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ru!' j" ' 'Chicken ColeslaurPREP/TOTAL T|ME: 10 min.

With only five ingredients, this fast and fabulous supper saladfrom Aileen Andres Sox in Meridian.Idaho is one ieitpe you,llwant to keep handy all year long. Almonds add deligh{ui crunchto the colorful blend!

l-l/2 cups coleslaw mix3/4 cup cubed cooked chicken breast

I snack-size cup (4 ounces) mandarin oranges, drained2 tablespoons chopped almonds

L/4 cup Asian sesame with ginger salad dressing

ln a small bowl, combine the coleslaw, chicken, oranges and al-.nonds. Drizzle with dressing and toss to coat; serve immediately.Yield: 2 servings.

:yr,Ill9,""tl.Is-,-1- 9ln "1,1, . 283 catorres, t5 g tat rZ g saturated fat), 40 mg

L r ruresrerot J4y mg Sootum. Z0 g Carbohydrate. 2 g f iber, 1g g protein.

S e s nryr,e -Almon d R amai n e S aladll2 cup butter, cubed

1 tablespoon sugar2 packages (3 ounces each) ramen

noodles, crushed1/3 cup sesame seeds

ll4 cup slivered almonds2 bunches romaine, torn4 green onions, thinly sliced

)RESSING: -:

314 cup olive oil1/3 cup sugar

ll4 cup red wine vinegar

ln a large skillet, melt butter and sugar overmedium heat. Add the noodles, sesameseeds and almonds. (Discard seasoningpackets from noodles or save for anotheruse.) Cook and stir for 6-8 minutes or untilbrowned; set aside. In a large salad bowl,toss the romaine and onions.

ln a jar with a tight{itting lid, combine thedressing ingredients; shake well. Just be-fore serving, drizzle over romaine mix-ture; top with noodle mixture. Toss to coat.Yield: 12 servings.

I tablespoon soy sauce

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-I Simple Brciled Aspangus

,3 pounds {aboutg bundtes}rredium to thick asparagus spears,tough bottorl.ends snapped: of

IxTbs.qcra-yirgin'oliveof,l ': I r'

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Put oven rack at highest level; turnoven to broil. Arrange asparagus onlarge rimmed cookie sheet.Toss witholive oil; sprinkle with salt and pepper.

Broil untiljust tender, 8 to 1 0 minutes(shaking pan once ortwice). Serve.

SIRVES 12 r PIR SERYI]16: 39 calories,

RECTPE:From the Kitchen of:

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Walnut Banana Cupcakes Il/4 cup butter, softened3/4 cup sugar

2 eggs

Ll2 cup mashed ripe bananaI teaspoon vanilla extractI cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon ground nutmeg1/4 teaspoon saltll4 cup sour cream

CREAM CHEESE FROSTING:

4 ounces cream cheese, softened1/2 teaspoon vinilla extract

1-3/4 cups confectioners' sugar3 tablespoons chopped walnuts

ln a small mixing bowl, cream butter andsugar. Add eggs, one at a time, beatingwell after each addition. Add banana andvanrlla; mix well. Combine the flour, bak-ing soda, nutmeg and salt; add to creamedmixture alternately with sour cream.

Fill paper-lined muffin cups half full. Bakeat 350" tor 18-22 minutes or until a tooth-pick comes out clean. Cool for 10 min-utes before removing from pan to a wirerack to cool completely.

For frosting, in a small mixing bowl, com-bine cream cheese and vanilla. Graduallybeat in confectioners'sugar. Frost cup-cakes; sprinkle with walnuts. Store in therefrigerator. Yield: 1 dozen.

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cheesy corn cqsserole3 eggs, beatenI cup (8 ounces) sour crecm

ll2 cup cornmeolll2 cup butter, melted

I con (8-3/4 ounces)crecrm-style corn

I can (7 ounces) whole kernelcorn, droined

1 can (4 ounces) choppedgreen chilies

I cup cubed Monterey |ackcheese

I cup cubed cheddor cheese

l/2 teospoon salt

I/4 teospoon Worcestershirescuce

In o bowl, combine all ingredients;mix well. Tronsfer to o greosed shol-Iow 2-qt. boking dish. Boke, uncov-ered, ot 350'for 45-55 minutes or un-til o knife insert neor the ceniercomes out cleqn. Let stond for 5-10minutes before serving. Yield: 6seruings.

