I COOKING CHICKEN MECHAYEH! Thanksgiving Dinner Continued from Page 84 some of the honey glaze. Cover with foil, and roast in a 325-degree oven for 1 hour. Uncover, and continue roasting, basting frequently with glaze, for 1 hour longer or until the thermometer registers 170 degrees. Let the turkey breast rest for 10 to 15 minutes before slicing. Makes about 8 to 10 servings. dressing into a 9- by 13-inch baking dish coated with nonstick cooking spray. Cover with foil, and bake in a 350-degree oven for 1 hour. Uncover, and bake 20 minutes longer. Serve warm. Makes about 8 servings. (Note: This may be baked in a 325-degree oven for a slight- ly longer period of time.) RYE BREAD DRESSING BRUSSELS SPROUTS TARRAGON PA pounds fresh Brussels sprouts, trimmed 1 tablespoon margarine 1% tablespoons flour 1 cup chicken broth or bouillon Southern Living publishes a yearly cookbook also called Cooking Light. The following recipe is adapted from the 1986 edition. It's a new way to use up leftover rye bread. p Nothing works wonders like Miracle Whip salad dressing from Kraft. Its unique combination of vinegar, oil and spices gives food a delicious tang that mayonnaise just can't match. Try it in this recipe for crispy peppered chicken and you'll find that Kosher-parve Miracle Whip adds a wonderful flavor to food. © 1987 Kraft, Inc. CRISPY PEPPERED CHICKEN With Kosher-parve Miracle Whip salad dressing 1 21/2 to 3-lb. broiler fryer, cut up, skin removed /2 cup MIRACLE WHIP Salad Dressing 1 teaspoon ground cumin 1 teaspoon onion powder 1/2 teaspoon ground red pepper 1 /2 teaspoon garlic powder 1 1/2 cups crushed sesame crackers 1 K Brush chicken with combined salad dressing and seasonings; coat with crumbs. Place on rack of broiler pan. Bake at 400`,' 45 to 50 minutes or until tender. 3 to 4 servings Variation: Substitute Miracle Whip Light reduced calorie salad dressing for Miracle Whip salad dressing. 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We Validate Parking cup unsweetened apple juice or cider 1 cup raisins 2 tablespoons unsalted margarine 2 medium-sized onions, finely chopped 4 celery stalks, finely chopped 1 medium apple, cored and diced 7 large slices rye bread, cubed and toasted 1/2 teaspoon ground cinnamon 1/ 4 teaspoon ground allspice % teaspoon grated lemon peel (yellow part only) % teaspoon caraway seeds (optional) 1 /2 teaspoon salt (or less to taste) 1 /4 teaspoon ground black pepper 3 /4 Combine the apple juice and raisins in a small saucepan (or in a microwave- safe bowl). Bring to a boil on the stove or in a microwave oven, remove from the heat, cover, and let stand for 15 minutes. Meanwhile, melt the margarine in a large skillet over medium-high heat, and saute the onion and celery until they are tender but not browned. Stir in the diced ap- ple, cover the skillet, and cook for 5 minutes longer. In a large bowl, combine the bread cubes, cinnamon, allspice, lemon peel, caraway seeds (if used), salt, pepper, raisins and apple juice mix- ture, and sauteed onions and celery. Mix well. Spoon the 1/2 teaspoon dried tarragon leaves 1 teaspoon prepared mustard (preferably Dijon-style) 1 tablespoon apple cider vinegar Put the Brussels sprouts in- to a saucepan with water about 1 inch deep. Bring to a boil, and steam the Brussels sprouts, covered, until they are tender but not at all mushy, about 8 to 15 minutes (depending on their size). For the sauce, melt the margarine in a small saucepan over medium-high heat. Add the flour and stir constantly, preferably with a wire whisk, for 1 minute. Gradually add the broth, tar- ragon, mustard and vinegar, and continue stirring until the sauce thickens and comes to a boil. Lower the heat and simmer the sauce for 1 minute. If necessary, keep the sauce warm over very low heat, stirring often, until it is needed. Spoon the sauce over the drained, cooked Brussels sprouts, and serve. Makes about 6 servings. NUTTY ACORN SQUASH 4 small acorn squash (about 1 pound each) 1 /4 cup packed dark brown sugar 3 tablespoons white or whole wheat flour teaspoon ground 3 /4 cinnamon 1/ 4 teaspoon ground nutmeg Continued on Page 88