This week's column is dedicated to the WOW Computer Co. Even I can use that computer.

Baked Chicken Ruben

4 boneless chicken breasts

1/4 teaspoon salt

1/8 teaspoon pepper

1 (16 ounce) can sauerkraut, drained

4 slices (each 4 by 6 inches) Swiss cheese

1-1/4 cups Thousand Island dressing

1 tablespoon chopped parsley

Place chicken in a greased baking pan. Sprinkle with salt and pepper. Place sauerkraut over chicken; top with Swiss cheese. Pour dressing evenly over cheese. Cover with foil; bake at 325 degrees for 1 1/2 hours or until fork can be inserted with ease. Sprinkle with chopped parsley and serve. Makes 4 servings. Can be cooked in electric fry pan, 325 degrees, covered.

Cape Cod Oyster Stew

1 quart oysters with their liquor

1/2 cup butter

3 cups hot milk

1 cup hot cream

seasoned salt and pepper, to taste


Heat the oysters in a heavy kettle until the edges begin to curl, adding the butter as they begin to heat. Add milk and cream and seasonings. Turn the heat off as the milk and cream are added. When the oysters begin to rise in the stew, serve at once in heated bowls with paprika on top.

Paradise Pudding

1 (8 ounce) graham cracker crust

1 cup heavy or whipping cream

1 (20 ounce) can crushed pineapple, well drained

1/4 cup currant jelly

About 3 hours before serving, have crust ready. In a bowl, with electric mixer at high speed, whip cream. Fold in pineapple. Spoon half the mixture into the crust. Top with jelly. Repeat, covering last layer with a sprinkling of crushed graham crackers. Freeze until firm.

Red Hot Chili

3 tablespoons oil

2 pounds stew beef

5 cups water

1 diced green pepper

1 diced onion

1 diced tomato

1-1/2 tablespoons salt

2 teaspoons cayenne pepper

1 tablespoon granulated garlic

1/4 cup chili powder

2 tablespoons cumin

1-1/2 cups water

1/3 cup cornmeal

1 (6 ounce) can tomato paste

Brown beef in oil. Add next 9 ingredients and simmer for 2 hours. In a small bowl mix the water, cornmeal and tomato paste. Stir cornmeal mixture into chili to thicken. Simmer another 20 minutes. Garnish with sliced raw onions and grated Monterey Jack cheese.

Quick Eggnog Pie

1 envelope unflavored gelatin

3 tablespoons cold water

2 cups commercially prepared eggnog

1 cup heavy cream, whipped

1/4 cup sugar

1/4 teaspoon salt

2 teaspoons vanilla or rum flavoring

1 (9 inch) graham cracker pie shell

Soften gelatin in cold water. Warm eggnog over direct low heat. Stir in softened gelatin and continue heating until completely dissolved. Chill until partially set, then beat until smooth. Into stiffly whipped cream, beat sugar, salt and flavoring. Fold into eggnog mixture. Pour into pie shell. Chill 2-4 hours. Garnish with nutmeg.

Our thought for the week: "Anger is never without a reason but seldom with a good one." — Benjamin Franklin