Sharon of Hamilton wanted this chicken casserole recipe. I can remember when my second mom and a friend passed on this recipe as it made the rounds. I have a slight variation of this recipe. One is from Mr. Food (Art Ginsburg) and the other is from the Pepperidge Farm cubed herbed seasoned stuffing bag and Campbell's.

You can use Paxo Pepperidge Farm All-Purpose stuffing, which is available in Loblaws and The Barn, or any herbed seasoned stuffing mix for this recipe.

If you have boneless chicken breasts you should only have to bake them for 45 to 50 minutes.

Mr. Food's Fancy Fast Chicken

Makes 6 servings

* 3 whole chicken breasts, split and skinned

* 6 slices Swiss cheese (1 oz/ 30 g each)

* 1/4 lb (115 g) mushrooms, sliced (optional)

* 10-oz (284-mL) can condensed cream of chicken soup

* 1/2 cup (125 mL) dry white wine

* 2 cups (500 mL) herbed stuffing mix

* 8 tbsp (120 mL) butter OR margarine, melted

Preheat oven to 350 F (180 C). Place the chicken in a lightly greased 9x13-inch (23x33-cm) baking dish. Top each piece with a slice of Swiss cheese. Arrange the sliced mushrooms over the cheese. Mix the soup and the wine and pour over chicken. Sprinkle the stuffing mix over the top, and drizzle with the melted butter. Bake for 50 to 60 minutes, or until chicken is cooked through.

Approximate nutrition per serving: 510 calories, 17 g fat, 30 g protein, 59 g carbohydrates, 8 g fibre

May of Hamilton wanted a recipe for head cheese. I found this recipe for Gallrich in Food That Really Schmecks by Edna Staebler. Staebler stated that jellied pigs' hocks are a Mennonite favourite -- not hers. It was actually a favourite of mine because my mother, grandmother and second mom used to make these. Unfortunately for me, my mother and grandmother never wrote down the recipe and I couldn't find my second mom's recipe. I remember having these and shaking lots of vinegar on them.

Gallrich

Makes 8 servings

* A couple of pig's hocks OR pig's knuckles

* Salted water

* A couple of bay leaves

* Pepper and flavouring of your choice

Cover pig's hocks or knuckles with salted water and boil until the meat falls from the bones.

Chop up the meat fairly finely, removing the fat and any bits you don't like the look of. Return the meat to the broth, which should by now be reduced to about 2 or 3 cups (500 or 750 mL). Put in a couple of bay leaves, pepper and any other flavouring you like; simmer the mixture for about 15 minutes. Pour it into a loaf pan and set in the fridge to cool and become firm.

Approximate nutrition per serving: 450 calories, 32 g fat, 38 g protein, 0 g carbohydrates, 0 g fibre

I thought I'd add this strawberry dessert from Company's Coming Most Loved Summertime Desserts by Jean Pare. Published by Company's Coming Ltd.($24.99)

Angel Roll

Makes 20 slices

* 15-oz (430-g) box angel food cake mix

* 2 tbsp (30 mL) icing sugar

For the filling:

* Reserved syrup from strawberries

* 2 tbsp (30 mL) cornstarch

* 2 containers (15 oz/ 430 g each) strawberries in light syrup, thawed, drained and syrup reserved

* 2 envelopes of dessert topping (prepared) OR 4 cups (1 L) whipped cream

Line the bottom of 2 ungreased 11x17-inch (28x43-cm) baking sheets with parchment (or waxed ) paper. Prepare cake mix according to package directions. Pour into prepared pans. Spread evenly. Bake in a 375 F (190 C) oven for 8 to 10 minutes until golden. Let stand in pans on wire rack for 5 minutes. Run knife around inside edges of pans to loosen cakes. Spread 2 large tea towels on work surface. Cover with sheets of waxed paper.

Sift icing sugar onto waxed paper. Invert cakes onto icing sugar. Carefully peel off and discard parchment paper from bottoms of cakes. Roll up cakes from short ends, with towel and waxed paper. Let stand until cool.

For the filling: Stir reserved strawberry syrup into cornstarch in medium saucepan. Heat and stir on medium until boiling and thickened. Cool completely. Add strawberries. Stir. Unroll cakes. Spread half of strawberry mixture evenly over each cake leaving 1/2-inch (1.2-cm) border.

Spread half of whipped topping over strawberry mixture on each cake. Roll up gently using waxed paper as a guide. Place rolls, seam-side down, on serving plate. Each roll cuts into 10 slices, for a total of 20 slices

Approximate nutrition per slice: 140 calories, 3.5 g fat, 2 g protein, 25 g carbohydrates, 1 g fibre

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