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Green Bean Casserole {roPreP Tinte: 10 min. BakeTime: 30 min. Serau 10

2 cans CAMPBELL'S@ Condensed

;;;'r; *' eacb Cream oI Mushroom SouP'Z

2A cups FRENCH'S@ Fre ncb Fried Onions

i', cnPs i';i'i \epper i@'luP, groand black ]

'#,,,,r,,;iii;iir:ffiBAKE at 150"F for 25 rnin' or t

tiii' iprri*tt *itb remaining onirtns' Bake 5 min'

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2 tsps. ltalian seasoning

Dissolve salt and

sugar in 1 quart

LGrilled Poit----tng

Place tendedoins on hot grill rack and

close lid; grill until well-seared, about 7

minutes.iurn meat and close lid; grill

until well-seared on second side, about

6 minutes longer.Turn off gas grill (or

move meat to the charcoal grillt cooler

side) and let tenderloins sit covered until

150 degrees on a meat thermometer,

about 5 minutes longer,

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FindmoredPam3rc<ipes,

indudingEilleddishes,

Wvi$tingallredpes.om.

of water in a bowl. Add meat and let

stand 45 minutes. Rinse, then pat dry'

Meanwhile in a small Pan, reduce

or?rnge concentrate by half over low

heat Stir in garlic and ltalian seasoning'

Brush pork with glaze and set aside'

Either build a charcoal fire in half the

grill or tum gas grill bumers on high for

io ,inrt"t. Lubricate hot grill rack with

an oil-soaked rag using tonqs

cquliflower hcrm ccsserole4 cups chopped lresh coulillower

I/4 cup butter, cubed

113 cup oll-purpose Ilour2 cups milkI cup (4 ounces) shredded cheddcr

cheese

ll2 eup sour crecm

2 cups cubed lully cooked hcmL io;r (4-ll2 ounces) sliced

mushrooms, droinedTOPPING:

I cup solt breod crumbs

I tcrblespoon butter, melted

Plqce couliflower in o lorge soucepon;cover with wqter. Bring to o boil. Reduceheot; cover ond simmer for 5-10 minutesor until tender.

Meonwhile, in onother lorge soucepcn,melt butter. Stir in flour until smooth; grod-uolIy odd milk. Bring to o boil; cook ondstir for 2 minutes or irntil thickened. Re-move Irom the heqt. Stlr in the cheeseond sour creom until melted.

Drqin couliflower. In o lorge bowl,combine the couliflower, hom ond mush-rooms. Add cheese souce ond toss tocoot. Trqnsfer to o greosed 2-qt. bokingdish. Combine topping ingredients;sprinkle over cosserole. Boke, uncovered,ot 350" for 40-45 minutes or until heotedthrough. Yield: 6 servings.

, SUPER QIICKEN BAKE

4 chicken breasts halved or 3-4 pounds cut up chicken1te cups dry long grain rice1 pkg. dry onion souP mix-|ra cups water2-cani cream of chicken, cream of mushroom or cr'

Grease a 9 X 13 inch casserole- Put dry riceAdd dry onion soup mix 9!d 1 cup water. Arrangeifin side up over rice (I remove skin)- --Spread 2 cahs of soup over chicken, pouS 1,-a cupsCbver with foil and bake 2 hours at 350"F.

celery soup

in casserolech'i cken pi eces

of water over al 1

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CHICKEN SUPREIVIE

1 chicken, cut up31 4 c: uncooked rice

(not instant)

I2

can waterTbsp.'cooking sherry(optional)

1 can crearn of chicken soup Salt and pepper :

1 can cream of mushroom 1 pkg. dry onion soup mixsoup

Mix 3 soups, water, rice and sherry together withmixer to blend ingredients. Pour into greased 4 quartcasserole. Lay chicken on top of soup mixture. Cover andbake in 3500 oven fot 2 hours.

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. MOM'S CHICKEN

Usg 4 cups bite-size Pieces

C,^rsJ _ creqq-gf chickeri soup

chiclen broth-trZ feospoon dried

I cqn (1032 ouncrchichen broth-

dralied f tth *v' S o ie pblii:r v; :u;; li :;Jffi ,'" i;,{r 72 cups olr-purpose llour2-teosloons'bo[<in-g powder

PIEcooked

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'eospoon drred iorroo6n

' i:.r,1,'"1y;;:t}, f :: ;"*,hly:l]l.,

lth cuis buttermilk7z cup-butter (not morgorine),

meltedHeat oven to 350'. Ptace chicken in light-ly greased l3x9x2-inch baking dish.I{kchicken soup,,,.broth and tarrigon; pour-over cbickeiii'Arrange peas an? carrots

- over top. Mix frour and baking powder ina bowl; add buttermilk and bu*er. Stir tofg.-T u thin dough; pour evenly overchicken mixture. Bake uncovered aboutI hour un$l erusl risC5 t6 t6p andbrowns lightty. Makes 6 serviugs.'

