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Fore! 9 Golf-Inspired Easy, Frugal Main Dish Recipes for People Who Don't Have Much Time to Spend in the KitchenCompiled by Vicki McClure Davidson
Golfers devote a lot of time on the course, on the practice range, or watching golf tournaments on TV. They can't spend a lot of time in the kitchen, nor do they want to. The same is true for many busy parents, busy students, busy athletes, busy volunteers, or busy career folks.
Inspired by the time demands put on golfers, here are a number of quick, easy, frugal recipes for whipping up a quick main course for the family or friends who pop over after a round of 9 or 18 holes.
All these recipes are from the 1998 The Golf Cookbook, Easy Recipes for People Who Would Rather Golf Than Cook, by Sharon Gerardi and Nadine Nemechek.
I checked out this cookbook recently, and got a real kick out of some of the recipe titles — they are all inspired by golf courses or elements of the game.
While I don't golf, I know many people who do, including my dad, and most of these recipes take little time to prepare. Many of them cook while you're away. These dishes should be a hit with young finicky eaters, as well as others who want to save money in the kitchen, but don't have the time to make everything from scratch.
Chicken in the RoughTastes like a whole chicken dinner in one dish.
- 1 pkg (6 oz.) stuffing mix for chicken with flavor packet
- 1-1/2 c. hot water
- 6 boneless skinless chicken fillets
- 6 slices reduced-fat Swiss cheese
- 1 can (4 oz.) sliced mushrooms, drained
- 1 can (10-3/4 ox.) reduced-fat cream of mushroom soup
- 1/4 c. dry white wine or milk
Preheat oven to 375 deg. F. In a 8 x 12-inch baking dish that has been coated with no-stick cooking spay, combine the stuffing mix, flavor packet, and water.
Arrange the chicken on the stuffing. Top each fillet with a slice of cheese and sprinkle with mushrooms. Mix the soup and wine or milk and spoon over the chicken.
Bake uncovered for 35 to 45 minutes until hot and bubbly and chicken is cooked through. Serve with cranberry sauce.
Double Eagle Turkey TijuanaReady in 25 minutes or less, a fun Mexican-style dinner.
- 1 lb. ground turkey
- 1 T. oil
- 1-1/2 c. salsa
- 1 can (15 oz.) black beans, drained
- 1 can (15 oz.) whole kernel corn, drained
- 1 tomato, chopped
- 1 bag corn chips
- Shredded cheddar cheese, chopped cilantro, guacamole, sour cream
In a large nonstick skillet, cook the turkey in the oil until no longer pink.
Add the salsa, beans, corn, and tomato. Bring to a boil, reduce heat, and simmer for 5 minutes.
For each serving, place some corn chips in a bowl, top with meat mixture, and sprinkle with cheese and cilantro. Pass the guacamole and sour cream.
Serves 4 to 6.
Pro Shop Pork Chops and Creamy GravyYou spent too long browsing in the pro shop. No problem, dinner is only minutes away.
- 1/4 c. plus 2 T. quick-mixing flour
- 1/2 tsp. garlic salt
- 1/4 tsp. black pepper
- 1/2 tsp. ground sage or poultry seasoning
- 2 T. plus 1-1/2 c. milk
- 4 boneless center cut pork chops, 1/2-inch thick
- 2 T. oil
Mix the 1/4 cup flour, salt, and pepper in a pie palte. In another palte, dip the pork chops in the 2 tablespoons milk, then into the flour to coat.
In a nonstick skillet over medium high heat, brown the chops in the oil on one side (2 to 3 minutes).
Turn the chops, add the 2 tablespoons flour, sage, and 1-1/2 cups milk. Reduce the heat to low and simmer, stirring until the gravy thickens and pork chops are done, about 4 minutes.
Don't Shank It Lamb Shanks
- 4 lean lamb shanks
- Salt and pepper
- 1 T. oil
- 1-1/2 c. strong coffee
- 1 c. bourbon
Preheat oven to 275 deg. F. Salt and pepper the lamb shanks and brown in the oil over medium-high heat for 5 minutes.
