6 Ingredients or Less Recipes

Crunchy Tex-Mex Chicken

1 - 2 to 3 lb. chicken, cut-up

1/4 c. melted butter or margarine

1 1/2 c. crushed tortilla chips, plain or flavored

2 to 3 T. dry taco seasoning

Dip the chicken pieces in butter and roll into the crushed chips. Place on a baking sheet and dust with taco seasoning. Bake at 375 degrees for 50 to 60 minutes. Don't turn.

Billy Anderson

Cloquet

Buffalo Chicken Pizza

1 Boboli pizza crust

1 pkg. chicken tenders or chicken breasts

1/2 c. Parmesan cheese

1/2 c. Frank's hot sauce

1 1/2 c. blue cheese

1 c. mozzarella cheese

Preheat the oven to 375 degrees. Cook up the chicken and cut into bite-size pieces. Mix 1 cup of the blue cheese dressing and the Parmesan cheese. Spread on the pizza crust and add the chicken. Spoon the hot sauce over that and add the rest of the blue cheese dressing. Top with mozzarella cheese. Bake for 45 minutes.

Michelle Juntunen

Duluth

Pasta Tossed with Vegetables

1 lb. whole grain pasta

1 chopped sweet onion

3 c. fresh diced summer squash

2 c. sliced portabella mushrooms

3 Roma tomatoes, chopped

2/3 c. Parmesan cheese

salt and pepper to taste

Prepare the pasta according to package directions; drain. Lightly sauté the onion on medium heat until the onion softens. Add summer squash and mushrooms. Sauté for 10 more minutes, stirring often. Add the pasta. Toss with tomatoes and cheese. Heat until warmed through. Salt and pepper to taste.

Terry Drake

Duluth

Mashed Potato/Green Bean Hotdish

1 lb. lean ground beef

1 small onion, chopped

1 can tomato soup

1 can French-cut green beans, drained

6 c. prepared instant mashed potatoes

1 stick of butter

salt and pepper to taste

paprika, optional

Sauté the onion. Brown the ground beef and onions; add tomato soup. Add salt and pepper to taste. Pour into a 9 x 13 inch pan. Spread drained green beans over the mixture. Place the mashed potatoes over the top by large spoonfuls. Dot with butter. Sprinkle with paprika for garnish if desired. Bake in a 350 degree oven, uncovered, for 20 minutes.

Rosemary Bruckelmyer

Duluth

Italian Carrots

1 lb. carrots, peeled and cut into 2-inch sticks

2 to 3 T. butter

grated Asiago cheese

freshly ground pepper to taste

kosher salt to taste

Steam the carrots until tender. Toss the carrots in the butter. Grate the cheese over the carrots. Add the salt and pepper to taste. This works with fresh green beans as well.

Christine Farley

Duluth

Angel Popovers

1 c. sifted flour

1 c. milk

1 c. eggs (about 4 to 6)

1/2 c. oil

1 tsp. salt

Put all the ingredients into a small deep bowl and mix the "hell" out of it; hence the name "Angel" popovers; for 6 to 8 minutes with a mixer on high speed. Spray 7 to 8 glass custard cups with Pam cooking spray. Fill the cups 1/2 full and bake on an oven rack at 425 degrees for 15 to 20 minutes. Turn the oven down to 350 degrees and bake for 20 to 25 minutes or until brown. Do not open the oven door while baking.

Jackie Kohn

Duluth

Surprise Biscuits

1/4 c. sugar

1/3 c. club soda

1/3 c. dairy sour cream

2 c. buttermilk biscuit baking mix

Combine the sugar, sour cream and club soda in a medium bowl; mix well. Add the biscuit mix and stir just until soft dough follows the spoon around the bowl. Place the dough on a lightly floured surface, knead gently 8 to 10 times., Pat or roll out dough to 1/2 inch thickness. Dip the biscuit cutter or glass in flour and press through the dough to cut out the biscuits. Transfer to an ungreased baking sheet. Bake in a preheated 450 degree oven for 10 to 12 minutes or until golden brown. Makes 10 to 12 biscuits. Works well for shortcake as well.

Edna E. Anderson

Two Harbors

Beer Bread

3 c. self-rising flour

1/3 c. sugar

1 - 12 oz. can of beer

1/4 c. melted butter

Mix the flour, sugar and beer. Pour into a greased loaf pan. Bake at 375 degrees for 25 to 30 minutes or until brown. Pour the melted butter over the top before removing from pan and let it soak in. Note: If using all-purpose flour, add 4 teaspoons of baking powder and 1 1/2 teaspoons of salt.

Pam Hodgkins

Duluth

Italian Style Chicken in a Snap

2 c. bottled marinara sauce

4 T. grated Parmesan cheese

1 frozen, boneless, skinless chicken breast per person

shredded mozzarella cheese

Mix the marinara sauce and Parmesan cheese. Place the chicken breasts on a baking sheet lined with foil and sprayed with cooking spray. Spoon the marinara sauce mixture over the top. Bake at 350 degrees until each breast reads 165 degrees with a meat thermometer. Sprinkle with mozzarella cheese five minutes before serving.

