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Reheat over low heat to serve. Spray a baking sheet 3 times with a nonstick cooking spray. Rinse the chicken.

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Place the chicken in the ice water in a bowl. Spoon the yogurt into a medium bowl. Combine the bread crumbs, flour, Old Bay seasoning, garlic powder, Creole seasoning, thyme, basil, oregano, black pepper and cayenne in a sealable plastic bag, shaking to mix. Remove 2 pieces of chicken from the water; coat with yogurt. Place the chicken in the plastic bag with seasonings, shaking to coat. Arrange on the prepared baking sheet. Repeat the process with the remaining chicken. Spray the chicken lightly with nonstick cooking spray. Place the baking sheet on the bottom oven rack.

Bake at degrees for 1 hour, turning every 20 minutes to assure even browning. Thomas Hospital, Nashville, Tennessee. Melt butter in heavy pot and saute onions and parsley. Blend in flour, cream and cheese, until cheese is melted.

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Add other ingredients and gently fold in crab meat. This may be served in a chafing dish with Melba toast or in puff pastry shells. Preheat the oven to degrees. Arrange the beets, garlic, and marjoram on a sheet of foil large enough to enclose. Season generously with salt and pepper and bring the sides of the foil up. Pour a mixture of the vinegar and olive oil over the beet mixture and seal the foil.

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Bake for 1 hour or until the beets are tender. Let stand until cool enough to handle.

Peel and slice or chop the beets, reserving the juices. Serve the beets with the reserved juices over watercress or mixed salad greens or as a side to grilled meats. Serve at room temperature if desired. Cook squash until tender. Mash with fork after draining. Let stand until cool. Saute onion in 2 tablespoons butter until yellow, not brown.

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Mix squash, onion, cheese, sour cream, salt, pepper and egg. Gently pour into greased casserole. Sprinkle stuffing mix on top and dot with 2 tablespoons butter. Sprinkle paprika on top. Cook, uncovered 30 minutes at degrees or until bubbly. It does freeze well after cooking and covered. Combine flour, sugar, brown sugar, salt and cinnamon; cut in margarine or butter with 2 knives or pastry blender until mixture resembles coarse cornmeal. Sprinkle flour mixture over peaches. Bake, covered, at degrees for 15 minutes.

Remove cover and bake 35 to 45 minutes longer. Frosting: 1 6 ounce package chocolate chips 1 6 ounce package butterscotch chips. Combine margarine, chocolate chips, and peanut butter in a saucepan. Cook over low heat until melted, stirring until smooth.

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  5. Add marshmallows and stir until melted. Blend in cereal and peanuts. Spread in 13x9x2 inch baking pan.

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    7. Chill until firm. Prepare frosting by melting chocolate chips and butterscotch chips together, blending until smooth. Spread on chilled bars. Wonderful list! The Pillsbury Kitchens.

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