The "Why Do You Cook" thread launched a "?" in my head. Nancy Young
said:

> I just hate that, five nights a
>week, what to have what to have. Even if it's just a roast chicken,
>I like to have food in the house I can have ready for dinner, makes
>me happy.

We have a lot of working folks in this ng, but we're all foodies, so
the question is: What's your favorite work week meal/entree that
practically makes itself? I have two, both casseroles and I'm throwing
in a dessert that is really good and very pretty:

@@@@@ Now You're Cooking! Export Format

Ground Beef Casserole

meats and poultry

1 pound ground beef
3 8 oz. cans tomato sauce
1 5 oz. pkg. noodles; small
1 3 oz. pkg. cream cheese
1 bunch green onions
1 cup sour cream
1 cup cheddar cheese; shredded
1 clove garlic
1 teaspoon salt
1 teaspoon sugar
1/8 teaspoon pepper

Brown beef and pour off excess drippings. Add garlic, salt, sugar,
pepper and tomato sauce. Cover and simmer about 15 mins. Cook noodles
and drain.

Finely chop onions, including tops; mix with cream cheese and sour
cream. In a buttered 13x9x2" casserole, place a layer of noodles, meat
sauce, sour cream mixture and shredded cheese; repeat ending with
cheese. Bake at 350F about 30 mins.

Contributor: Ninelle H. Pulliam

Yield: 8 servings

@@@@@ Now You're Cooking! Export Format

Turketti Casserole

meats and poultry

1 1/4 pounds spaghetti; cut in 2" pieces
2 cups cooked turkey; cut up
1/4 green pepper; chopped
1 can cream of mushroom soup; undiluted
1/2 cup chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
1 3/4 cups cheddar cheese; grated
1/2 small onion; chopped

Preheat oven to 350F. Break up spaghetti and cook in broth in large
saucepan. Add mushroom soup, turkey, pepper, onions, seasonings and
combine. Stir half of cheese into mixture and combine. Pour into
casserole and top with remaining cheese. Bake for 25 - 30 mins.

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

Contributor: Neva Hopkins

Yield: 6 servings

@@@@@ Now You're Cooking! Export Format

Strawberries With Crisp Wontons

desserts

4 won-ton wrappers
1 tablespoon butter; melted
2 T. + 1 t. sugar
2 pints strawberries; hulled
1 pint heavy cream
pinch five spice powder or cinnamon and g
cloves

Preheat oven to 425F. Brush both sides of won-ton wrappers lightly
with melted butter. Spread 2 tablespoons sugar on a plate and press
skins into sugar to coat evenly on both sides. Place on a nonstick or
buttered baking sheet. Bake for 4 - 5 mins. or until won-tons begin to
turn golden brown. Turn and cook an additional 2 mins. or until evenly
browned. Remove from baking sheets and let cool.

Slice strawberries among four plates. Top with cream and crisp
won-tons and serve.

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

Yield: 4 servings

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Sat 23 Jul 2005 06:18:26p, Terry Pulliam Burd wrote in rec.food.cooking:

> The "Why Do You Cook" thread launched a "?" in my head. Nancy Young
> said:
>
>> I just hate that, five nights a
>>week, what to have what to have. Even if it's just a roast chicken,
>>I like to have food in the house I can have ready for dinner, makes me
>>happy.

We love spaghetti and other pasta shapes. I make large quantites of meat
sauce and freeze in dinner quantites for two. I pick up a fresh loaf of
French or Italian bread on the way home from work and can have a fresh
spaghetti dinner on the table in less than a half hour.

We also like chuck or similar roast done in the crockpot. That's ready to
eat when we get home.

I sometimes make an oven pancake for dessert with a sprinkling of fresh
lemon juice and confectioner's sugar.

I love casseroles, but SO hates them. We have them rarely.

Preparing a meal from scratch after we get home is usually out of the
question, as we wouldn't be eating until after 9 pm.

Friday nights we eat late, as I make homemade pizza most Fridays.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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In article >, Terry Pulliam
Burd > wrote:

> We have a lot of working folks in this ng, but we're all foodies, so
> the question is: What's your favorite work week meal/entree that
> practically makes itself? I have two, both casseroles and I'm throwing
> in a dessert that is really good and very pretty:
>
> @@@@@ Now You're Cooking! Export Format
>
> Ground Beef Casserole
>
> Turketti Casserole

Hotdish!! Yeay!! I knew that Minnesota connection would rear its head!
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

Terry Pulliam Burd wrote:
>> The "Why Do You Cook" thread launched a "?" in my head. Nancy Young
>> said:
>>
>>> I just hate that, five nights a
>>> week, what to have what to have. Even if it's just a roast chicken,
>>> I like to have food in the house I can have ready for dinner, makes
>>> me happy.
>>
>> We have a lot of working folks in this ng, but we're all foodies, so
>> the question is: What's your favorite work week meal/entree that
>> practically makes itself? I have two, both casseroles and I'm
>> throwing in a dessert that is really good and very pretty:
>>
<recipes snipped>

Mine are tuna casserole, Grandma's chicken, and tieing in yet another
recent thread, ham and eggs.

