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* Exported from MasterCook *

Acorn Squash

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cherry Marketing Institute Microwave
Side Dishes Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 medium acorn squash
Salt and black pepper -- to taste
1/2 cup dried tart cherries
1 tablespoon slivered almonds
3 tablespoons cherry preserves
2 teaspoons water
1/4 teaspoon 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"

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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 : 6 Preparation Time :0:00
Categories : Food Processor National Pasta Association
Pasta Soups/ Stews/ Chowders

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces Acine di Pepe, Ditalini or Small Shells -- uncooked
2 medium acorn squash (about 1 1/2 pounds each) -- split, peeled,
seeded and quartered
2 tablespoons margarine
1 large onion -- chopped
3/4 teaspoon ground mace
OR
3/4 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1 cup grated carrot
1 1/2 teaspoons brown sugar
3 13 1/4-ounce cans low-chicken broth (about 6 cups)

TOPPING
1 cup non-fat sour cream
1 tablespoon 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/"

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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 : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Microwave Soups/ Stews/ Chowders

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 onion -- chopped
1 potato -- diced
2 tablespoons butter or margarine
2 tablespoons flour
1 cup water
2 1/2 cups milk
12 ounces Alaska pink shrimp (about 2-1/2 cups)
3/4 cup frozen peas -- thawed
2 tablespoons 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"

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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 : 4 Preparation Time :0:00
Categories : Fish/ Seafood Main Dishes
National Presto Industries Pressure Cooker

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1-pound package frozen cod fillets
2 large cloves garlic -- cut in half
1/2 cup lightly packed parsley sprigs
1 tablespoon fresh oregano sprigs
OR
1/2 teaspoon dry oregano
2 tablespoons slivered or sliced almonds
1/2 teaspoon paprika
1 tablespoon vegetable oil
1 cup chicken broth
OR
1 cup wine
1 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"

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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 : 4 Preparation Time :0:25
Categories : Main Dishes Microwave
Pork Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 America's Cut (1 1/2-inch boneless pork
center loin chops)
1 teaspoon vegetable oil (1 to 2 teaspoons)
2 cups sliced fresh mushrooms
3/4 cup chicken broth
4 teaspoons cornstarch
1/4 teaspoon dried tarragon -- crushed
1 ounce process Swiss cheese
1 tablespoon 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 : 4 Preparation Time :0:05
Categories : Main Dishes Microwave
Nat. Pork Producers Council Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 1 1/2-inch boneless pork center loin chops
1 teaspoon vegetable oil
2 cups sliced fresh mushrooms
3/4 cup chicken broth
4 teaspoons cornstarch
1/4 teaspoon dried tarragon -- crushed
1 slice process Swiss cheese (1 ounce) -- torn
1 tablespoon 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"

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup water
1 egg
2 tablespoons butter or margarine
3 tablespoons molasses
1 teaspoon salt
3 cups bread flour
1/3 cup cornmeal
1 1/2 teaspoons 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"

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup water
1 egg
1 1/2 tablespoons butter or margarine
2 tablespoons molasses
3/4 teaspoon salt
2 cups bread flour
1/4 cup cornmeal
1 teaspoon 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"

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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 : 12 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Breads Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
2/3 cup water (70 to 80�F)
1 tablespoon olive or vegetable oil
2 1/4 cups bread flour
2 teaspoons Italian herb seasoning
2 teaspoons Fleischmann's� Bread Machine Yeast
3/4 teaspoon salt

FILLING
1 6-ounce jar marinated artichoke hearts -- drained and chopped
1/3 cup sliced ripe olives
1/3 cup drained and chopped roasted red peppers
OR
1/3 cup sundried tomatoes (packed in oil)
1 cup (4 ounces) grated Provolone cheese

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"

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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 : 8 Preparation Time :0:00
Categories : Bread Machine Recipes Desserts
Fleischmann's Yeast Pizza
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST
1/2 cup butter (1 stick) -- cut up
2 large eggs
1/4 cup milk
1/4 cup water (70� to 80�F)
1/2 teaspoon salt
2 2/3 cups bread flour
1/4 cup sugar
2 teaspoons Fleischmann's� Bread Machine Yeast

TOPPING
3 tablespoons sugar
2 tablespoons bread flour
1/4 cup whipping cream
1 tablespoon Calvados (apple brandy)
OR
2 teaspoons vanilla extract
2 cups thinly sliced apples -- cored and peeled
1/4 cup apricot preserves -- warmed

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 apples on dough,
overlapping slightly; carefully spoon cream mixture over top. Bake on
middle oven rack 18 to 22 minutes or until crust is golden brown and
apples are almost tender. Remove from pan; place on wire rack to cool
slightly. Spread apricot preserves over top.

Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 (12-inch) pizza"

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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.


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 : 8 Preparation Time :0:00
Categories : Desserts National Presto Industries
Pressure Cooker Pudding

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups cubed, stale whole wheat bread
1/3 cup golden raisins
1 1/4 cups milk
1/2 cup apple butter
2 eggs -- beaten
2 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups 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"

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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 : 12 Preparation Time :0:00
Categories : Cakes Desserts
Food Processor Ontario White Bean Producers

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups white pea beans -- soaked and cooked
OR
1 1/2 cups canned pea beans -- drained and rinsed.
1/2 cup apple juice
1 cup vegetable oil
3 eggs
2 teaspoons vanilla
1 1/2 cups cooking apples -- peeled and grated
1 1/2 cups brown sugar
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/4 cup chopped pecans

WARM CRANBERRY SAUCE


Zest and juice of two oranges
1/2 cup water
1/2 cup white sugar
2 cups cranberries
2 tablespoons corn starch
1/4 cup water

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 : 8 Preparation Time :0:00
Categories : Breads National Presto Industries
Pressure Cooker

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 eggs -- beaten
1/4 cup vegetable oil
1/4 cup apple butter
1/2 cup chopped walnuts
1/3 cup chopped apples
1 tablespoon whiskey (optional)
1/2 teaspoon vanilla
3 cups 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"

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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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Fleischmann's Yeast
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
1 4-ounce jar apricot baby food
1 large egg
2 tablespoons water (70 to 80�F)
1 tablespoon butter or margarine
3/4 teaspoon salt
2 cups bread flour
1 tablespoon sugar
1 teaspoon Fleischmann's� Bread Machine Yeast

FILLING
1/4 cup apricot jam or preserves
3/4 cup chopped dried apricots or golden raisins
1/4 cup toasted slivered almonds -- optional

ICING
1 cup sifted powdered sugar
1 tablespoon milk (1 to 2 tablespoons)
1/2 teaspoon 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breakfast/ Brunch
Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 6-ounce jar apricot baby food
1/4 cup water (70 to 80�F)
1 large egg
2 tablespoons butter -- cut up
1 teaspoon salt
3 cups bread flour
2 tablespoons sugar
2 teaspoons Fleischmann's� Bread Machine Yeast
1/4 cup dried apricots -- quartered
1/4 cup 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 : 8 Preparation Time :0:00
Categories : Bread Machine Recipes Breakfast/ Brunch
Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 4-ounce jar apricot baby food
2 tablespoons water (70 to 80�F)
1 large egg
1 tablespoon butter -- cut up
3/4 teaspoon salt
2 cups bread flour
1 tablespoon sugar
1 1/2 teaspoons Fleischmann's� Bread Machine Yeast
3 tablespoons dried apricots -- quartered
3 tablespoons 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 : 6 Preparation Time :0:00
Categories : Main Dishes National Presto Industries
Poultry Pressure Cooker

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup long grain white rice
1 1/2 cups water
1 cup water
1 (3-pound) chicken -- cut into serving pieces
Paprika
Salt and pepper
2 tablespoons vegetable oil or olive oil
2 medium onions -- chopped
1 clove garlic -- minced
1 bay leaf
1/2 teaspoon crushed red pepper
1/4 teaspoon saffron
1 13 1/2-ounce can chicken broth
1 tomato -- peeled and chopped
1 10-ounce package frozen green peas
1 cup sliced green olives
1 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 : 48 Preparation Time :0:00
Categories : Appetizers/ Snacks Deep Fryer
National Presto Industries Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 14-ounce can artichoke hearts
1 garlic clove -- minced
2 teaspoons olive oil
1 2-ounce jar sliced pimientos -- drained
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
3 tablespoons 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 : 18 Preparation Time :0:00
Categories : Deep Fryer Eggs
National Presto Industries

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 hard-cooked eggs
1/4 cup butter
1/2 cup flour
2/3 cup milk
2/3 cup chicken broth
1/8 teaspoon each pepper and nutmeg
1/4 cup bacon bits
1 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 : 16 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup water (70� to 80�F)
1 large egg
3/4 teaspoon salt
3 cups all-purpose flour
4 teaspoons sugar
2 teaspoons Fleischmann's� Bread Machine Yeast
1 large egg -- lightly beaten
1 tablespoon 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 : 12 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup water (70 to 80�F)
1 large egg
1/2 teaspoon salt
2 cups all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons Fleischmann's� Bread Machine Yeast
1 large egg -- lightly beaten
1 tablespoon 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breakfast/ Brunch
Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
3 cups bread flour
1/2 cup chopped dates or pitted dates -- snipped
1/2 cup chopped pecans -- toasted
1/4 cup sugar
2 teaspoons Fleischmann's� Bread Machine Yeast
1/2 teaspoon salt
3 tablespoons butter or margarine -- cut up
3 tablespoons milk
3 tablespoons water (70� to 80�F)
1/2 cup mashed ripe banana
1 large egg

TOPPING
1 tablespoon sugar
1/2 teaspoon ground cardamom
OR
1/4 teaspoon ground allspice

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 : 16 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup milk
1/2 cup mashed very ripe bananas
1 large egg
1 tablespoon butter or margarine
1 teaspoon salt
3 cups bread flour
1/3 cup semisweet chocolate pieces
2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup milk
1/3 cup mashed very ripe bananas
1 large egg
1 tablespoon butter or margarine
3/4 teaspoon salt
2 cups bread flour
1/4 cup semisweet chocolate pieces
1 1/2 teaspoons 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Breakfast/ Brunch
Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup mashed ripe bananas
2 large eggs
1/3 cup water (70� to 80�F)
3 tablespoons butter or margarine -- cut up
3/4 teaspoon salt
1 3/4 cups bread flour
1 1/4 cups whole wheat flour
1/4 cup sugar
2 teaspoons Fleischmann's� Bread Machine Yeast
1/2 cup 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breakfast/ Brunch
Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup mashed ripe bananas
1 large egg
1/4 cup water (70� to 80�F)
1 tablespoon butter or margarine -- cut up
1/2 teaspoon salt
1 1/4 cups bread flour
3/4 cup whole wheat flour
3 tablespoons sugar
1 1/2 teaspoons Fleischmann's� Bread Machine Yeast
1/3 cup 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 : 20 Preparation Time :0:00
Categories : Bread Machine Recipes Breakfast/ Brunch
Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2/3 cup mashed ripe bananas
2 large eggs
1/2 cup water (70� to 80�F)
3 tablespoons butter or margarine -- cut up
1 teaspoon salt
2 1/2 cups bread flour
1 1/2 cups whole wheat flour
1/3 cup sugar
2 teaspoons Fleischmann's� Bread Machine Yeast
3/4 cup 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup milk
1 large egg
1 tablespoon butter or margarine -- cut up
3/4 teaspoon salt
2 cups bread flour
1 tablespoon sugar
1 1/2 teaspoons 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 : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2/3 cup milk
2 large eggs
2 tablespoons butter or margarine -- cut up
1 teaspoon salt
3 cups bread flour
2 tablespoon sugar
2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Dough
Fleischmann's Yeast Pizza

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup water
2 tablespoons olive or vegetable oil
3/4 teaspoon salt
3 cups bread flour
2 teaspoons Fleischmann's� Bread Machine Yeast
1 tablespoon cornmeal

Add water, oil, salt, bread flour, and yeast to bread machine pan in the
order suggested by manufacturer. Select dough/manual cycle. When cycle is
complete, remove dough from machine to a lightly floured surface. If
necessary, knead in enough flour to make dough easy to handle.

For each pizza, grease pan and sprinkle with cornmeal. Roll out dough and
place on pan or pat dough in pan. Top each pizza with 1/2 to 3/4 cup
sauce, 1/2 to 3/4 pound cooked meat or 3 1/2 to 5 ounces pepperoni, 1/2 to
1 cup sliced or chopped onion or green bell pepper and/or other vegetable,
and 1 to 1 1/2 cups shredded cheese. Bake at 425�F for 15 to 25 minutes or
until done - pizza is done when edges of crust are golden and cheese is
bubbly.

Makes 1 or 2 pizzas
____________________

WHOLE WHEAT PIZZA DOUGH: Prepare as above, except use 1 1/2 cups whole
wheat flour and 1 1/2 cups bread flour instead of all bread flour.

BASIL-PARMESAN PIZZA DOUGH: Prepare as above, except add 1/4 cup grated
Parmesan cheese and 1 teaspoon sweet basil to machine pan with flour.

TACO PIZZA DOUGH: Prepare as above, except add 3 tablespoons cornmeal and
4 tablespoons taco seasoning mix with the flour; omit the salt.

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

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

Per serving: 148 Calories (kcal); 3g Total Fat; (17% calories from fat); 4g
Protein; 26g Carbohydrate; 0mg Cholesterol; 135mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 986 0 0 5626 0

* Exported from MasterCook *

Basic Pizza Dough (1-Pound Recipe)

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2/3 cup water
4 teaspoons olive or vegetable oil
1/2 teaspoon salt
2 cups bread flour
1 1/2 teaspoons Fleischmann's� Bread Machine Yeast
1 tablespoon cornmeal

Add water, oil, salt, bread flour, and yeast to bread machine pan in the
order suggested by manufacturer. Select dough/manual cycle. When cycle is
complete, remove dough from machine to a lightly floured surface. If
necessary, knead in enough flour to make dough easy to handle.

For each pizza, grease pan and sprinkle with cornmeal. Roll out dough and
place on pan or pat dough in pan. Top each pizza with 1/2 to 3/4 cup
sauce, 1/2 to 3/4 pound cooked meat or 3 1/2 to 5 ounces pepperoni, 1/2 to
1 cup sliced or chopped onion or green bell pepper and/or other vegetable,
and 1 to 1 1/2 cups shredded cheese. Bake at 425�F for 15 to 25 minutes or
until done - pizza is done when edges of crust are golden and cheese is
bubbly.

Makes 1 or 2 pizzas
____________________

WHOLE WHEAT PIZZA DOUGH: Prepare as above, except use 1 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 : 4 Preparation Time :0:30
Categories : Beef Microwave
Potatoes Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds ground beef
4 medium baking potatoes
1 tablespoon chili powder
15 ounces hot chili beans
1 1/2 cups mild Cheddar cheese -- shredded, divided
1/4 cup 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 : 24 Preparation Time :0:00
Categories : Appetizers/ Snacks Deep Fryer
Desserts National Presto Industries

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1-pound package Hot Roll Mix
1/4 cup sugar
1 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 : 8 Preparation Time :0:00
Categories : Food Processor Soups/ Stews/ Chowders
The Rice Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound dry black beans -- sorted and rinsed
1 14 1/2 ounce can whole tomatoes -- undrained
1 cup sliced celery
1 cup chopped onion
1 cup chopped green pepper
1 smoked ham hock or ham bone
4 cloves garlic -- minced
1 bay leaf
1/2 teaspoon ground red pepper
1/2 teaspoon thyme leaves
4 cups low-sodium chicken broth
4 cups water
Salt and ground black pepper -- to taste
4 cups hot cooked rice
1/2 cup shredded Cheddar cheese (2 ounces)
1/2 cup sour cream
1/2 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup water
1 tablespoon butter or margarine
1 teaspoon salt
3 cups bread flour
3 tablespoons nonfat dry milk powder
1 tablespoon sugar
1 1/2 teaspoons dried minced onions
3/4 teaspoon black pepper -- medium grind
1/4 teaspoon garlic powder
2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2/3 cup water
1 tablespoon butter or margarine
3/4 teaspoon salt
2 cups bread flour
2 tablespoons nonfat dry milk powder
2 teaspoons sugar
1 teaspoon dried minced onions
1/2 teaspoon black pepper -- medium grind
1/8 teaspoon garlic powder
1 1/2 teaspoons 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Breakfast/ Brunch
Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup water (70 to 80�F)
1/2 cup nonfat peach yogurt
2 large egg whites
1 teaspoon salt
3 cups bread flour
4 teaspoons sugar
1/3 cup dried blueberries or dried cranberries
1/3 cup cut-up dried peaches
2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breakfast/ Brunch
Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup water (70 to 80�F)
1/3 cup nonfat peach yogurt
2 large egg whites
3/4 teaspoon salt
2 cups bread flour
1 tablespoon sugar
1/4 cup dried blueberries or dried cranberries
1/4 cup cut-up dried peaches
1 1/2 teaspoons 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Breakfast/ Brunch
Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup plus 2 tablespoons milk
1 large egg
1 tablespoon butter or margarine
1 teaspoon salt
3 cups bread flour
1/2 cup dried blueberries
1 tablespoon sugar
2 teaspoons finely shredded lemon peel
2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breakfast/ Brunch
Fleischmann's Yeast Sweet Breads and Coffee Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup milk
1 large egg
1 tablespoon butter or margarine
3/4 teaspoon salt
2 cups bread flour
1/3 cup dried blueberries
2 teaspoons sugar
1 1/2 teaspoons finely shredded lemon peel
1 1/2 teaspoons 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 : 14 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
3/4 cup very warm water (70 to 80�F)
1/4 cup butter or margarine (1/2 stick) -- cut up
1 egg
1 teaspoon salt
3 cups bread flour
3 tablespoons sugar
2 teaspoons Fleischmann's� Bread Machine Yeast

TOPPING
1 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 : 8 Preparation Time :0:00
Categories : Desserts National Presto Industries
Pressure Cooker Pudding
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter -- softened
5 slices French bread -- 1/2-inch thick
Ground nutmeg
2 eggs
1 egg yolk
1/3 cup sugar
1/2 teaspoon vanilla
2 cups milk -- heated
4 cups 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 : 8 Preparation Time :0:00
Categories : Desserts National Presto Industries
Sauces

