By BARBARA C. WAYLAND

By BARBARA C. WAYLAND

Rappahannock Ntwi SUIT Writer

Good cooking has to take time — or so I thought before learning shortcuts that still produces the same end results. If some people need a quick meal, they pick up pizza or other foods on the way home from work

This week I thought it may be good to share some simple recipes that beat those fast foods or quick takeouts.

The key to preparing meals in a hurry is organization. Plan several days of menus in advance. For everyday family meals serve only two or three course meals. Try a meat and vegetable main dish with a salad, or skip the salad and opt for dessert tonight. Keep frozen yogurt or ice cream for dessert. Last minute salads can be very simple. The possibilities are endless.

Shopping tips, storage strategy and kitchen organization are all important elements as we plan quick, easy and nutritious meals for our families. Following are a few recipes that take 30 minutes or less to prepare.

Beef 'n' Asparagus Stir-Fry

1 1/2 cups quick-cooking rice

3/4 pound hsef flank steak

1/4 cup water

2 tablespoons soy sauce

1 1/2 teaspoons cornstarch

1 teaspoon bottled minced garlic or 1/4 teaspoon garlic powder

1/2 teaspoon crushed red pepper

1 tablespoon cooking oil

1 10-ounce package frozen cut asparagus

Cook rice according to package directions.

While rice is cooking, thinly slice steak on the bias into bite-size strips, then set aside. Preheat a wok or large skillet over high heat.

While wok is heating, for sauce, in a small mixing bowl or custard cup stir together water, soy sauce, cornstarch, garlic, and red pepper. Set the sauce aside.

Add oil to hot work or skillet. (If necessary, add more oil during stirfrying.) Add beef to the wok. Stir-fry over high heat for 2 to 3 minutes or till done. Push beef from center. Break up frozen asparagus while it is still in its package, then add it to center of the wok. Stir-fry for 2 minutes. Push asparagus from center.

Stir sauce, then add it to the center of the wok. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Toss sauce lightly with meat and asparagus to coat. Cook and stir for 1 minute more. Serve over hot rice. Service 3 or 4.

Broiled Chicken Cordon Bleu

So elegant, it's hard to believe this dish takes less than IS minutes to make.

2 boned skinless chicken breast halves or turkey breast tenderloin^ (about 8 ounces total)

1 tablespoon soft or whipped margarine

2 slices process Swiss cheese (2 ounces)

Coarse-grain brown mustard or Dijon-style mustard

2 thin slices fully cooked ham or Canadian-style bacon

Paprika

Cherry tomatoes (optional)

Parsley sprigs (optional)

Preheat broiler. Meanwhile, place poultry on the unheated rack of the broiler pan. Brush with half of the margarine.

Broil 4 inches from the heat for 4 minutes. Turn poultry over and brush with remaining margarine. Broil for 4 to 5 minutes more or till tender. Meanwhile, cut cheese slices in half.

Brush tops of poultry with mustard. Place one-half slice of cheese on top of each piece of poultry, then top with the ham or bacon. (If necessary, cut ham slice to fit poultry.) Broil about 30 seconds or till ham is warm. Then top with remaining cheese. Broil for 1/2 to 1 minutes more or till cheese is melted.

To serve, transfer to dinner plates. Sprinkle with paprika. If desired, garnish with tomatoes and parsley. Makes 2 servings.

Taco Salads

Opt for either a hot or mild salad.