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88 FRIDAY, OCT. 30, 1987

Preteen Kids In
The Kitchen

GLORIA KAUFER GREENE

6718

Empire Fresh Cooked

•

oday my oldest son,
Dylan, celebrates his
twelfth birthday.
Severalweeks ago, in plann-
ing this special occasion,
Dylan said it would be fun to
spend part of the day cooking
a few of his favorite foods. (To
his good fortune, he happens
to have a school holiday to-
day.) Over the past few years,
Dylan has become versatile
and handy enough in the kit-
chen to prepare entire meals
for himself, and sometimes
also (when's he's feeling
generous) for his younger
brothers. He has made his
own school/camp lunch since
he was in third grade.
I've been delighted that my
interest in cooking has rubb-
ed off, and that Dylan is the
proverbial chip-off-the-old-
block. In our household, it's
practically impossible to
avoid my constant culinary
experimentation, and Dylan
has proved to be an en-
thusiastic student as well as
an able assistant.
Giving preteens some in-
dependence in the kitchen
can certainly be a conve-
nience, and it may actually
become a necessity in some
households when parents
must work late. Most
youngsters can handle the
responsibility if you first take
the time to teach them essen-
tial safety rules and a few
culinary skills.
Let the kids make their
first attempts with foods that
require no cooking or cutting,
and gradually encourage
them to try more difficult
tasks. Many preteens are
quite capable of using a
microwave oven for doing
brief cooking, such as melting
cheese for mini-pizzas, and.
it's less likely to cause
mishaps than a regular oven
or range.
Following are some recipes
given to me by Dylan, Ian,
Shana and Merrill for a few of

their favorite foods the way
they like to prepare them.

DYLAN'S "GRILLED"
CHEESE SANDWICH

Because Dylan was hesitant
to use a skillet to cook a grill-
ed cheese sandwich in the
usual manner, he worked out
the following technique on his
own.
Toast two pieces of whole
wheat bread in a toaster oven
(or toaster). Spread them
lightly with butter or
margarine. Put one slice,
butter-side down on a plate.
Top with two or three slices of
American cheese. Put the
second piece of bread on top,
with the butter-side up. Heat
the sandwich in a microwave
oven on "high" for about 30
seconds or until the cheese
and butter melt.

DYLAN'S NACHOS

Spread tortilla chips on a
large plate. Use a small,
hand-held Mouli Grater to
grate Cheddar cheese over
the tortilla chips. If desired,
slice some pitted black olives,
and sprinkle them over the
top. If you like spicy hot
nachos, sprinkle a few cann-
ed chopped chili peppers on
top. Heat in a microwave oven
on "high" for about 1 minute
or until all the cheese melts
and is bubbly. If you don't
mind sharing the nachos,
take them out of the oven and
let the wonderful aromas fill
the house. If you don't want to
share them, eat them fast!

DYLAN'S EASY
CHICKEN NUGGETS

Cut about 1 pound boned
and skinned chicken breasts
into small squares (about 1
inch). Sprinkle the chicken
pieces lightly with salt and
pepper. In a large skillet over
medium-high heat, melt
about 1 to 2 tablespoons
paieve margarine. When it is
hot, add the chicken pieces
and stir them a lot until they
are lightly browned on all
sides and cooked through. (It
only takes a few minutes.)