Always Ready for Supper

Stir a few fresh ingredients into cupboard staples for sensational eats.

Opening a can of beans or peas all you need to get a meal underway on your busiest evenings. These recipes are on target for those times when you want to deliver lots of taste without much effort. You'll feel like Jack (minus the beanstalk): rich in magic beans. VICKI A. POELLNITZ

COOKTOP CASSOULET

MAKES 8 SERVINGS

PREP: 15 MIN., COOK: 50 MIN.

This recipe takes a little longer to prepare than others featured in this column, but the resulting flavors will taste like a traditional, slowly cooked oven version.

1 pound smoked sausage, cut into ½-inch rounds

4 skinned and boned chicken breasts, diced

1 large onion, chopped

1 green bell pepper, chopped

1 garlic clove, minced

1 (14.5-ounce) can diced tomatoes, undrained

1 bay leaf

1 teaspoon dried thyme

¼ teaspoon salt

¼ teaspoon pepper

2 (16-ounce) cans great Northern beans, undrained

¼ cup chicken broth

BROWN sausage in a large skillet over medium-high heat 10 minutes, stirring often. Remove with a slotted spoon, and drain on paper towels; set aside.

SAUTÉ chicken in hot sausage drippings in skillet 8 to 10 minutes or until done; remove with slotted spoon, and drain on paper towels.

SAUTÉ onion, bell pepper, and garlic in hot drippings in skillet 5 to 6 minutes or until tender. Stir in chicken, sausage, tomatoes, and next 4 ingredients. Bring to a boil, stirring occasionally; cover, reduce heat, and simmer 10 minutes. Stir in beans and broth. Cook, covered, 10 more minutes. Remove and discard bay leaf. Serve immediately. LINDA NIX

ARLINGTON, TEXAS

NEW YEAR'S LUCKY PEAS

MAKES 6 SERVINGS

PREP: 10 MIN., COOK: 30 MIN.

Serve these peas over rice for a hoppin' John-style good-luck meal. '

1 medium onion, chopped

2 tablespoons vegetable oil

1 cup chopped cooked ham

1 garlic clove, minced

2 (15-ounce) cans black-eyed peas, rinsed and drained

1 (14-ounce) can chicken broth

1 teaspoon rubbed sage

½ teaspoon dried thyme

½ teaspoon pepper

Toppings: chopped tomato, sliced green onions, pepper sauce

SAUTÉ chopped onion in hot oil in a medium saucepan over medium-high heat 3 minutes. Stir in ham and garlic, and sauté 3 minutes. Stir in peas and next 4 ingredients. Bring to a boil; reduce heat, and simmer, stirring occasionally, 20 minutes. Serve with desired toppings. JUDY BYARS

PITTSBORO, MISSISSIPPI

TEXAS CORNBREAD STICKS

MAKES 16 STICKS

PREP: 10 MIN., BAKE: 18 MIN.

1 cup yellow cornmeal

½ cup all-purpose flour

1 teaspoon salt

¼ teaspoon baking soda

¼ teaspoon ground red pepper

1 ¼ cups buttermilk

¼ cup butter, melted

1 large egg

1 tablespoon vegetable oil

COMBINE first 5 ingredients; make a well in center. Stir together buttermilk, butter, and egg. Add to flour mixture, stirring just until moistened.

HEAT cast-iron cornstick pans in a 450° oven 5 minutes or until hot. Remove pans from oven, and brush lightly with oil. Spoon batter evenly into hot pans.

BAKE at 450° for 18 minutes or until golden brown. Remove from pans immediately; cool slightly on wire racks. BETTY MCCRAY

KELLER, TEXAS

Copyright Southern Progress Corporation Jan 2006
Provided by ProQuest Information and Learning Company. All rights Reserved