* Exported from MasterCook * Alaska Halibut Chowder Recipe By Serving Size Categories Amount -------2 1/2 1/2 1/2 1/2 6 3 3/4 1/2 2 3 2 1/2 1 : : 8 Preparation Time :0:00 : Alaska Seafood

Marketing Inst. Soups/ Stews/ Chowders

Fish/ Seafood

Measure -----------pounds cup cup cup cup tablespoons cups teaspoon teaspoon cups tablespoons cups tablespoon

Ingredient -- Preparation Method -------------------------------Alaska halibut -- thawed if necessary onion -- finely chopped green bell pepper -- finely chopped celery -- finely chopped carrots -- finely chopped butter or margarine -- divided chicken broth salt white pepper milk flour shredded sharp Cheddar cheese 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" - - - - - - - - - - - - - - - - - - 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 Categories Amount -------2 1 1 1 1/2 1 2

: : 6 Preparation Time :0:00 : Fleischmann's Yeast

Pizza

Measure -----------cups cup package teaspoons cup tablespoons

Ingredient -- Preparation Method -------------------------------DOUGH all-purpose flour whole wheat flour Fleischmann's� Rapid Rise Yeast salt water olive or vegetable oil Cornmeal SAUCE tomato paste water spaghetti sauce seasoning TOPPINGS shredded Mozzarella cheese thinly sliced pepperoni or salami sliced pitted ripe olives -- well drained sliced pimientos -- well drained crushed red pepper (optional)

1 1 2 4 2 1

1/2

6-ounce can cup teaspoon cups ounces cup 2-ounce jars teaspoon

1/2

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)" - - - - - - - - - - - - - - - - - - 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 Categories Amount -------1 1/2 1/4 1/2 1/2 2 1 : : 4 Preparation Time :0:00 : Side Dishes Vegetables

Sue Bee Honey

Measure Ingredient -- Preparation Method ------------ -------------------------------16-ounce package frozen green beans cup water cup Sue Bee Honey cup slivered almonds -- toasted teaspoon garlic powder teaspoons lemon juice 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/" - - - - - - - - - - - - - - - - - - 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 Categories Amount -------2 1/2 1 2 1/4 : : 4 Preparation Time :0:00 : Nat. Pork Producers Council

Side Dishes

Measure -----------teaspoons cup tablespoon cups cup

Ingredient -- Preparation Method -------------------------------olive oil slivered almonds almond liqueur rice -- cooked 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" - - - - - - - - - - - - - - - - - - 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 Categories Amount -------4 2 1 4 8 1/2 : : 4 Preparation Time :0:05 : Main Dishes Pork

Nat. Pork Producers Council

Measure -----------tablespoons tablespoon ounces teaspoon ounces

Ingredient -- Preparation Method -------------------------------America's Cut (1 1/2-inch thick boneless pork center loin chops) flour butter mushrooms -- sliced thyme 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" - - - - - - - - - - - - - - - - - - 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 Categories Amount -------2 1 1/2 1/2 2 3 2 : : 2 Preparation Time :0:20 : Main Dishes Pork

Nat. Pork Producers Council

Measure -----------teaspoons teaspoon tablespoons tablespoons teaspoons

Ingredient -- Preparation Method -------------------------------America's Cut (1 1/2-inch thick boneless center pork loin chops) lemon pepper vegetable oil chicken broth balsamic vinegar 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" - - - - - - - - - - - - - - - - - - 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 Categories Amount -------6 2 1 1/4 1/8 2/3 : : 6 Preparation Time :0:15 : Main Dishes Pork

Nat. Pork Producers Council

Measure -----------teaspoons teaspoon teaspoon teaspoon cup slices cups cup cup cup cup cups

2 4 1

2

1/2 1/4 1/4

Ingredient -- Preparation Method -------------------------------1 1/2-inch thick boneless pork center loin chops oil salt dried sage and thyme leaves pepper water bacon -- cut in 1-inch pieces coarsely shredded red cabbage onion slices water vinegar packed brown sugar 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" - - - - - - - - - - - - - - - - - - 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 Categories : : 4 Preparation Time :0:00 : Fish/ Seafood Pasta

National Pasta Association Sauce/ Baste/ Gravy

Amount -------8 1 2 5 1 1/4 2 1 3 2 1 1/2 1

Measure -----------ounces pound teaspoons cloves cup cup tablespoons tablespoon tablespoons tablespoons bunch cup pound

Ingredient -- Preparation Method -------------------------------Angel Hair (Capellini) -- uncooked asparagus -- trimmed and cut into 1-inch pieces vegetable oil garlic -- chopped sliced mushrooms low-sodium soy sauce sesame oil brown sugar chutney toasted sesame seeds scallions -- finely chopped vinegar 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/" - - - - - - - - - - - - - - - - - - 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 Categories : : 8 Preparation Time :0:00 : Appetizers/Snacks

Rag�

Salads Amount -------1 1 1/2 1/4 1 1 1 1 1 2 Measure Ingredient -- Preparation Method ------------ -------------------------------16-ounce package bow tie pasta -- cooked and drained 27 1/2-ounce jar Rag� Light Pasta Sauce cup red wine vinegar cup olive oil 7-ounce jar roasted red peppers -- drained and chopped 2 1/4-ounce can sliced black olives -- drained 8-ounce jar marinated mushrooms -- drained 6-ounce jar marinated artichoke hearts -- drained cup diced Provolone cheese 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" - - - - - - - - - - - - - - - - - - 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 Categories Amount -------2 1 4 4 3 1 1 2 4 8 : : 12 Preparation Time :0:00 : Nat. Pork Producers Council

Sauce/ Baste/ Gravy

Measure -----------tablespoons ounces ounces teaspoon teaspoon teaspoons ounces ounces

Ingredient -- Preparation Method -------------------------------oil onion -- diced mushrooms -- sliced shallot -- diced apples -- diced thyme sage black pepper bourbon 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" - - - - - - - - - - - - - - - - - - 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 Categories Amount -------5 1/2 1 1/3 1 : : 8 Preparation Time :0:00 : Main Dishes Stash Tea

Pork

Measure -----------cup cup cup 5-pound

Ingredient -- Preparation Method -------------------------------Stash Tea Apple Cinnamon tea bags water -- boiling corn syrup brown sugar 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/" - - - - - - - - - - - - - - - - - - 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 Categories Amount -------10 1 2 2/3 1 1 : : 20 Preparation Time :0:00 : Main Dishes Stash Tea

Poultry

Measure -----------cup cups cup 10-pound teaspoon

Ingredient -- Preparation Method -------------------------------Stash Tea Apple Cinnamon tea bags water -- boiling corn syrup brown sugar turkey (10-15 pounds) 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/" - - - - - - - - - - - - - - - - - - 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 Categories Amount -------6 2 2 2 3 1/3 1/2 1/2 1/2 1/4 : : 6 Preparation Time :1:15 : Main Dishes Swift & Company

Pork

Measure -----------teaspoons cups cups cup cup cup cup tablespoons cup

2

Ingredient -- Preparation Method -------------------------------Armour pork loin chops -- cut 1-1/2-inch thick vegetable oil apple cider OR apple juice Viennese or German-style mustard apples -- unpared, cored, and sliced 1/2-inch-thick currants OR raisins sliced green onions cornstarch 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" - - - - - - - - - - - - - - - - - - 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 Categories Amount -------1 1 : : 2 Preparation Time :0:00 : Fruit Stash Tea

Side Dishes

Measure -----------cup

Ingredient -- Preparation Method -------------------------------non-sweet apple sauce 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/" - - - - - - - - - - - - - - - - - - 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 Serving Size Categories Amount -------:Tootie Rinker, Rinker Orchards : 8 Preparation Time :0:00 : Main Dishes

Virginia Apple Growers Assoc.

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

Measure ------------

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" - - - - - - - - - - - - - - - - - - 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 Categories Amount -------2 1 1/4 1/4 2 1 1/2 1/2 1/4 1/2 1/2 4 : : 4 Preparation Time :0:00 : Side Dishes

The Rice Council

Measure -----------tablespoon teaspoon teaspoon cups cup cup cup cup teaspoon teaspoon small

Ingredient -- Preparation Method -------------------------------acorn squash -- halved and seeded melted butter or margarine salt ground cinnamon cooked white or brown rice -- (cooked in chicken broth) unsweetened applesauce chopped celery chopped toasted pecans firmly packed brown sugar onion powder ground ginger 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/" - - - - - - - - - - - - - - - - - - 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 Categories Amount -------4 4 1/4 1/2 : : 8 Preparation Time :0:00 : Beverages

Sue Bee Honey

Measure -----------cups cups cup teaspoon

Ingredient -- Preparation Method -------------------------------cranberry juice cocktail apple cider Sue Bee Honey 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/" - - - - - - - - - - - - - - - - - - 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 Categories : : 8 Preparation Time :0:00 : Nat. Pork Producers Council

Sauce/ Baste/ Gravy

Amount -------3 1 2 1/2 1/4 1 3

Measure -----------cup tablespoons cup teaspoon tablespoon tablespoons

Ingredient -- Preparation Method -------------------------------tart apples -- peeled, cored, and cut into wedges water lemon juice sugar cinnamon red cinnamon candies 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" - - - - - - - - - - - - - - - - - - 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 Categories Amount -------1 1/3 1 1/3 1 1/3 : : 4 Preparation Time :0:00 : Beverages Tea

Stash Tea

Measure -----------cups cups cups

Ingredient -- Preparation Method -------------------------------Tea Concentrate (made from Stash Tea Premium Green tea) apricot nectar 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/" - - - - - - - - - - - - - - - - - - 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 Categories Amount -------12 4 : : 0 Preparation Time :0:00 : Beverages Tea

Stash Tea

Measure -----------cups

Ingredient -- Preparation Method -------------------------------tea bags 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 Categories : : 6 Preparation Time :0:00 : Side Dishes Vegetables

The Idaho Potato Commission

Amount -------4 1 3 1/4

Measure -----------large can tablespoons cup

Ingredient -- Preparation Method -------------------------------Idaho� Potatoes -- peeled and quartered artichoke hearts (non-marinated) unsalted butter 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 Categories : : 6 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Side Dishes Vegetables

Amount -------2 1 2 2 2 1 1/4

Measure -----------6-ounce jars cup cups cups 2-ounce jar cup

Ingredient -- Preparation Method -------------------------------marinated artichoke hearts roasted and chopped Oregon hazelnuts minute rice water chicken bouillon cubes chopped pimentos -- drained 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 Categories Amount -------2 3 2 2 1/2 1/4 4 1 : : 8 Preparation Time :0:00 : Nat. Pork Producers Council

Salads

Measure -----------pounds tablespoons tablespoons teaspoons teaspoon teaspoon tablespoons cup

Ingredient -- Preparation Method -------------------------------fresh asparagus -- trimmed olive oil lemon juice Dijon-style mustard ground black pepper salt buttered and toasted bread crumbs 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 Categories Amount -------24 12 1 1/2 4 2 3 1 1 1 1 1 1 1 1 : : 12 Preparation Time :0:00 : Nat. Pork Producers Council

Sauce/ Baste/ Gravy

Measure -----------cups cups cups tablespoons tablespoon tablespoon tablespoon tablespoon tablespoon

Ingredient -- Preparation Method -------------------------------mushrooms -- sliced diced shallots sherry chicken stock sundried tomatoes in oil -- drained, julienned chopped parsley dry oregano basil dillweed rosemary thyme Salt, black pepper -- to taste sweet yellow bell pepper -- cut into strips sweet green bell pepper -- cut into strips 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 Categories Amount -------2 1 3 : : 4 Preparation Time :0:00 : Condiments Spreads

New Zealand Wasabi Limited

Measure -----------tablespoons tablespoons Pinch Pinch Pinch

Ingredient -- Preparation Method -------------------------------Hot NAMIDA Wasabi paste avocado -- peeled, seeded and pur�ed apple cider vinegar salt sugar 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 Categories : : 4 Preparation Time :0:00 : 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 Categories Amount -------5 3/4 1/2 1 1 1/2 2 1/4 1 1 2 3 2 1 : : 8 Preparation Time :0:00 : Fleischmann's Yeast

Pizza

Measure -----------cups cup package teaspoons cups cup pound clove tablespoons cups teaspoons 4-ounce jar cup

Ingredient -- Preparation Method -------------------------------DOUGH all-purpose flour (5 3/4 to 6 1/4 cups) grated Parmesan cheese Fleischmann's� Rapid Rise Yeast salt water olive oil or vegetable oil BACON ONION TOPPING yellow onions -- sliced garlic -- minced olive oil or bacon drippings (12 ounces) grated Mozzarella cheese Italian herb seasoning sliced pimientos -- well drained cooked bacon, crumbled (about 1/2 pound raw)

1/2

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 Categories Amount -------1 2 2 1 1/2 6 3 1/2 : : 6 Preparation Time :0:00 : Side Dishes

The National Honey Board

Measure -----------cup tablespoons 16-ounce cans cups tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------chopped onion vegetable oil beans with tomato sauce diced lean ham honey 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 Categories Amount -------1 1 2 2 1/2 1/2 1/2 1/2 : : 8 Preparation Time :0:15 : Main Dishes Pork

Nat. Pork Producers Council

Measure -----------4 pound cup tablespoons tablespoons cup cup cup

Ingredient -- Preparation Method -------------------------------smoked boneless ham 8-inch square pan cornbread (homemade or mix) chopped celery chopped onion butter apricot preserves chopped pecans 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 Categories Amount -------1 1/2 1/4 1/4 1/4 3 3 1 1 1 1/4 : : 6 Preparation Time :0:00 : American Tilapia Association Main Dishes

Fish/ Seafood

Measure -----------pounds cup cup cup tablespoons tablespoons teaspoon teaspoon cup cup

Ingredient -- Preparation Method -------------------------------Rain Forest Tilapia fillets celery -- chopped onion -- chopped sweet red pepper -- chopped butter or margarine flour Salt and pepper to taste fresh or dried tarragon fresh basil milk 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 Serving Size Categories Amount -------6 1/4 4 3 1/2 1/4 2 1/2 1 :Rebecca Radnor : 6 Preparation Time :0:00 : American Tilapia Association Main Dishes

Fish/ Seafood

Measure -----------cup sprigs cup teaspoon cup tablespoon

Ingredient -- Preparation Method -------------------------------Tilapia fillets extra-virgin olive oil fresh thyme tomatoes -- peeled, seeded and chopped coarsely chopped green olives dried hot red pepper flakes garlic cloves -- minced finely chopped red onion 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 Categories : : 6 Preparation Time :0:00 : Side Dishes

The National Honey Board

Amount -------3 1 6 1/4 3 1 1 1/4

Measure -----------large tablespoon tablespoons cup cup tablespoons teaspoon teaspoon teaspoon teaspoon

1/2 1/8

Ingredient -- Preparation Method -------------------------------red onions (about 3 pounds) plus 1/4 cup water honey balsamic vinegar OR red wine vinegar butter or margarine -- melted paprika ground coriander salt 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 Categories Amount -------3 5 1/4 : : 6 Preparation Time :0:00 : Beverages

Turbana Corporation

Measure -----------cans cup

Ingredient -- Preparation Method -------------------------------fruit cocktail (without the cherries) -- drained bananas -- sliced Grand Marnier liqueur or any other orange liqueur

1/2 1/2 1/2 1/4

cup teaspoon cup cup

orange juice vanilla essence papaya pur�e 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 Categories : : 6 Preparation Time :2:30 : Barbecue Pork

Main Dishes Swift & Company

Amount -------4

Measure -----------pounds

Ingredient -- Preparation Method -------------------------------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 Categories : : 8 Preparation Time :0:00 : Barbecue California Egg Commission Omelets

Beef Main Dishes

Amount -------1/3 1/3 3 3 3 1 1/2 1 1/2

Measure -----------cup cup tablespoons tablespoons clove teaspoon pounds

Ingredient -- Preparation Method -------------------------------white vinegar vegetable oil brown sugar soy sauce green onions -- chopped garlic black pepper -- ground 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 Amount -------4 4

: Barbecue Swift & Company Measure -----------pounds tablespoons

Pork

Ingredient -- Preparation Method -------------------------------Armour pork ribs 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 Categories Amount -------1 2 1/3 1/4 2 2 1 1/4 1 : : 6 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

Measure -----------15-ounce can cups cup cup tablespoons tablespoon teaspoon Dash

Ingredient -- Preparation Method -------------------------------Alaska salmon soft bread crumbs finely minced onions milk eggs chopped parsley lemon juice dill weed 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 Categories Amount -------1 1 3/4 3/4 1/2 1 1/2 : : 2 Preparation Time :0:00 : California Tomato Commission

Sauce/ Baste/ Gravy

Measure -----------pound tablespoon teaspoon teaspoon teaspoon teaspoons

Ingredient -- Preparation Method -------------------------------fresh California tomatoes (3 to 4 medium tomatoes) -- coarsely chopped olive oil salt sugar ground pepper 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 Categories Amount -------1 1 2 2 1 2 2 : : 4 Preparation Time :0:00 : National Pasta Association Sauce/ Baste/ Gravy

Pasta

Measure -----------teaspoon medium cloves 28-ounce cans 6-ounce can teaspoons

Ingredient -- Preparation Method -------------------------------vegetable oil onion -- chopped garlic -- chopped whole tomatoes tomato paste dried Italian seasoning 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 Categories Amount -------1/3 2 1 1/2 3/4 3/4 3/4 1/3 1 : : 20 Preparation Time :0:00 : Salad Dressing

The Mushroom Council

Measure -----------cup tablespoons teaspoons teaspoon teaspoon cup cup tablespoon

Ingredient -- Preparation Method -------------------------------chopped fresh basil Dijon mustard seasoned salt lemon pepper OR ground black pepper vegetable oil white wine vinegar 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 Amount -------4 1 1/2 1 1 1/2 1/2 1/2

: Ontario White Bean Producers Measure -----------slices 28-ounce can 28-ounce can cup teaspoon teaspoon

Soups/ Stews/ Chowders

Ingredient -- Preparation Method -------------------------------bacon onion -- chopped green pepper -- minced beans in sauce tomatoes -- crushed water celery seed (optional) 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 Categories : : 4 Preparation Time :0:00 : Beef Soups/ Stews/ Chowders

Ontario White Bean Producers

Amount -------1 1/4 1 4 1 1 1 1 1 1/8 2 1/4

Measure -----------pound cup clove medium 19-ounce can teaspoon 10-ounce can teaspoon tablespoon teaspoon tablespoons cup

Ingredient -- Preparation Method -------------------------------boneless beef (round or rump) vegetable oil garlic -- minced onions -- quartered beans in sauce sugar beef broth thyme Worcestershire sauce pepper cornstarch 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 Categories Amount -------1 1/2 1 1/4 1/2 8 : : 8 : Beef Preparation Time :0:20 The Texas Beef Council Ingredient -- Preparation Method -------------------------------ground beef thick and chunky salsa -- prepared Velveeta Process Cheese Spread -- cut up 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 Categories : : 8 : Beef Preparation Time :0:00 The Texas Beef Council

Measure -----------pounds cups pound

Amount -------1 1/4 1 1/2 1/2 1 1 1/4 1 8

Measure -----------pounds tablespoons teaspoon package cups cup medium

Ingredient -- Preparation Method -------------------------------ground beef chili powder ground cumin frozen chopped spinach -- defrosted chunky salsa Cheddar cheese -- shredded 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 Categories Amount -------1 3 1/2 8 2 6 2 : : 4 : Beef Preparation Time :0:00

The Texas Beef Council

Measure -----------pound cups cups cups

Ingredient -- Preparation Method -------------------------------sirloin steak -- cut in 1/2 inch cubes Clemente Jacques Salsa Verde corn tortillas -- softened in hot oil Cheddar cheese -- shredded green onions -- sliced 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 Categories Amount -------4 2 1 1/2 2 8 1/2 8 : : 4 Preparation Time :0:20 : Main Dishes Pork

Nat. Pork Producers Council

Measure -----------tablespoons tablespoon cup ounces teaspoon ounces

Ingredient -- Preparation Method -------------------------------boneless sirloin pork chops -- 3/4-inch thick flour butter chopped green onion garlic cloves -- minced mushrooms -- sliced thyme 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 Categories Amount -------1 1 1 1/2 1 1 1/2 2 : : 4 Preparation Time :0:00 : Beef Soups/ Stews/ Chowders

Ontario White Bean Producers

Measure Ingredient -- Preparation Method ------------ -------------------------------pound ground beef clove garlic -- minced cup chopped onions cup chopped green pepper 14-ounce can beans with pork and tomato sauce 7 1/2-ounce can tomato sauce cup water 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 Categories Amount -------1/2 2 1 4 1/2 : : 4 Preparation Time :0:00 : Monitor Sugar

Side Dishes

Measure -----------cup 1-pound cans teaspoon slices cup

Ingredient -- Preparation Method -------------------------------Big Chief brown sugar -- packed pork and beans dry mustard bacon -- chopped 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 Categories Amount -------1 3 1/4 2 1 1/2 1 1 1/2 3/4 : : 8 Preparation Time :0:00 : Nat. Pork Producers Council

Salads

Measure -----------pound teaspoon teaspoons 4-ounce jar cup cup cup cup

Ingredient -- Preparation Method -------------------------------dried black-eyed peas chicken bouillon cubes ground white pepper onion salt marinated artichoke hearts sliced radishes green bell pepper -- seeded and chopped thinly sliced celery sliced green onions 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 Categories Amount -------2 1 2 3 16 : : 4 Preparation Time :0:00 : Desserts Oregon Raspberry & Blackberry

Fruit

Measure -----------cups 12-ounce can teaspoons tablespoons ounces

Ingredient -- Preparation Method -------------------------------Oregon blackberries -- fresh or frozen peach nectar lemon juice sugar -- (3 to 4 tablespoons) 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 Categories Amount -------: : 0 Preparation Time :0:00 : Fruit

Oregon Raspberry & Blackberry

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 Categories Amount -------4 : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Fish/ Seafood

Burgers/Sandwiches

Measure -----------4-ounce

4 inside breading 1 cup 8 slices 4 tablespoons 1/4 cup 2 tablespoon

Ingredient -- Preparation Method -------------------------------Alaska salmon fillets or steaks (4 to 6 ounces each) -- boned and skinned (6-inch) french rolls -- lightly toasted, remove some of shredded cabbage -- mix of green and red if possible tomato low-fat mayonnaise prepared Cajun spice PLUS 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 Categories Amount -------1/2 1/2 1/8 : : 8 Preparation Time :0:00 : Dressings/ Stuffings

Nat. Pork Producers Council

Measure -----------cup cup teaspoon

Ingredient -- Preparation Method -------------------------------crumbled blue cheese walnuts -- coarsely chopped 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 Categories Amount -------1 1 1 1 2 1 1 3 2 1/3 : : 8 Preparation Time :0:00 : Pasta Salads

Rag�

Measure Ingredient -- Preparation Method ------------ -------------------------------16-ounce package bow tie pasta -- cooked and drained 12-ounce jar marinated artichoke hearts -- drained and sliced 7-ounce jar roasted red peppers -- drained and sliced 2 1/4-ounce can sliced ripe olives -- drained tablespoons capers cup diced Provolone cheese (4 oz.) 18 1/4-ounce jar Rag� Pasta Toss Sauce � Herbs and Olive Oil with Tomatoes & Garlic cup olive oil tablespoons red wine vinegar 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 Categories Amount : : 6 Preparation Time :0:00 : National Pasta Association Poultry

Pasta

Measure

Ingredient -- Preparation Method

-------12 3/4 1/3 2 1/3 1/2 1/2 1/4 1 1 1/2 1/2 1 1/2 pieces 1 1/4

-----------ounces cup cup cup tablespoons cup cup cup teaspoon teaspoon teaspoon teaspoon pounds cups

-------------------------------Bow Tie pasta -- uncooked dried cranberries cranberry liqueur OR port wine butter or margarine sliced shallots OR chopped sweet onion all-purpose flour paprika dried thyme leaves salt freshly ground black pepper boneless, skinless chicken breast -- cut into 1 1/2-inch 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 Categories

: : 24 Preparation Time :0:00 : Breads and Muffins Fleischmann's Yeast

Breakfast/ Brunch Microwave

Amount -------4 1 1/2 2 2 1 1/2 1/4 2 1/2

Measure -----------cups cups packages tablespoons teaspoons teaspoon cups cup

Ingredient -- Preparation Method -------------------------------all-purpose flour 100% bran Fleischmann's� Rapid Rise Yeast brown sugar salt baking soda milk 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 Categories Amount -------1 1 1 1 1 1/4 1 : : 8 Preparation Time :0:00 : California Egg Commission

Side Dishes

Measure -----------cup tablespoon teaspoon teaspoon large cup large

Ingredient -- Preparation Method -------------------------------flour paprika seasoned salt cayenne pepper California Fresh Egg milk 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 Categories Amount -------2 thick 2 2 1 1 1/4 1/8 : : 2 Preparation Time :0:25 : Main Dishes Swift & Company

Pork

Measure -----------tablespoons tablespoons teaspoon tablespoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------boneless pork top loin chops -- cut 1 1/4 to 1 1/2 inches red wine vinegar vegetable oil snipped parsley Dijon-style mustard chopped chives 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 Categories Amount -------1/2 1/2 1/4 1/4 1/4 1 1 1 2 2 1/2 : : 8 Preparation Time :0:00 : Fish/ Seafood The National Honey Board

Main Dishes

Measure -----------cup cup cup cup cup tablespoon teaspoon teaspoon tablespoon pounds pounds

Ingredient -- Preparation Method -------------------------------water honey lemon juice OR rice vinegar dry white wine cornstarch garlic salt grated lemon peel chopped fresh cilantro, tarragon, thyme or basil red snapper fillets OR 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 Categories Amount -------4 : : 4 Preparation Time :0:20 : Main Dishes Pork

Nat. Pork Producers Council

Measure -----------7 ounce

Ingredient -- Preparation Method -------------------------------center cut pork chops Salt and pepper -- to taste VEGETABLE MEDLEY mixed summer squash and carrots -- sliced Cinnamon Apples -- see recipe

3

cups

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 Categories Amount -------2 1 1 1

: : 4 Preparation Time :0:00 : Fruit

Nat. Pork Producers Council

Measure -----------tablespoon tablespoon teaspoon

Ingredient -- Preparation Method -------------------------------tart green apples -- sliced into rings butter brown sugar 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 Categories Amount -------1 2 2 1 1 : : 6 Preparation Time :0:00 : Main Dishes The Butterball Turkey Company

Poultry

Measure -----------package tablespoons tablespoons cup

Ingredient -- Preparation Method -------------------------------Butterball� Fresh Turkey Breast Medallion vegetable oil coarse Dijon mustard large chunks zucchini, yellow squash, onion and red bell pepper 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 Categories Amount -------3 1/2 4 6 4 4 2 4 4 4 : : 4 Preparation Time :0:00 : Burgers/Sandwiches Poultry

Fleischmann's Yeast

Measure -----------tablespoons teaspoon tablespoons cloves teaspoons Dash tablespoons teaspoons

Ingredient -- Preparation Method -------------------------------all-purpose flour ground black pepper chicken breast halves -- boneless Natural olive oil no stick cooking spray lemon juice garlic -- minced Worcestershire sauce hot pepper sauce walnuts -- toasted and chopped grated Parmesan cheese Hearty Wheat Sandwich Rolls -- sliced lengthwise 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 Categories Amount -------1 1/4 1 1 1 1/2 1 2 1 1 1/2 1 : : 6 Preparation Time :0:00 : Breads and Muffins Fleischmann's Yeast

Burgers/Sandwiches

Measure -----------cups package teaspoon cups cup tablespoons tablespoon cups

Ingredient -- Preparation Method -------------------------------all-purpose flour (1 1/4 to 1 3/4 cups) Fleischmann's� Rapid Rise Yeast salt water 100% bran margarine -- softened honey whole wheat flour Cooking spray 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 Categories Amount -------4 1 1 1 1/2 1/2 1/2 2 : : 4 Preparation Time :0:05 : Main Dishes Pork

Nat. Pork Producers Council

Measure -----------tablespoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoons

Ingredient -- Preparation Method -------------------------------boneless pork chops -- 1/2-inch thick paprika seasoned salt rubbed sage cayenne pepper black pepper garlic powder 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 Categories Amount -------2 3 1/2 1 2 2 1/2 1/2 1/2 1/4 : : 6 Preparation Time :1:20 : Main Dishes Swift & Company

Pork

Measure -----------pounds tablespoons tablespoon tablespoon teaspoons teaspoons teaspoon teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------boneless pork loin roast paprika red pepper (cayenne) garlic powder oregano thyme salt white pepper -- ground cumin 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 Categories Amount -------1 1/4 2 1 1 1 3 1/2 1 1 2 1 1 1

: : 6 Preparation Time :0:00 : Burgers/Sandwiches Poultry

Fleischmann's Yeast

Measure -----------cups packages tablespoon tablespoon teaspoon cups

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

1/2 1/2 1/4 1 1/2

FILLING tablespoon butter teaspoon garlic chips tablespoons flour 14 1/2-ounce can stewed tomatoes 4-ounce jar sliced pimientos -- well drained tablespoon green bell pepper teaspoon thyme teaspoon celery salt teaspoon cayenne pepper 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 Categories Amount -------1/3 2 1 1/2 1/4 1/4 4 : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

Measure -----------cup tablespoons tablespoon cup cup cup 4-ounce

Ingredient -- Preparation Method -------------------------------butter Cajun blackened seasoning mix minced garlic vermouth finely chopped pecans OR walnuts 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 Categories Amount -------3/4 1 1 1 1 1/2 1/4 4 1/3 : : 4 Preparation Time :0:20 : Burgers/Sandwiches Nat. Pork Producers Council

Main Dishes

Measure -----------pound cup cup cup cup cup teaspoon cup

Ingredient -- Preparation Method -------------------------------Canadian-style bacon sliced broccoli sliced cauliflower sliced celery sliced fresh mushrooms sliced green onion dried summer savory pita bread rounds -- halved 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 Categories Amount -------1 2 1 1/2 1 1/4 1/4 1/4 1 1 : : 20 Preparation Time :2:30 : Barbecue Swift & Company

Pork

Measure -----------5-pound teaspoons cups 8-ounce can cup cup cup teaspoon teaspoon Dash

Ingredient -- Preparation Method -------------------------------Armour Boston Butt roast vegetable oil water tomato sauce cider vinegar Worcestershire sauce brown sugar celery seeds chili powder 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 Categories : : 12 Preparation Time :0:00 : Nat. Pork Producers Council Side Dishes

Salads

Amount -------1 1 1 1 2/3 1 1 1 1 1

Measure -----------large head pound cup cup teaspoon teaspoon teaspoon cup

Ingredient -- Preparation Method -------------------------------cabbage (about 3 pounds) -- cored pared and shredded carrots chopped green bell pepper chopped sweet onion vegetable oil cider vinegar celery seed salt dry mustard 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 Categories Amount -------4 6 2 2 1/2 1/4 1 : : 4 Preparation Time :0:00 : Nat. Pork Producers Council Side Dishes

Salads

Measure -----------large tablespoons tablespoons teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------carrots radishes soy sauce fresh lime juice sesame oil sugar 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 Categories Amount -------4 2 1 1/2 1/2 2 2 1/2 : : 8 Preparation Time :0:00 : Nat. Pork Producers Council Side Dishes

Salads

Measure -----------cups cups 16-ounce can cup cup tablespoons tablespoons teaspoon

Ingredient -- Preparation Method -------------------------------shredded carrots shredded cabbage crushed pineapple -- drained (reserve juice) chopped walnuts mayonnaise sugar cider vinegar 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 Categories Amount -------1 3/4 1/3 1/4 1 1 1 1/2 2 4 3 2 1 : : 6 Preparation Time :0:00 : Main Dishes Sue Bee Honey

Poultry

Measure -----------pound cup cup cup tablespoon teaspoon teaspoon teaspoon tablespoons large cup

Ingredient -- Preparation Method -------------------------------boneless chicken -- cut into 1-inch strips orange juice Sue Bee Honey soy sauce cornstarch ground ginger garlic salt pepper vegetable oil green onions -- cut-up carrots -- cleaned and sliced celery stalks -- sliced 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 Categories Amount -------4 2 3/4 1 1/2 2/3 1 : : 4 Preparation Time :0:20 : Nat. Pork Producers Council

Pork

Measure -----------4 ounce teaspoons cup teaspoon cup tablespoon

Ingredient -- Preparation Method -------------------------------boneless loin chops -- 1 1/4-inch thick olive oil salted cashew nuts garlic clove -- minced grated fresh ginger root chicken broth 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 Categories Amount -------3 1 1 2/3 1/2 1/2 2 1 1/2

: : 12 Preparation Time :0:00 : Appetizers/Snacks Fleischmann's Yeast

Breads and Muffins

Measure -----------cups package teaspoon cup cup cup cup teaspoon

Ingredient -- Preparation Method -------------------------------bread flour Fleischmann's� Rapid Rise yeast salt margarine or butter -- softened water milk eggs (4 ounces) shredded Cheddar cheese 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 Categories Amount -------3 1/2 1 1 1 1/4 1 1 3/4 2 : : 12 Preparation Time :0:00 : Appetizers/Snacks

Fleischmann's Yeast

Measure -----------cups cup package cups teaspoon cup cup tablespoons

Ingredient -- Preparation Method -------------------------------all purpose flour (3 1/2 to 4 cups) whole wheat flour Fleischmann's� Quick-Rise Instant Yeast grated Cheddar cheese salt milk water 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 Categories : : 8 Preparation Time :0:00 : Cherry Marketing Institute Poultry

Main Dishes Salads

Amount -------2 1/2 1/4 3 1/2 1/4 1 1/2

Measure -----------cups cup cup cup cup tablespoon teaspoon

Ingredient -- Preparation Method -------------------------------cubed cooked chicken dried tart cherries chopped walnuts green onions -- sliced mayonnaise plain yogurt lemon juice 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 Categories Amount -------6 2 1/2 2 1 1 2 1 : : 24 Preparation Time :0:00 : Breads and Muffins

Fleischmann's Yeast

Measure -----------cups tablespoons teaspoon packages cup 11-ounce can cups

Ingredient -- Preparation Method -------------------------------all-purpose flour (6 to 6 1/2 cups) sugar salt Fleischmann's� Rapid Rise Yeast water Cheddar cheese soup/sauce shredded sharp Cheddar cheese (1/2 pound) 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 Categories : : 10 Preparation Time :0:00 : Appetizers/Snacks Desserts

Cherry Marketing Institute Salads

Amount -------1 1 1/2 1/2 1

Measure Ingredient -- Preparation Method ------------ -------------------------------21-ounce can cherry filling and topping 16-ounce container low-fat cottage cheese cup slivered almonds teaspoon almond extract -- or to taste 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 Categories Amount -------: : 4 Preparation Time :0:00 : Beverages

Cherry Marketing Institute

Measure ------------

Ingredient -- Preparation Method --------------------------------

1 1 2 1 1 2

1/2

32-ounce bottle cherry juice blend (32 to 40-ounce bottle) 6-ounce jar maraschino cherries -- undrained cup orange juice tablespoons lemon juice orange -- thinly sliced lemon -- thinly sliced 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 Categories Amount -------2 2 1 2 1 2 1 : : 16 Preparation Time :0:00 : Beverages

Cherry Marketing Institute

Measure -----------cups

Ingredient -- Preparation Method -------------------------------cherry juice blend OR cups water cup granulated sugar cups frozen unsweetened tart cherries 6-ounce can frozen orange juice concentrate -- thawed, undiluted tablespoons lemon juice 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 Categories Amount -------1 1 3 1 1/2 1/4 1/4 1 2 1/2 : : 8 Preparation Time :0:00 : Poultry

Rag�

Measure -----------tablespoon tablespoon cloves 27 1/2-ounce cup cup cup tablespoon teaspoon cups

Ingredient -- Preparation Method -------------------------------olive oil OR vegetable oil garlic -- minced jar Rag� Light Pasta Sauce � Tomato and Herb sliced pitted ripe olives dry white wine OR reduced-sodium chicken broth capers (optional) crushed dried red pepper 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 Categories Amount -------2 1 1/3 1 1 3/4 cubes 2 1 8 12 soften : : 8 Preparation Time :0:00 : Lawry's

Poultry

Measure -----------medium 4-ounce can cup tablespoon teaspoon pound

Ingredient -- Preparation Method -------------------------------tomatoes -- chopped diced green chiles -- see notes* sliced green onions -- including tops chopped fresh cilantro (optional) vegetable oil boneless, skinless chicken breasts -- cut into 1-inch

tablespoons water 1-ounce package Lawry's Taco Spices and Seasonings large flour tortillas (burrito size) -- warmed to soften OR small flour tortillas (fajita or soft taco size) -- warmed to

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 Categories Amount -------1 1/2 1 3 1 2 1 1/2 1 1/2 2 : : 8 Preparation Time :0:00 : Poultry

Rag�

Measure -----------pounds tablespoon cups jar tablespoons cups cups tablespoons

Ingredient -- Preparation Method -------------------------------boneless chicken breast -- cut into 1" cubes vegetable oil fresh broccoli florets Chicken Tonight Cooking Sauce for Chicken � Country French chopped fresh parsley shredded Cheddar cheese fresh bread crumbs 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 Categories : : 8 Preparation Time :0:00 : Appetizers/Snacks Rag�

Poultry Salads

Amount -------1 1/2 1 1/2 1 2 3 2 1 2 1

Measure -----------pounds cups cup tablespoons tablespoons tablespoons tablespoon cups medium

Ingredient -- Preparation Method -------------------------------medium red potatoes -- quartered fresh green beans -- trimmed and cut Chicken Tonight Light Cooking Sauce for Chicken � Honey Mustard olive oil wine vinegar minced fresh parsley Dijon mustard Salt and pepper -- to taste cooked cubed chicken 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 Categories Amount -------12 1 3 1 1/2 1 1 1/2 1/2 3 1/2 1/2 1/4 1 1 1/2 1/2 : : 10 Preparation Time :0:00 : National Pasta Association Poultry

Pasta

Measure Ingredient -- Preparation Method ------------ -------------------------------pieces Lasagne -- uncooked pound boneless, skinless chicken breasts -- diced cups sliced fresh mushrooms cup thinly sliced carrots cup sliced spring onions cup frozen green peas -- thawed and well drained teaspoon ground thyme teaspoon salt cup all-purpose flour cups skim milk cup dry sherry teaspoon ground red pepper (cayenne) 15-ounce carton low-fat Ricotta cheese cups grated part-skim Mozzarella cheese -- divided 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 Categories Amount -------2 3/4 pieces 1 1 1/2 1 1/2 1 3 2 : : 8 Preparation Time :0:00 : Poultry

