Conference moira::parenting_v3

    One of the secrets of getting meals on the table quickly without
    hassle is substitution.
    
    I know, you learned in home ec not to substitute, and dozens of
    recipe books tell you to measure exactly and use the ingredients
    called for, or disaster will strike.  'Tain't necessarily so. 
    True, the dish probably won't turn out exactly the way the recipe
    intended, and I wouldn't mess too much with a cake or cookie
    recipe, but generally main dishes, vegetables, and pastas can be
    revised pretty freely.  You'll have an occasional disaster, of
    course, but that happens anyway, right?
    
    The idea is to substitute something of about the same texture and
    liquid content.  For instance, you can use unflavored yogurt
    instead of sour cream.  The yogurt dish will be a bit tarter and
    perhaps a bit thinner, but generally just as good.  Also lower in
    fat.  
    
    * Most recipes for veal will turn out equally well when made with
    chicken, which is much cheaper and lower in fat.  Most pork
    recipes can also be made with chicken.  Or turkey.
    
    * You can almost always substitute chicken pieces for chicken
    breasts or other expensive parts.  
    
    * Different forms of tomatoes can be substituted pretty freely. 
    If you don't have tomato paste, use an equivalent amount of
    ketchup, or tomato soup from the can, or spaghetti sauce, or
    chopped fresh tomatoes, or even a can of stewed tomatoes (if you
    do that, cut down on the water or other liquid you add).  The
    texture will be different, but the result should still be good. 
    
    * If you can afford it, try using yellow or red bell peppers
    instead of green ones.  They're sweeter and the kids like them
    better. 
    
    * Pasta is often interchangeable.  If you don't like macaroni, use
    linguine or spaghetti or rigatoni or whatever is on sale.  You
    can't always use pasta in place of egg noodles, unfortunately.  
    
    * If you don't have or don't wish to use wine in cooking,
    substitute an equivalent amount of chicken or beef bouillon with a
    little vinegar in it.  
    
    * A tablespoon of vinegar or lemon juice in a cup of sweet milk or
    cream will turn it to sour milk which can be used in place of
    buttermilk in baking.
    
    * Lard, shortening, margarine, and butter are fairly
    interchangeable as far as their cooking properties go.  Use the
    healthiest choice.  Read labels carefully -- many of the cheaper
    brands of margarine have less hydrogenated oil than the expensive
    kinds.   If the recipe calls for melting the butter etc., use a
    vegetable oil instead.  
    
    --bonnie

    Another trick to quick meals is putting in the extra time when you
    have it -- perhaps on weekends or a particular weeknight -- so you
    can cut corners later.  
    
    For instance, when you have lots of time to cook, roast a turkey. 
    Cut up the leftovers and freeze them in 2-cup portions to be used
    in quick meals later on.  A 10-pound turkey will make about 8-9
    meals for a family of four, plus two to four meals of soup -- see
    next note.  
    
    --bonnie

    Lesson number 1:  chicken or turkey soup

    From now on, you're not going to throw away what's left of a roast
    chicken or turkey.

    You're going to make soup.

    After you finish eating the turkey, and breaking up the meat,
    break up the bones into two piles: the thigh, drumstick, back, and
    wing bones in one, the rib cage with breastbone in the other.
    Freeze them separately. 
    
    When you're going to be home for a couple of hours, make the soup. 
    It doesn't need much attention, so you can do other things like
    play with the baby while you're waiting for it to cook.  
    I generally find the evening to be a good time -- I put on the
    bones while I'm fixing that night's supper, then finish it later
    in the evening.  Or you can use that crock pot you got for your
    wedding -- instead of taking two stages to make the soup, just put
    the vegetables and spices in with the bones and let it cook all
    day.  Then when you get home you just take out the bones, check
    the seasoning, and serve. 
    
    Throw the bones in a large kettle*.   Cover them with water -- the
    bones of one roast chicken will make about 6-8 cups of stock. Chop
    up some onion and celery if you'd like (celery leaves go the best
    in stock) and season to taste with salt and pepper.  I also like
    to add some thyme or poultry seasoning. 

    Bring to a boil, then turn the temp. down to a very low simmer,
    put the lid on, and forget about it for an hour or two.  

    If the bones were meaty, lift them into a colander set in a large
    bowl and when the bones have cooled enough to handle, pick all the
    good meat off, and drop the meat back into the stock.  Chop up
    some carrots, or leftover broccoli, or frozen or canned peas,
    corn, or beans.  Chop up some fresh tomatoes, or add a cup of V8. 
    Add about 1/2 c brown rice.  Try tofu -- I can't stand it, but
    maybe you and yours will like it.  If you don't have a lot of
    time, you can add the veggies and rice to the bones and make a
    one-step soup, though it's a bit harder to pick the bones out. 
    
    Add seasoning -- start with 2 tsp. salt and some pepper, then
    increase as necessary to get a taste you like.  Experiment.  I
    like to toss in  a few dashes of hot pepper sauce or
    worcestershire sauce.  A good combination is 2 T soy sauce, 2 T
    lemon juice, in chicken soup with broccoli and rice.  Curry spices
    also add zip.  
    
    Bring it back almost to a boil, turn the temp. back down, and let
    it simmer for another hour or so.  

    Usually 6-8 cups of stock will make two meals for a family of
    four.  You can freeze it in serving-size portions, or  just throw
    the kettle into the refrigerator (I know, who's got room? I told
    you this was going to be an adventure).  Then when you get home
    the next night, you take it out of the refrigerator, you turn a
    burner on medium, and you reheat the soup.  Presto, a one-dish
    meal in 10 minutes.  And it's low calorie and low fat.  

    --bonnie
    
    * Soup kettles -- I use a stainless steel pressure cooker given to
    me by Neil's aunt, who doesn't cook any more.  The pressure cooker
    part of it's no good any more, but the bottom makes a wonderful
    soup kettle.  You can usually pick up such a broken pressure
    cooker at tag sales for peanuts.  

    Thanks for starting this note Bonnie.  My secret to a fast, nutritious
    breakfast is: Columbo's Lowfat Vanilla Yoghurt.  This stuff came
    out this year, and we go through 3 large containers a week.
    Serve it either on heated Eggo Waffles with fresh banana or peach
    slices, or mix the fruit in and top with wheat germ, available in
    the hot cereal section.  Also good is the yoghurt with 100%-peanut
    butter and wheat germ stirred in (watch out for choking with young
    kids).  Or one of the flake cereals like raisin bran stirred into the 
    yoghurt.
    	Linda

    2 favorite yogurt recipes:
    
    Mix equal parts (non-fat) yogurt with applesauce.  Add cinnamon and
    sugar to taste.  Makes a nutritious and tasty breakfast or snack.
    
    Make rasberry or lime jello according to pkg directions.  When the
    jello is almost set, fold in yogurt.  For 2 cups of jello, I use
    one cup of yogurt.  This makes a great snack that.  The only
    problem is the rasberry jello / yogurt mixture resembles
    Pepto-Bismal :-)
    
    Since I don't drink milk, these recipes have helped me get some 
    calcium in my diet during my pregnancy.

    I think I tend to cook a number of things we eat in "volume".
    
    I will do things like cook up  a number of extra pieces of french toast
    when I'm making it anyways on a weekend and stick them in the freezer.
    You can either put them in the toaster or in a over to heat them up.
    Great for breakfasts. Same thing with waffles - make a few more.
    
