Quick, convenient meals don't have to be frozen or canned
''If there are teen-agers in the family, give them food they like,'' says Julie Dannenbaum, cooking teacher and writer. ''Promise them good food, like crispy chicken wings and baked hot-fudge pudding for dessert.''
All the recipes in her new cookbook take less than an hour, but she urges people to go their own pace.
Mrs. Dannenbaum believes strongly in fresh ingredients: ''People should learn to trust the taste of fresh foods.
Her newest book is ''More Fast & Fresh'' (Harper & Row, $14.95).
Julie Dannenbaum is an established cooking-school teacher with classes in Philadelphia and Italy. Here are some of her recipes:
Crispy Chicken Wings 2 eggs, beaten 1 cup flour Salt and pepper to taste 3/4 cup milk 12 to 16 chicken wings 1 cup fine bread crumbs Fat for frying Lemon wedges
Beat together eggs, flour, salt, pepper, and milk. Dip chicken wings in batter and roll in crumbs. Heat fat 2 inches deep in pan to point of smoking. Fry wings, 2 at a time, 5 to 7 minutes. Serve with lemon wedges.
Note: For my taste, the wings are the best part of the chicken. The wing tips may be removed, but it's not necessary.
Carrots Steamed in Foil 12 to 16 thin carrots, peeled and trimmed 1 tablespoon butter 1 tablespoon chopped parsley, mint, or dill Salt and freshly ground pepper to taste
Place carrots on a piece of aluminum foil with butter on top. Sprinkle herb over all and season with salt and pepper.
Fold foil into a tight package and place in oven on rack preheated to 375 degrees F. Bake 15 minutes.
Open package and test with knife tip. They should be tender-crisp. Serves 4 to 6.
Try doing other vegetables in foil: parsnips, turnips, baby white onions, small potatoes.