* Exported from MasterCook * Acorn Squash Recipe By Serving Size Categories : : 2 Preparation Time :0:00 : Cherry Marketing Institute Side

Dishes

Microwave Vegetables

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

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

1/4

Ingredient -- Preparation Method -------------------------------acorn squash Salt and black pepper -- to taste dried tart cherries slivered almonds cherry preserves water ground cinnamon

Cut squash in half lengthwise and remove seeds. Place squash, cut-side down, in a microwave-safe dish, with stem ends to the outside of dish. Cover with plastic wrap. Microwave on HIGH (100% power) 5 minutes. Rotate dish one-quarter turn. Microwave 2 minutes on HIGH. Remove squash from microwave and carefully remove plastic wrap. Season with salt and pepper. In a small bowl, combine cherries and almonds. Divide mixture evenly between squash cavities. In the same bowl, combine preserves, water and cinnamon; mix well. Top cherry filling with equal portions of preserves mixture. Microwave, uncovered, on HIGH 3 to 5 minutes, or until cherry mixture is hot, rotating dish once. Serving size: 1/2 squash Source: "Cherry Marketing Institute" S(Internet address): "http://www.cherrymkt.org/index.html" - - - - - - - - - - - - - - - - - - Per serving: 306 Calories (kcal); 3g Total Fat; (8% calories from fat); 4g Protein; 73g Carbohydrate; 0mg Cholesterol; 24mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates NOTES : Make use of the microwave for an easy side dish. When using a microwave oven, more food means more time. If the quantity of food is doubled, increase the cooking time by about 60 percent. For conventional cooking, place squash halves, cut-side down, in a vegetable steamer. Place steamer over boiling water in a large pan. Steam, covered, 15 minutes, or until squash is crisp-tender.

Fill squash as directed above. Steam, covered, 5 minutes, or until cherry mixture is hot. Nutr. Assoc. : 0 0 26525 0 0 0 0 * Exported from MasterCook * Acorn Squash 'n Pasta Soup Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Food Processor Pasta

National Pasta Association Soups/ Stews/ Chowders

Amount Measure -------- -----------8 ounces 2 medium seeded and quartered 2 tablespoons 1 large 3/4 teaspoon 3/4 1/2 1/2 1 1 1/2 3 1 1 teaspoon teaspoon teaspoon cup teaspoons 13 1/4-ounce cup tablespoon

Ingredient -- Preparation Method -------------------------------Acine di Pepe, Ditalini or Small Shells -- uncooked acorn squash (about 1 1/2 pounds each) -- split, peeled, margarine onion -- chopped ground mace OR nutmeg ground ginger cinnamon grated carrot brown sugar cans low-chicken broth (about 6 cups) TOPPING non-fat sour cream sugar

Cook squash in one inch of water in covered saucepan for 15 minutes, or until tender. Cool. Scrape out pulp and put back in pot. Add margarine, onion, carrots, sugar, mace, ginger and cinnamon. Cover and simmer gently for 10 minutes, stirring occasionally. Cook until vegetables are tender. Add 3 cups of the broth and pur�e all in a blender or food processor. Return to the pot and add remaining three cups of broth, bring to a boil and add pasta. Cook, stirring occasionally, for 10 minutes, or until pasta is done. Before serving, blend sour cream and sugar in a separate bowl. Put dollop on top of each bowl of soup. Serve hot. Serves 4-6 Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 323 Calories (kcal); 5g Total Fat; (12% calories from fat); 18g Protein; 56g Carbohydrate; 4mg Cholesterol; 477mg Sodium Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1

Other Carbohydrates NOTES : If soup is too thick, thin with additional chicken broth. Nutr. Assoc. : 4913 2017 0 0 0 0 2130706543 0 0 0 0 4017 0 0 25082 0 * Exported from MasterCook * Alaska Shrimp Soup Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Microwave

Fish/ Seafood Soups/ Stews/ Chowders

Amount -------1 1 2 2 1 2 1/2 12 3/4 2

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

Ingredient -- Preparation Method -------------------------------onion -- chopped potato -- diced butter or margarine flour water milk Alaska pink shrimp (about 2-1/2 cups) frozen peas -- thawed minced parsley Salt and pepper

Microwave Directions: Combine onion, potato and butter in 2-quart microwave-proof dish. Microwave at high 4 minutes. Add flour; stir to blend. Gradually stir in water; microwave at high 3 minutes. Add milk; microwave at high 1 minutes. Stir in shrimp, peas, parsley and salt and pepper to taste. Microwave at high 3 to 4 minutes or until thoroughly heated. Stovetop Directions: Saut� onion and potato in butter about 5 minutes or until onion is tender. Stir in flour; cook 1 minute. Gradually stir in water; simmer until potatoes are barely tender. Stir in milk and heat. Add shrimp, peas, parsley and salt and pepper to taste; heat thoroughly. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 299 Calories (kcal); 12g Total Fat; (36% calories from fat); 26g Protein; 22g Carbohydrate; 202mg Cholesterol; 360mg Sodium Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 4812 0 0 0 * Exported from MasterCook *

Almond Cod with Peas Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Fish/ Seafood National Presto Industries

Main Dishes Pressure Cooker

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

Measure Ingredient -- Preparation Method ------------ -------------------------------1-pound package frozen cod fillets large cloves garlic -- cut in half cup lightly packed parsley sprigs tablespoon fresh oregano sprigs OR teaspoon dry oregano tablespoons slivered or sliced almonds teaspoon paprika tablespoon vegetable oil cup chicken broth OR cup wine 10-ounce package frozen peas

Remove fish from freezer and let stand at room temperature while preparing herb mixture. Put garlic, parsley, oregano, 1 tablespoon almonds and paprika in food processor. Chop with an on and off motion. Heat oil in a 4- or 6-quart Presto pressure cooker; brown remaining 1 tablespoon almonds in hot oil. Remove from cooker and drain on paper towels; set aside. Put chicken broth or wine in pressure cooker and stir in herb mixture. Place cooking rack in cooker. Cut fish into 4 even pieces and place on rack. Close cover securely. Place pressure regulator on vent pipe. Cook for 2 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool cooker at once. Open and carefully remove fish, keep warm. Remove rack. Add frozen peas to cooker. Close cover securely. Place pressure regulator on vent pipe. Cook for 1 minute, at 15 pounds pressure, with regulator rocking slowly. Cool cooker at once. If desired, thicken mixture with 1 tablespoon cornstarch mixed with 1 tablespoon cold water. Pour peas into serving dish; place fish on top of peas. Sprinkle fish with browned almonds and serve. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 220 Calories (kcal); 7g Total Fat; (29% calories from fat); 26g Protein; 12g Carbohydrate; 49mg Cholesterol; 337mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Complementing fish with the sweet taste and incomparable crunch of nuts is a very old and almost universal tradition. Medieval Europeans learned the technique from the Arabs. When the Spaniards

came in conquest of the Americas, they found the Aztecs already using seeds and nuts to thicken sauces for fish, shellfish, and poultry. Continue the tradition with this rich, yet light, cod and almond combination. Nutr. Assoc. : 2748 0 1035 2130706543 0 1016 4982 0 0 327 0 2130706543 0 * Exported from MasterCook * America's Cut with Mushrooms Recipe By Serving Size Categories : : 4 Preparation Time :0:25 : Main Dishes Pork

Microwave Swift & Company

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

Measure -----------teaspoon cups cup teaspoons teaspoon ounce tablespoon

Ingredient -- Preparation Method -------------------------------America's Cut (1 1/2-inch boneless pork center loin chops) vegetable oil (1 to 2 teaspoons) sliced fresh mushrooms chicken broth cornstarch dried tarragon -- crushed process Swiss cheese dry white wine

Preheat a browning dish on HIGH (100% power) for 5 minutes. Add oil; swirl to coat. Add pork chops. Cover with lid and microwave on HIGH (100% power) for 3 minutes. Turn meat over; rotate dish a half turn. Cover and microwave on HIGH (100% power) for 3-5 minutes more or until done (155 160 degrees F. internal temperature). Remove meat from dish; place on serving dish. Do not drain juices. Cover meat tightly with foil; let stand about 10 minutes while preparing sauce. Add mushrooms to browning dish. Cover and microwave on HIGH (100% power) for 2 minutes. Remove dish from oven. In a 2-cup microwave-safe measuring cup, combine broth, cornstarch and tarragon. Microwave broth mixture on HIGH (100% power) for 3-4 minutes, stirring twice until thickened and bubbly. Stir in cheese until melted; stir in wine. Add broth mixture to browning dish with mushrooms. Microwave, uncovered, on HIGH (100% power) for about 2 minutes or until sauce is heated through. Serve mushroom sauce with pork chops. Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 287 Calories (kcal); 18g Total Fat; (56% calories from fat); 26g Protein; 4g Carbohydrate; 81mg Cholesterol; 309mg 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. : 4559 1563 0 0 0 0 4632 0 * Exported from MasterCook * America's Cut with Mushrooms 2 Recipe By Serving Size Categories : : 4 Preparation Time :0:05 : Main Dishes Nat. Pork Producers Council Swift & Company

Microwave Pork

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

Measure -----------teaspoon cups cup teaspoons teaspoon slice tablespoon

Ingredient -- Preparation Method -------------------------------1 1/2-inch boneless pork center loin chops vegetable oil sliced fresh mushrooms chicken broth cornstarch dried tarragon -- crushed process Swiss cheese (1 ounce) -- torn dry white wine

Preheat a browning dish on HIGH (100% power) for 5 minutes. Add oil; swirl to coat. Add pork chops. Cover with lid and micro-cook on HIGH (100% power) for 3 minutes. Turn meat over; rotate dish a half turn. Cover and micro-cook on HIGH (100%power) for 3-5 minutes more or until done (155-160 degrees F. internal temperature). Remove meat from dish; place on serving dish. Do not drain juices. Cover meat tightly with foil; let stand about 10 minutes while preparing sauce. Add mushrooms to browning dish. Cover and micro-cook on HIGH (100% power) for 2 minutes. Remove dish from oven. In a 2-cup microwave-safe measuring cup combine broth, cornstarch and tarragon. Micro cook broth mixture on HIGH (100% power) for 3-4 minutes, stirring twice until thickened and bubbly. Stir in cheese until melted; stir in wine. Add broth mixture to browning dish with mushrooms. Micro-cook, uncovered, on HIGH (100% power) for about 2 minutes or until sauce is heated through. Serve mushroom sauce with pork chops. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 262 Calories (kcal); 14g Total Fat; (48% calories from fat); 28g Protein; 5g Carbohydrate; 71mg Cholesterol; 572mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 4576 0 0 0 0 0 4632 0 * Exported from MasterCook * Anadama Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories Amount -------3/4 1 2 3 1 3 1/3 1 1/2 : : 16 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------water egg butter or margarine molasses salt bread flour cornmeal Fleischmann's� Rapid Rise Yeast

Select loaf size recommended by the manufacturer of your machine. Measure all ingredients into bread machine pan in the order that the bread machine manufacturer suggests. Select light bake setting. Process in basic or rapid bake cycle. Remove baked bread 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: 131 Calories (kcal); 2g Total Fat; (15% calories from fat); 4g Protein; 24g Carbohydrate; 16mg Cholesterol; 154mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 0 0 0 0 0 0 0 26366 * Exported from MasterCook * Anadama Bread (1-Pound Recipe)

Recipe By Serving Size Categories Amount -------1/2 1 1 1/2 2 3/4 2 1/4 1

: : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------water egg butter or margarine molasses salt bread flour cornmeal Fleischmann's� Rapid Rise Yeast

Select loaf size recommended by the manufacturer of your machine. Measure all ingredients into bread machine pan in the order that the bread machine manufacturer suggests. Select light bake setting. Process in basic or rapid bake cycle. Remove baked bread 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: 121 Calories (kcal); 2g Total Fat; (16% calories from fat); 4g Protein; 21g Carbohydrate; 19mg Cholesterol; 155mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 0 0 0 0 0 0 0 26366 * Exported from MasterCook * Appetizer Braid Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Appetizers/ Snacks Breads

Bread Machine Recipes Fleischmann's Yeast

Amount --------

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

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

1 2 1/4 2 2 3/4 1

2/3

cup tablespoon cups teaspoons teaspoons teaspoon 6-ounce jar cup cup cup cup

DOUGH water (70 to 80�F) olive or vegetable oil bread flour Italian herb seasoning Fleischmann's� Bread Machine Yeast salt FILLING marinated artichoke hearts -- drained and chopped sliced ripe olives drained and chopped roasted red peppers OR sundried tomatoes (packed in oil) (4 ounces) grated Provolone cheese

1/3 1/3 1/3

1

Measure dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. When cycle is complete, remove dough from machine to floured surface. If necessary, knead in additional flour to make dough easy to handle. Roll dough to 12- � 8-inch rectangle. Place on greased baking sheet. Layer filling ingredients lengthwise over center-third of dough. With sharp knife, cut sides of dough into 1-inch wide strips, cutting from edge of filling. Fold strips at an angle over filling, alternating sides and overlapping ends. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Bake at 400�F for 20 to 25 minutes or until done. Remove from pan; cool slightly on wire rack. Serve warm. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Braid" - - - - - - - - - - - - - - - - - - Per serving: 162 Calories (kcal); 5g Total Fat; (29% calories from fat); 7g Protein; 22g Carbohydrate; 8mg Cholesterol; 285mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Dough can be prepared in all-size bread machines. Nutr. Assoc. : 0 1582 986 0 3776 2019 0 0 0 42 4971 2130706543 0 1448 1198 * Exported from MasterCook * Apple Brioche Pizza Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Desserts Pizza

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

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

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

Ingredient -- Preparation Method -------------------------------CRUST butter (1 stick) -- cut up eggs milk water (70� to 80�F) salt bread flour sugar Fleischmann's� Bread Machine Yeast TOPPING sugar bread flour whipping cream Calvados (apple brandy) OR vanilla extract thinly sliced apples -- cored and peeled apricot preserves -- warmed

1/4

Measure crust ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. When cycle is complete, remove dough from pan. With floured hands, press dough to form 12-inch circle on lightly greased pizza pan or cookie sheet. Cover; let rest 30 minutes. To make topping: In small bowl, combine 3 tablespoons sugar and 2 tablespoons flour. Gradually add cream and Calvados; stir until smooth. Set aside. Preheat oven to 400�F. Form 3/4-inch high rim along edge of dough. Arrange overlapping slightly; carefully spoon cream mixture middle oven rack 18 to 22 minutes or until crust is apples are almost tender. Remove from pan; place on slightly. Spread apricot preserves over top. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 (12-inch) pizza" - - - - - - - - - - - - - - - - - - Per serving: 410 Calories (kcal); 17g Total Fat; (36% calories from fat); 8g Protein; 57g Carbohydrate; 89mg Cholesterol; 277mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 1 Other Carbohydrates NOTES : Dough can be prepared in all-size bread machines. apples on dough, over top. Bake on golden brown and wire rack to cool

To measure liquid, pour into transparent liquid-ingredient measuring cup; read measurement at eye level. To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife. Nutr. Assoc. : 0 222 0 0 1582 0 0 0 2019 0 0 0 0 0 26029 0 2130706543 2065 0 * Exported from MasterCook * Apple Whole Wheat Bread Pudding Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Desserts Pressure Cooker

National Presto Industries Pudding

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

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

Ingredient -- Preparation Method -------------------------------cubed, stale whole wheat bread golden raisins milk apple butter eggs -- beaten sugar vanilla salt ground cinnamon ground nutmeg water Vanilla ice cream or frozen yogurt

Combine bread and raisins. Mix remaining ingredients except water and ice cream. Pour over bread mixture. Toss and let stand 20 minutes. Spoon into greased 1-quart souffl� dish or bowl. Cover dish securely with greased aluminum foil. Place cooking rack and 2 cups of water in 4- or 6-quart pressure cooker. Place souffl� dish on rack. Close cover securely. Place pressure regular on vent pipe. Cook 25 minutes, at 15 pounds pressure. Cool cooker at once. Serve warm with ice cream. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" Yield: "1 pudding" - - - - - - - - - - - - - - - - - - Per serving: 403 Calories (kcal); 7g Total Fat; (15% calories from fat); 14g Protein; 75g Carbohydrate; 52mg Cholesterol; 792mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 26175 0 0 0 0 0 0 0 0 0 0 2130706543 * Exported from MasterCook * Apple-Bean Cake with Warm Cranberry Sauce Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Cakes Food Processor

Desserts Ontario White Bean Producers

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

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

Ingredient -- Preparation Method -------------------------------white pea beans -- soaked and cooked OR canned pea beans -- drained and rinsed. apple juice vegetable oil eggs vanilla cooking apples -- peeled and grated brown sugar all-purpose flour baking soda cinnamon nutmeg ground cloves chopped pecans WARM CRANBERRY SAUCE Zest and juice of two oranges water white sugar cranberries corn starch water

1/2 1/2 2 2 1/4

cup cup cups tablespoons cup

Preheat oven to 350 degrees F (180 degrees C). In a food processor or blender, pur�e beans with juice until smooth. Transfer pur�e to a large mixing bowl and stir in eggs, vanilla, apples and oil. Add sugar and mix well. Combine remaining dry ingredients together and gently fold into wet ingredients. Pour into a greased bundt pan. Bake for 40-50 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven and cool for 15 minutes. Turn out of pan and allow cake to cool to room temperature. ____________________ Warm Cranberry Sauce In a medium-sized saucepan over medium heat, combine juice, zest and water, When hot, add sugar and cranberries. Dissolve the cornstarch in 1/4 cup (50 ml) of water and add to saucepan. Simmer over low heat for one minute, stirring gently. Remove from heat. Do not overcook or use high heat. Serve (warm) sauce over slices of Apple Bean Cake and garnish with

whipped cream if desired.

Source: "Ontario White Bean Producers" S(Internet address): "http://users.imag.net/~lon.whitepeabeans/" Yield: "1 cake" - - - - - - - - - - - - - - - - - - Per serving: 473 Calories (kcal); 21g Total Fat; (40% calories from fat); 7g Protein; 64g Carbohydrate; 47mg Cholesterol; 235mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 Fat; 1 1/2 Other Carbohydrates NOTES : To lower the fat content of this recipe, substitute 1 cup of vegetable oil with 1/2 cup of vegetable oil and 1/2 cup of apple sauce! ____________________ 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 27197 0 0 0 0 5260 0 0 0 0 0 0 20148 0 0 2130706543 0 1440 0 439 0 * Exported from MasterCook * Apple-Walnut Whiskey Bread Recipe By Serving Size Categories Amount -------1/2 1/4 1/4 1 1/2 1/2 1/2 1/4 2 1/4 1/4 1/2 1/3 : : 8 Preparation Time :0:00 : Breads Pressure Cooker

National Presto Industries

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

Ingredient -- Preparation Method -------------------------------all-purpose flour whole wheat flour sugar baking powder baking soda salt ground cinnamon ground allspice eggs -- beaten vegetable oil apple butter chopped walnuts chopped apples

1 3 1/2

tablespoon teaspoon cups

whiskey (optional) vanilla water

Mix flours, sugar, baking powder, baking soda, salt, and spices. Stir in remaining ingredients except water. Pour into greased loaf pan, 6 � 2-1/4 � 2-inches. Cover pan securely with greased aluminum foil. Place cooking rack and 3 cups water in 4- or 6-quart pressure cooker. Place loaf pan on rack. Close cover securely. Do not place pressure regulator on vent pipe. Heat until steam flows gently through vent pipe. COOK 45 MINUTES. Remove bread and let cool in loaf pan on wire rack 5 minutes. Remove bread from pan. Let cool on wire rack. Makes one loaf. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 238 Calories (kcal); 12g Total Fat; (46% calories from fat); 5g Protein; 27g Carbohydrate; 47mg Cholesterol; 290mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 2068 2130706543 0 0 * Exported from MasterCook * Apricot Almond Coffee Cake Recipe By Serving Size Categories Amount -------1 1 2 1 2 1 1 3/4 : : 12 Preparation Time :0:00 : Bread Machine Recipes Sweet Breads and Coffee Cakes

Fleischmann's Yeast

Measure -----------4-ounce jar large tablespoons tablespoon teaspoon cups tablespoon teaspoon cup cup cup

Ingredient -- Preparation Method -------------------------------DOUGH apricot baby food egg water (70 to 80�F) butter or margarine salt bread flour sugar Fleischmann's� Bread Machine Yeast FILLING apricot jam or preserves chopped dried apricots or golden raisins toasted slivered almonds -- optional ICING

1/4 3/4 1/4

1 1

1/2

cup tablespoon teaspoon

sifted powdered sugar milk (1 to 2 tablespoons) pure vanilla extract

To make dough: Measure dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. To shape: Roll dough to 16 � 8-inch rectangle. Spread jam evenly on dough to within 1/2 inch of edges; sprinkle evenly with apricots and almonds. Beginning at long end, roll up tightly. Pinch seam to seal. Form into ring, pinch ends together to seal. Place, seam side down, on greased baking sheet. With sharp knife, make cuts along outer edge of ring at 1-inch intervals, cutting 3/4 of the way through dough. Turn each section on its side to show filling. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 350�F for 25 to 30 minutes or until done, covering with foil after 20 minutes to prevent excess browning. Remove from pan; cool on wire rack. ____________________ To Make Icing: Combine icing ingredients; stir until smooth. Drizzle over coffee cake. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Coffee Cake" - - - - - - - - - - - - - - - - - - Per serving: 211 Calories (kcal); 3g Total Fat; (14% calories from fat); 4g Protein; 42g Carbohydrate; 18mg Cholesterol; 157mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates NOTES : Dough can be prepared in all-size bread machines. Nutr. Assoc. : 0 2075 0 1582 0 0 0 0 5626 0 0 2074 26024 4982 0 0 0 4138 5403 * Exported from MasterCook * Apricot-Almond Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breakfast/ Brunch Sweet Breads and Coffee Cakes

Amount -------1

Measure -----------6-ounce jar

Ingredient -- Preparation Method -------------------------------apricot baby food

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

cup large tablespoons teaspoon cups tablespoons teaspoons cup cup

water (70 to 80�F) egg butter -- cut up salt bread flour sugar Fleischmann's� Bread Machine Yeast dried apricots -- quartered slivered almonds (optional) -- toasted

Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding apricots and nuts with flour. Process in basic/white bread cycle; light or medium/normal color crust setting, depending on how your machine bakes. Remove baked bread from pan; cool on wire rack. Makes 1 loaf (12 slices) Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 189 Calories (kcal); 4g Total Fat; (21% calories from fat); 6g Protein; 32g Carbohydrate; 21mg Cholesterol; 205mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 0 1582 0 0 0 0 0 5626 0 4982 * Exported from MasterCook * Apricot-Almond Bread (1-Pound Recipe) Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breakfast/ Brunch Sweet Breads and Coffee Cakes

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

Measure -----------4-ounce jar tablespoons large tablespoon teaspoon cups tablespoon

Ingredient -- Preparation Method -------------------------------apricot baby food water (70 to 80�F) egg butter -- cut up salt bread flour sugar

1 1/2 3 3

teaspoons tablespoons tablespoons

Fleischmann's� Bread Machine Yeast dried apricots -- quartered slivered almonds (optional) -- toasted

Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding apricots and nuts with flour. Process in basic/white bread cycle; light or medium/normal color crust setting, depending on how your machine bakes. Remove baked bread from pan; cool on wire rack. Makes 1 loaf (8 slices) Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 188 Calories (kcal); 4g Total Fat; (20% calories from fat); 6g Protein; 32g Carbohydrate; 27mg Cholesterol; 224mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 0 1582 0 0 0 0 0 5626 0 4982 * Exported from MasterCook * Arroz con Pollo Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Main Dishes Poultry

National Presto Industries Pressure Cooker

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

Measure -----------cup cups cup (3-pound) tablespoons medium clove teaspoon teaspoon 13 1/2-ounce

Ingredient -- Preparation Method -------------------------------long grain white rice water water chicken -- cut into serving pieces Paprika Salt and pepper vegetable oil or olive oil onions -- chopped garlic -- minced bay leaf crushed red pepper saffron can chicken broth

1 1 1 1

tomato -- peeled and chopped 10-ounce package frozen green peas cup sliced green olives 4-ounce jar pimiento -- sliced

Combine rice and 1 1/2 cups water in a metal bowl which will fit loosely in a 4- or 6-quart Presto pressure cooker. Place 1 cup water, cooking rack, and bowl in pressure cooker. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 5 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove bowl of rice and allow to steam uncovered while preparing chicken. Remove water from pressure cooker. Sprinkle chicken with paprika, salt, and pepper. Heat oil in pressure cooker. Brown chicken a few pieces at a time; set aside. Saut� onions and garlic until tender. Return all chicken to pressure cooker; add bay leaf, red pepper, saffron, and chicken broth. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken and stir in rice, tomato, green peas, sliced olives, and pimiento. Return chicken to pressure cooker and heat to a simmer, uncovered. Makes 4 to 6 servings. Cuisine: "Mexican" Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 579 Calories (kcal); 15g Total Fat; (23% calories from fat); 33g Protein; 75g Carbohydrate; 69mg Cholesterol; 549mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Modern Spanish cuisine has been profoundly influenced by the Moors, who occupied Spain for 700 years. The Moors, a cultured and sophisticated people, brought technological as well as culinary expertise to Spain's primarily peasant population. For example, the Moors brought irrigation to Spain and introduced the cultivation of rice, now a staple in any Spanish meal. Spain's popular Arroz Con Pollo (Chicken with Rice) is delicious served with an orange and onion salad and caramel custard for dessert. Nutr. Assoc. : 20107 20107 0 5829 0 0 1563 0 0 0 0 0 0 0 0 3584 0 * Exported from MasterCook * Artichoke Fritters Recipe By Serving Size Categories : : 48 Preparation Time :0:00 : Appetizers/ Snacks National Presto Industries

Deep Fryer Vegetables

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

Measure -----------14-ounce can teaspoons 2-ounce jar cup cup teaspoon cup tablespoons

Ingredient -- Preparation Method -------------------------------artichoke hearts garlic clove -- minced olive oil sliced pimientos -- drained butter water salt all-purpose flour eggs grated Parmesan cheese

Drain artichokes and chop (about 1-3/4 cup). In skillet, saut� garlic in olive oil for about 1 minute; add chopped artichokes and drained pimientos. Cook and stir until mixture is dry but not browned. In another saucepan, bring butter, water, and salt to a boil; add flour all at once. Cook and stir until mixture will form a ball that does not separate. Remove from heat and stir in eggs, one at a time, beating after each addition. Stir in artichokes and cheese. Refrigerate until time to serve. Drop by rounded teaspoonfuls, 3 or 4 at a time in deep fryer, turning once, until desired browness is reached. Remove from oil and drain on absorbent paper. Repeat until all mixture is used. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" Yield: "4 dozen" - - - - - - - - - - - - - - - - - - Per serving: 39 Calories (kcal); 3g Total Fat; (58% calories from fat); 1g Protein; 3g Carbohydrate; 21mg Cholesterol; 49mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 1603 0 0 0 0 0 0 * Exported from MasterCook * Bacon and Egg Croquettes Recipe By Serving Size Categories Amount -------3 1/4 1/2 2/3 2/3 : : 18 Preparation Time :0:00 : Deep Fryer National Presto Industries

Eggs

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

Ingredient -- Preparation Method -------------------------------hard-cooked eggs butter flour milk chicken broth

1

1/8 1/4

teaspoon cup

each pepper and nutmeg bacon bits egg -- beaten with 1 teaspoon water Dry bread crumbs

Peel eggs and cut each into six wedges, refrigerate. Melt butter in a saucepan, add flour, stirring to blend. Add milk and chicken broth. Cook and stir until mixture boils and thickens. Add seasonings and bacon bits. Coat egg wedges with sauce being careful not to dislodge yolks. Place on a buttered plate and refrigerate until firm, about 1 to 2 hours. At serving time, dip coated egg wedges in egg and water mixture; roll in crumbs to completely cover. Deep fry 3 or 4 at a time, turning once, until desired browness is reached. Remove from oil and drain on absorbent paper. Repeat until all are cooked. Serve with warm catsup or seasoned tomato sauce. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" Yield: "1 1/2 dozen" - - - - - - - - - - - - - - - - - - Per serving: 65 Calories (kcal); 4g Total Fat; (60% calories from fat); 3g Protein; 4g Carbohydrate; 54mg Cholesterol; 109mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3236 0 0 0 0 1091 0 0 0 * Exported from MasterCook * Baked Pretzels (1 1/2-Pound Recipe) Recipe By Serving Size Categories Amount -------3/4 1 3/4 3 4 2 1 1 : : 16 Preparation Time :0:00 : Appetizers/ Snacks Fleischmann's Yeast

Bread Machine Recipes

Measure -----------cup large teaspoon cups teaspoons teaspoons large tablespoon

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) egg salt all-purpose flour sugar Fleischmann's� Bread Machine Yeast egg -- lightly beaten water Coarse salt or sesame seed

Add water, egg, 1/2 teaspoon salt, all-purpose flour, sugar, 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 1 tablespoon flour to make dough easy to handle. Roll into a 14 � 6-inch rectangle. With sharp knife, cut into twelve 14 � 1/2-inch strips. Gently pull each strip into a rope about 16 inches long. To shape into pretzels: curve ends of each rope to make a circle; cross ends at top. Twist ends once and lay over bottom of circle. Place on greased baking sheets. Do not let rise. Combine lightly beaten egg and 1 tablespoon water; brush on pretzels. Sprinkle with coarse salt or sesame seed. Bake at 350�F for 18 to 20 minutes or until done. (For even browning when using two sheets, switch positions of sheets halfway through baking.) Remove from sheets; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "16 Pretzels" - - - - - - - - - - - - - - - - - - Per serving: 99 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 19g Carbohydrate; 23mg Cholesterol; 108mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 1582 0 0 0 0 5626 0 0 1357 * Exported from MasterCook * Baked Pretzels (1-Pound Recipe) Recipe By Serving Size Categories Amount -------1/2 1 1/2 2 1 1 1/2 1 1 : : 12 Preparation Time :0:00 : Appetizers/ Snacks Fleischmann's Yeast

Bread Machine Recipes

Measure -----------cup large teaspoon cups tablespoon teaspoons large tablespoon

Ingredient -- Preparation Method -------------------------------water (70 to 80�F) egg salt all-purpose flour sugar Fleischmann's� Bread Machine Yeast egg -- lightly beaten water Coarse salt or sesame seed

Add water, egg, 1/2 teaspoon salt, all-purpose flour, sugar, 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 1 tablespoon flour to make dough easy to handle. Roll into a 12 � 4-inch rectangle. With sharp knife, cut into eight 12 � 1/2-inch strips. Gently pull each strip into a rope about 14 inches long. To shape into pretzels: curve ends of each rope to make a circle; cross ends at top. Twist ends once and lay over bottom of circle. Place on greased baking sheet. Do not let rise. Combine lightly beaten egg and 1 tablespoon water; brush on pretzels. Sprinkle with coarse salt or sesame seed. Bake at 350�F for 18 to 20 minutes or until done. (For even browning when using two sheets, switch positions of sheets halfway through baking.) Remove from sheet; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "12 Pretzels" - - - - - - - - - - - - - - - - - - Per serving: 92 Calories (kcal); 1g Total Fat; (9% calories from fat); 3g Protein; 17g Carbohydrate; 31mg Cholesterol; 99mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 1582 0 0 0 0 5626 0 0 2723 * Exported from MasterCook * Banana Pecan Braid Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breakfast/ Brunch Sweet Breads and Coffee Cakes

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

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

2 3 3

Ingredient -- Preparation Method -------------------------------DOUGH bread flour chopped dates or pitted dates -- snipped chopped pecans -- toasted sugar Fleischmann's� Bread Machine Yeast salt butter or margarine -- cut up milk

3 1 1 1/2

tablespoons cup large tablespoon teaspoon teaspoon

water (70� to 80�F) mashed ripe banana egg TOPPING sugar ground cardamom OR ground allspice

1/2 1/4

To make dough: Measure dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Divide dough into 3 equal pieces; roll each to 15-inch rope. Braid 3 ropes together, pinching ends to seal. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. In small bowl, combine topping ingredients; sprinkle on loaves. Bake at 375�F for 25 to 30 minutes or until done, switching positions of pans halfway through baking. Remove from pans; cool on wire racks. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 241 Calories (kcal); 7g Total Fat; (27% calories from fat); 6g Protein; 39g Carbohydrate; 24mg Cholesterol; 126mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : Dough can be prepared in all-size bread machines. Nutr. Assoc. : 0 0 2662 0 0 5626 0 0 0 1582 4111 0 0 0 0 3609 0 2130706543 * Exported from MasterCook * Banana-Chocolate Chip Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Appetizers/ Snacks Fleischmann's Yeast

Bread Machine Recipes Sweet Breads and Coffee Cakes

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

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

Ingredient -- Preparation Method -------------------------------milk mashed very ripe bananas egg butter or margarine salt

3 2 1/3

cups cup teaspoons

bread flour semisweet chocolate pieces Fleischmann's� Bread Machine Yeast

Add ingredients to bread machine pan in the order suggested by manufacturer, adding mashed bananas with milk, and semisweet chocolate pieces with flour. Recommended cycle: Basic/white bread cycle; light or medium/normal color setting. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 133 Calories (kcal); 3g Total Fat; (18% calories from fat); 4g Protein; 23g Carbohydrate; 13mg Cholesterol; 150mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Use the 1-pound recipe if your machine pan holds 10 cups or less of water. How this bread turns out depends on your machine. Some machines will make a smooth chocolate-colored bread. Others will leave bits of chocolate chips, and still others will give a marbled loaf. Nutr. Assoc. : 0 4111 0 4098 0 0 4886 5626 * Exported from MasterCook * Banana-Chocolate Chip Bread (1-Pound Recipe) Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Appetizers/ Snacks Fleischmann's Yeast

Bread Machine Recipes Sweet Breads and Coffee Cakes

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

Measure -----------cup cup large tablespoon teaspoon cups cup teaspoons

Ingredient -- Preparation Method -------------------------------milk mashed very ripe bananas egg butter or margarine salt bread flour semisweet chocolate pieces Fleischmann's� Bread Machine Yeast

Add ingredients to bread machine pan in the order suggested by manufacturer, adding mashed bananas with milk, and semisweet chocolate pieces with flour.

Recommended cycle: Basic/white bread cycle; light or medium/normal color setting. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 125 Calories (kcal); 3g Total Fat; (21% calories from fat); 4g Protein; 21g Carbohydrate; 19mg Cholesterol; 152mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Use the 1-pound recipe if your machine pan holds 10 cups or less of water. How this bread turns out depends on your machine. Some machines will make a smooth chocolate-colored bread. Others will leave bits of chocolate chips, and still others will give a marbled loaf. Nutr. Assoc. : 0 4111 0 0 0 0 4886 5626 * Exported from MasterCook * Banana-Pecan Whole Wheat Loaf (1 1/2-Pound Recipe) Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breakfast/ Brunch Sweet Breads and Coffee Cakes

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

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

Ingredient -- Preparation Method -------------------------------mashed ripe bananas eggs water (70� to 80�F) butter or margarine -- cut up salt bread flour whole wheat flour sugar Fleischmann's� Bread Machine Yeast toasted chopped pecans or raisins

Measure all ingredients, except pecans, into bread machine pan in the order suggested by manufacturer, adding bananas with water. Process on basic/white bread or fruit and nut cycle, adding pecans according to manufacturer's directions; use light or medium/normal crust color setting, as desired. Do not use delayed-bake feature. Remove bread from pan; cool on wire rack.

Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 158 Calories (kcal); 6g Total Fat; (31% calories from fat); 4g Protein; 23g Carbohydrate; 29mg Cholesterol; 130mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Use the 2-pound recipe if the pan holds 13 cups or more. Nutr. Assoc. : 4111 0 1582 0 0 0 0 0 5626 20148 * Exported from MasterCook * Banana-Pecan Whole Wheat Loaf (1-Pound Recipe) Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breakfast/ Brunch Sweet Breads and Coffee Cakes

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

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

Ingredient -- Preparation Method -------------------------------mashed ripe bananas egg water (70� to 80�F) butter or margarine -- cut up salt bread flour whole wheat flour sugar Fleischmann's� Bread Machine Yeast toasted chopped pecans or raisins

Measure all ingredients, except pecans, into bread machine pan in the order suggested by manufacturer, adding bananas with water. Process on basic/white bread or fruit and nut cycle, adding pecans according to manufacturer's directions; use light or medium/normal crust color setting, as desired. Do not use delayed-bake feature. Remove bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf"

- - - - - - - - - - - - - - - - - - Per serving: 132 Calories (kcal); 4g Total Fat; (26% calories from fat); 4g Protein; 21g Carbohydrate; 18mg Cholesterol; 104mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Use the 2-pound recipe if the pan holds 13 cups or more. Nutr. Assoc. : 4111 0 1582 0 0 0 0 0 5626 20148 * Exported from MasterCook * Banana-Pecan Whole Wheat Loaf (2-Pound Recipe) Recipe By Serving Size Categories : : 20 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breakfast/ Brunch Sweet Breads and Coffee Cakes

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

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

Ingredient -- Preparation Method -------------------------------mashed ripe bananas eggs water (70� to 80�F) butter or margarine -- cut up salt bread flour whole wheat flour sugar Fleischmann's� Bread Machine Yeast toasted chopped pecans or raisins

Measure all ingredients, except pecans, into bread machine pan in the order suggested by manufacturer, adding bananas with water. Process on basic/white bread or fruit and nut cycle, adding pecans according to manufacturer's directions; use light or medium/normal crust color setting, as desired. Do not use delayed-bake feature. Remove bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 165 Calories (kcal); 6g Total Fat; (30% calories from fat); 4g Protein; 25g Carbohydrate; 23mg Cholesterol; 131mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Use the 2-pound recipe if the pan holds 13 cups or more. Nutr. Assoc. : 4111 0 1582 0 0 0 0 0 5626 20148 * Exported from MasterCook * Basic Egg Bread (1-Pound Recipe) Recipe By Serving Size Categories Amount -------1/2 1 1 3/4 2 1 1 1/2 : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

Measure -----------cup large tablespoon teaspoon cups tablespoon teaspoons

Ingredient -- Preparation Method -------------------------------milk egg butter or margarine -- cut up salt bread flour sugar Fleischmann's� Bread Machine Yeast

Add ingredients to bread machine pan in the order suggested by manufacturer. Recommended cycle: Basic/white bread cycle; medium/normal color setting. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 108 Calories (kcal); 2g Total Fat; (17% calories from fat); 4g Protein; 18g Carbohydrate; 20mg Cholesterol; 153mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Use the 1-pound recipe if your machine pan holds 10 cups or less of water. Nutr. Assoc. : 0 0 0 0 0 0 5626 * Exported from MasterCook * Basic Egg Bread (1/2-Pound Recipe) Recipe By Serving Size : : 6 Preparation Time :0:00

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

: Bread Machine Recipes Fleischmann's Yeast Measure -----------cup large tablespoons teaspoon cups tablespoon teaspoons

Breads

Ingredient -- Preparation Method -------------------------------milk eggs butter or margarine -- cut up salt bread flour sugar Fleischmann's� Bread Machine Yeast

Add ingredients to bread machine pan in the order suggested by manufacturer. Recommended cycle: Basic/white bread cycle; medium/normal color setting. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 340 Calories (kcal); 7g Total Fat; (19% calories from fat); 11g Protein; 56g Carbohydrate; 76mg Cholesterol; 428mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : Use the 1-pound recipe if your machine pan holds 10 cups or less of water. Nutr. Assoc. : 0 0 0 0 0 0 5626 * 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 * Basic Pizza Dough (1-Pound Recipe) Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Dough Pizza

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

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

Ingredient -- Preparation Method -------------------------------water olive or vegetable oil salt bread flour Fleischmann's� Bread Machine Yeast

1

tablespoon

cornmeal

Add water, oil, salt, bread flour, and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. For each pizza, grease pan and sprinkle with cornmeal. Roll out dough and place on pan or pat dough in pan. Top each pizza with 1/2 to 3/4 cup sauce, 1/2 to 3/4 pound cooked meat or 3 1/2 to 5 ounces pepperoni, 1/2 to 1 cup sliced or chopped onion or green bell pepper and/or other vegetable, and 1 to 1 1/2 cups shredded cheese. Bake at 425�F for 15 to 25 minutes or until done - pizza is done when edges of crust are golden and cheese is bubbly. Makes 1 or 2 pizzas ____________________ WHOLE WHEAT PIZZA DOUGH: Prepare as above, except use 1 cup whole wheat flour and 1 cup bread flour instead of all bread flour. BASIL-PARMESAN PIZZA DOUGH: Prepare as above, except add 3 tablespoons grated Parmesan cheese and 3/4 teaspoon sweet basil to machine pan with flour. TACO PIZZA DOUGH: Prepare as above, except add 2 tablespoons cornmeal and 1 tablespoon 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: 150 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 * Beef Chili 'n' Cheddar Topped Potatoes Recipe By Serving Size Categories : : 4 Preparation Time :0:30 : Beef Potatoes

Microwave Texas Beef Council

Amount --------

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

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

1 1/2 4 1 15 1 1/2 1/4

pounds medium tablespoon ounces cups cup

ground beef baking potatoes chili powder hot chili beans mild Cheddar cheese -- shredded, divided green onions -- sliced

Pierce potatoes with fork. Microwave on HIGH 11 to 13 minutes or until tender, rotating 1/4 turn after 6 minutes. Let stand 5 minutes. Meanwhile in large skillet, brown ground beef over medium-high heat 6 to 8 minutes or until beef is no longer pink, breaking up into 3/4" pieces. Pour off drippings; stir in chili powder and 1/2 teaspoon salt. Add beans and 1 cup cheese; cook and stir until heated through. Cut a slit lengthwise in potatoes; fluff pulp with fork. Season potatoes with salt and pepper, if desired. Spoon equal amounts of beef mixture over each potato. Top with remaining cheese and green onions. Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" - - - - - - - - - - - - - - - - - - Per serving: 971 Calories (kcal); 66g Total Fat; (60% calories from fat); 49g Protein; 48g Carbohydrate; 207mg Cholesterol; 966mg Sodium Food Exchanges: 3 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 2610 2536 0 * Exported from MasterCook * Beignets (New Orleans-Style Square Donuts) Recipe By Serving Size Categories : : 24 Preparation Time :0:00 : Appetizers/ Snacks Desserts

Deep Fryer National Presto Industries

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

Measure Ingredient -- Preparation Method ------------ -------------------------------1-pound package Hot Roll Mix cup sugar teaspoon vanilla Confectioners' sugar -- sifted

Prepare roll mix according to package directions, adding 1/4 cup sugar to flour mixture and vanilla to hot water. When kneading is completed, proceed as follows: Coat a bowl with shortening or oil; roll ball of dough in bowl to coat with oil. Cover with waxed paper and a towel. Refrigerate for several hours or overnight. Remove dough from refrigerator; punch down and cut in half. On a lightly floured surface, roll each half to make a 9

� 12-inch rectangle. Cut each into 12 (3-inch) squares. Cover with a towel and let rise for 30 minutes. Deep fry beignets, two at a time. Fry 1-1/2 minutes; turn and fry 1-1/2 minutes or until golden brown. Sprinkle generously with confectioners' sugar. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" Yield: "2 dozen" - - - - - - - - - - - - - - - - - - Per serving: 86 Calories (kcal); 2g Total Fat; (19% calories from fat); 2g Protein; 15g Carbohydrate; 0mg Cholesterol; 123mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Just like they serve at Cafe du Monde, only easier! Convenient hot roll mix is the secret. Don't forget to serve with steaming mugs of strong coffee. Nutr. Assoc. : 0 0 0 2788 * Exported from MasterCook * Black Bean Soup with Rice Recipe By Serving Size Categories Amount -------1 1 1 1 1 1 4 1 1/2 1/2 4 4 4 1/2 1/2 1/2 : : 8 Preparation Time :0:00 : Food Processor The Rice Council

Soups/ Stews/ Chowders

Measure Ingredient -- Preparation Method ------------ -------------------------------pound dry black beans -- sorted and rinsed 14 1/2 ounce can whole tomatoes -- undrained cup sliced celery cup chopped onion cup chopped green pepper smoked ham hock or ham bone cloves garlic -- minced bay leaf teaspoon ground red pepper teaspoon thyme leaves cups low-sodium chicken broth cups water Salt and ground black pepper -- to taste cups hot cooked rice cup shredded Cheddar cheese (2 ounces) cup sour cream cup picante sauce

Cover beans with water; soak overnight. Drain beans and place in a large saucepan or Dutch oven. Add tomatoes with juice, celery, onion, green pepper, ham hock, garlic, bay leaf, red

pepper, thyme, chicken broth and water; bring to a boil. Reduce heat and simmer, partially covered, 4 to 5 hours or until beans are tender; stir occasionally. Add more water if necessary during simmering. Remove and discard bay leaf. Remove ham hock and cut meat off bone; return meat to beans. Pur�e half of soup in blender or food processor; return to pan. Season soup with salt and black pepper. Serve soup with rice, cheese, sour cream and picante sauce. Source: "The Rice Council" S(Internet address): "http://www.usarice.com/domestic/recipes/" - - - - - - - - - - - - - - - - - - Per serving: 495 Calories (kcal); 13g Total Fat; (22% calories from fat); 30g Protein; 70g Carbohydrate; 44mg Cholesterol; 306mg Sodium Food Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 156 2470 0 0 20088 5001 0 0 0 1492 0 0 4826 0 4922 0 0 * Exported from MasterCook * Black Pepper-Onion Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories Amount -------1 1 1 3 3 1 1 1/2 3/4 1/4 2 : : 16 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------water butter or margarine salt bread flour nonfat dry milk powder sugar dried minced onions black pepper -- medium grind garlic powder Fleischmann's� Bread Machine Yeast

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use Medium crust color. Delay cycle can be used. Remove baked bread 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: 107 Calories (kcal); 1g Total Fat; (10% calories from fat); 4g Protein; 20g Carbohydrate; 2mg Cholesterol; 146mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Make 1 1/2-Pound Recipe with bread machines that use 3 cups flour or if machine pan holds more than 10 cups of water. Make 1-Pound Recipe with bread machines that use 2 cups flour or if machine pan holds 10 cups or less of water. Nutr. Assoc. : 0 0 0 2339 0 0 3132 0 0 5626 * Exported from MasterCook * Black Pepper-Onion Bread (1-Pound Recipe) Recipe By Serving Size Categories Amount -------2/3 1 3/4 2 2 2 1 1/2 1/8 1 1/2 : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------water butter or margarine salt bread flour nonfat dry milk powder sugar dried minced onions black pepper -- medium grind garlic powder Fleischmann's� Bread Machine Yeast

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use Medium crust color. Delay cycle can be used. Remove baked bread 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: 98 Calories (kcal); 1g Total Fat; (12% calories from fat); 3g Protein; 18g Carbohydrate; 3mg Cholesterol; 148mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Make 1 1/2-Pound Recipe with bread machines that use 3 cups flour or if machine pan holds more than 10 cups of water. Make 1-Pound Recipe with bread machines that use 2 cups flour or if machine pan holds 10 cups or less of water. Nutr. Assoc. : 0 0 0 2339 0 0 3132 0 0 5626 * Exported from MasterCook * Blueberry Peach Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breakfast/ Brunch Sweet Breads and Coffee Cakes

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

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

Ingredient -- Preparation Method -------------------------------water (70 to 80�F) nonfat peach yogurt egg whites salt bread flour sugar dried blueberries or dried cranberries cut-up dried peaches Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding yogurt with water and dried fruits with flour. Process on basic/white bread cycle; use light or medium/normal crust color setting. Remove bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 115 Calories (kcal); trace Total Fat; (3% calories from fat); 4g Protein; 23g Carbohydrate; trace Cholesterol; 145mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water.

Nutr. Assoc. : 1582 1670 0 0 0 0 26507 1067 5626 * Exported from MasterCook * Blueberry Peach Bread (1-Pound Recipe) Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breakfast/ Brunch Sweet Breads and Coffee Cakes

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

Measure -----------cup cup large teaspoon cups tablespoon cup cup teaspoons

Ingredient -- Preparation Method -------------------------------water (70 to 80�F) nonfat peach yogurt egg whites salt bread flour sugar dried blueberries or dried cranberries cut-up dried peaches Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding yogurt with water and dried fruits with flour. Process on basic/white bread cycle; use light or medium/normal crust color setting. Remove bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 105 Calories (kcal); trace Total Fat; (3% calories from fat); 4g Protein; 21g Carbohydrate; trace Cholesterol; 147mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 1582 1670 0 0 0 0 26507 3137 5626 * Exported from MasterCook * Blueberry-Lemon Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Bread Machine Recipes

Breakfast/ Brunch

Fleischmann's Yeast Amount -------3/4 1 1 1 3 1/2 1 2 2 Measure -----------cup large tablespoon teaspoon cups cup tablespoon teaspoons teaspoons

Sweet Breads and Coffee Cakes

Ingredient -- Preparation Method -------------------------------plus 2 tablespoons milk egg butter or margarine salt bread flour dried blueberries sugar finely shredded lemon peel Fleischmann's� Bread Machine Yeast

Add ingredients to bread machine pan in the order suggested by manufacturer, adding dried blueberries with flour. (If dough is too dry or stiff or too soft or slack, adjust dough consistency - see Adjusting Dough Consistency tip.) Recommended cycle: Basic/white bread cycle; light or medium/normal color setting. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 132 Calories (kcal); 1g Total Fat; (10% calories from fat); 4g Protein; 25g Carbohydrate; 14mg Cholesterol; 151mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Use the 1-pound recipe if your machine pan holds 10 cups or less of water. Checking Dough Consistency: Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade. If dough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency. If dough is too soft or sticky, add additional bread flour, 1 teaspoon at a time. Nutr. Assoc. : 4938 0 0 0 0 0 0 800 5626 * Exported from MasterCook * Blueberry-Lemon Bread (1-Pound Recipe) Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breakfast/ Brunch Sweet Breads and Coffee Cakes

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

Measure -----------cup large tablespoon teaspoon cups cup teaspoons teaspoons teaspoons

Ingredient -- Preparation Method -------------------------------milk egg butter or margarine salt bread flour dried blueberries sugar finely shredded lemon peel Fleischmann's� Bread Machine Yeast

Add ingredients to bread machine pan in the order suggested by manufacturer, adding dried blueberries with flour. (If dough is too dry or stiff or too soft or slack, adjust dough consistency - see Adjusting Dough Consistency tip.) Recommended cycle: Basic/white bread cycle; light or medium/normal color setting. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 125 Calories (kcal); 2g Total Fat; (15% calories from fat); 4g Protein; 22g Carbohydrate; 20mg Cholesterol; 153mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Use the 1-pound recipe if your machine pan holds 10 cups or less of water. Checking Dough Consistency: Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade. If dough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency. If dough is too soft or sticky, add additional bread flour, 1 teaspoon at a time. Nutr. Assoc. : 0 0 0 0 0 0 0 800 5626 * Exported from MasterCook * Bow Knot Dinner Rolls Recipe By Serving Size Categories Amount -------: : 14 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

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

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

cup cup teaspoon cups tablespoons teaspoons

DOUGH very warm water (70 to 80�F) butter or margarine (1/2 stick) -- cut up egg salt bread flour sugar Fleischmann's� Bread Machine Yeast TOPPING egg Sesame or poppy seeds

To make dough: Measure dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. To shape: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Divide dough into 14 equal pieces; roll to 9-inch ropes. Tie into loose knots. Place knots 2 inches apart on greased large baking sheet; cover. Place large shallow pan on counter; half-fill with boiling water. Place baking sheet on pan; let knots rise 20 minutes. Lightly beat remaining egg; brush on knots. Sprinkle with sesame seed. Bake at 400�F for 12 to 15 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: "14 Rolls" - - - - - - - - - - - - - - - - - - Per serving: 156 Calories (kcal); 4g Total Fat; (25% calories from fat); 5g Protein; 24g Carbohydrate; 27mg Cholesterol; 200mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Dough can be prepared in 1 1/2 and 2-pound bread machines. To make whole wheat rolls, replace 1/2 cup bread flour with whole wheat flour. Nutr. Assoc. : 0 3728 4098 0 0 0 0 5626 0 0 0 1357 * Exported from MasterCook * Bread and Butter Pudding Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Desserts Pressure Cooker

National Presto Industries Pudding

Amount -------2 5 2 1 2 4

Measure -----------tablespoons slices

1/3 1/2

cup teaspoon cups cups

Ingredient -- Preparation Method -------------------------------butter -- softened French bread -- 1/2-inch thick Ground nutmeg eggs egg yolk sugar vanilla milk -- heated water Raspberry Sauce -- see recipe OR Chocolate Sauce -- see recipe

Butter one side of bread slices. Sprinkle lightly with nutmeg. Cut into quarters. Arrange in 1-quart buttered casserole that fits loosely in a 6-quart pressure cooker. Beat eggs, egg yolk, sugar, and vanilla. Slowly add milk to egg mixture. Pour over bread. Cover casserole securely with aluminum foil. Place cooking rack and 4 cups water in 6-quart pressure cooker. Place casserole on rack. Close cover securely. Do not place pressure regulator on vent pipe. Heat until steam flows gently through vent pipe. COOK 5 MINUTES. Place pressure regulator on vent pipe. COOK 10 MINUTES, at 15 pounds pressure. Cool cooker at once. Serve warm, or at room temperature with Raspberry Sauce or Chocolate Sauce. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" Yield: "1 pudding" - - - - - - - - - - - - - - - - - - Per serving: 1543 Calories (kcal); 49g Total Fat; (27% calories from fat); 34g Protein; 257g Carbohydrate; 95mg Cholesterol; 1845mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 9 1/2 Fat; 6 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Sauce Recipe By Serving Size Categories Amount -------1/2 1/4 : : 8 Preparation Time :0:00 : Desserts Sauces

National Presto Industries

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

Ingredient -- Preparation Method -------------------------------milk sugar

5 1 1 1

squares tablespoon teaspoon tablespoon

semisweet chocolate butter vanilla extract rum kirsch or any other liqueur (optional)

Combine milk and sugar in heavy-bottom saucepan. Cook, stirring constantly until sugar dissolves. Add small pieces of chocolate, stirring constantly for about 5 minutes, until sauce is smooth. Remove from heat and add butter, stir until melted, add vanilla extract. Liqueur may be added if desired. Serve warm over bread pudding. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 555 Calories (kcal); 34g Total Fat; (48% calories from fat); 5g Protein; 74g Carbohydrate; 6mg Cholesterol; 34mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 5 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 27043 0 * Exported from MasterCook * Raspberry Sauce Recipe By Serving Size Categories Amount -------1 1/2 1 : : 14 Preparation Time :0:00 : Desserts Sauces

National Presto Industries

Measure Ingredient -- Preparation Method ------------ -------------------------------10-ounce package frozen raspberries (thawed) cup red currant jelly tablespoon corn starch

Combine raspberries, jelly, and cornstarch in saucepan. Cook and stir until sauce boils and thickens. Strain sauce. Let cool. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" Yield: "1 3/4 cups" - - - - - - - - - - - - - - - - - - Per serving: 52 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; 1/2 Fruit; 0 Fat; 1/2

Other Carbohydrates Nutr. Assoc. : 1233 3023 439 * Exported from MasterCook * Brioche Loaf (1 1/2-Pound Recipe) Recipe By Serving Size Categories Amount -------3 1/2 1/3 3 3/4 3 2 1 1/2 : : 16 Preparation Time :0:00 : Bread Machine Recipes Sweet Breads and Coffee Cakes

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------eggs butter or margarine -- softened milk (70� to 80�F) water (70� to 80�F) salt bread flour sugar Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on sweet or basic/white bread cycle; use light or medium/normal crust color setting. Remove bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 166 Calories (kcal); 7g Total Fat; (39% calories from fat); 4g Protein; 21g Carbohydrate; 51mg Cholesterol; 172mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 0 0 4138 1582 0 0 0 5626 * Exported from MasterCook * Brioche Loaf (1-Pound Recipe) Recipe By Serving Size : : 12 Preparation Time :0:00

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

: Bread Machine Recipes Sweet Breads and Coffee Cakes Measure -----------large cup cup tablespoons teaspoon cups teaspoons teaspoon

Fleischmann's Yeast

Ingredient -- Preparation Method -------------------------------eggs butter or margarine -- softened milk (70� to 80�F) water (70� to 80�F) salt bread flour sugar Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on sweet or basic/white bread cycle; use light or medium/normal crust color setting. Remove bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 146 Calories (kcal); 6g Total Fat; (38% calories from fat); 4g Protein; 18g Carbohydrate; 45mg Cholesterol; 153mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 0 0 4938 1582 0 0 0 5626 * Exported from MasterCook * Broccoli-Shrimp Stuffed Potatoes Recipe By Serving Size Categories : : 2 Preparation Time :0:00 : Idaho Potato Commission Potatoes

Microwave Vegetables

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

Measure -----------large cup cup teaspoons teaspoon

Ingredient -- Preparation Method -------------------------------Idaho� Potatoes fresh broccoli florets green onion -- thinly sliced chicken broth low-sodium soy sauce rice wine vinegar

2 1/3 1 2

teaspoons cup 6-ounce can teaspoons

cornstarch fresh or frozen cooked shrimp OR shrimp -- drained diced pimiento (optional)

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 6 to 8 minutes, turning and rearranging once; let stand 2 minutes. With a fork, pierce the skin in the form of a cross. Press the ends of the potato toward the center, lifting and fluffing the meat of the potato. Combine broccoli and onion in a 9-inch microwave-safe pie plate; cover with microwaveable plastic wrap and microwave at HIGH 3 to 4 minutes, or until tender. Drain. Combine chicken broth, soy sauce, vinegar and cornstarch in a 4-cup glass measure; microwave, uncovered, at HIGH 2 to 3 minutes, or until slightly thickened. Pour sauce over broccoli; stir in cooked shrimp and pimiento. Spoon mixture over potatoes. Source: "The Idaho Potato Commission" S(Internet address): "http://www.famouspotatoes.org/" - - - - - - - - - - - - - - - - - - Per serving: 303 Calories (kcal); 2g Total Fat; (7% calories from fat); 27g Protein; 43g Carbohydrate; 147mg Cholesterol; 654mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5669 20012 0 0 0 0 0 2130706543 0 2468 4487 * Exported from MasterCook * Brown Rice with Veggies Recipe By Serving Size Categories Amount -------1 2 1 1/2 1/2 1/2 1/2 1 : : 4 Preparation Time :0:00 : Main Dishes Pressure Cooker

National Presto Industries

Measure Ingredient -- Preparation Method ------------ -------------------------------cup brown rice cups chicken broth 2-ounce package sliced blanched almonds cup diced carrots cup diced celery cup diced green pepper cup sliced green onion large tomato -- peeled, seeded, and chopped

1 1/2 1/4

cups cup

water chopped parsley

Combine brown rice and 2 cups chicken broth in a metal bowl which fits loosely in a 6-quart Presto pressure cooker. Stir in almonds and vegetables. Place 1 1/2 cups water, cooking rack, and bowl in cooker. Close cover securely. Place pressure regulator on vent pipe. Cook 10 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Let pressure drop of its own accord. Open cooker and allow rice to steam uncovered 5 minutes. Stir in parsley. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 300 Calories (kcal); 10g Total Fat; (28% calories from fat); 10g Protein; 45g Carbohydrate; 0mg Cholesterol; 413mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : For a meatless meal, after cooking, stir in 1/2 pound tofu cut into cubes. Pass hot sauce such as Tabasco. Nutr. Assoc. : 0 0 2035 20023 0 26067 20030 0 0 0 * Exported from MasterCook * Burnt Hazelnut Ice Cream Recipe By Serving Size Categories : : 2 Preparation Time :0:00 : Dundee Hazelnuts Ice Cream/ Frozen Yogurt

Ice Cream Maker The Oregon Hazelnut Industry

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

Measure -----------cup cup cup Pinch cup cup

Ingredient -- Preparation Method -------------------------------homogenized milk whipping cream light brown sugar -- packed salt egg yolks hazelnut liqueur roasted Oregon hazelnuts

Combine milk, cream, sugar and salt in deep saucepan. Bring to boil, stirring occasionally. Beat egg yolks in large bowl, and whisk in hot cream mixture slowly in a steady stream. Strain mixture into a clean bowl. Stir in liqueur. Cool to room temperature. Cover and chill overnight. Freeze in ice cream maker according to manufacturer's instructions, adding hazelnuts just before ice cream is done. 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: 1363 Calories (kcal); 105g Total Fat; (69% calories from fat); 22g Protein; 82g Carbohydrate; 711mg Cholesterol; 146mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 19 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 4138 0 0 0 3232 2044 3677 * Exported from MasterCook * Buttermilk Potato Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories Amount -------1 1/2 1 2 1 3 1 1 1/2 : : 16 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------plus 2 tablespoons buttermilk instant potato flakes or buds egg butter or margarine -- cut up salt bread flour dried thyme leaves Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding potato flakes with liquid ingredients. Process on basic/white bread cycle; use medium/normal crust color setting. Do not use delayed-bake feature. Remove bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 122 Calories (kcal); 2g Total Fat; (17% calories from fat); 4g Protein; 21g Carbohydrate; 16mg Cholesterol; 170mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less

of water. Use the 2-pound recipe if the pan holds 13 cups or more. Nutr. Assoc. : 228 4603 3218 0 0 0 3159 5626 * Exported from MasterCook * Buttermilk Potato Bread (1-Pound Recipe) Recipe By Serving Size Categories Amount -------2/3 1/3 1 1 3/4 2 1/2 1 : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------buttermilk instant potato flakes or buds egg butter or margarine -- cut up salt bread flour dried thyme leaves Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding potato flakes with liquid ingredients. Process on basic/white bread cycle; use medium/normal crust color setting. Do not use delayed-bake feature. Remove bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 108 Calories (kcal); 2g Total Fat; (15% calories from fat); 4g Protein; 19g Carbohydrate; 19mg Cholesterol; 164mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Use the 2-pound recipe if the pan holds 13 cups or more. Nutr. Assoc. : 0 4603 3218 0 0 0 3159 5626 * Exported from MasterCook * Buttermilk Potato Bread (2-Pound Recipe) Recipe By Serving Size Categories : : 20 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

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

Ingredient -- Preparation Method -------------------------------buttermilk instant potato flakes or buds eggs butter or margarine -- cut up salt bread flour dried thyme leaves Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding potato flakes with liquid ingredients. Process on basic/white bread cycle; use medium/normal crust color setting. Do not use delayed-bake feature. Remove bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 130 Calories (kcal); 2g Total Fat; (15% calories from fat); 5g Protein; 22g Carbohydrate; 22mg Cholesterol; 197mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Use the 2-pound recipe if the pan holds 13 cups or more. Nutr. Assoc. : 0 4603 0 0 0 0 3159 5626 * Exported from MasterCook * Buttery Hazelnut Tea Cookies Recipe By Serving Size Categories : : 18 Preparation Time :0:00 : Cookies/ Brownies/ Bars Food Processor The Oregon Hazelnut Industry

Dundee Hazelnuts Mixer

Amount -------16 1/4 1 2 1/2 1 1/2

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

Ingredient -- Preparation Method -------------------------------butter (1 cup) -- at room temperature sugar egg yolk all-purpose flour allspice egg white -- lightly beaten roasted and chopped Oregon hazelnuts

Electric Mixer: Cream the butter and sugar together. Add the egg yolk, flour and allspice, and blend until well mixed. Pat the dough into a 10-1/2 � 10-1/2" square on an ungreased cookie sheet. Brush with egg white and sprinkle with the roasted hazelnuts. Bake in a 275� oven for 1 hour, 20 minutes, or until the cookies are a light golden brown. Cut into approximately 1 1/2" squares while still warm. Food Processor: Process the butter, sugar and egg yolk for 15 seconds. Stir the flour and allspice together and add the dry ingredients to the workbowl. Pulse until the ingredients adhere. Pat the dough, prep and bake as instructed above. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" Yield: "1 1/2 dozen" - - - - - - - - - - - - - - - - - - Per serving: 181 Calories (kcal); 13g Total Fat; (64% calories from fat); 2g Protein; 14g Carbohydrate; 39mg Cholesterol; 108mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 222 0 0 0 0 0 3677 * Exported from MasterCook * Caesar Vegetable Dip Recipe By Serving Size Categories : : 40 Preparation Time :0:00 : Appetizers/ Snacks Food Processor

Dips/Salsas Nat. Pork Producers Council

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

Measure -----------cups 2-ounce cans cup cup cup teaspoon tablespoons

Ingredient -- Preparation Method -------------------------------mayonnaise -- reduced-fat, if desired anchovies -- undrained Dijon-style mustard fresh lemon juice minced green onion -- white part only ground white pepper capers -- drained Vegetable Dippers*

In a blender or food processor, blend together first six ingredients. Turn into serving dish, stir in capers and cover and refrigerate until serving. If desired, top with additional drained capers before serving with Vegetable Dippers. One tablespoon equals one serving. Source:

"National Pork Producers Council" S(Internet address): "http://www.nppc.org" Yield: "2 1/2 cups" - - - - - - - - - - - - - - - - - - Per serving: 87 Calories (kcal); 10g Total Fat; (94% calories from fat); 1g Protein; trace Carbohydrate; 6mg Cholesterol; 189mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : *Vegetable Dippers: Fresh snow peas or sugar snap peas, baby carrots, fresh radishes, cucumber slices, green onions, jicama sticks, cherry tomatoes, broccoli florets. Nutr. Assoc. : 0 0 0 0 0 0 0 2130706543 * Exported from MasterCook * Cajun-Style Pork & Pecans Recipe By Serving Size Categories : : 4 Preparation Time :0:35 : Main Dishes Pork

Microwave Swift & Company

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

Measure -----------pound cup tablespoons tablespoon teaspoon teaspoon teaspoon teaspoon tablespoon cup cup cloves medium medium cup cups

Ingredient -- Preparation Method -------------------------------boneless pork loin chicken broth tomato paste cornstarch dried thyme -- crushed ground red pepper black pepper salt vegetable oil sliced celery chopped onion garlic -- minced green pepper -- cut into 3/4" squares tomatoes -- peeled, seeded and chopped toasted pecan halves hot cooked rice

Partially freeze pork loin. Thinly slice into bite-sized strips. Set aside. Combine broth, tomato paste, cornstarch, thyme, red pepper, black pepper and salt; set aside. Preheat a 10-inch browning dish on HIGH (100% power) for 5 minutes. Add oil; swirling to coat dish. Add pork strips. Quickly stir to spread evenly. Cover and microwave on HIGH (100% power) for 4-5 minutes, stirring twice, until no pink remains. Remove meat from dish. Add celery, onion and garlic to dish. Cover and microwave on HIGH (100% power) for 3-4 minutes or until tender. Stir in green pepper, chopped tomato and broth mixture.

