Conference moira::parenting

One of our favorites.

-marc

--

Spicy Shrimp-and-Pepper Pasta
	From Working Mother, March 1992

Made mostly from pantry ingredients, this dish packs a peppery punch.
But if spicy food doesn't appeal to your children, you can omit the
cayenne and use the smaller amount of black pepper. 

	1 1/2 lb large shrimp, peeled and deveined. (Note: if already
		peeled and deveined, use 1 1/4 lb) [We generally buy
		precooked shrimp. -marc] 
	4 medium cloves garlic, minced
	1/2 tsp salt
	1/4 to 1/2 tsp black pepper
	1/4 tsp dried thyme
	1/8 tsp cayenne pepper
	8 oz corkscrew or shell pasta
	3 Tbsp olive oil
	1 (10 oz) package frozen green peas
	1 jar (7 oz) roasted red peppers, drained and chopped.

1. In medium bowl, mix shrimp, garlic, salt, black pepper, thyme and
   cayenne until well combined. Let shrimp mixture stand while cooking
   pasta. 

2. Cook pasta. Drain, reserving 1/2 cup of the cooking water. Place
   pasta in large serving bowl; cover to keep warm.

3. Heat oil in large skillet over high heat. Add shrimp mixture; saute
   for 1 1/2 to 2 minutes, or until almost cooked through, stirring
   constantly. Add peas, red peppers and reserved cooking water; bring
   to boil. Cook for 1 minute or until peas are hot and shrimp are
   cooked through, bring to a boil, stirring constantly. Pour shrimp
   sauce over pasta; toss until coated. 

Serves 4. Per serving: 512 cal, 39 g protein, 14 g fat, 56g
carbohydrate, 210 mg cholesterol, 591 mg sodium.

	

    Any ideas for quick, easy dinners for working moms?  I usually cook or
    prepare 3 meals, one for my husband and me, one for my 4 year old and
    one for my 16 mo. old.  Sometimes we all can eat the same thing, pizza,
    burgers, etc. My 4 year old will ONLY eat hot dogs or peanut b. & jelly
    sandwiches.  My baby is a little better, she will sometimes eat what we
    eat but I don't have time to wait an hour for it to cook - SHE WANTS IT
    NOW (right when I get home from work)!  
    
    Feeding tips, menus, etc.?
    
    Thanks,
    Anne

    
    Anne,
    Just one family's solution, but I know somewhat where you are coming
    from. Our eldest was just as picky as your 4 yr. old, and my wife
    prepared separate meals for him, but it was a pain and a hassle. We
    finally decided enough was enough, and that he couldn't go on the rest
    of his life thinking he only had to eat the things he liked. So, from
    that day on, he got what we got. He didn't like it, he often didn't eat
    it, but he got it! And he didn't starve! As a matter of fact, he
    actually learned to try and like several new things, and discovered he
    was crazy about vegetable (strange, I know). We followed the same
    policy with the other kids, and it works for us. 
    
    As far as the baby, why can't your 16 month old eat what you do? If
    it's too difficult to chew, just grind it up (like steak or something).
    By a food mill, or use a blender, and you now all have the same meal!
    Obviously, there may be some things too spicy for a 16 month old, but
    unless you eat lots of it, you shouldn't find yourself substituting too
    often.
    
    I *definitely* would cut out the fixing 3 separate meals! Yuck!
    
    --dave--

    One thing I have found most helpful is to buy chicken in bulk, poach it
    over the weekend, and package it in one-meal portions.  Each morning I
    take one package out and put it in the frig to thaw.  When I get home
    from work, I have several options: eat it cold as is or tear it up into
    chicken salad, coat it with barbeque sauce and toss it on the grill,
    microwave it until warm and top it with any kind of sauce imaginable
    (my 2-year old loves one called Maple Grove honey-mustard sauce for
    chicken and fish), or remove it from the bones and do a REAL QUICK stir
    fry with frozen vegetables.  Granted, if you don't like chicken this
    wouldn't work for you, but I find I can vary the flavors enough to not
    get too tired of it.  One day a week we get pizza, and another day we
    have steak on the grill...both considered a treat!  My 2-year old is
    the world's pickiest eater, so we always have hotdogs individually
    wrapped in the freezer to pop into the microwave in case he decides
    chicken is not OK today : ) 
    Sarah

    
    Try leftover's for the 16 month old.  Cook extra green
    beans, potatos, carrots (whatever your serving that night)
    with your meal.  Then serve it the following night.  It
    only requires re-heating.   You can do that with meat
    as well.
    
    We do this often with my son.  I try to feed him the same
    time every night.  We sometimes do not eat until an hour
    later.  We eat alot of vegetables, so it's easy to put 
    some aside for the following evening.  
    