    I also make spagetti sauce by the buckets and freeze what I'm not using
    within a day or 2. I also freeze in portion sizes of 3 (current family
    size), about 6-8 for when I might entertain and some very small
    portions when you just need a little sauce (either an emergency meal
    for one or to top zuccini, etc).
    
    I also make lasagne in pans that hold enough for a dinner and maybe a
    small reheat lunch. All you need to do it cut the noodles in half to
    fit into a smaller pan. Otherwise, you end up with a huge pan full and
    reheat it a million times before the end is ever in sight.
    
    I make beef stew by the buckets as well. There is a great recipe in the
    COOKS notes conference with black coffee and wine in it that is out of
    this world!!! This is especially great for freezing individual serving
    for babies because you can just grind it all together and you've got
    homemade "beef dinner".
    
    I also do alot with chicken. Since my husband will only eat the white
    meat, we usually get the breasts. I'll cook the breasts for "normal"
    meals but take the tenderloin (that's the little piece on the botton
    side of the breast that easily pulls off, about 3 inches long, 1 inch
    wide) off and bread and cook those seperately and then freeze them for 
    chicken "nuggets" for my son. This way I know what is really inside the 
    nuggets. You can do this with any part of the chicken. Some stores 
    actually sell the tenderloin pieces seperately but they are expensive 
    because they are the most tender part of the bird. I have found though
    that they will put them on incredible sales because not to many people
    know what do to with these funny shaped (small) pieces.  They are 
    especially great for babies. 
    
    As far as some fast meals, we saute boneless chicken alot, I'll cover
    things with cheese (either by making a sauce or by sprinkling grated
    cheese over the tops) especially veggies to get them in my son, pull a
    premade frozen meal out of the freezer in the morning, etc. By making a
    double batch of certain things and freezing the extras, you always have
    meals waiting. I spend the time when I have it to make the larger
    batches so I'm always covered when I don't have time during the week.
    As far as veggies go, steaming is quick and raw (for most) is even better. 
    
    Keep the ideas coming.
    Andrea

    I'm just about the buy another (used) freezer, because the cooking-
    ahead,  buying-ahead game is the only one that works for me. When
    chickens are on sale for 39 cents a pound, I load up, skin them,
    cut them up and freeze in bags. Same for the steaks.  
    
    Anyhow, as for cooking all this stuff, I cook massive quantities
    of the same things mentioned, plus spaghetti carbonara, chili, stufffed
    cabbage, beef stroganoff, swedish meatballs (nothing like a triple
    batch of these to keep you going -- first mixing it and then making
    the neverending meatballs, but when it's done, its DONE!), barbecue
    pork (take a pork roast, put in a crockpot, with vinegar, red pepper,
    and simmer forever and then pull meat from the bones -- old southern
    dish.  Just add some hickory flavoring and you've got real southern
    barbecue).  Make italian meatballs separately, cook in the microwave,
    freeze on a baking sheet and then put in bags -- they won't stick
    together and you just haul out as many as you want for dinner. 
    
    I just learned that chicken soup can be made even faster in a microwave
    -- just put in a microwaveable dish, cover and cook, 20 minutes
    to a half hour.  Don't need all that water, you can add that later,
    but you have distilled the essence. 
    
    Oh yes, if you have a good meatloaf recipe, double it when you make
    it, cook it and then cut up the extra into portions, wrap and freeze.
    I think I live by my freezer!  
                                   

    With a quick change of seasonings, the same mixture you use for
    meatloaf can be used for meatballs.  
    
    i freeze the ends of loaves of bread.  Then when I have a few
    minutes, I either run them through the blender for crumbs, or
    dry the pieces and them crumb them.
    
    I always have pre-made hamburger patties in the freezer!  They're
    a godsend!
    
    The crock pot is a big help.  Again, with just a change of seasonings,
    the same meat-tomato mixture you use for, say, American chop suey,
    can be used for chili, spaghetti sauce, etc.
    
    We use the microwave a lot, too.  I can nuke potatoes for 10 minutes,
    then finish them either on the grill or in the oven.  Same with
    chicken -- blast it in the microwave for 15 minutes, then finish
    on the grill or in the oven.  I've also started oven roasts this way,
    turkeys, you name it.  I almost always microwave vegetables anymore.
    It's faster and the veggies taste better.
    
    I also plan menus for a week or two at a time.  This saves me time and
    money at the supermarket, and aggravation at home.  Our meals are real
    simple -- broiled meat, some kind of carbohydrate, and a vegetable --
    but still, if you know what's for dinner, you know what to defrost
    the night before, and whoever is home first can start the meal.
    
    Speaking of defrosting, I either use the microwave or (better for me)
    put the meat out on the counter after dinner, then I put it in the
    refrigerator before I go to bed.  This works better for me, and I feel
    it's safer than having something sitting out on the counter all day.

    Yes, the microwave for steaming veggies!  I just put them in a 
    microwave-safe dish with a little water, cover with saran wrap and
    put on high.  Be careful of hot steam when removing the wrap.
    
    How do people plan menus/shopping lists for the week?  Do you think
    of each meal?  We end up buying the same food all the time and then
    deciding what to make on the spur of the moment, but often ingrediants
    are missing.
    		Linda

    I have more of a battle plan than an actual list of menus.  

    We shop on Monday night, after eating supper.  Always shop on a full
    stomach.  You'll be amazed by how much your impulse buying goes down.
    Our routine is to take the whole family to pizza, then do the shopping
    together, but if it's important to keep the budget down, you'll
    want to assign the most conservative, thorough adult to the task
    and leave everybody else home.  

    I start by looking at the upcoming week to see how many meals
    we're going to need and how many of those are going to have to be
    short order meals.  I also take into account the weather -- for
    instance, is it going to be too hot to roast a chicken and have
    chicken chunks for two or three meals? -- and any special requests
    for the kids (Mexican green beans is a frequent one).

    The list I make usually looks something like this:

    Monday -- pizza out

    Tuesday -- quick meal -- fish

    Wednesday -- adults eat out, get something Kat can make for
                   herself and the boys (frozen pizza, macaroni 
                   and cheese are favorites.)

    Thursday -- a leisurely day -- baked ham or roast chicken, depending 
                   on what's available at a good price; break up 
                   leftovers for two portions of chunks for later.

    Friday -- chicken or ham sandwiches and salads on the run

    Saturday -- Soup -- one serving tonight, save the other for a
                  quick meal next week.

    Sunday -- something that will make two or more meals -- maybe 
                  eggplant lasagne?  (Sneaky of me; Neil usually makes
                  the lasagne, so I get a day off the cooking.)
    
    
    And so on.  Then I have a general idea of what kinds of vegetables
    and other extras I need to buy to go with the meals I have in
    mind.  
    
    I buy things like rice and pasta in quantity when it's on sale, so
    I know I have those on hand.  And some things, like plain yogurt
    and a jar of spaghetti sauce, I get every week so I'm sure I'll
    have it around.  In the menu above, I know that if the eggplants
    are good, I'll need extra spaghetti sauce, and also lasagne
    noodles and parmesan cheese, which we don't usually have on hand.  
    
