Wendy's is now featuring a "wrap" made of half a flour tortilla, 1 chicken tender (fried, grilled or spicy), mayo, shredded lettuce and grated mild cheddar cheese. I plan to get the components to make some for a quick lunch when I come home from work. I might mix Ranch dressing and mayo for a tangy dressing. What about putting 2 on a hoagie bun for a sandwich? I like to bake them then slice and put on a Caesar salad for a chicken Caesar salad. Here is a Fried Chicken Salad from Rachael Ray - just use your chicken tenders: Fried Chicken Salad From Every Day with Rachael Ray June-July 2006 FOUR SERVINGS Prep Time: 25 min Cook Time: 15 min 2 whole skinless, boneless chicken breasts (about 2 1/2 pounds) 2 cups all-purpose flour 2 teaspoons salt 1 1/2 cups ranch dressing 1/2 cup milk 1 large egg 1 teaspoon Tabasco sauce, or to taste 1/2 cup plus 1 tablespoon vegetable oil 1 head romaine lettuce, shredded 1 pint cherry tomatoes, halved 1. Place each chicken breast in a plastic bag and pound flat (about 1/2 inch thick). Cut into thin strips. 2. In a shallow bowl, mix the flour and salt. In a medium bowl, whisk 1 cup of the ranch dressing with the milk, egg and Tabasco sauce. 3. Working in batches, dredge the chicken strips lightly in the flour, dip into the ranch batter, then coat with flour again and transfer to a sheet of wax paper. 4. Heat 3 tablespoons of the oil in a large nonstick skillet over medium-high heat until rippling hot. Add enough chicken strips to cover the bottom of the pan. Fry until golden and cooked through, about 3 minutes on each side. Transfer the chicken to a paper towel-lined plate. After the first batch, discard the oil, wipe the pan clean with a paper towel and heat another 3 tablespoons of oil. Fry the remaining strips, using fresh oil for each batch. 5. In a large bowl, toss the lettuce and tomatoes with the remaining 1/2 cup of ranch dressing, or to taste. Divide among 4 plates and top with the chicken strips. What about chopping them up and adding to a fried rice recipe? I would try them with the P.F. Chang's lettuce wraps, dicing up the chicken and stir frying it first. P. F. Chang's Chicken Lettuce Wraps Recipe #15865 This recipe is from Todd Wilbur and Top Secret Recipes by Lali 25 min : 10 min prep SERVES 2 -3 * 3 tablespoons oil * 2 boneless skinless chicken breasts * 1 cup water chestnuts * 2/3 cup mushrooms * 3 tablespoons chopped onions * 1 teaspoon minced garlic * 4-5 leaves iceberg lettuce * Special Sauce * 1/4 cup sugar * 1/2 cup water * 2 tablespoons soy sauce * 2 tablespoons rice wine vinegar * 2 tablespoons ketchup * 1 tablespoon lemon juice * 1/8 teaspoon sesame oil * 1 tablespoon hot mustard * 2 teaspoons water * 1-2 teaspoon garlic and red chile paste * Stir Fry Sauce * 2 tablespoons soy sauce * 2 tablespoons brown sugar * 1/2 teaspoon rice wine vinegar Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you're ready to serve. Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps. Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or done. Remove chicken from the pan and cool. Keep oil in the pan, keep hot. As chicken cools mince water chestnuts and mushrooms to about the size of small peas. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. When chicken is cool, mince it as the mushrooms and water chestnuts are. With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups". Top with"Special Sauce".

This was my mom's recipe. In those days flour was sifted before measuring and as I recall scant meant about 1 Tb. less than level with the top of the measuring cup. She was a stickler for preciseness so the 300 F. baking temp. is correct. Date Bread 1 c. boiling water 1 tsp. soda 1 c. dates butter, size of a walnut 1 c. sugar 1 egg scant 1 1/2 c. flour 1 c. chopped walnuts Preheat oven to 300 degrees; Grease 5x9 loaf pan. Combine water, soda & dates in flat bottom bowl; set aside. Mix other ingredients in order. Mash dates in water; add to dough. Bake for 1 hour.

My 1967 edition of Joy did not have a yeast bread recipe with potatoes in it. But this yeast bread recipe is slightly sweet and does contain fresh mashed potato. You could use the dough for other bread forms, but Moravian Sugar Cake is to die for if you've never tried it! Moravian Sugar Cake 1 1/2 cups boiling water or potato water (the remaining water used to cook potatoes for mashed potatoes) 3/4 cup butter or shortening 1/2 cup sugar 1 t. salt 2 pkgs. yeast or 2 scant TB bulk instant yeast 1 cup plain cooked potatoes, mashed 2 eggs beaten 6-7 cups flour Combine 2 cups flour and the yeast in a large bowl. Combine sugar, salt, butter, potatoes, potato water in saucepan used to cook the potatoes. Warm over low heat to melt the butter. Add to flour/yeast mixture and beat well. Add in beaten eggs and mix until smooth (can use an electric mixer). Add enough flour to form a soft dough. Turn out onto floured surface and knead until smooth and elastic. Place in an oiled bowl, turn dough over to have oiled surface on top. Cover and let rise until doubled in bulk. Press into greased pans (some use 7"-9" foil pie pans) about 1/4" to 1/2" thick. When well risen, using your finger or the handle end of a wooden spoon, punch holes in the dough about 1-inch apart. Fill holes with: 1 lb. light brown sugar, 2 sticks butter and a little water that has been heated in a saucepan. Bake cakes at 350 for about 20 minutes. Do not overbake. Yields: about 7 cakes in pie pans

It seems we all have fond memories of this bread. Here's a similar variation baked in cans but am sure 2 loaf pans 9" X 5" would work filled half full and baked till loaves starts to pull away from the sides of the pan. I want to try Gigi's idea of using coffee instead of water next time. I've made this recipe for over forty years. Very easy and delicious. Date Nut Bread Generously grease 6 cans, (14 to 15 ounce veggie size) Sprinkle 2 teaspoons baking soda over 1 pound of chopped dates. Pour 2 cups boiling water over dates and let cool. Cream 2 cups sugar with 1/2 cup butter Add 2 eggs 1 teaspoon vanilla 1/2 teaspoon salt Mix well Stir in 4 cups flour alternately with date mixture Do not over beat. Fold in 1 cup nuts, chopped coarsely or just halved. Fill 6 well greased cans half full. Bake at 325 degrees for about 1 hour. Cool in cans for 10 minutes then remove from cans till cool. Store in cans. I like it chilled, sliced and spread with cream cheese.