Pot Luck

Pot Luck

by Mable Hoffman, Jan Robertson, Jan Robinson
     
 
Beloved cooking authority Mable Hoffman brings a whole new collection of original one-pot dishes to the cook on the go. These all-in-one-dish entrees include delicious salads, hearty soups, filling sandwiches and meatless main dishes. Pot Luck also revamps many of the casseroles of yesterday using contemporary flavors and ingredients. And whether they're

Overview

Beloved cooking authority Mable Hoffman brings a whole new collection of original one-pot dishes to the cook on the go. These all-in-one-dish entrees include delicious salads, hearty soups, filling sandwiches and meatless main dishes. Pot Luck also revamps many of the casseroles of yesterday using contemporary flavors and ingredients. And whether they're cooked on the stovetop, in the oven, or in small appliances like the slow cooker or electric skillet, Mable Hoffman's recipes make delicious meals easier to cook-and clean up-than ever before. Among Pot Luck's tempting recipes are:

* Fresh Tomato Chili with Beans
* Asparagus Cheese Pie
* Taste-of-the-Orient Omelet
* Italian Pasta Shell Salad
* Mango-Mustard Chicken
* Thai-style salmon
* Turkey, Fennel, and Pasta toss
* and more.

Editorial Reviews

KLIATT
One-dish meals are the mainstays of many households. These reliable standard dishes can be used for a wide range of options from entertaining to family dining. New York Times best-selling author Hoffman brings a whole new collection of one-pot dishes to the cook on the go. She also revamps many of the casseroles of yesterday using contemporary flavors and ingredients. Recipes range from easy weeknight dinners to those special enough for company. Some examples: Bacon, Cheese and Tomato Pasta Bake; Creamy Basil Pasta; Chicken and Sausage Jambalaya; Enchiladas Verde; South Seas Chicken Pizza; Tortilla Sausage Strata; and Mango Mustard Chicken. All the recipes are for complete meals; some can be assembled ahead and baked just before serving. All ingredients are readily available and the recipes are all easy to prepare. Hoffman, a professional home economist, has written many other cookbooks. She received the R.T. French Tastemaker award four times, and is the president of Hoffman Food Consultants. This is a great no-nonsense basic cookbook that is sure to be popular. KLIATT Codes: JSA—Recommended for junior and senior high school students, advanced students, and adults. 2000, Berkley/HP Books, 201p, index, 24cm, 00-033510, $15.00. Ages 13 to adult. Reviewer: Shirley Reis; IMC Dir., Lake Shore M.S., Mequon, WI, March 2001 (Vol. 35 No. 2)

Product Details

ISBN-13:
9781557883193
Publisher:
HP Trade
Publication date:
09/12/2000
Edition description:
1 ED
Pages:
208
Product dimensions:
7.46(w) x 9.28(h) x 0.63(d)

Read an Excerpt




Chapter One


Easy Weeknight
Dinners


When a phone call to order a pizza seems to be the only solution to
dinner, think again. After a long day at work, turn to one of these
recipes for the answer. Smoky Sausage & Beef Pasta goes together
in a snap. Get a head start on Gingered Shrimp Skillet by
marinating and refrigerating shrimp in the morning and
completing it that evening. Or make Taste-of-the-Orient Omelet, a
quick-to-fix dish filled with fresh vegetables.


* * *


Baked Egg Rolls
Chicken & Orzo with Tropical Salsa
Fennel Turkey Toss
Gingered Shrimp Skillet
Hot German Potatoes & Knockwurst
Pacific Pesto Grilled Halibut
Quick Alfredo Noodle Bake
Smoky Sausage & Beef Pasta
Speedy Frittata
Taste-of-the-Orient Omelet
Turkey Polenta
Halibut with Fennel & Sun-Dried Tomatoes
Thai-Style Salmon
Tuscan-Style Turkey Special
Speedy Sausage Dinner
Macaroni with Sun-Dried Tomatoes & Goat Cheese
Turkey Tomato Sauté with Pasta


Baked Egg Rolls

MAKES 4 SERVINGS


These egg rolls are baked in the oven but they look steamed because they are not browned.


¾ pound boneless turkey breast, cut into 2 x ½ inch strips
1 tablespoon vegetable oil
2 tablespoons soy sauce
2 tablespoons cornstarch
1 cup chicken broth
1 to 2 baby bok choy, thinly sliced (about 2 cups)
1 (8-oz.) can sliced bamboo shoots,drained
2 green onions, sliced
4 mushrooms, sliced
8 (6 x 7-inch) egg roll wrappers
3 tablespoons hoisin sauce


Preheat oven to 350F (175C). Heat the oil in a 10-inch skillet over medium-high heat. Add the turkey; cook, stirring, until no longer pink, 2 or 3 minutes.

