BAKED PINEAPPLE CHICKEN

1/4 cup chicken broth
3 tablespoons reduced-sodium soy sauce
1 teaspoon ground ginger, divided
2 bone-in chicken breast halves (6 ounces each), skin removed
1 can (8 ounces) unsweetened crushed pineapple, undrained
1 teaspoon cornstarch
2 teaspoons orange marmalade
1 teaspoon lemon juice

In a large resealable plastic bag, combine the broth, soy sauce and
1/2 teaspoon ginger; add chicken. Seal bag and turn to coat;
refrigerate for 2 hours, turning occasionally.

Drain pineapple, reserving 1/2 cup juice; set aside 1/4 cup
pineapple (refrigerate remaining pineapple and juice for another
use). In a saucepan, combine cornstarch and reserved pineapple juice
until smooth. Stir in the pineapple, orange marmalade, lemon juice
and remaining ginger. Bring to a boil; cook and stir for 1-2 minutes
or until thickened.

Drain and discard marinade. Place chicken in a 9-in. square baking
dish coated with nonstick cooking spray. Top with pineapple mixture.
Bake, uncovered, at 350° for 45-50 minutes or until juices run
clear.

Yield: 2 servings.

Walnut Apple Dessert

8 cups sliced peeled tart apples (about 6 medium)
2-1/4 cups packed brown sugar, divided
2 teaspoons ground cinnamon
1 cup butter or margarine, softened
2 eggs
2 cups all-purpose flour
1 cup finely chopped walnuts, divided
Vanilla ice cream, optional

Place apples in a greased 13-in. x 9-in. x 2-in. baking dish.
Sprinkle with 1/4 cup brown sugar and cinnamon. In a mixing bowl,
cream butter and remaining brown sugar. Add eggs. Stir in flour and
1/2 cup walnuts. Spread over apples. Sprinkle with remaining walnuts.

Bake at 350° for 45-55 minutes or until the apples are tender. Serve
warm with ice cream if desired.

Yield: 12-16 servings.

BASIL PASTA SAUCE

1/4 cup sliced fresh mushrooms
1/4 cup sliced green onions
2 garlic cloves, minced
1 tablespoon olive or vegetable oil
1 can (14-1/2 ounces) diced tomatoes with garlic, undrained
2 tablespoons white wine or chicken broth
1 tablespoon minced fresh basil
1/8 teaspoon salt
1/4 pound bulk Italian sausage, cooked and drained
3 tablespoons tomato paste
Hot cooked fettuccine or pasta of your choice

In a saucepan, saute the mushrooms, onions and garlic in oil. Add
the tomatoes, wine or broth, basil and salt. Bring to a boil;
simmer, uncovered, for 5 minutes. Stir in the sausage and tomato
paste; heat through. Serve over pasta.