A Quick Fix For Dinner

When you are needing to fix a meal that you know will taste great, but are going to be limited on time, here’s a great solution!  Found on www.tasteofhome.com, these cover your entree, salad, and dessert, all in record time!

BAKED SHRIMP AND ASPARAGUS

1 package (12 oz) frozen cut asparagus
1 pound medium shrimp, peeled and deveined
1 can (10 ¾ oz) condensed cream of shrimp soup, undiluted
1 tablespoon butter or margarine, melted
1 teaspoon soy sauce
½ cup salad croutons, optional
Hot cooked rice

Combine the first five ingredients.  Spoon into a greased 8 inch square baking dish.  Bake, uncovered, at 425 degrees for 20 minutes or until shrimp turn pink.  Top with croutons if desired; bake 5 minutes longer.  Serve over rice.  YIELD:  4-6 Servings

ORIENTAL TOSSED SALAD

½ cup vegetable oil
1/3 cup vinegar
7 ½ teaspoons sugar
1 tablespoon soy sauce
¼ teaspoon ground ginger
1 package (12 oz) ready-to-serve salad greens
1 cup canned bean sprouts
1 cup fresh snow peas

In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, soy sauce and ginger; shake well.  In a salad bowl, combine the greens, bean sprouts and peas.  Drizzle with dressing and toss to coat.  YIELD:  6-8 Servings

PINEAPPLE FLUFF PIE

1 can (20 0z) unsweetened crushed pineapple, drained
1 package (3.4 oz) instant lemon pudding mix
1 carton (8 oz) frozen whipped topping, thawed
1 graham cracker crust (9 inches)

In a bowl, combine the pineapple and pudding mix until thickened; fold in the whipped topping.  Spoon into crust.  Refrigerate until serving.  YIELD:  8 Servings