Rag�

Measure -----------tablespoons tablespoons pound

Ingredient -- Preparation Method -------------------------------olive oil OR vegetable oil boneless, skinless chicken breasts -- cut into 1/2" inch

cup green pepper strips cups diced eggplant cups thinly sliced zucchini 27 1/2-ounce jar Rag� Light Pasta Sauce � Tomato and Herb 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 Categories Amount -------1 1/2 3 2 2 1 3 1 drained 1 3/4 2 : : 8 Preparation Time :0:00 : Poultry Salads

Rag�

Measure -----------cups

Ingredient -- Preparation Method -------------------------------Chicken Tonight Cooking Sauce for Chicken � Cacciatore tablespoons olive oil tablespoons wine vinegar tablespoons chopped fresh parsley tablespoon minced fresh basil Salt and pepper to taste cups fresh broccoli florets 16-ounce package fresh or frozen cheese tortellini -- cooked and medium cup cups red bell pepper -- diced diced Provolone cheese 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 Categories Amount -------1 1 1 1 1 1 1 1/4 1/4 : : 6 Preparation Time :0:00 : Poultry

Rag�

Measure Ingredient -- Preparation Method ------------ -------------------------------pound boneless chicken breasts -- thinly sliced clove garlic -- minced tablespoon vegetable oil 16-ounce package frozen oriental-style vegetables jar Chicken Tonight Light Cooking Sauce for Chicken � Honey Mustard cup low-sodium soy sauce teaspoon grated fresh ginger OR teaspoon dry ginger 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 Categories Amount -------3 2 2 2 1 1 3 1 1 : : 6 Preparation Time :0:00 : Poultry

Rag�

1/4

Measure Ingredient -- Preparation Method ------------ -------------------------------pounds chicken parts tablespoons vegetable oil cups frozen pearl onions cloves garlic -- minced 10-ounce package frozen peas and carrots jar Chicken Tonight Cooking Sauce for Chicken � Creamy Mushroom cups biscuit mix cup milk tablespoon chopped chives 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 Categories : : 4 Preparation Time :0:00 : Poultry

Rag�

Amount -------1 1 1 2 8

Measure Ingredient -- Preparation Method ------------ -------------------------------pound boneless chicken breasts tablespoon olive oil 14.5-ounce jar Rag� Alfredo Classic Pasta Sauce tablespoons prepared pesto sauce 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 Categories Amount -------1 1 2 4 1 : : 4 Preparation Time :0:00 : Main Dishes The Mushroom Council

Poultry

Measure -----------cup cup tablespoons cups

Ingredient -- Preparation Method -------------------------------milk chicken broth or bouillon cornstarch Herb Roasted Mushrooms, Chicken and Vegetables (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 Categories Amount -------1/3 3 2 1/2 1 1/2 pieces 1 1 3 1 6 : : 6 Preparation Time :0:00 : Main Dishes The Mushroom Council

Poultry

Measure -----------cup teaspoons teaspoons teaspoon pounds pound pound medium large

Ingredient -- Preparation Method -------------------------------olive oil dried rosemary -- crushed salt ground black pepper boneless, skinless chicken breasts -- cut into 2-1/2 inch fresh white mushrooms -- halved (about 6 cups) small red potatoes -- halved (about 3 cups) onions -- cut in wedges (about 3 cups) red bell pepper -- cut in 2-inch pieces (about 2 cups) 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 Categories Amount -------3 2 1/2 1 2 1/2 3 : : 12 : Rag� Preparation Time :0:00 Soups/ Stews/ Chowders Ingredient -- Preparation Method -------------------------------chicken broth cooked, shredded chicken Rag� Hearty Pasta Sauce chopped fresh parsley thyme cooked rice Grated Parmesan cheese

Measure -----------quarts cups 28-ounce jar tablespoons teaspoon cups

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 Categories Amount -------1 1/2 3/4 1/3 : : 6 : Beef Preparation Time :0:45

The Texas Beef Council

Measure -----------pounds cup cup

Ingredient -- Preparation Method -------------------------------ground beef, lean onion -- finely chopped saltine crackers -- crumbled

1 3 1 3/4 3 1 1/4

tablespoons tablespoon teaspoon cups 11-ounce can cup

egg -- slightly beaten milk chili powder salt TOPPING mashed potatoes -- prepared whole kernel corn with red and green peppers -- drained 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 Categories Amount -------6 6 1/4 4 1 : : 6 Preparation Time :0:00 : Nat. Pork Producers Council

Side Dishes

Measure -----------pounds ears cup cups bunch

Ingredient -- Preparation Method -------------------------------potato -- chopped fresh corn -- stripped olive oil milk 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 Categories : : 4 Preparation Time :0:30 : Main Dishes Soups/ Stews/ Chowders

Pork Swift & Company

Amount -------1 1 1 1 3/4 1 1 1

Measure -----------pound small tablespoon teaspoon teaspoon 16-ounce can 15-ounce can small

Ingredient -- Preparation Method -------------------------------boneless pork -- cut into 1 inch pieces onion -- quartered flour chili powder salt tomatoes garbanzo beans 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 Categories Amount -------8 3/4 3/4 1 1/4 1/2 4 3 1/4 2 3/4 1 : : 6 Preparation Time :0:00 : Indiana Soybean Board

Main Dishes

Measure -----------ounces cup cup tablespoon teaspoon cup tablespoons tablespoons teaspoon cups cup package

Ingredient -- Preparation Method -------------------------------ground beef TSP hot water beef base black pepper chopped onions soyoil flour garlic powder cold water sour cream 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 Categories Amount -------6 1/3 2 1 1/2 1 1/2 1/3 2 1 1 1/2 1 1/2 3

: 24 Preparation Time :0:00 : Appetizers/Snacks Fleischmann's Yeast

Breakfast/ Brunch

Measure -----------cups cup packages teaspoons cup cup cup

cups cup cup teaspoons

Ingredient -- Preparation Method -------------------------------all-purpose flour (6 to 6 1/2 cups) granulated sugar Fleischmann's� Rapid Rise Yeast salt milk water plus 6 tablespoons butter or margarine eggs egg white Cooking spray 100% bran cereal chopped walnuts packed light brown sugar 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 Categories Amount -------2 4 1 1 1/4 : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

Measure -----------4-ounce teaspoon cup teaspoon

Ingredient -- Preparation Method -------------------------------oranges Alaska salmon fillets (4 to 6 ounces each) Salt red wine vinegar sliced green onions 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 Categories Amount -------2 1/2 1 3 1 1 3/4 1/2 1/2 : : 12 Preparation Time :0:00 : Nat. Pork Producers Council

Salads

Measure -----------pounds cup tablespoon tablespoons teaspoon teaspoon teaspoon cup cup

Ingredient -- Preparation Method -------------------------------green beans -- trimmed and cut into 1-inch pieces fresh orange juice finely grated orange zest balsamic vinegar sugar coarse-grain mustard salt olive oil 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 Categories Amount -------: : 1 Preparation Time :0:00 : Beverages

Stash Tea

Measure ------------

Ingredient -- Preparation Method --------------------------------

6 1 Shake and pour.

ounces shot

Stash Estate Premium lemon and lime syrup Ice

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 Categories Amount -------1/2 2 1 1/4 1/4 3 1 1/2 2 : : 5 Preparation Time :0:00 : Nat. Pork Producers Council Side Dishes

Salads

Measure -----------cup tablespoons teaspoon teaspoon teaspoon cups cup tablespoons

Ingredient -- Preparation Method -------------------------------mayonnaise thawed frozen orange juice concentrate sugar salt black pepper shredded cabbage (red or green) shredded carrots green pepper -- thinly sliced 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 Categories Amount -------1 1 1 3 1 1/2 4 : : 28 Preparation Time :0:00 : Beverages

Monitor Sugar

Measure -----------46-ounce can 12-ounce can 12-ounce can cups cups quarts

Ingredient -- Preparation Method -------------------------------pineapple juice frozen orange juice frozen lemonade cold water Big Chief granulated sugar 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 Categories

: 6 Preparation Time :0:25 : Main Dishes Pork

Pasta Swift & Company

Amount -------1 1 1/2 2 2 2 1/4 1/4 1 8 3 1/2 1/3

Measure -----------pound teaspoon tablespoons tablespoons tablespoons teaspoon teaspoon tablespoon ounces cups cup cup

Ingredient -- Preparation Method -------------------------------Armour pork tenderloin -- cut into 1/2-inch cubes vegetable oil sweet yellow onion -- thinly sliced orange juice balsamic vinegar olive oil salt black pepper grated orange zest mostaccioli, rigatoni or penne -- cooked and drained broccoli florets -- steamed dried cherries 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 Categories Amount -------1 1/2 1 : : 4 : Beef Preparation Time :0:00 The Texas Beef Council Ingredient -- Preparation Method -------------------------------lean ground beef tomato sauce

Measure -----------pounds 8-ounce can

1 1 1 2 1 1/2 1/4 1 1

cup small teaspoons teaspoon teaspoon teaspoon tablespoon teaspoon

soft bread crumbs onion -- finely chopped egg -- slightly beaten Worcestershire sauce dried thyme leaves garlic salt pepper brown sugar -- packed 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 Categories Amount : : 6 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Fish/ Seafood

Appetizers/Snacks

Measure

Ingredient -- Preparation Method

-------8 8 12 3 1/2

-----------ounces ounces slices cup tablespoons

-------------------------------Alaska lox, nova -- kippered OR smoked salmon cocktail-size rye or pumpernickel bread* thinly sliced red onion capers Lemon slices Fresh dill sprigs HERBED CREAM CHEESE cream cheese -- softened milk lemon juice dill weed Tabasco

8 2 1 1 5

ounces tablespoons teaspoon teaspoon drops

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 Categories Amount -------1/2 1 1 1 3/4 : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Soups/ Stews/ Chowders

Fish/ Seafood

Measure -----------cup clove tablespoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------onions -- chopped garlic -- minced butter oregano -- dried cumin -- ground

1/2 1 1 4 2/3

teaspoon red pepper flakes -- or to taste 14 1/2-ounce can low-sodium chicken broth 14 1/2-ounce can peeled tomatoes -- coarsely chopped cup corn kernels, frozen 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 Categories Amount -------1 1 1/2 1/2 2 1 1 2 : : 8 Preparation Time :0:10 : Nat. Pork Producers Council

Salads

Measure -----------1 pound can 10-ounce can

tablespoon tablespoon tablespoons

Ingredient -- Preparation Method -------------------------------cooked black beans -- drained corn kernels -- drained green pepper -- chopped red pepper -- chopped green onions -- sliced minced parsley vegetable oil 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 Categories Amount -------1 1/2 1 2 1 1 2 1/2 1/2 1 2 : : 8 : Beef Rag� Preparation Time :0:00

Main Dishes

Measure Ingredient -- Preparation Method ------------ -------------------------------pounds extra-lean ground beef large onion -- chopped cloves garlic -- minced 15-ounce can kidney beans -- drained 28-ounce jar Rag� Hearty Pasta Sauce tablespoons chili powder teaspoon cumin teaspoon oregano cup shredded Cheddar cheese 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 Categories Amount -------1 1/2 1 2 2 3/4 1 1/2 1/2 : : 6 Preparation Time :0:15 : Main Dishes Pork

Nat. Pork Producers Council

Measure Ingredient -- Preparation Method ------------ -------------------------------pounds boneless loin pork chops -- cut in 1/4-inch cubes 15-ounce package refrigerated all-ready pie crusts cups diced potatoes -- cut in 1/4-inch pieces cups diced rutabaga -- cut in 1/4-inch pieces cup chopped onions teaspoons salt 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 Categories

: : 6 Preparation Time :0:15 : Nat. Pork Producers Council

Soups/ Stews/ Chowders

Amount Measure -------- -----------1/2 pound into 1/2-inch cubes 1 teaspoon 1 cup 1 cup 1 envelope 2 tablespoons 4 1 1/4 cups 28-ounce can teaspoon Dash

Ingredient -- Preparation Method -------------------------------boneless pork loin -- (or two boneless pork chops) cut oil thinly sliced carrots sliced potatoes dry onion soup mix sugar Black pepper -- to taste water tomatoes -- crushed oregano leaves -- crushed 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 Categories Amount -------4 1/3 2 1 : : 24 Preparation Time :0:00 : Breads and Muffins

Fleischmann's Yeast

Measure -----------cups cup packages tablespoon

Ingredient -- Preparation Method -------------------------------all-purpose flour (4 to 4 1/2 cups) packed light brown sugar Fleischmann's� Active Dry or Rapid Rise Yeast caraway seed

1 1/2 2 2 2 1 1

teaspoons cups tablespoons cups tablespoon

salt very warm water (120� to 130�F) vegetable oil rye flour egg white lightly beaten with 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 Categories : : 6 Preparation Time :0:15 : Main Dishes

Nat. Pork Producers Council

Amount -------5 1 1/3 2 1/4 1/4 1 1 2 1 1 1/4

Measure -----------pounds cup cup tablespoons cup cup tablespoon tablespoon teaspoons teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------pork spareribs water butter or margarine fresh lemon juice dry mustard chili powder sugar paprika salt onion powder garlic powder 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 Categories Amount -------1 1 2 1 3/4 2 : : 6 Preparation Time :0:00 : Nat. Pork Producers Council

Sauce/ Baste/ Gravy

Measure -----------tablespoon cups cup cup tablespoons

Ingredient -- Preparation Method -------------------------------onion -- chopped oil fresh cranberries water sugar dry mustard

1/8 1/8 1/8

teaspoon teaspoon teaspoon

ground cloves cinnamon 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 Categories Amount -------1 1/4 1 1 : : 1 Preparation Time :0:00 : Beverages Tea

Stash Tea

Measure -----------cup cup cup shot

Ingredient -- Preparation Method -------------------------------Stash Irish Breakfast Tea boiling water prepared cranberry, raspberry, strawberry juice 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 Categories Amount -------4 12 4 1 2 1/4 1/8 1 2 3/4 1/4 : : 4 Preparation Time :0:00 : BC Turkey Marketing Board Poultry

Main Dishes

Measure -----------tablespoons teaspoons teaspoon teaspoon tablespoons cup cup

Ingredient -- Preparation Method -------------------------------turkey breast cutlets asparagus spears -- cut to 5" light cream cheese garlic clove -- minced chopped chives or green onion dried tarragon pepper egg milk bread crumbs 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 Categories Amount -------1 1/2 5 1 1/2 3/4 6 1 1/2 1/2 6 2 3/4 : : 8 Preparation Time :0:00 : Ontario White Bean Producers

Soups/ Stews/ Chowders

Measure -----------cups slices cups cup cups teaspoons teaspoon cups tablespoons cup

Ingredient -- Preparation Method -------------------------------dry white pea beans bacon -- cut in 1/2 inch pieces onion -- chopped celery -- diced liquid from beans plus water salt pepper milk chopped parsley 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 Categories Amount -------1 1 1 1/8 1 : : 4 Preparation Time :0:00 : Nat. Pork Producers Council

Side Dishes

Measure Ingredient -- Preparation Method ------------ -------------------------------10-ounce package frozen chopped spinach 3-ounce package cream cheese -- softened tablespoon melted butter teaspoon ground nutmeg 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 Categories Amount -------1 1/2 12 : : 6 Preparation Time :0:00 : National Pasta Association Poultry

Pasta

Measure -----------pound teaspoon ounces

Ingredient -- Preparation Method -------------------------------Ziti, Penne or other medium shape pasta -- uncooked vegetable oil lean turkey ham -- cut into bite-size pieces

1 1 1 3/4 1/4 1/4 3/4

2 1

red bell pepper (about 1 cup) -- diced cup non-fat sour cream 10-ounce package frozen spinach -- thawed and drained well cup skim milk cup Dijon mustard cup chopped fresh parsley tablespoons minced fresh dill tablespoon lemon juice 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 Categories Amount -------12 2 1 1 1 1 4 1 : : 6 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Pasta

Fish/ Seafood

Measure -----------ounces cups package package tablespoon ounces 14 3/4-ounce

Ingredient -- Preparation Method -------------------------------cavatelli or other medium sized shell-shaped pasta 1% lowfat milk creamy herbed seafood sauce mix OR lemon dill sauce mix butter shallot -- finely chopped sliced mushrooms -- optional 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 Categories Amount -------1 4 1/2 1/2 3 2 1 : : 8 Preparation Time :0:00 : Nat. Pork Producers Council

Salads

Measure -----------3 pound cup cup tablespoons teaspoons teaspoon

Ingredient -- Preparation Method -------------------------------head of green cabbage -- cored and shredded carrots -- pared and shredded mayonnaise sour cream lemon juice dry mustard 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 Categories Amount -------2 3 1 1 1/2 1 1/2 1 1/4 : : 4 Preparation Time :0:00 : Lawry's Vegetables

Side Dishes

Measure -----------tablespoons

Ingredient -- Preparation Method -------------------------------butter or margarine eggs -- beaten 15.25-ounce can whole kernel corn -- drained 12-ounce can evaporated milk cup dry unseasoned breadcrumbs tablespoons sugar 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 Categories Amount -------1/2 1/4 1 1/3 2 3 1/4 1/2 : : 6 Preparation Time :0:00 : Side Dishes

The Rice Council

Measure -----------cup cup cup cup cups cups cup cup

Ingredient -- Preparation Method -------------------------------chopped onion butter -- divided uncooked rice dry white wine chicken broth water grated Parmesan cheese Salt and ground white pepper -- to taste 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 Amount -------4 4 4 1 1 1 1 strips 1 1 1 8 2

: Burgers/Sandwiches Poultry Measure -----------tablespoons medium clove medium

Florida Tomato Committee

Ingredient -- Preparation Method -------------------------------chicken breasts -- boneless, skinless olive oil crusty sandwich rolls garlic -- peeled and cut in half yellow onion -- thinly sliced red bell pepper -- cored, seeded and cut into thick strips AND yellow bell pepper -- cored, seeded and cut into thick coarsely chopped fresh rosemary OR dried rosemary capers Greek style olives -- pitted and chopped Salt and freshly ground pepper ripe Florida tomatoes -- thinly sliced

tablespoon teaspoon tablespoon large

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 Categories Amount -------2 1 1 1 1 1/3 1/4 : : 3 Preparation Time :0:00 : Main Dishes Pork

Nat. Pork Producers Council

Measure -----------pounds tablespoon tablespoon tablespoon tablespoon cup cup

Ingredient -- Preparation Method -------------------------------pork back ribs creamy peanut butter curry powder soy sauce cooking oil catsup 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 Categories Amount -------3 1 1/3 1/2 : : 12 Preparation Time :0:00 : Appetizers/Snacks

Fleischmann's Yeast

Measure -----------cups cup package teaspoon

Ingredient -- Preparation Method -------------------------------DOUGH all-purpose flour (3 to 3 1/2 cups) granulated sugar Fleischmann's� Active Dry Yeast -- * see note salt

1/2 1/2 1/3

cup cup cup

water milk plus 1 tablespoon butter or margarine No-stick baking spray FILLING chopped dates or pitted dates -- snipped brown sugar ground cinnamon STREUSEL TOPPING granulated sugar all-purpose flour butter or margarine -- softened

1 2 2 2 1 1/4

cup cup teaspoons tablespoons tablespoons tablespoon

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 Categories Amount -------3 3 1 1/2 1 1/2 1 1/2 1/4 : : 4 Preparation Time :0:00 : Fleischmann's Yeast

Pizza

Measure Ingredient -- Preparation Method ------------ -------------------------------14 1/2-ounce cans Italian tomatoes (3 cups drained) Basic Pizza Dough -- prepared as directed Cornmeal cups imitation shredded Mozzarella cheese pounds lean sausage teaspoons oregano leaves -- crushed teaspoons fennel seeds -- crushed 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 Categories : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Dough Pizza

Amount -------1 2 3/4 3 2 1

Measure -----------cup tablespoons teaspoon cups teaspoons tablespoon

Ingredient -- Preparation Method -------------------------------water olive or vegetable oil salt bread flour Fleischmann's� Bread Machine Yeast 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 Categories Amount -------6 1 6 8 : : 12 Preparation Time :0:15 : Pizza

Rag�

Measure -----------14-ounce jar ounces ounces

Ingredient -- Preparation Method -------------------------------rye or pumpernickel bagels -- split and toasted Rag� Pizza Quick Sauce thinly sliced pastrami 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 Categories Amount -------1 skewered 2 : : 4 Preparation Time :0:10 : Appetizers/Snacks

Nat. Pork Producers Council

Measure -----------pound tablespoons

Ingredient -- Preparation Method -------------------------------ribs (with or without bones) -- cut into 1-rib portions, butter -- melted

1 2 2 2

tablespoon tablespoons tablespoons tablespoons

hot pepper sauce Cajun seasoning (purchased or homemade) (2 to 4 tablespoons) cracker crumbs OR 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 Categories Amount -------1 1 1/2 1/2 : : 6 Preparation Time :1:00 : Main Dishes Swift & Company

Pork

Measure -----------2-pound tablespoon cup cup

Ingredient -- Preparation Method -------------------------------pork tenderloin (2-3 pounds) dry barbecue rub prepared mustard 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 Categories Amount -------12 1 1/2 1 3/4 1/2 4 2 1/2 1/2 3 6 : : 12 Preparation Time :0:00 : Burgers/Sandwiches

California Egg Commission

Measure -----------cups cup cup cup cups cups cup cup tablespoons drops

Ingredient -- Preparation Method -------------------------------FOR EGG SALAD California Fresh Eggs -- hard-cooked and diced green onion -- finely chopped radishes -- shredded dill pickles -- finely chopped mayonnaise FOR COLESLAW cabbage -- thinly sliced bean sprouts -- chopped green onion -- finely diced carrot -- shredded Italian salad dressing 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 Categories Amount -------1 3/4 1 6 1/2 2 1 1/2 1/3 1/4 2 1 : : 24 Preparation Time :0:00 : Breads and Muffins

Fleischmann's Yeast

Measure -----------cups cup cups packages teaspoons cup cup cup

Ingredient -- Preparation Method -------------------------------very hot water (125� to 130�F) 100% bran cereal all-purpose flour (6 1/2 to 7 cups) Fleischmann's� Rapid Rise Yeast salt butter or margarine -- softened sugar eggs -- at room temperature chopped dates or pitted dates -- snipped

1/4 1 1

cup tablespoon

molasses egg white lightly beaten with 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 Categories : : 12 Preparation Time :0:00 : Cherry Marketing Institute

Condiments

Amount -------1 1/2 1/2 1/4 1 1 2 1/4 1/8

Measure -----------cups cup cup tablespoon large tablespoons teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------dried tart cherries red wine vinegar balsamic vinegar butter or margarine red onion -- finely chopped granulated sugar salt -- or to taste 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 Categories Amount -------1 2 : : 12 Preparation Time :0:00 : Nat. Pork Producers Council

Sauce/ Baste/ Gravy

Measure -----------tablespoons

Ingredient -- Preparation Method -------------------------------onion -- coarsely chopped vegetable oil

1/2 1 1/2 1/2 1/2

teaspoon cup cup cup tablespoon

curry powder orange juice chicken stock dried cherries Salt and pepper -- to taste 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 Categories : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

Amount Measure -------- -----------10 ounces necessary 1 cup 1/4 cup 1/4 cup 3 tablespoons 1 Dash 3 tablespoons

Ingredient -- Preparation Method -------------------------------Alaska dungeness crab meat (about 2 cups) -- thawed if soft bread crumbs minced green onion celery -- minced mayonnaise egg -- beaten Generous dash bottled hot pepper sauce salt and pepper Flour 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 Categories : : 5 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Fish/ Seafood

Appetizers/Snacks Salads

Amount Measure -------- -----------1 necessary 2 cups 2 2 1

Ingredient -- Preparation Method -------------------------------Alaska dungeness crab (2 to 3 pounds) -- thawed if fresh pineapple chunks* apples -- cut into chunks OR pears orange -- peeled, sliced and halved Lettuce HONEY DRESSING lime juice lime juice honey ground ginger Lime or lemon wedges

1/2 1 1 1/2 1/8

cup tablespoon teaspoons teaspoon

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 Categories Amount -------1 1 1/4 1/4 1/4 10 1 3/4 8 : : 8 : Beef Preparation Time :0:25 The Texas Beef Council Ingredient -- Preparation Method -------------------------------ground beef, lean chili powder ground cumin salt pepper frozen chopped spinach -- defrosted chunky salsa Colby cheese -- shredded flour tortillas -- warmed

Measure -----------pound tablespoon teaspoon teaspoon teaspoon ounces cup cup medium

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 Categories Amount -------1 2 2 1 3 1 1 1/2 1 1/4 1/4 : : 4 Preparation Time :0:00 : National Pasta Association

Pasta

Measure -----------pound teaspoons large large medium bunch cup teaspoon cup cup

Ingredient -- Preparation Method -------------------------------Orzo, Ditalini, or other small pasta shape -- uncooked vegetable oil red bell peppers -- cored, seeded and cut into wide strips red onion -- sliced into 1/4-inch-thick rings tomatoes -- very ripe scallions -- finely chopped jalape�o pepper -- seeded and minced lime juice salt low-fat sour cream OR 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 Categories Amount -------4 1/3 2 1 1 1/2 2 1/2 1/4 1 3 1/2 : : 16 Preparation Time :0:00 : Breads and Muffins Fleischmann's Yeast

Breakfast/ Brunch

Measure Ingredient -- Preparation Method ------------ -------------------------------cups whole wheat flour cup sugar packages Fleischmann's� Rapid Rise Yeast tablespoon freshly grated orange peel teaspoons salt cups nondairy breakfast creamer cup water cup vegetable oil 8-ounce package chopped dates or pitted dates -- snipped cups all-purpose flour (3 1/2 to 4 cups) Glaze (recipe follows) -- optional cup tablespoon GLAZE confectioners' sugar nondairy breakfast creamer (1 to 2 tablespoons) vanilla

1 1 1/2

teaspoon

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 Categories : : 12 Preparation Time :0:00 : Appetizers/Snacks Desserts

Breakfast/ Brunch Fleischmann's Yeast

Amount -------2 1/2 1/4 1 1 1/2 1/2 1/2 1/4 3/4 3/4 1/2 1

Measure -----------cups cup tablespoon package teaspoon cup cup cup cup cup teaspoon

Ingredient -- Preparation Method -------------------------------all-purpose flour (2 1/2 to 3 cups) sugar grated lemon peel Fleischmann's� Rapid Rise Yeast salt milk butter or margarine -- cut into pieces water DATE NUT FILLING chopped or pitted dates -- snipped ground walnuts ground cinnamon egg -- lightly beaten Powdered Sugar Frosting (recipe follows) -- optional POWDERED SUGAR FROSTING powdered sugar -- sifted milk (4 to 5 teaspoons) vanilla extract

1 4 1/2

cup teaspoons teaspoon

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 Categories Amount -------1 : : 4 Preparation Time :0:00 : Main Dishes Pasta

National Pasta Association

Measure -----------pound

Ingredient -- Preparation Method -------------------------------Fettucine, Linguine or Spaghetti -- uncooked

1 1/2 1/4 1/2

4

cup cup teaspoon cup ounces

evaporated skim milk chopped fresh parsley white pepper grated Parmesan cheese 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 Categories Amount -------4 2 8 1/4 1/4 1 : : 4 : Beef Preparation Time :0:00 The Texas Beef Council Ingredient -- Preparation Method -------------------------------beef rib eye or top loin steaks -- cut 3/4 inch thick fresh lime juice flour tortillas (6-inch diameter) Colby cheese -- shredded Monterey Jack cheese -- shredded refrigerated salsa

Measure -----------tablespoons cup cup cup

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 Categories Amount -------4 8 strength 2 1 1 : : 1 Preparation Time :0:00 : Beverages Tea

Stash Tea

Measure -----------ounces ounces ounces ounce ounce

Ingredient -- Preparation Method -------------------------------ice Stash English or Irish Breakfast tea -- brewed double coconut syrup cream OR 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 Categories Amount -------1 1/2 1/4 2 1 1 3 : : 4 Preparation Time :0:00 : Main Dishes The National Honey Board

Pork

Measure -----------cup cup cup tablespoons tablespoon teaspoon pounds

Ingredient -- Preparation Method -------------------------------chili sauce honey, or more minced onion dry red wine, optional Worcestershire sauce Dijon-style mustard 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 Amount -------1 3 1 1/8 1 1 1/4 3/4 1 1/2 12 2 1/2

: Nat. Pork Producers Council Soups/ Stews/ Chowders Measure -----------pound tablespoons teaspoon teaspoon tablespoon cups teaspoon cups cups

Pork

Ingredient -- Preparation Method -------------------------------boneless pork shoulder -- cut into 1-inch cubes all-purpose flour salt pepper vegetable oil water curry powder celery pieces pitted prunes 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 Categories : : 6 Preparation Time :0:00 : California Egg Commission Main Dishes

Eggs Omelets

Amount -------1

Measure -----------tablespoon

Ingredient -- Preparation Method -------------------------------olive oil

1 1 1 1 10 2 1 2 2 1/2

small small clove medium small tablespoons teaspoon teaspoon tablespoons cups cup

1/4

onion -- chopped garlic -- minced tomato -- chopped zucchini -- thinly sliced California Fresh Eggs fresh basil -- chopped OR dried basil ground black pepper fresh parsley -- chopped cooked pasta; linguine or spaghetti (preferably fettuccine) 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 Categories Amount -------3 2 1 6 6 : : 12 Preparation Time :1:30 : Main Dishes Swift & Company

Pork

Measure -----------pounds tablespoons tablespoon ounces ounces Dash

Ingredient -- Preparation Method -------------------------------boneless pork loin roast -- trimmed of visible fat cornstarch sugar orange juice unsweetened pineapple juice salt

2 1

Dash tablespoons pint

ground cloves lemon juice 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 Categories Amount -------3 1 1/4 1 1 : : 6 Preparation Time :0:00 : Plantains Turbana Corporation

Pork

Measure -----------pound teaspoon quart teaspoon

Ingredient -- Preparation Method -------------------------------green plantains ground pork pepper water 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 Categories Amount -------1 1 1 5 4 10 2 1 2 1 1 : : 8 Preparation Time :0:00 : Ontario White Bean Producers

Salads

1/2 1/2

Measure Ingredient -- Preparation Method ------------ -------------------------------16-ounce package fusilli pasta cup white pea beans -- soaked and cooked OR cup canned white pea beans -- drained and rinsed ounces hard Italian hot salami -- sliced thinly plum tomatoes -- chopped red pepper -- cut in long, thin slices green pepper -- cut in long, thin slices black olives -- pitted and halved tablespoons fresh parsley -- chopped tablespoon tablespoons tablespoon clove cup BALSAMIC VINAIGRETTE Dijon mustard balsamic vinegar lemon juice garlic -- minced olive oil Salt and pepper -- to taste

1/2

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 Categories Amount -------1 1 2 2 8 1 1/2 : : 8 Preparation Time :0:00 : Main Dishes Rag�

Pork

Measure -----------large medium cloves tablespoons 30-ounce jar teaspoon

Ingredient -- Preparation Method -------------------------------red bell pepper -- diced onion -- thinly sliced garlic -- minced olive oil boneless pork chops -- trimmed Rag� Chunky Gardenstyle Pasta Sauce 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 Categories Amount -------1 1/2 pieces (1 2 2 1 6 1/2 1 : : 4 Preparation Time :0:25 : Nat. Pork Producers Council Vegetables

Side Dishes

Measure -----------pounds inch) teaspoons cloves 15-ounce can cup teaspoon Dash

Ingredient -- Preparation Method -------------------------------kale, chard or mustard greens -- trimmed and cut into olive oil garlic -- crushed cannellini (white kidney beans) -- undrained dried tomato halves -- rehydrated if dried, chopped chicken broth dried rosemary -- crushed 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 Categories Amount -------1 1/2 1 1 1/2 1/2 1 1

: : 4 Preparation Time :0:00 : Florida Tomato Committee

Pizza

Measure -----------pounds cup cup cup cup 10-ounce cup

Ingredient -- Preparation Method -------------------------------fresh Florida tomatoes chopped, peeled cucumber (1 medium) chopped green pepper (1 large) finely chopped onion bottled Italian dressing prepared pizza crust 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 Categories Amount -------5 3/4 1/2 1 : : 32 Preparation Time :0:00 : Breads and Muffins

Fleischmann's Yeast

Measure -----------cups cup package

Ingredient -- Preparation Method -------------------------------all-purpose flour (5 3/4 to 6 1/4 cups) grated Parmesan cheese Fleischmann's� Active Dry or Rapid Rise Yeast

1 1/2 2 1/4 2

teaspoons cups cup

salt water olive oil 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 minutes. about 20 let rest lightly floured surface until smooth and elastic, about 4 to 6 Cover; let rise in warm, draft-free place until doubled in size, to 40 minutes. (With Rapid Rise Yeast, cover kneaded dough and 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 Categories : : 8 Preparation Time :0:00 : Appetizers/Snacks Fleischmann's Yeast

Breakfast/ Brunch Sweet Breads and Coffee Cakes

Amount

Measure

Ingredient -- Preparation Method

-------1/3 1/3 2/3 1 3/4 3/4 2 1/3 2 1 1/2 6 1 1

-----------cup cup cup cup cup cup packages cup

-------------------------------firmly packed light brown sugar light corn syrup butter or margarine -- softened pecan pieces warm water warm milk (105� to 115�F) Fleischmann's� Active Dry Yeast granulated sugar eggs teaspoons salt cups all-purpose flour (6 to 6 1/2 cups) tablespoon ground cinnamon 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 Categories Amount -------2 4 2 3/4 1 1 1/2 : : 10 Preparation Time :0:00 : Nat. Pork Producers Council

Sauce/ Baste/ Gravy

Measure -----------tablespoons tablespoons cups cup cup cups

Ingredient -- Preparation Method -------------------------------grated ginger root garlic -- minced sugar dry sherry ketchup 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 Categories Amount -------4 2 1 3/4 : : 4 Preparation Time :0:20 : Main Dishes Swift & Company

Pork

Measure -----------tablespoons teaspoon cup

Ingredient -- Preparation Method -------------------------------boneless pork loin chops -- 3/4 inch thick flour butter chicken broth

2 2 2 4

teaspoons teaspoons teaspoons

minced fresh ginger Dijon-style mustard grainy mustard 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 Categories Amount -------1 1 6 1 : : 16 Preparation Time :0:00 : Nat. Pork Producers Council

Sauce/ Baste/ Gravy

Measure -----------cup clove cup

Ingredient -- Preparation Method -------------------------------goat cheese garlic green onions 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 Categories Amount -------3 1/2 2 1 1 1 1/3 1 1/2 1 1 : : 12 Preparation Time :0:00 : Appetizers/Snacks Fleischmann's Yeast

Breads and Muffins

Measure -----------cups tablespoons package teaspoon cup cup cups tablespoon

Ingredient -- Preparation Method -------------------------------all-purpose flour (3 1/2 to 4 cups) sugar Fleischmann's� Rapid Rise Yeast salt water milk grated sharp Cheddar cheese (6 ounces) egg white lightly beaten with 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 Categories Amount -------3 1 2 1 2 2 3 1/2 1/2 : : 8 Preparation Time :0:00 : Breads and Muffins

The National Honey Board

Measure -----------cups cup tablespoons teaspoon cups cups cup cup

Ingredient -- Preparation Method -------------------------------yellow cornmeal whole wheat flour baking powder salt buttermilk OR low-fat yogurt butter or margarine -- melted honey 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 Categories : : 5 Preparation Time :0:30 : Main Dishes Swift & Company

Pork

Amount -------1 1 4 wedges 1 1 1/2 1/4 3 2 1/2 1/4

Measure -----------pound teaspoon cup cup cup cup tablespoons tablespoons teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------boneless pork loin -- cut into 1/2 inch cubes vegetable oil Granny Smith apples -- cored and sliced into 1/2 inch dry white wine OR chicken broth brown sugar cider vinegar cornstarch Worcestershire sauce salt 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 Categories Amount -------1 1/3 1 1/3 1 1/3 : : 4 Preparation Time :0:00 : Beverages

Stash Tea

Measure -----------cups cups cups

Ingredient -- Preparation Method -------------------------------Tea Concentrates (made from Stash Tea Premium Green tea) apple juice 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 Categories Amount -------12 4 : : 0 Preparation Time :0:00 : Beverages Tea

Stash Tea

Measure -----------cups

Ingredient -- Preparation Method -------------------------------tea bags 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 Categories : : 8 Preparation Time :0:00 : Side Dishes

The Rice Council

Amount -------1 1/2 1/2 1/3 3 1 1/8 1/4

Measure Ingredient -- Preparation Method ------------ -------------------------------tablespoon butter or margarine cup slivered almonds cup chopped onion cup chopped red pepper cups cooked brown rice -- (cooked in chicken broth) 10 ounce package frozen French-style green beans -- thawed teaspoon ground white pepper, or to taste 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 Categories : : 8 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Side Dishes Vegetables

Amount -------2 4 4 3/4 1/2

Measure -----------pounds tablespoons cup teaspoon

Ingredient -- Preparation Method -------------------------------Boiling salted water -- in 2 pans fresh green beans leeks butter Oregon hazelnuts -- toasted and chopped 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 Categories Amount -------1 1 1 2 : : 4 Preparation Time :0:00 : Pizza

The Mushroom Council

Measure -----------cup

Ingredient -- Preparation Method -------------------------------(about 4 ounces) shredded Monterey Jack cheese with jalapeno peppers -- divided 16-ounce package prebaked pizza crust cup sliced steak AND 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 Categories : : 6 Preparation Time :0:00 : Beef The Mushroom Council

Main Dishes

Amount Measure -------- -----------1 1/2 pound 1 pound 1 pound (about 2 cups) 2 medium 1 large cups) 3/4 cup

Ingredient -- Preparation Method -------------------------------flank steak -- pierced with a fork small fresh white mushrooms (about 6 cups) zucchini -- halved lengthwise and cut in 1-1/2 inch pieces onions -- cut in wedges (about 2 cups) sweet red bell pepper -- cut in 2-inch pieces (about 1-1/4 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 Categories Amount -------12 : : 2 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Main Dishes

Fish/ Seafood

Measure -----------ounces

Ingredient -- Preparation Method -------------------------------Alaska halibut steaks -- thawed if necessary

