I am a tubber, so not at all in risk of starving, but dislike and try to avoid much time in the kitchen if possible. I have survival skills, have lived outon my own maybe 15 years or so, not afraid of knives or heat, but simply lazy. I'm too cheep to order out much, and conscientious about the amount of sodium and other things in a lot of premade/frozen things so avoid them as well. Generally I'll cook one big thing and either eat it for a few days or divide it up into servings and freeze so I don't have to worry about big cooking projects more than a few times a week. I try to entice myself by only picking my favorite meals, but the bother of the kitchen sometimes negates the whole thing. Now that I've been working from home and don't have to waste three hours of energy a day in my round trip commute I'm losing the battle and forcing myself to kook more often. I try to restrict the number of ingreedients or time, hopefully both. After all, as I said, I'm lazy. Grin.
-----Original Message----- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of meward1954--- via Cookinginthedark Sent: Sunday, August 9, 2020 5:59 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Being new in the kitchen Tiffany: I remember how scared I was to even boil water when I first started. Yes, I had ben to blind kid classes, but I had not done much on my own. But then, I moved out, and at 23, I had to either cook or go hungry. I'm a total pig and always have ben. That was one time in life that it actually helped me to be a pig about food. I wasn't going to starve. We're all here to offer support when you need it. -----Original Message----- From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of Tiffany Jessen via Cookinginthedark Sent: Sunday, August 9, 2020 2:28 PM To: cookinginthedark@acbradio.org Cc: Tiffany Jessen <jesse...@gmail.com> Subject: Re: [CnD] BACON MACARONI & CHEESE I openly known nothing about the kitchen and don’t wish to learn more, but when friends come over they are welcome to cook. My one friend often makes a fabulous mac & cheese using shells instead of elbows, at least three if not four different types of cheese, ground chicken and bacon. Sometimes they try to disguise a few veggies in there, like broccoli or peas, then put breadcrumbs on top. Sometimes the breadcrumbs are substituted with ground potato chips. Needless to say, it’s very fattening and tasty. Sent from my iPhone > On Aug 8, 2020, at 11:08 PM, Marilyn Pennington via Cookinginthedark > <cookinginthedark@acbradio.org> wrote: > > > > <http://coleensrecipes.blogspot.com/2009/11/bacon-macaroni-cheese-and- > cool-w > eb-site.html> BACON MACARONI & CHEESE > > > This recipe has evolved over the years, to what it is today; one of > our (my) favorite side dishes. It's just your basic mac and cheese > with a few small tweaks. I've tried it with almost every kind of > cheese you can think of and I still like good old American cheese the best. > > 2 cups elbow macaroni > 4 cups chicken broth > 1/4 cup finely minced onions, sauteed > 2 cups frozen mixed vegetables (corn, peas, carrots) > 5 strips of bacon fried and crumbled > 3 tablespoons butter > 3 tablespoons flour > ½ teaspoon black pepper > ½ teaspoon ground dry mustard > 2 teaspoons dry parsley flakes (opt.) > 2 1/4 cups milk > 1 cup diced American cheese (or Velveeta) bread crumbs and butter > > Saute the finely minced onions until they are tender and sweet, set aside. > Boil the pasta and vegetables (together) in the chicken broth until > tender, then drain and stir a little butter into the pasta-veggies and set > aside. > > In a sauce pan, melt 3 tablespoons of butter then stir in 3 > tablespoons of flour, parsley, pepper and dry mustard. Stir and cook > very slowly (let it just bubble) for about a minute, then add the > milk, sauteed onions and bacon (whisk like crazy when you first start to add > the milk to avoid any lumps). > Stir and cook this sauce until it thickens. Remove from heat and add > the cheese. After it sits for a few minutes, stir and the cheese > should be mostly melted. Pour over the pasta and veggies and mix well. > > > <http://4.bp.blogspot.com/-PJQZ_RWTiOY/Umio1EoDICI/AAAAAAAAH7s/9LAMZ62 > 7awo/s > 1600/macaroni+and+cheese+2.jpg> > > Pour into a greased 9 x 13 baking dish and top with bread crumbs (see > note). Bake at 350 for about 20 minutes or until bubbly. > > > <http://3.bp.blogspot.com/-YVUwPU5w9Cw/Umio8ISXLaI/AAAAAAAAH70/UiSPJVf > CjQk/s 1600/macaroni+and+cheese+close+up.jpg> > > > > NOTE: Place 2 cups of plain dry bread crumbs in a frying pan and add 2 > tablespoons of butter. Toast over medium high heat (stirring) until > bread crumbs have absorbed all of the butter and the crumbs are > golden. Spread evenly over the macaroni and cheese before putting in oven. > > > > > > > > > > Source: Coleen's Recipes > > > > ~@~@~@~@~@~ > > > > Rhonda in MO. > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
