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* Exported from MasterCook *

Alaska Halibut Chowder

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Soups/ Stews/ Chowders

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds Alaska halibut -- thawed if necessary
1/2 cup onion -- finely chopped
1/2 cup green bell pepper -- finely chopped
1/2 cup celery -- finely chopped
1/2 cup carrots -- finely chopped
6 tablespoons butter or margarine -- divided
3 cups chicken broth
3/4 teaspoon salt
1/2 teaspoon white pepper
2 cups milk
3 tablespoons flour
2 1/2 cups shredded sharp Cheddar cheese
1 tablespoon minced parsley

Remove skin and bones from halibut; cut into bite-sized pieces.

Saut� vegetables in 3 tablespoons butter. Add halibut, chicken broth, salt


and pepper. Simmer covered, 5 minutes. Add milk and heat gently. Combine
remaining 3 tablespoons butter with flour and add to chowder. Cook and
stir until slightly thickened. Add cheese; cook and stir over low heat
until cheese melts. Sprinkle with parsley.

Makes 6 to 8 servings.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

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Per serving: 418 Calories (kcal); 26g Total Fat; (55% calories from fat); 37g
Protein; 9g Carbohydrate; 105mg Cholesterol; 895mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 705 0 0 0 2495 0 0 0 0 0 0 0 0

* Exported from MasterCook *

All-American Pizza
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fleischmann's Yeast Pizza

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
2 cups all-purpose flour
1 cup whole wheat flour
1 package Fleischmann's� Rapid Rise Yeast
1 1/2 teaspoons salt
1 cup water
2 tablespoons olive or vegetable oil
Cornmeal

SAUCE
1 6-ounce can tomato paste
1/2 cup water
1 teaspoon spaghetti sauce seasoning

TOPPINGS
2 cups shredded Mozzarella cheese
4 ounces thinly sliced pepperoni or salami
1/2 cup sliced pitted ripe olives -- well drained
2 2-ounce jars sliced pimientos -- well drained
1 teaspoon crushed red pepper (optional)

Set aside 1 cup all-purpose flour. In large bowl, mix remaining flours,
undissolved yeast and salt. Heat water and oil until hot to touch (125 to
130�F); stir into dry mixture. Mix in enough reserved flour to make stiff
dough. Knead on lightly floured surface until smooth and elastic, about 5
minutes. Cover; let rest 10 minutes.

In small bowl, combine tomato paste, water and spaghetti sauce seasoning.

Divide dough in half. Roll and stretch each to a 13-inch circle. Place on
2 (12-inch) round pizza pans or 2 baking sheets, greased and sprinkled
with cornmeal. Shape edge into standing rim of dough.

Spread sauce and toppings on pizzas, dividing evenly. Bake at 450�F for 15
minutes or until cheese is melted and lightly browned. Cut into wedges to
serve.

____________________

BROWN 'N SERVE PIZZA

Prebake crust (without sauce or toppings) in 450�F oven for 8 minutes.


Cool on wire rack.

After prebaking, wrap crust airtight and refrigerate for up to 2 days or


freeze for up to 4 to 6 weeks.

To bake: thaw frozen crust at room temperature for 30 minutes.

Spread with sauce and toppings and bake at 450�F for 12 to 14 minutes or
until cheese is melted and lightly browned.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 (12-inch pies)"

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Per serving: 518 Calories (kcal); 24g Total Fat; (41% calories from fat); 21g
Protein; 55g Carbohydrate; 49mg Cholesterol; 1435mg Sodium
Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 2019 0 0 986 0 0 0 0 0 0 0 0 0 4440 4281 4487 4713

* Exported from MasterCook *

Almond Green Beans

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes Sue Bee Honey
Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 16-ounce package frozen green beans
1/2 cup water
1/4 cup Sue Bee Honey
1/2 cup slivered almonds -- toasted
1/2 teaspoon garlic powder
2 teaspoons lemon juice
1 teaspoon salt and pepper

To toast almonds, place on cookie sheet and roast at 350 degrees for
several minutes until lightly browned. Do not overbake.

Mix all ingredients in a 2 quart saucepan and bring to a boil. Continue


boiling 5 to 10 minutes or until beans are tender.

Source:
"Sue Bee Honey"
S(Internet address):
"http://www.suebee.com/"

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Per serving: 210 Calories (kcal); 10g Total Fat; (37% calories from fat); 6g
Protein; 30g Carbohydrate; 0mg Cholesterol; 362mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 1 Other Carbohydrates
Nutr. Assoc. : 0 0 731 0 0 0 0

* Exported from MasterCook *

Almond Rice

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Nat. Pork Producers Council Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 teaspoons olive oil
1/2 cup slivered almonds
1 tablespoon almond liqueur
2 cups rice -- cooked
1/4 cup green onions -- minced

Heat oil in skillet; add almonds and saut� just until golden. Add liqueur
and rice to skillet. Stir until heated. Add onions; stir to mix well.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

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Per serving: 258 Calories (kcal); 12g Total Fat; (42% calories from fat); 6g
Protein; 31g Carbohydrate; 0mg Cholesterol; 5mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 2044 2840 0

* Exported from MasterCook *

America's Cut Bavarian

Recipe By :
Serving Size : 4 Preparation Time :0:05
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 America's Cut (1 1/2-inch thick boneless
pork center loin chops)
2 tablespoons flour
1 tablespoon butter
4 ounces mushrooms -- sliced
1/2 teaspoon thyme
8 ounces beer -- room temperature
Melt butter in heavy skillet over medium-high heat. Lightly flour chops
and brown quickly on both sides. Remove. Add mushrooms and thyme to pan
and saut� one minute. Return chops to skillet, add beer; bring to a boil.
Cover and simmer 12-15 minutes.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:20"

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Per serving: 198 Calories (kcal); 8g Total Fat; (40% calories from fat); 20g
Protein; 6g Carbohydrate; 55mg Cholesterol; 72mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 4576 0 0 0 0 0

* Exported from MasterCook *

America's Cut with Balsamic Vinegar

Recipe By :
Serving Size : 2 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 America's Cut (1 1/2-inch thick boneless
center pork loin chops)
1 1/2 teaspoons lemon pepper
1/2 teaspoon vegetable oil
2 tablespoons chicken broth
3 tablespoons balsamic vinegar
2 teaspoons butter

Pat chops dry. Coat with lemon pepper. Heat oil in heavy skillet over
medium-high heat. Add chops; brown on first side 8 minutes; turn and cook
7 minutes more. Remove chops from pan and keep warm. Add broth and vinegar
to skillet; cook, stirring, until syrupy (about 1-2 minutes). Stir in
butter, blend well. Spoon sauce over chops. Serve immediately.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

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Per serving: 204 Calories (kcal); 11g Total Fat; (51% calories from fat); 22g
Protein; 2g Carbohydrate; 64mg Cholesterol; 373mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 5783 0 0 0 0 0

* Exported from MasterCook *

America's Cut with Red Cabbage and Pears

Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 1 1/2-inch thick boneless pork center loin
chops
2 teaspoons oil
1 teaspoon salt
1/4 teaspoon dried sage and thyme leaves
1/8 teaspoon pepper
2/3 cup water
2 slices bacon -- cut in 1-inch pieces
4 cups coarsely shredded red cabbage
1 cup onion slices
1/2 cup water
1/4 cup vinegar
1/4 cup packed brown sugar
2 cups sliced pears

Heat oil in large skillet. Brown pork chops over medium-high heat.
Sprinkle with salt, sage, thyme and pepper. Add water. Cover; cook over
medium-low heat 50 to 60 minutes or until pork chops are tender.

Meanwhile, cook bacon in Dutch oven until crisp. Add cabbage and onions.
Cook and stir over medium heat 5 minutes. Add 1/2 cup water, vinegar and
brown sugar; mix well. Cover; simmer 15 minutes. Add pears; bring to a
boil. Serve pork chops on top of cabbage.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:15"

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Per serving: 266 Calories (kcal); 11g Total Fat; (36% calories from fat); 20g
Protein; 22g Carbohydrate; 43mg Cholesterol; 444mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 9116 0 0 3154 0 0 0 4920 26412 0 0 0 4410


* Exported from MasterCook *

Angel Hair with Shrimp Sesame Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish/ Seafood National Pasta Association
Pasta Sauce/ Baste/ Gravy

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces Angel Hair (Capellini) -- uncooked
1 pound asparagus -- trimmed and cut into 1-inch pieces
2 teaspoons vegetable oil
5 cloves garlic -- chopped
1 cup sliced mushrooms
1/4 cup low-sodium soy sauce
2 tablespoons sesame oil
1 tablespoon brown sugar
3 tablespoons chutney
2 tablespoons toasted sesame seeds
1 bunch scallions -- finely chopped
1/2 cup vinegar
1 pound frozen medium shrimp -- thawed

Prepare pasta according to package directions; two minutes before pasta is


done, add asparagus pieces. When pasta and asparagus are done, drain.
Place oil, garlic and mushrooms in a 2-quart saucepan. Saut� for 3 to 4
minutes. Add soy sauce, sesame oil, brown sugar, chutney, toasted sesame
seeds, scallions and vinegar. Simmer for 3 to 5 minutes. Add shrimp to the
sauce and cook for another 5 to 8 minutes. Toss shrimp and sauce with
pasta and asparagus and serve.

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

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Per serving: 510 Calories (kcal); 14g Total Fat; (24% calories from fat); 34g
Protein; 62g Carbohydrate; 173mg Cholesterol; 781mg Sodium
Food Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 2
1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 2053 0 0 0 0 0 0 0 0 0 0 0 4125

* Exported from MasterCook *

Antipasto Pasta Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers/Snacks Rag�
Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 16-ounce package bow tie pasta -- cooked and drained
1 27 1/2-ounce jar Rag� Light Pasta Sauce
1/2 cup red wine vinegar
1/4 cup olive oil
1 7-ounce jar roasted red peppers -- drained and chopped
1 2 1/4-ounce can sliced black olives -- drained
1 8-ounce jar marinated mushrooms -- drained
1 6-ounce jar marinated artichoke hearts -- drained
1 cup diced Provolone cheese
2 tablespoons minced fresh parsley

In a large bowl, thoroughly combine pasta, sauce, vinegar and oil. Add
remaining ingredients; mix well. Serve chilled.

Cuisine:
"Cajun"
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

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Per serving: 398 Calories (kcal); 13g Total Fat; (29% calories from fat); 14g
Protein; 57g Carbohydrate; 11mg Cholesterol; 725mg Sodium
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 848 1508 0 0 0 0 2461 26521 1198 0

* Exported from MasterCook *

Apple Bourbon Sauce

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Nat. Pork Producers Council Sauce/ Baste/ Gravy

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons oil
1 onion -- diced
4 ounces mushrooms -- sliced
4 ounces shallot -- diced
3 apples -- diced
1 teaspoon thyme
1 teaspoon sage
2 teaspoons black pepper
4 ounces bourbon
8 ounces brown sauce
In large skillet heat 2 tablespoons oil and stir in 1 diced onion; 4
ounces sliced mushrooms, 4 diced shallots, 3 diced apples, 1 teaspoon each
thyme and sage and 2 teaspoons black pepper. Saut� until tender; add 4
ounces bourbon, 8 ounces brown sauce and simmer to reduce by 1/3. Pur�e
mixture in a blender and reserve.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

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Per serving: 84 Calories (kcal); 3g Total Fat; (36% calories from fat); 1g
Protein; 9g Carbohydrate; trace Cholesterol; 81mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Apple Cinnamon Glazed Ham

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Pork
Stash Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 Stash Tea Apple Cinnamon tea bags
1/2 cup water -- boiling
1 cup corn syrup
1/3 cup brown sugar
1 5-pound center cut precooked ham (scored)

Preheat oven to 350 degrees.

Prepare Apple Cinnamon Syrup: Place the 5 Apple Cinnamon tea bags in a tea
cup and pour in 1/2 cup boiling water. Let steep for 4 minutes. Remove tea
bags and combine liquid in a sauce pan with corn syrup and brown sugar.
Mix well. Bring the sauce to a boil. Let cool

For Glazed Ham: Pour syrup over ham and bake for 1 hour or until syrup is
evaporated and ham is glazed and browned.

Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"

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Per serving: 658 Calories (kcal); 30g Total Fat; (41% calories from fat); 50g
Protein; 47g Carbohydrate; 162mg Cholesterol; 3791mg Sodium
Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
2 1/2 Other Carbohydrates

Serving Ideas : Suggested uses of our Apple Cinnamon Syrup:

� Turkey glaze
� Over pancakes or waffles
� Ice cream topping
� Spread on toast
� Cake or cupcake glaze
� Dip for fresh sliced apples

Nutr. Assoc. : 5263 0 0 0 3650 0

* Exported from MasterCook *

Apple Cinnamon Glazed Turkey

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Main Dishes Poultry
Stash Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
10 Stash Tea Apple Cinnamon tea bags
1 cup water -- boiling
2 cups corn syrup
2/3 cup brown sugar
1 10-pound turkey (10-15 pounds)
1 teaspoon olive oil

Preheat oven to 325 degrees.

Apple Cinnamon Glaze: Place the 10 Apple Cinnamon tea bags in a tea cup
and pour in 1 cup of boiling water. Let steep for 4 minutes. Remove tea
bags and combine liquid in a sauce pan with corn syrup and brown sugar.
Mix well. Bring the sauce to a boil. Let cool.

Cooking Your Turkey: Follow instructions on the outer wrap of the turkey
for preparation and cooking time. Place turkey, breast up, in a 12 �
17-inch roasting pan. Rub all over with olive oil. Baste turkey with 1 cup
of Apple Cinnamon glaze. Bake according to instructions on outer wrapper.
Halfway through baking, glaze turkey once again with the remainder of the
Apple Cinnamon glaze. When turkey has finished cooking, transfer turkey to
a serving platter and garnish.

Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"

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Per serving: 402 Calories (kcal); 15g Total Fat; (32% calories from fat); 37g
Protein; 30g Carbohydrate; 122mg Cholesterol; 160mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 Other
Carbohydrates

Nutr. Assoc. : 5263 0 0 0 5332 0

* Exported from MasterCook *

Apple Orchard Pork Chops

Recipe By :
Serving Size : 6 Preparation Time :1:15
Categories : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 Armour pork loin chops -- cut 1-1/2-inch thick
2 teaspoons vegetable oil
2 cups apple cider
OR
2 cups apple juice
1/3 cup Viennese or German-style mustard
3 apples -- unpared, cored, and sliced 1/2-inch-thick
1/2 cup currants
OR
1/2 cup raisins
1/2 cup sliced green onions
2 tablespoons cornstarch
1/4 cup water

Heat oil in large skillet. Brown pork chops over medium-high heat. Season
with salt and pepper. Combine apple cider and mustard; pour over pork
chops. Cover; cook over medium-low heat 45 minutes. Add apples, currants
and green onions. Cover; cook 5-10 minutes longer. Place pork chops and
apples on serving platter; keep warm. Gradually stir combined cornstarch
and water into cider liquid. Cook and stir until thickened. Serve sauce
over pork chops and apples.

Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

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Per serving: 280 Calories (kcal); 8g Total Fat; (24% calories from fat); 20g
Protein; 34g Carbohydrate; 47mg Cholesterol; 218mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4576 0 2130706543 0 0 26528 26493 2130706543 0 0 0 0 0

* Exported from MasterCook *


Apple Sauce with Cinnamon

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Fruit Side Dishes
Stash Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup non-sweet apple sauce
1 Stash Apple Cinnamon Tea bag

In a small bowl, combine apple sauce and the contents of Stash Tea bag.
Mix well with a spoon and let stand one minute. Re-mix and serve.

Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"

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Per serving: 55 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 14g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other
Carbohydrates

Serving Ideas : Spoon into dessert dishes and garnish with fruit.

Nutr. Assoc. : 5384 5263

* Exported from MasterCook *

Apple Sausage Quiche

Recipe By :Tootie Rinker, Rinker Orchards


Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Virginia Apple Growers Assoc.

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Pastry for two 9-inch pies
2 cups Cheddar cheese -- shredded
1 pound sausage -- cooked and crumbled
2 cups apples -- peeled and sliced (I combine different varieties
like Ida Reds and Goldens)
1 small can mushrooms
4 eggs
1 tablespoon flour
1 teaspoon salt
1 cup evaporated milk
1 1/2 tablespoons melted butter

Put pastry in pie pans, trim and prick bottom and sides. Bake at 400
degrees for 8 to 10 minutes. Cool on rack.

Layer cheese, sausage, apples and mushrooms into pie shells.

Combine other ingredients and beat well. Pour half quiche mixture in each
pie shell.

Bake at 375� degrees for 45 minutes or until set. Let sit several minutes
before serving.

Source:
"Virginia Apple Growers Association"
S(Internet address):
"http://www.vvac.org/vaapples/index.html"

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Per serving: 465 Calories (kcal); 39g Total Fat; (75% calories from fat); 19g
Protein; 9g Carbohydrate; 177mg Cholesterol; 904mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 6 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 4478 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Apple Stuffed Squash

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes The Rice Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 acorn squash -- halved and seeded
1 tablespoon melted butter or margarine
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 cups cooked white or brown rice -- (cooked in chicken broth)
1 cup unsweetened applesauce
1/2 cup chopped celery
1/2 cup chopped toasted pecans
1/4 cup firmly packed brown sugar
1/2 teaspoon onion powder
1/2 teaspoon ground ginger
4 small apple wedges with peel

Place squash cut-side down in shallow baking pan. Bake at 350 degrees 30
minutes. Turn squash cut-side up; brush with butter. Sprinkle with salt
and cinnamon. Combine rice, applesauce, celery, pecans, brown sugar, onion
powder and ginger. Fill squash evenly with rice stuffing. Bake, uncovered,
20 to 30 minutes. Garnish with apple wedges.

Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"

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Per serving: 430 Calories (kcal); 14g Total Fat; (27% calories from fat); 6g
Protein; 77g Carbohydrate; 8mg Cholesterol; 191mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2
Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 4131 0 0 2840 0 0 20148 0 0 0 431

* Exported from MasterCook *

Apple-Cranberry Cider

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beverages Sue Bee Honey

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups cranberry juice cocktail
4 cups apple cider
1/4 cup Sue Bee Honey
1/2 teaspoon cinnamon

In a large saucepan, bring all ingredients to a boil. Lower heat and


simmer for 10 minutes. Serve hot. Makes about 8 servings.

Source:
"Sue Bee Honey"
S(Internet address):
"http://www.suebee.com/"

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Per serving: 163 Calories (kcal); trace Total Fat; (1% calories from fat); trace
Protein; 42g Carbohydrate; 0mg Cholesterol; 7mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 0 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 731 0

* Exported from MasterCook *

Apple-Horseradish Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Nat. Pork Producers Council Sauce/ Baste/ Gravy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tart apples -- peeled, cored, and cut into wedges
1 cup water
2 tablespoons lemon juice
1/2 cup sugar
1/4 teaspoon cinnamon
1 tablespoon red cinnamon candies
3 tablespoons prepared horseradish

Heat apple wedges with water and lemon juice in medium-sized saucepan to
boiling. Stir in sugar, cinnamon and red cinnamon candies. Cook, stirring
constantly, until sugar and candies dissolve. Remove from heat, cover and
refrigerate.

Stir in horseradish before serving. Serve cold or at room temperature.


Sauce can be made up to three days ahead of time, covered and
refrigerated. Makes 2 cups.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

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Per serving: 80 Calories (kcal); trace Total Fat; (1% calories from fat); trace
Protein; 21g Carbohydrate; 0mg Cholesterol; 20mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 2705 0

* Exported from MasterCook *

Apricot Tea Sparkler

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beverages Stash Tea
Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/3 cups Tea Concentrate (made from Stash Tea
Premium Green tea)
1 1/3 cups apricot nectar
1 1/3 cups sparkling water
Ice cubes

Combine concentrate, apricot nectar and sparkling water. Pour into


ice-filled glasses.

Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"

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Per serving: 79 Calories (kcal); trace Total Fat; (0% calories from fat); 1g
Protein; 20g Carbohydrate; 0mg Cholesterol; 15mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 2130706543 0 105 0

* Exported from MasterCook *

Tea Concentrates

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beverages Stash Tea
Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 tea bags
4 cups boiling water

For each tea concentrate, steep 12 tea bags in 4 cups of boiling water.
Squeeze tea bags to retain all of the liquid. Cool concentrate in the
refrigerator at least 3 hours and up to 2 weeks.

Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 21 Calories (kcal); 0g Total Fat; (0% calories from fat); 1g Protein;
5g Carbohydrate; 0mg Cholesterol; 39mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 5262 0

* Exported from MasterCook *

Artichoke Mashed Idaho� Potatoes

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes The Idaho Potato Commission
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large Idaho� Potatoes -- peeled and quartered
1 can artichoke hearts (non-marinated)
3 tablespoons unsalted butter
1/4 cup milk
Salt and pepper to taste

Boil potatoes for 15 to 20 minutes or until potatoes are tender when


pierced with a fork. Drain.

In large mixing bowl, pur�e artichoke hearts using a hand blender or mixer
with half the butter and milk. Add potatoes and remaining butter and milk
and blend or mix until smooth.

Add salt and pepper to taste.

Description:
"Michael Fowler of San Francisco prepares these light, flavorful
mashed potatoes at every Thanksgiving meal."
Source:
"The Idaho Potato Commission"
S(Internet address):
"http://www.famouspotatoes.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 123 Calories (kcal); 6g Total Fat; (44% calories from fat); 2g
Protein; 15g Carbohydrate; 17mg Cholesterol; 22mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 3740 3025 0 0 1091

* Exported from MasterCook *

Artichoke Rice with Oregon Hazelnuts

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Side Dishes
The Oregon Hazelnut Industry Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 6-ounce jars marinated artichoke hearts
1 cup roasted and chopped Oregon hazelnuts
2 cups minute rice
2 cups water
2 chicken bouillon cubes
1 2-ounce jar chopped pimentos -- drained
1/4 cup grated Parmesan cheese
Chopped parsley

Drain artichoke marinade into cup and add enough water to equal 2 cups.
Add bouillon cubes and bring to a boil. Add rice and cover. Remove from
heat and let stand 5 minutes. Stir in 1 jar of the artichokes, pimentos
and cheese. Spoon into serving dish, top with remaining artichokes and
hazelnuts. Sprinkle with parsley.

Makes 4-6 servings

Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 313 Calories (kcal); 16g Total Fat; (46% calories from fat); 9g
Protein; 34g Carbohydrate; 3mg Cholesterol; 498mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 1409 26787 752 0 2570 4487 0 0

* Exported from MasterCook *

Asparagus Vinaigrette

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Nat. Pork Producers Council Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds fresh asparagus -- trimmed
3 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons Dijon-style mustard
1/2 teaspoon ground black pepper
1/4 teaspoon salt
4 tablespoons buttered and toasted bread crumbs
1 cup cherry tomatoes -- halved

Steam asparagus spears until tender; drain and place on serving platter.
In small jar with tight-fitting lid, shake together the oil, lemon juice,
mustard, pepper and salt. When ready to serve (can be served warm or at
room temperature), pour vinaigrette evenly over asparagus, sprinkle with
bread crumbs and garnish with cherry tomato halves.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 91 Calories (kcal); 5g Total Fat; (49% calories from fat); 3g
Protein; 9g Carbohydrate; trace Cholesterol; 186mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 4866 0

* Exported from MasterCook *

Autumn Pepper Sauce

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Nat. Pork Producers Council Sauce/ Baste/ Gravy

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
24 mushrooms -- sliced
12 diced shallots
1 1/2 cups sherry
4 cups chicken stock
2 cups sundried tomatoes in oil -- drained, julienned
3 tablespoons chopped parsley
1 tablespoon dry oregano
1 tablespoon basil
1 tablespoon dillweed
1 tablespoon rosemary
1 tablespoon thyme
Salt, black pepper -- to taste
1 sweet yellow bell pepper -- cut into strips
1 sweet green bell pepper -- cut into strips
1 sweet red bell pepper -- cut into strips

Heat large saut� pan over medium-high heat; saut� mushrooms and shallots
in olive oil for 1-2 minutes, stirring. Stir in sherry, stock, tomatoes,
Worcestershire, parsley and seasonings. Simmer for 1-2 minutes. In another
large saut� pan, saut� peppers for 1-2 minutes, to soften; stir peppers
into mushroom mixture.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 118 Calories (kcal); 3g Total Fat; (29% calories from fat); 3g
Protein; 14g Carbohydrate; 0mg Cholesterol; 771mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 4902 0 0 1448 0 1016 0 0 0 0 4826 26328 26327 26326

* Exported from MasterCook *


Avocado Wasabi Mayonnaise

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiments New Zealand Wasabi Limited
Spreads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons Hot NAMIDA Wasabi paste
1 avocado -- peeled, seeded and pur�ed
3 tablespoons apple cider vinegar
Pinch salt
Pinch sugar
Pinch black pepper

Combine all ingredients well and chill.

Serve with Crab Cakes.

Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 105 Calories (kcal); 8g Total Fat; (63% calories from fat); 1g
Protein; 9g Carbohydrate; 0mg Cholesterol; 163mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 1685 0 0 0 0 1091

* Exported from MasterCook *

Awesome Chunky Tomato Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Florida Tomato Committee Soups/ Stews/ Chowders

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 medium onion -- peeled
6 large ripe tomatoes -- washed, and cored
3 tablespoons butter
4 cups canned chicken broth
1/3 cup plus 2 tablespoons fresh dill -- washed and snipped into
small bits with the shears
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup plain yogurt
On a cutting board, dice the onion and tomatoes with a serrated knife.

Heat butter in a medium-sized pan and saut� the onion until transparent,
about 5 minutes. Add tomatoes, chicken broth, 1/3 cup of the dill, sugar,
salt and pepper and bring to a boil. Lower the beat and simmer for 20
minutes.

Serve hot. Ladle into soup bowls and top with a spoonful of yogurt.
Sprinkle with remaining fresh dill.

Description:
"A warm comforting soup to make on a chilly day. Serve with hot
buttered toast."
Source:
"Florida Tomato Committee"

- - - - - - - - - - - - - - - - - - -

Per serving: 214 Calories (kcal); 13g Total Fat; (51% calories from fat); 9g
Protein; 18g Carbohydrate; 31mg Cholesterol; 1430mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 0 327 0 0 0 0 0

* Exported from MasterCook *

Bacon and Onion Pizza

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fleischmann's Yeast Pizza

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
5 3/4 cups all-purpose flour (5 3/4 to 6 1/4 cups)
1/2 cup grated Parmesan cheese
1 package Fleischmann's� Rapid Rise Yeast
1 1/2 teaspoons salt
2 cups water
1/4 cup olive oil or vegetable oil

BACON ONION TOPPING


1 pound yellow onions -- sliced
1 clove garlic -- minced
2 tablespoons olive oil or bacon drippings
3 cups (12 ounces) grated Mozzarella cheese
2 teaspoons Italian herb seasoning
1 4-ounce jar sliced pimientos -- well drained
1/2 cup cooked bacon, crumbled (about 1/2 pound
raw)

In large bowl, combine 3 cups flour, cheese, undissolved yeast and salt.
Heat water and oil until very warm (125� to 130�F); stir into dry
ingredients. Stir in enough remaining flour to make soft dough. Knead on
lightly floured surface until smooth and elastic, about 4 to 6 minutes.
Cover; let rest 10 minutes.

Meanwhile, in large skillet, cook onions and garlic in olive oil over
medium-high heat, stirring occasionally, until golden brown, about 10 to
15 minutes; cool and reserve.

Divide dough in half. Roll to fit 2 greased 14-inch round pizza pans or 2
greased 10- � 15-inch baking pans. Evenly sprinkle with cheese, Italian
Herb Seasoning, reserved onion mixture, pimientos and bacon.

Bake at 450�F for 20 minutes or until crust is golden.

Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 (14-inch) pizzas"
T(Baking Time):
"0:20"

- - - - - - - - - - - - - - - - - - -

Per serving: 683 Calories (kcal); 30g Total Fat; (40% calories from fat); 26g
Protein; 75g Carbohydrate; 55mg Cholesterol; 911mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 14 0 26366 0 0 986 0 0 0 0 986 26153 3776 1603 68

* Exported from MasterCook *

Baked Beans with Ham

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup chopped onion
2 tablespoons vegetable oil
2 16-ounce cans beans with tomato sauce
1 1/2 cups diced lean ham
6 tablespoons honey
3 1/2 tablespoons prepared mustard
Salt and pepper -- to taste

Cook and stir onions in oil in large skillet over medium heat until
tender. Add remaining ingredients; mix thoroughly. Spoon into 1 1/2-quart
baking dish. Bake, covered, at 350�F 45 minutes. Uncover during last 15
minutes of cooking if drier beans are desired.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
T(Baking time):
"0:45"

- - - - - - - - - - - - - - - - - - -

Per serving: 314 Calories (kcal); 8g Total Fat; (22% calories from fat); 15g
Protein; 50g Carbohydrate; 26mg Cholesterol; 1259mg Sodium
Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 0 0 0 3886 0 0 0

* Exported from MasterCook *

Baked Ham with Cornbread-Apricot Stuffing

Recipe By :
Serving Size : 8 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 4 pound smoked boneless ham
1 8-inch square pan cornbread (homemade or
mix)
1/2 cup chopped celery
2 tablespoons chopped onion
2 tablespoons butter
1/2 cup apricot preserves
1/2 cup chopped pecans
1/2 cup beef broth

Place ham on rack in shallow roasting pan. Bake in a 325�F oven for about
1-1 1/2 hours or until meat thermometer registers 140�F. Slice to serve.

Meanwhile, crumble cooked cornbread, place in large mixing bowl. In medium


skillet, saut� celery and onion in butter until onion is tender; stir in
preserves and pecans and toss with corn bread. Turn into a greased 2-quart
casserole. Drizzle broth over stuffing. Bake at 325�F for 30-45 minutes,
until heated through and lightly browned. Serve with smoked ham.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:30"

- - - - - - - - - - - - - - - - - - -
Per serving: 370 Calories (kcal); 16g Total Fat; (38% calories from fat); 39g
Protein; 18g Carbohydrate; 121mg Cholesterol; 2960mg Sodium
Food Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2
Fat; 1 Other Carbohydrates

Nutr. Assoc. : 5915 27254 0 0 0 0 20148 0

* Exported from MasterCook *

Baked Tilapia

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : American Tilapia Association Fish/ Seafood
Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds Rain Forest Tilapia fillets
1/4 cup celery -- chopped
1/4 cup onion -- chopped
1/4 cup sweet red pepper -- chopped
3 tablespoons butter or margarine
3 tablespoons flour
Salt and pepper to taste
1 teaspoon fresh or dried tarragon
1 teaspoon fresh basil
1/4 cup milk
1 cup Mozzarella cheese -- shredded

In a medium skillet, saut� the celery, onions and sweet red pepper in
butter or margarine until tender. Add the flour, salt, pepper, tarragon,
basil and milk; mix well. Cook for 1 minute, stirring constantly until
thickened. Add the cheese and stir until melted. Do not boil.

Rinse the tilapia fillets in cold water and drain thoroughly. Place the
fish in a 12" � 8" � 2" baking dish; spoon the sauce evenly over the fish.
Bake at 425� for 8 to 10 minutes or until the fish flakes easily when
tested with a fork.

Source:
"American Tilapia Association"
S(Internet address):
"http://ag.arizona.edu/azaqua/ata.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 137 Calories (kcal); 11g Total Fat; (70% calories from fat); 5g
Protein; 5g Carbohydrate; 34mg Cholesterol; 147mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

NOTES : For more information, contact Rain Forest Aquaculture Products,


Inc.,
P.O. Box 717, River Road, Newcastle, ME 04553
e-mail : rainfore@gwi.net
Nutr. Assoc. : 0 0 0 0 222 0 1326 3412 0 0 0

* Exported from MasterCook *

Baked Tilapia with Tomatoes and Olives

Recipe By :Rebecca Radnor


Serving Size : 6 Preparation Time :0:00
Categories : American Tilapia Association Fish/ Seafood
Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 Tilapia fillets
1/4 cup extra-virgin olive oil
4 sprigs fresh thyme
3 tomatoes -- peeled, seeded and chopped
1/2 cup coarsely chopped green olives
1/4 teaspoon dried hot red pepper flakes
2 garlic cloves -- minced
1/2 cup finely chopped red onion
1 tablespoon fresh lime juice

Preheat the oven to 400�.

Oil lightly a shallow baking dish large enough to hold the fillets in one
layer.

In a bowl stir together the oil, thyme, tomatoes, olives, red pepper
flakes, garlic, onion, and lime juice. In the prepared baking dish arrange
the fillets, skin sides down, season them with salt, and spoon the tomato
mixture over them. Bake the fish, uncovered, in the middle of the oven 15
to 20 minutes, or until it just flakes.

Source:
"American Tilapia Association"
S(Internet address):
"http://ag.arizona.edu/azaqua/ata.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 113 Calories (kcal); 10g Total Fat; (78% calories from fat); 1g
Protein; 5g Carbohydrate; 0mg Cholesterol; 105mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 0 3584 4714 0 20133 0

* Exported from MasterCook *

Balsamic Onions with Honey

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes The National Honey Board
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large red onions (about 3 pounds)
1 tablespoon plus 1/4 cup water
6 tablespoons honey
1/4 cup balsamic vinegar
OR
1/4 cup red wine vinegar
3 tablespoons butter or margarine -- melted
1 teaspoon paprika
1 teaspoon ground coriander
1/2 teaspoon salt
1/8 teaspoon ground red pepper

Peel onions and cut crosswise into halves. Place cut-side down in shallow
baking dish just large enough to hold onions in single layer. Sprinkle
with 1 tablespoon water; cover with foil. Bake at 350�F 30 minutes.
Combine honey, vinegar, remaining 1/4 cup water, butter, paprika,
coriander, salt and red pepper in small bowl. Remove onions from oven and
turn cut side up. Spoon half of honey mixture over onions. Bake,
uncovered, 15 minutes more.

Baste with remaining honey mixture; bake 15 minutes more or until tender.
Serve with poultry or pork.

Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 147 Calories (kcal); 6g Total Fat; (34% calories from fat); 1g
Protein; 25g Carbohydrate; 16mg Cholesterol; 240mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 1 Other
Carbohydrates

Nutr. Assoc. : 3865 1582 0 0 0 2130706543 0 0 0 0 0

* Exported from MasterCook *

Banana Cocktail

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beverages Turbana Corporation

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cans fruit cocktail (without the cherries) -- drained
5 bananas -- sliced
1/4 cup Grand Marnier liqueur or any other orange
liqueur
1/2 cup orange juice
1/2 teaspoon vanilla essence
1/2 cup papaya pur�e
1/4 cup fresh cream

Mix fruit cocktail and banana slices. Spoon into six cocktail glasses and
pour sauce over, decorate with cherries and mint leaves. Beat together the
rest of the ingredients (a smooth sauce is obtained when papaya pur�e is
prepared in a blender).

Source:
"Turbana Corporation"
S(Internet address):
"http://www.turbana.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 210 Calories (kcal); 3g Total Fat; (13% calories from fat); 2g
Protein; 42g Carbohydrate; 9mg Cholesterol; 11mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 3486 0 4305 0 5401 4355 2940

* Exported from MasterCook *

Barbecued Baby Back Pork Ribs

Recipe By :
Serving Size : 6 Preparation Time :2:30
Categories : Barbecue Main Dishes
Pork Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pounds Trim & Tender Pork back ribs
Your favorite barbecue sauce

Place ribs in shallow pan. Cover with foil and bake at 300 degrees F. for
2 hours. Finish on grill by turning and basting ribs with barbecue sauce
for 12 minutes.

Cuisine:
"Cajun"
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 649 Calories (kcal); 41g Total Fat; (62% calories from fat); 54g
Protein; 0g Carbohydrate; 162mg Cholesterol; 203mg Sodium
Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 1240 85

* Exported from MasterCook *

Barbecued Beef Tri-Tip

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Barbecue Beef
California Egg Commission Main Dishes
Omelets

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup white vinegar
1/3 cup vegetable oil
3 tablespoons brown sugar
3 tablespoons soy sauce
3 green onions -- chopped
1 clove garlic
1/2 teaspoon black pepper -- ground
1 1/2 pounds beef tri-tip

Mix all ingredients except beef. Pour over beef in shallow pan and
refrigerate 24 hours. Remove from marinade and grill to desired doneness.
Slice thinly. Bring remaining marinade to a boil and dip beef slices in it
before adding to omelet.

Cuisine:
"Cajun"
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "

- - - - - - - - - - - - - - - - - - -

Per serving: 272 Calories (kcal); 20g Total Fat; (67% calories from fat); 17g
Protein; 5g Carbohydrate; 55mg Cholesterol; 437mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 2223

* Exported from MasterCook *

Barbecued Pork Ribs

Recipe By :
Serving Size : 6 Preparation Time :2:30
Categories : Barbecue Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pounds Armour pork ribs
4 tablespoons barbecue seasoning -- (purchased)
Barbecue sauce -- (purchased)

Place ribs in shallow pan. Cover with foil and bake at 300 degrees F for 2
hours. Finish on grill or under broiler by turning and basting ribs with
barbecue sauce for 12-15 minutes.

Cuisine:
"Cajun"
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 478 Calories (kcal); 36g Total Fat; (69% calories from fat); 36g
Protein; 0g Carbohydrate; 111mg Cholesterol; 133mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 9128 27158 0

* Exported from MasterCook *

Basic Best Salmon Loaf

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 15-ounce can Alaska salmon
2 cups soft bread crumbs
1/3 cup finely minced onions
1/4 cup milk
2 eggs
2 tablespoons chopped parsley
1 tablespoon lemon juice
1/4 teaspoon dill weed
1 Dash black pepper

Drain and flake salmon, reserving 2 tablespoons liquid. Combine flaked


salmon and reserved liquid with remaining ingredients.

Place in well-greased 8 1/2 � 4 1/2 � 2 1/2 inch loaf pan or shape into
loaf on greased baking pan. Bake at 350�F for 45 minutes.
Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
T(Baking Time):
"0:35"

- - - - - - - - - - - - - - - - - - -

Per serving: 171 Calories (kcal); 7g Total Fat; (35% calories from fat); 18g
Protein; 9g Carbohydrate; 103mg Cholesterol; 498mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2465 0 20220 0 3218 0 0 0 0

* Exported from MasterCook *

Basic Sauce

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : California Tomato Commission Sauce/ Baste/ Gravy

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound fresh California tomatoes (3 to 4 medium
tomatoes) -- coarsely chopped
1 tablespoon olive oil
3/4 teaspoon salt
3/4 teaspoon sugar
1/2 teaspoon ground pepper
1 1/2 teaspoons balsamic vinegar (1 1/2 to 2 teaspoons)

In a food processor or blender, combine and process all ingredients to


make a rough-textured sauce. Adjust flavors to taste.

For 2 Servings of Pasta:


Bring a pot of salted water to a boil. Add 4 ounces dried pasta; cook
according to package directions. Drain. Return pasta to pot and add sauce
(Basic Sauce plus and Monday to Friday variation, if desired). Toss
together over low heat about a minute to heat through. Serve with grated
Parmesan cheese, if desired.

Source:
"California Tomato Commission"
S(Internet address):
"http://www.tomato.org"
Yield:
"1 1/2 Cups"

- - - - - - - - - - - - - - - - - - -
Per serving: 111 Calories (kcal); 7g Total Fat; (55% calories from fat); 2g
Protein; 12g Carbohydrate; 0mg Cholesterol; 818mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

NOTES : Monday to Friday Variations to 1 1/2 cups sauce, add:


Monday: 1/4 cup chopped fresh basil

Tuesday: 1/4 cup chopped Greek or Italian olives + 1 1/2 teaspoon


finely grated orange peel

Wednesday: 1/2 cup crumbled Feta cheese + 3/4 teaspoon finely


chopped fresh or dried rosemary

Thursday: 3 tablespoons toasted peanuts + 4 to 6 thin slices


prosciutto, cut into bits

Friday: 3 tablespoon capers + 2 tablespoon chopped parsley


Nutr. Assoc. : 5296 0 0 0 0 2140

* Exported from MasterCook *

Basic Tomato Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : National Pasta Association Pasta
Sauce/ Baste/ Gravy

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 teaspoon vegetable oil
1 medium onion -- chopped
2 cloves garlic -- chopped
2 28-ounce cans whole tomatoes
1 6-ounce can tomato paste
2 teaspoons dried Italian seasoning
2 bay leaves
Salt and pepper -- to taste

In a medium, heavy-bottom saucepan, stir together the oil, onion and


garlic. Cook over low heat, stirring often, until the onion is very soft
and aromatic, about 6 to 8 minutes. In a food processor or blender, pur�e
the tomatoes. Add the tomatoes and tomato paste to the onions and bring to
a simmer over medium-high heat. Reduce the heat to very low and let the
sauce simmer slowly for 30 minutes, stirring the bottom often to prevent
burning. If you are adding meatballs, do so at this time, and simmer them
in the sauce for 20 minutes, stirring often. If you are not adding
meatballs, simmer the sauce for another 20 minutes (50 minutes total).
Season to taste with salt and pepper. Remove bay leaves before serving.

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -
Per serving: 135 Calories (kcal); 2g Total Fat; (11% calories from fat); 6g
Protein; 29g Carbohydrate; 0mg Cholesterol; 925mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 5305 0 0 0 0

* Exported from MasterCook *

Basil Vinaigrette

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Salad Dressing The Mushroom Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup chopped fresh basil
2 tablespoons Dijon mustard
1 1/2 teaspoons seasoned salt
3/4 teaspoon lemon pepper
OR
3/4 teaspoon ground black pepper
3/4 cup vegetable oil
1/3 cup white wine vinegar
1 tablespoon fresh lemon juice

In a small bowl combine basil, mustard, seasoned salt, lemon pepper, oil,
vinegar and lemon juice. Stir just before using.

Source:
"The Mushroom Council"
Yield:
"1 1/4 Cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 75 Calories (kcal); 8g Total Fat; (96% calories from fat); trace
Protein; 1g Carbohydrate; 0mg Cholesterol; 134mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 3332 0 0 3899 0 2130706543 0 0 0

* Exported from MasterCook *

Bean 'n Bacon Chowder

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ontario White Bean Producers Soups/ Stews/ Chowders

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 slices bacon
1 onion -- chopped
1/2 green pepper -- minced
1 28-ounce can beans in sauce
1 28-ounce can tomatoes -- crushed
1/2 cup water
1/2 teaspoon celery seed (optional)
1/2 teaspoon salt

In a large saucepan fry bacon until crisp; remove and crumble. Add onion
and green pepper to bacon drippings. Saut� 1-2 minutes. Stir in beans,
tomatoes, water, celery seed, salt and crumbled bacon. Simmer 10 minutes
or until hot. Serve with whole wheat bread.

Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"

- - - - - - - - - - - - - - - - - - -

Per serving: 284 Calories (kcal); 6g Total Fat; (16% calories from fat); 14g
Protein; 51g Carbohydrate; 19mg Cholesterol; 1537mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates

NOTES : Microwave Method


Arrange bacon in 3 qt. (3 L) casserole; cover with paper towel.
Cook on HIGH 3-4 minutes or until crisp; remove and crumble. Add
onion and green pepper to bacon drippings. Cook on HIGH 2 minutes;
stir in beans, tomatoes, water, celery seed, salt and crumbled
bacon. Cook on HIGH about 4 minutes until hot.
____________________

Ontario White Bean Producers


4206 Raney Crescent
London, Ontario N6L 1C3 Canada
Tel: (519) 652-3566
Fax: (519) 652-9607
E-mail: whitepeabeans@wwdc.com
Nutr. Assoc. : 2121 0 0 255 2470 0 20209 0

* Exported from MasterCook *

Beef and Bean Stew

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Ontario White Bean Producers
Soups/ Stews/ Chowders
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boneless beef (round or rump)
1/4 cup vegetable oil
1 clove garlic -- minced
4 medium onions -- quartered
1 19-ounce can beans in sauce
1 teaspoon sugar
1 10-ounce can beef broth
1 teaspoon thyme
1 tablespoon Worcestershire sauce
1/8 teaspoon pepper
2 tablespoons cornstarch
1/4 cup water

Cut beef into 1-inch (2.5 cm) pieces. Heat oil in large saucepan or dutch
oven; add meat and garlic and saut� until meat is browned. Add onions,
beans, sugar, beef broth, thyme, Worcestershire sauce and pepper. Simmer
covered 1 to 1 1/2 hours or until meat is tender. Mix cornstarch with
water and stir into stew; cook over high heat until mixture comes to boil
and sauce is thickened and clear. Serve over hot mashed potatoes or
noodles or in a bowl with crusty bread.

Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"

- - - - - - - - - - - - - - - - - - -

Per serving: 566 Calories (kcal); 30g Total Fat; (46% calories from fat); 35g
Protein; 43g Carbohydrate; 81mg Cholesterol; 1062mg Sodium
Food Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 Fat;
0 Other Carbohydrates

NOTES : Stew may be baked in 350 degrees F (180 degrees C) oven instead of
simmering on top of stove.

Microwave Method
In a 3-4 qt. (3 L) micro-proof casserole combine all ingredients
except oil, cornstarch and water. Cover and cook on HIGH for 6-7
minutes. Stir and cook on LOW or 25% power for 55-60 minutes
stirring after 30 minutes, or until beef is tender. Mix cornstarch
and water and stir into mixture. Cook on HIGH 4-6 minutes stirring
after 2 minutes, or until sauce is thickened and clear.
____________________

Ontario White Bean Producers


4206 Raney Crescent
London, Ontario N6L 1C3 Canada
Tel: (519) 652-3566
Fax: (519) 652-9607
E-mail: whitepeabeans@wwdc.com
Nutr. Assoc. : 126 0 0 0 255 0 0 0 0 0 0 0
* Exported from MasterCook *

Beef and Cheese Burritos

Recipe By :
Serving Size : 8 Preparation Time :0:20
Categories : Beef The Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds ground beef
1 1/4 cups thick and chunky salsa -- prepared
1/2 pound Velveeta Process Cheese Spread -- cut up
8 flour tortillas -- warmed

TOPPINGS
Thinly sliced lettuce
Chopped tomato
Ripe olive slices

In large skillet, brown ground beef over medium-high heat 6 to 8 minutes


or until no longer pink. Pour off drippings.

Stir in salsa and Velveeta; heat until melted.

To serve, spoon approximately 1/3 cup beef mixture in center of each


tortilla. Fold bottom edge up over filling; fold sides to center,
overlapping edges.

Cuisine:
"Tex-Mex"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 586 Calories (kcal); 30g Total Fat; (46% calories from fat); 32g
Protein; 48g Carbohydrate; 94mg Cholesterol; 1303mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4
Fat; 1/2 Other Carbohydrates

Serving Ideas : Serve burritos with toppings.

Nutr. Assoc. : 3256 1325 343 0 0 2672 0 20168

* Exported from MasterCook *

Beef and Salsa Burritos

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef The Texas Beef Council
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds ground beef
1 1/2 tablespoons chili powder
1/2 teaspoon ground cumin
1 package frozen chopped spinach -- defrosted
1 1/4 cups chunky salsa
1 cup Cheddar cheese -- shredded
8 medium flour tortillas -- warmed

In large skillet, brown ground beef over medium heat 8 to 10 minutes or


until no longer pink, stirring occasionally. Pour off drippings.

Season beef with chili powder, cumin, 1/2 tsp. salt and 1/4 tsp. pepper.
Stir in spinach and salsa; heat through. Remove from heat; stir in cheese.

To serve, spoon approximately 1/2 cup beef mixture in center of each


tortilla. Fold bottom edge up over filling; fold sides to center,
overlapping edges.

Cuisine:
"Tex-Mex"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 541 Calories (kcal); 29g Total Fat; (48% calories from fat); 24g
Protein; 46g Carbohydrate; 75mg Cholesterol; 712mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 1325 0 0

* Exported from MasterCook *

Beef Enchiladas Verde

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef The Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound sirloin steak -- cut in 1/2 inch cubes
3 1/2 cups Clemente Jacques Salsa Verde
8 corn tortillas -- softened in hot oil
2 cups Cheddar cheese -- shredded
6 green onions -- sliced
2 cups iceberg lettuce -- thinly shredded
Sour cream (optional)
Brown beef cubes in a teaspoon of oil over medium-high heat in a 2-quart
pot.

Pour Salsa Verde over beef cubes. Lower heat and simmer 30 minutes.

On each plate, place one softened tortilla; sprinkle with 1 tbsp. green
onion and 1/4 cup cheese and 1/4 of the meat mixture.

Repeat above step (excluding the meat mixture) and top with 1/2 cup
shredded lettuce. Garnish with sour cream if desired.

Cuisine:
"Tex-Mex"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Start to Finish Time:
"0:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 647 Calories (kcal); 38g Total Fat; (52% calories from fat); 40g
Protein; 36g Carbohydrate; 131mg Cholesterol; 1763mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 5 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 27226 981 0 0 0 0 1394

* Exported from MasterCook *

Beer-Braised Sirloin Chops with Mushrooms

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 boneless sirloin pork chops -- 3/4-inch thick
2 tablespoons flour
1 tablespoon butter
1/2 cup chopped green onion
2 garlic cloves -- minced
8 ounces mushrooms -- sliced
1/2 teaspoon thyme
8 ounces beer -- room temperature
Salt
Freshly ground black pepper
Buttered noodles (optional)
Minced fresh parsley (optional)

Lightly flour chops. Melt butter in nonstick skillet over medium-high heat
until foaming. Brown chops quickly on both sides. Remove, reserve. Add
green onion, garlic, mushrooms and thyme and saut� an additional minute.
Return chops to skillet, add beer; bring to a boil.

Reduce heat, cover and simmer 7-8 minutes. Season with salt and pepper.
Serve with noodles, garnished with parsley, if desired.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 238 Calories (kcal); 10g Total Fat; (40% calories from fat); 24g
Protein; 9g Carbohydrate; 74mg Cholesterol; 74mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5789 0 0 2665 0 0 0 0 0 2130706543 2130706543 2130706543

* Exported from MasterCook *

Best Ever Country Chili

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Ontario White Bean Producers
Soups/ Stews/ Chowders

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground beef
1 clove garlic -- minced
1 cup chopped onions
1/2 cup chopped green pepper
1 14-ounce can beans with pork and tomato sauce
1 7 1/2-ounce can tomato sauce
1/2 cup water
2 teaspoons chili powder

In large frying pan, saut� beef, garlic, onions and green pepper until
meat is browned and vegetables are tender, about 3 to 5 minutes. Drain off
fat. Stir in beans, tomato sauce, water and chili powder. Bring to a boil;
simmer 5 minutes.

Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"

- - - - - - - - - - - - - - - - - - -

Per serving: 353 Calories (kcal); 15g Total Fat; (37% calories from fat); 28g
Protein; 29g Carbohydrate; 77mg Cholesterol; 832mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

NOTES : � An excellent source of Thiamin, Riboflavin, Niacin, Vitamin B12,


Calcium, Phosphorus, Magnesium & Zinc.
� A good source of Vitamin A, Vitamin B6, Folate & Iron.
� A very high source of dietary fibre.
____________________

Ontario White Bean Producers


4206 Raney Crescent
London, Ontario N6L 1C3 Canada
Tel: (519) 652-3566
Fax: (519) 652-9607
E-mail: whitepeabeans@wwdc.com
Nutr. Assoc. : 9018 0 0 20088 255 0 0 0

* Exported from MasterCook *

Big Chief Baked Beans

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Monitor Sugar Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup Big Chief brown sugar -- packed
2 1-pound cans pork and beans
1 teaspoon dry mustard
4 slices bacon -- chopped
1/2 cup catsup

Using a 1 1/2-quart casserole dish, empty one can of beans. Combine Big
Chief brown sugar and mustard and sprinkle one-half over beans. Top with
other can of beans, sprinkle with remaining Big Chief brown sugar mixture,
bacon, and catsup.

Bake uncovered in slow oven, 325� for 1 1/2 hours.

Description:
"A great summertime picnic take-along."
Source:
"Monitor Sugar"
S(Internet address):
"http://www.monitorsugar.com/"
T(Baking Time):
"1:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 378 Calories (kcal); 7g Total Fat; (15% calories from fat); 14g
Protein; 71g Carbohydrate; 21mg Cholesterol; 1404mg Sodium
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1
1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Black-Eyed Pea Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Nat. Pork Producers Council Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound dried black-eyed peas
3 chicken bouillon cubes
1/4 teaspoon ground white pepper
2 teaspoons onion salt
1 4-ounce jar marinated artichoke hearts
1/2 cup sliced radishes
1 green bell pepper -- seeded and chopped
1 cup thinly sliced celery
1/2 cup sliced green onions
3/4 cup bottled Italian dressing
Salt and pepper to taste
Hot pepper sauce -- to taste

Soak black-eyed peas overnight (or at least 6 hours) with enough water to
cover peas by two inches. Drain and rinse.

Put rinsed peas in a large kettle with 6 cups hot water, bouillon cubes,
white pepper and onion salt. Bring mixture to a boil, cover, lower heat
and simmer for 45 minutes or until peas are just tender. Drains peas and
place in a large bowl; set aside.

Drain artichoke hearts, pouring marinade over peas. Chop artichoke hearts
into bite-sized pieces and toss with peas along with remaining
ingredients. Season to taste; cover and chill until serving time.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 321 Calories (kcal); 12g Total Fat; (33% calories from fat); 15g
Protein; 40g Carbohydrate; trace Cholesterol; 923mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 2273 2570 0 0 0 0 0 20195 0 758 2130706543 0

* Exported from MasterCook *


Blackberry Peach Cooler

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Fruit
Oregon Raspberry & Blackberry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups Oregon blackberries -- fresh or frozen
1 12-ounce can peach nectar
2 teaspoons lemon juice
3 tablespoons sugar -- (3 to 4 tablespoons)
16 ounces crushed ice -- (approximate)
Sparkling mineral water -- (optional)

Crush/pur�e berries and strain through a fine sieve to yield approximately


1 cup pur�e. (If berries are frozen, partially thaw before crushing.)
Combine pur�e with remaining ingredients, stir and pour into chilled
glasses. Sparkling mineral water makes a nice addition and may be added to
glasses if desired.

Description:
"Put your feet up and enjoy the lazy days of summer with this cool,
refreshing libation."
Source:
"Oregon Raspberry & Blackberry Commission"
S(Internet address):
"http://www.oregon-berries.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 120 Calories (kcal); trace Total Fat; (2% calories from fat); 1g
Protein; 31g Carbohydrate; 0mg Cholesterol; 9mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 166 0 0 0 0 0 0

* Exported from MasterCook *

Blackberry Pur�e

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Fruit Oregon Raspberry & Blackberry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Blackberries
Sugar

Place fresh or thawed whole frozen blackberries in food mill, blender, or


food processor and process until smooth. If desired, seeds may be removed
by straining through a medium sieve and using a rubber spatula to press
pulp through while scraping underside of sieve. Add sugar to taste. A good
rule of thumb for sweetening is about 2 tablespoons sugar per cup of whole
berries.

HINTS FOR USING BERRY PUR�ES


� A quick, yet elegant dessert is a scoop of vanilla ice cream or frozen
yogurt topped with hot fudge and sweetened blackberry or raspberry pur�e.

� Spoon a small pool of sweetened pur�e into the center of dessert plates,
then place a serving of pastry� be it apple tart, cheesecake, or chocolate
truffle cake� in the center; the color and flavor combinations are
fabulous.

� Highlight the colors of berry pur�es by placing sweetened blackberry and


raspberry pur�es side by side on a plate, either in bold strips, or
elegant swirls, then accenting with a serving of pastry.

� For a European flair, create an elegant lacy effect by spooning a border


of sweetened berry pur�e onto dessert plates. Then add tiny drops of
whipped cream at 1-inch intervals; run a toothpick through the cream to
draw it out into the pur�e, thereby creating a delicate pattern of swirls
and lines.

� Another trick of the European masters when garnishing a special serving


of pastry with berry pur�e is to outline a simple shape on one half of the
plate� be it a heart, crescent or free-form� with melted chocolate. You
can use a pastry bag with a very tiny tip attached, or simply pour the
melted chocolate into a plastic bag, then cut a small hole at one of the
corners. Once the chocolate has hardened, spoon enough sweetened pur�e
into the middle of the design so that it reaches the inner edges of the
chocolate without overflowing.

� Lightly toast or broil slices of angel food cake and top with a generous
squeeze of sweetened pur�e.

� To keep from diluting bowls of punch, freeze pur�e mixed with apple
juice in a ring mold or decorative ice mold and float it in the punch.

� Berry pur�es are delicious in teriyaki or sweet-and-sour sauces as well


as marinades and soups.

� Berry Butter, a delicious blending of berry pur�e and softened butter,


is a marvelous mixture to have on hand in your freezer because it goes so
well with hot rolls, French toast, waffles, muffins, breads, and much
more. Once prepared, fill a pastry tube and pipe rosettes onto a small
tray covered with parchment or plastic wrap. Freeze until solid, then
arrange in layers between plastic wrap in an airtight freezer container.
The rosettes may be stored in the freezer for several months. Remove
shortly before serving.

� For a Fruit Fondue, place pieces of fruit (thick banana slices,


strawberries, pineapple chunks, orange segments, apple and pear wedges) on
fancy toothpicks. Swirl together some plain or lemon yogurt and sweetened
berry pur�e. Surround the dipping sauce with small bowls of nuts and
coconut for dipping too. You could also use sugar cookies, or cubes of
pound cake and brownies for dipping.
� Low-Cal Twister: Pour several tablespoons of pur�e in a glass and add
sparkling water and a twist of lime.

� Jazz up your diet sodas or lemonade with a berry pur�e for a new flavor:
Colas, ginger ale, orange and lemon-lime with raspberry; lemon-lime with
blackberry.

� Midday Refresher: Try a red raspberry iced mocha. In a blender, swirl


together sweetened raspberry pur�e and light cream (half & half), with a
bit of chilled coffee and ice. Blend until the ice is very finely crushed,
then serve in a tall glass, topped with whipped cream and a fresh
raspberry garnish.

� Fireside Favorite: Stir 2 tablespoons of sweetened berry pur�e into a


mug of steaming milk or hot chocolate.

Source:
"Oregon Raspberry & Blackberry Commission"
S(Internet address):
"http://www.oregon-berries.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein;
0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0

* Exported from MasterCook *

Blackened Alaska Salmon Po Boy Sandwich

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Burgers/Sandwiches
Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 4-ounce Alaska salmon fillets or steaks (4 to 6
ounces each) -- boned and skinned
4 (6-inch) french rolls -- lightly toasted, remove some of
inside breading
1 cup shredded cabbage -- mix of green and red if possible
8 slices tomato
4 tablespoons low-fat mayonnaise
1/4 cup prepared Cajun spice
PLUS
2 tablespoon prepared Cajun spice
Oil
Salt and pepper -- to taste

Heat a heavy skillet over high heat for 15 to 20 minutes. Mix mayonnaise
with 1-2 teaspoons of Cajun spice. Taste, add salt, pepper or more Cajun
spice as necessary; hold aside.

Lightly oil both sides of the Alaska salmon steaks/fillets and sprinkle
with the remaining Cajun spice (the more you add, the hotter it becomes).

Place salmon in the hot skillet to blacken; cook 2 to 3 minutes on the


first side, turn and finish cooking. Cooking time will vary based on the
thickness of fish and the heat of pan. Spread 1 tablespoon of the
mayonnaise mixture onto each French roll. Top each with a blackened salmon
steak/fillet, 2 slices of tomato and 1/4 cup of the shredded cabbage and
serve.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 373 Calories (kcal); 11g Total Fat; (26% calories from fat); 30g
Protein; 42g Carbohydrate; 64mg Cholesterol; 1371mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 4817 3327 0 0 0 2419 0 2419 0 0

* Exported from MasterCook *

Blue Cheese Stuffing

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dressings/ Stuffings Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup crumbled blue cheese
1/2 cup walnuts -- coarsely chopped
1/8 teaspoon black pepper

Stir together all ingredients. Makes enough stuffing for 6-8 pork chops or
4 double-pocket chops. Two tablespoons equals one serving.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 77 Calories (kcal); 7g Total Fat; (75% calories from fat); 4g
Protein; 1g Carbohydrate; 6mg Cholesterol; 118mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0

* Exported from MasterCook *

Bow Tie Pasta Toss Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Rag�
Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 16-ounce package bow tie pasta -- cooked and drained
1 12-ounce jar marinated artichoke hearts -- drained and sliced
1 7-ounce jar roasted red peppers -- drained and sliced
1 2 1/4-ounce can sliced ripe olives -- drained
2 tablespoons capers
1 cup diced Provolone cheese (4 oz.)
1 18 1/4-ounce jar Rag� Pasta Toss Sauce � Herbs and Olive
Oil with Tomatoes & Garlic
1/3 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons chopped fresh basil

In a large bowl, combine all ingredients; toss to coat well. Serve


chilled.

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 403 Calories (kcal); 17g Total Fat; (38% calories from fat); 13g
Protein; 48g Carbohydrate; 11mg Cholesterol; 375mg Sodium
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4363 0 0 4281 0 1198 471 0 0 0

* Exported from MasterCook *

Bow Ties with Chicken and Cranberries

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 ounces Bow Tie pasta -- uncooked
3/4 cup dried cranberries
1/3 cup cranberry liqueur
OR
1/3 cup port wine
2 tablespoons butter or margarine
1/2 cup sliced shallots
OR
1/2 cup chopped sweet onion
1/4 cup all-purpose flour
1 teaspoon paprika
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds boneless, skinless chicken breast -- cut into 1 1/2-inch
pieces
1 1/4 cups canned low-sodium chicken broth
Chopped fresh thyme or parsley (optional)

Combine cranberries and liqueur in a small microwave-safe bowl. Cook in


microwave oven at high power 50 seconds or until hot. Let stand while
preparing pasta and chicken.

Cook pasta according to package directions. Meanwhile, melt butter in a


large, deep, nonstick skillet. Add shallots; cook over medium heat 5
minutes, stirring occasionally. Combine flour, paprika, thyme, salt and
pepper in a plastic or paper bag. Add chicken; shake to coat. Add chicken
and any remaining flour mixture to skillet; cook 5 minutes, or until
chicken is no longer pink, stirring occasionally. Add broth to skillet;
bring to a simmer, stirring occasionally. Simmer uncovered 5 to 6 minutes
or until sauce thickens slightly and chicken is cooked through.

Drain cranberries; stir into sauce. Drain pasta; return to pot. Add
chicken mixture, tossing well. Sprinkle with thyme, if desired.

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 427 Calories (kcal); 6g Total Fat; (14% calories from fat); 37g
Protein; 50g Carbohydrate; 76mg Cholesterol; 404mg Sodium
Food Exchanges: 3 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

NOTES : Variation: Add 3 cups of cut fresh asparagus (1-inch pieces) to


pasta cooking water during last 2 to 3 minutes of cooking time.
Drain pasta and asparagus; toss with chicken mixture.
Nutr. Assoc. : 310 0 2130706543 0 0 0 2130706543 0 0 0 0 1492 0 0 2314
4017 3413

* Exported from MasterCook *

Bran Microwave English Muffin Bread


Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads and Muffins Breakfast/ Brunch
Fleischmann's Yeast Microwave

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups all-purpose flour
1 1/2 cups 100% bran
2 packages Fleischmann's� Rapid Rise Yeast
2 tablespoons brown sugar
1 1/2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
Cornmeal

In large bowl, combine 3 cups flour, bran, undissolved yeast, sugar, salt
and baking soda. Heat milk and water until very warm (125 to 130�F). Stir
liquid into dry ingredients. Mix in remaining flour to make smooth batter.

