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Greetings from the Taste of Home Test Kitchens! We hope you enjoy this month's newsletter, which includes a delicious quick meal menu, some kitchen shortcuts, treats for chocolate chip lovers and more. Read on and you'll discover...

> A Complete Meal In Minutes
> Latest Newsletter Is Just for Fun!
> Shortcuts Worth Sharing
> Chock-full of Chocolate Chips
> Fireplace Simmers Her Specialties
> Looking for Lighter Fare?
> Bulletin Board Brings Answers Fast
> Get a Lifetime Of Cooking Lessons!

A Complete Meal in Minutes

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SPENDING time in the kitchen preparing an elaborate meal is a joyful task for those who love to cook. But some days you need to pull together a satisfying meal in just minutes. The complete-meal menu here is made up of family favorites from three great cooks. You can have everything ready to serve in about 30 minutes. Tender, golden Oven Chicken Fingers is from Mary P. of Charlestown, Rhode Island. Broccoli Noodle Side Dish is colorful and satisfying, says Louise S. of Sandwich, Massachusetts. From Judie A. of Riverton, Wyoming, Raspberry Mallow Pie is a delightful way to end a quick-to-fix meal.

1 cup Italian bread crumbs
2 tablespoons grated Parmesan cheese
1 garlic clove, minced
1/4 cup vegetable oil
6 boneless skinless chicken breast halves

CRANBERRY ORANGE SAUCE:
1/4 cup sugar
2 teaspoons cornstarch
1/2 cup fresh or frozen cranberries
1/2 cup orange juice
1/4 cup water

HONEY MUSTARD SAUCE:
2 tablespoons cornstarch
1 cup water, divided
1/2 cup honey
1/4 cup prepared mustard

In a plastic bag, mix bread crumbs and Parmesan cheese; set aside. In a small bowl, combine garlic and oil. Flatten the chicken to 1/2-in. thickness; cut into 1-in.-wide strips. Dip strips in oil; coat with crumb mixture. Place on a greased baking sheet. Bake at 350 degrees for 20 minutes or until golden brown. Meanwhile, combine the sugar and cornstarch in a saucepan. Add cranberries, orange juice and water; bring to a boil over medium heat, stirring constantly. Cook and stir 2-3 minutes more, crushing the berries while stirring. For honey mustard sauce, dissolve cornstarch in 1 tablespoon water in a saucepan. Add honey, mustard and remaining water; bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Serve with chicken for dipping. Yield: 6 servings.

BROCCOLI NOODLE SIDE DISH

6 cups (8 ounces) uncooked wide noodles
3 to 4 garlic cloves, minced
1/4 cup olive or vegetable oil
4 cups broccoli florets (about 1 pound)
1/2 pound fresh mushrooms, thinly sliced
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 teaspoon salt, optional

Cook noodles according to package directions. Meanwhile, in a skillet, saute garlic in oil until tender. Add broccoli; saute for 4 minutes or until crisp-tender. Add mushrooms, thyme, pepper and salt if desired; saute for 2-3 minutes. Drain noodles; add to broccoli mixture. Stir gently over low heat until heated through. Yield: 8 servings.

RASPBERRY MALLOW PIE

35 large marshmallows
1/2 cup milk
1 package (10 ounces) sweetened frozen raspberries
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)

In a large microwave-safe bowl, combine marshmallows and milk. Cook on high for 1-2 minutes; stir until smooth. Stir in raspberries. Fold in the whipped topping. Pour into crust. Refrigerate or freeze. Yield: 6-8 servings.

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ANOTHER newsletter has been added to our lineup, and we're sure you're going to love it!

You won't find family favorite recipes or yard and garden tips in each issue...just a hearty helping of humor! That's right--our new Laugh Letter is filled with grins (and a few groans) guaranteed to brighten your day.

We're talking good, clean fun--the kind you won't be embarrassed to share with family or friends of any age.

Like to laugh? Take a look at our new Laugh Letter right now!

To see a sample, click here.
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THIS regular feature gives readers a chance to share their favorite kitchen tips, household hints and "home remedies".

