Dinner in a Blink

When the 5 p.m. freeway traffic is heavy and congested, you need something quick and easy that is also good-tasting and nutritious. Here are some suggestions.

Pork Chops Cantonese and Pork Versailles are delicious alternatives to the usual hurry-up pork chop fare, and each is especially good served over fluffy beds of hot cooked rice. In Florentine Steak Roll-Ups and Speedy Steaks With Vegetables, the star of the entree is cubed beef steaks. For each recipe, quickly brown the steaks in a skillet, add the required ingredients, then heat through.

Also offered here are three twists on original recipes: a Nokkelost cheese-filled meat loaf, zucchini lasagna and eggplant casserole with white sauce.

PORK CHOPS

CANTONESE

4 to 6 pork chops, about 1 1/2 pounds

Salt, pepper

1/4 cup oil

1 cup chopped onions

1 (20-ounce) can pineapple chunks

1/4 cup dry Sherry

1 tablespoon cornstarch

1/2 teaspoon powdered ginger

3 tablespoons soy sauce

1 cup sliced celery

1 cup thinly sliced carrots

2 cups hot cooked rice

Season pork chops to taste with salt and pepper. Brown on both sides in oil. Drain off all but 2 tablespoons fat. Add onions and saute lightly. Drain pineapple, reserving syrup. Add water to syrup to measure 1 1/4 cups and add to chops along with Sherry. Cover and simmer 30 minutes or until chops are tender.

Blend cornstarch, ginger and soy sauce. Stir into sauce in pan. Cook about 1 minute or until slightly thickened. Add celery, carrots and pineapple chunks. Cover and cook until vegetables are tender-crisp, about 10 minutes. Serve over hot cooked rice. Makes 4 servings.

PORK VERSAILLES

1 pound pork tenderloin

1/4 cup flour

1/4 cup butter or margarine

1 clove garlic, minced

2 cups sliced mushrooms

1 teaspoon lemon juice

1/4 cup dry vermouth

2 tablespoons minced parsley

1/2 to 1 teaspoon salt

1/4 teaspoon white pepper

Cut tenderloin into 3/8-inch slices, cutting slices from small end on diagonal to create larger slices. With mallet flatten slices to 1/4 inch or less. Lightly coat with flour.

In large skillet melt butter. Add pork slices and garlic and saute over medium heat until lightly browned, about 4 to 5 minutes. Add mushrooms, arranging pork on top. Blend in lemon juice, vermouth, parsley, salt and white pepper. Cover, reduce heat and simmer 5 minutes. Makes 4 servings.

FLORENTINE STEAK

ROLL-UPS

1 small onion, chopped

1 tablespoon butter or margarine

1 (10-ounce) package frozen chopped spinach, thawed and drained

1/4 cup shredded mozzarella cheese

1 tablespoon grated Parmesan cheese

4 cubed steaks

1 tablespoon flour

1/2 teaspoon salt

1/8 teaspoon black pepper

2 tablespoons oil

1/4 cup water

Cook onion in butter until transparent. Add spinach, mozzarella and Parmesan. Heat briefly to warm spinach. Toss lightly. Divide spinach mixture into 4 equal portions. Place one portion down center of each steak. Bring sides of steak up to overlap and enclose filling. Secure with wood picks.

Combine flour, salt and pepper. Dredge steak rolls. Slowly brown in cooking fat in large skillet 10 to 12 minutes. Pour off drippings. Add water, cover tightly and bring to boil. Reduce heat and simmer until done, about 5 minutes. Makes 4 servings.

ZUCCHINI LASAGNA

2 1/2 pounds small zucchini, about 6 inches long

Salt

3 pounds tomatoes

3 tablespoons olive oil

1/2 pound ground beef

1 medium onion, finely chopped

3 tablespoons flour

2 cloves garlic, minced

1/4 cup minced parsley

1/2 bay leaf

3/4 teaspoon sugar

1/4 teaspoon dried leaf thyme

1/4 basil leaf

Dash black pepper

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Trim ends from zucchini and discard. Slice each lengthwise into 1/8-inch slices. Sprinkle both sides of each slice with salt. Place slices between several sheets of paper towels, weigh down with plate and let stand 1 hour.

Meanwhile, submerge tomatoes, one at time, into boiling water. Let stand 1 minute. Remove from water, slip off skin and chop tomatoes. Set aside.

In large skillet heat 1 tablespoon oil. Add ground beef and cook until browned. Remove beef with slotted spoon and set aside. Add remaining oil to skillet. Add onion and cook until tender. Blend in flour and cook slowly about 1 minute. Stir in chopped tomatoes, garlic, parsley, bay leaf, sugar, thyme, basil, pepper and 1/2 teaspoon salt.

Reduce heat to low and cook 40 minutes, stirring occasionally. Remove bay leaf, then stir in reserved cooked meat. Layer zucchini in bottom of 11x7-inch baking dish. Top with 1 cup sauce, 1/2 cup mozzarella and 2 tablespoons Parmesan. Repeat layers 3 times. Bake at 375 degrees 40 minutes. Allow to stand 15 minutes before serving. Makes 6 servings.

EGGPLANT CASSEROLE

1 eggplant (1 1/4 pounds), peeled

1/2 cup oil

3/4 cup bread crumbs

1 pound ground beef

1/2 cup chopped onion

1 clove garlic, minced

2 medium tomatoes, peeled, chopped

3/4 teaspoon salt

1/2 teaspoon dried leaf oregano

1/2 teaspoon dried leaf basil

1/4 teaspoon cinnamon

White Sauce

Slice eggplant 3/8-inch thick. Using meat mallet or rolling pin pound each slice from center to edge until slightly less than 1/4-inch thick. Dip slices in oil, then in bread crumbs. Place on baking sheet. Broil on both sides, 3 inches from heat, until golden brown. Set aside.

In medium skillet, brown ground beef over high heat, stirring constantly. Add onion and garlic and cook until tender. Stir in tomatoes, salt, oregano, basil and cinnamon. Cover and cook 10 minutes.

Arrange layers of eggplant and meat sauce in 12x8-inch baking dish. Spoon White Sauce over casserole. Cover dish and bake at 375 degrees 15 minutes. Uncover and bake 10 minutes longer. Makes 4 servings.

White Sauce

1 tablespoon butter or margarine

2 tablespoons chopped onion

2 tablespoons flour

1/4 teaspoon salt

1 cup milk

1/4 cup chopped parsley

In small saucepan melt butter over low heat. Add onion and saute until tender. Blend in flour and salt. Gradually stir in milk. Cook, stirring constantly, until sauce thickens and begins to boil. Add parsley. Spoon over casserole.