Northwest NEWS

September 23, 2002

Home & Garden

Dining In: Easy Family Favorites One Pan Away


"What's for dinner?" Tantalizing aromas drift around the kitchen making everyone curious. You turn from the stove, smile and say, "Something delicious, of courseÑand there's only one pan to wash afterwards!"
   Just the words everyone wants to hear when hectic family lifestyles make kitchen shortcuts a most-sought-after menu asset. A one-pan dish is bliss for the busy cook and great news for the dishwasher. Use precooked or frozen ingredients and pantry staples like evaporated milk with its creamy, comforting homemade flavor. Assemble everything in the designated pan and cook according to directions. You'll be surprised how easily you can put a tasty weeknight main course or a sumptuous dessert on the table.
   Top of the Stove Mac & Cheese
   2 c. (8 ounces) dry, small elbow macaroni
   1/4 c. (1/2 stick) butter or margarine
   2/3 c. (5-fluid-ounce can) evaporated milk
   2 large eggs
   3/4 tsp. dry mustard
   1/2 tsp. salt
   1/2 tsp. hot pepper sauce (optional)
   2 c. (8 ounces) shredded sharp cheddar cheese
   Cook pasta in large saucepan according to package directions; drain and set aside.
   Melt butter in same saucepan over medium heat. Remove from heat; whisk in evaporated milk, eggs, mustard, salt and, if desired, hot pepper sauce. Return pasta to saucepan and stir in cheese; mix well. Cook over low heat for 4 to 5 minutes, stirring constantly, until cheese is melted and mixture is creamy and thickened. Serve immediately.
   Makes 4 to 6 servings
   Creamy Chicken and Rice Bake
   1 can (12 fluid ounces) evaporated milk
   1 package (3 ounces) cream cheese, softened
   1 can (10 3/4 ounces) cream of chicken soup
   1/2 c. water
   1/2 tsp. garlic powder
   1/8 tsp. ground black pepper
   1 bag (16 ounces) frozen broccoli, cauliflower and carrot mix, thawed
   2 packages (6 ounces each) refrigerated, precooked chicken, cubed*
   1 1/2 c. instant white rice, uncooked
   1/2 c. (2 ounces) shredded mild cheddar cheese
   Preheat oven to 350¡F. Grease 13 x 9-inch baking dish.
   Combine evaporated milk and cream cheese in baking dish with wire whisk until smooth. Add soup, water, garlic powder and black pepper; mix well. Add vegetables, chicken and rice; mix well. Cover tightly with foil.
   Bake for 35 minutes. Remove cover and top with cheese. Continue baking uncovered for 10 to 15 minutes or until cheese is melted and mixture is bubbly. Let stand 5 minutes before serving.
   *NOTE: 2 c. cooked, cubed chicken can be substituted for refrigerated, pre-cooked chicken packages.
   Makes 8 to 10 servings
   Potato Bacon Casserole
   4 c. frozen shredded hash brown potatoes, divided
   1/2 c. finely chopped onion, divided
   1 package (2.1 ounces) precooked bacon slices, cut into small pieces, divided
   1 c. (4 ounces) shredded cheddar cheese, divided
   1 can (12 fluid ounces) evaporated milk
   1 large egg, lightly beaten
   1 1/2 tsp. seasoned salt
   Preheat oven to 350¡F. Grease 8-inch-square baking dish.
   Layer 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.
   Bake for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.
   Makes 6 servings
   Chocolate Satin Pie
   1 prepared 8-inch (6 ounces) graham cracker crust
   1 can (12 fluid ounces) evaporated milk
   2 large egg yolks
   2 c. (12-ounce package) semi-sweet chocolate morsels
   Whipped cream
   Chopped nuts (optional)
   Whisk together evaporated milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth.
   Pour into crust; refrigerate for 3 hours or until firm. Top with whipped cream before serving; sprinkle with nuts if desired.
   Makes 10 servings
   Cream of Mixed Vegetable Soup
   1/4 c. (1/2 stick) butter or margarine
   1/4 c. all-purpose flour
   1 can (12 fluid ounces) evaporated milk
   1 package (16 ounces) frozen mixed vegetables, prepared according to package directions
   1 can (14.5 ounces) vegetable broth
   1/4 tsp. onion salt
   Melt butter in medium saucepan over medium heat. Stir in flour. Gradually stir in evaporated milk. Cook, stirring constantly, until mixture comes to a boil. Add vegetables, broth and onion salt. Heat through.
   Makes 6 servings
   Recipes courtesy of Family Features