My oven is on the fritz and the tech can't get here until the 17th. So I'm
doing all of my cooking on the stovetop and/or in the microwave. I made
creamed chicken to serve over biscuits and that's when I discovered the oven
wasn't working - the biscuits were hot but doughy and not browned at all,
not even with an extra 10 minutes in the oven. (I spooned it over toast
instead.) I've made swiss steak with gravy, mashed potatoes and lima beans.
A burger. A grilled cheese sandwich. Tortellini with basil pesto.

I'm running out of ideas for things to cook that don't require the oven.
Any good suggestions for stove top cooking? (The crock pot is another
alternative.)

Note: I don't like cold food or salads.

Jill

"jmcquown" wrote

> My oven is on the fritz and the tech can't get here until the 17th. So
> I'm doing all of my cooking on the stovetop and/or in the microwave.

> I'm running out of ideas for things to cook that don't require the oven.
> Any good suggestions for stove top cooking? (The crock pot is another
> alternative.)

LOL! When I moved to Japan and found out the cost of electric (1,000$ a
month just for heat with no oven use at all) I got over oven use. I used it
maybe 2 times a year for 7 years. Had to remember to dust it out before use
(not a joke, reality!).

To this day, we use the oven about twice a month. Last time, an eggplant
dish and some irish soda bread.

Whatcha got in the kitchen to cook? I'm trying to remember what sort of
foods you post about and coming up blank.

"cshenk" > wrote in message
...
> "jmcquown" wrote
>
>> My oven is on the fritz and the tech can't get here until the 17th. So
>> I'm doing all of my cooking on the stovetop and/or in the microwave.
>
>> I'm running out of ideas for things to cook that don't require the oven.
>> Any good suggestions for stove top cooking? (The crock pot is another
>> alternative.)
>
> LOL! When I moved to Japan and found out the cost of electric (1,000$ a
> month just for heat with no oven use at all) I got over oven use. I used
> it maybe 2 times a year for 7 years. Had to remember to dust it out
> before use (not a joke, reality!).
>
> To this day, we use the oven about twice a month. Last time, an eggplant
> dish and some irish soda bread.
>
> Whatcha got in the kitchen to cook? I'm trying to remember what sort of
> foods you post about and coming up blank.
>
I gave a few examples. Swiss steak. Mashed potatoes. Pasta. I'm not a
fan of the wok but I do own one What I have on hand is ground beef, a
couple of NY strip steaks (which I can pan-fry), thin pork chops (which I
can also pan fry; if they were thick I'd stuff them but then I'd need the
oven). Boneless skinless chicken thighs. A large ham steak. Various
frozen veggies including spinach, peas, broccoli and cauliflower. A bag of
new potatoes. Some canned beans (navy, great northern). Tomato sauce
(hmmmm, I could make spaghetti with meat sauce or a pot of chili.) Most of
what I cook is just basic Betty Crocker-type fare. I don't make elaborate
meals.

Jill

"jmcquown" wrote
> "cshenk" wrote

>>> I'm running out of ideas for things to cook that don't require the oven.
>>> Any good suggestions for stove top cooking? (The crock pot is another
>>> alternative.)

>> Whatcha got in the kitchen to cook? I'm trying to remember what sort of
>> foods you post about and coming up blank.

> I gave a few examples. Swiss steak. Mashed potatoes. Pasta. I'm not a
> fan of the wok but I do own one What I have on hand is ground beef, a
> couple of NY strip steaks (which I can pan-fry), thin pork chops (which I
> can also pan fry; if they were thick I'd stuff them but then I'd need the
> oven). Boneless skinless chicken thighs. A large ham steak. Various
> frozen veggies including spinach, peas, broccoli and cauliflower. A bag
> of new potatoes. Some canned beans (navy, great northern). Tomato sauce
> (hmmmm, I could make spaghetti with meat sauce or a pot of chili.) Most
> of what I cook is just basic Betty Crocker-type fare. I don't make
> elaborate meals.

No problem! All of that is stovetop stuff to my mind. The stuffed chops as
well with a heavy lidded pan,

It's a little different but not that much so. The boneless skinless chicken
thighs will make a favored dish here of 'adobo chicken' also called here
'ugly chicken'. Simmer with water and a lot of adobo seasoning (Goya is a
popular brand).

On Sat, 12 Feb 2011 10:39:31 -0500, "cshenk" > wrote:

> To this day, we use the oven about twice a month. Last time, an eggplant
> dish and some irish soda bread.

I made stove top ratatouille the other day and it was delicious
(didn't roast anything first).

