Quick & Easy Holiday Fare

Quick & Easy Holiday Fare

While great-tasting food always makes holiday gatherings more enjoyable, it’s nice to have a few quick, easy-to-make recipes available that allow you more time to spend visiting with family and friends.

Therefore, American Profile selected two reader recipes that are perfect for holiday buffets as well as informal family dinners. The first is from Teresa Mourad of Ann Arbor, Mich., who sent in her recipe for pasta with garbanzo beans.

"This recipe is nutritious and easy to put together for a quick dinner or holiday buffet," Mourad says. "Because it pairs beans with pasta, it’s a great complete protein dish for vegetarian diets."

The second recipe, for tomato cups, comes from Irene Tucker of Grenada, Miss. (pop. 14,879). "I won first place in a recipe contest with this dish," Tucker says. "That was my third try. My mother always said the third time’s the charm. She was right." A fresh basil garnish will turn this into a great holiday appetizer.

As always, American Profile looks forward to receiving your favorite family recipes and sharing them with readers across the country.

Pasta with Garbanzo Beans - Teresa Mourad - Ann Arbor, Mich.

• 1 pound fusilli or gemelli pasta
• 1/2 cup olive oil
• 2 cloves garlic, minced
• 1 16-ounce can garbanzo beans, drained
• 1 15-ounce can diced tomatoes
• 2-3 tablespoons fresh basil, chopped
• 1/2 cup Parmesan cheese, grated

Prepare pasta according to package instructions, making sure not to overcook. When pasta is almost done, sauté garlic in olive oil in a separate saucepan. Stir tomatoes and beans into the oil and heat through. The pasta should be done at the same time the other ingredients are hot. Toss them together with the cheese and basil. Season to taste. Serves 4 to 6.

Tips From Our Test Kitchen: Great northern or black beans can be used in place of the garbanzos. Add sliced red and green peppers to the vegetable mixture for a colorful flair.

Tomato Cups - Irene Tucker - Grenada, Miss.

• 1 can large biscuits
• 1/2 cup mayonnaise
• 1 cup shredded cheese
• (mozzarella and cheddar blend)
• 1 10-ounce can Rotel
• tomatoes, drained
• 1 teaspoon dried basil
• 1/2 onion, chopped
• 10 pieces bacon, cooked and crumbled

Preheat oven to 350 degrees. Separate each biscuit into two or three layers. Lightly grease the cups of a 12-muffin tin. Place and press a biscuit layer evenly into each cup. Mix remaining ingredients in a mediumsize bowl. Spoon filling on top of the biscuit layers. Bake 20 to 25 minutes, until golden.

Tips From Our Test Kitchen: Garnish with fresh basil for a holiday appetizer.

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