Dinner Tonight

Herbed Pot Roast

1 boneless beef rump or chuck roast (3 to 3-1/2 pounds)
1 tablespoon canola oil
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 can (10-1/2 ounces) condensed beef broth, undiluted
8 medium carrots, cut into thirds
8 medium potatoes, peeled and quartered
1 large onion, quartered
1 cup water

In a Dutch oven, brown roast in oil over medium heat. Combine the seasonings; sprinkle over meat. Add broth and bring to a boil. Cover and bake at 325° for 2 hours, basting occasionally.

Add the carrots, potatoes, onion and water. Cover and bake for 1 hour or until vegetables are tender. Thicken pan juices for gravy if desired. Makes 8 servings.

Smoked Sausage Supper

1 can (8 ounces) pineapple chunks
1 tablespoon vegetable oil
12 ounces smoked kielbasa or other link sausage, cut into 1/2-inch slices
1 large onion, chopped
1 medium green pepper, chopped
1 cup sliced celery
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 garlic clove, minced
1 tablespoon brown sugar
1 teaspoon pepper
3 tablespoons cornstarch
Hot cooked rice

Drain pineapple, reserving juice; set pineapple and juice aside. Heat oil in a skillet; cook the sausage, onion, green pepper and celery until vegetables are crisp-tender. Add the tomatoes, beef broth, garlic, brown sugar and pepper; cover and simmer for 5 minutes.

In a small bowl, combine the cornstarch and reserved pineapple juice until smooth; stir into skillet. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Stir in reserved pineapple. Serve with rice. Makes 6 servings.

Taco-Stuffed Pepper Cups

2 medium green peppers
1/2 pound ground beef
2 tablespoons chopped onion
1 can (16 ounces) kidney beans, rinsed and drained
1 can (8 ounces) tomato sauce
3 tablespoons taco seasoning
1/4 cup sour cream
1/4 cup shredded cheddar cheese
1/4 cup chopped tomato

Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until heated through.

Spoon into peppers. Place in an ungreased 8-in. square baking dish. Bake, uncovered, at 350° for 10-12 minutes or until peppers are tender. Top with the sour cream, cheese and tomatoes. Makes 4 servings.

Chicken Tetrazzini With Prosciutto and Peas

3 ounces finely chopped prosciutto
2 teaspoons vegetable oil
1 (7-oz.) package vermicelli
3 cups chopped cooked chicken
1 cup (4 oz.) shredded Parmesan cheese
1 (10 3/4-oz.) can cream of mushroom soup
1 (10-oz.) container refrigerated Alfredo sauce
1 (4-oz.) can sliced mushrooms, drained
1/2 cup chicken broth
1/4 cup dry dry white wine
1/4 teaspoon freshly ground pepper
1 cup frozen baby English peas, thawed
1/2 cup slivered almonds

Sauté prosciutto in hot vegetable oil in a small skillet over medium-high heat 2 to 3 minutes or until crisp. Preheat oven to 350°. Prepare pasta according to package directions.

Meanwhile, stir together chicken, 1/2 cup Parmesan cheese, and next 6 ingredients; stir in prosciutto, pasta, and peas. Spoon mixture into 6 lightly greased 8-oz. ramekins or a lightly greased 11- x 7-inch baking dish. Sprinkle with almonds and remaining 1/2 cup Parmesan cheese. Bake at 350° for 35 minutes or until bubbly. Makes 6 servings

Beef Curry

1 pound beef stew meat, cut into 1/2-inch cubes
1 can (14-1/2 ounces) diced tomatoes, undrained
1 small onion, chopped
1 small sweet red pepper, chopped
1 small green pepper, chopped
1 to 2 tablespoons curry powder
1/2 teaspoon salt
Hot cooked rice
Raisins, chopped salted peanuts and flaked coconut, optional

In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. Serve with rice. Garnish with raisins, peanuts and coconut if desired. Makes 4 servings.

