Chicken Nuggets l'/i c. cornflake crumbs IV2 tsp. cumin

Chicken Nuggets l'/i c. cornflake crumbs IV2 tsp. cumin IV2 tsp. oregano leaves IVz tsp. thyme leaves 2 whole chicken breasts, skinned, boned, cut into 1 inch pieces 1/2 c. margarine, melted. Mustard Sauce 8 oz. (1 c.) carton sour cream 2 tbsp. Dijon-style mustard 1 tbsp. milk Heat oven to 425 degrees. In small bowl stir together cornflake crumbs, cumin, oregano and thyme. Dip chicken pieces into melted butter; coat with crumb mixture. Place - half-inch apart on 15x10x1 inch jelly 1 roll pan. Bake for 10 to 15 min. or until fork tender and crisp. Mean- ' while, in small bowl stir together sour cream, mustard and milk. » Serve nuggets with mustard sauce. Yield: 50 to 60 nuggets. Tip: Nuggets can be baked ahead of time and reheated at 350 degrees for 10 minutes. To satisfy the sweet tooth, why not try Lemon Cake with Frosting? Lemon Cake 1/2 cup margarine, softened 2 cups sugar 6 egg yolks 2Vs> cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk Grated rind and juice of 1 lemon Cream butter in a large mixing bowl; gradually add sugar, beating well. Add egg yolks, one at a time, beating well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir well after each addition. Stir in lemon rind and juice. Pour batter into a well greased and floured 13x9x2-inch baking pan. Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Spread Lemon Cream Frosting over cake. Lemon Cream Frosting 1/4 cup margarine, softened 1 lb. package powdered sugar, sifted and divided See SNACKS, p. 9 ' «