* Exported from MasterCook * "Buffalo" Style - Stuffed Eggs Recipe By Serving Size Categories Amount -------12 1/2 1/4 1 1/2 1/2 1/4 1/2 2 : : 24 Preparation Time :0:00 : California

Egg Commission

Eggs

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

Ingredient -- Preparation Method -------------------------------California Fresh Eggs blue cheese -- crumbled mayonnaise parsley -- minced Tabasco sauce salt pepper celery salt 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" - - - - - - - - - - - - - - - - - - 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 Categories Amount -------: : 12 Preparation Time :0:00 : Braids and Wreaths Fleischmann's Yeast

Breads/ Muffins

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

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

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

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

bread flour (2 to 2 1/4 cups) Fleischmann's� Rapid Rise Yeast Italian herb seasoning salt very warm water (120 to 130�F) olive or vegetable oil FILLING marinated artichoke hearts -- drained and chopped sliced ripe olives drained and chopped roasted red peppers OR sundried tomatoes (packed in oil) (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" - - - - - - - - - - - - - - - - - - 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 Categories : : 40 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Snacks

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

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

Ingredient -- Preparation Method -------------------------------butter or margarine water -- boiling all-purpose flour salt 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 * Apricot Pecan Pat� Recipe By Serving Size Categories Amount -------18 2 1/2 1 3 1 : : 10 Preparation Time :0:00 : Nat. Pork Producers Council

Spreads/ Pat�

Measure -----------ounces cups cup tablespoon tablespoon pound

Ingredient -- Preparation Method -------------------------------canned apricots -- pur�e water sugar cornstarch Cointreau 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 Categories Amount -------12 24 : : 24 Preparation Time :0:10 : Nat. Pork Producers Council

Pork

Measure -----------slices

Ingredient -- Preparation Method -------------------------------bacon 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" - - - - - - - - - - - - - - - - - - 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 Categories Amount -------3 3/4 1/2 1/2 2 1/2 : : 8 Preparation Time :0:15 : Nat. Pork Producers Council

Snacks

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

Ingredient -- Preparation Method -------------------------------boiling water grits salt shredded sharp Cheddar cheese (2 ounces) chopped green onion 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 Categories Amount -------1 1 1/4 : : 20 Preparation Time :0:20 : Poultry

The Butterball Turkey Company

Measure Ingredient -- Preparation Method ------------ -------------------------------1 1/4 pound package Butterball� Fresh Ground Turkey cup sauerkraut -- drained and chopped fine cup original flavored barbecue sauce *

1/2 3

cup tablespoons

currant jelly 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 Categories Amount -------1/3 1 1 2 2 1/2 : : 10 Preparation Time :0:00 : Popcorn The Popcorn Institute

Snacks

Measure -----------cup teaspoon drop quarts cups ounce

Ingredient -- Preparation Method -------------------------------melted butter soy sauce hot pepper sauce -- or to taste popped popcorn* seasoned assorted snacks (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 Categories Amount -------1 1/4 2 2 1/4 : : 12 Preparation Time :0:00 : Dips/Salsas Sauce/ Baste/ Gravy

Nat. Pork Producers Council

Measure -----------cup cup cloves teaspoons cup

Ingredient -- Preparation Method -------------------------------mayonnaise black olives -- ground garlic -- minced lemon juice 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 Categories Amount -------1/2 1/4 1/3 2 : : 4 Preparation Time :0:00 : Belgian Endive Marketing Board

Dips/Salsas

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

Ingredient -- Preparation Method -------------------------------sour cream milk blue cheese -- crumbled 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/" - - - - - - - - - - - - - - - - - - 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 Categories Amount -------1/2 2 3 3/4 1/2 3 : : 12 Preparation Time :0:00 : Breads/ Muffins

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------warm water (105� to 115�F) Fleischmann's� Active Dry Yeast -- *see notes sugar salt butter or margarine -- melted eggs -- at room temperature

3 1/2 1

cups

all-purpose flour (3 1/2 to 4 cups) 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 Categories Amount -------1 3 1/3 2 1 6 1/2 4 2 1 1 : : 16 Preparation Time :0:00 : Braids and Wreaths Fleischmann's Yeast

Breads/ Muffins

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

tablespoon

Ingredient -- Preparation Method -------------------------------warm water (105� to 115�F) Fleischmann's� Fast Rising Active Dry Yeast* -- *see notes sugar salt butter or margarine -- melted all-purpose flour (6 1/2 to 7 cups) eggs egg yolks egg white 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" - - - - - - - - - - - - - - - - - - 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 Categories Amount -------2 1/2 1/4 1 1/2 1/2 1/4 1 : : 10 Preparation Time :0:00 : Popcorn The Popcorn Institute

Snacks

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

Ingredient -- Preparation Method -------------------------------popped popcorn butter -- melted paprika onion powder garlic powder cayenne pepper 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 Categories Amount -------10 1 3 2 1 1/2 1 2 2 : : 10 Preparation Time :0:25 : Nat. Pork Producers Council

Pork

Measure -----------slices large tablespoons tablespoons cups Dash Dash cup tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------Canadian bacon, about 1/8-inch thick (about 10 oz.) eggplant, about 1 1/2 pounds vegetable oil flour milk ground pepper nutmeg part-skim Ricotta cheese chopped parsley 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 and stir until mixture boils and thickens. Season Combine Ricotta cheese and parsley. Lay one slice eggplant slice. Lap one small eggplant slice over flour, add milk; cook with pepper and nutmeg. of bacon on each 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 Categories : : 20 Preparation Time :0:00 : National Presto Industries Popcorn

Nuts Snacks

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

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

Ingredient -- Preparation Method -------------------------------popped popcorn roasted shelled Virginia-type peanuts butter or margarine (1/2 pound) light brown sugar -- firmly packed light corn syrup salt 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" - - - - - - - - - - - - - - - - - - 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 Categories Amount -------1 1 1 2 1 1/2 : : 24 Preparation Time :0:20 : Mushrooms Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------bulk pork sausage fresh mushrooms garlic -- minced chopped parsley 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" - - - - - - - - - - - - - - - - - - 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 Categories Amount -------2 3 : : 8 Preparation Time :0:00 : National Presto Industries Snacks

Popcorn

Measure -----------tablespoons quarts

Ingredient -- Preparation Method -------------------------------garlic-flavored olive oil warm popped popcorn

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

cup tablespoons teaspoons teaspoon teaspoon

grated Parmesan cheese butter or margarine -- melted dried basil crushed hot red pepper flakes 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 Categories Amount -------8 1/2 1 3/4 3 1 1/2 3/4 : : 36 Preparation Time :0:10 : Nat. Pork Producers Council

Pork

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

Ingredient -- Preparation Method -------------------------------eggs flour baking powder salt Mozzarella cheese cottage cheese 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 Categories Amount -------1 1/2 1/2 1/2 2 1/4 1 : : 8 Preparation Time :0:00 : Breads/ Muffins

Cherry Marketing Institute

Measure -----------21-ounce can cup teaspoon teaspoon cup 16-ounce

Ingredient -- Preparation Method -------------------------------cherry filling and topping finely chopped red onion dried basil dried oregano garlic cloves -- minced olive oil 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 Categories Amount -------1 1/2 1/2 1/4 2 1 2 : : 12 Preparation Time :0:00 : Condiments

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------dried tart cherries red wine vinegar balsamic vinegar olive oil chopped yellow Spanish Sweet onion 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 Categories Amount -------1 1/3 1/4 1/4 1 1 1 1 1/2 1

: : 8 Preparation Time :0:00 : Cherry Marketing Institute

Dips/Salsas

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

Ingredient -- Preparation Method -------------------------------frozen unsweetened tart cherries coarsely chopped dried tart cherries finely chopped red onion chopped fresh jalape�os -- or to taste OR canned jalape�o peppers -- or to taste garlic -- finely chopped chopped fresh cilantro OR dried cilantro 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 Categories : : 24 Preparation Time :0:00 : Candy

Nuts

Popcorn The Popcorn Institute Amount -------5 2 1 1/2 1/2 1 1/2 1 1 1/2 Measure -----------quarts cups cups cup teaspoon teaspoon teaspoon cup cup

Snacks

Ingredient -- Preparation Method -------------------------------popped popcorn -- unsalted sugar water light corn syrup vinegar salt almond extract red glac� cherries -- cut in quarters 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 Categories Amount -------4 3 : : 16 Preparation Time :0:00 : Popcorn The Popcorn Institute

Snacks

Measure -----------quarts small

Ingredient -- Preparation Method -------------------------------popped popcorn dried red chilies

1 6 1 3/4

6 3/4-ounce package peanuts tablespoons margarine 3 1/4-ounce package roasting pepitas (little peppers) 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 Categories : : 4 Preparation Time :0:00 : Dundee Hazelnuts Snacks

Nuts The Oregon Hazelnut Industry

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

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

Ingredient -- Preparation Method -------------------------------Oregon hazelnuts butter or margarine chili powder 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 Categories Amount -------4 6 4 2 1 : : 8 Preparation Time :0:00 : Nat. Pork Producers Council

Sauce/ Baste/ Gravy

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

Ingredient -- Preparation Method -------------------------------dry mustard soy sauce cider vinegar sesame oil 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 Categories Amount -------: : 8 Preparation Time :0:00 : California Egg Commission

Miscellaneous

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

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

1 3/8 12 6 1 2 2 1 3/4 1 48 1 1 1

pounds large ounces cup teaspoons slices ounces large

liquid or frozen whole egg OR California Fresh Eggs water chestnuts -- canned, minced green onions -- minced salt ginger -- finely chopped liquid or frozen whole egg OR California Fresh Eggs potsticker wrappers DIPPING SAUCE soy sauce vinegar green onion -- chopped

cup cup

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 Categories : : 8 Preparation Time :0:05 : Dips/Salsas

Nat. Pork Producers Council

Amount -------1 1 1 1 1

Measure -----------20-ounce can medium tablespoon tablespoon

Ingredient -- Preparation Method -------------------------------chipotle pepper -- finely chopped pineapple tidbits -- drained diced cucumber -- seeded and peeled lime juice 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 Categories Amount -------4 1 2 2 1 2 1 : : 14 Preparation Time :0:00 : Fleischmann's Yeast

Snacks

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

Ingredient -- Preparation Method -------------------------------all-purpose flour (4 to 4 1/2 cups) Fleischmann's� Active Dry Yeast -- * see notes sugar Salt vegetable oil milk Water eggs -- lightly beaten with 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 Categories Amount -------1 1 1/2 : : 12 Preparation Time :0:00 : Condiments

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------corn kernels leeks -- chopped 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 Serving Size Categories Amount -------1 8 :Barbara, Kodiak, Alaska : 24 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Mushrooms

Fish and Seafood

Measure -----------cup ounces

Ingredient -- Preparation Method -------------------------------cooked flaked crab cream cheese -- softened

