Conference turris::cooks

    Why not get hold of a Betty Crocker or Joy of Cooking and start
    at page one. By the time you get to the end you'll either be divorced
    or fat or very happy.
    
    Rod

    Why not let himm do ALL of the cooking.  Chances are he'll be much
    less picky or he'll be moving back to MOM.

Okay, for you novices that want to get veggies down someone's throat...
voluntarily, that is.....I present the cheese sauces:


		Cheddar Cheese Sauce

	2 cups milk
	2 cups cheddar cheese (grated)
	1/2 to 1 teaspoon dried mustard
	a generous grind of black pepper

If you have a blender, this is REALLY easy...(food processor works real
good too).  Place milk and 1 cup of the cheese in the blender jar, cover
and blend until smooth...gradually add the second cup of cheese and
blend all untill smooth.  Add dried mustard and a generous dash of pepper.
Heat over low heat until bubbly around the edges, stirring constantly.

Without blender, mix ingredients in sauce pan or double boiler and heat
while stirring until mixed and smooth.

Pour over steamed vegetables (sparingly, sparingly) and watch them
disappear.

You can substitute swiss cheese in the recipe.

			Cream Cheese Sauce

	1 8 oz. package cream cheese mixed with
	milk to thin to desired consistency
	paprika, white pepper to taste

heat over low heat, stirring constantly.  This will make boiled potatoes
different and interesting.

    Ok, the girl wanted recipes, not gender bashers! 8-)
    Angela, try this Chicken cordon bleu.  It probably has a million
    things in it that he doesn't like, but fake him out. - It worked
    with my husband.
    
     2 Boneless, skinless chicken breast
     2 slices boiled ham (I use the lo-salt)
     2 slices Mozzerella cheese (you can use Swiss, too)
     1 can cream of mushroom soup
     1 small sour cream
    
    Get a cassarole (corning ware) dish.  Clean the fat off the chicken,
    put one slice of ham and cheese in each breast, roll/fold.
    Put the chicken in the dish.  In a bowl, mix the sour cream and
    soup, pour over the top of the chicken and bake at 400 for 45min
    - 1 hour.  
    
    I DO NOT like sour cream, but this recipe is fabulous!
    
    Good luck
    bs

    ! Honey Corn Flake Chicken
    
    I made this up out of desperation for something sweet when I was
    trying to diet!
    
    Pour a bowl of Honey. When the honey drips down the side of the
    jar after pouring has stopped-- lick it off. Next take boneless
    chicken breasts (no need to bone them yourself just buy them that
    way ) and brush honey thickly all over one side of the chicken.
    Now lay it in a bowl of crushed Kelloggs Corn Flakes (honey side
    down) and brush honey on the bar side (thickly) and turn it over
    and coat this side with corn flakes. Make sure the entire breast
    is completely coated. Do this to however many chicken breasts are
    needed. Bake on broiler pan for 25 minutes at 350.
    
    It's a real treat!!
    
    
    ! Cinnamon Chicken
    
    
    Believe it or not this recipe came with a package of Panty hose. 
    
    
    
    Combine a few tablespoons of flour and twice as many table spoons
    of cinnamon. Beat two eggs. Roll boneless chicken breast in the
    flour and cinnamon and then dunk in the beaten eggs.  Plas in HOT
    skilet with 2 or 3 tablespoons of heated oil for 2 minutes. Then
    bake at 350 for 20 minutes. This makes a very crispy cinnamon crust
    on the chicken.
    
    As Chef Tell says "Very simple very easy"   A
    

    
    Good luck (these are so easy you won't even need it!!
    
    Barbara
    
    

    
    
    
    Alot of the recipes in this file are fairly easy to make, don't
    limit yourself to titles that say EASY! Start at note 1 read them
    (at least the titles) all, you'll be amazed. You would also find,
    that someone just like you entered a similar note a few months back.
    
    On the side - no flame on, I've been reading this file for a long
    time. I've noticed new but already entered before recipes being
    entered, the one that comes to mind the most is every June it seems
    someone is getting married and wants buffet ideas...scan the file,
    you'l find them!
    
    bonnie

    Reply .2 was not meant to be gender bashing it sounded to me that
    he was a very fussy eater and in my experience once that type of
    person learns what effort it takes to put out a good meal they are
    more willing to try new and differernt foods beacuse they understand
    what the chef/cook has gone through.  BTW I enjoy cooking and
    expermenting with new foods that's why I read this conference.
    
