Florence Henderson's Short-Cut Cooking: America's Favorite Mom Helps You Get Dinner On The Table Fast - Hardcover

Most of the 125-plus dishes in this book, the companion to Henderson's similarly titled public television show, take 10 to 15 minutes to prepare and 10 to 15 minutes to cook. The recipes are clearly written, then amplified by shortcut cooking tips that follow them. These tips provide information about measuring ingredients (a one-pound eggplant equals three to four cups, cubed), steps to prepare ahead, ways to cut time even more, and particular equipment to streamline work. (Even this reviewer never thought of using an egg slicer to slice mushrooms.)

The recipes cover everything from starters to desserts. They include a range of simple ethnic dishes such as Tomato Bread Soup, an easy version of Tuscan Ribollita, Mexican Turkey and Bean Enchiladas, Japanese-style Mushroom Miso Soup, and a classic French Salad Niçoise, complete with instructions for making hard-boiled eggs. Moist Banana Carrot Muffins, Grilled Squash and Peppers, snappy Chicken and Pasta Diavolo (made with boneless chicken breasts), and drop-dead Chocolate Bread Pudding are other dishes to enjoy.

In sum, this solid book stands on its own merits for time-pressed cooks. --Dana Jacobi

Here's a great little accompaniment for any number of fish recipes. Just whip it up with some of the prepared ingredients you should keep in your pantry. Use it as a dip too!

MAKES ABOUT 3/4 CUP

cup mayonnaise (regular or low-fat)

1 tablespoon prepared mustard

1 tablespoon fresh lemon juice

Dash of Worcestershire sauce

1 tablespoon pickle relish, well drained

2 tablespoons capers, well drained

1 tablespoon minced scallion whites

Freshly ground black pepper

Dash of hot pepper sauce

1. In a glass bowl, mix together the mayonnaise, mustard, lemon juice, Worcestershire sauce, relish, capers, and scallions.

2. Add the pepper and hot pepper sauce to taste. Blend gently. Cover and chill until ready to serve.

SHORT-CUT TIPS SUBSTITUTION: If you don't have any pickle relish, simply mince some dill pickles and proceed with the recipe as directed.

Step Saver: If you need just a little juice from a lemon, pierce it with a fork and squeeze out the desired amount. Then return it to the refrigerator.