EverypersonsCookBook-BusyWomansQuickCooking.pdf

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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

7(4

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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
M 000 996 826

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Our sincere thanks to all the
members and friends of

Wichita Chapter of
NATIONAL ORGANIZATION FOR WOMEN

for contributions and assistance

in compiling this book.

Good meals start with good recipes. Good
recipes deserv^e the finest, freshest

ingredients...exactly the right herbs and
spices...accompanied by superb condiments
...finished ofi^ perhaps, with a great cup of
cofifee.

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