How to Make Easy Meals

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Ingredients:

1 Tbsp. butter or margarine
1 Tbsp. cooking oil
1 chicken bouillon cube
2 medium zucchini squash, sliced
¼ lb. fresh mushrooms, sliced
3 medium carrots, sliced
1 small green pepper, cut into strips
½ C. onion, sliced
1 Tbsp. lemon juice

Directions:

In a skillet, heat butter and oil over low heat until butter melts. Note that both butter and oil should be used as the oil keeps the butter from burning. Add bouillon cube, stirring and mashing until dissolved. Add zucchini, mushrooms, and carrots. Cook over medium heat for about 3 minutes, stirring constantly. Add green pepper and sliced onion. Cook 3 more minutes, until vegetables are crispy tender. Add lemon juice and mix well. To turn this into a main dish, serve over rice.

Ingredients:

1 (4 lb.) beef roast
1 can cream of mushroom soup
½ soup can of water
1 pkg. onion soup mix

Directions:

Wash roast and pat dry. Do not salt roast. Combine onion soup mix, mushroom soup, and water. Stir well. Place roast in an ovenproof pan. Pour soup mixture over roast. Cover roast with foil or lid. Cook at 350 degrees F. for 1 ½ hours or until fork-tender. Good served with rice or creamed potatoes and a side salad.

Ingredients:

4 slices of bread
3 eggs
¼ C. milk
Dash of salt
2 Tbsp. butter or margarine
½ C. brown sugar
¼ C. water
Sliced fruit (optional)

Directions:

Melt butter in skillet. In a bowl, beat eggs, milk, and salt together. Dip bread into egg mixture and cook until light brown and egg is cooked. Bread should be slightly fluffy. Remove from pan. Add brown sugar to pan and stir until melted. Add water and stir. Place bread back in pan and turn to coat. Remove from pan. Serve with mom’s favorite fruit, sliced, as a garnish or side dish.

Ingredients:

½ C. margarine
Juice of one lemon
1 tsp. poultry seasoning
4 skinless boneless chicken breast halves
Fresh parsley

Directions:

Melt margarine in a small saucepan. Add lemon juice and poultry seasoning. Mix well. Place chicken breasts in a greased ovenproof dish. Pour margarine mixture over top and bake at 350 degrees F. for one hour. Serve with lemon slices and fresh parsley.

Ingredients:

4 C. cut up cooked chicken
2 red pimentos, finely chopped
1 Tbsp. onions, finely chopped
¾ C. mayonnaise
1 tsp. salt
4 hard boiled eggs, diced
2 C. celery, chopped
¾ C. cream of chicken soup

Topping:

1 C. shredded mild cheese
1 ½ C. crushed potato chips
2/3 C. chopped toasted almonds

Directions:

Combine the chicken, pimentos, onions, mayonnaise, salt, eggs, celery, and soup in a 9 x 13 inch casserole dish. Stir cheese, potato chips, and almonds together in a small bowl. Sprinkle the cheese mixture over top of the casserole evenly. Refrigerate covered overnight. Bake at 350 degrees F. for 25 to 30 minutes or until bubbly.

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