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1 lb Boneless, skinless chicken

-breasts, pounded flat 2 Eggs, lightly beaten

3/4 c Italian seasoned bread crumb

1 tb Vegetable oil

1 Jar Chicken Tonight Cooking

Sauce for Chicken Cacciatore 3/4 c Shredded mozzarella cheese

3 tb Grated Parmesan cheese

3 3/4 c (6 oz.) wide egg noodles,

-uncooked

Heat oven to 350 degrees F. Dip chicken in egg, then bread crumbs to coat thoroughly. In large skillet, heat oil; add chicken. Cook on both sides until lightly browned; drain on paper towels. Pour 1/2 cup sauce in 8-inch square baking dish. Layer chicken in dish; pour 3/4 cup sauce evenly over chicken. Sprinkle with cheeses. Bake 25 minutes or until bubbly. Meanwhile, cook noodles according to package directions; drain. Heat remaining sauce. Place noodles on serving platter; spoon sauce over noodles. Arrange chicken pieces on top.

4 Large Zucchini* (Note In Directions)

1/2 Cup Olive Oil

Flour For Dredging 8 Large Chicken Breasts — halved, skin removed

Salt And Freshly Ground Black Pepper 3 Cups Leeks, Cut Into Thin Rounds

1 Tablespoon Finely Slivered Garlic

1/2 Cup Dry White Wine

3/4 c Rich Chicken Stock

1 tbsp Grated Lime Zest

3 tbsp Fresh Lime Juice

2 tbsp Fresh Parsley — minced

3 tbsp Finely Slivered Sundried Tomatoes

–Garnish– Zucchini Flowers If Available

*Sliced lengthwise and cut into spaghetti strips.

Pat zucchini “spaghetti” dry and toss with 2 tablespoons of the olive oil. Season lightly with salt and pepper and set aside.

Lightly flour chicken breasts and shake off excess. Season with salt and pepper. Add 2 tablespoons of olive oil to an oven proof saute pan and lightly brown on both sides. Remove from pan and set aside. Add remaining oil, leeks and garlic and saute over moderate heat for 3 - 4 minutes or until vegetables are just beginning to soften. Add wine and stock and cook over moderate heat for 3 - 4 minutes to reduce liquid slightly.

Return chicken to pan and place some of the leeks mixture on top of breasts. Season lightly and sprinkle lime zest, juice, parsley and sundried tomatoes over and around breasts. Place pan uncovered in a preheated 400 degree oven and bake for 5 - 7 minutes or until breasts are just done.

Halfway through the baking of the breasts, place the zucchini on a separate baking sheet and bake until zucchini just begins to soften.

To serve: Arrange zucchini attractively on warm plates and top with breasts and vegetables. Drizzle pan juices over. Garnish with zucchini flowers. Serve hot or at room temperature.

2 Pork tenderloins

1 c Olive oil

1 c Soy sauce

1 tb Brown sugar

1 pk Dry Italian dressing

1 tb Tarragon vinegar

Mix all ingredients and put in ziplock bag with 2 2 1/2-lb. pork tenderloins. Marinate for 2 to 3 days.Cook on grill for 6 minutes on each side. Put back in marinade until you slice it. After slicing, put back in marinade until you serve a room temperature. Each tenderloin should make 20 slices.

1 cup rice (I normally use Uncle Bs long grain)

2 1/2 cups water

2 chicken breasts — boned and trimmed,

or equivalent 2 tablespoons oil for frying

2 dry chipotle peppers (at the least - you

may want more) 1/2 green bell pepper

1/2 red bell pepper

1/2 medium onion

2 cloves garlic

1/2 tsp cumin — pref. whole seed

coarsely ground 1/8 tsp tumeric for color

bouqet of herbs such as oregano or whatever is available - experiment! salt to taste

First, do the prep work: Cut onion and bell peppers into fingertip-size pieces. Tear chipotle peppers into thumbnail-size pieces (if you are serving non- chile heads, tear the chipotle into bigger pieces, so they can fish it out and put it on your plate). Cut the chicken into big nuggets. Mince the garlic. Crush the cumin. Cook the rice with the water, according to package directions. I recommend that you avoid the more convenient varieties, which come out looking like chromosones. I like the usual long-grain, but you could also use a package of “wild” rice or some kind of mix of whatever you like. Add the tumeric and chipotle pepper, and stir occasionally. When rice is nearly done, quickly fry the chicken, bell peppers, garlic and onion. The chicken should be cooked through, and its also nice to brown it a bit. Combine all ingredients in the rice pot for the last moments of rice cooking. Add the herbs and stir. If necessary, you can hold the finished mix in the pot for some time - its handy when you have to round everybody up to the table. Eat, get on a horse, and ride into the sunset. (Well, that last part worked for me in southern Wisconsin in 94.) Alex Silbajoris

4 cod fillets, — boneless and skinless

4 tablespoons butter

2 cups fresh breadcrumbs

1/4 cup finely chopped fresh mixed herbs,

3 tablespoons grated or finely chopped parmesan

4 tablespoons melted butter

Salt and pepper

Preheat oven to 425 degrees. Remove any bones from fillets with needle-nose pliers. Melt butter in a baking dish in oven.