3 2 2

tablespoons tablespoons teaspoons

Salt and pepper finely ground almonds butter or margarine -- melted 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 Serving Size Categories Amount -------3 1 1/2 1 1 1 1/3 3 3/4 1/2 1/4 1/8 :Clint, Sitka, Alaska : 6 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

Measure -----------cups cups cup package cups cup teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------sharp Cheddar cheese -- grated flaked halibut finely chopped onion frozen chopped broccoli -- thawed and drained milk eggs Bisquick� baking mix lemon pepper minced garlic 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 Categories Amount -------1 3 1 1 1 1 : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Main Dishes

Fish/ Seafood

Measure -----------pound tablespoons cup cup cup cup teaspoon teaspoon teaspoon cup cup teaspoons teaspoon teaspoon

1/4 1/4 1/4 1/4 1/4

2 1 1

Ingredient -- Preparation Method -------------------------------Alaska halibut -- thawed if necessary Salt and pepper oil -- divided carrots -- thinly sliced celery -- thinly sliced green onions -- diagonally sliced broccoli florets salt fresh ginger root OR ground ginger chicken broth OR water cornstarch grated lemon OR 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 Categories Amount -------3 1/2 2 2 1/4 1 1/4 2 3 1 1 3/4 1 : : 6 Preparation Time :0:00 : Appetizers/Snacks

Fleischmann's Yeast

Measure -----------cups packages tablespoons teaspoon cup cup tablespoons cups cup 4-ounce jar cup

Ingredient -- Preparation Method -------------------------------all-purpose flour (3 1/2 to 4 cups) Fleischmann's� Rapid Rise Yeast sugar salt very warm water (120� to 130�F) prepared mustard butter or margarine -- softened chopped cooked ham (about 1 pound) grated Swiss cheese (4 ounces) diced pimientos -- well drained diced dill pickles 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 Categories Amount -------1 1 2 2 3 2 1 1 1/2 1/4 : : 8 Preparation Time :0:00 : Casseroles

Ontario White Bean Producers

Measure -----------tablespoon large tablespoons cups cups cups cup cup teaspoon teaspoon cups cup

Ingredient -- Preparation Method -------------------------------olive oil cooking onion -- diced minced garlic diced cooked ham cooked white pea beans canned tomatoes -- diced, see notes* grated Cheddar cheese OR grated Provolone cheese basil pepper TOPPING fresh bread crumbs Parmesan or Romano cheese

1 1/2 1/4

1/4 1

cup tablespoon

finely chopped fresh parsley 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 Categories Amount -------2 1 3/4 : : 6 Preparation Time :0:00 : Breads and Muffins

Fleischmann's Yeast

Measure -----------cups package teaspoon

Ingredient -- Preparation Method -------------------------------DOUGH bread flour (2 to 2 1/2 cups) Fleischmann's� Rapid Rise Yeast salt

3/4 1 2 1 1 1

cup tablespoon cups cup cup

very warm water (120� to 130�F) olive or vegetable oil FILLING shredded sharp Cheddar cheese (8 ounces) diced fully-cooked ham (6 ounces) chopped frozen broccoli -- thawed, drained TOPPING 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 Categories Amount -------: : 6 Preparation Time :0:15 : Nat. Pork Producers Council Salads

Pork

Measure ------------

Ingredient -- Preparation Method --------------------------------

3/4 2 3 1 1 1 1 1 6 1 1/2 1/4

pound tablespoons cup tablespoons tablespoon teaspoon clove tablespoon medium cups head

boneless ham vegetable oil peanut butter fresh lime juice reduced-sodium soy sauce ground ginger garlic -- minced sugar cucumber -- seeded and thinly sliced red onion -- thinly sliced romaine or curly endive -- torn 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 Categories Amount -------1 1/3 1 1/3 2 2 4 1 : : 6 Preparation Time :0:15 : Main Dishes Pork

Nat. Pork Producers Council

Measure -----------2-pound cup tablespoon cup tablespoons tablespoons teaspoons cup

Ingredient -- Preparation Method -------------------------------fully-cooked ham center slice -- cut 1-inch thick water cornstarch apricot preserves brown sugar dry red wine lemon juice 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 Categories Amount -------6 1/2 1/4 1/2 1/4 1 3/4 : : 6 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Fruit

Measure -----------large cup cup tablespoon cup teaspoon cup cup

1

Ingredient -- Preparation Method -------------------------------baking apples Lemon juice chopped Oregon hazelnuts diced, pitted dates butter -- softened sugar cinnamon water 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 Categories Amount -------3 1 1 4 3 2 1/4 3 : : 24 Preparation Time :0:00 : Candies The Oregon Hazelnut Industry

Dundee Hazelnuts

Measure -----------cups cup cup cups tablespoons teaspoons teaspoon teaspoons

Ingredient -- Preparation Method -------------------------------sugar light corn syrup water roasted and chopped Oregon hazelnuts margarine vanilla salt 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 Categories : : 8 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Side Dishes Vegetables

Amount -------3/4 1/2 3/4 1/2 1 1 1/4

Measure -----------cup cup cup 8-ounce can cup cup

Ingredient -- Preparation Method -------------------------------uncooked rice roasted and coarsely chopped Oregon hazelnuts grated Cheddar cheese onion -- diced sliced mushrooms (6-8 ounces) -- drained (save liquid) chicken broth 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 Categories : : 12 Preparation Time :0:00 : Candies The Oregon Hazelnut Industry

Dundee Hazelnuts

Amount -------3 2 1 1/8 2 1/4 2 3/4 1/2

Measure -----------squares cups cup teaspoon cup tablespoons teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------unsweetened chocolate ground Oregon hazelnuts sugar salt eggs -- beaten fine dry bread crumbs flour cinnamon 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 Categories Amount -------1 1/2 1 1 1 1 2 2 1/4 : : 6 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Soups/ Stews/ Chowders

Measure -----------cups

1/2

Ingredient -- Preparation Method -------------------------------mashed cooked squash OR 12-ounce package frozen cooked squash cup finely chopped Oregon hazelnuts (4 ounces) cup finely chopped onion quart chicken broth OR quart chicken stock Salt -- to taste teaspoon pepper tablespoons butter or margarine 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 Categories : : 4 Preparation Time :0:00 : Dundee Hazelnuts Salads

Fish/ Seafood The Oregon Hazelnut Industry

Amount -------2/3 1/2 1 2 1 1/2 3/4 1/4

4

Measure -----------cup teaspoon teaspoon Dash pounds cup cup cup cup medium

Ingredient -- Preparation Method -------------------------------mayonnaise salt curry powder pepper shrimp -- shelled, cleaned and cooked cooked rice roasted and chopped Oregon hazelnuts chopped celery finely chopped onion 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 Categories : : 6 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Side Dishes Vegetables

Amount -------2 8 3 2 1/3

Measure -----------cups ounces tablespoons tablespoons Dash Dash cup

Ingredient -- Preparation Method -------------------------------fresh cut-from-the-cob corn kernels fresh Chinese pea pods -- sliced into thirds diced pimento -- drained margarine salt pepper 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 Categories Amount -------2 1 1 2 1 1 1 2 1 1 1 1/2 1 1 1 4

: : 8 Preparation Time :0:00 : Indiana Soybean Board

Main Dishes

Measure -----------cups clove tablespoon tablespoons cup large tablespoons cup 16-ounce can 15-ounce can teaspoon teaspoon teaspoon 6-ounce can cups

Ingredient -- Preparation Method -------------------------------firm tofu -- crumbled garlic -- minced chili powder Worcestershire sauce onion -- chopped green pepper -- chopped carrot -- thinly sliced soyoil tomatoes -- chopped tomato sauce dark red kidney beans dried basil -- crushed cumin cayenne pepper tomato paste -- optional Salt -- to taste 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 Categories Amount -------1/2 1 1 : : 12 Preparation Time :0:00 : Breads and Muffins

Fleischmann's Yeast

Measure -----------tablespoon

Ingredient -- Preparation Method -------------------------------Master Bread Dough -- fresh or thawed egg 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 Categories : : 8 Preparation Time :0:00 : 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 4 cups ALTERNATE VEGETABLES 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 Categories Amount -------: : 4 Preparation Time :0:00 : Main Dishes

Monitor Sugar

Measure ------------

Ingredient -- Preparation Method --------------------------------

3 1 2 3 1 2 2 28 4 28 4 10 2 1/2

cloves cup teaspoons tablespoons teaspoon teaspoons teaspoons ounces teaspoons pound ounces cups ounces cups

garlic -- minced onions -- chopped black pepper oregano cayenne pepper chili powder vegetable oil tomatoes Big Chief granulated sugar turkey kielbasa -- thinly sliced canned cannellini -- rinsed and drained OR cooked navy beans chopped frozen broccoli 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 Categories Amount -------1 1/2 1 1 1 1 : : 6 : Beef Rag� Preparation Time :0:00

Main Dishes

Measure -----------pounds cup medium small clove

Ingredient -- Preparation Method -------------------------------extra-lean ground beef chopped fresh mushrooms onion -- finely chopped carrot -- minced garlic -- minced

1/4 1/8 1/8 2 1 1 12 1/4

cup teaspoon teaspoon cups cup 28-ounce jar ounces

dry red wine nutmeg cayenne pepper shredded Mozzarella cheese egg -- lightly beaten grated Parmesan cheese Rag� Hearty Pasta Sauce 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 Categories Amount -------2 1 1 : : 8 Preparation Time :0:00 : Burgers/Sandwiches Rag�

Pizza

Measure -----------large large tablespoon

Ingredient -- Preparation Method -------------------------------onions -- sliced into thick strips green bell pepper -- sliced into thick strips vegetable oil

1 1 10 8 10

loaf 14-ounce jar slices ounces slices

French bread -- split and toasted Rag� Pizza Quick Sauce deli cooked turkey bacon -- fried and crumbled 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 Categories Amount -------1 2 1 1 1 1 4 1 1 : : 4 Preparation Time :0:00 : Pizza

Rag�

Measure -----------pound large large clove tablespoon tablespoon 14-ounce jar cup

Ingredient -- Preparation Method -------------------------------Italian sausage -- sliced green bell peppers -- thinly sliced onion -- thinly sliced garlic -- minced vegetable oil grated Parmesan cheese (about 7" long) hero rolls -- partially split and toasted Rag� Pizza Quick Sauce 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 Categories Amount -------1 1/4 1 1 1 1/2 1 2 1 1 1/2 1 : : 6 Preparation Time :0:00 : Breads and Muffins Fleischmann's Yeast

Burgers/Sandwiches

Measure -----------cups package teaspoon cups cup tablespoons tablespoon cups

Ingredient -- Preparation Method -------------------------------all-purpose flour (1 1/4 to 1 3/4 cups) Fleischmann's� Rapid Rise Yeast salt water 100% bran margarine -- softened honey whole wheat flour Cooking spray 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 Categories Amount -------2 1/2 1 1 1/2 : : 6 Preparation Time :0:00 : Lawry's

Poultry

Measure -----------pounds bottle cup cup

Ingredient -- Preparation Method -------------------------------chicken parts (Best of Fryer) (2 1/2 to 3 pounds) Lawry's Herb and Garlic Marinade with Lemon Juice grated Parmesan cheese 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 Categories Amount -------1 2 1 1/2 2 : : 6 Preparation Time :0:15 : Nat. Pork Producers Council Salads

Pork

Measure -----------pound 12-ounce bags cups tablespoons

Ingredient -- Preparation Method -------------------------------roasted boneless pork loin -- cut into 1/2" cubes frozen corn -- thawed diced fresh tomatoes minced fresh herbs: parsley, thyme and basil Leaf lettuce VINAIGRETTE cornstarch water -- divided Dijon-style mustard garlic cloves -- minced red wine vinegar olive oil

1 1 1 2 1 1/2

tablespoon cup teaspoon cup tablespoon

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 Categories Amount -------4 1/2 1/4 1/4 1/8 1/2 1 2 : : 4 : Pork Preparation Time :0:00

Swift & Company

Measure -----------teaspoon teaspoon teaspoon teaspoon cup tablespoon tablespoons

Ingredient -- Preparation Method -------------------------------pork center cut chops dried marjoram leaves garlic salt onion powder freshly ground black pepper plus 1 tablespoon water -- divided cornstarch 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 Categories Amount -------: : 4 Preparation Time :0:00 : Appetizers/Snacks Fleischmann's Yeast

Breads and Muffins

Measure ------------

Ingredient -- Preparation Method --------------------------------

3 1 1 2 1 1 1 3 3 3 1 1

cups tablespoon package teaspoons teaspoon cup tablespoon ounces ounces ounces 2-ounce jar cup

1/2

all-purpose flour (3 to 3 1/2 cups) sugar Fleischmann's� Active Dry or Rapid Rise Yeast Italian herb seasoning salt very warm water (120� to 130�F) olive or vegetable oil cooked ham -- thinly sliced prune juice -- thinly sliced salami -- thinly sliced slice pimientos -- well drained pitted ripe olives -- drained 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 Categories Amount -------4 1/2 1 3 1 2 1/2 : : 6 Preparation Time :0:00 : Lawry's

Side Dishes

Measure -----------slices cup 28-ounce can tablespoons teaspoon tablespoons teaspoon

Ingredient -- Preparation Method -------------------------------bacon -- cut into 1/2-inch pieces chopped onion baked beans Lawry's Hickory Marinade with Apple Cider Lawry's Seasoned Salt brown sugar 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 Categories : : 24 Preparation Time :0:00 : Appetizers/Snacks Fleischmann's Yeast

Breads and Muffins Holiday

Amount --------

Measure ------------

Ingredient -- Preparation Method -------------------------------HERB DOUGH

4 1/4 1 1 1/2 3/4 3/4 3/4 1 1/2 2 1

cups package teaspoons teaspoon teaspoon teaspoon cups tablespoons large

all-purpose flour (4 1/4 to 4 3/4 cups) Fleischmann's� Rapid Rise Yeast salt oregano thyme rosemary water olive oil SEED TOPPING 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 Categories Amount -------3 1/3 1/4 3 1 1 1/2 1/8 : : 6 Preparation Time :0:00 : Side Dishes

The National Honey Board

Measure -----------large cup cup tablespoons teaspoon teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------red onions (about 3 lbs.) honey water butter or margarine -- melted paprika -- preferably sweet Hungarian coriander salt 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 Categories Amount -------1/2 1 2 2 1/2 1/3 1/4 2 1 1 2 1 1/2 1 1/2 1/2 1/4 : : 12 Preparation Time :0:00 : Cakes

The National Honey Board

Measure -----------cup cup cups cup cup cup teaspoons cup cup teaspoons teaspoons teaspoon teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------butter or margarine -- softened honey eggs finely grated carrots golden raisins chopped nuts (optional) orange juice vanilla all-purpose flour whole wheat flour baking powder ground cinnamon baking soda salt ground ginger 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 Categories : : 4 Preparation Time :0:00 : Soups/ Stews/ Chowders

The National Honey Board

Amount -------1 1 2 1/4 1

Measure -----------pound cups cup cup

Ingredient -- Preparation Method -------------------------------carrots -- peeled and thinly sliced* onion -- chopped reduced-sodium chicken broth honey 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 Categories Amount -------3 3/4 3/4 2 1/2 : : 6 Preparation Time :0:00 : Main Dishes The National Honey Board

Poultry

Measure -----------pounds cup cup teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------meaty chicken pieces honey buttermilk baking mix -- or more dry mustard 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 Categories Amount -------1 1/2 3/4 9 48 : : 6 Preparation Time :0:00 : Beverages

The National Honey Board

Measure -----------cups cup cups small pieces

Ingredient -- Preparation Method -------------------------------lemon juice honey water 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 Categories Amount -------1 1 2 1 1 1 : : 6 Preparation Time :0:00 : Main Dishes Rag�

Poultry

Measure -----------pound tablespoon cloves jar

1/2

Ingredient -- Preparation Method -------------------------------boneless chicken breasts vegetable oil garlic -- minced Chicken Tonight Light Cooking Sauce for Chicken � Honey Mustard pound red potatoes -- boiled and thinly sliced 10-ounce package frozen broccoli spears -- cooked and drained 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 Categories Amount -------1 1

: 16 Preparation Time :0:00 : Spreads

The National Honey Board

Measure -----------cup cup

Ingredient -- Preparation Method -------------------------------honey 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 Categories Amount -------2 1 1 1/2 1/4 1/2 4 : : 16 Preparation Time :0:00 : Appetizers/Snacks The Oregon Hazelnut Industry

Dundee Hazelnuts

Measure -----------tablespoons tablespoon tablespoons teaspoon cup cups

Ingredient -- Preparation Method -------------------------------olive oil minced garlic ground cumin Tabasco sauce honey 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 Categories Amount -------1 1/2 1 : : 12 Preparation Time :0:00 : Spreads

The National Honey Board

Measure -----------cup cup teaspoon

Ingredient -- Preparation Method -------------------------------Dijon mustard honey 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 Categories Amount -------4 1/4 3 1 1/2 1/4

: : 4 : Pork

Preparation Time :0:00 The National Honey Board Ingredient -- Preparation Method -------------------------------lean low-sodium ham steaks honey water ground ginger ground cloves

Measure -----------4 ounce cup tablespoons teaspoons teaspoon

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 Categories Amount -------1 4 2 2 1 : : 4 Preparation Time :0:00 : Main Dishes Swift & Company

Pork

Measure -----------pound tablespoons tablespoons tablespoons tablespoon

Ingredient -- Preparation Method -------------------------------Armour pork tenderloin honey cider vinegar brown sugar 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 Categories Amount -------6 2 1 2 1/4 1/3 1/4 : : 24 Preparation Time :0:00 : Appetizers/Snacks Fleischmann's Yeast

Breads and Muffins

Measure -----------cups packages tablespoon cups cup cup

Ingredient -- Preparation Method -------------------------------whole wheat flour (6 to 7 cups) Fleischmann's� Rapid Rise yeast salt very warm water (125� to 130�) honey 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 Categories Amount -------1 1 2 1/4 3 1/2 2 1 1/2 : : 8 Preparation Time :0:00 : Pork The Rice Council

Side Dishes

Measure -----------pound cup teaspoons teaspoon cups cups cups

Ingredient -- Preparation Method -------------------------------meaty ham hocks chopped onion salt crushed red pepper water dry blackeyes 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 Serving Size Categories Amount -------2 2 2 2 1 1/2 3 1 1 :Joan Broughton, Mission, Texas : 8 Preparation Time :0:00 : Beverages Tea

Stash Tea

Measure -----------quarts cups cups large cans cups cups stick teaspoon

Ingredient -- Preparation Method -------------------------------Stash Orange Spice tea water sugar pineapple lemon juice orange juice cinnamon 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 Categories Amount -------: : 10 Preparation Time :0:00 : Main Dishes The Butterball Turkey Company

Poultry

Measure ------------

Ingredient -- Preparation Method --------------------------------

1 1 2 3 1 1 1 1/2 1/2 3/4 1/2 1/2

Turkey Italian Sausage with Red Sauce Butterball� Ground Turkey eggs OR egg whites 14.5 ounce can diced tomatoes with Italian herbs -- undrained cup finely chopped onion cup minced fresh parsley cup quick rolled oats cup grated Parmesan cheese teaspoon salt teaspoon ground black pepper cup pizza sauce

package package large

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 Categories Amount -------2 1 1 1/2 : : 4 Preparation Time :0:00 : Main Dishes The Butterball Turkey Company

Poultry

Measure Ingredient -- Preparation Method ------------ -------------------------------tablespoons olive oil -- divided 1-pound package Butterball� Lean Fresh Turkey Hot Italian Sausage large onion -- chopped pound mushrooms -- sliced

1/2 1 1 1 2 1/4

1/2

green bell pepper -- chopped clove garlic -- minced cup chicken broth or dry white wine 15-ounce can tomato sauce 14-1/2 ounce can stewed tomatoes -- drained tablespoons tomato paste 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 Categories Amount -------4 2 1/2 1/2 1 1/2 : : 4 Preparation Time :0:00 : The Idaho Potato Commission

Vegetables

Measure -----------large tablespoons cup cup

Ingredient -- Preparation Method -------------------------------Idaho� Potatoes margarine chopped or diced ham shredded Monterey Jack cheese with jalape�o peppers (2 ounces) 8 ounce carton low-fat sour cream 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 Categories Amount -------1 2 1 1 2 1/4 2 8 : : 4 Preparation Time :0:20 : Nat. Pork Producers Council

Pork

Measure -----------1-pound

Ingredient -- Preparation Method -------------------------------pork tenderloin rubbed with Jerk Seasoning -- see recipe 15-ounce cans black beans -- rinsed and drained small red onion -- chopped tablespoon chili powder teaspoons ground cumin Vegetable oil -- as needed cup chopped cilantro tablespoons lime juice Salt -- to taste 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 Categories Amount -------1 1 1/2 2 1 1 1/4 1/4 1 1 1/2 : : 0 Preparation Time :0:00 : Nat. Pork Producers Council

Sauce/ Baste/ Gravy

Measure -----------tablespoon teaspoons teaspoons teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------onion -- minced onion powder crushed thyme salt ground allspice ground nutmeg ground cinnamon sugar black pepper 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 Categories Amount -------1 1 1/2 2 1 1 1/4 1/4 1 1 1/2 : : 0 Preparation Time :0:00 : Nat. Pork Producers Council

Sauce/ Baste/ Gravy

Measure -----------tablespoon teaspoons teaspoons teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------onion -- minced onion powder crushed thyme salt ground allspice ground nutmeg ground cinnamon sugar black pepper 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 Categories Amount -------1 3 1 1/2 1 8 1/2 1/4 1 1 1 : : 4 Preparation Time :0:00 : Main Dishes

The Mushroom Council

Measure -----------cup tablespoons pound cup large ounces teaspoon teaspoon 14-ounce can 8-ounce can cup

Ingredient -- Preparation Method -------------------------------uncooked elbow macaroni olive oil fresh white mushrooms (about 6 cups) -- sliced chopped onion green bell pepper (about 1 cup) -- chopped turkey sausage (casing removed) salt ground black pepper diced tomatoes (undrained) tomato sauce 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 Categories Amount -------8 2/3 1/2 1 2 : : 8 Preparation Time :0:15 : Nat. Pork Producers Council

Pork

Measure ------------

Ingredient -- Preparation Method -------------------------------boneless pork chops -- 1-inch thick cup lemon juice cup olive oil 4 1/2-ounce jar chopped garlic 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 Categories Amount : : 8 Preparation Time :0:00 : Main Dishes Rag�

Pasta

Measure

Ingredient -- Preparation Method

-------1 1 1/2 1/8 1 1 2 1

------------ -------------------------------pound extra-lean ground beef 28-ounce jar Rag� Hearty Pasta Sauce teaspoon oregano teaspoon cinnamon 14-ounce package twist pasta -- cooked and drained 15-ounce package part-skim Ricotta cheese cups shredded Mozzarella cheese 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 Categories Amount -------15 2 8 3 1/2 1 12 1 : : 6 Preparation Time :0:00 : Main Dishes

Rag�

Measure -----------ounces ounces tablespoons teaspoon pinch ounces 28-ounce jar

Ingredient -- Preparation Method -------------------------------Ricotta cheese (1 3/4 cups) eggs -- beaten shredded Mozzarella cheese (2 cups) -- divided minced fresh parsley salt black pepper rotini -- cooked and drained 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 Categories Amount -------1 1/2 1 2 2 1/2 2 1 1/2 1 1/2 1/2 1/2 1/4 1/8 1/8 : : 12 Preparation Time :0:00 : Cakes

The National Honey Board

Measure -----------cup cup tablespoon tablespoons cup cups teaspoons teaspoons teaspoon teaspoon teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------honey strong-brewed coffee brandy (optional) eggs vegetable oil packed brown sugar all-purpose flour baking powder baking soda salt ground cinnamon ground ginger ground nutmeg 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 Categories Amount -------3 6 1 1/2 2 : : 12 Preparation Time :0:00 : Side Dishes

Stash Tea

Measure -----------pounds tablespoon cup tablespoons

Ingredient -- Preparation Method -------------------------------russet potatoes Stash Tea Lemon Blossom tea bag contents finely sliced fresh garlic butter 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 Categories : : 4 Preparation Time :0:00 : Main Dishes Salads

Poultry The N. A. Blueberry Council

Amount -------2 3/4 3 1 2 1/2 3/4 1/2

Measure -----------cups cup tablespoons teaspoon cups cup cup cup

Ingredient -- Preparation Method -------------------------------fresh or frozen blueberries -- divided low-fat lemon yogurt reduced-calorie mayonnaise salt cubed, cooked chicken breasts sliced green onions (scallions) diagonally sliced celery 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 Categories : : 2 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

Amount -------2 2 1 2

Measure -----------tablespoons teaspoons teaspoon 4-ounce

Ingredient -- Preparation Method -------------------------------butter -- * see note minced garlic lemon pepper 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 Categories Amount -------16 4 16 pieces 2 1 1 2 2 4 1 1/2 : : 6 Preparation Time :0:00 : National Pasta Association Poultry

Pasta

Measure -----------ounces tablespoons ounces 12-ounce cans cup cup tablespoons teaspoons tablespoons teaspoons

Ingredient -- Preparation Method -------------------------------Spaghetti, Thin Spaghetti, or Linguini -- uncooked margarine boneless, skinless chicken breasts -- cut into bite-size low-sodium chicken broth water freshly squeezed lemon juice honey finely grated lemon peel chopped fresh rosemary OR 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 Categories Amount -------1 1 1/2 1 1 2 1 2 2 6 1 1 1 : : 6 Preparation Time :0:00 : National Pasta Association Poultry

Pasta

Measure -----------pound pounds tablespoon tablespoon teaspoons teaspoon tablespoons tablespoons medium medium clove 10-ounce bag

Ingredient -- Preparation Method -------------------------------Linguine, Spaghetti or Thin Spaghetti -- uncooked turkey cutlets -- cut into 1/2-inch strips soy sauce white wine vinegar cornstarch lemon pepper olive oil OR vegetable oil green onions -- sliced fresh lemon -- cut into 10 thin slices and slivered garlic -- finely minced 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 Categories Amount -------2 5 1 1 4 1 2 3 3 : : 72 Preparation Time :0:00 : California Egg Commission Salads

Salad Dressing

Measure -----------cups cups cup cup ounces ounce cups tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------olive oil rice vinegar lemon juice lime juice green onions -- chopped garlic -- chopped parsley -- chopped lemon zest 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 Categories Amount -------1 : : 6 Preparation Time :0:00 : Nat. Pork Producers Council

Side Dishes

Measure -----------pound

Ingredient -- Preparation Method -------------------------------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 Categories Amount -------: : 6 Preparation Time :0:00 : Main Dishes Rag�

Pasta

Measure ------------

Ingredient -- Preparation Method --------------------------------

1 1 1 1 3 1 1

1/2

cup water 14 1/2-ounce can low-sodium or reduced-sodium chicken broth cup dried lentils 27 1/2-ounce jar Rag� Light Pasta Sauce � Chunky Mushroom tablespoon red wine vinegar cups penne rigate or mostaccioli (8 oz.) -- uncooked cup shredded part-skim Mozzarella cheese (4 oz.) OR 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 Categories Amount -------2 1/2 : : 10 Preparation Time :0:00 : New Zealand Wasabi Limited

Sauce/ Baste/ Gravy

Measure -----------cups cup

Ingredient -- Preparation Method -------------------------------thin soy sauce 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 Categories : : 6 Preparation Time :0:00 : Main Dishes Pasta

National Pasta Association Poultry

Amount -------1 2 1 1 2 2 2 1 1 2 1/4

Measure -----------pound cups tablespoon large stalks tablespoons 14 1/2-ounce teaspoon cups cup

Ingredient -- Preparation Method -------------------------------Linguine or Spaghetti -- uncooked broccoli florets margarine onion -- diced carrots -- sliced into 1/4-inch rounds celery -- diced all-purpose flour can low-sodium chicken broth ground sage diced cooked turkey 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 Categories Amount -------3/4 1 2 1 1/3 1/3 1/3 2 2 8 : : 8 Preparation Time :0:00 : Main Dishes Rag�

Pasta

Measure Ingredient -- Preparation Method ------------ -------------------------------pound extra lean ground beef cup thinly sliced onion cloves garlic -- minced 27 1/2-ounce jar Rag� Light Pasta Sauce � Chunky Mushroom cup red wine OR cup beef broth OR cup low sodium or reduced-sodium beef broth cups frozen Italian green beans (9 oz. package) -- cooked OR cups cut green beans 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 Categories Amount -------1 1 1 1 12 1 1 : : 8 Preparation Time :0:00 : Main Dishes

Rag�

Measure -----------tablespoon small small 28-ounce jar

Ingredient -- Preparation Method -------------------------------olive oil or vegetable oil green pepper -- diced red pepper -- diced Rag� Chunky Gardenstyle Super Mushroom Pasta Sauce oz linguini -- uncooked 3 1/2-ounce package sliced pepperoni -- sliced in thin strips 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 Categories Amount -------2 1 1 3/4 3 3 1 : : 6 Preparation Time :0:00 : Fish/ Seafood

Rag�

Measure Ingredient -- Preparation Method ------------ -------------------------------cloves garlic -- minced tablespoon olive oil 30-ounce jar Rag� Old World Style Spaghetti Sauce cup clam juice drops Tabasco sauce 6 1/2-ounce cans minced clams -- drained 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 Categories Amount -------1 6 3 2/3 1 : : 4 Preparation Time :0:00 : Main Dishes Pasta

National Pasta Association

Measure -----------pound ounces cloves cup cup

Ingredient -- Preparation Method -------------------------------Spaghetti or Thin Spaghetti -- uncooked turkey bacon -- finely chopped garlic -- minced dry white wine egg substitute

1/3 1/3

cup cup

chopped parsley 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 Serving Size Categories Amount -------4 1 1/4 1 1/4 1 1/4 1/4 2 1 3 1 2 1 :Lucy, Juneau, Alaska : 8 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Soups/ Stews/ Chowders

Fish/ Seafood

Measure Ingredient -- Preparation Method ------------ -------------------------------tablespoons butter cup chopped onion cup chopped celery cup diced potatoes teaspoon white pepper teaspoons thyme teaspoon dillweed tablespoons flour 8-ounce can stewed tomatoes cups milk 7 3/4-ounce can salmon tablespoons parsley 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 Categories : : 4 Preparation Time :0:00 : Main Dishes Pasta

National Pasta Association Poultry

Amount -------1 1 2 1 12 2 1/4 1/4 1/4 1/4 12

Measure Ingredient -- Preparation Method ------------ -------------------------------pound Rotini, Twists or Spirals -- uncooked 10-ounce package frozen corn -- thawed stalks celery -- diced medium red onion -- diced ounces smoked turkey -- diced teaspoons vegetable oil cup tomato sauce cup barbecue sauce cup low-sodium, defatted chicken broth cup red wine vinegar 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 Categories Amount -------1 : : 8 Preparation Time :0:00 : Beef Stash Tea

Main Dishes

Measure -----------large

Ingredient -- Preparation Method -------------------------------beef rump roast (or any other beef roast) Mango Sauce MANGO SAUCE Stash Tea Mango Passionfruit tea bags corn syrup brown sugar water

4 1 1/3 1/2

cup cup cup

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 Categories Amount -------1/3 2 1 drained 3/4 1/2 1 : : 24 Preparation Time :0:00 : Cherry Marketing Institute

Sauce/ Baste/ Gravy

Measure -----------cup tablespoons cup cup cup teaspoon

Ingredient -- Preparation Method -------------------------------cherry juice blend cornstarch frozen unsweetened tart cherries * -- thawed and well maple-flavored syrup chopped walnuts 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 Categories : : 32 Preparation Time :0:00 : Appetizers/Snacks Fleischmann's Yeast

Breakfast/ Brunch Sweet Breads and Coffee Cakes

Amount

Measure

Ingredient -- Preparation Method

-------4 1/2 1/3 2 1 1/2 1/2 1/2 2 1 1

-----------cups cup packages teaspoon cup cup cup cup cup

-------------------------------all-purpose flour (4 1/2 to 5 cups) sugar Fleischmann's� Rapid Rise Yeast salt milk water butter or margarine eggs maple syrup 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 Categories Amount -------10 10 6 4 2 8 6 2 2 2/3 2/3 1/3 1/3

: 12 Preparation Time :0:00 : Nat. Pork Producers Council

Sauce/ Baste/ Gravy

Measure ------------

bunches cloves small teaspoons tablespoons cup cup cup cup

Ingredient -- Preparation Method -------------------------------fresh lemongrass (1 inch) fresh Kaffir lime leaves 1-inch pieces peeled ginger root shallot -- chopped fresh cilantro garlic red chilis black pepper Zest of 2 lemons Thai fish sauce sesame oil lemon juice rice vinegar 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 Categories Amount -------1 1 : : 6 Preparation Time :0:00 : California Egg Commission Side Dishes

Salads

Measure -----------quart cup

Ingredient -- Preparation Method -------------------------------bite-sized pieces salad greens (about 8 ounces) chopped green pepper

1 1 10 1 2

1/4

cup chopped celery 10-ounce package frozen peas -- separated* cup minced onion hard-cooked eggs -- sliced cup shredded Cheddar cheese (4 ounces) -- divided 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 Categories Amount -------2 1 : : 6 Preparation Time :0:00 : Casseroles Rag�

Poultry

Ingredient -- Preparation Method -------------------------------cooked cubed chicken 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

Measure -----------cups jar

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 Categories Amount -------2 1/4 1/4 1/4 1/4 : : 12 Preparation Time :0:00 : Nat. Pork Producers Council

Side Dishes

Measure -----------pounds cup cup cup cup

Ingredient -- Preparation Method -------------------------------Idaho potatoes -- peeled and halved olive oil unsalted butter whipping cream 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 Categories Amount -------2 8 1 1/2 1/2 1 : : 8 Preparation Time :0:00 : Beef The Mushroom Council

Main Dishes

Measure Ingredient -- Preparation Method ------------ -------------------------------pounds ground lean beef ounces fresh white mushrooms (about 3 cups) -- coarsely chopped 1.4-ounce package dry vegetable soup mix cup seasoned dry bread crumbs cup milk egg -- lightly beaten Mushroom Sauce (recipe follows) cup tablespoons tablespoons ounces cup 14-ounce can MUSHROOM SAUCE milk cornstarch butter fresh white mushrooms (about 3 cups) -- sliced chopped onion beef broth

2 2 8 1

1/4

1/3

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 Categories Amount -------1 2 1 1 1 3 1 1 1 8 1/4 1 : : 8 Preparation Time :0:00 : Casseroles Pasta

National Pasta Association

Measure -----------pound teaspoons medium tablespoons 28-ounce can teaspoon teaspoon ounces cup cup

Ingredient -- Preparation Method -------------------------------Rigatoni, Ziti or other medium pasta shape -- uncooked vegetable oil onion -- chopped garlic clove -- minced jalape�o -- seeded and minced chili powder diced tomatoes -- undrained cumin dried oregano cooked boneless, skinless chicken breast -- julienned ripe olives 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 Categories Amount -------8 8 1 1 1 2 2 1 1/2 1/2 1 1/2 1/2 1/8 : : 8 Preparation Time :0:00 : Beef Pasta

National Pasta Association

Measure -----------ounces ounces 16-ounce can 16-ounce can teaspoon teaspoon medium 8-ounce cans small cup cup cup cup cup

Ingredient -- Preparation Method -------------------------------Bow Ties, Elbow Macaroni, or other medium pasta shape -- uncooked lean ground beef kidney beans OR pinto beans -- drained ground cumin chili powder tomatoes -- seeded and chopped whole kernel corn -- drained green bell pepper -- chopped shredded Cheddar cheese sliced green onions low-fat plain yogurt medium salsa 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 Categories Amount -------9 9 1 4 2 1 1/2 2 1 2 3 3 : : 12 : Rag� Preparation Time :0:00

Soups/ Stews/ Chowders

Measure -----------cups cups 48-ounce jar cups cups cups tablespoons tablespoon small cups cups

Ingredient -- Preparation Method -------------------------------water beef broth Rag� Hearty Pasta Sauce thinly sliced carrots finely chopped onion chopped celery minced fresh parsley basil bay leaves frozen peas 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 Categories Amount -------6 1/2 1 1 5 2 1 1 1/2 1/2 2/3 : : 10 : Rag� Preparation Time :0:00

Soups/ Stews/ Chowders

Measure Ingredient -- Preparation Method ------------ -------------------------------slices turkey ham -- chopped cup chopped onion clove garlic -- minced 27 1/2-ounce jar Rag� Light Pasta Sauce � Tomato and Herb cups water cups thinly sliced cabbage cup sliced zucchini -- quartered cup frozen green beans -- thawed cup thinly sliced carrots teaspoon salt (optional) 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 Categories : : 24 Preparation Time :0:10 : Kabobs Nat. Pork Producers Council

Main Dishes Pork

Amount -------1 1 1 1/4 1 1 1/8

Measure -----------pound 11-ounce can small cup tablespoon tablespoon teaspoon

Ingredient -- Preparation Method -------------------------------boneless pork loin -- cut into 4 � 1 � 1/2" strips mandarin oranges -- drained green pepper -- cut into 1 � 1/4 � 1/4" strips teriyaki sauce honey vinegar 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 Categories : : 4 Preparation Time :0:00 : Condiments Salads

Fruit The N. A. Blueberry Council

Amount --------

Measure ------------

Ingredient -- Preparation Method --------------------------------

1 3/4 1 1/2 1 (about 3 cups) 1/4 1/4 1/4 2 1/2 1/2

cups large large head

Creamy Mint Dressing (recipe follows) fresh or frozen blueberries peach -- pitted and sliced cantaloupe -- cut into bite-sized pieces (about 2 cups) Boston or Bibb lettuce -- torn into bite-size pieces CREAMY MINT DRESSING fresh mint leaves (1/4 to 1/2 cup) vegetable oil lime juice sugar grated lime peel salt

cup cup cup tablespoons teaspoon teaspoon

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 Categories : : 4 Preparation Time :0:10 : Nat. Pork Producers Council

Sauce/ Baste/ Gravy

Amount -------1/2 3 2

Measure -----------pound tablespoons cups

Ingredient -- Preparation Method -------------------------------mild bulk sausage flour 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 Categories Amount -------1 1/4 2 1/2 2 : : 4 Preparation Time :0:00 : Main Dishes Swift & Company

Pork

Measure -----------pound cup tablespoons tablespoon

Ingredient -- Preparation Method -------------------------------Armour Trim & Tender pork tenderloin -- trimmed apple jelly lemon juice pumpkin pie spice Vegetable cooking spray 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 Categories Amount -------2 2 2 1 1 2 6 4 1 : : 8 Preparation Time :0:00 : Main Dishes Soups/ Stews/ Chowders

