COOK'S CORNER EASIER COOKING BY THE BOOK.Byline: Natalie Haughton Food Editor Sometimes a cookbook crosses my desk that strikes a chord with its many appealing and easy recipes. Such was the case when ``Recipes to the Rescue, Thrilling Kitchen Adventures ... Just in the Nick of Time!'' (Meredith Books; $15.95) arrived awhile back. It has grabbing, colorful, lighthearted light·heart·ed adj. Not being burdened by trouble, worry, or care; happy and carefree. See Synonyms at glad1. light , comic-book style illustrations - and is witty and entertaining throughout. Designed for last-minute cooks (aren't we all on weekdays?), the 80 recipes feature short ingredient lists, short cooking and preparation times, helpful tips and nutrition facts per serving. Following are a few selections from the book. If you're a sun-dried tomato fan, double the spread to keep it from disappearing even more quickly than it goes together. The lasagna isn't really authentic but uses tortillas for the layers with chili beans Chili Beans is a term used in many eastern states to refer to chili with beans. Chili beans are not Texas or Cincinnati-style chili but the name most likely originated in areas where they were served alongside these all-meat dishes. , chicken, cheese and sour cream in between. The tortellini salad can be made a day in advance of serving. Just moisten with a splash of additional dressing before serving. And the pots de creme are a nice twist with the mixture spooned into store-bought mini filo FILO - stack shells. If you're into cooking in a hurry, this is the book for you. SUN-DRIED TOMATO SPREAD 1 to 2 cloves garlic, minced 1 tablespoon olive oil olive oil, pale yellow to greenish oil obtained from the pulp of olives by separating the liquids from solids. Olive oil was used in the ancient world for lighting, in the preparation of food, and as an anointing oil for both ritual and cosmetic purposes. 1/2 cup sun-dried tomatoes (not oil-packed), snipped 1/3 cup dry white wine 1 (8-ounce) package cream cheese, softened 1/3 cup snipped fresh basil 3 tablespoons grated Parmesan cheese a kind of cheese of a rich flavor, though from skimmed milk, made in Parma, Italy. See also: Parmesan Baguette-style French bread slices, toasted Fresh basil for garnish (optional) In a medium skillet, cook garlic in oil until light brown; add dried tomatoes and wine. Cook, uncovered, over low heat 15 minutes. Remove from heat; let stand 10 minutes. Drain excess liquid. Meanwhile, in a food processor bowl or blender container, combine cream cheese, snipped basil and Parmesan cheese. Cover and process or blend until smooth. Add tomato mixture; process until almost smooth. Transfer to a serving bowl. Cover and chill 4 to 24 hours. Let stand at room temperature 30 minutes before serving. Serve with toasted baguette slices. If desired, garnish with additional basil. Makes 1 cup. MEXICAN LASAGNA 1 1/4 cups salsa 1 (15 1/2-ounce) can Mexican-style chili beans 2 cups chopped, cooked chicken breast 1 teaspoon chili powder 1/4 teaspoon ground cumin cumin or cummin (both: kŭm`ĭn), low annual herb (Cuminum cyminum) of the family Umbelliferae (parsley family), long cultivated in the Old World for the aromatic seedlike fruits. 3 (9-inch) flour tortillas 3/4 cup dairy sour cream 1 1/2 cups shredded Monterey Jack cheese “Monterey Jack” redirects here. For other uses, see Monterey Jack (disambiguation). Monterey Jack is a type of semi-hard cheese using cows milk. It is commonly sold by itself, or mixed with Colby cheese to make a marbled cheese known as Colby-Jack (or Co-Jack). Shredded lettuce (optional) Sliced pitted ripe olives (optional) Spread 1/4 cup salsa in bottom of a 2-quart rectangular baking dish; set aside. Combine remaining 1 cup salsa, beans, chicken, chili powder and cumin. To assemble, place tortilla on top of salsa in dish, trimming to fit. Top with 1/3 of sour cream, 1/3 of chicken mixture and 1/3 of cheese. Repeat layers 2 times, except last layer of cheese. Bake, covered, in a preheated 350-degree oven 20 minutes. Top with remaining cheese and bake, uncovered, 10 to 15 minutes more or until cheese is melted and top is bubbly. Let stand 10 minutes before serving. If desired, sprinkle with lettuce and olives. Makes 6 servings. SMOKED TURKEY & TORTELLINI SALAD 1 (8-ounce) package dried cheese-filled tortellini Water 1 cup chopped cooked smoked turkey, ham OR chicken 8 cherry tomatoes, halved halve tr.v. halved, halv·ing, halves 1. To divide (something) into two equal portions or parts. 2. To lessen or reduce by half: halved the recipe to serve two. 3. 1/2 cup coarsely chopped green bell pepper 1/4 cup sliced pitted ripe olives 1/4 cup bottled balsamic balsamic (bäl·sämˑ·ik), n a substance that can soften and reduce mucus. vinaigrette salad dressing Black pepper black pepper or pepper Perennial, woody climbing vine (Piper nigrum) of the family Piperaceae, native to India; also, the hotly pungent spice made from its berries. Cook tortellini according to according to prep. 1. As stated or indicated by; on the authority of: according to historians. 2. In keeping with: according to instructions. 3. package directions; drain. Rinse with cold water; drain again. In a medium mixing bowl, combine tortellini, turkey, tomatoes, green pepper and olives. Drizzle salad dressing over mixture; toss to coat. Season to taste with pepper. Serve immediately. Makes 4 servings. CAPTION(S): photo Photo: no caption (``Recipes to the Rescue'') |
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