We asked the Recipe Rehab dietitians to choose their favorite recipes from each of the last 10 years. Here are their selections.

This wasn't easy. Some years we had several very popular recipes, and everyone - including the three of us - has his or her own preference. But finally, we made some compromises on our favorites.

1993

In our first year writing the Recipe Rehab column, Firehouse Chicken was a huge success.

Firehouse Chicken

8 ounces (1 cup) fat-free Catalina salad dressing

1 envelope onion soup mix

12 ounces apricot preserves

8 chicken breast halves, boneless, skinless

In 13-by-9-inch baking dish, combine salad dressing, soup mix and apricot preserves; mix well. Add chicken to mixture; turn to coat. (At this point, you can cover the chicken and let it marinate 4 hours or more in the refrigerator.)

Cover and bake at 350 degrees 30 minutes. Uncover and turn chicken; continue baking, uncovered, for 15 minutes longer. Makes 8 servings.

(Reduced from 406 calories and 18 grams of fat per serving to 296 calories and 3 fat grams per serving.)

1994

It was a toss-up, in 1994, for our favorite between Wild Rice Soup and Poppy Seed Tea Bread. We finally voted for the soup, which is elegant and so rich, yet you'd never guess it contained only 5 grams of fat and took only about 30 minutes to prepare.

Wild Rice Soup

1 tablespoon margarine

1 teaspoon minced onion

1/2 cup flour

3 cups fat-free chicken broth

1/2 cup carrots, finely chopped

2 tablespoons slivered almonds, toasted

2 cups cooked wild rice, such as Uncle Ben's Original (made with enclosed seasonings but no margarine)

1/3 cup chopped lean ham

1/2 teaspoon salt

1 cup evaporated fat-free milk

2 tablespoons sherry

FAVORITE PRODUCTS

Here are 10 products that have made rehabbing recipes easier for the three dietitians: • Campbell's 98% Fat-Free cream soups • Cool Whip Free • Fat-free and low fat dairy products • Hellmann's "Just 2 Good" Mayonnaise • Hormel Turkey Pepperoni • Jimmy Dean's 97% Fat Free Pork Sausage • Kraft 2% cheeses • Land O'Lakes Fat-Free Half and Half • Rhoads Frozen Bread Dough Rolls • Strained baby food

Melt margarine in medium saucepan and saute onion until tender. Blend in flour (mixture will be very lumpy). Gradually whisk in 1 cup broth and whisk until smooth. Slowly add remaining 2 cups broth, and cook, stirring until mixture boils. Stir in carrots, almonds, cooked rice, ham and salt. Simmer about 5 minutes.

Blend in evaporated milk and sherry. If too thick, thin with half chicken broth and half evaporated milk. Makes 6 entrČe servings.

(Reduced from 310 calories and 20 grams of fat per serving, to 200 calories and 5.5 grams of fat. )

1995

This year we rehabbed several great salad recipes. We're featuring Corn Salad because it's different from the usual pasta salad. It's fun and colorful and contains an array of summer vegetables.

Fresh Corn Salad

3 cups cooked, drained corn (about 6 ears fresh, frozen, or canned)

1 large onion, diced

2 medium zucchini, unpeeled, cubed

1 bunch green onions, sliced

1 sweet red pepper, chopped

1 green pepper, chopped

1/4 cup minced fresh parsley

1 clove garlic, minced

1/4 teaspoon salt

1/8 teaspoon black pepper

2 teaspoons sugar

1 teaspoon cumin

2 teaspoons Dijon mustard

1/2 teaspoon hot sauce

3 tablespoons vegetable oil

1/4 cup water

1/2 cup white wine vinegar

In large bowl, combine corn, onion, zucchini, green onion, red and green peppers. In small bowl, whisk together parsley, garlic, salt, pepper, sugar, cumin, mustard, hot sauce, oil, water and vinegar.

Pour dressing over vegetable mixture and toss lightly until vegetables are coated with dressing. Refrigerate until serving time. Serve with slotted spoon. Makes 12 servings.

(Reduced from 166 calories and 13 grams of fat per serving to 90 calories and 4 grams of fat.)

1996

We tried a new technique in 1996 for rehabbing this Chocolate Carrot Cake. By whipping the egg whites and folding them in at the end, we were able to obtain a lighter texture that was more like the original. And we think you'll agree we exercised a bit of creativity replacing the coconut with drained sauerkraut.

Chocolate Carrot Cake

3/4 cup sauerkraut

4 egg whites

1/8 teaspoon cream of tartar

2 cups flour

1 1/2 cups sugar

5 tablespoons vegetable oil

1/2 cup orange juice

1/4 cup cocoa powder

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon vanilla extract

1 jar (4 ounces) strained baby food carrots

2 eggs

2 cups shredded carrots (about 3)

Preheat oven to 350 degrees. Spray 10-inch bundt pan with vegetable oil spray. Place sauerkraut in strainer and rinse with cold water. Drain, blot dry with paper towels, coarsely chop, and fluff with fork; reserve.

