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Try three meals you can make in minutes

Linda Sgrignoli wanted 30-minute recipes and five-ingredient recipes. The response was overwhelming, so this week the column will be devoted to the 30-minute recipes. Marjorie Dahl shares a recipe for chicken BLT wraps. Although the recipe calls for canned chicken, Marjorie says both frozen chicken tenders and leftover cooked chicken will also work well.

Karen Wenner shares easy Salisbury steak for Linda to try. Karen has successfully substituted crushed seasoned stuffing for the bread crumbs for a different flavor. Kate Mitchell offers a recipe for a beef and broccoli dish.

Recipe requests

Kris Gray would like a recipe for cassata cake. It is sometimes called Sicilian cake. Marcia Hentzler would like a hamantaschen recipe. It is a buttery cookie filled with prunes or fruit preserves, even chocolate, and is served for the Jewish holiday of Purim.

Send requests to You Asked For It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail [email protected] Put "Recipe request" in the subject line. Be sure to include your name, city and phone.


Chicken BLT Wraps

For: Linda Sgrignoli of Clearwater

From: Marjorie Dahl of St. Petersburg

1 (7-ounce) can Swanson's chicken breast

2 fajita-size flour tortillas,

6 to 7 inches in diameter

Bottled ranch dressing

Cheddar cheese, shredded

Green leaf lettuce

2 tomato slices

4 slices bacon, cooked to desired crispness

• For each tortilla: Heat tortillas for about 15 seconds, on high, in microwave if desired. Spread ranch dressing on tortillas, then cover with cheddar cheese. Top with lettuce, sliced tomato and a generous helping of chicken breast. Add 2 slices bacon and more ranch dressing on top. Roll up, wrap fashion.

Serves 2.


Easy Salisbury Steak

For: Linda Sgrignoli of Clearwater

From: Karen Wenner of Palm Harbor

1 pound ground beef

cup Italian seasoned bread crumbs

2 tablespoons finely chopped onion

1 egg, beaten

1 tablespoon vegetable oil

1 (12-ounce) jar beef gravy

1 (4.5-ounce) jar sliced mushrooms, drained, optional

4 cups hot mashed potatoes

• Mix beef, bread crumbs, onion and egg thoroughly. Shape firmly into 4 patties, ½ inch thick. In medium skillet over medium-high heat, heat oil. Add patties and cook 10 minutes or until browned. Set aside. Pour off fat.

• Add gravy and mushrooms to skillet. Heat to a boil. Return patties to pan. Reduce heat to low. Cover and cook 5 minutes or until patties are no longer pink. Serve with potatoes. Spoon gravy over patties and potatoes, if desired.

Serves 4.


Beef and Broccoli

For: Linda Sgrignoli of Clearwater

From: Kate Mitchell of Tampa

1 pound boneless top round steak, ¾-inch thick

2 tablespoons cornstarch

1 (14.5-ounce) can beef broth

1 tablespoon packed brown sugar

1 tablespoon soy sauce

Cooking spray

¼ teaspoon garlic powder

¼ teaspoon ground ginger

4 cups broccoli flowerets

4 cups hot cooked rice

• Slice beef into very thin strips. In bowl mix cornstarch, 1 cup broth, brown sugar and soy until smooth. Set aside.

• Spray medium skillet with cooking spray and heat over medium high heat 1 minute. Add beef in 2 batches and stir-fry until browned. Set beef aside.

• Add remaining broth, garlic powder, ginger and broccoli. Heat to boil. Reduce heat to low. Cover and cook 5 minutes or until broccoli is tender-crisp.

• Stir cornstarch mixture and add to broccoli. Cook until mixture boils and thickens, stirring constantly. Return beef to pan. Heat through. Serve over rice.

Makes 4 servings.

Try three meals you can make in minutes 04/08/08 [Last modified: Tuesday, April 8, 2008 5:30am]
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