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* Exported from MasterCook *

"Buffalo" Style - Stuffed Eggs

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : California Egg Commission Eggs

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 California Fresh Eggs
1/2 cup blue cheese -- crumbled
1/4 cup mayonnaise
1 tablespoon parsley -- minced
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon celery salt
2 ribs celery -- finely diced

Hard cook eggs. Cool, shell, then cut in half to make 24 shells. Mash
yellows and mix well all other Ingredients except diced celery. Spoon
yellow mixture back into shells. Garnish with diced celery.

Description:
"Hot and spicy!!!!"
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
Yield:
"24 halves"

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Per serving: 58 Calories (kcal); 5g Total Fat; (74% calories from fat); 3g
Protein; trace Carbohydrate; 96mg Cholesterol; 155mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

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

* Exported from MasterCook *

Appetizer Braid

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
2 cups bread flour (2 to 2 1/4 cups)
1 package Fleischmann's� Rapid Rise Yeast
2 teaspoons Italian herb seasoning
3/4 teaspoon salt
2/3 cup very warm water (120 to 130�F)
1 tablespoon olive or vegetable oil

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) shredded Provolone cheese

To make dough: In large bowl, combine 1 cup flour, undissolved yeast,


Italian herb seasoning and salt; stir in water and oil. Stir in enough
remaining flour to make soft dough. Knead on lightly floured surface until
smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.

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 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: 152 Calories (kcal); 5g Total Fat; (31% calories from fat); 6g
Protein; 20g Carbohydrate; 8mg Cholesterol; 291mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 2339 26366 3776 0 5472 986 0 0 42 2678 2130706543 0 1448
1198

* Exported from MasterCook *

Appetizer Cream Puffs

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Dundee Hazelnuts Snacks
The Oregon Hazelnut Industry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine
1 cup water -- boiling
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs

In a saucepan, melt 1/2 cup butter or margarine in 1 cup boiling water.


Add 1 cup all-purpose flour and 1/4 teaspoon salt all at once; stir
vigorously. Cook and stir until mixture forms a ball that does not
separate. Remove from heat; cool slightly. Add 4 eggs, one at a time,
beating until smooth after each. Drop level tablespoons of dough 3 inches
apart on greased baking sheet. Bake at 400� for 25 minutes. Cool on rack.
Cut off the top third of each puff. Remove any soft dough from inside.

Yield: 35 to 40 puffs.

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

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Per serving: 38 Calories (kcal); 3g Total Fat; (65% calories from fat); 1g
Protein; 2g Carbohydrate; 25mg Cholesterol; 43mg 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

* Exported from MasterCook *

Apricot Pecan Pat�

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Nat. Pork Producers Council Spreads/ Pat�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
18 ounces canned apricots -- pur�e
2 cups water
1/2 cup sugar
1 tablespoon cornstarch
3 tablespoon Cointreau
1 pound pecans -- chopped

Drain and pur�e apricots. In heavy saucepan, bring apricot pur�e, water,
and sugar to a boil for 5 minutes.
Dissolve cornstarch in a cup of cold water. Add to syrup, bring to a boil
and cook for 1-2 minutes. Stir in Cointreau or other orange liqueur. Stir
in pecans to make a paste.

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

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

Per serving: 370 Calories (kcal); 31g Total Fat; (71% calories from fat); 4g
Protein; 23g Carbohydrate; 0mg Cholesterol; 8mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 2078 0 0 0 0 0

* Exported from MasterCook *

Bacon-Wrapped Dates

Recipe By :
Serving Size : 24 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 slices bacon
24 pitted dates

Cut each bacon slice in half crosswise. Place bacon on paper toweling on a
microwave-safe plate; cover with another paper towel. Microwave on High 4
minutes. Roll up each date in a piece of bacon, place bacon-wrapped dates
on clean toweling on microwave-safe plate; cover with another paper towel.
Microwave on High 2-4 minutes, until bacon is crisp.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:05"

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Per serving: 41 Calories (kcal); 2g Total Fat; (33% calories from fat); 1g
Protein; 6g Carbohydrate; 3mg Cholesterol; 51mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0
* Exported from MasterCook *

Baked Grits Wedges

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups boiling water
3/4 cup grits
1/2 teaspoon salt
1/2 cup shredded sharp Cheddar cheese (2 ounces)
2 tablespoons chopped green onion
1/2 teaspoon prepared mustard

In 2-quart saucepan, slowly stir grits and salt into boiling water. Reduce
heat to medium-low, cover. Cook 5-7 minutes, stirring occasionally.

Remove from heat; stir in cheese, onions and mustard, stirring until
cheese melts. Pour grits into 9- to 10-inch pie plate, lightly coated with
cooking oil spray. Cover; chill until firm.

Cut into 8 slices. Arrange grits on baking pan lightly coated with cooking
oil spray. Broil 8-10 minutes or until golden brown.

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

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

Per serving: 83 Calories (kcal); 3g Total Fat; (27% calories from fat); 3g
Protein; 12g Carbohydrate; 7mg Cholesterol; 184mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 4922 2665 0

* Exported from MasterCook *

Barbecue Glazed Turkey Meatballs

Recipe By :
Serving Size : 20 Preparation Time :0:20
Categories : Poultry The Butterball Turkey Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1 1/4 pound package Butterball� Fresh Ground Turkey
1 cup sauerkraut -- drained and chopped fine
1/4 cup original flavored barbecue sauce *
1/2 cup currant jelly
3 tablespoons original flavored barbecue sauce

Heat oven to 375�F. To make meatballs, combine turkey, sauerkraut and the
1/4 cup barbecue sauce in a medium bowl. Shape turkey mixture into small
meatballs, about 1-inch diameter. Place in a 15-1/2 � 10-1/2 � 1-inch
jelly-roll pan sprayed with cooking spray. Bake 12 to 15 minutes or until
no longer pink in the center.

Meanwhile, heat jelly and the 3 tablespoons barbecue sauce in large


skillet over medium-low heat until jelly melts. Add meatballs, turning to
coat with glaze. Continue heating until meatballs are hot and glazed.

Makes 40 to 50 small meatballs.

Source:
"The Butterball Turkey Company"
S(Internet address):
"http://www.butterball.com/"
Copyright:
"� 1998 Butterball Turkey Company"
Yield:
"50 Small meatballs"
T(Cook time:):
"0:25"

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

Per serving: 67 Calories (kcal); 2g Total Fat; (27% calories from fat); 6g
Protein; 7g Carbohydrate; 18mg Cholesterol; 146mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates

NOTES : Meatballs may be made a day ahead of time, refrigerated and then
glazed prior to serving.

*A barbecue sauce with a sweeter flavor works best.


Nutr. Assoc. : 5686 0 85 0 85

* Exported from MasterCook *

Beach Party Popcorn

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Popcorn Snacks
The Popcorn Institute

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup melted butter
1 teaspoon soy sauce
1 drop hot pepper sauce -- or to taste
2 quarts popped popcorn*
2 cups seasoned assorted snacks
1/2 ounce (1/2 package) bacon-onion dip mix
Add soy sauce and hot pepper sauce to 1/3 cup melted butter.

Put popped popcorn and seasoned assorted snacks in a large bowl. Pour
butter/soy mixture over popped popcorn and snacks; toss. Sprinkle with
bacon-onion dip mix; toss again.

Spread mixture on a jelly roll pan (15 1/2 � 10 1/2 � 1-inch) and bake in
a 350-degree Fahrenheit oven for 8-10 minutes, stirring once.

Source:
"The Popcorn Institute"
S(Internet address):
"http://www.popcorn.org/mpindex.htm"
Yield:
"2 1/2 Quarts"

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

Per serving: 86 Calories (kcal); 7g Total Fat; (68% calories from fat); 2g
Protein; 5g Carbohydrate; 17mg Cholesterol; 141mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

NOTES : *1 ounce of unpopped popcorn kernels (2 tablespoons household


measure) makes approximately 1 quart of popped popcorn.
Nutr. Assoc. : 0 0 0 2025 27244 2118

* Exported from MasterCook *

Black Olive Aioli

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup mayonnaise
1/4 cup black olives -- ground
2 cloves garlic -- minced
2 teaspoons lemon juice
1/4 cup parsley -- chopped
Salt and pepper -- to taste

Combine mayonnaise, black olives, garlic, lemon juice and chopped parsley.
Add salt and pepper to taste.

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

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

Per serving: 136 Calories (kcal); 16g Total Fat; (97% calories from fat); trace
Protein; trace Carbohydrate; 6mg Cholesterol; 130mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Blue Cheese Dip

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Belgian Endive Marketing Board Dips/Salsas

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 pint sour cream
1/4 cup milk
1/3 cup blue cheese -- crumbled
2 tablespoons red onion -- finely diced

In bowl, combine all the ingredients well. Serve chilled.

Source:
"Belgian Endive Marketing Board"
S(Internet address):
"http://www.belgianendive.com/"

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Per serving: 168 Calories (kcal); 15g Total Fat; (80% calories from fat); 4g
Protein; 4g Carbohydrate; 35mg Cholesterol; 170mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0

* Exported from MasterCook *

Brioche Appetizer Bread

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup warm water (105� to 115�F)
2 packages Fleischmann's� Active Dry Yeast -- *see notes
3 tablespoons sugar
3/4 teaspoon salt
1/2 cup butter or margarine -- melted
3 eggs -- at room temperature
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
1 egg yolk beaten with 1 tablespoon water

Measure warm water into large, warm bowl. Sprinkle in yeast, stir until
dissolved. Stir in sugar, salt, butter, 3 eggs and 1 cup flour; beat until
smooth. Stir in enough additional flour to make soft dough. Knead on
lightly floured surface until smooth and elastic, about 5 minutes. Place
in greased bowl, turning to grease top. Cover; let rise in warm,
draft-free place until doubled in bulk, about 45 minutes.

Punch dough down; cover bowl tightly with plastic wrap and refrigerate for
5 to 24 hours.

Turn dough out onto lightly floured surface. Remove 1/3 cup dough;
reserve. Divide remaining dough into 2 equal portions. Roll each to
36-inch rope, tapering ends. Place ropes side by side; twist loosely
together; pinch ends to seal. Grease outside of 6 to 7-inch diameter
oven-proof bowl. Invert bowl onto large, greased baking sheet. Wrap dough
twist around bowl and cross ends. Cover; let rise in warm, draft-free
place for 15 minutes.

Meanwhile, divide reserved dough into 12 equal pieces. Roll each to 9-inch
rope; coil ends in opposite directions to make "S" shape; reserve.

Brush ring with egg yolk mixture. Place "S" shapes, at an angle, on ring
at evenly spaced intervals. Cover; let rise in warm, draft-free place for
5 minutes.

Brush with remaining egg mixture. Bake at 350�F oven for 25 minutes or
until done. Remove from pan and bowl; cool on wire rack. Cut into slices
and serve with cheeses, dips or spreads.

____________________

Alternate Shapes

Swirl - Roll dough to 30-inch rope. Coil ends in opposite directions to


form "S" shape. Cover; let rise in warm, draft-free place until doubled in
size, about 20 minutes. With sharp knife, make 7 to 8 diagonal (1/4-inch
deep) on dough. Brush with egg mixture and bake as directed. To serve,
place bowls of dips or spreads in the center of each coil.

Wreath - Divide dough into 3 equal portions; roll each to 32-inch rope.
Braid ropes. (braided). Place 5 to 6-inch diameter inverted oven-proof
greased bowl on large, greased baking sheet; wrap braid around bowl. Pinch
ends to seal. Cover; let rise in warm, draft-free place until doubled in
size, about 20 minutes. Brush with egg mixture, bake and serve as
directed. If desired, tie bow with colored ribbon around wreath.

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

- - - - - - - - - - - - - - - - - - -
Per serving: 237 Calories (kcal); 10g Total Fat; (36% calories from fat); 6g
Protein; 32g Carbohydrate; 85mg Cholesterol; 227mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

NOTES : *To save up to 50% rising time, use Fleischmann's� Rapid Rise
Yeast. In large bowl, combine 1 cup all-purpose flour,
Fleischmann's� Rapid Rise Yeast, sugar and salt. Heat water and
butter until hot to touch, 125 to 130�F. Stir liquids into dry
ingredients. Add eggs; stir until well blended. Stir in enough
additional flour to make soft dough. Follow directions for
kneading. Cover dough; let rest on board 10 minutes. Refrigerate
for 5 to 24 hours as directed. Shape dough; let rise and bake as
directed.
Nutr. Assoc. : 5472 26366 0 0 0 0 14 3232

* Exported from MasterCook *

Brioche Appetizer Wreath

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Braids and Wreaths Breads/ Muffins
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup warm water (105� to 115�F)
3 packages Fleischmann's� Fast Rising Active Dry
Yeast* -- *see notes
1/3 cup sugar
2 teaspoons salt
1 cup butter or margarine -- melted
6 1/2 cups all-purpose flour (6 1/2 to 7 cups)
4 eggs
2 egg yolks
1 egg white
1 tablespoon water
Poppy seeds

Measure warm water into large bowl. Sprinkle in yeast, stir until
dissolved. Add sugar, salt, butter and 3 cups flour. Beat until smooth.
Add 4 eggs and 2 egg yolks, beat until smooth. Stir in enough additional
flour to make soft dough. Knead on lightly floured surface until smooth
and elastic, about 5 to 8 minutes. Place in greased bowl, turning to
grease top. Cover; let rise in warm, draft-free place until doubled in
bulk, about 1 hour.

Punch dough down; cover bowl with plastic wrap and refrigerate for 2 to 24
hours.

Turn dough out onto lightly floured surface; divide in half. Divide each
half into 3 equal parts. Shape each into 30-inch rope. Braid together.
Place braid around 5 to 6-inch diameter inverted oven-proof greased bowl
or round metal pan and place on large, greased baking sheet. Pinch ends to
seal. Cover; let rise in warm, draft-free place until doubled in bulk,
about 45 minutes.
Mix egg white and water; brush on dough. Sprinkle with poppy seed. Bake at
350�F (180 C) oven for 25 minutes or until done. Remove from pan; cool on
wire racks. Serve with cheese, dip or spread in center.

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

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Per serving: 331 Calories (kcal); 14g Total Fat; (37% calories from fat); 8g
Protein; 44g Carbohydrate; 104mg Cholesterol; 404mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2
Fat; 1/2 Other Carbohydrates

NOTES : *Set aside 1 cup flour from total amount. Mix remaining flour,
sugar, undissolved Fleischmann's� Quick-Rise Yeast and salt. Heat
milk, water and butter until hot to touch, 125� to 130�F; stir
into dry mixture. Mix in enough reserved flour to make stiff
dough. Knead as directed. Instead of first rise, cover kneaded
dough and let rest on work surface 10 minutes. Shape, rise and
bake as directed.
Nutr. Assoc. : 5472 26366 0 0 0 14 0 0 0 0 0

* Exported from MasterCook *

Cajun Corn

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Popcorn Snacks
The Popcorn Institute

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/2 quarts popped popcorn
1/4 cup butter -- melted
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon lemon pepper

Pour butter over warm popcorn. Combine remaining seasonings and sprinkle
over popcorn; toss to mix. Bake in a 300-degree Fahrenheit oven for crispy
popcorn.

Source:
"The Popcorn Institute"
S(Internet address):
"http://www.popcorn.org/mpindex.htm"
Yield:
"2 1/2 Quarts"
- - - - - - - - - - - - - - - - - - -

Per serving: 73 Calories (kcal); 5g Total Fat; (58% calories from fat); 1g
Protein; 7g Carbohydrate; 12mg Cholesterol; 81mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2025 0 0 0 0 0 0

* Exported from MasterCook *

Canadian Bacon and Eggplant Roll-Ups

Recipe By :
Serving Size : 10 Preparation Time :0:25
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
10 slices Canadian bacon, about 1/8-inch thick
(about 10 oz.)
1 large eggplant, about 1 1/2 pounds
3 tablespoons vegetable oil
2 tablespoons flour
1 1/2 cups milk
Dash ground pepper
Dash nutmeg
1 cup part-skim Ricotta cheese
2 tablespoons chopped parsley
2 tablespoons grated Parmesan cheese

Wash eggplant; pare if desired; cut off stem and blossom end. Cut
lengthwise into 10 thin slices. Brush slices lightly with oil and saut� a
few at a time in a 10-inch fry pan until tender. Set aside.

Measure 1 tablespoon of oil into fry pan; stir in flour, add milk; cook
and stir until mixture boils and thickens. Season with pepper and nutmeg.
Combine Ricotta cheese and parsley. Lay one slice of bacon on each
eggplant slice. Lap one small eggplant slice over a larger slice.

Spoon a rounded tablespoon of cheese over eggplant and bacon. Roll around
cheese and place seam-side-down in an 11 � 7-inch baking dish. Pour sauce
over eggplant roll-ups. Sprinkle with cheese. Bake in a 375�F oven for 30
minutes or until heated through.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:30"

- - - - - - - - - - - - - - - - - - -
Per serving: 158 Calories (kcal); 10g Total Fat; (54% calories from fat); 11g
Protein; 7g Carbohydrate; 27mg Cholesterol; 428mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 26542 3234 0 0 0 1091 0 0 0 0

* Exported from MasterCook *

Caramel Popcorn and Peanuts

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : National Presto Industries Nuts
Popcorn Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 quarts popped popcorn
2 cups roasted shelled Virginia-type peanuts
1 cup butter or margarine (1/2 pound)
2 cups light brown sugar -- firmly packed
1/2 cup light corn syrup
1 teaspoon salt
1/2 teaspoon baking soda

Place popped corn and peanuts in a large shallow 18 � 12 � 2-inch baking


pan; keep warm in a 250 degree oven. Meanwhile, combine butter, brown
sugar, corn syrup, and salt in a heavy 2-quart saucepan; cook and stir
until sugar dissolves. Bring to a boil and cook to firm ball stage (248
degrees on candy thermometer). Remove from heat and stir in baking soda.
Remove popped corn and peanuts from oven; immediately pour a steady stream
of syrup over popped corn and peanuts. Mix well. Return to oven for 45
minutes, stirring every 15 minutes. Cool and store in an airtight
container.

Source:
"National Presto Industries"
S(Internet address):
"http://www.presto-net.com/index.html"
Yield:
"5 quarts"

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Per serving: 297 Calories (kcal); 19g Total Fat; (55% calories from fat); 5g
Protein; 30g Carbohydrate; 0mg Cholesterol; 419mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;
1 1/2 Other Carbohydrates

Nutr. Assoc. : 1155 5462 4098 0 0 0 0

* Exported from MasterCook *


Cheese-Topped Mushrooms

Recipe By :
Serving Size : 24 Preparation Time :0:20
Categories : Mushrooms Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound bulk pork sausage
1 pound fresh mushrooms
1 clove garlic -- minced
2 tablespoons chopped parsley
1 1/2 cups shredded Cheddar cheese (6 ounces)
Chopped pimiento (optional)
Fresh snipped parsley (optional)

Rinse mushrooms and pat dry; remove stems. Chop stems. Combine stems,
sausage, garlic and chopped parsley in a medium skillet; cook until
sausage is browned, stirring often. Drain pan drippings. Stir in cheese,
mixing well.

Fill mushroom caps with sausage mixture. Place in a 13 � 9 � 2-inch baking


dish. Bake at 350�F for 20 minutes. Garnish with pimiento and snipped
parsley, if desired.

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

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Per serving: 75 Calories (kcal); 6g Total Fat; (67% calories from fat); 5g
Protein; 1g Carbohydrate; 18mg Cholesterol; 56mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5830 0 0 0 4922 2130706543 2130706543

* Exported from MasterCook *

Cheesy Popcorn Italiano

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : National Presto Industries Popcorn
Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons garlic-flavored olive oil
3 quarts warm popped popcorn
1/3 cup grated Parmesan cheese
2 tablespoons butter or margarine -- melted
1 1/2 teaspoons dried basil
1/2 teaspoon crushed hot red pepper flakes
1/4 teaspoon salt (optional)

Pop popcorn using garlic-flavored olive oil. Drizzle butter over warm
popcorn. Combine cheese, basil, hot pepper flakes, and salt; sprinkle over
popcorn, tossing well.

Source:
"National Presto Industries"
S(Internet address):
"http://www.presto-net.com/index.html"
Yield:
"8 cups"

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

Per serving: 154 Calories (kcal); 12g Total Fat; (67% calories from fat); 3g
Protein; 10g Carbohydrate; 10mg Cholesterol; 304mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 986 1155 0 0 0 4714 1326

* Exported from MasterCook *

Cheesy Sausage Bites

Recipe By :
Serving Size : 36 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 eggs
1/2 cup flour
1 teaspoon baking powder
3/4 teaspoon salt
3 cups Mozzarella cheese
1 1/2 cups cottage cheese
3/4 pound spicy pork sausage -- cooked and crumbled

In large bowl, beat eggs, add flour, baking powder and salt. Blend
thoroughly. Fold in remaining ingredients. Turn into a greased 9 � 9 �
2-inch baking dish. Bake in a 350�F oven for 40 minutes. Remove from oven;
let stand 10 minutes. Cut into small squares; serve warm or at room
temperature.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:40"

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

Per serving: 99 Calories (kcal); 7g Total Fat; (67% calories from fat); 6g
Protein; 2g Carbohydrate; 57mg Cholesterol; 211mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 4841

* Exported from MasterCook *

Cherry Bruschetta

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads/ Muffins Cherry Marketing Institute

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 21-ounce can cherry filling and topping
1/2 cup finely chopped red onion
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 garlic cloves -- minced
1/4 cup olive oil
1 16-ounce loaf French bread -- cut into 3/4-inch slices

In a medium saucepan, combine cherry filling, onion, basil and oregano;


mix well. Cook, stirring constantly, over medium heat 5 minutes, or until
mixture is bubbly and flavors are blended. Let cool to room temperature.

In a small bowl, combine garlic and olive oil. Brush both sides of each
bread slice with oil mixture; place on an ungreased baking sheet. Broil, 4
to 5 inches from the heat, 1 to 2 minutes per side, or until golden brown.

Top each slice of bread with a generous tablespoon of cherry mixture.


Serve immediately as an appetizer or first course.

Serving size: 2 slices of bread

Description:
"An appetite teaser or light lunch."
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"

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

Per serving: 306 Calories (kcal); 9g Total Fat; (25% calories from fat); 6g
Protein; 52g Carbohydrate; 0mg Cholesterol; 352mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1
1/2 Other Carbohydrates
Nutr. Assoc. : 2555 2679 0 0 620 0 593

* Exported from MasterCook *

Cherry Relish

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiments Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups dried tart cherries
1/2 cup red wine vinegar
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 cup chopped yellow Spanish Sweet onion
2 tablespoons granulated sugar
Salt and pepper to taste

In a medium bowl, combine cherries and both vinegars. Let soak 30 minutes.

Heat oil in a large skillet. Add onion; cook 5 minutes or until onion is
soft. Add sugar; mix well. Add cherries with soaking liquid; stir to
thoroughly combine ingredients. Cook, uncovered, over medium heat 10 to 12
minutes, or until almost all the liquid is evaporated. Season with salt
and pepper. Serve at room temperature.

Makes about 2 cups; 12 servings as a relish on sandwiches.

Description:
"Flavorful cherry combination adds zip to sandwiches."
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"2 cups"

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

Per serving: 95 Calories (kcal); 3g Total Fat; (22% calories from fat); 1g
Protein; 19g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 1415 0 2130706543

* Exported from MasterCook *

Cherry Salsa
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cherry Marketing Institute Dips/Salsas

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/3 cups frozen unsweetened tart cherries
1/4 cup coarsely chopped dried tart cherries
1/4 cup finely chopped red onion
1 tablespoon chopped fresh jalape�os -- or to taste
OR
1 tablespoon canned jalape�o peppers -- or to taste
1 clove garlic -- finely chopped
1 tablespoon chopped fresh cilantro
OR
1/2 teaspoon dried cilantro
1 teaspoon cornstarch

Coarsely chop frozen tart cherries. Let cherries thaw and drain, reserving
1 tablespoon cherry juice.

When cherries are thawed, combine drained cherries, dried cherries, onion,
jalape�os, garlic and cilantro in a medium saucepan; mix well. Combine
reserved cherry juice and cornstarch in a small bowl; mix until smooth.
Stir into cherry mixture. Cook, stirring constantly, over medium-high heat
until mixture is thickened. Let cool.

Makes about 1 cup.

Description:
"Served with grilled poultry, roast pork or tortilla chips, this spicy
mixture wows traditional salsa lovers."
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"

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

Per serving: 31 Calories (kcal); trace Total Fat; (5% calories from fat); trace
Protein; 7g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates

Serving Ideas : Serve with tortilla chips and/or cooked chicken or pork.

Nutr. Assoc. : 1085 26525 20221 0 0 2130706543 0 0 0 2130706543 0

* Exported from MasterCook *

Cherry-Almond Popcorn Clusters

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Candy Nuts
Popcorn Snacks
The Popcorn Institute

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 quarts popped popcorn -- unsalted
2 cups sugar
1 1/2 cups water
1/2 cup light corn syrup
1 teaspoon vinegar
1/2 teaspoon salt
1 teaspoon almond extract
1 cup red glac� cherries -- cut in quarters
1/2 cup toasted blanched whole almonds

Keep popcorn warm in a 300-degree Fahrenheit oven.

In a heavy medium-sized saucepan, combine sugar, water, corn syrup,


vinegar and salt. Bring to a boil; clip candy thermometer to pan. Cook
syrup to 250 degrees (hard ball stage).

Stir in almond extract. Scatter cherries and almonds over the popcorn.
Slowly pour syrup over all; toss lightly to coat evenly.

Spread popcorn on buttered cookie sheet. Cool. Separate into clusters with
a fork.

Source:
"The Popcorn Institute"
S(Internet address):
"http://www.popcorn.org/mpindex.htm"
Yield:
"6 Quarts"

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

Per serving: 130 Calories (kcal); 2g Total Fat; (11% calories from fat); 1g
Protein; 28g Carbohydrate; 0mg Cholesterol; 54mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1
1/2 Other Carbohydrates

Nutr. Assoc. : 2025 0 0 0 0 0 0 2545 5282

* Exported from MasterCook *

Chili Corn

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Popcorn Snacks
The Popcorn Institute

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 quarts popped popcorn
3 small dried red chilies
1 6 3/4-ounce package peanuts
6 tablespoons margarine
1 3 1/4-ounce package roasting pepitas (little peppers)
3/4 teaspoon garlic salt

Heat popped popcorn in oven if it is cold. Cook chilies and peanuts in


margarine over low heat for 5 minutes; remove chilies. Add pepitas and
pour over hot corn; season with garlic salt.

Source:
"The Popcorn Institute"
S(Internet address):
"http://www.popcorn.org/mpindex.htm"
Yield:
"4 1/4 quarts"

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

Per serving: 139 Calories (kcal); 10g Total Fat; (64% calories from fat); 4g
Protein; 9g Carbohydrate; 0mg Cholesterol; 149mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2025 26641 4405 0 735 0

* Exported from MasterCook *

Chili Hazelnuts

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dundee Hazelnuts Nuts
Snacks The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups Oregon hazelnuts
1/8 cup butter or margarine
3/4 teaspoon chili powder
Dash salt

Melt butter in saucepan; stir in chili powder, salt and hazelnuts. Turn
into shallow baking pan. Bake in a 275� oven for 20 minutes.

Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
Yield:
"2 1/8 cups"

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

Per serving: 512 Calories (kcal); 52g Total Fat; (85% calories from fat); 9g
Protein; 11g Carbohydrate; 21mg Cholesterol; 85mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 3677 0 0 0

* Exported from MasterCook *

Chinese Mustard Dipping Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Nat. Pork Producers Council Sauce/ Baste/ Gravy

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 teaspoons dry mustard
6 tablespoons soy sauce
4 tablespoons cider vinegar
2 teaspoons sesame oil
1 teaspoon sugar
Water

Stir together well mustard, soy sauce, cider vinegar, sesame oil, sugar,
and a little water to taste.

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

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

Per serving: 24 Calories (kcal); 1g Total Fat; (49% calories from fat); 1g
Protein; 2g Carbohydrate; 0mg Cholesterol; 772mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Chinese Potstickers

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 3/8 pounds liquid or frozen whole egg
OR
12 large California Fresh Eggs
6 ounces water chestnuts -- canned, minced
1 cup green onions -- minced
2 teaspoons salt
2 slices ginger -- finely chopped
1 3/4 ounces liquid or frozen whole egg
OR
1 large California Fresh Eggs
48 potsticker wrappers

DIPPING SAUCE
1 cup soy sauce
1 cup vinegar
1 green onion -- chopped

DIRECTIONS FOR FILLING: Scramble eggs with water chestnuts, onions, salt
and ginger.

Place 1 teaspoon filling in each wrapper. Pleat edges. Seal with


additional egg product. Refrigerate.

Fry in pot in 1 tablespoon oil until bottoms are brown and they stick
slightly.

Add 1/4 cup water to pot and cover. Steam 2 minutes.

Serve with dipping sauce.

DIRECTIONS FOR DIPPING SAUCE: Combine all ingredients.

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

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

Per serving: 222 Calories (kcal); 1g Total Fat; (3% calories from fat); 15g
Protein; 39g Carbohydrate; 4mg Cholesterol; 3005mg Sodium
Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 3220 0 2130706543 1586 0 0 0 3220 0 2130706543 5617 0 0 0 0


0

* Exported from MasterCook *

Chipotle Salsa

Recipe By :
Serving Size : 8 Preparation Time :0:05
Categories : Dips/Salsas Nat. Pork Producers Council
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 chipotle pepper -- finely chopped
1 20-ounce can pineapple tidbits -- drained
1 medium diced cucumber -- seeded and peeled
1 tablespoon lime juice
1 tablespoon brown sugar

In a small bowl, cover 1 chipotle pepper with hot water and let soak for
15 minutes. Drain, remove stem and seeds and finely chop (use rubber
gloves when handling pepper).

In large bowl, mix together the pepper, 1 20-oz. can drained pineapple
tidbits, 1 medium peeled, seeded & diced cucumber, 1 tablespoon fresh lime
juice and 1 tablespoon brown sugar. Cover and refrigerate 4-24 hours.

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

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

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

Serving Ideas : Sante Fe Chops

Nutr. Assoc. : 0 4494 26365 0 0

* Exported from MasterCook *

Cocktail Pretzels

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Fleischmann's Yeast Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups all-purpose flour (4 to 4 1/2 cups)
1 package Fleischmann's� Active Dry Yeast -- * see notes
2 tablespoons sugar
Salt
2 tablespoons vegetable oil
1 cup milk
Water
2 eggs -- lightly beaten with
1 tablespoon water
Coarse salt
Poppy seeds or sesame seeds
Grated Parmesan cheese
Mustards for dipping (optional)

In large bowl thoroughly mix 1 1/2 cups flour, undissolved yeast, sugar
and 1 1/2 teaspoons salt.