Combine the soy sauce, cornstarch, and broth in a small bowl; add to skillet. Cook, stirring, until slightly thickened and bubbly. Stir in the bok choy, bamboo shoots, onions, and mushrooms. Cook, stirring, until bok choy is softened, 1 to 2 minutes; cool slightly.

Place ½ cup of the turkey mixture diagonally along the center of an egg roll wrapper. Fold the bottom corner over the filling, then fold in the 2 corners. Starting at the bottom, roll up. Place, seam side down, in an 11 x 7-inch baking dish. Repeat with remaining turkey mixture and wrappers. Brush tops of rolls with hoisin sauce. Cover and bake 15 to 20 minutes, or until wrappers are cooked and filling is hot.


Chicken & Orzo with Tropical

MAKES 4 OR 5 SERVINGS


Quick chicken accented with a fruity island-inspired salsa.


1 tablespoon vegetable oil
1 pound boneless, skinless chicken breasts, cubed
1 clove garlic, minced
1 (8-0z.) jar or can prepared salsa (about 1 cup)
¾ cup chicken broth
1 medium red onion, chopped
¾ cup uncooked orzo pasta

TROPICAL SALSA

1 mango, peeled and chopped
1 avocado, peeled and chopped
2 tablespoons chopped fresh cilantro


Heat the oil in a large skillet over medium heat. Add the chicken and sauté, stirring occasionally, until brown on all sides. Stir in the garlic, prepared salsa, broth, red onion, and orzo. Cover and simmer about 12 minutes, or until the orzo is tender.

Meanwhile, make the Tropical Salsa: Combine the mango, avocado, and cilantro in a medium bowl.

Serve the chicken and orzo with the Tropical Salsa.


Fennel Turkey Toss

MAKES 4 SERVINGS


Using turkey sausage cuts the calories but not the flavor. Often used in Italian cooking, fennel has a slight anise or licorice flavor.


2 medium fennel bulbs with tops
1 tablespoon vegetable oil
1 small onion, chopped
¾ pound bulk sweet Italian turkey sausage
1 (15- to 16-oz.) can diced tomatoes, with juice
1 (8-oz.) can tomato sauce
½ teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon dried Italian herbs
8 ounces uncooked wide egg noodles


Remove the top leaves from the fennel. Chop and set aside 1 tablespoon for garnish. Finely chop the fennel bulbs.

Heat the oil in large skillet over medium heat. Add the fennel and onion; cook, stirring, until fennel is softened, 5 to 10 minutes. Add the sausage; cook over medium heat, stirring to break up, until brown, 5 to 10 minutes. Add the tomatoes, tomato sauce, salt, pepper, and herbs. Simmer, covered, until the vegetables are tender and sauce has thickened, 20 minutes.

Meanwhile, cook the pasta according to package directions. Drain; serve the sauce over cooked pasta. Sprinkle with reserved fennel tops.


Gingered Shrimp Skillet

MAKES 4 SERVINGS


For a quick meal at the end of a busy day, marinate the shrimp in the morning and finish the recipe that evening.


3 tablespoons soy sauce
1 tablespoon ketchup
1 teaspoon grated fresh ginger
1 clove garlic, minced
¾ pound uncooked medium shrimp
1 cup uncooked long grain white rice
1 tablespoon vegetable oil
1 yellow zucchini or pattypan squash, quartered and thinly sliced
1 yellow bell pepper, thinly sliced
3 tablespoons cornstarch
1 cup chicken broth
4 green onions, cut into 1-inch pieces
1 cup sugar snap peas


In a medium bowl, combine the soy sauce, ketchup, ginger, and garlic. Remove and discard the shells from the shrimp. Add the shrimp to the marinade; stir until well coated. Cover and refrigerate 2 or 3 hours or overnight.

Cook the rice according to package directions.

While the rice cooks, heat the oil in large skillet over medium-high heat. Drain the shrimp; reserve the marinade. Add the shrimp, squash, and bell pepper to the skillet. Stir-fry 3 to 4 minutes. Stir the cornstarch into the reserved marinade and stir into shrimp mixture with the broth, onions, and peas. Stir-fry over medium heat 2 to 3 minutes, or until slightly thickened and bubbly. Serve over rice.


Hot German Potatoes & Knockwurst

MAKES 4 SERVINGS


A flavorful sauce turns meat and potatoes into a satisfying meal.


