Conference turris::cooks

       Bonnie,

       When I moved to America my mother, bless her heart, thought I'd
       either starve to death or turn into a TV dinner addict, so she
       bought me a copy of the [English] cookbook entitled "One is Fun",
       by, if I recall correctly, Delia Smith. The recipes are all easy
       to prepare with clear instructions. There is a chapter on basic
       equipment. The only problem is that a few of the ingredients need
       "translating" to American equivalents. (eg "Spring Onions" rather
       than "scallions"...)

       I'm not sure if it's available here (anybody keep a copy of
       "Books in Print" on their desk?

       If not I have a copy somewhere at home that I'm not using that
       you could have... (If you want it let me know and I'll work out
       the logistics of getting it to you...)

       /. Ian .\

    Rather than take recipes from strangers, why not buy him a couple
    of staple, dependable, non-exotic cookbooks?  My favorites are the
    Fanny Farmer cookbook (nothing fancy, everything comes out at least
    edible)and The Pizza Book (can't remember author's name--it's a
    woman) for sheer fun when friends come over.
    
    McCall's big-fat cookbook is another safe entry.  
    
    My own 19-year-old stepson has learned to make two things:  Mrs.
    Fields' Cookies (the recipe is available in one of the early notes)
    and spaghetti and meatballs (he and all his friends wolf it.)
    
    Here's the spaghetti recipe (serves 4 ravenous adults or 3 teenage
    boys)
    
    1 pound ground beef
    1 onion, chopped up
    1 teaspoon marjoram or 1/2 teaspoon oregano
    1 clove of garlic, chopped or mashed into bits
    1 egg
    1 slice of bread, soaked in water and wrung out almost dry
    salt and pepper
    
    
    For the sauce:
    
    4 tablespoons olive oil (we just use one BIG cooking spoon-ful)
    1 onion, chopped fine
    1 stalk celery, chopped fine
    1 carrot, chopped fine (don't peel, just wash it)
    2 cloves garlic, chopped fine
    1 BIG can crushed tomatoes (35 oz or 28 oz)
    1 small can tomato paste
    1 tablespoon dried basil
    1 teaspoon dried marjoram or 1/2 teaspoon dried oregano
    1 cup wine or water or chicken stock or beef stock
    
    1.  Make the sauce first, then cook the meatballs while the sauce
    simmers for a while.
    
    2.  Making the sauce:  Heat the olive oil over medium-high heat
    and add the onion, celery and carrot.  Stir and fry for 5 minutes,
    then add the garlic and cook a minute or two more.  Add the crushed
    tomatoes, the tomato paste, and the spices.  Stir well and add the
    liquid (wine/water/stock/bouillon, your choice).  Bring to boil,
    then reduce heat to lowest setting.
                                     
    Simmer the sauce in a large pot, stirring occasionally, while you
    make the meatballs.  
    
    3.  Making the meatballs:  Mash the meat, onion, garlic, bread,
    egg, and spices together.  Roll into ping-pong sized balls and place
    an inch apart in a large baking pan.  Bake at 400 degrees for 15
    minutes.  Remove from oven and add the meatballs to the sauce.
    
    4.  Taste the sauce; add more basil, salt and pepper if you like.
     
    This makes enough sauce for a pound box of spaghetti.  It makes
    about 25 meatballs.
    
    My stepson likes this recipe because it calls for ONE of just about
    everything that's required:  one egg, one pound of meat, one can
    of tomatoes, one box of spaghetti, etc.
    

    Whoops, just remembered the very first thing my husband learned
    to cook.  For all-time easy, this is it.
    
    1 bottle chili sauce (you know, the lumpy-ketchup-like stuff)
    1 can cranberry jelly
    1 pound LEAN ground beef
    
    Mush-push the chili sauce and cranberry jelly together in a large
    frying pan over medium heat until the cranberry jelly is totally
    melted.  Form the ground beef into small meatballs (about an inch
    in diameter) and drop them into the bubbling sauce in a single layer.
     Reduce heat to low and cover for 10 minutes.  Turn the meatballs
    over gently, re-cover, and cook another 5-10 minutes.  Serve over
    rice.
    