Grease two 8 1/2- � 4 1/2- � 2 1/2-inch microwave-safe loaf pans; sprinkle


with cornmeal. Spoon batter into prepared pans; sprinkle tops with
additional cornmeal. To rise: cook, uncovered, on MEDIUM (50% power) for 1
minute. Let rest 10 minutes. Repeat cooking and resting until batter
doubles in size. To bake: cook one loaf at a time, on HIGH (100% power)
for 5 minutes or until top is no longer moist. Let rest 5 minutes in pan.
Remove from pan; cool on wire rack. Slice and toast to serve.

Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Loaves"

- - - - - - - - - - - - - - - - - - -

Per serving: 104 Calories (kcal); 1g Total Fat; (9% calories from fat); 4g
Protein; 21g Carbohydrate; 3mg Cholesterol; 186mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

NOTES : Regular Oven Directions: Prepare batter as directed except


increase flour to 5 cups. Grease two 8 1/2- � 4 1/2- � 2 1/2-inch
loaf pans; sprinkle with cornmeal. Spoon batter into prepared
pans; sprinkle tops with additional cornmeal. Cover; let rise in
warm, draft-free place until doubled in size, about 25 minutes.
Bake at 400�F for 25 minutes or until done. Remove from pans; cool
on wire rack.
Nutr. Assoc. : 0 2005 26366 0 0 0 0 0 0

* Exported from MasterCook *


Branding Iron Onions

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : California Egg Commission Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup flour
1 tablespoon paprika
1 teaspoon seasoned salt
1 teaspoon cayenne pepper
1 large California Fresh Egg
1/4 cup milk
1 large sweet onion -- thinly sliced

Mix flour, paprika, salt and cayenne. Separately mix egg and milk together
well. Dredge onions in flour/spice mixture, then dip in egg-milk mixture
and then toss back into flour-spice mixture. Separate into strings. Fry in
oil at 375�F. until golden brown. Drain well.

Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "

- - - - - - - - - - - - - - - - - - -

Per serving: 79 Calories (kcal); 1g Total Fat; (13% calories from fat); 3g
Protein; 14g Carbohydrate; 24mg Cholesterol; 183mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 0 3218 0 0

* Exported from MasterCook *

Broiled Dijon Pork Chops

Recipe By :
Serving Size : 2 Preparation Time :0:25
Categories : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 boneless pork top loin chops -- cut 1 1/4 to 1 1/2 inches
thick
2 tablespoons red wine vinegar
2 tablespoons vegetable oil
1 teaspoon snipped parsley
1 tablespoon Dijon-style mustard
1/4 teaspoon chopped chives
1/8 teaspoon dried tarragon leaves
Combine vinegar, oil, mustard, parsley, chives, and tarragon in small
bowl; whisk until blended. Place pork top loin chops on rack in broiler
pan so surface of meat is 4 to 5 inches from heat. Brush chops with
mustard mixture and broil 20 minutes, or to desired doneness, turning and
brushing with mustard mixture once.

Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 257 Calories (kcal); 19g Total Fat; (67% calories from fat); 19g
Protein; 1g Carbohydrate; 47mg Cholesterol; 133mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4576 0 0 3394 0 0 1484

* Exported from MasterCook *

Broiled Fish with Tangy Sweet 'n' Sour Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fish/ Seafood Main Dishes
The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup water
1/2 cup honey
1/4 cup lemon juice
OR
1/4 cup rice vinegar
1/4 cup dry white wine
1 tablespoon cornstarch
1 teaspoon garlic salt
1/2 teaspoon grated lemon peel
1 tablespoon chopped fresh cilantro, tarragon, thyme or
basil
2 pounds red snapper fillets
OR
2 pounds cod fillets

Combine all ingredients except cilantro and fish in small saucepan; cook
and stir over medium heat until mixture boils and thickens. Simmer 2
minutes. Add cilantro; mix well. Remove sauce from heat and keep warm.
Place fish on lightly oiled baking sheet. Broil 4 to 6 inches from heat
source 10 minutes per inch of thickness or until fish turns opaque and
flakes easily when tested with fork. Spoon sauce over fish to serve.

Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 189 Calories (kcal); 2g Total Fat; (7% calories from fat); 23g
Protein; 19g Carbohydrate; 42mg Cholesterol; 331mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 2130706543 0 0 0 20084 20056 1242 0 2130706543

* Exported from MasterCook *

Broiled Pork Chops with Vegetable Medley and Cinnamon Apples

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 7 ounce center cut pork chops
Salt and pepper -- to taste

VEGETABLE MEDLEY
3 cups mixed summer squash and carrots -- sliced
Cinnamon Apples -- see recipe

Sprinkle pork chops with salt and pepper. Broil 4 to 5 inches from heat
source for 8 to 10 minutes per side. Serve immediately with Vegetable
Medley and Cinnamon Apples.
____________________

Vegetable Medley: Steam 3 cups mixed sliced summer squash and carrots.
Toss with your favorite vinaigrette dressing.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 285 Calories (kcal); 14g Total Fat; (43% calories from fat); 26g
Protein; 14g Carbohydrate; 62mg Cholesterol; 88mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 9116 0 0 0 5179 0

* Exported from MasterCook *

Cinnamon Apples
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fruit Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tart green apples -- sliced into rings
1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon cinnamon

Core 2 tart green apples. Slice thinly into rings. Melt 1 tablespoon
butter in heavy skillet over medium heat. Saut� apple rings until tender,
5 to 6 minutes.

Sprinkle with 1 tablespoon brown sugar and 1 teaspoon cinnamon. Stir


gently to blend.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 66 Calories (kcal); 3g Total Fat; (38% calories from fat); trace
Protein; 11g Carbohydrate; 8mg Cholesterol; 32mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 3545 0 0 0

* Exported from MasterCook *

Butterball� Oven Stir-Fry Turkey and Vegetables

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Poultry
The Butterball Turkey Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 package Butterball� Fresh Turkey Breast Medallion
2 tablespoons vegetable oil
2 tablespoons coarse Dijon mustard
1 cup large chunks zucchini, yellow squash,
onion and red bell pepper
1 1.45 ounce envelope dry seasoning mix for potatoes

Combine oil and mustard in large bowl. Add turkey and vegetables; mix to
coat. Sprinkle with seasoning mix; stir to coat. Place turkey and
vegetables onto 10 � 15 inch baking pan; bake in 450�F oven for 15
minutes, stirring once.

Cuisine:
"Asian"
Source:
"The Butterball Turkey Company"
S(Internet address):
"http://www.butterball.com/"
Copyright:
"� 1998 Butterball Turkey Company"
T(Bake:):
"0:15"

- - - - - - - - - - - - - - - - - - -

Per serving: 639 Calories (kcal); 31g Total Fat; (45% calories from fat); 83g
Protein; 1g Carbohydrate; 245mg Cholesterol; 286mg Sodium
Food Exchanges: 0 Grain(Starch); 11 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5335 0 20040 5663 27158

* Exported from MasterCook *

Caesar Chicken Sandwich

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Burgers/Sandwiches Fleischmann's Yeast
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 tablespoons all-purpose flour
1/2 teaspoon ground black pepper
4 chicken breast halves -- boneless
Natural olive oil no stick cooking spray
6 tablespoons lemon juice
4 cloves garlic -- minced
4 teaspoons Worcestershire sauce
Dash hot pepper sauce
2 tablespoons walnuts -- toasted and chopped
4 teaspoons grated Parmesan cheese
4 Hearty Wheat Sandwich Rolls -- sliced lengthwise
4 Romaine lettuce leaves

Combine flour and pepper. Coat chicken with flour mixture, shaking off
excess.

Spray a 10-inch skillet with cooking spray for 2 seconds; over medium
heat, lightly brown chicken on both sides. Combine lemon juice, garlic,
Worcestershire and hot pepper sauce; pour over chicken. Cover; simmer for
15 minutes or until chicken is done. Sprinkle walnuts and cheese over
chicken.
Arrange lettuce on Hearty Wheat Sandwich Rolls; top with chicken. Serve
immediately.

Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"4 Sandwiches"

- - - - - - - - - - - - - - - - - - -

Per serving: 484 Calories (kcal); 10g Total Fat; (18% calories from fat); 40g
Protein; 62g Carbohydrate; 101mg Cholesterol; 648mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 2313 26015 0 3507 0 0 0 0 0 0

* Exported from MasterCook *

Hearty Wheat Sandwich Rolls

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads and Muffins Burgers/Sandwiches
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/4 cups all-purpose flour (1 1/4 to 1 3/4 cups)
1 package Fleischmann's� Rapid Rise Yeast
1 teaspoon salt
1 1/2 cups water
1 cup 100% bran
2 tablespoons margarine -- softened
1 tablespoon honey
1 1/2 cups whole wheat flour
Cooking spray
1 egg -- lightly beaten
Grated Parmesan cheese -- optional

In large bowl, mix 1 cup all-purpose flour, undissolved yeast and salt.
Heat water, bran, margarine and honey until very warm (125� to 130�F);
stir into dry ingredients. Mix in whole wheat flour and enough remaining
all-purpose flour to make soft dough. On lightly floured surface, knead
until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured
surface 10 minutes.

Divide dough into 6 equal pieces. Roll each to 4 � 6-inch oval. Roll up
tightly from short ends. Pinch seams to seal; taper ends. Place rolls,
seam-sides down, on large baking sheet sprayed with cooking spray. Spray
rolls with cooking spray. Cover; let rise in warm, draft-free place until
doubled in size, about 20 to 30 minutes.

With sharp knife, make 3 diagonal slashes, 1/4-inch deep, on each roll.
Brush with egg and sprinkle with cheese, if desired. Bake at 400�F for 20
minutes or until done. Remove from sheet; cool on wire rack.

Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"6 Rolls"
T(Baking Time):
"0:20"

- - - - - - - - - - - - - - - - - - -

Per serving: 285 Calories (kcal); 6g Total Fat; (17% calories from fat); 10g
Protein; 53g Carbohydrate; 31mg Cholesterol; 490mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 14 26366 0 0 2005 0 0 0 5440 0 0

* Exported from MasterCook *

Cajun Chops

Recipe By :
Serving Size : 4 Preparation Time :0:05
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 boneless pork chops -- 1/2-inch thick
1 tablespoon paprika
1 teaspoon seasoned salt
1 teaspoon rubbed sage
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 teaspoons butter

Trim fat from chops if needed, pat dry. Combine seasonings; coat chops
with seasoning mixture on both sides. Heat butter over high heat just
until it starts to brown. Put chops in pan, reduce heat to medium. Fry on
both sides until dark brown, a total of 6-8 minutes.

Cuisine:
"Cajun"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:10"

- - - - - - - - - - - - - - - - - - -
Per serving: 181 Calories (kcal); 9g Total Fat; (46% calories from fat); 22g
Protein; 2g Carbohydrate; 72mg Cholesterol; 400mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5789 0 0 1302 0 0 0 0

* Exported from MasterCook *

Cajun Pork Roast

Recipe By :
Serving Size : 6 Preparation Time :1:20
Categories : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds boneless pork loin roast
3 tablespoons paprika
1/2 tablespoon red pepper (cayenne)
1 tablespoon garlic powder
2 teaspoons oregano
2 teaspoons thyme
1/2 teaspoon salt
1/2 teaspoon white pepper -- ground
1/2 teaspoon cumin
1/4 teaspoon nutmeg

Combine all seasonings and rub well over all surfaces of roast. Place
roast in shallow pan and roast in 350�F oven for about an hour, until
internal temperature is 155 - 160�F. Remove from oven, let rest 5 - 10
minutes before slicing.

Cuisine:
"Cajun"
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 149 Calories (kcal); 6g Total Fat; (35% calories from fat); 20g
Protein; 4g Carbohydrate; 47mg Cholesterol; 219mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4575 0 272 0 0 0 0 0 0 0

* Exported from MasterCook *

Cajun Turkey Pockets


Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Burgers/Sandwiches Fleischmann's Yeast
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/4 cups warm water (105� to 115�F)
2 packages Fleischmann's� Active Dry Yeast
1 tablespoon butter or margarine -- softened
1 tablespoon sugar
1 teaspoon salt
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)

FILLING
1 tablespoon butter
1 teaspoon garlic chips
2 tablespoons flour
1 14 1/2-ounce can stewed tomatoes
1 4-ounce jar sliced pimientos -- well drained
1 tablespoon green bell pepper
1/2 teaspoon thyme
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper
1 1/2 pounds cooked turkey or chicken -- cubed

Place warm water in large warm bowl. Sprinkle in yeast; stir until
dissolved. Add butter, sugar, salt and 1 cup all-purpose flour; beat until
smooth. Stir in enough additional flour to make soft dough. Knead on
lightly floured surface until smooth and elastic, about 4 minutes. Place
in greased bowl, turning to grease top. Cover; let rise in warm,
draft-free place until doubled in size, about 25 minutes.

While dough rises, prepare filling; In large skillet over medium heat,
melt butter with garlic chips. Stir in flour, stewed tomatoes, sliced
pimientos, green bell peppers, thyme, celery salt and cayenne pepper;
simmer 5 to 7 minutes. Stir in cubed, cooked turkey or chicken. Remove
from heat. Reserve.

Punch dough down. On generously floured surface, roll dough to 18 �


12-inch rectangle; cut into 6 (6-inch) squares. Place about 2/3 cup
filling on center of each square. Bring points together over filling;
pinch and twist to seal points, then pinch corners. Place on greased
baking sheet; cover. Place large shallow pan on counter; half-filled with
boiling water. Place baking sheet over pan; let dough rise 15 minutes.

Punch dough down. On generously floured surface, roll dough to 18 �


12-inch rectangle; cut into 6 (6-inch) squares. Place about 2/3 cup
filling on center of each square. Bring points together over filling;
pinch and twist to seal points, then pinch corners. Place on greased
baking sheet; cover. Place large shallow pan on counter; half-filled with
boiling water. Place baking sheet over pan; let dough rise 15 minutes.

Bake at 375�F for 25 minutes or until lightly browned. Cool slightly;


serve warm.

Cuisine:
"Cajun"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
T(Baking Time):
"0:25"

- - - - - - - - - - - - - - - - - - -

Per serving: 542 Calories (kcal); 11g Total Fat; (17% calories from fat); 43g
Protein; 67g Carbohydrate; 97mg Cholesterol; 631mg Sodium
Food Exchanges: 4 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 5472 26366 0 0 0 14 0 0 0 20130 0 0 1124 0 0 0 0 2848

* Exported from MasterCook *

Cajun-Style Alaska Salmon

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup butter
2 tablespoons Cajun blackened seasoning mix
1 tablespoon minced garlic
1/2 cup vermouth
1/4 cup finely chopped pecans
OR
1/4 cup walnuts
4 4-ounce Alaska salmon fillets (4 to 6 ounces each)
Lemon wedges

Melt butter in large skillet over medium-high heat. Stir in Cajun


seasoning and garlic. Cook for 2 minutes, stirring constantly. Add
vermouth. Cook for 3 minutes, stirring constantly. Add Alaska salmon
fillets or steaks. Cook for 10 minutes per inch of thickness, measured at
thickest part, or until fish just flakes when tested with a fork. Squeeze
lemon over salmon and serve immediately.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 378 Calories (kcal); 25g Total Fat; (64% calories from fat); 24g
Protein; 7g Carbohydrate; 100mg Cholesterol; 563mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 2419 0 0 20148 0 2130706543 3404 3904

* Exported from MasterCook *

Canadian-Style Bacon Pitas

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Burgers/Sandwiches Main Dishes
Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 pound Canadian-style bacon
1 cup sliced broccoli
1 cup sliced cauliflower
1 cup sliced celery
1 cup sliced fresh mushrooms
1/2 cup sliced green onion
1/4 teaspoon dried summer savory
4 pita bread rounds -- halved
1/3 cup shredded Cheddar cheese

Slice Canadian-style bacon into 24 slices 1/4-inch thick each. Place on


rack in broiler pan. Broil 5 inches from heat for 6-8 minutes turning
once.

Meanwhile cook broccoli, cauliflower and celery in boiling salted water 2


minutes; drain thoroughly. Stir in mushrooms, green onion and summer
savory.

Place 3 slices Canadian-style bacon in each pita bread half. Spoon an


equal amount of vegetable mixture into each bread half, sprinkle each with
2 teaspoons cheese. Place sandwich halves on baking sheet cover tightly
with aluminum foil. Bake at 350�F for 5-10 minutes or until heated
through.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:15"

- - - - - - - - - - - - - - - - - - -

Per serving: 361 Calories (kcal); 10g Total Fat; (25% calories from fat); 27g
Protein; 40g Carbohydrate; 52mg Cholesterol; 1620mg Sodium
Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 243 206 268 0 0 20030 1336 0 0


* Exported from MasterCook *

Carolina Barbecue

Recipe By :
Serving Size : 20 Preparation Time :2:30
Categories : Barbecue Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 5-pound Armour Boston Butt roast
2 teaspoons vegetable oil
1 1/2 cups water
1 8-ounce can tomato sauce
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup brown sugar
1 teaspoon celery seeds
1 teaspoon chili powder
Dash hot pepper sauce
Salt and pepper -- to taste

Randomly pierce the surface of the roast with a sharp knife. In a Dutch
oven, brown roast on all sides in hot oil. In a mixing bowl, combine
remaining ingredients and mix well. Pour sauce over roast and bring to
boil. Reduce heat, cover and simmer 2 hours or until pork is fork-tender.
Baste roast with sauce during cooking time. Remove pork from pan cool
slightly and slice or chop to serve.

Cuisine:
"Cajun"
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 186 Calories (kcal); 11g Total Fat; (55% calories from fat); 17g
Protein; 3g Carbohydrate; 56mg Cholesterol; 151mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4580 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Carolina Cole Slaw

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Nat. Pork Producers Council Salads
Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large head cabbage (about 3 pounds) -- cored
1 pound pared and shredded carrots
1 chopped green bell pepper
1 chopped sweet onion
2/3 cup vegetable oil
1 cup cider vinegar
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon dry mustard
1 cup sugar

Shred cabbage into a large bowl; toss with shredded carrots, green bell
pepper and sweet onion.

In saucepan bring to boil vegetable oil, cider vinegar, celery seed, salt,
dry mustard, and sugar; stir to dissolve sugar. Let cool slightly and then
pour over cabbage mixture while still warm. Stir thoroughly, cover and
refrigerate overnight.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 215 Calories (kcal); 12g Total Fat; (49% calories from fat); 2g
Protein; 27g Carbohydrate; 0mg Cholesterol; 204mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat;
1 Other Carbohydrates

Nutr. Assoc. : 2416 4921 0 0 0 0 20209 0 0 0

* Exported from MasterCook *

Carrot-Lime Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Nat. Pork Producers Council Salads
Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 large carrots
6 radishes
2 tablespoons soy sauce
2 tablespoons fresh lime juice
1/2 teaspoon sesame oil
1/4 teaspoon sugar
1 teaspoon sesame seeds

Pare and shred the carrots and thinly slice radishes. Place together in
medium serving bowl. Stir together soy sauce, lime juice, sesame oil and
sugar. Pour dressing over carrots and radishes; toss to coat. Let flavors
blend for 1-2 hours at room temperature or cover and refrigerate
overnight.

Before serving, sprinkle with sesame seed.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 49 Calories (kcal); 1g Total Fat; (18% calories from fat); 1g
Protein; 9g Carbohydrate; 0mg Cholesterol; 541mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Carrot-Pineapple Slaw

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Nat. Pork Producers Council Salads
Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups shredded carrots
2 cups shredded cabbage
1 16-ounce can crushed pineapple -- drained (reserve juice)
1/2 cup chopped walnuts
1/2 cup mayonnaise
2 tablespoons sugar
2 tablespoons cider vinegar
1/2 teaspoon ground black pepper

In large bowl, toss together carrots, cabbage, pineapple and walnuts. In


small bowl, stir together remaining ingredients including the reserved
pineapple juice. Pour dressing over slaw; toss gently. Cover and
refrigerate 2-24 hours.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 224 Calories (kcal); 16g Total Fat; (60% calories from fat); 3g
Protein; 20g Carbohydrate; 5mg Cholesterol; 103mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Cashew Chicken

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Poultry
Sue Bee Honey

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless chicken -- cut into 1-inch strips
3/4 cup orange juice
1/3 cup Sue Bee Honey
1/4 cup soy sauce
1 tablespoon cornstarch
1 teaspoon ground ginger
1 teaspoon garlic salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
4 green onions -- cut-up
3 large carrots -- cleaned and sliced
2 celery stalks -- sliced
1 cup cashews
Hot cooked rice

Combine juice, soy sauce, honey, cornstarch and seasonings.

Heat 1 tablespoon oil until it begins to smoke. Stir-fry vegetables for


several minutes until the onions become fragrant. Set aside.

Remove from skillet, heat another tablespoon of oil until smoking and
stir-fry chicken strips until browned and tender.

Add cooked vegetables, cashews and sauce mix. Continue cooking until sauce
bubbles and thickens. Serve over hot rice.

Makes 4-6 servings

Cuisine:
"Asian"
Source:
"Sue Bee Honey"
S(Internet address):
"http://www.suebee.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 357 Calories (kcal); 16g Total Fat; (40% calories from fat); 23g
Protein; 33g Carbohydrate; 44mg Cholesterol; 1110mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 1
Other Carbohydrates
Nutr. Assoc. : 26035 0 731 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Cashew Pork

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 4 ounce boneless loin chops -- 1 1/4-inch thick
2 teaspoons olive oil
3/4 cup salted cashew nuts
1 garlic clove -- minced
1/2 teaspoon grated fresh ginger root
2/3 cup chicken broth
1 tablespoon snipped parsley

Oil skillet with 1 teaspoon of the olive oil. Over medium heat, cook chops
6 minutes. Turn over and cook 7-9 minutes more or until desired doneness
(slightly pink in center).

Remove meat from skillet; keep warm.

Meanwhile, using food processor or blender, process or blend 1/2 cup of


the cashews until finely ground; set aside.

Add remaining olive oil to hot skillet. Add the garlic, ginger root and
red pepper. Cook and stir about 15 seconds. Stir in ground cashews. Slowly
add chicken broth, stirring until well blended. Stir in parsley. Serve
sauce with pork. Sprinkle remaining cashews on each serving.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 320 Calories (kcal); 21g Total Fat; (58% calories from fat); 26g
Protein; 7g Carbohydrate; 67mg Cholesterol; 184mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 5788 0 2505 0 20083 0 3394

* Exported from MasterCook *

Cheddar 'n Cracked Pepper Bread


Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers/Snacks Breads and Muffins
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups bread flour
1 package Fleischmann's� Rapid Rise yeast
1 teaspoon salt
2/3 cup margarine or butter -- softened
1/2 cup water
1/2 cup milk
2 eggs
1 cup (4 ounces) shredded Cheddar cheese
1/2 teaspoon coarse ground or freshly cracked pepper
Margarine or butter -- softened

Mix 1 cup flour, the yeast (dry) and salt. Heat margarine, water and milk
until very warm (125 to 130�F). Add to flour mixture; beat on low speed
until moistened, scraping bowl constantly. Beat on medium speed 2 minutes,
scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat on medium
speed 1 minute, scraping bowl occasionally. Stir in cheese, pepper and
remaining flour until smooth. Scrape batter from side of bowl. Cover and
let rest 10 minutes.

Generously grease 2-quart casserole or loaf pan, 9 � 5 � 3 inches. Stir


down batter by beating about 25 strokes. Spread evenly in casserole.
Cover; let rise 30 to 45 minutes or until double.

Heat oven to 375�. Place loaf on low rack so that top of casserole is in
center of oven. Bake 40 to 45 minutes or until loaf is brown and sounds
hollow when tapped. Immediately remove from casserole to wire rack. Brush
top of loaf with margarine. Serve warm or cool; cut into wedges with
serrated knife.
____________________

Variations

Garlic Casserole Bread:


Omit Cheddar cheese and pepper. Stir in 1 clove garlic, crushed or finely
chopped, with final addition of flour. Sprinkle top of loaf with grated
Parmesan or Romano cheese before baking.

Herbed Casserole Bread:


Omit Cheddar cheese and pepper. Stir in 1 tablespoon dried parsley, 1/2
teaspoon dried oregano and 1/2 teaspoon dried basil with final addition of
flour.

Taco Casserole Bread:


Omit Cheddar cheese and pepper. Substitute 1/2 cup cornmeal for 1/2 cup of
final addition of flour. Stir in 1 cup shredded hot pepper cheese (4
ounces) and 2 to 4 tablespoons chopped green chilies, very well drained,
with final addition of flour. Sprinkle top of loaf with cornmeal before
baking.

Cuisine:
"Cajun"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"

- - - - - - - - - - - - - - - - - - -

Per serving: 271 Calories (kcal); 15g Total Fat; (49% calories from fat); 8g
Protein; 26g Carbohydrate; 42mg Cholesterol; 370mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 26366 0 4098 0 0 0 4922 20070 4098

* Exported from MasterCook *

Cheddar Cheese and Mustard Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers/Snacks Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 1/2 cups all purpose flour (3 1/2 to 4 cups)
1 cup whole wheat flour
1 package Fleischmann's� Quick-Rise Instant Yeast
1 1/4 cups grated Cheddar cheese
1 teaspoon salt
1 cup milk
3/4 cup water
2 tablespoons hot sweet or Dijon mustard

In large bowl, combine 3 cups all-purpose flour, whole wheat flour, yeast,
1 cup cheese and salt. Heat milk, water and mustard until hot to touch
(125�F); stir into dry mixture. Mix in enough reserved flour to make soft
dough. Knead on floured surface until smooth, 8-10 minutes. Cover; let
rest 10 minutes.

Divide dough into 3 equal pieces; roll each to 24-inch rope. Braid ropes;
place on greased baking sheet. Form into a circle; pinch ends to seal.
Sprinkle with remaining cheese. Cover; let rise until doubled in size,
about 30-40 minutes.

Bake at (375�F) for 40 minutes or until done; cool on wire rack.

Cuisine:
"Cajun"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Wreath"
T(Baking Time):
"0:40"

- - - - - - - - - - - - - - - - - - -

Per serving: 230 Calories (kcal); 5g Total Fat; (20% calories from fat); 9g
Protein; 37g Carbohydrate; 15mg Cholesterol; 294mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 14 0 26366 0 0 0 0 20040

* Exported from MasterCook *

Cheery Cherry Chicken Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cherry Marketing Institute Main Dishes
Poultry Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups cubed cooked chicken
1/2 cup dried tart cherries
1/4 cup chopped walnuts
3 green onions -- sliced
1/2 cup mayonnaise
1/4 cup plain yogurt
1 tablespoon lemon juice
1/2 teaspoon dried oregano
Freshly ground black pepper -- to taste
Lettuce leaves

In a large bowl, combine chicken, cherries, walnuts and onions; mix well.
In a small bowl, combine mayonnaise, yogurt, lemon juice, oregano and
pepper; pour over chicken mixture. Mix gently. Refrigerate, covered, 1 to
2 hours. Serve on lettuce. Garnish with chopped fresh parsley, if desired.

Description:
"A new twist on an old standby."
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 220 Calories (kcal); 16g Total Fat; (62% calories from fat); 13g
Protein; 9g Carbohydrate; 36mg Cholesterol; 111mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 2805 26525 0 3585 0 0 0 0 0 810

* Exported from MasterCook *

Cheese Loaf with Sesame Top

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads and Muffins Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 cups all-purpose flour (6 to 6 1/2 cups)
2 tablespoons sugar
1/2 teaspoon salt
2 packages Fleischmann's� Rapid Rise Yeast
1 cup water
1 11-ounce can Cheddar cheese soup/sauce
2 cups shredded sharp Cheddar cheese (1/2 pound)
1 egg white with 1 tablespoon water
Sesame seeds

In large bowl, combine 1 1/2 cups flour, sugar, salt and undissolved
yeast. Heat water and soup/sauce until very warm (125 to 130�F); stir into
dry ingredients. Stir in enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8


minutes. Cover; let rest 10 minutes.

On lightly floured surface, knead in cheese. Divide dough in half. Divide


one half into 3 equal pieces; roll each to 14-inch rope. Braid ropes;
pinch ends to seal. Place in greased 8 1/2- � 4 1/2-inch loaf pan. Repeat
to make second loaf. Cover, let rise in warm, draft-free place until
doubled in size, about 25 to 40 minutes.

Brush loaves with egg white mixture; sprinkle with sesame seed. Bake at
375�F for 30 to 35 minutes or until done. Remove from pans; cool on wire
rack.

Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Loaves"

- - - - - - - - - - - - - - - - - - -

Per serving: 166 Calories (kcal); 4g Total Fat; (21% calories from fat); 6g
Protein; 26g Carbohydrate; 11mg Cholesterol; 157mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 14 0 0 26366 0 2541 26017 3231 1357


* Exported from MasterCook *

Cherry Delight

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers/Snacks Cherry Marketing Institute
Desserts Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 21-ounce can cherry filling and topping
1 16-ounce container low-fat cottage cheese
1/2 cup slivered almonds
1/2 teaspoon almond extract -- or to taste
1 cup frozen whipped topping -- thawed
Fresh mint leaves

In a large mixing bowl, combine cherry filling, cottage cheese, almonds


and almond extract; mix well. Fold in whipped topping. Let chill until
ready to serve. Garnish with mint leaves, if desired. Serve as a salad,
dessert or snack.

Serving size: 1/2 cup

Description:
"Colorful addition to potluck suppers."
Cuisine:
"Cajun"
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 168 Calories (kcal); 6g Total Fat; (32% calories from fat); 7g
Protein; 22g Carbohydrate; 2mg Cholesterol; 192mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other
Carbohydrates

Nutr. Assoc. : 2555 4047 0 0 3452 0

* Exported from MasterCook *

Cherry Sangria

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beverages Cherry Marketing Institute

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 32-ounce bottle cherry juice blend (32 to 40-ounce bottle)
1 6-ounce jar maraschino cherries -- undrained
1/2 cup orange juice
2 tablespoons lemon juice
1 orange -- thinly sliced
1 lemon -- thinly sliced
2 10-ounce bottles club soda or lemon-lime carbonated
beverage (10 or 12-ounce bottles) -- chilled

In a large pitcher, combine cherry juice blend, maraschino cherries with


their liquid, orange juice and lemon juice; mix well. Add orange and lemon
slices. Refrigerate, covered, 2 to 3 hours.

Before serving, add club soda; stir gently. Serve over ice cubes in tall
glasses. Garnish with additional maraschino cherries and orange slices, if
desired.

Description:
"A refreshing nonalcoholic drink."
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
Yield:
"2 quarts"

- - - - - - - - - - - - - - - - - - -

Per serving: 202 Calories (kcal); trace Total Fat; (0% calories from fat); 1g
Protein; 51g Carbohydrate; 0mg Cholesterol; 62mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 0 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 20176 4097 0 0 0 0 394 0

* Exported from MasterCook *

Cherry Slush

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Beverages Cherry Marketing Institute

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups cherry juice blend
OR
2 cups water
1 cup granulated sugar
2 cups frozen unsweetened tart cherries
1 6-ounce can frozen orange juice concentrate -- thawed, undiluted
2 tablespoons lemon juice
1 2-liter bottle lemon-lime carbonated beverage -- chilled
In a medium saucepan, combine cherry juice blend and sugar. Cook over
medium heat, stirring frequently, until sugar dissolves and mixture boils.
Reduce heat; simmer 3 minutes. Remove from heat.

In electric blender or food processor container, combine cherries, orange


juice concentrate and lemon juice. Blend 1 minute, or until cherries are
pur�ed. In a 6-cup freezer container, combine cherry mixture and sugar
mixture; mix well. Cover tightly; freeze 5 hours or overnight.

Remove cherry mixture from freezer 30 minutes before serving. Put 1/4 cup
slush in each glass; add 1/2 cup carbonated beverage to each glass. Serve
immediately. Freeze remaining slush for later use.

Serving size: 3/4 cup

Description:
"Quench your thirst with an icy sparkler."
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 127 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 33g Carbohydrate; 0mg Cholesterol; 16mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 1/2
Other Carbohydrates

NOTES : 1 16-ounce can unsweetened tart cherries, drained, can be


substituted for frozen cherries.
Nutr. Assoc. : 2130706543 0 0 0 905261 0 0 804

* Exported from MasterCook *

Chicken and Pasta Puttanesca

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon olive oil
OR
1 tablespoon vegetable oil
3 cloves garlic -- minced
1 27 1/2-ounce jar Rag� Light Pasta Sauce � Tomato and Herb
1/2 cup sliced pitted ripe olives
1/4 cup dry white wine
OR
1/4 cup reduced-sodium chicken broth
1 tablespoon capers (optional)
1/2 teaspoon crushed dried red pepper
2 cups chopped cooked chicken
8 ounces spaghetti or thin spaghetti -- uncooked
Grated Parmesan cheese (optional)

In medium saucepan over medium heat, heat oil; add garlic. Cook 1 minute,
stirring constantly.

Stir in pasta sauce, olives, wine, capers and red pepper. Heat to boiling;
reduce heat. Simmer 10 minutes, uncovered; stir in chicken.

Meanwhile, cook pasta according to package directions; drain. Toss hot


pasta and sauce; sprinkle with cheese, if desired.

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 238 Calories (kcal); 5g Total Fat; (18% calories from fat); 16g
Protein; 31g Carbohydrate; 30mg Cholesterol; 428mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 986 0 2130706543 0 1508 2678 1638 0 2130706543 2478 3002
2805 1405 0

* Exported from MasterCook *

Chicken and Salsa Wraps

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Lawry's Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 medium tomatoes -- chopped
1 4-ounce can diced green chiles -- see notes*
1/3 cup sliced green onions -- including tops
1 tablespoon chopped fresh cilantro (optional)
1 teaspoon vegetable oil
3/4 pound boneless, skinless chicken breasts -- cut into 1-inch
cubes
2 tablespoons water
1 1-ounce package Lawry's Taco Spices and Seasonings
8 large flour tortillas (burrito size) -- warmed to soften
OR
12 small flour tortillas (fajita or soft taco size) -- warmed to
soften

In large bowl, combine tomatoes, chiles, green onions and cilantro; set
aside. In large skillet, heat oil over medium-high heat; add chicken then
cook about 2 minutes. Add water and Taco Spices & Seasoning; continue to
cook until chicken is cooked through. Mix in tomato salsa mixture to
skillet of seasoned chicken. Place 1/2 or 1/3-cup filling on each
tortilla; roll up and wrap in plastic wrap. Refrigerate until ready to
serve or transport to picnic.

Makes 8 large wraps OR 12 small wraps

Description:
"A great idea for a 'wrap' party, take along picnic or light meal!"
Source:
"Lawry's"
S(Internet address):
"http://www.lawrys.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 312 Calories (kcal); 7g Total Fat; (20% calories from fat); 17g
Protein; 45g Carbohydrate; 26mg Cholesterol; 604mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates

NOTES : Fillings may be prepared the night before, then wrapped in


tortillas the next day or at the picnic!

* For more mild version, use 2 tablespoons green chiles instead of


whole can.

Nutr. Assoc. : 5296 3577 20030 383 0 9208 0 5242 2004 0 2130706543

* Exported from MasterCook *

Chicken Broccoli Bake

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds boneless chicken breast -- cut into 1" cubes
1 tablespoon vegetable oil
3 cups fresh broccoli florets
1 jar Chicken Tonight Cooking Sauce for Chicken
� Country French
2 tablespoons chopped fresh parsley
1 1/2 cups shredded Cheddar cheese
1 1/2 cups fresh bread crumbs
2 tablespoons melted margarine

Preheat oven to 350 degrees F.

In a large skillet, thoroughly brown chicken in vegetable oil; drain fat.


In a medium saucepan, lightly steam broccoli about 3 minutes; drain
thoroughly and set aside. Add sauce and parsley to chicken in skillet.
Spoon chicken mixture evenly in an 8 � 12-inch baking dish. Top with
broccoli and Cheddar cheese. Sprinkle with bread crumbs. Drizzle evenly
with melted margarine. Bake, uncovered, 35 to 40 minutes or until crumbs
are golden brown.

Serves 6-8.

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 272 Calories (kcal); 27g Total Fat; (64% calories from fat); 26g
Protein; 7g Carbohydrate; 76mg Cholesterol; 371mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 9208 0 2358 459 0 0 0 4098

* Exported from MasterCook *

Chicken Dijon Potato Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers/Snacks Poultry
Rag� Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds medium red potatoes -- quartered
1 1/2 cups fresh green beans -- trimmed and cut
1 cup Chicken Tonight Light Cooking Sauce for
Chicken � Honey Mustard
2 tablespoons olive oil
3 tablespoons wine vinegar
2 tablespoons minced fresh parsley
1 tablespoon Dijon mustard
Salt and pepper -- to taste
2 cups cooked cubed chicken
1 medium red bell pepper -- diced

In a large saucepan, boil potatoes in enough boiling water to cover until


potatoes are tender, about 20 minutes. Drain and set aside. Briefly cook
green beans in boiling water about 2 minutes. Drain and rinse under cold
water.

To prepare dressing, combine sauce, oil, vinegar, parsley, mustard, salt


and pepper. Stir to mix thoroughly. Place potatoes, green beans, cooked
chicken and red bell pepper in a large bowl. Add dressing; toss to coat
well. Serve chilled.

Cuisine:
"Cajun"
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 186 Calories (kcal); 5g Total Fat; (25% calories from fat); 13g
Protein; 21g Carbohydrate; 30mg Cholesterol; 163mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 4716 3568 463 0 0 0 0 0 2805 0

* Exported from MasterCook *

Chicken Pot Pie Lasagne

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 pieces Lasagne -- uncooked
1 pound boneless, skinless chicken breasts -- diced
3 cups sliced fresh mushrooms
1 cup thinly sliced carrots
1/2 cup sliced spring onions
1 cup frozen green peas -- thawed and well drained
1 teaspoon ground thyme
1/2 teaspoon salt
1/2 cup all-purpose flour
3 1/2 cups skim milk
1/2 cup dry sherry
1/4 teaspoon ground red pepper (cayenne)
1 15-ounce carton low-fat Ricotta cheese
1 1/2 cups grated part-skim Mozzarella cheese -- divided
1/2 cup grated reduced-fat Swiss cheese

Prepare pasta according to package directions. Spray a Dutch oven or large


skillet with cooking spray; place over medium-high heat until hot. Add
chicken and saut� 4 minutes or until cooked through. Drain well and set
aside. Recoat Dutch oven with cooking spray and place over medium-high
heat until hot. Add mushrooms, carrots and onions; saut� 6 minutes. Set
aside.

Place flour in a medium saucepan. Gradually add milk, stirring with a wire
whisk until blended; stir in sherry. Bring to a boil over medium heat and
cook for 5 minutes or until thickened, stirring constantly. Stir in salt
and red pepper. Reserve one cup of sauce and set aside.

In a bowl, combine Ricotta cheese, 1 cup Mozzarella cheese and Swiss


cheese.

Preheat oven to 350�F. Spread 1 cup of the sauce over the bottom of a 13 �
9 � 2-inch pan. Arrange 4 pieces of the lasagne (3 lengthwise, 1
widthwise) over the sauce. Top with half of Ricotta cheese mixture, half
of chicken mixture and half of remaining sauce mixture. Repeat layers,
ending with 4 pieces of lasagne. Spread reserved 1 cup of sauce over the
last complete layer of lasagne, being sure to cover the lasagne
completely.

Cover lasagne with foil and bake 1 hour. Uncover lasagne, sprinkle
remaining 1/2 cup Mozzarella cheese on top and bake an additional 5
minutes uncovered. Re-cover and let stand 15 minutes before serving.

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 302 Calories (kcal); 6g Total Fat; (17% calories from fat); 30g
Protein; 28g Carbohydrate; 56mg Cholesterol; 506mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 306 26034 0 0 902684 0 0 0 0 0 0 4713 25052 921 5233

* Exported from MasterCook *

Chicken Ratatouille Pasta

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons olive oil
OR
2 tablespoons vegetable oil
3/4 pound boneless, skinless chicken breasts -- cut into 1/2" inch
pieces
1 cup green pepper strips
1 1/2 cups diced eggplant
1 1/2 cups thinly sliced zucchini
1 27 1/2-ounce jar Rag� Light Pasta Sauce � Tomato and Herb
3 cups penne rigate or mostaccioli (8 oz. ) -- uncooked
Grated Parmesan cheese (optional)

In large saucepan over medium-high heat, heat oil; add chicken and green
pepper. Cook, stirring frequently, until chicken is no longer pink.

Add eggplant and zucchini; cook 3 minutes, stirring frequently, or until


vegetables are tender.

Stir in pasta sauce; heat to boiling. Reduce heat; simmer, uncovered, 10


minutes or until chicken is thoroughly cooked.
Meanwhile, cook pasta according to package directions; drain. Spoon sauce
over hot pasta; sprinkle with Parmesan cheese, if desired.

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 246 Calories (kcal); 4g Total Fat; (16% calories from fat); 16g
Protein; 35g Carbohydrate; 25mg Cholesterol; 333mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 2130706543 2314 302 3234 5663 1508 323 0

* Exported from MasterCook *

Chicken Tortellini Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Rag�
Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups Chicken Tonight Cooking Sauce for Chicken
� Cacciatore
3 tablespoons olive oil
2 tablespoons wine vinegar
2 tablespoons chopped fresh parsley
1 tablespoon minced fresh basil
Salt and pepper to taste
3 cups fresh broccoli florets
1 16-ounce package fresh or frozen cheese tortellini -- cooked and
drained
1 medium red bell pepper -- diced
3/4 cup diced Provolone cheese
2 cups cooked, cubed chicken

To prepare dressing, thoroughly combine sauce, olive oil, vinegar,


parsley, basil, salt and pepper in a small bowl; set aside.

In a medium saucepan, lightly cook broccoli in boiling water, about 3


minutes. Drain and rinse under cold water. In a large bowl, combine
broccoli, tortellini, red bell pepper, Provolone cheese and cooked
chicken. Add dressing; toss to coat well. Serve chilled.

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -
Per serving: 343 Calories (kcal); 14g Total Fat; (36% calories from fat); 24g
Protein; 29g Carbohydrate; 77mg Cholesterol; 561mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 457 0 0 0 0 0 2358 25005 0 1198 2805

* Exported from MasterCook *

Chicken Vegetable Stir-Fry

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless chicken breasts -- thinly sliced
1 clove garlic -- minced
1 tablespoon vegetable oil
1 16-ounce package frozen oriental-style vegetables
1 jar Chicken Tonight Light Cooking Sauce for
Chicken � Honey Mustard
1/4 cup low-sodium soy sauce
1 teaspoon grated fresh ginger
OR
1/4 teaspoon dry ginger
1 teaspoon hoisin sauce
Hot cooked rice
Toasted sesame seeds

In a large skillet, stir-fry chicken and garlic in hot vegetable oil about
10 minutes. Add vegetables, stir and cook 5-8 minutes or until vegetables
are tender-crisp. Add sauce, soy sauce, ginger and hoisin sauce. Stir to
mix well. Simmer covered, 5 minutes or until heated through. Serve over
rice; sprinkle with sesame seeds.

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 149 Calories (kcal); 3g Total Fat; (20% calories from fat); 20g
Protein; 8g Carbohydrate; 44mg Cholesterol; 556mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2313 0 0 360 463 0 2130706543 0 631 0 0 0

* Exported from MasterCook *


Chicken with Chive Dumplings

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 pounds chicken parts
2 tablespoons vegetable oil
2 cups frozen pearl onions
2 cloves garlic -- minced
1 10-ounce package frozen peas and carrots
1 jar Chicken Tonight Cooking Sauce for Chicken
� Creamy Mushroom
3 cups biscuit mix
1 cup milk
1 tablespoon chopped chives
1/4 teaspoon black pepper

In a large saucepan, thoroughly brown chicken on all sides in vegetable


oil; drain fat. Remove chicken and set aside. In the same pan, saut�
onions and garlic lightly. Return chicken to pan. Add peas and carrots and
sauce. Simmer covered, over low heat 40 minutes, stirring occasionally.

In a medium bowl, combine biscuit mix with milk, chives and black pepper.
Stir to mix well. After chicken has simmered 40 minutes, drop dumpling
mixture by the spoonful onto the simmering chicken. Simmer, uncovered,
over low heat 10 minutes. Cover and cook 10 minutes or until dumplings are
done.

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 713 Calories (kcal); 40g Total Fat; (50% calories from fat); 37g
Protein; 51g Carbohydrate; 149mg Cholesterol; 1063mg Sodium
Food Exchanges: 3 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 20019 0 0 0 4424 458 0 0 0 0

* Exported from MasterCook *

Chicken with Pesto Alfredo

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Rag�
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boneless chicken breasts
1 tablespoon olive oil
1 14.5-ounce jar Rag� Alfredo Classic Pasta Sauce
2 tablespoons prepared pesto sauce
8 ounces bow tie pasta -- cooked and drained

Brown chicken on both sides in olive oil. Cook over low heat about 20
minutes or until chicken is thoroughly cooked.

In a saucepan, gently heat Alfredo sauce over low heat, stirring


occasionally; add pesto to sauce and heat thoroughly.

Slice cooked chicken into 1/2 inch strips; spoon sauce over hot pasta and
top with chicken.

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 412 Calories (kcal); 11g Total Fat; (23% calories from fat); 34g
Protein; 43g Carbohydrate; 71mg Cholesterol; 116mg Sodium
Food Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 9208 0 471 4449 4363

* Exported from MasterCook *

Chicken-Mushroom Pot Pie

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Poultry
The Mushroom Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup milk
1 cup chicken broth or bouillon
2 tablespoons cornstarch
4 cups Herb Roasted Mushrooms, Chicken and
Vegetables
1 (12 ounce) package refrigerated buttermilk biscuits

Preheat oven to 400�F.

In a medium saucepan combine milk, chicken broth and cornstarch. Bring to


a boil over medium-high heat and boil 1 minute, stirring constantly. Stir
in Herb Roasted Mushrooms, Chicken and Vegetables; heat until hot. Spoon
into a 1- 1/2-quart casserole. Cut biscuits in half; arrange cutside down,
on top of hot chicken mixture, covering completely. Bake until mixture is
bubbling and biscuits are golden, about 20 minutes.

Source:
"The Mushroom Council"

- - - - - - - - - - - - - - - - - - -

Per serving: 623 Calories (kcal); 26g Total Fat; (37% calories from fat); 50g
Protein; 47g Carbohydrate; 115mg Cholesterol; 1482mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 5 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 4 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 327 0 0 228

* Exported from MasterCook *

Herb Roasted Mushrooms, Chicken and Vegetables

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Poultry
The Mushroom Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup olive oil
3 teaspoons dried rosemary -- crushed
2 teaspoons salt
1/2 teaspoon ground black pepper
1 1/2 pounds boneless, skinless chicken breasts -- cut into 2-1/2 inch
pieces
1 pound fresh white mushrooms -- halved (about 6 cups)
1 pound small red potatoes -- halved (about 3 cups)
3 medium onions -- cut in wedges (about 3 cups)
1 large red bell pepper -- cut in 2-inch pieces (about 2 cups)
6 large garlic cloves -- peeled

Preheat oven to 425�F. In a large bowl combine oil, rosemary, salt and
pepper until well blended. Add chicken, mushrooms, potatoes, onions, red
bell pepper and garlic; toss until well coated. Divide mixture into two
baking or roasting pans. Roast until chicken and vegetables are tender,
about 30 minutes, stirring occasionally and rotating pans on shelves once
during roasting. Remove 4 cups mixture for Chicken-Mushroom Pot Pie (see
recipe).

Source:
"The Mushroom Council"

- - - - - - - - - - - - - - - - - - -

Per serving: 351 Calories (kcal); 16g Total Fat; (39% calories from fat); 29g
Protein; 24g Carbohydrate; 69mg Cholesterol; 781mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 9208 3386 4716 0 0 620

* Exported from MasterCook *

Chicken-Rice Soup

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Rag� Soups/ Stews/ Chowders

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 quarts chicken broth
2 1/2 cups cooked, shredded chicken
1 28-ounce jar Rag� Hearty Pasta Sauce
2 tablespoons chopped fresh parsley
1/2 teaspoon thyme
3 cups cooked rice
Grated Parmesan cheese

In a large saucepan, combine first 5 ingredients. Bring to a boil; reduce


heat and simmer 20 to 25 minutes. Add rice; simmer 10 minutes. Serve with
cheese.

Serves 10-12

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 206 Calories (kcal); 4g Total Fat; (16% calories from fat); 16g
Protein; 25g Carbohydrate; 25mg Cholesterol; 1048mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 2805 474 0 0 0 0

* Exported from MasterCook *

Chili Meatloaf and Potato Casserole

Recipe By :
Serving Size : 6 Preparation Time :0:45
Categories : Beef The Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds ground beef, lean
3/4 cup onion -- finely chopped
1/3 cup saltine crackers -- crumbled
1 egg -- slightly beaten
3 tablespoons milk
1 tablespoon chili powder
3/4 teaspoon salt

TOPPING
3 cups mashed potatoes -- prepared
1 11-ounce can whole kernel corn with red and green
peppers -- drained
1/4 cup green onion -- thinly sliced
Taco seasoned cheese -- shredded

Heat oven to 375�F. In large bowl, combine meatloaf ingredients (first 7


ingredients), mixing lightly but thoroughly; gently press into bottom of
9-inch square baking pan. Bake 20 to 25 minutes or until no longer pink
and juices run clear. Carefully pour off drippings.

Meanwhile in medium bowl, combine all topping ingredients except cheese.


Spread over meatloaf to edges of pan; sprinkle with cheese (1/2 to 1 cup).
Broil 3 to 4 inches from heat 3 to 5 minutes or until top is lightly
browned; cut into 6 rectangular servings.

Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 507 Calories (kcal); 29g Total Fat; (51% calories from fat); 26g
Protein; 36g Carbohydrate; 119mg Cholesterol; 969mg Sodium
Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2884 0 0

* Exported from MasterCook *

Chive and Corn Studded Mashed Potatoes

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Nat. Pork Producers Council Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 pounds potato -- chopped
6 ears fresh corn -- stripped
1/4 cup olive oil
4 cups milk
1 bunch chives -- snipped
Salt and pepper -- to taste
Cayenne pepper -- to taste

Cook 6 pounds peeled, chopped potatoes in salted water. Strip 6 ears of


fresh corn and saut� corn kernels in 1/4 cup olive oil. In a mixing bowl,
add potatoes and 4 cups heated milk. Mash and add corn. Finish with 1
bunch snipped chives and salt and cayenne pepper to taste.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 616 Calories (kcal); 16g Total Fat; (22% calories from fat); 18g
Protein; 106g Carbohydrate; 22mg Cholesterol; 120mg Sodium
Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Choice Chunky Chili

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Main Dishes Pork
Soups/ Stews/ Chowders Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless pork -- cut into 1 inch pieces
1 small onion -- quartered
1 tablespoon flour
1 teaspoon chili powder
3/4 teaspoon salt
1 16-ounce can tomatoes
1 15-ounce can garbanzo beans
1 small green pepper -- cut into thin strips

Place pork and onion (1/2 at a time) in a processor bowl with steel blade
and process 5 seconds. Quickly brown pork in large saucepan. Pour off
drippings. Sprinkle flour, chili powder, and salt, over pork. Break up
tomatoes. Drain and stir tomato liquid into pork. Cover tightly and cook
slowly 10 minutes. Stir in tomatoes, garbanzo beans, green pepper and
continue cooking 10 minutes.

Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 340 Calories (kcal); 9g Total Fat; (23% calories from fat); 30g
Protein; 35g Carbohydrate; 73mg Cholesterol; 791mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 2311 0 0 0 0 0 3502 0

* Exported from MasterCook *

Chopped Beef and TSP Stroganoff

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Indiana Soybean Board Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces ground beef
3/4 cup TSP
3/4 cup hot water
1 tablespoon beef base
1/4 teaspoon black pepper
1/2 cup chopped onions
4 tablespoons soyoil
3 tablespoons flour
1/4 teaspoon garlic powder
2 cups cold water
3/4 cup sour cream
1 package egg noodles -- cooked

Combine TSP, hot water, beef base and black pepper. Let TSP rehydrate
until water is absorbed. Saut� onion and beef until cooked-remove from
skillet. Gradually stir flour into oil from onions and beef, cook 10
minutes on medium to low heat. Stir water in slowly, a little at a time,
to incorporate evenly and to prevent lumping. Add TSP mixture, beef,
onion, garlic and sour cream; heat through. Serve over cooked noodles.

Source:
"Indiana Soybean Board"
S(Internet address):
"http://www.soyfoods.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 391 Calories (kcal); 26g Total Fat; (56% calories from fat); 28g
Protein; 16g Carbohydrate; 51mg Cholesterol; 63mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 0 1582 113 0 0 1398 0 0 0 0 0

* Exported from MasterCook *

Cinnamon Swirl Loaf

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers/Snacks Breakfast/ Brunch
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 cups all-purpose flour (6 to 6 1/2 cups)
1/3 cup granulated sugar
2 packages Fleischmann's� Rapid Rise Yeast
1 1/2 teaspoons salt
1 cup milk
1/2 cup water
1/3 cup plus 6 tablespoons butter or margarine
2 eggs
1 egg white
Cooking spray
1 1/2 cups 100% bran cereal
1 cup chopped walnuts
1/2 cup packed light brown sugar
3 teaspoons ground cinnamon

In large bowl, combine 2 cups flour, granulated sugar, undissolved yeast


and salt. Heat milk, water and 1/3 cup butter until very warm (125 to
130�F). Gradually add to dry ingredients; beat 2 minutes at medium speed
of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour;
beat 2 minutes at high speed. With spoon, stir in enough remaining flour
to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8


minutes. Cover; let rest on floured surface 10 minutes.

Meanwhile, process bran cereal in blender or food processor for 30 to 60


seconds or until ground and reduced to 1 cup (some coarse pieces will
remain). Reserve.

On lightly floured surface, divide dough in half. Roll each to 16- �


7-inch rectangle. Melt 3 tablespoons butter; brush on rectangles to within
1/2 inch of edges. Sprinkle evenly with 1/4 cup brown sugar, 2 teaspoons
cinnamon, 3/4 cup ground bran and 3/4 cup nuts. Roll up tightly from short
ends as for jelly roll; pinch seams and ends to seal.

Spray two 8 1/2- � 4 1/2-inch loaf pans with cooking spray. Place loaves,
seam sides down, in pans. Spray top of loaves with cooking spray. Cover;
let rise in warm, draft-free place until doubled in size, about 30 to 45
minutes.

Meanwhile, combine remaining 1/4 cup ground bran, 1/4 cup nuts, 1/4 cup
brown sugar and 1 teaspoon cinnamon in small bowl. Cut in remaining 3
tablespoons butter until mixture is crumbly. Reserve.

Lightly beat egg white; brush loaves. Sprinkle with reserved bran mixture.
Bake at 375�F for 40 to 45 minutes or until done, covering with foil after
25 minutes to prevent excess browning. Remove from pans; cool on wire
rack.

Cuisine:
"Cajun"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Loaves"

- - - - - - - - - - - - - - - - - - -

Per serving: 222 Calories (kcal); 7g Total Fat; (26% calories from fat); 6g
Protein; 36g Carbohydrate; 24mg Cholesterol; 203mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 14 0 26366 0 0 0 2394 0 0 0 2005 20187 0 0

* Exported from MasterCook *

Citrus Broiled Alaska Salmon

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 oranges
4 4-ounce Alaska salmon fillets (4 to 6 ounces each)
Salt
1 teaspoon red wine vinegar
1/4 cup sliced green onions
1 teaspoon cracked black pepper

Slice peel and pith from oranges; slice crosswise into 1/4 inch rounds.

Season salmon fillets with salt. Broil fillets, 4 to 6 inches from heat,
allowing 10 minutes per inch of thickness, measured at thickest part.
Remove fillets just before they are cooked through. Sprinkle with vinegar.
Arrange orange rounds on top, and sprinkle with green onions and cracked
pepper. Broil 1 minute longer.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 166 Calories (kcal); 4g Total Fat; (22% calories from fat); 23g
Protein; 9g Carbohydrate; 59mg Cholesterol; 77mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 1014 3404 0 0 0 0

* Exported from MasterCook *

Citrus Green Bean Salad

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Nat. Pork Producers Council Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds green beans -- trimmed and cut into 1-inch pieces
1/2 cup fresh orange juice
1 tablespoon finely grated orange zest
3 tablespoons balsamic vinegar
1 teaspoon sugar
1 teaspoon coarse-grain mustard
3/4 teaspoon salt
1/2 cup olive oil
1/2 cup finely chopped red onion
Freshly ground pepper -- to taste

In a large saucepan of boiling water, cook the beans until just


crisp-tender, about 3 minutes. Drain and set aside. In jar with a tight
fitting lid, shake together all remaining ingredients. Toss beans with
dressing shortly before serving. Serve at room temperature or slightly
chilled.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 110 Calories (kcal); 9g Total Fat; (70% calories from fat); 1g
Protein; 7g Carbohydrate; 0mg Cholesterol; 143mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 3568 0 1012 0 0 26012 0 0 2679 0

* Exported from MasterCook *

Citrus Sipper

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Stash Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 ounces Stash Estate Premium
1 shot lemon and lime syrup
Ice

Shake and pour.

Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 8 Calories (kcal); trace Total Fat; (7% calories from fat); trace
Protein; 2g Carbohydrate; 0mg Cholesterol; 8mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 3687 796 0

* Exported from MasterCook *

Citrus Slaw

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Nat. Pork Producers Council Salads
Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup mayonnaise
2 tablespoons thawed frozen orange juice concentrate
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups shredded cabbage (red or green)
1 cup shredded carrots
1/2 green pepper -- thinly sliced
2 tablespoons golden raisins

Stir together mayonnaise, thawed frozen orange juice concentrate, sugar


and salt and black pepper. Stir in cabbage, carrot, green bell pepper, and
golden raisins.

Serves 4 to 5

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 209 Calories (kcal); 19g Total Fat; (75% calories from fat); 2g
Protein; 12g Carbohydrate; 8mg Cholesterol; 249mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 1007 0 0 0 4920 0 0 0

* Exported from MasterCook *

Citrus Slush Punch

Recipe By :
Serving Size : 28 Preparation Time :0:00
Categories : Beverages Monitor Sugar

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 46-ounce can pineapple juice
1 12-ounce can frozen orange juice
1 12-ounce can frozen lemonade
3 cups cold water
1 1/2 cups Big Chief granulated sugar
4 quarts lemon-lime soda

Heat 3 cups of water and dissolve Big Chief granulated sugar.

Mix in the remaining ingredients, except the soda.

Freeze in 2 - 13" � 9" pans or ice cube trays. When frozen, cut into cubes
and put in a container. Keep frozen until ready to use.

Let stand approximately 1 hour before serving to start thawing. Pour soda
over frozen mixture and stir until it can be poured into glasses.

Description:
"A great Super Bowl party punch!"
Source:
"Monitor Sugar"
S(Internet address):
"http://www.monitorsugar.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 165 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 42g Carbohydrate; 0mg Cholesterol; 18mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 2
Other Carbohydrates

Nutr. Assoc. : 0 3466 3912 0 0 0

* Exported from MasterCook *

Citrus-Cherry Pork and Pasta

Recipe By :
Serving Size : 6 Preparation Time :0:25
Categories : Main Dishes Pasta
Pork Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Armour pork tenderloin -- cut into 1/2-inch cubes
1 teaspoon vegetable oil
1/2 sweet yellow onion -- thinly sliced
2 tablespoons orange juice
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon grated orange zest
8 ounces mostaccioli, rigatoni or penne -- cooked and drained
3 cups broccoli florets -- steamed
1/2 cup dried cherries
1/3 cup walnuts -- coarsely chopped

In a large nonstick skillet, heat oil over medium-high heat. Add pork
cubes and onion; cook and stir 3-4 minutes or until pork is nicely browned
and onion is tender; set aside. Make dressing by shaking together orange
juice, vinegar, salt, pepper and orange zest in a small jar with
tight-fitting lid. In a large serving bowl, toss together the pork and
onion, pasta, broccoli, cherries and walnuts with the dressing. Serve
immediately.

Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 295 Calories (kcal); 13g Total Fat; (39% calories from fat); 20g
Protein; 25g Carbohydrate; 41mg Cholesterol; 138mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 158 0 5646 0 0 0 0 0 1012 2836 2358 0 0

* Exported from MasterCook *

Classic Meatloaf

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef The Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds lean ground beef
1 8-ounce can tomato sauce
1 cup soft bread crumbs
1 small onion -- finely chopped
1 egg -- slightly beaten
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme leaves
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 tablespoon brown sugar -- packed
1 teaspoon dry mustard

Heat oven to 350�F. Reserve 1/4 cup tomato sauce. In large bowl, combine
ground beef, remaining tomato sauce, bread crumbs, onion, egg,
Worcestershire sauce, thyme, garlic salt and pepper, mixing lightly but
thoroughly.

Divide mixture into thirds and shape to form three loaves, each about 1
1/2 inches thick; place on rack in open roasting pan. Combine reserved
tomato sauce, brown sugar and mustard; spread over top of loaves.

Bake in 350�F oven 40 to 45 minutes or until no longer pink and juices run
clear. To serve, cut each meatloaf into 1-inch thick slices.

Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Start to Finish Time:
"1:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 537 Calories (kcal); 37g Total Fat; (62% calories from fat); 34g
Protein; 15g Carbohydrate; 175mg Cholesterol; 818mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2
Fat; 0 Other Carbohydrates

NOTES : Cook's tip: To make soft bread crumbs, place torn bread slices in
food processor, fitted with steel blade, or blender container.
Cover; process 30 seconds, pulsing on and off, until fine crumbs.
One and a half slices will yield 1 cup soft bread crumbs.

*By shaping the ground beef mixture into small, two-serving


loaves, baking time can be reduced by 30 minutes. Gentle handling
when mixing the ground beef with the other ingredients will ensure
a moist, tender meatloaf.
Nutr. Assoc. : 0 0 0 0 0 0 3159 0 0 0 0

* Exported from MasterCook *

Classic Smoked Salmon Appetizer

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Appetizers/Snacks
Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces Alaska lox, nova -- kippered
OR
8 ounces smoked salmon
12 slices cocktail-size rye or pumpernickel bread*
1/2 cup thinly sliced red onion
3 tablespoons capers
Lemon slices
Fresh dill sprigs

HERBED CREAM CHEESE


8 ounces cream cheese -- softened
2 tablespoons milk
1 teaspoon lemon juice
1 teaspoon dill weed
5 drops Tabasco

Arrange smoked salmon, small bowl of Herbed Cream Cheese and bread on
medium-sized serving platter. Garnish with red onion, capers, lemon slices
and dill.

Herbed Cream Cheese: Beat together until smooth cream cheese, milk, lemon
juice and dill weed, and 4 to 5 drops bottled hot pepper sauce.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 350 Calories (kcal); 17g Total Fat; (44% calories from fat); 16g
Protein; 33g Carbohydrate; 51mg Cholesterol; 873mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

NOTES : *Six mini-sized bagels, split can be substituted.


