Weeknight favorites; readers pick Sunset's best-ever quick and easy dishes

Sunset, Jan, 2004 by Kate Washington

Spicy sausage to make ahead *

For Denise Knowles of Ridgefield, Washington, juggling kids and work means that "fast and easy dinners are on the top of [her] list." She's been making this chorizo since she found the recipe in the 1987 cookbook The Best of Sunset. Because her busy schedule means it's tough to get dinner on the table during the week, Knowles mixes up the chorizo on the weekend and freezes portions in zip-lock plastic bags. She then uses the sausage in quick breakfasts, lunches, and dinners such as her savory soft tacos, which she devised by adding potatoes, mushrooms, eggs, and cheese to the spicy chorizo.

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Mexican Chorizo

PREP TIME: About 10 minutes, plus 30 minutes to chill

MAKES: 2 pounds sausage; 6 to 8 servings

NOTES: You can shape the sausage into patties and pan-fry or broil them, or use the sausage in tacos (recipe follows).

      2 pounds ground lean pork
      1 clove garlic, peeled and minced or pressed
    1/4 cup red wine vinegar
      2 tablespoons chili powder
      2 tablespoons dried oregano
      1 tablespoon paprika
      1 teaspoon salt
    1/2 teaspoon ground cumin

In a large bowl, thoroughly mix pork, garlic, vinegar, chili powder, oregano, paprika, salt, and cumin. Cover and chill for 30 minutes before using (see notes).

Per serving: 312 cal., 72% (225 cal.) from fat; 20 g protein; 25 g fat (9 g sat.); 2.6 g carbo (0.7 g fiber); 374 mg sodium; 82 mg chol.

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Chorizo Soft Tacos

PREP AND COOK TIME: About 30 minutes

MAKES: 4 servings

Pour 1 tablespoon vegetable oil into a 10- to 12-inch frying pan over medium heat. When hot, add 1 pound Mexican chorizo (recipe precedes), 1 cup diced (1/4 in.) peeled russet potatoes, 1/4 cup sliced mushrooms, 1 tablespoon chopped green onion, and 1 tablespoon minced fresh jalapeno chili; stir often until meat is well browned and potatoes are tender when pierced, about 10 minutes (if potatoes aren't tender, add 1/4 cup water, cover pan, and cook until tender, 8 to 12 minutes longer). Pour in 2 large eggs, beaten to blend, and stir until eggs are firm, 1 to 2 minutes. Remove pan from heat and stir in 1 cup shredded jack cheese. Serve with warm flour or corn tortillas and shredded lettuce, sour cream, salsa, and chopped onions to add to taste.

Per serving: 745 cal., 53% (396 cal.) from fat; 37 g protein; 44 g fat (16 g sat.); 49 g carbo (3.4 g fiber); 895 mg sodium; 218 mg chol.

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RELATED ARTICLE: Weeknight survival guide

Along with recipes and revisions, many readers sent us their strategies for getting dinner on the table fast. Here are some of our favorite tips.

* Take advantage of prepared ingredients. Sue Zulauf of Roseville, California, buys peeled, deveined shrimp to save time making shrimp curry. Bagged prewashed greens are another great time-saver.

* Save trips to the grocery store by experimenting with what you have on hand. In salad recipes, Carol Murphy-Houck of Stanwood, Washington, substitutes white wine or lemon juice for vinegar. Other readers report that they adapt spices, flavorings, or even the meat in favorite recipes.