Broiled Curried Chicken Fingers

¹/³ cup bottled ranch dressing

¼cup chopped green onions 2 tbsp. chopped parsley

1 cup Japanese dry breadcrumbs (Panko) ½ tsp. salt

¼tsp. black pepper

1 lb. chicken tenderloin strips Cooking spray

Dipping Sauce:

¼cup bottled ranch dressing 2 tbsp. honey mustard

½ tsp. curry powder salt

In medium bowl, combine ¹/³ cup dressing, green onions, and parsley. In shallow dish blend breadcrumbs, salt and pepper.

Dip chicken pieces into dressing mixture and coat evenly. Coat chicken in breadcrumb mixture, turning to coat evenly. Arrange on waxed paper-lined platter. Cover and refrigerate at least 30 minutes.

Arrange in single layer in bake pan/drip tray of oven. Spray with cooking spray. Broil in preheated oven at 400°F with oven door ajar for 12 minutes or until chicken tests done. Turn chicken halfway through cooking time.

Delicious served with garlic whipped potatoes and steamed snow peas and water chestnuts. Makes about 4 servings.

DATE NUT BARS

2 large eggs

1 tsp. vanilla extract ½ cup sugar

¾cup unsifted all-purpose flour

¾tsp. baking powder Generous dash salt

¾cup chopped dates

½cup chopped walnuts Confectioners’ sugar

In medium bowl, combine eggs, vanilla and sugar. Beat with Black & Decker® hand mixer until thick, about 3 minutes. Blend in flour, baking powder and salt until fully combined. Stir in dates and walnuts.

Spoon evenly into ungreased, 8-inch, square baking pan. Bake in preheated oven at 350°F in upper rack position with rack down for 30 minutes, until golden on top and until toothpick inserted in center comes out clean.

Let cool in pan on wire rack for 20 minutes. Sprinkle generously with confectioners’ sugar and cut into squares before serving.

A great after school snack or a healthy dessert.

Store in an airtight container for up to a week, if they last that long. Makes about 16 servings.