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FareShare Gazette Recipes -- June 2003 - I's


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Ideas For Someone Who Loves To Cook But Has No Time

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                       * Exported from MasterCook *

           Ideas For Someone Who Loves To Cook But Has No Time

Recipe By     : Martha
Serving Size  :       Preparation Time :0:00
Categories    : Volume 6-06 June 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        No ingredients

Rediscover the crock pot. A whole chicken or a beef shoulder roast
will be cooking while you're working. Then you have meat for
several meals in advance.

We've recently discovered those thin spring roll wrappers. you just
soak one in a bowl of hot water for a minute or two, then wrap up
whatever you'd like. I like to layer a raw mustard leaf or some small
spinach leaves first so the bright color shows through and if the
wrapper breaks, there is still an inner wrap. If you've cubed up
some of the chicken or thinly sliced the roast, you already have the
filling. Add some chopped vegetables, and roll tightly. That hot
Chinese mustard powder, blended with either white wine, beer or
even water makes a good dip for the spring rolls.

For a Mexican or SW taste, and you don't want to soak and cook a
pot of beans all day, try those 'instant' bean flakes; they've been
processed and flaked so all you add is hot water to make refried
beans. The black beans are pretty tasty alone, but adding chopped
onion and tomato helps them a lot.

A side dish we like a lot is onion! I peel a big sweet onion and cut a
large X in the top of it. Pat butter down inside the X and season
with a little salt and pepper. Put it inside a small bowl that fits the
onion closely (when it cooks, it'll kinda fall apart). Then microwave
until it's clear and tender. One onion is enough for 2 or 3 people as
an aside.

Obviously, when you do have the chance to cook, prepare more
than for just one meal. If you're having mashed potatoes, cook
enough for another meal or so also. You don't have to mash them
all, but you can make a quick scallop potato dish or a topping for
shepherd's pie another night. The same with rice and it freezes well
after it's been cooked.

Corn on the cob is almost instant dish if you scrape the kernels off
the cob and cook briefly in a little skillet with oil or butter.

Yellow squash, zucchini, okra, most of the summertime vegetables
take to brief cooking methods also. Add them chopped to penne or
other short pasta with a cream sauce and there's a light pasta
salad that took little time to prepare. (However long it takes to boil
the pasta.)

Contributed to the FareShare Gazette by Martha; 27 June 2003.

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