[speaker001:] Perhaps this connection, no, it still echoes. Okay, um,
[speaker002:] Do you like to cook?
[speaker001:] I love it.
[speaker002:] I do too.
[speaker001:] Uh,
[speaker002:] It, it's kind of hard to find time sometimes but,
[speaker001:] Do you work?
[speaker002:] Yes.
[speaker001:] And have a family?
[speaker002:] Uh, I don't have a family, but I, I usually work about fifty hours a week and,
[speaker001:] Oh!
[speaker002:] by the time I get home I'm so tired it's hard to cook a full meal.
[speaker001:] [LAUGHTER] I expect so. Uh, well for a dinner party, I think one of my favorite things is baked chicken and white wine.
[speaker002:] That's, that's really weird that you said that because for a dinner party, mine is, is a, is a chicken in a marsala wine sauce,
[speaker001:] Oh [LAUGHTER].
[speaker002:] so [LAUGHTER]. Where did you get your recipe for it?
[speaker001:] Um, [sigh] I guess mostly out of an international cookbook that I have.
[speaker002:] Oh, okay. Well mine actually came from the, um, Texas Instruments Cafeteria.
[speaker001:] Oh.
[speaker002:] They, they,
[speaker001:] They have a T I plant in Texas, in Kingsport?
[speaker002:] Yeah, we have, it's in Johnson City.
[speaker001:] Oh, uh-huh.
[speaker002:] And, um, the cafeteria is real good about putting out recipes, you know, like once a month, they'll put out a recipe of the month.
[speaker001:] Uh-huh, great.
[speaker002:] And [static] they, they put this one out and I tried it and it was really good.
[speaker001:] What is, uh, is a marsala wine a sweeter wine?
[speaker002:] Yeah, a little bit sweeter.
[speaker001:] Uh-huh.
[speaker002:] And it, uh, it's a, it's a red wine.
[speaker001:] Okay.
[speaker002:] And, uh, I'm trying to think what else. I, I roll it in bread crumbs and, uh, Parmesan cheese,
[speaker001:] Uh-huh.
[speaker002:] and, then I rub it with a little bit, I rub the chicken with a little bit of oil,
[speaker001:] Huh.
[speaker002:] and pour the wine sauce over it as, like the last twenty minutes,
[speaker001:] Oh.
[speaker002:] so that it gets just enough flavor.
[speaker001:] Oh, so it kind of browns and then you put wine over it.
[speaker002:] Right.
[speaker001:] Uh-huh.
[speaker002:] [Cough].
[speaker001:] That sounds real good.
[speaker002:] And, it's really easy too so,
[speaker001:] Yeah.
[speaker002:] What do you use?
[speaker001:] What do you serve with it?
[speaker002:] Huh?
[speaker001:] What do you serve with it?
[speaker002:] I like to serve, um, a wild rice with it.
[speaker001:] Uh-huh. That's what I do too [LAUGHTER].
[speaker002:] [LAUGHTER] This is really neat.
[speaker001:] [LAUGHTER].
[speaker002:] And, I, we're big broccoli fans.
[speaker001:] Uh-huh [LAUGHTER] that's what I've got. [LAUGHTER] I've got steamed broccoli down on mine [LAUGHTER].
[speaker002:] [Cough] Well, I just, I just don't think you can go wrong with something like that.
[speaker001:] No, it's great. I've got a good dessert recipe.
[speaker002:] Oh, what?
[speaker001:] Uh, do you like angel food cake?
[speaker002:] Yes.
[speaker001:] I just break it up in a glass bowl,
[speaker002:] Uh-huh.
[speaker001:] and then I mix up, uh, some cream cheese and a little bit of Amaretta wi-, and some cool whip,
[speaker002:] Wow.
[speaker001:] and I make a thickened blueberry sauce and I layer it with, uh, angel food cake and the blueberries and then that topping.
[speaker002:] What time should we be there? [LAUGHTER].
[speaker001:] [LAUGHTER].
[speaker002:] That sounds wonderful [cough].
[speaker001:] It is, it's great.
[speaker002:] I love desserts, but since there's only two of us,
[speaker001:] Uh-huh.
[speaker002:] it's really, I, I try to avoid making anything that, too fancy, that,
[speaker001:] Right.
[speaker002:] we'd like too much and eat too much [LAUGHTER].
[speaker001:] I know, I know what you mean. We don't eat desserts much any more.
[speaker002:] But I, I guess one that, that I really like, that I haven't made in awhile, and it's, it's called a fruit pizza.
[speaker001:] Uh-huh.
[speaker002:] And you take a, uh, sugar cookie, uh, recipe,
[speaker001:] Uh-huh.
[speaker002:] and, and spread it out on a pizza pan. So you make it like a pizza crust, and then you, you bake that and then you, um, take things like kiwi,
[speaker001:] Uh-huh.