    --bonnie

    
    I, too, try to do my cooking on weekends and then have a nice, fresh,
    hardy meal, WHILE stacking up the freezer!:
    		lasagna
    		chili
    		swedish meatballs (serve on egg noodles, or boiled
    			potatoes, or alone with vegies ...)
    		italian meatballs (chicken pieces or sausage) & sauce
    		meatloafs
    		hamburgers
    
    I tend to buy a "family pack" of lean hamburg and then make stacks of
    (spiced) hamburgers and 2-3 meatloafs "ahead" for freezing.
    
    I will also buy "quartered chickens" and wrap them individually. 
    Microwave defrost and drop on the gas grille, along with a baked potato
    in aluminuim foil (having microwaved it for 3 minutes to give it a jump
    start!).
    
    American Chop Suey (hamburg, onion, green pepper, spices) in tomato
    sauce over macaroni is ALWAYS a quick favorite (with kids).
    
    Baked macaroni and cheese (topped with bacon strips) is another quick
    favorite.
    
    Grilled cheese (with multi cheeses ... eg. 1 slice pravalone and 1
    slice of muenster sandwiched around a tomato slice (on "fun" bread 
    ... eg. oatmeal) is a REAL quickie!
    
    Brown hamburg in a skillet, add some spices & chopped onion and a 
    jar of beef gravy ... and serve over egg noodles (or toast) is 
    another "favorite".
    
    I make "quick stews" with my leftover roast and chicken.  Cube the meat
    and simmer in boullion, while cleaning a few vegies (potato, carrot,
    onion, celery, frozen green beans ... or in a real hurry? ... throw in
    the frozen veg-all!).  You can thicken with a little flour & water
    (shaken in a jar).  Shake or two of Worcestershire sauce will zip up
    the beef stew.
    
    "Cooks in 10 minutes" boxed rice is a MUST!, along with a big box of
    egg noodles (and sprinkle with butter and parsley).
    
    Mrs. Budd puts out a NICE chicken pie (with LOTS of REAL meat and
    vegies) ... costs $5 and serves 3-4 adults.  If you need to stretch it,
    serve it with egg noodles or bakery bread.
    
    We also buy the Perdue pre-breaded chicken fillets, toss them in the
    oven and when they're almost done (15 minutes!), add a slice of tomato
    topped with a slice of cheese.  You can also add mayo and lettuce on a
    sesame seed bun ...
    
    Fresh fish under the broiler is REAL quick!
    
    There's so much you can do without having to run the can opener to get
    a meal on the table in less than 30 minutes  (yeah!, we keep a frozen TV 
    dinner or two and a tray of Stouffer macaroni/cheese in our freezer 
    for a RARE emergency! ... along with those MANY bags of frozen vegies).
    
    JA thinks frozen peas and "microwaved" (frozen) green beans are TREATS!
    
    Getting hungry thinking about this!
    
    Dottie
    
    PS:  I don't have recipes for the above ... neither did my Mother ...
         or her mother ... or ....
    
    
    
    

    My secret ingredient for making quickie main dishes is Italian
    Flavored Bread Crumbs.  The family favorite is pork chops done this way
    but I also do it with chicken and fish.  Simply coat the chop in a
    mixture of beaten egg and milk (about 50-50), coat with the bread
    crumbs, and toss into a baking pan that's been coated with PAM.
    Cook in a fairly hot oven (around 400) for about 20 minutes to a side.
    Time depends on the size and thickness of the piece, and fish generally
    takes about half the time or less.
    
    My whole family loves meats done this way.
    
    Norma

    Here's my cheat for a quick on the go breakfast, I take a cup of plain
    (or vanilla if you like) yougurt put it in the blender (not processor)
    add a whole bannana, the riper the better, an orange (seedless) I
    usually add the peel for added zest but the youngsters might not like
    the flavor, and a couple tablespoons-to taste- of honey and whirl this
    till it's "thick-shake" consistancy.  I usually put this in my
    tupperware shaker and take a straw alone and hit the road.  
    
    I see it as better than instant breakfast, good source of milk,
    potasium and vitamin C.  Even my finiky husband will drink one of these
    on occation.
    
    Supper around our house in the summer follows one rule, if it can't be
    cooked on the grill you don't eat it, and whatever you eat on the grill
    must be accompanied with a garden salad!!  Winter is when the little
    Italian in my tummy rears his ugly head, we do a lot of sauce with
    pasta and meatballs, or lasagne.  I try to make a big batch of sauce on
    hubby's fire dept meeting nights and freeze them in one quart
    containers, and will make two batches of lasagna; one for now one to
    freeze.  Can't figure how I survived before we bought the freezer!!
    
    Lyn 
    (who's hips show how much she loves to eat!!)

    Since I can't always count on James to eat breakfast, I keep
    things like graham crackers, raisins, peanut butter, etc., in
    the cupboard.  If I get a couple of graham crackers, a few raisins,
    and a glass of Ovaltine into him before we leave the house, I consider
    it a good morning.
    
    Something that works nicely for us is to cook up a big batch of
    pancakes, then reheat them during the week.  Cottage cheese and fruit
    is a quick breakfast/lunch that is also nutritious.  LEftovers of
    all descriptions -- pizza, spaghetti, Chinese food, you name it --
    make good, quick breakfasts.
    
    The big thing for me to remember is to keep it simple.  I only
    make things that I know Mike and James will like.  On weekends, or
    on "mental health" days,or days that I work at home, I'll make
    something more adventurous.  But for regular workday meals, we
    stick with the basics:  grilled chicken; lean burgers; spaghetti;
    chili; meatloaf, etc.  They're simple, nutritious meals that are
    easy to fix and usually don't entail any arguments.

    Here's my current problem, with a hard frost just about here, what on
    earth do I do with ALL the tomatoes?  Besides mine, my inlaws keeps
    sending baskets from their garden, along with zuccini and peppers.
    
    My inlaws send plumb (italian) and regular, and I've got an equal mix
    of regular and LOTS of green ones still on the vine...help!
    
    BTW this past weekend I bought a small 3ish pound fresh ham and used
    about half of it for dinner yesterday, tonite it will be ground in the
    food processor with peppers, plain yogurt and mustard to make ham salad
    for lunches for as long as it lasts.
    Lyn
    

    re: .15
    
    I make and freeze spaghetti sauce with my excess tomatoes.  I 
    use any variety and it seems to come out just as well.  Don't
    have an exact recipe - just toss in some olive oil, salt, pepper,
    sugar (not much cause we don't like a sweet sauce), oregano, 
    basil, etc. and simmer it for about 8 hours.
    
    I also make a variation of american chop suey with the tomatoes 
    (ground beef, elbows, whole fresh tomatoes, 1 8oz can tomato sauce
    for the basic recipe).  I then coarsely chop zucchini and summer
    squash and heat through till the sauce is tender...a well-balanced
    meal in one pot!
    
    Carol
    

    .16, do you peel the tomatoes first or what?  I want to make sauce,
    too, but don't want to go to a lot of bother.  Right now, the
    tomatoes are in the freezer, just as they came out of the garden
    (well, OK, I washed 'em first!).

    Kate,  I generally plop the tomatoes into boiling water
    to loosen the skin.  Then I remove them from the pot and 
    rinse (to cool them) under cold water.  I take the skin
    off and place them in a freezer bag...I squish them with
    my hands as I place them in the bag.
    
    Last night I made American Chop Suey and didn't feel
    like taking the time to boil them first.  I just cut the tomato
    in half, peeled it and added it to the Chop Seuy.  It was
    alittle more difficult to peel the uncooked tomato.
    