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sat, 12 Feb 2011 10:17:14 -0500, "jmcquown" >
wrote:

>My oven is on the fritz and the tech can't get here until the 17th. So I'm
>doing all of my cooking on the stovetop and/or in the microwave. I made
>creamed chicken to serve over biscuits and that's when I discovered the oven
>wasn't working - the biscuits were hot but doughy and not browned at all,
>not even with an extra 10 minutes in the oven. (I spooned it over toast
>instead.) I've made swiss steak with gravy, mashed potatoes and lima beans.
>A burger. A grilled cheese sandwich. Tortellini with basil pesto.
>
>I'm running out of ideas for things to cook that don't require the oven.
>Any good suggestions for stove top cooking? (The crock pot is another
>alternative.)
>
>Note: I don't like cold food or salads.
>
>Jill

You're kidding of course... there are far, FAR more stove top
dishes... and here I thought you were the soup lady, and I'm sure you
own a skillet. Easily 90% of my cooking is stove top. Do a stir fry,
any meat with veggies, and a pot of rice.
Easy to substitute:
http://www.epicurious.com/recipes/fo...oo-Yung-242591

Tonight, stove top braised salisbury steaks, gravy w/rice.
Again, substitute:
http://www.epicurious.com/recipes/fo...-Steaks-102181

"Brooklyn1" <Gravesend1> wrote in message
...
> On Sat, 12 Feb 2011 10:17:14 -0500, "jmcquown" >
> wrote:
>
>>My oven is on the fritz and the tech can't get here until the 17th. So
>>I'm
>>doing all of my cooking on the stovetop and/or in the microwave.
>>
>>I'm running out of ideas for things to cook that don't require the oven.
>>Any good suggestions for stove top cooking? (The crock pot is another
>>alternative.)

(much snippage)
>>
> You're kidding of course... there are far, FAR more stove top
> dishes... and here I thought you were the soup lady, and I'm sure you
> own a skillet. Easily 90% of my cooking is stove top. Do a stir fry,
> any meat with veggies, and a pot of rice.
> Easy to substitute:
>
> Tonight, stove top braised salisbury steaks, gravy w/rice.

Thanks for the suggestions. I thought about salisbury steaks but I just
made swiss steak with gravy and mashed potatoes... seems like a do-over.
And I still have leftovers. Yes, I can make rice. I can even spoon the
leftover creamed chicken over it. That works, so does rice with the swiss
steak. And I can turn the leftover mashed potatoes into potato pancakes

I'm not big fan of stir-fry. And I AM the soup queen but soup gets tiresome
if you eat it day in, day out. It's not like I'm going to starve. I really
just wanted to see if I could stir up a food discussion.

As I said before, you never miss an oven until you don't have one. I wanted
biscuits, dammit. Thank goodness I got one good golden skillet of corn
bread out of it before it died. The thing is a GE spacemaker circa 1987...
it's about time it bit the dust.

Jill

In article >,
"jmcquown" > wrote:

> I really just wanted to see if I could stir up a food discussion.

> Jill

<grin> I won my bet! Thanks.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

"Melba's Jammin'" > wrote in message
...
> In article >,
> "jmcquown" > wrote:
>
>> I really just wanted to see if I could stir up a food discussion.
>
>> Jill
>
> <grin> I won my bet! Thanks.
>
> --
> Barb, Mother Superior, HOSSSPoJ


Glad to help! <G>

Jill

jmcquown wrote:
>
> My oven is on the fritz and the tech can't get here until the 17th. So I'm
> doing all of my cooking on the stovetop and/or in the microwave. I made
> creamed chicken to serve over biscuits and that's when I discovered the oven
> wasn't working - the biscuits were hot but doughy and not browned at all,
> not even with an extra 10 minutes in the oven. (I spooned it over toast
> instead.) I've made swiss steak with gravy, mashed potatoes and lima beans.
> A burger. A grilled cheese sandwich. Tortellini with basil pesto.
>
> I'm running out of ideas for things to cook that don't require the oven.
> Any good suggestions for stove top cooking? (The crock pot is another
> alternative.)
>
> Note: I don't like cold food or salads.
>
> Jill

Homemade mac and cheese
Chicken picata
Beef stroganoff
Blackened fish
Chili
Pan fried corn bread
Pot roast
Sautéed shrimp
Rice
Chicken marsala
Meatball subs
Kielbasa and kraut
....

Numerous options to easily covers six days.

"Pete C." > wrote in message
ter.com...
>
> jmcquown wrote:
>>
>> My oven is on the fritz and the tech can't get here until the 17th. So
>> I'm
>> doing all of my cooking on the stovetop and/or in the microwave. I made
>> creamed chicken to serve over biscuits and that's when I discovered the
>> oven
>> wasn't working - the biscuits were hot but doughy and not browned at all,
>> not even with an extra 10 minutes in the oven. (I spooned it over toast
>> instead.) I've made swiss steak with gravy, mashed potatoes and lima
>> beans.
>> A burger. A grilled cheese sandwich. Tortellini with basil pesto.
>>
>> I'm running out of ideas for things to cook that don't require the oven.
>> Any good suggestions for stove top cooking? (The crock pot is another
>> alternative.)
>>
>> Note: I don't like cold food or salads.
>>
>> Jill
>
> Homemade mac and cheese
> Chicken picata
> Beef stroganoff
> Blackened fish
> Chili
> Pan fried corn bread
> Pot roast
> Sautéed shrimp
> Rice
> Chicken marsala
> Meatball subs
> Kielbasa and kraut
> ...
>
> Numerous options to easily covers six days.