Monitor Sugar

Measure -----------pounds tablespoons teaspoons tablespoon cup stalks medium

Ingredient -- Preparation Method -------------------------------cubed stew meat tapioca salt Big Chief granulated sugar tomato juice celery -- diced carrots -- chunked potatoes (4 to 6 potatoes) -- chunked 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 Categories Amount -------3 1 1 2 1 1 1/3 3 1 1 : : 24 Preparation Time :0:00 : Breads and Muffins

Fleischmann's Yeast

Measure -----------cups package tablespoon teaspoons teaspoon cups tablespoons tablespoon

Ingredient -- Preparation Method -------------------------------whole wheat blend flour (3 to 3 1/2 cups) Fleischmann's� Rapid Rise Yeast instant minced onion dill weed or dill seed (2 to 3 teaspoons) salt very warm water (125� to 130�) vegetable oil honey 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 Categories Amount -------3/4 2 3/4 1/4 3 2 1 1 1 4 : : 12 Preparation Time :0:00 : Breads and Muffins Fleischmann's Yeast

Burgers/Sandwiches

Measure -----------cup packages cup cup tablespoons tablespoons tablespoon tablespoon teaspoon cups

Ingredient -- Preparation Method -------------------------------warm water (105� to 115�F) Fleischmann's� Active Dry Yeast warm milk (105� to 115�F) butter or margarine -- softened sugar instant toasted onions dill weed poppy seeds salt 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 Categories

: : 4 Preparation Time :0:00 : Main Dishes Pasta

National Pasta Association Pork

Amount -------1 2 1 1 2 1 3 1 8 8 2 1/2 1/2

Measure -----------pound teaspoons medium pound tablespoons cup tablespoons cup ounces ounces teaspoons teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------Egg Noodles -- uncooked vegetable oil onion -- chopped mushrooms -- quartered flour white wine Dijon mustard low-sodium chicken broth smoked pork OR lean cooked ham -- cut into strips chopped fresh rosemary OR dried rosemary Salt -- to taste 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 Categories Amount -------1 1/2 1 1/4 2 2/3 1 1 1 1/2 : : 12 Preparation Time :0:00 : Cookies/ Bars/ Brownies The Oregon Hazelnut Industry

Dundee Hazelnuts

Measure -----------cups teaspoon teaspoon tablespoons cup cup cup cups

Ingredient -- Preparation Method -------------------------------sifted flour baking powder salt brown sugar soft butter shredded mild Cheddar cheese roasted and chopped Oregon hazelnuts 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 Categories Amount -------2 1 2 1/4 : : 24 Preparation Time :0:00 : Breads and Muffins

Fleischmann's Yeast

Measure -----------cups cup packages cup

Ingredient -- Preparation Method -------------------------------water plus 2 tablespoons oat bran Fleischmann's� Active Dry Yeast* honey

1/4 1 1/2 4 1/2 1

cup teaspoons cups

vegetable oil -- at room temperature salt all-purpose flour (4 1/2 to 5 cups) 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 Categories Amount -------1 5 1/2 4 1 1/2 2 1/2 1 1/4 1/2 1 1/4 1/4 : : 8 Preparation Time :0:00 : Ontario White Bean Producers Ingredient -- Preparation Method -------------------------------dry white pea beans OR cooked white pea beans cold water to medium onion -- chopped salt cider vinegar prepared mustard brown sugar mild-flavour molasses tomato ketchup black pepper Hot water -- as needed salt pork -- sliced * see note OR bacon -- sliced * see note

Measure -----------pound cups cups small teaspoon teaspoons teaspoon tablespoon cup cup pinch pound pound

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 Categories Amount -------1 3 1 1 1/2 1/2 2 1 1 : : 12 Preparation Time :0:00 : Ontario White Bean Producers

Soups/ Stews/ Chowders

Measure -----------pound quarts tablespoon teaspoon teaspoon teaspoons Dash tablespoon

Ingredient -- Preparation Method -------------------------------dry white pea beans water Smoked ham hocks or meaty ham bone onion -- minced celery salt dry mustard salt pepper 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 Categories Amount -------5 1/2 3 2 2 1/4 1 1 1/3 : : 24 Preparation Time :0:00 : Breads and Muffins

Fleischmann's Yeast

Measure -----------cups tablespoons packages teaspoons teaspoon cup cup cup

Ingredient -- Preparation Method -------------------------------all-purpose flour (5 1/2 to 6 cups) sugar Fleischmann's� Rapid Rise Yeast salt baking soda buttermilk water 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 Categories Amount -------2 1/2 3 1 1 1/2 1/4 3 1 1 2 2 : : 12 Preparation Time :0:00 : Breads and Muffins

Fleischmann's Yeast

Measure -----------cups tablespoons package teaspoon cup cup tablespoons

Ingredient -- Preparation Method -------------------------------DOUGH all-purpose flour (2 1/2 to 3 cups) sugar Fleischmann's� Rapid Rise Yeast salt milk water butter or margarine -- cut up egg FILLING finely chopped yellow onion butter or margarine -- melted poppy seeds salt TOPPING egg water Additional poppy seeds

1/8

cup tablespoons tablespoons teaspoon

1 1

tablespoon

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 Categories Amount -------4 2 12 4 1/4 1 1 2 : : 6 Preparation Time :0:00 : Burgers/Sandwiches

Florida Tomato Committee

Measure -----------slices tablespoons ounces pound large medium tablespoons

Ingredient -- Preparation Method -------------------------------country style whole wheat bread -- about 1/2 inch thick Dijon mustard fresh basil leaves Gruy�re or Italian Fontina cheese -- thinly sliced ham -- thinly sliced ripe Florida tomato -- thinly sliced yellow onion -- thinly sliced Freshly ground pepper 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 Categories Amount -------1 1/4 1/2 1/2 1 8 1 2 2 6 : : 6 Preparation Time :0:00 : Desserts

Monitor Sugar

Measure -----------envelope cup cup cup cup tablespoons tablespoon

Ingredient -- Preparation Method -------------------------------unflavored gelatin -- (1 tablespoon) cold water boiling water Big Chief granulated sugar orange juice whipped topping finely gated orange rind GARNISH kiwis -- sliced OR peaches -- sliced OR 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 Categories Amount -------1 1 1/2 2 1 1 1 1/4 1/2 1/2 3/4 3 1 1/4 1/4 3/4 2 1/2 : : 12 Preparation Time :0:00 : Cakes

Monitor Sugar

Measure -----------cup cups cups teaspoon teaspoon teaspoon teaspoon cup cup cup large teaspoon cup cup cup tablespoons cup

Ingredient -- Preparation Method -------------------------------Vegetable oil spray quick-cooking oats boiling water all-purpose flour baking powder baking soda cinnamon salt -- (optional) margarine -- at room temperature Big Chief granulated sugar Big Chief brown sugar egg whites vanilla extract frozen orange juice concentrate TOPPING margarine lightly packed Big Chief Brown Sugar orange juice concentrate 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 Categories Amount -------1 1/3 1/3 1/4 1/4 1/2 1/4 1/4 1/8 1/8 1/8 1/8 1 1/2 1/2 : : 6 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Salad Dressing

Measure -----------cup cup cup cup teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon cups cup

Ingredient -- Preparation Method -------------------------------egg apple jelly white wine vinegar hazelnut liqueur OR hazelnut extract salt paprika onion -- chopped dry mustard horseradish white pepper celery salt olive oil 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 Categories : : 6 Preparation Time :0:00 : Casseroles Main Dishes

Dundee Hazelnuts The Oregon Hazelnut Industry

Amount -------1 6 1/2 1 1/4 1/4 1/4 1/4

Measure -----------cup tablespoons cup medium cup

2

Ingredient -- Preparation Method -------------------------------pearl barley butter Oregon hazelnuts -- chopped onion -- finely chopped green onion OR cup chives teaspoon salt teaspoon pepper 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 Categories Amount -------8 2 1/4 1/2 1 1/2 : : 84 Preparation Time :0:00 : Cookies/ Bars/ Brownies The Oregon Hazelnut Industry

Dundee Hazelnuts

Measure -----------cups teaspoon pound pound

Ingredient -- Preparation Method -------------------------------egg whites sugar (1 pound) vanilla Oregon hazelnuts -- finely chopped 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 Categories Amount -------1 1/4 2 1/2 1/2 : : 12 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Sauce/ Baste/ Gravy

Measure -----------12-ounce can cup tablespoons teaspoon cup

Ingredient -- Preparation Method -------------------------------pineapple juice cornstarch soy sauce instant minced garlic 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 Categories Amount -------1 1 1 1/8 2 : : 30 Preparation Time :0:00 : Cookies/ Bars/ Brownies The Oregon Hazelnut Industry

Dundee Hazelnuts

Measure -----------cup cup teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------Hazelnut Paste sugar orange peel salt 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 Categories : : 48 Preparation Time :0:00 : Dundee Hazelnuts Spreads

Food Processor The Oregon Hazelnut Industry

Amount -------1 5 2 2

Measure -----------pound tablespoons cups teaspoons

Ingredient -- Preparation Method -------------------------------roasted Oregon hazelnuts (3 1/2 cups) egg whites (approx. 3 large) powdered sugar 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 Categories Amount -------1/2 1 2 3 2 1/4 : : 8 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Salad Dressing

Measure -----------cup cup tablespoons tablespoons cups cup

Ingredient -- Preparation Method -------------------------------pur�ed fresh raspberries raspberry vinegar sugar corn syrup Oregon hazelnut oil 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 Categories Amount -------: : 6 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Sauce/ Baste/ Gravy

Measure ------------

Ingredient -- Preparation Method --------------------------------

1 1

2/3 2 1 2 1/2 2 1

cup tablespoon cup tablespoons tablespoon tablespoons teaspoons

Oregon hazelnuts -- roasted and pur�ed vegetable oil water lime juice lemon juice soy sauce red pepper flakes 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 Categories Amount -------1 3/4 3/4 1 1/2 : : 36 Preparation Time :0:00 : Cookies/ Bars/ Brownies The Oregon Hazelnut Industry

Dundee Hazelnuts

Measure -----------cup cup cup cups

Ingredient -- Preparation Method -------------------------------roasted Oregon hazelnuts butter -- chilled sugar 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 Categories : : 4 Preparation Time :0:00 : Main Dishes Pasta

Monitor Sugar Salads

Amount -------3 2 1 1/4 1 3/4 2 1 2 1/4 1/3 1 1/3

Measure -----------cups tablespoons tablespoon cup cups tablespoons tablespoon teaspoons teaspoon cup tablespoon cup

Ingredient -- Preparation Method -------------------------------rotini pasta -- uncooked peanut or vegetable oil margarine sliced green onions sliced carrots Big Chief brown sugar -- packed low-sodium soy sauce cornstarch ground ginger sliced celery toasted sesame seeds 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 Serving Size Categories Amount -------1 1 1 1/2 1 1 1/2 1/2 1/2 :Deanna, Kodiak, Alaska : 6 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Fish/ Seafood

Barbecue

Measure -----------5-pound strip cup cup medium teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------sockeye salmon (4-5 pounds) lemon -- sliced bacon light Karo syrup ketchup onion -- sliced salt pepper 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 Categories Amount -------1 2 1/8 1 1 1/3 4 : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

Measure -----------cup tablespoons teaspoon tablespoon cup 4-ounce

Ingredient -- Preparation Method -------------------------------cornflakes -- crushed Parmesan cheese -- grated cayenne pepper -- or to taste egg milk flour 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 Categories Amount -------3/4 3/4 1 1 1 2 2 2 1/2 1 : : 8 Preparation Time :0:00 : Indiana Soybean Board

Main Dishes

Measure -----------cup cup cup cup cup cups teaspoons tablespoons teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------dry beans -- mixed soybeans carrots -- diced celery -- diced onion -- chopped ham -- chopped salt parsley flakes thyme 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 Categories : : 6 Preparation Time :0:15 : Nat. Pork Producers Council

Pork

Salads Amount -------3 3 1 1/4 1 1 1/2 1 1 1/3 2 2 1/4 Measure -----------cups cups cup cup cup cup pound cup cup tablespoons teaspoons teaspoon Ingredient -- Preparation Method -------------------------------cooked pork loin strips -- chilled cooked wild rice -- chilled coarsely chopped walnuts chopped red onion cubed fresh pineapple -- chilled sliced fresh mushrooms spinach leaves or purple kale fresh raspberries papaya -- sliced raspberry vinegar olive oil honey 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 Categories Amount -------3 3 1/4 1/8 2 : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

Measure -----------tablespoons tablespoons teaspoon teaspoon tablespoons

Ingredient -- Preparation Method -------------------------------flour AND corn meal onion salt pepper butter or margarine

1 1/4

pound cup

Alaska cod fillets -- thawed if necessary 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 Categories : : 6 Preparation Time :0:00 : California Olive Industry Pasta

Main Dishes Salads

Amount -------2 2 1 3 1 2 6 1/2

Measure -----------cups tablespoon cup cans tablespoon teaspoon teaspoon cups

Ingredient -- Preparation Method -------------------------------California whole pitted ripe olives olive oil green bell pepper -- sliced chopped tomatoes with garlic (14 1/2 ounce)* fresh rosemary -- sliced crushed red pepper sugar 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 Categories : : 6 Preparation Time :0:00 : Cherry Marketing Institute Salads

Pasta Side Dishes

Amount -------8 3/4 1/2 1/2 1/4 1/4 3 2 2 1 1/2 1/4

Measure -----------ounces cup cup cup cup cup tablespoons tablespoons tablespoons teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------bow-tie pasta (3 cups) dried tart cherries chopped carrots chopped cucumber chopped green onions red wine vinegar vegetable oil lemon juice Dijon-style mustard dried basil dried oregano 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 Categories : : 1 Preparation Time :0:00 : California Egg Commission Pasta

Eggs Side Dishes

Amount -------1 3/4 1 1 1 1 1/4

Measure -----------ounces large teaspoon tablespoon cup cup

Ingredient -- Preparation Method -------------------------------liquid or frozen whole egg OR California Fresh Egg basil -- dried Parmesan cheese -- grated linguine -- cooked OR 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 Categories Amount -------1 4 1/2 3 3 1/2 1/4 1/4 2 1/4

: : 8 Preparation Time :0:00 : National Pasta Association Salads

Pasta

Measure -----------pound ounces cup stalks cup cup cup tablespoons cup

Ingredient -- Preparation Method -------------------------------Ditalini, Orzo, or other small pasta shape -- uncooked cooked turkey ham -- diced into 1/4-inch cubes Swiss cheese -- diced into 1/4-inch cubes celery -- chopped scallions -- sliced diced red onion diced black olives Salt and freshly ground pepper -- to taste Dijon mustard vegetable oil 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 Categories : : 8 Preparation Time :0:00 : Main Dishes Rag�

Pasta

Amount -------1/2 slices 2 1/2 1 1 2 1 1/2 8

Measure -----------pound

Ingredient -- Preparation Method -------------------------------Vegetable cooking spray rope-style smoked turkey sausage -- cut into 1/4-inch

cups chopped green pepper cup chopped onion clove garlic -- minced 27 1/2-ounce jar Rag� Light Pasta Sauce � Garden Harvest tablespoons Worcestershire sauce tablespoon red wine vinegar teaspoon dried thyme leaves Ground cayenne pepper -- to taste 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 Categories Amount -------8 2 1 1/2 : : 10 Preparation Time :0:00 : Beef Pasta

National Pasta Association

Measure -----------ounces tablespoons medium

Ingredient -- Preparation Method -------------------------------Linguine, Spaghetti, or Thin Spaghetti -- uncooked vegetable oil onion -- finely chopped red bell pepper -- seeded, ribs removed, and julienned

1/2 1 1 1 1 1/4 pound teaspoon teaspoon 29-ounce jar cup

green bell pepper -- seeded, ribs removed, and julienned top round steak -- cut into thin strips cumin salt spicy red pasta sauce 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 Categories : : 4 Preparation Time :0:00 : Main Dishes Pasta

National Pasta Association Poultry

Amount -------8 3 1/3 3 1 inch) 3/4 3/4 1 1/2

Measure -----------ounces cup tablespoons cup cup cup cups

Ingredient -- Preparation Method -------------------------------Angel Hair or Thin Spaghetti -- uncooked eggs 1% milk Parmesan cheese cooked boneless, skinless chicken breast -- diced (1/4frozen peas -- thawed and drained OR fresh peas Freshly ground black pepper 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 Categories : : 3 Preparation Time :0:00 : National Pasta Association Soups/ Stews/ Chowders

Pasta Vegetables

Amount -------1 3 1 1 1/2

Measure -----------cup cups 10-ounce box cups

Ingredient -- Preparation Method -------------------------------Small Shells, elbow macaroni or other small pasta shape -- uncooked 1% milk -- divided frozen mixed vegetables -- thawed and drained OR chopped fresh vegetables (such as

1/2 1/2 1 1/2 1

teaspoon teaspoon tablespoons 6-ounce can

zucchini, yellow squash, corn and peas) dried thyme paprika cornstarch 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 Categories Amount -------1 8 1 1 1 2 12 : : 6 Preparation Time :0:00 : Main Dishes Pasta

National Pasta Association

Measure -----------pound ounces tablespoon tablespoon clove cups medium Pinch

Ingredient -- Preparation Method -------------------------------Mostaccioli, Rigatoni or other medium pasta shape -- uncooked Italian-style turkey sausage olive oil OR vegetable oil garlic -- minced canned Italian plum tomatoes -- crushed black olives -- pitted and sliced crushed red pepper

2

tablespoons

Salt and freshly ground pepper -- to taste 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 Categories Amount -------1 8 8 : : 6 Preparation Time :0:00 : National Pasta Association

Pasta

Measure -----------pound ounces ounces cup cup large cups

Ingredient -- Preparation Method -------------------------------Rigatoni, Ziti or other medium pasta shape -- uncooked MEATBALLS lean ground beef turkey sausage -- casings removed minced onion (1 small) diced red bell pepper (1/2 medium) egg whites fresh bread crumbs (about 3 slices)

2 1 1/2

1/2 1/2

2 1

1/2 1/4

tablespoons teaspoon teaspoon teaspoon recipe teaspoon

minced fresh parsley fennel seeds salt pepper SAUCE Basic Tomato Sauce -- (see recipe) vegetable oil -- divided

1 1

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 Categories Amount -------1 1 2 2 1 2 : : 4 Preparation Time :0:00 : National Pasta Association Sauce/ Baste/ Gravy

Pasta

Measure -----------teaspoon medium cloves 28-ounce cans 6-ounce can teaspoons

Ingredient -- Preparation Method -------------------------------vegetable oil onion -- chopped garlic -- chopped whole tomatoes tomato paste 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 Categories Amount -------1 2 2 1 4 1 1 12 1 1 1 : : 8 Preparation Time :0:00 : National Pasta Association Poultry

Pasta

Measure -----------pound teaspoons large large cloves pound teaspoon medium 15 1/2-ounce cup

Ingredient -- Preparation Method -------------------------------Spaghetti, Linguine or Thin Spaghetti -- uncooked ripe tomatoes -- cored olive or vegetable oil onion -- peeled and finely diced garlic -- peeled and finely chopped boneless, skinless chicken breast -- cut into strips dried basil California ripe olives (12-16 olives) -- coarsely chopped green bell pepper -- seeds and ribs removed, julienned can low-sodium chicken broth 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 Categories : : 6 Preparation Time :0:00 : Fish/ Seafood Main Dishes

Florida Tomato Committee Pasta

Amount -------1/2 1 1 2 4 3/4 1/2 4 diced 1 1 1 1 1 oven

Measure -----------cup pound tablespoon tablespoons cloves cup cup large cup pound cup tablespoon pound cup

Ingredient -- Preparation Method -------------------------------plus 2 tablespoons olive oil bay scallops -- rinsed and drained fennel seeds -- crushed shallots -- peeled and chopped garlic -- peeled and minced chopped Italian parsley dry white wine firm, ripe, red tomatoes -- peeled, cored, seeded and chicken broth thin asparagus -- trimmed and cut into 1 inch pieces Salt and freshly ground pepper finely chopped basil salt linguine dry, unflavored bread crumbs -- lightly toasted in the

1/2

Heat hot, 2 to from

the 2 tablespoons olive oil in a large saut� pan over high heat until but not smoking. Add scallops and fennel and cook over high heat for 3 minutes, stirring constantly, until the scallops are opaque. Remove 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 Categories : : 4 Preparation Time :0:00 : Main Dishes Pasta

National Pasta Association Vegetables

Amount -------8 1

Measure -----------ounces pound

1 2 2 2 2 1/4

teaspoon tablespoons tablespoons teaspoons tablespoons cup

Ingredient -- Preparation Method -------------------------------Rigatoni, Mostaccioli or other medium pasta shape -- uncooked 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 Italian seasoning vegetable oil OR olive oil balsamic vinegar grated Parmesan cheese 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 Categories Amount -------8 1/4 1/2 3 1 1/2 1/2 1/2 : : 4 Preparation Time :0:00 : Fish/ Seafood Pasta

National Pasta Association

Measure -----------ounces

Ingredient -- Preparation Method -------------------------------Elbow Macaroni, Medium Shells or other medium pasta shape -- uncooked cup low-sodium chicken broth teaspoon all-purpose flour tablespoons non-fat sour cream teaspoon dried dill weed 6 1/8-ounce can skinless, boneless salmon cup frozen peas 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 Categories : : 4 Preparation Time :0:00 : Beef National Pasta Association

Main Dishes Pasta

Amount -------1 8 1 2 6 1/2 1/2 1/2 1/2 1/4

Measure -----------pound ounces medium cloves large teaspoon teaspoon teaspoon teaspoon cup

Ingredient -- Preparation Method -------------------------------your favorite pasta shape -- uncooked lean ground beef onion -- chopped garlic -- minced tomatoes -- peeled, seeded and diced salt (1/2 to 1 teaspoon) dried oregano dried basil sugar 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 Categories Amount -------4 8 4 1 1/2 1/3 cup cup cup : : 4 Preparation Time :0:00 : Main Dishes Stash Tea

Pork

Measure -----------large ounces

Ingredient -- Preparation Method -------------------------------pork loin chops Peach Sauce PEACH SAUCE Stash Tea Peach tea bags boiling water corn syrup 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 Categories Amount -------8 1 1 1 4 2 1/2 1/2 2 cheese

: : 2 Preparation Time :0:00 : National Pasta Association Poultry

Pasta

Measure -----------ounces 8-ounce can tablespoon tablespoon ounces cup tablespoons teaspoon tablespoons

Ingredient -- Preparation Method -------------------------------Mostaccioli, Radiatore or other medium pasta shape -- uncooked artichoke hearts (about 1 cup) -- drained olive oil OR vegetable oil boneless, skinless chicken breasts (about 3/4 cup) -- cut into 1-inch cubes evaporated skimmed milk chopped fresh parsley Dijon mustard with seeds Salt and freshly ground pepper -- to taste grated Parmesan cheese (optional) -- grated Parmesan

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 Categories Amount -------2 1 1 1 1/2 : : 0 Preparation Time :0:00 : Burgers/Sandwiches

The Texas Beef Council

Measure -----------tablespoons tablespoon tablespoon teaspoons

Ingredient -- Preparation Method -------------------------------dried basil leaves lemon-pepper onion powder 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 Categories Amount -------4 2 1/2 2 2 : : 4 Preparation Time :0:00 : Main Dishes Swift & Company

Pork

Measure -----------teaspoons teaspoon teaspoons teaspoons

Ingredient -- Preparation Method -------------------------------boneless Armour pork loin chops -- 3/4-inch thick ground black pepper thyme vegetable oil 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 Categories Amount -------2 1 1 1/4 1/2 1/4 1/4 1 : : 2 Preparation Time :0:20 : Nat. Pork Producers Council

Pork

Measure -----------teaspoon teaspoon cup cup cup tablespoon

Ingredient -- Preparation Method -------------------------------boneless pork chops -- 3/4-inch thick seasoned pepper (garlic pepper, lemon pepper or a pepper blend) olive oil chopped red onion jalape�o chile (or to taste) -- seeded and minced chicken broth peach jam 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 Categories Amount -------2 1 1 : : 8 Preparation Time :0:00 : Main Dishes Swift & Company

Pork

Measure -----------pounds teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------boneless Armour Trim & Tender Pork Roast (2 to 4 pounds) garlic pepper (1 to 2 teaspoons) 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 Categories Amount -------1 1/2 6 2/3 1/3 2 1 : : 6 Preparation Time :0:20 : Main Dishes Pork

Nat. Pork Producers Council

Measure -----------pounds cup cup teaspoons 16-ounce jar

Ingredient -- Preparation Method -------------------------------Chef's Prime (boneless pork rib-end roast) outer leaves from a large head of cabbage purchased pesto fine dry bread crumbs olive oil 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 Categories Amount -------6 1 1/4 1/8 1 6 : : 6 Preparation Time :0:00 : Burgers/Sandwiches

The Tortilla Industry Assoc.

Measure ------------

Ingredient -- Preparation Method -------------------------------corn tortillas (about 6-inches) 8-ounce package cream cheese with pineapple -- softened cup chopped walnuts or pecans teaspoon pumpkin pie spice or ground cinnamon 6-ounce package thinly sliced ham (about 18 slices) 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 Categories Amount -------5 3/4 1 1/2 1 2 1/4 : : 12 Preparation Time :0:00 : Dough Pizza

Fleischmann's Yeast

Measure -----------cups teaspoons package cups cup

Ingredient -- Preparation Method -------------------------------all-purpose flour (5 3/4 to 6 1/4 cups) salt Fleischmann's� Rapid Rise Yeast water 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 Categories Amount -------1 3 4 12 1/2 1/2 1 1/2 1 rings 2 1/2 : : 6 Preparation Time :0:00 : National Pasta Association Salads

Pasta

Measure -----------pound ounces ounces cup cup teaspoon teaspoon rounds

Ingredient -- Preparation Method -------------------------------Rotini, Twists or Spirals -- uncooked sliced pepperoni (about 3/4 cup) sliced Provolone cheese (about 1 cup) cherry tomatoes (about 1 1/2 cups) -- halved grated Parmesan cheese non-fat Italian salad dressing Italian seasoning minced garlic green bell pepper -- ribs and seeds removed, sliced into (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 Amount -------1 1 1 3/4 1/2 1/4 1 1

: Pizza Measure -----------pound large pound cup cup teaspoon 14-ounce jar

Rag� Ingredient -- Preparation Method -------------------------------21" long loaf French bread -- split lengthwise sweet Italian sausage -- casings removed green bell pepper -- sliced into strips Ricotta cheese shredded Mozzarella cheese grated Parmesan cheese basil 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 Categories Amount -------3 1 1 1 : : 12 Preparation Time :0:00 : Breads and Muffins Pizza

Fleischmann's Yeast

Measure -----------cups package teaspoon cup

Ingredient -- Preparation Method -------------------------------all-purpose flour (3 to 3 1/2 cups) rapidrise yeast salt 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 Categories Amount -------1 1 2 2 2 2 2 : : 12 Preparation Time :0:00 : Pizza

Rag�

Measure Ingredient -- Preparation Method ------------ -------------------------------18.7-ounce canister Rag� Pizza Quick Mix for Homemade Pizza Crust pound extra-lean ground beef large onions -- sliced small green bell peppers -- chopped 3 1/2-ounce cans sliced mushrooms -- drained cups Rag� Pizza Quick Sauce 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 Categories Amount -------1 1/2 1 1/4 1 1 4 4 1 1/4 2 : : 6 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

Measure -----------pounds quart cup small

teaspoon cup tablespoons

Ingredient -- Preparation Method -------------------------------Alaska cod fillets -- thawed if necessary water lemon juice onion -- sliced bay leaf peppercorn whole cloves salt LEMON BUTTER SAUCE butter 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 Categories Amount -------4 10 2 1/2 2 1 2 2

: 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

Measure -----------6-ounce cloves cup tablespoons teaspoon teaspoons

Ingredient -- Preparation Method -------------------------------Alaska salmon fillets (6 to 8 ounces each) sun-dried tomatoes, oil packed -- diced garlic -- chopped 2% low-fat milk dry sherry fresh ginger -- grated cornstarch 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 Categories Amount -------1 1/2 1 1/2 1 1 2 3/4 1/4 1/4 1/2 1/2 1/8

: : 6 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Soups/ Stews/ Chowders

Fish/ Seafood

Measure Ingredient -- Preparation Method ------------ -------------------------------pounds Alaska pollock fillets -- thawed if necessary cup onion -- chopped cup celery -- sliced clove garlic -- minced tablespoon oil 14 1/2-ounce cans tomatoes (14 1/2 to 16-ounce cans) cup water cup dry white wine OR cup water teaspoon oregano -- crushed teaspoon salt 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 Categories Amount -------: : 24 Preparation Time :0:00 : Breads and Muffins

Fleischmann's Yeast

Measure ------------

Ingredient -- Preparation Method --------------------------------

3 3/4 1 3 1 1/2 1/2 2 2 1 2

cups package tablespoons teaspoon cup cup tablespoons cup 1-pound

all-purpose flour (3 3/4 to 4 1/4 cups) Fleischmann's� Active Dry or Rapid Rise Yeast sugar salt water milk butter or margarine eggs (4 ounces) grated Cheddar cheese (optional) Vegetable cooking spray 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 Amount -------4 1/2 1/3 1/3 1 1/2 2 1 1/3 1/2 2 1 1

: Braids and Wreaths Fleischmann's Yeast Measure -----------cups cup cup teaspoons packages cups cup tablespoons tablespoon

Breads and Muffins

Ingredient -- Preparation Method -------------------------------all-purpose flour (4 1/2 to 5 cups) wheat germ instant nonfat dry milk salt Fleischmann's� Active Dry or Rapid Rise Yeast water plain yogurt butter or margarine Cooking spray egg -- beaten with 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 Categories Amount -------2 1 1 1 2 2 2 1/4 1/4 1 2 8 : : 6 Preparation Time :1:25 : Main Dishes Pork

Nat. Pork Producers Council

Measure -----------pounds tablespoon cup 10-ounce jar teaspoons cups teaspoon teaspoon medium tablespoons ounces

Ingredient -- Preparation Method -------------------------------pork sirloin roast vegetable oil chopped onion salad peppers (pepperoncini) -- drained garlic cloves -- minced Italian seasoning -- crushed beef broth ground black pepper salt sweet red pepper -- 1 1/2" strips cornstarch 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 Categories Amount -------2 1 2 1 2 1/2 1 : : 4 Preparation Time :0:10 : Nat. Pork Producers Council Salads

Pork

Measure -----------cups 16-ounce can cups cup teaspoons teaspoon Dash

Ingredient -- Preparation Method -------------------------------cooked pork loin -- cut in 1/2-inch cubes unpeeled apricot halves in natural juice blanched broccoli flowerettes sliced celery soy sauce ground ginger 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 Categories : : 6 Preparation Time :0:20 : Main Dishes Pasta

Nat. Pork Producers Council Pork

Amount -------4 1 8 1 1/4 1/4

Measure ------------

2 1 4 1 1

Ingredient -- Preparation Method -------------------------------boneless pork chops -- cut into strips teaspoon olive oil ounces dried fettucine or medium noodles 16-ounce package frozen broccoli, green beans, pearl onions, and red pepper cup butter cup all-purpose flour tablespoons minced fresh basil teaspoon lemon pepper cups milk cup grated Parmesan cheese OR 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 Categories Amount -------1 : : 4 Preparation Time :0:00 : Main Dishes The Mushroom Council

Pork

Measure -----------16-ounce can

Ingredient -- Preparation Method -------------------------------Tex-Mex Pork and Mushroom Skillet kidney beans -- rinsed and drained

1 1/2

cup cup

prepared salsa 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 Categories Amount -------1 1 1/2 2 1 1 1/2 1 1 1/2 : : 4 Preparation Time :0:00 : Main Dishes The Mushroom Council

Pork

Measure Ingredient -- Preparation Method ------------ -------------------------------(1.25 ounce) package taco seasoning mix pounds boneless pork chops (1/2-inch thick) -- quartered tablespoons vegetable oil -- divided pound fresh white mushrooms -- thickly sliced (about 6 cups) cups chopped onions (28-ounce) can Crushed Tomatoes In Pur�e (4.5 ounce) can chopped green chilies 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 Categories Amount -------1 1 16 1 4 : : 4 Preparation Time :0:10 : Burgers/Sandwiches Pork

Nat. Pork Producers Council

Measure -----------pound envelope teaspoon

Ingredient -- Preparation Method -------------------------------boneless pork roast onion soup mix (from a 2.6 ounce box) mushrooms -- thinly sliced butter 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 Categories : : 8 Preparation Time :0:00 : Desserts Pork

Main Dishes Rag�

Amount -------1 2 2 8 1 1 1/8

Measure -----------large cloves tablespoons 28-ounce jar teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------green bell pepper -- diced garlic -- minced olive oil boneless pork chops -- trimmed Rag� Hearty Pasta Sauce chili powder 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 Categories : : 2 Preparation Time :0:20 : Main Dishes Swift & Company

Pork

Amount -------2 1 1/2 1/2 2 3 2

Measure -----------teaspoons teaspoon tablespoons tablespoons teaspoons

Ingredient -- Preparation Method -------------------------------boneless center pork loin chops (1 1/2 inch thick) lemon pepper vegetable oil chicken broth balsamic vinegar 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 Categories Amount -------6 1/4 1 1 1 1/8 1 2 2 : : 6 Preparation Time :0:20 : Main Dishes Pork

Nat. Pork Producers Council

Measure -----------cup tablespoon cup 8-ounces can teaspoon Dash tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------pork loin rib chops -- 1-1/4 inches thick finely chopped onion butter or margarine soft whole wheat bread crumbs kernel corn -- drained dried thyme leaves -- crushed pepper vegetable oil 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 Categories Amount -------3/4 1/3 3 1 3 1 : : 6 Preparation Time :0:00 : Main Dishes Rag�

Pork

Measure -----------pound cup tablespoons

cups 27 1/2-ounce

Ingredient -- Preparation Method -------------------------------Vegetable cooking spray pork tenderloin -- * see notes fine dry bread crumbs grated Parmesan cheese -- divided egg -- lightly beaten OR egg substitute equivalent rotini (8 oz.) -- uncooked 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 Categories Amount -------: : 4 Preparation Time :0:00 : Main Dishes Swift & Company

Pork

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 Categories Amount -------1/2 1 1 1 1 1 1 1/4 1/2 1/2 1/2 1/2 : : 6 Preparation Time :0:20 : Main Dishes Pork

Nat. Pork Producers Council

Measure Ingredient -- Preparation Method ------------ -------------------------------pound lean ground pork small onion -- diced clove garlic -- minced 14 1/2-ounce can chicken broth 14 1/2-ounce can Italian-style chopped tomatoes 15-ounce can white beans -- drained teaspoon oregano teaspoon crushed red pepper teaspoon salt teaspoon crushed fennel seed teaspoon coarsely ground black pepper 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 Categories Amount -------: : 6 Preparation Time :0:10 : Main Dishes Pork

Nat. Pork Producers Council

Measure ------------

Ingredient -- Preparation Method --------------------------------

1 1/2 1/2 1/4 3 2 1 1 1/2 1/4 1/8 1 2 1 2 1/4

pounds cup cup tablespoons large cloves tablespoon teaspoon teaspoon teaspoon teaspoon cup teaspoons teaspoon tablespoon tablespoons

boneless pork loin roast finely chopped onion water lime juice garlic -- minced olive oil (1 to 2 teaspoons) finely chopped jalape�o pepper (1/2 small) dried thyme -- crushed salt pepper beef broth sugar dried thyme -- crushed cornstarch 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 Categories Amount -------1 2 2 2 2 1 2 2 1/2 1 1/2 1 1/2 1 1 4

: : 4 Preparation Time :0:30 : Main Dishes Pork

Nat. Pork Producers Council

Measure -----------pound tablespoons tablespoons tablespoons tablespoons tablespoon tablespoons cups cup teaspoons pound

Ingredient -- Preparation Method -------------------------------pork loin scallops or cutlets butter diced carrots diced celery diced onion chopped parsley all-purpose flour chicken broth egg yolk -- lightly beaten dry red wine all-purpose flour fresh asparagus spears -- cleaned and cooked cooked carrot -- thinly sliced 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 Categories Amount -------3 1 2 8 cups) 8 1 1 : : 4 Preparation Time :0:00 : Main Dishes The Mushroom Council

Pork

Measure -----------tablespoons 12-ounce teaspoon ounces ounces medium

Ingredient -- Preparation Method -------------------------------olive oil -- divided pork tenderloin plus 2 tablespoons pepper seasoning blend mix -- divided whole fresh white mushrooms -- halved if large (about 3 new potatoes -- halved or quartered (about 3 cups) sweet red bell pepper -- chunked (about 1 1/2 cups) 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 Categories : : 4 Preparation Time :0:00 : Side Dishes

The Idaho Potato Commission

Amount -------3 1/4 1 1/2 1/4 1/2 1 1 1/2

Measure -----------large cup tablespoons cup cup tablespoon teaspoon large

Ingredient -- Preparation Method -------------------------------Idaho� Potatoes -- unpeeled and thinly sliced rice wine vinegar Dijon mustard canola or vegetable oil chopped fresh dill OR dried whole dillweed salt 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 Categories Amount -------2 3/4 1 1 1 1 3/4 1/2 1/2 : : 12 Preparation Time :0:00 : Breads and Muffins

Fleischmann's Yeast

Measure -----------cups package tablespoon teaspoon teaspoon cup cup cup

Ingredient -- Preparation Method -------------------------------all-purpose flour (2 3/4 to 3 1/4 cups) Fleischmann's� Rapid Rise Yeast sugar salt rosemary -- crushed milk water 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 Categories Amount -------1/4 2 2 1 1 1 1/2 1/8 1 1 2 : : 6 Preparation Time :0:00 : California Egg Commission Omelets

Main Dishes

Measure -----------cup cups cloves tablespoon teaspoon teaspoon teaspoon teaspoon can can teaspoons

Ingredient -- Preparation Method -------------------------------vegetable oil onion -- chopped garlic -- minced chili powder oregano -- ground cumin -- ground crushed red peppers hot pepper sauce diced green peppers peeled whole tomatoes (1 to 2 cans) 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 Categories : : 6 Preparation Time :0:00 : Pasta Side Dishes