Heat milk, 1/2 cup water and oil to 120� to 130�F. Add to dry ingredients
and beat 2 minutes at medium speed. Increase speed to high; beat
additional 2 minutes. Stir in enough additional flour to make a soft
dough. Knead dough on floured surface until smooth and elastic, about 5
minutes. Place in greased bowl, turning to grease top. Cover; let rise in
warm, draft-free place 30 to 40 minutes or until doubled in size.

Punch dough down. Divide dough into 48 portions. Roll each piece into a
12-inch rope. To shape into pretzel curve ends of rope to make a circle,
crossing ends at top. Twist end once and lay down over bottom of circle.
Cover shaped pretzels; let rest 5 to 10 minutes or until risen slightly.

Bring 2 quarts water and 2 tablespoons salt to boil in large pot; reduce
heat to simmering. Place 4 to 5 pretzels in boiling water, cook 20
seconds, turning once to cook both sides. Remove and drain on wire rack.
Repeat with remaining pretzels.

Place pretzels on greased baking sheets. Brush with beaten egg and
sprinkle with coarse salt, poppy or sesame seeds. Bake at 350�F for 35 to
45 minutes or until done. Cool pretzels on wire rack. Serve with a
selection of mustards.
____________________

Variations

HERB PRETZELS: Add to dry ingredients: 3/4 teaspoon each: thyme leaves,
marjoram and oregano. Sprinkle with dill seeds before baking.

CHEESE PRETZELS: Sprinkle plain pretzels with grated Parmesan cheese


before baking.

BAKED COCKTAIL PRETZELS: Form pretzels as above. Let rest for 5 minutes.
Brush with beaten egg and sprinkle with salt or seeds. Bake at 350 F for
35 to 40 minutes.

GIANT PRETZEL: Form dough into a giant pretzel instead of cocktail


pretzels. Roll dough into a 5 to 5 1/2 foot long rope of about 1-inch
diameter. Shape into a pretzel of 12-inch diameter. Let rest for 15
minutes. Brush with beaten egg and sprinkle with salt or seeds. Bake at
375 F for 25 to 30 minutes. To serve, place cocktail pretzels inside giant
pretzel. Serve with mustard selection. Giant pretzel can also be sliced
for serving.

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

Per serving: 176 Calories (kcal); 4g Total Fat; (18% calories from fat); 5g
Protein; 30g Carbohydrate; 29mg Cholesterol; 17mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : *To save up to 50% rising time, use Fleischmann's� Rapid Rise
Yeast. Follow Quick Mix steps on package back.
Nutr. Assoc. : 14 26366 0 0 0 0 0 0 0 0 1156 0 2130706543

* Exported from MasterCook *

Corn Relish

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiments Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup corn kernels
1 cup leeks -- chopped
1/2 red bell pepper

In medium bowl, stir together corn kernels, leeks, and red bell pepper.

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

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

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

Nutr. Assoc. : 0 0 0

* Exported from MasterCook *

Crab-Stuffed Mushrooms

Recipe By :Barbara, Kodiak, Alaska


Serving Size : 24 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish and Seafood
Mushrooms

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup cooked flaked crab
8 ounces cream cheese -- softened
1 teaspoon lemon juice
2 Dashes Worcestershire sauce
1/4 teaspoon basil
1/4 teaspoon garlic powder
2 green onions -- minced
1/8 teaspoon lemon pepper
24 large mushrooms
1/2 cup Cheddar cheese -- grated
2 tablespoons freshly grated Parmesan cheese

Wash mushrooms well, remove stems, and set caps aside. Finely chop about
1/2 the mushroom stems. (Use the remainder in another recipe or freeze for
later use.)

Mix cream cheese, crab, chopped stems, lemon juice, Worcestershire sauce,
basil, garlic powder, onions, and lemon pepper. Fill mushroom caps with
the crab mixture and place in a large, lightly greased baking dish. Top
with the grated Cheddar and Parmesan cheeses. (Recipe may be prepared to
this point and refrigerated, covered, overnight.) Bake at 450�F for 15-20
minutes and serve warm.

Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
T(Baking Time):
"0:20"

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

Per serving: 55 Calories (kcal); 4g Total Fat; (69% calories from fat); 3g
Protein; 1g Carbohydrate; 18mg Cholesterol; 72mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : Any leftover crab mixture may be thinned with sour cream and
served as a dip or spread for crackers, chips, or vegetables.
Shrimp could be substituted for crab.
Nutr. Assoc. : 461 0 0 0 0 0 3585 0 4196 0 20086

* Exported from MasterCook *

Cranberry Salsa

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dips/Salsas The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups fresh or frozen whole cranberries
1 orange -- peeled and chopped
1 tablespoon grated orange peel
1 tablespoon minced fresh gingerroot
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
1 jalape�o pepper -- seeded and chopped
1/3 cup honey
2 tablespoons frozen orange juice concentrate -- thawed

Coarsely chop cranberries in food processor. Add orange, orange peel,


ginger, parsley, cilantro and jalape�o pepper; process 30 to 40 seconds or
until mixture is coarsely chopped. Add honey and orange juice concentrate;
process about 5 seconds more. Serve with turkey or other poultry.

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

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

Per serving: 95 Calories (kcal); trace Total Fat; (1% calories from fat); 1g
Protein; 25g 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. : 2928 0 0 3366 0 0 26360 0 1007

* Exported from MasterCook *

Cranberry-Orange Hazelnut Dip

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Dips/Salsas Dundee Hazelnuts
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 8-ounce carton lemon or orange low-fat yogurt
1/2 cup cranberry-orange relish
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup roasted and chopped Oregon hazelnuts

Combine all ingredients together in a bowl and chill. Serve with fresh
apple slices (dipped into lemon juice) or pineapple chunks.

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

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

Per serving: 52 Calories (kcal); 3g Total Fat; (48% calories from fat); 1g
Protein; 6g Carbohydrate; 1mg Cholesterol; 13mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4061 0 0 0 3677

* Exported from MasterCook *

Creamy Honey Sesame Dip for Vegetables

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dips/Salsas The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup nonfat mayonnaise
1/4 cup rice vinegar
1/4 cup honey
3 tablespoons toasted sesame seeds
1 tablespoon grated fresh gingerroot (1 to 2
tablespoons)
1 small clove garlic -- minced
3/4 teaspoon Oriental sesame oil
1/8 teaspoon crushed red pepper flakes
Salt -- to taste

Whisk together mayonnaise, vinegar and honey in small bowl. Add remaining
ingredients; mix thoroughly. Dip may be stored tightly covered in
refrigerator up to 1 week. Serve with assorted fresh vegetables.

Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
Yield:
"1 1/3 Cups"

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

Per serving: 97 Calories (kcal); 2g Total Fat; (21% calories from fat); 1g
Protein; 20g Carbohydrate; 0mg Cholesterol; 382mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 3366 0 1356 4714 0

* Exported from MasterCook *

Crunchy Cherry Party Mix

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Cherry Marketing Institute Miscellaneous
Seasonal/Holiday Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups bite-size corn or rice square cereal (such
as Corn or Rice Chex)
2 cups bite-size wheat square cereal (such as
Wheat Chex)
2 cups broken whole grain melba toast
2 cups small fat-free pretzel twists
3 tablespoons margarine or butter -- melted
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon ground red pepper
1 1/2 cups dried tart cherries

Put corn or rice cereal, wheat cereal, melba toast and pretzels in a large
bowl; stir to mix. In a glass measuring cup or small bowl, stir together
melted margarine or butter, Worcestershire sauce, chili powder, garlic
powder, onion powder and ground red pepper. Drizzle over cereal mixture.
Toss to coat.

Spread cereal mixture in a 15 � 10 � 1-inch (or a 13 � 9 � 2-inch) baking


pan. Bake in a preheated 300 degree oven about 25 minutes, stirring every
7 to 8 minutes. Remove from oven; stir in dried cherries.

Pour onto aluminum foil to cool completely. Store in a tightly covered


container for up to 1 week. Serving size: 1/2 cup.

Description:
"Easy-to prepare snack is a holiday favorite."
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"

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

Per serving: 121 Calories (kcal); 2g Total Fat; (15% calories from fat); 2g
Protein; 24g Carbohydrate; 0mg Cholesterol; 217mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : For a whole new flavor, substitute 1 tablespoon jerk blend


seasoning mix for the chili powder, garlic powder, onion powder,
and red pepper.
Nutr. Assoc. : 2869 5486 884 923 4098 0 0 0 0 0 26525

* Exported from MasterCook *

Crunchy Chicken Bites

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Dundee Hazelnuts Poultry
Snacks The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup cornstarch
1 teaspoon salt
1/2 teaspoon sugar
2 tablespoons dry sherry
2 egg whites
1 whole chicken breast -- cut into 1-inch pieces
3/4 cup roasted and chopped Oregon hazelnuts
Oil for frying

MUSTARD SAUCE
1/4 cup dairy sour cream
1/4 cup salad dressing
OR
1/4 cup mayonnaise
1 tablespoon dry mustard
1/4 teaspoon sugar

Combine cornstarch, salt and sugar. Stir in sherry. Beat egg whites until
foamy. Stir in cornstarch mixture. Dip chicken in mixture and roll in
nuts, pressing nuts into chicken. Place on rack to dry. Fry in hot oil
until done. Drain and serve with a mustard sauce, if desired.

For Mustard Sauce: Blend all ingredients together and serve.

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

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

Per serving: 95 Calories (kcal); 8g Total Fat; (71% calories from fat); 4g
Protein; 3g Carbohydrate; 12mg Cholesterol; 139mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 3677 0 0 0 1394 2130706543 0 0 0 0

* Exported from MasterCook *

Curried Hazelnuts

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Dundee Hazelnuts Nuts
Snacks The Oregon Hazelnut Industry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Oregon hazelnuts
1/8 cup butter or margarine
1/2 teaspoon curry powder
1/2 teaspoon salt

Melt butter in saucepan; stir in curry powder, salt and hazelnuts. Turn
into shallow baking pan. Bake in a 275� oven for 20 minutes.

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

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

Per serving: 204 Calories (kcal); 21g Total Fat; (85% calories from fat); 4g
Protein; 4g Carbohydrate; 8mg Cholesterol; 139mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 3677 0 0 0

* Exported from MasterCook *

Danish Pretzel

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fleischmann's Yeast Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
5 1/2 cups all-purpose flour (5 1/2 to 6 cups)
2 tablespoons sugar
1 teaspoon salt
2 teaspoons grated lemon peel
2 packages Fleischmann's� Active Dry Yeast*
1/2 cup milk
1/2 cup water
1/2 cup butter or margarine
2 eggs -- at room temperature

FILLING
1/2 cup chopped blanched almonds -- toasted
2/3 cup sugar
2 tablespoons butter or margarine

GLAZE AND TOPPING


1 egg beaten with 1 tablespoon water
2 tablespoons chopped blanched almonds -- toasted
Prepare dough: In large bowl mix 1 1/2 cups flour, sugar, salt, lemon peel
and undissolved yeast.

Heat milk, water and butter to 120� to 130�F; add to dry ingredients. Beat
2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add eggs and 1 cup flour, beat at high speed 2 minutes, scraping bowl
occasionally. Stir in enough remaining 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 30 minutes.

While dough rises, prepare filling: In small bowl combine almonds and cup
sugar. Using pastry blender or 2 knives, cut in butter until well blended;
reserve.

Punch dough down; turn out onto lightly floured surface. Divide into 2
equal pieces. Roll one piece to 28 � 6-inch strip. Sprinkle 1/2 filling
down center length of strip. Fold 1/3 of dough, lengthwise, over filling
and press to seal. Bring other 1/3 of dough over and seal, forming a long
rope. Pinch ends to seal.

On greased baking sheet, form rope into pretzel: curve ends to form
circle; cross ends at top. Cross ends again and lay ends under bottom of
circle. Repeat with remaining dough and filling. Cover; let rise in warm,
draft-free place until doubled in size, about 30 minutes.

Glaze, top and bake pretzels: Carefully brush egg mixture on pretzels.
Sprinkle with almonds. Bake at 400�F for 20 minutes or until done. Remove
from baking sheets and cool on wire racks.

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

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

Per serving: 1245 Calories (kcal); 47g Total Fat; (33% calories from fat); 29g
Protein; 178g Carbohydrate; 222mg Cholesterol; 891mg Sodium
Food Exchanges: 9 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat;
2 1/2 Other Carbohydrates

NOTES : *To save up to 50% rising time use Fleischmann's� Rapid Rise
Yeast. Follow Quick Mix steps on package back.
Nutr. Assoc. : 0 14 0 0 20084 26366 0 0 0 0 0 0 20020 0 0 0 0 3218 20020

* Exported from MasterCook *

Dijon Baby Back Ribs

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Lawry's Seasoning Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pounds baby back pork ribs
1 12-ounce bottle Lawry's Dijon and Honey Marinade with
Lemon Juice

If needed, cut ribs in lengths to fit in resealable plastic bag. Place


ribs in bag and add 3/4 cup Lawry's Dijon and Honey Marinade; seal and
marinate in refrigerator overnight. Discard used marinade and place ribs
on broiler pan that has been sprayed with nonstick vegetable spray. Bake
in 300�F oven for about 2 hours. Grill, basting often with additional
marinade, until glazed.

Description:
"Sweet and tender ribs can't get any easier or more tasty than these!"
Source:
"Lawry's"
S(Internet address):
"http://www.lawrys.com/"

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

Per serving: 891 Calories (kcal); 66g Total Fat; (71% calories from fat); 48g
Protein; 13g Carbohydrate; 220mg Cholesterol; 1971mg Sodium
Food Exchanges: 0 Grain(Starch); 7 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 1
Other Carbohydrates

Serving Ideas : Ribs may be cut into individual ribs before grilling and then
served as appetizers or 'finger food'. Great for parties!

Nutr. Assoc. : 1168 5842 0

* Exported from MasterCook *

Dill Rye Bread

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups bread flour (3 to 3 1/2 cups)
1/4 cup dry milk powder
2 teaspoons salt
1 tablespoon sugar
2 teaspoons dill weed
2 teaspoons caraway seed
1 package Fleischmann's� Rapid Rise Yeast
1 1/2 cups water
2 tablespoons honey
1 tablespoon butter or margarine
2 cups medium rye flour

In large bowl, combine 2 1/2 cups bread flour, dry milk powder, salt,
sugar, dill weed, caraway seed and undissolved yeast. Heat water, honey
and butter until very warm (120 to 130�F); stir into dry ingredients. Stir
in rye flour and enough remaining bread flour to make soft dough. Knead on
lightly floured surface until smooth and elastic, about 4 to 6 minutes.
Cover; let rest on floured surface 10 minutes.

Shape dough into 5-inch ball. Place on greased baking sheet. Cover; let
rise in warm, draft-free place until doubled in size, 40 to 50 minutes.

With sharp knife, make 4 slashes (1/4-inch deep) in crisscross fashion on


top of loaf. Bake at 425�F for 10 minutes. Reduce heat to 350� and
continue to bake for 35 to 40 minutes or until done. Remove from sheet and
let cool on wire rack.

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

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

Per serving: 224 Calories (kcal); 3g Total Fat; (10% calories from fat); 7g
Protein; 43g Carbohydrate; 5mg Cholesterol; 378mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
1/2 Other Carbohydrates

Serving Ideas : BREAD BOWL WITH DIP:


Prepare bread and cool as directed. Cut off top 1/3 of loaf; reserve top. Hollow
out loaf to form bowl, reserving center of loaf. Cut reserved bread into cubes for
dipping. Fill bowl with Spinach Dip (see recipe) or your favorite dip.

Nutr. Assoc. : 2339 4620 0 0 0 0 26366 0 0 0 1298

* Exported from MasterCook *

Dill Wheat Bread

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 3/4 cups bread flour (2 3/4 to 3 1/4 cups)
1/4 cup dry milk powder
2 teaspoons salt
1 tablespoon sugar
2 teaspoons dill weed
2 teaspoons caraway seed
1 package Fleischmann's� Rapid Rise Yeast
1 1/2 cups water
2 tablespoons honey
1 tablespoon butter or margarine
2 cups whole wheat flour

In large bowl, combine 2 1/2 cups bread flour, dry milk powder, salt,
sugar, dill weed, caraway seed and undissolved yeast. Heat water, honey
and butter until very warm (120 to 130�F); stir into dry ingredients. Stir
in wheat flour and enough remaining bread flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 4 to 6


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

Shape dough into 5-inch ball. Place on greased baking sheet. Cover; let
rise in warm, draft-free place until doubled in size, 40 to 50 minutes.

With sharp knife, make 4 slashes (1/4-inch deep) in crisscross fashion on


top of loaf. Bake at 425�F for 10 minutes. Reduce heat to 350� and
continue to bake for 35 to 40 minutes or until done. Remove from sheet and
let cool on wire rack.

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

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

Per serving: 221 Calories (kcal); 3g Total Fat; (10% calories from fat); 8g
Protein; 43g Carbohydrate; 5mg Cholesterol; 378mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
1/2 Other Carbohydrates

Serving Ideas : BREAD BOWL WITH DIP:


Prepare bread and cool as directed. Cut off top 1/3 of loaf; reserve top. Hollow
out loaf to form bowl, reserving center of loaf. Cut reserved bread into cubes for
dipping. Fill bowl with Spinach Dip (see recipe) or your favorite dip.

NOTES : * If bread is baked at 350� or 375�F only, instead of higher


temperature and then reduced temperature, crust will be soft and
bread very moist.
Nutr. Assoc. : 2339 4620 0 0 0 0 26366 0 0 0 0

* Exported from MasterCook *

Dipping Sauce: Barbecue

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dips/Salsas Nat. Pork Producers Council
Sauce/ Baste/ Gravy

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup barbecue sauce
1 tablespoon Italian salad dressing

Stir together.

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

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

Per serving: 29 Calories (kcal); 2g Total Fat; (63% calories from fat); trace
Protein; 2g Carbohydrate; 0mg Cholesterol; 156mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0

* Exported from MasterCook *

Dipping Sauce: Fruit

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dips/Salsas Nat. Pork Producers Council
Sauce/ Baste/ Gravy

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup fruit preserves
1 tablespoon fruit of your choice -- minced

Stir together.

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

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

Per serving: 48 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 13g Carbohydrate; 0mg Cholesterol; 8mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other
Carbohydrates

Nutr. Assoc. : 0 0

* Exported from MasterCook *

Dipping Sauce: Honey Mustard

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dips/Salsas Nat. Pork Producers Council
Sauce/ Baste/ Gravy

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup mustard
2 tablespoons honey

Stir together.

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

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

Per serving: 43 Calories (kcal); 1g Total Fat; (12% calories from fat); 1g
Protein; 10g Carbohydrate; 0mg Cholesterol; 188mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0

* Exported from MasterCook *

Dippity Do-Dads

Recipe By :
Serving Size : 2 Preparation Time :0:05
Categories : Nat. Pork Producers Council Pork
Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 ham and cheese sandwich
Plastic toothpicks
Dipping Sauce: Honey Mustard -- see recipe

Cut sandwich into bite-sized squares. Thread squares onto plastic


toothpicks. Dunk toothpicks into dipping sauce and enjoy.

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

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

Per serving: 87 Calories (kcal); 1g Total Fat; (12% calories from fat); 1g
Protein; 19g Carbohydrate; 0mg Cholesterol; 376mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2
Other Carbohydrates
Nutr. Assoc. : 0 2130706543 0

* Exported from MasterCook *

Dipping Sauce: Honey Mustard

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dips/Salsas Nat. Pork Producers Council
Sauce/ Baste/ Gravy

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup mustard
2 tablespoons honey

Stir together.

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

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

Per serving: 43 Calories (kcal); 1g Total Fat; (12% calories from fat); 1g
Protein; 10g Carbohydrate; 0mg Cholesterol; 188mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0

* Exported from MasterCook *

Dynamite Beef Bites

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Beef Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds beef flank steak
1/2 cup Salsa Picante
12 whole jalape�o peppers -- halved lengthwise, seeded
1/4 cup herbed cream cheese
Toothpicks

Slice steak in 1/4-inch-thick strips, 4" long. Cut across grain holding
knife at an angle.

Marinate beef strips in Salsa Picante for one hour.

Fill each jalape�o half with 1/2 teaspoon cream cheese.


Wrap filled jalape�os with one steak strip, covering cream cheese as you
wrap. Fasten steak ends with toothpick.

Grill or broil 4 inches from heat for 4 minutes turning after 2 minutes.
Do not overcook.

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

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

Per serving: 62 Calories (kcal); 4g Total Fat; (56% calories from fat); 6g
Protein; 1g Carbohydrate; 17mg Cholesterol; 67mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Serving Ideas : Always good, but dynamite when grilled over mesquite.

NOTES : For optimum flavor, marinate in hot or medium Salsa Picante.


Nutr. Assoc. : 3298 1114 26360 473 0

* Exported from MasterCook *

Easy Cheesy Snack Bread

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups all-purpose flour (4 to 4 1/2 cups)
2 packages Fleischmann's� Active Dry or Rapid Rise
Yeast
2 teaspoons Italian herb seasoning
1 1/2 teaspoons salt
1 clove garlic -- minced or pressed
1 1/2 cups very warm water (120� to 130�F)
2 eggs
1 8-ounce package shredded mild sharp Cheddar cheese
1 4-ounce can diced green chilis -- drained
1 2-ounce jar sliced pimientos -- drained

In large bowl, combine 2 cups flour, undissolved yeast, Italian herb


seasoning, salt and garlic. Stir warm water into dry ingredients. Beat 2
minutes at medium speed of electric mixer, scraping bowl occasionally. Add
eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl
occasionally. With spoon, stir in 1 cup cheese and enough additional flour
to make soft dough. Cover; let rest 20 minutes (10 minutes for Rapid
Rise).
Stir dough. With back of large metal spoon or lightly oiled hands, spread
dough in greased 10- � 15-inch jelly-roll pan. Sprinkle with remaining
cheese. Top with chilis and pimientos. Cover; let rise in warm, draft-free
place until light and puffy, about 20 minutes.

Bake at 400�F for 20 to 25 minutes or until done. Makes 1 (10- � 15-inch)


snack bread. Serve warm, cut into strips or squares.

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

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

Per serving: 245 Calories (kcal); 7g Total Fat; (27% calories from fat); 10g
Protein; 33g Carbohydrate; 51mg Cholesterol; 506mg Sodium
Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

NOTES : Topping Variations:

Replace chilis and pimientos with:


1 jar (3-ounce) pimiento-stuffed green olives, drained and halved
OR
1/2 cup (2 ounces) sliced salami and 1/4 cup sliced green onion
OR
1 jar (6-ounce) drained, sliced marinated artichoke hearts and 2/3
cup diced, seeded tomato.
Nutr. Assoc. : 14 26366 3776 0 0 3728 0 26017 927203 1603

* Exported from MasterCook *

Eight Layer Torte

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Lawry's Seasoning

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1-ounce package Lawry's Taco Spices and Seasonings -- divided
1 cup sour cream
1 16-ounce can refried beans
1 15-ounce can black beans -- minced or pressed, drained
1 medium tomato -- chopped
1 2 1/4-ounce can sliced ripe olives -- drained
1 cup shredded Cheddar cheese (4 oz.)
1 large avocado -- peeled, seeded and chopped
1/4 cup green onion (including tops) -- thinly sliced
6 small flour tortillas (fajita or soft taco size)
OR
4 large flour tortillas (burrito size)
Salsa -- optional garnish
Fresh cilantro sprigs -- optional garnish

In small bowl, mix together 2 teaspoons Taco Spices and Seasoning with
sour cream; set aside. In medium bowl, mix together remaining Taco Spices
& Seasonings with refried beans; set aside. Divide tomatoes, olives,
cheese, avocado and green onion into quarters for layering. Place 1
tortilla on plate top with 1/4 of refried beans, black beans, tomatoes,
olives, cheese, avocado, sour cream and green onion (arrange toppings
towards the outside edge of tortilla so the torte does not look like a
'hill'). Repeat layers starting with another tortilla and ending with a
tortilla. On another plate, prepare a second layered torte the same as the
first. Wrap both with plastic wrap and refrigerate until ready to serve or
take to picnic. When ready to serve, slice with serrated blade knife into
wedges. Top wedges with spoonful of salsa and a sprig of fresh cilantro.

Makes 4 servings OR 12 appetizer servings

Description:
"This tasty, layered recipe makes a beautiful appetizer or special
light meal!"
Source:
"Lawry's"
S(Internet address):
"http://www.lawrys.com/"

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

Per serving: 522 Calories (kcal); 24g Total Fat; (40% calories from fat); 21g
Protein; 58g Carbohydrate; 37mg Cholesterol; 1021mg Sodium
Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other
Carbohydrates

NOTES : *If using large tortillas, make one large layered torte NOT 2
smaller tortes.
Nutr. Assoc. : 5242 0 1246 157 0 20168 2536 0 3585 1664 0 2130706543 0 0

* Exported from MasterCook *

Fancy Ham-Wrapped Fruit

Recipe By :
Serving Size : 32 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 3-ounce package cream cheese -- softened
1 tablespoon orange marmalade
1/3 pound thinly sliced fully-cooked ham -- cut into 1 � 4" strips
2 papaya -- peeled and cut into eights
2 kiwi fruit -- peeled and sliced
1 orange -- (optional)

In a small bowl combine cream cheese and orange marmalade; mix well.
Spread cream cheese mixture on one side of each ham strip. Place a piece
of fruit on each ham strip and wrap ham around fruit. Cover and chill.
To make orange peel garnish, peel orange in a long continuous strip about
1-inch wide. Roll into flower shape. Reserve orange for another use.

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

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

Per serving: 32 Calories (kcal); 1g Total Fat; (40% calories from fat); 1g
Protein; 4g Carbohydrate; 6mg Cholesterol; 71mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 2819 0 0 0

* Exported from MasterCook *

Filo Prawn Fingers with Wasabi Soy Dip

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish and Seafood New Zealand Wasabi

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 spring onions -- chopped fine
3 sheets filo pastry
1 tablespoon chopped fresh coriander (cilantro)
2 tablespoons olive oil
1 garlic clove -- crushed
12 large prawns -- shelled and de-veined
1 teaspoon grated fresh gingerroot
vegetable oil for deep frying
1 small fresh red chili -- seeded and chopped
Wasabi Paste Soy Dip -- see recipe
1 teaspoon tamarind paste or lemon juice
1 tablespoon tomato pur�e

Place the spring onions, coriander (cilantro), garlic, ginger, chili,


tamarind paste or lemon juice and tomato pur�e in a blender and blend to a
smooth paste.

Cut each sheet of pastry lengthwise into 4 strips 8 � 3 inches.

Take one strip and brush with a little of the oil.

Spread 1/2 teaspoon of the paste along one narrow end.

Place a prawn over the top, with only the tail extending beyond the edge
of the pastry.

Roll up to enclose the prawn, twisting the ends together to seal.


Cover with a clean tea towel and repeat to make 12 fingers.

Heat 4 inches of vegetable oil in a heavy-based pan to a temperature of


350�F or until a cube of bread browns in 30 seconds.

Carefully slip in the prawn fingers and cook for 2 minutes until the
pastry is crisp and golden.

Drain on absorbent paper, and serve at once with the Wasabi Soy Dip.

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

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

Per serving: 168 Calories (kcal); 8g Total Fat; (51% calories from fat); 7g
Protein; 10g Carbohydrate; 32mg Cholesterol; 713mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 20050 20056 0 0 1374 20083 0 4702 0 797 1505

* Exported from MasterCook *

Wasabi Paste Soy Dip

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Dips/Salsas New Zealand Wasabi

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon either Mild or Hot "NAMIDA" Wasabi Paste
1 small red chilli -- seeded and sliced
1 tablespoon lime juice
2 tablespoons dark soy sauce
2 tablespoons water
1 tablespoon soft brown sugar

Place all the ingredients in a small pan, heat gently to dissolve the
sugar.

Set aside to cool.

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

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

Per serving: 13 Calories (kcal); trace Total Fat; (1% calories from fat); trace
Protein; 3g Carbohydrate; 0mg Cholesterol; 238mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Serving Ideas : Serve with Filo Prawn Fingers and Prawn Balls.

Nutr. Assoc. : 1685 4702 0 1396 0 210

* Exported from MasterCook *

Fish Cutlet

Recipe By :
Serving Size : 12 Preparation Time :0:30
Categories : Amma's Indian Recipes Fish and Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound freshwater fish (with bones removed)
1 teaspoon ginger paste
1 tablespoon lemon juice
1 medium green chile
1 egg white
2 tablespoons corn flour
1 tablespoon coriander leaves -- chopped
1 teaspoon cumin
1 teaspoon coriander seed powder
1 pinch cinnamon stick powder
1 teaspoon garlic paste
1 medium onion -- chopped finely
Salt -- to taste
Cooking oil -- for deep-frying

Make diagonal slits on the fish and then steam it for ten minutes. Remove
from heat and gently mash it along with the remaining ingredients. Make
dough into walnut-sized balls and flatten slightly.

In a wide skillet heat oil on medium and when hot gently place the cutlets
in the skillet.

Let fry for two minutes and then turn upside down. Both sides must be
golden brown. Do not fry for too long as the taste can become slightly
bitter.

Serve hot. It is a good appetizer.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"0:10"
- - - - - - - - - - - - - - - - - - -

Per serving: 56 Calories (kcal); 2g Total Fat; (25% calories from fat); 8g
Protein; 3g Carbohydrate; 26mg Cholesterol; 32mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 3424 0 0 0 0 0 2863 0 900415 385 3505 0 0 0

* Exported from MasterCook *

Franconian Onion Bread

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Breads/ Muffins Fleischmann's Yeast
Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 pound bacon -- diced
2 pounds onions -- sliced
2 eggs -- slightly beaten
1/4 cup sour cream
2 1/2 cups all-purpose flour (2 1/2 to 2 3/4 cups)
1 package Fleischmann's� Rapid Rise Yeast
1 tablespoon sugar
1 teaspoon salt
1/2 cup milk
1/4 cup water
1/4 cup butter or margarine
1 teaspoon caraway seeds -- optional

Place bacon in Dutch oven over medium heat; top with onions. Cook,
stirring occasionally, until onions are golden, about 20 minutes. Remove
from heat; cool. Stir in 1 egg and sour cream; reserve.

Combine 1 1/2 cups flour, Rapid Rise Yeast, sugar and salt in a large
bowl. Heat milk, water and butter to 125� to 130�F. Stir into dry mixture.
Add 1 egg. Stir in enough remaining flour to make a soft dough. On lightly
floured surface, knead until smooth and elastic, about 8 to 10 minutes.
Cover; let rest 10 minutes.

Roll dough to 11 � 16-inch rectangle. Place in jelly-roll pan, pushing


dough up around edges to form a rim. Spread onion mixture on dough.
Sprinkle with caraway seeds, if desired.

