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CHICKEN CACCIATORE

~Submitted by Larry Holmes, Ontario, Canada

1 tablespoon olive oil
1 3 ??-pound broiler-fryer, cut up
1 large onion
1 medium-sized green pepper
1 garlic clove
2 6-ounce jars marinated artichoke hearts
1 14 ??-ounce can Italian-style stewed tomatoes
1 8-ounce can tomato sauce

In 12-inch skillet over medium-high heat, in hot oil, cook chicken until browned on all sides, about 20 minutes; remove to plate. Discard fat in skillet.

Meanwhile, cut onion lengthwise in half, then crosswise into ??-inch-wide strips; mince garlic.

Into same skillet over medium-high heat, drain liquid from artichoke hearts; reserve artichoke hearts. Add onion, pepper and garlic to skillet and cook until onion begins to brown, stirring often.

Stir in stewed tomatoes, tomato sauce and reserved artichoke hearts. Return chicken to skillet. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until juices run clear when chicken is pierced with a knife.

Makes 4 servings.

Each serving: 615 calories; 36 g fat; 155 mg cholesterol; 1190 mg sodium





WHITE FISH SALAD

~Submitted by Barbara, Chula Vista, CA

2 cups cooked white fish, any variety
3/4 cup sliced celery
1/2 cup sliced green onion
3 tablespoons cider vinegar
2 tablespoons cooking oil
2 tablespoons soy sauce
1 tablespoon water
2 teaspoons mayonnaise
1 teaspoon sugar
1/8 teaspoon ground ginger
dash of pepper
salad greens

Combine fish, celery, and onion. Combine vinegar, oil, soy sauce, water, mayonnaise, sugar, ginger and pepper in blender. Mix until smooth. Pour over fish mixture. Chill at least an hour. Serve on salad greens.

Makes five 1/2 cup servings.




STICKY DATE PUDDING

~Submitted by Robyn, Auckland, New Zealand

For 6 small (or one 23cm) pudding/s:

1 cup (175g) pitted dates
1 cup hot water
50g butter
1 cup self-raising flour
?? tsp baking soda
1 tsp cinnamon
?? tsp mixed spice
?? cup brown sugar
2 large eggs

1 cup sour cream
1 cup brown sugar
grated rind of ?? orange

Heat oven to 180??C or 170??C fan bake. Put the roughly chopped dates in a medium-sized microwave bowl. Cover with the water then microwave on high (100%) for 5 minutes, stirring occasionally. Stir in the butter then cool.

Sift the flour, baking soda and spices into another medium bowl then stir in the brown sugar. Add the eggs to the cooled date mixture, stir until well combined then fold this into the dry ingredients.

Coat 6 large non-stick pans (each of ?? cup capacity) or a 23cm cake tin with non-stick spray, then spoon in mixture. Cover muffin tins with foil, then place in a roasting pan containing 2cm of boiling water and bake for 25-30 minutes, until puddings are firm when pressed in the centers.

Bake the large pudding uncovered for 30 minutes or until centre is firm when pressed.

Serve warm, topped with butterscotch sauce made by heating together the last three ingredients for 2-5 minutes, until as thick as you like.




SOUR CREAM POTATO SALAD

~Submitted by Edna, Decatur, IL

1/3 cup Italian dressing
7 medium red potatoes
1/3 cup sliced green onions with tops
3/4 cup sliced celery
4 hard boiled eggs
1 cup mayonnaise
1/2 cup sour cream
1 1/2 tsp horseradish mustard
salt and celery seed to taste

Boil potatoes with skins on: peel (or don't) and dice. Pour Italian dressing over warm potatoes: chill 2 hours. Add celery and onions. Chop egg whites, and add. Sieve yolks. Mix with mayonnaise, sour cream and mustard: Fold into salad mixture. Add salt and celery seed to taste. Chill 2 hours or more (can be made the day ahead, keeps well) Serves 8




EASY TOFFEE FOR KIDS

~Submitted by Margo, SW CO

350*F

35 premium unsalted crackers
1 c butter
1 c brown sugar
6 oz pkg semi-sweet chocolate chips

Grease cookie sheet. Line entire tray with crackers touching one another. Boil sugar and butter for 3 minutes. Gently pour over crackers. Bake in 375*F oven for 12-15 minutes. Watch not to burn. Let cool for 1 minutes. Sprinkle chocolate chips over crackers and return to oven for 3-5 minutes. Gently spread chocolate to evenly cover surface. Let cool and harden in refrigerator.

Break into pieces and store in fridge for freezer.




COPPER PENNIES

~Submitted by Nancy, NM

2 cups carrots, sliced
1 medium green pepper, cut into thin strips
2 medium onions, sliced
1 - 10 oz. can tomato soup
1/4 cup vegetable oil
1 cup sugar
3/4 cup red wine
1 tsp salt
1/2 tsp black pepper
1 TB Worcestershire sauce

Simmer carrots in water until softened but still slightly crunchy. Drain and mix in a bowl with the green pepper and onions. Mix together the soup, oil, sugar, vinegar, salt and pepper and Worcestershire sauce. Pour over carrot mixture and mix well. Place in tight container in refrigerator.

They will keep several weeks, and any sauce left over is good for salad dressing.




FALL APPLE BAVARIAN CHEESECAKE

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~Submitted by Richard, Bradenton, FL

Makes: 8 servings

1/3 cup butter, melted
1-1/4 cups HONEY MAID Graham Cracker Crumbs
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup plus 3 Tbsp. sugar, divided
1/2 tsp. vanilla
2 eggs
1 apple, peeled, cored and sliced
1/4 cup PLANTERS Sliced Almonds
1/4 tsp. ground cinnamon

PREHEAT oven to 350?°F. Mix butter and crumbs; press firmly onto bottom and up side of 9-inch pie plate.

BEAT cream cheese, 1/2 cup of the sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Pour into crust; top with apple slices and almonds. Combine cinnamon and remaining 3 Tbsp. sugar; sprinkle over cheesecake.

BAKE 40 minutes or until center is almost set. Cool on wire rack. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.

Nutrition (per serving):
Calories 440 Total fat 32g Saturated fat 17g Cholesterol 135mg Sodium 390mg Carbohydrate 35g Dietary fiber 1g Sugars 24g Protein 7g Vitamin A 20%DV Vitamin C 0%DV Calcium 6%DV Iron 6%DV

Source: Kraft Kitchens

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For Two...

HAM AND CAULIFLOWER CASSEROLE

~Submitted by Jean, Syracuse, NY

1 small cauliflower, separated
1/4 cup cornflake crumbs
1/4 pound cooked diced ham
3 tablespoons chopped green pepper
1/2 cup graded cheddar cheese
3/4 cup sour cream
1/4 cup grated parmesan cheese
dash of paprika

In a medium saucepan add cauliflower and water. Bring to a boil and continue boiling for 15 minutes or until tender. Drain, mix together the cauliflower and crumbs. Add ham, green pepper and cheddar cheese. Place the whole mixture in a buttered casserole dish. Top with the sour cream. Sprinkle with parmesan cheese and bake at 325* for 20 minutes.