    I know this sounds disgusting, but it's good.  Adding extra stuff
    like chopped onions, Tabasco sauce, or peppers is also fine.  
    

    When I started cooking, I found the best were those things that
    were simple, so when I went to the store, I could remember everything
    for the upcoming meals.
    
         CHICKEN -n- STUFF
    
    Coupla pieces of chicken
    1 can cream-o-whatever soup (mushroom,celery,potato)
    Minute Rice (have him switch to Uncle Bens ASAP!)
         Pour the soup (undiluted) over the chicken, bake
         at 350 for 45 minutes.  Serve over the rice.
    
    
        MEAT LOAFED
    1 lb ground beef
    1 1/2 cups corn flakes
    catsup or chili sauce
    	mix beef with crushed corn flakes, add sauce 'til
        gloppie, bake at 350 for 45 minutes.
    
    
    I'll dig up some others at home. How about some gift ideas?
    SPICES (curry, cinnamon, oregano, garlic)
    POT HOLDERS
    INSTANT SALAD DRESSING (add oil & vinagar)
    
    Wow, it wasn't so long ago that I left college and got my
    first place.  The memories are pretty clear!
    
    

    Try an easy tomato soup...
    
    Take 1 boneless chicken breast, 1 potato and 1 onion for each person
    you want to serve.  
    
    Cube the chicken breast and throw it in a saucepan.
    
    Slice the potato and onion and add them.
    
    Then pour enough tomato juice or V-8 juice into the pan to cover
    the whole mess.
    
    Bring to a boil and then turn down to simmer.  Cook for about 20
    minutes or until the potatoes are done.
    
    

                        -< a family favorite >-
    
    I copied this recipe from the Frugal Gourmet and found it as much
    fun make as it is to eat. (hm Im starting to sound like a commercial.
    
    Piggys tied up......
    
    Boneless pork cutlets. Amount will depend on appetite!!
    
    Place pork on a sheet of plastic (the type used for storm windows
    work great). Place plastic on top of pork and pound meat with a
    wooden mallet or peice of 2x4. Pound until meat gets fairly thin(not
    paper!).
    Next remove pork and grate cheese onto middle of pork, any favorite
    cheese will work here. My favorites are Mozzerella and swiss ummmmm.
    
    Sprinkle with salt pepper and oregano.
    
    
    Now, roll pork into tube shapes with cheese in middle. Tie with
    3 or 4 strings. not too tight just enough to hold in place.
    
    place in pan and brown all sides. Add 1 cup white wine and simmer
    for 20 minutes.
    Thats it. 
    My kids get a real kick out of helping me make these and I never
    can make too many.
    
    
    Everard

    
    
      Buy him a copy of the Betty Crocker cookbook. It a good one to
    get started with. All the standards and some new things too.
    It's the one I got started with. 
    
    
      -mike
    

    2 cooked chicken breasts, boned and skinned
    1 pkg. frozen broccoli spears
    1 can cr. of mushroom soup
    1/4 cup mayonnaise
    1/8 tsp. curry powder
    1/2 cup shredded cheddar cheese
             
    Cook broccoli according to package directions and place in bottom
    of casserole dish.  Place chicken breasts on top of broccoli.  Mix
    cr. of mushroom soup, mayonnaise and curry powder together and pour
    over chicken and broccoli.  Sprinkle grated cheese over top and
    cook in 350 oven for 30 - 35 minutes (until it starts to bubble).
    This will make two meals for one person so he should double it if
    he has company.  
                     
    Terry
    
    

    I agree with 1203.7.  The Betty Crocker "Cooking for Two" is great
    for singles who like 1 serving of left-overs or for guys who eat
    a bit more than a normal serving.  And it has NORMAL recipes in
    there, like quick Stroganoff and baked ham and spaghetti sauce but
    it also has a few special items like goulash, rump roast, etc. that
    he can use for "entertaining".  And it's sectioned into "Prepare
    Ahead", "When Minutes Count", "Dime Saving Dinners"...
    
