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The category for today's recipes is "Heinz 57." It seems I've done this category before, perhaps a couple of times. I have a recipe file folder that is marked "miscellaneous," meaning I haven't taken time to categorize these recipes as yet. Now maybe I will.

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I'll start with an easy baked chicken recipe.

CHICKEN BREASTS IN MUSHROOM GRAVY

3 T. margarine or butter, divided

4 boneless, skinless chicken breasts

1-1/2 c. sliced fresh mushrooms or 2-4 oz. cans, drained

1 medium onion, sliced and separated into rings

1/4 t. pepper

1/4 t. salt

1/2 c. dry sherry or apple juice (Can use water if you prefer, not much flavor in water, though.)

1 c. milk

1/4 c. cornstarch

Melt 1-1/2 T. margarine in large skillet. Add chicken breasts. Cook over medium heat 12-15 minutes or until juices run clear, turning once during cooking time.

Remove from skillet and place in a 9x9-inch baking pan or casserole. Melt rest of margarine (1-1/2 T.) in same skillet; add onions and mushrooms. Saute until onion is tender. Stir in pepper and salt. Add sherry, bring to a boil.

In a small bowl, combine cornstarch and milk until smooth; stir into mushroom mixture. Cook and stir over medium heat until it thickens; boil one minute, stirring constantly. Pour over chicken. Bake chicken, uncovered at 375 degrees for 20 minutes. Serves 4.

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This is a good recipe to serve with barbecued pork chops or ribs. It's especially good if you use fresh green beans.

GERMAN-STYLE GREEN BEANS

4-5 strips bacon, cut into 1-inch pieces, fried crisp, drained (save 2 T. bacon drippings, set aside)

1/3 c. diced onion

2-15 oz. cans cut green beans, drained or 4 c. fresh green beans, cooked till tender, drained

1/4 c. vinegar

2 T. sugar (can use sugar sweetener)

Put bacon drippings back into skillet. Add onion; saute until tender. Add vinegar and sugar, stirring to dissolve sugar. Stir in green beans and bacon; heat through. Serves 5-6.

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This bar recipe makes lots. Just what you need when someone's looking for a snack.

SPICY RAISIN BARS

1 c. raisins

1 c. water

1 c. sugar

1 egg

1/2 c. canola or vegetable oil

1-3/4 c. flour

1 t. baking soda

1 t. cinnamon

1 t. nutmeg

1 t. ground allspice

1/2 t. cloves

1/2 t. salt

Combine raisins and water in medium saucepan. Bring to a boil; remove from heat and stir in oil. Cool to lukewarm. Combine rest of ingredients in a mixing bowl; mix well. Add mixture to dry ingredients, stirring until well-mixed.

Pour into greased 15x10 inch pan (jelly roll pan). Bake at 350 degrees for 18-20 minutes. When cool, cut into squares. Makes lots.

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On a warm summer day, wouldn't a hot fudge sundae taste yummy. Here's the topping. While shopping for the chocolate, pick up some vanilla or strawberry ice cream.

EASY HOT FUDGE SAUCE

3 squares semi-sweet chocolate (3 oz.) broken into small pieces

2/3 c. sugar

dash salt

one 5-1/3 oz. can evaporated milk (not condensed)

In small saucepan, over very low heat, melt chocolate pieces, stirring constantly. Add sugar and salt, mixing well. Gradually add milk, stirring constantly until thickened and hot. Cool to lukewarm to serve. Makes 1 c.

Refrigerate leftovers and reheat in microwave on 50 percent power for 10-20 seconds or until warm. Serve over ice cream; top with some whipped cream, a cherry - m-m-m.

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Thought for the day: Be sure your brain is in gear before engaging your mouth!

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