1 2 2 24 2

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

teaspoon Dashes teaspoon teaspoon teaspoon large cup tablespoons

lemon juice Worcestershire sauce basil garlic powder green onions -- minced lemon pepper mushrooms Cheddar cheese -- grated 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 Categories Amount -------2 1 1 1 1 1 : : 6 Preparation Time :0:00 : Dips/Salsas

The National Honey Board

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

Ingredient -- Preparation Method -------------------------------fresh or frozen whole cranberries orange -- peeled and chopped grated orange peel minced fresh gingerroot chopped fresh parsley chopped fresh cilantro

1 2 1/3 cup tablespoons

jalape�o pepper -- seeded and chopped honey 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 Categories Amount -------1 1/2 1/4 1/4 1/2 : : 16 Preparation Time :0:00 : Dips/Salsas The Oregon Hazelnut Industry

Dundee Hazelnuts

Measure Ingredient -- Preparation Method ------------ -------------------------------8-ounce carton lemon or orange low-fat yogurt cup cranberry-orange relish teaspoon ground nutmeg teaspoon ground ginger 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 Categories Amount -------3/4 1/4 1/4 3 1 1 3/4 1/8 : : 6 Preparation Time :0:00 : Dips/Salsas

The National Honey Board

Measure -----------cup cup cup tablespoons tablespoon small clove teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------nonfat mayonnaise rice vinegar honey toasted sesame seeds grated fresh gingerroot (1 to 2 tablespoons) garlic -- minced Oriental sesame oil 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 Categories : : 20 Preparation Time :0:00 : Cherry Marketing Institute Seasonal/Holiday

Miscellaneous Snacks

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

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

Ingredient -- Preparation Method -------------------------------bite-size corn or rice square cereal (such as Corn or Rice Chex) bite-size wheat square cereal (such as Wheat Chex) broken whole grain melba toast small fat-free pretzel twists margarine or butter -- melted Worcestershire sauce chili powder garlic powder onion powder ground red pepper dried tart cherries in a large together garlic mixture.

Put corn or rice cereal, wheat cereal, melba toast and pretzels bowl; stir to mix. In a glass measuring cup or small bowl, stir melted margarine or butter, Worcestershire sauce, chili powder, powder, onion powder and ground red pepper. Drizzle over cereal 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 Categories : : 20 Preparation Time :0:00 : Dundee Hazelnuts

Poultry

Snacks Amount -------1/4 1 1/2 2 2 1 3/4 Measure -----------cup teaspoon teaspoon tablespoons whole cup

The Oregon Hazelnut Industry Ingredient -- Preparation Method -------------------------------cornstarch salt sugar dry sherry egg whites chicken breast -- cut into 1-inch pieces roasted and chopped Oregon hazelnuts Oil for frying MUSTARD SAUCE dairy sour cream salad dressing OR mayonnaise dry mustard sugar

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

cup cup cup tablespoon teaspoon

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 Categories : : 10 Preparation Time :0:00 : Dundee Hazelnuts Snacks

Nuts The Oregon Hazelnut Industry

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

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

Ingredient -- Preparation Method -------------------------------Oregon hazelnuts butter or margarine curry powder 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 Categories Amount -------5 1/2 2 1 2 2 1/2 1/2 1/2 2 1/2 2/3 : : 4 Preparation Time :0:00 : Fleischmann's Yeast

Snacks

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

Ingredient -- Preparation Method -------------------------------DOUGH all-purpose flour (5 1/2 to 6 cups) sugar salt grated lemon peel Fleischmann's� Active Dry Yeast* milk water butter or margarine eggs -- at room temperature FILLING chopped blanched almonds -- toasted sugar butter or margarine GLAZE AND TOPPING egg beaten with 1 tablespoon water chopped blanched almonds -- toasted

2 1 2

cup cup tablespoons

tablespoons

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 Amount -------4 1

: Lawry's Seasoning

Pork

Measure Ingredient -- Preparation Method ------------ -------------------------------pounds baby back pork ribs 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 Categories Amount -------3 1/4 2 1 2 2 1 1 1/2 2 : : 12 Preparation Time :0:00 : Breads/ Muffins

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------bread flour (3 to 3 1/2 cups) dry milk powder salt sugar dill weed caraway seed Fleischmann's� Rapid Rise Yeast water honey

1 2

tablespoon cups

butter or margarine 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 Categories Amount -------2 3/4 1/4 2 1 2 2 : : 12 Preparation Time :0:00 : Breads/ Muffins

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------bread flour (2 3/4 to 3 1/4 cups) dry milk powder salt sugar dill weed caraway seed

1 1 1/2 2 1 2

package cups tablespoons tablespoon cups

Fleischmann's� Rapid Rise Yeast water honey butter or margarine 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 Categories Amount -------: : 4 Preparation Time :0:00 : Dips/Salsas Sauce/ Baste/ Gravy

Nat. Pork Producers Council

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

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

1/4 1

cup tablespoon

barbecue sauce 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 Categories Amount -------1/4 1 : : 4 Preparation Time :0:00 : Dips/Salsas Sauce/ Baste/ Gravy

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------fruit preserves 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 Categories Amount -------1/4 2

: 4 Preparation Time :0:00 : Dips/Salsas Sauce/ Baste/ Gravy

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------mustard 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 Categories Amount -------1 : : 2 Preparation Time :0:05 : Nat. Pork Producers Council Snacks

Pork

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

Ingredient -- Preparation Method -------------------------------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 Categories Amount -------1/4 2 : : 4 Preparation Time :0:00 : Dips/Salsas Sauce/ Baste/ Gravy

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------mustard 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 Categories Amount -------1 1/2 1/2 12 1/4 : : 24 : Beef Preparation Time :0:00 Texas Beef Council Ingredient -- Preparation Method -------------------------------beef flank steak Salsa Picante jalape�o peppers -- halved lengthwise, seeded herbed cream cheese Toothpicks

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

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 Categories Amount -------4 2 2 1 1/2 1 1 1/2 2 1 1 1 : : 12 Preparation Time :0:00 : Breads/ Muffins Snacks

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------all-purpose flour (4 to 4 1/2 cups) Fleischmann's� Active Dry or Rapid Rise Yeast teaspoons Italian herb seasoning teaspoons salt clove garlic -- minced or pressed cups very warm water (120� to 130�F) eggs 8-ounce package shredded mild sharp Cheddar cheese 4-ounce can diced green chilis -- drained 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 Categories Amount -------1 1 1 1 1 1 1 1 1/4 6 4 : : 6 : Beef Preparation Time :0:00

Lawry's Seasoning

Measure Ingredient -- Preparation Method ------------ -------------------------------1-ounce package Lawry's Taco Spices and Seasonings -- divided cup sour cream 16-ounce can refried beans 15-ounce can black beans -- minced or pressed, drained medium tomato -- chopped 2 1/4-ounce can sliced ripe olives -- drained cup shredded Cheddar cheese (4 oz.) large avocado -- peeled, seeded and chopped cup green onion (including tops) -- thinly sliced small flour tortillas (fajita or soft taco size) OR 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 Categories Amount -------1 1 1/3 2 2 1 : : 32 Preparation Time :0:20 : Nat. Pork Producers Council

Pork

Measure Ingredient -- Preparation Method ------------ -------------------------------3-ounce package cream cheese -- softened tablespoon orange marmalade pound thinly sliced fully-cooked ham -- cut into 1 � 4" strips papaya -- peeled and cut into eights kiwi fruit -- peeled and sliced 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 Categories Amount -------2 3 1 2 1 12 1 1 1 1 : : 4 Preparation Time :0:00 : Fish and Seafood

New Zealand Wasabi

Measure -----------sheets tablespoon tablespoons large teaspoon small teaspoon tablespoon

Ingredient -- Preparation Method -------------------------------spring onions -- chopped fine filo pastry chopped fresh coriander (cilantro) olive oil garlic clove -- crushed prawns -- shelled and de-veined grated fresh gingerroot vegetable oil for deep frying fresh red chili -- seeded and chopped Wasabi Paste Soy Dip -- see recipe tamarind paste or lemon juice 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 Categories Amount -------1 1 1 2 2 1 : : 10 Preparation Time :0:00 : Dips/Salsas

New Zealand Wasabi

Measure -----------tablespoon small tablespoon tablespoons tablespoons tablespoon

Ingredient -- Preparation Method -------------------------------either Mild or Hot "NAMIDA" Wasabi Paste red chilli -- seeded and sliced lime juice dark soy sauce water 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 Categories Amount -------1 1 1 1 1 2 1 1 1 1 1 1 : : 12 Preparation Time :0:30 : Amma's Indian Recipes

Fish and Seafood

Measure -----------pound teaspoon tablespoon medium tablespoons tablespoon teaspoon teaspoon pinch teaspoon medium

Ingredient -- Preparation Method -------------------------------freshwater fish (with bones removed) ginger paste lemon juice green chile egg white corn flour coriander leaves -- chopped cumin coriander seed powder cinnamon stick powder garlic paste 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 Categories Amount -------1/4 2 2 1/4 2 1/2 1 1 1 1/2 1/4 1/4 1 : : 40 Preparation Time :0:00 : Breads/ Muffins Snacks

Fleischmann's Yeast

Measure -----------pound pounds cup cups package tablespoon teaspoon cup cup cup teaspoon

Ingredient -- Preparation Method -------------------------------bacon -- diced onions -- sliced eggs -- slightly beaten sour cream all-purpose flour (2 1/2 to 2 3/4 cups) Fleischmann's� Rapid Rise Yeast sugar salt milk water butter or margarine 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 Categories Amount -------9 3 2 3 finely 1/2 1/2 6 : : 24 Preparation Time :0:00 : California Tomato Commission

Dips/Salsas

Measure -----------cups cups cups whole cup cup cloves

Ingredient -- Preparation Method -------------------------------fresh California tomatoes -- diced finely diced pineapple sliced green onions fresh or canned jalape�o chilies -- seeded and chopped chopped fresh cilantro fresh lemon juice 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 Categories : : 4 Preparation Time :0:00 : Dips/Salsas

The National Honey Board

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

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

Ingredient -- Preparation Method -------------------------------diced melon lime juice honey diced red bell pepper finely chopped cilantro seeded minced jalape�o pepper 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 Categories Amount -------2 1/4 1/3 1/3 1 2 8 8 1 1/2 1/8 : : 4 Preparation Time :0:00 : Florida Tomato Committee Snacks

Pork

Measure -----------pounds cup cup cup teaspoon teaspoon teaspoon thin slices thin slices cup

Ingredient -- Preparation Method -------------------------------fresh Florida tomatoes olive oil -- divided thinly slivered fresh basil OR chopped parsley minced garlic salt ground black pepper (8-inch long) Italian rolls Prosciutto di Parma OR baked ham (about 4 ounces) 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 Categories Amount -------3 2 2 1/4 1/2 : : 4 Preparation Time :0:00 : Plantains Turbana Corporation

Snacks

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

cup cups cup

Ingredient -- Preparation Method -------------------------------ripe plantains (yellow skin with black spots) eggs -- beaten with the water water flaked coconut 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 Categories Amount -------: : 0 Preparation Time :0:00 : Plantains Turbana Corporation

