From: jsy@Aig.Jpl.Nasa.Gov (Jennifer Yu)
Subject: Re: Recipes For The Cooking Inept??
Organization: NASA/Jet Propulsion Laboratory
Date: Thu, 20 Aug 1992 00:14:51 GMT

|> this may be wholly inappropriate of me, but does anyone actually HAVE any 
|> recipes for the cooking inept, rather than just an extended discussion
|> of what temperature one should cook a bird at?
|> 
|> beowulf
|> 
|> -- 
|> 		I don't love you anymore since you ate my dog.
|> beowulf@wam.umd.edu					    beowulf@eng.umd.edu
|> -------------------------------------------------------------------------------

Not inappropriate at all - I was starting to wonder if the poor souls who
requested recipes in the first place were starting to feel a little shafted
since there's been more discussion that recipes to help them out.  I posted
this a few weeks ago and I'll do it again for those who didn't get it the
first time.  Enjoy.

-----------------------
Potato-Cheese Casserole
-----------------------

1 bag		Southern Style Ore-Ida Hash Browns (thawed)
16 oz.		Sour Cream
1 can		Campbell's Cream of Chicken Soup
1 tbsp.		onions, finely chopped 
1 cup		cheddar cheese (shredded) use more if preferred

In large bowl evenly mix the potatoes, sour cream, soup (don't add milk), and
onions together.  Pour into a 13x9 baking dish.  Spread evenly in dish and
top with cheddar cheese.  Bake in oven at 375 degrees for 45 minutes or
until the cheese begins to bubble and turn a little brown.
From Larry's Mom.

--------------------------------------
Boiled/Steamed Asparagus w/ mayonnaise
--------------------------------------

1 lb.		asparagus stalks, fresh and uncut
3 tbsp		mayonnaise (homemade or store bought)

Cut off ends of asparagus stalks - these are usually tough and dry.  Place
stalks in boiling water for a few minutes or so until soft (but not BROWN! 
you want a nice deep, dark, green color).  Alternative is to place
stalks in a steamer (I prefer steaming - saves more vitamins and minerals).

Mix mayonnaise until smooth and creamy.  Dip stalks in mayyonaise to eat.
From Elena.

-----------------------------
Spinach and Waterchestnut Dip
-----------------------------

1 pkg		frozen chopped spinach, thawed completely
1 sm. can	waterchestnuts, finely chopped
1 cup		sour cream
1 cup		mayonnaise
1/2 pkt		Knorr's vegetable soup mix
		Soy sauce 

Drain spinach by squeezing as much of the water out with your hands.

Mix spinach, waterchestnuts, sour cream, mayonnaise and soup mix together.
Add soy sauce to taste.  Serve with carrot sticks, celery sticks, etc.
From Mom.

------------
Jen's Nachos
------------

1 bag		Tortilla Chips
1 - 1 1/2 lb.	ground beef
1 large can	refried beans
1/2 lb.		cheddar cheese (shredded)
16 oz.		sour cream
8 leaves	leaf lettuce, shredded
3 		tomatoes, diced
2		avocados, diced
1/2 cup		jalapeno peppers, chopped (optional)
2 cups		salsa (your choice)
1 small can	black olives, sliced
3 tbsp		green onions, finely chopped

Brown ground beef in a frying pan - add spices to season (if desired).  
When meat is brown and crumbly drain off fat.  Heat refried beans on low 
to medium, keep warm.  In a 13x9 inch baking pan spread refried beans on 
evenly.  Layer on ground beef.  Add cheddar, sour cream, lettuce, tomatoes,
avocados, and salsa.  Garnish with peppers, olives, and onions.
Serve with tortilla chips and salsa.
From Me.

-------------
Egg Drop Soup
-------------

2 		eggs
2 cups		chicken broth (or vegetable broth)
2 tspn		green onions, finely chopped
3 		Chinese mushrooms, sliced

Soak dried mushrooms in hot water (just boiled) for about 10 minutes; rinse;
squeeze dry and cut stems off.  Slice.  In small bowl, beat eggs; set aside.
In medium saucepan, bring stock to a boil.  Slowly pour beaten eggs in while
stirring stock.  Cook 1 minute.  Place onions and mushrooms in bowls, add 
soup.  Serve.
From Mom.

----------------
Tuna Pasta Salad
----------------

1 can		tuna fish in spring water
6-8 oz.		egg noodle pasta
1/2 cup		celery, chopped
3-4 spoonfuls	mayonnaise

Boil pasta till done.  Drain pasta.  Drain off water from tunafish.  Mix
tuna, pasta, celery and mayonnaise together till well mixed.  Add pepper
and salt to taste (if there isn't enough mayonnaise, add more).  Can
substitute chicken for tuna.
From Me.

----------
Sandwiches
----------

bread:		french, sourdough, rye, wheat, pumpernickle, etc.
cheese:		cheddar, muenster, swiss, provalone, etc.	
meat:	 	turkey, roast beef, ham, pate, pepperoni, etc.

condiments	good mustard (dijon, sweet honey, spicy) 
		mayonnaise
		try ranch dressing mixed with hot/sweet mustard

		lettuce (iceberg, green leaf, red leaf, butter)
		tomato slices
		cucumber slices
		avocado
		alfalfa sprouts
		peppers (bell peppers, jalapeno, etc.)

You can make it a hot or cold sandwich.
Be creative with sandwiches, there are infinite combinations.	Remember
variety is the spice of life! 

----------------------
Brandy-Poached Peaches
----------------------

3/4 cup		water
1/4 cup		sugar
3 tbsp		brandy
1/4		vanilla bean, split lengthwise
2		peaches, medium-size, ripe but firm, halved and pitted

1/4 cup		vanilla yogurt

Combine water, sugar and brandy in small deep saucepan.  Scrape seeds from
vanilla bean into pan; add bean.  Bring to boil over medium heat, stirring
until sugar dissolves.  Boil syrup 1 minute.  Add peaches to syrup.  
Partially cover pan and simmer until peaches are tender, turning 
occasionally, about 15 minutes.  Cool.  Remove peel from peaches.  Arrange
peach halves in 2 glass bowls.  Spoon syrup over.  Fill each peach
cavity with 1 tablespoon yogurt and serve.



Jennifer Yu

work:	jsy@aig.jpl.nasa.gov