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup milk
1/4 cup sugar
5 squares semisweet chocolate
1 tablespoon butter
1 teaspoon vanilla extract
1 tablespoon 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 : 14 Preparation Time :0:00
Categories : Desserts National Presto Industries
Sauces

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 10-ounce package frozen raspberries (thawed)
1/2 cup red currant jelly
1 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Fleischmann's Yeast
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 large eggs
1/2 cup butter or margarine -- softened
1/3 cup milk (70� to 80�F)
3 tablespoons water (70� to 80�F)
3/4 teaspoon salt
3 cups bread flour
2 tablespoons sugar
1 1/2 teaspoons 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 : Bread Machine Recipes Fleischmann's Yeast
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 large eggs
1/3 cup butter or margarine -- softened
1/4 cup milk (70� to 80�F)
2 tablespoons water (70� to 80�F)
1/2 teaspoon salt
2 cups bread flour
4 teaspoons sugar
3/4 teaspoon 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 : 2 Preparation Time :0:00
Categories : Idaho Potato Commission Microwave
Potatoes Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 large Idaho� Potatoes
1 cup fresh broccoli florets
1 green onion -- thinly sliced
3/4 cup chicken broth
2 teaspoons low-sodium soy sauce
1 teaspoon rice wine vinegar
2 teaspoons cornstarch
1/3 cup fresh or frozen cooked shrimp
OR
1 6-ounce can shrimp -- drained
2 teaspoons 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 : 4 Preparation Time :0:00
Categories : Main Dishes National Presto Industries
Pressure Cooker

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup brown rice
2 cups chicken broth
1 2-ounce package sliced blanched almonds
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced green pepper
1/2 cup sliced green onion
1 large tomato -- peeled, seeded, and chopped
1 1/2 cups water
1/4 cup 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 : 2 Preparation Time :0:00
Categories : Dundee Hazelnuts Ice Cream Maker
Ice Cream/ Frozen Yogurt The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup homogenized milk
1 cup whipping cream
3/4 cup light brown sugar -- packed
Pinch salt
5 egg yolks
1/4 cup hazelnut liqueur
1 cup 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup plus 2 tablespoons buttermilk
1/2 cup instant potato flakes or buds
1 large egg
2 tablespoons butter or margarine -- cut up
1 teaspoon salt
3 cups bread flour
1 teaspoon dried thyme leaves
1 1/2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2/3 cup buttermilk
1/3 cup instant potato flakes or buds
1 large egg
1 tablespoon butter or margarine -- cut up
3/4 teaspoon salt
2 cups bread flour
1/2 teaspoon dried thyme leaves
1 teaspoon 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 : 20 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups buttermilk
3/4 cup instant potato flakes or buds
2 large eggs
2 tablespoons butter or margarine -- cut up
1 1/2 teaspoons salt
4 cups bread flour
1 1/2 teaspoons dried thyme leaves
1 1/2 teaspoons 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 : 18 Preparation Time :0:00
Categories : Cookies/ Brownies/ Bars Dundee Hazelnuts
Food Processor Mixer
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
16 tablespoons butter (1 cup) -- at room temperature
1/4 cup sugar
1 egg yolk
2 cups all-purpose flour
1/2 teaspoon allspice
1 egg white -- lightly beaten
1/2 cup 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 : 40 Preparation Time :0:00
Categories : Appetizers/ Snacks Dips/Salsas
Food Processor Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups mayonnaise -- reduced-fat, if desired
2 2-ounce cans anchovies -- undrained
1/4 cup Dijon-style mustard
1/4 cup fresh lemon juice
1/4 cup minced green onion -- white part only
1 teaspoon ground white pepper
2 tablespoons 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 : 4 Preparation Time :0:35
Categories : Main Dishes Microwave
Pork Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless pork loin
2/3 cup chicken broth
2 tablespoons tomato paste
1 tablespoon cornstarch
1 teaspoon dried thyme -- crushed
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon vegetable oil
3/4 cup sliced celery
1/2 cup chopped onion
3 cloves garlic -- minced
1 medium green pepper -- cut into 3/4" squares
3 medium tomatoes -- peeled, seeded and chopped
3/4 cup toasted pecan halves
2 1/2 cups 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 : 3 Preparation Time :0:00
Categories : Fruit National Presto Industries
Salads Saladshooter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 small cantaloupe
1/4 medium honeydew melon
1/2 small coconut

DRESSING
3/4 cup sugar
1 teaspoon dry mustard
1 teaspoon salt
1/3 cup vinegar
1 1/2 tablespoons onion juice
1 cup salad oil
1 1/2 tablespoons poppy seeds

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 : 24 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Fleischmann's Yeast Holiday
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
3 cups bread flour
3 tablespoons sugar
2 teaspoons Fleischmann's� Bread Machine Yeast
1 teaspoon salt
1/2 cup water (70 to 80�F)
1/3 cup sour cream
3 tablespoons butter or margarine -- cut up
1 large egg

FILLING
1/2 cup chopped walnuts
1/3 cup sugar
1/4 cup chopped candied cherries -- optional
3 tablespoons butter or margarine -- melted
1 tablespoon freshly grated lemon peel

ICING
1 cup sifted powdered sugar
1 tablespoon milk (1 to 2 tablespoons)
1/2 teaspoon pure vanilla extract

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Alaska cod fillets -- thawed if necessary
1 tablespoon butter or margarine
2 teaspoons lemon juice
Salt and pepper
1 tablespoon packed brown sugar
1 teaspoon cornstarch
2 tablespoons water
2 tablespoons cider vinegar
1 tablespoon soy sauce
1 cup celery -- sliced diagonally
1/2 cup 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 : 12 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Fleischmann's Yeast Pizza
Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
TOPPING
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon finely chopped garlic
1 teaspoon dried rosemary leaves -- crushed
1/2 teaspoon salt
2 small yellow onions -- cut into 1/2-inch wedges
1 red bell pepper -- cut into 1/4-inch strips
OR
2 small plum tomatoes -- cut into quarters
2/3 cup shredded Provolone cheese

CRUST
3/4 cup water (70� to 80�F)
1 tablespoon olive oil
3/4 teaspoon salt
2 1/3 cups all-purpose flour
1 1/2 teaspoons Fleischmann's� Bread Machine Yeast
1/2 teaspoon medium-grind black pepper

To make topping: In large bowl, combine oil, vinegar, garlic, rosemary and
salt; add onions and bell pepper, tossing to coat. Arrange in single layer
on foil-lined 15 � 10-inch baking pan; roast at 425�F on bottom rack for
20 to 25 minutes or until onions are tender, stirring occasionally. Set
aside.

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 : 6 Preparation Time :0:00
Categories : Deep Fryer National Presto Industries
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon ground cardamon
1/4 teaspoon salt
2 eggs -- lightly beaten
1 cup 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup milk
1 cup finely shredded carrots
1 tablespoon butter or margarine
1 teaspoon salt
2 cups whole wheat flour
1 cup bread flour
1 tablespoon packed brown sugar
2 teaspoons Fleischmann's� Bread Machine Yeast
1 1/2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup milk
2/3 cup finely shredded carrots
1 tablespoon butter or margarine
3/4 teaspoon salt
1 1/3 cups whole wheat flour
2/3 cup bread flour
2 teaspoons packed brown sugar
1 1/2 teaspoons Fleischmann's� Bread Machine Yeast
1 teaspoon 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup water
3 eggs
3 tablespoons margarine
1 tablespoon sugar
1 teaspoon salt
2 3/4 cups bread flour
1 1/2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 tablespoons water
2 eggs
2 tablespoons margarine
2 teaspoons sugar
3/4 teaspoon salt
2 cups bread flour
1 teaspoon 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 : 16 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Breads Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup water (70� to 80�F)
1 large egg
1 teaspoon salt
3 cups bread flour
1 cup shredded sharp Cheddar cheese
2 tablespoons nonfat dry milk
2 tablespoons sugar
1 teaspoon 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 : 12 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Breads Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup water (70� to 80�F)
1 large egg
3/4 teaspoon salt
2 cups bread flour
2/3 cup shredded sharp Cheddar cheese
4 teaspoons nonfat dry milk
4 teaspoons sugar
1 teaspoon 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 : 20 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Breads Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup water (70� to 80�F)
2 large eggs
1 1/2 teaspoons salt
4 cups bread flour
1 1/3 cups shredded sharp Cheddar cheese
3 tablespoons nonfat dry milk
3 tablespoons sugar
1 teaspoon 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 : 6 Preparation Time :1:00
Categories : Main Dishes Microwave
Pork Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds boneless pork rib-end roast
1/2 cup dry white wine
2 tablespoons olive oil
2 tablespoons prepared horseradish
1 tablespoon Dijon-style mustard
1 tablespoon honey
3 garlic cloves -- crushed
1/2 teaspoon onion powder
1 tablespoon 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 : 8 Preparation Time :0:20
Categories : Main Dishes Microwave
Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds boneless pork rib-end roast
1/2 cup dry white wine
2 tablespoons olive oil
2 tablespoons prepared horseradish
1 tablespoon Dijon-style mustard
1 tablespoon honey
3 garlic cloves -- crushed
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1 tablespoon cornstarch
1 tablespoon 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 : 24 Preparation Time :0:00
Categories : Candy Cherry Marketing Institute
Holiday Microwave

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 8-ounce package semisweet baking chocolate
1 cup slivered almonds -- toasted
1 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 : 6 Preparation Time :0:00
Categories : Blender Cherry Marketing Institute
Desserts Food Processor

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup Ricotta cheese
1 cup confectioners' sugar
1/4 cup sour cream
1/4 cup coffee liqueur
1 1/2 cups shortbread cookie crumbs (about 30 2-inch
cookies)
1 21-ounce can 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 : 8 Preparation Time :0:00
Categories : Beef Main Dishes
National Presto Industries Pressure Cooker

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/2 pounds round steak -- cut 1/2-inch thick
1 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup fresh bread crumbs
1 1/4 cups chopped onion
2 cups finely chopped butternut squash (peeled)
1/4 cup chopped green pepper
1/4 cup chopped celery
1 teaspoon salt
1 egg -- beaten
2 tablespoons margarine -- melted
1/4 cup margarine
1 cup 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 : 6 Preparation Time :0:00
Categories : Main Dishes National Presto Industries
Poultry Pressure Cooker

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 (3-pound) chicken -- cut up
3 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons vegetable oil or olive oil
1/4 cup diced salt pork
1 1/2 cups sliced onions
2 cloves garlic -- minced
2 tablespoons minced parsley
1/2 teaspoon dry oregano
OR
1 teaspoon chopped fresh oregano
1/2 cup chopped carrots
1/2 cup chopped celery
1 1-pound can Italian tomatoes -- chopped
Salt and pepper
1/2 cup white wine
1 6-ounce can 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 : 6 Preparation Time :0:00
Categories : Main Dishes National Presto Industries
Poultry Pressure Cooker

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 (3-pound) chicken -- cut up
Salt and pepper
2 tablespoons vegetable oil (2 to 4 tablespoons)
1 onion -- chopped
1 green pepper -- chopped
5 cloves garlic -- minced
1/4 cup tomato sauce
2 tablespoons Hungarian-style Paprika
3 tablespoons dill weed
1 cup chicken broth
1 tablespoon flour
3/4 cup 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 : 4 Preparation Time :0:00
Categories : Main Dishes National Presto Industries
Poultry Pressure Cooker

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 chicken breasts -- boned, skinned, and cut in half
1 teaspoon cracked mixed peppercorns (1 to 2
teaspoons)
1 tablespoon olive oil or vegetable oil (1 to 2
tablespoons)
1/4 cup chopped chives
OR
1/4 cup chopped green onion tops
1 small garlic clove -- minced
2 tablespoons brandy -- optional
1 cup chicken broth
1/4 cup packaged prepared bread crumbs
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 tablespoon 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 : 4 Preparation Time :0:00
Categories : Main Dishes National Presto Industries
Poultry Pressure Cooker

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 chicken breasts -- skinned, boned, and cut in half
Salt and pepper
2 tablespoons olive oil or vegetable oil (2 to 3
tablespoons)
1/2 pound shallots
OR
1/2 pound small boiling onions
1 cup chicken broth
3 tablespoons raspberry vinegar
OR
3 tablespoons red wine vinegar
3/4 cup quick cooking rice
1/2 cup 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 : 72 Preparation Time :0:00
Categories : Appetizers/ Snacks Deep Fryer
National Presto Industries

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 tablespoons chopped jalape�o chilies
1 8-ounce package grated Parmesan cheese
1 8-ounce package cream cheese
2 egg yolks
1/2 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 : 4 Preparation Time :0:00
Categories : Idaho Potato Commission Microwave
Potatoes Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 large Idaho� Potatoes
1/4 cup margarine
1 3-ounce package light cream cheese
1/3 cup chopped chives
1/4 cup skim milk
1/2 teaspoon salt
1/4 teaspoon pepper

Scrub potatoes; pierce several times with a fork. Wrap each potato in a
microwave-safe paper towel; arrange potatoes 1 inch apart. Microwave at
HIGH 12 to 14 minutes. Let cool to touch. Slice away skin from top of each
potato; carefully scoop out pulp, leaving shells intact. Mash pulp.

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 : 8 Preparation Time :0:00
Categories : Bread Machine Recipes Fleischmann's Yeast
Holiday Kids
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
2/3 cup milk
1 large egg
2 tablespoons butter or margarine -- cut up
2 teaspoons pure vanilla extract
1/2 teaspoon salt
2 1/4 cups bread flour
1/3 cup sugar
3 tablespoons unsweetened cocoa powder
1 tablespoon Fleischmann's� Bread Machine Yeast
1/4 cup milk chocolate chips
OR
1/4 cup 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 : 8 Preparation Time :0:00
Categories : Dundee Hazelnuts Food Processor
Spreads The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups Oregon hazelnuts (9 ounces) -- roasted
1 1/4 cups powdered sugar
3 1/2 tablespoons 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Desserts
Fleischmann's Yeast Pastries
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
1/2 cup water (70� to 80�F)
1/3 cup butter or margarine (2/3 stick) -- cut up
1/4 cup milk
1 large egg
3/4 teaspoon salt
2 3/4 cups bread flour
1/2 cup sugar
1/2 cup unsweetened cocoa
1/3 cup chopped pecans or walnuts -- toasted
2 teaspoons Fleischmann's� Bread Machine Yeast

TOPPING
1 large egg
2 ounces 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Desserts
Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup milk
1/4 cup water
1 egg
Egg yolk
5 tablespoons butter or margarine
1/2 teaspoon salt
3 cups bread flour
3 tablespoons sugar
2 teaspoons Fleischmann's� Rapid Rise Yeast
1/2 cup semi-sweet chocolate morsels
1/2 cup blanched slivered almonds
3 tablespoons 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Desserts
Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup milk
1/4 cup water
1 egg
3 tablespoons butter or margarine
1/4 teaspoon salt
2 cups bread flour
2 tablespoons sugar
1 1/2 teaspoons Fleischmann's� Rapid Rise Yeast
1/3 cup semi-sweet chocolate morsels
1/3 cup blanched slivered almonds
2 tablespoons 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 : 8 Preparation Time :0:00
Categories : Desserts National Presto Industries
Sauces

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup milk
1/4 cup sugar
5 squares semisweet chocolate
1 tablespoon butter
1 teaspoon vanilla extract
1 tablespoon 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 : 24 Preparation Time :0:00
Categories : Bread Machine Recipes Fleischmann's Yeast
Holiday Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
1/2 cup butter or margarine (1 stick) -- cut up
1/2 cup sour cream
1 large egg
1 tablespoon water
2 1/4 cups all-purpose flour
2 1/4 teaspoons Fleischmann's� Bread Machine Yeast
Granulated sugar
Powdered sugar

FRUIT FILLING
1/3 cup cherry or raspberry preserves
1/4 cup dry bread crumbs
1/4 cup granulated sugar
2 tablespoons butter or margarine -- softened
1/2 teaspoon pure almond extract

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 : 18 Preparation Time :0:00
Categories : Dundee Hazelnuts Food Processor
Spreads The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups Oregon hazelnuts (9 ounces) -- roasted
1/3 cup powdered sugar
1/2 teaspoon ground allspice
1/2 teaspoon 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breakfast/ Brunch
Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
1/2 cup butter or margarine (1 stick) -- cut up
2 large eggs
1/2 cup cooked mashed potatoes
1/4 cup milk
1/4 cup water (70� to 80�F)
1 teaspoon salt
3 1/4 cups bread flour
1/2 cup sugar
2 teaspoons Fleischmann's� Bread Machine Yeast

FILLING
1 tablespoon butter or margarine -- melted
1/4 cup sugar
1 tablespoon unsweetened cocoa
1/2 teaspoon ground cinnamon

TOPPING
Powdered sugar

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 : 2 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Main Dishes Microwave

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 3-ounce Alaska sablefish fillets (3 to 4 ounces
each)
Salt and pepper
1 tablespoon lemon juice
1 teaspoon oil
1/2 onion -- sliced in thin rings
1 small orange -- peeled and sliced*
2 teaspoons 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 : 4 Preparation Time :0:45
Categories : Main Dishes Microwave
Pork Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds country style ribs
1 medium orange
1/4 cup light corn syrup
2 tablespoons teriyaki sauce
1 tablespoon lemon juice
1 tablespoon 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


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

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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup water
1/2 teaspoon salt
2 1/4 cups bread flour
1 1/2 teaspoons Fleischmann's� Bread Machine Yeast
Cornmeal
Vegetable oil
1 white of large egg
1 tablespoon 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 : 4 Preparation Time :0:15
Categories : Blender Food Processor
Grill Nat. Pork Producers Council
Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pork rib chops -- 1-inch thick
1/2 cup flaked coconut
1/2 cup orange juice
1 teaspoon salt
Few drops of hot pepper sauce
Pepper -- to taste
1 pound fresh spinach -- cleaned, stems removed
3 tablespoons 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 : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Microwave Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Alaska cod fillets -- (2 to 3 pounds)
4 cups lettuce -- chopped
3 medium cucumbers -- peeled, seeded and cut into 1 inch chunks
2 medium tomatoes -- cut into wedges
1/2 small red onion -- sliced
1/2 cup Greek olives -- chopped
1/2 cup Feta cheese
Salt and pepper -- to taste

