If little is more when it comes to cooking for you, here are other cookbooks you might want to order:

-It won't be published until April, but author Andrew Schloss has come up with a cookbook featuring recipes using only three ingredients, appropriately titled, "Cooking with Three Ingredients," published by Harper Collins Publishers. Check your local bookstore after April 10, and expect to pay about $20 for the book. Sample recipes include: "Caribbean Ginger Tomato Soup using condensed tomato soup, unsweetened coconut milk and fresh grated ginger; "Sirloin Steak with Balsamic Glaze" using sirloin steak, minced garlic and balsamic vinegar; and "Tuna Braised with Caramelized Onions," using olive oil, tuna steaks, and Vidalia onions.

-"The Four Ingredient Cookbook," and "More of the Four Ingredient Cookbook, by Emily Cale and Linda Coffee. Each book contains about 250 recipes using only four ingredients. If the books are unavailable at your bookstore, you may order them by mail by writing Coffee and Cale, P. O. Box 2121, Kerrville, Texas 78029. Each book costs $13.90 which includes tax, shipping and handling. If you order two or more copies of either or both books by mail, you can get a third copy of your choice free.

Following are samples of recipes in the "four-ingredient" books:


1 8-ounce package cream cheese, softened

2 packages Holland House¨ margarita mix

1/2 to 3/4 cup sugar

1 (8-ounce) carton frozen whipped topping, thawed

Beat cream cheese until fluffy. Add margarita mix and sugar and beat until smooth. Add thawed whipped topping and mix. Pour into graham cracker crust and freeze until ready to serve. Let set at room temperature 10 to 15 minutes before slicing pie.


2 pounds lean ground beef

1/2 pound sausage

1 (6-ounce) box Stove Top¨ stuffing

3 eggs

Mix all ingredients and shape into balls. Place on baking sheet. Bake at 350 degrees for 30 minutes. Serve in your favorite tomato or beef sauce for appetizer or entree. These freeze well.

Hawaiian Chicken

10 ounces frozen breaded chicken tenders

1 (10-ounce) jar sweet and sour sauce

1 (8 3/4-ounce) can pineapple tidbits, drained, juice reserved

1 (16-ounce) package frozen oriental vegetables

Prepare chicken tenders according to package directions. Place tenders in a large skillet. Add sweet and sour sauce, drained pineapple and vegetables. Cover and simmer 25 minutes or until vegetables are tender. If mixture gets dry while cooking, add some of the reserved pineapple juice, Serve over rice.

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