Perdue Recipe Needed



S

Sheryl Rosen

Guest
About 10 years ago, I had found a great recipe inside the Perdue Chicken Breasts package for chicken
in a dijon mustard sauce.

I recall it used garlic, dijon mustard, and scallions or green onions. Not sure what else.

I remember it was wonderful! But I lost the recipe. I have done a search but to no avail.

I tried my own concoction of it, but something was missing. I recall this sauce was nice, creamy and
smooth. Both times I made it, something was missing or not quite right. It was a wonderful dish,
even people who didn't really care for chicken enjoyed it.

I can continue to experiment, but if anyone knows what I'm talking about and has this recipe in
their collection, I would really appreciate your posting it.

I really want this particular recipe from the Perdue Chicken package. I'm certain the name contains
either dijon or mustard, maybe both.

It wasn't in that www.backofthebox.com website, I already checked, which is what got me started on
this again!

Thanks in advance.
 
Sheryl Rosen <[email protected]> wrote:
> About 10 years ago, I had found a great recipe inside the Perdue Chicken Breasts package for
> chicken in a dijon mustard sauce.

> I recall it used garlic, dijon mustard, and scallions or green onions. Not sure what else.

Have you checked Perdue's web site at http://www.perdue.com ?

That web site has a recipe finder which has a long list of recipes for main dish dinner recipes
involving chicken.
 
Sheryl Rosen <[email protected]> wrote in message news:<BC518B4B.46324%[email protected]>...
> About 10 years ago, I had found a great recipe inside the Perdue Chicken Breasts package for
> chicken in a dijon mustard sauce.
>
> I recall it used garlic, dijon mustard, and scallions or green onions. Not sure what else.

Well, I had searched on Google for this recipe, but I did a slightly different search before I went
to bed last night and found something called an "E Text" for a Perdue Chicken Cookbook. It seems to
be a plain text version of The Perdue cookbook, in PDF form. I downloaded it and searched it, and
found what I was looking for!!!

Here it is. I had forgotten the mushrooms and wine, which is probably what was missing when I tried
to make it from memory. I'm putting it in Mastercook and saving it forever!!!! :)

----
CHICKEN IN MUSTARD SAUCE Serves 4

Home economist Michelle Scicolone developed this recipe for Perdue, and she has an ultimate
compliment for it: "It's what I make all the time when I'm cooking at home." You get crunchiness and
crispness but it's not fried. According to Michelle, it comes out just fine with any mustard that
you have on hand or any chicken parts you have around.

1 roaster boneless breast or thin sliced boneless breast

3 tablespoons vegetable oil, divided

1/2 pound mushrooms, sliced (2 cups)

2 tablespoons minced, fresh parsley

l tablespoon minced shallot or scallion

l/8 teaspoon ground pepper

m/2 cup chicken broth

n/4 cup dry white wine

l tablespoon Dijon mustard

Slice breast thinly if using whole breast. In large skillet, over medium-high heat, heat 2
tablespoons oil. Add breast slices a few at a time, placing them so that pieces do not touch. Saute
about 2 minutes per side, until chicken is lightly browned on both sides and cooked through. Remove
from skillet; keep warm. Heat remaining oil. Add mushrooms, parsley, shallot and pepper. Stirring
frequently, cook 2 minutes. Stir in broth and wine; bring to a boil and cook until liquid is reduced
by half (about 1/3 cup). Reduce heat to low; stir in mustard until well blended. Spoon over chicken.
 
in article [email protected], [email protected] at
[email protected] wrote on 2/12/04 9:08 PM:

> Sheryl Rosen <[email protected]> wrote:
>> About 10 years ago, I had found a great recipe inside the Perdue Chicken Breasts package for
>> chicken in a dijon mustard sauce.
>
>> I recall it used garlic, dijon mustard, and scallions or green onions. Not sure what else.
>
> Have you checked Perdue's web site at http://www.perdue.com ?
>
> That web site has a recipe finder which has a long list of recipes for main dish dinner recipes
> involving chicken.
>

Yup. First place I looked. It's not there.
 
