LAZY COOKS WILL LOVE NEW BOOK

No time or no energy to cook? No problem.

A Southeast Missouri native has co-authored a new cookbook filled with recipes that take 10 minutes or less to prepare. The book is dedicated to all those who love to eat well but don't wish to make a "career" out of cooking.

Krystyn E. Arnold is a native of Campbell, and a graduate of Southeast Missouri State University. She and Catherine O. McManus have co-authored "The Lazy Cook." The two are touring the area this week to promote the new cookbook.

"We have found that drive-thru fast-food outlets and greasy take-out menus fill the stomach, but pinch the pocketbook and don't provide adequate nutrition. The Lazy Cook is here to help," said Arnold.

About 60 percent of the cookbook's recipes are original creations. The remainder are old-family recipes, in which the "Lazy Cook" techniques have been applied.

"Time is saved in shopping as well as cooking when you use our cookbook," said Arnold. "The recipes use common ingredients and are usually found in your local grocery. The search for exotic spices is eliminated."

Arnold has been involved with music since elementary school. After earning a music education degree, she studied concert piano at the University of South Florida, where she earned a masters degree.

In the late 1980s, Arnold teamed up with McManus, the mother of two and former owner of an art studio. They joined forces to form a national mail-order company for music teaching aids.

As busy people living eight miles from the nearest fast-food restaurant, they learned to cook healthy meals with minimal time and effort. These techniques and recipes became the basis for "The Lazy Cook."

The book is priced at $12.95, and is available at local bookstores or by contacting publisher Alexander Books of Alexander, N.C., tollfree hotline, 1-800-472-0438.

The two are currently working on a second cookbook to be published this fall.

Recipes categories include: beef, fish and seafood, pork, poultry, vegetables, salads, desserts, appetizers, soups and substitutions.

Selected recipes include:

Ground Beef Stroganoff

1 onion, chopped

2 celery stalks, chopped

2 tablespoons butter

1 pound lean ground beef

1/2 cup water

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon lemon pepper

1/2 teaspoon basil

1 can (8 ounces) mushrooms

1 can (10 3/4 ounces) mushroom soup

1 cup sour cream

cooked egg noodles

parsley for garnish

In a large Dutch oven, saute first two ingredients in butter. Add meat and brown.

Drain and return to pan. Add next six ingredients. Cook on high 5 minutes.

Add undiluted soup and simmer uncovered for 10 minutes.

Stir in sour cream.

Heat thoroughly. Do not boil.

Serve over noodles. Garnish with parsley.

Serves 4.

Beef in a Basket

1 pound ground round

1 onion, chopped

2 celery stalks, chopped

1 green pepper, chopped

1/2 cup picante sauce

1 can (10-count) biscuits

1/4 cup picante sauce

1 cup mozzarella cheese, shredded

Preheat oven to 400 degrees.

Using a non-stick cooking spray, grease a muffin pan.

In a skilled, brown first 5 ingredients.

Press biscuits into cups of muffin pan. Spoon meat mixture into all cups. Top with picante sauce and cheese.

Bake 10-12 minutes.

Serves 5.

Trout Almondine

1 can (10 3/4 ounce) cream of celery soup

1/2 cup of milk

2 cups of Pepperidge Farm herb seasoned stuffing mix

6 trout fillets

1 stick of butter

1 teaspoon of lemon butter

1 cup slivered almonds

Preheat over to 425 degrees.

Using a non-stick cooking spray, grease a large, shallow pan.

In a medium bowl, combine first two ingredients.

In a plastic bag, crush stuffing mix.

Dip trout into soup mixture. Coat with stuffing mix. Place on baking pan. Bake uncovered 15 minutes.

Meanwhile:

On low heat, melt butter. Add lemon pepper.

When trout is ready, sprinkle with almonds. Pour butter over top and serve.

Serves 6.

Quiche Lorraine

1 frozen pie shell

6 ounces Swiss cheese

8 ounces bacon, cooked and broken into pieces

1 green pepper, chopped

1/2 cup green onion, chopped

1 can (4 ounces) mushrooms

3 eggs

1 1/2 cups heavy cream

1 teaspoon flour

1/2 teaspoon salt

1/2 teaspoon black pepper

Preheat oven to 400 degrees

Partially bake pie shell (about five minutes)

Reduce oven to 350 degrees.

Arrange next five ingredients in pie shell.

Beat eggs and cream together.

Add next 3 ingredients.

Pour egg mixture over pie shell.

Bake uncovered for 30-40 minutes.

Serves 6.

Oven-Fried Chicken

1 cup Bisquick

1 teaspoon paprika

1 teaspoon poultry seasoning

1 teaspoon salt

1 can (5 ounces) evaporated milk

4 boneless chicken breasts

4 tablespoons butter, melted

Preheat oven to 375 degrees.

Using a non-stick cooking spray, grease a 9- by 13-inch baking dish.

In a medium mixing bowl, combine first 4 ingredients. Mix thoroughly.

Pour milk into a second bowl.

Dip chicken pieces in milk, then coat with dry ingredients. Place in baking dish.

Drizzle melted butter over chicken. Bake uncovered 45 minutes to 1 hour.

Serves 4.

Broccoli Casserole

1 pkg. (16 ounces) frozen broccoli pieces

2 cans (16 ounce size) cream style corn

1/2 teaspoon black pepper

2 cups Pepperidge Farm herb seasoned stuffing mix

2 cups cheddar cheese, grated

Preheat oven to 350 degrees

Using a non-stick cooking spray, grease a 9 by 13-inch baking dish.

Cook broccoli according to package directions. Drain and place in large bowl.

Add corn, pepper, and 1 1/2 cups stuffing mix to broccoli. Toss until well mixed.

Turn into baking dish.

Sprinkle remaining stuffing mix on top.

Bake uncovered 30 minutes.

Top with cheese.

Bake until cheese melts.

Serves 8.

Apple Crumb Pie

1 frozen deep-dish pie shell, thawed

3 cups tart apple slices

1 teaspoon cinnamon

1/8 teaspoon salt

1/2 cup all purpose flour

1/2 cup cookie crumbs

1/2 teaspoon cinnamon

1/4 cup brown sugar

1 tablespoon butter, melted

Preheat oven to 350 degrees

Arrange apples in pie shell. Sprinkle with next two ingredients.

In a mixing bowl, combine next five ingredients. Mix well. Sprinkle over apples.

Bake one hour.