Create a Stir in Minutes.

Make this fabulous meal
in less than 20 minutes!

GINGER CHICKEN STIR-FRY

COOK lib. of chicken breast (cut into strips)
in 'X cup MIRACLE WHIP Salad Dressing in
large skillet on medium-high heat until
chicken is no longer pink.

ADD 1 package (16 oz.) frozen mixed
vegetables or 3 cups fresh mixed vegetables.

STIR in 2 tbs. soy sauce, 1/2 tsp. garlic
powder, and 'A tsp. ground ginger. Continue
cooking until vegetables are hot and
chicken is done. Serve over rice. Serves 4-6.

w ith

© 1995 Kraft Foods, Inc.

Creative Recipes
With Cereal

EILEEN GOLTZ
SPECIAL TO THE JEWISH NEWS

We eat a lot of cereal in this
house. Breakfast, lunch, snacks,
dinner, and every day of the year
except durring Passover I can
always count on at least one
member of my Olympic eating
team to prefer the taste of Corn
Flakes or Cinnamon Toast
Crunch to my sweet potato
cholent.
I've given up trying to convince
my cereal-a-holics that there is
something else for them in the
pantry. I figure if I can't beat
them, trick them.
The following recipes all use
cereal in some form. So, when
just before a meal when someone
in my house starts that inevitable
rambling statement about how
STARVING they are and that
they want something really good
to eat, guess what I say.

SUPER SNACK CRUNCH

1/2 c. butter or margarine
1/3 c. sugar
1/3 c. strawberry or apricot
preserves
2 c. uncooked oatmeal (quick or
old fashioned)
3/4 c. chopped nuts
1 c. raisins or chopped dates

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Preheat oven to 325. In a large
saucepan, combine butter, sug-
ar and preserves. Cool over low
heat and stir constantly. Blend
well. Remove from heat. Add oats
and nuts. Mix until all ingredi-
ents are thoroughly coated.
Spread mixture evenly into an
ungreased 9X13 pan. Bake 35 to
40 min. or until golden brown.
Stir occasionally. Remove from
oven and add raisins. Mix well
and spread on ungreased cook-
ie sheet to cool. Store in tightly
covered container in cool dry
place or refrigerator. Makes 6
cups.

APPLE BETTY

4 c. cored and thinly sliced tart
apples
1 T. lemon juice
2/3 c. brown sugar
1/3 c. flour
1/2 t. cinnamon
1/4 t. nutmeg
3/4 c. crushed BRAN CHEX
1/3 e.. butter or margarine

Preheat oven to 375. Butter 9 in.
pie plate. Place apples in a large
bowl. Sprinkle with lemon juice,
mix well. Thoroughly combine
sugar, flour, cinnamon and nut-
meg. Stir in BRAN CHEX
crumbs and then add butter. Mix
until crumbly. Stir 3/4 c. of the
mixture into the apples and then
arrange the apples evenly in the
pie plate. Sprinkle remaining
mixture over the apples. Bake 25
CEREAL page 118