    Another easy finger food is sliced chicken or turkey breast
    from the supermarket deli.   It's easy to chew, and its
    not fatty.  Then maybe a little piece of cheese.
    
    With fruit being in season we also give Ryan pieces of 
    cantelope, strawberries, peaches, plums and the old stand
    by bananas.   
    
    I find this to be a pretty fast meal to put together, and
    still cook dinner for us.
    
       
    Jeanne
    
    
    

    I'm lucky that Brad like a variety of food.  When we come home at night
    he has a light snack veggies, raisins, yogurt etc.  I get a lot of use
    out of my crockpot I'll cook a roast one night and the next have stir
    fry or stroganoff.  Spaghetti is very quick and easy, and we usually
    have chinese take-out or pizza once a week.
    
    When Brad was your daughters age I also made a plate of leftovers from
    the night before and gave it to Brad to eat while I made mine and my
    husbands dinner.
    
    Sasha

    This is a basic one that can be easily altered to flavor chicken,
    however you like.  I got the basis for it from this notes file a year
    or so ago;
    
    4-5 Chicken pieces (whatever you prefer)
    1 cup uncooked rice
    2 cups water
    1 can cream of chicken soup.
    
    spread the rice in the bottom of a baking pan, pour in the water and
    the soup, add the chicken, pop it in the oven, and you're all set.  Add
    onions and/or peppers if you like.
    
    Substitute the cream of chicken soup for ~1 cup of spaghetti sauce,
    pour the sauce OVER the chicken, and the rest is the same.
    
    Experiment ... it's WONDERFUL!

            <<< Note 19.7 by PEPRMT::WEIER "Patty, DTN 381-0877" >>>
                           -< Chicken with rice.... >-
    
>    spread the rice in the bottom of a baking pan, pour in the water and
>    the soup, add the chicken, pop it in the oven, and you're all set.  Add
>    onions and/or peppers if you like.
    
>    Substitute the cream of chicken soup for ~1 cup of spaghetti sauce,
>    pour the sauce OVER the chicken, and the rest is the same.
    
>    Experiment ... it's WONDERFUL!

	I'd love to experiment with this one, but.......

	could you give me a hint on the oven TEMP & TIME ???!?!?!?!!

Thanks,
Debbi J

    Sorry about that ....
    
    oven 350 degrees, cook for about an hour.
    
    One more thing we just tried, was to use some salsa in with the spag.
    sauce to make a spicey chicken.  If your kids don't like "hot" food,
    you can stir in the salsa AFTER it's all cooked, into just your rice.
    
    Have Fun!
    Patty

    
    Hamburg and Rice
    ================
    
    1 lb hamburg
    1/2 small-med. onion
    1 cup uncooked rice
    2 cups water (to cook rice in)
    1 bag frozen corn (or 1 1/2 cans corn)
    1 can cream of mushroom soup (OR, above, substitue canned corn for 1
    		can corn and 1 can creamed corn)
    2 small cans mushrooms (optional)
    HAMBURG SEASONING:
    2 tsp salt
    1-2 Tbsp Parsley flakes
    1 tsp garlic powder
    1/2 tsp onion powder
    
    Cook rice per normal directions.  
    
    While the rice is cooking,  in a large pot (dutch-oven size), brown
    hamburg with onion, drain most of the fat off, add seasonings.
    
    Mix together corn, soup (or cream corn), rice and hamburg and
    mushrooms.  Heat through on medium heat, stirring frequently  Serve
    with potato chips.  GREAT for leftovers, and bagged lunches, and kids
    seem to LOVE it!
    
    
    
    
    A similar dish, Italian style;
    
    1 lb hamburg
    1/2 small-med. onion
    1 cup uncooked rice   (or substitute 1/2 lb any pasta)
    2 cups water (to cook rice in)
    2 cups spaghetti sauce
    1 bag frozen corn OR peas OR beans (or 1 1/2 cans), OR 1/2 bag of any
    two.
    
    HAMBURG SEASONING:
    2 tsp salt
    1-2 Tbsp Parsley flakes
    1 tsp garlic powder
    1/2 tsp onion powder
    2 tsp oregano
    1 tsp sweet basil
    
    Cook rice per normal directions.  
    
    While the rice is cooking,  in a large pot (dutch-oven size), brown
    hamburg with onion, drain most of the fat off, add seasonings.
    
    Mix together vegetable(s), sauce, rice and hamburg.  Heat through on
    medium heat, stirring frequently  Serve with chips or Italian Bread.  
    GREAT for leftovers, and bagged lunches, and kids seem to LOVE it!
    
    
    MEXICAN-Style!
    To spice it up, in the above recipe, substitute 2 cups spag. sauce for
    1 1/4 cups spag. sauce, AND 3/4 cup medium salsa, and add 1/4 tsp tabasco
    sauce and 1/2 tsp black pepper to the seasonings.
    
