Gooseberry Patch - Cook It Quick

Cook it Quick Dear Friend, Feeling short on time these days? If your busy schedule makes it tricky to get a home-cooked meal on the table, Cook it Quick is here to help! With over 300 quick & easy dishes to choose from, youll have no trouble at all serving mouthwatering recipes to please even the most finicky eaters. Weve gathered these tasty recipes into six chapters, each one chock-full of easy-to-make, quick-to-cook dishes. Youll find crowd-pleasing recipes such as Pull-Apart Pizza Bread and Bacon-Wrapped BBQ Chicken, and everyday family favorites like Chicken & Bowties and Homestyle Beef Pot Pie. From party food to soups & salads, sandwiches to dinners & desserts, Cook it Quick is brimming with recipes you can make in a jiffy. Start with the Grilled Meatloaf Sandwiches...we think theyre delicious! Lets get cooking! Jo Ann & Vickie Dedication For every busy cook, whether new to the kitchen or experienced, who wants a home-cooked meal in a jiffy! Appreciation Thanks to everyone who shared their very favorite quick & easy recipes with us! Gooseberry Patch An imprint of Globe Pequot 246 Goose Lane Guilford, CT 06437 www.gooseberrypatch.com 18008546673 Copyright 2015, Gooseberry Patch 9781620932155 First Printing, 2016 All rights reserved. No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without permission in writing from the publisher.

Printed in Korea. U.S. to Metric Recipe Equivalents Volume Measurements

1/4 teaspoon	1 mL
1/2 teaspoon	2 mL
1 teaspoon	5 mL
1 tablespoon = 3 teaspoons	15 mL
2 tablespoons = 1 fluid ounce	30 mL
1/4 cup	60 mL
1/3 cup	75 mL
1/2 cup = 4 fluid ounces	125 mL
1 cup = 8 fluid ounces	250 mL
2 cups = 1 pint =16 fluid ounces	500 mL
4 cups = 1 quart	1 L

Weights

1 ounce	30 g
4 ounces	120 g
8 ounces	225 g
16 ounces = 1 pound	450 g

Oven Temperatures

300 F	150 C
325 F	160 C
350 F	180 C
375 F	190 C
400 F	200 C
450 F	230 C

Baking Pan Sizes Square

8x8x2 inches	2 L = 20x20x5 cm
9x9x2 inches	2.5 L = 23x23x5 cm

Rectangular

13x9x2 inches

3.5 L = 33x23x5 cm

Loaf

9x5x3 inches

2 L = 23x13x7 cm

Round

8x1-1/2 inches	1.2 L = 20x4 cm
9x1-1/2 inches	1.5 L = 23x4 cm

Recipe Abbreviations

t. = teaspoon	ltr. = liter
T. = ounce
c. = cup	lb. = pound
pt. = pint	doz. = dozen
qt. = quart	pkg. = package
gal. = gallon	env. = envelope

Kitchen Measurements

A pinch = 1/8 tablespoon	1 fluid ounce = 2 tablespoons
3 teaspoons = 1 tablespoon	4 fluid ounces = 1/2 cup
2 tablespoons = 1/8 cup	8 fluid ounces = 1 cup
4 tablespoons = 1/4 cup	16 fluid ounces = 1 pint
8 tablespoons = 1/2 cup	32 fluid ounces = 1 quart
16 tablespoons = 1 cup	16 ounces net weight = 1 pound
2 cups = 1 pint
4 cups = 1 quart
4 quarts = 1 gallon

Marcia Marcoux, Charlton, MA 1 c. all-purpose flour 1 t. baking powder 1 c. milk 1 egg, beaten 1 c. shredded Cheddar chees 1-1/2 c. pepperoni, diced Combine flour, baking powder, milk, egg and cheese; mix well. pepperoni, diced Combine flour, baking powder, milk, egg and cheese; mix well.

Stir in pepperoni; let stand for 15 minutes. Spoon into greased mini muffin cups, filling 3/4 full. Bake at 350 degrees for 25 to 35 minutes, until golden. Makes 2 dozen.

Donna Roe, Merrimack, NH 1-1/2 lbs. can refried beans 18-oz. bottle barbecue sauce 20-oz. pkg. tortilla chips 2-1/4 oz. can sliced black olives, drained 2 8-oz. pkgs. shredded Mexican-blend cheese Garnish: sour cream Brown beef in a skillet over medium heat; drain. shredded Mexican-blend cheese Garnish: sour cream Brown beef in a skillet over medium heat; drain.

Stir in beans and barbecue sauce. Simmer until heated through, about 5 minutes. Spread tortilla chips evenly on an ungreased baking sheet. Spoon beef mixture evenly over chips. Sprinkle olives and cheese on top. Bake at 350 degrees for 15 to 18 minutes.

Garnish with sour cream. Makes 4 to 6 servings.

Michelle Golz, Freeport, IL 1 lb. ground beef 1 onion, chopped 2 10-oz. cans pizza sauce 1 T. fennel seed 1-1/2 t. dried oregano 1/4 t. garlic powder 2-1/2 c. shredded Cheddar cheese 2 c. shredded mozzarella cheese 2 loaves French bread, sliced and toasted Brown ground beef and onion in a skillet over medium heat; drain. shredded mozzarella cheese 2 loaves French bread, sliced and toasted Brown ground beef and onion in a skillet over medium heat; drain.

Add remaining ingredients except bread; simmer until cheese melts. Serve hot with bread slices for dipping. Serves 6 to 8. Quick tip Arrange nachos on a large oven-proof serving tray before popping them into the oven...one less pan to wash after the party!

Julie Dos Santos, Fort Pierce, FL 6 avocados, halved and pitted 3 T. lime juice 1/2 yellow onion, finely chopped 4 roma tomatoes, chopped 3/4 c. ranch salad dressing 1 T. salt, or to taste 1 T. pepper, or to taste 1 T. chili powder 1/2 t. cayenne pepper Garnish: fresh cilantro sprigs tortilla chips Scoop out avocado pulp into a large bowl; mash with a fork. cayenne pepper Garnish: fresh cilantro sprigs tortilla chips Scoop out avocado pulp into a large bowl; mash with a fork.

Add lime juice, onion and tomatoes; mix with a spoon. Add sour cream, salad dressing and seasonings; mix well. Cover with plastic wrap; refrigerate for at least 30 minutes. Garnish with cilantro. Serve with tortilla chips.

Megan Brooks, Antioch, TN 6 corn tortillas, each cut into 8 wedges kosher salt to taste Spread tortilla wedges on an ungreased baking sheet in a single layer. Megan Brooks, Antioch, TN 6 corn tortillas, each cut into 8 wedges kosher salt to taste Spread tortilla wedges on an ungreased baking sheet in a single layer.

Bake at 350 degrees for 8 to 10 minutes, until crisp. While still warm, spray each chip lightly with non-stick vegetable spray. Sprinkle salt lightly over both sides of chips. Makes 4 dozen.