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Chicken Cutlets with Spinach & Mozzarella

Parslied new potatoes would round out this delightful dinner.

Pan-Fried Oysters

Browned in just 2 teaspoons of oil, these delicate crusty oysters barely fit the definition of “fried.”

Cincinnati Chili Casserole

Cincinnati chili was created in 1922 by a Greek restaurateur who embellished a standard American all-meat chili by adding sweet spices, such as cinnamon and allspice. He offered his customers the chili served a variety of ways, including the now well-known “five-way” chili-served on a mound of spaghetti and topped with such things as beans, chopped onions, and shredded cheese. In this baked version of Cincinnati chili, most of the components of five-way chili are combined and cooked together in a casserole.

Sweet & Sour Peanut Sauce

Use this sauce to dress noodles or steamed vegetables.

Applesauce Muffins

Applesauce and yogurt make for an especially moist and tender muffin.

Pacific Rice Salad

Use apricot nectar, with its heavenly fragrance, in the dressing for this appealing chicken, mango, red pepper, and rice salad.

Black Bean & Cabbage Salad

Tomato-vegetable juice has enough texture to be the basis for an easy low-fat salad dressing. For an extra kick, try the spicy version of tomato-vegetable juice in the dressing.

Lemony Mushrooms

These mushrooms can be served hot as a side dish, or chilled as a fine salad. Or if you drain the cooked mushrooms and chop them up a bit, they make a great sandwich topping.

Blueberry Cornmeal Waffles

Equal parts flour and cornmeal give these waffles a good crunch and "corny" flavor. Use a nonstick waffle iron if you have one or lightly brush a regular waffle iron with oil. This recipe makes 16 waffles that are about 3" square. Some waffle irons have 4 individual squares and some have only 2. Whichever type of iron you have, use 1/4 cup of batter per waffle, spooning it into the center of the waffle square.

Dream of Broccoli Soup

Although this soup is tummy-warming in fall and winter, it can also be served chilled in the summer with a dollop of yogurt and garnished with a few sprigs of cilantro or Italian parsley.