Bake at 400�F for 30 to 35 minutes, until center is set and edges of dough
are lightly browned. Cut into 2-inch squares. Serve warm.

Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"40 Hors d'oeurvres"
- - - - - - - - - - - - - - - - - - -

Per serving: 73 Calories (kcal); 3g Total Fat; (40% calories from fat); 2g
Protein; 8g Carbohydrate; 16mg Cholesterol; 116mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 14 26366 0 0 0 0 0 252

* Exported from MasterCook *

Fresh California Tomato-Pineapple Salsa

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : California Tomato Commission Dips/Salsas

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
9 cups fresh California tomatoes -- diced
3 cups finely diced pineapple
2 cups sliced green onions
3 whole fresh or canned jalape�o chilies -- seeded and chopped
finely
1/2 cup chopped fresh cilantro
1/2 cup fresh lemon juice
6 cloves garlic -- chopped finely

Combine all ingredients in mixing bowl. Combine gently until evenly mixed.
Serve 1/2 cup salsa per serving with grilled or broiled fish or chicken.

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

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

Per serving: 29 Calories (kcal); trace Total Fat; (8% calories from fat); 1g
Protein; 7g Carbohydrate; 0mg Cholesterol; 8mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 5296 3057 0 26360 0 0 0

* Exported from MasterCook *

Fresh Melon Salsa

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dips/Salsas The National Honey Board
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups diced melon
6 tablespoons lime juice
1/4 cup honey
1/4 cup diced red bell pepper
1 1/2 tablespoons finely chopped cilantro
1 tablespoon seeded minced jalape�o pepper
1/2 teaspoon salt

Combine all ingredients in large bowl; mix well. Refrigerate overnight to


allow flavors to blend. Serve over grilled fish or chicken.

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

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

Per serving: 118 Calories (kcal); trace Total Fat; (1% calories from fat); 1g
Protein; 32g Carbohydrate; 0mg Cholesterol; 281mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1 Other
Carbohydrates

Nutr. Assoc. : 4128 0 0 20164 26108 20102 0

* Exported from MasterCook *

Fresh Tomato Mozzarella Toast

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Florida Tomato Committee Pork
Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds fresh Florida tomatoes
1/4 cup olive oil -- divided
1/3 cup thinly slivered fresh basil
OR
1/3 cup chopped parsley
1 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 (8-inch long) Italian rolls
8 thin slices Prosciutto di Parma
OR
8 thin slices baked ham (about 4 ounces)
1 cup shredded Mozzarella cheese (8 ounces)
Preheat broiler. Use tomatoes held at room temperature until fully ripe.
Core tomatoes; chop (makes about 5 cups).

In a large bowl combine tomatoes, 2 tablespoons of the olive oil, the


basil, garlic, salt and black pepper; let stand at least 30 minutes.

Slice rolls in half horizontally, then vertically. Brush cut sides of


bread with the remaining 2 tablespoons olive oil; place on a shallow pan;
broil until golden. Reserve about 1/3 cup of the tomato mixture; spoon
remaining tomato mixture on rolls, dividing evenly. Top each with 2 slices
of prosciutto, 1/4 cup Mozzarella and an equal amount of the reserved
tomato mixture. Broil until cheese is just melted, about 3 minutes. Serve
immediately.

Source:
"Florida Tomato Committee"
Yield:
"4 Portions"

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

Per serving: 378 Calories (kcal); 29g Total Fat; (67% calories from fat); 16g
Protein; 16g Carbohydrate; 47mg Cholesterol; 1037mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 3415 0 3332 0 2130706543 0 0 0 756 2130706543 0 3657 922

* Exported from MasterCook *

Fried Plantain Sticks

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Plantains Snacks
Turbana Corporation

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 ripe plantains (yellow skin with black
spots)
2 eggs -- beaten with the water
1/4 cup water
2 cups flaked coconut
1/2 cup bread crumbs (plain)
Flour -- for dredging
Oil -- for frying
Duck sauce -- for dipping

Peel and cut plantains in half crosswise then again in half lengthwise,
then cut each section into four (4) sticks. Dredge in flour, shake off
excess flour. Dip in beaten eggs and water mixture. Roll in coconut flakes
mixed with bread crumbs and fry on low heat until golden. Serve with duck
sauce.

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

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

Per serving: 425 Calories (kcal); 15g Total Fat; (30% calories from fat); 7g
Protein; 70g Carbohydrate; 94mg Cholesterol; 245mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 4 Fruit; 2 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 4524 0 0 2737 196 0 0 0

* Exported from MasterCook *

Fried Plantains

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Plantains Snacks
Turbana Corporation

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
FRIED RIPE PLANTAINS
Oil -- for frying
Ripe plantain

FRIED GREEN PLANTAINS


Oil -- for frying
Green plantains

Fried Ripe Plantains: Heat one inch of oil on medium high heat. Peel a
ripe plantain (black) and cut slices on an angle about 1" thick. Fry on
both sides until brown. Enjoy them hot.

Fried Green Plantains: Heat one inch of oil on medium high heat. Peel
green plantain and slice into 1/2" thick slices. Fry on both sides about 3
minutes. Dry on paper towel. Flatten fried plantains. Place in hot oil
again and fry both sides until brown. Dry on paper towel and sprinkle with
salt.

Source:
"Turbana Corporation"
S(Internet address):
"http://www.turbana.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
Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Fruit Salsa

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds fresh diced pineapple
1 papaya -- diced
1 mango -- diced
1 red onion -- diced
6 tablespoons orange juice
2 teaspoons Jamaican jerk spice blend

In large bowl, combine fresh diced pineapple, diced papaya, diced mango,
diced red onion, orange juice and Jamaican jerk spice blend. Cover and
refrigerate up to six hours.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"4 3/4 cups"

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

Per serving: 100 Calories (kcal); 1g Total Fat; (5% calories from fat); 1g
Protein; 25g Carbohydrate; 0mg Cholesterol; 5mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 3057 0 0 0 0 26644

* Exported from MasterCook *

Fruit Sauce

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup dried apricots -- minced
1 cup dried apples -- diced
1/4 cup brandy
3 tablespoons butter
1/2 cup onion -- minced
1 clove garlic -- minced
1/4 cup Marsala wine
2 cups pork stock
Zest from an orange

In a large saucepan, bring to a boil minced dried apricots, diced dried


apples, brandy, butter, minced onion, minced garlic clove, Marsala, pork
stock and the zest from one orange.

Boil gently, stirring occasionally; reduce by half. Thicken with arrowroot


if desired.

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

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

Per serving: 73 Calories (kcal); 3g Total Fat; (41% calories from fat); trace
Protein; 9g Carbohydrate; 8mg Cholesterol; 37mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 27167 2130706543

* Exported from MasterCook *

Fruit-Flavored Popcorn

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : National Presto Industries Popcorn
Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 quarts popped popcorn
1 package (makes 1 quart) fruit-flavored unsweetened
soft drink mix
1 cup sugar
3/4 cup water

Keep popped corn warm in a 250 degree oven. Combine sugar, soft drink mix,
and water in a heavy saucepan. Cook and stir over medium heat until sugar
is dissolved. Bring to a boil and cook to soft-crack stage (270 degrees on
candy thermometer). Remove popcorn from oven. Pour syrup in a steady
stream over popped corn; toss to mix thoroughly. Return to oven for 10
minutes. Cool and store in an airtight container.

Source:
"National Presto Industries"
S(Internet address):
"http://www.presto-net.com/index.html"
Yield:
"3 quarts"

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

Per serving: 120 Calories (kcal); 3g Total Fat; (22% calories from fat); 1g
Protein; 23g Carbohydrate; 0mg Cholesterol; 98mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 1155 27252 0 0

* Exported from MasterCook *

Gingered Salsa

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups tomatoes -- seeded, peeled, chopped
1/3 cup green onion -- chopped
1 tablespoon ginger root -- grated
1/3 cup cilantro -- chopped
2 cloves garlic -- minced
2 tablespoons red chili oil
2 teaspoons sesame oil
3 tablespoons red wine vinegar
1 tablespoon salad oil
2 tablespoons sugar
1 teaspoon salt

In large bowl, stir together chopped tomatoes, chopped green onions,


grated ginger root, chopped cilantro, minced garlic cloves, red chile oil,
sesame oil, red wine vinegar, salad oil, sugar and salt. Cover and
refrigerate for 24 hours to let flavors marry before using.

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

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

Per serving: 81 Calories (kcal); 6g Total Fat; (67% calories from fat); 1g
Protein; 6g Carbohydrate; 0mg Cholesterol; 273mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 4267 0 0 0 0 0


* Exported from MasterCook *

Gourmet Pickled Alaska Halibut

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish and Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds Alaska halibut -- thawed if necessary
1 cup water
1 cup white vinegar
1/3 cup white wine
1/4 cup sugar
1 tablespoon olive oil
2 teaspoons salt
10 peppercorns
4 whole cloves
2 bay leaves
1 medium onion -- thinly sliced
1 lemon -- thinly sliced
Chopped fresh parsley -- for garnish
Lemon slices -- for garnish

Remove skin and bones from halibut; cut into 1 inch pieces.

In large saucepan, combine water, vinegar, wine, sugar, oil and


seasonings. Bring to boil; simmer, covered, 15 minutes. Return to full
boil; add halibut. Simmer gently 3 to 5 minutes or until halibut barely
flakes when tested with a fork. Layer halibut, onion and thinly sliced
lemon in 1-1/2 quart serving bowl; pour stock over all. Refrigerate,
covered, overnight. Before serving, drain; garnish with parsley and lemon
slices.

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

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

Per serving: 77 Calories (kcal); 2g Total Fat; (23% calories from fat); 10g
Protein; 5g Carbohydrate; 15mg Cholesterol; 242mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 705 0 0 0 0 0 0 4437 5563 2160 0 0 0 0

* Exported from MasterCook *

Granny Smith Stilton Relish

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiments Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 whole Granny Smith apples -- diced
1/3 cup red onion -- diced
1/2 cup parsley -- minced
1 cup Stilton -- crumbled
Lemon juice

Dice Granny Smith apples; sprinkle with lemon juice; stir together with
diced red onion, minced parsley and crumbled Stilton (or other blue-veined
cheese).

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

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

Per serving: 23 Calories (kcal); trace Total Fat; (2% calories from fat); trace
Protein; 6g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 5771 0

* Exported from MasterCook *

Green Chile and Cheddar-Stuffed French Bread

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
2 cups all-purpose flour (2 to 2 1/2 cups)
1 package Fleischmann's� Rapid Rise Yeast
3/4 teaspoon salt
3/4 cup very warm water (120� to 130�F)
1 tablespoon olive or vegetable oil

FILLING
1 1/2 cups 1-pint canning jars
1 4-ounce 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: In large bowl, combine 1 cup flour, undissolved yeast and
salt. Stir in water and oil. Stir in enough remaining flour to make soft
dough. Knead on lightly floured surface until smooth and elastic, about 4
to 6 minutes. Cover; let rest 10 minutes.

To shape and fill: 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"

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

Per serving: 95 Calories (kcal); 2g Total Fat; (16% calories from fat); 3g
Protein; 17g Carbohydrate; 0mg Cholesterol; 279mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 14 26366 0 3728 986 0 0 0 27203 2678 0 0 0 0

* Exported from MasterCook *

Grilled Salsa-Cheese Dip

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 pound mild cheese (such as Edam, Gouda or Jack)
1/2 cup bottled salsa
Raw vegetable dippers -- if desired
Tortilla chips

Shred cheese; place in small heat-proof ceramic or metal dish or skillet.


Stir in salsa. Place over medium-hot coals; let cheese melt, stirring
frequently to make sure cheese doesn't scorch on bottom of dish. Scoop
melted cheese mixture with fresh raw vegetables or tortilla chips, if
desired.

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

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

Per serving: 110 Calories (kcal); 9g Total Fat; (69% calories from fat); 7g
Protein; 1g Carbohydrate; 25mg Cholesterol; 222mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 916 1325 2130706543 2130706543

* Exported from MasterCook *

Grilled Zucchini

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound zucchini
2 tablespoons olive oil
1 teaspoon oregano -- dried
Pepper -- to taste
2 tablespoons lime juice
Salt -- to taste

Slice zucchini in half lengthwise. Rub with olive oil. Sprinkle with
pepper. Let rest for about 30 minutes.

Preheat broiler. Place zucchini on baking pan, cut sides up. Broil close
to the heat until well browned. Remove from heat. Sprinkle with lime
juice. Season to taste.

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

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

Per serving: 78 Calories (kcal); 7g Total Fat; (74% calories from fat); 1g
Protein; 4g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0
* Exported from MasterCook *

Guacamole

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Belgian Endive Marketing Board Dips/Salsas

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 ripe avocados
Juice of one lemon
1/2 small red onion -- diced
1 tomato -- seeded and diced
Salt to taste
Hot pepper sauce -- to taste

Mash the avocados, add the other ingredients, and mix.

Source:
"Belgian Endive Marketing Board"
S(Internet address):
"http://www.belgianendive.com/"

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

Per serving: 176 Calories (kcal); 16g Total Fat; (72% calories from fat); 2g
Protein; 11g Carbohydrate; 0mg Cholesterol; 13mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2108 0 0 0 0 0

* Exported from MasterCook *

Halibut Pat�

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish and Seafood
Miscellaneous Spreads/ Pat�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 ounces poached Alaska halibut*
1 8-ounce package cream cheese -- softened
2 tablespoons lemon juice
2 teaspoons grated onion
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon dill weed -- crushed
Dash bottled hot pepper sauce
Parsley sprigs
Assorted snack crackers

Flake halibut; combine with cream cheese. Add lemon juice, onion and
seasonings. Blend thoroughly in food processor or electric mixer.

Press mixture into bowl or mold lined with plastic wrap. Refrigerate
several hours or overnight. Unmold onto serving platter; garnish with
parsley. Serve with snack crackers.

Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/laocal/akpages/COMMERCE/asmihp.htm"
Yield:
"2 1/2 cups of pate."

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

Per serving: 147 Calories (kcal); 11g Total Fat; (66% calories from fat); 11g
Protein; 1g Carbohydrate; 45mg Cholesterol; 310mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

NOTES : *Poached Alaska Halibut: Cover halibut, thawed if necessary, with


boiling, salted water. Add 2 slices onion, 2 slices lemon, 4
sprigs parsley and several peppercorns. Simmer, covered, allowing
10 minutes per inch of thickness measured at its thickest part or
until halibut flakes easily when tested with a fork.
Nutr. Assoc. : 26446 0 0 0 0 0 0 0 3726 20143 467

* Exported from MasterCook *

Ham Pizza Snacks

Recipe By :
Serving Size : 10 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pizza
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 7 1/2 ounce package refrigerated biscuit dough
1/4 cup pizza sauce
2/3 cup diced ham
2/3 cup shredded Mozzarella cheese

Spray cookie sheet with nonstick vegetable spray. Separate biscuits and
flatten on cookie sheet, leaving space between so edges do not touch.
Spread 1 teaspoon pizza sauce on each biscuit. Top each biscuit with 1
tablespoon of diced ham and 1 tablespoon shredded cheese. Bake in 400�F
oven for 8-10 minutes or until biscuits are light brown and cheese is
melted.

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

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

Per serving: 112 Calories (kcal); 6g Total Fat; (46% calories from fat); 5g
Protein; 10g Carbohydrate; 12mg Cholesterol; 424mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 450 0 3653 0

* Exported from MasterCook *

Ham Spirals

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Cherry Marketing Institute Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 3-ounce package cream cheese -- softened
1/4 cup finely chopped dried tart cherries
3 tablespoons finely chopped pecans
2 tablespoons mayonnaise
1/2 teaspoon honey mustard or spicy brown mustard
4 thin slices cooked ham

In a small bowl, combine cream cheese, dried cherries, pecans, mayonnaise


and mustard; mix well.

Spread cherry mixture evenly on ham slices. Roll up jelly-roll style;


fasten with wooden picks. Let chill several hours. Remove wooden picks.
Slice each ham roll crosswise into 1/4-inch slices; serve on crackers.

Serving size: 2 pieces


Makes about 40 (1/4 inch pieces)

Description:
"Cherries and pecans add crunch to filling."
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"

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

Per serving: 48 Calories (kcal); 4g Total Fat; (75% calories from fat); 1g
Protein; 2g Carbohydrate; 7mg Cholesterol; 80mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 473 26525 20148 0 20015 3657


* Exported from MasterCook *

Ham Tortilla Roll-Ups

Recipe By :
Serving Size : 1 Preparation Time :0:05
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 small (6-inch) flour tortilla
2 teaspoons reduced-fat cream cheese*
1 ounce thinly sliced ham
2 tablespoons shredded lettuce
2 tablespoons shredded carrot

Spread tortilla evenly with cream cheese. Top with ham, lettuce and
carrots. Roll up tortilla and enjoy.

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

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

Per serving: 161 Calories (kcal); 5g Total Fat; (27% calories from fat); 9g
Protein; 20g Carbohydrate; 19mg Cholesterol; 560mg Sodium
Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : *Experiment with different cream cheese flavors. This roll-up


tastes great with veggie-flavored cream cheese.
Nutr. Assoc. : 1664 20218 5915 0 4921

* Exported from MasterCook *

Ham-Wrapped Fruit

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup light cream cheese
1 tablespoon orange marmalade
2 ounces thinly sliced fully-cooked ham -- cut into 1 � 4-inch
strips
1/4 medium cantaloupe or honeydew melon -- cut into thin wedges and
peeled
2 kiwi fruit -- peeled and sliced
In small bowl combine cream cheese and orange marmalade; mix well. Spread
cream cheese mixture on one side of each ham strip. Place a piece of fruit
on each ham strip and wrap around fruit. Cover and chill.

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

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

Per serving: 198 Calories (kcal); 7g Total Fat; (30% calories from fat); 10g
Protein; 26g Carbohydrate; 29mg Cholesterol; 580mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 3887 245 0

* Exported from MasterCook *

Hawaiian Cocktail Sausages

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Monitor Sugar Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 packages heat & serve sausages
1 tablespoon cornstarch
1/4 cup white vinegar
1/2 cup pineapple juice
1/4 cup water
1/2 cup green pepper -- cut into small pieces
1 cup pineapple chunks
1/2 cup maraschino cherries
1/2 cup Big Chief brown sugar

Brown sausages and cut into pieces.

Boil the cornstarch, Big Chief brown sugar, vinegar, pineapple juice,
water, and green pepper for 5 minutes. Add 1 cup of pineapple chunks,
cherries, and sausages.

This can be made ahead and frozen or refrigerated before use.

Description:
"Say "Aloha!" to this island treat!"
Cuisine:
"Hawaiian"
Source:
"Monitor Sugar"
S(Internet address):
"http://www.monitorsugar.com/"
Yield:
"5 1/4 cups"

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

Per serving: 40 Calories (kcal); trace Total Fat; (10% calories from fat); trace
Protein; 9g Carbohydrate; 1mg Cholesterol; 18mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 1129 0 0

* Exported from MasterCook *

Hazelnut Cheddar Cheese Dip

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dips/Salsas Dundee Hazelnuts
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups finely grated sharp Cheddar cheese
1 cup unflavored yogurt
OR
1 cup sour cream
1/2 cup roasted and finely chopped Oregon
hazelnuts
1 1/2 teaspoons dry mustard

Mix all ingredients together. Chill. Serve with potato chips or


well-chilled vegetable sticks.

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

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

Per serving: 155 Calories (kcal); 14g Total Fat; (79% calories from fat); 6g
Protein; 2g Carbohydrate; 28mg Cholesterol; 128mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4908 2130706543 0 0 3677 0

* Exported from MasterCook *

Hazelnut Fried Mushrooms


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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 eggs
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon nutmeg
1/3 cup ground hazelnuts (1 1/2 ounce)
1/2 cup fine dry bread crumbs
1 pound mushrooms -- washed and dried
Solid all-vegetable shortening for frying

In small bowl, slightly beat eggs with salt, pepper and nutmeg. In
separate bowl, mix together Oregon hazelnuts and bread crumbs. Dip
mushrooms in egg mixture, then coat with Oregon hazelnut mixture. Heat
shortening to 365� in deep pan and fry mushrooms, a few at a time, 6 to 7
minutes, or until golden brown on all sides. Drain on paper towel and
sprinkle with additional salt, if desired.

Makes 4 to 6 servings.

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

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

Per serving: 125 Calories (kcal); 7g Total Fat; (48% calories from fat); 5g
Protein; 11g Carbohydrate; 62mg Cholesterol; 277mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 3677 3166 0 0 0

* Exported from MasterCook *

Hazelnut Olive Cheese Ball

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dundee Hazelnuts Snacks
Spreads/ Pat� The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 8-ounce package cream cheese -- softened
8 ounces sharp Cheddar cheese (2 cups) -- shredded, room
temperature
1/2 cup chopped stuffed green olives
2 tablespoons minced parsley
1 tablespoon minced green onion
1/4 teaspoon hot pepper sauce
1/2 cup finely chopped roasted Oregon hazelnuts

In a large bowl, cream together the cream and sharp cheeses. Stir in
olives, parsley, green onion and hot pepper sauce until well mixed. Shape
into a ball and roll in the chopped hazelnuts. Cover and chill 1 to 24
hours. Serve with crackers.

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

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

Per serving: 186 Calories (kcal); 17g Total Fat; (81% calories from fat); 7g
Protein; 2g Carbohydrate; 41mg Cholesterol; 225mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 4908 3584 0 0 0 3677

* Exported from MasterCook *

Hazelnut Shrimp Cheese Puffs

Recipe By :
Serving Size : 35 Preparation Time :0:00
Categories : Dundee Hazelnuts Fish and Seafood
Snacks The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 8 1/4-ounce can pineapple -- well-drained
1/2 cup shredded carrot
1/2 pound Ricotta cheese
1/2 cup plain yogurt
1 teaspoon lemon juice
2 4 1/2-ounce cans small shrimp -- drained
2 hard cooked eggs -- chopped
1/2 cup roasted and chopped Oregon hazelnuts
Appetizer Cream Puffs -- (see recipe)

Combine first five ingredients. Fold in shrimp, eggs and nuts. Cover and
chill. Just before serving, spoon a rounded tablespoon of filling into
each cream puff.

Yield: 35 to 40 puffs.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"

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

Per serving: 42 Calories (kcal); 3g Total Fat; (57% calories from fat); 3g
Protein; 1g Carbohydrate; 28mg Cholesterol; 23mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 3673 3677 0

* Exported from MasterCook *

Appetizer Cream Puffs

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Dundee Hazelnuts Snacks
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup butter or margarine
1 cup water -- boiling
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs

In a saucepan, melt 1/2 cup butter or margarine in 1 cup boiling water.


Add 1 cup all-purpose flour and 1/4 teaspoon salt all at once; stir
vigorously. Cook and stir until mixture forms a ball that does not
separate. Remove from heat; cool slightly. Add 4 eggs, one at a time,
beating until smooth after each. Drop level tablespoons of dough 3 inches
apart on greased baking sheet. Bake at 400� for 25 minutes. Cool on rack.
Cut off the top third of each puff. Remove any soft dough from inside.

Yield: 35 to 40 puffs.

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

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

Per serving: 38 Calories (kcal); 3g Total Fat; (65% calories from fat); 1g
Protein; 2g Carbohydrate; 25mg Cholesterol; 43mg 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

* Exported from MasterCook *

Hazelnut, Brie and Apple Appetizer

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Dundee Hazelnuts Snacks
Spreads/ Pat� The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup roasted and chopped Oregon hazelnuts
4 ounces cream cheese -- room temperature
8 ounces Brie cheese (rind trimmed) -- room temperature
1 tart apple -- grated

Blend well the cream cheese with the Brie cheese. Add the hazelnuts and
apple; blend. Spread on melba toast or crackers.

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

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

Per serving: 105 Calories (kcal); 10g Total Fat; (78% calories from fat); 4g
Protein; 2g Carbohydrate; 18mg Cholesterol; 88mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 3677 0 202 5260

* Exported from MasterCook *

Hazelnut-Orange Cheese Ball

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dundee Hazelnuts Snacks
Spreads/ Pat� The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 8-ounce package cream cheese -- softened
1/4 cup butter or margarine -- softened
1 tablespoon grated onion
1 1/2 cups roasted and chopped Oregon hazelnuts
3/4 teaspoon grated orange peel

In a bowl, mix cream cheese and margarine together until smooth. Stir in
onion, 1 cup hazelnuts and orange peel. Shape into a ball. Roll in
remaining hazelnuts, wrap in plastic wrap, and chill until firm. Best if
allowed to season overnight. Serve with crackers.

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

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

Per serving: 211 Calories (kcal); 21g Total Fat; (87% calories from fat); 4g
Protein; 3g Carbohydrate; 31mg Cholesterol; 95mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 3677 0

* Exported from MasterCook *

Herbed Pork Pat�

Recipe By :
Serving Size : 20 Preparation Time :0:25
Categories : Nat. Pork Producers Council Pork
Spreads/ Pat�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 pound boneless pork loin
1/2 pound sliced bacon
2 cups water
3/4 teaspoon dried thyme -- crushed
3/4 teaspoon dried rosemary -- crushed
1 bay leaf
1/4 teaspoon red pepper
2 tablespoons Cognac or other brandy
Melba rounds or assorted crackers

Cut pork and bacon into 1/2-inch pieces. In large saucepan combine pork,
bacon, water, thyme, rosemary, bay leaf, and pepper. Bring to a boil;
reduce heat and simmer, uncovered, for 1 to 1-1/2 hours or till only about
1/4 cup liquid remains, stirring occasionally.

Remove and discard bay leaf; let meat mixture cool 20 minutes. Transfer to
food processor bowl or meat grinder; add cognac. Process till mixture is
consistency of coarse cornmeal, scraping sides of bowl occasionally.

Pack mixture into a small crock. Cover and chill in the refrigerator 12 to
24 hours. Serve with melba rounds or assorted crackers.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"1 1/4 cups"
T(Cooking Time):
"1:30"

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

Per serving: 82 Calories (kcal); 6g Total Fat; (71% calories from fat); 5g
Protein; trace Carbohydrate; 15mg Cholesterol; 186mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 2312 2121 0 0 0 0 0 2770 2130706543

* Exported from MasterCook *

Holiday Honey Wings

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Seasonal/Holiday
The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup honey
3/4 cup diced red sweet peppers
1/3 cup rice wine vinegar
1/3 cup pineapple juice
1/2 teaspoon garlic salt
1/2 teaspoon bottled hot pepper sauce
1 1/2 pounds fried chicken wings
OR
1 1/2 pounds baked chicken wings

Combine honey, peppers, vinegar, pineapple juice and seasonings in small


saucepan; mix well. Cook and stir until mixture begins to thicken. Pour
over chicken wings in baking dish. Bake at 350�F. 12 to 15 minutes or
until wings are glazed with sauce.

Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
Yield:
"1 1/2 Pounds"

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

Per serving: 337 Calories (kcal); 13g Total Fat; (34% calories from fat); 16g
Protein; 40g Carbohydrate; 49mg Cholesterol; 230mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 2
1/2 Other Carbohydrates

Serving Ideas : For a spicier version, buffalo chicken wings may be used.

Nutr. Assoc. : 0 20164 0 0 0 3726 900091 0 2130706543

* Exported from MasterCook *

Honey Lime Butter

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiments Nat. Pork Producers Council
Spreads/ Pat�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 tablespoons butter -- softened
1 tablespoon honey
1/4 teaspoon black pepper
2 teaspoons fresh lime juice

In small bowl, stir together all ingredients until blended. Cover and
refrigerate until serving.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"1/4 cups"

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

Per serving: 119 Calories (kcal); 12g Total Fat; (84% calories from fat); trace
Protein; 5g Carbohydrate; 31mg Cholesterol; 117mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0

* Exported from MasterCook *

Honey Mustard Mayonnaise

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiments Spreads/ Pat�
The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup mayonnaise
1/4 cup honey
2 tablespoons Dijon-style mustard
1 teaspoon prepared horseradish

Combine all ingredients; mix thoroughly.

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

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

Per serving: 183 Calories (kcal); 18g Total Fat; (80% calories from fat); trace
Protein; 9g Carbohydrate; 7mg Cholesterol; 167mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2
Other Carbohydrates

Serving Ideas : Serve as dip for fresh vegetables, spread on sandwiches with meat
filling, or heat slightly and spoon over cooked vegetables.

Nutr. Assoc. : 0 0 0 0

* Exported from MasterCook *

Hot Shot Cherries

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cherry Marketing Institute Nuts
Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups pecan halves
1 cup dried tart cherries
2 tablespoons Worcestershire sauce
1/2 teaspoon cayenne pepper -- or to taste (1/2 to 1 teaspoon)
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt -- or to taste (1/2 to 1 teaspoon)
1/2 teaspoon ground cumin
1/8 teaspoon dried oregano
2 tablespoons vegetable oil

In a medium bowl, combine pecans and cherries. In a small bowl, combine


Worcestershire sauce, cayenne, garlic powder, seasoned salt, cumin and
oregano; mix well. Pour over pecan mixture; stir to coat.

Heat oil in a large skillet over medium heat. Add pecan mixture. Cook,
stirring constantly, about 5 minutes. Do not allow mixture to burn. Remove
from heat. Spread pecans on waxed paper to cool. Store in a tightly
covered container.

Serving size: 1/4 cup


Description:
"Pecans and cherries pack a punch!"
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
Yield:
"3 Cups"

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

Per serving: 183 Calories (kcal); 15g Total Fat; (67% calories from fat); 2g
Protein; 14g Carbohydrate; 0mg Cholesterol; 83mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 0
Other Carbohydrates

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

* Exported from MasterCook *

Italian Snack Bread

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads/ Muffins Fleischmann's Yeast
Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 3/4 cups all-purpose flour
1 package Fleischmann's� Rapid Rise Yeast
1 teaspoon rosemary
OR
2 1/2 teaspoons oregano
1/2 teaspoon salt
1 cup water
1/4 cup plus 2 tablespoons olive oil
1 egg -- at room temperature
1/2 cup grated Parmesan cheese
1/4 cup chopped walnuts

Set aside 1 cup flour. In large bowl, combine remaining flour, undissolved
yeast, rosemary and salt. Heat water and 2 tablespoons oil until hot to
touch, 125� to 130�F; stir into dry mixture. Mix in egg and enough
reserved flour to make stiff batter. Cover; let rest 10 minutes.

With lightly oiled hands, spread dough in oiled 13- � 9-inch pan. Make
small indents in surface of dough with finger or end of wooden spoon;
drizzle with remaining oil. Top with cheese and walnuts; press nuts into
dough.

