Sent in by Emma (USA) Feb 2007who says: You can use which-ever assortment of chicken pieces you want (legs, thighs, breats, etc.), or you could cut up a whole chicken.

2 Cup un-sifted all-purpose flour	Potatoes (cooked and cubed, if
2 10 3/4-oz. condensed chicken	-desired)
-broth, or broth from chicken (and	1/2 to 3/4 cups hot water (for
-bouillon cube	-dough
2 Tsp baking powder	-mixture)
1 onion (if desired)	Diced carrots (If desired-suit to
1/4 Tsp salt	-taste)
Celery (If desired-suit to taste)	1 Cup water (for canned broth)
3 TBS. vegetable shortening	1 onion (if desired)
-(Crisco)

* If using chicken, cook onion, celery, and carrots, with chicken. After the chicken is cooked, pick it off of the bones, and set aside.
* In large bowl, combine flour, baking powder, and salt.
* Cut in shortening with pastry blender (or 2 knives) until mixture forms fine crumbs.
* Stir enough hot water into flour mixture to make a firm, but manageable, dough.
* On floured board, roll out dough to 1/16-inch thickness. With knife, cut into 2-inch squares
* In 4-quart saucepan, combine broth and water (if using canned broth). Heat to boiling. Add a couple of TBS. butter/margarine; let butter melt and float on top (to prevent dumplings from sticking together)..
* Drop dumplings, one at a time, into boiling broth (about 2 TBS. butter on top will keep from sticking together.) Reheat broth to boiling over high heat.
* Reduce heat to medium and cook dumplings, uncovered, until just tender-about 15 minutes. Add desired amount of chicken.

Source: Canadian Living Magazine: March 2007 Sent in by Sharon Feb 2007

12 Oz (375 g) boneless skinless	Half red onion, cut into 1-inch
-chicken	-(2.5 cm) wedges
-breasts	Half cucumber
1 Tsp (5 mL) grated lemon rind	1/4 Cup (50 mL) prepared tzatziki
2 Tbl (25 mL) lemon juice	-sauce
1 Tbl (15 mL) extra-virgin olive	4 whole wheat pocketless pitas
-oil	1 tomato, cut into chunks
1 Tsp (5 mL) dried oregano	1 Cup (250 mL) shredded romaine
1/4 Tsp (1 mL) each salt and pepper	-lettuce

Cut chicken into 1-inch (2.5 cm) cubes. In large bowl, toss together
chicken, lemon rind and juice, oil, oregano, salt and pepper; let stand for 10 minutes to marinate.

Alternately thread chicken and onion onto 4 metal skewers. Broil on
foil-lined rimmed baking sheet, turning once, until chicken is no longer pink inside, about 10 minutes.

Meanwhile, cut cucumber in half lengthwise; thinly slice crosswise to make 1 cup (250 mL).

Spread tzatziki over half of each pita. Push chicken and onion off skewers onto pitas. Top with tomato, cucumber and lettuce; fold over.

VARIATION
Pork Souvlaki: Replace chicken with pork tenderloin.

Nutritional information


Per serving: about 392 cal, 29 g pro, 8 g total fat (2 g sat. fat), 55 g carb, 8 g fibre, 51 mg chol, 668 mg sodium. % RDI: 5% calcium, 25% iron, 11% vit A, 20% vit C, 29% folate.

sent in by Daphne Argentina, Feb 2007

4 Chicken Breast Fillets	A Little Sugar, (optional)
1 Can Pineapple Rings	Breadcrumbs
1 Tablespoon Cornstarch	1 Egg, Beaten
A Few Drops Yellow Food Colouring

Beat the egg and pass the chicken fillet through it. then pat into the breadcrumbs.
Bake in a slow to moderate oven on a baking sheet with a little cooking oil, for about 15 mins turning once.
Meanwhile, dissolve the corn starch in a little cold water, add sugar if liked, and add the juice from the pineapple. Simmer over a low heat until thickens stirring all the time, and add the food colouring , just a few drops, or the tip of a toothpick if it is a paste colouring. The sauce should be thickish and semi transparent.
Arrange cooked chicken on plates, pour over the sauce and add a ring or two of pineapple, covering with more sauce if liked.

This dish can be accompanied with rice, salads or different vegetables as desired

Sent in by Pami, (NY) who says it is a recipe she has had for years and makes over and over . Feb 2007

2/3 Cup melted BUTTER	-small Green
6 Boneless Chicken Breast	-Kraft Cheese)
Crumb Mixture:	1/2 Tsp Oregano
1/2 Cup plain bread crumbs	1/2 Tsp Basil
1/4 Cup Parmesan Cheese (I buy the	1/4 Tsp Garlic Salt

Dip Chicken in the melted butter and then crumb mixture to coat.
Bake in a 13" by 9" baking dish for 50 to 60 minutes at 350 degrees.

