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Sweet Vidalia Green Bean Salad

2 cups (8 ounces) fresh or frozen green or yellow wax beans 2 cups thinly sliced Vidalia onions (12 oz.) 2 Tblsp. chopped fresh cilantro or 1 Tblsp. dry 1/3 cup raspberry vinegar (or white vinegar 3 Tblsp. peanut or vegetable oil 2 Tblsp. sugar 3/4 tsp. salt 1/4 tsp. ground black pepper 4 cups Boston lettuce, torn in bite-size pieces 1/2 cup chopped roasted peanuts

Blanch beans. Fill a medium saucepan 3/4 full of water; bring to a boil. Add beans and cook until nearly crisp-tender...2 to 3 min. Drain, rinse under cold water until beans are cool. Cut in half lengthwise, then in 1-in. pieces. Place in a large bowl along with onions and cilantro. Set aside. Combine vinegar, oil, sugar, salt, and pepper. Pour over bean mix. Chill. Arrange lettuce on 4 serving plates. Spoon bean/onion mixture over lettuce using a slotted spoon. Sprinkle with peanuts. Yield: 4 servings.

Baked Chicken Reuben

4 whole chicken breasts, split, skinned, and boned 1/4 tsp. salt 1/8 tsp. pepper 1 cup finely chopped celery 1 16 oz. can sauerkraut, drained and squeezed dry 4 slices Swiss cheese, split 1 1/4 cups Thousand Island dressing 1 Tblsp. minced parsley

Arrange chicken breast halves in a greased baking pan. Sprinkle with salt and pepper. Top with kraut. Top with cheese. Pour dressing evenly over cheese. Cover with foil and bake at 325°F for about 1 1/2 hrs., or until fork tender. Sprinkle with parsley. Serves: 8.

Apricot Cake