Cover loosely with plastic wrap; let rise in warm, draft-free place until
light and puffy, about 20 minutes. Bake at 400�F for 25 minutes. Cool in
pan on wire rack. Serve warm or cool, cut into squares.
Cuisine:
"Italian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
T(Baking Time):
"0:25"

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

Per serving: 274 Calories (kcal); 11g Total Fat; (37% calories from fat); 8g
Protein; 34g Carbohydrate; 27mg Cholesterol; 236mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 26366 1286 0 2130706543 0 0 986 0 0 0

* Exported from MasterCook *

Japanese Sushi Eggs

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : California Egg Commission Eggs

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 cups sushi rice
6 cups water

SEASONING
1 cup rice vinegar
2 tablespoon salt
48 large California Fresh Eggs -- Hard cooked
3 sheets nori -- chopped
2 avocados -- thinly sliced
Wasabi (optional)
Pickled ginger slices (optional)

Wash rice thoroughly. Drain and rinse until water is clear.

Drain; add 6 cups water; cover and let sit 30 minutes.

Bring to a boil; reduce heat and cook for 10 minutes.

Turn off heat, let stand for 10 minutes.

Cool rice; mix with sushi seasoning.

Separate egg whites and yolks.

Chop yolk and set aside.

Fill whites with rice; garnish with nori, chopped yolk and avocado.
Serve with wasabi and ginger (optional).

Makes: 48 pieces. 2 pieces per serving

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

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

Per serving: 302 Calories (kcal); 12g Total Fat; (34% calories from fat); 14g
Protein; 36g Carbohydrate; 374mg Cholesterol; 654mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates

NOTES : Sushi is derived from two Japanese words, "su" which means vinegar
and "shi" which means to control or arrange. As eggs are an
essential part of Japanese cuisine, a sushi egg specialty is a
natural. Seasoned gently and garnished with avocado and nori these
morsels are subtle and exquisite.
Nutr. Assoc. : 0 0 0 0 0 0 3218 1696 0 27261 0

* Exported from MasterCook *

King Prawns with Four Dips

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish and Seafood New Zealand Wasabi

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
24 King Prawns
Lemon Wedges -- to garnish
Pepper Dip -- see recipe
Spiced Dip -- see recipe
Sesame and Ginger Dip -- see recipe
Wasabi Paste Dipping Sauce -- see recipe

Wash and dry the King prawns.

Bring a large pan of water to a rolling boil, plunge in the King prawns,
return to the boil, and boil for 3 minutes.

Drain, cool briefly under cold running water, and leave to go cold.

Serve the King Prawns on a large platter with the four dips.

Garnish and serve with crusty fresh bread.

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

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

Per serving: 395 Calories (kcal); 35g Total Fat; (78% calories from fat); 10g
Protein; 11g Carbohydrate; 122mg Cholesterol; 602mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 3798 0 0 0 0 0

* Exported from MasterCook *

Pepper Dip

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dips/Salsas New Zealand Wasabi

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 red pepper -- halved and seeded
1 small garlic clove -- crushed
2 tablespoons olive oil
1 yolk of hard boiled egg -- chopped
1 tablespoon chopped fresh parsley

Grill the pepper for 5 minutes each side until charred and softened.

Cool, peel and discard the skin.

Pur�e the flesh in a blender.

Gradually blend in the remaining ingredients to form a smooth sauce.

Cover and set aside.

Serve with King Prawns with Four Dips

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

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

Per serving: 40 Calories (kcal); 4g Total Fat; (89% calories from fat); trace
Protein; 1g Carbohydrate; 27mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 3232 0


* Exported from MasterCook *

Sesame and Ginger Dip

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dips/Salsas New Zealand Wasabi

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 fluid ounces mayonnaise
1 teaspoon sesame oil
1 teaspoon grated fresh gingerroot
1 teaspoon orange juice
1 pinch five spice powder

Combine all ingredients in a bowl until evenly blended.

Cover and set aside.

Serve with King Prawns with Four Dips.

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

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

Per serving: 55 Calories (kcal); 6g Total Fat; (98% calories from fat); trace
Protein; trace Carbohydrate; 2mg Cholesterol; 39mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 630 0 4172

* Exported from MasterCook *

Spiced Dip

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Dips/Salsas New Zealand Wasabi

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 small garlic clove -- crushed
1/2 teaspoon cumin seed -- toasted
1/2 teaspoon paprika
1 pinch cayenne pepper
2 fluid ounces olive oil
1 tablespoon balsamic vinegar
2 tablespoons boiling water
Place crushed garlic and spices in a grinder.

Blend to form a smooth paste.

Put in a bowl, and very gradually whisk in the oil.

Then whisk in the vinegar.

Finally whisk in the water to form a thin pouring sauce.

Cover and set aside.

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

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

Per serving: 31 Calories (kcal); 3g Total Fat; (97% calories from fat); trace
Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Serving Ideas : Serve with King Prawns with Four Dips.

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

* Exported from MasterCook *

Wasabi Paste Dipping Sauce

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dips/Salsas New Zealand Wasabi

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon chopped root ginger
2 tablespoons "NAMIDA" New Zealand Wasabi Paste either
hot or mild to taste
1 clove garlic
2 teaspoons sugar
2 tablespoons light soy sauce
1 tablespoon water
1 tablespoon lemon juice
OR
1 tablespoon lime juice

Place all ingredients in food processor, mix well and strain.

Place in small bowl and use as a dip with seafood, tempura and/or
vegetable pieces.
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"

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

Per serving: 13 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 3g Carbohydrate; 0mg Cholesterol; 153mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 26051 1685 0 0 5063 0 797 0 2130706543

* Exported from MasterCook *

Layered Southwestern Pasta Salad

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces Medium Shells, Elbow Macaroni, or other
medium pasta shape -- uncooked
2 teaspoons vegetable oil
1/2 teaspoon ground cumin
Salt -- to taste
1 15-ounce can black beans -- rinsed and drained
1 11-ounce can whole kernel corn -- drained
1 red bell pepper -- seeds and ribs removed, cut into strips
3/4 cup sliced green onions
1 2 1/4-ounce can sliced black olives -- drained
3/4 cup non-fat mayonnaise
1/2 cup non-fat sour cream
1/4 cup plus 2 tablespoons hot or mild salsa
2 tablespoons minced fresh cilantro

Prepare pasta according to package directions. Drain and rinse under cold
water; drain again. Toss with oil and sprinkle with cumin. Salt to taste.

Layer pasta, beans, corn, bell pepper, green onions and olives in a 2 1/2-
to 3-qt. straight-sided glass bowl. In a small bowl combine mayonnaise,
sour cream and salsa; mix well. Spread mixture evenly over top of pasta,
sealing to edge of bowl. Sprinkle with cilantro. Cover bowl tightly and
chill overnight.

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

Per serving: 309 Calories (kcal); 4g Total Fat; (11% calories from fat); 12g
Protein; 57g Carbohydrate; 2mg Cholesterol; 868mg Sodium
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 848 0 0 0 578 26006 0 0 0 4238 25082 1325 0

* Exported from MasterCook *

Lemon Blossom and Dill Salmon

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dips/Salsas Stash Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 3/4 cups salmon -- skinned and boned
2/3 cup butter -- softened
2 Stash Lemon Blossom tea bags
1 tablespoon water
2 teaspoons chopped fresh dill
Salt and pepper -- to taste

Flake the salmon into a bowl together with butter, lemon blossom herb mix,
water and dill. Blend with mixer or food processor until very smooth.

Pour mix into small bowl and serve on platter with bread sticks and/or raw
vegetables.

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

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

Per serving: 394 Calories (kcal); 34g Total Fat; (78% calories from fat); 21g
Protein; 1g Carbohydrate; 137mg Cholesterol; 383mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 5263 0 3360 0

* Exported from MasterCook *

Lemon Blossom Cream Cheese

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Spreads/ Pat� Stash Tea
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Stash Lemon Blossom tea bags
1 8-ounce package cream cheese

In a small bowl, combine the contents of 5 Lemon Blossom tea bags with the
8 ounces of cream cheese. Mix well.

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

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

Per serving: 51 Calories (kcal); 5g Total Fat; (85% calories from fat); 1g
Protein; 1g Carbohydrate; 16mg Cholesterol; 43mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Serving Ideas : Spread over bagels, or crackers.

Nutr. Assoc. : 5263 0

* Exported from MasterCook *

Lemon Thyme Green Olives

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Miscellaneous National Presto Industries

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 7-ounce jars unpitted green olives
1 lemon -- thinly sliced
2 tablespoons fresh thyme
1/2 cup olive oil

Crush or cut slits in olives. Place in a jar or bowl with sliced lemon.
Place thyme over olives and pour over olive oil. Let stand at room
temperature for 24 hours.

Source:
"National Presto Industries"
S(Internet address):
"http://www.presto-net.com/index.html"
Yield:
"2 1/2 cups"

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

Per serving: 71 Calories (kcal); 7g Total Fat; (90% calories from fat); trace
Protein; 2g Carbohydrate; 0mg Cholesterol; 173mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 3584 0 0 0

* Exported from MasterCook *

Lemon-Nut Twists

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Fleischmann's Yeast Snacks
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
4 1/2 cups all-purpose flour
1/3 cup sugar
2 packages Fleischmann's� Rapid Rise Yeast
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/3 cup margarine
2 eggs

LEMON-NUT FILLING
1 cup chopped walnuts -- toasted
2/3 cup firmly packed light brown sugar
1 1/2 tablespoons grated lemon peel
1/4 cup margarine -- melted
Lemon Icing

LEMON ICING
1 cup confectioners' sugar
1 tablespoon lemon juice

In large bowl, combine 1 1/2 cups flour, granulated sugar, undissolved


yeast and salt. Heat milk, water and margarine until warm (105� to 115�F).
Stir into dry ingredients. Stir in eggs and remaining flour to make stiff
batter; grease top. Cover tightly with plastic wrap; refrigerate 2 hours
or up to 3 days.

Meanwhile, combine walnuts, brown sugar and lemon peel; reserve.

Punch dough down. On lightly floured surface, divide dough in half. Roll
each to 21 � 8-inch rectangle. Brush middle third of one rectangle,
covering 8 � 7-inch portion, with 1 tablespoon melted margarine; sprinkle
with 1/4 of walnut filling. Fold one of the remaining dough thirds over
filling. Brush folded dough with 1 tablespoon margarine. Sprinkle with 1/4
filling. Fold remaining dough third over filling; pinch edges to seal. Cut
into 8 (1-inch wide) strips. Twist each strip, in opposite directions, 3
times. Place on greased baking sheet. Repeat with remaining rectangle.

Cover; let rise in warm, draft-free place until doubled in size, about 20
to 30 minutes. Bake at 375�F for 15 minutes or until done. Cool on wire
racks. Drizzle with Lemon Icing.
____________________

Lemon Icing: Combine 1 cup confectioner's sugar and 1 to 2 tablespoons


lemon juice. Beat until smooth.

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

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

Per serving: 333 Calories (kcal); 12g Total Fat; (33% calories from fat); 7g
Protein; 49g Carbohydrate; 25mg Cholesterol; 229mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 0 26366 0 0 0 0 0 0 0 0 0 20084 0 0 0 1191 0

* Exported from MasterCook *

Light Pasta Salad with Fresh Tuna Steak

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish and Seafood National Pasta Association
Pasta Salad

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
16 ounces Rotini, Twists, or Spirals -- uncooked
12 ounces fresh tuna steak -- cooked
3 tablespoons olive oil
OR
3 tablespoons vegetable oil
4 tablespoons Dijon-style mustard
6 tablespoons rice wine vinegar
Grated rind of 3 limes -- finely chopped
6 fresh parsley sprigs -- chopped
2 tablespoons low-sodium soy sauce
3 garlic cloves -- minced
1 teaspoon dried dill weed
1 cup chopped red bell pepper
1 cup green beans -- julienne, blanched
2/3 cup red onion -- pared, thinly sliced

Break tuna into small bite-size pieces; reserve. Cook pasta; drain and
rinse with cold water. Combine all dressing ingredients; mix well. Toss
together pasta, peppers, beans, onions, tuna and dressing. If possible,
refrigerate salad overnight to allow flavors to blend. Serve cold.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

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

Per serving: 685 Calories (kcal); 17g Total Fat; (22% calories from fat); 37g
Protein; 95g Carbohydrate; 32mg Cholesterol; 534mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 4785 5328 986 0 2130706543 0 0 3949 0 0 0 0 0 0 0

* Exported from MasterCook *

Mango Salsa

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dips/Salsas Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 mangos -- diced
2 avocados -- diced
2 green chiles -- diced
2 cups red bell pepper -- diced
2 tomatoes -- diced
1/2 cup green onion -- chopped
1/2 cup olive oil
1/4 cup white wine vinegar
Salt and pepper -- to taste

In large bowl, stir together mangoes, avocados, green chiles, diced red
bell pepper, tomatoes, chopped green onion, olive oil, white wine vinegar,
salt and pepper to taste.

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

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

Per serving: 194 Calories (kcal); 14g Total Fat; (62% calories from fat); 2g
Protein; 18g Carbohydrate; 0mg Cholesterol; 8mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 3 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 3577 0 0 0 0 0 0

* Exported from MasterCook *


Mariachi Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Lawry's Seasoning Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/4 cups crushed tortilla chips
1 1-ounce package Lawry's Taco Spices and Seasonings
1 pound boneless chicken breasts
OR
24 chicken drumettes
Salsa -- optional
Sour cream -- optional

In large plastic bag, combine chips and Taco Spices and Seasoning; shake.
Dampen chicken with water, shake off excess. Put chicken in bag and shake
to coat with chips. Arrange in greased shallow baking pan. Bake,
uncovered, in preheated 350�F oven 40 to 45 minutes. Serve with salsa and
sour cream, if desired.

Makes 4 servings or 24 appetizers

Description:
"A crispy chicken dish everyone loves!"
Cuisine:
"Mexican"
Source:
"Lawry's"
S(Internet address):
"http://www.lawrys.com/"

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

Per serving: 270 Calories (kcal); 9g Total Fat; (30% calories from fat); 27g
Protein; 19g Carbohydrate; 69mg Cholesterol; 648mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 0 5242 9208 0 2130706543 0 0

* Exported from MasterCook *

Meat-Wrapped Fruits

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cantaloupe or honeydew melon -- peeled and thinly wedged
1/2 pound wafer-thin-sliced prosciutto
2 apples -- cored and cut into wedges
2 pears -- cored and cut into wedges
Fresh lime wedges
1/2 pound very thinly sliced spiced deli sausage -- (like hard
salami)

Shortly before serving, wrap melon wedges in prosciutto. Sprinkle apple


and pear wedges with fresh lime juice; wrap in sausage. Arrange on serving
tray.

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

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

Per serving: 33 Calories (kcal); 1g Total Fat; (38% calories from fat); 2g
Protein; 3g Carbohydrate; 6mg Cholesterol; 179mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 26362 4633 0 0 2130706543 4814

* Exported from MasterCook *

Mendenhall Crab Puffs

Recipe By :Judy, Auke Bay, Alaska


Serving Size : 20 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish and Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup water
1/2 cup butter or margarine
1 cup sifted flour
4 eggs

CRAB FILLING
2 cups crab -- drained
1/4 cup minced celery
3 tablespoons grated onion
Pepper to taste
3 tablespoons Miracle Whip salad dressing

Bring water and butter or margarine to a rolling boil in saucepan over


medium heat. Stir in flour at once. Stir vigorously over low heat, about 1
minute or until mixture leaves the pan and forms a ball. Remove from heat.
Beat eggs in thoroughly, one at a time.

Beat till mixture is smooth and velvety. Drop by spoon onto ungreased
baking sheet, into about the size of a walnut. Bake at 400� for 30 to 35
minutes or until golden brown and dry. Cool thoroughly. Cut off tops with
a sharp knife. Scoop out any filaments of soft dough. Fill with crab
filling. Replace tops. Serve immediately or refrigerate, covered.

Filling: Combine all ingredients.

Makes 18-20 puffs.

Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
T(Baking Time):
"0:35"

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

Per serving: 96 Calories (kcal); 6g Total Fat; (60% calories from fat); 4g
Protein; 5g Carbohydrate; 61mg Cholesterol; 115mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 26379 3218 0 0 0 2656 0 1091 883

* Exported from MasterCook *

Mexicali Pizza

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Pizza Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 English muffins -- split and toasted
1 14-ounce jar Rag� Pizza Quick Sauce
1 8 3/4-ounce can red kidney beans -- drained
1 cup chopped onion
1 tablespoon finely chopped jalape�o pepper (1 to 2
tablespoons)
12 tortilla chips
2 cups shredded Monterey Jack cheese (8 oz.)
1 tablespoon chili powder

Preheat oven to 425 degrees F. Spoon 1 1/2 tablespoons pizza sauce on each
toasted muffin half. Evenly top with beans, onion, jalape�o pepper,
tortilla chips and cheese. Sprinkle with chili powder. Bake 12-15 minutes
or until heated through.

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

Per serving: 411 Calories (kcal); 15g Total Fat; (35% calories from fat); 14g
Protein; 46g Carbohydrate; 17mg Cholesterol; 602mg Sodium
Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 26052 0 916 0

* Exported from MasterCook *

Mexicali Pizza Wheel

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Fleischmann's Yeast Pizza

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
MEXICALI FILLING
1 pound ground beef -- browned and drained
1 8 3/4-ounce can kidney beans -- drained
1 8-ounce can tomato sauce
2 teaspoons chili powder
1 4-ounce jar diced pimientos
1 cup grated cheese
2 tablespoons chopped mild green chiles

DOUGH
2 3/4 cups all-purpose flour
1/2 cup cornmeal
1 package Fleischmann's� Rapid Rise Yeast
1 tablespoon sugar
1 teaspoon salt
1 cup very warm water (125� to 130�F)
2 tablespoons butter or margarine -- softened

Prepare Mexicali Filling; combine ground beef, browned and drained; kidney
beans, tomato sauce; chili powder. Cook, stirring occasionally, until dry.
Cool. Stir in diced pimientos, grated cheese, and chopped mild green
chiles. Set aside.

Combine 1 cup flour, cornmeal, undissolved yeast, sugar and salt. Add
water and butter; beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Beat 2 minutes at high speed. With spoon, stir
in enough remaining flour to make soft dough. Knead on floured surface
until smooth, about 4 minutes. Cover; let rest 10 minutes.

Roll dough to 15-inch circle. Place in greased 14-inch pizza pan. Form a
standing rim of dough around edge. Cut a 7-inch "X" in center of circle.
Cut another "X" to form 8 pie-shaped wedges in center. Spread a 3-inch
border of Mexicali Filling evenly around edge of dough. Pull cut points of
dough over filling, tuck under rim and press to seal.

Bake at 425�F on lowest oven rack for 15 to 20 minutes or until done.


Cuisine:
"Mexican"
Source:
"Fleischmann's Yeast"
S(internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Pizza"

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

Per serving: 382 Calories (kcal); 16g Total Fat; (37% calories from fat); 18g
Protein; 42g Carbohydrate; 47mg Cholesterol; 408mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2
1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 4487 0 20197 0 0 0 0 26366 0 0 3728 0

* Exported from MasterCook *

Mexican Turkey Dip

Recipe By :
Serving Size : 46 Preparation Time :0:00
Categories : BC Turkey Marketing Board Dips/Salsas
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground turkey
1 package taco seasoning mix
1 cup salsa
1 cup sour cream
1 cup grated Cheddar cheese
1/2 cup chopped green onion
1/4 cup chopped black olives
Taco chips

In a large non-stick skillet, over medium-high heat, saut� turkey 6-8


minutes or until meat is no longer pink. Stir in seasoning mix and remove
from heat.

Spread turkey mixture in a 9-inch dish. Sprinkle 1/2 the green onions over
turkey and top with salsa. Spread sour cream over salsa and sprinkle
cheese over top. Garnish with green onions and olives. Serve with Taco
chips.

Cuisine:
"Mexican"
Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"
Yield:
"5 3/4 cups"
- - - - - - - - - - - - - - - - - - -

Per serving: 40 Calories (kcal); 3g Total Fat; (62% calories from fat); 3g
Protein; 1g Carbohydrate; 13mg Cholesterol; 110mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 2665 2678 416

* Exported from MasterCook *

Mini Ham and Mushroom Souffl�s

Recipe By :
Serving Size : 6 Preparation Time :0:25
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 tablespoons butter or margarine
1 cup sliced fresh mushrooms
6 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
1 cup shredded Cheddar cheese (4 ounces)
1 cup diced fully-cooked ham
6 eggs -- separated
3/4 teaspoon cream of tartar

In a medium saucepan melt butter. Add mushrooms and saut� till tender.
Remove mushrooms, reserving drippings in pan. Stir flour, salt and pepper
into drippings till smooth. Gradually stir in milk; cook over medium-high
heat till thickened and bubbly, stirring constantly. Remove from heat; add
cheese, stirring till melted. Stir in mushrooms and ham.

Beat egg whites and cream of tartar at high speed of electric mixer until
stiff peaks form. Using clean beaters, beat egg yolks till thickened and
lemon-colored, about 5 minutes. Fold ham mixture into yolks. Pour the yolk
mixture over beaten egg whites; fold gently. Spoon mixture into 6
ungreased 1 1/2-cup souffl� dishes. Bake in a 300�F oven for 45-50 minutes
or till a knife inserted near center comes out clean. Serve immediately.

TO MAKE ONE LARGE SOUFFLE: Spoon mixture into an ungreased 2-quart souffl�
dish. Bake in a 300 degree oven for 50-60 minutes.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:50"

- - - - - - - - - - - - - - - - - - -
Per serving: 354 Calories (kcal); 27g Total Fat; (67% calories from fat); 17g
Protein; 11g Carbohydrate; 259mg Cholesterol; 705mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 4922 3653 0 0

* Exported from MasterCook *

Miniature Ham-Wiches

Recipe By :
Serving Size : 8 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
32 slices party rye bread
Dijon-style mustard -- as needed
Horseradish sauce -- as needed
3 ounces thinly sliced fully-cooked ham
2 1-ounce slices Swiss cheese
2 1-ounce slices American cheese
4 pimiento-stuffed olives
4 cherry tomatoes

Spread mustard on one side of half the bread (16 slices). Spread
horseradish on one side of the remaining slices.

Cut ham into 8 pieces and each slice of cheese into fourths. Place one
slice Swiss cheese on 8 slices of bread spread with mustard. Top with
bread spread with horseradish, then ham slice. Top with bread spread with
mustard, then American cheese. Place remaining bread atop cheese. Secure
with wooden picks; place olives and cherry tomatoes on picks.

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

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

Per serving: 148 Calories (kcal); 6g Total Fat; (36% calories from fat); 8g
Protein; 16g Carbohydrate; 18mg Cholesterol; 384mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5906 0 0 5915 0 0 4281 0

* Exported from MasterCook *


Mission Hill Bocaditos

Recipe By :
Serving Size : 16 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds boneless pork loin -- cut into 3/4" cubes
3/4 cup apple juice
3/4 cup cider vinegar
1 tablespoon hot pepper sauce
2 tablespoons chili powder
2 teaspoons oregano
1 teaspoon cumin
2 garlic cloves -- crushed

In a 1-gallon self-sealing plastic bag, combine all ingredients and mix


well. Seal bag and marinate in the refrigerator 8-12 hours or overnight.
Heat oven to 350�F. Remove pork cubes from marinade, discarding marinade.
Pat pork dry with paper toweling; place cubes in a single layer, not
touching, in a shallow baking pan and bake at 350�F for 25-30 minutes,
until pork is just tender and lightly browned. Remove to serving platter
or chafing dish and serve hot as an appetizer.

Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:30"

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

Per serving: 88 Calories (kcal); 4g Total Fat; (40% calories from fat); 11g
Protein; 3g Carbohydrate; 18mg Cholesterol; 266mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 888 0 0 0 0 0 0 0

* Exported from MasterCook *

Mushroom and Red Pepper Crostini

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Snacks The Mushroom Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup olive oil
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon black pepper
1 8-ounce loaf Italian bread -- sliced diagonally into about 16 (3/4-
inch) slices
8 ounces fresh white mushrooms -- sliced (about 3 cups)
1 large sweet red bell pepper -- cut in 1/2-inch pieces (about 1
cup)
1 large mild red onion -- cut in 1/2-inch pieces (about 1 cup)
1 1/2 cups shredded mozzarella cheese -- divided

Preheat charcoal grill or broiler.

In a large bowl, combine olive oil, Italian seasoning, salt and pepper.
Lightly brush both sides of each bread slice with oil mixture; set aside.

To remaining oil in bowl, stir in mushrooms, red pepper and onion; toss to
coat thoroughly. Place vegetables on a grill rack or broiler pan. Grill or
broil, 4 inches from heat source until vegetables are lightly charred, 5
to 6 minutes, turning occasionally; remove and keep warm.

Place bread slices on the grill rack or under the broiler until lightly
browned, about 30 seconds; turn bread. Sprinkle 1 cup of the mozzarella
over bread slices, dividing evenly; heat just until melted. Top cheese
with hot grilled vegetables and remaining 1/2 cup mozzarella.

Source:
"The Mushroom Council"
Yield:
"16 "

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

Per serving: 243 Calories (kcal); 15g Total Fat; (56% calories from fat); 8g
Protein; 19g Carbohydrate; 19mg Cholesterol; 322mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates

Serving Ideas : Serve, if desired, with celery and radishes as an appetizer, with
salads or grilled beef or chicken.

Nutr. Assoc. : 0 0 0 0 3769 3386 4695 4712 0

* Exported from MasterCook *

Nacho Pizza Snack

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup warm water (105� to 115�F)
1 package Fleischmann's� Active Dry Yeast
3/4 cup cornmeal
1/4 cup olive or vegetable oil
1 teaspoon salt
1/2 teaspoon garlic powder
2 1/2 cups all-purpose flour (2 1/2 to 3 cups)
3 cups grated American cheese (3/4 pound)
1 4-ounce jar sliced pimientos -- drained
1/2 cup chopped mild or hot green chilies -- drained
2 tablespoons sliced green onion

Place warm water in large warm bowl. Sprinkle in yeast; stir until
dissolved. Stir in cornmeal, oil, salt, garlic powder and 1 1/2 cups
flour. Stir in enough remaining flour to make soft dough. Knead on lightly
floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let
rest on floured surface 20 minutes.

Roll and stretch dough to 11- � 16-inch rectangle. Place in greased 10- �
15-inch baking pan. Evenly sprinkle cheese, pimientos, chilies and green
onion over dough.

Bake at 375�F on lowest oven rack for 30 to 35 minutes or until done.


Serve warm, cut into 12 squares.

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

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

Per serving: 279 Calories (kcal); 14g Total Fat; (44% calories from fat); 10g
Protein; 28g Carbohydrate; 27mg Cholesterol; 585mg Sodium
Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 5472 26366 0 986 0 0 14 20 4487 20197 20030

* Exported from MasterCook *

Oat Date Nut Bread (1 1/2-Pound Recipe)

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads/ Muffins Fleischmann's Yeast
Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup plus 2 tablespoons water
1 1/2 tablespoons butter or margarine
2 tablespoons instant dry milk powder
2 tablespoons sugar
1 1/4 teaspoons salt
1 teaspoon ground cinnamon -- optional
3 cups bread flour
1/2 cup old-fashioned rolled oats
1/2 cup pitted dates or chopped dates -- snipped
1/3 cup chopped walnuts or pecans
2 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, delay 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: 154 Calories (kcal); 3g Total Fat; (18% calories from fat); 5g
Protein; 27g Carbohydrate; 3mg Cholesterol; 184mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat;
0 Other Carbohydrates

Serving Ideas : Enjoy this moist, sweet bread with honey, cream cheese or by
itself.

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 3756 0 0 0 0 4776 20027 20187 2019

* Exported from MasterCook *

Octopus Tidbits

Recipe By :Pat, Kodiak, Alaska


Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish and Seafood
Octopus

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups octopus meat
2 eggs
2 teaspoons dill weed
2 tablespoons finely chopped onion
1/2 cup breadcrumbs
1/4 cup butter or margarine -- melted

Boil fresh octopus for at least 10 minutes. Remove skin. The skin and
suckers will "slip" off the tentacles when it is cooked. Prepare cooked
octopus for tidbits by grinding as you would hamburger. Once is
sufficient. No further tenderizing is necessary.

Mix ingredients together. Form into balls no larger than 1" in diameter.
Roll in bread crumbs to coat. Pan fry in butter or margarine until golden
brown. Garnish with lemon, lime, tomatoes or lettuce.

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

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

Per serving: 288 Calories (kcal); 16g Total Fat; (49% calories from fat); 22g
Protein; 13g Carbohydrate; 181mg Cholesterol; 534mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates

NOTES : These delicious tidbits are wonderful for fancy buffets, freeze
well, and make a hit at any and every party. Great for the
gourmet, and good for home. It is difficult to say how many this
serves, as some people love it and gobble them all up, and others
only eat a few if they know what they are eating. For a main meal
it serves four.
Nutr. Assoc. : 977 3218 0 0 196 4131

* Exported from MasterCook *

Oregon Hazelnut Appetizer

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Dundee Hazelnuts Nuts
Pork Snacks
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
10 strips sliced bacon
3/4 cup chopped Oregon hazelnuts
1 cup grated Cheddar cheese
1 tablespoon parsley -- snipped
1 teaspoon grated onion
1/2 cup mayonnaise
1/4 teaspoon Worcestershire sauce
Dash cayenne pepper
12 slices thin wheat bread

Cook bacon until crisp; drain and crumble. Blend with Oregon hazelnuts and
remaining ingredients, except bread. Remove crusts from bread, cut into
quarters and spread mixture on top of squares. Place on cookie sheet and
bake at 350� for 10 minutes. Serve hot.

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

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

Per serving: 82 Calories (kcal); 7g Total Fat; (75% calories from fat); 2g
Protein; 3g Carbohydrate; 6mg Cholesterol; 96mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 26321 3677 0 0 0 0 0 0 1597

* Exported from MasterCook *

Oregon Hazelnut Tortilla Dip

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dips/Salsas Dundee Hazelnuts
Snacks The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 ripe avocados -- peeled, pitted and diced
1 8-ounce package cream cheese -- room temperature
2 green onions -- finely sliced
1 1/2 teaspoons lemon juice
1 clove garlic -- minced
1/2 teaspoon chili powder
1/4 teaspoon salt
1 tomato -- seeded and diced
Chopped parsley
1/3 cup roasted and chopped Oregon hazelnuts

Combine softened cream cheese, avocado, onion, lemon juice, garlic, chili
powder and salt. Blend well. Add half the nuts and tomato; blend. Mold
into ball. Top with remaining nuts and parsley. Chill to improve flavor.
Serve with tortilla chips.

