Just another idea. If a cold chicken salad would be okay, this one is fabulous! Chicken Salad Ina Garten (posted 8/09 by Annova) 2 split (1 whole) chicken breasts, bone in, skin on (1-1/2 lbs) Good olive oil Kosher salt and freshly ground black pepper 1/2 cup pecan halves 1/2 cup walnut halves 1/2 cup good mayonnaise 1/2 cup sour cream 1 Tbsp chopped fresh tarragon leaves, divided 1 cup green grapes, cut in 1/2 Lettuce leaves, for serving Preheat oven to 350 degrees. Place chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35-40 minutes, until the chicken is cooked through. Set aside until cool. When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4" dice. Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool. For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons* salt, and 1/2 tsp pepper. Fold in half the chopped tarragon leaves. Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped taragon leaves on top and serve on a bed of lettuce leaves. Annova's note: *Be careful with the salt. Some people think this is way too much. I added whatever I thought I needed as I went along. Linda

More for ya: BACON AND GREEN CHILE ROLL-UPS 8 slices bacon 1 (9-oz.) container (1 cup) bean dip 4 oz. cream cheese, softened 6 (8-inch) flour tortillas 1/4 cup finely chopped red bell pepper 1 (4.5-oz.) can chopped green chiles Cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside. In medium bowl, combine bean dip and cream cheese; mix well. Spread each tortilla with bean dip mixture. Sprinkle each with bell pepper, green chiles and bacon. Roll up each tortilla. Wrap each in plastic wrap. Refrigerate at least 2 hours or until ready to serve. To serve, cut each roll into 8 pieces. If desired, secure each piece with toothpick. Makes: 48 snacks; 24 servings. Recipe courtesy of Pillsbury. Don't remember where this one came from, but it is yummers! BAKED PIMENTO CHEESE SPREAD You can serve this with crackers, carrots, celery, or anything else you can think of. 1-1/2 cups mayonnaise 4 oz. jar diced drained pimientos 1 tsp. Worcestershire sauce 1 tsp. finely grated onion 1/4 tsp. red pepper 8 oz. block of extra sharp cheese, grated 8 oz. block of sharp cheese, grated Mix together, spoon into greased 1-1/2 qt. baking dish. Bake 20 minutes at 350° F. BBQ KIELBASA BITES 1 ring Kielbasa, cut into 1/2-inch slices 1/3 cup ketchup 1/3 cup Dijon mustard 1/3 cup orange marmalade Combine sauce ingredients & pour over cut slices of meat in casserole dish. Bake at 350° F. for 20 minutes. BUFFALO CHICKEN DIP 4 boneless, skinless chicken breasts (about 2 lbs.) 1 (12 oz.) bottle Frank's Hot Sauce 2 (8 oz.) pkgs. cream cheese 1 (16 oz.) bottle blue cheese salad dressing (or Ranch if you prefer) 8 oz. shredded sharp cheddar, Monterey Jack or a combination Boil chicken until cooked through, shred with 2 forks. Preheat oven to 350° F. In a 13- x9-inch pan, combine chicken with hot sauce and spread evenly. In a large saucepan over medium heat, combine the cream cheese and dressing, stirring until smooth and hot. Pour evenly over chicken. Bake uncovered for 20 min., then sprinkle with shredded cheese and bake uncovered for another 10 minutes. Let stand 10 minutes before serving. Serve with Frito scoops, Ritz crackers, and celery sticks. Posted by GlendaAl at the ths.com Recipe Exchange. HERBED CHEESE-AND-CRACKER BITS 2 (10-1/2 oz.) boxes Ritz Bits cheese crackers (not peanut butter flavor) 1/2 cup vegetable oil 1 (1 oz.) pkg. Hidden Valley Original Ranch salad dressing mix 1 heaping Tblsp. dried dill 1 tsp. garlic powder 1 tsp. celery salt Place the crackers in a large sealable freezer container. In a bowl, mix the oil, salad dressing mix, dill, garlic powder, and celery salt. Pour this mixture over the crackers, cover the container, and invert it to coat the crackers with seasoning. Refrigerate for at least 24 hours, turning the container every so often to keep the crackers coated. Let the mixture come to room temperature