SHEILAH'S EASY WAYS TO ELEGANT COOKING

Turkey stuffed with Ritz crackers, ""Lazy Cook's Bouillabaisse"" with canned tuna, ""Sinful Potatoes"" made from half a pound of bacon, frozen hash browns, and a pound of Velveeta cheese . . . These are but a few of Sheilah's all-too-easy ways to elegance. Nearly all the recipes are truncated and bowdlerized and depend on the name of the dish to confer sophistication. The largely domestic array of dishes is spiced up with a selection of continental and exotic fare (satay, coq au via, tabouleh, risotto) whose relation to the country of origin, once Kaufmanized, is questionable. Not that we haven't all been guilty of using a bouillon cube in our beef stew, but we don't need Sheilah Kaufman to tell us how, and we wouldn't label it boeuf bourguignon. Calling blue cheese ""bleu"" cannot be anyone's idea of true elegance.