"M&M" > wrote in news:c87iir
:

> On 15-May-2004, Wayne > wrote:
>
>> Thanks. I'm not intimidated, and will probably make both of these.
>
> I probably chose the wrong word as usual. What I meant was that
> the book recipies tend to use a long list of ingredients. In many
> cases there will be two or three in the list that I don't have on hand.
> You won't be disappointed if you keep it simple.
>

No, cooking doesn't have to be that elaborate or complicated. I find
that some of our favorite dishes only contain a small handful of
ingredients. I do keep a well-stocked kitchen and pantry, though, so
usually only venture out for the main ingredients.

I'm intrigued about the chicken parmesan, however. I have ordered
chicken or veal or eggplant parmesan countless times in restaurants of
varying quality and expense, and I don't think it's ever been served
where the meat (or eggplant) was not "breaded" or coated in something
prior to frying it and assembling the dish for baking. Oddly enough,
just a couple of nights ago I was glancing through frozen entrees at the
supermarket and noticed a chicken parmesan dinner where the chicken was
grilled and not coated or fried.

--
Wayne in Phoenix

Big on natural foods?? 82.38% of people die of "natural" causes.