Snacks

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 Categories Amount -------2 1 1 1 6 2 : : 8 Preparation Time :0:00 : Dips/Salsas

Nat. Pork Producers Council

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

tablespoons teaspoons

Ingredient -- Preparation Method -------------------------------fresh diced pineapple papaya -- diced mango -- diced red onion -- diced orange juice 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 Categories Amount -------1/2 1 1/4 : : 12 Preparation Time :0:00 : Nat. Pork Producers Council

Sauce/ Baste/ Gravy

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

Ingredient -- Preparation Method -------------------------------dried apricots -- minced dried apples -- diced brandy

3 1 2 1/2 1/4

tablespoons cup clove cup cups

butter onion -- minced garlic -- minced Marsala wine 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 Categories Amount -------3 1 1 3/4 : : 12 Preparation Time :0:00 : National Presto Industries Snacks

Popcorn

Measure -----------quarts package cup cup

Ingredient -- Preparation Method -------------------------------popped popcorn (makes 1 quart) fruit-flavored unsweetened soft drink mix sugar 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 Categories Amount -------1 1/2 1/3 1 1/3 2 2 2 3 1 2 1 : : 8 Preparation Time :0:00 : Dips/Salsas

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------tomatoes -- seeded, peeled, chopped green onion -- chopped ginger root -- grated cilantro -- chopped garlic -- minced red chili oil sesame oil red wine vinegar salad oil sugar 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 Categories Amount -------2 1 1 1/3 1/4 1 2 10 4 2 1 1 : : 20 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish and Seafood

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

medium

Ingredient -- Preparation Method -------------------------------Alaska halibut -- thawed if necessary water white vinegar white wine sugar olive oil salt peppercorns whole cloves bay leaves onion -- thinly sliced 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 Amount -------4 1/3 1/2 1

: Condiments Measure -----------whole cup cup cup

Nat. Pork Producers Council

Ingredient -- Preparation Method -------------------------------Granny Smith apples -- diced red onion -- diced parsley -- minced 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 Categories Amount -------2 1 3/4 3/4 1 1 1/2 1 1/4 1/4 1 : : 12 Preparation Time :0:00 : Breads/ Muffins Snacks

Fleischmann's Yeast

Measure -----------cups package teaspoon cup tablespoon cups 4-ounce can cup cup

Ingredient -- Preparation Method -------------------------------DOUGH all-purpose flour (2 to 2 1/2 cups) Fleischmann's� Rapid Rise Yeast salt very warm water (120� to 130�F) olive or vegetable oil FILLING 1-pint canning jars diced green chiles -- well drained chopped ripe olives -- drained chopped green onions TOPPING egg white -- lightly beaten

To make dough: In large bowl, combine 1 cup flour, undissolved yeast and salt. Stir in water and oil. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. To 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 Categories Amount -------1/2 1/2 : : 8 Preparation Time :0:00 : Dips/Salsas

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------mild cheese (such as Edam, Gouda or Jack) 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 Categories Amount -------1 2 1 2 : : 4 Preparation Time :0:00 : Nat. Pork Producers Council

Vegetables

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

Ingredient -- Preparation Method -------------------------------zucchini olive oil oregano -- dried Pepper -- to taste 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 Categories Amount -------2 1 1/2 : : 4 Preparation Time :0:00 : Belgian Endive Marketing Board

Dips/Salsas

Measure -----------small

Ingredient -- Preparation Method -------------------------------ripe avocados Juice of one lemon red onion -- diced 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 Categories : : 8 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Miscellaneous

Fish and Seafood Spreads/ Pat�

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

Measure Ingredient -- Preparation Method ------------ -------------------------------ounces poached Alaska halibut* 8-ounce package cream cheese -- softened tablespoons lemon juice teaspoons grated onion teaspoon Worcestershire sauce teaspoon salt teaspoon garlic salt 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 Categories Amount -------1 1/4 2/3 2/3 : : 10 Preparation Time :0:10 : Nat. Pork Producers Council Pork

Pizza

Measure Ingredient -- Preparation Method ------------ -------------------------------7 1/2 ounce package refrigerated biscuit dough cup pizza sauce cup diced ham 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 Categories Amount -------1 1/4 3 2 1/2 4 : : 20 Preparation Time :0:00 : Cherry Marketing Institute

Pork

Measure Ingredient -- Preparation Method ------------ -------------------------------3-ounce package cream cheese -- softened cup finely chopped dried tart cherries tablespoons finely chopped pecans tablespoons mayonnaise teaspoon honey mustard or spicy brown mustard 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 Categories Amount -------1 2 1 2 2 : : 1 Preparation Time :0:05 : Nat. Pork Producers Council

Pork

Measure -----------small teaspoons ounce tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------(6-inch) flour tortilla reduced-fat cream cheese* thinly sliced ham shredded lettuce 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 Categories Amount -------1/4 1 2 strips 1/4 peeled 2 : : 2 Preparation Time :0:00 : Nat. Pork Producers Council

Pork

Measure -----------cup tablespoon ounces medium

Ingredient -- Preparation Method -------------------------------light cream cheese orange marmalade thinly sliced fully-cooked ham -- cut into 1 � 4-inch cantaloupe or honeydew melon -- cut into thin wedges and 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 Categories Amount -------1 1/2 1 1/4 1/2 1/4 1/2 1 1/2 1/2 : : 20 Preparation Time :0:00 : Monitor Sugar

Pork

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

Ingredient -- Preparation Method -------------------------------heat & serve sausages cornstarch white vinegar pineapple juice water green pepper -- cut into small pieces pineapple chunks maraschino cherries 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 Categories Amount -------2 1 1 1/2 : : 12 Preparation Time :0:00 : Dips/Salsas The Oregon Hazelnut Industry

Dundee Hazelnuts

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

1 1/2

Ingredient -- Preparation Method -------------------------------finely grated sharp Cheddar cheese unflavored yogurt OR sour cream roasted and finely chopped Oregon hazelnuts 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 Categories Amount -------2 1/2 1/8 1/8 1/3 1/2 1

: : 6 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Mushrooms

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

Ingredient -- Preparation Method -------------------------------eggs salt pepper nutmeg ground hazelnuts (1 1/2 ounce) fine dry bread crumbs 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 Categories : : 12 Preparation Time :0:00 : Dundee Hazelnuts Spreads/ Pat�

Snacks 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 2 1 1/4 1/2

cup tablespoons tablespoon teaspoon cup

chopped stuffed green olives minced parsley minced green onion hot pepper sauce 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 Categories : : 35 Preparation Time :0:00 : Dundee Hazelnuts Snacks

Fish and Seafood The Oregon Hazelnut Industry

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

Measure Ingredient -- Preparation Method ------------ -------------------------------8 1/4-ounce can pineapple -- well-drained cup shredded carrot pound Ricotta cheese cup plain yogurt teaspoon lemon juice 4 1/2-ounce cans small shrimp -- drained hard cooked eggs -- chopped 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 Categories Amount -------1/2 1 1 1/4 4 : : 40 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Snacks

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

Ingredient -- Preparation Method -------------------------------butter or margarine water -- boiling all-purpose flour salt 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 Categories : : 20 Preparation Time :0:00 : Dundee Hazelnuts Spreads/ Pat�

Snacks The Oregon Hazelnut Industry

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

Measure -----------cup ounces ounces

Ingredient -- Preparation Method -------------------------------roasted and chopped Oregon hazelnuts cream cheese -- room temperature Brie cheese (rind trimmed) -- room temperature 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 Categories : : 12 Preparation Time :0:00 : Dundee Hazelnuts Spreads/ Pat�

Snacks The Oregon Hazelnut Industry

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

Measure Ingredient -- Preparation Method ------------ -------------------------------8-ounce package cream cheese -- softened cup butter or margarine -- softened tablespoon grated onion 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 Categories Amount -------1/2 1/2 2 3/4 3/4 1 1/4 2 : : 20 Preparation Time :0:25 : Nat. Pork Producers Council Spreads/ Pat�

Pork

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

Ingredient -- Preparation Method -------------------------------boneless pork loin sliced bacon water dried thyme -- crushed dried rosemary -- crushed bay leaf red pepper 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 Categories Amount -------3/4 3/4 1/3 1/3 1/2 1/2 1 1/2 1 1/2 : : 6 Preparation Time :0:00 : Poultry The National Honey Board

Seasonal/Holiday

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

Ingredient -- Preparation Method -------------------------------honey diced red sweet peppers rice wine vinegar pineapple juice garlic salt bottled hot pepper sauce fried chicken wings OR 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 Categories Amount -------4 1 1/4 2 : : 4 Preparation Time :0:00 : Condiments Spreads/ Pat�

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------butter -- softened honey black pepper 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 Categories Amount -------3/4 : : 8 Preparation Time :0:00 : Condiments The National Honey Board

Spreads/ Pat�

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

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

1/4 2 1

cup tablespoons teaspoon

honey Dijon-style mustard 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 Categories Amount -------2 1 2 1/2 1/2 1/2 1/2 1/8 2 : : 12 Preparation Time :0:00 : Cherry Marketing Institute Snacks

Nuts

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

Ingredient -- Preparation Method -------------------------------pecan halves dried tart cherries Worcestershire sauce cayenne pepper -- or to taste (1/2 to 1 teaspoon) garlic powder seasoned salt -- or to taste (1/2 to 1 teaspoon) ground cumin dried oregano 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 Categories Amount -------2 3/4 1 1 2 1/2 1/2 1 1/4 1 1/2 1/4 : : 8 Preparation Time :0:00 : Breads/ Muffins Snacks

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------all-purpose flour Fleischmann's� Rapid Rise Yeast rosemary OR oregano salt water plus 2 tablespoons olive oil egg -- at room temperature grated Parmesan cheese 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 Categories Amount -------5 6 1 2 48 3 2 : : 24 Preparation Time :0:00 : California Egg Commission

Eggs

Measure -----------cups cups cup tablespoon large sheets

Ingredient -- Preparation Method -------------------------------sushi rice water SEASONING rice vinegar salt California Fresh Eggs -- Hard cooked nori -- chopped 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 Categories Amount -------24 : : 4 Preparation Time :0:00 : Fish and Seafood

New Zealand Wasabi

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

Ingredient -- Preparation Method -------------------------------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 Categories Amount -------1/2 1 2 1 1 : : 8 Preparation Time :0:00 : Dips/Salsas

New Zealand Wasabi

Measure -----------small tablespoons tablespoon

Ingredient -- Preparation Method -------------------------------red pepper -- halved and seeded garlic clove -- crushed olive oil yolk of hard boiled egg -- chopped 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 Categories Amount -------2 1 1 1 1 : : 8 Preparation Time :0:00 : Dips/Salsas

New Zealand Wasabi

Measure -----------fluid ounces teaspoon teaspoon teaspoon pinch

Ingredient -- Preparation Method -------------------------------mayonnaise sesame oil grated fresh gingerroot orange juice 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 Categories Amount -------1 1/2 1/2 1 2 1 2 : : 16 Preparation Time :0:00 : Dips/Salsas

