Chhiwate

8 sl Bacon, halved

1 lb Chicken livers, halved

6 oz Can whole water chestnuts,

-drained and sliced 2 tb Oil

Lay bacon slices flat.
Place chicken livers and water chestnuts
on top, roll up and secure with toothpicks.
Heat oil in wok or
frying pan.
Add liver rolls and cook until bacon is browned.
Serve.

1 Broiler-fryer chicken, cut

-into 8 pieces and skinned 1 ts Seasoned salt

1 1/2 oz Package spaghetti sauce mix

1/2 c Fine, dry bread crumbs

1/2 c Sauterne wine

1 c Thin sliced fresh mushrooms

17 oz Whole peeled tomatos w/basil

-leaf, undrained, and -cut into pieces 1.
Combine seasoned salt,
spaghetti sauce mix and bread crumbs in a plastic

bag.
Shake chicken pieces in bread crumb mixture.
2.
Arrange
coated chicken pieces in a shallow, 2-quart, heat- resistant,

non-metallic casserole with the thickest portions toward outside
of casserole.
Heat, covered loosely with a paper towel, in
Microwave Oven 6 minutes.
3.
Add wine, mushrooms, remaining crumb
mixture, and cut up tomatoes with

liquid.
4.
Cover loosely wvith plastic wrap and heat 9 minutes
in Micro- wave Oven

or until chicken is tender.

1 Pineapple, ripe

1 pk Cream cheese (8-oz)

1/2 c Well-aged Cheddar, grated

1 tb Chives, minced

1/4 ts Dry mustard

1 tb White rum

1/4 ts Salt (optional)

Cut off the top of the pineapple far enough down so that a wide
rim is formed.
Scoop out the fruit and chop it fine.
Blend together
the cheeses, chives, 1-1/2 cups of the chopped pineapple, mustard,
rum, and salt.
Pile mixture into pineapple shell.
Serve with
Triscuits, toast rounds or squares.
Makes about 2 cups.
From: A
Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966.
Shared by: June Hoffman, 8/93