The Herald-News from Passaic, New Jersey • 27

Hkrald News An Already Light Cake Given a Mild Makeover JLOWING OUT THE COMPETITION ook It Light CHECK OUT NAME BRAND ITEMS AT LOW, LOW PRICES KINGSF0RD Charcoal Briquets 10 ID HUNT'S MANWICH SLOPPY JOE SAUCE. 15.5 oz Zri SUNBEAM Meat Thermometer 99 O.B. Super Plus Tampons 99 PALM0LIVE Soap Gold or Green 4.5 oz3pk 99 SUNBEAM Oven Thermometer Reg $3.99 NOW 99 SUNLIGHT GEL Machine Dishwasher Detergent 50 oz 99 PnCCCC Cmirtri fnr oil rnffoo moLorc FAB wColor Grip Liquid Laundry Detergent 200 oz 7.99 TOSHIBA Batteries By JEANNE JONES Special to the Herald New Dear Jeanne, Could you please lower the tat and calories in this recipe? Thank you. Peggy Trenton, Lakeland, FU. PICNIC CARAMEL CAKE 12 cup shortening 2 cups flour 2-14 teaspoons baking powder Pinch salt 1 cup plus 2 tablespoons sugar 23 cup milk 1 teaspoon vanilla extract 2 eggs, unbeaten 12 cup nuts Soften shortening.

Sift in dry ingredients Add milk and mix until flour is dampened. Beat for 2 minutes, add vanilla, eggs and nuts, beat for 1 minute. Bake at 350 degrees for 35 minutes in 9-inch-square pan that has been lightly oiled. Makes 16 servings. Dear Peggy, 2 pk 39 Any Brand OLIVE OIL UUI UIUUMU IUI ail UUMtu niunui 17 oz n.sw NAME BRAND Nail Polish 31 Limit 6 per person 13 oz 9 PEGASUS Bathroom Cleaner 99 PEGASUS Ant Roach Killer 99 PEGASUS Carpet Cleaner 99 PEGASUS Disinfectant Spray 99 AMERICAN VALUE Oven Cleaner 16 oz 99' KAR0 SYRUP 16 oz 21 HELLMAN'S Real Mayonnaise 32 oz s1 .99 HERBS FLOWERS Calming Shampoo 16 oz SHARP Watches 9.99-$19.99 ANY BRAND SPAGHETTI MACARONI 16 Oz.

Except Egg Noodles Zl POWER STEERING Fluid Sealer 12 oz. 99' MOTOR OIL Oil Transmission Fluid 32 oz 99' RADIATOR Sealer 11 oz 99 PEDIASURE COMPLETE Liquid Nutrition 8 oz 99' PR0GRESS0 Wine Vinegar 12 oz 21 79' $4.99 HERSHEY'S CHOCOLATE SYRUP 24 oz AJAX Fresh Laundry Detergent 5.55 lb KIDS FLUORIDE TOOTHPASTE Free Toothbrush 3 oz 99 DRAIN OPENER LIQUID 40 oz 99' sauce 1-12 teaspoons Dijon-style mustard 1-12 teaspoons freshly squeeied lemon juice 1 teaspoon dried tarragon, crashed 13 cup water 1 tablespoon walnut oil Salad: 6 tablespoons chopped raw walnuts 2 heads radlcchio 1-14 pounds arugula, stems removed (3 cups) 1 pound fresh mushrooms, sliced (4 cups) 34 pound cooked chicken breast, cut into strips and warmed 14 pound goat cheese, crumbled (1 cup) To make the dressing, combine the vinegar and salt and mix until the salt is thoroughly dissolved. Add all the other ingredients and mix well. Refrigerate in a tightly covered container. Always mix well before using.

To make the salad, toast the walnuts in a preheated 350-degree oven for 8 to 10 minutes or until golden brown. Watch carefully, as they burn easily. Set aside. Separate 8 radlcchio leaves for lining the plates and set aside. Tear the remaining radlcchio leaves and arugula into bite-size pieces.

Combine the radicchio and arugula and mix well. Combine the mushrooms and the dressing In a skillet and cook until the mushrooms are just tender, about 5 minutes. Garnish the outside edge of each of 6 plates with 2 radicchio leaves. Spread 1 cup of the radicchio and arugula mixture in the center of each plate. Place 2 ounces of the warmed chicken breast on top.

