Conference turris::cooks

    An easy recipe I like to make, that always provides leftovers, and 
    doesn't take long at all!  It takes 45 minutes, but for 1/2 hour of
    that you can be doing other things.
    
    one eye of the round roast (size doesn't matter)
    one cup water
    one cup white wine
    2 beef boullion cubes
    
    brown roast on all sides.  add water, wine, and boullion cubes 
    (sometimes I just use 2 cups water if I don't have any wine, also
    tastes fine).  Cover pan (I usually use a deep pot), reduce heat
    and simmer for 45 minutes.  Cook egg noodles.  When done, and roast
    is done, drain noodles and put juice from roast in pan with them 
    (really good flavor!).  While noodles are soaking up the flavor,
    slice the roast in fairly thin slices (about 1/4" thick).  The ends
    will be more well done, and as you get towards the middle it will
    be more pink in the center.  You can pour some of the juice over the 
    meat too.  If you like gravy better than juice, we've also done that,
    you've never tasted a better gravy!  Just add some corn starch and
    water to juice - you may want to add a little pepper to taste.  
    Instead of noodles, we make mashed potatoes.  I also like to serve 
    this with fresh green beans and carrots - yum!  The leftovers are 
    really good too.
    
   
    

    I can relate to your lifestyle, however, it's unfortunate that your
    fiance hates cheese!  Here are a couple of quick meals that I can think
    of offhand, that we eat frequently:
    
    
    Spaghetti (and other forms of pasta) with sauce and some kind of a
    frozen vegetable
    
    Peppers and Eggs:  this is a quick meal that we really like.  You
    sautee a sliced green pepper (and onion if you like it) in a frying pan
    in a couple TBSP of oil.  When the peppers and onions are soft, add
    three or four eggs beaten with a little milk added.  Then cook them
    like regular scrambled eggs, adding salt and pepper to taste.
    
    Corn chowder:  I bake two potatoes in the microwave and then peel and
    dice them.  Also, in a shallow dish of water, steam some cut-up onions
    also in the nuker. Then, in a sauce pan I heat a can of regular corn, a 
    can of creamed corn, adding the diced potatoes and steamed onions, and
    I pour in some bacon bits, salt and pepper to flavor and last of all a
    can of evaporated milk.  While this is heating thoroughly, (about 20
    minutes) I usually throw together a batch of cornbread--from scratch or
    those little boxes of Jiffy cornbread mix.  This is one of my favorite
    quick meals!  It usually makes enough for two meals, and the second
    time it tastes better, because the corn and onion flavors have soaked
    into the potatoes and broth a little more.
    
    Another wierd one that we both really like is:
    
    Creamed peas and tuna over toast:  I buy an envelope of white sauce and
    cook that, adding one can of tuna and about half a bag of frozen peas
    (we like the peas with the little onions it them). When it's all heated
    up, we serve it over toast.  I like mine buttered, my husband likes his
    plain.
    
    Jumbo salad:  We do a lot of salads--lettuce, tomatoes, green peppers,
    mushrooms, carrots, cut-up cold cuts like ham or turkey, (we use some
    sort of cheese), a broken up hard-boiled egg, croutons, etc!  We pile a
    bunch of this on a plate, add the dressing, and there's a great meal!
    
    If I can think of any more off the top of my head, I'll add them.  Good
    luck in your busy lifestyles, and don't forget that variety is the
    spice of life!!
    
    Jennifer

    Garlic and lemon Chicken with Vegetables
    
    Chicken (boned or boneless, whatever cut you prefer)
    1 clove garlic
    1/2 lemon
    1-4 potatoes (depending on size)
    1-2 carrots (depending on size and whether you like carrots!)
    Butter or margarine
    
    Squeeze the juice of 1/2 lemon; add crushed garlic to lemon juice
    Place chicken pieces in a baking dish, place several dots of butter on
    chicken
    Wash and peel vegetables; slice into baking dish with chicken
    Pour lemon/garlic mixture over chicken
    Cover dish with aluminum foil
    Bake at 375 for about 40 minutes, or until chicken is fork tender
    
    Excellent served with rice pilaf!
    
    Judi
    

    
    We live on pasta in the summertime.  Many preparations are fast and you
    can get as simple or as sophisticated as you choose.  A couple of new
    favorites, from Gourmet: 
    
    Spaghetti with Handsful of Herbs 
    
    2 cups mixed herbs.  (If you've got an herb garden this is easy: use
    basil, oregano, mint, parsley, chives, etc.)
    12 oz. thin spaghetti
    2 Tbs butter 
    2 Tbs olive oil
    (GARLIC) 
    
    1 cup fresh bread crumbs, toasted. 
    
    Chop or shred the herbs while the pasta is cooking. Saute the crumbs
    with a little butter until golden.  Toss the drained pasta with the
    herbs, butter, oil and garlic.  Top with the toasted bread crumbs.  
    
