Freeze-ahead meals are ideal for busy families. Italian Boneless Chicken makes enough for two entrees -- serve one and freeze the other.

The recipe for the dish comes in response to a request from Kathy Smith of O'Hara, who wrote: "I'm looking for a recipe that was published in the Pittsburgh Press around 1980 or so. I believe the recipe was something like Parmesan Chicken Patties. The patties contained chopped cooked chicken, eggs and parmesan cheese. I think they were topped with tomato sauce and perhaps shredded mozzarella or provolone cheese."

Joanne Hahn of McCandless sent us today's recipe: "I found this recipe in a women's magazine years ago, and it sounds similar to what Kathy Smith requested. No need to prepare two recipes -- it is easily halved."

ITALIAN BONELESS CHICKEN

• 6 beaten eggs
  
• 2 cups grated parmesan cheese
  
• 1/2 cup fine dry bread crumbs
  
• 4 cups finely chopped cooked chicken (we used cooked fresh boneless skinless chicken breasts)
  
• 3 tablespoons butter
  
• 1/2 cup chopped green pepper
  
• 1/2 cup chopped onion
  
• 1 tablespoon cooking oil
  
• 2 15-ounce cans tomato sauce
  
• 1 teaspoon sugar
  
• 1/2 teaspoon Italian seasoning
  
• 1/4 teaspoon dried basil, crushed
  
• 1/4 teaspoon garlic powder
  
• 1/8 teaspoon pepper
  
• 2 cups shredded mozzarella cheese
  

Combine eggs, parmesan and crumbs. Stir in chicken. Mix well. With hands, shape mixture into 16 ³/₄-inch-thick patties. In large skillet, cook patties in butter or margarine over medium-high heat for 2 to 3 minutes per side or until browned. Drain patties. Arrange in two baking dishes. Cook green pepper and onion in hot oil until tender. Remove from heat. Add ¹/₂ cup water and remaining ingredients except mozzarella. Spoon sauce over patties. Sprinkle with mozzarella. Bake one casserole, uncovered, in a 350-degree oven for 25 minutes or until hot. Wrap, label and freeze remaining casserole. Bake frozen casserole, covered, in 400-degree oven for 50 minutes. Uncover and bake 20 minutes or more or until heated through.

Makes 2 casseroles, 4 or 5 servings each.

Note: Turkey may be substituted for chicken.

Requests

Joy Foster of McCandless: "I am looking for a recipe for strawberry doughnuts similar to Guentert's Bakery in Braddock. The bakery closed a few years back, and I've been craving that doughnut ever since."

Tony Talarek of Whitehall: "On a recent vacation to Fort Lauderdale, Fla., I had the occasion to enjoy with my breakfast an item called a bialy, which I would describe as a cross between a bagel and an English muffin. Would any of your readers know if these are available in the Pittsburgh area? Perhaps they are known by another name."

Mr. Talarek is correct: A bialy is a cross between a bagel and an English muffin.

Barbara Horvath of New York City: "You are my last hope to find two recipes that I lost in a move from Pittsburgh to New York City about 10 years ago. The first recipe was in the Pittsburgh Press food section sometime between 1980 and 1990 for Sour Cream Meatloaf. I have spent many hours searching the Internet for this recipe, but all the versions I've found are made with dried onion soup mix. The recipe from the Press had fresh onions, which were sauteed in butter before being added to the meatloaf. The meatloaf also had sour cream in it and was topped with chili sauce and bacon. It was very decadent but the best meatloaf I've ever had. I believe the second recipe was called Restaurant Pancetta Pasta. It was in the Pittsburgh Press Sunday Magazine section. It was a pasta with cabbage, pancetta bacon and fontina cheese."