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

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

Per serving: 148 Calories (kcal); 14g Total Fat; (81% calories from fat); 3g
Protein; 4g Carbohydrate; 21mg Cholesterol; 106mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 2108 0 0 0 0 0 0 0 0 3677

* Exported from MasterCook *

Oriental Pork Pot Stickers

Recipe By :
Serving Size : 36 Preparation Time :0:30
Categories : Miscellaneous Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup finely chopped cooked pork tenderloin
1/3 cup finely chopped bok choy or cabbage
1/3 cup finely chopped celery
1/4 cup finely chopped green onion
1 tablespoon soy sauce
1 tablespoon dry sherry
1 teaspoon cooking oil
1 1/2 teaspoons cornstarch
36 (about) won ton wrappers
6 tablespoons cooking oil
1 cup water
Chinese mustard
Soy sauce

In a mixing bowl combine pork, bok choy, celery, and green onion; mix
well. Combine 1 tablespoon soy sauce, sherry, and 1 teaspoon oil; stir in
cornstarch till dissolved. Pour soy mixture over pork mixture; toss to
coat. Cover and chill 30 minutes.

Cut won ton wrappers into 4-inch circles with a cookie cutter. (Keep won
ton wrappers covered with a dry cloth when not working with wrappers.)
Spoon about 2 teaspoons filling in center of one round. Bring up sides and
seal edges with water. Transfer to a baking sheet and cover with a dry
cloth. Repeat with remaining rounds and filling.

In a large skillet heat 2 tablespoons of the oil. Carefully place half the
pot stickers in skillet (do not let sides of pot stickers touch). Cook
over medium heat 1 minute or till bottoms are browned. Carefully add 1/2
cup water to skillet. Reduce heat; cover and simmer 10 minutes.

Uncover and cook 3-5 minutes or till water evaporates. Add more oil, if
necessary. Cook, uncovered, 1 minute. Transfer pot stickers to a baking
sheet. Place in a 250�F oven to keep warm. Repeat procedure with remaining
pot stickers, oil, and water. Serve with Chinese mustard and soy sauce.

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

Per serving: 56 Calories (kcal); 3g Total Fat; (45% calories from fat); 3g
Protein; 5g Carbohydrate; 6mg Cholesterol; 80mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5780 183 0 20029 0 0 0 0 5617 0 0 0 0

* Exported from MasterCook *

Oriental Salmon Roll-Ups

Recipe By :Lisa Hill of New York City, New York


Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish and Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 14 3/4-ounce can Alaska salmon -- drained and flaked
1 11-ounce can Mandarin oranges
1/2 cup finely chopped green onions
2 tablespoons chunky peanut butter
1/4 cup low-sodium soy sauce plus 1 tablespoon -- divided
1 tablespoon fresh lemon juice
2 cloves garlic -- minced
1 teaspoon bottled minced garlic
2 teaspoons lemon zest
1/2 teaspoon ground ginger
8 large lettuce leaves
1 tablespoon rice vinegar
OR
1 tablespoon white wine vinegar

Drain oranges, reserving 2 tablespoons liquid. Chop enough oranges to


equal 1/2 cup; reserve remaining oranges for garnish. .

Place salmon in a medium bowl. Add green onions, peanut butter, 1


tablespoon soy sauce, lemon juice, garlic, lemon peel and ginger; mix
well. Spoon a scant 1/3 cup filling in center of each lettuce leaf. Roll
up; secure with wooden picks.

In a small bowl, combine remaining 1/4 cup soy sauce, reserved mandarin
orange liquid and vinegar; mix well. Arrange salmon rolls and dipping
sauce on serving platter; garnish with reserved oranges

Makes 8 appetizer or 4 luncheon size servings.

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

Per serving: 239 Calories (kcal); 11g Total Fat; (39% calories from fat); 24g
Protein; 12g Carbohydrate; 57mg Cholesterol; 1223mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2
Fat; 0 Other Carbohydrates

NOTES : This recipe was one of six winners of the "LUV SAMN SO MUCH"
recipe contest.
Nutr. Assoc. : 2465 4085 0 0 4026 0 620 3505 0 0 810 0 0 2130706543

* Exported from MasterCook *

Papaya Pepper Relish

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiments Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 papayas -- seeded and diced
2 roasted red peppers -- diced
3 roasted green chilis -- diced
1 red onion -- diced
Juice of one lime
1 tablespoon rice vinegar
1 tablespoon honey
Salt and pepper -- to taste

In large bowl, stir together diced papaya, roasted red peppers, roasted
green chiles, red onion, the juice of one lime, rice vinegar, honey and
salt and pepper to taste. Just before serving, toss relish quickly in
saut� pan to warm (do not overheat).

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

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

Per serving: 47 Calories (kcal); trace Total Fat; (2% calories from fat); 1g
Protein; 12g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 3577 0 2130706543 0 0 0

* Exported from MasterCook *

Parmesan Popcorn and Peanuts

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : National Presto Industries Nuts
Popcorn

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons peanut oil
1 pound roasted shelled Virginia-type peanuts
3 quarts popped popcorn
3 tablespoons soft butter or margarine
1 teaspoon garlic salt
1/4 cup grated Parmesan cheese

Heat peanut oil in a 15-1/2 � 10-1/2 � 1-inch baking pan in a 350 degree
oven for about 5 minutes. Remove from oven; add peanuts and stir until
coated with oil. Return to oven for 5 minutes. Remove from oven, add
popped popcorn; sprinkle with garlic salt and Parmesan cheese; stir to
coat popcorn and peanuts. Return to oven for 5 minutes.

Source:
"National Presto Industries"
S(Internet address):
"http://www.presto-net.com/index.html"
Yield:
"3 quarts"

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

Per serving: 330 Calories (kcal); 28g Total Fat; (71% calories from fat); 11g
Protein; 15g Carbohydrate; 9mg Cholesterol; 636mg Sodium
Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 3193 1155 2394 0 0

* Exported from MasterCook *

Party Pretzel

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups all-purpose flour (4 to 4 1/2 cups)
1 package Fleischmann's� Active Dry Yeast*
2 tablespoons sugar
2 1/2 tablespoons salt
1 cup milk
1/2 cup water
2 tablespoons vegetable oil
2 eggs
lightly beaten with
1 tablespoon water
Coarse salt
Gated Parmesan cheese, poppy seeds or
sesame seeds

In large bowl thoroughly mix 1 1/2 cups flour, undissolved yeast, sugar
and 1 1/2 teaspoons salt.

Heat milk, water and oil to 120� to 130�F. Add to dry ingredients and beat
2 minutes at low speed of electric mixer. Increase speed to high; beat
additional 2 minutes. With spoon, stir in enough additional flour to make
soft dough. Knead dough on floured surface until smooth and elastic, about
5 minutes. Place in greased bowl, turning to grease top. Cover; let rise
in warm, draft-free place until doubled in size, about 30 to 40 minutes.

Punch dough down. Divide dough into 48 pieces. Roll each piece to 12-inch
rope. To make pretzels, curve ends of each rope to make circle; cross ends
at top. Twist ends once and lay down over bottom of circle. Cover shaped
pretzels; let rest in warm, draft-free place for 5 to 10 minutes, until
risen slightly.

Bring 2 quarts water and remaining 2 tablespoons salt to boil in large


pot; reduce heat to simmering. Place 4 to 5 pretzels in water; cook 20
seconds, turning once to cook both sides. Remove and drain on wire rack.
Repeat with remaining pretzels. Place pretzels on greased baking sheets.
Brush with beaten egg mixture and sprinkle with coarse salt, Parmesan
cheese, poppy or sesame seeds.

Bake at 350�F for 35 minutes or until done. Cool pretzels on wire rack.
Serve with Bacon and Cheddar Spread, Olivade Spread, mustards or other
dips, if desired. Makes 48 small or 1 large pretzel.
____________________

VARIATIONS

Herb Pretzels: To dry ingredients add 3/4 teaspoon each: thyme, marjoram
and oregano leaves. Sprinkle with dill seed before baking.

Baked Cocktail Pretzels: Prepare and shape pretzels as directed. Omit


boiling step. Place shaped pretzels directly on greased baking sheets.
Cover; let rest and bake as directed.

Giant Baked Pretzel: Roll dough to 1-inch diameter rope (about 5 1/2 feet
long). On greased baking sheet, shape into pretzel as directed above.
Cover; let rest for 15 minutes, until risen slightly. Brush with beaten
egg mixture and sprinkle with salt, Parmesan cheese or seeds. Bake at
375�F for 25 minutes or until done. To serve, cut into thin slices.
Accompany with Bacon & Cheddar Spread, Olivade Spread, sliced meats,
cheeses, mustards or other dips, if desired.

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

Per serving: 102 Calories (kcal); 2g Total Fat; (18% calories from fat); 3g
Protein; 18g Carbohydrate; 17mg Cholesterol; 676mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : *To save up to 50% rising time use Fleischmann's� Rapid Rise
Yeast. Follow above directions except reduce first rising: cover
kneaded dough and let rest on floured surface 10 minutes. Proceed
with recipe.
Nutr. Assoc. : 14 5626 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Pasta Salad with Pineapple-Mint Salsa

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : National Pasta Association Pasta
Salad

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Mostaccioli, Ziti, or other medium pasta
shapes -- uncooked
1 small cucumber
6 fresh strawberries (6 to 8 strawberries) -- washed, hulled
and finely chopped
2 tablespoons coarsely chopped fresh mint
2 cups finely diced fresh pineapple (about 1/2
pineapple)
1/4 teaspoon salt
1/2 cup low-fat yogurt
1/4 cup non-fat sour cream
1/4 cup orange juice
1 tablespoon brown sugar
OR
1 tablespoon honey

Prepare pasta according to package directions. While pasta is cooking,


peel the cucumber, trim the ends and cut it in half lengthwise. Scoop out
the seeds with a spoon and cut the cucumber into 1/4-inch pieces.

Combine the cucumber, strawberries, pineapple and salt in a small bowl and
stir until blended. (This salsa can be made and refrigerated up to one day
in advance.)

In a small bowl, mix together yogurt, sour cream, orange juice and brown
sugar or honey.

When pasta is done, drain well and rinse under cold water. Drain again and
transfer to a mixing bowl. Add the yogurt mixture and mix well. Toss in
the fruit salsa, season to taste and serve.

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

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

Per serving: 519 Calories (kcal); 3g Total Fat; (4% calories from fat); 18g
Protein; 105g Carbohydrate; 3mg Cholesterol; 176mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 323 0 3411 20062 20154 0 4061 25082 0 0 0 2130706543

* Exported from MasterCook *

Pepper Dip

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dips/Salsas New Zealand Wasabi

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 red pepper -- halved and seeded
1 small garlic clove -- crushed
2 tablespoons olive oil
1 yolk of hard boiled egg -- chopped
1 tablespoon chopped fresh parsley

Grill the pepper for 5 minutes each side until charred and softened.

Cool, peel and discard the skin.

Pur�e the flesh in a blender.

Gradually blend in the remaining ingredients to form a smooth sauce.

Cover and set aside.

Serve with King Prawns with Four Dips

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

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

Per serving: 40 Calories (kcal); 4g Total Fat; (89% calories from fat); trace
Protein; 1g Carbohydrate; 27mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 3232 0


* Exported from MasterCook *

Perfectly Seasoned Popcorn

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Lawry's Seasoning Popcorn
Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 quarts popped popcorn (8 cups)
1 teaspoon Lawry's Seasoned Salt (1 to 1 1/2
teaspoon) -- or to taste
Melted butter -- optional

In large bowl, toss popcorn and Seasoned Salt together. If desired, toss
with melted butter, to taste.

Source:
"Lawry's"
S(Internet address):
"http://www.lawrys.com/"
Yield:
"8 cups"

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

Per serving: 31 Calories (kcal); trace Total Fat; (9% calories from fat); 1g
Protein; 6g Carbohydrate; 0mg Cholesterol; 171mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2025 4873 4131

* Exported from MasterCook *

Petite Brioches

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads/ Muffins Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups all-purpose flour
3 tablespoons sugar
1 package Fleischmann's� Rapid Rise Yeast
3/4 teaspoon salt
1/2 cup milk
1/4 cup water
3/4 cup butter or margarine -- cut in pieces
4 eggs
CREAM CHEESE and FRUIT PRESERVES
1/3 cup whipped cream cheese
1/3 cup apricot, raspberry or cherry preserves

HAM and SWISS


1 cup shredded Swiss cheese
1 cup diced cooked ham

In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt.
Heat milk, water and butter until very warm (120� to 130�F); butter does
not need to melt. Gradually add to dry ingredients; beat 2 minutes at
medium speed of electric mixer, scraping bowl occasionally. Add 3 eggs, 1
egg yolk (reserve egg white) and 3/4 cup flour. Beat 2 minutes at high
speed, scraping bowl occasionally. With spoon, stir in enough remaining
flour to make soft dough. Cover; let rise in warm, draft-free place until
doubled in size, about 1 hour.

Stir dough down. Cover bowl tightly with plastic wrap; refrigerate
overnight.

Remove dough from refrigerator; punch down. Transfer dough to floured


surface. Remove 1/2 cup of dough; reserve. Divide remaining dough into 16
equal portions; shape each into ball.* Transfer to 16 well-greased 2
1/2-inch brioche pans or muffin cups.

Divide reserved dough into 16 equal pieces; shape each into ball. Make
deep indentation in center of each large ball; moisten slightly with
water. Press small ball into each indentation. Cover; let rise in warm
draft-free place until doubled in size, about 30 to 45 minutes.

Lightly beat reserved egg white; brush on tops. Bake at 400�F for 12 to 15
minutes or until done. Remove from pans; cool on wire racks.
____________________

� For Filled Petite Brioches: Flatten each large ball to 4-inch circle.
Place desired filling (recipes follow) in center; bring dough up around
filling, pleating and pinching firmly to seal. Transfer, pleated side up,
to prepared pans. Proceed as recipe directs.
� Cream Cheese and Fruit Preserves: 1/3 cup apricot or raspberry preserves
and 1/3 cup whipped cream cheese. Use 1 teaspoon each of preserves and
cream cheese per brioche.
� Fruit Preserves: 2/3 cup apricot, raspberry or red cherry preserves. Use
2 teaspoons preserves per brioche.
� Ham & Swiss: 1 cup shredded Swiss cheese and 1 cup diced cooked ham. Use
1 tablespoon each of cheese and ham per brioche.

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

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

Per serving: 235 Calories (kcal); 11g Total Fat; (44% calories from fat); 5g
Protein; 27g Carbohydrate; 75mg Cholesterol; 221mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

NOTES : *TIP: To measure flour, spoon into standard dry-ingredient


measuring cup and level with straight-edged knife.
Nutr. Assoc. : 0 0 26366 0 0 0 0 0 0 0 2070 0 2130706543 2130706543

* Exported from MasterCook *

Picante Sour Cream

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiments Dips/Salsas
Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup sour cream
1 tablespoon salsa
1 tablespoon lime juice
1/8 teaspoon cinnamon

Combine all ingredients in small bowl. Mix well. Chill several hours.

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

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

Per serving: 31 Calories (kcal); 3g Total Fat; (84% calories from fat); trace
Protein; 1g Carbohydrate; 6mg Cholesterol; 12mg 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

* Exported from MasterCook *

Pimiento Cheese Swirls

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup instant toasted onions
3 tablespoons butter or margarine -- melted
3/4 cup warm water (105� to 115�F)
1 package Fleischmann's� Active Dry Yeast
1/4 cup warm milk (105� to 115�F)
1 tablespoon sugar
1 teaspoon dill weed
2 1/2 cups all-purpose flour (2 1/2 to 3 cups)
1 4-ounce jar diced pimientos -- well drained
1/2 cup shredded Cheddar cheese (4 ounces)
1/4 cup chopped pecans
Paprika

Combine onions and 2 tablespoons butter; set aside.

Place warm water in large warm bowl. Sprinkle in yeast; stir until
dissolved. Add milk, sugar, dill weed, remaining butter and 1 1/2 cups
flour; blend well. Mix in enough remaining flour to make soft dough. Knead
on lightly floured surface until smooth and elastic, about 4 minutes.
Place in greased bowl, turning to grease top. Cover; let rise in warm,
draft-free place until doubled in size, about 30 minutes.

Punch dough down. Roll dough to 14 � 8-inch rectangle. Spread onion


mixture evenly over dough; sprinkle with pimientos, cheese and pecans.
Roll up from long side as for jelly roll; seal seam. Cut roll into 12
equal pieces. Arrange, cut-side up, in greased 8-inch round cake pan;
cover. Place shallow pan on counter; half-filled with boiling water. Set
wire rack over pan; place cake pan on rack. Let dough rise 20 minutes.

Sprinkle with paprika. Bake at 375�F for 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:
"12 Rolls"
T(Baking Time):
"0:20"

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

Per serving: 166 Calories (kcal); 7g Total Fat; (35% calories from fat); 5g
Protein; 22g Carbohydrate; 13mg Cholesterol; 63mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 20220 0 5472 26366 972 0 0 14 1603 2536 0 0

* Exported from MasterCook *

Pineapple Cucumber Salsa

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Dips/Salsas Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 20-ounce can pineapple tidbits -- drained
2 medium diced cucumbers -- peeled and seeded
2 tablespoons fresh mint
1/2 seeded jalape�o pepper -- finely chopped
1 tablespoon brown sugar
1 tablespoon ginger root -- grated
1 tablespoon fresh lime juice

In large bowl, mix together drained pineapple tidbits, cucumbers, fresh


mint, jalape�o pepper (use rubber gloves when handling pepper), brown
sugar, grated ginger root and fresh lime juice. Cover and refrigerate 4-24
hours.

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

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

Per serving: 77 Calories (kcal); trace Total Fat; (3% calories from fat); 2g
Protein; 19g Carbohydrate; 0mg Cholesterol; 6mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates

Serving Ideas : Tropical Island Chops with Pineapple-Cucumber Salsa

Nutr. Assoc. : 4494 26365 0 26360 0 0 0

* Exported from MasterCook *

Pink Holiday Punch

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Beverages Nat. Pork Producers Council
Seasonal/Holiday

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup cranberry juice
1 cup orange juice
1/2 cup lemon juice
4 limes -- thinly sliced
1/4 cup sugar
Ice mold
4 750 mL bottles sparkling ros� wine
1 28-ounce bottle club soda
1 cup orange liqueur (Cointreau or Triple Sec)

Combine first five ingredients in small bowl, stirring to dissolve sugar.


Pour over ice in punch bowl. Add remaining ingredients and blend well.
Serve immediately in wine glasses.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"15 cups"

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

Per serving: 53 Calories (kcal); trace Total Fat; (1% calories from fat); 1g
Protein; 9g Carbohydrate; 0mg Cholesterol; 13mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 2130706543 26554 0 4305

* Exported from MasterCook *

Pizza Crisps

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Fleischmann's Yeast Pizza
Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
6 cups all-purpose flour (6 to 6 1/2 cups)
1 1/2 teaspoons salt
1 package FLEISCHMANN'S Active Dry or Rapid Rise
Yeast
2 cups very warm tap water (120� to 130�F)
1/4 cup olive oil or vegetable oil -- at room temperature

TOMATO SAUCE
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
2 teaspoons oregano or sweet basil (leaves)
1 clove garlic -- minced

HAM AND CHEDDAR TOPPING


6 cups grated Mozzarella cheese (1 1/2 pounds)
3/4 pound lean ham -- cut in strips
1 cup chopped green onions
2 4-ounce jars sliced pimientos -- well drained
2 cups grated sharp Cheddar cheese

In large bowl, combine 2 cups flour, salt and undissolved yeast. Gradually
add very warm water and olive oil to dry ingredients. Beat 2 minutes at
medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes
at high speed, scraping bowl occasionally. With spoon, stir in enough
additional flour to make soft dough. On lightly floured surface, knead
until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured
surface for 20 minutes with Active Dry Yeast (or for 10 minutes with Rapid
Rise Yeast).

Meanwhile prepare tomato sauce: in small bowl mix tomato sauce, tomato
paste, oregano and garlic.

Punch dough down. Divide into 16 pieces. Roll each piece to 7-inch circle.
Place on greased baking sheets. Top each with 1 1/2 tablespoons sauce.
Divide topping evenly over pizzas. Bake at 400�F for 25 minutes or until
crust is golden. Serve warm.

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

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

Per serving: 260 Calories (kcal); 11g Total Fat; (37% calories from fat); 16g
Protein; 25g Carbohydrate; 36mg Cholesterol; 368mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 14 0 5626 26366 5472 986 0 0 0 1016 1016 0 0 922 26153 0
1603 2536

* Exported from MasterCook *

Pizzelle

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fleischmann's Yeast Pizza
Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 tablespoons warm milk
1/4 teaspoon Fleischmann's� Traditional Active Dry
Yeast
1 cup bread or all-purpose flour
4 cloves garlic -- minced
3 tablespoons olive oil
1 28-ounce can plum tomatoes
1 tablespoon sugar
1/2 teaspoon salt
3 cups sunflower oil (24 fluid ounces)
6 fresh basil leaves

Measure warm milk (115�F) in large bowl. Sprinkle in yeast; stir until
dissolved. Stir in enough flour to make stiff dough. Knead on floured
surface until smooth, about 5 minutes. Place in greased bowl, turning to
grease top. Cover; let rise until doubled in size, about 1 hour.
In medium saucepan, stir and cook garlic in olive oil over medium heat
until lightly browned. Add tomatoes, sugar and salt; stir and cook until
tomatoes are softened and liquid has evaporated. Set aside.

Punch dough down; roll to 1-inch thick rope; cut into 1-inch pieces. Roll
each to 6-inch circle.

Heat oil in cast iron skillet; fry pizzas over medium heat, turning once,
until puffy and light brown. Remove from skillet; drain on paper towels.
Place on serving platter. Add basil leaves to reserved tomato sauce. Serve
sauce on the side as a dip. Garnish with basil sprigs.

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

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

Per serving: 280 Calories (kcal); 12g Total Fat; (37% calories from fat); 7g
Protein; 38g Carbohydrate; 3mg Cholesterol; 293mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4138 26366 2339 0 0 0 0 0 0 0

* Exported from MasterCook *

Pizzeria-Style Sausage Pizza

Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pizza
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound fresh bulk pork sausage -- mildly seasoned
1 cup chopped green pepper
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
1 1/2 teaspoons fennel seed
1 teaspoon sugar
1/4 teaspoon oregano leaves
1 loaf frozen pizza dough -- thawed
2 cups shredded Provolone cheese
2 cups chopped tomatoes (seeds removed)
2 cups shredded Mozzarella cheese

Heat oven to 375�F. Brown pork sausage with green pepper in medium
skillet; drain well. Stir in tomato sauce, tomato paste, fennel seed,
sugar and oregano. Simmer 5 minutes. Using 14-inch pizza pan or 15 �
10-inch jelly-roll pan, prepare pizza crust following package directions.
Layer Provolone cheese, sausage mixture, tomatoes and Mozzarella cheese on
pizza crust. Bake on lowest rack of oven at 375�F for 35-45 minutes or
until crust is golden brown and cheese is melted.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:45"

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

Per serving: 630 Calories (kcal); 36g Total Fat; (51% calories from fat); 37g
Protein; 40g Carbohydrate; 108mg Cholesterol; 1047mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 5830 20088 0 0 0 0 1016 4519 1198 5296 0

* Exported from MasterCook *

Polenta with Tomato Basil Salsa

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Florida Tomato Committee Miscellaneous
Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
POLENTA
7 cups chicken stock
2 cups coarse-grained yellow cornmeal
4 cloves garlic -- peeled and minced
1/4 cup finely chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon butter
2 tablespoons freshly grated Parmesan cheese
1/4 pound wild greens

TOMATO BASIL SALSA


1 cup black beans -- softened
OR
1 15 ounce can black beans -- rinsed and drained
1 large red onion -- chopped
2 large firm, ripe, red tomatoes -- chopped
1 10 ounce package frozen whole kernel corn -- thawed
1 medium red pepper -- cored, seeded, and finely diced
Dash hot pepper flakes
1 small jalape�o pepper -- cored, seeded, and finely diced
1 tablespoon balsamic vinegar
1/4 cup olive oil
Salt and Freshly ground pepper
1 cup fresh basil -- cut into strips

Butter an 11 � 9 jelly roll pan.


In a very large heavy-duty pot, bring chicken stock to a boil. Add
cornmeal in a steady stream, stirring continuously. Add garlic, basil,
salt and pepper. Reduce heat to medium and cook, stirring constantly with
a wooden spoon until mixture comes to a boil. Simmer 20 to 30 minutes,
stirring occasionally (or until the cornmeal forms a mass and pulls away
from the sides of the pan).

Stir in butter and cheese. When butter has melted, remove Polenta from
heat and pour into prepared jelly roll pan. Set aside to cool.

When cool cut into 3" � 3" squares, then cut each square into a triangle.
Grill both sides until golden and immediately serve on a bed of wild
greens with Tomato Basil Salsa.
____________________

To Make Tomato Basil Salsa:

Combine all ingredients except basil, in a medium size bowl. Set aside for
1 hour to allow flavors to meld.

Stir in fresh basil strips before serving.

Serve with the grilled Polenta triangles.

Source:
"Florida Tomato Committee"

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

Per serving: 431 Calories (kcal); 13g Total Fat; (28% calories from fat); 12g
Protein; 63g Carbohydrate; 6mg Cholesterol; 2965mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2
Fat; 0 Other Carbohydrates

Serving Ideas : Tomato Basil Salsa may also be served with tortilla chips as an
appetizer.

Nutr. Assoc. : 0 0 5638 0 3333 0 0 0 1034 3600 0 0 2130706543 0 578 0


26093 2873 0 0 0 0 0 0 0

* Exported from MasterCook *

Popcorn Salts

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Condiments National Presto Industries
Popcorn

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
ONION DILL SALT
1/4 cup coarse salt
2 teaspoons dried onion flakes
2 teaspoons dried dillweed
1/4 teaspoon garlic powder

HERBED SALT
1/4 cup coarse salt
1 teaspoon dried basil leaves
1/2 teaspoon dried tarragon
1/2 teaspoon dried chives
1/4 teaspoon oregano leaves

SESAME SALT
2 tablespoons coarse salt
1/4 teaspoon ground turmeric
2 tablespoons toasted sesame seeds

Process all ingredients in blender at high speed until mixture is very


fine in texture, 30 to 45 seconds. Store in shaker.

Source:
"National Presto Industries"
S(Internet address):
"http://www.presto-net.com/index.html"
Yield:
"1/4 cup"

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

Per serving: 4 Calories (kcal); trace Total Fat; (55% calories from fat); trace
Protein; trace Carbohydrate; 0mg Cholesterol; 1763mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

NOTES : The good news about popcorn is it's good for you and
non-fattening. Popcorn contains protein and vitamin B1. Plain
popcorn, hot air popped, has only 25 calories a cup. But if you
like your popcorn with a topping, don't despair. Here are three
fast, easy, and low calorie spice-and-salt seasonings that will
put punch, and not pounds, into popcorn.
Nutr. Assoc. : 0 0 4289 3061 0 0 0 0 3091 0 2628 1016 0 0 0 0 0

* Exported from MasterCook *

Pork and Crab Dumplings

Recipe By :
Serving Size : 20 Preparation Time :0:30
Categories : Fish and Seafood Miscellaneous
Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup finely chopped cooked pork tenderloin
1 6-ounce can flaked crab meat -- drained
1/4 cup finely chopped onion
2 tablespoons finely chopped water chestnuts
2 teaspoons soy sauce
1/4 teaspoon salt
1/8 teaspoon black pepper
3 ounces cream cheese -- softened
20 won ton wrappers
6 tablespoons cooking oil
1 cup water
Chinese mustard
Soy sauce

In a mixing bowl combine pork, crab, onion, water chestnuts, soy sauce,
salt and pepper; mix well. Stir in cream cheese; mix well and set aside.

Cut won ton wrappers into 4-inch circles with a cookie cutter. (Keep won
ton wrappers covered with a dry cloth when not working with wrappers.)
Spoon about 1 tablespoon filling in center of one round. Fold wrapper in
half across filling; moisten and pinch edges to seal. Set pinched edge
upright and press gently to flatten bottom. Transfer to a baking sheet and
cover with a dry cloth. Repeat with remaining rounds and filling.

In a large skillet heat 2 tablespoons of the oil. Carefully place half the
dumplings in skillet (do not let dumplings touch). Cook over medium heat 1
minute or until bottoms are browned. Carefully add 1/2 cup water to
skillet. Reduce heat; cover and simmer 10 minutes. Uncover and cook 3 to 5
minutes or until water evaporates. (Add more oil, if necessary.) Cook
uncovered 1 minute. Transfer dumplings to a baking sheet. Place in a 250
degree F. oven to keep warm. Repeat procedure with remaining dumplings,
oil and water. Serve with Chinese mustard and soy sauce.

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

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

Per serving: 102 Calories (kcal); 7g Total Fat; (60% calories from fat); 5g
Protein; 5g Carbohydrate; 19mg Cholesterol; 152mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 8000 2921 0 5473 0 0 0 0 5617 0 0 2130706543 2130706543

* Exported from MasterCook *

Pork and Dried Cherry Empanadillas

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cherry Marketing Institute Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup chopped dried tart cherries
1/4 cup sherry cooking wine
3/4 pound bulk pork sausage
1 teaspoon ground cumin
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper
1/4 cup chopped pine nuts
1/4 cup chopped green onions
4 (9-inch) refrigerated pie crusts
1 egg
beaten with
1 teaspoon water

In a small saucepan over medium heat, warm cherries and sherry about 3
minutes. Remove from heat. Let stand, covered, 10 minutes.

Meanwhile, in a skillet over medium heat, cook sausage 5 to 6 minutes, or


until browned. Pour off fat. Add cumin, ginger, cayenne, cherry mixture,
pine nuts and green onions; mix well. Set aside.

Roll each pie crust into a 9 � 12-inch rectangle; cut each crust into 12
(3-inch) squares. Place 1 heaping teaspoon pork and cherry filling in
center of each square. Fold over one corner to form a triangle. Seal by
brushing edges lightly with water and crimping with a fork.

Place on ungreased baking sheets; brush with egg wash. Bake in a preheated
400� oven 12 to 15 minutes, or until lightly brown.

