* Exported from MasterCook * Alaska Salmon and Grilled Vegetable Lasagne Recipe By Serving Size Categories Amount -------1 1 2 1/2 2 2 1 1 1 1/2 1 : : 8 Preparation

Time :0:00 : Alaska Seafood Marketing Inst. Pasta

Fish/Seafood

Measure Ingredient -- Preparation Method ------------ -------------------------------14 3/4-ounce can Alaska salmon -- drained and flaked pound lasagne noodles -- cooked 26-ounce jars marinara sauce teaspoon garlic -- minced teaspoons fennel seed -- slightly crushed tablespoons fresh basil -- chopped eggplant -- sliced lengthwise zucchini -- sliced red bell pepper -- sliced red onion -- sliced pound Mozzarella, Provolone, Cheddar cheese or combination -- grated Olive oil Salt and pepper -- to taste

Preheat oven to 350�F. Add marinara sauce, garlic and fennel seed to a sauce pot; bring to a boil. Reduce to a simmer, add basil and cook for 10 minutes; hold warm. Heat a grill. Lightly brush both sides of the chopped vegetables with olive oil and season lightly with salt and pepper. Place on grill and cook to tender (time will vary depending on the type of vegetable, size of slices and temperature of grill). Remove from grill and chop into medium dice. Place in a bowl and mix together. Taste, adding salt and pepper as needed. Spread a light layer of marinara sauce mixture into the bottom of an oven proof casserole dish. Lay out a base of the cooked noodles, overlapping them slightly. Cover the noodles with a layer of 1/2 the grilled vegetable mix, spreading evenly over the noodles. Top the vegetables with 1/2 of the salmon, and 1/3 of the cheese. Add 1/3 of the remaining sauce. Add the next layer of noodles, and repeat the layering instructions above. Add a final layer of noodles, topped with the remaining 1/3 of sauce, followed by the remaining 1/3 of cheese. Carefully press everything down. Cover with plastic wrap, then foil. At this point, the lasagne can be placed in either the refrigerator or freezer for later use. Place the lasagne in the oven and cook 45 to 60 minutes, until the cheese is melted and the lasagne is completely heated through. Remove from oven, let stand 10 to 15 minutes. Frozen lasagne should be cooked at 325 F for 60 to 90 minutes. Makes 6-8 servings. Source:

"Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 597 Calories (kcal); 22g Total Fat; (33% calories from fat); 34g Protein; 65g Carbohydrate; 79mg Cholesterol; 1292mg Sodium Food Exchanges: 4 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2465 3878 4103 0 0 0 0 0 0 0 922 0 0 * Exported from MasterCook * America's Cut Caribbean Recipe By Serving Size Categories Amount -------4 1 3/4 1/2 : : 4 Preparation Time :0:05 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------1 1/2 inch-thick-boneless pork loin center chops red onion -- sliced lime juice cayenne pepper

Combine onion, lime juice and pepper. Marinate pork in mixture, refrigerated, several hours. Prepare medium-hot coals in covered grill, banking coals on sides of grill. Remove chops from marinade, reserving marinade. Place chops on grill and grill over indirect heat 15-18 minutes, turning once. Heat marinade to boiling, serve with pork. Cuisine: "Caribbean" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 181 Calories (kcal); 8g Total Fat; (40% calories from fat); 19g Protein; 8g Carbohydrate; 41mg Cholesterol; 43mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 9116 0 0 0

* Exported from MasterCook * Apricot Barbecue Sauce Recipe By Serving Size Categories Amount -------1/4 1/4 1/2 2 1 1/2 1/4 : : 8 Preparation Time :0:00 : Nat. Pork Producers Council

Sauces

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

Ingredient -- Preparation Method -------------------------------vegetable oil wine vinegar apricot nectar brown sugar Dijon-style mustard salt chili powder

Combine thoroughly all ingredients. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 80 Calories (kcal); 7g Total Fat; (74% calories from fat); trace Protein; 5g Carbohydrate; 0mg Cholesterol; 159mg 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 0 * Exported from MasterCook * Apricot Glazed Pork Kabobs Recipe By Serving Size Categories : : 4 Preparation Time :0:15 : Kabobs Nat. Pork Producers Council

Main Dishes Pork

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

Measure -----------pound 10-ounce jar tablespoons tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------boneless pork loin -- cut into one-inch cubes apricot preserves orange liqueur OR orange juice butter

Stir together apricot preserves, orange liqueur and butter, simmer in a small sauce pan until butter is melted. (OR combine ingredients in a 2-cup glass measure; microwave on High 1 minute). Place pork cubes in heavy plastic bag, pour 3/4 cup apricot over to coat. Marinate at least 30 minutes. Thread pork onto 4-6 skewers (if using bamboo skewers soak in water for 20-30 minutes before using). Grill over hot coals 10-12 minutes turning occasionally. Baste often with the marinade. Warm remaining apricot sauce to boiling and serve along side kabobs if desired. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:15" - - - - - - - - - - - - - - - - - - Per serving: 326 Calories (kcal); 10g Total Fat; (26% calories from fat); 15g Protein; 47g Carbohydrate; 51mg Cholesterol; 116mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 3 Other Carbohydrates Nutr. Assoc. : 4575 0 2130706543 0 0 0 * Exported from MasterCook * Apricot-Basted Pork Sat� with Grilled Fruit Recipe By Serving Size Categories : : 6 Preparation Time :0:15 : Kabobs Nat. Pork Producers Council

Main Dishes Pork

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

Measure -----------pounds small 17-ounce can

Ingredient -- Preparation Method -------------------------------pork tenderloin -- cut in 3-inch strips fresh pineapple, cut in spears OR pineapple chunks fresh peaches -- pitted and quartered fresh apricots -- halved plums -- halved WINE AND HONEY BASTE Port honey melted butter

tablespoons tablespoons tablespoons

Marinate pork strips in Apricot Barbecue Sauce (see recipe) overnight or at least 2 hours. Drain strips and reserve sauce for basting. Thread strips on skewers. Brush skewered pork with reserved sauce and

place on lightly greased grill directly over moderately hot charcoal briquets. Grill for about 7 minutes, turning skewers occasionally. Brush meat with sauce; continue to turn skewered strips about 4 minutes or until done. About 10 minutes before serving, thread pineapple spears, apricots, peaches and plum halves on skewers. Brush fruit with Wine and Honey Baste before and during grilling. Serve when heated through. ____________________ Making Wine and Honey Baste: Combine thoroughly 2 tablespoons Port, 3 tablespoons honey and 2 tablespoons melted butter. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:15" - - - - - - - - - - - - - - - - - - Per serving: 334 Calories (kcal); 9g Total Fat; (24% calories from fat); 22g Protein; 42g Carbohydrate; 62mg Cholesterol; 83mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 2 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 26384 2130706543 0 1129 0 2070 0 0 0 4594 0 0 * Exported from MasterCook * Apricot-Sauced Ribs Recipe By Serving Size Categories Amount -------4 1 3 3 2 1 1 : : 4 Preparation Time :0:10 : Main Dishes Ribs

Nat. Pork Producers Council

Measure -----------pounds 8-ounce can tablespoons tablespoons tablespoons tablespoon teaspoon Dash

Ingredient -- Preparation Method -------------------------------pork spareribs -- cut into serving-size pieces undrained apricot halves catsup brown sugar lemon juice Dijon-style mustard dry ginger salt

Bank medium-hot coals in covered grill. Place ribs on grill over drip pan, cover grill and cook ribs over direct heat for 1 1/2 hours, turning occasionally. Meanwhile, mix remaining ingredients together in blender. Brush ribs generously with sauce and continue to cook, about 30 minutes, basting and turning over. Source:

"National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "1:30" - - - - - - - - - - - - - - - - - - Per serving: 789 Calories (kcal); 54g Total Fat; (62% calories from fat); 55g Protein; 18g Carbohydrate; 166mg Cholesterol; 385mg Sodium Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 6 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 9128 34 0 0 0 0 631 0 * Exported from MasterCook * Backyard Barbecue Spareribs Recipe By Serving Size Categories Amount -------4 1 1/4 1 1/2 1/4 2 2 1 : : 4 Preparation Time :0:10 : Main Dishes Ribs

Nat. Pork Producers Council

Measure -----------pounds cup cup cups cup teaspoons teaspoons medium

Ingredient -- Preparation Method -------------------------------pork spareribs catsup Salt and pepper -- to taste Worcestershire sauce cherry cola soft drink vinegar paprika chili powder onion -- finely chopped

Cut ribs into serving-size pieces and place on grill over grey-white coals. Slowly cook 1 to 1 1/4 hours, turning often. Combine remaining ingredients in a saucepan and simmer 10-15 minutes. Brush ribs generously with sauce and continue to cook, about 30 minutes, basting and turning often. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "1:30" - - - - - - - - - - - - - - - - - - Per serving: 850 Calories (kcal); 55g Total Fat; (57% calories from fat); 56g Protein; 33g Carbohydrate; 166mg Cholesterol; 1076mg Sodium Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 2 Other Carbohydrates

Nutr. Assoc. : 9128 0 0 0 407 0 0 0 0 * Exported from MasterCook * Bacon-Wrapped Pork and Apple Patties Recipe By Serving Size Categories Amount -------1 3/4 1/2 1/2 1/4 1/4 1/3 1 1/4 4 1 1/2 1 : : 4 Preparation Time :0:10 : Appetizers/Snacks Pork

Nat. Pork Producers Council

Measure -----------pound cup teaspoon teaspoon teaspoon teaspoon cup cup slices large medium tablespoon

Ingredient -- Preparation Method -------------------------------lean ground pork quick-cooking rolled oats ground sage salt pepper dried thyme -- crushed applesauce egg -- slightly beaten minced green onion bacon tart green apple -- cored and cut in thin wedges onion -- cut in small wedges olive oil

In a large bowl combine oats, sage, salt, pepper, and thyme. Stir in applesauce, egg and green onion; mix well. Stir in ground pork until well blended. Form into 4 patties about 3/4 to 1-inch thick. Wrap a bacon strip around each patty; secure with a toothpick. Grill or broil 4-5 minutes on each side. Meanwhile in a small skillet, cook and stir apples and onions in hot oil until tender. Sprinkle lightly with salt. Serve with patties. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 432 Calories (kcal); 28g Total Fat; (59% calories from fat); 24g Protein; 20g Carbohydrate; 118mg Cholesterol; 451mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5830 20223 0 0 0 0 0 0 0 0 3545 0 0 * Exported from MasterCook *

Barbecued Baby Back Pork Ribs Recipe By Serving Size Categories Amount -------4 : : 4 Preparation Time :0:10 : Main Dishes

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------pork back ribs Your favorite barbecue sauce

Place ribs in shallow pan. Cover with foil and bake at 300�F for 2 hours. Finish on grill by turning and basting ribs with barbecue sauce for 12 minutes. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "2:00" - - - - - - - - - - - - - - - - - - Per serving: 794 Calories (kcal); 66g Total Fat; (76% calories from fat); 45g Protein; 0g Carbohydrate; 228mg Cholesterol; 211mg Sodium Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4547 85 * Exported from MasterCook * Barbecued Pork Ribs Recipe By Serving Size Categories Amount -------4 4 : : 6 Preparation Time :0:05 : Main Dishes

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------pork ribs barbecue seasoning -- (purchased) Barbecue sauce -- (purchased)

Rub ribs on all surfaces with barbecue seasoning. Place ribs in shallow pan. Cover with foil and bake at 300�F for 2 hours. Finish on grill or under broiler by turning and basting ribs with barbecue sauce for 12-15 minutes. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org"

T(Cooking Time): "2:20" - - - - - - - - - - - - - - - - - - Per serving: 478 Calories (kcal); 36g Total Fat; (69% calories from fat); 36g Protein; 0g Carbohydrate; 111mg Cholesterol; 133mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 9128 27158 0 * Exported from MasterCook * Barbecued Pork Steaks Recipe By Serving Size Categories Amount -------4 1/2 1/3 1 1 1/2 : : 4 Preparation Time :0:30 : Main Dishes Swift & Company

Pork

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

Ingredient -- Preparation Method -------------------------------Armour Premium Pork Tenderloin -- 3/4-inch thick bottled barbecue sauce honey Worcestershire sauce garlic salt prepared mustard

Prepare charcoal grill with medium-hot coals. Stir together all ingredients except steaks in small bowl; mix well. Brush steaks on both sides with sauce. Place steaks on grill about 4 inches above coals. Cook about 8 minutes on each side, turning once, brushing steaks with sauce again during grilling. Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 254 Calories (kcal); 6g Total Fat; (19% calories from fat); 23g Protein; 28g Carbohydrate; 60mg Cholesterol; 868mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates Nutr. Assoc. : 158 85 0 0 0 0 * Exported from MasterCook * Barbecued Pork Steaks 2

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

: : 4 Preparation Time :0:10 : Main Dishes

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------pork blade steaks -- cut 1 to 1 1/4 inches thick bottled barbecue sauce honey Worcestershire sauce garlic salt prepared mustard

Pound steaks with meat mallet. For sauce, in a small bowl, combine the remaining ingredients; mix well. Place steaks on grill about 4 inches above medium-slow coals. Cook about 8 minutes on each side. Brush steaks with sauce and continue cooking 5 minutes more, turning and brushing with sauce. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:15" - - - - - - - - - - - - - - - - - - Per serving: 314 Calories (kcal); 16g Total Fat; (43% calories from fat); 18g Protein; 28g Carbohydrate; 40mg Cholesterol; 1473mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 898 85 0 0 0 0 * Exported from MasterCook * Barbecued Ribs Recipe By Serving Size Categories Amount -------1 2 1 6 : : 8 Preparation Time :0:00 : Lawry's Ribs

Pork

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

Ingredient -- Preparation Method -------------------------------red pepper flakes Lawry's Seasoned Salt cracked black pepper pork spareribs Your favorite barbecue sauce

In small bowl, combine red pepper flakes, Seasoned Salt and black pepper. Rub mixture over entire surface of ribs; cover ribs and marinate in

refrigerator at least 2 hours. Grill ribs over low heat until fully cooked and tender, 1 to 1 1/4 hours; turn frequently. During last 30 minutes, baste with your favorite barbecue sauce. Makes 6 to 8 servings Source: "Lawry's" S(Internet address): "http://www.lawrys.com/" - - - - - - - - - - - - - - - - - - Per serving: 608 Calories (kcal); 50g Total Fat; (75% calories from fat); 36g Protein; 1g Carbohydrate; 165mg Cholesterol; 1186mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 4873 0 0 85 * Exported from MasterCook * Basic Alaska Salmon Burger Recipe By Serving Size Categories Amount -------1 2 1 1/2 3/4 1/2 3 : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Fish/Seafood

Burgers/Sandwiches

Measure Ingredient -- Preparation Method ------------ -------------------------------14 3/4-ounce can Alaska salmon tablespoons lemon juice teaspoons Dijon mustard cup dry bread crumbs cup sliced green onions egg whites

Drain salmon. Combine lemon juice and mustard. Blend salmon with bread crumbs, green onions and lemon juice mixture. Mix in egg whites. Form mixture into 4 patties and grill or broil until golden brown and heated through. Serve each burger on a bun with lettuce, tomato slices and condiments as desired. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 245 Calories (kcal); 8g Total Fat; (28% calories from fat); 26g Protein; 17g Carbohydrate; 57mg Cholesterol; 820mg Sodium Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Recipe Variation: To make Alaska salmon teriyaki burgers, replace lemon juice with soy sauce. Brush burgers with teriyaki glaze or sauce before cooking. Nutr. Assoc. : 2465 0 0 0 0 3231 * Exported from MasterCook * BBQ Cheeseburgers Recipe By Serving Size Categories Amount -------1 1/4 4 4 : : 4 Preparation Time :0:00 : Beef The Texas Beef Council

Burgers/Sandwiches

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

Ingredient -- Preparation Method -------------------------------lean ground beef onion -- finely chopped Barbecue sauce American cheese crusty rolls Romaine lettuce -- split Tomato -- sliced

In medium bowl, combine ground beef, onion and 2 tablespoons barbecue sauce, mixing thoroughly. Shape into four 1/2-inch-thick patties. Place patties on grid over medium ash-covered coals. Grill 14 to 16 minutes or until centers are no longer pink, turning once. Approximately 1 minute before end of cooking time, brush top side of burgers with additional barbecue sauce; top each with 1 slice cheese. Cook until cheese slices are melted. Line bottom half of each roll with lettuce and tomato; top with cheeseburger. Close sandwiches. Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" Start to Finish Time: "0:30" - - - - - - - - - - - - - - - - - - Per serving: 895 Calories (kcal); 61g Total Fat; (62% calories from fat); 51g Protein; 33g Carbohydrate; 192mg Cholesterol; 2005mg Sodium Food Exchanges: 2 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook *

Beef, Pepper and Mushroom Kabobs Recipe By Serving Size Categories Amount -------1 1 12 1 1/4 1 1 1 2 1 1/2 1/4 : : 4 Preparation Time :0:00 : Beef The Texas Beef Council

Kabobs

Measure Ingredient -- Preparation Method ------------ -------------------------------pound boneless beef sirloin steak -- cut 1 inch thick large green, red or yellow bell pepper -- cut in 1 1/4" pieces large mushrooms 6 ounce package long grain and wild rice blend teaspoon salt tablespoon tablespoon tablespoon teaspoons teaspoon teaspoon teaspoon SEASONING fresh lemon juice olive oil water Dijon-style mustard honey dried oregano leaves pepper

Trim fat from beef steak; cut into 1 1/4 inch pieces. In large bowl, whisk together seasoning ingredients; add beef, bell pepper and mushrooms, tossing to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch metal skewers. Prepare rice according to package directions; keep warm. Meanwhile place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 9 to 12 minutes for medium-rare to medium doneness, turning occasionally. Season with salt. Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" Start to Finish Time: "0:30" - - - - - - - - - - - - - - - - - - Per serving: 365 Calories (kcal); 10g Total Fat; (25% calories from fat); 31g Protein; 38g Carbohydrate; 67mg Cholesterol; 704mg Sodium Food Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve kabobs with rice. NOTES : Cook's Tip: ash-covered medium-rare salt. Nutr. Assoc. : 1661 To grill, place kabobs on grid over medium, coals. Grill kabobs, uncovered, 8 to 11 minutes for to medium doneness, turning occasionally; season with 2236 0 1523 0 0 0 0 0 0 0 0 3133 0

* Exported from MasterCook * Beer-Grilled Chops Recipe By Serving Size Categories Amount -------4 1/4 1 2 2 : : 4 Preparation Time :0:10 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless pork loin chops -- trimmed, about 1 pound MARINADE soy sauce beer -- room temperature brown sugar grated fresh ginger root

cup cup tablespoons teaspoons

Combine marinade ingredients together well; place chops in a self-sealing plastic bag and pour marinade over, seal bag and refrigerate 4-24 hours. Prepare medium-hot coals in kettle-style grill. Remove chops from marinade; place on grill directly over coals, lower grill lid and grill for 10 minutes, turning once. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:10" - - - - - - - - - - - - - - - - - - Per serving: 205 Calories (kcal); 8g Total Fat; (39% calories from fat); 20g Protein; 8g Carbohydrate; 41mg Cholesterol; 1075mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 9116 0 0 0 0 0 20083 * Exported from MasterCook * Bistro Cheeseburger Recipe By Serving Size Categories Amount -------1 1/2 : : 4 Preparation Time :0:30 : Beef The Texas Beef Council

Burgers/Sandwiches

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

Ingredient -- Preparation Method -------------------------------ground beef Vegetable oil

4 4 4 4 8 1 1/4

slices

slices cup tablespoon

sweet onion -- 1/2 inch thick crusty rolls -- split, toasted romaine lettuce leaves tomato slices -- 1/2 inch thick Swiss cheese mayonnaise Dijon mustard

In small bowl, combine sauce ingredients (mayonnaise and Dijon mustard); set aside. Shape ground beef into four 3/4" thick patties. Lightly brush oil onto cut sides of onion. Place patties and onions on grid over medium, ash covered coals. Grill, uncovered, 13 to 15 minutes or until centers are no longer pink and onions are tender, turning once. Season burgers with salt and pepper, if desired, after turning. Approximately 1 minute before burgers are done, top each burger with 2 slices cheese. Meanwhile, spread equal parts of sauce mixture on top half of each roll. Line bottom half of each roll with lettuce and tomato; top with cheeseburger and onion. Close sandwiches. Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" - - - - - - - - - - - - - - - - - - Per serving: 1020 Calories (kcal); 75g Total Fat; (66% calories from fat); 51g Protein; 35g Carbohydrate; 202mg Cholesterol; 701mg Sodium Food Exchanges: 2 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 27187 452 0 26369 5231 0 0 * Exported from MasterCook * Brew 'n Barbecue Recipe By Serving Size Categories Amount -------3 1 1/2 1/2 1/3 1/4 1 2 : : 12 Preparation Time :0:10 : Main Dishes Pork

Nat. Pork Producers Council

Measure -----------pounds 12-ounce can cup cup cup cup tablespoon cloves

Ingredient -- Preparation Method -------------------------------boneless pork loin beer dark corn syrup finely chopped onion prepared mustard cooking oil chili powder garlic -- minced

Place pork loin in a large shallow glass or enamel dish. In a medium bowl, stir together remaining ingredients; pour over pork. Cover and refrigerate over night, turning occasionally. Remove pork from marinade. Place over drip pan on grill; grill, covered, with banked charcoal or on gas grill. Baste frequently with marinade. Remove from grill when meat thermometer reads 155�F, about 1 hour. Let rest 10 minutes before slicing thinly to serve. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 229 Calories (kcal); 10g Total Fat; (39% calories from fat); 20g Protein; 13g Carbohydrate; 50mg Cholesterol; 153mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 2312 0 0 0 0 0 0 0 * Exported from MasterCook * Butterflied Chops with Sundried Tomato Sauce Recipe By Serving Size Categories Amount -------4 1 1 3/4 2 1 1/4 1/4 3 2 1 1/2 1 1/8 2 4 : : 4 Preparation Time :0:30 : Main Dishes Swift & Company

Pork

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

Ingredient -- Preparation Method -------------------------------Armour Pork Butterflied Chops olive oil garlic -- finely chopped reduced-sodium chicken broth white wine water -- divided evaporated skim milk tomato paste sundried tomato bits dried basil leaves sugar freshly ground black pepper cornstarch hot cooked pasta

Prepare grill for medium direct heat. Spray cooking grid with nonstick cooking spray. Place chops on cooking grid. Grill, covered, 12 to 15 minutes or until pork reaches an internal temperature of 160�F. Turn pork once during grilling. In 10-inch nonstick skillet, heat oil over medium-high heat; saut� garlic. Combine broth and wine; deglaze pan. Add I cup water, milk, tomato paste, tomato bits, basil, sugar and pepper. Cook over medium heat, until sauce comes to a boil, stirring constantly.

