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6 servings

BABY SWISS STUFFED PORTABELLAS
Serves 4

~Sent in by Christine, Block Island, RI

4 extra large Portabellas
3 tablespoons Olive oil
1/2 cup Onions, minced
1-2 cloves Garlic, minced
1 Red pepper, diced
3 tablespoons Celery, chopped
2 tablespoons Flour
3/4 cup Light cream
1 and 1/2 cups Baby Swiss, shredded

METHOD OF PREPARATION

1. Preheat oven to 350 degrees.

2. Scrape the black underside of the mushrooms (mantle) with a spoon and discard.

3. Trim stems from the mushrooms and chop fine.

4. Heat the oil in a skillet and when hot add the mushroom stems, onion, garlic, pepper and celery. Sauté 2 to 3 minutes, then dust the mixture with flour.

5. Add the cream and cook until thick, stirring often. Remove from heat and add half of the cheese. Mix well. Divide mixture equally in the mushroom caps. Sprinkle with the rest of cheese.

6. Set aside and let cool. Bake for 15 minutes or until lightly browned, serve at once.

CHICKEN BREASTS EN PAPIOTTE

~Sent in by Larry Holmes, Ontario, Canada

non-fat cooking spray
4 skinless, boneless chicken breasts
3 large tomatoes, sliced in ¾-inch slices
4 green onions, cut into ¾-inch slices
1 cup cremini mushrooms, thickly sliced
1 tablespoon fresh basil, chopped, or 1 teaspoon dried
1 teaspoon fresh thyme, chopped or 1 teaspoon dried
¼ cup dry white wine
lemon pepper to taste
4 rectangles of parchment paper or aluminum foil cut 14" long

Fold each rectangle in half and cut into a tear drop shape so that paper is heart-shaped when open. Spray paper with cooking spray, leaving a 1- to 2-inch dry border. Sprinkle one of the green onions on one side of each paper.

Place ¼ cup mushrooms on the onions and one chicken breast on the mushrooms. Season with lemon pepper and ½ teaspoon thyme. Spoon 1 teaspoon wine over each chicken breast and top with 2 thick slices of tomato and basil.

Sprinkle ¼ teaspoon basil over each set of tomatoes. Fold paper in half over tomatoes and crimp edge and roll upwards, following the shape. Place packages on greased baking sheet and bake in 350° F. oven for approximately 35 to 40 minutes or until chicken is not longer pink when pierced with a knife. Cut a cross through the parchment to allow the heat and aromas to escape.

Serves 4

ICED PUMPKIN BLONDIES

~Sent in by Linda, CA

2-1/4 cups all-purpose flour
2-1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1-1/2 cups packed brown sugar
3/4 cup (1-1/2 sticks) butter
1 teaspoon vanilla extract
2 large eggs
1 cup pumpkin

2 (3 ounce) packages cream cheese
2 tablespoons butter, softened
2 cups sifted powdered sugar
1 teaspoon maple flavoring

PREHEAT oven to 350 degrees. Grease 15 x 10-inch jelly-roll pan. COMBINE flour, baking powder, cinnamon and salt in medium bowl. Beat sugar, butter and vanilla extract in large mixer bowl. Add eggs one at a time, beating well after each addition. Beat in pumpkin. Gradually beat in flour mixture. Spread into prepared pan.

BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan; spread with Maple Icing. Cut into bars.

Maple Icing:
BEAT 6 ounces softened cream cheese, 2 tablespoons softened butter and 2 cups sifted powdered sugar in small mixer bowl until smooth. Add 1 to 2 teaspoons maple flavoring.

GARLIC PEAS & RICE

~Sent in by Jean, Syracuse, NY

1 teaspoon olive oil
2 cups Basmati rice
2 cloves garlic, minced
4 cups water
1 medium onion, chopped
2 cups frozen peas
1 teaspoon curry powder
1 cup diced green pepper

Heat the oil in a large saucepan and add garlic and onion. Saute for 5 minutes and add curry powder, rice and water. Bring to a boil and simmer, covered, for 40 minutes or until rice is tender. Add the peas and pepper and cook 5 minutes more.

Makes 4 servings.

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For Two...

BANANA CAKE

~Sent in by Jean, Syracuse, NY

1-3/4 cups cake mix from two layer box
1/2 cup miniature chocolate chips
2/3 cup water
1/2 cup mashed banana
2 Tbsp. oil
1 egg

Mix all ingredients in a medium bowl. Pour into greased 8" square pan and bake 350 degrees 30-40 minutes until toothpick comes out clean.