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BROCCOLI CASSEROLE

1/2 stick butter 1 c. eooked rice1 medium onion, chopped 1 can cream of mushroom or'1 pkg. frozen broccoli, crearn of ,celery soup

cooked as directed Parmesan cheese (optional)1 small iar Cheez Whiz

25Brown onion in butter. Mix all ingredients in a

1 .quart baking dish. Bake in a slow oven at 32bo for 30- 3iminutes. Sprinkle with Parmesan cheese, if clesired.

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Preheat oven to 375'F. Microwave potatoes 3 to 4 min-utes each, until tender. When cool enough to handle, cutin half, scoop out the pulp, leaving a 1/4'in. shell. ln a

bowl, mash pulp with a fork. Add milk, salt, pepper andBroccoli anfl Cheese Sauce, breaking up any large chunksof broccolii Mix together. Divide mixture into reservedpotato shells. Top with shredded cheese. Bake 18 to 20minutes or until hot and browned on top.NUTRITION FACTS: 1 serving (7/2 stuffed potato skin) equals170 calories, 6 efal (4g saturated fat), 15 mg cholesterol, 380 mgsodium, 22 g carbohydrate, 2 gfiber,6 g protein.

Roast Potatoeslngrdhnts lor 4 servings

4 medlum potatoes,rrcd

% cnp butter ortnarganne,melted

1 gmall clove gadic,mlnced

,-$L7

7a tsp. pepperDash salt

Preparation; Cut each pota-to lengthwise into 8 wedges.Place in a large bowl of icewater. Cover and chill 45 min-utes. Preheat oven to 475'.Drain potatoes, then pt d1y

with paper towels. Placewedges 1n g"-square bakingdish.

ln small bowl;combine blrt-ler, garlic, pepper and sah;pour wer potatoes, stining tocoat each we@e evenly (but-ter will set on cold potatoes).Bake 4&45 minules, spoon-

ing butter over potatoes andtumirE occasionally, until po'tatoes-are browned and fork-tender.

Cals.iseling: about 315Prcparation: 15 minute6;total ffme, i hour, 4{l

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ln a bowl combine corn, red pepper, parsley anci green

onion. Make pancake batter according to package direc-tions. Stir in ihe pancake batter, salt and pepper. Heat anonstick skillet over medium heat. Brush the pan withbutter. Add heaping tablespoons of batter; cook untilgolden brown on each side. Remove from skillet. Place

on baJring sheet in warm oven, while continuing to cookremaining batter in the same way' Serve warm with sour

cream and chives.NUTRITION FACTS: 1 serving equals 40 calories, 1.5 g fat (0.5 g

saturated fat),5 mg cholesterol, 120 mg sodium,6 g carbohydrate,0gfiber,lgprotein.

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HIDDEN VALLEY RANCHTORTELLINISALAD

9 ounces cheese tortellini,cooked and cooled

1 cup iulienned harr.o{- B/ac:up froienbaby peas, thiwed

7z cup Swiss cheese cubes2 tablespoons minced , r

green onions r+Yd l'frt'fitI tablespoon minced parsley

2 cups prepared HiddenVallbyRanch@ Milk Recipe Original

Ranch@ Salad Dressing

Toss all ingredients together in a bowl.- ChiTl until read! to serve.

Serves 4-6.

Cooks.com - Recipe - Dad's Banana Pancakes Page I ofl

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DAD'S BANANA PANCAKESPrinted from COOKS.GOM

2 c. Bisquick buttermilk mix3 egg whites3 egg yolks2 med. bananas1 c. milk

Blend the 2 bananas in the cup of milk. Pour into baking mix. Add eggyolks then add the egg whites well beaten, then beat mixture until nolumps appear. Cook as you do any pancakes. These will be the bestpancakes you have ever eaten or double your money back. (Dad'ssuper guarantee.)

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{"iltEmr*t* l}ani*l"The aroma of onions cooking at countryfairs and street vendor carts makes me

crave caramelized onions. I wanted to pair

them with something special, and thissandwich is .just that."

-CHARLENE BROGAN FALMOUTH, MAINE

PREP! 40 MlN. o COOK:5 MIN./BATCHYIELD:4 SERVINGS

z large onions, slicedz Tbsp. canola oil4 slices provolone cheese){ lb. thinly sliced deli hamr large tomato, sliced8 garlic-flavored sandwich

pickle slices8 slices ltalian bread (% in. thick)z Tbsp. butter, softened

t" In a large skillet, saute onionsin oil until softened. Reduce heatto medium-low; cook, stirringoccasionally, for 3O minutes oruntil deep golden-brown.*. Layer the cheese, ham, tomato,pickles and caramelized onionson four bread slices; top withremaining bread. Spread outsidesof sandwiches with butter.3* Cook on a panini maker or indoorgrill for 3-4 minutes or until breadis browned and cheese is melted. r