In a bowl combine breadcrumbs, herbs, parmesan, enough melted butter to make the breadcrumbs stick together. Season to taste with salt and pepper.

Mound each fillet with 1/4 of the breadcrumb mixture and pat down firmly on fillet. Place fillets in baking dish with melted butter. Bake for 20 minutes until the fish is milky white and flaky. Serve immediately.

1 tb Margarine

4 Large scallions, sliced

1 lb Mushrooms, sliced

1 1/2 lb Orange roughy fillets

1/4 c Dry white wine

2 tb Lemon juice

1/2 ts Dried marjoram

Black pepper 4 Slices cheese, cut into

-1/2″ strips 2 tb Unseasoned bread crumbs

Preheat oven to 400 deg F. Grease a shallow 2-quart baking dish with margarine. Evenly scatter the scallions and mushrooms over the bottom of the dish. Place fillets on top in a single layer. (Overlap or tuck under, the thin ends of the fillets). Mix wine and lemon juice together and pour over the fish. Sprinkle with marjoram and black pepper. Evenly distribute the cheese strips over the fillets. Crumple a large piece of waxed paper and wet it. Shake off excess water and and place the paper loosley over the fish. Bake for about 7 minutes. Remove fish from the oven, take off the waxed paper. Sprinkle fish with bread crumbs. Bake another 7-9 minutes or until fish is just done. Remove the fish from the oven and heat the broiler and broil just long enough to brown the top of the fillets, about 1 minute. Substitiue: Cod, haddock, catfish, ocean perch or rockfish.

1 9-inch pie crust 1 6-oz jar marinated artichoke hearts, drained and coarsely chopped 4 oz bacon, chopped into bits (optional) 1 small onion, chopped 1 bunch scallions, chopped 2 cloves garlic, minced 1 red pepper, cut into 1-inch long, thin strips 1/4 cup chopped fresh parsley 3 TB chopped fresh basil 1 cup shredded Swiss cheese 1/2 cup Parmesan cheese 3 large eggs 1 TB dijon mustard 1/4 cup heavy cream 1/2 cup light cream 1/4 teas nutmeg salt and pepper

Line 9-inch quiche dish or pie plate with crust. Refrigerate. Saute bacon in large skillet over medium-high heat until browned. Reduce heat to medium and add onion, scallions, garlic and pepper. Cook until vegetables are softened, for about 10 minutes. Add artichoke hearts. Cook another 3 minutes. Remove from heat and add parsley, basil, salt, and pepper. Preheat oven to 375. Sprinkle Swiss and Parmesan cheese over crust. Top with artichoke mixture. Whisk together eggs, mustard, heavy and light creams. Season with nutmeg. Pour evenly over artichoke minute in crust. Bake until puffed and set, about 45 minutes. Serve warm or at room temperature.

2 tb Plus

2 ts -reduced calorie mayonnaise

1 1/4 lb Calves liver, thinly sliced

1/2 c Chopped onions

1 c Chopped mushrooms

1/2 c Dry white wine

1 c Plain lowfat yogurt

1/2 ts Salt

1/4 ts Pepper

1 ds Worcestershire sauce

1 tb Imitation bacon bits

2 c Cooked noodles

Brown liver in margarine. Remove from skillet, and keep warm on a platter in the oven. Cook mushrooms and onions until tender, adding water if necessary to prevent drying. Add wine, bring to a boil, reduce heat, add remaining ingredients and cook, stirring, until heated through. To serve, divide noodles evenly onto 4 serving plates. Divide liver and place over noodles. Top with sauce.

2 fully cooked ham steaks

approx four to six oz. each 2 tablespoons honey

1 1/2 teaspoons water

3/4 teaspoon dry mustard

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

In medium nonstick skillet, pan-fry ham steaks until lightly browned and thoroughly heated. Remove to plate and keep warm. In small bowl combine honey, water and spices. Add to pan and, with pan drippings, bring to a boil. Simmer 1 to 2 minutes. Brush mixture over ham and serve.

[2 servings: EACH Calories: 245 Sodium: 1801 mg Carbohydrates: 18.2 g Protein: 28.2 g Cholesterol: 63.8 mg Dietary Fiber: 0.21 g Total Fat: 6.49 g Cal. from Fat: 24%]

RESOURCES [1] www.honey.com [2] Recipe-Buster http://www.erols.com/hosey/ [3] Kitpath@earthlink.net [4] mc-recipe exchange 9/1/98