FALL COOKING CLASSES will be listed Aug. 29 in the Food section. For inclusion in the annual list, information must be received by Aug. 13,only by mail (Cooking Classes, Food Section, The Washington Post, 1150 15th St. NW, Washington D.C. 20071). Specify in 100 words or less the nature of courses offered (French or Indian, participation or demonstration, etc.), total years of operation, costs, location, starting dates and times. Include an address and telephone number for inquiries.

THUNDERSTORMS STRIKE at whim these summer days, and sometimes the power even goes out. To prepare for that eventuality, here's a tip that will keep the refrigerator or freezer cold a little bit longer:

Collect all those unused ice packs that you've collected over the years and store them in your freezer (assuming there's room). The extra frozen mass should keep the food colder while the power is out.

But if it's your refrigerator that you're worried about, quickly grab the ice packs from the freezer and stash them -- even more quickly -- in the refrigerator to help keep the temperature down in the icebox until the power comes back on. DINNER TONIGHT


(4 servings)

Here, chicken cutlets are topped with an herbed tomato compote and a mantle of melted Monterey Jack cheese. Accompany the chicken with steamed zucchini and a rice pilaf.

3 tablespoons olive oil

2 boneless, skinless chicken breasts, halved

About 1/3 cup all-purpose flour, spread out on a dinner plate

1 garlic clove, chopped

1 large vine-ripened tomato, peeled, seeded and diced

1/4 teaspoon dried oregano

1 teaspoon red wine vinegar

Salt and freshly ground pepper, to taste

3 tablespoons dry red vermouth

2/3 cup coarsely shredded Monterey Jack cheese

1 tablespoon minced parsley leaves

Heat the oil in a skillet over moderately high heat. Dust the chicken breasts on both sides with flour, add to the skillet, and cook for 3 minutes; turn over, and cook 2 minutes longer. As the chicken cooks, mix the tomato, oregano and vinegar. Season the chicken with salt and pepper. Top each cutlet with 1/4 of the tomato mixture.

Add the vermouth to the pan (it will sizzle). Sprinkle the cheese evenly over the top of each piece of chicken, cover the skillet and cook slowly for 1 minute, or until the cheese melts. Place each chicken breast on a warmed plate, sprinkle with a little of the chopped parsley, and serve.

Per serving: 315 calories, 26 gm protein, 32 gm carbohydrates, 71 gm fat, 9 gm saturated fat, 92 mg cholesterol, 600 mg sodium. Lisa Yockelson INTO THE VOID left by the demise of Cook's magazine, following the July/August issue, comes Eating Well, a bimonthly magazine of food and health. The charter issue of Eating Well, a sister publication to Vermont's Harrowsmith magazine, had its debut last week and is similar to Cook's in its intelligent, consumer-oriented approach to food.

This is a magazine for readers who are interested in more than glossy food photos; well written, it delves into food production, science and safety. There are some terrific photos, but rather than being of seductive fruit pure'es they are more likely to picture a poultry stall in a Soviet Georgian market, or a giant hose sucking up tons of fish and ice from the hold of a trawler. Nevertheless, the first issue offers plenty of cooking tips, recipes and taste tests, whether it's how to heat yogurt without having it curdle or a comparison of "lite" and regular beef by a panel of Kansas City steak lovers.

The one glaring blemish in this charter issue is the conflict (or at least the appearance of conflict) created by the cookbook review. In a round-up of three books, the reviewer harshly pans two and raves about one, "Mediterranean Light: Delicious Recipes From the World's Healthiest Cuisine" by Martha Rose Shulman. Shulman also happens to have written one of the articles for the magazine. The editors should have waited to review the book in another issue, or delayed Shulman's article. ICED LEMONADE TEA (6 8-ounce glasses) This refreshing beverage is easy to make and comforting to have on hand during summer's heat-drenched days.

4 bags English Breakfast tea, regular or decaffeinated

1 bag peppermint tea

6 cups boiling water

1/4 cup thawed lemonade concentrate

6 thin slices of lemon

Fresh mint leaves (optional)

Place the tea bags in a heat-proof pitcher, pour on the boiling water and stir once. Cool for 30 minutes; remove the tea bags. Stir in the lemonade concentrate. Add the lemon slices and cool completely. Pour the tea into ice-filled glasses and garnish each with a sprig of mint. Offer a bowl of superfine sugar for those who prefer their tea sweetened further.

Per glass: 2 calories, 0 gm protein, .7 gm carbohydrates, 0 gm fat, 0 gm saturated fat, 0 mg cholesterol, 0 mg sodium. Lisa Yockelson

THE PRO FOOTBALL Hall of Fame Festival has come out with a cookbook and it includes a deviled chicken recipe from Jack Kent Cooke, owner of the Redskins. There's also a recipe for a chocolate sheet cake from Margo and Sonny Jurgensen (former quarterback and current radio announcer). Since the cake is dually credited, it is difficult to say who does the cooking in the Jurgensen home, but at the Cooke manse it would appear Jack does.

The hard-cover book, "A Taste for Heroes: The Official Pro Football Hall of Fame Festival Cookbook," is 278 pages, sells for $24.95 and is available from the festival organization (1-800-533-4302) in Canton, Ohio, home of the hall of fame.

Just the thing for the opening of training camp.