Give me 5

Ellen over at www.thereignofellen.blogspot.com (no, I haven't learned how to link yet!) wants to know our 5 quick, easy, yummy recipes that we go back to time and time again when we don't know what to make for dinner. Here are my five:


1. Creole corn pudding

3 Tbsp. butter
1 small onion, chopped
½ bell pepper, chopped
2 cups whole kernel corn
1 tsp. sugar
1 tsp. salt
1 tsp. pepper
3 eggs, well beaten
½ cup grated cheddar cheese

Heat butter; sauté onion and bell pepper. Add corn, sugar, salt, and pepper. Cool. Add cheese and eggs. Pour into 2 qt. casserole, set in pan of hot water. Bake 35 min. at 350.

2. Chicken scampi

1 ¼ lb. chicken breasts, cut into strips
2 Tbsp. plus 2 tsp. oil
¼ tsp. black pepper
3 Tbsp. grated Parmesan cheese
1 Tbsp. dried parsley
¼ tsp. salt
1 tsp. dried oregano
3 Tbsp. lemon juice
2 Tbsp. Worcestershire sauce
¼ cup dry white wine
1/8 tsp. garlic powder

Combine chicken with remaining ingredients; marinate for several hours. Broil (w/out marinade) for 15 min, turning once. Heat marinade to boiling in a saucepan. Simmer 3-5 min. Toss chicken with hot marinade.

3. Ham and broccoli quiche

1 pie crust
1 ½ cups cubed ham
1 ½ cups (6 oz.) shredded Swiss cheese
1 cup steamed broccoli florets
4 eggs
1 cup milk
½ tsp. salt
½ tsp. dry mustard
½ tsp. pepper

Layer ham, cheese, and broccoli in crust-lined 9 in. glass pie pan. In medium bowl, combine all remaining filling ingredients; beat well. Pour over broccoli. Bake at 375 for approx. 45 min. Let stand 10 min. before serving. (Variations: You can use just about whatever meat or veggies you have on hand. I often make this quiche with only veggies as well.)

4. Spicy Braised Bean Curd

1 lb. firm or extra-firm tofu
2 Tbsp. sesame oil
Sauce: ¼ cup soy sauce
3 Tbsp. brown sugar
3 Tbsp. vinegar
¾ tsp. garlic powder
¼ tsp. dry mustard
½ cup water
1 Tbsp. cornstarch
2 Tbsp. water
1/3 cup chopped scallions, for garnish

Cut tofu into cubes, and sauté them in the oil until a crust forms. Set aside. In a saucepan, combine soy sauce, sugar, vinegar, garlic powder, mustard, and water, and heat to a simmer. Meanwhile, dissolve the cornstarch in 2 Tbsp. of water. Add to the simmering sauce, whisking to mix thoroughly. Cook until thick. Add the thickened sauce to the sautéed tofu, and simmer gently 8-10 min.

5. Blueberry coffee cake

2 c. flour
1 c. sugar
1 Tbsp. baking powder
1 tsp. vanilla
1/2 tsp salt
1 c. milk
1/2 c. butter
2 eggs, well beaten
1 1/2 c. fresh or frozen blueberries

Combine ingredients in proper order, gently folding in blueberries last. Pour the batter into a greased and floured 9x13 inch pan.

Mix:
1/3 c. brown sugar
1/3 c. sugar
2 tsp. cinnamon
1/2 c. chopped nuts
1 Tbsp. melted butter

Sprinkle topping over the batter. Bake at 350 degrees for 35 min.