    By the way, I read in one of my cookbooks that you aren't 
    supposed to freeze uncooked tomatoes.  Does anyone know why?
    
    Linda
    

    re: .17   (I answered this off-line but will also do so here in
    case anyone else is interested).
    
    I don't bother peeling the tomatoes - too much trouble/time parboiling
    and peeling in my opinon.  I core and quarter them; simmer until about
    1/2 the excess water is gone; then run through the blender.   I think
    you can also put them through the blender before cooking.  The pureed
    skins give the sauce more body.
    
    cj/

    The only reason I know of not to freeze uncooked tomatoes is that
    they go mushy.
    
    I sometimes chop jars full of fresh tomatoes and then freeze them
    so they're ready to plop into sauces and whatever.
    
    For including in things like chop suey, just chop 'em up -- no
    need to peel unless the skins are *very* tough. 
    
    --bonnie

    Green tomatoes make great relish! Check any comprehensive cookbook.
    Make a big batch and give lots of it away.
    
    Lucy
    

    We are Weight Watchers, and here is one of our favorite recipes...it
    is quick, easy, and nutritious.
    
    Grilled Chicken w/Dijon Mayo. (recipe reprinted from WW cookbook
    w/o permission...)
    
    2 tbs reduced calorie mayo
    1 tbs dijon style mustard (we have upped to 2 tbs, use country dijon
    mustard
    1/2 tsp each of tarragon and thyme leaves
    Dash crushed red pepper or more to taste
    2 chicken cutlets (we use boneless chicken breasts, for this recipe
    we use about 3/4 pound of chicken)
    
    Pound chicken breasts
    
    Combine ingredienets except chicken and stir till thouroughly mixed.
     Add chicken and turn to coat both sides of chicken.  Cover with
    plastic wrap and refrigerate overnight or at least 4 hrs.
    
    Spray nonstick baking sheet with pam, make sure chicken is coated
    w/mayo mixture.  Broil 5/6 inches from heat source til chicken is
    lightly browned and cooked through -- 8 to 10 minutes.  We cook
    for 12 minutes...
    
    Easy to put together in morning, let marinate during day, and pop
    in to broil .  We add some brown rice and salad and voila...
    
    Mark
    
	

    I usually make this for dinner when I don't feel like cooking but need
    something nutritious.  It's also good for Sunday morning breakfasts.  I
    guess if you are watching your cholesterol, you can use egg
    substitutes.
    
    Tex/Mex Scramble Tortillas
    
    What you need:
    
    Eggs
    Tortillas (flour or corn but flour cooks better)
    Shredded Monterey Jack Cheese
    Salsa or picante sauce in the hotness of your choice
    
    Optional Ingredients:  onions, green peppers
    
    Instructions
    ------------
    1.) Scramble some eggs (figure one egg per tortilla).  If you want, add in
    some diced green pepper and/or sauteed onion.
    
    2.) Spoon some scrambled egg into the centers of the tortillas.
    
    3.) Top the egg mixture with monterey jack cheese.
    
    4.) Roll the tortillas and hold together by either turning upside so
    that the flap side is down, or use toothpicks.
    
    5.) Microwave in the oven for 1 minute until the cheese melts, or put
    in the oven or toaster oven for about 5 minutes until the cheese melts.
    
    6.) Take the tortillas out of the oven.  Top with picante or salsa and
    serve.
    
    Nancy
    

    
    
    Nancy,
    
    Thats sounds so good.  I think I'll cook some for the family this
    weekend!!!
    
    
    -Nadine
    

    Did you know that you can dry your own fresh herbs and spices in the
    microwave?  Well, you can.  I read this somewhere and it really worked
    well.  Sometimes I have to use fresh parsley in a recipe and the
    bunches are so huge that I end up throwing some out.  So, I tried this.
    
    Just put some of the herb (any green kind will do) on a microwave safe
    plate.  With parsley, I pull the flowery part off the green stems and
    don't use the stems.)
    
    Since everyone will use different amounts of the ingredients, and since
    all microwaves are not alike, start off heating for a small amount of
    time.  Keep checking the herb or spice until it feels dry and crumbly. 
    Then remove from the microwave and either place in empty spice jars or
    in plastic bags that seal well.
    
    Nancy

    My kids really hate the taste of fresh parsley , so I substitute
    celery leaves (you know, the stuff at the top of the stalk that
    you usually throw out) for parsley in recipes.  It isn't quite the
    identical taste -- I like it a lot better, though.  More
    important, so do the kids.  It's also MUCH cheaper. 
    
    Another substitute for fresh parsley is dried chervil, which is
    also considerably less pungent.  
    
    --bonnie

    Reviving an oldie:
    
    I put the following staples list into the COOKS notes file.  I think
    it may be useful for the PARENTING community.  If you tape this to
    inside of your kitchen cabinet door, you can scan it each week while
    preparing your shopping list, to see what you are missing.  It can
    easily be customized for your family's needs.  Each cupboard's contents
    is unique!
    
    BEVERAGES:
    
      Instant coffee                               Seltzer
      Ground coffee for perking                    Diet soda
       (in freezer)                                Nestle Quick chocolate mix
      Several herbal teas                          Whole milk for baby
      Packets of artificial sweetener              Skim milk
      Honey                                        Apple juice
    
    BAKING:
    
      Unbleached flour                     Baking powder
      Whole wheat flour (in freezer)       Baking soda
      White sugar                          Corn meal
      Dark brown sugar                     Hydrogenated vegetable shortening
      Raisins                              Margarine  (keep in freezer)
      Dry yeast                            Pam spray (a necessity)
    
    SPICES and SEASONINGS:
    
      Cinnamon                             Parsley
      Nutmeg                               Other herbal spices you like
      Vanilla extract                      McIllhenny Tabasco sauce
      Black pepper (whole, in grinder)     Paprika
      Sea salt                             Capers (in jar, for schnitzel)
      Soy sauce                            Worcestershire sauce
      A-1 Steak Sauce
    
    GRAINS AND STARCH:
    
      Buckwheat groats                     Italian spaghetti
      Brown rice                           Other Italian pasta, eg elbows
      Oatmeal                              Egg noodles
      Breakfast cereal
    
    NUTS (all unsalted, not roasted, stored in freezer):
    
      Walnuts                              Shredded coconut
      Pecans                               Whole sesame seeds (not frozen)
      Cashews                                 from health food store
      Slivered almonds
     
    CANNED, BOTTLED AND PACKAGED GOODS:
    
        Tomatoes in puree                    Canned chicken broth (low salt)
        Tomato paste                         Canned beef broth
        Apple sauce (unsugared)              Cream of mushroom soup
        Pureed baby vegs in little jars      Low-salt cream of tomato soup
        Ketchup                              Tuna in water, no salt added
        Low-fat mayonnaise                   Italian-style tomato sauce
        Mustard                              Spicy salsa
        Pineapple chunks                     Bread crumbs
        Peanut butter (unsalted)	     Unflavored gelatin
        Smucker's all-fruit jam
    
    SNACKS AND CRACKERS:
    
        Whole grain crackers                 Rice cakes (good for baby)
        Bread sticks                         Graham Crackers (sometimes)
    
    OIL AND VINEGAR:
    