Salads The National Honey Board

Amount -------1 1/2 1/2 1 1/2 2 2 3/4 1/2 1/4 1/4 1 1/2 3/4 3/4 6

Measure -----------tablespoons tablespoon cups cloves cup cup cup cup teaspoons teaspoon teaspoon ounces

Ingredient -- Preparation Method -------------------------------olive oil butter or margarine broccoli florets garlic -- minced tomatoes -- seeded and diced julienne zucchini julienne carrots honey lemon juice grated lemon peel dried basil -- crushed dried oregano -- crushed salt and pepper -- to taste 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 Categories : : 8 Preparation Time :0:00 : Breads and Muffins Fleischmann's Yeast

Breakfast/ Brunch Sweet Breads and Coffee Cakes

Amount -------6 3 2 2 1 1 1/4

Measure -----------cups tablespoons teaspoons packages cup cup cup

Ingredient -- Preparation Method -------------------------------all-purpose flour (6 to 6 1/2 cups) sugar salt Fleischmann's� Active Dry or Rapid Rise Yeast evaporated milk water 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 Categories Amount -------2 1 2 1 1 2 1/2 1/2 : : 8 Preparation Time :0:00 : Main Dishes

Rag�

Measure -----------pounds large cloves 15-ounce can 28-ounce jar tablespoons teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------extra-lean ground beef onion -- chopped garlic -- minced kidney beans -- drained Rag� Hearty Pasta Sauce chili powder cumin 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 Categories Amount -------9 1/2 1 1/2 3 1 : : 24 Preparation Time :0:00 : Beverages

Stash Tea

Measure -----------1-ounce bags gallon gallons quarts 46-ounce can

Ingredient -- Preparation Method -------------------------------Ruby Mist Iced Tea boiling water cold water cranberry juice 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 Categories Amount -------2/3 1 1/4 3/4 2 1/4 1/4 2 1 1/2 2

: : 12 Preparation Time :0:00 : Breads and Muffins Fleischmann's Yeast

Breakfast/ Brunch

Measure -----------cup large cup teaspoon cups cup tablespoons teaspoons cups

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) egg butter or margarine (1/2 stick) -- cut up salt all-purpose flour sugar potato flakes or buds Fleischmann's� Bread Machine Yeast 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 Categories Amount -------: : 1 Preparation Time :0:00 : Beverages

Stash Tea

Measure ------------

Ingredient -- Preparation Method --------------------------------

6 1

ounces shot

Stash Red Delicious 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 Categories : : 4 Preparation Time :0:20 : Dressings/ Stuffings Nat. Pork Producers Council

Main Dishes Pork

Amount -------4 4 1/2 1 4 2 4 1

Measure -----------tablespoons cup teaspoon tablespoons tablespoons tablespoons tablespoon

Ingredient -- Preparation Method -------------------------------boneless loin chops -- one-inch thick raspberry jam dried apricots -- sliced vegetable oil cider vinegar honey orange juice 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 Categories Amount -------8 1/2 1/4 1 2 1 2 2 2 1 3 1 3 : : 6 Preparation Time :0:00 : National Pasta Association Pork

Pasta

Measure -----------ounces cup cup large teaspoons large cups small small cloves 14 1/2-ounce tablespoons teaspoon cup teaspoon ounces cup cup

1/4 1/4

1 4 1/4 1/4

Ingredient -- Preparation Method -------------------------------Spaghetti, Linguine, or Thin Spaghetti -- uncooked skim milk egg substitute OR egg white olive oil or vegetable oil onion -- coarsely chopped peeled, diced eggplant zucchini OR yellow squash -- diced red or green bell pepper -- diced garlic -- minced can crushed or stewed tomatoes tomato paste hot red pepper flakes chopped fresh basil OR dried basil pepperoni slices -- cut into quarters grated Parmesan cheese 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 Categories Amount -------1/2 1/2 1/2 1/2 : : 6 Preparation Time :0:00 : Side Dishes

The Rice Council

Measure ------------

2 2 1 1 3

1/4 1/4

Ingredient -- Preparation Method -------------------------------Vegetable cooking spray cup chopped onion cup chopped celery cup chopped green bell pepper cloves garlic -- minced pound fully cooked smoked sausage -- cut into 1/4-inch slices 15 ounce cans red beans -- drained and rinsed 8 ounce can tomato sauce teaspoon Worcestershire sauce teaspoon ground red pepper teaspoon hot pepper sauce 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 Categories Amount -------3 1/4 1 1 1 1 1 12 1 1/4 4 1 : : 12 Preparation Time :0:00 : Breads and Muffins Fleischmann's Yeast

Burgers/Sandwiches

Measure -----------cups package tablespoon teaspoon cup tablespoon ounces 10-ounce can cup ounces

Ingredient -- Preparation Method -------------------------------all-purpose flour Fleischmann's� Rapid Rise Yeast sugar salt water butter or margarine thinly sliced corned beef sauerkraut -- drained and squeezed dry to make 1/2 cup thousand island dressing sliced Swiss cheese 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 Categories Amount -------4 1 4 4 2 1 3 1/2 1/2 1/2 : : 8 Preparation Time :0:00 : Monitor Sugar Side Dishes

Salads

Measure ------------

Ingredient -- Preparation Method -------------------------------green onions -- sliced thin 16-ounce package cabbage mix ounces sliced almonds tablespoons sunflower seeds (3/4 cup) packages ramen chicken noodle mix cup teaspoons teaspoon cup cup packages SAUCE safflower soy sauce salt Big Chief raspberry seasoning oil sugar vinegar from ramen noodles packages

2

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 Categories Amount -------6 2 2 1 1 1 1 3 4 2 1 1 1 2 1/2 : : 6 Preparation Time :0:00 : Ontario White Bean Producers

Pasta

Measure -----------ounces tablespoons tablespoons cup cup pound medium cloves ounces tablespoons teaspoon cup 28-ounce can tablespoon tablespoons cup

1/4

Ingredient -- Preparation Method -------------------------------rigatoni pasta -- uncooked olive oil fresh parsley -- chopped white pea beans -- soaked and cooked OR canned white pea beans -- drained and rinsed fresh Italian sausage -- meat removed from casing onion -- finely chopped garlic -- minced mushrooms (4 to 6 ounces) -- sliced chopped fresh oregano crushed chiles beef or chicken stock plum tomatoes -- drained and chopped tomato paste balsamic vinegar 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, Add tomato paste and through. Season with sauce. Sprinkle with stock and tomatoes and simmer gently for 10 minutes. balsamic vinegar and continue to simmer until heated salt and pepper. Lightly toss together pasta and 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 Categories Amount -------1 2 1/4 1 2 : : 6 Preparation Time :0:00 : California Olive Industry

Side Dishes

Measure Ingredient -- Preparation Method ------------ -------------------------------cup California ripe olive wedges 10-ounce packages frozen rice and broccoli in cheese sauce* cup picante sauce** teaspoon chili powder 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 Categories Amount -------4 1 2 1 1/2 1 4 1 1 1/2 1/2 1/2 1/2 : : 16 Preparation Time :0:15 : Main Dishes Pork

Nat. Pork Producers Council

Measure -----------pounds tablespoon cups medium cup cloves 4-ounce can teaspoon teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------boneless pork loin roast -- trimmed olive oil tomatoes (about 2 medium) -- chopped and seeded onion -- chopped chopped fresh cilantro tomatillo (about 1/3 cup) -- peeled, chopped (optional) garlic -- minced jalape�o pepper -- chopped, seeded (optional) chopped green chilies -- drained dried oregano leaves ground cumin ground red pepper 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 Categories Amount -------1 12 12 2 3/4 : : 8 Preparation Time :0:00 : Poultry

The National Honey Board

Measure -----------medium ounces ounces cup pounds

Ingredient -- Preparation Method -------------------------------orange fresh whole cranberries OR frozen whole cranberries honey 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 Categories Amount -------1/2 1 1/2 1/2 : : 6 Preparation Time :0:00 : Main Dishes The Butterball Turkey Company

Poultry

Measure -----------package small

Ingredient -- Preparation Method -------------------------------Butterball� Turkey Sweet Italian Sausage yellow bell pepper -- cut into rings green bell pepper -- cut into strips red bell pepper -- cut into squares

1 1

small cup cups

3/4 1 1/2

onion -- cut into slices and separated into rings 12-inch prebaked pizza crust pizza sauce (8 oz.) 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 Categories Amount -------1 1 1/2 1 1/2 1 1/2 2 2 : : 24 Preparation Time :0:00 : Condiments Spreads

Nat. Pork Producers Council

Measure -----------cup teaspoons teaspoons teaspoons tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------homemade mayonnaise orange juice concentrate orange zest rosemary -- chopped heavy cream 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 Categories Amount -------4 2 1 1 : : 8 Preparation Time :0:00 : Lawry's

Poultry

Measure -----------pounds tablespoons tablespoon teaspoon

Ingredient -- Preparation Method -------------------------------whole chicken (4 to 4 1/2 pounds) olive oil Lawry's Seasoned Salt 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 Categories Amount -------2 1 2 1 1/2 1 1 1 1/8 1/4 1/8 1/2 1/3 2/3 : : 6 Preparation Time :0:15 : Nat. Pork Producers Council Soups/ Stews/ Chowders

Pork

2

Measure Ingredient -- Preparation Method ------------ -------------------------------pounds boneless pork shoulder roast -- cut into 3/4" cubes tablespoon oil 14 1/2-ounce cans chicken broth cup water cup sliced green onions tablespoon minced fresh rosemary OR teaspoon dried rosemary teaspoon minced fresh sage OR teaspoon dried sage teaspoon salt teaspoon pepper cups cubed potatoes -- unpeeled new pound fresh green beans -- cut up cup all-purpose flour 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 Categories Amount -------1 1/3 1/4 1 2 2 1 2 1 1/2 : : 4 : Beef Preparation Time :0:00

The Texas Beef Council

Measure -----------pound cup cup tablespoons tablespoons 12-ounce jar cups teaspoons

Ingredient -- Preparation Method -------------------------------ground beef onion -- finely chopped saltine crackers -- crumbled egg white -- slightly beaten milk horseradish mushroom gravy hot mashed potatoes 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 Categories : : 10 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Salads

Fish/ Seafood

Amount -------1 1/4 1 1 1/2 1/3 1/3 2 1/2

Measure Ingredient -- Preparation Method ------------ -------------------------------14 3/4-ounce can Alaska salmon -- drained and flaked cup fresh cilantro -- chopped teaspoon garlic -- minced cups nonfat mayonnaise cup red onion -- diced cup celery -- diced 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 Serving Size Categories :Diane Halferty of Tucson, Arizona : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Fish/ Seafood Pasta Salads

Amount -------1 9 1 1/2 1/2 1/2

Measure Ingredient -- Preparation Method ------------ -------------------------------14 3/4-ounce can Alaska canned salmon -- drained and flaked ounces fresh cheese-filled tortellini (9 to 10 ounces package) 7-ounce jar marinated artichoke hearts -- drained and quartered cup pitted kalamata olives -- quartered cup sun-dried tomatoes, oil-packed -- chopped cup chopped fresh basil OR

1/2 1/2 1/4 1 2 1/4 1/4 1/3 1/2

cup cup cup tablespoon cloves teaspoon teaspoon cup cup

parsley leaves crumbled Feta cheese red wine vinegar Dijon mustard garlic -- minced salt freshly ground black pepper extra virgin olive oil 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 Categories : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

Amount Measure -------- -----------2 tablespoons 2 tablespoons 4 teaspoons 1/4 cup 1/4 cup 2 teaspoons 4 4-ounce necessary

Ingredient -- Preparation Method -------------------------------Dijon mustard melted butter honey fresh bread crumbs finely chopped pecans or walnuts chopped parsley Alaska salmon fillets (4 to 6 ounces each) -- thawed if 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 Categories Amount -------1 1/2 1/4 3 1 1/4 1 1 2 1 1/4 : : 6 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Fish/ Seafood

Casseroles

Measure Ingredient -- Preparation Method ------------ -------------------------------7 1/2-ounce can Alaska salmon cup chopped onions cup chopped green peppers tablespoons margarine cups crushed water crackers cup milk 16-ounce can cream-style corn (16 or 17-ounce can) eggs -- slightly beaten cup shredded sharp Cheddar cheese 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 Serving Size Categories Amount -------16 1 1 1 2 1 1/2 3 1 1/2 1/8 1 :Susan & Trudy, Kasilof, Alaska : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

Measure -----------ounces medium large cups cups tablespoons tablespoon teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------salmon, undrained egg onion -- finely diced green pepper -- finely diced cooked tomatoes bread crumbs butter parsley salt pepper 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 Categories Amount -------1 2 1/4 2 1/2 2 2 3/4 3/4 8 1 : : 2 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Pasta

Fish/ Seafood

Measure Ingredient -- Preparation Method ------------ -------------------------------7 1/2-ounce can Alaska salmon tablespoons margarine cup flour cups low-fat milk -- heated tablespoons sherry tablespoons sliced green onions teaspoon Dijon mustard teaspoon dill weed Black pepper -- to taste ounces fettuccine noodles 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 Categories Amount -------1 1 3 1 1/2 6 1/2 1 1 3/4 3/4 4 1 : : 8 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Salads

Fish/ Seafood

Measure Ingredient -- Preparation Method ------------ -------------------------------14 3/4-ounce can Alaska salmon -- drained and flaked red onion -- sliced thin tomatoes -- seeded and diced red pepper -- roasted, cored, seeded and chopped cups assorted salad greens cup fresh basil -- shredded carrot -- peeled and shredded celery stalk -- chopped cup non fat Italian salad dressing cup fat free Mozzarella cheese -- shredded tablespoons dijon-style mustard 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 Categories : : 8 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Pasta

Fish/ Seafood Salads

Amount -------1 8 8 1 2 1 1/2 1/4 3/4 1/4 2 1/2 1/2

Measure Ingredient -- Preparation Method ------------ -------------------------------15 1/2-ounce can Alaska salmon ounces fusilli -- cooked, drained and cooled OR ounces macaroni pint cherry tomatoes -- cut in half cups sliced cucumber cup Mozzarella cheese -- cut into thin strips cup chopped parsley cup grated Parmesan cheese cup cup cloves teaspoon teaspoon LEMON DRESSING olive oil lemon juice garlic -- minced dill weed 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 Categories Amount -------1 3/4 1/2 1/4 1 3 2 1 : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

Measure Ingredient -- Preparation Method ------------ -------------------------------15 1/2-ounce can Alaska salmon cup dry bread crumbs cup thinly sliced green onions cup chopped parsley teaspoon dill weed egg whites tablespoons lemon juice 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 Categories Amount -------1 2 1/2 2 1 1/2

: : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Side Dishes

Fish/ Seafood

Measure Ingredient -- Preparation Method ------------ -------------------------------14 3/4-ounce can Alaska salmon cups prepared mashed potatoes egg whites tablespoon chopped parsley cup sliced green onions Oil for frying Dry bread crumbs cup cup tablespoon teaspoon HORSERADISH-DILL SAUCE mayonnaise lowfat plain yogurt prepared horseradish dill weed Black pepper -- to taste

1

1/2 1/2 1/4

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 Amount -------1 1 3/4 2

: Alaska Seafood Marketing Inst.

Fish/ Seafood

Measure Ingredient -- Preparation Method ------------ -------------------------------14 3/4-ounce can Alaska salmon 10-ounce package frozen mixed vegetables -- thawed teaspoon dill weed 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 Serving Size Categories Amount -------1 1/2 1/2 1/3 3 2 1/4 1 :Edwina Gadsby of Great Falls, Montana : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Burgers/Sandwiches Fish/ Seafood

Measure Ingredient -- Preparation Method ------------ -------------------------------14 3/4-ounce can Alaska salmon cup prepared pesto cup finely chopped sweet or red onion cup sun-dried tomatoes, oil-packed -- chopped tablespoons reduced fat mayonnaise teaspoons finely shredded lemon peel teaspoon salt (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 Categories Amount -------1 1 1/4 1 3/4 2 thick 1 1 1/2 2 : : 4 : Beef Preparation Time :0:00

The Texas Beef Council

Measure -----------pound tablespoon teaspoon can cup medium large teaspoons tablespoons

Ingredient -- Preparation Method -------------------------------boneless beef top sirloin steak -- cut 3/4" thick vegetable oil salt ready-to-serve beef broth picante sauce zucchini -- cut lengthwise in half, sliced crosswise 3/4" red bell pepper -- cut 1-inch pieces ground cumin 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 Serving Size Categories Amount -------1 1/2 3/4 2 2 1/2 1 3/4 3/4 1 3 :Sister Mary Michael, St. Louis, Missouri : 16 Preparation Time :0:00 : Cakes Desserts Stash Tea Ingredient -- Preparation Method -------------------------------sugar margarine eggs flour soda cinnamon favorite Stash tea chopped nuts diced apples

Measure -----------cups cup cups teaspoon teaspoon cup cup cups

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 Categories : : 2 Preparation Time :0:00 : California Egg Commission Main Dishes

Eggs Omelets

Amount -------6 1 1 2 2 1 4

Measure -----------ounces ounce tablespoon ounces ounces ounce large

Ingredient -- Preparation Method -------------------------------pork tenderloin -- sliced oil Santa Fe seasoning* slivered red peppers slivered green peppers slivered red onion 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 Categories Amount -------2 2 1/2 1/4 : : 8 Preparation Time :0:00 : California Egg Commission

Side Dishes

Measure -----------pounds tablespoons cup cup

Ingredient -- Preparation Method -------------------------------red potatoes -- parboiled oil bread crumbs 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 Categories Amount -------: : 6 : Beef Rag� Preparation Time :0:00 Main Dishes Ingredient -- Preparation Method --------------------------------

Measure ------------

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 Categories Amount -------3/4 3 1 12 4 : : 6 Preparation Time :0:00 : Main Dishes Rag�

Pasta

Measure Ingredient -- Preparation Method ------------ -------------------------------pound Italian sweet sausage -- casings removed cloves garlic -- minced 18 1/4-ounce jar Rag� Pasta Toss Sauce � Herbs and Olive Oil with Tomatoes and Garlic ounces linguine -- uncooked 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 Categories Amount -------6 2 2 1 1/2 1 12 1/4 2 : : 8 Preparation Time :0:00 : Main Dishes Rag�

Pork

Measure -----------cloves tablespoons pounds 28-ounce jar ounces cup cups

Ingredient -- Preparation Method -------------------------------frying peppers -- thinly sliced garlic -- minced vegetable oil sweet Italian sausage -- sliced Rag� Hearty Pasta Sauce rotelle -- cooked and drained grated Parmesan cheese 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 Categories Amount -------1 1 1 1 2 : : 6 Preparation Time :0:00 : Breakfast/ Brunch Main Dishes

California Egg Commission

Measure -----------large pound cup cup cup cups

Ingredient -- Preparation Method -------------------------------California Fresh Eggs sausage -- browned and drained baking mix shredded Cheddar OR shredded Jack cheese 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 Categories Amount -------4 2 : : 6 Preparation Time :0:00 : Fruit Turbana Corporation

Side Dishes

Measure -----------tablespoons

Ingredient -- Preparation Method -------------------------------firm, green-tipped bananas 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 Categories Amount -------1 2 2 1 2 2 : : 6 Preparation Time :0:00 : Rag� Vegetables

Side Dishes

Measure -----------bunch tablespoons tablespoons cloves tablespoons

Ingredient -- Preparation Method -------------------------------broccoli -- cut into florets butter or margarine olive oil red pepper -- sliced into thin strips garlic -- minced 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 Categories Amount -------2 1 3 2 1/8 1 : : 4 Preparation Time :0:00 : Side Dishes Vegetables

The National Honey Board

Measure -----------tablespoons tablespoon tablespoons tablespoons teaspoon 16-ounce can

Ingredient -- Preparation Method -------------------------------chopped onion butter or margarine honey wine vinegar Salt -- to taste ground cloves 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 Categories Amount -------5 1/2 1/2 1 1/2 1 1 1 1/2 : : 20 Preparation Time :0:00 : Appetizers/Snacks Fleischmann's Yeast

Breads and Muffins

Measure -----------cups cup teaspoons package cup cup cup

Ingredient -- Preparation Method -------------------------------all-purpose flour (5 1/2 to 6 cups) grated Parmesan cheese salt Fleischmann's� Active Dry or Rapid Rise Yeast very warm water (120� to 130�F) evaporated milk 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 Categories Amount -------4 1/2 1/2 1/2 1/8 1/3 1/3 1/3 : : 10 Preparation Time :0:00 : BC Turkey Marketing Board

Dressings/ Stuffings

Measure -----------cups teaspoon teaspoon teaspoon teaspoon cup cup cup

Ingredient -- Preparation Method -------------------------------soft bread crumbs salt savory thyme pepper melted butter onion -- chopped 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 Categories Amount -------1 1/2 1/4 3 1/2 1/4 6 2 tablespoons : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

Measure -----------pounds cup tablespoons cup cup

Ingredient -- Preparation Method -------------------------------Alaska cod fillets -- thawed if necessary chopped onion butter or margarine -- divided water dry white wine Salt peppercorns Half and half 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 Categories Amount -------1/2 1 4 : : 8 Preparation Time :0:00 : Condiments

Ocean Produce International

Measure -----------cup clove grams

Ingredient -- Preparation Method -------------------------------extra virgin olive oil garlic 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 Categories Amount -------1 1 1 1 1 : : 6 Preparation Time :0:00 : Fish/ Seafood

Rag�

Measure -----------tablespoon cup cup cup clove

Ingredient -- Preparation Method -------------------------------olive oil or vegetable oil sliced celery coarsely chopped green pepper sliced onion garlic -- minced

1 3/4 1/2 5

27 1/2-ounce jar Rag� Light Pasta Sauce � Chunky Mushroom teaspoon dried thyme leaves Ground cayenne pepper to taste pound fresh or frozen cod, flounder, or haddock fillets -- cut into 1-inch pieces 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 Categories Amount -------1 1/2 12 2 2 1 1/2 : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Salads

Fish/ Seafood

Measure -----------pounds ounces large cup

Ingredient -- Preparation Method -------------------------------Alaska crab, dungeness, king or snow OR Alaska pink shrimp -- thawed tomatoes -- cut in wedges hard-cooked eggs -- cut in wedges cucumber -- sliced 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 Categories Amount -------1 3 1 1 1/8 1 1 : : 8 Preparation Time :0:00 : Fish/ Seafood Rag�

Pasta

Measure Ingredient -- Preparation Method ------------ -------------------------------pound medium shrimp -- peeled and deveined cloves garlic -- minced tablespoon olive oil 27 1/2-ounce jar Rag� Light Pasta Sauce teaspoon crushed red pepper flakes 12-ounce package fettuccine -- cooked and drained 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 Serving Size Categories Amount -------6 6 1/3 1/3 1 1/4 2 1 :Andrea, Cordova, Alaska : 6 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Side Dishes

Fish/ Seafood

Measure -----------medium slices cup cup teaspoon tablespoons cup

Ingredient -- Preparation Method -------------------------------baking potatoes bacon -- cut in small pieces minced onion milk egg -- beaten sweet paprika butter 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 Categories Amount -------4 : : 4 Preparation Time :0:20 : Main Dishes Pork

Nat. Pork Producers Council

Measure ------------

Ingredient -- Preparation Method -------------------------------boneless pork loin chops (about 1 pound) -- butterflied

1 2 1 2 2 1

1/4 1/2

teaspoon tablespoons teaspoon tablespoons cup pound teaspoon

sesame oil sesame seed dry ginger soy sauce dry white wine fresh mushrooms -- sliced green onions and tops -- sliced 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 Categories Amount -------1 1 1 1 1/2 1/4 1/4 1/4 2 : : 8 Preparation Time :0:00 : Fish/ Seafood Pasta

National Pasta Association

Measure -----------pound 12 1/4-ounce 16-ounce can 16-ounce can medium cup cup tablespoons teaspoon tablespoons

2

Ingredient -- Preparation Method -------------------------------Medium Shells, Elbow Macaroni, or other medium pasta shape -- uncooked can chunk light tuna in water -- drained kidney beans OR pinto beans -- rinsed and drained red onion -- chopped chopped Italian or curly parsley chopped ripe black olives red wine vinegar Salt -- to taste freshly ground black pepper 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 Categories Amount -------8 1 1 3 4 12 1 2 4 2 8 6 1/2 4-ounce can ounces ounces ounces ounces cup : : 4 Preparation Time :0:00 : Fish/ Seafood Pasta

National Pasta Association

Measure -----------ounces tablespoon tablespoon cloves ounces

Ingredient -- Preparation Method -------------------------------Medium Shells, Elbow Macaroni or other medium pasta shape -- uncooked olive oil OR vegetable oil garlic -- chopped select oysters OR oysters, shucked, liquid reserved OR oysters with juice white wine clam juice evaporated skim milk fresh spinach -- washed, hard stems removed fresh basil leaves -- chopped 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 Categories : : 6 Preparation Time :0:00 : Meatless Pasta

National Pasta Association Vegetables

Amount -------1 2 6 4 1 1 8 12 8 1

Measure -----------pound small tablespoons medium medium ounces large cup cup

3/4

Ingredient -- Preparation Method -------------------------------Medium Shells, Radiatore, or other medium shape pasta -- uncooked red bell peppers plum tomatoes unsalted butter -- divided carrot -- finely chopped onion -- finely chopped (medium to large) shiitake mushrooms (about 12 ounces) -- stemmed and sliced 1/2-inch thick OR button mushrooms -- sliced 1/4-inch thick asparagus stalks -- cut on the diagonal 1/2-inch pieces low-sodium chicken broth 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 Categories Amount -------1 2/3 1 1/4 1/2 3/4 1 1/8 1/2 1/8 1 1 1/4 2 1/4 : : 4 Preparation Time :0:00 : Casseroles

The Idaho Potato Commission

Measure Ingredient -- Preparation Method ------------ -------------------------------cups Idaho� instant mashed potato flakes -- divided pound lean ground beef cup chopped onion cup tomato sauce cup skim milk -- divided tablespoon brown sugar teaspoon ground allspice teaspoon salt teaspoon pepper 10-ounce package frozen mixed vegetables -- thawed cups hot water tablespoons margarine 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 Categories Amount -------1 2 1 1 1/4 1 : : 6 Preparation Time :0:00 : Fish/ Seafood

Rag�

Measure Ingredient -- Preparation Method ------------ -------------------------------medium onion -- chopped cloves garlic -- minced tablespoon butter or margarine 14 1/2-ounce jar Rag� Alfredo Classic Pasta Sauce cup white wine pound fresh or frozen shrimp -- peeled and deveined

12 2

ounces tablespoons

linguine -- cooked and drained 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 Serving Size Categories Amount -------3 1 1 1/2 4 2 1 1 1/2 :Tink, Soldotna, Alaska : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Soups/ Stews/ Chowders

Fish/ Seafood

Measure Ingredient -- Preparation Method ------------ -------------------------------tablespoons butter large onion -- diced cups celery -- diced medium or 3 large potatoes -- diced rounded tablespoons cornstarch 12-ounce can evaporated milk 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 Categories Amount -------3 1 1 2 1 3 : : 4 Preparation Time :0:00 : Main Dishes The Mushroom Council

Poultry

Measure -----------tablespoons pound pound large

Ingredient -- Preparation Method -------------------------------bottled Italian dressing -- divided boneless, skinless chicken breasts fresh white mushrooms -- sliced (about 6 cups) plum tomatoes -- diced (about 1 cup) carrot -- cut in matchsticks* (about 1 cup) 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 Categories Amount -------1 1/2 1 1 1/4 1 6 : : 6 Preparation Time :0:00 : California Olive Industry Main Dishes

Fish/ Seafood

Measure Ingredient -- Preparation Method ------------ -------------------------------cups California ripe olive slices 14 1/2 ounce can Mexican-style stewed tomatoes* teaspoon lime juice cup small capers -- drained tablespoon cilantro -- chopped 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 Serving Size Categories Amount -------12 3/4 1 1 1/2 :Betty Snapp, Snapp's Apple Cart, Stephens City, VA : 0 Preparation Time :0:00 : Condiments Spreads Virginia Apple Growers Assoc. Ingredient -- Preparation Method -------------------------------chopped, unpeeled apples apple cider sugar cinnamon ground cloves

Measure -----------cups cup cup teaspoon teaspoon

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 Categories Amount -------1 1 1 1 1 8 2 1 1 : : 2 Preparation Time :0:00 : Fish/ Seafood

New Zealand Wasabi Limited

Measure -----------pound ounce teaspoon teaspoon ounces ounces tablespoon tablespoon Dash

Ingredient -- Preparation Method -------------------------------potatoes -- cubed butter red onion -- chopped chopped fresh rosemary chopped fresh thyme smoked fish fillet -- skinned and cubed Cheddar cheese -- grated natural yogurt "NAMIDA" New Zealand Wasabi Paste - Hot 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 Categories Amount -------1 6 2 4 3 : : 2 Preparation Time :0:00 : Breakfast/ Brunch

California Egg Commission

Measure -----------ounces tablespoons large ounces

Ingredient -- Preparation Method -------------------------------sweet red bell pepper smoked ruby trout green onion -- minced California Fresh Eggs 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 Categories : : 6 Preparation Time :0:15 : Main Dishes Soups/ Stews/ Chowders

Poultry The Butterball Turkey Company

Amount -------2 1 2 5 1/2 1 2 2

Measure -----------tablespoons large cups cups teaspoon 16-ounce can cups cups

Ingredient -- Preparation Method -------------------------------vegetable oil onion -- chopped cubed peeled sweet potato chicken broth dried thyme leaves Great Northern beans -- drained coarsely chopped cooked Butterball� Smoked Breast of Turkey 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 Serving Size Categories :Monica Moloney of Orient, Ohio : 12 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Fish/ Seafood

Appetizers/Snacks Pizza

Amount -------1 1 1 1 3 2 2 2 1

1/3

Measure Ingredient -- Preparation Method ------------ -------------------------------14 3/4-ounce can Alaska salmon -- drained and flaked prepared pizza crust or Italian bread shell (12 inches or 16 ounces) tablespoon olive oil clove garlic -- minced ounces cream cheese -- cut into chunks cup very thin slices red onion cups shredded smoked Swiss OR cups Mozzarella cheese tablespoons chopped fresh dill 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 Categories Amount -------1/3 1 1/2 1/4 1/8 1/8 1 : : 4 Preparation Time :0:00 : Main Dishes The National Honey Board

Poultry

Measure -----------cup tablespoon teaspoon teaspoon teaspoon teaspoon whole

Ingredient -- Preparation Method -------------------------------honey ketchup coarsely ground black pepper liquid smoke salt crushed red pepper flakes 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 Categories Amount -------6 1 1 1 2 1/8 2 2 1/2 6 3/4

: : 8 Preparation Time :0:20 : Nat. Pork Producers Council Soups/ Stews/ Chowders

Pork

Measure -----------slices small rib medium cloves teaspoon cups cups cups cup

Ingredient -- Preparation Method -------------------------------lean smoked bacon -- diced onion -- finely chopped celery -- finely chopped carrot -- peeled and grated garlic -- peeled and crushed crushed hot red pepper crushed tomatoes drained canned white beans chicken broth 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 Categories Amount -------: : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

Measure ------------

Ingredient -- Preparation Method --------------------------------

1/2 1 4

cup teaspoon 6 drops

butter dijon-style mustard 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 Categories Amount -------1 1/2 1/2 1 1/4 3/4 1/2 1/3 : : 4 Preparation Time :0:00 : Fish/ Seafood

Lawry's

Measure -----------pounds cup tablespoon teaspoon cup cup cup

Ingredient -- Preparation Method -------------------------------catfish fillets -- cut in 4 pieces yellow cornmeal Lawry's Seasoned Salt cayenne pepper (1/4 to 1/2 teaspoon) buttermilk flour 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 Categories Amount -------6 8 2 1 1 1/2 1/2 1/2 : : 6 Preparation Time :0:15 : Salads The Mushroom Council

Side Dishes

Measure -----------cups ounces 11-ounce can cup cup cup teaspoon

Ingredient -- Preparation Method -------------------------------Iceberg lettuce -- chunked fresh white mushrooms -- quartered (about 3 cups) medium-sized tomatoes -- chopped (about 1 1/2 cups) corn kernels -- drained (about 1 1/3 cups) Monterey Jack cheese with jalape�o sliced, pitted black olives oil and vinegar dressing 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 Categories Amount -------3 2 3 1 1 1 1 1 : : 6 Preparation Time :0:00 : National Pasta Association Pork

Pasta

Measure -----------strips medium cloves medium 28-ounce can cup cup 12-ounce jar

Ingredient -- Preparation Method -------------------------------lean bacon -- chopped onions -- finely diced garlic -- minced zucchini -- diced peeled tomatoes fresh corn kernels OR frozen corn kernels 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 Amount -------2 1/2 3 2 1/2 1 1/2 2 2 2 1/4 1/8 3

: Florida Tomato Committee Measure -----------pounds large tablespoons cup teaspoon cup 12-ounce cans

Soups/ Stews/ Chowders

Ingredient -- Preparation Method -------------------------------fresh Florida tomatoes fresh poblano chiles (12 ounces) olive oil thinly sliced onion minced garlic fresh cilantro sprigs -- tied with kitchen string or twine ready-to-serve vegetable broth OR 12-ounce cans ready-to-serve chicken broth tablespoons fresh lime juice teaspoon ground cumin teaspoon ground red pepper Vegetable oil as needed 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 Categories Amount -------1 1 1/2 2 1/8 1 1 12 : : 6 Preparation Time :0:00 : Main Dishes Rag�

Pasta

Measure -----------pound cup tablespoons teaspoon tablespoon 27 1/2-ounce ounces

Ingredient -- Preparation Method -------------------------------ground turkey egg -- beaten Italian seasoned bread crumbs minced fresh parsley black pepper olive oil jar Rag� Light Pasta Sauce 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 Categories Amount -------1/3 : : 3 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Pasta

Fish/ Seafood

Measure -----------cup

Ingredient -- Preparation Method -------------------------------butter or margarine

2 2

1/4 1/8 1/8 1/3

8 6

tablespoons cloves teaspoon teaspoon teaspoon ounces cup ounces

lemon juice garlic -- minced oregano -- crushed black pepper bottled hot pepper sauce Alaska pink shrimp (about 1-2/3 cups) minced parsley 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 Categories Amount -------1 2 12 1 1 1 1 2 1 1 2 2 : : 6 Preparation Time :0:00 : National Pasta Association Poultry

Pasta

Measure -----------pound tablespoons ounces small tablespoon teaspoon cloves 16-ounce can 15-ounce can tablespoons cups

Ingredient -- Preparation Method -------------------------------Spaghetti or Linguine -- uncooked vegetable oil -- divided ground turkey onion -- peeled and finely diced jalape�o -- cored and thinly sliced chili powder cumin garlic -- finely chopped black beans -- rinsed and drained crushed tomatoes chopped fresh cilantro 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 Categories Amount -------1 1/2 1 2 1 1 1/3 1 1 1/8 1/8 2 1 : : 4 Preparation Time :0:30 : Nat. Pork Producers Council

Soups/ Stews/ Chowders

Measure Ingredient -- Preparation Method ------------ -------------------------------cups fully cooked ham -- cut into 1/2" cubes bulb fennel (about 1 pound) tablespoons butter large leek -- sliced 14 1/2-ounce can chicken broth cup all-purpose flour cup milk teaspoon grated lemon peel teaspoon ground cinnamon teaspoon ground black pepper cups shredded sharp Cheddar cheese (8 ounces) 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 Categories Amount -------1 1/2 1 quarters 1 1/4 3 1/2 1/4 : : 4 Preparation Time :0:00 : Main Dishes Poultry

National Turkey Federation

Measure -----------pounds pound pound cup tablespoons teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------turkey thighs -- skin removed cooking apples -- half green, half red, cored and cut into acorn squash -- seeded and cut into 8 wedges apple juice maple syrup cinnamon 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 Categories Amount -------6 1 1 1 1/3 1 1/2 1/4 : : 6 Preparation Time :0:00 : Pasta Rag�

Poultry

Measure -----------tablespoon clove jar cup tablespoon cup teaspoon

Ingredient -- Preparation Method -------------------------------skinless, split chicken breast vegetable oil garlic -- minced Chicken Tonight Cooking Sauce for Chicken � Sweet and Sour apricot preserves Dijon mustard chopped dried apricots 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 Categories Amount -------12 2 12 6 2 1 chopped 2 1 1/4 1 1/2 2 1 1/2 1 1 1/4 1/4 : : 6 Preparation Time :0:00 : National Pasta Association Poultry

Pasta

Measure -----------ounces tablespoons ounces ounces large ribs medium tablespoons cups tablespoons teaspoons teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------Fettuccine -- uncooked margarine boneless skinless chicken breasts scallions (about 6) -- trimmed and chopped, (about 1 cup) celery (about 1 cup) -- chopped red bell pepper (about 2/3 cup) -- cored, seeded and flour chicken broth lemon juice paprika onion powder garlic powder dried thyme dried oregano chicken bouillon powder 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 Categories Amount -------2 1 2 1 2 2 1 3 1 1 2 2 : : 12 Preparation Time :0:15 : Nat. Pork Producers Council

Soups/ Stews/ Chowders

Measure -----------pounds teaspoon cloves large 15-ounce cans 16-ounce cans 10-ounce can 4-ounce cans tablespoon tablespoon tablespoons teaspoons

Ingredient -- Preparation Method -------------------------------lean boneless pork loin -- cut into 1/2" cubes vegetable oil garlic -- minced onion -- diced hominy -- drained navy beans -- drained tomatoes and chiles diced green chiles -- drained ground cumin ground black pepper chili powder 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 Categories Amount -------1 1 1 1 2 1 2 15 1/2 1/2 1/4 1/4

: : 6 Preparation Time :0:00 : Beef Pasta

National Pasta Association

Measure -----------pound pound cup teaspoons bunch cups

Ingredient -- Preparation Method -------------------------------Linguine, Spaghetti or Thin Spaghetti -- uncooked flank steak -- cut into very thin strips beef bouillon cube hot water vegetable oil broccoli florets (about 4 to 5 cups) low-sodium tomato sauce cherry tomatoes -- cut in half MARINADE red wine vinegar hot red pepper flakes brown sugar cayenne pepper garlic -- minced

3

cup teaspoon cup teaspoon cloves

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 Categories Amount -------2 3 1 1 4 1/2 1 : : 8 Preparation Time :0:00 : Fish/ Seafood