Serving size: 2 empanadillas

Description:
"Empanar, a Spanish word, means "to bake in pastry." Empanadillas are
single-serving, pastry crust turnovers, filled with a savory meat
mixture."
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
Yield:
"48 empanadillas"

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

Per serving: 218 Calories (kcal); 15g Total Fat; (61% calories from fat); 4g
Protein; 17g Carbohydrate; 17mg Cholesterol; 292mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

NOTES : An appetizer or light dinner, these meaty morsels will be a hit


with family and guests.
Nutr. Assoc. : 26525 2858 4582 0 0 0 4489 0 1119 0 0 0

* Exported from MasterCook *

Pork Balls in Curry Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds lean ground pork
3/4 cup soft bread crumbs
1 egg -- lightly beaten
3/4 cup finely chopped onion
1 teaspoon salt
1 tablespoon vegetable oil
1 tablespoon crushed dried red peppers (1 to 2
tablespoons)
1 tablespoon curry powder
1 teaspoon ground ginger
3 cups chopped onion
2 cloves garlic -- minced
2/3 cup cider vinegar
1 cup tomato sauce
1 cup chicken broth
3/4 cup sour cream

Combine ground pork, bread crumbs, egg, onion and salt. Shape into 1
1/2-inch balls (about 30). Heat oil in a fry pan. Add half pork balls and
cook, shaking pan to brown all sides. Remove browned balls from pan and
repeat with remainder. Remove browned balls from pan; pour off fat,
measure and return 2 tablespoons to pan. Add red peppers, curry powder and
ginger; cook and stir about 1 minute. Add onions, garlic, vinegar, tomato
sauce and chicken broth; stir to blend and bring to a boil. Add pork
balls; cover; reduce heat and simmer for 45 minutes. Push balls to one
side and stir in sour cream; carefully mix sauce and balls. Serve with
noodles or rice, if desired.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:45"

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

Per serving: 354 Calories (kcal); 25g Total Fat; (64% calories from fat); 18g
Protein; 14g Carbohydrate; 94mg Cholesterol; 639mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 3623 0 0 0 0 0 3002 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Pork-Apple Bites

Recipe By :
Serving Size : 40 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground pork
1 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon pepper
1/2 cup shredded pared apple
1/4 cup soft rye bread crumbs
1/4 cup chopped walnuts
1/2 cup water
1/2 cup apple jelly

Sprinkle salt, cinnamon and pepper over pork; add apples, bread crumbs and
walnuts. Mix lightly but thoroughly. Shape mixture into 40 balls (1 scant
tablespoon each). Brown balls (half at a time) in large frying pan. Pour
off drippings. Add water, cover tightly and cook slowly 15 minutes. Remove
balls to warm chafing dish. Stir apple jelly into cooking liquid and cook
until melted. Pour sauce over meatballs.

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

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

Per serving: 46 Calories (kcal); 3g Total Fat; (55% calories from fat); 2g
Protein; 3g Carbohydrate; 8mg Cholesterol; 65mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 30 0 0 0 0

* Exported from MasterCook *

Potato Nachos

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Idaho Potato Commission Nachos

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 large Idaho� Potato -- unpeeled and thinly sliced
1/4 teaspoon salt
1/4 cup taco sauce*
2 tablespoons canned chopped green chiles -- drained
2 tablespoons chopped green onions
1/4 cup 40% less-fat shredded Cheddar cheese (3
ounces)

Arrange potato slices in a microwave-safe pie plate or shallow baking


dish. Sprinkle slices with salt; brush with half of taco sauce. Cover with
microwaveable plastic wrap; microwave at HIGH 4 to 5 minutes, or until
potatoes are tender, rotating pie plate a half-turn after 2 minutes. Brush
potato slices with remaining taco sauce. Sprinkle with green chiles, green
onions and cheese. Cover and microwave at HIGH 30 seconds to 1 minute, or
until cheese melts.

* Salsa can be substituted for taco sauce

Description:
"Fiery with flavor these Potato Nachos are healthy too. Reach for
nutrient-packed Idaho� Potatoes when preparing this spicy snack."
Source:
"The Idaho Potato Commission"
S(Internet address):
"http://www.famouspotatoes.org/"

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

Per serving: 121 Calories (kcal); 2g Total Fat; (12% calories from fat); 6g
Protein; 22g Carbohydrate; 3mg Cholesterol; 489mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 5669 0 1472 920197 0 2538

* Exported from MasterCook *

Prawn Balls with Wasabi Paste Soy Dip

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Fish and Seafood New Zealand Wasabi

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 ounces cooked peeled prawns
2 tablespoons flour
2 ounces fresh breadcrumbs
1 egg -- beaten
1/2 small onion -- (very finely chopped)
2 ounces desiccated coconut
1 tablespoon chopped coriander
Grated rind and juice of 1/2 lime
1 small green chilli -- seeded and chopped
1/4 teaspoon five spice powder
Wasabi Paste Soy Dip -- see recipe

Place the prawns, breadcrumbs, onion, garlic, coriander, lime juice and
rind, chilli and spice in a blender.

Pur�e to form a smooth paste.

Chill for 30 minutes.

Divide the prawn mixture into 12 and roll each piece into small balls.
Dust lightly with flour.

Dip into the egg.

Then into the coconut to completely coat the balls.

Chill for another 30 minutes.

Heat the oil in a heavy based pan, and fry the balls in batches for 3-4
minutes until crisp and golden.

Drain on kitchen paper, keep warm while remaining balls are fried.

Serve hot with the "NAMIDA" New Zealand Wasabi Paste Soy Dip.

Serves 4-6.

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

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

Per serving: 88 Calories (kcal); 3g Total Fat; (26% calories from fat); 7g
Protein; 9g Carbohydrate; 71mg Cholesterol; 305mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4928 0 0 0 0 398 414 0 3575 4172 0

* Exported from MasterCook *

Wasabi Paste Soy Dip

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Dips/Salsas New Zealand Wasabi

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon either Mild or Hot "NAMIDA" Wasabi Paste
1 small red chilli -- seeded and sliced
1 tablespoon lime juice
2 tablespoons dark soy sauce
2 tablespoons water
1 tablespoon soft brown sugar

Place all the ingredients in a small pan, heat gently to dissolve the
sugar.

Set aside to cool.


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

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

Per serving: 13 Calories (kcal); trace Total Fat; (1% calories from fat); trace
Protein; 3g Carbohydrate; 0mg Cholesterol; 238mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Serving Ideas : Serve with Filo Prawn Fingers and Prawn Balls.

Nutr. Assoc. : 1685 4702 0 1396 0 210

* Exported from MasterCook *

Pre-Game Pork Rollups

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 (10 inch) flour tortillas
1 8-ounce package cream cheese -- softened
4 tablespoons prepared horseradish
4 tablespoons cherry jam
1 teaspoon black pepper
1/2 cup slivered almonds
1 pound deli roast pork -- very thinly sliced

Remove tortillas from refrigerator and allow to warm to room temperature.

In a small bowl, beat together cream cheese, horseradish, jam and pepper.
Spread about 2 tablespoons cream cheese mixture on each tortilla. Sprinkle
one tablespoon almonds evenly over each tortilla. Layer pork evenly on
top; roll up. Wrap in plastic wrap, then foil. Refrigerate up to 4 hours.
Transport in cooler. Slice to serve as bite size appetizers.

Description:
"Sweet and spicy flavors accent deli roast pork."
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Refridgeration Time):
"4:00"

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

Per serving: 518 Calories (kcal); 26g Total Fat; (44% calories from fat); 20g
Protein; 52g Carbohydrate; 63mg Cholesterol; 1189mg Sodium
Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 3310 473 734 2556 0 0 3650

* Exported from MasterCook *

Pull-Apart Appetizer Ring

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups all-purpose flour (4 to 4 1/2 cups)
3 tablespoons sugar
2 packages Fleischmann's� Active Dry or Rapid Rise
Yeast
1 1/2 teaspoons Italian herb seasoning
1 teaspoon salt
3/4 cup milk
1/4 cup water
1/4 cup plus 3 tablespoons butter or margarine
1 egg -- at room temperature
1/4 cup poppy seeds
OR
Aromatic Seed & Pepper Mix

AROMATIC SEED & PEPPER MIX


1 teaspoon cracked black pepper
1/4 cup poppy, sesame, caraway, celery and/or
cumin seeds

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, Italian
herb seasoning and salt. Heat milk, water and 1/4 cup butter until hot to
touch (120� to 130�F). Gradually add to dry ingredients; beat 2 minutes at
medium speed of electric mixer, scraping bowl occasionally. Add egg and
1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.
With spoon, stir in enough additional flour to make soft dough.

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


minutes. Cover; let rest 20 minutes for dough made with Fleischmann's�
Active Dry Yeast (10 minutes for dough with Rapid Rise Yeast).

Melt remaining butter. Grease 10-inch tube pan with small amount of melted
butter. If pan has removable bottom, line with foil before buttering.
Sprinkle 1 tablespoon poppy seeds in bottom of pan.

Punch dough down; divide into 30 pieces. Roll each to smooth ball. Dip 15
balls in melted butter and arrange in bottom of pan. Sprinkle with 1 1/2
tablespoons poppy seeds. Dip remaining balls in butter and place in pan,
making 2 layers of balls. Drizzle any remaining butter over rolls and
sprinkle with remaining seeds. Cover tightly with greased plastic wrap;
refrigerate for 2 to 24 hours.*

Remove from refrigerator, uncover dough and let stand 10 minutes. Bake at
375�F for 35 minutes (25 minutes for dark or nonstick-coated pans). Cover
with aluminum foil to prevent excess browning. Bake additional 10 minutes
or until done. Let cool in pan on rack for 20 minutes. Invert onto plate
to serve. Makes 1 loaf.
____________________

Aromatic Seed & Pepper Mix: Roll balls in combination of 1 teaspoon


cracked black pepper mixed with poppy, sesame, caraway, celery and/or
cumin seeds to measure 1/4 cup.

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

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

Per serving: 232 Calories (kcal); 6g Total Fat; (25% calories from fat); 6g
Protein; 37g Carbohydrate; 28mg Cholesterol; 231mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

NOTES : *To bake immediately: Cover; let rise in warm, draft-free place
until doubled in size, about 30 minutes. Bake as directed.

To make Italian herb seasoning: Use 1/2 teaspoon each oregano


(leaves), sweet basil and thyme.

Nutr. Assoc. : 14 0 26366 3776 0 0 0 2394 0 2130706543 0 2130706543 0 0


161 1156

* Exported from MasterCook *

Quarterback Quesadillas

Recipe By :
Serving Size : 8 Preparation Time :0:05
Categories : Miscellaneous Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 (10 inch) flour tortillas
1 pound cooked pork roast -- chopped
1 cup reduced-fat Monterey Jack cheese
1 jalape�o pepper * -- to taste, seeded and minced
1/4 cup minced onion
4 tablespoons minced cilantro
1/4 teaspoon salt
1/2 teaspoon black pepper
Tomato salsa -- homemade or purchased or serve with fruit
salsa
In large bowl, stir together the pork, cheese, peppers, onion, cilantro,
salt and pepper. Arrange one-eighth of the filling on each tortilla,
covering half of it. Fold the tortilla over to make a half-moon. Place
quesadillas, not touching, on shallow baking pans. Bake in a 500�F oven
until tortillas are crisp and golden; about 5 minutes.

Transfer to large cutting board and cut into wedges to serve with salsa.

Description:
"Eliminate pre-game hosting hassles by serving these quick, easy
treats."
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

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

Per serving: 412 Calories (kcal); 15g Total Fat; (33% calories from fat); 26g
Protein; 41g Carbohydrate; 51mg Cholesterol; 520mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates

NOTES : * Use rubber gloves when handling hot peppers.


Nutr. Assoc. : 3310 8000 26424 26360 0 0 0 0 1325 0

* Exported from MasterCook *

Quesa-Dilly Pita Poppers

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : California Olive Industry Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups chopped California ripe olives
2 8-ounces packages cream cheese with chives
2 tablespoon sour cream
2 tablespoon fresh dill -- chopped
2 tablespoon fresh parsley -- chopped
6 pita bread loaves

Measure chopped ripe olives and reserve. Soften cream cheese at room
temperature and combine with sour cream, dill and parsley. Add reserved
olives. Mix well. Warm pita bread slightly and slice carefully into two
circular halves (resembling tortillas). Spread approximately 1/2 cup of
mixture over half of the pita circles. Top with remaining halves. Press
firmly. Grill or broil over/under high heat until first sides are golden
brown. Flip with spatula and cook second sides. Cut into four wedges.
Serve hot or warm.

Source:
"California Olive Industry"
S(Internet address):
"http://www.calolive.org/index.html"

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

Per serving: 501 Calories (kcal); 34g Total Fat; (59% calories from fat); 12g
Protein; 39g Carbohydrate; 85mg Cholesterol; 1011mg Sodium
Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2678 473 0 0 0 20156

* Exported from MasterCook *

Red Pepper Salsa

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dips/Salsas Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 red bell pepper -- diced
1 avocado -- diced
1 bunch cilantro -- minced

Stir together red bell peppers, avocado, and minced cilantro.

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

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

Per serving: 33 Calories (kcal); 3g Total Fat; (65% calories from fat); 1g
Protein; 3g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0

* Exported from MasterCook *

Rigatoni-Turkey Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry Salad

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces Rigatoni, Elbow Macaroni or other medium
pasta shape -- uncooked
1 1/2 cups cubed cooked turkey
1/4 cup chopped onion
1 cup thinly sliced carrots
1 cup frozen peas -- thawed
2 tablespoons vegetable oil
2 tablespoons cider vinegar
1/4 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon pepper

Prepare pasta according to package directions, drain and rinse with cold
water. Drain well.

Combine turkey and vegetables in a large bowl. Add pasta. Combine oil,
vinegar and seasonings in a jar. Shake until well blended. Pour over pasta
and stir well. Cover and chill until ready to serve.

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

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

Per serving: 411 Calories (kcal); 8g Total Fat; (18% calories from fat); 31g
Protein; 52g Carbohydrate; 58mg Cholesterol; 225mg Sodium
Food Exchanges: 3 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 26044 2849 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Roasted Garlic and Bean Dip

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Dips/Salsas Ontario White Bean Producers

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 head garlic
2 tablespoons olive oil
AND
1/2 teaspoon olive oil
1 medium cooking onion -- diced
1 tablespoon finely chopped fresh sage
2 cups cooked white pea beans
1/2 teaspoon balsamic vinegar
1 teaspoon salt
1/2 teaspoon freshly cracked pepper
To roast garlic, remove papery outer layer of skin and trim a small
portion off the top of the head to expose cloves. Place on a square of
aluminum foil. Drizzle with 1/2 teaspoon of olive oil. Seal package and
place in a 400�F oven for 40 minutes. Remove from oven and let cool.

While garlic is roasting, heat the remaining olive oil in a nonstick


skillet over medium heat. Cook the onion and sage together until the
onions are soft. Set aside.

In a food processor combine the onion mixture, beans, vinegar, salt and
pepper. Squeeze roasted garlic from each clove and add to the mixture.
Process until smooth. (If necessary, add water to create a smooth
mixture.)

Serve warm or at room temperature with grilled bread and vegetables.

Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"
Yield:
"2 1/4 cups"

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

Per serving: 51 Calories (kcal); 2g Total Fat; (29% calories from fat); 2g
Protein; 7g Carbohydrate; 0mg Cholesterol; 120mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : Ontario White Bean Producers


4206 Raney Crescent
London, Ontario N6L 1C3 Canada
Tel: (519) 652-3566
Fax: (519) 652-9607
E-mail: whitepeabeans@wwdc.com
Nutr. Assoc. : 0 0 0 0 4288 3403 5512 0 0 1091

* Exported from MasterCook *

Roasted Red Pepper Stuffed Mushrooms

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Mushrooms The Mushroom Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 8-ounce package cream cheese -- softened
1/4 cup Roasted Red Pepper -- patted dry
2 tablespoons grated Parmesan cheese
1 teaspoon minced garlic
1 Pinch ground red pepper
1 pound medium-size fresh white mushrooms
Remove stems from mushrooms; reserve caps; set stems aside for another
use.

In a bowl of a food processor fitted with a metal wing blade, place cream
cheese, roasted red peppers, Parmesan cheese, garlic and ground red
pepper. Process until smooth, about 1 minute.

In a pastry bag fitted with a large star tip, place cream cheese mixture.
Pipe into mushroom caps; garnish with toasted pine nuts, sliced green
olives and parsley leaves, if desired.

Source:
"The Mushroom Council"

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

Per serving: 60 Calories (kcal); 5g Total Fat; (75% calories from fat); 2g
Protein; 2g Carbohydrate; 16mg Cholesterol; 55mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 473 0 0 0 0 3386

* Exported from MasterCook *

Salami-Wrapped Fruit

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 3-ounce package cream cheese -- softened
1 tablespoon orange marmalade
1/3 pound thinly sliced salami -- cut into 1 � 4 inch strips
2 papayas -- peeled and cut into eighths
2 kiwi fruit -- peeled and sliced
1 orange (optional)

In a small bowl combine cream cheese and orange marmalade; mix well.
Spread cream cheese mixture on one side of each ham strip. Place a piece
of fruit on each ham strip and wrap ham around fruit. Cover and chill.

To make orange peel garnish, peel orange in a long continuous strip about
1-inch wide. Roll into flower shape. Reserve orange for another use.

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

- - - - - - - - - - - - - - - - - - -
Per serving: 35 Calories (kcal); 2g Total Fat; (47% calories from fat); 1g
Protein; 4g Carbohydrate; 6mg Cholesterol; 59mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 473 0 4814 0 0 26406

* Exported from MasterCook *

Salmon Bagel Chip Dippers

Recipe By :Gloria Piantek of Plainsboro, New Jersey


Serving Size : 12 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish and Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 14 3/4-ounce can Alaska salmon -- drained and flaked
8 ounces light cream cheese with chives or onion
2 tablespoons milk
1/2 teaspoon dried dill
1 6-ounce package garlic or plain bagel chips
1 cup shredded Monterey jack cheese
OR
1 cup Mozzarella, lowfat or regular
1 cup ripe tomato -- chopped
1/2 cup sliced green onions

Combine cream cheese, milk and dill in a small bowl. Stir 1/2 cup salmon
chunks into cream cheese mixture.

Arrange bagel chips in a single layer on two 12 inch microwave safe dinner
or serving plates. Randomly drop cream cheese mixture by teaspoonfuls over
chips. Top with remaining salmon and shredded cheese. Cook (one plate at a
time) in microwave oven 2 to 3 minutes or until cheese melts. Top with
tomato and green onions. Serve warm or at room temperature.

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

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

Per serving: 195 Calories (kcal); 10g Total Fat; (38% calories from fat); 26g
Protein; 12g Carbohydrate; 38mg Cholesterol; 364mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

NOTES : This recipe was one of six winners of the "LUV SAMN SO MUCH"
recipe contest.
Nutr. Assoc. : 2465 3928 0 0 544 0 0 2130706543 26093 0

* Exported from MasterCook *


Salmon Turnovers/Puffs

Recipe By :Lonna, Juneau, Alaska


Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish and Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 tablespoons margarine or butter
2 tablespoons olive oil
3/4 cup Ricotta cheese
3/4 cup Mozzarella cheese
4 ounces cream cheese
3/4 cup salmon (1 small can) -- drained
1 clove garlic -- minced
Fillo dough

Melt butter or margarine and olive oil and set aside.

Mix cheeses, salmon and garlic. Stack three sheets filo dough together
with butter mixture in between. Cut into six strips. Put small tablespoon
filling on end of each strip. Diagonally roll folding over on itself.
Brush with more butter. Bake until golden at 400�.

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

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

Per serving: 520 Calories (kcal); 48g Total Fat; (81% calories from fat); 21g
Protein; 3g Carbohydrate; 144mg Cholesterol; 627mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2394 0 0 0 0 2465 0 0

* Exported from MasterCook *

Salmon Vegetable Dip

Recipe By :Carol, Soldotna, Alaska


Serving Size : 12 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish and Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups salmon, canned
OR
2 cups leftover cooked salmon
8 ounces cream cheese -- softened
1 pound sour cream (or combination sour cream and
plain yogurt to total 2 cups)
1 package Knorr Vegetable Soup Mix
3 green onions -- chopped

Flake salmon and combine with remaining ingredients. Refrigerate several


hours before serving. Serve with raw vegetables, crackers, chips, and
bread.

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

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

Per serving: 204 Calories (kcal); 17g Total Fat; (74% calories from fat); 10g
Protein; 3g Carbohydrate; 59mg Cholesterol; 351mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other
Carbohydrates

Serving Ideas : Attractive served in hollowed-out round loaf of dark bread.

Nutr. Assoc. : 2465 0 2130706543 0 1394 546 3585

* Exported from MasterCook *

Salmon-Spinach Party Dip

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Dips/Salsas
Fish and Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 7 1/2-ounce can Alaska salmon
10 ounces frozen chopped spinach -- thawed and thoroughly drained
1 cup plain nonfat yogurt
1/2 cup light mayonnaise
1/2 cup parsley -- chopped
1/2 cup green onions -- chopped
1/2 teaspoon dried basil
1/2 teaspoon dill weed
1/4 teaspoon grated lemon peel
Assorted raw vegetables and crackers

Drain and flake salmon. Combine flaked salmon with remaining ingredients,
except vegetables and crackers. Chill several hours to blend flavors.
Serve dip with vegetables and crackers.

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

Per serving: 50 Calories (kcal); 2g Total Fat; (41% calories from fat); 4g
Protein; 3g Carbohydrate; 10mg Cholesterol; 136mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2465 0 0 0 0 3585 0 0 20084 0

* Exported from MasterCook *

Salmon-Stuffed Mushrooms

Recipe By :Mary, Ward Cove, Alaska


Serving Size : 12 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish and Seafood
Mushrooms

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound mushrooms -- medium sized
1/4 cup butter or margarine
1/2 cup onion -- minced
1 pound canned salmon (1 large can) -- well drained
1/2 cup dry breadcrumbs
1/4 teaspoon pepper
1/4 teaspoon paprika

Wash mushrooms well, remove the stems and place the caps aside. Chop the
stems and the onions.

Melt cup of the butter in a frying pan over medium heat, add the chopped
mushrooms and onions and cook until tender stirring (about 10 minutes).
Remove the pan from the heat, stir in the flaked salmon, the bread,
crumbs, pepper, and the paprika. Fill mushroom caps, with the salmon
mixture and place in a large baking dish.

Melt the remaining butter and brush over the stuffed mushrooms. Sprinkle
lightly with paprika. Bake at 450�F for 20 minutes and serve warm.

Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
T(Baking Time):
"0:20"

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

Per serving: 116 Calories (kcal); 7g Total Fat; (50% calories from fat); 9g
Protein; 6g Carbohydrate; 31mg Cholesterol; 289mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 2465 0 0 0

* Exported from MasterCook *

Salsa

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Belgian Endive Marketing Board Dips/Salsas

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 jalape�o pepper -- seeded and chopped
1 large clove garlic -- peeled and chopped
1 red bell pepper -- seeded and chopped
2 large tomatoes -- peeled and finely chopped
1 cucumber -- peeled and finely chopped
2 tablespoons olive oil
Juice of one lemon or lime
Salt and pepper -- to taste
Cilantro or parsley -- for garnish

In bowl, combine all the ingredients well. Garnish with parsley or


cilantro.

Source:
"Belgian Endive Marketing Board"
S(Internet address):
"http://www.belgianendive.com/"

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

Per serving: 93 Calories (kcal); 7g Total Fat; (64% calories from fat); 1g
Protein; 7g Carbohydrate; 0mg Cholesterol; 8mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates

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

* Exported from MasterCook *

Salsa Cruda

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dips/Salsas National Pasta Association

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 large tomatoes (about 1 pound) -- cored and diced in 1/4-inch
pieces
1/4 cup finely diced red onion
2 tablespoons finely chopped fresh cilantro
1 jalape�o pepper (1 to 2 peppers) -- cored and chopped
(leave the seeds in for extra spice; scrape them out for a milder salsa)
1 small clove garlic -- finely chopped
1/2 teaspoon salt -- or to taste

Toss all ingredients in a small bowl and let stand at least 1/2 hour
before using. The salsa can be made and refrigerated up to a day in
advance. Drain off excess liquid and season to taste with salt before
serving.

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

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

Per serving: 19 Calories (kcal); trace Total Fat; (9% calories from fat); 1g
Protein; 4g Carbohydrate; 0mg Cholesterol; 273mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 3415 4712 26108 26360 0 0

* Exported from MasterCook *

Salsa Steak Sticks

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Beef Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds beef top sirloin steak -- cut in 3/4-inch cubes

MARINADE
1 cup Salsa Picante (medium)
1/4 cup vegetable oil
1 1/2 teaspoons lemon pepper
1/2 teaspoon seasoned salt
1 teaspoon garlic powder

Mix Salsa marinade ingredients together in a glass dish or large sealable


plastic bag.

For appetizers; skewer two beef cubes per 4-inch wooden stick.

Marinate beef cubes for 2 to 6 hours in refrigerator.

Grill over medium coals for 5-7 minutes. Turn occasionally.

Description:
"One bite calls for another."
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Yield:
"32 Appetizers"

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

Per serving: 62 Calories (kcal); 5g Total Fat; (69% calories from fat); 4g
Protein; 1g Carbohydrate; 14mg Cholesterol; 83mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : Steak sticks can also be broiled 3-4 inches from heat.
Nutr. Assoc. : 2226 0 0 1325 0 0 0 0

* Exported from MasterCook *

Salt Cod Fritters with Wasabi Garlic Sauce

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Fish and Seafood New Zealand Wasabi

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds salt cod (salted white fish can be
substituted)
Milk
Wasabi Garlic Sauce for Steaks -- see recipe

BATTER
4 ounces plain flour
1 teaspoon salt
7 fluid ounces milk
2 tablespoons ouzo or brandy
1 egg -- lightly beaten
2 tablespoons chopped fresh coriander (cilantro)
Lemon wedges -- garnish
Fresh coriander sprigs -- garnish

Wash Salt Cod.

Place in bowl and cover with cold water.

Leave to soak 12 hours.

Drain fish.

Rinse under cold running water.

Pat dry.

Remove skin.

Cube the fish.


Place in shallow dish.

Cover with milk.

Leave to soak another 2 hours.

Wash fish again.

Pat dry.

Make batter as follows:


a) sift flour and salt in big bowl
b) make well in centre
c) gradually beat in milk, ouzo, or brandy and egg to make smooth pouring
batter
d) stir in coriander and set aside 30 minutes

To Fry :
1) Heat oil in heavy-based pan to 350�F
2) Dust the fish cubes with flour
3) Dip in batter and deep fry 4 - 5 minutes until golden brown
4) Drain on kitchen paper

Serve with Wasabi Garlic Sauce.

Serves 8 -12

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

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

Per serving: 301 Calories (kcal); 3g Total Fat; (9% calories from fat); 52g
Protein; 12g Carbohydrate; 133mg Cholesterol; 5797mg Sodium
Food Exchanges: 1/2 Grain(Starch); 7 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 26632 0 0 0 568 0 0 2330 0 414 0 0

* Exported from MasterCook *

Wasabi Garlic Sauce for Steaks

Recipe By :
Serving Size : 38 Preparation Time :0:00
Categories : New Zealand Wasabi Limited Sauces

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups canned low salt chicken broth
1/4 cup chopped celery
1 tablespoon soy sauce
1 cup canned beef broth
3 garlic cloves -- chopped
1/2 cup chopped onion
1 teaspoon tomato paste
1/2 cup chopped seeded tomato
5 teaspoons NAMIDA Hot Wasabi paste
1/4 cup chopped peeled apple
1/4 cup chopped carrots

Combine all ingredients except wasabi paste in large saucepan.

Bring to boil.

Reduce heat, cover and simmer 1 hour.

Strain into medium saucepan.

Boil until reduced to 1/2 cup, about 15 minutes.

Stir in wasabi paste. Season with salt and pepper.


(Can be made 1 day ahead. Cover and chill.)

Serve with steaks.

Cuisine:
"Asian"
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
Yield:
"4 3/4 cups"

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

Per serving: 8 Calories (kcal); trace Total Fat; (3% calories from fat); 1g
Protein; 1g Carbohydrate; 0mg Cholesterol; 91mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 4017 0 0 26439 0 0 0 20183 1685 26658 20022

* Exported from MasterCook *

Salty Glazed Hazelnuts

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Nuts
Snacks The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons butter or margarine
2 cups Oregon hazelnuts (about 8 ounces)
1 teaspoon salt
1/4 cup sugar

Melt butter in skillet and add hazelnuts. Stir over medium heat, until
lightly toasted, about 5 minutes. Add salt and sugar and stir for another
8 to 10 minutes longer, or until sugar caramelizes over hazelnuts.

Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
Yield:
"2 1/2 cups"

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

Per serving: 361 Calories (kcal); 33g Total Fat; (77% calories from fat); 6g
Protein; 15g Carbohydrate; 10mg Cholesterol; 396mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 0 3677 0 0

* Exported from MasterCook *

Sassy South of the Border Popcorn

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : National Presto Industries Popcorn
Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 quarts warm popped popcorn
2 tablespoons butter or margarine -- melted
2 teaspoons garlic salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)

Drizzle butter over warm popcorn. Combine garlic salt, chili powder,
cumin, and red pepper; sprinkle over popcorn, tossing well.

Source:
"National Presto Industries"
S(Internet address):
"http://www.presto-net.com/index.html"
Yield:
"8 cups"

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

Per serving: 110 Calories (kcal); 8g Total Fat; (59% calories from fat); 2g
Protein; 10g Carbohydrate; 8mg Cholesterol; 691mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 1155 0 0 0 0 3624

* Exported from MasterCook *

Sausage Stuffed Mushrooms

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Mushrooms Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
32 large mushrooms
2 cloves garlic -- minced
1 tablespoon butter
8 ounces bulk pork sausage
1/2 cup seasoned dry bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup snipped fresh parsley
Salt and pepper -- to taste

Remove stems from mushrooms. Chop stems and saut� in butter in large heavy
skillet with garlic until mushrooms are wilted, about 3 minutes. Add
sausage and cook, stirring, until brown. Stir in remaining ingredients,
stir to mix well; taste to adjust seasoning.

Stuff each mushroom cap with about 1 tablespoon of sausage mixture. Bake
in hot oven, 400 - 450�F, about 5 minutes.

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

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

Per serving: 50 Calories (kcal); 4g Total Fat; (66% calories from fat); 2g
Protein; 2g Carbohydrate; 7mg Cholesterol; 90mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 4582 3166 0 2682 2130706543

* Exported from MasterCook *

Savory Appetizer Pork Meatballs

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground pork
1/2 cup soft bread crumbs
1 egg -- beaten
2 tablespoons minced onion
1 tablespoon minced green pepper
1 clove garlic -- minced
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 8-ounce can tomato sauce
1/4 cup apple jelly
1/4 teaspoon curry powder

In a mixing bowl combine ground pork, bread crumbs, egg, onion, green
pepper, garlic, salt and pepper; mix well.

Shape pork mixture into about 30 one-inch meatballs. In a large skillet,


brown meatballs in hot oil. Drain well.

For the sauce, in a small saucepan combine tomato sauce, apple jelly and
curry powder; simmer until jelly is melted, stirring occasionally. Pour
the sauce over the meatballs. Cover and simmer for 15-20 minutes, stirring
often.