New Zealand Wasabi

Measure -----------small teaspoon teaspoon pinch fluid ounces tablespoon tablespoons

Ingredient -- Preparation Method -------------------------------garlic clove -- crushed cumin seed -- toasted paprika cayenne pepper olive oil balsamic vinegar 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 Categories Amount -------1 2 1 2 2 1 1 1 : : 12 Preparation Time :0:00 : Dips/Salsas

New Zealand Wasabi

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

Ingredient -- Preparation Method -------------------------------chopped root ginger "NAMIDA" New Zealand Wasabi Paste either hot or mild to taste garlic sugar light soy sauce water lemon juice OR 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 Categories Amount -------8 2 1 1 1 1 3/4 3/4 1/2 1/4 1/2 : : 6 Preparation Time :0:00 : National Pasta Association Salad

Pasta

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

2

Ingredient -- Preparation Method -------------------------------Medium Shells, Elbow Macaroni, or other medium pasta shape -- uncooked teaspoons vegetable oil teaspoon ground cumin Salt -- to taste 15-ounce can black beans -- rinsed and drained 11-ounce can whole kernel corn -- drained red bell pepper -- seeds and ribs removed, cut into strips cup sliced green onions 2 1/4-ounce can sliced black olives -- drained cup non-fat mayonnaise cup non-fat sour cream cup plus 2 tablespoons hot or mild salsa 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, to 3-qt. straight-sided glass bowl. In sour cream and salsa; mix well. Spread sealing to edge of bowl. Sprinkle with chill overnight. Cuisine: "Southwest" Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" green onions and olives in a 2 1/2a small bowl combine mayonnaise, mixture evenly over top of pasta, cilantro. Cover bowl tightly and

- - - - - - - - - - - - - - - - - - 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 Categories Amount -------1 3/4 2/3 2 1 2 : : 4 Preparation Time :0:00 : Dips/Salsas

Stash Tea

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

Ingredient -- Preparation Method -------------------------------salmon -- skinned and boned butter -- softened Stash Lemon Blossom tea bags water 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 Categories : : 16 Preparation Time :0:00 : Spreads/ Pat�

Stash Tea

Amount -------5 1

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

Ingredient -- Preparation Method -------------------------------Stash Lemon Blossom tea bags 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 Categories Amount -------2 1 2 1/2 : : 20 Preparation Time :0:00 : Miscellaneous

National Presto Industries

Measure -----------7-ounce jars tablespoons cup

Ingredient -- Preparation Method -------------------------------unpitted green olives lemon -- thinly sliced fresh thyme 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 Categories Amount -------4 1/2 1/3 2 1 3/4 1/2 1/3 2 1 2/3 1 1/2 1/4 : : 16 Preparation Time :0:00 : Fleischmann's Yeast Sweet Breads and Coffee Cakes

Snacks

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

Ingredient -- Preparation Method -------------------------------DOUGH all-purpose flour sugar Fleischmann's� Rapid Rise Yeast salt milk water margarine eggs LEMON-NUT FILLING chopped walnuts -- toasted firmly packed light brown sugar grated lemon peel margarine -- melted Lemon Icing LEMON ICING confectioners' sugar lemon juice

cup cup tablespoons cup

1 1

cup tablespoon

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 Categories : : 4 Preparation Time :0:00 : Fish and Seafood Pasta

National Pasta Association Salad

Amount -------16 12 3 3 4 6 6 2 3 1 1 1 2/3

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

Ingredient -- Preparation Method -------------------------------Rotini, Twists, or Spirals -- uncooked fresh tuna steak -- cooked olive oil OR vegetable oil Dijon-style mustard rice wine vinegar Grated rind of 3 limes -- finely chopped fresh parsley sprigs -- chopped low-sodium soy sauce garlic cloves -- minced dried dill weed chopped red bell pepper green beans -- julienne, blanched 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 Categories Amount -------4 2 2 2 2 1/2 1/2 1/4 : : 12 Preparation Time :0:00 : Dips/Salsas

Nat. Pork Producers Council

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

cups cup cup cup

Ingredient -- Preparation Method -------------------------------mangos -- diced avocados -- diced green chiles -- diced red bell pepper -- diced tomatoes -- diced green onion -- chopped olive oil 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 Categories Amount -------1 1/4 1 1 24 : : 4 Preparation Time :0:00 : Lawry's Seasoning

Poultry

Measure Ingredient -- Preparation Method ------------ -------------------------------cups crushed tortilla chips 1-ounce package Lawry's Taco Spices and Seasonings pound boneless chicken breasts OR 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 Categories Amount -------1 : : 48 Preparation Time :0:00 : Nat. Pork Producers Council

Pork

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

Ingredient -- Preparation Method -------------------------------cantaloupe or honeydew melon -- peeled and thinly wedged

1/2 2 2 1/2 salami)

pound

pound

wafer-thin-sliced prosciutto apples -- cored and cut into wedges pears -- cored and cut into wedges Fresh lime wedges very thinly sliced spiced deli sausage -- (like hard

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 Serving Size Categories Amount -------1 1/2 1 4 2 3 3 1/4 :Judy, Auke Bay, Alaska : 20 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish and Seafood

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

Ingredient -- Preparation Method -------------------------------water butter or margarine sifted flour eggs CRAB FILLING crab -- drained minced celery grated onion Pepper to taste Miracle Whip salad dressing

cups cup tablespoons tablespoons

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 Categories Amount -------6 1 1 1 1 12 2 1 : : 12 Preparation Time :0:00 : Pizza

Rag�

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

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

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 Categories Amount -------1 1 1 2 1 1 2 2 3/4 1/2 1 1 1 1 2 : : 12 Preparation Time :0:00 : Fleischmann's Yeast

Pizza

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

Ingredient -- Preparation Method -------------------------------MEXICALI FILLING pound ground beef -- browned and drained 8 3/4-ounce can kidney beans -- drained 8-ounce can tomato sauce teaspoons chili powder 4-ounce jar diced pimientos cup grated cheese tablespoons chopped mild green chiles cups cup package tablespoon teaspoon cup tablespoons DOUGH all-purpose flour cornmeal Fleischmann's� Rapid Rise Yeast sugar salt very warm water (125� to 130�F) 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 Categories Amount -------1 1 1 1 1 1/2 1/4 : : 46 Preparation Time :0:00 : BC Turkey Marketing Board Poultry

Dips/Salsas

Measure -----------pound package cup cup cup cup cup

Ingredient -- Preparation Method -------------------------------ground turkey taco seasoning mix salsa sour cream grated Cheddar cheese chopped green onion 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 Categories Amount -------6 1 6 1/4 1/8 1 1/2 1 1 6 3/4 : : 6 Preparation Time :0:25 : Nat. Pork Producers Council

Pork

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

Ingredient -- Preparation Method -------------------------------butter or margarine sliced fresh mushrooms all-purpose flour salt pepper milk shredded Cheddar cheese (4 ounces) diced fully-cooked ham eggs -- separated 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 Categories Amount -------32 3 2 2 4 4 : : 8 Preparation Time :0:10 : Nat. Pork Producers Council

Pork

Measure -----------slices

Ingredient -- Preparation Method -------------------------------party rye bread Dijon-style mustard -- as needed Horseradish sauce -- as needed ounces thinly sliced fully-cooked ham 1-ounce slices Swiss cheese 1-ounce slices American cheese pimiento-stuffed olives 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 Categories Amount -------2 3/4 3/4 1 2 2 1 2 : : 16 Preparation Time :0:10 : Nat. Pork Producers Council

Pork

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

Ingredient -- Preparation Method -------------------------------boneless pork loin -- cut into 3/4" cubes apple juice cider vinegar hot pepper sauce chili powder oregano cumin 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 Categories Amount -------: : 8 Preparation Time :0:00 : Snacks

The Mushroom Council

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

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

cup teaspoon 1/4 teaspoon 1/8 teaspoon 1 8-ounce loaf inch) slices 8 ounces 1 large cup) 1 large 1 1/2 cups 1

1/3

olive oil Italian seasoning salt black pepper Italian bread -- sliced diagonally into about 16 (3/4fresh white mushrooms -- sliced (about 3 cups) sweet red bell pepper -- cut in 1/2-inch pieces (about 1 mild red onion -- cut in 1/2-inch pieces (about 1 cup) 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 Categories Amount -------1 : : 12 Preparation Time :0:00 : Fleischmann's Yeast Snacks

Pizza

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

Ingredient -- Preparation Method -------------------------------warm water (105� to 115�F)

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

package cup cup teaspoon teaspoon cups cups 4-ounce jar cup tablespoons

Fleischmann's� Active Dry Yeast cornmeal olive or vegetable oil salt garlic powder all-purpose flour (2 1/2 to 3 cups) grated American cheese (3/4 pound) sliced pimientos -- drained chopped mild or hot green chilies -- drained 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 Categories Amount -------1 1 1/2 2 2 1 1/4 : : 16 Preparation Time :0:00 : Breads/ Muffins Snacks

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------plus 2 tablespoons water butter or margarine instant dry milk powder sugar salt

1 3

1/2 1/2 1/3

2

teaspoon cups cup cup cup teaspoons

ground cinnamon -- optional bread flour old-fashioned rolled oats pitted dates or chopped dates -- snipped chopped walnuts or pecans 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 Serving Size Categories Amount -------2 2 2 2 1/2 1/4 :Pat, Kodiak, Alaska : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Octopus

Fish and Seafood

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

Ingredient -- Preparation Method -------------------------------octopus meat eggs dill weed finely chopped onion breadcrumbs 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 Categories : : 48 Preparation Time :0:00 : Dundee Hazelnuts Pork The Oregon Hazelnut Industry

Nuts Snacks

Amount -------10 3/4 1 1 1 1/2 1/4 12

Measure -----------strips cup cup tablespoon teaspoon cup teaspoon Dash slices

Ingredient -- Preparation Method -------------------------------sliced bacon chopped Oregon hazelnuts grated Cheddar cheese parsley -- snipped grated onion mayonnaise Worcestershire sauce cayenne pepper 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 Categories : : 12 Preparation Time :0:00 : Dips/Salsas Snacks

Dundee Hazelnuts The Oregon Hazelnut Industry

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

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

Ingredient -- Preparation Method -------------------------------ripe avocados -- peeled, pitted and diced 8-ounce package cream cheese -- room temperature green onions -- finely sliced teaspoons lemon juice clove garlic -- minced teaspoon chili powder teaspoon salt tomato -- seeded and diced Chopped parsley 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 Categories Amount -------1 1/3 1/3 1/4 1 1 1 1 1/2 36 6 1 : : 36 Preparation Time :0:30 : Miscellaneous Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------finely chopped cooked pork tenderloin finely chopped bok choy or cabbage finely chopped celery finely chopped green onion soy sauce dry sherry cooking oil cornstarch (about) won ton wrappers cooking oil 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 Serving Size Categories Amount -------1 1 1/2 2 1/4 1 2 1 2 1/2 8 1 1 :Lisa Hill of New York City, New York : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Fish and Seafood