    Bob

    Try picking up a copy of "COOKS" magazine the next time you're out.
    It's a great publication.  I try to pick out one new dish a week
    to make and so far every one I've tried has been excellent.
    
    Also if you like Northern Italian food Marcella Hazan has 3 books
    published on "Classic Italian Cooking".  Most of her recipes are
    quick, easy and yummy.  
    
    I learned very early on, the key to good cooking is using fresh
    ingredients.  I stay away from canned veggies and use frozen only
    in a pinch.  I also stay away from anything that comes "alive" with
    water (i.e., hamburg helper type stuff) these foods are loaded with
    MSG and chemical additives and I think they're basically junk
    (expensive too).  Try experimenting with herbs as well (try growing
    some in flower pots at home).  You'll be surprised how you can enhance
    the flavor of food with fresh herbs, for example, fresh chives in
    scrambled eggs, chopped parsley and butter on boiled red potatoes,
    a speck of oregano mixed in with an oil and vinegar salad dressing.
    
    Have fun experimenting!
    
    Lorraine

	This may be a little off the topic, but "close enough for government 
work".  I am a firm believer that we taste with our eyes as much as with our
mouths.  That is to say those spriggs of parsley, basil, etc. or some color from
quartered hardboiled eggs and the like make a dish LOOK good and therefore a
finnicky eater is more likely to enjoy it.  After all how much better are nice
fluffy mashed potatoes instead of plain ole' boiled spuds where you smash it
yourself on your plate.  They are both the same material, but one looks better.

	The little extra time it takes to perk up the appearance of a platter,
or bowl is well worth it if you want to make an impression.


				Al

    As one who is engaged to a meat-and-potatos guy who is often by
    his lonesome when I travel on business, I recommend you gently urge
    your man to provide for himself.  Surely he can throw a steak on
    the grill.  A section of salmon (about 1-2 lbs) grills well if you
    rub it inside with salt and pepper, lightly oil the grill, and keep
    it covered.  Turn once.  
    
    Suggestion two:  Get a microwave.  To make baked potatoes, wash
    them, poke a few steam holes, put on a paper towel, and cook. (Check
    microwave cookbook for times.)  Put peeled, de-stringed corn on
    the cob in twists of wax paper or plasticwrap.  Cook & serve.
    
    My guy likes to heat CheezWhiz in the microwave and pour over vegs,
    particularly broccoli, cauliflower, and brussels sprouts.  Not gourmet,
    and I won't touch the stuff, but he likes it.  
    
    He also makes plain steamed rice (follow directions on box).  We
    keep canned baked beans and canned soups on hand for quick meals.
    Hamburgers are the old standby as are frozen fish and frozen french
    fries.  
    
    A word of caution:  Without a detailed recipe, do not experiment
    with stuffings with bacon.  If the temperature is not carefully
    controlled, the bacteria can grow rapidly.  This is true for any
    stuffing with meat in it.  The bacteria cause botulism.  Why not
    ask your fella's mom for a cooking lesson?  She would be flattered.
    
    A good learner's cookbook is James Beard's basic book.

    Re: Bacon Stuffing - I make stuffing with bacon and apples roughly
    as follows (send me mail if you want more specifics)
    
    Fry bacon till crisp, drain and crumble.  Saute chopped onion and
    celery in bacon grease, butter, oil, non-stick skillet (your
    preference!), core and dice some apples (I don't pare them - the
    peel adds some color) and mix togehter with stale bread or rolls
    that have been torn into small pieces.  May want to add a small
    amount of chicken broth or boullion to moisten.  Loosly stuff roasting
    chicken (my personal fave) or turkey.
    
    The apples sweeten it a bit, and with some good gravy, is heavenly!
    
    Terry

    This will not be a big departure from the old junk food, but will
    provide some basic roughage:
    
    1 lb. ground sirloin 
    1 chopped green pepper
    1 chopped tomato (fresh)
    1 chopped onion
    1 cup grated cheddar cheese
    1/2 head lettuce (iceberg)
    texas/louisiana hot sauce
    thousand island dressing
    1/2 bag fritos corn chips
    
    Saute onion in 2T peanut oil until translucent.  Add ground beef and
    brown (if you don't use sirloin, be sure to drain off the fat).  Add
    1T plus of hot sauce (I just sprinkle it liberally over the ground
    beef).  In a large bowl combine lettuce, either chopped or hand
    shredded as for a salad, tomato, green pepper and cheese.  Toss with
    cooked ground beef, dress with dressing and then crunch up and add the
    chips.  Toss and serve
    
    I don't really measure when I make this, so you'll want to experiment
    with the quantities...