I knew someone would bring up mac & cheese! The problem is, I like to bake
my mac & cheese. It cooks up with that nice crusty browned top. It's just
not the same without that. The stroganoff is a good idea... I'll add sour
cream to my shopping list. And I have fish fillets in the freezer and Old
Bay seasoning in the cupboard. I could do blackened fish with a nice rice
pilaf. Pot roast would work in the crock pot. Thanks, Pete!

It's funny how you don't miss an oven until you suddenly don't have one.

Jill

In article >,
says...
>
> "Pete C." > wrote in message
> ter.com...
> >
> > jmcquown wrote:
> >>
> >> My oven is on the fritz and the tech can't get here until the 17th. So
> >> I'm
> >> doing all of my cooking on the stovetop and/or in the microwave. I made
> >> creamed chicken to serve over biscuits and that's when I discovered the
> >> oven
> >> wasn't working - the biscuits were hot but doughy and not browned at all,
> >> not even with an extra 10 minutes in the oven. (I spooned it over toast
> >> instead.) I've made swiss steak with gravy, mashed potatoes and lima
> >> beans.
> >> A burger. A grilled cheese sandwich. Tortellini with basil pesto.
> >>
> >> I'm running out of ideas for things to cook that don't require the oven.
> >> Any good suggestions for stove top cooking? (The crock pot is another
> >> alternative.)
> >>
> >> Note: I don't like cold food or salads.
> >>
> >> Jill
> >
> > Homemade mac and cheese
> > Chicken picata
> > Beef stroganoff
> > Blackened fish
> > Chili
> > Pan fried corn bread
> > Pot roast
> > Sautéed shrimp
> > Rice
> > Chicken marsala
> > Meatball subs
> > Kielbasa and kraut
> > ...
> >
> > Numerous options to easily covers six days.
>
> I knew someone would bring up mac & cheese! The problem is, I like to bake
> my mac & cheese. It cooks up with that nice crusty browned top. It's just
> not the same without that. The stroganoff is a good idea... I'll add sour
> cream to my shopping list. And I have fish fillets in the freezer and Old
> Bay seasoning in the cupboard. I could do blackened fish with a nice rice
> pilaf. Pot roast would work in the crock pot. Thanks, Pete!
>
> It's funny how you don't miss an oven until you suddenly don't have one.

You said you had a wok, so do a Chinese week. Very little Chinese needs
an oven.

"J. Clarke" > wrote in message
in.local...
> In article >,
> says...
>>
> You said you had a wok, so do a Chinese week. Very little Chinese needs
> an oven.

Thanks! I'm not really all that fond of Chinese food and stir-fry's. I
suppose I could to a chicken or beef stir fry with rice and broccoli. But I
wouldn't want to eat it 6 days in a row.

Jill

In article >,
says...
>
> "J. Clarke" > wrote in message
> in.local...
> > In article >,
> > says...
> >>
> > You said you had a wok, so do a Chinese week. Very little Chinese needs
> > an oven.
>
> Thanks! I'm not really all that fond of Chinese food and stir-fry's. I
> suppose I could to a chicken or beef stir fry with rice and broccoli. But I
> wouldn't want to eat it 6 days in a row.

Here's a basic marinade--1 tbsp cornstarch, 2 tbsp water, 1 tbsp sherry,
1 tsp salt, 2 tbsp soy sauce. Stir your beef or pork or chicken slices
or shreds around in that until they're thoroughly coated, let 'em sit
until the wok and the oil are hot. Add a little minced garlic or ginger
or scallion or whatever if you want to spice it up a little. Toss 'em
in the hot oil, stir around for a couple of minutes, add whatever veggie
you like (thin sliced broccoli or cauliflower, peas, diced or thin
sliced carrots, even "mixed vegetables"), keep going for 30 seconds or
so until it's all hot and the veggies have peaked in color.

3 tbsp sugar, 3 vinegar, 2 cornstarch for the marinade and you've got a
completely different taste, but cook it the same way.

Here's another one. Start with a few cups of cooked rice. Heat the
wok, add oil, throw in some vegetables (whatever you like--onions,
scallions, peas, diced carrots, cut up green beans, doesn't matter, just
want the pieces about pea sized or thin slices) and meat (diced ham or
chicken or beef or whatever). Stir fry for a minute or so, add rice, a
couple of tablespoons of soy sauce, and a little bit of salt. Stir it
around for a couple of minutes more and it's done. Drop in a couple of
eggs and stir 'em around if you feel like it--that makes a nice
breakfast.

