---

It's "back of the box" recipes today. One of the reasons I like using these recipes from the back side or the inside of a label is because the recipes have few ingredients (or they wouldn't fit on the box/can). I just looked at a tall, 23 oz. box of cereal and there is Sponge Bob (not a sponge cake recipe) and "friends" with nylon hair stuck into the end of a pencil. However, on the side was a full-length list of nutritional information and this is good. The other side has fun suggestions for kids about living a healthy lifestyle -- and this is good. And, what's on the front? None other than Tony the Tiger. So, now you know which cereal box I'm talking about.

Another very good reason is the ingredients are those that you most likely have in the fridge, cupboard, pantry or garden. And, if you don't, our local grocery will have them.

Perhaps, you've seen some of today's recipes on the back of boxes but have not tried them. If you haven't, try them. They're really quite good.

+++++

I'll start with two salad recipes that are easy and quick to make. Probably 30 minutes from start to table.

ITALIAN RAINBOW ROTINI SALAD

1/2 package (1 lb. pkg.) rainbow rotini, cooked as package directs; drained; cooled and drained

2 c. small broccoli florets

1 c. seeded chopped tomato

3/4 to 1 c. bottled Italian salad dressing

1/2 c. grated Parmesan cheese

1/2 c. sliced ripe olives

6 slices bacon, cooked until crisp, drained and crumbled

In a large bowl, combine all ingredients; mix well. Chill thoroughly. Stir before serving.

NOTE: If you wish, add about 1/2 cup cubed mozzarella, colby or sharp cheddar cheese just before serving. Can also add sliced pepperoni or salami, cut in bite-size pieces. Serves 6-8.

+++++

PASTA AND TUNA GARDEN SALAD

1-7 oz. pkg. small shell macaroni, cooked as package directs; drained, cooled and drained

1 large firm tomato, chopped

1 small zucchini, chopped in 1/2-inch pieces

1/2 c. sliced celery

1/4 c. diced green pepper

1/4 c. diced green pencil onion

2-7 oz. cans tuna, drained and flaked (water pack or with oil)

1 c. mayo or salad dressing

1/2 c. bottled Italian salad dressing (zesty Italian is good)

2 t. prepared mustard

1 t. dill weed (not dill seed)

1/2 t. salt

1/8 t. pepper

In a large bowl, combine first seven ingredients; mix well.

In a small bowl, combine rest of ingredients; mixing well. Fold into pasta mixture; mix well. Cover, chill thoroughly. Serves 8-10.

+++++

Another pasta recipe, but not a salad.

STIR-FRIED CHICKEN AND VEGETABLES

Stir-fried chicken and vegetables

1-12 oz. pkg. bow tie pasta, cooked as package directs; drained

vegetable cooking spray

1 lb. boneless, skinless chicken breasts, cut into strips and seasoned with salt and pepper to taste

1-1/2 t. minced garlic (if using dried garlic, use a scant teaspoon)

6 c. assorted fresh chopped or sliced veggies (red, yellow and green peppers, fresh mushrooms, onion, carrots and broccoli florets)

3/4 c. chicken broth (can use chicken bouillon to make broth)

Spray a large non-stick skillet generously with cooking spray (or use a little olive oil in the pan). Over medium-high heat, cook and stir chicken and garlic until chicken is no longer pink.

Add veggies; cook and stir until just tender, about 5 minutes. Stir in pasta and chicken broth; heat through. Serve immediately. Serves 4-6.

+++++

Talk about quick and easy. But you can tell where this recipe came from.

SAVORY PORK CHOPS

1-1/3 c. original or cheddar french fried onions

1 (1/2-inch thick) bone-in or boneless pork chops

1 egg, beaten in a small bowl

Crush onions in a plastic bag with a rolling pin or by squeezing bag with hands.

Put beaten egg into a shallow bowl; dip each chop in egg, on both sides; then coat with onion crumbs.

Put chops on a baking sheet. Bake at 400 degrees for 20 minutes or until no longer pink.

NOTE: Add 1/4 t. garlic powder and thyme leaves to onion crumbs if you wish and continue as above. Makes 3-4 servings. Also, you can make this recipe using 4 boneless, skinless chicken breasts (about 1 lb.) baking as directed for chops, but without additional seasoning.

+++++

Let's make a cake for a party.

PINA COLADA PARTY CAKE

1 c. coconut, divided

1 regular size package Pillsbury Plus white cake mix

1/2 c. water

1 c. pineapple juice, divided

1/3 c. canola or vegetable oil

1/4 c. rum*

4 egg whites

1/2 c. sugar

Heat oven to 350 degrees. Toast coconut on a baking sheet for 5-7 minutes, stirring occasionally. Save 1/2 c. for frosting.

Grease and flour a 9x13 inch pan.

In a large bowl, blend cake mix, water, 1/2 c. pineapple juice, oil, 1/4 c. rum and egg whites at low speed until moistened; beat 2 minutes at high speed. Stir in 1/2 c. toasted coconut.

Pour into pan. Bake at 350 degrees for 25-35 minutes or till toothpick inserted in center comes out clean. Cool 10 minutes.

Meanwhile, in a small saucepan, heat remainder 1/2 c. pineapple juice and sugar to boiling, stirring to dissolve sugar. Using a fork, poke holes in cake at 1/2-inch intervals. Slowly pour hot pineapple mixture over cake. Cool completely.

FROSTING

1 can ready-to-spread vanilla frosting supreme

1 T. rum or 1/2 t. rum extract

In a small bowl, blend frosting and 1 T. rum (or 1/2 t. rum extract).

Frost cake, sprinkle remaining 1/2 c. toasted coconut. Refrigerate. Serve chilled. Makes 12 servings.

*To substitute for rum, use 1/4 c. water and 1 t. rum flavoring in cake.

+++++

Thought for today: A person wrapped up in himself makes a very small package.

---