Prepare good food in less than an hour

It’s about preparing good meals in a short amount of time. Tradition has it that the type of food Mother used to make when she spent a good part of the day in the kitchen is the best. We still love that food, but these days many of us don’t have a lot of time to spend in the kitchen. Whether it’s spending quality time visiting a friend, both parents working outside the home, school activities involving members of the family, volunteering for various organizations and on and one, there is little time to prepare a good meal. Today’s recipes are those that take less than an hour to make.

GROUND BEEF STROGANOFF
1 lb. ground beef
1/2 c. diced onion
1-4 oz. can mushroom stems and pieces, drained
1 can cream of mushroom, chicken or celery soup, undiluted
1 T. ketchup
1/8 t. garlic powder
1/4 c. water, red wine or beef broth
1/2 c. sour cream (can use light)
Cooked noodles or rice

In a fry pan, brown ground beef and onion, drain off fat. Stir in next five ingredients. Cover and simmer 15 minutes. Meanwhile, cook noodles or rice, according to package directions (using 2/3 c. raw rice); drain well. Stir in sour cream; heat through, but do not boil! Serve over noodles or rice. Makes four to five servings. Ready in about 35 minutes.

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SWEET N’ SOUR MEATBALLS
1 lb. ground beef
1/4 c. dry bread crumbs or cracker crumbs
2 T. minced onion
1/8 t. each, salt and pepper
1 T. oil
1/4 c. sugar
2 T. each, corn starch, soy sauce and vinegar
1/2 c. water
1/2 c. juice saved from drained pineapple
1-1/4 c. drained pineapple tidbits or chunks saving
1/2 c. syrup
1 large green pepper, cut in 3/4 inch chunks
2/3 c. rice

In a mixing bowl, combine first five ingredients; mix well. Shape into one-inch balls. Brown in hot oil in large fry pan, about 15 minutes over medium heat, turning to brown on both sides. Remove meatballs to a bowl; discard drippings. In a small bowl, combine next six ingredients, stirring well. Pour mixture into fry pan. Over medium heat, cook, stirring constantly, until mixture thickens and comes to a boil. Add green pepper; cook and stir five minutes. Add pineapple and meatballs. Cover and simmer 10-12 minutes, stirring occasionally. While mixture is cooking, cook rice according to package directions. Serve over rice. Makes four to five servings. Ready in about 40 minutes.

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CREAMY TUNA CRUNCH
1-5 oz. can tuna, drained
1-16 oz. can Chinese vegetables, drained
1 can cream of mushroom soup
1/2 c. sliced water chestnuts, drained
1/4 c. diced green pepper - optional
1 T. soy sauce
2-1/2 c. chow mein noodles

In a medium saucepan, combine all ingredients, except chow mein noodles. Heat over medium heat 8-10 minutes, stirring occasionally, until heated through. Serve over hot chow mein noodles. Serves four, ready in about 15 minutes. Note: Sliced water chestnuts only come in an eight ounce can. If you like the crunchiness, use all of the can. I save the extra in their liquid for a day or two, then put them in a lettuce salad. Also, we like cooked rice with this dish. First the noodles, then rice, topped with tuna mixture. If you’re not a fan of tuna, substitute one cup cooked, diced chicken.

Thought for the Day: Autumn is a second spring when every leaf is a flower.