Come Into My Kitchen
by

An old friend used to observe, "I don't mind cooking, but it's so daily." Amen!

Many of us over 50 feel we've served our time in the kitchen, turning out two, more often three meals a day - year in, year out. And even now, circumstances don't permit us the luxury of going on strike. Most of us plod along, facing the daily challenge of producing something resembling a meal.

I was holding forth on this subject to my best friend (she happens to be my daughter) and her suggestion was, "If you can't just stop cooking altogether, why not make it easier on yourself? EVERYTHING doesn't have to be cooked from scratch, does it, Mom? Now and then you can buy a whole roasted chicken and jack it up and run a whole meal under it." Something to think about.

I remember the early days of what used to be called convenience foods. I once made a disparaging remark about one of the new cake mixes and my home economist friend brought me up short by saying, "Now look here, Celia, don't look down your nose at those products. The food processors have spent millions developing those mixes; they've been subjected to every test known to culinary science. Someday they will revolutionize our cooking."

I've been wondering about the purists among us who claim they can detect a mix at the first bite. I suppose they can, but most of today's busy cooks would say, "So what?" It's easy to decide between using short cuts and not putting a decent meal on the table.

It's a depressing thought, isn't it, that the day of from-scratch cooking has passed? Nowadays when we spot an appealing-sounding recipe, somewhere about the middle of the list of ingredients we notice the glue that binds it all together is a can of cream of mushroom or chicken soup.

Many of you share my friend Mildred's wary approach to new recipes. She counts the ingredients and if more than four are listed, that recipe gets ruled out, automatically, finally.

While we're on the subject of processed foods, I heard a well known nutritionist report that the frozen vegetables we buy are often fresher than the tired ones offered in the produce section. The frozen ones were processed quickly, fresh from the field, whereas the fresh ones might have spent several days en route from field, to market, to you. I've decided to listen to my daughter. I won't exactly rule out all from-scratch dishes of my young and innocent days, but I do vow that from now on I shall be more respectful of mixes and other convenience foods.

2 cups diced fresh tomatoes, peeled and seeded (This is easy; after peeling, cut tomatoes in half and gently squeeze until seeds and excess liquid are gone)
1 red onion, peeled and minced
2 cans black beans, drained and thoroughly rinsed
2 avocados, cut in small chunks
2 Tablespoons olive oil
1 Tablespoon vinegar
Salt and black pepper
1/3 cup fresh lime juice (usually 3 limes)
Stir all ingredients together and refrigerate for an hour before serving.

2 lbs. yellow squash
1/2 cup finely chopped onion
2 Tablespoons butter or margarine, melted
1 cup dried bread crumbs (divided use)
1 Tablespoon sugar
1 tsp. salt
2 eggs, beaten
1/4 tsp. black pepper

Wash and trim ends of squash. Cut into 2-inch pieces. Place in salted boiling water to cover and cook until just tender, about ten minutes. Drain in colander; mash coarsely to removed excess liquid; drain for 10 min.

Preheat oven to 350 degrees. Saute onions in butter until soft, about 5 minutes. Combine with squash, 1/2 cup bread crumbs, sugar, salt, eggs and pepper. Pour into lightly greased 1-1/2 quart  casserole; top with remaining 1/2 cup crumbs. Bake, covered, 20 to 30 minutes or until set. Remove cover and bake until crumbs are golden, about 20 more minutes. Serves 4 to 6.

(Different method, yields fine gravy)
10 to 12-lb. brisket roast
1 Tablespoon minced garlic
black pepper
4 to 6 Tablespoons Worcestershire
1 or 2 Tablespoons liquid smoke
2 cans cream of mushroom soup

Don't trim off all fat from roast. Sprinkle with garlic, pepper, Worcestershire sauce and liquid smoke. NO SALT! Spread seasoning on both sides; cover and allow to marinate in refrigerator overnight.

When ready to bake, cover with foil and place in 275-degree oven, FAT SIDE DOWN. Bake 5 to 6 hours; no need to taste. Allow meat to rest about 20 minutes before slicing.

Peel 3 medium russet potatoes and cut in 2-inch chunks.
Peel 3 carrots, cut in 1/2 inch thick strips.
Peel and quarter 1 large onion
Boil potatoes until barely tender. Drain. In another saucepan boil carrot strips about 5 minutes, not until tender. Drain. Line a shallow casserole with foil. Pour in about 2 tablespoons olive oil. Add all vegetables and turn until they are coated with oil. Sprinkle with Cajun seasoning, if  desired, turn again. Place in 375-degree oven for about 45 min until vegetables begin to get crusty and brown, turning several times during cooking. Serves 2-3.

In a screw-top jar combine the following:
3/4 to 1 cup of salad oil
1/4 cup fresh lemon juice (usually 2 lemons)
1 Tablespoon tarragon vinegar
1 tsp. honey (don't omit)
2 Tablespoons grated onion
1 garlic clove, crushed
1/2 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. black pepper
Shake thoroughly. Does not need refrigeration if used in 2 or 3 (Excellent poured over 1 can (14 oz.) artichoke hearts, drained, then chilled for several hours.)

Before serving, tear salad greens into bite size pieces.
Add :
1/2 bunch thinly-sliced radishes
1 avocado cut into bite size pieces
1 cup croutons.
Add artichokes and remaining dressing and toss well.
Serves 8.
 

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