Apple Oatmeal Spice Cookies

1 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 cup granulated sugar
3/4 cup applesauce
2 tablespoons milk
3 cups quick or old fashioned oats
1 cup diced dried mixed fruit or raisins
1/2 cup chopped nuts (optional)
2 teaspoons ground cinnamon
1 teaspoon salt
3/4 cup brown sugar, firmly packed
1/4 cup butter, softened
1 large egg
2 teaspoons vanilla extract

Heat oven to 350 degrees.  Lightly grease cookie sheets.
In medium bowl, combine flour, cinnamon, baking soda, salt and nutmeg; set aside.
In large bowl, beat sugars and butter until well blended.  Add applesauce, egg, milk
and vanilla; beat well.  Stir in flour mixture; mix well.  Stir in oats, dried fruit and nuts,
if desired; mix well.
Drop dough by rounded tablespoonfuls onto prepared cookie sheets.  Bake 10 to 12
minutes or until edges are light golden brown.  Cool 1 minute on cookie sheets; remove
to wire rack.  Cool completely.  Store tightly covered.  Makes about 3 dozen.
 

In small bowl mix:
3T. tarragon - flavored vinegar
1 T Honey Dijon Mustard
1/4 t. salt & pepper

In large skillet heat 1 T. vegetable oil over high heat.  Add boneless, skinless chicken breast,
cut into 1/4" strips.  Sauté 4-6 minutes or until cooked through.  Remove chicken to bowl, cover.
In same skillet, prepare 6 oz. box of white or wild rice mix-following package directions (use very
hot water - about 20 minutes)  Meanwhile in large bowl combine - 2 large celery chopped, 1 gala apple,
cored and chopped, 1/2 cups toasted pecan pieces, 6 green onions, chop 1/2 cup cranberries.  Add
hot rice, chicken and dressing, mix.  Serve warm or cold.