Poultry

Apricot-Picante Chicken

1/2 cup All-purpose flour 1 tsp Salt 1/4 tsp Pepper 1/4 tsp Paprika
6 Chicken breast halves, boneless/skinless 3 Tbsp Vegetable oil
1 jar (16 oz) Picante sauce (I used mild) 12 oz Apricot preserves 6 oz Pineapple/orange juice

• In a shallow bowl, combine the first four ingredients. Add chicken; turn to coat.
• In a skillet, brown chicken in oil; drain.
• Stir in picante, preserves, and juice; bring to a boil.
• Reduce heat; simmer, uncovered, for 15-20 minutes and meat juices run clear.
• Serve over rice.

  NOTE: If you want a thicker sauce use salsa instead of the picante. Yield: 6 servings

Chicken Skillet Ole

1/2 lb Cubed Chicken breast 1 Tbsp Olive or vegetable oil
1/2 cup each: Chopped onion Bell pepper Red pepper Celery
2/3 cup Salsa 1/2 tsp Dried thyme 1 tsp Chili Powder 1/2 tsp Dried Oregano 1 (16 oz) can Black beans, drained

• In large skillet, saute chicken in oil until no longer pink.
• Add vegetables, and saute until crisp/tender.
• Combine salsa with spices and black beans.
• Stir into chicken and vegetable mixture.
• Serve over cooked rice.
• Serves 2.

Chicken Chicken With Raspberry Sauce

1 cup Fresh or frozen Raspberries
1 tsp Finely shredded orange peel 1/2 cup Orange juice 1/2 tsp Chicken bouillon granules 1/8 tsp Ground nutmeg 1/8 tsp White or black pepper
4 medium Boned skinless Chicken Breast halves (12 oz total)
2 tsp Cornstarch 1 Tbsp Cold Water

• Thaw raspberries if frozen; set aside. In a large skillet combine orange peel, orange juice, bouillon granules, nutmeg, and pepper. Bring to boiling; reduce heat. Add chicken. Cover and simmer 15 minutes or till chicken is tender and no longer pink; turn chicken after 10 minutes. Remove chicken from skillet; keep warm.
• Stir together cornstarch and water; add to skillet. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Gently stir in raspberries; heat through. Pour over chicken.
• Yield: 4 Servings

Lemon Chicken

6-8 pieces Broiler-fryer (breasts, legs, thighs) 1 whole Lemon
1/3 cup flour 1-1/2 tsp Salt 1/2 tsp Paprika
4 Tbsps Salad oil 2 Tbsps Brown sugar 1 Lemon, thinly sliced 1 cup Chicken broth 2 sprigs Fresh mint

• Wash chicken and drain on paper towels. Grate peel from whole lemon and set aside; cut lemon in half and squeeze juice over pieces of chicken, rubbing each piece with juice. Shake in paper bag with flour, salt, and paprika. Brown chicken slowly in salad oil. Arrange in 2-quart casserole or baking pan.
• Sprinkle grated lemon peel over chicken, add brown sugar, and cover with thinly sliced lemon. Pour in broth and place mint over top. Cover and bake in moderately hot oven (375º) until chicken is tender 40 to 50 munutes. Remove mint before serving.
• Makes 6 to 8 servings.

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Salads

Seven-Up Salad

1 cup Miniature marshmallows 1 pkg (3 oz.) Cream cheese 1 cup Whipping cream
2 cup Applesauce 1 pkg. (6 oz) Lime jello 1 can (8 oz.) Crushed pineapple 2 cup 7-Up soda

• Stir together marshmallows, cream cheese and whipping cream and refrigerate overnight. Heat applesauce and jello over low heat until jello is dissolved. Add pineapple and 7-Up.
• Pour into 9 x 9 inch pan and refrigerate.
• Before serving; whip marshmallow mixture until thick. Spread over firm jello.
• Cut into squares to serve.
• Serves 9

Hot German Potato Salad

1-1/2 lbs. New or boiling-type potatoes, cut into 3/4-inch cubes 1-1/3 cups Water, divided 1/2 tsp Salt
1/2 lb Bacon, cut crosswise into thin strips 2 Tbsps Cider vinegar 2 tsp Sugar 1 Tbsp Worcestshire sauce 2 tsp Cornstarch 1/4 tsp Ground black pepper
1 (2.8 oz) can French fried onions, divided 1 cup Chopped green bell pepper 1 cup Chopped celery 1/4 cup Chopped pimento

• Place potatoes, 1 cup water and salt in 3-quart microwave-safe dish. Cover and microwave on HIGH 15 minutes or until potatoes are tender, stirring once. Drain in colander; set aside.

