Desperation Dinners by Beverly Mills, Alicia Ross

By Beverly Mills, Alicia Ross

What's a Desperation Dinner?

How to feed your loved ones good while your wife is past due, the children are wasting it, and the puppy is scratching on the door. good points over 250 tempting, nutritious recipes that take superb good thing about comfort foods-from person quick-frozen bird breasts to chopped ginger in a jar-plus cutting edge options to chop time and "push" flavor.

Desperation Dinners Promise:

1. those recipes are usually not hard.
2. those recipes don't require pricey equipment.
3. those recipes don't lie-every one could be made in 20 mins, begin to finish.
4. anticipate to be operating, yet just for these 20 minutes.
5. those recipes style good.

A a bit of determined Cook's solution to "What's for Dinner?"

Skillet Shepherd's Pie
Topsail Spaghetti
Pork au Poivre
Chicken Chili Quesadillas
Garlic-Roasted Salmon
Buttered Rum-Glazed Ham
Fish Florentine
Confetti crammed Peppers
And whilst You're relatively Desperate
Southwestern poultry at the Spot
Minute Minestrone
Tuna and Fusilli Alfresco
Miracle Baked beef Chops
Practically ideal Peach Crisp

"The dinner hassle is solved! The Desperation women need to be stove-side in each busy home." -Nathalie Dupree, writer of Nathalie Dupree chefs speedy nutrients for Busy Days

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Place 1 baking sheet at a time under the broiler for 1 minute or until the cheese melts. Serve at once. Serves 6 (see Box) SPEEDY BEAN BLACK SOUP Every trendy restaurant seems to have black bean soup on the menu these days, and we've sam­ pled every one we've come across. Most o f these soups 1 teaspoon olive oil seem packed with ingredi­ 3/4 cup frozen chopped onions ents, yet we like this simple, 2 cans (15 ounces each) black beans straightforward recipe better 1 can (14'12 ounces) fat-free chicken broth than any we've tasted to 1 can(151/4ounces) corn kernels, drained 1 can(141/2ounces) Mexican-style stewed tomatoes 3 bay leaves 1 teaspoon bottled minced garlic date.

2. Add the garlic and broth, and raise the heat to high. Add the bouillon cube, cover the pot, and bring the broth to a boil. Uncover to add the Worcestershire, basil, and black pepper, and immediately re-cover after each addition. 3. While the broth is coming to a boil, drain and rinse the peas. Set aside. Uncover the pot, add the rice, and stir. Cover again, reduce the heat to medium, and let the rice cook until the broth is just absorbed, about 8 minutes. Add the tomatoes and drained peas and stir to mix.

Cut the sausage into 4 pieces, and cut the cabbage into 4 wedges. Remove the outer leaves and core from each quarter. 3. When the water is boiling, place the potatoes, cut side down, in a single layer in the pot. Lay the sausage pieces on top of the potatoes and place the cabbage wedges on the very top. Cover the pot and cook at a rolling boil for 15 minutes, or until the pota­ toes are tender. 4. Meanwhile, make the Mustard Butter Sauce (if using). 5. Remove the pot from the heat. Using a slotted spoon, divide the cabbage wedges, sausage pieces, and potatoes among four serving bowls.

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