    
    In any of these recipes, you can easily change them to suit the
    vegetables and noodles that you family prefers, with no real change to
    the rest of the recipe.  
    
    STUFFED PEPPERS
    ===============
    And in the Italian recipe, if you leave out the vegetables, and make
    sure you use RICE, cut the sauce to ~1 to 1 1/2 cups you have a GREAT
    stuffing for making Stuffed Peppers (just blanche the peppers stuff
    'em, and bake for ~45 mins at 350 - you'll need about 8 whole peppers,
    either stuffed whole, or sliced in half).  To remove a little of the
    bitterness from the peppers, lightly salt the inside of the pepper before
    stuffing.  
    If you don't have time to prepare the stuffing and peppers the same
    day, the stuffing can be made virtually anytime, and stuffed into the
    peppers.  If the stuffing is cold, add 20 minutes to cooking time. 
    It's much faster to pre-heat the stuffing in the microwave.  The
    peppers should not be blanched ahead of time as they tend to wilt too
    much.
    
    
    I MUST Note here though ..... since I don't typically use recipes or
    measure anything, these measurements are approximations (how much is a
    couple shakes?? (-;), so you'll probably want to taste and adjust as
    needed, while you're cooking.

    I need to share this one, just from a cost effective point of view.
    
    We have been buying the Jello brand of jello cups, and the numerous
    brands of puddings in the cups, and of course the fruit and applesauce
    in the little cups.  Let me say it's getting just a little too pricey.
    (The jello cups are 6 4oz cups for 1.99, thats about twice what it
    costs to make).  The pudding and fruit cups are worse.
    
    I just went to BJ's warehouse and bought 250 4oz plastic solo cups, and
    a package of lids for the cups, total investment was about $7.  and now
    I make my own jello and pudding cups.  I also buy the big cans of mixed
    fruit, applesauce, and even trail mix and put these in his lunch box.
    Yesterday I added a can of crushed pineapple to the jello, might do
    diced peaches, pears or applesauce somewhere down the line.  After all
    was said and done, even with the added fruit I was still below the
    store cost.  BJ's also sells a larger size of jello and pudding mix,
    which makes it even more cost effective.
    
    One daycare provider I interviewed makes up a dozen cups in the morning
    for her charges, and the children can help themselves to snacks through
    the day.  She sometimes puts carrot slices, pickles and olives in them
    for lunch time too.  I may do that for the lunchbox.
    
    If the package of 250 is too many, try to split them with a neighbor or
    relative.
    
    
    Here's one more I did yesterday
    
    SAUSAGE BREAD: (an old, flexible favorite in our house)
    
    Brown a pound of sausage meat, I use the italian type but anykind will
    work.  Add in any combination of mushrooms, onions, green peppers as
    you saute.
    
    I put it briefly in the food processor to make the consistency a little
    smaller.  Then drain the grease off in a collander.  Sometimes I add a
    little wine for flavor.
    
    Put the mixture into a package of bread dough which has been spread
    flat in a Jellyroll type pan (10" x 13" aprox size)  Place cheese
    slices under the mixture, and more on top if you're inclined,
    and roll up like a Streudel. 
    Just bake for about 20-25 minutes at 350 to 375 until the bread is
    brown.  Sometimes for a change put a little tomato paste or pizza sauce
    on the bread dough first.  Slice it into to inch wide slices, also
    great for pot luck suppers.
    
    Lyn

    I need ideas!! My family doesn't really "do" casseroles.  The kids
    don't particularly like spicy food.  So we eat the same thing all the
    time:  chicken, baked potatoes, green beans or peas.  Pork chops,
    mashed or baked potatoes, corn, applesauce.  Steak, baked potatoes,
    peas or green beans.  Spaghetti with vegetarian sauce (and a hot dog
    or burger for James, who hates pasta).  Pizza.  I need things I can fix 
    in 30 minutes (preferably less).  
    
    Also, is it really awful to serve heated-up leftovers to the kids so
    they can eat first?  I have noticed that "troop morale," so to speak,
    is a lot higher if the kids can eat at 6:15 instead of 6:30-6:45.  So
    I tend to heat up leftovers so they can have their meal first.  Is that
    a rotten thing to do?
    
    Desperately seeking inspiration,
    Kate

    How about a ham steak with rice/egg noodles/potato and veggie?
    Since it's pre-cooked, you can just heat it up...even in the microwave.
    
    We're in the same boat and sometimes we have breakfast food for
    supper as a treat.  French toast with fresh fruit. Quiche and fresh 
    fruit. 
    
    I've even poured Campbell's Chunky Chicken Soup over rice for a meal
    in a pinch.
    
    Grilled cheese sandwich and soup.
    
