Over a Cup of Coffee: Two quick supper recipes | CraigDailyPress.com

Over a Cup of Coffee: Two quick supper recipes

Diane Prather

Diane Prather

This has been a busy week with work and getting ready to bring the cows home from summer pasture. I'm planning on feeding the family and other helpers ham and potato salad so that won't be hard to get ready. However, with all that's going on, I haven't had a lot of time to write my column. And then Geraldine Coleman sent me another bunch of recipes, and the first two I read sound great. I can hardly wait to try them for supper. Thanks so much, Geraldine.

Easy Kids' Taco-MacEasy Kids’ Taco-Mac

Easy Kids' Taco-Mac

1 pound ground turkey

1 package (1.25 ounces) Lawry's Taco Spices and Seasonings

1 can (14 ½ ounces) whole peeled tomatoes, undrained and cut up

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1 cup water

8 ounces dry macaroni or small spiral pasta

½ cup sliced celery

1 package (8 ½ ounces) corn muffin mix

1 egg

1/3 cup milk

In a medium skillet, brown ground turkey until crumbly. Blend in the taco spices and seasonings, tomatoes, water, pasta and celery. Bring to a boil; reduce heat, cover and simmer 20 minutes. In a medium bowl, combine corn muffin mix, egg, and milk. Stir with a fork just to mix. Place meat mixture in a 2 ½-quart casserole. Spoon dollops of corn muffin mix on top. Bake in a 400 degree oven for 15 to 20 minutes or until golden. Sprinkle with grated cheese.

Saucy Beef and Zucchini SkilletSaucy Beef and Zucchini Skillet

Saucy Beef and Zucchini Skillet

1 medium onion, sliced

2 tablespoons butter or margarine

4 cups sliced zucchini (1/4 inch thick)

1 pound lean ground beef

1 cup Heinz Tomato Ketchup

¼ cup grated Parmesan cheese

2 teaspoons lemon juice

¼ teaspoon dried thyme leaves, crushed

¼ teaspoon dried oregano leaves, crushed

¼ teaspoon pepper

1 medium tomato, coarsely chopped

In a large skillet, sauté onion in butter until tender. Add zucchini and sauté 1 minute; remove and set aside. In the same skillet, brown beef; drain excess fat. Stir in ketchup, Parmesan cheese, lemon juice, thyme, oregano, and pepper. Add reserved onion and zucchini; stir in tomato. Simmer, covered, 10 minutes, stirring occasionally.

We have eaten a lot of zucchini this summer, and hopefully there will be a few more before there is a hard freeze. It's great to have another zucchini recipe. Thanks again, Geraldine. If you have recipes to share, call me at 970-824-8809 or write to me at Box 415, Craig 81626.

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