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Do chicken the same way. Add remaining oil and stir fry vegetables. Cover vegetables while cooking, for about 1 minute, shake several times to prevent sticking. Uncover, cook 4 more minutes or until tender yet firm. Add chicken, stir well. Add remaining cornstarch to broth. Make a "hole" in the center of the pan, pushing all vegetables and chicken out of the way, and then pour the broth into the center.

Let it begin to cook, then mix all the chicken and vegetables together, stir fry until liquid boils and thickens. Stir in most of the nuts. Turn into warm serving dish, top with remaining nuts and serve immediately.

Serves 4.

SAUCY PORK MEDALLIONS WITH SPICED COUSCOUS

(See web version of newsletter for photo!)

~Submitted by Jean, Syracuse, NY

PILLSBURY $40,000 WINNER
Prep Time: 30 Minutes

Ingredients:

Pork:
1 lb. pork tenderloin, cut into 1/2-inch slices
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
1 teaspoon minced gingerroot
1 teaspoon minced garlic
1 tablespoon cornstarch
1 cup apple juice
1/4 cup water
2 tablespoons balsamic vinegar
2 (4.5-oz.) jars Green Giant?® Sliced Mushrooms

Couscous:
2 cups water
1/2 teaspoon salt
1 1/4 cups uncooked couscous
1 cup Green Giant Select?® Frozen Super Sweet Gold and White Corn
1/2 red bell pepper, chopped
3 green onions, chopped
1/2 teaspoon five-spice powder

Preparation Directions:

1. To flatten each pork slice, place between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound pork with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Sprinkle pork with 1 teaspoon salt and pepper.

2. Melt butter in 12-inch skillet over medium-high heat. Add pork; cook 8 minutes or until browned, turning once. Remove pork from skillet. Add gingerroot and garlic to skillet; cook and stir 1 minute or until tender.

3. In medium bowl, combine cornstarch, apple juice, 1/4 cup water and vinegar; mix well. Add to mixture in skillet. Bring to a boil. Reduce heat to medium-low. Add mushrooms and pork; cook 10 minutes or until sauce is of desired consistency, stirring occasionally.

4. Meanwhile, in medium saucepan, combine 2 cups water and 1/2 teaspoon salt. Bring to a boil. Stir in couscous, corn, bell pepper, onions and five-spice powder; mix well. Remove from heat. Cover; let stand 5 minutes. Serve couscous with pork mixture.

4 servings

SHRIMP & BACON NAPOLEONS

~Submitted by Larry, Ontario, Canada

1 17 ??-ounce package (2 sheets) frozen puff pastry, thawed
2 3-ounce packages cream cheese, softened
1 tablespoon Dijon-style mustard
1 tablespoon white wine Worcestershire sauce
1 tablespoon thinly sliced green onion or snipped fresh chives
2 ?? cups chopped, cooked, peeled and deveined shrimp
(about 18 ounces uncooked)
1/3 cup shredded carrot
1/3 cup crumbled crisp-cooked bacon (about 4 slices)

Line two large baking sheets with parchment paper or clean brown paper.

Unfold one sheet of puff pastry. Using a pastry wheel or a sharp knife, cut sheet into nine squares (about 3x3 inches); cut each square into half making 18 rectangles. Place about 1 inch apart on prepared baking sheets. Bake in a 425?° F. oven for 12 to 15 minutes or until golden. Carefully remove pastries from baking sheet; cool on a wire rack. Repeat with remaining sheet of puff pastry. (Can be baked ahead and stored, tightly covered, in the refrigerator for up to three days.)

Filling: Combine cream cheese, mustard, Worcestershire sauce, and green onions or chives. Fold in cooked shrimp, carrot and bacon.

To assemble: use the tines of a fork to separate each pastry rectangle in half horizontally. Spread a rounded tablespoon of filling on the bottom portion of each pastry; replace top layer.

Makes 36

RASPBERRY GLACE PIE

~Submitted by Barbara, Chula Vista, CA

Baked 9" pie shell
1 quart red raspberries
1 cup water
1 cup sugar
3 tablespoons cornstarch
Few drops red food color
2 teaspoons lemon juice
1 (3 oz.) pkg. cream cheese at room temperature
1 tablespoon milk
Whipped cream (optional) I use Cool Whip thawed

Wash berries gently in cold water, lift out and spread on paper towels to drain thoroughly.

Place 1 cup berries and 2/3 cup water in saucepan; simmer 3 minutes. Run through strainer to remove seeds.

Blend sugar, cornstarch and remaining 1/3 cup water. Add to cooked raspberries and cook until mixture is thick and translucent, stirring constantly. Remove from heat; add food color and lemon juice. Cool.

Combine cream cheese with milk and spread evenly over bottom of pie shell. Pour remaining berries into pie shell, reserving a few of the prettiest ones for garnishing. Spread cooled, cooked berry mixture over berries. Chill until firm, at least 2 hours. Serve garnished with whipped cream and whole berries.

FIVE STAR FRENCH ONION SOUP

~Submitted by Rosemarie, Kansas City, MO

3 lb. onions, peeled
1/2 C butter
1 1/2 t black pepper
2 T paprika
1 bay leaf
3/4 C flour
3 quarts beef bouillon
1 C white wine
2 T salt
1/2 lb. Swiss cheese
French bread

Slice onions 1/8 inch thick. Melt butter, place onions in it and saute slowly for 1 1/2 hours in a large soup pot. Add all other ingredients except bouillon, wine, salt, cheese and bread. -- Saute over low heat 10 minutes more. Add bouillon and wine and simmer 2 hours. Adjust color to a brown with caramel coloring or liquid browning sauce if desired. Season to taste with salt. Refrigerate overnight to blend flavors.

To SERVE: Heat soup. Fill individual oven proof bowls with 1 C soup, top with 3 1/2 inch slices of French bread and top with a slice of Swiss cheese. Place under broiler to brown -- approximately 5 minutes at 550 degrees.

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For Two...

ENGLISH CHICKEN MUSHROOM CASSEROLE

Credits: The Breast Health Cookbook: Fast and Simple Recipes to Reduce the Risk of Cancer by Dr. Bob Arnot (Little, Brown and Company)