Rag�

Measure Ingredient -- Preparation Method ------------ -------------------------------tablespoons olive oil cloves garlic -- minced tablespoon dried basil 28-ounce jar Rag� Hearty Pasta Sauce � Spicy Red Pepper 6 1/2-ounce cans chopped clams -- drain and reserve 1 1/2 cups liquid cup dry white wine 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 Categories Amount -------3 2 1 1/2 3/4 1/2 : : 0 : Beef Preparation Time :0:00 The Texas Beef Council Ingredient -- Preparation Method -------------------------------chili powder ground cumin garlic powder dried oregano leaves ground red pepper

Measure -----------tablespoons teaspoons teaspoons teaspoon teaspoon

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 Categories Amount -------1 2 1 12 1 : : 6 Preparation Time :0:00 : Fish/ Seafood Rag�

Pasta

Measure Ingredient -- Preparation Method ------------ -------------------------------pound medium shrimp -- peeled and deveined tablespoons olive oil 27 1/2-ounce jar Rag� Light Pasta Sauce Tabasco sauce -- to taste ounces fusilli -- cooked and drained 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" - - - - - - - - - - - - - - - - - - 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 Categories Amount -------1/4 1/4 1/8 5 1 : : 6 Preparation Time :0:00 : Cherry Marketing Institute Side Dishes

Salads

Measure -----------cup cup teaspoons teaspoon cups cup cup cup

2

Ingredient -- Preparation Method -------------------------------DRESSING olive oil red wine vinegar honey black pepper SALAD cleaned torn spinach leaves -- stems removed bite-size fresh pineapple wedges dried tart cherries thinly sliced red onion Crumbled Feta cheese -- if desired

1/2 1/2

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" - - - - - - - - - - - - - - - - - - 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 Categories : : 4 Preparation Time :0:00 : Dundee Hazelnuts

Salads

The Oregon Hazelnut Industry Amount -------2 2 1 2 1 1/2 1 1/4 1/4 1/3 1/4 Measure -----------tablespoons tablespoons tablespoon teaspoon teaspoons teaspoon teaspoon pound pound cup cup Ingredient -- Preparation Method -------------------------------DRESSING hazelnut oil OR olive oil Juice of 1 lemon Dijon mustard fresh ground pepper honey Worcestershire sauce salt SALAD fresh spinach fresh mushrooms crisp fried bacon -- diced 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/" - - - - - - - - - - - - - - - - - - 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 Categories Amount -------1 8 1 2 : : 2 Preparation Time :0:00 : Main Dishes

The Mushroom Council

Measure -----------tablespoon ounces teaspoon

Ingredient -- Preparation Method -------------------------------olive oil fresh white mushrooms -- sliced (about 2-1/2 cups) minced garlic (10-inch) flour tortillas

2

1/2 1/2

pound pound cup

1

1/2

OR mountain bread* fresh spinach -- trimmed and steamed OR arugula -- trimmed and steamed plum tomato -- diced shredded part-skim mozzarella cheese (2 ounces)

Preheat oven to 350�F. In a large skillet over medium-high heat, heat oil. Add mushrooms and garlic; cook and stir until the mushroom liquid has evaporated, about 5 minutes. On each tortilla arrange layers of spinach, tomato, mozzarella and cooked mushrooms. Roll up and place seam-side down in a lightly oiled baking dish. Bake uncovered until hot and cheese is melted, about 10 minutes. Cut each tortilla crosswise into quarters. Serve hot or at room temperature with a mixed green salad, if desired. Source: "The Mushroom Council" - - - - - - - - - - - - - - - - - - Per serving: 434 Calories (kcal); 18g Total Fat; (35% calories from fat); 20g Protein; 52g Carbohydrate; 15mg Cholesterol; 590mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : *Mountain bread is available in the deli or health food section of your market. Nutr. Assoc. : 986 3386 26351 3310 0 2130706543 0 0 2130706543 0 921 * Exported from MasterCook * Spring Brunch Bread Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Breads and Muffins Fleischmann's Yeast

Breakfast/ Brunch Sweet Breads and Coffee Cakes

Amount -------4 1/4 1/2 2 1 1 2 3/4 1/2 1/2

Measure -----------cups cup teaspoons teaspoon teaspoon packages cup cup cup

Ingredient -- Preparation Method -------------------------------all-purpose flour (4 1/4 to 4 3/4 cups) granulated sugar lemon peel salt ground cardamom Fleischmann's� Active Dry or Rapid Rise Yeast milk water butter or margarine No-stick cooking spray

In large bowl, mix 1 1/2 cups flour, sugar, lemon peel, salt, cardamom and undissolved yeast. Heat milk, water and 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 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 6 to 8 minutes. Place in bowl coated with cooking spray. Spray top of dough with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Fleischmann's� Rapid Rise Yeast, cover kneaded dough. Let rest on floured surface 10 minutes. Proceed with recipe). Punch dough down, divide in half. Roll each to 12-inch rope. Overlap strands 2-3 times to make twisted loaf shape. Pinch ends to seal. Place in 9- � 5- � 3-inch loaf pan coated with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 350�F for 55 to 60 minutes or until done. Remove from pan and cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 275 Calories (kcal); 9g Total Fat; (28% calories from fat); 6g Protein; 43g Carbohydrate; 23mg Cholesterol; 265mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 14 0 0 0 0 26366 0 0 0 0 * Exported from MasterCook * Stash Lemon Tea Bars Recipe By Serving Size Categories Amount -------1 1/4 1 1/4 3/4 : : 18 Preparation Time :0:00 : Cookies/ Bars/ Brownies Stash Tea

Desserts

Measure -----------cups cups cup

Ingredient -- Preparation Method -------------------------------all-purpose flour powdered sugar softened butter FILLING

1 1 1 2 12 1

1/2 1/4

cup granulated sugar cup flaked coconut 8-ounce package cream cheese eggs teaspoon baking powder teaspoon salt Stash Tea Lemon Blossom Tea Bags OR ounce loose tea

Mix 1 cup flour with 1/4 cup powdered sugar and 1/2 cup butter until crumbly. Pat into greased 13 � 9 inch baking pan. Bake at 375 degrees for 7 to 10 minutes or until lightly browned. For filling, combine 1 cup granulated sugar, coconut and cream cheese. Blend well. Beat in eggs, 2 tablespoons of flour, 1/2 teaspoon baking powder, salt, contents of 10 Stash Lemon Blossom Tea bags and 2 Tablespoons melted butter until mixture is well blended. Spread over crust in pan. Return to oven 15 to 20 minutes, or until set. For frosting, mix 1 cup powdered sugar, 1 tablespoon soft butter, 1 tablespoon lemon juice and the contents of 2 Stash Tea Lemon Blossom tea bags until smooth. Spread over the filled crust while still warm. Cool. Cut. Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/" - - - - - - - - - - - - - - - - - - Per serving: 247 Calories (kcal); 14g Total Fat; (50% calories from fat); 3g Protein; 29g Carbohydrate; 55mg Cholesterol; 176mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 222 0 0 0 2737 0 3218 0 0 5262 0 2130706543 * Exported from MasterCook * Steak and Mushrooms with Harvest Vegetables Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Beef The Mushroom Council

Main Dishes

Amount Measure -------- -----------1 1/2 pound 1 pound 1 pound (about 2 cups) 2 medium 1 large

Ingredient -- Preparation Method -------------------------------flank steak -- pierced with a fork small fresh white mushrooms (about 6 cups) zucchini -- halved lengthwise and cut in 1-1/2 inch pieces onions -- cut in wedges (about 2 cups) 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 * Steamed Baby Asparagus Recipe By Serving Size Categories Amount -------1/4 1 1 2 : : 4 Preparation Time :0:00 : Nat. Pork Producers Council Vegetables

Side Dishes

Measure -----------cup pound quart tablespoons

Ingredient -- Preparation Method -------------------------------sugar asparagus -- trimmed water -- boiling butter Salt and pepper -- to taste

Heat heavy sauce pan over high heat. Add sugar; stirring until sugar melts. Add asparagus and boiling water. Cover pan; boil hard for 5 minutes. Drain; plunge asparagus into ice water. In large saucepan melt butter; add asparagus; stir until well coated and heated through. Season to taste. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org"

- - - - - - - - - - - - - - - - - - Per serving: 113 Calories (kcal); 6g Total Fat; (44% calories from fat); 1g Protein; 15g Carbohydrate; 16mg Cholesterol; 67mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Steamed Smoked Alaska Sablefish Recipe By Serving Size Categories Amount -------2 : : 2 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

Measure -----------3-ounce

Ingredient -- Preparation Method -------------------------------smoked Alaska sablefish fillets (3 to 4 ounces each) Water Lemon wedges Cooked new potatoes (optional)

Place sablefish on steamer rack over 3/4 inch boiling water. Cover and steam 10 minutes per inch of thickness measured at its thickest part or until sablefish flakes easily when tested with a fork. Serve with lemon wedges and potatoes. 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); 17g Total Fat; (71% calories from fat); 15g Protein; 0g Carbohydrate; 54mg Cholesterol; 627mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4805 0 2130706543 0 * Exported from MasterCook * Stir-Fried Pork on Lettuce Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Main Dishes

Pork

Swift & Company Amount -------1 1/4 1/4 1/4 3 3 1/2 1 4 4 Measure Ingredient -- Preparation Method ------------ -------------------------------pounds Armour pork tenderloin cup dry sherry cup water tablespoons soy sauce tablespoons oil pound mushrooms -- sliced 6-ounce package frozen pea pods teaspoons cornstarch cups shredded lettuce

Cut tenderloin into 1/4-inch thick slices. Combine sherry, water and soy sauce in medium bowl; add tenderloin, stirring to coat. Heat 2 tablespoons oil in wok or large frying pan. Add mushrooms and pea pods and cook quickly 3 to 4 minutes, stirring constantly. Remove vegetable and reserve. Drain marinade from pork; reserve. Add remaining oil to pan. Quickly brown pork 3 to 4 minutes or until done, stirring constantly. Stir cornstarch into reserved marinade. Add vegetable and marinade and cook, stirring occasionally, until thickened. Serve pork stir-fry over lettuce. Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 287 Calories (kcal); 16g Total Fat; (51% calories from fat); 22g Protein; 11g Carbohydrate; 44mg Cholesterol; 819mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4575 0 0 0 0 0 4374 0 0 * Exported from MasterCook * Strawberry Salsa Recipe By Serving Size Categories Amount -------1 3 2 2 1 1/4 1/2 1/2 : : 24 Preparation Time :0:00 : Sauce/ Baste/ Gravy

The National Honey Board

Measure -----------pint

cup cup cup

Ingredient -- Preparation Method -------------------------------fresh strawberries -- hulled and sliced sweet red peppers -- medium-sized, seeded, diced green bell peppers -- medium-sized, seeded, diced tomatoes -- medium-sized, fresh, diced Anaheim pepper -- large-sized, seeded, chopped finely chopped cilantro honey fresh lemon juice

1/4 1/4 2 1 1

cup cup tablespoons teaspoon teaspoon teaspoon

1/2

Triple Sec liqueur OR orange extract tequila -- optional crushed dried red chili pepper salt black pepper

Combine all ingredients; mix well. Refrigerate overnight to allow flavors to blend. Serve over grilled chicken or fish. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" Yield: "1 1/2 Quarts" - - - - - - - - - - - - - - - - - - Per serving: 48 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 10g Carbohydrate; 0mg Cholesterol; 92mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 1436 4713 3591 5296 2049 26108 0 0 0 0 2130706543 0 2614 0 0 * Exported from MasterCook * Stuffed Chicken Breasts Recipe By Serving Size Categories Amount -------4 1/2 1/4 1 1/4 1/4 : : 4 Preparation Time :0:00 : Main Dishes The Rice Council

Poultry

Measure -----------teaspoon teaspoon cup cup cup tablespoons tablespoon tablespoon

3 1 1

Ingredient -- Preparation Method -------------------------------skinless and boneless chicken breast halves (about 1 pound) -- pounded to 1/4-inch ground black pepper -- divided salt cooked brown rice -- (cooked in chicken broth) finely diced fresh tomatoes finely shredded Mozzarella cheese (1 ounce) toasted rice bran* chopped fresh basil olive oil

Season insides of pounded chicken breasts with salt and 1/4 teaspoon pepper. Combine rice, tomatoes, cheese, bran, basil and remaining 1/4 teaspoon pepper. Spoon rice mixture on top of pounded chicken breasts; fold over

and secure sides with wooden picks. Wipe off outsides of chicken breasts with paper towel. Heat oil in a large skillet over medium-high heat. Cook stuffed chicken breasts in hot oil 1 minute on each side or just until golden brown. Transfer chicken to shallow baking pan. Bake at 350 degrees 8 to 10 minutes. Let stand 5 minutes before slicing. Source: "The Rice Council" S(Internet address): "http://www.usarice.com/domestic/recipes/" - - - - - - - - - - - - - - - - - - Per serving: 257 Calories (kcal); 8g Total Fat; (28% calories from fat); 31g Protein; 15g Carbohydrate; 75mg Cholesterol; 241mg Sodium Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : *To toast rice bran, spread on baking sheet and bake at 325 degrees 7 to 8 minutes. Nutr. Assoc. : 26039 0 0 2801 20200 26153 1249 0 0 * Exported from MasterCook * Summer Picnic Loaf Recipe By Serving Size Categories Amount -------3 1 1 2 1 1 1 3 3 3 1 1/2 1 : : 12 Preparation Time :0:00 : Appetizers/Snacks Fleischmann's Yeast

Breads and Muffins

Measure -----------cups tablespoon package teaspoons teaspoon cup tablespoon ounces ounces ounces 2-ounce jar cup

Ingredient -- Preparation Method -------------------------------all-purpose flour (3 to 3 1/2 cups) sugar Fleischmann's� Rapid Rise Yeast Italian herb seasoning salt very warm water (125� to 130�F) butter or margarine -- softened sliced cooked ham sliced Provolone cheese sliced salami sliced pimientos -- well drained sliced ripe olives -- drained egg white -- lightly beaten Sesame seeds -- optional

In large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast, Italian herb seasoning and salt. Stir very warm water 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 minutes. Cover; let rest 10 minutes. On lightly floured surface, roll dough to 14- � 10-inches. Layer ham,

cheese and salami on center third of dough length; top with pimientos and olives. 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 seed if desired. Bake at 400�F for 25 to 30 minutes or until done. Remove to wire rack. Serve warm or at room temperature. Cuisine: "Cajun" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 207 Calories (kcal); 7g Total Fat; (32% calories from fat); 8g Protein; 26g Carbohydrate; 17mg Cholesterol; 534mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 14 0 26366 3776 0 3728 0 3657 1198 1311 1603 20168 0 0 * Exported from MasterCook * Summer Picnic Salad Recipe By Serving Size Categories Amount -------3 1 1/2 1/2 1/3 1/3 1/3 1 3 3 1 8 2 : : 6 Preparation Time :0:00 : Salads

The Rice Council

Measure -----------cups 17-ounce can cup cup cup cup cup teaspoon tablespoons tablespoons teaspoon ounces small

Ingredient -- Preparation Method -------------------------------cooked rice -- cooled to room temperature whole kernel corn -- drained diced chile poblano -- peeled and seeded chopped green olives with pimientos chopped green pepper chopped red bell pepper sliced green onions crushed red pepper lime juice olive oil garlic -- crushed "queso fresco" or a very mild Feta cheese -- crumbled Lettuce leaves tomatoes -- cut into wedges, for garnish

Combine rice, corn, chile, olives, green pepper, red pepper, onions and

crushed red pepper in large bowl. Mix lime juice, oil and garlic; add to rice mixture. Just before serving add cheese and toss lightly. Serve on lettuce leaves; garnish with tomato wedges. Source: "The Rice Council" S(Internet address): "http://www.usarice.com/domestic/recipes/" - - - - - - - - - - - - - - - - - - Per serving: 369 Calories (kcal); 17g Total Fat; (40% calories from fat); 10g Protein; 46g Carbohydrate; 34mg Cholesterol; 717mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 26975 4532 2678 20088 0 0 0 0 0 0 20048 0 0 0 * Exported from MasterCook * Sunshine Turkey Salad Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : BC Turkey Marketing Board Poultry

Main Dishes Salads

Amount -------2 1 3/4 1/2 2 1 1/2 1/2 1/2 1/2 1/4

Measure -----------cups cup cup cup stalks

Ingredient -- Preparation Method -------------------------------cooked turkey -- cubed strawberries -- halved peach or nectarine chunks raisins celery -- diced apple -- chopped DRESSING plain low fat yogurt Miracle Whip Light Dressing orange juice grated orange rind curry powder ginger

2

cup cup tablespoons teaspoon teaspoon teaspoon

Combine salad ingredients in a large bowl. Set aside. Mix dressing ingredients together and pour over salad. Toss well and chill. Serve on a bed of lettuce. Source: "BC Turkey Marketing Board" S(Internet address): "http://www.uniserve.com/bcturkey/core.html"

- - - - - - - - - - - - - - - - - - Per serving: 408 Calories (kcal); 18g Total Fat; (39% calories from fat); 23g Protein; 40g Carbohydrate; 65mg Cholesterol; 284mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 2 Fruit; 3 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 2463 0 0 0 0 0 20158 607 0 0 0 0 * Exported from MasterCook * Super Low-Fat Tomato Sauce Recipe By Serving Size Categories Amount -------1 1 1 1 1/4 : : 4 Preparation Time :0:00 : National Pasta Association

Sauce/ Baste/ Gravy

Measure Ingredient -- Preparation Method ------------ -------------------------------33 1/3-ounce can plum tomatoes -- undrained small onion (1/2 cup) -- peeled and diced clove garlic (1 to 2 cloves) -- finely chopped teaspoon dried basil teaspoon hot red pepper flakes (1/4 to 1/2 teaspoon) Salt -- to taste

Prepare pasta according to package directions. While pasta is cooking, combine remaining ingredients in a 2-quart saucepan and heat to boiling. Reduce heat and simmer until the liquid is reduced by half, approximately 10-20 minutes. In a food processor or blender, pur�e small quantities of the sauce to desired consistency, using 3 to 4 quick on-off motions for a chunky sauce, longer for a smoother sauce. When pasta is done, drain. Pour sauce over pasta and serve immediately. Description: "�Enough for one pound of your favorite pasta�" Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 57 Calories (kcal); trace Total Fat; (4% calories from fat); 3g Protein; 13g Carbohydrate; 0mg Cholesterol; 351mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2470 4288 3505 0 4714 0

* Exported from MasterCook * Surimi Crab Cakes Recipe By Serving Size Categories Amount -------2 2 2 1 1 1 1/4 16 3/4 : : 5 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

Measure -----------large tablespoons teaspoons teaspoon tablespoon teaspoon teaspoon ounces cup

Ingredient -- Preparation Method -------------------------------eggs mayonnaise Worcestershire sauce Dijon mustard parsley -- finely chopped seasoned salt black pepper Alaska surimi seafood -- finely sliced bread crumbs Butter and oil -- as needed

Mix eggs, mayonnaise, Worcestershire sauce, mustard, parsley, salt and pepper thoroughly into a thin batter. Slice Alaska surimi and crumble it by hand. Fold crumbled surimi and bread crumbs into batter. Heat 1 tablespoon butter and 1 tablespoon oil in large skillet over low heat. Form patties, then pan fry cakes several minutes until golden brown. Add butter or oil to skillet as needed. Cuisine: "Cajun" Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" Yield: "10 crab cakes" - - - - - - - - - - - - - - - - - - Per serving: 223 Calories (kcal); 8g Total Fat; (33% calories from fat); 18g Protein; 19g Carbohydrate; 104mg Cholesterol; 629mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 3218 0 0 0 0 0 0 5186 0 222 * Exported from MasterCook * Surimi Spinach Salad Alaska-Style Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Salads

Fish/ Seafood

Amount -------1 pieces 4 1/2 1/4 1 1/2 2 4 1 1/2 1 1/4 1/2 1/2

Measure -----------pound cups cup cup cup cup tablespoons tablespoons teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------Alaska surimi seafood -- cut or shredded into bite-size fresh spinach -- torn fresh mushrooms -- sliced green onions -- thinly sliced cherry tomatoes -- halved cucumber -- thinly sliced peanut oil rice vinegar fresh ginger root OR ground ginger soy sauce dry mustard honey sesame oil

In large serving bowl, mix together Alaska surimi, spinach, mushrooms, green onions, cherry tomatoes and cucumber. Combine remaining ingredients, mix well and pour over salad. Toss and serve. Garnish with 1 teaspoon sesame seeds, if desired. 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); 9g Total Fat; (37% calories from fat); 19g Protein; 14g Carbohydrate; 34mg Cholesterol; 277mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 5186 0 3386 3585 2557 0 0 0 0 0 2130706543 0 0 0 0 * Exported from MasterCook * Sweet & Savory Turkey Salad Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : BC Turkey Marketing Board Poultry

Main Dishes Salads

Amount -------4 1 1/2

Measure -----------cups cups

Ingredient -- Preparation Method -------------------------------cooked turkey -- cubed celery -- chopped

1 1/2 1 3/4 1/4 1/4 1/4 2 1/4 1/4

cups cup cup cup cup cup tablespoons cup cup

red cabbage -- chopped dried apricots -- slivered raisins red onion -- chopped red wine vinegar lemon juice vegetable oil Dijon mustard honey Grated zest (peel) of one small orange

Whisk together vinegar, lemon juice, oil, mustard and honey. Add onion, orange zest and apricots. Let dressing sit at room temperature for about one hour. In a large bowl, mix turkey, celery, cabbage and raisins. Pour dressing over salad and toss well to coat. Chill for several hours or overnight. Serve on a large salad plate or bowl lined with lettuce leaves. Source: "BC Turkey Marketing Board" S(Internet address): "http://www.uniserve.com/bcturkey/core.html" - - - - - - - - - - - - - - - - - - Per serving: 382 Calories (kcal); 6g Total Fat; (14% calories from fat); 40g Protein; 44g Carbohydrate; 103mg Cholesterol; 224mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 2 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 2849 0 0 0 0 0 0 0 0 0 0 1014 * Exported from MasterCook * Sweet Cherry Salad with Zip Recipe By Serving Size Categories Amount -------2 1 1/4 1/4 1 1 1/2 1/4 : : 12 Preparation Time :0:00 : Cherry Marketing Institute Side Dishes

Salads

Measure -----------16-ounce cans 8-ounce can cup

Ingredient -- Preparation Method -------------------------------dark sweet cherries crushed pineapple black cherry schnapps OR cup cherry juice blend 6-ounce package cherry-flavored gelatin cup chopped walnuts cup orange juice cup lemon juice

Drain cherries and pineapple, reserving juices. Set aside pineapple. Put cherries in a bowl with black cherry schnapps. Marinate 15 minutes, then

drain cherries, reserving schnapps. Set aside cherries. Combine reserved juice from cherries and pineapple and reserved (about 2 1/2 cups liquid total) in a large saucepan; bring to a Remove from heat. Add gelatin; stir until gelatin is dissolved. juice and lemon juice. Stir in cherries, pineapple and walnuts; Pour into a 13 � 9 � 2-inch pan. Let chill until firm. Serving size: 1 (3-inch) square Description: "Sweet cherries and schnapps transform ordinary gelatin salad." Source: "Cherry Marketing Institute" S(Internet address): "http://www.cherrymkt.org/index.html" - - - - - - - - - - - - - - - - - - Per serving: 186 Calories (kcal); 7g Total Fat; (29% calories from fat); 5g Protein; 30g Carbohydrate; 0mg Cholesterol; 37mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 5191 0 2130706543 0 20176 2552 0 0 0 * Exported from MasterCook * Sweet Potatoes Recipe By Serving Size Categories Amount -------2 2/3 2 3/4 1 2/3 : : 6 Preparation Time :0:00 : Lawry's Vegetables schnapps boil. Add orange mix well.

Side Dishes

Measure -----------pounds cup tablespoons teaspoon teaspoon cup

Ingredient -- Preparation Method -------------------------------sweet potatoes -- cooked, peeled and mashed light brown sugar -- packed and divided butter or margarine -- melted cinnamon Lawry's Seasoned Salt milk

In large bowl, combine all ingredients, except 2 tablespoons brown sugar. Spray 2-quart casserole with nonstick vegetable spray; pour mixture into casserole and top with remaining brown sugar. Bake in preheated 400�F oven for about 30 minutes. Source: "Lawry's" S(Internet address): "http://www.lawrys.com/" - - - - - - - - - - - - - - - - - - -

Per serving: 227 Calories (kcal); 5g Total Fat; (19% calories from fat); 3g Protein; 44g Carbohydrate; 14mg Cholesterol; 301mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 5212 0 0 0 4873 0 * Exported from MasterCook * Sweet Saut� Pears Recipe By Serving Size Categories Amount -------3 3 1 1 2 5 : : 4 Preparation Time :0:00 : Desserts Stash Tea

Fruit

Measure -----------tablespoons cups tablespoons

Ingredient -- Preparation Method -------------------------------medium-sized pears -- sliced brown sugar Stash Apple Cinnamon Tea bag contents Stash Lemon Blossom Tea bag contents raisins water

In a nonstick skillet, combine pears, brown sugar, contents of one Apple Cinnamon tea bag and one Lemon Blossom tea bag and water. Cook over medium heat until pears are soft and heated through. Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/" - - - - - - - - - - - - - - - - - - Per serving: 317 Calories (kcal); 1g Total Fat; (2% calories from fat); 3g Protein; 83g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 5 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 4410 0 5262 5262 4680 0 * Exported from MasterCook * Sweet-Sour Alaskan Halibut Recipe By Serving Size Categories Amount -------:Anne, Anderson, Alaska : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

Measure ------------

Ingredient -- Preparation Method --------------------------------

1 1 1 3/4 2/3

pound cup teaspoon teaspoon cup cup cup cup tablespoons teaspoons teaspoon teaspoon cup tablespoon cups

halibut fillets flour baking powder salt water SAUCE pineapple juice salad oil brown sugar ketchup soy sauce pepper chili powder mild vinegar (use a mild vinegar such as rice vinegar or reduce vinegar to 1/3 cup) cornstarch CURRIED FRUIT fruit (drained canned pear halves, apricot halves, peach halves, pineapple rings, and banana slices) butter brown sugar curry powder

1 2 2 1

1/4 1/4

1/2 1/2 1 4 1/4 1/2

1

cup cup teaspoon

Blot halibut fillets with damp cloth and cut into 1" cubes. Prepare batter of flour, baking powder, salt, and water. Lay fish and batter aside and prepare the following sauce. Sauce: In a small jar, shake the cornstarch and vinegar together until smooth. In a saucepan, combine the other ingredients and add the cornstarch mixture. Cook, stirring, until mixture comes to a boil. Keep warm over a double boiler. To cook fish: Heat deep fat in fryer or saucepan to 375� degrees. Coat halibut with batter, and fry until golden, turning once. Drain well on absorbent paper and keep warm. Serve the sauce over the fish accompanied by rice. The curried fruit dish below is a gourmet accompaniment. Stir fried vegetables could also be served. Curried fruit: Arrange your choice of fruit in a 2 quart baking dish. Sprinkle with 1/4 cup butter, 1/2 cup brown sugar, 1 teaspoon curry powder. Bake at 350 degrees for 20 minutes. Cuisine: "Cajun" Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 704 Calories (kcal); 28g Total Fat; (35% calories from fat); 28g Protein; 88g Carbohydrate; 67mg Cholesterol; 1120mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 5 Fat; 2 Other Carbohydrates

Nutr. Assoc. : 3645 0 0 0 0 0 0 0 0 0 0 0 0 0 4733 0 0 0 3484 0 0 0 * Exported from MasterCook * Taco Chicken Recipe By Serving Size Categories Amount -------4 1 1 1 1/4 1/8 : : 4 Preparation Time :0:00 : Main Dishes Sue Bee Honey

Poultry

Measure Ingredient -- Preparation Method ------------ -------------------------------cups cooked instant rice package taco seasoning mix pound chicken breast -- cut into chunks or strips 14.5-ounce can diced tomatoes cup Sue Bee Honey teaspoon cayenne pepper

Combine all ingredients, except rice, in frying pan and bring to a boil. Reduce heat, cover and let simmer about 10 minutes or until chicken is done. Serve over rice on glass platter. If desired, top with shredded cheddar cheese and sour cream.

Source: "Sue Bee Honey" S(Internet address): "http://www.suebee.com/" - - - - - - - - - - - - - - - - - - Per serving: 427 Calories (kcal); 9g Total Fat; (19% calories from fat); 24g Protein; 62g Carbohydrate; 58mg Cholesterol; 654mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 26059 731 0 * Exported from MasterCook * Tangy Butter Baste Recipe By Serving Size Categories Amount -------4 : : 0 Preparation Time :0:00 : BC Turkey Marketing Board Sauce/ Baste/ Gravy

Poultry

Measure -----------ounces

Ingredient -- Preparation Method -------------------------------butter -- melted

1 1/2 1 3/4 3

tablespoons teaspoon teaspoon drops

lemon juice salt or seasoned salt any desired ground herb or spice Tabasco [optional]

Melt all together and brush over turkey throughout roasting. Source: "BC Turkey Marketing Board" S(Internet address): "http://www.uniserve.com/bcturkey/core.html" Yield: "3/4 Cup" - - - - - - - - - - - - - - - - - - Per serving: 823 Calories (kcal); 92g Total Fat; (98% calories from fat); 1g Protein; 3g Carbohydrate; 248mg Cholesterol; 2305mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 18 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 4873 27171 1471 * Exported from MasterCook * Tangy Meat Loaf Recipe By Serving Size Categories Amount -------2/3 1/4 3 1 1/2 1 1/2 1/4 1 1/2 1/4 2 1/2 1 1/4 : : 6 Preparation Time :0:00 : Beef Monitor Sugar

Main Dishes

Measure -----------cup teaspoon pound cup cup cup cup teaspoons cup tablespoons teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------skim milk pepper egg whites -- slightly beaten extra lean ground beef finely chopped celery oat bran hot cereal -- uncooked chopped onion minced fresh parsley OR parsley flakes catsup firmly packed Big Chief brown sugar sage dry mustard salt -- (optional)

Heat oven to 350�F. Combine milk, egg whites, vegetables and seasonings; mix well. Add ground beef and oat bran; mix lightly but thoroughly. Press into 8 � 4-inch loaf pan. Bake 50 minutes.

Combine catsup, Big Chief brown sugar and mustard; mix well. Spoon over meat; bake an additional 10 minutes. Let stand 5 minutes before serving. Description: "A classic with a new twist!" Source: "Monitor Sugar" S(Internet address): "http://www.monitorsugar.com/" T(Baking Time): "1:00" - - - - - - - - - - - - - - - - - - Per serving: 274 Calories (kcal); 14g Total Fat; (46% calories from fat); 20g Protein; 17g Carbohydrate; 53mg Cholesterol; 311mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 3394 0 2130706543 0 1272 0 0 0 * Exported from MasterCook * Tangy Sparkler Recipe By Serving Size Categories Amount -------1 2 3 3 2 : : 8 Preparation Time :0:00 : Beverages

Cherry Marketing Institute

Measure -----------quart cups tablespoons tablespoons cups

Ingredient -- Preparation Method -------------------------------cherry juice blend red grapefruit juice honey grenadine syrup lemon-lime carbonated beverage -- chilled Maraschino cherries, for garnish (optional)

Thoroughly combine cherry juice blend, grapefruit juice, honey and grenadine. Let chill, then add carbonated beverage. Serve over ice. Garnish with maraschino cherries, if desired. Serving size: 1-cup Source: "Cherry Marketing Institute" S(Internet address): "http://www.cherrymkt.org/index.html" - - - - - - - - - - - - - - - - - - Per serving: 154 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 39g Carbohydrate; 0mg Cholesterol; 17mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 1

Other Carbohydrates Nutr. Assoc. : 20176 661 0 3601 804 0 * Exported from MasterCook * Tart and Tangy Stuffing Recipe By Serving Size Categories Amount -------2 3/4 1/2 1 1/4 1 3/4 2 : : 8 Preparation Time :0:00 : Cherry Marketing Institute Side Dishes

Dressings/ Stuffings

Measure Ingredient -- Preparation Method ------------ -------------------------------tablespoons butter or margarine cup chopped celery cup chopped onion teaspoon dried thyme teaspoon poultry seasoning 7-ounce package dried herb-seasoned stuffing cubes cup chicken broth cups frozen unsweetened tart cherries -- thawed and drained

Melt butter in a medium saucepan over medium heat. Add celery and onion; cook 2 to 3 minutes, or until vegetables are tender. Stir in thyme and poultry seasoning. Combine celery mixture, stuffing cubes and broth in a large bowl. Gently stir in cherries. Spoon into a lightly greased 2-quart casserole. Bake, covered, in a preheated 350 degree oven 30 minutes, or until mixture is hot. (Or use to stuff a 12-pound turkey.) Description: "Brighten traditional bread stuffing with cherries." Source: "Cherry Marketing Institute" S(Internet address): "http://www.cherrymkt.org/index.html" - - - - - - - - - - - - - - - - - - Per serving: 151 Calories (kcal); 5g Total Fat; (26% calories from fat); 4g Protein; 24g Carbohydrate; 8mg Cholesterol; 325mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : *1 can (16 ounces) unsweetened tart cherries, well drained, can be substituted for frozen tart cherries. Nutr. Assoc. : 0 0 0 0 0 196 0 1085 * Exported from MasterCook * Tart Mango Salsa

Recipe By Serving Size Categories

: : 20 Preparation Time :0:15 : Dips/ Salsas

Nat. Pork Producers Council

Amount Measure -------- -----------6 1/2 cup 1/4 cup 4 tablespoons 1 handling hot pepper) 1 2 teaspoons 1/2 teaspoon 3 1/2 large 1 1

Ingredient -- Preparation Method -------------------------------tomatillos -- husked pineapple juice cider vinegar lime juice fresh jalape�o pepper -- seeded (use rubber gloves when garlic clove ground cumin dried oregano ripe mangoes -- peeled, pitted, diced red onion -- minced green bell pepper -- seeded and diced red bell pepper -- seeded and diced Chopped fresh cilantro -- for garnish

In a food processor or blender, pur�e the first eight ingredients. Place mango, onion and peppers in a serving bowl; pour the pur�e over and stir to mix well. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" Yield: "5 cups" - - - - - - - - - - - - - - - - - - Per serving: 34 Calories (kcal); trace Total Fat; (6% calories from fat); trace Protein; 9g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 26360 0 0 0 4088 0 0 0 0 * Exported from MasterCook * Tex-Mex Chili Pasta Recipe By Serving Size Categories Amount -------3/4 : : 8 Preparation Time :0:00 : Main Dishes Rag�

Poultry

Measure -----------pound

Ingredient -- Preparation Method -------------------------------ground turkey OR

1 1 1/2 1 1 1/2 1/2 1/4 8 1/2 1/2 1/4

3/4 1/2

pound ground chicken cup chopped onion 27 1/2-ounce jar Rag� Light Pasta Sauce � Tomato and Herb cups dark red kidney beans (14 oz. can) -- drained and rinsed tablespoon chili powder teaspoons ground cumin teaspoon garlic powder teaspoon ground cayenne pepper -- (optional) ounces spaghetti or thin spaghetti -- uncooked cup (2 oz.) shredded Cheddar cheese -- (optional) OR cup (2 oz.) lowfat Cheddar cheese -- (optional) cup crushed baked tortilla chips -- (optional)

In medium saucepan over medium heat, cook meat until done; drain. Add onion; cook 5 minutes or until tender. Stir in pasta sauce, beans and seasonings; heat to boiling. Reduce heat; simmer 10 minutes. Meanwhile, cook pasta according to package directions; drain. Toss hot pasta and one-half sauce; spoon remaining sauce over top. Sprinkle with cheese and tortilla chips, if desired. Cuisine: "Tex-Mex" Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 257 Calories (kcal); 4g Total Fat; (15% calories from fat); 15g Protein; 39g Carbohydrate; 34mg Cholesterol; 518mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 694 0 2130706543 0 1508 1236 0 0 0 272 1405 2130706543 0 2130706543 2130706543 * Exported from MasterCook * Tex-Mex Lasagne Recipe By Serving Size Categories Amount -------12 3 : : 8 Preparation Time :0:00 : Meatless Pasta

National Pasta Association

Measure -----------pieces cups

Ingredient -- Preparation Method -------------------------------Lasagne -- uncooked tomato sauce OR

3 1 1 1 1 2 1 1/2

cups spaghetti sauce cup water 15 1/2-ounce can kidney beans -- drained 10-ounce package frozen corn -- thawed package chili seasoning mix cups part-skim Ricotta cheese cups reduced-fat Monterey Jack cheese -- grated

In a medium bowl, stir together the spaghetti sauce, water, beans, corn and chili seasoning mix. Spread 1 cup of the sauce mixture over the bottom of a 9 � 13-inch baking pan. Arrange 4 pieces of lasagne (3 lengthwise, 1 widthwise) over the sauce. Cover with 1 cup of sauce. Spread 1/2 of the Ricotta on top. Arrange another 4 pieces of lasagne over the Ricotta and top with another cup of sauce. Spread remaining Ricotta on top. Arrange final 4 pieces of lasagne on top. Cover with remaining sauce. Refrigerate for at least 6 hours. Preheat oven to 350�F. Cover lasagne with foil and bake for 45 minutes covered. Uncover lasagne, sprinkle Monterey Jack cheese on top and bake an additional 15 minutes uncovered. Let stand 15 minutes before serving. Serves 6-8 Cuisine: "Tex-Mex" Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 320 Calories (kcal); 8g Total Fat; (22% calories from fat); 21g Protein; 42g Carbohydrate; 26mg Cholesterol; 937mg Sodium Food Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 306 0 0 2130706543 0 26001 3450 0 0 26424 * Exported from MasterCook * Tex-Mex Pork and Mushroom Skillet Recipe By Serving Size Categories Amount -------1 1 1/2 2 1 : : 4 Preparation Time :0:00 : Main Dishes The Mushroom Council

Pork

Measure Ingredient -- Preparation Method ------------ -------------------------------(1.25 ounce) package taco seasoning mix pounds boneless pork chops (1/2-inch thick) -- quartered tablespoons vegetable oil -- divided pound fresh white mushrooms -- thickly sliced (about 6 cups)

1 1/2 1 1 1/2

cups chopped onions (28-ounce) can Crushed Tomatoes In Pur�e (4.5 ounce) can chopped green chilies 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 * Texas-Style Barbecued Pork Chops Recipe By Serving Size Categories Amount -------6 1/2 1/2 1 1 1/2 1/2 2 2 1/4 1/4 : : 6 Preparation Time :0:20 : Main Dishes Pork

