Italian Chicken a family-pleasing meal

Dear Heloise: My mother used to make your Baked Italian Chicken, and I still can remember how great it tasted. It was easy and quick to prepare, so can you reprint that recipe for us working women?—Pam M., Ashboro, Ind.

Pam, I always loved this recipe! Here it is: HELOISE’S ITALIAN CHICKEN 1 chicken, cut up or equivalent in parts

1 (8-ounce) bottle nonfat (or regular) Italian salad dressing

1 medium onion, peeled and sliced

4 medium potatoes, sliced (peeled or not) into bite-size pieces.

Preheat the oven to 350 degrees. Spray a casserole dish with nonstick spray. Place the chicken in the casserole dish and cover with the Italian dressing. Top with onions and potatoes. Bake for about 1 hour, or until done.

If you want more easy-to-prepare recipes that are sure to please your family, order my pamphlet All-Time Favorite Recipes. Just send $5, along with a stamped (71 cents), self-addressed, long envelope, to: Heloise/All-Time Favorite Recipes, P.O. Box 795001, San Antonio, TX 78279-5001. Or you can order it online at Heloise. com. FYI: Italian dressing makes an easy, fast marinade for meat.— Heloise

CUT THE RECIPE IN HALF

Dear Heloise: When cutting a recipe in half, should the cooking time be reduced? Just to let you know, I enjoy reading your column in The Gaston (N.C.) Gazette.—A Reader, Gastonia, N.C.

It all depends on what you’re cooking. A cake probably would be just under half the time, while a roast usually would be a little over half the time. If it’s a stir-fry, it’s the same time. You’ll have to keep an eye on your recipe to judge how long something needs to cook.—Heloise

LETTER OF LAUGHTER

Dear Heloise: Every Christmas Eve, I make oyster stew, along with salad and crackers. I made the Heloise Olive Nut Dip spread and served it to my olive-hating son-inlaw. He loved it and commented on how delicious it was. That’s when we told him one of the main ingredients happened to be OLIVES! We had a hard time holding our laughter inside!—Kate C., Mechanicsburg, Pa.

ICE CREAM DRESSED UP Dear Heloise: Sometimes I have an unexpected guest(s) for dinner, and finding a last-minute dessert is difficult. I discovered that you can take a simple dish of ice cream and dress it up with some whipped cream and chopped nuts. I always encircle the ice cream with whipped cream, or some other topping, sprinkle nuts on top and add a dab of whipped cream on top. Stick a wafer cookie in it and you have dressed-up ice cream.—Hazel P., Grosse Pointe Woods, Mich.

CEREAL CHANGE

Dear Heloise: I have found that a good way to change up cold cereal is to add texture by using fruit-flavored yogurt rather than milk. Double the goodness.—Dona in Houston

BUGGED BY BUNS

Dear Heloise: Why can’t hamburger buns be packaged in bags of four? Our family of two invariably has to throw out some of the contents of the larger packages.—T.B. in Alabama

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