• 2 teaspoons peanut oil
• 1 lb. skinless, boneless chicken breast halves, cut into 1 inch pieces
• 1/4 cup honey-roasted peanuts (1 ounce)
• 2 teaspoons minced fresh ginger
• 4 cloves garlic, minced
• 1/4 cup sliced green onions (2)
• 1 teaspoon soy sauce
• 2 teaspoons rice vinegar
• 1 teaspoon toasted sesame oil
• 1 cup fresh cilantro
• 4 cups finely shredded Chinese (napa) cabbage or 2 cups hot cooked brown rice
• Fresh cilantro (optional)
• Lime wedges (optional)

In a large heavy skillet heat peanut oil over high heat.  Add chicken; cook and stir for 2 minutes.  Add peanuts, ginger and garlic; cook and stir about 3 minutes or until no pink remains in chicken.

Add green onions, soy sauce, rice vinegar and sesame oil to skillet.  Cook and stir for 2 minutes more.  Remove from heat.  Stir in the 1 cup cilantro.

To serve, spoon chicken mixture over cabbage.  If desired, garnish with additional cilantro and lime wedges.

Makes 4 servings.

• 1 1/2 lbs. sausage
• 2 cups sharp cheese (cubed)
• 4 eggs, beaten
• 3/4 teaspoon dry mustard
• 2 cups milk
• 2 1/2 cups seasoned croutons
• 1 cup mushrooms, drained
• 1 can cream of mushroom soup
• 1/4 cup milk

Brown and drain the sausage.  Add the cheese, beaten eggs, mustard and milk, then the seasoned croutons.  Mix and place in a 9″ x 13″ pan sprayed with Pam.  Refrigerate over night.  In the morning, mix and pour 1 can mushroom soup, milk and drained mushrooms over the sausage dish.  Bake at 350 degrees for an hour.

Do not stir in the mushroom soup and milk, just pour over top.  Check the outside edges if done.  The milk will look wet, but this is how it should look.

(Ethel Schlueter)

• 2 1/2 cups uncooked bow tie pasta
• 6 cups torn romaine lettuce
• 1 medium tomato, diced
• 4 bacon strips, cooked and crumbled
• 1/2 cup ranch dressing
• 1 tablespoon barbecue sauce
• 1/4 teaspoon pepper

Cook pasta according to package directions.  Drain.  Then rinse pasta under cold water.

In a large bowl, combine the romaine lettuce, tomato, bacon and pasta.

Drizzle the ranch dressing and barbecue sauce over the top.  Gently toss to coat evenly.  Season with pepper.  Serve immediately and enjoy!

• 1 tablespoon packed brown sugar
• 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
• 1 teaspoon chili powder
• 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 1/8 teaspoon cayenne pepper
• 1 two to two-and-a-half pound boneless pork top loin roast (single loin)
• fresh rosemary sprigs (optional)

Preheat oven to 325 degrees.  In a small bowl, combine brown sugar, thyme, chili powder, rosemary and cayenne pepper.  Sprinkle mixture evenly over roast; rub in with your fingers.

Place roast on a rack in a shallow roasting pan.  Insert an ovenproof meat thermometer into center of roast.  Roast for 1 1/4 to 1 1/2 hours or until thermometer registers 155 degrees.  Cover with foil and let stand for 15 minutes (the temperature of the meat will rise 5 degrees during standing).  If desired, garnish with rosemary sprigs.  Makes 8 to 10 servings.

• 3 cups uncooked medium pasta shells
• 1 can (20 oz.) unsweetened pineapple chunks, drained
• 1 large navel orange, peeled, sectioned and halved
• 1 cup halved red grapes
• 1 cups halved green grapes
• 1 medium apple, chopped
• 1 large firm banana, cut into 1/4″ slices
• 1 carton (8 oz.) plain yogurt
• 1/4 cup orange juice concentrate

Cook pasta according to package directions; drain and rinse in cold water.  Place in a large bowl; add the fruit.  Combine yogurt and orange juice concentrate; pour over salad and toss to coat.  Cover and chill for several hours.  YIELD:  10 servings

(Dixie Terry, Marion, IL)

• 4 medium chicken breast halves
• 3/4 cup shredded mozzarella cheese (3 oz.)
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped peanuts
• 2 slices bacon, crisp cooked, drained and crumbled, or 1/4 cup cooked bacon pieces
• salt
• ground pepper
• paprika

Preheat oven to 350 degrees.  Skin chicken, if desired.  Using a sharp knife, make a pocket in each breast by cutting horizontally from side to side, leaving edges intact.  In a bowl, combine mozzarella cheese, feta cheese, peanuts and bacon.  Spoon filling into pockets, packing lightly (pockets will be full).  Place chicken in a 3 quart rectangular baking dish.  Lightly sprinkle chicken with salt, pepper and paprika.

Bake, uncovered, for 50 to 55 minutes or until an instant read thermometer inserted in the chicken registers 170 degrees.  Makes 4 servings.

• 1/2 cup paprika
• 3 tablespoons onion powder
• 3 tablespoons garlic powder
• 3 tablespoons cayenne pepper
• 2 tablespoons white pepper
• 2 tablespoons pepper
• 4 teaspoons salt
• 4 teaspoons dried thyme
• 4 teaspoons dried oregano
• 4 teaspoons ground cumin
• 4 teaspoons chili powder

In a small bowl, combine all ingredients.  Store in airtight container in a cool, dry place for up to six months.

(Greg Fontenot, The Woodlands, TX)

• 6 tablespoons lemon-pepper seasoning
• 2 tablespoons dried thyme
• 2 tablespoons paprika
• 2 teaspoons garlic powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground coriander
• 1/8 teaspoon cumin
• 1/8 teaspoon cayenne pepper

In a large bowl, combine all ingredients; store in covered container.  Rub over meat or poultry; let stand at least 30 minutes before grilling or broiling.

(Ann Marie Moch, Kintyre, ND)

• 2 cups chopped peeled apples
• 1/3 cup chopped walnuts
• 1/4 cup packed brown sugar
• 1/4 cup raisins
• 1 tablespoon all-purpose flour
• 1/2 teaspoon lemon peel
• 1/2 teaspoon ground cinnamon
• pastry for double crust pie
• milk
• sugar

In a large bowl,combine the apples, walnuts, brown sugar, raisins, flour, lemon peel and cinnamon; set aside.

Roll pastry to 1/8 inch thickness.  Cut into 5 inch circles.  Spoon about 1/4 cup apple mixture into center of each circle.  Moisten edges of pastry with water.  Fold over and seal edge with a fork.

Place on a greased baking sheet.  Bake at 450 degrees for 10 minutes.  Reduce heat to 400 degrees; bake 10 minutes longer.  Brush each with milk and sprinkle with sugar; return to oven for 5 minutes.

YIELD:  10-12 servings

(Lila Eller, Everett, WA)

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons cold butter
• 3/4 to 1 cup butermilk
• 1 tablespoon fat-free milk

In a large bowl, combine the flour, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs.  Stir in enough buttermilk just to moisten dough.

Turn onto a lightly floured surface; knead 3-4 times.  Pat or roll to 3/4 inch thickness.  Cut with a floured 2 1/2 inch biscuit cutter.  Place on a baking sheet coated with cooking spray.

Brush with milk.  Bake at 450 degrees for 12-15 minutes or until golden brown.  Brush with butter.

(Patricia Kile, Elizabethtown, PA)