Nat. Pork Producers Council

Measure -----------cup cup tablespoon cup cup cup tablespoons teaspoons teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------center loin pork chops -- cut 1 1/2" thick finely chopped onion finely chopped celery vegetable oil catsup molasses water red wine vinegar dry mustard cayenne pepper -- or to taste salt

Heat vegetable oil in medium saucepan. Cook onion and celery over medium-low heat for 5 minutes. Stir in remaining ingredients; mix well. Bring to a boil. Reduce heat; simmer for 15 minutes, stirring occasionally. Place pork chops on broiler pan 5 inches from heat. Broil about 8 minutes on each side, brushing frequently with sauce. Serve with remaining sauce, if desired. Cuisine: "Southern" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:15" - - - - - - - - - - - - - - - - - - Per serving: 272 Calories (kcal); 8g Total Fat; (25% calories from fat); 20g Protein; 32g Carbohydrate; 47mg Cholesterol; 622mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 4576 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * The BLT Recipe By Serving Size Categories Amount -------4 3 8 : : 4 Preparation Time :0:00 : California Egg Commission Omelets

Eggs

Measure -----------medium cups

Ingredient -- Preparation Method -------------------------------tomatoes -- thinly sliced shredded lettuce bacon slices -- cooked Easy Speedy Omelet (see recipe)

Prepare EASY SPEEDY OMELETS per instructions. Do not fold. Flip out of pan, but leave flat on plate. For each omelet, arrange 1 sliced tomato on bottom, cover with 3/4 cup lettuce and garnish with 2 slices of bacon. Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " - - - - - - - - - - - - - - - - - - Per serving: 164 Calories (kcal); 12g Total Fat; (62% calories from fat); 8g Protein; 7g Carbohydrate; 112mg Cholesterol; 274mg Sodium

Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Sandwiches are the work horse of the American diet and we know we can make a sandwich out of just about anything. Well, some of our classic sandwiches translate into scrumptious omelets. Try Reuben sandwich fillings, hot turkey fixin's, classic club ingredients and, of course, the BLT. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Easy Speedy Omelet Recipe By Serving Size Categories : : 1 Preparation Time :0:00 : Breakfast/ Brunch Eggs

California Egg Commission Omelettes

Amount -------2 2 1 1/2

Measure -----------large tablespoons tablespoon cup

Ingredient -- Preparation Method -------------------------------California Fresh Eggs water butter or margarine filling (1/2 to 1 cup)

For each omelet, beat together 2 large CALIFORNIA FRESH EGGS and 2 tablespoons of water. In 7-10" omelet pan or skillet, over medium heat, heat 1 tablespoon butter or margarine until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set immediately at edges. With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface. While drawing cooked portions toward center, tilt pan and move cooked portions as necessary. While top is still moist and creamy-looking, spoon about 1/2 to 1 cup filling on one side of omelet. With pancake turner, fold unfilled side of omelet over filling. Don't worry if it tears. When flipped onto plate, tears won't be visible. Slide omelet from pan onto plate or invert onto plate with a quick flip of the wrist. Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " Yield: "1 omelet" - - - - - - - - - - - - - - - - - - -

Per serving: 233 Calories (kcal); 20g Total Fat; (78% calories from fat); 11g Protein; 1g Carbohydrate; 405mg Cholesterol; 229mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3218 0 222 2130706543 * Exported from MasterCook * The Chip and Dip Recipe By Serving Size Categories Amount -------4 1/2 1 : : 4 Preparation Time :0:00 : Appetizers/Snacks

California Egg Commission

Measure -----------cups cup cup

Ingredient -- Preparation Method -------------------------------tortilla chips (or other chips) -- broken up grated Cheddar cheese chunky salsa Easy Speedy Omelet -- (see recipe)

Sprinkle chips with cheese and microwave on high for 1 minute to warm chips and melt cheese. Prepare EASY SPEEDY OMELETS per instructions. Fill each omelet with 1 cup chip mixture and close. Garnish with 1/4 cup salsa. Cuisine: "Cajun" Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " - - - - - - - - - - - - - - - - - - Per serving: 503 Calories (kcal); 29g Total Fat; (51% calories from fat); 12g Protein; 51g Carbohydrate; 116mg Cholesterol; 815mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates NOTES : The party's over. It's two a.m. and the last hearty partiers are cruising the kitchen looking for goodies. Don't throw out those chips!! Nutr. Assoc. : 1619 0 1325 0 * Exported from MasterCook * Easy Speedy Omelet Recipe By Serving Size : : 1 Preparation Time :0:00

Categories

: Breakfast/ Brunch Eggs Measure -----------large tablespoons tablespoon cup

California Egg Commission Omelettes

Amount -------2 2 1 1/2

Ingredient -- Preparation Method -------------------------------California Fresh Eggs water butter or margarine filling (1/2 to 1 cup)

For each omelet, beat together 2 large CALIFORNIA FRESH EGGS and 2 tablespoons of water. In 7-10" omelet pan or skillet, over medium heat, heat 1 tablespoon butter or margarine until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set immediately at edges. With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface. While drawing cooked portions toward center, tilt pan and move cooked portions as necessary. While top is still moist and creamy-looking, spoon about 1/2 to 1 cup filling on one side of omelet. With pancake turner, fold unfilled side of omelet over filling. Don't worry if it tears. When flipped onto plate, tears won't be visible. Slide omelet from pan onto plate or invert onto plate with a quick flip of the wrist. Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " Yield: "1 omelet" - - - - - - - - - - - - - - - - - - Per serving: 233 Calories (kcal); 20g Total Fat; (78% calories from fat); 11g Protein; 1g Carbohydrate; 405mg Cholesterol; 229mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3218 0 222 2130706543 * Exported from MasterCook * The Mashed Potato Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Breakfast/ Brunch Eggs

California Egg Commission Main Dishes

Omelets Amount -------4 1/2 4 4 Measure -----------cups cup teaspoons slices Ingredient -- Preparation Method -------------------------------mashed potatoes chopped green onion bacon bits bacon -- cooked Easy Speedy Omelet -- (see recipe)

Mix potatoes with onion and bacon bits. Microwave on high until warm (about 2-3 minutes). Prepare EASY SPEEDY OMELET per basic instructions. Fill each omelet with about 1 cup filling. Close. Garnish with bacon slice or serve with any potato topper you choose, such as sour cream or grated cheese. Description: "Got a bowl of mashed potatoes left over from Sunday night dinner? How about those potatoes from the take-out chicken place? Creamy, mashed potatoes are the basis for this wonderful "comfort" omelet." Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " - - - - - - - - - - - - - - - - - - Per serving: 273 Calories (kcal); 13g Total Fat; (43% calories from fat); 10g Protein; 29g Carbohydrate; 111mg Cholesterol; 707mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 3585 0 0 0 * Exported from MasterCook * Easy Speedy Omelet Recipe By Serving Size Categories : : 1 Preparation Time :0:00 : Breakfast/ Brunch Eggs

California Egg Commission Omelettes

Amount -------2 2 1 1/2

Measure -----------large tablespoons tablespoon cup

Ingredient -- Preparation Method -------------------------------California Fresh Eggs water butter or margarine filling (1/2 to 1 cup)

For each omelet, beat together 2 large CALIFORNIA FRESH EGGS and 2 tablespoons of water. In 7-10" omelet pan or skillet, over medium heat, heat 1 tablespoon butter or margarine until just hot enough to sizzle a drop of water. Pour in egg

mixture. Mixture should set immediately at edges. With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface. While drawing cooked portions toward center, tilt pan and move cooked portions as necessary. While top is still moist and creamy-looking, spoon about 1/2 to 1 cup filling on one side of omelet. With pancake turner, fold unfilled side of omelet over filling. Don't worry if it tears. When flipped onto plate, tears won't be visible. Slide omelet from pan onto plate or invert onto plate with a quick flip of the wrist. Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " Yield: "1 omelet" - - - - - - - - - - - - - - - - - - Per serving: 233 Calories (kcal); 20g Total Fat; (78% calories from fat); 11g Protein; 1g Carbohydrate; 405mg Cholesterol; 229mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3218 0 222 2130706543 * Exported from MasterCook * Three-Cheese Twist Recipe By Serving Size Categories Amount -------2 3/4 1 1 1/2 1/4 3 1 1 : : 12 Preparation Time :0:00 : Breads and Muffins

Fleischmann's Yeast

Measure -----------cups package teaspoon cup cup tablespoons

Ingredient -- Preparation Method -------------------------------DOUGH all-purpose flour (2 3/4 to 3 1/4 cups) Fleischmann's� Rapid Rise Yeast salt milk water olive or vegetable oil egg FILLING shredded sharp Cheddar cheese (4 ounces) shredded Swiss cheese (2 ounces) grated Parmesan cheese (1 ounce)

1/2 1/4

cup cup cup

To make dough: In large bowl, combine 1 cup flour, undissolved yeast and salt. Heat milk, water and oil 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 shape and fill: Roll dough to 18 � 12-inch rectangle. Evenly sprinkle cheeses to within 1/2 inch of edges. Beginning at long end, roll up tightly; pinch seam to seal. Place, seam side down, on greased large baking sheet. With sharp knife, cut lengthwise down center of roll, about 1 inch deep, to within 1/2 inch of ends. Keeping cut side on top, fold in half to form "U" shape. Cross one side over other, curving open ends to form a "figure 8"; pinch ends to join. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 350�F for 35 to 40 minutes or until done, covering with aluminum foil after 25 minutes to prevent excess browning. 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: 211 Calories (kcal); 9g Total Fat; (40% calories from fat); 8g Protein; 23g Carbohydrate; 33mg Cholesterol; 290mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 14 26366 0 0 0 986 0 0 0 2536 1466 1034 * Exported from MasterCook * Three-Pepper Oregon Hazelnut Soup Recipe By Serving Size Categories Amount -------1 1 1/2 1/2 1/4 2 1/2 1/2 1/4 : : 6 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Soups/ Stews/ Chowders

Measure -----------quart cup cup cup cup cloves teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------chicken stock lentils chopped onions chopped carrots chopped celery garlic coriander fenugreek cumin

2 1 1/2 1 2 paste)

cups cups teaspoon tablespoons

water Oregon hazelnuts -- toasted and chopped mixed peppercorns -- (pink, green and black, cracked) roux -- (soft butter and flour equal parts worked into

Combine stock, lentils, onions, carrots, celery, garlic, coriander, fenugreek and cumin in a heavy 3-quart soup pot. Bring to a boil, reduce heat and simmer 1 hour. Remove from heat and put through a sieve or pur�e and return to pot. Add water, hazelnuts, peppers, and simmer 15 minutes. Thicken by beating in roux and cooking an additional 15 minutes. Salt to taste. Garnish with sour cream, chopped onion or chives and Oregon hazelnuts. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - Per serving: 360 Calories (kcal); 22g Total Fat; (54% calories from fat); 15g Protein; 28g Carbohydrate; 0mg Cholesterol; 1448mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 3271 0 0 3677 0 0 0 0 * Exported from MasterCook * Tilapia Fillets with Normandy Sauce Recipe By Serving Size Categories Amount -------4 1 5 1 2 1 tablespoons small large cup cup : : 4 Preparation Time :0:00 : American Tilapia Association Main Dishes

Fish/ Seafood

Measure -----------7-ounce

Ingredient -- Preparation Method -------------------------------FISH tilapia fillets Melted butter Oil for greasing fish basket apple -- cored and sliced for garnish SAUCE butter onion -- sliced thin apples -- cored and sliced thin apple cider or apple juice Salt and white pepper to taste heavy cream

1/2

Sauce: Melt butter in saucepan. Saut� onion till it is tender. Add the sliced apples and cook for 1 minute, stirring occasionally. Blend in the cider. Add salt and pepper to taste. Cook until mixture is reduced by half. Stir in cream and simmer until sauce is warm. Remove from heat and reheat when ready to serve. Tilapia: Brush tilapia fillets with melted butter and prepared double-hinged fish basket. Secure basket and 3-4 minutes. Continue grilling 2-3 minutes, depending fish, until tilapi begins to flake when tested with a fillets on individual plates and drizzle sauce around sliced apple. Source: "American Tilapia Association" S(Internet address): "http://ag.arizona.edu/azaqua/ata.html" - - - - - - - - - - - - - - - - - - Per serving: 418 Calories (kcal); 37g Total Fat; (76% calories from fat); 2g Protein; 23g Carbohydrate; 120mg Cholesterol; 170mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 7 1/2 Fat; 0 Other Carbohydrates NOTES : Dominick's seafood department Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 25 0 0 * Exported from MasterCook * Tilapia Lemon Parmesan Recipe By Serving Size Categories Amount -------2 1/2 2 2 1 2 1/2 2 : : 6 Preparation Time :0:00 : American Tilapia Association Main Dishes arrange in a cook fillets about on thickness of fork. Arrange fish. Garnish with

Fish/ Seafood

Measure -----------pounds teaspoons teaspoons cup tablespoons cup

Ingredient -- Preparation Method -------------------------------Rain Forest Tilapia fillets butter or margarine (2 to 4 teaspoons) -- softened fresh lemon juice LEMON-PARMESAN SAUCE mayonnaise fresh lemon juice grated Parmesan cheese GARNISHES lemons -- sliced Fresh parsley

Rinse the tilapia fillets in cold water and drain thoroughly. Top with butter or margarine and lemon juice. Broil about 4 inches from the source of heat for approximately 5 to 6 minutes or until the fish is opaque and flakes easily when tested with a fork. Top each portion with 1-2

tablespoons of Lemon-Parmesan Sauce; broil 2-3 minutes or until sauce puffs and turns golden brown. Place fillets on serving plate; garnish with lemon slices and fresh parsley. Source: "American Tilapia Association" S(Internet address): "http://ag.arizona.edu/azaqua/ata.html" - - - - - - - - - - - - - - - - - - Per serving: 310 Calories (kcal); 34g Total Fat; (92% calories from fat); 3g Protein; 3g Carbohydrate; 18mg Cholesterol; 348mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 4098 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tilapia Malawi Style Recipe By Serving Size Categories Amount -------: : 1 Preparation Time :0:00 : American Tilapia Association Main Dishes

Fish/ Seafood

Measure ------------

Ingredient -- Preparation Method --------------------------------

Clean a fresh Tilapia, split it open, make fine cuts on the fish, and apply a mixture of salt, very hot chili powder, lemon and barbecue. Or run a piece of stick through and place near fire and cook. Very delicious. Source: "American Tilapia Association" S(Internet address): "http://ag.arizona.edu/azaqua/ata.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 : We are from Malawi, where Tilapia was in plentiful. Submitted by Ubaid Mukri Nutr. Assoc. : * Exported from MasterCook * Toasted Oregon Hazelnut Cakes Recipe By :

Serving Size Categories

: 6 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Side Dishes

Amount Measure -------- -----------2 cups 1 1/2 tablespoons 1 1/2 tablespoons 2 teaspoons 1 cup 2 crumbled/chopped 2 cups 2 1 1 2 cups teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------roasted Oregon hazelnuts fresh basil -- minced fresh thyme -- minced fresh marjoram -- minced minced onion 10-inch flour tortillas -- dried on griddle or grill then grated Muenster cheese OR Emmentaler Cheese (1/2 Pound) ground black pepper salt eggs Vegetable oil

Toss together hazelnuts, basil, thyme, marjoram, onion, tortillas, cheese, pepper and salt. Place the mixture in the bowl of a food processor fitted with a metal blade; pulse until coarsely chopped. Beat eggs in a medium bowl; fold nut mixture into the eggs. Measure 1/4 cup portions and use your hands to shape into oval cakes (you should have 18 cakes). If preparing ahead, separate the cakes between layers of wax or parchment paper, wrap tightly with plastic wrap and refrigerate until ready to cook. Lightly oil a cast-iron skillet or griddle and heat over medium heat. Grill hazelnut cakes until golden brown, about 2 to 3 minutes on each side. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" Yield: "18 cakes" - - - - - - - - - - - - - - - - - - Per serving: 546 Calories (kcal); 44g Total Fat; (69% calories from fat); 19g Protein; 24g Carbohydrate; 98mg Cholesterol; 727mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3677 0 0 0 0 0 4184 0 2130706543 0 0 0 0 * Exported from MasterCook * Tomato Cajun Chicken Salad Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : California Tomato Commission

Poultry

Salads Amount -------1 1/2 2 1/2 1/4 1/4 1/8 1/2 3 1 1/2 1/2 3 Measure -----------tablespoons cloves teaspoon teaspoon teaspoon teaspoon cup cups cup cup cup cups Ingredient -- Preparation Method -------------------------------lemon juice garlic -- minced thyme salt pepper cayenne pepper non-fat plain yogurt cubed cooked chicken thinly sliced green onion diced green bell pepper diced celery seeded and diced fresh California tomatoes (about 1 1/2-pounds)

Combine lemon juice and next five ingredients. Beat in yogurt. Gently fold chicken and next 3 ingredients into dressing. Chill. Just before serving, fold in tomatoes. Source: "California Tomato Commission" S(Internet address): "http://www.tomato.org" - - - - - - - - - - - - - - - - - - Per serving: 164 Calories (kcal); 4g Total Fat; (19% calories from fat); 24g Protein; 9g Carbohydrate; 60mg Cholesterol; 177mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 20159 2805 20030 0 0 5296 * Exported from MasterCook * Tomato Catsup Recipe By Serving Size Categories Amount -------7 1 1/2 1 2 1/2 1 1 1/2 1 : : 56 Preparation Time :0:00 : Condiments

Monitor Sugar

Measure -----------pounds cup cup piece medium teaspoon cup teaspoons teaspoon

Ingredient -- Preparation Method -------------------------------ripe tomatoes (about 21 medium) Big Chief granulated sugar coarsely chopped hot red pepper (3 inches) stick cinnamon -- broken in pieces onions -- sliced whole cloves cider vinegar paprika salt

1 1/2

clove teaspoon

garlic garlic salt

Rinse tomatoes; plunge into boiling water, then into cold water. Peel and quarter, removing as many seeds as possible. Force tomatoes through sieve or food mill. (There should be approximately 2 quarts of pulp.) Combine pulp in large pot with vinegar, Big Chief sugar, salt, onion, and garlic. Tie remaining ingredients loosely in cheesecloth bag and add to tomato mixture. Bring to boil over medium heat; reduce heat and simmer 1 hour, or until catsup is of desired consistency. Stir occasionally to prevent sticking. Remove cheesecloth bag. Ladle into clean, hot jars. Seal, follow manufacturer's directions. Process in boiling water bath 5 minutes. Description: "Save money with this easy condiment recipe!" Source: "Monitor Sugar" S(Internet address): "http://www.monitorsugar.com/" Yield: "3 1/2 pints" - - - - - - - - - - - - - - - - - - Per serving: 28 Calories (kcal); trace Total Fat; (5% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 61mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 5296 0 20164 2705 0 0 0 0 0 0 0 * Exported from MasterCook * Tomato Sauce Recipe By Serving Size Categories Amount -------1 4 2 1 6 2 : : 4 Preparation Time :0:00 : New Zealand Wasabi Limited

Sauce/ Baste/ Gravy

Measure -----------tablespoon teaspoons pound tablespoons teaspoons

Ingredient -- Preparation Method -------------------------------olive oil shallots -- finely chopped chopped fresh thyme ripe tomatoes -- peeled, seeded and diced water red wine vinegar Salt and pepper

Heat the olive oil in a pan. Fry the shallots for 5 minutes.

Stir in all the remaining ingredients. Simmer gently for 15 minutes. Pur�e in a blender until smooth. Return to the pan and keep warm. Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 59 Calories (kcal); 4g Total Fat; (51% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 26093 0 0 0 * Exported from MasterCook * Tomato Soup Recipe By Serving Size Categories Amount -------1 1 4 1 2 4 3 1/2 1/2 2 1 1/2 : : 6 Preparation Time :0:00 : Monitor Sugar

Soups/ Stews/ Chowders

Measure -----------tablespoon small clove tablespoons cups medium teaspoon teaspoon tablespoons teaspoon cup

Ingredient -- Preparation Method -------------------------------olive oil onion -- chopped green onions -- chopped garlic -- minced all-purpose flour chicken broth ripe tomatoes (approximately 1 pound) -- chopped salt Ground black pepper to taste Big Chief granulated sugar chopped fresh dill OR dried dill weed GARNISH plain nonfat yogurt -- lightly beaten

In a large saucepan, heat oil over medium-high heat. Add onions and saut� for 2 to 3 minutes or until translucent. Add garlic and flour, cook 1 minute, stirring constantly. Pour in broth and heat to boiling, stirring well to combine flour and liquid. Add tomatoes, salt, pepper, Big Chief granulated sugar, and dill. Reduce heat and simmer, covered, 30 to 40 minutes, or until tomatoes are reduced to a pulp. Allow to cool. Proceed

to pur�e in small batches in a blender or food processor. Reheat the soup. Serve hot. Drizzle about 1 tablespoon yogurt over each serving and sprinkle with dill. Serves 6, approximately 1 cup per serving. Description: "New Year's Recipes - in case you're starting your diet! A great way to keep your resolutions for the new year!" Source: "Monitor Sugar" S(Internet address): "http://www.monitorsugar.com/" - - - - - - - - - - - - - - - - - - Per serving: 91 Calories (kcal); 3g Total Fat; (33% calories from fat); 6g Protein; 10g Carbohydrate; trace Cholesterol; 709mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 26367 0 161 0 3360 0 2130706543 0 0 0 * Exported from MasterCook * Tower of Piza Pizza Salad Recipe By Serving Size Categories Amount -------2 3 1 1 2 1/2 1/2 : : 6 Preparation Time :0:00 : California Olive Industry

Salads

Measure -----------cups cups cup cup cups cup cup

Ingredient -- Preparation Method -------------------------------whole pitted California ripe olives plum tomatoes -- seeded and 1/2-inch diced green bell pepper -- 1/2-inch diced cooked Italian sausage -- 1/2-inch diced Mozzarella cheese -- 1/2-inch diced Italian dressing fresh parsley -- chopped

Combine ripe olives with next five ingredients in large bowl. Stir gently. Cover. Refrigerate at least 1 hour. Add chopped parsley. Stir gently. Serve in lettuce-leaf cups or over shredded lettuce leaves. Source: "California Olive Industry" S(Internet address): "http://www.calolive.org/index.html" - - - - - - - - - - - - - - - - - - Per serving: 428 Calories (kcal); 36g Total Fat; (74% calories from fat); 15g

Protein; 12g Carbohydrate; 64mg Cholesterol; 1004mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3864 27021 0 759 0 758 0 * Exported from MasterCook * Traditional Mashed Idaho Potatoes Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Side Dishes

The Idaho Potato Commission

Amount Measure -------- -----------2 pounds (about 5 cups) 3/4 cup 2 tablespoons 1/2 teaspoon 1/4 teaspoon 1/2 cup tablespoons

Ingredient -- Preparation Method -------------------------------Idaho� Potatoes -- peeled and cut into 1 inch chunks hot milk (1 %, 2% or whole milk) butter salt black pepper OPTIONAL ADD-INS grated sharp Cheddar cheese freshly chopped parsley or dill

2

Place potatoes in large pot and add enough water to cover potatoes. Cook 13 to 15 minutes, or until very tender. Drain. Return cooked potatoes to pot and stir over medium heat about 1 minute. With potato masher, mash in hot milk, butter, salt and pepper. Beat with wooden spoon until potatoes are smooth and creamy. Stir in any optional add-ins, if desired. Serves 4 - 6 Source: "The Idaho Potato Commission" S(Internet address): "http://www.famouspotatoes.org/" - - - - - - - - - - - - - - - - - - Per serving: 211 Calories (kcal); 8g Total Fat; (34% calories from fat); 7g Protein; 29g Carbohydrate; 24mg Cholesterol; 300mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3740 4138 0 0 0 0 26017 20066 * Exported from MasterCook *

Tropical Pork Salad Recipe By Serving Size Categories : : 4 Preparation Time :0:30 : Main Dishes Salads

Pork Swift & Company

Amount -------1 1/2 2 1 1/2 1/2 1/2 1/4 1/4

Measure -----------cups cups cup cup 8-ounce can cup teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------cubed (3/4-inch) cooked Armour pork roast (1 1/2 to 2 cups) chilled cooked rice chopped green pepper sliced celery pineapple chunks in juice salad dressing ginger salt Crisp salad greens Mint or watercress garnish -- optional

Combine pork, rice, green pepper and celery in bowl. Drain pineapple chunks; reserve 2 tablespoons juice. Add pineapple chunks to salad ingredients. Combine and mix salad dressing, pineapple juice, ginger and salt; mix well. Pour over salad ingredients; toss lightly to coat evenly. Cover. Chill well. Serve on salad greens. Garnish with mint or watercress. Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 381 Calories (kcal); 16g Total Fat; (39% calories from fat); 16g Protein; 41g Carbohydrate; 54mg Cholesterol; 380mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 4580 2840 20088 0 0 4156 0 0 0 0 * Exported from MasterCook * Tuna Pasta Salad Recipe By Serving Size Categories Amount -------3 1 1/2 : : 6 Preparation Time :0:00 : Fish/ Seafood Salads

Rag�

Measure -----------cups cups

Ingredient -- Preparation Method -------------------------------shell macaroni (8 oz.) -- uncooked fresh broccoli florets

1 1 1 1/2 1/2 1/3 1

6 1/2-ounce can tuna in water -- drained and flaked small green pepper -- cut into strips small sweet red pepper -- cut into strips cup reduced-calorie Italian salad dressing OR cup fat-free Italian salad dressing cup sliced pitted ripe olives teaspoon dried Italian seasoning

Cook pasta according to package directions, adding broccoli during last 3 minutes of cooking; drain. Rinse with cold water to cool quickly; drain well. In large bowl, stir together cooled pasta and broccoli and remaining ingredients. Cover; refrigerate 2 hours. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" Yield: "1 1/3 cup" T(Refridgeration): "2:00" - - - - - - - - - - - - - - - - - - Per serving: 263 Calories (kcal); 2g Total Fat; (6% calories from fat); 15g Protein; 45g Carbohydrate; 9mg Cholesterol; 458mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4913 2358 2473 0 0 2130706543 0 4236 4971 0 * Exported from MasterCook * Turkey & Fruit Salad Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : BC Turkey Marketing Board Poultry

Main Dishes Salads

Amount -------2 1 1 1 1 1 1/4 3/4 3 1

Measure -----------cups cup cup cup cup cup cup cup tablespoons tablespoon

Ingredient -- Preparation Method -------------------------------cooked turkey celery -- sliced seedless grapes -- halved pineapple chunks -- drained water chestnuts -- drained & sliced fruit cocktail -- drained slivered almonds -- diced light mayonnaise lemon juice soy sauce

1/2 2 8

teaspoon teaspoon

Worcestershire sauce curry powder leaves leaf lettuce

Cut turkey into julienned strips (4 1/2" � 1/2"). Cut celery diagonally into slices (1/4"). Combine with fruits and almonds and mix thoroughly. Fold into turkey. Combine salad dressing, lemon juice, soy sauce, Worcestershire sauce and curry powder and mix thoroughly. Gently stir into turkey mixture. Cover and refrigerate. Serve each portion on chilled lettuce leaf. Garnish with strawberry or other brightly coloured fruit. Source: "BC Turkey Marketing Board" S(Internet address): "http://www.uniserve.com/bcturkey/core.html" Yield: "3/4 Cup" - - - - - - - - - - - - - - - - - - Per serving: 165 Calories (kcal); 4g Total Fat; (22% calories from fat); 12g Protein; 21g Carbohydrate; 27mg Cholesterol; 460mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 1129 1586 0 0 4238 0 0 0 0 810 * Exported from MasterCook * Turkey and Rice Quiche Recipe By Serving Size Categories Amount -------3 1 1/2 3/4 1/4 1/4 1 1/2 1/8 4 1/2 3/4 3/4 : : 8 Preparation Time :0:00 : Main Dishes The Rice Council

Poultry

Measure -----------cups cups cup cup cup tablespoon teaspoon teaspoon cup cup cup

Ingredient -- Preparation Method -------------------------------cooked rice -- cooled to room temperature cooked turkey cubes finely diced fresh tomatoes sliced green onions finely diced green pepper chopped fresh basil seasoned salt ground red pepper -- or to taste eggs -- beaten milk shredded Cheddar cheese (3 ounces) shredded Mozzarella cheese (3 ounces)

Combine rice, turkey, tomatoes, onions, green pepper, basil, salt, red pepper, eggs and milk in a greased 9�13-inch pan. Top with cheeses. Bake at 350 degrees 20 to 25 minutes or until knife inserted near center comes

out clean. To serve, cut quiche into 8 squares; cut each square diagonally into 2 triangles. Source: "The Rice Council" S(Internet address): "http://www.usarice.com/domestic/recipes/" Yield: "16 traingles" - - - - - - - - - - - - - - - - - - Per serving: 264 Calories (kcal); 11g Total Fat; (38% calories from fat); 18g Protein; 22g Carbohydrate; 136mg Cholesterol; 251mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 8001 20183 0 26067 0 0 0 0 0 4922 26153 * Exported from MasterCook * Turkey and Veggies 'n' Easy Baked Shell Recipe By Serving Size Categories Amount -------6 1 1 1 1 1/2 2 1 1 1/4 : : 6 Preparation Time :0:00 : Main Dishes The Tortilla Industry Assoc.

Poultry

Measure -----------cup medium clove tablespoon 10 3/4-ounce cup cups cup cup cup

Ingredient -- Preparation Method -------------------------------wheat flour tortillas (about 6 1/2 inches) sliced mushrooms garlic -- minced margarine can condensed broccoli cheese or cheese soup sour cream cubed cooked turkey cooked broccoli flowerets* sliced cooked carrots* sliced green onions

Lightly brush 6 (10-ounce) custard cups, ramekins or small bowls with softened margarine. To prepare each tortilla shell, soften tortilla by warming Briefly in skillet or microwave oven. Gently push tortilla into custard cup to form shell. Place cups on baking sheet. To make filling, in large non-stick skillet, saut� mushrooms and garlic in 1 tablespoon margarine. Stir in soup and sour cream, blending well. Stir in turkey, broccoli, carrots and green onions. Spoon about 3/4 cup filling into each tortilla shell. Bake at 375 degrees F for 20 to 25 minutes until filling is hot. Carefully remove baked shells from custard cups. Source: "The Tortilla Industry Association" S(Internet address):

"http://www.tortilla-info.com/" - - - - - - - - - - - - - - - - - - Per serving: 324 Calories (kcal); 15g Total Fat; (41% calories from fat); 21g Protein; 27g Carbohydrate; 56mg Cholesterol; 704mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : *Or use 2 cups of any leftover cooked vegetables, such as peas, cut green beans, corn, cauliflower, asparagus, etc. Nutr. Assoc. : 1664 0 0 0 2542 0 2848 1538 2501 0 * Exported from MasterCook * Turkey Breast with Glazed Roasted Vegetables Recipe By Serving Size Categories Amount -------1 5 3 1 1 : : 8 Preparation Time :0:20 : Main Dishes The Butterball Turkey Company

Poultry

Measure -----------5-pound large large cup cup teaspoon teaspoon

1/4 1/4

Ingredient -- Preparation Method -------------------------------fresh or thawed Butterball� Breast Turkey (5 to 6 pounds) Vegetable oil carrots -- cut into sticks onions -- cut into halves and sliced thick honey balsamic vinegar lemon pepper seasoning paprika

Heat oven to 325�F. Place breast, skin side up, in shallow open pan (excluding flat rack) and brush lightly with oil. Roast 1-1/4 hours. Remove from oven; place carrots and onions around turkey Continue roasting 30 minutes. Meanwhile, stir together honey, vinegar, lemon pepper and paprika. Remove turkey from oven; brush turkey with honey mixture and drizzle the remaining honey mixture over the vegetables. Continue roasting 30 minutes or until breast reaches an internal temperature of 170�F. Halfway through the last 30 minutes, stir vegetables to glaze with pan juices. When breast is done, let stand 10 minutes before carving. Remove vegetables from pan with slotted spoon; keep warm and serve alongside the turkey. Pan juices may be spooned over the sliced meat and/or served in a small dish or pitcher. Makes 6 to 8 servings turkey, 3 cups roasted vegetables. Source: "The Butterball Turkey Company" S(Internet address): "http://www.butterball.com/" Copyright: "� 1998 Butterball Turkey Company"

T(Roast Time): "2:15" - - - - - - - - - - - - - - - - - - Per serving: 385 Calories (kcal); 2g Total Fat; (4% calories from fat); 70g Protein; 18g Carbohydrate; 176mg Cholesterol; 199mg Sodium Food Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 27022 0 0 0 0 0 3899 0 * Exported from MasterCook * Turkey Caesar Wrap Recipe By Serving Size Categories Amount -------3/4 4 12 2 1 1/2 : : 8 Preparation Time :0:00 : Main Dishes The Butterball Turkey Company

Poultry

Measure -----------cup cups 7 ounce jar cup

Ingredient -- Preparation Method -------------------------------prepared thick, creamy Caesar dressing* 12- inch flour tortillas or lavash breads leaves romaine lettuce chopped cooked turkey roasted red peppers -- drained grated Parmesan cheese

Spread a generous 2 to 3 tablespoons Caesar dressing over entire surface of each flour tortilla or lavash bread. Lay 3 romaine leaves on each tortilla, pressing them gently into the dressing. Place turkey and roasted red peppers equally on one half side of each tortilla. Sprinkle Parmesan cheese evenly over the top of everything on tortillas. Roll up each sandwich tightly like a jelly roll starting with the turkey side. Wrap individually and refrigerate for 1 hour. Before serving, cut each wrap in halves, quarters, or 1 1/2-inch bite-size rounds. Source: "The Butterball Turkey Company" S(Internet address): "http://www.butterball.com/" Copyright: "� 1998 Butterball Turkey Company" Yield: "4 Wraps" - - - - - - - - - - - - - - - - - - Per serving: 227 Calories (kcal); 6g Total Fat; (24% calories from fat); 16g Protein; 26g Carbohydrate; 31mg Cholesterol; 586mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

NOTES : Flatbread wrapped sandwiches are all the rage these days, and there is no tastier nor trendier way to wrap up Thanksgiving festivities on the day after than rolling up the leftover turkey in tortillas or lavash bread with a quickly made Caesar dressing, crisp green romaine lettuce leaves, and roasted red peppers. * Nutritional information based on reduced-fat salad dressing. Nutr. Assoc. : 25060 2004 810 0 576 0 * Exported from MasterCook * Turkey Caesar Wrap 2 Recipe By Serving Size Categories Amount -------4 4 4 2 4 8 8 : : 4 Preparation Time :0:00 : Burgers/Sandwiches Poultry

National Turkey Federation

Measure -----------cups tablespoons tablespoons 1-ounce

Ingredient -- Preparation Method -------------------------------romaine lettuce -- shredded Parmesan cheese -- freshly grated chopped green onions vinegar-based reduced calorie Caesar salad dressing (2-3 tablespoons) 8-inch flour tortillas pepper-crusted turkey slices marinated sun-dried tomatoes -- drained Fresh grated pepper -- to taste

In medium bowl, combine lettuce, cheese, green onion and salad dressing. Arrange 1 cup mixture over each of the 4 tortillas. Top each with 2 slices turkey, 2 sun-dried tomatoes and pepper to taste. Fold in bottom and top portions. Roll up from side to completely enclose filling.

