Sandra Lee, Star of Semi-Homemade Cooking on the Food Network Hits the Book Tour

[Food Network Fan]

Mine is the same way.

[Pluff Mudder]

Maybe we should get them one of Aunt Sandy's cookbooks?

[Food Network Fan]

I don't think he would do that either though. Just thinking about this makes me want to find some old fellow who has lost his favorite personal chef and take him something.

[fiction]

It’s interesting that Sandra Lee is emphasizing budget-friendly cooking on this book tour. Her style of cooking definitely saves time, but money? On what planet is it more economical to buy a sack of pre-shredded carrots vs. buying whole carrots and shredding them yourself?!

I can completely understand and appreciate why someone would take such a short cut because, well, it’s easier. This post offers many great examples and reasons why one would cook à la Sandy. She definitely makes cooking easier and approachable, but I believe at the sacrifice of the wallet (not the other way around.)

[isilzha]

After my Grandma died my Grandpa and my uncle started eating out a lot and eating little more than TV dinners at home. They had no idea how to cook a thing.

[Food Network Fan]

That's a good point about the cost. But the frozen meals are expensive too unless you get the budget type and well, let's face it ... those are awful. Stouffers has some decent things, I buy their Mac and Cheese sometimes for my son. It think it's the closest to what you can make at home. But it costs more than the other things in the little flat divided trays.

When we were still remodeling the kitchen I tried several frozen items because all I had to cook with for about 3 weeks was either a microwave or a grill. And I had to wash dishes in the bath tub. I found very few things for the microwave I thought were worth eating. So we grilled a lot.

My big pretty range sat in the entry room with us where the dining table was also since we did kitchen and dining room both. I would sit and look at it and lovingly polish it and then glare at the microwave.

[BerryBaby]

Back in the 1950's cooking recipes off the can or boxes was quite the rage. Bisquick and Campbell soup were basics in many kitchens. It was amazing all the different dishes you could make with those items as the base.

I did make a Bisquick coffee cake last week, which was really good. However, I tweaked the recipe and added cinnamon and chocolate chips to the batter. It turned out very well and had to freeze half of it. It sure made a lot.

[Pluff Mudder]

I've got three dishes I make using "shortcuts" like a chicken pot pie that uses some canned soups, but like BB, I have added my own spin on it.

[Food Network Fan]

There are some things that packaged products just add a better flavor to. I have a cookie recipe that uses pudding mix and it is very good and makes the cookies soft and chewy. But for everyday meals I think some things packaged just aren't as good for you. I know we all fix things we aren't making for our health, and if it's a food we have known for years made that way ... why mess with it. But other than those things, I just want to eat and cook better when I can.

[Pluff Mudder]

That's the reason I watch FN, read cookbooks and cooking mags... to keep learning how to cook better and try new things. You've never too old to learn!