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Last week I had casserole recipes for you. Today, it's "top of the stove" recipes using a dutch oven or a skillet (otherwise known as a frying pan). However, I don't know when I've seen a recipe that says something like "saute onions in butter in a large frying pan." Does skillet sound too sophisticated? Use your frying pan. I'll follow the recipe instructions and say skillet. Again, only one pan to clean-up after supper.

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CHUCK WAGON SKILLET DINNER

1 lb. lean ground beef

1/2 c. diced onion

1 (1-1/4 oz.) pkg. taco seasoning mix

1-1/2 c. water

1-1/2 c. thinly sliced zucchini

1 c. frozen corn, thawed

1 (14-1/2 oz.) can stewed tomatoes, undrained

1-1/2 c. uncooked instant rice

4 oz. (1 cup) shredded Cheddar cheese

In a large skillet, brown ground beef with onions until meat is thoroughly cooked. Drain off fat. Stir in next five ingredients. Bring to a boil. Stir in rice. Reduce heat to low; cover and simmer 5-7 minutes or until liquid is absorbed, stirring occasionally.

Remove from heat. Fluff mixture with a fork; turn into serving dish. Sprinkle with cheese and let stand, covered, 3 minutes or until cheese is melted. Makes 6 (1-cup) servings.

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CABBAGE & BRATWURST

4 slices bacon, cut into 1-inch pieces

2 medium onions, thinly sliced

2 garlic cloves, minced

2 c. sliced carrots (sliced 1/2-inch thick)

1 medium head cabbage, cut into 1-inch chunks

1 bay leaf

1 to 1-1/2 lb. cooked bratwurst, cut into 2-inch pieces

1 c. beef broth (can use beef bouillon)

1/2 c. water or beef broth

dash salt

1/8 t. pepper

In a 12-inch skillet or Dutch oven, cook bacon, onions and garlic over medium heat until bacon is crisp, stirring occasionally. Stir in carrots, cabbage and bay leaf. Add bratwurst; partially cover brats with cabbage mixture. Combine beef broth with water; pour over cabbage. Bring to a boil. Reduce heat; cover and simmer 30-40 minutes or until carrots and cabbage are tender.

Remove bay leaf. Stir in salt and pepper. If you wish, serve with German-style Dijon mustard and dark bread. Serves 8.

NOTE: If you wish, you can substitute Kielbasa (Polish sausage) for the bratwurst.

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CHEESY NOODLE SKILLET SUPPER

1 lb. ground turkey or ground beef

1/2 c. diced onion

1-14 oz. jar spaghetti sauce

1 can cheddar cheese soup

1 c. water

3 oz. (2 cups) uncooked dumpling egg noodles

1-4 oz. can sliced mushrooms, drained

4 oz. (1 cup) shredded cheddar cheese

In large skillet, brown ground turkey (or beef) with onion; over medium heat; drain. Add spaghetti sauce and soup; mix well. Stir in water. Bring to a boil. Stir in egg noodles. Return to boil. Reduce heat to medium; cover and cook 8-10 minutes or until noodles are tender, stirring occasionally so mixture doesn't stick.

Uncover; stir in mushrooms. Cook, uncovered for 2-4 minutes or until sauce is thickened, stirring occasionally. Lower heat; sprinkle with cheese. Cover and cook 1-2 minutes or until cheese is melted. Makes 4 (1-1/2 c.) servings.

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And, a good bar recipe for you to try.

SURFER SQUARES

1 c. (6 oz. pkg.) butterscotch chips

1/4 c. brown sugar

1/4 c. butter

1 egg

3/4 c. flour

1 t. baking powder

1/4 t. salt

1 c. (6 oz. pkg.) chocolate chips

1 c. miniature marshmallows

1/2 c. chopped walnuts

1 t. vanilla

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Thought for today: The winter is past. The flowers are springing up and the tone of the singing of birds has come. Yes, spring is here -- according to the calendar.

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