[speaker002:] and strawberries and bananas and whatever fresh fruit you want and you mix that with, um, [cough] excuse me, you use cream cheese and a little bit of orange juice and I can't remember what else is in it and you make kind of a glaze,
[speaker001:] Uh-huh.
[speaker002:] and then you layer your fresh fruit on that.
[speaker001:] Oh, and pour that over it?
[speaker002:] Yeah.
[speaker001:] That sounds great.
[speaker002:] It is really good, and it,
[speaker001:] It would be pretty.
[speaker002:] it's real light and it, depending on the fruit you use it's, you know, it's real colorful.
[speaker001:] Right. Yeah.
[speaker002:] Especially with like the kiwi and the strawberries.
[speaker001:] Right. That would be pretty.
[speaker002:] So, but usually I just opt for brownies and vanilla ice cream [LAUGHTER] [cough] [static].
[speaker001:] [LAUGHTER] We've been fixing something lately that, well we've been cooking a lot of,
[speaker002:] [Static].
[speaker001:] turkey breasts.
[speaker002:] Uh-huh.
[speaker001:] Because it's low fat.
[speaker002:] Yeah, it's just so much better for you.
[speaker001:] And I've been making a hot sandwich. I toast a piece of whole wheat bread,
[speaker002:] Uh-huh.
[speaker001:] and then put the turkey on it and then slices of the low fat Swiss cheese and then I make a little honey mustard dressing and put over it,
[speaker002:] Oh!
[speaker001:] and pop it in the microwave.
[speaker002:] That sounds great.
[speaker001:] It is delicious.
[speaker002:] [Cough].
[speaker001:] I wouldn't mind serving that to anybody.
[speaker002:] No, and that's some-, that's something that just, you know, it doesn't take a long time to fix,
[speaker001:] No.
[speaker002:] it's really good, and it's really good for you.
[speaker001:] Yeah, it's real quick.
[speaker002:] And we eat out a lot and there are sometimes you just don't feel like eating out,
[speaker001:] Right.
[speaker002:] and I wish I had something a little bit different,
[speaker001:] Uh-huh.
[speaker002:] to just [NOISE] [sounds like she snaps her fingers] zap together.
[speaker001:] Yeah. Well ma-,
[speaker002:] [Cough].
[speaker001:] mix up a little, uh, mayonnaise with some dijon mustard,
[speaker002:] Uh-huh.
[speaker001:] and honey until it just, I mix it until it just tastes good to me.
[speaker002:] I was going to say, do you just mix it to taste?
[speaker001:] Uh-huh.
[speaker002:] Okay.
[speaker001:] Yeah, and it's real good. And it keeps in the refrigerator.
[speaker002:] How long, does it keep, do you, well you wouldn't have to make,
[speaker001:] Oh, it keeps a long time.
[speaker002:] Yeah, and you wouldn't have to mix that much together even.
[speaker001:] No, uh-huh, it keeps a long time.
[speaker002:] [Cough] I'm sorry I keep coughing. I've had a bad cold.
[speaker001:] Oh. And I put a little, um, oh, yogurt in it too.
[speaker002:] Plain? Plain yogurt?
[speaker001:] If I, just plain yogurt. It gives it a little tang.
[speaker002:] I'll bet that is really good.
[speaker001:] It makes a great sandwich.
[speaker002:] Man, I'm going to have to think of that. We're getting company tonight,
[speaker001:] Oh, are you [LAUGHTER].
[speaker002:] and I have been debating what to cook because one of my guests is a vegetarian.
[speaker001:] Oh, yeah, that's kind of hard.
[speaker002:] So, we're going to, I think we'll try to do something a little bit, we might try to, to, um, to grill some flounder or salmon steaks.
[speaker001:] They'll eat fish?
[speaker002:] Yeah.
[speaker001:] She'll eat fish.
[speaker002:] And, I usually, when they come down I'll grill those
[speaker001:] Uh-huh.
[speaker002:] and brush on a little lemon butter sauce and, um, definitely go with, it will have to be a rice dish
[speaker001:] Right, uh-huh, that sounds good.
[speaker002:] lots of vegetables,
[speaker001:] [LAUGHTER].
[speaker002:] to make up for the lack of meat.
[speaker001:] Right. I had a recipe from that, um, INTERNATIONAL COOKBOOK TWO, that's a great salad in summertime. Do you, do you garden or not?
[speaker002:] No we don't, our next door neighbors do and some, a lot of times they'll give us something.
[speaker001:] Okay. it's just sliced tomatoes and I put it on a glass plate because it looks real pretty.
[speaker002:] Yeah.
[speaker001:] Sliced tomatoes and then green pepper strips,
[speaker002:] Oh!
[speaker001:] just over it,
[speaker002:] Uh-huh.
[speaker001:] and some red onion slices,
[speaker002:] Uh-huh.
[speaker001:] and just a little bit of, um, basil,
[speaker002:] Okay.
[speaker001:] and then a little Italian dressing over it. And everybody loves it and it's so easy, and it's delicious.