Beef Carnitas Tacos

2 cups chopped plum tomato (about 2 medium)
1/3 cup chopped onion
1/4 cup diced peeled avocado
2 tablespoons minced fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
8 (6-inch) corn tortillas
2 cups Beef Carnitas
1 lime, cut into 8 wedges

Combine the first 7 ingredients in a medium bowl; toss well. Warm tortillas according to package directions. Spoon 1/4 cup Beef Carnitas onto each tortilla; top each with about 3 tablespoons avocado mixture. Fold in half; serve with lime wedges. Makes 4 servings

Crispy Catfish

4 catfish fillets (about 6 oz. each)
1/3 cup yellow corn meal
1/3 cup all purpose flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon onion powder
1/8 teaspoon freshly ground black pepper
1 large egg, lightly beaten
1 tablespoon water
1/2 cup pure vegetable oil
Tartar sauce (optional)

Rinse fish. Pat dry. Combine cornmeal, flour, salt, paprika, onion powder and pepper in shallow dish. In another shallow dish combine egg and water. Dip fish in egg mixture. Coat with cornmeal mixture.

Heat oil to 365° in electric skillet or on medium-high heat in large heavy skillet. Fry fish 5 to 7 minutes on each side or until crisp and browned. Drain on paper towels. Serve with tartar sauce, if desired.

Note: Any firm, white-fleshed fish fillet such as flounder, sole or cod can be cooked in the same way. The coating also works well on turkey cutlets or boneless, skinless chicken breasts.

Cola Marinated Flank Steak

2 pounds beef flank steak
1 cup bottled teriyaki sauce
1 cup cola
1 onion, diced
1 clove garlic, chopped
2 tablespoons red wine vinegar
1 teaspoon vegetable oil
2 tablespoons hot sauce
Salt and pepper

With a sharp knife, lightly score both sides of steak in a crisscross pattern. Place steak in a large ziplock bag. In a medium bowl, combine teriyaki sauce, cola, onion, garlic, vinegar, oil and hot sauce, whisking well to combine.

Reserve 1/2 cup of marinade. Pour remaining marinade over steak in ziplock bag, seal bag and turn over a few times to thoroughly coat. Refrigerate for 2 hours. Preheat broiler and place a rack 3 inches from heat source. Let steak and marinade sit at room temperature for 15 minutes.

Remove steak from bag; discard excess marinade. Season steak on both sides with salt and pepper. Place steak on a broiler pan and broil for 6 minutes. Turn steak, brush with reserved marinade and broil for 6 minutes longer (for medium rare). Remove steak to a cutting board, tent with foil to keep warm and allow to rest for 10 minutes. Carve steak into thin slices and serve. Makes 8 Servings

Roast Pork With Garlic-Onion Gravy

1 (5- to 6-lb.) bone-in pork shoulder roast
10 garlic cloves, halved
Kitchen string
5 teaspoons Cajun seasoning
2 tablespoons vegetable oil
3 medium onions, halved and sliced
3 celery ribs, chopped
1 (14.5-oz.) can chicken broth
3 tablespoons all-purpose flour
5 tablespoons cold water
Garnishes: red grapes, sliced pears, collard green leaves, persimmons

Preheat oven to 325°. Make 20 small, deep cuts in roast, and insert garlic pieces. Tie roast with kitchen string, securing at 2-inch intervals. Rub Cajun seasoning onto roast.

Cook roast in hot oil in a large heavy skillet over high heat 2 minutes on all sides or until browned. Remove from skillet. Reduce heat to medium. Add onions and celery to skillet; cook, stirring frequently, 5 to 8 minutes or until tender. Place onion mixture in a roasting pan; top with roast. Add broth to pan. Cover loosely with heavy-duty aluminum foil.

Bake at 325° for 3 1/2 to 4 hours or until a meat thermometer inserted into thickest portion registers 180° to 185°. Remove roast from pan; cover with foil, and let stand 20 minutes before slicing.

Pour pan drippings through a wire-mesh strainer into a measuring cup to equal 2 cups, adding additional broth or water, if necessary. Discard solids.

