"I have written this cookbook for convenience in the home and away, and to help busy people spend little time in preparing meals, and cleaning up afterwards."


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-About the Author- I have written this cookbook for convenience in the home and away, and to help busy people spend little time in preparing meals, and cleaning up afterwards.

Whether in the office all day, yachting, skiing, schooling, golfing, enjoying the countryside in your RV, traveling throughout the world in housekeeping or timeshare units, relaxing with a good book in front of the fire, or doing whatever pleases you, you can enjoy the benefits of good cooking all in one pot, using fresh ingredients thereby producing good healthy meals. Included in this book are hearty dinners such as soups and stews to be enjoyed after a rugged day outdoors, skiing, or snowmobiling, or lighter easier meals after a good round of golf, or a long day of traveling.

Most one pot cookbooks call for ingredients such as canned chicken, meats and vegetables. I feel that even cruising yachtsmen reach a supply port within a few days, and can shop easily in supermarkets, or general stores for fresh meats and vegetables. I learned to cook this way myself during the summers when my husband and I lived on board our sailboat, to conserve fuel and water, while working in a small galley with little space for storage. Cooking like this also afforded me more time during the rest of the year to recreate, travel, and enjoy the day without the pressure of thinking of producing a meal. I hope you enjoy the benefits of this book.

250 RECIPES PLUS 8 PAGES
OF HELPFUL HINTS.

-MARY JANE DOUGLASS

Free Recipes

SHRIMP WITH PEA PODS
1/4 cup Soy Sauce
1 lb. Shrimp, peeled and cleaned
4 tbsp. Dry Sherry
1/2 lb. Fresh Pea Pods, or 2 pkg.
1/2 cup Chicken Broth
frozen pods, defrosted 2 tsp.
Ginger, minced
3 Scallions, cut into 1" pieces
2 tbsp. Cornstarch
1 (8 oz.) can Water Chestnuts, sliced
1/4 c. Oil
1 sm. can Bamboo Shoots

** Combine soy sauce, sherry, broth, ginger and cornstarch. Set aside. Heat oil. Add shrimp, pea pods, scallions, water chestnuts and bamboo shoots. Stir fry over high heat quickly 3.4 minutes or until the shrimp are pink. Stir the soy sauce mixture and add to the shrimp. Cook until the sauce thickens, stirring constantly. Serve on Chinese noo-dIes. Serves 4. This recipe is also good with chicken.

BEEF STROGANOFF with NOODLES

3/4 lb. Wide Egg Noodles
2 lb. Boneless Sirloin, cut into 2 1/2x1/4" strips
1/2 cup Flour (more if needed)
1 tsp. Salt
1/4 tsp Pepper
1/3 cup Oil
1 lge. Onion, sliced
3/4 lb. Fresh Mushrooms, cleaned and sliced
1 1/2 cups Beef Broth
1/2 tsp. Dried Sweet Basil, crushed
1/2 tsp. Paprika
1 1/2 cup Sour Cream

**Cook noodles according to directions to desired doneness. Drain and crisp in cold water. Coat meat with a mixture of flour, salt and pepper. Brown meat and onions in oil, adding more oil if needed. Add mushrooms and broth Bring to a boil. Add basil and paprika. Cook about 30 minutes until meat is done to taste. Slowly mix in sour cream until mixture is slightly thickened. This ia also a matter of taste. Blend well. Mix in noodles and heat, or serve over hot cooked noodles. Serves 4-6.