Source: "National Turkey Federation" S(Internet address): "http://www.turkeyfed.org/" Yield: "4 Wraps" - - - - - - - - - - - - - - - - - - Per serving: 345 Calories (kcal); 14g Total Fat; (37% calories from fat); 21g Protein; 32g Carbohydrate; 27mg Cholesterol; 1313mg Sodium Food Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 2418 0 905359 0 0

* Exported from MasterCook * Turkey Chili Topper Recipe By Serving Size Categories Amount -------1 1 1 1 1 : : 5 Preparation Time :0:00 : Main Dishes The Butterball Turkey Company

Poultry

1/2 1/4

Measure Ingredient -- Preparation Method ------------ -------------------------------1.25-pound package Butterball� 99% Fat Free Fresh Ground Turkey Breast cup chopped onion 15.5-ounce can spicy chili beans in sauce 14.5-ounce can diced tomatoes -- undrained 4-ounce can diced green chilies teaspoon chili powder (1/2 to 1 teaspoon) teaspoon garlic salt Cornbread, baked potatoes or pasta

Cook and crumble turkey and onion in large skillet over medium heat about 6 minutes. Add beans, tomatoes, chilies, chili powder and garlic salt; stir and simmer 8 to 10 minutes. Serve over cornbread, baked potatoes or pasta. Garnish with shredded cheese, sour cream, ripe olives, chopped green onions or cilantro, if desired. Source: "The Butterball Turkey Company" S(Internet address): "http://www.butterball.com/" Copyright: "� 1998 Butterball Turkey Company" Yield: "5 Cups" - - - - - - - - - - - - - - - - - - Per serving: 251 Calories (kcal); 10g Total Fat; (32% calories from fat); 21g Protein; 24g Carbohydrate; 42mg Cholesterol; 833mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 9310 0 815 5296 3577 2614 0 26549 * Exported from MasterCook * Turkey Citrus Salad Recipe By Serving Size Categories Amount : : 4 Preparation Time :0:00 : Poultry The National Honey Board

Salads

Measure

Ingredient -- Preparation Method

-------6 2 3 reserved 2 1 1/2 1/2 1/4 1/2 1/4

-----------cups cups cups cups teaspoon teaspoon teaspoon teaspoon teaspoon Dash cup

-------------------------------spinach -- washed leaves cooked turkey -- cubed fresh grapefruit -- cut in sections, drained, juice oranges -- cut in sections, drained, juice reserved honey dry mustard paprika garlic powder poppy seeds ground ginger lowfat mayonnaise

Arrange spinach leaves on four salad plates. Arrange grapefruit and orange sections alternately in spoke-wheel fashion on spinach. Place 1/2 cup turkey in center of each fruit wheel. Dressing recipe: In a small bowl, measure 1/4 cup reserved orange juice (adding grapefruit juice to equal 1/4 cup). Add remaining ingredients and mix thoroughly. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 276 Calories (kcal); 8g Total Fat; (25% calories from fat); 24g Protein; 29g Carbohydrate; 58mg Cholesterol; 155mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 2848 665 0 0 0 0 0 0 0 0 * Exported from MasterCook * Turkey Gravy Recipe By Serving Size Categories Amount -------: : 0 Preparation Time :0:00 : BC Turkey Marketing Board Sauce/ Baste/ Gravy

Poultry

Measure ------------

Ingredient -- Preparation Method --------------------------------

When turkey is done, pour drippings into a bowl, leaving all brown particles in the pan. Let fat rise to top and skim off. Measure back into roasting pan 1/4 cup fat. Reserve meat juices under fat. Place roasting pan with fat over low heat. Blend in 1/4 cup flour and cook until slightly brown and bubbly. Add 2

cups liquid [reserved juices plus broth, milk or water] stirring until smooth. Scrape brown particles from bottom of pan, and cook and stir until mixture is thick. Simmer, season to taste and serve hot or let cool and refrigerate or freeze. Source: "BC Turkey Marketing Board" S(Internet address): "http://www.uniserve.com/bcturkey/core.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 Nutr. Assoc. : * Exported from MasterCook * Turkey Gravy with Pan Drippings Recipe By Serving Size Categories Amount -------1/2 1/4 : : 16 Preparation Time :0:00 : Poultry The Butterball Turkey Company

Side Dishes

Measure -----------cup cup

Ingredient -- Preparation Method -------------------------------Butterball Turkey pan drippings, milk or broth flour OR cornstarch Butterball� Turkey giblets (if desired)

Pour Butterball� Turkey drippings into 4-cup measuring cup. Place 1/4 cup fat from drippings back into roasting pan or saucepan. Spoon any remaining fat from drippings and discard. Add broth or milk to drippings to make 4 cups. Blend 1/2 cup flour (1/4 cup cornstarch) into fat in pan. Gradually blend in liquid until smooth. Bring to a boil, stir and simmer about 5 minutes. Add finely chopped cooked giblets, if desired. Description: "Homemade Turkey Gravy with pan drippings brings the succulent Butterball� Turkey juices to bear on this recipe. No waste with plenty of taste." Source: "The Butterball Turkey Company" S(Internet address): "http://www.butterball.com/" Copyright: "� 1998 Butterball Turkey Company"

Yield: "4 Cups" - - - - - - - - - - - - - - - - - - Per serving: 14 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5341 0 0 2130706543 3519 * Exported from MasterCook * Turkey Ham Tortilla Recipe By Serving Size Categories Amount -------4 4 8 4 1 1 1 1 8 : : 4 Preparation Time :0:00 : National Turkey Federation

Poultry

Measure ------------

Ingredient -- Preparation Method -------------------------------(8-inch) whole wheat tortillas tablespoons light herbed soft spreadable cheese 1-ounce slices turkey ham chopped green onions large red pepper -- cut into 8 julienne strips large yellow pepper -- cut into 8 julienne strips cucumber -- peeled, seeded and cut into 8 julienne strips Roma tomato -- seeded and cut into 8 julienne strips tablespoons alfalfa sprouts

Spread each tortilla with 1 heaping tablespoon herbed cheese and top with 2 slices ham. Scatter 1/1/4 of onion over each tortilla. Arrange 2 strips each of yellow and red pepper, cucumber and 1/4 of tomato strips down center of tortilla and sprinkle with 2 tablespoons alfalfa sprouts. Fold in top and bottom portions of tortilla. Roll up from side to completely enclose filling. Source: "National Turkey Federation" S(Internet address): "http://www.turkeyfed.org/" Yield: "4 Tortillas" - - - - - - - - - - - - - - - - - - Per serving: 395 Calories (kcal); 13g Total Fat; (30% calories from fat); 20g Protein; 49g Carbohydrate; 48mg Cholesterol; 960mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Cooking tip: Fat-free cream cheese with vegetables may be substituted for light cheese spread. Nutr. Assoc. : 1521 473 0 0 0 0 0 0 0 * Exported from MasterCook * Turkey Loaves with Warm Pineapple Salsa Recipe By Serving Size Categories Amount -------1 1/2 1/3 2 1 1 1 1/4 1/2 1/4 1 1 1 1 1 1 1 : : 4 Preparation Time :0:00 : BC Turkey Marketing Board Poultry

Main Dishes

Measure -----------pound cup cup tablespoons tablespoon teaspoon teaspoon teaspoon teaspoon cup tablespoon tablespoon teaspoon teaspoon teaspoon tablespoon

Ingredient -- Preparation Method -------------------------------ground turkey rolled oats chopped green onion milk egg Worcestershire sauce dry mustard garlic powder salt pepper SALSA crushed pineapple with juice granulated sugar minced fresh ginger OR ground ginger Worcestershire sauce cornstarch chopped parsley

Mix turkey, rolled oats, onion, milk, egg, Worcestershire sauce, mustard, garlic powder, salt and pepper together thoroughly. Pack into 6 large greased muffin tins. Bake at 350 Deg. F. for 25 minutes. Meanwhile combine all ingredients for salsa except parsley in a saucepan; bring to boil, stirring constantly and cook until clear and thickened. Stir in parsley. (Thin with water if too thick.) Serve warm salsa over loaves. Serve with cooked rice. Source: "BC Turkey Marketing Board" S(Internet address): "http://www.uniserve.com/bcturkey/core.html" - - - - - - - - - - - - - - - - - - Per serving: 278 Calories (kcal); 10g Total Fat; (33% calories from fat); 23g Protein; 23g Carbohydrate; 90mg Cholesterol; 443mg Sodium

Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 2665 4938 3231 0 0 0 0 0 0 0 2999 0 630 0 2130706543 0 0 0 * Exported from MasterCook * Turkey Pasta Salad Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : BC Turkey Marketing Board Pasta Salads

Main Dishes Poultry

Amount -------4 3 1/2 2 1 3/4 1/4 1 1 1 1

Measure -----------cups cups

Ingredient -- Preparation Method -------------------------------cooked fusilli or any type pasta (approx. 6-ounces raw) black forest turkey or smoked turkey breast -- cubed long English cucumber -- cubed tomatoes -- chopped sweet red pepper -- thinly sliced DRESSING red wine vinegar vegetable oil brown sugar Parmesan cheese dried basil garlic salt Fresh parsley for garnish

cup cup tablespoon tablespoon teaspoon teaspoon

In a large bowl combine all salad ingredients except tomato. Mix dressing ingredients well in small bowl. Add dressing to salad and toss. Refrigerate 1-2 hours to blend flavours. Mix in tomato just before serving. Source: "BC Turkey Marketing Board" S(Internet address): "http://www.uniserve.com/bcturkey/core.html" - - - - - - - - - - - - - - - - - - Per serving: 464 Calories (kcal); 18g Total Fat; (35% calories from fat); 37g Protein; 37g Carbohydrate; 82mg Cholesterol; 426mg Sodium Food Exchanges: 2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 1359 5009 3010 0 0 0 0 0 0 0 25073 0 0 3394

* Exported from MasterCook * Turkey Pastrami and Pasta Salad Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : National Turkey Federation Poultry

Pasta Salads

Amount -------3/4 8 1 1 1/2 1/2 1 3 3 1 1/2 1/2 1/2 6

Measure -----------pound ounces 14-ounce can cup cup cup 4-ounce can tablespoons tablespoons teaspoons teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------turkey pastrami -- cut into 1/2-inch cubes rotini -- cooked and drained artichokes -- drained and cut into quarters carrots -- chopped (2 medium) chopped onion (1/2 large) chopped celery (1 stalk) black olives -- drained and sliced olive oil white wine vinegar garlic -- minced salt pepper lettuce leaves

In large bowl, combine pastrami, rotini, artichoke, carrots, onion, celery and olives. In small bowl, combine oil, vinegar, garlic, salt and pepper. Toss together with pastrami mixture and refrigerate for 1 hour. Serve on lettuce leaves. Source: "National Turkey Federation" S(Internet address): "http://www.turkeyfed.org/" - - - - - - - - - - - - - - - - - - Per serving: 333 Calories (kcal); 13g Total Fat; (34% calories from fat); 17g Protein; 38g Carbohydrate; 31mg Cholesterol; 981mg Sodium Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 4288 2516 0 0 0 0 0 0 0 * Exported from MasterCook * Turkey Pizza Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : BC Turkey Marketing Board Pizza

Main Dishes Poultry

Amount -------1 1/2 1 1/4 2 1/2 1/2 1

Measure -----------cups large cup tablespoons cup cup cup

Ingredient -- Preparation Method -------------------------------cooked turkey pizza crust barbecue sauce fresh cilantro or parsley -- chopped onion -- chopped red pepper -- chopped Mozzarella cheese -- shredded

Cut turkey into thin strips and set aside. Spread barbecue sauce over pizza crust, coating it evenly. Sprinkle cilantro over sauce, then add onion and red pepper. Add an even layer of turkey strips. Top with Mozzarella cheese. Bake in an oven preheated to 375 Deg. F for 15-20 minutes.

Source: "BC Turkey Marketing Board" S(Internet address): "http://www.uniserve.com/bcturkey/core.html" - - - - - - - - - - - - - - - - - - Per serving: 529 Calories (kcal); 14g Total Fat; (24% calories from fat); 33g Protein; 65g Carbohydrate; 54mg Cholesterol; 1136mg Sodium Food Exchanges: 4 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 8001 0 0 384 0 0 26145 * Exported from MasterCook * Turkey Puffs Recipe By Serving Size Categories Amount -------2 1/2 2 1/2 1/8 8 3 1 1/2 1/4 1/4 : : 6 Preparation Time :0:00 : BC Turkey Marketing Board Poultry

Main Dishes

Measure -----------cups cup tablespoons teaspoon teaspoon slices cups teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------chopped or ground leftover turkey mayonnaise parsley -- chopped salt pepper bread eggs -- beaten milk salt poultry seasoning

Combine turkey, mayonnaise, parsley, 1/2 teaspoon salt and pepper. Place 4 slices of bread on a greased 9 inch square baking pan. Spread turkey mixture over bread and top with additional 4 slices of bread. Combine eggs, milk, 1/4 teaspoon salt and poultry seasoning. Pour over sandwiches and let stand in refrigerator for at least one hour. Bake at 350 Deg. for 45-50 minutes. Let stand for five minutes, then slice into six servings. Source: "BC Turkey Marketing Board" S(Internet address): "http://www.uniserve.com/bcturkey/core.html" - - - - - - - - - - - - - - - - - - Per serving: 355 Calories (kcal); 21g Total Fat; (53% calories from fat); 21g Protein; 20g Carbohydrate; 137mg Cholesterol; 643mg Sodium Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2848 881 0 0 0 0 0 4938 0 0 * Exported from MasterCook * Twirls Romanesque Recipe By Serving Size Categories Amount -------1 1/2 1 1 1 2/3 1/4 3 : : 6 Preparation Time :0:00 : Pasta Rag�

Poultry

Measure -----------tablespoon pound 28-ounce jar 7-ounce jar 6-ounce jar cup teaspoon cups

Ingredient -- Preparation Method -------------------------------olive oil or vegetable oil boneless, skinless chicken breasts -- cut into thin strips Rag� Hearty Saut�ed Onion & Mushroom Pasta Sauce roasted red peppers -- drained and sliced marinated artichoke hearts -- drained and coarsely chopped sliced black olives crushed red pepper flakes (1/4 to 1/2 teaspoon) rotini or curly-roni -- uncooked (8 oz.) Grated Parmesan cheese

In large skillet over medium heat, heat oil; add chicken. Cook, stirring frequently until no longer pink, about 4 minutes. Stir in pasta sauce, peppers, artichokes, olives and crushed red pepper, heat to boiling. Reduce heat; simmer 10 minutes, or until chicken is thoroughly cooked, stirring occasionally. Meanwhile, cook pasta according to package directions, drain. Toss hot pasta and sauce; sprinkle with cheese.

servings: 4 to 6 Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 395 Calories (kcal); 11g Total Fat; (25% calories from fat); 19g Protein; 55g Carbohydrate; 23mg Cholesterol; 767mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 986 9208 476 0 0 0 4714 4785 0 * Exported from MasterCook * Vegetable Double Filled Pizza Recipe By Serving Size Categories Amount -------1/2 1 1 1 1 1 1 1 1 1 3/4 : : 6 : Beef Rag� Preparation Time :0:00

Pizza

Measure -----------pound small small small clove tablespoon 4-ounce jar tablespoon cup 14-ounce jar

Ingredient -- Preparation Method -------------------------------FILLING ONE extra-lean ground beef red or green bell pepper -- sliced onion -- chopped FILLING TWO zucchini -- sliced garlic -- minced margarine sliced pimentos -- drained grated Parmesan cheese 18" long loaf Italian bread shredded Mozzarella cheese Rag� Pizza Quick Sauce

In a small skillet, saut� ground beef, pepper and onion until beef is browned; drain fat. Set aside. In a small skillet, saut� zucchini and garlic in margarine until zucchini is almost tender. Add pimentos and Parmesan cheese; set aside. Preheat oven to 350 degrees F. Slice bread into 10 slices, without cutting completely through the bread. Alternate fillings and sauce between slices. Sprinkle with cheese. Loosely wrap pizza in foil. Bake 25-30 minutes or until heated through.

Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 494 Calories (kcal); 16g Total Fat; (36% calories from fat); 19g Protein; 45g Carbohydrate; 39mg Cholesterol; 1006mg Sodium Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 3607 3591 0 0 0 0 0 0 4487 0 593 0 455 * Exported from MasterCook * Vermicelli Lo Mein Recipe By Serving Size Categories Amount -------1 3 1 8 2 2 1 1/2 1 1 1/2 1 1/2 1 1/2 1 1/2 2 : : 6 Preparation Time :0:00 : Main Dishes Rag�

Pasta

Measure -----------cup tablespoons tablespoon ounces tablespoons tablespoons cups cup cups cups cups cup cup cloves

Ingredient -- Preparation Method -------------------------------reduced-sodium chicken broth low-sodium soy sauce cornstarch vermicelli -- uncooked peanut oil OR vegetable oil fresh broccoli florets diagonally sliced carrots thinly sliced bok choy OR thinly sliced celery sliced fresh mushrooms -- (about 4 oz.) thinly sliced sweet red pepper strips sliced green onion garlic -- minced Sesame oil -- (optional)

In small bowl, stir together broth, soy sauce and cornstarch; set aside. Cook pasta according to package directions; drain. Meanwhile, in large skillet or wok over medium-high heat, heat oil. Add broccoli and carrots; stir-fry 3 minutes. Add bok choy, mushrooms, red pepper, onion and garlic; stir-fry 3 minutes or until tender. Stir cornstarch mixture into vegetables. Cook, stirring constantly, until mixture thickens; remove from heat. Add hot pasta; toss until well blended. Sprinkle with sesame oil, if desired.

Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 223 Calories (kcal); 5g Total Fat; (20% calories from fat); 7g Protein; 39g Carbohydrate; 0mg Cholesterol; 348mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 20113 0 0 0 0 0 2130706543 2358 20024 2130706543 0 20195 0 5204 20030 0 0 * Exported from MasterCook * Vermicelli with Oven-Roasted Vegetables Recipe By Serving Size Categories Amount -------1 1 2 2 4 2 2 8 1 1 : : 6 Preparation Time :0:00 : Main Dishes Rag�

Pasta

Measure -----------large large medium cups cloves teaspoons tablespoons ounces cup tablespoon

Ingredient -- Preparation Method -------------------------------green pepper -- cut into 1/2-inch strips sweet red pepper -- cut into 1/2-inch strips red onions -- cut into small wedges fresh mushrooms (about 6 oz) -- quartered garlic -- peeled and sliced dried Italian seasoning Salt and ground black pepper -- to taste olive oil or vegetable oil vermicelli -- uncooked reduced-sodium chicken broth grated Parmesan cheese -- (optional) Chopped fresh parsley -- (optional)

Heat oven to 425 degrees F. In 13 � 9 � 2-inch baking dish, stir together peppers, onions, mushrooms, garlic, and seasonings. Sprinkle with olive oil; toss to coat evenly. Bake 45 to 55 minutes, stirring occasionally until vegetables are brown and tender. Meanwhile, cook pasta according to package directions; drain. In microwave oven, heat broth until hot. Remove vegetables from oven; pour broth over vegetable mixture, stirring until well blended. Toss vegetable mixture and hot pasta. Sprinkle with Parmesan cheese and parsley, if desired. Serve immediately. Source: "Rag�" S(Internet address):

"http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 224 Calories (kcal); 6g Total Fat; (21% calories from fat); 7g Protein; 39g Carbohydrate; 1mg Cholesterol; 26mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 3386 0 0 0 986 0 20113 0 0 * Exported from MasterCook * Waldorf Salad Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Dundee Hazelnuts Side Dishes

Salads The Oregon Hazelnut Industry

Amount -------1/4 1/4 1/4 1 1 2 2 1/4 1/4

Measure -----------cup cup cup pound cup cup tablespoons teaspoon teaspoons

Ingredient -- Preparation Method -------------------------------mayonnaise whipped cream OR whipped topping apples -- tart, unpeeled and diced chopped celery Oregon hazelnuts -- sliced or chopped maraschino cherries -- chopped salt sugar (optional) Lettuce

Combine mayonnaise and whipped cream. Add each apple to dressing as soon as diced. Add celery, nuts, cherries, salt and sugar; mix well. Chill and serve on a bed of lettuce. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - Per serving: 263 Calories (kcal); 20g Total Fat; (64% calories from fat); 2g Protein; 23g Carbohydrate; 15mg Cholesterol; 244mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 2130706543 0 0 3677 0 0 1440 0

* Exported from MasterCook * Walnut Cream Sauce Recipe By Serving Size Categories Amount -------3 1 1/2 3 3 3 1/8 2 1/4 : : 8 Preparation Time :0:00 : Desserts

Nat. Pork Producers Council

Measure -----------cups cups slices tablespoons tablespoons teaspoon cups

Ingredient -- Preparation Method -------------------------------walnut pieces milk white crustless bread sugar dry sherry salt heavy cream

In blender or food processor, blend walnut pieces, milk, slices white crustless bread, sugar and dry sherry, teaspoon salt until all is very smooth. Whip heavy cream and fold into walnut mixture (Do not overmix; sauce consistency should be slightly runny.) Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 582 Calories (kcal); 53g Total Fat; (78% calories from fat); 15g Protein; 17g Carbohydrate; 98mg Cholesterol; 111mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 5471 0 0 0 0 0 0 * Exported from MasterCook * Warm Pork Salad Dijonnaise Recipe By Serving Size Categories Amount -------1 1/2 9 3 2 2 4 1 : : 6 Preparation Time :0:20 : Nat. Pork Producers Council Salads

Pork

Measure -----------pounds cups cups teaspoons tablespoon

Ingredient -- Preparation Method -------------------------------pork tenderloin (2 whole) -- sliced 1/4 inch thick torn assorted salad greens hard-cooked eggs -- sliced avocados -- peeled and sliced halved cherry tomatoes olive oil -- divided minced shallots

1 1

1/4 1/3 1/3

teaspoon cup tablespoon teaspoon cup

salt red wine vinegar Dijon-style mustard sugar crumbled blue cheese

Arrange salad greens, eggs, avocados and cherry tomatoes on large individual salad plates. Heat 2 teaspoons oil in large skillet. Brown and cook pork with shallots over medium-high heat for 5 minutes; sprinkle with salt. Remove pork; arrange on salad greens. Add remaining olive oil, vinegar, mustard and sugar to skillet. Cook and stir constantly until dressing comes to boil. Drizzle over salads; sprinkle with cheese. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:05" - - - - - - - - - - - - - - - - - - Per serving: 376 Calories (kcal); 22g Total Fat; (51% calories from fat); 33g Protein; 14g Carbohydrate; 185mg Cholesterol; 345mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1169 4163 3236 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wasabi Muffins Recipe By Serving Size Categories Amount -------2 3 3 1 1 1 2 1/2 5 1/4 1 2 : : 16 Preparation Time :0:00 : Breads and Muffins

New Zealand Wasabi Limited

Measure -----------teaspoons tablespoons tablespoons medium cup cup cups teaspoons teaspoon ounces

Ingredient -- Preparation Method -------------------------------Hot Namida Wasabi paste celery -- finely chopped red or green pepper -- finely chopped, seeds removed onion -- finely chopped grated Tasty cheese OR grated Mozzarella cheese plain baking flour baking powder salt egg -- beaten butter -- melted

1/2 2

cup tablespoons

milk (1/2 to 1 cup) vegetable oil

Braise in 2 tablespoons oil, wasabi paste, celery, pepper and onion until soft or brown. Add to sifted dry ingredients. Stir to combine. Add in beaten egg, butter and milk to moisten. Spoon into greased muffin tins. Sprinkle a little cheese on top. Place into hot oven and bake at 395�F for 15 minutes or until golden brown. Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" Yield: "16 muffins" - - - - - - - - - - - - - - - - - - Per serving: 149 Calories (kcal); 7g Total Fat; (42% calories from fat); 4g Protein; 17g Carbohydrate; 27mg Cholesterol; 267mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : These muffins can be frozen. The wasabi brings out the flavour of the vegetables without being overwhelming. Nutr. Assoc. : 1685 0 3591 0 2130706543 0 922 568 0 0 0 0 4138 0 * Exported from MasterCook * Western Fruit Cake Recipe By Serving Size Categories Amount -------1 1 4 2 1 1/2 1/2 1 2 1 1/2 : : 12 Preparation Time :0:00 : Cakes The Oregon Hazelnut Industry

Dundee Hazelnuts

Measure -----------cup cup

Ingredient -- Preparation Method -------------------------------butter or margarine sugar eggs cups sifted flour teaspoons baking powder teaspoon salt 8-1/4 ounce can crushed pineapple cups mixed candied fruits (16 ounces) cups diced, dried figs (12 ounces)

1 1 2

cup cup cups

white raisins red glac� cherries (8 ounces) roasted and chopped Oregon hazelnuts

Cream butter with sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together 1 2/3 cups flour, baking powder and salt. Drain pineapple, reserving syrup. Mix together drained pineapple and other fruits, the nuts and remaining 1/3 cup flour. Stir sifted ingredients into creamed mixture alternately with pineapple syrup; fold into floured fruit mixture. Turn into 9-inch springform or 10-inch tube pan (lined with a double thickness of greased, browned paper.) Bake in a 300� oven for 2 3/4 hours, or until cake tests done. Cool 30 minutes; remove from pan and cool completely. If cake is to be stored, wrap tightly. If desired, before serving, top with a glaze made with confectioners' sugar and pineapple juice or brandy. Yield: 1 9-inch round or 10-inch tube cake. Source: "Dundee Hazelnuts" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" Yield: "1 cake" T(Baking Time): "2:45" - - - - - - - - - - - - - - - - - - Per serving: 611 Calories (kcal); 32g Total Fat; (45% calories from fat); 8g Protein; 79g Carbohydrate; 104mg Cholesterol; 350mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 6 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 26379 0 0 0 2431 3115 3532 2545 3677 * Exported from MasterCook * Western Waldorf Salad Recipe By Serving Size Categories Amount -------2 1 1/2 1/2 2 2 1 : : 4 Preparation Time :0:00 : Nat. Pork Producers Council Side Dishes

Salads

Measure -----------large tablespoon cup medium tablespoons tablespoons teaspoon

Ingredient -- Preparation Method -------------------------------Fuji or Gala apples -- cored and diced lemon juice seedless red grapes -- halved fennel bulb -- thinly sliced California walnut oil mango vinegar* (or cider vinegar if desired) Dijon-style mustard

4 3

1/2 1/4

teaspoon teaspoon tablespoons tablespoons

salt ground black pepper hazelnut pieces -- toasted crumbled blue cheese Fresh fennel tops -- snipped, for garnish

In a medium bowl, toss diced apple with lemon juice; toss in grape halves and sliced fennel. In small bowl, stir together oil, vinegar, mustard, salt and pepper; pour over apple mixture and toss well. Portion onto four salad plates; top each salad with some walnut pieces, blue cheese and snipped fennel tops. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 204 Calories (kcal); 15g Total Fat; (60% calories from fat); 3g Protein; 18g Carbohydrate; 5mg Cholesterol; 386mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : *Mango vinegar is available in many supermarkets and specialty food stores. **To toast nuts: Place on shallow baking pan; toast in 350�F oven for 8-10 minutes until richly brown. Nutr. Assoc. : 30 0 4707 26546 5470 5458 0 0 0 3677 0 2130706543 * Exported from MasterCook * White Bean and Chicken Chili Recipe By Serving Size Categories Amount -------2 1 4 1 2 2 1 2 1/2 1/2 1/4 3 3 : : 8 Preparation Time :0:00 : Ontario White Bean Producers Soups/ Stews/ Chowders

Poultry

Measure -----------tablespoons large cloves stalks tablespoon teaspoons teaspoon teaspoon teaspoon cups cups

Ingredient -- Preparation Method -------------------------------vegetable oil onion -- chopped garlic -- finely chopped sweet red pepper -- chopped celery -- chopped jalape�o peppers -- chopped ground cumin ground coriander (cilantro) cayenne pepper salt pepper white pea beans -- soaked and cooked OR canned white pea beans -- drained and rinsed

1 28-ounce can plum tomatoes -- broken up 1 14-ounce can tomato sauce 1 5 1/2-ounce can tomato paste 2 large chicken breasts -- skinned and boned, cooked and cut into bite-sized pieces 1 cup frozen corn 2 tablespoons fresh coriander -- chopped Juice of one lime In a large saucepan or skillet, heat oil over medium heat. Saut� onion, garlic, celery, peppers and dried seasonings over low heat for about 20 minutes. Add beans, tomatoes, tomato sauce and tomato paste. Simmer gently for 20 minutes. Stir in cooked chicken and corn and cook until heated through. Before serving, add lime juice and fresh coriander and stir gently. If desired, garnish with grated Cheddar cheese and sour cream.

Source: "Ontario White Bean Producers" S(Internet address): "http://users.imag.net/~lon.whitepeabeans/" - - - - - - - - - - - - - - - - - - Per serving: 280 Calories (kcal); 7g Total Fat; (20% calories from fat); 18g Protein; 41g Carbohydrate; 21mg Cholesterol; 630mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : � An excellent source of thiamin, niacin, vitamin B-6 iron, magnesium, folate, and vitamin C. � 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. : 0 0 0 0 0 26360 0 20096 0 0 0 2130706543 0 27197 0 0 0 2806 0 3352 0 * Exported from MasterCook * White Bean and Garden Vegetable Soup Recipe By Serving Size Categories Amount -------: : 4 Preparation Time :0:00 : Ontario White Bean Producers

Soups/ Stews/ Chowders

Measure ------------

Ingredient -- Preparation Method --------------------------------

1 2 2 2 1 3 3 3

1/2 1/2

cup tablespoons large stalks medium clove cups teaspoon teaspoon tablespoons teaspoon cup 28-ounce can

1/8 1/4 1

dry white pea beans -- soaked by quick method directions vegetable oil celery and leafy tops -- chopped onions -- chopped garlic -- minced liquid (water + bean liquid) oregano basil chicken broth powder OR chicken bouillon cubes pepper chopped fresh parsley (optional) tomatoes Salt -- to taste

Heat oil in large saucepan; add celery, onion and garlic. Saut� 2-3 minutes. Add liquid, beans, oregano, basil, chicken broth powder and pepper. Simmer 1-1 1/2 hours or until beans are tender. Add parsley if desired and tomatoes, breaking them up with a fork. Heat 10 minutes over high heat or until hot. Serve with cheese and whole wheat bread or crackers.

Source: "Ontario White Bean Producers" S(Internet address): "http://users.imag.net/~lon.whitepeabeans/" - - - - - - - - - - - - - - - - - - Per serving: 301 Calories (kcal); 8g Total Fat; (22% calories from fat); 15g Protein; 46g Carbohydrate; trace Cholesterol; 884mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Microwave Method Quick soak beans by microwave method directions. Combine all ingredients except oil, parsley and tomatoes in 3 qt. (3 mL) casserole. Cover and cook on HIGH 7-10 minutes or until boiling. Reduce to 50% power, cover and cook 20-25 minutes, stirring once, or until beans are tender. Add parsley and tomatoes. Cook on 50% power 10-15 minutes or until hot, stirring once. ____________________ 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 26435 0 0 1582 0 0 2130706543 0 2570 0 2130706543 2470 0 * Exported from MasterCook *

Whole Wheat Bread Recipe By Serving Size Categories Amount -------3 1 2 1 1 1/2 2 1 1/2 : : 16 Preparation Time :0:00 : Breads and Muffins

Fleischmann's Yeast

Measure -----------cups package tablespoons teaspoon cups tablespoons cups

Ingredient -- Preparation Method -------------------------------bread or all-purpose flour (3 to 3 1/2 cups) Fleischmann's� Rapid Rise Yeast granulated sugar salt very warm water (120� to 130�F) margarine -- softened whole wheat flour No stick cooking spray

In large bowl, combine 1 1/2 cups bread flour, undissolved yeast, sugar and salt. Add water and margarine; blend well. Stir in whole wheat flour and enough remaining bread flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest on floured surface 10 minutes. Roll dough to 12- � 8-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in 9- � 5-inch loaf pan coated with cooking spray. Spray top of loaf with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 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: 151 Calories (kcal); 2g Total Fat; (12% calories from fat); 5g Protein; 29g Carbohydrate; 0mg Cholesterol; 152mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2339 26366 0 0 3728 0 0 0 * Exported from MasterCook * Wild Black Currant Apple Sauce Recipe By :

Serving Size Categories Amount -------1 1

: 2 Preparation Time :0:00 : Fruit Stash Tea

Side Dishes

Measure -----------cup

Ingredient -- Preparation Method -------------------------------non-sweet apple sauce Stash Wild Blackcurrant tea bag

In a small bowl, combine 1 cup of apple sauce and the contents of 1 Stash Wild Blackcurrant tea bag. Mix well with a spoon and let stand one minute. Remix and serve. Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/" - - - - - - - - - - - - - - - - - - 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 Nutr. Assoc. : 5384 5263 * Exported from MasterCook * Wild Black Currant Bars Recipe By Serving Size Categories Amount -------1 1/4 1 1/4 3/4 1 1 2 1/2 1/4 1 12 : : 18 Preparation Time :0:00 : Cookies/ Bars/ Brownies Stash Tea

Desserts

Measure Ingredient -- Preparation Method ------------ -------------------------------cups all-purpose flour cups powdered sugar cup softened butter 8-ounce package cream cheese cup granulated sugar eggs teaspoon baking powder teaspoon salt tablespoon water Stash Wild Black Currant tea bags

Mix 1 cup flour with 1/4 cup powdered sugar and 1/2 cup butter until crumbly. Pat into a greased 13 � 9-inch baking pan. Bake at 375 degrees for 7 to 10 minutes or until lightly browned. ___________ For the Filling Combine 1 cup granulated sugar and cream cheese. Blend well. Beat in eggs,

2 tablespoons flour, 1/2 teaspoon baking powder, salt, contents of 10 Stash Wild Black Currant tea bags and 2 tablespoons melted butter until mixture is well blended. Spread over crust in pan. Return to oven for 15 to 20 minutes or until set. __________ For Frosting Mix 1 cup powdered sugar, 1 tablespoon soft butter, 1 tablespoon water and the contents of 2 Stash Wild Black Currant tea bags until smooth. Spread over the filled crust while still warm. Let cool. Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/" - - - - - - - - - - - - - - - - - - Per serving: 230 Calories (kcal); 13g Total Fat; (48% calories from fat); 3g Protein; 27g Carbohydrate; 55mg Cholesterol; 167mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 222 0 0 3218 0 0 0 5263 * Exported from MasterCook * Wild Raspberry Apple Sauce Recipe By Serving Size Categories Amount -------1 1 : : 0 Preparation Time :0:00 : Fruit Stash Tea

Side Dishes

Measure -----------cup

Ingredient -- Preparation Method -------------------------------non-sweet apple sauce Stash Wild Raspberry Tea bag

In a small bowl, combine 1 cup of Apple sauce and the contents of 1 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/" - - - - - - - - - - - - - - - - - - Per serving: 110 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 29g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5384 5263

* Exported from MasterCook * Wild Raspberry Glazed Pork Loin Recipe By Serving Size Categories Amount -------1 1 1/3 1/2 4 : : 6 Preparation Time :0:00 : Main Dishes Stash Tea

Pork

Measure -----------cup cup cup

Ingredient -- Preparation Method -------------------------------medium-size pork loin (scored) corn syrup brown sugar water Stash Tea Wild Raspberry tea bags

Preheat oven to 350 degrees. To prepare Wild Raspberry Syrup: In a sauce pan combine corn syrup and brown sugar. Mix well. Let simmer 1 minute. Place the 4 Wild Raspberry tea bags in a tea cup and pour 1/2 cup boiling water in. Let steep for 4 minutes. Remove tea bags and add liquid to sauce pan. Bring the sauce to a boil. Let cool To prepare Glazed Pork Lion: Pour mixture over pork loin and bake for 2 1/2 hours or until syrup is evaporated and pork loin is glazed and cooked thoroughly. Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/" - - - - - - - - - - - - - - - - - - Per serving: 209 Calories (kcal); 1g Total Fat; (3% calories from fat); 3g Protein; 51g Carbohydrate; 8mg Cholesterol; 78mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 1/2 Other Carbohydrates Serving Ideas : Below is a list of other ways to use our Wild Raspberry Syrup: � � � � � Over pancakes or waffles Ice cream topping Light spread on toast Cake or cupcake glaze Top over fresh sliced fruit

Nutr. Assoc. : 4575 0 0 0 5263 * Exported from MasterCook * Wild Rice Salad or Stuffing

Recipe By Serving Size Categories Amount -------1 1/3 2/3 1/4 3 1/2 1 1 1/2 1 1 1/2 1/2 1/2

: : 12 Preparation Time :0:00 : Dressings/ Stuffings Side Dishes

Jenn-Air

Measure -----------cups cup cup cups cup teaspoon teaspoon cup cup cup cup cup tablespoon

1

Ingredient -- Preparation Method -------------------------------chopped yellow onion chopped celery butter chicken stock wild rice -- washed and drained salt freshly ground black pepper long grain white rice (do not use converted rice) oven-dried cherries chopped oven-dried apricots chopped oven-dried peaches roasted chopped walnuts fresh lemon juice Oven-dried rosemary and thyme -- to taste

In a large saut� pan, cook onion and celery in butter until soft. Add the chicken stock, wild rice, salt and pepper. Cover pan and simmer for 30 minutes. Then, add white rice and dried fruit. Cover pan and simmer another 15 minutes. Add nuts before serving. Salad is good hot, chilled or at room temperature. Makes 8-12 servings ____________________ Cherries Preparation: Remove stems. Halve and remove pits. Approximate Drying Time at 140�F: 18-24 hrs. Test for Doneness: Pliable and leathery. ____________________ Apricots Preparation: Halve and remove pits. Approximate Drying Time at 140�F: 18-24 hrs. Test for Doneness: Soft, pliable. ____________________ Peaches Preparation: Halve and remove pits. Peeling is optional but results in better-looking dried fruit. Approximate Drying Time at 140�F: 24-36 hrs. Test for Doneness: Pliable and leathery. ____________________ Rosemary Preparation: Rinse in cold water.

Approximate Drying Time at 140�F: 1-3 hrs. Test for Doneness: Brittle and crumbly. ____________________ Thyme Preparation: Rinse in cold water. Approximate Drying Time at 140�F: 1-3 hrs. Test for Doneness: Brittle and crumbly. ____________________ Pears Preparation: Peel, halve and core. Approximate Drying Time at 140�F: 24-36 hrs. Test for Doneness: Soft and pliable. ____________________ Apples Preparation: Peel if desired, core and slice into 1/8" slices. Approximate Drying time at 140�F: 4-8 hrs. Test for Doneness: Pliable to crisp. Dried apples store best when they are slightly crisp. Source: "Jenn Air" S(Internet address): "http://www.jennair.com/" - - - - - - - - - - - - - - - - - - Per serving: 253 Calories (kcal); 7g Total Fat; (25% calories from fat); 6g Protein; 43g Carbohydrate; 10mg Cholesterol; 854mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Autumn's bountiful harvest is always cause for celebration. Instead of the traditional stuffing, this year's healthy, more exotic stuffing substitution is a mixture of wild and white rice, celery, and onion spiced up with the season's favorite flavors �dried rosemary, thyme, apricots, peaches and cherries. This delectable blend's robust taste is a wonderful side dish not only for holidays, but any time of the year. Combine your favorite dried fruits and herbs to personalize this tantalizing recipe. Options: Substitute other dried fruits to create seasonal variations, such as cranberries, pears and apples for a holiday salad. Substitute ground cinnamon and cardamom in place of herbs. Substitute toasted chopped pecans for walnuts, if desired. Substitute beef or vegetable stock for chicken stock, if desired. Rice may be used as a stuffing in poultry or with pork chops. Nutr. Assoc. : 0 0 0 0 0 0 0 20107 996 3090 3137 20187 0 2130706543 * Exported from MasterCook *

Zesty Alaska Surimi Seafood Salad Recipe By Serving Size Categories Amount -------2 1/4 1 1/4 8 2/3 : : 6 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Salads

Fish/ Seafood

Measure -----------tablespoons cup tablespoon teaspoon ounces cup

Ingredient -- Preparation Method -------------------------------cocktail sauce (with horseradish) light mayonnaise lemon juice dill weed Alaska surimi seafood -- chopped celery -- chopped fine

Mix cocktail sauce, mayonnaise, lemon juice and dill weed until blended. Add Alaska surimi and celery, mix well. Also great as a filling for stuffed tomato or avocado or in pit, on croissants, and on bread. Cuisine: "Cajun" Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 68 Calories (kcal); 2g Total Fat; (30% calories from fat); 6g Protein; 6g Carbohydrate; 15mg Cholesterol; 156mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 2725 0 0 0 5186 0 * Exported from MasterCook * Zesty Ham Salad Recipe By Serving Size Categories Amount -------1/3 1/3 1 2 1/4 1 1/4 3/4 1 : : 4 Preparation Time :0:15 : Nat. Pork Producers Council

Salads

Measure -----------cup

Ingredient -- Preparation Method -------------------------------mayonnaise OR cup salad dressing tablespoon milk teaspoons prepared mustard teaspoons chopped chives pound fully cooked ham 9-ounce package frozen peas -- thawed

2 1 1/2 1/3

medium cups cup

oranges -- sectioned, peeled leaf lettuce -- torn thinly sliced red pepper

For the dressing, in a small bowl combine mayonnaise, milk, mustard and chopped chives. Cover and refrigerate at least 30 minutes. Cut ham into julienne strips; set aside. In a large bowl combine the ham, peas, orange sections, lettuce and thinly sliced red pepper. To serve, spoon the dressing over salad; toss lightly. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 377 Calories (kcal); 25g Total Fat; (58% calories from fat); 20g Protein; 21g Carbohydrate; 55mg Cholesterol; 1336mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 881 0 2130706543 0 0 0 2819 0 26406 0 4713

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