts, split

2 tablespoons oil

Combine cornbread mix and salad dressing mix in a large plastic zipper storage bag; set aside. Pour milk into a shallow bowl. Dip chicken into milk; place in cornbread mixture and shake to coat. Heat oil in a large skillet over medium heat. Add chicken; cook until golden on both sides, about 6-7  minutes per side, or until juices run clear.

Cheese and Spinach Tortellini Soup

2 tablespoons olive oil

1/2 onion, diced

4 cloves garlic, minced

1 tablespoon fresh thyme, chopped

1/4 teaspoon red pepper flakes

6 cups chicken broth

8-ounce package refrigerated cheese tortellini

9-ounce package spinach

15-ounce can cannellini beans, drained and rinsed

1/2 cup grated Parmesan cheese

Heat oil in a large soup pot over medium-high heat; add onion, garlic, thyme and red pepper flakes. Cook until onion is soft, about 3 minutes. Add chicken broth; increase heat to high and bring to a boil. Stir in tortellini; reduce heat to medium and simmer for 4 minutes. Add spinach and beans. Simmer until spinach is wilted and tortellini is tender, about one minute. Ladle soup into bowls; sprinkle with cheese.

Quick Sausage Supper

1/4 cup olive oil, divided

1 clove garlic, minced

Salt and pepper to taste

16-ounce package Kielbasa, sliced into 1-inch thick pieces

1/2 cup sweet onion, sliced

1 green pepper, cut into strips

8-ounce package sliced mushrooms

5 redskin potatoes, cooked and diced

In a large skillet, heat one tablespoon oil over medium heat; add garlic, salt and pepper. Cook about one minute. Add 2 tablespoons oil and sausage to skillet; sauté over medium heat until golden, about 10 minutes. Drain Kielbasa mixture on paper towels; set asked. Add remaining oil to skillet; sauté onion, pepper and mushrooms until liquid evaporates. Add potatoes and return Kielbasa mixture to skillet; heat through. Makes 4 serving.

Beefy Rice Fiesta

1 pound ground beef

1/4 cup onion, chopped

1 tablespoon oil

15-ounce can corn, drained

14 1/2 ounce can whole tomatoes

1 green pepper, chopped

1 teaspoon chili powder

2 teaspoons salt

1/4 teaspoon pepper

1-1/2 cups water

1 cube beef bouillon

1-1/2 cup instant rice, uncooked

Combine beef, onion and oil in a large skillet. Cook over medium heat until ground beef is browned. Drain and stir in vegetables, chili powder, salt and pepper; simmer for 10-15 minutes. Meanwhile, bring water to a boil; dissolve bouillon. Add to ground beef mixture; stir in rice. Simmer for 5-8 minutes, or until rice is cooked.