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

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

Per serving: 431 Calories (kcal); 29g Total Fat; (60% calories from fat); 22g
Protein; 21g Carbohydrate; 129mg Cholesterol; 999mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 1 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 0 3591 0 0 0 0 0 0 0

* Exported from MasterCook *

Seafood Pasta Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : National Pasta Association Pasta
Salad

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Medium Shells, Elbow Macaroni or other
medium pasta shape -- uncooked
2 6 1/8-ounce cans white albacore tuna -- packed in water, drained
1 10-ounce package frozen peas -- thawed
2 cups snowpeas trimmed and blanched in boiling
water for 30 seconds
OR
1 10-ounce package frozen snowpeas -- thawed
3 stalks celery -- halved lengthwise and sliced
1 8-ounce can water chestnuts -- drained and chopped
1 tablespoon seafood seasoning
1/2 cup 1%-fat buttermilk
1/4 cup non-fat or low-fat sour cream
1/4 cup reduced-calorie mayonnaise
1/4 cup lime juice
1 drop hot sauce (1-4 drops)
Salt and pepper -- to taste

Cook pasta according to package directions; drain.

In a large mixing bowl, combine the pasta, tuna, peas, snow peas, celery
and water chestnuts. In a small mixing bowl, mix together the remaining
ingredients. Mix dressing with pasta mixture and stir to combine. Serve
chilled.

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

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

Per serving: 343 Calories (kcal); 2g Total Fat; (6% calories from fat); 23g
Protein; 57g Carbohydrate; 20mg Cholesterol; 372mg Sodium
Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4913 5553 0 26345 0 2130706543 0 1586 5701 26420 25082 4238
0 20151 0

* Exported from MasterCook *

Seasoned Toasted Hazelnuts

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Dundee Hazelnuts Nuts
Snacks The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups Oregon hazelnuts
1/8 cup butter or margarine
1/2 teaspoon salt
1/2 teaspoon Worcestershire
1/2 teaspoon garlic powder
Dash Tabasco
Melt butter in saucepan; stir in salt, Worcestershire, garlic powder,
Tabasco and hazelnuts. Turn into shallow pan. Bake in 275� oven for 20
minutes.

Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
T(Baking Time):
"0:20"

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

Per serving: 198 Calories (kcal); 20g Total Fat; (84% calories from fat); 4g
Protein; 4g Carbohydrate; 6mg Cholesterol; 133mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 3677 0 0 1656 0 1471

* Exported from MasterCook *

Sensational Stuffed Mushrooms

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Cherry Marketing Institute Mushrooms

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
30 large mushrooms (about 1 pound)
1/2 pound bulk pork sausage
1 cup chopped dried tart cherries
2 green onions -- sliced
1 8-ounce package cream cheese -- softened

Pull stems from mushrooms and discard (or save for another use). Rinse
mushroom caps; drain well. Set aside. In a large skillet, cook sausage,
stirring to break up meat, 5 minutes, or until sausage is done. Remove
from heat. Add dried cherries, onions and cream cheese; mix well. Fill
each mushroom cap with a heaping teaspoonful of sausage mixture. Place
filled mushrooms on a lightly greased baking sheet. Bake in a preheated
425� oven 6 to 8 minutes. Serve immediately.

Serving size: 2 mushrooms

Description:
"Hot out of the oven, mushrooms are an elegant appetizer."
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
Yield:
"30 mushrooms"
- - - - - - - - - - - - - - - - - - -

Per serving: 158 Calories (kcal); 12g Total Fat; (64% calories from fat); 4g
Protein; 10g Carbohydrate; 27mg Cholesterol; 149mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 Fat; 0
Other Carbohydrates

NOTES : Fresh mushrooms should be wiped with a damp paper towel or rinsed
briefly in cold water and dried thoroughly. Mushrooms should never
be soaked because they absorb water and become mushy.
Nutr. Assoc. : 26405 4582 26525 3585 473

* Exported from MasterCook *

Sesame and Ginger Dip

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dips/Salsas New Zealand Wasabi

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 fluid ounces mayonnaise
1 teaspoon sesame oil
1 teaspoon grated fresh gingerroot
1 teaspoon orange juice
1 pinch five spice powder

Combine all ingredients in a bowl until evenly blended.

Cover and set aside.

Serve with King Prawns with Four Dips.

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

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

Per serving: 55 Calories (kcal); 6g Total Fat; (98% calories from fat); trace
Protein; trace Carbohydrate; 2mg Cholesterol; 39mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 630 0 4172

* Exported from MasterCook *

Sesame Pork Appetizers

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds pork tenderloin
1/2 cup dry sherry
1 tablespoon soy sauce
1/2 cup honey
1/2 cup sesame seeds
1/3 cup soy sauce
1 tablespoon sesame oil
1 tablespoon dry sherry
1 clove garlic -- crushed
1/2 teaspoon grated ginger
1 green onion -- finely chopped
Spinach leaves

In a dish large enough to hold the tenderloin, combine the sherry and soy
sauce. Add the pork. Let marinate, 1-2 hours, turning several times.
Remove the tenderloin. Spread the honey on a plate. Roll the pork in
honey, then in sesame seeds. Place the tenderloin in a roast pan, roast at
350�F for 20 minutes, or until meat thermometer registers 155�F. Let stand
5 minutes, then slice thinly on the diagonal.

Combine all remaining ingredients for dipping sauce. Place in a bowl in


the center of a serving platter. Surround the bowl with the spinach
leaves. Arrange pork slices on top.

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

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

Per serving: 334 Calories (kcal); 12g Total Fat; (33% calories from fat); 28g
Protein; 28g Carbohydrate; 56mg Cholesterol; 1142mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 1239 0 0 0 0 0 0 0 0 20083 0 0

* Exported from MasterCook *

Sesame Pork Rolls

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 4 ounces boneless pork loin chops -- butterflied
1 tablespoon sesame oil
1/4 cup chopped green onions
1/2 cup flour
1 egg -- beaten with water
1 tablespoon water
6 tablespoons sesame seeds
1 teaspoon vegetable oil

Between two pieces of plastic wrap, pound each butterflied chop to


1/8-inch thickness.

Brush one surface of each chop with sesame oil, sprinkle with one
tablespoon green onion. Roll up chops; coat with flour, dip into egg wash,
and roll in sesame seeds. Heat oil in nonstick skillet. Add pork rolls and
cook 10-12 minutes, turning carefully to brown all sides.

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

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

Per serving: 344 Calories (kcal); 19g Total Fat; (50% calories from fat); 27g
Protein; 16g Carbohydrate; 114mg Cholesterol; 69mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5788 0 0 0 3218 0 0 0

* Exported from MasterCook *

Shrimp and Feta Cheese Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish and Seafood National Pasta Association
Pasta Salad

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Small Shells, Ditalini, or other small
pasta shape -- uncooked
2 tablespoons margarine
2 tablespoons flour
2 cups milk
2 medium tomatoes -- chopped
1 cup cubed Feta cheese
1 pound small shrimp -- cooked
1 green bell pepper -- chopped
1/2 cup drained black olives -- pitted and sliced
1 tablespoon chopped parsley
2 cloves garlic -- minced
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper

TOPPING
1/2 cup sliced almonds
1/4 cup fresh bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons melted margarine

Prepare pasta according to package directions; drain. Melt margarine in


saucepan; whisk in flour. Cook until mixture is bubbly. Whisk in milk.
Cook over medium-low heat for 20 minutes, stirring often. Toss together
pasta, sauce and remaining ingredients except topping. Spoon mixture into
a 2 1/2-quart casserole dish. Cover and bake at 350 F for 20 minutes.

While pasta is baking, toss together almonds, bread crumbs and Parmesan
cheese. Mix in margarine. When pasta is done, remove from oven, sprinkle
topping over and serve.

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

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

Per serving: 654 Calories (kcal); 22g Total Fat; (31% calories from fat); 36g
Protein; 74g Carbohydrate; 152mg Cholesterol; 1015mg Sodium
Food Exchanges: 4 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4913 25070 0 0 0 3272 0 0 4971 0 0 0 0 0 0 0 0 0 25073 0

* Exported from MasterCook *

Shrimp Cocktail

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces Alaska pink shrimp (about 1-2/3 cups)
1/4 cup oil
1/4 cup lemon juice
1/4 cup thinly sliced onion rings
1/2 teaspoon basil -- crushed
1/2 teaspoon oregano -- crushed
1/2 cup finely chopped celery
Shredded lettuce

Combine shrimp, oil, lemon juice, onion, basil and oregano. Cover and
marinate, refrigerated, several hours or overnight. Drain; reserve
marinade.
Toss celery with shrimp mixture. Place lettuce in 4 cocktail cups. Top
with shrimp mixture. Serve marinade as dressing.

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

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

Per serving: 187 Calories (kcal); 14g Total Fat; (68% calories from fat); 12g
Protein; 3g Carbohydrate; 111mg Cholesterol; 141mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 4812 0 0 20230 0 0 0 0

* Exported from MasterCook *

Slingshot Pizza Sticks

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : California Egg Commission Pizza

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/4 pounds liquid or frozen whole egg
OR
20 large California Fresh Eggs
1 1/2 cups milk
3 tablespoons Italian seasoning
40 slices white bread -- enriched
2 1/2 pounds Mozzarella cheese -- shredded
1 cup Parmesan cheese -- grated
2 1/2 cups pizza/pasta sauce

Blend eggs, milk, and Italian seasoning.

Dip bread in batter and place on grill.

Brown slightly on both sides.

Sprinkle Mozzarella cheese over the surfaces.

Close sandwiches and continue to grill until cheese is melted.

Sprinkle with Parmesan cheese.

Description:
"French toast with an Italian twist. Mozzarella cheese in French toast
sticks with a pizza sauce garnish."
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "

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

Per serving: 220 Calories (kcal); 12g Total Fat; (48% calories from fat); 13g
Protein; 16g Carbohydrate; 136mg Cholesterol; 424mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 2130706543 0 3854 0 0 2342 0 0 4520

* Exported from MasterCook *

Smoked Salmon Cheeseball

Recipe By :Danny, Haines, Alaska


Serving Size : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish and Seafood
Spreads/ Pat�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 8-ounce package cream cheese at room temperature
1/4 cup grated Cheddar cheese
1/2 teaspoon horseradish
Quick shake of Worcestershire sauce
1 teaspoon lemon juice
1 6 1/2-ounce can smoked salmon
1/2 cup ground pecans

Mix all ingredients together and roll into a ball. Roll in either chopped
nuts or chives. Cover with plastic wrap and refrigerate until ready to
use. Serves 4 to 6 people as an hors d'oeuvre. (If smoked salmon is
unavailable use canned salmon and 1/8 teaspoon of liquid smoke. Use more
liquid smoke if you like a stronger flavor.)

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

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

Per serving: 232 Calories (kcal); 21g Total Fat; (78% calories from fat); 10g
Protein; 2g Carbohydrate; 53mg Cholesterol; 382mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 473 0 0 0 0 0 543

* Exported from MasterCook *

Smoky Salmon Spread


Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish and Seafood
Spreads/ Pat�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 15 1/2-ounce can Alaska salmon
8 ounces light cream cheese
2 tablespoons lemon juice
1/4 cup thinly sliced green onions
2 drops natural hickory liquid smoke (2 to 3)
Crackers or french bread rounds

Drain and flake salmon. Beat cream cheese with lemon juice in electric
mixer until light and fluffy. Beat in flaked salmon and green onions until
thoroughly combined.

Season with liquid smoke to taste. Chill several hours before serving to
allow flavors to blend. To serve, spread on crackers or French bread
rounds.

Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
Yield:
"2 1/2 cups"

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

Per serving: 57 Calories (kcal); 3g Total Fat; (53% calories from fat); 6g
Protein; 1g Carbohydrate; 18mg Cholesterol; 186mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2465 0 0 0 3962 0

* Exported from MasterCook *

Smooth and Spicy Bean Dip

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dips/Salsas Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 15-ounce can chickpeas -- drained
1/4 cup chopped onion
2 tablespoons lemon juice
2 tablespoons olive oil
1 garlic clove -- minced (1 to 2 cloves)
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon hot pepper sauce -- to taste
1/4 cup finely chopped parsley

Combine all ingredients except parsley in food processor bowl with metal
blade. Process until smooth; remove from processor to serving bowl and
stir in parsley. Thin with a little water, if desired, if dip is too
thick. Cover and refrigerate until serving. Serve with vegetable relishes
and pita bread wedges, crisped in a hot oven.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"1 1/2 cups"

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

Per serving: 66 Calories (kcal); 3g Total Fat; (36% calories from fat); 2g
Protein; 9g Carbohydrate; 0mg Cholesterol; 154mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2603 0 0 0 0 0 0 0 0 2682

* Exported from MasterCook *

Soft Baked Pretzels

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups all-purpose flour (4 to 4 1/2 cups)
1 package Fleischmann's� Rapid Rise Yeast
2 tablespoons sugar
1 1/2 teaspoons salt
1 cup milk
1/2 cup water
2 tablespoons vegetable oil
1 egg -- lightly beaten with
1 tablespoon water
Topping* -- (see directions)

Set aside 1 cup flour. In large bowl, mix remaining flour, undissolved
yeast and salt.

Heat milk, water and oil until hot to touch (125� to 130�); stir into dry
ingredients. Mix in enough additional flour to make soft dough. Knead
dough on lightly floured surface until smooth and elastic, about 5
minutes. Cover; let rest 10 minutes.
Divide dough into 24 pieces. Roll each piece to 16-inch rope. To make
pretzels, curve ends of each rope to make circle; cross ends at top. Twist
ends once and lay down over bottom of circle. Place pretzels on greased
baking sheets. Cover; let rest in warm, draft-free place for 5 to 10
minutes, until risen slightly.

Brush pretzels with beaten egg mixture and sprinkle with selected topping.
Bake at 350�F for 35 minutes or until done. Cool pretzels on wire rack.
____________________

Topping: Select one of the following: flavored salt (hickory smoked salt,
celery salt, onion salt or garlic salt) or seeds (sesame seeds, poppy or
whole celery seeds).

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

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

Per serving: 100 Calories (kcal); 2g Total Fat; (17% calories from fat); 3g
Protein; 18g Carbohydrate; 9mg Cholesterol; 141mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : VARIATION
Herb Pretzels: Follow recipe adding 3/4 teaspoon each: thyme,
marjoram and oregano (leaves).

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

* Exported from MasterCook *

Soft Herb Breadsticks

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 Classic White Bread Dough -- fresh or thawed
1 egg white -- lightly beaten
Herbs or herb blends, such as Italian herb
seasoning, fines herbs, oregano or dill
weed

Divide dough to 12 equal pieces; roll to 15-inch ropes. Coil ends in


opposite directions. Place on 2 greased baking sheets. Cover; let rise in
warm, draft-free place until risen slightly, about 10-20 minutes.
Brush with egg white; sprinkle with herbs. Bake at 400�F for 15 minutes or
until done. Remove from baking sheet; cool on wire racks.

Source:
"Fleischmann's Yeast"
S(Internet address):
"http://wwwa.breadworld.com/index.html"
Yield:
"12 Breadsticks"

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

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

NOTES : *Whole wheat flour may cause dough to be stickier. Handle


carefully and avoid using too much flour or bread will become dry.
Dough made with large amounts of whole wheat flour may take longer
to rise and result in heavier breads.
Nutr. Assoc. : 0 0 0 0

* Exported from MasterCook *

Soft Pretzels

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Fleischmann's Yeast Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups all-purpose flour (4 to 4 1/2 cups)
2 tablespoons sugar
1 package Fleischmann's� Rapid Rise Yeast
1 1/2 teaspoons salt
1 cup milk
1/2 cup water
2 tablespoons vegetable oil
2 eggs -- lightly beaten
Poppy seeds or sesame seeds
Coarse salt
OR
Grated Parmesan cheese

In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt.
Heat milk, water and oil until very warm (120� to 130�F); stir into dry
ingredients. Stir in enough remaining flour to make soft dough. Knead on
lightly floured surface until smooth and elastic, about 4 to 6 minutes.
Cover; let rest on floured surface 10 minutes.

Divide dough into 14 equal pieces. Roll each piece to 20-inch rope. To
shape into pretzels: curve ends of each rope to make a circle; cross ends
at top; twist ends once and lay down over bottom of circle. Place on two
greased baking sheets. Cover, let rest 5 to 10 minutes, until risen
slightly.

Brush with beaten eggs. Bake at 350�F for 15 minutes. Remove from oven;
brush again with eggs and sprinkle with seed. Return to oven and bake for
additional 15 minutes or until done; switching positions of sheets for
even browning. Remove from baking sheets; cool on wire racks.

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

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

Per serving: 176 Calories (kcal); 4g Total Fat; (18% calories from fat); 5g
Protein; 30g Carbohydrate; 29mg Cholesterol; 246mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 14 0 26366 0 0 0 0 0 1156 0 0 2130706543

* Exported from MasterCook *

Southwest Alaska Snow Crab Platter

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds Alaska snow crab claws (about 18)
Tortilla chips
Raw vegetables

SALSA
2 tomatoes -- chopped
2 tablespoons green onions -- thinly sliced
1 tablespoon cilantro -- chopped
1/4 teaspoon salt
1/4 teaspoon Tabasco -- or to taste

CILANTRO DIPPING SAUCE


1/2 cup orange juice
1/4 cup lime juice
1 tablespoon white wine vinegar
1 clove garlic -- pressed
1 1/2 teaspoons cilantro -- chopped
1/2 teaspoon red pepper flakes

Steam or microwave cocktail claws 4 minutes, until heated through. Chill,


if desired. Or arrange hot Alaska Snow Crab claws on a platter with chips,
vegetables and bowls of Salsa and Cilantro-Citrus Dipping Sauce.
____________________

Salsa: Mix together chopped tomatoes, green onions, cilantro, salt and
Tabasco.

Cilantro-Citrus Dipping Sauce: Whisk together orange juice, lime juice,


vinegar, garlic, cilantro and red pepper flakes.

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

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

Per serving: 119 Calories (kcal); 1g Total Fat; (6% calories from fat); 21g
Protein; 6g Carbohydrate; 48mg Cholesterol; 1044mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 26117 0 0 0 0 5296 3585 0 0 1471 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Spiced Dip

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Dips/Salsas New Zealand Wasabi

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 small garlic clove -- crushed
1/2 teaspoon cumin seed -- toasted
1/2 teaspoon paprika
1 pinch cayenne pepper
2 fluid ounces olive oil
1 tablespoon balsamic vinegar
2 tablespoons boiling water

Place crushed garlic and spices in a grinder.

Blend to form a smooth paste.

Put in a bowl, and very gradually whisk in the oil.

Then whisk in the vinegar.

Finally whisk in the water to form a thin pouring sauce.

Cover and set aside.

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

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

Per serving: 31 Calories (kcal); 3g Total Fat; (97% calories from fat); trace
Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Serving Ideas : Serve with King Prawns with Four Dips.

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

* Exported from MasterCook *

Spiced Pecans

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Nat. Pork Producers Council Nuts
Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon butter -- melted
1 cup pecan halves
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed thyme
1/2 teaspoon dried rosemary
1/2 teaspoon cayenne
1/2 teaspoon cumin

In large heavy skillet, melt butter. Add pecan halves to hot skillet
with salt, pepper, crushed thyme and rosemary, cayenne and cumin. Stir
constantly until pecans are roasted dark brown. Remove from heat. Chop
medium-fine.

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

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

Per serving: 69 Calories (kcal); 7g Total Fat; (86% calories from fat); 1g
Protein; 2g Carbohydrate; 3mg Cholesterol; 99mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 3159 0 0 0

* Exported from MasterCook *


Spiced Snack Mix

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : National Presto Industries Popcorn
Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 quarts warm popped popcorn
1/4 cup powdered sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup candy coated chocolate pieces
1/2 cup dry roasted peanuts
OR
1/2 cup dry roasted cashews

Combine powdered sugar, cinnamon, and ginger; sprinkle over warm popcorn,
tossing well. Add candy and nuts; toss again.

Source:
"National Presto Industries"
S(Internet address):
"http://www.presto-net.com/index.html"
Yield:
"9 cups"

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

Per serving: 175 Calories (kcal); 10g Total Fat; (48% calories from fat); 4g
Protein; 20g Carbohydrate; 2mg Cholesterol; 125mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 1155 0 0 0 4072 4405 0 2130706543

* Exported from MasterCook *

Spicy Bean Pat�

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Nat. Pork Producers Council Spreads/ Pat�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 15-ounce can chick peas -- drained
1/4 cup water
1 tablespoon fresh lemon juice
1 cup sour cream
1 garlic clove -- minced
1 teaspoon chicken bouillon granules
1 teaspoon chili powder
1/2 teaspoon hot pepper sauce
1/2 teaspoon cumin
1/8 teaspoon cayenne
Fresh parsley, small red pepper -- for garnish

Blend together all ingredients in a blender or food processor. Pour


mixture into a small bowl, cover and refrigerate for 2-4 hours. Garnish
with parsley and red pepper; serve with crackers and vegetable relish
tray.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"2 cups"
T(Refridgeration Time):
"3:00"

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

Per serving: 64 Calories (kcal); 3g Total Fat; (46% calories from fat); 2g
Protein; 7g Carbohydrate; 6mg Cholesterol; 116mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2603 0 0 0 0 0 0 0 0 0 2130706543 0

* Exported from MasterCook *

Spicy Deviled Eggs

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Eggs Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 hard-cooked eggs
2/3 cup mayonnaise
OR
2/3 cup salad dressing
1/3 cup finely shredded smoked Cheddar cheese
1 teaspoon lemon juice
1/4 teaspoon seasoned salt
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)
Pimiento strips

Shell eggs; cut in half. Remove yolks; set whites aside. Mash yolks well
in medium bowl; beat in all remaining ingredients except pimiento strips
until fluffy. Using a pastry bag, pipe yolk mixture back into whites.
Cover and chill. Before serving, garnish eggs with two strips of pimiento
criss-crossed atop.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

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

Per serving: 89 Calories (kcal); 8g Total Fat; (82% calories from fat); 4g
Protein; trace Carbohydrate; 110mg Cholesterol; 90mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 3236 881 0 2130706543 4922 0 0 0 2514 4487

* Exported from MasterCook *

Spicy Dipping Sauce

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 tablespoons soy sauce
4 tablespoons rice vinegar
2 tablespoons water
1 tablespoon molasses
1 teaspoon crushed red pepper
1 clove garlic -- minced

Blend together well soy sauce, rice vinegar, water, molasses, crushed red
pepper and minced garlic clove. Allow to stand one hour for flavors to
blend.

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

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

Per serving: 9 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 2g Carbohydrate; 0mg Cholesterol; 344mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Spicy Latin Rollups


Recipe By :
Serving Size : 8 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Cold pork roast -- thinly sliced
8 ounces fat-free cream cheese
2 green onions -- chopped
2 teaspoons chili powder
1 (8 inch) flour tortilla
Spicy sprouts
Salsa

Thinly slice cold pork roast. Mix together fat-free cream cheese with
green onions and chili powder. Spread 1 tablespoon cream cheese mixture on
an 8-inch flour tortilla, top with spicy sprouts and sliced pork. Roll up
tightly and eat out of hand, dipping in your favorite salsa.

Description:
"From Spicy Latin Pork Roast."
Cuisine:
"Latin"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"8 tortillas"

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

Per serving: 50 Calories (kcal); 1g Total Fat; (16% calories from fat); 5g
Protein; 6g Carbohydrate; 2mg Cholesterol; 191mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5784 25014 0 0 1666 2130706543 2130706543

* Exported from MasterCook *

Spicy Pork Quesadillas

Recipe By :
Serving Size : 16 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 pound lean ground pork
1/4 cup diced onion
1 garlic clove -- minced
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano -- crushed
1/2 jalape�o pepper -- minced
4 tablespoons chopped fresh cilantro leaves
4 (10 inch) flour tortillas
4 tablespoons grated Monterey Jack cheese
OR
4 tablespoons grated Cheddar cheese

In a large (12-inch) nonstick skillet over medium-high heat, cook pork


with onion and garlic until browned; drain off any drippings and remove to
large bowl. Stir cumin, oregano, jalape�o and cilantro into pork mixture.

Wipe out skillet with paper towel and heat over medium-high heat. Place
one tortilla in skillet; top with half of the pork mixture, spreading
evenly, and sprinkle with 2 tablespoons cheese. Top with another tortilla
and cook on one side until nicely browned (about 2-3 minutes), pressing
down occasionally on top tortilla. Turn and brown on other side, remove to
cutting board and cut into 8 wedges.

Repeat process to make 8 more quesadilla wedges.

Serve with salsa, if desired.

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

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

Per serving: 99 Calories (kcal); 4g Total Fat; (39% calories from fat); 4g
Protein; 10g Carbohydrate; 10mg Cholesterol; 106mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5830 0 0 0 0 26360 26108 3310 2130706543 0 20081

* Exported from MasterCook *

Spinach Dip

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Dips/Salsas Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 10-ounce package frozen chopped spinach -- thawed
1 8-ounce can water chestnuts -- chopped
1 cup mayonnaise
1 cup dairy sour cream
1/2 cup chopped fresh parsley
1/2 cup chopped green onions
1 clove garlic -- minced
Salt and pepper

Drain spinach and squeeze dry. In a bowl, combine dip ingredients; season
with salt and pepper; Chill 8 hours or overnight. Adjust seasoning before
serving.

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

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

Per serving: 95 Calories (kcal); 10g Total Fat; (87% calories from fat); 1g
Protein; 2g Carbohydrate; 7mg Cholesterol; 68mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

NOTES : � One can (6 ounces) minced clams, drained or 1/2 cup crumbled,
cooked bacon can be substituted for water chestnuts.
� Reduced-fat or nonfat mayonnaise and sour cream can be used.
Nutr. Assoc. : 0 1586 0 1394 0 0 0 0

* Exported from MasterCook *

Stash Flavored Iced Teas

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Stash Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 ounces fruit syrup
Ice
Stash Iced English Breakfast or Darjeeling
Tea

Add flavored fruit syrup* to Stash Iced English Breakfast or Darjeeling


Tea. Pour 1-1/2 oz. of fruit syrup in bottom of a tall iced tea glass. Add
ice, iced tea and stir.

Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
Yield:
"1 tall ice tea"

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

Per serving: 112 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 29g Carbohydrate; 0mg Cholesterol; 25mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 Other
Carbohydrates

NOTES : *Torani brand or Vedrenne brand Passion Fruit, Raspberry, or Black


Currant syrups are recommended.
Nutr. Assoc. : 4362 0 0

* Exported from MasterCook *

Stash Red Delicious Herbal Spiced Cider

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beverages Stash Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 Stash Ruby Mist or Wild Raspberry tea bags
2 cups apple juice concentrate (16 ounces)
2 ounces lemon juice concentrate
1 lemon

Steep 12 Stash tea bags in 4 cups (32 oz.) of cold water, the apple juice
and lemon juice. Heat and serve warm in mugs. Garnish with lemon.
Substitute fresh cider for apple juice if desired and 1 cup of honey per
batch as sweetener.

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

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

Per serving: 128 Calories (kcal); trace Total Fat; (1% calories from fat); 1g
Protein; 32g Carbohydrate; 0mg Cholesterol; 22mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 5263 2061 797 0

* Exported from MasterCook *

Sweet and Sour Pork Meatballs

Recipe By :
Serving Size : 24 Preparation Time :0:25
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound lean ground pork
1/4 cup finely chopped water chestnuts
1/4 cup chopped onion
1 egg -- slightly beaten
2 tablespoons soy sauce
1/8 teaspoon ground ginger
1 teaspoon vegetable oil
1 8-ounce can pineapple chunks
2 tablespoons soy sauce
1 tablespoon vinegar
1 tablespoon cornstarch
1 tablespoon sugar

In a large mixing bowl combine pork, water chestnuts, onion, egg, 2


tablespoons soy sauce and ginger; shape into 1-inch balls. In a nonstick
pan cook meatballs in hot oil until browned. Remove meatballs and drain,
reserving drippings in skillet.

Drain pineapple, reserving juice. In a 1-cup measure combine pineapple


juice, 2 tablespoons soy sauce and vinegar. Add water to make 1 cup
liquid. In mixing bowl combine cornstarch and sugar. Gradually stir in the
pineapple juice mixture; mix well. Add juice mixture to pan drippings.
Cook over medium heat until thickened and bubbly, stirring constantly.
Stir in meatballs and the reserved pineapple. Cook for 4-5 minutes or
until heated through.

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

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

Per serving: 56 Calories (kcal); 4g Total Fat; (59% calories from fat); 3g
Protein; 2g Carbohydrate; 19mg Cholesterol; 185mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5830 1377 0 0 0 0 0 4494 0 0 0 0

* Exported from MasterCook *

Sweet Apple Cinnamon Herbal Shake

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
FOR EACH 16-OUNCE GLASS
2 cups vanilla ice cream
2 Stash Apple Cinnamon tea bags
1/4 teaspoon cinnamon (optional)

In a blender, mix ingredients until fully blended. (Cut open tea bags and
mix contents with ice cream.) Top with whipped cream.

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

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

Per serving: 136 Calories (kcal); 7g Total Fat; (46% calories from fat); 2g
Protein; 16g Carbohydrate; 29mg Cholesterol; 54mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 0 0 5263 385

* Exported from MasterCook *

Sweetly Curried Dipping Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dips/Salsas Sauce/ Baste/ Gravy
The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup nonfat sour cream
6 tablespoons honey
2 tablespoons cider vinegar
2 teaspoons curry powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro
OR
2 tablespoons chopped fresh parsley

Combine all ingredients except cilantro in small bowl until well blended.
Stir in cilantro. Cover and refrigerate until ready to serve. Serve with
assorted sliced vegetables.

Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
Yield:
"1 1/3 Cups"

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

Per serving: 94 Calories (kcal); trace Total Fat; (1% calories from fat); 3g
Protein; 23g Carbohydrate; 4mg Cholesterol; 119mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 2130706543

* Exported from MasterCook *

Teriyaki Rumaki

Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Lawry's Seasoning Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup Lawry's Teriyaki Marinade with Pineapple
Juice
1 pound pitted dates -- slit lengthwise
1 8-ounce can sliced water chestnuts -- drained
1 pound bacon -- cut in half lengthwise, then cut into thirds

In small bowl, pour Teriyaki Marinade; set aside. Place one water chestnut
in each date. Wrap one piece bacon around date, securing with a wooden
pick. Dip into Marinade and place on broiler pan. Continue until all
rumaki are assembled. Broil, turning once until bacon is crisp, about 4
minutes on each side.