Cover and microwave on HIGH for 7-9 minutes or until slightly thickened and bubbly. Stir in pork and pecans. Microwave, uncovered on HIGH for about 2 minutes or until heated through. Serve with rice. Cuisine: "Cajun" Source: "Swift & Company" - - - - - - - - - - - - - - - - - - Per serving: 475 Calories (kcal); 22g Total Fat; (41% calories from fat); 22g Protein; 49g Carbohydrate; 36mg Cholesterol; 387mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4575 0 0 0 0 0 0 0 0 0 0 0 0 0 4431 0 * Exported from MasterCook * California Fruit Salad Recipe By Serving Size Categories : : 3 Preparation Time :0:00 : Fruit Salads

National Presto Industries Saladshooter

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

Measure -----------small medium small cup teaspoon teaspoon cup tablespoons cup tablespoons

Ingredient -- Preparation Method -------------------------------cantaloupe honeydew melon coconut DRESSING sugar dry mustard salt vinegar onion juice salad oil poppy seeds

1 1

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

Pare melons and cut into pieces to fit in Salad Shooter food chamber. Using slicing cone, slice melons into mixing bowl. Remove coconut from shell.* Cut away brown inner skin, if preferred. Cut coconut to fit in food chamber. Slice into bowl with melon. Combine sugar, mustard, salt, vinegar, and onion juice in blender. With blender running, slowly add oil until mixed. Stir in poppy seeds. Pour dressing over sliced fruit. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" Yield: "3 Cups"

- - - - - - - - - - - - - - - - - - Per serving: 1169 Calories (kcal); 97g Total Fat; (72% calories from fat); 4g Protein; 80g Carbohydrate; 0mg Cholesterol; 744mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 19 1/2 Fat; 3 1/2 Other Carbohydrates NOTES : * Puncture two soft eyes on coconut and drain liquid. Bake coconut in 350� oven for 30 minutes. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Candy Cane Rolls Recipe By Serving Size Categories : : 24 Preparation Time :0:00 : Appetizers/ Snacks Fleischmann's Yeast Sweet Breads and Coffee Cakes

Bread Machine Recipes Holiday

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

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

1/2 1/3

Ingredient -- Preparation Method -------------------------------DOUGH bread flour sugar Fleischmann's� Bread Machine Yeast salt water (70 to 80�F) sour cream butter or margarine -- cut up egg FILLING chopped walnuts sugar chopped candied cherries -- optional butter or margarine -- melted freshly grated lemon peel ICING sifted powdered sugar milk (1 to 2 tablespoons) pure vanilla extract

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

Dough can be prepared in all-size bread machines. To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. To make filling: In small bowl, combine filling ingredients; set aside. To shape and fill: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Divide dough in half; roll one half to 14 � 12-inch rectangle. Spread half of filling evenly over half of rectangle, covering 12 � 7

inches of dough. Fold dough in half to enclose filling; pinch edges to seal. Cut crosswise into 12 strips. Repeat with remaining dough. Holding ends of each strip, twist in opposite directions 5 to 6 times. Place on 2 greased large baking sheets, curving one end of each strip to form cane; cover. Place 2 large shallow pans on counter; half-fill with boiling water. Place baking sheets on pans; let dough rise 15 minutes. Bake at 375�F for 12 to 15 minutes or until done. Remove from pans; cool on wire racks. To make icing: In small bowl, combine icing ingredients; stir until smooth. Drizzle on rolls. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "24 Rolls" - - - - - - - - - - - - - - - - - - Per serving: 150 Calories (kcal); 6g Total Fat; (32% calories from fat); 3g Protein; 22g Carbohydrate; 13mg Cholesterol; 126mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 5626 0 1582 0 0 0 0 0 0 0 2428 4098 20084 0 0 0 4138 5403 * Exported from MasterCook * Cantonese-Style Alaska Cod Recipe By Serving Size Categories Amount -------1 1 2 1 1 2 2 1 1 1/2 : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Microwave

Fish/ Seafood

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

Ingredient -- Preparation Method -------------------------------Alaska cod fillets -- thawed if necessary butter or margarine lemon juice Salt and pepper packed brown sugar cornstarch water cider vinegar soy sauce celery -- sliced diagonally pineapple chunks -- drained

Microwave Directions: Cut cod into serving sized pieces; place in microwave proof dish. Dot with butter; sprinkle with lemon juice. Season with salt and pepper. Cover with wax paper; microwave at medium 3 minutes.

Rotate dish 1/4 turn; microwave at medium 2 to 4 minutes longer or until cod flakes easily when tested with a fork. Keep cod covered while preparing sauce. Combine sugar and cornstarch in 4 cup glass measure; add water, vinegar and soy sauce. Microwave at high 1 minute or until thickened. Stir once during cooking. Stir in celery and pineapple. Microwave at high 1 minute. Serve over cod. Oven Directions: Cut cod into serving-sized pieces; place in shallow baking dish. Dot with butter; sprinkle with lemon juice. Season with salt and pepper. Bake at 450�F 8 to 10 minutes or until cod flakes easily when tested with a fork. Keep warm while making sauce. Combine brown sugar, cornstarch, water, vinegar and soy sauce in saucepan. Cook and stir 1 minute or until thickened. Add celery and pineapple; cook 2 minutes longer. Serve over cod. Cuisine: "Asian" Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 153 Calories (kcal); 4g Total Fat; (22% calories from fat); 21g Protein; 9g Carbohydrate; 57mg Cholesterol; 376mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 2748 0 0 0 0 0 0 0 0 0 4494 * Exported from MasterCook * Caramelized Vegetable Pizza Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Appetizers/ Snacks Fleischmann's Yeast Vegetarian

Bread Machine Recipes Pizza

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

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

1/2

Ingredient -- Preparation Method -------------------------------TOPPING olive oil balsamic vinegar finely chopped garlic dried rosemary leaves -- crushed salt yellow onions -- cut into 1/2-inch wedges red bell pepper -- cut into 1/4-inch strips OR plum tomatoes -- cut into quarters shredded Provolone cheese CRUST

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

cup tablespoon teaspoon cups teaspoons teaspoon

water (70� to 80�F) olive oil salt all-purpose flour Fleischmann's� Bread Machine Yeast medium-grind black pepper vinegar, garlic, rosemary and coat. Arrange in single layer at 425�F on bottom rack for stirring occasionally. Set

To make topping: salt; add onions on foil-lined 15 20 to 25 minutes aside.

In large bowl, combine oil, and bell pepper, tossing to � 10-inch baking pan; roast or until onions are tender,

To make crust: Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. To make pizza: When cycle is complete, remove dough to floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll or press dough to fit bottom and 1/2 inch up sides of greased 13 � 9-inch pan; top evenly with caramelized vegetables. Sprinkle with cheese. Bake at 425(F on bottom rack for 20 to 25 minutes or until cheese is melted and crust is golden brown. Cut into 12 appetizer-size portions; serve warm. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 (13 � 9-inch) pizza" - - - - - - - - - - - - - - - - - - Per serving: 147 Calories (kcal); 5g Total Fat; (27% calories from fat); 5g Protein; 22g Carbohydrate; 5mg Cholesterol; 288mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Dough can be prepared in all-size bread machines. Nutr. Assoc. : 0 0 0 26351 3152 0 0 0 0 2130706543 1198 0 0 1582 0 0 0 5626 20007 * Exported from MasterCook * Cardamom Funnel Cakes Recipe By Serving Size Categories Amount -------2 2 1 1 1/4 : : 6 Preparation Time :0:00 : Deep Fryer Sweet Breads and Coffee Cakes

National Presto Industries

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

Ingredient -- Preparation Method -------------------------------all-purpose flour sugar baking powder ground cardamon salt

2 1

cup

eggs -- lightly beaten milk (1 to 1-1/4 cups)

Combine flour, sugar, baking powder, cardamon, and salt in a mixing bowl. Combine beaten eggs and 1 cup milk; pour into flour mixture and stir until smooth. If batter is too heavy, add additional milk. Batter should pour in a heavy stream. Pour about 1/3 cup of batter into funnel. (Hold finger over end as funnel is filled.) Hold funnel over preheated oil in deep fryer; release finger and let batter pour into fryer in a circular pattern. Fry 1-1/2 minutes; turn and fry another 1-1/2 minutes. Fry one cake at a time. Continue until all batter is used. Serve warm with powdered sugar or syrup. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" Yield: "6 slices" - - - - - - - - - - - - - - - - - - Per serving: 216 Calories (kcal); 3g Total Fat; (13% calories from fat); 8g Protein; 38g Carbohydrate; 68mg Cholesterol; 209mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : Batter may be poured slowly into hot oil from a two-cup glass measure. You really don't need a funnel to make these look just like the ones you remember. Just pour the batter slowly into the hot oil from a two-cup glass measure. Nutr. Assoc. : 0 0 0 253 0 0 4138 * Exported from MasterCook * Carrot-Poppy Seed Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories Amount -------3/4 1 1 1 2 1 1 2 1 1/2 : : 16 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------milk finely shredded carrots butter or margarine salt whole wheat flour bread flour packed brown sugar Fleischmann's� Bread Machine Yeast poppy seed

Measure carefully, placing all ingredients in bread machine pan in the order recommended by manufacturer, adding carrots with milk.

Select Basic/White cycle. Use Medium crust color. Adjust dough consistency, if needed, according to the Note. Remove baked bread 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: 105 Calories (kcal); 2g Total Fat; (13% calories from fat); 4g Protein; 19g Carbohydrate; 3mg Cholesterol; 150mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Make 1 1/2-Pound Recipe with bread machines that use 3 cups flour, or make 1-Pound Recipe with bread machines that use 2 cups flour. Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade. If dough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency. If dough is too soft or sticky, add additional bread flour, 1 teaspoon at a time. Nutr. Assoc. : 0 4921 0 0 0 2339 0 5626 1156 * Exported from MasterCook * Carrot-Poppy Seed Bread (1-Pound Recipe) Recipe By Serving Size Categories Amount -------1/2 2/3 1 3/4 1 1/3 2/3 2 1 1/2 1 : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------milk finely shredded carrots butter or margarine salt whole wheat flour bread flour packed brown sugar Fleischmann's� Bread Machine Yeast poppy seed

Measure carefully, placing all ingredients in bread machine pan in the order recommended by manufacturer, adding carrots with milk. Select Basic/White cycle. Use Medium crust color. Adjust dough consistency, if needed, according to the Note. Remove baked bread 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: 96 Calories (kcal); 2g Total Fat; (16% calories from fat); 3g Protein; 17g Carbohydrate; 4mg Cholesterol; 152mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Make 1 1/2-Pound Recipe with bread machines that use 3 cups flour, or make 1-Pound Recipe with bread machines that use 2 cups flour. Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade. If dough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency. If dough is too soft or sticky, add additional bread flour, 1 teaspoon at a time. Nutr. Assoc. : 0 4921 0 0 0 2339 0 5626 1156 * Exported from MasterCook * Challah (1 1/2-Pound Recipe) Recipe By Serving Size Categories Amount -------1/4 3 3 1 1 2 3/4 1 1/2 : : 16 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------water eggs margarine sugar salt bread flour Fleischmann's� Rapid Rise Yeast

Select loaf size recommended by the manufacturer of your machine. Measure all ingredients into bread machine pan in the order that the bread machine manufacturer suggests. Select light bake setting. Process in basic or rapid bake cycle. Remove baked bread 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: 120 Calories (kcal); 3g Total Fat; (25% calories from fat); 4g Protein; 18g Carbohydrate; 35mg Cholesterol; 169mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 0 0 0 0 0 0 5626 * Exported from MasterCook * Challah (Regular Loaf) Recipe By Serving Size Categories Amount -------3 2 2 2 3/4 2 1 : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------water eggs margarine sugar salt bread flour Fleischmann's� Rapid Rise Yeast

Select loaf size recommended by the manufacturer of your machine. Measure all ingredients into bread machine pan in the order that the bread machine manufacturer suggests. Select light bake setting. Process in basic or rapid bake cycle. Remove baked bread 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: 114 Calories (kcal); 3g Total Fat; (24% calories from fat); 4g Protein; 17g Carbohydrate; 31mg Cholesterol; 165mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 0 0 0 0 0 2339 5626 * Exported from MasterCook * Cheddar Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Appetizers/ Snacks Breads

Bread Machine Recipes Fleischmann's Yeast

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

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) egg salt bread flour shredded sharp Cheddar cheese nonfat dry milk sugar Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding cheese with flour. Process on basic/white bread cycle; use medium/normal crust color setting. Do not use delayed-bake feature. Remove bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 136 Calories (kcal); 3g Total Fat; (20% calories from fat); 6g Protein; 21g Carbohydrate; 19mg Cholesterol; 187mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Use the 2-pound recipe if the pan holds 13 cups or more. Nutr. Assoc. : 1582 0 0 0 0 0 0 5626 * Exported from MasterCook * Cheddar Bread (1-Pound Recipe)

Recipe By Serving Size Categories

: : 12 Preparation Time :0:00 : Appetizers/ Snacks Breads

Bread Machine Recipes Fleischmann's Yeast

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

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) egg salt bread flour shredded sharp Cheddar cheese nonfat dry milk sugar Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding cheese with flour. Process on basic/white bread cycle; use medium/normal crust color setting. Do not use delayed-bake feature. Remove bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 123 Calories (kcal); 3g Total Fat; (21% calories from fat); 5g Protein; 19g Carbohydrate; 22mg Cholesterol; 182mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Use the 2-pound recipe if the pan holds 13 cups or more. To measure liquid, pour into transparent liquid-ingredient measuring cup; read measurement at eye level. To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife. Nutr. Assoc. : 1582 3218 0 0 0 0 0 5626 * Exported from MasterCook * Cheddar Bread (2-Pound Recipe) Recipe By Serving Size Categories : : 20 Preparation Time :0:00 : Appetizers/ Snacks

Bread Machine Recipes

Breads Amount -------1 2 1 1/2 4 1 1/3 3 3 1 Measure -----------cup large teaspoons cups cups tablespoons tablespoons teaspoon

Fleischmann's Yeast Ingredient -- Preparation Method -------------------------------water (70� to 80�F) eggs salt bread flour shredded sharp Cheddar cheese nonfat dry milk sugar Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding cheese with flour. Process on basic/white bread cycle; use medium/normal crust color setting. Do not use delayed-bake feature. Remove bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 148 Calories (kcal); 3g Total Fat; (21% calories from fat); 6g Protein; 23g Carbohydrate; 27mg Cholesterol; 219mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Use the 2-pound recipe if the pan holds 13 cups or more. Nutr. Assoc. : 1582 3218 0 0 0 0 0 5626 * Exported from MasterCook * Chef's Prime with Horseradish Sauce Recipe By Serving Size Categories : : 6 Preparation Time :1:00 : Main Dishes Pork

Microwave Swift & Company

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

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

Ingredient -- Preparation Method -------------------------------boneless pork rib-end roast dry white wine olive oil prepared horseradish Dijon-style mustard

1 3 1

tablespoon 1/2 teaspoon tablespoon

honey garlic cloves -- crushed onion powder parsley -- minced

Stir together the wine, oil, horseradish, mustard, honey, garlic, onion powder and pepper. Place roast in a plastic bag; add marinade mixture. Place in bowl and refrigerate 12-24 hours, turning occasionally. Remove meat from plastic bag; reserve marinade. Place meat in a 10�10" 2 1/2 quart microwave safe casserole with lid or an oven cooking bag in a 11�17 inch baking dish. Cover dish or tie bag loosely. Microwave on MEDIUM (50% power) for 15 minutes. Turn meat over and rotate dish. Microwave on MEDIUM LOW (30% power) for 20-24 minutes or until meat thermometer registers 150-155� internal temperature, giving dish a half turn once during cooking. Remove from oven. Drain juices into a 2 cup measure. In the 2 cup measure, add reserved marinade to the meat juices to make 1 cup total. Stir together the cornstarch and 1 tablespoon water. Add cornstarch mixture and parsley to marinade mixture. Microwave on HIGH for 2-2 1/2 minutes or until thickened and bubbly, stirring 2-3 times. Slice meat to serve, serve with sauce. Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 270 Calories (kcal); 19g Total Fat; (68% calories from fat); 16g Protein; 4g Carbohydrate; 35mg Cholesterol; 90mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 9120 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chef's Prime with Horseradish-Mustard Sauce Recipe By Serving Size Categories : : 8 Preparation Time :0:20 : Main Dishes Nat. Pork Producers Council

Microwave Pork

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

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

Ingredient -- Preparation Method -------------------------------boneless pork rib-end roast dry white wine olive oil prepared horseradish Dijon-style mustard honey garlic cloves -- crushed onion powder ground black pepper

1 1

tablespoon tablespoon

cornstarch parsley -- minced

Stir together the wine, oil, horseradish, mustard, honey, garlic, onion powder and pepper. Place roast in a plastic bag; add marinade mixture. Place in bowl and refrigerate 12-24 hours. Turn occasionally. Remove meat from plastic bag; reserve marinade. Place meat in a 10 � 10-inch 2 1/2-quart microwave-safe casserole with lid OR an oven cooking bag in an 11 � 7-inch baking dish. Cover or tie loosely. Micro-cook on MEDIUM (50% power) for 15 minutes. Turn meat over and rotate dish. Micro-cook on MEDIUM-LOW (30% power) for 20-24 minutes or until meat registers 150-155 degrees internal temperature, giving dish a half turn once during cooking. Remove from oven. Drain juices into a 2-cup measure. Cover meat with foil and let stand 10 minutes while preparing sauce. In the 2-cup measure add reserved marinade to the meat juices to make 1 cup total. Stir together the cornstarch and 1 tablespoon water. Add cornstarch mixture and parsley to marinade mixture. Micro-cook on HIGH (100% power) for 2-2 1/2 minutes or until thickened and bubbly, stirring 2-3 times. Slice meat to serve. Serve with sauce. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 225 Calories (kcal); 14g Total Fat; (59% calories from fat); 17g Protein; 4g Carbohydrate; 56mg Cholesterol; 87mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4580 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cherry Almond Clusters Recipe By Serving Size Categories : : 24 Preparation Time :0:00 : Candy Holiday

Cherry Marketing Institute Microwave

Amount -------1 1 1

Measure Ingredient -- Preparation Method ------------ -------------------------------8-ounce package semisweet baking chocolate cup slivered almonds -- toasted cup dried tart cherries

Put chocolate in a microwave-safe bowl. Microwave on HIGH (100%) power 2 minutes, stirring halfway through the heating time. Stir until chocolate

is completely melted. Add almonds and dried cherries; mix until completely coated with chocolate. Drop by teaspoons onto waxed paper. Refrigerate until firm. To toast almonds: Spread almonds on an ungreased baking sheet. Bake in a preheated 350� oven 5 to 7 minutes, stirring occasionally. Description: "A sweet treat for any holiday gathering." Source: "Cherry Marketing Institute" S(Internet address): "http://www.cherrymkt.org/index.html" Yield: "2 Dozen" - - - - - - - - - - - - - - - - - - Per serving: 100 Calories (kcal); 6g Total Fat; (49% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 1353 0 26525 * Exported from MasterCook * Cherry Tiramisu Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Blender Desserts

Cherry Marketing Institute Food Processor

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

Measure -----------cup cup cup cup cups 21-ounce can

Ingredient -- Preparation Method -------------------------------Ricotta cheese confectioners' sugar sour cream coffee liqueur shortbread cookie crumbs (about 30 2-inch cookies) cherry filling and topping Grated chocolate for garnish (optional) Fresh mint leaves for garnish (optional)

Combine Ricotta cheese, confectioners' sugar, sour cream and coffee liqueur in a large mixing bowl; mix well. Set aside. In the container of an electric blender or food processor, process cookies, in small batches, until finely crushed. Remove 6 cherries from cherry filling; reserve for garnish. To assemble dessert, spoon 2 tablespoons Ricotta cheese mixture into each

of six (8-ounce) parfait glasses. Add 2 tablespoons cookie crumbs to each glass; top each with 2 tablespoons cherry filling. Repeat Ricotta, crumb and cherry layers. Finish each serving with an equal portion of the remaining Ricotta cheese mixture. Garnish with reserved cherries, grated chocolate and mint leaves, if desired. Let chill 2 to 3 hours before serving. Description: "Smooth and easy describe this variation of an Italian classic." Cuisine: "Italian" Source: "Cherry Marketing Institute" S(Internet address): "http://www.cherrymkt.org/index.html" - - - - - - - - - - - - - - - - - - Per serving: 616 Calories (kcal); 22g Total Fat; (32% calories from fat); 9g Protein; 93g Carbohydrate; 40mg Cholesterol; 319mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 5 1/2 Other Carbohydrates Nutr. Assoc. : 0 2788 0 0 1366 2555 0 0 * Exported from MasterCook * Chicago Steak Rollups Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Beef National Presto Industries

Main Dishes Pressure Cooker

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

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

Ingredient -- Preparation Method -------------------------------round steak -- cut 1/2-inch thick flour salt pepper fresh bread crumbs chopped onion finely chopped butternut squash (peeled) chopped green pepper chopped celery salt egg -- beaten margarine -- melted margarine water

Cut meat into 8 pieces and pound until 1/4 inch thick. Combine flour, 1 teaspoon salt, and pepper. Dredge seasoned flour into each piece of meat. Mix together bread crumbs, onion, squash, green pepper, celery, 1 teaspoon

salt, egg, and 2 tablespoons melted margarine. Spread squash mixture evenly over each piece of meat, roll and fasten with a toothpick. Brown meat rolls on all sides in 1/4 cup margarine in a 4- or 6-quart Presto pressure cooker. Remove rolls from pan. Place 1 cup water and cooking rack in pressure cooker. Put rolls on rack. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 15 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool cooker at once. Remove beef rolls to warm serving platter. Pan juices may be thickened for gravy. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" Yield: "8 rollups" - - - - - - - - - - - - - - - - - - Per serving: 454 Calories (kcal); 27g Total Fat; (53% calories from fat); 31g Protein; 22g Carbohydrate; 107mg Cholesterol; 748mg Sodium Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Beef emerged as a staple of the American diet when the wide, sweeping ranges of the West and the Great Plains became accessible by railroad in the 1800s. From the Midwestern stockyards, prime, corn-fed beef was transported coast to coast �to the delight of the American palate. This succulent beef dish typifies the creative ways U.S. cooks served the "world's best" beef. Nutr. Assoc. : 0 0 0 0 0 0 2406 20088 0 0 0 0 0 0 * Exported from MasterCook * Chicken Cacciatore Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Main Dishes Poultry

National Presto Industries Pressure Cooker

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

Measure -----------(3-pound) tablespoons teaspoon teaspoon tablespoons cup cups cloves tablespoons teaspoon teaspoon cup

Ingredient -- Preparation Method -------------------------------chicken -- cut up all-purpose flour salt pepper vegetable oil or olive oil diced salt pork sliced onions garlic -- minced minced parsley dry oregano OR chopped fresh oregano chopped carrots

1/2 1 1 1/2

cup 1-pound can cup 6-ounce can

chopped celery Italian tomatoes -- chopped Salt and pepper white wine tomato paste

Coat chicken in mixture of flour, salt, and pepper; set aside. Put oil in a 4- or 6-quart Presto pressure cooker. Saut� pork until crisp. Add onions and saut� until light brown; remove and set aside. Brown chicken a few pieces at a time; set aside. Pour off excess drippings; stir garlic, parsley, and oregano into remaining drippings. Return chicken and onion to pressure cooker. Add carrots, celery, tomatoes, salt, pepper, and white wine. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Place chicken on warm platter. Stir tomato paste into sauce in pressure cooker. Simmer until thickened. Pour over chicken. Makes 4 to 6 servings. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 360 Calories (kcal); 20g Total Fat; (50% calories from fat); 26g Protein; 16g Carbohydrate; 77mg Cholesterol; 933mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Cacciatore means "hunter" in Italian. And what could taste better after a day's hunt than fresh chicken prepared with Italy's native tomatoes, olive oil, onion, garlic, and wine. For starters, serve an antipasto salad, followed by Chicken Cacciatore with pasta and shredded Parmesan cheese. Round out the meal with garlic bread and spumoni. Nutr. Assoc. : 5829 0 0 0 1563 1327 20230 0 0 1016 0 2130706543 0 0 2470 0 0 0 * Exported from MasterCook * Chicken Paprikas Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Main Dishes Poultry

National Presto Industries Pressure Cooker

Amount -------1 2 1

Measure -----------(3-pound) tablespoons

Ingredient -- Preparation Method -------------------------------chicken -- cut up Salt and pepper vegetable oil (2 to 4 tablespoons) onion -- chopped

1 5 2 3 1 1

1/4

3/4

cloves cup tablespoons tablespoons cup tablespoon cup

green pepper -- chopped garlic -- minced tomato sauce Hungarian-style Paprika dill weed chicken broth flour sour cream

Sprinkle chicken with salt and pepper. Heat oil in a 4- or 6-quart Presto pressure cooker. Saut� onions, green pepper, and garlic until tender; remove. Brown chicken a few pieces at a time; set aside. Add tomato sauce, paprika, dill weed, and a small amount of chicken broth to oil in pressure cooker; stir until smooth. Add remaining broth, stirring to mix. Return chicken and vegetables to pressure cooker. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken and vegetables to a warm dish. Stir flour into sour cream; add to hot liquid. Cook and stir until mixture simmers and thickens. Pour sauce over chicken. Makes 4 to 6 servings. Cuisine: "Hungarian" Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 298 Calories (kcal); 18g Total Fat; (54% calories from fat); 26g Protein; 8g Carbohydrate; 81mg Cholesterol; 295mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Hungarian cuisine differs from that of its European neighbors by its generous use of paprika, which in Hungary is available in hot, medium, or mild versions. A "paprikas" is a Hungarian favorite, made with meat, poultry or fish in a sauce of rich cream and paprika. For a Hungarian dinner, serve Chicken Paprikas with spaetzle or potato pancakes, broccoli, cucumber salad, and strudel for dessert. Nutr. Assoc. : 5829 0 1563 0 0 0 0 27208 0 0 0 0 * Exported from MasterCook * Chicken with Cracked Pepper Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Main Dishes Poultry

National Presto Industries Pressure Cooker

Amount

Measure

Ingredient -- Preparation Method

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

-----------teaspoon tablespoon cup cup small tablespoons cup cup tablespoon teaspoon tablespoon

1/4

-------------------------------chicken breasts -- boned, skinned, and cut in half cracked mixed peppercorns (1 to 2 teaspoons) olive oil or vegetable oil (1 to 2 tablespoons) chopped chives OR chopped green onion tops garlic clove -- minced brandy -- optional chicken broth packaged prepared bread crumbs lemon juice Worcestershire sauce chopped parsley

Sprinkle chicken with pepper, pressing it into the flesh. Heat 4- or 6-quart Presto pressure cooker, add oil and brown chicken. Remove chicken from pan. Add chives, garlic, brandy, and broth. Stir well. Place cooking rack in cooker. Put chicken on cooking rack. Close cover securely. Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly. Cool cooker at once. Remove chicken and keep warm. Remove rack. Stir bread crumbs, lemon juice, Worcestershire, and parsley into sauce. Thicken, if desired. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 339 Calories (kcal); 18g Total Fat; (50% calories from fat); 33g Protein; 7g Carbohydrate; 93mg Cholesterol; 355mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 20061 1563 2130706543 0 3585 0 0 0 196 0 0 0 * Exported from MasterCook * Chicken with Raspberry Vinegar Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Main Dishes Poultry

National Presto Industries Pressure Cooker

Amount -------2 2

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

Ingredient -- Preparation Method -------------------------------chicken breasts -- skinned, boned, and cut in half Salt and pepper olive oil or vegetable oil (2 to 3 tablespoons)

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

pound pound cup tablespoons tablespoons cup cup

shallots OR small boiling onions chicken broth raspberry vinegar OR red wine vinegar quick cooking rice fresh raspberries *

Lightly sprinkle chicken with salt and pepper. Heat a 4- or 6-quart Presto pressure cooker; add oil and brown chicken breasts. Add shallots, chicken broth, and vinegar. Close cover securely. Place pressure regulator on vent pipe. Cook for 3 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Cool cooker at once. Remove chicken and keep warm. Return pan to heat and bring liquid to a boil. Stir in rice; remove pan from heat. Let stand 5 minutes. Gently stir in raspberries. Serve with chicken. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 295 Calories (kcal); 9g Total Fat; (27% calories from fat); 31g Protein; 22g Carbohydrate; 68mg Cholesterol; 270mg Sodium Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : The word vinegar comes from the French word "Vinaigre" which means sour wine. The use of vinegars goes back as far as the fifth century B.C. Today fruit vinegars are the big rage. This elegant chicken recipe features the refreshing flavor of raspberries and raspberry vinegar. * Thawed and drained frozen raspberries may be used. Nutr. Assoc. : 26034 0 986 2130706543 0 2305 0 0 0 2130706543 752 1232 * Exported from MasterCook * Chili Cheese Balls (Mexican Tidbit) Recipe By Serving Size Categories Amount -------3 1 1 2 1/2 : : 72 Preparation Time :0:00 : Appetizers/ Snacks National Presto Industries

Deep Fryer

Measure Ingredient -- Preparation Method ------------ -------------------------------tablespoons chopped jalape�o chilies 8-ounce package grated Parmesan cheese 8-ounce package cream cheese egg yolks cup chopped roasted shelled Virginia-type

peanuts Bread crumbs Mix chiles, cheeses, and egg yolks together until well blended; add peanuts. Form into 1-inch balls. Roll in bread crumbs; refrigerate. Cook in a deep fryer 3 or 4 at a time, until they float in oil and desired browness is reached (about 2 minutes). Remove from oil and drain on absorbent paper. Repeat until all Cheese Balls are cooked. Cuisine: "Mexican" Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" Yield: "6 dozen" - - - - - - - - - - - - - - - - - - Per serving: 33 Calories (kcal); 3g Total Fat; (72% calories from fat); 2g Protein; trace Carbohydrate; 12mg Cholesterol; 76mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26060 0 0 0 3193 0 * Exported from MasterCook * Chive-Stuffed Potatoes Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Idaho Potato Commission Potatoes

Microwave Vegetables

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

Measure Ingredient -- Preparation Method ------------ -------------------------------large Idaho� Potatoes cup margarine 3-ounce package light cream cheese cup chopped chives cup skim milk teaspoon salt 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. Combine margarine and cream cheese in a medium microwave-safe glass bowl. Microwave at HIGH 30 to 40 seconds, or until cream cheese is softened. Add potato pulp, chives, milk, salt and pepper, mixing well. Stuff potato shells with potato mixture.

Place stuffed potatoes on paper towels. Microwave at HIGH 3 minutes, or until thoroughly heated. Description: "The high solids content of Idaho� Potatoes yields a fluffy light and delicious potato - perfect for stuffing with freshly chopped chives mixed with cream cheese." Source: "The Idaho Potato Commission" S(Internet address): "http://www.famouspotatoes.org/" - - - - - - - - - - - - - - - - - - Per serving: 317 Calories (kcal); 15g Total Fat; (42% calories from fat); 7g Protein; 39g Carbohydrate; 12mg Cholesterol; 540mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5669 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Bunny Bread Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Bread Machine Recipes Holiday Sweet Breads and Coffee Cakes

Fleischmann's Yeast Kids

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

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

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

Ingredient -- Preparation Method -------------------------------DOUGH milk egg butter or margarine -- cut up pure vanilla extract salt bread flour sugar unsweetened cocoa powder Fleischmann's� Bread Machine Yeast milk chocolate chips OR peanut butter chips DECORATIONS -- (optional) Jelly beans Decorating icing Carrot

Dough can be prepared in all-size bread machines. To make dough: Measure milk, egg, butter, vanilla, salt, bread flour,

sugar, cocoa and yeast into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Divide dough in half. For body, knead chocolate morsels into 1 half; form into ball. Place on bottom end of greased large baking sheet; flatten to make 5-inch round. For head, remove 1/3 of remaining half; form into ball. Place on pan above body; flatten slightly, pinching to attach. For nose, pinch off 1/2-inch ball from remaining dough; place on center of head. Divide remaining dough into 4 equal pieces; roll each to form 5-inch rope. For arms, arrange 2 ropes across body; attach by tucking one end of each under body. Shape remaining ropes into ears; arrange above head. Attach by tucking one end of each under head. 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 15 minutes to prevent excess browning. Remove from pan; cool on wire rack. Decorate as desired. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Bunny" - - - - - - - - - - - - - - - - - - Per serving: 257 Calories (kcal); 7g Total Fat; (23% calories from fat); 7g Protein; 42g Carbohydrate; 35mg Cholesterol; 186mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates NOTES : Raisins can be substituted for milk chocolate morsels, if desired. Nutr. Assoc. : 0 0 0 0 5403 0 0 0 0 5626 0 0 2130706543 0 0 767 2642 0 * Exported from MasterCook * Chocolate Hazelnut Butter Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Dundee Hazelnuts Spreads

Food Processor The Oregon Hazelnut Industry

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

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

Ingredient -- Preparation Method -------------------------------Oregon hazelnuts (9 ounces) -- roasted powdered sugar cocoa

GENERAL DIRECTIONS - FOOD PROCESSOR: Place roasted hazelnuts in food processor container with all-purpose blade. Process to coarse butter texture, about 3 minutes. Gradually add sugar, salt or other ingredients through feed tube. Scrape down sides; continue to process until desired texture is achieved, 4 to 7 minutes. BLENDER: Place roasted hazelnuts and 1 tablespoon vegetable oil in blender container and grind to meal on low speed. Continue to blend on low for several minutes, scraping down sides of container as required and adding another tablespoon of oil, if necessary. When butter is fairly fluid, blend on high for 2 to 3 minutes or until desired texture is achieved. Gradually add other ingredients and blend on low until thoroughly mixed. FOR CRUNCHY BUTTER: Stir in 1/4 cup roasted, chopped hazelnuts or raw sunflower seeds to finished butter. Makes 1-3/4 cups butter. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" Yield: "1 3/4 cups" - - - - - - - - - - - - - - - - - - Per serving: 300 Calories (kcal); 22g Total Fat; (62% calories from fat); 5g Protein; 25g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 1 1/2 Other Carbohydrates NOTES : These butter recipes are for "old-fashioned" butters with no stabilizers; if they are kept refrigerated, very little oil separation will occur. Shelf life is about 3 months in the refrigerator. Nutr. Assoc. : 3677 0 0 * Exported from MasterCook * Chocolate Love Knots Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast Sweet Breads and Coffee Cakes

Desserts Pastries

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

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

1

Ingredient -- Preparation Method -------------------------------DOUGH water (70� to 80�F) butter or margarine (2/3 stick) -- cut up milk egg salt

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

cups cup cup cup teaspoons large ounces

bread flour sugar unsweetened cocoa chopped pecans or walnuts -- toasted Fleischmann's� Bread Machine Yeast TOPPING egg white chocolate baking bars -- melted

To make dough: Measure dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. To shape: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Divide dough into 12 equal pieces; roll to 9-inch ropes. Tie into loose knots. Place knots 2 inches apart on greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 50 minutes. Lightly beat remaining egg; brush on knots. Bake at 375�F for 12 to 15 minutes or until done. Remove from pan; cool on wire rack. Drizzle knots with melted chocolate. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "12 Rolls" - - - - - - - - - - - - - - - - - - Per serving: 266 Calories (kcal); 11g Total Fat; (35% calories from fat); 6g Protein; 37g Carbohydrate; 32mg Cholesterol; 208mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates NOTES : Dough can be prepared in all-size bread machines. Nutr. Assoc. : 0 1582 4098 0 0 0 0 0 0 20148 5626 0 0 0 5519 * Exported from MasterCook * Chocolate Panettone (1 1/2-Pound Recipe) Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Desserts Sweet Breads and Coffee Cakes

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

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

Ingredient -- Preparation Method -------------------------------milk water egg Egg yolk butter or margarine

1/2 3 3 2 3

1/2 1/2

teaspoon cups tablespoons teaspoons cup cup tablespoons

salt bread flour sugar Fleischmann's� Rapid Rise Yeast semi-sweet chocolate morsels blanched slivered almonds finely chopped candied red cherries Powdered sugar

Select loaf size recommended by the manufacturer of your machine. Measure milk, water, egg, butter, salt, flour, sugar and yeast into bread machine pan in the order that the bread machine manufacturer suggests. Process in fruit/nut cycle or basic cycle on lightest crust setting.* Add chocolate morsels, almonds and cherries at the beep or during the last 5 or 10 minutes of the last kneading cycle. Remove baked bread from pan; cool on wire rack. Sift powdered sugar over bread. Makes 1 large loaf Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 199 Calories (kcal); 9g Total Fat; (37% calories from fat); 5g Protein; 27g Carbohydrate; 22mg Cholesterol; 114mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 0 0 0 0 0 0 0 0 2019 4886 4982 2428 0 * Exported from MasterCook * Chocolate Panettone (1-Pound Recipe) Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Desserts Sweet Breads and Coffee Cakes

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

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

Ingredient -- Preparation Method -------------------------------milk water egg butter or margarine salt

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

cups tablespoons teaspoons cup cup tablespoons

bread flour sugar Fleischmann's� Rapid Rise Yeast semi-sweet chocolate morsels blanched slivered almonds finely chopped candied red cherries Powdered sugar

Select loaf size recommended by the manufacturer of your machine. Measure milk, water, egg, butter, salt, flour, sugar and yeast into bread machine pan in the order that the bread machine manufacturer suggests. Process in fruit/nut cycle or basic cycle on lightest crust setting.* Add chocolate morsels, almonds and cherries at the beep or during the last 5 or 10 minutes of the last kneading cycle. Remove baked bread from pan; cool on wire rack. Sift powdered sugar over bread. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 176 Calories (kcal); 7g Total Fat; (36% calories from fat); 5g Protein; 24g Carbohydrate; 24mg Cholesterol; 85mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 0 0 0 0 0 0 0 2019 4886 4982 2428 0 * Exported from MasterCook * Chocolate Sauce Recipe By Serving Size Categories Amount -------1/2 1/4 5 1 1 1 : : 8 Preparation Time :0:00 : Desserts Sauces

National Presto Industries

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

Ingredient -- Preparation Method -------------------------------milk sugar semisweet chocolate butter vanilla extract rum kirsch or any other liqueur (optional)

Combine milk and sugar in heavy-bottom saucepan. Cook, stirring constantly

until sugar dissolves. Add small pieces of chocolate, stirring constantly for about 5 minutes, until sauce is smooth. Remove from heat and add butter, stir until melted, add vanilla extract. Liqueur may be added if desired. Serve warm over bread pudding. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 555 Calories (kcal); 34g Total Fat; (48% calories from fat); 5g Protein; 74g Carbohydrate; 6mg Cholesterol; 34mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 5 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 27043 0 * Exported from MasterCook * Christmas Bows Recipe By Serving Size Categories : : 24 Preparation Time :0:00 : Bread Machine Recipes Holiday

Fleischmann's Yeast Sweet Breads and Coffee Cakes

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

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

1 1 2 1/4 2 1/4

Ingredient -- Preparation Method -------------------------------DOUGH butter or margarine (1 stick) -- cut up sour cream egg water all-purpose flour Fleischmann's� Bread Machine Yeast Granulated sugar Powdered sugar FRUIT FILLING cherry or raspberry preserves dry bread crumbs granulated sugar butter or margarine -- softened pure almond extract

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

cup cup cup tablespoons teaspoon

To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. After the first knead (before the first rise), turn machine off and remove dough from pan. (Check your bread machine manual for approximate times.) Divide dough in half; wrap each in plastic wrap. Refrigerate 2 to 24 hours. To make filling: In small bowl, combine cherry preserves, bread crumbs, 1/4 cup sugar, butter and almond extract.

To shape: Sprinkle work surface with granulated sugar. Roll one half of dough to 18 � 8-inch rectangle. Spread half of filling lengthwise over half of dough. Fold dough, lengthwise in half, to form 18 � 4-inch rectangle; trim uneven edges, if desired. Cut crosswise into 12 (1 1/2-inch wide) strips; twist each in center to form "bow". Place on lightly greased baking sheets. Bake at 375�F for 15 to 20 minutes or until golden brown, switching position of pans halfway through baking for more even browning. Remove from pans; cool on wire racks. Sift powdered sugar over cookies before serving. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "24 Cookies" - - - - - - - - - - - - - - - - - - Per serving: 122 Calories (kcal); 6g Total Fat; (44% calories from fat); 2g Protein; 15g Carbohydrate; 13mg Cholesterol; 71mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : � For Currant Filling, omit above filling. In small bowl, combine 1/4 cup each: graham cracker crumbs, packed brown sugar, red currant jelly and currants (dried); proceed as recipe directs for fruit filling. � These tender cookies are made with a rich yeast dough that requires no rising. � Make sure to remove dough after first knead; it does not rise. � Dough can be chilled up to 3 days. Dough is easier to roll out if chilled 8 or more hours. � If baked at lower temperature (350�F) cookies will not be as crisp. � Bows look neater if edges are trimmed. Twist firmly to make attractive bow. Nutr. Assoc. : 0 4098 0 0 0 0 5626 0 0 0 0 2556 0 0 0 2029 * Exported from MasterCook * Cinnamon and Spice Hazelnut Butter Recipe By Serving Size Categories : : 18 Preparation Time :0:00 : Dundee Hazelnuts Spreads

Food Processor The Oregon Hazelnut Industry

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

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

Ingredient -- Preparation Method -------------------------------Oregon hazelnuts (9 ounces) -- roasted powdered sugar

1/2 1/2

teaspoon teaspoon

ground allspice ground cinnamon

GENERAL DIRECTIONS - FOOD PROCESSOR: Place roasted hazelnuts in food processor container with all-purpose blade. Process to coarse butter texture, about 3 minutes. Gradually add sugar, salt or other ingredients through feed tube. Scrape down sides; continue to process until desired texture is achieved, 4 to 7 minutes. BLENDER: Place roasted hazelnuts and 1 tablespoon vegetable oil in blender container and grind to meal on low speed. Continue to blend on low for several minutes, scraping down sides of container as required and adding another tablespoon of oil, if necessary. When butter is fairly fluid, blend on high for 2 to 3 minutes or until desired texture is achieved. Gradually add other ingredients and blend on low until thoroughly mixed. FOR CRUNCHY BUTTER: Stir in 1/4 cup roasted, chopped hazelnuts or raw sunflower seeds to finished butter. Makes 1-1/4 cups butter. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - Per serving: 107 Calories (kcal); 10g Total Fat; (76% calories from fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : These butter recipes are for "old-fashioned" butters with no stabilizers; if they are kept refrigerated, very little oil separation will occur. Shelf life is about 3 months in the refrigerator. Nutr. Assoc. : 3677 0 0 0 * Exported from MasterCook * Cinnamon Cocoa Breakfast Buns Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breakfast/ Brunch Sweet Breads and Coffee Cakes

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

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

Ingredient -- Preparation Method -------------------------------DOUGH butter or margarine (1 stick) -- cut up eggs cooked mashed potatoes milk

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

cup teaspoon cups cup teaspoons tablespoon cup tablespoon teaspoon

water (70� to 80�F) salt bread flour sugar Fleischmann's� Bread Machine Yeast FILLING butter or margarine -- melted sugar unsweetened cocoa ground cinnamon TOPPING Powdered sugar

1/4 1/2

To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer, adding potatoes with liquid ingredients. Process on dough/manual cycle. To shape and fill: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Roll to 15 � 9-inch rectangle; brush with 1 tablespoon melted butter. In small bowl, combine 1/4 cup sugar, cocoa and cinnamon; sprinkle evenly on dough to within 1/2 inch of edges. Beginning at long end, roll up tightly; pinch seam to seal. With sharp knife, cut roll into 12 equal pieces. Place, cut sides up, into 12 greased (2 1/2-inch) muffin cups. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. Bake at 375�F for 15 to 20 minutes or until done. Remove from cups; cool on wire racks. Lightly sift powdered sugar over tops. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "12 Buns" - - - - - - - - - - - - - - - - - - Per serving: 283 Calories (kcal); 10g Total Fat; (32% calories from fat); 6g Protein; 42g Carbohydrate; 35mg Cholesterol; 310mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates NOTES : Dough can be prepared in 1 1/2 and 2-pound bread machines. * Instant potato buds or flakes may be substituted for cooked mashed potatoes. In small bowl, combine 1/3 cup potato buds, 1/3 cup boiling water and 1 tablespoon milk; stir until blended. * One teaspoon unsweetened cocoa can be sifted over powdered sugar, if desired. Nutr. Assoc. : 0 4098 0 4113 0 1582 0 0 0 5626 0 0 0 0 0 0 0 0 0

* Exported from MasterCook * Citrus Baked Alaska Sablefish Recipe By Serving Size Categories : : 2 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Main Dishes

Fish/ Seafood Microwave

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

Measure -----------3-ounce tablespoon teaspoon small teaspoons

1/2

Ingredient -- Preparation Method -------------------------------Alaska sablefish fillets (3 to 4 ounces each) Salt and pepper lemon juice oil onion -- sliced in thin rings orange -- peeled and sliced* minced parsley

Microwave Directions: Sprinkle sablefish with salt and pepper. Combine lemon juice and oil in microwave proof baking dish; turn fish to coat both sides with lemon juice mixture. Arrange onion slices over fish. Cover with plastic wrap; microwave at medium 4 minutes. Remove cover and arrange orange slices over onion; sprinkle with parsley and cover. Rotate dish 1/4 turn; microwave at medium 3 to 4 minutes longer or until sablefish flakes easily when tested with a fork at thickest part. Oven Directions: Sprinkle sablefish with salt and pepper. Combine lemon juice and oil; brush on all sides of sablefish. Place fish in baking dish and arrange onion slices over fish; brush with remaining lemon-oil mixture. Bake at 400�F, 5 minutes. Arrange orange slices over onion; sprinkle with parsley. Bake 5 to 8 minutes longer or until sablefish flakes easily when tested with a fork at thickest part. *One small grapefruit, peeled and sectioned, may be substituted for the orange. Recipe can be halved or doubled. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 230 Calories (kcal); 15g Total Fat; (59% calories from fat); 12g Protein; 11g Carbohydrate; 42mg Cholesterol; 49mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4804 0 0 0 0 0 0

* Exported from MasterCook * Citrus-Teriyaki Country Ribs Recipe By Serving Size Categories : : 4 Preparation Time :0:45 : Main Dishes Pork

Microwave Swift & Company

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

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

Ingredient -- Preparation Method -------------------------------country style ribs orange light corn syrup teriyaki sauce lemon juice snipped chives

Grate 1/2 teaspoon peel from the orange; set aside. Section orange over a bowl to catch juices. Coarsely chop or snip fruit. Add peel to fruit. Stir in corn syrup, teriyaki sauce, lemon juice and chives. Set aside. Trim excess fat from ribs. Place ribs in an oven cooking bag in an 11 � 17 inch baking dish. Secure loosely with a strip cut from end of the cooking bag (or use a microwave-proof casserole with cover.) Microwave on MEDIUM (50% power) for 15 minutes. Turn bag over. Microwave on MEDIUM (50%) for 15 minutes more, giving dish a half turn once during cooking. Remove ribs from cooking bag; drain off juices. Return ribs to dish. Pour sauce over ribs. Microwave on MEDIUM (50%) for 15-20 minutes more or until tender. Spoon sauce over ribs several time during this last cooking period and again before serving. Cuisine: "Asian" Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 441 Calories (kcal); 27g Total Fat; (55% calories from fat); 28g Protein; 21g Carbohydrate; 83mg Cholesterol; 470mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3 Fat; 1 Other Carbohydrates Nutr. Assoc. : 9128 0 0 0 0 356 * Exported from MasterCook * Classic French Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Bread Machine Recipes

Breads

Fleischmann's Yeast Amount -------1 1/4 3/4 3 1/2 2 1 1 Measure -----------cups teaspoon cups teaspoons Ingredient -- Preparation Method -------------------------------water salt bread flour Fleischmann's� Bread Machine Yeast Cornmeal Vegetable oil white of large egg water

tablespoon

Add 1 1/4 cups water, 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. Divide dough in half and roll each half into a 10 � 8-inch rectangle. Beginning at long end, roll up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth. Place each loaf, seam side down, on a greased baking sheet sprinkled with cornmeal. Lightly brush each loaf with oil. Cover and let rise in warm, draft-free place until almost doubled in size, 10 to 15 minutes. With a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across the top of each loaf. Lightly beat egg white and 1 tablespoon water; brush some of egg white mixture over top of each loaf. Bake at 375�F for 20 minutes. Brush again with remaining egg white mixture. Bake 5 to 10 minutes more or until done�bread should sound hollow when tapped. (For even browning when baking two loaves, switch positions of sheets halfway through baking.) Remove the bread(s) from the sheet(s); cool on a wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Loaves" - - - - - - - - - - - - - - - - - - Per serving: 148 Calories (kcal); 1g Total Fat; (4% calories from fat); 5g Protein; 29g Carbohydrate; 0mg Cholesterol; 140mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 5626 0 0 533 0 * Exported from MasterCook * Classic French Bread (1-Pound Recipe) Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

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

tablespoon

Ingredient -- Preparation Method -------------------------------water salt bread flour Fleischmann's� Bread Machine Yeast Cornmeal Vegetable oil white of large egg water

Add 3/4 cup water, 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. Roll dough into a 15 � 10-inch rectangle. Beginning at long end, roll up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth. Place each loaf, seam side down, on a greased baking sheet sprinkled with cornmeal. Lightly brush each loaf with oil. Cover and let rise in warm, draft-free place until almost doubled in size, 10 to 15 minutes. With a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across the top of each loaf. Lightly beat egg white and 1 tablespoon water; brush some of egg white mixture over top of each loaf. Bake at 375�F for 20 minutes. Brush again with remaining egg white mixture. Bake 5 to 10 minutes more or until done � bread should sound hollow when tapped. (For even browning when baking two loaves, switch positions of sheets halfway through baking.) Remove the bread from the sheet; cool on a wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 96 Calories (kcal); trace Total Fat; (4% calories from fat); 4g Protein; 19g Carbohydrate; 0mg Cholesterol; 95mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 5626 0 0 533 0 * Exported from MasterCook * Coconut-Orange Chops Recipe By Serving Size Categories : : 4 Preparation Time :0:15 : Blender Grill Pork

Food Processor Nat. Pork Producers Council

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

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

Ingredient -- Preparation Method -------------------------------pork rib chops -- 1-inch thick flaked coconut orange juice salt Few drops of hot pepper sauce Pepper -- to taste fresh spinach -- cleaned, stems removed toasted coconut (3 to 4 tablespoons)

In blender or food processor container, combine the 1/2 cup coconut and orange juice. Blend or process about 30 seconds to one minute, or until nearly smooth. Strain, pressing liquid from solids. Discard solids. Add salt and hot pepper sauce to orange juice mixture. Brush chops with orange juice mixture. Sprinkle with pepper. Broil chops 4 inches from heat for 10 minutes. Turn over and brush again. Broil 4-6 minutes more or to desired doneness. Meanwhile, place cleaned spinach in large kettle or Dutch oven. Drizzle remaining orange juice mixture over spinach. Cover and steam 1-1 1/2 minutes. Divide steamed spinach between 4 plates. Top with a chop and sprinkle with toasted coconut. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:15" - - - - - - - - - - - - - - - - - - Per serving: 242 Calories (kcal); 11g Total Fat; (41% calories from fat); 23g Protein; 13g Carbohydrate; 48mg Cholesterol; 675mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : To Grill: Prepare medium-hot coals. Brush chops as above; place on grill over coals. Grill for 12-15 minutes, turning once and brushing with orange juice mixture occasionally. Prepare spinach and serve as above. Nutr. Assoc. : 5786 2737 0 0 2130706543 0 0 5283 * Exported from MasterCook * Cod Summer Salad Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

Microwave Amount -------1 4 3 2 1/2 1/2 1/2 Measure -----------pound cups medium medium small cup cup

Salads

Ingredient -- Preparation Method -------------------------------Alaska cod fillets -- (2 to 3 pounds) lettuce -- chopped cucumbers -- peeled, seeded and cut into 1 inch chunks tomatoes -- cut into wedges red onion -- sliced Greek olives -- chopped Feta cheese Salt and pepper -- to taste OREGANO VINAIGRETTE oil wine vinegar salt pepper oregano -- crushed hot pepper sauce

6 6 1/2 1/4 1/4

3

tablespoons tablespoons teaspoon teaspoon teaspoon drops

Cut cod into 1-1/2 inch chunks. Place cod in a shallow, microwave safe dish. Cover loosely with wax paper or plastic wrap. Cook at high 3 to 4 minutes, or until fish flakes when tested with a fork, turning dish halfway through cooking time. Remove from oven and let cool. Meanwhile, toss remaining ingredients except Feta salt and pepper in a large bowl until well coated with Oregano Vinaigrette. Add Feta and cod and gently toss just until combined. Season to taste with salt and pepper just before serving. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 462 Calories (kcal); 34g Total Fat; (63% calories from fat); 26g Protein; 17g Carbohydrate; 65mg Cholesterol; 737mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2748 0 3010 5296 4712 3566 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Coffee Fluff� Shake Recipe By Serving Size Categories : : 1 Preparation Time :0:00 : Beverages Marshmallow Fluff�

Blender Shakes

Amount -------1 1 2

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

Ingredient -- Preparation Method -------------------------------chilled milk instant coffee granules (1 to 2 teaspoons) spoonfuls Marshmallow Fluff�

Into blender container put chilled milk, instant coffee granules and Marshmallow Fluff�. Blend 30 seconds or until all ingredients are mixed and smooth. Source: "Marshmallow Fluff�" S(Internet address): "http://www.marshmallowfluff.com" - - - - - - - - - - - - - - - - - - Per serving: 274 Calories (kcal); 8g Total Fat; (26% calories from fat); 8g Protein; 42g Carbohydrate; 33mg Cholesterol; 140mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 4138 20216 5776 * Exported from MasterCook * Colonial Boiled Dinner Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Beef National Presto Industries

Main Dishes Pressure Cooker

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

Measure -----------pounds cup cups small cups large pound

Ingredient -- Preparation Method -------------------------------beef brisket teriyaki sauce water -- reserve 1 cup red potatoes (3 to 4 potatoes) -- unpeeled carrots (3 to 4 carrots) -- peeled and quartered turnips -- peeled and sliced onions -- quartered cabbage -- cut into 6 to 8 wedges

Place beef brisket and teriyaki sauce in a large plastic bag or a glass dish. Refrigerate, turning two or three times, for 1 to 2 days. Place 1 cup water and cooking rack in a 4- or 6-quart Presto pressure cooker. Remove brisket from sauce and put on rack. Discard sauce. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 40 minutes, at 15 pounds pressure, with regulator rocking slowly. Let pressure drop of its own accord. Remove meat and keep warm. Add reserved 1 cup water to pressure cooker. Put vegetables on rack. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 3 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool cooker

at once. Serve brisket thinly sliced, surrounded by vegetables. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 614 Calories (kcal); 45g Total Fat; (67% calories from fat); 32g Protein; 18g Carbohydrate; 124mg Cholesterol; 845mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates NOTES : Hardworking colonists relied on hearty fare to foil the chill of autumn evenings in New England. So, Yankee ingenuity created the boiled dinner. It's robust, "stick to the ribs" eating that's ripe with history and the bounty of the harvest. Nutr. Assoc. : 0 0 0 4716 2495 0 0 0 0 * Exported from MasterCook * Coq au Vin Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Main Dishes Poultry

National Presto Industries Pressure Cooker

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

Measure -----------(3-pound)

Ingredient -- Preparation Method -------------------------------chicken -- cut up onion -- sliced carrot -- sliced tablespoons flour teaspoon salt teaspoon pepper slices bacon pound mushrooms -- sliced cup red wine clove garlic -- minced teaspoons minced parsley teaspoon chopped fresh basil OR teaspoon dry basil small bay leaf (1-pound) can white onions -- drained cup brandy

Coat chicken, onion, and carrot in mixture of flour, salt, and pepper; set aside. Fry bacon in a 4- or 6-quart Presto pressure cooker until crisp; remove, crumble, and set aside. Saut� mushrooms in bacon drippings; remove and set aside. Brown chicken a few pieces at a time; set aside. Brown onions and carrots. Return all chicken to pressure cooker along with onions and carrots. Combine wine, garlic, parsley, basil, and bay leaf; pour over chicken. Close pressure cooker cover securely. Place pressure

regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken and vegetables to a warm dish. Add mushrooms and canned onions to liquid and simmer until heated through; thicken if necessary. Add brandy and bacon; heat. Pour sauce over chicken and vegetables. Makes 4 to 6 servings. Cuisine: "French" Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 491 Calories (kcal); 28g Total Fat; (57% calories from fat); 32g Protein; 15g Carbohydrate; 153mg Cholesterol; 394mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : The marriage of world trade and native resources makes French cuisine the finest in Europe, if not in the world. In addition, France is famous for its fine wines. One of the country's most popular dishes is Coq Au Vin (Chicken with Wine), a delectable entree made with red wine and mushrooms. Coq au Vin may be served with parslied new potatoes and a green salad. For dessert, serve another French favorite, cheese with fruit. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 2130706543 0 87 0 0 0 * Exported from MasterCook * Country French Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories Amount -------1 1/3 1 3 3 3 1/4 2 : : 16 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) plain yogurt salt bread flour medium rye flour whole wheat flour nonfat dry milk Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding yogurt with water. Process in basic/white bread cycle; medium/normal crust color setting. Remove baked bread from pan; cool on wire rack.

