EverypersonsCookBook-BusyWomansQuickCooking.pdf
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BUSY WOMAN'S QUICK COOKING
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Compiled by:
Betty Johnston
Mary Taves
Joyce Purcell
FOR THE WICHITA CHAPTER OF
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EVERYPERSON'S COOK BOOK
K'hether you turn to the stove for survival
or for fun, this book has something in it
for you.
Some of the recipes are original creations
contributed by Wichita NOW members. Others
have been published in newspapers. We
have used several from the Christian
Science Monitor's Thursday Food Section
in particular. A few have been passed
down within a family from generation
to generation. Some take time and skill.
Some are quick and easy. All of them
are good.
Enjoy
Wichita NOW
A
M
A T I O rsl A L
"Above the titles of wife and mother,
which although dear, are transitory
and accidental, there is the title
human being which precedes and out-ranks
every other."
Mary Livermore
Reformer
UCO Women's Research A BGLTQ+ Center
i'lO N. University !3r
Edmond,OK 73034
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quick cooking
This booklet contains recipes for having a meal
prepared within 1 hr. from the time of beginning.
One way to accomplish this is to have the main
dish prepared and awaiting you in a slow cooker.
Some main dishes for slow cooking:
COC AU VIN
Place 1 whole chicken or cut-up fryer in 2 c.
water, with salt, pepper, dash of thyme and
sprinkle of poultry seasoning in slow cooker.
Add 1 med. onion, 1 carrot, cut in circles, 1
stalk of chopped celery and 1/2 c. white wine.
Set crockpot on medium heat for 4-5 hours, if
it is set on a timer, or 8 hours on low, if you
have to leave it for a day. When ready to serve,
remove chicken and spices from the juices. Add
4 T. flour, 1/2 t. salt and sprinkle of pepper
to stock and stir until creamy. Serve the chicken
on a bed of rice or cooked noodles, covered with
the gravy
HAM AND BEANS
Prepare diced ham or chunks of ham (2 cups);
add 1 med. diced onion, and 1 stalk of celery,
diced.
Place in slow cooker with 6 c. water,
and 4 c. dried beans (any type of dried beans
you prefer).
Cook on high setting for 8 hours.
Serve with cornbread and salad.
NEW ENGLAND BOILED DINNER
1 small corned beef brisket
2 whole carrots
2 whole med. onions
4 med. potatoes
2 whole turnips
1 med. head cabbage
Salt and pepper
Bay leaf
2 c. water
Pinch of rosemary
Place all ingredients in slow cooker.
medium 6-7 hours.
cheese biscuits.
Cook at
Serve with fruit salad, and
Pressure cooking is the next step to cover in
*3riick cooking, and if you have a pressure cooker
acquire one for this purpose, be sure that
you are familiar with its instructions and cautions
Used
contained in the materials with the cooker.
directed, it can become a very good friend:
CHICKEN AND DUMPLINGS
Prepare whole chicken for cooking, place in
pressure cooker with salt, pepper, poultry season
ing, 1/2 c. chopped onion, and 1 diced or grated
carrot. Pressure 30 mins. at 15 lb. Quickly
cool the cooker. With cooking fork, remove the
bones from the chicken, leaving the juices in
the pan. Separate the chicken meat into bite-size
chunks as you are removing the bones. Add to
the chicken, 4 T. flour, salt and pepper. Bring
to a boil.
Prepare refrigerated biscuits into
20 balls (cut in half and gently rolled). VJhen
chicken is boiling, quickly drop the biscuit balls
into the pan, and cover immediately.
(Do not
use the pressure cooker lid to cover — use a
separate lid.)
Cook, covered, (without opening
lid) for ten minutes.
Serve immediately.
Serves
6.
BUSY DAY POT ROAST
2 lb. beef roast
2 T. flour
6 med. potatoes
2 peeled carrots
Salt and pepper
2 med. onions
1 stalk celery
Bay leaf
Sprinkle of sage
Pinch of rosemary
Brown roast in pressure cooker, after dusting
with flour.
Add seasonings.
Peel potatoes and
place on top of meat. Add carrots, onions and
celery. Sprinkle additional salt and pepper
over top for vegetables. Cook 40 mins. at 10
lbs. pressure. Remove vegetables and meat to
platter. Thicken pan juices with 1-1/2 T. cornstarch and 1/4 c. water. Add to juices. Bring
to boil and serve. Serve with angel biscuits
and fresh fruit plate.
Microcooking recipes must be adjusted for your
own oven requirements.
