Ground beef, beans and pasta thickens this hearty stew that’s perfect for brisk autumn days. The zippy sauce, made with canned vegetable juice, gives the chunky mixture a western flair —Mrs. J.W. West of Alvord, Texas
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Here’s my time-saving secret for preparing hamburger and fish patties for the freezer. I use an ice cream scoop to measure single portions of ground beef or fish mixture into fold-over sandwich bags. Then I shape them into patties with a hamburger press. These patties can be stacked in an empty clean cardboard juice carton and frozen overnight. Once they’re frozen, I place them in a resealable freezer bag. The hamburger press doesn’t get dirty, so cleanup is easy. And when needed, the frozen pat
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A mixture of garden vegetable cream cheese and healthy chopped spinach lend rich flavor to these tender fish fillets. You’ll have an elegant meal on the table in just over 30 minutes. Bobby Taylor of Michigan City, Indiana shares the recipe.
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If you’re the cook, you’ll want to set a few of these aside for yourself because they won’t last long. The broiled bites feature a cheesy mixture of crab and shrimp.
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After serving pork tenderloin, I always have extra. So I cut the cooked meat into 1/4-inch-thick slices and dip them in our favorite barbecue sauce. Next, I dredge them in a mixture of equal parts flour, bread crumbs and grated Parmesan cheese. I fry these slices in butter or margarine until they’re crispy, about 7-10 minutes on each side. They’re very quick to fix, and my 4-year-old daughter enjoys them even better than the original dinner. —Dawn Girard, Mayville, Michigan
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