E6 family dinner from E1


develop any real strategies, un- like her mother and many others of that older generation. “I don’t know why I hadn’t followed her lead earlier,” says Balch. Once she did, she no longer needed a pan- try full of exotic ingredients or a raft of involved recipes.Following a simple plan of plain meats and vegetables, she could cook with- out making dinner into a produc- tion.


Whenshe was raising four kids


MG EE Strategies for the family meal


in Cheverly, Doris Deegan had a straightforward strategy: She made a big weekly shopping trip to stock up, and she always cooked double what she needed, producing one meal for dinner and one for the freezer. She made meatballs, chili, chicken dishes, goulashesandpastas with vegeta- bles. Even when her kids started


getting into soccer and the eve- ning schedule became more diffi- cult to maintain, she made sure her family satdownto eat. “It was


a struggle,” said Deegan, 72, “but I came from an Italian family, and this was what we did.” In Fort Washington, when


Kathy Connor’s seven kids got hooked on competitive swim- ming, she fed them in shifts, working around their practice schedules. Connor, 71, who worked full-time,madesuch fam- ily favorites as hamburgers, hot dogs, Swiss steak, spaghetti and stewed chicken over and over again. And she guaranteed the kids would eat what they were


KLMNO


served by employing a simple strategy: “I fed them when they were hungry,” she said. That meant the children ate a very basic meal at 5, and she added salads and more complicated sauces for her and her husband to eat in the “parent meal” later. Kay Barto worked as a teacher


in Detroit, meaning she got home early enough to prepare dinner for her seven children. “Mom made the best spaghetti, goulash, paprikash chicken and stuffed green peppers,” says son Steve, 51, a McLean-based financial advis- er.


But to pull that off night in and night out, Barto,now78, needed a


plan. On Saturdays, “I sat down and planned out the menu, then I’dmake a list,” she says. “I did feel a little robotic, but this was my life. I hadmy job andmy family to take care of.” She also employed the cook-one-night, reheat-the- next strategy, turning beef roast into a second meal of barbecue beef and leftover pork into a quick chop suey. A looser approach can be just


as useful. When Sue Koonce, 76, ofMcLean raised four children in Louisiana, she didn’t plan a week- ly menu so much as project a list of possibilities. But she always bought enough food to get the family through the week. “I had a


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routine ofwhat kinds of thingswe were going to eat — beans, pork and the like — but no set menu,” she says. Koonce was a homemaker, but


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When we have a stocked pan-


try and easy, crowd-pleasing reci- pes, there arenolast-minute deci- sions, no hand-wringing over what we should or shouldn’t have for dinner. Stop by Koonce’s house today, and she’d be ready to serve something pretty quickly, thanks to her reliance on pre- cooked meals. “I always keep something like a Cajun pasta cas- serole in the freezer,” she says. LikeConnor, she believes in the


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power of an appetite to build interest in a meal. When the kids begin asking for food, hold off on the snacks and start chopping. “When they smell dinner cook- ing,” she says, “they’ll be more excited if they are hungry.”


Sedgwick, a former Food section recipe editor, writes the weekly Nourish column about healthful recipes. She can be reached at food@washpost.com.


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Newton-ChardonnayUnfiltered ..41.99 Nobilo-SauvignonBlanc ...........9.97 OpusOne ........................179.99 Patz&Hall-ChardonnayNapa ...31.99 Ravenswood-Vintner'sZin,Cab,Mer .....6.97 Raymond-CabernetNapaRes ...24.99 RedDiamond-Cabernet ............6.97 RedDiamond-Merlot ..............6.97 Ridge-ZinfandelLyttonSprings ...27.99 RodneyStrong-Cab,MerSonoma..14.97 RodneyStrong-ChardSonoma ....9.97 Rosemount-Shiraz,Shiraz/Cab .....7.97 Ruffino-Chianti RisDucaleGold ..32.97 Ruffino-Chianti RisDucaleTan....19.97 SantaMargherita-Pinot Grigio ...18.97 Sebastiani-CabernetSonoma ....13.97 SilverOak-CabernetNapa........89.99 Simi-CabernetAlexanderValley ..17.97 Simi-ChardonnaySonoma .......12.97 SmokingLoon-Chard,Merlot .......6.97 Sonoma-CutrerChardSonoma ..17.97 StFrancis-Cabernet ..............12.97 Stags'LeapWinery-CabNapa ...39.99 Stag'sLeap-WineCelCabArtemis .....39.99 SterlingVintner's-Cab,Merlot ......8.97 Sterling Vintner's-Chardonnay .....8.47


