Make your own free website on Tripod.com

30 Minute Recipes

Onion Cheese Muffins
Mock Filet Mignon
Savory Meatballs with Sweet Peppers
Marshmallow Fudge Squares


Onion Cheese Muffins

1-1/2 cups biscuit/baking mix
3/4 cup shredded Colby or cheddar cheese, divided
1 egg
1/2 cup milk
1 onion, finely chopped
1 tablespoon butter or margarine
1 tablespoon sesame seeds, toasted (optional)

Combine biscuit mix and 1/2 cup cheese in a large bowl. In a small bowl, beat egg and milk. In a skillet, saute onion in butter until tender; add to milk mixture. Stir into cheese mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Top with sesame seeds and remaining cheese. Bake in a 400 degree oven for 20 minutes or until muffins test done. Cool in pan for 10 minutes. Serve warm.

Yield: about 6 muffins

TIP: I like to sprinkle some garlic powder to the batter for more flavor.

[Top]



Mock Filet Mignon

1-1/2 pounds lean ground beef
2 cups cooked rice
1 cup chopped onion
1 tablespoon Worcestershire sauce
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
6 bacon strips

In a large bowl, combine beef, rice, onion, Worcestershire sauce, salt, pepper and garlic powder. Mix well. Shape into six patties. Wrap a strip of bacon around each patty; fasten with a toothpick. Place in an ungreased shallow baking pan. Bake in a 450 degree oven for 20 to 30 minutes until meat is no longer pink.

Yield: 6 servings

[Top]



Savory Meatballs with Sweet Peppers

5 slices of firm-textured white bread
1/3 cup milk
1/4 cup grated Romano cheese
2 eggs
1-1/2 pounds ground beef or turkey
2 tablespoons chopped parsley
dash salt
dash pepper
1 cup plain dry bread crumbs
5 tablespoons oil
4 bell peppers, cut into strips
1 garlic clove, minced
2 tablespoons balsamic vinegar

In a medium bowl, soak bread in milk until soft. Squeeze to remove excess moisture and crumble into the bowl. Add cheese and eggs , mix well. Add meat, parsley, salt, pepper and mix until blended. Using about 3 tablespoons of the mixture for each, form into meatballs. Roll the meatballs in the dry bread crumbs. In a large skillet, heat 3 tablespoons of the oil over medium heat. Add the meatballs and cook, turning often, until browned all over, 10 to 15 minutes. Use a slotted spoon to transfer to paper towels to drain. Heat the remaining 2 tablespoons oil in the skillet. Add the bell peppers and garlic. Cook over medium heat, stirring often, until peppers are softened, about 10 minutes. Stir in the balsamic vinegar. Return the meatballs to the skillet. Cook, uncovered, stirring and turning the meatballs often, 5 minutes longer.

Yield: 6 servings

[Top]




Marshmallow Fudge Squares

1/2 cup shortening
3/4 cup sugar
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
2 tablespoons cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
1 (7 oz.) jar marshmallow creme

Cream together shortening and sugar until light and fluffy. Add eggs and vanilla. Sift together flour, cocoa, baking powder and salt. Add to creamed mixture, mixing well. Stir in walnuts. Spread in a greased and floured baking 11x7x1-1/2-inch baking pan. Bake in a preheated 350 degree oven for 30 minutes or until done. Immediately spread marshmallow creme enenly over the top. Cool in pan. Cut into squares.

Yield: makes about 28 squares

[Top]




Back to Beat the Clock Recipes