Terry Drake

Duluth

Brenda's Buffalo Chicken Pizza

1 pizza crust, Boboli or homemade

2 T. margarine, melted

2/3 c. Frank's red hot sauce

2 c. shredded mozzarella cheese

1/2 c. cooked chicken pieces

1/4 c. sliced green onion (green part only)

Mix the margarine and hot sauce together in a bowl and spread evenly on top of the pizza crust. Sprinkle the mozzarella evenly on top of the sauce. Sporadically top the pizza with chicken pieces and green onion slices. Bake for 10 to 12 minutes at 350 degrees; time may vary depending on type of crust you use. Slice and serve with blue cheese salad dressing for dipping.

Brenda Miatke

Duluth

Stromboli

1 loaf frozen bread dough, thawed

salami and/or pepperoni

Provolone and/or mozzarella

onion slices

spaghetti sauce, optional

Roll the bread dough into a 9 x 13 inch rectangle. Layer the meat, cheese and onion in the center of the long side of the dough. Bring the edges together and pinch seams together. Cut a few slits in to puff the roll. Bake at 350 degrees on a greased cookie sheet. Cool on a wire rack. Slice into 2-inch thick pieces. Serve with warmed spaghetti sauce for a dip if desired.

Carla Meneghini

Duluth

Frosted Meatloaf

1 lb. ground beef

1 small chopped onion

4 pieces of toast

1 egg

2 tsp. sage

1/2 c. milk

Preheat the oven to 350 degrees. In a large mixing bowl, combine the ground beef, egg and milk. Tear the toast into 1/2 inch pieces and add to the bowl along with the sage and onion; mix well. Spread into a 9 x 5 inch loaf pan. Bake for 45 to 50 minutes. You can also top this with instant mashed potatoes (4 servings worth) and then sprinkle with 1/2 cup of Monterey Jack cheese and allow to melt in the oven for an additional 10 minutes.

Amy Grigal

Duluth

Gramma's Macaroni Casserole

1 lb. bulk pork sausage

1 lb. ground beef

1 - 12 oz. can tomato paste

6 c. elbow macaroni, cooked

1 c. shredded cheddar cheese

2 c. water

1/2 tsp. coarse ground black pepper

1 tsp. salt

Brown the ground beef and sausage. Add tomato paste, water, salt and pepper. Cook on low heat for 15 minutes. In a 4-quart casserole, layer the macaroni, half the meat mixture and half the cheese. Repeat the layers. Bake for 30 minutes at 375 degrees.

Jackie Kohn

Duluth

Breaded Ranch Chicken

3/4 c. crushed cornflakes

3/4 c. grated Parmesan cheese

1 envelope dry ranch salad dressing mix

1/2 c. butter, melted

8 boneless, skinless chicken breast halves

Combine the first 3 ingredients in a shallow bowl. Roll the chicken in the butter and then roll in the dry mixture. Place in a greased 9 x 13 inch pan and bake, uncovered, at 350 degrees for 1 hour.

Nancy Rokser

Duluth

Crunchy Indoor BBQ Chicken

1 - 2 to 3 lb. chicken cut-up

1/4 c. melted butter

1 1/2 c. crushed BBQ potato chips

pepper

paprika

Dip the chicken in the butter and roll into the crushed chips. Place on a cookie sheet and dust with pepper and paprika. Bake at 375 degrees for 50 to 60 minutes. Don't turn the chicken.

Billy Anderson

Cloquet

Potatoes

1/3 c. oil

1 envelope Lipton onion soup

2 lbs. potatoes, cut into pieces

Put the soup and oil in a plastic bag and shake the potatoes in it. Empty into a shallow pan and bake for 40 minutes at 450 degrees, stirring occasionally.

Sandy Gunnarson

Duluth

Microwave Acorn Squash

1 whole acorn squash

a dash of nutmeg

1 tsp. lemon juice

1 T. butter

2 tsp. brown sugar

1/4 c. chopped pecans

Puncture acorn squash at several places on outside of shell. Microwave whole squash on High for 1 1/2 minutes. Cut in half and discard seeds. Cover each half with plastic wrap. Microwave on High for 10 minutes. Sprinkle with nutmeg, lemon juice, butter, sugar and pecans. Cover with plastic wrap and let stand for 5 minutes. Serve.

Kathleen Kamphaus

Duluth

Parsnip Fritters

parsnips

salt and pepper to taste

butter

flour

Pare parsnips and cook in boiling water until tender; drain well. Mash and season with salt, pepper and butter. Shape into 3 inch patties, dip in flour and sauté in butter until brown on both sides.

Jackie Kohn

Duluth

Special Refried Beans

1 can regular baked beans

1/4 Vidalia onion, chopped

1 T. brown sugar

1 slice pineapple, minced

3 slices bacon, diced

1/3 pkg. taco seasoning

In a skillet, sauté the bacon, onion and pineapple. When the onion is translucent, add the beans with juice, brown sugar and taco seasoning. Stir the mixture over heat until the beans become like a paste. Use for burritos, tostadas, etc. Serve 4.

Lori D. Peterson

Cloquet

Mom's Easy Biscuits

4 c. Bisquick

1 c. club soda

4 tsp. sugar

7 T. sour cream

cooking spray

Combine all the ingredients until just moistened. Drop in even amounts in a 9 x 13 inch sprayed pan; makes 12 biscuits. Bake at 400 degrees for 20 minutes or until brown. Makes 12 biscuits.

Jackie Kohn

Duluth

Beer Bread

3 c. self-rising flour

3 T. sugar

1 can beer

2 T. margarine

Mix the first three ingredients and put into a 9 x 5 inch loaf pan. Melt the margarine and pour over the top of the bread. Bake for 70 minutes in a 350 degree oven.

Harriet Halli

Duluth