In large mixing bowl, whip 4 egg whites with cream of tartar until stiff, but not dry; reserve. In large mixing bowl, combine flour, sugar, oil,

orange juice, cocoa, baking soda, salt, cinnamon, vanilla, strained carrots and eggs; mix at low speed just until blended, constantly scraping bowl with rubber spatula. Increase speed to high, beat 2 minutes, occasionally scraping sides of bowl. Stir in shredded carrots and sauerkraut. Fold in beaten egg whites.

Spoon batter into prepared pan. Bake at 350 degrees for 50 to 55 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes. Remove cake from pan; cool completely on rack. When cool, dust with powdered sugar, if desired. Makes 16 servings.

Optional:

For those of you who enjoy a frosted cake, we have included a low-fat chocolate glaze that's wonderful on this cake. It will add 40 calories and less than 1 gram of fat to each serving.

Chocolate Glaze

1 1/4 cups confectioners' sugar

2 tablespoons cocoa powder

2 tablespoons brewed coffee (or skim milk)

1 teaspoon margarine, melted

In small bowl, whisk ingredients together until smooth. Drizzle over cooled cake.

(Reduced from 308 calories and 17 fat grams per serving to 193 calories and 5 grams of fat per serving. That's about 233 calories and a little over 5 fat grams per serving with the Chocolate Glaze.)

1997

Super Cheese Ball was one of our stars in our fifth year. Save this one for Super Bowl parties.

Super Cheese Ball

8 ounces fat-free cream cheese, at room temperature

6 ounces light cream cheese, at room temperature

2 green onions with tops, chopped

1 large carrot, shredded

4 to 5 ounces dried beef, chopped

In medium bowl, with electric mixer, blend cream cheeses. Mix in onion, carrots and dried beef. Turn mixture out onto sheet of plastic wrap. Form mixture into ball. Wrap well; refrigerate several hours or overnight. Serve with reduced fat crackers. Makes 2 cups.

(Reduced from 115 calories and 10 grams of fat per 2 tablespoon serving to 60 calories and 2 grams of fat.)

1998

We chose Pumpkin Apple Streusel Muffins as our favorite recipe from this year. These moist, spicy muffins not only taste great, they will fill your home with a heart-warming aroma.

Pumpkin Apple Streusel Muffins

BATTER

2 1/2 cups flour

2 cups sugar

1 teaspoon baking soda

1 tablespoon pumpkin pie spice

1/2 teaspoon salt

2 eggs, slightly beaten

1 cup canned pumpkin

1/4 cup vegetable oil

2 cups peeled, cored, finely chopped Granny Smith apples (about 2, large, apples)

TOPPING

1/4 cup sugar

2 tablespoons flour

1/2 teaspoon cinnamon

4 teaspoons light (5 grams fat per tablespoon) margarine

Preheat oven to 350 degrees. Line muffin tins with paper liners. In large bowl, combine flour, sugar, baking soda, pumpkin pie spice, and salt. In medium bowl, combine eggs, pumpkin, oil and apples. Add pumpkin mixture to flour mixture; stir just until moistened.

Spoon batter into lined muffin cups until 3/4 full. In small bowl, combine topping ingredients, mixing with fork until blended. Sprinkle evenly over muffins. Bake at 350 degrees for 35 minutes or until done. Makes 18 to 20 muffins.

(Reduced from 240 calories and 8 fat grams per muffin to 209 calories and 4 fat grams. )

1999

Lemon Daffodil Delight surprised us. Thanks to the refreshing lemon flavor, we were able to replace 2 cups of whipping cream with 4 cups of Cool Whip Free.

Lemon Daffodil Delight

4 lemons

1/2 cup sugar

1 can (14 ounces) fat-free sweetened condensed milk

4 cups frozen fat-free whipped topping, thawed

1 small angel food cake

One day ahead: Squeeze lemons; strain juice. In large bowl, stir together juice, sugar and milk. Fold in whipped topping. Tear cake into bite-sized pieces.

In deep decorative bowl, layer 1/3 of cake and 1/3 lemon filling; repeat this twice. Chill 24 hours before serving. Garnish with lemon slices or lemon zest before serving. Makes 12 servings.

(Reduced from 405 calories and 18 fat grams per serving to 296 calories and 0 fat grams.)

2000

In the new millennium, our recipe for Orange Creamsicle Cake was so popular with readers, it caused a shortage of orange flavored cake mixes at some grocery stores.

