A cooking playbook

I’ve been trying to come up with appropriate names for the cookbook being put together for our sports editor, Aaron Hagen.

Here are a few that have popped into my head:

“Easy Recipes for the Single Guy Who Has No Time to Cook”

“A Bachelor’s Guide to Basic Cooking”

“Hungry at Halftime: Making Meals Between Taking Scores”

“The Sports Guy’s Cooking Playbook”

Co-conspirator Justine and I will have to give the title a little more thought. But we have gathered up a few more recipes to be included in this booklet, whatever its title may be. (And there was at least one dating prospect, too, for those who are worried about Aaron’s social life.)

Among the contributors is Aaron’s landlady, Joyce Rogers of Worthington, who not only offers recipes but also the loan of equipment.

Easy Breakfast French Toast

Need a 9-inch pie pan (you can borrow mine); a metal spatula (you can borrow mine) a griddle or electric fry pan (you can borrow mine).

Beat 1 egg with ¼ cup milk in the pie pan. Heat the griddle until hot. Dip 3 slices of white bread quickly to wet both sides of the bread, let it get brown and flip it to the other side.

Chili

Brown 1 pound ground beef together with 1 small chopped onion. Add salt and pepper, 1 can red kidney beans, 2 to 3 cups tomato juice, 1 teaspoon brown sugar, 1 can diced tomatoes and a couple squirts of ketchup.

 From Pat Beyers of Pipestone comes a recipe that makes use of what used to be a staple in my cupboard back in my bachelorette days — Spaghetti-Os.

“Here is one my mom used and then I raised my kids on it — and now my bachelor son serves it to his friends,” Pat writes. “It’s made entirely on top of the stove, unless for some strange reason you want to dirty another piece of equipment. It needs a large, covered frying pan.”

Top-of-Stove Hotdish

Brown 1 pound ground beef over medium heat (keep chopping away at it as it browns so the pieces aren’t too big). You can slice some onions in with the meat or use dried onion flakes.

Add one 26-ounce can Spaghetti-Os and a 15-ounce can kidney beans, drained. (“I sometimes squirt in some ketchup and/or Worcestershire sauce,” adds Pat.) Stir and cover. Turn heat down to simmer and heat until piping hot.

Some bread and a glass of milk, and you have a healthy meal that tastes yummy.

 I’m not sure Aaron is ready for desserts, and he doesn’t have much of a sweet tooth, but if he ever does get to the point where he’s ready to cook a meal for a young lady, Barb Reker of Lismore provides these easy dessert selections that are sure to impress.

Dump Cake

Into a 9- by 13-inch cake pan, dump 1 can crushed pineapple; dump 1 can cherry pie filling on top of the pineapple. Sprinkle 1 (dry) white or yellow cake mix over top of fruit. Using 1½ sticks of butter, put pats of butter evenly on top of cake mix.

Bake at 350 degrees for 1 hour. May serve with Cool Whip on top.

Easy Dessert

Mix together 1 package one-step angel food cake mix and 1 can cherry pie filling and put into a 9- by 13-inch cake pan. Bake at 350 degrees for 50 minutes.

May top with a glaze of powdered sugar mixed with a little water.

Options: Blueberry or lemon pie filling.

 Keep the simple recipes coming — Aaron can use all the help he can get. E-mail brickers@dglobe.com; mail to Daily Globe, Box 639, Worthington 56187; or visit this blog, which is updated on an almost-daily basis: http://lagniappe.areavoices.com.

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