Cuisine: "French" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 113 Calories (kcal); 1g Total Fat; (5% calories from fat); 4g Protein; 22g Carbohydrate; 1mg Cholesterol; 147mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 1582 0 0 0 1298 0 0 5626 * Exported from MasterCook * Country French Bread (1-Pound Recipe) Recipe By Serving Size Categories Amount -------2/3 1/4 3/4 2 2 2 3 1 1/2 : : 8 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) plain yogurt salt bread flour medium rye flour whole wheat flour nonfat dry milk Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding yogurt with water. Process in basic/white bread cycle; medium/normal crust color setting. Remove baked bread from pan; cool on wire rack. Cuisine: "French" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - -

Per serving: 153 Calories (kcal); 1g Total Fat; (5% calories from fat); 6g Protein; 30g Carbohydrate; 2mg Cholesterol; 220mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 1582 0 0 0 1298 0 0 5626 * Exported from MasterCook * Crab Fritters Recipe By Serving Size Categories : : 18 Preparation Time :0:00 : Appetizers/ Snacks Fish/ Seafood

Deep Fryer National Presto Industries

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

Measure -----------tablespoons tablespoons tablespoons cup cup ounces 6-ounce can teaspoon teaspoon teaspoon tablespoon

1/4

Ingredient -- Preparation Method -------------------------------green pepper (about 1/3-cup) -- finely chopped garlic clove -- minced minced parsley butter olive oil flour milk frozen crab meat OR crab meat sherry paprika cayenne pepper egg -- beaten with water water Flour Dry bread crumbs

In saucepan, cook green pepper, garlic, and parsley in butter and olive oil until tender. Stir in flour. Add milk, stirring constantly, until mixture thickens. Shred crab meat, removing cartilage. Add crab, sherry, paprika, and cayenne pepper to milk mixture. Chill for 2 hours. Shape into 1-inch balls using a 1-tablespoon scoop. Roll in flour, then dip in egg and water mixture. Roll in crumbs. Refrigerate until time to serve. Deep fry 3 or 4 at a time, turning once, until desired browness is reached. Remove from oil and drain on absorbent paper. Repeat until all are fried. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" Yield: "1 1/2 dozen"

- - - - - - - - - - - - - - - - - - Per serving: 57 Calories (kcal); 3g Total Fat; (54% calories from fat); 3g Protein; 3g Carbohydrate; 23mg Cholesterol; 51mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3591 0 0 0 0 0 0 2130706543 0 2921 0 0 0 0 0 0 0 * Exported from MasterCook * Crab Pupus Recipe By Serving Size Categories : : 84 Preparation Time :0:00 : Appetizers/ Snacks Fish/ Seafood

Deep Fryer National Presto Industries

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

Measure Ingredient -- Preparation Method ------------ -------------------------------6-ounce can crab meat 3-ounce package cream cheese OR cup crumbled tofu -- drained teaspoon soy sauce teaspoon garlic powder Several drops Tabasco pound won ton skins egg yolk -- beaten

Shred crab meat, removing cartilage. Blend crab with cream cheese, soy sauce, garlic, and Tabasco. Put about 1/2 teaspoon of crab into the center of each Won Ton skin. Moisten edges with egg. Pick up the four corners and pinch them together. Deep fry 3 or 4 at a time, turning once, until desired browness is reached (about 2 minutes). Remove from oil and drain on absorbent paper. Repeat until all Pupus are cooked. May be served with cocktail sauce. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" Yield: "7 dozen" - - - - - - - - - - - - - - - - - - Per serving: 22 Calories (kcal); 1g Total Fat; (21% calories from fat); 1g Protein; 3g Carbohydrate; 6mg Cholesterol; 43mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 2130706543 0 0 1471 5617 0

* Exported from MasterCook * Cracked Alaska Dungeness Crab with Spinach Dipping Sauce Recipe By Serving Size Categories : : 3 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Fish/ Seafood

Blender Food Processor

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

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

Ingredient -- Preparation Method -------------------------------Alaska dungeness crab (2 to 3 pounds) sour cream mayonnaise torn spinach -- * see note parsley -- stems removed chopped green onion lime or lemon juice dried basil -- crushed salt pepper

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. Break body section in half; break each half into several pieces. Micro-cook or steam until thoroughly heated; cool and refrigerate until served. Blend remaining ingredients in food processor or blender until smooth. Chill at least 1 hour to blend flavors. Serve crab with sauce. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 294 Calories (kcal); 27g Total Fat; (78% calories from fat); 12g Protein; 5g Carbohydrate; 52mg Cholesterol; 340mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Serving Ideas : Serving Tip: Serve crab with small forks or picks to remove crab meat from shell. NOTES : *Torn romaine lettuce may be substituted. Nutr. Assoc. : 3207 0 0 0 0 2665 822 0 0 0 * Exported from MasterCook * Cranberry Spice Steamed Pudding Recipe By Serving Size : : 16 Preparation Time :0:00

Categories

: Desserts Pressure Cooker Measure -----------cup package cups teaspoons teaspoon teaspoon teaspoon cup cup cup

Kuhn Rikon Pudding

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

Ingredient -- Preparation Method -------------------------------sugar fresh cranberries all purpose flour baking soda ground cloves ground allspice ground ginger unsalted butter (room temperature) eggs -- lightly beaten Juice and zest of 1 orange crystallized ginger -- chopped chopped walnuts Boiling water as needed

Butter the inside and the lid of the pudding mold (1 1/2 to 2 quart with cover). In a 5-liter or larger pressure cooker, place the trivet on the bottom and add 3 cups of water. Sift together flour, baking soda, cloves, allspice and ginger. Stir in the cranberries. Set aside. In a large bowl, combine the butter and sugar. Use an electric mixer to beat the butter and sugar until the mixture is light and fluffy. Add the eggs, beating after each addition. Beat the mixture until it has increased slightly in volume, about 5-6 minutes. Using a rubber spatula, fold in the flour mixture, one third at a time, alternating with the flour and cranberries and the orange juice and zest. Quickly beat in the nuts and crystallized ginger. Spoon into the prepared mold, avoiding air bubbles. Cover the mold with the lid (or aluminum foil if using a bundt or ring mold) and place in the pressure cooker. Place cover on the cooker and bring the pressure to the second red ring over high heat. Adjust the heat to maintain pressure at the second red ring and time 45 minutes. Use natural release method. Un-mold on to a decorative platter and serve warm. Source: "Recipe courtesy of Robin McKenzie, Kuhn Rikon Corporation" S(Internet address): "http://www.eurocooking.com/kuhnrikon/index.html" Copyright: "� Kuhn Rikon" - - - - - - - - - - - - - - - - - - Per serving: 214 Calories (kcal); 9g Total Fat; (39% calories from fat); 4g Protein; 27g Carbohydrate; 54mg Cholesterol; 132mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates NOTES : The holidays are the one time of the year that I can get out my

beautiful molds and use them for a festive dessert like this one. Use tin-lined or nonstick molds. This recipe can be made anytime of the year with dried cranberries. Use 1/3 cup of sugar and 1/4 cup water to hydrate them before using. Nutr. Assoc. : 0 0 14 0 0 0 0 1553 0 1012 0 0 1582 * Exported from MasterCook * Cranberry Waldorf Salad Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Food Processor Nat. Pork Producers Council

Fruit Salads

Amount -------1 2 4 1/2 1/2 1/2 1/4 In food chill 4 another stir in

Measure Ingredient -- Preparation Method ------------ -------------------------------12-ounce package fresh cranberries cups sugar medium apples -- unpeeled, cored and diced cup chopped celery cup seedless red grapes -- halved cup chopped walnut pieces cup mayonnaise

processor, coarsely chop cranberries, stir in sugar. Cover and hours. Drain cranberries for about 2 hours, reserving liquid for use. In large bowl, stir together remaining ingredients and gently drained cranberries.

Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 359 Calories (kcal); 11g Total Fat; (25% calories from fat); 2g Protein; 69g Carbohydrate; 2mg Cholesterol; 47mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 4707 20187 0 * Exported from MasterCook * Cranberry Yeast Bread (Large Recipe) Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Bread Machine Recipes

Fleischmann's Yeast

Sweet Breads and Coffee Cakes Amount -------1/2 1/3 1 3 1 1 1/2 1 1/2 1 3/4 3 1 2 Measure -----------cup cup tablespoons teaspoon cups cups cup teaspoon teaspoons Ingredient -- Preparation Method -------------------------------water honey egg margarine or butter -- softened salt bread flour whole wheat flour cranberries -- halved ground mace quick-acting active dry yeast

1/4

SPREAD 8-ounce package cream cheese tablespoons sugar teaspoon grated orange peel Dash mace

Select loaf size recommended by the manufacturer of your machine. Measure all ingredients except Cream Cheese Spread into bread machine pan in the order that the machine manufacturer suggests. Select the lightest crust setting. Process on basic bake cycle. Remove baked bread from pan and cool on wire rack. Serve with Cream Cheese Spread. ____________________ Cream Cheese Spread: Beat cream cheese, softened, sugar, grated orange peel and dash of ground mace with electric mixer on low speed or with spoon. Refrigerate any remaining spread. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 190 Calories (kcal); 8g Total Fat; (36% calories from fat); 5g Protein; 26g Carbohydrate; 33mg Cholesterol; 202mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 0 0 0 2394 0 2339 0 0 0 2019 0 0 0 0 0 0 * Exported from MasterCook * Cranberry Yeast Bread (Regular Recipe)

Recipe By Serving Size Categories Amount -------1/3 1/4 1 2 3/4 1 1 2/3 1/2 2 1 2

: : 12 Preparation Time :0:00 : Bread Machine Recipes Sweet Breads and Coffee Cakes

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------water honey egg margarine or butter -- softened salt bread flour whole wheat flour cranberries -- halved ground mace quick-acting active dry yeast

1/4

SPREAD 8-ounce package cream cheese tablespoons sugar teaspoon grated orange peel Dash ground mace

Select loaf size recommended by the manufacturer of your machine. Measure all ingredients except Cream Cheese Spread into bread machine pan in the order that the machine manufacturer suggests. Select the lightest crust setting. Process on basic bake cycle. Remove baked bread from pan and cool on wire rack. Serve with Cream Cheese Spread. ____________________ Cream Cheese Spread: Beat cream cheese, softened, sugar, grated orange peel and dash of ground mace with electric mixer on low speed or with spoon. Refrigerate any remaining spread. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 198 Calories (kcal); 9g Total Fat; (41% calories from fat); 5g Protein; 25g Carbohydrate; 41mg Cholesterol; 215mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 0 0 0 2394 0 0 0 0 0 2019 0 0 0 0 0 0

* Exported from MasterCook * Cranberry-Orange Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Appetizers/ Snacks Fleischmann's Yeast

Bread Machine Recipes Sweet Breads and Coffee Cakes

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

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

Ingredient -- Preparation Method -------------------------------milk eggs butter or margarine -- cut up salt bread flour dried cranberries sugar freshly grated orange peel Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding cranberries with flour. Process on basic/white bread cycle; use medium/normal or light crust color setting, as desired. Do not use delayed-bake feature. Remove bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 131 Calories (kcal); 3g Total Fat; (19% calories from fat); 4g Protein; 22g Carbohydrate; 29mg Cholesterol; 127mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by manufacturer. Use the 2-pound recipe if the pan holds 13 cups or more. Nutr. Assoc. : 0 0 0 0 0 0 0 20085 5626 * Exported from MasterCook * Cranberry-Orange Bread (2-Pound Recipe) Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Appetizers/ Snacks Fleischmann's Yeast

Bread Machine Recipes Sweet Breads and Coffee Cakes

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

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

Ingredient -- Preparation Method -------------------------------milk eggs butter or margarine -- cut up salt bread flour dried cranberries sugar freshly grated orange peel Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding cranberries with flour. Process on basic/white bread cycle; use medium/normal or light crust color setting, as desired. Do not use delayed-bake feature. Remove bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 168 Calories (kcal); 3g Total Fat; (16% calories from fat); 6g Protein; 29g Carbohydrate; 29mg Cholesterol; 163mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by manufacturer. Use the 2-pound recipe if the pan holds 13 cups or more. Nutr. Assoc. : 0 0 0 0 0 0 0 20085 2019 * Exported from MasterCook * Cranberry-Pecan Wreath Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Bread Machine Recipes Holiday

Fleischmann's Yeast Sweet Breads and Coffee Cakes

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

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

1 2 1/2 1/4 1/2

Ingredient -- Preparation Method -------------------------------DOUGH milk butter or margarine (1/2 stick) -- cut up egg bread flour granulated sugar salt

2 1

teaspoons cup cup cup cup cup tablespoons tablespoon teaspoon

Fleischmann's� Bread Machine Yeast FILLING fresh or frozen cranberries -- finely chopped packed brown sugar butter or margarine (1/2 stick) chopped pecans -- toasted GLAZE sifted powdered sugar butter or margarine -- softened milk (1 to 2 tablespoons) freshly grated orange peel

2/3 1/4 1/2

1 1 1/2 1 1

To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. To make filling: In medium saucepan, combine cranberries, brown sugar and butter. Bring to a boil over medium-high heat. Reduce heat; simmer 4 to 6 minutes or until very thick, stirring frequently. Remove from heat; stir in pecans. To make coffee cake: When cycle is complete, remove dough to floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll dough to 26 � 6-inch rectangle; spread filling over dough to within 1/2 inch of edges. Beginning at long end, roll up tightly, pinching seam to seal. Form into ring; join ends, pinching to seal. Transfer to greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. Bake at 350�F for 35 to 40 minutes or until done. Remove from pan; cool on wire rack. ____________________ To Make Glaze: In small bowl, combine all ingredients; stir until smooth. Drizzle over wreath; decorate with additional cranberries, orange slices and pecan halves, if desired. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 (8-inch) Coffeecake" - - - - - - - - - - - - - - - - - - Per serving: 330 Calories (kcal); 14g Total Fat; (36% calories from fat); 5g Protein; 48g Carbohydrate; 21mg Cholesterol; 208mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe can be prepared in all-size bread machines. Nutr. Assoc. : 0 0 4098 0 0 0 0 5626 0 0 2660 0 4098 0 0 0 0 0 4138 20085

* Exported from MasterCook * Creamiest Rice Pudding Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Desserts Pressure Cooker

National Presto Industries Pudding

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

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

Ingredient -- Preparation Method -------------------------------hot milk whipping cream OR half-and-half margarine -- melted long grain rice granulated sugar ground cinnamon grated lemon rind water Light brown sugar

Mix milk, cream, margarine, rice, sugar, cinnamon, and lemon rind in metal bowl that fits loosely in a 4- or 6-quart pressure cooker. Cover bowl firmly with aluminum foil. Place 2 cups water, cooking rack, and bowl in cooker. Close cover securely. Place pressure regulator on vent pipe. COOK 20 MINUTES, at 15 pounds pressure. Let pressure drop of its own accord. Open pressure cooker and let rice steam, uncovered, 15 minutes. Stir to mix. Spoon into bowls; sprinkle lightly with brown sugar. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 282 Calories (kcal); 14g Total Fat; (44% calories from fat); 4g Protein; 35g Carbohydrate; 19mg Cholesterol; 145mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 2130706543 0 704 0 3977 0 0 0 0 0 * Exported from MasterCook * Crispy Cheese Ball Bites Recipe By Serving Size Categories Amount : : 40 Preparation Time :0:00 : Appetizers/ Snacks National Presto Industries

Deep Fryer

Measure

Ingredient -- Preparation Method

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

------------ -------------------------------cups shredded Cheddar cheese (1/2 pound) cup crumbled blue cheese (2 ounces) (3 ounce) package cream cheese tablespoons milk teaspoon Worcestershire sauce teaspoon lemon juice tablespoon chopped pimiento tablespoon chopped chives cup ground or finely chopped nuts 11-ounce packages refrigerated cracked wheat or cornbread twists

Let cheese stand at room temperature before mixing. Beat or process cheese, milk, Worcestershire sauce, and lemon juice until well-blended. Stir in pimiento and chives. Form into 40 small balls. Roll in nuts, cover, and chill. Open refrigerated twists and unroll. Cut dough in half horizontally to make 4 sections, then cut each section into 5 pieces, each made up of 4 short strips. On a lightly floured surface, use fingers to press and pull strip until it is about 2 inches wide and 5 inches long. Cut in half. Place cheese in center of half, cover with other half, then pull and pinch edges to seal. You will make 20 squares from each package. Cover and chill until ready to fry. Deep fry 2 wrapped cheese balls at a time for 2 to 3 minutes, turning to brown all sides. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 101 Calories (kcal); 7g Total Fat; (58% calories from fat); 3g Protein; 7g Carbohydrate; 9mg Cholesterol; 216mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2536 168 0 0 0 0 4487 0 2677 5698 * Exported from MasterCook * Curried Chicken Squares Recipe By Serving Size Categories : : 36 Preparation Time :0:00 : Appetizers/ Snacks National Presto Industries

Deep Fryer Poultry

Amount -------18 3 1 3/4

Measure -----------slices tablespoons 5-ounce can cup

Ingredient -- Preparation Method -------------------------------soft white bread soft bread crumbs chunk white chicken OR minced cooked chicken

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

cup cup teaspoon teaspoon teaspoon teaspoon Dash teaspoon tablespoons

roasted shelled Virginia type peanuts minced green onion 5-spice powder OR allspice curry powder sugar pepper soy sauce chopped parsley egg yolk -- slightly beaten

Remove crusts from bread; cover with a damp towel or plastic wrap to keep soft. Make crumbs from crusts by putting a few at a time into a blender. Combine 3 tablespoons bread crumbs with chicken, peanuts, green onion, 5-spice powder, curry powder, sugar, pepper, soy sauce, and parsley; mix well. Roll bread slices very thin with a rolling pin. Cut each square in half, place a teaspoon of chicken mixture on each piece. Brush edges of bread with egg yolk; fold in half to form a square. Pinch to seal, trimming if necessary. Cook in deep fryer 3 or 4 at a time, turning once until desired browness is reached (about 2 minutes). Remove from oil and drain on absorbent paper. Repeat until all squares are cooked. May be served with mustard sauce. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 46 Calories (kcal); 1g Total Fat; (16% calories from fat); 2g Protein; 7g Carbohydrate; 9mg Cholesterol; 87mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 27256 2342 2130706543 0 2805 2805 0 2130706543 0 0 0 0 0 0 0 0 * Exported from MasterCook * Curried Vegetable Dumplings Recipe By Serving Size Categories : : 30 Preparation Time :0:00 : Deep Fryer Vegetables

National Presto Industries Vegetarian

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

Measure Ingredient -- Preparation Method ------------ -------------------------------3-ounce package cream cheese tablespoon honey teaspoon curry powder teaspoon cinnamon teaspoon cumin

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

cup cup cup cup cup

tablespoon

chopped cooked broccoli chopped cooked cauliflower cooked peas OR cooked finely cut green beans chopped peanuts Pastry for 2-crust pie egg white -- lightly beaten OR flour mixed with 2 tablespoons cold water

Soften cream cheese to room temperature; beat with honey and spices until smooth. Stir in remaining ingredients except crust and egg white. Makes about 1 1/2 cups. Make pastry for 2-crust pie; roll 1/8-inch thick. Cut 2 (3/4 to 3-inch) circles, rerolling as needed. Spoon about 1 teaspoon of filling in center of circle. Brush edge of circle with lightly beaten egg white or 1 tablespoon flour mixed with 2 tablespoons cold water. Fold in half; press edges together with fork tines. Deep fry 2 or 3 pastry half circles for 2 to 3 minutes, turning to brown both sides. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" Yield: "1 1/2 cups" - - - - - - - - - - - - - - - - - - Per serving: 23 Calories (kcal); 2g Total Fat; (59% calories from fat); 1g Protein; 2g Carbohydrate; 3mg Cholesterol; 18mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 1538 1020 0 0 2130706543 0 2009 0 0 2130706543 * Exported from MasterCook * Curry Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories Amount -------1 1 1 3 1/3 1/3 3 : : 16 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------water butter or margarine salt bread flour flaked coconut coarsely chopped roasted peanuts nonfat dry milk powder

1 1 1/2 2

tablespoon teaspoons teaspoons

sugar curry powder Fleischmann's� Bread Machine Yeast

Add ingredients to bread machine pan in order suggested by manufacturer, adding coconut and peanuts with flour. Recommended cycle: Basic/white bread cycle; medium/normal color setting. Timed-bake feature can be used. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 130 Calories (kcal); 3g Total Fat; (22% calories from fat); 4g Protein; 21g Carbohydrate; 2mg Cholesterol; 147mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Use the 1-pound recipe if your machine pan holds 10 cups or less of water. Nutr. Assoc. : 0 0 0 0 399 26041 0 0 0 5626 * Exported from MasterCook * Curry Bread (1-Pound Recipe) Recipe By Serving Size Categories Amount -------2/3 2 3/4 2 1/4 1/4 2 2 1 1 1/2 : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------water butter or margarine salt bread flour flaked coconut coarsely chopped roasted peanuts nonfat dry milk powder sugar curry powder Fleischmann's� Bread Machine Yeast

Add ingredients to bread machine pan in order suggested by manufacturer, adding coconut and peanuts with flour. Recommended cycle: Basic/white bread cycle; medium/normal color setting. Timed-bake feature can be used. Source: "Fleischmann's Yeast" S(Internet address):

"http://www.breadworld.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 119 Calories (kcal); 3g Total Fat; (23% calories from fat); 4g Protein; 19g Carbohydrate; 2mg Cholesterol; 146mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Use the 1-pound recipe if your machine pan holds 10 cups or less of water. Nutr. Assoc. : 0 0 0 0 399 26041 0 0 0 5626 * Exported from MasterCook * Date Nut Bread Recipe By Serving Size Categories Amount -------1 1/4 1/2 1/3 1 1/4 2/3 1 2/3 1/4 1 3 : : 12 Preparation Time :0:00 : National Presto Industries Sweet Breads and Coffee Cakes

Pressure Cooker

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

Ingredient -- Preparation Method -------------------------------all-purpose flour coarsely chopped walnuts sugar baking powder salt chopped dates egg water mayonnaise vanilla hot water Danish or other cream cheese

Mix flour, walnuts, sugar, baking powder, and salt. Stir in dates. Beat egg, 2/3 cup of water, mayonnaise, and vanilla until smooth. Add to flour mixture. Stir just until moistened. Pour into greased 1-quart casserole or souffl� dish that fits loosely in 6-quart pressure cooker. Cover casserole securely with aluminum foil. Place cooking rack and 3 cups water in pressure cooker. Place casserole on rack. Close cover securely. Place pressure regular on vent pipe. COOK 40 MINUTES, at 15 pounds pressure. Let pressure drop of its own accord. Remove bread and let cool in casserole on wire rack. Remove bread from casserole. Refrigerate until chilled. Cut into thin slices. Serve with cheese. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - -

Per serving: 168 Calories (kcal); 7g Total Fat; (37% calories from fat); 3g Protein; 24g Carbohydrate; 17mg Cholesterol; 200mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 20187 0 0 0 0 0 0 0 0 0 2130706543 * Exported from MasterCook * Date-Bran Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories Amount -------3/4 2/3 1/3 1 1/4 1 1 1/2 3/4 1/4 2 1/2 2 : : 16 Preparation Time :0:00 : Bread Machine Recipes Sweet Breads and Coffee Cakes

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------whole bran cereal buttermilk water egg butter or margarine whole pitted dates -- halved sugar salt baking soda bread flour Fleischmann's� Bread Machine Yeast

Select loaf size. Prepare bran mixture. Combine bran cereal, buttermilk and water in small bowl; set aside for 10 minutes to soften cereal. Add cereal mixture and remaining ingredients in bread machine pan in the order suggested by bread machine manufacturer. Process in basic cycle on lightest crust setting. When cycle is completed, remove baked bread immediately from pan. Cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Large Loaf" - - - - - - - - - - - - - - - - - - Per serving: 156 Calories (kcal); 4g Total Fat; (21% calories from fat); 4g Protein; 28g Carbohydrate; 20mg Cholesterol; 186mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine

manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 2005 0 0 0 0 920027 0 0 0 0 2019 * Exported from MasterCook * Date-Bran Bread (1-Pound Recipe) Recipe By Serving Size Categories Amount -------1/2 1/4 1/4 1 3 1/3 1 1/2 1/8 1 2/3 1 1/2 : : 12 Preparation Time :0:00 : Bread Machine Recipes Sweet Breads and Coffee Cakes

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------whole bran cereal buttermilk water egg butter or margarine whole pitted dates -- halved sugar salt baking soda bread flour Fleischmann's� Bread Machine Yeast

Select loaf size. Prepare bran mixture. Combine bran cereal, buttermilk and water in small bowl; set aside for 10 minutes to soften cereal. Add cereal mixture and remaining ingredients in bread machine pan in the order suggested by bread machine manufacturer. Process in basic cycle on lightest crust setting. When cycle is completed, remove baked bread immediately from pan. Cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 128 Calories (kcal); 4g Total Fat; (25% calories from fat); 4g Protein; 21g Carbohydrate; 24mg Cholesterol; 161mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 2005 0 0 0 0 20027 0 0 0 0 2019

* Exported from MasterCook * Delectable Chocolate Wreath Recipe By Serving Size Categories Amount -------1/2 1/4 3 1 1/3 1/4 3/4 2 1/2 2 3/4 1/2 2 1 1 1 : : 12 Preparation Time :0:00 : Bread Machine Recipes Sweet Breads and Coffee Cakes

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------milk (70� to 80�F) water (70� to 80�F) butter or margarine -- cut up egg sugar unsweetened cocoa powder salt bread or all-purpose flour Fleischmann's� Bread Machine Yeast FILLING white chocolate chips chopped pecans -- toasted seedless red raspberry jam FROSTING sifted powdered sugar milk pure vanilla extract

Measure all ingredients except filling and frosting into bread machine pan in the order suggested by manufacturer. Process in dough/manual cycle. Prepare White Chocolate, Raspberry and Pecan Filling: Combine white chocolate morsels, chopped pecans, toasted, and seedless red raspberry jam. When cycle is complete, remove dough from machine to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll to 22- � 6-inch rectangle. With sharp knife, cut in half lengthwise to make two 22- � 3-inch strips. Spread one-half filling down center length of each strip. Fold long sides of dough over filling; pinch seams and ends to seal. Place ropes, seam sides down, on greased baking sheet. Twist ropes together. Form into wreath; pinch ends to seal. Cover; let rise in warm, draft-free place until risen slightly, about 1 hour. Bake at 350�F for 35 to 40 minutes or until done. Remove from baking sheet and cool on wire rack. Drizzle with Frosting. Frosting: Combine 1 cup sifted powdered sugar, 1 to 2 tablespoons milk and 1 teaspoon pure vanilla extract. Source: "Fleischmann's Yeast"

S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Wreath" - - - - - - - - - - - - - - - - - - Per serving: 323 Calories (kcal); 12g Total Fat; (32% calories from fat); 6g Protein; 49g Carbohydrate; 25mg Cholesterol; 196mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 4138 1582 0 0 0 0 0 2339 5626 0 0 905736 0 4684 0 0 0 0 5403 * Exported from MasterCook * Deviled Egg Roll Ups Recipe By Serving Size Categories : : 24 Preparation Time :0:00 : Appetizers/ Snacks Eggs

Deep Fryer National Presto Industries

Amount -------6 3 2 2 1/2 12 1 1/2

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

Ingredient -- Preparation Method -------------------------------hard cooked eggs mayonnaise Dijon mustard minced pimiento minced dill OR minced chives phyllo dough sheets egg white -- lightly beaten

Cool eggs and peel. Cut in half lengthwise and carefully remove yolks. Set white aside. Mash yolks and mix with remaining ingredients, except phyllo dough and egg white. Fill cooked egg whites with mixture; cover and chill. Cut each filled half egg in half lengthwise to make 24 pieces. Working quickly, fold 1 sheet of phyllo dough into quarters; cut in half. Place one deviled egg piece at one end. Brush sides with lightly beaten egg whites. Roll phyllo strip to enclose egg. Twist ends to close. Keep dough and wrapped eggs covered with plastic or a damp cloth as you work. Deep fry 2 wrapped eggs at a time for 2 minutes. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" Yield: "24 roll-ups" - - - - - - - - - - - - - - - - - - -

Per serving: 61 Calories (kcal); 3g Total Fat; (49% calories from fat); 2g Protein; 5g Carbohydrate; 54mg Cholesterol; 79mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3236 0 0 4487 2130706543 0 356 1290 0 * Exported from MasterCook * Dill Wheat Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories Amount -------1 2 2 2 1 1/2 2 1 1/4 1 1 2 : : 16 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------water honey butter or margarine bread flour whole wheat flour dry milk powder salt dill weed caraway seed Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer Process in basic/white bread cycle; medium crust color setting. Remove baked bread from pan and cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 128 Calories (kcal); 2g Total Fat; (15% calories from fat); 4g Protein; 23g Carbohydrate; 5mg Cholesterol; 187mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. This loaf will not reach the top of your bread machine pan. It is a sturdy loaf great for hollowing out and filling with dip. For convenience, bread and dip can be made a day ahead. Cut and fill loaf just before serving. Nutr. Assoc. : 0 0 0 0 0 4620 0 0 0 5626

* Exported from MasterCook * Dill Wheat Bread (1-Pound Recipe) Recipe By Serving Size Categories Amount -------2/3 1 1 1 1/2 1 1 3/4 1/2 1/2 1 1/2 : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------water honey butter or margarine bread flour whole wheat flour dry milk powder salt dill weed caraway seed Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process in basic/white bread cycle; medium crust color setting. Remove baked bread from pan and cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 115 Calories (kcal); 2g Total Fat; (12% calories from fat); 4g Protein; 22g Carbohydrate; 3mg Cholesterol; 147mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. This loaf will not reach the top of your bread machine pan. It is a sturdy loaf great for hollowing out and filling with dip. For convenience, bread and dip can be made a day ahead. Cut and fill loaf just before serving. Nutr. Assoc. : 0 0 0 0 0 4620 0 0 0 5626 * Exported from MasterCook * Diploma Rolls Recipe By Serving Size : : 18 Preparation Time :0:00

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

: Bread Machine Recipes Fleischmann's Yeast Measure -----------cups cup teaspoons teaspoons cup cup cup

Breads

Ingredient -- Preparation Method -------------------------------bread flour (5 to 5 1/2 cups) sugar Fleischmann's� Bread Machine Yeast salt milk water (70� to 80�F) butter or margarine (1/2 stick) -- cut up eggs -- divided use

In large bowl, measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Remove 1/2 cup dough; set aside. On lightly floured surface, divide remaining dough into 2 equal pieces. Roll each piece to 15 � 9-inch rectangle. Melt remaining butter, brush on rectangles. Cut each into 9 (5 � 3-inch) rectangles; roll up from long sides and pinch seams to seal. Place rolls, seam sides down, on greased baking sheets. Divide reserved dough into 18 pieces; roll to 7-inch ropes. Tie a rope around center of each roll. Place, 2 inches apart, on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 30 minutes. Lightly beat remaining egg; brush on rolls. Bake at 400�F for 10 to 15 minutes or until done, switching positions of pans halfway through baking time for even browning. Remove from pans; cool on wire racks. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "18 Rolls" - - - - - - - - - - - - - - - - - - Per serving: 189 Calories (kcal); 4g Total Fat; (20% calories from fat); 6g Protein; 31g Carbohydrate; 33mg Cholesterol; 282mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2339 0 5626 0 0 1582 4098 0 * Exported from MasterCook *

Ditalini Cobb Salad Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Blender National Pasta Association Poultry

Food Processor Pasta

Amount -------12 3/4 1/4

Measure -----------ounces cup cup ounces medium head ounces

12 2 1 1 2

Ingredient -- Preparation Method -------------------------------Ditalini, Elbow Macaroni or other medium pasta shape -- uncooked plain non-fat yogurt fat-free mayonnaise smoked turkey -- diced celery sticks -- diced Granny Smith apple -- diced green leaf lettuce -- leaves separated, washed and drained crumbled blue cheese

Prepare pasta according to package directions. Drain and rinse with cold water. Put the yogurt and mayonnaise into a food processor or blender and whirl until smooth. Set aside. In a large bowl, stir together the pasta, smoked turkey, celery and apple. Add sauce and toss until evenly coated. Cover serving platter with lettuce leaves and spoon pasta onto the leaves. Sprinkle with blue cheese, toss lightly and serve. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 382 Calories (kcal); 8g Total Fat; (18% calories from fat); 26g Protein; 51g Carbohydrate; 46mg Cholesterol; 330mg Sodium Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26044 20159 25021 5009 26435 0 26637 0 * Exported from MasterCook * Double Apricot-Almond Bread (Large Recipe) Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Appetizers/ Snacks Breakfast/ Brunch Sweet Breads and Coffee Cakes

Bread Machine Recipes Fleischmann's Yeast

Amount -------1/2

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F)

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

6-ounce jar tablespoons cups tablespoons tablespoons teaspoons teaspoon teaspoons cup cup cup Dash teaspoon teaspoon

apricot baby food (reserve 1 teaspoon) margarine or butter (softened) bread flour dry milk sugar salt ground nutmeg (1/4 to 1/2 teaspoon) Fleischmann's� Rapid Rise yeast quartered dried apricots coarsely chopped toasted almonds GLAZE powdered sugar nutmeg apricot baby food milk

Select loaf size recommended by the manufacturer of your machine. Measure all ingredients except 1 teaspoon baby food, apricots and almonds into bread machine pan in the order that the bread machine manufacturer suggests. Select lightest crust setting. Add apricots and almonds at the time of the raisin/nut beep or 5 to 10 minutes before last kneading ends. Process in basic or rapid bake cycle. Remove baked bread from pan and cool on wire rack. Drizzle Glaze (below) over cooled loaf. ____________________ Glaze: Combine powdered sugar, dash of nutmeg, apricot baby food and milk. Stir until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 176 Calories (kcal); 5g Total Fat; (23% calories from fat); 5g Protein; 30g Carbohydrate; 5mg Cholesterol; 221mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 1582 1584 2394 0 0 0 0 3620 5626 3090 20020 0 0 0 0 1584 0 * Exported from MasterCook * Double Apricot-Almond Bread (Regular Recipe) Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Appetizers/ Snacks

Bread Machine Recipes

Breakfast/ Brunch Sweet Breads and Coffee Cakes Amount -------1/3 1 1 2 1 1 1 1/8 1 1/3 1/3 1/2 1 1 Measure -----------cup 4-ounce jar tablespoon cups tablespoon tablespoon teaspoon teaspoon teaspoon cup cup cup Dash teaspoon teaspoon

Fleischmann's Yeast

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) apricot baby food (reserve 1 teaspoon) margarine or butter (softened) bread flour dry milk sugar salt ground nutmeg (1/8 to 1/4 teaspoon) Fleischmann's� Rapid Rise yeast quartered dried apricots coarsely chopped toasted almonds GLAZE powdered sugar nutmeg apricot babyhood milk

Select loaf size recommended by the manufacturer of your machine. Measure all ingredients except 1 teaspoon baby food, apricots and almonds into bread machine pan in the order that the bread machine manufacturer suggests. Select lightest crust setting. Add apricots and almonds at the time of the raisin/nut beep or 5 to 10 minutes before last kneading ends. Process in basic or rapid bake cycle. Remove baked bread from pan and cool on wire rack. Drizzle Glaze (below) over cooled loaf. ____________________ Glaze: Combine 1/2 cup powdered sugar, dash of nutmeg, 1 teaspoon apricot baby food and 1 teaspoon milk. Stir until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 157 Calories (kcal); 4g Total Fat; (20% calories from fat); 4g Protein; 28g Carbohydrate; 3mg Cholesterol; 193mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 1582 1584 2394 0 0 0 0 3620 5626 3090 20020 0 0 0 0 1584 0 * Exported from MasterCook *

Dried Cherry-Almond Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Appetizers/ Snacks Fleischmann's Yeast

Bread Machine Recipes Sweet Breads and Coffee Cakes

Amount -------1 1 1 1 3 1/2 1/2 1/3 notes) 4 2

Measure -----------cup tablespoon large teaspoon cups cup cup cup teaspoons teaspoons

Ingredient -- Preparation Method -------------------------------plus 2 tablespoons milk butter or margarine egg salt bread flour dried tart red cherries OR dried cranberries slivered almonds -- toasted (see How to Toast Nuts in sugar Fleischmann's� Bread Machine Yeast

Add ingredients to bread machine pan in the order suggested by manufacturer, adding dried tart red cherries and almonds with flour. Recommended cycle: Basic/white bread cycle; light or medium/normal color setting. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 151 Calories (kcal); 4g Total Fat; (21% calories from fat); 5g Protein; 25g Carbohydrate; 16mg Cholesterol; 153mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Use the 1-pound recipe if your machine pan holds 10 cups or less of water. ________________ How to Toast Nuts: Toasting nuts brings out their full flavor and helps keep them crisp in breads. Spread the chopped nuts in a shallow baking pan large enough to accommodate a single layer. Bake the nuts at 350�F for 5 to 15 minutes or until lightly toasted, stirring several times and checking often. Be sure to cool the nuts before adding to the bread machine. Nutr. Assoc. : 4138 0 0 0 0 996 0 2130706543 0 0 5626

* Exported from MasterCook * Dried Cherry-Almond Bread (1-Pound Recipe) Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Appetizers/ Snacks Fleischmann's Yeast

Bread Machine Recipes Sweet Breads and Coffee Cakes

Amount -------3/4 1 1 3/4 2 1/3 1/3 1/4 notes) 1 1 1/2

Measure -----------cup tablespoon large teaspoon cups cup cup cup tablespoon teaspoons

Ingredient -- Preparation Method -------------------------------milk butter or margarine egg salt bread flour dried tart red cherries OR dried cranberries slivered almonds -- toasted (see How to Toast Nuts tip in sugar Fleischmann's� Bread Machine Yeast

Add ingredients to bread machine pan in the order suggested by manufacturer, adding dried tart red cherries and almonds with flour. Recommended cycle: Basic/white bread cycle; light or medium/normal color setting. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 142 Calories (kcal); 4g Total Fat; (24% calories from fat); 5g Protein; 22g Carbohydrate; 20mg Cholesterol; 157mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Use the 1-pound recipe if your machine pan holds 10 cups or less of water. ________________ How to Toast Nuts: Toasting nuts brings out their full flavor and helps keep them crisp in breads. Spread the chopped nuts in a shallow baking pan large enough to accommodate a single layer. Bake the nuts at 350�F for 5 to 15 minutes or until lightly toasted, stirring several times and checking often. Be sure to cool the nuts before adding to the bread machine. Nutr. Assoc. : 0 0 0 0 0 996 0 2130706543 0 0 5626

* Exported from MasterCook * Dried Tomato and Rosemary Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories Amount -------1 3 1 1 3 1 1 2 3/4 : : 16 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

1/4

Ingredient -- Preparation Method -------------------------------water snipped unsalted dried tomatoes (do not use oil pack) olive or vegetable oil salt bread flour nonfat dry milk powder sugar rosemary -- crushed paprika Fleischmann's� Bread Machine Yeast

Add ingredients to bread machine pan in the order suggested by manufacturer, adding dried tomatoes with the water. Recommended cycle: Basic/white bread cycle; medium/normal color setting. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 111 Calories (kcal); 1g Total Fat; (11% calories from fat); 4g Protein; 21g Carbohydrate; trace Cholesterol; 154mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 3160 1563 0 0 0 0 0 0 5626 * Exported from MasterCook * Dried Tomato and Rosemary Bread (1-Pound Recipe) Recipe By Serving Size Categories Amount -------: : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

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

2/3 2 1 2 3 2 3/4

cup tablespoons tablespoon teaspoon cups tablespoons teaspoons teaspoon teaspoon teaspoons

1/2 1/2 1 1/2

water snipped unsalted dried tomatoes (do not use oil pack) olive or vegetable oil salt bread flour nonfat dry milk powder sugar rosemary -- crushed paprika Fleischmann's� Bread Machine Yeast

Add ingredients to bread machine pan in the order suggested by manufacturer, adding dried tomatoes with the water. Recommended cycle: Basic/white bread cycle; medium/normal color setting. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 102 Calories (kcal); 2g Total Fat; (14% calories from fat); 3g Protein; 18g Carbohydrate; trace Cholesterol; 152mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 3160 1563 0 0 0 0 0 0 5626 * Exported from MasterCook * Dungeness Crab Newburg Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Main Dishes

Fish/ Seafood Microwave

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

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

Ingredient -- Preparation Method -------------------------------sliced mushrooms finely chopped onion butter or margarine flour half-and-half OR milk egg yolks -- slightly beaten Alaska dungeness crab meat (about 1 cup) -- thawed if dry sherry

Dash

cayenne pepper Salt Patty shells or toast points Paprika

Microwave method: Microcook mushrooms, onions and butter in 2 quart microwave safe bowl at high 2-1/2 minutes or until onion is tender. Stir in flour, then half-and-half. Microcook, covered, at medium 6 minutes or until sauce is thickened and bubbly; stir occasionally. Stir a small amount of hot mixture into yolks; return to hot mixture. Stir in crab, sherry and cayenne; salt to taste. Microcook at medium 2 to 3 minutes or until crab is thoroughly heated. Serve in patty shells; sprinkle with paprika. Stove-top method: Saut� mushrooms and onion in butter until tender. Stir in flour; cook and stir 1 minute. Add half-and-half; cook and stir about 5 minutes or until thickened. Stir a small amount of hot mixture into yolks; return to hot mixture. Stir in crab, sherry and cayenne; salt to taste. Cook and stir until crab is thoroughly heated. Serve in patty shells; sprinkle with paprika. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 251 Calories (kcal); 18g Total Fat; (63% calories from fat); 12g Protein; 11g Carbohydrate; 171mg Cholesterol; 271mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4977 0 0 0 2130706543 0 0 3232 3208 0 0 0 0 0 * Exported from MasterCook * East Indian Chicken Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Main Dishes Poultry

National Presto Industries Pressure Cooker

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

Measure -----------(3-pound) cup cup tablespoon cloves teaspoons teaspoons teaspoon

Ingredient -- Preparation Method -------------------------------chicken -- cut up water plain yogurt lemon juice garlic -- minced grated fresh ginger OR ground ginger turmeric

1 1 1 2 2 2 1/4

teaspoon teaspoon teaspoon teaspoon tablespoons teaspoons teaspoons

salt paprika curry powder pepper vegetable oil or olive oil cornstarch cold water

Place chicken in a single layer in a glass or pottery dish. Combine water, yogurt, lemon juice, garlic, ginger, turmeric, salt, paprika, curry powder, and pepper; pour over chicken and marinate at room temperature for 1 hour. Remove chicken from marinade, brushing off as much of marinade as possible (reserve marinade). Heat oil in a 4- or 6-quart Presto pressure cooker. Brown chicken, a few pieces at a time; set aside. Return all chicken to pressure cooker. Pour marinade over chicken. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken pieces to a warm platter. Mix cornstarch with cold water; blend into hot liquid. Cook and stir until mixture boils and thickens. Pour sauce over chicken. Makes 4 to 6 servings. Cuisine: "Indian" Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 224 Calories (kcal); 12g Total Fat; (50% calories from fat); 24g Protein; 3g Carbohydrate; 71mg Cholesterol; 453mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : The heart of all Indian cuisine is the masala, the combination of herbs and spices that gives each dish its individuality. One of the most commonly used masalas is a finely blended curry. The ability to mix and choose spices with subtlety is the mark of a master of Indian cookery. East Indian cuisine combines spicy and subtle flavors for unique eating pleasure. An Americanized version of an Indian meal might be East Indian Chicken served with condiments such as chutney and peanuts, along with a rice pilaf and a chopped tomato, cucumber, and yogurt salad. Round out the meal with pita bread and fresh fruit for dessert. Nutr. Assoc. : 5829 0 0 0 0 2130706543 0 0 1549 0 0 0 0 1563 0 0 * Exported from MasterCook * Easter Chicks Recipe By Serving Size Categories : : 9 Preparation Time :0:00 : Appetizers/ Snacks Fleischmann's Yeast

Bread Machine Recipes Holiday

Kids Amount -------1/3 1/3 Measure -----------cup cup large tablespoons teaspoon cups cup teaspoons teaspoons

Sweet Breads and Coffee Cakes Ingredient -- Preparation Method -------------------------------DOUGH water (70� to 80�F) evaporated milk egg butter or margarine -- cut up salt bread flour sugar freshly grated lemon peel Fleischmann's� Bread Machine Yeast Raisins GLAZE sifted powdered sugar evaporated milk (1 to 2 tablespoons) pure vanilla extract

1 3

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

2/3 1 1/4

cup tablespoon teaspoon

To make dough: Measure dough ingredients except raisins into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. To shape: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Divide dough into 9 equal pieces; roll to 10-inch ropes. Tie each into knot, leaving one end slightly shorter. Place knots, short ends up, 2 inches apart on greased baking sheet. Pinch short end of knot to form head and pointed beak. Insert 2 raisins for eyes. With fingers, flatten long end of knot. With sharp knife, make 4 to 5 cuts to form tail. Cover; let rise in warm, draft-free place until almost doubled in size, about 20 to 30 minutes. Bake at 375�F for 12 to 15 minutes or until golden brown, covering with foil after 8 minutes to prevent excess browning. Remove from pan to wire rack. Place rack over jelly roll pan or waxed paper; immediately brush with glaze while warm. ____________________ To make glaze: In small bowl, combine glaze ingredients; stir until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "9 chicks" - - - - - - - - - - - - - - - - - - Per serving: 247 Calories (kcal); 6g Total Fat; (21% calories from fat); 6g Protein; 42g Carbohydrate; 24mg Cholesterol; 242mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates

NOTES : Dough can be prepared in all-size bread machines. * If desired, cover well with plastic wrap after shaping; refrigerate 2 to 24 hours. When ready to bake, let stand, uncovered, 10 minutes at room temperature. Bake and glaze as directed. Nutr. Assoc. : 0 1582 0 0 4098 0 0 0 20084 5626 0 0 0 0 3254 5403 * Exported from MasterCook * English Muffin Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Bread Machine Recipes Breakfast/ Brunch

Breads Fleischmann's Yeast

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

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) sugar nonfat dry milk salt baking soda bread flour gluten (optional) Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on basic/white bread cycle; use medium/normal crust color setting. Do not use delayed-bake feature. Remove bread from pan; cool on wire rack. Slice and toast to serve. Store bread in airtight container or plastic storage bag at room temperature for up to 3 days. Or, slice, wrap airtight and freeze for up to one month; toast frozen slices, without thawing, as needed. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 129 Calories (kcal); 1g Total Fat; (4% calories from fat); 5g Protein; 25g Carbohydrate; trace Cholesterol; 232mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. * Gluten, a protein product from flour, improves loaf height, texture and structure; it can be found in health food stores and some supermarkets. Nutr. Assoc. : 1582 0 0 0 0 0 26388 5626 * Exported from MasterCook * English Muffin Bread (1-Pound Recipe) Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Bread Machine Recipes Breakfast/ Brunch

Breads Fleischmann's Yeast

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

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) sugar nonfat dry milk salt baking soda bread flour gluten (optional) Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on basic/white bread cycle; use medium/normal crust color setting. Do not use delayed-bake feature. Remove bread from pan; cool on wire rack. Slice and toast to serve. Store bread in airtight container or plastic storage bag at room temperature for up to 3 days. Or, slice, wrap airtight and freeze for up to one month; toast frozen slices, without thawing, as needed. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 187 Calories (kcal); 1g Total Fat; (4% calories from fat); 8g Protein; 36g Carbohydrate; 1mg Cholesterol; 326mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine

manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. * Gluten, a protein product from flour, improves loaf height, texture and structure; it can be found in health food stores and some supermarkets. Nutr. Assoc. : 1582 0 0 0 0 0 26388 5626 * Exported from MasterCook * Favorite White Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories Amount -------1 1 1/2 1 3 2 2 1 1/2 : : 16 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------plus 2 tablespoons water (70� to 80�F) butter or margarine salt bread flour nonfat dry milk sugar Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on basic/white bread cycle; use medium/normal crust color setting. Remove bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 113 Calories (kcal); 2g Total Fat; (12% calories from fat); 4g Protein; 21g Carbohydrate; 3mg Cholesterol; 150mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 1582 0 0 0 0 0 5626 * Exported from MasterCook * Favorite White Bread (1-Pound Recipe)

Recipe By Serving Size Categories Amount -------3/4 1 3/4 2 4 4 1

: : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) butter or margarine salt bread flour nonfat dry milk sugar Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on basic/white bread cycle; use medium/normal crust color setting. Remove bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 99 Calories (kcal); 1g Total Fat; (12% calories from fat); 3g Protein; 18g Carbohydrate; 3mg Cholesterol; 148mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 1582 0 0 0 0 0 0 * Exported from MasterCook * Fluffy Blackberry Sorbet Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Blender Food Processor

Desserts Marshmallow Fluff�

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

Measure Ingredient -- Preparation Method ------------ -------------------------------16-ounce can blackberries cup water teaspoon lemon juice 7 1/2-ounce jar Marshmallow Fluff�

Drain blackberries reserving 1/2 cup liquid. In a blender or food processor, combine blackberries, reserved liquid and lemon juice until berries are fairly smooth but some chunks of fruit remain. Whirl in Fluff� until blended. Pour into an ice cream maker and freeze as manufacturer directs. Or, pour into a shallow bowl and freeze 3 to 4 hours or until slushy. Beat with electric mixer or in food processor to break up ice crystal. Return to freezer and freeze until firm. Source: "Marshmallow Fluff�" S(Internet address): "http://www.marshmallowfluff.com" Yield: "1 1/2 Cups" - - - - - - - - - - - - - - - - - - Per serving: 188 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 47g Carbohydrate; 0mg Cholesterol; 23mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 2 Other Carbohydrates Nutr. Assoc. : 926989 0 0 5776 * Exported from MasterCook * Fluffy Strawberry Sorbet Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Blender Food Processor

Desserts Marshmallow Fluff�

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

Measure Ingredient -- Preparation Method ------------ -------------------------------16-ounce bag unsweetened frozen strawberries -- partially thawed cup water teaspoon lemon juice 7 1/2-ounce jar Marshmallow Fluff�

In a blender or food processor, combine strawberries, water and lemon juice until berries are fairly smooth but some chunks of fruit remain. Whirl in Fluff� until blended. Pour into an ice cream maker and freeze as manufacturer directs. Or, pour into a shallow bowl and freeze 3 to 4 hours or until slushy. Beat with electric mixer or in food processor to break up ice crystal. Return to freezer and freeze until firm. Source: "Marshmallow Fluff�" S(Internet address): "http://www.marshmallowfluff.com" Yield: "1 1/2 Cups" - - - - - - - - - - - - - - - - - - -

Per serving: 145 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 36g Carbohydrate; 0mg Cholesterol; 22mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 2 Other Carbohydrates Nutr. Assoc. : 26875 0 0 5776 * Exported from MasterCook * Food Processor Croissants Recipe By Serving Size Categories Amount -------1/4 1 3/4 2 3 1 1/2 1 1/4 1/4 1/2 : : 24 Preparation Time :0:00 : Fleischmann's Yeast Pastries

Food Processor

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

Ingredient -- Preparation Method -------------------------------warm water (105� to 115�F) Fleischmann's� Active Dry Yeast cold water vegetable oil bread flour (15 ounces) sugar salt powdered buttermilk frozen unsalted butter -- cut into 16 pieces

In a 2-cup measure stir together the warm water and yeast. Let stand for 10 minutes. Add the cold water and oil. Set aside. Using the metal blade of the food processor, mix together flour, sugar, salt and powdered buttermilk, pulsing 4 or 5 times. With the motor running pour the liquid mixture through the feed tube in a steady stream and process until the mixture forms a mass, about 30 seconds. (If the mixture is too dry to form a mass, add water by teaspoons with the motor running.) Process for 30 seconds more to knead the dough. Remove the dough to a smooth surface and flatten it into a disc 1/2-inch thick. Wrap in plastic wrap and chill in the freezer until the dough is firm throughout, but not frozen, about 1 hour and 15 minutes. Cut the firm dough into 2-inch pieces and distribute over the bottom of the food processor bowl. Sprinkle the frozen butter pieces over the dough. Pulse 15 to 20 times or until the butter is distributed throughout the dough. The pieces of butter will vary in size. Transfer the mixture to a well-floured, cool surface and press it into a block about 6 by 4 by 2 inches. Lightly flour the top of the dough and roll it into an 18 by 6-inch rectangle, flouring the work surface and the top of the dough as needed. With a soft brush remove the excess flour from the top of the dough. Fold the 2 ends to meet in the center, and again brush the excess flour from the top surface. Then fold in half; there will be 4 layers of dough. Brush

the excess flour from the dough and scrape the work surface clean. Turn the dough so that the final fold is on your left. Repeat the procedure of rolling and folding the dough twice. If the dough becomes too elastic to roll, place it on a cookie sheet and chill in the freezer for 15 to 20 minutes before proceeding. When the final turn is completed, put the dough into a plastic bag and chill in the freezer for about 30 minutes, or refrigerate for at least 1 hour, before using. Divide the dough in half. Wrap one portion and keep in the refrigerator. On a lightly floured surface, roll the dough to a 16-inch circle. Dust off any excess flour. Transfer the dough to a baking sheet and refrigerate for 20 minutes until firm. Return dough to a lightly floured surface. Using a sharp knife, cut the dough into 12 pie-shaped wedges. Roll up each wedge, beginning at wide end, pulling outward slightly to stretch the dough as you roll it. Place on an ungreased baking sheet with the center point tucked under firmly. Curve the ends slightly to form a crescent shape. Repeat for the remaining triangles, spacing the croissants about 2 inches apart. Cover with plastic wrap and set aside in a warm place to rise until puffy, about 1 1/2 hours. Repeat for the remaining dough. Preheat oven to 350�F. In a small bowl beat the egg with a fork. Brush the croissants with the beaten egg. Place the baking sheet on another sheet and bake in the upper third of the preheated oven until the croissants are golden brown and baked through, about 20 minutes. Serve warm. Makes 2 dozen rolls. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "24 Rolls" - - - - - - - - - - - - - - - - - - Per serving: 148 Calories (kcal); 9g Total Fat; (55% calories from fat); 3g Protein; 14g Carbohydrate; 22mg Cholesterol; 119mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : The dough may be refrigerated for up to 3 days or frozen for up to 6 months. Defrost frozen dough in the refrigerator for 24 hours before using. Hints for Croissants: 1) Stiffen dough. Take water out or add flour in to make the dough stiffer so it can hold its shape better. Dough should have the stiffness of French Bread dough. 2) Use commercial butter. Commercial butter or margarine has higher melting point. However, consumers may not be able to get hold of commercial butter.