Whisk together 3 tbsp. flour and 5 tbsp. cold water in a medium saucepan. Whisk in pan drippings. Cook, whisking often, over medium-high heat 6 to 7 minutes or until thickened. Serve with pork. Garnish, if desired. Makes 8 servings

Chicken with Pepper Relish

4 boned, skinned chicken breast halves (about 6 oz. each)
Salt and pepper
1 1/2 tablespoons olive oil
1/4 cup chopped shallots
2 cloves garlic, peeled and minced
1 1/2 pounds red, yellow, and/or orange bell peppers, rinsed, stemmed, seeded, and cut into 1/2-inch pieces
3 tablespoons sherry vinegar
1/4 cup chopped pitted Spanish-style green olives
1 tablespoon drained capers

Rinse chicken and pat dry. Sprinkle breast halves lightly all over with salt and pepper. Heat 1 tablespoon olive oil in a 10- to 12-inch nonstick frying pan over medium heat. Add chicken and cook, turning once, until browned on both sides but still slightly pink in the center of the thickest part (cut to test), about 8 minutes total. Transfer chicken to a plate.

Pour remaining 1/2 tablespoon olive oil into pan. Add shallots and garlic and stir often until fragrant but not browned, 1 to 2 minutes. Add peppers and stir frequently until slightly soft, 1 to 2 minutes. Add vinegar, olives, capers, and the chicken.

Cover, lower heat to medium-low, and cook until peppers are soft and chicken is no longer pink in the center of the thickest part (cut to test), 5 to 8 minutes longer. Add salt and pepper to taste. Transfer each breast half to a plate and spoon peppers and juices evenly over warm chicken. Makes 4 servings

Italian-American Meatballs

2 slices white sandwich bread, stale
1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground beef chuck
1/2 cup plus 2 tablespoons grated Parmesan
1/4 cup chopped flat-leaf parsley
2 teaspoons kosher salt
1/2 medium onion, grated (about 1/4 cup)
2 cloves garlic, minced
1 large egg, beaten
Freshly ground black pepper
1/3 cup olive oil, divided
Quick Marinara Sauce, recipe follows
1 pound cooked spaghetti or linquini

Grate the bread or pulse into crumbs in a food processor. In a small bowl toss the bread crumbs with 1/3 cup cold milk to re-hydrate.

In a large bowl, combine the bread crumbs, pork, veal, beef, Parmesan, parsley, salt, onion, garlic, and egg and mix until combined. Season the meat mixture with pepper.

Using your hands, gently form the meat mixture into 18 slightly larger than golf ball-sized balls. (Packing the meat mixture too tightly together will result in tough meatballs). Refrigerate for at least 1 hour or up to 24 hours.

Heat half the oil in a large nonstick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate. Drain the oil and wipe out the skillet, return to the heat, and repeat with the remaining oil and meatballs.

Drain and wipe out the skillet again. Return all the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, and simmer, covered, swirling the pan occasionally, until the meatballs are cooked through about 15 minutes. The cheese in the meatballs will start to melt when the meatballs are ready.

Serve immediately with the Quick Marinara Sauce and spaghetti or on sandwiches. If serving with spaghetti, toss with 1/3 of the sauce. These meatballs can be stored, covered in the refrigerator for 3 days, or frozen for up to 6 weeks. Makes 4 servings

Quick Marinara Sauce
1/4 cup extra-virgin olive oil
1/4 medium onion, diced (about 3 tablespoons)
4 cloves garlic, sliced
3 (28-ounce) cans whole, peeled, tomatoes, roughly chopped
3 sprigs fresh thyme
1 small bunch fresh basil, leaves chopped
2 teaspoons kosher salt
Freshly ground black pepper

Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 5 minutes. Add the tomatoes, the herb sprigs and basil and bring to a boil. Reduce heat and simmer, uncovered for about 15 minutes or until thickened

Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Serve or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Curry Chicken Dinner

8 boneless skinless chicken breast halves (about 2 pounds)
1/2 cup all-purpose flour
1/4 cup shortening
2 medium onions, chopped
2 medium green peppers, chopped
1 garlic clove, minced
2 to 3 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon white pepper
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 teaspoon chopped fresh parsley
1/2 teaspoon dried thyme
1 cup water
3 tablespoons raisins or dried currants
Hot cooked rice
1/4 cup slivered almonds, toasted, optional

Dust chicken with flour. In a Dutch oven over medium heat, brown the chicken in shortening. Remove chicken and set aside. Saute onions, peppers and garlic in drippings for 3-4 minutes or until tender. Add curry powder, salt and pepper; mix well.