Nutr. Assoc. : 2130706543 0 0 1294 20230 2478 0 0 0 0 0 0 0 0 1471

* Exported from MasterCook *

Cod Corn Tortilla Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Soups/ Stews/ Chowders

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup onions -- chopped
1 clove garlic -- minced
1 tablespoon butter
1 teaspoon oregano -- dried
3/4 teaspoon cumin -- ground
1/2 teaspoon red pepper flakes -- or to taste
1 14 1/2-ounce can low-sodium chicken broth
1 14 1/2-ounce can peeled tomatoes -- coarsely chopped
2/3 cup corn kernels, frozen
4 5-ounce Alaska cod fillets
Cilantro -- chopped, to garnish
Tortilla strips

Saut� onions and garlic in butter in a large skillet over medium heat for
3-4 minutes, or until soft. Stir in oregano, cumin and red pepper flakes.
Saut� 1-2 minutes. Stir in chicken broth, tomatoes and tomato liquid;
bring to a boil and simmer 5 minutes. Stir in corn kernels. Set cod
fillets on top of broth and spoon liquid over cod. Cover and simmer 5
minutes, or until cod just flakes when tested with a fork.

To serve: set each fillet in a large soup bowl. Spoon broth around cod and
sprinkle with cilantro. Garnish each bowl with tortilla strips.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 209 Calories (kcal); 5g Total Fat; (20% calories from fat); 32g
Protein; 13g Carbohydrate; 69mg Cholesterol; 277mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4288 0 0 0 0 0 0 2470 3450 2748 0 1521

* Exported from MasterCook *

Corn and Black Bean Salad

Recipe By :
Serving Size : 8 Preparation Time :0:10
Categories : Nat. Pork Producers Council Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1 pound can cooked black beans -- drained
1 10-ounce can corn kernels -- drained
1/2 green pepper -- chopped
1/2 red pepper -- chopped
2 green onions -- sliced
1 tablespoon minced parsley
1 tablespoon vegetable oil
2 tablespoons lime juice
Freshly ground black pepper -- to taste

Toss together ingredients, except pepper. Generously sprinkle salad with


black pepper. Cover and refrigerate. This salad improves upon sitting.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"4 cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 92 Calories (kcal); 2g Total Fat; (22% calories from fat); 4g
Protein; 14g Carbohydrate; 0mg Cholesterol; 251mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 578 26006 0 0 0 0 0 0 0

* Exported from MasterCook *

Cornbread Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Main Dishes
Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds extra-lean ground beef
1 large onion -- chopped
2 cloves garlic -- minced
1 15-ounce can kidney beans -- drained
1 28-ounce jar Rag� Hearty Pasta Sauce
2 tablespoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1 cup shredded Cheddar cheese
2 8 1/2-ounce packages corn muffin mix

Preheat oven to 400 degrees F.

In a large skillet, thoroughly brown beef; drain fat. Add onion and
garlic; saut� lightly. Add beans, sauce and seasonings; simmer 20 minutes.
Spoon into a 13" � 9" baking dish. Evenly sprinkle with cheese. Spoon corn
muffin batter, (prepared according to package directions), over casserole.
Bake 20-25 minutes or until cornbread tests done.

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 782 Calories (kcal); 29g Total Fat; (32% calories from fat); 38g
Protein; 93g Carbohydrate; 74mg Cholesterol; 1238mg Sodium
Food Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 3
Other Carbohydrates

Nutr. Assoc. : 3607 0 0 0 474 0 0 0 0 0

* Exported from MasterCook *

Cornish Pasties

Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds boneless loin pork chops -- cut in 1/4-inch cubes
1 15-ounce package refrigerated all-ready pie crusts
2 cups diced potatoes -- cut in 1/4-inch pieces
2 cups diced rutabaga -- cut in 1/4-inch pieces
3/4 cup chopped onions
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Milk

Heat oven to 400�F. Combine pork, potatoes, rutabaga, onions, salt and
pepper; mix well. Unfold pie crusts; press out as directed on package.

Place half of pork mixture on each pie crust. Brush milk around edges of
pie crusts. Fold over. Press edges together with fork tines; slash top
crusts. Place turnovers on large ungreased cookie sheets. Bake at 400�F
for 40-45 minutes or until dark golden brown. Cut into wedges

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:45"

- - - - - - - - - - - - - - - - - - -

Per serving: 511 Calories (kcal); 23g Total Fat; (41% calories from fat); 25g
Protein; 49g Carbohydrate; 64mg Cholesterol; 850mg Sodium
Food Exchanges: 3 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5782 364 0 0 0 0 0 0

* Exported from MasterCook *

Country Cupboard Soup


Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Nat. Pork Producers Council Soups/ Stews/ Chowders

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 pound boneless pork loin -- (or two boneless pork chops) cut
into 1/2-inch cubes
1 teaspoon oil
1 cup thinly sliced carrots
1 cup sliced potatoes
1 envelope dry onion soup mix
2 tablespoons sugar
Black pepper -- to taste
4 cups water
1 28-ounce can tomatoes -- crushed
1/4 teaspoon oregano leaves -- crushed
Dash red pepper sauce

Heat oil in Dutch oven and brown pork, stirring occasionally. Add
remaining ingredients and bring to a boil, reduce heat to simmer and cover
and cook gently for 30 minutes. If desired, serve with cornbread.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 151 Calories (kcal); 4g Total Fat; (22% calories from fat); 10g
Protein; 20g Carbohydrate; 25mg Cholesterol; 625mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 2311 0 0 4600 993 0 0 0 0 1016 20151

* Exported from MasterCook *

Country Rye Bread

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads and Muffins Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups all-purpose flour (4 to 4 1/2 cups)
1/3 cup packed light brown sugar
2 packages Fleischmann's� Active Dry or Rapid Rise
Yeast
1 tablespoon caraway seed
1 1/2 teaspoons salt
2 cups very warm water (120� to 130�F)
2 tablespoons vegetable oil
2 cups rye flour
1 egg white
lightly beaten with
1 tablespoon water

In large bowl, combine 2 cups all-purpose flour, sugar, undissolved yeast,


caraway seed and salt. Gradually add very warm water and oil to dry
ingredients; beat 2 minutes at medium speed of electric mixer, scraping
bowl occasionally. Add 1/2 cup all-purpose flour; beat 2 minutes at high
speed, scraping bowl occasionally. With spoon, stir in rye flour and
enough remaining all-purpose flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8


minutes. Place in greased bowl, turning to grease top. Cover; let rise in
warm, draft-free place until doubled in size, about 30 to 45 minutes.
(With Rapid Rise Yeast, cover kneaded dough and let rest on floured
surface 10 minutes. Proceed with recipe.)

Punch dough down. Remove dough to lightly floured surface; divide dough in
half. Form each into 5-inch ball. Place on large greased baking sheet.
Cover; let rise in warm, draft-free place until doubled in size, about 30
to 45 minutes.

With sharp knife, make 4 slashes (1/4-inch deep) in crisscross fashion on


top of each loaf. Brush with egg white mixture. Bake at 400�F for 35
minutes or until done; cover with foil halfway through baking time to
prevent excess browning. Remove from sheet; cool on wire rack

Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Round Loaves"

- - - - - - - - - - - - - - - - - - -

Per serving: 131 Calories (kcal); 2g Total Fat; (10% calories from fat); 3g
Protein; 26g Carbohydrate; 0mg Cholesterol; 138mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 14 0 26366 0 0 3728 0 0 0 0 0

* Exported from MasterCook *

Cowboy Barbecued Ribs

Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds pork spareribs
1 cup water
1/3 cup butter or margarine
2 tablespoons fresh lemon juice
1/4 cup dry mustard
1/4 cup chili powder
1 tablespoon sugar
1 tablespoon paprika
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper

Place spareribs on broiler pan. Cover with foil. Roast at 400�F for 1 1/2
hours.

Meanwhile, combine remaining ingredients in medium saucepan; mix well.


Bring to a boil. Reduce heat; simmer for 30 minutes. Brush sauce on ribs.
Broil 5 inches from heat for 7-10 minutes on each side. Serve ribs with
additional sauce.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:50"

- - - - - - - - - - - - - - - - - - -

Per serving: 733 Calories (kcal); 57g Total Fat; (70% calories from fat); 47g
Protein; 7g Carbohydrate; 166mg Cholesterol; 1034mg Sodium
Food Exchanges: 1/2 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 9128 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Cranberry Chutney

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Nat. Pork Producers Council Sauce/ Baste/ Gravy

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 onion -- chopped
1 tablespoon oil
2 cups fresh cranberries
1 cup water
3/4 cup sugar
2 tablespoons dry mustard
1/8 teaspoon ground cloves
1/8 teaspoon cinnamon
1/8 teaspoon mace

Saut� onion in 1 tablespoon oil; stir in fresh cranberries, water and


sugar. Boil 1 minute; stir in dry mustard and ground cloves, cinnamon and
mace.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 147 Calories (kcal); 3g Total Fat; (16% calories from fat); 1g
Protein; 31g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Cranberry Twister Iced Tea

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Stash Tea
Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup Stash Irish Breakfast Tea
1/4 cup boiling water
1 cup prepared cranberry, raspberry, strawberry
juice
1 shot raspberry syrup
Ice cubes

Place one tea bag of Stash Irish Breakfast Tea into an 8 oz. cup. Pour
approximately 2 oz. (1/4 cup) boiling water into cup and steep for 4 to 6
minutes. Remove tea bag and fill cup to top with cold water. Mix with
juice, raspberry syrup, and ice.

Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
Yield:
"18 ounces"

- - - - - - - - - - - - - - - - - - -

Per serving: 243 Calories (kcal); trace Total Fat; (0% calories from fat); 4g
Protein; 58g Carbohydrate; 0mg Cholesterol; 53mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 0 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 5262 0 2933 4686 0

* Exported from MasterCook *

Cream Cheese Turkey Rolls

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : BC Turkey Marketing Board Main Dishes
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 turkey breast cutlets
12 asparagus spears -- cut to 5"
4 tablespoons light cream cheese
1 garlic clove -- minced
2 teaspoons chopped chives or green onion
1/4 teaspoon dried tarragon
1/8 teaspoon pepper
1 egg
2 tablespoons milk
3/4 cup bread crumbs
1/4 cup grated Parmesan cheese

If uneven in size, cover turkey cutlets with wax paper and pound with meat
mallet to even thickness.

Microwave asparagus on high (100%) for 1 minute.

In a small bowl, combine cream cheese, garlic and spices.

Place three asparagus spears on each cutlet. Spoon one quarter of the
cheese mixture onto the centre of each cutlet. Roll cutlets from the
narrow end. Secure with wooden toothpicks.

In medium bowl, beat the egg and milk. Combine bread crumbs and Parmesan
cheese on a plate. Dip turkey rolls into egg mixture, dredge in bread
crumbs and place in greased baking dish. Bake at 375 degrees F for 25-30
minutes. Cutlet is cooked when there is no sign of pink when pierced with
a knife.

Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 249 Calories (kcal); 8g Total Fat; (27% calories from fat); 26g
Protein; 19g Carbohydrate; 105mg Cholesterol; 526mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 26050 0 0 0 0 0 0

* Exported from MasterCook *

Cream of Bean and Vegetable Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ontario White Bean Producers Soups/ Stews/ Chowders

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups dry white pea beans
5 slices bacon -- cut in 1/2 inch pieces
1 1/2 cups onion -- chopped
3/4 cup celery -- diced
6 cups liquid from beans plus water
1 1/2 teaspoons salt
1/2 teaspoon pepper
6 cups milk
2 tablespoons chopped parsley
3/4 cup grated carrots or other vegetable

Soak beans. For each cup of beans add 2 1/2 cups (625 ml-750 ml) of water.
Let stand 12 hours or overnight. Or, for quick soak, slowly bring to a
boil and boil gently for 2 minutes. Remove from heat and let stand 1 hour.
Drain beans, reserving liquid.

Fry bacon until crisp. Remove from pan and drain. Saut� onion and celery
in bacon fat until onion is transparent. Add bean liquid, beans and
seasonings. Cover and cook until beans are tender and water is almost
absorbed (about 2 hours). Add milk, parsley and carrot. Bring to boil.
Sprinkle with crumbled bacon. Use diced cooked vegetables for a different
variation.

Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"

- - - - - - - - - - - - - - - - - - -

Per serving: 280 Calories (kcal); 8g Total Fat; (26% calories from fat); 17g
Protein; 36g Carbohydrate; 28mg Cholesterol; 579mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates

NOTES : Ontario White Bean Producers


4206 Raney Crescent
London, Ontario N6L 1C3 Canada
Tel: (519) 652-3566
Fax: (519) 652-9607
E-mail: whitepeabeans@wwdc.com
Nutr. Assoc. : 5511 0 0 0 1582 0 0 0 1036 26083

* Exported from MasterCook *

Creamed Spinach

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Nat. Pork Producers Council Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 10-ounce package frozen chopped spinach
1 3-ounce package cream cheese -- softened
1 tablespoon melted butter
1/8 teaspoon ground nutmeg
1 tablespoon Parmesan cheese

Cook spinach according to package directions; drain well. Stir together


cream cheese, butter and nutmeg. Stir in spinach, spoon into lightly
greased 1-quart casserole, sprinkle with Parmesan cheese.

Cover and bake at 350�F oven for 20 minutes. Or cover and microwave at 100
percent power for 3 minutes.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 123 Calories (kcal); 11g Total Fat; (76% calories from fat); 4g
Protein; 3g Carbohydrate; 32mg Cholesterol; 168mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Creamy (Turkey) Ham Ziti

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Ziti, Penne or other medium shape pasta -- uncooked
1/2 teaspoon vegetable oil
12 ounces lean turkey ham -- cut into bite-size pieces
1 red bell pepper (about 1 cup) -- diced
1 cup non-fat sour cream
1 10-ounce package frozen spinach -- thawed and drained well
3/4 cup skim milk
1/4 cup Dijon mustard
1/4 cup chopped fresh parsley
2 tablespoons minced fresh dill
1 tablespoon lemon juice
3/4 teaspoon hot sauce
Salt and pepper -- to taste

Prepare pasta according to package directions. While pasta is cooking,


warm the oil over medium heat in a large skillet. Add the ham and red
pepper and cook until browned. Meanwhile, pur�e the sour cream, spinach,
milk, mustard, parsley, dill, lemon juice and hot sauce in a food
processor or blender until very smooth. Add the pur�e to the ham. Heat to
a simmer.

When pasta is done, drain it well. Toss pasta with sauce, season with salt
and pepper and serve.

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 419 Calories (kcal); 5g Total Fat; (11% calories from fat); 26g
Protein; 67g Carbohydrate; 37mg Cholesterol; 792mg Sodium
Food Exchanges: 4 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 5662 0 1539 4713 25082 0 0 0 0 20057 0 0 0

* Exported from MasterCook *

Creamy Alaska Salmon Pasta

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 ounces cavatelli or other medium sized
shell-shaped pasta
2 cups 1% lowfat milk
1 package creamy herbed seafood sauce mix
OR
1 package lemon dill sauce mix
1 tablespoon butter
1 shallot -- finely chopped
4 ounces sliced mushrooms -- optional
1 14 3/4-ounce can Alaska salmon -- drained and flaked
1 teaspoon fresh lemon juice

In large pot of boiling water, cook pasta according to package directions;


drain.

In small bowl, whisk together milk and the sauce packet; set aside.

In a large sauce pan or Dutch oven, melt butter over medium heat. Add
shallot and cook until translucent, about 2 minutes. Add mushrooms and
cook, stirring occasionally, until lightly browned, 5 to 6 minutes. Pour
in milk mixture and reduce heat to low. Cook, stirring occasionally, until
sauce is thickened, 3 to 5 minutes. Add pasta, salmon and lemon juice,
stirring and tossing until pasta is well coated and heated through, about
1 minute.

Makes 4-6 servings.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 370 Calories (kcal); 8g Total Fat; (19% calories from fat); 24g
Protein; 48g Carbohydrate; 47mg Cholesterol; 455mg Sodium
Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4365 20000 2130706543 0 5704 0 0 0 2465 0

* Exported from MasterCook *

Creamy Cabbage Slaw

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Nat. Pork Producers Council Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 3 pound head of green cabbage -- cored and shredded
4 carrots -- pared and shredded
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons lemon juice
2 teaspoons dry mustard
1 teaspoon celery seed
Salt and black pepper -- to taste

In large mixing bowl toss together cabbage and carrots. In small bowl,
stir together remaining ingredients; stir to blend well. Taste for
seasoning and adjust. Pour dressing over slaw mixture; toss well. Cover
and refrigerate for several hours or overnight, stirring occasionally.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 183 Calories (kcal); 15g Total Fat; (69% calories from fat); 3g
Protein; 12g Carbohydrate; 11mg Cholesterol; 123mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2416 0 0 0 0 0 0 2130706543

* Exported from MasterCook *

Creamy Corn Pudding

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Lawry's Side Dishes
Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons butter or margarine
3 eggs -- beaten
1 15.25-ounce can whole kernel corn -- drained
1 12-ounce can evaporated milk
1/2 cup dry unseasoned breadcrumbs
1 1/2 tablespoons sugar
1 1/4 teaspoons Lawry's Seasoned Salt

In preheated 350�F oven, melt butter in 1 1/2 to 2-quart casserole dish;


grease dish with melted butter and set aside. In large bowl, combine
remaining ingredients. Pour into casserole; place casserole dish in large
pan filled with enough boiling water to reach half-way up sides of dish.
Bake until pudding is just set, about 60 minutes.

Source:
"Lawry's"
S(Internet address):
"http://www.lawrys.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 356 Calories (kcal); 17g Total Fat; (41% calories from fat); 14g
Protein; 40g Carbohydrate; 181mg Cholesterol; 964mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 0 3218 26006 0 196 0 4873


* Exported from MasterCook *

Creamy Risotto

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes The Rice Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup chopped onion
1/4 cup butter -- divided
1 cup uncooked rice
1/3 cup dry white wine
2 cups chicken broth
3 cups water
1/4 cup grated Parmesan cheese
Salt and ground white pepper -- to taste
1/2 cup heavy cream

Cook onion until soft in 2 tablespoons butter in large skillet over medium
heat. Add rice and stir 2 to 3 minutes.

Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup
broth. Cook, uncovered, stirring frequently, until broth is absorbed.

Continue stirring and adding remaining 1 cup broth and water, allowing
each cup to be absorbed before adding another, until rice is tender and
mixture has a creamy consistency. It will take approximately 25 to 30
minutes.

Stir in cheese, salt, pepper, cream and remaining 2 tablespoons butter.


Stir until mixture is creamy about 2 minutes. Serve immediately.

Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"

- - - - - - - - - - - - - - - - - - -

Per serving: 291 Calories (kcal); 17g Total Fat; (53% calories from fat); 6g
Protein; 27g Carbohydrate; 51mg Cholesterol; 408mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 1262 0 0 0 0 4826 0

* Exported from MasterCook *

Crusty Rolls Stuffed with Tomatoes and Grilled Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Burgers/Sandwiches Florida Tomato Committee
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 chicken breasts -- boneless, skinless
4 tablespoons olive oil
4 medium crusty sandwich rolls
1 clove garlic -- peeled and cut in half
1 medium yellow onion -- thinly sliced
1 red bell pepper -- cored, seeded and cut into thick strips
AND
1 yellow bell pepper -- cored, seeded and cut into thick
strips
1 tablespoon coarsely chopped fresh rosemary
OR
1 teaspoon dried rosemary
1 tablespoon capers
8 Greek style olives -- pitted and chopped
Salt and freshly ground pepper
2 large ripe Florida tomatoes -- thinly sliced

Brush chicken breasts with 1 tablespoon of the olive oil. Place over
medium coals on the grill, or under broiler. Cook on each side until
tender and no longer pink. Transfer to a warm platter and set aside.

Cut rolls in half lengthwise. Rub each side of the rolls with the cut side
of the garlic then brush with 1 tablespoon of the olive oil. Grill or
broil until golden. Set aside and keep warm.

In a medium-size saut� pan warm 2 tablespoons of the olive oil over medium
heat. Add onions, bell peppers and rosemary and saut� until tender. Stir
in capers and olives. Salt and pepper to taste. Set aside.

Cut grilled chicken breasts into thin slices. On the bottom half of each
roll layer chicken slices, pepper mixture and tomato slices. Cover with
the top half of each roll and press down firmly so that the juices will
soak into the roll. Serve warm.

Description:
"A simple version of the classic Mediterranean sandwich sold in the
streets of Southern France. A crusty French roll sandwiched together
with juicy saut�ed vegetables pressed down firmly and wrapped in foil.
Ideal for picnics or quick snacks."
Source:
"Florida Tomato Committee"

- - - - - - - - - - - - - - - - - - -

Per serving: 612 Calories (kcal); 22g Total Fat; (32% calories from fat); 62g
Protein; 40g Carbohydrate; 137mg Cholesterol; 551mg Sodium
Food Exchanges: 2 Grain(Starch); 7 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 2314 0 452 0 0 0 0 0 0 0 2130706543 2478 3566 0 26093


* Exported from MasterCook *

Curry Barbecued Pork Ribs

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds pork back ribs
1 tablespoon creamy peanut butter
1 tablespoon curry powder
1 tablespoon soy sauce
1 tablespoon cooking oil
1/3 cup catsup
1/4 cup orange juice

In medium bowl, stir together peanut butter, curry powder, soy sauce, oil,
catsup and orange juice. Beat until smooth.

Place ribs on shallow baking pan. Brush ribs with glaze and place in a
350�F oven for 1 1/2 hours, brushing with sauce occasionally. Cut into 2-3
rib portions to serve.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 598 Calories (kcal); 44g Total Fat; (65% calories from fat); 39g
Protein; 12g Carbohydrate; 111mg Cholesterol; 819mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 9128 5011 0 0 0 0 0

* Exported from MasterCook *

Date Swirl Loaf

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers/Snacks Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
3 cups all-purpose flour (3 to 3 1/2 cups)
1/3 cup granulated sugar
1 package Fleischmann's� Active Dry Yeast -- * see note
1/2 teaspoon salt
1/2 cup water
1/2 cup milk
1/3 cup plus 1 tablespoon butter or margarine
No-stick baking spray

FILLING
1 cup chopped dates or pitted dates -- snipped
1/4 cup brown sugar
2 teaspoons ground cinnamon

STREUSEL TOPPING
2 tablespoons granulated sugar
2 tablespoons all-purpose flour
1 tablespoon butter or margarine -- softened

To make dough: In large bowl, combine 1 cup flour, granulated sugar,


undissolved yeast and salt. Heat water, milk and 1/3 cup butter until very
warm (120 to 130�F). Butter does not need to melt. Gradually add to dry
ingredients; beat 2 minutes at medium speed of electric mixer, scraping
bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed,
scraping bowl occasionally. With spoon, stir in enough additional flour to
make soft dough.

Knead on lightly floured surface until smooth and elastic, about 4


minutes. Place in bowl coated with baking spray. Spray top of dough with
baking spray. Cover; let rise in warm, draft-free place until doubled in
size, about 1 hour.

Make Date Filling: Combine dates, brown sugar and cinnamon; set aside.

Make Streusel Topping: Combine granulated sugar, flour and butter until
crumbly; set aside.

Punch dough down. Roll to 20- � 10-inch rectangle. Melt remaining butter;
brush on dough. Sprinkle with Date Filling. Starting from long side, roll
up tightly as for jelly roll. Pinch seam and ends to seal. With seam side
down, zigzag roll back and forth to fit into 8 1/2- � 4 1/2- � 2 1/2-inch
loaf pan coated with baking spray Cover; let rise in warm, draft-free
place until almost doubled in size, about 1 hour.

Sprinkle with Streusel Topping. Bake at 350�F for 45 to 50 minutes or


until done. Cool on wire rack.

Cuisine:
"Cajun"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"

- - - - - - - - - - - - - - - - - - -

Per serving: 263 Calories (kcal); 7g Total Fat; (22% calories from fat); 4g
Protein; 47g Carbohydrate; 18mg Cholesterol; 159mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2
Fat; 1/2 Other Carbohydrates
NOTES : *For Fleischmann's� Rapid Rise Yeast, cover kneaded dough and let
rest on work surface 10 minutes.
Nutr. Assoc. : 0 14 0 26366 0 0 0 2394 2130706543 0 0 2662 0 0 0 0 0 0 0

* Exported from MasterCook *

Deep-Dish Cheese Sausage Pizza

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fleischmann's Yeast Pizza

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 14 1/2-ounce cans Italian tomatoes (3 cups drained)
Basic Pizza Dough -- prepared as directed
Cornmeal
3 cups imitation shredded Mozzarella cheese
1 1/2 pounds lean sausage
1 1/2 teaspoons oregano leaves -- crushed
1 1/2 teaspoons fennel seeds -- crushed
1/4 cup fancy shredded parmesan cheese

Coarsely chop tomatoes; drain well and squeeze to remove excess moisture;
reserve.

Grease one 14- � 2-inch (deep-dish) pizza pan or two 9- � 2-inch round
cake pans; sprinkle with cornmeal.

On lightly floured surface, roll pizza dough to 16-inch circle to fit


large pan or to two 12-inch circles to fit cake pans. Press dough into
bottom and 1 1/2 inches up side of pan(s). Evenly sprinkle cheese in
bottom of dough-lined pan(s). Crumble sausage over cheese.

Top with tomatoes, oregano, fennel and Parmesan cheese. Place pizza(s) in
500�F oven; immediately reduce heat to 400�F. Bake 40 to 50 minutes or
until crust is golden brown and sausage is cooked through. Remove from
oven; cool on wire rack for 10 minutes before serving.

Makes 1 (14-inch) or 2 (9-inch) deep-dish pizzas

Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 (14-inch) deep-dish pizza"

- - - - - - - - - - - - - - - - - - -

Per serving: 1009 Calories (kcal); 36g Total Fat; (33% calories from fat); 60g
Protein; 105g Carbohydrate; 156mg Cholesterol; 2641mg Sodium
Food Exchanges: 6 Grain(Starch); 6 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 3777 0 0 26153 26498 1016 0 4925

* Exported from MasterCook *

Basic Pizza Dough (1 1/2-Pound Recipe)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Dough
Fleischmann's Yeast Pizza

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup water
2 tablespoons olive or vegetable oil
3/4 teaspoon salt
3 cups bread flour
2 teaspoons Fleischmann's� Bread Machine Yeast
1 tablespoon cornmeal

Add water, oil, salt, bread flour, and yeast to bread machine pan in the
order suggested by manufacturer. Select dough/manual cycle. When cycle is
complete, remove dough from machine to a lightly floured surface. If
necessary, knead in enough flour to make dough easy to handle.

For each pizza, grease pan and sprinkle with cornmeal. Roll out dough and
place on pan or pat dough in pan. Top each pizza with 1/2 to 3/4 cup
sauce, 1/2 to 3/4 pound cooked meat or 3 1/2 to 5 ounces pepperoni, 1/2 to
1 cup sliced or chopped onion or green bell pepper and/or other vegetable,
and 1 to 1 1/2 cups shredded cheese. Bake at 425�F for 15 to 25 minutes or
until done - pizza is done when edges of crust are golden and cheese is
bubbly.

Makes 1 or 2 pizzas
____________________

WHOLE WHEAT PIZZA DOUGH: Prepare as above, except use 1 1/2 cups whole
wheat flour and 1 1/2 cups bread flour instead of all bread flour.

BASIL-PARMESAN PIZZA DOUGH: Prepare as above, except add 1/4 cup grated
Parmesan cheese and 1 teaspoon sweet basil to machine pan with flour.

TACO PIZZA DOUGH: Prepare as above, except add 3 tablespoons cornmeal and
4 tablespoons taco seasoning mix with the flour; omit the salt.

Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 pizza"

- - - - - - - - - - - - - - - - - - -

Per serving: 148 Calories (kcal); 3g Total Fat; (17% calories from fat); 4g
Protein; 26g Carbohydrate; 0mg Cholesterol; 135mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 986 0 0 5626 0

* Exported from MasterCook *

Deli Bagel Pizzas

Recipe By :
Serving Size : 12 Preparation Time :0:15
Categories : Pizza Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 rye or pumpernickel bagels -- split and toasted
1 14-ounce jar Rag� Pizza Quick Sauce
6 ounces thinly sliced pastrami
8 ounces thinly sliced Swiss cheese

Preheat oven to 375 degrees F. Place toasted bagel halves on baking sheet.
Spoon about 2 tablespoons pizza sauce onto each bagel half. Evenly top
with pastrami and cheese. Bake 15 minutes or until cheese melts.

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 298 Calories (kcal); 11g Total Fat; (39% calories from fat); 13g
Protein; 25g Carbohydrate; 31mg Cholesterol; 670mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 71 0 4368 1466

* Exported from MasterCook *

Devilish Piggy Wings

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Appetizers/Snacks Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ribs (with or without bones) -- cut into 1-rib portions,
skewered
2 tablespoons butter -- melted
1 tablespoon hot pepper sauce
2 tablespoons Cajun seasoning (purchased or homemade) (2
to 4 tablespoons)
2 tablespoons cracker crumbs
OR
2 tablespoons cornflake crumbs

In small bowl mix together butter and hot pepper sauce. In shallow plate
mix together Cajun seasoning and crumbs. Dip ribs into butter mixture and
then roll in the seasoning mixture. Place ribs an inch apart on an
ungreased cookie sheet or other shallow pan and bake in a preheated 350�F
oven for 45 minutes, until golden. Serve with blue cheese dressing for
dipping, if desired.

Cuisine:
"Cajun"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:45"

- - - - - - - - - - - - - - - - - - -

Per serving: 254 Calories (kcal); 20g Total Fat; (68% calories from fat); 14g
Protein; 6g Carbohydrate; 57mg Cholesterol; 553mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 9128 0 0 2419 2130706543 0 2871

* Exported from MasterCook *

Diokay's Oven-Roasted Pork Tenderloin

Recipe By :
Serving Size : 6 Preparation Time :1:00
Categories : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 2-pound pork tenderloin (2-3 pounds)
1 tablespoon dry barbecue rub
1/2 cup prepared mustard
1/2 cup Progresso or other seasoned bread crumbs
White wine

Preheat oven to 350�F. Rub exterior of tenderloin with barbecue rub. Coat
exterior with mustard. Coat with bread crumbs. Place in a roasting pan
with 1/2 inch of white wine. Roast until internal temperature reaches
160�F, or about 45 minutes.

Remove to platter and cover. Let rest 10 minutes before slicing into
portions. Deglaze pan with a little more wine, if you'd like, and drizzle
liquid over tenderloin portions.

Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 241 Calories (kcal); 8g Total Fat; (30% calories from fat); 32g
Protein; 8g Carbohydrate; 81mg Cholesterol; 590mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 158 27158 0 4866 0

* Exported from MasterCook *

Double Crunch Sandwich Stacks

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Burgers/Sandwiches California Egg Commission

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
FOR EGG SALAD
12 California Fresh Eggs -- hard-cooked and diced
1 1/2 cups green onion -- finely chopped
1 cup radishes -- shredded
3/4 cup dill pickles -- finely chopped
1/2 cup mayonnaise

FOR COLESLAW
4 cups cabbage -- thinly sliced
2 cups bean sprouts -- chopped
1/2 cup green onion -- finely diced
1/2 cup carrot -- shredded
3 tablespoons Italian salad dressing
6 drops Tabasco sauce

FOR EGG SALAD: Combine all ingredients and refrigerate.

FOR COLESLAW: Combine all ingredients and refrigerate.

SANDWICH ASSEMBLY: Cut 4 inch rounds out of dark bread, sliced 1/3 inch
thick.

Spread about 1/3 cup coleslaw on first round.

Top with second round of bread.

Add 1/2 cup egg salad

Top with third round of bread.


METHOD FOR HARD-COOKING EGGS: Use Grade AA or A eggs, directly from
refrigeration.

Place in saucepan and add enough water to cover by one inch. Salt the
water (2 Tablespoons to 1 gallon of water).

Cover saucepan and bring to a boil.

Remove from heat as soon as boiling point is reached.

Let stand, covered, off heat, for 15 minutes.

Immerse eggs in cold running water until completely cool, about 5 minutes,
then peel.

Refrigerate until ready to use.

Description:
"Two crunches in one . . . egg salad with radish and pickles, coleslaw
with bean sprouts and carrot make a crunchy combination stacked up on
rich, dark bread."
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "

- - - - - - - - - - - - - - - - - - -

Per serving: 172 Calories (kcal); 14g Total Fat; (70% calories from fat); 7g
Protein; 6g Carbohydrate; 190mg Cholesterol; 274mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 3218 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Double Twist Loaf

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads and Muffins Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 3/4 cups very hot water (125� to 130�F)
1 cup 100% bran cereal
6 1/2 cups all-purpose flour (6 1/2 to 7 cups)
2 packages Fleischmann's� Rapid Rise Yeast
1 1/2 teaspoons salt
1/3 cup butter or margarine -- softened
1/4 cup sugar
2 eggs -- at room temperature
1 cup chopped dates or pitted dates -- snipped
1/4 cup molasses
1 egg white
lightly beaten with
1 tablespoon water

Combine 1/2 cup hot water and 100% bran; reserve.

Mix 2 1/2 cups flour, undissolved yeast and salt in large bowl. Stir in
remaining hot water and butter; blend well. Remove half of batter to
separate bowl. Stir into one bowl: sugar, eggs and enough flour to make
soft dough; reserve. Stir into second bowl: reserved bran mixture, dates,
molasses and enough additional flour to make soft dough; reserve.

Separately knead each dough on lightly floured surface until smooth and
elastic, about 6 to 8 minutes. Cover each dough; let rest 10 minutes.

Divide each dough into 4 equal pieces. Roll each piece to 12-inch rope.
Arrange 2 ropes of opposite colors side by side; pinch ends to seal.
Repeat to make 4 (two-color) strands.

To shape loaf: twist 2 (two-color) strands together (making 4 twists) and


pinch ends to seal. Place in greased 8 1/2- � 4 1/2-inch loaf pan. Repeat
with remaining 2 strands to make second loaf. Cover; let rise in warm,
draft-free place until doubled in size, about 30 to 60 minutes.

Brush loaves with egg white mixture. Bake at 375�F for 40 minutes or until
done, covering with foil during last 10 minutes to prevent excess
browning. Remove from pans; cool on wire rack.

Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Loaves"
T(Baking Time):
"0:40"

- - - - - - - - - - - - - - - - - - -

Per serving: 199 Calories (kcal); 3g Total Fat; (15% calories from fat); 5g
Protein; 38g Carbohydrate; 22mg Cholesterol; 188mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 3728 2005 14 26366 0 0 0 0 2662 0 0 0 0

* Exported from MasterCook *

Dried Cherry Relish

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cherry Marketing Institute Condiments
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups dried tart cherries
1/2 cup red wine vinegar
1/4 cup balsamic vinegar
1 tablespoon butter or margarine
1 large red onion -- finely chopped
2 tablespoons granulated sugar
1/4 teaspoon salt -- or to taste
1/8 teaspoon ground black pepper

In a medium bowl, combine cherries, red wine vinegar and balsamic vinegar.
Let soak 30 minutes.

Heat butter in a large skillet. Add onion; cook 5 minutes, or until onion
is soft. Add sugar; mix well. Cook, stirring occasionally, over low heat
10 minutes.

Add cherries with soaking liquid to onion mixture. Simmer, uncovered, 10


to 15 minutes, or until almost all the liquid is evaporated. Season with
salt and pepper. Serve warm.

Makes about 2 cups. 12 servings as a relish.

Serving size: 3 tablespoons

Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 84 Calories (kcal); 1g Total Fat; (12% calories from fat); 1g
Protein; 19g Carbohydrate; 3mg Cholesterol; 57mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other
Carbohydrates

Serving Ideas : Serve warm with pork, duck or goose.

NOTES : Relish may be prepared ahead of time and refrigerated; reheat


before serving.
Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Dried Cherry-Orange Sauce

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Nat. Pork Producers Council Sauce/ Baste/ Gravy

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 onion -- coarsely chopped
2 tablespoons vegetable oil
1/2 teaspoon curry powder
1 cup orange juice
1/2 cup chicken stock
1/2 cup dried cherries
Salt and pepper -- to taste
1/2 tablespoon arrowroot

In saucepan, saut� chopped onion in vegetable oil until lightly browned;


add curry powder and orange juice. Reduce until almost dry; then slowly
add chicken stock. Stir in dried cherries, salt to taste and simmer for 5
minutes. Combine chicken stock with arrowroot and whisk into sauce to
lightly bind. Simmer an additional minute.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 55 Calories (kcal); 2g Total Fat; (38% calories from fat); trace
Protein; 8g Carbohydrate; 0mg Cholesterol; 91mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Dungeness Crab Cakes

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
10 ounces Alaska dungeness crab meat (about 2 cups) -- thawed if
necessary
1 cup soft bread crumbs
1/4 cup minced green onion
1/4 cup celery -- minced
3 tablespoons mayonnaise
1 egg -- beaten
Generous dash bottled hot pepper sauce
Dash salt and pepper
Flour
3 tablespoons vegetable oil

Combine all ingredients except flour and oil; mix well. Chill.

Shape into 4 cakes, about 3/4 inch thick. Dust with flour. Saut� crab
cakes in hot oil on both sides about 10 minutes or until golden brown.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
Yield:
"4 crab cakes"

- - - - - - - - - - - - - - - - - - -

Per serving: 275 Calories (kcal); 21g Total Fat; (68% calories from fat); 15g
Protein; 7g Carbohydrate; 92mg Cholesterol; 350mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

Serving Ideas : For hot crab sandwiches, serve on toasted English muffins.
Delicious served with chili sauce.

Nutr. Assoc. : 3208 0 0 0 0 0 26011 0 0 0

* Exported from MasterCook *

Dungeness Crab Fruit Salad

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Appetizers/Snacks
Fish/ Seafood Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 Alaska dungeness crab (2 to 3 pounds) -- thawed if
necessary
2 cups fresh pineapple chunks*
2 apples -- cut into chunks
OR
2 pears
1 orange -- peeled, sliced and halved
Lettuce

HONEY DRESSING
1/2 cup lime juice
1 tablespoon lime juice
1 1/2 teaspoons honey
1/8 teaspoon ground ginger
Lime or lemon wedges

Lift off back shell of crab. Remove and discard viscera and gills. Rinse
crab thoroughly under cool, running water. Break off legs; crack along
edges. Cut into serving-sized pieces. Break body section into several
pieces.

Micro-cook or steam until thoroughly heated; cool. Remove meat from body.
Combine crab meat from body with fruit. Arrange fruit mixture and cracked
crab legs on lettuce-lined platter. Serve with Honey Dressing. Garnish
with lime wedges.

Honey Dressing: Combine mayonnaise, lime juice, honey and ginger.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
Yield:
"1/2 cup"

- - - - - - - - - - - - - - - - - - -

Per serving: 117 Calories (kcal); 1g Total Fat; (5% calories from fat); 6g
Protein; 24g Carbohydrate; 19mg Cholesterol; 97mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 0
Other Carbohydrates

NOTES : *One can (about 14-15 ounces) pineapple chunks, drained, may be
substituted.
Nutr. Assoc. : 3207 20154 0 0 2130706543 0 0 0 0 0 0 0 0 3904

* Exported from MasterCook *

Easy Beef and Salsa Burritos

Recipe By :
Serving Size : 8 Preparation Time :0:25
Categories : Beef The Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground beef, lean
1 tablespoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
10 ounces frozen chopped spinach -- defrosted
1 cup chunky salsa
3/4 cup Colby cheese -- shredded
8 medium flour tortillas -- warmed

In large nonstick skillet, brown ground beef over medium heat 8 to 10


minutes or until no longer pink, stirring occasionally. Pour off
drippings.

Season beef with chili powder, cumin, salt and pepper. Stir in spinach and
salsa; heat through. Remove from heat; stir in cheese.

To serve, spoon 1/2 cup beef mixture in center of each tortilla. Fold
bottom edge up over filling; fold sides to center, overlapping edges.

Cuisine:
"Tex-Mex"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 473 Calories (kcal); 24g Total Fat; (45% calories from fat); 20g
Protein; 44g Carbohydrate; 58mg Cholesterol; 690mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 3605 0 0 0 0 0 1325 409 0

* Exported from MasterCook *

Fajita-Style Orzo

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : National Pasta Association Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Orzo, Ditalini, or other small pasta shape -- uncooked
2 teaspoons vegetable oil
2 large red bell peppers -- cored, seeded and cut into wide strips
1 large red onion -- sliced into 1/4-inch-thick rings
3 medium tomatoes -- very ripe
1 bunch scallions -- finely chopped
1 jalape�o pepper -- seeded and minced
1/2 cup lime juice
1 teaspoon salt
1/4 cup low-fat sour cream
OR
1/4 cup low-fat guacamole

Prepare pasta according to package directions; drain.

Brush the red pepper strips and onion rings lightly with the vegetable
oil. Over medium-hot coals, grill the vegetables until they are very soft,
about 8 to 9 minutes.

Mince the tomatoes and put them in a large bowl. Stir in the scallions,
jalape�os, lime juice and salt.

When the peppers and onions are ready, transfer them from the grill to a
cutting board. Cut them into very thin strips and add to the salsa with
the pasta. Toss well.

Divide the pasta among four bowls and top each with a spoonful of sour
cream.

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 525 Calories (kcal); 7g Total Fat; (11% calories from fat); 17g
Protein; 101g Carbohydrate; 0mg Cholesterol; 571mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates

Serving Ideas : This dish is delicious with the addition of grilled chicken
breasts, cut into thin strips.

Nutr. Assoc. : 4318 0 0 0 0 0 26360 0 0 2130706543 0 3636

* Exported from MasterCook *

Farm Rich Country Loaf

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads and Muffins Breakfast/ Brunch
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups whole wheat flour
1/3 cup sugar
2 packages Fleischmann's� Rapid Rise Yeast
1 tablespoon freshly grated orange peel
1 1/2 teaspoons salt
2 cups nondairy breakfast creamer
1/2 cup water
1/4 cup vegetable oil
1 8-ounce package chopped dates or pitted dates -- snipped
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
Glaze (recipe follows) -- optional

GLAZE
1 cup confectioners' sugar
1 tablespoon nondairy breakfast creamer (1 to 2
tablespoons)
1/2 teaspoon vanilla

In large bowl, combine whole wheat flour, sugar, undissolved yeast, orange
peel and salt. Heat nondairy breakfast creamer, water and oil until very
warm, (125� to 130�F); DO NOT BOIL. Stir into dry ingredients; blend well.
Stir in dates and enough all-purpose flour to make soft dough. Knead on
lightly floured surface until smooth and elastic, about 6 to 8 minutes.
Cover; let rest 10 minutes.

Divide dough into 6 equal pieces. Form into smooth balls. Grease two 8
1/2- � 4 1/2- � 2 1/2-inch loaf pans. Place 3 balls in each pan. Cover;
let rise in warm, draft-free place until doubled in size, about 40
minutes.
Bake at 375�F for 45 minutes or until done. Cover with foil during the
last 15 minutes to prevent excess browning. Remove from pans; cool on wire
rack. Makes 2 loaves. If desired, brush with Glaze.
____________________

Glaze: Combine 1 cup confectioners' sugar, 1 to 2 tablespoons nondairy


breakfast creamer and 1/2 teaspoon vanilla. Beat until smooth.

Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Loaves"

- - - - - - - - - - - - - - - - - - -

Per serving: 385 Calories (kcal); 9g Total Fat; (19% calories from fat); 8g
Protein; 72g Carbohydrate; 0mg Cholesterol; 225mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 0 0 26366 20085 0 486 0 0 2662 14 0 0 2788 486 0

* Exported from MasterCook *

Favorite Nut Roll

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers/Snacks Breakfast/ Brunch
Desserts Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/2 cups all-purpose flour (2 1/2 to 3 cups)
1/4 cup sugar
1 tablespoon grated lemon peel
1 package Fleischmann's� Rapid Rise Yeast
1/2 teaspoon salt
1/2 cup milk
1/2 cup butter or margarine -- cut into pieces
1/4 cup water

DATE NUT FILLING


3/4 cup chopped or pitted dates -- snipped
3/4 cup ground walnuts
1/2 teaspoon ground cinnamon
1 egg -- lightly beaten
Powdered Sugar Frosting (recipe follows) -- optional

POWDERED SUGAR FROSTING


1 cup powdered sugar -- sifted
4 teaspoons milk (4 to 5 teaspoons)
1/2 teaspoon vanilla extract
In large bowl, combine 1 cup flour, sugar, lemon peel, undissolved yeast
and salt. Heat milk, butter and water until very warm (120� to 130�F);
stir into dry ingredients. Stir in enough remaining flour to make soft
dough. Knead on lightly floured surface until smooth and elastic, about 4
to 6 minutes. Cover; let rest on floured surface 10 minutes.

Prepare Date Nut Filling: In small bowl, combine chopped dates or pitted
dates, snipped, ground walnuts and ground cinnamon. Stir well.

Roll dough to 15- � 10-inch rectangle. Spread Date Nut Filling over dough
to within 1/2-inch of edges. Beginning at long end, roll up tightly as for
jelly roll. Pinch seam and ends to seal. Place roll, seam side down, on
greased baking sheet. Curve ends to make horseshoe shape. Cover; let rise
in warm, draft-free place until almost doubled in size, about 30 to 45
minutes.

Brush loaf with beaten egg. Bake at 350�F for 30 minutes or until done.
Remove from sheet; cool on wire rack. Frost with Powdered Sugar Frosting,
if desired.
____________________

POWDERED SUGAR FROSTING: In small bowl, combine 1 cup powdered sugar,


sifted, 4 to 5 teaspoons milk and 1/2 teaspoon vanilla extract. Stir until
smooth.

Cuisine:
"Cajun"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Roll"

- - - - - - - - - - - - - - - - - - -

Per serving: 311 Calories (kcal); 13g Total Fat; (37% calories from fat); 6g
Protein; 44g Carbohydrate; 38mg Cholesterol; 179mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2
Fat; 1 Other Carbohydrates

Nutr. Assoc. : 14 0 20084 26366 0 0 0 0 0 0 2662 20187 0 0 0 0 0 4138 0

* Exported from MasterCook *

Fettuccine with Light Alfredo Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Fettucine, Linguine or Spaghetti -- uncooked
1 cup evaporated skim milk
1/2 cup chopped fresh parsley
1/4 teaspoon white pepper
1/2 cup grated Parmesan cheese
4 ounces green onions -- sliced (white parts only)
White Pepper -- to taste

Prepare pasta according to package directions; drain. In a large saucepan,


bring the evaporated milk to a simmer over moderate heat. Stir in the
Parmesan cheese, green onions and parsley. As soon as it has melted, and
the sauce is thick and creamy, pour over cooked pasta. Season to taste
with white pepper.

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 528 Calories (kcal); 5g Total Fat; (8% calories from fat); 24g
Protein; 95g Carbohydrate; 10mg Cholesterol; 276mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 26045 0 0 0 0 0 0

* Exported from MasterCook *

Fiesta Rib Eye Steaks

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef The Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 beef rib eye or top loin steaks -- cut 3/4 inch thick
2 tablespoons fresh lime juice
8 flour tortillas (6-inch diameter)
1/4 cup Colby cheese -- shredded
1/4 cup Monterey Jack cheese -- shredded
1 cup refrigerated salsa

Place beef steaks in utility dish; sprinkle with half the lime juice. Turn
steaks over and sprinkle with remaining lime juice.

Wrap tortillas securely in heavy duty aluminum foil.

Place steaks on grid over medium coals. Grill steaks 7 to 9 minutes for
rare (140�F) to medium (160�F) turning once.

Place tortilla packet on outer edge of grid and heat 5 minutes, turning
once. Top each steak with an equal amount of cheese.
Serve with salsa and tortillas.

Cuisine:
"Tex-Mex"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Start to Finish Time:
"0:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 523 Calories (kcal); 27g Total Fat; (46% calories from fat); 29g
Protein; 41g Carbohydrate; 79mg Cholesterol; 720mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2
Fat; 0 Other Carbohydrates

Serving Ideas : Mixed green salad with red onion and orange slices.

Nutr. Assoc. : 26143 0 1664 0 0 1325

* Exported from MasterCook *

Fiji Iced Tea

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Stash Tea
Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 ounces ice
8 ounces Stash English or Irish Breakfast tea -- brewed double
strength
2 ounces coconut syrup
1 ounce cream
OR
1 ounce half and half

Combine ice, iced tea, coconut syrup, cream or half-and-half in a cocktail


shaker or a jar with a lid. Shake until cold and frothy.

Pour into a tall iced tea glass.

Description:
"Our special interpretation of traditional Thai iced tea."
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 1771 Calories (kcal); 22g Total Fat; (11% calories from fat); 1g
Protein; 391g Carbohydrate; 25mg Cholesterol; 2221mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 1486 0 0 0 2130706543

* Exported from MasterCook *

Finger-Licking Honey Spareribs

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork
The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup chili sauce
1/2 cup honey, or more
1/4 cup minced onion
2 tablespoons dry red wine, optional
1 tablespoon Worcestershire sauce
1 teaspoon Dijon-style mustard
3 pounds pork spareribs
Salt and pepper -- to taste

Combine the first six ingredients in a small saucepan and bring to a boil
over medium heat, stirring constantly. Reduce heat and simmer, uncovered,
5 minutes. Sprinkle spareribs with salt and pepper. Place on a rack over a
roasting pan; cover with foil and bake at 375�F 35 to 45 minutes. Uncover
and brush generously with sauce. Bake 45 minutes, brushing with sauce
every 15 minutes, until spareribs are fully cooked and tender. Cut
spareribs into serving portions and serve with remaining sauce.

Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 752 Calories (kcal); 50g Total Fat; (59% calories from fat); 37g
Protein; 40g Carbohydrate; 165mg Cholesterol; 230mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 2 1/2
Other Carbohydrates

Nutr. Assoc. : 0 731 0 0 0 0 1168 0

* Exported from MasterCook *

Flavorful Pork Stew

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Nat. Pork Producers Council Pork
Soups/ Stews/ Chowders

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless pork shoulder -- cut into 1-inch cubes
3 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 1/4 cups water
3/4 teaspoon curry powder
1 1/2 cups celery pieces
12 pitted prunes
2 1/2 cups cooked cauliflowerets -- drained

Combine flour, salt and pepper; mix well. Dredge pork in flour mixture.
Reserve excess flour mixture. Brown pork in oil in a large skillet. Pour
off drippings. Add 1 cup water, cover tightly and cook over low heat for
30 minutes. Stir in curry powder. Add celery; cover and continue cooking
for 15 minutes.

Combine reserved flour with remaining 1/4 cup water, mixing well. Stir
into pork mixture; add prunes and continue cooking for 15 minutes or until
meat and celery are tender, stirring occasionally. Stir cauliflowerets
into pork mixture and heat through.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 331 Calories (kcal); 12g Total Fat; (32% calories from fat); 31g
Protein; 25g Carbohydrate; 54mg Cholesterol; 1984mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 1 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5832 0 0 0 0 0 0 2516 4634 1020

* Exported from MasterCook *

Freestyle Pasta Frittata

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : California Egg Commission Eggs
Main Dishes Omelets

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon olive oil
1 small onion -- chopped
1 small clove garlic -- minced
1 medium tomato -- chopped
1 small zucchini -- thinly sliced
10 California Fresh Eggs
2 tablespoons fresh basil -- chopped
OR
1/2 teaspoon dried basil
1 teaspoon ground black pepper
2 tablespoons fresh parsley -- chopped
2 cups cooked pasta; linguine or spaghetti
(preferably fettuccine)
1/4 cup low-fat Parmesan cheese

Pre-heat oven to 400�F. Heat olive oil over medium heat in oven proof
skillet. Add onion and garlic; cook 2 minutes. Add tomato and zucchini and
cook until soft, about 10 minutes. Break eggs into bowl and stir in basil,
pepper, parsley and pasta. Add eggs to pan and cook until partially set.
Sprinkle cheese over surface then place in oven for 3-5 minutes until top
is set. Cut into wedges to serve.

Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "

- - - - - - - - - - - - - - - - - - -

Per serving: 228 Calories (kcal); 11g Total Fat; (43% calories from fat); 14g
Protein; 18g Carbohydrate; 314mg Cholesterol; 159mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates

NOTES : Get a "lift" from this great frittata made from left-over pasta,
veggies and eggs.

Making fast, nutritious meals shouldn't be a strain. Flex your


culinary muscles with "Freestyle Pasta Frittatas".
Nutr. Assoc. : 0 0 0 0 0 3218 0 0 2130706543 0 0 2836 1034

* Exported from MasterCook *

Fresno Pork Roast

Recipe By :
Serving Size : 12 Preparation Time :1:30
Categories : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 pounds boneless pork loin roast -- trimmed of visible fat
2 tablespoons cornstarch
1 tablespoon sugar
6 ounces orange juice
6 ounces unsweetened pineapple juice
Dash salt
Dash ground cloves
2 tablespoons lemon juice
1 pint fresh strawberries -- hulled and sliced

Place pork roast on rack in shallow roasting pan. Do not add water. Do not
cover. Roast in 325�F oven, until meat thermometer inserted in thickest
part of roast registers 155-160 degrees F. Allow 23 to 33 minutes per
pound for medium doneness. Remove roast from oven, let stand 10 minutes
before carving. Meanwhile, combine cornstarch and sugar in medium
saucepan. Stir in orange and pineapple juices. Cook and stir over medium
heat, until mixture bubbles and thickens. Remove from heat and stir in
salt, cloves and lemon juice. Carve roast with sauce. Garnish with
strawberries.

Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 199 Calories (kcal); 11g Total Fat; (49% calories from fat); 17g
Protein; 8g Carbohydrate; 56mg Cholesterol; 51mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 4580 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Fu Fu

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Plantains Pork
Turbana Corporation

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 green plantains
1 pound ground pork
1/4 teaspoon pepper
1 quart water
1 teaspoon salt

Cut the green plantains into pieces 1 inch long, leave the skin on. Start
the water boiling and then add the plantains until soft. While the
plantains are boiling cook the pork in a skillet until almost done. Take
the soft plantains out of the water, drain, peel and mash them. (You might
need a little of water you boiled in the plantains, to help mash them).
Mix the mashed plantain with the partially cooked pork. Add the salt and
the pepper. Then put the mix into the skillet, press the mix into the
shape of the skillet, and simmer for 20 to 30 minutes. Garlic and onion
may be added if desired. Cut the Fu Fu like an omelet and serve.

Source:
"Turbana Corporation"
S(Internet address):
"http://www.turbana.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 308 Calories (kcal); 16g Total Fat; (46% calories from fat); 14g
Protein; 29g Carbohydrate; 54mg Cholesterol; 406mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 2 Fruit; 2 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 4524 0 0 0 0

* Exported from MasterCook *

Fusilli Salad with White Beans

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ontario White Bean Producers Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 16-ounce package fusilli pasta
1 cup white pea beans -- soaked and cooked
OR
1 cup canned white pea beans -- drained and rinsed
5 ounces hard Italian hot salami -- sliced thinly
4 plum tomatoes -- chopped
1/2 red pepper -- cut in long, thin slices
1/2 green pepper -- cut in long, thin slices
10 black olives -- pitted and halved
2 tablespoons fresh parsley -- chopped

BALSAMIC VINAIGRETTE
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 clove garlic -- minced
1/2 cup olive oil
Salt and pepper -- to taste

Cook pasta according to package directions. Drain and rinse under cold
water. In a large bowl, combine remaining salad ingredients. Add pasta and
toss lightly to mix.

Dressing: Mix all ingredients together, whisking the olive oil in


gradually at the end, until dressing is slightly thickened. Season with
salt and pepper.

Just before serving, pour dressing over salad and toss.

Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"

- - - - - - - - - - - - - - - - - - -

Per serving: 462 Calories (kcal); 21g Total Fat; (41% calories from fat); 14g
Protein; 53g Carbohydrate; 14mg Cholesterol; 410mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2
Fat; 0 Other Carbohydrates

NOTES : Ontario White Bean Producers


4206 Raney Crescent
London, Ontario N6L 1C3 Canada
Tel: (519) 652-3566
Fax: (519) 652-9607
E-mail: whitepeabeans@wwdc.com
Nutr. Assoc. : 4363 5512 0 2130706543 1311 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Gardenstyle Pork Chops

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Pork
Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 large red bell pepper -- diced
1 medium onion -- thinly sliced
2 cloves garlic -- minced
2 tablespoons olive oil
8 boneless pork chops -- trimmed
1 30-ounce jar Rag� Chunky Gardenstyle Pasta Sauce
1/2 teaspoon dried basil

In a large skillet, saut� red pepper, onion and garlic in olive oil;
remove and set aside.

Thoroughly brown pork chops on both sides; drain fat. Return peppers to
skillet; add sauce and basil. Cover and simmer 45 minutes or until
thoroughly cooked.

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 272 Calories (kcal); 18g Total Fat; (61% calories from fat); 23g
Protein; 2g Carbohydrate; 74mg Cholesterol; 59mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 4563 471 0

* Exported from MasterCook *

Garlicky Greens and Beans

Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Nat. Pork Producers Council Side Dishes
Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds kale, chard or mustard greens -- trimmed and cut into
pieces (1 inch)
2 teaspoons olive oil
2 cloves garlic -- crushed
1 15-ounce can cannellini (white kidney beans) -- undrained
6 dried tomato halves -- rehydrated if dried, chopped
1/2 cup chicken broth
1 teaspoon dried rosemary -- crushed
Dash red pepper flakes
Salt and black pepper -- to taste

In a large saucepan, bring 2 quarts water to a boil; add 1 tablespoon salt


to boiling water. Toss the greens into the boiling water and cook until
they are almost tender but still bright green, 5-8 minutes (time will
depend upon the type of green being used). Drain and rinse with cold
water. Set aside. (Greens can be cooked one day ahead; refrigerate until
continuing with recipe). Heat olive oil in large skillet and saut� garlic
until tender but not browned; stir in beans and cook and stir for 8
minutes, heating beans through (some beans may break up; this is okay as
it helps thicken the dish); gently stir in reserved greens and remaining
ingredients. Cook and stir gently until heated through. If desired, top
each serving with a dusting of freshly grated Parmesan cheese.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 148 Calories (kcal); 3g Total Fat; (18% calories from fat); 8g
Protein; 24g Carbohydrate; 0mg Cholesterol; 624mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2532 0 0 512 258 0 0 0 2130706543

* Exported from MasterCook *

Gazpacho Salad Pizza


Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Florida Tomato Committee Pizza

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds fresh Florida tomatoes
1 cup chopped, peeled cucumber (1 medium)
1 cup chopped green pepper (1 large)
1/2 cup finely chopped onion
1/2 cup bottled Italian dressing
1 10-ounce prepared pizza crust
1 cup shredded Monterey Jack cheese with
jalape�o peppers(4 ounces)

Preheat oven to 400�F. Use tomatoes held at room temperature until fully
ripe. Coarsely chop tomatoes (makes about 4-1/2 cups). In a large bowl,
toss tomatoes, cucumber, green pepper, onion and Italian dressing until
well combined. Place pizza crust on a baking sheet. Sprinkle with Monterey
Jack cheese. Bake until cheese melts, about 10 minutes. Remove from oven
and top with tomato mixture. Serve immediately.

Source:
"Florida Tomato Committee"

- - - - - - - - - - - - - - - - - - -

Per serving: 501 Calories (kcal); 26g Total Fat; (46% calories from fat); 15g
Protein; 52g Carbohydrate; 25mg Cholesterol; 915mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat;
0 Other Carbohydrates

NOTES : With salad-topped pizzas all the rage now, Gazpacho Salad Pizza
takes a new look at this popular choice. This pizza features all
the colorful ingredients of that classic cold soup of the same
name-fresh tomatoes, green pepper, red onion and cucumber combined
into a salad and sprinkled over a prepared pizza crust that's been
covered with melted cheese.
Nutr. Assoc. : 3415 1003 20088 0 758 4518 26152 0

* Exported from MasterCook *

Giant Bread Sticks

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Breads and Muffins Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 3/4 cups all-purpose flour (5 3/4 to 6 1/4 cups)
1/2 cup grated Parmesan cheese
1 package Fleischmann's� Active Dry or Rapid Rise
Yeast
1 1/2 teaspoons salt
2 cups water
1/4 cup olive oil
2 egg whites -- lightly beaten
Herbs, seasoned salt or pepper blends

In large bowl, combine 2 cups flour, cheese, undissolved yeast and salt.
Heat water and olive oil until very warm (120� to 130�F). Gradually add to
dry ingredients; beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Beat 2 minutes at high speed. With spoon, stir
in enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 4 to 6


minutes. Cover; let rise in warm, draft-free place until doubled in size,
about 20 to 40 minutes. (With Rapid Rise Yeast, cover kneaded dough and
let rest on floured surface 10 minutes. Proceed with recipe.)

Punch dough down. Remove dough to lightly floured surface; divide in half.
Roll each to 16- � 12-inch rectangle. With sharp knife, cut each rectangle
into 16 (1-inch) strips. Holding ends of each strip, twist in opposite
directions 6 to 8 times. Place sticks, slightly apart, on 2 large oiled
baking sheets. Cover; let rest 15 minutes or until risen slightly.

Brush bread sticks with egg whites. Sprinkle with herbs, seasoned salt and
pepper blends. Bake at 400�F for 20 minutes or until golden; switching
positions of sheets halfway through baking for even browning. Remove from
sheets; cool on wire racks.

Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"32 Breadsticks"

- - - - - - - - - - - - - - - - - - -

Per serving: 104 Calories (kcal); 2g Total Fat; (20% calories from fat); 3g
Protein; 17g Carbohydrate; 1mg Cholesterol; 128mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : Store bread sticks in airtight container or plastic wrap for up to


3 days. Or freeze for up to 1 month. Reheat to crisp.
Nutr. Assoc. : 14 0 26366 0 0 0 0 0

* Exported from MasterCook *

Giant Pecan Sticky Buns

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers/Snacks Breakfast/ Brunch
Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup firmly packed light brown sugar
1/3 cup light corn syrup
2/3 cup butter or margarine -- softened
1 cup pecan pieces
3/4 cup warm water
3/4 cup warm milk (105� to 115�F)
2 packages Fleischmann's� Active Dry Yeast
1/3 cup granulated sugar
2 eggs
1 1/2 teaspoons salt
6 cups all-purpose flour (6 to 6 1/2 cups)
1 tablespoon ground cinnamon
1 8-ounce package chopped dates or pitted dates -- snipped

Heat brown sugar, corn syrup and 3 tablespoons butter, stirring until
sugar dissolves. Pour into greased 13- � 9- � 2-inch baking pan. Sprinkle
pecans evenly in bottom of pan. Set aside.

Place water in large, warm bowl. Sprinkle in yeast; stir until dissolved.
Stir in milk, 1/3 cup butter, granulated sugar, eggs, salt and enough
flour to make soft dough. Knead on floured surface until smooth, about 8
minutes. Roll dough to 18- � 24-inches. Melt remaining butter; brush on
dough. Evenly sprinkle with cinnamon and dates; roll up from short end as
for jelly roll. Pinch seam to seal; cut roll into 8 equal pieces. Place,
cut sides up, in pan. Cover tightly with plastic wrap. Refrigerate 2 to 24
hours.

To bake, remove from refrigerator. Uncover dough; let stand 10 minutes at


room temperature. Bake at 375�F for 40 minutes or until done. Invert onto
serving tray.

