CC, stale Doritos? What's that? The grandkids can finish off a bag without batting an eye. Good thing, none left for me! Lyfia, You can also dip the chicken strips into Italian dressing for extra flavor. OK, so if it doesn't have to be "traditional", how about coconut chicken strips? My girls loved these and I started making this with shrimp but quickly changed to chicken: Awesome Coconut Chicken Strips 2 lb chicken breast halves, skinless and boneless (can thaw in coconut milk) 1 1/3 c shredded coconut 16 saltine crackers 1/4 c white flour 1/4-1/2 tsp cayenne pepper 1/2 tsp each-garlic powder, fresh ground black pepper, paprika 1 tsp salt 1/4 tsp onion powder 1/2 c melted butter 3 eggs cut chicken into strips at desired width and pat dry with paper towels mix all the dry ingredients in a bowl wide enough for dipping strips, stir until ingredients are completely mixed. put eggs in a separate flat dish and whisk with fork, put additional flour in flat bowl for dipping dip chicken strips first in flour, then in egg and then in coconut mixture. Place chicken strips in a cake pan or cookie sheet which has been sprayed with cooking spray. Melt butter a drizzle a small amount over each strip Place pan in a 350 degree oven and bake for about 30 minutes gently turning them after 15 minutes. We liked the sweet chili sauce, just the bottled stuff, as a dipping sauce, or some habanero gold jelly heated in the microwave. We also liked this chicken recipe, I'm sure it would work as well with strips as it does regular chicken pieces: PECAN CHICKEN 4 chicken breast halves, skinned & boned 1/4 c. honey 1/4 c. Dijon mustard 1 c. finely chopped pecans Place each piece of chicken between 2 sheets of wax paper, flatten to 1/4 inch thickness using a meat mallet or rolling pin. Set aside. Combine honey and mustard. Spread on both sides of chicken and dredge chicken in chopped pecans. Arrange chicken in lightly greased shallow baking dish. Bake at 350 degrees for 30 minutes, until tender. Good luck, I'm still looking for a traditional one that the kids like that isn't fried. Annie

I've been reading Rosemary Barron's "Flavors of Greece" (I read cookbooks the way others read novels). In it there is sort of a Greek version of hummus that might work: Rivithosalata (Garbanzo Beans & Garlic Salata) 1 1/2 cups dried garbanzo beans, soaked overnight in water to cover 2 large cloves garlic, chopped 1 tsp ground coriander or 1/2 tsp ground cumin 1/2 tsp sea salt 1/2 tsp freshly ground black pepper 5 tbls Kalamata olive oil Strained juice of 2 lemons for serving: Finely chopped flat-leaf parsley 1 tbls dried rigani (Greek oregano) crumbled 1 tsp paprika Drain the beans and place in a large saucepan with cold water to cover. Bring slowly to a boil, drain, rinse. Rinse out the saucepan, return beans to pan, and add cold water to cover by 3 inches. Bring to a boil, recuce the heat, cover, and genly simmer for 50 minutes or until so0ft. Drain, reserving 1/2 cup of the cooking liquid and a few whole beans for garnish. Place the beans, garlic, coriander, salt and pepper in a food processor or blender container. With the machine running, gradually add 1/4 cup of the olive oil and most of the lemon juice. Add more salt and pepper and the remainign lemon juice if desired and process until smooth and creamy. For a thinner consistency gradually add some or all of the reserved liquid (if you plan to store the salata add all the reserved liquid---it will thicken on standing). Spread on a platter and sprinkle with the parsley, regani and reserved whole berans. Combine the parprika and remaining tbls olive oil and sprinkle over the salata. To store, refrigerate in an airtight container for up to two days.

Here are some you may like. STUFFED JALAPENO DIP 2 - 8 ounce packages cream cheese, room temperature 1 cup mayonnaise 1 cup shredded Mexican blend cheese 1 - 4 ounce can chopped green chilis (do not drain) 1 - 4 ounce can sliced jalapenos (do not drain) - double if you like heat 1 cup panko bread crumbs 1 cup Parmesan cheese, divided 1/4 cup butter, melted In a food processor mix cream cheese, mayonnaise, Mexican cheese, green chilis, jalapenos and 1/2 cup of the Parmesan cheese. Spread the dip into a greased 2-quart casserole dish. Mix bread crumbs and the other 1/2 cup Parmesan cheese. Pour melted butter over the crumb mixture and mix well. Sprinkle crumb mixture evenly over the dip and bake at 375 degrees for about 20 minutes. The top should be browned and the dip bubbling on the edges. Do not over heat or the mayonnaise will separate and a grease puddle will form in the middle of your dip. Serve with buttery crackers, French baguette or chips. Serves 8-10. PIZZA DIP (Foodgawker) 4 ounces cream cheese, room temperature 1/4 cup sour cream 1/4 cup mayonnaise 1/2 cup mozzarella, grated 1/4 cup parmigiano reggiano (parmesan), grated 1 cup pizza sauce 1/2 cup mozzarella, grated 1/4 cup parmigiano reggiano (parmesan), grated 2 ounces pepperoni, sliced 2 tablespoons green pepper, sliced 2 tablespoons black olives, sliced Mix the cream cheese, sour cream mayonnaise, mozzarella and parmigiano reggiano and spread it across the bottom of a pie plate. Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives. Bake in a preheated 350F oven until the cheese has melted, bubbling and golden brown, about 20 minutes. You can use any pizza toppings you prefer. Serve on toasted garlic-rubbed baguettes. SWISS AND BACON DIP 8 slices center cut bacon, chopped 8 ounces cream cheese, softened 1/2 cup mayonnaise 2 rounded teaspoons prepared Dijon style mustard 2 rounded teaspoons horseradish (optional) 1 1/2 cups Swiss Cheese, shredded 3 scallions, chopped 1/2 cup smoked almonds, coarsely chopped Baby carrots and a selection of breads or crackers for dipping Preheat oven to 400 degrees F. Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels. In a mixing bowl, combine cream cheese, mayonnaise, mustard, horseradish (if using), Swiss cheese, and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with breads and carrots for dipping.

That was my initial misunderstanding, when Mt. said "vegetarian" then I thought "lacto-ovo vegetarian." But I see that in some cultures, the language might not be so finely tuned as we tend to be in individualistic America! I can certainly see not eating dairy products for a whole host of reasons, but among my dozen or so life-long meatless friends, the ones who don't eat cheese don't drink milk either and call themselves vegan. The rest eat cheese, although many of us are having to watch our intake as we age due to the saturated fat and lactose in some products. But that is the last thing I would want to discuss at a social gathering! We are just called "old farts" for that and many other reasons. If you want a store-bought vegan-product stuffed mushroom, I would mix spinach artichoke or red pepper hummus with something that had a little bite to it like nuts, water chestnuts, celery or the aforementioned canned fried onion rings unless they are fried in animal fat. You could also top them with some fake bacon bits unless you are horrified by the words fake and bacon and bits. Perhaps in some markets you can get a product called "small crunchy red-colored baked tvp pieces with smoke flavoring added." Yesterday I saw a meatless, flat narrow piece of something or other called "Benevolent Bacon." Or maybe it was "Benign Bacon." Bottom line: IT'S ALL GOOD, LIVE, LAUGH, LOVE!