Onion Chicken 4 (3 ounce) chicken b r e a s t s (skinless, boneless) 1/4 cup fat free margarine 4 tablespoons Worcestershire Sauce 1 can (2.5 ounces) fried onion rings (crushed) salt to taste pepper to taste Flatten each chicken b r e a s t , season to taste. Combine margarine and Worcestershire sauce. Dredge chicken in margarine mixture, then crushed onion rings. Arrange on baking dish that has been sprayed with nonstick spray. Top with any remaining margarine mixture. Bake at 350 degrees for 45 minutes or until tender. Makes 4 servings. Apple Slaw 3 cups shredded green cabbage 1 cup chopped unpeeled red apple 1/4 to 1/2 teaspoon celery seed Dressing 1 tablespoon sugar 1/4 teaspoon salt 3 tablespoons cider vinegar 1 tablespoon oil In a medium bowl, combine all slaw ingredients. In a small bowl combine all dressing ingredients and blend well. Pour dressing ingredients over slaw; toss well. Refrigerate two hours before serving. Makes 8 (1/2 cup) servings. Coconut Rice 1 3/4 Cups water 1/4 Cup coconut syrup 1 Cup uncooked rice 2 Tsp sesame oil 2 Cloves fresh garlic, minced ( or 1 teaspoon chopped garlic in a jar ) 1 Tsp salt 2 Tbsp chopped fresh cilantro 1/4 Cup unsweetened macaroon ( shredded ) coconut In a 2-quart heavy pot with lid, combine water, syrup, rice, oil, garlic and salt. Bring to a boil and stir frequently for 2 minutes while rice continues to boil. Turn heat down to low and cover. Stir often to prevent sticking. Cook on low for about 15 minutes, or until liquid is absorbed and the rice is firm to the bite. While the rice is cooking, toast the shredded coconut in a separate pan over medium heat until lightly browned, stirring constantly ( this takes about 2 minutes ). Once toasted, transfer the coconut to a paper towel to cool. Remove rice from heat, and fluff the rice using a slotted spoon. Stir in chopped cilantro and toasted coconut, and transfer to serving dish. Garnish with sprigs of cilantro. Oatmeal Raisin Big Cookies 1/2 cup raisins 1/3 cup water 1/2 cup vegetable shortening 1 egg 1 1/2 cups dark brown sugar 1 1/2 teaspoons vanilla 2 cups all-purpose flour 1 1/4 cups oats (not instant) 2 teaspoons baking soda 3/4 teaspoon cinnamon 1 teaspoon salt 1/2 cup raisins 1. Preheat oven to 275 degrees. 2. Combine 1/2 cup raisins with water in a food processor and blend on high speed for about 1 minute or until very smooth. 3. Combine this raisin puree with the vegetable shortening, egg, brown sugar, and vanilla in a large bowl. Mix well with electric mixer until smooth. 4. In a separate bowl, combine the flour with the oats, baking soda, cinnamon, and salt. Pour this dry mixture into the wet mixture and mix well until ingredients are incorporated. Mix in 1/2 cup raisins. 5. Roll 3 tablespoon-size portions of the dough into a ball in your hands and press to 1/2-inch flat on an ungreased baking sheet. Bake for 18 to 20 minutes. Be careful not to overcook, or the cookies will not be chewy. Store in a sealed container.