Simple Southwest Cooking

I don't like to cook! There, my admission is out there, and I'm feeling a certain sense of relief. I just don't have the time, patience or energy to cook, especially since I spent years cooking for a very large family. And we all know that many children aren't particularly impressed with any type of cuisine that doesn't include peanut butter, hot dogs or macaroni and cheese. So it was with some hesitation that I decided to review a cookbook. Judy Walker, the former food writer for The Arizona Republic and The Phoenix Gazette, has written a cookbook that even I can enjoy. The recipes are simple, use ingredients that are in most grocery stores, they don't sacrifice flavor for convenience and they can be prepared in twenty minutes or less. And we can use the microwave oven, slow cooker or food processor to cook them. The chapters include appetizers, soups and salads, side dishes, main dishes, breads and brunch dishes and desserts. I particularly liked that Walker includes tips to simplify cooking meals and an exhaustive list of ingredients for a well-stocked kitchen. My favorite recipes from Walker's book are: Ajo Mushrooms, Country America's Southwest Salad, Killer Cornbread and Sausage Dressing, Skewered Chicken (it's yummy and quick), Easiest Chicken Enchilada Casserole Ever, Colorful Cornbread, and the scrumptious Pumpkin Pie Cake! I know my husband is secretly hoping other cookbooks cross my desk in the future. I know because his mouth begins to water when he sees the UPS driver arrive with packages of books. Note: The colorful illustrations by Monte Varah are beautiful and add much to this attractive cookbook.