>Well, I had searched on Google for this recipe, but I did a slightly different search before I went
>to bed last night and found something called an "E Text" for a Perdue Chicken Cookbook. It seems to
>be a plain text version of The Perdue cookbook, in PDF form. I downloaded it and searched it, and
>found what I was looking for!!!
>
>Here it is. I had forgotten the mushrooms and wine, which is probably what was missing when I tried
>to make it from memory. I'm putting it in Mastercook and saving it forever!!!! :)
>
>----
>CHICKEN IN MUSTARD SAUCE Serves 4
>
>Home economist Michelle Scicolone developed this recipe for Perdue, and she has an ultimate
>compliment for it: "It's what I make all the time when I'm cooking at home." You get crunchiness
>and crispness but it's not fried. According to Michelle, it comes out just fine with any mustard
>that you have on hand or any chicken parts you have around.
>
>1 roaster boneless breast or thin sliced boneless breast
>
>3 tablespoons vegetable oil, divided
>
>1/2 pound mushrooms, sliced (2 cups)
>
>2 tablespoons minced, fresh parsley
>
>l tablespoon minced shallot or scallion
>
>l/8 teaspoon ground pepper
>
>l/2 cup chicken broth
>
>l/4 cup dry white wine
>
>l tablespoon Dijon mustard
>
>Slice breast thinly if using whole breast. In large skillet, over medium-high heat, heat 2
>tablespoons oil. Add breast slices a few at a time, placing them so that pieces do not touch.
>Saute about 2 minutes per side, until chicken is lightly browned on both sides and cooked through.
>Remove from skillet; keep warm. Heat remaining oil. Add mushrooms, parsley, shallot and pepper.
>Stirring frequently, cook 2 minutes. Stir in broth and wine; bring to a boil and cook until liquid
>is reduced by half (about 1/3 cup). Reduce heat to low; stir in mustard until well blended. Spoon
>over chicken.
>

I had been hoping that you would share it when you found the recipe !

This sounds good, I like chicken and eat a lot of it , Thank you . Rosie
 
Nancree wrote:

> Here's one with dijon mustard, from the Perdue site.
>
> http://www.perdue.com/athome/recipes/recipe.asp?id=488
>
> Nancree
> ---------------------------------------
>
>>Sheryl Rosen <[email protected]> wrote:
>>
>>>About 10 years ago, I had found a great recipe inside the Perdue Chicken Breasts package for
>>>chicken in a dijon mustard sauce.
>>
>
>
How friggin lazy are people going to get, in order to cook good food? A product which involves
breaded chicken parts? Why don't you just buy a friggin tv dinner and melt your family's meal
in the MW?

How hard can it be to take some fresh chicken meat, slice it, bread it with fresh flour, egg wash
it, bread it with some cracker/bread crumbs, and fry/bake it. Later, arrange it with whatever
sauce/condiment/gravy you wish?

Rich

--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.
 
in article [email protected], Nancree at
[email protected] wrote on 2/12/04 9:43 PM:

> Here's one with dijon mustard, from the Perdue site.
>
> http://www.perdue.com/athome/recipes/recipe.asp?id=488
>
> Nancree
> ---------------------------------------
>> Sheryl Rosen <[email protected]> wrote:
>>> About 10 years ago, I had found a great recipe inside the Perdue Chicken Breasts package for
>>> chicken in a dijon mustard sauce.
>>
>
>

Thanks. I saw that one. The one I'm looking for is not on the Perdue website. It's the first place I
looked. From there I did a Google on key words of what I could remember in the recipe: Perdue
Chicken Breasts Scallions Dijon Mustard Several things came up but nothing resembling this chicken
dish that I'm looking for. I'm pretty facile with Google.

I'm hoping someone clipped the recipe and kept it, and would be able to dig it out.

Contrary to what Mr. Holier Than Thou Periut believes, it is a real recipe for real food that
a person actually has to cook. I'm not sure what he thinks I was asking for but the hell with
him anyway.
 
Richard Periut wrote:

> Nancree wrote:
>
>> Here's one with dijon mustard, from the Perdue site.
>>
>> http://www.perdue.com/athome/recipes/recipe.asp?id=488
>>
>> Nancree
>> ---------------------------------------
>>
>>> Sheryl Rosen <[email protected]> wrote:
>>>
>>>> About 10 years ago, I had found a great recipe inside the Perdue Chicken Breasts package for
>>>> chicken in a dijon mustard sauce.
>>>
>>>
>>
>>
> How friggin lazy are people going to get, in order to cook good food? A product which involves
> breaded cooked chicken parts? Why don't you just buy a friggin tv dinner and melt your family's
> meal in the MW?
>
> How hard can it be to take some fresh chicken meat, slice it, bread it with fresh flour, egg wash
> it, bread it with some cracker/bread crumbs, and fry/bake it. Later, arrange it with whatever
> sauce/condiment/gravy you wish?
>
> Rich
>

I guess you are looking for something like this:

Recipe for Chicken A La Whatever:

Park station wagon in For Expecting Mothers Only space, even though you are not expecting.