OREGANO VINAIGRETTE
6 tablespoons oil
6 tablespoons wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano -- crushed
3 drops hot pepper sauce

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 : 1 Preparation Time :0:00
Categories : Beverages Blender
Marshmallow Fluff� Shakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chilled milk
1 teaspoon instant coffee granules (1 to 2 teaspoons)
2 large 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 : 8 Preparation Time :0:00
Categories : Beef Main Dishes
National Presto Industries Pressure Cooker

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 pounds beef brisket
1/2 cup teriyaki sauce
2 cups water -- reserve 1 cup
3 small red potatoes (3 to 4 potatoes) -- unpeeled
3 carrots (3 to 4 carrots) -- peeled and quartered
2 cups turnips -- peeled and sliced
2 large onions -- quartered
1 pound 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 : 6 Preparation Time :0:00
Categories : Main Dishes National Presto Industries
Poultry Pressure Cooker

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 (3-pound) chicken -- cut up
1 onion -- sliced
1 carrot -- sliced
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 slices bacon
1/2 pound mushrooms -- sliced
1 cup red wine
1 clove garlic -- minced
2 teaspoons minced parsley
1 teaspoon chopped fresh basil
OR
1/2 teaspoon dry basil
1 small bay leaf
1 (1-pound) can white onions -- drained
1/4 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup water (70� to 80�F)
1/3 cup plain yogurt
1 teaspoon salt
3 cups bread flour
3 tablespoons medium rye flour
3 tablespoons whole wheat flour
1/4 cup nonfat dry milk
2 teaspoons 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 : 8 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2/3 cup water (70� to 80�F)
1/4 cup plain yogurt
3/4 teaspoon salt
2 cups bread flour
2 tablespoons medium rye flour
2 tablespoons whole wheat flour
3 tablespoons nonfat dry milk
1 1/2 teaspoons 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 : 18 Preparation Time :0:00
Categories : Appetizers/ Snacks Deep Fryer
Fish/ Seafood National Presto Industries

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 green pepper (about 1/3-cup) -- finely chopped
1 garlic clove -- minced
3 tablespoons minced parsley
2 tablespoons butter
2 tablespoons olive oil
1/2 cup flour
1/2 cup milk
6 ounces frozen crab meat
OR
1 6-ounce can crab meat
1 teaspoon sherry
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 egg -- beaten with water
1 tablespoon 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 : 84 Preparation Time :0:00
Categories : Appetizers/ Snacks Deep Fryer
Fish/ Seafood National Presto Industries

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 6-ounce can crab meat
1 3-ounce package cream cheese
OR
1/2 cup crumbled tofu -- drained
1/2 teaspoon soy sauce
1/8 teaspoon garlic powder
Several drops Tabasco
1 pound won ton skins
1 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 : 3 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Blender
Fish/ Seafood Food Processor

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 Alaska dungeness crab (2 to 3 pounds)
1/3 cup sour cream
1/3 cup mayonnaise
1/2 cup torn spinach -- * see note
2 sprigs parsley -- stems removed
1 tablespoon chopped green onion
1 teaspoon lime or lemon juice
1/4 teaspoon dried basil -- crushed
Dash salt
Dash 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 Kuhn Rikon
Pressure Cooker Pudding

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup sugar
1 package fresh cranberries
2 1/4 cups all purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger
1/2 cup unsalted butter (room temperature)
3 eggs -- lightly beaten
Juice and zest of 1 orange
1/3 cup crystallized ginger -- chopped
1/2 cup 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 : 8 Preparation Time :0:00
Categories : Food Processor Fruit
Nat. Pork Producers Council Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 12-ounce package fresh cranberries
2 cups sugar
4 medium apples -- unpeeled, cored and diced
1/2 cup chopped celery
1/2 cup seedless red grapes -- halved
1/2 cup chopped walnut pieces
1/4 cup mayonnaise

In food processor, coarsely chop cranberries, stir in sugar. Cover and


chill 4 hours. Drain cranberries for about 2 hours, reserving liquid for
another use. In large bowl, stir together remaining ingredients and gently
stir in 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Fleischmann's Yeast
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup water
1/3 cup honey
1 egg
3 tablespoons margarine or butter -- softened
1 teaspoon salt
1 1/2 cups bread flour
1 1/2 cups whole wheat flour
1 cup cranberries -- halved
3/4 teaspoon ground mace
3 teaspoons quick-acting active dry yeast

SPREAD
1 8-ounce package cream cheese
2 tablespoons sugar
1/4 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Fleischmann's Yeast
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup water
1/4 cup honey
1 egg
2 tablespoons margarine or butter -- softened
3/4 teaspoon salt
1 cup bread flour
1 cup whole wheat flour
2/3 cup cranberries -- halved
1/2 teaspoon ground mace
2 teaspoons quick-acting active dry yeast

SPREAD
1 8-ounce package cream cheese
2 tablespoons sugar
1/4 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 : 16 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2/3 cup milk
2 large eggs
2 tablespoons butter or margarine -- cut up
3/4 teaspoon salt
3 cups bread flour
3/4 cup dried cranberries
3 tablespoons sugar
2 teaspoons freshly grated orange peel
2 teaspoons 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 : 16 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Fleischmann's Yeast Sweet Breads and Coffee Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup milk
2 large eggs
2 tablespoons butter or margarine -- cut up
1 teaspoon salt
4 cups bread flour
1 cup dried cranberries
1/4 cup sugar
1 tablespoon freshly grated orange peel
2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Fleischmann's Yeast
Holiday Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
1/2 cup milk
1/4 cup butter or margarine (1/2 stick) -- cut up
1 large egg
2 1/2 cups bread flour
1/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons Fleischmann's� Bread Machine Yeast

FILLING
1 cup fresh or frozen cranberries -- finely chopped
2/3 cup packed brown sugar
1/4 cup butter or margarine (1/2 stick)
1/2 cup chopped pecans -- toasted

GLAZE
1 cup sifted powdered sugar
1 1/2 tablespoons butter or margarine -- softened
1 tablespoon milk (1 to 2 tablespoons)
1 teaspoon freshly grated orange peel

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 : 8 Preparation Time :0:00
Categories : Desserts National Presto Industries
Pressure Cooker Pudding

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups hot milk
1 cup whipping cream
OR
1 cup half-and-half
6 tablespoons margarine -- melted
3/4 cup long grain rice
2/3 cup granulated sugar
1 teaspoon ground cinnamon
1 tablespoon grated lemon rind
2 cups 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 : 40 Preparation Time :0:00
Categories : Appetizers/ Snacks Deep Fryer
National Presto Industries

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups shredded Cheddar cheese (1/2 pound)
1/2 cup crumbled blue cheese (2 ounces)
1 (3 ounce) package cream cheese
2 tablespoons milk
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 tablespoon chopped pimiento
1 tablespoon chopped chives
1/2 cup ground or finely chopped nuts
2 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 : 36 Preparation Time :0:00
Categories : Appetizers/ Snacks Deep Fryer
National Presto Industries Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
18 slices soft white bread
3 tablespoons soft bread crumbs
1 5-ounce can chunk white chicken
OR
3/4 cup minced cooked chicken
1/4 cup roasted shelled Virginia type peanuts
1/4 cup minced green onion
1/8 teaspoon 5-spice powder
OR
1/8 teaspoon allspice
1 teaspoon curry powder
1/4 teaspoon sugar
1 Dash pepper
1 teaspoon soy sauce
2 tablespoons chopped parsley
1 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 : 30 Preparation Time :0:00
Categories : Deep Fryer National Presto Industries
Vegetables Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 3-ounce package cream cheese
1 tablespoon honey
1/2 teaspoon curry powder
1/2 teaspoon cinnamon
1/4 teaspoon cumin
1/2 cup chopped cooked broccoli
1/2 cup chopped cooked cauliflower
1/2 cup cooked peas
OR
1/2 cup cooked finely cut green beans
1/4 cup chopped peanuts
Pastry for 2-crust pie
1 egg white -- lightly beaten
OR
1 tablespoon 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup water
1 tablespoon butter or margarine
1 teaspoon salt
3 cups bread flour
1/3 cup flaked coconut
1/3 cup coarsely chopped roasted peanuts
3 tablespoons nonfat dry milk powder
1 tablespoon sugar
1 1/2 teaspoons curry powder
2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2/3 cup water
2 teaspoons butter or margarine
3/4 teaspoon salt
2 cups bread flour
1/4 cup flaked coconut
1/4 cup coarsely chopped roasted peanuts
2 tablespoons nonfat dry milk powder
2 teaspoons sugar
1 teaspoon curry powder
1 1/2 teaspoons 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 : 12 Preparation Time :0:00
Categories : National Presto Industries Pressure Cooker
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/4 cups all-purpose flour
1/2 cup coarsely chopped walnuts
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
2/3 cup chopped dates
1 egg
2/3 cup water
1/4 cup mayonnaise
1 teaspoon vanilla
3 cups 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Fleischmann's Yeast
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup whole bran cereal
2/3 cup buttermilk
1/3 cup water
1 egg
1/4 cup butter or margarine
1 cup whole pitted dates -- halved
1 1/2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon baking soda
2 1/2 cups bread flour
2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Fleischmann's Yeast
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup whole bran cereal
1/4 cup buttermilk
1/4 cup water
1 egg
3 tablespoons butter or margarine
1/3 cup whole pitted dates -- halved
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon baking soda
1 2/3 cups bread flour
1 1/2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Fleischmann's Yeast
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup milk (70� to 80�F)
1/4 cup water (70� to 80�F)
3 tablespoons butter or margarine -- cut up
1 large egg
1/3 cup sugar
1/4 cup unsweetened cocoa powder
3/4 teaspoon salt
2 1/2 cups bread or all-purpose flour
2 teaspoons Fleischmann's� Bread Machine Yeast

FILLING
3/4 cup white chocolate chips
1/2 cup chopped pecans -- toasted
2 tablespoons seedless red raspberry jam

FROSTING
1 cup sifted powdered sugar
1 tablespoon milk
1 teaspoon 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 : 24 Preparation Time :0:00
Categories : Appetizers/ Snacks Deep Fryer
Eggs National Presto Industries

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 hard cooked eggs
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 teaspoons minced pimiento
1/2 teaspoon minced dill
OR
1/2 teaspoon minced chives
12 phyllo dough sheets
1 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup water
2 tablespoons honey
2 tablespoons butter or margarine
2 cups bread flour
1 1/2 cups whole wheat flour
2 tablespoons dry milk powder
1 1/4 teaspoons salt
1 teaspoon dill weed
1 teaspoon caraway seed
2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2/3 cup water
1 tablespoon honey
1 tablespoon butter or margarine
1 1/2 cups bread flour
1 cup whole wheat flour
1 tablespoon dry milk powder
3/4 teaspoon salt
1/2 teaspoon dill weed
1/2 teaspoon caraway seed
1 1/2 teaspoons 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 : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 cups bread flour (5 to 5 1/2 cups)
1/4 cup sugar
2 teaspoons Fleischmann's� Bread Machine Yeast
2 teaspoons salt
3/4 cup milk
1/2 cup water (70� to 80�F)
1/4 cup butter or margarine (1/2 stick) -- cut up
3 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 : 6 Preparation Time :0:00
Categories : Blender Food Processor
National Pasta Association Pasta
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 ounces Ditalini, Elbow Macaroni or other medium
pasta shape -- uncooked
3/4 cup plain non-fat yogurt
1/4 cup fat-free mayonnaise
12 ounces smoked turkey -- diced
2 celery sticks -- diced
1 medium Granny Smith apple -- diced
1 head green leaf lettuce -- leaves separated, washed and drained
2 ounces 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 : 16 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Breakfast/ Brunch Fleischmann's Yeast
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup water (70� to 80�F)
1 6-ounce jar apricot baby food (reserve 1 teaspoon)
2 tablespoons margarine or butter (softened)
3 cups bread flour
2 tablespoons dry milk
2 tablespoons sugar
1 1/2 teaspoons salt
1/4 teaspoon ground nutmeg (1/4 to 1/2 teaspoon)
2 teaspoons Fleischmann's� Rapid Rise yeast
1/2 cup quartered dried apricots
1/2 cup coarsely chopped toasted almonds

GLAZE
1/2 cup powdered sugar
Dash nutmeg
1 teaspoon apricot baby food
1 teaspoon 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 : 12 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Breakfast/ Brunch Fleischmann's Yeast
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup water (70� to 80�F)
1 4-ounce jar apricot baby food (reserve 1 teaspoon)
1 tablespoon margarine or butter (softened)
2 cups bread flour
1 tablespoon dry milk
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon ground nutmeg (1/8 to 1/4 teaspoon)
1 teaspoon Fleischmann's� Rapid Rise yeast
1/3 cup quartered dried apricots
1/3 cup coarsely chopped toasted almonds

GLAZE
1/2 cup powdered sugar
Dash nutmeg
1 teaspoon apricot babyhood
1 teaspoon 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 : 16 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup plus 2 tablespoons milk
1 tablespoon butter or margarine
1 large egg
1 teaspoon salt
3 cups bread flour
1/2 cup dried tart red cherries
OR
1/2 cup dried cranberries
1/3 cup slivered almonds -- toasted (see How to Toast Nuts in
notes)
4 teaspoons sugar
2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup milk
1 tablespoon butter or margarine
1 large egg
3/4 teaspoon salt
2 cups bread flour
1/3 cup dried tart red cherries
OR
1/3 cup dried cranberries
1/4 cup slivered almonds -- toasted (see How to Toast Nuts tip in
notes)
1 tablespoon sugar
1 1/2 teaspoons 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup water
3 tablespoons snipped unsalted dried tomatoes (do not
use oil pack)
1 tablespoon olive or vegetable oil
1 teaspoon salt
3 cups bread flour
1/4 cup nonfat dry milk powder
1 tablespoon sugar
1 teaspoon rosemary -- crushed
3/4 teaspoon paprika
2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2/3 cup water
2 tablespoons snipped unsalted dried tomatoes (do not
use oil pack)
1 tablespoon olive or vegetable oil
3/4 teaspoon salt
2 cups bread flour
3 tablespoons nonfat dry milk powder
2 teaspoons sugar
1/2 teaspoon rosemary -- crushed
1/2 teaspoon paprika
1 1/2 teaspoons 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 : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Main Dishes Microwave

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup sliced mushrooms
1/4 cup finely chopped onion
1/4 cup butter or margarine
3 tablespoons flour
1 1/2 cups half-and-half
OR
1 1/2 cups milk
2 egg yolks -- slightly beaten
5 ounces Alaska dungeness crab meat (about 1 cup) -- thawed if
necessary
1 tablespoon 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 : 6 Preparation Time :0:00
Categories : Main Dishes National Presto Industries
Poultry Pressure Cooker

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 (3-pound) chicken -- cut up
1 cup water
1/2 cup plain yogurt
1 tablespoon lemon juice
2 cloves garlic -- minced
2 teaspoons grated fresh ginger
OR
1/2 teaspoons ground ginger
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon paprika
1 teaspoon curry powder
1/4 teaspoon pepper
2 tablespoons vegetable oil or olive oil
2 teaspoons cornstarch
2 teaspoons 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 : 9 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Fleischmann's Yeast Holiday
Kids Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
1/3 cup water (70� to 80�F)
1/3 cup evaporated milk
1 large egg
3 tablespoons butter or margarine -- cut up
3/4 teaspoon salt
2 1/2 cups bread flour
1/4 cup sugar
1 1/2 teaspoons freshly grated lemon peel
2 teaspoons Fleischmann's� Bread Machine Yeast
Raisins

GLAZE
2/3 cup sifted powdered sugar
1 tablespoon evaporated milk (1 to 2 tablespoons)
1/4 teaspoon pure vanilla extract

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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Breakfast/ Brunch Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups water (70� to 80�F)
3 tablespoons sugar
1/4 cup nonfat dry milk
1 1/2 teaspoons salt
1/4 teaspoon baking soda
3 1/2 cups bread flour
1 tablespoon gluten (optional)
2 1/4 teaspoons 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 : 8 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Breakfast/ Brunch Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup water (70� to 80�F)
2 tablespoons sugar
3 tablespoons nonfat dry milk
1 teaspoon salt
1/4 teaspoon baking soda
2 1/2 cups bread flour
1 tablespoon gluten (optional)
1 3/4 teaspoons 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup plus 2 tablespoons water (70� to 80�F)
1 1/2 tablespoons butter or margarine
1 teaspoon salt
3 cups bread flour
2 tablespoons nonfat dry milk
2 tablespoons sugar
1 1/2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup water (70� to 80�F)
1 tablespoon butter or margarine
3/4 teaspoon salt
2 cups bread flour
4 teaspoons nonfat dry milk
4 teaspoons sugar
1 teaspoon 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 : 6 Preparation Time :0:00
Categories : Blender Desserts
Food Processor Marshmallow Fluff�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 16-ounce can blackberries
1/2 cup water
1 teaspoon lemon juice
1 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 : 6 Preparation Time :0:00
Categories : Blender Desserts
Food Processor Marshmallow Fluff�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 16-ounce bag unsweetened frozen strawberries -- partially thawed
1/2 cup water
1 teaspoon lemon juice
1 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 : 24 Preparation Time :0:00
Categories : Fleischmann's Yeast Food Processor
Pastries

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup warm water (105� to 115�F)
1 package Fleischmann's� Active Dry Yeast
3/4 cup cold water
2 tablespoons vegetable oil
3 cups bread flour (15 ounces)
1 1/2 tablespoons sugar
1 1/4 teaspoons salt
1/4 cup powdered buttermilk
1/2 pound 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
3 cups bread flour
3 tablespoons sugar
2 teaspoons Fleischmann's� Bread Machine Yeast
3/4 teaspoon salt
1/2 cup milk
1/3 cup water (70� to 80�F)
3 tablespoons butter or margarine -- cut up
1 large egg

