Common Cuisine |

One-dish meals mean you can concentrate all your efforts on one dish, and your dinner is ready as soon as the dish is. Invent your own specialty using the following formula:

Choose one Sauce Maker:

• 1 can cream soup (mushroom, chicken, potato, asparagus, etc.)
• 1 can cheddar cheese soup (try fiesta nacho for kick)
• 2 cans diced tomatoes, undrained (try Italian or Mexican seasoned)

Choose one Vegetable:

• 1 can drained green beans, sweet peas, asparagus cuts and tips, corn, or chopped spinach
• 1 1/2 cups thawed frozen broccoli, corn, green beans, peas, or spinach.

Choose one uncooked pasta/rice:

• 2 cups elbow macaroni
• 1 cup regular rice
• 4 cups wide egg noodles
• 3 cups small pasta shells

Choose one protein:

• 2 (6 oz) cans tuna, drained
• 2 cups chopped cooked chicken, ham or turkey
• 1 pound ground beef, browned and drained

Choose one or more extras (optional):

• 1 (3 oz) can sliced mushrooms, drained
• ¼ cup sliced ripe olives
• ¼ cup chopped red or green bell pepper
• ¼ cup chopped onion
• ¼ cup chopped celery
• 1 (4½ oz) can chopped green chilies
• 1 packet taco seasoning mix

Choose one or two toppings:

• ½ cup shredded Mozzarella, Swiss, or Cheddar cheese
• ½ cup grated Parmesan cheese
• ½ cup breadcrumbs
• 1 cup cracker crumbs
• 1 cup herb-seasoned stuffing mix

Include all the Basics:

• 1 cup sour cream
• 1 cup milk
• 1 cup water
• 1 tsp salt
• 1/2 tsp pepper

Combine the Basics with Sauce Maker (omit sour cream and milk when using tomatoes). Stir in Vegetable, Pasta/Rice, Protein, and, if desired, Extras. Spoon into a lightly greased 13 x 9 baking dish.

Bake, covered, at 350° for 1 hour and 10 minutes. Uncover and sprinkle with toppings; bake 10 more minutes.

Makes 6-8 servings.

• 2 med onions, peeled and thinly sliced
• 1 clove garlic, minced
• 1 Tbsp olive oil
• 2 tsp cornstarch
• 2 (10½ oz) cans beef broth
• 1 bay leaf
• French bread slices
• ¼ cup shredded mozzarella cheese

Heat oil in medium pot over low heat. Saute onions about 10 minutes, until transluscent. Add garlic and saute another 5 minutes.

Preheat broiler. Add cornstarch and stir until fully absorbed into onion mixture. Add broth and bay leaf. Cook, covered, over medium heat for 15 minutes. Remove and discard bay leaf.

Place 2 broiler-safe bowls on a baking sheet. Ladle soup into bowls. Top with bread and cheese. Put the baking sheet into the oven and broil for 5 minutes until cheese melts.

Serves 2.

No longer do you have to be dependent on thinking ahead to have a box of mix packets on hand. You can make your own. This has saved me so many times I’ve lost count.

• 3 Tbsp dried minced onion
• 1½ Tbsp instant beef bouillon granules
• 1 tsp onion powder

• 3 Tbsp olive oil
• 3 cups sliced leeks, white and green parts
• 1 tsp minced garlic
• 6 cups chicken broth
• 1½ lbs potatoes, peeled and chunked
• salt and pepper
• 1/3 cup chopped fresh parsley
• 3 slices bacon, cooked crisp and crumbled (optional)

In soup pot, saute leeks in butter until tender; add garlic and cook 30 seconds. Add broth and potatoes. Cover and simmer 30 minutes, until vegetables are tender.

Remove from heat. Puree soup until smooth. Season to taste with salt and pepper. Ladle into soup bowls and garnish with parsley and crumbled bacon.

Serves 4 to 6