Out Of The Frying Pan “¦

Cooking on the Go
By Janet Groene, F47166
April 2005

One burner and one pan can add up to a colorful, multi-ingredient meal with recipes such as these.

Noodlecakes And Gravy

The best bargain in the supermarket is ramen noodle packets. Here is a way to turn them into a crusty main dish with a creamy gravy.

2 3-ounce packets of chicken- or beef-flavored ramen noodle soup mix
3 eggs, lightly beaten
3 or 4 scallions, finely chopped, including the tender part of the green
2 tablespoons soy sauce, divided
Vegetable oil
2 tablespoons flour

In a large microwavable container, cook the noodles in water according to package directions. Drain well, reserving the broth. Mix the eggs, scallions, and 1 tablespoon of the soy sauce into the noodles. Heat the oil in a large skillet and fry the noodle mixture in half-cup portions, allowing room for them to spread, until golden on both sides. Add more oil as necessary. Remove the noodle patties to a platter and cover loosely with foil to keep warm while you make the gravy. Pour off all but 2 tablespoons of drippings from the skillet and stir in the flour to make a smooth paste. Gradually add the reserved broth, stirring constantly over low heat until it thickens. Stir in the remaining tablespoon of soy sauce. If you like a meatier cake, stir a cup of finely diced cooked beef or chicken into the noodle mixture. This recipe makes four servings. Complete the menu with fruited gelatin salad and a bowl of litchis “” a small, reddish fruit with a sweet, white flesh “” for dessert.

This recipe from The Sensational Skillet Cookbook ($16, Champion Press), is a true one-dish skillet meal. It answers the question of how much liquid to add to the skillet if you want to use macaroni without cooking it first in a separate pan.

1 pound lean ground beef
1 to 2 tablespoons cooking oil
1/4-cup diced onion
2 tablespoons fresh parsley, minced
6-ounce can tomato paste
1 cup canned, stewed tomatoes
2 cups water
1/2-teaspoon salt
1 teaspoon chili powder or to taste
8-ounce package macaroni
15-ounce can corn, drained
Shredded Cheddar cheese (optional)
Sour cream (optional)

Over high heat, quickly brown the ground beef in the cooking oil, spooning away the excess fat from the skillet. Add the onion, parsley, tomato paste, tomatoes, water, salt, and chili powder and bring to a boil. Stir in the macaroni. Cover; lower the heat setting; and cook another five to 10 minutes until the macaroni is tender. Stir in the corn and heat thoroughly. Spoon onto plates straight from the skillet. Serve as is or top each with shredded Cheddar cheese and a dollop of sour cream.

This toothsome, one-dish meal cooks in a skillet. The celery stays crispy and the water chestnuts add crunch. Light or regular sour cream, soup, and mayonnaise may be used.

10-1/2-ounce can condensed cream of chicken soup
1/2-cup sour cream
1/2-cup mayonnaise
3 cups cooked chicken, chopped*
2 cups celery, finely chopped
1/2-cup slivered almonds
4-ounce can water chestnuts, drained and chopped
1-1/2 cups French fried onion rings

In a large, nonstick skillet using a utensil that won’t scratch it, mix together the soup, sour cream, and mayonnaise. Add the chicken, celery, almonds, and water chestnuts. Cover and cook over a low flame until the mixture is heated through and is bubbly around the edges. Remove the cover, sprinkle with the onion rings, and let stand for five minutes. Spoon onto serving plates and complete the meal with rings of chilled cranberry sauce, deli coleslaw, and buttery dinner rolls.

*The meat from one deli-roasted chicken makes just the right amount. Leftover or canned chicken also may be used.

This giant pancake is just right for a light supper. To save time and waste, buy egg whites by the carton and read the label for equivalents. A small carton is usually equal to four whites. Use a 10-inch, nonstick skillet and these ingredients to make two servings.

8-ounce can sliced mushrooms, drained
1 small onion, diced
1 stalk celery, diced
1/2 red sweet pepper, diced
1/2 green sweet pepper, diced
1 tablespoon vegetable oil
8 egg whites
Salt, pepper
Approximately 1/2-cup grated mozzarella or other white cheese

Sizzle the vegetables in the oil over medium-high heat until they are tender and lightly browned. Shake the egg white cartons well; open; and pour carefully over the vegetables. Sprinkle lightly with salt, pepper, and the cheese. Cover and cook over very low heat just until the egg whites are firm. Slide onto a large plate or cutting board and use a pizza wheel to cut into four triangles. Serve two slices per person. Complete the menu with buttered whole wheat toast and a dessert of ginger snaps and individual cups of tapioca pudding.

