Skillet Suppers

On this week’s menu, we have two recipes for meals prepared in the skillet. I like making skillet dishes because they’re usually quick and easy, and there’s only one pan to worry about washing. I got both of these recipes from the September 2001 issue of Pillsbury® Classic® Cookbooks and altered them just slightly to suit my needs.

Skillet Spanish Beef ‘n Rice proved to be a fast and simple meal that tastes pretty darn good, too. We all thought it was very tasty and felt that the zucchini added a nice seasonal touch to the dish. We gave this one four stars on our ratings scale. I’d suggest serving corn muffins and a tossed salad to complete the meal.

The second recipe, Autumn Skillet Supper, was also quick to prepare; however, it didn’t fare nearly as well in the taste department as the first recipe. Perhaps it was just us, but we found this dish to be quite bland and not very flavorful at all. We decided upon a 2-1/2 star rating for this one, and I won’t be making this skillet supper again. Maybe you’ll have better luck with it.

Have a good week and good eating!
Allison

Skillet Spanish Beef ‘n Rice

Makes 4-6 servings

Ingredients:
1 lb. ground beef
½ cup chopped green pepper
1 medium zucchini, quartered lengthwise, sliced
1 (8-oz.) can tomato sauce
1-1/2 cups water
½ tsp. salt
½ tsp. dried oregano leaves
½ tsp. chili powder
2 cups uncooked instant white rice

Preparation:
Brown ground beef in a large nonstick skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Stir in green pepper, zucchini, tomato sauce, water, salt, oregano and chili powder. Bring to a boil. Cover; cook over low heat for 2-3 minutes or until vegetables are tender. Stir in rice. Cover; cook over low heat for 5-8 minutes or until liquid is absorbed. Fluff with fork before serving.

Autumn Skillet Supper1/2

Makes 5 servings

Ingredients:
1 lb. ground beef
2 cups diced eggplant
½ cup chopped green pepper
2 medium tomatoes, chopped
1 garlic clove, minced
1 (14-1/2-oz.) can ready-to-serve beef broth
2 cups uncooked instant white rice
1 oz. (1/4 cup) finely shredded fresh Parmesan cheese
2 tsp. dried basil

Preparation:
Brown ground beef in a large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Stir in eggplant, green pepper, tomatoes, garlic and broth. Bring to a boil. Cover; simmer 5 or 6 minutes until vegetables are tender. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with a fork. Stir in cheese and basil.

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