THE KITCHEN SINK COOKBOOK by Karine & Others Eliason


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The title explains at least part of the intention here--to use everything leftover, laying idle in a cabinet, or taking up space in the freezer. Also included are recipes which can be made in advance and refrigerated or frozen, recipes made in large quantities so there will be enough left to concoct other dishes (which can in turn be frozen) and a section on uses for ""abundant produce."" It is a time- and money-saving handbook, designed particularly for large families, who would benefit most from these kitchen economics. Recipes range from the novel to the mundane. Included in the latter category are such basics as Green Beans with Almonds, Potato Salad for a Crowd, Marinated London Broil, Ribbon Salad (the gelatin variety, which is well represented), and Chicken Kiev. But in general, the authors score points for imagination; it is a book that is full of ideas. Some noteworthy offerings are Lemon Pot Roast, Cathy's German Sauerbraten with Gingersnap Gravy, Pretzel-Crust Salad, Turkey Bon Bons (cranberry sauce in the center). Two recipes which epitomize the theme are A-Z Bread, which calls for two cups of cooked or uncooked canned fruits or vegetables purged together; and Kitchen-Sink Cookies, which make use of almost anything left over: cooked cereal, tossed green salad, cooked pasta, muffins--whatever. From the authors known as the ""mix ladies,"" due to their two popular books on homemade food mixes, comes yet another tome on how to be an efficient cook; recommended for those with this goal in mind.

Pub Date: March 1st, 1986
Publisher: HP Books