Chicken Salad in Melon Rings and Bran Muffins

Chicken Salad

3 Tbsp lemon juice

4 c. cut up cooked chicken

1/3 c. chopped onion (or onion powder to taste)

1 c. sliced celery (about 3 stalks)

1 tsp salt

1/2 tsp pepper

1/3 c. mayo

1 c. seedless green grapes, halved

1/4 c. diced roasted almonds

1 small can pineapple pieces, drained

cantaloupe or honeydew melon

In medium bowl, pour lemon juice over chicken. Add celery, onion, salt, pepper, almonds, mayo, grapes and pineapple. Toss, cover, and chill. Slice melon into rings and scoop out seeds. To serve, place each ring on a bed of greens. Spoon chicken mixture into the center of each ring.

Ready Bake Bran Muffins

3 c. whole bran cereal (ie. All-Bran or Trader Joe's High Fiber Cereal)

1 c. boiling water

2 eggs, slightly beaten

2 c. buttermilk

1/2 c. vegetable oil

1 c. raisins

2 1/2 tsp baking soda

1/2 tsp salt

1 c. sugar

2 1/2 c. unsifted flour

In large bowl, mix bran cereal with water. Stir to moisten evenly and set aside until cool. Then add eggs, buttermilk, oil and fruit. Blend well. In separate bowl stir together soda, salt, sugar and flour. Stir into bran mixture. Bake muffins now, or refrigerate in tightly covered container for up to 2 weeks, baking at your convenience. Stir batter evenly to distribute fruit before using. Spoon batter into greased muffin pan, filling 2/3 to 3/4 full. Bake in 425 over for 15-20 minutes, or until tops spring back when touched. Serve hot. Makes about 2 dozen.