Haul fat lazy ass to poultry section.

Stock high on precooked meats and frozen starches.

Haul fat lazy ass to 5 item lane, even if you have 30.

Pay with welfare coupons.

Haul fat lazy ass to car.

Get home, throw precooked **** into MW and heat frozen starch (bread/pizza/pretzal, et cetera)

Take some leftover McDonalds sweet n sour sauce and open stolen packets over chicken and serve
husband drunk on cheap buds.

Leave dishes for the next day, and go to sleep with sticky face and fingers.

Preparation Time: one hour.

--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.
 
(Re-organized to halt confusion since Nacree top posted her reply)

> >Sheryl Rosen <[email protected]> wrote:
> >
> >About 10 years ago, I had found a great recipe inside the Perdue Chicken Breasts package for
> >chicken in a dijon mustard sauce.
>
>
>> Nancree wrote:
>>
>> > Here's one with dijon mustard, from the Perdue site.
>> > http://www.perdue.com/athome/recipes/recipe.asp?id=488 Nancree
>
>

Richard Periut wrote:

> How friggin lazy are people going to get, in order to cook good food? A product which involves
> breaded chicken parts? Why don't you just buy a friggin tv dinner and melt your family's meal
> in the MW?
>
> How hard can it be to take some fresh chicken meat, slice it, bread it with fresh flour, egg wash
> it, bread it with some cracker/bread crumbs, and fry/bake it. Later, arrange it with whatever
> sauce/condiment/gravy you wish?

Your reply implies that this is the recipe Sheryl was looking for (and I doubt highly it was) and
sort of makes a smear on her as if she is this friggin lazy.....?
 
in article [email protected], Richard Periut at
[email protected] wrote on 2/12/04 9:47 PM:

> How friggin lazy are people going to get, in order to cook good food? A product which involves
> breaded chicken parts? Why don't you just buy a friggin tv dinner and melt your family's meal
> in the MW?
>
> How hard can it be to take some fresh chicken meat, slice it, bread it with fresh flour, egg wash
> it, bread it with some cracker/bread crumbs, and fry/bake it. Later, arrange it with whatever
> sauce/condiment/gravy you wish?

How friggin' quick to judge are you???? Did I say I used pre-cooked chicken?????

I said a "Perdue Chicken Breasts package". Are you not aware that Perdue sells fresh chicken
breasts??? Are you not aware that they put recipe cards in each package of raw chicken??????????

Get the f**k off your high horse and learn to read!!!
 
Richard Periut wrote:

> Richard Periut wrote:
> > Nancree wrote:
. .

>> Here's one with dijon mustard, from the Perdue site.> >>
> >> http://www.perdue.com/athome/recipes/recipe.asp?id=488
> >>> Sheryl Rosen <[email protected]> wrote:
> >>>
> >>>> About 10 years ago, I had found a great recipe inside the Perdue Chicken Breasts package for
> >>>> chicken in a dijon mustard sauce.
> > How friggin lazy are people going to get, in order to cook good food? A product which involves
> > breaded cooked chicken parts? Why don't you just buy a friggin tv dinner and melt your family's
> > meal in the MW?
> >
> > How hard can it be to take some fresh chicken meat, slice it, bread it with fresh flour, egg
> > wash it, bread it with some cracker/bread crumbs, and fry/bake it. Later, arrange it with
> > whatever sauce/condiment/gravy you wish?

> I guess you are looking for something like this:
>
> Recipe for Chicken A La Whatever:> Park station wagon in For Expecting Mothers Only space, even
> though you are not expecting.> Haul fat lazy ass to poultry section.> Stock high on precooked
> meats and frozen starches.> Haul fat lazy ass to 5 item lane, even if you have 30.> Pay with
> welfare coupons. Haul fat lazy ass to car. Get home, throw precooked **** into MW and heat frozen
> starch (bread/pizza/pretzal, et cetera) Take some leftover McDonalds sweet n sour sauce and open
> stolen packets over chicken and serve husband drunk on cheap buds. Leave dishes for the next day,
> and go to sleep with sticky face and fingers. Preparation Time: one hour.