    I just try to have a protein, a veggie or fruit, and a pasta/rice.
    
    Also, as much as my kids hate leftovers, when they're hungry, they'll
    eat them.  I give them the choice...have leftovers now or wait an hour
    and have a new supper.  (They're 10 and 14, so they can wait.  For
    littler ones, I'd give them something to munch on if they chose the
    latter...maybe a yogurt or raw veggies or fruit.)
    
    
    Good luck.
    Noranne
    
    

    No blame Kate - I think as working parents leftovers are a life saver.
    For us, I get home at 6:15 everyday, and Alan is not often home before
    me.
    Our policy is to do the short meals during the week, and the big meals
    during the weekend of which we eat half and freeze for a second meal.
    Although we don't often do casseroles, we DO take the oppurtunity to
    make several stew-type meals then.
    Like:
     regular stew with potatoes & veggies
     various soups (bean soups, chowders,etc)
     mild curries (which are more flavourful than hot)
     goulash (like the stew without the vegetables)
     meatballs with a creamy gravy
     spagetti sauce
     pineapple chicken (you know, the hawaiian style with peppers and
                                                                  tomatoes)
     
    As well, we cook and freeze:
     meatloaf (5 minutes in the microwave sure beats an hour in the oven!)
     roasts
     meat pies
     cordon-bleu chicken (breaded chicken breasts stuffed with cheese& ham)
     burgers
    
    There's more, but I cannot seem to remember them all. Then there
    is always a sandwich, or an omelette.
    Go look at that wonderful cooking conference!
    
    Monica

    I make a big batch of meatballs and freeze them in a bag.  They're
    handy for spaghetti, chicken soup with vegetables and rice or pasta,
    sandwiches, stir-fry (broken in pieces), etc.
    
    Laura
    

	Two very simple and quick dinners:

	Cut beef into strips or chunks (a cheap sirloin or chuck)
	Stir fry in 1 TBSP oil
	Add one package of Bird's Eye International Vegetables, California
		style (it's a Lemon-mint sauce w/Asparagus, Assorted Peas, 
		and carrots)

	Add a few tablespoons of water and cover, simmer 3-5 minutes

	Serve over rice

	(You can add an extra package of the same vegetables, or add other
	favorite frozen veggies - broccoli, cauliflower, pea pods, etc to
	this go farther.)

	Also, we tried chicken in place of the beef and didn't like it as
	well with that particular mix.

	
	The other recipe uses chicken in place of beef, and a bag of 
	Bird's Eye Teriyaki style vegetables in place of the california
	style.  Preparation is the same.  This is very low in fat (there's
	none in the Teriyaki sauce) and delicious!

	Karen

    
    An easy and quick one from "Working people's CookbooK" (Nothing takes
    more than 60 minutes from start to table)
    
    Sarafrancho  (No idea what the name means)
    
    3-5 (thin) PorkChops: I find the thinner sliced ones work best.
    1 Cup uncooked rice
    1 medium onion, chopped
    1 medium green pepper, chopped
    1/3 C catsup
    1 teaspoon Worchestshire sauce
    2 Cups bouillion (Or 2 C Water and 2 cubes)
    
    
    Layer all in a skillet, in the order shown. Cover and cook at a simmer
    for 45 minutes, or until rice is done.
    
    
    
    Another quick (and unusual) one that can be made in advance is 
    Green Spaghetti
    
    1 10 oz pkg of frozen chopped Spinach
    1/2 C Skim milk
    2 Tbs butter
    1/2 C Parmesan or romano cheese
    1 clove garlic
    Italian seasoning to taste
    S & P to taste
    
    Thaw the spinach. put everything into a food processor until "smooth". 
    Heat through and serve over pasta. 
    
    
    Chicken marinade:
    One last thought. We put our chicken into marinade as we get it from
    the store, and then when we want it, it's ready. My favorite (and
    easiest marinade is 1 part frozen OJ to 1 part soy sauce. That's all
    there is to it.  The longer it marinades, the better; the minimum is
    about one hour.  Great grilled or baked.
    
    
    Jamd

    Help me out, I have little problem with main dishes during the summer,
    number one rule is EVERYHING is cooked on the grill.  Problem becomes
    the "starchy" side dishes.  Potato salad takes prep and thought ahead
    of time, I've tride rice salad, even pasta salad, but that's still only
    three days out of perhaps seven.  What else is there?  Has anyone got
    any good ideas that maybe I could pick up at the supermarket deli on the 
    way home?
    
