[speaker001:] Okay, so you're into microwave cooking.
[speaker002:] Yeah, it's just, it's so easy nowadays, you know, and it's, uh, especially when people are working just to come home and pop something into the microwave and it be ready in just a few minutes [LAUGHTER].
[speaker001:] , yes, and that's what we all are looking for, isn't it, something that we can just cook in a hurry after we get off work.
[speaker002:] Yeah.
[speaker001:] I've gotten in the habit of cooking something big on the weekends so that I have leftovers all week.
[speaker002:] All week. Well, we've done that, too. There's just my husband and I, and he, he sometimes makes a huge spot o-, uh, pot of spaghetti
[speaker001:] Uh-huh.
[speaker002:] and, you know, we're eating it for a week and a half, and I kind of get sick of it after he [LAUGHTER].
[speaker001:] I know. I try not to make too much. It's just my husband and I, too
[speaker002:] Uh-huh.
[speaker001:] and I try not to make so much that it lasts more than that week [LAUGHTER]
[speaker002:] Yeah [LAUGHTER].
[speaker001:] but, uh, I usually, I usually like to make spaghetti or soup or chili or, you know, something like that
[speaker002:] Right.
[speaker001:] or sometimes a roast, but,
[speaker002:] Right.
[speaker001:] What's your favorite thing to cook if you're having a dinner party?
[speaker002:] Um, I have a great recipe for sour cream chicken enchiladas
[speaker001:] Oh, oh.
[speaker002:] it's, it's really good, I got it from a friend of mine that I used to work with
[speaker001:] Uh-huh.
[speaker002:] and, uh, every time I've served it, everybody just loves it.
[speaker001:] Ooh, that sounds delicious.
[speaker002:] So that's, that's one of my favorite things to make.
[speaker001:] Uh-huh.
[speaker002:] What about you?
[speaker001:] We-, I end up with an old stand-by that we call Russian chicken, because it's so easy
[speaker002:] Uh-huh.
[speaker001:] and, uh, it go-, you have to cook very little to go with it, just some rice and some salad and that's about it, you know.
[speaker002:] Uh-huh. Well, what do you put in it?
[speaker001:] Uh, you make, you just take your boneless chicken breasts and then you take and make a, a dressing out of, uh, Russian dressing, one bottle of that
[speaker002:] Uh-huh.
[speaker001:] and a package of Lipton Onion Soup mix
[speaker002:] Uh-huh.
[speaker001:] and three ounces of apricot preserves
[speaker002:] Ooh, that sounds good.
[speaker001:] and you mix it up, and you just put it on the top of the chicken, and then I cover the pan with foil and put it in the oven for about an hour
[speaker002:] Uh-huh.
[speaker001:] and then I take the foil off and let it brown
[speaker002:] Uh-huh.
[speaker001:] takes about another twenty minutes
[speaker002:] Uh-huh.
[speaker001:] and it's delicious
[speaker002:] Ooh, that sounds good.
[speaker001:] and it's so simple, because I can pop it in when I come in the door, you know, and then, uh, go about my business, and by the time I've got everything else ready, the chicken's re-, chicken's done.
[speaker002:] Is done, right.
[speaker001:] So that's a real easy thing for me.
[speaker002:] Yeah, that sounds good, too.
[speaker001:] Uh-huh.
[speaker002:] I've got a, um, a great recipe for cheese cake.
[speaker001:] Oh, really.
[speaker002:] I don't know if you get SOUTHERN LIVING, but
[speaker001:] No, I don't, my mom gets that, but,
[speaker002:] they have one, if you like to cook, they have, every recipe I've tried out of that has been a really good one
[speaker001:] Really.
[speaker002:] and, um, you know, every month they've got all different kinds of recipes, but, [lipsmack] I got one in there about a year or so ago on cheese cake, and it's just a regular cheese cake, and then you can put raspberry, uh, topping on it
[speaker001:] Uh-huh.
[speaker002:] but inside the cheese cake, uh, recipe you put, um, lemon peel and orange peel
[speaker001:] Um.
[speaker002:] and it's just enough to taste it, you know, when, when, when you're eating the cheese cake, and it is wonderful, but it takes a long time, because you have to cook it for forty-five minutes, and then you turn the oven off, and you leave it in the oven for another forty-five minutes
[speaker001:] Um.
[speaker002:] and then you open up the oven door and leave it in for another [LAUGHTER] forty-five minutes
[speaker001:] Oh, my goodness.
[speaker002:] and then you're supposed to, um, I think, chill it to room temperature
[speaker001:] Uh-huh.
[speaker002:] so sometimes I'll do that overnight, and then put the topping on the next day, but it's, it's very good.
[speaker001:] Well, I love cheese cake. I have never been, I don't know, the ones I have made I have not done that well with.
[speaker002:] Uh-huh.
[speaker001:] I like a baked cheese cake, you know, I don't, I have had a recipe that someone has given me that it's kind of like you just mix cream cheese and stuff
[speaker002:] Right.
[speaker001:] and refrigerate it, you know
[speaker002:] Yeah.
[speaker001:] but that's not the same as a, a New York style
[speaker002:] No [LAUGHTER], it's not.
[speaker001:] cheese cake. And, uh, the recipes that I've used, everybody will say, Oh, this is real simple, and then I make it, and it's, it's really not very good
[speaker002:] Right.
[speaker001:] but yours sounds good. I bet that lemon and orange peel gives it a little bit of tartness.
[speaker002:] It does, and it, it, it is really good.
[speaker001:] Um. Well, that sounds interesting, so there's your good dessert for your dinner party.
[speaker002:] Right [LAUGHTER].
[speaker001:] [LAUGHTER] Are you into serving wines with your dinner party?
[speaker002:] Oh, sometimes, but I mean, I'm not a wine connoisseur by any means.
[speaker001:] Me, either. I wish I knew more about it.
[speaker002:] I've been to, you know, some wine tastings up in Napa Valley
[speaker001:] Uh-huh.
[speaker002:] but, um, you know, and I learned a little bit about them then, but
[speaker001:] Uh-huh.
[speaker002:] you know what would be fun, they have some of those classes you can take
[speaker001:] They would be, if you just had time to do it.
[speaker002:] yeah, and then there's places, um, do you live in Dallas
[speaker001:] Uh-huh.
[speaker002:] okay, there's places here that, um, offer, I think it's like once a month, you can go and, to a particular restaurant or whatever, and you can kind of take a cooking class
[speaker001:] Uh-huh.
[speaker002:] and then you get to eat everything afterwards, and then they also go into the wines, you know
[speaker001:] Well, how neat.
[speaker002:] to serve with, you know, different types of
[speaker001:] Uh-huh.
[speaker002:] of meals and that kind of thing, and it sounds like it's a lot of fun. We have some friends who've done that, and they've really enjoyed it.
[speaker001:] Um, well, I didn't even know they were offering that. I guess I,
[speaker002:] Yeah, this place is called like Medina's or
[speaker001:] Uh-huh.
[speaker002:] Messina's Kitchen or something like that.
[speaker001:] Oh, well, I bet that would be a fun thing to do.
[speaker002:] Yeah, it, it sounds like, like it,