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1-1/2 cups orzo pasta
3 Tbsp. oil
3 Tbsp. orange juice
1/2 tsp. salt
4 cups cooked, cubed chicken
1 ripe cantaloupe, cut into 1" pieces
1 cup sliced celery
1 cup red grapes
1 cup mayonnaise
1 Tbsp. milk
2 Tbsp. orange juice
1 cup cashews

Cook orzo as directed on package. Drain, rinse briefly with warm water, and then drain thoroughly. While pasta is cooking, combine oil, orange juice, and salt in a large bowl and blend well. Stir cooked and drained orzo into this dressing. Add chicken, cantaloupe, celery and grapes.

Combine mayonnaise, milk, and orange juice and stir to blend. Fold into chicken mixture. Just before serving, add cashews.

Calories: 340
Fat: 20 grams
Sodium: 350 mg
Vitamin A: 25%

CHINESE CABBAGE & TOASTED NUT SALAD

~Submitted by Treva, NC

Salad Ingredients:

3/4 head of Chinese cabbage
1/4 head of red cabbage
6 - 8 green onions
Salt to taste

Vinaigrette Ingredients:

1/2 cup canola oil
1/4 cup of sesame oil
1/2 cup of sugar
2/3 cup of red wine vinegar

Topping Ingredients:

2 packages of Ramen noodles, broken in small pieces
1 cup of macadamia nuts
1/4 cup of sesame seeds
2 - 3 tablespoons of olive oil

The first thing you should do is make the topping. This will allow for a cool down period before you mix it in with the salad ingredients.

Start by heating 2 to 3 tablespoons of olive oil in a skillet. Add the noodles, nuts, and sesame seeds. Toast these in the oil, until they are dark brown. Remove the ingredients from the skillet and set aside to cool.

Next mix the vinaigrette by combining the canola oil, sesame oil, sugar, and red wine vinegar. Set the dressing aside.

Slice the 2 cabbages into thin strips and chop the green onions. Place the cabbage and green onions in a large bowl and toss.

Scatter toasted nuts and noodle topping over the cabbage and green onions.

When you are ready to serve the salad add the vinaigrette, don't forget to shake it up first, and toss until everything is well coated. At this point you can also sprinkle on a dash of salt to suit your taste, toss the salad again and serve.

BEER BATTER FRIED GREEN BEANS

~Submitted by Tena, MO

1 cup light beer
3/4 cup plus 2-3 tablespoons flour
1/2 teaspoon salt
1 tablespoon plus 1 teaspoon cumin seed
2 teaspoons kosher salt
1 pound green beans, trimmed (leave in long lengths)

Blend beer, flour, and 1/2 t salt until consistency of thin pancake batter. Add more flour if too thin. Let stand, covered in plastic wrap, for 1 hour and stir again. Toast cumin seed over moderate heat for 3-4 minutes or until it is fragrant and several shades darker. Grind until fine and combine with kosher salt. Heat 2??? of oil in large skillet to 375F. Dip beans into batter in batches, letting excess drip off, and fry in batches for 2 minutes or until they are golden. Drain and sprinkle with salt. Keep warm until ready to eat. Serves 6.

CRUSTY BAKED POTATOES

~Submitted by Bev, FL

4 small to medium potatoes
4 Tbsp. butter
1 c. fine dry bread crumbs
1 tsp. salt
1 tsp. paprika

Note: The proportions are for 4 small to medium potatoes. Prepare a potato for each person, with about two extras, and multiply recipe as required.

Mix bread crumbs with salt and paprika. Wash and peel baking potatoes, leaving them whole. Pat dry. Melt butter in small saucepan. Roll potatoes in butter; coat evenly with bread crumb mixture. Place potatoes in shallow buttered casserole, cover and bake at 350 degrees for about 1 hour, or until tender. Any butter left from coating potatoes may be added to bottom of casserole. For the last 20 minutes, remove cover, and turn potatoes to brown evenly.

Note: The last time I prepared this dish, the potatoes were done at least 30 minutes before serving time. I reduced oven temperature to 200 degrees while dinner waited for the guests. The potatoes were lovely. Delicious!

HUNGARIAN WHITEFISH WITH MUSHROOMS & SOUR CREAM

~Submitted by Barbara, Chula Vista, CA

4 boneless whitefish fillets
1/4 cup butter
Salt
Paprika
1 cup sliced mushrooms
1 can (10 1/2 ounces) Condensed Cream of Mushroom soup
1 cup sour cream

Butter a shallow baking dish large enough to hold fish fillets in a single layer. Place fillets in dish and dot with butter. Sprinkle fish with salt and paprika. Sprinkle mushrooms over fish fillets.

Bake in a preheated 350 F. oven for 15 minutes.

Combine soup and sour cream. Heat just until mixture bubbles. Spoon sauce over fish and bake an additional 15 minutes or until fish flakes. Sprinkle top with paprika. Top with additional spoonful of sour cream, if desired.

I fell in love with these the first time I ate them at the home of Irma Fleischaker.

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For Two...

SWEET POTATO COCONUT CREAM SOUP
Makes two generous servings

~Submitted by Larry Holmes, Ontario, Canada

1 tablespoon vegetable oil
1 small onion, chopped
?? teaspoon mild curry paste
1 pound sweet potatoes
1 clove garlic, chopped
3 cups chicken or vegetable stock
1 cup coconut milk
1 lime
2 tablespoons chopped fresh coriander
?? teaspoon pepper

Heat oil in a medium pot set over medium heat. Add onion and curry paste and cook for 5 minutes, stirring often. Meanwhile, chop sweet potatoes into small pieces. Add sweet potatoes and garlic to pot and cook, stirring often, for 10 minutes or until potatoes are slightly softened.