1 pound lean ground lamb
2 medium carrots, chopped
1 large onion, chopped
2 ribs celery, finely diced
1 tablespoon sweet paprika
1 teaspoon ground cinnamon
1/8-teaspoon ground cloves
1 tablespoon vegetable oil
1 can ready-to-serve beef broth
1 tablespoon cornstarch or instant-blend flour
15-ounce can garbanzo beans, drained
1/2-cup dried apricots, snipped
1 bunch parsley, finely snipped
Salt to taste

In a large skillet, cook the meat, vegetables, and spices in the oil, stirring and breaking up the meat. Add 1/2-cup of the broth; cover; and cook over low heat until the carrots are tender. In a small cup, stir enough broth into the cornstarch to make a paste. Set aside. Stir the garbanzo beans and apricots into the meat mixture with the rest of the broth; cover; and simmer over low heat for 10 to 15 minutes until the apricots are plump. Stir the cornstarch mixture again and add to the meat, stirring over low heat, until the mixture thickens. Stir in the parsley. Serve in shallow soup plates with pita bread on the side. This recipe makes four to six servings. Complement with a simple salad of baby spinach with citrus dressing and a dessert of lemon yogurt spooned over canned peach halves.

Orange and chicken sing a delicious duet in this recipe that serves just two. Keep a bag of frozen green peas on hand so you can scoop out a few at a time to add color to dishes such as this one.

8-ounce boneless, skinless chicken breast
1 teaspoon vegetable oil
1 small onion, diced
1 medium carrot, diced
1 stalk celery, diced
1 teaspoon minced garlic
1 small can mandarin oranges
1 tablespoon orange or pineapple marmalade or jam
3/4-cup instant rice
1/3-cup frozen peas, thawed
Salt, pepper to taste

Cut the chicken into bite-size chunks and stir-fry it in the oil over high heat, gradually adding the onion, carrot, celery, and garlic. Cook until the chicken is brown. Reduce heat; cover; and simmer until the vegetables are tender. Drain the oranges and add water to the juice, if necessary, to make 3/4-cup liquid. Add the liquid to the chicken mixture, stir in the marmalade, and gently stir in the oranges. Bring to a boil; gently stir in the rice; and turn off the burner. Cover and let stand for five minutes until the rice is tender. Add the peas, adjust the seasonings, and serve. Complete the menu with sesame breadsticks, green salad, and a dessert of angel food cake sauced with chocolate syrup.

This recipe requires a Dutch oven or a large skillet with a high lid. The secret to stovetop baking is to use low-medium heat and a heavy-bottomed skillet. Don’t peek. You want even heating throughout, top and bottom. If you prefer a less-complicated dinner, skip the spinach stuffing and you’ll still have a complete meatloaf dinner atop the stove.

1 pound lean ground beef
2 slices fresh bread, cut into cubes
2 eggs
1 teaspoon salt
Dash pepper
10-ounce package chopped spinach, thawed and pressed very dry
1 tablespoon grated Parmesan cheese
4 medium potatoes, scrubbed
4 medium carrots, peeled and cut into chunks
1 large onion, peeled and cut into wedges
Worcestershire sauce

Put the ground beef, bread, one egg, salt, and pepper in a resealable plastic freezer bag and squeeze to mix well. Turn out onto a large piece of waxed paper or foil and press into a large circle. Place the spinach, the second egg, and the cheese in the same bag and knead to mix well. Form the spinach mixture into a ball and place in the middle of the meat circle. Bring up the edges of the meat to completely enclose the spinach and seal with moistened fingers. Place the meatloaf, seam-side down, on the bottom of a cold, well-greased, heavy skillet or Dutch oven. Surround the meatloaf with the vegetables and shake Worcestershire sauce generously over all. Cover; place over low-medium heat; and bake for 45 minutes. Uncover; turn the vegetables; check for doneness; and add a little water if necessary. Cover and cook for another 15 minutes. Using a large pancake turner, remove the meatloaf to a plate or cutting board for 10 minutes, keeping the vegetables warm in the skillet. Cut the meatloaf into wedges with a sharp (preferably serrated) knife and serve with the vegetables. This recipe makes four servings.

The secret to these juicy, meaty sandwiches is to buy shaved ham at the deli. Some markets now have pre-packaged shaved ham. If this is not available, ask the deli to cut the ham paper-thin to order. Remember, the better the ham, the better the result.

1 small onion, minced
1 small stalk celery, finely diced
1 small green bell pepper, finely diced
1 teaspoon vegetable oil
8-ounce can tomato sauce
1 tablespoon dark brown sugar
1 tablespoon cider vinegar
1 pound deli baked ham, shaved
Butter or margarine
Sandwich buns

In a roomy skillet over medium heat, fry the vegetables in hot oil until they soften, then stir in the tomato sauce, brown sugar, and vinegar. Bring to a boil, stirring well. Stir in the ham and heat thoroughly. Use a draining spoon to layer the ham onto lightly buttered buns. This recipe will fill four large kaiser rolls or six to eight small hamburger buns. Complete the meal with pineapple coleslaw, carrot sticks, stacked potato chips, and walnut fudge brownies for dessert.