HERB BUTTER
3 tablespoons butter or margarine -- melted
1 teaspoon Italian herb seasoning or fines herbes
1/4 teaspoon onion powder

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. Turn dough out onto floured
surface. Divide dough into 12 equal pieces; divide each again into 3
pieces. Roll into smooth balls. Place three balls in each section of 12
greased muffin pan cups. Cover; let rise in warm, draft-free place until
doubled in size, about 30 to 45 minutes.
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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup water (70� to 80�F)
1 1/4 teaspoons salt
3 cups bread flour
2 1/2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2/3 cup water (70� to 80�F)
3/4 teaspoon salt
2 cups bread flour
1 3/4 teaspoons 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 : 20 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/3 cups water (70� to 80�F)
1 3/4 teaspoons salt
4 cups bread flour
2 1/2 teaspoons 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Fleischmann's Yeast
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
1/4 cup water (70� to 80�F)
1/4 cup milk
1 large egg
3 tablespoons butter or margarine -- softened
3 tablespoons sugar
1/4 teaspoon salt
2 1/4 cups all-purpose flour
1 3/4 teaspoons Fleischmann's� Bread Machine Yeast

TOPPING
3 cups 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
1/2 cup all-purpose flour
3 tablespoons butter or margarine -- softened

ALMOND ICING
1 cup powdered sugar -- sifted
4 teaspoons milk (4 to 5 teaspoons)
1/4 teaspoon almond extract

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 : 4 Preparation Time :0:00
Categories : Florida Tomato Committee Main Dishes
Microwave Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 slices fresh Florida tomatoes -- (1/2-inch thick slices)
8 slices ready-to-use polenta -- (1/2-inch thick slices)
1/2 teaspoon salt
8 fresh basil leaves
1 tablespoon grated Parmesan cheese
2 teaspoons 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 : 24 Preparation Time :0:00
Categories : Appetizers/ Snacks Deep Fryer
National Presto Industries

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 pound melting cheese (Provolone, Mozzarella,
Gruy�re, etc.)
Flour
2 eggs -- beaten
Dry bread crumbs
2 tablespoons olive oil
2 tablespoons lemon juice
4 teaspoons minced green onion
2 teaspoons minced parsley
1 teaspoon 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 : 6 Preparation Time :0:00
Categories : National Presto Industries Pressure Cooker
Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 whole fresh beets with tops (2 1/2-inch
diameter)
1 1/2 cups water
1/4 cup natural apricot or orange fruit spread
2 teaspoons lemon juice
Dash salt
Dash 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 : 8 Preparation Time :0:00
Categories : Desserts Fruit
National Presto Industries Saladshooter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 tablespoons whole blanched almonds
4 tablespoons sugar
1 tablespoon flour
3 firm pears or apples (3-4 pears) -- peeled and cored
2 teaspoons lemon juice (2-3 teaspoons)
1 sheet frozen puff pastry -- defrosted
1 egg yolk
1 tablespoon cream
1 tablespoon 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 frozen puff pastry and your favorite firm fruit combine to
make an exquisite, and impressive dessert. Indulge and serve it
warm with vanilla ice cream, caramel sauce, or whipped cream.
Nutr. Assoc. : 2035 0 0 30 797 3470 0 0 2394

* Exported from MasterCook *

Fruit Ladder Loaves

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bread Machine Recipes Desserts
Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
2/3 cup milk
1 large egg
1 tablespoon butter or margarine
1/2 teaspoon salt
2 cups bread flour
4 teaspoons sugar
1 1/2 teaspoons Fleischmann's� Bread Machine Yeast

FILLING
2/3 cup dark raisins, prunes or chopped pitted
dates
1/2 cup chopped peeled apple
1/4 cup water
1/4 cup packed brown sugar

GLAZE
1/2 cup sifted powdered sugar
1/4 teaspoon vanilla extract
3 teaspoons milk
1/4 cup coarsely chopped walnuts -- toasted

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 : 8 Preparation Time :0:00
Categories : Kuhn Rikon Potatoes
Pressure Cooker Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup water
4 pounds red potatoes -- quartered
1/2 cup milk (1/2 to 3/4 cup) -- warmed
2 cloves garlic -- peeled and crushed
1/4 cup 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 : 4 Preparation Time :0:00
Categories : Idaho Potato Commission Microwave
Potatoes Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 large Idaho� Potatoes
2 tablespoons margarine
1/2 teaspoon garlic powder
1/4 teaspoon dried whole basil
1/8 teaspoon 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 : 6 Preparation Time :0:00
Categories : Fish/ Seafood Main Dishes
National Presto Industries Pizza
Saladshooter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces well-chilled Mozzarella cheese
2 ounces asiago or room temperature Parmesan cheese
1/2 each red, green, and yellow bell peppers
1 16-ounce (12 inch) ready-made Italian bread/pizza
shell
1/2 cup prepared pizza sauce
1 pound medium uncooked shrimp -- peeled and deveined
1 tablespoon olive oil -- preferably extra-virgin
2 cloves 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 : 4 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Breakfast/ Brunch Fleischmann's Yeast
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
1/2 cup milk
1/4 cup water
1 large egg
2 tablespoons butter or margarine -- cut-up
3/4 teaspoon salt
3 tablespoons granulated sugar
3 cups bread flour
2 teaspoons Fleischmann's� Bread Machine Yeast

FILLING
1/3 cup butter or margarine
1/3 cup packed light brown sugar
1 1/2 teaspoons ground cinnamon
3/4 cup chopped pecans (toasted)
OR
3/4 cup raisins

ICING
1 cup sifted powdered sugar
5 teaspoons milk
1/2 teaspoon pure vanilla extract

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 : 16 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Breakfast/ Brunch Fleischmann's Yeast
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup water (70� to 80�F)
1/3 cup evaporated milk
1 egg
2 tablespoons sugar
3 tablespoons butter or margarine
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3 cups bread flour
1 1/2 teaspoons Fleischmann's� Bread Machine Yeast
1/2 cup imported chopped or snipped pitted dates
1/4 cup chopped mixed candied fruits

FROSTING
1/2 cup sifted powdered sugar
2 teaspoons evaporated milk
1/4 teaspoon vanilla extract

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 : 12 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Breakfast/ Brunch Fleischmann's Yeast
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup water (70� to 80�F)
1/4 cup evaporated milk
1 egg
1 1/2 tablespoons sugar
2 tablespoons butter or margarine
1/4 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
2 cups bread flour
1 teaspoon Fleischmann's� Bread Machine Yeast
1/3 cup imported chopped or snipped pitted dates
3 tablespoons chopped mixed candied fruits
Powdered Sugar Frosting -- recipe follows

POWDERED SUGAR FROSTING


1/2 cup powdered sugar
1 teaspoon evaporated milk (1 to 2 teaspoons)
1/4 teaspoon vanilla extract

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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Fleischmann's Yeast
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
1/2 cup water (70� to 80�F)
1/4 cup butter or margarine (1/2 stick) -- cut up
1/4 cup milk
1 large egg
1 teaspoon salt
3 cups bread flour
2 tablespoons sugar
2 teaspoons Fleischmann's� Bread Machine Yeast

FILLING
2 tablespoons butter or margarine -- softened
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Fleischmann's Yeast
Holiday Kids
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup milk
3 tablespoons molasses
1 large egg
2 tablespoon butter or margarine -- cut up
3/4 teaspoon salt
3 cups bread flour
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Fleischmann's Yeast
Holiday Kids
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup milk
2 tablespoons molasses
1 large egg
1 tablespoon butter or margarine -- cut up
1/2 teaspoon salt
2 cups bread flour
3/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 teaspoons 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 : 8 Preparation Time :0:00
Categories : Microwave Nat. Pork Producers Council
Side Dishes Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 pounds carrots -- pared and sliced
3 cups water
1 1/2 teaspoons salt
3 tablespoons butter
2 tablespoons honey
2 tablespoons lime juice
1 tablespoon grated lime peel
1 tablespoon 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 : 16 Preparation Time :0:00
Categories : Fruit National Presto Industries
Saladshooter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 firm plums -- pitted
1 apple -- peeled
1 firm pear
1 firm kiwi -- peeled
1/3 cup honey
2 tablespoons lemon juice
1 tablespoon chopped candied ginger
OR
1/4 teaspoon 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 : 9 Preparation Time :0:00
Categories : Bread Machine Recipes Breakfast/ Brunch
Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
OATMEAL DOUGH
2 1/3 cups all-purpose flour
1/3 cup quick oats
1/4 cup granulated sugar
1 1/2 teaspoons Fleischmann's� Bread Machine Yeast
1/2 teaspoon salt
1/4 cup butter or margarine (1/2 stick) -- cut up
1/4 cup milk
1/4 cup water
1 large egg

FILLING
2 tablespoons butter or margarine -- melted
1/2 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1/2 cup raisins (optional)

HONEY BUTTER ICING


1/3 cup sifted powdered sugar
2 tablespoons butter or margarine -- softened
2 tablespoons honey

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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Fleischmann's Yeast
Holiday Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup water (70� to 80�F)
3 large eggs -- divided use
1/3 cup butter or margarine -- cut up
1 teaspoon salt
3 1/4 cups bread flour
1/4 cup sugar
1 teaspoon anise seed
3 teaspoons Fleischmann's� Bread Machine Yeast
1 cup 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup milk
1 tablespoon olive or vegetable oil
1 teaspoon salt
3 cups bread flour
3/4 cup crumbled Feta cheese (3 ounces)
1/4 cup sliced pitted ripe olives -- drained
1 tablespoon sugar
2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup crumbled Feta cheese (2 ounces)
2/3 cup milk
1 tablespoon olive or vegetable oil
3/4 teaspoon salt
2 cups bread flour
3 tablespoons sliced pitted ripe olives -- drained
2 teaspoons sugar
1 1/2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Breads Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
3/4 cup water (70� to 80�F)
1 tablespoon olive or vegetable oil
3/4 teaspoon salt
2 1/3 cups bread flour
1 1/2 teaspoons Fleischmann's� Bread Machine Yeast

FILLING
1 1/2 cups shredded sharp Cheddar cheese (6 ounces)
1 4 oz can diced green chiles -- well drained
1/4 cup chopped ripe olives -- drained
1/4 cup chopped green onions

TOPPING
1 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 :Steve Williams, King Salmon, Alaska


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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup white wine vinegar
1 1/2 teaspoons minced onions or chives
1 teaspoon tarragon leaves -- crushed
3 egg yolks
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup butter
1/4 cup chopped ripe olives
2 pounds Alaska king crab legs, dungeness
OR
2 pounds snow crab

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 : 6 Preparation Time :0:15
Categories : Food Processor Grill
Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds pork tenderloin
1/4 cup olive oil
1/4 cup Cointreau or other orange liqueur
3 tablespoons minced ginger
2 tablespoons soy sauce
1 teaspoon garlic -- minced
2 tablespoons green onions -- minced
1 tablespoon lime juice
1/2 teaspoon red pepper flakes
1/2 cup 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 : 6 Preparation Time :0:00
Categories : Appetizers/ Snacks Cherry Marketing Institute
Desserts Kids
Microwave

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup marshmallow cream
1/2 cup dried cherries -- tart
1/4 cup semisweet chocolate morsels
12 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 : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Microwave

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 4-ounce Alaska halibut steaks (4 to 6 ounces each)
Salt and pepper
1 medium tomato -- diced
1/4 cup sliced fresh mushrooms
1/4 cup onions -- sliced
1/4 cup diced celery
1 tablespoon lemon juice
1 tablespoon vegetable oil
1/4 teaspoon thyme -- crushed
1/8 teaspoon salt
Dash 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 : 6 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Breads Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
3/4 cup water (70� to 80�F)
1 tablespoon olive or vegetable oil
3/4 teaspoon salt
2 1/3 cups bread flour
1 1/2 teaspoons Fleischmann's� Bread Machine Yeast

FILLING
2 cups shredded sharp Cheddar cheese (8 ounces)
1 cup diced fully-cooked ham (6 ounces)
1 cup chopped frozen broccoli -- thawed, drained

TOPPING
1 egg white -- lightly beaten

To make dough: 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 : 12 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Breads Breakfast/ Brunch
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
2 3/4 cups bread flour (2 3/4 to 3 1/4 cups)
1 package Fleischmann's� Bread Machine Yeast
1 tablespoon sugar
1 teaspoon salt
1 cup very warm water (70� to 80�F)
1 tablespoon butter or margarine
2 tablespoons Dijon-style mustard
2 tablespoons mayonnaise
12 ounces sliced fully-cooked lean ham
8 ounces sliced sharp Cheddar or Swiss cheese

TOPPING
1 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 : 20 Preparation Time :0:00
Categories : Candy Dundee Hazelnuts
Food Processor The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds milk chocolate coating

FILLING
3/4 cup hazelnut butter
Dash salt
1/4 pound margarine
1 cup powdered sugar
2 tablespoons 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 : 8 Preparation Time :0:00
Categories : Dundee Hazelnuts Ice Cream Maker
Ice Cream/ Frozen Yogurt The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 egg yolks
1/2 cup sugar
1/8 teaspoon salt
1/2 cup hazelnut liqueur
OR
1/2 cup hazelnut extract
1 1/2 cups milk
4 cups heavy cream
1 tablespoon vanilla
1 1/2 cups 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 : 10 Preparation Time :0:00
Categories : Candies Dundee Hazelnuts
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/4 cups sugar
1/4 cup hazelnut liqueur
OR
1/4 cup hazelnut extract
1/4 cup corn syrup
2 tablespoons water
1/8 teaspoon salt
1 teaspoon baking soda
1 cup 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 : 10 Preparation Time :0:00
Categories : Dundee Hazelnuts Ice Cream Maker
Ice Cream/ Frozen Yogurt The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces egg beater
1/4 cup sugar
1/2 cup hazelnut liqueur
OR
1/2 cup hazelnut extract
1/8 teaspoon salt
24 ounces evaporated skim milk
4 cups mocha mix
1 tablespoon vanilla
1 1/2 cups 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 : 10 Preparation Time :0:00
Categories : Candies Dundee Hazelnuts
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/4 cups sugar
1/4 cup hazelnut liqueur
OR
1/4 cup hazelnut extract
1/4 cup corn syrup
2 tablespoons water
1/8 teaspoon salt
1 teaspoon baking soda
1 cup 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 : 48 Preparation Time :0:00
Categories : Dundee Hazelnuts Food Processor
Spreads The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound roasted Oregon hazelnuts (3 1/2 cups)
5 tablespoons egg whites (approx. 3 large)
2 cups powdered sugar
2 teaspoons hazelnut liqueur

Coarsely chop the hazelnuts. In a food processor or blender, finely grind


about 1/3 of the nuts at a time, until mealy. Add egg whites, powdered
sugar and liqueur. Blend until paste forms. Wrap and store in a covered
container, up to 2 weeks.

Yield: 2 to 3 cups.

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

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

Per serving: 48 Calories (kcal); 3g Total Fat; (48% calories from fat); 1g
Protein; 6g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 3677 3231 0 2044

* Exported from MasterCook *

Hazelnut Tart

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Dundee Hazelnuts
Food Processor Pies
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup all-purpose flour
Pinch salt
6 tablespoons sugar
11 tablespoons cold unsalted butter -- cut into small pieces
3 ounces bittersweet chocolate -- melted
7 tablespoons heavy cream
1 tablespoon honey
1 3/4 cups 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 : 8 Preparation Time :0:00
Categories : National Presto Industries Salads
Saladshooter Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 medium carrots
2 small beets
1 turnip
1 cucumber
1/2 Japanese radish
1/2 cup 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 : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Microwave Soups/ Stews/ Chowders

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds Alaska cod fillets -- thawed if necessary
1 cup onion -- chopped
1 cup zucchini -- chopped
1 clove garlic -- minced
1/4 cup oil
1 15-ounce can tomatoes
2 cups tomato juice
1/3 cup dry white wine
OR
1/3 cup water
3/4 teaspoon salt
3/4 teaspoon 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup plus 2 tablespoons water (70� to 80�F)
2 tablespoons butter or margarine
3 tablespoons sugar
2 tablespoons instant dry milk powder
1 1/2 teaspoons dried basil leaves
1 1/2 teaspoons dried thyme leaves
1 1/4 teaspoons salt
1 1/2 cups bread flour
1 1/2 cups whole wheat flour
1/2 cup unsalted sunflower seeds
1 1/2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup plus 2 tablespoons water (70� to 80�F)
1 tablespoon butter or margarine
2 tablespoons sugar
1 tablespoon instant dry milk powder
1 teaspoon dried basil leaves
1 teaspoon dried thyme leaves
1 teaspoon salt
1 cup bread flour
1 cup whole wheat flour
1/4 cup unsalted sunflower seeds
1 teaspoon 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 : 16 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Breads Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup plus 2 tablespoons water
1 teaspoon salt
3 cups bread flour
1/3 cup grated Parmesan cheese
2 tablespoons instant dry milk
2 tablespoons sugar
2 teaspoons Italian herb seasoning
2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Breads Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup water
3/4 teaspoon salt
2 cups bread flour
1/4 cup grated Parmesan cheese
1 1/2 tablespoons instant dry milk
1 1/2 tablespoons sugar
1 1/4 teaspoons Italian herb seasoning
1 1/2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Appetizers/ Snacks Breads
Fleischmann's Yeast Microwave

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/4 cups all-purpose flour (2 1/4 to 2 3/4 cups)
2 tablespoons sugar
1 1/2 teaspoons Italian seasoning
3/4 teaspoon salt
1 package Fleischmann's� Active Dry or Rapid Rise
Yeast
1/2 cup water
1/4 cup butter or margarine
2 eggs -- at room temperature
1 cup diced Cheddar cheese
3 slices cooked crumbled bacon

