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Finger foods often work best, fol­ lowed closely by make-ahead sal­ ads. Tailgaters can help themselves right away from the cooler or ther­ mos and find cleanup as easy as throwing away the paper plates. This fall, fried chicken goes to tailgate parties packed with three zesty sauces for dipping. For extra convenience, heat frozen prepared fried chicken, wrap and refrigerate until time to pack in the cooler. Eight to 10 hungry tailgaters can be satisfied with one large 60 or pack­ age of frozen chicken Dipping sauces, each made with just a few ingredients, offer a vari­ ety of flavor choices: Honey-Lemon Barbecue, Crefiny Dill, or Tangy Mustard dipping sauces. The morning of the game, dice and slice an array of fresh fruit and chill. Sectioned oranges help to re* tain the fresh color of apples and pears, and blend tastily with grapes and pineapple. A creamy Lemon Spice Dressing, made and chilled, it tossed with the fruit just before serving. Complete this tailgate spread with vegetable relishes and a cool bever­ age. All recipes include nutrition information. Fried CMdun With Fried chicken zesty sauce. Try the recipes above Creamy Dill, or Tangy Must end's game. be the hit of a tailgate party when (toped in a ve for Honey-Lemon Barbecue, oney-Lemon iistard dipping sauces after this week- 1 package (60 oz.) frozen fully cooked fried chicken assorted piCCvS) Honey-Lemon Barbecue Dipping Smff Dill Dipping Sauce Tangy Mustard Dipping Sauce Prepare chicken according to package Instructions. Cover and re­ frigerate. Serve with dipping sauces. Makes 8 to 101 Ifnl^ll a •• Ti #ii ••in • II i\ ,i Nutrition uuwmioon Per serving: Calories • 16S, 1 Medium Fat Meat exchange Carbohydrate -10 gms., 1/2 Bread i - 9 gms., 1 Fat exchange Fat -10 gms. Sodium-600 mg. Hooey-Lemon Barbecue Dipping Sauce 1/2 cup honey 1/2 cup catsup 1/4 cup chili sauce 1/4 cup finely chopped onion 2 tablespoons lemon juice 1 teaspoon Worcestershire sauce 1/2 teaspoon garlic powder In small saucepan, combine all ingredients. Cook, stirring constant­ ly, over high heat until mixture is bubbly. Reduce heat. Simmer 10 minutes stirring occasionally. Chill, covered, at least 1 hour. Makes about 1 cup sauce. Nutrition Information Per serving: Calories - SO, 1/2 Bread exchange Carbohydrates -12 gms., l Vegeta­ ble exchange Protein-0 gms. Fat-0gm8. Sodium-140 mg. Dill Dipping Sauce 1/2 cup dairy sour cream 1/4 cup mayonnaise 2 tablespoons chopped dill pickle l tablespoon finely chopped onion l teaspoon dried dill weed In small bowl, combine all Ingre­ dients. ChUl, covered, at least l cup sauce. Nutrition Information Per serving: Calories - 40,1 Fat exchange Carbohydrate - .5 gms. Protein-0 gms. Fat-4gms. Sodium • 54 gms. Tangy Mustard Dipping Sauce 1/2 cup Dijon-style mustard 1/2 cup mayonnaise X . 1 teaspoon soy sauce 1 teaspoon garlic powder Hot pepper sauce (optional) In small bowl, combine all ingre­ dients. Chill, covered, at least 1 hour. Makes about 1 cup sauce. Nutrition Information Per serving: Calories • 60,1 Fat exchange Carbohydrate • 1 gms. Protein • .5 gms. Fat-6gms. Sodium • 120 mg. Lemon-Spice Dressing With Freeh Fruit Salad 2 small oranges, peeled and sec­ tioned (about 1 cup) 2 medium apples, cored and chopped (about 2 cups) 1 medium pear, cored and chopped (about 1 cup) 1 cup chopped fresh pineapple or 1 can (8 oz.) pineapple chtinks, drained. 