Spiced Up Chicken Salad

1/3 c lime juice

1 1/2 lbs boneless skinless chicken breasts

2 Tbs brown sugar

1 jalapeno pepper, seeded and chopped**

1 Tbs minced fresh or 1 tsp dried basil

1/4 tsp salt

1 Tbs minced fresh or 1 tsp dried mint

1/8 tsp white pepper

1 Tbs soy sauce

1/8 tsp paprika

1 1/2 tsp minced garlic, divided

1 pkg (5 oz) spring mix salad greens

1/4 tsp ground ginger

2 large sweet red peppers, julienned

1/4 c olive oil

1 small cucumber, halved and sliced

In a small saucepan, combine the lime juice, brown sugar, basil, mint, soy sauce, 1/2 teaspoon garlic and ginger.  Slowly whisk in oil; set aside.  Cut chicken breasts into strips.  In a large nonstick skillet coated with cooking spray, saute chicken until no longer pink.  Add the jalapeno, salt, white pepper, paprika and remaining garlic; saute 1 minute longer.  Place salad greens on a large platter; top with red peppers, cucumber and chicken.  Bring lime juice mixture to a boil; drizzle over salad.  Serve immediately.  Yield: 6 servings   ** When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands.  Avoid touching your face.

Greek Spinach Bake

2 c (16 oz) 4% cottage cheese

1/2 tsp pepper

1 pkg (10 oz) frozen chopped spinach, thawed and squeeze dry

1/4 tsp salt

8 oz crumbled feta cheese

4 eggs, lightly beaten

6 Tbs all-purpose flour

In a large mixing bowl, combine the cottage cheese, spinach and feta cheese.  Add the flour, pepper and salt; mix well.  Stir in eggs.  Spoon into a greased 9-inch square baking dish.  Bake, uncovered, at 350 degrees for 1 hour or until set.  Yield: 6 servings

Buttery Grilled Onions

6 medium onions, peeled

1/8 tsp coarsely ground pepper

6 Tbs butter, softened

6 tsp sherry, optional

6 tsp beef bouillon granules

shredded Parmesan cheese

1/8 tsp garlic powder

Carefully remove a 1 inch x 1 inch core from the center of each onion (save removed onion for another use).  Place each onion on a double thickness of heavy-duty foil (about 12 inches square).  Combine the butter, bouillon, garlic powder and pepper; spoon into onions.  Sprinkle with sherry if desired.  Fold foil around onions and seal tightly.  Grill, covered, over medium heat for 30-40 minutes or until crisp-tender.  Carefully unwrap foil to allow steam to escape.  Sprinkle onions with Parmesan cheese.  Yield: 6 servings

Broccoli Tomato Cups

1 1/2 c soft bread crumbs, divided

1 c (4 oz) shredded cheddar cheese

1 c grated Parmesan cheese, divided

3/4 c mayonnaise

6 to 8 medium tomatoes

salt to taste

2 c chopped broccoli

pepper to taste

Combine 1/2 cup of bread crumbs and 1/4 cup Parmesan cheese; set aside.  Cut a thin slice off the top of each tomato; scoop out pulp and place in a strainer to drain.  Place tomatoes upside down on paper towels.  Cook broccoli until crisp-tender; drain.  Chop tomato pulp and place in a bowl.  Add broccoli, cheddar cheese, mayonnaise, salt, pepper and remaining bread crumbs and Parmesan; mix gently.  Stuff tomatoes; place in a greased 11x7x2 inch baking dish.  Sprinkle with reserve crumb mixture.  Bake, uncovered, at 375 degrees for 30-40 minutes.  Yield: 6-8 servings

Chocolate Chip Raspberry Bars

1 3/4 c all-purpose flour

1/2 tsp almond extract

1 c sugar

1 c seedless raspberry jam

1 c cold butter

1/2 c miniature semisweet chocolate chips

1 egg

In a large bowl, combine flour and sugar.  Cut in butter until mixture resembles coarse crumbs.  Stir in egg and extract just until moistened.  Set aside 1 cup crumb mixture for topping.  Press the remaining mixture into a greased 11x7x2 inch baking pan.  Bake at 350 degrees for 5 minutes.  Spread with jam and sprinkle with reserved crumb mixture.  Bake 35-40 minutes longer or until golden brown.  Sprinkle with chocolate chips.  Return to the oven for 30 seconds or until chips are glossy.  Cool completely on a wire rack.  Cut into bars.  Yield: about 3 dozen

