“There are two kinds of people in this world: the ones who don’t cook out of and have NEVER cooked out of THE I HATE TO COOK BOOK, and the other kind…The I HATE TO COOK people consist mainly of those who find other things more interesting and less fattening, and so they do it as seldom as possible. Today there is an Annual Culinary Olympics, with hundreds of cooks from many countries ardently competing. But we who hate to cook have had our own Olympics for years, seeing who can get out of the kitchen the fastest and stay out the longest.”
– Peg Bracken
Philosopher’s Chowder. Skinny Meatloaf. Fat Man’s Shrimp. Immediate Fudge Cake. These are just a few of the beloved recipes from Peg Bracken’s classic I HATE TO COOK BOOK. Written in a time when women were expected to have full, delicious meals on the table for their families every night, Peg Bracken offered women who didn’t revel in this obligation an alternative: quick, simple meals that took minimal effort but would still satisfy.
50 years later, times have certainly changed – but the appeal of THE I HATE TO COOK BOOK hasn’t.
This book is for everyone, men and women alike, who wants to get from cooking hour to cocktail hour in as little time as possible.
- Hardcover: 224 pages
- Publisher: Grand Central Publishing; Anv edition (July 26, 2010)
- Language: English
- ISBN-10: 0446545929
- ISBN-13: 978-0446545921
ABSOLUTELY LOVED IT, ADORED IT
I thought this book looked familiar and sure enough, my mom gave me a copy when I first got married 25 years ago. I have been using the Turkey Divan recipe for years (I substitute chicken) as a lazy way to make a casserole for pot lucks. I finally sat down and read through the whole thing last night. Not only are the recipes wonderful, easy and elegant, but I never noticed the humor there as well–you have to READ this cookbook for the off-the-cuff humor that hasn’t dimmed in time. I found myself laughing out loud several times.
My favorite recipe:
1 can condensed cream of chicken soup (thinned with 2 tbls sherry and a little heavy cream)*
— I used plain old milk to thin it a little
1 package frozen broccoli, cooked (or thawed and drained)
6 good-sized slices of turkey*
— I use 3 good sized chicken breasts, cooked and cubed
grated Parmesan cheese
–use the good stuff, it makes all of the difference in the world.
Put about one-fourth of the soup mixture in a buttered casserole. Put the broccoli in, cover it with the slices of turkey (chicken cubes), and pour on the rest of the sauce. Sprinkle the Parmesan generously on top and bake at 350, uncovered, for about 20 minutes. I sprinkle some Panko bread crumbs on top as well.
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