Gooseberry Patch - Speedy Suppers: Simple meals for a family-on-the-go, all in about 30 minutes or less!

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 Country Brunch Skillet Coleen Lambert
Casco, WI Bacon, potatoes and cheese combine to make a scrumptious meal! 6 slices bacon 6 c. frozen diced potatoes 3/4 c. green pepper, chopped 1/2 c. onion, chopped 1 t. salt 1/4 t. shredded Cheddar cheese In a large skillet over medium heat, cook bacon until crisp. shredded Cheddar cheese In a large skillet over medium heat, cook bacon until crisp.

Remove bacon; crumble and set aside. Drain skillet, reserving 2 tablespoons drippings in skillet. Add vegetables, salt and pepper to drippings; cook and stir over medium heat for 2 minutes. Cover and cook, stirring occasionally, until potatoes are tender and golden, about 15 minutes. Make 6 wells in potato mixture; break one egg into each. Cover and cook over low heat for 8 to 10 minutes, until eggs are completely set.

Sprinkle with bacon and cheese. Makes 6 servings. Check an egg for freshness in a snap! Place an egg into a pan of cool salted water. If it sinks to the bottom, its fresh. If it rises to the surface, time to toss it. oil 3 6-inch corn tortillas, cut into strips 1 onion, chopped 8 eggs, beaten 1 c. salsa 1/4 c. sour cream 2 green onions, chopped Heat oil in a skillet; add tortilla strips and onion. sour cream 2 green onions, chopped Heat oil in a skillet; add tortilla strips and onion.

Cook over medium heat until tortillas are crisp; pour eggs over the top. Cook over low heat for 4 to 5 minutes, or until eggs are cooked through. Top each serving with salsa, sour cream and green onions. Serves 4. Club soda will shine up stainless steel sinks in a jiffy! Use a cloth dampened with soda and rub sink until stains disappear. 3-oz. pkg. cream cheese, softened 2 T. powdered sugar 2 T. strawberry preserves 8 slices country white bread 2 eggs 1/2 c. half-and-half 2 T. sugar 4 T. butter, divided Combine cream cheese and powdered sugar in a small bowl; mix well. butter, divided Combine cream cheese and powdered sugar in a small bowl; mix well.

Stir in preserves. Spread cream cheese mixture equally over 4 slices of bread; top with remaining slices to form sandwiches. Whisk eggs, half-and-half and sugar together in a medium bowl; set aside. Melt 2 tablespoons butter in a large skillet over medium heat. Dip each sandwich into egg mixture, completely covering both sides. Cook 2 sandwiches at a time for one to 2 minutes per side, or until golden.

Melt remaining butter and cook remaining sandwiches as instructed above. Slice diagonally and serve. Serves 4. French toast is scrumptious topped with homemade whipped cream. For the fluffiest whipped cream possible, always make sure the bowl and beaters are chilled. 3/4 c. sugar 1/4 c. shortening 1 egg 1/2 c. milk 1 t. vanilla extract 1 c. all-purpose flour 1-1/2 t. baking powder 1/4 t. salt 1 T. butter, softened 3 T. powdered sugar 1 t. cinnamon Gradually add sugar to shortening, blending until fluffy. cinnamon Gradually add sugar to shortening, blending until fluffy.

Add egg; beat well. Stir in milk and vanilla; set aside. Mix together flour, baking powder and salt; stir into sugar mixture. Spread in a greased 9" round cake pan or 8"x8" baking pan. Bake at 375 degrees for 20 to 25 minutes. Remove from oven; immediately spread with butter.

Mix together sugar and cinnamon; sprinkle over top. Serve warm. Makes 6 to 8 servings. When brown sugar becomes hard, simply grate the amount needed in a recipea quick fix! Onion Frittata Linda Behling
Cecil, PA My mother and grandmother used to make this dish throughout the spring and summer and its a tradition that I continued to follow with my own children. 3 T. butter 1-3/4 c. onion, thinly sliced 8 eggs salt to taste Heat olive oil and butter in a non-stick skillet. onion, thinly sliced 8 eggs salt to taste Heat olive oil and butter in a non-stick skillet.

Add onion and saut over medium-low heat just until golden and tender. Add a little water if onion gets too dry; remove to small bowl and set aside. Beat together eggs and salt; stir into onion mixture. Pour egg mixture into skillet; cook over low heat just until golden. Turn over and cook other side until golden. Cut into wedges; serve warm or at room temperature.

Serves 4 to 6. Youll shed fewer tears if you peel an onion under cold running water. Try cutting the root end off the onion lastthat will help too! Egg-cellent Casserole Julie Grau
McKinney, TX This will bring everyone to the table! 1 lb. ground pork sausage, browned and drained 10-3/4 oz. can cream of mushroom soup 16-oz. shredded sharp Cheddar cheese 1 doz. eggs, scrambled Mix all ingredients together; pour into a greased 13"x9" baking pan. eggs, scrambled Mix all ingredients together; pour into a greased 13"x9" baking pan.

Bake at 350 degrees for 20 to 25 minutes, or until eggs are set. Serves 6 to 8. Ham & Feta Cheese Omelet Holly Jackson
Saint George, UT All I can say is Mmm! 2 eggs, beaten 1/4 c. feta cheese, crumbled 1/4 c. cucumber, diced 2 T. cooked ham, cubed salt and pepper to taste Garnish: salsa Combine all ingredients except salsa in a bowl; mix well. cooked ham, cubed salt and pepper to taste Garnish: salsa Combine all ingredients except salsa in a bowl; mix well.

Pour into a lightly greased skillet; cook over low heat until set. Fold over; transfer to serving plate. Serve with salsa. Makes one serving. Make your fine china sparkle! Rinse it in a solution of 1/2 cup borax and warm water. Rinse well with clear water, then dry.

Beefy Potato Cakes Zoe Bennett
Columbia, SC Make it fastuse leftover roast beef and mashed potatoes from Sunday dinner! 1 T. oil 1 onion, chopped 2 c. mashed potatoes 1 c. roast beef, shredded salt and pepper to taste Heat oil in a large skillet over medium heat; add onion and cook until tender. Transfer onion to a medium bowl; mix with potatoes, beef, salt and pepper. Form into 8 patties; return to skillet and cook over medium-high heat until golden on both sides.

Makes 8 servings. Moms Texas Hash Ginger OConnell