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Barton-Vodka 1.75L............................9.99 Belvedere 1.75L.................................49.99 Belvedere 750ml................................28.99 Burnett's-Vodka 1.75L .....................11.99 Ciroc 750ml .........................................28.99 Firefly-Sweet Tea Vodka 1.75L......27.99 Fleischmann's-Vodka 1.75L .............9.99 Gordon's-Vodka 1.75L......................12.99 Grey Goose 1.75L..............................46.99 Grey Goose 1L ...................................33.99 Ketel One 1.75L..................................37.99 McCormick-Vodka 1.75L ................10.49 Popov 1.75L.........................................10.99 Rikaloff-Vodka 1.75L...........................8.99 Stolichnaya 80 1.75L.........................33.99 Svedka 1.75L.......................................19.99 Three Olives 1.75L.............................23.99 Rum


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InverHouse1.75L...................................13.99 J&B1.75L................................................31.99 JohnnieWalker-Black1.75L................59.99 JohnnieWalker-Black750ml...............25.99 JohnnieWalker-Blue750ml...............179.99 Macallan-12YrSingleMalt750ml......46.99 Scoresby1.75L.......................................29.99 Bourbon


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Canadian-LTD 1.75L..........................10.99 Canadian-Mist 1.75L........................14.79 Canadian-Rich and Rare 1.75L.....12.99 Crown Royal 750ml...........................21.99 Jameson 1.75L...................................35.99 Jameson 750ml..................................22.99 Seagram's-7 1.75L............................14.99 Seagram's-VO 1.75L.........................17.99 Windsor Supreme 1.75L .................11.99


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MICHAEL TEMCHINE FOR THE WASHINGTON POST


and Pepper Jack 6 to 8 servings


This dish isn’t for dieters, but


it is a crowd pleaser that can be prepared in the morning and baked at night. The recipe calls for cooked chicken, so you can dine virtuously the night before on grilled, roasted or broiled chicken and splurge the next night on this. If the adults in the house find


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mac and cheese bland, this will change their minds. The pepper Jack is spicy and full-flavored — so spicy, in fact, that it’s best to use half Jack and half mild ched- dar. If you like your food really hot, use all pepper Jack. MAKE AHEAD: The dish


can be prepared up to 12 hours in advance and refrigerated be- fore baking. Place the refrigerat- ed pan, covered with foil, in a cold oven, set the oven to 350 degrees and begin baking. After 30 minutes, remove the foil and bake for 15 to 20 minutes, until the dish is bubbly around the edges and starting to brown. From Nourish columnist Steph- anie Witt Sedgwick.


INGREDIENTS


· 8 ounces dried fusilli or rotelle (corkscrew) pasta · 3 tablespoons unsalted butter · 4 tablespoons flour · 2 to 2 1/2 cups low-fat milk, warmed · 1/8 teaspoon salt


· 4 ounces pepper Jack cheese, grated (1 cup)


· 4 ounces mild cheddar, grated (1 cup)


· 8 ounces cooked white-meat chicken, cut into stubby matchsticks 1 inch long, 1/2 inch thick (2 cups)


STEPS


· Preheat the oven to 350 degrees. Spray a 9-by-13-inch baking dish with nonstick cooking oil spray.


· Cook the pasta according to the package directions; drain. Transfer to a large bowl.


· While the pasta cooks, prepare the cheese sauce: Melt the butter in a medium saucepan over medium heat; add the flour and whisk to combine. Cook for 1 minute, stirring. Add 2 cups of the warm milk and the salt, whisking to combine. Bring the mixture to a boil, then reduce the heat to low. Slowly add all of the Jack cheese and 3/4 cup of the cheddar cheese, stirring to incorporate. If the sauce is too thick, whisk in the remaining 1/2 cup of milk.


· Pour the cheese sauce over the cooked pasta and add the chicken; stir to combine. Transfer to the prepared dish and sprinkle with the remaining 1/4 cup of cheddar. Bake for 25 to 30 minutes, until the edges are bubbling and the top is starting to brown. If you want a browner top, broil for 2 to 3 minutes.


· Let rest for 10 minutes before serving.


NUTRITION: | Per serving (based on 8): 350 calories, 22 g protein, 28 g carbohydrates, 16 g fat, 9 g saturated fat, 70mg cholesterol, 270mg sodium, 1 g dietary fiber, 1 g sugar


Recipe tested by StephanieWitt Sedgwick; e- mail questions to food@washpost.com


Baked Pasta With Chicken


CFW-10-0830-BS-FP


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