wave on high 1 to 2 minutes or until

wave on high 1 to 2 minutes or until sauce is warm.

Apple Stuffed Chicken Breasts

1 cup grated tart apple 3/4 cup seasoned stuffing mix 1/4 cup crumbled blue cheese 1/4 teaspoon garlic powder 4 chicken breast halves, boned and skinned 2 tablespoons butter or margarine 1/4 pound mushrooms, sliced 1 small onion, chopped 2 tablespoons flour 1/2 cup milk 1/2 cup dry white wine 1 teaspoon chopped parsley Salt and pepper to taste Conventional Directions: In a small bowl combine grated apple, stuffing mix, blue cheese and garlic powder. Roll 1/4 of the mixture into each chicken breast. Place seam side down in a greased baking dish. In a small saucepan, saute sliced mushrooms and onion in butter. Add flour and mix thoroughly. Stirring constantly add the milk, then the wine, parsley, salt and pepper. Cook over medium heat until thickened. Pour wine sauce over chicken rolls. Cover and bake at 360 degrees F for 30 minutes. Uncover and bake 15 minutes longer. M«kw» 4 servings.

Microwave Directions: Prepare stuffed chicken rolls as directed above. Place them in a circle seam side down in a greased 9 inch deep dish pie dish. Microwave butter on high 1 minute or until melted. Add mushrooms and onion and microwave on high, 1 to 2 minutes or until soft. Blend in flour, stirring until smooth. Add milk, wine, parsley, salt and pepper. Microwave on high 1 to 2 minutes or until mixture comes to boil and is thickened. Pour sauce over chicken rolls. Cover and microwave on high 10 minutes or until chicken is done.

Cider Sherbet Refresher

2 quarts chilled apple juice or cider 1 quart lemon sherbet 10 ounce bottle lemon-lime carbonated beverage Sprigs of mint

Pour the chilled apple juice over the sherbet which has been spooned into punch bowl. Just before serving, pour the carbonated beverage in gently. Garnish with sprigs of mint. Makes 12 servings.

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