    On the other side of it, we have become addicted to Cesar Salad. 
    Romaine lettuce seems a little cheaper, and of course better since it's
    a real green with good vitamins.  I've started buying the EtTu Cesar
    salad ingredients at BJ's wholesale.  It's insainly simple and quick.
    Instead of twenty minutes chopping the tomato, cuke and such, plus
    deciding who want's what kind of dressing.  On occation I'll fall back
    on bottle things like three bean salad, pickled beets and sweet and
    sour cabbage, marinated mushrooms.  I consider these the "veggie" part
    of the meal.  We usually eat on the deck, it makes eating sort of
    pleasant.
    
    Lyn

    Lyn,
    
    We roast red new potatoes on the grill.  I usually halve them
    or quarter them depending on the size.  You can brush them
    with butter or margerine.  We usually add some spices (garlic)
    and throw in some chives and scallions from the garden.
    
    Nice and easy and delicious too!
    
    	Linda

    
    Try the Near East Rice Pilaf (goes great with steak or chicken kabobs).
    It takes about half and hour, but once the water boils and you dump
    everything in, it just sits there simmering for the next 25-30 minutes.
    Also, have you ever tried Couscous??? This is a Moroccan pasta. It's
    very fine, but tasty. We actually add some chicken boullion to the
    water to give it a little extra flavor. This you dump into boiling
    water and it's ready 5 minutes later. Also remember, that even though
    everyone thinks of these things as vegetables, they're really a starch,
    like, corn (on the cob will be in season later this summer) or peas
    (fresh ones are in season now!!!). A lot of times we'll just have fresh
    bread as our starch instead of making something.
    
    One more thing, have you tried the potatoes and onions in foil on the
    grill??? Take some foil, layer potatoes and onions (we've also done
    this with carrots and zucchini), dot with butter and sprinkle with
    pepper (or any other spice you wish), wrap up the foil on the top and
    close the ends. Put on the grill and cook (covered) for about half an
    hour (I hope I have the time right, my husband does the cooking).
    
    Enjoy, Patty

    Don't forget corn on the cob, too.  Pull back (don't remove) the outer 
    sleeve and then pull out all the silk.  Cover the corn back with the
    outer sleeve and wrap in aluminum foil, then toss on the grill.
    
    Susan

    you can also put cut peppers (green,red,yellow,orange) with
    mushrooms, zucchinis, into a container, throw some salad dressing
    on them and into the fridge in the morning. When you are preparing
    dinner, put them on kabobs with cherry tomatoes and throw them on
    the grill. 
    Try the cooking conference too - there are a zillion ideas there!
    
    Monica

    ....and talk about time management... ask me what I do with that half
    hour while I'm cooking on the grill?  I let AJ play in the pool, which
    is only 3 feet deep, he's a good swimmer, and it's right off the edge
    of the deck so I can see and hear him at the same time.  It also gives
    me a little headstart on bath time...sort of a "pre soak" cycle for his
    dirty body!  and I can burn off any leftover energy from the day, he's
    usually off in zzzzz's land within 5 minutes of bedtime!  I consider
    all of this a smart move!  
    
    and thanks for all the suggestions!
    Lyn

     This is partially related to Lyn's question, but also a
general comment.  If you like rice at all, an automatic rice
cooker is a great appliance.  You just put in rice, water, push a
button, and forget it.  It cooks the rice without scorching, and
keeps it warm until you're ready for it.  It's even easier than
minute rice, and imo delivers a much better product.  It takes
roughly 20 minutes.  I think it's best used with real Oriental
rice.
     Rice cookers can also be used to steam vegetables, but we've
never used it for that.

Clay 

    We like cold side dishes in the summer, too, and I also find that
    potato salad takes a lot of work.  An easier dish I've been making
    lately is cole slaw.  You buy a head of cabbage and grate it into
    slivers, then toss it with a bottle of Hidden Valley's Cole Slaw
    Dressing (sold in supermarkets next to the regular Hidden Valley 
    Ranch dressing.)  This is best if you do it a little ahead and let
    it chill in the fridge for a while.
    
    Another side dish that we like is to slice tomatoes and large yellow
    onions thinly, layer in a dish, and add some italien dressing.  Let
    it sit in the fridge for a while to chill and marinate.  
    
    And then there's the good old standby - deviled eggs.  
    
    Jane

My neighbor makes 3 bean salad - it's sooooooo easy!


RECIPE:


	3 cans of assorted beans (try your favorites)
		(green beans, chick peas, kidney beans,
		 pinto beans, black-eye peas.......)

	onion - chopped very fine

	dressing - Newman's Own 

	- hint: let marinate overnight if possible

	stays fresh for days

    My sister inlaw is having the birthday party for my nieces this
    weekend.  Her description of the menu sounded like "cake, icecream,
    chips and other junk food"
    
    I'd like to offer to bring something, but what is where I seem to be
    stumbling.
    
    What is there beside Rice Krispie Squares (mine I make with tiny things
    like micro size m&m's) also thought of bringing a big bag of Chex Mix, 
    I saw a huge bag in the wholesale club over the weekend.
    