Combine remaining 1/4 cup water and cornstarch; add to sauce. Cook over medium heat until sauce is thickened, stirring constantly. Serve butterflied chops on bed of pasta topped with sauce. Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 398 Calories (kcal); 7g Total Fat; (17% calories from fat); 30g Protein; 50g Carbohydrate; 48mg Cholesterol; 289mg Sodium Food Exchanges: 3 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Preparation: Grill Nutr. Assoc. : 4576 0 0 4017 0 0 0 0 1447 87 0 0 0 2836 * Exported from MasterCook * Cajun Grilled Chops Recipe By Serving Size Categories Amount -------4 1 1/2 1 1 1/2 1/2 : : 4 Preparation Time :0:05 : Nat. Pork Producers Council

Pork

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

Ingredient -- Preparation Method -------------------------------boneless pork center loin chops -- 1 1/2 inches thick seasoned salt cayenne pepper rubbed sage paprika black pepper garlic powder

Combine seasonings, mix well. Coat chops with seasoning mixture. Grill over medium-high heat 7-8 minutes per side, turning once. Cuisine: "Cajun" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:15" - - - - - - - - - - - - - - - - - - Per serving: 198 Calories (kcal); 11g Total Fat; (52% calories from fat); 21g Protein; 2g Carbohydrate; 59mg Cholesterol; 386mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 4592 0 0 1302 0 0 0 * Exported from MasterCook * Cajun Ribs Recipe By Serving Size Categories Amount -------4 2 2 2 2 2 1 1/2 1/2 1 1 : : 4 Preparation Time :0:10 : Main Dishes Ribs

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------pork back ribs paprika salt onion powder garlic powder red pepper white pepper black pepper dried thyme leaves oregano

Cut ribs into serving-size pieces. Combine seasonings together well and rub on all surfaces of ribs. Place ribs on covered grill over indirect heat and cook, turning every 15 minutes, for 1 1/2 hours. Cuisine: "Cajun" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "1:30" - - - - - - - - - - - - - - - - - - Per serving: 742 Calories (kcal); 54g Total Fat; (66% calories from fat); 55g Protein; 5g Carbohydrate; 166mg Cholesterol; 1268mg Sodium Food Exchanges: 1/2 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 9128 0 0 0 0 0 0 0 3159 0 * Exported from MasterCook * Calypso Pork Chops Recipe By Serving Size Categories : : 6 Preparation Time :0:10 : Main Dishes Pork

Nat. Pork Producers Council

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

Measure -----------4 ounce cup cup tablespoons tablespoons tablespoons clove teaspoon teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------boneless pork loin chops chicken broth orange juice dark rum -- (optional) lime juice brown sugar garlic -- minced salt ground ginger ground nutmeg ground cloves

Combine all ingredients in a ziplock bag; seal bag and refrigerate for 4-24 hours. Remove chops from marinade; discarding leftover marinade. Grill chops quickly over indirect heat in covered grill about 10-12 minutes, turning once to brown both sides. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:12" - - - - - - - - - - - - - - - - - - Per serving: 249 Calories (kcal); 10g Total Fat; (37% calories from fat); 30g Protein; 6g Carbohydrate; 89mg Cholesterol; 357mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5789 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Campfire Meatballs Recipe By Serving Size Categories Amount -------1 1/4 1 3/4 1/4 2 2 : : 4 : Beef Preparation Time :0:00

The Texas Beef Council

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

Ingredient -- Preparation Method -------------------------------ground beef dry bread crumbs egg -- slightly beaten garlic salt pepper Heavy aluminum foil zucchini -- 1/2 inch slices prepared spaghetti sauce Parmesan cheese -- grated

Garlic bread sticks (optional) In medium bowl, combine ground beef, bread crumbs, egg, 1/4 cup water, garlic salt and pepper, mixing lightly but thoroughly. Shape into 24 (approx. 1 1/4 inch) meatballs. Cut four 18 � 12-inch long sheets heavy duty aluminum foil. Place equal amounts of meatballs and zucchini in center of each; top each with 1/3 cup spaghetti sauce. Bring shorter edges of foil together over the center; fold down loosely to seal, allowing room for heat expansion and circulation. Fold in open ends to seal. Place packets on grid over medium ash-covered coals. Grill, uncovered, 16 to 18 minutes or until meatball centers are no longer pink and zucchini is tender, turning packets over once. To serve, carefully unfold ends and tops of packets; sprinkle cheese over meatballs. Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" - - - - - - - - - - - - - - - - - - Per serving: 545 Calories (kcal); 38g Total Fat; (61% calories from fat); 24g Protein; 28g Carbohydrate; 143mg Cholesterol; 1154mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Serving Ideas : Serve with garlic bread sticks, dipping into sauce. NOTES : Cooks tip: To check the temperature of the coals, cautiously hold your hand palm side down, at cooking height (just above the grid). Count the number of seconds you can hold you hand in that position before the heat is uncomfortable and you have to pull it away; 4 seconds for medium coals. Nutr. Assoc. : 0 0 0 0 0 2130706543 0 5072 0 0 * Exported from MasterCook * Caribbean Grilled Turkey Recipe By Serving Size Categories Amount -------1 2 4 4 1 1/4 :Developed by Food Marketing Support Services, Inc. June 1995 : 6 Preparation Time :0:00 : Main Dishes Poultry The Butterball Turkey Company Ingredient -- Preparation Method -------------------------------Butterball� Turkey Breast Tenderloins peach preserves green onions garlic cloves bottled hot pepper sauce black pepper

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

1 2 1 1

teaspoon tablespoons teaspoon teaspoon

salt lime juice shredded lime peel soy sauce

To outdoor grill, lightly spray unheated grill rack with nonstick cooking spray. Prepare grill for medium direct heat cooking. In food processor or blender, puree preserves, green onions, garlic, hot pepper sauce, pepper, salt, lime juice, lime peel and soy sauce. Spread tenderloins with the pur�e. Place tenderloins on rack over medium hot grill. Turn frequently for even cooking and browning. Cook tenderloins for about 20 minutes or until meat is no longer pink. To broil: Spread tenderloins with the pur�e and place on broiler pan sprayed with nonstick cooking spray. Broil 6 minutes. Turn over; brush with pur�e and return to broiler for about 5 minutes. Brush again with pur�e and broil for another 4 to 5 minutes until tenderloin reaches 170� on meat thermometer. Makes 4 to 6 servings. Description: "Welcome to the islands where sweet and spicy are a way of life year round." Cuisine: "Caribbean" Source: "The Butterball Turkey Company" S(Internet address): "http://www.butterball.com/" Copyright: "� 1998 Butterball Turkey Company" - - - - - - - - - - - - - - - - - - Per serving: 169 Calories (kcal); 1g Total Fat; (4% calories from fat); 32g Protein; 6g Carbohydrate; 81mg Cholesterol; 501mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 27022 0 0 0 3726 0 0 0 3948 0 * Exported from MasterCook * Caribbean Pork Kabobs Recipe By Serving Size Categories Amount -------1 1/2 1/4 : : 4 Preparation Time :0:10 : Kabobs Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------pork tenderloin -- cut into 1-inch cube orange juice lime juice

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

tablespoons teaspoon teaspoon teaspoon teaspoon

brown sugar thyme ground nutmeg ground cloves ground cayenne pepper

Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate 2-24 hours. Remove cubes from marinade; discarding leftover marinade. Thread cubes evenly onto four skewers (if using wooden skewers, soak them in water for an hour before using to prevent burning). Grill over hot coals 10-12 minutes, turning often, until nicely browned. Serve with hot rice and kabobs of grilled fruit & pepper chunks, if desired. Cuisine: "Caribbean" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:10" - - - - - - - - - - - - - - - - - - Per serving: 173 Calories (kcal); 4g Total Fat; (21% calories from fat); 24g Protein; 9g Carbohydrate; 74mg Cholesterol; 59mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 27121 0 0 0 0 0 0 272 * Exported from MasterCook * Caribbean Turkey Kebobs Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : BC Turkey Marketing Board Main Dishes

Kabobs Poultry

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

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

Ingredient -- Preparation Method -------------------------------boneless, skinless turkey thigh green onions -- chopped fine garlic -- minced lime juice soy sauce grated ginger root lime zest Tabasco sauce ground pepper onion red pepper

Cut turkey into 24 small cubes and place in a large bowl. Mix all marinade ingredients together in a separate bowl. Pour over turkey, stirring to coat all pieces evenly. Cover and refrigerate overnight. Cut red pepper and onion into cubes. Thread turkey pieces onto 8 skewers, alternating with pepper and onion cubes. Barbecue on a greased grill heated to medium for 4-5 minutes per side. Test for doneness by slicing into a turkey cube after 8-10 minutes. Cuisine: "Caribbean" Source: "BC Turkey Marketing Board" S(Internet address): "http://www.uniserve.com/bcturkey/core.html" - - - - - - - - - - - - - - - - - - Per serving: 266 Calories (kcal); 11g Total Fat; (38% calories from fat); 33g Protein; 7g Carbohydrate; 96mg Cholesterol; 616mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5361 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Carolina-Style Pulled Pork Shoulder Recipe By Serving Size Categories Amount -------5 2 1 2 1/2 : : 12 Preparation Time :0:00 : Bastes/ Rubs/ Marinades Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless pork butt (shoulder) -- tied or netted RUB paprika black pepper cayenne BASTE bourbon molasses cider vinegar water chopped chipotle peppers (rehydrated if dried) -- (2 to 4 peppers) salt crushed red pepper black pepper cayenne pepper Hardwood chips -- soaked in water for 1 hour

2 1 1/2 1 2 2 1 1 2

To make Rub: mix all ingredients together in a small bowl. To make Baste: mix all ingredients together in saucepan, simmer for 5 minutes Rub pork shoulder on all surfaces with rub mixture; cover and refrigerate up to 24 hours. Prepare a medium fire in smoker (or covered grill with banked coals). Smoke pork shoulder with soaked hardwood chips; adding more charcoal and wood chips to maintain a medium-low heat � between 250 and 300�F �and smoke until internal temperature of pork shoulder is between 170 and 180�F. This slow cooking process should take between 5 and 6 hours. Baste the shoulder every 20 to 30 minutes during the last couple of hours of cooking. Boil any leftover basting sauce for 5 minutes, shred ("pull") the meat and sauce it; serve on sandwich buns with cole slaw. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 341 Calories (kcal); 15g Total Fat; (44% calories from fat); 37g Protein; 7g Carbohydrate; 129mg Cholesterol; 1202mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 1583 0 0 0 0 0 0 0 0 0 0 0 2625 0 0 0 0 2130706543 * Exported from MasterCook * Central Texas Marinated Skirt Steak Recipe By Serving Size Categories Amount -------1 3/4 : : 4 : Beef Preparation Time :0:00 Lawry's Ingredient -- Preparation Method -------------------------------beef skirt steak (or flank steak) -- deeply pierced Lawry's Herb and Garlic Marinade with Lemon Juice

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

In large resealable plastic bag, combine beef and Herb and Garlic Marinade. Marinate in refrigerator at least 3 hours or overnight. Grill until desired doneness is reached. Shred beef to use in a variety of recipes as 'carne asada'.

Description: "Make lots of this easy recipe to have on hand for all the tacos, burritos and 'carne asada' dishes you love to eat! It just can't be any easier or better seasoned than this!" Source: "Lawry's" S(Internet address): "http://www.lawrys.com/" - - - - - - - - - - - - - - - - - - Per serving: 230 Calories (kcal); 12g Total Fat; (48% calories from fat); 22g Protein; 6g Carbohydrate; 58mg Cholesterol; 1279mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 2212 5885 0 * Exported from MasterCook * Cherry Delicious Ribs Recipe By Serving Size Categories Amount -------8 1 1/2 2 1/4 2 1 1 : : 16 Preparation Time :0:00 : Cherry Marketing Institute Ribs

Pork

Measure -----------pounds 21-ounce can cup tablespoons cup teaspoons teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------pork spareribs cherry filling and topping chopped onion olive oil soy sauce spicy brown mustard ground ginger Worcestershire sauce

Cut ribs into serving portions of 2 or 3 ribs each. In a large saucepan or Dutch oven, simmer ribs, covered, in salted water 45 to 50 minutes, or until tender; drain. In an electric blender or food processor container, pur�e cherry filling until smooth. In a large saucepan, cook onion in olive oil until tender. Add pur�ed cherry filling, soy sauce, mustard, ginger and Worcestershire sauce; mix well. Simmer, uncovered, 10 to 15 minutes, stirring occasionally. Place ribs on gas grill over low heat or on charcoal grill 4 to 6 inches from slow coals. Turn ribs 3 or 4 times and brush frequently with sauce. Cook 25 minutes, or until done; discard any remaining sauce. Serving size: 2 to 3 ribs Description:

"A tasty departure from tomato-based barbecue sauces." Source: "Cherry Marketing Institute" S(Internet address): "http://www.cherrymkt.org/index.html" - - - - - - - - - - - - - - - - - - Per serving: 466 Calories (kcal); 35g Total Fat; (68% calories from fat); 25g Protein; 12g Carbohydrate; 110mg Cholesterol; 379mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 2555 0 0 0 940 0 1656 * Exported from MasterCook * Chicken with Cherry Apricot Sauce Recipe By Serving Size Categories Amount -------6 1 1/2 1 1 1 1 1 : : 6 Preparation Time :0:00 : Cherry Marketing Institute Poultry

Main Dishes

Measure -----------cups tablespoon tablespoon tablespoon cup 17-ounce can

Ingredient -- Preparation Method -------------------------------chicken breast halves -- skinned and boned apricot nectar red wine vinegar brown sugar Dijon-style mustard dried tart cherries apricot halves -- drained and cut into wedges

Cook chicken on gas or charcoal grill, under the broiler, or on top of the stove. Season, as desired; keep warm. In a large skillet, combine apricot nectar, vinegar, brown sugar and mustard; mix well. Add cherries. Bring to a boil. Reduce heat; simmer 10 minutes. Add apricot wedges; simmer 5 minutes, or until sauce thickens. Serve sauce over chicken. Serving size: 1 chicken breast half Description: "For a simple dinner, grill or broil chicken and top with this tangy sauce." Source: "Cherry Marketing Institute" S(Internet address): "http://www.cherrymkt.org/index.html" - - - - - - - - - - - - - - - - - - Per serving: 275 Calories (kcal); 2g Total Fat; (6% calories from fat); 29g

Protein; 36g Carbohydrate; 68mg Cholesterol; 116mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2313 0 0 0 0 26525 2441 0 * Exported from MasterCook * Chili-Rubbed Alaska Halibut Kabobs with Lime Avocado Salsa Recipe By Serving Size Categories Amount -------2 8 1 4 2 1/2 1 1 1 1 2 1/2 large : : 8 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Main Dishes

Fish/Seafood

Measure -----------pounds tablespoon tablespoons cloves

Ingredient -- Preparation Method -------------------------------Alaska halibut -- cut in 1" cubes skewers chili powder fat free Italian salad dressing garlic -- lightly crushed LIME AVOCADO SALSA avocado -- medium dice tomato -- medium dice red onion -- medium dice jalape�o pepper -- seeded, medium dice lime -- juice only garlic -- minced fresh cilantro -- minced Salt and pepper -- to taste

clove tablespoons

Mix the chili powder, salad dressing and crushed garlic in a bowl. Toss and lightly rub the Alaska halibut cubes with the chili mixture and let marinate, refrigerated, for 1 to 2 hours. Place 5 to 6 halibut cubes on each of the 8 skewers. Cook the kabobs on a lightly oiled, medium-hot grill, turning until the juices run clear (approximately 8-15 minutes, depending on the thickness of the fish). Place 1 skewer on each of eight serving plates; remove the halibut cubes from the skewer. Divide the Lime Avocado Salsa among the eight plates and serve. Lime Avocado Salsa: Add half the lime juice, garlic, jalape�o pepper and onion to a mixing bowl. Add the avocado, tomato and cilantro; toss gently, trying not to mash the avocado. Taste, add more lime juice, salt and pepper as necessary. Hold aside, chilled. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - -

Per serving: 163 Calories (kcal); 5g Total Fat; (26% calories from fat); 24g Protein; 5g Carbohydrate; 36mg Cholesterol; 179mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 705 0 0 25018 0 0 0 0 0 0 26360 0 0 0 0 * Exported from MasterCook * Clarke Brothers' Tenderloin Steak Recipe By Serving Size Categories Amount -------1 1 : : 1 : Beef Preparation Time :0:00

The Texas Beef Council

Measure -----------bottle

Ingredient -- Preparation Method -------------------------------tenderloin steak Clarke Brothers Marinade

Shake one bottle of Clarke Brothers Marinade. Pour enough to cover both sides of steak. Marinate for 1/2 hour in refrigerator. Place steak on a very hot grill or broiler and baste with additional marinade. Cook 4 to 5 minutes on each side for medium rare. For added flavor, serve with additional marinade. Description: "This recipe was the winner of the 1997 "Taste of Texas Beef Recipe Round-up" which was sponsored by the Texas Department of Agriculture and the Texas Beef Council." Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" T(Marinated Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 280 Calories (kcal); 23g Total Fat; (74% calories from fat); 18g Protein; 0g Carbohydrate; 70mg Cholesterol; 48mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : If you can't find a bottle of this excellent marinade, contact: Clarke Brothers Foods

5502 Grand Lake Houston, TX 77081 1-800-589-8913 CLARK. BROTHERS http://www.txbeef.org/internetMCI.COM Nutr. Assoc. : 2221 0 * Exported from MasterCook * Claude's Ultimate Tenderloin Recipe By Serving Size Categories Amount -------6 1 : : 6 : Beef Preparation Time :0:00 The Texas Beef Council

Measure Ingredient -- Preparation Method ------------ -------------------------------pounds beef tenderloin -- (1 full tenderloin) 16-ounce bottle Claude's BBQ Brisket Sauce

Trim tenderloin well; place in a plastic bag. Add brisket sauce, allowing 2 ounces per pound. Marinate in the refrigerator for 8 hours. Flip small end over and pin to middle of tenderloin with metal skewer to create a uniform thickness. Grill tenderloin over medium heat turning every five minutes until brown but not seared. Use meat thermometer to determine doneness. Cook to 145 degrees F for medium rare. Allow tenderloin to rest 10 minutes before slicing. Slice thinly and serve. Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" - - - - - - - - - - - - - - - - - - Per serving: 1342 Calories (kcal); 106g Total Fat; (72% calories from fat); 82g Protein; 10g Carbohydrate; 322mg Cholesterol; 834mg Sodium Food Exchanges: 0 Grain(Starch); 11 Lean Meat; 0 Vegetable; 0 Fruit; 14 Fat; 1/2 Other Carbohydrates NOTES : The secret to this recipe is Claude's BBQ Brisket Sauce. You can contact them at: Claude's Sauces 935 Loma Verde El Paso, Texas 79936 Phone: 915-858-4299 Fax: 915-858-4298 Nutr. Assoc. : 0 85 * Exported from MasterCook * Coriander-Pepper America's Cut Recipe By :

Serving Size Categories Amount -------4 2 1 1 1 3

: 4 Preparation Time :0:05 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------1 1/2 inch boneless pork center loin chops garlic -- crushed crushed coriander seeds coarsely ground black pepper brown sugar soy sauce

Combine all ingredients except pork. Marinate pork in mixture 30 minutes. Prepare medium-hot coals in grill bed. Remove pork from marinade, place over coals and grill for 12-15 minutes, turning once. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:12" - - - - - - - - - - - - - - - - - - Per serving: 181 Calories (kcal); 7g Total Fat; (36% calories from fat); 23g Protein; 6g Carbohydrate; 66mg Cholesterol; 812mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5789 0 415 20072 0 0 * Exported from MasterCook * Coriander-Pepper Chops Recipe By Serving Size Categories Amount -------4 2 1 1 1 3 : : 4 Preparation Time :0:05 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless pork chops -- about 1-inch thick garlic -- crushed crushed coriander seeds coarsely ground black pepper brown sugar soy sauce

Combine all ingredients except pork chops. Place chops in a shallow dish and pour marinade over; let marinate 30 minutes. Prepare medium-hot coals in grill bed. Remove pork from marinade, discarding marinade, and grill chops for 7-8 minutes, turning once. Or broil chops 3-4 inches from heat source 7-8 minutes, turning once.

Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:15" - - - - - - - - - - - - - - - - - - Per serving: 177 Calories (kcal); 7g Total Fat; (35% calories from fat); 23g Protein; 6g Carbohydrate; 67mg Cholesterol; 826mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5788 0 415 20072 0 0 * Exported from MasterCook * Cranberry Turkey Burgers Recipe By Serving Size Categories Amount -------1 3/4 1/3 1/4 2 2 3/4 1/2 1/2 1/2 1/8 : : 4 Preparation Time :0:00 : BC Turkey Marketing Board Poultry

Burgers/Sandwiches

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

Ingredient -- Preparation Method -------------------------------ground turkey dried cranberries quick cooking oats green onion -- chopped fine fresh orange juice fresh parsley -- chopped ground allspice powdered ginger dried basil cinnamon ground pepper

Preheat barbecue to medium-high and lightly grease grills. Combine all ingredients in a large bowl. Mix thoroughly and form into four patties. Grill on medium-high for 5-7 minutes per side or until meat is no longer pink in center. Serve immediately. Source: "BC Turkey Marketing Board" S(Internet address): "http://www.uniserve.com/bcturkey/core.html" - - - - - - - - - - - - - - - - - - Per serving: 177 Calories (kcal); 9g Total Fat; (46% calories from fat); 16g

Protein; 7g Carbohydrate; 42mg Cholesterol; 54mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Optional: Top with Mozzarella cheese, lettuce and cucumber slices if desired. Nutr. Assoc. : 9310 0 0 0 0 0 0 631 0 0 0 * Exported from MasterCook * Curried Pork Kabobs Recipe By Serving Size Categories : : 4 Preparation Time :0:10 : Kabobs Nat. Pork Producers Council

Main Dishes Pork

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound boneless pork loin -- cut into 1/2-inch cubes 1 cup plain lowfat yogurt 2 tablespoons orange juice 1 tablespoon ground coriander 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon ground ginger 4 barbecue skewers -- (if using bamboo skewers, soak in cold water for an hour before using) For marinade, in medium bowl stir together yogurt, orange juice and seasonings. Blend well. Add pork cubes to bowl, stir to coat with marinade. Cover and refrigerate 4-24 hours. Remove pork from marinade; with paper towels lightly pat dry. Skewer pork evenly on skewers. Grill over medium-hot coals, turning frequently, for about 10 minutes, until nicely browned. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 213 Calories (kcal); 8g Total Fat; (36% calories from fat); 27g Protein; 6g Carbohydrate; 76mg Cholesterol; 367mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2311 0 0 0 0 0 0 0 2130706543 0 * Exported from MasterCook *

Curry Grilled Alaska Salmon Recipe By Serving Size Categories Amount -------4 1 1/2 1/4 1/4 1/2 :Dennis Shervey, Point Baker, Alaska : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Fish/Seafood Ingredient -- Preparation Method -------------------------------(12 � 18 inches each) Reynolds wrap heavy duty aluminum foil curry powder lemon pepper salt garlic powder onion Roma tomato* -- seeded and diced Alaska salmon steaks or fillets (4 to 6 ounces each)

Measure -----------sheets teaspoon teaspoon teaspoon teaspoon small cup 4-ounce

1 4

Center an Alaska salmon steak/fillet on each of the foil sheets. In small bowl, combine curry powder, lemon pepper, salt and garlic powder. Sprinkle mixture evenly over salmon steaks/fillets. Slice onion into 8 rings and arrange two rings over each steak/fillet. Spoon tomatoes over onion rings. Wrap and seal foil to form four packets. Cook, on medium hot grill, about 6 to 12 minutes per inch of thickness; do not overcook. Cuisine: "Asian" Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 150 Calories (kcal); 4g Total Fat; (25% calories from fat); 23g Protein; 4g Carbohydrate; 59mg Cholesterol; 255mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : *Dried thyme leaves may be substituted for tomatoes. This recipe was one of five winning recipes of ASMI's Second Annual Fishermen's Grilled Recipe contest. The five winning recipes were selected by an independent home economist from a field of 50 entries. The recipes were evaluated for flavor, originality and ease of preparation. Nutr. Assoc. : 2130706543 0 0 0 0 0 4778 4821 0 * Exported from MasterCook * Eastern Burger Recipe By :

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

: 4 Preparation Time :0:10 : Burgers/Sandwiches

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------ground pork -- about 80% lean ground black pepper salt soy sauce dry sherry ginger root -- grated

Gently mix together ground pork and seasonings, shape into 4 burgers about 3/4-inch in thickness. Place over moderately hot coals in a kettle-style grill, lower hood and grill for 5 minutes; turn and finish grilling 4-5 minutes more. Serve immediately, on sandwich buns if desired. Cuisine: "Asian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 311 Calories (kcal); 24g Total Fat; (72% calories from fat); 19g Protein; 1g Carbohydrate; 82mg Cholesterol; 369mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Fennel-Pepper Back Ribs Recipe By Serving Size Categories : : 2 Preparation Time :0:00 : Main Dishes Pork

Nat. Pork Producers Council Ribs

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

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

Ingredient -- Preparation Method -------------------------------pork back ribs -- about 1-1/2 to 2 pounds black peppercorns fennel seed dried sage salt

In a blender container or spice grinder, blend together well the pepper, fennel, sage and salt. Rub about 2 tablespoons rub, or to taste, over all surfaces of ribs. Store any remaining rub in tightly covered jar.

