MACAROON MERINGUE COOKIES

1 Tbl. Sugar
2 Fat-free saltine crackers, finely crushed
1 Tbl. Shredded unsweetened coconut, toasted
1 1/2 tsp. Finely chopped pecans
2 tsp. Semisweet chocolate mini-morsels
1/8 tsp. Vanilla extract
1 Egg white
1 Tbl. Sugar
Parchment paper

Line a baking sheet with parchment paper or heavy brown paper; set aside.

Combine first 6 ingredients in a small bowl; set aside.

Beat egg white at high speed of an electric mixer until foamy. Gradually add 1 tablespoon sugar, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Fold in cracker crumb mixture.

Drop mixture by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet.

Bake at 200? for 2 hours. Turn off oven. Cool in oven 1 hour with oven door closed.

Carefully remove from paper; let cool completely on wire racks.

Yield: 10 cookies

Nutritional information per cookie:
Calories 22; calories from fat 33%; fat 0.8g; saturated fat 0.5g; carbohydrate 3.7g; protein 0.5g; cholesterol 0mg; sodium 11mg

Exchanges: 1/5 starch; 1/5 fat
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Macaroon Meringue Cookies Yum

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SAUCY CHICKEN AND PEACHES

1 tsp. Oil
4 Boneless, skinless chicken breast halves
1 (15 or -16 oz.) can Sliced peaches, undrained
1 Tbl. Cornstarch
2 Tbl. Brown sugar
1 Tbl. Cider vinegar
1 Tbl. Soy sauce
1/2 to 1 tsp. Dried basil
Rice to serve casserole over

Heat oil in a large skillet over medium heat. Add chicken. Cook 4 to 5 minutes. Turn chicken over. Cover and cook an additional 4 to 5 minutes or until chicken is fork-tender and juices run clear. Remove from skillet; keep warm.

Meanwhile, drain peach syrup into a glass measuring cup. Add water to make 1 cup liquid.

Combine cornstarch, brown sugar, vinegar, soy sauce and basil. Pour into hot skillet; cook and stir until thickened and bubbly. Gently stir in peach slices and chicken.

Yield: 4 servings

If desired, serve with hot cooked rice.
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Saucy Chicken and Peaches Yum

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1 (3 oz.) pkg. Strawberry-flavored gelatin
1 cup Boiling water
2 (10 oz.) pkgs. Frozen strawberries, partially thawed
1 Tablespoon Lemon juice

1 (3 oz.) pkg. Lemon-chiffon pie filling
8 cups (1-inch) cubes Angel food cake (about 1 -10-inch tube cake)
1 cup Whipping cream, whipped

Dissolve the gelatin in water; add 1 package strawberries and lemon juice. Chill until partially set. Prepare chiffon pie filling according to the package directions. Fold into the gelatin. Fold in the cake cubes.

Spread in a 13x9x2-inch baking dish. Chill until set.

Cut into squares, garnish with whipped cream and remaining package of strawberries.

Yield: 12 to 15 servings.

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Strawberry -Angel Dessert Yum

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FRUTTI-TUTTI MILK SHAKES

1 1/2 cups Cold milk (whole is best)
1 (8 3/4 oz.) can Peach slices
1 (11-oz.) can Pineapple tidbits and mandarin orange sections, drained
1 cup Ice cubes
1/2 cup Cream-style cottage cheese

Pour milk into a blender container. Drain peach slices, reserving 1 tablespoon of the syrup.

Add reserved syrup, peach slices, pineapple tidbits and mandarin orange sections, half of the ice cubes, and the cottage cheese to the blender container. Cover and blend well.

Add the remaining ice cubes; cover and blend until mixture is smooth.

Makes 5 (6-oz) servings.
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FRUTTI-TUTTI FREEZER POPS

Prepare Frutti-Tutti Milk Shakes as above, except pour into 5 (7-opz.) paper cups.

Cover each with foil. Make a small hole in the foil with a knife. Insert a wooden stick into cup through hole.

Freeze 6 hours or until firm.

Before serving, let stand 5 minutes.

Remove foil and paper.

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Frutti-Tutti Milk Shakes & Freezer Pops Yum

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DELMONICO POTATOES

2 Tablespoons Butter or margarine
2 Tablespoons All-purpose flour
1 cup Milk, heated
1/2 teaspoon Salt
1/4 teaspoon White pepper
3 large Potatoes, washed, cooked, and peeled
3 Hard-cooked eggs, sliced
1/2 cup Grated Cheddar cheese
1 1/2 quart casserole

Preheat oven to 350?F. Grease a 1 1/2 quart casserole; set aside.

Melt butter in small saucepan on moderate heat. Add flour; stir constantly for 2 minutes. While stirring constantly, gradually add milk. Cook just until thickened. Remove from heat. Stir in salt and pepper; set aside.

Cut potatoes into thin slices.

Layer potatoes, eggs, and cheese in prepared casserole.

Pour sauce over ingredients in casserole.

Cover with aluminum foil.

Bake 15 to 20 minutes, or until heated through.

Yield: 4 to 6 servings

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Delmonico Potatoes Yum

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