Wanna have some fun, get a package of wonton wrappers and a pound of
ground pork. Mix up the pork with a chopped scallion, a couple of
tablespoons of soy sauce, a tablespoon of oil, and a have teaspoon or so
of salt. Put a half teaspon or so in the center of a wonton wrapper,
fold over, seal the edge (wipe it with a wet finger before folding),
wrap around however fancifully you like, set aside, repeat until you've
run out of meat or wrappers. Now you can boil 'em and make soup (a
couple of tablespoons of soy sauce in some chicken broth) or deep fry
'em to make a quick appetizer.

Just a few Chinese-inspired ideas.

On Sat, 12 Feb 2011 11:49:09 -0500, "jmcquown" >
wrote:

> The stroganoff is a good idea... I'll add sour cream to my shopping list.

Chicken paprikash is in the same vein.


--

Today's mighty oak is just yesterday's nut that held its ground.

"sf" > wrote in message
...
> On Sat, 12 Feb 2011 11:49:09 -0500, "jmcquown" >
> wrote:
>
>> The stroganoff is a good idea... I'll add sour cream to my shopping list.
>
> Chicken paprikash is in the same vein.
>
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.


Another good idea, thanks, Barbara!

Jill

jmcquown wrote:
>
> "Pete C." > wrote in message
> ter.com...
> >
> > jmcquown wrote:
> >>
> >> My oven is on the fritz and the tech can't get here until the 17th. So
> >> I'm
> >> doing all of my cooking on the stovetop and/or in the microwave. I made
> >> creamed chicken to serve over biscuits and that's when I discovered the
> >> oven
> >> wasn't working - the biscuits were hot but doughy and not browned at all,
> >> not even with an extra 10 minutes in the oven. (I spooned it over toast
> >> instead.) I've made swiss steak with gravy, mashed potatoes and lima
> >> beans.
> >> A burger. A grilled cheese sandwich. Tortellini with basil pesto.
> >>
> >> I'm running out of ideas for things to cook that don't require the oven.
> >> Any good suggestions for stove top cooking? (The crock pot is another
> >> alternative.)
> >>
> >> Note: I don't like cold food or salads.
> >>
> >> Jill
> >
> > Homemade mac and cheese
> > Chicken picata
> > Beef stroganoff
> > Blackened fish
> > Chili
> > Pan fried corn bread
> > Pot roast
> > Sautéed shrimp
> > Rice
> > Chicken marsala
> > Meatball subs
> > Kielbasa and kraut
> > ...
> >
> > Numerous options to easily covers six days.
>
> I knew someone would bring up mac & cheese! The problem is, I like to bake
> my mac & cheese. It cooks up with that nice crusty browned top. It's just
> not the same without that.

Do you have a torch for creme brulee? You could also go to Mal-wart or
wherever and get a $30 toaster oven to cover you for a few days.

On Sat, 12 Feb 2011 10:17:14 -0500, "jmcquown" >
wrote:
>
> I'm running out of ideas for things to cook that don't require the oven.
> Any good suggestions for stove top cooking? (The crock pot is another
> alternative.)
>
> Note: I don't like cold food or salads.
>
Almost anything you can make in the oven, can be made on the stovetop.
I posted recipes last night that were stovetop. Make chicken and
rice, pork chops, steak, vegetables - everything on the stovetop.
Boil your potatoes or saute them. Boil noodles. I rarely use my oven
for anything except desserts.

Grill beef steaks. If you don't have a grill pan, use a skillet,
hubby uses butter - I coat them in EVOO.

Make chicken and dumplings.

Chicken Rustica Arrabbiata
http://www.villabertolli.com/recipes...rrabbiata.aspx
Arrabbiata Sauce
http://allrecipes.com//Recipe/arrabb...ce/Detail.aspx
Chicken, Sweet Potato and Coconut Curry

http://www.bbcgoodfood.com/recipes/1...-coconut-curry
Pork Tenderloin with Grilled Peach Ginger Chutney
http://www.eatingwell.com/recipes/po...chutney. html
Grilled Chicken Sausage with Pears
http://www.marthastewart.com/recipe/...age-with-pears





--

Today's mighty oak is just yesterday's nut that held its ground.

On 2011-02-12, sf > wrote:

> Boil your potatoes or saute them. Boil noodles. I rarely use my oven
> for anything except desserts.

I've recently begun using my oven more and more, for regular cooking.
I noticed it a common practice in resto kitchens, so took the hint. I
find it to be great for things like skinless chicken breasts and fish
filets that are thick in the middle and thin at the edges. Pan frying
till done in the center jes makes for overcooked edges or dried out
meat. Browning on both sides and then putting in oven for 15-25 mins
works perfect. Comes out nice and moist if not baked too long. Also,
no having to halve the chkn breasts longways.

nb

On 12 Feb 2011 17:59:31 GMT, notbob > wrote:

