Vickie - Meals In Minutes Cookbook

For sending us your quick & easy recipes and your very best ideas for trimming time, we thank you! Mary Forsythe
Frontenac, KS This picnic-perfect salad makes a great lunch too! 16-oz. pkg. rotini, cooked 8-oz. can tomato sauce 1 c. fresh basil, chopped 1 T. fresh oregano, chopped 1 c. sliced mushrooms 5 roma tomatoes, chopped 1 cucumber, chopped 1 sweet onion, chopped 2-1/4 oz. can sliced olives, drained Rinse pasta with cold water; pour into a serving bowl and set aside. can sliced olives, drained Rinse pasta with cold water; pour into a serving bowl and set aside.

Combine remaining ingredients; mix gently. Pour over pasta; toss to coat. Cover and refrigerate until serving. Makes 8 servings. Carol Hickman
Kingsport, TN

Sweet corn with a touch of honey... butter, melted 1/4 c. honey 1/2 c. all-purpose flour 2 eggs, separated 1/2 c. milk 1/4 t. salt 1/2 t. pepper Slice corn from cobs; set aside. pepper Slice corn from cobs; set aside.

Mix butter and honey together; add flour and egg yolks. Blend until smooth; add milk. Stir in corn, salt and pepper; set aside. Whip egg whites until stiff peaks form; gently fold into corn mixture. Pour into a greased 1-1/2 quart casserole dish; bake at 350 degrees for 45 minutes. Serves 4 to 6.

Remona Putman
Rockwood, PA

Broccoli, cauliflower, sweet peppers...use your favorite fresh veggies! 2 8-oz. tubes refrigerated crescent rolls 8-oz. pkg. cream cheese, softened 2 T. dill weed 2 T. seasoned salt 3/4 c. mayonnaise 3/4 c. mayonnaise-type salad dressing 1-1/2 c. assorted fresh vegetables, chopped 8-oz. pkg. shredded Cheddar cheese Spread out rolls to cover the bottom of a lightly greased baking sheet; bake at 375 degrees for 5 minutes. shredded Cheddar cheese Spread out rolls to cover the bottom of a lightly greased baking sheet; bake at 375 degrees for 5 minutes.

Set aside.. Blend cream cheese, dill weed, onion, seasoned salt, mayonnaise and salad dressing together; spread over crust. Arrange vegetables evenly over the top; press lightly into cream cheese mixture. Sprinkle with cheese; cut into squares to serve. Serves 24. Make assembly part of pizza-making fun! Roll out refrigerated biscuits to individual pizza-size crusts and bake until golden.

Pass them out to family members, set out the sauce, veggies, seasonings and cheese to top. Slice into quarters and dinners done! Faye LaRosa
McKeesport, PA

All the goodness if a tossed salad... its tastiest when made a day ahead! 8-oz. pkg. cream cheese, softened 1 c. sour cream 1 t. dried basil 1/2 t. garlic powder 1/2 t. onion powder 1/2 head lettuce, torn 2 tomatoes, chopped 1 cucumber, sliced 3 carrots, peeled and sliced 10 to 12 green onions, finely chopped 8-oz. pkg. shredded sharp Cheddar cheese 1 lb. bacon, crisply cooked and crumbled Blend first 6 ingredients together; cover and set aside. bacon, crisply cooked and crumbled Blend first 6 ingredients together; cover and set aside.

Layer lettuce, tomatoes, cucumber, carrots and onions in a 13"x9" serving dish; spread cream cheese mixture over the top. Sprinkle with Cheddar cheese; add layer of bacon. Cover and refrigerate until serving. Serves 12. When frying bacon for this salad, reserve a few pieces. its especially good in the summertime when veggies are abundant. 2 zucchini, thickly sliced 1 yellow squash, thickly sliced 8-oz. pkg. portabella mushrooms 2 t. olive oil, divided 1 t. balsamic vinegar 1 sweet onion, sliced 1 loaf sourdough bread, sliced 4 T. olive tapnade 1 red pepper, thickly sliced 1 green pepper, thickly sliced 1 yellow pepper, thickly sliced 1 c. spinach leaves 2 roma tomatoes, sliced 4 slices provolone cheese Combine zucchini, squash and mushrooms in a large bowl; toss with one teaspoon olive oil and vinegar. spinach leaves 2 roma tomatoes, sliced 4 slices provolone cheese Combine zucchini, squash and mushrooms in a large bowl; toss with one teaspoon olive oil and vinegar.

Grill or broil until roasted; set aside. Caramelize onion in remaining olive oil in a skillet over medium heat; set aside. Spread tops and bottoms of bread slices with olive tapnade; layer fillings evenly on half the bread slices. Top with remaining bread slices; grill or broil lightly on both sides. Makes 4. 6-oz. jar pitted green olives, drained 1 shallot, chopped 1 t. lemon juice 1/8 t. pepper 1/2 c. olive oil Pulse ingredients in a food processor until desired consistency is achieved. olive oil Pulse ingredients in a food processor until desired consistency is achieved.

Makes about 1/2 cup. Deidre sizer
Kettering, OH

So pretty served cold in half of a cantaloupe. 12-oz. pkg. bowtie pasta, cooked 1/2-lb. turkey breast, cooked and chopped 1/4 c. green pepper, chopped 1/4 c. red pepper, chopped 1/4 c. onion, minced 2 T. fresh chives, chopped 2 T. fresh parsley, chopped 1-1/4 c. mayonnaise 3 T. honey Rinse pasta with cold water; drain and set aside. honey Rinse pasta with cold water; drain and set aside.