Cuisine:
"Cajun"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"8 Buns"

- - - - - - - - - - - - - - - - - - -

Per serving: 788 Calories (kcal); 27g Total Fat; (30% calories from fat); 14g
Protein; 125g Carbohydrate; 91mg Cholesterol; 606mg Sodium
Food Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 5 Fat; 2
Other Carbohydrates

NOTES : To Bake Immediately: After kneading dough, place dough in greased


bowl, turning to grease top. Cover; let rise in warm, draft-free
place until doubled in size, 30 to 60 minutes. Punch dough down;
roll, fill and shape as directed. Place in prepared pan. Cover;
let rise in warm, draft-free place until doubled in size, 30 to 60
minutes. Bake and serve as directed.

To Freeze Rolls: Shape rolls and place in prepared pan as


directed. Cover tightly with freezer wrap. Freeze up to 4 weeks.
To bake, remove from freezer and unwrap. Let stand at room
temperature, covered loosely, until fully thawed, 1 to 2 hours.
let rise in warm, draft-free place until doubled in size, about 1
1/2 hours. Bake as directed.
Nutr. Assoc. : 0 0 0 4431 0 4138 26366 0 0 0 14 0 2662

* Exported from MasterCook *

Ginger Glaze

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Nat. Pork Producers Council Sauce/ Baste/ Gravy

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons grated ginger root
4 tablespoons garlic -- minced
2 cups sugar
3/4 cup dry sherry
1 cup ketchup
1 1/2 cups soy sauce

In a large saucepan, mix together grated ginger, minced garlic, sugar, dry
sherry, ketchup and soy sauce.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 229 Calories (kcal); trace Total Fat; (0% calories from fat); 3g
Protein; 52g Carbohydrate; 0mg Cholesterol; 2756mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 3 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Ginger-Mustard Pork Chops

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 boneless pork loin chops -- 3/4 inch thick
2 tablespoons flour
1 teaspoon butter
3/4 cup chicken broth
2 teaspoons minced fresh ginger
2 teaspoons Dijon-style mustard
2 teaspoons grainy mustard
4 green onions -- minced
Salt and freshly ground pepper -- to taste

Dust chops lightly with flour. Melt butter in nonstick skillet and saut�
chops over medium heat until brown on both sides, about 2-3 minutes per
side. Remove chops and keep warm. Pour broth into skillet, increase heat
and deglaze skillet by boiling and scraping loose browned bits on bottom
of pan. Add ginger and cook, stirring frequently, for 2 minutes. Stir in
mustards and green onions. Season with salt and pepper. Spoon sauce over
chops.

Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 168 Calories (kcal); 7g Total Fat; (37% calories from fat); 21g
Protein; 5g Carbohydrate; 50mg Cholesterol; 260mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 4576 0 0 0 26086 0 0 0 0

* Exported from MasterCook *

Goat Cheese Pesto

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Nat. Pork Producers Council Sauce/ Baste/ Gravy

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup goat cheese
1 clove garlic
6 green onions
1 cup olive oil

In blender blend goat cheese with garlic clove and green onions; with
motor running, drizzle in olive oil until all is emulsified. Place pesto
in squeeze bottle to portion.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 153 Calories (kcal); 16g Total Fat; (92% calories from fat); 2g
Protein; 1g Carbohydrate; 7mg Cholesterol; 25mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0

* Exported from MasterCook *

Golden Cheddar Loaf

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers/Snacks Breads and Muffins
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
2 tablespoons sugar
1 package Fleischmann's� Rapid Rise Yeast
1 teaspoon salt
1 cup water
1/3 cup milk
1 1/2 cups grated sharp Cheddar cheese (6 ounces)
1 egg white
lightly beaten with
1 tablespoon water

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and
salt. Heat water and milk until very warm (120� to 130�F); stir into dry
ingredients. Stir in enough remaining flour to make soft dough. Knead on
lightly floured surface until smooth and elastic, about 6 to 8 minutes.
Cover; let rest on floured surface 10 minutes.

Knead in cheese. Divide dough into three equal pieces; roll each to
14-inch rope. Braid ropes; pinch ends to seal. Place in greased 8 1/2- � 4
1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled
in size, about 30 to 45 minutes.

Brush loaf with egg white mixture. Bake at 375�F for 30 to 35 minutes or
until done. Remove from pan; cool on wire rack.

Cuisine:
"Cajun"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"

- - - - - - - - - - - - - - - - - - -

Per serving: 205 Calories (kcal); 5g Total Fat; (23% calories from fat); 8g
Protein; 31g Carbohydrate; 16mg Cholesterol; 275mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 14 0 26366 0 0 0 26017 0 0 0

* Exported from MasterCook *

Golden Corn Bread

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads and Muffins The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups yellow cornmeal
1 cup whole wheat flour
2 tablespoons baking powder
1 teaspoon salt
2 cups buttermilk
OR
2 cups low-fat yogurt
1/2 cup butter or margarine -- melted
1/2 cup honey
3 eggs -- beaten

Combine cornmeal, flour, baking powder and salt in large bowl. Combine
buttermilk, butter, honey and eggs in separate large bowl. Stir buttermilk
mixture into flour mixture just until moistened. Pour into greased 12 � 8
� 2-inch baking pan. Bake at 350�F 25 minutes or until golden brown.

Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 457 Calories (kcal); 15g Total Fat; (28% calories from fat); 11g
Protein; 73g Carbohydrate; 103mg Cholesterol; 837mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2
Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 2130706543 0 0 0

* Exported from MasterCook *

Granny Smith's Pork

Recipe By :
Serving Size : 5 Preparation Time :0:30
Categories : Main Dishes Pork
Swift & Company
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boneless pork loin -- cut into 1/2 inch cubes
1 teaspoon vegetable oil
4 Granny Smith apples -- cored and sliced into 1/2 inch
wedges
1 cup dry white wine
OR
1 cup chicken broth
1/2 cup brown sugar
1/4 cup cider vinegar
3 tablespoons cornstarch
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper

Heat oil in a large nonstick skillet. Add pork and brown on all sides. Add
apple slices, saut� 3 minutes, stirring occasionally. Add 1/2 cup wine,
reduce heat, cover and simmer 10 minutes. Mix remaining wine together with
remaining ingredients, add to skillet. Cook over medium heat, stirring
constantly until sauce thickens.

Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 272 Calories (kcal); 5g Total Fat; (17% calories from fat); 16g
Protein; 33g Carbohydrate; 40mg Cholesterol; 315mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 2312 0 0 0 0 2130706543 0 0 0 0 0 0

* Exported from MasterCook *

Green Apple Sparkler

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beverages Stash Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/3 cups Tea Concentrates (made from Stash Tea
Premium Green tea)
1 1/3 cups apple juice
1 1/3 cups sparkling water
Ice cubes

Combine tea concentrate, apple juice and sparkling water. Pour into
ice-filled glasses.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 71 Calories (kcal); trace Total Fat; (1% calories from fat); trace
Protein; 18g Carbohydrate; 0mg Cholesterol; 15mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 105 0

* Exported from MasterCook *

Tea Concentrates

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beverages Stash Tea
Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 tea bags
4 cups boiling water

For each tea concentrate, steep 12 tea bags in 4 cups of boiling water.
Squeeze tea bags to retain all of the liquid. Cool concentrate in the
refrigerator at least 3 hours and up to 2 weeks.

Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 21 Calories (kcal); 0g Total Fat; (0% calories from fat); 1g Protein;
5g Carbohydrate; 0mg Cholesterol; 39mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 5262 0

* Exported from MasterCook *

Green Bean Almond Rice

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Side Dishes The Rice Council
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter or margarine
1/2 cup slivered almonds
1/2 cup chopped onion
1/3 cup chopped red pepper
3 cups cooked brown rice -- (cooked in chicken broth)
1 10 ounce package frozen French-style green beans -- thawed
1/8 teaspoon ground white pepper, or to taste
1/4 teaspoon tarragon

Melt butter in large skillet over medium-high heat. Add almonds; stir
until lightly browned. Add onion and red pepper; cook 2 minutes or until
tender. Add rice, green beans, white pepper and tarragon. Stir until
thoroughly heated.

Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"

- - - - - - - - - - - - - - - - - - -

Per serving: 96 Calories (kcal); 6g Total Fat; (54% calories from fat); 3g
Protein; 9g Carbohydrate; 4mg Cholesterol; 17mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 20164 20164 3331 1630 0

* Exported from MasterCook *

Green Beans and Leeks with Oregon Hazelnuts

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dundee Hazelnuts Side Dishes
The Oregon Hazelnut Industry Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Boiling salted water -- in 2 pans
2 pounds fresh green beans
4 leeks
4 tablespoons butter
3/4 cup Oregon hazelnuts -- toasted and chopped
1/2 teaspoon lemon juice

Trim off ends of beans and slice diagonally in 2" pieces. Trim outer
leaves of leeks and slice into 2" diagonal pieces. Cook in separate pans
(see above) 7 to 10 minutes or until tender-crisp. Drain and rinse with
cold water to stop cooking. Melt butter in large frying pan and add beans,
leeks, and Oregon hazelnuts. Saut� until heated through, sprinkle with
lemon juice, season with salt and pepper if desired.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 192 Calories (kcal); 14g Total Fat; (61% calories from fat); 4g
Protein; 15g Carbohydrate; 16mg Cholesterol; 74mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 3568 3891 0 3677 0

* Exported from MasterCook *

Grilled Vegetable Pizza

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pizza The Mushroom Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup (about 4 ounces) shredded Monterey Jack
cheese with jalapeno peppers -- divided
1 16-ounce package prebaked pizza crust
1 cup sliced steak
AND
2 cups grilled vegetables from Steak and
Mushrooms with Harvest Vegetables

Preheat oven to 450�F. Sprinkle 1/2 cup of the cheese over pizza crust.
Cut steak into 1-inch pieces. Top pizza crust with steak and vegetables.
Sprinkle with remaining 1/2 cup cheese. Bake until pizza is hot and cheese
melts, about 10 minutes.

Source:
"The Mushroom Council"

- - - - - - - - - - - - - - - - - - -

Per serving: 1144 Calories (kcal); 66g Total Fat; (51% calories from fat); 62g
Protein; 75g Carbohydrate; 145mg Cholesterol; 1129mg Sodium
Food Exchanges: 4 Grain(Starch); 7 Lean Meat; 3 Vegetable; 0 Fruit; 9 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 916 4518 26137 0 0 0

* Exported from MasterCook *


Steak and Mushrooms with Harvest Vegetables

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Main Dishes
The Mushroom Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pound flank steak -- pierced with a fork
1 pound small fresh white mushrooms (about 6 cups)
1 pound zucchini -- halved lengthwise and cut in 1-1/2 inch pieces
(about 2 cups)
2 medium onions -- cut in wedges (about 2 cups)
1 large sweet red bell pepper -- cut in 2-inch pieces (about 1-1/4
cups)
3/4 cup balsamic vinegar and oil salad dressing
(from a 16-ounce bottle)

Arrange meat and vegetables in a 13 � 9 � 2-inch baking dish. Add


dressing; turn and toss until well coated. Cover; let stand at room
temperature for 20 minutes. Meanwhile, preheat outdoor grill or broiler.
Arrange vegetables on grill or broiler rack. Cook about 6 inches from heat
source until vegetables are tender, about 10 minutes, turning
occasionally; remove from rack to a covered bowl. Place meat on rack;
grill or broil until cooked as desired, about 5 minutes on each side for
medium doneness. Thinly slice steak diagonally across the grain. Reserve 1
cup sliced steak and 2 cups grilled vegetables for Grilled Vegetable Pizza
(see recipe).

Source:
"The Mushroom Council"

- - - - - - - - - - - - - - - - - - -

Per serving: 388 Calories (kcal); 28g Total Fat; (63% calories from fat); 25g
Protein; 11g Carbohydrate; 58mg Cholesterol; 86mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 4 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 3298 3386 0 0 20182 978 0

* Exported from MasterCook *

Halibut Almondine

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 ounces Alaska halibut steaks -- thawed if necessary
Salt and pepper
3 tablespoons finely ground almonds
2 tablespoons butter or margarine -- melted
2 teaspoons lemon juice

Sprinkle halibut steaks with salt and pepper. Combine ground almonds and
butter. Spread 1/3 of almond mixture in shallow baking dish; top with
halibut steaks. Spoon remaining almond mixture over halibut. Drizzle with
lemon juice.

Bake at 400�F for 10 minutes per inch of thickness, measured at thickest


part, or until halibut flakes when tested with a fork.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 362 Calories (kcal); 22g Total Fat; (53% calories from fat); 39g
Protein; 3g Carbohydrate; 85mg Cholesterol; 210mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 3647 0 20094 0 0

* Exported from MasterCook *

Halibut Broccoli Pie

Recipe By :Clint, Sitka, Alaska


Serving Size : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups sharp Cheddar cheese -- grated
1 1/2 cups flaked halibut
1 cup finely chopped onion
1 package frozen chopped broccoli -- thawed and drained
1 1/3 cups milk
3 eggs
3/4 cup Bisquick� baking mix
1/2 teaspoon lemon pepper
1/4 teaspoon minced garlic
1/8 teaspoon dried thyme leaves
Tomato -- for garnish
Parsley -- for garnish

Mix 2 cups cheese, halibut, onion and broccoli together and place in a 10"
greased pie plate.
Beat milk, eggs, Bisquick, lemon pepper, garlic and thyme. Pour over
halibut-broccoli mixture.

Bake 400� for 25-35 minutes or until knife inserted in center comes out
clean. Top with remaining cheese and bake 1-2 minutes longer to melt
cheese. Cool 5 minutes and cut into wedges. Garnish with tomato and
parsley.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 430 Calories (kcal); 26g Total Fat; (55% calories from fat); 32g
Protein; 15g Carbohydrate; 179mg Cholesterol; 642mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 705 0 0 0 3218 0 0 0 1492 0 0

* Exported from MasterCook *

Halibut Saut�

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Alaska halibut -- thawed if necessary
Salt and pepper
3 tablespoons oil -- divided
1 cup carrots -- thinly sliced
1 cup celery -- thinly sliced
1 cup green onions -- diagonally sliced
1 cup broccoli florets
1/4 teaspoon salt
1/4 teaspoon fresh ginger root
OR
1/4 teaspoon ground ginger
1/4 cup chicken broth
OR
1/4 cup water
2 teaspoons cornstarch
1 teaspoon grated lemon
OR
1 teaspoon lime peal

Remove skin and bones from halibut; cut into 1 inch cubes. Season halibut
with salt and pepper. Saut� in 2 tablespoons oil until barely cooked;
remove halibut from skillet.

Saut� vegetables in remaining oil until crisp-tender. Return halibut to


skillet. Add salt and ginger. Combine chicken broth, cornstarch and lemon
peel; add to fish mixture. Cook and stir until thickened and halibut
flakes when tested with a fork.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 252 Calories (kcal); 13g Total Fat; (46% calories from fat); 25g
Protein; 8g Carbohydrate; 36mg Cholesterol; 241mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 705 0 0 2495 0 3585 2358 0 0 0 2130706543 2130706543 0 0 0


2130706543 0 3948

* Exported from MasterCook *

Ham 'n Swiss Loaf

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers/Snacks Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
2 packages Fleischmann's� Rapid Rise Yeast
2 tablespoons sugar
1/4 teaspoon salt
1 cup very warm water (120� to 130�F)
1/4 cup prepared mustard
2 tablespoons butter or margarine -- softened
3 cups chopped cooked ham (about 1 pound)
1 cup grated Swiss cheese (4 ounces)
1 4-ounce jar diced pimientos -- well drained
3/4 cup diced dill pickles
1 egg -- lightly beaten

In large bowl, combine 1 1/2 cups flour, undissolved yeast, sugar and
salt. Stir warm water, mustard and butter into dry ingredients. Stir in
enough remaining flour to make soft dough. Knead on lightly floured
surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on
floured surface 10 minutes.

On lightly floured surface, roll dough to 15- � 10-inch rectangle.


Transfer to greased baking sheet. Sprinkle ham, cheese, pimientos and
pickles lengthwise over center-third of dough. With sharp knife, make cuts
from filling to dough edges at 1-inch intervals along sides of filling.
Alternating sides, fold strips at an angle across filling. Cover; let rise
in warm, draft-free place until almost doubled in size, about 20 to 40
minutes.

Brush loaf with egg. Bake at 375�F for 35 minutes or until done. Remove
from sheet to wire rack. Serve warm. Refrigerate leftover; reheat to
serve.

Cuisine:
"Cajun"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
T(Baking Time):
"0:35"

- - - - - - - - - - - - - - - - - - -

Per serving: 538 Calories (kcal); 18g Total Fat; (30% calories from fat); 27g
Protein; 65g Carbohydrate; 97mg Cholesterol; 1452mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 14 26366 0 0 3728 0 0 3653 26154 1603 1115 0

* Exported from MasterCook *

Ham and Bean Casserole

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Ontario White Bean Producers

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon olive oil
1 large cooking onion -- diced
2 tablespoons minced garlic
2 cups diced cooked ham
3 cups cooked white pea beans
2 cups canned tomatoes -- diced, see notes*
1 cup grated Cheddar cheese
OR
1 cup grated Provolone cheese
1/2 teaspoon basil
1/4 teaspoon pepper

TOPPING
1 1/2 cups fresh bread crumbs
1/4 cup Parmesan or Romano cheese
1/4 cup finely chopped fresh parsley
1 tablespoon olive oil

In a nonstick skillet, heat the olive oil over medium/high heat. Saut� the
onions and garlic until soft. Remove from heat. In a large bowl, combine
the garlic/onion mixture with the ham, beans, tomatoes, cheese, basil and
pepper. Spoon into a lightly greased 3 quart casserole dish. Combine all
topping ingredients and spoon evenly over casserole. Bake in a preheated
350�F oven for 30-40 minutes, or until topping is a light golden color.

Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"

- - - - - - - - - - - - - - - - - - -

Per serving: 296 Calories (kcal); 13g Total Fat; (39% calories from fat); 19g
Protein; 27g Carbohydrate; 36mg Cholesterol; 720mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates

NOTES : *Alternative: Substitute Italian or Mexican stewed tomatoes for a


spicier casserole.

� An excellent source of Thiamin, Niacin, Folate, Iron,


Phosphorus, Magnesium & Zinc.
� A good source of Vitamin B. Vitamin B12 & Calcium.
� A high source of dietary fibre.
____________________

Ontario White Bean Producers


4206 Raney Crescent
London, Ontario N6L 1C3 Canada
Tel: (519) 652-3566
Fax: (519) 652-9607
E-mail: whitepeabeans@wwdc.com
Nutr. Assoc. : 0 4288 0 3653 5513 2470 2130706543 0 20082 0 0 0 0 0 1034 0
0

* Exported from MasterCook *

Ham and Cheddar-Stuffed French Bread

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads and Muffins Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
2 cups bread flour (2 to 2 1/2 cups)
1 package Fleischmann's� Rapid Rise Yeast
3/4 teaspoon salt
3/4 cup very warm water (120� to 130�F)
1 tablespoon olive or vegetable oil

FILLING
2 cups shredded sharp Cheddar cheese (8 ounces)
1 cup diced fully-cooked ham (6 ounces)
1 cup chopped frozen broccoli -- thawed, drained

TOPPING
1 egg white -- lightly beaten

To make dough: In large bowl, combine 1 cup flour, undissolved yeast and
salt. Stir in water and oil. Stir in enough remaining flour to make soft
dough. Knead on lightly floured surface until smooth and elastic, about 4
to 6 minutes. Cover; let rest 10 minutes.

To fill: Roll dough to 14 � 10-inch rectangle. Sprinkle evenly with


cheese, ham and broccoli to within 1/2 inch of edges; pat down lightly.
Beginning at long end, roll up tightly. Pinch seam and ends to seal. Taper
ends by gently rolling back and forth to make 16-inch roll. Line large
baking sheet with aluminum foil; grease lightly. Place loaf, seam side
down, on foil. Cover; let rise in warm, draft-free place until almost
doubled in size, about 15 to 20 minutes.

Brush loaf with egg white. With sharp knife, cut three 3-inch slits
lengthwise down center of loaf, cutting to expose filling. Bake at 400�F
for 30 to 35 minutes or until cheese is melted and crust is golden brown.
Cool 5 minutes before removing from pan. Cut into 6 servings; serve warm.

Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"

- - - - - - - - - - - - - - - - - - -

Per serving: 391 Calories (kcal); 18g Total Fat; (41% calories from fat); 21g
Protein; 36g Carbohydrate; 52mg Cholesterol; 815mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 2339 26366 0 3728 986 0 0 2536 2819 3439 0 0 0

* Exported from MasterCook *

Ham Salad with Hot Peanut Dressing

Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Nat. Pork Producers Council Pork
Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 pound boneless ham
2 tablespoons vegetable oil
1/4 cup peanut butter
3 tablespoons fresh lime juice
1 tablespoon reduced-sodium soy sauce
1 teaspoon ground ginger
1 clove garlic -- minced
1 tablespoon sugar
1 medium cucumber -- seeded and thinly sliced
1/2 red onion -- thinly sliced
6 cups romaine or curly endive -- torn
1 head radicchio or Boston lettuce

Thinly slice ham and heat briefly in microwave or in skillet over medium
heat. Set aside and keep warm. Combine salad oil, peanut butter, lime
juice, soy sauce, ginger, garlic and sugar in a blender or food processor;
blend well. Heat dressing in a microwave in glass measuring cup or on
stove top in a small saucepan. Toss cucumber, red onion, romaine and
endive together. Arrange salads on individual salad plates as follows:
line plates with radicchio, top with tossed vegetables, arrange ham slices
atop and spoon over hot dressing.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 212 Calories (kcal); 13g Total Fat; (54% calories from fat); 15g
Protein; 10g Carbohydrate; 23mg Cholesterol; 397mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 894 0 0 0 0 0 0 0 0 0 3242 187

* Exported from MasterCook *

Ham Slice with Blueberry Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 2-pound fully-cooked ham center slice -- cut 1-inch thick
1/3 cup water
1 tablespoon cornstarch
1/3 cup apricot preserves
2 tablespoons brown sugar
2 tablespoons dry red wine
4 teaspoons lemon juice
1 cup fresh blueberries
Trim fat from edge of ham slice, if necessary. Place ham slice on rack in
a shallow baking pan. Bake at 350�F for 30 minutes.

Meanwhile, for the sauce, in a small saucepan combine water and


cornstarch; stir in apricot preserves, brown sugar, wine, and lemon juice.
Cook and stir over medium-low heat for 5-6 minutes or until thickened and
bubbly. Stir in blueberries; cook and stir 2-3 minutes more. To serve,
spoon sauce atop ham.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 353 Calories (kcal); 16g Total Fat; (41% calories from fat); 27g
Protein; 24g Carbohydrate; 86mg Cholesterol; 2006mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other
Carbohydrates

Nutr. Assoc. : 2819 0 0 0 0 0 0 0

* Exported from MasterCook *

Hazelnut Baked Apples

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Fruit
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 large baking apples
Lemon juice
1/2 cup chopped Oregon hazelnuts
1/4 cup diced, pitted dates
1 tablespoon butter -- softened
1/2 cup sugar
1/4 teaspoon cinnamon
1 cup water
3/4 cup dry sherry
Light cream

Core whole apples and pare 1/3 of the way down. Brush with lemon juice.
Mix together hazelnuts, dates and butter; stuff into center of apples.
Pile any extra mixture on top. Place in lightly buttered baking dish. In
saucepan, mix together sugar and cinnamon; stir in water. Stir over medium
heat until mixture boils; simmer gently 10 minutes. Remove from heat; stir
in sherry. Spoon over apples. Bake in 350� oven for 1 1/4 hours, or until
apples are tender, basting occasionally with syrup in pan. Serve warm or
cold with cream.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 291 Calories (kcal); 10g Total Fat; (31% calories from fat); 2g
Protein; 45g Carbohydrate; 5mg Cholesterol; 24mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 2 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 30 0 3677 20027 0 0 0 0 0 0

* Exported from MasterCook *

Hazelnut Brittle

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Candies Dundee Hazelnuts
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups sugar
1 cup light corn syrup
1 cup water
4 cups roasted and chopped Oregon hazelnuts
3 tablespoons margarine
2 teaspoons vanilla
1/4 teaspoon salt
3 teaspoons soda

In a large saucepan, mix sugar, syrup and water. Cook until boiling,
stirring constantly. Cover pan for one minute. Cook rapidly on high heat
to soft crack (270�) about 5 minutes. Add hazelnuts and continue cooking
to crack stage (310�) or until golden brown. Add vanilla, margarine, salt
and soda. Candy will foam up. Pour on buttered cookie sheet and rub spoon
on brittle to break bubbles. As candy cools, thin out to desired
thickness.

Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 296 Calories (kcal); 16g Total Fat; (46% calories from fat); 3g
Protein; 39g Carbohydrate; 0mg Cholesterol; 214mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 2 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 3677 0 0 0 81

* Exported from MasterCook *

Hazelnut Pilaf

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dundee Hazelnuts Side Dishes
The Oregon Hazelnut Industry Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup uncooked rice
1/2 cup roasted and coarsely chopped Oregon
hazelnuts
3/4 cup grated Cheddar cheese
1/2 onion -- diced
1 8-ounce can sliced mushrooms (6-8 ounces) -- drained (save liquid)
1 cup chicken broth
1/4 cup soy sauce

Combine rice, hazelnuts, cheese, onion and mushrooms; place in a greased


1-quart casserole. Mix mushroom liquid, chicken broth and soy sauce, heat
to boiling and pour over rice mixture. Cover and bake for 30 to 40 minutes
at 350�. Fluff with fork before serving.

Makes 6 to 8 servings.

Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 180 Calories (kcal); 9g Total Fat; (46% calories from fat); 7g
Protein; 18g Carbohydrate; 11mg Cholesterol; 678mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 1262 3677 0 0 4196 0 0

* Exported from MasterCook *

Hazelnut Spice Crinkles

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Candies Dundee Hazelnuts
The Oregon Hazelnut Industry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 squares unsweetened chocolate
2 cups ground Oregon hazelnuts
1 cup sugar
1/8 teaspoon salt
2 eggs -- beaten
1/4 cup fine dry bread crumbs
2 tablespoons flour
3/4 teaspoon cinnamon
1/2 teaspoon cloves
Confectioners' sugar

Gradually blend sugar and salt with beaten eggs; stir in grated chocolate
and hazelnuts. Combine with bread crumbs, flour and spices, and mix well.
Shape into 1-inch balls. Roll in powdered sugar and place on buttered
cookie sheet and bake at 325� for 15 minutes.

Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 274 Calories (kcal); 19g Total Fat; (59% calories from fat); 5g
Protein; 25g Carbohydrate; 31mg Cholesterol; 53mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;
1 Other Carbohydrates

Nutr. Assoc. : 0 3677 0 0 3218 3166 0 0 2719 2788

* Exported from MasterCook *

Hazelnut Squash Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Soups/ Stews/ Chowders
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups mashed cooked squash
OR
1 12-ounce package frozen cooked squash
1 cup finely chopped Oregon hazelnuts (4 ounces)
1/2 cup finely chopped onion
1 quart chicken broth
OR
1 quart chicken stock
Salt -- to taste
1/4 teaspoon pepper
2 tablespoons butter or margarine
2 tablespoons sherry
Combine squash, hazelnuts, onion and broth in saucepan. Bring to a boil;
cover and simmer 30 minutes, stirring occasionally. Stir in salt to taste,
pepper, butter and sherry. Garnish with roasted and sliced hazelnuts, if
desired.

Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 214 Calories (kcal); 19g Total Fat; (78% calories from fat); 4g
Protein; 7g Carbohydrate; 10mg Cholesterol; 1472mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 5108 0 2130706543 3677 0 2130706543 0 0 0 0 0 0

* Exported from MasterCook *

Hazelnut Tropical Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dundee Hazelnuts Fish/ Seafood
Salads The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2/3 cup mayonnaise
1/2 teaspoon salt
1 teaspoon curry powder
Dash pepper
2 pounds shrimp -- shelled, cleaned and cooked
1 cup cooked rice
1/2 cup roasted and chopped Oregon hazelnuts
3/4 cup chopped celery
1/4 cup finely chopped onion
4 medium bananas (all yellow)
Romaine lettuce
Lemon juice
Roasted and chopped Oregon hazelnuts

Blend mayonnaise with seasonings in bowl. Add shrimp, rice, hazelnuts,


celery and onion. Toss lightly and chill. Halve bananas lengthwise, brush
with lemon juice. Arrange bananas and shrimp/nut mixture on lettuce.
Sprinkle with additional chopped hazelnuts.

Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 792 Calories (kcal); 47g Total Fat; (51% calories from fat); 51g
Protein; 47g Carbohydrate; 358mg Cholesterol; 834mg Sodium
Food Exchanges: 1 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 2 Fruit; 4 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 3677 0 0 2142 0 0 0

* Exported from MasterCook *

Hazelnuts, Corn and Snow Peas

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Side Dishes
The Oregon Hazelnut Industry Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups fresh cut-from-the-cob corn kernels
8 ounces fresh Chinese pea pods -- sliced into thirds
3 tablespoons diced pimento -- drained
2 tablespoons margarine
Dash salt
Dash pepper
1/3 cup roasted and chopped Oregon hazelnuts

In a saucepan, melt margarine. Add corn, salt and pepper, and cook for 4
minutes. Add pimento and pea pods and continue to cook for 4 to 6 minutes.
Add hazelnuts and serve.

Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 146 Calories (kcal); 9g Total Fat; (51% calories from fat); 4g
Protein; 15g Carbohydrate; 0mg Cholesterol; 48mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 3357 4373 4487 0 0 0 3677

* Exported from MasterCook *

Healthy Chili
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Indiana Soybean Board Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups firm tofu -- crumbled
1 clove garlic -- minced
1 tablespoon chili powder
2 tablespoons Worcestershire sauce
1 cup onion -- chopped
1 large green pepper -- chopped
1 carrot -- thinly sliced
2 tablespoons soyoil
1 cup tomatoes -- chopped
1 16-ounce can tomato sauce
1 15-ounce can dark red kidney beans
1/2 teaspoon dried basil -- crushed
1 teaspoon cumin
1 teaspoon cayenne pepper
1 6-ounce can tomato paste -- optional
Salt -- to taste
4 cups cooked brown rice

GARNISHES
Minced onion -- optional
Grated Cheddar cheese -- optional
Avocado -- optional

In a mixing bowl, combine tofu, garlic, chili powder and Worcestershire


sauce; set aside.

In a large skillet, saut� onion green pepper and carrot in soyoil until
onion becomes transparent. Add tofu mixture cook and stir 3 minutes over
medium heat.

Add tomatoes, tomato sauce, kidney beans, basil, cumin, cayenne and, if
desired, tomato paste. Cover and simmer for 30 minutes. Salt to taste.
Serve on brown rice. Garnish with minced raw onion, grated Cheddar cheese
and avocado, as desired.

Makes 8-1 cup servings.

Source:
"Indiana Soybean Board"
S(Internet address):
"http://www.soyfoods.com/index.html"
Yield:
"8 cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 296 Calories (kcal); 8g Total Fat; (22% calories from fat); 13g
Protein; 47g Carbohydrate; 0mg Cholesterol; 751mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 1398 0 0 1236 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Hearth Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads and Muffins Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 Master Bread Dough -- fresh or thawed
1 egg
1 tablespoon water
Sesame or poppy seeds

Divide dough into three equal pieces. Roll each piece to 16-inch rope.

On greased baking sheet, braid three ropes together; pinch ends to seal.
Cover; let rise in warm, draft-free place until doubled in size, about 30
to 90 minutes.

Beat egg with water; brush on braid. Sprinkle with sesame or poppy seed.
Bake at 400�F for 25 minutes or until done. Remove from pan; cool on wire
rack.

Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
T(Baking Time):
"0:25"

- - - - - - - - - - - - - - - - - - -

Per serving: 5 Calories (kcal); trace Total Fat; (62% calories from fat); trace
Protein; trace Carbohydrate; 16mg Cholesterol; 5mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 1582 1357

* Exported from MasterCook *

Hearty and Heart-Healthy Idaho� Potato Soup/Stew

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/ Stews/ Chowders The Idaho Potato Commission
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Idaho� Potatoes -- scrubbed and cut in 1/2 inch cubes
(about 5 cups)
1 tablespoon olive oil
2 10-ounce packages frozen chopped onions
1/4 cup chopped dried tomatoes
46 ounces (2 pint 14 oz. can) low-sodium chicken
broth
2 cups shredded cooked turkey
3 cups packaged shredded cabbage/carrot (coleslaw
mixture)
1 10-ounce package chopped frozen mixed vegetables -- thawed

ALTERNATE VEGETABLES
4 cups cooked vegetables

In heavy soup pot, heat oil on high and stir in onions. Cook, stirring
occasionally for about 20 minutes or until well browned.

Add potatoes, dried tomatoes and broth.

Bring to boil and cook covered for 10 minutes or until tender.

Add turkey and vegetables, return to boil and cook 6-8 minutes.

Top with freshly ground pepper.

Source:
"The Idaho Potato Commission"
S(Internet address):
"http://www.famouspotatoes.org/"
Yield:
"12 Cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 248 Calories (kcal); 6g Total Fat; (20% calories from fat); 22g
Protein; 34g Carbohydrate; 26mg Cholesterol; 114mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 3740 0 2679 3160 20113 8001 4920 1566 0 27228

* Exported from MasterCook *

Hearty Kielbasa Dinner

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Monitor Sugar

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cloves garlic -- minced
1 cup onions -- chopped
2 teaspoons black pepper
3 tablespoons oregano
1 teaspoon cayenne pepper
2 teaspoons chili powder
2 teaspoons vegetable oil
28 ounces tomatoes
4 teaspoons Big Chief granulated sugar
1/2 pound turkey kielbasa -- thinly sliced
28 ounces canned cannellini -- rinsed and drained
OR
4 cups cooked navy beans
10 ounces chopped frozen broccoli
2 cups cooked macaroni or rice -- if desired

In a large skillet (3-4 quarts), saut� garlic, onions, black pepper,


oregano, cayenne pepper and chili pepper in oil for 5 minutes. Add
tomatoes, sugar, kielbasa and beans. Simmer for 15 minutes. Add broccoli
and simmer for 5 minutes more.

Description:
"An old-world favorite!"
Source:
"Monitor Sugar"
S(Internet address):
"http://www.monitorsugar.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 731 Calories (kcal); 9g Total Fat; (10% calories from fat); 40g
Protein; 127g Carbohydrate; 56mg Cholesterol; 971mg Sodium
Food Exchanges: 7 Grain(Starch); 2 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat;
1/2 Other Carbohydrates

Serving Ideas : Serve over macaroni or rice if desired.

NOTES : This is a very spicy dish. If less spice is desired, reduce or


eliminate cayenne pepper.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 512 0 0 3439 2840

* Exported from MasterCook *

Hearty Lasagna Rolls

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Main Dishes
Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds extra-lean ground beef
1 cup chopped fresh mushrooms
1 medium onion -- finely chopped
1 small carrot -- minced
1 clove garlic -- minced
1/4 cup dry red wine
1/8 teaspoon nutmeg
1/8 teaspoon cayenne pepper
2 cups shredded Mozzarella cheese
1 egg -- lightly beaten
1/4 cup grated Parmesan cheese
1 28-ounce jar Rag� Hearty Pasta Sauce
12 ounces lasagna noodles -- cooked and drained

Preheat oven to 350 degrees F.

In a large skillet, thoroughly brown ground beef; drain fat. Add


mushrooms, onion, carrot and garlic; saut� until vegetables are tender.
Add wine, nutmeg and cayenne pepper; cook until wine is almost evaporated.
Remove from heat; allow to cool 10 to 15 minutes.

In a medium bowl, thoroughly combine meat mixture, Mozzarella cheese, egg


and 1 tablespoon Parmesan cheese. Put 1/2 jar sauce evenly in a 13 �
9-inch baking dish.

Evenly spread 1/3 cup meat filling over length of each lasagna noodle.
Carefully roll up noodle. Place seam side down in baking dish. Repeat with
remaining noodles. Evenly spread remaining sauce over lasagna rolls. Bake,
covered, 40 minutes. Uncover; sprinkle with 3 tablespoons Parmesan cheese.
Bake 5 minutes or until bubbly.

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
T(Baking Time):
"0:40"

- - - - - - - - - - - - - - - - - - -

Per serving: 758 Calories (kcal); 33g Total Fat; (40% calories from fat); 42g
Protein; 69g Carbohydrate; 146mg Cholesterol; 842mg Sodium
Food Exchanges: 4 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 3607 3386 0 0 0 0 0 0 0 0 0 474 0

* Exported from MasterCook *

Hearty Pizza Hero

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Burgers/Sandwiches Pizza
Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 large onions -- sliced into thick strips
1 large green bell pepper -- sliced into thick strips
1 tablespoon vegetable oil
1 loaf French bread -- split and toasted
1 14-ounce jar Rag� Pizza Quick Sauce
10 slices deli cooked turkey
8 ounces bacon -- fried and crumbled
10 slices Swiss cheese

Preheat oven to 425 degrees F. In a skillet, saut� onion and green pepper
in vegetable oil until tender; set aside.

Top bread evenly with pizza sauce. Evenly top with turkey, bacon, cheese,
onions and peppers. Bake 14-16 minutes or until cheese is melted.

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 1261 Calories (kcal); 66g Total Fat; (50% calories from fat); 106g
Protein; 38g Carbohydrate; 287mg Cholesterol; 1604mg Sodium
Food Exchanges: 2 Grain(Starch); 13 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 455 2848 0 0

* Exported from MasterCook *

Hearty Sausage and Pepper Pizza

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pizza Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Italian sausage -- sliced
2 large green bell peppers -- thinly sliced
1 large onion -- thinly sliced
1 clove garlic -- minced
1 tablespoon vegetable oil
1 tablespoon grated Parmesan cheese
4 (about 7" long) hero rolls -- partially split and toasted
1 14-ounce jar Rag� Pizza Quick Sauce
1 cup shredded Mozzarella cheese

Preheat oven to 425 degrees F.

In a large skillet, saut� sausage, peppers, onion and garlic in oil until
sausage is thoroughly cooked; drain fat. Add Parmesan cheese and set
aside. Evenly spread sauce over each roll-half. Top with sausage mixture
and Mozzarella cheese. Bake 13-15 minutes or until heated through.

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 1102 Calories (kcal); 53g Total Fat; (49% calories from fat); 37g
Protein; 84g Carbohydrate; 113mg Cholesterol; 2363mg Sodium
Food Exchanges: 5 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 8 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 26391 455 0

* Exported from MasterCook *

Hearty Wheat Sandwich Rolls

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads and Muffins Burgers/Sandwiches
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/4 cups all-purpose flour (1 1/4 to 1 3/4 cups)
1 package Fleischmann's� Rapid Rise Yeast
1 teaspoon salt
1 1/2 cups water
1 cup 100% bran
2 tablespoons margarine -- softened
1 tablespoon honey
1 1/2 cups whole wheat flour
Cooking spray
1 egg -- lightly beaten
Grated Parmesan cheese -- optional

In large bowl, mix 1 cup all-purpose flour, undissolved yeast and salt.
Heat water, bran, margarine and honey until very warm (125� to 130�F);
stir into dry ingredients. Mix in whole wheat flour and enough remaining
all-purpose flour to make soft dough. On lightly floured surface, knead
until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured
surface 10 minutes.

Divide dough into 6 equal pieces. Roll each to 4 � 6-inch oval. Roll up
tightly from short ends. Pinch seams to seal; taper ends. Place rolls,
seam-sides down, on large baking sheet sprayed with cooking spray. Spray
rolls with cooking spray. Cover; let rise in warm, draft-free place until
doubled in size, about 20 to 30 minutes.

With sharp knife, make 3 diagonal slashes, 1/4-inch deep, on each roll.
Brush with egg and sprinkle with cheese, if desired. Bake at 400�F for 20
minutes or until done. Remove from sheet; cool on wire rack.

Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"6 Rolls"
T(Baking Time):
"0:20"

- - - - - - - - - - - - - - - - - - -

Per serving: 285 Calories (kcal); 6g Total Fat; (17% calories from fat); 10g
Protein; 53g Carbohydrate; 31mg Cholesterol; 490mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 14 26366 0 0 2005 0 0 0 5440 0 0

* Exported from MasterCook *

Herb and Garlic Parmesan Chicken

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Lawry's Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/2 pounds chicken parts (Best of Fryer) (2 1/2 to 3
pounds)
1 bottle Lawry's Herb and Garlic Marinade with
Lemon Juice
1 cup grated Parmesan cheese
1/2 cup unseasoned dry breadcrumbs

Rinse chicken parts in cold water; pat dry. Deeply pierce chicken in
several places with fork. In large resealable plastic bag, combine chicken
parts and Herb and Garlic Marinade; seal thoroughly and shake to coat.
Marinate in refrigerator 30 minutes. Meanwhile, in another resealable
plastic bag (or in shallow plate), mix together cheese and breadcrumbs.
Remove chicken from marinade, discarding used marinade. Toss chicken to
coat with crumb mixture or dip chicken to coat). Spray jelly-roll pan and
cooling rack with nonstick vegetable spray, arrange chicken on rack in
pan. Bake in preheated 375�F oven until meat is no longer pink and juices
run clear (175� to 185�F at thickest joint), about 50 to 55 minutes.

Makes 4 to 6 servings

Description:
"This is the most flavorful, crispy oven baked chicken you can
imagine, with so little work to prepare!"
Source:
"Lawry's"
S(Internet address):
"http://www.lawrys.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 376 Calories (kcal); 24g Total Fat; (58% calories from fat); 31g
Protein; 8g Carbohydrate; 128mg Cholesterol; 484mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 20019 5885 0 196

* Exported from MasterCook *

Herbed Pork and Corn Salad

Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Nat. Pork Producers Council Pork
Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound roasted boneless pork loin -- cut into 1/2" cubes
2 12-ounce bags frozen corn -- thawed
1 1/2 cups diced fresh tomatoes
2 tablespoons minced fresh herbs: parsley, thyme and
basil
Leaf lettuce

VINAIGRETTE
1 tablespoon cornstarch
1 cup water -- divided
1 teaspoon Dijon-style mustard
2 garlic cloves -- minced
1/2 cup red wine vinegar
1 tablespoon olive oil

For Vinaigrette, stir together cornstarch and 1/4 cup water; blend
thoroughly. In small saucepan, bring remaining 3/4 cup water to boil; stir
in cornstarch slurry; cook and stir to thicken. Remove from heat, cool
completely and stir in remaining Vinaigrette ingredients. Store in
refrigerator if made ahead.

For salad, gently toss together pork, corn, tomatoes and herbs in large
bowl. Pour Vinaigrette over, toss gently. Serve individual servings on
leaf lettuce.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 265 Calories (kcal); 8g Total Fat; (24% calories from fat); 24g
Protein; 28g Carbohydrate; 57mg Cholesterol; 60mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 5809 0 0 27170 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Herbed Pork Chops

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pork Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pork center cut chops
1/2 teaspoon dried marjoram leaves
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
1/8 teaspoon freshly ground black pepper
1/2 cup plus 1 tablespoon water -- divided
1 tablespoon cornstarch
2 tablespoons chopped parsley

Spray 12-inch nonstick skillet with cooking spray; heat over medium heat.
Add pork chops and cook 10 minutes or until slightly browned, turning
once. Combine marjoram, garlic salt, onion powder and pepper, sprinkle
over pork. Add 1/2 cup water to skillet; cover, reducing heat and cook 20
minutes or until pork reaches an internal temperature of 160�F. Remove
chops. Combine cornstarch and remaining 1 tablespoon water. Add to pan
juices; cook until thickened and translucent, stirring constantly. Pour
sauce over chops and sprinkle with parsley.

Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 169 Calories (kcal); 10g Total Fat; (51% calories from fat); 19g
Protein; 2g Carbohydrate; 40mg Cholesterol; 760mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : Preparation: Pan-Broil


Nutr. Assoc. : 887 875 0 0 0 1582 0 0

* Exported from MasterCook *

Hero Loaf

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers/Snacks Breads and Muffins
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups all-purpose flour (3 to 3 1/2 cups)
1 tablespoon sugar
1 package Fleischmann's� Active Dry or Rapid Rise
Yeast
2 teaspoons Italian herb seasoning
1 teaspoon salt
1 cup very warm water (120� to 130�F)
1 tablespoon olive or vegetable oil
3 ounces cooked ham -- thinly sliced
3 ounces prune juice -- thinly sliced
3 ounces salami -- thinly sliced
1 2-ounce jar slice pimientos -- well drained
1/2 cup pitted ripe olives -- drained
1 egg white -- lightly beaten
Sesame seeds

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, Italian
herb seasoning and salt. Gradually add water and oil to dry ingredients;
beat 2 minutes at medium speed of electric mixer, scraping bowl
occasionally. Beat 2 minutes at high speed. With spoon, stir in enough
remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 4 to 6


minutes. Place in greased bowl, turning to grease top. Cover; let rise in
warm, draft-free place until doubled in size, about 30 to 45 minutes.
(With Rapid Rise Yeast, omit rise; proceed with shaping.)

Punch dough down. Remove dough to lightly floured surface; roll dough to
14- � 10-inch rectangle. Layer ham, cheese and salami over center-third of
dough length; top with pimientos and olives. With sharp knife, make cuts
from filling to dough edges at 1-inch intervals along sides of filling.

Alternating sides, fold strips at an angle across filling. Place on


greased baking sheet; cover. Let rise in warm, draft-free place until
doubled in size, about 30 to 45 minutes.

Brush loaf with egg white; sprinkle with sesame seeds. Bake at 400�F for
25 minutes or until done. Serve warm or at room temperature. Refrigerate
leftovers; reheat to serve.

Cuisine:
"Cajun"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
T(Baking Time):
"0:25"

- - - - - - - - - - - - - - - - - - -

Per serving: 524 Calories (kcal); 13g Total Fat; (22% calories from fat); 18g
Protein; 82g Carbohydrate; 26mg Cholesterol; 1208mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 14 0 26366 3776 0 3728 986 0 0 0 4487 0 0 0

* Exported from MasterCook *

Hickory Baked Beans

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Lawry's Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 slices bacon -- cut into 1/2-inch pieces
1/2 cup chopped onion
1 28-ounce can baked beans
3 tablespoons Lawry's Hickory Marinade with Apple Cider
1 teaspoon Lawry's Seasoned Salt
2 tablespoons brown sugar
1/2 teaspoon dry mustard

In large oven-proof skillet, cook bacon and onion over medium-high heat
until bacon is brown and crisp; drain fat. Add remaining ingredients; mix
well. Bake in 350�F oven 30 minutes.

Description:
"A must-have dish at every barbecue!"
Source:
"Lawry's"
S(Internet address):
"http://www.lawrys.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 170 Calories (kcal); 3g Total Fat; (13% calories from fat); 8g
Protein; 32g Carbohydrate; 4mg Cholesterol; 1022mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates

NOTES : HINT: Set skillet on foil-lined baking sheet to catch drips.


Nutr. Assoc. : 0 0 0 5885 4873 0 0

* Exported from MasterCook *

Holiday Bread Sticks

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers/Snacks Breads and Muffins
Fleischmann's Yeast Holiday

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
HERB DOUGH
4 1/4 cups all-purpose flour (4 1/4 to 4 3/4 cups)
1 package Fleischmann's� Rapid Rise Yeast
1 1/2 teaspoons salt
3/4 teaspoon oregano
3/4 teaspoon thyme
3/4 teaspoon rosemary
1 1/2 cups water
2 tablespoons olive oil

SEED TOPPING
1 large egg -- lightly beaten
Sesame or poppy seeds

In large bowl, combine 2 cups flour, undissolved yeast, salt, rosemary,


oregano and thyme. Heat water and oil until very warm (120� to 130�F);
stir into dry ingredients. Stir in enough remaining flour to make soft
dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8


minutes. Cover; let rest on floured surface 10 minutes (Or, place dough in
greased airtight container and refrigerate for up to 24 hours.)

Divide dough in half; roll each to 9-inch square. With sharp knife, cut
each square into 12 (3/4-inch wide) strips. Holding ends of each strip,
twist in opposite directions 5 times. Place sticks, slightly apart, on 2
large greased baking sheets. Cover; let rest until risen slightly, about
10 to 20 minutes.

Brush with egg; sprinkle with seed.

Bake at 400�F for 20 to 25 minutes or until done. Remove from baking


sheets and cool on wire racks.
____________________

CINNAMON-SUGAR CANDY CANES

Line two large baking sheets with foil; grease. Prepare dough as directed
except omit herbs and replace olive oil with 2 tablespoons butter. While
dough rests, combine 1/2 cup sugar and 2 teaspoons ground cinnamon;
reserve. Divide dough and roll as directed. Before cutting, brush dough
with 2 tablespoons melted butter and sprinkle with 6 tablespoons sugar
mixture. Cut into strips and twist as directed; curve one end of each to
make candy cane. Place on prepared sheets; sprinkle with remaining sugar
mixture. Let rest (omit Seed Topping) and bake as directed.

Makes 24 candy canes.

Cuisine:
"Cajun"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"24 Breadsticks"

- - - - - - - - - - - - - - - - - - -
Per serving: 94 Calories (kcal); 2g Total Fat; (15% calories from fat); 3g
Protein; 17g Carbohydrate; 8mg Cholesterol; 137mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

NOTES : Store bread sticks in airtight container or wrap airtight and


freeze. To recrisp, heat uncovered on baking sheets at 400�F for 5
to 7 minutes. Cool on wire racks.
Nutr. Assoc. : 0 14 26366 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Honey Baked Red Onions

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 large red onions (about 3 lbs.)
1/3 cup honey
1/4 cup water
3 tablespoons butter or margarine -- melted
1 teaspoon paprika -- preferably sweet Hungarian
1 teaspoon coriander
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Peel and cut onions in half crosswise. Place cut side down in shallow
baking dish just large enough to hold all onions in one layer. Sprinkle
with water; cover with aluminum foil. Bake at 350�F 30 minutes. Turn
onions cut side up. Combine remaining ingredients. Spoon half of mixture
over onions. Return to oven and bake, uncovered, 15 minutes. Baste with
remaining honey mixture; continue baking 15 minutes or until tender.

Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 140 Calories (kcal); 6g Total Fat; (35% calories from fat); 1g
Protein; 23g Carbohydrate; 16mg Cholesterol; 240mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 1 Other
Carbohydrates

Serving Ideas : Serve with poultry or pork.

Nutr. Assoc. : 4712 0 0 222 0 0 0 0

* Exported from MasterCook *


Honey Carrot Snacking Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup butter or margarine -- softened
1 cup honey
2 eggs
2 cups finely grated carrots
1/2 cup golden raisins
1/3 cup chopped nuts (optional)
1/4 cup orange juice
2 teaspoons vanilla
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg

Cream butter in large bowl. Gradually beat in honey until light and
fluffy. Add eggs, one at a time, beating well after each addition. Combine
carrots, raisins, nuts, if desired, orange juice and vanilla in medium
bowl. Combine dry ingredients in separate large bowl. Add dry ingredients
to creamed mixture alternately with carrot mixture, beginning and ending
with dry ingredients. Pour batter into greased 13 � 9 � 2-inch pan. Bake
at 350�F 35 to 45 minutes or until wooden pick inserted near center comes
out clean.

Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 269 Calories (kcal); 9g Total Fat; (28% calories from fat); 4g
Protein; 47g Carbohydrate; 52mg Cholesterol; 372mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat;
1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 26083 4680 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Honey Carrot Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/ Stews/ Chowders The National Honey Board
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound carrots -- peeled and thinly sliced*
1 onion -- chopped
2 cups reduced-sodium chicken broth
1/4 cup honey
1 cup 2% low-fat milk
Ground nutmeg
Minced chives

Place carrots, onion and chicken broth in large saucepan. Cover and simmer
over medium heat about 15 minutes or until carrots are tender. Transfer
mixture to blender or processor; blend until smooth. Return to saucepan.
Add honey and milk. Return to simmer. Serve hot sprinkled with nutmeg.
Garnish with chives. May be served chilled, if desired.

Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 164 Calories (kcal); 3g Total Fat; (12% calories from fat); 9g
Protein; 34g Carbohydrate; 5mg Cholesterol; 87mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 1
Other Carbohydrates

NOTES : *Substitute 1 (20-ounce) package of frozen sliced carrots, if


desired
Nutr. Assoc. : 0 0 20113 0 0 0 0

* Exported from MasterCook *

Honey Fried Chicken

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Poultry
The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 pounds meaty chicken pieces
3/4 cup honey
3/4 cup buttermilk baking mix -- or more
2 teaspoon dry mustard
1/2 teaspoon paprika
Salt and pepper -- to taste
Vegetable oil

Coat chicken with honey; set aside. Combine buttermilk baking mix,
mustard, paprika, salt and pepper; dredge chicken in mixture. Heat 1/2
inch oil to 375�F in a 12-inch skillet over medium heat. Carefully place
chicken in hot oil and cook about 5 minutes or until underside of chicken
is golden; turn chicken pieces and cook about 5 minutes, turning as
needed. Reduce heat to low and cook 7 to 10 minutes longer or until juices
run clear. Remove chicken; drain on paper towels.

Serves 4-6

Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 525 Calories (kcal); 25g Total Fat; (43% calories from fat); 30g
Protein; 45g Carbohydrate; 141mg Cholesterol; 286mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 2
1/2 Other Carbohydrates

Nutr. Assoc. : 20019 0 0 0 0 0 0

* Exported from MasterCook *

Honey Lemonade with Frozen Fruit Cubes

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beverages The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups lemon juice
3/4 cup honey
9 cups water
48 small pieces assorted fruit

Combine lemon juice and honey in large pitcher; stir until honey is
dissolved. Stir in water. Place 1 to 2 pieces of fruit in each compartment
of 2 ice cube trays. Fill each compartment with honey lemonade and freeze
until firm. Chill remaining lemonade. To serve, divide frozen fruit cubes
between tall glasses and fill with remaining lemonade.

Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
Yield:
"9 Cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 821 Calories (kcal); 2g Total Fat; (1% calories from fat); 14g
Protein; 209g Carbohydrate; 0mg Cholesterol; 13mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 10 1/2 Fruit; 0 Fat; 2
1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 1013

* Exported from MasterCook *

Honey Mustard Chicken Casserole

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Poultry
Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless chicken breasts
1 tablespoon vegetable oil
2 cloves garlic -- minced
1 jar Chicken Tonight Light Cooking Sauce for
Chicken � Honey Mustard
1 pound red potatoes -- boiled and thinly sliced
1 10-ounce package frozen broccoli spears -- cooked and drained
1/2 cup shredded low-fat Cheddar cheese

Preheat oven to 350 degrees F.

In a large skillet, lightly brown chicken in oil on both sides. Add garlic
and saut� lightly. Add sauce; simmer, covered, 20 minutes over low heat.

Place cooked potato slices evenly in an 11 � 7-inch baking dish. Spoon


chicken and sauce over potatoes. Evenly layer broccoli over chicken. Top
with Cheddar cheese. Bake, covered, 30 minutes or until bubbly.

Serves 4-6.

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
T(Baking Time):
"0:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 211 Calories (kcal); 5g Total Fat; (22% calories from fat); 22g
Protein; 19g Carbohydrate; 48mg Cholesterol; 180mg Sodium
Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 9208 0 0 463 4716 0 2538

* Exported from MasterCook *

Honey Mustard Magic

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Spreads The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup honey
1 cup Dijon or brown mustard

Combine honey and mustard in small bowl until smooth.

Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
Yield:
"2 Cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 76 Calories (kcal); 1g Total Fat; (7% calories from fat); 1g Protein;
18g Carbohydrate; 0mg Cholesterol; 189mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other
Carbohydrates

Nutr. Assoc. : 0 504

* Exported from MasterCook *

Honey Spiced Oregon Hazelnuts

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers/Snacks Dundee Hazelnuts
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons olive oil
1 tablespoon minced garlic
1 1/2 tablespoons ground cumin
1/4 teaspoon Tabasco sauce
1/2 cup honey
4 cups roasted Oregon hazelnuts

In a saut� pan over medium heat, warm olive oil. Add garlic, cumin,
Tabasco and honey. Stir the mixture, reduce heat and let simmer for 10
minutes, stirring often. Do not burn. Add the nuts and stir to coat well.
Line a baking sheet with waxed paper or foil. Spread the coated nuts in a
single layer on the baking sheet. Bake at 400�F for 10 minutes. Remove
from oven and cool completely. Serve as a snack or as a garnish for soups
or salads.

Cuisine:
"Cajun"
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
Yield:
"4 cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 271 Calories (kcal); 24g Total Fat; (73% calories from fat); 5g
Protein; 15g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 3677

* Exported from MasterCook *

Honey Thyme Mustard

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Spreads The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup Dijon mustard
1/2 cup honey
1 teaspoon crushed dried thyme leaves

Whisk together all ingredients in small bowl until well blended. Transfer
mixture to airtight container and refrigerate until ready to use. Serve on
sandwiches or brush over pork chops before broiling.

Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
Yield:
"1 1/2 Cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 58 Calories (kcal); 1g Total Fat; (12% calories from fat); 1g
Protein; 13g Carbohydrate; 0mg Cholesterol; 251mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other
Carbohydrates

Nutr. Assoc. : 0 0 3159

* Exported from MasterCook *

Honey-Glazed Ham Steaks


Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pork The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 4 ounce lean low-sodium ham steaks
1/4 cup honey
3 tablespoons water
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves

Pan-fry ham steaks on both sides in large nonstick skillet over


medium-high heat. Place ham on heated serving dish; set aside. Add honey,
water, ginger and cloves to skillet; bring to a boil. Simmer 1 to 2
minutes. Brush sauce over ham; serve with remaining sauce.

Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 203 Calories (kcal); 5g Total Fat; (21% calories from fat); 22g
Protein; 18g Carbohydrate; 51mg Cholesterol; 1441mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 3888 0 0 0 0

* Exported from MasterCook *

Honey-Mustard Tenderloin

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Armour pork tenderloin
4 tablespoons honey
2 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon prepared mustard

Preheat oven to 400 degrees F. In a small bowl, combine honey, vinegar,


sugar and mustard well. Coat tenderloin well with sauce. Place tenderloin
in a shallow pan and roast for 20-25 minutes, until meat thermometer
inserted register 155-160 degrees F. Slice to serve.

Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 227 Calories (kcal); 5g Total Fat; (20% calories from fat); 23g
Protein; 23g Carbohydrate; 61mg Cholesterol; 105mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2
Other Carbohydrates

Nutr. Assoc. : 158 0 0 0 0

* Exported from MasterCook *

Honey-Whole Wheat Bread

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers/Snacks Breads and Muffins
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 cups whole wheat flour (6 to 7 cups)
2 packages Fleischmann's� Rapid Rise yeast
1 tablespoon salt
2 1/4 cups very warm water (125� to 130�)
1/3 cup honey
1/4 cup shortening
Margarine or butter -- softened

Mix 3 1/2 cups flour, the yeast (dry) and salt in large bowl, Stir in
water, honey and shortening. Beat until smooth. Mix in enough remaining
flour to make dough easy to handle. Turn dough onto lightly floured
surface; knead about 10 minutes or until smooth and elastic. Cover and let
rest 10 minutes.

Grease 2 loaf pans, 9 � 5 � 3 or 8 1/2 � 4 1/2 � 2 1/2 inches. Punch down


dough; divide in half. Roll each half into rectangle, 18 � 9 inches. Roll
up each rectangle, beginning at short side. With side of hand, press ends
to seal. Fold ends under loaves. Place each with seam side down in loaf
pan. Cover; let rise 45 to 60 minutes or until double.

Heat oven to 375�. Place pans on low rack so that tops of pans are in
center of oven. Pans should not touch each other or sides of oven. Bake 35
to 40 minutes or until deep golden brown and loaves sound hollow when
tapped. Remove from pans. Brush loaves with margarine; cool on wire rack.

Cuisine:
"Cajun"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Loaves"

- - - - - - - - - - - - - - - - - - -

Per serving: 137 Calories (kcal); 3g Total Fat; (16% calories from fat); 4g
Protein; 26g Carbohydrate; 0mg Cholesterol; 269mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 26182 26366 0 3728 0 0 4098

* Exported from MasterCook *

Hoppin' John

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pork Side Dishes
The Rice Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound meaty ham hocks
1 cup chopped onion
2 teaspoons salt
1/4 teaspoon crushed red pepper
3 1/2 cups water
2 cups dry blackeyes
1 1/2 cups uncooked rice
Salt and ground black pepper

Combine ham hocks, onion, salt, red pepper and water in large saucepan.
Bring to a boil, cover, and simmer 1-1/4 hours, or until ham is tender.

Meanwhile, wash blackeyes. Combine blackeyes and 6 cups water; bring to a


boil and boil 2 minutes. Remove from heat, cover, and let stand 1 hour.

Remove ham hocks from saucepan. If necessary, add water to liquid left in
saucepan to measure 3-1/2 cups. Cut meat into small pieces, discarding
bone and rind. Drain blackeyes; discard soaking liquid. Combine ham,
blackeyes and rice in large saucepan; bring mixture to a boil. Reduce
heat, cover, and simmer 20 to 25 minutes, or until blackeyes and rice are
tender and liquid is absorbed. Season to taste with salt and black pepper.

Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"

- - - - - - - - - - - - - - - - - - -

Per serving: 424 Calories (kcal); 11g Total Fat; (24% calories from fat); 25g
Protein; 55g Carbohydrate; 60mg Cholesterol; 580mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates
Nutr. Assoc. : 3654 0 0 0 0 20009 1262 4826

* Exported from MasterCook *

Hot Spiced Tea

Recipe By :Joan Broughton, Mission, Texas


Serving Size : 8 Preparation Time :0:00
Categories : Beverages Stash Tea
Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 quarts Stash Orange Spice tea
2 cups water
2 cups sugar
2 large cans pineapple
1 1/2 cups lemon juice
3 cups orange juice
1 stick cinnamon
1 teaspoon whole cloves - tied in cheesecloth

Pour 2 quarts boiling water over 8 tea bags. Brew 5 minutes, remove tea
bags, set aside.

Boil 2 cups each water and sugar together 10 minutes to make syrup. Add
remaining ingredients. Bring to boil. Simmer 20 minutes. Remove cloves and
cinnamon. Serve hot.

Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 274 Calories (kcal); trace Total Fat; (0% calories from fat); 1g
Protein; 71g Carbohydrate; 0mg Cholesterol; 7mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 3
1/2 Other Carbohydrates

Nutr. Assoc. : 3687 0 0 27017 0 0 2705 620

* Exported from MasterCook *

Italian Turkey Meatloaf

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Main Dishes Poultry
The Butterball Turkey Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 package Turkey Italian Sausage with Red Sauce
1 package Butterball� Ground Turkey
2 large eggs
OR
3 egg whites
1 14.5 ounce can diced tomatoes with Italian herbs -- undrained
1 cup finely chopped onion
1/2 cup minced fresh parsley
1 cup quick rolled oats
1/2 cup grated Parmesan cheese
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup pizza sauce

Heat oven to 375�F. Beat eggs in large bowl. Stir in tomatoes, onion,
parsley, oats, Parmesan cheese, salt and pepper. Then mix in by hand the
Italian sausage and ground turkey just until blended. Place meat mixture
in two 8 � 4-inch loaf pans or one 8 � 8-inch baking pan, pressing to
remove any air spaces. Bake 1 hour. Top with pizza sauce and continue
baking 15 to 30 minutes or until 170�F is reached on a meat thermometer
place in the center. Let stand 10 minutes before serving.