Blueberry Cream Dessert

1 c (8 oz) sour cream

1/2 tsp vanilla extract

1 carton (6 oz) blueberry yogurt

1 1/4 c graham cracker crumbs

1 envelope unflavored gelatin

6 Tbs butter, melted

3/4 c cold water

1 c fresh blueberries

3/4 c sugar, divided

1/2 c heavy whipping cream, whipped

In a small bowl, combine sour cream and yogurt; set aside.  In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute.  Add 1/2 cup sugar.  Cook and stir over low heat until gelatin is completely dissolved.  Remove from the heat; stir in vanilla and sour cream mixture until blended.  Transfer to a large bowl.  Chill until partially set.  Meanwhile, in a small bowl, combine the graham cracker crumbs, butter and remaining sugar; set aside 1/4 cup for topping.  Press the remaining crumb mixture into an ungreased 8-inch square dish; set aside.  Stir blueberries into gelatin mixture; fold in whipped cream.  Spoon into crust.  Sprinkle with reserved crumb mixture.  Chill until set.  Refrigerate.  Yield: 9 servings

Fantasy Strawberries

2 pkg (3 oz ea) strawberry gelatin

1 tsp vanilla extract

1/2 c sweetened condensed milk

red and green colored sugar

1 c finely chopped pecans

slivered almonds

1 c flaked coconut

green liquid food coloring

In a small bowl, beat the gelatin powder and milk until smooth.  Add pecans, coconut and vanilla; mix just until combined.  Shape into strawberries.  Roll sides of strawberries in red sugar and dip tops into green sugar.  Tint almonds with green food coloring; insert an almond into the top of each strawberry for stem.  Store in an airtight container in the refrigerator.  Yield: about 2 dozen

Fresh Vegetable Pasta Salad

1/2 c uncooked small pasta shells

1/4 c chopped sweet yellow pepper

1/4 c fresh cauliflowerets

1/4 c chopped seeded tomatoes

1/4 c fresh broccoli florets

1/4 c creamy Italian salad dressing

1/4 c thinly sliced fresh carrots

leaf lettuce, optional

Cook pasta according to package directions.  Meanwhile, in a small saucepan, cook the cauliflower, broccoli, carrots and yellow pepper in boiling water for 2 minutes.  Rinse in cold water and drain well; place in a bowl.  Drain pasta and rinse in cold water; add to vegetables.  Cover and refrigerate for at least 30 minutes.  Stir in tomatoes.  Add dressing and toss to coat.  Serve on lettuce-lined plates if desired.  Yield: 2 servings

Strawberry Shortcake

1 1/2 c sliced fresh strawberries

1/4 tsp cream of tartar

1/3 c sugar

1/8 tsp baking soda

BISCUITS:

1/4 c shortening

1 c all-purpose flour

1/3 c buttermilk

7 tsp sugar, divided

1/4 tsp vanilla extract

2 tsp baking powder

1/2 c heavy whipping cream

1/4 tsp salt

In a small bowl, mash the strawberries; stir in sugar.  Cover and refrigerate until serving.  For biscuits, in a bowl, combine the flour, 4 1/2 teaspoons sugar, baking powder, salt, cream of tartar and baking soda.  Cut in shortening until mixture resembles coarse crumbs.  Stir in buttermilk and vanilla until moistened.  Turn dough onto a lightly floured surface; knead 8-10 times.  Shape into two 4 inch circles.  Place on a ungreased baking sheet.  Bake at 450 degrees for 12-14 minutes or until golden brown.  Split biscuits in half horizontally; spoon strawberry mixture over bottom halves.  Replace tops.  In a small mixing bowl, beat the cream until it begins to thicken.  Add remaining sugar; beat until still peaks form.  Dollop onto shortcakes.  Serve immediately.  Yield: 2 servings