3) Dough temperature should be about 70�F. Butter should be about 75� to 80�F. 4) Be careful not to tear the dough. Butter may leak out. 5) Proof box should be about 80� to 85�F. There should be no moisture in proof box. Moisture makes dough too soft. It should be dry heat in proof box. 6) Don't cover croissants with anything in proof box. May retain moisture. 7) Dough should be allowed to rest at 65� to 70�F for about 4 to 5 hours. Fermentation loosens the dough. 8) There should be about 27% fat and 50% water based on dough weight. 9) Sometimes an egg is used (in big batches) to give a little leavening. 10) Brush circle of dough with egg wash before rolling up into crescents to hold its shape better. Nutr. Assoc. : 5472 26366 0 0 2339 0 0 229 1553 * Exported from MasterCook * Fragrant Cloverleaf Rolls Recipe By Serving Size Categories Amount -------3 3 2 3/4 1/2 1/3 : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

3 1 3 1

Ingredient -- Preparation Method -------------------------------DOUGH bread flour sugar Fleischmann's� Bread Machine Yeast salt milk water (70� to 80�F) butter or margarine -- cut up egg HERB BUTTER butter or margarine -- melted Italian herb seasoning or fines herbes onion powder

1/4

To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. When cycle is complete, grease top of dough; cover tightly and refrigerate 2 to 24 hours. Remove dough from refrigerator; punch down. surface. Divide dough into 12 equal pieces; pieces. Roll into smooth balls. Place three greased muffin pan cups. Cover; let rise in doubled in size, about 30 to 45 minutes. Turn dough out onto floured divide each again into 3 balls in each section of 12 warm, draft-free place until

To bake: In small bowl, combine herb butter ingredients; brush on rolls. Bake at 375�F for 15 to 20 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: "12 Rolls" - - - - - - - - - - - - - - - - - - Per serving: 201 Calories (kcal); 7g Total Fat; (31% calories from fat); 5g Protein; 29g Carbohydrate; 32mg Cholesterol; 203mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Dough can be prepared in all-size bread machines. Nutr. Assoc. : 0 0 0 5626 0 0 1582 0 0 0 0 0 3776 0 * Exported from MasterCook * French Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories Amount -------1 1 1/4 3 2 1/2 : : 16 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) salt bread flour Fleischmann's� Bread Machine Yeast

FOR BREAD MACHINE LOAVES: Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process in French or basic/white bread cycle; medium crust color setting. Remove baked bread from pan; cool on wire rack. Makes 1 loaf. FOR CLASSIC-SHAPED LOAVES: Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process in dough/manual cycle. When cycle is complete, remove dough to lightly floured surface. If necessary, knead in additional flour to make dough easy to handle. For 1 1/2-pound recipe, divide dough in half; roll each to 12 � 8-inch rectangle. Beginning at long end, roll up tightly. Pinch seam and ends to seal. Taper ends by gently rolling back and forth. Grease large baking sheet; sprinkle with cornmeal. Place each loaf, seam side down, on prepared baking sheet. Cover; let rise in warm, draft-free place until almost doubled in size, about 15 minutes. With sharp knife,

make 3 or 4 diagonal cuts, 1/4 inch deep, across top of each loaf. Lightly beat 1 egg white with 1 tablespoon water; brush over tops. Reserve remaining egg white mixture. Bake at 375�F for 20 minutes. Brush again with reserved egg white mixture; bake an additional 5 to 10 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: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 95 Calories (kcal); trace Total Fat; (4% calories from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 168mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Use the 2-pound recipe if the pan holds 13 cups or more. Nutr. Assoc. : 1582 0 0 5626 * Exported from MasterCook * French Bread (1-Pound Recipe) Recipe By Serving Size Categories Amount -------2/3 3/4 2 1 3/4 : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) salt bread flour Fleischmann's� Bread Machine Yeast

FOR BREAD MACHINE LOAVES: Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process in French or basic/white bread cycle; medium crust color setting. Remove baked bread from pan; cool on wire rack. Makes 1 loaf. FOR CLASSIC-SHAPED LOAVES: Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process in dough/manual cycle. When cycle is complete, remove dough to lightly floured surface. If necessary, knead in additional flour to make dough easy to handle. For

1-pound recipe, roll dough to 15 � 8-inch rectangle. Beginning at long end, roll up tightly. Pinch seam and ends to seal. Taper ends by gently rolling back and forth. Grease large baking sheet; sprinkle with cornmeal. Place each loaf, seam side down, on prepared baking sheet. Cover; let rise in warm, draft-free place until almost doubled in size, about 15 minutes. With sharp knife, make 3 or 4 diagonal cuts, 1/4 inch deep, across top of each loaf. Lightly beat 1 egg white with 1 tablespoon water; brush over tops. Reserve remaining egg white mixture. Bake at 375�F for 20 minutes. Brush again with reserved egg white mixture; bake an additional 5 to 10 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: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 84 Calories (kcal); trace Total Fat; (4% calories from fat); 3g Protein; 17g Carbohydrate; 0mg Cholesterol; 134mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Use the 2-pound recipe if the pan holds 13 cups or more. * To measure liquid, pour into transparent liquid-ingredient measuring cup; read measurement at eye level. * To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife. Nutr. Assoc. : 1582 0 0 5626 * Exported from MasterCook * French Bread (2-Pound Recipe) Recipe By Serving Size Categories Amount -------1 1/3 1 3/4 4 2 1/2 : : 20 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

Measure -----------cups teaspoons cups teaspoons

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) salt bread flour Fleischmann's� Bread Machine Yeast

FOR BREAD MACHINE LOAVES:

Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process in French or basic/white bread cycle; medium crust color setting. Remove baked bread from pan; cool on wire rack. Makes 1 loaf. FOR CLASSIC-SHAPED LOAVES: Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process in dough/manual cycle. When cycle is complete, remove dough to lightly floured surface. If necessary, knead in additional flour to make dough easy to handle. For 2-pound recipe, divide dough in half; roll each to 15 � 8-inch rectangle. Beginning at long end, roll up tightly. Pinch seam and ends to seal. Taper ends by gently rolling back and forth. Grease large baking sheet; sprinkle with cornmeal. Place each loaf, seam side down, on prepared baking sheet. Cover; let rise in warm, draft-free place until almost doubled in size, about 15 minutes. With sharp knife, make 3 or 4 diagonal cuts, 1/4 inch deep, across top of each loaf. Lightly beat 1 egg white with 1 tablespoon water; brush over tops. Reserve remaining egg white mixture. Bake at 375�F for 20 minutes. Brush again with reserved egg white mixture; bake an additional 5 to 10 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: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 100 Calories (kcal); trace Total Fat; (4% calories from fat); 3g Protein; 20g Carbohydrate; 0mg Cholesterol; 188mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Use the 2-pound recipe if the pan holds 13 cups or more. Nutr. Assoc. : 1582 0 0 5626 * Exported from MasterCook * Fresh Fruit K�chen Recipe By Serving Size Categories Amount : : 16 Preparation Time :0:00 : Bread Machine Recipes Sweet Breads and Coffee Cakes

Fleischmann's Yeast

Measure

Ingredient -- Preparation Method

-------1/4 1/4

-----------cup cup large tablespoons tablespoons teaspoon cups teaspoons cups

1 3 3

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

-------------------------------DOUGH water (70� to 80�F) milk egg butter or margarine -- softened sugar salt all-purpose flour Fleischmann's� Bread Machine Yeast TOPPING sliced (1-inch) fresh fruit such as apples pears, plums, peaches, or nectarines -- peeled if desired Crumb Topping (recipe follows) Sieved apricot jam or melted jelly Almond Icing (recipe follows) CRUMB TOPPING all-purpose flour butter or margarine -- softened ALMOND ICING powdered sugar -- sifted milk (4 to 5 teaspoons) almond extract

3 1 4

1/2

cup tablespoons cup teaspoons teaspoon

1/4

Measure dough ingredients into bread machine pan in the order suggested by the manufacturer. Process in dough/manual cycle. When cycle is complete, remove dough from machine to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll dough to 10 � 15-inch rectangle. Place on large, greased baking sheet. Arrange fruit, in lengthwise rows, 1/2 inch apart, on dough. Sprinkle Crumb Topping between rows of fruit. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Bake at 375�F for 20 minutes or until done. Remove from pan and cool on wire rack. Brush fruit with jam and drizzle Almond Icing over cake. ____________________ Crumb Topping: Combine 1/2 cup all-purpose flour, 3 tablespoons sugar, 3/4 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg. Cut in 3 tablespoons softened butter or margarine until mixture resembles coarse crumbs. Almond Icing: In small bowl, combine 1 cup sifted powdered sugar, 4 to 5 teaspoons milk and 1/4 teaspoon almond extract; stir until smooth. Cuisine: "German" Source: "Fleischmann's Yeast" S(internet address): "http://www.breadworld.com/index.html" Yield: "1 (10 � 15-inch) Cake"

- - - - - - - - - - - - - - - - - - Per serving: 209 Calories (kcal); 5g Total Fat; (21% calories from fat); 4g Protein; 38g Carbohydrate; 24mg Cholesterol; 85mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 1582 0 0 0 0 0 0 5626 0 0 4157 2130706543 0 2130706543 0 0 0 0 1191 4138 18 * Exported from MasterCook * Fresh Tomato and Polenta Cakes Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Florida Tomato Committee Microwave

Main Dishes Vegetarian

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

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

Ingredient -- Preparation Method -------------------------------fresh Florida tomatoes -- (1/2-inch thick slices) ready-to-use polenta -- (1/2-inch thick slices) salt fresh basil leaves grated Parmesan cheese dried oregano

Use tomatoes held at room temperature until fully ripe. In a 2-quart microwavable baking dish arrange half the polenta rounds. Top each round with a basil leaf then a tomato slice; sprinkle tomato slices with half the salt, grated Parmesan and dried oregano, dividing evenly. Repeat layering. Microwave on HIGH (100% power) until tomatoes are tender and polenta is heated through, 8 to 10 minutes. Transfer to individual serving plates; garnish with arugula and a drizzle of prepared pesto or pesto oil, if desired. Source: "Florida Tomato Committee" - - - - - - - - - - - - - - - - - - Per serving: 559 Calories (kcal); 2g Total Fat; (3% calories from fat); 15g Protein; 120g Carbohydrate; 1mg Cholesterol; 312mg Sodium Food Exchanges: 7 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3415 27014 0 3333 0 0 * Exported from MasterCook * Fried Cheese

Recipe By Serving Size Categories Amount -------1/2 2 2 2 4 2 1

: : 24 Preparation Time :0:00 : Appetizers/ Snacks National Presto Industries

Deep Fryer

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

tablespoons tablespoons teaspoons teaspoons teaspoon

Ingredient -- Preparation Method -------------------------------melting cheese (Provolone, Mozzarella, Gruy�re, etc.) Flour eggs -- beaten Dry bread crumbs olive oil lemon juice minced green onion minced parsley minced capers

Cut cheese into 2-1/2 � 1/2-inch sticks. Dust with flour. Dip in beaten egg and into crumbs. Press crumbs around cheese; dip again in egg and crumbs to make a firm coating. Refrigerate until time to serve. Deep fry 3 or 4 at a time, turning once, until desired browness is reached. Remove from oil and drain on absorbent paper. Repeat until all are cooked. Combine remaining ingredients and serve as a dip for cheese. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 49 Calories (kcal); 4g Total Fat; (73% calories from fat); 3g Protein; trace Carbohydrate; 22mg Cholesterol; 89mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1198 0 0 0 0 0 0 0 2478 * Exported from MasterCook * Fruit and Beets Recipe By Serving Size Categories Amount -------4 1 1/2 1/4 2 : : 6 Preparation Time :0:00 : National Presto Industries Side Dishes

Pressure Cooker

Measure -----------whole cups cup teaspoons

Ingredient -- Preparation Method -------------------------------fresh beets with tops (2 1/2-inch diameter) water natural apricot or orange fruit spread lemon juice

Dash Dash

salt nutmeg

Cut beet tops leaving 2 inches attached to beets. Scrub beets thoroughly. Put beets in a 6-quart Presto pressure cooker. Add 1 1/2 cups water. Close cover securely. Place pressure regulator on vent pipe. Cook for 15 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Cool cooker at once. Remove beets and liquid. Cool beets under cold water and slip off skins. Cut into cubes or slices. Put fruit spread, lemon juice, and seasonings in pressure cooker; heat and stir to soften spread. Add beets, stirring to coat and heat. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 24 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 44mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Beets are rich in complex carbohydrates� natural starch and sugars, as well as some indigestible food fibers. That's why beets must be cooked. Cooking breaks down the stiff cell walls and makes the nutrients inside available. Normally, cooking fresh beets takes from one to two hours. In the pressure cooker, however, beets become tender, delicious, and nutritious in just 15 minutes! Nutr. Assoc. : 2231 0 2130706543 0 0 0 * Exported from MasterCook * Fruit Galette Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Desserts National Presto Industries

Fruit Saladshooter

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

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

Ingredient -- Preparation Method -------------------------------whole blanched almonds sugar flour firm pears or apples (3-4 pears) -- peeled and cored lemon juice (2-3 teaspoons) frozen puff pastry -- defrosted egg yolk cream margarine or butter

Place shredding cone in Professional Salad Shooter electric slicer-shredder. Pour almonds in food chamber and shred. Return almonds to food chamber and shred again. Combine 3 tablespoons sugar and flour with

almonds; set aside. Place thin slicing cone in Salad Shooter. Put pear quarters in food chamber and slice. Repeat until all pears are sliced (about 4 cups). Sprinkle with lemon juice and set aside. Unfold defrosted puff pastry sheet on a floured board; roll to form a 14 � 11-inch rectangle. Cut 1-inch strips from each side. Place pastry rectangle on a parchment-lined baking sheet; prick with a fork. Arrange 1 pastry strip on each side of rectangle, meeting at corners. Sprinkle almond/sugar over pricked surface. Arrange sliced pears on top of almond/sugar mixture. Beat egg yolk and cream together. Brush mixture over pastry edges and pears. Sprinkle with remaining 1 tablespoon sugar. Dot with margarine or butter. Bake in 375 degree oven for 30 minutes. Serve with vanilla ice cream, caramel sauce, or whipped cream. Makes 6-8 servings. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 136 Calories (kcal); 7g Total Fat; (43% calories from fat); 2g Protein; 18g Carbohydrate; 32mg Cholesterol; 32mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : Easy make warm Nutr. Assoc. frozen puff pastry and your favorite firm fruit combine to an exquisite, and impressive dessert. Indulge and serve it with vanilla ice cream, caramel sauce, or whipped cream. : 2035 0 0 30 797 3470 0 0 2394

* Exported from MasterCook * Fruit Ladder Loaves Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Desserts Sweet Breads and Coffee Cakes

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

Measure -----------cup large tablespoon teaspoon cups teaspoons teaspoons cup cup

Ingredient -- Preparation Method -------------------------------DOUGH milk egg butter or margarine salt bread flour sugar Fleischmann's� Bread Machine Yeast FILLING dark raisins, prunes or chopped pitted dates chopped peeled apple

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

cup cup cup teaspoon teaspoons cup

water packed brown sugar GLAZE sifted powdered sugar vanilla extract milk coarsely chopped walnuts -- toasted

3

Measure carefully, placing dough ingredients in bread machine in the order recommended by the manufacturer. Select Dough/Manual cycle. Prepare filling. In small saucepan, combine filling ingredients. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 7 minutes or until liquid is nearly absorbed. Cool. Grease 2 baking sheets. When cycle is complete, remove dough from machine to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Divide dough in half. Roll half of dough into an 8-inch square. Place on baking sheet. Spoon half the filling in a 4-inch wide strip down the center of dough, leaving 2 inches on each side. With sharp knife, slit dough at 1-inch intervals along each side of filling. Fold strips diagonally over filling, alternating from side to side. Repeat with remaining dough and filling. Cover and let rise in a warm, draft-free place until almost doubled in size, 30 to 35 minutes. Heat oven to 350�F. Bake 25 to 30 minutes or until done. (For even browning, switch positions of sheets halfway through baking.) Remove from sheets; cool on a wire rack. (2 loaves, 6 slices each) For topping, drizzle loaves with Glaze and sprinkle with chopped walnuts. ____________________ Glaze: Combine sifted powdered sugar, vanilla extract and enough milk to make glaze of drizzling consistency. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Loaves" - - - - - - - - - - - - - - - - - - Per serving: 283 Calories (kcal); 6g Total Fat; (17% calories from fat); 7g Protein; 52g Carbohydrate; 30mg Cholesterol; 171mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates NOTES : Large Ladder Loaf: Do not divide dough in half. Roll the dough into a 12-inch square. Spoon all of the filling in a 4-inch-wide strip down center of dough, leaving 4 inches on each side. Continue as directed above, except bake for 30 to 35 minutes. Makes 1 large loaf (12 slices). Nutr. Assoc. : 0 0 0 0 0 0 0 5626 0 4680 4435 0 0 0 0 0 0 0 20187

* Exported from MasterCook * Garlic Mashed Potatoes Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Kuhn Rikon Pressure Cooker

Potatoes Side Dishes

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

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

Ingredient -- Preparation Method -------------------------------water red potatoes -- quartered milk (1/2 to 3/4 cup) -- warmed garlic -- peeled and crushed butter -- melted Salt and freshly ground pepper to taste

Place trivet in bottom of a 4 quart or larger Duromatic pressure cooker. Add water, garlic and potatoes. Close lid and bring pressure to second red ring over high heat. Adjust heat to stabilize at the second red ring. Cook for 6 to 10 minutes, depending on the size and age of the potatoes. Remove from heat and use Natural Release Method (remove from heat and allow pressure to subside naturally). Drain potatoes and garlic and let stand a minute to drain excess moisture. Put potatoes and garlic through a potato ricer or mash with a potato masher and transfer to a warmed serving dish. Add milk, 1/4 cup at a time while beating, until the potatoes are creamy. Beat until blended. Season with salt and pepper to taste. Serves 6 - 8. Description: "The potatoes are not peeled in this version of the old classic. The skins give an attractive color and flavor to the dish, but feel free to peel them if you wish." Source: "Recipe courtesy of Robin McKenzie, Kuhn Rikon Corporation" S(Internet address): "http://www.eurocooking.com/kuhnrikon/index.html" Copyright: "� Kuhn Rikon" - - - - - - - - - - - - - - - - - - Per serving: 231 Calories (kcal); 6g Total Fat; (22% calories from fat); 5g Protein; 41g Carbohydrate; 16mg Cholesterol; 73mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : It may take extra time for the cooker to come to pressure due to the large volume of cold potatoes used in this recipe. For better results, make sure the potatoes are room temperature. You may substitute 1 tablespoon of infused garlic oil for the garlic and reduce the butter to 1 tablespoon.

Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Garlic Potato Wedges Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Idaho Potato Commission Potatoes

Microwave Side Dishes

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

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

Ingredient -- Preparation Method -------------------------------Idaho� Potatoes margarine garlic powder dried whole basil salt

Scrub potatoes; cut lengthwise into quarters. Combine margarine, garlic powder, basil and salt in a 1-cup microwave-safe glass measure. Microwave at HIGH 20 to 30 seconds, or until margarine is melted. Brush potatoes with margarine mixture. Arrange wedges, spoke fashion, on a large glass plate or in a large pie plate. Cover loosely with wax paper. Microwave at HIGH 9 to 11 minutes, or until potatoes are tender; rotating dish one-half turn after 5 minutes and brushing with any remaining margarine mixture. Description: "Idaho� Potato wedges brushed with garlic and basil are a tasty treat that can be eaten as a snack or side dish." Source: "The Idaho Potato Commission" S(Internet address): "http://www.famouspotatoes.org/" - - - - - - - - - - - - - - - - - - Per serving: 172 Calories (kcal); 6g Total Fat; (29% calories from fat); 3g Protein; 28g Carbohydrate; 0mg Cholesterol; 142mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5669 0 0 0 0 * Exported from MasterCook * Garlic Shrimp and Peppers Pizza Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Fish/ Seafood

Main Dishes

National Presto Industries Saladshooter Amount -------8 2 1/2 1 1/2 1 1 2 Measure -----------ounces ounces 16-ounce cup pound tablespoon cloves

Pizza

Ingredient -- Preparation Method -------------------------------well-chilled Mozzarella cheese asiago or room temperature Parmesan cheese each red, green, and yellow bell peppers (12 inch) ready-made Italian bread/pizza shell prepared pizza sauce medium uncooked shrimp -- peeled and deveined olive oil -- preferably extra-virgin garlic -- minced

Heat oven to 450�F. Fit Salad Shooter electric slicer-shredder with shredding cone. Shred Mozzarella cheese into a medium bowl and asiago cheese into a small bowl. Cut the bell pepper halves into quarters. Fit Salad Shooter with slice cone, stack pepper slices in the food chamber and slice into a medium bowl. Stir-fry shrimp in oil with garlic in a large skillet over medium-high heat 2 minutes. Add pepper strips; continue to stir-fry 1 to 2 minutes or until shrimp are cooked through. Place bread shell on baking sheet. Spread pizza sauce evenly over bread shell, add shrimp, and peppers; top with Mozzarella and Asiago cheeses. Bake 12 to 14 minutes or until cheese is melted and crust is golden brown. Cut into wedges. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" Yield: "1 12-inch pizza" - - - - - - - - - - - - - - - - - - Per serving: 478 Calories (kcal); 19g Total Fat; (36% calories from fat); 33g Protein; 43g Carbohydrate; 157mg Cholesterol; 957mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 922 25000 3572 756 4520 1372 0 0 * Exported from MasterCook * Giant Cinnamon Rolls Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Appetizers/ Snacks Breakfast/ Brunch Sweet Breads and Coffee Cakes

Bread Machine Recipes Fleischmann's Yeast

Amount --------

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

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

1 2 3 3 2

1/2 1/4 3/4

cup cup large tablespoons teaspoon tablespoons cups teaspoons cup cup teaspoons cup cup cup teaspoons teaspoon

milk water egg butter or margarine -- cut-up salt granulated sugar bread flour Fleischmann's� Bread Machine Yeast FILLING butter or margarine packed light brown sugar ground cinnamon chopped pecans (toasted) OR raisins ICING sifted powdered sugar milk pure vanilla extract

1/3 1/3 1 1/2 3/4 3/4 1 5

1/2

Add dough ingredients to bread machine pan in the order suggested by the manufacturer. Select dough/manual cycle. When cycle is complete, remove dough to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll dough to 20 � 9-inch rectangle. For filling, melt remaining 1/3 cup butter; brush on dough. Evenly sprinkle brown sugar, cinnamon and pecans on dough. Beginning at short end, roll up tightly; pinch seam to seal. Cut into 4 equal pieces. Place, cut sides up, in greased 9 � 9-inch baking pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 375�F for 35 to 40 minutes or until done; cover with foil during last 10 minutes to prevent excess browning. Remove from pan and cool on wire rack. Drizzle Powdered Sugar Icing on rolls. ____________________ Powdered Sugar Icing: In small bowl, combine sifted powdered sugar, 4 to 5 teaspoons milk and pure vanilla extract. Stir until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "4 Rolls" - - - - - - - - - - - - - - - - - - Per serving: 957 Calories (kcal); 40g Total Fat; (37% calories from fat); 18g Protein; 134g Carbohydrate; 109mg Cholesterol; 658mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 5626 0 0 0 0 0 20148 0 2130706543 0 0 0 0

5403 * Exported from MasterCook * Giant Hot Cross Bun (1 1/2-Pound Recipe) Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Appetizers/ Snacks Breakfast/ Brunch Sweet Breads and Coffee Cakes

Bread Machine Recipes Fleischmann's Yeast

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

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) evaporated milk egg sugar butter or margarine salt ground allspice ground nutmeg bread flour Fleischmann's� Bread Machine Yeast imported chopped or snipped pitted dates chopped mixed candied fruits FROSTING sifted powdered sugar evaporated milk vanilla extract

2

Measure all ingredients except dates, candied fruits and frosting into bread machine pan in the order that the bread machine manufacturer suggests. Process in sweet bread or dried fruit/nut cycle; if machine does not have these cycles, use basic bread cycle on lightest crust setting. Add dates and candied fruits at the signal or 5 to 10 minutes before the last kneading step ends. Remove baked bread from pan; cool on wire rack. Drizzle or pipe frosting on bread to make a cross. ____________________ Powdered Sugar Frosting: In small bowl, combine sifted powdered sugar, 1 to 2 teaspoons evaporated milk and vanilla extract. Stir until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - -

Per serving: 163 Calories (kcal); 3g Total Fat; (18% calories from fat); 4g Protein; 29g Carbohydrate; 19mg Cholesterol; 101mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : Select loaf size recommended by the manufacturer of your machine. Nutr. Assoc. : 1582 0 0 0 0 0 0 0 0 5626 2662 2431 0 0 0 0 0 * Exported from MasterCook * Giant Hot Cross Bun (1-Pound Recipe) Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Appetizers/ Snacks Breakfast/ Brunch Sweet Breads and Coffee Cakes

Bread Machine Recipes Fleischmann's Yeast

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

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) evaporated milk egg sugar butter or margarine salt ground allspice ground nutmeg bread flour Fleischmann's� Bread Machine Yeast imported chopped or snipped pitted dates chopped mixed candied fruits Powdered Sugar Frosting -- recipe follows POWDERED SUGAR FROSTING powdered sugar evaporated milk (1 to 2 teaspoons) vanilla extract

1/2 1 1/4

cup teaspoon teaspoon

Measure all ingredients except dates, candied fruits and frosting into bread machine pan in the order that the bread machine manufacturer suggests. Process in sweet bread or dried fruit/nut cycle; if machine does not have these cycles, use basic bread cycle on lightest crust setting. Add dates and candied fruits at the signal or 5 to 10 minutes before the last kneading step ends. Remove baked bread from pan; cool on wire rack. Drizzle or pipe frosting on bread to make a cross. ____________________ Powdered Sugar Frosting: In small bowl, combine 1/2 cup sifted powdered sugar, 1 to 2 teaspoons evaporated milk and 1/4 teaspoon vanilla extract. Stir until smooth. Source:

"Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 158 Calories (kcal); 3g Total Fat; (17% calories from fat); 4g Protein; 29g Carbohydrate; 22mg Cholesterol; 77mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : Select loaf size recommended by the manufacturer of your machine. Nutr. Assoc. : 1582 3254 0 0 0 0 0 0 0 5626 2662 2431 2130706543 0 0 3254 0 * Exported from MasterCook * Giant Spiced Fan Tan Recipe By Serving Size Categories Amount -------1/2 1/4 1/4 1 1 3 2 2 2 1 1/4 1/4 : : 16 Preparation Time :0:00 : Bread Machine Recipes Sweet Breads and Coffee Cakes

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------DOUGH water (70� to 80�F) butter or margarine (1/2 stick) -- cut up milk egg salt bread flour sugar Fleischmann's� Bread Machine Yeast FILLING butter or margarine -- softened sugar ground cinnamon ground nutmeg

To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. To shape and fill: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Roll dough to 12 � 6-inch rectangle; spread with 2 tablespoons softened butter. In small bowl, combine 1/4 cup sugar, cinnamon and nutmeg. Remove 2 teaspoons; reserve for topping. Evenly sprinkle remaining sugar mixture over butter. With sharp knife, cut dough lengthwise in half. Stack both halves with spice side up; cut crosswise into 6 pieces. Arrange stacks, standing sideways, in greased 8 � 4-inch loaf pan. Cover; let rise in

warm, draft-free place until doubled in size, about 30 to 45 minutes. Evenly sprinkle reserved sugar mixture on dough. Bake at 350�F for 30 to 35 minutes or until done. Carefully 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: 157 Calories (kcal); 5g Total Fat; (29% calories from fat); 4g Protein; 24g Carbohydrate; 16mg Cholesterol; 188mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : Dough can be prepared in 1 1/2 and 2-pound bread machines. * To measure liquid, pour into transparent liquid-ingredient measuring cup; read measurement at eye level. * To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife. Nutr. Assoc. : 0 1582 4098 0 0 0 0 0 5626 0 0 0 0 0 0 * Exported from MasterCook * Ginger Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Bread Machine Recipes Holiday Sweet Breads and Coffee Cakes

Fleischmann's Yeast Kids

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

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

Ingredient -- Preparation Method -------------------------------milk molasses egg butter or margarine -- cut up salt bread flour ground ginger ground cinnamon ground cloves Fleischmann's� Bread Machine Yeast

Add ingredients to bread machine pan in the order suggested by manufacturer. (If dough is too dry or stiff or too soft or slack, adjust dough consistency - see Adjusting Dough Consistency tip in Notes.) Recommended cycle: Basic/white bread cycle; light or medium/normal color setting.

Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 129 Calories (kcal); 3g Total Fat; (18% calories from fat); 4g Protein; 22g Carbohydrate; 17mg Cholesterol; 126mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Use the 1-pound recipe if your machine pan holds 10 cups or less of water. For large-capacity machines with glass domes, make the 1-pound loaf size only and cover dome with foil (do not cover vents) while baking to ensure complete baking. Checking Dough Consistency: Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade. If dough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency. If dough is too soft or sticky, add additional bread flour, 1 teaspoon at a time. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 5626 * Exported from MasterCook * Ginger Bread (1-Pound Recipe) Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Bread Machine Recipes Holiday Sweet Breads and Coffee Cakes

Fleischmann's Yeast Kids

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

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

Ingredient -- Preparation Method -------------------------------milk molasses egg butter or margarine -- cut up salt bread flour ground ginger ground cinnamon ground cloves Fleischmann's� Bread Machine Yeast

Add ingredients to bread machine pan in the order suggested by manufacturer. (If dough is too dry or stiff or too soft or slack, adjust dough consistency - see Adjusting Dough Consistency tip in Notes.) Recommended cycle: Basic/white bread cycle; light or medium/normal color setting.

Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 114 Calories (kcal); 2g Total Fat; (16% calories from fat); 4g Protein; 20g Carbohydrate; 20mg Cholesterol; 110mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Use the 1-pound recipe if your machine pan holds 10 cups or less of water. For large-capacity machines with glass domes, make the 1-pound loaf size only and cover dome with foil (do not cover vents) while baking to ensure complete baking. Checking Dough Consistency: Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade. If dough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency. If dough is too soft or sticky, add additional bread flour, 1 teaspoon at a time. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 5626 * Exported from MasterCook * Ginger Lime Carrots Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Microwave Side Dishes

Nat. Pork Producers Council Vegetables

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

Measure -----------pounds cups teaspoons tablespoons tablespoons tablespoons tablespoon tablespoon

Ingredient -- Preparation Method -------------------------------carrots -- pared and sliced water salt butter honey lime juice grated lime peel grated ginger root

Heat carrots, water and salt in large saucepan to boiling; reduce heat. Simmer uncovered until carrots are crisp-tender, about 5-8 minutes; drain. Return carrots to saucepan. In microwave-safe container, heat remaining ingredients in microwave for 2 minutes. Pour butter mixture over carrots; stir gently over low heat until carrots are glazed, about 2 minutes. Source: "National Pork Producers Council" S(Internet address):

"http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 121 Calories (kcal); 5g Total Fat; (31% calories from fat); 2g Protein; 20g Carbohydrate; 12mg Cholesterol; 500mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 20217 0 * Exported from MasterCook * Gingered Fruit Recipe By Serving Size Categories Amount -------2 1 1 1 1/3 2 1 1/4 : : 16 Preparation Time :0:00 : Fruit Saladshooter

National Presto Industries

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

cup tablespoons tablespoon teaspoon

Ingredient -- Preparation Method -------------------------------firm plums -- pitted apple -- peeled firm pear firm kiwi -- peeled honey lemon juice chopped candied ginger OR shredded fresh ginger or ground ginger

Cut plums, apple, and pear into quarters or eighths, if large, to fit in Salad Shooter food chamber. Using slicing cone, slice fruit into mixing bowl. Combine honey and lemon juice; pour over fruit and toss to mix. Sprinkle with candied, fresh, or ground ginger. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" Yield: "4 cups" - - - - - - - - - - - - - - - - - - Per serving: 41 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 11g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 26361 0 4410 779 0 0 2130706543 0 631 * Exported from MasterCook *

Grandma's Best Cinnamon Rolls Recipe By Serving Size Categories : : 9 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breakfast/ Brunch Sweet Breads and Coffee Cakes

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

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

Ingredient -- Preparation Method -------------------------------OATMEAL DOUGH all-purpose flour quick oats granulated sugar Fleischmann's� Bread Machine Yeast salt butter or margarine (1/2 stick) -- cut up milk water egg FILLING butter or margarine -- melted packed brown sugar ground cinnamon raisins (optional) HONEY BUTTER ICING sifted powdered sugar butter or margarine -- softened honey

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

2 2

To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. To shape and fill: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Roll dough to 18 � 8 inches; brush with melted butter. Sprinkle with brown sugar, cinnamon and raisins, if desired, to within 1/2 inch of edges. Roll up tightly from long side, pinching seam to seal; cut into 9 equal pieces. Place, cut sides up, in greased 8 � 8-inch pan. Cover; let rise in warm place 45 to 60 minutes or until doubled. Bake at 350�F for 25 to 30 minutes or until done. Remove from pan; cool on wire rack. In small bowl, mix powdered sugar and softened butter with fork until blended; stir in honey until smooth. Drizzle or spread on rolls. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "9 Rolls"

- - - - - - - - - - - - - - - - - - Per serving: 355 Calories (kcal); 11g Total Fat; (28% calories from fat); 5g Protein; 59g Carbohydrate; 35mg Cholesterol; 247mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1 1/2 Other Carbohydrates NOTES : Dough can be prepared in all-size bread machines. Nutr. Assoc. : 0 0 20223 0 26366 0 4098 0 0 0 0 0 0 0 0 4680 0 0 0 0 0 * Exported from MasterCook * Greek Trinity Bread Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Bread Machine Recipes Holiday

Fleischmann's Yeast Sweet Breads and Coffee Cakes

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

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) eggs -- divided use butter or margarine -- cut up salt bread flour sugar anise seed Fleischmann's� Bread Machine Yeast golden raisins

Measure water, 2 eggs, 1 egg yolk (reserve egg white), butter, salt, flour, sugar, anise seed and yeast into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Remove 1/2 cup dough; reserve. Knead raisins into remaining dough; divide into 3 equal pieces. Form each into smooth ball; arrange on greased baking sheet in the shape of a three-leaf clover. Divide reserved dough into 4 equal pieces; roll each to 10-inch rope. Place 2 ropes side by side; twist together, pinching ends to seal. Repeat with remaining ropes. Arrange twisted ropes on clover in the form of a cross, tucking ends under. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. Lightly beat reserved egg white; brush on dough. Bake at 375�F for 30 to 35 minutes or until done, covering with foil after 10 minutes to prevent excess browning. Remove from pan; cool on wire rack. Cuisine: "Greek" Source:

"Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 257 Calories (kcal); 7g Total Fat; (24% calories from fat); 7g Protein; 43g Carbohydrate; 61mg Cholesterol; 247mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : Dough can be prepared in 1 1/2 and 2-pound bread machines. * To measure liquid, pour into transparent liquid-ingredient measuring cup; read measurement at eye level. * To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife. This traditional Greek Easter bread gets its name from its shape. Three joined loaves together, topped with a cross represent the Trinity. According to Greek tradition, the bread is not cut until the family is seated at the Easter dining table. Each person should get one thin slice from each of the three loaves. Nutr. Assoc. : 1582 0 0 0 0 0 0 5626 0 * Exported from MasterCook * Greek-Style Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories Amount -------1 1 1 3 3/4 1/4 1 2 : : 16 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------milk olive or vegetable oil salt bread flour crumbled Feta cheese (3 ounces) sliced pitted ripe olives -- drained sugar Fleischmann's� Bread Machine Yeast

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Add cheese and ripe olives with flour. If Feta cheese is packed in brine, drain it well and pat dry. Crumble cheese lightly into measuring cup (do not pack cheese). Select Basic/White cycle. Use Medium crust color. Do not use delay cycles. Adjust dough consistency, if needed, according to the "Note" below. Remove baked bread from pan and cool on wire rack. Store bread in freezer; bring to room temperature before serving.

Cuisine: "Greek" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 135 Calories (kcal); 4g Total Fat; (23% calories from fat); 5g Protein; 21g Carbohydrate; 8mg Cholesterol; 238mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Make 1 1/2-Pound Recipe with bread machines that use 3 cups flour, or make 1-Pound Recipe with bread machines that use 2 cups flour. Nutr. Assoc. : 0 986 0 2339 3272 26010 0 5626 * Exported from MasterCook * Greek-Style Bread (1-Pound Recipe) Recipe By Serving Size Categories Amount -------1/2 2/3 1 3/4 2 3 2 1 1/2 : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------crumbled Feta cheese (2 ounces) milk olive or vegetable oil salt bread flour sliced pitted ripe olives -- drained sugar Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in order suggested by manufacturer, adding cheese and olives with flour. If Feta cheese is packed in brine, drain well and pat dry; set aside. Process on basic/white bread cycle; use medium/normal crust color setting. Do not use timed-bake feature. Remove bread from pan; cool on wire rack. Cuisine: "Greek" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - -

Per serving: 124 Calories (kcal); 4g Total Fat; (25% calories from fat); 4g Protein; 18g Carbohydrate; 7mg Cholesterol; 229mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 3272 0 986 0 0 20169 0 5626 * Exported from MasterCook * Green Chile and Cheddar-Stuffed French Bread Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Appetizers/ Snacks Breads

Bread Machine Recipes Fleischmann's Yeast

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

Measure -----------cup tablespoon teaspoon cups teaspoons cups 4 oz can cup cup

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

Ingredient -- Preparation Method -------------------------------DOUGH water (70� to 80�F) olive or vegetable oil salt bread flour Fleischmann's� Bread Machine Yeast FILLING shredded sharp Cheddar cheese (6 ounces) diced green chiles -- well drained chopped ripe olives -- drained chopped green onions TOPPING egg white -- lightly beaten

To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. To shape and fill: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Roll dough to 14 � 10-inch rectangle. Evenly sprinkle with filling ingredients 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 long 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 4-inch slits lengthwise down center of loaf, cutting at a slight diagonal and cutting deep enough to expose filling. Bake at 400�F for 25 to 30 minutes or until cheese is melted and crust is golden brown. Cool 5 minutes before removing

from pan. Serve warm. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 173 Calories (kcal); 7g Total Fat; (34% calories from fat); 7g Protein; 21g Carbohydrate; 15mg Cholesterol; 257mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Dough can be prepared in all-size bread machines. Nutr. Assoc. : 0 1582 986 0 0 5626 0 0 2536 20197 2678 0 0 0 0 * Exported from MasterCook * Grilled Crab with Blender B�arnaise Sauce Recipe By Serving Size Categories :Steve Williams, King Salmon, Alaska : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Blender Fish/ Seafood Grill Ingredient -- Preparation Method -------------------------------white wine vinegar minced onions or chives tarragon leaves -- crushed egg yolks Dijon mustard salt pepper butter chopped ripe olives Alaska king crab legs, dungeness OR snow crab

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

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

In small, microwaveable bowl, combine vinegar, onion and tarragon. Microwave on high about 2 minutes or until vinegar is reduced to 2 tablespoons; set aside. Place egg yolks, mustard, salt and pepper in blender; blend on low 3 seconds. Put butter in microwaveable cup, cover, and microwave on high until melted, about 2 minutes. With blender on low, gradually pour hot butter into yolks in a steady stream; turn off blender. Add vinegar mixture, olives and blend just until combined. Keep warm. Cook Alaska crab on hot grill about 5 minutes. Serve with B�arnaise sauce. Source:

"Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 561 Calories (kcal); 42g Total Fat; (67% calories from fat); 42g Protein; 4g Carbohydrate; 387mg Cholesterol; 1262mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates NOTES : Also great with Alaska halibut! This recipe was one of five winning recipes of ASMI's Second Annual Fishermen's Grilled Recipe contest. The five winning recipes were selected by an independent home economist from a field of 50 entries. The recipes were evaluated for flavor, originality and ease of preparation. Nutr. Assoc. : 0 20220 1484 3232 0 0 0 0 2678 26445 0 2130706543 * Exported from MasterCook * Grilled Pork Tenderloin with Cointreau and Ginger Recipe By Serving Size Categories : : 6 Preparation Time :0:15 : Food Processor Main Dishes Pork

Grill Nat. Pork Producers Council

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

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

Ingredient -- Preparation Method -------------------------------pork tenderloin olive oil Cointreau or other orange liqueur minced ginger soy sauce garlic -- minced green onions -- minced lime juice red pepper flakes beef broth

Place tenderloin in plastic ziplock bag. Put next eight ingredients in food processor or blender, process until smooth. Add to plastic bag with pork. Rub to coat pork well. Chill for several hours. Remove pork from bag, reserving marinade. Preheat charcoal grill. Grill pork over medium hot coals to an internal temperature of 150�F, about 20 minutes. Baste frequently with marinade. Remove from grill. Cover, keep warm and let rest for 15 minutes. Reserve all juices. Combine beef broth with 1/2 cup reserved marinade. Heat to a boil. Simmer 5 minutes. Add pork juices. Simmer for a few minutes. Slice tenderloin. Arrange on plates. Pour warm sauce over slices. Garnish

with cilantro and orange slices, if desired. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 263 Calories (kcal); 13g Total Fat; (49% calories from fat); 25g Protein; 5g Carbohydrate; 74mg Cholesterol; 507mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 4305 0 0 0 0 0 0 0 * Exported from MasterCook * Grown-Up S'mores Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Appetizers/ Snacks Desserts Microwave

Cherry Marketing Institute Kids

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

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

Ingredient -- Preparation Method -------------------------------marshmallow cream dried cherries -- tart semisweet chocolate morsels 2 1/2-inch graham cracker squares

In a small bowl combine marshmallow creme, cherries and chocolate morsels; mix well. Place 6 of the graham crackers on a microwave-safe plate. Spoon a heaping tablespoon of marshmallow mixture on each cracker. Top with remaining crackers. Microwave, uncovered, on HIGH(100% power) 30 to 40 seconds, or until marshmallow mixture is soft and warm. Description: "A gooey treat for kids of all ages." Source: "Cherry Marketing Institute" S(Internet address): "http://www.cherrymkt.org/index.html" - - - - - - - - - - - - - - - - - - Per serving: 163 Calories (kcal); 4g Total Fat; (19% calories from fat); 2g Protein; 33g Carbohydrate; 0mg Cholesterol; 92mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates

NOTES : To prepare in a conventional oven, place 6 of the graham crackers in an ovenproof baking dish. Proceed as above. Bake in a preheated 350 degree oven 2 to 3 minutes, or until marshmallow mixture is soft and warm. Nutr. Assoc. : 4107 26525 4886 649 * Exported from MasterCook * Halibut Marengo Style Recipe By Serving Size Categories Amount -------4 1 1/4 1/4 1/4 1/4 1/8 : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Microwave

Fish/ Seafood

Measure -----------4-ounce medium cup cup cup tablespoon tablespoon teaspoon teaspoon Dash

1 1

Ingredient -- Preparation Method -------------------------------Alaska halibut steaks (4 to 6 ounces each) Salt and pepper tomato -- diced sliced fresh mushrooms onions -- sliced diced celery lemon juice vegetable oil thyme -- crushed salt pepper Chopped parsley

Sprinkle halibut with salt and pepper and place in shallow microwave safe dish. Spoon tomato over halibut. In 2 cup microwave safe dish combine mushrooms, onions, celery, lemon juice, oil, thyme, salt and pepper; mix well. Microcook, covered with vented plastic wrap, on high for 2 to 3 minutes or until crisp-tender. Spoon over halibut. Microcook, covered, on high for 4 to 6 minutes or until halibut flakes when tested with a fork. Garnish with chopped parsley. Cuisine: "French" Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 169 Calories (kcal); 6g Total Fat; (33% calories from fat); 24g Protein; 3g Carbohydrate; 36mg Cholesterol; 138mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3647 0 0 3386 4288 0 0 0 0 0 0 0

* Exported from MasterCook * Ham and Cheddar-Stuffed French Bread Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Appetizers/ Snacks Breads

Bread Machine Recipes Fleischmann's Yeast

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

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

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

Ingredient -- Preparation Method -------------------------------DOUGH water (70� to 80�F) olive or vegetable oil salt bread flour Fleischmann's� Bread Machine Yeast 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: Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. To fill: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. 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: 418 Calories (kcal); 18g Total Fat; (39% calories from fat); 21g

Protein; 42g 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 NOTES : Dough can be prepared in all-size bread machines. Nutr. Assoc. : 0 1582 986 0 0 5626 0 0 2536 2819 3439 0 0 0 * Exported from MasterCook * Ham and Cheese Breakfast Loaf Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Appetizers/ Snacks Breads Fleischmann's Yeast

Bread Machine Recipes Breakfast/ Brunch

Amount -------2 3/4 1 1 1 1 1 2 2 12 8 1

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

Ingredient -- Preparation Method -------------------------------DOUGH bread flour (2 3/4 to 3 1/4 cups) Fleischmann's� Bread Machine Yeast sugar salt very warm water (70� to 80�F) butter or margarine Dijon-style mustard mayonnaise sliced fully-cooked lean ham sliced sharp Cheddar or Swiss cheese TOPPING egg -- lightly beaten Sesame seeds

To make dough: In large bowl, measure dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. Combine mustard and mayonnaise; reserve. To shape: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. On lightly floured surface, roll dough to 14 � 10 inches. Transfer to greased large baking sheet. Evenly layer 1/3 ham slices, 1/2 cheese slices and 1/2 mustard mixture on center third length of dough. Repeat with 1/3 ham slices, remaining cheese slices and mustard mixture. Top with remaining ham. Make cuts from filling to dough edges at 1-inch intervals along sides of filling. Alternating sides, fold strips at an angle across filling. Pinch both ends to enclose filling. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Brush with egg; sprinkle with sesame seed. Bake at 400�F for 30 to 35 minutes or until done. Remove to wire rack. Serve warm. Source:

"Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "12 Slices" - - - - - - - - - - - - - - - - - - Per serving: 259 Calories (kcal); 11g Total Fat; (36% calories from fat); 15g Protein; 25g Carbohydrate; 50mg Cholesterol; 692mg 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 2339 5626 0 0 3728 0 0 0 708 5231 0 0 0 1357 * Exported from MasterCook * Hazelnut Butter Cups Recipe By Serving Size Categories : : 20 Preparation Time :0:00 : Candy Food Processor

Dundee Hazelnuts The Oregon Hazelnut Industry

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

Measure -----------pounds cup Dash pound cup tablespoons

Ingredient -- Preparation Method -------------------------------milk chocolate coating FILLING hazelnut butter salt margarine powdered sugar graham cracker crumbs

Combine filling ingredients in the food processor. Store in airtight container. Melt chocolate coating in top of double boiler over hot water. When melted, spoon into small candy mold or paper cup. While chocolate is still soft, place a small spoonful of filling mixture into center of cup. Push one roasted hazelnut into top of filling, allowing chocolate to fill in around sides of paper cup. Refrigerate in tightly covered container.

Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" Yield: "5 1/2 cups" - - - - - - - - - - - - - - - - - - Per serving: 298 Calories (kcal); 20g Total Fat; (57% calories from fat); 5g

Protein; 28g Carbohydrate; 7mg Cholesterol; 130mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 27122 0 0 26964 0 0 0 0 * Exported from MasterCook * Hazelnut Crunch Ice Cream Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Dundee Hazelnuts Ice Cream/ Frozen Yogurt

Ice Cream Maker The Oregon Hazelnut Industry

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

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

Ingredient -- Preparation Method -------------------------------egg yolks sugar salt hazelnut liqueur OR hazelnut extract milk heavy cream vanilla Oregon Hazelnut Crunch

Combine egg yolks, sugar, salt, and liqueur in a 3-quart pan. When sugar is dissolved, add milk. Cook in double boiler over medium heat until custard is thick enough to coat a spoon, stirring occasionally. Remove from heat and cool to room temperature; add cream and vanilla. Chill thoroughly. Pour mixture into ice cream freezer and freeze for 10 minutes or until mixture is very stiff. Add Oregon hazelnut crunch and process an additional 10 minutes or until desired consistency. Description: "This is a soft ice cream. It may be made the day before and stored in a freezer for a firmer ice cream." Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" Yield: "8 1/2 cups" - - - - - - - - - - - - - - - - - - Per serving: 806 Calories (kcal); 60g Total Fat; (66% calories from fat); 8g Protein; 60g Carbohydrate; 329mg Cholesterol; 310mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 3 1/2 Other Carbohydrates

Nutr. Assoc. : 3232 0 0 2130706543 0 1273 0 0 0 0 * Exported from MasterCook * Oregon Hazelnut Crunch Recipe By Serving Size Categories Amount -------1 1/4 1/4 1/4 1/4 2 1 1 1/8 : : 10 Preparation Time :0:00 : Candies The Oregon Hazelnut Industry

Dundee Hazelnuts

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

Ingredient -- Preparation Method -------------------------------sugar hazelnut liqueur OR hazelnut extract corn syrup water salt baking soda roasted and chopped Oregon hazelnuts

Combine sugar, liqueur or extract, corn syrup, water and salt in a 1-quart saucepan and bring to a boil. Cook to 300�F (syrup will be golden color) without stirring. Remove from heat and add hazelnuts and soda (mixture will foam); stir briskly and pour into buttered pan. Let cool. Break into coarse crumbs with rolling pin. Store in airtight container until used. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - Per serving: 216 Calories (kcal); 9g Total Fat; (36% calories from fat); 2g Protein; 33g Carbohydrate; 0mg Cholesterol; 163mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 2130706543 0 2029 0 0 0 0 3677 * Exported from MasterCook * Hazelnut Crunch Ice Cream (Low Cholesterol) Recipe By Serving Size Categories : : 10 Preparation Time :0:00 : Dundee Hazelnuts Ice Cream/ Frozen Yogurt

Ice Cream Maker The Oregon Hazelnut Industry

Amount

Measure

Ingredient -- Preparation Method

-------8 1/4 1/2 1/2 1/8 24 4 1 1 1/2

-----------ounces cup cup cup teaspoon ounces cups tablespoon cups

-------------------------------egg beater sugar hazelnut liqueur OR hazelnut extract salt evaporated skim milk mocha mix vanilla Oregon Hazelnut Crunch

Combine egg beater, sugar, liqueur, salt and evaporated milk. Cook in double boiler over medium heat until custard is thick enough to coat a spoon, stirring frequently. Remove from heat and cool to room temperature; add vanilla and mocha mix. Chill thoroughly. Pour mixture into ice cream freezer and freeze for 10 minutes or until mixture is very stiff. Add Oregon hazelnut crunch and process an additional 10 minutes or until desired consistency. Description: "This is a soft ice cream. It may be made the day before and stored in a freezer for a firmer ice cream." Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" Yield: "10 3/4 cups" - - - - - - - - - - - - - - - - - - Per serving: 790 Calories (kcal); 27g Total Fat; (29% calories from fat); 14g Protein; 128g Carbohydrate; 2mg Cholesterol; 599mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 8 Other Carbohydrates Nutr. Assoc. : 3220 0 2130706543 0 1273 0 0 4170 0 0 * Exported from MasterCook * Oregon Hazelnut Crunch Recipe By Serving Size Categories Amount -------1 1/4 1/4 1/4 1/4 : : 10 Preparation Time :0:00 : Candies The Oregon Hazelnut Industry

Dundee Hazelnuts

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

Ingredient -- Preparation Method -------------------------------sugar hazelnut liqueur OR hazelnut extract corn syrup

2 1 1 1/8

tablespoons teaspoon teaspoon cup

water salt baking soda roasted and chopped Oregon hazelnuts

Combine sugar, liqueur or extract, corn syrup, water and salt in a 1-quart saucepan and bring to a boil. Cook to 300�F (syrup will be golden color) without stirring. Remove from heat and add hazelnuts and soda (mixture will foam); stir briskly and pour into buttered pan. Let cool. Break into coarse crumbs with rolling pin. Store in airtight container until used. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - Per serving: 216 Calories (kcal); 9g Total Fat; (36% calories from fat); 2g Protein; 33g Carbohydrate; 0mg Cholesterol; 163mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 2130706543 0 2029 0 0 0 0 3677 * 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 * Hazelnut Tart Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Desserts Food Processor The Oregon Hazelnut Industry

Dundee Hazelnuts Pies

Amount -------1 6 11 3 7 1 1 3/4

Measure -----------cup Pinch tablespoons tablespoons ounces tablespoons tablespoon cups

Ingredient -- Preparation Method -------------------------------all-purpose flour salt sugar cold unsalted butter -- cut into small pieces bittersweet chocolate -- melted heavy cream honey Oregon hazelnuts -- roasted and coarsely chopped

In food processor, pulse flour, salt and 1 tablespoon sugar to combine. Add 7 tablespoons butter; pulse 8 times. Add 3 tablespoons cold water and pulse until dough looks moist and holds together but hasn't formed a ball. Do not overprocess. Wrap dough and chill 1 hour. Roll out dough and fit into 9 1/2" tart pan with removable bottom. Freeze 20 minutes. Line tart shell with foil, fill with dried beans or pie weights; prick shell thoroughly with fork. Bake in 350� oven for 15 minutes or until dried and golden. Cool completely. With pastry brush, paint bottom of tart pan with thin layer of melted chocolate. Allow to set. Set remaining chocolate aside. In saucepan, melt 4 tablespoons butter. Add remaining sugar, cream and honey. Bring to boil; stir to dissolve sugar. Boil 2 minutes. Stir in hazelnuts. Pour nut mixture into tart shell. Bake at 350� for 30 minutes, or until golden brown. Cool on rack. Remelt reserved chocolate. Dip fork or tip of teaspoon into chocolate and drip free-form design on top of cooled tart.

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

Yield: "1 tart" T(Baking Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 535 Calories (kcal); 46g Total Fat; (72% calories from fat); 7g Protein; 32g Carbohydrate; 61mg Cholesterol; 10mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 1553 0 0 0 3677 0 * Exported from MasterCook * Health Salad Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : National Presto Industries Saladshooter

Salads Vegetarian

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

Measure -----------medium small

cup

Ingredient -- Preparation Method -------------------------------carrots beets turnip cucumber Japanese radish walnut pieces (optional) Lettuce Favorite salad dressing

Wash and dry vegetables. Cut into pieces that will fit into Salad Shooter food chamber. Using shredding cone, shred vegetables into individual bowls or onto wax paper. Shred walnut pieces and set aside. To serve, arrange vegetables in separate piles on lettuce-lined platter. Drizzle favorite bottled salad dressing over vegetables. Sprinkle with walnuts, if desired. Makes 1 to 1-1/2 cups of each vegetable Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 81 Calories (kcal); 5g Total Fat; (47% calories from fat); 3g Protein; 8g Carbohydrate; 0mg Cholesterol; 41mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 4316 5471 0 26571 * Exported from MasterCook * Hearty Alaska Cod Chowder Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Microwave

Fish/ Seafood Soups/ Stews/ Chowders

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

Measure -----------pounds cup cup clove cup 15-ounce can cups cup cup teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------Alaska cod fillets -- thawed if necessary onion -- chopped zucchini -- chopped garlic -- minced oil tomatoes tomato juice dry white wine OR water salt basil -- crushed Generous dash bottled hot pepper sauce

Cut cod into large chunks. Combine onion, zucchini, garlic and oil in 3-1/2 quart microwave proof dish. Microwave, covered, at high 4 minutes or until onion is tender. Add tomatoes, tomato juice, wine and seasonings. Microwave, covered, at high 4 minutes or until boiling. Add cod. Microwave, covered, at high 4 minutes; stir. Microwave covered, at high 4 to 6 minutes longer or until cod flakes easily when tested with a fork. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 220 Calories (kcal); 10g Total Fat; (40% calories from fat); 22g Protein; 11g Carbohydrate; 49mg Cholesterol; 777mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2748 0 0 0 0 219 0 2130706543 0 0 0 0 0 * Exported from MasterCook * Herb 'n Crunch Wheat Loaf (1 1/2-Pound Recipe)

Recipe By Serving Size Categories Amount -------1 2 3 2 1 1/2 1 1/2 1 1/4 1 1/2 1 1/2 1/2 1 1/2

: : 16 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------plus 2 tablespoons water (70� to 80�F) butter or margarine sugar instant dry milk powder dried basil leaves dried thyme leaves salt bread flour whole wheat flour unsalted sunflower seeds Fleischmann's� Bread Machine Yeast

Select preferred loaf size. Measure all ingredients into bread machine pan in the order listed. Select Basic or Rapid Bread Program and Medium Baking Control. Delay Timer feature can be used. Press start. Remove baked bread 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: 139 Calories (kcal); 5g Total Fat; (28% calories from fat); 4g Protein; 21g Carbohydrate; 5mg Cholesterol; 187mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1582 0 0 4620 3091 3159 0 2339 0 5183 5626 * Exported from MasterCook * Herb 'n Crunch Wheat Loaf (1-Pound Recipe) Recipe By Serving Size Categories Amount -------3/4 : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------plus 2 tablespoons water (70� to 80�F)

1 2 1 1 1 1 1 1 1

1/4

tablespoon tablespoons tablespoon teaspoon teaspoon teaspoon cup cup cup teaspoon

butter or margarine sugar instant dry milk powder dried basil leaves dried thyme leaves salt bread flour whole wheat flour unsalted sunflower seeds Fleischmann's� Bread Machine Yeast

Select preferred loaf size. Measure all ingredients into bread machine pan in the order listed. Select Basic or Rapid Bread Program and Medium Baking Control. Delay Timer feature can be used. Press start. Remove baked bread 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: 114 Calories (kcal); 3g Total Fat; (24% calories from fat); 4g Protein; 19g Carbohydrate; 3mg Cholesterol; 191mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1582 0 0 4620 3091 3159 0 2339 0 5183 5626 * Exported from MasterCook * Herb and Cheese Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Appetizers/ Snacks Breads

Bread Machine Recipes Fleischmann's Yeast

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

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

Ingredient -- Preparation Method -------------------------------plus 2 tablespoons water salt bread flour grated Parmesan cheese instant dry milk sugar Italian herb seasoning Fleischmann's� Bread Machine Yeast

Select loaf size. Combine ingredients according to manufacturer's directions, adding cheese with flour. Process in the basic/white bread cycle; medium/normal color setting. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 112 Calories (kcal); 1g Total Fat; (7% calories from fat); 4g Protein; 21g Carbohydrate; 1mg Cholesterol; 171mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 1582 0 0 0 0 0 3776 5626 * Exported from MasterCook * Herb and Cheese Bread (1-Pound Recipe) Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Appetizers/ Snacks Breads

Bread Machine Recipes Fleischmann's Yeast

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

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

Ingredient -- Preparation Method -------------------------------water salt bread flour grated Parmesan cheese instant dry milk sugar Italian herb seasoning Fleischmann's� Bread Machine Yeast

Select loaf size. Combine ingredients according to manufacturer's directions, adding cheese with flour. Process in the basic/white bread cycle; medium/normal color setting. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - -

Per serving: 101 Calories (kcal); 1g Total Fat; (8% calories from fat); 4g Protein; 19g Carbohydrate; 1mg Cholesterol; 170mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 0 0 0 0 0 0 3776 5626 * Exported from MasterCook * Herb and Cheese Ring Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Appetizers/ Snacks Fleischmann's Yeast

Breads Microwave

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

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

2 1 3 3 2 2 2

Ingredient -- Preparation Method -------------------------------all-purpose flour (2 1/4 to 2 3/4 cups) sugar Italian seasoning salt Fleischmann's� Active Dry or Rapid Rise Yeast water butter or margarine eggs -- at room temperature diced Cheddar cheese cooked crumbled bacon TOPPING cornmeal instant minced onion poppy seeds all-purpose flour

In large bowl, combine 1 cup flour, sugar, Italian seasoning, salt and undissolved yeast. Heat water and 2 tablespoons butter in microwavable bowl. Microwave on HIGH (100% power) until liquids are very warm (120� to 130�F). Butter does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. Stir in cheese and bacon and enough additional flour to make a stiff batter. Melt remaining butter; grease a microwavable 2-quart casserole or ring pan with 1 tablespoon melted butter; coat with 2 tablespoons of Crunchy Topping mixture. Turn batter into pan; brush top with remaining butter; sprinkle with remaining topping.