TOPPING
3 tablespoons cornmeal
2 teaspoons instant minced onion
2 teaspoons poppy seeds
2 tablespoons 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup water
2 tablespoons butter or margarine
2 tablespoons instant dry milk powder
2 tablespoons sugar
1 1/2 tablespoons instant minced onions
1 1/2 teaspoons dill weed
1 1/2 teaspoons poppy seeds
1 teaspoon salt
3 cups bread flour
1 1/4 teaspoons 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2/3 cup water (70� to 80�F)
1 1/2 tablespoons butter or margarine
4 teaspoons nonfat milk
4 teaspoons sugar
1 tablespoon minced onions
1 teaspoon dill weed
1 teaspoon poppy seeds
3/4 teaspoon salt
2 cups bread flour
1 teaspoon 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 : 20 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/3 cups water (70� to 80�F)
3 tablespoons butter or margarine
3 tablespoons nonfat milk
3 tablespoons sugar
2 tablespoons minced onions
2 teaspoons dill weed
2 teaspoons poppy seeds
1 1/2 teaspoons salt
4 cups bread flour
1 1/2 teaspoons 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 : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Main Dishes Microwave

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Alaska pollock fillets
OR
1 pound cod or rockfish fillets
2 tablespoons butter or margarine
2 tablespoons dry white wine
OR
2 tablespoons fish stock
1 tablespoon thyme -- crushed
1 tablespoon 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup plus 2 tablespoons water (70� to 80�F)
1 1/2 tablespoons butter or margarine
1 teaspoon salt
3 cups bread flour
2 tablespoons nonfat dry milk
2 tablespoons sugar
1 1/2 teaspoons Italian herb seasoning
1 1/2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup water (70� to 80�F)
1 tablespoon butter or margarine
3/4 teaspoon salt
2 cups bread flour
4 teaspoons nonfat dry milk
4 teaspoons sugar
1 teaspoon Italian herb seasoning
1 teaspoon 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast Holiday

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup milk (70� to 80�F)
1/4 cup water (70� to 80�F)
3 tablespoons butter or margarine -- cut up
1 large egg
2 tablespoons sugar
1 teaspoon salt
3 cups bread flour
2 teaspoons Fleischmann's� Bread Machine Yeast
Egg Glaze

EGG GLAZE
1 egg
1 tablespoon water

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 : 8 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast Holiday

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup milk (70� to 80�F)
2 tablespoons water (70� to 80�F)
2 tablespoons butter or margarine -- cut up
1 large egg
4 teaspoons sugar
3/4 teaspoon salt
2 cups bread flour
1 1/2 teaspoons Fleischmann's� Bread Machine Yeast
Egg Glaze

EGG GLAZE
1 egg
1 tablespoon water
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 : 8 Preparation Time :0:00
Categories : Bread Machine Recipes Fleischmann's Yeast
Holiday Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
1/2 cup milk (70� to 80�F)
2 tablespoons water (70� to 80�F)
1 large egg
1 tablespoon butter or margarine
1/2 teaspoon salt
2 1/4 cups bread flour
2 tablespoons sugar
1 1/2 teaspoons Fleischmann's� Bread Machine Yeast
FILLING
1 3-ounce package cream cheese -- softened
2 tablespoons sugar
1/2 cup dried pitted cherries (coarsely chopped)
OR
1/2 cup chopped raisins
OR
1/4 cup coarsely chopped candied cherries
Vanilla Icing

VANILLA ICING
1 cup powdered sugar -- sifted
3 teaspoons milk (3 to 4 teaspoons)
1/2 teaspoon vanilla extract

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 : 8 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast Holiday

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup milk (70� to 80�F)
2 tablespoons water (70� to 80�F)
1 large egg
1 tablespoon butter or margarine
1/2 teaspoon salt
2 1/4 cups bread flour
8 teaspoons sugar -- divided
1 1/2 teaspoons Fleischmann's� Bread Machine Yeast
1 3-ounce package cream cheese -- softened
1/2 cup dried cranberries -- coarsely chopped*
OR
1/2 cup dried tart pitted cherries
Vanilla Icing

VANILLA ICING
1 cup powdered sugar -- sifted
3 teaspoons milk (3 to 4 teaspoons)
1/2 teaspoon vanilla extract

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 : 6 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast Holiday

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
2/3 cup water
1 tablespoon olive oil
2 1/4 cups bread flour
1 1/2 teaspoons Fleischmann's� Bread Machine Yeast
1/2 teaspoon salt

PESTO-TOMATO SAUCE
6 teaspoons prepared pesto sauce
2 medium tomatoes -- quartered and sliced
3 tablespoons 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Fleischmann's Yeast
Holiday Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 large eggs -- divided use
1/4 cup butter or margarine (1/2 stick) -- cut up
1/4 cup water (70� to 80�F)
2 tablespoons milk
1 teaspoon pure almond extract
1/2 teaspoon salt
2 1/4 cups bread flour
1/4 cup sugar
1/2 teaspoon ground cardamom
1/2 teaspoon freshly grated lemon peel
1/4 teaspoon ground nutmeg
2 teaspoons Fleischmann's� Bread Machine Yeast
1/2 cup slivered almonds -- toasted
1/4 cup dried blueberries
1/4 cup dried cranberries or cherries
1/4 cup golden raisins
OR
1/4 cup 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 : 0 Preparation Time :0:00
Categories : Appetizers/ Snacks Deep Fryer
Microwave 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 : 8 Preparation Time :0:00
Categories : Desserts Ice Cream/ Frozen Yogurt
Mixer Turbana Corporation

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 envelope unflavored gelatin
1/3 cup cold water
1/3 cup honey
1/4 teaspoon salt
1 cup mashed, very ripe bananas (3 medium)
1 tablespoon lemon juice
1 8-ounce container plain yogurt
2 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 : 10 Preparation Time :0:00
Categories : Desserts Microwave
Sauces The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups honey
1 1/2 cups unsweetened cocoa powder
2 tablespoons 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 : 16 Preparation Time :0:00
Categories : Appetizers/ Snacks Cookies/ Brownies/ Bars
Food Processor The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup graham cracker crumbs
1 cup plus 2 tablespoon all-purpose flour -- divided
1/2 cup cold, cubed butter or margarine
3 eggs -- divided
1 cup honey
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 cup shredded coconut
1/2 cup semi-sweet chocolate chips
1 cup 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 : 4 Preparation Time :0:00
Categories : Desserts Fruit
Microwave The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup honey
1/4 cup water
1/4 cup lime juice
1/2 teaspoon grated lime peel
2 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 : 2 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Main Dishes Microwave

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 6-ounce Alaska salmon steaks (6 to 8 ounces)
1 tablespoon Dijon mustard
2 teaspoons honey
1 pinch 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 : 4 Preparation Time :0:10
Categories : Blender Food Processor
Spreads The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup whole fresh basil leaves -- loosely packed
OR
1 1/2 tablespoons dried basil
1/4 cup honey
1/4 cup nonfat mayonnaise
2 tablespoons Dijon mustard
1 clove 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 : 2 Preparation Time :0:00
Categories : Microwave Side Dishes
The National Honey Board Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 acorn squash
4 tablespoons honey
2 tablespoons chopped walnuts
2 tablespoons seedless raisins
2 tablespoons margarine -- melted
2 tablespoons 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 : 4 Preparation Time :0:00
Categories : Desserts Food Processor
Sauces The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups fresh strawberries
OR
2 cups frozen strawberries
1/4 cup honey
2 tablespoons orange juice
1 teaspoon 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Breakfast/ Brunch Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup milk
1/4 cup water (70� to 80�F)
1 large egg
3 tablespoons honey
2 tablespoons vegetable oil
1 teaspoon salt
1 1/2 cups bread flour
1 1/2 cups whole wheat flour
2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Breakfast/ Brunch Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup milk
1/4 cup water (70� to 80�F)
1 large egg
2 tablespoons honey
1 tablespoon vegetable oil
3/4 teaspoon salt
1 cup bread flour
1 cup whole wheat flour
1 1/2 teaspoons 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 : 4 Preparation Time :0:00
Categories : Potatoes Side Dishes
The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds sweet potatoes or yams -- peeled and quartered
2/3 cup orange juice -- divided
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 tablespoon butter or margarine
1 tablespoon cornstarch
1/3 cup 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 : 12 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Breakfast/ Brunch Fleischmann's Yeast
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup milk
2 large eggs
1/4 cup butter or margarine -- cut up
1 teaspoon salt
3 1/3 cups bread flour
3 tablespoons sugar
1 teaspoon finely shredded lemon peel
1/4 teaspoon ground nutmeg
2 teaspoons Fleischmann's� Bread Machine Yeast
1/2 cup dried currants or dark raisins
1/4 cup finely chopped dried or candied pineapple
1 white of large egg
1 tablespoon water
Icing

ICING
3/4 cup sifted powdered sugar
1/2 teaspoon pure vanilla extract
1 teaspoon milk (1 to 3 teaspoons)

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 : 9 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Breakfast/ Brunch Fleischmann's Yeast
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup milk
1 large egg
3 tablespoons butter or margarine -- cut up
3/4 teaspoon salt
2 1/3 cups bread flour
2 tablespoons sugar
1/2 teaspoon finely shredded lemon peel
1/8 teaspoon ground nutmeg
1 1/2 teaspoons Fleischmann's� Bread Machine Yeast
1/3 cup dried currants or dark raisins
3 tablespoons finely chopped dried or candied pineapple
1 white of large egg
1 tablespoon water
Icing

ICING
1/2 cup sifted powdered sugar
1/4 teaspoon pure vanilla extract
1 teaspoon milk (1 to 3 teaspoons)

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 : 4 Preparation Time :0:00
Categories : Breads Deep Fryer
Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 quart vegetable oil -- for frying hush puppies
1 cup white cornmeal
1 1/2 teaspoons flour
1/2 teaspoon baking powder
1 teaspoon sugar
3/4 teaspoon salt
1/2 cup buttermilk
1 egg -- beaten
1/2 small 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 : 4 Preparation Time :0:00
Categories : Main Dishes Microwave
Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 4 ounce boneless pork loin chops -- 3/4-1 inch thick
1 teaspoon curry powder
1/4 teaspoon seasoned salt
1 teaspoon vegetable oil (1 to 2 teaspoons)
1/3 cup sliced green onion
1/4 cup raisins
1/3 cup chicken broth
1 teaspoon cornstarch
1/4 cup chutney
2 tablespoons 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup buttermilk
1/4 cup water (70� to 80�F)
3 tablespoons butter or margarine -- cut up
3/4 teaspoon salt
2 1/2 cups whole wheat flour
1 cup bread flour
2 tablespoons sugar
1/2 teaspoon baking soda
1 1/2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2/3 cup buttermilk
3 tablespoons water (70� to 80�F)
2 tablespoons butter or margarine -- cut up
1/2 teaspoon salt
1 3/4 cups whole wheat flour
3/4 cup bread flour
1 tablespoon sugar
1/4 teaspoon baking soda
1 teaspoon 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Fleischmann's Yeast
Holiday Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
2 large eggs
1/2 cup milk
1/4 cup butter or margarine (1/2 stick) -- cut up
1/4 cup water (70� to 80�F)
1 teaspoon salt
3 1/4 cups bread flour
1/2 cup sugar
1 tablespoon freshly grated lemon peel
2 teaspoons Fleischmann's� Bread Machine Yeast

TOPPING
1/2 cup almond paste (3 1/2 ounces)
1/4 cup bread flour
1 large egg -- divided use
1/4 cup slivered almonds
1 whole clove

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 : 4 Preparation Time :0:05
Categories : Main Dishes Microwave
Nat. Pork Producers Council Soups/ Stews/ Chowders

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound lean pork shoulder -- cut into 3/4" cubes
1 14 1/2-ounce can stewed tomatoes
2 tablespoons dry red wine
1 teaspoon Italian seasoning -- crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
3 medium carrots -- cut in 1/2" slices
OR
3 medium parsnips -- cut in 1/2" slices
1 cup frozen pearl onions
1 9-ounce package Italian green beans
1 tablespoon cornstarch
1 tablespoon water
Grated Parmesan cheese -- (if desired)

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 : 2 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Main Dishes Microwave

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 ounces Alaska king crab split legs -- thawed if necessary
3 tablespoons butter or margarine
1 cup sliced fresh mushrooms
2 tablespoons chopped green onions
1 tablespoon dry sherry or dry vermouth (up to 2
tablespoons)
1 tablespoon 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 : 8 Preparation Time :0:00
Categories : Main Dishes National Presto Industries
Pressure Cooker Soups/ Stews/ Chowders

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 13 3/4-ounce can chicken broth
OR
1 3/4 cups chicken broth
2 pounds pork shoulder with excess fat removed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound cabbage -- shredded
1 cup chopped onion
1/2 cup chopped fresh tomato
2 teaspoons paprika
1 4-ounce can sliced mushrooms -- including liquid
4 cups water

DUMPLINGS
1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon caraway seeds
1 tablespoon shortening
2 tablespoons chopped fresh parsley
1 egg -- beaten
1 8-ounce carton plain yogurt

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 : 8 Preparation Time :0:00
Categories : Bread Machine Recipes Fleischmann's Yeast
Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
CRUST
3/4 cup water (70� to 80�F)
1 tablespoon olive or vegetable oil
3/4 teaspoon salt
2 1/2 cups all-purpose flour
1/4 cup grated Parmesan cheese
2 teaspoons Fleischmann's� Bread Machine Yeast

FILLING
1 10-ounce package frozen chopped spinach -- thawed, drained and squeezed
dry
1 cup crumbled Feta cheese (4 ounces)
1 cup shredded Mozzarella cheese (4 ounces)
2/3 cup diced fully cooked lean ham (4 ounces)
1 egg -- lightly beaten
1 clove garlic -- finely chopped

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 : 6 Preparation Time :0:00
Categories : Main Dishes National Presto Industries
Poultry Pressure Cooker

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 (3-pound) chicken -- cut up
Salt and pepper
2 tablespoons vegetable oil or olive oil (2 to 4
tablespoons)
1 onion -- chopped
1 tablespoon chopped garlic
1 cup chicken broth
1/4 cup lemon juice
1 cup chopped parsley
1/2 cup chopped celery leaves
2 teaspoons chopped fresh oregano
OR
1 teaspoon dry oregano
1 teaspoon chopped fresh basil
OR
1/2 teaspoon dry basil
1 cup pitted black olives
2 tablespoons flour
2 tablespoons 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 : 6 Preparation Time :0:00
Categories : Microwave Side Dishes
The Rice Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup uncooked rice
1 teaspoon margarine (optional)
1 clove garlic -- minced
1 teaspoon grated lemon peel
1/8 teaspoon ground black pepper -- or to taste
2 cups chicken broth
2 tablespoons 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Breakfast/ Brunch
Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup plus 2 tablespoons water (70� to 80�F)
1 egg
3 tablespoons lemon juice
3 tablespoons butter or margarine
3 tablespoons sugar
2 tablespoons poppy seeds
1 tablespoon grated lemon peel
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups bread flour
2 teaspoons Fleischmann's� Bread Machine Yeast
Sweet Spice Butter (optional) -- sweet spice butter

SWEET SPICE BUTTER


1/2 cup butter or margarine -- softened
1/3 cup powdered sugar -- sifted
1/8 teaspoon ground nutmeg (1/8 to 1/4 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breakfast/ Brunch
Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup water (70� to 80�F)
1 egg
2 tablespoons lemon juice
2 tablespoons butter or margarine
2 tablespoons sugar
1 1/2 tablespoons poppy seeds
2 teaspoons grated lemon peel
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
2 cups bread flour
1 1/2 teaspoons Fleischmann's� Bread Machine Yeast
Sweet Spice Butter -- (optional)

SWEET SPICE BUTTER


1/2 cup butter or margarine -- softened
1/3 cup powdered sugar -- sifted
1/8 teaspoon ground nutmeg (1/8 to 1/4 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 : 6 Preparation Time :0:00
Categories : National Presto Industries Pressure Cooker
Side Dishes Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds broccoli
1/2 cup water
Salt and pepper
4 thin slices 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 : 6 Preparation Time :0:00
Categories : Idaho Potato Commission Microwave
Mixer Soups/ Stews/ Chowders

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 large Idaho� Potatoes -- peeled and diced
1 small onion -- chopped
1/4 cup chopped celery
2 1/4 cups water
1 cup skim milk
1 teaspoon chicken-flavored bouillon granules
1/2 teaspoon salt
1/8 teaspoon 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 (1-Pound Recipe)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup water (70� to 80�F)
1 tablespoon butter or margarine
3/4 teaspoon salt
1 1/3 cups bread flour
2/3 cup whole wheat flour
4 teaspoons nonfat dry milk
4 teaspoons sugar
1 teaspoon 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup plus 2 tablespoons water (70� to 80�F)
1 1/2 tablespoons butter or margarine
1 teaspoon salt
2 cups bread flour
1 cup whole wheat flour
2 tablespoons nonfat dry milk
2 tablespoons sugar
1 1/2 teaspoons 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 : 84 Preparation Time :0:00
Categories : Cookies/ Brownies/ Bars Deep Fryer
National Presto Industries

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 egg yolks
6 tablespoons dairy sour cream
1 teaspoon vanilla
1 teaspoon grated lemon peel
1 Dash salt
1 1/4 cups all-purpose flour
2 tablespoons 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 : 8 Preparation Time :0:20
Categories : Appetizers/ Snacks Food Processor
Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 pound pork livers
1 onion -- quartered
2 cups water
2 teaspoons instant chicken bouillon granules
1/4 cup sliced green onion
1/4 cup butter or margarine
2 tablespoons mayonnaise
OR
2 tablespoons salad dressing
2 tablespoons Cognac or other brandy
1 1/2 teaspoons Dijon-style mustard
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon 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 : 8 Preparation Time :0:00
Categories : Bread Machine Recipes Breakfast/ Brunch
Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
1/2 cup water (70� to 80�F)
1 4-ounce jar pear baby food
2 large egg whites
1/2 teaspoon salt
2 cups bread flour
1 cup whole wheat flour
3 tablespoons sugar
1 tablespoon nonfat dry milk
2 teaspoons Fleischmann's� Bread Machine Yeast

FILLING
1 tablespoon honey
1/4 cup packed brown sugar
2 teaspoons ground cinnamon
1/2 cup raisins