Grandma's Chicken
by me

Brown chicken in a deep skillet. Add a can of chicken broth or 2, or the
boxed stuff, or your homemade broth, depending on how much chicken you are
cooking. Cover and cook for about 15-20 minutes. Add a package of long
grain and wild rice.. 259 g (about 1 pound) and enough chicken broth to cook
the rice. Cover and cook. About 5 minutes before the rice is done, add a
large can of tropical chunky fruit. If you can't find that, then add some
mandarin oranges, mangos, peaches etc. Do not put in the regular fruit
cocktail.. it tastes horrible. Cover. After 5 minutes I like to arrange
green pepper slices, some chopped celery and scallions and tomato wedges on
top. Very quick and healthy one dish meal.

Debbie

Terry Pulliam Burd wrote:
> The "Why Do You Cook" thread launched a "?" in my head. Nancy Young
> said:
>
>
>> I just hate that, five nights a
>>week, what to have what to have. Even if it's just a roast chicken,
>>I like to have food in the house I can have ready for dinner, makes
>>me happy.
>
>
> We have a lot of working folks in this ng, but we're all foodies, so
> the question is: What's your favorite work week meal/entree that
> practically makes itself?

<snip>

chicken "fingers" or "nuggets" or whatever with rice pilaf. cut up onion
and mushrooms. saute. add rice, salt, water. cover and let simmer. cut
up chicken thighs or breasts, do the four-eggwash-breadcrumb thing and
fry. serve with cut up raw veggies (or steamed green veggies if im
feeling really inspired.)


--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

"sarah bennett" > wrote in message
m...
> Terry Pulliam Burd wrote:
>> The "Why Do You Cook" thread launched a "?" in my head. Nancy Young
>> said:

>>> I just hate that, five nights a
>>>week, what to have what to have. Even if it's just a roast chicken,
>>>I like to have food in the house I can have ready for dinner, makes
>>>me happy.

>> We have a lot of working folks in this ng, but we're all foodies, so
>> the question is: What's your favorite work week meal/entree that
>> practically makes itself?

> chicken "fingers" or "nuggets"

I am so with you. Presto chango, dinner on the table, and it tastes
good, too. Thing is, I pound the strips I've cut from boneless
chicken breasts (duh) really thin ... they cook even faster than
ever and even a little chicken goes a long way.

Other than that, I often cook for leftovers, I don't feel at all
deprived to have homemade pasta sauce with a meatball or
some sausage with ravioli from the gourmet store, or just
plain spaghetti. I often don't even bother with a salad.

(smile) Not that there are many leftovers in my house these
days, I've turned into the living breathing human termite. I've
only been up maybe 4 hours or so, if I told you what I've
eaten so far you'd all be put off your food.

nancy

Nancy Young wrote on 24 Jul 2005 in rec.food.cooking

> (smile) Not that there are many leftovers in my house these
> days, I've turned into the living breathing human termite. I've
> only been up maybe 4 hours or so, if I told you what I've
> eaten so far you'd all be put off your food.
>
> nancy
>

Wasn't there another wall in your kitchen? NANCY! Did you EAT it?

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

Squeaks wrote:

> We have a lot of working folks in this ng, but we're all foodies, so
> the question is: What's your favorite work week meal/entree that
> practically makes itself?

I rely heavily on Marian Burros' _20-Minute Meals_. Here are a couple menus
from the book:

Menu I: Curried Lentils and Vegetables, Rice

Curried Lentils and Vegetables:

8 ounces (1 heaping cup) red lentils
8 ounces whole onion, or 7 ounces pre-chopped onion
1 teaspoon minced garlic
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon mild to hot chili powder, depending on heat tolerance
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 small to medium head cauliflower, or 12 ounces ready-cut florets
1 cup chicken stock
3 ounces tomato paste (half of a six-ounce can)
1/2 cup unsalted roasted cashews
1/2 cup plain low- or non-fat yogurt

1. In covered pot, bring lentils to boil in plenty of water to cover. Cook
until soft, about 10 minutes.

2. Coarsely chop whole onion. Sauté onion and garlic in hot oil until soft.

3. Reduce heat and add coriander, cumin, turmeric, chili powder, cardamom,
cloves, and cinnamon. Stir well.

4. Cut florets off whole cauliflower. Add florets to pan with chicken stock
and tomato paste. Stir well to mix. Cover pan and cook until cauliflower is
tender, 8-10 minutes.