before serving. Store in the covered container in refrigerator. Recipe courtesy Paula Deen. OLD BAY SHRIMP DIP 2 cans shrimp, drained 1/2 cup chopped scallions 1/2 cup chopped green bell pepper 1 cup sour cream 8 oz. cream cheese, softened 1/2 tsp. Old Bay Seasoning Parsley In a bowl combine sour cream and cream cheese; add seasoning. Add chopped scallions and green pepper. Lastly, fold in shrimp. Mold into a ball and chill. Roll in parsley. Serve with assorted crackers. Recipe courtesy of Clabber Girl. SAUSAGE CALZONE BITES 2 oz. Bulk Sweet Italian sausage 1/3 cup chopped green sweet pepper (1 small) 1/4 cup shredded provolone or mozzarella cheese 1/2 of an 8 oz. jar pizza sauce (about 1/2 cup) 1/2 tsp. Dried Italian seasoning, crushed 1 (10 oz.) pkg. Refrigerated pizza dough 2 tsp. Milk 2 Tblsp. Finely shredded Parmesan or Romano cheese Preheat oven to 350° F. In a medium skillet cook sausage and green pepper until sausage is no longer pink; drain off fat. Stir in the provolone cheese, half of the pizza sauce, and the Italian seasoning. Unroll the pizza dough. On a lightly floured surface, roll or stretch the dough to a 12-inch square. Cut into sixteen 3-inch squares. Spoon a rounded teaspoonful of sausage mixture onto half of each square. Moisten edges of dough with water and fold over, forming a rectangle. Pinch or press with a fork to seal edges. Place on lightly greased baking sheets. Prick tops of calzones with a fork; brush lightly with milk and sprinkle with Parmesan cheese. Bake for 12 to 15 minutes or until golden brown. Warm remaining pizza sauce to serve with calzones for dipping. Makes 16 mini calzones. SLOW COOKER FIRECRACKER MIX 1/4 cup Worcestershire sauce 4 Tblsp. margarine or butter, melted 2 Tblsp. brown sugar 1-1/2 tsp. salt 1/2 to 1 tsp. ground red pepper (cayenne), optional 8 cups popped corn 4 cups corn cereal squares 3 cups pretzel sticks Mix together Worcestershire, margarine, brown sugar, salt and cayenne pepper (if using). Place popped corn, corn cereal squares and pretzel sticks in 6-quart slow cooker. Pour Worcestershire sauce, softened margarine, brown sugar, salt and cayenne mixture over all and mix thoroughly. Cook on low for 2 to 3 hours. Remove lid for 1 more hour. Pour mixture onto wax paper and allow to cool. Store in storage bags or containers. The mix may be made up to one week in advance. Makes 12 to 15 (1-cup) servings. From Good Housekeeping Best Recipes 1999. Recipe directions and proportions adapted by Julie Kay - From The Baton Rouge Advocate Newspaper 6/29/00. SWEET AND SOUR MEATBALLS Meatballs: 2 lbs. ground sirloin 1 can french-fried onion rings 1 egg Sauce: 1 jar chili sauce 1 jar water (in bottle for chili sauce) 1 can whole cranberry sauce 1 can sauerkraut, drained (don't be deterred by this) 1 cup light brown sugar Mix meat ingredients and form meatballs. Put all sauce ingredients in saucepan and bring to a boil. Pour over the meatballs; bake at 350° F. covered for one hour; uncover and bake an additional half hour. Truly, these are wonderful. And for those who like to dunk bread in the gravy, it's the best! Posted at Mimis Cyber-Kitchen by Elinorw 09-25-98. GLORIFIED VIDALIA ONIONS 5 to 6 medium sweet onions 1/2 cup apple cider vinegar 1 cup sugar 2 cups water 1/2 cup mayonnaise 1 tsp. celery seed Finely chop or grate onions. Soak onions in the water, sugar, and vinegar for 4 hours. Drain well. Pat dry. Mix onions with mayonnaise and celery seed. Serve with buttery crackers. Recipe courtesy of Ms. Betty Lees of Savannah, GA. One of my personal favorites: SPICED SWEET ROASTED RED PEPPER HUMMUS 1 (15 oz.) can garbanzo beans, drained 1 (4 oz.) jar roasted red peppers (or homemade) 3 Tblsp. lemon juice 1-1/2 Tblsp. tahini 1 clove garlic, minced 1/2 tsp. ground cumin 1/2 tsp. cayenne pepper *(I used 1/4 tsp.) 1/4 tsp. salt 1 Tblsp. chopped fresh parsley Blend all ingredients except parsley in electric blender. Process until fairly