Four Ingredient Dishes

You're tired, rushed for time, and your family's hungry. It's times like these that going through a drive-thru looks tempting. Or ordering pizza. Or serving cold cereal and milk for dinner. (Guilty on all charges, I'm afraid.) But you can whip together something edible with just a few ingredients on hand. Have a few of these in the pantry so you'll have them on hand. These recipes are also good for students who may be short on time, money, kitchen space, or culinary skills.

*Pork & Bean Stew* Kids seem to really like this.

1 can of pork & beans ½ lb ground hamburger or ground pork 3 T. mustard (or to taste) 3 T. ketchup (or to taste)

In a heavy saucepan, brown your meat and drain. Add the can of pork & beans and the mustard and ketchup. Heat through. Goes well with either tortillas or corn bread.

*Chinese Chicken and Noodles* Quick to throw together, but you may need to watch the salt content.

1 lb chicken, chopped 1 T. oil 1 pkg. frozen peppers and snow peas 2 packages of ramen noodles (your favorite flavor)

Stir-fry (quickly cook) the chicken in hot oil. Cook the vegetables according to the package directions. (I like to microwave mine). Boil the ramen noodles according to the package (normally around 5-7 minutes) and drain. Stir the noodle seasoning into the noodles *after* draining them. Top the noodles with the chicken and the vegetables. Serve with soy sauce or teriyaki sauce.

*Homemade Macaroni and Cheese* Has more *umph* than the box stuff. No yellow, powdery stuff in here.

1 c. milk 1 ½ c. shredded cheese (I like cheddar best. Although pepper-jack does fine for a change) 2/3 c. cottage cheese 2 ½ c. cooked elbow macaroni.

In a blender mix the milk and cheeses. Pour in bowl and mix in the macaroni. Pour into a greased or non-stick 1 ½ qt. baking dish. Back at 350 deg for one hour.

*Pepperoni & Noodle Salad* A great lunch dish. Make this the night before with leftover noodles.

8 c. cold noodles (spaghetti, macaroni, whatever you like) 1 c. Italian salad dressing 8 oz pepperoni, thinly sliced 1 green pepper, thinly sliced

Mix all of the ingredients together and let marinate in a covered container in the refrigerator for at least 5 hours. Good with crusty French bread.

*Chicken Mexican Rice*

2 chicken breasts, sliced ½ package taco seasoning 1 c. uncooked rice 1 (14 oz) can vegetable broth

Put about 2 T of the broth into the saucepan and saute the chicken in the hot broth. Add the taco seasoning and the rice and heat through without scorching. Pour in the rest of the broth and bring to a boil. Cover, reduce heat and simmer for 30 minutes.

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