Stovetop suppers: Simply delicious

Stovetop suppers: Simply delicious
Without a slow cooker, without a microwave, without a grill/smoker larger than the car, without a pressure cooker, delicious meals can still be cooked.

Even if it conjures up cooking from the 1960's or 1970's, those ancient times now only preserved in history books, you can cook an evening meal after a hard day's work on the stovetop.

Here are some new ideas you might want to add to those heirloom handwritten recipes.

Salisbury Steak with Onion Gravy

1 egg

1 can (10-1/2 ounces) condensed French onion soup, undiluted, divided

1/2 cup dry bread crumbs

1/4 teaspoon salt

Pinch pepper

1-1/2 pounds ground beef

1/4 cup water

1/4 cup ketchup

1 teaspoon Worcestershire sauce

1/2 teaspoon prepared mustard

1 tablespoon all-purpose flour

2 tablespoons cold water

6 cups hot cooked egg noodles

Chopped fresh parsley, optional

In a large bowl, beat egg. Stir in 1/3 cup of soup, bread crumbs, salt and pepper. Crumble beef over mixture; mix gently. Shape into six oval patties.

In a skillet, brown patties over medium heat for 3 to 4 minutes on each side. Remove and set aside; drain. Add the water, ketchup, Worcestershire sauce, mustard and remaining soup to skillet. Bring to a boil. Return patties to skillet. Reduce heat; cover and simmer for 15 minutes or until meat is no longer pink. Remove patties.

Combine flour and water until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve patties and gravy over noodles. Garnish with parsley if desired. Yield: 6 servings.

(Recipe courtesy of "The Ultimate Ground Beef Cookbook," Reiman Publications)

Asparagus Beef Lo Mein

1 beef top sirloin steak (1 pound), thinly sliced

2 tablespoons olive oil

1 pound fresh asparagus, trimmed and cut into 2-1/2 inch pieces

1/4 teaspoon minced garlic

2-1/4 cups water, divided

2 packages (3 ounces each) beef ramen noodles

2/3 cup hoisin sauce

In a large skillet or wok, stir-fry beef in oil for 5 minutes or until meat is no longer pink. Add the asparagus and garlic; stir-fry for 2 minutes or until asparagus is crisp-tender.

In a small bowl, combine 1/4 cup water and 1/2 teaspoon seasoning from one ramen noodle seasoning packet; stir until dissolved. Add hoisin sauce; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. (Discard remaining seasoning from opened packet.)

In a large saucepan, bring remaining water to a boil; add ramen noodles and contents of remaining seasoning packet. Cook for 3 minutes. Remove from the heat; cover and let stand until noodles are tender. Serve with beef mixture. Yield: 4 servings.

(Recipe courtesy of "Taste of Home Almost Homemade 2012," Reiman Publications)

Three-Chili Turkey Tacos

1 pound ground turkey

1 small onion, chopped

1/3 cup chopped sweet red pepper

1/3 cup beer or nonalcoholic beer

1/3 cup chili sauce

1 can (4 ounces) chopped green chilies

3-1/4 teaspoons chili powder

1-1/2 teaspoons Worcestershire sauce

1 garlic clove, minced

1/4 teaspoon salt

1/8 teaspoon pepper

10 taco shells, warmed

1-1/4 cups shredded lettuce

2/3 cup shredded cheddar cheese

In a large skillet, cook the ground turkey, onion and sweet red pepper over medium heat until the meat is no longer pink; drain.

Stir in the beer, chili sauce, green chilies, chili powder, Worcestershire sauce, minced garlic, salt and pepper. Bring to a boil. Reduce the heat; simmer, uncovered, for 5 to 7 minutes or until heated through.

Spoon the turkey mixture into the warmed taco shells; top with shredded lettuce and cheddar cheese. Yield: 5 servings.

(Recipe courtesy of "Taste of Home Quick Cooking Annual Recipes, 2012," Reiman Publications)

Creole Shrimp & Sausage

1/2 cup water

1/2 cup chicken broth

1 cup quick-cooking bulgur

1/2 teaspoon chili powder

3/4 teaspoon Creole seasoning, divided

1/2 pound smoked sausage, cut into 1/4-inch slices

2 teaspoons olive oil, divided

1 medium onion, chopped

1 medium green pepper, chopped

2 garlic cloves, minced

1 can (16 ounces) kidney beans, rinsed and drained

1 can (14-1/2 ounces) diced tomatoes, undrained

1/2 pound uncooked jumbo shrimp, peeled and deveined

1/2 teaspoon Worcestershire sauce

In a small saucepan, bring water and broth to a boil. Stir in the bulgur, chili powder and 1/4 teaspoon Creole seasoning. Reduce heat; cover and simmer for 15 minutes or until tender.

Meanwhile, in a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm.