        Olive oil                             Apple cider vinegar
        Plain oil - eg. soy, safflower, etc.  White vinegar
        Sesame oil                            Red wine vinegar
                                              Balsamic vinegar
    OTHER DAIRY:
    
        Whipped butter in tub                Parmesan cheese (grate in food
        Plain yogurt (sometimes)               processor at home)
        Cream cheese (sometimes)             Cheddar cheese
        Eggs               
    
    PRODUCE:
    
      Onions                               Bananas
      Chopped garlic in little jar         Potatoes
      Fresh fruit in season                Salad vegetables
      Fresh vegetables in season           Frozen vegetables, fruit to fill in
    
    MEAT and FISH:
    
        Low-fat ground beef
        Skinless, boneless chicken breasts (Get on sale and  freeze them)
        Lamb, beef, veal, fresh fish, or whatever's good and reasonable
    
    BREAD:
    
        Wholewhat bread
        Rye bread
        French bread (sometimes)
    
    NON-FOODS for KITCHEN:
    
        Paper towels                        Plastic wrap
        Everyday paper napkins              Sandwich bags
        "Company" paper napkins             Aluminum foil
        Culinary string for trussing birds  Wax paper
        Culinary gauze                      Dish detergent (to use in sink)
        Spray bottle of all-purpose cleaner Dishwasher detergent
        Sponges                             Softscrub (brand) cleanser
    
               
    Hope this makes somebody's life a little easier.
    
    Laura
    
    

    
    I did a DIR/TITLE, but only came up with one recipe note that gave me
    mostly snack/dessert.  
    
    I am looking for ideas on QUCIK dinner recipes.  The night time routine
    is so rushed, dinner has to be on the table within 15-20 min's or my 2
    boys are wild! (Spencer 3, Tanner 13 mos)  Especially Tanner, he can't
    wait a real long time.  We get home about 5:30, I like to have dinner
    by 6:00 at the latest since Tanner is in bed by 7:00-7:15 there isn't
    much time!
    
    I think we are all getting a little bored with the same dinners, mac &
    cheeze, hotdogs, chicken nuggets, spaghetti, grilled cheeze!!  I think
    I'm just a little stuck and need some ideas.
    
    p.s.  Daycare does give them a snack around 3:30ish, and if I give them
    a little something to munch on while they are waiting, they don't seem
    to eat as much supper.  I also don't want to spends lots of time
    preparing/cooking, I'd rather be playing!!!
    
    Thanks alot..
    elizabeth
    

    Elizabeth,
    
    How about leftovers?  If you 'cook' something the night/weekend before,
    then you can just heat it up the next night.  Since the boys go to bed
    early, you may have time to cook after their asleep, or spend a few
    hours on Sat/Sun and freeze things.  Are they terribly fussy??
    
    Here's some ideas;
    
    - Cook a turkey slice it and freeze it in 'supper-size' packages, the meat 
      freezes well for at least a month.
    
    - Chili freezes well and thaws quick
    
    - Toss a chicken or roast in the oven 'tonight' when you get home for
      tomorrow night's dinner.
    
    - Try BREAKFAST foods!!  A lot of times we'll have pancakes or french
      toast or cereal or oatmeal w/ fruit for supper.  And you can dish out
      the pancakes/french toast as it's cooking, so they never have long to
      wait.  You can even mix the batter ahead of time if you're that
      rushed and refrigerate it.
    
    - Use the grill and grill EXTRA. 
    
    The biggest tip I can give you is ... When you cook, *ALWAYS* cook
    enough for several meals.  I usually will make 2-3 things on the w/end
    (stuffed peppers, chicken cacciatore and maybe chile, for example), and
    then we eat those over the course of the week.  ... and cook ahead of
    time.  If you'd like to make a roast chicken tonight, but it won't be
    ready by the time you want to eat TONIGHT, make it and eat it tomorrow.
    If you're multi-tasked, you can be making tomorrow's dinner while
    reheating tonight's.
    
    GOOD LUCK!
    Patty
    

    Chili is easy to make fast.  Defrost 1 lb. of ground turkey in the
    refrigerator.  To make: brown turkey in a large frying pan, pour
    off grease (turkey has less than hamburger, to get more of it off
    rinse with hot water, you don't need to drain all of the water as
    some is needed to make the chili sauce), add a can of red kidney
    beans and a chili seasoning packet.  Serve with shredded cheese
    and saltines.
    	Linda

    We bought a pizza stone about a month ago and have been having
    fantastic pizza about twice a week since.  You can use frozen bread
    dough for the crust.
    
        In the morning:
    	Oil the dough lightly and leave to rise in a bowl with a wet
    	cloth or paper towel over it.  (the warmer the place the faster
    	the rise, so if you are going to be at work all day, don't put
    	it over the pilot light).
    
    	That night:
    	Preheat the oven with the pizza stone in it.
    	Puch down the dough and roll out with a rolling pin.
    	Place on preheated pizza stone sprinkled first with some corn
    	meal to prevent sticking.
    	Spread spaghetti sauce on it, then add whatever toppings you like.
    	(Mushrooms, onions, zucchini, etc. steam them first in the 
    	microwave to soften)
    	Top with mozzarella cheese and some parmesan cheese if desired.
    
    	We are still playing around with the cooking temperature/times.
    	You may want to put the cheese on half-way through cooking if
    	it burns before the crust is done.

    	re -.1, the cooking time is supposed to be 20 mins. with a
    	hot oven, around 400 deg F., but like I said we have been
    	experimenting.
    
    	If you don't want to invest in the pizza stone, a loooon loaf
    	of french bread sliced in sections and halfed makes a nice crust
    	too.  Just arrange them in a shallow baking pan or on a tray
    	and top them the same way.
    
    		Linda

    My mother used to once a month serve us a "special dinner".  We
    would have a bowl of fresh fruit (pears, apples, bananas) with 
    cheese, and dry-roasted peanuts.  We ate this on a low table sitting
    on the floor.  ( I think we used the bench from our usual table).
    It was great.
    	Linda

    
    Elizabeth,
    
    If your kids are in bed by 7:15 or so, then I'd definitely recommend
    preparing your meal the night before.  Jason doesn't go to bed until
    9:00-9:15 and I still think it's time well-spent (on the nights
    I do it).   Do-ahead meals for me are mostly casseroles - which are 
    usually macaroni or rice layered with diced chicken or ground beef and 
    some sort of sauce. Then all I have to do when I get home is put it 
    in the oven for 30-45 minutes during which time we play.   I can post
    a few of my casserole recipes if anyone's interested.
    
    If I'm planning on fresh vegetables for dinner, I also do the washing
    and cutting the night before; put the veggies in a dish with some water
    and they're ready to pop in the microwave when I get home.   
    
    There are quite a few meals that are actually _better_ when reheated,
    in my opinion so lend themselves to this do-ahead scheme - chili, 
    lasagna, and quiche for example.    At least the weather is cooling
    down....I think the cooler weather allows more creativity in the
    kitchen!
    
    Carol
    
    Other shelf or freezer foods that I use for quick meals that weren't on
    your list of "same dinners" are canned baked beans, frozen family-size
    chicken pot pie, kielbasa, ham steaks (great on the grill), fish
    sticks, rice, etc.

    I can always use new recipes!  Please post some of your
    casserole recipes Carol!  (got any lo-cal ones?)
    
    We do pretty much the same as the previous replies.  I've 
    been experimenting with the crock pot lately too.  
    