How hostile is that? First of all, Sheryl didn't say she wanted recipes for already cooked chicken,
and Nancree tried to help. Where you came up with the rest of that, gawd only knows.

nancy

. . . . . .

. . . . . . . . . . . . . .
 
"Richard Periut" <[email protected]> wrote in message
news:[email protected]...
> Richard Periut wrote:
>
> > Nancree wrote:
> >
> >> Here's one with dijon mustard, from the Perdue site.
> >>
> >> http://www.perdue.com/athome/recipes/recipe.asp?id=488
> >>
> >> Nancree
> >> ---------------------------------------
> >>
> >>> Sheryl Rosen <[email protected]> wrote:
> >>>
> >>>> About 10 years ago, I had found a great recipe inside the Perdue Chicken Breasts package for
> >>>> chicken in a dijon mustard sauce.
> >>>
> >>>
> >>
> >>
> > How friggin lazy are people going to get, in order to cook good food? A product which involves
> > breaded cooked chicken parts? Why don't you just
buy a
> > friggin tv dinner and melt your family's meal in the MW?
> >
> > How hard can it be to take some fresh chicken meat, slice it, bread it with fresh flour, egg
> > wash it, bread it with some cracker/bread crumbs, and fry/bake it. Later, arrange it with
> > whatever sauce/condiment/gravy you wish?
> >
> > Rich
> >
>
> I guess you are looking for something like this:
>
> Recipe for Chicken A La Whatever:
>
> Park station wagon in For Expecting Mothers Only space, even though you are not expecting.
>
> Haul fat lazy ass to poultry section.
>
> Stock high on precooked meats and frozen starches.
>
> Haul fat lazy ass to 5 item lane, even if you have 30.
>
> Pay with welfare coupons.
>
> Haul fat lazy ass to car.
>
> Get home, throw precooked **** into MW and heat frozen starch (bread/pizza/pretzal, et cetera)
>
> Take some leftover McDonalds sweet n sour sauce and open stolen packets over chicken and serve
> husband drunk on cheap buds.
>
> Leave dishes for the next day, and go to sleep with sticky face and
fingers.
>
> Preparation Time: one hour.

I see that you know my neighbor. Only she isn't married just shacked up with a slug.

Jessica
>
>
>
> --
> ---------------------------------------------------------------------
>
> Dum spiro, spero. (Cicero) As long as I breathe, I hope.
 
>I guess you are looking for something like this:
>
>Recipe for Chicken A La Whatever:
>
>Park station wagon in For Expecting Mothers Only space, even though you are not expecting.
>
>Haul fat lazy ass to poultry section.
>
>Stock high on precooked meats and frozen starches.
>
>Haul fat lazy ass to 5 item lane, even if you have 30.
>
>Pay with welfare coupons.
>
>Haul fat lazy ass to car.
>
>Get home, throw precooked **** into MW and heat frozen starch (bread/pizza/pretzal, et cetera)
>
>Take some leftover McDonalds sweet n sour sauce and open stolen packets over chicken and serve
>husband drunk on cheap buds.
>
>Leave dishes for the next day, and go to sleep with sticky face and fingers.
>
>Preparation Time: one hour.

Oh...sweet Jesus...looks like we have another Sheldon.

Remove TIE to reply.
 
Sheryl Rosen wrote:

> in article [email protected], Richard Periut at [email protected]
> wrote on 2/12/04 9:47 PM:
>
> > How friggin lazy are people going to get, in order to cook good food? A product which involves
> > breaded chicken parts? Why don't you just buy a friggin tv dinner and melt your family's meal in
> > the MW?
> >
> > How hard can it be to take some fresh chicken meat, slice it, bread it with fresh flour, egg
> > wash it, bread it with some cracker/bread crumbs, and fry/bake it. Later, arrange it with
> > whatever sauce/condiment/gravy you wish?
>
> How friggin' quick to judge are you???? Did I say I used pre-cooked chicken?????
>
> I said a "Perdue Chicken Breasts package". Are you not aware that Perdue sells fresh chicken
> breasts??? Are you not aware that they put recipe
cards
> in each package of raw chicken??????????

Well, I hope you wipe them off before you put them in your recipe file...