Microwave, uncovered, on LOW (30% power) 2 minutes, let stand 15 minutes; repeat. Microwave on LOW (30% power) 2 minutes longer. Dough should be doubled in bulk; repeat procedure if dough has not doubled. Microwave on HIGH (100% power) 4 to 4 1/2 minutes, or until bread sounds hollow when tapped. Sides will still be moist. Remove from pan and cool on wire rack. Serve warm or slice and toast to serve. ___________________ Crunchy Topping: Combine 3 tablespoons cornmeal, 2 teaspoons instant minced onion, 2 teaspoons poppy seed and 2 tablespoon all-purpose flour. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 204 Calories (kcal); 9g Total Fat; (39% calories from fat); 7g Protein; 24g Carbohydrate; 53mg Cholesterol; 267mg 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. : 14 0 0 0 26366 0 0 0 278 68 0 0 435 4289 0 0 * Exported from MasterCook * Herb and Onion Bread (1 1/2 Pound Recipe) Recipe By Serving Size Categories Amount -------1 2 2 2 1 1/2 1 1/2 1 1/2 1 3 1 1/4 : : 16 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------water butter or margarine instant dry milk powder sugar instant minced onions dill weed poppy seeds salt bread flour Fleischmann's� Bread Machine Yeast

Select loaf size recommended by the manufacturer of your machine. Measure all ingredients into bread machine pan in the order that the bread machine manufacturer suggests. Select lightest crust setting. Process in basic, rapid or delayed bake cycle. Remove baked bread 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: 118 Calories (kcal); 2g Total Fat; (15% calories from fat); 4g Protein; 21g Carbohydrate; 4mg Cholesterol; 154mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 0 0 3756 0 20220 0 1156 0 2339 5626 * Exported from MasterCook * Herb and Onion Bread (1-Pound Recipe) Recipe By Serving Size Categories Amount -------2/3 1 1/2 4 4 1 1 1 3/4 2 1 : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) butter or margarine nonfat milk sugar minced onions dill weed poppy seeds salt bread flour Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process in basic/white bread cycle; medium/normal crust color setting. Remove baked bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - -

Per serving: 104 Calories (kcal); 2g Total Fat; (17% calories from fat); 3g Protein; 18g Carbohydrate; 4mg Cholesterol; 150mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Use the 2-pound recipe if the pan holds 13 cups or more of water. Nutr. Assoc. : 1582 0 900 0 0 0 1156 0 0 5626 * Exported from MasterCook * Herb and Onion Bread (2-Pound Recipe) Recipe By Serving Size Categories Amount -------1 1/3 3 3 3 2 2 2 1 1/2 4 1 1/2 : : 20 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) butter or margarine nonfat milk sugar minced onions dill weed poppy seeds salt bread flour Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process in basic/white bread cycle; medium/normal crust color setting. Remove baked bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 125 Calories (kcal); 2g Total Fat; (16% calories from fat); 4g Protein; 22g Carbohydrate; 5mg Cholesterol; 180mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Use the 2-pound recipe if the pan holds 13 cups or more

of water. Nutr. Assoc. : 1582 0 900 0 0 0 1156 0 0 5626 * Exported from MasterCook * Herb Basted Alaska Whitefish Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Main Dishes

Fish/ Seafood Microwave

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

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

Ingredient -- Preparation Method -------------------------------Alaska pollock fillets OR cod or rockfish fillets butter or margarine dry white wine OR fish stock thyme -- crushed marjoram -- crushed Lemon slices

Cut fish into serving sized pieces. Melt butter; add remaining ingredients except lemon. Place fish in shallow microwave safe dish; baste generously with butter mixture. Arrange lemon slices on fish. Microcook, covered with wax paper, on high for 3 minutes. Rotate dish 1/4 turn. Baste with butter mixture. Microcook, covered, on high for 1 to 2 minutes longer or until fish flakes when tested with a fork. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 152 Calories (kcal); 7g Total Fat; (42% calories from fat); 20g Protein; 1g Carbohydrate; 96mg Cholesterol; 172mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4536 0 2130706543 0 1638 0 2130706543 0 0 0 * Exported from MasterCook * Herb Bread (1 1/2-Pound Recipe) Recipe By :

Serving Size Categories Amount -------1 1 1/2 1 3 2 2 1 1/2 1 1/2

: 16 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------plus 2 tablespoons water (70� to 80�F) butter or margarine salt bread flour nonfat dry milk sugar Italian herb seasoning Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on basic/white bread cycle; use medium/normal crust color setting. Remove bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 113 Calories (kcal); 2g Total Fat; (12% calories from fat); 4g Protein; 21g Carbohydrate; 3mg Cholesterol; 150mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 1582 0 0 0 0 0 3776 5626 * Exported from MasterCook * Herb Bread (1-Pound Recipe) Recipe By Serving Size Categories Amount -------3/4 1 3/4 2 4 4 : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) butter or margarine salt bread flour nonfat dry milk sugar

1 1

teaspoon teaspoon

Italian herb seasoning Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on basic/white bread cycle; use medium/normal crust color setting. Remove bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 101 Calories (kcal); 1g Total Fat; (12% calories from fat); 3g Protein; 19g Carbohydrate; 3mg Cholesterol; 149mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 1582 0 0 0 0 0 3776 5626 * Exported from MasterCook * Holiday Dinner Rolls (1 1/2-Pound Recipe) Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads Holiday

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

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

Ingredient -- Preparation Method -------------------------------milk (70� to 80�F) water (70� to 80�F) butter or margarine -- cut up egg sugar salt bread flour Fleischmann's� Bread Machine Yeast Egg Glaze EGG GLAZE egg water

1 1

tablespoon

Select recipe size recommended by the manufacturer of your machine. Add all ingredients except Egg Glaze to bread machine pan in the order

suggested by manufacturer. Process in dough/manual cycle. When cycle is complete, remove dough to lightly floured surface. If necessary, knead in 1 tablespoon flour to make dough easy to handle. Divide dough into 12 equal pieces. Divide each into 3 equal pieces; roll into balls, making 36 balls. Place 3 balls in each section of 12 greased 2 1/2-inch muffin pan cups. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Brush Egg Glaze on rolls. Bake at 375�F for 15 minutes or until done. Remove from cups; cool on wire rack. ____________________ Egg Glaze: Lightly beat 1 egg with 1 tablespoon water. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "12 Rolls" - - - - - - - - - - - - - - - - - - Per serving: 176 Calories (kcal); 5g Total Fat; (23% calories from fat); 6g Protein; 28g Carbohydrate; 40mg Cholesterol; 222mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4138 1582 0 0 0 0 0 5626 0 0 0 0 * Exported from MasterCook * Holiday Dinner Rolls (1-Pound Recipe) Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads Holiday

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

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

Ingredient -- Preparation Method -------------------------------milk (70� to 80�F) water (70� to 80�F) butter or margarine -- cut up egg sugar salt bread flour Fleischmann's� Bread Machine Yeast Egg Glaze EGG GLAZE egg water

1 1

tablespoon

Select recipe size recommended by the manufacturer of your machine. Add all ingredients except Egg Glaze to bread machine pan in the order suggested by manufacturer. Process in dough/manual cycle. When cycle is complete, remove dough to lightly floured surface. If necessary, knead in 1 tablespoon flour to make dough easy to handle. Divide dough into 8 equal pieces. Divide each into 3 equal pieces; roll into balls, making 24 balls. Place 3 balls in each section of 8 greased 2 1/2-inch muffin pan cups. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Brush Egg Glaze on rolls. Bake at 375�F for 15 minutes or until done. Remove from cups; cool on wire rack. ____________________ Egg Glaze: Lightly beat 1 egg with 1 tablespoon water. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "8 Rolls" - - - - - - - - - - - - - - - - - - Per serving: 180 Calories (kcal); 5g Total Fat; (24% calories from fat); 6g Protein; 28g Carbohydrate; 56mg Cholesterol; 248mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4138 1582 0 0 0 0 0 5626 0 0 0 0 * Exported from MasterCook * Holiday Fruit and Cheese Coffee Cake Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Bread Machine Recipes Holiday

Fleischmann's Yeast Sweet Breads and Coffee Cakes

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

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

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

Ingredient -- Preparation Method -------------------------------DOUGH milk (70� to 80�F) water (70� to 80�F) egg butter or margarine salt bread flour sugar Fleischmann's� Bread Machine Yeast

1 2

1/2 1/2 1/4

FILLING 3-ounce package cream cheese -- softened tablespoons sugar cup dried pitted cherries (coarsely chopped) OR cup chopped raisins OR cup coarsely chopped candied cherries Vanilla Icing cup teaspoons teaspoon VANILLA ICING powdered sugar -- sifted milk (3 to 4 teaspoons) vanilla extract

1 3

1/2

Place dough ingredients in bread machine pan in order suggested by bread machine manufacturer. Select dough/manual cycle. When cycle is complete, remove dough to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll to 15 � 8-inch rectangle. Combine filling ingredients. Evenly spread filling on dough to within 1/2 inch of edges. Fold dough in thirds to enclose filling, making an 8 � 5-inch rectangle. Press edges to seal. Place on greased baking sheet. With sharp knife, cut dough into eight 1-inch strips along length of rectangle to within 1 inch of opposite side. Turn each strip on its side to show filling. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Bake at 375�F for 25 to 30 minutes or until done, covering with foil after 15 minutes to prevent excess browning. Remove from sheet; cool on wire rack. Makes 1 coffeecake. Drizzle with Vanilla Icing. ____________________ Vanilla Icing: In small bowl, combine 1 cup sifted powdered sugar, 3 to 4 teaspoons milk and 1/2 teaspoon vanilla extract. Stir until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Coffee Cake" - - - - - - - - - - - - - - - - - - Per serving: 298 Calories (kcal); 7g Total Fat; (21% calories from fat); 7g Protein; 52g Carbohydrate; 41mg Cholesterol; 196mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 4138 1582 0 0 0 0 0 5626 0 0 0 0 2545 0 2130706543 0 2130706543 5404 0 0 4138 0 * Exported from MasterCook *

Holiday Fruit and Cheese Ring Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads Holiday

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

Measure Ingredient -- Preparation Method ------------ -------------------------------cup milk (70� to 80�F) tablespoons water (70� to 80�F) large egg tablespoon butter or margarine teaspoon salt cups bread flour teaspoons sugar -- divided teaspoons Fleischmann's� Bread Machine Yeast 3-ounce package cream cheese -- softened cup dried cranberries -- coarsely chopped* OR cup dried tart pitted cherries Vanilla Icing cup teaspoons teaspoon VANILLA ICING powdered sugar -- sifted milk (3 to 4 teaspoons) vanilla extract

1 3

1/2

Add milk, water, egg, butter, salt, bread flour, 4 teaspoons sugar and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle. When cycle is complete, remove dough to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll to 15- � 8-inch rectangle. Stir together cream cheese, 4 teaspoons sugar and cranberries; evenly spread over dough to within 1/2 inch of edges. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. Form into ring; pinch ends together to seal. Place ring, seam side down, on greased baking sheet. Cut slits, starting from outer edge, 3/4 of the way through dough at 1-inch intervals. Turn each section on its side to show filling. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 375�F for 25 to 30 minutes, covering with foil after 15 minutes to prevent excess browning. Remove from sheet; cool on wire rack. Frost with Vanilla Icing. ____________________ Vanilla Icing: In small bowl, combine 1 cup sifted powdered sugar, 3 to 4 teaspoons milk and 1/2 teaspoon vanilla extract. Stir until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield:

"1 Ring" - - - - - - - - - - - - - - - - - - Per serving: 285 Calories (kcal); 7g Total Fat; (21% calories from fat); 7g Protein; 49g Carbohydrate; 41mg Cholesterol; 196mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates NOTES : * Or use 1/4 cup coarsely chopped candied cherries Nutr. Assoc. : 4138 1582 0 0 0 0 0 5626 0 0 0 2130706543 5404 0 0 4138 0 * Exported from MasterCook * Holiday Mini Focaccias Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads Holiday

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

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

Ingredient -- Preparation Method -------------------------------DOUGH water olive oil bread flour Fleischmann's� Bread Machine Yeast salt PESTO-TOMATO SAUCE prepared pesto sauce tomatoes -- quartered and sliced pine nuts

Measure dough ingredients into bread machine pan into the order suggested by manufacturer. Process in dough/manual cycle. When cycle is complete, remove dough from machine to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Divide dough into six equal portions; form each into smooth ball. Roll each ball into 5-inch round. Place on greased baking sheets. Spread 1 teaspoon pesto sauce on each round. Top each with two to three slices tomato and sprinkle with pine nuts; dividing evenly. Cover; let rise in warm draft-free place until almost doubled in size, 20 to 30 minutes. Bake at 425�F for 15 to 18 minutes or until done, switching positions of sheets halfway through baking for even browning. Remove from sheets and cool on wire racks. Makes six 6-inch flat breads. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html"

Yield: "6 Flat breads" - - - - - - - - - - - - - - - - - - Per serving: 266 Calories (kcal); 8g Total Fat; (26% calories from fat); 9g Protein; 41g Carbohydrate; 1mg Cholesterol; 218mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Other Toppings: Brush rounds with olive oil and sprinkle with one of the following combinations: � sliced mushrooms, sliced red onion, grated Parmesan cheese, chopped green onions � crumbled Feta cheese, walnut halves, basil leaves, sliced red bell pepper � sliced black olives, sliced red & green bell pepper, pecan halves, minced garlic Nutr. Assoc. : 0 0 0 0 5626 0 0 0 4449 0 1126 * Exported from MasterCook * Holiday Stollen Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Bread Machine Recipes Holiday

Fleischmann's Yeast Sweet Breads and Coffee Cakes

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

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

Ingredient -- Preparation Method -------------------------------eggs -- divided use butter or margarine (1/2 stick) -- cut up water (70� to 80�F) milk pure almond extract salt bread flour sugar ground cardamom freshly grated lemon peel ground nutmeg Fleischmann's� Bread Machine Yeast slivered almonds -- toasted dried blueberries dried cranberries or cherries golden raisins OR chopped dried candied pineapple Powdered sugar

Measure 1 egg, 1 egg yolk (reserve 1 egg white), butter, water, milk, almond extract, salt, bread flour, sugar, cardamom, lemon peel, nutmeg and

undissolved yeast into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Knead in almonds and fruits. Roll dough to 12 � 8-inch oval. Fold dough in half lengthwise, slightly off center, so top layer is set back 1/2 inch from bottom edge; pinch to seal. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. Lightly beat reserved egg white; brush on dough. Bake at 350�F for 30 to 35 minutes or until done, covering with foil after 20 minutes to prevent excess browning. Remove from pan; cool on wire rack. Sift powdered sugar over top. Cuisine: "German" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Coffee Cake" - - - - - - - - - - - - - - - - - - Per serving: 206 Calories (kcal); 8g Total Fat; (35% calories from fat); 6g Protein; 28g Carbohydrate; 32mg Cholesterol; 146mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : Dough can be prepared in all-size bread machines. Nutr. Assoc. : 0 4098 1582 0 2029 0 0 0 0 20084 0 5626 0 175 26507 0 0 2130706543 0 * Exported from MasterCook * Home-Cooked Peanuts Recipe By Serving Size Categories : : 0 Preparation Time :0:00 : Appetizers/ Snacks Microwave

Deep Fryer National Presto Industries

Amount --------

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

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

How to Roast Peanuts: Conventional Oven Roasting ("Parching"): Place raw peanuts, in-shell or shelled, one layer deep in a shallow baking pan. Roast in a 350 degree oven; 15 to 20 minutes for shelled and 20 to 25 minutes for in-shell peanuts. Remove from heat immediately, as peanuts continue to cook as they cool.

Microwave Oven Roasting: * 2 cups raw shelled peanuts Place peanuts in a 10 � 6-inch glass or similar microwave container. Dot with butter or margarine. Microwave on HIGH for 2 minutes. Stir peanuts. Microwave 2 minutes at a time followed by stirring until peanuts have been microwaved 10 minutes for light roast; 12 minutes for medium roast. Remove from microwave. (Caution: Peanuts continue to cook as they cool. Cooking time may vary with brand of microwave oven.) Oil Roasting (French Frying): * 2 cups raw shelled red skin or blanched peanuts * Peanut oil (Amount specified by manufacturer of your deep fryer) Heat oil in electric deep fryer. Add peanuts and cook, stirring frequently, for about 5 minutes. Drain on paper. Peanuts continue to cook as they cool. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.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 : Now that raw peanuts are available in the produce sections of grocery stores, more and more people are roasting their own peanuts at home. Peanuts can be roasted in the oven, microwave oven, or in an electric deep fryer. The finished product can be seasoned with salt, Parmesan cheese, chili powder, or whatever suits your taste buds. Follow these simple directions for roasting. Nutr. Assoc. : * Exported from MasterCook * Honey Banana Frozen Yogurt Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Desserts Mixer

Ice Cream/ Frozen Yogurt Turbana Corporation

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

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

Ingredient -- Preparation Method -------------------------------unflavored gelatin cold water honey salt

1 1 1 2

cup mashed, very ripe bananas (3 medium) tablespoon lemon juice 8-ounce container plain yogurt egg whites -- unbeaten

In a small saucepan, mix gelatin with cold water. Let stand 1 minute; stir over medium heat until gelatin is completely dissolved, about 1 minute. Stir in honey and salt. Remove from heat and stir in bananas and lemon juice. Stir in yogurt. Pour into freezer tray. Freeze until firm. Turn frozen mixture into large bowl; add egg whites. Beat at high speed with electric mixer until smooth and fluffy, about 10 minutes. Return to pan and freeze. Yields - 4 cups or 6 to 8 servings. Source: "Turbana Corporation" S(Internet address): "http://www.turbana.com/index.html" Yield: "4 Cups" - - - - - - - - - - - - - - - - - - Per serving: 132 Calories (kcal); 1g Total Fat; (6% calories from fat); 3g Protein; 30g Carbohydrate; 4mg Cholesterol; 122mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 2142 0 0 0 * Exported from MasterCook * Honey Chocolate Sauce Recipe By Serving Size Categories : : 10 Preparation Time :0:00 : Desserts Sauces

Microwave The National Honey Board

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

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

Ingredient -- Preparation Method -------------------------------honey unsweetened cocoa powder butter or margarine

Combine all ingredients in small bowl; mix well. Cover with waxed paper and microwave at HIGH (100%) 2 to 2 1/2 minutes, stirring after 1 minute. Pour into sterilized gift jars. Keep refrigerated. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" Yield:

"2 1/2 Cups" - - - - - - - - - - - - - - - - - - Per serving: 204 Calories (kcal); 4g Total Fat; (15% calories from fat); 3g Protein; 49g Carbohydrate; 6mg Cholesterol; 28mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 3 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Honey Coconut Pecan Bars Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Appetizers/ Snacks Food Processor

Cookies/ Brownies/ Bars The National Honey Board

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

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

Ingredient -- Preparation Method -------------------------------graham cracker crumbs plus 2 tablespoon all-purpose flour -- divided cold, cubed butter or margarine eggs -- divided honey vanilla extract baking powder shredded coconut semi-sweet chocolate chips chopped toasted pecans

In food processor with metal blade, combine graham cracker crumbs, 1 cup flour and butter; pulse to combine. Mixture should resemble coarse meal. Add 1 egg and process until dough forms a ball. Press dough evenly into greased 9 � 13-inch baking dish. Bake at 350�F for 15 minutes, until crust is set and lightly browned. Allow to cool. In medium bowl, combine remaining 2 tablespoons flour and 2 eggs with remaining ingredients until thoroughly blended. Pour mixture over crust and bake for 30-35 minutes, until topping is firm and golden brown. Allow to cool completely. Cut into squares. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" Yield: "16 Squares" - - - - - - - - - - - - - - - - - - Per serving: 263 Calories (kcal); 15g Total Fat; (47% calories from fat); 3g Protein; 33g Carbohydrate; 51mg Cholesterol; 118mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 1/2

Other Carbohydrates Nutr. Assoc. : 3542 14 2394 0 0 0 0 4923 4886 20148 * Exported from MasterCook * Honey Lime Pears Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Desserts Microwave

Fruit The National Honey Board

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

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

Ingredient -- Preparation Method -------------------------------honey water lime juice grated lime peel firm, ripe pears -- cored, halved, pared

To microwave: Combine honey, water and lime juice in 2-quart microwave-safe dish; microwave at HIGH (100%) 2-1/2 to 3 minutes or until mixture boils. Stir in lime peel. Add pear halves to syrup; cover with vented plastic wrap and microwave at HIGH 7 to 10 minutes or until pears are tender. Serve warm or cold with poaching liquid. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 182 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 49g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 20217 4410 * Exported from MasterCook * Honey Mustard Glazed Alaska Salmon Steaks Recipe By Serving Size Categories : : 2 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Main Dishes

Fish/ Seafood Microwave

Amount --------

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

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

2 1 2 1

6-ounce tablespoon teaspoons pinch

Alaska salmon steaks (6 to 8 ounces) Dijon mustard honey thyme

Place salmon steaks in microwave safe dish. In a separate bowl, mix together remaining ingredients. Drizzle mustard glaze evenly over salmon steaks. Microwave on HIGH for 3 to 4 minutes. Remove from oven and allow to stand for 2 minutes before serving. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 225 Calories (kcal); 6g Total Fat; (25% calories from fat); 34g Protein; 6g Carbohydrate; 88mg Cholesterol; 208mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 4821 0 0 0 * Exported from MasterCook * Honey Mustard Sandwich Spread with Sweet Basil Recipe By Serving Size Categories : : 4 Preparation Time :0:10 : Blender Spreads

Food Processor The National Honey Board

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

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

Ingredient -- Preparation Method -------------------------------whole fresh basil leaves -- loosely packed OR dried basil honey nonfat mayonnaise Dijon mustard garlic -- minced Salt and pepper -- to taste

In food processor or blender, combine basil, honey, mayonnaise, mustard and garlic. Process until smooth. Season with salt and pepper; chill. Spread can be refrigerated for up to 2 days. Makes 3/4 cup or spread for 4 sandwiches. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/"

Yield: "3/4 Cup" - - - - - - - - - - - - - - - - - - Per serving: 86 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 22g Carbohydrate; 0mg Cholesterol; 285mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 3332 0 2130706543 0 0 0 0 0 * Exported from MasterCook * Honey Nut Squash Recipe By Serving Size Categories : : 2 Preparation Time :0:00 : Microwave The National Honey Board

Side Dishes Vegetables

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

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

Ingredient -- Preparation Method -------------------------------acorn squash honey chopped walnuts seedless raisins margarine -- melted Worcestershire sauce

Halve squash lengthwise and remove seeds. Microwave squash according to manufacturer's directions (approximately 8 minutes). Combine honey, margarine, walnuts, raisins and Worcestershire sauce; spoon into center of each squash half. Microwave at HIGH (100%) 30 seconds or until thoroughly heated and lightly glazed. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 403 Calories (kcal); 16g Total Fat; (33% calories from fat); 4g Protein; 68g Carbohydrate; 0mg Cholesterol; 290mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 2017 0 0 4680 0 0 * Exported from MasterCook * Honey Strawberry Pur�e

Recipe By Serving Size Categories

: : 4 Preparation Time :0:00 : Desserts Sauces

Food Processor The National Honey Board

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

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

Ingredient -- Preparation Method -------------------------------fresh strawberries OR frozen strawberries honey orange juice grated orange peel

Combine all ingredients in blender or food processor; process until smooth. Serve over ice cream, flan, pound cake or sliced fruit. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" Yield: "2 Cups" - - - - - - - - - - - - - - - - - - Per serving: 91 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 24g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 3411 0 2130706543 0 0 0 * Exported from MasterCook * Honey Whole Wheat Loaf (1 1/2-Pound Recipe) Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Bread Machine Recipes Breakfast/ Brunch

Breads Fleischmann's Yeast

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

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

Ingredient -- Preparation Method -------------------------------milk water (70� to 80�F) egg honey vegetable oil salt bread flour whole wheat flour Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on whole wheat or basic/white bread cycle; use medium/normal crust color setting. Do not use delayed-bake feature. Remove bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 122 Calories (kcal); 3g Total Fat; (19% calories from fat); 4g Protein; 21g Carbohydrate; 13mg Cholesterol; 142mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 0 1582 0 0 0 0 0 0 5626 * Exported from MasterCook * Honey Whole Wheat Loaf (1-Pound Recipe) Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Bread Machine Recipes Breakfast/ Brunch

Breads Fleischmann's Yeast

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

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

Ingredient -- Preparation Method -------------------------------milk water (70� to 80�F) egg honey vegetable oil salt bread flour whole wheat flour Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on whole wheat or basic/white bread cycle; use medium/normal crust color setting. Do not use delayed-bake feature. Remove bread from pan; cool on wire rack. Source:

"Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 106 Calories (kcal); 2g Total Fat; (17% calories from fat); 4g Protein; 19g Carbohydrate; 16mg Cholesterol; 142mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 0 1582 0 0 0 0 0 0 5626 * Exported from MasterCook * Honey-Glazed Sweet Potatoes Recipe By Serving Size Categories Amount -------1 1/2 2/3 1/2 1/2 1 1 1/3 : : 4 Preparation Time :0:00 : Potatoes The National Honey Board

Side Dishes

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

Ingredient -- Preparation Method -------------------------------sweet potatoes or yams -- peeled and quartered orange juice -- divided ground ginger ground nutmeg butter or margarine cornstarch honey

Combine sweet potatoes and 1/3 cup orange juice in 2-quart microwave-safe baking dish; sprinkle with ginger and nutmeg. Dot with butter. Cover and microwave at HIGH (100%) 7 to 10 minutes or until sweet potatoes are tender, stirring halfway through cooking time. Combine cornstarch, remaining 1/3 cup orange juice and honey in medium microwave-safe bowl. Microwave at HIGH 2 minutes or until thickened, stirring every 30 seconds. Drain liquid from sweet potatoes; add to honey mixture. Microwave at HIGH 1 minute. Pour sauce over sweet potatoes and microwave at HIGH 1 minute more or until sweet potatoes are thoroughly heated. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 341 Calories (kcal); 3g Total Fat; (8% calories from fat); 3g Protein; 77g Carbohydrate; 8mg Cholesterol; 46mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat;

1 1/2 Other Carbohydrates Nutr. Assoc. : 1659 0 0 3620 222 0 0 * Exported from MasterCook * Hot Cross Buns (1 1/2-Pound Recipe) Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Appetizers/ Snacks Breakfast/ Brunch Sweet Breads and Coffee Cakes

Bread Machine Recipes Fleischmann's Yeast

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

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

Ingredient -- Preparation Method -------------------------------milk eggs butter or margarine -- cut up salt bread flour sugar finely shredded lemon peel ground nutmeg Fleischmann's� Bread Machine Yeast dried currants or dark raisins finely chopped dried or candied pineapple white of large egg water Icing ICING sifted powdered sugar pure vanilla extract milk (1 to 3 teaspoons)

1

3/4 1/2

cup teaspoon teaspoon

Add milk, eggs, butter, salt, bread flour, sugar, lemon peel, nutmeg, 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. Knead in currants, pineapple, plus enough flour (if necessary) to make dough easy to handle. If dough is too elastic, cover and let rest 10 minutes before shaping. Divide dough into 12 equal pieces; form each piece into a smooth ball. Place on large greased baking sheet. Cover; let rise in a warm, draft-free place until almost doubled in size, 15 to 20 minutes. With sharp knife, cut a shallow cross in the top of each bun. Lightly beat egg white and water; brush over tops of buns. Bake at 375�F for 15 to 18 minutes or until done. Remove from sheet; cool on a wire rack. Place Icing in pastry bag with small round tip. Pipe a cross of Icing on top of each bun. (Or drizzle buns with Icing.) ____________________ Icing: Mix powdered sugar, vanilla extract, and enough milk to make icing of piping consistency.

Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "12 Buns" - - - - - - - - - - - - - - - - - - Per serving: 252 Calories (kcal); 6g Total Fat; (20% calories from fat); 7g Protein; 43g Carbohydrate; 44mg Cholesterol; 240mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : Creating Golden Brown Breads: You can easily give your shaped breads a golden, glossy top by brushing them with a mixture of egg and water or sugar before baking. Choose an egg yolk and water mixture when you want the baked bread to be a rich golden brown like the Challah. To give breads such as Hot Cross Buns a glossy top, brush an egg white and water mixture over them. Brushing an egg and sugar mixture on breads such as Holiday Dinner Rolls gives a golden brown top and adds a touch of sweetness. Nutr. Assoc. : 0 0 0 0 0 0 800 0 5626 4680 27017 3231 0 0 0 0 5403 4138 * Exported from MasterCook * Hot Cross Buns (1-Pound Recipe) Recipe By Serving Size Categories : : 9 Preparation Time :0:00 : Appetizers/ Snacks Breakfast/ Brunch Sweet Breads and Coffee Cakes

Bread Machine Recipes Fleischmann's Yeast

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

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

Ingredient -- Preparation Method -------------------------------milk egg butter or margarine -- cut up salt bread flour sugar finely shredded lemon peel ground nutmeg Fleischmann's� Bread Machine Yeast dried currants or dark raisins finely chopped dried or candied pineapple white of large egg water Icing ICING sifted powdered sugar pure vanilla extract milk (1 to 3 teaspoons)

1/2 1/4 1

cup teaspoon teaspoon

Add milk, egg, butter, salt, bread flour, sugar, lemon peel, nutmeg, 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. Knead in currants, pineapple, plus enough flour (if necessary) to make dough easy to handle. If dough is too elastic, cover and let rest 10 minutes before shaping. Divide dough into 9 equal pieces; form each piece into a smooth ball. Place on large greased baking sheet. Cover; let rise in a warm, draft-free place until almost doubled in size, 15 to 20 minutes. With sharp knife, cut a shallow cross in the top of each bun. Lightly beat egg white and water; brush over tops of buns. Bake at 375�F for 15 to 18 minutes or until done. Remove from sheet; cool on a wire rack. Place Icing in pastry bag with small round tip. Pipe a cross of Icing on top of each bun. (Or drizzle buns with Icing.) ____________________ Icing: Mix powdered sugar, vanilla extract, and enough milk to make icing of piping consistency. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "9 Buns" - - - - - - - - - - - - - - - - - - Per serving: 233 Calories (kcal); 5g Total Fat; (21% calories from fat); 6g Protein; 40g Carbohydrate; 33mg Cholesterol; 238mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : Creating Golden Brown Breads: You can easily give your shaped breads a golden, glossy top by brushing them with a mixture of egg and water or sugar before baking. Choose an egg yolk and water mixture when you want the baked bread to be a rich golden brown like the Challah. To give breads such as Hot Cross Buns a glossy top, brush an egg white and water mixture over them. Brushing an egg and sugar mixture on breads such as Holiday Dinner Rolls gives a golden brown top and adds a touch of sweetness. Nutr. Assoc. : 0 0 0 0 0 0 800 0 5626 4680 27017 3231 0 0 0 0 5403 4138 * Exported from MasterCook * Hush Puppies Recipe By Serving Size Categories Amount -------1 1 1 1/2 : : 4 Preparation Time :0:00 : Breads Nat. Pork Producers Council

Deep Fryer

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

Ingredient -- Preparation Method -------------------------------vegetable oil -- for frying hush puppies white cornmeal flour

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

teaspoon teaspoon teaspoon cup small

baking powder sugar salt buttermilk egg -- beaten onion -- finely minced

In a deep-fat fryer, heat oil to 375�F. Sift together dry ingredients into a medium bowl; in a small bowl stir together buttermilk, egg and onion. Stir wet ingredients into dry; stirring to mix well but do not overbeat. Drop one tablespoonful at a time into the hot oil. In about three minutes, the hush puppies will turn golden brown and float to the top. Remove from oil with a slotted spoon and drain on paper towels. Serve warm. Cuisine: "Southern" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 168 Calories (kcal); 2g Total Fat; (10% calories from fat); 6g Protein; 32g Carbohydrate; 48mg Cholesterol; 508mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Cal's and fat are slightly higher than indicated due to the fat absorbed in the frying process. Nutr. Assoc. : 2130706543 0 0 0 0 0 0 0 0 * Exported from MasterCook * Indian Pork Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Main Dishes Nat. Pork Producers Council

Microwave Pork

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

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

Ingredient -- Preparation Method -------------------------------boneless pork loin chops -- 3/4-1 inch thick curry powder seasoned salt vegetable oil (1 to 2 teaspoons) sliced green onion raisins chicken broth cornstarch chutney flaked coconut

Mix curry powder and salt. Sprinkle lightly on both sides of the chops; rub into meat.

Preheat a 10-inch browning dish on HIGH (100% power) for 5 minutes. Add oil; swirl to coat dish. Add chops. Cover and microcook on HIGH (100% power) for 2 minutes. Turn chops over; rotate dish a half turn. Cover and microcook on HIGH (100% power) 2-3 minutes more or until meat is cooked (155-160�F internal temperature). Remove chops from dish. Do not drain juices. Cover meat and keep warm. Add onion and raisins to dish. Cover and micro-cook on HIGH (100% power) for 2-3 minutes or until onions are crisp-tender. Combine broth and cornstarch. Add broth mixture and chutney to dish. Micro-cook, covered, 2-3 minutes, or until slightly thickened and bubbly. Serve chutney sauce over chops. Sprinkle with coconut. Cuisine: "Indian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:12" - - - - - - - - - - - - - - - - - - Per serving: 298 Calories (kcal); 14g Total Fat; (42% calories from fat); 23g Protein; 21g Carbohydrate; 46mg Cholesterol; 227mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1258 0 0 1563 20030 0 0 0 0 399 * Exported from MasterCook * Irish Wheaten Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories Amount -------1 1/4 3 3/4 2 1/2 1 2 1/2 1 1/2 : : 16 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------buttermilk water (70� to 80�F) butter or margarine -- cut up salt whole wheat flour bread flour sugar baking soda Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by

manufacturer. Process on basic/white bread cycle; use medium/normal crust color setting. Do not use delayed-bake feature. Remove bread from pan; cool on wire rack. Cuisine: "Irish" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 127 Calories (kcal); 3g Total Fat; (19% calories from fat); 4g Protein; 22g Carbohydrate; 6mg Cholesterol; 179mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 0 1582 0 0 0 0 0 0 5626 * Exported from MasterCook * Irish Wheaten Bread (1-Pound Recipe) Recipe By Serving Size Categories Amount -------2/3 3 2 1/2 1 3/4 3/4 1 1/4 1 : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------buttermilk water (70� to 80�F) butter or margarine -- cut up salt whole wheat flour bread flour sugar baking soda Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on basic/white bread cycle; use medium/normal crust color setting. Do not use delayed-bake feature. Remove bread from pan; cool on wire rack. Cuisine: "Irish" Source: "Fleischmann's Yeast"

S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 118 Calories (kcal); 3g Total Fat; (18% calories from fat); 4g Protein; 21g Carbohydrate; 6mg Cholesterol; 150mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 0 1582 0 0 0 0 0 0 5626 * Exported from MasterCook * Italian Easter Dove Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Bread Machine Recipes Holiday

Fleischmann's Yeast Sweet Breads and Coffee Cakes

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

Measure -----------large cup cup cup teaspoon cups cup tablespoon teaspoons cup cup large cup

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

Ingredient -- Preparation Method -------------------------------DOUGH eggs milk butter or margarine (1/2 stick) -- cut up water (70� to 80�F) salt bread flour sugar freshly grated lemon peel Fleischmann's� Bread Machine Yeast TOPPING almond paste (3 1/2 ounces) bread flour egg -- divided use slivered almonds whole clove

1 1

To make dough: Measure 2 eggs, milk, butter, water, salt, 3 1/4 cups flour, sugar, lemon peel and yeast into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. To make topping: Combine almond paste, 1/4 cup flour and 1 egg yolk (reserve egg white); knead 5 to 6 times or until smooth. Form into 1/2-inch balls; set aside. To shape: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Divide

dough in half. For wings, roll one half of dough to 10 � 5-inch oval. Arrange in center of greased large baking sheet, curving ends downward. For body, roll remaining half of dough to a triangle, 15 inches high and 6 inches wide (at base); place on center of oval. Fold over top third of triangle from left to right; shape to form dove head. Fold over bottom third of triangle from right to left to form tail. With sharp knife, slash wings and tail at 1-inch intervals to form feathers. Lightly beat reserved egg white; brush on dough. Arrange almond paste balls, 1/2 inch apart, on body, tail and wings. Press one slivered almond into each ball. Press clove into head for eye. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. Bake at 325�F for 35 to 40 minutes or until done. Remove from pan; cool on wire rack. Description: "Italians celebrate holidays with specially flavored breads baked in unique shapes. This rich and tender loaf is formed into a dove and decorated with balls of sweet almond paste. It graces Italian tables again at Christmas as a dove of peace." Cuisine: "Italian" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Dove" - - - - - - - - - - - - - - - - - - Per serving: 298 Calories (kcal); 10g Total Fat; (30% calories from fat); 8g Protein; 44g Carbohydrate; 48mg Cholesterol; 245mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : Dough can be prepared in 1 1/2 and 2-pound bread machines. Nutr. Assoc. : 0 0 0 4098 1582 0 0 0 20084 5626 0 0 5022 0 0 0 0 * Exported from MasterCook * Italian Pork Stew Recipe By Serving Size Categories : : 4 Preparation Time :0:05 : Main Dishes Nat. Pork Producers Council

Microwave Soups/ Stews/ Chowders

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

Measure Ingredient -- Preparation Method ------------ -------------------------------pound lean pork shoulder -- cut into 3/4" cubes 14 1/2-ounce can stewed tomatoes tablespoons dry red wine teaspoon Italian seasoning -- crushed teaspoon salt

3 3 1 1 1 1

1/4 1/8

black pepper ground red pepper carrots -- cut in 1/2" slices OR medium parsnips -- cut in 1/2" slices cup frozen pearl onions 9-ounce package Italian green beans tablespoon cornstarch tablespoon water Grated Parmesan cheese -- (if desired)

teaspoon teaspoon medium

In 3-quart casserole with cover, place pork cubes, tomatoes, wine, Italian seasoning, salt and peppers. Cover and micro-cook on HIGH (100% power) for 10 minutes. Stir; micro-cook on MEDIUM (50% power) for 10 minutes. Stir in carrots and onions. Cover and micro-cook on MEDIUM (50% power) for 20 minutes. Stir in green beans. Cover and micro-cook on MEDIUM (50% power) for 10 minutes. Combine cornstarch and water. Stir into hot mixture. Micro-cook, uncovered, on HIGH (100% power) for 3 minutes, stirring twice, or until thickened and bubbly. Serve over hot cooked pasta, topped with grated Parmesan cheese, if desired. Cuisine: "Italian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:55" - - - - - - - - - - - - - - - - - - Per serving: 289 Calories (kcal); 8g Total Fat; (26% calories from fat); 31g Protein; 22g Carbohydrate; 54mg Cholesterol; 1588mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5832 0 0 0 0 0 0 0 0 2130706543 0 3568 0 0 2130706543 * Exported from MasterCook * King Crab with Mushrooms Recipe By Serving Size Categories : : 2 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Main Dishes

Fish/ Seafood Microwave

Amount -------12 3 1 2 1

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

Ingredient -- Preparation Method -------------------------------Alaska king crab split legs -- thawed if necessary butter or margarine sliced fresh mushrooms chopped green onions dry sherry or dry vermouth (up to 2

1

tablespoon

tablespoons) lemon juice

Microwave method: Cut crab legs into 2-1/2 to 3 inch pieces. Melt butter in 10 inch round or 8 � 8 � 2 inch microwave proof dish at high about 30 seconds; add mushrooms, green onion, sherry and lemon juice. Cover with waxed paper. Microwave at high 2 minutes; rotate dish 1/4 turn after 1 minute. Add crab legs, meat side down; cover with waxed paper. Microwave at medium 3 to 4 minutes or until thoroughly heated; rotate dish 1/4 turn after 1-1/2 minutes. Stove-top method: Melt butter in skillet; add lemon juice. Saut� crab legs, meat-side down; turn and push to sides of skillet. Saut� mushrooms and onion; splash sherry over all ingredients. Serve immediately. Serve over cooked rice. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 316 Calories (kcal); 18g Total Fat; (54% calories from fat); 32g Protein; 3g Carbohydrate; 118mg Cholesterol; 1601mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 777 0 4977 0 3181 0 * Exported from MasterCook * Lancaster Soup 'n Dumplings Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Main Dishes Pressure Cooker

National Presto Industries Soups/ Stews/ Chowders

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

Measure Ingredient -- Preparation Method ------------ -------------------------------13 3/4-ounce can chicken broth OR cups chicken broth pounds pork shoulder with excess fat removed teaspoon salt teaspoon freshly ground black pepper pound cabbage -- shredded cup chopped onion cup chopped fresh tomato teaspoons paprika 4-ounce can sliced mushrooms -- including liquid cups water DUMPLINGS

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

all-purpose flour baking powder baking soda salt caraway seeds shortening chopped fresh parsley egg -- beaten 8-ounce carton plain yogurt

cups teaspoons teaspoon teaspoon teaspoon tablespoon tablespoons

Place chicken broth, salt, pepper, and cooking rack in a 6-quart Presto pressure cooker. Place pork on rack. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 30 minutes, at 15 pounds pressure, with regulator rocking slowly. (Meanwhile, prepare DUMPLINGS.) Cool pressure cooker at once. Remove pork and cooking rack and set aside, reserving liquid. When meat is cool, remove from bones and add to reserved liquid. (This may be done a day ahead.) When ready to prepare soup, put meat and reserved broth in pressure cooker. Add cabbage, onion, tomato, paprika, mushrooms, and water to meat mixture. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook 5 minutes at 15 pounds pressure. Let pressure drop of its own accord. Add dumplings and cook as directed in dumpling recipe. Dumplings: Mix flour, baking powder, baking soda, salt, and caraway seeds in mixing bowl; cut in shortening. Add chopped parsley. Mix together egg and yogurt; add to flour mixture and mix until just moistened. When soup is finished, drop mixture by rounded tablespoonful onto top of simmering soup. Do not use pressure cooker cover. Steam, uncovered, for 25 minutes over medium heat. Serve 1 dumpling in each bowl of soup. Accompany with extra yogurt, if desired. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 365 Calories (kcal); 19g Total Fat; (47% calories from fat); 21g Protein; 26g Carbohydrate; 87mg Cholesterol; 878mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : In the fertile hills of Pennsylvania, devout Dutch settlers established colonies of farms and small cottage industries dedicated to honest hard work. Here they also nurtured a cuisine that reflected the generosity of the land they lived on. Hearty soups and stews flavored with meats that were butchered and prepared at home were standard fare. Many of them featured light, airy gnepp (dumplings) floating temptingly on the top. Nutr. Assoc. : 327 0 2130706543 4583 0 0 0 0 26059 0 0 0 0 0 0 0 0 0 252 0 0 0 0 * Exported from MasterCook * Lattice-Topped Spinach Pie

Recipe By Serving Size Categories Amount -------3/4 1 3/4 2 1/2 1/4 2 1 dry 1 1 1 1

: : 8 Preparation Time :0:00 : Bread Machine Recipes Main Dishes

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------CRUST water (70� to 80�F) olive or vegetable oil salt all-purpose flour grated Parmesan cheese Fleischmann's� Bread Machine Yeast

FILLING 10-ounce package frozen chopped spinach -- thawed, drained and squeezed cup cup cup clove crumbled Feta cheese (4 ounces) shredded Mozzarella cheese (4 ounces) diced fully cooked lean ham (4 ounces) egg -- lightly beaten garlic -- finely chopped

2/3

To make crust: Measure crust ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. To make filling: In medium bowl, combine filling ingredients; cover and refrigerate, if made ahead. Preheat oven to 450�F. To shape: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Remove 1/3 of the dough; reserve. Roll remaining dough to form 12-inch circle; press onto bottom and up side of greased 9-inch round cake or springform pan. Spoon filling into dough. Roll reserved dough to 9-inch circle; cut into 12 (3/4-inch wide) strips. Arrange 6 strips lengthwise and 6 strips crosswise on filling, using longer strips toward center. Using tines of fork, press ends of strips to seal to bottom dough. Place pie in oven; immediately reduce heat to 375�F. Bake 45 to 50 minutes or until crust is golden brown. Remove from oven; cool on wire rack 10 minutes. Cut into 6 wedges; serve warm. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 (9-inch) pie" - - - - - - - - - - - - - - - - - - Per serving: 311 Calories (kcal); 13g Total Fat; (38% calories from fat); 15g Protein; 33g Carbohydrate; 60mg Cholesterol; 709mg Sodium Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : Dough can be prepared in all-size bread machines. Nutr. Assoc. : 0 1582 986 0 0 0 5626 0 0 0 3272 922 2666 0 0 * Exported from MasterCook * Lemon Herbed Chicken Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Main Dishes Poultry

National Presto Industries Pressure Cooker

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

Measure -----------(3-pound) tablespoons tablespoon cup cup cup cup teaspoons teaspoon teaspoon teaspoon cup tablespoons tablespoons

1/4 1/2

Ingredient -- Preparation Method -------------------------------chicken -- cut up Salt and pepper vegetable oil or olive oil (2 to 4 tablespoons) onion -- chopped chopped garlic chicken broth lemon juice chopped parsley chopped celery leaves chopped fresh oregano OR dry oregano chopped fresh basil OR dry basil pitted black olives flour cold water

Sprinkle chicken with salt and pepper. Heat oil in a 4- or 6-quart Presto pressure cooker. Saut� onion and garlic until tender; remove. Brown chicken a few pieces at a time; set aside. Return all chicken to pressure cooker with onion and garlic. Add remaining ingredients except black olives, flour, and cold water. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken to a warm dish. Add olives to liquid and heat. Blend together flour and cold water; add to hot broth. Cook and stir liquid until thickened. Pour sauce over chicken. Makes 4 to 6 servings. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 259 Calories (kcal); 14g Total Fat; (49% calories from fat); 25g

Protein; 7g Carbohydrate; 69mg Cholesterol; 419mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve Lemon Herbed Chicken with Greek pasta (Orzo) and a green salad topped with Feta cheese. For dessert, serve another specialty of the Greek Isles, honey-drenched Baklava. NOTES : If desired, do not thicken sauce and prepare the Greek pasta (Orzo) in the remaining liquid. The ancient Greeks were the first to discover chicken's splendid possibilities for the banquet table. The Mediterranean landscape of Greece is rich with the fragrant lemons and herbs that are essential to Greek cooking. Nutr. Assoc. : 5829 0 1563 0 0 0 0 0 2518 0 0 2130706543 0 0 2130706543 0 0 0 * Exported from MasterCook * Lemon Rice Recipe By Serving Size Categories Amount -------1 1 1 1 1/8 2 2 : : 6 Preparation Time :0:00 : Microwave The Rice Council

Side Dishes

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

Ingredient -- Preparation Method -------------------------------uncooked rice margarine (optional) garlic -- minced grated lemon peel ground black pepper -- or to taste chicken broth chopped fresh parsley

Combine rice, margarine, garlic, lemon peel, pepper and broth in a 2- to 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in parsley. Microwave Oven Instructions: Combine rice, margarine, garlic, lemon peel, pepper and broth in a 2- to 3-quart microproof baking dish. Cover and cook on HIGH 5 minutes. Reduce setting to MEDIUM and cook 15 minutes or until rice is tender and liquid is absorbed. Stir in parsley.

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

Per serving: 133 Calories (kcal); 1g Total Fat; (9% calories from fat); 4g Protein; 25g Carbohydrate; 0mg Cholesterol; 264mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1262 4098 0 20084 0 0 0 * Exported from MasterCook * Lemon Spice Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breakfast/ Brunch Sweet Breads and Coffee Cakes

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

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

Ingredient -- Preparation Method -------------------------------plus 2 tablespoons water (70� to 80�F) egg lemon juice butter or margarine sugar poppy seeds grated lemon peel salt ground nutmeg bread flour Fleischmann's� Bread Machine Yeast Sweet Spice Butter (optional) -- sweet spice butter SWEET SPICE BUTTER butter or margarine -- softened powdered sugar -- sifted ground nutmeg (1/8 to 1/4 teaspoon)

1/2 1/3 1/8

cup cup teaspoon

Measure all ingredients except Sweet Spice Butter into bread machine pan in the order that the bread machine manufacturer suggests. Process in basic cycle on lightest crust setting (or select medium crust setting based on your machine and preference for crust color). Remove baked bread from pan and cool on wire rack. Serve with Sweet Spice Butter, if desired. ____________________ Sweet Spice Butter: In small bowl, combine 1/2 cup softened butter or margarine, 1/3 cup sifted powdered sugar and 1/8 to 1/4 teaspoon ground nutmeg. Beat until smooth. Cover and chill until ready to serve. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html"

Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 194 Calories (kcal); 9g Total Fat; (42% calories from fat); 4g Protein; 24g Carbohydrate; 33mg Cholesterol; 185mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : Select loaf size recommended by your bread machine manufacturer. Nutr. Assoc. : 1582 0 0 0 0 1156 20084 0 0 0 5626 0 0 0 0 3620 * Exported from MasterCook * Lemon Spice Bread (1-Pound Recipe) Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breakfast/ Brunch Sweet Breads and Coffee Cakes

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

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) egg lemon juice butter or margarine sugar poppy seeds grated lemon peel salt ground nutmeg bread flour Fleischmann's� Bread Machine Yeast Sweet Spice Butter -- (optional) SWEET SPICE BUTTER butter or margarine -- softened powdered sugar -- sifted ground nutmeg (1/8 to 1/4 teaspoon)

1/2 1/3 1/8

cup cup teaspoon

Measure all ingredients except Sweet Spice Butter into bread machine pan in the order that the bread machine manufacturer suggests. Process in basic cycle on lightest crust setting (or select medium crust setting based on your machine and preference for crust color). Remove baked bread from pan and cool on wire rack. Serve with Sweet Spice Butter, if desired. ____________________ Sweet Spice Butter: In small bowl, combine 1/2 cup softened butter or margarine, 1/3 cup sifted powdered sugar and 1/8 to 1/4 teaspoon ground nutmeg. Beat until smooth. Cover and chill until ready to serve.

Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 202 Calories (kcal); 11g Total Fat; (48% calories from fat); 4g Protein; 23g Carbohydrate; 41mg Cholesterol; 192mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates NOTES : Select loaf size recommended by your bread machine manufacturer. Nutr. Assoc. : 1582 0 0 0 0 0 20084 0 0 0 5626 0 0 0 1191 3620 * Exported from MasterCook * Lemoned Broccoli Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : National Presto Industries Side Dishes

Pressure Cooker Vegetables

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

Measure -----------pounds cup thin slices

Ingredient -- Preparation Method -------------------------------broccoli water Salt and pepper lemon

Remove large leaves and tough part of broccoli stalks. Score ends. Place water, cooking rack, and broccoli in 6-quart Presto pressure cooker. Sprinkle broccoli lightly with seasonings; add lemon slices. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook 1 to 2 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Cool cooker at once. Makes 4 to 6 servings. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 34 Calories (kcal); trace Total Fat; (7% calories from fat); 3g Protein; 9g Carbohydrate; 0mg Cholesterol; 27mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0

* Exported from MasterCook * Light Cream of Potato Soup Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Idaho Potato Commission Mixer

Microwave Soups/ Stews/ Chowders

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

Measure -----------large small cup cups cup teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------Idaho� Potatoes -- peeled and diced onion -- chopped chopped celery water skim milk chicken-flavored bouillon granules salt pepper

Combine potatoes, onion, celery and water in a deep 3-quart microwave-safe casserole dish; cover with microwaveable plastic wrap and microwave at HIGH 12 to 14 minutes, or until potatoes are tender, stirring every 4 minutes. Drain, reserving 1 1/2 cups cooking liquid. Mash vegetable mixture with a potato masher or electric mixer. Return reserved cooking liquid to mashed vegetable mixture in casserole dish; stir in skim milk, bouillon granules, salt and pepper. Cover with microwaveable plastic wrap and microwave at HIGH 4 to 6 minutes, or until thoroughly heated. Description: "This richly textured potato soup is virtually fat free, Indulge yourself without the slightest bit of guilt." Source: "The Idaho Potato Commission" S(Internet address): "http://www.famouspotatoes.org/" - - - - - - - - - - - - - - - - - - Per serving: 129 Calories (kcal); trace Total Fat; (1% calories from fat); 4g Protein; 28g Carbohydrate; 1mg Cholesterol; 276mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5669 0 0 0 0 26441 0 0 * Exported from MasterCook * Light Wheat Bread Recipe By : (1-Pound Recipe)

Serving Size Categories Amount -------3/4 1 3/4 1 1/3 2/3 4 4 1

: 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) butter or margarine salt bread flour whole wheat flour nonfat dry milk sugar Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on basic/white bread cycle; use medium/normal crust color setting. Remove bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 95 Calories (kcal); 1g Total Fat; (12% calories from fat); 3g Protein; 18g Carbohydrate; 3mg Cholesterol; 149mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 1582 0 0 0 0 0 0 5626 * Exported from MasterCook * Light Wheat Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories Amount -------1 1 1/2 1 2 1 2 : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------plus 2 tablespoons water (70� to 80�F) butter or margarine salt bread flour whole wheat flour nonfat dry milk

2 1 1/2

tablespoons teaspoons

sugar Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on basic/white bread cycle; use medium/normal crust color setting. Remove bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 143 Calories (kcal); 2g Total Fat; (12% calories from fat); 5g Protein; 27g Carbohydrate; 4mg Cholesterol; 201mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 1582 0 0 0 0 0 0 5626 * Exported from MasterCook * Lithuanian Fried Cookies Recipe By Serving Size Categories Amount -------6 6 1 1 1 1 1/4 2 : : 84 Preparation Time :0:00 : Cookies/ Brownies/ Bars National Presto Industries

Deep Fryer

Measure -----------tablespoons teaspoon teaspoon Dash cups tablespoons

Ingredient -- Preparation Method -------------------------------egg yolks dairy sour cream vanilla grated lemon peel salt all-purpose flour flour

Beat egg yolks, sour cream, vanilla, lemon peel, and salt together until well mixed. Add 1-1/4 cups flour, stirring to form a soft dough. Sprinkle 1 tablespoon flour on pastry cloth or other surface. Turn dough out onto floured surface. Sprinkle remaining flour over surface. Pat and roll dough to form a 16 � 15-inch square. Let stand a few minutes before cutting. Make 8 cuts (2-inches apart) across 16-inch sides. Make 5 cuts across the 15-inch side. You will have 42 (2 � 3-inch) rectangles. Cut these each diagonally to make 84 triangles. Make a slit in the center of the widest end; pull the other end through. Cook 3 or 4 at a time, turning once, until desired browness is reached (about 2 minutes). Remove from oil and

drain on absorbent paper. Repeat until all cookies are cooked. Cuisine: "Lithuanian" Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" Yield: "84 cookies" - - - - - - - - - - - - - - - - - - Per serving: 14 Calories (kcal); 1g Total Fat; (39% calories from fat); trace Protein; 2g Carbohydrate; 16mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 1394 0 20084 0 0 0 * Exported from MasterCook * Liver Pat� Recipe By Serving Size Categories Amount -------3/4 1 2 2 1/4 1/4 2 2 2 1 1/2 1/2 1/2 1/4 1/8 : : 8 Preparation Time :0:20 : Appetizers/ Snacks Nat. Pork Producers Council

Food Processor

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

Ingredient -- Preparation Method -------------------------------pork livers onion -- quartered water instant chicken bouillon granules sliced green onion butter or margarine mayonnaise OR salad dressing Cognac or other brandy Dijon-style mustard salt celery salt freshly ground pepper ground thyme

Combine pork livers, onion quarters, water and bouillon granules in a medium saucepan. Bring to a boil. Reduce heat, cover and simmer 10-15 minutes or until livers are done. Drain, discarding all but pork livers. Place livers in work bowl of food processor. Add green onion and butter; process for 10 seconds. Scrape down sides of work bowl; add remaining ingredients and continue processing until smooth. Oil a 2-cup mold or small bowl. Pack liver mixture into mold. Cover

tightly with aluminum foil. Refrigerate several hours or overnight. Turn pat� out of mold and garnish with lemon slice, if desired. Serve with assorted crackers. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 149 Calories (kcal); 10g Total Fat; (65% calories from fat); 10g Protein; 3g Carbohydrate; 145mg Cholesterol; 455mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 26441 20030 0 881 0 2130706543 2770 0 0 0 0 0 * Exported from MasterCook * Low-Fat Cinnamon Rolls Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breakfast/ Brunch Sweet Breads and Coffee Cakes

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

Measure -----------cup 4-ounce jar large teaspoon cups cup tablespoons tablespoon teaspoons tablespoon cup teaspoons cup cup teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------DOUGH water (70� to 80�F) pear baby food egg whites salt bread flour whole wheat flour sugar nonfat dry milk Fleischmann's� Bread Machine Yeast FILLING honey packed brown sugar ground cinnamon raisins ICING sifted powdered sugar milk (1 to 2 teaspoons) pure vanilla extract

To make dough: Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding baby food with liquids. Process on dough/manual cycle.

When cycle is complete, remove dough to lightly floured surface. If necessary, knead in additional flour to make dough easy to handle. To shape and fill: Roll dough to 14 � 10-inch rectangle. Brush with honey to within 1/2 inch of edges; sprinkle evenly with brown sugar, cinnamon and raisins. Beginning at long end, roll up tightly; pinch seam to seal. With sharp knife, cut into 8 equal pieces. Place, cut sides up, in greased 9-inch round cake pan or 7 � 11-inch baking pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 375�F for 25 to 30 minutes or until done. Remove from pan; cool on wire rack. ____________________ To make icing: In small bowl, combine all ingredients; stir until smooth. Drizzle over rolls. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "8 Rolls" - - - - - - - - - - - - - - - - - - Per serving: 299 Calories (kcal); 1g Total Fat; (2% calories from fat); 8g Protein; 66g Carbohydrate; trace Cholesterol; 159mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates NOTES : Dough can be prepared in 1 1/2 and 2-pound bread machines. Nutr. Assoc. : 0 1582 20147 0 0 0 0 0 0 5626 0 0 0 0 0 0 0 0 0 4138 5403 * Exported from MasterCook * Maple-Prune Nut Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Appetizers/ Snacks Fleischmann's Yeast

Bread Machine Recipes Sweet Breads and Coffee Cakes

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

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

Ingredient -- Preparation Method -------------------------------plus 2 tablespoons water butter or margarine salt maple flavoring bread flour whole wheat flour coarsely chopped walnuts -- toasted chopped pitted prunes nonfat dry milk powder sugar Fleischmann's� Bread Machine Yeast

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer, adding walnuts and prunes with flours. Select Basic/White cycle. Use Medium or Light crust color. Delay cycle can be used. Remove baked bread 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: 129 Calories (kcal); 3g Total Fat; (18% calories from fat); 4g Protein; 22g Carbohydrate; 2mg Cholesterol; 146mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Make 1 1/2-Pound Recipe with bread machines that use 3 cups flour or if machine pan holds more than 10 cups of water. Make 1-Pound Recipe with bread machines that use 2 cups flour or if machine pan holds 10 cups or less of water. Nutr. Assoc. : 1582 0 0 866 2339 0 20187 4634 0 0 5626 * Exported from MasterCook * Maple-Prune Nut Bread (1-Pound Recipe) Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Appetizers/ Snacks Fleischmann's Yeast

Bread Machine Recipes Sweet Breads and Coffee Cakes

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

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

Ingredient -- Preparation Method -------------------------------water butter or margarine salt maple flavoring bread flour whole wheat flour coarsely chopped walnuts -- toasted chopped pitted prunes nonfat dry milk powder sugar Fleischmann's� Bread Machine Yeast

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer, adding walnuts and prunes with flours. Select Basic/White cycle. Use Medium or Light crust color. Delay cycle can

be used. Remove baked bread 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: 120 Calories (kcal); 3g Total Fat; (20% calories from fat); 4g Protein; 20g Carbohydrate; 3mg Cholesterol; 148mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Make 1 1/2-Pound Recipe with bread machines that use 3 cups flour or if machine pan holds more than 10 cups of water. Make 1-Pound Recipe with bread machines that use 2 cups flour or if machine pan holds 10 cups or less of water. Nutr. Assoc. : 0 0 0 4095 2339 0 20187 4634 0 0 5626 * Exported from MasterCook * Meatballs en Croute Recipe By Serving Size Categories : : 30 Preparation Time :0:00 : Appetizers/ Snacks Deep Fryer National Presto Industries

Beef Main Dishes

Amount -------1 3 2 2 1/4 1/8 1/2 1 1 1 30 1 1 2

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

tablespoon tablespoons

Ingredient -- Preparation Method -------------------------------egg -- lightly beaten seasoned bread crumbs minced green or red pepper minced green onion salt garlic powder lean ground beef olive oil butter barbecue sauce won-ton wrappers egg white -- lightly beaten OR flour AND cold water

Combine egg, bread crumbs, minced vegetables, and seasonings in a mixing bowl. Add ground beef and mix thoroughly. Form into 3/4-inch balls. Heat oil and butter in a medium fry pan. Add meatballs; shake pan and turn meatballs to brown on all sides and cook through, about 5 minutes. Cool meatballs. This may be done ahead of time and meatballs refrigerated until needed.