Prepare banked fire in a covered kettle-style grill. Grill ribs over indirect heat, turning a couple of times, for about 2 hours, until meat is very tender. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 98 Calories (kcal); 4g Total Fat; (35% calories from fat); 5g Protein; 14g Carbohydrate; 11mg Cholesterol; 1087mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4547 0 0 0 0 * Exported from MasterCook * Fiesta Beef Steaks Recipe By Serving Size Categories Amount -------32 2 8 1 : : 8 : Beef Preparation Time :0:00

The Texas Beef Council

Measure -----------ounces tablespoons small cup

Ingredient -- Preparation Method -------------------------------beef rib eye steaks -- cut 1 inch thick fresh lime juice flour tortillas Salt Pepper prepared chunky salsa

Sprinkle both sides of beef steaks with lime juice. Wrap tortillas securely in heavy-duty aluminum foil. Place steaks on grid over medium ash-covered coals. Grill uncovered 12 to 14 minutes for medium rare to medium doneness, turning occasionally. Place tortilla packet on outer edge of grid and heat 5 minutes, turning once. Trim fat from steaks. Season steaks with salt and pepper, if desired; serve with salsa and tortillas. Cuisine: "Mexican" Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" Start to Finish Time: "0:20" - - - - - - - - - - - - - - - - - - -

Per serving: 360 Calories (kcal); 24g Total Fat; (60% calories from fat); 21g Protein; 14g Carbohydrate; 74mg Cholesterol; 357mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2204 0 25064 0 0 1325 * Exported from MasterCook * Firecracker Grilled Alaska Salmon Recipe By Serving Size Categories Amount -------4 1/4 2 2 2 1 1/2 1 3/4 1/2 1/2 1/8 : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Main Dishes

Fish/Seafood

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

Ingredient -- Preparation Method -------------------------------Alaska salmon steaks fillets (4 to 6 ounces each) peanut oil soy sauce balsamic vinegar chopped green onions brown sugar garlic -- minced grated ginger red pepper flakes -- or to taste sesame oil salt

Place salmon steaks or fillets in a glass dish. Whisk together remaining ingredients and pour over salmon. Cover with plastic wrap and marinate in refrigerator 4 to 6 hours. Remove salmon from marinade and place on a well-oiled grill 5 inches from coals. Grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 268 Calories (kcal); 18g Total Fat; (60% calories from fat); 23g Protein; 3g Carbohydrate; 59mg Cholesterol; 658mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4821 0 0 0 0 0 0 20083 0 0 0

* Exported from MasterCook * Fruit Stuffed Pork Fillet Recipe By Serving Size Categories Amount -------1 1/2 1/4 1 1 2 1/2 6 1/4 3/4 : : 6 Preparation Time :0:30 : Main Dishes Swift & Company

Pork

Measure -----------8-ounce can cup cup tablespoon tablespoon teaspoons teaspoon 4-ounce teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------crushed pineapple -- well drained chopped red cooking apple orange marmalade -- divided raisins sliced green onion soy sauce ground coriander pork fillets (4 to 5- ounces each) freshly ground black pepper sesame seed -- toasted

In small bowl, combine pineapple, apple, 1 tablespoon marmalade, raisins, green onion, soy sauce and coriander. Slit each fillet lengthwise to within 1/4 " edge to form pocket. Rub inside of pockets evenly with pepper. Fill pockets evenly with stuffing. Secure openings with toothpicks. Prepare grill for medium direct heat. Spray cooking grid with nonstick spray. Place pork on grid; grill covered 6 minutes per side; brush fillets with remaining 3 tablespoons marmalade and sprinkle with sesame seed. Grill 3 more minutes per side or until pork reaches an internal temperature of 160�F. Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 166 Calories (kcal); 4g Total Fat; (22% calories from fat); 15g Protein; 18g Carbohydrate; 36mg Cholesterol; 152mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 4694 0 0 20030 0 0 4575 0 1357 * Exported from MasterCook * Garlic and Orange Marinated Grilled Pork Chops Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Main Dishes Pork

Nat. Pork Producers Council

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

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

Ingredient -- Preparation Method -------------------------------pork chops -- boneless or bone-in, about 1-1/4 inches orange juice olive oil crushed garlic cloves ground cumin coarsely ground black pepper

Place chops in a large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops. Seal bag and refrigerate for 4-24 hours. Remove chops from marinade (discarding marinade) and grill over medium-hot coals for a total of 12-15 minutes, turning to brown evenly. Serve chops immediately. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 312 Calories (kcal); 22g Total Fat; (63% calories from fat); 24g Protein; 4g Carbohydrate; 74mg Cholesterol; 61mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Enjoy a taste of the Pacific by marinating pork chops in a combination of orange juice, garlic, cumin, cloves and olive oil. Nutr. Assoc. : 4563 0 0 620 0 20072 * Exported from MasterCook * Ginger Grilled Tenderloin Recipe By Serving Size Categories Amount -------2 2 2 4 2 2 2 : : 6 Preparation Time :0:10 : Nat. Pork Producers Council

Pork

Measure -----------whole cups cups tablespoons tablespoons tablespoons cloves

Ingredient -- Preparation Method -------------------------------pork tenderloins (about 1 1/2 pounds total) dry white wine OR chicken broth grated fresh ginger soy sauce sesame oil garlic -- minced

Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate 2-24 hours. Remove tenderloins from marinade; discarding marinade. Grill tenderloins

over medium-hot coals, turning occasionally, for 15-20 minutes, until thermometer inserted reads 155�F. Slice to serve. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:15" - - - - - - - - - - - - - - - - - - Per serving: 151 Calories (kcal); 8g Total Fat; (46% calories from fat); 18g Protein; 2g Carbohydrate; 49mg Cholesterol; 636mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1169 2130706543 0 0 20083 0 0 0 * Exported from MasterCook * Glazed Apricot Pork Kabobs Recipe By Serving Size Categories Amount -------1 1 4 4 2 : : 4 Preparation Time :0:45 : Main Dishes Swift & Company

Pork

Measure -----------pound 10-ounce jar tablespoons tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------Armour boneless pork loin -- cut into 1-inch cubes apricot preserves orange liqueur OR orange juice butter -- melted

Stir together all ingredients well; place in heavy plastic bag. Marinate at least 30 minutes. Thread pork onto 4 - 6 skewers (if using bamboo skewers, soak in water for 30 minutes to prevent burning). Grill over hot coals 10-12 minutes, turning occasionally, basting often with the marinade. Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 372 Calories (kcal); 10g Total Fat; (25% calories from fat); 15g Protein; 50g Carbohydrate; 51mg Cholesterol; 116mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 3 Other Carbohydrates

Nutr. Assoc. : 4575 0 0 0 2130706543 0 * Exported from MasterCook * Greek Turkey Burgers Recipe By Serving Size Categories Amount -------1 4 1 1 1/4 1/8 1/2 1/4 1/4 4 1 1/4 : : 4 Preparation Time :0:00 : Burgers/Sandwiches Poultry

National Turkey Federation

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

Ingredient -- Preparation Method -------------------------------ground turkey breast pimento stuffed olives -- chopped dried parsley minced garlic cinnamon nutmeg salt pepper fat free sour cream pita bread rounds cucumber -- diced Feta cheese

Prepare charcoal grill for direct-heat cooking. Remove cooking rack from grill and spray with non-stick cooking spray. In medium bowl combine turkey, olives, parsley, garlic, cinnamon, nutmeg, salt and pepper. Evenly distribute mixture into four burgers (approximately 4 1/2-inches in diameter. Grill burgers 2 to 3 minutes per side until meat thermometer registers 160� to 165�, and meat is no longer pink in center. To serve, spread 1 tablespoon sour cream on pita. Place cooked burger on bottom half of pita and top evenly with cucumber and 1 tablespoon Feta cheese. Fold over top half of pita and serve. Cuisine: "Greek" Source: "National Turkey Federation" S(Internet address): "http://www.turkeyfed.org/" - - - - - - - - - - - - - - - - - - Per serving: 386 Calories (kcal); 13g Total Fat; (29% calories from fat); 28g Protein; 38g Carbohydrate; 100mg Cholesterol; 852mg Sodium Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1544 4281 0 0 0 0 0 0 25031 0 0 0

* Exported from MasterCook * Greek-Style Loin Roast Recipe By Serving Size Categories Amount -------1 1/4 1/4 1 1 1 6 : : 8 Preparation Time :0:15 : Main Dishes Pork

Nat. Pork Producers Council

Measure -----------3 pound cup cup teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------boneless pork loin roast olive oil lemon juice oregano salt black pepper garlic cloves -- minced Spicy Yogurt Sauce -- see recipe

Place pork loin in large ziplock bag. Combine remaining ingredients except Spicy Yogurt. Sauce; pour over pork in bag. Seal bag and refrigerate overnight. Remove pork from marinade, discard marinade. Place pork over drip pan on grill. Grill over indirect heat in covered grill until meat thermometer inserted reads 155�F, about 1-1 1/2 hours. Let rest 10 minutes (internal temperature will rise slightly upon standing) before slicing thinly to serve. To serve, slice roast thinly and serve with Spicy Yogurt Sauce. Cuisine: "Greek" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "1:00" - - - - - - - - - - - - - - - - - - Per serving: 237 Calories (kcal); 14g Total Fat; (52% calories from fat); 23g Protein; 5g Carbohydrate; 57mg Cholesterol; 326mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4576 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Yogurt Sauce Recipe By :

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

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

Sauces

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

Ingredient -- Preparation Method -------------------------------plain yogurt cucumber -- peeled and chopped garlic -- crushed coriander seed -- crushed red pepper -- crushed red onion -- minced

In small bowl, stir together plain yogurt, cucumber, crushed garlic, crushed coriander seed, minced red onion and crushed red pepper. Cover and refrigerate until ready to serve. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 26 Calories (kcal); 1g Total Fat; (35% calories from fat); 1g Protein; 3g Carbohydrate; 4mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Grilled Antipasto Salad Recipe By Serving Size Categories Amount -------10 2 1 1 8 4 1/2 : : 4 Preparation Time :0:00 : Kabobs Salads

Nat. Pork Producers Council

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

cup

Ingredient -- Preparation Method -------------------------------fresh cheese tortellini Roma tomatoes -- cut into chunks yellow onion -- peeled and cut into chunks zucchini or yellow squash -- sliced 1/2-inch mushroom caps skewers -- metal or wooden bottled Italian dressing Romaine leaves (optional)

If using wooden skewers, soak in water for an hour before using. On each skewer, alternate all ingredients except Italian dressing. Brush skewers liberally with dressing. Place over hot coals and grill, turning often, for 8-10 minutes, until

vegetables are nicely browned. Serve each skewered salad on a leaf of romaine, if desired. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 378 Calories (kcal); 19g Total Fat; (43% calories from fat); 13g Protein; 41g Carbohydrate; 48mg Cholesterol; 515mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5827 0 0 5654 0 0 758 2130706543 * Exported from MasterCook * Grilled Apricot-Pineapple Pork Ribs Recipe By Serving Size Categories Amount -------4 1 1 1 1 1/2 1/2 3/4 : : 5 Preparation Time :0:00 : Nat. Pork Producers Council Ribs

Pork

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

Ingredient -- Preparation Method -------------------------------pork back ribs (about 2 to 3 slabs) MARINADE soy sauce apricot-pineapple preserves pineapple juice liquid smoke GLAZE pur�ed cooked dried apricots (or apricot baby food) smooth peanut butter soy sauce

Prepare marinade by mixing all ingredients together. Place ribs in a large plastic bag; pour marinade over ribs, seal bag and refrigerate for 6 to 24 hours. Prepare medium fire in a covered kettle-style grill; bank fire. Cook ribs over indirect heat for about 2 hours, until meat is very tender. During last 20 minutes of cooking, baste ribs on both sides with glaze. To make glaze stir together all glaze ingredients in a small bowl. Serves 4 to 5. Source: "National Pork Producers Council"

S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 1044 Calories (kcal); 66g Total Fat; (56% calories from fat); 48g Protein; 66g Carbohydrate; 182mg Cholesterol; 6053mg Sodium Food Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 2 Vegetable; 1/2 Fruit; 10 1/2 Fat; 3 Other Carbohydrates Nutr. Assoc. : 4547 0 0 0 0 0 3965 0 0 1584 0 0 * Exported from MasterCook * Grilled Center Cut Pork Rib Chops in Gumbo Sauce Recipe By Serving Size Categories : : 12 Preparation Time :1:00 : Bastes/ Rubs/ Marinades Nat. Pork Producers Council

Main Dishes Pork

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

Measure -----------12 ounce tablespoon tablespoon tablespoon tablespoon teaspoon teaspoon teaspoon cup tablespoons tablespoons tablespoons tablespoons tablespoons tablespoons tablespoons cup cup cup ounces tablespoons cup tablespoons

Ingredient -- Preparation Method -------------------------------pork ribs chops SPICE MIXTURE whole black peppercorns whole white peppercorns fennel seed annatto seed cayenne pepper paprika dried oregano MARINADE cider vinegar Spice Mixture (see above) bourbon peanut oil chopped fresh oregano GUMBO SAUCE peanut oil bacon fat flour chopped onion green pepper celery bay leaf shrimp or crayfish shells jalape�o chiles -- chopped garlic cloves -- chopped Spice Mixture (see above) white wine bourbon

3 8 4 4

tablespoons cups cups cups

cider vinegar chicken stock Salt and hot pepper sauce -- to taste cooked crayfish tail meat OR cooked peeled, split shrimp

Spice Mixture: Grind all ingredients together in spice mill or coffee grinder. Marinade: Combine all marinade ingredients. Marinate pork chops for 30 minutes before cooking (no more than 1 1/2 hours). Sauce: Heat oil and bacon fat in a large heavy saucepan over medium-high heat; stir in flour and cook, stirring constantly, until mixture is the color of peanut butter. Reduce heat and cook about 2 minutes or until dark brown. Add onion, pepper, celery and bay leaf. Cook for 2-3 minutes; add wine, bourbon and vinegar and bring to a boil. Reduce heat to a rapid simmer. Cook, stirring occasionally, and skimming as necessary, for 20-30 minutes or until liquid is reduced by half. Strain and season to taste with salt, hot pepper sauce and additional vinegar. Chops: Preheat grill. Grill marinated chops over medium heat for 6-10 minutes per side until medium doneness (internal temperature of 150�F). Meanwhile, stir crayfish into sauce and heat through. (Sauce should not be hot enough to toughen crayfish.) Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:15" - - - - - - - - - - - - - - - - - - Per serving: 1199 Calories (kcal); 87g Total Fat; (68% calories from fat); 76g Protein; 13g Carbohydrate; 414mg Cholesterol; 1923mg Sodium Food Exchanges: 1/2 Grain(Starch); 10 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 12 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve chop with dirty rice and fried green tomatoes; spoon sauce with crayfish over chop. Garnish with finely diced red and green bell pepper. Nutr. Assoc. : 165 0 0 0 4437 0 1299 0 0 0 0 0 26112 2130706543 0 0 0 0 0 0 0 0 0 0 0 0 2130706543 20103 0 2130706543 0 0 0 0 2130706543 2130706543 0 2842 * Exported from MasterCook * Grilled Chicken Appetizer Roll-ups Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Appetizers/Snacks The Tortilla Industry Assoc.

Poultry

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

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

Ingredient -- Preparation Method -------------------------------wheat flour or whole wheat flour tortillas (about 8 inches) boneless skinless chicken breasts (about 1 pound) tablespoon olive or vegetable oil tablespoons lime juice medium clove garlic -- minced 8-ounce package port wine or sharp Cheddar cold-pack cheese food -- softened cup chopped green onions cup sour cream Salt and pepper -- to taste

Cut chicken breasts in half lengthwise. Salt and pepper. Combine oil, lime juice and garlic; marinate chicken 30 minutes or longer. Remove from marinade. Grill or barbecue chicken 10 to 12 minutes, turning once, until chicken is just cooked through (or saut� in nonstick skillet 10 to 12 minutes). Divide cheese in half; reserve one half. To make each roll-up, spread 1 tablespoon cheese on lower third of tortilla. Lay 1 chicken strip across; sprinkle with a little green onion. Fold in sides of tortillas; roll up tightly. Wrap in foil (can be made ahead and refrigerated). To serve, warm on grill or barbecue for 8 to 10 minutes. (Or warm in oven at 350� degrees F for 8 to 10 minutes.) Meanwhile, combine reserved softened cheese and sour cream. Remove from foil; cut in half diagonally. Serve with cheese sauce for dipping. Source: "The Tortilla Industry Association" S(Internet address): "http://www.tortilla-info.com/" - - - - - - - - - - - - - - - - - - Per serving: 226 Calories (kcal); 10g Total Fat; (38% calories from fat); 20g Protein; 14g Carbohydrate; 52mg Cholesterol; 248mg Sodium Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1666 2314 986 0 0 4908 0 0 0 * Exported from MasterCook * Grilled Chicken Kebabs Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Kabobs Poultry

Main Dishes Rag�

Amount -------1

Measure -----------jar

Ingredient -- Preparation Method -------------------------------Chicken Tonight Cooking Sauce for Chicken

2 2 1 12

tablespoons tablespoons pound ounces

� Sweet and Sour Worcestershire sauce lemon juice boneless chicken breasts -- cut into 1" cubes bacon strips -- cut in half Hot cooked rice

In a medium saucepan, thoroughly combine sauce, Worcestershire sauce and lemon juice. Remove 1 cup sauce mixture and place in a sealable plastic bag with chicken cubes. Marinate chicken in the refrigerator for 1 hour or longer. Preheat grill or broiler. Remove chicken from marinade; wrap with bacon and place on skewers. Discard remaining marinade. Grill or broil 10 to 15 minutes or until chicken is thoroughly cooked. Heat remaining sauce in a saucepan and serve with chicken. Serve kebabs over rice. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 652 Calories (kcal); 52g Total Fat; (72% calories from fat); 33g Protein; 11g Carbohydrate; 126mg Cholesterol; 840mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 462 0 0 9208 26321 0 * Exported from MasterCook * Grilled Fresh Ham Recipe By Serving Size Categories Amount -------4 3/4 1/4 : : 12 Preparation Time :3:00 : Main Dishes Swift & Company

Pork

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

2 1 1

Ingredient -- Preparation Method -------------------------------Armour boneless fresh ham (4-5 pound pork leg) chili sauce red wine vinegar lemon juice dry mustard garlic -- minced

Prepare covered grill with drip pan in center, bank with medium-hot coals. Place ham in center of grill. Grill over slow coals until meat thermometer registers 165�F. about 2 - 2 1/2 hours. Mix remaining ingredients; brush ham frequently with sauce during the last hour of grilling time. Let ham

stand at least 10 minutes before carving. Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 316 Calories (kcal); 20g Total Fat; (57% calories from fat); 26g Protein; 8g Carbohydrate; 68mg Cholesterol; 98mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 178 0 0 0 0 0 * Exported from MasterCook * Grilled Ham Slice with Plum Glaze Recipe By Serving Size Categories Amount -------1 1/4 1 1 1/8 : : 6 Preparation Time :0:15 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------fully-cooked ham center slice -- cut 1-inch thick plum preserves prepared mustard lemon juice ground cinnamon

For glaze, in a small saucepan combine plum preserves, mustard, lemon juice and cinnamon. Cook and stir 4-5 minutes or until preserves melt. Keep warm. Grill ham slice over medium coals about 10 minutes. Turn ham and grill 10 minutes more. Brush ham with glaze during the last 5 minutes of grilling. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 382 Calories (kcal); 26g Total Fat; (62% calories from fat); 26g Protein; 9g Carbohydrate; 77mg Cholesterol; 2116mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 3657 0 0 0 0 * Exported from MasterCook *

Grilled Ham Steaks with Apricot Glaze Recipe By Serving Size Categories Amount -------1 1/4 2 2 : : 4 Preparation Time :0:15 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless ham -- cut into four 1/2-inch thick pieces apricot jam Dijon-style mustard cider vinegar

In a small bowl, mix well the jam, mustard and vinegar. Grill ham slices over hot coals, brushing with apricot basting sauce occasionally and turning once, until nicely browned, about 8-10 minutes total. Serve immediately. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 193 Calories (kcal); 6g Total Fat; (26% calories from fat); 21g Protein; 15g Carbohydrate; 51mg Cholesterol; 1212mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 9152 0 0 0 * Exported from MasterCook * Grilled Honey Garlic Pork Chops Recipe By Serving Size Categories Amount -------1/4 1/4 2 1 2 4 : : 4 Preparation Time :0:00 : Main Dishes The National Honey Board

Pork

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

Ingredient -- Preparation Method -------------------------------lemon juice honey soy sauce dry sherry garlic -- minced boneless center-cut lean pork chops

Combine all ingredients except pork chops in small bowl. Place pork in shallow baking dish; pour marinade over pork. Cover and refrigerate 4 hours or overnight. Remove pork from marinade. Heat remaining marinade in

small saucepan over medium heat to a simmer. Grill pork over medium-hot coals 12 to 15 minutes, turning once during cooking and basting frequently with marinade, until meat thermometer registers 155� to 160�F. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 255 Calories (kcal); 11g Total Fat; (39% calories from fat); 18g Protein; 20g Carbohydrate; 56mg Cholesterol; 560mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 904563 0 * Exported from MasterCook * Grilled Honey-Soy Pork Steaks Recipe By Serving Size Categories Amount -------2 2 2 2 2 1 : : 4 Preparation Time :0:05 : Main Dishes Pork

Nat. Pork Producers Council

Measure -----------1/2-pound small cloves tablespoons tablespoons tablespoons tablespoon

Ingredient -- Preparation Method -------------------------------pork blade steaks -- cut 1-inch thick garlic -- minced finely chopped onion lemon juice soy sauce honey

Combine all ingredients in a self-sealing plastic bag; seal bag and place in refrigerator 4-24 hours. Remove steaks from marinade, discarding marinade. Grill over medium-hot coals, 7 minutes per side, turning once. Cuisine: "Asian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:10" - - - - - - - - - - - - - - - - - - Per serving: 215 Calories (kcal); 14g Total Fat; (57% calories from fat); 16g Protein; 7g Carbohydrate; 61mg Cholesterol; 569mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 4554 0 0 0 0 0 * Exported from MasterCook * Grilled Idaho� Potato Ratatouille Salad Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Salads The Idaho Potato Commission

Side Dishes Vegetables

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

Measure -----------pounds medium medium medium

heads cup cup teaspoons

Ingredient -- Preparation Method -------------------------------large Idaho� Potatoes eggplant zucchini yellow squash portobello mushrooms -- stems removed green bell pepper red bell pepper plum tomatoes -- halved lengthwise onions -- peeled and halved from top to bottom garlic (optional) olive oil balsamic vinegar Salt and pepper to taste fresh thyme leaves or snipped chives (optional)

Wash and dry all thick lengthwise (covered) for 10 and pat dry with

vegetables except for onions. Cut potatoes into 1-inch wedges. Steam wedges on a rack over boiling water minutes to pre-cook potatoes. Remove potatoes from steam paper towels.

Prepare remaining vegetables- cut eggplant lengthwise into 1 -inch thick slices; cut zucchini and yellow squash in half lengthwise; seed and quarter green and red peppers. Place potatoes and all other vegetables on baking sheets and brush with olive oil to prevent sticking during grilling. Prepare grill. When grill is ready, lightly oil the grill tray. Place eggplant, squash and mushrooms on the grill crosswise so they don't fall through the grill tray. Place the tomatoes and the peppers in a wire grilling basket or on a grilling tray suitable for small foods so they don't fall through into the grill. Place garlic heads directly on grill. With the grill lid closed, grill all vegetables for 5 minutes. With tongs and a metal spatula, turn the vegetables and grill the other side, with the lid closed, for another 5-6 minutes. If all vegetables don't fit on the grill, cook in batches. When vegetables are cooked, arrange on a large serving platter (slice portobello mushrooms if they're large). Halve the grilled heads of garlic crosswise, and squeeze out the soft pulp into a small bowl. Whisk together

the balsamic vinegar and the garlic, then pour over the vegetables. If not using garlic, just drizzle vinegar over vegetables. Sprinkle vegetables with the fresh thyme leaves or chives, if desired. Serve salad warm or at "picnic" temperature-no need to chill. Source: "The Idaho Potato Commission" S(Internet address): "http://www.famouspotatoes.org/" - - - - - - - - - - - - - - - - - - Per serving: 289 Calories (kcal); 14g Total Fat; (42% calories from fat); 6g Protein; 38g Carbohydrate; 0mg Cholesterol; 17mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3740 0 0 0 4196 0 0 0 0 3506 0 0 1091 1492 0 * Exported from MasterCook * Grilled Loin with Ginger and Burgundy Recipe By Serving Size Categories Amount -------2 1 1 2 1 1 1/4 1/4 1/4 1 1 : : 8 Preparation Time :0:10 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless pork loin onion -- sliced garlic -- minced ginger -- grated parsley -- chopped sugar dry red table wine soy sauce olive oil sesame oil minced green onions

Cut pork loin into 16 slices and put into a plastic ziplock bag. Combine next nine ingredients; add to bag and mix well. Seal bag and chill several hours. When ready to cook, remove pork slices from marinade, patting dry; reserve marinade. In small saucepan, boil reserved marinade for five minutes. Heat broiler or grill. Broil or grill pork slices close to heat for 2 minutes on each side; remove to serving plates; sauce with a little heated marinade. Garnish with chopped green onions and serve with Chinese Mustard Dipping Sauce (see recipe in Appetizers cookbook).