Cuisine:
"Italian"
Source:
"The Butterball Turkey Company"
S(Internet address):
"http://www.butterball.com/"
Copyright:
"� 1998 Butterball Turkey Company"

- - - - - - - - - - - - - - - - - - -

Per serving: 256 Calories (kcal); 12g Total Fat; (41% calories from fat); 19g
Protein; 19g Carbohydrate; 97mg Cholesterol; 989mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 694 0 0 2130706543 2470 0 0 4776 0 0 0 0

* Exported from MasterCook *

Turkey Italian Sausage with Red Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Poultry
The Butterball Turkey Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons olive oil -- divided
1 1-pound package Butterball� Lean Fresh Turkey Hot Italian
Sausage
1 large onion -- chopped
1/2 pound mushrooms -- sliced
1/2 green bell pepper -- chopped
1 clove garlic -- minced
1/4 cup chicken broth or dry white wine
1 15-ounce can tomato sauce
1 14-1/2 ounce can stewed tomatoes -- drained
2 tablespoons tomato paste
1/2 teaspoon Italian seasoning
Hot cooked pasta

Heat 1 tablespoon of the oil in large skillet over medium heat. Add turkey
sausage and brown 8 to 10 minutes, turning occasionally. Remove from
skillet; set aside. Add the remaining 1 tablespoon oil and onion to
skillet; cook over medium-low heat 5 minutes. Then add mushrooms, pepper
and garlic; cook 5 minutes more. Pour in broth and cook over medium-high
heat about 2 minutes. Stir in tomato sauce, stewed tomatoes tomato paste
and Italian seasoning. Bring to a boil. Return sausage to skillet. Cover
and simmer over low heat 15 minutes. Serve with hot pasta.

Makes 4 servings, 4-1/2 cups sauce.

Source:
"The Butterball Turkey Company"
S(Internet address):
"http://www.butterball.com/"
Copyright:
"� 1998 Butterball Turkey Company"
Yield:
"4 1/2 cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 340 Calories (kcal); 18g Total Fat; (45% calories from fat); 25g
Protein; 22g Carbohydrate; 96mg Cholesterol; 1450mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 4 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 26513 0 0 0 0 4017 0 0 0 0 0

* Exported from MasterCook *

Jalapeno-Ham Stuffed Potatoes

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : The Idaho Potato Commission Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 large Idaho� Potatoes
2 tablespoons margarine
1/2 cup chopped or diced ham
1/2 cup shredded Monterey Jack cheese with
jalape�o peppers (2 ounces)
1 8 ounce carton low-fat sour cream
1/2 teaspoon garlic salt
1/4 teaspoon pepper

Scrub potatoes; pierce several times with a fork. Wrap each potato in a
microwave-safe paper towel; arrange potatoes 1 inch apart. Microwave at
HIGH 12 to 14 minutes. Let cool to touch. Slice away skin from top of each
potato; carefully scoop out pulp, leaving shells intact. Mash pulp.

Place margarine in a 1-cup microwave-safe glass measure; microwave at HIGH


20 to 30 seconds, or until melted. Add potato pulp, ham, cheese, sour
cream, garlic salt and pepper, mixing well. Stuff potato shells with
mixture.

Place stuffed potatoes on paper towels. Microwave at HIGH 3 minutes, or


until thoroughly heated.

Description:
"Create a celebration of tastes and textures with jalape�o-studded
Monterey Jack cheese, a dollop of sour cream and your favorite ham
stuffed in a baked potato."
Source:
"The Idaho Potato Commission"
S(Internet address):
"http://www.famouspotatoes.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 343 Calories (kcal); 19g Total Fat; (49% calories from fat); 14g
Protein; 30g Carbohydrate; 44mg Cholesterol; 824mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 3740 0 3662 26152 0 0 0

* Exported from MasterCook *

Jerk Pork Tenderloin with Black Beans and Pineapple and Cucumber Salsa

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1-pound pork tenderloin
rubbed with
Jerk Seasoning -- see recipe
2 15-ounce cans black beans -- rinsed and drained
1 small red onion -- chopped
1 tablespoon chili powder
2 teaspoons ground cumin
Vegetable oil -- as needed
1/4 cup chopped cilantro
2 tablespoons lime juice
Salt -- to taste
8 6-inch flour tortillas -- warmed
Pineapple Cucumber Salsa -- see recipe

Place whole tenderloin in shallow roasting pan and roast in a 450�F oven
for 20 minutes, until internal temperature reads 155�F on a meat
thermometer. Remove and let rest 10 minutes before slicing to serve.
Internal temperature should rise about 5�, to 160�F, while resting.

In large bowl, toss together beans, onion, chili powder and cumin. Heat
large skillet over medium-high heat, film with a little oil and stir-fry
bean mixture until heated through, about 3-4 minutes. Toss bean mixture
with chopped cilantro, lime juice and salt to taste.

Serve sliced tenderloin with beans, warmed tortillas and salsa.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:20"

- - - - - - - - - - - - - - - - - - -

Per serving: 566 Calories (kcal); 11g Total Fat; (17% calories from fat); 42g
Protein; 72g Carbohydrate; 74mg Cholesterol; 1574mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 27121 0 0 578 0 0 0 0 0 0 0 1664 0

* Exported from MasterCook *

Jerk Seasoning

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Nat. Pork Producers Council Sauce/ Baste/ Gravy

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon onion -- minced
1 1/2 teaspoons onion powder
2 teaspoons crushed thyme
1 teaspoon salt
1 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 teaspoon sugar
1 teaspoon black pepper
1/2 teaspoon cayenne

Mix together dried minced onion, onion powder, crushed thyme, salt, ground
allspice, ground nutmeg, ground cinnamon, sugar, black pepper, and
cayenne. Makes enough to coat one whole pork tenderloin.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 57 Calories (kcal); 1g Total Fat; (11% calories from fat); 1g
Protein; 14g Carbohydrate; 0mg Cholesterol; 2138mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 1492 0 0 0 0 0 0 0

* Exported from MasterCook *

Jerk Seasoning

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Nat. Pork Producers Council Sauce/ Baste/ Gravy

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon onion -- minced
1 1/2 teaspoons onion powder
2 teaspoons crushed thyme
1 teaspoon salt
1 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 teaspoon sugar
1 teaspoon black pepper
1/2 teaspoon cayenne

Mix together dried minced onion, onion powder, crushed thyme, salt, ground
allspice, ground nutmeg, ground cinnamon, sugar, black pepper, and
cayenne. Makes enough to coat one whole pork tenderloin.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 57 Calories (kcal); 1g Total Fat; (11% calories from fat); 1g
Protein; 14g Carbohydrate; 0mg Cholesterol; 2138mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 1492 0 0 0 0 0 0 0


* Exported from MasterCook *

Johnny Marzetti�Millenium Style

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes The Mushroom Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup uncooked elbow macaroni
3 tablespoons olive oil
1 pound fresh white mushrooms (about 6 cups) -- sliced
1/2 cup chopped onion
1 large green bell pepper (about 1 cup) -- chopped
8 ounces turkey sausage (casing removed)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 14-ounce can diced tomatoes (undrained)
1 8-ounce can tomato sauce
1 cup shredded Cheddar cheese

Cook elbow macaroni according to package directions; drain and set aside.
In a large skillet, heat oil over medium high heat until hot. Add
mushrooms, onion and green pepper; cook and stir until mushrooms are
golden, about 10 minutes. Remove from skillet. Add turkey sausage, salt
and pepper, using a fork to break meat into small pieces. Cook, stirring
until sausage is browned, about 5 minutes. Return mushroom mixture to
skillet. Stir in tomatoes and their juice, tomato sauce and cooked
macaroni. Bring to a boil; reduce heat to medium low. Simmer 10 minutes,
stirring occasionally. Sprinkle with Cheddar cheese. Cover and simmer
until cheese melts, about 5 minutes.

Yield: 5 to 6 portions

Source:
"The Mushroom Council"

- - - - - - - - - - - - - - - - - - -

Per serving: 478 Calories (kcal); 32g Total Fat; (57% calories from fat); 22g
Protein; 31g Carbohydrate; 75mg Cholesterol; 1388mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 4 1/2
Fat; 0 Other Carbohydrates

NOTES : If you grew up in the midwest, you might be wondering what became
of the ever popular Johnny Marzetti. Brainchild of a Columbus,
Ohio restaurateur who named his creation after his brother,
Marzetti was the dish of the '60s. A combo of sausage, beef,
macaroni and a variety of canned vegetables, it became so
well-loved that it was even served as party fare. Now Marzetti has
returned with a cleaner taste and leaner shape. Lower-fat
Italian-style turkey sausage stands in for the fatty meat mixture.
A generous pound of sliced, fresh white mushrooms more than makes
up for the missing meat and canned vegetables.
Nutr. Assoc. : 26044 0 3386 0 3572 579 0 0 219 0 0
* Exported from MasterCook *

Just Wonderful Lemon-Garlic Chops

Recipe By :
Serving Size : 8 Preparation Time :0:15
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 boneless pork chops -- 1-inch thick
2/3 cup lemon juice
1/2 cup olive oil
1 4 1/2-ounce jar chopped garlic
2 tablespoons dried tarragon -- crushed
Paprika

For marinade, in a small bowl combine lemon juice, olive oil, garlic and
tarragon. Place pork chops in a 1-gallon self-sealing plastic bag; pour
marinade over chops; seal bag. Marinate in the refrigerator for 6-8 hours
or overnight. Drain chops, discarding marinade. Place chops on rack in
broiler pan so the chops are 4-5 inches from heat.

Sprinkle the chops with a little paprika. Broil for 5-6 minutes or until
brown. Turn chops and sprinkle with paprika. Broil for 5-6 minutes more or
until chops are just done.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:15"

- - - - - - - - - - - - - - - - - - -

Per serving: 192 Calories (kcal); 15g Total Fat; (69% calories from fat); 7g
Protein; 8g Carbohydrate; 16mg Cholesterol; 16mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2312 0 0 0 0 0

* Exported from MasterCook *

Lasagna with a Twist

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Pasta
Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound extra-lean ground beef
1 28-ounce jar Rag� Hearty Pasta Sauce
1/2 teaspoon oregano
1/8 teaspoon cinnamon
1 14-ounce package twist pasta -- cooked and drained
1 15-ounce package part-skim Ricotta cheese
2 cups shredded Mozzarella cheese
1 tablespoon grated Romano cheese

Preheat oven to 350 degrees F.

In a large skillet, thoroughly brown beef; drain fat. Add sauce and
seasonings; simmer 5 minutes over low heat.

Combine meat sauce with pasta. In a medium bowl, thoroughly combine


cheeses. Place half the pasta mixture in a 13" � 9" baking dish. Evenly
top with cheese mixture and remaining pasta. Bake 30 minutes or until
bubbly.

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 569 Calories (kcal); 23g Total Fat; (37% calories from fat); 31g
Protein; 57g Carbohydrate; 82mg Cholesterol; 628mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 3607 474 0 0 848 0 0 0

* Exported from MasterCook *

Layered Rotini Lasagna

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
15 ounces Ricotta cheese (1 3/4 cups)
2 eggs -- beaten
8 ounces shredded Mozzarella cheese (2 cups) -- divided
3 tablespoons minced fresh parsley
1/2 teaspoon salt
1 pinch black pepper
12 ounces rotini -- cooked and drained
1 28-ounce jar Rag� Hearty Pasta Sauce � Spicy Red Pepper

Preheat oven to 350 degrees F.


In a medium bowl, combine Ricotta cheese, eggs, 1 cup Mozzarella cheese,
parsley, salt and pepper; stir to mix well. In another bowl, combine hot
cooked pasta and sauce.

Layer half of pasta mixture in an 11 � 7-inch baking dish. Evenly layer


with cheese mixture and remaining pasta mixture. Bake, covered, 35 to 40
minutes or until bubbly. Uncover; top with remaining Mozzarella cheese.
Bake 5 minutes or until cheese melts.

Serves 4-6.

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 589 Calories (kcal); 22g Total Fat; (34% calories from fat); 27g
Protein; 67g Carbohydrate; 132mg Cholesterol; 941mg Sodium
Food Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 1268 0 922 0 0 0 0 474

* Exported from MasterCook *

Lekach Honey Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup honey
1/2 cup strong-brewed coffee
1 tablespoon brandy (optional)
2 eggs
2 tablespoons vegetable oil
1/2 cup packed brown sugar
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Combine honey, coffee and brandy, if desired, in small bowl; mix well.
Beat eggs in large bowl. Add oil and brown sugar. Combine flour, baking
powder, baking soda, salt and spices in medium bowl; mix well. Add flour
mixture and honey mixture alternately to egg mixture. Pour batter into
greased 9-inch square pan. Bake at 300�F 55 to 60 minutes or until cake
springs back when lightly touched.

Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 228 Calories (kcal); 3g Total Fat; (12% calories from fat); 3g
Protein; 48g Carbohydrate; 31mg Cholesterol; 322mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2
Other Carbohydrates

Nutr. Assoc. : 0 2349 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Lemon Blossom and Garlic Mashed Potatoes

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Side Dishes Stash Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 pounds russet potatoes
6 Stash Tea Lemon Blossom tea bag contents
1 tablespoon finely sliced fresh garlic
1/2 cup butter
2 tablespoons milk

Peel potatoes and cut into cubes. In a 5-quart pan add potatoes and enough
water to cover potatoes. Add 4 Lemon Blossom tea bags and garlic slices to
the water. Bring water to a boil then reduce heat and allow to continue
cooking until potatoes can be mashed easily, approximately 1/2 hour.

While draining potatoes, remove tea bags and garlic slices. Place potatoes
in a large bowl, add butter, milk and the contents (cut open bag and
remove herbs ) of 2 Lemon Blossom tea bags. Blend with mixer until smooth.

Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 163 Calories (kcal); 8g Total Fat; (42% calories from fat); 3g
Protein; 21g Carbohydrate; 21mg Cholesterol; 88mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 4796 5263 3365 0 0


* Exported from MasterCook *

Lemon Blueberry and Chicken Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Poultry
Salads The N. A. Blueberry Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups fresh or frozen blueberries -- divided
3/4 cup low-fat lemon yogurt
3 tablespoons reduced-calorie mayonnaise
1 teaspoon salt
2 cups cubed, cooked chicken breasts
1/2 cup sliced green onions (scallions)
3/4 cup diagonally sliced celery
1/2 cup diced sweet red bell pepper

Reserve a few blueberries for garnish. In a medium bowl, combine yogurt,


mayonnaise and salt. Add remaining blueberries, the chicken, green onions,
celery and bell pepper; mix gently. Cover and refrigerate to let flavors
blend, at least 30 minutes. Serve over endive or other greens garnished
with reserved blueberries and lemon slices, if desired.

Source:
"The North American Blueberry Council"
S(Internet address):
"http://www.webcom.com/bberry/"
Copyright:
"� The North American Blueberry Council"
Yield:
"5 cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 308 Calories (kcal); 11g Total Fat; (33% calories from fat); 32g
Protein; 20g Carbohydrate; 86mg Cholesterol; 708mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 3338 3906 0 0 2806 20030 20195 20165

* Exported from MasterCook *

Lemon Garlic Alaska Salmon

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter -- * see note
2 teaspoons minced garlic
1 teaspoon lemon pepper
2 4-ounce Alaska salmon fillets or steaks (4 to 6
ounces each)
Lemon wedges

Melt butter in large skillet over medium-high heat. Stir in garlic. Season
salmon fillets or steaks on both sides with lemon pepper. Place
fillets/steaks in pan and cook for 10 minutes per inch of thickness,
measured at thickest part, or until fish flakes when tested with a fork.
Flip fillets/steaks halfway through cooking to brown on both sides.
Sprinkle with lemon juice before serving.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 240 Calories (kcal); 15g Total Fat; (58% calories from fat); 23g
Protein; 2g Carbohydrate; 90mg Cholesterol; 364mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

NOTES : *if desired, olive oil may be substituted for butter.


Nutr. Assoc. : 0 0 0 4817 0

* Exported from MasterCook *

Lemon Spaghetti with Chicken

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
16 ounces Spaghetti, Thin Spaghetti, or Linguini -- uncooked
4 tablespoons margarine
16 ounces boneless, skinless chicken breasts -- cut into bite-size
pieces
2 12-ounce cans low-sodium chicken broth
1 cup water
1 cup freshly squeezed lemon juice
2 tablespoons honey
2 teaspoons finely grated lemon peel
4 tablespoons chopped fresh rosemary
OR
1 1/2 teaspoons dried rosemary
Salt and freshly ground black pepper -- to taste

Melt margarine in a large, heavy saucepan over medium heat. Add chicken
and brown until cooked through, about 4-5 minutes. Remove chicken from
pan.

Add remaining ingredients to pan, except spaghetti. Bring mixture to a


boil and add spaghetti. Reduce heat, cover and simmer for about 10
minutes, stirring occasionally. Meanwhile, cut chicken into 2 � 1/4-inch
strips. Add to the spaghetti mixture. Cover and simmer 5 minutes, stirring
occasionally. Serve immediately.

Serves 6-8

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 478 Calories (kcal); 11g Total Fat; (19% calories from fat); 32g
Protein; 67g Carbohydrate; 44mg Cholesterol; 164mg Sodium
Food Exchanges: 4 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 1405 0 2314 0 0 3378 0 20084 0 0 2130706543 20071 0

* Exported from MasterCook *

Lemon Turkey Stir-Fry and Pasta

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Linguine, Spaghetti or Thin Spaghetti -- uncooked
1 1/2 pounds turkey cutlets -- cut into 1/2-inch strips
1 tablespoon soy sauce
1 tablespoon white wine vinegar
2 teaspoons cornstarch
1 teaspoon lemon pepper
2 tablespoons olive oil
OR
2 tablespoons vegetable oil
6 medium green onions -- sliced
1 medium fresh lemon -- cut into 10 thin slices and slivered
1 clove garlic -- finely minced
1 10-ounce bag fresh spinach -- washed, drained and chopped

Prepare pasta according to package directions; drain.


In self-closing plastic bag, combine turkey, soy sauce, vinegar,
cornstarch and lemon pepper. Shake bag to coat turkey thoroughly.
Refrigerate 30 minutes to allow flavors to blend.

In large skillet, over medium heat, saut� turkey and marinade in oil 2 to
3 minutes, or until turkey is no longer pink. Add onions, lemon slivers
and garlic; continue to cook until onions are translucent. Stir in spinach
and cook until just wilted.

Spoon over hot pasta and garnish with parsley and lemon slices, if desired

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 487 Calories (kcal); 11g Total Fat; (20% calories from fat); 34g
Protein; 62g Carbohydrate; 78mg Cholesterol; 361mg Sodium
Food Exchanges: 4 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 26045 4964 0 0 0 0 0 0 2130706543 0 3896 0 0 0

* Exported from MasterCook *

Lemon Vinaigrette

Recipe By :
Serving Size : 72 Preparation Time :0:00
Categories : California Egg Commission Salad Dressing
Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups olive oil
5 cups rice vinegar
1 cup lemon juice
1 cup lime juice
4 ounces green onions -- chopped
1 ounce garlic -- chopped
2 cups parsley -- chopped
3 tablespoons lemon zest
3 tablespoons lime zest

Whisk all ingredients together. Refrigerate.

Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "

- - - - - - - - - - - - - - - - - - -
Per serving: 59 Calories (kcal); 6g Total Fat; (86% calories from fat); trace
Protein; 2g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Lentil Compote

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Nat. Pork Producers Council Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound lentils -- saut�
Butter
Garlic
Red bell pepper
Fresh cilantro
Salt and pepper

Soak 1 pound lentils with water for 1 hour; drain and saut� in butter with
garlic, green onion and red bell pepper. Season with fresh cilantro, salt
and pepper.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 256 Calories (kcal); 1g Total Fat; (2% calories from fat); 21g
Protein; 43g Carbohydrate; 0mg Cholesterol; 8mg Sodium
Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Light Pasta Pomodoro with Lentils

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Pasta
Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup water
1 14 1/2-ounce can low-sodium or reduced-sodium chicken broth
1/2 cup dried lentils
1 27 1/2-ounce jar Rag� Light Pasta Sauce � Chunky Mushroom
1 tablespoon red wine vinegar
3 cups penne rigate or mostaccioli (8 oz.) -- uncooked
1 cup shredded part-skim Mozzarella cheese (4
oz.)
OR
1 cup smoked Mozzarella cheese (4 oz.)

In small saucepan, stir together water and broth; heat to boiling. Add
lentils; reduce heat. Simmer 35 minutes, covered, or until lentils are
tender; drain.

In medium saucepan, stir together pasta sauce, vinegar and drained


lentils; heat to boiling. Reduce heat; cook 5 minutes.

Heat oven to 375 degrees F. Meanwhile, cook pasta according to package


directions; drain.

Stir together pasta and about 2 1/2 cups sauce; spread into 11 � 7-inch
baking dish. Spoon remaining sauce over top, covering pasta completely;
sprinkle with Mozzarella cheese.

Bake 10 minutes or until cheese melts.

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
T(Baking Time):
"0:10"

- - - - - - - - - - - - - - - - - - -

Per serving: 271 Calories (kcal); 5g Total Fat; (14% calories from fat); 18g
Protein; 43g Carbohydrate; 10mg Cholesterol; 517mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 20113 0 1508 0 312 27033 0 2130706543

* Exported from MasterCook *

Lime Soy Syrup

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : New Zealand Wasabi Limited Sauce/ Baste/ Gravy

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups thin soy sauce
1/2 cup brown sugar
Juice of one lime

In a saucepan, combine all the ingredients and let simmer until a syrup
consistency is achieved, about a 70 per cent reduction.

Let cool completely.

Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 58 Calories (kcal); trace Total Fat; (0% calories from fat); 3g
Protein; 12g Carbohydrate; 0mg Cholesterol; 3295mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 1396 0 822

* Exported from MasterCook *

Linguine and Turkey Saut�

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Linguine or Spaghetti -- uncooked
2 cups broccoli florets
1 tablespoon margarine
1 large onion -- diced
2 carrots -- sliced into 1/4-inch rounds
2 stalks celery -- diced
2 tablespoons all-purpose flour
1 14 1/2-ounce can low-sodium chicken broth
1 teaspoon ground sage
2 cups diced cooked turkey
1/4 cup herbed stuffing mix

Prepare pasta according to package directions. Two minutes before pasta is


done, add broccoli florets to water. Cook two minutes; drain pasta and
broccoli in colander.

In a large skillet, warm the margarine over medium heat. Add the onion,
carrots and celery and saut� three minutes. Stir in the flour. Add the
chicken broth and sage and stir in the turkey. Stir until the sauce come
to a simmer. Simmer 1 minute.

Pour the turkey saut� over the pasta. Sprinkle stuffing mix on top and
serve immediately.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 426 Calories (kcal); 6g Total Fat; (13% calories from fat); 28g
Protein; 66g Carbohydrate; 35mg Cholesterol; 131mg Sodium
Food Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 26045 2358 0 0 0 0 0 0 0 2848 3686

* Exported from MasterCook *

Linguini with Italian Meat Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Pasta
Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 pound extra lean ground beef
1 cup thinly sliced onion
2 cloves garlic -- minced
1 27 1/2-ounce jar Rag� Light Pasta Sauce � Chunky Mushroom
1/3 cup red wine
OR
1/3 cup beef broth
OR
1/3 cup low sodium or reduced-sodium beef broth
2 cups frozen Italian green beans (9 oz. package) -- cooked
OR
2 cups cut green beans
8 ounces linguini -- uncooked
Grated Parmesan cheese (optional)

In large nonstick saucepan over medium heat, cook meat until browned;
drain. Add onion and garlic; cook 5 minutes or until tender, stirring
frequently.

Stir in remaining ingredients except pasta and cheese; heat to boiling.


Reduce heat; simmer, uncovered, 20 minutes, stirring frequently.

Meanwhile, cook pasta according to package directions; drain. Toss pasta


and one-half sauce; spoon remaining sauce on top. Sprinkle with cheese, if
desired.

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -

Per serving: 266 Calories (kcal); 8g Total Fat; (27% calories from fat); 14g
Protein; 33g Carbohydrate; 29mg Cholesterol; 340mg Sodium
Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 1508 1244 0 2130706543 0 2130706543 2130706543 0 3568


0 0

* Exported from MasterCook *

Linguini with Pepperoni and Mushrooms

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon olive oil or vegetable oil
1 small green pepper -- diced
1 small red pepper -- diced
1 28-ounce jar Rag� Chunky Gardenstyle Super Mushroom
Pasta Sauce
12 oz linguini -- uncooked
1 3 1/2-ounce package sliced pepperoni -- sliced in thin strips
1 cup shredded part-skim Mozzarella cheese (4
oz.)

In large skillet over medium heat, heat oil; add green and red peppers.
Cook, stirring occasionally until tender. Add pasta sauce; heat to
boiling. Reduce heat; simmer 10 minutes.

Meanwhile, cook pasta according to package directions; drain. Spoon sauce,


pepperoni and cheese over hot pasta.

servings: 6 to 8

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 375 Calories (kcal); 13g Total Fat; (31% calories from fat); 14g
Protein; 49g Carbohydrate; 17mg Cholesterol; 750mg Sodium
Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 986 0 0 465 0 0 921


* Exported from MasterCook *

Linguini with Red Clam Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish/ Seafood Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cloves garlic -- minced
1 tablespoon olive oil
1 30-ounce jar Rag� Old World Style Spaghetti Sauce
3/4 cup clam juice
3 drops Tabasco sauce
3 6 1/2-ounce cans minced clams -- drained
1 16-ounce package linguini -- cooked and drained
Minced fresh parsley

In a medium saucepan, lightly saut� garlic in olive oil. Add sauce, clam
juice and Tabasco sauce; simmer 5 minutes. Add clams, simmer 5 minutes,
stirring occasionally. Spoon sauce over hot linguini; toss to coat well.
Sprinkle with parsley.

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 543 Calories (kcal); 9g Total Fat; (14% calories from fat); 36g
Protein; 76g Carbohydrate; 62mg Cholesterol; 1160mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 389 0 0

* Exported from MasterCook *

Low-Fat Spaghetti Carbonara

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Spaghetti or Thin Spaghetti -- uncooked
6 ounces turkey bacon -- finely chopped
3 cloves garlic -- minced
2/3 cup dry white wine
1 cup egg substitute
1/3 cup chopped parsley
1/3 cup grated Parmesan cheese
Salt and freshly ground pepper -- to taste

Prepare pasta according to package directions. While pasta is cooking,


cook the bacon and garlic in a small saut� pan over medium-low heat until
the garlic is aromatic and the bacon is lightly browned, about 3 to 4
minutes.

Add the wine, increase heat, bring the wine to a boil and cook until it
has reduced by about half. Pour mixture into a large serving bowl and let
it cool for 5 minutes. Stir in the egg substitute and the parsley.

When pasta is done, drain it well and add it immediately to the bacon
mixture. Add Parmesan cheese and toss quickly. Season with salt and
freshly ground pepper and serve.

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 683 Calories (kcal); 19g Total Fat; (26% calories from fat); 31g
Protein; 89g Carbohydrate; 44mg Cholesterol; 816mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 1405 0 0 0 0 0 0 20071

* Exported from MasterCook *

Lucy's Salmon Soup

Recipe By :Lucy, Juneau, Alaska


Serving Size : 8 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Soups/ Stews/ Chowders

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 tablespoons butter
1 cup chopped onion
1/4 cup chopped celery
1 cup diced potatoes
1/4 teaspoon white pepper
1 1/4 teaspoons thyme
1/4 teaspoon dillweed
2 tablespoons flour
1 8-ounce can stewed tomatoes
3 cups milk
1 7 3/4-ounce can salmon
2 tablespoons parsley
1 cup grated Monterey jack cheese
Melt 2 tablespoons butter, saut� celery and onions. Add potatoes and
enough water to cover Simmer until potatoes are tender.

Melt remaining 2 tablespoons butter; blend in 2 tablespoons flour to make


a roux. Add roux and evaporated milk to potatoes. Heat until thickened
over medium heat stirring constantly. Add seasonings, salmon and tomatoes.
Heat until steamy. Do not boil. Add cheese just before serving.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 231 Calories (kcal); 14g Total Fat; (54% calories from fat); 13g
Protein; 13g Carbohydrate; 55mg Cholesterol; 211mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 421 0 0 0 0 0 0 0 0 916

* Exported from MasterCook *

Macaroni with Corn Relish and Smoked Turkey

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Rotini, Twists or Spirals -- uncooked
1 10-ounce package frozen corn -- thawed
2 stalks celery -- diced
1 medium red onion -- diced
12 ounces smoked turkey -- diced
2 teaspoons vegetable oil
1/4 cup tomato sauce
1/4 cup barbecue sauce
1/4 cup low-sodium, defatted chicken broth
1/4 cup red wine vinegar
12 green olives -- sliced

Cook pasta according to package directions. Drain and rinse pasta with
cool water.

In a large bowl, stir together the corn, celery, red onion and turkey. In
a medium bowl, whisk together remaining ingredients. Stir into corn
mixture. Add pasta and toss well. Spoon into a serving bowl and sprinkle
with olives.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 704 Calories (kcal); 12g Total Fat; (15% calories from fat); 40g
Protein; 109g Carbohydrate; 58mg Cholesterol; 452mg Sodium
Food Exchanges: 6 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4365 0 0 0 5009 0 0 0 58487 0 0

* Exported from MasterCook *

Mango Basted Beef Chunk Roast

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Main Dishes
Stash Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 large beef rump roast (or any other beef roast)
Mango Sauce

MANGO SAUCE
4 Stash Tea Mango Passionfruit tea bags
1 cup corn syrup
1/3 cup brown sugar
1/2 cup water

Mango Sauce: Place the 4 Mango tea bags in a tea cup and pour in 1/2 cup
of boiling water. Let steep for 4 minutes. Remove tea bags and add liquid
to sauce pan. In a sauce pan combine corn syrup and brown sugar. Mix well.
Let simmer 1 minute. Bring the sauce to a boil. Let cool.

Combine Mango sauce and beef chunk roast in your crock pot. Cook all day
on low, 8-10 hours.

Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 180 Calories (kcal); 1g Total Fat; (6% calories from fat); 6g
Protein; 38g Carbohydrate; 16mg Cholesterol; 70mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 1/2
Other Carbohydrates

Nutr. Assoc. : 4795 2130706543 0 5263 0 0 0


* Exported from MasterCook *

Maple Cherry Sauce

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cherry Marketing Institute Sauce/ Baste/ Gravy

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup cherry juice blend
2 tablespoons cornstarch
1 cup frozen unsweetened tart cherries * -- thawed and well
drained
3/4 cup maple-flavored syrup
1/2 cup chopped walnuts
1 teaspoon grated orange peel

Put cherry juice blend and cornstarch in a small saucepan; mix well. Cook
over medium heat until thickened. Add cherries, maple-flavored syrup,
walnuts and orange peel; mix well. Cook, stirring frequently, over low
heat until all ingredients are hot. Serve over roast turkey, pork or ham.

Description:
"This sauce is terrific with roasted or grilled meats or poultry."
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
Yield:
"1 1/2 Cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 49 Calories (kcal); 2g Total Fat; (26% calories from fat); 1g
Protein; 9g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates

NOTES : * 1 16-ounce can unsweetened tart cherries, well drained, can be


substituted for frozen tart cherries.
Nutr. Assoc. : 20176 0 1085 866 0 0

* Exported from MasterCook *

Maple Monkey Loaf

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Appetizers/Snacks Breakfast/ Brunch
Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
1/3 cup sugar
2 packages Fleischmann's� Rapid Rise Yeast
1 teaspoon salt
1/2 cup milk
1/2 cup water
1/2 cup butter or margarine
2 eggs
1 cup maple syrup
1 cup chopped walnuts

In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt.
Heat milk, water and 5 tablespoons butter until very warm (120� to 130�F);
stir into dry ingredients. Stir in eggs and enough remaining flour to make
soft dough. Knead on lightly floured surface until smooth and elastic,
about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.

Divide dough into 32 pieces; roll into balls. Melt remaining 3 tablespoons
butter; dip balls in butter. In bottom of greased 10-inch tube pan with
non-removable bottom, evenly layer 1/3 cup syrup, 1/2 cup walnuts and 16
balls. Repeat layers. Top with remaining 1/3 cup syrup. *Cover; let rise
in warm, draft-free place until doubled in size, about 30 to 40 minutes.

Bake at 375�F for 35 minutes or until done; cover with foil during last 10
minutes to prevent excess browning. Cool in pan on wire rack for 10
minutes. Invert onto serving plate.

Cuisine:
"Cajun"
Source:
"Fleischmann's Yeast"
S(internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
T(Baking Time):
"0:35"

- - - - - - - - - - - - - - - - - - -

Per serving: 155 Calories (kcal); 6g Total Fat; (32% calories from fat); 3g
Protein; 23g Carbohydrate; 20mg Cholesterol; 103mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates

NOTES : *Cool Rise Method: Shape loaf as directed. Cover tightly with
plastic wrap; refrigerate 2 to 24 hours. To bake, remove from
refrigerator, uncover dough and let stand 10 minutes at room
temperature. Bake and cool as directed.
Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 0

* Exported from MasterCook *

Marinade

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Nat. Pork Producers Council Sauce/ Baste/ Gravy

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
10 fresh lemongrass (1 inch)
10 fresh Kaffir lime leaves
6 1-inch pieces peeled ginger root
4 shallot -- chopped
2 bunches fresh cilantro
8 cloves garlic
6 small red chilis
2 teaspoons black pepper
Zest of 2 lemons
2 tablespoons Thai fish sauce
2/3 cup sesame oil
2/3 cup lemon juice
1/3 cup rice vinegar
1/3 cup soy sauce

Combine fresh lemon grass pieces and fresh Kaffir lime leaves with 6
1-inch pieces of peeled ginger root, shallots, fresh cilantro leaves,
cloves of garlic, small dried red chiles, black pepper, zest of 2 lemons,
Thai fish sauce, sesame oil, lemon juice, cup rice vinegar and soy sauce
in food processor. Pulse until all ingredients are finely chopped and
combined thoroughly.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 176 Calories (kcal); 13g Total Fat; (62% calories from fat); 2g
Protein; 15g Carbohydrate; trace Cholesterol; 467mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 802 0 630 0 0 0 4702 0 802 3292 0 0 0 0

* Exported from MasterCook *

Marvelous Make-Ahead Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : California Egg Commission Salads
Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 quart bite-sized pieces salad greens (about 8
ounces)
1 cup chopped green pepper
1 cup chopped celery
1 10-ounce package frozen peas -- separated*
1/4 cup minced onion
10 hard-cooked eggs -- sliced
1 cup shredded Cheddar cheese (4 ounces) -- divided
2 cups bottled buttermilk dressing (16 ounces)

On bottom of large salad bowl or 13 � 9 � inch baking dish, evenly


distribute salad greens. Evenly layer green pepper, celery, peas and
onions over greens. Reserve center slices from 1 egg for garnish. Layer
remaining egg slices over vegetables. Sprinkle with 1/2 cup of the cheese.
Spread dressing evenly over salad and sprinkle with remaining cheese.
Cover and chill to blend flavors. Garnish with reserved egg slices. For
each serving, serve a portion of all layers.

Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "

- - - - - - - - - - - - - - - - - - -

Per serving: 690 Calories (kcal); 58g Total Fat; (77% calories from fat); 19g
Protein; 18g Carbohydrate; 400mg Cholesterol; 993mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 10 Fat; 0
Other Carbohydrates

NOTES : *Rap package against counter edge to separate.


Nutr. Assoc. : 4163 3591 0 0 0 3236 2536 2405

* Exported from MasterCook *

Mashed Potato Chicken Casserole

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Poultry
Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------
--------------------------------
2 cups
cooked cubed chicken
1 jar
Chicken Tonight Cooking Sauce for Chicken
� Creamy Mushroom
1 10-ounce package frozen baby carrots
1 cup frozen peas
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
Pinch black pepper
1 cup shredded Cheddar cheese
4 cups prepared instant mashed potatoes -- prepared according to
package directions

Preheat oven to 350 degrees F.

In a large skillet, combine cooked chicken with sauce. Simmer over low
heat 5 minutes or until heated through. Add carrots, peas, parsley, salt
and pepper. Heat thoroughly 10 minutes, stirring frequently.

Spoon chicken mixture into a 2 1/2 quart casserole dish. Evenly top with
Cheddar cheese. Spoon mashed potatoes over casserole. Bake 30 minutes, or
until bubbly and potatoes are lightly browned.

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
T(Baking Time):
"0:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 320 Calories (kcal); 10g Total Fat; (27% calories from fat); 24g
Protein; 35g Carbohydrate; 61mg Cholesterol; 545mg Sodium
Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2805 458 0 0 0 0 0 0 4112

* Exported from MasterCook *

Mashed Potatoes with Olive Oil and Sun-Dried Tomatoes

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Nat. Pork Producers Council Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds Idaho potatoes -- peeled and halved
1/4 cup olive oil
1/4 cup unsalted butter
1/4 cup whipping cream
1/4 cup oil-packed sundried tomatoes -- drained and minced
Salt and pepper -- to taste

Boil 2 pounds of Idaho russet potatoes (peeled and cut in half) until
cooked through. Drain and dry for 10 minutes. Combine 1/4 cup olive oil,
1/4 cup unsalted butter and 1/4 cup whipping cream in heavy-bottomed sauce
pan and warm over medium heat. Mash potatoes and begin adding warm liquids
to potatoes with wire whisk. Add salt and pepper to taste. Whip in 1/4 cup
oil-packed sundried tomatoes, drained and minced.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 155 Calories (kcal); 11g Total Fat; (59% calories from fat); 2g
Protein; 14g Carbohydrate; 17mg Cholesterol; 13mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 0 1448 0

* Exported from MasterCook *

Meatloaves with Mushroom Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Main Dishes
The Mushroom Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds ground lean beef
8 ounces fresh white mushrooms (about 3 cups) -- coarsely chopped
1 1.4-ounce package dry vegetable soup mix
1/2 cup seasoned dry bread crumbs
1/2 cup milk
1 egg -- lightly beaten
Mushroom Sauce (recipe follows)

MUSHROOM SAUCE
1/4 cup milk
2 tablespoons cornstarch
2 tablespoons butter
8 ounces fresh white mushrooms (about 3 cups) -- sliced
1/3 cup chopped onion
1 14-ounce can beef broth

Preheat oven to 350�F. In a large bowl, combine beef, mushrooms, vegetable


soup mix, bread crumbs, milk and egg until well combined. Form into two
loaves, 7 � 5-inches each. Place loaves in a shallow baking pan with rack.
Bake for 45 minutes.
Yield: 6 to 8 portions
_____________________

Mushroom Sauce:
In a small bowl, combine milk and cornstarch; set aside. In a large
skillet, melt buffer over high heat. Add mushrooms and onion; cook and
stir over moderate heat until mushrooms are golden, about 10 minutes. Stir
in beef broth and 1/2 cup water; bring to a boil. Stir cornstarch mixture
into mushroom mixture in skillet. Cook over high heat, stirring
constantly, until slightly thickened, about 1 minute.
Yield: 2-1/2 cups

Source:
"The Mushroom Council"
T(baking time):
"0:45"

- - - - - - - - - - - - - - - - - - -

Per serving: 342 Calories (kcal); 19g Total Fat; (49% calories from fat); 28g
Protein; 15g Carbohydrate; 105mg Cholesterol; 899mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates

NOTES : In Meatloaves with Mushroom Sauce, the lean beef mixture is


divided and baked in two small loaves, shortening the traditional
cooking time. Plenty of chopped fresh white mushrooms are added to
enhance the beef flavor and provide a pleasantly moist, light
texture. That does your family a big health favor too � using more
mushrooms and less meat cuts down on fat and cholesterol. With an
extra bonus of a richly-flavored mushroom sauce, this recipe
should soon become a family favorite, especially when they find
out there's plenty left over for sandwiches the next day!
Nutr. Assoc. : 9018 3386 0 4866 0 0 0 0 0 0 0 3386 0 0

* Exported from MasterCook *

Mexican Pasta Casserole

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles National Pasta Association
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Rigatoni, Ziti or other medium pasta shape -- uncooked
2 teaspoons vegetable oil
1 medium onion -- chopped
1 garlic clove -- minced
1 jalape�o -- seeded and minced
3 tablespoons chili powder
1 28-ounce can diced tomatoes -- undrained
1 teaspoon cumin
1 teaspoon dried oregano
8 ounces cooked boneless, skinless chicken breast -- julienned
1/4 cup ripe olives
1 cup grated Monterey Jack cheese, Queso
Quesadilla, or Havarti with Jalape�o
Pepper cheese (4 oz.) -- divided

Preheat oven to 375�F. Prepare pasta according to package directions.

While pasta is cooking, heat the oil in a medium saucepan over medium
heat. Add the onion, garlic and jalape�o and cook until softened, about 3
minutes. Add the chili powder and stir for 1 minute. Add the tomatoes and
liquid, cumin and oregano. Simmer until slightly thickened, about 15
minutes.

When pasta is done, drain well. In a bowl, combine pasta, chicken, olives,
3/4 cup of cheese, and sauce. Spoon into a 2-quart baking dish lightly
sprayed with vegetable oil.

Sprinkle the reserved cheese on top. Cover loosely with foil and bake
until warmed through and the cheese melts, about 15 minutes.
Serves 6 to 8

Cuisine:
"Mexican"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 347 Calories (kcal); 8g Total Fat; (21% calories from fat); 19g
Protein; 50g Carbohydrate; 30mg Cholesterol; 308mg Sodium
Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 310 0 0 0 26360 0 2470 0 0 9208 0 26152 0 0

* Exported from MasterCook *

Mexican-Style Bow Ties

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef National Pasta Association
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces Bow Ties, Elbow Macaroni, or other medium
pasta shape -- uncooked
8 ounces lean ground beef
1 16-ounce can kidney beans
OR
1 16-ounce can pinto beans -- drained
1/8 teaspoon ground cumin
1 teaspoon chili powder
2 medium tomatoes -- seeded and chopped
2 8-ounce cans whole kernel corn -- drained
1 small green bell pepper -- chopped
1/2 cup shredded Cheddar cheese
1/2 cup sliced green onions
1 cup low-fat plain yogurt
1/2 cup medium salsa
1/2 cup broken tortilla chips

Prepare pasta according to package directions; drain. .

In a medium skillet, brown ground beef and drain. Add beans, cumin and
chili powder; heat through. In large bowl, combine pasta, meat mixture,
tomatoes, corn, green pepper, cheese and onions. In small bowl, combine
yogurt and salsa. Add to salad mixture and toss well. Serve warm or cold.
Garnish with tortilla chips and serve with additional salsa.

Serves 6-8
Cuisine:
"Mexican"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 353 Calories (kcal); 11g Total Fat; (27% calories from fat); 17g
Protein; 48g Carbohydrate; 31mg Cholesterol; 503mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 26044 0 26001 0 2130706543 3616 0 0 430 0 0 0 20158 1325


1619

* Exported from MasterCook *

Minestrone Soup

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Rag� Soups/ Stews/ Chowders

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
9 cups water
9 cups beef broth
1 48-ounce jar Rag� Hearty Pasta Sauce
4 cups thinly sliced carrots
2 cups finely chopped onion
1 1/2 cups chopped celery
2 tablespoons minced fresh parsley
1 tablespoon basil
2 small bay leaves
3 cups frozen peas
3 cups ditalini -- cooked and drained
Grated Parmesan cheese

In a large saucepan, combine first 9 ingredients; simmer 40 minutes,


stirring occasionally. Add peas and ditalini; simmer 10 minutes, or until
vegetables are tender. Discard bay leaves. Serve soup with cheese.

Cuisine:
"Italian"
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 306 Calories (kcal); 4g Total Fat; (12% calories from fat); 18g
Protein; 50g Carbohydrate; 0mg Cholesterol; 1484mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 476 0 0 0 0 0 0 0 848 0

* Exported from MasterCook *

Minestrone Soup 2

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Rag� Soups/ Stews/ Chowders

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 slices turkey ham -- chopped
1/2 cup chopped onion
1 clove garlic -- minced
1 27 1/2-ounce jar Rag� Light Pasta Sauce � Tomato and Herb
5 cups water
2 cups thinly sliced cabbage
1 cup sliced zucchini -- quartered
1 cup frozen green beans -- thawed
1/2 cup thinly sliced carrots
1/2 teaspoon salt (optional)
2/3 cup alphabet noodles (4 oz.) -- uncooked

In large saucepan over medium heat, cook bacon until slightly browned; add
onion and garlic. Cook 4 minutes or until tender.

Stir in remaining ingredients except pasta; heat to boiling. Reduce heat;


simmer 30 to 40 minutes, covered, or until vegetables are tender.

Meanwhile, cook pasta according to package directions; drain. Stir pasta


into soup; serve immediately.

Cuisine:
"Italian"
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 95 Calories (kcal); 1g Total Fat; (10% calories from fat); 6g
Protein; 16g Carbohydrate; 10mg Cholesterol; 421mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 1539 0 0 1508 0 2415 0 0 0 2130706543 848


* Exported from MasterCook *

Miniature Teriyaki Pork Kabobs

Recipe By :
Serving Size : 24 Preparation Time :0:10
Categories : Kabobs Main Dishes
Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless pork loin -- cut into 4 � 1 � 1/2" strips
1 11-ounce can mandarin oranges -- drained
1 small green pepper -- cut into 1 � 1/4 � 1/4" strips
1/4 cup teriyaki sauce
1 tablespoon honey
1 tablespoon vinegar
1/8 teaspoon garlic powder
Bamboo skewers -- soaked in cold water 20-30 minutes

On bamboo skewers, thread pork strips accordion-style with the mandarin


oranges. Add a green pepper strip to the ends of each skewer.

For sauce, in a small bowl combine the teriyaki sauce, honey, vinegar, and
garlic powder; mix well. Brush sauce over kabobs. Broil 6 inches from heat
5-6 minutes, turning and brushing with sauce occasionally.

Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 33 Calories (kcal); 1g Total Fat; (23% calories from fat); 4g
Protein; 3g Carbohydrate; 9mg Cholesterol; 122mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 26384 0 0 0 0 0 0 2130706543

* Exported from MasterCook *

Minted Blueberry-Fruit Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiments Fruit
Salads The N. A. Blueberry Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Creamy Mint Dressing (recipe follows)
1 3/4 cups fresh or frozen blueberries
1 large peach -- pitted and sliced
1/2 large cantaloupe -- cut into bite-sized pieces (about 2 cups)
1 head Boston or Bibb lettuce -- torn into bite-size pieces
(about 3 cups)

CREAMY MINT DRESSING


1/4 cup fresh mint leaves (1/4 to 1/2 cup)
1/4 cup vegetable oil
1/4 cup lime juice
2 tablespoons sugar
1/2 teaspoon grated lime peel
1/2 teaspoon salt

In a medium bowl place Creamy Mint dressing. Stir in blueberries, peach


and cantaloupe. Allow fruit to marinate for about 30 minutes. To serve:
Place lettuce in a large serving bowl; top with marinated fruit and the
dressing; toss gently and serve immediately.
_____________________

To Make Creamy Mint Dressing:

In a small bowl or measuring cup combine all dressing ingredients until


well blended.

Yield: about 1/2 cup

Source:
"The North American Blueberry Council"
S(Internet address):
"http://www.webcom.com/bberry/"
Copyright:
"� The North American Blueberry Council"
Yield:
"6 Cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 227 Calories (kcal); 14g Total Fat; (52% calories from fat); 2g
Protein; 27g Carbohydrate; 0mg Cholesterol; 280mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 2 1/2 Fat;
1/2 Other Carbohydrates

Serving Ideas : Memorial Day means picnics and backyard barbecues. This refreshing
salad is a perfect companion for grilled chicken or hamburgers.

Nutr. Assoc. : 0 3338 0 0 187 0 0 3384 0 0 0 20217 0

* Exported from MasterCook *

Mountain Gravy

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Nat. Pork Producers Council Sauce/ Baste/ Gravy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound mild bulk sausage
3 tablespoons flour
2 cups milk
Black pepper -- ground, to taste
Salt -- to taste

In skillet, crumble sausage and cook until browned. Sprinkle flour over
browned sausage, stirring constantly. When mixture is smooth, slowly add
milk. Stir constantly until creamy and bubbly, about three minutes. Season
to taste with black pepper and salt. Serve hot over homemade biscuits.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 333 Calories (kcal); 27g Total Fat; (73% calories from fat); 11g
Protein; 11g Carbohydrate; 55mg Cholesterol; 438mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2384 0 0 0 0

* Exported from MasterCook *

New England Pork Tenderloin

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Armour Trim & Tender pork tenderloin -- trimmed
1/4 cup apple jelly
2 tablespoons lemon juice
1/2 tablespoon pumpkin pie spice
Vegetable cooking spray
2 tart red cooking apples -- unpeeled, cored, thinly sliced

Heat oven to 375 degrees F. In small bowl, combine apple jelly, lemon
juice and pumpkin pie spice; blend well. Spray roasting rack with nonstick
cooking spray; place in shallow pan. Place pork tenderloin on prepared
rack, brush with half of the apple jelly mixture. Roast at 375 degrees F.
for 20-30 minutes or until meat thermometer registers 155 degrees F. Let
stand 5-10 minutes.

Place apple slices on broiler pan; brush with remaining apple jelly
mixture. Broil 5-6 inches from heat for about 5 minutes or until apple
slices are tender. Slice tenderloin; serve with cooked apple slices.

Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 207 Calories (kcal); 4g Total Fat; (16% calories from fat); 25g
Protein; 22g Carbohydrate; 56mg Cholesterol; 67mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 5260 0

* Exported from MasterCook *

No Peek Stew

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Monitor Sugar
Soups/ Stews/ Chowders

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds cubed stew meat
2 tablespoons tapioca
2 teaspoons salt
1 tablespoon Big Chief granulated sugar
1 cup tomato juice
2 stalks celery -- diced
6 carrots -- chunked
4 medium potatoes (4 to 6 potatoes) -- chunked
1 chopped onion
Onion soup mix
Frozen peas

Mix all ingredients together, using just enough onion soup mix to cover.
Put in a casserole dish, covering tightly, Bake at 250 degrees for 4 1/2
hours. Don't peek!!

Description:
"A hot-from-the-oven casserole."
Source:
"Monitor Sugar"
S(Internet address):
"http://www.monitorsugar.com/"
T(Bake):
"4:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 444 Calories (kcal); 24g Total Fat; (48% calories from fat); 34g
Protein; 23g Carbohydrate; 113mg Cholesterol; 1008mg Sodium
Food Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 5130 0 0 0 0 0 0 4600 0 0 0

* Exported from MasterCook *

No-Knead Herb Bread Sticks

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads and Muffins Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups whole wheat blend flour (3 to 3 1/2 cups)
1 package Fleischmann's� Rapid Rise Yeast
1 tablespoon instant minced onion
2 teaspoons dill weed or dill seed (2 to 3 teaspoons)
1 teaspoon salt
1 1/3 cups very warm water (125� to 130�)
3 tablespoons vegetable oil
1 tablespoon honey
1 egg white -- slightly beaten

Mix 2 cups flour, the yeast (dry), onion, dill and salt in large bowl.
Stir in water, oil and honey. Beat until smooth. Stir in enough remaining
flour, scraping side of bowl, to form soft dough. Cover and let rest 10
minutes.

Heat oven to 400�. Grease cookie sheet. Stir down dough by beating about
25 strokes. Turn dough onto well-floured surface; gently roll in flour to
coat. Divide into 24 equal parts. Roll and shape each part into rope,
about 9 inches long, sprinkling with flour if dough is too sticky.

Place on cookie sheet. Brush with egg white. Bake 12 to 15 minutes or


until golden brown. Immediately remove from cookie sheet to wire rack.
Store loosely covered.

Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"24 Breadsticks"

- - - - - - - - - - - - - - - - - - -

Per serving: 70 Calories (kcal); 2g Total Fat; (24% calories from fat); 2g
Protein; 12g Carbohydrate; 0mg Cholesterol; 92mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 26182 26366 20220 509 0 3728 0 0 0

* Exported from MasterCook *

No-Knead Herb Sandwich Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads and Muffins Burgers/Sandwiches
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup warm water (105� to 115�F)
2 packages Fleischmann's� Active Dry Yeast
3/4 cup warm milk (105� to 115�F)
1/4 cup butter or margarine -- softened
3 tablespoons sugar
2 tablespoons instant toasted onions
1 tablespoon dill weed
1 tablespoon poppy seeds
1 teaspoon salt
4 cups all-purpose flour

Place water in large warm bowl. Sprinkle in yeast; stir until dissolved.
Stir in milk, butter, sugar, onions, dill weed, poppy seeds, salt and
flour to make very stiff batter. Cover; let rise in warm, draft-free place
until doubled in size, about 30 minutes.

Stir for 1 minute. Spoon into greased 9- � 5-inch loaf pan. Cover with
greased plastic wrap; let rise in warm, draft-free place until doubled in
size, about 30 minutes.

Bake at 375�F for 35 to 40 minutes or until done. Remove from pan; cool on
wire rack.

Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"

- - - - - - - - - - - - - - - - - - -

Per serving: 225 Calories (kcal); 5g Total Fat; (20% calories from fat); 6g
Protein; 38g Carbohydrate; 12mg Cholesterol; 243mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 5472 26366 4138 0 0 1613 0 0 0 0

* Exported from MasterCook *

Noodles with Smoked Pork and Rosemary


Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Egg Noodles -- uncooked
2 teaspoons vegetable oil
1 medium onion -- chopped
1 pound mushrooms -- quartered
2 tablespoons flour
1 cup white wine
3 tablespoons Dijon mustard
1 cup low-sodium chicken broth
8 ounces smoked pork
OR
8 ounces lean cooked ham -- cut into strips
2 teaspoons chopped fresh rosemary
OR
1/2 teaspoon dried rosemary
Salt -- to taste
1/2 teaspoon black pepper
Grated Provolone (optional)

Cook noodles according to package directions. While noodles are cooking,


warm the vegetable oil in a large saucepan over medium heat. Add onion and
saut� until onion is transparent. Add mushrooms and stir. Let mushrooms
cook for 6 to 8 minutes, stirring occasionally, until they are very
tender. If there is liquid remaining in the pan after the mushrooms are
cooked, increase heat to high until liquid has reduced completely.

Reduce heat to low and stir in flour. Stir over low heat for 2 to 3
minutes. Stir in white wine, mustard and chicken broth. Over medium heat,
bring sauce to a gentle boil. Stir in the smoked pork, rosemary, salt and
pepper. Cover and simmer over very low heat.

When noodles are done, drain. Immediately toss noodles with sauce. Top
with grated Provolone, if desired, and serve.

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 636 Calories (kcal); 11g Total Fat; (16% calories from fat); 33g
Protein; 94g Carbohydrate; 134mg Cholesterol; 993mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 2130706543 0 3886 0 0 2130706543 0 0 20087


* Exported from MasterCook *

Nor'westers

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cookies/ Bars/ Brownies Dundee Hazelnuts
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons brown sugar
2/3 cup soft butter
1 cup shredded mild Cheddar cheese
1 cup roasted and chopped Oregon hazelnuts
1 1/2 cups raspberry preserves

Mix flour, baking powder, salt and brown sugar. Cut butter and cheese into
flour; add nuts and mix until crumbly. Grease an 8" square pan and spread
1/2 of the mixture evenly in pan, cover carefully with preserves and then
remaining crumb mixture. Bake in 350� oven for 25 minutes. Cool, sprinkle
with powdered sugar and cut into bars.

Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 327 Calories (kcal); 17g Total Fat; (46% calories from fat); 6g
Protein; 40g Carbohydrate; 28mg Cholesterol; 230mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 2
Other Carbohydrates

Nutr. Assoc. : 26379 0 0 0 0 278 3677 4684

* Exported from MasterCook *

Oat Bran Loaf

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads and Muffins Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups water
1 cup plus 2 tablespoons oat bran
2 packages Fleischmann's� Active Dry Yeast*
1/4 cup honey
1/4 cup vegetable oil -- at room temperature
1 1/2 teaspoons salt
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
1 egg white

Bring 1 1/2 cups water to boil; remove from heat and stir in 1 cup oat
bran; blend well. Set aside to cool.

Place 1/2 cup warm water (105� to 115�F) in large warm bowl. Sprinkle in
yeast; stir until dissolved. Stir in oat bran mixture, honey, vegetable
oil, salt and 2 cups flour; beat until smooth. Stir in enough additional
flour to make soft dough. Knead on lightly floured surface until smooth
and elastic, about 8 to 10 minutes. Place in greased bowl, turning to
grease top. Let rise in warm, draft-free place until doubled in size,
about 35 minutes.

Punch dough down. Divide dough into two equal pieces. Roll each piece to 8
� 12-inches; roll up from short ends to make loaves. Place, seam sides
down, in 2 greased 8 1/2 � 4 1/2 � 2 1/2-inch loaf pans. Cover; let rise
in warm, draft-free place until doubled in size, about 35 minutes.

Brush with egg white; sprinkle with remaining oat bran. Bake at 375�F for
35 minutes or until done. Remove from pans; cool on wire racks. Makes 2
loaves (16 slices per loaf).
____________________

Variation: Cinnamon Swirl Loaf - Follow above directions through first


rising period. While dough rises, prepare filling: In small bowl, combine
1 (8-ounce) package chopped dates, 1 cup oat bran and 2 teaspoons ground
cinnamon. Stir in 1 egg white; blend well. Punch dough down after first
rising; divide into two equal pieces. Roll each piece to 7 � 16-inches.
Sprinkle one half of filling evenly over each piece. Roll up from short
ends to make loaves. Pinch seam and ends to seal. Place in pans; let rise
and bake as directed.

Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Loaves"

- - - - - - - - - - - - - - - - - - -

Per serving: 128 Calories (kcal); 3g Total Fat; (18% calories from fat); 3g
Protein; 24g Carbohydrate; 0mg Cholesterol; 137mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : *To save up to 50% rising time use Fleischmann's� Rapid Rise
Yeast. Combine oat bran and boiling water as directed; cool to
125� to 130�F. In large bowl, combine 3 cups all-purpose flour,
Fleischmann's� Rapid Rise Yeast and salt. Heat 1/2 cup water,
honey and oil until hot to touch, about 125� to 130�F. Stir
liquids into dry ingredients. Add oat bran mixture; stir until
well blended. Stir in enough additional flour to make soft dough.
Follow directions for kneading. Cover dough; let rest 10 minutes.
Shape dough as directed. Cover; let rise until doubled in size.
Bake as directed.
Nutr. Assoc. : 0 964 26366 0 0 0 14 0

* Exported from MasterCook *

Old Fashioned Baked Beans

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ontario White Bean Producers

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound dry white pea beans
OR
5 1/2 cups cooked white pea beans
4 cups cold water
1 small to medium onion -- chopped
1/2 teaspoon salt
2 teaspoons cider vinegar
1/2 teaspoon prepared mustard
1 tablespoon brown sugar
1/4 cup mild-flavour molasses
1/2 cup tomato ketchup
1 pinch black pepper
Hot water -- as needed
1/4 pound salt pork -- sliced * see note
OR
1/4 pound bacon -- sliced * see note

Soak beans by a method listed in the glossary. Pick and rinse beans. Add 4
cups of cold water, cover, heat to boiling, simmer 30 minutes. Drain,
keeping liquid.

Place sliced onion in bottom of 6-cup (1. 5 L) casserole. Mix seasonings,


and turn into pot. Add beans, and hot liquid or water to cover. Arrange
pork slices on top.

Cover and bake in slow oven 250�F (135� C) for seven hours. At end of four
hours, remove one cup of beans, mash, then stir back into remaining beans
carefully. Cover and continue to bake. Add liquid several times to keep
beans just covered. One hour before serving, remove cover to allow salt
pork to brown.

Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"

- - - - - - - - - - - - - - - - - - -

Per serving: 306 Calories (kcal); 7g Total Fat; (21% calories from fat); 17g
Protein; 44g Carbohydrate; 12mg Cholesterol; 557mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1
Other Carbohydrates
NOTES : � An excellent source of Thiamin, Riboflavin, Folate, Vitamin E,
Iron and Magnesium.
� A good source of Phosphorus and Zinc.
� A very high source of dietary fibre.

*Vegetarian Alternative: Omit salt pork or bacon


____________________

Ontario White Bean Producers


4206 Raney Crescent
London, Ontario N6L 1C3 Canada
Tel: (519) 652-3566
Fax: (519) 652-9607
E-mail: whitepeabeans@wwdc.com

Nutr. Assoc. : 2130706543 0 2850 0 4122 0 0 0 0 4171 774 0 0 2130706543 0


0

* Exported from MasterCook *

Old-Fashioned Bean Soup

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Ontario White Bean Producers Soups/ Stews/ Chowders

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound dry white pea beans
3 quarts water
1 Smoked ham hocks or meaty ham bone
1 tablespoon onion -- minced
1/2 teaspoon celery salt
1/2 teaspoon dry mustard
2 teaspoons salt
1 Dash pepper
1 tablespoon chopped parsley

Wash beans. Soak beans in water overnight. Do not drain. Add ham hocks or
bone, onion, celery salt. Cook beans until very soft - 2 1/2 - 3 hours.
Remove hocks or bone. Take off meat. Chop. Set aside. Bruise beans with a
large spoon, enough to cloud. Add meat, mustard, salt and pepper. Reheat,
garnish with parsley.

Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"

- - - - - - - - - - - - - - - - - - -

Per serving: 149 Calories (kcal); 2g Total Fat; (11% calories from fat); 11g
Protein; 23g Carbohydrate; 9mg Cholesterol; 440mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

NOTES : Ontario White Bean Producers


4206 Raney Crescent
London, Ontario N6L 1C3 Canada
Tel: (519) 652-3566
Fax: (519) 652-9607
E-mail: whitepeabeans@wwdc.com
Nutr. Assoc. : 5511 0 3654 0 0 0 0 0 0

* Exported from MasterCook *

Old-Fashioned Buttermilk Bread

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads and Muffins Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 1/2 cups all-purpose flour (5 1/2 to 6 cups)
3 tablespoons sugar
2 packages Fleischmann's� Rapid Rise Yeast
2 teaspoons salt
1/4 teaspoon baking soda
1 cup buttermilk
1 cup water
1/3 cup butter or margarine (2/3 stick) -- cut up

In large bowl, combine 3 cups flour, sugar, undissolved yeast, salt and
baking soda. Heat buttermilk, water and butter until very warm (120 to
130�F). Butter does not need to melt; mixture will appear curdled. Stir
into dry ingredients. Stir in enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 6 to 8
minutes. Cover; let rest 10 minutes.

Divide dough in half; roll each to 12 � 7-inch rectangle. Beginning at


short end, roll up tightly; pinch seam and ends to seal. Place each, seam
side down, in greased 8 � 4-inch loaf pan. Cover; let rise in warm,
draft-free place until doubled in size, about 30 to 45 minutes.

Bake at 375�F for 30 to 35 minutes or until done. Remove from pans; cool
on wire rack.

Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Loaves"

- - - - - - - - - - - - - - - - - - -

Per serving: 139 Calories (kcal); 3g Total Fat; (19% calories from fat); 4g
Protein; 24g Carbohydrate; trace Cholesterol; 232mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 14 0 26366 0 0 0 0 4098

* Exported from MasterCook *

Onion-Poppy Seed Twist

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads and Muffins Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
2 1/2 cups all-purpose flour (2 1/2 to 3 cups)
3 tablespoons sugar
1 package Fleischmann's� Rapid Rise Yeast
1 teaspoon salt
1/2 cup milk
1/4 cup water
3 tablespoons butter or margarine -- cut up
1 egg

FILLING
1 cup finely chopped yellow onion
2 tablespoons butter or margarine -- melted
2 tablespoons poppy seeds
1/8 teaspoon salt

TOPPING
1 egg
1 tablespoon water
Additional poppy seeds

To make dough: In large bowl, combine 1 cup flour, sugar, undissolved


yeast and salt. Heat milk, water and butter until very warm (120� to
130�F); stir into dry ingredients. Stir in egg and enough remaining flour
to make soft dough. Knead on lightly floured surface until smooth and
elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.

To make filling: In small bowl, combine filling ingredients; mix well. Set
aside.

Roll dough to 14 � 10-inch rectangle; cut lengthwise into two strips.


Spoon half the filling down center of each. Bring up sides to enclose
filling, pinching seam and ends to seal. With seam sides down, arrange
ropes, side by side, on greased large baking sheet. Twist ropes together;
pinch ends to join. Cover; let rise in warm, draft-free place until
doubled in size, about 20 to 30 minutes.

In small bowl, beat together egg and water; brush onto top of dough.
Sprinkle with poppy seed. Bake at 375�F for 25 to 30 minutes or until
done. Remove from pan; cool on wire rack.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"

- - - - - - - - - - - - - - - - - - -

Per serving: 181 Calories (kcal); 7g Total Fat; (33% calories from fat); 5g
Protein; 25g Carbohydrate; 45mg Cholesterol; 265mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 14 0 26366 0 0 0 0 0 0 0 26065 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Open-Faced Tomato and Cheese

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Burgers/Sandwiches Florida Tomato Committee

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 slices country style whole wheat bread -- about 1/2 inch thick
2 tablespoons Dijon mustard
12 fresh basil leaves
4 ounces Gruy�re or Italian Fontina cheese -- thinly sliced
1/4 pound ham -- thinly sliced
1 large ripe Florida tomato -- thinly sliced
1 medium yellow onion -- thinly sliced
Freshly ground pepper
2 tablespoons olive oil

Grill or broil slices of bread until golden on both sides.

Spread slices with a thin layer of mustard. Place three basil leaves on
mustard, then add layers of cheese, ham, tomato and onion. Season
generously with pepper.

Drizzle olive oil over each sandwich and place under low broiler until
cheese is melted. Serve immediately.

Source:
"Florida Tomato Committee"

- - - - - - - - - - - - - - - - - - -

Per serving: 213 Calories (kcal); 14g Total Fat; (56% calories from fat); 11g
Protein; 12g Carbohydrate; 32mg Cholesterol; 476mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates
Serving Ideas : Serve these delicious open-faced sandwiches at a casual party with
your favorite salad and thick-cut potato chips.

Nutr. Assoc. : 26175 0 3333 697 0 26093 0 0 0

* Exported from MasterCook *

Orange Fluff

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Monitor Sugar

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 envelope unflavored gelatin -- (1 tablespoon)
1/4 cup cold water
1/2 cup boiling water
1/2 cup Big Chief granulated sugar
1 cup orange juice
8 tablespoons whipped topping
1 tablespoon finely gated orange rind

GARNISH
2 kiwis -- sliced
OR
2 peaches -- sliced
OR
6 strawberries -- sliced

In a small bowl, sprinkle gelatin over cold water. Let stand 2 to 3


minutes.

In another small bowl, mix Big Chief granulated sugar and boiling water.
Add gelatin mixture, stir until dissolved. Add orange juice. Place bowl in
refrigerator or over ice water and allow to chill, stirring occasionally,
until the mixture thickens, 8 to 10 minutes. Add the whipped topping and
beat vigorously with a hand beater. Continue beating 8 to 10 minutes, or
until mixture is fluffy and doubles in volume.

Fold in orange peel.

Spoon mixture into a serving bowl or individual glasses and chill until
set. Garnish before serving.

Makes 6 1/2 cup servings.

Description:
"New Year's Recipes - in case you're starting your diet! A wonderful
orange delight!"
Source:
"Monitor Sugar"
S(Internet address):
"http://www.monitorsugar.com/"
- - - - - - - - - - - - - - - - - - -

Per serving: 173 Calories (kcal); 2g Total Fat; (8% calories from fat); 2g
Protein; 39g Carbohydrate; 0mg Cholesterol; 40mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 2
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 20141 0 0 779 0 2130706543 0 2130706543

* Exported from MasterCook *

Orange Snacking Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Monitor Sugar

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Vegetable oil spray
1 cup quick-cooking oats
1 1/2 cups boiling water
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt -- (optional)
1/2 cup margarine -- at room temperature
1/2 cup Big Chief granulated sugar
3/4 cup Big Chief brown sugar
3 large egg whites
1 teaspoon vanilla extract
1/4 cup frozen orange juice concentrate

TOPPING
1/4 cup margarine
3/4 cup lightly packed Big Chief Brown Sugar
2 tablespoons orange juice concentrate
1/2 cup finely chopped pecans or walnuts

Preheat oven to 350 degrees. Grease a 9 � 13-inch cake pan with vegetable
oil spray.

In a small bowl combine oats and boiling water; set aside. In another
bowl, mix flour, baking powder, baking soda, cinnamon and salt. Set aside.

In a large bowl, cream together margarine and sugars until light and
fluffy. Beat in egg whites, orange juice concentrate and vanilla. Blend in
flour mixture alternately with oats, beginning and ending with flour.

Pour into the greased pan and bake 25 to 30 minutes. Remove cake from oven
and preheat broiler.
To make the topping, combine margarine, brown sugar, and orange juice
concentrate in a small saucepan. Bring to a boil and cook 1 minute over
medium-high heat, stirring constantly. Remove from heat and stir in nuts.
Spread topping over the warm cake; place under broiler for 1 minute until
golden brown. Watch carefully! Allow to cool on rack before cutting.

Description:
"A flavorful, cholesterol-free treat."
Source:
"Monitor Sugar"
S(Internet address):
"http://www.monitorsugar.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 374 Calories (kcal); 15g Total Fat; (36% calories from fat); 5g
Protein; 56g Carbohydrate; 0mg Cholesterol; 348mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 2
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 27112 0 0 0 1007 0 0 0 4335 1007 20148

* Exported from MasterCook *

Oregon Hazelnut Apple Salad Dressing

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Salad Dressing
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 egg
1/3 cup apple jelly
1/3 cup white wine vinegar
1/4 cup hazelnut liqueur
OR
1/4 cup hazelnut extract
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon onion -- chopped
1/8 teaspoon dry mustard
1/8 teaspoon horseradish
1/8 teaspoon white pepper
1/8 teaspoon celery salt
1 1/2 cups olive oil
1/2 cup Oregon hazelnuts -- roasted and chopped

Blend together egg, apple jelly, vinegar, liqueur or extract, salt,


paprika, onion, mustard, horseradish, white pepper and celery salt. When
creamy and smooth, slowly add oil until mixture is emulsified. Slowly add
Oregon hazelnuts and mix until nuts are processed to your liking�fine or
crunchy.

Description:
"This salad dressing is good on fruit salads, green salads, chicken
salads, or as a dip."
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 622 Calories (kcal); 62g Total Fat; (89% calories from fat); 2g
Protein; 14g Carbohydrate; 31mg Cholesterol; 234mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 12 1/2 Fat;
1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 2130706543 0 2029 0 0 0 0 0 0 0 0 3677

* Exported from MasterCook *

Oregon Hazelnut Barley Casserole

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Dundee Hazelnuts
Main Dishes The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup pearl barley
6 tablespoons butter
1/2 cup Oregon hazelnuts -- chopped
1 medium onion -- finely chopped
1/4 cup green onion
OR
1/4 cup chives
1/4 teaspoon salt
1/4 teaspoon pepper
2 14-ounce cans chicken broth -- undiluted
Parsley -- for garnish

Rinse barley and drain. In frying pan, heat two tablespoons butter. Add
hazelnuts and stir until lightly roasted. Remove from heat and set nuts
aside. Add remaining butter to pan, along with barley and onion. Cook
until lightly browned. Stir in nuts, green onion, salt and pepper. Spoon
into 1 1/2 quart casserole. (Freeze or chill at this point if desired.)
Heat broth to boiling and pour over barley mixture. Stir to mix. Bake at
375�F for 70 minutes, or until liquid is absorbed. Garnish with parsley
and serve immediately.

Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -

Per serving: 322 Calories (kcal); 20g Total Fat; (54% calories from fat); 8g
Protein; 30g Carbohydrate; 31mg Cholesterol; 631mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 0 3677 0 2130706543 0 0 0 0 0 0

* Exported from MasterCook *

Oregon Hazelnut Cookies

Recipe By :
Serving Size : 84 Preparation Time :0:00
Categories : Cookies/ Bars/ Brownies Dundee Hazelnuts
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 egg whites
2 1/4 cups sugar (1 pound)
1/2 teaspoon vanilla
1 pound Oregon hazelnuts -- finely chopped
1/2 pound whole Oregon hazelnuts
Water
Confectioners' sugar

Beat the egg whites until stiff, then gradually add the sugar and continue
beating for about 1/4 hour, then add vanilla and grated nuts. Refrigerate
for several hours, then drop by teaspoonfuls on unglazed paper-covered
cookie sheets. Press a whole hazelnut into the center of each cookie. Let
stand overnight, then bake in 300�F oven for approximately 1 hour, or
until cookies can be lifted from paper. While still warm, ice lightly with
frosting made by stirring water into 1 cup of confectioners' sugar until
it is creamy.

Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
Yield:
"7 dozen"

- - - - - - - - - - - - - - - - - - -

Per serving: 46 Calories (kcal); 2g Total Fat; (43% calories from fat); 1g
Protein; 6g Carbohydrate; 0mg Cholesterol; 5mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 0 1440 0 3677 3677 0 0


* Exported from MasterCook *

Oregon Hazelnut Dipping Sauce

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dundee Hazelnuts Sauce/ Baste/ Gravy
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 12-ounce can pineapple juice
1/4 cup cornstarch
2 tablespoons soy sauce
1/2 teaspoon instant minced garlic
1/2 cup finely chopped Oregon hazelnuts

In a small saucepan, combine all ingredients, except nuts. Bring to boil


over medium heat, stirring constantly until thickened and clear. Just
before serving, stir in nuts.

Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
Yield:
"3 cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 65 Calories (kcal); 4g Total Fat; (49% calories from fat); 1g
Protein; 8g Carbohydrate; 0mg Cholesterol; 172mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 20130 3677

* Exported from MasterCook *

Oregon Hazelnut Macaroons

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Cookies/ Bars/ Brownies Dundee Hazelnuts
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup Hazelnut Paste
1 cup sugar
1 teaspoon orange peel
1/8 teaspoon salt
2 egg whites -- beaten stiff

Blend paste, sugar, orange peel and salt. Fold in egg whites. Drop by
teaspoons onto lightly greased cookie sheet. Bake in a 350� oven 15 to 17
minutes, until golden brown. Cool.

Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
Yield:
"30 cookies"
T(Baking Time):
"0:15"

- - - - - - - - - - - - - - - - - - -

Per serving: 53 Calories (kcal); 1g Total Fat; (23% calories from fat); 1g
Protein; 10g Carbohydrate; 0mg Cholesterol; 14mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Hazelnut Paste

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Dundee Hazelnuts Food Processor
Spreads The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound roasted Oregon hazelnuts (3 1/2 cups)
5 tablespoons egg whites (approx. 3 large)
2 cups powdered sugar
2 teaspoons hazelnut liqueur

Coarsely chop the hazelnuts. In a food processor or blender, finely grind


about 1/3 of the nuts at a time, until mealy. Add egg whites, powdered
sugar and liqueur. Blend until paste forms. Wrap and store in a covered
container, up to 2 weeks.

Yield: 2 to 3 cups.

Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
Yield:
"3 cups"

- - - - - - - - - - - - - - - - - - -
Per serving: 48 Calories (kcal); 3g Total Fat; (48% calories from fat); 1g
Protein; 6g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 3677 3231 0 2044

* Exported from MasterCook *

Oregon Hazelnut Raspberry Vinaigrette

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dundee Hazelnuts Salad Dressing
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup pur�ed fresh raspberries
1 cup raspberry vinegar
2 tablespoons sugar
3 tablespoons corn syrup
2 cups Oregon hazelnut oil
1/4 cup roasted and crushed Oregon hazelnuts

Combine first 4 ingredients. Slowly drizzle oil into mixture while


whipping. Stir in nuts to finish.

Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 551 Calories (kcal); 57g Total Fat; (90% calories from fat); 1g
Protein; 12g Carbohydrate; 0mg Cholesterol; 10mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 1232 0 0 0 3676 3677

* Exported from MasterCook *

Oregon Hazelnut Sate Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Sauce/ Baste/ Gravy
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup Oregon hazelnuts -- roasted and pur�ed
1 tablespoon vegetable oil
2/3 cup water
2 tablespoons lime juice
1 tablespoon lemon juice
2 1/2 tablespoons soy sauce
2 teaspoons red pepper flakes
1 garlic clove

Combine all ingredients and blend well. Let set for flavors to mingle.
Sat� can be thinned with warm water if it becomes too thick while
refrigerated. Use as a dipping sauce for chicken wings, barbecued pork,
vegetables or cheese. Also good brushed on chicken, pork cutlets or fish
filets, rolled in finely chopped hazelnuts and saut�ed.

Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 174 Calories (kcal); 17g Total Fat; (81% calories from fat); 3g
Protein; 5g Carbohydrate; 0mg Cholesterol; 430mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 3677 0 0 0 0 0 0 0

* Exported from MasterCook *

Oregon Hazelnut Shortbread Cookies

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies/ Bars/ Brownies Dundee Hazelnuts
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup roasted Oregon hazelnuts
3/4 cup butter -- chilled
3/4 cup sugar
1 1/2 cups unbleached flour

Grind roasted hazelnuts in a food processor to a coarse grind. Add butter


and sugar and process thoroughly. Place nuts, butter and sugar mixture in
mixing bowl, and add flour (1/2 cup at a time) mixing each addition
completely. Combine mixture into a ball. Make 1 1/2-inch balls and place
on a nonstick cookie sheet, about 1/2-inch apart. Bake at 350� for 10-12
minutes. Refrigerate remainder of the dough until ready to bake.

Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
Yield:
"3 dozen cookies"
T(Baking Time):
"0:12"

- - - - - - - - - - - - - - - - - - -

Per serving: 94 Calories (kcal); 6g Total Fat; (59% calories from fat); 1g
Protein; 9g Carbohydrate; 10mg Cholesterol; 39mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 3677 0 0 3309

* Exported from MasterCook *

Oriental Pasta/Carrot Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Monitor Sugar
Pasta Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups rotini pasta -- uncooked
2 tablespoons peanut or vegetable oil
1 tablespoon margarine
1/4 cup sliced green onions
1 3/4 cups sliced carrots
2 tablespoons Big Chief brown sugar -- packed
1 tablespoon low-sodium soy sauce
2 teaspoons cornstarch
1/4 teaspoon ground ginger
1/3 cup sliced celery
1 tablespoon toasted sesame seeds
1/3 cup ready-to-use low-sodium chicken broth

Cook pasta according to directions; drain. Rinse with cold water to cook
quickly; drain.

In medium skillet heat oil and margarine over medium-high heat until hot.
Add green onion; cook until tender. Add carrots and cook 2 minutes; stir
in Big Chief Brown Sugar until dissolved. Blend broth with soy sauce,
cornstarch and ginger; stir into carrot mixture. Remove from heat;
continue stirring until smooth and slightly thickened. In large bowl,
gently toss cooled pasta, celery, and sesame seeds. Blend in carrot
mixture. Cover and chill, stirring occasionally. Serve on lettuce, if
desired.

Description:
"A summertime pasta salad that's great for a light luncheon or a main
dish!"
Source:
"Monitor Sugar"
S(Internet address):
"http://www.monitorsugar.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 386 Calories (kcal); 12g Total Fat; (27% calories from fat); 10g
Protein; 60g Carbohydrate; 0mg Cholesterol; 262mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 4785 1074 0 0 0 0 0 0 0 0 0 4017

* Exported from MasterCook *

Oven Barbequed Salmon

Recipe By :Deanna, Kodiak, Alaska


Serving Size : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Barbecue
Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 5-pound sockeye salmon (4-5 pounds)
1 lemon -- sliced
1 strip bacon
1/2 cup light Karo syrup
1 cup ketchup
1 medium onion -- sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Remove head and tail from salmon and fillet. Place one-half skin side down
on a large sheet of foil in a baking pan. Add spices and layer with lemon,
onion, and bacon.

Mix syrup and ketchup; pour half of this mixture over the fillet. Place
second fillet flesh side down over the first; pour rest of sauce over all.
Seal with the foil and bake 30-40 minutes at 400 E Fish will flake easily
with a fork in the thickest part when it is done. Do not overbake. Serve
hot.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
T(Baking Time):
"0:40"

- - - - - - - - - - - - - - - - - - -
Per serving: 770 Calories (kcal); 33g Total Fat; (38% calories from fat); 82g
Protein; 35g Carbohydrate; 235mg Cholesterol; 881mg Sodium
Food Exchanges: 0 Grain(Starch); 11 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat;
2 Other Carbohydrates

Serving Ideas : Oven baked potatoes or corn would make a good accompaniment with a
green salad.

Nutr. Assoc. : 26679 0 0 3927 0 0 0 0 0

* Exported from MasterCook *

Oven-Fried Alaska Fish and Chips

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup cornflakes -- crushed
2 tablespoons Parmesan cheese -- grated
1/8 teaspoon cayenne pepper -- or to taste
1 egg
1 tablespoon milk
1/3 cup flour
4 4-ounce Alaska pollock fillets (4 to 6 ounces
each)
Salt and black pepper -- to taste
Non-stick cooking spray
French fries
Tartar sauce or cocktail sauce -- if desired

Toss together cornflakes, Parmesan and cayenne in a pie plate or shallow


dish. Whisk together egg and milk in a second pie plate. Spread flour out
on a third plate. Season each fish fillet with salt and pepper. Dredge in
flour, shaking excess from fillets. Dip in egg, and then coat with
cornflake mixture.

Place on a baking sheet that has been lightly sprayed with non-stick
cooking spray. Bake at 450�F, 10 minutes per inch of thickness measured at
thickest part, or until fish flakes when tested with a fork.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 186 Calories (kcal); 3g Total Fat; (15% calories from fat); 24g
Protein; 14g Carbohydrate; 130mg Cholesterol; 249mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Serving Ideas : Serve fish and fries with tartar sauce or cocktail sauce.

Nutr. Assoc. : 417 0 0 0 0 0 4536 1326 5440 0 1485 0

* Exported from MasterCook *

Overnight Beans and Ham

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Indiana Soybean Board Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup dry beans -- mixed
3/4 cup soybeans
1 cup carrots -- diced
1 cup celery -- diced
1 cup onion -- chopped
2 cups ham -- chopped
2 teaspoons salt
2 tablespoons parsley flakes
1/2 teaspoon thyme
1 teaspoon baking soda

Soak beans overnight in water. Next day, cook four hours in crockpot. Add
remaining ingredients, and cook 2-3 more hours until done. Add more water
as needed.

Source:
"Indiana Soybean Board"
S(Internet address):
"http://www.soyfoods.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 217 Calories (kcal); 7g Total Fat; (29% calories from fat); 17g
Protein; 22g Carbohydrate; 19mg Cholesterol; 1159mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2166 1400 0 0 0 0 0 3135 0 0

* Exported from MasterCook *

Pacific Coast Salad

Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Nat. Pork Producers Council Pork
Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups cooked pork loin strips -- chilled
3 cups cooked wild rice -- chilled
1 cup coarsely chopped walnuts
1/4 cup chopped red onion
1 cup cubed fresh pineapple -- chilled
1 cup sliced fresh mushrooms
1/2 pound spinach leaves or purple kale
1 cup fresh raspberries
1 papaya -- sliced
1/3 cup raspberry vinegar
2 tablespoons olive oil
2 teaspoons honey
1/4 teaspoon salt

Combine raspberry vinegar, olive oil, honey and salt in jar. Cover; shake
well. Pour dressing over combined pork, rice, walnuts, onion, pineapple
and mushrooms. Toss lightly. Arrange spinach on large serving platter or
salad bowl; top with pork mixture.

Arrange raspberries and papaya on top.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 461 Calories (kcal); 24g Total Fat; (44% calories from fat); 30g
Protein; 35g Carbohydrate; 61mg Cholesterol; 156mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 5813 0 20187 2679 4490 0 5085 0 0 0 0 0 0

* Exported from MasterCook *

Parmesan Baked Alaska Cod

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 tablespoons flour
AND
3 tablespoons corn meal
1/4 teaspoon onion salt
1/8 teaspoon pepper
2 tablespoons butter or margarine
1 pound Alaska cod fillets -- thawed if necessary
1/4 cup grated Parmesan cheese

Combine flour, corn meal and seasonings. Melt butter in shallow baking
dish. Dredge cod in flour mixture; place in dish. Turn cod to coat with
butter; sprinkle with Parmesan cheese. Bake at 450�F 8 to 10 minutes or
until cod flakes easily when tested with a fork.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 212 Calories (kcal); 8g Total Fat; (35% calories from fat); 24g
Protein; 10g Carbohydrate; 68mg Cholesterol; 313mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 435 0 0 0 2748 0

* Exported from MasterCook *

Party Pasta Penne Rigate

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : California Olive Industry Main Dishes
Pasta Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups California whole pitted ripe olives
2 tablespoon olive oil
1 cup green bell pepper -- sliced
3 cans chopped tomatoes with garlic (14 1/2
ounce)*
1 tablespoon fresh rosemary -- sliced
1/2 teaspoon crushed red pepper
2 teaspoon sugar
6 cups penne pasta -- cooked and warm

Measure whole ripe olives and reserve. Heat olive oil in heavy pot. Add
bell pepper slices. Saut� for 2 minutes. Reduce heat. Drain tomatoes,
reserving 1 cup juice. Add chopped tomatoes and juice to bell peppers.
Simmer for 20 minutes. Add reserved whole olives with rosemary, red pepper
and sugar. Simmer 10 more minutes. Place in large bowl. Add pasta. Toss
gently. Serve with chopped parsley and grated Parmesan.

Source:
"California Olive Industry"
S(Internet address):
"http://www.calolive.org/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 335 Calories (kcal); 10g Total Fat; (27% calories from fat); 8g
Protein; 54g Carbohydrate; 0mg Cholesterol; 679mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

NOTES : *Del Monte� & trade; Fresh Cut & trade; Tomatoes With Garlic &
Onion
Nutr. Assoc. : 4281 0 0 219 0 0 0 2836

* Exported from MasterCook *

Party Pasta Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cherry Marketing Institute Pasta
Salads Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces bow-tie pasta (3 cups)
3/4 cup dried tart cherries
1/2 cup chopped carrots
1/2 cup chopped cucumber
1/4 cup chopped green onions
1/4 cup red wine vinegar
3 tablespoons vegetable oil
2 tablespoons lemon juice
2 tablespoons Dijon-style mustard
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
Freshly ground black pepper -- to taste

Cook pasta according to package directions. Drain well. In a large bowl,


combine pasta, cherries, carrots, cucumber and green onions; mix gently.

In a small bowl, combine vinegar, oil, lemon juice, mustard, basil,


oregano, thyme and pepper; mix well. Pour over pasta mixture; mix gently.
Refrigerate, covered, at least 2 hours, or overnight. Mix gently before
serving.

Description:
"Perfect for potlucks and picnics."
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"

- - - - - - - - - - - - - - - - - - -
Per serving: 275 Calories (kcal); 8g Total Fat; (25% calories from fat); 6g
Protein; 46g Carbohydrate; 0mg Cholesterol; 73mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4363 26525 20022 3010 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Pasta and Eggs

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : California Egg Commission Eggs
Pasta Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 3/4 ounces liquid or frozen whole egg
OR
1 large California Fresh Egg
1/4 teaspoon basil -- dried
1 tablespoon Parmesan cheese -- grated
1 cup linguine -- cooked
OR
1 cup spaghetti -- cooked

Mix egg with basil and Parmesan cheese.

Add cooked noodles and stir until well coated.

Place in omelet pan or on grill and cook for about 2 minutes on each side
until egg is set and noodles are lightly browned.

Serve with fresh basil leaves and extra grated Parmesan.

Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "

- - - - - - - - - - - - - - - - - - -

Per serving: 296 Calories (kcal); 7g Total Fat; (23% calories from fat); 15g
Protein; 41g Carbohydrate; 219mg Cholesterol; 158mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2130706543 0 3854 0 0 2130706543 0 2845

* Exported from MasterCook *

Pasta Chef's Chopped Salad


Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : National Pasta Association Pasta
Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Ditalini, Orzo, or other small pasta shape -- uncooked
4 ounces cooked turkey ham -- diced into 1/4-inch cubes
1/2 cup Swiss cheese -- diced into 1/4-inch cubes
3 stalks celery -- chopped
3 scallions -- sliced
1/2 cup diced red onion
1/4 cup diced black olives
Salt and freshly ground pepper -- to taste
1/4 cup Dijon mustard
2 tablespoons vegetable oil
1/4 cup white wine vinegar

Prepare pasta according to package directions; drain, rinse with cold


water and drain again.

Place the pasta, turkey ham, cheese, celery, scallions, onion and olives
in a mixing bowl.
Season with salt and freshly ground pepper to taste.

In a small bowl, mix the mustard, vegetable oil and vinegar until
combined. Add to the pasta and toss. Refrigerate for two hours and serve
chilled.

Serves 6 to 8

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 305 Calories (kcal); 8g Total Fat; (23% calories from fat); 13g
Protein; 46g Carbohydrate; 14mg Cholesterol; 309mg Sodium
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4318 1539 0 0 0 0 160 20071 0 0 0

* Exported from MasterCook *

Pasta Jambalaya

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Pasta
Rag�
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Vegetable cooking spray
1/2 pound rope-style smoked turkey sausage -- cut into 1/4-inch
slices
2 cups chopped green pepper
1/2 cup chopped onion
1 clove garlic -- minced
1 27 1/2-ounce jar Rag� Light Pasta Sauce � Garden Harvest
2 tablespoons Worcestershire sauce
1 tablespoon red wine vinegar
1/2 teaspoon dried thyme leaves
Ground cayenne pepper -- to taste
8 ounces linguini -- uncooked

Spray large nonstick saucepan with vegetable cooking spray. Add sausage;
cook over medium heat until lightly browned, stirring frequently.

Add green pepper, onion and garlic; cook 5 minutes, stirring frequently,
or until tender.

Stir in pasta sauce and remaining ingredients except pasta. Heat to


boiling; reduce heat. Cook 10 minutes.

Meanwhile, cook pasta according to package directions; drain. Spoon sauce


over hot pasta.

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 207 Calories (kcal); 3g Total Fat; (13% calories from fat); 11g
Protein; 34g Carbohydrate; 24mg Cholesterol; 511mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 26513 20088 0 0 1508 0 0 3159 0 0

* Exported from MasterCook *

Pasta Ole!

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Beef National Pasta Association
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces Linguine, Spaghetti, or Thin Spaghetti -- uncooked
2 tablespoons vegetable oil
1 medium onion -- finely chopped
1/2 red bell pepper -- seeded, ribs removed, and julienned
1/2 green bell pepper -- seeded, ribs removed, and julienned
1 pound top round steak -- cut into thin strips
1/4 teaspoon cumin
1 teaspoon salt
1 29-ounce jar spicy red pasta sauce
1 cup Monterey Jack cheese (4 ounces) -- shredded

Prepare pasta according to package directions, drain. Meanwhile, in a


large nonstick skillet, heat vegetable oil. Add onion and bell pepper
slices and saut� over medium heat until wilted, about 5 minutes. Add beef
and saut�, stirring constantly, until brown. Remove from heat and transfer
to a 9 � 13 � 2-inch baking dish. Add pasta and mix.

In a microwave-safe dish or a medium-size saucepan, heat pasta sauce. Pour


over pasta, beef and vegetables and mix. Top with cheese and bake at 400�F
for a minute or two, just long enough to melt the cheese.

Serves 8-10

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 306 Calories (kcal); 12g Total Fat; (34% calories from fat); 17g
Protein; 32g Carbohydrate; 31mg Cholesterol; 623mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 1405 0 0 0 0 0 0 0 474 916

* Exported from MasterCook *

Pasta Pancake

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces Angel Hair or Thin Spaghetti -- uncooked
3 eggs
1/3 cup 1% milk
3 tablespoons Parmesan cheese
1 cup cooked boneless, skinless chicken breast -- diced (1/4-
inch)
3/4 cup frozen peas -- thawed and drained
OR
3/4 cup fresh peas
Freshly ground black pepper
1 1/2 cups tomato sauce
4 teaspoons vegetable oil -- divided

Prepare pasta according to package directions; drain.

Preheat oven to 300�F. Place tomato sauce in small saucepan and warm over
low heat.

Beat eggs, milk and Parmesan cheese in a large mixing bowl. Add pasta,
chicken, peas and pepper and toss until blended.

Pour 1 teaspoon of the oil into a 6-inch, non-stick skillet and place over
medium heat. Toss pasta mixture again and measure out one-fourth of the
mixture (about 1 cup) into the skillet.

Flatten into an even layer. Cook about 1 minute, then slide spatula around
to be sure pancake doesn't stick. Continue cooking for about 3 minutes
until the underside is brown, shaking the pan once or twice to prevent
sticking. Carefully flip pancake and cook about 3 more minutes.

Slide pancake onto a baking sheet and keep warm in the oven while
preparing the remaining pancakes.

When all four pancakes are done, top with tomato sauce and serve.

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 431 Calories (kcal); 12g Total Fat; (24% calories from fat); 27g
Protein; 54g Carbohydrate; 174mg Cholesterol; 738mg Sodium
Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 2053 0 0 0 4732 0 0 2130706543 0 0 0

* Exported from MasterCook *

Pasta Vegetable Chowder

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : National Pasta Association Pasta
Soups/ Stews/ Chowders Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup Small Shells, elbow macaroni or other
small pasta shape -- uncooked
3 cups 1% milk -- divided
1 10-ounce box frozen mixed vegetables -- thawed and drained
OR
1 1/2 cups chopped fresh vegetables (such as
zucchini, yellow squash, corn and peas)
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1 1/2 tablespoons cornstarch
1 6-ounce can clams -- drained
Salt and pepper -- to taste

Prepare pasta according to package directions; drain. Rinse pasta under


cold water until cool. Drain again.

Combine 2 1/2 cups milk, vegetables, thyme, paprika and pasta in a 2-quart
saucepan. Cook over medium heat until bubbles form around the edge of the
milk.

In a separate bowl, stir the remaining 1/2 cup milk and cornstarch
together until cornstarch dissolves. Stir the cornstarch mixture into soup
and heat to simmering. Add clams and simmer, stirring frequently, 3
minutes. Add salt and pepper to taste. Serve hot.

Serves 2-3

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 393 Calories (kcal); 5g Total Fat; (10% calories from fat); 30g
Protein; 57g Carbohydrate; 48mg Cholesterol; 234mg Sodium
Food Exchanges: 2 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4365 0 1566 0 2130706543 0 0 0 2450 0

* Exported from MasterCook *

Pasta with (Turkey) Sausage and Olives

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Mostaccioli, Rigatoni or other medium
pasta shape -- uncooked
8 ounces Italian-style turkey sausage
1 tablespoon olive oil
OR
1 tablespoon vegetable oil
1 clove garlic -- minced
2 cups canned Italian plum tomatoes -- crushed
12 medium black olives -- pitted and sliced
Pinch crushed red pepper
Salt and freshly ground pepper -- to taste
2 tablespoons chopped Italian parsley
Grated Parmesan cheese (optional)

Crumble the sausage into a lightly oiled skillet. Place over medium heat
and saut�, stirring often to break up the meat, until the sausage is
cooked through. Drain and cool the meat.

Heat the oil in a medium skillet over medium heat. Add the garlic and fry
until golden brown. Add the tomatoes, olives and crushed red pepper.
Return the sausage to the skillet and add salt and pepper to taste. Reduce
the heat and simmer until the sauce is thickened, about 5 minutes.

Prepare pasta according to package directions. Before draining, reserve


one cup of the pasta cooking liquid. Drain the pasta and return it to the
pot over low heat. Add the sauce. If the sauce is too thick to evenly coat
the pasta, add some of the reserved pasta cooking liquid. Stir in the
parsley. Divide the pasta among serving plates. Garnish with grated
Parmesan cheese, if desired.

Serves 4 to 6

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 387 Calories (kcal); 8g Total Fat; (18% calories from fat); 17g
Protein; 61g Carbohydrate; 32mg Cholesterol; 470mg Sodium
Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 323 5912 0 0 2130706543 0 2470 0 0 20071 2682 1034

* Exported from MasterCook *

Pasta with (Turkey) Sausage and Pepper Meatballs

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Rigatoni, Ziti or other medium pasta shape -- uncooked

MEATBALLS
8 ounces lean ground beef
8 ounces turkey sausage -- casings removed
1/2 cup minced onion (1 small)
1/2 cup diced red bell pepper (1/2 medium)
2 large egg whites
1 1/2 cups fresh bread crumbs (about 3 slices)
2 tablespoons minced fresh parsley
1 teaspoon fennel seeds
1/2 teaspoon salt
1/4 teaspoon pepper

SAUCE
1 recipe Basic Tomato Sauce -- (see recipe)
1 teaspoon vegetable oil -- divided

Place all meatball ingredients in a medium bowl. Knead the mixture with
your hands until it is smooth. To prevent sticking, dip your hands into
cool water before forming each meatball. Form mixture into 30 1 1/2-inch
balls.

Pour the tomato sauce into a large, heavy-bottom saucepan and bring it to
a simmer over low heat. Warm 1/2 teaspoon vegetable oil in a large
non-stick skillet. Add half the meatballs to the skillet and brown them on
all sides. Spoon the meatballs into the tomato sauce. Add the remaining
1/2 teaspoon vegetable oil to the skillet and brown the rest of the
meatballs, then add them to the sauce. Simmer, stirring, for 20 minutes.

While sauce is simmering, prepare pasta according to package directions;


drain. Transfer to a large serving bowl. Remove bay leaves from sauce;
pour sauce over pasta and serve.

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 583 Calories (kcal); 15g Total Fat; (23% calories from fat); 29g
Protein; 84g Carbohydrate; 60mg Cholesterol; 1174mg Sodium
Food Exchanges: 4 Grain(Starch); 2 Lean Meat; 4 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5662 0 0 0 5912 20220 20165 0 3339 0 0 0 0 0 0 0

* Exported from MasterCook *

Basic Tomato Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : National Pasta Association Pasta
Sauce/ Baste/ Gravy

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 teaspoon vegetable oil
1 medium onion -- chopped
2 cloves garlic -- chopped
2 28-ounce cans whole tomatoes
1 6-ounce can tomato paste
2 teaspoons dried Italian seasoning
2 bay leaves
Salt and pepper -- to taste

In a medium, heavy-bottom saucepan, stir together the oil, onion and


garlic. Cook over low heat, stirring often, until the onion is very soft
and aromatic, about 6 to 8 minutes. In a food processor or blender, pur�e
the tomatoes. Add the tomatoes and tomato paste to the onions and bring to
a simmer over medium-high heat. Reduce the heat to very low and let the
sauce simmer slowly for 30 minutes, stirring the bottom often to prevent
burning. If you are adding meatballs, do so at this time, and simmer them
in the sauce for 20 minutes, stirring often. If you are not adding
meatballs, simmer the sauce for another 20 minutes (50 minutes total).
Season to taste with salt and pepper. Remove bay leaves before serving.

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 135 Calories (kcal); 2g Total Fat; (11% calories from fat); 6g
Protein; 29g Carbohydrate; 0mg Cholesterol; 925mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 5305 0 0 0 0

* Exported from MasterCook *

Pasta with Chicken, Tomato and Romano

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Spaghetti, Linguine or Thin Spaghetti -- uncooked
2 ripe tomatoes -- cored
2 teaspoons olive or vegetable oil
1 large onion -- peeled and finely diced
4 large cloves garlic -- peeled and finely chopped
1 pound boneless, skinless chicken breast -- cut into strips
1 teaspoon dried basil
12 medium California ripe olives (12-16 olives) -- coarsely chopped
1 green bell pepper -- seeds and ribs removed, julienned
1 15 1/2-ounce can low-sodium chicken broth
1 cup grated Romano cheese

Prepare pasta according to package directions. While pasta is cooking, cut


the tomatoes in half crosswise and scoop out the seeds with your fingers.
Chop the tomatoes coarsely.

Heat the oil in a large skillet over medium heat. Add the onion and garlic
and cook until the onion is lightly browned and tender, about 6 minutes.
Add the chicken and basil and cook until the chicken is lightly browned,
about 8 minutes. Stir in the olives, green pepper and tomatoes and cook
until the tomatoes begin to give off liquid, about 2 minutes. Add the
chicken broth to the skillet, heat to boiling and boil until half of the
liquid is evaporated, about 4 minutes.

When pasta is done, drain it well and add to sauce mixture. Toss until
pasta is evenly mixed with sauce. Transfer to serving dish, top with
cheese and serve.

Serves 6 to 8

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 374 Calories (kcal); 9g Total Fat; (20% calories from fat); 27g
Protein; 48g Carbohydrate; 49mg Cholesterol; 272mg Sodium
Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 1405 0 986 0 0 9208 0 4281 0 0 0

* Exported from MasterCook *

Pasta with Fresh Tomatoes and Scallops

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish/ Seafood Florida Tomato Committee
Main Dishes Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup plus 2 tablespoons olive oil
1 pound bay scallops -- rinsed and drained
1 tablespoon fennel seeds -- crushed
2 tablespoons shallots -- peeled and chopped
4 cloves garlic -- peeled and minced
3/4 cup chopped Italian parsley
1/2 cup dry white wine
4 large firm, ripe, red tomatoes -- peeled, cored, seeded and
diced
1 cup chicken broth
1 pound thin asparagus -- trimmed and cut into 1 inch pieces
Salt and freshly ground pepper
1 cup finely chopped basil
1 tablespoon salt
1 pound linguine
1/2 cup dry, unflavored bread crumbs -- lightly toasted in the
oven
Heat the 2 tablespoons olive oil in a large saut� pan over high heat until
hot, but not smoking. Add scallops and fennel and cook over high heat for
2 to 3 minutes, stirring constantly, until the scallops are opaque. Remove
from pan and place in large bowl. Set aside.

Add shallots, garlic, 1/2 cup of the parsley and wine to skillet and
reduce to a glaze. Add tomatoes, chicken broth, asparagus, and salt and
pepper to taste. Cook for about 20 minutes on medium heat, stirring
occasionally. Add scallop mixture and basil, stir and keep warm on low
heat.

Bring 5 quarts of salted water to a boil. Add pasta and cook until tender,
(firm to the bite). Drain and toss with scallop mixture, add bread crumbs,
toss again, garnish with remaining 1/4 cup parsley and serve immediately.

Source:
"Florida Tomato Committee"

- - - - - - - - - - - - - - - - - - -

Per serving: 602 Calories (kcal); 21g Total Fat; (32% calories from fat); 27g
Protein; 73g Carbohydrate; 25mg Cholesterol; 1413mg Sodium
Food Exchanges: 4 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 986 2161 3269 4902 0 3771 0 26093 0 2085 0 20028 0 0 196 0

* Exported from MasterCook *

Pasta with Roasted Vegetables

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces Rigatoni, Mostaccioli or other medium
pasta shape -- uncooked
1 pound fresh mixed vegetables, such as: green
beans, red onions, snow peas, asparagus,
carrots, squash, turnips, zucchini, leeks,
fennel, red or green bell peppers,
mushrooms
Salt and pepper -- to taste
1 teaspoon Italian seasoning
2 tablespoons vegetable oil
OR
2 tablespoons olive oil
2 teaspoons balsamic vinegar
2 tablespoons grated Parmesan cheese
1/4 cup chicken broth
Preheat oven to 500�F. Prepare pasta according to package directions.
While pasta is cooking, slice or cut vegetables and place in a shallow
baking pan, arranged in a single layer. Season with salt, pepper and
Italian seasoning, and brush lightly with oil. Roast in a 500�F oven for
about 10 minutes or until vegetables caramelize and brown, leaving any
juice in the baking sheet. Drain and set juices aside. Chop vegetables
into 1-inch pieces.

When pasta is done, drain well. Toss cooked pasta with vegetable juice,
vegetables, vinegar, chicken broth and Parmesan cheese. Serve immediately.

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 358 Calories (kcal); 9g Total Fat; (22% calories from fat); 12g
Protein; 58g Carbohydrate; 2mg Cholesterol; 152mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 323 1566 0 0 2130706543 0 0 0 0 0

* Exported from MasterCook *

Pasta with Salmon Cream Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish/ Seafood National Pasta Association
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces Elbow Macaroni, Medium Shells or other
medium pasta shape -- uncooked
1/4 cup low-sodium chicken broth
1/2 teaspoon all-purpose flour
3 tablespoons non-fat sour cream
1/2 teaspoon dried dill weed
1 6 1/8-ounce can skinless, boneless salmon
1/2 cup frozen peas
1/2 cup diced roasted red peppers -- very coarsely chopped
Freshly ground pepper -- to taste

Prepare pasta according to package directions; drain. In a small mixing


bowl, combine chicken broth and flour. Whisk until flour is dissolved. Add
sour cream and dill and whisk until smooth.

Pour the sauce into a large skillet over medium-low heat. Add the flaked
salmon, peas, red peppers and ground pepper. Warm just until heated
through, stirring once or twice. Add the pasta to the skillet and stir
gently until coated with sauce. Refrigerate and serve chilled.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 300 Calories (kcal); 4g Total Fat; (11% calories from fat); 18g
Protein; 48g Carbohydrate; 25mg Cholesterol; 276mg Sodium
Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 4913 0 0 25082 0 2465 0 20165 0

* Exported from MasterCook *

Pasta with Tomato Meat Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Main Dishes
National Pasta Association Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound your favorite pasta shape -- uncooked
8 ounces lean ground beef
1 medium onion -- chopped
2 cloves garlic -- minced
6 large tomatoes -- peeled, seeded and diced
1/2 teaspoon salt (1/2 to 1 teaspoon)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon sugar
1/4 cup red wine

Prepare pasta according to package directions.

While pasta is cooking, combine beef, onion and garlic in a large skillet;
cook until meat is no longer pink. Set aside. In blender, combine
remaining ingredients; process for 30 seconds. Add tomato mixture to meat;
simmer about 20 minutes.

When pasta is done, drain well. Add the sauce to the pasta and serve.

Serves 4-6

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -
Per serving: 636 Calories (kcal); 14g Total Fat; (20% calories from fat); 27g
Protein; 97g Carbohydrate; 43mg Cholesterol; 341mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 26044 3608 0 0 0 1326 3133 0 0 0

* Exported from MasterCook *

Peach Sauce over Pork Loin

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork
Stash Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 large pork loin chops
8 ounces Peach Sauce

PEACH SAUCE
4 Stash Tea Peach tea bags
1/2 cup boiling water
1 cup corn syrup
1/3 cup brown sugar

To Make Peach Sauce: Place 4 Peach tea bags in a tea cup and pour in 1/2
cup boiling water. Let steep for 4 minutes. Remove tea bags. Set aside. In
a sauce pan combine corn syrup and brown sugar. Mix well. Let simmer 1
minute. Add peach tea concentrate to sauce pan. Bring the sauce to a boil.
Let cool.

Combine Peach sauce and pork chops in a skillet. Cook over low heat until
pork is cooked through. (Approximately 1/2 hour)

Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 506 Calories (kcal); 14g Total Fat; (24% calories from fat); 23g
Protein; 76g Carbohydrate; 75mg Cholesterol; 175mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 5 Other
Carbohydrates

Nutr. Assoc. : 4559 2130706543 0 0 5263 0 0 0

* Exported from MasterCook *

Penne with Artichoke Hearts and Chicken Cream


Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces Mostaccioli, Radiatore or other medium
pasta shape -- uncooked
1 8-ounce can artichoke hearts (about 1 cup) -- drained
1 tablespoon olive oil
OR
1 tablespoon vegetable oil
4 ounces boneless, skinless chicken breasts (about
3/4 cup) -- cut into 1-inch cubes
1/2 cup evaporated skimmed milk
2 tablespoons chopped fresh parsley
1/2 teaspoon Dijon mustard with seeds
Salt and freshly ground pepper -- to taste
2 tablespoons grated Parmesan cheese (optional) -- grated Parmesan
cheese

Prepare pasta according to package directions. While pasta is cooking,


squeeze as much water from the artichoke hearts as possible and cut each
piece in half lengthwise.

Heat the oil in a large skillet over medium heat. Add the chicken and
artichoke hearts. Saut�, stirring frequently, until chicken is golden
brown, about 6 minutes. Add the evaporated skimmed milk, parsley and
mustard to the pan and stir to remove the brown bits from the bottom and
sides of the pan. Heat to boiling and boil until the liquid is reduced in
volume by half.

Drain the pasta and transfer it to the skillet. (If the skillet is not
deep or large enough to hold both the pasta and the sauce, return the
pasta to the cooking pot and add the contents of the skillet to the pot.)
Heat over low heat, stirring, until the pasta is mixed well with the
sauce. Add salt and pepper to taste; toss in Parmesan cheese if desired.
Divide between two serving bowls and serve immediately.

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 637 Calories (kcal); 9g Total Fat; (13% calories from fat); 35g
Protein; 99g Carbohydrate; 35mg Cholesterol; 420mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 323 3025 0 0 2130706543 4943 0 0 504 20071 2130706543

* Exported from MasterCook *


Pepper-Herb Mix

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Burgers/Sandwiches The Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons dried basil leaves
1 tablespoon lemon-pepper
1 tablespoon onion powder
1 1/2 teaspoons rubbed sage

Combine ingredients.

Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 64 Calories (kcal); 1g Total Fat; (8% calories from fat); 3g Protein;
14g Carbohydrate; 0mg Cholesterol; 1027mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 3091 3899 0 3403

* Exported from MasterCook *

Peppered Pork Chops

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 boneless Armour pork loin chops -- 3/4-inch thick
2 teaspoons ground black pepper
1/2 teaspoon thyme
2 teaspoons vegetable oil
2 teaspoons Worcestershire sauce

Coat chops with pepper and thyme. Heat oil in large skillet over
medium-high heat. Add chops, cook to brown one side (2-3 minutes); turn to
brown other side. Remove chops from pan; keep warm. To deglaze skillet,
add Worcestershire sauce to hot pan, stir constantly to remove pan juices
cooked to bottom of skillet. Pour accumulated juices over chops and serve
immediately.

Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 153 Calories (kcal); 7g Total Fat; (45% calories from fat); 19g
Protein; 1g Carbohydrate; 47mg Cholesterol; 64mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : Preparation: Fry


Nutr. Assoc. : 4576 0 0 0 0

* Exported from MasterCook *

Peppered Pork Chops with Peach-Vinegar Glaze

Recipe By :
Serving Size : 2 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 boneless pork chops -- 3/4-inch thick
1 teaspoon seasoned pepper (garlic pepper, lemon
pepper or a pepper blend)
1 teaspoon olive oil
1/4 cup chopped red onion
1/2 jalape�o chile (or to taste) -- seeded and minced
1/4 cup chicken broth
1/4 cup peach jam
1 tablespoon balsamic vinegar
Fresh cilantro -- chopped, as garnish

Rub chops on both sides with seasoned pepper. Heat olive oil in nonstick
skillet over medium-high heat and cook chops to brown on one side; turn
chops and add onion and chile to pan. Continue to cook, stirring
occasionally, until onion is tender, about a minute. Add broth, jam and
vinegar to pan; cover, lower heat and simmer 8-10 minutes. Serve chops
with pan sauce, garnished with chopped cilantro.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 297 Calories (kcal); 12g Total Fat; (36% calories from fat); 20g
Protein; 29g Carbohydrate; 40mg Cholesterol; 727mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1
1/2 Other Carbohydrates

Nutr. Assoc. : 887 1091 0 4712 26360 0 0 0 0


* Exported from MasterCook *

Peppered Pork Roast

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds boneless Armour Trim & Tender Pork Roast
(2 to 4 pounds)
1 teaspoon garlic pepper (1 to 2 teaspoons)
1 teaspoon dried rosemary (1 to 2 teaspoons) -- crushed

Coat roast with seasoning mixture of garlic pepper and rosemary. Place
roast in a shallow pan in a preheated 350 degree F. oven for 45 minutes to
1 1/2 hours, until meat thermometer inserted registers 155 degrees F.
Remove from oven and let stand for 5-10 minutes before slicing to serve.

Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 170 Calories (kcal); 11g Total Fat; (58% calories from fat); 17g
Protein; trace Carbohydrate; 56mg Cholesterol; 51mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4580 619 1286

* Exported from MasterCook *

Pesto Pork and Cabbage

Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds Chef's Prime (boneless pork rib-end roast)
6 outer leaves from a large head of cabbage
2/3 cup purchased pesto
1/3 cup fine dry bread crumbs
2 teaspoons olive oil
1 16-ounce jar marinara or spaghetti sauce

In large kettle or Dutch oven, cook cabbage leaves in boiling water for
about 2 minutes. Drain. Remove heavy vein. On large piece of waxed paper,
arrange cabbage leaves to form a 10 � 10-inch rectangle.

Stir together pesto and bread crumbs. Spoon pesto mixture evenly over
cabbage leaves leaving 1-inch clear on edges. Place roast, rounded side
down, on pesto layer. Bring cabbage and pesto up and around pork roast.
(Cabbage leaves may not cover entire bottom of roast.) Place bottom-side
down on heavy rack in roasting pan. Tuck in ends and sides. Brush with
olive oil. Bake in 400�F oven for 15 minutes. Cover roast with foil.
Continue roasting for about 45 minutes or until internal temperature
reaches 155-160�F. Remove from oven; let stand 10 minutes.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 412 Calories (kcal); 26g Total Fat; (54% calories from fat); 29g
Protein; 20g Carbohydrate; 43mg Cholesterol; 1080mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 1/2
Fat; 0 Other Carbohydrates

NOTES : Tip: The remaining cabbage can be cut in wedges, steamed and
served with meat and sauce....or make into coleslaw using your
favorite recipe.
Nutr. Assoc. : 888 26843 4449 20080 0 5072

* Exported from MasterCook *

Pineapple 'n' Ham Sandwich Roll-ups

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Burgers/Sandwiches The Tortilla Industry Assoc.

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 corn tortillas (about 6-inches)
1 8-ounce package cream cheese with pineapple -- softened
1/4 cup chopped walnuts or pecans
1/8 teaspoon pumpkin pie spice or ground cinnamon
1 6-ounce package thinly sliced ham (about 18 slices)
6 lettuce leaves (6 to 12)

In small bowl, combine cream cheese, nuts and spice. Mix well. For each
roll-up, Briefly cook corn tortilla on both sides in non-stick skillet
(about 1 minute). Do not brown. Cool slightly.

Spread about 1/6 of the cream cheese mixture over tortilla to within 1/2
inch of edge. Lay 3 thin slices of ham, overlapping across center of
tortilla. Top with 1 or 2 lettuce leaves. Roll up and wrap in plastic
wrap.
Source:
"The Tortilla Industry Association"
S(Internet address):
"http://www.tortilla-info.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 258 Calories (kcal); 18g Total Fat; (57% calories from fat); 16g
Protein; 14g Carbohydrate; 52mg Cholesterol; 662mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

NOTES : Can also be made with wheat flour or whole wheat flour tortillas
(about 6 1/2- to 8-inch size. It is not necessary to heat wheat
flour or whole wheat flour tortillas before making roll-ups.
Nutr. Assoc. : 2883 0 20187 4650 3650 810

* Exported from MasterCook *

Pizza Dough

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dough Fleischmann's Yeast
Pizza

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 3/4 cups all-purpose flour (5 3/4 to 6 1/4 cups)
1 1/2 teaspoons salt
1 package Fleischmann's� Rapid Rise Yeast
2 cups water
1/4 cup olive oil or vegetable oil

Combine 2 cups flour, salt and yeast in large bowl. Heat water and olive
oil to 125� to 130�F. Add to dry ingredients; beat 2 minutes at medium
speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at
high speed, scraping bowl occasionally. With spoon, stir in enough
additional flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 4 to 6


minutes. Cover; let rest 10 minutes (20 minutes for Active Dry Yeast).
Shape and bake according to selected recipe.

Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 260 Calories (kcal); 5g Total Fat; (18% calories from fat); 6g
Protein; 46g Carbohydrate; 0mg Cholesterol; 269mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Nutr. Assoc. : 14 0 26366 0 986

* Exported from MasterCook *

Pizza Pasta Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Rotini, Twists or Spirals -- uncooked
3 ounces sliced pepperoni (about 3/4 cup)
4 ounces sliced Provolone cheese (about 1 cup)
12 cherry tomatoes (about 1 1/2 cups) -- halved
1/2 cup grated Parmesan cheese
1/2 cup non-fat Italian salad dressing
1 teaspoon Italian seasoning
1/2 teaspoon minced garlic
1 green bell pepper -- ribs and seeds removed, sliced into
rings
2 1/2 rounds (7-inch) pita bread

Prepare pasta according to package directions. While pasta is cooking, cut


pepperoni slices into fourths and slice the Provolone cheese into
matchstick-size pieces. Place in a large bowl. Add cherry tomatoes,
Parmesan cheese, Italian dressing, Italian seasoning and garlic.

When pasta is done, drain and rinse with cold water. Drain again. Add
pasta to cheese mixture and mix well. Quarter the pita bread rounds and
place around a large platter. Top with pasta salad and garnish with green
pepper rings.

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 538 Calories (kcal); 15g Total Fat; (25% calories from fat); 23g
Protein; 76g Carbohydrate; 29mg Cholesterol; 1002mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 4785 4981 26935 2557 0 4236 0 0 0 4513

* Exported from MasterCook *

Pizza Rustica

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pizza Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 21" long loaf French bread -- split lengthwise
1 pound sweet Italian sausage -- casings removed
1 large green bell pepper -- sliced into strips
3/4 pound Ricotta cheese
1/2 cup shredded Mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon basil
1 14-ounce jar Rag� Pizza Quick Sauce
Green pepper -- sliced into rings

Preheat oven to 375 degrees F. Hollow out bread, leaving 1/2" rim; lightly
toast on both sides. Set aside.

In a medium skillet, thoroughly brown sausage. Add peppers and saut� until
peppers are tender; drain fat.

In a medium bowl, combine cheeses, egg, basil, sausage and peppers.

Top each piece of bread with 1/2 cup sauce. Evenly fill with
sausage-cheese mixture. Top with remaining sauce. Garnish with green
pepper rings. Bake 30-35 minutes or until filling is set.

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 547 Calories (kcal); 29g Total Fat; (54% calories from fat); 21g
Protein; 33g Carbohydrate; 73mg Cholesterol; 1186mg Sodium
Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 593 3775 0 0 0 0 0 455 0

* Exported from MasterCook *

Pizza to Order

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads and Muffins Fleischmann's Yeast
Pizza

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups all-purpose flour (3 to 3 1/2 cups)
1 package rapidrise yeast
1 teaspoon salt
1 cup very warm water (125� to 130�F)
2 tablespoons olive oil -- at room temperature
Toppings (suggestions in directions)

In large bowl, combine 1 1/2 cups flour, undissolved yeast and salt. Stir
very warm water and olive oil into dry ingredients. Stir in enough
remaining flour to make soft dough. On lightly floured surface, knead
until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10
minutes.

On lightly floured surface, divide dough into 8 pieces. Form into smooth
balls (keep pieces covered while shaping each ball to prevent drying).
Roll or pat to 7-inch circles. Place on greased baking sheets. Top each
with selected toppings. Bake at 400�F for 25 minutes or until crust is
golden. Serve warm.
____________________

TOPPINGS:
Use your favorite toppings or select new combinations from the following
suggestions.

Sauces: homemade or prepared pizza, tomato or spaghetti sauce, pesto,


salsa, barbecue sauce, hoisin sauce

Cheeses: Mozzarella, Cheddar, Swiss, Jack, Parmesan, Brie, Feta, Muenster,


blue, Fontina

Meat/Seafood: pepperoni, salami, ham, cooked bacon or sausage, smoked


turkey, roasted chicken, anchovies, clams, shrimp, smoked salmon

Vegetables: tomatoes, red, yellow or green bell peppers, summer squash,


onions, mushrooms, olives, carrots, broccoli, artichoke hearts, jalape�o
peppers

Seasonings: garlic, basil, rosemary, oregano, thyme, fresh parsley or


cilantro, crushed red peppers

Fruit: pineapple, apples, pears

Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 (14-inch) pizza"
T(Baking Time):
"0:25"

- - - - - - - - - - - - - - - - - - -

Per serving: 135 Calories (kcal); 3g Total Fat; (17% calories from fat); 3g
Protein; 24g Carbohydrate; 0mg Cholesterol; 179mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : To make large pizzas: Roll dough to fit greased (14-inch) pizza
pan or (10- � 15-inch) baking pan.

To prevent a soggy pizza, slice raw vegetables thinly and do not


overload your pizza. Or, use lightly saut�ed or cooked, drained
vegetables.

Nutr. Assoc. : 14 26366 0 5472 0 0

* Exported from MasterCook *

Pizza with the Works

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Pizza Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 18.7-ounce canister Rag� Pizza Quick Mix for Homemade Pizza
Crust
1 pound extra-lean ground beef
2 large onions -- sliced
2 small green bell peppers -- chopped
2 3 1/2-ounce cans sliced mushrooms -- drained
2 cups Rag� Pizza Quick Sauce
2 cups shredded Mozzarella cheese

Preheat oven to 425 degrees F. Prepare crust mix according to package


directions, using 16 level scoops of mix and 1 1/3 cups warm water. Let
dough rest.

In a large skillet, thoroughly brown ground beef. Add onions and peppers;
saut� until tender. Drain fat. Add mushrooms, set aside.

Divide dough in half; evenly spread in two greased 14-inch pizza pans. Top
each with 1 cup sauce, half the meat mixture and cheese.

Place pizzas on lowest and center oven racks. Bake 14 minutes. Reverse
position of pans; bake 12 minutes, or until crusts are golden brown.

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
T(Baking Time):
"0:14"

- - - - - - - - - - - - - - - - - - -

Per serving: 332 Calories (kcal); 13g Total Fat; (43% calories from fat); 15g
Protein; 23g Carbohydrate; 43mg Cholesterol; 372mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 4519 3607 0 0 0 455 0

* Exported from MasterCook *


Poached Alaska Cod with Lemon Butter Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds Alaska cod fillets -- thawed if necessary
1 quart water
1/4 cup lemon juice
1 small onion -- sliced
1 bay leaf
4 peppercorn
4 whole cloves
1 teaspoon salt

LEMON BUTTER SAUCE


1/4 cup butter
2 tablespoons lemon juice
Minced parsley

Cut cod into serving-size pieces. Combine water, lemon juice, onion and
seasonings. Bring to boil; simmer 20 minutes. Add cod. (If necessary, add
boiling water to cover cod.) Simmer, covered, 5 to 10 minutes or until cod
flakes easily when tested with a fork. Remove cod to platter. Pour Lemon
Butter Sauce over cod; garnish with parsley.

Lemon Butter Sauce: Melt butter; add lemon juice. Serve warm. Makes about
1/3 cup.

Makes 4 to 6 servings. Recipe may be halved.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 186 Calories (kcal); 9g Total Fat; (44% calories from fat); 21g
Protein; 6g Carbohydrate; 70mg Cholesterol; 511mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 2748 0 0 0 0 0 5563 0 0 0 0 0 0

* Exported from MasterCook *

Poached Alaska Salmon with Sun-Dried Tomato and Ginger Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 6-ounce Alaska salmon fillets (6 to 8 ounces each)
10 sun-dried tomatoes, oil packed -- diced
2 cloves garlic -- chopped
1/2 cup 2% low-fat milk
2 tablespoons dry sherry
1 teaspoon fresh ginger -- grated
2 teaspoons cornstarch
2 green onions -- minced
Salt and pepper -- to taste

Place 3/4 cup water, the garlic and a pinch of pepper into a large
skillet; bring to a boil. Add the Alaska salmon fillets or steaks to the
skillet (in 1 layer); reduce heat to simmer, cover tightly and cook 3
minutes. Turn the fillets/steaks over, cover, and cook until fish flakes
easily when tested with a fork (approximately 4 to 6 minutes, depending on
the thickness of the fish. Remove fillets/steaks from skillet and drain
well. Place on a plate, cover, and hold in a warm place.

Increase the heat on the poaching liquid to high and reduce the liquid by
half, stirring frequently. Reduce heat to simmer, whisk in the milk,
sherry, tomatoes, and ginger. Mix cornstarch with 1/4 cup of water; slowly
pour this mixture into the poaching liquid. While whisking, bring the
poaching liquid to a simmer and cook until thickened. Taste, adding salt
and pepper as needed. Return salmon fillets/ steaks to poaching liquid and
heat through (about 2 minutes). Remove salmon from pan, placing on 4 warm
serving plates.

Top each fillet/steak with tomato ginger sauce, garnish with green onion
and serve.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 817 Calories (kcal); 45g Total Fat; (46% calories from fat); 49g
Protein; 68g Carbohydrate; 91mg Cholesterol; 863mg Sodium
Food Exchanges: 4 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 3404 1448 0 0 0 0 0 3585 0

* Exported from MasterCook *

Pollock Chowder
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Soups/ Stews/ Chowders

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds Alaska pollock fillets -- thawed if necessary
1 cup onion -- chopped
1/2 cup celery -- sliced
1 clove garlic -- minced
1 tablespoon oil
2 14 1/2-ounce cans tomatoes (14 1/2 to 16-ounce cans)
3/4 cup water
1/4 cup dry white wine
OR
1/4 cup water
1/2 teaspoon oregano -- crushed
1/2 teaspoon salt
1/8 teaspoon pepper
Dash bottled hot pepper sauce

Cut Alaska pollock into large chunks.

Saut� onion, celery and garlic in oil. Add tomatoes including liquid,
water, wine and seasonings. Bring to boil; simmer 10 minutes. Add Alaska
pollock; simmer, covered, about 10 minutes or until fish flakes when
tested with a fork.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 167 Calories (kcal); 3g Total Fat; (19% calories from fat); 21g
Protein; 12g Carbohydrate; 81mg Cholesterol; 598mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4536 0 0 0 0 219 0 3186 0 2130706543 0 0 0 3726

* Exported from MasterCook *

Pop-Up Bread

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads and Muffins Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 3/4 cups all-purpose flour (3 3/4 to 4 1/4 cups)
1 package Fleischmann's� Active Dry or Rapid Rise
Yeast
3 tablespoons sugar
1 teaspoon salt
1/2 cup water
1/2 cup milk
2 tablespoons butter or margarine
2 eggs
1 cup (4 ounces) grated Cheddar cheese
(optional)
Vegetable cooking spray
2 1-pound coffee cans with plastic lids -- washed and dried

In large mixing bowl, combine 1 1/2 cups flour, undissolved yeast, sugar
and salt. Heat water, milk and butter until hot to touch (120� to 130�F).
Add to dry ingredients; beat at low speed of electric mixer 2 minutes,
scrapping bowl occasionally. Add eggs and 1/2 cup flour; beat at high
speed 2 minutes. Stir in cheese and enough additional flour to make soft
dough.