Measure Ingredient -- Preparation Method ------------ -------------------------------14 3/4-ounce can Alaska salmon -- drained and flaked 11-ounce can Mandarin oranges cup finely chopped green onions tablespoons chunky peanut butter cup low-sodium soy sauce plus 1 tablespoon -- divided tablespoon fresh lemon juice cloves garlic -- minced teaspoon bottled minced garlic teaspoons lemon zest teaspoon ground ginger large lettuce leaves tablespoon rice vinegar OR 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 Categories Amount -------3 2 3 1 1 1 : : 12 Preparation Time :0:00 : Condiments

Nat. Pork Producers Council

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

tablespoon tablespoon

Ingredient -- Preparation Method -------------------------------papayas -- seeded and diced roasted red peppers -- diced roasted green chilis -- diced red onion -- diced Juice of one lime rice vinegar 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 Categories Amount -------2 1 3 3 1 1/4

: 12 Preparation Time :0:00 : National Presto Industries Popcorn

Nuts

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

Ingredient -- Preparation Method -------------------------------peanut oil roasted shelled Virginia-type peanuts popped popcorn soft butter or margarine garlic salt 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 Categories Amount -------4 1 2 2 1/2 1 1/2 2 2 1 : : 24 Preparation Time :0:00 : Fleischmann's Yeast

Snacks

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

Ingredient -- Preparation Method -------------------------------all-purpose flour (4 to 4 1/2 cups) Fleischmann's� Active Dry Yeast* sugar salt milk water vegetable oil eggs lightly beaten with 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 Categories Amount -------1 : : 4 Preparation Time :0:00 : National Pasta Association Salad

Pasta

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

1 small 6 and finely chopped 2 tablespoons 2 cups 1/4 1/2 1/4 1/4 1 1 teaspoon cup cup cup tablespoon tablespoon

Ingredient -- Preparation Method -------------------------------Mostaccioli, Ziti, or other medium pasta shapes -- uncooked cucumber fresh strawberries (6 to 8 strawberries) -- washed, hulled coarsely chopped fresh mint finely diced fresh pineapple (about 1/2 pineapple) salt low-fat yogurt non-fat sour cream orange juice brown sugar OR 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 Categories Amount -------1/2 1 2 1 1 : : 8 Preparation Time :0:00 : Dips/Salsas

New Zealand Wasabi

Measure -----------small tablespoons tablespoon

Ingredient -- Preparation Method -------------------------------red pepper -- halved and seeded garlic clove -- crushed olive oil yolk of hard boiled egg -- chopped 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 Categories Amount -------2 1 : : 8 Preparation Time :0:00 : Lawry's Seasoning Snacks

Popcorn

Measure -----------quarts teaspoon

Ingredient -- Preparation Method -------------------------------popped popcorn (8 cups) 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 Categories Amount -------4 3 1 3/4 1/2 1/4 3/4 4 : : 16 Preparation Time :0:00 : Breads/ Muffins

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------all-purpose flour sugar Fleischmann's� Rapid Rise Yeast salt milk water butter or margarine -- cut in pieces eggs

1/3 1/3 1 1

cup cup cup cup

CREAM CHEESE and FRUIT PRESERVES whipped cream cheese apricot, raspberry or cherry preserves HAM and SWISS shredded Swiss cheese 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 Categories Amount -------1 1 1 1/8 : : 16 Preparation Time :0:00 : Condiments Nat. Pork Producers Council

Dips/Salsas

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

Ingredient -- Preparation Method -------------------------------sour cream salsa lime juice 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 Categories Amount -------1/4 3 3/4 1 : : 12 Preparation Time :0:00 : Breads/ Muffins Snacks

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------instant toasted onions butter or margarine -- melted warm water (105� to 115�F) Fleischmann's� Active Dry Yeast

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

cup tablespoon teaspoon cups 4-ounce jar cup cup

warm milk (105� to 115�F) sugar dill weed all-purpose flour (2 1/2 to 3 cups) diced pimientos -- well drained shredded Cheddar cheese (4 ounces) 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 Categories Amount : : 4 Preparation Time :0:10 : Dips/Salsas

Nat. Pork Producers Council

Measure

Ingredient -- Preparation Method

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

-----------20-ounce can medium tablespoons tablespoon tablespoon tablespoon

-------------------------------pineapple tidbits -- drained diced cucumbers -- peeled and seeded fresh mint seeded jalape�o pepper -- finely chopped brown sugar ginger root -- grated 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 Categories Amount -------1 1 1/2 4 1/4 4 1 1 : : 30 Preparation Time :0:00 : Beverages Seasonal/Holiday

Nat. Pork Producers Council

Ingredient -- Preparation Method -------------------------------cranberry juice orange juice lemon juice limes -- thinly sliced cup sugar Ice mold 750 mL bottles sparkling ros� wine 28-ounce bottle club soda cup orange liqueur (Cointreau or Triple Sec)

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

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 Categories Amount -------6 1 1/2 1 2 1/4 : : 32 Preparation Time :0:00 : Fleischmann's Yeast Snacks

Pizza

Measure -----------cups teaspoons package cups cup 8-ounce can 6-ounce can teaspoons clove cups pound cup 4-ounce jars cups

Ingredient -- Preparation Method -------------------------------DOUGH all-purpose flour (6 to 6 1/2 cups) salt FLEISCHMANN'S Active Dry or Rapid Rise Yeast very warm tap water (120� to 130�F) olive oil or vegetable oil -- at room temperature TOMATO SAUCE tomato sauce tomato paste oregano or sweet basil (leaves) garlic -- minced HAM AND CHEDDAR TOPPING grated Mozzarella cheese (1 1/2 pounds) lean ham -- cut in strips chopped green onions sliced pimientos -- well drained grated sharp Cheddar cheese

1 1 2 1 6 1 2 2

3/4

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 Categories Amount -------5 1/4 1 4 3 1 1 3 6 : : 4 Preparation Time :0:00 : Fleischmann's Yeast Snacks

Pizza

Measure -----------tablespoons teaspoon cup cloves tablespoons 28-ounce can tablespoon teaspoon cups

1/2

Ingredient -- Preparation Method -------------------------------warm milk Fleischmann's� Traditional Active Dry Yeast bread or all-purpose flour garlic -- minced olive oil plum tomatoes sugar salt sunflower oil (24 fluid ounces) 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 Categories Amount -------1 1 1 1 1 1/2 1 1/4 1 2 2 2 : : 6 Preparation Time :0:20 : Nat. Pork Producers Council Pork

Pizza

Measure -----------pound cup 8-ounce can 6-ounce can teaspoons teaspoon teaspoon loaf cups cups cups

Ingredient -- Preparation Method -------------------------------fresh bulk pork sausage -- mildly seasoned chopped green pepper tomato sauce tomato paste fennel seed sugar oregano leaves frozen pizza dough -- thawed shredded Provolone cheese chopped tomatoes (seeds removed) 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 Categories Amount -------7 2 4 1/4 1/2 1/4 1/4 : : 6 Preparation Time :0:00 : Florida Tomato Committee Snacks

Miscellaneous

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

1 2

Ingredient -- Preparation Method -------------------------------POLENTA chicken stock coarse-grained yellow cornmeal garlic -- peeled and minced finely chopped fresh basil leaves salt freshly ground pepper butter freshly grated Parmesan cheese wild greens

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

TOMATO BASIL SALSA black beans -- softened OR 15 ounce can black beans -- rinsed and drained large red onion -- chopped large firm, ripe, red tomatoes -- chopped 10 ounce package frozen whole kernel corn -- thawed medium red pepper -- cored, seeded, and finely diced Dash hot pepper flakes small jalape�o pepper -- cored, seeded, and finely diced tablespoon balsamic vinegar cup olive oil Salt and Freshly ground pepper 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 Categories Amount -------2 2 1/4 : : 32 Preparation Time :0:00 : Condiments Popcorn

National Presto Industries

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

Ingredient -- Preparation Method -------------------------------ONION DILL SALT coarse salt dried onion flakes dried dillweed

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

teaspoon cup teaspoon teaspoon teaspoon teaspoon tablespoons teaspoon tablespoons

garlic powder HERBED SALT coarse salt dried basil leaves dried tarragon dried chives oregano leaves SESAME SALT coarse salt ground turmeric toasted sesame seeds

1

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 Categories : : 20 Preparation Time :0:30 : Fish and Seafood Nat. Pork Producers Council

Miscellaneous Pork

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

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

Ingredient -- Preparation Method -------------------------------finely chopped cooked pork tenderloin flaked crab meat -- drained finely chopped onion finely chopped water chestnuts soy sauce salt

1/8 3 20 6 1

teaspoon ounces tablespoons cup

black pepper cream cheese -- softened won ton wrappers cooking oil 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 Categories Amount -------1/2 1/4 3/4 1 : : 24 Preparation Time :0:00 : Cherry Marketing Institute

Pork

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

Ingredient -- Preparation Method -------------------------------chopped dried tart cherries sherry cooking wine bulk pork sausage ground cumin

4 1 1

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

teaspoon teaspoon cup cup

teaspoon

ground ginger cayenne pepper chopped pine nuts chopped green onions (9-inch) refrigerated pie crusts egg beaten with 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 Categories : : 8 Preparation Time :0:20 : Nat. Pork Producers Council

Pork

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

Measure -----------pounds cup cup teaspoon tablespoon tablespoon tablespoon teaspoon cups cloves cup cup cup cup

2/3

Ingredient -- Preparation Method -------------------------------lean ground pork soft bread crumbs egg -- lightly beaten finely chopped onion salt vegetable oil crushed dried red peppers (1 to 2 tablespoons) curry powder ground ginger chopped onion garlic -- minced cider vinegar tomato sauce chicken broth 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 Categories Amount : : 40 Preparation Time :0:10 : Nat. Pork Producers Council

Pork

Measure

Ingredient -- Preparation Method

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

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

-------------------------------ground pork salt cinnamon pepper shredded pared apple soft rye bread crumbs chopped walnuts water 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 Categories Amount -------1 1/4 1/4 2 2 1/4 : : 2 Preparation Time :0:00 : Idaho Potato Commission

Nachos

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

Ingredient -- Preparation Method -------------------------------Idaho� Potato -- unpeeled and thinly sliced salt taco sauce* canned chopped green chiles -- drained chopped green onions 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 Categories Amount -------12 2 2 1 1/2 2 1 1 1/4 : : 12 Preparation Time :0:00 : Fish and Seafood

New Zealand Wasabi

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

Ingredient -- Preparation Method -------------------------------cooked peeled prawns flour fresh breadcrumbs egg -- beaten onion -- (very finely chopped) desiccated coconut chopped coriander Grated rind and juice of 1/2 lime green chilli -- seeded and chopped 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 Categories Amount -------1 1 1 2 2 1 : : 10 Preparation Time :0:00 : Dips/Salsas

