Instructions: And 1/2 c diced onion and 1/2 c green pepper, cut into strips.

MIX: 1/2 c brown sugar, 3 Tbsp ketchup, 2 (16 oz.) cans pork and beans, 1 Tbsp dried mustard. Mix ingredients with bacon mixture and bake, 350 degree oven for 45-60 minutes.

LIGHT ASIAN TURKEY SALADv
1 cup prepackaged teriyaki marinade
4 cups turkey breast

Fat-Free Asian Dressing (see below)

2 cups water
1/2 cup granulated sugar
3 tablespoons dry pectin
1 tablespoon white vinegar
1/2 teaspoon soy sauce
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon paprika

8 cups chopped romaine lettuce
8 cups chopped iceberg lettuce
3 cups shredded red cabbage
3 cups shredded green cabbage
2 cups shredded carrots
1 cup chopped green onion
1 1/3 cups crispy chow mein noodles

Combine teriyaki marinade and chicken breasts in a medium bowl or resealable plastic bag. Marinate chicken for 3-4 hours. Prepare the dressing by combining all of the ingredients in a small saucepan over medium heat. Bring mixture to a rolling
boil while stirring often with a whisk, then remove the pan from the heat to cool. When dressing has cooled, pour it into a covered container and chill.

When chicken breasts have marinated, preheat barbecue grill to high heat.

Grill chicken for 3-4 minutes per side, or until done. Combine the romaine and iceberg lettuce, red and green cabbage and 1 cup of shredded carrots in a large bowl with the dressing. Toss well. Divide the tossed greens among four plates.

Sprinkle 1/4 cup of green onions over each salad, followed by 1/3 cup of crispy chow mein noodles. When the chicken breasts are done, slice each one, widthwise, into bite-size pieces. sprinkle the sliced chicken breasts over each salad.

Place a 1/4 cup pile of shredded carrots in the center of each salad.

Yield: 4
salads

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