> On 2011-02-12, sf > wrote:
>
> > Boil your potatoes or saute them. Boil noodles. I rarely use my oven
> > for anything except desserts.
>
> I've recently begun using my oven more and more, for regular cooking.
> I noticed it a common practice in resto kitchens, so took the hint. I
> find it to be great for things like skinless chicken breasts and fish
> filets that are thick in the middle and thin at the edges. Pan frying
> till done in the center jes makes for overcooked edges or dried out
> meat. Browning on both sides and then putting in oven for 15-25 mins
> works perfect. Comes out nice and moist if not baked too long. Also,
> no having to halve the chkn breasts longways.
>
I think using an oven in the restaurant is even more practical than
that. It frees hands to do more things on the stove.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sat, 12 Feb 2011 10:17:14 -0500 in rec.food.cooking, "jmcquown"
> wrote,
>My oven is on the fritz and the tech can't get here until the 17th. So I'm
>doing all of my cooking on the stovetop and/or in the microwave. I made
>creamed chicken to serve over biscuits and that's when I discovered the oven
>wasn't working - the biscuits were hot but doughy and not browned at all,
>not even with an extra 10 minutes in the oven.

If there was room in the pot, you could probably have put the
biscuits in with the chicken and made them into dumplings.

"David Harmon" > wrote in message
m...
> On Sat, 12 Feb 2011 10:17:14 -0500 in rec.food.cooking, "jmcquown"
> > wrote,
>>My oven is on the fritz and the tech can't get here until the 17th. So
>>I'm
>>doing all of my cooking on the stovetop and/or in the microwave. I made
>>creamed chicken to serve over biscuits and that's when I discovered the
>>oven
>>wasn't working - the biscuits were hot but doughy and not browned at all,
>>not even with an extra 10 minutes in the oven.
>
> If there was room in the pot, you could probably have put the
> biscuits in with the chicken and made them into dumplings.


Yes, I could have done that. But I was going for something I grew up with,
chicken on a biscuit. My mother made it for us as long as I can remember
and that's what I wanted. I do make chicken & dumplings frequently, just
wasn't what I was after that night.

Jill

In article >,
"jmcquown" > wrote:

> I'm running out of ideas for things to cook that don't require the oven.
> Jill

Really? I rarely use my oven for meals, maybe once every two weeks.
<shrug>
Lots and lots of chicken dishes - cacciatore, marengo, stew, soup.
Lots of things with pasta - skillet meals, dressed with sauce.
Lots of things with pork - chops, stir-fry dishes, braised with kraut
(or not)
Lots of sausage things - as is, in a bun, in a sauce.

That should hold you for a couple weeks. Look 'em up.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

jmcquown wrote:
>
> I'm running out of ideas for things to cook that don't require the
> oven. Any good suggestions for stove top cooking? (The crock pot is
> another alternative.)
>
> Note: I don't like cold food or salads.
>
> Jill

Eggs - with bacon or sausage
Liver and onions
Fried chicken
Fish
Seafood

Pot roast, then make hash from the leftovers.

Eggs, pancakes, French toast

Quesadillas

Couscous is a nice break from rice and pasta.

Red beans and rice

Tara

On Feb 12, 10:17*am, "jmcquown" > wrote:
> My oven is on the fritz and the tech can't get here until the 17th. *So I'm
> doing all of my cooking on the stovetop and/or in the microwave. *I made
> creamed chicken to serve over biscuits and that's when I discovered the oven
> wasn't working - the biscuits were hot but doughy and not browned at all,
> not even with an extra 10 minutes in the oven. *(I spooned it over toast
> instead.) *I've made swiss steak with gravy, mashed potatoes and lima beans.
> A burger. *A grilled cheese sandwich. *Tortellini with basil pesto.
>
> I'm running out of ideas for things to cook that don't require the oven.
> Any good suggestions for stove top cooking? *(The crock pot is another
> alternative.)
>
> Note: *I don't like cold food or salads.
>
> Jill

It use to be that my oven was for storing my pot and pans. I never
used it for cooking.
I did all my cooking on top of the stove. You can cook almost
everything on the stove.

Lucille

jmcquown wrote:
> My oven is on the fritz and the tech can't get here until the 17th. So
> I'm doing all of my cooking on the stovetop and/or in the
> microwave. I made creamed chicken to serve over biscuits and that's
> when I discovered the oven wasn't working - the biscuits were hot but
> doughy and not browned at all, not even with an extra 10 minutes in
> the oven. (I spooned it over toast instead.) I've made swiss steak
> with gravy, mashed potatoes and lima beans. A burger. A grilled
> cheese sandwich. Tortellini with basil pesto.
> I'm running out of ideas for things to cook that don't require the
> oven. Any good suggestions for stove top cooking? (The crock pot is
> another alternative.)
>
> Note: I don't like cold food or salads.
>
> Jill

Fry. You can make all sorts of main courses this way - burgers, breaded
(or not) chicken pieces or fish.