Wine sauce.... Yes, I make extra....I double this...
1/4 cup melted butter
1/2 cup fresh chopped Parsley or 1/4 cup dried..... whatever you have
1/2 cup chopped Scallions (the white part) sliced paper thin.
1/4 cup dry White Cooking Wine or use the good stuff....hehehe
Simmer for 10 minutes


Pour wine sauce over the baked Chicken that has been removed from pan.

Great with white fish, and chicken strips, ground beef or sausage. It also makes a tasty stir-fry. Filled with flavour and not too sweet, super on a chilly evening. Enjoy!! Sent in by Sharon Feb, 2007

1 Cup chopped onion	1 -teaspoon cinnamon
2 Cup cranberries	½ Tsp red pepper flakes
½ Cup vinegar	1 -teaspoon ground ginger
¾ Cup water	½ Tsp salt
1 Cup brown sugar

Cook all ingredients together until cranberries pop. Put the cranberry mixture in a blender and pure until smooth. Ladle mixture into hot sterilized jars and seal. Store opened jars in the refrigerator.

If you are going to add the Dipping Sauce to ground beef, sausage or a stir fry, add and toss in the pan just before serving.

Submitted by Frances in Tennessee Feb 2007

6 Boneless Chicken Breasts	1/2 Pkt of Taco Seasoning Mix
2 Tbs. Olive Oil	1 Cup Cheddar Cheese, grated
2 Can Cream of Chicken Soup	1 bag Plain Tortilla Chips
2 Can Water

Preheat oven to 350º
Warm olive oil in a large skillet over medium heat and brown chicken breasts for about 8 to 10 minutes on each side.

Meanwhile, combine soup, water, taco seasoning, and 1/2 of the shredded cheese in a large mixing bowl.

Place the browned Chicken into a 9-inch by 13-inch ovenproof baking dish and pour the soup mixture over the chicken.

Slightly open one corner of the tortilla chips and crumble the chips in their bag, then spread evenly over the chicken and soup mixture.

Bake uncovered in a pre-heated 350-F degree oven for 45 minutes. Sprinkle the remaining cheese over the tortilla chips, and continue to bake until the cheese is melted. Serve with rice and a salsa garnish.

Sent in by Sharon- Canada, from her Mother-in-law's sister, Anna Vogt. Sent in Feb 07

4 1/2 Lb small green tomatoes (9 -	4 1/2 Cup white sugar
-10 cups)	1/2 Tbl celery seed
4 onions	1/2 Tbl mustard seed
1 Qt cider vinegar	2 1/2 Tbl mixed whole spices

Slice vegetables. Cover with brine made of 1 cup pickling salt in 9 cups boiling water.

Let stand overnight.

Drain, rinse and drain. Bring remaining ingredients, spices tied in a bag, to the boil. Add vegetables. Return to a boil.

Remove spice bag. Seal in hot, sterilized jars.

Total Time: 1 hour (plus 6 hours marinating) Cook Time: 10 minutes Serving: 4 Sent on by Sharon as a "Super Bowl" special, Feb2007

1 boneless beef top round steak,	mushrooms
-about 1 1/4 inches thick (1 pound)	Non-stick cooking spray
1/4 Cup chili sauce	Two 6-inch-long French-bread rolls
1 Tbl chili powder	-(about 4 ounces each)
2 Tbl red wine vinegar	2 medium-size tomatoes
1 Tsp salt	1 small head lettuce
1 Tsp sugar

1. Trim all fat from round steak. In large zip-tight plastic bag or 11" by 7" glass baking dish, combine chili sauce, chili powder, red wine vinegar, salt, and sugar. Add round steak, turning to coat. Seal bag or cover dish with plastic wrap and place in refrigerator at least 6 hours or overnight, turning meat occasionally.

2. Thinly slice mushrooms. Preheat broiler if manufacturer directs. Spray non-stick 12-inch skillet with non-stick cooking spray. In hot skillet over medium-high heat, cook mushrooms 10 to 12 minutes until golden, stirring frequently. Set mushrooms aside in large bowl.

3. Place steak on rack in broiling pan; pour marinade into skillet. With broiling pan at closest position to source of heat, broil steak 8 to 10 minutes for medium-rare or until of desired doneness, turning steak once. Remove steak to cutting board; thinly slice. Add meat to bowl with mushroom mixture.

4. To skillet with marinade, add 1/4 cup water; over high heat, heat to boiling. Reduce heat to medium-low; boil 2 minutes. Pour sauce into bowl with meat mixture, tossing to coat well.

5. Slice each French-bread roll horizontally in half. Slice tomatoes. Arrange the lettuce, tomatoes and the steak mixture in layers on the bread.