New Zealand Wasabi

Measure -----------tablespoon small tablespoon tablespoons tablespoons tablespoon

Ingredient -- Preparation Method -------------------------------either Mild or Hot "NAMIDA" Wasabi Paste red chilli -- seeded and sliced lime juice dark soy sauce water 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 Categories Amount -------8 1 4 4 1 1/2 1 : : 8 Preparation Time :0:00 : Miscellaneous Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------(10 inch) flour tortillas 8-ounce package cream cheese -- softened tablespoons prepared horseradish tablespoons cherry jam teaspoon black pepper cup slivered almonds 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 Categories : : 12 Preparation Time :0:00 : Braids and Wreaths Fleischmann's Yeast

Breads/ Muffins Snacks

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

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

Ingredient -- Preparation Method -------------------------------all-purpose flour (4 to 4 1/2 cups) sugar Fleischmann's� Active Dry or Rapid Rise Yeast Italian herb seasoning salt milk water plus 3 tablespoons butter or margarine egg -- at room temperature poppy seeds OR Aromatic Seed & Pepper Mix AROMATIC SEED & PEPPER MIX cracked black pepper poppy, sesame, caraway, celery and/or cumin seeds

1 1/4

teaspoon cup

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 Categories Amount -------8 1 1 1 1/4 4 1/4 1/2 salsa : : 8 Preparation Time :0:05 : Miscellaneous Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------(10 inch) flour tortillas cooked pork roast -- chopped reduced-fat Monterey Jack cheese jalape�o pepper * -- to taste, seeded and minced minced onion minced cilantro salt black pepper Tomato salsa -- homemade or purchased or serve with fruit

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 Categories Amount -------2 2 2 2 2 6 : : 6 Preparation Time :0:00 : California Olive Industry

Snacks

Measure Ingredient -- Preparation Method ------------ -------------------------------cups chopped California ripe olives 8-ounces packages cream cheese with chives tablespoon sour cream tablespoon fresh dill -- chopped tablespoon fresh parsley -- chopped 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 Categories Amount -------2 1 1 : : 12 Preparation Time :0:00 : Dips/Salsas

Nat. Pork Producers Council

Measure -----------bunch

Ingredient -- Preparation Method -------------------------------red bell pepper -- diced avocado -- diced 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 Categories : : 4 Preparation Time :0:00 : National Pasta Association Poultry

Pasta Salad

Amount

Measure

Ingredient -- Preparation Method

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

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

-------------------------------Rigatoni, Elbow Macaroni or other medium pasta shape -- uncooked cubed cooked turkey chopped onion thinly sliced carrots frozen peas -- thawed vegetable oil cider vinegar thyme salt 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 Categories Amount -------1 2 1/2 1 1 2 1 : : 18 Preparation Time :0:00 : Dips/Salsas

Ontario White Bean Producers

Measure -----------head tablespoons teaspoon medium tablespoon cups teaspoon teaspoon teaspoon

1/2 1/2

Ingredient -- Preparation Method -------------------------------garlic olive oil AND olive oil cooking onion -- diced finely chopped fresh sage cooked white pea beans balsamic vinegar salt 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 Categories Amount -------1 1/4 2 1 1 1 : : 16 Preparation Time :0:00 : Mushrooms

The Mushroom Council

Measure Ingredient -- Preparation Method ------------ -------------------------------8-ounce package cream cheese -- softened cup Roasted Red Pepper -- patted dry tablespoons grated Parmesan cheese teaspoon minced garlic Pinch ground red pepper 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 Categories Amount -------1 1 1/3 2 2 1 : : 32 Preparation Time :0:00 : Nat. Pork Producers Council

Pork

Measure Ingredient -- Preparation Method ------------ -------------------------------3-ounce package cream cheese -- softened tablespoon orange marmalade pound thinly sliced salami -- cut into 1 � 4 inch strips papayas -- peeled and cut into eighths kiwi fruit -- peeled and sliced 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 Serving Size Categories Amount -------1 8 2 1/2 1 1 1 1 1/2 :Gloria Piantek of Plainsboro, New Jersey : 12 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Fish and Seafood

Measure Ingredient -- Preparation Method ------------ -------------------------------14 3/4-ounce can Alaska salmon -- drained and flaked ounces light cream cheese with chives or onion tablespoons milk teaspoon dried dill 6-ounce package garlic or plain bagel chips cup shredded Monterey jack cheese OR cup Mozzarella, lowfat or regular cup ripe tomato -- chopped 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 Serving Size Categories Amount -------6 2 3/4 3/4 4 3/4 1 :Lonna, Juneau, Alaska : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish and Seafood

Measure -----------tablespoons tablespoons cup cup ounces cup clove

Ingredient -- Preparation Method -------------------------------margarine or butter olive oil Ricotta cheese Mozzarella cheese cream cheese salmon (1 small can) -- drained 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 Serving Size Categories Amount -------2 2 8 1 :Carol, Soldotna, Alaska : 12 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish and Seafood

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

Ingredient -- Preparation Method -------------------------------salmon, canned OR leftover cooked salmon cream cheese -- softened sour cream (or combination sour cream and

1 3

package

plain yogurt to total 2 cups) Knorr Vegetable Soup Mix 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 Categories Amount -------1 10 1 1/2 1/2 1/2 1/2 1/2 1/4 : : 16 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Fish and Seafood

Dips/Salsas

Measure Ingredient -- Preparation Method ------------ -------------------------------7 1/2-ounce can Alaska salmon ounces frozen chopped spinach -- thawed and thoroughly drained cup plain nonfat yogurt cup light mayonnaise cup parsley -- chopped cup green onions -- chopped teaspoon dried basil teaspoon dill weed 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 Serving Size Categories Amount -------1 1/4 1/2 1 1/2 1/4 1/4 :Mary, Ward Cove, Alaska : 12 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Mushrooms

Fish and Seafood

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

Ingredient -- Preparation Method -------------------------------mushrooms -- medium sized butter or margarine onion -- minced canned salmon (1 large can) -- well drained dry breadcrumbs pepper 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 Categories Amount -------1 1 1 2 1 2 : : 4 Preparation Time :0:00 : Belgian Endive Marketing Board

Dips/Salsas

Measure -----------large clove large tablespoons

Ingredient -- Preparation Method -------------------------------jalape�o pepper -- seeded and chopped garlic -- peeled and chopped red bell pepper -- seeded and chopped tomatoes -- peeled and finely chopped cucumber -- peeled and finely chopped 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 Categories Amount -------2 pieces 1/4 2 : : 4 Preparation Time :0:00 : Dips/Salsas

National Pasta Association

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

Ingredient -- Preparation Method -------------------------------tomatoes (about 1 pound) -- cored and diced in 1/4-inch finely diced red onion finely chopped fresh cilantro

1 (leave the seeds in for 1 small clove 1/2 teaspoon

jalape�o pepper (1 to 2 peppers) -- cored and chopped extra spice; scrape them out for a milder salsa) garlic -- finely chopped 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 Categories Amount -------1 1/2 1 1/4 1 1/2 1/2 1 : : 32 : Beef Preparation Time :0:00

Texas Beef Council

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

Ingredient -- Preparation Method -------------------------------beef top sirloin steak -- cut in 3/4-inch cubes MARINADE Salsa Picante (medium) vegetable oil lemon pepper seasoned salt 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 Categories Amount -------2 : : 12 Preparation Time :0:00 : Fish and Seafood

New Zealand Wasabi

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

Ingredient -- Preparation Method -------------------------------salt cod (salted white fish can be substituted) Milk Wasabi Garlic Sauce for Steaks -- see recipe BATTER plain flour salt milk ouzo or brandy egg -- lightly beaten chopped fresh coriander (cilantro) Lemon wedges -- garnish Fresh coriander sprigs -- garnish

4 1 7 2 1 2

ounces teaspoon fluid ounces tablespoons tablespoons

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 1) 2) 3) 4) Fry : Heat oil in heavy-based pan to 350�F Dust the fish cubes with flour Dip in batter and deep fry 4 - 5 minutes until golden brown 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 Categories Amount -------2 1/4 1 : : 38 Preparation Time :0:00 : New Zealand Wasabi Limited

Sauces

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

Ingredient -- Preparation Method -------------------------------canned low salt chicken broth chopped celery soy sauce

1 3 1 5

cup 1/2 1/2 1/4 1/4 cup teaspoon cup teaspoons cup cup

canned beef broth garlic cloves -- chopped chopped onion tomato paste chopped seeded tomato NAMIDA Hot Wasabi paste chopped peeled apple 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 Categories : : 6 Preparation Time :0:00 : Dundee Hazelnuts Snacks

Nuts The Oregon Hazelnut Industry

Amount -------2 2

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

Ingredient -- Preparation Method -------------------------------butter or margarine Oregon hazelnuts (about 8 ounces)

1 1/4

teaspoon cup

salt 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 Categories Amount -------3 2 2 1 1/2 1/8 : : 8 Preparation Time :0:00 : National Presto Industries Snacks

Popcorn

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

Ingredient -- Preparation Method -------------------------------warm popped popcorn butter or margarine -- melted garlic salt chili powder ground cumin 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 Categories Amount -------32 2 1 8 1/2 1/2 1/4 : : 32 Preparation Time :0:00 : Mushrooms Pork

Nat. Pork Producers Council

Measure -----------large cloves tablespoon ounces cup cup cup

Ingredient -- Preparation Method -------------------------------mushrooms garlic -- minced butter bulk pork sausage seasoned dry bread crumbs grated Parmesan cheese 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 Categories : : 4 Preparation Time :0:20 : Nat. Pork Producers Council

Pork

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

Measure -----------pound cup tablespoons tablespoon clove teaspoon teaspoon tablespoon 8-ounce can cup teaspoon

Ingredient -- Preparation Method -------------------------------ground pork soft bread crumbs egg -- beaten minced onion minced green pepper garlic -- minced salt pepper vegetable oil tomato sauce apple jelly 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 Categories Amount -------1 2 : : 8 Preparation Time :0:00 : National Pasta Association Salad

Pasta

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

Ingredient -- Preparation Method -------------------------------Medium Shells, Elbow Macaroni or other medium pasta shape -- uncooked 6 1/8-ounce cans white albacore tuna -- packed in water, drained

1 2 1 3 1 1

1

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

10-ounce package frozen peas -- thawed cups snowpeas trimmed and blanched in boiling water for 30 seconds OR 10-ounce package frozen snowpeas -- thawed stalks celery -- halved lengthwise and sliced 8-ounce can water chestnuts -- drained and chopped tablespoon seafood seasoning cup 1%-fat buttermilk cup non-fat or low-fat sour cream cup reduced-calorie mayonnaise cup lime juice 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 Categories : : 10 Preparation Time :0:00 : Dundee Hazelnuts Snacks

Nuts The Oregon Hazelnut Industry

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

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

Ingredient -- Preparation Method -------------------------------Oregon hazelnuts butter or margarine salt Worcestershire garlic powder 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 Categories Amount -------30 1/2 1 2 1 : : 15 Preparation Time :0:00 : Cherry Marketing Institute

