2 tablespoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
1 egg
1/2 to 3/4 pound veal cutlets or boneless skinless
   chicken breasts, flattened to 1-inch thickness
2 tablespoons olive or vegetable oil
4 ounces fresh mushrooms, halved
1 cup chicken broth
2 tablespoons marsala wine or apple juice
Hot cooked spaghetti

My husband and I prepare this veal dish for birthdays and other special occasions. We love to cook and often entertain friends and family.
-- Karen B., Downers Grove, Illinois

In a small bowl, combine the flour, salt, and pepper. In another bowl, lightly beat the egg. Dip veal in egg, then coat with flour mixture.

In a large skillet, brown veal in oil on both sides. Stir in the mushrooms, broth and wine or apple juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until mushrooms are tender. Serve over spaghetti. Yield: 2 servings.

In a large saucepan, combine the orange marmalade and juice; cook and stir over medium heat until melted and blended. In a small bowl, combine cornstarch and water until smooth. Gradually stir into marmalade mixture. Bring to a boil; cook and stir for 4 minutes or until thickened. Remove from the heat; stir in extract. Cool completely. Fold in whipped topping. Tint orange with yellow and red food coloring if desired.

In a large mixing bowl, beat cream cheese until smooth. Add the sour cream; mix well. In a small mixing bowl, beat the milk and pudding mix on low speed for 2 minutes. Stir into cream cheese mixture. Cut a large hole in the corner of a pastry or plastic bag; fill half full with cream cheese mixture. Press bag slightly to flatten. Cut a small hole in another bag; insert star tip No. 21. Place filled bag in empty bag; fill empty bag with orange mixture. Pipe in a swirled design in parfait glasses; chill. Garnish with chocolate hearts if desired. Yield: 4 servings.

Chocolate Hearts Adorn Desserts

IF YOUR HEART'S DESIRE is to be creative in the kitchen, try your hand at this simple garnish.

In a microwave or heavy saucepan, melt 1/2 cup semisweet chocolate chips and 1/4 teaspoon shortening; stir until smooth. Cut a small hole in the corner of a pastry or plastic bag; fill with melted chocolate. Pipe two overlapping 1-in. hearts onto waxed paper. Repeat to make three more sets of hearts. Let dry for 2-3 minutes.

Store at room temperature in an airtight container. Use as a garnish for Orange Chocolate Mousse or another dessert.

Apricot-Ginger Asparagus

1/2 pound fresh asparagus, trimmed
1/4 cup apricot preserves
1 tablespoon red wine vinegar or cider vinegar
1/8 teaspoon ground cinnamon
Pinch ground ginger
   or 1/8 teaspoon minced fresh gingerroot

In a large skillet, bring 1 in. of water to a boil; place asparagus in a steamer basket over water. Cover and steam for 5 minutes or until crisp-tender; drain and keep warm.

In a small skillet over medium heat, bring the preserves, vinegar, cinnamon and ginger to a boil. Reduce heat; simmer, uncovered, for 2-4 minutes or until glaze begins to thicken. Pour over asparagus. Yield: 2 servings.

In a blender or food processor, combine the mango, basil and lemon juice; cover and process until blended. Pour onto two serving plates; set aside.

Skewer two shrimp each onto six 4- to 6-in. metal or soaked wooden skewers, forming a heart shape. Cook in a large skillet in butter over medium-high heat for 4-5 minutes or until shrimp turn pink, turning once. Place over mango sauce. Garnish with basil sprigs if desired. Yield: 2 servings.