THERE are some dinners that are likely to appeal to young singles and couples. In some recipes, canned or frozen products are incorporated to speed dinner preparation. The cooking process takes from 30 minutes to 1 hour, yet proves that quick entr'ees need not be bland or monotonous. Many of the foods required for these recipes can be picked up on the weekly shopping trip and kept in the freezer, refrigerator, or grocery cupboard, making menu planning easier for busy career people. Chicken Stew with Walnuts 3 tablespoons butter or margarine 1/2 cup walnut halves or chopped walnuts 1 tablespoon grated orange rind One 3- to 3 1/2-pound chicken, cut in pieces 3 cups water 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon marjoram 1/8 teaspoon paprika 1/8 teaspoon garlic powder 2 tablespoons flour 1 cup sliced green onions
Melt 1 tablespoon butter in heavy kettle. Add walnuts and orange rind. Cook, stirring, until nuts are lightly toasted. Remove nuts and add remaining butter. Add chicken and brown on all sides. Add water, salt, pepper, marjoram, paprika, and garlic powder. Bring to boil. Cover tightly and simmer 45 minutes, or until chicken is tender but not falling off bones.
Blend flour to a paste with a small amount of water and stir into stew mixture. Add onion and cook 10 minutes. Stir in walnuts or serve sprinkled on top. Serves 4 to 6. Salmon-Zucchini Quiche 1 unbaked 9-inch deep-dish pie shell 1 egg white, lightly beaten 1 tablespoon butter or margarine 1 1/2 cups thinly sliced zucchini 1/2 cup chopped onion 1 7 3/4-ounce can salmon (liquid reserved, skin and bones discarded), flaked 2/3 cup grated Swiss cheese 3 eggs 1 1/2 cups half and half or evaporated milk 1/2 teaspoon salt 1 teaspoon minced fresh dill or 1/4 teaspoon dried dillweed Freshly ground pepper
Preheat oven to 375 degrees F. Brush pie shell with egg white. Melt butter in medium skillet over medium-high heat. Add zucchini and onion and saut'e until crisp-tender, about 2 minutes. Let cool slightly. Layer salmon, zucchini mixture, and cheese in bottom of pie shell. Beat eggs in medium bowl. Gradually beat in half and half, reserved salmon liquid, and seasonings. Pour into shell. Bake until set, about 40 minutes. Cool slightly before cutting into wedges. Serves 4 to 6. Chilies Rellenos Casserole 1/2 pound ground beef 1/4 cup chopped onion 1 4-ounce can green chilies 1/2 cup sharp processed American cheese, shredded 3/4 cup cold milk 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/8 teaspoon pepper 2 beaten eggs Dash bottled liquid hot pepper sauce
In skillet, brown beef and onion. Drain off excess fat. Sprinkle meat with 1/4 teaspoon salt and 1/8 teaspoon pepper. Split chilies lengthwise and remove seeds. Spread open. Lay half of chilies on bottom of a shallow 1-quart casserole dish. Sprinkle with cheese. Top with meat mixture. Arrange remaining chilies over meat.
Gradually add milk to flour, stirring until smooth. Add salt, pepper, eggs, and hot pepper sauce. Beat until smooth. Pour over casserole. Bake in a 350-degree F. oven 45 to 50 minutes or until knife inserted just off-center comes out clean. Pour off excess fat. Cool 5 minutes. Serves 2 to 3. Shrimp Amandine Butter or margarine 1/4 cup slivered almonds 1 1/4 pounds medium shrimp, shelled and deveined 1 teaspoon salt 1/8 teaspoon pepper 2 tablespoons chopped chives
In medium skillet over medium heat, in 1 tablespoon hot butter, cook almonds until golden. With slotted spoon, remove almonds to paper towels to drain.
In same skillet, in 1 tablespoon additional butter, cook half of shrimp, stirring constantly, 3 or 4 minutes until they turn pink. Sprinkle with salt and pepper.
Remove shrimp from skillet to warm dish. Repeat with remaining shrimp. Sprinkle shrimp with almonds and chives. Serves 2 to 3. Camembert Souffl'e 1/4 cup chopped celery 2 tablespoons thinly sliced green onion 1 small clove garlic, minced 3 tablespoons butter or margarine 3 tablespoons all-purpose flour 1 teaspoon dry mustard 1/2 teaspoon salt Dash pepper 1 cup milk 5 ounces Camembert cheese, rind removed (1/2 cup) 1/2 cup grated Parmesan or Romano cheese 5 egg yolks 7 egg whites
Cook celery, onion, and garlic in butter until tender. Stir in flour, mustard, salt, and pepper. Add milk. Cook and stir until bubbly. Blend in cheeses. Remove from heat. Set aside.
Beat egg yolks 5 minutes or until thick. Gradually beat in cheese mixture. Wash beaters. Beat egg whites to stiff peaks. Fold in yolk mixture. Turn into a 2-quart casserole or souffl'e dish.
Bake in a 350-degree F. oven 40 minutes or until knife inserted off-center comes out clean. Serve immediately. Serves 4 to 6.