Proven Potluck Tips

THESE tips from readers and field editors are guaranteed great for gatherings!

> Bake your stuffing in a fluted tube pan coated with nonstick cooking spray. To serve, turn the ring of stuffing onto an attractive plate for a nice look.
--George S., Jerome, Idaho

> For lovely looking vegetable dishes, add a bit of vinegar to the water when cooking. This helps all vegetables keep their fresh, bright color.
--Kathy F., Lytle, Texas

> I always grease my gelatin molds with mayonnaise. I never have trouble getting them to unmold beautifully.
--Florence P., Marshall, Illinois

> When serving large quantities of rice, you can cook it ahead and freeze in heavy-duty plastic bags. Then reheat in the microwave.
--Cindy B., Silver Lake, New Hampshire

> Fruit pies slice more attractively if you add a tablespoon or two of cornstarch with the other dry filling ingredients. It won't change the taste, just give the filling more body.
--Gloria G., Indian Orchard, Massachusetts

Apples Add Flavor to Autumn

A NEW CROP of apples makes mouths water for fruity treats like these appealing treats shared by some of our field editors.

DOUBLE APPLE SALAD

From Baird, Texas, Nila T. says, "This colorful salad is delicious with turkey or chicken dishes. It's especially pretty served in a glass bowl."

1 large Golden Delicious apple, diced
1 large Red Delicious apple, diced
1 teaspoon lemon juice
1 can (20 ounces) pineapple chunks, drained
1 cup miniature marshmallows
2/3 cup flaked coconut
1/2 cup chopped walnuts
1/4 cup raisins
1/4 cup mayonnaise
2 tablespoons thinly sliced celery

In a bowl, toss apples with lemon juice. Add remaining ingredients and mix well. Cover and chill for at least 1 hour. Yield: 10-12 servings.

BAKED APPLES IN CARAMEL CREAM

"What's better on a cool fall day than baked apples with a yummy sauce?" asks Karen Ann B. of Gove, Kansas.

3 tablespoons brown sugar
1/4 cup hot water
4 large Rome Beauty apples, cored
1 tablespoon lemon juice
12 caramels
1/2 cup whipping cream

Combine brown sugar and water in an 8-in. square baking dish. Peel the top half of each apple; brush with lemon juice. Place in the baking dish. Fill each with three caramels. Bake at 350 degrees for 60-65 minutes or until apples are tender, basting every 20 minutes. Carefully lift apples, allowing any caramel in centers to drip into pan, and place in individual dessert dishes. Pour sauce into a small saucepan; add cream. Cook and stir over medium-low heat until sauce is smooth and thick. Spoon over apples; serve immediately. Yield: 4 servings.

A Blushing Blunder...

HERE'S one cook who learned that new cooking methods aren't as dependable as those that are fried-and-true.

"Several years ago, shortly after husband Ron and I were married, I tackled my first Thanksgiving dinner," recalls Patty L. of Dover, Delaware.

"After preparing the turkey, I realized I didn't have a roasting pan. Then I remembered receiving a pan called a stove-top roaster as a wedding gift. I figured this new pan would work just fine.

"I put the turkey in the pan on top of the stove, secured the lid and turned on the burner...uncertain how long it would take for the bird to 'roast'.

"Later, I lifted the lid to check on my main dish and was horrified to see my beautiful bird frying instead of roasting! With nothing else to do, I turned it over and fried the other side.

"Ron and I had a good laugh as we sat down to eat that unusual holiday dinner of crispy fried turkey. I'm just glad we had decided against inviting guests for that meal!"

Looking For Lighter Fare?

HERE are some lower-fat alternatives the whole family will enjoy for Thanksgiving and beyond.

On turkey day, don't pass on the gravy--instead, say "Please pass the Low-Fat Gravy." It's from Mary F. of Cedar Rapids, Iowa. Later, top off your feast with Crustless Pumpkin Pie from Thelia B. of Cresco, Pennsylvania.

LOW-FAT GRAVY

1/2 cup finely chopped onion
1/2 cup finely chopped fresh mushrooms
2 tablespoons chopped fresh parsley
2 cups reduced-sodium fat-free beef or chicken broth, divided
2 tablespoons cornstarch
Pinch pepper

In a saucepan, saute onion, mushrooms and parsley in 1/4 cup broth until vegetables are tender. Combine cornstarch, pepper and 1/2 cup of broth; stir until smooth. Add to pan with the remaining broth. Bring to a boil, stirring occasionally; boil for 2 minutes. Yield: 2 cups. Diabetic Exchanges: One 1/4-cup serving equals a free food; also, 19 calories, 28 mg sodium, 2 mg cholesterol, 3 gm carbohydrate, 1 gm protein, 1 gm fat.

CRUSTLESS PUMPKIN PIE

1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated skim milk
Egg substitute equivalent to 2 eggs
2 egg whites
Artificial sweetener equivalent to 3/4 cup sugar*
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup reduced-fat graham cracker crumbs
Light whipped topping and additional cinnamon, optional

In a mixing bowl, combine the pumpkin, milk, egg substitute, egg whites and sweetener; beat until smooth. Add the spices and salt; beat until well mixed. Stir in graham cracker crumbs. Pour into a 9-in. pie plate that has been coated with nonstick cooking spray. Bake at 325 degrees for 50-55 minutes or until a knife inserted near the center comes out clean. Cool. If desired, garnish with a dollop of whipped topping and sprinkling of cinnamon. Store in the refrigerator. *Sweet N Low or Sweet One are recommended for baking. Yield: 8 servings. Diabetic Exchanges: One serving (without garnish) equals 1 starch, 1/2 skim milk; also, 116 calories, 166 mg sodium, 2 mg cholesterol, 16 gm carbohydrate, 7 gm protein, 3 gm fat.

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