For fishing or trail food, muffins do the job - recipe

POLENTA MUFFINS ARE GERALD Stone's quick getaway food. His recipe is easy to remember even in the cold light of dawn (it includes just one of practically everything), the ingredients take only a few minutes to mix, and the muffins bake while he showers and dresses. He eats a few before starting for trout country and carries along the rest as camp or trail nourishment.

Stone is not at all dogmatic about this recipe. He allows cornmeal instead of polenta (although the latter adds a satisfying crunch) and feels that fresh raspberries, dates, raisins, and even chopped red bell pepper can fill in for blueberries or cranberries.

Polenta Berry Muffins

1 cup all-purpose flour 1 cup polenta 2 tablespoons sugar 1 teaspoon baking powder 1/4 teaspoon salt 1 large egg 1 cup low-fat milk 1 tablespoon melted butter or margarine 1 cup blueberries, rinsed and drained, or dried cranberries

In a large bowl, stir together flour, polenta, sugar, baking powder, and salt. In another bowl, beat egg to blend with milk and butter. Add egg mixture to dry ingredients, and stir just until moistened. Mix in berries. Spoon batter equally into 12 oiled 2 1/2-inch muffin cups.

Bake in a 425 [degrees] oven until muffins are brown, 20 to 25 minutes. Let cool 5 to 10 minutes, then invert from pan and serve warm or at room temperature. Makes 12 muffins.

Per muffin: 130 cal. (22 percent from fat); 3.3 g protein; 3.2 g fat (1.1 g sat.); 22 g carbo.; 112 mg sodium; 22 mg chol.

THE SANTA FE IN SANTA FE Schnitzel refers to the land of its birth. To be perfectly honest, Don Pichler sends this recipe from Albuquerque, but the alliteration in Santa Fe Schnitzel is irresistible in its euphony.

What is a schnitzel? The German word means small cut or slice: the exact equivalent of our cutlet. The classic Wiener (Vienna) Schnitzel is a breaded and fried veal cutlet. Variations often include lemon, anchovy, and capers. A Holstein Schnitzel tops the cutlet with a fried egg. Pichler's topping is sherried mushrooms and cheese--flavored with chilies, if you choose.

Santa Fe Schnitzel

1 pound boneless veal cutlets All-purpose flour 2 tablespoons butter or margarine 1/2 pound small mushrooms, rinsed and drained 1/2 cup dry sherry 1/2 teaspoon dried oregano leaves 1/4 teaspoon garlic salt (optional) 1/2 teaspoon Worcestershire 1 package (1 lb.) frozen peas and pearl onions 1/2 cup shredded jack cheese 1 cup (1/4 lb.) shredded mild or hot Mexican process cheese spread 2 teaspoons prepared drained capers 4 to 6 cherry tomatoes, halved Parsley or fresh cilantro (coriander) sprigs

Place cutlets between sheets of plastic wrap; pound gently and firmly with a flat mallet until slices are 1/8 to 1/4 inch thick. Coat slices with flour and shake off excess.

In a 10- to 12-inch frying pan over medium-high heat, melt butter. When butter begins to brown faintly, fill pan with 1 layer of meat and cook just until edges turn white, about 1 1/2 minutes. Turn and cook to lightly brown bottom of slices, about 1 1/2 minutes more; as cooked, transfer pieces to an ovenproof platter and keep warm in a 200 [degrees] oven. Continue to cook remaining meat.

Add mushrooms to pan and stir frequently until lightly browned, about 5 minutes. Stir in sherry, oregano, garlic salt, and Worcestershire. Boil on high heat, stirring often, until liquid is reduced to about 3 tablespoons.

Meanwhile, heat peas and onions according to package directions. Remove platter from oven; arrange meat across center, with slices overlapping. Cover meat evenly with cheeses. Broil about 6 inches from heat until cheeses melt, 2 or 3 minutes. Sprinkle capers over meat; pour mushrooms onto platter on 1 side of meat, peas and onions on the other side. Garnish with tomatoes and parsley. Makes 4 to 6 servings.

Per serving: 292 cal. (37 percent from fat); 26 g protein; 12 g fat (6.5 g sat.); 20 g carbo.; 465 mg sodium; 93 mg chol.