On lightly floured surface, knead dough until smooth and elastic, about 5
minutes. Cover dough; let rest 10 to 35 minutes.

Spray coffee cans and lids with vegetable cooking spray. Punch dough down;
divide into 2 equal pieces. Place one piece in each coffee can. Secure
lids on cans. Let rise in warm, draft-free place until dough raises lids
off cans, about 40 to 60 minutes. Remove lids.

Bake at 375�F for 30 minutes or until done. Remove from cans; cool on wire
rack.

Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Loaves"
T(Baking Time):
"0:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 114 Calories (kcal); 3g Total Fat; (26% calories from fat); 4g
Protein; 17g Carbohydrate; 24mg Cholesterol; 136mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 14 26366 0 0 0 0 0 0 4922 0 2130706543

* Exported from MasterCook *

Pop-Up Wreath

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Braids and Wreaths Breads and Muffins
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
1/3 cup wheat germ
1/3 cup instant nonfat dry milk
1 1/2 teaspoons salt
2 packages Fleischmann's� Active Dry or Rapid Rise
Yeast
1 1/3 cups water
1/2 cup plain yogurt
2 tablespoons butter or margarine
Cooking spray
1 egg -- beaten with
1 tablespoon cold water

In large bowl, combine 1 cup flour, wheat germ, dry milk, salt and
undissolved yeast. Heat water, yogurt and butter to 120� to 130�F;
gradually add to dry ingredients. Beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add 1 cup flour; beat at high
speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough
remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 8 to 10


minutes. Spray with cooking spray; cover with plastic wrap; let rest 20
minutes.

Divide dough in half; reserve one half for second wreath.

Remove 1/3 cup from dough half; reserve. Divide remaining dough into 8
equal pieces; shape into balls; arrange in circle, with sides touching, on
baking sheet coated with cooking spray. Press thumb into each ball to make
1-inch diameter indentation. Divide remaining 1/3 cup dough into 8 equal
pieces, shape into balls; press one small ball into indentation in each
large ball. Repeat with remaining dough half. Spray each wreath with
cooking spray; cover loosely with plastic wrap. Refrigerate 2 to 24 hours.

When ready to bake, remove from refrigerator; uncover dough carefully. Let
stand at room temperature 10 minutes; brush with egg mixture. Bake at
375�F for 25 minutes or until done. Remove from baking sheet; cool on wire
racks.

Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Wreaths"
T(Baking Time):
"0:25"

- - - - - - - - - - - - - - - - - - -

Per serving: 113 Calories (kcal); 2g Total Fat; (13% calories from fat); 4g
Protein; 20g Carbohydrate; 11mg Cholesterol; 158mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

NOTES : To Bake Without Refrigeration: Shape dough as directed. Cover; let


rise in warm, draft-free place for 30 minutes or until indentation
remains when finger is pressed lightly near the edge of dough.
Brush with egg mixture; bake as directed.

*To use Rapid Rise Yeast, follow above directions except reduce
first rest to 10 minutes.
Nutr. Assoc. : 14 0 4233 0 26366 0 0 0 5440 0 0

* Exported from MasterCook *

Pork 'n Peppers

Recipe By :
Serving Size : 6 Preparation Time :1:25
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds pork sirloin roast
1 tablespoon vegetable oil
1 cup chopped onion
1 10-ounce jar salad peppers (pepperoncini) -- drained
2 garlic cloves -- minced
2 teaspoons Italian seasoning -- crushed
2 cups beef broth
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 medium sweet red pepper -- 1 1/2" strips
2 tablespoons cornstarch
8 ounces fettuccine or spaghetti -- cooked and drained

In kettle or Dutch oven, brown roast in hot oil on all sides. Drain off
any excess fat. Seed and slice pepperoncini peppers. Add onion, sliced
peppers, garlic, Italian seasoning and 1 cup of the broth to kettle.
Sprinkle with salt and pepper. Cover and simmer 1 hour. Add red pepper
strips; cook 15 minutes more.

Remove meat from kettle. Stir together the remaining 1 cup broth and
cornstarch. Add to pepper mixture in kettle. Cook and stir until thickened
and bubbly. Cook 1 minute more. Slice meat to serve with hot pasta and
pepper sauce.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 441 Calories (kcal); 13g Total Fat; (25% calories from fat); 40g
Protein; 41g Carbohydrate; 97mg Cholesterol; 599mg Sodium
Food Exchanges: 2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 2311 0 0 4439 0 0 0 0 0 0 0 3274

* Exported from MasterCook *

Pork and Apricot Salad

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pork
Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups cooked pork loin -- cut in 1/2-inch cubes
1 16-ounce can unpeeled apricot halves in natural juice
2 cups blanched broccoli flowerettes
1 cup sliced celery
2 teaspoons soy sauce
1/2 teaspoon ground ginger
1 Dash white pepper

Drain apricots, reserving 1/2 cup syrup. Place pork, apricot halves,
broccoli and celery in large bowl. Combine reserved syrup with soy sauce,
ginger and pepper; pour over pork mixture, tossing lightly to coat.

Cover and refrigerate 8 hours or overnight. Serve chilled.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Refridgeration Time):
"8:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 246 Calories (kcal); 10g Total Fat; (37% calories from fat); 21g
Protein; 17g Carbohydrate; 57mg Cholesterol; 253mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 8000 34 2358 0 1396 0 0

* Exported from MasterCook *

Pork and Fettuccine Alfredo Casserole

Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pasta Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless pork chops -- cut into strips
1 teaspoon olive oil
8 ounces dried fettucine or medium noodles
1 16-ounce package frozen broccoli, green beans, pearl
onions, and red pepper
1/4 cup butter
1/4 cup all-purpose flour
2 tablespoons minced fresh basil
1 teaspoon lemon pepper
4 cups milk
1 cup grated Parmesan cheese
OR
1 cup grated Romano cheese

Preheat oven to 350�F. In a large nonstick skillet stir-fry pork strips in


oil until browned, about 4 minutes. Set aside. Cook fettuccine according
to package directions; drain well; set aside.

In a large saucepan melt the butter, stir in flour, basil and lemon
pepper. Add the milk; cook and stir until thickened and bubbly. Remove
from heat and stir in pork, vegetables and 1/2 cup cheese; turn mixture
into 5-quart greased casserole. Sprinkle with remaining cheese; bake
uncovered for 10 minutes longer.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 531 Calories (kcal); 22g Total Fat; (37% calories from fat); 32g
Protein; 51g Carbohydrate; 87mg Cholesterol; 529mg Sodium
Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5782 0 3274 1566 0 0 0 0 0 0 0 2130706543

* Exported from MasterCook *

Pork and Mushroom Chili

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork
The Mushroom Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Tex-Mex Pork and Mushroom Skillet
1 16-ounce can kidney beans -- rinsed and drained
1 cup prepared salsa
1/2 cup corn kernels

Remove pork from the reserved Pork and Mushroom Skillet mixture and cut
into small pieces. In a skillet, combine the pork with the mushroom
mixture. Stir in kidney beans, salsa and corn. Simmer, covered until hot,
about 10 minutes. If desired, serve over pasta and top with shredded
Cheddar cheese.

Source:
"The Mushroom Council"

- - - - - - - - - - - - - - - - - - -

Per serving: 495 Calories (kcal); 14g Total Fat; (24% calories from fat); 36g
Protein; 61g Carbohydrate; 53mg Cholesterol; 2473mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 6 Vegetable; 0 Fruit; 1 1/2
Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 3815 1325 2873

* Exported from MasterCook *

Tex-Mex Pork and Mushroom Skillet

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork
The Mushroom Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 (1.25 ounce) package taco seasoning mix
1 1/2 pounds boneless pork chops (1/2-inch thick) -- quartered
2 tablespoons vegetable oil -- divided
1 pound fresh white mushrooms -- thickly sliced (about 6 cups)
1 1/2 cups chopped onions
1 (28-ounce) can Crushed Tomatoes In Pur�e
1 (4.5 ounce) can chopped green chilies
1/2 teaspoon sugar
Steamed rice

Remove 1 tablespoon taco seasoning; set aside. Place remaining seasoning


in a 1-quart resealable plastic bag. Add several pieces of pork; seal bag
and shake until well coated; remove and set aside. Repeat with remaining
pork. In a large skillet heat oil over medium-high heat. Add half of the
pork; cook, turning frequently, until browned, about 4 minutes. Remove and
repeat with remaining pork. Add mushrooms and onions; cook, stirring
frequently, until mushrooms and onions are tender, about 5 minutes. Stir
in tomatoes, green chilies, sugar and reserved 1 tablespoon taco seasoning
mix; bring to a boil. Return pork to skillet. Reduce heat and simmer,
uncovered, until pork is just tender, about 10 minutes, stirring
occasionally. Serve half of the mixture over steamed rice. Reserve
remaining mixture for use in Pork and Mushroom Chili (see recipe).

Cuisine:
"Tex-Mex"
Source:
"The Mushroom Council"

- - - - - - - - - - - - - - - - - - -

Per serving: 368 Calories (kcal); 14g Total Fat; (31% calories from fat); 29g
Protein; 36g Carbohydrate; 53mg Cholesterol; 1798mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 0 4576 0 3386 0 1505 27203 0 2840

* Exported from MasterCook *

Pork au Jus Sandwiches

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Burgers/Sandwiches Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless pork roast
1 envelope onion soup mix (from a 2.6 ounce box)
16 mushrooms -- thinly sliced
1 teaspoon butter
4 crusty French rolls -- split

Preheat oven to 350�F. Coat pork roast with the soup mix, place in a
shallow pan and roast for 45 minutes, until meat thermometer inserted
registers 155�F. Remove roast from oven and let rest for 5 minutes. Scrape
any pan drippings into a microwave-safe measuring cup; add water to
measure 1/3 cup. Cover and microcook on HIGH for 20-30 seconds, until
boiling.

Place mushrooms in microwave-safe container, top with butter and cover


with plastic wrap. Microcook on HIGH for 45-60 seconds until mushrooms are
tender. Slice roast and place in rolls; spoon over mushrooms and some of
the pan juices.

Serve immediately.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:45"

- - - - - - - - - - - - - - - - - - -

Per serving: 325 Calories (kcal); 11g Total Fat; (29% calories from fat); 29g
Protein; 28g Carbohydrate; 76mg Cholesterol; 1174mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 2311 993 0 0 3327

* Exported from MasterCook *

Pork Chops Creole

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Main Dishes
Pork Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 large green bell pepper -- diced
2 cloves garlic -- minced
2 tablespoons olive oil
8 boneless pork chops -- trimmed
1 28-ounce jar Rag� Hearty Pasta Sauce
1 teaspoon chili powder
1/8 teaspoon cinnamon

In a large skillet, saut� green pepper and garlic in olive oil; remove and
set aside. Thoroughly brown pork chops on both sides; drain fat. Return
peppers to skillet; add sauce and seasonings. Cover and simmer 45 minutes
or until thoroughly cooked.

Cuisine:
"Creole"
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 360 Calories (kcal); 21g Total Fat; (53% calories from fat); 26g
Protein; 15g Carbohydrate; 74mg Cholesterol; 454mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 4563 476 0 0

* Exported from MasterCook *

Pork Chops with Balsamic Vinegar

Recipe By :
Serving Size : 2 Preparation Time :0:20
Categories : Main Dishes Pork
Swift & Company
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 boneless center pork loin chops (1 1/2
inch thick)
1 1/2 teaspoons lemon pepper
1/2 teaspoon vegetable oil
2 tablespoons chicken broth
3 tablespoons balsamic vinegar
2 teaspoons butter

Pat chops dry. Coat with lemon pepper. Heat in oil in heavy skillet over
medium-high heat. Add chops; brown on first side 8 minutes; turn and cook
7 minutes more. Remove chops from pan and keep warm. Add broth and vinegar
to skillet; cook, stirring until syrupy (about 1-2 minutes). Stir in
butter, blend well. Spoon sauce over chops. Serve immediately.

Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 182 Calories (kcal); 10g Total Fat; (51% calories from fat); 20g
Protein; 2g Carbohydrate; 58mg Cholesterol; 381mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4576 0 0 0 0 0

* Exported from MasterCook *

Pork Chops with Corn Stuffing

Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 pork loin rib chops -- 1-1/4 inches thick
1/4 cup finely chopped onion
1 tablespoon butter or margarine
1 cup soft whole wheat bread crumbs
1 8-ounces can kernel corn -- drained
1/8 teaspoon dried thyme leaves -- crushed
1 Dash pepper
2 tablespoons vegetable oil
2 tablespoons water

Cut an opening in each chop from the rib side, widening the pocket,
without cutting through the other side of the chop. Set aside.

Cook onion in butter in a medium saucepan 2-3 minutes. Remove from heat;
stir in crumbs, corn, thyme and pepper. Fill pocket in each chop with an
equal amount of stuffing.

Heat oil in a large skillet; add chops and brown on each side. Pour off
drippings. Add water; cover tightly and cook over low heat 20-30 minutes.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 269 Calories (kcal); 14g Total Fat; (45% calories from fat); 24g
Protein; 13g Carbohydrate; 72mg Cholesterol; 226mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5788 0 0 5029 26006 3159 0 0 0

* Exported from MasterCook *

Pork Cutlet and Pasta Parmesan

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Pork
Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Vegetable cooking spray
3/4 pound pork tenderloin -- * see notes
1/3 cup fine dry bread crumbs
3 tablespoons grated Parmesan cheese -- divided
1 egg -- lightly beaten
OR
egg substitute equivalent
3 cups rotini (8 oz.) -- uncooked
1 27 1/2-ounce jar Rag� Light Pasta Sauce � Tomato and Herb

Heat oven to 425 degrees F; spray baking pan with vegetable cooking spray.
Slice meat into six equal pieces; turn on end. With meat tenderizer, pound
to 1/4-inch thickness.

Stir together bread crumbs and 1 tablespoon Parmesan cheese. Dip meat in
egg on both sides, then crumb mixture.

Place meat in baking pan; bake 10 minutes on each side, or until meat is
done.

Meanwhile, cook pasta according to package directions; drain.

Heat pasta sauce; spoon three-fourths sauce over pasta. Top with pork
cutlets; spoon remaining sauce over pork. Sprinkle with remaining cheese.

servings: 6 (each serving equals one cutlet plus about one cup pasta
mixture)

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
T(Baking Time):
"0:10"

- - - - - - - - - - - - - - - - - - -

Per serving: 321 Calories (kcal); 4g Total Fat; (12% calories from fat); 22g
Protein; 47g Carbohydrate; 70mg Cholesterol; 541mg Sodium
Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

NOTES : * Substitute 3/4-pound boneless pork chops, thinly sliced,


omitting slicing step.
Nutr. Assoc. : 0 1169 20080 0 0 0 2130706543 4785 1508

* Exported from MasterCook *

Pork Goes Nuts

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Boneless pork loin strips
Vegetable oil
Green beans
Peanuts
Stir-fry sauce

Stir-fry pork strips in a little oil with green beans, peanuts and
stir-fry sauce. Serve over hot cooked rice, if desired.

Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein;
0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

NOTES : Preparation: Stir-Fry


Nutr. Assoc. : 4575 0 0 0 0

* Exported from MasterCook *


Pork Pasta Fazool

Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 pound lean ground pork
1 small onion -- diced
1 clove garlic -- minced
1 14 1/2-ounce can chicken broth
1 14 1/2-ounce can Italian-style chopped tomatoes
1 15-ounce can white beans -- drained
1 teaspoon oregano
1/4 teaspoon crushed red pepper
1/2 teaspoon salt
1/2 teaspoon crushed fennel seed
1/2 teaspoon coarsely ground black pepper
1/2 cup small pasta -- like shells or macaroni

In large heavy saucepan brown and crumble ground pork. Stir in onion and
garlic; cook and stir until onion is soft, about 3 minutes. Stir in all
remaining ingredients; bring to a boil, lower heat and simmer for 10-12
minutes, until pasta is tender.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"6 cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 209 Calories (kcal); 7g Total Fat; (32% calories from fat); 12g
Protein; 24g Carbohydrate; 22mg Cholesterol; 715mg Sodium
Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 5830 0 0 0 219 512 0 0 0 3269 20072 848 0

* Exported from MasterCook *

Pork Roast Guadeloupe

Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds boneless pork loin roast
1/2 cup finely chopped onion
1/4 cup water
3 tablespoons lime juice
2 large cloves garlic -- minced
1 tablespoon olive oil
1 teaspoon (1 to 2 teaspoons) finely chopped jalape�o
pepper (1/2 small)
1/2 teaspoon dried thyme -- crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup beef broth
2 teaspoons sugar
1/4 teaspoon dried thyme -- crushed
1 tablespoon cornstarch
2 tablespoons snipped parsley

For marinade, combine onion, water, lime juice, garlic, olive oil,
jalape�o pepper, the 1/2 teaspoon thyme, salt and pepper. Place pork loin
in a plastic bag. Pour marinade over meat. Tie shut; place in bowl.
Refrigerate 4-6 hours.

Remove meat from marinade, reserving marinade. Place loin on rack in


roasting pan.

Roast in 350 degree F. oven for 40-50 minutes or until desired doneness
(155-160 degrees internal temperature for medium). Remove meat from pan;
cover with foil. Let stand 10 minutes.

Meanwhile strain remaining marinade. Deglaze pan with 1/2 cup of the beef
broth; pour into a small saucepan. Add the strained marinade, sugar and
remaining 1/4 teaspoon thyme to saucepan. Combine remaining broth with
cornstarch; add to saucepan. Cook and stir until thickened and bubbly.
Cook and stir 1 minute more. Stir in parsley. Slice meat to serve; serve
with sauce.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:50"

- - - - - - - - - - - - - - - - - - -

Per serving: 181 Calories (kcal); 7g Total Fat; (36% calories from fat); 22g
Protein; 6g Carbohydrate; 51mg Cholesterol; 346mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 26384 0 0 0 0 0 26060 0 0 0 0 0 0 0 3394

* Exported from MasterCook *

Pork Scallops Supreme


Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound pork loin scallops or cutlets
2 tablespoons butter
2 tablespoons diced carrots
2 tablespoons diced celery
2 tablespoons diced onion
1 tablespoon chopped parsley
2 tablespoons all-purpose flour
2 1/2 cups chicken broth
1 egg yolk -- lightly beaten
1/2 cup dry red wine
1 1/2 teaspoons all-purpose flour
1 pound fresh asparagus spears -- cleaned and cooked
1 cooked carrot -- thinly sliced
4 mushrooms -- sliced and saut�ed

Heat 1 tablespoon butter in medium saucepan; add carrots, celery, onion


and parsley. Cook and stir until tender. Stir in 2 tablespoons flour, then
chicken broth. Bring to a boil and simmer 30 minutes. Strain; there should
be 2 cups.

Stir 1 cup broth mixture into the beaten egg yolk, return to heat for a
few seconds. Keep warm.

Melt remaining butter in large fry pan. Saut� pork cutlets until browned;
remove from pan and keep warm.

Add remaining chicken broth to pan; mix a little wine with 1 1/2 teaspoons
flour and add to pan with remaining wine. Cook and stir until mixture
boils and thickens. Return meat to sauce and heat.

To serve, spoon wine sauce over bottom half of 4 plates; spoon egg sauce
over top half.

Arrange pork in center of plates. Garnish with asparagus, carrot and


mushrooms slices.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 319 Calories (kcal); 18g Total Fat; (53% calories from fat); 26g
Protein; 11g Carbohydrate; 109mg Cholesterol; 1210mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 887 0 20023 0 0 0 0 0 0 0 0 2085 0 0


* Exported from MasterCook *

Pork Tenderloin Roasted with Vegetables

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork
The Mushroom Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 tablespoons olive oil -- divided
1 12-ounce pork tenderloin
2 teaspoon plus 2 tablespoons pepper seasoning blend
mix -- divided
8 ounces whole fresh white mushrooms -- halved if large (about 3
cups)
8 ounces new potatoes -- halved or quartered (about 3 cups)
1 sweet red bell pepper -- chunked (about 1 1/2 cups)
1 medium onion -- cut in 8 wedges

Preheat oven to 450�F. Coat a 15 � 12-inch roasting pan with 1 tablespoon


of the oil. Rub pork with 2 teaspoon of the seasoning blend; place in
prepared pan. In a large bowl, toss mushrooms, potatoes, bell pepper and
onion with remaining 2 tablespoons of oil and the seasoning blend; add to
roasting pan in a single layer. Roast, uncovered, stirring vegetables
occasionally, until meat thermometer inserted in the pork registers 160�F
and the vegetables are tender, about 20 minutes. Cut pork into thin
slices. Serve immediately.

YIELD 3-4 portions

Source:
"The Mushroom Council"
Start to Finish Time:
"0:25"

- - - - - - - - - - - - - - - - - - -

Per serving: 269 Calories (kcal); 13g Total Fat; (44% calories from fat); 21g
Protein; 17g Carbohydrate; 55mg Cholesterol; 350mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 27121 6 3386 4219 20182 0

* Exported from MasterCook *

Potato Cucumber and Dill Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes The Idaho Potato Commission
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large Idaho� Potatoes -- unpeeled and thinly sliced
1/4 cup rice wine vinegar
1 1/2 tablespoons Dijon mustard
1/4 cup canola or vegetable oil
1/2 cup chopped fresh dill
OR
1 tablespoon dried whole dillweed
1/2 teaspoon salt
1 large cucumber -- unpeeled and thinly sliced

Place potato slices in a 9-inch square microwave-safe baking dish; cover


with microwaveable plastic wrap and microwave at HIGH 9 to 11 minutes, or
until tender, stirring gently every 3 minutes. Combine vinegar, mustard,
oil, dill and salt in a small jar. Cover tightly and shake vigorously.
Pour vinegar mixture over potatoes. Cover and refrigerate until chilled.
Gently mix in sliced cucumber before serving.

Description:
"Perfect for a picnic - this refreshing salad will not spoil in the
hot summer sun. Leave the vitamin-rich skins on these thinly sliced
spuds for a bit of extra texture and taste."
Source:
"The Idaho Potato Commission"
S(Internet address):
"http://www.famouspotatoes.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 209 Calories (kcal); 14g Total Fat; (58% calories from fat); 3g
Protein; 20g Carbohydrate; 0mg Cholesterol; 345mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 3740 0 0 244 20057 0 2130706543 0 0

* Exported from MasterCook *

Potato Herb Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads and Muffins Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 3/4 cups all-purpose flour (2 3/4 to 3 1/4 cups)
1 package Fleischmann's� Rapid Rise Yeast
1 tablespoon sugar
1 teaspoon salt
1 teaspoon rosemary -- crushed
3/4 cup milk
1/2 cup water
1/2 cup instant potato flakes or buds
2 tablespoons olive oil

In large bowl, combine 1 1/2 cups flour, undissolved yeast, sugar, salt
and rosemary. Heat milk, water, potato flakes and oil until very warm
(120� to 130�F); stir into dry ingredients. Stir in enough remaining flour
to make soft dough. Knead on lightly floured surface until smooth and
elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10
minutes.

Roll dough to 11- � 7-inch rectangle. Beginning at short end, roll up


tightly. Pinch seam and ends to seal. Place, seam side down, in greased 8
1/2- � 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place
until doubled in size, about 20 to 40 minutes. Sprinkle loaf with 1
teaspoon all-purpose flour, if desired.

Bake at 375�F for 25 to 30 minutes or until done. Remove from pan and let
cool on wire rack.

Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"

- - - - - - - - - - - - - - - - - - -

Per serving: 147 Calories (kcal); 3g Total Fat; (19% calories from fat); 4g
Protein; 26g Carbohydrate; 2mg Cholesterol; 188mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 14 26366 0 0 0 0 0 4603 0

* Exported from MasterCook *

Prairie Buzzard- (Turkey) Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : California Egg Commission Main Dishes
Omelets

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup vegetable oil
2 cups onion -- chopped
2 cloves garlic -- minced
1 tablespoon chili powder
1 teaspoon oregano -- ground
1 teaspoon cumin -- ground
1/2 teaspoon crushed red peppers
1/8 teaspoon hot pepper sauce
1 can diced green peppers
1 can peeled whole tomatoes (1 to 2 cans)
2 teaspoons salt
4 cups cooked turkey meat

Heat oil. Add onions and garlic and cook until limp. Add chile powder,
oregano, cumin, red peppers, hot pepper sauce, green peppers, tomatoes and
salt. Simmer 15 minutes. Add cooked turkey meat and simmer 10 more
minutes.

Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
Yield:
"1 1/2 quarts"

- - - - - - - - - - - - - - - - - - -

Per serving: 273 Calories (kcal); 14g Total Fat; (46% calories from fat); 29g
Protein; 7g Carbohydrate; 71mg Cholesterol; 964mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 2614 0 0 3002 0 2613 2470 0 2848

* Exported from MasterCook *

Primavera Pasta Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Salads
Side Dishes The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 tablespoons olive oil
1/2 tablespoon butter or margarine
1 1/2 cups broccoli florets
2 cloves garlic -- minced
2 tomatoes -- seeded and diced
3/4 cup julienne zucchini
1/2 cup julienne carrots
1/4 cup honey
1/4 cup lemon juice
1 1/2 teaspoons grated lemon peel
3/4 teaspoon dried basil -- crushed
3/4 teaspoon dried oregano -- crushed
salt and pepper -- to taste
6 ounces linguine pasta -- cooked
Grated parmesan cheese

Heat oil and butter in a large skillet over medium-high heat; add broccoli
and garlic and stir-fry 2 minutes. Reduce heat to low and add tomatoes,
zucchini, carrot, honey, lemon juice, lemon peel and seasonings. Simmer
about 4 minutes or until vegetables are tender, stirring gently. Toss with
noodles; cool. Sprinkle with parmesan cheese. Serve at room temperature or
chilled.

Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 212 Calories (kcal); 5g Total Fat; (20% calories from fat); 5g
Protein; 39g Carbohydrate; 3mg Cholesterol; 25mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 0 0 2358 0 0 5663 497 0 0 20084 0 0 0 4363 0

* Exported from MasterCook *

Pull-Apart Loaf

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads and Muffins Breakfast/ Brunch
Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 cups all-purpose flour (6 to 6 1/2 cups)
3 tablespoons sugar
2 teaspoons salt
2 packages Fleischmann's� Active Dry or Rapid Rise
Yeast
1 cup evaporated milk
1 cup water
1/4 cup margarine or butter

In large mixer bowl, combine 1 1/2 cups flour, sugar, salt and undissolved
yeast. Heat milk, water and 2 tablespoons margarine to 120� to 130�F.
Gradually add to dry ingredients and beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat at
high speed 2 minutes. With spoon, stir in enough additional flour to make
soft dough. Knead on lightly floured surface until smooth and elastic,
about 8 to 10 minutes.

Divide dough in half. If using Active Dry Yeast, place dough in greased
bowl, turning to grease top. Let rise in warm, draft-free place until
doubled in size, about 1 hour. If using Rapid Rise Yeast, cover kneaded
dough and let rest on floured surface 10 minutes.

Punch dough down. Divide dough in half. Roll each half to 12- � 7-inch
rectangle. Roll up from short end to make loaf. Pinch seam to seal. Cut
crosswise into 8 slices. Melt remaining butter. Brush cut sides of with
melted butter and stack in greased 8 1/2- � 4 1/2- � 2 1/2-inch loaf pan,
reforming loaf. Cover; let rise in warm, draft-free place until doubled in
size, about 1 to 1 1/2 hours.
Bake at 400�F for 30 minutes or until done. Remove from pan; cool on wire
rack.

Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"

- - - - - - - - - - - - - - - - - - -

Per serving: 458 Calories (kcal); 9g Total Fat; (18% calories from fat); 13g
Protein; 80g Carbohydrate; 25mg Cholesterol; 628mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates

NOTES : *try rising in microwave in glass pan

*try flavoring butter with herbs or sprinkling with cheese or


seeds

*dip in cinnamon-sugar after brushing with butter

Whole Wheat Bread: Substitute 1 to 3 cups whole wheat flour for


all-purpose flour.

Nutr. Assoc. : 14 0 0 26366 0 0 2394

* Exported from MasterCook *

Rag� Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds extra-lean ground beef
1 large onion -- chopped
2 cloves garlic -- minced
1 15-ounce can kidney beans -- drained
1 28-ounce jar Rag� Hearty Pasta Sauce
2 tablespoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
Shredded Cheddar cheese

In a large skillet, thoroughly brown beef; drain fat. Add onion and
garlic; saut� lightly. Add beans, sauce and seasonings; simmer 20-30
minutes. Serve sprinkled with cheese.

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 540 Calories (kcal); 21g Total Fat; (35% calories from fat); 36g
Protein; 51g Carbohydrate; 78mg Cholesterol; 500mg Sodium
Food Exchanges: 3 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 3256 0 0 0 474 0 0 0 0

* Exported from MasterCook *

Rain Forest Mist

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Beverages Stash Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
9 1-ounce bags Ruby Mist Iced Tea
1/2 gallon boiling water
1 1/2 gallons cold water
3 quarts cranberry juice
1 46-ounce can Dole Pineapple Juice

Place tea in 1 gallon plastic container. Pour in boiling water and cover.
Let steep for 10 minutes.

Fill dispenser with 1 1/2 gallons cold water, 3 quarts cranberry juice,
and 1 can (46 ounces) of Dole Pineapple Juice. After tea has steeped 10
minutes, remove bags, allowing all liquids to drain from bags. Pour tea
concentrate into container, stir and serve over ice.

Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 130 Calories (kcal); trace Total Fat; (1% calories from fat); 1g
Protein; 32g Carbohydrate; 0mg Cholesterol; 26mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 5262 0 0 0 1128

* Exported from MasterCook *

Raisin Potato Bread


Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads and Muffins Breakfast/ Brunch
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2/3 cup water (70� to 80�F)
1 large egg
1/4 cup butter or margarine (1/2 stick) -- cut up
3/4 teaspoon salt
2 1/4 cups all-purpose flour
1/4 cup sugar
2 tablespoons potato flakes or buds
1 1/2 teaspoons Fleischmann's� Bread Machine Yeast
2 cups raisins or other dried fruit such as
currants or chopped apricots

Measure all ingredients, except raisins, into bread machine pan in the
order suggested by manufacturer.

Process in fruit and nut cycle or basic/white bread cycle; medium/normal


crust color setting, adding raisins as directed by manufacturer. Remove
baked bread from pan; cool on wire rack.

Description:
"The combination of raisins and potato makes this a moist, light bread
with a touch of sweetness. Toast it to enjoy for breakfast as well."
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"

- - - - - - - - - - - - - - - - - - -

Per serving: 217 Calories (kcal); 5g Total Fat; (18% calories from fat); 4g
Protein; 42g Carbohydrate; 26mg Cholesterol; 181mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 1582 0 222 0 0 0 4603 5626 4680

* Exported from MasterCook *

Raspberry Ripple

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Stash Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 ounces Stash Red Delicious
1 shot combined of raspberry and vanilla syrup
Add a touch of cream
Ice

Shake and pour.

Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 511 Calories (kcal); 5g Total Fat; (8% calories from fat); 19g
Protein; 103g Carbohydrate; 0mg Cholesterol; 290mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 5 Other
Carbohydrates

Nutr. Assoc. : 5262 582 0 0

* Exported from MasterCook *

Raspberry-Stuffed Pork Chops

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Dressings/ Stuffings Main Dishes
Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 boneless loin chops -- one-inch thick
4 tablespoons raspberry jam
1/2 cup dried apricots -- sliced
1 teaspoon vegetable oil
4 tablespoons cider vinegar
2 tablespoons honey
4 tablespoons orange juice
1 tablespoon Dijon-style mustard

Cut deep pocket in one side of each chop. Mix together jam and apricots,
divide equally among chops and stuff each pocket with jam mixture. Heat
oil in nonstick fry pan over medium-high heat. Brown chops on one side,
about 2-3 minutes. Turn chops. Combine remaining ingredients and add to
pan. Lower heat, cover and barely simmer 8-10 minutes.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 272 Calories (kcal); 6g Total Fat; (20% calories from fat); 21g
Protein; 34g Carbohydrate; 51mg Cholesterol; 99mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1 1/2
Other Carbohydrates

Nutr. Assoc. : 5782 0 0 0 0 0 0 0

* Exported from MasterCook *

Ratatouille Spaghetti Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces Spaghetti, Linguine, or Thin Spaghetti -- uncooked
1/2 cup skim milk
1/4 cup egg substitute
OR
1 large egg white
2 teaspoons olive oil or vegetable oil
1 large onion -- coarsely chopped
2 cups peeled, diced eggplant
2 small zucchini
OR
2 small yellow squash -- diced
1 red or green bell pepper -- diced
3 cloves garlic -- minced
1 14 1/2-ounce can crushed or stewed tomatoes
3 tablespoons tomato paste
1/4 teaspoon hot red pepper flakes
1/4 cup chopped fresh basil
OR
1 teaspoon dried basil
4 ounces pepperoni slices -- cut into quarters
1/4 cup grated Parmesan cheese
1/4 cup seasoned Italian bread crumbs

Prepare pasta according to package directions; drain. Toss hot pasta with
milk and egg substitute. Coat a 13 � 9-inch baking dish with cooking
spray. Add pasta, pressing into an even layer.

In a large skillet, heat oil over medium-high heat. Add onion, eggplant,
squash, bell pepper and garlic; mix well. Cover; simmer over medium heat
10 minutes or until vegetables are tender-crisp, stirring once. Add
tomatoes, tomato paste and hot red pepper flakes; mix well. Simmer
uncovered 8 minutes, stirring occasionally. Remove from heat; stir in
basil.

Heat oven to 425�F. Spoon vegetable mixture evenly over pasta. Layer
pepperoni on top. Combine cheese and bread crumbs; sprinkle over
vegetables. Bake 15 minutes or until heated through. Let stand 5 minutes
before serving.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 576 Calories (kcal); 14g Total Fat; (20% calories from fat); 23g
Protein; 94g Carbohydrate; 18mg Cholesterol; 694mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 1405 0 0 0 2130706543 986 0 3234 0 0 2130706543 2236 0 5132


0 4714 0 0 2130706543 0 0 4866

* Exported from MasterCook *

Red Beans and Rice

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes The Rice Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Vegetable cooking spray
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 cloves garlic -- minced
1/2 pound fully cooked smoked sausage -- cut into 1/4-inch slices
2 15 ounce cans red beans -- drained and rinsed
1 8 ounce can tomato sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon ground red pepper
1/4 teaspoon hot pepper sauce
3 cups hot cooked rice
Sliced green onions (optional)
Hot pepper sauce (optional)

Heat Dutch oven coated with cooking spray over medium-high heat until hot.
Add onion, celery, bell pepper and garlic; cook 2 to 3 minutes.

Add red beans, sausage, tomato sauce, Worcestershire sauce, red pepper and
pepper sauce. Cook, stirring, 2 to 3 minutes more or until thoroughly
heated. Serve beans over rice. Top with green onions and serve with hot
pepper sauce, if desired.

Cuisine:
"Southern"
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"
- - - - - - - - - - - - - - - - - - -

Per serving: 381 Calories (kcal); 12g Total Fat; (29% calories from fat); 15g
Protein; 53g Carbohydrate; 27mg Cholesterol; 1201mg Sodium
Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 5005 26002 1506 0 0 0 0 2130706543 2130706543

* Exported from MasterCook *

Reuben-Wich

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads and Muffins Burgers/Sandwiches
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 1/4 cups all-purpose flour
1 package Fleischmann's� Rapid Rise Yeast
1 tablespoon sugar
1 teaspoon salt
1 cup water
1 tablespoon butter or margarine
12 ounces thinly sliced corned beef
1 10-ounce can sauerkraut -- drained and squeezed dry to make 1/2 cup
1/4 cup thousand island dressing
4 ounces sliced Swiss cheese
1 egg white -- beaten
Caraway seed

In large bowl, combine 1 1/2 cups flour, undissolved yeast, sugar and
salt. Heat water and butter until very warm (125� to 130�F); stir into dry
ingredients. Stir in enough additional flour to make soft dough. Knead on
light floured surface until smooth and elastic, about 4 minutes.

Line baking sheet with aluminum foil; grease foil and set aside. On
lightly floured surface, roll dough to 14- � 10-inches. Transfer to
prepared baking sheet. Layer with beef, sauerkraut, dressing and cheese.
Make cuts from filling to dough edges at 1-inch intervals along sides of
filling. Alternating sides, fold strips at an angle across filling; cover.
Let rise in warm, draft-free place until light, about 30 minutes.

Brush with egg white; sprinkle with caraway seed. Bake at 400�F for 35 to
40 minutes or until done. Serve warm. Refrigerate leftovers; reheat to
serve. Makes about 12 (1-inch) slices.

Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"12 Slices"
- - - - - - - - - - - - - - - - - - -

Per serving: 269 Calories (kcal); 10g Total Fat; (33% calories from fat); 15g
Protein; 29g Carbohydrate; 37mg Cholesterol; 696mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 26366 0 0 0 0 2901 0 1491 5231 0 0

* Exported from MasterCook *

Reva's Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Monitor Sugar Salads
Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 green onions -- sliced thin
1 16-ounce package cabbage mix
4 ounces sliced almonds
4 tablespoons sunflower seeds (3/4 cup)
2 packages ramen chicken noodle mix

SAUCE
1 cup safflower oil
3 teaspoons soy sauce
1/2 teaspoon salt
1/2 cup Big Chief sugar
1/2 cup raspberry vinegar
2 packages seasoning from ramen noodles packages

Mix cabbage and green onions together and refrigerate.

Spread almonds and seeds in baking dish and bake for 5 minutes at 135
degrees. Turn off oven, break up noodles, put over almonds and seeds.
Leave in turned-off oven for 10 minutes

Mix all sauce ingredients together and refrigerate. Put sauce on just
before serving. Mix cabbage mixture and seeds just before serving.

Description:
"An interesting salad that will not disappoint!"
Source:
"Monitor Sugar"
S(Internet address):
"http://www.monitorsugar.com/"

- - - - - - - - - - - - - - - - - - -
Per serving: 515 Calories (kcal); 40g Total Fat; (68% calories from fat); 7g
Protein; 36g Carbohydrate; 0mg Cholesterol; 697mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 8 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 0 5806 0 1452 357 0 0 0 0 0 27112 0 2130706543 0 0 0 0

* Exported from MasterCook *

Rigatoni and White Beans with Italian Sausage Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ontario White Bean Producers Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 ounces rigatoni pasta -- uncooked
2 tablespoons olive oil
2 tablespoons fresh parsley -- chopped
1 cup white pea beans -- soaked and cooked
OR
1 cup canned white pea beans -- drained and rinsed
1 pound fresh Italian sausage -- meat removed from casing
1 medium onion -- finely chopped
3 cloves garlic -- minced
4 ounces mushrooms (4 to 6 ounces) -- sliced
2 tablespoons chopped fresh oregano
1/2 teaspoon crushed chiles
1 cup beef or chicken stock
1 28-ounce can plum tomatoes -- drained and chopped
1 tablespoon tomato paste
2 tablespoons balsamic vinegar
1/4 cup freshly grated Romano cheese
Salt and pepper -- to taste

Cook pasta according to package directions. Drain and toss with the olive
oil, parsley and beans. Set aside.

In a saucepan or skillet, saut� sausage meat until browned. Drain excess


fat, if necessary, and add onion, garlic, mushrooms and oregano. Saut� for
about 8-10 minutes or until tender.

Add crushed chilies, stock and tomatoes and simmer gently for 10 minutes.
Add tomato paste and balsamic vinegar and continue to simmer until heated
through. Season with salt and pepper. Lightly toss together pasta and
sauce. Sprinkle with Romano cheese.

Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"
- - - - - - - - - - - - - - - - - - -

Per serving: 390 Calories (kcal); 14g Total Fat; (31% calories from fat); 24g
Protein; 43g Carbohydrate; 68mg Cholesterol; 1182mg Sodium
Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates

NOTES : � An excellent source of thiamin, niacin, folate, vitamin B-12,


vitamin E, iron, magnesium and zinc.
� A moderate source of dietary fibre.
____________________

Ontario White Bean Producers


4206 Raney Crescent
London, Ontario N6L 1C3 Canada
Tel: (519) 652-3566
Fax: (519) 652-9607
E-mail: whitepeabeans@wwdc.com
Nutr. Assoc. : 1405 0 0 2130706543 0 27197 5911 0 0 3386 0 2607 342 219 0
0 1281 0

* Exported from MasterCook *

Rio Grande Rice Casserole

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : California Olive Industry Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup California ripe olive wedges
2 10-ounce packages frozen rice and broccoli in cheese sauce*
1/4 cup picante sauce**
1 teaspoon chili powder
2 tablespoon Mozzarella cheese -- grated

Measure ripe olive wedges and reserve. Thaw rice and broccoli in
microwave. Transfer to a 1-quart casserole dish treated with non stick
spray. Add reserved olive wedges, picante sauce and chili powder. Mix
well. Sprinkle with Mozzarella cheese. Bake in preheated 350�F oven for 30
minutes, or until golden brown and bubbly.

Source:
"California Olive Industry"
S(Internet address):
"http://www.calolive.org/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 106 Calories (kcal); 6g Total Fat; (48% calories from fat); 3g
Protein; 11g Carbohydrate; 2mg Cholesterol; 778mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

NOTES : * Green Giant� & trade; Rice & Broccoli In Cheese-Flavored Sauce
** Pace & trade; Mild
Nutr. Assoc. : 2678 1071 1114 0 0

* Exported from MasterCook *

Roast Pork Loin Southwest Style

Recipe By :
Serving Size : 16 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pounds boneless pork loin roast -- trimmed
1 tablespoon olive oil
2 cups tomatoes (about 2 medium) -- chopped and seeded
1 medium onion -- chopped
1/2 cup chopped fresh cilantro
1 tomatillo (about 1/3 cup) -- peeled, chopped (optional)
4 cloves garlic -- minced
1 jalape�o pepper -- chopped, seeded (optional)
1 4-ounce can chopped green chilies -- drained
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/2 teaspoon ground coriander

Heat oil in a large skillet over medium heat. Add tomatoes, onion,
cilantro, tomatillo, garlic, jalape�o pepper and chilies; cook about 2
minutes or until onion is tender, stirring frequently. Add oregano, cumin,
red pepper and coriander; mix well. Refrigerate mixture until thoroughly
chilled.

Heat oven to 325�F. Spray shallow baking pan with nonstick cooking spray.
Using sharp knife, cut 8-10 slits about 1 inch long and 1 inch deep in top
and sides of pork roast. Press heaping teaspoonful of cold vegetable
mixture into each slit; spread remaining mixture over top and sides of
roast. Place in prepared pan. Roast for about 1 1/2 hours, or until meat
thermometer registers 155�F. Let stand 10 minutes before slicing.

Cuisine:
"Southwest"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 172 Calories (kcal); 9g Total Fat; (44% calories from fat); 23g
Protein; 3g Carbohydrate; 35mg Cholesterol; 469mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 888 0 5296 0 0 26516 0 26360 20197 3133 0 0 0

* Exported from MasterCook *

Roast Turkey with Honey Cranberry Relish

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 medium orange
12 ounces fresh whole cranberries
OR
12 ounces frozen whole cranberries
3/4 cup honey
2 pounds sliced roasted turkey breast

Quarter and slice unpeeled orange, removing seeds. Coarsely chop orange
and cranberries. Place in medium saucepan and stir in honey. Bring to a
boil over medium-high heat. Cook 3 to 4 minutes; cool. Serve over turkey.

Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 250 Calories (kcal); 2g Total Fat; (6% calories from fat); 26g
Protein; 34g Carbohydrate; 47mg Cholesterol; 1626mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1
1/2 Other Carbohydrates

Nutr. Assoc. : 0 2928 0 2130706543 0 5359

* Exported from MasterCook *

Roasted Pepper and Sausage Pizza

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Poultry
The Butterball Turkey Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 package Butterball� Turkey Sweet Italian Sausage
1 small yellow bell pepper -- cut into rings
1/2 green bell pepper -- cut into strips
1/2 red bell pepper -- cut into squares
1 small onion -- cut into slices and separated into rings
1 12-inch prebaked pizza crust
3/4 cup pizza sauce (8 oz.)
1 1/2 cups shredded pizza blend cheese -- divided

Heat oven to 475�F. To roast vegetables, spray large baking pan with olive
oil cooking spray. Place peppers and onion in pan and lightly spray with
olive oil. Bake 10 minutes or to desired doneness, stirring once or twice.
While vegetables are roasting, cook and crumble sausage over medium heat
until no longer pink. Reduce oven to 425�F. Place pizza crust on baking
sheet. Spread pizza sauce over crust and top with 1 cup of the cheese. Top
with roasted vegetables, sausage crumbles, and the remaining 1/2 cup
cheese. Bake for 10 to 12 minutes or until cheese melts.

Source:
"The Butterball Turkey Company"
S(Internet address):
"http://www.butterball.com/"
Copyright:
"� 1998 Butterball Turkey Company"

- - - - - - - - - - - - - - - - - - -

Per serving: 363 Calories (kcal); 13g Total Fat; (32% calories from fat); 14g
Protein; 47g Carbohydrate; 27mg Cholesterol; 1152mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 4518 4520 1444

* Exported from MasterCook *

Rosemary Mayonnaise

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Condiments Nat. Pork Producers Council
Spreads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup homemade mayonnaise
1 1/2 teaspoons orange juice concentrate
1 1/2 teaspoons orange zest
1 1/2 teaspoons rosemary -- chopped
2 tablespoons heavy cream
2 tablespoons fresh orange juice

Blend together homemade mayonnaise, orange juice concentrate, orange zest,


chopped rosemary, heavy cream and fresh orange juice. Let stand at least
one hour to let flavors marry. Cover and refrigerate up to 4 days.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"1 1/2 cup"

- - - - - - - - - - - - - - - - - - -

Per serving: 71 Calories (kcal); 8g Total Fat; (97% calories from fat); trace
Protein; trace Carbohydrate; 5mg Cholesterol; 53mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 881 1007 0 0 0 0

* Exported from MasterCook *

Rotisserie Style Chicken

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Lawry's Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pounds whole chicken (4 to 4 1/2 pounds)
2 tablespoons olive oil
1 tablespoon Lawry's Seasoned Salt
1 teaspoon Lawry's Seasoned Pepper

Rinse chicken with cold water; pat dry with paper towels. Rub olive oil
over entire surface of chicken. Generously sprinkle Seasoned Salt and
Seasoned Pepper over outside and inside cavity of chicken. Spray 13 � 9 �
2-inch baking dish* with nonstick vegetable spray; add chicken,
breast-side-up. Roast in 400�F oven until meat is no longer pink and
juices run clear (175�- 180�F at thickest joint), about 60 to 70 minutes.
Let stand 10 minutes before carving.

Description:
"This savory baked chicken can't get any easier or taste any better!"
Source:
"Lawry's"
S(Internet address):
"http://www.lawrys.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 194 Calories (kcal); 10g Total Fat; (49% calories from fat); 23g
Protein; trace Carbohydrate; 69mg Cholesterol; 599mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : *Loosely 'crunch up' some foil in dish around chicken to keep
grease from splattering in oven. Also, elevate chicken on cooling
rack in dish to help brown bottom of chicken.
Nutr. Assoc. : 5829 0 4873 4871
* Exported from MasterCook *

Sage and Rosemary Pork Stew

Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Nat. Pork Producers Council Pork
Soups/ Stews/ Chowders

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds boneless pork shoulder roast -- cut into 3/4" cubes
1 tablespoon oil
2 14 1/2-ounce cans chicken broth
1 cup water
1/2 cup sliced green onions
1 tablespoon minced fresh rosemary
OR
1 teaspoon dried rosemary
1 teaspoon minced fresh sage
OR
1/8 teaspoon dried sage
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups cubed potatoes -- unpeeled new
1/2 pound fresh green beans -- cut up
1/3 cup all-purpose flour
2/3 cup half and half

Heat oil in Dutch oven. Brown pork cubes over medium-high heat. Stir in
chicken broth, water, onions and seasonings. Bring to a boil; reduce heat.
Simmer uncovered for 20 minutes. Stir in potatoes and beans; simmer 15-20
minutes or until tender.

Combine flour and half and half; mix until smooth. Gradually stir into
stew. Cook and stir until thickened.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:45"

- - - - - - - - - - - - - - - - - - -

Per serving: 423 Calories (kcal); 27g Total Fat; (57% calories from fat); 26g
Protein; 19g Carbohydrate; 90mg Cholesterol; 617mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4583 0 0 0 0 2130706543 0 0 2130706543 0 0 0 0 4219 3568 0


0

* Exported from MasterCook *


Salisbury Steak

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef The Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground beef
1/3 cup onion -- finely chopped
1/4 cup saltine crackers -- crumbled
1 egg white -- slightly beaten
2 tablespoons milk
2 tablespoons horseradish
1 12-ounce jar mushroom gravy
2 cups hot mashed potatoes
1 1/2 teaspoons dried dill weed

In serving bowl, combine potato ingredients, 1/2 teaspoon salt and 1/8
teaspoon pepper; keep warm.

In medium bowl, combine ground beef, onion, cracker crumbs, egg white,
milk, horseradish, 1/4 teaspoon salt and 1/8 teaspoon pepper, mixing
lightly but thoroughly. Shape into four oval 1/2 inch thick patties.

Heat large nonstick skillet over medium heat until hot. Place beef patties
in skillet; cook 7 to 8 minutes or until centers are no longer pink,
turning once. Remove from skillet; keep warm.

Add gravy to skillet; heat through. Serve with Salisbury steak and
potatoes.

Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 560 Calories (kcal); 37g Total Fat; (59% calories from fat); 25g
Protein; 32g Carbohydrate; 100mg Cholesterol; 1027mg Sodium
Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 4113 0

* Exported from MasterCook *

Salmon and Cilantro Potato Salad

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 14 3/4-ounce can Alaska salmon -- drained and flaked
1/4 cup fresh cilantro -- chopped
1 teaspoon garlic -- minced
1 1/2 cups nonfat mayonnaise
1/3 cup red onion -- diced
1/3 cup celery -- diced
2 1/2 pounds red potatoes -- cooked and quartered with skin left on
Salt and pepper -- to taste

Place mayonnaise, cilantro, garlic, onion and celery into a large mixing
bowl; combine well. Add Alaska salmon and potatoes; gently mix all
ingredients together to coat. Taste, adding salt and pepper as necessary.

Chill for 1 to 3 hours for best results. Garnish with fresh cilantro and
serve.

Makes 8 - 10 side dish portions.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 180 Calories (kcal); 3g Total Fat; (13% calories from fat); 11g
Protein; 28g Carbohydrate; 23mg Cholesterol; 698mg Sodium
Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 2465 0 0 0 0 0 4716 0

* Exported from MasterCook *

Salmon and Tortellini Salad

Recipe By :Diane Halferty of Tucson, Arizona


Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Pasta Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 14 3/4-ounce can Alaska canned salmon -- drained and flaked
9 ounces fresh cheese-filled tortellini (9 to 10
ounces package)
1 7-ounce jar marinated artichoke hearts -- drained and quartered
1/2 cup pitted kalamata olives -- quartered
1/2 cup sun-dried tomatoes, oil-packed -- chopped
1/2 cup chopped fresh basil
OR
1/2 cup parsley leaves
1/2 cup crumbled Feta cheese
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
2 cloves garlic -- minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra virgin olive oil
1/2 cup coarsely chopped walnuts -- toasted

Cook tortellini according to package directions. Drain; rinse with cold


water and transfer to a large bowl. Add salmon, artichoke hearts, olives,
tomatoes, basil and cheese; toss lightly.

Combine vinegar, mustard, garlic, salt and pepper in a small bowl; beat in
oil with whisk or fork until combined. Add to salmon mixture; toss
lightly. Sprinkle with nuts.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 784 Calories (kcal); 53g Total Fat; (60% calories from fat); 39g
Protein; 39g Carbohydrate; 118mg Cholesterol; 1883mg Sodium
Food Exchanges: 2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 8 1/2 Fat; 0
Other Carbohydrates

NOTES : This recipe was one of six winners of the "LUV SAMN SO MUCH"
recipe contest.
Nutr. Assoc. : 2465 25005 1409 26531 0 26049 0 2130706543 0 0 0 0 0 0 0
20187

* Exported from MasterCook *

Salmon Bake with Pecan Crunch Coating

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons Dijon mustard
2 tablespoons melted butter
4 teaspoons honey
1/4 cup fresh bread crumbs
1/4 cup finely chopped pecans or walnuts
2 teaspoons chopped parsley
4 4-ounce Alaska salmon fillets (4 to 6 ounces each) -- thawed if
necessary
Salt and black pepper
Lemon wedges

Mix together mustard, butter and honey in a small bowl; set aside.

Mix together bread crumbs, pecans and parsley in a small bowl; set aside.

Season each salmon fillet with salt and pepper. Place on a lightly greased
baking sheet or broiling pan. Brush each fillet with mustard-honey
mixture. Pat top of each fillet with bread crumb mixture. Bake at 450 F
for 10 minutes per inch of thickness, measured at thickest part, or until
salmon just flakes when tested with a fork.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
T(Baking Time):
"0:10"

- - - - - - - - - - - - - - - - - - -

Per serving: 267 Calories (kcal); 15g Total Fat; (50% calories from fat); 24g
Protein; 9g Carbohydrate; 75mg Cholesterol; 244mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2
Other Carbohydrates

Serving Ideas : Serve with lemon wedges.

Nutr. Assoc. : 0 0 0 0 20148 0 3404 1326 3904

* Exported from MasterCook *

Salmon Corn Scallop

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Casseroles
Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 7 1/2-ounce can Alaska salmon
1/2 cup chopped onions
1/4 cup chopped green peppers
3 tablespoons margarine
1 1/4 cups crushed water crackers
1 cup milk
1 16-ounce can cream-style corn (16 or 17-ounce can)
2 eggs -- slightly beaten
1 cup shredded sharp Cheddar cheese
1/4 teaspoon black pepper

Drain and flake salmon. Set aside.


Saut� onions and green peppers in 2 tablespoons margarine for 5 - 10
minutes, or until tender. Stir in flaked salmon, 1 cup cracker crumbs,
milk, corn, eggs, cheese and pepper. Turn into an 8 � 8 � 2-inch baking
dish. Melt remaining margarine; toss with remaining cracker crumbs.
Sprinkle over casserole. Bake at 350�F for 30 minutes, or until knife
inserted in center comes out clean.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 487 Calories (kcal); 21g Total Fat; (38% calories from fat); 22g
Protein; 55g Carbohydrate; 107mg Cholesterol; 925mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 2465 2679 20088 0 570 0 2960 3218 0 0

* Exported from MasterCook *

Salmon Creole

Recipe By :Susan & Trudy, Kasilof, Alaska


Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
16 ounces salmon, undrained
1 egg
1 medium onion -- finely diced
1 large green pepper -- finely diced
2 cups cooked tomatoes
1 1/2 cups bread crumbs
3 tablespoons butter
1 tablespoon parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon chili powder
Optional: 1 or 2 cups sharp Cheddar cheese -- shredded

Mix salmon and egg. Add finely diced onion and green pepper, tomatoes,
butter, 1/2 cup bread crumbs, parsley, salt, pepper, and chili powder.
Simmer slowly in sauce pan 10 to 15 minutes.

Turn into buttered casserole or individual dishes. Cover with remaining


bread crumbs and bake in a moderate oven, 375� until crumbs are brown. Top
with cheese.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 454 Calories (kcal); 19g Total Fat; (37% calories from fat); 31g
Protein; 40g Carbohydrate; 132mg Cholesterol; 1532mg Sodium
Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 2465 0 0 0 2470 0 0 0 0 0 0 4908

* Exported from MasterCook *

Salmon Fettuccine

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 7 1/2-ounce can Alaska salmon
2 tablespoons margarine
1/4 cup flour
2 1/2 cups low-fat milk -- heated
2 tablespoons sherry
2 tablespoons sliced green onions
3/4 teaspoon Dijon mustard
3/4 teaspoon dill weed
Black pepper -- to taste
8 ounces fettuccine noodles
1 tablespoon chopped parsley

Drain and flake salmon. Set aside.

Melt margarine in a medium saucepan over medium heat; remove from heat and
whisk in flour. Cook, stirring constantly, for 2-3 minutes. Whisk in milk
and sherry; cook, stirring frequently, for 15 minutes. Stir in flaked
salmon and remaining ingredients except fettuccine and parsley; cook 2-3
more minutes, until heated through.

Meanwhile, cook pasta according to package directions; drain and place on


serving platter. Spoon sauce over pasta and sprinkle with parsley to
serve.

Makes 4 appetizer servings or 2 main dish servings.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 880 Calories (kcal); 23g Total Fat; (24% calories from fat); 48g
Protein; 113g Carbohydrate; 71mg Cholesterol; 912mg Sodium
Food Exchanges: 6 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 2465 0 0 20000 0 0 0 0 0 3274 0

* Exported from MasterCook *

Salmon Garden Fresh Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 14 3/4-ounce can Alaska salmon -- drained and flaked
1 red onion -- sliced thin
3 tomatoes -- seeded and diced
1 1/2 red pepper -- roasted, cored, seeded and chopped
6 cups assorted salad greens
1/2 cup fresh basil -- shredded
1 carrot -- peeled and shredded
1 celery stalk -- chopped
3/4 cup non fat Italian salad dressing
3/4 cup fat free Mozzarella cheese -- shredded
4 tablespoons dijon-style mustard
1 teaspoon balsamic vinegar (up to 2 teaspoons)
Salt and pepper -- to taste

In a large bowl, combine the onion, tomato, red pepper, salad greens,
basil, carrot and celery. Mix well.

In a separate bowl, mix the salad dressing, mustard and vinegar. Add the
dressing mixture and Alaska salmon to the salad greens and combine
thoroughly. Portion evenly onto chilled serving plates, top with cheese
and serve.

Makes 6-8 servings.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -
Per serving: 142 Calories (kcal); 4g Total Fat; (23% calories from fat); 16g
Protein; 12g Carbohydrate; 31mg Cholesterol; 805mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

NOTES : Variation: Can be used as a sandwich filling - try it with warm


pita bread!
Nutr. Assoc. : 2465 0 5296 0 4163 0 0 0 25018 25022 0 2140 0

* Exported from MasterCook *

Salmon Pasta Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Pasta Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 15 1/2-ounce can Alaska salmon
8 ounces fusilli -- cooked, drained and cooled
OR
8 ounces macaroni
1 pint cherry tomatoes -- cut in half
2 cups sliced cucumber
1 cup Mozzarella cheese -- cut into thin strips
1/2 cup chopped parsley
1/4 cup grated Parmesan cheese

LEMON DRESSING
3/4 cup olive oil
1/4 cup lemon juice
2 cloves garlic -- minced
1/2 teaspoon dill weed
1/2 teaspoon grated lemon peel
Black pepper -- to taste

Drain and flake salmon. Toss flaked salmon with remaining ingredients in
large serving bowl. Toss with Lemon Dressing and serve.

Lemon Dressing: Whisk together ingredients until well combined.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 433 Calories (kcal); 28g Total Fat; (58% calories from fat); 19g
Protein; 25g Carbohydrate; 45mg Cholesterol; 418mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 2465 2130706543 0 0 2557 0 0 0 0 0 0 0 0 0 0 20084 0

* Exported from MasterCook *

Salmon Patties

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 15 1/2-ounce can Alaska salmon
3/4 cup dry bread crumbs
1/2 cup thinly sliced green onions
1/4 cup chopped parsley
1 teaspoon dill weed
3 egg whites
2 tablespoons lemon juice
1 tablespoon vegetable oil
Hamburger buns -- optional
Lettuce leaves -- optional
Tomato slices -- optional

Drain and flake salmon, reserving 1/3 cup liquid. Mix together flaked
salmon, bread crumbs, green onions, parsley and dill. Mix in egg whites,
lemon juice and reserved salmon liquid. Form mixture into 4 patties.

Heat oil in non-stick frying pan. Saut� patties over medium heat until
golden brown on both sides. Place salmon patties on hamburger buns;
garnish with lettuce leaves and tomato slices, if desired.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address,):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 283 Calories (kcal); 11g Total Fat; (36% calories from fat); 27g
Protein; 17g Carbohydrate; 60mg Cholesterol; 829mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 2465 0 0 0 0 3231 0 0 713 810 5296

* Exported from MasterCook *

Salmon Potato Cakes


Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 14 3/4-ounce can Alaska salmon
2 1/2 cups prepared mashed potatoes
2 egg whites
1 tablespoon chopped parsley
1/2 cup sliced green onions
Oil for frying
Dry bread crumbs

HORSERADISH-DILL SAUCE
1/2 cup mayonnaise
1/2 cup lowfat plain yogurt
1 tablespoon prepared horseradish
1/4 teaspoon dill weed
Black pepper -- to taste

Drain salmon and break into chunks*. Set aside. Mix together potatoes with
egg whites and parsley until smooth and well combined. Gently fold in
salmon and green onions. Heat oil in a large skillet over medium high
heat. Form mixture into 1/4 cup patties, coat with bread crumbs and fry 2
to 3 minutes on each side, or until golden brown. Serve with
Horseradish-Dill Sauce.

Horseradish-Dill Sauce: Whisk together all ingredients until well


combined.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 480 Calories (kcal); 33g Total Fat; (60% calories from fat); 27g
Protein; 21g Carbohydrate; 72mg Cholesterol; 1106mg Sodium
Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates

NOTES : *The small amount of bones and skin are completely edible and a
source of calcium and omega-3 fatty acids. Simply blend skin and
bones with salmon and other ingredients.
Nutr. Assoc. : 2465 4113 3231 0 0 4267 0 0 0 0 20158 0 0 0

* Exported from MasterCook *

Salmon Shepherd's Pie

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 14 3/4-ounce can Alaska salmon
1 10-ounce package frozen mixed vegetables -- thawed
3/4 teaspoon dill weed
2 cups prepared mashed potatoes
Paprika -- as needed

Drain and flake salmon, reserving 2 tablespoons liquid. Toss flaked salmon
with vegetables, dill weed, and reserved salmon liquid; place in a 1 quart
gratin dish. Spread mashed potatoes over the top. Bake at 400�F, 20 to 25
minutes, until heated through. Sprinkle with paprika before serving.

Makes 3-4 servings.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
T(Baking Time):
"0:25"

- - - - - - - - - - - - - - - - - - -

Per serving: 274 Calories (kcal); 9g Total Fat; (29% calories from fat); 25g
Protein; 23g Carbohydrate; 60mg Cholesterol; 859mg Sodium
Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2465 0 0 4113 0

* Exported from MasterCook *

Salmon-Pesto Focaccia Sandwiches

Recipe By :Edwina Gadsby of Great Falls, Montana


Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Burgers/Sandwiches
Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 14 3/4-ounce can Alaska salmon
1/2 cup prepared pesto
1/2 cup finely chopped sweet or red onion
1/3 cup sun-dried tomatoes, oil-packed -- chopped
3 tablespoons reduced fat mayonnaise
2 teaspoons finely shredded lemon peel
1/4 teaspoon salt
1 (8 inch) round focaccia bread
OR
1 (12 inch) french bread
Romaine lettuce leaves

Place salmon in a medium bowl. Add pesto, onion, tomatoes, mayonnaise,


lemon peel and salt; mix well.