    I don't wan't to undermine the actual Birthday cake, which is a
    Beautyand the Beast chocolate half sheet, by bringing things like
    brownies or cupcakes. But I guess I'd like to do something "homemade".  
    The thing is for the whole family and friends, should be 20 something 
    people, it's a pool party, ages will be 90-odd (the great grandmothers) 
    down to toddlers, and a lot of elementary school age kids third grade and 
    under.  She's not doing the usual cookout and meal thing, just as I
    described above.
    
    HELP, my mind is Blanker than usual!!
    Lyn

                       <<< Note 19.27 by SALES::LTRIPP >>>
                      -< goodies for 8 year old party?? >-

>    What is there beside Rice Krispie Squares (mine I make with tiny things
>    like micro size m&m's) also thought of bringing a big bag of Chex Mix, 
>    I saw a huge bag in the wholesale club over the weekend.
 
What better for a pool party than a fruit salad or a watermemon.  Why
more junk food when summer fruit is available!!!!!   

    Lyn,
    I think the solution can also be if you have a little time to
    spend on this. Kids like the look of things as much as the taste - 
    My mom bought a few food-decorating books and started making things
    like fruit salad in a water melon basket, or a veggie tray made up
    as a landscape of palm trees, and tropical lakes. Even something
    as simple as putting faces on the oatmeal cookies using chipits and 
    gumdrops.....
    
    Monica

I also have a recipe that is designed for fruit.  

Whip a pint of cream, but stop before it peaks. (Don't add sugar)
Add one package of vanilla instand pudding.  Contnue wiping to dip
consitancy.  Kids love to dip the fruit in.  The adult version calls
for a 1/4 cup of ameretto ;-).

michael

    
    another easy dip (OK, not really related to the topic, but..) fro fruit
    
    1 jar (10 oz) of marshmellow creme
    
    1 bar of cream cheese (the larger size)
    
    grated rind of 1 orange
    
    enough milk to get a "dip" consistency
    
    
    Mix and enjoy!

    Here's a good recipe for a no-bake, and if you decide to not go with
    the healthy snacks!  This recipe came from the cooks notes, I make this
    for many family get togethers, never any leftover.  I cut them up half
    the size of a brownie.
    
               NO BAKE Peanut Butter Bars (like Reeses) 

    2 sticks margarine (1/2 pound)
1 3/4 cup graham crackers crushed fine (Don't use the HONEY flavored)
    1 cup peanut butter (crunchy can be substituted)
2 1/2 cups confectioners sugar
    1 12 oz. package of Real Chocolate Bits
    1 9x14

Melt margarine add crushed graham crackers, peanut butter, and 
confectioners sugar and stir thoroughly in a large bowl.  Spread evenly 
in pan and set aside.  Melt chocolate and spread evenly over the peanut 
butter mixture and refrigerate for about 15 minutes.  

Remove from frige and cut into squares.

    Here is a very simple, tasty treat, similar to Rice Krispy
    squares...but different.
    
                           CRISPIES
    
    6 oz butterscotch chips
    1/2 c peanut butter (smooth kind)
    3 c Corn Flakes
    
    -melt chips and p.butter in double boiler
    -mix gently with Corn Flakes
    -drop by tsp. full onto cookie sheet
    -chill well, and keep cold until serving (they get soft if they get too
      warm)
    
    After they have chilled (minimum is about 15 minutes) put each one in a
    cupcake paper and serve!  They are very crunchy, make "spikey",
    interesting shapes and are very addicting.  Kids love them.
    
    Good luck!

    Does anyone have a variety of the Crisipie treats that uses "golden
    Graham" cereal and something to sort of "glue"it together?  Have had
    it, but it was an everyone bring something situation, and I could never
    find out who had made them.  verrrry sticky!!
    
    Lyn

    I make that dish but I don't measure a thing.  The stuff to "glue it 
    together is peanut butter and butter two to 1.  I usually start out 
    with a full box of Golden Grahams, 1 can mixed nuts, 1 box white 
    raisens, 1 stick butter and peanut butter ( I would guess a little 
    over a cup).
    
    Sorry, I cook alot but haven't learned to measure.  I enjoy making 
    things to taste otherwise I wouldn't cook.  8.)
    
    lori

    An easy dessert for the whole family (baby too)!
    My son is 14 mo and loves this, although it does get messy.
    
    1 box of jello (4 serving size)
    1 pint of vanilla ice cream
    
    Dissolve jello on stove with 1 1/2 cup water
    Add ice cream and mix throughly in a bowl away from stove
    
    Pour into dessert cups and chill.  Or pour into a grapham cracker pie
    crust and throw strawberries or blueberries on top after it's
    semi-firm.
    