Return chicken to the pan. Add tomatoes, parsley, thyme, and water. Cover and bake at 375° for 45-50 minutes or until chicken is tender. Stir in raisins. Serve over rice; sprinkle with almonds if desired. Makes 8 servings.

Chicken-Fried Steaks

2-1/4 cups all-purpose flour, divided
2 teaspoons baking powder
3/4 teaspoon each salt, onion powder, garlic powder, chili powder and pepper
2 eggs, lightly beaten
1-2/3 cups buttermilk, divided
4 beef cubed steaks (4 ounces each)
Oil for deep-fat frying
1-1/2 cups milk

In a shallow bowl, combine 2 cups flour, baking powder and seasonings. In another shallow bowl, combine eggs and 1 cup buttermilk. Dip each cube steak in buttermilk mixture, then roll in flour mixture. Let stand for 5 minutes.

In a large skillet, heat 1/2 in. of oil on medium-high. Fry steaks for 5-7 minutes. Turn carefully; cook 5 minutes longer or until coating is crisp and meat is no longer pink. Remove steaks and keep warm.

Drain, reserving 1/3 cup drippings; stir remaining flour into drippings until smooth. Cook and stir over medium heat for 2 minutes. Gradually whisk in milk and remaining buttermilk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with steaks. Makes 4 servings (2 cups gravy).

Patty Melts with Grilled Onions

8 (1/8-inch-thick) slices Vidalia or other sweet onion
1 tablespoon balsamic vinegar
Cooking spray
1 pound extralean ground beef
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons creamy mustard blend (such as Dijonnaise)
8 (1-ounce) slices rye bread
1 cup (4 ounces) shredded Jarlsberg cheese

Arrange onion slices on a plate. Drizzle vinegar over onion slices. Heat a large grill pan over medium heat. Coat pan with cooking spray. Add onion to pan; cover and cook 3 minutes on each side. Remove from pan; cover and keep warm.

Heat pan over medium-high heat. Coat pan with cooking spray. Divide beef into 4 equal portions, shaping each into a 1/2-inch-thick patty. Sprinkle patties evenly with salt and pepper. Add patties to pan; cook 3 minutes on each side or until done.

Spread about 1 teaspoon mustard blend over 4 bread slices; layer each slice with 2 tablespoons cheese, 1 patty, 2 onion slices, and 2 tablespoons cheese. Spread about 1 teaspoon mustard blend over remaining bread slices; place, mustard side down, on top of sandwiches.

Heat pan over medium heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Cook 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook). Makes 4 servings

Grilled Basil-and-Garlic Pork Chops

1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried basil
1/2 teaspoon garlic powder
6 (6- to 8-oz.) bone-in pork loin chops

Preheat grill to 350° to 400° (medium-high) heat. Combine first 4 ingredients; sprinkle over pork chops. Grill pork, covered with grill lid, over 350° to 400° (medium-high) heat 5 to 7 minutes on each side or until done. Makes 6 servings

Sweet-and-Sour Muffin Meat Loaves

1 cup ketchup
1/4 cup brown sugar
2 tablespoons vinegar
2 pounds ground beef chuck or sirloin
1 egg
1 onion, finely chopped
1/2 cup bread crumbs
S alt and pepper

Preheat oven to 400° and grease a 12-cup muffin tin. Mix 1/2 cup ketchup, brown sugar and vinegar in a small bowl. In a large bowl, combine ground beef, egg, onion, bread crumbs and remaining 1/2 cup ketchup; season with salt and pepper. Combine ingredients well.