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

Per serving: 291 Calories (kcal); 20g Total Fat; (62% calories from fat); 22g Protein; 5g Carbohydrate; 59mg Cholesterol; 564mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4591 0 0 0 0 0 3177 0 0 0 0 * Exported from MasterCook * Grilled Mushroom Packets Recipe By Serving Size Categories Amount -------1 2 1 1 1/2 1/2 1/2 1/2 : : 4 Preparation Time :0:00 : Side Dishes

The Mushroom Council

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

Ingredient -- Preparation Method -------------------------------fresh white mushrooms -- sliced, about 6 cups zucchini -- sliced (about 3-1/2 cups) onion -- thinly sliced (about 1/2 cup) sweet red bell pepper -- diced (about 1 cup) couscous (uncooked) prepared barbecue sauce OR spaghetti sauce salt (optional)

Preheat charcoal grill or oven to 425�F. Place mushrooms in a medium bowl. Add zucchini, onion, red pepper, couscous and sauce; toss until well coated; set aside. On a work surface place 4 sheets of heavy duty or doubled aluminum foil, each about 20 inches long. In the center of each piece, place mushroom mixture, dividing equally. Bring long sides of foil together over mixture, allowing space for heat circulation and expansion; crimp together. Fold up short ends; crimp to seal. Place packets on a rack over preheated grill, about 5 inches from heat source or in the oven. Cook until vegetables are tender and couscous is cooked (on the grill for about 15 minutes, turning once, or in the oven for about 20 minutes). Remove; let stand for 5 minutes. Carefully unfold foil and serve. Description: "Grilled Mushroom Packets let you get an entire dinner on the table in just minutes. How? While your patty or poultry grills, place foil packets you've filled with mushrooms, peppers, onions, zucchini, barbecue sauce and couscous beforehand, right alongside" Source: "The Mushroom Council" - - - - - - - - - - - - - - - - - - -

Per serving: 164 Calories (kcal); 1g Total Fat; (7% calories from fat); 7g Protein; 33g Carbohydrate; 0mg Cholesterol; 532mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 3386 0 0 4695 449 85 0 2130706543 1326 * Exported from MasterCook * Grilled Peppered Pork Chops with Mediterranean Relish Recipe By Serving Size Categories Amount -------6 1 1 1 1/2 1/2 1/4 1 : : 6 Preparation Time :0:15 : Main Dishes Pork

Nat. Pork Producers Council

Measure -----------6-ounce jar teaspoon cups cup cup small

Ingredient -- Preparation Method -------------------------------boneless pork chops -- 3/4-inch thick marinated artichoke hearts hot pepper sauce diced tomatoes chopped bottled roasted sweet red peppers sliced ripe olives jalape�o pepper -- seeded and finely chopped

Drain artichoke hearts, reserving marinade. Stir together reserved marinade and hot pepper sauce. Place chops in a shallow baking dish. Pour the pepper sauce mixture over chops; turn chops to coat. Let stand for 30 minutes, turning chops occasionally. Drain chops, discarding marinade. Meanwhile, to prepare relish, chop artichoke hearts and combine with tomatoes, red peppers, olives and jalape�o. Set aside. Place chops on a kettle-style grill directly over medium-hot coals. Grill for 3-4 minutes; turn chops and grill for 3-4 minutes more or until just done. Serve the relish with pork chops. Cuisine: "Mediterranean" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:10" - - - - - - - - - - - - - - - - - - Per serving: 175 Calories (kcal); 7g Total Fat; (37% calories from fat); 22g Protein; 5g Carbohydrate; 51mg Cholesterol; 240mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 5782 0 0 26059 576 4971 26360 0 * Exported from MasterCook * Grilled Pork Chops with Sun-Dried Tomato Vinaigrette Recipe By Serving Size Categories Amount -------4 1/4 3 1 1 1/4 1/8 1/8 1/4 1/2 1/8 : : 4 Preparation Time :0:20 : Main Dishes Pork

Nat. Pork Producers Council

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

1 1

Ingredient -- Preparation Method -------------------------------boneless pork chops -- 1-inch thick olive oil garlic -- minced soy sauce chopped fresh rosemary OR dried rosemary -- crushed salt black pepper finely chopped sun-dried tomatoes olive oil balsamic vinegar finely chopped shallot pepper

For marinade, in a small bowl combine 1/4 cup olive oil, garlic, soy sauce, rosemary, salt and 1/8 teaspoon pepper. Place pork chops in a 1-gallon self-sealing plastic bag; pour marinade over chops, seal bag. Marinate in the refrigerator for 6-8 hours or overnight. In a small bowl combine sun-dried tomatoes and enough hot water to cover tomatoes; let stand for 10 minutes, drain. In a small bowl stir together olive oil, vinegar, shallot, 1/8 teaspoon pepper and plumped tomatoes. Place chops on a kettle-style grill directly over medium-hot coals, lower grill hood and grill for 4-5 minutes. Turn chops and grill for 4-5 minutes more, until chops are just done. Serve chops with vinaigrette. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:10" - - - - - - - - - - - - - - - - - - Per serving: 507 Calories (kcal); 46g Total Fat; (80% calories from fat); 21g Protein; 4g Carbohydrate; 51mg Cholesterol; 437mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5782 0 0 0 3399 0 2130706543 0 0 20180 0 0 26631 0

* Exported from MasterCook * Grilled Pork Loin in Apricot and Curry Marinade Recipe By Serving Size Categories Amount -------6 8 1/4 1/4 1 2 1 2 2 1 1 3 3 : : 6 Preparation Time :0:10 : Main Dishes Pork

Nat. Pork Producers Council

Measure -----------7 ounce ounces cup cup tablespoon tablespoons large cloves teaspoon tablespoon teaspoon tablespoons tablespoons

1/2

Ingredient -- Preparation Method -------------------------------boneless pork loin chops (1 1/2-inches thick) apricot jam balsamic vinegar olive oil brown sugar Worcestershire sauce onion -- sliced garlic -- minced bay leaves coarsely ground pepper curry powder grated fresh ginger tomato sauce brandy Lentil Compote -- see recipe

Combine all ingredients except pork and Lentil Compote. Marinate pork, refrigerated, in mixture 24 hours. Grill pork over medium-hot coals 12 minutes, turning once. Serve with Lentil Compote. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:15" - - - - - - - - - - - - - - - - - - Per serving: 700 Calories (kcal); 19g Total Fat; (24% calories from fat); 58g Protein; 74g Carbohydrate; 90mg Cholesterol; 193mg Sodium Food Exchanges: 3 Grain(Starch); 7 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 5782 0 0 0 0 0 0 0 0 0 0 20083 0 0 0 * Exported from MasterCook * Lentil Compote Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Nat. Pork Producers Council

Side Dishes

Amount -------1

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

Ingredient -- Preparation Method -------------------------------lentils -- saut� Butter Garlic Red bell pepper Fresh cilantro Salt and pepper

Soak 1 pound lentils with water for 1 hour; drain and saut� in butter with garlic, green onion and red bell pepper. Season with fresh cilantro, salt and pepper. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 256 Calories (kcal); 1g Total Fat; (2% calories from fat); 21g Protein; 43g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Grilled Pork Tenderloin Recipe By Serving Size Categories Amount -------1/2 1/2 4 2 1/2 2 : : 6 Preparation Time :0:00 : Main Dishes Swift & Company

Pork

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

Ingredient -- Preparation Method -------------------------------soy sauce white wine green onions -- chopped garlic -- pressed pepper Enough grated fresh ginger to cover bottom of marinating dish pork tenderloin

Combine soy, wine, onions, garlic and pepper. Pour over grated ginger. Add tenderloin and coat all sides. Marinate refrigerated at least 12 hours. Preheat oven to 325� if baking. Or drain tenderloin, reserving marinade and cook over hot coals until internal temperature reaches 160�. If baking, cook uncovered until tenderloin reaches the same temperature, for about 1 hour.

While pork is cooking, strain marinade, and boil for about 5 minutes. To keep pork moist after cooking, pour marinade over tenderloin and cover with foil. Or place in a warming drawer set on moist. Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 213 Calories (kcal); 5g Total Fat; (24% calories from fat); 33g Protein; 3g Carbohydrate; 98mg Cholesterol; 1450mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Preparation: Grill Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Pork Tenderloin with Rich Honey Port Sauce Recipe By Serving Size Categories Amount -------1 1/2 2 1 1 1/2 1 1 1/3 1/4 2 1 : : 6 Preparation Time :0:00 : Main Dishes The National Honey Board

Pork

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

Ingredient -- Preparation Method -------------------------------boneless pork tenderloin olive oil kosher salt port wine orange juice dried apricots -- cut into quarters honey minced green onions cider vinegar crushed dried rosemary leaves

Rub pork with olive oil and kosher salt; place in large bowl. Combine remaining ingredients in large saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer 5 minutes. Place pork in shallow baking dish; pour hot marinade over pork. Cover and refrigerate several hours. Remove pork from marinade; reserve marinade. Grill, covered, over medium-hot coals, basting frequently with marinade, about 15 to 20 minutes or until meat thermometer registers 155 to 160�F. Remove from grill. Cover and keep warm 15 minutes. Reserve all juices. Heat reserved marinade to a boil over medium heat; simmer 5 minutes. Add reserved pork juices and simmer 2 minutes more. To serve, slice pork loin and arrange on plates. Pour warm sauce over pork. Source: "The National Honey Board" S(Internet address):

"http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 405 Calories (kcal); 9g Total Fat; (22% calories from fat); 26g Protein; 41g Carbohydrate; 59mg Cholesterol; 1004mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 9130 0 0 0 0 0 0 20131 0 3152 * Exported from MasterCook * Grilled Sirloin and Potatoes Recipe By Serving Size Categories Amount -------1 2 2 4 2/3 1 : : 4 Preparation Time :0:00 : Beef The Texas Beef Council

Main Dishes

Measure -----------pound tablespoons large slices cup tablespoon

Ingredient -- Preparation Method -------------------------------boneless beef top sirloin steak -- cut 1 inch thick olive oil baking potatoes -- cut lengthwise into 8 wedges red onion (1/2 inch thick slices) SAUCE prepared steak sauce garlic -- crushed

In 2-cup glass measuring cup, combine sauce ingredients; cover and microwave on HIGH 2 minutes or until hot and bubbly, stirring halfway. Remove 3 tablespoons; brush onto both sides of beef steak. Reserve remaining sauce. Brush oil onto cut sides of potatoes and onion. Place steak and vegetables uncovered 16 to 20 minutes and vegetables are tender, Brush vegetables with some grilling. on grill over medium ash-covered coals. Grill until steak is medium rare to medium doneness turning steak and vegetables occasionally. of reserved sauce during last 5 minutes of

Trim fat from steak. Carve steak crosswise into slices; serve with vegetables. Pass remaining sauce. Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" Start to Finish Time: "0:30" - - - - - - - - - - - - - - - - - - -

Per serving: 399 Calories (kcal); 23g Total Fat; (52% calories from fat); 23g Protein; 24g Carbohydrate; 72mg Cholesterol; 644mg Sodium Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 2226 0 2135 26411 0 0 5126 0 * Exported from MasterCook * Grilled Steaks and Tomatoes with Basil-Garlic Bread Recipe By Serving Size Categories Amount -------32 3 1 1/2 1 6 2 : : 4 : Beef Preparation Time :0:25 The Texas Beef Council Ingredient -- Preparation Method -------------------------------T-bone or Porterhouse steaks -- cut 1 inch thick olive oil dried basil leaves garlic powder loaf French bread tomato -- 3/4 inch thick Parmesan cheese -- grated

Measure -----------ounces tablespoons teaspoon teaspoon 8 ounce loaf slices tablespoons

Combine oil, basil and garlic powder; reserve. Place beef steaks on grid over medium coals. Grill steaks 10 to 17 minutes for rare (140�F) to medium (160�F), turning once. Season with salt and pepper, if desired. Meanwhile cut bread in half lengthwise; brush 1 1/2 tablespoons basil mixture evenly on cut side of bread. Brush remaining basil mixture on one side of each tomato slice. About five minutes before steaks are done, place bread, cut-side down, and tomatoes on grid with steaks; grill 2 to 3 minutes. Turn bread and tomatoes over; sprinkle with Parmesan cheese. Continue grilling 1 to 3 minutes or until bread is golden brown and tomatoes are just heated through. Cut bread diagonally into slices. Carve steaks into thick slices. Serve with bread and tomato slices. Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" - - - - - - - - - - - - - - - - - - Per serving: 496 Calories (kcal); 24g Total Fat; (43% calories from fat); 37g Protein; 31g Carbohydrate; 86mg Cholesterol; 480mg Sodium Food Exchanges: 2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2

Fat; 0 Other Carbohydrates Nutr. Assoc. : 27220 0 3091 0 0 258 0 * Exported from MasterCook * Grilled Stuffed Crab Recipe By Serving Size Categories Amount -------4 1 1 2 2 1/2 1/2 1/2 1/2 1 1 :Richard Deaver, Wrangell, Alaska : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Fish/Seafood Ingredient -- Preparation Method -------------------------------cooked dungeness crabs (about 2 pounds each) chopped celery bell pepper -- chopped onion -- finely chopped jalape�os -- seeded and chopped mayonnaise lemon juice Salt and pepper -- to taste seasoned bread crumbs OR stuffing mix shredded Cheddar OR Monterey Jack cheese

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

Separate the crab legs and claws from the body. Clean out the broad back shells, removing and discarding the soft belly shell and insides. Thoroughly rinse and brush the inside and outside of crab shells; set aside. Crack the claws and legs and remove all meat; transfer crabmeat to bowl; discard leg shells. Add celery, onions, peppers, mayonnaise, and lemon juice to crabmeat. Salt and pepper to taste. Portion about 1 cup crab mixture into each of the shells. Combine bread crumbs and cheese; sprinkle over crabmeat in shell. Wrap entire shell, leaving vent on top, with heavy-duty foil and place it on medium grill with open side of shell facing up. Cover and cook 15 to 20 minutes. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 532 Calories (kcal); 35g Total Fat; (57% calories from fat); 39g Protein; 18g Carbohydrate; 136mg Cholesterol; 1237mg Sodium Food Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0

Other Carbohydrates NOTES : Over 130 recipes were entered in ASMI's first fishermen's recipe contest. Based on flavor, originality and ease of preparation, this recipe was one of ten recipes selected for publication. Nutr. Assoc. : 433 0 0 0 3782 0 0 0 0 0 2130706543 4922 0 2130706543 * Exported from MasterCook * Grilled Swordfish Kabobs with Tomato Salsa Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Fish/Seafood Kabobs

Florida Tomato Committee Main Dishes

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

Measure -----------tablespoons medium cup Dash tablespoon

1 teaspoon 2 pounds finely diced 2 tablespoons 1/2 cup 2 bones 2 1/2 pounds 1/4 cup tablespoons cup

Ingredient -- Preparation Method -------------------------------TOMATO SALSA olive oil garlic cloves -- peeled and minced red onion -- finely chopped Gaeta olives or other mild black olives -- pitted capers -- drained and rinsed hot pepper flakes fresh oregano OR dried oregano firm, ripe, red tomatoes -- peeled, cored, seeded and balsamic vinegar chopped Italian parsley GRILLED SWORDFISH KABOBS fresh swordfish -- cut into 2 inch cubes, discarding any olive oil freshly squeezed lemon juice Salt and freshly ground black pepper chopped Italian parsley

In a large saut� pan, warm olive oil over medium beat. Add garlic, and onion, cook for 10 minutes, or until onion is soft. Add all remaining ingredients and cook for another 15 minutes, stirring occasionally. Set aside and keep warm in the oven. GRILLED SWORDFISH KABOBS: Thread swordfish cubes on 6 metal skewers. Combine remaining ingredients except parsley in a small bowl and beat with a fork until salt has dissolved. Set aside. Place swordfish over a high beat source on grill. Grill for 5 to 7 minutes, turning occasionally. Remove and transfer the fish to a large warm serving platter. Prick each cube with a fork in several places. Brush

olive oil-lemon mixture over fish cubes. Spoon the Tomato Salsa over the grilled swordfish, garnish with the parsley and serve. Description: "Tomato Salsa is very versatile and may be used in frittatas, as pizza topping, a sauce for pasta and many other uses." Source: "Florida Tomato Committee" - - - - - - - - - - - - - - - - - - Per serving: 385 Calories (kcal); 24g Total Fat; (55% calories from fat); 32g Protein; 11g Carbohydrate; 59mg Cholesterol; 322mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 620 0 160 2478 0 0 0 2130706543 26093 0 3771 0 0 1468 0 797 0 3771 * Exported from MasterCook * Grilled Turkey with Cilantro Salsa Recipe By Serving Size Categories Amount -------1 2 1 1 8 6 2 1 :Food Marketing Support Services. July 1995 : 8 Preparation Time :0:00 : Main Dishes Poultry The Butterball Turkey Company Ingredient -- Preparation Method -------------------------------Butterball� Boneless Breast of Turkey vegetable oil garlic salt chili powder SALSA plum tomatoes -- seeded and chopped green onions -- sliced chopped cilantro ground black pepper olive oil balsamic vinegar salt

Measure -----------3-pound tablespoons teaspoon teaspoon

1/4 1/2 1/4

cup teaspoon tablespoons cup teaspoon

Prepare grill for indirect method. Remove wrapper, but not string netting. Brush turkey with oil. Combine garlic salt and chili powder; sprinkle over turkey. Place turkey on grill. Cover grill and cook according to package directions. Combine tomatoes, onions, cilantro, pepper, olive oil, balsamic vinegar and salt. Chill. Serve with sliced, grilled turkey. Yield: 6 to 8 servings

Source: "The Butterball Turkey Company" S(Internet address): "http://www.butterball.com/" Copyright: "� 1998 Butterball Turkey Company" - - - - - - - - - - - - - - - - - - Per serving: 269 Calories (kcal); 8g Total Fat; (28% calories from fat); 42g Protein; 5g Carbohydrate; 106mg Cholesterol; 617mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 27022 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Heartland Barbecued Pork Chops Recipe By Serving Size Categories Amount -------4 thick 1/2 1/3 1 1 1 : : 4 Preparation Time :0:00 : Nat. Pork Producers Council

Pork

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

Ingredient -- Preparation Method -------------------------------pork chops -- bone-in or boneless, about 1-1/4 inches bottled barbecue sauce honey Worcestershire sauce prepared mustard hot pepper sauce

For sauce, mix all ingredients except pork chops together in a small bowl. Place pork chops over direct heat above medium-hot coals. Grill chops for about 4-5 minutes, until nicely browned on one side; turn and brush liberally with sauce. Grill for 4-5 minutes more; turn and brush with more sauce. Grill for a few minutes more, turning and brushing with sauce. Discard any leftover sauce. Serve chops immediately. Description: "Get ready for a heartland barbecue by topping grilled pork chops with a Midwestern favorite�traditional barbecue sauce updated with honey, Worcestershire sauce and mustard." Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 326 Calories (kcal); 13g Total Fat; (35% calories from fat); 25g Protein; 28g Carbohydrate; 71mg Cholesterol; 355mg Sodium

Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 5810 85 0 0 0 0 * Exported from MasterCook * Herb and Garlic Grilled Vegetable Platter Recipe By Serving Size Categories Amount -------2 2 1 12 wedges 1 1 : : 6 Preparation Time :0:00 : Kabobs Vegetables

Lawry's

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

small

Ingredient -- Preparation Method -------------------------------zucchini -- thick sliced OR yellow squash -- thick sliced onion -- cut into wedges mushroom caps or small Portabella mushroom -- cut into Japanese eggplant -- thick sliced Assorted chunks of bell peppers (red green and yellow) Lawry's Herb and Garlic Marinade with Lemon Juice

cup

In large resealable plastic bag, combine all ingredients and marinate in refrigerator for 30 minutes or overnight. Either thread onto skewers or place vegetables in grill basket to grill until tender. Or may cook in skillet until browned and tender. Or may broil or oven roast at 450�F until tender. Description: "A colorful array of vegetables arranged on a colorful platter looks great on any buffet!" Source: "Lawry's" S(Internet address): "http://www.lawrys.com/" - - - - - - - - - - - - - - - - - - Per serving: 88 Calories (kcal); 1g Total Fat; (6% calories from fat); 4g Protein; 18g Carbohydrate; 0mg Cholesterol; 1075mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Serving Ideas : PICNIC IDEA: A great recipe to take along as a picnic side dish, to top a main dish salad or to wrap up in a tortilla as a vegetarian sandwich. WRAP PARTY TIP: Wrap fillings can be made up ahead and refrigerated. When ready to serve, allow vegetables to come to room temperature, place on buffet with tortillas and let guests serve themselves.

Nutr. Assoc. : 0 0 0 0 4197 3234 2236 5885 0 * Exported from MasterCook * Herbed Butterfly Pork Chops Recipe By Serving Size Categories Amount -------4 2 2 1/2 1/2 1/4 : : 4 Preparation Time :0:05 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless butterfly pork chops lemon juice chopped parsley crumbled rosemary crumbled thyme black pepper

Brush chops with lemon juice. Combine remaining ingredients; mix well. Rub herb mixture on both sides of chops. Grill or broil for 10-12 minutes, turning occasionally. Garnish with fresh herbs, if desired. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:12" - - - - - - - - - - - - - - - - - - Per serving: 155 Calories (kcal); 7g Total Fat; (39% calories from fat); 22g Protein; 1g Carbohydrate; 67mg Cholesterol; 54mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5788 0 0 1286 1492 0 * Exported from MasterCook * Herbed Marinated Pork Chops Recipe By Serving Size Categories Amount -------: : 4 Preparation Time :0:10 : Main Dishes Pork

Nat. Pork Producers Council

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

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

4 2 2 2 1 1

1/2 1/4

tablespoons tablespoons tablespoons teaspoon teaspoon teaspoon teaspoon

boneless pork loin chops -- about 1-inch thick lemon juice olive oil fresh parsley -- chopped fresh rosemary -- chopped fresh thyme -- chopped fresh sage -- chopped pepper Additional fresh herbs (optional) Vegetable kabobs (optional)

Brush chops with lemon juice. In a small bowl combine oil, herbs and pepper; mix well. Rub herb mixture on both sides of chops. Arrange in a baking dish; cover and refrigerate 4 hours or overnight. Place pork on grill, about 5 inches over slow coals. Grill 12-15 minutes, turning once. Garnish with fresh herbs and serve with vegetable kabobs, if desired. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:15" - - - - - - - - - - - - - - - - - - Per serving: 213 Calories (kcal); 15g Total Fat; (59% calories from fat); 22g Protein; 1g Carbohydrate; 35mg Cholesterol; 461mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 888 0 0 0 0 0 0 0 2130706543 2130706543 * Exported from MasterCook * Hoisin Turkey Wings & Drums Recipe By Serving Size Categories Amount -------4 4 1/4 2 1 1 2 : : 4 Preparation Time :0:00 : BC Turkey Marketing Board Poultry

Main Dishes

Measure -----------small cup tablespoons tablespoon tablespoon teaspoons

Ingredient -- Preparation Method -------------------------------turkey drumsticks turkey wings -- discard tips Hoisin sauce soy sauce water honey fresh ginger root -- grated

2

cloves

garlic -- minced

Parboil wings and drumsticks for 30-40 minutes. Meat should be fully cooked at this point. Check center of drum for doneness. Remove from pot and cool in a shallow dish. (Reserve stock for soup, etc.) In a small bowl, combine all sauce ingredients. Brush onto wings and drums coating both sides of each piece. Marinate in refrigerator for 4 hours or overnight if desired. Barbecue on greased grill on medium-low for 25-30 minutes, turning often. Cuisine: "Asian" Source: "BC Turkey Marketing Board" S(Internet address): "http://www.uniserve.com/bcturkey/core.html" - - - - - - - - - - - - - - - - - - Per serving: 1290 Calories (kcal); 55g Total Fat; (39% calories from fat); 175g Protein; 13g Carbohydrate; 482mg Cholesterol; 1257mg Sodium Food Exchanges: 0 Grain(Starch); 24 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 9312 0 0 0 0 0 0 0 * Exported from MasterCook * Honey Apple Pork Chops Recipe By Serving Size Categories Amount -------4 1 1/2 1/4 1/4 2 1 1/4 : : 4 Preparation Time :0:00 : Main Dishes Swift & Company

Pork

Measure -----------4-ounce cups cup cup tablespoons clove teaspoon

Ingredient -- Preparation Method -------------------------------boneless loin chops, 1-inch thick apple cider lemon juice soy sauce honey garlic -- minced pepper

Combine all ingredients, except pork chops; mix well. Place chops in a shallow dish; pour marinade over chops. Cover and refrigerate 6-24 hours. Prepare covered grill with drip pan in center, banked by medium-hot coals. Grill chops for 20-25 minutes, turning once, and basting occasionally with marinade. Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - Per serving: 253 Calories (kcal); 10g Total Fat; (34% calories from fat); 20g Protein; 23g Carbohydrate; 40mg Cholesterol; 1670mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 887 0 0 0 0 0 0 * Exported from MasterCook * Honey Barbecue Baste Recipe By Serving Size Categories Amount -------1 1/4 1 1 1/3 3 2 1 1/2 1/4 : : 6 Preparation Time :0:00 : Bastes/ Rubs/ Marinades

