National Men Make Dinner Day - Cook a meal even if you cant flush a toliet

November 5, 8:24 AMSF Holidays ExaminerCarol Hilker

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National Men Make Dinner Day is the first Thursday of every November

When a man makes dinner, it is considered a sign that he is doing something special, after all in common stereotypes, men do not really do the dinner-making.  It could be argued that some of the best chef's are men;  but even the best of chefs, (male and female), by the time they get home after a long day of cooking, don't even want to come near the kitchen.  It's very likely  Bobby Flay and Eric Ripert will be spending National Men Make Dinner Day cooking for their wives also.

According to menmakedinnerday.com, National Men Make Dinner Day only pertains to men that DON'T do the family cooking and who:

• help with household chores
• have a sense of humour and are a great all-around guy
• love his wife/girlfriend, kids and pets
• …BUT NEVER LEARNED HOW TO COOK, and is somewhat afraid of the idea.

National Men Make Dinner Day is officially celebrated on the FIRST THURSDAY OF EVERY NOVEMBER.  So for all you men who can barely flush a toliet or do your own laundry, this is a great man-tested recipe for National Men Make Dinner Day.   In honor of the bizarre holiday, make your own dinner for your family.  These recipes are courteous of Anthony Rubinas, who is the man who makes dinner in our household every day.

What to Cook:

Classic Lipton Roast, Cheesy Casserole and  Baked Apples

The Roast

• The Classic Lipton Roast
• 2.5 Eye of round or bottom round Roast
• 1 can of cream of mushroom soup
• 1 envelope of Lipton Soup Mix
• 1/4 onion - chopped (red, yellow or white is fine)
• Carrots and Potatos to roast alongside for flavor

1. Preheat oven to 450 F.
2. Mix onion soup mix with mushroom soup mix.
3. Place roast on big, (HUGE) piece of tinfoil that is covering a roasting pan or at the very least, a cookie sheet, and pour soup mix around it.
4. Add the potatos, carrots and onion.
5. Make a tent around the roast with the foil (pretend you and your roast are going camping), and seal tightly.
6. Roast one hour per pound for medium rare.

Cheesy Potato Casserole

• 1 1/2 frozen hash browns, thawned
• 1/ 2 cup (12oz) of  melted butter or margarine
• 1 c. sour cream
• 1 -10 3/4 oz can of chicken soup
• 1 1/2 cups of shredded chedder cheese
• Corn flake crumbs, potato chip crumbs or cracker crumbs
• 2 Tablespoons of melted butter

1. Preheat oven to 350
2. Mix together potatoes, butter, sour cream, soup and 3/4 cup of cheese. 
3. Spread in 13x9 inch pan. 
4. Top with remaining cheese, corn flakes/chips/crackers and butter.
5. Bake 45 minutes - 60 minutes until golden and bubbley.

Baked Apples

• 4 large good baking apples, golden delicious work best, although just about any apple bakes well.
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 cup chopped pecans (optional)
• 1/4 cup chopped raisins
• 1 Tbsp butter
• 3/4 cup boiling water

1. Preheat oven to 375°F.
2. Wash apples. Remove cores to 1/2 inch of the bottom of the apples. It helps if you have an apple corer, but if not, you can use a paring knife to cut out first the stem area, and then the core. Use a spoon to dig out the seeds. Make the holes about 3/4-inch to an inch wide.
3. In a small bowl, combine the sugar, cinnamon, currants/raisins, and pecans. Place apples in a 8-inch-by-8-inch square baking pan. Stuff each apple with this mixture. Top with a dot of butter (1/4 of the Tbps).
4. Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but not mushy. Remove from the oven and baste the apples several times with the pan juices.
5. Serve warm with vanilla ice cream on the side.

Makes 4 servings.

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