5. Drain and stir in lentils, adding some liquid from the pot to thin the
sauce if necessary.

6. Stir in cashews and serve yogurt on the side.

Serves 2

(The book also has tells how to cook rice to accompany this dish, but I'll
assume that all of us already know how to cook rice.)

Game Plan:
Cook rice
Follow lentil recipe directions



Menu II: "Veal" in Creamy Orange Sauce, Couscous Salad, Asparagus

"Veal" in Creamy Orange Sauce

12 ounces turkey breast, skinless and boneless
1-2 tablespoons olive oil
1/2 cup fresh orange juice
1 teaspoon cornstarch
1/2 cup plain low- or non-fat yogurt
1/4 cup plain low- or non-fat cottage cheese
Freshly ground black pepper

1. Wash and dry turkey breast and cut into pieces about 2 by 3 inches

2. Heat oil in skillet and brown turkey pieces on both sides for about 5 or
6 minutes.

3. Mix a little orange juice with the cornstarch to make a paste, then stir
the paste into the remaining juice.

4. When turkey is brown, reduce heat and add orange juice mixture. Simmer
about 2 minutes to thicken sauce and finish cooking turkey.

5. Blend yogurt and cottage cheese in food processor until smooth. Reduce
heat. Carefully stir into turkey mixture but do not boil. Season with black
pepper.

Serves 2


Couscous Salad

1/2 cup precooked couscous
2 tablespoons lemon juice
2 tablespoons olive oil
1/8 teaspoon cinnamon
1 stalk chopped celery (or 1/2 cup ready-cut)
2 scallions
1 tablespoon chopped fresh parsley
3 tablespoons raisins
1 tablespoon pine nuts or 2 tablespoons roasted unsalted peanuts

1. Following directions on couscous package, bring water to boil in a small
covered pot.

2. Stir in couscous; remove from heat and cover. Allow to sit for 3-5
minutes, until water has been absorbed.

3. In serving bowl, mix lemon juice, olive oil, and cinnamon.

4. Wash celery, scallions, and parsley; chop in a food processor. Add to
bowl with raisins and pine nuts.

5. Stir in couscous and season with pepper

Serves 2

(The book also tells how to steam asparagus. I'll assume we already know how
to do that.)

Game Plan:
Bring water for couscous to a boil.
Bring water for asparagus to a boil
Prepare asparagus to be cooked
Cook couscous
Combine lemon juice, olive oil, and cinnamon for couscous
Chop celery, scallions, and parsley for couscous and add with raisins and
pine nuts to dressing for couscous
Wash and dry turkey and heat oil to sauté
Sauté turkey
Cook asparagus
Mix orange juice with cornstarch and add to turkey
Process yogurt and cottage cheese and add to turkey
Mix couscous with dressing


Bob

Terry Pulliam Burd wrote:
> The "Why Do You Cook" thread launched a "?" in my head. Nancy Young
> said:
>
> > I just hate that, five nights a
> >week, what to have what to have. Even if it's just a roast chicken,
> >I like to have food in the house I can have ready for dinner, makes
> >me happy.
>
> We have a lot of working folks in this ng, but we're all foodies, so
> the question is: What's your favorite work week meal/entree that
> practically makes itself?

"Chicken Pot Roast". Potatoes, carrots and onions in a roasting pan
with either a whole chicken (add veggies half-way through cooking time)
or pieces, with a little water in the bottom of the pan. Spices and
herbs to taste.

-L.

-L. wrote on 24 Jul 2005 in rec.food.cooking

>
>
> Terry Pulliam Burd wrote:
> > The "Why Do You Cook" thread launched a "?" in my head. Nancy
> > Young said:
> >
> > > I just hate that, five nights a
> > >week, what to have what to have. Even if it's just a roast
> > >chicken, I like to have food in the house I can have ready for
> > >dinner, makes me happy.
> >
> > We have a lot of working folks in this ng, but we're all
> > foodies, so the question is: What's your favorite work week
> > meal/entree that practically makes itself?
>
> "Chicken Pot Roast". Potatoes, carrots and onions in a roasting
> pan with either a whole chicken (add veggies half-way through
> cooking time) or pieces, with a little water in the bottom of the
> pan. Spices and herbs to taste.
>
> -L.
>
>

Rotisseried chicken...season bird...put the bird on the spit...set the
timer when it goes ding it is supper time. I put veggies in the
microwave...time to match the rotisseried bird. Go do something else
till I hear ding...read paper, unlax etc...

If time is imprtant...a stirfry.

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

"-L." > wrote:

>"Chicken Pot Roast". Potatoes, carrots and onions in a roasting pan
>with either a whole chicken (add veggies half-way through cooking time)
>or pieces, with a little water in the bottom of the pan. Spices and
>herbs to taste.

I like the same thing, in a crockpot, but with a turkey breast - melts
in your mouth.

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.