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Plan and Prepare for Quick Meals at Home
By Bev Rankin
Whether you have a job away from home or just have a lot of community, family or church responsibilities, if you’re like me, you are always looking for quick ways to get good meals on the table.
If you are one of those that need to revamp your shopping for quicker meals, you might consider some of the following ideas:
1.  The very first step to quicker meals is the planning.  You have to invest a little of that precious time in planning.
2.  Always remember to keep meals simple.  Prepare fewer dishes, but plenty of each.
3.  When shopping for quick meals, keep in mind the canned meats, poultry and seafood available.  By combining one of those with a vegetable or pasta, you have a quick main dish.
4.  When buying commercially packaged main dishes, remember that individual portions (such as a frozen meat-vegetable pot pie) cook more quickly.
5.  Buy precooked ham, or partially cooked cereals rather than the long-cooking types.
6.  Buy cuts of meat in individual portions such as cubed meat for skewer broiling, fish sticks, etc.
7.  Purchase and keep on hand a supply of prepared or partially prepared foods such as dry mixes, quick cooking cereals, canned or dried soup concentrates, frozen or canned cooked meats, canned and frozen fruits and vegetables, crumbs and bread cubes, soups, sauces and toppings for desserts and main dishes.
To save time when preparing food, do the following:
1.  Transfer frozen fruits, main dishes and meals to the refrigerator early enough for proper defrosting.
2.  If family members are to start meals, have instructions on bulletin board or pad for their convenience.
3.  Clean and store greens in refrigerator for instant use.
4.  When using gelatin for salads or desserts, make them with one-half the quantity of hot liquid needed and the remaining with ice or very cold liquid.
5.  Shred fresh vegetables and cook in small amount of water for quick cooking.
6.  Use larger pieces of fruits and vegetables in salads.
7.  Use individual baking cups or casseroles to shorten cooking time.
8.  Use metal skewers to hasten cooking of meats and baked whole vegetables.
9.  Make up toppings and sauces that can be stored in refrigerator for quick use.
10.  When making such things as chili, casseroles, etc., make more than needed and store in freezer for another time.
The following is a quick and inexpensive meal you might enjoy.  While this recipe is in the oven, you can set the table, make the salad and dessert, and have it all done from start to finish in less than 45 minutes.  This is a great recipe for the newly married couple who are working on their budgeting skills as well as their cooking skills; for the college student who has just recently been trying to eat less junk food, but not lose valuable study time in the kitchen; and, the teenagers at home who want to surprise Mom and Dad with a dinner that’s on the table when they get home from work!

Corned Beef Bake
1/4 cup chopped onion
1/2 cup chopped celery
1 Tbsp. butter
1 can corned beef, cubed
1 can whole kernel corn (drained)
1 can cream of chicken soup
1 cup bread crumbs
1/2 cup milk or liquid from corn
Saute the onion and celery in the butter.  Add the cubed corned beef and corn.  Put into casserole and cover with soup mixture and milk that have been mixed together.   Sprinkle with crumbs and bake for 1/2 hour at 375 degrees F. or until golden brown.
 
I will be teaching a community education class on bread making on Saturday, April 19, 2008 at the LaVerkin Elementary School in La Verkin from 10 a.m. to noon.  Pre-registration is a must and will be open on a first come, first serve basis.  Please e-mail me at Bevsbread@yahoo.com for a registration form.  (If you don’t have access to the internet, please call me at 435-635-3366.)  The fee will be $7.00, at the door, to help defray costs.  I will be showing you how to make Bev’s basic recipe with all its many varieties.  There will be door prizes and lots of taste testing.  Recipe books will be provided for the recipes demonstrated.  Farmers Market is working with me so that you can purchased the type of yeast I use without traveling to St. George and also they are providing some of the door prizes.
Bev Rankin is a master food preserver and master gardener and has taught breadmaking for over 20 years. She now lives in La Verkin Utah. If you would like to submit a recipe to Bev she can be reached by email at bevsbread@yahoo.com

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