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Sue Gregg's "Meals in Minutes" Cookbook

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Meals in Minutes, a whole foods, cost-saving convenience cookbook for singles as well as families. Cook once a month or once a week to fill your freezer with 26 low-fat/ high-fiber, ready-to-serve meals in minutes when time and energy are short. Enjoy variety with chicken, fish, ground turkey, bean and vegetarian recipes. Shopping and assembly lists. Index, 94 pages. The first edition of this book was titled Casseroles.

Sue Gregg's "Meals in Minutes" Cookbook

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  • Sue Gregg's "Meals in Minutes" Cookbook

Details

Spiral-bound: 98 pages Publisher: Eating Better Cookbooks (February 1997) Language: English ISBN-10: 1878272128 ISBN-13: 978-1878272126

Sample Recipe: Country Creole Peas 'n' Corn

AMOUNT: 6 to 8 Servings (8-9 cups or 2 1/2 qt container) 1. Soak peas in water 1-3 hours or overnight:
  • 2 cups (1 lb) uncooked black-eyed peas, rinsed
  • 8 cups water
2. Bring peas in water to boil, add seasonings and boil 3 minutes: reduce heat to simmer:
  • 1 bay leaf
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon rosemary leaves
3. Sauté vegetables in butter (optional for best flavor) or add uncooked onion and pepper directly to the peas as they simmer:
  • 2 tablespoons olive oil or melted butter
  • 1 onion, chopped
  • 1 green pepper, chopped
4. Continue to cook until peas are just tender, about 1 1/2 hours. Add more water, if needed. 5. Add remaining ingredients, stirring in the corn after recipe cools completely (just before freezing):
  • 14.5 oz can stewed tomatoes
  • 8 oz can tomato sauce
  • 1/2 stick (1/4 cup) butter (optional for added flavor)
  • 2 tablespoons honey
  • 1/2 teaspoons salt
  • 1 1/2 cups (7.5 oz) frozen corn
6. To reheat place frozen recipe in a saucepan over direct low heat. Add 2 cups water. When heat has thawed the dish completely, bring to a boil, lower to simmering and simmer 30 minutes. Add more water as needed. Recipe should be quite soupy. Remove bay leaf before serving.

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