"Cooking with Betty"

We offer these easy and delicious recipes for you to try and enjoy. This month's selections include Apricot Chicken Devine, Sweet Pea and Dill Salad, and a favorite Old-Fashioned Rice Pudding.

Enjoy!

Apricot Chicken Devine

2 tablespoons margarine
2 tablespoons olive oil
8 skinned chicken breast halves
1/2 cup flour
salt to taste
1/2 cup apricot preserves
1 tablespoon dijon mustard
1/2 cup non-fat yogurt
2 tablespoons slivered almonds, toasted slightly

Melt margarine with oil in a shallow baking pan. Shake chicken in a plastic bag filled with flour and salt until chicken is coated.

Place chicken in single layer in baking pan and bake for 25 minutes at 375 degrees. Combine apricot preserves, mustard and yogurt. Spread apricot mixture on chicken and bake for 30 minutes more or until done. Just before serving, sprinkle toasted almonds over chicken.

This is delicious. Great served over rice.

Sweet Pea and Dill Salad

4 cups (about 1 pound) sweet peas, cooked
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons horseradish, well drained
1 tablespoon dijon mustard
1/4 cup chopped fresh dill or 1 tablespoon dried dill (reserve one teaspoon for garnish)
black pepper to taste

Drain cooked peas. Pat off all moisture with paper towel. Place in bowl. In separate bowl, mix mayonnaise, sour cream, horseradish, mustard, chopped dill and pepper. Add to peas and toss. Place in serving bowl and garnish with reserve dill. Chill, covered at least 1 hour before serving.

Serves 4 to 6.

Old-Fashioned Rice Pudding

1 cup rice
5 eggs, beaten
1/2 cup butter
1/2 cup sugar
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 quart half-and-half

Cook rice using package directions. Let stand, covered for 15 minutes. Stir in eggs, butter, sugar, nutmeg, cinnamon, salt and halfand half. Pour mixture into greased baking dish. Bake at 350 degrees for one hour.

Serves 8.