1 cup red grapes, halved 1 package (3 oz.) cream cheese, 1/4 cup confectioners sugar 2 tablespoons lemon juice 1/8 teaspoon ground ginger 1/8 teaspoon ground nutmeg * In large bowl, combine oranges, apples, pear, pineapple and grapes. Chill, covered, at least 30 minutes. In small bowl, combine cream cheese, sugar, lemon juice, ginger and nutmeg. Beat until smooth. Chill, covered, at least 30 minutes. Toss fruit with cream cheese mix­ ture before serving. Makes 8 to 10 servings. Nutrition Information Per serving: Calories • 100,2 Fruit exchanges Carbohydrate - 18 gms., 1 Fat exchange Protein -1 gms. Fat-3 gms. > Sodium - 90 mg. Rosh Hashana .(Continued from pag* r Turkey-Cranberry Roll-Upe •; 1 envelope salt-free crispy coating mix "-I'­ ll thin, fresh turkey breast slices (about 11/2 pounds) 3 cups toasted challah cubes ^ . C 1/2 cup chopped walnuts > 2 teaspoons salt-free herb and spice blend 1/2 cup (1 stick) unsalted margarine, melted and divided 1 can (16 ounces) whole cranberry sauce, divided 1 tablespoon salt-free steak sauce > Empty coating mix into a large plate. Coat turkey slices evenly. Toss challah cubes, walnuts, salt-free steak sauce; toss to mix. "I Spoon some of stuffing onto each coated turkey slice. Roll up and secure with wooden picks. Arrange in a greased 2-quart baking dish. Driz$e remaining 1/4 cup melted margarine over rollups. Bake at 350 degrees about 30 minutes, or until lightly browned. Heat remaining cranberry sauce and spoon over each roll-up. This ki tested recipe makes six servings with 182 milligrams of sodium and calories per serving. r •* Savory Carrot and Leek Pudding 1 pound carrots, peeled and sliced 4 ;! 1 medium leek 2 teaspoons vegetable oil 1/4 cup non-dairy imitation sour cream "l 1/4 cup salt-free chicken broth 2 large eggs 1 tablespoon flour 'k 1/4 cup salt-free chicken broth 2 large eggs *1 1 tablespoon flour /•- 1/4 cup salt-free herb and spice blend 1/2 teaspoon paprika ' 1/8 teaspoon nutmeg *• Parsley or watercress for garnish (optional) In medium saucepan, cook carrots in boiling water until tender; drain. »* Meanwhile, chop white portion of leek, then put into strainer. Rinse undOr running water to remove sand. In small skillet, saute leek in oil until softened. Preheat oven to 350 degrees. In large bowl, lightly beat sour cream, chicken broth, eggs, flour, he{£ and spice blend, paprika and nutmeg Until smooth. Coarsely puree carrot! in blender or food processor. Stir into sour cream mixture along with sauteed leeks. Pour into greased 2-cup ring mold. Set into 9-inch square baking pan and add enough water to come halfway up sides of mold. Bake 35 minutes or until no longer soft in center and pudding begins to pull away from sides of pan. Remove mold from water; let stand five minutes. Invert onto plate and fill center with parsley or watercress. This kitchen-tested recipe makes 4 servings with 104 milligrams of solium and 155 calories per serving. Crispy Coated Potato Mounds Instant mashed potatoes (to make 6 servings) 1/4 cup (about 1/2 envelope) salt-free crispy coating mix 1/2 cup non-dairy imitation sour cream 3 tablespoons margarine, melted : - Prepare 6 servings of potatoes as directed on package, using margarine. If directions call for milk, substitute non-dairy imitation sour cream. J Reduce water by 1/2 cup and omit salt. Put mashed potatoes into bowl; chill 1 hour. Empty coating mix onto a largeplate. , Stir non-dairy sour cream into potatoes. Shape into 12 balls, roll in mix until evenly coated, and arrange in a greased 13-by-9-by-2-inch baking pah. Refrigerate three minutes. Drizzle melted margarine over potato balls. Bake at 400 degrees for 15 minutes Carefully remove from pan with a pancake turner. This kitchen-tested recipe makes 6 servings with 25 milligrams of sodium and 164 calories pet serving.