Country Kitchen:
Enjoying My Kitchen Helpers
By Mary Emma Allen
During winter break from school our home often becomes the hub for
youngsters in addition to our grandchildren. Friends and second cousins
come for the day, and we become involved in many projects from
scrapbooking, writing, sledding, making paper snowflakes to cooking.
This brings back memories of cooking sessions with my daughter, when she
and her dog Muffin bounded into the kitchen from playing outside.
"Can we make cookies today?" she'd ask, her cheeks rosy and light brown
hair damp from snow.
My memories then go back further still to cooking sessions in the
farmhouse kitchen where I grew up. I realize I was fortunate as a child
because Mother encouraged my sister and me to cook as soon as we took an
interest. I've since discovered that a number of parents discourage their
youngsters from cooking and making a clutter.
Patience is Rewarded
It often takes a great deal of patience to let young cooks into your
kitchen. Often it would be quicker and easier to do the work yourself.
However, the rewards are worthwhile, if you will let your tots become
involved.
When your children are old enough to stir a spoon around a bowl or drop
cookies on a pan, you can enjoy companionable times together. Also, as
they get older, they may even take over much of the meal preparation.
Basics of Nutrition
While our youngsters are learning to cook, we can begin instilling in
them some of the basics of good nutrition. We can teach them about
balanced meals, high and low calorie foods, nutritious yet tasty snacks,
etc.
Also, teach them cooking safety and caution around hot stoves and ovens,
electric griddles and slow cookers.
I hadn't realized I was paying much attention to my mother's chatting
about nutritious meals, vegetables and meats, fruits for desserts, and
various ways to prepare them until I was on my own and found myself
remembering her advice.
Recipes for the Young
Some simple recipes my daughter enjoyed preparing when she was learning
to cook:
HAMBURGER WITH MUSHROOM SOUP - Cook 1 pound ground beef or ground turkey
with one medium size chopped onion. When done, drain the fat, then add 1
can cream of mushroom soup, salt and pepper as needed. Add some water if
the mixture is too thick for a gravy.
Serve over rice, mashed potatoes, noodles, toast, or English muffins.
(Today's variation, which my granddaughter often makes, is Hamburger
Helper.)
POTATO CAKES WITH CHEESE - We often made this when I was a child, and
Beth added the cheese as her variation when learning to cook. Form
leftover mashed potatoes into flattened cakes. Brown on both sides on
griddle or frying pan sprayed with vegetable spray or margarine.
When done, add a slice of cheese on top and let melt a little before
removing cakes from skillet.
CHOCOLATE FONDU is an easy dessert for youngsters to prepare. If they're
too young to melt the chocolate over the stove, do this for them.
Melt some chocolate bits, adding a little milk, thinning to desired
consistency. Cut some fruit - bananas, oranges, pineapple, apples - into
bite-sized pieces.
With a fork or pick, dip fruit into warm chocolate.
Article (C) 2004 Mary Emma Allen
About the Author
Mary Emma Allen has been writing her "Cooking Column" for newspapers
and online publications for 30 years and
has compiled a family cookbook. She’s currently compiling a
cookbook/story book,
"Tales From a Country Kitchen." Visit her web site for more cooking
articles. Contact her at me.allen@juno.com