> Get the f**k off your high horse and learn to read!!!

Why turn a simple recipe request into a big contretemps...???

--
Best Greg
 
Nancy Young wrote:

> Richard Periut wrote:
>
>
>>Richard Periut wrote:
>>
>>>Nancree wrote:
>
> . .
>
> >> Here's one with dijon mustard, from the Perdue site.> >>
>
>>>>http://www.perdue.com/athome/recipes/recipe.asp?id=488
>>>>
>>>>>Sheryl Rosen <[email protected]> wrote:
>>>>>
>>>>>
>>>>>>About 10 years ago, I had found a great recipe inside the Perdue Chicken Breasts package for
>>>>>>chicken in a dijon mustard sauce.
>>>
>>>How friggin lazy are people going to get, in order to cook good food? A product which involves
>>>breaded cooked chicken parts? Why don't you just buy a friggin tv dinner and melt your family's
>>>meal in the MW?
>>>
>>>How hard can it be to take some fresh chicken meat, slice it, bread it with fresh flour, egg wash
>>>it, bread it with some cracker/bread crumbs, and fry/bake it. Later, arrange it with whatever
>>>sauce/condiment/gravy you wish?
>
>
>>I guess you are looking for something like this:
>>
>>Recipe for Chicken A La Whatever:> Park station wagon in For Expecting Mothers Only space, even
>>though you are not expecting.> Haul fat lazy ass to poultry section.> Stock high on precooked
>>meats and frozen starches.> Haul fat lazy ass to 5 item lane, even if you have 30.> Pay with
>>welfare coupons. Haul fat lazy ass to car. Get home, throw precooked **** into MW and heat frozen
>>starch (bread/pizza/pretzal, et cetera) Take some leftover McDonalds sweet n sour sauce and open
>>stolen packets over chicken and serve husband drunk on cheap buds. Leave dishes for the next day,
>>and go to sleep with sticky face and fingers. Preparation Time: one hour.
>
>
> How hostile is that? First of all, Sheryl didn't say she wanted recipes for already cooked
> chicken, and Nancree tried to help. Where you came up with the rest of that, gawd only knows.
>
> nancy
>
> . . . . . .
>
> . . . . . . . . . . . . . .
Forgive me, I should of stated that my post was directed to the Perdue site recipe. It was not
intended to Sheryl or the other person. I just shook my head in disbelief that Perdue offers such
****. If you have time to do other cotidal things, then you must have time to prepare a meal for you
and your family; no matter how long it takes.

Rich

--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.
 
in article [email protected], Nancy Young at
[email protected] wrote on 2/12/04 10:18 PM:

>
> Richard Periut wrote:
>
>> Richard Periut wrote:
>>> Nancree wrote:
> . .
>
>>> Here's one with dijon mustard, from the Perdue site.> >>
>>>> http://www.perdue.com/athome/recipes/recipe.asp?id=488
>>>>> Sheryl Rosen <[email protected]> wrote:
>>>>>
>>>>>> About 10 years ago, I had found a great recipe inside the Perdue Chicken Breasts package for
>>>>>> chicken in a dijon mustard sauce.
>>> How friggin lazy are people going to get, in order to cook good food? A product which involves
>>> breaded cooked chicken parts? Why don't you just buy a friggin tv dinner and melt your family's
>>> meal in the MW?
>>>
>>> How hard can it be to take some fresh chicken meat, slice it, bread it with fresh flour, egg
>>> wash it, bread it with some cracker/bread crumbs, and fry/bake it. Later, arrange it with
>>> whatever sauce/condiment/gravy you wish?
>
>> I guess you are looking for something like this:
>>
>> Recipe for Chicken A La Whatever:> Park station wagon in For Expecting Mothers Only space, even
>> though you are not expecting.> Haul fat lazy ass to poultry section.> Stock high on precooked
>> meats and frozen starches.> Haul fat lazy ass to 5 item lane, even if you have 30.> Pay with
>> welfare coupons. Haul fat lazy ass to car. Get home, throw precooked **** into MW and heat frozen
>> starch (bread/pizza/pretzal, et cetera) Take some leftover McDonalds sweet n sour sauce and open
>> stolen packets over chicken and serve husband drunk on cheap buds. Leave dishes for the next day,
>> and go to sleep with sticky face and fingers. Preparation Time: one hour.
>
> How hostile is that? First of all, Sheryl didn't say she wanted recipes for already cooked
> chicken, and Nancree tried to help. Where you came up with the rest of that, gawd only knows.
>
> nancy

Someone took too many "holier than thou" pills today.
 