Roll meatballs in barbecue sauce. Place in center of won ton wrapper. Bring corner over meatball. Brush remaining corners with lightly beaten egg white or a mixture of 1 tablespoon flour and 2 tablespoons cold water. Wrap meatball by bringing corners up and sealing them to each other so it resembles a pinwheel. Continue until all meatballs are wrapped. Deep fry 3 or 4 wrapped meatballs at a time for 2 to 3 minutes, turning to brown all sides. Drain on paper towels. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" Yield: "30 meatballs" - - - - - - - - - - - - - - - - - - Per serving: 63 Calories (kcal); 3g Total Fat; (41% calories from fat); 3g Protein; 6g Carbohydrate; 14mg Cholesterol; 164mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with sour cream, chives, and dill for a Swedish taste. Nutr. Assoc. : 0 0 20166 0 0 0 0 0 0 0 0 0 0 2130706543 0 2130706543 * Exported from MasterCook * Mexican Salad Recipe By Serving Size Categories Amount -------1 1/4 1/2 1 1 : : 4 Preparation Time :0:00 : National Presto Industries Saladshooter

Salads

Measure -----------medium cup teaspoon teaspoon small

Ingredient -- Preparation Method -------------------------------red onion -- cleaned lime juice salt crushed red pepper jicama -- peeled

Cut onion to fit loosely into Salad Shooter food chamber. Using slicing cone, slice onion into mixing bowl. Mix lime juice, salt, and crushed red pepper. Pour over onion and marinate for 1 hour. Onions will turn a vivid pink if allowed to stand longer. Cut jicama to fit easily and loosely into food chamber. Using slicing cone, slice jicama into bowl with onions. Toss salad. Cuisine: "Mexican" Source: "National Presto Industries" S(Internet address):

"http://www.presto-net.com/index.html" Yield: "4 cups" - - - - - - - - - - - - - - - - - - Per serving: 82 Calories (kcal); trace Total Fat; (2% calories from fat); 2g Protein; 19g Carbohydrate; 0mg Cholesterol; 274mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Sliced carrots or turnips may be used in place of jicama. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Microwave Chive English Muffin Loaf Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Appetizers/ Snacks Fleischmann's Yeast

Breads Microwave

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

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

Ingredient -- Preparation Method -------------------------------all-purpose flour active dry yeast snipped chives (fresh or dry) sugar salt baking soda water dairy sour cream OR plain yogurt Cornmeal

In large bowl, combine 1 1/2 cups flour, undissolved yeast, chives, sugar, salt and baking soda. Heat water and sour cream until very warm (120� to 130�F). Add to dry ingredients; beat well. Stir in remaining flour to make soft dough. Grease 8 1/2- � 4 1/2-inch microwave-safe loaf pan; sprinkle with cornmeal. Turn dough into prepared pan; sprinkle top with additional cornmeal. To rise: microcook, uncovered, on MEDIUM (50% power) for 1 minute. Let rest 10 minutes. Repeat cooking and resting 1 to 2 times until dough doubles in size. To bake: microcook on HIGH (100% power) for 4 to 6 minutes or until top is no longer moist. (Crust will be pale.) Let rest 5 minutes in pan. Remove from pan; cool on wire rack. Slice and toast to serve. For a 600- to 700-watt microwave oven. ____________________ To Bake In Conventional Oven: Prepare dough as directed. Grease 8 1/2- � 4

1/2-inch loaf pan; sprinkle with cornmeal. Turn dough into pan. Sprinkle top with additional cornmeal. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 400�F for 25 minutes or until done. Cool and serve as directed. Source: "Fleischmann's Yeast" S(internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 128 Calories (kcal); 1g Total Fat; (9% calories from fat); 4g Protein; 25g Carbohydrate; 2mg Cholesterol; 150mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 26050 0 0 0 0 1394 0 2130706543 0 * Exported from MasterCook * Microwave Cinnamon-Date English Muffin Bread Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Breads Fleischmann's Yeast

Breakfast/ Brunch Microwave

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

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

Ingredient -- Preparation Method -------------------------------warm water (105� to 115�F) Fleischmann's� Active Dry or Rapid Rise Yeast chopped dates or pitted dates warm milk (105� to 115�F) sugar ground cinnamon salt baking soda all-purpose flour Cornmeal

Place water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in dates, milk, sugar, cinnamon, salt, baking soda and flour to make stiff batter. Grease 8 1/2- � 4 1/2-inch microwave-safe loaf pan; sprinkle with cornmeal. Place batter in prepared pan; sprinkle top with additional cornmeal. To rise: microcook, uncovered, on MEDIUM (50% power) for 1 minute. Let rest 10 minutes. Repeat cooking and resting 1 to 2 times, until dough doubles in size. To bake: microcook on HIGH (100% power) for 4 to 6 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: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 152 Calories (kcal); 1g Total Fat; (6% calories from fat); 4g Protein; 31g Carbohydrate; 3mg Cholesterol; 202mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5472 26366 2662 4138 0 0 0 0 0 0 * Exported from MasterCook * Microwave Fudge Recipe By Serving Size Categories Amount -------2 1/2 4 1 1 3/4 3/4 1 1/2 : : 20 Preparation Time :0:00 : Candy Microwave

Marshmallow Fluff�

Measure Ingredient -- Preparation Method ------------ -------------------------------cups sugar tablespoons butter or margarine 5.33-ounce can evaporated milk (3/4 cup) 7 1/2-ounce jar Marshmallow Fluff� teaspoon salt teaspoon vanilla 12-ounce package semisweet-chocolate pieces cup chopped walnuts -- optional

Grease a 9-inch square baking pan; set aside. In microwave-safe bowl combine sugar and next four ingredients. Microwave*, uncovered, on MEDIUM HIGH for 2 1/2 minutes; remove and stir until blended. Microwave on MEDIUM HIGH for 5 minutes; remove and stir until blended. Microwave on MEDIUM HIGH for 5 minutes; remove and stir. Microwave on MEDIUM HIGH 2 1/2 minutes; remove and stir again. Still using MEDIUM HIGH microwave for 6 minutes more. Stir in chocolate, vanilla and nuts until blended. Pour into pan. Source: "Marshmallow Fluff�" S(Internet address): "http://www.marshmallowfluff.com" Yield: "2 1/2 Pounds" - - - - - - - - - - - - - - - - - - -

Per serving: 264 Calories (kcal); 10g Total Fat; (31% calories from fat); 2g Protein; 46g Carbohydrate; 8mg Cholesterol; 119mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 3 Other Carbohydrates NOTES : *Based on 600 watt oven. Nutr. Assoc. : 0 0 3254 5776 0 0 4886 0 * Exported from MasterCook * Microwave Glazed Carrots, Apples, and Zucchini Recipe By Serving Size Categories : : 5 Preparation Time :0:00 : Microwave Side Dishes

Monitor Sugar Vegetables

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

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

Ingredient -- Preparation Method -------------------------------carrots -- peeled and thinly sliced diagonally zucchini -- sliced apple -- peeled and thinly sliced Big Chief brown sugar margarine cornstarch ground cinnamon

Combine carrots and zucchini in a 1-quart microwave dish; pour in 3 tablespoons water. Cook covered on HIGH for 3 minutes or until carrots are crisp-tender. Drain; then gently toss apples into the vegetable mixture. In a small mixing bowl, combine Big Chief brown sugar, cornstarch, cinnamon, and cut in margarine with fork. Sprinkle mixture over top of apple-vegetable mixture. Cover and microwave on HIGH for 3 minutes. Gently toss mixture, coating apples and vegetables with the glaze; cook uncovered 2-3 minutes or until glaze thickens. Makes 5 - 1/2 cup servings. Description: "Quick and easy and only 2 grams of fat per serving!" Source: "Monitor Sugar" S(Internet address): "http://www.monitorsugar.com/" - - - - - - - - - - - - - - - - - - Per serving: 89 Calories (kcal); 2g Total Fat; (16% calories from fat); 1g Protein; 19g Carbohydrate; 0mg Cholesterol; 39mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook * Microwave Salmon Stuffed Potatoes Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Microwave

Fish/ Seafood Potatoes

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

Measure Ingredient -- Preparation Method ------------ -------------------------------7 1/2-ounce can Alaska salmon 7-ounce baking potatoes cup shredded Monterey jack cheese cup milk egg -- beaten tablespoons margarine tablespoons minced onions tablespoons diced green chiles teaspoon black pepper

Drain and flake salmon. Set aside. Pierce potato skins several times with a fork. Place in microwave oven. Cook on HI power, 20 minutes, or until tender, turning halfway through. Cut a slice off top of each potato. Scoop out inside, leaving 1/4-inch shell; set aside. Blend potato pulp with 1/2 cup cheese, flaked salmon and remaining ingredients. Spoon mixture into potato shells. Microwave on HI power, 4 5 minutes, or until heated through. Sprinkle with remaining cheese and microwave on HI power, 45 seconds, or until cheese is melted. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 468 Calories (kcal); 19g Total Fat; (36% calories from fat); 24g Protein; 50g Carbohydrate; 103mg Cholesterol; 550mg Sodium Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2465 26549 0 0 0 0 20220 3575 0 * Exported from MasterCook * Microwave Shrimp Pasta Primavera Recipe By Serving Size : : 8 Preparation Time :0:00

Categories

: Fish/ Seafood Microwave Pasta Measure -----------ounces 13 3/4-ounce tablespoons tablespoons large large cloves medium medium cup tablespoons tablespoon teaspoon ounces

Main Dishes National Pasta Association

Amount -------8 1 3 2 1 3 2 1 strips 1/2 2 1 1/8 12

Ingredient -- Preparation Method -------------------------------Medium Shells, Mostaccioli or other medium pasta shape -- uncooked can low-sodium chicken broth cornstarch vegetable oil onion -- cut in thin wedges garlic -- minced carrots -- cut in matchstick-size pieces red bell pepper -- ribs and seeds removed, cut in thin snow peas -- cut in half diagonally lemon juice grated fresh ginger crushed red pepper (optional) medium shrimp -- shelled and deveined

Prepare pasta according to package directions. While pasta is cooking, stir together chicken broth and cornstarch in a small bowl. In a 2-quart, microwaveable casserole or bowl, combine vegetable oil, onion, garlic, carrots, red pepper, snow peas, lemon juice, ginger and crushed red pepper. Cover; microwave on HIGH (100 percent) stirring once, for 3 minutes or until vegetables are tender-crisp. Restir cornstarch mixture. Stir into vegetables. Cover; microwave stirring once, for 5 minutes or until slightly thickened. Add shrimp. Cover; microwave on HIGH for 2 minutes, stirring once. Let stand 2 minutes. When pasta is done, drain well. Spoon shrimp mixture over pasta, toss and serve. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 219 Calories (kcal); 5g Total Fat; (20% calories from fat); 15g Protein; 30g Carbohydrate; 65mg Cholesterol; 80mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 323 0 0 0 0 0 0 0 0 0 26076 4713 0 0 * Exported from MasterCook * Microwaved Herbed Pork Roast Recipe By Serving Size : : 10 Preparation Time :0:05

Categories

: Main Dishes Nat. Pork Producers Council Measure -----------pounds tablespoons teaspoon teaspoon teaspoon teaspoon teaspoon

Microwave Pork

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

Ingredient -- Preparation Method -------------------------------boneless double-loin pork roast (rolled and tied) snipped fresh parsley snipped fresh oregano snipped fresh tarragon snipped fresh thyme snipped fresh dill snipped fresh chervil Additional fresh herbs (optional) Lemon slices (optional)

Sprinkle roast lightly with paprika; rub into surface. Combine parsley, oregano, tarragon, thyme, dill and chervil; rub mixture over surface of roast. Place roast in a 10 � 16-inch oven cooking bag in a microwave-safe dish; tie bag loosely. Cook 35 to 40 minutes at Medium-Low (30% power), invert roast and rotate dish one-half turn. Cook 30 to 35 minutes more at Medium-Low. Cover roast in cooking bag with foil and let stand 10 minutes. Remove roast from bag and place on serving platter. Garnish with herbs and lemon slices; if desired. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "1:10" - - - - - - - - - - - - - - - - - - Per serving: 158 Calories (kcal); 6g Total Fat; (35% calories from fat); 24g Protein; trace Carbohydrate; 61mg Cholesterol; 51mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26384 3394 3390 3412 3413 3360 3345 0 0 * Exported from MasterCook * Millet-Orange Loaf (1 1/2-Pound Recipe) Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Appetizers/ Snacks Breads Fleischmann's Yeast

Bread Machine Recipes Breakfast/ Brunch

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

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

Ingredient -- Preparation Method -------------------------------plus 2 tablespoons water (70� to 80�F) millet or cracked wheat bulgur (see tips) honey vegetable oil finely shredded orange peel salt bread flour whole wheat flour Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding millet and orange peel with liquids. Process on basic/white or whole wheat bread cycle; use medium/normal or light crust color setting. Remove bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 117 Calories (kcal); 1g Total Fat; (10% calories from fat); 4g Protein; 23g Carbohydrate; 0mg Cholesterol; 168mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. TIPS: * Millet and cracked wheat bulgur can be found in the cereal, rice or bulk foods section of the grocery or health food store. Nutr. Assoc. : 1582 26636 0 0 20085 0 0 0 5626 * Exported from MasterCook * Millet-Orange Loaf (1-Pound Recipe) Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Appetizers/ Snacks Breads Fleischmann's Yeast

Bread Machine Recipes Breakfast/ Brunch

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

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) millet or cracked wheat bulgur (see tips) honey

1 1

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

tablespoon teaspoon teaspoon cups cup teaspoons

vegetable oil finely shredded orange peel salt bread flour whole wheat flour Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding millet and orange peel with liquids. Process on basic/white or whole wheat bread cycle; use medium/normal or light crust color setting. Remove bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 107 Calories (kcal); 2g Total Fat; (13% calories from fat); 3g Protein; 20g Carbohydrate; 0mg Cholesterol; 135mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. TIPS: * Millet and cracked wheat bulgur can be found in the cereal, rice or bulk foods section of the grocery or health food store. Nutr. Assoc. : 1582 26636 0 0 20085 0 0 0 5626 * Exported from MasterCook * Mochaccino Recipe By Serving Size Categories Amount -------1 1/2 4 2 1/8 1 : : 4 Preparation Time :0:00 : Beverages Food Processor

Chocolate Manufacturers Assn.

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

Ingredient -- Preparation Method -------------------------------2% low-fat milk unsweetened cocoa powder sugar ground cinnamon hot coffee -- French or espresso roast preferred Unsweetened cocoa powder for sprinkling on top of mochaccino

In saucepan over medium heat, combine milk, cocoa powder, sugar and

cinnamon. Heat, whisking constantly, until cocoa powder dissolves and mixture is hot. If measured with food thermometer, temperature will be about 140�F. Pour hot milk mixture into work bowl of food processor fitted with steel knife. Process 30 seconds, until mixture is foamy. Including foam, there will be about 2 cups of hot mixture. Pour 1/4 cup of hot coffee into each of 4 cups. Slowly pour 1/4 of the mixture over each cup of coffee. The foam will remain on top of coffee. Sprinkle with cocoa powder and serve immediately. Additional sugar may be added, if desired. Source: "Chocolate Manufactures Association" S(Internet address): "http://www.candyusa.org/" - - - - - - - - - - - - - - - - - - Per serving: 83 Calories (kcal); 2g Total Fat; (23% calories from fat); 4g Protein; 14g Carbohydrate; 7mg Cholesterol; 48mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : The food processor makes quick work of whipping the hot cocoa mixture and creating foam for this hot, frothy mochaccino. Nutr. Assoc. : 20001 0 0 0 0 0 0 * Exported from MasterCook * Muffuletta Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Appetizers/ Snacks Fleischmann's Yeast

Bread Machine Recipes Sandwiches

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

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

3/4 2 1/4 2 1 1

Ingredient -- Preparation Method -------------------------------DOUGH warm water (70� to 80�F) olive oil salt bread flour nonfat dry milk Fleischmann's� Bread Machine Yeast OLIVE SALAD giardiniera (12 to 15 1/2-ounce) -- drained and chopped, halved pitted olives -- (combination of stuffed green, olive oil drained capers dried oregano leaves

12 ounce jar if necessary 1 1/2 cups Kalamata� and/or ripe) 1/4 cup 2 tablespoons 1 teaspoon

1 1

clove

garlic -- finely chopped TOPPING egg white -- lightly beaten Sesame seeds

3/4 1/2

pound pound

FILLING assorted sliced deli meats (salami, ham or mortadella) sliced Provolone or Mozzarella cheese

To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. To make Olive Salad: In glass or plastic bowl, combine all olive salad ingredients; cover and refrigerate. To make bread: When cycle is complete, remove dough to floured surface. If necessary, knead in enough flour to make dough easy to handle; form into smooth ball. Place on greased baking pan; flatten to 7-inch circle. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 to 45 minutes. Brush top with egg white; sprinkle with sesame seed. Bake at 400�F for 20 to 25 minutes or until done. Remove from pan; cool on wire rack. Makes 1 large sandwich (6 servings). To assemble sandwich: Split loaf in half horizontally. Place seeded half of loaf, cut side up, on work surface. Top with half of Olive Salad, spreading to within 1 inch of edge. (Reserve remaining salad to serve as relish or for later use, as desired.) Layer meat and cheese over Olive Salad; close sandwich. To serve, turn sandwich seeded side up; cut into 6 wedges. Cuisine: "Italian" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 625 Calories (kcal); 37g Total Fat; (52% calories from fat); 25g Protein; 49g Carbohydrate; 71mg Cholesterol; 1464mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : Dough can be prepared in all-size bread machines. Nutr. Assoc. : 0 5472 0 0 0 0 5626 0 0 4460 4281 0 2478 1016 0 3133 0 0 0 0 0 4814 922 * Exported from MasterCook * Multigrain Bread (1 1/2-Pound Recipe) Recipe By :

Serving Size Categories Amount -------2/3 1/2 2 1 1/3 1/4 1/4 2 1/2 1 1/4 3 2

: 16 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) plain yogurt vegetable oil egg oats (old-fashioned or quick) wheat germ unprocessed bran packed brown sugar salt bread flour Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding yogurt with water. Process in basic/white bread cycle; medium/normal crust color setting. Do not use timed-bake feature. Remove baked bread from pan; 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; (18% calories from fat); 5g Protein; 25g Carbohydrate; 13mg Cholesterol; 176mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Use the 2-pound recipe if the pan holds 13 cups or more. Nutr. Assoc. : 1582 0 0 3218 974 0 26398 0 0 0 5626 * Exported from MasterCook * Multigrain Bread (1-Pound Recipe) Recipe By Serving Size Categories Amount -------1/2 : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F)

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

cup tablespoons large cup tablespoons tablespoons tablespoons teaspoon cups teaspoon

plain yogurt vegetable oil egg oats (old-fashioned or quick) wheat germ unprocessed bran packed brown sugar salt bread flour Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding yogurt with water. Process in basic/white bread cycle; medium/normal crust color setting. Do not use timed-bake feature. Remove baked bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 136 Calories (kcal); 3g Total Fat; (20% calories from fat); 5g Protein; 22g Carbohydrate; 16mg Cholesterol; 187mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Use the 2-pound recipe if the pan holds 13 cups or more. Nutr. Assoc. : 1582 0 0 3218 974 0 26398 0 0 0 5626 * Exported from MasterCook * Multigrain Bread (2-Pound Recipe) Recipe By Serving Size Categories Amount -------3/4 2/3 3 2 1/2 1/3 1/3 3 : : 20 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) plain yogurt vegetable oil eggs oats (old-fashioned or quick) wheat germ unprocessed bran packed brown sugar

1 3/4 4 2

teaspoons cups teaspoons

salt bread flour Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding yogurt with water. Process in basic/white bread cycle; medium/normal crust color setting. Do not use timed-bake feature. Remove baked bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 162 Calories (kcal); 4g Total Fat; (20% calories from fat); 6g Protein; 27g Carbohydrate; 20mg Cholesterol; 198mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Use the 2-pound recipe if the pan holds 13 cups or more. Nutr. Assoc. : 1582 0 0 3218 974 0 26398 0 0 0 5626 * Exported from MasterCook * Mushroom Antipasto Salad Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Appetizers/ Snacks Salads

National Presto Industries Saladshooter

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

Measure -----------pound tablespoons medium small ounces tablespoons

Ingredient -- Preparation Method -------------------------------medium-size mushrooms -- stems removed lemon juice (2-3 tablespoons) red or green pepper -- seeded and cleaned red onion Provolone cheese olive oil Salt and pepper

Fit mushrooms loosely into Salad Shooter food chamber. Using slicing cone, slice mushrooms into mixing bowl. Spoon lemon juice over mushrooms and toss. Cut green or red pepper to fit easily and loosely into food chamber. Using slicing cone, slice peppers into bowl with mushrooms. Remove outer skin of onion and cut to fit in food chamber; slice into bowl with other ingredients. Cut cheese to fit easily and loosely into food chamber. Using

shredding cone, shred cheese into bowl with mushrooms and peppers. Toss salad with olive oil and season with salt and pepper. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" Yield: "4 cups" - - - - - - - - - - - - - - - - - - Per serving: 102 Calories (kcal); 8g Total Fat; (68% calories from fat); 4g Protein; 5g Carbohydrate; 7mg Cholesterol; 95mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4196 797 2236 0 0 0 0 * Exported from MasterCook * Mushrooms and Pasta in Garlic Parmesan Sauce Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Main Dishes Pasta

Microwave The Mushroom Council

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------16 ounces rotelle (corkscrew) pasta 1 tablespoon minced garlic 2 tablespoons butter 1 pound fresh mushrooms -- sliced (about 5 cups) 1 13 3/4-ounce can ready-to-serve chicken broth 2 tablespoons cornstarch 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 cups zucchini -- cut in 1 � 1/4-inch pieces 8 ounces cooked ham -- cut in 1- 1 /2 � 1/2-inch strips (about 11/2 cups) 1 cup cherry tomato halves 1/4 cup grated Parmesan cheese Cook pasta according to manufacturer's directions; drain and put in a large serving bowl. Meanwhile, in a 12 � 8 � 2-inch microwaveable baking pan, place garlic and butter. Microwave on HIGH (100% power) until garlic is softened, about 2 minutes. Stir mushrooms into butter; microwave uncovered on HIGH until mushrooms are nearly tender, about 8 minutes, stirring once. In a cup combine chicken broth, cornstarch, salt and black pepper until smooth; stir into mushrooms. Microwave uncovered on HIGH until hot, about 8 minutes, stirring once.

Add zucchini, ham and cherry tomatoes; microwave uncovered on HIGH until mixture thickens and boils, about 9 minutes, stirring twice. Stir in Parmesan cheese; pour over reserved pasta; toss gently. Serve with additional Parmesan cheese if desired. YIELD: 4 to 6 portions Source: "The Mushroom Council" - - - - - - - - - - - - - - - - - - Per serving: 451 Calories (kcal); 11g Total Fat; (21% calories from fat); 21g Protein; 67g Carbohydrate; 35mg Cholesterol; 995mg Sodium Food Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Tested in a 625-watt microwave oven. Nutr. Assoc. : 320 0 0 0 327 0 0 0 0 0 2557 0 * Exported from MasterCook * Natural Hazelnut Butter Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Dundee Hazelnuts Spreads

Food Processor The Oregon Hazelnut Industry

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

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

Ingredient -- Preparation Method -------------------------------Oregon hazelnuts (9 ounces) -- roasted salt powdered sugar

GENERAL DIRECTIONS FOOD PROCESSOR: Place roasted hazelnuts in food processor container with all-purpose blade. Process to coarse butter texture, about 3 minutes. Gradually add sugar, salt or other ingredients through feed tube. Scrape down sides; continue to process until desired texture is achieved, 4 to 7 minutes. BLENDER: Place roasted hazelnuts and 1 tablespoon vegetable oil in blender container and grind to meal on low speed. Continue to blend on low for several minutes, scraping down sides of container as required and adding another tablespoon of oil, if necessary. When butter is fairly fluid, blend on high for 2 to 3 minutes or until desired texture is achieved. Gradually add other ingredients and blend on low until thoroughly mixed. FOR CRUNCHY BUTTER: Stir in 1/4 cup roasted, chopped hazelnuts or raw sunflower seeds to finished butter. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address):

"http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" Yield: "1 Cup" - - - - - - - - - - - - - - - - - - Per serving: 111 Calories (kcal); 11g Total Fat; (82% calories from fat); 2g Protein; 3g Carbohydrate; 0mg Cholesterol; 67mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Makes 1 cup butter. Natural hazelnut butter will be dark brown in color, due to the presence of some skins. These butter recipes are for "old-fashioned" butters with no stabilizers; if they are kept refrigerated, very little oil separation will occur. Shelf life is about 3 months in the refrigerator. Nutr. Assoc. : 3677 0 0 * Exported from MasterCook * New Mexican Fry Bread Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Breads Desserts

Deep Fryer National Presto Industries

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

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

1/4

Ingredient -- Preparation Method -------------------------------Oat Blend flour OR all-purpose flour baking powder salt shortening warm water ORANGE HONEY BUTTER butter (1 stick) honey grated orange peel

4 1

Combine flour, baking powder, and salt in a mixing bowl; cut in shortening. Stir in warm water. Place dough on a lightly floured surface. Knead and fold until smooth and satiny. Cover and let stand for 15 minutes. Form into 1 inch balls; keep covered. Roll each ball into a thin 3-inch circle. Cover circles with waxed paper, separating circles. Pinch and pull circle edges (lightly) as you drop into preheated oil in deep fryer. Fry 1 or 2 at a time. Fry 1 minute; turn and fry 1 minute or until golden brown. Serve with honey or Orange Honey Butter. Orange Honey Butter: Cream butter until fluffy; beat in honey and orange peel. Serve at room temperature.

Yield: about 2/3 cup Description: "Called sopapillas in Spanish, these treats originated in Old Town Albuquerque over three centuries ago. This out-of-the-ordinary modern version is made oatfully healthy for extra nutrition." Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" Yield: "1 dozen" - - - - - - - - - - - - - - - - - - Per serving: 123 Calories (kcal); 10g Total Fat; (69% calories from fat); 1g Protein; 9g Carbohydrate; 21mg Cholesterol; 182mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates Serving Ideas : Delicious drenched with Orange Honey Butter. Nutr. Assoc. : 4251 0 2130706543 0 0 0 0 0 0 222 0 0 * Exported from MasterCook * North African Lamb Stew Recipe By :Adapted for the pressure cooker by Robin McKenzie from the original recipe in Fine Cooking Magazine Serving Size : 4 Preparation Time :0:00 Categories : Kuhn Rikon Pressure Cooker Soups/ Stews/ Chowders Amount -------1 2 1 2 1 1/3 1/2 1 1/2 3/4 1/4 1/3 Measure -----------tablespoon pounds large large cup cup cup tablespoon teaspoon cup cup cup Ingredient -- Preparation Method -------------------------------olive oil boneless lamb shoulder -- cut into 1-inch cubes onion -- chopped garlic cloves -- minced dried apricots -- halved raisins blanched whole almonds minced fresh ginger ground cinnamon Salt and ground black pepper red wine fresh orange juice packed mint leaves -- plus extra for garnish

Heat oil in a 5-liter or larger pressure cooker over medium-high heat. Add lamb cubes in batches to avoid overcrowding; brown on all sides, about 5 minutes per batch. Transfer browned lamb to plate with slotted spoon. Add onion and garlic to heated fat; saute to soften slightly, 2 to 3 minutes.

Return lamb to pot and stir in remaining ingredients, including wine and salt and pepper to taste. Stir slightly while the mixture comes to the boil to avoid scorching. Place the lid on the cooker and bring pressure to the second red ring. Adjust the heat to maintain pressure at the second red ring and cook for 15 minutes. Use Natural Release method. (10 to 15 minutes extra). When the pressure has dropped, test the meat. It should be fork-tender. If not, stir the mixture to prevent scorching, replace the lid when the mixture begins to boil, and cook on the second red ring another 5 minutes longer. Use quick-release (finger-tip release) method. Garnish with mint leaves and serve with rice. Cuisine: "North African" Source: "Recipe courtesy of Robin McKenzie, Kuhn Rikon Corporation" S(Internet address): "http://www.eurocooking.com/kuhnrikon/index.html" Copyright: "� Kuhn Rikon" - - - - - - - - - - - - - - - - - - Per serving: 776 Calories (kcal); 52g Total Fat; (61% calories from fat); 36g Protein; 39g Carbohydrate; 129mg Cholesterol; 146mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 2 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 3842 0 0 0 0 2277 26086 0 0 0 0 0 * Exported from MasterCook * Oatmeal Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Bread Machine Recipes Breakfast/ Brunch

Breads Fleischmann's Yeast

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

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

Ingredient -- Preparation Method -------------------------------water (70�F to 80�F) butter or margarine bread flour rolled oats packed brown sugar salt ground cinnamon Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by

manufacturer, adding oats with flour. Process in basic/white bread cycle; medium/normal crust color setting. Remove baked bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 123 Calories (kcal); 2g Total Fat; (15% calories from fat); 4g Protein; 22g Carbohydrate; 4mg Cholesterol; 150mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 1582 0 2339 0 0 0 0 5626 * Exported from MasterCook * Oatmeal Honey Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Bread Machine Recipes Breakfast/ Brunch

Breads Fleischmann's Yeast

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

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) honey butter or margarine salt bread flour oats (old-fashioned or quick) raisins (optional) ground cinnamon Fleischmann's� Bread Machine Yeast

Measure all ingredients, except raisins, into bread machine pan in the order suggested by manufacturer, adding oats with flour. Process on basic/white bread or fruit and nut cycle, adding raisins according to manufacturer's directions; use light or medium/normal crust color setting, as desired. Remove bread 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; (13% calories from fat); 4g Protein; 29g Carbohydrate; 4mg Cholesterol; 150mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Use the 2-pound recipe if the pan holds 13 cups or more. Nutr. Assoc. : 1582 0 0 0 0 974 4680 0 5626 * Exported from MasterCook * Oatmeal Honey Bread (1-Pound Recipe) Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Bread Machine Recipes Breakfast/ Brunch

Breads Fleischmann's Yeast

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

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

Ingredient -- Preparation Method -------------------------------plus 1 tablespoon water (70� to 80�F) honey butter or margarine salt bread flour oats (old-fashioned or quick) raisins (optional) ground cinnamon Fleischmann's� Bread Machine Yeast

Measure all ingredients, except raisins, into bread machine pan in the order suggested by manufacturer, adding oats with flour. Process on basic/white bread or fruit and nut cycle, adding raisins according to manufacturer's directions; use light or medium/normal crust color setting, as desired. Remove bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 132 Calories (kcal); 2g Total Fat; (11% calories from fat); 4g Protein; 26g Carbohydrate; 3mg Cholesterol; 145mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Use the 2-pound recipe if the pan holds 13 cups or more. Nutr. Assoc. : 1582 0 0 0 0 974 4680 0 5626 * Exported from MasterCook * Oatmeal Honey Bread (2-Pound Recipe) Recipe By Serving Size Categories : : 20 Preparation Time :0:00 : Bread Machine Recipes Breakfast/ Brunch

Breads Fleischmann's Yeast

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

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

Ingredient -- Preparation Method -------------------------------plus 2 tablespoons water (70� to 80�F) honey butter or margarine salt bread flour oats (old-fashioned or quick) raisins (optional) ground cinnamon Fleischmann's� Bread Machine Yeast

Measure all ingredients, except raisins, into bread machine pan in the order suggested by manufacturer, adding oats with flour. Process on basic/white bread or fruit and nut cycle, adding raisins according to manufacturer's directions; use light or medium/normal crust color setting, as desired. Remove bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 158 Calories (kcal); 2g Total Fat; (11% calories from fat); 4g Protein; 31g Carbohydrate; 3mg Cholesterol; 174mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Use the 2-pound recipe if the pan holds 13 cups or more. Nutr. Assoc. : 1582 0 0 0 0 974 4680 0 5626

* Exported from MasterCook * Okra Tomato Salad Recipe By Serving Size Categories : : 8 Preparation Time :0:20 : Blender Side Dishes

Nat. Pork Producers Council Vegetables

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

Measure Ingredient -- Preparation Method ------------ -------------------------------tablespoons vegetable oil 16-ounce package frozen okra cups cherry tomato halves cup sliced celery tablespoons chopped green onion cup distilled vinegar tablespoons dry white wine teaspoons light soy sauce teaspoon sugar teaspoon dry mustard teaspoon salt teaspoon red pepper flakes teaspoon minced garlic cup vegetable oil Torn assorted lettuce

In 10-inch skillet over medium heat, cook okra in oil, in two batches, until lightly browned. Drain, cool. Combine okra, tomatoes, celery and onions; mix lightly. In blender container, combine vinegar, wine and soy sauce. Add combined seasonings and garlic. With blender running, gradually add oil, mixing until well blended. Add 1/2 cup dressing to okra mixture; toss lightly, chill. Serve on lettuce and offer remaining dressing on side. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 241 Calories (kcal); 24g Total Fat; (85% calories from fat); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 202mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 20018 0 2665 0 0 558 0 0 0 0 0 0 2130706543 * Exported from MasterCook *

Ol' Virginia Peanutty Chicken Bites Recipe By Serving Size Categories : : 30 Preparation Time :0:00 : Appetizers/ Snacks National Presto Industries

Deep Fryer Poultry

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

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

Ingredient -- Preparation Method -------------------------------finely chopped roasted shelled Virginia-type peanuts cornstarch sugar powdered ginger lemon juice egg whites -- lightly beaten chicken breasts -- skinned and boned

Put chopped peanuts in a 9-inch pie plate. In a small bowl, combine cornstarch, sugar, and ginger; blend in lemon juice and egg whites. Cut chicken into thin slices. Dip slices in egg mixture, then roll in peanuts to coat. Cook 3 or 4 Chicken Bites at a time in deep fryer until desired browness is reached (about 2 minutes), turning once. Remove from oil, and drain on absorbent paper. Repeat until all Bites are cooked. May be served with peach sauce. Cuisine: "Southern" Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 80 Calories (kcal); 5g Total Fat; (58% calories from fat); 6g Protein; 2g Carbohydrate; 12mg Cholesterol; 17mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4405 0 0 631 0 0 0 * Exported from MasterCook * Old World Potato Bread Recipe By Serving Size Categories Amount -------3/4 1/3 : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) mashed boiled potato -- at room temperature

2 1 2 1/4 1/2 2 2

tablespoons teaspoon cups cup tablespoons teaspoons

butter or margarine -- cut up salt bread flour whole wheat flour sugar Fleischmann's� Bread Machine Yeast

Loaf can be prepared in 1 1/2 and 2-pound bread machines. Measure ingredients into bread machine pan in the order suggested by manufacturer, adding potato with water. Process on basic/white bread cycle; use medium/normal crust color setting. Do not use delayed-bake feature. Remove bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 141 Calories (kcal); 3g Total Fat; (16% calories from fat); 4g Protein; 25g Carbohydrate; 5mg Cholesterol; 212mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : * To use instant potatoes: In small saucepan, combine 1/4 cup water and 2 tablespoons milk; bring to a boil. Remove from heat; stir in 1/4 cup instant potato flakes or buds. Cool to room temperature. Nutr. Assoc. : 1582 4113 0 0 0 0 0 5626 * Exported from MasterCook * Old-Fashioned Buttermilk Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories Amount -------1 1 3 4 1 1/4 1/8 1 1/2 : : 16 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------plus 2 tablespoons buttermilk butter or margarine -- cut up bread flour sugar salt baking soda Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding baking soda with flour.

Process on basic/white bread cycle; use medium/normal crust color setting. Do not use delayed-bake feature. Remove bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 110 Calories (kcal); 1g Total Fat; (10% calories from fat); 4g Protein; 21g Carbohydrate; 2mg Cholesterol; 200mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Use the 2-pound recipe if the pan holds 13 cups or more. Nutr. Assoc. : 228 0 0 0 0 0 5626 * Exported from MasterCook * Old-Fashioned Buttermilk Bread (1-Pound Recipe) Recipe By Serving Size Categories Amount -------3/4 2 2 1 3/4 1/8 1 : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------plus 2 tablespoons buttermilk butter or margarine -- cut up bread flour sugar salt baking soda Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding baking soda with flour. Process on basic/white bread cycle; use medium/normal crust color setting. Do not use delayed-bake feature. Remove bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - -

Per serving: 99 Calories (kcal); 1g Total Fat; (10% calories from fat); 3g Protein; 18g Carbohydrate; 2mg Cholesterol; 170mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Use the 2-pound recipe if the pan holds 13 cups or more. Nutr. Assoc. : 228 0 0 0 0 0 5626 * Exported from MasterCook * Old-Fashioned Buttermilk Bread (2-Pound Recipe) Recipe By Serving Size Categories Amount -------1 2/3 2 4 2 1 1/2 1/4 2 : : 20 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------buttermilk butter or margarine -- cut up bread flour sugar salt baking soda Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding baking soda with flour. Process on basic/white bread cycle; use medium/normal crust color setting. Do not use delayed-bake feature. Remove bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 123 Calories (kcal); 2g Total Fat; (13% calories from fat); 4g Protein; 22g Carbohydrate; 4mg Cholesterol; 209mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Use the 2-pound recipe if the pan holds 13 cups or more. Nutr. Assoc. : 0 0 0 0 0 0 5626

* Exported from MasterCook * Onion-Herb Focaccia Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Appetizers/ Snacks Breads

Bread Machine Recipes Fleischmann's Yeast

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

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

Ingredient -- Preparation Method -------------------------------water egg olive or vegetable oil salt bread flour sugar Fleischmann's� Bread Machine Yeast chopped onion rosemary -- crushed

Measure water, egg, 1 tablespoon oil, salt, bread flour, sugar and yeast into bread machine pan into the order suggested by the manufacturer. Process in dough/manual cycle. When cycle is complete, remove dough from machine to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Divide dough in half; form each into smooth ball. Roll each ball into 10-inch round. Place each on greased baking sheet or 12- to 14-inch pizza pan. Cover and set aside. Cook onion and rosemary in 3 tablespoons oil until onion is tender. With fingertips, press slight indentations into each round. Evenly sprinkle onion mixture on rounds. Cover; let rise in warm draft-free place until almost doubled in size, 20 to 30 minutes. Bake at 375�F for 12 to 15 minutes or until done, switching positions of sheets halfway through baking for even browning. Remove from sheets and cool on wire racks. Makes two round breads. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Breads" - - - - - - - - - - - - - - - - - - Per serving: 138 Calories (kcal); 5g Total Fat; (34% calories from fat); 4g Protein; 19g Carbohydrate; 16mg Cholesterol; 95mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 986 0 0 0 5626 0 0

* Exported from MasterCook * Orange Cheesecake with Orange Sauce Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Cakes National Presto Industries

Desserts Pressure Cooker

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

Measure Ingredient -- Preparation Method ------------ -------------------------------11-ounce can mandarin oranges -- well drained, juice reserved 8-ounce package cream cheese 3-ounce package cream cheese cup sugar eggs cup toasted whole wheat bread crumbs cups water cup sugar teaspoons cornstarch teaspoon orange extract

Line souffl� dish or 6-inch spring form pan with aluminum foil. Decoratively arrange orange sections in bottom of dish. Beat cream cheese until smooth. Beat in 1/2 cup sugar. Beat in eggs, one at a time. Pour mixture over orange sections. Sprinkle with crumbs. Cover dish securely with aluminum foil. Place cooking rack and 2 cups water in 6-quart pressure cooker. Place dish on rack. Close cover securely. Place pressure regulator on vent pipe. COOK 20 MINUTES, at 15 pounds pressure. Cool cooker at once. Remove cheesecake and cool in souffl� dish on wire rack. Loosen edges and unmold. Refrigerate until chilled. Meanwhile, mix 1/4 cup sugar and cornstarch in small saucepan. Stir in 1/2 cup of reserved mandarin orange juice. Cook and stir until sauce boils and thickens. Stir in extract. Let cool and spoon sauce over cheese cake. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" Yield: "1 cake" - - - - - - - - - - - - - - - - - - Per serving: 266 Calories (kcal); 15g Total Fat; (50% calories from fat); 6g Protein; 28g Carbohydrate; 90mg Cholesterol; 187mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 26176 0 0 0 0 * Exported from MasterCook * Orange Pecan Bread (1 1/2-Pound Recipe)

Recipe By Serving Size Categories

: : 16 Preparation Time :0:00 : Appetizers/ Snacks Breakfast/ Brunch Sweet Breads and Coffee Cakes

Bread Machine Recipes Fleischmann's Yeast

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

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

Ingredient -- Preparation Method -------------------------------milk eggs butter or margarine -- cut up salt bread flour coarsely chopped pecans -- toasted sugar freshly grated orange peel Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding pecans with flour. Process on basic/white bread cycle; use medium/normal or light crust color setting, as desired. Do not use delayed-bake feature. Remove bread 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; (35% calories from fat); 5g Protein; 25g Carbohydrate; 31mg Cholesterol; 135mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 0 3218 0 0 0 20148 0 20085 5626 * Exported from MasterCook * Orange Pecan Bread (1-Pound Recipe) Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Appetizers/ Snacks Breakfast/ Brunch Sweet Breads and Coffee Cakes

Bread Machine Recipes Fleischmann's Yeast

Amount --------

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

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

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

cup large tablespoons teaspoon cups cup cup teaspoons teaspoons

milk egg butter or margarine -- cut up salt bread flour coarsely chopped pecans -- toasted sugar freshly grated orange peel Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding pecans with flour. Process on basic/white bread cycle; use medium/normal or light crust color setting, as desired. Do not use delayed-bake feature. Remove bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 162 Calories (kcal); 6g Total Fat; (35% calories from fat); 4g Protein; 22g Carbohydrate; 22mg Cholesterol; 119mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 0 3218 0 0 0 20148 0 20085 5626 * Exported from MasterCook * Oregon Hazelnut Brittle (Microwave) Recipe By Serving Size Categories : : 10 Preparation Time :0:00 : Candy Microwave

Dundee Hazelnuts The Oregon Hazelnut Industry

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

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

Ingredient -- Preparation Method -------------------------------chopped raw Oregon hazelnuts sugar light corn syrup salt margarine vanilla baking soda

In a microwave-safe glass bowl, combine nuts, sugar, corn syrup and salt,

and microwave on FULL POWER for 7 to 8 minutes, stopping to stir 2 or 3 times to blend sugar and corn syrup. Add the margarine and continue cooking for 2 to 3 minutes. Add the vanilla and soda and blend together. Stir and pour onto buttered tray. Cool slightly and stretch for thinner brittle. Cool and break into pieces. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - Per serving: 224 Calories (kcal); 10g Total Fat; (37% calories from fat); 2g Protein; 35g Carbohydrate; 0mg Cholesterol; 266mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 3677 0 0 0 0 0 0 * Exported from MasterCook * Oregon Hazelnut Medley (Microwave) Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Dundee Hazelnuts Microwave

Main Dishes The Oregon Hazelnut Industry

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

Measure -----------cups cups cup cup cup cup cup cups cup tablespoon tablespoon cup Dash

3 1 1 1 1/4

Ingredient -- Preparation Method -------------------------------cooked rice OR bulgur -- rinsed and drained apple chunks dark raisins roasted Oregon hazelnuts mushrooms -- quartered onion -- coarsely chopped bok choy -- leaves and tender stems chicken broth ROUX flour butter fresh parsley -- finely chopped cayenne

Pour hot water over raisins and soak 20 minutes. Drain and use the liquid in your favorite bread or stew recipe. Prepare vegetables as indicated, and slice bok choy diagonally through the leaves and stems. Cover and microwave all vegetables in chicken broth on FULL POWER for 2 minutes or until crisp tender. Remove vegetables from broth and reserve.

Prepare roux: Mix flour and cayenne. Rub butter into flour mixture until smooth. Add 1/4 cup broth from vegetables and stir until blended; gradually add this mixture to the rest of the broth and stir until smooth. Add parsley and microwave on FULL POWER for 90 seconds, stirring every 30 seconds until thick. Toss rice, vegetables, hazelnuts, raisins and thickened broth until well mixed. Adjust salt. Heat through on FULL POWER for 1 minute. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - Per serving: 207 Calories (kcal); 7g Total Fat; (31% calories from fat); 5g Protein; 32g Carbohydrate; 4mg Cholesterol; 131mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 2130706543 28 4680 3677 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oregon Hazelnut Microwave Brittle Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Candy Microwave

Dundee Hazelnuts The Oregon Hazelnut Industry

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

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

Ingredient -- Preparation Method -------------------------------sugar white corn syrup Oregon hazelnuts butter vanilla extract

In a 1 1/2 quart casserole dish, stir together sugar and syrup. Microwave on HIGH for 4 minutes. Stir in the hazelnuts and microwave on HIGH for 3 to 5 minutes. Add butter and vanilla, blending well. Microwave on HIGH for 1 to 2 minutes. Pour mixture onto a lightly buttered warm cookie sheet. Let cool for 1/2 to 1 hour. Break into small pieces and drizzle with white and milk chocolate. Store in an airtight container in a cool place. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" Yield: "1 pound"

- - - - - - - - - - - - - - - - - - Per serving: 181 Calories (kcal); 8g Total Fat; (35% calories from fat); 2g Protein; 29g Carbohydrate; 1mg Cholesterol; 20mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 3927 3677 0 0 * Exported from MasterCook * Oregon Hazelnut Praline Ice Cream Recipe By Serving Size Categories : : 17 Preparation Time :0:00 : Dundee Hazelnuts Ice Cream/ Frozen Yogurt

Ice Cream Maker The Oregon Hazelnut Industry

Amount -------2 4

Measure -----------tablespoons tablespoons cup Pinch gallon cups tablespoons

1/2 1/2

2 2

Ingredient -- Preparation Method -------------------------------PRALINE butter sugar crushed Oregon hazelnuts salt heavy cream sugar vanilla extract

Melt the butter, caramelize sugar and stir in nuts. Cool the praline overnight on parchment. Prepare the cream, sugar and extract in ice cream machine and stir in the praline before final cure. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html" Yield: "17 cups" - - - - - - - - - - - - - - - - - - Per serving: 531 Calories (kcal); 45g Total Fat; (75% calories from fat); 3g Protein; 31g Carbohydrate; 157mg Cholesterol; 56mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 3677 0 0 0 0 * Exported from MasterCook * Oriental Pork Tenderloin

Recipe By Serving Size Categories

: : 4 Preparation Time :0:05 : Main Dishes Nat. Pork Producers Council

Microwave Pork

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

Measure -----------pound teaspoon teaspoon Dash teaspoon teaspoon cup cup tablespoon cup teaspoons

Ingredient -- Preparation Method -------------------------------pork tenderloin -- cut into 4-ounce pieces thyme -- crushed paprika garlic salt vegetable oil sesame oil sliced leeks or small onions julienne-cut carrots soy sauce pea pods (fresh or frozen) sesame seeds

Sprinkle pieces of tenderloin with thyme, paprika and garlic salt. Pound between two pieces of plastic wrap to a thickness of 1/4-inch. Preheat a browning dish on HIGH (100% power) for 5 minutes. Add oils; quickly swirl to coat dish. Add tenderloin pieces to dish. Cover and micro-cook on HIGH (100% power) for 2 minutes. Turn meat over; rotate dish. Cover and micro-cook on HIGH (100% power) for 1 1/2-2 minutes more or until evenly brown. Remove meat from dish; cover to keep warm. Do not remove juices from dish. Add leeks and carrots to dish. Stir in soy sauce. Cover and micro-cook on HIGH (100% power) for 3 minutes, stirring once. Stir in pea pods and sesame seeds. Cover and micro-cook on HIGH (100% power) for 1 minute to heat through. Serve vegetable mixture and sauce with tenderloin. Cuisine: "Asian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:10" - - - - - - - - - - - - - - - - - - Per serving: 192 Calories (kcal); 6g Total Fat; (29% calories from fat); 25g Protein; 8g Carbohydrate; 74mg Cholesterol; 327mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 20230 2495 0 4373 0 * Exported from MasterCook * Oriental Salad

Recipe By Serving Size Categories Amount -------2 1 1 1 1 1 1 1/2 2 2

: : 3 Preparation Time :0:00 : National Presto Industries Saladshooter

Salads

Measure -----------cups small stalk tablespoon tablespoon teaspoons Dashes teaspoons

Ingredient -- Preparation Method -------------------------------red radishes OR Oriental radish onion celery DRESSING white vinegar soy sauce sugar sesame oil or hot sesame oil toasted sesame seeds

Wash radishes and trim off tails and tops. Fit into food chamber of Salad Shooter electric slicer-shredder. Using slicing cone, slice radishes into serving bowl. Remove outer skin of onion and cut to fit in food chamber; slice into bowl with radishes. Cut celery stalk to fit in food chamber; slice into bowl with other vegetables. Combine vinegar, soy sauce, sugar, and sesame oil; pour over vegetables and toss to mix. Let marinate a few hours. Sprinkle with sesame seeds before serving. Especially good with chicken or pork. Cuisine: "Asian" Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" Yield: "3 cups" - - - - - - - - - - - - - - - - - - Per serving: 57 Calories (kcal); 2g Total Fat; (24% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 376mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1223 0 2130706543 0 0 0 0 0 0 0 1356 0 * Exported from MasterCook * Paasiaisleipa (Finnish Easter Bread) Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Fleischmann's Yeast Sweet Breads and Coffee Cakes

Mixer

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

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

2 1

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

Ingredient -- Preparation Method -------------------------------all-purpose flour (6 to 6 1/2 cups) sugar Fleischmann's� Active Dry or Rapid Rise Yeast orange peel lemon peel ground cardamom salt milk water butter or margarine eggs -- at room temperature chopped dates or pitted dates -- snipped chopped slivered almonds -- toasted Confectioners' sugar frosting -- optional

In large bowl combine 1 1/2 cups flour, sugar, undissolved yeast, orange peel, lemon peel, cardamom and salt. Heat milk, water, and butter until very warm (120� to 130�F). Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. 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. 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; turn out onto lightly floured surface. Knead in dates and almonds. Divide dough in half; shape into 2 balls. Place in 2 greased 8-inch round cake pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 350�F for 35 to 40 minutes, or until done. Remove from pans; cool on wire racks. Top with confectioners' sugar frosting, if desired. Description: "Ground cardamom combined with grated orange and lemon peels gives this Finnish loaf an exotic taste, while dates and slivered almonds give it a rich, hearty texture. When spread with cream cheese, this bread makes a delightful breakfast or snack." Cuisine: "Finnish" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Loaves" - - - - - - - - - - - - - - - - - - Per serving: 334 Calories (kcal); 10g Total Fat; (25% calories from fat); 7g Protein; 55g Carbohydrate; 40mg Cholesterol; 140mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 0 0 2662 20020 0 * Exported from MasterCook * Panettone (1 1/2-Pound Recipe) Recipe By Serving Size Categories Amount -------3/4 1 2 1 3 1/3 1/3 1 1/2 2 : : 16 Preparation Time :0:00 : Bread Machine Recipes Sweet Breads and Coffee Cakes

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------plus 2 tablespoons milk egg butter or margarine -- cut-up salt bread flour coarsely chopped dried or candied pineapple chopped candied citron -- drained of syrup anise seed -- crushed Fleischmann's� Bread Machine Yeast

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer, adding pineapple and citron with flour. Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Adjust dough consistency, if needed, according to the "Note" below. Remove baked bread from pan and cool on wire rack. Cuisine: "Italian" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 141 Calories (kcal); 3g Total Fat; (17% calories from fat); 4g Protein; 25g Carbohydrate; 20mg Cholesterol; 167mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Make 1 1/2-Pound Recipe with bread machines that use 3 cups flour or if machine pan holds more than 10 cups of water. Make 1-Pound Recipe with bread machines that use 2 cups flour or if machine pan holds 10 cups or less of water. Nutr. Assoc. : 4138 0 0 0 2339 3145 2429 0 5626

* Exported from MasterCook * Panettone (1-Pound Recipe) Recipe By Serving Size Categories Amount -------2/3 1 1 3/4 2 1/4 1/4 1 1 1/2 : : 12 Preparation Time :0:00 : Bread Machine Recipes Sweet Breads and Coffee Cakes

Fleischmann's Yeast

Measure -----------cup large tablespoon teaspoon cups cup cup teaspoon teaspoons

Ingredient -- Preparation Method -------------------------------milk egg butter or margarine -- cut-up salt bread flour coarsely chopped dried or candied pineapple chopped candied citron -- drained of syrup anise seed -- crushed Fleischmann's� Bread Machine Yeast

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer, adding pineapple and citron with flour. Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Adjust dough consistency, if needed, according to the "Note" below. Remove baked bread from pan and cool on wire rack. Cuisine: "Finnish" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 129 Calories (kcal); 2g Total Fat; (16% calories from fat); 4g Protein; 23g Carbohydrate; 23mg Cholesterol; 164mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Make 1 1/2-Pound Recipe with bread machines that use 3 cups flour or if machine pan holds more than 10 cups of water. Make 1-Pound Recipe with bread machines that use 2 cups flour or if machine pan holds 10 cups or less of water. Nutr. Assoc. : 0 0 0 0 0 4500 2429 0 5626 * Exported from MasterCook * Pasta Marinara

Recipe By Serving Size Categories

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

National Pasta Association Vegetarian

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

Measure -----------pound 28-ounce cans teaspoons teaspoons teaspoons 6-ounce cans teaspoons cup

Ingredient -- Preparation Method -------------------------------Spaghetti or Linguine -- uncooked peeled plum tomatoes olive oil OR vegetable oil finely minced garlic tomato paste dried oregano -- crumbled Salt and pepper -- to taste minced fresh parsley

Prepare pasta according to package directions; drain. Pur�e the tomatoes in a blender or food processor. In a medium saucepan, heat the oil, and add the garlic. Saut� the garlic, stirring it for 15 seconds (do not let it brown). Add the pur�ed tomatoes, tomato paste, oregano, salt and pepper. Bring the sauce to a boil, reduce the heat and simmer the sauce for 20 minutes. Remove the sauce from the heat and stir in the parsley. Pour over pasta. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 608 Calories (kcal); 6g Total Fat; (9% calories from fat); 22g Protein; 121g Carbohydrate; 0mg Cholesterol; 1274mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1405 2470 986 0 2130706543 20130 0 0 0 0 * Exported from MasterCook * Peach Almond Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Appetizers/ Snacks Breakfast/ Brunch Sweet Breads and Coffee Cakes

Bread Machine Recipes Fleischmann's Yeast

Amount -------1/2

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F)

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

6-ounce jar tablespoons tablespoons tablespoons teaspoon cups teaspoons cup cup

peach baby food butter or margarine -- cut up dry milk powder sugar salt bread flour Fleischmann's� Bread Machine Yeast snipped dried peaches -- cut each in 8 pieces slivered almonds -- toasted

Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process in basic/white bread cycle; medium/normal crust color setting. Remove baked bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 145 Calories (kcal); 3g Total Fat; (20% calories from fat); 4g Protein; 25g Carbohydrate; 5mg Cholesterol; 154mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Use the 2-pound recipe if the pan holds 13 cups or more of water. Nutr. Assoc. : 1582 1554 0 4620 0 0 0 5626 4381 0 * Exported from MasterCook * Peach Almond Bread (1-Pound Recipe) Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Appetizers/ Snacks Breakfast/ Brunch Sweet Breads and Coffee Cakes

Bread Machine Recipes Fleischmann's Yeast

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

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) peach baby food butter or margarine -- cut up dry milk powder sugar salt bread flour Fleischmann's� Bread Machine Yeast snipped dried peaches -- each cut in 8 pieces

3

tablespoons

slivered almonds -- toasted

Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process in basic/white bread cycle; medium/normal crust color setting. Remove baked bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 125 Calories (kcal); 3g Total Fat; (19% calories from fat); 4g Protein; 22g Carbohydrate; 3mg Cholesterol; 147mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Use the 2-pound recipe if the pan holds 13 cups or more of water. Nutr. Assoc. : 1582 1554 0 4620 0 0 0 5626 4381 0 * Exported from MasterCook * Peanut Butter and Chocolate Pull-Apart Rolls Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Appetizers/ Snacks Fleischmann's Yeast Sweet Breads and Coffee Cakes

Bread Machine Recipes Kids

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

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

Ingredient -- Preparation Method -------------------------------DOUGH milk water (70� to 80�F) creamy peanut butter -- at room temperature salt bread flour sugar Fleischmann's� Bread Machine Yeast FILLING semisweet chocolate pieces (3 ounces) creamy peanut butter ICING sifted powdered sugar creamy peanut butter or cocoa powder milk (2 to 4 teaspoons)

2

1 2

1/2

To Make Dough: Measure dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. To Make Filling: In small bowl, combine filling ingredients; blend well. Set aside. To Shape and Fill: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Roll to 14-inch circle. Cut into 6 wedges; place filling, dividing evenly, at wide end of each wedge. Beginning at wide end, roll up tightly; curve to form crescent. Arrange crescents, seam side down, spoke fashion, on greased large baking sheet. Pinch ends at center to seal. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 375�F for 15 to 20 minutes or until done. Remove from pan; cool on wire rack. ____________________ To Make Icing: In small bowl, combine icing ingredients; stir until smooth. Drizzle on rolls. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "6 rolls" - - - - - - - - - - - - - - - - - - Per serving: 429 Calories (kcal); 14g Total Fat; (28% calories from fat); 12g Protein; 67g Carbohydrate; 3mg Cholesterol; 357mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates NOTES : Dough can be prepared in all-size bread machines. Nutr. Assoc. : 0 0 1582 26964 0 0 0 5626 0 0 4886 26964 0 0 0 2968 4138 * Exported from MasterCook * Peanut Butter Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Appetizers/ Snacks Breakfast/ Brunch Kids

Bread Machine Recipes Fleischmann's Yeast Sweet Breads and Coffee Cakes

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

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

Ingredient -- Preparation Method -------------------------------plus 2 tablespoons milk creamy peanut butter (do not use reduced-fat or natural peanut butter) egg

1 2 1/3 2/3 2 2

teaspoon cups cup tablespoon teaspoons

salt bread flour whole wheat flour sugar Fleischmann's� Bread Machine Yeast

Add ingredients to bread machine pan in the order suggested by manufacturer, adding peanut butter with milk. (If dough is too dry or stiff or too soft or slack, adjust dough consistency - see Adjusting Dough Consistency tip below.) Recommended cycle: Basic/white bread cycle; light or medium/normal color setting. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 158 Calories (kcal); 5g Total Fat; (29% calories from fat); 6g Protein; 22g Carbohydrate; 14mg Cholesterol; 183mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Use the 1-pound recipe if your machine pan holds 10 cups or less of water. For large-capacity machines with glass domes, make only 1-pound loaf size to ensure complete baking. Checking Dough Consistency: Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade. If dough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency. If dough is too soft or sticky, add additional bread flour, 1 teaspoon at a time. Nutr. Assoc. : 4138 26964 0 0 0 0 0 5626 * Exported from MasterCook * Peanut Butter Bread (1-Pound Recipe) Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Appetizers/ Snacks Breakfast/ Brunch Kids

Bread Machine Recipes Fleischmann's Yeast Sweet Breads and Coffee Cakes

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

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

Ingredient -- Preparation Method -------------------------------milk creamy peanut butter (do not use reduced-fat or natural peanut butter) egg

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

teaspoon cups cup tablespoon teaspoons

salt bread flour whole wheat flour sugar Fleischmann's� Bread Machine Yeast

Add ingredients to bread machine pan in the order suggested by manufacturer, adding peanut butter with milk. (If dough is too dry or stiff or too soft or slack, adjust dough consistency - see Adjusting Dough Consistency tip below.) Recommended cycle: Basic/white bread cycle; light or medium/normal color setting. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 141 Calories (kcal); 5g Total Fat; (30% calories from fat); 6g Protein; 19g Carbohydrate; 17mg Cholesterol; 179mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Use the 1-pound recipe if your machine pan holds 10 cups or less of water. For large-capacity machines with glass domes, make only 1-pound loaf size to ensure complete baking. Checking Dough Consistency: Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade. If dough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency. If dough is too soft or sticky, add additional bread flour, 1 teaspoon at a time. Nutr. Assoc. : 0 26964 0 0 0 0 0 5626 * Exported from MasterCook * Peanut Crisps Recipe By Serving Size Categories Amount -------1 1/8 1 1 3/4 1 1 1 : : 24 Preparation Time :0:00 : Appetizers/ Snacks National Presto Industries

Deep Fryer

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

Ingredient -- Preparation Method -------------------------------all-purpose flour baking soda sugar ground coriander cold water egg -- beaten garlic -- crushed roasted shelled Virginia-type peanuts

Combine flour, soda, sugar, and coriander in a bowl. Mix together batter, water, egg, and garlic. Blend into flour mixture. Combine 1/3 of batter with 1/3 of peanuts. Drop 3 or 4 tablespoons of peanut mixture, one at a time, in deep fryer, turning once, until desired browness is reached (about 2 minutes). Remove from oil and drain on absorbent paper. Continue mixing in thirds until all batter and peanuts are used. Makes about 24. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" Yield: "24 Crisps" - - - - - - - - - - - - - - - - - - Per serving: 57 Calories (kcal); 3g Total Fat; (49% calories from fat); 2g Protein; 5g Carbohydrate; 8mg Cholesterol; 10mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Besides contributing a unique taste to these party recipes, Virginia-type peanuts are delicious munched right from the bowl. What better way to be prepared for unexpected guests than by keeping roasted peanuts on hand in the bag, can, or jar. Though leftovers are rare, you can always turn them into one of these tempting treats to enjoy yourself. Nutr. Assoc. : 0 0 0 0 0 0 0 4405 * Exported from MasterCook * Pepper Slaw Recipe By Serving Size Categories Amount -------1/2 1 3 2 1/2 3 2 2 2 1 1 1/2 1 : : 6 Preparation Time :0:00 : National Presto Industries Saladshooter