    
    
    
    Pasta with Broccoli and Olives. 
    
    
    1 lb. broccoli, broken into florets, stems peeled and sliced.  
    a handful of Kalamata olives, chopped 
    2 cups chopped tomatoes  
    Garlic, to taste 
    Parsley, chopped, to taste.
    Red pepper flakes, to taste 
    4 TBS olive oil 
    12 oz. of any small, tubular pasta.
    
    In a large kettle of boiling water, steam the broccoli until bright
    green and tender/crisp. Don't overcook.  Remove the broccoli with a
    slotted spoon and drain.  Cook the pasta.  Toss the whole works
    together and top with grated parmesan.  
    
    Mike 
    

    How about tacos!?!?  When I get really busy I take a pound of ground
    beef, use taco seasoning, and I have either tortillas or taco shells,
    cheese, lettuce and tomatoes on hand anyway so it's ready to go.  If
    you use more ground beef, there are leftovers on hand!

    One of the quickest things I make is fettuchini alfredo.  Please
    pardon me for the "iffy" measurements but I just sort of wing it:
    
    1 lb. of fettuchini
    1/2 - 3/4 cups of whipping cream (depending on how wet you like your
    pasta.  We are on the cholesterol kick in my house so I have been
    using half and half and not noticing the difference.
    1-2 tablespoons butter or margering
    1 - 1 1/2 cupos of grated parmisan
    1-3 cloves garlic
    
    While your fettuchini is cooking warm cream, butter and garlic in 
    microwave or on stove (do not let boil).  Drain pasta and mix into
    cream mixture then toss parmisan cheese in to mixture.
    
    sometimes I brown muchrooms, chicken pieces and garlic in margerine
    and throw in later.  Also you can put vegetables, seafood or anything
    you want.  This takes about 15 - 20 minutes to prepare and it is great! 

    Do you an automatic timer on your stove?
    
    If so, try using oven bags.  When roasting chickens, chuck roasts, or
    port roasts are on sale, buy 2 and keep in freezer.
    
    Before leaving for work in the a.m., take out a roast or chicken out of
    the freezer.  Follow directions on box that the bags come in.  I
    believe it's the following:
    
    2 Tablespoons Flour in bag - place frozen roast in bag with 1/2 cup
    water.  Add several peeled onions, a couple of carrots, a couple of
    potatoes (whatever you will need that evening), a handful of seasoning
    or envelope of soup mix (your preference).  Tie bag and place in a
    roasting pan - set timer for oven.  When you come home that evening
    your dinner will be cooked and ready.  (Don't forget to come home on
    time).
    
    Note:  Before freezing whole chickens for this method of cooking, remember
    to take out the bag of innards, extra pockets of fat and re-wrap in 
    freezer wrap so that it will be ready whenever you need to use it.
    
    With cold weather coming soon, it's nice to come home and find a hot 
    dinner ready.  
    
    Mona
    

    Hi,
    
    I don't know where you are and the weather you have during the winter,
    but here in California I have lots of BBQ's.  I just marinate chicken,
    mostly breasts because they cook the quickest in a teryaki sauce or
    italian dressing, and throw it on the BBQ when I come home in the
    evening.  If you live where BBQing is not possible in the winter you
    can also bake or broil the chicken.  Here are a few suggestions on
    marinades(sp?):
    
    TERYAKI:  all is to taste 
    
    1 cup light soy sauce           
    1/2 -3/4 cup white wine          
    3-4  TBLS seaseme oil
    3-4  TBLS sugar
    2-4  cloves garlic,crushed
    
    Mix and pour over 4 chicken breasts (frozen) and let sit covered in the
    refridgerator over night and the working day.  When you return from the
    office BBQ or broil in the oven.  Serve with rice or on  toast or a
    hamburger bun as a sandwich.
    
    OR TRY
    
    1 cup yoghurt or sour cream or a mix of the two
    1/2 c tahini
    1/2 c soy sauce
    1 tsp ground tumeric
    1 tsp ground cumin
    2 cloves garlic minced
    
    Mix all ingredients, add chicken and let sit covered until ready to
    bake, broil or BBQ. serve with rice pilaf  and steamed veggies.
     

    RE: .9 ... BBQing IS fast and easy!! Even in Massachusetts in the
    Winter!!
    
    We don't let the winter stop us here--we don't have a garage, but for
    those of you who do, you can BBQ on the grill at the entrance of your
    garage with the door open, or you can put the grill outside the back
    door for the time that you're using it, and bring it back in when it's
    cooled!  We BBQ all winter long, wheeling the grill outside the
    basement door under the deck when in use, and back into the basement
    when we're finished.  This is the best and easiest way to cook without
    a big kitchen mess!!
    
