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Dining In: It's back to school for lunch

recipes With schools open again, lunch box food safety becomes an important issue. The Seattle-King County Department of Health offers these tips to make sure the tasty, healthy food you pack for your children in the morning remains that way until lunch time: Peanut Butter and Jelly Medley Sandwich
   4 slices bread
   2 Tbsp. peanut butter
   2 Tbsp. strawberry jam
   2 Tbsp. grape jelly
   Spread grape jelly on one slice of bread, top with a second slice and spread with peanut butter. Top with third bread slice and spread with strawberry jam. Top off with fourth bread slice. Cut sandwich into quarter triangles. Makes 2 servings.

Bologna and Cheese Roll-Ups
   2 slices bread
   2 slices bologna (may use turkey bologna)
   1 slice Cheddar or American cheese
   1 slice Monterey Jack cheese
   2 tsp. mayonnaise (may be reduced fat or fat-free)
   Roll each slice of bread with a rolling pin until flattened. Spread each slice with mayonnaise and top with one slice of bologna and one slice of cheese. Roll each into a log and cut crosswise into about 5 pieces. Fix with a toothpick if necessary.

Ham and Cheese Roll-Ups
   1 container (8-oz.) cream cheese with pineapple, softened
   1/4 c. chopped walnuts or pecans
   1/8 tsp. ground cinnamon
   6 corn tortillas (about 6-inch)
   1 pkg. (6-oz.) thinly sliced ham (about 18 slices)
   6 to 12 lettuce leaves
   In a small bowl, combine cream cheese, nuts, and spice; mix well. For each roll-up, briefly cook corn tortilla on both sides in nonstick skillet (about 1 minute). Do not brown. Cool slightly.
   Spread about 1/6 of the cream cheese mixture over tortilla to within 1/2-inch of edge. Lay 3 thin slices of ham, overlapping across center of tortilla. Top with 1 or 2 lettuce leaves. Roll up and wrap. Makes 6 sandwiches. Can be made without cooking tortillas.

Honey Granola
   4 c. old-fashioned rolled oats
   1 c. coarsely chopped nuts
   1 c. raisins
   3/4 c. honey
   1/4 c. butter or margarine, melted
   2 tsp. ground cinnamon
   2 egg whites, lightly beaten
   Combine oats, nuts, and raisins in large mixing bowl; mix well and set aside. Combine remaining ingredients. Pour honey mixture over oat mixture and toss until well blended. Spread on lightly greased cookie sheet. Bake at 350 degrees for 20 minutes or until lightly browned. Stir every 5 minutes. Remove from oven and cool. Crumble and store in airtight container up to 2 weeks.

Snack Mix
   1 Tbsp. margarine
   1 tsp. chili powder
   1/2 tsp. ground cumin
   1/8 tsp. garlic powder
   2 c. cheese crackers
   2 c. pretzel sticks
   1/3 c. dry roasted cashews
   1/2 c. seedless raisins
   In a 300-degree oven, melt margarine in 13x9x2-inch baking pan. Remove from oven. Stir in chili powder, cumin, and garlic powder. Add cheese crackers, pretzels, and cashews. Toss until well coated with margarine mixture. Bake for 15 minutes, stirring twice. Remove from oven. Stir in raisins and spread on paper towels to cool.

Chocolate Pretzels
   1 block (4-oz.) sweet cooking chocolate
   12 thin pretzel bows or knots
   In a double boiler, melt chocolate until it is smooth when stirred. Drop pretzels into chocolate one at a time. Using fork, lift each pretzel from chocolate, allowing excess to drip off. Place on waxed paper-lined surface. Let stand until firm, 30 minutes or more (time depends on room temperature). May be refrigerated to harden, if desired.

Chocolate Raisin S'Mores
   Sprinkle graham cracker square with 1 teaspoon seedless raisins and 1 tablespoon vanilla milk chips. Top with second cracker square. Microwave on high until chips are softened. Gently press crackers together. For box lunches, cool completely.

Low-Fat Fudgy Brownies
   4 oz. unsweetened chocolate
   1/2 c. prune puree
   3 large egg whites
   1 c. sugar
   1 tsp. salt
   1 tsp. vanilla
   1/2 c. flour
   1/4 c. chopped walnuts (optional)
   Coat an 8-inch square baking pan with vegetable cooking spray. Cut chocolate into 1-inch pieces and place in heat-proof bowl. Set over low heat in small skillet containing 1/2-inch simmering water. Stir occasionally, just until chocolate is melted. Remove from heat; set aside.
   In mixer bowl, combine all ingredients except flour and walnuts. Beat to blend thoroughly. Mix in flour. Spread batter in prepared pan and sprinkle with walnuts. Bake about 30 minutes, until springy to the touch about 2 inches around edges. Cool on rack. Makes 36 1 1/2-inch squares.

Chewy Chip Cookies
   1 c. butter, softened (2 sticks)
   1 1/4 c. firmly packed brown sugar
   2 eggs
   2 Tbsp. milk
   2 tsp. vanilla
   1 3/4 c. all purpose four
   1 tsp. baking soda
   1/2 tsp. salt (if desired)
   2 1/2 c. quick or old fashioned, uncooked oats
   2 c. semisweet chocolate pieces
   1 c. coarsely chopped nuts
   Heat oven to 375 degrees. Beat together margarine and sugars until creamy. Add eggs, milk, and vanilla. Beat well. Add combined flour, baking soda, and salt (if using). Mix well. Stir in oats, chocolate pieces, and nuts. Mix well.
   Drop by rounded tablespoonful onto an ungreased cookie sheet. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Store tightly covered.