COOK'S CORNER THESE NESTS ARE NOT FOR THE BIRDS.

Byline: Natalie Haughton Food Editor

As they say, ``Better late than never.'' Peggy Cernuto wrote just before Easter looking for a recipe for Easter Nests that she had lost. The recipe was made from Chinese chow mein noodles and some other ingredients that were molded into muffin tins. Although the request came too late to fulfill for Easter this year, several readers came through with variations on the theme - a couple with noodles and one with rice cereal and noodles. So Cernuto can take her pick - and she'll have them handy for next Easter.

Keep in mind the nests could be filled with assorted candies and served any time of year. They'd make good baby or bridal shower party table decorations if the candies are appropriately colored to fit in with the theme.

JELLY BEAN NESTS

(Shared by Mary E. Cooke, Simi Valley)

2 cups miniature marshmallows

1/4 cup butter

1 (6-ounce) package (4 cups) chow mein noodles

Jelly beans

In a 2-quart saucepan, combine marshmallows and butter; cook over low heat stirring occasionally, until melted (6 to 8 minutes). Stir in noodles until well coated.

With buttered fingers, press mixture on bottom and up sides of each cup in a buttered 12-cup muffin pan. Refrigerate at least 2 hours or until firm. Remove nests from muffin cups; fill with assorted jelly beans or other candies as desired. Makes 12 nests.

NOTES: You can also make a large nest for a crowd, using a serving bowl as the mold.

BIRD'S NEST SNACKS

(Shared by Stella Massaro, Reseda)

3 cups miniature marshmallows

3 tablespoons butter

2 tablespoons peanut butter

1 (5-ounce) can chow mein noodles

36 pastel jelly beans OR peanut M&Ms

12 pastel paper cupcake liners

In a heavy saucepan over low heat, cook marshmallows, butter and peanut butter until marshmallows are melted; stir until blended. Remove from heat; stir in chow mein noodles. Divide into 12 mounds on a waxed paper-lined pan.

With lightly buttered hands, quickly shape each mound into a nest; make an indentation in the center. Refrigerate until firm. Fill nests with jelly beans. Trim 1/2-inch from each cupcake liner; place nests in liners. Store in an airtight container. Makes 1 dozen.

CHOCOLATE NESTS

(Shared by Katheryn Copeland, Simi Valley)

8 squares (8 ounces) semisweet chocolate, cut-up

2 tablespoons solid vegetable shortening

1 cup crisp rice cereal

1 cup chow mein noodles

1/2 cup sweetened shredded coconut

Miniature candy coated chocolate eggs OR other candies

Melt chocolate and shortening in a microwave oven on high power 1 to 2 minutes, until melted and smooth, stirring at half minute intervals.

Gently stir in rice cereal, chow mein noodles and coconut until blended. Drop chocolate mixture by heaping tablespoonfuls 1-inch apart on waxed paper-lined baking sheets. Use back of spoon to form an indent in center, making a nest. Refrigerate until set. At serving time, fill with assorted candies as desired.

Can you help!

If you have recipes that can help this reader, please send them along to us at the address below to share in a future column.

Does anyone have a recipe for traditional tamale pie using cornmeal NOT masa on the bottom and top and all the good stuff inside? I've searched the Internet and recipe books and cannot find one like Grandma used to make.

- Sharon Horton

North Hollywood