Place 2 1/2 tsp. ketchup mixture in bottoms of prepared muffin wells. Form meat mixture into 12 equal balls and place in muffin tin, pressing down to smooth top of meat.

Cook meat loaves until no longer pink and juices bubble around edges, about 20 minutes. (Center of loaves should reach 160°F on a meat thermometer.) Remove from oven and let sit in pan for 5 minutes before carefully removing. Serve with mashed potatoes and peas and carrots, if desired. Makes 6 servings

Ham with Cream Sauce on Biscuits

1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons cold butter
1/2 cup milk

Cream Sauce:
1 cup cubed fully cooked ham
1/4 cup chopped onion
3 tablespoons butter
1/2 teaspoon chicken bouillon granules
1/2 teaspoon Worcestershire sauce
1/8 teaspoon pepper
3 tablespoons all-purpose flour
1-3/4 cups milk
3 hard-cooked eggs, chopped
1 tablespoon minced fresh parsley

In a large bowl, combine the flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times.

Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake at 425° for 10-12 minutes or until golden brown.

Meanwhile, in a large skillet, saute ham and onion in butter for 3-4 minutes or until onion is crisp-tender. Stir in the bouillon, Worcestershire sauce and pepper. Combine flour and milk until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Gently stir in eggs and parsley. Split warm biscuits in half horizontally; top with ham mixture. Makes 4 servings.

Spaghetti Skillet

1/2 pound ground beef
1/4 pound bulk Italian sausage
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) stewed tomatoes
1 cup water
1 can (4 ounces) mushroom stems and pieces, drained
2 celery ribs, sliced
4 ounces uncooked spaghetti, broken in half
1/4 teaspoon dried oregano
Salt and pepper to taste

In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 14-16 minutes or until spaghetti is tender. Makes 4 to 6 servings.

Maple-Glazed Ribs

3 pounds pork spareribs, cut into serving-size pieces
1 cup maple syrup
3 tablespoons orange juice concentrate
3 tablespoons ketchup
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon curry powder
1 garlic clove, minced
2 green onions, minced
1 tablespoon sesame seeds, toasted

Place ribs, meaty side up, on a rack in a greased 13-in. x 9-in. baking pan. Cover pan tightly with foil. Bake at 350° for 1-1/4 hours.

Meanwhile, combine the next nine ingredients in a saucepan. Bring to a boil over medium heat. Reduce heat; simmer for 15 minutes, stirring occasionally.

Drain ribs; remove rack and return ribs to pan. Cover with sauce. Bake, uncovered, for 35 minutes, basting occasionally. Sprinkle with sesame seeds just before serving. Makes 6 servings.

Caribbean Pork Tenderloins

2 pork tenderloins (1 pound each)
1/2 cup mango nectar
1/4 cup plus 1 tablespoon spiced rum or additional mango nectar, divided
2 tablespoons olive oil
2 tablespoons Caribbean jerk seasoning, divided
2 garlic cloves, minced
1 cup chopped peeled mango
1 tablespoon heavy whipping cream

Cut tenderloins in half lengthwise; cut each half into three strips to within 1-in. of one end. In a large resealable plastic bag, combine the mango nectar, 1/4 cup rum, oil, 1 tablespoon jerk seasoning and garlic; add the pork. Seal bag and turn to coat; refrigerate for up to 4 hours.

Drain and discard marinade. Place tenderloin halves on a clean cutting board and braid; secure loose ends with toothpicks. Sprinkle with remaining jerk seasoning.

Grill braids, covered, over medium heat for 8-10 minutes or until a meat thermometer reads 160°, turning once. Discard toothpicks. Let stand for 5 minutes before slicing.

Meanwhile, place the chopped mango, cream and remaining rum in a food processor. Cover and process until smooth. Transfer to a small saucepan; heat through. Serve with pork. Makes 8 servings (3/4 cup sauce).