-S-

On 12/02/2011 10:17 AM, jmcquown wrote:
> My oven is on the fritz and the tech can't get here until the 17th. So
> I'm doing all of my cooking on the stovetop and/or in the microwave. I
> made creamed chicken to serve over biscuits and that's when I discovered
> the oven wasn't working - the biscuits were hot but doughy and not
> browned at all, not even with an extra 10 minutes in the oven. (I
> spooned it over toast instead.) I've made swiss steak with gravy, mashed
> potatoes and lima beans. A burger. A grilled cheese sandwich. Tortellini
> with basil pesto.
>
> I'm running out of ideas for things to cook that don't require the oven.
> Any good suggestions for stove top cooking? (The crock pot is another
> alternative.)
>

Any chance that you can check it out yourself. I used to have problems
with the auto function getting accidentally activated. That was such a
PITA that my current stove does not have automatic on it. The next most
likely problem would be a fuse or the element. Fuses should easy to
find. Checking the element is a little trickier and requires a few
tools, I disconnected the power, removed the screws holding the element
in place, disconnected the wire. Then I used a ohm meter and determined
there was no charge going through it. I picked up a new element for
about $30 and we were back in business. It was about 10 minutes work and
saved me the cost of a service call and inflated replacement part
costs..... $150-200.

"Dave Smith" > wrote in message
om...
> On 12/02/2011 10:17 AM, jmcquown wrote:
>> My oven is on the fritz and the tech can't get here until the 17th. So
>> I'm doing all of my cooking on the stovetop and/or in the microwave. I
>> made creamed chicken to serve over biscuits and that's when I discovered
>> the oven wasn't working - the biscuits were hot but doughy and not
>> browned at all, not even with an extra 10 minutes in the oven. (I
>> spooned it over toast instead.) I've made swiss steak with gravy, mashed
>> potatoes and lima beans. A burger. A grilled cheese sandwich. Tortellini
>> with basil pesto.
>>
>> I'm running out of ideas for things to cook that don't require the oven.
>> Any good suggestions for stove top cooking? (The crock pot is another
>> alternative.)
>>
>
> Any chance that you can check it out yourself. I used to have problems
> with the auto function getting accidentally activated. That was such a
> PITA that my current stove does not have automatic on it. The next most
> likely problem would be a fuse or the element. Fuses should easy to find.
> Checking the element is a little trickier and requires a few tools, I
> disconnected the power, removed the screws holding the element in place,
> disconnected the wire. Then I used a ohm meter and determined there was
> no charge going through it. I picked up a new element for about $30 and we
> were back in business. It was about 10 minutes work and saved me the cost
> of a service call and inflated replacement part costs..... $150-200.
>

I have no idea what "auto function" means but I'm pretty sure I don't have
one. LOL This is a 1987 GE Spacemaker unit, which means it's an all-in-one
with a built-in overhead microwave oven. I can't disconnect the power. I'd
have to pull it out from between the cabinets to unplug it. I weigh 120
lbs. This thing weighs a lot more than I do! There's no way can I move
this unit to unplug it myself. And I know that's what I'd have to do,
because they had to replace the element in my oven at my apartment in TN.
The first thing the maintenance guy did was pull the stove out and unplug
it. Not something I can tackle myself, sorry. I'll gladly pay the
technician to do that for me.

Jill

In article >,
says...
>
> "Dave Smith" > wrote in message
> om...
> > On 12/02/2011 10:17 AM, jmcquown wrote:
> >> My oven is on the fritz and the tech can't get here until the 17th. So
> >> I'm doing all of my cooking on the stovetop and/or in the microwave. I
> >> made creamed chicken to serve over biscuits and that's when I discovered
> >> the oven wasn't working - the biscuits were hot but doughy and not
> >> browned at all, not even with an extra 10 minutes in the oven. (I
> >> spooned it over toast instead.) I've made swiss steak with gravy, mashed
> >> potatoes and lima beans. A burger. A grilled cheese sandwich. Tortellini
> >> with basil pesto.
> >>
> >> I'm running out of ideas for things to cook that don't require the oven.
> >> Any good suggestions for stove top cooking? (The crock pot is another
> >> alternative.)
> >>
> >
> > Any chance that you can check it out yourself. I used to have problems
> > with the auto function getting accidentally activated. That was such a
> > PITA that my current stove does not have automatic on it. The next most
> > likely problem would be a fuse or the element. Fuses should easy to find.
> > Checking the element is a little trickier and requires a few tools, I
> > disconnected the power, removed the screws holding the element in place,
> > disconnected the wire. Then I used a ohm meter and determined there was
> > no charge going through it. I picked up a new element for about $30 and we
> > were back in business. It was about 10 minutes work and saved me the cost
> > of a service call and inflated replacement part costs..... $150-200.
> >
>
> I have no idea what "auto function" means but I'm pretty sure I don't have
> one. LOL This is a 1987 GE Spacemaker unit, which means it's an all-in-one
> with a built-in overhead microwave oven. I can't disconnect the power. I'd
> have to pull it out from between the cabinets to unplug it. I weigh 120
> lbs. This thing weighs a lot more than I do! There's no way can I move
> this unit to unplug it myself. And I know that's what I'd have to do,
> because they had to replace the element in my oven at my apartment in TN.
> The first thing the maintenance guy did was pull the stove out and unplug
> it. Not something I can tackle myself, sorry. I'll gladly pay the
> technician to do that for me.

