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60 Minute Recipes

Yummy Crab Salad
Sweet Potato Pie
Cowboy Chili
Easy Apple Pie Foldover

Yummy Crab Salad

1 cup uncooked small pasta
1 tablespoon vegetable oil
1 pkg. (8 oz.) imitation crab meat, chopped
3/4 cup chopped cucumber
3/4 cup chopped celery
3/4 cup chunky salsa
1/4 cup onion
1/4 cup green pepper
1/4 cup Italian dressing
1 tablespoon lemon juice
Salt and pepper to taste

Cook pasta according to package directions; drain and cool. In a large bowl, combine pasta and oil. Add remaining ingredients and toss. Refrigerate for at least 1 hour before serving.

Yield: 8 servings


Sweet Potato Pie

1 can (29 oz.) sweet potatoes or yams, drained
1 can (14 oz.) sweetened condensed milk
2 eggs
1/4 teaspoon ground nutmeg
1 (9-inch) frozen ready-to-use deep-dish pie shell, thawed

In a large bowl, beat sweet potatoes, milk, eggs and nutmeg until smooth. Pour into pie shell and bake in a preheated 350 degree oven for 60 minutes, or until the center is set. Allow to cool. Serve warm or chilled.

Yield: 6 to 8 servings


Cowboy Chili

2 large onions, chopped
2 lbs. boneless top round or sirloin steak, cut into 1/2-inch cubes
1 lb. ground beef
1 can (28 ounces) whole tomatoes in puree, undrained
1 can (15 to 19 oz.) red kidney beans, undrained
1/3 cup hot sauce
2 packages (1-1/4 oz. each) chili seasoning mix

Cook and stir onions in 1 tablespoon oil in large cooking pan; transfer to bowl. Cook steak cubes and ground beef in batches in 3 tablespoons oil until well-browned. Drain. Add onions, 3/4 cup water and remaining ingredients to pan. Heat to boiling, stirring. Reduce heat and cook, partially covered, 60 minutes or until meat is tender, stirring often.

Yield: Makes 10 servings

TIP: I halve this recipe when I cook for my husband and myself only. :-)


Easy Apple Pie Foldover

1-1/2 cups (2 medium) thinly sliced, peeled apples
1/4 cup firmly packed brown sugar
1 tablespoon water
1 tablespoon lemon juice
1 tablespoon flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 tablespoon butter or margarine
1 refrigerated pie crust, (from a 15 oz. pkg.) at room temperature
1 tablespoon water
1 egg

Combine apples, brown sugar, 1 tablespoon water and lemon juice in a medium saucepan. Cook over medium heat until bubbly, stirring occasionally. Reduce heat to low; cover and cook 6 to 8 minutes or until the apples are tender. In a small bowl, combine flour, sugar and salt; stir into apple mixture. Cook until mixture thickens, stirring constantly. Remove from heat; stir in vanilla and margarine. Cool 15 to 20 minutes.

Place unwrapped, unfolded pie crust on ungreased cookie sheet and press out fold lines. Spoon fruit mixture evenly on half of crust to 1/2-inch of edge. In small bowl, beat 1 tablespoon water and egg; brush over edges of pastry. Fold remaining side of crust over fruit turnover fashion, pressing edges to firmly seal. Flute edge and cut small slits in top of pastry. Brush top with egg mixture. Bake in a preheated 375 degree oven for 35 minutes or until crust is golden brown. Serve warm or cool.

Yield: 4 servings


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