ICING
1/2 cup sifted powdered sugar
1 teaspoon milk (1 to 2 teaspoons)
1/4 teaspoon 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 : 16 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup plus 2 tablespoons water
1 tablespoon butter or margarine
1 teaspoon salt
1 teaspoon maple flavoring
2 1/4 cups bread flour
3/4 cup whole wheat flour
1/3 cup coarsely chopped walnuts -- toasted
1/3 cup chopped pitted prunes
3 tablespoons nonfat dry milk powder
4 teaspoons sugar
2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup water
1 tablespoon butter or margarine
3/4 teaspoon salt
3/4 teaspoon maple flavoring
1 1/2 cups bread flour
1/2 cup whole wheat flour
1/4 cup coarsely chopped walnuts -- toasted
1/4 cup chopped pitted prunes
2 tablespoons nonfat dry milk powder
1 tablespoon sugar
1 1/2 teaspoons 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 : 30 Preparation Time :0:00
Categories : Appetizers/ Snacks Beef
Deep Fryer Main Dishes
National Presto Industries

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 egg -- lightly beaten
3 tablespoons seasoned bread crumbs
2 tablespoons minced green or red pepper
2 tablespoons minced green onion
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/2 pound lean ground beef
1 tablespoon olive oil
1 tablespoon butter
1 cup barbecue sauce
30 won-ton wrappers
1 egg white -- lightly beaten
OR
1 tablespoon flour
AND
2 tablespoons 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 : 4 Preparation Time :0:00
Categories : National Presto Industries Salads
Saladshooter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 medium red onion -- cleaned
1/4 cup lime juice
1/2 teaspoon salt
1 teaspoon crushed red pepper
1 small 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 : 12 Preparation Time :0:00
Categories : Appetizers/ Snacks Breads
Fleischmann's Yeast Microwave

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups all-purpose flour
1 package active dry yeast
1 1/2 tablespoons snipped chives (fresh or dry)
1 1/2 teaspoons sugar
3/4 teaspoon salt
1/8 teaspoon baking soda
1 cup water
1/4 cup dairy sour cream
OR
1/4 cup 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 : 12 Preparation Time :0:00
Categories : Breads Breakfast/ Brunch
Fleischmann's Yeast Microwave

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup warm water (105� to 115�F)
1 package Fleischmann's� Active Dry or Rapid Rise
Yeast
1/2 cup chopped dates or pitted dates
1 cup warm milk (105� to 115�F)
2 teaspoons sugar
1 teaspoon ground cinnamon
1 teaspoon salt
1/8 teaspoon baking soda
3 cups 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 : 20 Preparation Time :0:00
Categories : Candy Marshmallow Fluff�
Microwave

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/2 cups sugar
4 tablespoons butter or margarine
1 5.33-ounce can evaporated milk (3/4 cup)
1 7 1/2-ounce jar Marshmallow Fluff�
3/4 teaspoon salt
3/4 teaspoon vanilla
1 12-ounce package semisweet-chocolate pieces
1/2 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 : 5 Preparation Time :0:00
Categories : Microwave Monitor Sugar
Side Dishes Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups carrots -- peeled and thinly sliced diagonally
1 cup zucchini -- sliced
1 1/2 cups apple -- peeled and thinly sliced
1/4 cup Big Chief brown sugar
2 teaspoons margarine
1 teaspoon cornstarch
1/2 teaspoon 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 : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Microwave Potatoes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 7 1/2-ounce can Alaska salmon
4 7-ounce baking potatoes
1 cup shredded Monterey jack cheese
1/4 cup milk
1 egg -- beaten
2 tablespoons margarine
2 tablespoons minced onions
2 tablespoons diced green chiles
1/8 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 Main Dishes
Microwave National Pasta Association
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces Medium Shells, Mostaccioli or other medium
pasta shape -- uncooked
1 13 3/4-ounce can low-sodium chicken broth
3 tablespoons cornstarch
2 tablespoons vegetable oil
1 large onion -- cut in thin wedges
3 large cloves garlic -- minced
2 medium carrots -- cut in matchstick-size pieces
1 medium red bell pepper -- ribs and seeds removed, cut in thin
strips
1/2 cup snow peas -- cut in half diagonally
2 tablespoons lemon juice
1 tablespoon grated fresh ginger
1/8 teaspoon crushed red pepper (optional)
12 ounces 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 Microwave
Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 pounds boneless double-loin pork roast (rolled
and tied)
3 tablespoons snipped fresh parsley
1/2 teaspoon snipped fresh oregano
1/4 teaspoon snipped fresh tarragon
1/4 teaspoon snipped fresh thyme
1/4 teaspoon snipped fresh dill
1/4 teaspoon 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 : 16 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Breads Breakfast/ Brunch
Fleischmann's Yeast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup plus 2 tablespoons water (70� to 80�F)
3 tablespoons millet or cracked wheat bulgur (see tips)
3 tablespoons honey
1 tablespoon vegetable oil
1 1/2 teaspoons finely shredded orange peel
1 1/4 teaspoons salt
2 cups bread flour
1 cup whole wheat flour
2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Breads Breakfast/ Brunch
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup water (70� to 80�F)
2 tablespoons millet or cracked wheat bulgur (see tips)
2 tablespoons honey
1 tablespoon vegetable oil
1 teaspoon finely shredded orange peel
3/4 teaspoon salt
1 1/4 cups bread flour
3/4 cup whole wheat flour
1 1/2 teaspoons 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 : 4 Preparation Time :0:00
Categories : Beverages Chocolate Manufacturers Assn.
Food Processor

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups 2% low-fat milk
4 tablespoons unsweetened cocoa powder
2 tablespoons sugar
1/8 teaspoon ground cinnamon
1 cup 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 : 6 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Fleischmann's Yeast Sandwiches

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
3/4 cup warm water (70� to 80�F)
1 tablespoon olive oil
3/4 teaspoon salt
2 1/4 cups bread flour
2 tablespoons nonfat dry milk
1 teaspoon Fleischmann's� Bread Machine Yeast

OLIVE SALAD
1 12 ounce jar giardiniera (12 to 15 1/2-ounce) -- drained and chopped,
if necessary
1 1/2 cups halved pitted olives -- (combination of stuffed green,
Kalamata� and/or ripe)
1/4 cup olive oil
2 tablespoons drained capers
1 teaspoon dried oregano leaves
1 clove garlic -- finely chopped

TOPPING
1 egg white -- lightly beaten
Sesame seeds

FILLING
3/4 pound assorted sliced deli meats (salami, ham or
mortadella)
1/2 pound 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2/3 cup water (70� to 80�F)
1/2 cup plain yogurt
2 tablespoons vegetable oil
1 large egg
1/3 cup oats (old-fashioned or quick)
1/4 cup wheat germ
1/4 cup unprocessed bran
2 1/2 tablespoons packed brown sugar
1 1/4 teaspoons salt
3 cups bread flour
2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup water (70� to 80�F)
1/3 cup plain yogurt
1 1/2 tablespoons vegetable oil
1 large egg
1/4 cup oats (old-fashioned or quick)
3 tablespoons wheat germ
3 tablespoons unprocessed bran
1 1/2 tablespoons packed brown sugar
1 teaspoon salt
2 cups bread flour
1 teaspoon 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 : 20 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup water (70� to 80�F)
2/3 cup plain yogurt
3 tablespoons vegetable oil
2 large eggs
1/2 cup oats (old-fashioned or quick)
1/3 cup wheat germ
1/3 cup unprocessed bran
3 tablespoons packed brown sugar
1 3/4 teaspoons salt
4 cups bread flour
2 teaspoons 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 : 8 Preparation Time :0:00
Categories : Appetizers/ Snacks National Presto Industries
Salads Saladshooter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 pound medium-size mushrooms -- stems removed
2 tablespoons lemon juice (2-3 tablespoons)
1 medium red or green pepper -- seeded and cleaned
1 small red onion
3 ounces Provolone cheese
3 tablespoons 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 : 6 Preparation Time :0:00
Categories : Main Dishes Microwave
Pasta 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 1-
1/2 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 : 16 Preparation Time :0:00
Categories : Dundee Hazelnuts Food Processor
Spreads The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups Oregon hazelnuts (9 ounces) -- roasted
1/2 teaspoon salt
3/4 teaspoon 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 : 12 Preparation Time :0:00
Categories : Breads Deep Fryer
Desserts National Presto Industries

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup Oat Blend flour
OR
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons shortening
5 tablespoons warm water

ORANGE HONEY BUTTER


1/2 cup butter (1 stick)
4 tablespoons honey
1 teaspoon grated orange peel

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 Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon olive oil
2 pounds boneless lamb shoulder -- cut into 1-inch cubes
1 large onion -- chopped
2 large garlic cloves -- minced
1 cup dried apricots -- halved
1/3 cup raisins
1/2 cup blanched whole almonds
1 tablespoon minced fresh ginger
1/2 teaspoon ground cinnamon
Salt and ground black pepper
3/4 cup red wine
1/4 cup fresh orange juice
1/3 cup 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Breakfast/ Brunch Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/4 cups water (70�F to 80�F)
2 tablespoons butter or margarine
3 cups bread flour
1/2 cup rolled oats
2 tablespoons packed brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/4 teaspoons 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Breakfast/ Brunch Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/4 cups water (70� to 80�F)
3 tablespoons honey
2 tablespoons butter or margarine
1 teaspoon salt
3 cups bread flour
1/2 cup oats (old-fashioned or quick)
1/2 cup raisins (optional)
3/4 teaspoon ground cinnamon
1 1/4 teaspoons 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Breakfast/ Brunch Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup plus 1 tablespoon water (70� to 80�F)
2 tablespoons honey
1 tablespoon butter or margarine
3/4 teaspoon salt
2 cups bread flour
1/3 cup oats (old-fashioned or quick)
1/3 cup raisins (optional)
1/2 teaspoon ground cinnamon
1 teaspoon 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 : 20 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Breakfast/ Brunch Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups plus 2 tablespoons water (70� to 80�F)
1/4 cup honey
2 tablespoons butter or margarine
1 1/2 teaspoons salt
4 cups bread flour
2/3 cup oats (old-fashioned or quick)
2/3 cup raisins (optional)
1 teaspoon ground cinnamon
1 1/4 teaspoons 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 : 8 Preparation Time :0:20
Categories : Blender Nat. Pork Producers Council
Side Dishes Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 tablespoons vegetable oil
1 16-ounce package frozen okra
2 cups cherry tomato halves
1 cup sliced celery
2 tablespoons chopped green onion
1/4 cup distilled vinegar
2 tablespoons dry white wine
2 teaspoons light soy sauce
1 teaspoon sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon red pepper flakes
1/4 teaspoon minced garlic
2/3 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 : 30 Preparation Time :0:00
Categories : Appetizers/ Snacks Deep Fryer
National Presto Industries Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups finely chopped roasted shelled
Virginia-type peanuts
1/4 cup cornstarch
1/2 teaspoon sugar
1/4 teaspoon powdered ginger
2 tablespoons lemon juice
2 egg whites -- lightly beaten
2 whole 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup water (70� to 80�F)
1/3 cup mashed boiled potato -- at room temperature
2 tablespoons butter or margarine -- cut up
1 teaspoon salt
2 1/4 cups bread flour
1/2 cup whole wheat flour
2 tablespoons sugar
2 teaspoons 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup plus 2 tablespoons buttermilk
1 tablespoon butter or margarine -- cut up
3 cups bread flour
4 teaspoons sugar
1 1/4 teaspoons salt
1/8 teaspoon baking soda
1 1/2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup plus 2 tablespoons buttermilk
2 teaspoons butter or margarine -- cut up
2 cups bread flour
1 tablespoon sugar
3/4 teaspoon salt
1/8 teaspoon baking soda
1 teaspoon 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 : 20 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 2/3 cups buttermilk
2 tablespoons butter or margarine -- cut up
4 cups bread flour
2 tablespoons sugar
1 1/2 teaspoons salt
1/4 teaspoon baking soda
2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Breads Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup water
1 large egg
4 tablespoons olive or vegetable oil
1/2 teaspoon salt
2 cups bread flour
4 teaspoons sugar
1 1/2 teaspoons Fleischmann's� Bread Machine Yeast
3/4 cup chopped onion
1/2 teaspoon 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 : 8 Preparation Time :0:00
Categories : Cakes Desserts
National Presto Industries Pressure Cooker

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 11-ounce can mandarin oranges -- well drained, juice reserved
1 8-ounce package cream cheese
1 3-ounce package cream cheese
1/2 cup sugar
2 eggs
1/2 cup toasted whole wheat bread crumbs
2 cups water
1/4 cup sugar
2 teaspoons cornstarch
1/2 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 : 16 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Breakfast/ Brunch Fleischmann's Yeast
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2/3 cup milk
2 large eggs
3 tablespoons butter or margarine -- cut up
3/4 teaspoon salt
3 cups bread flour
3/4 cup coarsely chopped pecans -- toasted
1/3 cup sugar
1 tablespoon freshly grated orange peel
2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Breakfast/ Brunch Fleischmann's Yeast
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup milk
1 large egg
2 tablespoons butter or margarine -- cut up
1/2 teaspoon salt
2 cups bread flour
1/2 cup coarsely chopped pecans -- toasted
1/4 cup sugar
2 teaspoons freshly grated orange peel
1 1/2 teaspoons 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 : 10 Preparation Time :0:00
Categories : Candy Dundee Hazelnuts
Microwave The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup chopped raw Oregon hazelnuts
1 cup sugar
1/2 cup light corn syrup
1/2 teaspoon salt
1 tablespoon margarine
1 teaspoon vanilla
1 teaspoon 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 : 8 Preparation Time :0:00
Categories : Dundee Hazelnuts Main Dishes
Microwave The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups cooked rice
OR
3 cups bulgur -- rinsed and drained
1/2 cup apple chunks
1/2 cup dark raisins
1/2 cup roasted Oregon hazelnuts
1/2 cup mushrooms -- quartered
1/2 cup onion -- coarsely chopped
3 cups bok choy -- leaves and tender stems
1 cup chicken broth

ROUX
1 tablespoon flour
1 tablespoon butter
1/4 cup fresh parsley -- finely chopped
Dash 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 : 12 Preparation Time :0:00
Categories : Candy Dundee Hazelnuts
Microwave The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup sugar
1/2 cup white corn syrup
1 cup Oregon hazelnuts
1 teaspoon butter
1 teaspoon 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 : 17 Preparation Time :0:00
Categories : Dundee Hazelnuts Ice Cream Maker
Ice Cream/ Frozen Yogurt The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
PRALINE
2 tablespoons butter
4 tablespoons sugar
1/2 cup crushed Oregon hazelnuts
Pinch salt
1/2 gallon heavy cream
2 cups sugar
2 tablespoons 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 : 4 Preparation Time :0:05
Categories : Main Dishes Microwave
Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound pork tenderloin -- cut into 4-ounce pieces
1/2 teaspoon thyme -- crushed
1/4 teaspoon paprika
Dash garlic salt
1 teaspoon vegetable oil
1/4 teaspoon sesame oil
1 cup sliced leeks or small onions
1 cup julienne-cut carrots
1 tablespoon soy sauce
1 cup pea pods (fresh or frozen)
2 teaspoons 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 : 3 Preparation Time :0:00
Categories : National Presto Industries Salads
Saladshooter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups red radishes
OR
1 Oriental radish
1 small onion
1 stalk celery

DRESSING
1 tablespoon white vinegar
1 tablespoon soy sauce
1 1/2 teaspoons sugar
2 Dashes sesame oil or hot sesame oil
2 teaspoons 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 : 16 Preparation Time :0:00
Categories : Fleischmann's Yeast Mixer
Sweet Breads and Coffee Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups all-purpose flour (6 to 6 1/2 cups)
3/4 cup sugar
2 packages Fleischmann's� Active Dry or Rapid Rise
Yeast
2 tablespoons orange peel
2 teaspoons lemon peel
1 teaspoon ground cardamom
1/2 teaspoon salt
3/4 cup milk
1/2 cup water
1/2 cup butter or margarine
2 eggs -- at room temperature
1 cup chopped dates or pitted dates -- snipped
1/2 cup 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Fleischmann's Yeast
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup plus 2 tablespoons milk
1 large egg
2 tablespoons butter or margarine -- cut-up
1 teaspoon salt
3 cups bread flour
1/3 cup coarsely chopped dried or candied
pineapple
1/3 cup chopped candied citron -- drained of syrup
1 1/2 teaspoons anise seed -- crushed
2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Fleischmann's Yeast
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2/3 cup milk
1 large egg
1 tablespoon butter or margarine -- cut-up
3/4 teaspoon salt
2 cups bread flour
1/4 cup coarsely chopped dried or candied
pineapple
1/4 cup chopped candied citron -- drained of syrup
1 teaspoon anise seed -- crushed
1 1/2 teaspoons 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 : 4 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Spaghetti or Linguine -- uncooked
2 28-ounce cans peeled plum tomatoes
3 teaspoons olive oil
OR
3 teaspoons vegetable oil
5 teaspoons finely minced garlic
2 6-ounce cans tomato paste
2 1/2 teaspoons dried oregano -- crumbled
Salt and pepper -- to taste
2/3 cup 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 : 16 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Breakfast/ Brunch Fleischmann's Yeast
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup water (70� to 80�F)
1 6-ounce jar peach baby food
2 tablespoons butter or margarine -- cut up
2 tablespoons dry milk powder
2 tablespoons sugar
1 teaspoon salt
3 cups bread flour
2 teaspoons Fleischmann's� Bread Machine Yeast
1/4 cup snipped dried peaches -- cut each in 8 pieces
1/4 cup 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 : 12 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Breakfast/ Brunch Fleischmann's Yeast
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup water (70� to 80�F)
1 4-ounce jar peach baby food
1 tablespoon butter or margarine -- cut up
1 tablespoon dry milk powder
1 tablespoon sugar
3/4 teaspoon salt
2 cups bread flour
1 teaspoon Fleischmann's� Bread Machine Yeast
3 tablespoons 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 : 6 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Fleischmann's Yeast Kids
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
1/2 cup milk
1/3 cup water (70� to 80�F)
1/4 cup creamy peanut butter -- at room temperature
1/2 teaspoon salt
2 1/4 cups bread flour
1/4 cup sugar
1 1/2 teaspoons Fleischmann's� Bread Machine Yeast

