Peg Bracken was not your typical cookbook author. In fact, she famously hated to cook, and that’s precisely what made her 1960 book, “The I Hate to Cook Book,” a timeless classic. For over six decades, Bracken’s witty and relatable approach to cooking (or rather, avoiding elaborate cooking) has resonated with reluctant chefs and busy individuals alike. Even those who enjoy cooking find her humor irresistible, making this book a must-have addition to any kitchen library, purely for the laughs and surprisingly practical recipes. Today, we’re diving into one such recipe, chosen for its amusing name and straightforward simplicity: Dr. Martin’s Mix.
Meet Peg Bracken: The Anti-Chef Extraordinaire
A vintage paperback copy of “The I Hate to Cook Book” by Peg Bracken.
Peg Bracken’s genius lies in her unapologetically honest perspective. She wrote for those who viewed cooking as a chore, not a passion. Her book isn’t filled with gourmet techniques or complicated instructions. Instead, it’s packed with easy-to-follow recipes, often requiring minimal effort and time, all delivered with a generous side of humor. Bracken understood the everyday struggle of getting dinner on the table, and she offered solutions with a wink and a nudge. Her writing style is conversational, witty, and utterly charming, making “The I Hate to Cook Book” as much an entertaining read as a practical guide.
The Story Behind Dr. Martin’s Mix
The recipe we’re exploring today, Dr. Martin’s Mix, gets its name from a personal connection. As the original blogger humorously recounts, her husband selected this recipe due to his last name being Martin and his paternal grandfather being a doctor. It’s a delightful coincidence that adds a personal touch to this simple skillet dish. The anecdote about Dr. Martin mistakenly taking his grandsons to see “Midnight Cowboy,” thinking it was a Western, further adds to the charm and lightheartedness associated with this recipe. It paints a picture of a busy, perhaps slightly out-of-touch but lovable doctor, perfectly fitting with the cookbook’s humorous tone.
Dr. Martin’s Mix Recipe – Straight from the 1960s
Dr. Martin’s Mix is a testament to Bracken’s philosophy of simple, no-fuss cooking. It’s a one-pan meal designed for busy individuals – perhaps even busy doctors like Dr. Martin himself! The recipe calls for just a handful of ingredients and minimal preparation time, making it ideal for a quick and easy weeknight dinner.
Peg Bracken’s Original Recipe (as written):
Dr. Martin’s Mix 4-5 servings (It takes about seven minutes to put this together. Dr. Martin is a busy man).
Crumble 1 to 1 ½ pounds of pork sausage (hamburger will do, but pork is better) into a skillet and brown it. Pour off a little of the fat. Then add:
1 green pepper, chopped
2 green onions, (also called scallions) chopped
2 or 3 celery stalks, chopped
2 cups chicken consommé or bouillon
1 cup raw rice
1 tablespoon Worcestershire sauce
½ teaspoon salt
Dr. Martin then puts the lid on and lets it simmer at the lowest possible heat until he goes out and sets a fracture. When he comes back in about an hour, his dinner is ready.
Modern Cooking Notes
While the original recipe is straightforward, a few modern cooking adjustments can ensure perfect results. As noted in the original blog post, the cooking time might need adjustment. Checking the rice around 20-25 minutes is advisable to prevent sticking and mushiness.
- Sausage Choice: Pork sausage is recommended, and for a richer flavor, consider using Italian sausage (sweet or hot, depending on your preference). Ground beef or turkey are also viable substitutes for a leaner option.
- Rice Type: Regular long-grain white rice is likely what was intended. For a slightly nuttier flavor and texture, you could experiment with brown rice, but cooking time will need to be significantly increased.
- Bouillon/Consommé: Chicken broth or stock can easily replace consommé or bouillon for convenience.
- Vegetable Variations: Feel free to add other vegetables you have on hand. Diced carrots, onions, or even frozen peas would work well.
- Seasoning: Taste and adjust seasoning as needed. You might want to add a pinch of black pepper or a dash of your favorite herbs.
More Than Just a Recipe: The Humor of “The I Hate to Cook Book”
Dr. Martin’s Mix is more than just a recipe; it’s a glimpse into the charm and wit of “The I Hate to Cook Book.” Peg Bracken’s humor is woven throughout the entire book, making even the simplest recipes enjoyable to read. Her relatable anecdotes and humorous asides turn cooking from a daunting task into a lighter, more manageable activity. This cookbook is a celebration of practicality and a gentle rebellion against the pressure to be a perfect home cook. It’s a reminder that delicious, satisfying meals don’t have to be complicated or time-consuming.
In conclusion, Dr. Martin’s Mix is a delightful recipe that embodies the spirit of “The I Hate to Cook Book” – easy, practical, and infused with humor. Whether you’re a seasoned cook or someone who, like Peg Bracken, claims to hate it, this recipe is worth trying for its simplicity and tasty results. And if you’re looking for a cookbook that will make you laugh while you cook (or decide to order takeout), “The I Hate to Cook Book” is a must-read.