In the same skillet, saute onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, tomatoes, shrimp, Worcestershire sauce, sausage and remaining Creole seasoning. Cook for 3 to 5 minutes or until shrimp turn pink. Fluff bulgur with a fork; serve with sausage mixture. Yield: 4 servings.

Note: To make your own Creole seasoning, use 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

(Recipe courtesy of "Taste of Home Quick Cooking Annual Recipes, 2012," Reiman Publications)

Hamburger Macaroni Skillet

1-1/2 pounds ground beef

2 cans (10-3/4 ounces each) condensed tomato soup, undiluted

2 cups uncooked elbow macaroni

2 cups frozen mixed vegetables

1-3/4 cups water

1-1/2 to 2 teaspoons garlic powder

1 teaspoon dried basil

1/2 teaspoon dried oregano

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup, macaroni, vegetables, water, garlic powder, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until macaroni is tender. Yield: 6 to 8 servings.

(Recipe courtesy of "The Ultimate Ground Beef Cookbook," Reiman Publications)

Skillet Enchiladas

1 pound ground beef

1 medium onion, chopped

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1 can (10 ounces) enchilada sauce

1/3 cup milk

1 to 2 tablespoons canned chopped green chilies

Vegetable oil

8 corn tortillas

2-1/2 cups (10 ounces) finely shredded cheddar cheese, divided

1/2 cup chopped ripe olives

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, enchilada sauce, milk and chilies. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally.

Meanwhile, in another skillet, heat 1/4 inch of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels. Top each tortilla with 1/4 cup cheese and 1 tablespoon olives. Roll up and place over beef mixture, spooning some of mixture over the enchiladas.

Cover and cook until heated through, about 5 minutes. Sprinkle with remaining cheese; cover and cook until cheese is melted. Yield: 8 enchiladas.

(Recipe courtesy of "The Ultimate Ground Beef Cookbook," Reiman Publications)

Stovetop Mushroom Beef Patties

2 tablespoons milk

1 tablespoon Worcestershire sauce

1/4 cup dry bread crumbs

1 teaspoon salt, divided

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1 pound ground beef

1/2 pound sliced fresh mushrooms

1 teaspoon dried basil

5 tablespoons butter, divided

2 tablespoons all-purpose flour

1/2 cup half-and-half cream

1/2 to 3/4 cup water

1/4 teaspoon hot pepper sauce

1/4 cup shredded cheddar cheese

2 tablespoons chopped green onions

In a bowl, combine the milk, Worcestershire sauce, bread crumbs, 1/2 teaspoon salt, pepper and garlic powder. Crumble beef over mixture and mix well. Shape into three or four oval patties. In a large skillet, cook patties over medium heat until no longer pink.

In another skillet, saute mushrooms and basil in 2 tablespoons butter until tender; drain. Remove mushrooms with a slotted spoon and set aside.

In the same skillet, melt the remaining butter; stir in flour until smooth. Gradually whisk in the cream, 1/2 cup water, pepper sauce and remaining salt. Bring to a boil; cook and stir for 2 minutes or until thick and bubbly. Add enough remaining water to make a medium-thin sauce. Add reserved mushrooms; heat through. Serve over beef patties; top with cheese and onions. Yield: 3 to 4 servings.

(Recipe courtesy of "The Ultimate Ground Beef Cookbook," Reiman Publications)

Broccoli Tortellini Alfredo

1 package (9 ounces) refrigerated cheese tortellini

3/4 pound fresh broccoli florets

1 envelope Alfredo sauce mix

1-1/2 cups fat-free milk

2 teaspoons reduced-fat butter

1/8 teaspoon ground nutmeg

1/4 cup shredded Parmesan cheese

1/4 teaspoon pepper

Cook tortellini according to package directions, adding broccoli during the last few minutes. Meanwhile, in a small saucepan, whisk the sauce mix and milk. Add butter and nutmeg; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes, stirring constantly.

Drain the tortellini and broccoli; place in a large bowl. Stir in the Alfredo sauce, Parmesan cheese and pepper. Yield: 4 servings.

(Recipe courtesy of "Taste of Home Almost Homemade 2012," Reiman Publications)

Spicy Tomato Pork Chops

4 boneless pork loin chips (5 ounces each)

1 tablespoon olive oil

1 large onion, chopped

1 can (8 ounces) tomato sauce

1/4 cup water

2 teaspoons chili powder

1 teaspoon dried oregano

1 teaspoon Worcestershire sauce

1/2 teaspoon sugar

1/2 teaspoon crushed red pepper flakes

In a large skillet, brown pork chops in oi. Remove and keep warm. In the same skillet, saute onion until tender. Stir in the tomato sauce, water, chili powder, oregano, Worcestershire sauce, sugar and pepper flakes.

Return chops to the skillet. Bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until pork chops are tender. Yield: 4 servings.

(Recipe courtesy of "Taste of Home Quick Cooking Annual Recipes, 2012," Reiman Publications)