FILLING
1/2 cup semisweet chocolate pieces (3 ounces)
2 tablespoons creamy peanut butter

ICING
1/2 cup sifted powdered sugar
1 tablespoon creamy peanut butter or cocoa powder
2 teaspoons milk (2 to 4 teaspoons)
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 : 16 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Breakfast/ Brunch Fleischmann's Yeast
Kids Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup plus 2 tablespoons milk
1/2 cup creamy peanut butter (do not use
reduced-fat or natural peanut butter)
1 large egg
1 teaspoon salt
2 1/3 cups bread flour
2/3 cup whole wheat flour
2 tablespoon sugar
2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Breakfast/ Brunch Fleischmann's Yeast
Kids Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2/3 cup milk
1/3 cup creamy peanut butter (do not use
reduced-fat or natural peanut butter)
1 large egg
3/4 teaspoon salt
1 1/2 cups bread flour
1/2 cup whole wheat flour
1 tablespoon sugar
1 1/2 teaspoons 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 : 24 Preparation Time :0:00
Categories : Appetizers/ Snacks Deep Fryer
National Presto Industries

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup all-purpose flour
1/8 teaspoon baking soda
1 teaspoon sugar
1 teaspoon ground coriander
3/4 cup cold water
1 egg -- beaten
1 clove garlic -- crushed
1 cup 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 : 6 Preparation Time :0:00
Categories : National Presto Industries Salads
Saladshooter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 head cabbage
1 green or red pepper
3 carrots
2 stalks celery

DRESSING
1/2 cup olive oil
3 tablespoons vinegar
2 tablespoons sugar
2 teaspoons celery seed
2 teaspoons mustard seed
1 tablespoon Dijon mustard
1 1/2 teaspoons salt
1 teaspoon 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 : 8 Preparation Time :0:00
Categories : Desserts National Presto Industries
Pressure Cooker

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 16-ounce can solid-pack pumpkin
1 14-ounce can sweetened condensed milk
3 eggs -- beaten
1 teaspoon ground cinnamon
1 teaspoon finely chopped candied ginger (optional)
1/4 teaspoon ground cloves
1 cup 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 : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Microwave

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup water
1/2 cup dry white wine
1 small onion -- sliced
2 sprigs parsley
5 peppercorns
1/4 teaspoon salt
4 4-ounce Alaska salmon steaks or fillets (4 to 6
ounce each)

CUCUMBER SAUCE
1/2 cup light sour cream
OR
1/2 cup plain yogurt
1/3 cup cucumber -- seeded and finely chopped
1 tablespoon minced onion
1/4 teaspoon salt
1/4 teaspoon basil -- crushed

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless pork shoulder -- cut in 1/2" cubes
1 tablespoon cornstarch
2 tablespoons reduced-sodium soy sauce
2 teaspoons reduced-sodium beef bouillon granules
1/8 teaspoon ground pepper
2 cups celery -- sliced 1/4" thick
1 8-ounce can sliced water chestnuts -- drained
1 2-ounce jar sliced pimiento
1/4 cup 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 : 4 Preparation Time :0:20
Categories : Beef Blender
Food Processor Main Dishes
Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pork rib chops -- cut 1-1/4 " thick
1/2 cup firmly packed fresh basil leaves
1/4 cup snipped fresh parsley
1/4 cup grated Parmesan cheese
2 tablespoons pine nuts
1 clove garlic -- peeled and minced
3 tablespoons olive oil
3 slices white bread (3 to 4 slices) -- lightly toasted and torn
into 1/4-inch pieces
2 tablespoons 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 : 4 Preparation Time :0:20
Categories : Blender Main Dishes
Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound pork tenderloin -- cut into 1-inch thick slices
Coarsely ground black pepper
1 teaspoon butter
1 small onion -- minced
16 ounces pears in heavy syrup
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
4 tablespoons lemon juice
1/2 teaspoon salt
1/2 cup pear brandy
OR
1/2 cup 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 : 2 Preparation Time :0:15
Categories : Main Dishes Microwave
Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 pound boneless pork shoulder -- 1/4 � 1/2 � 2" strips
1 small onion -- peeled and cut lengthwise into thin slices
2 tablespoons reduced-sodium soy sauce
1 teaspoon sherry or water
1 teaspoon cornstarch
1/8 teaspoon ground ginger
1 Dash black pepper
6 ounces fresh pea pods -- rinsed and stringed
1 medium carrot -- shredded
6 medium mushrooms -- thinly sliced
1 tablespoon 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 : 4 Preparation Time :0:30
Categories : Blender Main Dishes
Nat. Pork Producers Council
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pork loin butterfly chops -- cut 1/2 inch thick
1 10-ounce package frozen asparagus spears
1/4 pound crab legs -- cooked and shelled
Black pepper -- to taste
1/3 cup all-purpose flour
1 teaspoon butter
1/2 cup dry white wine
3 tablespoons lemon juice -- divided
2 egg yolks
1 teaspoon tarragon vinegar
1/2 teaspoon dried tarragon leaves -- crushed
3/4 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 : 6 Preparation Time :0:00
Categories : Kuhn Rikon Main Dishes
Pork Pressure Cooker
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 pounds pork shoulder roast -- room temperature
2 tart apples -- peeled and quartered
1/2 cup dry white wine
5 cloves garlic -- peeled
3 sprigs fresh rosemary
3 tablespoons Dijon mustard
1 tablespoon 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 : 4 Preparation Time :0:10
Categories : Main Dishes Microwave
Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless pork shoulder -- cut in 1/4 � 1/2 � 2" strips
1 medium onion -- thinly sliced
2 tablespoons Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
2 teaspoons cornstarch
1/2 teaspoon curry
OR
1/2 teaspoon chili powder
1/2 teaspoon kitchen browning sauce
1/2 pound broccoli -- thinly sliced stems and cut into small
flowerettes
2 cups hot linguine or medium noodles -- cooked and drained
1 large 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup plus 2 tablespoons water
2 tablespoons olive oil
2 tablespoons dry milk powder
1/2 cup instant potato flakes or buds
1 tablespoon sugar
1 teaspoon rosemary -- crushed
1 teaspoon salt
3 cups bread flour
1 1/2 teaspoons 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup plus 2 tablespoons water (70� to 80�F)
2 tablespoons olive oil
2 tablespoons nonfat dry milk
1/2 cup instant potato flakes or buds
1 tablespoon sugar
1 teaspoon rosemary -- crushed
1 teaspoon salt
3 cups bread flour
1 1/2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup plus 1 tablespoon water (70� to 80�F)
1 tablespoon olive oil
1 tablespoon nonfat dry milk
1/3 cup instant potato flakes or buds
2 teaspoons sugar
3/4 teaspoon rosemary -- crushed
3/4 teaspoon salt
2 1/4 cups bread flour
1 teaspoon 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 : 20 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 2/3 cups water (70� to 80�F)
3 tablespoons olive oil
3 tablespoons nonfat dry milk
2/3 cup instant potato flakes or buds
4 teaspoons sugar
1 1/2 teaspoons rosemary -- crushed
1 1/2 teaspoons salt
4 1/2 cups bread flour
1 1/2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
1 cup plus 2 tablespoons water (70� to 80�F)
2 tablespoons olive oil
1 teaspoon salt
3 cups bread flour
1/2 cup instant potato flakes or buds
2 tablespoons nonfat dry milk
1 tablespoon sugar
1 teaspoon rosemary -- crushed
1 1/2 teaspoons Fleischmann's� Bread Machine Yeast

TOPPING
1 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 : 4 Preparation Time :0:00
Categories : Kuhn Rikon Main Dishes
Poultry Pressure Cooker

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon olive oil (1 to 2 tablespoons)
1 3-pound chicken (3 to 3 1/2 pounds)
2 ribs celery -- coarsely chopped
2 carrots -- coarsely chopped
1 medium onion -- peeled and thickly sliced
1/2 cup dry red wine
1 lemon
5 cloves garlic -- peeled
Several sprigs fresh rosemary
Salt and pepper to taste

To finish the dish:


1 small bag (1 lb) peeled carrots
8 small red potatoes -- halved
6 small shallots -- peeled and trimmed

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 4-ounce boneless pork loin chops -- about 1-inch thick
1 12-ounce jar jalape�o peppers -- undrained
4 teaspoons oregano
2 cloves garlic -- crushed
2 teaspoons ground cumin
4 tablespoons cider vinegar
1/2 teaspoon 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup water (70� to 80�F)
2 tablespoons dark molasses
1 tablespoon vegetable oil
4 teaspoons distilled white vinegar
2 tablespoons packed brown sugar
2 1/4 teaspoons unsweetened cocoa
2 1/4 teaspoons instant coffee granules
1 1/2 teaspoons minced onions
1 1/2 teaspoons whole caraway seed
1 teaspoon salt
2 cups bread flour
1 1/2 cups medium rye flour
2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup water (70� to 80�F)
1 tablespoon dark molasses
1 tablespoon vegetable oil
1 tablespoon distilled white vinegar
4 teaspoons packed brown sugar
1 1/2 teaspoons unsweetened cocoa
1 1/2 teaspoons instant coffee granules
1 teaspoon minced onions
1 teaspoon whole caraway seed
3/4 teaspoon salt
1 1/2 cups bread flour
1 cup medium rye flour
1 1/2 teaspoons 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 : 32 Preparation Time :0:00
Categories : Appetizers/ Snacks Deep Fryer
National Presto Industries

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 pound fresh sausage (chorizo, Italian, etc.)
1 cup refried beans
1/4 cup finely chopped onion
1/4 cup diced canned green chilies -- drained
1/4 pound jalape�o Jack cheese (1 cup) -- shredded
8 7-inch flour tortillas
1 tablespoon flour
2 tablespoons 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 : 8 Preparation Time :0:00
Categories : Bread Machine Recipes Fleischmann's Yeast
Pizza

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
CRUST
2/3 cup water (70� to 80�F)
2 tablespoons olive oil
1/2 teaspoon salt
1 1/2 cups bread flour
3 tablespoons grated Parmesan cheese
1 1/2 teaspoons Fleischmann's� Bread Machine Yeast

TOPPING
1 1/2 cups shredded Gruy�re or Swiss cheese (6
ounces)
1/4 pound sliced fully-cooked ham -- cut in 2 � 1/4-inch strips
3 eggs
3/4 cup sour cream
2 tablespoons chopped green onions
1/4 teaspoon salt
1/4 teaspoon 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 : 4 Preparation Time :0:10
Categories : Barbecue Main Dishes
Microwave Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless country-style pork ribs
Kitchen browning sauce OR Microwave
browning powder
1/2 cup 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 : 1 Preparation Time :0:00
Categories : Breakfast/ Brunch California Egg Commission
Eggs Microwave

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 large California Fresh Egg
1 teaspoon 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 : 16 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Breakfast/ Brunch Fleischmann's Yeast
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup plus 2 tablespoons water (70� to 80�F)
2 tablespoons nonfat dry milk
2 tablespoons sugar
1 1/2 tablespoons butter or margarine
1 1/2 teaspoons ground cinnamon (optional)
1 teaspoon salt
3 cups bread flour
1 1/2 teaspoons Fleischmann's� Bread Machine Yeast
3/4 cup 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 : 12 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Breakfast/ Brunch Fleischmann's Yeast
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup water (70� to 80�F)
4 teaspoons nonfat dry milk
4 teaspoons sugar
1 tablespoon butter or margarine
1 teaspoon ground cinnamon (optional)
3/4 teaspoon salt
2 cups bread flour
1 1/2 teaspoons Fleischmann's� Bread Machine Yeast
1/2 cup 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 : 20 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Breakfast/ Brunch Fleischmann's Yeast
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/3 cups water (70� to 80�F)
3 tablespoons nonfat dry milk
3 tablespoons sugar
2 tablespoons butter or margarine
2 teaspoons ground cinnamon (optional)
1 1/2 teaspoons salt
4 cups bread flour
1 1/2 teaspoons Fleischmann's� Bread Machine Yeast
1 cup 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 : 14 Preparation Time :0:00
Categories : Desserts National Presto Industries
Sauces

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 10-ounce package frozen raspberries (thawed)
1/2 cup red currant jelly
1 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breakfast/ Brunch
Cakes Fleischmann's Yeast
Sweet Breads and Coffee Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST
2 cups bread flour
2 tablespoons sugar
1 package Fleischmann's� Bread Machine Yeast
1/2 teaspoon salt
1/3 cup milk
1/3 cup water (70� to 80�F)
2 tablespoons butter or margarine -- cut up
1 egg

STREUSEL
1/2 cup bread flour
1/2 cup packed light brown sugar
1/4 cup flaked coconut or lightly toasted chopped
nuts
3 tablespoons butter or margarine -- melted
1/2 teaspoon ground cinnamon

TOPPING
1/2 cup raspberry preserves

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 : 4 Preparation Time :0:00
Categories : Food Processor Poultry
Salads The Rice Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups cooked rice -- cooled to room temperature
2 cups diced cantaloupe
1 1/2 cups cooked turkey breast cubes
1/4 cup tightly packed mint leaves
1/4 cup tightly packed parsley
1 clove garlic -- halved
1 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup water
2 egg whites
1 1/2 tablespoons butter or margarine
1 1/2 teaspoons almond extract
3 tablespoons sugar
3 tablespoons nonfat dry milk
3/4 teaspoon salt
1/3 cup almond paste -- crumbled
3 cups bread flour
2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup water
1 egg white
1 tablespoon butter or margarine
1 teaspoon almond extract
2 tablespoons sugar
2 tablespoons nonfat dry milk
1/2 teaspoon salt
1/4 cup almond paste -- crumbled
2 cups bread flour
1 1/2 teaspoons 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 : 8 Preparation Time :0:00
Categories : Condiments Food Processor
Ocean Produce International

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 large ripe tomatoes
1/4 teaspoon salt and black pepper
1 large shallot -- finely chopped (2 tablespoons)
1 tablespoon minced fresh Sea Parsley�
1 tablespoon minced fresh basil
1 small clove garlic -- minced Parsley�
OR
chives (or a 2 tsp olive oil combination)
OR
1/2 teaspoon dried herbs -- crumbled
2 teaspoons 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 : 50 Preparation Time :0:00
Categories : Appetizers/ Snacks Deep Fryer
National Presto Industries

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup flour
1 cup milk
2 eggs -- lightly beaten
1 tablespoon lemon pepper
2 teaspoons sugar
1/4 teaspoon 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 : 12 Preparation Time :0:00
Categories : Condiments Food Processor
Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 juice from lemon -- processed
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne
1 large garlic clove
2 tablespoons rosemary leaves
1 cup 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 : 4 Preparation Time :0:00
Categories : Desserts Fruit
National Presto Industries Pressure Cooker

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 large pears -- peeled
1 26-ounce bottle Beaujolais wine
OR
1 26-ounce bottle grape juice
1 12-ounce jar currant jelly
1 lemon
2 sprigs rosemary
1/2 vanilla bean
4 whole cloves
4 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 : 2 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Main Dishes Microwave

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 6-ounce Alaska sablefish steaks
Salt and pepper
1/3 cup chopped onion
3 tablespoons diced green chilies
2 tablespoons oil
1 tomato -- chopped
1/4 cup chopped parsley
1 tablespoon lime juice
1/4 teaspoon oregano -- crushed
Dash sugar
4 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 : 8 Preparation Time :0:00
Categories : Fish/ Seafood National Presto Industries
Pressure Cooker Soups/ Stews/ Chowders

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound firm fish (halibut, haddock, cod, pollack,
etc.) -- fresh or thawed
1/4 cup dry white wine
1 medium onion (about 1 cup) -- finely chopped
2 cloves garlic -- minced
1/4 cup chopped parsley
1 bay leaf
8 small new red potatoes
3 carrots -- cut into 1/2-inch chunks
1 14 1/2-ounce can chicken broth
1 pinch saffron threads
OR
1/4 teaspoon turmeric
1 small red pepper -- cut into chunks
1 cup 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 : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Main Dishes Microwave

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 ounce dry pasta
1/2 pint sour half-and-half
1/2 3/4-ounce package dry ranch style dressing mix
1 7 1/2-ounce can Alaska salmon -- drained and flaked
1 4-ounce can sliced mushrooms -- drained
3 tablespoons chopped green onions
1/4 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 : 4 Preparation Time :0:00
Categories : Fish/ Seafood Main Dishes
National Presto Industries Pressure Cooker

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 small salmon steaks, 1-inch thick (thawed) *
4 tablespoons Dijon mustard
3 sprigs fresh thyme (3 or 4 sprigs)
OR
1/2 teaspoon dry thyme
1 tablespoon olive oil or vegetable oil
1 onion -- chopped
1 garlic clove -- minced
1 cup dry white wine
OR
1 cup chicken broth
1 bay leaf
2 tablespoons Dijon mustard
1 tablespoon 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 4-
or 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 : 6 Preparation Time :0:00
Categories : Main Dishes National Presto Industries
Poultry Pressure Cooker