A book you might want to dig up--"How to lift and move almost anything".
Seems to be out of print and used copies are expensive but worth having.

However, 12 pound pinch point bar--30 bucks. Set of appliance rollers
20 bucks. Piece of wood to go under the pinch point par so you don't
bugger up the floor 2 buck. For 50 bucks or so you've got the stove
fixed so that you can roll it in and out with one hand. And once you've
got the pinch point bar you can lift just about anything far enough to
get rollers under it--it also does a fine job of breaking up ice--just
be careful--it will break the concrete too if you get too rambunctious
with it.

On 13/02/2011 5:56 AM, jmcquown wrote:

>> Any chance that you can check it out yourself. I used to have problems
>> with the auto function getting accidentally activated. That was such a
>> PITA that my current stove does not have automatic on it. The next
>> most likely problem would be a fuse or the element. Fuses should easy
>> to find. Checking the element is a little trickier and requires a few
>> tools, I disconnected the power, removed the screws holding the
>> element in place, disconnected the wire. Then I used a ohm meter and
>> determined there was no charge going through it. I picked up a new
>> element for about $30 and we were back in business. It was about 10
>> minutes work and saved me the cost of a service call and inflated
>> replacement part costs..... $150-200.
>>
>
> I have no idea what "auto function" means but I'm pretty sure I don't
> have one.

Maybe I used the wrong term. I was referring to the automatic on. A lot
of the older stoves came with them and they were generally in the analog
clock. What we found was that occasionally, when setting the timer or
the clock we would accidentally activate the auto switch. Then the oven
would not turn on automatically. I confess that it is difficult to
figure out how to turn it off. Accidentally turning that thing on
ruined a few roasts for us.



LOL This is a 1987 GE Spacemaker unit, which means it's an
> all-in-one with a built-in overhead microwave oven. I can't disconnect
> the power. I'd have to pull it out from between the cabinets to unplug
> it. I weigh 120 lbs. This thing weighs a lot more than I do! There's no
> way can I move this unit to unplug it myself. And I know that's what I'd
> have to do, because they had to replace the element in my oven at my
> apartment in TN. The first thing the maintenance guy did was pull the
> stove out and unplug it. Not something I can tackle myself, sorry. I'll
> gladly pay the technician to do that for me.


How about fuses? They are usually located some place on the unit that
is easy to get at. It is worth checking out because it can save you a
bundle on a service call.... on a 24 year old oven.

"Dave Smith" > wrote in message
om...
> On 13/02/2011 5:56 AM, jmcquown wrote:
>
>> I have no idea what "auto function" means but I'm pretty sure I don't
>> have one.
>
> Maybe I used the wrong term. I was referring to the automatic on. A lot
> of the older stoves came with them and they were generally in the analog
> clock. What we found was that occasionally, when setting the timer or the
> clock we would accidentally activate the auto switch. Then the oven would
> not turn on automatically. I confess that it is difficult to figure out
> how to turn it off. Accidentally turning that thing on ruined a few
> roasts for us.
>
I still don't know what you mean. There is a clock on the oven but I don't
realy use that as a timer. I have a separate timer that runs on batteries.
And the clock has apparently been wrong since well before I moved here so I
doubt it's the culprit.

Do you mean the auto clean (self-cleaning) function? I've never used that,
either. My mother told me she'd never used the self-clean function. That's
not to say my brother didn't screw around with it when he was here. (He
swore my dryer was broken and it turned out he'd set it to air-fluff. LOL)

>> The first thing the maintenance guy did was pull the
>> stove out and unplug it. Not something I can tackle myself, sorry. I'll
>> gladly pay the technician to do that for me.
>
> How about fuses? They are usually located some place on the unit that is
> easy to get at. It is worth checking out because it can save you a bundle
> on a service call.... on a 24 year old oven.

I don't think there are any fuses, Dave. If there are, I sure haven't found
them. As mentioned in a previous post, this is covered under a home
warranty contract. I don't mind shelling out the $60 service call
deductible if someone else does the dirty work for me. Even if all he has
to do is replace the element it's worth it. I just want to be able to use
my oven again.

Jill

On 2/13/2011 4:53 PM, jmcquown wrote:
>
> I don't think there are any fuses, Dave. If there are, I sure haven't
> found them. As mentioned in a previous post, this is covered under a
> home warranty contract. I don't mind shelling out the $60 service call
> deductible if someone else does the dirty work for me. Even if all he
> has to do is replace the element it's worth it. I just want to be able
> to use my oven again.

I'm with you, Jill. There are some things I might be able to figure out
how to do myself, but I'd much rather someone else deal with it, and
I'll pay them. If it's more than it should be, within reason, it's
still worth it to me not to have a headache over it, or have to pay
someone else more when I muck it up.