[speaker002:] That's what I was just thinking, it doesn't sound like it, it would be hard at all.
[speaker001:] Huh-uh, it isn't.
[speaker002:] where did you get,
[speaker001:] And you can put some cucumber slices on too.
[speaker002:] where did you get this cook book?
[speaker001:] [LAUGHTER] I got it at the Checkbook Store.
[speaker002:] Really!
[speaker001:] And, it's got beaut-, all these beautiful pictures,
[speaker002:] [Cough].
[speaker001:] in there that are inspiring. [NOISE] It's going to say, uh, edited by Charlotte Turgeon, editor of, I'm not french, LaRoute,
[speaker002:] [LAUGHTER].
[speaker001:] Gastro LaMink the creative cooking course.
[speaker002:] I'll might have to visit the State Book Store.
[speaker001:] [LAUGHTER] I'm trying to see who it's published by, Ottenheimer, I've never heard of it.
[speaker002:] I haven't either.
[speaker001:] This edition is published by Bonanza Books.
[speaker002:] Okay.
[speaker001:] It's a big book but it was not expensive.
[speaker002:] Well, the ones that I've been, I've been wanting to get, um, I guess you've seen the THREE HUNDRED SIXTY-FIVE WAYS TO COOK CHICKEN,
[speaker001:] Uh-huh.
[speaker002:] and the THREE HUNDRED SIXTY-FIVE WAYS TO COOK PASTA,
[speaker001:] Uh-huh.
[speaker002:] I've been, I've been wanting to get those because we eat a lot of chicken,
[speaker001:] Uh-huh.
[speaker002:] and we do eat a lot of pasta.
[speaker001:] We do too. Yeah [NOISE].
[speaker002:] So, we, we just said the other night it wouldn't be too difficult to be, to do without red meat.
[speaker001:] That's right. I don't think it would.
[speaker002:] You know, we don't have that much of it now. As long as we have plenty of vegetables,
[speaker001:] Uh-huh.
[speaker002:] and lots of chicken.
[speaker001:] I stir fried some the other night though. Some, uh, beef and broccoli strips, it was good, but it didn't have much beef in it [LAUGHTER].
[speaker002:] Yeah, I've got a, I've got a Wok that we don't use near as often as we used to.
[speaker001:] Uh-huh.
[speaker002:] We used to stir fry a lot, especially, um, a lot of chicken and, and a lot of rice dishes.
[speaker001:] Uh-huh, it just takes the time to cut everything up.
[speaker002:] Yeah. But usually if I'm, if I'm, if I take a day off or on the weekend especially, I try to cook,
[speaker001:] Cook.
[speaker002:] real, real food.
[speaker001:] Uh-huh [LAUGHTER].
[speaker002:] And at least cook a couple of dishes ahead.
[speaker001:] Right.
[speaker002:] So that we can have those to enjoy.
[speaker001:] Uh-huh.
[speaker002:] So,
[speaker001:] One of my daughters sent me a COLORADO COOK BOOK, put out by the Junior League of Denver.
[speaker002:] Uh-huh.
[speaker001:] Have you ever seen any put out by Junior Leagues?
[speaker002:] Yes. Cause, we have some,
[speaker001:] they are great.
[speaker002:] some local ones.
[speaker001:] Uh-huh.
[speaker002:] And we have a share alike column in the paper,
[speaker001:] Uh-huh.
[speaker002:] where people, you know, write in and share recipes or write in and say I'm looking for this recipe,
[speaker001:] Uh-huh. Right.
[speaker002:] and that's where I get a lot of my recipes.
[speaker001:] Yeah. They are good, usually good aren't they?
[speaker002:] Yes. And I got, I got a real good one from a doctor's office one time.
[speaker001:] Oh, is that right, what was that? [NOISE].
[speaker002:] It's, uh, it's a baked bean recipe.
[speaker001:] Uh-huh [NOISE].
[speaker002:] And, you mix baked beans and Lima beans and, uh, let's see, I guess,
[speaker001:] You buy the canned baked, canned baked beans?
[speaker002:] Yeah. Just mix the canned beans together,
[speaker001:] Uh-huh.
[speaker002:] and brown sugar and molasses and bake them in catsup, you know,
[speaker001:] Uh-huh.
[speaker002:] and, and you just bake it. And it's just, it's like a, a spicier baked bean dish.
[speaker001:] Oh, that sounds [NOISE].
[speaker002:] And, you can add hamburger if you want,
[speaker001:] Uh-huh.
[speaker002:] to give it a little more body.
[speaker001:] That sounds good.
[speaker002:] So, I, I try to always keep my eyes open and because a lot of time you can find, find really good recipes where you wouldn't even think about it.
[speaker001:] Right [LAUGHTER].
[speaker002:] So, I try to always keep a little notebook in my purse.
[speaker001:] Uh-huh. Jot them down, huh?
[speaker002:] But, it's been,