QUICHE LORRAINE
8 slices bacon
1 c. milk
9" baked pastry shell
2/3 c. evaporated milk
1-1/2 c. shredded
3 eggs
1 t. salt
Swiss cheese
Dash pepper
Dash nutmeg
Arrange bacon between paper towels on paper plate
Cook on high 7 mins. until crisp. Prepare and
cook pastry shell conventionally. Beat together
eggs, salt, pepper and nutmeg. Measure milk into
4 c. measure. Add evaporated milk. Cook high,
uncovered, 5 mins. or until hot. Arrange cheese
in bottom of pastry shell.
Crumble bacon over
top. Add hot milk to egg mixture. Beat well.
Pour into pastry shell. Cook high, uncovered,
3 mins. Then on defrost 5 mins. Carefully move
cooked outer portion of filling to center. Cook
on defrost 14 mins. more, or until knife inserted
in center comes out clean.
Cut into wedges to serve,
Let stand 10 mins.
Serves 5-6.
Total
time 44 mins. Serve with mixed vegetable salad,
and your favorite wine.
SAUSAGE BALLS
1 lb. hot sausage
3 c. Bisquick
1/2 lb. grated Cheddar cheese
Mix all ingredients, and roll into balls. Can
be frozen and stored. If so, microcook on defrost
7 mins.
Then cover and cook 7 mins.
Turn meatballs
and cook again for 3 mins. Drain, if needed.
Cook again 3 mins. Let stand 5 mins. before serving.
Serves 4.
UCO Women's Research & BGLT(> Center
100 N. University r?Edmond,OK 73034
BARBECUE GREEN BEANS
4 slices bacon, cut up and cooked with 1 onion
until cooked. Add 3 cans drained green beans,
1 can tomatoes, 1/4 c. brown sugar, 1/2 c. barbecue
sauce, salt and papper. Cook in pressure cooker
15 mins. at 15 lbs.
Serves 6-8.
FRESH GREEN BEANS AND MUSHROOMS
Wash and snap 1-1/2 lbs. fresh green beans into
pressure cooker.
Add 1 t. salt and dash pepper.
Add 1 T. butter. Cook 45 mins. in pressure cooker
at 10 lbs. Quickly cool cooker and remove lid.
Slice fresh mushrooms (6-12) into green beans,
with 3 oz. slivered almonds. Cook on slow heat,
without pressure cooker lid, but covered, for
15 mins.
SCALLOPED POTATOES
6 large potatoes, peeled and sliced
4 T. flour
4 T. butter
1 med. onion, diced
1/2 c. ham, diced very small
1/2 c. shredded cheese
1 c. milk
Layer ingredients into pressure cooker, ending
with cheese.
Cook 10 mins. at 10 lbs.
Quickly
cool. Remove from heat and let stand 15 mins.
Serves 6.
BREADED TOMATOES
1 2-1/2 can tomatoes
4 slices buttered toast
Dash cloves
1/8 t. cinnamon
1/8 t. salt
t. pepper
1
cut toast into 1" cubes.
1 T. brown sugar
niinced onion
Simmer remaining ingredients
until thick, cr thicken with 1 t. cornstarch.
Pour over toast when ready to serve.
Fiesta Pie
In oiled cassarole, place a layer of
corn chips, slightly broken, spread
over the chips 1/2 can of chili with
beans, spread over the chili 1/2 can
whole-grain corn; spread layer of lightly
broken corn chips, spread over chips
1/2 can of chili without beans, spread
over chili 1/2 can of whole-grain corn,
spread remaining slightly broken corn
chips spread with remaining chili, 1/2
can each of chili with beans and without
beans, top with 1 chopped medium onion
and grated cheese. Place in moderate
oven for 15 minutes, until bubbles
begin. Serve immediately with tossed
grean salad and fruit cups.
Dinner-In-A-Dish
Brown 1 lb. hamburger
with 1 large onion.
Add 1 chopped grean pepper only to heat
the pepper.
Drain hamburger.
Mix in
cassarole with 1 lb. can of stewed
tomatoes, and 1 can cream-style corn.
Top with buttered bread crumbs and bake
until thoroughly heated in moderate
oven.
Serve with cottage cheese and
fruit salad.
Betty Johnston
Slumgullion
Brown 1 lb. hamburger and 1 large onion.
Drain, and add, in the skillet, 1 2-1/2
size can of pork and beans, 1 1 lb. can
of tomatoes, salt, pepper and 1 T.
chili powder. Simmer for 15 mins. and
serve with relish plate of both fruit
and vegetables.
