Diet

Diet

Continued from page 10

chicken; rinse and dry the pieces thoroughly. Dip in milk. Mix cornflake crumbs with rosemary and pepper, and roll pieces in the seasoned crumbs. Let stand briefly so coating will adhere.

Place chicken in an oiled baking pan. (Line pan with foil for easy clean-up.) Do not crowd; pieces should not touch. Hake at 400 degrees F. for 45 minutes or more. Crumbs will form a crisp "skin.” American Heart Association.

Raw vegetable salad

1 large head broccoli (about 1 1/2 lb.)

10 slices bacon, cooked and crumbled

5 green onions, sliced

1/2 or 1 c. sliced carrots

1 c. mayonnaise

2Tbsp. vinegar

14 c. sugar

1 large head cauliflower

Trim off large leaves of broccoli. Remove the tough ends of lower stalks and wash broccoli thoroughly; cut the flowerets and stems into bite-size pieces. Cut cauliflower into flowerets and wash thoroughly and place in a large bowl with broccoli. Add bacon, green onions and carrots. Combine mayonnaise, vinegar and sugar stirring well. Add dressing to salad mixture and toss gently. Cover and refrigerate 2 to 2 hours. Yield: 0 servings.

Orange sweet potatoes

4 medium sweet potatoes (about 1 pound)

14-1/2 teaspoon grated orange rind

1 '2 cup orange juice

2 tablespoons brown sugar

14 teaspoon cinnamon

2 dashes angostura bitters (optional)

Boil potatoes until tender. Remove skins. Mash pulp, add remaining ingredients and whip until fluffy. Place in a 1-quart ungreased casserole. Cover and bake at 250 degrees F. for about 25 minutes, or until heated through. American Heart Association.

Frozen fruit cups

1 (lb-oz.) carton imitation sour cream

2 Tbsp. lemon juice

2 4 c. sugar

1/8 tsp. salt

2 bananas

8 oz. crushed pineapple, partially drained

14 c. (10) maraschino cherries

14 c. chopped pecans

Combine all ingredients and pour into muffin tins (or other small bowls) lined with foil or cupcake papers. Freeze until firm; store in plastic bags. Makes 18 cups.