The National Honey Board

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

Ingredient -- Preparation Method -------------------------------vegetable oil minced onion garlic -- minced tomato sauce honey vinegar dry sherry dry mustard salt coarsely ground black pepper

Heat oil in medium saucepan over medium heat until hot. Add onion and garlic; cook and stir until onion is tender. Add remaining ingredients. Bring to a boil; reduce heat to low and simmer 20 minutes. Serve over grilled chicken, pork, spareribs, salmon or hamburgers. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" Yield: "1 Cup" T(Simmer time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 100 Calories (kcal); 2g Total Fat; (21% calories from fat); 1g Protein; 20g Carbohydrate; 0mg Cholesterol; 408mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 20072

* Exported from MasterCook * Honey Barbecued Glazed Salmon Recipe By Serving Size Categories Amount -------1 1 1 1/2 1/4 1 1/2 1/2 4 : : 4 Preparation Time :0:00 : Fish/Seafood The National Honey Board

Main Dishes

Measure -----------large cup cup cup cup tablespoon teaspoon teaspoon 4 ounce

Ingredient -- Preparation Method -------------------------------onion -- sliced dry white wine tomato juice ketchup honey Worcestershire sauce chopped garlic chili powder Salt and pepper -- to taste salmon steaks

Combine onion and white wine in large saucepan; bring to a boil over medium-high heat. Add remaining ingredients except fish; mix well. Reduce heat to medium. Cook 10 minutes, stirring frequently. Transfer barbecue glaze to blender or food processor; process until smooth. Grill salmon over medium-hot coals, basting with barbecue glaze, about 10 minutes per inch thickness or until fish turns opaque and flakes easily when tested with fork. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 352 Calories (kcal); 10g Total Fat; (27% calories from fat); 26g Protein; 32g Carbohydrate; 70mg Cholesterol; 674mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 1386 * Exported from MasterCook * Honey Mustard Steaks with Grilled Onions Recipe By Serving Size Categories Amount -------: : 4 Preparation Time :0:00 : Beef The Texas Beef Council

Main Dishes

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

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

24 1 1 1/2 1 1 1/4 1 1/3

ounces cup tablespoon tablespoons tablespoon tablespoon teaspoon large

boneless beef top loin steaks -- cut 1-inch thick coarse-grain Dijon-style mustard parsley -- chopped honey cider vinegar water coarse grind black pepper red onion -- 1/2-inch-thick slices

Combine mustard, parsley, honey, vinegar, water and pepper. Place beef steaks and onion on grid over medium coals; brush both with glaze. Grill 9 to 12 minutes for rare (140�F) to medium (160�F), turning once and brushing with glaze. Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" Start to Finish Time: "0:30" - - - - - - - - - - - - - - - - - - Per serving: 432 Calories (kcal); 29g Total Fat; (60% calories from fat); 31g Protein; 12g Carbohydrate; 104mg Cholesterol; 335mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 1/2 Other Carbohydrates Serving Ideas : Mixed green salad with asparagus & baby yellow pear tomatoes. NOTES : Recipe may also be prepared using beef rib eye steaks cut 1 inch thick. Nutr. Assoc. : 26142 20040 0 0 0 0 20072 0 * Exported from MasterCook * Honey-Apple Pork Chops Recipe By Serving Size Categories Amount -------4 1 1/2 1/4 1/4 2 1 1/4 : : 4 Preparation Time :0:10 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------pork loin chops -- about 1-inch thick apple cider lemon juice soy sauce honey garlic -- minced pepper

Combine all ingredients, except pork chops; mix well. Place chops in a

shallow dish; pour marinade over chops. Cover and refrigerate overnight, turning meat occasionally. Remove pork chops from marinade. Place on grill approximately 6 inches above medium coals. Grill for 10-15 minutes, turning and basting with marinade frequently. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "1:00" - - - - - - - - - - - - - - - - - - Per serving: 244 Calories (kcal); 8g Total Fat; (30% calories from fat); 20g Protein; 23g Carbohydrate; 41mg Cholesterol; 1074mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 9116 0 0 0 0 0 0 * Exported from MasterCook * Honey-Garlic Chops Recipe By Serving Size Categories Amount -------4 1/4 1/4 : : 4 Preparation Time :0:00 : Main Dishes Swift & Company

Pork

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

2 1 2

Ingredient -- Preparation Method -------------------------------boneless center pork loin chops (1 1/4 to 1 1/2 inch thick) lemon juice honey soy sauce dry sherry garlic -- minced

Combine all ingredients except pork; pour over chops in heavy plastic bag; seal. Refrigerate 4-24 hours. Prepare covered grill with drip pan in center, banked by medium-hot coals. Remove chops from marinade; reserve marinade. Grill chops 16-18 minutes, turning once and basting occasionally with reserved marinade. Or broil chops 5 inches from heat source for 13-18 minutes, turning once. Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - -

Per serving: 239 Calories (kcal); 10g Total Fat; (36% calories from fat); 20g Protein; 20g Carbohydrate; 40mg Cholesterol; 1146mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 900887 0 0 0 0 0 * Exported from MasterCook * Honey-Garlic Grilled Chops Recipe By Serving Size Categories Amount -------4 1/4 1/4 2 1 2 : : 4 Preparation Time :0:05 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless pork chops -- about 1-inch thick lemon juice honey soy sauce dry sherry garlic -- minced

Combine marinade ingredients and pour over chops in heavy plastic bag, seal. Refrigerate 4-24 hours. Prepare covered grill with drip pan in center banked by medium-hot coals. Remove chops from marinade, reserve marinade. Grill chops 12-15 minutes, turning once and basting occasionally with reserved marinade. Discard remaining marinade. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:15" - - - - - - - - - - - - - - - - - - Per serving: 230 Calories (kcal); 7g Total Fat; (25% calories from fat); 22g Protein; 20g Carbohydrate; 67mg Cholesterol; 568mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 5788 0 0 0 0 0 * Exported from MasterCook * Honey-Grilled Vegetables Recipe By :

Serving Size Categories Amount -------12 1/4 3 1 1 1/2 1/2 2 1 1 1 1

: 4 Preparation Time :0:00 : Side Dishes Vegetables

The National Honey Board

Measure -----------small cup tablespoons clove teaspoon teaspoon teaspoon medium large

Ingredient -- Preparation Method -------------------------------red potatoes -- halved honey dry white wine garlic -- minced crushed dried thyme leaves salt pepper zucchini -- halved lengthwise eggplant -- cut into 1/2-inch-thick slices green bell pepper -- halved red bell pepper -- halved onion -- cut into wedges

Cover potatoes with water in large saucepan. Bring to a boil over medium-high heat. Cook 5 minutes; drain. Combine honey, wine, garlic, thyme, salt and pepper in small bowl; mix well. Place potatoes and remaining vegetables on oiled barbecue grill over hot coals. Grill 20 to 25 minutes, turning and brushing with honey mixture every 7 to 8 minutes. Conventional Oven Directions: Toss vegetables with honey mixture. Bake, uncovered, at 400�F 25 minutes or until tender, stirring every 8 to 10 minutes to prevent burning. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 322 Calories (kcal); 1g Total Fat; (1% calories from fat); 8g Protein; 75g Carbohydrate; 0mg Cholesterol; 290mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 4716 731 0 0 3159 0 0 0 0 0 0 0 * Exported from MasterCook * Honey-Lime Chops with Melon Recipe By Serving Size Categories Amount -------1 1/2 : : 4 Preparation Time :0:30 : Nat. Pork Producers Council

Pork

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

Ingredient -- Preparation Method -------------------------------boneless loin roast -- sliced into 4 equal pieces melon (cantaloupe or honeydew) -- pur�ed

2 2 3 2 4 1/4 1/8

tablespoons cup tablespoons teaspoon ounces tablespoons

honey lime juice butter curry powder cream cheese -- softened milk (2 to 4 tablespoons) 1/2-inch thick slices cantaloupe or honeydew -- peeled

In small saucepan, combine pur�ed melon, honey, lime juice, butter and curry powder. Stir over medium heat until butter is melted. Remove from heat. Brush chop surfaces with sauce. Beat together cream cheese, milk, and some of the sauce until smooth and of desired consistency. Set aside. In a covered grill, over indirect heat, grill chops, basting often with sauce and turning once, about 15 minutes. Transfer to serving platter and keep warm. Brush melon slices with remaining basting sauce and grill directly over coals, about 2 minutes on each side. To serve, place a chop on a slice of melon, garnish with a dollop of cream cheese mixture and dust lightly with nutmeg. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 349 Calories (kcal); 22g Total Fat; (52% calories from fat); 25g Protein; 19g Carbohydrate; 75mg Cholesterol; 600mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 888 245 0 0 0 0 0 4138 26363 * Exported from MasterCook * Honey-Lime Glazed Chicken Recipe By Serving Size Categories Amount -------1/2 2 2 1 2 1 1/2 6 : : 6 Preparation Time :0:00 : Poultry

The National Honey Board

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

Ingredient -- Preparation Method -------------------------------honey lime juice chopped fresh cilantro soy sauce seeded, minced jalape�o pepper minced garlic bone-in chicken breast halves (about 3

pounds) Combine all ingredients except chicken in small bowl until well blended. Place chicken in shallow baking dish; pour half of marinade over chicken. Cover and refrigerate 2 hours or overnight. Reserve remaining marinade. Grill chicken over medium-hot coals about 15 minutes, turning and basting with reserved marinade, or until chicken is no longer pink in center. Reserve 2 chicken breasts for use in Thai-Style Salad with Shredded Glazed Chicken (see recipe), if desired. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 340 Calories (kcal); 13g Total Fat; (35% calories from fat); 31g Protein; 24g Carbohydrate; 93mg Cholesterol; 264mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 822 0 0 20198 0 324 * Exported from MasterCook * Honey-Lime Salmon Kabobs Recipe By Serving Size Categories Amount -------1 1 2 2 2 1 1 1 12 1 1 1/2 :Steve Aberle, Girdwood, Alaska : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Kabobs

Fish/Seafood

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

1/2 1/2

Ingredient -- Preparation Method -------------------------------Alaska salmon fillets or steaks (up to 1-1/2 pounds) -- skinned and boned vegetable oil lime -- juice only grated lime zest honey fresh chopped cilantro fresh grated ginger salt pepper red bell pepper -- cut in 1 1/2" pieces green bell pepper -- cut in 1 1/2" pieces mushrooms onion -- cut in 1 1/2" pieces zucchini -- cut in 1/2" slices

Cut salmon into 1-1/2 inch squares. Blend together oil, lime juice, lime zest, honey, cilantro, ginger, salt and pepper. Divide marinade, reserving 1/4 cup for basting. Marinate salmon cubes in remaining mixture for 1 hour, turning occasionally.

Skewer salmon and vegetables alternately on heat-proof skewers. Grill on oiled, heated grill, about 5 minutes per side, basting with reserved marinade. Do not overcook. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 459 Calories (kcal); 32g Total Fat; (60% calories from fat); 25g Protein; 21g Carbohydrate; 59mg Cholesterol; 350mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 5 1/2 Fat; 1/2 Other Carbohydrates NOTES : Over 130 recipes were entered in ASMI's first fishermen's recipe contest. Based on flavor, originality and ease of preparation, this recipe was one of ten recipes selected for publication. Nutr. Assoc. : 3404 0 0 3953 0 26108 20083 0 0 0 0 26405 0 0 * Exported from MasterCook * Hoppin' Haba�ero and Honey Pork Chops Recipe By Serving Size Categories Amount -------4 1 3 1 1 1 : : 4 Preparation Time :0:15 : Main Dishes Pork

Nat. Pork Producers Council

Measure -----------12-ounce can tablespoons tablespoon clove

Ingredient -- Preparation Method -------------------------------boneless pork chops -- 1-inch thick beer honey hot haba�ero pepper sauce garlic -- minced bay leaf

For marinade, in a small saucepan combine beer, honey, pepper sauce, garlic and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Remove and discard bay leaf. Place chops in a 1-gallon self-sealing plastic bag; pour marinade over chops, seal bag and refrigerate for 2 hours. Drain chops, discarding marinade. Place chops on a kettle-style grill directly over medium-hot coals, lower grill hood and grill chops for 4-5 minutes. Turn chops and grill for 4-5 minutes more or until chops are just done. Cuisine: "Mexican" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time):

"0:10" - - - - - - - - - - - - - - - - - - Per serving: 245 Calories (kcal); 10g Total Fat; (38% calories from fat); 19g Protein; 17g Carbohydrate; 40mg Cholesterol; 728mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 887 0 0 3726 0 0 * Exported from MasterCook * Hot 'n Spicy Turkey Burgers Recipe By Serving Size Categories Amount -------1 1/3 1/2 1 1 2 : : 4 Preparation Time :0:00 : BC Turkey Marketing Board Poultry

Burgers/Sandwiches

Measure -----------pound cup cup tablespoon tablespoon cloves teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------ground turkey quick-cooking oats SAUCE ketchup vinegar Worcestershire sauce garlic -- minced crushed chilies (1/4-1/2 teaspoon) Tabasco sauce ground pepper

1/4 1/4 1/4

In a small bowl, mix all sauce ingredients together. Set aside. Combine turkey and oats in a large bowl. Add one-half the sauce and mix thoroughly. Form mixture into four patties. Grill on preheated barbecue at medium-high for 5-7 minutes per side. Baste with remaining sauce after burgers have been turned. Source: "BC Turkey Marketing Board" S(Internet address): "http://www.uniserve.com/bcturkey/core.html" - - - - - - - - - - - - - - - - - - Per serving: 225 Calories (kcal); 9g Total Fat; (33% calories from fat); 25g Protein; 14g Carbohydrate; 73mg Cholesterol; 476mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 5686 0 0 0 0 0 0 0 2612 0 0 * Exported from MasterCook * Hot and Spicy Spareribs Recipe By Serving Size Categories : : 3 Preparation Time :0:20 : Main Dishes Pork

Nat. Pork Producers Council Ribs

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

Measure -----------pounds tablespoons medium cloves 15-ounce can cup cup tablespoons tablespoon teaspoon

Ingredient -- Preparation Method -------------------------------rack pork spareribs butter or margarine onion -- finely chopped garlic -- minced tomato sauce cider vinegar firmly-packed brown sugar chili powder prepared mustard pepper

Melt butter in a large skillet over low heat; add onion and garlic, and saut� until tender. Add remaining ingredients, except ribs, and bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally. Build a banked fire bed in a covered grill. Place ribs on grill over indirect heat; close grill hood. Roast for 1 1/2 hours and then begin basting with sauce every ten minutes, for 30 more minutes. Remove ribs from grill and serve, cutting into serving-size portions. If desired, serve any remaining sauce on the side, bringing it to a boil and boiling gently for 5 minutes. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "1:15" - - - - - - - - - - - - - - - - - - Per serving: 1057 Calories (kcal); 63g Total Fat; (52% calories from fat); 58g Protein; 68g Carbohydrate; 187mg Cholesterol; 1270mg Sodium Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 8 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 9128 0 0 0 0 0 20142 0 0 0 * Exported from MasterCook *

Idaho� Potato & Salmon Shish-Kebab Recipe By Serving Size Categories Amount -------6 1 1/2 3 3 6 1 1/2 6 12 : : 6 Preparation Time :0:00 : Fish/Seafood The Idaho Potato Commission

Kabobs

Measure -----------medium pounds medium medium slices cup cup

Ingredient -- Preparation Method -------------------------------Idaho� Potatoes -- well scrubbed salmon fillet -- cut in 1 1/2-inch chunks onions -- peeled, quartered and separated into slices green bell peppers -- seeded and cut into 1 1/2 pieces (1/2 inch) fresh pineapple -- cored and cut into quarters Italian dressing or vinaigrette barbecue sauce lime wedges for garnish skewers

Slice potatoes crosswise into 1/2-inch round slices. Cook potato slices in a large pot of boiling water until crisp-tender, about 6 minutes. Drain; cool. On each of 12 skewers, thread ingredients in the following order: a pepper to secure food, potato, pineapple, pepper, onion, salmon and another onion. Repeat, beginning with potato, until each skewer holds about eight inches of ingredients. End each skewer with pepper to secure. Continue with remaining skewers. Place skewers in a 13 � 9-inch pan and drizzle Italian dressing over them. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour, or until time to grill. Prepare grill. When grill is ready, lightly oil the grill tray to prevent kebabs from sticking. Grill kebabs, turning and basting often with barbecue sauce, about 6 - 7 minutes or until brown. Serve kebabs with lime wedge garnish. Source: "The Idaho Potato Commission" S(Internet address): "http://www.famouspotatoes.org/" - - - - - - - - - - - - - - - - - - Per serving: 704 Calories (kcal); 28g Total Fat; (33% calories from fat); 29g Protein; 94g Carbohydrate; 59mg Cholesterol; 261mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 4 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : If using wooden skewers soak in water for at least an hour so they don't scorch Nutr. Assoc. : 3740 0 0 0 20153 5456 0 3952 4936 0 * Exported from MasterCook *

Indian Tandoori Ribs Recipe By Serving Size Categories : : 4 Preparation Time :0:15 : Main Dishes Pork

Nat. Pork Producers Council Ribs

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

Measure Ingredient -- Preparation Method ------------ -------------------------------slabs pork spareribs 8-ounce cartons plain yogurt cloves garlic -- crushed tablespoons grated ginger root jalape�o peppers -- seeded cup fresh cilantro leaves tablespoon ground cumin Red food coloring

Combine yogurt, garlic, ginger, chiles, cilantro and cumin in blender container; pur�e. Add a few drops of red food coloring. Place ribs in large plastic bag, coat with marinade, seal bag and refrigerate overnight. Build medium-hot banked fire in kettle-style grill. Drain ribs from marinade and place over drip pan; close grill hood and grill for 1 1/2 hours, until ribs are tender. Cuisine: "Indian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "1:30" - - - - - - - - - - - - - - - - - - Per serving: 119 Calories (kcal); 7g Total Fat; (50% calories from fat); 7g Protein; 8g Carbohydrate; 23mg Cholesterol; 67mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 9128 0 0 0 26360 0 0 0 * Exported from MasterCook * Indonesian-Style Salmon Grille Recipe By Serving Size Categories Amount :Suzanne Abraham, Kodiak, Alaska : 6 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Main Dishes

Fish/Seafood

Measure

Ingredient -- Preparation Method

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

-----------ounces cup cup tablespoons tablespoons teaspoons teaspoon pounds

-------------------------------beer orange marmalade soy sauce sugar oil minced garlic ground ginger green onions -- sliced Alaska salmon fillet or steaks

Blend together all ingredients except green onions and salmon. Place salmon in shallow baking dish; pour marinade over. Cover and refrigerate at least one hour. Remove from marinade and transfer salmon to sheet of heavy-duty foil cut about 2 inches larger than fish all around; bend edges up to make lip around fish. Sprinkle green onions over salmon. Cook salmon on hot grill, but not directly over heat source (coals or gas). Cover grill and open vents. Cook about 20 to 30 minutes, until fish is opaque and flakes easily. Cuisine: "Indonesian" Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 378 Calories (kcal); 11g Total Fat; (27% calories from fat); 39g Protein; 28g Carbohydrate; 98mg Cholesterol; 1516mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates NOTES : Also great with Alaska halibut! Over 130 recipes were entered in ASMI's first fishermen's recipe contest. Based on flavor, originality and ease of preparation, this recipe was one of ten recipes selected for publication. Nutr. Assoc. : 0 0 0 0 0 0 0 3585 3404 0 0 * Exported from MasterCook * Italian Burger Recipe By Serving Size Categories Amount -------1 : : 4 Preparation Time :0:10 : Burgers/Sandwiches

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------ground pork (about 80% lean)

1 1 1 2 2 1/4

teaspoon teaspoon clove teaspoon teaspoons teaspoons

ground black pepper salt garlic -- crushed fennel seed -- crushed red wine olive oil

Gently mix together ground pork and seasonings, shape into 4 burgers about 3/4-inch in thickness. Place over moderately hot coals in a kettle-style grill, lower hood and grill for 5 minutes; turn and finish grilling 4-5 minutes more. Serve immediately, on sandwich buns if desired. Cuisine: "Italian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 277 Calories (kcal); 22g Total Fat; (72% calories from fat); 18g Protein; 1g Carbohydrate; 66mg Cholesterol; 201mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5830 0 0 0 0 0 0 * Exported from MasterCook * Italian Pork Sandwiches Recipe By Serving Size Categories Amount -------1 1 4 : : 4 Preparation Time :0:05 : Burgers/Sandwiches

Nat. Pork Producers Council

Measure Ingredient -- Preparation Method ------------ -------------------------------pound boneless pork -- cut into 3/4" cubes 8 ounce bottle low-calorie Italian dressing (purchased) French-style rolls -- split and toasted

In self-sealing plastic bag, marinate pork cubes in dressing, refrigerated, overnight (6-24 hours). Discard dressing and thread pork cubes onto barbecue skewers. (Note: If using wooden skewers, soak skewers in water for an hour before using to prevent burning.) Grill or broil, about four inches from heat, for 8-10 minutes, turning to brown all sides. Place cubes inside rolls and serve with purchased marinated roasted peppers, if desired. Cuisine: "Italian" Source: "National Pork Producers Council" S(Internet address):

"http://www.nppc.org" T(Cooking Time): "0:10" - - - - - - - - - - - - - - - - - - Per serving: 301 Calories (kcal); 11g Total Fat; (33% calories from fat); 27g Protein; 22g Carbohydrate; 77mg Cholesterol; 734mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1169 757 3327 * Exported from MasterCook * Italian Sausage and Pepper Heroes Recipe By Serving Size Categories Amount -------4 4 strips 4 strips 2 6 6 16 : : 16 Preparation Time :0:30 : Burgers/Sandwiches Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------sweet or hot Italian sausage links (16 links) red bell peppers -- stemmed, seeded and sliced into 1/4" green bell peppers -- stemmed, seeded and sliced into 1/4"

tablespoons large cloves

olive oil sweet onions -- peeled and thinly sliced garlic -- crushed Salt -- to taste Ground black pepper -- to taste hero rolls -- sliced lengthwise toasted, if desired

Grill sausages over hot coals, turning occasionally, until done, about 10 minutes total. Remove from grill and keep warm. Meanwhile, in large skillet, saut� peppers in the olive oil until softened, about 5 minutes. Add the onions and garlic, season with salt and pepper and continue cooking, stirring frequently, until vegetables are lightly browned, 10-15 minutes. Pepper mixture can be made ahead; reheat to serve or serve at room temperature. Place sausage links in hero rolls, generously add saut�ed pepper mixture to each sandwich. Cuisine: "Italian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org"

- - - - - - - - - - - - - - - - - - Per serving: 831 Calories (kcal); 41g Total Fat; (45% calories from fat); 29g Protein; 83g Carbohydrate; 86mg Cholesterol; 1594mg Sodium Food Exchanges: 5 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 759 0 0 0 0 0 0 0 26391 0 * Exported from MasterCook * Javanese Pork Sat� Recipe By Serving Size Categories Amount -------1 2 1/2 1 2 2 1 1 1 : : 4 Preparation Time :0:15 : Main Dishes Pork

Nat. Pork Producers Council

Measure -----------pound tablespoons cup clove tablespoons tablespoons tablespoon Dash tablespoon

Ingredient -- Preparation Method -------------------------------boneless pork loin peanut butter minced onion garlic -- minced lemon juice soy sauce brown sugar hot pepper sauce vegetable oil

Cut pork into 1/2-inch cubes. Blend remaining ingredients together (a blender does this well). Marinate pork in mixture for 10 minutes. Thread pork on skewers (if using bamboo skewers, soak in water for one hour to prevent burning). Grill or broil for 10-12 minutes, turning occasionally, until done. Serve with hot cooked rice, if desired. Cuisine: "Javanese" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:10" - - - - - - - - - - - - - - - - - - Per serving: 266 Calories (kcal); 15g Total Fat; (49% calories from fat); 26g Protein; 7g Carbohydrate; 73mg Cholesterol; 614mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2311 0 0 0 0 0 0 0 0

* Exported from MasterCook * Jerk Ribs Recipe By Serving Size Categories : : 10 Preparation Time :0:10 : Main Dishes Pork

Nat. Pork Producers Council Ribs

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

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

Ingredient -- Preparation Method -------------------------------pork back ribs dried minced onion onion powder ground thyme salt ground allspice ground nutmeg ground cinnamon sugar black pepper cayenne

