After a long hard day there is nothing better than to come home to a great meal ready and waiting with just a minimum of care and other fixings to complete for a quick sit-down.

         

MIXED MEAT AND

VEGETABLE CASSEROLE

• 1-1/2 pounds ground beef

• 2 cups diced potatoes

• 1 large onion, chopped

• 3/4 cup chopped green pepper

• 1 can (14-1/2-ounces) diced tomatoes, undrained

• 1 can (14-12-ounces) cut green beans, drained

• 1 can (14-1/2-ounces) whole kernel corn, drained

• 1 bottle (18-ounces) barbecue sauce

• 2 cups water

• 1/2 cup ketchup

• 1 can (14-1/2-ounces) tomato

   puree

• Salt and pepper to taste

In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a Dutch oven. Add remaining ingredients. Bring to a boil. Reduce heat; simmer for 1 to 1-1/2 hours or until potatoes are tender.

SOUTHERN BARBECUED BRISKET

• 1 fresh beef brisket (5-pounds)

• 1 cup water

• 1 cup ketchup

• 1/4 cup water

• 3 Tbsp. brown sugar

• 1 Tbsp. liquid smoke

• 2 tsp. celery seeds

• 1 tsp. ground mustard

• Salt and pepper to taste

Place brisket on a large sheet of heavy-duty foil; seal tightly. Place in a greased shallow roasting pan. Bake at 325 degrees for 2 to 2-1/2 hours or until meat is tender. Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Remove from the heat. Carefully open the foil to allow steam to escape, remove brisket from foil; let stand for 30 minutes. Thinly slice meat across the grain. Place in a ungreased 13×9-inch baking dish. Spoon sauce over the meat. Cover and bake for 1 hour or until heated through.

NOTE: This is a fresh beef brisket NOT a corned beef!

NUTTY OVEN-FRIED CHICKEN

• 1/2 cup evaporated milk

• 1 cup biscuit/baking mix

• 1/3 cup finely chopped pecans

• 2 tsp. paprika

• Salt and pepper to taste

• 1/2 tsp. poultry seasoning

• 1/2 tsp. rubbed sage

• 1/3 cup butter, melted

• 1 boiler/fryer chicken (3-5 pounds), cut up

Place milk in a shallow bowl. In another shallow bowl, combine the baking mix, pecans, and seasonings. Dip chicken pieces in milk, then coat generously with the pecan mixture. Place in a lightly greased 13×9-inch baking dish. Drizzle with butter. Bake, uncovered at 350 degrees for 1 hour or until chicken is golden brown and crispy and juices run clear. Makes 6 servings.

CILANTRO RICE NOODLES

WITH LIME AND PEANUTS

• 5 ounces rice-stick noodles

• 1 Tbsp. coconut oil

• 1/2 cup diced red onion

• 2 tsp. minced fresh ginger

• 1 Tbsp. fresh lime juice

• 1/4 cup chopped fresh cilantro

• 1/4 cup chopped dry-roasted peanuts

• Salt and pepper to taste

Cook noodles according to package directions. Heat oil in a skillet over-medium high heat. Add red onion; saute until softened, 3–5 minutes. Stir in ginger; cook until fragrant, 3 minutes. Toss the noodles with the onion mixture, lime juice, cilantro and peanuts; season with seasonings. Makes 6 servings.

HINT OF THE WEEK: Mix up a zingy oil and vinegar dressing to drizzle over crisp greens. Whisk together 3 tablespoons olive oil, 2 tablespoons white wine vinegar, 1/2 teaspoon minced garlic, 1/2 teaspoon Dijon mustard and 1/3 cup grated Parmesan cheese. Fresh and so tasty!

Patti Howerton is a retired accountant and caterer and can be reached at phowerton@ gmail.com