    Thanks!  Linda

    Another way of cooking that is easy to vary is the basic Hamburger
    Helper model.  Brown ground hamburger or turkey meat in pan, (or
    start with precooked frozen peices of turkey), add water, a couple
    of bullion cubes, chopped vegetables, heat through, then add noodels
    such as elbow macaroni and cover until these are done.  Top with
    cheese if desired.
    	Linda

    Here's the ones that I can remember off the top of my head.  
    Unfortunately, none qualify as low-fat because of all the
    cheese.   Hope you like them!
    
    Carol
    
Sloppy Joe Casserole

Ingredients:

1 lb ground beef (or turkey)		8-oz elbow macaroni
1 pkg Sloppy Joe seasoning mix		1 16-oz container cottage cheese
1 6-oz can tomato paste			1/2 C. grated cheddar cheese


Boil macaroni as package directs for recipes that require additional cooking.
Brown ground beef; drain off fat.  Add sloppy joe mix, tomato paste, and
1-1/4 cups water as package directs.   Layer 1/2 macaroni, 1/2 cottage cheese,
and 1/2 meat sauce mixture in a 2 quart casserole.  Repeat layers.  Top with
grated cheddar.  Bake in 350 oven for 40 minutes or until bubbly.
Tastes alot like lasagna!


Beef-and-Cheese Casserole

Ingredients:
1 lb ground beef (or turkey)		1 pkg. Kraft (or equiv) mac&cheese
2 T. finely chopped onion		1 can cream of mushroom soup
1 1/4 C. milk 				1/4 cup margarine or butter

Prepare mac&cheese as pacakge directs (uses 1/4 C margarine and 1/4 C milk).
Brown ground beef and onion; drain off fat.  Add cream of mushroom soup
and 1 C milk; heat through.   Layer 1/2 mac and cheese, 1/2 meat sauce in
2 quart casserole.  Repeat layers.  Bake in 350 oven for 30 minutes.

Cheddar Turkey Casserole (great for Thanksgiving leftovers!)

2 C. diced turkey or chicken		  1 C instant rice
1 can Campbell's cheddar cheese soup	  2 T. instant minced onion
1 C. milk 				  1 C. cheese crackers, crushed
1 C. frozen green peas 			  2 T. butter

Prepare 1 C instant rice as package directs adding minced onion to the
boiling water.   Spread rice in bottom of 9"x9" (or therabouts) baking
dish.  Sprinkle with peas then cover with diced turkey.

Mix cheddar cheese soup with milk.   Heat through until most of the lumps
are out!   Pour over casserole.   Melt butter and mix with crushed cheese
crackers (Cheez-its, Goldfish, Better Cheddars, etc).   Sprinkle over
top of casserole.  Bake at 350 for 30-35 minutes, cracker crumbs will
be slightly browned.
Kids love it!

    Two of my favorite kitchen items are:  crock pot (which you previously
    mentioned) and the pressure cooker.  The time saved is incredible.  I
    also have a small pressure cooker which is specially designed for use
    in the microwave.  It is the *ultimate* for cooking fresh veggies, etc.  
    
    The COOKS conference has alot of notes which you would find helpful.
    
    Rgds,
    marcia

I cook larger portions of almost everything on the weekend and then use it on
Monday or Tuesday or freeze it.  Then you only have to thaw and heat.

Other ideas:

Tacos
Cr�pes filled with ham and cheese
Bratwurst and fried potatoes
Broiled fish and rice
Spaghetti Carbonara (egg, ham and cheese sauce)
Spanish rice
Pork chops and potato salad (make it the night before)
Fresh mozarella and tomato salad
Ratatouille
Sauerkraut, roast pork and mashed potatoes (prepare the sauerkeraut and pork 
     ahead and reheat)

Our two favorite Swiss quick meals which I serve the kids as a special treat
are fondue and raclette (individual portions of melted chees over potatoes).

Cheryl
	    

    The most often made frozen meals in our house are (i.e.make a big
    batch and freeze single or family portions):
    
    goulash (using stewing beef OR veal with a gravy)
    spagetti sauce
    chowder (either crab/seafood or ham&potato)
    turkey curry (we cut up an uncooked turkey, poach the breast and use
                  the rest in this dish - bones make broth also frozen)
    meatball strogonoff 
    Lasagna either whole dish for company or single portions
    
    
    About once a week I make omelettes for dinner, often using leftovers.
    This is quick dispite the fact that I make 2 different ones with 2 
    different ingredients -- Alan dislikes most vegetables, so cooking
    is often a challenge for both of us.
    
    Monica
    
    
    

    Although I do confess to being a "quick food junkie", a couple of my
    favorite "quick outs" are taco's, or taco salads.  I try to find the
    extra large tacos, or the large flat tostidos and use those.  Even AJ
    will eat these.  An option to this, for us grown ups, is to feed AJ
    something he adores such as chicken nuggets and french fries, and after
    he's asleep it's "mental health night" for us grown ups, which consists
    of a huge plate of nachos, with real shreded cheddar on them and salsa.
    I usually add some kind of "junk" meat like the frozen weaver chicken
    wings, we don't like the real hot kind so omit the sauce packet in the
    box, or sometimes it's sliced kielbasa or peperoni on the side. and we
    split a bottle of not too expensive wine, like Paul Maisson or our
    local winery in the next town (Dudley MA).  Sometimes it ends up being
    just a good cheddar, usually the store's own brand some meat as above
    and the wine.
    
    Lately I've been trying the english muffing pizzas, with different
    things on top like yesterday's leftover hamburg patties crumbled, or
    peperoni, or mushroom, or mushrooms and any of the meat.
    
    Another quick out I keep in the freezer is frozen potato pancakes, link
    breakfast sausage with applesauce and a veggie, AJ and I like peas with
    this, hubby would sooner die than eat peas, so he gets corn.
    
    I make one or two casseroles, like mac with cheese, and hamburg or
    american chop suey and freeze it in the aluminum bread pans.  I mark
    and date it and put it in the deep freeze.  Those two things fall into
    the category of tasting best when reheated.  Yesterday it was cool and
    damp, I defrosted some stroganoff from last May!  and cooked the
    noodles, and frozen broccoli and crusty french bread. I had bought a
    cheap roast and cut it up myself, since the steak version of the same
    meat was quite a bit more per pound.  Maybe it was the burgindy wine or
    all that sour cream that made it so good??
    
    Just my thoughts!
    Lyn

    
    * Almost any type of fresh fish can be baked in less than thirty minutes.
      Use lemon pepper seasoning... or whatever your kids will eat.   
    * Many veggies can be done in less than 30 minutes 
    * Cubed steak, pork chops can be breaded and pan fried in less than 30
      minutes.... bread with milk/flour. 
    * Macaroni and cheese can be quick with capellini and grated cheddar. 
      It's not as smooth , but it is fast (6 minutes).
    * Rely on both fresh and frozen/canned aspects of dinner. Try to make 
      at least one fresh item.
    * Buy a boxed pizza and put on your own hamburger and mozzarella.
      Make a Chef Boyardee pizza... prefry the hamburger and mix the 
      hamburger with half the sauce (so it wont burn on the pizza). Cook
      for 12 minutes, top with 8 oz of low fat mozzarella and cook for 
      6 more minutes. From frying the hamburger to eating is less than
      thirty minutes.  
                     

