Dear $$firstname$$,

Happy New Year from the Taste of Home Test Kitchens! We hope you enjoy this month's newsletter, which includes a light "after-holiday" menu, some special-ingredient ideas, a few cute kid quips and more. Read on and you'll discover...

> Start the Year Out Light
> What I Add to Make it Special
> Love Those Late-Night Snacks
> Morsels From Small Fries
> Bulletin Board Brings Answers Fast
> Size Up "Small Fry" Skillet

Start the Year Out Light

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HERE'S an "after-holiday" menu made up of great-tasting dishes that are low in sugar, salt and fat. Delicious Apricot-Glazed Chicken is from Lois C. of Vineland, New Jersey. Rice Medley is a colorful side dish sent by Doyle R. of Bridgewater, Virginia. From Jenks, Oklahoma, Virginia R. shares cool Molded Cranberry Fruit Salad...and chewy Low-Fat Oatmeal Cookies come from Kathleen Nolan of Lawrenceville, Georgia.

2 boneless skinless chicken breast halves (1/2 pound)
1/4 cup apricot all-fruit spread
1-1/2 teaspoons light soy sauce
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon margarine, melted

Coat a broiler pan with nonstick cooking spray; place chicken on pan. Combine remaining ingredients; brush half over the chicken. Broil 5-6 in. from the heat for 5 minutes. Turn chicken over; brush with remaining apricot mixture. Broil until juices run clear. Yield: 2 servings. Diabetic Exchanges: One serving equals 4 very lean meat, 1 fruit; also, 216 calories, 309 mg sodium, 73 mg cholesterol, 14 gm carbohydrate, 27 gm protein, 5 gm fat.

RICE MEDLEY

1 cup uncooked long grain rice
2-1/4 cups water
2 cups frozen peas, thawed
1 carrot, shredded
1-1/2 teaspoons salt-free herb seasoning
1 teaspoon low-sodium chicken bouillon granules
1 teaspoon lemon juice

In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Remove from the heat; add lemon juice. Fluff with a fork. Yield: 10 servings. Diabetic Exchanges: One 1/2-cup serving equals 1-1/2 starch; also, 103 calories, 33 mg sodium, 0 cholesterol, 22 gm carbohydrate, 3 gm protein, trace fat.

MOLDED CRANBERRY FRUIT SALAD

2 packages (.6 ounce each) sugar-free cherry gelatin
2 cups boiling water
1 bag (12 ounces) fresh or frozen cranberries
1 large apple, peeled and chopped
1 large orange, peeled, chopped and seeded
1 piece of orange peel (1 inch)
1 can (20 ounces) crushed unsweetened pineapple, undrained

In a bowl, dissolve gelatin in water. Stir in all remaining ingredients. Process in small batches in a blender until coarsely chopped. Pour into a 13-in. x 9-in. x 2-in. dish or a 3-qt. serving bowl. Chill until set, about 2-3 hours. Yield: 16 servings. Diabetic Exchanges: One 1/2-cup serving equals 1 fruit; also, 47 calories, 46 mg sodium, 0 cholesterol, 11 gm carbohydrate, 2 gm protein, trace fat.

LOW-FAT OATMEAL COOKIES

1 cup all-purpose flour
1 cup quick-cooking oats
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 egg whites
1/3 cup corn syrup
1 teaspoon vanilla extract
1/3 cup raisins

In a medium bowl, combine the first 10 ingredients; mix well. Stir in raisins (dough will be stiff). Drop by tablespoonfuls onto baking sheets that have been coated with nonstick cooking spray. Bake at 375 degrees for 8-10 minutes or until lightly browned. Yield: 2-1/2 dozen. Diabetic Exchanges: One serving (two cookies) equals 1-1/2 starch; also, 102 calories, 138 mg sodium, 0 cholesterol, 24 gm carbohydrate, 2 gm protein, trace fat.

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What I Add to Make it Special

WANT TO turn "ho-hum" foods into dishes that'll have family members asking for more? Take a look at the special ingredients suggested by some of our readers:

Better Breakfasts. For a dairy delicious breakfast, Lillian A. of St. Clair Shores, Michigan layers slices of cheese between two pieces of French toast. "By the time the toast is golden, the cheese is melted," she says.

"Kids don't always care for oatmeal but love chocolate," points out Edwina W. of Basking Ridge, New Jersey. "Add instant hot chocolate mix to each bowl, and you'll be asked for seconds!"

Fausting F. of Buhl, Idaho recommends pumpkin pie spice in place of nutmeg or cinnamon in French toast or pancake batter.

Super Soups. "During the Depression, Mom stretched many dishes by adding potatoes," recalls Wanda Proehi of Mesa, Arizona. "Even today, my favorite chili recipe includes cubed potatoes."

Says Judy S. of Dearborn, Michigan, "Stir a small amount of cider vinegar into to your bowl of split pea soup for a wonderfully different taste."

Spicing up your tomato soup is a snap, according to Paula P. of Rocky Point, New York. She says, "One damp day, I served my sweetheart a bowl of tomato soup with a bit of Worcestershire sauce and prepared mustard mixed in. He loved it!"