Put the shanks in a Dutch oven and pour the coffee and bourbon over them. Bake for one round of golf (5 to 6 hours).
Degrease the sauce remaining in the pan and serve on the side.
Women's U.S. Open Crockpot Meat LoafThe Women's U.S. Open is on television. Put the meat in the slow cooker and don't miss a single shot.
- 2 lbs. extra lean ground beef
- 2 envelopes Sloppy Joe seasoning mix
- 2 eggs, beaten
- 1/4 c. catsup
- 1 minced onion or 2 T. minced dried onion
- 1 small bell pepper, finely chopped
- 1 c. oatmeal
- 2 cans (8 oz. each) tomato sauce
- 4 tsp. sugar
- Several dashes of Tabasco
Mix the beef, seasoning mix, eggs, catsup, onion, bell pepper, and oatmeal and form a loaf in the bottom of your crockpot.
Mix the tomato sauce, sugar, and Tabasco and pour over the loaf.
Cover and cook on low for 8 to 10 hours.
Serves 6 to 8.
The Caddie's Shrimp CreoleThe caddie was from the deep South and gave you his golfing mother's quickie recipe.
- 2 cans (16 oz. each) stewed tomatoes
- 3/4 lb. cooked salad shrimp
- 2 tsp. minced dried onion
- 1/2 tsp. salt
- 1/4 tsp. Tabasco
- 1/2 tsp. dried thyme
- 1 T. flour in 2 T. water
Heat the tomatoes, add the rest of the ingredients, cover, and cook 5 minutes until heated through and slightly thickened.
Serve over cooked instant rice (prepared according to the package) or over toast or biscuits.
Serves 4 to 6.
World Cup Cola Roast BeefWhat could be easier? Put this in the oven and try to break 90 today.
- 1 (4 to 4-1/2lb.) beef roast, trimmed of fat
- 1 pkg. dry onion soup mix
- 1 can (12 oz.) regular cola
Preheat oven to 300 deg. F. Put the roast in a baking pan. Sprinkle with the dry onion soup. Pour the cola into the pan.
Cover very tightly with aluminum foil or a lid. Roast for 4 to 4-1/2 hours until tender.
Thicken gravy if needed with 1 tablespoon cornstarch in 2 tablespoons water. Let the roast rest for 10 minutes before serving.
Serves 6 to 8.
Scorecard Sausage, Peppers, and Spaghetti
- 3 bell peppers, seeded and cut into large chunks
- 1 to 3 T. olive oil
- Garlic salt
- 1 lb. hot or mild Italian sausage links
- 3/4 c. red wine
- 1 lb. spaghetti
Preheat oven to 350 deg. F. In a cast iron frying pan or a Dutch oven, sauté the bell peppers in the olive oil until they start to soften. Salt to taste. Remove and set aside.
Brown the sausages in the same pan. Add the wine, cover the pan or Dutch oven with lid or foil, and bake for 40 minutes. Add the peppers, re-cover, and bake for 30 minutes longer.
Cook the spaghetti according to package directions. Place on a serving platter and spoon the sausages and peppers on top. Serve with grated Parmesan or Romano cheese.
Pecan-Crusted Driver DrumsticksDon't practice your swing with these!
- 1 c. finely chopped pecans
- 1/2 c. flour
- 1/2 c. cornmeal
- 1/2 tsp. garlic powder
- 12 Big Betsy-size chicken drumsticks, skin removed
- 1 c. buttermilk
- 1/4 c. butter, softened
- Salt and pepper
Preheat oven to 400 deg. F. Spray a baking sheet with no-stick cooking spray. Combine the nuts, flour, cornmeal, and garlic powder.
Dip the drumsticks in the buttermilk and roll in the nut mixture to coat. Arrange the chicken on the baking sheet, bake for 15 minutes, turn, drizzle with butter, season with salt and pepper, and bake for 20 to 30 minutes more until crispy and cooked through.
Yield: 12 drumsticks.
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Gerardi, Sharon, and Nemechek, Nadine, The Golf Cookbook, Easy Recipes for People Who Would Rather Golf Than Cook, Redbank Ranch, Clovis, CA, 1998.