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Dear Joyce: Try this for a tasty snack.

Buffalo chicken pizza

4 pita bread rounds

1/2 cup bottled blue cheese dressing

1 (8 oz.) pkg. refrigerated Southwestern flavored cooked chicken breast strips.

3/4 cup thinly sliced celery

Blue cheese crumbles, optional

Bottled hot pepper sauce or Buffalo wing sauce, optional

Preheat oven to 450 degrees. Place pita rounds on a baking sheet. Brush pita with blue cheese dressing. Scatter chicken strips and celery on top of the dressing. Bake, uncovered, about 10 minutes or until heated through and pitas are crisp.

Transfer pita to serving plates. Cut each into quarters. Sprinkle with blue cheese and pass hot pepper sauce. Makes 8 appetizer servings. I think you could brush the chicken strips with Southwestern dressing, if you can’t find the refrigerated southwestern flavored ones. Reader, via email.

Dear reader: I can see your snacks becoming a part of a game day party. Thank you.

Dear Joyce: I found this recipe years ago. It cooks up fast and is a nice mixture of meat, fruit and vegetables.

Jamaican pork and mango stir fry

1 pork tenderloin, about 1 pound

2 tbsp. olive oil

1 tbsp. Caribbean jerk seasoning blend

1 medium mango, peeled and chopped or 1/2 of a 26 oz. jar mango slices in light syrup, drained and chopped

1 red bell pepper, chopped

1/2 cup orange juice

2 tsp. cornstarch

1/2 tsp. jalapeno pepper sauce or 1/2 tsp. hot pepper sauce

1/4 cup sliced green onions

Trim fat from pork and discard. Cut pork into thin strips.

Heat oil in large skillet or wok over medium high heat until hot. Add pork and seasoning blend; stir fry 2 minutes. Add mango and bell pepper; stir fry 2 minutes or just until pork is no longer pink.

Blend orange juice, cornstarch and pepper sauce in small bowl until smooth. Add to skillet.

Cook and stir 2 minutes or until juice is clear and thickened. Stir in green onions.

The recipe suggested this side salad made by adding canned pineapple tidbits and raisins to prepared coleslaw. Serves 4. Judy, Billings.

Dear Judy: Fast and fresh — an ideal combination. Thanks for sharing.

Dear Joyce: Here’s another version of that date mixture a reader asked about.

Date cake

1 cup water

1/2 tsp. baking soda

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1 cup pitted dates, chopped

1-1/2 cups flour

1 tsp. baking powder

1/2 tsp. cinnamon

1/2 tsp. salt

1/2 cup butter or margarine

1 cup sugar

2 eggs

1 tsp. vanilla

*Date frosting

Preheat oven to 350 degrees. Grease 9-inch square baking pan and set aside. In a 2 quart pan, bring water to boil. Add baking soda and stir until dissolved, then add dates and set aside to cool. Stir together flour, baking powder, cinnamon and salt; set aside.

In a bowl, cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Pour off water from dates into butter mixture and beat until blended. Stir in flour mixture. Stir in dates and vanilla. Pour into prepared pan. Bake for 40 minutes or until pick inserted in center comes out clean. Transfer pan to wire rack and cool completely before frosting. Makes 9-12 servings.

*Date frosting: In 2-quart pan, bring 1 cup water and 1/2 cup each firmly packed brown sugar and granulated sugar to a boil. Reduce heat to medium low and cook, stirring occasionally for 10 minutes.

Stir in 1/2 cup each finely chopped dates and chopped walnuts, and 1/2 cup butter or margarine. Continue cooking, stirring until frosting thickens slightly and drips slowly from spoon. Pour over cake; frosting will be slightly runny, but will set up on cooling. Let frosting cool completely before cutting cake.

Interested reader, via email.

Dear interested: Please stay interested and share more recipes. Thank you.