In a small jar with tight-fitting lid, shake together all dry ingredients until well-blended. Rub dry mixture onto all surfaces of ribs. Grill ribs over indirect heat in covered grill, turning occasionally, until ribs are very tender, about 1 1/2 hours (OR roast ribs on rack in shallow pan in 350�F oven for 1 1/2 hours). Cut into 1- or 2-rib portions to serve. Cuisine: "Caribbean" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "1:30" - - - - - - - - - - - - - - - - - - Per serving: 174 Calories (kcal); 13g Total Fat; (70% calories from fat); 9g Protein; 4g Carbohydrate; 46mg Cholesterol; 470mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4547 3132 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Joe's Blackened 'n Grilled Alaska Seafood Recipe By :Recipe by Alaska Fisherman Joseph R. Brunner, Homer, Alaska

Serving Size Categories Amount -------1 1 1/2 1/4 1/8 1/8 1/2

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

Fish/Seafood

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

4

Ingredient -- Preparation Method -------------------------------blackened Cajun seasoning mix OR Cajun seasoning mix garlic salt onion powder black pepper cayenne pepper olive or canola oil Alaska salmon, halibut steaks or steaks (4 to 6 ounces each)

Blend all seasonings with oil and pour into gallon size zip-lock plastic bag. Add salmon, turning over to coat on all sides. Refrigerate salmon while heating grill. Heat heavy duty skillet or range top. Sear seafood, about 15 to 30 seconds on each side. Remove to platter. Transfer seafood to oiled hot grill. Turn once, basting with remaining marinade; cook about 6 to 12 minutes per inch of thickness. Do not overcook. Cuisine: "Cajun" Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 374 Calories (kcal); 31g Total Fat; (74% calories from fat); 23g Protein; 1g Carbohydrate; 59mg Cholesterol; 386mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : Over 130 recipes were entered in ASMI's first fishermen's recipe contest. Based on flavor, originality and ease of preparation, this recipe was one of ten recipes selected for publication. Nutr. Assoc. : 2130706543 0 2419 0 0 0 0 986 4817 0 * Exported from MasterCook * Jumping Jacques Jalape�o Burgers Recipe By Serving Size Categories Amount -------: : 4 Preparation Time :0:00 : Beef The Texas Beef Council

Burgers/Sandwiches

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

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

1 1 4 1 1 4

1/2 1/2

1/2

pound tablespoon teaspoon teaspoon teaspoons small clove teaspoons cup

ground beef cream salt pepper jalape�o nacho slices -- chopped onion (approximately 4 tablespoons) -- diced garlic -- crushed Salsa Picante Cheddar cheese -- shredded

Mix beef, onion, cream, garlic, salt and pepper and form into 8 thin patties. Top each of 4 patties with 1 teaspoon Salsa Picante, 1 teaspoon Jalape�o Nacho Slices and 2 tablespoons cheese. Top with remaining 4 patties, press edges to seal in toppings. Grill over medium coals for 12 minutes. Turn once after 7 minutes. Description: "This burger can stand alone or be eaten with lettuce and tomato. Spread bun with or dip in extra Salsa." Cuisine: "Mexican" Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" - - - - - - - - - - - - - - - - - - Per serving: 432 Calories (kcal); 36g Total Fat; (75% calories from fat); 23g Protein; 4g Carbohydrate; 115mg Cholesterol; 494mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve on your favorite bun. This burger can stand alone or be eaten with lettuce and tomato. Spread bun with or dip in extra salsa. Nutr. Assoc. : 0 0 0 0 760 26410 0 1325 0 * Exported from MasterCook * Latin American Rub Recipe By Serving Size Categories Amount -------4 4 2 : : 16 Preparation Time :0:00 : Bastes/ Rubs/ Marinades

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------ground cumin chili powder ground coriander

1 2 2 1 2

tablespoon tablespoons tablespoons tablespoon tablespoons

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 * Lemon-Herbed Steak Recipe By Serving Size Categories Amount -------16 : : 4 Preparation Time :0:00 : Beef The Texas Beef Council

Main Dishes

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

Ingredient -- Preparation Method -------------------------------boneless beef top loin steaks (approximately 1 pound) -- cut 1 inch thick Salt SEASONINGS garlic clove -- crushed lemon peel -- grated dried thyme leaves pepper

1 1 1/2 1/4

large teaspoon teaspoon teaspoon

In small bowl, combine seasoning ingredients; press into both sides of beef steaks. Place steaks on grid over medium ash-covered coals. Grill uncovered 16 to

18 minutes for medium rare to medium doneness, turning occasionally. Trim fat from steaks. Carve steaks crosswise into thick slices; season with salt, as desired. Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" Start to Finish Time: "0:25" - - - - - - - - - - - - - - - - - - Per serving: 253 Calories (kcal); 19g Total Fat; (67% calories from fat); 20g Protein; 1g Carbohydrate; 69mg Cholesterol; 55mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with vegetables. Nutr. Assoc. : 26142 0 0 0 0 0 3159 1091 * Exported from MasterCook * Lemon-Herbed Steak and Vegetables Recipe By Serving Size Categories Amount -------1 2 1 1 : : 4 : Beef Preparation Time :0:00 The Texas Beef Council Ingredient -- Preparation Method -------------------------------boneless beef top loin steaks -- cut 1 inch thick butter -- melted fresh lemon juice Salt Green Giant American Mixtures Heartland Style Frozen Vegetables SEASONINGS garlic -- minced lemon peel -- grated dried thyme leaves pepper

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

2 2 1 1/4

large cloves teaspoons teaspoon teaspoon

In small bowl, combine seasoning ingredients; mix well. Remove 1 tablespoon seasoning; press evenly into both sides of beef steaks. Stir butter, lemon juice and 1/4 teaspoon salt into remaining seasoning in bowl; set aside. Place steaks on grid over medium ash-covered coals. Grill 16 to 18 minutes for medium-rare to medium doneness, turning occasionally. Meanwhile prepare vegetables according to package directions. Combine

vegetables and reserved butter mixture; toss to coat. Trim fat from steaks. Carve steaks crosswise into thick slices; season with salt, as desired. Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" Start to Finish Time: "0:30" - - - - - - - - - - - - - - - - - - Per serving: 336 Calories (kcal); 25g Total Fat; (65% calories from fat); 21g Protein; 7g Carbohydrate; 85mg Cholesterol; 135mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Serving Ideas : Serve with vegetables. Nutr. Assoc. : 26142 0 0 0 912 0 0 0 0 3159 0 * Exported from MasterCook * Lime Marinated Pork Recipe By Serving Size Categories Amount -------2 2 1/2 1/2 1/4 1/4 : : 4 Preparation Time :0:00 : Main Dishes Swift & Company

Pork

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

1

Ingredient -- Preparation Method -------------------------------MARINADE fresh lime juice vegetable oil brown sugar salt ground coriander ground ginger pork shoulder, country style

Combine marinade ingredients. Reserve 1/4 cup. Place pork in zipper lock bag. Add remaining marinade; seal and chill 2-4 hours, turning bag over once. Prepare grill for medium-direct heat. Spray grid with cooking spray. Drain and discard marinade from pork. Place pork on grid, grill covered 6 minutes per side. Brush pork with reserved marinade; grill 3 more minutes per side or until pork reaches an internal temperature of 160�F. Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - Per serving: 380 Calories (kcal); 31g Total Fat; (72% calories from fat); 17g Protein; 10g Carbohydrate; 66mg Cholesterol; 380mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 1/2 Other Carbohydrates NOTES : Preparation: Grill Nutr. Assoc. : 0 0 0 0 0 0 0 906 * Exported from MasterCook * Mackerel Kebabs with Sea Parsley� Dressing Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Fish/Seafood Main Dishes

Kabobs Ocean Produce International

Amount -------1 3 12 8

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

Ingredient -- Preparation Method -------------------------------mackerel fillets chopped Sea Parsley� cherry tomatoes pitted black olives Finely grated rind and juice of 1 lemon Salt and black pepper

Cut the fish into 1 1/2 inch chunks and place in a bowl with half the lemon rind and juice, half of the Sea Parsley�, and some seasoning. Cover the bowl and leave to marinate for 30 minutes. Thread the chunks of fish on to 8 long wooden or metal skewers, alternating them with the cherry tomatoes and olives. Cook the kebabs over a hot grill for 3-4 minutes, turning the kebabs occasionally, until the fish is cooked. Mix the remaining lemon rind and juice with the remaining Sea Parsley� in a small bowl, then season to taste with salt and pepper. Spoon the dressing over the kebabs and serve hot with plain boiled rice or noodles and a leafy salad. Source: "Ocean Produce International" S(Internet address): "http://www.oceanproduce.com/" - - - - - - - - - - - - - - - - - - Per serving: 140 Calories (kcal); 3g Total Fat; (22% calories from fat); 23g Protein; 3g Carbohydrate; 60mg Cholesterol; 261mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 524 0 0 0 0 * Exported from MasterCook * Maple-Mustard-Glazed Spareribs Recipe By Serving Size Categories : : 4 Preparation Time :0:20 : Main Dishes Pork

Nat. Pork Producers Council Ribs

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

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

Ingredient -- Preparation Method -------------------------------pork spareribs salt mixed pickling spice onion -- coarsely chopped vegetable oil maple-flavored syrup vinegar water Dijon-style mustard salt freshly ground pepper

Sprinkle spareribs with the 1/2 teaspoon salt. Tie pickling spice in several thicknesses cheesecloth to make a bouquet garni; set aside. For glaze, in a saucepan cook onion in hot oil till tender. Add the bouquet garni. Stir in syrup, vinegar, water, mustard, dash salt and pepper; simmer 20 minutes. Discard bouquet garni. Make a foil drip pan, if desired; arrange slow coals on both sides of drip pan. Place ribs on grill; lower the grill hood. Grill ribs about 1 1/2 hours, turning once. During cooking, brush the ribs occasionally with glaze. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "1:00" - - - - - - - - - - - - - - - - - - Per serving: 858 Calories (kcal); 57g Total Fat; (59% calories from fat); 55g Protein; 30g Carbohydrate; 166mg Cholesterol; 518mg Sodium Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 9128 0 4470 0 0 866 0 0 0 0 0 * Exported from MasterCook *

Margarita Pork Kabobs Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Kabobs Pork

Main Dishes Swift & Company

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

Measure -----------pound cup cup teaspoons teaspoon teaspoon clove large ears tablespoons teaspoons teaspoon tablespoon

Ingredient -- Preparation Method -------------------------------Armour Trim & Tender Pork tenderloin -- cut into 1-inch margarita mix OR lime juice AND sugar AND salt ground coriander garlic -- minced green or red pepper -- cut into 8 pieces corn -- cut into 8 pieces butter -- softened lime juice sugar minced parsley

1/8

Combine margarita mix, coriander, and garlic. Place pork cubes in heavy plastic bag; pour marinade over to cover. Marinate for at least 30 minutes. Blend together well the butter, lime juice, sugar, and parsley; set aside. Thread pork cubes onto skewers, alternating with pieces of corn and pepper. (If using bamboo skewers, soak in water 20-30 minutes before using.) Grill over hot coals, basting with butter mixture, for 10-15 minutes, turning frequently. Cuisine: "Mexican" Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 288 Calories (kcal); 10g Total Fat; (31% calories from fat); 26g Protein; 26g Carbohydrate; 71mg Cholesterol; 137mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates NOTES : Preparation: Grill Nutr. Assoc. : 0 5691 0 2130706543 0 2130706543 0 2130706543 0 0 2236 0 0 0 0 0 * Exported from MasterCook *

Marinated Pork Chops with Whiskey Sauce Recipe By Serving Size Categories Amount -------4 1 1/3 1/4 1 1 1 1/2 2 1 1 1 : : 4 Preparation Time :0:10 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless pork chops -- 1-inch thick frozen apple juice concentrate -- thawed whiskey olive oil molasses ground cumin ground coriander garlic salt coarsely ground black pepper fennel seed -- crushed cold water cornstarch

For marinade, in a small bowl combine apple juice concentrate, whiskey, olive oil, molasses, cumin, coriander and garlic salt. Place chops in a 1-gallon self-sealing plastic bag; pour marinade over chops; seal bag. Marinate in refrigerator for 8 hours or overnight. Drain chops, reserving marinade. In a small bowl combine ground pepper and fennel seed. Press the pepper mixture onto both sides of the chops. Place chops on a kettle-style grill directly over medium-hot coals, lower grill hood and grill for 4-5 minutes, turn chops and grill for 4-5 minutes more, until just done. Meanwhile, strain the reserved marinade. In a small saucepan bring marinade to boiling. Combine water and cornstarch; stir into mixture in saucepan and cook over medium heat, stirring constantly, until sauce thickens. Serve sauce with chops. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 417 Calories (kcal); 24g Total Fat; (55% calories from fat); 20g Protein; 23g Carbohydrate; 40mg Cholesterol; 901mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 887 2061 0 0 0 0 0 0 20072 0 0 0 * Exported from MasterCook * Marinated Turkey Medallions Recipe By Serving Size Categories : : 5 Preparation Time :0:00 : Kabobs

Main Dishes

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

The Butterball Turkey Company

Measure Ingredient -- Preparation Method ------------ -------------------------------tablespoons olive oil cup white balsamic vinegar cup grated Parmesan cheese teaspoon Italian seasoning teaspoon garlic salt teaspoon coarse ground black pepper 1.25 pound package Butterball� 99% Fat Free Fresh Turkey Breast Medallions

In small bowl, whisk together oil, vinegar, cheese, Italian seasoning, garlic salt and pepper. Pour marinade into plastic bag. Add medallions, close bag and work marinade around turkey. Refrigerate and let stand 15 to 30 minutes. Heat broiler or prepare outdoor grill for direct heat cooking. Thread medallions on metal skewers. Cook 18 to 20 minutes, turning once or twice, until turkey reaches 170�F. Source: "The Butterball Turkey Company" S(Internet address): "http://www.butterball.com/" Copyright: "� 1998 Butterball Turkey Company" - - - - - - - - - - - - - - - - - - Per serving: 220 Calories (kcal); 10g Total Fat; (42% calories from fat); 29g Protein; 2g Carbohydrate; 74mg Cholesterol; 438mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 5554 0 0 0 161 27022 0 * Exported from MasterCook * Mediterranean Pork Kabobs Recipe By Serving Size Categories : : 4 Preparation Time :0:15 : Kabobs Nat. Pork Producers Council

Main Dishes Pork

Amount -------1 1 1 squares 1

Measure -----------pound 6-ounce jar teaspoon

Ingredient -- Preparation Method -------------------------------boneless pork loin (or 4 boneless pork chops) marinated artichoke hearts sweet red bell pepper -- seeded and cut into 1 inch hot pepper sauce

1 2 2

teaspoon tablespoons teaspoons

oregano lemon juice ground black pepper

Cut pork loin or chops into 1-inch cubes and place in a self-sealing bag. Drain artichoke hearts, reserving marinade; set artichoke hearts and bell pepper squares aside. Add reserved marinade with remaining ingredients to bag; mix well and seal bag. Let stand for 30 minutes, turning bag occasionally (or refrigerate overnight). Prepare medium-hot coals in covered grill; skewer* pork, artichoke hearts and pepper squares; grill for 15 minutes, just until done and nicely browned. Cuisine: "Mediterranean" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:15" - - - - - - - - - - - - - - - - - - Per serving: 183 Calories (kcal); 7g Total Fat; (36% calories from fat); 22g Protein; 7g Carbohydrate; 51mg Cholesterol; 211mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : *If using bamboo skewers, soak in water for one hour before using. Nutr. Assoc. : 26384 0 4695 0 0 0 0 * Exported from MasterCook * Melissa's Marinated Vegetable and Tempeh Kabobs Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Indiana Soybean Board Main Dishes

Kabobs Vegetarian

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

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

Ingredient -- Preparation Method -------------------------------tamari tarragon vinegar lemon juice olive oil fresh basil OR dried basil fresh thyme OR dried thyme fresh cilantro OR

1 2 8 1 1 1 1 1 12 8

1/8

teaspoon cloves teaspoon ounces medium small medium

dried cilantro garlic -- crushed black pepper tempeh -- cut into 8 cubes red pepper -- cut into 1/2-inch strips green pepper -- cut into 1/2-inch strips onion -- quartered zucchini -- sliced 1/2-inch thick yellow summer squash -- sliced 1/2-inch thick mushrooms cherry tomatoes

In a large jar, combine the tamari, tarragon vinegar, lemon juice, olive oil, basil, thyme, cilantro, garlic, and black pepper for a marinade; shake well to mix. Place the tempeh cubes in a steamer or metal sieve over boiling water and steam for 15 minutes. In a large bowl, combine the red pepper, green pepper, onion, zucchini, squash, mushrooms, and tomatoes. Add the tempeh cubes and marinade, and refrigerate for at least 1 hour. On four skewers, alternate the vegetables and tempeh. Grill for 5-7 minutes, turning frequently and brushing with the marinade. Serve the vegetables and tempeh either on or off the skewers. Source: "Indiana Soybean Board" S(Internet address): "http://www.soyfoods.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 256 Calories (kcal); 12g Total Fat; (38% calories from fat); 16g Protein; 27g Carbohydrate; 0mg Cholesterol; 1020mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1476 0 0 0 2130706543 0 0 2130706543 0 0 2130706543 0 383 0 0 0 0 0 0 0 26490 0 0 * Exported from MasterCook * Mesquite Beef Skewers Recipe By Serving Size Categories Amount -------1 1 1 : : 16 Preparation Time :0:00 : Beef Lawry's

Kabobs

Measure Ingredient -- Preparation Method ------------ -------------------------------pound top sirloin steak -- cut into chunks 12-ounce bottle Lawry's Mesquite Marinade with Lime Juice Wooden skewers green bell pepper -- cored, seeded and cut into 1/2-inch

pieces 1 16

red onion -- cut into chunks mushroom caps

In resealable plastic bag, combine beef and 2/3 cup Marinade; seal and shake to coat. Marinate in refrigerator for at least 30 minutes; discard used marinade. On wooden skewers, thread beef, green pepper, red onion and mushrooms. Grill or broil to desired doneness, turning once and basting often with additional Marinade. Makes about 16 skewers Description: "Just a few ingredients and you have all you need for a sensational grill party!" Source: "Lawry's" S(Internet address): "http://www.lawrys.com/" - - - - - - - - - - - - - - - - - - Per serving: 60 Calories (kcal); 1g Total Fat; (20% calories from fat); 7g Protein; 5g Carbohydrate; 16mg Cholesterol; 447mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 5885 5619 0 0 0 * Exported from MasterCook * Mexicali Pork Salad Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Main Dishes Salads

Pork Swift & Company

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

Measure Ingredient -- Preparation Method ------------ -------------------------------pound pork tenderloin cup nonfat Italian dressing 16-ounce can red kidney beans -- rinsed and drained cup thinly sliced celery cup salsa cup frozen corn -- thawed cup diced green pepper teaspoon chili powder 16-ounce package garden salad mix (4 cups) tomatoes -- cut into wedges cup nonfat shredded Cheddar cheese

In zipper lock bag, place pork and Italian dressing; seal and chill 2 hours, turning bag over once. In large bowl, combine beans, celery, salsa, corn, pepper and chili powder. Cover and chill. Prepare grill for

medium-direct heat. Spray cooking grid with nonstick cooking spray. Place pork on grid, grilling for 25-30 minutes or until pork reaches an internal temperature of 160�F. Turn pork occasionally to grill all sides. Remove pork from grill, let stand, tented with foil for 10 minutes. Slice tenderloin into 1/2 inch slices. Arrange bean mixture, pork slices, tomatoes and cheese on salad greens. Serve with additional salsa, if desired. Cuisine: "Mexican" Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 267 Calories (kcal); 4g Total Fat; (12% calories from fat); 30g Protein; 29g Carbohydrate; 58mg Cholesterol; 1058mg Sodium Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 3815 20195 0 0 3591 0 4165 0 0 * Exported from MasterCook * Mushroom-Stuffed Pork Burgers Recipe By Serving Size Categories Amount -------3/4 1/4 1 2 1 1/2 1 1 1/4 1/8 : : 6 Preparation Time :0:15 : Burgers/Sandwiches

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------thinly sliced fresh mushrooms thinly sliced green onion garlic -- minced butter or margarine lean ground pork Dijon-style mustard Worcestershire sauce salt freshly ground pepper

In skillet, saut� mushrooms, onion and garlic in butter until tender, about 2 minutes; set aside. Combine ground pork, mustard, Worcestershire sauce, salt and pepper; mix well. Shape into 12 patties, about 4 inches in diameter. Spoon mushrooms mixture onto center of 6 patties. Spread to within 1/2 inch of edge. Top with the remaining 6 patties; seal edges. Place patties on grill about 6 inches over medium coals. Grill 10-15 minutes, turning once. Serve on buns, if desired.

Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:15" - - - - - - - - - - - - - - - - - - Per serving: 315 Calories (kcal); 25g Total Fat; (73% calories from fat); 20g Protein; 1g Carbohydrate; 85mg Cholesterol; 185mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 20063 20031 0 0 3623 0 0 0 0 * Exported from MasterCook * Mustard-Bourbon Kabobs Recipe By Serving Size Categories Amount -------1 4 4 2 2 : : 4 Preparation Time :0:10 : Kabobs Nat. Pork Producers Council

Main Dishes

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

Ingredient -- Preparation Method -------------------------------boneless pork -- cut into 3/4" cubes Dijon-style mustard brown sugar bourbon soy sauce

In self-sealing plastic bag, combine all ingredients and mix well. Refrigerate overnight (6-24 hours). Remove pork from marinade and thread pork cubes onto skewers. (Note: If using wooden skewers, soak skewers in water for an hour before using to prevent burning.) Broil or grill kabobs about four inches from heat source, turning occasionally, for 8-10 minutes, until nicely browned. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:50" - - - - - - - - - - - - - - - - - - Per serving: 219 Calories (kcal); 9g Total Fat; (36% calories from fat); 23g Protein; 11g Carbohydrate; 35mg Cholesterol; 1172mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 888 0 0 0 0

* Exported from MasterCook * New Delhi Dreaming Shrimp Kabobs Recipe By Serving Size Categories Amount -------4 2 1 1 36 12 : : 6 Preparation Time :0:00 : California Olive Industry Kabobs

Fish/Seafood

Measure -----------dozen cups tablespoon teaspoon large

Ingredient -- Preparation Method -------------------------------whole pitted California ripe olives stir-fry sauce* curry powder liquid smoke** shrimp -- peeled bamboo skewers (soaked in water)

Measure ripe olives and reserve. Mix next three ingredients in large bowl or plastic bag. Add shrimp. Chill for at least two hours. Remove shrimp from marinade, reserving all liquid. Intersperse four olives and three shrimp on each presoaked skewer. Grill or broil kabobs over/under high heat for 3 minutes. Turn over and continue cooking for 2 more minutes. Baste frequently with remaining marinade. Source: "California Olive Industry" S(Internet address): "http://www.calolive.org/index.html" - - - - - - - - - - - - - - - - - - Per serving: 156 Calories (kcal); 4g Total Fat; (22% calories from fat); 13g Protein; 19g Carbohydrate; 65mg Cholesterol; 3211mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : *House Of China & trade **2 Colgin & trade Nutr. Assoc. : 4281 560 0 3965 26456 2130706543 * Exported from MasterCook * Nutty Kabobs Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Kabobs Pork

Main Dishes Swift & Company

Amount -------1 2

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

Ingredient -- Preparation Method -------------------------------Armour pork tenderloin sugar

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

tablespoons tablespoons tablespoon cup cloves teaspoon cup cup cloves tablespoons tablespoons tablespoon teaspoon

oil soy sauce lemon juice minced onion garlic -- crushed ground red pepper DIPPING SAUCE pineapple juice peanut butter garlic brown sugar lemon juice soy sauce crushed red pepper

Cut pork into 1/2" cubes. Combine remaining ingredients and pour over pork; cover and refrigerate for one hour. Thread pork onto skewers and grill 6" above a solid bed of glowing coals. Turn, basting with marinade, until browned on all sides. Serve with hot cooked rice, if desired, and Dipping Sauce. ____________________ DIPPING SAUCE: Combine thoroughly. Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 531 Calories (kcal); 33g Total Fat; (52% calories from fat); 36g Protein; 31g Carbohydrate; 56mg Cholesterol; 1026mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 5 Fat; 1/2 Other Carbohydrates NOTES : Preparation: Grill Nutr. Assoc. : 1239 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 3002 * Exported from MasterCook * Nutty Pork Broil Recipe By Serving Size Categories Amount -------1 4 2 2 2 1 : : 4 Preparation Time :0:15 : Appetizers/Snacks Nat. Pork Producers Council

Kabobs

Measure -----------pound tablespoons tablespoons tablespoons teaspoons clove

Ingredient -- Preparation Method -------------------------------pork tenderloin -- cut into 1" cubes peanut butter soy sauce ground coriander ground cumin garlic -- minced

1/2 1 1

teaspoon tablespoon tablespoon

chili powder lemon juice vegetable oil Spicy Dipping Sauce -- see recipe

Blend together peanut butter, soy sauce, coriander, cumin, garlic, chili powder, lemon juice and oil. Rub paste into pork cubes. Cover, let marinate at least 30 minutes (if marinating longer than 30 minutes, refrigerate). Thread cubes onto 4-6 skewers (if using bamboo skewers, soak for 20-30 minutes in water first). Grill over hot coals, or broil, about six inches from heat, for 10-12 minutes, turning once. Serve with Spicy Dipping Sauce. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:10" - - - - - - - - - - - - - - - - - - Per serving: 274 Calories (kcal); 16g Total Fat; (51% calories from fat); 29g Protein; 5g Carbohydrate; 74mg Cholesterol; 652mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 414 0 0 0 0 0 0 * Exported from MasterCook * Old West Burgers Recipe By Serving Size Categories Amount -------1 1 1 4 4 : : 4 Preparation Time :0:00 : Beef Lawry's

Burgers/Sandwiches

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

Ingredient -- Preparation Method -------------------------------ground beef OR pound ground turkey 1-ounce package Lawry's Taco Spices and Seasonings slices cheddar cheese Kaiser, onion or hamburger buns GARNISHES Sliced onion Tomatoes Lettuce Salsa

In bowl, combine meat and Taco Spices and Seasonings; shape into 4

patties. Grill or broil until no longer pink inside, about 8 to 10 minutes. Top each patty with cheese and place on open bun. Garnish with onions, tomatoes, lettuce and salsa. Description: "When you want a great new taste in your burgers!" Source: "Lawry's" S(Internet address): "http://www.lawrys.com/" - - - - - - - - - - - - - - - - - - Per serving: 420 Calories (kcal); 20g Total Fat; (42% calories from fat); 35g Protein; 26g Carbohydrate; 103mg Cholesterol; 963mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Serving Ideas : Menu Idea: Serve with baked beans and fresh fruit. Nutr. Assoc. : 2130706543 0 5686 5242 26924 713 0 0 0 0 0 * Exported from MasterCook * Orange Glazed Pork Recipe By Serving Size Categories Amount -------1/4 1/4 : : 4 Preparation Time :0:00 : Main Dishes Swift & Company

Pork

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

2 2 1

1/2 1/2 1

Ingredient -- Preparation Method -------------------------------GLAZE reduced sodium chicken broth orange marmalade sherry olive oil soy sauce dried marjoram leaves fresh lemon juice Pork Shoulder Roast

In 1 1/2-quart saucepan, combine glaze ingredients. Heat over low heat until marmalade is just melted. Reserve 1/2 cup glaze. Place pork in zipper lock bag. Add remaining glaze; seal and chill 2 hours, turning bag over once. Prepare grill for medium-direct heat. Spray cooking grid with nonstick cooking spray. Drain and discard glaze from pork. Place meat on grid, grill covered 6 minutes per side. Brush with reserved glaze; grill 3 more minutes per side or until pork reaches an internal temperature of 160�F.

Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 326 Calories (kcal); 22g Total Fat; (60% calories from fat); 18g Protein; 14g Carbohydrate; 41mg Cholesterol; 799mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 4017 0 0 0 0 875 0 1226 0 * Exported from MasterCook * Orange Sesame Turkey Cutlets Recipe By Serving Size Categories Amount -------4 1/4 1 1 1 2 1/2 1 1 1/8 1 : : 4 Preparation Time :0:00 : BC Turkey Marketing Board Poultry

Main Dishes

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

Ingredient -- Preparation Method -------------------------------turkey breast cutlets or steaks fresh orange juice soy sauce honey orange marmalade sesame oil fresh ginger root -- minced orange zest garlic -- minced pepper sesame seeds (optional)

Combine all sauce ingredients except sesame seeds. Reserve 2 tablespoons of sauce. Marinate turkey in remainder of sauce in refrigerator for 20-30 minutes. Preheat barbecue to medium and lightly grease grill. Cook cutlets for 4-6 minutes per side. Remove from heat, drizzle 1 teaspoon of reserved sauce on each cutlet and sprinkle with sesame seeds. Serve immediately. Cuisine: "Asian" Source: "BC Turkey Marketing Board" S(Internet address): "http://www.uniserve.com/bcturkey/core.html" - - - - - - - - - - - - - - - - - - -

Per serving: 938 Calories (kcal); 8g Total Fat; (8% calories from fat); 192g Protein; 11g Carbohydrate; 484mg Cholesterol; 643mg Sodium Food Exchanges: 0 Grain(Starch); 23 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 27022 0 0 0 0 0 0 0 0 0 1357 * Exported from MasterCook * Orange-Ginger Pork Roast Recipe By Serving Size Categories Amount -------3 1 1 1/2 1/2 : : 12 Preparation Time :0:15 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless pork loin roast -- rolled and tied dry mustard salt white pepper -- ground dry ginger Ginger Glaze -- see recipe

In small bowl combine mustard, salt, pepper and ginger; rub mixture into roast. Place roast on grill over foil drip pan. Close grill hood. Grill over slow coals 1 to 1 1/2 hours, until meat thermometer reads 155-160�F, brushing with glaze every 10 minutes during the last 30 minutes of grilling time. Let roast stand 10 minutes before carving. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "1:30" - - - - - - - - - - - - - - - - - - Per serving: 357 Calories (kcal); 7g Total Fat; (19% calories from fat); 26g Protein; 43g Carbohydrate; 73mg Cholesterol; 2531mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 2311 0 0 0 631 0 * Exported from MasterCook * Ginger Glaze Recipe By Serving Size Categories : : 10 Preparation Time :0:00 : Nat. Pork Producers Council

Sauce/ Baste/ Gravy

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

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

Ingredient -- Preparation Method -------------------------------grated ginger root garlic -- minced sugar dry sherry ketchup soy sauce

In a large saucepan, mix together grated ginger, minced garlic, sugar, dry sherry, ketchup and soy sauce. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 229 Calories (kcal); trace Total Fat; (0% calories from fat); 3g Protein; 52g Carbohydrate; 0mg Cholesterol; 2756mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 3 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Orange-Glazed Pork Roast Recipe By Serving Size Categories Amount -------6 1 3 2 1 : : 12 Preparation Time :0:15 : Main Dishes Pork

Nat. Pork Producers Council

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

1/2

Ingredient -- Preparation Method -------------------------------bone-in pork loin roast dry mustard Salt Freshly ground pepper frozen orange juice concentrate -- thawed (1/2 can) honey steak sauce orange -- sliced (optional)

Rub dry mustard into roast and sprinkle with salt and freshly ground pepper. Make a drip pan of aluminum foil about 1 1/2 inches deep and extending about 3 inches on each side of roast; place under roast. Insert meat thermometer into thickest part of roast. Place on grill about 6 inches above low coals. Close hood of grill. Cook for 1 to 1 1/2 hours or until meat thermometer registers 150�F.

Combine orange juice concentrate, honey and steak sauce in a small saucepan. Heat until bubbly, and brush on roast. Grill an additional 20 minutes or until meat thermometer registers 160�F, basting often with sauce. Let roast stand for 10-15 minutes before carving to allow juices to set. Garnish with orange slices, if desired. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "1:15" - - - - - - - - - - - - - - - - - - Per serving: 255 Calories (kcal); 8g Total Fat; (28% calories from fat); 29g Protein; 16g Carbohydrate; 71mg Cholesterol; 95mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 4575 0 0 0 0 0 0 0 * Exported from MasterCook * Orange-Marinated Pork Sandwiches with Apricot Sauce Recipe By Serving Size Categories Amount -------1 1/2 : : 4 Preparation Time :0:15 : Burgers/Sandwiches

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless pork loin SAUCE apricot or mango chutney Madeira wine mustard garlic -- finely chopped black pepper MARINADE orange juice Madeira wine grated orange peel grated ginger root bread slices -- 1 inch thick green onions -- chopped chopped cilantro

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

In a small bowl, combine sauce ingredients. Cover and refrigerate until needed. Place pork loin in a shallow dish. In a small bowl, combine marinade

ingredients and pour over pork; turn to coat. Cover and refrigerate 8-24 hours. Remove pork from marinade. Grill or roast in oven at 350�F for 45 minutes, or until meat thermometer registers 160�F, basting occasionally with marinade. Let stand 5-10 minutes. Thinly slice pork and place on toasted bread. Top with sauce. Sprinkle with onion and cilantro. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:45" - - - - - - - - - - - - - - - - - - Per serving: 380 Calories (kcal); 8g Total Fat; (19% calories from fat); 33g Protein; 37g Carbohydrate; 86mg Cholesterol; 230mg Sodium Food Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5809 0 0 382 4080 0 0 0 0 0 0 4080 0 0 0 0 0 * Exported from MasterCook * Orchard Harvest Pork Kabobs Recipe By Serving Size Categories Amount -------4 1 2 1/2 1/3 : : 4 Preparation Time :0:15 : Kabobs Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------wooden (soak in water before using) or metal skewers pork loin -- cut into 3/4-inch cubes cherry preserves Dijon-style mustard white vinegar

Divide pork cubes evenly and place on skewers. Preheat broiler with rack set at highest position. Broil cubes until golden brown on all sides. Transfer to baking dish. Change oven setting to bake at 350�F. Stir together preserves, mustard and vinegar. Pour over pork kabobs. Bake for about 20 minutes, or until pork is tender. To serve, spoon sauce over each kabob. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:20"

- - - - - - - - - - - - - - - - - - Per serving: 198 Calories (kcal); 4g Total Fat; (17% calories from fat); 15g Protein; 27g Carbohydrate; 36mg Cholesterol; 77mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates Nutr. Assoc. : 4936 0 0 0 0 * Exported from MasterCook * Oriental-Style Pork Kabobs Recipe By Serving Size Categories Amount -------1 1/2 1/2 1/4 1/4 4 1 1 1/8 1 2 1 12 : : 6 Preparation Time :0:15 : Kabobs Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless pork loin -- cut into 3/4" cubes unsweetened pineapple juice soy sauce sliced green onions with tops sesame seeds brown sugar garlic -- minced pepper cornstarch cold water green pepper -- cut into 1" squares fresh mushrooms

Cut pork into 16 cubes. Combine pineapple juice, soy sauce, green onion, sesame seeds, brown sugar, garlic and pepper in a large bowl; mix well and add pork. Cover and refrigerate overnight, turning meat occasionally. Drain meat, reserving marinade. Blend cornstarch and cold water in a medium saucepan. Add reserved marinade; cook and stir over medium heat until thickened. Alternate pepper, marinated meat and mushrooms on 6 skewers. Place on grill about 6 inches above medium coals. Cook 10 to 15 minutes, turning once and brushing with sauce occasionally. Cuisine: "Asian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 218 Calories (kcal); 8g Total Fat; (34% calories from fat); 25g Protein; 10g Carbohydrate; 73mg Cholesterol; 746mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other

Carbohydrates Nutr. Assoc. : 2311 0 0 20030 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pacific Rim Honey-Barbecued Fish Recipe By Serving Size Categories Amount -------1/4 1/4 2 2 2 2 1 1 4 : : 4 Preparation Time :0:00 : Fish/Seafood The National Honey Board

Main Dishes

Measure -----------cup cup tablespoons tablespoons tablespoons cloves teaspoon 4-ounce

Ingredient -- Preparation Method -------------------------------honey chopped onion lime juice soy sauce hoisin sauce garlic -- minced jalape�o pepper -- seeded and minced minced fresh gingerroot swordfish steaks or other firm white fish

Combine all ingredients except swordfish in small bowl; mix well. Place fish in shallow baking dish; pour marinade over fish. Cover and refrigerate 1 hour. Remove fish from marinade. Grill over medium-hot coals or broil fish about 10 minutes per inch of thickness or until fish turns opaque and flakes easily when tested with fork. Cuisine: "Asian" Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 233 Calories (kcal); 5g Total Fat; (18% calories from fat); 24g Protein; 24g Carbohydrate; 44mg Cholesterol; 747mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 2679 0 0 0 0 26360 26086 5234 * Exported from MasterCook * Pasta with Grilled Pork, Scallions and Cucumber Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : National Pasta Association

Pasta

Pork Amount -------1 1 1 1 1/4 2/3 1/2 Measure -----------pound pound large bunch cup cup cup Ingredient -- Preparation Method -------------------------------Mostaccioli, Ziti or other medium pasta shape -- uncooked pork loin -- trimmed of fat, cut into 1/2-inch pieces cucumber -- sliced scallions -- trimmed SAUCE light soy sauce orange marmalade chopped fresh mint

Prepare pasta according to package directions; drain. Thread the pork and cucumbers onto separate skewers. In a large mixing bowl, stir together all the ingredients for the sauce. Over medium-hot coals, grill the pork until firm (about 8-10 minutes) and the cucumber until tender and nicely browned (about 6 minutes). Slide the pork and cucumbers off the skewers and toss in a large bowl with the sauce. Grill the scallions until wilted, about 3 minutes. Cut scallions into 1-inch lengths and toss with pork mixture. Toss in the pasta, garnish with mint leaves and serve. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 462 Calories (kcal); 5g Total Fat; (10% calories from fat); 20g Protein; 83g Carbohydrate; 21mg Cholesterol; 453mg Sodium Food Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 323 9116 0 0 0 558 0 0 * Exported from MasterCook * Paul Bunyan Burger Recipe By Serving Size Categories Amount -------2 1/2 2 1 1 : : 8 Preparation Time :0:00 : Burgers/Sandwiches Pork

Nat. Pork Producers Council

Measure -----------pounds teaspoons teaspoon 24-ounce loaf

Ingredient -- Preparation Method -------------------------------lean ground pork garlic pepper hot pepper sauce round French or Italian -- cut in half

In a large bowl, mix together the pork, garlic pepper and hot pepper sauce. Pat ball of pork mixture into a round that measures about 11 inches (or one inch larger than your bread). Carefully place giant burger over hot coals (place burger on a flat baking sheet for transferring to the grill) and grill for about 10 minutes per side. Turn the burger over by sliding it onto a baking sheet, using a second baking sheet to help push it on. Sandwich the burger between two baking sheets, hold them together and invert the patty. Slide the big burger onto the grill, cooked side up. Slide the burger onto the bottom of the bread loaf, top with top of loaf and cut into wedges to serve. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 548 Calories (kcal); 27g Total Fat; (45% calories from fat); 29g Protein; 44g Carbohydrate; 82mg Cholesterol; 616mg Sodium Food Exchanges: 3 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5830 1091 0 593 * Exported from MasterCook * Pickled Ginger Recipe By Serving Size Categories Amount -------1/2 1/4 1/4 1/2 : : 24 Preparation Time :0:00 : Condiments

New Zealand Wasabi Limited

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

Ingredient -- Preparation Method -------------------------------fresh ginger -- sliced paper thin with vegetable peeler white vinegar rice wine vinegar sugar

Stir all ingredients together in nonreactive stainless steel pan or glass saucepan and bring to a boil. Let mixture cool to room temperature and chill overnight. (Pickled ginger keeps for several months in the refrigerator.)

Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" Yield: "1 1/2 cups"

- - - - - - - - - - - - - - - - - - Per serving: 18 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 5g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Serving Ideas : Serve with Grilled Pacific Salmon or Sushi. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Piquant America's Cut Recipe By Serving Size Categories Amount -------4 1 1/2 1/2 1/2 1/4 1/4 : : 4 Preparation Time :0:10 : Main Dishes Pork

Nat. Pork Producers Council

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

2

Ingredient -- Preparation Method -------------------------------America's Cut (1 1/4 - 1 1/2-inch thick boneless center loin pork chop) frozen lemonade concentrate -- thawed salt black pepper -- ground Worcestershire sauce cider vinegar stone-ground mustard catsup

Combine all ingredients except chops and pour over chops in heavy plastic bag, seal. Refrigerate 4-24 hours. Prepare covered grill with drip pan in center, banked by medium-hot coals. Remove chops from marinade. Grill chops 12-15 minutes, turning once, and basting occasionally with reserved marinade. (OR: broil chops 5 inches from heat source, turning once, 12-15 minutes). Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "1:15" - - - - - - - - - - - - - - - - - - Per serving: 238 Calories (kcal); 7g Total Fat; (24% calories from fat); 22g Protein; 23g Carbohydrate; 54mg Cholesterol; 406mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 5783 3912 0 0 0 0 943 0 * Exported from MasterCook * Plum Fancy Pork Swords Recipe By Serving Size Categories Amount -------4 3/4 1/4 1/4 : : 4 Preparation Time :0:10 : Kabobs Pork

Nat. Pork Producers Council

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

1 1

Ingredient -- Preparation Method -------------------------------bamboo skewers (soak in water before using) ham -- fully cooked, cut into 1-inch cubes plum preserves Dijon-style mustard lemon juice -- fresh cinnamon

Place ham in shallow bowl. Combine remaining ingredients in small pan. Heat until dissolved. Pour sauce over ham. Marinate for 1 hour. Place cubes on bamboo skewers that have been soaked in water. Grill over medium heat for about 10 minutes. Turn skewers frequently. Baste with sauce. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 207 Calories (kcal); 9g Total Fat; (39% calories from fat); 15g Protein; 16g Carbohydrate; 49mg Cholesterol; 1176mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 4936 0 2556 0 0 0 * Exported from MasterCook * Pork and Couscous Salad with Dried Cherries Recipe By Serving Size Categories Amount -------2 1 1/2 1/2 : : 4 Preparation Time :0:20 : Nat. Pork Producers Council Salads

Pork

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

Ingredient -- Preparation Method -------------------------------pork chops -- cut into 3/4" cubes ground cumin ground ginger allspice

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

teaspoon teaspoon cups cups teaspoon cup medium tablespoons tablespoons teaspoons tablespoons

garlic powder cayenne dry couscous boiling water salt dried cherries scallions -- sliced oranges -- peeled and sliced cucumber -- sliced olive oil orange juice Zest of one orange brown sugar Salt and pepper -- to taste chopped pecans

Combine cumin, ginger, allspice, garlic powder and cayenne and rub mixture over pork cubes; skewer cubes and grill over hot coals for 8-10 minutes, turning occasionally. Set aside. Meanwhile, cover couscous with boiling water seasoned with 1/2 teaspoon salt; cover and let rest 5 minutes. Stir cherries and scallions into couscous. Arrange cucumber around the edge of four dinner plates; equally portion couscous mixture onto plates, topping with orange slices and pork cubes. Stir together olive oil, orange juice, orange zest, brown sugar and salt & pepper; drizzle over salads and garnish each salad with chopped pecans. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 527 Calories (kcal); 19g Total Fat; (31% calories from fat); 17g Protein; 74g Carbohydrate; 18mg Cholesterol; 299mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4576 0 0 0 0 0 449 0 0 26525 0 0 0 0 0 2130706543 0 0 0 * Exported from MasterCook * Pork Chops with Fresh Raspberry Sauce Recipe By Serving Size Categories Amount -------: : 4 Preparation Time :0:00 : Main Dishes Swift & Company

Pork

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

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

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

pound cup cup cup cup tablespoons tablespoon tablespoon cups

Armour Pork Center Cut Chops -- thin cut (8 chops) water sugar raspberry vinegar fresh whole mint leaves chopped fresh chives cornstarch fresh lemon juice fresh raspberries

Prepare grill for medium-direct heat. Spray cooking grid with nonstick cooking spray. Place pork on cooking grid. Grill 3 to 4 minutes on each side or until pork reaches an internal temperature of 160�F. In 2-quart saucepan, combine water, sugar and vinegar; bring to a boil. Add mint leaves and chives. Cover and simmer for 10 minutes; strain. Return liquid to saucepan. Add combined cornstarch and juice. Cook over medium heat until mixture is thickened and translucent, stirring constantly. Remove from heat and fold in berries. Serve sauce over chops. Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 203 Calories (kcal); 4g Total Fat; (18% calories from fat); 15g Protein; 27g Carbohydrate; 36mg Cholesterol; 36mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates Serving Ideas : Great with: Broccoli and Raspberry Corn Salsa Nutr. Assoc. : 4576 0 0 0 4152 0 0 0 0 * Exported from MasterCook * Pork Teriyaki Recipe By Serving Size Categories Amount -------1 2 1 1/2 1 1/2 1/4 : : 4 Preparation Time :0:15 : Kabobs Nat. Pork Producers Council

Main Dishes

Measure -----------pound tablespoons tablespoon teaspoon clove cup cup

Ingredient -- Preparation Method -------------------------------pork tenderloin -- cut into 6 � 1/2 � 1/8 inch strips sliced green onion brown sugar ginger garlic -- minced soy sauce dry sherry

Combine all ingredients except pork strips, mix well. Add pork to marinade, cover and marinate in refrigerator at least one hour. Thread

meat onto skewers. Broil or grill, turning frequently, 4-5 minutes. Serve with rice, if desired. Cuisine: "Asian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:15" - - - - - - - - - - - - - - - - - - Per serving: 184 Calories (kcal); 4g Total Fat; (21% calories from fat); 26g Protein; 6g Carbohydrate; 74mg Cholesterol; 2117mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 20030 0 0 0 0 0 * Exported from MasterCook * Pork-Apple Kabobs Recipe By Serving Size Categories : : 6 Preparation Time :0:15 : Kabobs Pork

Nat. Pork Producers Council

Amount Measure -------- -----------4 stalks 1 cup 1/4 cup 3/4 teaspoon 3/4 teaspoon 1/4 teaspoon 1 Dash 1 1/2 pounds 3 crosswise

Ingredient -- Preparation Method -------------------------------celery unsweetened pineapple juice cooking oil ground cinnamon salt ground nutmeg ground allspice boneless pork loin -- cut into 1" cubes cooking apples -- cored, quartered, and cut in half

Cut celery into 1-inch pieces. In a small saucepan cook, covered, in a small amount of boiling water for 10 minutes, drain and refrigerate. For marinade, in a small saucepan combine pineapple juice, oil, cinnamon, salt, nutmeg, and allspice; cook over medium heat for 10 minutes; stirring occasionally. Cool. Place pork in a shallow dish; pour marinade over pork. Cover and marinate in the refrigerator for several hours or overnight, stirring occasionally. Drain pork, reserving marinade. On six 12-inch skewers thread pork cubes and celery, allowing space between cubes. Grill over medium coals about 10

minutes; turning frequently. Push cubes together; thread apple on skewers; grill an additional 5 minutes, brushing with marinade. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:15" - - - - - - - - - - - - - - - - - - Per serving: 295 Calories (kcal); 15g Total Fat; (47% calories from fat); 24g Protein; 15g Carbohydrate; 75mg Cholesterol; 347mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 5792 5260 0 * Exported from MasterCook * Quick Kippered Salmon Recipe By Serving Size Categories Amount -------1 1/4 2 2 1/4 1/4 4 4 :Geo. Hayden, Nikiski, Alaska : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/Seafood

Measure -----------quart cup tablespoons tablespoons teaspoon teaspoon 6-ounce 6-ounce

Ingredient -- Preparation Method -------------------------------pure water salt brown sugar liquid hickory smoke allspice pepper Alaska salmon steaks or fillets, halibut OR cod

Dissolve salt and brown sugar in water. Stir in hickory seasoning, allspice and pepper. Pour this mixture into a large heavy-duty zip-lock bag or into a shallow non-corrosive dish. Add seafood and turn to coat. Marinate covered, if needed, in refrigerator for one hour. Remove from marinade and drain thoroughly. Brush seafood with oil and place on hot grill. Cook, turning once, about 6 to 12 minutes per inch of thickness. Do not overcook. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - -

Per serving: 217 Calories (kcal); 6g Total Fat; (25% calories from fat); 34g Protein; 5g Carbohydrate; 89mg Cholesterol; 6544mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : Over 130 recipes were entered in ASMI's first fishermen's recipe contest. Based on flavor, originality and ease of preparation, this recipe was one of ten recipes selected for publication. Nutr. Assoc. : 1582 0 0 3962 0 0 4821 0 2130706543 * Exported from MasterCook * Raleigh-Durham Pork Barbecue Recipe By Serving Size Categories Amount -------4 1 1 1 : : 16 Preparation Time :0:10 : Main Dishes Pork

Nat. Pork Producers Council

Measure -----------pounds quart tablespoon tablespoon

Ingredient -- Preparation Method -------------------------------boneless pork shoulder (Boston Butt) cider vinegar crushed red pepper black pepper

