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If you're a beginner cook and there are just two of you to cook for at this stage in your life, or your family has grown and you're a twosome again, these recipes will help cooking for two a lot easier. Most recipes can be either doubled or down-sized. I have a lot of what I think are good tasting and easy to prepare recipes. No more talk today, just recipes.

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Oftentimes a recipe, particularly casseroles, will ask for buttered bread crumbs to top off the dish. You can double or triple this recipe and store what you don't need in the fridge.

BUTTERED BREAD CRUMBS

2 T. margarine or butter

1/2 c. dry bread crumbs

dash salt

In a small skillet, melt margarine, add crumbs and salt. Heat, stirring constantly over medium heat until crumbs are light brown.

Cool; store in tightly covered container in fridge or freezer.

Use crumbs to sprinkle on cooked veggies or on a lettuce salad. If you're using crumbs to top a casserole, no need to "fry" them. Makes 1/4 c.

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BEEF 'N RICE CASSEROLE

1/2 lb. ground beef

1/3 c. diced onion

1/2 c. minute rice, uncooked

1/8 t. Italian seasoning

1 small bay leaf

dash garlic powder (or more if you like)

1-8 oz. can (1 c.) stewed tomatoes

1 can cream of mushroom or chicken soup

1/3 c. shredded cheddar or mozzarella cheese

In medium skillet, brown beef until no longer pink, drain, rinse and drain.

Return to skillet, add rest of ingredients, except cheese. Bring to a boil; lower heat and simmer, covered for 5 minutes, stirring occasionally.

Turn into 1 quart casserole; sprinkle cheese on top. Bake at 375 degrees for 15-20 minutes or until bubbly. Serves 2.

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PEAR ALMOND SALAD

Dressing:

1/4 c. dairy sour cream

2 T. honey

1 t. lime juice (can use lemon juice)

dash nutmeg

Salad:

1 large fresh pear, cut into 1/2-inch slices, peeled or unpeeled

2 T. sliced almonds

lettuce leaves

4 fresh strawberries, sliced in half (optional)

In a small bowl, combine dressing ingredients; mix well with a whisk.

Line two salad plates with lettuce leaves. Arrange pear slices on top. Drizzle dressing over pears; sprinkle with almonds. Garnish with sliced strawberries. Serves 2.

NOTE: If you have canned pears, you can use them as well, well-drained.

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APPLE SALAD

1 small apple, unpeeled and diced (3/4 c.)

1/3 c. small red or green grapes (If grapes are large, cut in half.)

2 T. diced celery

6 T. mayonnaise

2 T. chopped pecans or walnuts

In medium bowl, combine first three ingredients; fold in mayo. Stir in nuts or sprinkle them on top of salad when serving. Serves 2.

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Seasoned oven

potatoes

1/4 t. dried parsley flakes

1/4 t. onion powder

1/4 t. salt

2 T. canola oil or olive oil

2 medium baking potatoes (russets), scrubbed well, cut into 1-inch cubes (You can peel if you wish.)

In a shallow 8 or 9-inch baking pan, combine first four ingredients; blend well. Add potatoes, mixing to coat. Bake at 375 degrees 35-45 minutes or until tender. Serves 2.

NOTE: Put the potatoes in a bowl; mix coating ingredients in a small bowl. Pour over potatoes, mixing to coat.

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And, a light refreshing dessert to top off any meal.

ORANGE TAPIOCA FLUFF

2 T. quick cooking tapioca

2 T. sugar

dash salt

1 egg yolk

1 c. orange juice

1 egg white

2 T. sugar

In a small saucepan, combine first three ingredients. Blend in egg yolk and orange juice; let stand five minutes. Bring to a boil over medium heat, stirring constantly. Remove from heat.

In a small bowl, beat egg white until stiff peak forms. (A 2-cup measuring cup works to do this as it's narrow and tall.) Fold orange mixture into egg white mixture; cool. Spoon into sherbet glasses or sauce dishes; chill one or two hours. Serves 2-3.

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Thought for today: It's easy to be pleasant when the life flows like a song, but you're top-notch if you smile when everything goes wrong.

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