    I just wanted to relate an experience that happened last night.  Oh
    sure it might belong in the Parent Lite note, but it's related to
    dinner.
    
    Last night I made a sort of Taco salad, the ususal taco ingredients of
    hamburg, lettuce, tomatoe, cheese, sour cream all piled on a tostado
    which is like a taco shell but perfectly flat.  I made two for AJ and
    put them in front of him, and he just sits there looking at it,
    confused.  So we ask him what's the problem.  He looks at the plate and
    insists that he can't eat it until it has a "top" on it!  I think he
    was looking for something like a sandwich.
    
    We finally convinced him that that was the way it's supposed to be, and
    went to tell him that he could eat the things on top of the shell and
    in this case he could even eat "the plate", which was the tostado on
    the bottom.  Well that seemed to make it all OK, and he at two of them,
    as much as I ate myself!
    
    I'm so glad he will at least try most everything at least once, in this
    case he's already requesting I make it again...TONIGHT!!
    
    Lyn

    I had the same problem when I was working fulltime with my son.
    Shortly after we got home, he wanted to eat and did not want to wait
    the time it took to cook.  Plus, I didn't want to spend weekends
    cooking.  So, what I did most of the time was to cook a regular meal
    and then take Richies portion and refrigerate it until the next night.
    Then when we got home from work, I would heat up his meal and he would
    be eating in a matter of minutes, while I was able to cook a meal
    without any pressure from him.  For those nights that I didn't have
    something premade, I would go to mac and cheese, meat/veg type soup,
    or hot dog..etc.  
    
    There are alot of good ideas here........Good Luck.......Jennie

    Pot Roast in a crock pot....my family's favorite.  When it's during the
    week the potatos and carrots go right into the pot.  If it's on the
    weekend, I mash the potato with some minced onion and shredded up the
    carrots and steam them.
    
    Pork Chops marinated in black pepper and cider vinegar with rice pilaf
    and green beans.
    
    No-peek beef with egg noodles and mixed veggies
    
    Shepards pie
    
    Roberta
    
    

    
    Gosh, this is great!  So many great ideas - Thanks everybody.  Maybe
    now that the weather is getting colder (although not today) i will feel
    more like cooking at night..
    
    Couple more questions....
    
    re: .40 - Monica mentioned Goulash, I've heard of it, but don't recall
    it off hand, recipe, ingrediants etc?
    
    Anyone have a good American Chop Suey recipe?  Everytime I make it, it
    comes out different and never 'just right'
    
    Another recipe I need is Shepards Pie, love this but mine always is
    dry, can never get the hamburger or potatoe to stay moist, or else they
    end up tasting kindof blah.  Also, creamed or regular corn?????
    
    Crock pots are great, but there are few recipes that are slow cook for
    at least 8 hours, so I can turn it on in the am, and have it ready when
    we get home.  Lots of recipes  are cook at high __ long, then turn to
    slow etc.  I do have one great pot roast recipe for the crock pot that
    I'll post in here, I'll bring it in....
    
    thanks a bunch, and keep the recipes coming, (especially cassarole
    ones,  love those....)
    
    elizabeth
    

    Elizabeth,
    my goulash is a variation on my mom's which is probably different again
    from anyone elses. Chop up onion and bacon and brown, add stewing beef
    and brown, add a little water, cook some, add spices, a mixture of
    gravy mix, water and flour, and cook longer (up to 2 or 3 hours until
    the meat is tender). my additions to mom's recipe: add a can of 
    tomato paste to add richness and a tomato flavour, plus, optionally,
    some sherry.
    
    As for hamburger blahs, there are a number of solutions, mostly in
    the way of spices,  or worchestershire sauce, or bouquet sauce, etc.
    even ketchup or heinz chili sauce (or even BBQ sauce). All these will
    change the flavour of the hamburger used in any recipe you wish.
    
    Monica
    

    Shepards pie:  Scramble & Fry Hamburg w/onion & spices.  Drain and put
    in a casserole dish.  Add 1 can cream corn.  Top with mashed potatos. 
    Sprinkle w/paprika and bake on 325 to heat through.  (I broil mine for
    about 3-4 minutes, just to brown the top.  VOILA!
    
    American Chop Suey:  Start water boiling for macaroni (I use elbows).
    Then, same as first step above w/hamburg, onion & spices.  Drain.
    When the macaroni is finished boiling, combine together:  macaroni,
    hamburg and spaghetti sauce (this is the one time I *DO* use jar
    sauce).  You can sprinkle fresh grated (or the canned - blech) cheese
    on top.
    
    There are some great packaged products that have come out recently: 
    the Lipton Noodles & Sauce and the Country Inn rice combinations are a
    good and quick (<10 min.) compliment to most meals.
    
    One pan deals:  fry up sausage, onion, green pepper and serve w/ one of
    the above noodle mixtures (I use the Noodles & Garlic).  In the oven: 
    mix sausage (Italian), cut up potatos, green pepper & onion.  Throw in
    some spices (don't forget the garlic!), sprinkle enough olive oil to
    coat.  Bake in a 350 oven for 45 minutes.
    
    Chicken/Potatos & Peas:  Chicken Legs/Potatos/Slice Onion (and season
    to taste).  Add olive oil to coat (of course).  Bake in 350 oven for 45
    minutes.  Then, add a can of drained sweet peas.  Return to the oven
    for another 15 minutes.  GREAT DISH!
    
    Enjoy,
    marcia  

    Instead of potatoes with chicken, I sometimes use StoveTop 
    stuffing.  It just takes about 7 minutes from the boiling of the
    water to the actual fluffing of the bread crumbs.
    
    Boneless chicken only takes 20 minutes to bake -- coat with
    bread crumbs, to make less dry. Or, bake chicken, with bones, the
    night before and reheat.
    
    Scallops take only 5 minutes to bake or stir-fry.  Just chop up
    some zucchini or summer squash and fry it all up.  Add some soy
    sauce to flavor, and to thicken add a mixture of 1 tsp cornstarch
    and 2 tbls water.
    
    Another boneless chicken wonder is chicken parmigiana -- the
    quick way.  Just put chicken in baking dish, cover with jarred
    spaghetti sauce, sprinkle with parmesan cheese and/or mozzerella
    cheese and back for twenty minutes, while you cook the spaghetti
    or macaroni.
    
    There's lots that can be done in 20 minutes!
    
    Diana

    
    We do a lot of stir frying. If there are a lot of veggies to cut up, do
    them in the morning or the night before. One that I think kids would
    particularly like is Sweet and Sour chicken (or pork). Anna is only 4
    months so we haven't tried this out on her yet. The House of Tsang puts
    out a sweet and sour sauce that has the recipe right on it. Basically
    add chicken, red peppers, onions, and the pinapple at the end. Put over
    rice or chinese crunchies and voila a tasty dish.
    
    Another quickie dinner we do is what I call chicken slop. We'll do it
    with either left over chicken or cut up a boneless breast. Cook some
    chopped onions in a wok or pot, add uncooked chicken. When chicken is
    basically done add in stewed tomatoes and simmer for a bit. Serve over
    rice or noodles.
    
    Patty

    I love soup in the cold weather.  It's very easy to heat up a can of the 
    new low-salt soups and add vegetables and bits of leftover meat. Some 
    things I like:
    
    - Chicken broth with tortellini and romaine lettuce or spinach, flavored
    with pesto sauce or paremsan cheese.
    