Sent in by Sylvia UK, Feb 2007 Recipe Source, Dorothy House Calender

176ml/6 Oz Chicken Stock	1 Sprig Thyme, Fresh Ground
600gr/1lb 5Oz Pork Fillet	3 Tablespoon Mustard, Wholegrain
2 Apples, Small Dessert	Salt & Black Pepper
4 Spring Onions	5 Tablespoon Double Cream
2 Tablespoon Olive Oil	2 Tablespoon Calvado Or Brandy
1 Level Teaspoon Plain Flour	4 Sprigs Thyme, To Garnish

Put the chicken stock on to warm through.
Trin off any fat and tissue on the pork and cut into 1cm/1/2inch slices.
Rinse, quarter, core and slice the apples.
Trim the spring onions, and set them aside
Heat the oil in alarge frying pan, add the pork, and fry over high heat for 1 minute on each side, or until meat is lightly brown.
Stir the flour into the pan and cook for two minutes, stirring.
Then add the onions and stock and bring to the boil still stirring.
Rinse and dry one sprig of thyme, strip the leaves and add them to the pan with the apples and mustard, salt and pepper.
Continue cooking over a moderate heat for a further 4 minutes or until the pork is cooked through.
Stir the cream into the sauce, then simmer gently for two minutes.
Place over the liquor. Increase the heat slightly and cook gently for afurther 2 minutes. Garnish each plate with a sprig of thyme.

Sent in by Ruth (USA) Feb 2007

1 Lb sausage	1 ~ 15 ounce can pork and beans
1 Lb ground hamburger	1 ~ 15 ounce can kidney beans
1 Lb ground pork (unseasoned)	1 ~ 15 ounce can red beans
2 large onions	1 ~ 15 ounce can northern white
2 Clove of garlic (I use elephant	-beans
-garlic has a	28 ounces can of diced tomatoes
-sweeter taste then regular garlic)	1 ~ 15 ounces can of tomato sauce
2 Can chili beans or Mexican chili	1 ~ 6 ounces can tomato paste
-beans	1 Pint jar homemade tomato juice
-these have hot chili peppers in	2 Tbl Chili Powder
-them	1/8 Cup brown sugar

Brown meat, onions and garlic till cooked then add all other ingredients and simmer until fully cooked and hot.

This makes a hearty thick chili and enough to feed a large group of people. I use my large cooking kettle to make this soup and it only last a couple of days as every one love it.

A Special favourite from Sharon, Canada, sent in Feb.07

-11 cups grated zucchini	- 2 cups vinegar
-1 green and/or red mild pepper	- 4 1/2 cups sugar
-(any	- 1 tbsp. dry mustard
-combination of colours of peppers	- 1 tsp. celery seed
-is	- 1/2 tsp pepper
-fine) - chopped very fine	- 1 tsp. turmeric
- 4 cups finely chopped onion	- 2 1/2 tbsp. cornstarch
- 5 tbsps salt	- 1/2 tsp. nutmeg

Sprinkle salt over vegetables and let sit 8 hours or overnight.

Drain.

Add remaining ingredients; simmer 30 - 40 minutes. Seal in sterilized jars.

Ready In: 20 min Prep: 10 min Sent in by Sharon Feb 2007. Recipe Source Kraft Canada

1 Tbl oil	1/4 Cup KRAFT SIGNATURE Balsamic
1 Lb (500 g) boneless skinless	-Vinaigrette
-chicken	-Dressing
-breasts, sliced	2 Tbl soy sauce
1 -1/2 cups yellow pepper strips	2 Cup frozen broccoli florets,
-(about	-thawed
-1 medium)	1 -1/2 cups instant white rice,
1/3 Cup KRAFT Sweet'n Sour Sauce	-cooked as directed on package

1 HEAT oil in large non-stick skillet on medium-high heat. Add chicken and peppers; cook 8 min. or until chicken is cooked through, stirring occasionally.
2 ADD sweet-and-sour sauce, dressing, soy sauce and broccoli; mix well. Cook 2 min. or until heated through, stirring occasionally.
3 SERVE over the hot rice.

Substitute
Instead of frozen broccoli, try snow peas.

Sent in by Wanda Feb 2007, who says: if your store doesnt have the Tony Chacheres seasoning, I'm sure they will have some type of cajun seasoning, the Zatarains(probably spelled wrong) will be almost the same. I wish I knew the name of the soup, I dont think my daughter even knew. :

3 boneless chicken breast, cooked	Tony Chacheres seasoning( to taste)
-and cubed	salt & pepper(to taste)
3 Cup cubed potatoes	1 large can evaporated milk
2 15-oz cans Mexi-corn	1 Pint regular milk
onion flakes ( to taste)

Cover the chicken and cook until done, then cool and cube. Add all the remaining ingredients to the broth and put the chicken back in and cook until the potatoes are done. We had cornbread with ours but I think it would be good with crackers too. It is just a bit spicy and just right for a cold winter day.

A Recipe of Sharon's mother-in-law (Canada) added Feb 07

4 Lb apples (chopped)	2 Tsp each nutmeg, allspice and
4 Lb Italian prunes (chopped)	-ginger
2 large onions (chopped)	1 Tsp cayenne pepper
3 Pint malt vinegar	1/4 - 1/2 cup table salt
2 Lb white sugar

Boil first 3 ingredients until tender, put through colander. Then add rest of ingredients and cook slowly for 3 - 4 hours or until thick.

Seal in hot, sterilized jars.

Makes 7 - 8 pints.