Sheryl Rosen wrote:

> in article [email protected], Nancy Young at [email protected] wrote on
> 2/12/04 10:18 PM:
>
>
>>Richard Periut wrote:
>>
>>
>>>Richard Periut wrote:
>>>
>>>>Nancree wrote:
>>
>>. .
>>
>>
>>>>Here's one with dijon mustard, from the Perdue site.> >>
>>>>
>>>>>http://www.perdue.com/athome/recipes/recipe.asp?id=488
>>>>>
>>>>>>Sheryl Rosen <[email protected]> wrote:
>>>>>>
>>>>>>
>>>>>>>About 10 years ago, I had found a great recipe inside the Perdue Chicken Breasts package for
>>>>>>>chicken in a dijon mustard sauce.
>>>>
>>>>How friggin lazy are people going to get, in order to cook good food? A product which involves
>>>>breaded cooked chicken parts? Why don't you just buy a friggin tv dinner and melt your family's
>>>>meal in the MW?
>>>>
>>>>How hard can it be to take some fresh chicken meat, slice it, bread it with fresh flour, egg
>>>>wash it, bread it with some cracker/bread crumbs, and fry/bake it. Later, arrange it with
>>>>whatever sauce/condiment/gravy you wish?
>>
>>>I guess you are looking for something like this:
>>>
>>>Recipe for Chicken A La Whatever:> Park station wagon in For Expecting Mothers Only space, even
>>>though you are not expecting.> Haul fat lazy ass to poultry section.> Stock high on precooked
>>>meats and frozen starches.> Haul fat lazy ass to 5 item lane, even if you have 30.> Pay with
>>>welfare coupons. Haul fat lazy ass to car. Get home, throw precooked **** into MW and heat frozen
>>>starch (bread/pizza/pretzal, et cetera) Take some leftover McDonalds sweet n sour sauce and open
>>>stolen packets over chicken and serve husband drunk on cheap buds. Leave dishes for the next day,
>>>and go to sleep with sticky face and fingers. Preparation Time: one hour.
>>
>>How hostile is that? First of all, Sheryl didn't say she wanted recipes for already cooked
>>chicken, and Nancree tried to help. Where you came up with the rest of that, gawd only knows.
>>
>>nancy
>
>
> Someone took too many "holier than thou" pills today.

>
Thank you Ms. Rosen for those kind words.

Rich

--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.
 
Richard Periut wrote:
>
> Nancy Young wrote:

> > How hostile is that? First of all, Sheryl didn't say she wanted recipes for already cooked
> > chicken, and Nancree tried to help. Where you came up with the rest of that, gawd only knows.

> Forgive me, I should of stated that my post was directed to the Perdue site recipe. It was not
> intended to Sheryl or the other person. I just shook my head in disbelief that Perdue offers such
> ****. If you have time to do other cotidal things, then you must have time to prepare a meal for
> you and your family; no matter how long it takes.

Gotcha. Recipes for premade food strikes me as amusing for some reason.

nancy
 
On Fri, 13 Feb 2004 03:26:24 GMT, Richard Periut <[email protected]>
wrote:

>Forgive me, I should of stated that my post was directed to the Perdue site recipe. It was not
>intended to Sheryl or the other person. I just shook my head in disbelief that Perdue offers
>such ****.

I, too, read your post as an attack on one or more of the posters.

Why are 'recipes' offered for doctoring up "convenience" food? It is apparently *not* urban myth
that the first packaged cake mixes were 'just add water' and failed because that didn't seem to be
"cooking." They changed to adding a couple of eggs and water (or milk -- I forget), and the boxed
cake-mix iindustry took off.

And yes, slicing, breading, and cooking chicken bits *does* take a lot more time than heating up
'convenience' items. Not that it was the original question. Those who want to quickly help hamburger
aren't degenerates.

>If you have time to do other cotidal things,

(Did you perhaps mean 'quotidian'? I can't think of many everyday activities that involve matching
the tides. :)

>then you must have time to prepare a meal for you and your family; no matter how long it takes.

So if it takes 2 hrs, one must *have* 2 hrs available? I don't think so. What do you do if you have
only 15 minutes? Send them out to the back yard to graze? :)