smooth. Refrigerate for up to 3 days. Sprinkle with parsley before serving. Serve with pita bread cut into strips or triangles. Posted by SharonCb at the ths.com Cooking Forum. SPICY CRAB DIP 1 bunch of green onions chopped, including all of green part 1 to 1-1/2 tsp. cumin 8 to 10 oz. crabmeat (canned or fresh) 1 can of chopped green chilies 2 (8 oz.) pkgs. cream cheese, softened 1/4 cup sharp Cheddar cheese, grated (or Monterey Jack) Sauté the onions, chilies and cumin in a very small amount of olive oil. Add the crab. Cut the cream cheese into cubes and add to the crab mixture. Mix continuously until cream cheese is melted. Pour into a 1-quart casserole and sprinkle with cheese. Bake in a 350° F. oven until lightly brown and bubbly. Serve with Tortilla chips. Make a lot it goes fast! Posted by Barbara Talbott at wwrecipes.com 2/21/01. SPINACH ONION AND BACON DIP 1 lb. bacon, cooked and crumbled 1 (10 oz.) pkg. frozen chopped spinach, thawed & squeezed dry 1 large onion, finely chopped 3 (8 oz. each) pkgs. cream cheese, softened 1 (5 oz.) pkg. shredded Parmesan cheese 1 cup shredded Mozzarella cheese 1/2 cup mayonnaise Corn chips, Wheat Thins, or Triscuits Preheat oven to 350° F. Combine all ingredients except chips/crackers in a medium bowl. Spoon mixture into a 2-quart baking dish. Bake 30 minutes, or until hot and bubbly. Serve with chips and/or crackers. Serves 12-15. Dip may be made ahead up to 2 days ahead of time, covered, and refrigerated. Let stand 20 minutes before baking as directed. Recipe courtesy of Paula Deen. BANDITO CHICKEN WINGS 12 whole chicken wings (about 2 lbs.) 1/2 tsp. salt 1/8 tsp. pepper 1/2 cup butter, divided 2 Tblsp. vegetable oil 1/2 cup taco sauce 1/4 cup barbecue sauce 1/4 cup French salad dressing 1 tsp. Worcestershire sauce 1/8 tsp. hot pepper sauce Cut chicken wings into three sections; discard wing tips. Sprinkle with salt and pepper. In a skillet over medium heat, combine 2 Tblsp. butter and oil. Fry chicken until brown, about 6-8 minutes on each side. Place in a greased 13-in. x 9-in. x 2-in. baking dish. In a saucepan, combine taco sauce, barbecue sauce, French dressing, Worcestershire sauce, hot pepper sauce and remaining butter; cook and stir over medium heat until butter is melted and sauce is blended. Pour 1/2 cup over the chicken wings. Bake, uncovered, at 300° F. for 15-20 minutes or until chicken juices run clear. Serve with the remaining sauce. Yield: 8-10 servings. Recipe courtesy of Gloria Jarrett of Loveland, Ohio.

The absolute best onions rings I ever ate were in a restaurant in Oklahoma City many moons ago. They were dipped in a yeast batter and were absolutely scrumptious. I agree with Linda...if you want them crispy, I think you'll have to refry them. Otherwise, when you reheat them (in an oven or microwave), the onion is going to steam and cause the coating to go soft. Not to mention that they're going to be space hogs in the freezer...mention that only because my freezer always seems to be bulging at the seams.

Islay, I love those marinated green bean salads with potatoes!! There's "Greek" which I make with maybe olives or feta crumbles, or the one you posted "Italian" but I know my friends will not be able to wrap their heads around potato salad with a vinegar and oil dressing let alone tomatoes added . . . sigh. I also like green beans "Turkish" style, slow cooked with tomatoes and onions. I think I might do it with the twisty pasta I think they call it "gemelli" and then bacon and lightly dressed with a fettuccine style cheesy white sauce. Pasta carbonara would also be wonderful with green beans added but I don't know about reheating. I googled a bunch of green bean recipes, I should have grown more beans!! We usually just have one or two meals with them steamed with a little butter and salt. Edited to add that Lone Jack's idea is also good, using new potatoes. It has the benefit of easily reheating. Pasta tends to dry out in my experience.