Split bread in half; layer lettuce leaves on bottom half of bread. Top
with salmon mixture and top of bread. Cut into four pieces. Serve
immediately or cover with plastic wrap and refrigerate up to 6 hours
before serving.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 734 Calories (kcal); 29g Total Fat; (36% calories from fat); 37g
Protein; 80g Carbohydrate; 70mg Cholesterol; 1000mg Sodium
Food Exchanges: 5 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates

NOTES : This recipe was one of six winners of the "LUV SAMN SO MUCH"
recipe contest.
Nutr. Assoc. : 2465 4449 2679 0 20122 20084 0 26558 0 2130706543 0

* Exported from MasterCook *

San Antonio Beef Stew

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef The Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless beef top sirloin steak -- cut 3/4" thick
1 tablespoon vegetable oil
1/4 teaspoon salt
1 can ready-to-serve beef broth
3/4 cup picante sauce
2 medium zucchini -- cut lengthwise in half, sliced crosswise 3/4"
thick
1 large red bell pepper -- cut 1-inch pieces
1 1/2 teaspoons ground cumin
2 tablespoons cornstarch -- dissolved in 1/4 cup water

TOPPINGS (OPTIONAL)
Dairy sour cream
Chopped fresh cilantro

Trim fat from beef steak. Cut steak lengthwise in half and then crosswise
into 1/2" thick strips. In Dutch oven, heat oil over medium-high heat
until hot. Add beef (1/2 at a time) and stir fry 2 minutes or until
outside surface is no longer pink. (Do not overcook) Remove from pan;
season with salt. Set aside.

In same pan, combine broth, picante sauce, zucchini, bell pepper and
cumin. Bring to a boil; reduce heat to medium-low. Simmer 10 minutes or
until vegetables are crisp-tender.

Add cornstarch mixture to stew; cook and stir 1 to 2 minutes or until


sauce is thickened and bubbly. Return beef to pan.

Serving Size: 1 1/3 cups

Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Start to Finish Time:
"0:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 322 Calories (kcal); 20g Total Fat; (56% calories from fat); 23g
Protein; 12g Carbohydrate; 72mg Cholesterol; 747mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Serving Ideas : Serve with sour cream and cilantro, if desired.

Nutr. Assoc. : 2226 0 0 26439 0 0 0 0 0 0 0 1394 0

* Exported from MasterCook *

Sandra's Fresh Apple Cake

Recipe By :Sister Mary Michael, St. Louis, Missouri


Serving Size : 16 Preparation Time :0:00
Categories : Cakes Desserts
Stash Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups sugar
3/4 cup margarine
2 eggs
2 1/2 cups flour
1 teaspoon soda
3/4 teaspoon cinnamon
3/4 cup favorite Stash tea
1 cup chopped nuts
3 cups diced apples

Preheat oven to 350 degrees. Grease and flour 13" � 9" � 2" pan.

Cream sugar and margarine. Beat in eggs. Sift dry ingredients together,
add alternately with tea. Fold in apples and nuts. Bake 45 minutes. Glaze
when cool, if desired.

Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
Yield:
"1 loaf"

- - - - - - - - - - - - - - - - - - -

Per serving: 295 Calories (kcal); 14g Total Fat; (42% calories from fat); 4g
Protein; 39g Carbohydrate; 23mg Cholesterol; 187mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 3218 0 81 0 2350 0 2069

* Exported from MasterCook *

Santa Fe Charred Pork Tenderloin Pepper Slivers (With Carpet Bag 'Taters)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : California Egg Commission Eggs
Main Dishes Omelets

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 ounces pork tenderloin -- sliced
1 ounce oil
1 tablespoon Santa Fe seasoning*
2 ounces slivered red peppers
2 ounces slivered green peppers
1 ounce slivered red onion
4 large California Fresh Eggs**
Carpet Bag 'Taters -- (see recipe)

Heat 1 tablespoon oil in skillet until almost smoking. Sprinkle pork


tenderloin slices with Santa Fe seasoning (*I teaspoon garlic powder, 1/2
teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon cumin, 1/2 teaspoon chili
powder). Char in skillet. When pork is cooked, add remaining oil to the
pan and add slivered peppers and onions for a couple of seconds cooking
until just limp. Prepare omelet. Add pork and peppers, fold over and
serve.

Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "

- - - - - - - - - - - - - - - - - - -

Per serving: 1000 Calories (kcal); 43g Total Fat; (38% calories from fat); 45g
Protein; 111g Carbohydrate; 486mg Cholesterol; 758mg Sodium
Food Exchanges: 6 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 7 Fat;
0 Other Carbohydrates

NOTES : Cowboys would head back to the states from time to time to visit
relatives. If they were lucky, they took the Santa Fe and enjoyed
wonderful railroad cooking or "soft grub" for a couple of days!

**If using frozen or liquid whole egg product: 7 ounces.

Nutr. Assoc. : 0 0 2978 4713 3585 4712 3854 0

* Exported from MasterCook *

Carpet Bag 'Taters

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : California Egg Commission Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds red potatoes -- parboiled
2 tablespoons oil
1/2 cup bread crumbs
1/4 cup green onions -- chopped

Dice potatoes. Saut� in oil until lightly brown; add bread crumbs and cook
until well browned. Add green onions and saut� for 2 minutes.

Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "

- - - - - - - - - - - - - - - - - - -

Per serving: 147 Calories (kcal); 4g Total Fat; (23% calories from fat); 3g
Protein; 26g Carbohydrate; 0mg Cholesterol; 65mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0

* Exported from MasterCook *

Saucy Pepper Steak and Pasta

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Main Dishes
Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon olive oil or vegetable oil -- divided
1 pound beef flank steak -- cut in half lengthwise then crosswise
into 1/4 " strips
2 cups green pepper strips
1 cup thinly sliced onion
1 27 1/2-ounce jar Rag� Light Pasta Sauce � Tomato and Herb
No Sugar Added
3/4 cup low-sodium or reduced-sodium beef broth
2 tablespoons Worcestershire sauce
5 cups yolk-free egg noodles (8 oz.) -- uncooked

In large saucepan over medium-high heat, heat 1 teaspoon oil; cook meat,
stirring frequently until done. Remove meat and pan juices; set aside.

In same saucepan, add remaining oil; stir in green pepper and onion; cook
5 minutes or until tender, stirring frequently.

Stir in pasta sauce, broth, Worcestershire sauce and meat with pan juices;
heat to boiling. Reduce heat; simmer 10 minutes.

Meanwhile, cook pasta according to package directions; drain. Toss hot


pasta and sauce.

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 379 Calories (kcal); 11g Total Fat; (26% calories from fat); 25g
Protein; 45g Carbohydrate; 39mg Cholesterol; 521mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 986 2186 3591 20230 1508 4006 0 335

* Exported from MasterCook *

Sausage and Broccoli Rabe Pasta Toss

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Pasta
Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 pound Italian sweet sausage -- casings removed
3 cloves garlic -- minced
1 18 1/4-ounce jar Rag� Pasta Toss Sauce � Herbs and Olive
Oil with Tomatoes and Garlic
12 ounces linguine -- uncooked
4 cups coarsely chopped broccoli rabe -- stems removed
Grated Parmesan cheese
In a large skillet, thoroughly cook sausage, crumbling with a fork. Drain
fat. Add garlic, continue to cook briefly. Add sauce; cook over low heat
about 10 minutes, stirring occasionally.

Meanwhile, cook pasta according to package directions; during last 3


minutes of cooking, add broccoli rabe to pasta cooking water. Drain well.

Spoon sauce mixture over pasta and broccoli rabe; toss to coat well. Serve
with Parmesan cheese.

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 423 Calories (kcal); 19g Total Fat; (40% calories from fat); 17g
Protein; 46g Carbohydrate; 43mg Cholesterol; 432mg Sodium
Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 3775 0 471 0 2358 0

* Exported from MasterCook *

Sausage and Peppers

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Pork
Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 frying peppers -- thinly sliced
2 cloves garlic -- minced
2 tablespoons vegetable oil
1 1/2 pounds sweet Italian sausage -- sliced
1 28-ounce jar Rag� Hearty Pasta Sauce
12 ounces rotelle -- cooked and drained
1/4 cup grated Parmesan cheese
2 cups shredded Mozzarella cheese

In a large skillet, saut� peppers and garlic in oil until peppers are
tender. Remove and set aside. Add sausage; brown thoroughly. Drain fat. In
a large bowl, combine sausage, saut�ed peppers, sauce and rotelle. Spoon
into a 13 � 9-inch baking dish. Bake 40 to 45 minutes, or until heated
through. Sprinkle with Parmesan and Mozzarella cheeses. Bake 5 minutes, or
until cheese melts.

Serves 6-8.

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 694 Calories (kcal); 40g Total Fat; (52% calories from fat); 27g
Protein; 55g Carbohydrate; 92mg Cholesterol; 1184mg Sodium
Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 6 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 2236 0 0 3775 474 320 0 0

* Exported from MasterCook *

Sausage Puff

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast/ Brunch California Egg Commission
Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
large California Fresh Eggs
1 pound sausage -- browned and drained
1 cup baking mix
1 cup shredded Cheddar
OR
1 cup shredded Jack cheese
2 cups milk

Mix all ingredients and place in greased 2 qt. casserole or 6 individual


baking dishes. Cover and refrigerate overnight.

Next day, preheat oven to 350� for casserole, bake 1 hour; for individual
baking dishes bake 30-40 minutes.

Description:
"A simple recipe which can be prepared the night before. Tastes
great!!"
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
T(Baking Time):
"0:40"

- - - - - - - - - - - - - - - - - - -

Per serving: 521 Calories (kcal); 42g Total Fat; (73% calories from fat); 18g
Protein; 17g Carbohydrate; 82mg Cholesterol; 895mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other
Carbohydrates

NOTES : The Napa Inn * Bed and Breakfast * 1137 Warren Street * Napa, CA
94559 * (707) 257-1444
Nutr. Assoc. : 3854 0 2250 4922 0 2130706543 0
* Exported from MasterCook *

Saut�ed Bananas

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fruit Side Dishes
Turbana Corporation

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 firm, green-tipped bananas
2 tablespoons butter or margarine
Tomato wedges -- for garnish

Peel bananas. Halve bananas crosswise, then halve lengthwise. In large


skillet, heat butter so it becomes hot, then reduce heat to low and cook
bananas for 2 minutes or until tender, turning once. Garnish with tomato
wedges.

Yield - 4 to 6 servings (Recipe may be doubled)

Source:
"Turbana Corporation"
S(Internet address):
"http://www.turbana.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 106 Calories (kcal); 4g Total Fat; (32% calories from fat); 1g
Protein; 18g Carbohydrate; 10mg Cholesterol; 40mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 2142 0 219

* Exported from MasterCook *

Saut�ed Broccoli and Red Peppers

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Rag� Side Dishes
Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 bunch broccoli -- cut into florets
2 tablespoons butter or margarine
2 tablespoons olive oil
1 red pepper -- sliced into thin strips
2 cloves garlic -- minced
2 tablespoons pignoli nuts -- toasted
In a large skillet, saut� broccoli in butter and oil 3 to 4 minutes. Add
peppers, garlic and pignoli nuts. Saut� 2 to 3 minutes, or until
vegetables are tender-crisp.

Serves 4 to 6.

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 125 Calories (kcal); 10g Total Fat; (66% calories from fat); 4g
Protein; 7g Carbohydrate; 10mg Cholesterol; 67mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 1122

* Exported from MasterCook *

Savory Beets

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes The National Honey Board
Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons chopped onion
1 tablespoon butter or margarine
3 tablespoons honey
2 tablespoons wine vinegar
Salt -- to taste
1/8 teaspoon ground cloves
1 16-ounce can sliced beets -- drained

Saut� onion in butter in large skillet over medium heat until softened.
Add honey, vinegar, salt and cloves; cook and stir until mixture begins to
boil. Add beets; cook until thoroughly heated.

Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 112 Calories (kcal); 3g Total Fat; (22% calories from fat); 1g
Protein; 22g Carbohydrate; 8mg Cholesterol; 250mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 26713

* Exported from MasterCook *

Savory Bread Sticks

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers/Snacks Breads and Muffins
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 1/2 cups all-purpose flour (5 1/2 to 6 cups)
1/2 cup grated Parmesan cheese
1 1/2 teaspoons salt
1 package Fleischmann's� Active Dry or Rapid Rise
Yeast
1 cup very warm water (120� to 130�F)
1 cup evaporated milk
1/2 cup olive oil
Herbs, seeds, peppers, seasoning blends or
salts

In large bowl, combine 2 1/2 cups flour, cheese, salt and undissolved
yeast. Add water milk and 1/4 cup oil to dry ingredients; beat 2 minutes
at medium speed of electric mixer, scraping bowl occasionally. Beat 2
minutes at high speed. With spoon, stir in enough remaining flour to make
soft dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8


minutes. Place in greased bowl, turning to grease top. Cover; let rise in
warm, draft-free place until doubled in size, about 1 hour. (For Rapid
Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes.
Proceed with recipe.)

Punch dough down. On lightly floured surface, divide dough in half. Roll
each half to 10- � 12-inch rectangle. Cut each into 10 (1-inch) strips.
Holding ends of each strip, twist in opposite directions 6 to 8 times.
Place on greased baking sheets. If desired, coil ends of each twist in
opposite directions. Cover; let rest until risen slightly, about 15
minutes.

Brush bread sticks with remaining oil. Sprinkle with herbs. Bake at 400�F
for 15 to 20 minutes or until done. Remove from baking sheets; cool on
wire racks.

Cuisine:
"Cajun"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"20 Breadsticks"
- - - - - - - - - - - - - - - - - - -

Per serving: 200 Calories (kcal); 7g Total Fat; (33% calories from fat); 5g
Protein; 28g Carbohydrate; 5mg Cholesterol; 212mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates

NOTES : Seasoning Suggestions:

� Italian herb seasoning or fines herbes


� garlic pepper, lemon pepper or onion pepper
� poppy, sesame or celery seeds (or combination)
� grated Parmesan cheese

Custom Combination: Mix your favorite herb with celery salt, onion
salt or hickory smoke salt; combine crushed red pepper with
Parmesan cheese and paprika; create a special blend to complement
an appetizer, salad, or entr�e.

Nutr. Assoc. : 14 0 0 26366 3728 0 0 0 20098

* Exported from MasterCook *

Savory Stuffing

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : BC Turkey Marketing Board Dressings/ Stuffings

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups soft bread crumbs
1/2 teaspoon salt
1/2 teaspoon savory
1/2 teaspoon thyme
1/8 teaspoon pepper
1/3 cup melted butter
1/3 cup onion -- chopped
1/3 cup celery

Combine bread crumbs and seasonings. In small skillet, melt butter. Add
onion and celery. Saut� until onion is transparent. Toss with bread crumb
mixture.

Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 105 Calories (kcal); 7g Total Fat; (57% calories from fat); 2g
Protein; 10g Carbohydrate; 17mg Cholesterol; 270mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Scandinavian-Style Alaska Cod Platter

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds Alaska cod fillets -- thawed if necessary
1/4 cup chopped onion
3 tablespoons butter or margarine -- divided
1/2 cup water
1/4 cup dry white wine
Salt
6 peppercorns
Half and half
2 tablespoons flour
Pepper
Hot cooked new potatoes
Hot cooked peas
Minced parsley

Cut cod into serving-sized pieces. Saut� onion in 1 tablespoon butter


until tender. Add water, wine, 1 teaspoon salt and peppercorns; bring to
boil. Add cod, reduce heat and simmer about 10 minutes or until cod flakes
easily when tested with a fork. Remove cod to platter; keep warm.

Strain poaching liquid; add half-and-half to make 1 1/4 cups. Melt 2


tablespoons butter. Stir in flour; cook 1 minute. Gradually add poaching
liquid mixture. Cook and stir until thickened. Season to taste with salt
and pepper. Arrange potatoes and peas on platter with cod. Pour sauce over
cod; garnish with parsley.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 244 Calories (kcal); 10g Total Fat; (38% calories from fat); 31g
Protein; 4g Carbohydrate; 96mg Cholesterol; 182mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2748 0 0 0 0 0 4437 0 0 0 2130706543 0 0


* Exported from MasterCook *

Sea Parsley�, Garlic and Olive Oil Dressing

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiments Ocean Produce International

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup extra virgin olive oil
1 clove garlic
4 grams Sea Parsley�
Black pepper to taste

Put all the ingredients into a blender and mix until the Sea Parsley� is
finely chopped. This dressing is terrific on salads or served as a sauce
for cooked pasta. You can add other ingredients such as 1 tablespoon of
red or green onions.

Source:
"Ocean Produce International"
S(Internet address):
"http://www.oceanproduce.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 120 Calories (kcal); 14g Total Fat; (99% calories from fat); trace
Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 524 0

* Exported from MasterCook *

Seafood Creole

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish/ Seafood Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon olive oil or vegetable oil
1 cup sliced celery
1 cup coarsely chopped green pepper
1 cup sliced onion
1 clove garlic -- minced
1 27 1/2-ounce jar Rag� Light Pasta Sauce � Chunky Mushroom
3/4 teaspoon dried thyme leaves
Ground cayenne pepper to taste
1/2 pound fresh or frozen cod, flounder, or haddock
fillets -- cut into 1-inch pieces
5 cups yolk free egg noodles (8 oz.) -- uncooked

In large saucepan over medium heat, heat oil; add celery, green pepper,
onion and garlic. Cook 5 minutes or until vegetables are tender.

Stir in pasta sauce, thyme, and cayenne pepper; hear to boiling. Add fish;
reduce heat. Simmer 5 minutes or until fish is done.

Meanwhile, cook pasta according to package directions; drain. Toss hot


pasta and sauce.

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 264 Calories (kcal); 3g Total Fat; (11% calories from fat); 15g
Protein; 44g Carbohydrate; 16mg Cholesterol; 452mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates

NOTES : *If using frozen fish, thaw first.


Nutr. Assoc. : 986 0 20088 0 0 1508 26525 0 2747 335

* Exported from MasterCook *

Seafood Louis

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds Alaska crab, dungeness, king or snow
OR
12 ounces Alaska pink shrimp -- thawed
2 large tomatoes -- cut in wedges
2 hard-cooked eggs -- cut in wedges
1 cucumber -- sliced
1/2 cup ripe olives
Lettuce
Lemon wedges
Louis dressing

Arrange seafood, tomatoes, eggs, cucumber and olives on lettuce-lined


plates; garnish with lemon. Serve with Louis Dressing.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 229 Calories (kcal); 7g Total Fat; (26% calories from fat); 35g
Protein; 6g Carbohydrate; 239mg Cholesterol; 684mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2917 0 2130706543 5296 3236 0 20168 0 3904 902

* Exported from MasterCook *

Seafood Pasta

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fish/ Seafood Pasta
Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound medium shrimp -- peeled and deveined
3 cloves garlic -- minced
1 tablespoon olive oil
1 27 1/2-ounce jar Rag� Light Pasta Sauce
1/8 teaspoon crushed red pepper flakes
1 12-ounce package fettuccine -- cooked and drained
1 tablespoon chopped fresh parsley

In a large skillet, saut� shrimp and garlic in olive oil. Add sauce and
crushed red pepper; heat through. Spoon sauce and shrimp over hot cooked
pasta; sprinkle with parsley.

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 228 Calories (kcal); 12g Total Fat; (46% calories from fat); 19g
Protein; 11g Carbohydrate; 124mg Cholesterol; 861mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 1508 4713 26926 0

* Exported from MasterCook *


Seafood Stuffed Potatoes

Recipe By :Andrea, Cordova, Alaska


Serving Size : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 medium baking potatoes
6 slices bacon -- cut in small pieces
1/3 cup minced onion
1/3 cup milk
1 egg -- beaten
1/4 teaspoon sweet paprika
2 tablespoons butter
1 cup chopped clams (1-6 1/2 ounce can)
buttered bread crumbs

Bake potatoes, remove from oven and split lengthwise into halves. Scoop
out potatoes and mash with milk, egg, paprika, and butter.

Fry bacon until soft, add onion, cook until bacon is crisp. Add clams and
saut� one minute. Fold into mashed potatoes. Refill shells. Top with
buttered bread crumbs. At this point, potatoes can be refrigerated for up
to 3 days, tightly wrapped, or frozen for 1 month. Bake unfrozen at 350
for 25 minutes or frozen at 350� for 45 minutes.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 219 Calories (kcal); 9g Total Fat; (35% calories from fat); 11g
Protein; 25g Carbohydrate; 62mg Cholesterol; 186mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 4600 0 0 0 0 1032 0 2716 196

* Exported from MasterCook *

Sesame Butterfly Chops

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 boneless pork loin chops (about 1 pound) -- butterflied
1 teaspoon sesame oil
2 tablespoons sesame seed
1 teaspoon dry ginger
2 tablespoons soy sauce
1/4 cup dry white wine
1/2 pound fresh mushrooms -- sliced
2 green onions and tops -- sliced
1 teaspoon butter

Heat sesame oil in nonstick pan over medium heat. Add chops and brown,
sprinkling with sesame seed and ginger. When both sides are browned, add
soy sauce and white wine to skillet, add mushrooms and onions; stir gently
to saut�, 1-2 minutes. Remove chops to serving platter. Add butter to pan,
stir constantly to deglaze pan. Pour mushroom-onion sauce over chops to
serve.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 232 Calories (kcal); 11g Total Fat; (46% calories from fat); 24g
Protein; 5g Carbohydrate; 69mg Cholesterol; 567mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 5789 0 1357 631 0 0 0 26402 0

* Exported from MasterCook *

Shells with Beans and Tuna

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fish/ Seafood National Pasta Association
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Medium Shells, Elbow Macaroni, or other
medium pasta shape -- uncooked
1 12 1/4-ounce can chunk light tuna in water -- drained
1 16-ounce can kidney beans
OR
1 16-ounce can pinto beans -- rinsed and drained
1/2 medium red onion -- chopped
1/4 cup chopped Italian or curly parsley
1/4 cup chopped ripe black olives
2 tablespoons red wine vinegar
Salt -- to taste
1/4 teaspoon freshly ground black pepper
2 tablespoons grated Asiago cheese

Prepare pasta according to package directions. While pasta is cooking,


combine tuna, beans, onion, parsley and olives in a mixing bowl. In a
small bowl, whisk together vinegar, salt and pepper. When pasta is done,
drain it well and toss it with the bean mixture. Pour vinaigrette over
pasta and toss well. Spoon cheese over pasta and toss gently. Refrigerate
and serve cold.

Serves 6 to 8

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 325 Calories (kcal); 2g Total Fat; (6% calories from fat); 22g
Protein; 53g Carbohydrate; 15mg Cholesterol; 404mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 4913 26332 26001 0 2130706543 0 2682 160 0 0 0 25000

* Exported from MasterCook *

Shells with Oysters and Spinach

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish/ Seafood National Pasta Association
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces Medium Shells, Elbow Macaroni or other
medium pasta shape -- uncooked
1 tablespoon olive oil
OR
1 tablespoon vegetable oil
3 cloves garlic -- chopped
4 ounces select oysters
OR
12 oysters, shucked, liquid reserved
OR
1 4-ounce can oysters with juice
2 ounces white wine
4 ounces clam juice
2 ounces evaporated skim milk
8 ounces fresh spinach -- washed, hard stems removed
6 fresh basil leaves -- chopped
1/2 cup parsley -- chopped
Salt and white pepper -- to taste

Cook pasta according to package directions. While pasta is cooking, heat


oil in a non-stick pan and saut� garlic carefully to avoid burning. Add
oysters and pour white wine over. Bring to a boil. Add clam juice and
evaporated milk, bring to a boil and cook for 3 more minutes. Add spinach
to pan and cook until wilted.

When pasta is done, drain and combine with oyster and spinach mixture. Add
basil, parsley and salt and pepper to taste. Serve immediately.

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 310 Calories (kcal); 5g Total Fat; (15% calories from fat); 12g
Protein; 51g Carbohydrate; 14mg Cholesterol; 237mg Sodium
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 26044 0 0 2130706543 0 2130706543 0 1019 0 2130706543 0 0 0


0 0 0 0

* Exported from MasterCook *

Shells with Spring Vegetables

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meatless National Pasta Association
Pasta Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Medium Shells, Radiatore, or other medium
shape pasta -- uncooked
2 red bell peppers
6 small plum tomatoes
4 tablespoons unsalted butter -- divided
1 carrot -- finely chopped
1 medium onion -- finely chopped
8 medium (medium to large) shiitake mushrooms
(about 12 ounces) -- stemmed and sliced 1/2-inch thick
OR
12 ounces button mushrooms -- sliced 1/4-inch thick
8 large asparagus stalks -- cut on the diagonal 1/2-inch pieces
3/4 cup low-sodium chicken broth
1 cup thinly sliced fresh basil (loosely packed)
Salt and freshly ground pepper

Cut the red bell peppers in half, cut out the cores and scrape away the
seeds. Cut into 1/4-inch strips.

Core the tomatoes and cut a small "x" in the end opposite the core. Blanch
the tomatoes in a small saucepan of boiling salted water just until the
skins are loosened, about 10 seconds for a round tomato or up to 1 minute
for tough-skinned plum tomatoes. Drain the tomatoes immediately and place
them in a bowl of cold water. When cool, drain the tomatoes and slip off
the skins. Cut the tomatoes in half and scrape out the seeds. Cut the
tomatoes in 1/2-inch cubes.

Prepare pasta according to package directions. While pasta is cooking,


heat 1 tablespoon of the butter in a large saucepan over medium heat. Add
the carrot and onion and cook until softened, about 4 minutes. Add the
tomatoes and cook, stirring occasionally, for 3 minutes. Add the
mushrooms, asparagus, chicken broth, basil and red bell peppers. Stir
well. Add the remaining butter, increase the heat to high and cook,
stirring constantly, until the sauce is boiling and the butter is
completely melted.

Drain pasta and transfer to a serving bowl. Pour vegetable sauce over
pasta and toss lightly. Add salt and pepper to taste and serve
immediately.

Serves 4-6

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 401 Calories (kcal); 10g Total Fat; (21% calories from fat); 13g
Protein; 67g Carbohydrate; 21mg Cholesterol; 24mg Sodium
Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4365 0 0 0 0 0 4196 0 2130706543 2085 0 3332 20071

* Exported from MasterCook *

Shepherd's Pie

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles The Idaho Potato Commission

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 2/3 cups Idaho� instant mashed potato flakes -- divided
1 pound lean ground beef
1/4 cup chopped onion
1/2 cup tomato sauce
3/4 cup skim milk -- divided
1 tablespoon brown sugar
1/8 teaspoon ground allspice
1/2 teaspoon salt
1/8 teaspoon pepper
1 10-ounce package frozen mixed vegetables -- thawed
1 1/4 cups hot water
2 tablespoons margarine
1/4 teaspoon salt
1/2 cup reduced-fat shredded Cheddar cheese (2
ounces)

Combine 1/3 cup potato flakes, beef, onion, tomato sauce, 1/4 cup milk,
brown sugar, allspice, 1/2 teaspoon salt, pepper and thawed vegetables in
a medium bowl, stirring well. Press beef mixture into a 9-inch
microwave-safe pie plate. Cover with wax paper and microwave at HIGH 10 to
11 minutes, or until meat is cooked, rotating a half-turn after 5 minutes.
Let stand, covered, 5 minutes; drain and set aside.

Combine water, remaining 1/2 cup milk, margarine and 1/4 teaspoon salt in
a large glass bowl; stir in remaining 1 1/3 cups potato flakes. Microwave
at HIGH 3 to 4 minutes, or until bubbly. Stir well; let stand 1 minute.

Spread potato mixture over beef mixture, sealing to edge of pie plate.
Sprinkle with cheese; microwave, uncovered, at HIGH 2 to 3 minutes, or
until cheese melts. Serve immediately.

4 to 6 servings

Description:
"Topped with fluffy mashed potatoes, Shepherd's Pie will satisfy even
the most demanding appetite."
Cuisine:
"British"
Source:
"The Idaho Potato Commission"
S(Internet address):
"http://www.famouspotatoes.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 495 Calories (kcal); 27g Total Fat; (48% calories from fat); 31g
Protein; 34g Carbohydrate; 82mg Cholesterol; 895mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 4112 3256 0 0 0 0 0 0 0 0 0 0 0 26495

* Exported from MasterCook *

Shrimp Alfredo

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish/ Seafood Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 medium onion -- chopped
2 cloves garlic -- minced
1 tablespoon butter or margarine
1 14 1/2-ounce jar Rag� Alfredo Classic Pasta Sauce
1/4 cup white wine
1 pound fresh or frozen shrimp -- peeled and deveined
12 ounces linguine -- cooked and drained
2 tablespoons minced fresh basil

In a medium saucepan, lightly saut� onion and garlic in butter. Add


Alfredo sauce and wine; simmer gently until heated through.

Meanwhile, cook shrimp in boiling water just until shrimp turn pink, about
2 minutes. Drain. Spoon sauce over hot pasta; toss to coat well. Spoon
shrimp over pasta.

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 455 Calories (kcal); 16g Total Fat; (32% calories from fat); 26g
Protein; 48g Carbohydrate; 159mg Cholesterol; 501mg Sodium
Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 5839 0 1372 0 0

* Exported from MasterCook *

Simple Salmon Chowder

Recipe By :Tink, Soldotna, Alaska


Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Soups/ Stews/ Chowders

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 tablespoons butter
1 large onion -- diced
1 1/2 cups celery -- diced
4 medium or 3 large potatoes -- diced
2 rounded tablespoons cornstarch
1 12-ounce can evaporated milk
1 1/2 cups cooked salmon (2 small cans or 1 large
can)

Saut� celery and onion in butter until brown. Add potatoes and enough
water to cover. Simmer 20 minutes or until potatoes are done.

Stir cornstarch into about 1 cup water and add to mix. Increase heat to
thicken. Add milk and salmon and serve when hot.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 669 Calories (kcal); 21g Total Fat; (27% calories from fat); 26g
Protein; 93g Carbohydrate; 96mg Cholesterol; 711mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 4600 439 0 2465 0

* Exported from MasterCook *

Skillet Chicken and Vegetables

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Poultry
The Mushroom Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 tablespoons bottled Italian dressing -- divided
1 pound boneless, skinless chicken breasts
1 pound fresh white mushrooms -- sliced (about 6 cups)
2 plum tomatoes -- diced (about 1 cup)
1 large carrot -- cut in matchsticks* (about 1 cup)
3 green onions (scallions) -- sliced (about 1/3 cup)

In a large nonstick skillet, over medium-high heat, heat 1 tablespoon of


the dressing. Add chicken; cook until browned on each side, about 2
minutes; remove and set aside. To same skillet add remaining 2 tablespoons
dressing. Add mushrooms; cook, stirring frequently, until mushrooms begin
to release their liquid, about 4 minutes. Stir in tomatoes, carrot and
reserved chicken. Reduce heat; cover and simmer until juices from chicken
run clear when pierced with a fork, about 10 minutes.

Remove chicken and vegetables to a heated platter; cook sauce in skillet


over high heat to thicken slightly, about 2 minutes; pour over chicken.
Sprinkle with green onions. Serve with steamed rice, if desired.

Source:
"The Mushroom Council"
Start to Finish Time:
"0:25"

- - - - - - - - - - - - - - - - - - -

Per serving: 231 Calories (kcal); 9g Total Fat; (34% calories from fat); 28g
Protein; 10g Carbohydrate; 69mg Cholesterol; 162mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

NOTES : *For carrot matchsticks, cut carrot into thin diagonal slices;
stack 3 or 4 slices and cut in narrow sticks.
Nutr. Assoc. : 758 9208 3386 0 0 3585 0

* Exported from MasterCook *

Slamin' Salmon Baked Seafood Veracruz

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : California Olive Industry Fish/ Seafood
Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups California ripe olive slices
1 14 1/2 ounce can Mexican-style stewed tomatoes*
1 teaspoon lime juice
1/4 cup small capers -- drained
1 tablespoon cilantro -- chopped
6 fresh salmon steaks

Combine ripe olive slices with next four ingredients in bowl. Mix well.
Place salmon steaks on baking pan treated with non stick spray. Top each
steak with 1/2 cup of the olive mixture. Bake in preheated 375�F oven for
20 minutes, or until salmon flakes easily.

Source:
"California Olive Industry"
S(Internet address):
"http://www.calolive.org/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 264 Calories (kcal); 10g Total Fat; (35% calories from fat); 35g
Protein; 7g Carbohydrate; 88mg Cholesterol; 664mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

NOTES : * Del Monte� & trade


Nutr. Assoc. : 2678 351 0 2478 0 4821

* Exported from MasterCook *

Slow-Cooked Apple Butter

Recipe By :Betty Snapp, Snapp's Apple Cart, Stephens City, VA


Serving Size : 0 Preparation Time :0:00
Categories : Condiments Spreads
Virginia Apple Growers Assoc.

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 cups chopped, unpeeled apples
3/4 cup apple cider
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground cloves
Combine apples and cider in slow cooker. Cover and cook on low 8 hours or
until apples are soft.

Pur�e in food sieve or food mill. Return mixture to pot; add sugar and
spices. Cover and cook on low 1 to 2 hours longer. For a thicker apple
butter, uncover, and cook on high until desired consistency, stirring
occasionally.

Store in refrigerator or pour hot apple butter into hot canning jars,
leaving 1/4 inch headspace. Adjust caps for canning. Process in boiling
water bath 10 minutes.

Source:
"Virginia Apple Growers Association"
S(Internet address):
"http://www.vvac.org/vaapples/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 1650 Calories (kcal); 5g Total Fat; (2% calories from fat); 3g
Protein; 425g Carbohydrate; 0mg Cholesterol; 11mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 13 1/2 Fruit; 0 Fat; 13
1/2 Other Carbohydrates

Nutr. Assoc. : 28 0 0 0 0

* Exported from MasterCook *

Smoked Fish Hash

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Fish/ Seafood New Zealand Wasabi Limited

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound potatoes -- cubed
1 ounce butter
1 red onion -- chopped
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
8 ounces smoked fish fillet -- skinned and cubed
2 ounces Cheddar cheese -- grated
1 tablespoon natural yogurt
1 tablespoon "NAMIDA" New Zealand Wasabi Paste - Hot
Dash tabasco sauce

Boil the potatoes for 10 -12 minutes until cooked.

Drain well, and mash roughly.

Melt the butter in a pan. Preferably nonstick.

Fry the onion and herbs for 5 minutes.


Add the smoked fish, and fry for a further 2 - 3 minutes until the fish is
opaque.

Add the mashed potato to the pan with all the remaining ingredients.

Stir until evenly combined.

Spread mixture over the bottom of the pan.

Cook over a medium heat for 6 - 8 minutes until any liquid has evaporated,
and the underside of the hash is browned.

Remove from the heat.

Loosen the sides and bottom of the hash with a spatula.

Place an up-turned plate over the frying pan.

Flip over to invert the hash onto the plate.

Serve immediately.

Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 576 Calories (kcal); 23g Total Fat; (35% calories from fat); 40g
Protein; 53g Carbohydrate; 99mg Cholesterol; 1626mg Sodium
Food Exchanges: 3 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 5010 0 4523 1685 0

* Exported from MasterCook *

Smoked Ruby Trout and Red Bell Pepper Scramble

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breakfast/ Brunch California Egg Commission

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 sweet red bell pepper
6 ounces smoked ruby trout
2 tablespoons green onion -- minced
4 large California Fresh Eggs
3 ounces shredded jack cheese

Char the pepper under broiler and place in plastic bag to steam for 5
minutes. Peel the charred pepper, remove seeds and rib; dice. Chop the
smoked trout into large pieces and saut� for two minutes. Add pepper and
onion; cook for another 1-2 minutes. Add eggs and scramble until firm.
Remove from heat and mix in cheese.

Description:
""A very popular recipe, " says Kelly Robinson."
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "

- - - - - - - - - - - - - - - - - - -

Per serving: 418 Calories (kcal); 24g Total Fat; (52% calories from fat); 43g
Protein; 6g Carbohydrate; 497mg Cholesterol; 1223mg Sodium
Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

NOTES : The Ballard Inn * 2436 Baseline Avenue * Ballard, CA 93463 * (805)
688-7770
Nutr. Assoc. : 26326 5010 0 3854 916

* Exported from MasterCook *

Smoked Turkey Vegetable Soup

Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Main Dishes Poultry
Soups/ Stews/ Chowders The Butterball Turkey Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons vegetable oil
1 large onion -- chopped
2 cups cubed peeled sweet potato
5 cups chicken broth
1/2 teaspoon dried thyme leaves
1 16-ounce can Great Northern beans -- drained
2 cups coarsely chopped cooked Butterball� Smoked
Breast of Turkey
2 cups cut fresh spinach leaves

Heat oil in large saucepan or Dutch oven over medium heat. Add onion and
cook 5 minutes. Add sweet, potato, broth and thyme and bring to a boil.
Reduce heat, cover and simmer 10 minutes or until potato is almost tender.
Stir in beans and turkey; continue heating until hot, about 10 minutes.
Stir in spinach just before serving.

Makes 6 (1-1/2 cup) servings.

Source:
"The Butterball Turkey Company"
S(Internet address):
"http://www.butterball.com/"
Copyright:
"� 1998 Butterball Turkey Company"
Yield:
"9 cups"
T(Cook Time):
"0:25"

- - - - - - - - - - - - - - - - - - -

Per serving: 468 Calories (kcal); 7g Total Fat; (13% calories from fat); 41g
Protein; 61g Carbohydrate; 52mg Cholesterol; 693mg Sodium
Food Exchanges: 4 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

NOTES : By integrating prep time with cook time, this soup can be ready in
about 30 minutes.
Nutr. Assoc. : 0 0 5212 0 1492 0 2849 3407

* Exported from MasterCook *

Smokin' Samn Pizza

Recipe By :Monica Moloney of Orient, Ohio


Serving Size : 12 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Appetizers/Snacks
Fish/ Seafood Pizza

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 14 3/4-ounce can Alaska salmon -- drained and flaked
1 prepared pizza crust or Italian bread
shell (12 inches or 16 ounces)
1 tablespoon olive oil
1 clove garlic -- minced
3 ounces cream cheese -- cut into chunks
1/3 cup very thin slices red onion
2 cups shredded smoked Swiss
OR
2 cups Mozzarella cheese
2 tablespoons chopped fresh dill
1 tablespoon drained bottled capers (optional)

Preheat oven to 400�F.

Place pizza crust on cookie sheet. Combine oil and garlic; brush evenly
over pizza crust. Arrange salmon and cream cheese over pizza; top with red
onion, cheese, dill and, if desired, capers. Bake 12 to 15 minutes or
until edges of crust are crisp and cheese is melted. Cut into wedges.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
T(Baking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -

Per serving: 256 Calories (kcal); 13g Total Fat; (45% calories from fat); 17g
Protein; 18g Carbohydrate; 44mg Cholesterol; 470mg Sodium
Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates

NOTES : This recipe was one of six winners of the "LUV SAMN SO MUCH"
recipe contest.
Nutr. Assoc. : 2465 956 0 0 0 27181 1466 0 2130706543 3362 2478

* Exported from MasterCook *

Smoky Honey-Peppercorn Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Poultry
The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup honey
1 tablespoon ketchup
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon liquid smoke
1/8 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 whole chicken -- rinsed and patted dry (3 to 4 pounds)

Combine all ingredients except chicken in small bowl until well blended.
Place chicken in roasting pan; brush with glaze. Roast at 350�F 1 hour to
1 hour and 15 minutes, brushing with additional glaze every 15 minutes or
until chicken is deep-golden brown and juices run clear.

Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 355 Calories (kcal); 6g Total Fat; (16% calories from fat); 49g
Protein; 24g Carbohydrate; 155mg Cholesterol; 292mg Sodium
Food Exchanges: 0 Grain(Starch); 7 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 20007 3965 0 4714 4765 0

* Exported from MasterCook *

Smoky Pasta and Bean Soup


Recipe By :
Serving Size : 8 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork
Soups/ Stews/ Chowders

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 slices lean smoked bacon -- diced
1 small onion -- finely chopped
1 rib celery -- finely chopped
1 medium carrot -- peeled and grated
2 cloves garlic -- peeled and crushed
1/8 teaspoon crushed hot red pepper
2 cups crushed tomatoes
2 1/2 cups drained canned white beans
6 cups chicken broth
3/4 cup macaroni or other small pasta shape
Freshly grated Parmesan cheese -- optional

In a large deep skillet, saut� bacon until some fat is rendered; add
onion, celery, carrot, garlic and red pepper to skillet and saut� until
vegetables are softened, about 10 minutes. Stir in tomatoes, cook and stir
occasionally for 10 more minutes.

Stir in beans; add broth and bring to a gentle boil. Add macaroni and
continue cooking until pasta is tender, but still firm, about 15 minutes.
Serve immediately with Parmesan cheese if desired; or cover, refrigerate
and reheat gently to serving temperature.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:40"

- - - - - - - - - - - - - - - - - - -

Per serving: 217 Calories (kcal); 4g Total Fat; (16% calories from fat); 14g
Protein; 32g Carbohydrate; 4mg Cholesterol; 741mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 68 0 0 0 0 3002 0 3564 0 848 2130706543

* Exported from MasterCook *

Snow Crab with Diablo Butter

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup butter
1 teaspoon dijon-style mustard
4 6 drops hot pepper sauce
Alaska snow crab clusters -- thawed if necessary

Place butter in microwave-safe bowl. Microwave on high power, 1 minute,


until melted. Stir in mustard and hot pepper sauce to taste.

Place Alaska Snow Crab in single layer in microwave-safe baking dish.


Cover with vented plastic wrap. Microwave on high power 4-5 minutes, until
heated through. Serve with Diablo Butter for dipping.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 204 Calories (kcal); 23g Total Fat; (99% calories from fat); trace
Protein; trace Carbohydrate; 62mg Cholesterol; 265mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 2925

* Exported from MasterCook *

Southern-Style Catfish

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish/ Seafood Lawry's

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds catfish fillets -- cut in 4 pieces
1/2 cup yellow cornmeal
1 tablespoon Lawry's Seasoned Salt
1/4 teaspoon cayenne pepper (1/4 to 1/2 teaspoon)
3/4 cup buttermilk
1/2 cup flour
1/3 cup vegetable oil

In shallow dish, combine cornmeal, Seasoned Salt and cayenne pepper. Dip
fish in buttermilk, shake off excess buttermilk and coat with flour. Dip
again in buttermilk, then coat with seasoned cornmeal. In large heavy
skillet (cast iron is best), heat oil over medium-high heat until hot. Fry
fish about 5 minutes on each side, depending on thickness, or until fish
just begins to flake.

Cuisine:
"Southern"
Source:
"Lawry's"
S(Internet address):
"http://www.lawrys.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 464 Calories (kcal); 24g Total Fat; (47% calories from fat); 33g
Protein; 28g Carbohydrate; 100mg Cholesterol; 1148mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;
0 Other Carbohydrates

NOTES : Coat fish ahead of time; then place on tray and refrigerate until
ready to fry.
Nutr. Assoc. : 2507 0 4873 272 0 0 0

* Exported from MasterCook *

Southwestern Chopped Salad

Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Salads Side Dishes
The Mushroom Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 cups Iceberg lettuce -- chunked
8 ounces fresh white mushrooms -- quartered (about 3 cups)
2 medium-sized tomatoes -- chopped (about 1 1/2 cups)
1 11-ounce can corn kernels -- drained (about 1 1/3 cups)
1 cup Monterey Jack cheese with jalape�o
1/2 cup sliced, pitted black olives
1/2 cup oil and vinegar dressing
1/2 teaspoon chili powder

In a large serving bowl, place lettuce. In a medium bowl, combine


mushrooms, tomatoes, corn, cheese and olives; spoon over lettuce. Combine
dressing and chili powder; pour over salad and toss gently. Serve as a
main or side dish.

YIELD 4-6 portions

Cuisine:
"Southwest"
Source:
"The Mushroom Council"

- - - - - - - - - - - - - - - - - - -

Per serving: 243 Calories (kcal); 18g Total Fat; (62% calories from fat); 8g
Protein; 16g Carbohydrate; 17mg Cholesterol; 213mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 3386 26059 0 916 4971 978 0


* Exported from MasterCook *

Southwestern Marinara Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 strips lean bacon -- chopped
2 medium onions -- finely diced
3 cloves garlic -- minced
1 medium zucchini -- diced
1 28-ounce can peeled tomatoes
1 cup fresh corn kernels
OR
1 cup frozen corn kernels
1 12-ounce jar salsa

Prepare pasta according to package directions; drain.

Cook bacon in a medium, non-reactive (non-aluminum) saucepan over


medium-high heat until it has browned lightly. Pour off any excess fat.
Add onions, garlic and zucchini and saut� over medium heat until soft,
about 8 minutes. Add tomatoes and break up with a fork. Add corn and
salsa. Bring to a simmer and cook slowly for 20 minutes, stirring
occasionally. Toss sauce with cooked pasta and serve.

Description:
"�Enough for one pound of your favorite pasta�"
Cuisine:
"Southwest"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 104 Calories (kcal); 2g Total Fat; (16% calories from fat); 5g
Protein; 20g Carbohydrate; 3mg Cholesterol; 496mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2121 0 0 0 2470 0 0 2130706543 0

* Exported from MasterCook *

Southwestern Roasted Tomato and Poblano Chili Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Florida Tomato Committee Soups/ Stews/ Chowders

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/2 pounds fresh Florida tomatoes
3 large fresh poblano chiles (12 ounces)
2 tablespoons olive oil
1/2 cup thinly sliced onion
1 teaspoon minced garlic
1/2 cup fresh cilantro sprigs -- tied with kitchen string or twine
2 12-ounce cans ready-to-serve vegetable broth
OR
2 12-ounce cans ready-to-serve chicken broth
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
Vegetable oil as needed
3 6-inch corn tortillas -- cut in halves then in 1/2-inch strips

Preheat broiler; oil 2 large shallow baking pans; set aside. Use tomatoes
held at room temperature until fully ripe. Core tomatoes; cut in halves
horizontally. Squeeze gently to release seeds. Place cut side down on one
of the prepared baking pans. Broil about 6 inches from heat until skins
are charred, 3 to 4 minutes.

In the container of an electric blender place charred tomatoes; blend


until smooth, about I minute; set aside.

Quarter poblano chilies; core and seed. Place on remaining prepared baking
pan. Broil about 6 inches from heat until skin is charred, turning once,
about 3 minutes. Place in a plastic bag for 15 minutes to make peeling
easier. Peel peppers; cut in strips; set aside.

In a large saucepan heat olive oil until hot. Add onion, garlic and
cilantro bunch. Cook and stir over low heat until onion is crisp-tender,
about 5 minutes. Cover and cook over very low heat, stirring occasionally,
until very tender, about 15 minutes. Add broth, the reserved pur�ed
tomatoes and poblano strips. Cover and simmer to blend flavors, about 15
minutes. Remove cilantro. Add lime juice, cumin and red pepper. Meanwhile,
in a large skillet heat 1/4 inch vegetable oil until hot. Add tortilla
strips, a few at a time; fry until crisp, about 45 seconds. Drain on paper
towel. Serve soup garnished with tortilla strips and shredded Monterey
Jack cheese, if desired.

Cuisine:
"Southwest"
Source:
"Florida Tomato Committee"

- - - - - - - - - - - - - - - - - - -

Per serving: 197 Calories (kcal); 9g Total Fat; (37% calories from fat); 4g
Protein; 29g Carbohydrate; 0mg Cholesterol; 753mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 3415 4532 0 0 0 0 5846 0 2130706543 0 0 0 0 2883

* Exported from MasterCook *

Spaghetti with Lean Meatballs

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Pasta
Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground turkey
1 egg -- beaten
1/2 cup Italian seasoned bread crumbs
2 tablespoons minced fresh parsley
1/8 teaspoon black pepper
1 tablespoon olive oil
1 27 1/2-ounce jar Rag� Light Pasta Sauce
12 ounces spaghetti -- cooked and drained
Grated Parmesan cheese

In a large bowl, thoroughly combine ground turkey, egg, bread crumbs,


parsley and pepper. Shape into 1 1/2-inch meatballs. In a large skillet,
thoroughly brown meatballs on all sides in olive oil; drain fat. Add
sauce; cover and simmer 30 minutes. Serve sauce and meatballs over hot
spaghetti. Sprinkle with cheese.

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 443 Calories (kcal); 10g Total Fat; (21% calories from fat); 25g
Protein; 61g Carbohydrate; 91mg Cholesterol; 752mg Sodium
Food Exchanges: 4 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 4866 0 0 0 1508 0 0

* Exported from MasterCook *

Spaghetti with Shrimp-Butter Sauce

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup butter or margarine
2 tablespoons lemon juice
2 cloves garlic -- minced
1/4 teaspoon oregano -- crushed
1/8 teaspoon black pepper
1/8 teaspoon bottled hot pepper sauce
8 ounces Alaska pink shrimp (about 1-2/3 cups)
1/3 cup minced parsley
6 ounces spaghetti -- cooked and drained
Grated Parmesan cheese -- optional

In medium skillet, combine butter, lemon juice, garlic, oregano, pepper


and hot pepper sauce. Stir over medium heat until butter is melted.
Continue heating 3 to 4 minutes.

Add shrimp and parsley; heat thoroughly. Spoon over hot spaghetti; toss.
Serve with Parmesan cheese.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 474 Calories (kcal); 22g Total Fat; (42% calories from fat); 24g
Protein; 44g Carbohydrate; 203mg Cholesterol; 391mg Sodium
Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 3726 4812 0 0 0

* Exported from MasterCook *

Spaghetti with Turkey-Black Bean Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Spaghetti or Linguine -- uncooked
2 tablespoons vegetable oil -- divided
12 ounces ground turkey
1 small onion -- peeled and finely diced
1 jalape�o -- cored and thinly sliced
1 tablespoon chili powder
1 teaspoon cumin
2 cloves garlic -- finely chopped
1 16-ounce can black beans -- rinsed and drained
1 15-ounce can crushed tomatoes
2 tablespoons chopped fresh cilantro
2 cups water
Heat the oil in a large, deep skillet over medium heat. Crumble the turkey
into the skillet. Cook, stirring to break up the turkey, until the liquid
is evaporated from the skillet and the turkey begins to brown, about 5
minutes. Add the onion, jalape�o, chili powder, cumin and garlic and cook
until the onion is softened, about 5 minutes. Add the beans, tomatoes,
cilantro and water. Heat to boiling, reduce the heat and simmer, covered,
15 minutes. Add salt and pepper to taste. (The chili can be made up to one
day in advance.)

Prepare pasta according to package directions. Drain the pasta and return
it to the pot. Add the chili and stir over medium heat until the sauce is
simmering and the pasta is coated with sauce. Divide among bowls and serve
immediately.

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 506 Calories (kcal); 12g Total Fat; (20% calories from fat); 25g
Protein; 74g Carbohydrate; 45mg Cholesterol; 401mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 1405 0 694 0 26360 0 0 0 578 0 0 0

* Exported from MasterCook *

Spiced Ham and Cheese Chowder with Fennel and Leeks

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Nat. Pork Producers Council Soups/ Stews/ Chowders

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups fully cooked ham -- cut into 1/2" cubes
1 bulb fennel (about 1 pound)
2 tablespoons butter
1 large leek -- sliced
1 14 1/2-ounce can chicken broth
1/3 cup all-purpose flour
1 cup milk
1 teaspoon grated lemon peel
1/8 teaspoon ground cinnamon
1/8 teaspoon ground black pepper
2 cups shredded sharp Cheddar cheese (8 ounces)
1 12-ounce can beer

Trim fennel bulb; discard root end and save some of the feathery top for
garnish; finely chop and set aside. Quarter the bulb lengthwise; remove
the core; chop (you should have about 1 1/2 cups).
In a large saucepan, melt the butter; add fennel and leeks and saut�,
stirring frequently, for 20 minutes, or until fennel is very tender.
Combine broth and flour; stir into onion mixture. Add milk, lemon peel,
cinnamon and pepper. Cook over medium heat, stirring frequently, for 5
minutes, or until mixture thickens.

Gradually stir in cheese; reduce heat to low; stir until cheese melts.
Stir in ham and beer; heat through. To serve, ladle chowder into soup
bowls. Sprinkle with chopped fennel leaves.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 530 Calories (kcal); 33g Total Fat; (57% calories from fat); 30g
Protein; 24g Carbohydrate; 112mg Cholesterol; 1473mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 2819 26546 0 0 0 0 0 20084 0 0 26017 0

* Exported from MasterCook *

Spiced Turkey, Squash and Apples

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes National Turkey Federation
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds turkey thighs -- skin removed
1 pound cooking apples -- half green, half red, cored and cut into
quarters
1 pound acorn squash -- seeded and cut into 8 wedges
1/4 cup apple juice
3 tablespoons maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

In 13 � 9-inch baking pan, place turkey thighs in one half of pan. Arrange
apple quarters and squash wedges in other half of pan..

In small bowl, combine apple juice, maple syrup, cinnamon and nutmeg; pour
over turkey, apples and squash. Cover pan with foil and bake at 350
degrees F. for 1 hour.

Remove foil and baste with pan juices. Bake uncovered for 15 minutes or
until internal temperature of thighs registers 180�F on a meat
thermometer.
Source:
"National Turkey Federation"
S(Internet address):
"http://www.turkeyfed.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 828 Calories (kcal); 17g Total Fat; (18% calories from fat); 57g
Protein; 109g Carbohydrate; 144mg Cholesterol; 528mg Sodium
Food Exchanges: 6 1/2 Grain(Starch); 7 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 0 2068 0 0 0 0 0

* Exported from MasterCook *

Spicy Apricot Chicken

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Poultry
Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 skinless, split chicken breast
1 tablespoon vegetable oil
1 clove garlic -- minced
1 jar Chicken Tonight Cooking Sauce for Chicken
� Sweet and Sour
1/3 cup apricot preserves
1 tablespoon Dijon mustard
1/2 cup chopped dried apricots
1/4 teaspoon crushed red pepper
Hot cooked rice

In a large skillet, thoroughly brown chicken on all sides in vegetable


oil. Add garlic; saut� lightly. Drain fat.

In a medium bowl, combine sauce with apricot preserves, Dijon mustard,


dried apricots and crushed red pepper. Evenly pour over chicken in
skillet. Simmer, covered, 45 minutes over low heat, or until chicken is
thoroughly cooked. Serve over hot, cooked rice.

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 376 Calories (kcal); 5g Total Fat; (13% calories from fat); 55g
Protein; 24g Carbohydrate; 137mg Cholesterol; 250mg Sodium
Food Exchanges: 1/2 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2
Fat; 1 Other Carbohydrates
Nutr. Assoc. : 2573 0 0 462 0 0 0 0 0

* Exported from MasterCook *

Spicy Chicken Fettuccine

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 ounces Fettuccine -- uncooked
2 tablespoons margarine
12 ounces boneless skinless chicken breasts
6 ounces scallions (about 6) -- trimmed and chopped, (about 1 cup)
2 large ribs celery (about 1 cup) -- chopped
1 medium red bell pepper (about 2/3 cup) -- cored, seeded and
chopped
2 tablespoons flour
1 1/4 cups chicken broth
1 1/2 tablespoons lemon juice
2 teaspoons paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon chicken bouillon powder
1/4 teaspoon cayenne pepper

Prepare pasta according to package directions. While pasta is cooking,


saut� chicken breasts in margarine over medium heat until browned and
cooked through, about 4 minutes.

Remove the chicken from pan, cut in half and chill. Add flour to pan; stir
until a roux forms.

Add green onions, celery and peppers to saut� pan. Saut� until crisp
tender. Stir in remaining ingredients. Heat until sauce begins to simmer.

When pasta is done, drain well. Toss pasta with sauce; top with chicken.

Serves 5-6

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 347 Calories (kcal); 6g Total Fat; (15% calories from fat); 23g
Protein; 50g Carbohydrate; 33mg Cholesterol; 263mg Sodium
Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 3274 0 0 4845 2516 4713 0 0 0 0 0 0 0 0 322 0

* Exported from MasterCook *

Spicy Hominy Stew

Recipe By :
Serving Size : 12 Preparation Time :0:15
Categories : Nat. Pork Producers Council Soups/ Stews/ Chowders

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds lean boneless pork loin -- cut into 1/2" cubes
1 teaspoon vegetable oil
2 cloves garlic -- minced
1 large onion -- diced
2 15-ounce cans hominy -- drained
2 16-ounce cans navy beans -- drained
1 10-ounce can tomatoes and chiles
3 4-ounce cans diced green chiles -- drained
1 tablespoon ground cumin
1 tablespoon ground black pepper
2 tablespoons chili powder
2 teaspoons dried oregano
Salt -- to taste
Chopped cilantro -- to garnish

In a large Dutch oven or deep skillet with lid, brown pork cubes, onion
and garlic in oil over medium-high heat. Add remaining ingredients except
salt and parsley; cover and simmer one hour. Taste and adjust seasonings
for salt. Serve hot garnished with cilantro. This stew reheats well; cover
and refrigerate for up to three days; freeze for longer storage.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 252 Calories (kcal); 5g Total Fat; (17% calories from fat); 21g
Protein; 31g Carbohydrate; 34mg Cholesterol; 662mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 26384 0 0 0 3702 4215 5304 0 0 0 0 0 0 0

* Exported from MasterCook *

Spicy Linguine, Beef and Broccoli


Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef National Pasta Association
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Linguine, Spaghetti or Thin Spaghetti -- uncooked
1 pound flank steak -- cut into very thin strips
1 beef bouillon cube
1 cup hot water
2 teaspoons vegetable oil
1 bunch broccoli florets (about 4 to 5 cups)
2 cups low-sodium tomato sauce
15 cherry tomatoes -- cut in half

MARINADE
1/2 cup red wine vinegar
1/2 teaspoon hot red pepper flakes
1/4 cup brown sugar
1/4 teaspoon cayenne pepper
3 cloves garlic -- minced

Prepare pasta according to package directions. While pasta is cooking,


stir together marinade ingredients in a large, shallow dish. Add beef
strips to the marinade.

Dissolve bouillon cube in 1 cup hot water. In a large skillet, warm the
oil over high heat until it begins to smoke. Drain the beef thoroughly,
reserving the marinade. Add beef to skillet and saut� until nicely
browned, about 3 minutes. Remove beef with a slotted spoon. .

Reduce heat under skillet to medium and add broccoli and marinade. Saut�
until broccoli is tender, about 6 minutes. Add tomato sauce, dissolved
bouillon and flank steak to skillet.

When pasta is done, drain it well and transfer to serving dish. Spoon
steak sauce over top and garnish with cherry tomatoes. Serve immediately.

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 482 Calories (kcal); 11g Total Fat; (20% calories from fat); 26g
Protein; 70g Carbohydrate; 39mg Cholesterol; 176mg Sodium
Food Exchanges: 4 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 1405 0 116 0 0 2358 4031 0 0 0 4714 0 0 0

* Exported from MasterCook *


Spicy Red Pepper Clam Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fish/ Seafood Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons olive oil
3 cloves garlic -- minced
1 tablespoon dried basil
1 28-ounce jar Rag� Hearty Pasta Sauce � Spicy Red Pepper
4 6 1/2-ounce cans chopped clams -- drain and reserve 1 1/2 cups liquid
1/2 cup dry white wine
1 16-ounce package linguine -- cooked and drained
Fresh lemon zest (optional)

In a medium saucepan, lightly saut� garlic and basil in olive oil. Add
sauce, reserved clam liquid and white wine. Simmer over medium heat 15
minutes; during the last 3 minutes of cooking, add clams. Spoon sauce over
hot pasta; garnish with lemon zest, if desired.

Serves 6-8.

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 474 Calories (kcal); 7g Total Fat; (14% calories from fat); 32g
Protein; 64g Carbohydrate; 62mg Cholesterol; 501mg Sodium
Food Exchanges: 4 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 0 474 2450 0 0 0

* Exported from MasterCook *

Spicy Seasoning Mix

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beef The Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 tablespoons chili powder
2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
3/4 teaspoon dried oregano leaves
1/2 teaspoon ground red pepper
Combine all ingredients. Cover and store in airtight container. Shake
before using to blend.

Cuisine:
"Tex-Mex"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 103 Calories (kcal); 5g Total Fat; (32% calories from fat); 4g
Protein; 18g Carbohydrate; 0mg Cholesterol; 235mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 3133 0

* Exported from MasterCook *

Spicy Shrimp with Fusilli

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish/ Seafood Pasta
Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound medium shrimp -- peeled and deveined
2 tablespoons olive oil
1 27 1/2-ounce jar Rag� Light Pasta Sauce
Tabasco sauce -- to taste
12 ounces fusilli -- cooked and drained
1 tablespoon chopped fresh parsley

In a large skillet, lightly saut� shrimp in olive oil. Add sauce and
Tabasco sauce. Simmer covered, until shrimp are cooked. Spoon sauce over
hot cooked pasta; toss to coat well. Top pasta with shrimp; sprinkle with
parsley.

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

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Per serving: 382 Calories (kcal); 7g Total Fat; (15% calories from fat); 25g
Protein; 54g Carbohydrate; 115mg Cholesterol; 518mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 1508 0 0 0


* Exported from MasterCook *

Spinach Salad with Cherries

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cherry Marketing Institute Salads
Side Dishes

Amount Measure Ingredient -- Preparation Method


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DRESSING
1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons honey
1/8 teaspoon black pepper

SALAD
5 cups cleaned torn spinach leaves -- stems removed
1 cup bite-size fresh pineapple wedges
1/2 cup dried tart cherries
1/2 cup thinly sliced red onion
Crumbled Feta cheese -- if desired

For the dressing, combine oil, vinegar, honey and pepper in a medium bowl;
mix well.

For the salad, combine spinach with pineapple, cherries and onion in a
large salad bowl. Spoon dressing over spinach mixture; mix to coat salad
with dressing. Serve topped with Feta cheese, if desired.

Description:
"Cherries add a special touch to salads."
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"

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Per serving: 150 Calories (kcal); 9g Total Fat; (52% calories from fat); 1g
Protein; 17g Carbohydrate; 0mg Cholesterol; 22mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 20228 20154 26525 20230 0

* Exported from MasterCook *

Spinach Salad with Roasted Hazelnuts

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dundee Hazelnuts Salads
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


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DRESSING
2 tablespoons hazelnut oil
OR
2 tablespoons olive oil
Juice of 1 lemon
1 tablespoon Dijon mustard
1/4 teaspoon fresh ground pepper
2 teaspoons honey
1 teaspoon Worcestershire sauce
1/2 teaspoon salt

SALAD
1 pound fresh spinach
1/4 pound fresh mushrooms
1/4 cup crisp fried bacon -- diced
1/3 cup roasted and chopped Oregon hazelnuts

Combine dressing ingredients in small bowl. Mix well and chill. Wash
spinach and tear into small pieces. Combine mushrooms with spinach in
salad bowl. Toss with bacon and chopped hazelnuts. Add dressing and mix
well. Garnish with hard-boiled eggs, if desired.

Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"

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Per serving: 266 Calories (kcal); 22g Total Fat; (70% calories from fat); 10g
Protein; 11g Carbohydrate; 13mg Cholesterol; 653mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 2130706543 3896 0 0 0 0 0 0 0 0 0 68 3677

* Exported from MasterCook *

Spinach, Mushroom and Mozzarella Wrap

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dishes The Mushroom Council

Amount Measure Ingredient -- Preparation Method


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