    - Tomato soup with leftover rice (brown rice is very filling), chunks of
    cheddar cheese, and broken Saltines.  I add a cube of frozen leftover
    potroast gravy to give it a richer flavor.
    
    - Chicken broth with pasta, bits of meat and vegetables.  (Don't use
    spaghetti which is impossible to spoon up!)  You can add seafood and
    rice noodles to make this Southeast Asian.
    
    If your baby is not eating soup yet, you can cook 1/2 chicken breast in
    a little water, and cut it into cubes for him/her.  My daughter's
    reaction to soup:  she gargles it, blows bubbles, lets it dribbles down
    her chin, and smears it all over her face!  I hope it's good for her
    complexion since very little gets swallowed -:)
    
    Laura
    
    

    One Pan Dish -- Quick Skillet "57"
    
      1 lb ground beef                1/4 c Heinz 57 Sauce (or catsup)
    1/2 c chopped onion                 2 tsp salt
      1 Tbl shortening                  1 tsp sugar
      2 cups hot water                  dash of pepper
      1 (1 lb) can tomatoes, cut up     4 oz. elbow macaroni
      1 can mushrooms may be added
    
    Brown oniion and beef in shortening, drain off excess fat.  Stir in
    remaining ingredients, mix well.  Bring mixture to a boil; reduce heat
    to low, simmer uncovered 15 to 20 minutes, until macaroni is tender.
    
    Mini-Pizzas
    
    Toast english muffin, spread pizza or spagetti sauce on top, spinke
    with cheese, broil till cheese is melted.
    
    Impossible Cheeseburger Pie
    
      1 lb ground beef                2 cups shredded Cheddar cheese (4 oz)
      1 cup chopped onion         1 1/2 cups milk
    1/2 tsp salt                    3/4 cup Bisquick mix
    1/4 tsp pepper                    3 eggs
    
    Preheat oven to 400.  Lightly grease a 10-inch pie plate.  In a skillet
    brown onion and beef.  Drain off fat.  Add salt and peper, pour into pie
    plate evenly.  Sprinkle with cheese; beat remaining ingredients until
    smooth.  Pour over mixture in pie plate.
    Bake at 400 for 30 minutes.
    
     

    - 1
    
    That Cheeseburger Pie sounds great ! Does anyone else have good
    Bisquick receipes ? I've never made any myself, but understand that
    they do help .
    
    Thanks 
    
    leeann
    

    Bisquik is the brand name of a flour mixture used in baking.
    
    -sandy
    

    Look at notes 494 and 512 in PAGODA::COOKS
    

    I tried the cheeseburger pie once (I had a pamphlet of bisquick
    recipes -- it was in there). I enjoyed it a lot, but my husband was
    quite indifferent.
    oh well...
    Monica
    

    I'm looking for some "ethnic" recipes made easy that can make dining at
    home feel like out.  
    
    I thought I'd share some of my somewhat Greek favorites (and others). 
    Marrying into a Greek family, after growing up where meat loaf and
    mashed potatoes was considered exotic and a lot of work, was culture
    shock.

    These minimize (somewhat) the number of pots and pans, peeling, and can
    be accomplished (to some degree) with a young child underfoot, or
    hanging on your leg.  The measurements are kind of inexact however
    (sorry).

    [My daughter only eats parts of these things and they are certainly NOT
    low calorie, but fun!]


Easy Spanakopita (Spinach pie)
------------------------------------------------------------

On a cookie tray lay out:

                                   Pepperidge Farm Puff Pastry sheets (2)

Mix in a bowl:

                                   3 eggs, beaten
                                   1 lb. cottage cheese
                                   .5 cup Parmesan cheese, grated
                                   2 packages of frozen spinach, 
                                     (chopped) thawed and drained

Put half of the mixture
on half a pastry sheet and
fold the sheet over, press
closed with a fork along the edges.

Bake at 350 for 1 hour.  Serve warm
or cold.

Easy Chicken Casserole
-----------------------------------------------------------------

Put in a casserole dish: (in this
order)
                                   1 lb. boneless chicken
                                   Some bread crumbs
                                   1 can Campbell's Golden Mushroom Soup
                                   Several slices of swiss cheese

Bake covered at 350 for about
.5 hour.

Easy Chicken and Stuffing
-----------------------------------------------------------------

According to package directions, 
prepare small bag:

                                   Pepperidge Farm stuffing

Put in a casserole dish: (in this
order)

                                   1 lb. boneless chicken
                                   1 package Alouette Garlic and Spice soft 
                                     cheese
                                   1 can mushroom soup
Top with the stuffing and bake
covered at 350 for about .5 hour.

Lamb in the crock pot:
-----------------------------------------------------------------

Stick in some pieces of garlic, cover with olive oil and let cook all day.

Chicken in the crock pot:
-----------------------------------------------------------------

Cover frozen pieces with olive oil, lemon juice, and oregano and cook on low
all day.

Easy Moussaka (Eggplant and ground beef)
-----------------------------------------------------------------

Peel and slice:
                                   1 medium eggplant

Brown in a skillet on back burner 
with olive oil the eggplant and:
                                   1 can sliced potatoes

Drain on paper towels.

In the skillet on back burner, brown:
                                   2 lbs. ground beef

Drain and stir into the skillet on back burner 
and simmer:

                                   1 cup Ragu Garden Medley sauce
                                   1 teaspoon cinnamon
                                   4 egg whites 
                                   .25 cup Parmesan cheese

In a bowl, microwave until melted:
                                   1 cup of margarine 

Add to the bowl:
                                   1 cup of flour
                                   4 egg yolks
                                   .25 cup Parmesan cheese
                                   enough milk to make a custard-like thick
                                     sauce


In a casserole dish,
layer the eggplant, potatoes,
and top with sauce.

Bake covered at 375 for one hour or until
sauce is brown.

Easy Pastitsio (Macaroni and Beef)
-----------------------------------------------------------------

Brown in a skillet on back burner:

                                   2 lbs. ground beef

Add to skillet on back burner and simmer:
                                   1 6oz. can tomato paste
                                   1 egg beaten
                                   1 teaspoon cinnamon

Boil in pot on back burner:
                                   1 lb. macaroni (Prince #6)

In a bowl, mix:
                                   4 eggs
                                   2 cups Romano cheese

In a casserole dish:
                                   Mix macaroni and egg mixture

In a bowl, microwave until melted:
                                   1 cup of margarine 

Add to the bowl:
                                   1 cup of flour
                                   4 egg yolks
                                   .25 cup Parmesan cheese
                                   enough milk to make a custard-like thick
                                     sauce

Top macaroni with meat and sauce and
bake covered at 375 for 45 minutes.
Cut into squares.

    
    
    

    RE:  "put in a casserole dish" 
        1 package Alouette Garlic and Spice soft cheese
    
    It's hard to imagine letting myself get that far! 

    re: .33
    
    I love that!  Elegance, specialness, and totally no work for the
    weary parents!
    
    --bonnie

    
    
    Moderators - I thought this to be the best place to put this note, but if 
    it does not belong here, please feel free to move it.
    
    
    Consumer Reports, Jan 1992 contains articles on Pancake Mixes and
    Syrups.
    
    

    Pam, I don't get Consumer Reports, Lord knows I barely have enough time
    to scan through Parents.
    
    Can you share some tidbits please?
    
    Lyn