to the rescue with `Chicken Dinners', now available at the Bermuda Library.

Containing 24 seasonal menus featuring delicious, easy-to-make chicken recipes for family suppers, dinner parties and holidays, it offers even the most jaded palate great new ways to enjoy the world's most popular fowl.

In addition to the recipes, `Chicken Dinners' contains a host of useful information, including an illustrated guide to buying, storing and boning chicken, as well as a short primer called Chicken Basics.

Here is a sampling of chicken recipes from some of the menus: CALIFORNIA CHICKEN SALAD WITH CREAMY LIME DRESSING 1 lb. sliced bacon, cooked crisp and drained on paper towels 2 firm, ripe avocados 3 whole chicken breasts, poached, skinned, boned and cut in 1 -inch pieces 3 medium scallions, white and green parts, minced (about 1 cup) Creamy Lime Dressing (recipe follows) Salt Leaves of 2 small or 1 medium head of tender lettuce 12-15 red or yellow cherry tomatoes, halved, for garnish CHOP or crumble bacon, reserving 2 tablespoons. Cut avocados in half, setting aside one half with the pit still in it. Peel the remaining 3 halves and cut the flesh into 1 -inch pieces.

Combine chicken, bacon (except the reserved 2 tablespoons), avocado pieces and scallions in a large bowl. Add about 11 cups of the Creamy Lime Dressing and toss salad lightly but thoroughly. Add salt to taste and more dressing, too, if needed. (At this point you may cover and refrigerate salad until serving time).

Arrange lettuce leaves to cover a serving platter. Mound chicken salad neatly in centre, with a 2-inch border of lettuce. Sprinkle reserved bacon on the chicken. Place cherry tomatoes on lettuce. Slice reserved avocado and arrange like petals on the chicken salad, with a cherry tomato in the centre. Makes about 5 cups.

Creamy Lime Dressing 11 cups mayonnaise 1 cup sour cream 2 tbsp. fresh lime juice 2 tbsp. milk or cream 2 tsp. sugar Salt WHISK ingredients together, adding salt to taste. Makes about 21 cups.

*** CHICKEN MILANAISE 4 whole boneless chicken breasts, skinned and halved 2 egg whites beaten lightly with 3 tbsp. water 1 cup plus 2 tbsp. grated Parmesan cheese 1 cup plus 2 tbsp. flour 1 cup plus 2 tbsp. dry bread crumbs 1 tsp. paprika 1 tsp. dried chervil, crumbled 1 tsp. salt Freshly ground pepper 3 tbsp. butter 3 tbsp. olive oil PULL off long, narrow pointed piece of chicken that is loosely attached to underside of each breast half. Remove white tendon from each long piece. Pound all chicken to 1 -inch thick. Set aside.

Pour egg white mixture into a shallow dish.

In a medium bowl, stir together cheese, flour, bread crumbs, paprika, chervil, salt and a good grinding of pepper. Transfer this breading mixture to a piece of wax paper.

Dip 1 piece of chicken in egg white mixture, letting any excess drip off.

Thoroughly coat each piece in dredging mixture. Set aside on wax paper. Repeat with remaining pieces of chicken.

Melt 1 tablespoon each of butter and olive oil in a large skillet over medium heat, and saute one third of the chicken pieces until well browned on both sides. Drain on paper towels. Place chicken in single layer on a large baking sheet or oven proof platter and keep warm in a 300 degree F.-oven.

Repeat process with the remaining chicken, doing it in two or more batches.

(Depending on your skillet, you may need a little extra oil for the second and third batches). Serve hot. Makes enough for 6.

*** HERB AND SPICE CHICKEN BAKED IN FOIL 1 tbsp. ground cumin 1 tsp. cayenne pepper 1 tsp. powdered dried thyme 1 tbsp. powdered dried oregano 11 tsp. salt 3 tbsp. flour 3 cloves garlic, very finely minced 9-11 whole chicken legs (thigh and drumstick) PRE-HEAT oven to 400 degrees F. Have ready a large roasting pan (no rack).

Tear off 4 pieces of aluminium foil, each twice the length of the roasting pan. Take 2 pieces of the foil and pinch or fold them securely together along the long edges to make 1 large piece. Repeat with remaining pair of foil pieces. Placing large foil pieces on top of one another, line roasting pan.

Combine all ingredients except chicken. Arrange chicken, skin side up, in 1 layer on a piece of wax paper. Sprinkle with half the herb and spice mixture, pat to make it adhere. Turn chicken over and repeat with remaining herb and spice mixture. Reserve all herbs and spices that fall onto wax paper.

Arrange chicken on aluminium foil in roasting pan. Sprinkle with reserved herbs and spices. Bring foil up and over chicken to cover it completely. Pinch or fold foil securely closed on top and sides to seal chicken in a foil package. Bake 11 hours. Serve chicken warm, cool or hot. Makes plenty for 6.

