Say goodbye to ‘if it’s Tuesday, it must be hash’

Wednesday, Oct. 30, 1996 | 11:59 a.m.

IS YOUR KITCHEN in a rut? Does it have a cycle of dishes shorter than any hash house? Trying to decide what to make for dinner has defeated many a good intention, but don't fret, help is at hand.

Two "ordinary homemakers" have come to the aid of any home cook who has ever wondered what to cook for dinner.

"A Dinner a Day: Complete Meals in Minutes for Every Weeknight of the Year" by Sally Sondheim & Suzannah Sloan (Warner, $18.99) offers complete dinner menus, shopping lists, and a promise that by following their instructions tasty, wholesome meals can be on the table in an hour or less.

Sondheim and Sloan developed the concept out of their own needs. Both were working homemakers who rushed home each day to prepare meals for their families. The techniques they developed to create meals that were nutritious, tasty and within their food budgets inspired "A Dinner a Day."

Menus complete with shopping lists are included for each week. All the recipes are for a family of four. They are easily made with readily available ingredients. They're basic fare, but not boring.

Will every family like all of the menus? Probably not, but there's so much to choose from in this handy volume, never again will the kids know what day it is by what they're eating for dinner.

The following menu, which serves four, is from the month of October.

Equipment

Large covered skillet

Medium covered skillet

Double boiler

Large covered saucepan

Small saucepan

Steamer insert

Large bowl

Medium bowl

2 shallow bowls

Strainer

Assorted kitchen knives

Measuring cups and spoons

Assorted cooking utensils

Waxed paper

Mallet

Countdown

1. Assemble the ingredients and equipment

2. Do Step 1 of the Midtown Decadence

3. Do Steps 1-2 of the Trumped-up Rice

4. Do Step 2 of the Midtown Decadence

5. Do Step 1 of the Brooklyn Beans

6. Do Steps 1-7 of the Manhattan Chicken.

7. Do Steps 2-3 of the Brooklyn Beans.

8. Do Step 3 of the Trumped-Up Rice.

9. Do Step 3 of the Midtown Decadence.

Manhattan Chicken

1 (9-oz) pkg frozen chopped spinach

1 small onion

1/2 lb fresh mushrooms

1 clove garlic

4 boneless, skinless chicken breast halves

1 egg

3/4 c. seasoned bread crumbs

Seasoning to taste

2 Tbs regular or light vegetable oil

2 Tbs butter

1/2 tsp ground nutmeg

4 slices regular or low-fat Swiss cheese

ethird c. dry white wine (or nonalcoholic white wine or chicken broth)

1. Set the package of spinach in a medium bowl of hot water to thaw.

2. Peel and chop onion. Wash, pat dry, trim and slice mushrooms. Peel and mince garlic. Drain spinach.

3. Place the chicken breasts between sheets of waxed paper and pound them with the side of a mallet to a quarter-inch thickness.

4. Lightly beat egg in a shallow bowl. Place bread crumbs in a second shallow bowl and season to taste. Dip the chicken breasts in the egg and then dredge them in the bread crumbs to coat.

5. Heat the oil in a large skillet. Add chicken and cook until it is lightly browned, about 3 minutes per side. Remove and cover to keep warm.

6. Melt butter in the skillet. Add the onion and saute it for 2 minutes. Add mushrooms and garlic and saute until mushrooms are tender, about 5 minutes. Add spinach and nutmeg. Season to taste. Mix well and cook until the mixture is heated through, about 3 minutes.

7., Remove the mixture from the skillet. Return chicken to the skillet, and place a quarter of the mushroom-spinach mixture on each breast. Top with a slice of cheese. Add the wine, cover and cook until the cheese is melted and the chicken is tender, 6 to 7 minutes.

Trumped-Up Rice

3 scallions

2 Tbs butter

1 c. long-grain white rice

1 tsp saffron threads

1/4 c. water

1 (14 1/2 --oz) can chicken broth

1/4 tsp ground allspice

1. Trim and chop the scallions. Melt butter in a medium skillet and saute scallions for 1 minute. Add rice and saute for 3 minutes more.

2. Stir saffron into water in the top of a double boiler. Add the rice mixture, broth and allspice. Bring water to a boil in the bottom of the double boiler, reduce heat, cover and simmer until all the liquid is absorbed and rice is tender, 30 to 40 minutes.

3. Fluff rice before serving.

Brooklyn Beans

1 lb green beans

4 tsp butter

1 tsp Worcestershire sauce

1 tsp lemon juice

Seasoning to taste

1 tsp grated fresh lemon peel

1. Trim and string the green beans and cut them diagonally into 1-inch pieces.

2. Bring water to a boil in a large saucepan. Place a steamer insert in the saucepan, add beans and steam until crisp-tender, about 5 minutes.

3. Drain beans. Melt butter in the saucepan. Add Worcestershire sauce and lemon juice. Season to taste. Return the beans to the saucepan and stir to coat. Heat through, 1 to 2 minutes. Garnish with grated lemon peel.

Midtown Decadence

3 oz semisweet chocolate chips

1 (14-oz) can regular or low-fat sweetened condensed milk

1/2 tsp rum extract

1/2 tsp vanilla extract

1 (8-oz) container frozen whipped topping

Chocolate sprinkles

1. Melt the chocolate chips in condensed milk in the small saucepan, stirring until smooth. Remove the saucepan from the heat. Stir in rum and vanilla extracts. Place the mixture in a large bowl and chill in the freezer for 10 minutes.

2. Remove the chocolate mixture from the freezer. Reserving half the whipped topping, fold the remainder into the chocolate mixture, and pour into individual dessert dishes. Refrigerate for at least 20 minutes.

3. Garnish the bowls with the reserved whipped topping and chocolate sprinkles.

MURIEL STEVENS is the SUN food, wine and travel editor. You can reach Muriel via e-mail at muriel@lvsun.com.