There are millions of recipes on the Net. But these are the only ones designed for "hots" and "colds, " the two types of metabolizers who need to eat diametrically different foods. Hots are people who are always hot and colds are people whose hands and feet are always cold.

P.S. My son Austin, class of 2000 at the University of Texas, devised most of these.

I learned how to make this recipe on my honeymoon trip to France. The marriage didn't last, but the recipe sure did. It's easy to fix -- and the garlic is known to help prevent breast cancer.

Mix together the bread crumbs, parsley and oregano. Add just enough olive oil to cover the bottom of a skillet. (I use cast iron because it leaches iron into the food. According to the TMA's I've seen, most people are anemic. This is the most painless way to get iron.) Add the parsley, worcestershire, mustard and garlic. Remove from heat. Let cool but not congeal. Dip the chicken into the mustard mixture, then roll the pieces in the bread crumbs. Coat each piece of chicken well. Place the chicken in a shallow baking tray. Drizzle the remaining sauce over the chicken. Bake at 350 degrees for one hour.

2 ounces Coleman's mustard powder
1 cup white vinegar
2 eggs
Pinch of brown sugar -- only if you must!

Mix the mustard powder and the vinegar in a covered jar. Place in the refrigerator over night. The next day, beat the eggs and the sugar in a double boiler over low heat. Slowly add the mustard mix. Stir until the mixture thickens, about 15 minutes.

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Now that you've invested the time and energy in your own mustard, here's another way to use it. Pears are great with poultry. Raisins are a great way to sweeten a dish without using sugar.

1 fryer, cut up
1 1/2 cups hot water
1 onion, sliced
3 Tablespoons mustard
1 Tablespoon cider vinegar
1/2 teaspoon white pepper
1 Tablespoon black pepper
1 clove garlic, chopped
1 chicken flavored bouillon cube
2 Tablespoons corn starch
2 Tablespoons water
3 pears, cut up
1/2 cup raisins, prunes or a mixture of both

Place the chicken in a baking pan, skin side up. Bake at 350 degrees for 30 minutes. Pour out the fat. In a small bowl, mix the water, onion, mustard, vinegar, black and white peppers, bouillon cube and garlic. Make sure the cube is dissolved well. Pour the sauce over the chicken. Place the pears on top of the chicken. Add the raisins and the prunes. Bake for another 30 minutes. Remove from the oven.

Blend the cornstarch and the water. Add it to the chicken sauce. Stir until the sauce thickens. Return to the oven for a final 5 minutes.

P.S. You can use apples, oranges or peaches if you'd like.

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Brandied Chicken With Peaches

The chicken:
1 fryer, cut up (with all external fat removed)
1/4 teaspoon mace
1/8 teaspoon thyme
1/2 teaspoon black pepper

The sauce:
1 cup peaches
1/8 cup water
1/4 cup brandy
1 teaspoon almond extract

Place the chicken in a baking dish, skin side up. Sprinkle the chicken with mace, thyme and black pepper. Bake at 350 degrees for 30 minutes. Remove from the oven and pour off the fat.

To make the sauce, put the peaches and any peach juice in a saucepan. Add the water. Bring to a boil, stirring constantly. Add more water if needed. Remove from the heat and add the brandy and the almond extract.

Pour 25% of the sauce over the chicken. Return the chicken to the oven and bake 30 minutes more.

Warm the remaining sauce. Remove the chicken from the pan immediately. Put the chicken on a serving dish and douse with the remaining sauce.

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The chicken:
I fryer cut up (with all external fat removed)
3/4 cup whole wheat flour
2 teaspoons garlic powder
1 Tablespoon black pepper

The sauce:
Canola oil
1 large red onion, cut into rings
1 Tablespoon whole wheat flour
1/2 cup chicken broth
1/3 cup beer
1 Tablespoon black pepper
1 Tablespoon paprika
Salt to taste
1 cup fresh spinach
4 hard boiled eggs
Fast metabolizers: 1/2 cup sour cream

On a piece of waxed paper, mix the flour, garlic powder and black pepper. Dredge the chicken in this mixture.

Place the chicken in a baking dish. Bake at 350 degrees for 30 minutes. Remove from the oven and pour off the fat. Return to the oven and bake another 30 minutes.

To prepare the sauce, sauté the onions in just enough oil to keep them from burning. Add the flour, chicken broth, beer, black pepper, paprika and salt. Cook, stirring occasionally, until the sauce thickens. This should take about 3 minutes.

Stir in the fresh spinach. Cook two minutes. Add the sour cream and stir well.

To serve: pour 1/3 of the sauce on a serving dish. Put the chicken on the dish. Pour the remaining sauce over the chicken. Place the hard boiled eggs around the dish. Yummy!

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