Sprinkle the goat cheese equally over the chicken. Spoon the warm mushrooms and dressing over the top. Sprinkle 1 tablespoon of toasted walnuts over each salad. Makes 6 servings, each containing approximately' 291 calories, 20 grams fat, 58 milligrams cholesterol, 179 milligrams sodium, 8 grams carbohydrates, 21 grams protein, 2 grams fiber. Send your recipe for revision to: Cook It Light Herald News PO.

Box 1212 La Jolla, CA 92038 Please Include a stamped (55 cents), self-addressed envelope. Jeanne Jones is a consultant on menu planning, recipes and new-product development for major hotels and spas. She also is the author of 32 cookbooks, most recently "Jeanne Jones' Homestyle Cooking Made Healthy" (Rodale Press, (27.95). evenly over the top. Bake in the preheated oven for 30 minutes or until a knife inserted in the cake comes out clean Makes 16 servings.

Each serving contains approximately: Original Recipe 211 calories, 10 grams fat, 25 milligrams cholesterol, 90 milligrams sodium, 28 grams carbohydrates, 3 grams protein, 1 gram fiber, and Revised Recipe 148 calories, 5 grams fat, 8 milligrams cholesterol, 127 milligrams sodium, 22 grams carbohydrates, 3 grams protein, 1 gram fiber. My cheese of the month for October is goat's milk cheese, most frequently call chevre, the French word for goat. It is one of my own favorite cheeses because the flavor is uniquely different and it is so versatile. Pure chevre on the label ensures that he cheese is made entirely from goat's milk. Some goat s-milk cheeses not so labeled may have cow's milk added and lack the delightfully tart flavor that easily distinguishes chevre from other cheeses.

Even real chevre can range in texture from moist and creamy to dry and semi-flrm. Chevre comes In a variety of shapes and sizes, including cylinders, discs, cones and pyramids, and it is often coated in edible ash or leaves, herbs or pepper. After opening this cheese, store it tightly covered in the refrigerator for up to two weeks. When it is too old, chevre develops a sour taste and should be discarded. This delicious and unusual chicken and goat-cheese salad always draws rave reviews from guests.

I love the combination of tastes, temperatures and textures. 1 first had a salad similar to this in Paris several years ago. I was so Intrigued with it that upon my return home, I immediately started experimenting with my own version so that I could put it on the menus at the Canyon Ranch Fitness Resorts, where we call it Salade Nouvelle. I also often cut this salad down in size and eliminate the chicken breast so that I can serve it as an appetizer rather than a main-course salad. BREAST OF CHICKEN SALAD WITH GOAT CHEESE AND WARM MUSHROOM DRESSING Dressing: 14 cup raspberry vinegar 18 teaspoon salt 18 teaspoon freshly ground black pepper 2 teaspoons sugar 1 garlic clove, pressed or minced 1 teaspoon Worcestershire ANTI BACTERIAL Disinfectant 33 oz 93 ALL Ultra Powder Detergent 2lbs.

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It is not a "caramel" cake, so do not be confused by the name. If you use pecans you can call it a butter-pecan cake. I simply replaced a bit of the shortening with applesauce and exchanged some rolled oats for some of the nuts, then I added a bit of sugar to the top to add that extra touch. If you like, you can substitute brown sugar. REVISED PICNIC CARAMEL CAKE 14 cup nuts, toasted 2 cups flour 2-14 teaspoons baking powder Pinch salt 12 cup sugar plus 2 tablespoons, divided use 14 cup (12 stick) batter, softened 12 cup unsweetened applesauce 23 cup low-fat (1 percent) milk 1 teaspoon vanilla extract 12 cup liquid egg substitute 14 cup old-fashioned rolled oats Preheat the oven to 350 degrees.

Spray a 9-inch-square pan or baking dish with non-stick cooking spray and set aside. Spread the nuts on a baking sheet and place in oven for 5 to 7 minutes. Watch them carefully as they bum easily. Set aside. In a large bowl, combine the flour, baking powder, salt and all but 2 tablespoons of the sugar.

Blend the butter into the mixture using a pastry blender or your fingers until it is the consistency of fine gravel. Add the applesauce, milk and vanilla and stir just enough to moisten the dry ingredients. Add the egg substitute, nuts and dry oatmeal and stir vigorously for 1 minute. Spoon the mixture into the prepared pan and sprinkle the remaining 2 tablespoons of sugar LA. Times Cookbook Hot List 1.

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