Dinner Roll Burgers

4 slices bacon
1 onion, finely chopped
2 garlic cloves, minced
3 pounds lean ground beef
2 tablespoons Worcestershire sauce
Salt and pepper
24 small dinner rolls

In a skillet, cook bacon until crisp. Remove bacon and drain on paper towels. Discard all but 2 Tbsp. bacon fat. Cook onion in bacon fat until translucent, about 3 minutes, then add garlic and cook 30 seconds longer. Remove mixture from pan and let cool. Crumble bacon when cool enough to handle.

In a large bowl combine beef, bacon, onion mixture, Worcestershire sauce and salt and pepper, and mix well. Form into 24 small patties and chill.

Preheat grill to medium; oil when hot. Cook burgers for about 7 minutes for medium rare, turning once halfway through. Serve burgers on rolls. Makes 24 Servings

Chow Mein Chicken

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-1/2 ounces) condensed chicken with rice soup, undiluted
1 can (5 ounces) evaporated milk
2 cups cubed cooked chicken
1 can (3 ounces) chow mein noodles

In a bowl, combine soups and milk. Stir in chicken. Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 40 minutes; stir. Sprinkle with chow mein noodles. Bake 5-10 minutes longer or until bubbly and noodles are crisp. Makes 4 servings.

Potato Chip Chicken

4 chicken cutlets (6- to 8-ounce), (or chicken breasts or chicken thighs with bones, if desired)
6 ounces potato chips
1 clove garlic, minced
4 tablespoons of butter
1/4 tsp. ground black pepper

Preheat oven to 450 degrees. Melt butter in a small pot. Add garlic to it and let cool slightly. Crumble potato chips in food processor by pulsing for 30 seconds, or place paper towel over chips and roll back snd forth with a rolling pin until chips resemble crumbs. Mix in black pepper. You will have 1 1/2 cups. Place crumbs on a large plate.

Cover a large baking sheet with aluminum foil. Dip one chicken cutlet onto butter garlic mixture. Place cutlet on potato chip crumbs and press down slightly to insure crumbs stick. Turn cutlet over and repeat on other side. Place on prepared baking pan. Repeat procedure for remaining 3 cutlets.

Place in preheated oven and bake for 12-15 minutes (The cooking time for breasts & thighs with bones is 30 to 40 minutes). Make sure cutlets are cooked through, still tender and that the topping is golden brown. Serves 4

Bacon-Feta Chicken Rolls

4 boneless skinless chicken breast halves (4 ounces each)
8 bacon strips, cooked and drained
1 cup (4 ounces) crumbled feta cheese
4 roasted sweet red pepper halves, drained and patted dry
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1/2 teaspoon Italian seasoning

Flatten to 1/4-in. thickness. Top each with two strips bacon, 1/4 cup feta cheese and a red pepper half; sprinkle with salt and pepper. Roll up starting with short side, bringing the ends to meet. Tie at 1-1/2-in. intervals with kitchen string.

In a large skillet over medium heat, brown chicken in oil on all sides. Transfer to an ungreased 8-in. square baking dish. Sprinkle with Italian seasoning. Bake, uncovered, at 350° for 35-40 minutes or until chicken is no longer pink. Remove string. Makes 4 servings.

Deep-Fried Chicken Wings

15 chicken wings (about 3 pounds)
1/2 cup cornstarch
1/4 cup all-purpose flour
1/4 cup sugar
2 teaspoons sesame seeds
1-1/2 teaspoons salt
2 eggs
1/4 cup canola oil
5 teaspoons soy sauce
2 green onions, finely chopped
Oil for deep-fat frying

Cut chicken wings into three sections; discard wing tip section. In a large bowl, combine the cornstarch, flour, sugar, sesame seeds and salt. Combine the eggs, oil and sou sauce; gradually whisk into dry ingredients until blended. Stir in onions. Add chicken wings and stir to coat. Cover and refrigerate for at least 3 hours.

Remove wings and discard the batter. In an electric skillet or deep-fat fryer, heat 1-1/2 in. of oil to 375°. Fry wings, 8-10 at a time, for 5-6 minutes on each side or until juices run clear. Drain on paper towels. Makes 2-1/2 dozen.