Easy Recipes For When You Need A Quick Meal

KAY'S KORNER

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Payson is a popular place in the summer time, as those of us who have lived here for awhile will attest. We have become accustomed to having the kids and grandkids call and say, "Will you be home this weekend? We're driving up that way, and we thought we would stop by if you haven't planned anything else to do."

Of course it could be Aunt Margaret and Uncle Ed (whom you haven't seen or heard from for umpteen years), or old friends who were "just passing through" and want to say Hello" (for three or four days?).

Anyhow, you need to be prepared to fix a meal in a hurry and I have found just the answer to that problem, sent to me by Derus Media Service, Inc., Chicago, Ill.

Turkey breast garnished with fresh cranberries and pineapple on a bed of greenery is an easy to prepare gourmet centerpiece for any occasion, including a fun outdoor party or picnic. With a 3-pound turkey breast, fully cooked and served chilled, try the quick and easily prepared recipes listed below when you need a meal in a hurry.

Chilled-Dilled Potato Salad

10-12 small red potatoes, unpeeled

1/4 cup green onion, sliced

2 tbsp. dill

1 tsp. garlic powder

2 tsp. parsley flakes

1/2 tsp. salt

1/2 cup whipping cream

1/4 cup bell pepper, chopped Freshly ground pepper

Boil unpeeled potatoes until tender. Cut potatoes in quarters and cool. Place potatoes in a large bowl, add green onion and bell pepper. In a separate bowl, mix cream, dill, parsley, garlic, salt and freshly ground pepper to taste. Pour mixture over potatoes and gently stir to coat evenly. Chill for 2 hours.

Blueberry Cheesecake Parfaits

1/2 cup ricotta cheese

1/2 cup cream cheese

4 tbsp. sugar

2 cups fresh blueberries

4 tbsp. blueberry jelly

3/4 cup graham cracker crumbs

4 tbsp. thawed whipped topping

Blend first three ingredients with electric mixer until smooth; set aside. Combine blueberries, jelly, and stir gently. Evenly divide blueberry mixture into four parfait glasses ) or other decorative cup). Layer with 2 tbsp. ricotta mixture, 2 tbsp. graham cracker crumbs, followed by 2 more tbsp. of ricotta. Dollop with whipped topping. Refrigerate 1 1/2 hours. Makes 4 servings.

Spinach-Mandarin Salad

3 small cans of mandarin orange slices

1/2 cup Spanish onion, thinly sliced

1/4 cup red wine vinegar

2 tbsp. salad oil

2 tsp. dry tarragon

Coarsely ground pepper

8 cups lightly packed spinach leaves, washed and drained well

1 cup of walnuts, chopped

Drain oranges and set aside 3 tbsp. of the juice. Toss oranges, spinach, onion and walnuts in a large salad bowl. Set aside. Pour vinegar, oil and mandarin juice in a glass salad decanter or jar, add tarragon and shake vigorously. Toss mixture with greens and chill. Add leftover turkey to salad for a delicious lunch the following day.

(Note: Kay Loftfield is taking a much-deserved rest. The above column is reprinted from June 1993.)

Spilling the beans

Betty Lyons' sister in Minnesota sent her a recipe for Pinto Bean Bars. Betty is an inserter for the Payson Roundup, and she said not to put her name with this recipe, so please do not tell her I mentioned her name she will clobber me! She is so nice to share recipes she finds with me I do not want to ruin our relationship. Everyone who has tried this recipe says it tastes just like pecan pie and is delicious. You can bake it and have it on hand for snacks for company, if the kids and husband don't find it first!

Pinto Bean Bars

1/2 cup sugar

1 cup brown sugar

1/2 cup margarine

2 beaten eggs

1 cup heaping mashed pinto beans

1 unbaked pie shell

Mix ingredients well. Pour into unbaked pie shell. Bake at 375 degrees for 20 minutes, then bake for 25 minutes at 350 degrees or until knife comes clean. Garnish with pecans if desired.

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