Quick & east

Southern Living, Sep 2001 by Vann, Patty M, Patrick, Eloise, Taylor, Carol, Kenan-Kidwell, Lynda

Deciding what to make for dinner is half the battle with nightly meals. Here's help.

t's an age-old dilemma: Your family wants delicious home-cooked meals, I and you want easy dishes that come from your pantry and refrigerator. What's a cook to do? We can solve both requests with these recipes. They'll have you serving supper in less than an hour, allowing your family to have a great meal and spend more time together. While the entree is cooking, prepare a salad or other side dish, and set the table. See? This dinner is a breeze. Patty M. Vann

SAUSAGE-POTATO PIZZA Serve with fresh fruit for dinner or breakfast

Eloise Patrick Sunnyvale Texas

NOTE: To make ahead, prepare dough as directed; layer with sausage, hash browns, and cheese. Cover and chill 8 hours. Add egg mixture, and bake at 4000 for 35 minutes or until golden.

BEEF CASSEROLE

Serve with a tossed green salad.

CHEESY MEXICAN CHICKEN Serve with shredded lettuce and guacamole.

NOTE: For testing purposes only, we used Mexican Style Rice-A-Roni.