Orange Creamsicle Cake

CAKE

1 1/4 cups water

1 box (3-ounce) orange gelatin

1 box Duncan Hines Orange Supreme cake mix*

3 eggs

1/3 cup unsweetened applesauce

FILLING/ICING

3 ounces regular cream cheese

5 ounces fat-free cream cheese

1/2 cup sugar

15 ounces crushed pineapple, drained

1/2 cup orange juice

1 large box vanilla instant pudding mix

8 ounces (3 cups) frozen fat-free whipped topping, thawed

To make cake, preheat oven to 350 degrees. Spray two 8-inch cake pans with vegetable oil spray. Line pans with wax paper or parchment paper; spray paper with vegetable oil spray.

Heat water in microwave on full power for 1 minute. Add gelatin to hot water; stir until dissolved; refrigerate for 10 minutes. In large mixing bowl, using electric mixer, combine cake mix, cooled gelatin, eggs, and applesauce; mix on low speed for 30 seconds. Beat mixture on medium speed for 2 minutes.

Pour batter into prepared pans. Bake at 350 degrees 30 to 35 minutes or until cake tester comes out clean. Cool cakes in pans for 15 minutes. Remove cakes from pans and cool completely on rack.

To make filling, cream together cream cheese and sugar. Add pineapple, orange juice, and pudding mix; mix on low speed. Fold in whipped topping until well blended. Use mixture as filling between layers and as icing on top and sides of cake Refrigerate cake before serving. Makes 12 servings.

Note: If orange cake mix is unavailable, use yellow cake mix and add 1 teaspoon orange extract to applesauce.

(Reduced from 530 calories and 24 grams of fat per serving, to 395 calories and 7 fat grams per serving.)

2001

Cinnamon French Toast gave a new twist to an old favorite breakfast and brunch dish. Assembled the night before, it's perfect for entertaining.

Cinnamon-Raisin Overnight French Toast

APPLE FILLING

1 1/2 tablespoons light (5 gram fat per tablespoon) margarine

5 golden delicious apples, peeled, cored, sliced

1/4 cup packed light brown sugar

3 tablespoons apple brandy or apple juice

FRENCH TOAST

1 loaf (16 ounces) sliced cinnamon raisin bread

2 3/4 cups skim milk

1/2 teaspoon salt

1/2 teaspoon cinnamon

6 whole eggs

6 egg whites

1 tablespoon margarine

2 tablespoons sugar

To make apple filling, melt margarine over medium heat in skillet. Add apples and brown sugar; cook 20 minutes or until apples are deep golden, stirring occasionally. Remove from heat and stir in brandy; return to heat and cook 1 minute longer.

To make French toast, spray 13-by-9-inch baking dish with vegetable oil spray. Arrange half of bread slices, overlapping slightly, in prepared baking dish. In medium bowl, beat milk, salt, cinnamon, eggs and egg whites until well mixed.

Pour half of egg mixture over bread in dish. Reserve 1/4 of Apple Filling (cover and refrigerate to spoon on casserole after it bakes). Spread remaining filling over bread in even layer. Arrange remaining bread slices over apple layer. Pour remaining egg mixture over bread, pressing bread down with spatula so it absorbs egg mixture. Dot bread with margarine; sprinkle with sugar. Cover and refrigerate overnight.

To bake, heat oven to 325 degrees. Bake casserole, uncovered, for 55 minutes or until knife comes out clean. Reheat reserved apple filling in microwave until heated through. Spoon over baked casserole to serve. Makes 8 to 12 servings.

(Reduced from 355 calories and 15 grams of fat per serving to 288 calories and 7 fat grams.)

2002

This rehabbed dish put everyone in the holiday spirit last year.

Eggnog Bread

2 eggs

1 cup sugar

1 cup low fat (2.5 grams fat per 4 ounce serving) dairy eggnog

1/4 cup melted butter or margarine

3 tablespoons strained baby food pears

1 teaspoon rum extract

1 teaspoon vanilla extract

21/4 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon nutmeg

GLAZE

1 teaspoon nutmeg

1 cup powdered sugar

2 tablespoons melted margarine

3 tablespoons water

1/4 teaspoon rum extract

Preheat oven to 350 degrees. Lightly spray bottom of 9-by-5-inch loaf pan with vegetable oil spray. In large bowl, beat eggs. Add sugar, eggnog, margarine, baby food pears, rum extract and vanilla; blend well.

In small bowl, combine flour, baking powder, salt, and nutmeg. Add to egg mixture; stir just until dry ingredients are moistened. Do not over-mix. Pour into prepared pan. Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan on rack for 10 minutes.

In small bowl, combine glaze ingredients, stirring until smooth. Remove bread from pan. Top warm bread with glaze. Makes 14 slices.

(Reduced from 287 calories and 12 fat grams per slice to 238 calories and 6 fat grams per slice.)

Karen Weber, Pat Streicher and Ellen Illig are registered dieticians at Jewish Hospital's Cholesterol Center. Their Recipe Rehab Cookbook is available by mail. Send check or money order for $40 to RR Cookbook, P.O. Box 58100, Cincinnati 45258.