Easy Recipes: 5 Simple Ingredients

BEEF NOODLE SOUP

Ready in 30 minutes or less

• 1 pound ground beef
• 1 can (46 ounces) V8 juice
• 1 envelope onion soup mix
• 1 package (3 ounces) beef ramen noodles
• 1 package (16 ounces) frozen mixed vegetables

Directions:

In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the V8 juice, soup mix, contents of noodle seasoning packet and mixed vegetables.

Bring to a boil. Reduce heat; simmer, uncovered, for 6 minutes or until vegetable are tender. Return to a boil; stir in noodles. Cook for 3 minutes or until noodles are tender. Yield: 8 servings.

BANANA-NUT CORN BREAD

• 2 packages (8-1/2 ounces each) corn bread/muffin mix
• 1 cup mashed ripe bananas (about 2 medium)
• 1 cup chopped walnuts
• 1 cup milk

Directions:

In a bowl, combine all ingredients just until blended. Spoon into two greased 8 inch x 4 inch x 2 inch loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves.

CHOCOLATE CHIP CHEESE BARS

1 tube (18 ounces) or 2 cups of refrigerated chocolate chip cookie dough

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 1 egg

Directions:

Cut cookie dough in half. For crust, press half of the dough onto the bottom of a greased 8 inch quare baking pan. In a mixing bowl, beat cream cheese, sugar and egg until smooth. Spread over crust. Crumble remaining dough over top. Bake at 350° for 35-40 minutes or until a tooth-pick inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 12-16 servings.

STRAWBERRY RHUBARB GELATIN

2 cups diced fresh or frozen rhubarb

• 1/2 to 3/4 cup sugar
• 1/4 cup water
• 1 package (3 ounces) strawberry gelatin
• 1 1/2 cups whipped topping

Directions:

In a saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; simmer uncovered for 3-5 minutes or until the rhubarb is softened.

Remove from heat; stir in gelatin until dissolved. Pour into a bowl. Refrigerate for 20 minutes for until partially set. Fold in whipped topping. Chill until firm. Yield: 4 servings.

CHILI CASSEROLE

Ready in 1 hour or less.

• 1 can (40 ounces) chili with beans
• 1 can (4 ounces) chopped green chilies
• 1 can (2 1/4 ounces) sliced ripe olives, drained
• 2 cups (8 ounces) shredded cheddar cheese
• 2 cups ranch-flavored tortilla chips, crushed

Directions:

In a bowl, combine all ingredients. Transfer to a greased 2 1/2 quart baking dish. Bake uncovered at 350° for 30-35 minutes until bubbly. Yield: 6 servings.