4 to 5 large red-skinned potatoes
3 slices bacon, chopped
1 small onion, finely chopped
1 tablespoon all-purpose flour
1 tablespoon sugar
1 teaspoon dry mustard
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup white wine vinegar
½ cup beef broth
½ teaspoon celery seeds
4 knockwurst or bratwurst (about 12 ounces total)
2 tablespoons chopped fresh parsley


Cover the potatoes with water in a medium saucepan. Bring to boil; simmer until tender, 25 to 30 minutes. Drain, cool slightly, and cut into slices. Place the slices into a large heatproof bowl.

Fry the bacon in a medium saucepan over medium heat until almost crisp. Add the onion and cook until translucent, 5 to 10 minutes. Mix in the flour, sugar, mustard, salt, and pepper. Stir in the vinegar, broth, and celery seeds. Cook, stirring often, until thickened.

Meanwhile, heat the knockwurst according to package directions; cut each into 6 to 8 diagonal slices. Add the knockwurst to the potatoes. Pour the sauce over and toss to coat. Sprinkle with the parsley and serve warm.


Pacific Pesto Grilled Halibut

MAKES 4 OR 5 SERVINGS


A flavorful seafood dish, this is quick and easy to put together.


½ cup chopped fresh cilantro
1 clove garlic, minced
½ teaspoon freshly grated lime zest
1 tablespoon fresh lime juice
1 small jalapeño chile, seeded and chopped
1 tablespoon soy sauce
2 tablespoons vegetable oil
4 to 5 (about 1-inch-thick) halibut or swordfish steaks
2 (15-oz.) can whole new potatoes, drained


Preheat broiler. In a food processor or blender, combine the cilantro, garlic, lime zest and juice, chile, and soy sauce. Blend until mixed. With processor or blender running, gradually pour in the oil and process until thickened.

Place the fish steaks on a greased broiler pan. Brush top of each steak with the sauce. Coat the potatoes with remaining sauce; place in broiler pan with the fish.

Broil about 10 minutes, or until fish flakes with a fork.


Quick Alfredo Noodle Bake

MAKES 4 SERVINGS


This recipe takes advantage of timesaving convenience foods. It can be ready for the oven in just a few minutes with no chopping or precooking.


1 (12-oz.) bag broccoli slaw mix (shredded broccoli, carrots, and red cabbage)
1 (6-oz.) package refrigerated grilled chicken breast strips
1 (17-oz.) jar alfredo pasta sauce
½ teaspoon crumbled dried basil leaves
3 cups crisp chow mein noodles


Preheat oven to 350F (175C). Grease a 9-inch-square baking dish.

In a large bowl, combine the broccoli slaw, chicken, alfredo sauce, and basil. Spread half of the mixture in prepared dish. Sprinkle with half of the noodles. Spoon remaining broccoli-chicken mixture over the noodles. Top with remaining noodles.

Bake 20 to 30 minutes, or until hot and bubbly.


Smoky Sausage & Beef Pasta

MAKES 4 SERVINGS


A handy recipe for a quick-and-easy dinner, the delicious smoky flavor comes from the sausage.


½ pound lean ground beef
1 jalapeño chile, seeded and finely chopped
4 green onions, chopped
½ pound smoked sausage links, diced
1 teaspoon chili powder
2 (8-oz.) cans tomato sauce
8 ounces uncooked penne or macaroni


Brown the ground beef in a large skillet over medium heat, stirring to break up. Stir in the chile, onions, and sausage. Cook, stirring, 5 minutes. Add the chili powder and tomato sauce. Simmer about 10 minutes to blend flavors.

Meanwhile, cook the pasta according to package directions; drain. Spoon the sauce over the pasta and toss to combine.


Speedy Frittata

MAKES 4 SERVINGS


Forget takeout. This Italian-style omelet takes just a few minutes to prepare and is packed full of flavor.


8 ounces hot Italian sausage (about 2)
1 small onion, sliced
1 medium zucchini, chopped
1 medium red bell pepper, chopped
½ cup chopped mushrooms
6 eggs
½ cup (2 ounces) shredded Cheddar cheese


Remove casing from the sausage; crumble into a 10- to 12-inch skillet. Cook over medium heat, stirring to break up, 2 or 3 minutes. Stir in the onion, zucchini, and bell pepper. Cook until the onion is softened, 5 to 10 minutes. Stir in the mushrooms.

Slightly beat the eggs in a medium bowl; pour over the mixture in the skillet. Sprinkle with the cheese. Lift edges to let uncooked eggs run under. Cook over medium-low heat until eggs are set, about 5 minutes. Cut into wedges.

(Continues...)

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