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Complete Forecast for  Sep 07 2008

TOP JOBS

Summer is here, and I am not feeling the love of the oven. I cook with gas, and that oven can really put out some heat.

No. 1, I don’t want to be hot. No. 2, I don’t want to pay the electricity bill to cool the place down!

My baking has suffered, much to the disappointment of my husband. I am doing a lot of crockpot cooking, and readers’ submissions over the last few weeks could come in handy. I cook a lot on the stove, too.

Salads are a good way to beat the heat, but even the greatest creativity cannot diversify things that much. So, what to do?

Grilling outdoors is one way to make up the difference, and on June 25, I’ll put together a grilling feature in time for the July 4 holiday.

Trying to come up with something new for dinner all the time can be cumbersome, but I have discovered that good planning, and long-range planning can do a world of good for everyone involved.

Several weeks ago, I wrote about busy moms keeping up with the family menu by utilizing “planned-overs” and sticking to overall cooking schedule, therefore cutting down on waste, time and money spent at the grocer.

The same rules can be applied to the summer months, when the family is on the go all the time, kids rarely sit down to eat and the thought of a big, heavy meal grosses everyone out … not to mention the heat!

I’ve put together a few menu ideas we utilize, and I hope will help some of you out!

Monday: Soft or crispy tacos (all you have to brown is the meat: Chicken or Beef). Serve with a side of chips and salsa or steamed Mexican rice (microwave).

For the kiddos, call it “build your own mountain night,” and have them make a taco salad from a bar of choices from sour cream to avocados to black olives and cheese.

Tuesday: Crockpot roast with veggies

Wednesday: Roast beef sandwiches (planned-over) with a side salad or crispy baby carrots and other fresh, raw veggies

Thursday: Mimic your favorite restaurant salad night. Buy all the fixings and try to recreate your family’s favorite “out to eat” salad. No need to pay $8 for a salad tonight!

Friday: Something from the grill. Kabobs are fun and offer a lot of variety. Don’t forget fish can be grilled also!

Use Glad or Ziplock microwave steamer bags for a side dish.

Saturday: Stove-top spaghetti with a side salad and crunchy breadsticks (check the chip or cookie isle)

Sunday: Send everyone outside and make a couple of casseroles for use later in the week. Schedule one day to deal with the oven and the higher electric bill and be done with it! Also, get any baking done today. Ask the kids about ANYTHING they might need for a bake sale or summer camp contribution. They usually forget to ask for cupcakes until 10 p.m. the night before!

I hope these ideas help.

I’m still getting slow cooker ideas, and don’t forget to send in remarkable kitchen collections. I would love to know what people collect these days!

Submitted by Carolyn Nash

“I acquired this recipe from a cookbook I purchased several years ago in the Ozark mountains in Arkansas ... really good served with fresh purple hull peas and broccoli cornbread.”

4 to 6 Pork Chops

1 med. white onion

1 to 2 cups peeled baby carrots

2 large white potatoes (peeled and sliced)

Flour pork chops and brown in 1 Tbls. of oil. (use large skillet) Boil onion, carrots and potatoes until tender. (Do not overcook.) Pour off liquid except for 1 cup. Pour over chops, salt & pepper to taste, cover and simmer 30 to 45 minutes.