Exceptional Side Dishes. "Folks go back for seconds of prepared pork and beans when I add 2 tablespoons of brown sugar and 1 tablespoon of butter to a 16-ounce can," informs Marjetta M. of Brawley, California.

A little brown sugar also cuts the tartness in Nancy C.'s sauerkraut, confirms this Statesville, North Carolina reader.

To make instant mashed potatoes pass for "from scratch", use more milk than water, more butter than the directions call for and a pinch of sugar, says Charles D. of Annandale, Virginia.

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Love Those Late-Night Snacks

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These time-tested recipes shared by readers are sure to keep the jolly holiday spirit alive just a little longer!

FESTIVE HAM 'N' CHEESE SPREAD

"My family goes wild over this mild-tasting, hearty cheese spread," says Cara F. of Olathe, Colorado.

2 packages (8 ounces each) cream cheese, softened
1/2 cup sour cream
2 tablespoons dry onion soup mix
1 cup chopped fully cooked ham
1 cup (4 ounces) shredded Swiss or cheddar cheese
1/4 cup chopped fresh parsley

In a mixing bowl, beat cream cheese, sour cream and soup mix until smooth. Stir in ham and cheese. Form into a ball or spoon into a plastic wrap-lined mold. Roll in parsley or sprinkle parsley on top. Refrigerate. Yield: 12-14 servings (about 4 cups).

LAYERED SHRIMP DIP

"This special snack has a terrific combination of flavors and looks so pretty on the table," says Sue B. of Cherokee, Texas.

1 package (3 ounces) cream cheese, softened
6 tablespoons salsa, divided
1/2 cup cocktail sauce
3 cans (6 ounces each) small shrimp, rinsed and drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
Sliced green onions
Tortilla chips

Combine cream cheese and 3 tablespoons salsa; spread into an ungreased 9-in. pie plate. Combine cocktail sauce and remaining salsa; spread over cream cheese. Place shrimp evenly over top. Sprinkle with olives. Combine cheeses; sprinkle over olives. Top with onions. Chill. Serve with tortilla chips. Yield: 12-16 servings.

BANDITO CHICKEN WINGS

"These golden wings make a mouth-watering hot appetizer," assures Gloria J. of Loveland, Ohio.

12 whole chicken wings (about 2 pounds)
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup butter or margarine, divided
2 tablespoons cooking oil
1/2 cup taco sauce
1/4 cup barbecue sauce
1/4 cup French salad dressing
1 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce

Cut chicken wings into three sections; discard wing tips. Sprinkle with salt and pepper. In a skillet over medium heat, combine 2 tablespoons butter and oil. Fry chicken until brown, about 6-8 minutes on each side. Place in a greased 13-in. x 9-in. x 2-in. baking dish. In a saucepan, combine taco sauce, barbecue sauce, French dressing, Worcestershire sauce, hot pepper sauce and remaining butter; cook and stir over medium heat until butter is melted and sauce is blended. Pour 1/2 cup over the chicken wings. Bake, uncovered, at 300 degrees for 15-20 minutes or until chicken juices run clear. Serve with the remaining sauce. Yield: 8-10 servings.

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Morsels From Small Fries

MY FAMILY didn't eat in restaurants too often while I was growing up. One time when we did, the waitress asked my brother, "Would you like soup or salad?" David's eyes got big and he replied, "Yes! I'd like some super salad!" --Linda N., Annandale, Minnesota

OUR granddaughter spent the weekend and was thrilled to help make bread. After she finished her own little loaf, she called her mom to tell her about it. Her mother asked, "Did you knead it?" Cindy got a puzzled look on her face and replied, "No...I just wanted it." --Judi H., Lithonia, Georgia

I CAN green beans for my children's families. My daughter tells her 4-year-old that Grandma puts lots of love in the green beans. One day she tried to disguise store-bought beans with garlic salt. Garrett spotted it and said, "I see the love on these beans!" --Sharon K., Harrah, Oklahoma

WHEN our 6-year-old grandson lost one of his baby teeth recently, he asked his mother, "If I lose my sweet tooth, will I still be able to eat sweets?" --Jerry J., Breese, Illinois

THE Taste of Home Bulletin Board is a perfect place to ask questions and share recipes and cooking tips on-line!

Friendly, helpful readers quickly respond to queries about recipes, ingredients, cooking techniques and more in this practical, easy-to-use service.

To access the Taste of Home Bulletin Board, click here.

(Add the Bulletin Board to your browser favorites or bookmarks for quick access!)

Size Up "Small Fry" Skillet

HANDI-PAN electric skillet is small but talented. It does all that a full-sized skillet can--just fewer servings. It's ideal for eggs for one or two, hash browns, grilled cheese, hamburgers and more. Use it to saute onions or simmer stews. The 7" square nonstick cooking surface (32-ounce capacity) has tempered glass lid. Heat control ranges from low to 425 degrees. Immersible after handle is detached. Unit measures 13"L x 5-1/2"H. 600 watts. U.S.-made, cast aluminum pan.

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