    Jennifer

    I agree with .10, grilling in the winter, in Massachusetts isn't that
    big of a deal. I've even grilled in a heavy snow storm before. I'd run
    out long enough to check up on things..., then jump back into the 
    screen porch while waiting for the next chance to run back out to do it
    all again.
    
    It definately takes the "ho-hum-ness" out of winter cooking.
    
    When we are done with our grill, we cover it for protection, and leave
    it for the next time. We usually grill once per week during the winter.
    
    NOW... more to the subject of "QUICK RECIPES".
    
    For the grill, you could precook chicken either in the microwave or 
    boil in water (at a time when you have more time), place the chicken in
    zip-loks and refrigerate. Just before serving time, fire up the grill,
    dunk the chicken in your favorite BBQ sauce and place on the grill just
    long enough to heat and take on the BBQ taste. Takes about 30 minutes.
    
    OR..... take some thinly cut steaks, about 1/2 thick and grill these 
    for a few minutes.... OR shrimp take about 10 minutes to grill...
    
    For side dishes..., precook macaroni and make your favorite macaroni
    salad (leaving out the MAYO). Just before serving, add your MAYO and
    mix and serve.
    
    All you have to do is use your emagination..!!!
    
    Bob G.
    

    re -11 and all the others
    
    I do have some imagination, but I am not yet a very good cook. Just
    starting to learn how to cook about one and a half year ago. I have a
    couple of recipes (easy and quick ones), but after a year I wanted some
    change in my food.
    
    By the way, to all those people who are referring to micro-waves. I
    don't have one, but thanks anyway. I'll print them out and will start
    to use them when I can buy a micro-wave.
    
    And for the question about the BBQ and the weather. I am living in
    Holland and the Dutch winters are rainy. 
    
    This was my first time that I put a Note in this file. I really liked
    it.
    
    Thanks for all your inputs and I shall be glad to receive more.
    
    Regards,
    Marianne
    

    Well, rain needent stop you from cooking out either. When I want to
    cook out and it is raining, I take out the BIG beach umbrella and tie
    it up over the grill and it works great.
    
    BUT, here is another easy/quick recipe which you're sure to like.
    
    	Make up some instant onion/vegetable soup (about one cup)
    	Bring soup to a boil and add (about one cup) of instant rice
    	(minute rice), stir and cover for about 15 minutes.
    
    There are LOTS of recipes such as this throughout this notesfile. As
    you read on, you'll find recipes which will "tickle your fancy".
    
    Good Luck on your learning experience..! You'll love it!
    
    Bob G.
    

    
    
    
    
    We had customers here for presentations and their lunch was a
    grilled 'barbeque' here onsight.  They had never seen anything
    like it - even took pictures!  We did it on 'Flag Day' (June) and it
    was very festive.  Perhaps in Holland they don't do what we 'do' here 
    in the States so that it is not much of an alternative for them/you.
    
    I could give you some recipes - what kind (i.e. chicken, fish, pasta,
    beef, veal, lamb, etc.) do you like and are available in your area?
    
    

    
    If you get a crock pot for a wedding gift, don't throw it out!!!
    
    I take some pork chops and put spagetti sauce (your favorite) over
    it in the crock pot and turn it on before I leave for work.  When
    I come home I just cook some rice (or pasta) and a veggie and it's
    on the table in minutes!
    
    You can do a whole chicken the same way (don't forget to take the
    giblet bag out of the cavety!  I made that mistake myself when I
    was a beginner ;-) )
    
    Another trick I learned is to get a plain frozen pizza and put fresh
    toppings on it.  Throw it in the oven and it usually comes out great!
    (oops - your hubby-to-be doesn't like cheese)
    
    And, of course, soup and a sandwich make a good meal - for once
    in a while...
    
    
    jean

    
    If grilling/BBQing isn't an option to you...., substitute the grilling
    for Broiling, Baking, Roasting in an oven, using the same sauces. In
    most cases, the taste is very close to BBQ taste we in the USA are
    acustom to.
    
    One thing I have learned about cooking is to start off with something
    in a package/can adding some extra spices and such. After you've done
    the package/can a few times, you begin to learn that you can make that
    dish from scratch.... and do, very well..!
    
    Again, Good Luck..!
    
    Bob G.
    

    In regards to .15 there are unlimited ways to use a crock pot.
    It's great for all kinds of pot roast made from just about any kind
    of meat.
    Also it is great for doing soups and chowders. 
    Most ingredents can be prepared the night before and set in the fridge.
    Then in the morning you just pop them in the old crock pot, turn it on
    and off to work and presto! a nice hot dinner with little preparation
    when you get home. Also there is usually a recipe book which comes
    along with the crock pot when you buy it which has all kinds of goodies
    listed.
    
    happy cooking
    dave

    RE: .14
    
    In Holland you can buy everything. And I like everything, however my
    fiance is not very fond of fish. But I decided that he has to learn to
    eat it. In Holland we have an expression "Wat de boer niet kent, dat
    lust hij niet", that means (literally) "What a farmer does not know, he does not
    like.". So, I looking forward to your suggestions.
    