Salads

Measure -----------head stalks cup tablespoons tablespoons teaspoons teaspoons tablespoon teaspoons teaspoon

Ingredient -- Preparation Method -------------------------------cabbage green or red pepper carrots celery DRESSING olive oil vinegar sugar celery seed mustard seed Dijon mustard salt pepper

Wash vegetables and cut into chunks that will fit in Salad Shooter food chamber. Using shredding cone, shred cabbage, pepper, and carrots into mixing bowl. Using slicing cone, slice celery into bowl with cabbage. Combine dressing ingredients and pour over vegetables. Mix well. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" Yield: "5 1/2 cups" - - - - - - - - - - - - - - - - - - Per serving: 213 Calories (kcal); 19g Total Fat; (76% calories from fat); 1g Protein; 12g Carbohydrate; 0mg Cholesterol; 592mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates NOTES : If a coarser slaw is preferred, slice rather than shred all vegetables. Nutr. Assoc. : 0 2236 0 0 0 0 0 0 0 20209 0 0 0 0 * Exported from MasterCook * Petite Pumpkin Custards Recipe By Serving Size Categories Amount -------1 1 3 1 1 1/4 1 : : 8 Preparation Time :0:00 : Desserts Pressure Cooker

National Presto Industries

Measure -----------16-ounce can 14-ounce can teaspoon teaspoon teaspoon cup

Ingredient -- Preparation Method -------------------------------solid-pack pumpkin sweetened condensed milk eggs -- beaten ground cinnamon finely chopped candied ginger (optional) ground cloves hot water Whipped cream (optional)

Mix pumpkin, milk, eggs, cinnamon, ginger, and cloves. Pour into eight 6-ounce custard cups. Cover each securely with aluminum foil. Place cooking rack and 1 cup hot water in 4 or 6-quart pressure cooker. Place single layer of custard cups on rack. Close cover securely. Place pressure regulator on vent pipe. COOK 10 MINUTES, at 15 pounds pressure. Cool cooker at once. Remove custard cups to cool on wire rack. Repeat above procedure to cook remaining custards. Refrigerate until chilled. Serve with whipped cream. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html"

Yield: "8 custards" - - - - - - - - - - - - - - - - - - Per serving: 204 Calories (kcal); 6g Total Fat; (26% calories from fat); 7g Protein; 32g Carbohydrate; 87mg Cholesterol; 88mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 2 Other Carbohydrates Nutr. Assoc. : 26007 0 0 0 2130706543 0 0 2130706543 * Exported from MasterCook * Poached Alaska Salmon with Cucumber Sauce Recipe By Serving Size Categories Amount -------1 1/2 1 2 5 1/4 4 : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Microwave

Fish/ Seafood

Measure -----------cup cup small sprigs teaspoon 4-ounce

Ingredient -- Preparation Method -------------------------------water dry white wine onion -- sliced parsley peppercorns salt Alaska salmon steaks or fillets (4 to 6 ounce each) CUCUMBER SAUCE light sour cream OR plain yogurt cucumber -- seeded and finely chopped minced onion salt basil -- crushed

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

cup cup cup tablespoon teaspoon teaspoon

In 1 quart microwave safe dish combine all ingredients except salmon steaks; mix well. Microcook, covered, on high for 2 to 3 minutes or until mixture boils. Place salmon steaks in a separate microwave safe dish; pour wine mixture over salmon. Microcook, covered with vented plastic wrap, on medium-high for 5 to 6 minutes or until fish flakes when tested with a fork. Carefully remove salmon from liquid. Serve hot or cold. To serve cold, refrigerate until ready to serve. Serve with Cucumber Sauce. Cucumber Sauce: Combine sour cream, cucumber, onion, salt and basil; mix well. Sauce can be made ahead and refrigerated. Makes about 2/3 cup. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - Per serving: 185 Calories (kcal); 5g Total Fat; (25% calories from fat); 25g Protein; 6g Carbohydrate; 61mg Cholesterol; 371mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 4437 0 4821 0 0 0 0 2130706543 0 0 0 0 * Exported from MasterCook * Pork Cashew Recipe By Serving Size Categories Amount -------1 1 2 2 1/8 2 1 1 1/4 : : 4 Preparation Time :0:10 : Microwave Pork

Nat. Pork Producers Council

Measure -----------pound tablespoon tablespoons teaspoons teaspoon cups 8-ounce can 2-ounce jar cup

Ingredient -- Preparation Method -------------------------------boneless pork shoulder -- cut in 1/2" cubes cornstarch reduced-sodium soy sauce reduced-sodium beef bouillon granules ground pepper celery -- sliced 1/4" thick sliced water chestnuts -- drained sliced pimiento dry roast cashews Hot cooked rice -- optional

Combine pork cubes, cornstarch, soy sauce, bouillon granules and pepper in microwave-safe 2-quart casserole. Marinate 10-15 minutes at room temperature. Refrigerate, if mixture needs to stand longer. Stir in celery, cover with waxed paper. Microwave (HIGH) 5-6 minutes, stirring well after each 2 minutes. Stir in water chestnuts and pimiento; cover with waxed paper. Microwave (HIGH) 1 1/2-2 minutes, stirring after 1 minute, until hot. (Vegetables should be tender-crisp.) Top with cashews and serve with rice, if desired. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:10" - - - - - - - - - - - - - - - - - - Per serving: 295 Calories (kcal); 12g Total Fat; (36% calories from fat); 31g Protein; 15g Carbohydrate; 54mg Cholesterol; 1757mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 5832 0 0 0 0 0 1586 0 3190 2130706543 * Exported from MasterCook * Pork Chops with Pesto Stuffing Recipe By Serving Size Categories : : 4 Preparation Time :0:20 : Beef Food Processor Nat. Pork Producers Council

Blender Main Dishes Pork

Amount Measure -------- -----------4 1/2 cup 1/4 cup 1/4 cup 2 tablespoons 1 clove 3 tablespoons 3 slices into 1/4-inch pieces 2 tablespoons

Ingredient -- Preparation Method -------------------------------pork rib chops -- cut 1-1/4 " thick firmly packed fresh basil leaves snipped fresh parsley grated Parmesan cheese pine nuts garlic -- peeled and minced olive oil white bread (3 to 4 slices) -- lightly toasted and torn water Salt and pepper -- to taste

With a sharp knife cut opening in the rib side of each chop. Insert knife in each opening and cut a pocket without cutting through to other side of chop. Set chops aside. Place basil, parsley, Parmesan cheese, pine nuts and garlic in blender container or food processor bowl. Blend or process about 30 seconds or until finely chopped. With blender or food processor running, add 1 tablespoon olive oil. Transfer mixture to a small bowl; stir in bread pieces. Sprinkle water over bread mixture, tossing lightly to combine. Spoon about 1/2 cup stuffing mixture into each chop. In a large skillet, brown chops on each side in the remaining hot oil. Place chops in a large baking dish; sprinkle with salt and pepper. Bake, uncovered, in a 350 degree F. oven for 45 minutes to 1 hour or until tender. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:45" - - - - - - - - - - - - - - - - - - Per serving: 328 Calories (kcal); 21g Total Fat; (57% calories from fat); 24g Protein; 11g Carbohydrate; 52mg Cholesterol; 224mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 5786 3333 3394 0 1126 0 0 1625 0 4826 * Exported from MasterCook * Pork Medallions in Brandy-Pear Sauce Recipe By Serving Size Categories : : 4 Preparation Time :0:20 : Blender Nat. Pork Producers Council

Main Dishes Pork

Amount -------1 1 1 16 1/2 1/2 4 1/2 1/2 1/2

Measure -----------pound teaspoon small ounces teaspoon teaspoon tablespoons teaspoon cup cup

Ingredient -- Preparation Method -------------------------------pork tenderloin -- cut into 1-inch thick slices Coarsely ground black pepper butter onion -- minced pears in heavy syrup nutmeg cinnamon lemon juice salt pear brandy OR pear schnapps

Coat each side of medallions with pepper, set aside. Combine pears, nutmeg, cinnamon, lemon juice, salt and brandy in blender container and pur�e. Place pear pur�e in saucepan and simmer, stirring occasionally, until reduced by half, about 20 minutes. Melt butter in nonstick skillet over medium-high heat. Add medallions and onion to pan. Brown pork on one side, about 2 minutes, turn. Add pear mixture to pan, adjust heat to a simmer. Continue cooking 7-8 minutes. Serve medallions with sauce on side. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 324 Calories (kcal); 5g Total Fat; (18% calories from fat); 24g Protein; 26g Carbohydrate; 76mg Cholesterol; 340mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 20007 0 0 1076 0 0 0 0 26031 0 2130706543 * Exported from MasterCook *

Pork Oriental and Vegetables Recipe By Serving Size Categories Amount -------1/2 1 2 1 1 1/8 1 6 1 6 1 : : 2 Preparation Time :0:15 : Main Dishes Nat. Pork Producers Council

Microwave

Measure -----------pound small tablespoons teaspoon teaspoon teaspoon Dash ounces medium medium tablespoon

Ingredient -- Preparation Method -------------------------------boneless pork shoulder -- 1/4 � 1/2 � 2" strips onion -- peeled and cut lengthwise into thin slices reduced-sodium soy sauce sherry or water cornstarch ground ginger black pepper fresh pea pods -- rinsed and stringed carrot -- shredded mushrooms -- thinly sliced water Hot cooked rice -- optional

Combine pork strips, onion, soy sauce, sherry, cornstarch, ginger and pepper in microwave-safe 2-quart casserole. Marinate 10-15 minutes. Microwave pork and onion mixture, covered with waxed paper, on HIGH, 2 1/2 to 3 1/2 minutes, stirring well after each 1 minute. Stir in fresh snow peas, carrot, mushrooms and water; cover with waxed paper. Microwave (HIGH) 1 1/2 to 2 minutes, stirring after each 1 minute, until snow peas are barely cooked. Serve on rice. Cuisine: "Asian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 295 Calories (kcal); 9g Total Fat; (26% calories from fat); 34g Protein; 20g Carbohydrate; 54mg Cholesterol; 2017mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5832 0 0 1363 0 0 0 4373 0 0 0 0 * Exported from MasterCook * Pork Oscar Recipe By Serving Size Categories : : 4 Preparation Time :0:30 : Blender Nat. Pork Producers Council

Main Dishes

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

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

1/2 3/4

Ingredient -- Preparation Method -------------------------------pork loin butterfly chops -- cut 1/2 inch thick 10-ounce package frozen asparagus spears pound crab legs -- cooked and shelled Black pepper -- to taste cup all-purpose flour teaspoon butter cup dry white wine tablespoons lemon juice -- divided egg yolks teaspoon tarragon vinegar teaspoon dried tarragon leaves -- crushed cup hot melted butter

Cook asparagus according to package directions; set aside and keep warm. Cut crab legs into 1-inch pieces and set aside. Dredge chops in flour and pepper. In a nonstick skillet heat the butter; add chops and brown on both sides. Add wine and 2 tablespoons lemon juice; cover and simmer about 4-5 minutes. Meanwhile, prepare b�arnaise sauce: Place egg yolks, the remaining tablespoon of lemon juice, vinegar and tarragon in blender container; cover and blend about 5 seconds. Gradually add 1/3 of the melted butter in a slow, steady stream with blender running at low speed. Turn blender to high speed; slowly add the remaining butter and blend until thick. Place chops on individual serving plates. Top each with b�arnaise sauce, asparagus spears and crab pieces. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 574 Calories (kcal); 44g Total Fat; (70% calories from fat); 29g Protein; 12g Carbohydrate; 261mg Cholesterol; 648mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4576 0 456 0 0 0 0 0 0 0 3158 4131 * Exported from MasterCook * Pork with Rosemary & Apples Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Kuhn Rikon Pork

Main Dishes Pressure Cooker

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

Measure -----------pounds cup cloves sprigs tablespoons tablespoon

Ingredient -- Preparation Method -------------------------------pork shoulder roast -- room temperature tart apples -- peeled and quartered dry white wine garlic -- peeled fresh rosemary Dijon mustard olive oil Salt and Pepper

Spread the pork roast with the mustard and brown the roast in the bottom of a 5-liter or larger pressure cooker over medium high heat. Remove the meat and pour out excess fat. Deglaze the pan with the wine, scraping up the brown bits. Add the apple, garlic, salt and pepper. Replace the roast on top of the apples and scatter the rosemary and close the lid. Bring pressure to first red ring over high heat and adjust heat to stabilize at the first red ring. Cook for 30-35 minutes. Take the pressure cooker off the heat and release with natural release method. Open the cooker and test for doneness 150�-160� with a meat thermometer. If the roast is not yet done, close the cooker and cook an additional 3-5 minutes until the meat tests at 160 degrees. Pork is best when moist and medium doneness. Remove the roast and puree the apples and garlic with a hand blender or transfer solids to a blender or food processor and puree. Nap the sauce onto a plate, place a slice of the roast on the sauce and garnish with some clean, fresh rosemary. Source: "Recipe courtesy of Robin McKenzie, Kuhn Rikon Corporation" S(Internet address): "http://www.eurocooking.com/kuhnrikon/index.html" Copyright: "� Kuhn Rikon" - - - - - - - - - - - - - - - - - - Per serving: 533 Calories (kcal); 38g Total Fat; (67% calories from fat); 35g Protein; 7g Carbohydrate; 141mg Cholesterol; 225mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 Fat; 0 Other Carbohydrates NOTES : If the roast is not room temperature when you are ready to cook, cut it in half so that it will cook in 30 minutes and the inside and outside will attain the same doneness. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pork with Vegetables and Linguine Recipe By Serving Size Categories : : 4 Preparation Time :0:10 : Main Dishes

Microwave

Nat. Pork Producers Council Amount -------1 1 2 1 2 1/2 Measure -----------pound medium tablespoons tablespoon teaspoons teaspoon teaspoon teaspoon pound cups large

Pork

1/2 1/2 1/2 flowerettes 2 1

Ingredient -- Preparation Method -------------------------------boneless pork shoulder -- cut in 1/4 � 1/2 � 2" strips onion -- thinly sliced Worcestershire sauce reduced-sodium soy sauce cornstarch curry OR chili powder kitchen browning sauce broccoli -- thinly sliced stems and cut into small hot linguine or medium noodles -- cooked and drained tomato -- cut in small chunks

Combine pork, onion, Worcestershire sauce, soy sauce, cornstarch, curry powder and browning sauce in microwave-safe 2-quart casserole. Marinate 10 to 15 minutes at room temperature. Cover casserole with waxed paper; microwave (HIGH) 4-5 minutes, stirring after each 2 minutes, until pork is no longer pink. Stir in broccoli stems; re-cover and microwave (HIGH) 1 minute. Stir in flowerettes, noodles and tomato; microwave (HIGH) 1 minute or until hot. Season to taste. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 333 Calories (kcal); 9g Total Fat; (24% calories from fat); 34g Protein; 29g Carbohydrate; 54mg Cholesterol; 1641mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5832 0 0 0 0 2130706543 0 0 2378 0 2836 0 * Exported from MasterCook * Potato Herb Rolls Recipe By Serving Size Categories Amount -------1 2 : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------plus 2 tablespoons water olive oil

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

tablespoons cup tablespoon teaspoon teaspoon cups teaspoons

dry milk powder instant potato flakes or buds sugar rosemary -- crushed salt bread flour Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by the manufacturer. Process in dough/manual cycle. When cycle is complete, remove dough to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Divide dough into 12 equal pieces. Divide each again into 3 equal pieces; roll into balls. Place 3 balls in each of 12 greased 2 1/2-inch muffin pan cups. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Bake at 400�F for 15 to 20 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: "12 Rolls" - - - - - - - - - - - - - - - - - - Per serving: 163 Calories (kcal); 3g Total Fat; (17% calories from fat); 5g Protein; 28g Carbohydrate; 1mg Cholesterol; 186mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1582 0 4620 4603 0 0 0 0 5626 * Exported from MasterCook * Potato Rosemary Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories Amount -------1 2 2 1/2 1 1 : : 16 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------plus 2 tablespoons water (70� to 80�F) olive oil nonfat dry milk instant potato flakes or buds sugar rosemary -- crushed

1 3 1 1/2

teaspoon cups teaspoons

salt bread flour Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process in basic/white bread cycle; medium/normal crust color setting. Remove baked bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 121 Calories (kcal); 2g Total Fat; (16% calories from fat); 4g Protein; 21g Carbohydrate; trace Cholesterol; 141mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Use the 2-pound recipe if the pan holds 13 cups or more. Nutr. Assoc. : 1582 0 0 4603 0 0 0 0 5626 * Exported from MasterCook * Potato Rosemary Bread (1-Pound Recipe) Recipe By Serving Size Categories Amount -------3/4 1 1 1/3 2 3/4 3/4 2 1/4 1 : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------plus 1 tablespoon water (70� to 80�F) olive oil nonfat dry milk instant potato flakes or buds sugar rosemary -- crushed salt bread flour Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process in basic/white bread cycle; medium/normal crust color setting. Remove baked bread from pan; cool on wire rack.

Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 114 Calories (kcal); 2g Total Fat; (12% calories from fat); 4g Protein; 21g Carbohydrate; trace Cholesterol; 139mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Use the 2-pound recipe if the pan holds 13 cups or more. Nutr. Assoc. : 1582 0 0 4603 0 0 0 0 5626 * Exported from MasterCook * Potato Rosemary Bread (2-Pound Recipe) Recipe By Serving Size Categories Amount -------1 2/3 3 3 2/3 4 1 1/2 1 1/2 4 1/2 1 1/2 : : 20 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) olive oil nonfat dry milk instant potato flakes or buds sugar rosemary -- crushed salt bread flour Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process in basic/white bread cycle; medium/normal crust color setting. Remove baked bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 143 Calories (kcal); 3g Total Fat; (16% calories from fat); 4g

Protein; 25g Carbohydrate; trace Cholesterol; 169mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Use the 2-pound recipe if the pan holds 13 cups or more. Nutr. Assoc. : 1582 0 0 4603 0 0 0 0 5626 * Exported from MasterCook * Potato Rosemary Rolls Recipe By Serving Size Categories Amount -------1 2 1 3 1/2 2 1 1 1 1/2 1 : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------DOUGH plus 2 tablespoons water (70� to 80�F) olive oil salt bread flour instant potato flakes or buds nonfat dry milk sugar rosemary -- crushed Fleischmann's� Bread Machine Yeast TOPPING egg -- lightly beaten Sesame or poppy seeds -- crushed OR Additional dried rosemary

To make dough: Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding potato flakes with flour. Process on dough/manual cycle. When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Divide dough into 12 pieces. Roll each piece to 10-inch rope; coil each rope and tuck end under coil. Place rolls, 2 inches apart, on greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. To top: Brush tops with egg; sprinkle with sesame seed. Bake at 375�F for 15 to 20 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:

"12 Rolls" - - - - - - - - - - - - - - - - - - Per serving: 166 Calories (kcal); 3g Total Fat; (17% calories from fat); 5g Protein; 28g Carbohydrate; 16mg Cholesterol; 193mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Dough can be prepared in 1 1/2 and 2-pound bread machines. Nutr. Assoc. : 0 1582 0 0 0 4603 0 0 0 5626 0 0 0 0 0 0 * Exported from MasterCook * Poulet Cocotte Grandmere Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Kuhn Rikon Poultry

Main Dishes Pressure Cooker

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

Measure -----------tablespoon 3-pound ribs medium cup cloves

Ingredient -- Preparation Method -------------------------------olive oil (1 to 2 tablespoons) chicken (3 to 3 1/2 pounds) celery -- coarsely chopped carrots -- coarsely chopped onion -- peeled and thickly sliced dry red wine lemon garlic -- peeled Several sprigs fresh rosemary Salt and pepper to taste To finish the dish: (1 lb) peeled carrots red potatoes -- halved shallots -- peeled and trimmed

1 8 6

small bag small small

Wash, and dry the chicken. Slice the lemon in 5 or 6 pieces and place it and half the onion in the cavity. Truss the chicken. In a 4 liter or larger pressure cooker, heat oil over medium high heat. Add the chicken and turn as needed to brown on all sides. Reduce heat if the oil begins to burn. When browned, carefully lift the chicken out of the pot and set aside on a platter. Discard excess oil and add the wine, scraping up any brown bits left inside the bottom of the pan. Add a bit more oil and the remaining vegetables to the pan and place the chicken on top. Top the chicken with salt, pepper and the rosemary. Close the cover and bring pressure to the second red ring over high heat. Adjust the heat to maintain pressure at the second red ring. Cook 5 minutes per pound. Use Fingertip Release Method to release the pressure without cooling the pot. Remove the chicken and place on a heated platter to carve. Remove the rosemary stems from the sauce. Using a fat skimmer, remove excess grease from cooking liquid. Pur�e the vegetables with resulting broth to make a sauce for the chicken. (I like to use a hand blender for this.)

Place the sauce back in the cooker and add the carrots, shallots and potatoes. Close the cover and bring pressure to the second red ring over high heat. Adjust the heat to maintain pressure at the second red ring. Cook 4 minutes. Use Cold Water Release Method. Check consistency of the sauce and reduce to thicken as needed to intensify flavor. Taste and correct seasoning. Place chicken pieces back in the sauce to warm them slightly if needed, otherwise, nap the sauce over the chicken. Serves 3 - 4. Variation: Just before serving, pour 1/4 cup flaming brandy over the sauce in the pot to add a richness to the sauce. Cuisine: "French" Source: "Recipe courtesy of Robin McKenzie, Kuhn Rikon Corporation" S(Internet address): "http://www.eurocooking.com/kuhnrikon/index.html" Copyright: "� Kuhn Rikon" - - - - - - - - - - - - - - - - - - Per serving: 188 Calories (kcal); trace Total Fat; (1% calories from fat); 5g Protein; 40g Carbohydrate; 0mg Cholesterol; 62mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Amazing as it seems, you really can cook a whole chicken in 15 to 20 minutes! The resulting tender, succulent chicken is served with a sauce made from the combination of vegetables and the natural juices. Remember, with a dish this simple, be sure to buy the best chicken you can get in the market. Free-range chickens are best, and we find that a free-range fryer can be as good as a normal roasting chicken. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Puerco Adobo Recipe By Serving Size Categories : : 4 Preparation Time :0:10 : Blender Nat. Pork Producers Council

Main Dishes Pork

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

Measure -----------4-ounce 12-ounce jar teaspoons cloves

Ingredient -- Preparation Method -------------------------------boneless pork loin chops -- about 1-inch thick jalape�o peppers -- undrained oregano garlic -- crushed

2 4

1/2

teaspoons tablespoons teaspoon

ground cumin cider vinegar oil

Combine jalape�o peppers, oregano, garlic, cumin and vinegar in blender container. Pur�e. Marinate chops in this mixture 4-24 hours. Heat oil in large skillet; remove chops from marinade and panbroil 5 minutes on each side. Cuisine: "Mexican" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:10" - - - - - - - - - - - - - - - - - - Per serving: 172 Calories (kcal); 7g Total Fat; (34% calories from fat); 21g Protein; 7g Carbohydrate; 51mg Cholesterol; 1465mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5782 2458 0 0 0 0 0 * Exported from MasterCook * Pumpernickel Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories Amount -------1 2 1 4 2 2 1/4 2 1/4 1 1/2 1 1/2 1 2 1 1/2 2 : : 16 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) dark molasses vegetable oil distilled white vinegar packed brown sugar unsweetened cocoa instant coffee granules minced onions whole caraway seed salt bread flour medium rye flour Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on basic/white bread cycle; use medium/normal crust color setting.

Remove bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 121 Calories (kcal); 1g Total Fat; (10% calories from fat); 3g Protein; 24g Carbohydrate; 0mg Cholesterol; 136mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 1582 0 0 3074 0 0 0 0 252 0 0 1298 5626 * Exported from MasterCook * Pumpernickel Bread (1-Pound Recipe) Recipe By Serving Size Categories Amount -------3/4 1 1 1 4 1 1/2 1 1/2 1 1 3/4 1 1/2 1 1 1/2 : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) dark molasses vegetable oil distilled white vinegar packed brown sugar unsweetened cocoa instant coffee granules minced onions whole caraway seed salt bread flour medium rye flour Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on basic/white bread cycle; use medium/normal crust color setting. Remove bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield:

"1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 116 Calories (kcal); 2g Total Fat; (12% calories from fat); 3g Protein; 22g Carbohydrate; 0mg Cholesterol; 136mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 1582 0 0 3074 0 0 0 0 252 0 0 1298 5626 * Exported from MasterCook * Quesadilla Crispers Recipe By Serving Size Categories Amount -------1/4 1 1/4 1/4 1/4 8 1 2 : : 32 Preparation Time :0:00 : Appetizers/ Snacks National Presto Industries

Deep Fryer

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

Ingredient -- Preparation Method -------------------------------fresh sausage (chorizo, Italian, etc.) refried beans finely chopped onion diced canned green chilies -- drained jalape�o Jack cheese (1 cup) -- shredded 7-inch flour tortillas flour cold water

Cook sausage until done, breaking it up as it cooks. Combine sausage, beans, onion, chilies, and cheese. Makes about 1 1/2 cups. Cut tortillas into quarters. Place about 1 teaspoon of bean mixture in center. Brush edges with mixture of flour and water. Fold in half and press to seal; keep covered as you work. Continue until all are made. Makes 32. Let stand 5 minutes before frying to allow edges to stick together. Deep fry 3 or 4 at a time for 2 minutes. Drain on paper towels. Alternate method: Cut tortillas into 8 pieces. Fry in hot oil. Heat bean dip and serve with fried chips. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 98 Calories (kcal); 4g Total Fat; (35% calories from fat); 4g Protein; 12g Carbohydrate; 7mg Cholesterol; 231mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2691 0 0 27204 3783 3310 0 0 * Exported from MasterCook * Quiche Topped Pizza Recipe By Serving Size Categories Amount -------2 2/3 : : 8 Preparation Time :0:00 : Bread Machine Recipes Pizza

Fleischmann's Yeast

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

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

Ingredient -- Preparation Method -------------------------------CRUST water (70� to 80�F) olive oil salt bread flour grated Parmesan cheese Fleischmann's� Bread Machine Yeast TOPPING shredded Gruy�re or Swiss cheese (6 ounces) sliced fully-cooked ham -- cut in 2 � 1/4-inch strips eggs sour cream chopped green onions salt freshly ground whole black pepper

To make crust: Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. When cycle is complete, remove dough to lightly floured surface. If necessary, knead in additional flour to make dough easy to handle. Roll or press dough to form 12-inch circle on greased pizza pan or cookie sheet. Cover; let rest 30 minutes. To top: Sprinkle cheese and ham evenly over dough. In medium bowl, beat eggs lightly. Add sour cream, green onion, salt and pepper; beat until smooth. Spoon egg mixture over cheese and ham to within 1 inch of edge. Bake at 425�F on lowest oven rack 20 to 25 minutes or until done, and knife inserted in center comes out clean. Serve warm. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 (12-inch) pizza" - - - - - - - - - - - - - - - - - - -

Per serving: 317 Calories (kcal); 19g Total Fat; (53% calories from fat); 15g Protein; 21g Carbohydrate; 108mg Cholesterol; 519mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 1582 0 0 0 0 5626 0 0 26154 3657 0 0 0 0 20070 * Exported from MasterCook * Quick Barbecued Ribs Recipe By Serving Size Categories : : 4 Preparation Time :0:10 : Barbecue Microwave Pork

Main Dishes Nat. Pork Producers Council

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

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

Ingredient -- Preparation Method -------------------------------boneless country-style pork ribs Kitchen browning sauce OR Microwave browning powder barbecue sauce -- bottled or homemade

Cut ribs in pieces not larger than 1 � 1 � 3 inches. If desired, brush pieces with browning sauce or powder. Place ribs in microwave-safe 9 � 9-inch pie plate, arranging thicker parts to outside edges of dish. Cover with plastic wrap, venting one corner. Microwave on MEDIUM-LOW (30% power, about 200 watts) 8 minutes, rotating dish as necessary for even cooking. Drain liquid. Turn ribs over and rearrange so least-cooked parts are to outside edges of dish; re-cover. Continue microwaving on MEDIUM-LOW 8 to 9 minutes or just until meat is no longer pink. Drain liquid; spoon barbecue sauce over ribs. Re-cover and microwave on MEDIUM-LOW 3 to 4 minutes or until hot. Let stand, tightly covered, 5 to 10 minutes. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 267 Calories (kcal); 16g Total Fat; (58% calories from fat); 21g Protein; 4g Carbohydrate; 61mg Cholesterol; 331mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 1240 2378 0

* Exported from MasterCook * Quick Microwave Creamy Scrambled Eggs (Eggs With Legs!!) Recipe By Serving Size Categories : : 1 Preparation Time :0:00 : Breakfast/ Brunch Eggs

California Egg Commission Microwave

Amount -------1 1

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

Ingredient -- Preparation Method -------------------------------California Fresh Egg cream cheese

Break egg into Styrofoam cup or small oven-proof baking dish. Add cream cheese and mix into egg. Cover container loosely with a paper towel or wax paper. Microwave on high for 20 seconds. Stir. Microwave on high another 20 seconds. Stir before serving. Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " - - - - - - - - - - - - - - - - - - Per serving: 91 Calories (kcal); 7g Total Fat; (67% calories from fat); 7g Protein; 1g Carbohydrate; 221mg Cholesterol; 77mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Eggs can be eaten out of the cup on the "go" or be piled on a mini bagel. Nutr. Assoc. : 3854 0 * Exported from MasterCook * Raisin Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Appetizers/ Snacks Breakfast/ Brunch Sweet Breads and Coffee Cakes

Bread Machine Recipes Fleischmann's Yeast

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

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

Ingredient -- Preparation Method -------------------------------plus 2 tablespoons water (70� to 80�F) nonfat dry milk sugar butter or margarine ground cinnamon (optional) salt bread flour Fleischmann's� Bread Machine Yeast raisins

Measure all ingredients, except raisins, into bread machine pan in the order suggested by manufacturer. Process on fruit and nut cycle or basic/white bread cycle; use medium/normal crust color setting, adding raisins as directed by manufacturer. Remove baked bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 134 Calories (kcal); 2g Total Fat; (10% calories from fat); 4g Protein; 26g Carbohydrate; 3mg Cholesterol; 151mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Use the 2-pound recipe if the pan holds 13 cups or more. Nutr. Assoc. : 1582 0 0 0 3614 0 0 5626 0 * Exported from MasterCook * Raisin Bread (1-Pound Recipe) Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Appetizers/ Snacks Breakfast/ Brunch Sweet Breads and Coffee Cakes

Bread Machine Recipes Fleischmann's Yeast

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

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) nonfat dry milk sugar butter or margarine ground cinnamon (optional) salt bread flour Fleischmann's� Bread Machine Yeast raisins

Measure all ingredients, except raisins, into bread machine pan in the order suggested by manufacturer. Process on fruit and nut cycle or basic/white bread cycle; use medium/normal crust color setting, adding raisins as directed by manufacturer. Remove baked bread from pan; cool on wire rack.

Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 119 Calories (kcal); 1g Total Fat; (10% calories from fat); 3g Protein; 24g Carbohydrate; 3mg Cholesterol; 149mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Use the 2-pound recipe if the pan holds 13 cups or more. Nutr. Assoc. : 1582 0 0 0 3614 0 0 5626 0 * Exported from MasterCook * Raisin Bread (2-Pound Recipe) Recipe By Serving Size Categories : : 20 Preparation Time :0:00 : Appetizers/ Snacks Breakfast/ Brunch Sweet Breads and Coffee Cakes

Bread Machine Recipes Fleischmann's Yeast

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

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) nonfat dry milk sugar butter or margarine ground cinnamon (optional) salt bread flour Fleischmann's� Bread Machine Yeast raisins

Measure all ingredients, except raisins, into bread machine pan in the order suggested by manufacturer. Process on fruit and nut cycle or basic/white bread cycle; use medium/normal crust color setting, adding raisins as directed by manufacturer. Remove baked bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - -

Per serving: 144 Calories (kcal); 2g Total Fat; (10% calories from fat); 4g Protein; 28g Carbohydrate; 3mg Cholesterol; 180mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Use the 2-pound recipe if the pan holds 13 cups or more. Nutr. Assoc. : 1582 0 0 0 3614 0 0 5626 0 * Exported from MasterCook * Raspberry Sauce Recipe By Serving Size Categories Amount -------1 1/2 1 : : 14 Preparation Time :0:00 : Desserts Sauces

National Presto Industries

Measure Ingredient -- Preparation Method ------------ -------------------------------10-ounce package frozen raspberries (thawed) cup red currant jelly tablespoon corn starch

Combine raspberries, jelly, and cornstarch in saucepan. Cook and stir until sauce boils and thickens. Strain sauce. Let cool. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" Yield: "1 3/4 cups" - - - - - - - - - - - - - - - - - - Per serving: 52 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; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 1233 3023 439 * Exported from MasterCook * Raspberry Streusel Cake Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Bread Machine Recipes Cakes Sweet Breads and Coffee Cakes

Breakfast/ Brunch Fleischmann's Yeast

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

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

2 1

Ingredient -- Preparation Method -------------------------------CRUST bread flour sugar Fleischmann's� Bread Machine Yeast salt milk water (70� to 80�F) butter or margarine -- cut up egg STREUSEL bread flour packed light brown sugar flaked coconut or lightly toasted chopped nuts butter or margarine -- melted ground cinnamon TOPPING raspberry preserves

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

cup cup cup tablespoons teaspoon cup

To make crust: In large bowl, measure all crust ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. To make streusel: In medium bowl, combine ingredients for streusel; blend well. Set aside. Carefully spread preserves over batter; sprinkle with streusel. Bake at 350�F for 40 to 45 minutes or until done. Place on wire rack and remove side of springform pan. Serve warm or cool. Source: "Fleischmann's Yeast" S(internet address): "http://www.breadworld.com/index.html" Yield: "1 Coffee Cake" - - - - - - - - - - - - - - - - - - Per serving: 239 Calories (kcal); 6g Total Fat; (23% calories from fat); 5g Protein; 42g Carbohydrate; 29mg Cholesterol; 160mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 5626 0 0 1582 0 0 0 0 0 0 2737 0 0 0 0 4684 * Exported from MasterCook *

Refreshing Turkey Salad Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Food Processor Salads

Poultry The Rice Council

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

Measure Ingredient -- Preparation Method ------------ -------------------------------cups cooked rice -- cooled to room temperature cups diced cantaloupe cups cooked turkey breast cubes cup tightly packed mint leaves cup tightly packed parsley clove garlic -- halved 8-ounce container plain nonfat yogurt Lettuce leaves Assorted fresh fruit for garnish (optional)

Combine rice, cantaloupe and turkey in large bowl. Finely chop mint, parsley and garlic in food processor. Add yogurt and blend. Add to rice mixture; toss lightly. Cover and chill 2 hours. Serve on lettuce leaves. Garnish with fresh fruit. Source: "The Rice Council" S(Internet address): "http://www.usarice.com/domestic/recipes/" - - - - - - - - - - - - - - - - - - Per serving: 343 Calories (kcal); 5g Total Fat; (12% calories from fat); 23g Protein; 51g Carbohydrate; 40mg Cholesterol; 90mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 26364 8001 4152 1036 0 20159 0 0 0 * Exported from MasterCook * Rich Almond Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories Amount -------3/4 2 1 1/2 1 1/2 : : 16 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------water egg whites butter or margarine almond extract

3 3 3 2

3/4 1/3

tablespoons tablespoons teaspoon cup cups teaspoons

sugar nonfat dry milk salt almond paste -- crumbled bread flour Fleischmann's� Bread Machine Yeast

Select loaf size recommended by the manufacturer of your machine. Measure ingredients to bread machine pan in the order suggested by manufacturer. Process in basic/white, rapid or delayed bake cycle; light color setting, if available. Remove baked bread immediately 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: 142 Calories (kcal); 3g Total Fat; (18% calories from fat); 5g Protein; 24g Carbohydrate; 3mg Cholesterol; 127mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 3231 0 0 0 0 0 0 0 5626 * Exported from MasterCook * Rich Almond Bread (1-Pound Recipe) Recipe By Serving Size Categories Amount -------1/2 1 1 1 2 2 1/2 1/4 2 1 1/2 : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------water egg white butter or margarine almond extract sugar nonfat dry milk salt almond paste -- crumbled bread flour Fleischmann's� Bread Machine Yeast

Select loaf size recommended by the manufacturer of your machine.

Measure ingredients to bread machine pan in the order suggested by manufacturer. Process in basic/white, rapid or delayed bake cycle; light color setting, if available. Remove baked bread immediately 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: 129 Calories (kcal); 3g Total Fat; (18% calories from fat); 4g Protein; 22g Carbohydrate; 3mg Cholesterol; 111mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 3231 0 0 0 0 0 0 0 5626 * Exported from MasterCook * Roasted Tomato Sea Parsley� Vinaigrette Recipe By Serving Size Categories Amount -------2 1/4 1 1 1 1 : : 8 Preparation Time :0:00 : Condiments Ocean Produce International

Food Processor

Measure -----------large teaspoon large tablespoon tablespoon small clove

2

1/2

teaspoon teaspoons

Ingredient -- Preparation Method -------------------------------ripe tomatoes salt and black pepper shallot -- finely chopped (2 tablespoons) minced fresh Sea Parsley� minced fresh basil garlic -- minced Parsley� OR chives (or a 2 tsp olive oil combination) OR dried herbs -- crumbled balsamic vinegar

Using a long-handled fork, roast each tomato over an open flame, turning frequently for 2 minutes or until charred all over. Or preheat the broiler, setting the rack 6 inches from the heat. Place the tomatoes on a broiler pan and broil for 2 to 3 minutes, turning once, or until charred. Peel, core and chop the tomatoes. In a food processor or blender, mix the tomatoes, shallot, garlic, oil, vinegar, salt, pepper, Sea Parsley� and basil for 30 seconds or until well combined. Drizzle over steamed seafood or grilled vegetables or add to a green or vegetable salad.

Source: "Ocean Produce International" S(Internet address): "http://www.oceanproduce.com/" Yield: "1 cup" - - - - - - - - - - - - - - - - - - Per serving: 8 Calories (kcal); trace Total Fat; (9% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26367 2130706543 0 524 0 0 0 2130706543 0 2130706543 0 * Exported from MasterCook * Robust Rosettes Recipe By Serving Size Categories Amount -------1 1 2 1 2 1/4 : : 50 Preparation Time :0:00 : Appetizers/ Snacks National Presto Industries

Deep Fryer

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

Ingredient -- Preparation Method -------------------------------flour milk eggs -- lightly beaten lemon pepper sugar salt

Beat all ingredients together until smooth. (If mixture seems a little too thick, add milk.) Strain batter. Preheat oil in electric deep fryer. Heat rosette iron in oil. When hot, lift out of oil and drain. Dip hot iron into batter. (Do not let mixture come over top of iron.) Return to oil and fry until golden brown; cool. Store in airtight container. Makes about 50. Description: "A new take-off on the traditional rosette, these crumbly treats aren't meant for a tea party! They're spicy mouthfuls that stand up to salads and even beer." Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 16 Calories (kcal); trace Total Fat; (21% calories from fat); 1g Protein; 2g Carbohydrate; 8mg Cholesterol; 36mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : If you wish to make sweet rosettes, omit the pepper and add vanilla to batter. Sprinkle rosettes with powdered sugar. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Rosemary Aioli Recipe By Serving Size Categories Amount -------1 1/2 1/2 1/4 1 2 1 : : 12 Preparation Time :0:00 : Condiments Nat. Pork Producers Council

Food Processor

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

Ingredient -- Preparation Method -------------------------------juice from lemon -- processed salt pepper cayenne garlic clove rosemary leaves basil-infused oil

In food processor, process the juice of one lemon, salt and pepper, cayenne, garlic clove for one minute; slowly run in rosemary leaves and basil-infused oil. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 167 Calories (kcal); 18g Total Fat; (95% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 89mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 797 0 0 0 620 3400 4267 * Exported from MasterCook * Ruby Pears Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Desserts National Presto Industries

Fruit Pressure Cooker

Amount

Measure

Ingredient -- Preparation Method

-------4 1 1 1 1 2 4 4

1/2

------------ -------------------------------large pears -- peeled 26-ounce bottle Beaujolais wine OR 26-ounce bottle grape juice 12-ounce jar currant jelly lemon sprigs rosemary vanilla bean whole cloves whole black peppercorns

Core pears from the bottom keeping stem intact. Place wine and jelly in a 4- or 6-quart Presto Pressure Cooker; heat and stir to melt jelly. Pare thin strips of peel from lemon with a vegetable peeler; add to wine mixture. Squeeze lemon juice and add to cooker. Cut four 12-inch squares of aluminum foil. Dip pear in hot liquid and place on aluminum squares. Bring 4 corners of foil up over pear and twist securely, repeat until all pears are wrapped. Add remaining ingredients. Place cooking rack in cooker. Arrange pears, upright, on rack. Close cover securely. Place pressure regulator on vent pipe and cook 4 to 8 minutes with regulator rocking slowly. Cool cooker at once. Carefully remove pears and place in a deep bowl; pour hot liquid over pears. Cool and refrigerate for at least 24 hours. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 471 Calories (kcal); 2g Total Fat; (4% calories from fat); 3g Protein; 120g Carbohydrate; 0mg Cholesterol; 53mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 1/2 Fat; 4 Other Carbohydrates NOTES : Bosc pears take a longer time to cook. Check doneness before removing pears. If necessary, close cooker again and cook a few minutes more. Nutr. Assoc. : 0 2130706543 0 0 0 0 0 5402 0 0 * Exported from MasterCook * Sablefish Spanish-Style Recipe By Serving Size Categories : : 2 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Main Dishes

Fish/ Seafood Microwave

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

Measure -----------6-ounce cup

Ingredient -- Preparation Method -------------------------------Alaska sablefish steaks Salt and pepper chopped onion

3 2 1 1 4 1/4 1/4

tablespoons tablespoons cup tablespoon teaspoon Dash

diced green chilies oil tomato -- chopped chopped parsley lime juice oregano -- crushed sugar green pepper rings Hot rice Lime wedges

Microwave directions: Sprinkle sablefish with salt and pepper. Combine onion, chilies, oil, tomato, parsley, lime juice, oregano and sugar. Arrange green pepper rings on steaks in microwave proof baking dish. Pour tomato mixture over fish; cover with plastic wrap. Microwave at medium 5 minutes. Rotate dish 1/4 turn; microwave at medium 5 to 6 minutes longer or until sablefish flakes easily when tested with a fork. Oven directions: Sprinkle sablefish with salt and pepper. Saut� onion and chilies in oil. Add tomato, parsley, lime juice, oregano and sugar. Arrange green pepper rings on steaks in baking dish. Pour tomato mixture over fish. Bake at 450�F allowing 10 minutes cooking time per inch of thickness measured at its thickest part or until sablefish flakes easily when tested with a fork. Serve on rice; garnish with lime wedges. Recipe can be halved or doubled. Cuisine: "Spanish" Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 550 Calories (kcal); 40g Total Fat; (64% calories from fat); 26g Protein; 23g Carbohydrate; 83mg Cholesterol; 112mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4804 0 0 3577 0 0 0 0 0 0 3591 2840 3952 * Exported from MasterCook * Saffron Fish Stew Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Fish/ Seafood Pressure Cooker

National Presto Industries Soups/ Stews/ Chowders

Amount -------1

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

Ingredient -- Preparation Method -------------------------------firm fish (halibut, haddock, cod, pollack,

1 2 1 8 3 1 1 1 1

1/4 1/4

cup medium cloves cup small 14 1/2-ounce pinch

1/4

teaspoon small cup

etc.) -- fresh or thawed dry white wine onion (about 1 cup) -- finely chopped garlic -- minced chopped parsley bay leaf new red potatoes carrots -- cut into 1/2-inch chunks can chicken broth saffron threads OR turmeric red pepper -- cut into chunks frozen peas

Cut fish into 8 chunks. Place wine, onion, garlic, parsley, and bay leaf in a 4- or 6-quart Presto pressure cooker. Add fish and turn to coat. Let marinate while preparing vegetables. Scrub potatoes and remove one strip of peeling around each. Put potatoes and carrots in pressure cooker. Add chicken broth and saffron. Close cover securely. Place pressure regulator on vent pipe. Cook 2 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Cool cooker at once. Stir in red pepper and frozen peas. Close cover securely. Place pressure regulator on vent pipe and cook 1 minute with pressure regulator rocking slowly. Cool cooker at once. Discard bay leaf. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 171 Calories (kcal); 2g Total Fat; (9% calories from fat); 16g Protein; 21g Carbohydrate; 18mg Cholesterol; 230mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Everyone knows that eating more fish is an excellent dietary direction. Fish is a good source of high-grade protein and most fish are low in fat. This hearty stew turns good-for-you fish into an elegant, yet easy, entree. A pinch of exotic saffron gives it a glowing color and a pungent aroma. Nutr. Assoc. : 705 0 4288 0 0 0 4716 0 0 0 0 2130706543 0 0 * Exported from MasterCook * Salmon Romanoff Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Main Dishes

Fish/ Seafood Microwave

Amount --------

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

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

1 1/2 1/2 1 1 3

1/4

ounce dry pasta pint sour half-and-half 3/4-ounce package dry ranch style dressing mix 7 1/2-ounce can Alaska salmon -- drained and flaked 4-ounce can sliced mushrooms -- drained tablespoons chopped green onions teaspoon dill weed

Cook pasta according to package directions; drain. Combine all ingredients; mix well. Spoon into buttered 1-1/2 quart microwave safe dish. Microcook on medium high for 5 to 6 minutes or until thoroughly heated. Stir before serving. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 198 Calories (kcal); 11g Total Fat; (49% calories from fat); 14g Protein; 11g Carbohydrate; 53mg Cholesterol; 513mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4363 0 538 2465 4977 0 0 * Exported from MasterCook * Salmon Steaks Moutarde Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Fish/ Seafood National Presto Industries

Main Dishes Pressure Cooker

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

Measure -----------small tablespoons sprigs teaspoon tablespoon cup cup tablespoons tablespoon

Ingredient -- Preparation Method -------------------------------salmon steaks, 1-inch thick (thawed) * Dijon mustard fresh thyme (3 or 4 sprigs) OR dry thyme olive oil or vegetable oil onion -- chopped garlic clove -- minced dry white wine OR chicken broth bay leaf Dijon mustard cornstarch

Spread each steak with 1 tablespoon mustard. Press a sprig of thyme into

the mustard on each steak or sprinkle with dry thyme; set aside. Heat 4or 6-quart Presto pressure cooker, add oil and saut� onion and garlic. Stir 1 cup wine and bay leaf into onion mixture. Place cooking rack in cooker. Arrange salmon steaks on cooking rack. Close cover securely. Place pressure regulator on vent pipe. Cook 2 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Cool cooker at once. Carefully remove salmon steaks and keep warm. Remove rack and discard bay leaf. Mix 2 tablespoons mustard with cornstarch; blend into hot liquid in cooker. Cook until thickened. Serve with salmon steaks. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 282 Calories (kcal); 11g Total Fat; (35% calories from fat); 37g Protein; 8g Carbohydrate; 88mg Cholesterol; 589mg Sodium Food Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : * Other thick fish such as halibut may be used. Nutr. Assoc. : 4821 0 1492 0 2130706543 1563 0 0 2130706543 0 0 0 0 0 * Exported from MasterCook * San Francisco Chicken Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Main Dishes Poultry

National Presto Industries Pressure Cooker

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

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

Ingredient -- Preparation Method -------------------------------chicken -- cut into serving pieces water green pepper -- cut into thin strips onion -- cut into thin strips grated orange rind orange juice sherry soy sauce ginger brown sugar margarine cornstarch slivered almonds

Place chicken on rack in a 4- or 6-quart Presto pressure cooker. Add water. Cover with green pepper, onion, and grated orange rind. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Meanwhile, prepare orange sauce by mixing together orange juice, sherry, soy sauce, ginger, brown sugar, margarine,

and cornstarch. Cook over medium heat until thickened, while stirring constantly. Remove chicken and vegetables to heated platter. Spoon orange sauce over chicken and sprinkle with slivered almonds. May be garnished with orange slices. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 180 Calories (kcal); 8g Total Fat; (43% calories from fat); 15g Protein; 10g Carbohydrate; 53mg Cholesterol; 416mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : When the West was settled, many Orientals were numbered among the people who populated this land of milk and honey. Long expert in the art of preparing chicken, they set their Far Eastern cooking skills to work creating tantalizing chicken entr�es that capitalized on the coast's cornucopia of fruits and vegetables. San Francisco Chicken combines the delicate flavor of oranges with age-old Oriental touches of ginger and soy sauce. Nutr. Assoc. : 4946 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Scandinavian Beer Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories Amount -------1/3 3/4 2 2 1 1 1/2 1/2 2 1/4 3/4 1 2 : : 16 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) light or dark beer vegetable oil light molasses salt grated orange peel fennel seed anise seed bread flour medium rye flour gluten (optional) -- * see note Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by the manufacturer. Process in basic/white bread or whole wheat cycle: medium/normal crust setting. Timed-bake feature can be used. Remove baked bread from pan and cool on wire rack. ____________________

To make Crisp Bread Slices: Cool bread at least 2 hours. Thinly slice. Remove crusts and cut into squares or triangles. Or use cookie cutters to cut out holiday shapes. To crisp, place slices on baking sheets. Brush lightly with melted butter. Bake at 375�F for 5 to 10 minutes or until lightly browned. Remove to wire racks to cool. Serve with fruit- or herb-flavored cream cheese or thinly sliced meats and cheeses. Cuisine: "Scandinavian" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 117 Calories (kcal); 2g Total Fat; (17% calories from fat); 4g Protein; 20g Carbohydrate; 0mg Cholesterol; 137mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Select loaf size recommended by the manufacturer of your machine. * Gluten, a protein product from flour, helps improve loaf height, texture and structure. Look for it in your supermarket or health food store. Nutr. Assoc. : 1582 3924 0 0 0 0 0 0 0 1298 26388 5626 * Exported from MasterCook * Scandinavian Beer Bread (1-Pound Recipe) Recipe By Serving Size Categories Amount -------1/4 1/2 1 1 3/4 1/2 1/4 1/4 1 1/2 1/2 1 1 1/2 : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) light or dark beer vegetable oil light molasses salt grated orange peel fennel seed anise seed bread flour medium rye flour gluten (optional) -- * see note Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by

the manufacturer. Process in basic/white bread or whole wheat cycle: medium/normal crust setting. Timed-bake feature can be used. Remove baked bread from pan and cool on wire rack. ____________________ To make Crisp Bread Slices: Cool bread at least 2 hours. Thinly slice. Remove crusts and cut into squares or triangles. Or use cookie cutters to cut out holiday shapes. To crisp, place slices on baking sheets. Brush lightly with melted butter. Bake at 375�F for 5 to 10 minutes or until lightly browned. Remove to wire racks to cool. Serve with fruit- or herb-flavored cream cheese or thinly sliced meats and cheeses. Cuisine: "Scandinavian" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 101 Calories (kcal); 2g Total Fat; (14% calories from fat); 4g Protein; 17g Carbohydrate; 0mg Cholesterol; 137mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Select loaf size recommended by the manufacturer of your machine. * Gluten, a protein product from flour, helps improve loaf height, texture and structure. Look for it in your supermarket or health food store. Nutr. Assoc. : 1582 3924 0 0 0 0 0 0 0 1298 26388 5626 * Exported from MasterCook * Scandinavian Rye (1 1/2-Pound Recipe) Recipe By Serving Size Categories Amount -------1 2 2 3 1 1 1/2 1/2 : : 16 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) vegetable oil light molasses nonfat dry milk salt grated orange peel fennel seed anise seed

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

cup cups cup tablespoon teaspoons

pitted dates -- quartered bread flour medium rye flour gluten (optional) Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding dates with flour. Process in basic/white bread cycle: medium/normal crust color setting. Remove baked bread from pan; cool on wire rack. ____________________ To Make Rye Toasts: Cool bread at least 2 hours. Slice thinly; remove crusts. Cut into squares or triangles, or into holiday shapes, using cookie cutters. Place bread on baking sheets; brush lightly with melted butter. Bake at 375�F for 5 to 10 minutes or until lightly browned. Remove to wire racks; cool. Serve with flavored cream cheese spreads or thinly sliced deli meats and cheeses. Cuisine: "Scandinavian" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 127 Calories (kcal); 2g Total Fat; (15% calories from fat); 4g Protein; 23g Carbohydrate; trace Cholesterol; 144mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer's the 1-pound recipe if your bread machine pan holds 10 cups or less of water. TIPS: * Gluten, a protein product from flour, improves loaf height, texture and structure; it can be found in health food stores and some supermarkets. Nutr. Assoc. : 1582 0 0 0 0 0 0 0 0 0 1298 26388 5626 * Exported from MasterCook * Scandinavian Rye (1-Pound Recipe) Recipe By Serving Size Categories Amount : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

Measure

Ingredient -- Preparation Method

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

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

-------------------------------water (70� to 80�F) vegetable oil light molasses nonfat dry milk salt grated orange peel fennel seed anise seed pitted dates -- quartered bread flour medium rye flour gluten (optional) Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding dates with flour. Process in basic/white bread cycle: medium/normal crust color setting. Remove baked bread from pan; cool on wire rack. ____________________ To Make Rye Toasts: Cool bread at least 2 hours. Slice thinly; remove crusts. Cut into squares or triangles, or into holiday shapes, using cookie cutters. Place bread on baking sheets; brush lightly with melted butter. Bake at 375�F for 5 to 10 minutes or until lightly browned. Remove to wire racks; cool. Serve with flavored cream cheese spreads or thinly sliced deli meats and cheeses. Cuisine: "Scandinavian" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 110 Calories (kcal); 2g Total Fat; (13% calories from fat); 4g Protein; 20g Carbohydrate; trace Cholesterol; 144mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. TIPS: * Gluten, a protein product from flour, improves loaf height, texture and structure; it can be found in health food stores and some supermarkets. Nutr. Assoc. : 1582 0 0 0 0 0 0 0 0 0 1298 26388 5626

* Exported from MasterCook * Seafood Pinwheels Recipe By Serving Size Categories : : 30 Preparation Time :0:00 : Appetizers/ Snacks Fish/ Seafood

Deep Fryer National Presto Industries

Amount -------6 1 1

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

1/4 1/4 1/8 1/4 1/4

60 1 1 2

Ingredient -- Preparation Method -------------------------------(1 cup) cooked, frozen or canned crab or shrimp tablespoon lemon juice 8-ounce package cream cheese teaspoon celery salt OR teaspoon garlic salt teaspoon white pepper cup finely chopped water chestnuts cup finely chopped green onions won ton wrappers (1-pound) egg white -- lightly beaten OR tablespoon flour -- mixed with water tablespoons cold water

Rinse and drain seafood thoroughly. Shred crab or chop shrimp to make about 1 cup; sprinkle lemon juice over seafood. Beat cream cheese and seasonings until smooth and creamy. Stir in seafood, chestnuts, and onions. Makes 2 cups. Place a scant teaspoon of seafood mixture in center of each won ton wrapper. Brush edges of wrapper with lightly beaten egg white or 1 tablespoon flour mixed with 2 tablespoons cold water. Bring the 4 corners up over filling and pinch together. Pinch edges together and shape to resemble a pinwheel. Keep covered as you work. Deep fry 3 or 4 pinwheels at a time for 2 to 3 minutes. Makes about 60. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 76 Calories (kcal); 3g Total Fat; (34% calories from fat); 2g Protein; 10g Carbohydrate; 11mg Cholesterol; 134mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2468 0 0 2130706543 0 0 0 5473 0 5617 0 0 2130706543 0

* Exported from MasterCook * Short-Cut Donuts with Three Glazes Recipe By Serving Size Categories : : 10 Preparation Time :0:00 : Appetizers/ Snacks Desserts

Deep Fryer National Presto Industries

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

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

Ingredient -- Preparation Method -------------------------------Buttermilk Biscuits (10-biscuit) MAPLE GLAZE sifted confectioners' sugar maple syrup (3 to 4 tablespoons) FRUIT GLAZE grape, apricot, or peach jam sifted confectioners' sugar milk (1 to 2 teaspoons) CHOCOLATE GLAZE chocolate chips light corn syrup milk

Preheat oil in electric deep fryer. Cut centers out of biscuits with a 1-inch cutter. Deep fry three donuts at a time for 1-1/2 minutes; turn and fry 1-1/2 minutes more. Fry donut holes for about 2 minutes; turning once. _____________________ Maple Glaze: Combine confectioners' sugar with maple syrup, stirring until smooth. Dip donuts and holes in glaze; set on rack to drain. Fruit Glaze: Put jam in a glass dish and microwave on HIGH for 15 seconds; stir to melt. Stir in confectioners' sugar, adding milk and stirring until smooth. Dip donuts and holes in glaze. Drain on rack. Chocolate Glaze: Combine chocolate chips, syrup, and milk in a 1-1/2 or 2 cup glass cup; microwave on HIGH for 1 to 1-1/2 minutes; stir until melted. Dip donuts and holes in glaze. Makes 10 donuts and 10 holes. Description: "Based on prepared buttermilk biscuits, this recipe cuts donut-making time to mere minutes. With three delicious glazes to choose from, you'll enjoy "donut store" variety right at home!" Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" - - - - - - - - - - - - - - - - - - -

Per serving: 174 Calories (kcal); 4g Total Fat; (18% calories from fat); 1g Protein; 37g Carbohydrate; trace Cholesterol; 41mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 450 0 0 20161 866 0 0 2074 20161 4138 0 0 0 0 0 * Exported from MasterCook * Smoked Salmon Caper Spread Recipe By Serving Size Categories :Carol, Anchorage, Alaska : 6 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Fish/ Seafood Spreads

Appetizers/ Snacks Food Processor

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

Measure -----------ounces cup tablespoon tablespoon tablespoon cup

Ingredient -- Preparation Method -------------------------------cream cheese -- softened parsley lemon juice milk capers -- rinsed and drained smoked salmon

Combine cream cheese, lemon juice, milk and capers with 2/3 cup of salmon in food processor or blender. Mix until smooth. Add remaining 1/3 cup salmon and mix until just stirred into the cheese mixture. Chill in small bowl lined with plastic wrap. Just before serving, roll in chopped fresh parsley. Serve with crackers or breads for an appetizer. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 162 Calories (kcal); 14g Total Fat; (78% calories from fat); 7g Protein; 2g Carbohydrate; 47mg Cholesterol; 305mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 2478 0 * Exported from MasterCook * Sour Cream 'n Chive Potato Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Bread Machine Recipes

Breads

Fleischmann's Yeast Amount -------3/4 1/2 1/3 1/3 Measure -----------cup cup cup cup Ingredient -- Preparation Method -------------------------------POTATO MIXTURE water chopped peeled potato dairy sour cream OR low-fat yogurt Milk DOUGH butter or margarine salt bread flour snipped chives sugar Fleischmann's� Bread Machine Yeast

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

tablespoon teaspoon cups teaspoons tablespoon teaspoons

Potato Mixture: In a small saucepan, combine water and potato. Bring to boiling; reduce heat. Cook, covered, 8 to 9 minutes or until potato is very tender. Do not drain; cool. Mash potato in the water. Measure potato mixture. Add sour cream and enough milk to make 1 1/3 cups. Dough: Add potato mixture and dough ingredients to bread machine pan in the order suggested by manufacturer, treating potato mixture as a liquid. Recommended cycle: Basic/white bread cycle; medium/normal color setting. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 133 Calories (kcal); 2g Total Fat; (15% calories from fat); 4g Protein; 24g Carbohydrate; 4mg Cholesterol; 145mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Use the 1-pound recipe if your machine pan holds 10 cups or less of water. Nutr. Assoc. : 0 0 4600 1394 0 2130706543 0 0 0 0 0 26980 0 5626 * Exported from MasterCook * Sour Cream 'n Chive Potato Bread (1-Pound Loaf) Recipe By Serving Size Categories Amount -------: : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