    This really is good and so easy!  Total prep time = 15min!
    

    
    Any quick and easy leftover ideas for that Thanksgiving turkey?

	My favorite is to slice up turkey in brown gravy or turkey gravy
	heat and serve over bread.

	also good in soup (ramen noodles or make your own turkey soup which
	is more work...


	sherry

I cut it all up and freeze it in 3-4 cup portions.  That's enough for
either a pot pie or this turkey enchilada recipe I have that everyone
loves. And by freezing it, you don't overload on all that turkey all in
the same week.

We just ground up all the left over turkey meat in our meat grinder and
will use it for turkey salad sandwiches and probably some soup.

Dave

This is one of my favorite easy recipes...

	Chicken Breasts Mozzarella

	boneless chicken
        mozzarella cheese
        favorite spaghetti sauce (homemade or store bought)

	Put boneless chicken in casserole (1 layer), top with
	sauce and sprinkle on mozzarella cheese.  Bake at 350
	for 30 minutes (or until chicken is done).  Serve
	over rice or pasta.  

	

	

    Going to do 'DIRT CUPS' for my son's Halloween party...
    do i have the ingredients right:
           
    clear plastic cup
    chocolate pudding
    mashed oreos 
    gummy worms
    
    did i leave any critical gravel-like ingredient out ??
    
    thanks.

    Most of the dirt-cake recipes I've seen also call for sugar, Cool Whip 
    and softened creamcheese. However, your mix sounds like it would work just 
    as well (and will be just as messy...:^) 

    I'd at least add the cool-whip to your dirt cups.  sounds yummy.
    
    I have a good dirt cake recipe, but it's a bit more complicated to make
    the "pudding" mixture.  Let me know if you want that.
    
    Holly
    

    Hi,
    
        Could you post your dirt cup recipe?  I am having a Halloween
    party for my 3.5 year old son and am looking for ideas.  This
    will be my first real kid party.
    
    
    				Mary

    Hi,
    
    I'm going to attempt to make some gingerbread houses with the kids.
    I'm borrowing an idea my son's kindergarten teacher had, which is to
    use graham crackers, rather than to bake and cut the gingerbread.  I've
    purchased canned cake frosting to use to assemble and decorate the
    houses, but I'm sure there are other icings that are more appropriate
    for this type of project.  Does anyone have any recipes for icing for
    gingerbread houses?
    
    We're doing the project tomorrow (11/30) night, so I would like the
    recipe before 3:00 tomorrow, if possible.  Otherwise, I can put it away
    for next year!
    
    Thanks!
    
    Sheryl
                                        

	Sheryl,

	Wow, I was going to try the same thing with Kristen one of these
	saturdays before Christmas.  But she is only 2.5yrs so I am going
	to try it myself this friday night, then if I think it goes okay
	and it will be a good thing for us to do together, we'll try.

	I had ordered the "Easy Graham Cracker Houses" booklet from 
	Current last year and never tried it.  I happen to have it at
	work with me today because I'm stopping at the Grocery Store on
	the way home to get the candy, etc.  

	I just looked and this is the recipe they have for the frosting:

----------------------------------------------------
	ROYAL ICING

	Makes about 3 cups

	4 cups powdered sugar
	3 egg whites, at room temperature
	1/2 teaspoon cream of tartar
	Paste or liquid food coloring (optional)
	Water (optional)

	In a large mixer bowl at low speed, beat powdered sugar, egg whites,
	and cream of tartar until well blended. At high speed, beat for 5-7 
	minutes or until a knife drawn through the mixture leaves a path. Tint
	with food color if desired. Tint enough of one color at a time, since
	icing color changes after standing and it's very difficult to match
	colors later.

	Icing dries quickly, so keep unused portion covered with a damp cloth.
        Pipe icing as is or thin with a few drops of water until a piping 
        consistency. This icing dries candy-hard to make long-lasting 
        decorations.

	Note: Paste food color can be purchased in specialty sections of 
        department stores, craft stores or cake decorating supply stores.
 	Paste food color will make deep, vivid colors.  Liquid food color 
  	tends to make softer colors and thins the mixture.  Using a wooden
	pick, add paste color in very tiny amounts and add liquid color a 
	drop at a time to control the amount used.

	--------------------------------------------

	Now after all that, looking at the picture of the houses they
	make, they only use white frosting and add color with all the 
	different candies.  

	Also, the kit came with those bags that you put a little decorating
	tip in and then the frosting and you get different designs.
	They use the frosting to stick all the pieces of graham crackers
	together and then use the different fancy tips in the frosting
	bag to decorate the outside.

	We'll see how it goes....

	Good luck,
	Karen T.

