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Many of you know that I like to cook and bake...I just don't like the "cleaning-up" part! I especially like to bake from "scratch", but as I've gotten older, which is happening, thank goodness, I like to use recipes that have fewer ingredients. Could it be that I'm not sure if I've added an ingredient to whatever I'm making? (If you are a younger homemaker...just wait!) I've found a way, to eliminate the problem. When I'm baking I put all the ingredients on the cupboard in the order given in the recipe. As you use them, put the item back in the cupboard or fridge. Works for me.

About ingredients. I have a "Four Ingredient" cookbook that I use now and then. So, it's recipes from that cookbook. You may notice a lot of the recipes do not include seasonings as one of the ingredients. It will say, "season to taste" unless there is a specific spice or herb the recipe calls for.

How about a meal from a salad through dessert with four ingredients in each category.

APPLE COLESLAW

1 medium unpeeled apple, cored and diced

1-8 oz. can crush pineapple, drained well

1/4 c. + 2 T. fat free mayo - can use regular mayo if you wish

In a medium bowl, combine all ingredients, cover and refrigerate 1 hour or more before serving.

Makes 4 servings.

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OVEN  BAKED RITZ

CHICKEN

6 boneless, skinless chicken breasts

3/4 c. plain yogurt

1/4 t. pepper

1 box Ritz crackers, crushed into fine crumbs - see note

Put yogurt in a small, flat container. Combine crackers and pepper in another container. Dip chicken in yogurt, then dredge chicken, on both sides in crumbs. Put chicken in a sprayed 9x13-inch baking pan. Bake uncovered at 350 degrees for 30 minutes; turn chicken and bake additional 30 minutes. Note: How many crackers are in a box? Dump them out of the box on the counter, count them, take half the crackers and crush them. Write the amount of crackers used on this recipe and you're all set for next time.

Serves 6.

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M-m-m-m... you'll like this veggie

PEACHY CARROTS

1/3 c. peach jam

1 T. margarine or butter, melted

1 lb. pkg. carrots, peeled, sliced 1/2-inch thick, cooked until tender, drained

Pinch of salt - optional

In a medium saucepan combine margarine and jam. Add a pinch of salt if you wish. Fold in carrots. Heat over low heat until carrots are heated thoroughly, stirring occasionally.

Makes 6 servings.

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Make good use of your oven and bake the chicken and this cake recipe at the same time. Serve the cake later.

LEMON CAKE

1 reg. size lemon with pudding cake mix

4 eggs

2/3 c. canola or vegetable oil

1 c. 7-Up

Lemon glaze - recipe follows

In a large mixing bowl, combine eggs with cake mix, one egg at a time. Add oil and beat for 3 minutes on medium speed. Slowly add 7-Up, and beat 1 minute on medium speed. Pour into greased and lightly floured 9x13-inch baking pan. Bake 30-35 minutes at 350 degrees. Do not cool completely before frosting cake.

Makes 12-15 servings.

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LEMON CAKE

1/2 c. butter or margarine, melted

2 c. powdered sugar

6-7 T. 7-Up

1/2 t. lemon extract or 2 T. lemon juice - see note.

Combine all ingredients and spread over warm cake. Makes enough to frost 1-9x13-inch cake.

Note: If using lemon juice, add a bit more powdered sugar to get the right consistency.

TFD: When someone sings his/her own praises, he/she always gets the tune too high. Today is Flag Day. Be sure to fly our beautiful red, white and blue flag.

Correction: In last week's Shoestring Chicken Salad, it should be 1/4 c. sour cream instead of 3/4 c. and 1/2 c. salad dressing instead of 1 c.

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