Makes about 50

Description:
"A delicious appetizer your guests will keep coming back for more!"
Cuisine:
"Asian"
Source:
"Lawry's"
S(Internet address):
"http://www.lawrys.com/"

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

Per serving: 82 Calories (kcal); 4g Total Fat; (48% calories from fat); 3g
Protein; 8g Carbohydrate; 8mg Cholesterol; 242mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : Hint: Blanch bacon before wrapping on dates to reduce some of the
fat and produce really crispy bacon. Also, these appetizers may be
frozen.
Nutr. Assoc. : 5885 20027 1586 0 0

* Exported from MasterCook *

Texas Caviar

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Dips/Salsas Nat. Pork Producers Council
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried black-eyed peas
2 quarts water
1 large onion -- finely chopped
2 cloves garlic -- minced
2 teaspoons chili powder
2 teaspoons salt
2 teaspoons ground cumin
1/2 cup vegetable oil
1/4 cup red wine vinegar
4 tablespoons chopped fresh cilantro
1 teaspoon ground black pepper
1/4 teaspoon cayenne
Sliced jalape�o pepper -- to taste

Place peas in a large Dutch oven, add the other six ingredients and bring
to a boil. Cover, reduce heat, and simmer 40-45 minutes or until peas are
tender. Drain and let cool. Add remaining ingredients to peas; toss well.
Serve at room temperature with crackers or tortilla chips.

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

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

Per serving: 162 Calories (kcal); 7g Total Fat; (39% calories from fat); 7g
Protein; 18g Carbohydrate; 0mg Cholesterol; 279mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 2130706543

* Exported from MasterCook *

Texas Ribbons

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Beef Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds flank steak
Fajita seasoning (Fiesta if available)
3/4 cup bar-b-que sauce (Cattleman's)
1/2 cup lemon juice
2 cloves garlic -- minced
1/2 teaspoon crushed red pepper

Season meat generously with fajita seasoning, salt and pepper. Let meat
sit for 1/2 hour.

Prepare marinade mixture by mixing bar-b-que sauce, lemon juice, garlic


and red pepper. Pour over meat, cover and refrigerate. Marinate for 1
hour.

Cut beef diagonally, against the grain, into 1/4 inch slices.

Thread each slice onto bamboo skewer. Broil or grill to desired doneness,
basting once or twice.

Yield: 24 servings (2 ribbons/serving)

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

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

Per serving: 58 Calories (kcal); 3g Total Fat; (49% calories from fat); 6g
Protein; 2g Carbohydrate; 14mg Cholesterol; 84mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Serving Ideas : A taste of Texas for your patio parties.

NOTES : * If using bamboo skewers (4-5 inches), soak in water before


threading beef so skewers will not burn.

** Use 1 ounce of beef per skewer.


Nutr. Assoc. : 0 6 85 0 0 0

* Exported from MasterCook *

Thai Ribbons

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Beef Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds flank steak
3/4 cup teriyaki sauce
6 tablespoons vegetable oil
3 ounces fresh ginger root -- finely chopped
1/3 cup garlic -- minced
1 1/2 teaspoons red chili peppers -- crushed

Prepare basting mixture by mixing teriyaki sauce, vegetable oil, ginger,


garlic and crushed red chili peppers. Cover and refrigerate.

Cut beef diagonally, against the grain, into 1/4 inch slices.

Thread each slice onto a bamboo skewer.* Cover and chill.


For each serving: Brush 2 beef ribbons generously with basting mixture.
Broil or grill to desired doneness, basting once or twice.

Yield: 24 servings (2 ribbons/serving)

Description:
"A taste of the Orient for your patio parties."
Cuisine:
"Asian"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"

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

Per serving: 93 Calories (kcal); 6g Total Fat; (62% calories from fat); 6g
Protein; 3g Carbohydrate; 14mg Cholesterol; 366mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

NOTES : * If using bamboo skewers, soak in water before threading beef so


skewers will not burn.
Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Toaster Snack Bread

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup warm water (105� to 115�F)
2 packages Fleischmann's� Active Dry Yeast -- * see note
2 cups warm milk (105� to 115�F)
2 teaspoons salt
1/4 teaspoon baking soda
5 cups all-purpose flour
1 8-ounce package pitted dates -- snipped
1/2 cup chopped walnuts
Cornmeal

Place warm water in large warm bowl. Sprinkle in yeast; stir until
dissolved. Stir in warm milk, salt, baking soda and 2 cups flour; beat
well. Mix in dates and walnuts. Stir in reserved flour to make a stiff
batter.

Grease two 8 1/2 � 4 1/2 � 2 1/2-inch or 9 � 5 � 3-inch microwavable loaf


pans. Sprinkle with cornmeal; spoon batter into pans. Sprinkle tops with
cornmeal. Cover; microwave on MEDIUM (50%) power 1 minute. Let rest 10
minutes. Repeat cooking and resting 2 more times, allowing dough to double
in size.
To bake, microwave each loaf separately on HIGH (100%) power for 6 minutes
and 30 seconds. Surface of loaf will be flat and pale in color. Cool in
pan for 5 minutes; 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:
"2 Loaves"

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

Per serving: 151 Calories (kcal); 2g Total Fat; (14% calories from fat); 4g
Protein; 28g Carbohydrate; 3mg Cholesterol; 202mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat;
0 Other Carbohydrates

NOTES : Regular Oven Directions: Prepare dough as above, using up to 1 cup


extra flour to make a very stiff batter. Spoon into prepared loaf
pans. Cover; let rise in warm place 45 minutes or until doubled in
size. Bake at 400�F for 25 minutes. Remove from pans immediately
and cool on wire rack.

*To save up to 50% rising time use Fleischmann's� Rapid Rise


Yeast. Follow Quick Mix steps on package back.

Nutr. Assoc. : 5472 26366 4138 0 0 0 2662 0 0

* Exported from MasterCook *

Tomatillo and Chayote Salsa

Recipe By :
Serving Size : 42 Preparation Time :0:00
Categories : Dips/Salsas Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds roasted tomatillos
4 chayote fruit -- grilled and chopped
1/2 cup roasted red peppers -- diced
1/4 cup cilantro leaves -- chopped
2 jalape�o chile peppers -- seeded and diced
1/4 cup lime juice
1/4 cup dark rum
1/4 cup hot chili oil
2 tablespoons ground coriander
Salt -- to taste

In large bowl stir together roasted tomatillos, grilled and chopped


chayote, diced roasted red pepper, chopped cilantro leaves, diced jalape�o
chiles, lime juice, dark rum, hot chile oil, and ground coriander. Season
to taste with salt and let stand several hours at room temperature. Warm
salsa in saucepan over low heat just before serving.

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

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

Per serving: 27 Calories (kcal); 2g Total Fat; (54% calories from fat); trace
Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 1500 0 0 3348 26360 0 0 4267 0 0

* Exported from MasterCook *

Tortilla Tidbits

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless pork loin
3 tablespoons Latin American Rub -- see recipe
1 8-ounce package spreadable cream cheese with pineapple
3 tablespoons prepared horseradish
8 (10 inch) flour tortillas
1 8-ounce jar roasted red pepper -- drained
1 8-ounce container alfalfa sprouts

Coat all surfaces of pork loin with rub. Place pork in shallow pan and
roast in a 350�F oven for 45 minutes, until internal temperature, measured
with a meat thermometer, registers 155�F. Remove roast from oven, let
cool, wrap and refrigerate.

Meanwhile, in small bowl stir together the horseradish and cream cheese.
Spread a tablespoon of cream cheese mixture on one side of each tortilla.
Top cream cheese layer with some of the red pepper and alfalfa sprouts.

Very thinly slice the pork loin and top alfalfa sprouts with a thin layer
of sliced pork. Roll up tortillas tightly, wrap securely in foil and
refrigerate overnight.

To serve, slice tortilla rolls into 1 to 1-1/2-inch servings and arrange


on a serving tray.

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

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

Per serving: 69 Calories (kcal); 3g Total Fat; (35% calories from fat); 4g
Protein; 8g Carbohydrate; 9mg Cholesterol; 147mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 26384 0 5705 0 3310 0 0

* Exported from MasterCook *

Latin American Rub

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bastes/ Rubs/ Marinades Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 tablespoons ground cumin
4 tablespoons chili powder
2 tablespoons ground coriander
1 tablespoon cinnamon
2 tablespoons brown sugar
2 tablespoons salt
1 tablespoon red pepper flakes
2 tablespoons ground black pepper

Place all ingredients in a jar with a tight-fitting lid; shake well to


blend seasonings thoroughly. Store covered at room temperature.

Makes about 1 cup (enough to coat 2 slabs of pork back ribs).

Description:
"Use for seasoning pork chops, ribs or roasts before grilling."
Cuisine:
"Latin American"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"1 Cup"

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

Per serving: 21 Calories (kcal); 1g Total Fat; (27% calories from fat); 1g
Protein; 4g Carbohydrate; 0mg Cholesterol; 822mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *

Triple Seed Snack Ring

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
5 cups all-purpose flour
1/3 cup wheat germ
1 package Fleischmann's� Rapid Rise Yeast*
3 tablespoons sunflower, sesame or poppy seeds or
combination of all -- toasted**
2 tablespoons sugar
1 1/2 teaspoons salt
1 3/4 cups hot water (125� to 130�F)
2 tablespoons vegetable oil
All natural cooking spray

TOPPING
1 egg
lightly beaten with
1 tablespoon water
Combination of two or more seeds: sesame,
poppy, cumin, caraway

Set aside 1 cup flour. Mix remaining flour, wheat germ, Fleischmann's�
Rapid Rise Yeast, seeds, sugar and salt in large bowl. Heat water and
vegetable oil until hot to touch (125� to 130�F). Stir into dry mixture.
Stir in only enough reserved flour to make soft dough. On lightly floured
surface, knead until smooth and elastic, about 8 to 10 minutes. Cover; let
rest 10 minutes.

On lightly floured surface, divide dough into 12 or 20 equal pieces. Roll


each to 10-inch (small rings) or 20-inch (large rings) rope; form into
rings and pinch ends to seal.

Place rings on baking sheet coated with cooking spray; cover. Let rise in
warm, draft-free place until slightly risen, about 15 to 20 minutes.

Brush with egg mixture and sprinkle with seeds. Bake at 375�F oven for 25
minutes or until done. Remove from pans; cool on wire racks.

Makes 20 small or 12 large rings

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

- - - - - - - - - - - - - - - - - - -
Per serving: 249 Calories (kcal); 5g Total Fat; (16% calories from fat); 7g
Protein; 44g Carbohydrate; 16mg Cholesterol; 274mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : *To use Fleischmann's� Active Dry Yeast. Dissolve yeast in warm
(105� to 115�F) water. Stir in seeds, sugar, salt, oil, wheat germ
and 1 cup flour; blend well. Stir in enough remaining flour to
make soft dough. Knead as directed. Increase rest to 30 minutes.
Shape, allow to rise, top and bake as directed.

**Toasting sesame and sunflower seeds in 375�F oven for 7 minutes


before adding to dough will enhance flavor. (Seeds on top of rings
toast during baking.)

To taste different seed flavors, sprinkle each quadrant of ring


with a different seed. (This is attractive, too.) Rings can be
split lengthwise and filled with peanut butter, cheese spread,
etc. Or, they can be halved crosswise and "dunked" into dip.

Alternate Shape: Twist two ropes together and form into ring.
Nutr. Assoc. : 0 0 0 26366 5184 0 0 3728 0 0 0 0 0 0 0 1357 252

* Exported from MasterCook *

Tropical Fruit Salsa

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dips/Salsas Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 papayas -- diced
2 mangos -- diced
1 grapefruit -- chopped
2 bananas -- diced
2 kiwi fruits -- diced
1/4 cup onion -- chopped
Juice of 2 lemons
Juice of 2 limes
2 tablespoons cilantro -- chopped

In large bowl, combine well diced papayas, diced mangoes, chopped


grapefruit, diced bananas, diced kiwi fruit, chopped onion, juice of
lemons, juice of limes and chopped cilantro. Chill Briefly before serving.

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

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

Per serving: 76 Calories (kcal); trace Total Fat; (3% calories from fat); 1g
Protein; 19g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 2130706543 2130706543 0

* Exported from MasterCook *

Turkey Nachos

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Nachos Poultry
The Butterball Turkey Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon garlic powder
2 cups coarsely chopped cooked turkey
1 10 ounce bag large-size white, yellow, or blue tortilla
chips
1 16 ounce can refried beans
2 cups shredded Monterey Jack or Cheddar cheese
(8 ounces)
1 16 ounce jar prepared salsa
Salt and freshly ground pepper to taste
Sour cream and fresh cilantro sprigs to
garnish (optional)

Heat oven to 425�F.

Whisk together lime juice, olive oil, cumin and garlic powder; toss with
turkey in a small bowl and season with salt and pepper.

Make a layer of tortilla chips to cover the bottom of a large 12 to


14-inch round or oval baking dish. Evenly spoon refried beans over chips
(use the entire can of beans). Top with turkey and sprinkle with 1 cup
shredded cheese.

Make another layer of tortilla chips. Spoon half the salsa evenly over
chips. Top with remaining cup of cheese.

Bake nachos until heated through and cheese melts and begins to bubble, 15
to 20 minutes. Serve hot with remaining salsa, sour cream and cilantro, if
desired.

Makes 8 to 10 servings

Source:
"The Butterball Turkey Company"
S(Internet address):
"http://www.butterball.com/"
Copyright:
"� 1998 Butterball Turkey Company"

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

Per serving: 312 Calories (kcal); 14g Total Fat; (39% calories from fat); 20g
Protein; 28g Carbohydrate; 41mg Cholesterol; 666mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates

NOTES : As beloved as the day-after Thanksgiving turkey sandwich is, it is


often fun to try something new and different with the leftover
turkey. These terrific tasting nachos tap into the Tex-Mex food
craze and make for crowd-pleasing nibbling while watching the
game.
Nutr. Assoc. : 0 0 0 0 2848 1521 0 26152 1325 2130706543 2130706543 0

* Exported from MasterCook *

Turkey Nuggets

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : BC Turkey Marketing Board Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless skinless turkey breast
1 egg
1/4 cup milk
1/4 cup Parmesan cheese
1/2 cup fine bread crumbs
1/2 teaspoon thyme
1/2 teaspoon basil
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 teaspoon dry mustard

In a large bowl, beat egg and milk lightly. Cut turkey into 1-inch cubes.
Place turkey cubes in egg mixture and mix well to coat all pieces.

In another bowl, mix together cheese, bread crumbs and spices. Working
with a few pieces of turkey at a time, roll in crumb mixture to coat
evenly.

Place nuggets on a greased cookie sheet and bake at 450 degrees F. for
10-12 minutes or until turkey is no longer pink inside.

Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"
Yield:
"30 Appetizers"

- - - - - - - - - - - - - - - - - - -
Per serving: 230 Calories (kcal); 5g Total Fat; (18% calories from fat); 33g
Protein; 11g Carbohydrate; 123mg Cholesterol; 287mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 26515 0 0 0 20080 0 0 0 0 0

* Exported from MasterCook *

Turkey Tartlets with Cranberry Salsa

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : BC Turkey Marketing Board Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground turkey
1/4 cup onion -- chopped
1 teaspoon dried thyme
1/2 teaspoon ground pepper
1/4 teaspoon salt
1 egg
1/3 cup light sour cream
24 frozen mini tart shells

CRANBERRY SALSA
1 cup fresh cranberries
OR
1 cup frozen cranberries
1/3 cup sugar
2 green onions
1/4 cup fresh coriander leaves
1 lime -- grated and juiced
2 teaspoons chopped ginger root
1 jalape�o pepper -- sliced

Place frozen tart shells on a cookie sheet. Bake at 375� F for 10 minutes
or until slightly golden around edges.

Combine turkey, onion, thyme, salt and pepper in a non-stick skillet


heated to medium-high.

Saut� until meat is no longer pink, about 10 minutes. Remove from heat,
mix egg and sour cream together, stir into meat mixture. Fill tart shells;
bake at 400 Degree. F for 12-15 minutes. Serve warm topped with salsa.

Cranberry Salsa Directions: Combine cranberries, sugar, onion, coriander,


lime juice, rind, ginger root and jalape�o pepper in food processor bowl.
Pulse on/off until mixture is chopped (not pur�ed). Cover and chill at
least 2 hours or up to 1 week.

Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"
Yield:
"24 Mini tarts"

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

Per serving: 306 Calories (kcal); 20g Total Fat; (57% calories from fat); 7g
Protein; 25g Carbohydrate; 23mg Cholesterol; 161mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 4638 0 0 2928 0 2130706543 0 0 0 0 630 26360

* Exported from MasterCook *

Veggie Dip

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cherry Marketing Institute Dips/Salsas

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup chopped dried tart cherries
1/2 cup crumbled bleu cheese (about 2 ounces)
1/2 cup chopped walnuts
1 cup sour cream
1/4 cup mayonnaise

In a medium bowl, combine cherries, blue cheese and walnuts. Stir in sour
cream and mayonnaise; mix well. Chill about 1 hour to blend flavors.

Serve with vegetable dippers, such as celery, carrots, cauliflower,


cucumber, broccoli, green or red bell peppers.

Serving size: 2 tablespoons

Description:
"A dressed-up dip for your next party."
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
Yield:
"2 cups"

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

Per serving: 124 Calories (kcal); 9g Total Fat; (65% calories from fat); 3g
Protein; 9g Carbohydrate; 11mg Cholesterol; 87mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 26525 2992 0 0 0

* Exported from MasterCook *

Vineyard Punch

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Beverages Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 750-milliliter bottle port wine
2 16-ounce packages unsweetened frozen strawberries -- slightly thawed
1 sprig fresh mint
Sugar -- to taste
Lime slices
Ice mold
2 750-milliliter bottles dry sparkling wine
Dash bitters

Combine first three ingredients with sugar and lime slices in large
saucepan. Bring to a boil; reduce heat and simmer 5 to 10 minutes. Remove
from heat and let cool. Strain into large bowl. Cover and refrigerate
about 1 hour. Pour over ice mold in punch bowl. Add sparkling wine and
bitters. Serve immediately in wine glasses.

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

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

Per serving: 138 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 11g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 26875 0 2130706543 2130706543 2130706543 2528 0

* Exported from MasterCook *

Warm Cheddar and Bean Dip

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Dips/Salsas Ontario White Bean Producers

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups cooked white pea beans
1/2 cup beer (1/2 to 3/4 cup)
1 teaspoon minced garlic
1 teaspoon ground cumin
1/2 teaspoon salt
1 1/4 cups grated Cheddar
2 tablespoons pickled jalape�o peppers
2 sliced green onions -- for garnish

Combine the beans, beer, garlic, cumin and salt in a food processor.
Process until smooth. Add 1 cup of the grated cheese along with the
jalape�o peppers and process just until combined. Place the mixture in an
attractive, heatproof dish. Sprinkle remaining 1/4 cup cheese over the
top.

Bake in a preheated 375�F oven for 15 minutes. Sprinkle with green onions
and serve with pita wedges or baked tortilla chips.

Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"
Yield:
"2 1/4 cups"
T(Bake):
"0:15"

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

Per serving: 57 Calories (kcal); 2g Total Fat; (38% calories from fat); 4g
Protein; 5g Carbohydrate; 7mg Cholesterol; 110mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : Ontario White Bean Producers


4206 Raney Crescent
London, Ontario N6L 1C3 Canada
Tel: (519) 652-3566
Fax: (519) 652-9607
E-mail: whitepeabeans@wwdc.com
Nutr. Assoc. : 5513 142 0 0 0 4922 2458 20030

* Exported from MasterCook *

Wasabi Paste Dipping Sauce

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dips/Salsas New Zealand Wasabi

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon chopped root ginger
2 tablespoons "NAMIDA" New Zealand Wasabi Paste either
hot or mild to taste
1 clove garlic
2 teaspoons sugar
2 tablespoons light soy sauce
1 tablespoon water
1 tablespoon lemon juice
OR
1 tablespoon lime juice

Place all ingredients in food processor, mix well and strain.

Place in small bowl and use as a dip with seafood, tempura and/or
vegetable pieces.

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

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

Per serving: 13 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 3g Carbohydrate; 0mg Cholesterol; 153mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 26051 1685 0 0 5063 0 797 0 2130706543

* Exported from MasterCook *

Wasabi Paste Dipping Sauce (2)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dips/Salsas New Zealand Wasabi

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon "NAMIDA" New Zealand Wasabi Paste - Hot
2 tablespoons tamari soy sauce
2 tablespoons lemon juice
2 tablespoons sake or sweet sherry
1 teaspoon clear honey
1 spring onion -- shredded

Place all ingredients in food processor, mix well and strain.

Place in small bowl.

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

- - - - - - - - - - - - - - - - - - -
Per serving: 12 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 2g Carbohydrate; 0mg Cholesterol; 194mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Serving Ideas : Serve as a dip with Japanese Tempura Prawns.

Nutr. Assoc. : 1685 0 0 1363 731 905103

* Exported from MasterCook *

Wasabi Paste Dipping Sauce (3)

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Dips/Salsas New Zealand Wasabi

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup soy sauce
4 tablespoons cooking wine
1/2 tablespoon rice vinegar
3 cloves garlic -- minced
2 sprigs coriander (cilantro) -- minced
1 tablespoon "NAMIDA" Hot wasabi paste

Place all ingredients in food processor; mix well and strain.

Place in small bowl.

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

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

Per serving: 13 Calories (kcal); trace Total Fat; (1% calories from fat); 1g
Protein; 2g Carbohydrate; 0mg Cholesterol; 613mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Serving Ideas : Serve as a dip with Wasabi Tofu Soup.

Nutr. Assoc. : 0 0 0 0 414 1685 0

* Exported from MasterCook *

Wasabi Paste Dipping Sauce (4)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dips/Salsas New Zealand Wasabi

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 tablespoons low sodium soy sauce
1/4 cup fresh lime juice
1 1/2 teaspoons Hot "NAMIDA"wasabi paste
1/2 teaspoon dried crushed red pepper

Whisk soy sauce, lime juice, wasabi and red pepper in small bowl to blend.

Place in small bowl.

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

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

Per serving: 8 Calories (kcal); trace Total Fat; (1% calories from fat); trace
Protein; 2g Carbohydrate; 0mg Cholesterol; 313mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Serving Ideas : Serve as a dip with Tempura beans and Tofu.

Nutr. Assoc. : 0 0 1685 3002

* Exported from MasterCook *

Wasabi Paste Soy Dip

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Dips/Salsas New Zealand Wasabi

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon either Mild or Hot "NAMIDA" Wasabi Paste
1 small red chilli -- seeded and sliced
1 tablespoon lime juice
2 tablespoons dark soy sauce
2 tablespoons water
1 tablespoon soft brown sugar

Place all the ingredients in a small pan, heat gently to dissolve the
sugar.

Set aside to cool.

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

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

Per serving: 13 Calories (kcal); trace Total Fat; (1% calories from fat); trace
Protein; 3g Carbohydrate; 0mg Cholesterol; 238mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Serving Ideas : Serve with Filo Prawn Fingers and Prawn Balls.

Nutr. Assoc. : 1685 4702 0 1396 0 210

* Exported from MasterCook *

When Pigs Fly Appetizers

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 boneless pork chops -- cut into 3/4" cubes
2 teaspoons vegetable oil
1 14-ounce bottle hot-style catsup
3 tablespoons honey
2 tablespoons lemon juice
2 teaspoons hot pepper sauce (2 to 3 teaspoons)
1 teaspoon dried thyme -- crushed
1/2 teaspoon dried rosemary -- crushed
1/2 teaspoon lemon pepper

In a large skillet heat oil over medium-high heat. Cook and stir pork
cubes for 4-5 minutes or until pork is just done. Remove excess fat from
skillet; reduce heat to low. Add remaining ingredients to skillet,
stirring to coat pork cubes. Cover and cook about 1 minute or until heated
through. Transfer to warm serving dish; serve with toothpicks.

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

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

Per serving: 182 Calories (kcal); 7g Total Fat; (32% calories from fat); 11g
Protein; 21g Carbohydrate; 30mg Cholesterol; 663mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1
1/2 Other Carbohydrates

Nutr. Assoc. : 4592 0 774 0 0 3726 0 0 0


* Exported from MasterCook *

White Bean Dip

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dips/Salsas Ontario White Bean Producers

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup white pea beans -- soaked and cooked
OR
1 cup canned white pea beans -- drained and rinsed
4 cloves garlic
1/2 jalape�o pepper
2 tablespoons lemon juice
3 tablespoons olive oil
1 teaspoon salt
2 tablespoons fresh parsley -- chopped
2 teaspoons sesame seeds

In a food processor or blender, pur�e all ingredients except parsley and


sesame seeds. Transfer pur�e to a glass or plastic bowl. Add parsley and
sesame seeds and blend well. Refrigerate for at least one hour before use.
Serve at room temperature.

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

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

Per serving: 91 Calories (kcal); 6g Total Fat; (53% calories from fat); 3g
Protein; 8g Carbohydrate; 0mg Cholesterol; 269mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

NOTES : � A good source of folate.


____________________

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. : 5512 0 2130706543 0 0 0 0 0 0 0

* Exported from MasterCook *


White Bean Salsa

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dips/Salsas Ontario White Bean Producers
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup white pea beans -- soaked and cooked
OR
1 cup canned white pea beans -- drained and rinsed
1/2 red onion -- finely chopped
4 cloves garlic -- minced
1/2 small red pepper -- finely chopped
1/2 small green pepper -- finely chopped
1 small jalape�o pepper -- finely chopped
2 plum tomatoes -- seeded and diced
2 tablespoons fresh parsley -- chopped
2 tablespoons fresh coriander -- chopped
3 tablespoons olive oil
Juice of half a lime
Salt and pepper -- to taste

In a glass or plastic mixing bowl, combine all ingredients and season to


taste. Refrigerate for at least one hour before use. Serve at room
temperature.

Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"
Yield:
"2 cups"
T(Refrigerate):
"1:00"

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

Per serving: 97 Calories (kcal); 5g Total Fat; (47% calories from fat); 3g
Protein; 10g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

NOTES : � A good source of folate, and vitamin C.


____________________

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 0 0 0 0 0 2130706543 0
* Exported from MasterCook *

Whole Wheat Soft Pretzels

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups whole wheat flour (3 to 3 1/2 cups)
1 package Fleischmann's� Rapid Rise yeast
1 teaspoon salt
1 1/3 cups very warm water (125� to 130�)
3 tablespoons vegetable oil
1 tablespoon honey
1 egg white -- slightly beaten
Coarse salt or sesame seed

Mix 2 cups flour, the yeast (dry) and salt in large bowl. Stir in water,
oil and honey, Beat until smooth. Mix in enough remaining flour to make
dough easy to handle. Turn dough onto lightly floured surface; knead about
5 minutes or until smooth and elastic. Cover and let rest 10 minutes.

Heat oven to 400�. Grease cookie sheet. Punch down dough; divide into 12
equal parts. Roll each part into rope, about 18 inches long. Twist each
rope into pretzel shape on cookie sheet. Brush pretzels with egg white;
sprinkle with coarse salt.

Bake about 15 minutes or until pretzels are golden brown and crust is
crisp. Immediately remove from cookie sheet to wire rack. Serve warm and,
if desired, with prepared mustard.

Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"12 Pretzels"
T(Baking Time):
"0:15"

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

Per serving: 184 Calories (kcal); 6g Total Fat; (27% calories from fat); 6g
Protein; 29g Carbohydrate; 0mg Cholesterol; 495mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 26175 26366 0 3728 0 0 0 0

* Exported from MasterCook *

Wholesome Bran Pretzels


Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Fleischmann's Yeast Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups very warm water (125� to 130�F)
1 cup 100% bran
1 tablespoon butter or margarine -- softened
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
1 package Fleischmann's� Rapid Rise Yeast
1 tablespoon sugar
1 teaspoon salt
All natural cooking spray
1 egg -- lightly beaten
Sesame seeds, poppy seeds, or coarse salt

In small bowl, combine water, bran and butter; reserve.

Meanwhile, in large bowl, combine 1 1/2 cups flour, undissolved yeast,


sugar and salt. Stir bran mixture into dry ingredients. Stir in enough
remaining flour to make soft dough. Knead on lightly floured surface until
smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured
surface 10 minutes.

Divide dough into 16 equal pieces; roll each to 14-inch rope. To shape
pretzels: Form each rope into "U" shape. Lift ends of each rope, cross
twice and fold back onto center of rope. Place on 2 baking sheets sprayed
with . Spray pretzels with . Cover; let rise in warm, draft-free place
until almost doubled in size, about 15 to 30 minutes.

Brush with egg; sprinkle with sesame seed. Bake at 400�F for 12 to 15
minutes or until done, switching position of sheets halfway through
baking. Remove from sheets; cool on wire racks.
_____________________

Rosette Dinner Rolls: Prepare dough as directed and divide into 16 equal
pieces. Roll to 12-inch ropes. Loosely tie knot in center of ropes; tuck
one end into center of knot and one end under knot. Cover; let rise, bake
and cool as directed.

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

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

Per serving: 125 Calories (kcal); 1g Total Fat; (10% calories from fat); 4g
Protein; 25g Carbohydrate; 14mg Cholesterol; 174mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 3728 2005 0 14 26366 0 0 5440 0 0

* Exported from MasterCook *

Wild Black Currant Cream Cheese

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Spreads/ Pat� Stash Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 Stash Wild Black Currant tea bags
1 8-ounce package cream cheese

In a small bowl, combine the contents of 5 Wild Black Currant tea bags
with the 8 ounces of cream cheese. Mix well.

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

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

Per serving: 51 Calories (kcal); 5g Total Fat; (85% calories from fat); 1g
Protein; 1g Carbohydrate; 16mg Cholesterol; 43mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 5263 0

* Exported from MasterCook *

Wild Black Currant Escape

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Ice Cream
Stash Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
FOR EACH 16-OUNCE GLASS
2 cups vanilla ice cream
2 Stash Wild Black Currant tea bags
1/4 teaspoon Black currant syrup (optional)

In a blender, mix ingredients until fully blended. (Cut open tea bags and
mix contents with ice cream.) Garnish with whipped cream.

Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
Yield:
"1 16 ounce glass"

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

Per serving: 541 Calories (kcal); 29g Total Fat; (46% calories from fat); 10g
Protein; 65g Carbohydrate; 116mg Cholesterol; 217mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 4 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 5263 2130706543

* Exported from MasterCook *

Wild Raspberry Cream Cheese

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Spreads/ Pat� Stash Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 Stash Wild Raspberry tea bags
1 8-ounce package cream cheese

In a small bowl, combine the contents of 5 Wild Raspberry Tea Bags with
the 8 ounces of cream cheese. Mix well.

Source:
"Stash Tea"

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

Per serving: 51 Calories (kcal); 5g Total Fat; (85% calories from fat); 1g
Protein; 1g Carbohydrate; 16mg Cholesterol; 43mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 5263 0

* Exported from MasterCook *

Wild Raspberry Dreams

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
FOR EACH 16-OUNCE GLASS
2 cups vanilla ice cream
2 Stash Wild Raspberry tea bags
1/4 teaspoon raspberry syrup (optional)

In a blender, mix ingredients until fully blended. (Cut open tea bags and
mix contents with ice cream.)

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

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

Per serving: 135 Calories (kcal); 7g Total Fat; (46% calories from fat); 2g
Protein; 16g Carbohydrate; 29mg Cholesterol; 54mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 0 0 5263 2130706543