Mushrooms

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

Ingredient -- Preparation Method -------------------------------mushrooms (about 1 pound) bulk pork sausage chopped dried tart cherries green onions -- sliced 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 Categories Amount -------2 1 1 1 1 : : 8 Preparation Time :0:00 : Dips/Salsas

New Zealand Wasabi

Measure -----------fluid ounces teaspoon teaspoon teaspoon pinch

Ingredient -- Preparation Method -------------------------------mayonnaise sesame oil grated fresh gingerroot orange juice 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 Categories Amount -------1 1/2 1/2 1 1/2 1/2 1/3 1 1 1 1/2 1

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

Pork

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

Ingredient -- Preparation Method -------------------------------pork tenderloin dry sherry soy sauce honey sesame seeds soy sauce sesame oil dry sherry garlic -- crushed grated ginger 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 Categories Amount -------4 : : 4 Preparation Time :0:20 : Nat. Pork Producers Council

Pork

Measure -----------4 ounces

Ingredient -- Preparation Method -------------------------------boneless pork loin chops -- butterflied

1 1/4 1/2 1 1 6 1

tablespoon cup cup tablespoon tablespoons teaspoon

sesame oil chopped green onions flour egg -- beaten with water water sesame seeds 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 Categories : : 6 Preparation Time :0:00 : Fish and Seafood Pasta

National Pasta Association Salad

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

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

Ingredient -- Preparation Method -------------------------------Small Shells, Ditalini, or other small pasta shape -- uncooked margarine flour milk tomatoes -- chopped cubed Feta cheese small shrimp -- cooked green bell pepper -- chopped drained black olives -- pitted and sliced chopped parsley garlic -- minced oregano salt

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

teaspoon cup cup cup tablespoons

black pepper TOPPING sliced almonds fresh bread crumbs grated Parmesan cheese melted margarine

2

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 Categories Amount -------8 1/4 1/4 1/4 1/2 1/2 1/2 : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish and Seafood

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

Ingredient -- Preparation Method -------------------------------Alaska pink shrimp (about 1-2/3 cups) oil lemon juice thinly sliced onion rings basil -- crushed oregano -- crushed 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 Categories Amount -------2 1/4 20 1 1/2 3 40 2 1/2 1 2 1/2 : : 40 Preparation Time :0:00 : California Egg Commission

Pizza

Measure -----------pounds large cups tablespoons slices pounds cup cups

Ingredient -- Preparation Method -------------------------------liquid or frozen whole egg OR California Fresh Eggs milk Italian seasoning white bread -- enriched Mozzarella cheese -- shredded Parmesan cheese -- grated 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 Serving Size Categories Amount -------1 1/4 1/2 1 1 :Danny, Haines, Alaska : 6 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Spreads/ Pat�

Fish and Seafood

1/2

Measure Ingredient -- Preparation Method ------------ -------------------------------8-ounce package cream cheese at room temperature cup grated Cheddar cheese teaspoon horseradish Quick shake of Worcestershire sauce teaspoon lemon juice 6 1/2-ounce can smoked salmon 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 Categories Amount -------1 8 2 1/4 2

: : 20 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Spreads/ Pat�

Fish and Seafood

Measure Ingredient -- Preparation Method ------------ -------------------------------15 1/2-ounce can Alaska salmon ounces light cream cheese tablespoons lemon juice cup thinly sliced green onions 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 Categories Amount -------1 1/4 2 2 1 1 : : 12 Preparation Time :0:00 : Dips/Salsas

Nat. Pork Producers Council

Measure -----------15-ounce can cup tablespoons tablespoons teaspoon

Ingredient -- Preparation Method -------------------------------chickpeas -- drained chopped onion lemon juice olive oil garlic clove -- minced (1 to 2 cloves) ground cumin

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

teaspoon teaspoon teaspoon cup

salt cayenne hot pepper sauce -- to taste 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 Categories Amount -------4 1 2 1 1/2 1 1/2 2 1 1 : : 24 Preparation Time :0:00 : Fleischmann's Yeast

Snacks

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

Ingredient -- Preparation Method -------------------------------all-purpose flour (4 to 4 1/2 cups) Fleischmann's� Rapid Rise Yeast sugar salt milk water vegetable oil egg -- lightly beaten with 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 Categories Amount -------1/2 1 : : 12 Preparation Time :0:00 : Breads/ Muffins Snacks

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------Classic White Bread Dough -- fresh or thawed 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 Categories Amount -------4 2 1 1 1/2 1 1/2 2 2 : : 14 Preparation Time :0:00 : Fleischmann's Yeast

Snacks

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

Ingredient -- Preparation Method -------------------------------all-purpose flour (4 to 4 1/2 cups) sugar Fleischmann's� Rapid Rise Yeast salt milk water vegetable oil 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 Categories Amount -------1 1/2 : : 6 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish and Seafood

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

Ingredient -- Preparation Method -------------------------------Alaska snow crab claws (about 18) Tortilla chips Raw vegetables SALSA tomatoes -- chopped green onions -- thinly sliced cilantro -- chopped salt Tabasco -- or to taste CILANTRO DIPPING SAUCE orange juice lime juice white wine vinegar garlic -- pressed cilantro -- chopped red pepper flakes

2 2 1

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

tablespoons tablespoon teaspoon teaspoon cup cup tablespoon clove teaspoons teaspoon

1 1 1 1/2 1/2

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 Categories Amount -------1 1/2 1/2 1 2 1 2 : : 16 Preparation Time :0:00 : Dips/Salsas

New Zealand Wasabi

Measure -----------small teaspoon teaspoon pinch fluid ounces tablespoon tablespoons

Ingredient -- Preparation Method -------------------------------garlic clove -- crushed cumin seed -- toasted paprika cayenne pepper olive oil balsamic vinegar 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 Categories Amount -------1 1 1/2 1/2 1/2 1/2 1/2 1/2 : : 12 Preparation Time :0:00 : Nat. Pork Producers Council Snacks

Nuts

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

Ingredient -- Preparation Method -------------------------------butter -- melted pecan halves salt pepper crushed thyme dried rosemary cayenne 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 Categories Amount -------3 1/4 3/4 1/4 1/2 1/2 1/2 : : 10 Preparation Time :0:00 : National Presto Industries Snacks

Popcorn

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

Ingredient -- Preparation Method -------------------------------warm popped popcorn powdered sugar ground cinnamon ground ginger candy coated chocolate pieces dry roasted peanuts OR 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 Categories Amount -------1 1/4 1 1 1 1 1 1/2 : : 16 Preparation Time :0:00 : Nat. Pork Producers Council

Spreads/ Pat�

Measure -----------15-ounce can cup tablespoon cup teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------chick peas -- drained water fresh lemon juice sour cream garlic clove -- minced chicken bouillon granules chili powder hot pepper sauce

1/2 1/8

teaspoon teaspoon

cumin 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 Categories Amount -------12 2/3 2/3 1/3 1/4 1/4 1/8 : : 24 : Eggs Preparation Time :0:00

Nat. Pork Producers Council

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

1

Ingredient -- Preparation Method -------------------------------hard-cooked eggs mayonnaise OR salad dressing finely shredded smoked Cheddar cheese lemon juice seasoned salt ground cumin 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 Categories Amount -------4 4 2 1 1 1 : : 12 Preparation Time :0:00 : Dips/Salsas Sauce/ Baste/ Gravy

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------soy sauce rice vinegar water molasses crushed red pepper 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 Categories Amount -------8 2 2 1

: : 8 Preparation Time :0:10 : Nat. Pork Producers Council

Pork

Measure -----------ounces teaspoons

Ingredient -- Preparation Method -------------------------------Cold pork roast -- thinly sliced fat-free cream cheese green onions -- chopped chili powder (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 Categories Amount -------1/2 1/4 1 1/4 1/4 : : 16 Preparation Time :0:20 : Nat. Pork Producers Council

Pork

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

Ingredient -- Preparation Method -------------------------------lean ground pork diced onion garlic clove -- minced ground cumin dried oregano -- crushed

1/2 4 4 4 4 tablespoons tablespoons tablespoons

jalape�o pepper -- minced chopped fresh cilantro leaves (10 inch) flour tortillas grated Monterey Jack cheese OR 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 Categories Amount -------1 1 1 1 1/2 1/2 1 : : 24 Preparation Time :0:00 : Dips/Salsas

Fleischmann's Yeast

Measure Ingredient -- Preparation Method ------------ -------------------------------10-ounce package frozen chopped spinach -- thawed 8-ounce can water chestnuts -- chopped cup mayonnaise cup dairy sour cream cup chopped fresh parsley cup chopped green onions 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 Categories Amount -------1 1/2 : : 1 Preparation Time :0:00 : Beverages

Stash Tea

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

Ingredient -- Preparation Method -------------------------------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 Categories Amount -------12 2 2 1 : : 8 Preparation Time :0:00 : Beverages

Stash Tea

Measure -----------cups ounces

Ingredient -- Preparation Method -------------------------------Stash Ruby Mist or Wild Raspberry tea bags apple juice concentrate (16 ounces) lemon juice concentrate 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 Categories Amount -------1 : : 24 Preparation Time :0:25 : Nat. Pork Producers Council

Pork

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

Ingredient -- Preparation Method -------------------------------lean ground pork

1 2 1 1 2 1 1 1

1/4 1/4 1/8

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

finely chopped water chestnuts chopped onion egg -- slightly beaten soy sauce ground ginger vegetable oil pineapple chunks soy sauce vinegar cornstarch 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 Categories Amount -------2 2 1/4 : : 4 Preparation Time :0:00 : Beverages Stash Tea

Ice Cream

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

Ingredient -- Preparation Method -------------------------------FOR EACH 16-OUNCE GLASS vanilla ice cream Stash Apple Cinnamon tea bags 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 Categories Amount -------1 6 2 2 1/2 1/4 2 2 : : 6 Preparation Time :0:00 : Dips/Salsas The National Honey Board

Sauce/ Baste/ Gravy

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

Ingredient -- Preparation Method -------------------------------nonfat sour cream honey cider vinegar curry powder ground cumin salt chopped fresh cilantro OR 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 Categories Amount -------3/4 1 1 1 : : 50 Preparation Time :0:00 : Lawry's Seasoning

Pork

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

Ingredient -- Preparation Method -------------------------------Lawry's Teriyaki Marinade with Pineapple Juice pitted dates -- slit lengthwise sliced water chestnuts -- drained 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 Categories : : 16 Preparation Time :0:00 : Dips/Salsas

Nat. Pork Producers Council

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

Measure -----------pound quarts large cloves teaspoons teaspoons teaspoons cup cup tablespoons teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------dried black-eyed peas water onion -- finely chopped garlic -- minced chili powder salt ground cumin vegetable oil red wine vinegar chopped fresh cilantro ground black pepper 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 Categories Amount -------1 1/2 3/4 1/2 1/2 : : 24 : Beef Preparation Time :0:00 Texas Beef Council Ingredient -- Preparation Method -------------------------------flank steak Fajita seasoning (Fiesta if available) bar-b-que sauce (Cattleman's) lemon juice garlic -- minced crushed red pepper