Betty Johnston
ONE PAN TUNA AND NOODLES
1/2 c. chopped onion
2 T. margarine
1 t. salt
1/4 t. pepper
1 can cream of chicken soup
1 pkg. frozen peas
4 c. wide egg noodles, uncooked
1 soup can of milk
Dash of curry
Dash of poultry seasoning
1 small can tuna, flaked
(drain, if packed in oil)
1/2 c. grated cheddar cheese
In 3-qt. saucepan, saute onion in margarine.
Add all ingredients except cheese, bring to a
boil, stirring constantly until noodles begin
to get tender.
Stir frequently.
Turn off heat.
Let stand 10 mins. before
serving.
Add cheese.
Serves 4-6.
SPECIAL CORNED BEEF HASH
1 tin corned beef
2 T. cooking oil
6 large baking potatoes (boiled in skins)
1 large onion
Salt and pepper
In skillet crumble corned beef into cooking oil,
and thoroughly heat. Add peeled potatoes, and
mash with meat fork to chunky texture.
pepper to taste.
Salt and
Dice onion and stir into hash.
Cook covered for 5 mins.
Serves 4.
Serve with
barbecued green beans and whole wheat bread.
Precook the potatoes in the pressure cooker, with
1/2 c. water, at 10 lbs. for 15 mins. Just enough
to cook through, but not enough to make mealy.
Let cool while preparing the beef.
Betty Johnston
SPAGHETTI AND CRAB
,
1/4 cup olive or salad oil
1/2 cup chopped onions
1 teaspoon chopped garlic
1 teaspoon chopped parsley
1 teaspoon chopped celery
1 cup solid pack tomatoes
1 cup tomato sauce
1/4 cup sherry wine
1 teaspoon black pepper
2 teaspoons salt
1/2 teaspoon paprika
11/2 cups water
1 pound fresh or canned crab meat
1 pound spaghetti
Braise onions, celery, garlic, and parsley
in oil until golden brown. Add tomatoes,
tomato sauce, water and seasonings.
for
45 mins.
Simmer
Add crab meat and wine and
simmer a few minutes.
Cook spaghetti.
Drain but do not wash.
Add to sauce. Mix well. Pour on platter
and sprinkle with grated cheese. Serve
immediately. Serves 5 or 6 people.
(From Fishermen's Wharf)
PORK CHOP DINNER
6 pork chops, browned in 2 T. oil, on both
sides. Add to pork chops in the skillet, 6
sliced, unpeeled (but thoroughly scrubbed)
baking potatoes, sliced about 1/4" thick,
and 1 large onion, also sliced 1/4" thick.
Top with 1 can golden mushroom soup, and 1
soup can of water. Cover and simmer 45 mins.
Serves 6. Serve with sweet and sour cole slaw
and angel biscuits, or other hot bread.
EASY BRAN MUFFIN MIX
1 15 oz box raisin bran
5
3
5
2
cups flour
cups sugar
teaspoons soda
teaspoons salt
4
1
1
2
eggs
cup salad oil
quart buttermilk
cups chopped nuts
Mix flour, sugar, soda and salt in large bowl.
Mix eggs, oil, and buttermilk, beating well.
Add liquid mixture to dry mixture. Beat well.
Add raisin bran and nuts.
Dough will keep in refrigerator 6 weeks.
Also a handy recipe for serving a large group.
Bake muffins at 400° for 15-20 minutes.
QUICK PAN ROLLS
1 T. butter, melted
Preheat overn at 400°.
2 pkgs. flaky biscuits
Melt butter in 9" pan.
Gently shape biscuits into balls. Roll in butter.
Place in pan and bake 25 mins. (until brown).
QUICK CHEESE BISCUITS
2 c. Bisquick
1/2 grated cheese
1 c. milk
Mix and bake as drop biscuits at iOO ° until brown.
SUPREME SWISS STEAK
2 lb. round steak, cut into serving pieces
4 T. flour
2 T. oil
Salt and pepper
Brown floured and seasoned steak in oil, on both
sides.
Place in pressure cooker.
Add:
1 can tomatoes
1 chopped green pepper
1 small can mushroom bits
1 med. onion, chopped
Salt and pepper to taste.
salt.
Add sprinkle of garlic
Cook 25 mins. at 10 Lbs.
remove from heat, for ten mins.
cooker and serve over rice.
Let cool, but
Quickly cool
Serve with green
salad and a slice of:
THREE MINUTE
CUSTARD PIE
2 c. milk
1 c. sugar
4 eggs
4 T. margarine
1/2 t. vanilla
1/2 c. Bisquick
Mix in blender 3 mins.
stir.