> When making kneaded biscuits, I prepare and bake them on a round pizza pan. I'm able to knead, pat out the dough, cut the biscuits and bake them all on the same pan. This really helps keep the mess to a minimum. --Judy B., Goshen, Indiana

> To prepare meatballs without having to stand over the stove turning each one, arrange meatballs on a greased broiler pan and bake at 350 degrees for 20-25 minutes. There's no need to turn them--they'll brown on all sides. --Marian S., Elkhorn, Wisconsin

> Cut a roll of clear plastic wrap in half to use for individually wrapping homemade granola bars, brownies and cookies. Instead of one wide roll, you end up with two narrower rolls of the perfect size wrap. --Lori A., Orlando, Florida

> To make serving meat loaf with mashed potatoes quick and fun, press your meat mixture into a 9-inch round cake pan. Prepare the potatoes while the meat loaf bakes for 30 minutes. Then slice the meat loaf into pie-shaped wedges and use an ice cream scoop to place mashed potatoes on top of each wedge. Kids love it! --Alice K., Warren, Michigan

> After using a measuring cup for shortening, use it to measure sugar, too. Once the sugar is poured out, use a spatula to easily scoop out the remaining sugar and shortening at the same time. --Kathy S., Daulton, Pennsylvania

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Chock-full of Chocolate Chips

WHAT COOK can resist nibbling the ingredients while baking with chocolate chips? Before you munch the whole bunch, however, stir them into one of these chocolaty treats from field editors!

CHOCOLATE TEA BREAD

"Applesauce is the secret ingredient that makes this cake-like loaf so moist," says Dorothy B. of Carver, Massachusetts.

1/2 cup applesauce
1/3 cup shortening
2 eggs
1/3 cup water
1-1/4 cups sugar
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon baking powder
1 cup (6 ounces) semisweet chocolate chips
1/3 cup chopped walnuts

GLAZE:
1/2 cup confectioners' sugar
1 to 2 tablespoons milk
1/4 teaspoon vanilla extract
Pinch salt

In a mixing bowl, combine applesauce, shortening, eggs, water and sugar; beat on low speed for 30 seconds. Combine dry ingredients; add to applesauce mixture. Beat on low for 30 seconds. Beat on high for 2-1/2 minutes, scraping bowl occasionally. Fold in the chocolate chips and nuts. Pour into a greased and floured 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; drizzle over bread. Yield: 1 loaf.

CHOCOLATE CHERRY PIE

Says Maxine S. of Owanka, South Dakota, "This rich and creamy pie is sure to please any chocoholic!"

1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup cold butter or margarine

FILLING:
1 can (14 ounces) sweetened condensed milk
1 cup (6 ounces) semisweet chocolate chips
1/2 teaspoon salt
1 can (21 ounces) cherry pie filling
1/4 to 1/2 teaspoon almond extract
Whipped cream and maraschino cherries, optional

In a bowl, mix flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Press firmly onto the bottom and sides of a 9-in. pie plate. Bake at 350 degrees for 15-20 minutes or until golden brown. Cool completely. In a saucepan, combine milk, chocolate chips and salt; cook and stir over low heat until chocolate melts. Stir in pie filling and extract. Pour into crust. Chill 2-3 hours or until firm. Garnish with whipped cream and cherries if desired. Yield: 8 servings.

FOLKS get "fired up" about Myrtle Z.'s delicious chili--especially after they discover how its cooked.

"I'd always wished we had a fireplace big enough to cook in," says Myrtle, from Grampian, Pennsylvania. "Some time ago, my husband Glen suggested we build one on our enclosed front porch, which has a cement floor."

Made of red brick, the sizable Colonial-style fireplace has a swinging arm to suspend a big black kettle. "The day it was completed, I prepared my favorite chili recipe for us and the bricklayers," recalls Myrtle.

"The slow cooking in the open kettle made it taste better than ever, with a special smoky tang. I was surprised at how little fire it took to make the kettle boil!"

Now Myrtle often cooks in her fireplace. "Sitting by the fire while soups and stews are simmering is so enjoyable," she says. "We feel like modern pioneers!"

VEGETABLE CHILI

2 large onions, chopped
1 medium green pepper, chopped
3 garlic cloves, minced
1 tablespoon cooking oil
1/2 cup water
2 medium carrots, cut into chunks
2 medium potatoes, peeled and cubed
1 can (14-1/2 ounces) chicken broth
1 to 2 tablespoons chili powder
2 tablespoons sugar
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1 small zucchini, sliced 1/4 inch thick
1 small yellow squash, sliced 1/4 inch thick
2 cans (28 ounces each) crushed tomatoes
1/3 cup ketchup
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained

In a Dutch oven or soup kettle, saute onions, green pepper and garlic in oil until tender. Add water and carrots; cover and cook over medium-low heat for 5 minutes. Add potatoes, broth, chili powder, sugar, cumin and oregano; cover and cook for 10 minutes. Add zucchini, squash, tomatoes and ketchup; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in beans and peas; simmer for 10 minutes. Yield: 12-16 servings. Diabetic Exchanges: One 1-cup serving (prepared with low-sodium broth) equals 1-1/2 starch, 1 vegetable, 1/2 fat; also, 160 calories, 390 mg sodium, 1 mg cholesterol, 29 gm carbohydrate, 7 gm protein, 2 gm fat.

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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.

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