• 2 turkey thighs (1 1/4 lb. each), boned, cut into 1/2 inch cubes
• 2 tablespoons cornstarch
• 1/4 cup water
• 2 teaspoons instant chicken bouillon granules
• 2 tablespoons soy sauce
• 1 cup thinly sliced celery
• 1 medium onion, chopped
• 16 oz. can chow mein vegetables, drained
• 8 oz. freshly sliced mushrooms
• 1/2 cup chow mein noodles

Place turkey pieces in a two quart casserole; cover.  Microwave on high for five to six minutes, or until meat is no longer pink, stirring after half the time; drain.  Blend corn starch and water.  Add to casserole.  Stir in all the remaining ingredients except the noodles; cover.  Microwave on high 10 to 12 minutes, or until sauce thickens and vegetables are hot, stirring two to three times.  Top with chow mein noodles.  Serves 6.  167 calories per serving.  455 mg. sodium.  Note:  for low sodium diet, use low-salt soy sauce and bouillon.  (Evelyn Nelson)

• 1 egg
• 1/4 cup 2% milk
• 1 teaspoon ground cinnamon
• 2 whole wheat tortillas (8 inches)
• 2 teaspoons butter
• 2/3 cup sliced fresh strawberries
• 2/3 cup sliced ripe banana
• 1 carton (6 oz) vanilla yogurt
• 1/4 cup granola
• 1 teaspoon confectioners sugar

In a shallow bowl, whisk the egg, milk, cinnamon and nutmeg.  Dip both sides of tortillas in egg mixture.  In a non-stick skillet, cook tortillas in butter over medium-high heat for two minutes on each side or until tortillas are golden brown.  In a small bowl, combine the berries, banana, yogurt and granola.  Spoon down the center of tortillas.  Roll up; sprinkle with confectioners sugar.  Serve immediately.

Yield:  2 servings

(Dawn Jarvis, Breckenridge, Minnesota)

• 1 can pinto beans, rinsed and drained
• 1 cup baking cocoa
• 3/4 cup butter or stick margarine, melted
• 1 teaspoon vanilla
• 7 1/2 cups powdered sugar
• 1 cup chopped walnuts

In microwave dish, mash beans with fork until smooth.  Cover and microwave 90 seconds or until heated through.  Add cocoa, butter and vanilla (mix will be thick).  Slowly stir in sugar and add nuts.  Press mixture into 9 inch pan coated with spray.  Cover and refrigerate until firm.  Cut into 1 inch pieces.  Yield:  about 3 1/2 pounds (81 pieces).

• 1 1/2 cup flour
• 1 cup granulated sugar
• 1 egg
• 1 heaping teaspoon baking powder
• 1 heaping tablespoon soft butter or margarine
• 1 teaspoon vanilla
• 3/4 cup sweet milk

Combine all ingredients and stir.  Pour batter into 8 or 9 inch greased pan.  Sprinkle with cinnamon, then granulated sugar for topping.  Bake at 350 degrees for 20 to 25 minutes.  Good with fresh or canned fruit topped with ice cream or whipped topping, or just as a snack cake.

(Wanda Weidner)

• 8 cups sliced apples

Place in a 9″ x 12″ buttered pan.  Sprinkle 1/2 cup sugar over apples.  In a mixing bowl combine the following:

• 1 cup flour
• 1 cup brown sugar
• 1 cup oatmeal
• 1/2 cup butter
• 1/2 teaspoon baking powder
• 5 crushed graham crackers

With a pastry blender cut these ingredients into pea-sized crumbs.  (I also add 2 teaspoons cinnamon to the mixture.)  Sprinkle over apples.  Bake at 325 degrees for approximately one hour, or until apples are soft.  Serve with whipped topping or ice cream.

(Mildred Bergman)

• 1 yellow cake mix
• 5 teaspoons melted butter
• 2 eggs
• 1 1/2 or 2 cups chocolate chip

Mix all ingredients and put into 9″ x 12″ pan.  Bake at 350 degrees for 15-18 minutes.

• 2 cups biscuit/baking mix
• 3/4 cup plus 2 tablespoons sugar, divided
• 2 eggs
• 1 cup (8 oz) sour cream
• 1 cup fresh or frozen blueberries

In a large bowl, combine the biscuit mix and 3/4 cup sugar.  In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined.  Fold in blueberries.  Fill greased muffin cups three-fourths full.  Sprinkle with remaining sugar.  Bake at 375 degrees for 20-25 minutes or until a toothpick comes out clean.  Cool for five minutes before removing from pan to a wire rack.  (Note:  if using frozen blueberries, do not thaw before adding to batter.)

Tory Ross, Cincinnati, OH              Yield:  1 dozen

• 1 cup biscuit/baking mix
• 1/2 cup sour cream
• 1/4 cup butter, melted

In a large bowl, combine all ingredients just until combined.  Drop by rounded tablespoonfuls into greased miniature muffin pans.  Bake at 425 degrees for 15-18 minutes or until golden brown.

Sara Dukes, Bartow, GA                  Yield:  1 dozen

• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon lemon pepper seasoning
• 6 bone-in chicken breast halves, skin removed
• 1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
• 1 cup (8 oz) sour cream
• 1/2 cup dry white wine or chicken broth
• 1/2 pound fresh mushrooms, sliced

In a small bowl, combine the first four ingredients; rub over chicken.  Place in a 3 quart slow cooker.  In a large bowl, combine the soup, sour cream and wine or broth; stir in mushrooms.  Pour over chicken.  Cover and cook on low for 6-8 hours or until a meat thermometer reads 170 degrees.  Thicken the sauce if desired.

Jane Carlovsky, Sebring, FL    Yield:  6 servings

• 2 cans (8 oz each) unsweetened crushed pineapple, undrained
• 1 cup barbeque sauce
• 2 tablespoons unsweetened apple juice
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 2 teaspoons grated lemon peel
• 1 teaspoon minced garlic
• 1 teaspoon Liquid Smoke (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 boneless pork top loin roast (3 pounds)

In a large saucepan, combine the first nine ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 3 minutes.  Meanwhile, cut roast in half.  In a non-stick skillet coated with cooking spray, brown the pork roast.  Place the roast in a 5 quart slow cooker.  Pour sauce over roast and turn to coat.  Cook on high for 4 hours or on low for 6-7 hours.  Let stand for 15 minutes before carving.

Marion Lowery, Medford, OR   Yield:  12 servings