    Regards,
    Marianne 

    RE:. 15
    
    The strangest thing is that Lars (the hubby-to-be ---> nice
    expression!) hates cheese. But,... he likes it on pizzas (however, can
    you imagine a pizza without cheese?) and on Big Macs.
    
    Thanks,
    
    Marianne

    
    Hi Marianne,
    
     A crockpot is an electric cooking pot.  The best have a removable
    inner pot usually made of ceramic or stoneware.  They're used to cook
    foods slowly so that they come out tender.  Actually, you can use them
    to cook all kinds of things such as roasts, chili, soup, stews, and the
    list goes on.  You might throw a roast in in the morning before leaving
    for work and set it on LOW heat.  When you come home 8 hours later, you
    have supper already waiting for you. 
    
    Hope this helps, Larry

    Hi!  (How do you say 'hi' in Dutch?)
    
    Here is a recipe that is easy, elegant and great for a beginner:
    
                            CHICKEN DIVAN
    
    
    1 chicken
    Large pot of water
    1 large onion quartered
    2 cloves garlic
    1/4 (handful) parsley
    
    Put the chicken in the pot - make sure it is covered with water - and
    put in it any herbs (about 1 tablespoon each).  I use sage, rosemary,
    basil, oregano.  
    
    Bring to a boil and simmer for about 1 1/2 hours.
    
    Remove the chicken from the pot - DO NOT THROW THE STOCK (WATER) AWAY.
    
    In pot of water put 1 head broccoli (cut up) and boil for about 7
    minutes.  Take out and cool.
    
    In a baking dish (9 x 13) put a layer of chicken - then a layer of
    broccoli - then a layer of chicken.
    
    Pour sauce (recipe below) over the 'stuff' - sprinkle with bread crumbs 
    and bake (uncovered) in a 350 degree for 45 minutes.
    
    
    Sauce:
    In a sauce pot
    
    4 tablespoons butter
    2 tablespoons corn starch OR
    4 tablespoons flour
    
    Heat these two together til a paste is made (moderately high heat)
    and add 2 cups of chicken stock, 1 1/2 cups heavy cream 1/2
    white or rose' wine....and 1/2 cup grated romano cheese.
    
    This sounds involved - but it's really very easy.  You can be 
    making the sauce while the broccoli and chicken are cooling.
    
    Serve with a fresh loaf of bread - some of your WONDERFUL cheeses
    and you have a fabulous dinner.
    
    If you don't like - or can't find - broccoli then try brussel sprouts,
    peas or spinach.  If you would like, you can also substitute the 
    chicken with turkey.
    
    Enjoy
    

RE what is a crockpot -  crockpots are sometimes referred to as "slow cookers."
I think "Crockpot" might actually be a trademark of Rival (?), so other 
companies have to call their versions something else.

							-- Nina

Not quite: a crockpot is a slow cooker the "bowl" of which is made of crockery.

Rival make such a pot: indeed the crockery part can be removed and used in the
oven as a casserole.

Other makes may have the cooking vessel made of steel or glass, it may or may 
not be removeable.

/. Ian .\

    I have a FANTASTIC, easy-to-make casserole dish.  For lack of a better
    name, I call it "Seven-Layer Casserole."
    
    INGREDIENTS:  1 cup white rice (I normally use 3/4 cup instead)
    		  1 can whole kernel yellow corn
    		  1 green pepper
    		  2 8-oz. cans tomato sauce
    		  3/4 lb. ground beef
    		  2 or 3 strips bacon
    
    NOTE:  Do not pre-cook any of the ingredients.  Simply combine them in
    a casserole dish and bake.
    
    Pour rice evenly into bottom of non-stick casserole dish.  Drain corn and 
    layer on top of rice.  Dice green pepper and sprinkle on top of corn.  
    Pour 1 can tomato sauce over all.  Add 1/4 can (tomato sauce can) water 
    and pour over ingredients.  Salt and pepper to taste.  Next, crumble 
    ground beef over all followed by the second can of tomato sauce.  (Do not 
    brown beef first.)  Pour 1/2 can of water over all.  Top with strips of 
    bacon.
    
    Bake approximately 1 hour in 350 degree oven.  I normally cover the dish 
    for the first 20 to 30 minutes then uncover.  It is done when boiling and 
    bacon is crisp.

    OPS!  You're probably wondering why I call it Seven-Layer Casserole
    when I listed only six ingredients!  I forgot to mention onions.  I use
    one medium onion (diced) and add it along with the corn and green
    pepper.  
    
    Sorry for the confusion.  That's what I get for trying to remember the
    recipe while at work!
    
    Enjoy!