Cooknote: Liquid remaining in foil-lined pan may be poured into a saucepan, skimmed and reduced, then served as a hot or cold sauce.

*** CHICKEN CUTLETS PUTTANESCA ON PAPPARDELLE A robust, intensely flavoured dish, ideal for a chilly night. Chicken can be prepared early in the day and refrigerated until needed. Note: Anchovies dissolve completely in the sauce; even anchovy-haters won't know they're there! 3 whole boneless chicken breasts, skinned and halved Olive oil and butter for sauteing 1 cup chopped onion (about 1 medium onion) 6 cloves garlic, minced 2 lbs. fresh plum tomatoes (about 12 medium), peeled 12-16 big, juicy green olives 2 tbsp. capers 1 2-oz. can flat or rolled anchovy fillets 1 cup red wine 1 cup balsamic vinegar 1 cup water Fresh pepper and salt to taste 1 lb. 3 or 1 -inch-wide pasta (fresh pappardelle or tagliatelle; dried penne, mafalde, cut ziti, linguine -- any pasta which has bite) PULL off long, narrow pointed piece of chicken that is loosely attached to underside of breast; remove white tendon from each long piece. Pound all chicken 1 inch thick. Set aside.

In a large heavy skillet, heat 2 tablespoons each olive oil and butter. Saute chicken pieces in batches, until browned on both sides, adding a bit more oil and butter if needed. Set aside. Do not clean out skillet.

In same skillet, saute onions and garlic until soft. Turn off heat while you prepare remaining ingredients.

Core tomatoes, chop into 1 -inch dices. Remove olive flesh from pits and a chop in 1 -inch bits. If capers are large, chop in half. Add tomatoes, olive bits, capers, anchovies, wine, vinegar, water and a good grinding of pepper to skillet. Stir well. Simmer 15 minutes, stirring often -- sauce will be chunky.

If needed, add salt to taste.

Add chicken pieces to sauce, layering if necessary and making sure they are well moistened. Cover and simmer 5 minutes. Transfer chicken and sauce to an ovenproof dish. If you are serving the chicken presently, cover dish loosely with foil and keep warm in the oven while preparing pappardelle.

If preparing chicken ahead of time, cover dish with foil and refrigerate until needed. Before serving, bring chicken to room temperature, then warm it in a pre-heated 325 degrees F. oven for 15 minutes while preparing pasta.

Cook pasta in a large pot of salted or unsalted boiling water just until al dente (2-3 minutes for fresh, 7-10 minutes for dried). Drain immediately.

Return pasta to pot, toss with 1 or 2 tablespoons of olive oil. Spread cooked pasta on a platter, arrange chicken cutlets and sauce on top. Serve hot. Makes plenty for 6.

*** CHICKEN STIR-FRY ON CRISP NOODLE CAKES Prepare all ingredients before heating skillet or wok.

2 tsp. cornstarch 1 egg white 4 tbsp. dry sherry 1 lb. boneless raw chicken breasts, skinned, cut in slices approx. 1 inch thick by 3 inches long 12 Chinese dried mushrooms, soaked for 30 minutes in hot water Crisp Noodle Cakes (recipe follows) 1 cup plus 1 tbsp. peanut oil 2 tsp. minced garlic 2 tsp. minced ginger 2 tbsp. soy sauce 1 lb. snow pea pods, trimmed IN a medium bowl, mix cornstarch, egg white, and 2 tbsp. of dry sherry. Add chicken slices and mix well with fingers. Refrigerate for 30 minutes. Drain mushrooms and squeeze dry. Remove and discard stems. Cut remaining pieces of mushroom in narrow strips. Put noodle cakes in a 300 degree F.-oven to warm.

Heat 1 cup of peanut oil in a wok or large skillet -- oil should be very hot, almost smoking. Add chicken and stir-fry until it turns white, about 2 minutes. Remove chicken with a slotted spoon and drain on paper towels. Add remaining tablespoon of oil to skillet. Add garlic and ginger and stir-fry for about 15 seconds. Add cooked chicken, remaining 2 tablespoons of sherry, soy sauce, snow pea pods and mushrooms. Stir-fry for 2 minutes.

Mound half the chicken mixture on each noodle cake and serve immediately.

Makes enough for 6.

*** CRISP NOODLE CAKES 1 lb. dried, thin Chinese or Chinese-style egg noodles 2 tbsp. sesame oil 9 tbsp. peanut oil 6 scallions, green parts only, minced 1 tsp. salt COOK dried Chinese egg noodles 3-8 minutes in large pot of boiling water, just until al dente. Turn into a colander, rinse with cold water until noodles are cold. Facilitate drainage by repeatedly lifting and separating noodles. Turn noodles into a large bowl, add sesame oil, 1 tbsp. peanut oil, scallions and salt. Toss with with hands. Divide into two bowls.