    I have a little paperback version with no pictures but it only
    cost $1.00 years ago and is easy to carry around.  It must have
    about 150 recipes in it.

    	Here's an easy one for your son:
    
    		Betsy's Chicken
    
    	1 fryer cut up
    	1 jar of apricot preserves/jam
    	1 bottle french or russian salad dressing
    
    	put the fryer in a casserole. Mix the perserves and salad dressing
    	in a bowl and pour over the chicken. Bake at 350 for an hour.
    
    and how about this:
    
    		 Bren's Middle Eastern Spinach
    
    	1 pkg frozen chopped spinach
    	1/4 can cream of mushroom soup
    	1/2 to 1 cup crumbled greek feta cheese
    
    	mix all the ingredients and pour into a casserole. Cover and bake
    	at 325 to 350 for about 30 to 45 minutes.
                                     
    
    and an old family favorite
    
    		Lorraine's Roasted Chiken and Potatoes
    
    	1 chiken cut up 
    	4 or 5 potatoes, quartered
    
    	put chicken in shallow roasting pan, surround with potatoes.
    	season to taste with salt and pepper.
    	bake at 350 for about an hour        

    Here are two real easy ones for the beginner or bachelor cook!
    
    TUNA A LA KING
    
    2 cans white tuna - removed from can, drained and flaked with fork
    1 sm can peas - drained
    
    salt, pepper, parsley
    basic white sauce
    
    sauce: 1 tablespoons of margerine
           1 tablespoon of flour
           1/2 cup milk
    
           melt butter on medium, add flour and moisted, add milk
           incread heat to medium high and stir until thick and
           creamy. add flaked tuna and peas, cook till heated, season
           and serve on toast.
    
    PIGS IN BLANKETS (2)
     
           make cuts in frankfurters, wrap in bacon, fasten bacon with
           tooth pick, carcoal broil or broil turning once. serve on
           toasted hot dog rolls with chile or soup from a can!
           make 2 or three.
           
    
    
    
    
    
    
           1/2 cup of 

    Re: tuna a la king
    
    This sounds suspiciously like the tuna casserole recipe that my
    brother started out with in early days.  His used various Campbell
    soups in place of the white sauce -- cream of celery, etc., so it's
    even more idiot-proof.  I don't recall the baking instructions;
    I think it had potato chips crumbled on top, or some such, God
    help us.
    

    
    Re: tuna casserole.
    
    My mothers used canned tuna, canned campbells cream of mushroom,
    canned chow-mein noodles, some milk, black pepper and I think
    thats it!!  And it was actually pretty good.  The chow-mein
    noodles are crispy (don't add TOO much milk).
    
    karen
    
    P.S.  Hi Karen K!

    Here are two chicken recipes that are rather easy
    
    Chicken and Rice
    
    2 Chicken Breasts with skin and bone
    1 cup enriched rice
    1 can cream of mushroom soup
    1 can cream of celery soup
    1 can cream of chicken soup
    
    Mix rice with the three soups (do not cook rice first).  Spread
    rice over bottom of baking pan.  Put chicken breasts on top of rice
    mixture.  Cover with aluminum foil and cook at 350 for 55 minutes.
    Uncover and cook under broiler to 5 minutes to brown chicken skin.
    He will have a good amount of rice!  
    
    ===========
    
    2 Boneless Breast of Chicken, skinned
    1 can cream of mushroom soup
    1 cup milk
    
    Fry both sides of chicken.  While chicken is frying, mix soup and
    milk.  Once both sides of chicken is browned, turn stove to low,
    pour soup mixture over chicken and simmer for one hour.  I usually
    make side dishes to go with it, but he could buy the potatoes that
    come in cans and put then in with the chicken while it is simmering
    for the hour.  The potatoes come out pretty good.