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

2

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 Categories Amount -------1 1/2 3/4 6 3 1/3 1 1/2 : : 24 : Beef Preparation Time :0:00

Texas Beef Council

Measure -----------pounds cup tablespoons ounces cup teaspoons

Ingredient -- Preparation Method -------------------------------flank steak teriyaki sauce vegetable oil fresh ginger root -- finely chopped garlic -- minced 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 Categories Amount -------1/2 2 2 2 1/4 5 1 1/2 : : 24 Preparation Time :0:00 : Breads/ Muffins Snacks

Fleischmann's Yeast

Measure Ingredient -- Preparation Method ------------ -------------------------------cup warm water (105� to 115�F) packages Fleischmann's� Active Dry Yeast -- * see note cups warm milk (105� to 115�F) teaspoons salt teaspoon baking soda cups all-purpose flour 8-ounce package pitted dates -- snipped 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 pans. Sprinkle with cornmeal; spoon batter cornmeal. Cover; microwave on MEDIUM (50%) minutes. Repeat cooking and resting 2 more in size. � 5 � 3-inch microwavable loaf into pans. Sprinkle tops with power 1 minute. Let rest 10 times, allowing dough to double

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 Categories Amount -------2 4 1/2 1/4 2 1/4 1/4 1/4 2 : : 42 Preparation Time :0:00 : Dips/Salsas

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------roasted tomatillos chayote fruit -- grilled and chopped roasted red peppers -- diced cilantro leaves -- chopped jalape�o chile peppers -- seeded and diced lime juice dark rum hot chili oil 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 Categories Amount -------1 3 1 3 8 1 1 : : 48 Preparation Time :0:00 : Nat. Pork Producers Council

Pork

Measure Ingredient -- Preparation Method ------------ -------------------------------pound boneless pork loin tablespoons Latin American Rub -- see recipe 8-ounce package spreadable cream cheese with pineapple tablespoons prepared horseradish (10 inch) flour tortillas 8-ounce jar roasted red pepper -- drained 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 Categories Amount -------4 4 2 1 2 2 1 2 : : 16 Preparation Time :0:00 : Bastes/ Rubs/ Marinades

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------ground cumin chili powder ground coriander cinnamon brown sugar salt red pepper flakes 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 Categories Amount -------5 1 3 1/3 : : 12 Preparation Time :0:00 : Breads/ Muffins Snacks

Fleischmann's Yeast

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

2 1 1/2 1 3/4 2

Ingredient -- Preparation Method -------------------------------DOUGH all-purpose flour wheat germ Fleischmann's� Rapid Rise Yeast* sunflower, sesame or poppy seeds or combination of all -- toasted** sugar salt hot water (125� to 130�F) vegetable oil All natural cooking spray TOPPING egg lightly beaten with water Combination of two or more seeds: sesame, poppy, cumin, caraway

1 1 tablespoon

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 Categories Amount -------2 2 1 2 2 1/4 2 : : 12 Preparation Time :0:00 : Dips/Salsas

Nat. Pork Producers Council

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

cup tablespoons

Ingredient -- Preparation Method -------------------------------papayas -- diced mangos -- diced grapefruit -- chopped bananas -- diced kiwi fruits -- diced onion -- chopped Juice of 2 lemons Juice of 2 limes 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 Categories Amount -------3 2 1 1 2 1 1 2 1 : : 10 Preparation Time :0:00 : Nachos The Butterball Turkey Company

Poultry

Measure -----------tablespoons tablespoons teaspoon teaspoon cups 10 ounce bag 16 ounce can cups 16 ounce jar

Ingredient -- Preparation Method -------------------------------lime juice olive oil ground cumin garlic powder coarsely chopped cooked turkey large-size white, yellow, or blue tortilla chips refried beans shredded Monterey Jack or Cheddar cheese (8 ounces) 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 Categories Amount -------1 1 1/4 1/4 1/2 1/2 1/2 1/4 1/4 1/4 : : 4 Preparation Time :0:00 : BC Turkey Marketing Board

Poultry

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

Ingredient -- Preparation Method -------------------------------boneless skinless turkey breast egg milk Parmesan cheese fine bread crumbs thyme basil paprika pepper 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 Categories Amount -------1 1/4 1 1/2 1/4 1 1/3 24 1 1 2 1 2 1 1/3 1/4 : : 24 Preparation Time :0:00 : BC Turkey Marketing Board

Poultry

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

Ingredient -- Preparation Method -------------------------------ground turkey onion -- chopped dried thyme ground pepper salt egg light sour cream frozen mini tart shells CRANBERRY SALSA fresh cranberries OR frozen cranberries sugar green onions fresh coriander leaves lime -- grated and juiced chopped ginger root jalape�o pepper -- sliced

cup cup cup cup teaspoons

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 Categories Amount -------1 1/2 1/2 1 1/4 : : 16 Preparation Time :0:00 : Cherry Marketing Institute

Dips/Salsas

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

Ingredient -- Preparation Method -------------------------------chopped dried tart cherries crumbled bleu cheese (about 2 ounces) chopped walnuts sour cream 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 Categories Amount -------1 2 1 : : 20 Preparation Time :0:00 : Beverages

Nat. Pork Producers Council

2

Measure Ingredient -- Preparation Method ------------ -------------------------------750-milliliter bottle port wine 16-ounce packages unsweetened frozen strawberries -- slightly thawed sprig fresh mint Sugar -- to taste Lime slices Ice mold 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 Categories Amount -------: : 20 Preparation Time :0:00 : Dips/Salsas

Ontario White Bean Producers

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

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

2 1 1 1/2

1/2 1 1/4 2 2

cups cup teaspoon teaspoon teaspoon cups tablespoons

cooked white pea beans beer (1/2 to 3/4 cup) minced garlic ground cumin salt grated Cheddar pickled jalape�o peppers 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 Categories Amount -------1 2 : : 12 Preparation Time :0:00 : Dips/Salsas

New Zealand Wasabi

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

Ingredient -- Preparation Method -------------------------------chopped root ginger "NAMIDA" New Zealand Wasabi Paste either

1 2 2 1 1 1

clove teaspoons tablespoons tablespoon tablespoon tablespoon

hot or mild to taste garlic sugar light soy sauce water lemon juice OR 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 Categories Amount -------1 2 2 2 1 1 : : 12 Preparation Time :0:00 : Dips/Salsas

New Zealand Wasabi

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

Ingredient -- Preparation Method -------------------------------"NAMIDA" New Zealand Wasabi Paste - Hot tamari soy sauce lemon juice sake or sweet sherry clear honey 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 Categories Amount -------1/2 4 1/2 3 2 1 : : 14 Preparation Time :0:00 : Dips/Salsas

New Zealand Wasabi

Measure -----------cup tablespoons tablespoon cloves sprigs tablespoon

Ingredient -- Preparation Method -------------------------------soy sauce cooking wine rice vinegar garlic -- minced coriander (cilantro) -- minced "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 Categories Amount -------6 1/4 1 1/2 1/2

: 12 Preparation Time :0:00 : Dips/Salsas

New Zealand Wasabi

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

Ingredient -- Preparation Method -------------------------------low sodium soy sauce fresh lime juice Hot "NAMIDA"wasabi paste 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 Categories Amount -------1 1 1 2 2 1 : : 10 Preparation Time :0:00 : Dips/Salsas

New Zealand Wasabi

Measure -----------tablespoon small tablespoon tablespoons tablespoons tablespoon

Ingredient -- Preparation Method -------------------------------either Mild or Hot "NAMIDA" Wasabi Paste red chilli -- seeded and sliced lime juice dark soy sauce water 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 Categories Amount -------4 2 1 3 2 2 1 1/2 1/2 : : 8 Preparation Time :0:15 : Nat. Pork Producers Council

Pork

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

Ingredient -- Preparation Method -------------------------------boneless pork chops -- cut into 3/4" cubes teaspoons vegetable oil 14-ounce bottle hot-style catsup tablespoons honey tablespoons lemon juice teaspoons hot pepper sauce (2 to 3 teaspoons) teaspoon dried thyme -- crushed teaspoon dried rosemary -- crushed 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 Categories Amount -------1 1 4 2 3 1 2 2 1/2 : : 8 Preparation Time :0:00 : Dips/Salsas

Ontario White Bean Producers

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

Ingredient -- Preparation Method -------------------------------white pea beans -- soaked and cooked OR canned white pea beans -- drained and rinsed garlic jalape�o pepper lemon juice olive oil salt fresh parsley -- chopped 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 Categories Amount -------1 1 4 1 2 2 2 3 1/2 1/2 1/2 : : 8 Preparation Time :0:00 : Dips/Salsas Pasta

Ontario White Bean Producers

Measure -----------cup cup cloves small small small tablespoons tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------white pea beans -- soaked and cooked OR canned white pea beans -- drained and rinsed red onion -- finely chopped garlic -- minced red pepper -- finely chopped green pepper -- finely chopped jalape�o pepper -- finely chopped plum tomatoes -- seeded and diced fresh parsley -- chopped fresh coriander -- chopped 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 Categories Amount -------3 1 1 1 1/3 3 1 1 : : 12 Preparation Time :0:00 : Fleischmann's Yeast

Snacks

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

Ingredient -- Preparation Method -------------------------------whole wheat flour (3 to 3 1/2 cups) Fleischmann's� Rapid Rise yeast salt very warm water (125� to 130�) vegetable oil honey 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 Categories Amount -------1 1/2 1 1 3 1/2 1 1 1 1

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

Snacks

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

Ingredient -- Preparation Method -------------------------------very warm water (125� to 130�F) 100% bran butter or margarine -- softened all-purpose flour (3 1/2 to 4 cups) Fleischmann's� Rapid Rise Yeast sugar salt All natural cooking spray 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 Categories Amount -------5 1 : : 16 Preparation Time :0:00 : Spreads/ Pat�

Stash Tea

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

Ingredient -- Preparation Method -------------------------------Stash Wild Black Currant tea bags 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 Categories Amount -------2 2 : : 1 Preparation Time :0:00 : Beverages Stash Tea

Ice Cream

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

1/4

teaspoon

Ingredient -- Preparation Method -------------------------------FOR EACH 16-OUNCE GLASS vanilla ice cream Stash Wild Black Currant tea bags 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 Categories Amount -------5 1 : : 16 Preparation Time :0:00 : Spreads/ Pat�

Stash Tea

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

Ingredient -- Preparation Method -------------------------------Stash Wild Raspberry tea bags 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 Categories Amount -------: : 4 Preparation Time :0:00 : Beverages Stash Tea

Ice Cream

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

Ingredient -- Preparation Method -------------------------------FOR EACH 16-OUNCE GLASS

2 2

cups 1/4 teaspoon

vanilla ice cream Stash Wild Raspberry tea bags 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