    For the younger set, you might try a small size milk carton as the 
    base for the gingerbread house. The kids did this at daycare last year 
    and they came out great! Just ice the carton as you would a graham cracker
    or gingerbread cookie or cardboard base and let the kids stick on the
    decorations. I would think this would be a sturdier base for the not-
    so-nimble fingered (even me!)

    I know that if we made a gingerbread house we would eventually want to
    *eat* it, or at least part of it.  Is anyone else weirded out about the
    royal icing containing raw egg white?
    
    Leslie

    I believe you can buy "pasturized" egg white at cake decorator supply
    places.  However, mom's rule the year we made a gingerbread house was
    not to eat it.  
    
    meg

    You really shouldn't eat icing made with raw egg whites.  I buy
    pasteurized egg whites for cake decorating.  This type of icing dries
    into almost a brick, so it's perfect for glueing things together.  You
    would NOT want to ice an entire cake out of it, however : ) BUt it
    really does cement those gum drops to the roof.  I like to be able to
    eat the house, so I have my son and nephews assemble and decorate it
    before we eat it for dessert.  They really enjoy demolishing it as well
    as decorating it!
    Sarah

    Meg and Sarah, thanks!  I had no idea there was such a thing as
    pasteurized egg white (which would still "act" the same as raw in
    recipes).
    
    Leslie

    RE: .47
    
    Karen, 
    
    That was great timing.  Thanks for posting the recipe; it's exactly
    what I was looking for.
    
    RE: the egg white discussion
    
    Thanks for the egg white warning and info about pasteurized egg whites.
    I'll try to get some; if not, I'll follow the no eating rule.  I'm sure
    we'll have plenty of leftover goodies for the kids to munch anyway.
    
    - Sheryl

Another idea...

Last weekend, I bought a gingerbread house kit, 
complete with already made gingerbread, assorted
candies and icing mix (to which you just add 
water) at Costco, here in Nashua for ~$7.00.  My
3.5 year old and I put the house together this
past weekend and the icing appears to be sticking
pretty well.

Mary

    
    re: eating gingerbread houses...
    
    
    Believe me... you won't want to eat it.  Its gonna get real stale.
    
    Karen

    Karen,
    
    Good point!  Maybe if we undertake this project we could also construct a
    small outbuilding (hmm... say, a one-holer? :-} or a doghouse) which
    would be enough to satisfy the immediate gustatory curiosity of my little
    subcontractor!
    
    Leslie

    Oh yeah, I forgot.  You can get powdered Royal Icing (Which is the
    oifficial name of the icing that dries as hard as a rock and has egg
    whites in it) at cake-decorating supply stores.  And I've even seen it
    read-made in a can, too.  Just look for royal icing.
    I don't let it sit around for days before it's eaten - usually we eat
    it the same day or the following day.  It's a good Christmas Eve
    project for kids who are too excited to calm down.  Helps them relax
    and focus.  And as long as I cover it, it's edible the next day. I
    would NOT eat it if it had been sitting around as a table centerpiece
    for several days. 
    Good luck!
    Sarah

    My friend and I made the gingerbread houses Wednesday night, assembling 
    them with the Royal Icing recipe.  I couldn't get the homogenized egg 
    whites, though.  Last night during playgroup, we decorated the houses 
    using regular canned frosting.  The kids enjoyed eating the frosting from 
    their spoons as well as decorating the houses!
    
    The general consensus was that they didn't want to eat their
    masterpieces, but we had plenty of extra decorations for them to munch
    on.
    
    I'm glad we didn't have the kids join us for the gingerbread house 
    assembly.  We found it to be a little hard (maybe because of
    inexperience, though), and we thought the 3.5-year olds might get 
    frustrated.
    
    Thanks, everyone, for sharing the information!
    
    - Sheryl                      
    

    Does anyone have a recipe for those Peanut Butter Kiss cookies?
    I lost mine and I wanted to make them for my daughter's holiday party
    on Friday.
    
    Please send mail.
    
    Thanks,
    Diana  (MROA::DCAMPBELL)

I guess you could call this a recipe, but does the old 'soak an egg in 
vinegar' really work?  If so, how long do you have to let it soak?  Does it 
have to he a hard boiled egg?

Thanks
Dave

    
    BE CAREFUL!!!  Jason convinced me that this worked with a RAW egg, and
    that it would BOUNCE when it was done.  Hahaha .... more like SPLASH!
    
    *YES* the egg must be hard-boiled.  It took overnight for us.  The egg
    feels *SO* slimey and disgusting, prepare to drop it .... yech!
    
    Jason was pretty funny when it broke .... after INSISTING many times
    that it was a raw egg, and he was certain of that, when I went to take
    if out of the glass the next morning, it slicked right out of my hands,
    onto the kitchen floor.  We just looked at the egg, and then at each
    other, and he says "Well, maybe she did cook it first" .... (-;
    
    
    HAD to laugh!