Add coconut (1 c.) and
Pour into pie pan.
Bake 45 mins. at 350°*
makes its own crust, with coconut on top.
For variation add 1 c. raisins, soaked in hot water
for 5 mins. and substitute 1/2 c. sour cream for
1/2 c. milk.
Add 3 T. more sugar.
Or substitute 1 c. chopped peanuts for the coconut
for oeanut custard oie.
INSTANT FRUIT CUP
Mix 1 2-1/2 can of fruit cocktail with 1 pkg.
instant vanilla pudding. Let stand in refrigerator
until set.
Serve in Sherbert dish with dollop
of whipped cream or whipped topping.
BEV'S OLD ENGLISH CRISP
Mix 2 beaten eggs with 1-1/2 c. sugar, 1 c. flour,
2 t. baking powder, 1/2 t. salt.
Blend in 3/4
c. finely chopped black walnuts and 2 c. finely
chopped (unpeeled) apples. Spread in 13x9 greased
baking dish.
Bake 30 mins. at 350°.
Serve topped
with whipped topping.
APPLESCOTCH
1 can pie-sliced apples
1/2 pkg. butterscotch bits
1 T. quick-cooking tapioca
1/2 T. lemon juice
1/4
1/4
1/2
1/4
c.
c.
t.
c.
flour
sugar
cinnamon
margarine
Combine apples, butterscotch bits, tapioca in
1-qt. cassarole. Sprinkle lemon juice over the
top. Mix flour, sugar and cinnamon in small
bowl. Cut in margarine until texture of cornmeal.
Sprinkle over apple mixture.
mins.
Microcook 10-12
Serve warm with ice cream.
Serves 4.
FILLED PEARS
4 fresh pears, cut in half, cored and peeled.
Place in baking dish, cut,side up. Fill cavity
with chopped dates. Sprinkle with brown sugar,
grated coconut and butter. Pour 1/3 c. rose wine
over pears and microcook 12 mins.
before serving
Let stand
ICE CREAM TOPPINGS
Fudge
Melt stick butter or margarine in double boiler.
Add 1/2 c. smooth peanut butter.
chocolate-milk mix.
Add 4 T. instant
Stir until creamy.
Add
powdered sugar to get hot fudge consistency and
serve over ice cream.
Butterscotch
Melt butterscotch bits over double boiler,
add evaporated milk until consistency of thick
cream, add 1/4 c. powdered sugar and beat.
Strawberry
Thaw 1 pkg. frozen strawberries. Over very lot
heat, cook strawberries with 1 T. cornstarch until
consistency for ice cream topping. Let cool before
serving.
Cherry
Thaw 1 pkg. frozen cherriesi
Add 1 c. sugar and
cook over low heat with 1 T. cornstarch until
beginning to thicken.
Let cool before serving
over vanilla ice cream.
CHINESE NOODLE COOKIES
1 pkg. chocolate chips
1/2 pkg. butterscotch bits
Melt together in double boiler.
Pour over 1 large
can noodles mixed with 1 c. nuts.
well mixed.
Stir until
Drop by spoonfuls onto waxed paper.
Chill.
FRUIT DELIGHT
1 c. small marshmallows
1 c. drained pineapple tidbits
1 c. drained mandarin oranges
1 c. drained white" grapes
Mix with 1 c. sour cream.
Chill overnight.
FIVE CUP SALAD
1 c. small marshmallows
1 c. whipped topping
1 c. cottage cheese
1 c. chopped nuts
1 c. cooked fruit
1 pkg. gelatin flavored for the fruit chosen.
Mix well, but lightly.
Chill overnight.
COOK'S SALAD
1 head lettuce, broken into bite-size pieces
1 bunch endive, chopped
1 cucumber, diced
2 carrots, grated
4 chopped green onions
4 chopped radishes
1/2 c. finely shredded cabbage
1/2 green pepper, chopped
2 medium tomatoes
3 hard cooked eggs, sliced
6 slices bacon, fried and broken into pieces
Mix salad with herb French dressing.
with eggs and bacon.
Garnish
APPLE CABBAGE SALAD
2 c. chopped fresh apples with peel on.
1 c. shredded cabbage
1/2 c. raisins
Dressing:
1/2 c. mayonnaise
2 T. evaporated milk
2 t. sugar. Mixed well.
Toss salad with dressing and serve.
Ifjl lj lI Ijl III
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in compiling this book.
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