"Janet" > wrote in message
...
> In article >,
> says...
>>
>> "Dave Smith" > wrote in message
>> om...
>> > On 13/02/2011 5:56 AM, jmcquown wrote:
>> >
>> >> I have no idea what "auto function" means but I'm pretty sure I don't
>> >> have one.
>> >
>> > Maybe I used the wrong term. I was referring to the automatic on.
>> >
>> I still don't know what you mean.
>
> He probably means the automatic timing function. You can preset the
> oven so that while you're out it will come on automatically at a certain
> time, cook for X time at Y temp, and turn itself off again. Arrive home
> to cooked hot meal.
>
> Janet

Oh. Well, I've never used that feature. That's what crock-pots/slow
cookers are for

Jill

On Feb 12, 9:17*am, "jmcquown" > wrote:
> My oven is on the fritz and the tech can't get here until the 17th.
> I'm running out of ideas for things to cook that don't require the oven..
>
> Jill

>
>
I'm flabbergasted. To hear you tell it there's nothing you don't know
about cooking and if you don't know it then it's not worth knowing.
That's just how you come off to me.

"itsjoannotjoann" > wrote in message
...
> On Feb 12, 9:17 am, "jmcquown" > wrote:
>> My oven is on the fritz and the tech can't get here until the 17th.
>> I'm running out of ideas for things to cook that don't require the oven..
>>
>> Jill
>
>>
>>
> I'm flabbergasted. To hear you tell it there's nothing you don't know
> about cooking and if you don't know it then it's not worth knowing.
> That's just how you come off to me.


Excuse me?! When did I ever say there's nothing I don't know about cooking?
I'm constantly learning about cooking. Cooking is an evolving art. I'm 50
years old and I'm still learning about cooking. But I would like to have a
working oven.

On Feb 13, 4:58*am, "jmcquown" > wrote:
> "itsjoannotjoann" > wrote in message
>
> ...
>
> > On Feb 12, 9:17 am, "jmcquown" > wrote:
> >> My oven is on the fritz and the tech can't get here until the 17th.
> >> I'm running out of ideas for things to cook that don't require the oven..
>
> >> Jill
>
> > I'm flabbergasted. *To hear you tell it there's nothing you don't know
> > about cooking and if you don't know it then it's not worth knowing.
> > That's just how you come off to me.
>
> Excuse me?! *When did I ever say there's nothing I don't know about cooking?
> I'm constantly learning about cooking. *Cooking is an evolving art. *I'm 50
> years old and I'm still learning about cooking. *But I would like to have a
> working oven.

*YAWN*

On Feb 13, 1:05*pm, Omelet > wrote:
> In article
> >,
>
> *itsjoannotjoann > wrote:
> > On Feb 12, 9:17*am, "jmcquown" <j > wrote:
> > > My oven is on the fritz and the tech can't get here until the 17th.
> > > I'm running out of ideas for things to cook that don't require the oven..
>
> > > Jill
>
> > I'm flabbergasted. *To hear you tell it there's nothing you don't know
> > about cooking and if you don't know it then it's not worth knowing.
> > That's just how you come off to me.
>
> Jill is the cooking list bitch
>
>
>
Bingo!

"itsjoannotjoann" > wrote in message
...
> On Feb 13, 1:05 pm, Omelet > wrote:
>> In article
>> >,
>>
>> itsjoannotjoann > wrote:
>> > On Feb 12, 9:17 am, "jmcquown" <j > wrote:
>> > > My oven is on the fritz and the tech can't get here until the 17th.
>> > > I'm running out of ideas for things to cook that don't require the
>> > > oven..
>>
>> > > Jill
>>
>> > I'm flabbergasted. To hear you tell it there's nothing you don't know
>> > about cooking and if you don't know it then it's not worth knowing.
>> > That's just how you come off to me.
>>
>> Jill is the cooking list bitch
>>
>>
>>
> Bingo!

I'm surprised at Omelet for posting such a thing and at you for agreeing
with it. And this isn't a "list", it's a newsgroup. Yeah, there I go being
bitchy again.

On Feb 12, 10:17*am, "jmcquown" > wrote:
> My oven is on the fritz and the tech can't get here until the 17th. *So I'm
> doing all of my cooking on the stovetop and/or in the microwave. *I made
> creamed chicken to serve over biscuits and that's when I discovered the oven
> wasn't working - the biscuits were hot but doughy and not browned at all,
> not even with an extra 10 minutes in the oven. *(I spooned it over toast
> instead.) *I've made swiss steak with gravy, mashed potatoes and lima beans.
> A burger. *A grilled cheese sandwich. *Tortellini with basil pesto.
>
> I'm running out of ideas for things to cook that don't require the oven.
> Any good suggestions for stove top cooking? *(The crock pot is another
> alternative.)
>
> Note: *I don't like cold food or salads.
>
> Jill

Gee, days go by without me lighting my oven. It's one of the last
things in the kitchen I'd miss.

I can do a lot with the stovetop, toaster oven, Foreman grill,
crockpot etc. I have a cookbook called Two burners and an Ice chest -
geared to camping, boating etc.