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 pounds chicken -- cut into serving pieces
1 cup water
1 green pepper -- cut into thin strips
1 onion -- cut into thin strips
1/2 teaspoon grated orange rind
1/2 cup orange juice
2 tablespoons sherry
2 tablespoons soy sauce
1/8 teaspoon ginger
1 tablespoon brown sugar
2 teaspoons margarine
1 tablespoon cornstarch
1/4 cup 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup water (70� to 80�F)
3/4 cup light or dark beer
2 tablespoons vegetable oil
2 tablespoons light molasses
1 teaspoon salt
1 teaspoon grated orange peel
1/2 teaspoon fennel seed
1/2 teaspoon anise seed
2 1/4 cups bread flour
3/4 cup medium rye flour
1 tablespoon gluten (optional) -- * see note
2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup water (70� to 80�F)
1/2 cup light or dark beer
1 tablespoon vegetable oil
1 tablespoon light molasses
3/4 teaspoon salt
1/2 teaspoon grated orange peel
1/4 teaspoon fennel seed
1/4 teaspoon anise seed
1 1/2 cups bread flour
1/2 cup medium rye flour
1 tablespoon gluten (optional) -- * see note
1 1/2 teaspoons 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup water (70� to 80�F)
2 tablespoons vegetable oil
2 tablespoons light molasses
3 tablespoons nonfat dry milk
1 teaspoon salt
1 teaspoon grated orange peel
1/2 teaspoon fennel seed
1/2 teaspoon anise seed
1/4 cup pitted dates -- quartered
2 1/4 cups bread flour
3/4 cup medium rye flour
1 tablespoon gluten (optional)
2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup water (70� to 80�F)
1 tablespoon vegetable oil
1 tablespoon light molasses
2 tablespoons nonfat dry milk
3/4 teaspoon salt
1/2 teaspoon grated orange peel
1/4 teaspoon fennel seed
1/4 teaspoon anise seed
3 tablespoons pitted dates -- quartered
1 1/2 cups bread flour
1/2 cup medium rye flour
1 tablespoon gluten (optional)
1 1/2 teaspoons 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 : 30 Preparation Time :0:00
Categories : Appetizers/ Snacks Deep Fryer
Fish/ Seafood National Presto Industries

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 (1 cup) cooked, frozen or canned crab or
shrimp
1 tablespoon lemon juice
1 8-ounce package cream cheese
1/4 teaspoon celery salt
OR
1/4 teaspoon garlic salt
1/8 teaspoon white pepper
1/4 cup finely chopped water chestnuts
1/4 cup finely chopped green onions
60 won ton wrappers (1-pound)
1 egg white -- lightly beaten
OR
1 tablespoon flour -- mixed with water
2 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 : 10 Preparation Time :0:00
Categories : Appetizers/ Snacks Deep Fryer
Desserts National Presto Industries

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 package Buttermilk Biscuits (10-biscuit)

MAPLE GLAZE
1 cup sifted confectioners' sugar
3 tablespoons maple syrup (3 to 4 tablespoons)

FRUIT GLAZE
2 tablespoons grape, apricot, or peach jam
1 cup sifted confectioners' sugar
1 teaspoon milk (1 to 2 teaspoons)

CHOCOLATE GLAZE
1/2 cup chocolate chips
1 tablespoon light corn syrup
2 tablespoons 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 :Carol, Anchorage, Alaska


Serving Size : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Appetizers/ Snacks
Fish/ Seafood Food Processor
Spreads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces cream cheese -- softened
1/4 cup parsley
1 tablespoon lemon juice
1 tablespoon milk
1 tablespoon capers -- rinsed and drained
1 cup 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
POTATO MIXTURE
3/4 cup water
1/2 cup chopped peeled potato
1/3 cup dairy sour cream
OR
1/3 cup low-fat yogurt
Milk

DOUGH
1 tablespoon butter or margarine
1 teaspoon salt
3 1/2 cups bread flour
4 teaspoons snipped chives
1 tablespoon sugar
1 1/2 teaspoons Fleischmann's� Bread Machine Yeast

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
POTATO MIXTURE
1/2 cup water
1/3 cup chopped peeled potato
1/4 cup dairy sour cream
OR
1/4 cup low-fat yogurt
Milk

DOUGH
1 tablespoon butter or margarine
3/4 teaspoon salt
2 1/4 cups bread flour
1 tablespoon snipped chives
2 teaspoons sugar
1 1/4 teaspoons Fleischmann's� Bread Machine Yeast

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 : 4 Preparation Time :0:00
Categories : National Presto Industries Salads
Saladshooter

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 medium sweet potato
1 green pepper
1 cucumber
2 tablespoons lemon juice
1/2 cup lemon yogurt
3 tablespoons almonds
OR
3 tablespoons 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 : 8 Preparation Time :0:00
Categories : Main Dishes National Presto Industries
Pork Pressure Cooker

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups chopped fresh spinach
OR
1 10-ounce package frozen spinach
1 1/2 cups chopped fresh collard greens
OR
1 10-ounce package frozen collard greens
1 1/4 cups chopped onion
1/2 cup chopped celery
Crushed dry red pepper -- to taste
1/4 teaspoon salt
1/3 cup instant mashed potato flakes
2 ham steaks (1 to 1 1/2 pounds each) -- cut about 1-inch
thick
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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Fleischmann's Yeast
Holiday Pizza

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
CRUST
2/3 cup water
1 tablespoon vegetable oil
1/2 teaspoon salt
2 1/4 cups bread flour
1 1/2 teaspoons Fleischmann's� Bread Machine Yeast
TOPPING
2 medium onions -- thinly sliced
1 tablespoon vegetable oil
1 teaspoon thyme (leaves)
2 medium red potatoes -- sliced 1/8-inch thick
1 teaspoon ground black pepper
1 1/2 cups shredded Swiss cheese (6 to 8 ounces)
4 ounces corned beef -- 1/8-inch thick strips
2 tablespoons 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 : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Main Dishes Microwave
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Alaska king crab split legs -- thawed if necessary
Melted butter or margarine

SPICY TOMATO RELISH


1/2 cup tomato -- coarsely chopped
2 tablespoons catsup
2 tablespoons celery -- coarsely chopped
2 tablespoons green bell pepper -- coarsely chopped
1 tablespoon onion -- coarsely chopped
1 teaspoon parsley -- coarsely chopped
1/8 teaspoon dill weed -- crushed
1/8 teaspoon pepper
1/2 cup sour cream

SHALLOT CREAM SAUCE


3 tablespoons minced shallots or onion
1 tablespoon butter or margarine
1 tablespoon flour
1/8 teaspoon dill weed -- crushed
1/8 teaspoon pepper
1/2 cup sour cream

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 : 12 Preparation Time :0:00
Categories : National Presto Industries Pressure Cooker
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 egg
2 tablespoons vegetable oil
1/4 cup brown sugar
1 1/2 teaspoons cinnamon
1 cup shredded zucchini
1 7 1/2-ounce package corn muffin mix (7 1/2 or 8 ounces)
1/4 cup seedless raisins
1/4 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 : 2 Preparation Time :0:00
Categories : Beverages Blender
Food Processor The J.M. Smucker Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup Smucker's Seedless Strawberry Preserves
1 medium ripe banana
1 cup plain non-fat yogurt
1 cup crushed ice
1/2 cup 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 : 4 Preparation Time :0:00
Categories : Desserts Fruit
National Presto Industries Pressure Cooker

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup golden raisins
1/2 cup dry red wine
1/4 cup chopped nuts
2 tablespoons sugar
1/2 teaspoon grated orange rind
1/2 teaspoon ground cinnamon
4 cooking apples
1 tablespoon butter
1 cup 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 : 20 Preparation Time :0:00
Categories : Appetizers/ Snacks Deep Fryer
National Presto Industries Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound medium mushrooms
4 tablespoons butter
4 tablespoons minced green onion
2 garlic cloves -- minced
1/4 cup deviled ham (1/2 4-ounce can)
1/4 cup dry bread crumbs
1 teaspoon dry sherry
1 Dash cayenne pepper
1 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 : 4 Preparation Time :0:00
Categories : National Presto Industries Saladshooter
Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cucumbers
OR
1 long, seedless cucumber
1 small onion -- optional
1 tablespoon vinegar
1 teaspoon salt
1 teaspoon sugar
3/4 cup mayonnaise
1/2 cup sour cream
1 tablespoon chopped fresh dill
1 tablespoon 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 : 6 Preparation Time :0:00
Categories : Main Dishes National Presto Industries
Poultry Pressure Cooker

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 3-pound chicken -- cut up
1 tablespoon vegetable oil or olive oil
1/2 cup sliced celery
1 green or red pepper -- cut into chunks
1 20-ounce can pineapple chunks -- drained and juice reserved
1 cup reserved pineapple juice (add water if
necessary)
1/4 cup brown sugar
1/2 cup vinegar
2 tablespoons soy sauce
1 tablespoon catsup
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground ginger
2 tablespoons cornstarch
2 tablespoons cold water

STEAMED RICE
1 cup long grain white rice
1 1/2 cups water
1 cup 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Fleischmann's Yeast
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup water
1 teaspoon salt
1 1/2 large eggs
1 1/2 tablespoons butter or margarine
3 cups bread flour
2 tablespoons instant dry milk
1 cup sugar
2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Fleischmann's Yeast
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup water
3/4 teaspoon salt
1 large eggs
1 tablespoon butter or margarine
2 cups bread flour
1 1/2 tablespoons instant dry milk
3/4 cup sugar
1 1/2 teaspoons 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 (1-Pound Recipe)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Fleischmann's Yeast
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup plus 2 tablespoons water (70� to 80�F)
1 large egg
2 tablespoons frozen orange juice concentrate -- thawed
1 tablespoon butter or margarine
3/4 teaspoon salt
2 cups bread flour
3 tablespoons sugar
4 teaspoons nonfat dry milk
1 1/2 teaspoons 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 : Bread Machine Recipes Fleischmann's Yeast
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup plus 1 tablespoon water (70� to 80�F)
1 1/2 large eggs
3 tablespoons frozen orange juice concentrate -- thawed
1 1/2 tablespoons butter or margarine
1 teaspoon salt
3 cups bread flour
1/4 cup sugar
2 tablespoons nonfat dry milk
2 teaspoons 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup shredded aged Swiss cheese (3 ounces)
3 tablespoons bread flour
2/3 cup milk
1/3 cup water
1 tablespoon butter or margarine
1 teaspoon salt
1 2/3 cups bread flour
1 cup whole wheat flour
1 tablespoon sugar
1 teaspoon fennel seed
2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup shredded aged Swiss cheese (2 ounces)
2 tablespoons bread flour
1/2 cup milk
1/4 cup water
1 tablespoon butter or margarine
3/4 teaspoon salt
1 1/4 cups bread flour
2/3 cup whole wheat flour
2 teaspoons sugar
3/4 teaspoon fennel seed
1 1/2 teaspoons 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 : 2 Preparation Time :0:10
Categories : Main Dishes Microwave
Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 pound pork tenderloin -- sliced 1/4" thick
1 1/2 tablespoons reduced-sodium soy sauce
1/2 teaspoon steak sauce
1 clove garlic -- minced
1 tablespoon minced fresh onion
1/8 teaspoon crushed red pepper
1 cup cauliflower flowerettes
1/2 medium sweet red or green pepper -- cut in 1" squares
2 tablespoons 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 : 8 Preparation Time :0:00
Categories : Bread Machine Recipes Fleischmann's Yeast
Pizza

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
CRUST
1 cup water (70� to 80�F)
3 tablespoons vegetable oil
1 teaspoon salt
2 1/2 cups bread flour
1/2 cup cornmeal
2 teaspoons Fleischmann's� Bread Machine Yeast

TOPPING
1 pound lean ground beef
2 teaspoons chili powder
1/4 teaspoon salt
1 cup prepared mild or medium chunky salsa
1 2 1/4 ounce can sliced ripe olives -- drained
1 1/2 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 : 10 Preparation Time :0:00
Categories : Barbecue Beef
Main Dishes National Presto Industries
Pressure Cooker

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup catsup
1/2 cup apricot preserves
1/4 cup dark brown sugar
1/4 cup white vinegar
1/2 cup teriyaki sauce
OR
1/2 cup soy sauce
1 teaspoon crushed dry red pepper
1 teaspoon dry mustard
1/4 teaspoon pepper
4 pounds eye of round, bottom round, boneless chuck
roast or pork loin roast (4 to 4 1/2
pounds)
1 1/2 cups water for beef
OR
2 cups water for pork
1 large 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 : 8 Preparation Time :0:00
Categories : Condiments Jenn-Air

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 tablespoons oven-dried tomato -- broken into small pieces
2 tablespoons capers
3 tablespoons roughly chopped green onion
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon grated fresh Parmesan cheese
1/2 teaspoon oven-dried basil
1/4 teaspoon oven-dried rosemary
Salt and freshly cracked black pepper -- to taste
1 teaspoon sugar
1/2 cup 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 : 12 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Breads Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
1/2 cup milk
1 large egg
1/4 cup water
3 tablespoons olive or vegetable oil
1 teaspoon salt
3 cups bread flour
2 teaspoons Fleischmann's� Bread Machine Yeast

FILLING
1 cup shredded sharp Cheddar cheese (4 ounces)
1/2 cup shredded Swiss cheese (2 ounces)
1/4 cup grated Parmesan cheese (1 ounce)

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 : 12 Preparation Time :0:00
Categories : Breads Breakfast/ Brunch
Fleischmann's Yeast Microwave

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups all-purpose flour (2 to 2 1/2 cups)
1/2 cup plus 1 1/2 tablespoons wheat germ
1/4 cup firmly packed dark brown sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 package Fleischmann's� Quick-Rise Instant Yeast
1/2 cup water
2 tablespoons butter or margarine
1 egg -- at room temperature
1/2 cup mashed ripe banana
1/2 cup 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 : 16 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Breads Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup water (70� to 80�F)
1/2 cup shredded Swiss cheese
1/2 cup creamed Cottage cheese
1 1/2 teaspoons salt
2 tablespoons margarine or butter -- softened
3 cups bread flour
3 tablespoons grated Parmesan cheese
2 tablespoons sugar
2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Appetizers/ Snacks Bread Machine Recipes
Breads Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup water (70� to 80�F)
1/4 cup shredded Swiss cheese
1/4 cup creamed Cottage cheese
1 teaspoon salt
1 tablespoon margarine or butter -- softened
2 cups bread flour
2 tablespoons grated Parmesan cheese
1 tablespoon sugar
1 teaspoon 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 : 32 Preparation Time :0:00
Categories : Appetizers/ Snacks BC Turkey Marketing Board
Food Processor Holiday
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups cooked turkey -- finely chopped
1/4 cup walnuts -- chopped
1/4 cup dry onion soup mix
1/2 teaspoon garlic powder
1/2 teaspoon tarragon
1/2 teaspoon freshly ground pepper
1/4 teaspoon thyme
8 ounces low-fat cream cheese
1/4 cup light mayonnaise
1/3 cup fresh parsley -- chopped
Dash 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 : 14 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2/3 cup milk
1/2 cup water (70� to 80�F)
2 large eggs -- divided
1 1/2 teaspoons salt
3 1/2 cups bread flour
4 teaspoons sugar
2 teaspoons Fleischmann's� Bread Machine Yeast
1 cup finely shredded sharp Cheddar cheese
2/3 cup finely chopped fresh spinach leaves
(patted dry and packed lightly)
1/3 cup 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup milk
1/3 cup water (70� to 80�F)
2 large eggs -- divided
1 teaspoon salt
2 1/2 cups bread flour
1 tablespoon sugar
1 1/2 teaspoons Fleischmann's� Bread Machine Yeast
2/3 cup finely shredded sharp Cheddar cheese
1/2 cup finely chopped fresh spinach leaves
(patted dry and packed lightly)
1/4 cup 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 : 8 Preparation Time :0:00
Categories : Bread Machine Recipes Desserts
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
CRUST
1/2 cup water (70� to 80�F)
1/4 cup butter or margarine (1/2 stick) -- cut up
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 1/2 cups bread flour (1 1/2 to 2 cups)
1/4 cup sugar
1 1/2 teaspoons Fleischmann's� Bread Machine Yeast

TOPPINGS
1/2 cup chocolate hazelnut spread
3 cups assorted sliced or whole fresh fruits such
as strawberries, oranges, kiwis, bananas
Granola
Miniature marshmallows
Toasted coconut -- optional

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 : 8 Preparation Time :0:00
Categories : Main Dishes National Presto Industries
Pasta Saladshooter
Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 recipe Tomato Dill Sauce (see below)
1/2 pound lasagna noodles
3 medium zucchini
1 medium onion
3 tablespoons margarine or butter
3 tablespoons olive oil
1 clove garlic -- crushed
1 tablespoon chopped dill weed
Salt and pepper
1 pound mushrooms
1 pound farmer's cheese
2 tablespoons flour
2 eggs -- slightly beaten
Asiago or hard Parmigiano cheese

TOMATO DILL SAUCE


6 pounds ripe plum tomatoes
2 medium onions -- peeled and cut in half
1/2 cup margarine or butter
2 tablespoons chopped dill weed
Salt and pepper

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 : 8 Preparation Time :0:00
Categories : Deep Fryer Main Dishes
National Presto Industries Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
5 teaspoons vegetable oil
2/3 cup cold water
4 cups asparagus tips, broccoli or
cauliflowerets, carrot sticks, peapods,
zucchini slices, or mushrooms

THAI PEANUT SAUCE


2 tablespoons finely chopped onions
3/4 cup roasted shelled Virginia-type peanuts
1/4 cup shredded coconut
3/4 cup water
1/2 teaspoon garlic powder
2 teaspoons brown sugar
1/4 teaspoon cayenne (1/4 to 1/2 teaspoon)
2 tablespoons soy sauce
2 tablespoons 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: Put onions, peanuts, coconut, water, garlic powder,
sugar, and cayenne in a blender container; blend until almost smooth. Pour
into a small sauce pan. Cook and stir until mixture boils and thickens.
May be served warm 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 : 6 Preparation Time :0:00
Categories : Main Dishes National Presto Industries
Pizza Saladshooter
Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces mushrooms
1 green or yellow bell pepper
1/4 small red onion
8 ounces Fontina cheese
OR
8 ounces Provolone cheese
1 tablespoon olive oil or garlic flavored olive oil
1 16-ounce (12 inch) ready-made Italian bread/pizza
shell
1/2 cup prepared chunky vegetable spaghetti sauce
OR
1/2 cup 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 : 16 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup water (70� to 80�F)
1 egg white
2 tablespoons butter or margarine -- cut up
3/4 teaspoon salt
3 cups bread flour
3/4 cup coarsely chopped walnuts -- toasted
2 tablespoons nonfat dry milk
2 tablespoons sugar
1 teaspoon 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 : 12 Preparation Time :0:00
Categories : Bread Machine Recipes Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2/3 cup water (70� to 80�F)
1 egg white