Heat 3 tbsp. of remaining peanut oil in 10-12-inch skillet over low-medium heat. When oil is hot, add 1 bowl of cold noodles, spreading evening in pan.

Press down with spatula. Cook until bottom noodles are golden brown -- about 14 minutes. Be careful not to burn.

Turning noodles: Using spatula, slide cake of noodles onto baking sheet. Cover with a platter and invert.

Add 1 tbsp. peanut oil to skillet, tilt pan to coat. Slide noodle cake back into pan, cooked side up. Cook 5-8 minutes, or until bottom is golden brown.

Slide noodles back onto baking sheet or ovenproof platter. Set aside until ready to reheat for stir-fry. Repeat process for second noodle cake.

CHICKEN BRAISED WITH CIDER AND APPLES Use a decent wine for cooking, something you'd be pleased to serve at table .

2 tbsp. butter 2 chickens, about 3 lbs. each, cut into 8 serving pieces 11 tsp. salt Fresh pepper 1 cup dry white wine 2 cups cider 5 tart-sweet cooking apples 1 cup heavy cream IN a large skillet, melt butter and saute chicken in two batches until well browned. Return all chicken pieces to skillet, sprinkle with salt and pepper.

Pour wine and cider over chicken, cover tightly, simmer gently for 35 minutes.

Meanwhile, peel, quarter and core apples, removing all inedible portions.

Add apples to skillet, spoon liquid over, cover skillet again. Simmer another 15 minutes, or until chicken and apples are tender. Arrange chicken on ovenproof serving platter, surround with apples. (At this point you may either cover and refrigerate the chicken until 30 minutes before serving or cover and keep it warm in a 300 degree F.-oven while making sauce).

To make sauce: Strain liquid from skillet into a small saucepan over medium heat. Reduce liquid by half. Skim off as much fat as possible, stir in cream.

Correct seasoning if necessary. If chicken is hot and ready to serve, pour hot sauce over it and serve immediately. For refrigerated chicken: re-warm, covered, for 30 minutes in a 325 degree F.- oven, then gently heat sauce, pour over chicken and serve. Makes plenty for 6.

*** CHICKEN WITH CREAM SAUCE AND PARSLEY DUMPLINGS There are a lot of steps in this recipe, so start a day ahead, preparing chicken though step 1 and refrigerating it in the skillet overnight. Next day, heat chicken and broth in skillet and pick up where you left off.

3 tbsp. butter 1 cup oil 2 chickens, about 31 lbs. each, each cut in 8 serving pieces and skinned 43 cups chicken broth 1 cup dry vermouth 11 cups chopped carrot 11 cups chopped onion 1 bay leaf 1 tsp. salt For the dumplings 3 cup milk 1 egg 2 tbsp. minced flat-leaf (Italian) parsley 1 tbsp. butter or margarine, melted and cooled 2 cups flour 1 tbsp. baking powder 1 tsp. salt For the sauce 3 tbsp. flour 1 cup cream Salt and fresh pepper to taste To begin making chicken: Melt 2 tablespoons of butter with half the oil in a large skillet over medium heat. Saute chicken in batches, just until white or lightly browned all over, adding remaining butter and oil as needed. Return all chicken to the skillet and add 3 cups of the broth, vermouth, onions, carrots, bay leaf and salt. Cover and cook over low heat 30-40 minutes, or until chicken is tender. After 20 minutes, move lower layer of chicken pieces to the top. To prepare dumpling dough: In a large bowl, beat milk and egg.

Whisk in parsley and melted butter (or margarine). In a small bowl, stir together flour, baking powder and salt. Gradually whisk dry ingredients into milk mixture, blending well. Set aside.

When the chicken is done, with a slotted spoon transfer pieces to a large, ovenproof platter; cover loosely with foil. Keep warm in a 300 degree F.-oven.

Discard vegetables and bay leaf from the broth. Add 1 cup of remaining broth and 1 cup water to the broth in the skillet. Bring to a simmer.

Make dumplings in two batches, working with half the dumpling dough at a time: Drop spoonfuls of dough (about the size of unshelled walnuts) from a wet tablespoon into the broth and simmer, uncovered, for 10 minutes. Turn dumplings over, cover skillet and simmer for 10 minutes more. Remove dumplings with a slotted spoon and arrange them on the platter around the chicken. Add 1 cup water to skillet, bring to a simmer and repeat process with remaining dough.

To make sauce: With heat low, sprinkle remaining 3 tablespoons of flour on broth remaining in skillet. Stir briskly to blend, scraping up brown bits on skillet bottom. Cook 2 minutes. Gradually add 3 cup of water, remaining 3 cup of chicken broth, and cream. Bring to a simmer, stirring constantly for a few minutes. Cook until slightly reduced and thickened. Season with salt and pepper to taste. Pour half the sauce over the chicken and serve remaining sauce on the side. Makes plenty for 6, with leftovers.