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

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

cup cup cup cup

POTATO MIXTURE water chopped peeled potato dairy sour cream OR low-fat yogurt Milk DOUGH butter or margarine salt bread flour snipped chives sugar Fleischmann's� Bread Machine Yeast

1

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

tablespoon teaspoon cups tablespoon teaspoons teaspoons

Potato Mixture: In a small saucepan, combine water and potato. Bring to boiling; reduce heat. Cook, covered, 8 to 9 minutes or until potato is very tender. Do not drain; cool. Mash potato in the water. Measure potato mixture. Add sour cream and enough milk to make 1 cup. Dough: Add potato mixture and dough ingredients to bread machine pan in the order suggested by manufacturer, treating potato mixture as a liquid. Recommended cycle: Basic/white bread cycle; medium/normal color setting. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 119 Calories (kcal); 2g Total Fat; (18% calories from fat); 3g Protein; 20g Carbohydrate; 5mg Cholesterol; 147mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Use the 1-pound recipe if your machine pan holds 10 cups or less of water. Nutr. Assoc. : 0 0 4600 1394 0 2130706543 0 0 0 0 0 26980 0 5626 * Exported from MasterCook * Southern Salad Recipe By Serving Size Categories Amount -------1 1 1 2 : : 4 Preparation Time :0:00 : National Presto Industries Saladshooter

Salads

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

Ingredient -- Preparation Method -------------------------------sweet potato green pepper cucumber lemon juice

1/2 3 3

cup tablespoons tablespoons

lemon yogurt almonds OR cashews

Pare sweet potato; cut into chunks to fit Salad Shooter food chamber. Using shredding cone, shred sweet potato into mixing bowl. Seed and cut green pepper into chunks to fit in food chamber. Using slicing cone, slice into bowl with sweet potato. Fit cucumber into food chamber, trimming if necessary. Slice into bowl with sweet potatoes. Sprinkle lemon juice over vegetables; add yogurt, mixing well. Put nuts in food chamber and using shredding cone, shred over salad. Cuisine: "Southern" Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" Yield: "3 1/2 cups" - - - - - - - - - - - - - - - - - - Per serving: 119 Calories (kcal); 5g Total Fat; (34% calories from fat); 4g Protein; 17g Carbohydrate; 4mg Cholesterol; 21mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 18 0 2130706543 * Exported from MasterCook * Southern Stuffed Ham Steaks Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Main Dishes Pork

National Presto Industries Pressure Cooker

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

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

2 thick

Ingredient -- Preparation Method -------------------------------chopped fresh spinach OR 10-ounce package frozen spinach cups chopped fresh collard greens OR 10-ounce package frozen collard greens cups chopped onion cup chopped celery Crushed dry red pepper -- to taste teaspoon salt cup instant mashed potato flakes ham steaks (1 to 1 1/2 pounds each) -- cut about 1-inch

1 1/2

cups

water

Mix together spinach, greens, onion, celery, red pepper, salt, and potato flakes. If necessary, trim ham steaks to fit into a 6-quart Presto pressure cooker. Pour water into pressure cooker. Place one ham steak on rack in pressure cooker. Spread spinach mixture evenly over the ham steak. Place the other ham steak on top of the spinach mixture. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 5 minutes, at 15 pounds pressure, with regulator rocking slowly. Let pressure drop of its own accord. Remove ham to heated platter and slice. Cuisine: "Southern" Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 52 Calories (kcal); 1g Total Fat; (20% calories from fat); 6g Protein; 5g Carbohydrate; 11mg Cholesterol; 400mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : If using frozen products, defrost and press to remove excess water. One of the chief meat dishes of the early Virginia settlers, ham rapidly became a mainstay of Southern cuisine. It graced the tables of everyone from the humblest farmer to the most genteel landowner. Southern Stuffed Ham Steaks is an updated version of an authentic recipe developed in Charles County, Maryland over three hundred years ago. For real Southern hospitality, serve it with Hoppin' John, another American favorite featuring black-eyed peas and long grain rice. Nutr. Assoc. : 0 0 2130706543 2780 0 2130706543 0 0 4713 0 4112 3659 0 * Exported from MasterCook * St. Patty's Potato Pizza Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Bread Machine Recipes Holiday

Fleischmann's Yeast Pizza

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

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

Ingredient -- Preparation Method -------------------------------CRUST water vegetable oil salt bread flour Fleischmann's� Bread Machine Yeast

2 1 1 2 1 1 1/2 4 2

medium tablespoon teaspoon medium teaspoon cups ounces tablespoons

TOPPING onions -- thinly sliced vegetable oil thyme (leaves) red potatoes -- sliced 1/8-inch thick ground black pepper shredded Swiss cheese (6 to 8 ounces) corned beef -- 1/8-inch thick strips grated Parmesan cheese

To make crust: Measure all ingredients into bread machine pan in the order suggested by bread machine manufacturer. Process on dough/manual cycle. To make topping: In large skillet, cook onions in 1 tablespoon oil over medium heat 4 to 6 minutes or until soft, stirring occasionally. Reduce heat to low. Sprinkle thyme over onions; top with potatoes. Cover; cook 10 to 12 minutes or until potatoes are tender. Remove from heat; season with pepper, if desired. To make pizza: When cycle is complete, remove dough to lightly floured surface. If necessary, knead in additional flour to make dough easy to handle. Roll or press to 15-inch circle; place on greased 14-inch pizza pan or baking sheet. Turn up edge and pinch to form 1/2-inch rim; sprinkle evenly with half the Swiss cheese; top with potato mixture. Bake at 400�F on lowest oven rack for 15 minutes. Remove from oven; top with corned beef, remaining Swiss cheese and Parmesan cheese. Return to oven; bake 5 to 10 minutes or until cheese is melted. Cuisine: "Irish" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 (14-inch) Round pizza" - - - - - - - - - - - - - - - - - - Per serving: 207 Calories (kcal); 8g Total Fat; (36% calories from fat); 10g Protein; 23g Carbohydrate; 19mg Cholesterol; 155mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe can be made in all size bread machines. Nutr. Assoc. : 0 0 0 0 0 5626 0 0 0 0 1492 0 0 1466 2900 0 * Exported from MasterCook * Steamed Alaska King Crab with Choice of Sauces Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Main Dishes

Fish/ Seafood Microwave

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

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

Ingredient -- Preparation Method -------------------------------Alaska king crab split legs -- thawed if necessary Melted butter or margarine SPICY TOMATO RELISH tomato -- coarsely chopped catsup celery -- coarsely chopped green bell pepper -- coarsely chopped onion -- coarsely chopped parsley -- coarsely chopped dill weed -- crushed pepper sour cream SHALLOT CREAM SAUCE minced shallots or onion butter or margarine flour dill weed -- crushed pepper sour cream

2 2 2 1 1

1/2

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

cup tablespoons tablespoons tablespoons tablespoon teaspoon teaspoon teaspoon cup tablespoons tablespoon tablespoon teaspoon teaspoon cup

Microwave Method: In 10 inch round or 8 � 8 � 2 inch microwave proof dish, microwave Alaska king crab legs on high 2 to 2-1/2 minutes or until thoroughly heated. Rotate dish 1/4 turn every minute. Steamer Method: Cut crab into serving-sized pieces; steam on rack over 3/4-inch boiling water 5 minutes or until thoroughly heated. Serve with melted butter, Spicy Tomato Relish or Shallot Cream Sauce. ____________________ Spicy Tomato Relish: In food processor or blender, finely chop* tomato, catsup, celery, pepper, onion, parsley, dill and pepper. Cook and stir about 1 minute. Blend in 1/2 cup dairy sour cream; salt to taste. Makes about 1/2 cup. Vegetables can be finely minced with knife. Shallot Cream Sauce: Saut� shallots in 1 tablespoon butter until softened. Stir in flour, dill pepper. Cook and stir about 1 minute. Blend in sour cream; salt to taste. Makes about 1/2 cup. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 320 Calories (kcal); 16g Total Fat; (45% calories from fat); 34g Protein; 9g Carbohydrate; 105mg Cholesterol; 1579mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 777 222 0 0 0 0 0 0 0 0 0 0 0 0 0 20224 0 0 0 0 0

* Exported from MasterCook * Steamed Zucchini Bread Recipe By Serving Size Categories Amount -------1 2 1/4 1 1/2 1 1 1/4 1/4 : : 12 Preparation Time :0:00 : National Presto Industries Sweet Breads and Coffee Cakes

Pressure Cooker

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

Ingredient -- Preparation Method -------------------------------egg tablespoons vegetable oil cup brown sugar teaspoons cinnamon cup shredded zucchini 7 1/2-ounce package corn muffin mix (7 1/2 or 8 ounces) cup seedless raisins cup chopped walnuts

Beat egg with a fork; blend in oil, sugar, and cinnamon. Add zucchini and corn muffin mix to egg mixture; stir until just mixed. Stir raisins and walnuts into egg mixture. Grease a 4-cup mold or metal bowl, which fits loosely in a 4- or 6-quart Presto pressure cooker. Spoon batter into mold. Cover bowl firmly with aluminum foil. Place pressure cooker rack and 3 cups of hot water in pressure cooker. Place mold on rack. Close cover securely. Place pressure regulator on vent pipe. Cook for 35 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove cover and carefully lift out mold. Cool 15 minutes and turn out of mold. Serve warm. Makes 1 loaf (or 12 slices). Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 138 Calories (kcal); 6g Total Fat; (40% calories from fat); 3g Protein; 19g Carbohydrate; 16mg Cholesterol; 203mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates NOTES : Boston brown bread has been a Yankee favorite since before Ben Franklin was born. This light, modern rendition benefits from delicious shreds of vitamin-rich zucchini and quick and easy pressure cooking. Instead of steaming for three hours like the original, this bread is cooked in just 35 minutes. Nutr. Assoc. : 0 0 0 0 0 27106 0 0 * Exported from MasterCook *

Strawberry-Banana Smoothie Recipe By Serving Size Categories : : 2 Preparation Time :0:00 : Beverages Food Processor

Blender The J.M. Smucker Company

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

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

Ingredient -- Preparation Method -------------------------------Smucker's Seedless Strawberry Preserves ripe banana plain non-fat yogurt crushed ice orange juice

In a blender or food processor, blend together all ingredients until smooth and well combined. If desired, add more strawberry preserves to taste. Source: "The J.M. Smucker Company" - - - - - - - - - - - - - - - - - - Per serving: 242 Calories (kcal); 1g Total Fat; (2% calories from fat); 8g Protein; 55g Carbohydrate; 2mg Cholesterol; 107mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 5147 2142 20137 0 0 * Exported from MasterCook * Stuffed Apples Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Desserts National Presto Industries

Fruit Pressure Cooker

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

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

Ingredient -- Preparation Method -------------------------------golden raisins dry red wine chopped nuts sugar grated orange rind ground cinnamon cooking apples butter water

Soak raisins in wine for at least 30 minutes. Drain, reserving the wine. Combine raisins, nuts, sugar, orange rind, and cinnamon. Core apples, cutting to, but not through, the bottoms. Pare top one-third of apples. Place each apple on square of aluminum foil that is large enough to completely wrap the apple. Fill centers with raisin mixture. Top each with one-fourth of the butter. Wrap foil around apple, pinching firmly together at top. Place cooking rack, reserved wine, and 1 cup of water in 4- or 6-quart pressure cooker. Place apples on rack. Close cover securely. Place pressure regulator on vent pipe. COOK 10 MINUTES, at 15 pounds pressure. Cool cooker at once. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 239 Calories (kcal); 8g Total Fat; (31% calories from fat); 2g Protein; 38g Carbohydrate; 8mg Cholesterol; 52mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 30 0 0 * Exported from MasterCook * Stuffed Mushrooms Recipe By Serving Size Categories : : 20 Preparation Time :0:00 : Appetizers/ Snacks National Presto Industries

Deep Fryer Vegetables

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

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

Ingredient -- Preparation Method -------------------------------medium mushrooms butter minced green onion garlic cloves -- minced deviled ham (1/2 4-ounce can) dry bread crumbs dry sherry cayenne pepper egg (beaten with 1 teaspoon water) Dry bread crumbs

Brush mushrooms to clean, do not wash. Remove stems; mince enough to make 1/4-cup. (Remainder may be used in soup or other cooking.) In saucepan, melt butter and saut� onion and garlic until soft; add chopped mushroom stems and cook 1 minute. Remove from heat; stir in deviled ham, 1/4-cup bread crumbs, sherry, and cayenne pepper. Fill mushroom caps, using about 1 teaspoon per cap. Do not mound. Dip stuffed mushrooms into egg mixture and then roll in bread crumbs. May be refrigerated at this point. Deep fry 3 or 4 at a time, turning once, until desired browness is reached. Remove

from oil and drain on absorbent paper. Repeat until all mushrooms are cooked. Makes about 20. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" Yield: "20 mushrooms" - - - - - - - - - - - - - - - - - - Per serving: 40 Calories (kcal); 3g Total Fat; (66% calories from fat); 1g Protein; 2g Carbohydrate; 16mg Cholesterol; 63mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4196 0 0 0 2455 0 0 0 3218 0 * Exported from MasterCook * Swedish Cucumber Salad Recipe By Serving Size Categories Amount -------2 1 1 1 1 1 3/4 1/2 1 1 : : 4 Preparation Time :0:00 : National Presto Industries Vegetables

Saladshooter

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

small tablespoon teaspoon teaspoon cup cup tablespoon tablespoon

Ingredient -- Preparation Method -------------------------------cucumbers OR long, seedless cucumber onion -- optional vinegar salt sugar mayonnaise sour cream chopped fresh dill chopped fresh parsley

Fit cucumbers into Salad Shooter food chamber, trimming if necessary. Using slicing cone, slice cucumbers into mixing bowl. Remove outer skin of onion; cut to fit in food chamber. Slice into bowl with cucumbers. Toss with vinegar, salt, and sugar; let stand for 30 minutes. Drain. Mix mayonnaise, sour cream, dill, and parsley; add to cucumbers and mix. Makes about 2 1/2 cups. Cuisine: "Swedish" Source: "National Presto Industries"

S(Internet address): "http://www.presto-net.com/index.html" Yield: "2 1/2 cups" - - - - - - - - - - - - - - - - - - Per serving: 392 Calories (kcal); 41g Total Fat; (88% calories from fat); 3g Protein; 9g Carbohydrate; 27mg Cholesterol; 787mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 2130706543 0 0 0 0 0 0 509 0 * Exported from MasterCook * Sweet 'n Sour Chicken Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Main Dishes Poultry

National Presto Industries Pressure Cooker

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

Measure -----------3-pound tablespoon cup 20-ounce can cup cup cup tablespoons tablespoon teaspoon teaspoon tablespoons tablespoons cup cups cup

Ingredient -- Preparation Method -------------------------------chicken -- cut up vegetable oil or olive oil sliced celery green or red pepper -- cut into chunks pineapple chunks -- drained and juice reserved reserved pineapple juice (add water if necessary) brown sugar vinegar soy sauce catsup Worcestershire sauce ground ginger cornstarch cold water STEAMED RICE long grain white rice water water

Heat oil in a 4- or 6-quart Presto pressure cooker. Brown chicken a few pieces at a time; set aside. Return all chicken to pressure cooker; add celery and green pepper. Combine pineapple juice, brown sugar, vinegar, soy sauce, catsup, Worcestershire sauce, and ginger; pour over chicken. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken and vegetables to a warm platter. Mix cornstarch with cold water; blend into hot liquid. Cook and stir until mixture boils and thickens. Add pineapple chunks and heat.

Pour sauce over chicken. Serve with rice. Steamed Rice: Combine rice and 1 1/2 cups water in metal bowl. (Use a 5-cup capacity bowl, 3 inches high or less, which will fit loosely into a 4- or 6-quart Presto pressure cooker.) Place 1 cup water, cooking rack, and bowl in Presto pressure cooker. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook 5 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Let pressure drop of its own accord. Open pressure cooker and allow rice to steam, uncovered, 5 minutes. Makes 4 to 6 servings. Cuisine: "Asian" Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 505 Calories (kcal); 9g Total Fat; (16% calories from fat); 47g Protein; 58g Carbohydrate; 118mg Cholesterol; 501mg Sodium Food Exchanges: 2 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : The concept of "The Five Flavors" � bitter, salty, sour, hot, and sweet � seems to have been well established in Chinese haute cuisine by the 4th Century B.C., although it had its roots much earlier among the peasants across the vast country. The followers of Confucius had the wisdom to realize that contrast is the essence of good menu planning. Begin dinner with egg rolls, followed by Sweet 'n Sour Chicken with rice or chow mein noodles. For dessert, serve orange sherbet or almond cookies. Nutr. Assoc. : 9226 1563 0 2236 1129 1128 0 0 0 0 0 0 0 0 0 0 20107 0 0 * Exported from MasterCook * Sweet Egg Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories Amount -------3/4 1 1 1/2 1 1/2 3 2 1 2 : : 16 Preparation Time :0:00 : Bread Machine Recipes Sweet Breads and Coffee Cakes

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------water salt eggs butter or margarine bread flour instant dry milk sugar Fleischmann's� Bread Machine Yeast

Select loaf size. Combine ingredients according to the manufacturer's directions. Process in the basic/white bread cycle; light, medium/normal or dark color setting, depending on how your machine bakes. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 162 Calories (kcal); 2g Total Fat; (10% calories from fat); 4g Protein; 32g Carbohydrate; 21mg Cholesterol; 156mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 5626 * Exported from MasterCook * Sweet Egg Bread (1-Pound Recipe) Recipe By Serving Size Categories Amount -------1/2 3/4 1 1 2 1 1/2 3/4 1 1/2 : : 12 Preparation Time :0:00 : Bread Machine Recipes Sweet Breads and Coffee Cakes

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------water salt eggs butter or margarine bread flour instant dry milk sugar Fleischmann's� Bread Machine Yeast

Select loaf size. Combine ingredients according to the manufacturer's directions. Process in the basic/white bread cycle; light, medium/normal or dark color setting, depending on how your machine bakes. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 150 Calories (kcal); 2g Total Fat; (10% calories from fat); 4g Protein; 30g Carbohydrate; 18mg Cholesterol; 154mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 5626 * Exported from MasterCook * Sweet Orange Bread Recipe By Serving Size Categories Amount -------1/4 1 2 1 3/4 2 3 4 1 1/2 (1-Pound Recipe)

: : 12 Preparation Time :0:00 : Bread Machine Recipes Sweet Breads and Coffee Cakes

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------plus 2 tablespoons water (70� to 80�F) egg frozen orange juice concentrate -- thawed butter or margarine salt bread flour sugar nonfat dry milk Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding orange juice concentrate with liquid. Process on basic/white bread cycle; use medium/normal or light crust color setting, as desired. Do not use delayed-bake feature. Remove bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 118 Calories (kcal); 2g Total Fat; (13% calories from fat); 4g Protein; 21g Carbohydrate; 18mg Cholesterol; 153mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 1582 0 0 0 0 0 0 0 5626 * Exported from MasterCook * Sweet Orange Bread (1 1/2-Pound Recipe) Recipe By Serving Size : : 16 Preparation Time :0:00

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

: Bread Machine Recipes Sweet Breads and Coffee Cakes Measure -----------cup large tablespoons tablespoons teaspoon cups cup tablespoons teaspoons

Fleischmann's Yeast

Ingredient -- Preparation Method -------------------------------plus 1 tablespoon water (70� to 80�F) eggs frozen orange juice concentrate -- thawed butter or margarine salt bread flour sugar nonfat dry milk Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding orange juice concentrate with liquid. Process on basic/white bread cycle; use medium/normal or light crust color setting, as desired. Do not use delayed-bake feature. Remove bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 131 Calories (kcal); 2g Total Fat; (13% calories from fat); 4g Protein; 24g Carbohydrate; 21mg Cholesterol; 156mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 1582 0 0 0 0 0 0 0 5626 * Exported from MasterCook * Swiss-Fennel Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories Amount -------3/4 3 2/3 1/3 1 : : 16 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------shredded aged Swiss cheese (3 ounces) bread flour milk water butter or margarine

1 1 2/3 1 1 1 2

teaspoon cups cup tablespoon teaspoon teaspoons

salt bread flour whole wheat flour sugar fennel seed Fleischmann's� Bread Machine Yeast

In small bowl, toss together Swiss cheese and the 3 tablespoons bread flour. Add cheese mixture and the remaining ingredients to the bread machine pan in the order suggested by the manufacturer. Store bread in the refrigerator; bring to room temperature before serving. Recommended cycle: Basic/white bread cycle; medium/normal color setting. Source: "Fleischmann's Yeast" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 120 Calories (kcal); 3g Total Fat; (21% calories from fat); 5g Protein; 19g Carbohydrate; 8mg Cholesterol; 161mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Use the 1-pound recipe if your machine pan holds 10 cups or less of water. Nutr. Assoc. : 1466 0 0 0 0 0 0 0 0 0 5626 * Exported from MasterCook * Swiss-Fennel Bread (1-Pound Recipe) Recipe By Serving Size Categories Amount -------1/2 2 1/2 1/4 1 3/4 1 1/4 2/3 2 3/4 1 1/2 : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------shredded aged Swiss cheese (2 ounces) bread flour milk water butter or margarine salt bread flour whole wheat flour sugar fennel seed Fleischmann's� Bread Machine Yeast

In small bowl, toss together Swiss cheese and the 2 tablespoons bread flour. Add cheese mixture and the remaining ingredients to the bread machine pan in the order suggested by the manufacturer. Store bread in the refrigerator; bring to room temperature before serving.

Recommended cycle: Basic/white bread cycle; medium/normal color setting. Source: "Fleischmann's Yeast" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 116 Calories (kcal); 3g Total Fat; (23% calories from fat); 5g Protein; 18g Carbohydrate; 8mg Cholesterol; 161mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Use the 1-pound recipe if your machine pan holds 10 cups or less of water. Nutr. Assoc. : 1466 0 0 0 0 0 0 0 0 0 5626 * Exported from MasterCook * Szechuan Pork Tenderloin Recipe By Serving Size Categories : : 2 Preparation Time :0:10 : Main Dishes Nat. Pork Producers Council

Microwave Pork

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

Measure -----------pound tablespoons teaspoon clove tablespoon teaspoon cup medium tablespoons

Ingredient -- Preparation Method -------------------------------pork tenderloin -- sliced 1/4" thick reduced-sodium soy sauce steak sauce garlic -- minced minced fresh onion crushed red pepper cauliflower flowerettes sweet red or green pepper -- cut in 1" squares coarsely chopped dry-roast peanuts Hot cooked rice

Stir together pork tenderloin slices, soy sauce, steak sauce, garlic, onion and red pepper in microwave-safe 1-quart casserole. Marinate 10-15 minutes at room temperature. Refrigerate, if mixture needs to stand longer. Microwave pork tenderloin mixture, covered with waxed paper, on MEDIUM (50% power, 325 to 350 watts), 4 to 5 minutes, stirring well after each 2 minutes. Stir in cauliflower and pepper squares; cover with waxed paper. Microwave (HIGH) 1 to 2 minutes, until vegetables are barely cooked. Top with peanuts and serve with rice. Cuisine: "Asian" Source: "National Pork Producers Council"

S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 220 Calories (kcal); 9g Total Fat; (34% calories from fat); 28g Protein; 8g Carbohydrate; 74mg Cholesterol; 542mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 2512 26326 26041 0 * Exported from MasterCook * Taco Pizza Recipe By Serving Size Categories Amount -------1 3 1 2 1/2 1/2 2 1 2 : : 8 Preparation Time :0:00 : Bread Machine Recipes Pizza

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------CRUST water (70� to 80�F) vegetable oil salt bread flour cornmeal Fleischmann's� Bread Machine Yeast

1/4 1 1 1 1/2

TOPPING pound lean ground beef teaspoons chili powder teaspoon salt cup prepared mild or medium chunky salsa 2 1/4 ounce can sliced ripe olives -- drained cups shredded Cheddar cheese Thinly sliced lettuce Chopped tomatoes Taco sauce Additional shredded Cheddar cheese Sour cream Guacamole (optional)

To make crust: Measure crust ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. To make topping: In large nonstick skillet, brown ground beef over medium-high heat 4 to 6 minutes or until no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings. Season beef with chili powder and salt; stir in salsa and olives. Set aside. When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Roll dough to 13-inch circle. Transfer to greased 12-inch pizza pan; form 3/4-inch high

rim along edge. Spoon beef mixture onto dough to within 1/2 inch of edge; top with cheese Bake at 425�F on lowest oven rack 20 to 25 minutes or until crust is golden brown. Serve hot with additional toppings, if desired. Cuisine: "Mexican" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 (12-inch) Pizza" - - - - - - - - - - - - - - - - - - Per serving: 491 Calories (kcal); 26g Total Fat; (47% calories from fat); 22g Protein; 41g Carbohydrate; 65mg Cholesterol; 834mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : Dough can be prepared in 1 1/2 and 2-pound bread machines. Nutr. Assoc. : 0 1582 0 0 0 0 5626 0 0 0 0 0 20152 20168 0 0 0 0 0 0 0 * Exported from MasterCook * Texas Barbecue Pot Roast Recipe By Serving Size Categories : : 10 Preparation Time :0:00 : Barbecue Main Dishes Pressure Cooker

Beef National Presto Industries

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

Measure -----------cup cup cup cup cup cup teaspoon teaspoon teaspoon pounds cups cups large

1 1/2 2 1

Ingredient -- Preparation Method -------------------------------catsup apricot preserves dark brown sugar white vinegar teriyaki sauce OR soy sauce crushed dry red pepper dry mustard pepper eye of round, bottom round, boneless chuck roast or pork loin roast (4 to 4 1/2 pounds) water for beef OR water for pork onion -- sliced

Prepare barbecue sauce by mixing together catsup, preserves, brown sugar, vinegar, teriyaki, red pepper, mustard, and pepper. Place roast and

barbecue sauce in a large plastic bag, or glass dish. Refrigerate overnight. Place water and cooking rack in a 6-quart Presto pressure cooker. Cover rack with half of the sliced onions. Remove roast from sauce (reserve sauce). Put roast on onions and cover with remaining onions. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook at 15 pounds pressure, with regulator rocking slowly, for the following doneness: 8 to 10 minutes per pound for rare; 10 to 12 minutes per pound for medium; at least 12 to 15 minutes per pound for well-done meat. Cook pork 15 minutes per pound until well done. Let pressure drop of its own accord. Meanwhile, place reserved barbecue sauce in a saucepan and simmer, until reduced by about one-half, stirring occasionally. Remove roast and keep warm. Discard cooking water or use for making soup. Pur�e onions in a blender or food processor and add to reduced barbecue sauce. Serve sauce with sliced roast. Makes 8 to 10 servings. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 354 Calories (kcal); 17g Total Fat; (43% calories from fat); 28g Protein; 22g Carbohydrate; 90mg Cholesterol; 1056mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates NOTES : Today's informal barbecue (from the Spanish "barbacoa," meaning a "frame") is a miniature counterpart of the huge outdoor feasts popularized by cowboys, campaigning politicians and cattle ranchers in the early days. Texans in particular were famous for roasting great quantities of beef on green wood frames over open fires. During the slow roasting, an equally impressive amount of spicy, tomato-based barbecue sauce was used to baste the meat. Nutr. Assoc. : 0 0 0 0 2130706543 0 0 3002 0 0 4580 2130706543 0 1582 0 * Exported from MasterCook * Thick and Rich Dried Tomato Vinaigrette Recipe By Serving Size Categories Amount -------3 2 3 1/4 1 1 1/2 1/4 : : 8 Preparation Time :0:00 : Condiments

Jenn-Air

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

Ingredient -- Preparation Method -------------------------------oven-dried tomato -- broken into small pieces capers roughly chopped green onion balsamic vinegar Dijon mustard grated fresh Parmesan cheese oven-dried basil oven-dried rosemary

1

1/2

teaspoon cup

Salt and freshly cracked black pepper -- to taste sugar olive oil

Finely chop tomato, capers and onion in blender or food processor. Add vinegar, mustard, cheese, basil, rosemary, salt and pepper, and sugar. Process for 15 seconds. While machine is running, add olive oil in a slow, steady stream. Process until well blended and emulsified. Serve immediately or chill. ____________________ Tomatoes (Plum, Roma) Preparation: Halve, remove seeds. Place tomatoes skin side up on rack. Prick skins. Approximate Drying Time at 140�F: 12-18 hrs. Test for Doneness: Tough to crisp. ____________________ Basil Preparation: Cut leaves 3-4" from top of plant just as buds appear. Rinse leaves in cold water. Approximate Drying time at 140�F: 1-3 hrs. Test for Doneness: Brittle and crumbly. ____________________ Rosemary Preparation: Rinse in cold water. Approximate Drying Time at 140�F: 1-3 hrs. Test for Doneness: Brittle and crumbly. Cuisine: "Italian" Source: "Jenn Air" S(Internet address): "http://www.jennair.com/" Yield: "1 cup" - - - - - - - - - - - - - - - - - - Per serving: 131 Calories (kcal); 14g Total Fat; (92% calories from fat); 1g Protein; 2g Carbohydrate; trace Cholesterol; 82mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Serving Ideas : This dressing is best on distinctive, full-flavor greens and lettuces such as mesclun, endive, arugula and radicchio. NOTES : Need a bold new taste to perk up a staid salad? Bursting with the flavor of dried tomato, basil and rosemary, this full-flavored vinaigrette brings life to any salad. Whether you grow them in your own garden or buy them at the local farmer's market, the delectable taste of vine-ripened tomatoes can now be enjoyed past their short peak season.

Nutr. Assoc. : 3160 0 2665 0 0 0 3091 3152 2130706543 0 0 * Exported from MasterCook * Three-Cheese Twist Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Appetizers/ Snacks Breads

Bread Machine Recipes Fleischmann's Yeast

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

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

Ingredient -- Preparation Method -------------------------------DOUGH milk egg water olive or vegetable oil salt bread flour Fleischmann's� Bread Machine Yeast FILLING shredded sharp Cheddar cheese (4 ounces) shredded Swiss cheese (2 ounces) grated Parmesan cheese (1 ounce)

1/2 1/4

To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. To shape and fill: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. 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: 231 Calories (kcal); 10g Total Fat; (37% calories from fat); 10g Protein; 26g 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 NOTES : Dough can be prepared in 1 1/2 and 2-pound bread machines. TIPS: � To measure liquid, pour into transparent liquid-ingredient measuring cup; read measurement at eye level. � To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife. Nutr. Assoc. : 0 0 0 0 986 0 0 5626 0 0 2536 1466 1034 * Exported from MasterCook * Toasted Muffin Bread Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Breads Fleischmann's Yeast

Breakfast/ Brunch Microwave

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

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

Ingredient -- Preparation Method -------------------------------all-purpose flour (2 to 2 1/2 cups) plus 1 1/2 tablespoons wheat germ firmly packed dark brown sugar salt ground cinnamon Fleischmann's� Quick-Rise Instant Yeast water butter or margarine egg -- at room temperature mashed ripe banana chopped dates

In large bowl, mix 1 1/2 cups flour, 1/2 cup wheat germ, brown sugar, salt, cinnamon and undissolved yeast. Combine water and butter in microwave-safe bowl; cook on HIGH (100% power) until liquids are hot to touch (125� - 130�F). Butter does not need to melt. Gradually stir hot liquids into dry ingredients. Mix in egg, banana, dates and enough flour to make a stiff batter. Grease a microwave-safe 5 to 6-cup loaf pan or round casserole and coat with 1 tablespoon wheat germ. Turn batter into pan. Sprinkle top of batter with remaining wheat germ. To rise: cook, uncovered, on LOW (30% power) 2 minutes, let stand 15 minutes. Repeat, if necessary until dough rises to top of pan. To bake: cook on HIGH (100% power) 4 1/2 to 5 minutes, or until top is no longer wet. Sides will still be moist. Remove from pan and cool on wire rack. Slice and toast to serve. Source:

"Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 164 Calories (kcal); 3g Total Fat; (16% calories from fat); 4g Protein; 31g Carbohydrate; 21mg Cholesterol; 161mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : Variations: Pumpkin Nut: Follow above directions except: add 1/4 teaspoon allspice to dry ingredients, replace banana with canned pumpkin and stir 1/3 cup chopped walnuts into batter along with dates. Bake as directed. *For 650 to 700 watt ovens only. Nutr. Assoc. : 14 1601 20142 0 0 26366 0 0 0 4111 0 * Exported from MasterCook * Triple Cheese Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Appetizers/ Snacks Breads

Bread Machine Recipes Fleischmann's Yeast

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

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) shredded Swiss cheese creamed Cottage cheese salt margarine or butter -- softened bread flour grated Parmesan cheese sugar Fleischmann's� Rapid Rise Yeast

SELECT loaf size recommended by your bread machine manufacturer. MEASURE ingredients exactly and place in bread machine pan in the order that the bread machine manufacturer suggests. Be sure the yeast does not come in contact with the water or the cottage cheese. Select the lightest crust setting. PROCESS on basic bake cycle (do not use delayed cycle). Remove baked bread 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: 137 Calories (kcal); 3g Total Fat; (22% calories from fat); 5g Protein; 21g Carbohydrate; 9mg Cholesterol; 269mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1582 0 0 0 2394 2339 0 0 2019 * Exported from MasterCook * Triple Cheese Bread (1-Pound Recipe) Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Appetizers/ Snacks Breads

Bread Machine Recipes Fleischmann's Yeast

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

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) shredded Swiss cheese creamed Cottage cheese salt margarine or butter -- softened bread flour grated Parmesan cheese sugar Fleischmann's� Rapid Rise Yeast

SELECT loaf size recommended by your bread machine manufacturer. MEASURE ingredients exactly and place in bread machine pan in the order that the bread machine manufacturer suggests. Be sure the yeast does not come in contact with the water or the cottage cheese. Select the lightest crust setting. PROCESS on basic bake cycle (do not use delayed cycle). Remove baked bread 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: 113 Calories (kcal); 2g Total Fat; (19% calories from fat); 4g Protein; 18g Carbohydrate; 6mg Cholesterol; 228mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1582 0 0 0 2394 2339 0 0 2019 * Exported from MasterCook * Turkey Cheese Ball Recipe By Serving Size Categories : : 32 Preparation Time :0:00 : Appetizers/ Snacks Food Processor Poultry

BC Turkey Marketing Board Holiday

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

Measure -----------cups cup cup teaspoon teaspoon teaspoon teaspoon ounces cup cup Dash

Ingredient -- Preparation Method -------------------------------cooked turkey -- finely chopped walnuts -- chopped dry onion soup mix garlic powder tarragon freshly ground pepper thyme low-fat cream cheese light mayonnaise fresh parsley -- chopped Tabasco sauce

Use a food processor if available. Blend turkey with nuts and seasonings. Add cream cheese and remaining ingredients. Combine mixture with help of a spatula. Place on waxed paper and refrigerate 1-2 hours. When firm, shape into a ball and roll in more chopped parsley and nuts if desired. Serve with crackers and apple wedges. Source: "BC Turkey Marketing Board" S(Internet address): "http://www.uniserve.com/bcturkey/core.html" Yield: "2 Cups" - - - - - - - - - - - - - - - - - - Per serving: 34 Calories (kcal); 1g Total Fat; (37% calories from fat); 3g Protein; 2g Carbohydrate; 6mg Cholesterol; 219mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 993 0 0 0 0 25063 0 0 0 * Exported from MasterCook *

Two-Cheese and Spinach Twist (1 1/2-Pound Recipe) Recipe By Serving Size Categories Amount -------2/3 1/2 2 1 1/2 3 1/2 4 2 1 2/3 1/3 : : 14 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

Measure -----------cup cup large teaspoons cups teaspoons teaspoons cup cup cup

Ingredient -- Preparation Method -------------------------------milk water (70� to 80�F) eggs -- divided salt bread flour sugar Fleischmann's� Bread Machine Yeast finely shredded sharp Cheddar cheese finely chopped fresh spinach leaves (patted dry and packed lightly) freshly grated Parmesan cheese

Measure milk, water, 1 egg, salt, flour, sugar and yeast into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. When cycle is complete, remove dough to floured surface. If necessary, knead in enough flour to make dough easy to handle. Divide dough in half. Knead Cheddar cheese into one half of dough; set aside. Knead spinach and Parmesan cheese into remaining half. (Spinach dough may be slightly sticky and need additional flour.) Roll each to 15-inch rope. Arrange ropes side by side; twist together. Pinch ends to join. Place on greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Lightly beat remaining egg; brush on top of dough. Bake at 375�F for 20 to 25 minutes or until done. Remove from pan; cool on wire rack. Leftover bread should be stored, wrapped airtight, in refrigerator or freezer. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Twist" - - - - - - - - - - - - - - - - - - Per serving: 188 Calories (kcal); 5g Total Fat; (23% calories from fat); 8g Protein; 27g Carbohydrate; 38mg Cholesterol; 330mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 0 1582 0 0 2339 0 5626 26017 26056 20086

* Exported from MasterCook * Two-Cheese and Spinach Twist (1-Pound Recipe) Recipe By Serving Size Categories Amount -------1/2 1/3 2 1 2 1/2 1 1 1/2 2/3 1/2 1/4 : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

Measure -----------cup cup large teaspoon cups tablespoon teaspoons cup cup cup

Ingredient -- Preparation Method -------------------------------milk water (70� to 80�F) eggs -- divided salt bread flour sugar Fleischmann's� Bread Machine Yeast finely shredded sharp Cheddar cheese finely chopped fresh spinach leaves (patted dry and packed lightly) freshly grated Parmesan cheese

Measure milk, water, 1 egg, salt, flour, sugar and yeast into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. When cycle is complete, remove dough to floured surface. If necessary, knead in enough flour to make dough easy to handle. Divide dough in half. Knead Cheddar cheese into one half of dough; set aside. Knead spinach and Parmesan cheese into remaining half. (Spinach dough may be slightly sticky and need additional flour.) Roll each to 15-inch rope. Arrange ropes side by side; twist together. Pinch ends to join. Place on greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Lightly beat remaining egg; brush on top of dough. Bake at 375�F for 20 to 25 minutes or until done. Remove from pan; cool on wire rack. Leftover bread should be stored, wrapped airtight, in refrigerator or freezer. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Twist" - - - - - - - - - - - - - - - - - - Per serving: 159 Calories (kcal); 4g Total Fat; (23% calories from fat); 7g Protein; 23g Carbohydrate; 40mg Cholesterol; 264mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 0 1582 0 0 0 0 5626 26017 26056 20086

* Exported from MasterCook * Vanilla-Crust Fruit Pizza Recipe By Serving Size Categories Amount -------1/2 1/4 : : 8 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Desserts

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

1

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

Ingredient -- Preparation Method -------------------------------CRUST water (70� to 80�F) butter or margarine (1/2 stick) -- cut up pure vanilla extract salt bread flour (1 1/2 to 2 cups) sugar Fleischmann's� Bread Machine Yeast TOPPINGS chocolate hazelnut spread assorted sliced or whole fresh fruits such as strawberries, oranges, kiwis, bananas Granola Miniature marshmallows Toasted coconut -- optional

3

To make crust: Measure all crust ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Roll or press dough to fit greased 12-inch pizza pan. With fork, prick dough evenly; cover and let rise slightly, about 15 to 30 minutes. Bake in 425�F oven for 12 to 15 minutes or until golden brown. Remove from pan; cool on wire rack. To serve, spread chocolate hazelnut spread onto crust to within 1/2 inch of edge. Arrange fruit over top; sprinkle with granola, if desired. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 12-inch pizza" - - - - - - - - - - - - - - - - - - Per serving: 188 Calories (kcal); 6g Total Fat; (30% calories from fat); 4g Protein; 29g Carbohydrate; 0mg Cholesterol; 135mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 1582 4098 5403 0 2339 0 5626 0 0 0 1436 0 0 0 * Exported from MasterCook * Vegetable Lasagna Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Main Dishes Pasta Vegetarian

National Presto Industries Saladshooter

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

Measure -----------recipe pound medium medium tablespoons tablespoons clove tablespoon pound pound tablespoons

Ingredient -- Preparation Method -------------------------------Tomato Dill Sauce (see below) lasagna noodles zucchini onion margarine or butter olive oil garlic -- crushed chopped dill weed Salt and pepper mushrooms farmer's cheese flour eggs -- slightly beaten Asiago or hard Parmigiano cheese TOMATO DILL SAUCE ripe plum tomatoes onions -- peeled and cut in half margarine or butter chopped dill weed Salt and pepper

6 2 2 1/2

pounds medium cup tablespoons

Prepare Tomato Dill Sauce: Wash tomatoes and cut in half lengthwise. Place in a large fry pan; cover and cook over medium heat for 10 minutes or until soft. Press tomatoes through a food mill or sieve. Return to pan. Add onion halves and margarine. Simmer, uncovered, for 35-40 minutes or until sauce thickens. Remove and discard onion. Add dill and season with salt and pepper. Makes about 2 cups. Prepare Vegetable Lasagna: Cook noodles as directed on package. Drain and set aside. Place thin slicing cone in Presto Professional Salad Shooter electric slicer-shredder. Wash and trim vegetables; cut zucchini and onion to fit in food chamber and slice. Stir fry zucchini and onion in 1 tablespoon margarine, 1 tablespoon oil, and garlic until dry but not brown; season with dill, salt, and pepper; set aside. Place thick slicing cone in Salad Shooter. Arrange mushrooms in food chamber and slice. Repeat until all mushrooms are sliced, Stir fry mushrooms in remaining margarine and oil until dry; season with salt and pepper. Combine farmer's cheese, flour, and eggs. Grease a standard size lasagna pan and arrange half of noodles on the bottom. Spread mushrooms over noodles. Spoon farmer's cheese over mushrooms and cover with zucchini and onions. Arrange

remaining noodles over vegetables. Spoon 1/3-1/2 cup Tomato Dill Sauce over noodles. Place shredding cone in Salad Shooter. Cut hard cheese to fit in food chamber; shred a generous layer over lasagna. Bake in a 375 degree oven 35-40 minutes. Cool for 10 minutes. Serve with remaining sauce. Makes 6-8 servings. Description: "This zesty, low-fat rendition of the traditional Italian-style casserole substitutes fresh zucchini, onion, and mushrooms for the usual meat and sausage filling. A refreshing hint of dill in the sauce adds extra spark." Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 563 Calories (kcal); 40g Total Fat; (55% calories from fat); 24g Protein; 48g Carbohydrate; 120mg Cholesterol; 471mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2130706543 0 0 0 2394 0 0 507 0 0 0 0 0 0 0 0 4527 0 2394 507 0 * Exported from MasterCook * Veggie Fritters with Thai Peanut Sauce Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Deep Fryer National Presto Industries

Main Dishes Vegetarian

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

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

Ingredient -- Preparation Method -------------------------------all-purpose flour baking powder salt vegetable oil cold water asparagus tips, broccoli or cauliflowerets, carrot sticks, peapods, zucchini slices, or mushrooms THAI PEANUT SAUCE finely chopped onions roasted shelled Virginia-type peanuts shredded coconut water garlic powder brown sugar

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

tablespoons cup cup cup teaspoon teaspoons

1/4 2 2

teaspoon tablespoons tablespoons

cayenne (1/4 to 1/2 teaspoon) soy sauce lemon juice

Combine flour, baking powder, and salt in bowl. Stir in oil and mix until a loose ball is formed. Add water gradually, mixing until a stiff batter is formed. Makes about 1-1/3 cups batter. Blanch asparagus, broccoli, cauliflower, and carrots (zucchini and mushrooms do not have to be blanched) by dipping them into boiling water for 1 minute; drain and cool under cold running water. Dry on paper towels. Dip vegetables into batter, allowing excess to drip off. Cook in a deep fryer 3 or 4 at a time, until they float in oil and desired browness is reached (about 2 minutes). Remove from oil and drain on absorbent paper. Repeat until all vegetables are cooked. ____________________ Thai Peanut Sauce: sugar, and cayenne into a small sauce May be served warm Put onions, peanuts, coconut, water, garlic powder, in a blender container; blend until almost smooth. Pour pan. Cook and stir until mixture boils and thickens. or cold. Makes about 1 cup

Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 193 Calories (kcal); 11g Total Fat; (47% calories from fat); 7g Protein; 20g Carbohydrate; 0mg Cholesterol; 513mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 2089 0 0 2680 4405 4923 0 0 0 2514 0 0 * Exported from MasterCook * Very Veggie Pizza Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Main Dishes Pizza Vegetarian

National Presto Industries Saladshooter

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

Measure -----------ounces small ounces ounces tablespoon 16-ounce

Ingredient -- Preparation Method -------------------------------mushrooms green or yellow bell pepper red onion Fontina cheese OR Provolone cheese olive oil or garlic flavored olive oil (12 inch) ready-made Italian bread/pizza shell

1/2 1/2

cup cup

prepared chunky vegetable spaghetti sauce OR pizza sauce

Heat oven to 450�F. Trim stems of mushrooms. Cut bell pepper lengthwise into quarters; discard stem and seeds. Fit Salad Shooter electric slicer-shredder with shredding cone and shred cheese into a small bowl. Stir-fry vegetables in oil in a large skillet over medium-high heat, 4 to 5 minutes or until mushrooms give up their liquid and liquid evaporates. Season vegetables with salt and pepper to taste, if desired. Place bread shell on baking sheet. Spread spaghetti sauce evenly over bread shell. Top with half the cheese, all of the vegetables, and then the remaining cheese. Bake 12 to 14 minutes or until cheese is melted and crust is golden brown. Cut into wedges. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" T(Baking Time): "0:14" - - - - - - - - - - - - - - - - - - Per serving: 416 Calories (kcal); 18g Total Fat; (39% calories from fat); 17g Protein; 46g Carbohydrate; 44mg Cholesterol; 986mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 2236 0 0 0 2130706543 986 4518 2130706543 0 0 * Exported from MasterCook * Walnut Bread (1 1/2 or 2-Pound Recipe) Recipe By Serving Size Categories Amount -------1 1 2 3/4 3 3/4 2 2 1 : : 16 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) egg white butter or margarine -- cut up salt bread flour coarsely chopped walnuts -- toasted nonfat dry milk sugar Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding nuts with flour. Process on basic/white or quick bread cycle; use medium/normal crust color

setting. Do not use delayed-bake feature. If available, process on fruit/nut cycle; add nuts at the signal. Remove from pan; cool on wire rack. Makes 1 loaf (12 to 16 slices) Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 152 Calories (kcal); 5g Total Fat; (30% calories from fat); 5g Protein; 22g Carbohydrate; 4mg Cholesterol; 124mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the recipe for 1-pound machines if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 1582 0 0 0 0 20187 0 0 5626 * Exported from MasterCook * Walnut Bread (1-Pound Recipe) Recipe By Serving Size Categories Amount -------2/3 1 1 1/2 2 1/2 1 1 1 : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) egg white butter or margarine -- cut up salt bread flour coarsely chopped walnuts -- toasted nonfat dry milk sugar Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding nuts with flour. Process on basic/white or quick bread cycle; use medium/normal crust color setting. Do not use delayed-bake feature. If available, process on fruit/nut cycle; add nuts at the signal. 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: 131 Calories (kcal); 4g Total Fat; (29% calories from fat); 5g Protein; 19g Carbohydrate; 3mg Cholesterol; 108mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the recipe for 1-pound machine if your bread machine pan holds 10 cups or less of water. Nutr. Assoc. : 1582 0 0 0 0 20187 0 0 5626 * Exported from MasterCook * White Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories Amount -------1 1 1 1/2 3 2 2 2 : : 16 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) salt butter or margarine bread flour nonfat dry milk sugar Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process in basic/white bread cycle; medium crust color setting. Remove baked bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 113 Calories (kcal); 2g Total Fat; (12% calories from fat); 4g Protein; 21g Carbohydrate; 3mg Cholesterol; 150mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan

holds 10 cups or less of water. Use the 2-pound recipe if the pan holds 13 cups or more. Nutr. Assoc. : 1582 0 0 0 0 0 5626 * Exported from MasterCook * White Bread (1-Pound Recipe) Recipe By Serving Size Categories Amount -------2/3 3/4 1 2 4 4 1 1/2 : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------water (70�to 80�F) salt butter or margarine bread flour nonfat dry milk sugar Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process in basic/white bread cycle; medium crust color setting. Remove baked bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 101 Calories (kcal); 1g Total Fat; (12% calories from fat); 3g Protein; 19g Carbohydrate; 3mg Cholesterol; 149mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Use the 2-pound recipe if the pan holds 13 cups or more. Nutr. Assoc. : 1582 0 0 0 0 0 5626 * Exported from MasterCook * White Bread (2-Pound Recipe) Recipe By Serving Size Categories : : 20 Preparation Time :0:00 : Bread Machine Recipes

Breads

Fleischmann's Yeast Amount -------1 1/3 1 1/2 2 4 3 3 2 Measure -----------cups teaspoons tablespoons cups tablespoons tablespoons teaspoons Ingredient -- Preparation Method -------------------------------water (70� to 80�F) salt butter or margarine bread flour nonfat dry milk sugar Fleischmann's� Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process in basic/white bread cycle; medium crust color setting. Remove baked bread from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 122 Calories (kcal); 2g Total Fat; (12% calories from fat); 4g Protein; 22g Carbohydrate; 3mg Cholesterol; 179mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Use the 2-pound recipe if the pan holds 13 cups or more. Nutr. Assoc. : 1582 0 0 0 0 0 5626 * Exported from MasterCook * Whitefish Almondine Recipe By Serving Size Categories Amount -------1 1 3 2 1 1/4 : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Microwave

Fish/ Seafood

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

Ingredient -- Preparation Method -------------------------------Alaska cod OR halibut, pollock, rockfish or sablefish fillets or steaks -- thawed butter or margarine dry white wine lemon juice salt

2

1/4

Dash cup tablespoons

pepper toasted slivered almonds minced parsley Hot rice (optional)

Cut fish into serving sized pieces. In shallow microwave proof dish microwave butter at high 40 seconds or until melted. Stir in wine, lemon juice, salt and pepper. Arrange fish in dish; turn to coat with butter sauce. Cover with plastic wrap; microwave at medium 5 minutes. Remove plastic wrap; spoon sauce over fish. Rotate dish 1/4 turn; cover and microwave at medium 3 minutes longer or until fish flakes easily when tested with a fork. Stir almonds and parsley into sauce in bottom of dish. Cover and let stand 2 minutes. To serve, spoon sauce over each portion. Serve additional sauce over rice. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 228 Calories (kcal); 14g Total Fat; (55% calories from fat); 22g Protein; 3g Carbohydrate; 72mg Cholesterol; 285mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2747 0 2130706543 0 0 0 0 0 5282 0 2130706543 * Exported from MasterCook * Whole Wheat English Muffin Bread Recipe By Serving Size Categories Amount -------2 1 1 2 1 1/8 1 1/4 : : 12 Preparation Time :0:00 : Breads Microwave

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------all-purpose flour whole wheat flour Fleischmann's� Rapid Rise Yeast sugar salt baking soda milk water Cornmeal

In large bowl, combine 1 cup all-purpose flour, whole wheat flour, undissolved yeast, sugar, salt and baking soda. Heat milk and water until very warm (125� to 130�F); stir into dry ingredients. Mix in remaining all-purpose flour to make soft dough. Grease 8 1/2- � 4 1/2-inch microwave-safe loaf pan; sprinkle with cornmeal. Place dough in prepared

pan; sprinkle top with additional cornmeal. To rise: microcook, uncovered, on MEDIUM (50% power) for 1 minute. Let rest 10 minutes. Repeat cooking and resting 1 to 2 times, until dough doubles in size. To bake: microcook on HIGH (100% power) for 4 to 6 minutes or until top is no longer moist. (Crust will be pale.) 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: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 127 Calories (kcal); 1g Total Fat; (7% calories from fat); 4g Protein; 25g Carbohydrate; 3mg Cholesterol; 202mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 26366 0 0 0 0 0 0 * Exported from MasterCook * Whole Wheat Loaf for Bread (1 1/2-Pound Recipe) Recipe By Serving Size Categories Amount -------2 1/2 1 1/2 1 1/2 1/4 1/4 1 1/2 1/4 2 1 : : 16 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------Fleischmann's� Active Dry or Rapid Rise Yeast whole wheat flour bread flour wheat germ unsalted sunflower seeds salt vegetable oil mild molasses plus 1 tablespoon water

SELECT loaf size recommended by the manufacturer of your machine. MEASURE ingredients into bread machine pan according to manufacturer's instructions. PROCESS in basic cycle. Remove baked bread from pan; cool on wire rack. ____________________ Variations: Add 1/2 cup raisins, chopped walnuts or apricots.

Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Large Loaf" - - - - - - - - - - - - - - - - - - Per serving: 143 Calories (kcal); 5g Total Fat; (31% calories from fat); 4g Protein; 21g Carbohydrate; 0mg Cholesterol; 203mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26366 0 0 0 1452 0 0 4171 1582 * Exported from MasterCook * Whole Wheat Loaf for Bread (1-Pound Recipe) Recipe By Serving Size Categories Amount -------1 1/2 1 1 2 2 1 2 1 3/4 : : 12 Preparation Time :0:00 : Bread Machine Recipes Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------Fleischmann's� Active Dry or Rapid Rise Yeast whole wheat flour bread flour wheat germ unsalted sunflower seeds salt vegetable oil mild molasses plus 1 tablespoon water

SELECT loaf size recommended by the manufacturer of your machine. MEASURE ingredients into bread machine pan according to manufacturer's instructions PROCESS in basic cycle. Remove baked bread from pan; cool on wire rack. ____________________ Variations: Add 1/2 cup raisins, chopped walnuts or apricots. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf"

- - - - - - - - - - - - - - - - - - Per serving: 114 Calories (kcal); 4g Total Fat; (27% calories from fat); 3g Protein; 18g Carbohydrate; 0mg Cholesterol; 180mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26366 0 0 0 5184 0 0 4171 1582 * Exported from MasterCook * Wild Rice Bread or Breadsticks (1 1/2-Pound Recipe) Recipe By Serving Size Categories : : 15 Preparation Time :0:00 : Appetizers/ Snacks Breads

Bread Machine Recipes Fleischmann's Yeast

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

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) vegetable oil molasses bread flour whole wheat flour fennel seed (optional) salt cooked wild rice or brown rice Fleischmann's� Bread Machine Yeast

SELECT loaf size recommended by the manufacturer of your machine. MEASURE all ingredients into bread machine pan in the order that the bread machine manufacturer suggests. PROCESS in basic/white or rapid bake cycle; medium/normal color setting. Remove baked bread from pan and cool on wire rack. Makes 1 loaf, or 15 breadsticks. ____________________ TO MAKE BREADSTICKS: Select loaf size and measure ingredients into pan as directed above. Process in dough/manual cycle. When cycle is complete, remove dough from machine to floured surface. If necessary, knead in enough bread flour to make dough easy to handle. Roll dough to 15- � 9-inch rectangle; cut into 15 (1-inch) strips. Holding ends of each strip, twist in opposite directions 4 times. Repeat with remaining dough. Place on two large greased baking sheets. Cover; let rise in warm, draft-free place until slightly risen, about 5 to 15 minutes. Lightly beat 1 egg; brush on breadsticks. Bake at 375�F for 15 to 20 minutes or until golden brown, switching positions of sheets halfway through baking for even browning. Remove from baking sheets and cool on

wire racks. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "15 sticks" - - - - - - - - - - - - - - - - - - Per serving: 130 Calories (kcal); 2g Total Fat; (13% calories from fat); 4g Protein; 24g Carbohydrate; 0mg Cholesterol; 216mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Use 1-pound recipe if your bread machine pan holds 8 cups or less water. Nutr. Assoc. : 1582 0 0 0 0 3269 0 2851 5626 * Exported from MasterCook * Wild Rice Bread or Breadsticks (1-Pound Recipe) Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Appetizers/ Snacks Breads

Bread Machine Recipes Fleischmann's Yeast

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

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

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) vegetable oil molasses bread flour whole wheat flour fennel seed (optional) salt cooked wild rice or brown rice Fleischmann's� Bread Machine Yeast

SELECT loaf size recommended by the manufacturer of your machine. MEASURE all ingredients into bread machine pan in the order that the bread machine manufacturer suggests. PROCESS in basic/white or rapid bake cycle; medium/normal color setting. Remove baked bread from pan and cool on wire rack. Makes 1 loaf, or 10 breadsticks. ____________________ TO MAKE BREADSTICKS: Select loaf size and measure ingredients into pan as directed above. Process in dough/manual cycle. When cycle is complete, remove dough from machine to floured surface. If

necessary, knead in enough bread flour to make dough easy to handle. Roll dough to 10- � 9-inch rectangle; cut into 10 (1-inch) strips. Holding ends of each strip, twist in opposite directions 4 times. Repeat with remaining dough. Place on two large greased baking sheets. Cover; let rise in warm, draft-free place until slightly risen, about 5 to 15 minutes. Lightly beat 1 egg; brush on breadsticks. Bake at 375�F for 15 to 20 minutes or until golden brown, switching positions of sheets halfway through baking for even browning. Remove from baking sheets and cool on wire racks. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 109 Calories (kcal); 2g Total Fat; (13% calories from fat); 3g Protein; 20g Carbohydrate; 0mg Cholesterol; 180mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Use 1-pound recipe if your bread machine pan holds 8 cups or less water. Nutr. Assoc. : 1582 0 0 0 0 20206 0 2851 5626 * Exported from MasterCook * Yogurt Potato Scallop Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : National Presto Industries Side Dishes

Saladshooter Vegetables

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

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

1/2 1/2 1/2

1 1 1

tablespoon tablespoons teaspoon teaspoon teaspoon cup pound recipe tablespoon

Ingredient -- Preparation Method -------------------------------potatoes (4 medium; white or sweet potatoes or combination of both may be used) -- peeled medium/large onion -- peeled and trimmed butter or margarine cornstarch salt sugar pepper milk carton plain yogurt seasoning mix (see below) butter or margarine

Place thick slicing cone in Presto Professional Salad Shooter electric

slicer-shredder. Cut potatoes to fit food chamber; slice. Parboil in boiling water for 4 to 6 minutes or until tender. Drain. Place thin slicing cone in the Salad Shooter. Cut onion to fit food chamber; slice. In a fry pan, over medium heat, cook onion in 1 tablespoon butter or margarine until golden, stirring occasionally. Blend cornstarch, salt, sugar, and pepper with milk; add to onions, stirring to mix. Add yogurt; cook and stir until mixture boils and thickens. Remove from heat; stir in desired seasoning mix. Butter a 2-quart casserole. Layer potatoes and sauce in casserole, ending with sauce. Spread sauce to cover potatoes. Dot with 1 tablespoon margarine or butter. Bake in a 375 degree oven for 35 minutes. ____________________ Seasoning Mix * Dill: Combine 2 tablespoons each, minced parsley and fresh dill (2 teaspoons dried) * Curry: Combine 2 tablespoons minced parsley, 1 or 2 teaspoons curry powder, and a dash of cayenne pepper. Very good with sweet potatoes. * Spicy: Combine 2 tablespoons minced parsley, 1/2 teaspoon cinnamon, 1/4 teaspoon each, allspice and nutmeg. Very good with sweet potatoes or combination of sweet and white. * Southwest: Combine 2 tablespoons minced cilantro or parsley, 1 or 2 teaspoons Mexican seasoning or chile powder, and 1/2 teaspoon ground cumin. * Italian: Combine 1 tablespoon each, chopped basil, thyme, and marjoram or 1/2 teaspoon dry, 1/8 teaspoon garlic powder, and 2 tablespoons shredded Parmesan cheese. (Use the Salad Shooter electric slicer-shredder to shred cheese.) Makes 6 to 8 servings. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 173 Calories (kcal); 5g Total Fat; (27% calories from fat); 5g Protein; 27g Carbohydrate; 17mg Cholesterol; 337mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : A dish for all seasons � and tastes! Make it with either white or sweet potatoes or a combination of the two. Then select the perfect seasoning mix to compliment your meal. Nutr. Assoc. : 4600 26410 0 0 0 0 0 0 4523 0 0