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SKILLET HERB ROASTED CHICKEN
Serves 4

~Sent in by: Elaine, MO

2 tbsp. all-purpose flour
1/4 tsp. each ground sage and dried thyme
4 skinless, boneless chicken breast halves
-or- 6 skinless, boneless chicken thighs
2 tbsp. margarine
1 can cream of chicken soup
1/2 cup water
hot cooked rice

On waxed paper, combine flour, sage and thyme. Coat chicken
lightly with flour mixture. In skillet over medium-high heat, in
hot margarine, cook chicken 10 min. or until browned on both
sides; push chicken to one side.

Stir in soup and water, stirring to loosen browned bits. Reduce
heat to low. Cover; simmer 5 min. or until chicken is fork-tender.
Serve over rice. Garnish with fresh thyme if desired.

STEAK AU POIVRE

~Sent in by Larry Holmes, Ontario, Canada

4 tablespoons peppercorns
4 boneless shell or sirloin steaks,
each ?? inch thick
salt
2 tablespoons butter
2 tablespoons vegetable oil
1 tablespoon minced shallots or
green onions
?? cup dry white wine
1 cup heavy cream
1 tablespoon melted butter
1 tablespoon flour
?? cup brandy
?? cup butter
1 tablespoon chopped parsley

Crush peppercorns coarsely by pressing firmly with bottom of small skillet.

Trim excess fat from steaks. Pat dry. Sprinkle with salt. Press pepper firmly into each side of steaks.

Heat 2 tablespoons butter and oil in large skillet over medium heat. Saut?© steaks 2 to 3 minutes per side for medium rare. If steaks are too large for one skillet divide ingredients between two or cook in two batches.

Remove steaks to a warm platter. Pour fat from skillet. Add shallots or green onions and wine to skillet. Cook 1 minute. Add cream. Bring to boil. Blend melted butter and flour. Stir into sauce until smooth. Add brandy. Correct seasoning with salt. Remove from heat. Add ?? cup butter, 1 tablespoon at a time, rotating skillet until butter is melted. Pour around steak or in sauceboat. Sprinkle steaks with parsley.

Makes 4 servings.

TAMALE PIE A LA KARB

~Sent in by: Shirley, WA State

This recipe came from my friend Bonnie and it is so good. Nice for a dinner meal with coleslaw, and fresh fruit for dessert.

2 Lbs Ground Beef
2 medium green and/or red sweet peppers, seeded and chopped
1 medium onion, chopped
1 11 oz can condensed nacho cheese soup
2 (2 1/4) cans sliced pitted ripe olives
1( 8 oz.) jar mild chunky salsa
2 (8 oz.) pkg. corn muffin mix
3/4 cup shredded cheddar cheese

Cook beef, peppers, and onion till meat is brown. Drain off fat. Stir in soup, olives, salsa and 1/4 ccup water. Simmer uncovered for 5 minutes. Remove from heat.

Prepare muffin mix according to directions. Spread half of muffin batter into a greased 13x9x2 inch baking dish. Spoon hot meat mixture over muffin layer. Carefully spread remaining corn muffin mixture over the meat. Sprinkle grated cheese. Bake at 350 degrees about 25 minutes or until muffin batter is done. Garnish with whole olives or cherry tomatoes if desired.

TURKEY PASTA SALAD
Source: McCormick & Company, Inc.
Serving Size: 4

~Sent in by: Carol, No. CA

2 c turkey light meat, skinless -- cooked and cubed
1 c elbow macaroni -- cooked
1/2 c celery -- sliced
1/2 c bell peppers -- chopped
1/2 c onions -- chopped
1/2 c fat-free mayonnaise
3/4 tsp salt
1/4 tsp basil
1/8 tsp black pepper
1/8 tsp crushed red pepper

Preheat oven to 350. Place turkey, macaroni, celery, bell peppers,
and onions in a 2-quart casserole dish. Stir gently to combine. In
a mixing bowl, combine mayonnaise, salt, basil, black pepper, and
crushed red pepper. Stir into turkey mixture and toss to coat. Bake
for 15 minutes or until heated through.

APPLE DUMPLINGS

~Sent in by: Treva, NC

Pastry for a 9" 2 crust pie
6 baking apples about 3" in diameter,
peeled and cored
3 tablespoons raisins
3 tablespoons chopped nuts
2 cups brown sugar, packed
1 cup water

Heat oven to 425 degrees. Prepare pastry
and cut into squares about 6" x 6".
Put apple into the middle of each square.
Mix raisins and nuts, fill the center of
each apple. Bring corners of pastry up
and join together by moistening with
water. Press in sides of pastry.
Place dumplings in ungreased baking
dish. Heat brown sugar and water
to boiling, carefully pour around dumplings.
Spooning syrup over dumplings 2 or 3 times
during baking, bake about 40 minutes
until crust is golden and apples are tender.
These are best served warm!


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Heart Healthy...

VEGETARIAN ENCHILADA CASSEROLE (CROCKPOT)

~Sent in by: Joyce, IL

1 can crushed tomatoes in tomato puree (28-ounce)
1 can chunky salsa (14 1/2-ounce)
1 can tomato paste (6-ounce)
2 cans black beans (15-ounce) rinsed and drained
1 can whole kernel corn (15 1/4-ounce) drained
1 can diced green chiles (4-ounce)
1 1/2 tablespoons ground cumin
l/2 teaspoon garlic powder
5 corn tortillas
1 can sliced ripe olives (2 1/4-ounce) drained

In a large bowl, combine the tomatoes, salsa, tomato
paste, beans, corn, green chiles, cumin, and garlic
powder. Mix well. Ladle about 1 cup of this mixture into
the bottom of your slow cooker; spread evenly. Top with 1
l/2 tortillas, cutting to fit as necessary. Spread on 1/3
of the remaining tomato mixture. Repeat these layers 2
more times, ending with the rest of the tomato mixture;
spread evenly over the top. Sprinkle the sliced olives
over all.

Cover and cook on the low heat setting about 5 hours.
Serve hot.

Serves 6 at 3 points (WW) each


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For Two...

FRANK-STUFFED TOMATOES FOR TWO

~Sent in by: Barbara, Chula Vista, CA

2 large tomatoes
2 tablespoons chopped onion
2 tablespoons chopped celery
1 tablespoon butter OR margarine
1 tablespoon all purpose flour
1/8 teaspoon salt
1/2 cup milk
1/2 cup shredded sharp American cheese (2 ounces)
2 frankfurters OR fully cooked smoked sausage links, sliced
1/2 cup plain croutons

Cut tops off tomatoes, scoop out pulp and reserve for another
use. Invert tomatoes on paper toweling to drain.

In saucepan cook onion and celery in butter till tender but not
brown. Stir in flour and salt. Add milk all at once, cook and stir
till thickened and bubbly. Add cheese and franks; cook and stir
till cheese melts. Stir in croutons.

Spoon into tomato shells, place in small baking dish. Bake un-
covered at 350 F. for 30 minutes.
Serves 2.


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