• Place bacon in same dish. Microwave, uncovered, on HIGH 5 minutes or until bacon is crisp, stirring once. Remove bacon with slotted spoon; set aside. Pour off all but 1/4 cup bacon drippings. Stir in remaining 1/3 cup water, vinegar, sugar, worcestershire, cornstarch and black pepper. Microwave, uncovered, on HIGH 1 to 2 minutes or until dressing has thickened, stirring once.

• Return potatoes to dish. Add 2/3 cup canned fried onions, bell pepper, celery, pimento and reserved bacon; toss well to coat evenly. Microwave, uncovered, on HIGH 2 minutes. Stir. Sprinkle with remaining 2/3 cup fried onions. Microwave on HIGH 1 minute or until onions are golden. Serve warm.
• Yield: 6 servings.

Curried Chicken & Fruit Salad

1-1/2 cups Chopped, cooked chicken breast 1/2 cup Sliced celery 1/2 cup Halved green seedless grapes 2 Tbsp Raisins 2 Tbsp Chopped roasted peanuts
1/2 cup Nonfat mayonnaise 1/2 cup Nonfat sour cream 1 Tbsp Lemon juice 1 tsp Dijon mustard 1 tsp Curry powder

• In a large bowl, toss together the chicken, celery, grapes, raisins, and peanuts.
• In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, mustard and curry powder. Pour over the chicken mixture and toss to mix well.

  Per serving: 178 calories, 4g fat (20% of calories), 0.8g dietary fiber, 36mg cholesterol, 533mg sodium.

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Desserts

Dream Bars

1/2 cup Shortening 1/2 cup Sugar
2 Eggs, separated 1 tsp Vanilla
1-1/2 cups Sifted flour 1 tsp Baking powder 1 tsp Salt
3/4 cup Brown Sugar 1-1/2 cups Chopped walnuts 1-1/2> cups Coconut

• Cream shortening and sugar together. Add beaten egg yolks and vanilla. Beat until light and fluffy. Add flour, baking powder, and salt. Mix well.
• Press into bottom of 11 x 7 x 1-inch baking pan.
• Beat egg whites until stiff. Beat in brown sugar, nuts, and coconut. Spread evenly on top of pressed dough. Bake at 350º F.
• Remove while still a little soft to the touch, approximately 20 to 30 minutes. Cool and cut into squares.
• The recipe makes 24 squares.

Harvest Bars

1/4 cup Shortening
3/4 cup Self-rising flour 1/2 tsp Cinnamon 1/2 tsp> Nutmeg 1/2 tsp Ginger 1/2 tsp Vanilla 2 Eggs 1 cup Chopped dates 1 cup Brown sugar, firmly packed 2/3 cup Canned pumpkin 1/2 cup Chopped nuts
Confectioners' sugar

• In a large saucepan melt shortening over low heat. Remove, adding remaining ingredients, except confectioners' sugar. Blend well.
• Pour into greased 13 x 9-inch pan. Bake at 350º F. for 25 to 30 minutes. Cool. Cut into bars.
• Sprinkle with confectioners' sugar.

Dreamy Choco-Cream Pie

5 bars Chocolate (I used Hershey) 1 bar Hershey Cookies n' Mint
16 oz Frozen whipped creme, thawed 8 oz Cream cheese
1 (9-inch) Prepared graham pie crust

• Soften all 6 bars a pan or in microwave. When bars are soft, stir to make a creamy smooth chocolate base. While cooling....
• Soften the cream cheese then use whisk to beat the cream cheese a bit to cool, then gently whisk in 12 ounces of the whipped creme, (you should notice the cool whip and cream cheese mixed together becoming thicker as you whisk.
• Add the creamed cooled chocolate to the whipped creme mixture. Gently fold in until completely mixed.
• Fold into graham cracker crust, then use the last 4 ounces of whipped creme to cover top of pie.

No-Bake Pumpkin Pie

1-1/2 cups Confectioners sugar 1 (8 oz) pkg Cream cheese, softened 4 Tbsp Butter, softened 1 Tbsp Vanilla 1 tsp Pumpkin pie spice
1 (16 oz) can Pumpkin
1 (9-inch) Prepared graham-cracker crust
1 cup Heavy cream, whipped (optional)

• Beat: sugar, cream cheese, butter, vanilla, and pumpkin pie spice with electric mixer 1-2 minutes, until fluffy.
• Add: pumpkin until blended. spoon into pie crust.
• Chill: 6 hours or overnight. Serve with whipped cream as desired.
• Makes 8 servings

  NOTE: 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. ginger, and 1/8 tsp. cloves can be substituted for pumpkin pie spice.