ALONG THE MISSISSIPPI: TINKER'S FAVORITE FOOD -- LOTS OF CHICKEN ON A LEATHER CHAIR

The summer of 1956 came to life with the willow trees weeping and the sounds of new animal life echoing across the farming dales. Mr. Widner, a pleasantly round gentleman, owned the local gas station along with a small farm. Mr. Widner suddenly found himself the proud owner of more barn kittens than he knew what to do with. He extended a wide open invitation, "If you can catch one, it's yours." After some sad-eyed persuasion, Daddy agreed to help me catch one.

As we approached the barn, I caught a glimpse of my cat-to-be. A tabby that appeared to be the leader of the crowd. To say that the tabby was fleet-of-foot, would surely be an understatement. I had the time of my life corralling that evasive puddy cat.

Standing in the middle of the kitchen floor, Daddy slowly removed the box top to let Mother see our precious kitten, which I had named Tinker. In a single leap, the little tabby swung from the curtains, pounced across the counter top, and slid into the abyss behind the cook stove. Great first impression!

Tinker's personality never improved. She would sit on a tree limb, dropping onto the back of dogs as they passed beneath her -- just like a 15-pound bronco rider. If no dog passed by, she would climb onto the roof from the tree, then cry for help until Daddy rescued her. Tinker passed many hours performing one-paw fishing in my fishbowl.

Tinker used all nine lives. At different times she suffered a broken leg, hip and back. Each time we nursed her back to health. She would perch in her comfy leather chair, while consuming enormous amounts of chicken, her all-time favorite food.

At the end of Tinker's earthly 16 years, she was laid to rest under her favorite apple tree. She provided many moments of laughter and was considered by all to be a member of the family. After 27 years, Tinker's essence still brings a smile to our faces.

Surprise chicken

3/4 cups slivered almonds

5 tablespoons butter or margarine

6 chicken breasts, skinned and boned

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon paprika

1 1/2 cups whipping cream

1 tablespoon Dijon mustard

2 tablespoons orange marmalade

1. Saute almonds in one tablespoon butter or margarine in a heavy skillet; set almonds aside.

2. Place chicken between two sheets of heavy duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet. Sprinkle chicken with salt, pepper and paprika.

3. Melt remaining four tablespoons of butter or margarine in skillet over medium heat. Add chicken, and cook about 1 minute on each side or until golden brown.

4. Add one-half cup sauted almonds, whipping cream, Dijon mustard, and orange marmalade. Stir well.

5. Cook about 10 minutes or until sauce thickens. Sprinkle with remaining sauted almonds. Serve with rice or angel hair pasta, prepared according to package directions.

Yield: 6 servings.

Angie Holtzhouser is author of Drop Dumplin's and Pan-Fried Memories ... Along the Mississippi. Her cookbook is available at local bookstores. In addition, it can be purchased through the mail at: Drop Dumplin's, P.O. Box 10, Lilbourn, Mo. 63862. The price is $19.95, including tax and shipping.