Stir together vinegar and peppers. Prepare medium-hot coals in covered grill, banking coals when hot. Position drip pan in center of grill bed, between banks of coals. Place pork on grill over drip pan, close hood. Cook for 2 1/2- 3 1/2 hours, basting frequently with vinegar marinade, until pork is very tender. Remove pork from grill, cool slightly; chop meat and serve with hush puppies and cole slaw, if desired. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "3:00" - - - - - - - - - - - - - - - - - - Per serving: 185 Calories (kcal); 9g Total Fat; (44% calories from fat); 22g Protein; 4g Carbohydrate; 77mg Cholesterol; 80mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1583 0 0 0 * Exported from MasterCook * Red Beans and Rice with Smoked Sausage Recipe By Serving Size : : 6 Preparation Time :0:20

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

: Nat. Pork Producers Council Measure -----------pound teaspoon cup cup clove teaspoon teaspoon teaspoon medium cups cup 16-ounce can

Pork

Ingredient -- Preparation Method -------------------------------smoked sausage -- about one pound, split lengthwise vegetable oil smoked ham (3-ounces) -- diced chopped onion garlic -- minced hot pepper sauce -- to taste salt black pepper tomato -- diced chicken broth long-grain enriched rice red beans -- drained

Broil or grill sausage until browned, keep warm. Meanwhile, in a large, deep skillet with tight-fitting lid, saut� ham, onion and garlic in oil until lightly browned, about 2-4 minutes. Stir in all remaining ingredients and bring to a boil. Lower heat, cover and simmer until rice is tender, about 15-20 minutes. Serve immediately with grilled sausage. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:25" - - - - - - - - - - - - - - - - - - Per serving: 490 Calories (kcal); 26g Total Fat; (48% calories from fat); 21g Protein; 41g Carbohydrate; 60mg Cholesterol; 1546mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 2819 0 0 0 0 0 0 0 3977 1401 * Exported from MasterCook * Rib-Sticking Ribs Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Main Dishes Ribs

Pork Swift & Company

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

Measure -----------pounds 6-ounce can cup cup

Ingredient -- Preparation Method -------------------------------Armour boneless country-style ribs tomato paste packed brown sugar frozen orange juice concentrate -- thawed

2 1 1 1/2

tablespoons tablespoon tablespoon teaspoon

red wine vinegar prepared mustard Worcestershire sauce pepper

Cut ribs into serving portions. Combine remaining ingredients; mix well. Prepare covered grill with drip pan in center, banked by slow coals. Place ribs on grill; cover and cook about 20 minutes; turn ribs, cook, covered, 20 minutes more. Brush ribs with sauce and cook, covered, 25-35 minutes more or till very tender, turning and brushing frequently with sauce. Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 612 Calories (kcal); 39g Total Fat; (57% calories from fat); 36g Protein; 29g Carbohydrate; 142mg Cholesterol; 407mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 Vegetable; 1/2 Fruit; 3 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 4564 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Beets, Goat Cheese and Pork Chop Salad Recipe By Serving Size Categories Amount -------2 2 4 1 6 1/2 4 1 2 1 2 2 : : 4 Preparation Time :0:20 : Nat. Pork Producers Council Salads

Pork

Measure -----------4 ounce tablespoons teaspoons head small tablespoons tablespoon teaspoons teaspoon ounces tablespoons

Ingredient -- Preparation Method -------------------------------boneless pork chops Dijon-style mustard lemon pepper butter lettuce -- cleaned beets -- roasted, peeled, and sliced red onion -- sliced olive oil lemon juice dill weed Dijon-style mustard Salt and pepper -- to taste goat cheese -- crumbled chopped walnuts

Rub pork chops with the 2 tablespoons mustard and sprinkle with lemon pepper. Grill over hot coals for 10-12 minutes, turning once. Remove from grill and set aside. Arrange butter lettuce on four dinner plates; topping with sliced beets and onion. Slice pork chops into 1/2-inch slices and fan on top of each salad. Whisk together olive oil, lemon juice, dill weed, the teaspoon of mustard and salt and pepper to taste. Drizzle dressing

over each salad and sprinkle with goat cheese and walnuts. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 369 Calories (kcal); 27g Total Fat; (62% calories from fat); 18g Protein; 18g Carbohydrate; 35mg Cholesterol; 917mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 3 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 887 0 0 2401 902231 4712 0 0 0 0 0 0 0 * Exported from MasterCook * Rosemary Pork Chops Recipe By Serving Size Categories Amount -------4 1 1 1 1 1 1/2 1/4 1/4 : : 4 Preparation Time :0:00 : Main Dishes Sue Bee Honey

Pork

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

Ingredient -- Preparation Method -------------------------------center cut pork chops rosemary pepper sage salt apple juice cranberry juice Sue Bee Honey lemon juice

Mix together all ingredients except chops. Place chops in a shallow pan and pour marinade over them. Cover and marinate in the refrigerator for 2 to 24 hours. Grill until done. Source: "Sue Bee Honey" S(Internet address): "http://www.suebee.com/" - - - - - - - - - - - - - - - - - - Per serving: 344 Calories (kcal); 14g Total Fat; (37% calories from fat); 23g Protein; 32g Carbohydrate; 75mg Cholesterol; 604mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 4559 0 0 0 0 0 0 731 0 * Exported from MasterCook * Salmon Special Recipe By Serving Size Categories Amount -------1/4 1/4 1 1 1/4 1 1 4 :Bob Hites, Port Protection, Alaska : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Fish/Seafood Ingredient -- Preparation Method -------------------------------soy sauce sherry minced garlic fresh ginger root -- grated butter -- softened minced shallot (about 1 medium) fresh chopped parsley Alaska salmon steaks or fillets (4 to 6 ounces each)

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

Combine soy sauce, sherry, garlic and ginger in flat dish or gallon size zip-lock plastic bag. Place salmon in marinade; turn several times to coat. Cover, if needed, and refrigerate for 1 hour, turning salmon over after 30 minutes. Cream butter with shallot and parsley; cover and set aside. Grill salmon on oiled hot grill, turning once during cooking, about 6 to 12 minutes per inch of thickness. Do not overcook. Serve each salmon portion with dollop of seasoned butter. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 267 Calories (kcal); 15g Total Fat; (55% calories from fat); 24g Protein; 3g Carbohydrate; 90mg Cholesterol; 1223mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Over 130 recipes were entered in ASMI's first fishermen's recipe contest. Based on flavor, originality and ease of preparation, this recipe was one of ten recipes selected for publication. Nutr. Assoc. : 0 0 0 0 0 20224 2682 4821 * Exported from MasterCook * Santa Barbara Pork Kabobs Recipe By :

Serving Size Categories

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

Main Dishes Pork

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

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

Ingredient -- Preparation Method -------------------------------pork tenderloin (2 whole) pineapple juice dry sherry soy sauce packed brown sugar minced ginger root fresh peaches -- cut in 1-inch slices fresh plums -- cut in 1-inch slices cubed fresh pineapple hot cooked brown rice

Slice pork tenderloin in half lengthwise; slice crosswise into 1-inch cubes. Thread pork cubes onto 6 skewers; place on broiler pan. Brush with combined pineapple juice, sherry, soy sauce, brown sugar and ginger root. Broil 5 inches from heat for 8-10 minutes, turning once. Combine fruit and remaining pineapple juice mixture in skillet; bring to boil, lower heat and simmer for five minutes. Serve pork kabobs with fruit on hot rice. Or cook over direct heat on hot grill for 8-10 minutes, turning occasionally. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:15" - - - - - - - - - - - - - - - - - - Per serving: 355 Calories (kcal); 5g Total Fat; (13% calories from fat); 27g Protein; 49g Carbohydrate; 74mg Cholesterol; 233mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : If using bamboo skewers, soak in water for one hour before using to prevent burning. Nutr. Assoc. : 1169 0 0 0 0 26086 0 26361 20154 2801 * Exported from MasterCook * Santa Fe Cured Pork Loin Recipe By Serving Size Categories : : 12 Preparation Time :0:20 : Nat. Pork Producers Council

Pork

Amount -------3 8 1 6 2 2 1 2 2

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

Ingredient -- Preparation Method -------------------------------boneless pork loin roast (3 to 4 pounds) water sugar chili powder salt crushed thyme ground cumin coarsely ground black pepper crushed oregano

In a large saucepan, heat all ingredients EXCEPT pork loin to boiling, stirring to dissolve ground spices and mix cure ingredients thoroughly. Remove from heat and cool to room temperature. Place pork loin in a glass container large enough to immerse roast in cure solution, cover and refrigerate 2-4 days, or place roast in 2-gallon self-sealing plastic bag and pour cure solution over; seal bag and place in large bowl, refrigerate 2-4 days. Remove pork roast from cure, discarding cure solution. Pat pork gently dry with paper towels. Prepare covered grill with banked coals heated to medium-hot. Place roast over drip pan and cook over indirect heat for 45 minutes to an hour, until thermometer inserted reads 155-160�F. Remove from grill and slice to serve. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 210 Calories (kcal); 6g Total Fat; (23% calories from fat); 20g Protein; 20g Carbohydrate; 50mg Cholesterol; 1151mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates NOTES : For a taste of the Southwest and easy summer barbecues, grill this pork roast seasoned with chili powder, thyme, cumin and oregano. Nutr. Assoc. : 2312 0 0 0 0 1492 0 20007 1016 * Exported from MasterCook * Sat� of Pork Recipe By Serving Size Categories Amount -------1 1/2 2 : : 4 Preparation Time :0:15 : Kabobs Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless pork loin red wine vinegar olive oil

1 1/4

clove teaspoon

garlic -- minced dried oregano -- crushed Cherry tomatoes (optional) Hot cooked long grain and wild rice (optional)

Partially freeze pork for 20-30 minutes; slice across the grain into 3 � 1 � 1/4-inch strips. Arrange pork in a shallow baking dish. For marinade, combine vinegar, olive oil, garlic and oregano; pour over pork. Cover and refrigerate 4 hours or overnight, turning pork occasionally. Drain pork, reserving marinade. Thread pork on skewers (if using wooden skewers, soak in water 20-30 minutes before using). Place skewers on grill about 4 inches over medium coals. Grill for 12-15 minutes, turning and brushing with marinade occasionally. Garnish with cherry tomatoes and serve with hot cooked rice, if desired. To Broil: Place skewers on rack in broiler pan. Broil about 5 inches from heat for 10-15 minutes, turning and brushing with marinade occasionally. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 217 Calories (kcal); 15g Total Fat; (57% calories from fat); 22g Protein; 2g Carbohydrate; 35mg Cholesterol; 467mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 888 0 0 0 0 0 0 0 * Exported from MasterCook * Smoky Citrus Kabobs Recipe By Serving Size Categories Amount -------1 1/3 1/3 2 : : 4 Preparation Time :0:10 : Kabobs Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------pork tenderloin -- cut into 3/4" cubes smoky barbecue sauce orange marmalade prepared horseradish

Thread tenderloin cubes onto skewers (if using bamboo skewers, soak in water for 30 minutes before using to prevent burning). Stir together remaining ingredients for basting sauce. Place kabobs over medium-hot coals, brushing generously with basting sauce. Grill and turn to brown evenly, brushing frequently with sauce, just until done, about 10-12

minutes. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:10" - - - - - - - - - - - - - - - - - - Per serving: 221 Calories (kcal); 4g Total Fat; (17% calories from fat); 24g Protein; 21g Carbohydrate; 74mg Cholesterol; 265mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 85 0 0 * Exported from MasterCook * Smoky Honey Barbecue Sauce Recipe By Serving Size Categories Amount -------1 1 1/2 1 1 1/2 1/2 2 : : 16 Preparation Time :0:00 : Sauces

The National Honey Board

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

Ingredient -- Preparation Method -------------------------------honey chili sauce cider vinegar prepared mustard Worcestershire sauce pepper minced garlic liquid smoke (2 to 3 drops)

Combine all ingredients except liquid smoke in medium saucepan over medium heat. Cook, stirring frequently, 20 to 30 minutes. Remove from heat; add liquid smoke to taste. Serve over grilled chicken, turkey, pork, spareribs, salmon or hamburgers. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" Yield: "2 Cups" - - - - - - - - - - - - - - - - - - Per serving: 69 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 19g Carbohydrate; trace Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 3965 * Exported from MasterCook * South of the Border Recipe By Serving Size Categories Amount -------1 1 1/4 1/4 1/4 1/4 1/4 : : 4 Preparation Time :0:10 : Burgers/Sandwiches Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------ground pork -- about 80% lean ground black pepper salt ground cumin ground oregano seasoned salt crushed red chilis

Gently mix together ground pork and seasonings, shape into 4 burgers about 3/4-inch in thickness. Place over moderately hot coals in a kettle-style grill, lower hood and grill for 5 minutes; turn and finish grilling 4-5 minutes more. Serve immediately, on sandwich buns if desired. Cuisine: "Mexican" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 301 Calories (kcal); 24g Total Fat; (73% calories from fat); 19g Protein; 1g Carbohydrate; 82mg Cholesterol; 283mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 3002 * Exported from MasterCook * Southwestern Grilled Pork Tenderloin Recipe By Serving Size Categories Amount -------: : 6 Preparation Time :0:10 : Nat. Pork Producers Council

Pork

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

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

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

pounds teaspoons teaspoons teaspoon tablespoon

pork tenderloins (2 whole) chili powder oregano ground cumin garlic cloves -- crushed vegetable oil

In a small bowl, mix well all seasonings and vegetable oil. Rub mixture over all surfaces of tenderloins. Cover and refrigerate 2-24 hours. Grill over medium-hot coals, turning occasionally, for 15-20 minutes, until thermometer inserted reads 155-160�F. Pork is done when there is still a hint of pink in the center. Slice to serve. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 166 Calories (kcal); 7g Total Fat; (36% calories from fat); 24g Protein; 2g Carbohydrate; 74mg Cholesterol; 78mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1169 0 0 0 0 0 * Exported from MasterCook * Soy / Wasabi Marinade Recipe By Serving Size Categories Amount -------1/3 1/3 1/3 1 1 1 : : 16 Preparation Time :0:00 : Bastes/ Rubs/ Marinades

New Zealand Wasabi Limited

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

Ingredient -- Preparation Method -------------------------------Japanese soy sauce water Japanese mirin Fresh ground black pepper knob fresh ginger root -- finely sliced sugar Hot "NAMIDA" Wasabi Paste Fresh lemon juice from one lemon Fresh coriander (cilantro) leaves or parsley

Mix first 8 ingredients together for marinade. Adjust quantities of first 3 ingredients so that marinade will cover item(s) to be marinated. Cuisine:

"Asian" 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); 1g Protein; 1g Carbohydrate; 0mg Cholesterol; 342mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : Use as a marinade with Steamed Mussels. Nutr. Assoc. : 1476 0 4734 0 26359 0 1685 0 0 * Exported from MasterCook * Soy Syrup Recipe By Serving Size Categories Amount -------1 1/2 1/4 : : 28 Preparation Time :0:00 : New Zealand Wasabi Limited

Sauces

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

Ingredient -- Preparation Method -------------------------------thin soy sauce orange juice -- freshly squeezed brown sugar

In a saucepan combine soy sauce, orange juice, and brown sugar. Reduce until an almost syrupy consistency is achieved. Let cool. As it cools, the syrup will thicken. Garnish with spring onions (scallions) and sesame seeds. Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 12 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 588mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : Serve with Soba Noodle Sushi. Slice and arrange sushi on a white platter. Drizzle it with Wasabi Oil and Soy Syrup.

Nutr. Assoc. : 1396 0 0 * Exported from MasterCook * Soy-Wasabi Sauce Recipe By Serving Size Categories Amount -------6 1/2 1 1 2 1 : : 10 Preparation Time :0:00 : New Zealand Wasabi Limited

Sauces

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

Ingredient -- Preparation Method -------------------------------Hot NAMIDA wasabi paste vegetable oil egg yolk soy sauce rice wine vinegar sake or dry sherry

In medium bowl, whisk oil into egg yolk gradually, a drop at a time, to make a thick mayonnaise. Then add the wasabi paste and whisk in remaining ingredients. Cuisine: "Asian" Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 131 Calories (kcal); 11g Total Fat; (81% calories from fat); trace Protein; 6g Carbohydrate; 21mg Cholesterol; 293mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with Grilled Pacific Salmon. Nutr. Assoc. : 1685 0 0 0 0 3181 * Exported from MasterCook * Spicy Cured Pork Loin Recipe By Serving Size Categories Amount -------3 : : 6 Preparation Time :0:00 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless pork loin roast (3 to 4 pounds)

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

quarts cup cup tablespoons tablespoons tablespoons teaspoon tablespoons

BRINE water sugar kosher salt fennel seed -- coarsely crushed thyme black peppercorns crushed red pepper flakes orange zest Wood chips -- for fire, soaked in water for one hour

Bring all ingredients of Brine to a boil in a large saucepan. Let cool. Place pork loin in a very large plastic bag in a large rectangular pan; pour cooled brine over and seal bag; place pan in refrigerator for 3 days turning bag occasionally. Build a medium-hot fire in covered kettle-style grill and bank the coals. Remove pork from brine; discarding liquid but setting aside the seasonings. Add wood chips to fire, along with the reserved seasonings. Place pork on grill and cook over indirect heat, about 15 minutes per pound, until internal temperature measured with a meat thermometer registers 150�F. Remove from grill, let rest 10 minutes to allow meat temperature to rise to 160�F. Slice thinly to serve. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 358 Calories (kcal); 11g Total Fat; (26% calories from fat); 42g Protein; 23g Carbohydrate; 102mg Cholesterol; 3859mg Sodium Food Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 26384 0 0 0 0 0 0 0 0 3002 0 2130706543 0 * Exported from MasterCook * Spicy Grilled Alaska Sablefish Recipe By Serving Size Categories Amount -------1/2 2 1 : : 6 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Main Dishes

Fish/Seafood

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

Ingredient -- Preparation Method -------------------------------tomato sauce minced green onion minced parsley

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

teaspoon teaspoon teaspoon Dash tablespoon teaspoons pounds

Worcestershire sauce pepper basil -- crushed sugar oil lemon juice Alaska sablefish fillet (1-1/2 to 2 pounds)

Combine tomato sauce, onion, parsley, Worcestershire sauce, pepper, basil and sugar in saucepan. Cook and stir 5 minutes. Mix oil and lemon juice; brush on fish. Grill sablefish 4 inches from coals 5 minutes. Turn fish, baste with tomato mixture and continue cooking until sablefish flakes easily when tested with a fork. Allow 10 minutes total cooking time per inch of thickness measured at its thickest part. Thoroughly heat remaining tomato mixture; serve with sablefish. Preparation Tip: For ease of handling, place sablefish on foil before grilling. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 249 Calories (kcal); 20g Total Fat; (71% calories from fat); 16g Protein; 2g Carbohydrate; 56mg Cholesterol; 192mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 4804 0 * Exported from MasterCook * Spicy Grilled Chops Recipe By Serving Size Categories Amount -------4 1/4 2 2 1/4 : : 4 Preparation Time :0:10 : Nat. Pork Producers Council

Pork

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

Ingredient -- Preparation Method -------------------------------boneless pork chops -- 1/2-inch thick thick and chunky hot salsa water orange marmalade seasoned salt

In small bowl, combine salsa, water, marmalade and seasoned salt; blend well. Place pork chops in plastic bag or nonmetal baking dish. Pour marinade mixture over pork, turning to coat. Seal bag or cover dish;

marinate about 1 hour, turning pork chops several times. When ready to barbecue, remove pork chops from marinade, reserving marinade. Place chops on grill 4-6 inches above medium-high coals. Grill about 4 minutes per side, basting with reserved marinade. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:10" - - - - - - - - - - - - - - - - - - Per serving: 179 Calories (kcal); 6g Total Fat; (32% calories from fat); 22g Protein; 8g Carbohydrate; 54mg Cholesterol; 193mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 5783 1325 0 0 0 * Exported from MasterCook * Spicy Yogurt Sauce Recipe By Serving Size Categories Amount -------1 1 1/2 1/2 1/4 1/4 : : 8 Preparation Time :0:00 : Nat. Pork Producers Council

Sauces

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

Ingredient -- Preparation Method -------------------------------plain yogurt cucumber -- peeled and chopped garlic -- crushed coriander seed -- crushed red pepper -- crushed red onion -- minced

In small bowl, stir together plain yogurt, cucumber, crushed garlic, crushed coriander seed, minced red onion and crushed red pepper. Cover and refrigerate until ready to serve. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 26 Calories (kcal); 1g Total Fat; (35% calories from fat); 1g Protein; 3g Carbohydrate; 4mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Spirited Grilled Salmon Recipe By Serving Size Categories Amount -------1/2 1/2 1/4 1/4 1/4 1/4 1/4 :Toni Bocci, Cordova, Alaska : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Main Dishes

Fish/Seafood

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

2 2 1 4

Ingredient -- Preparation Method -------------------------------chopped cilantro tequila Rose's lime juice OR fresh lime juice triple sec OR orange juice olive oil minced garlic pepper salt Alaska salmon steaks or fillets (4 to 6 ounce each)

Blend together all ingredients, except salmon, in gallon size zip-lock plastic bag or flat dish. Add salmon to marinade; turn several times to coat. Cover, if needed, and refrigerate for 1 hour (or longer), turning salmon over after 30 minutes. Grill salmon on oiled hot grill, turning once during cooking, about 6 to 12 minutes per inch of thickness. Do not overcook. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 463 Calories (kcal); 19g Total Fat; (48% calories from fat); 34g Protein; 12g Carbohydrate; 88mg Cholesterol; 652mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates NOTES : Over 130 recipes were entered in ASMI's first fishermen's recipe contest. Based on flavor, originality and ease of preparation, this recipe was one of ten recipes selected for publication. Nutr. Assoc. : 0 0 0 0 2130706543 0 0 2130706543 0 0 0 0 4817 * Exported from MasterCook *

Steak and Parmesan-Grilled Vegetables Recipe By Serving Size Categories Amount -------2 1/4 2 2 2 1 1 2 1 : : 4 Preparation Time :0:30 : Beef The Texas Beef Council

Main Dishes

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

Ingredient -- Preparation Method -------------------------------T-bone or porterhouse steaks -- 1-inch thick Parmesan cheese -- grated olive oil red wine vinegar red or yellow bell peppers -- cut into quarters red onion -- 1/2-inch slices basil leaves, dried -- crushed basil leaves, dried pepper

In small bowl, combine seasoning ingredients; mix well. Remove 4 teaspoons seasoning; press into both sides of beef steaks. Add cheese, oil and vinegar to remaining seasoning, mixing well; set aside. Place steaks in center of grid over medium ash-covered coals; arrange vegetables around steaks. Grill steaks uncovered 14 to 16 minutes for medium rare to medium doneness, turning occasionally. Grill peppers 12 to 15 minutes and onion 15 to 20 minutes or until tender, turning once. Brush vegetables with reserved cheese mixture during last 10 minutes of grilling. Season steaks with salt, as desired. Remove bones; carve steaks crosswise into thick slices. Serve with vegetables. Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" - - - - - - - - - - - - - - - - - - Per serving: 519 Calories (kcal); 37g Total Fat; (64% calories from fat); 37g Protein; 9g Carbohydrate; 105mg Cholesterol; 192mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5235 0 0 0 2236 0 3091 3091 0 * Exported from MasterCook * Succulent Dilled Fillets Recipe By Serving Size Categories :Gary and Pam Emery, Longview, Washington : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Fish/Seafood

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

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

Ingredient -- Preparation Method -------------------------------chopped onion melted butter fresh lemon juice fresh parsley OR dried parsley horseradish fresh dill weed dried dill weed liquid hickory seasoning/smoke Alaska halibut (1 to 2 pounds) OR salmon fillet

Cook onions in 2 tablespoons water in covered microwavable dish, about 2 minutes; remove. Stir in butter, lemon juice, wine, parsley, horseradish, dill weed and liquid smoke. Place fish, skin side down, on heavy foil cut about 2 inches larger than fish. Bend up edges to make lip around fish. Puncture fish with fork; pour sauce over fish. Cook fish on hot grill, covered and vented, about 15 to 25 minutes until fish is opaque and flakes easily. Do not overcook. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 241 Calories (kcal); 14g Total Fat; (53% calories from fat); 24g Protein; 4g Carbohydrate; 67mg Cholesterol; 183mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Over 130 recipes were entered in ASMI's first fishermen's recipe contest. Based on flavor, originality and ease of preparation, this recipe was one of ten recipes selected for publication. Nutr. Assoc. : 0 0 0 0 0 2130706543 0 0 0 3962 3645 0 2130706543 * Exported from MasterCook * Summer Pork Kabobs Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Kabobs Pork

Main Dishes Swift & Company

Amount -------1

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

Ingredient -- Preparation Method -------------------------------Armour pork cubes for kabobs

1/2 cup 2 small 1 small into 1/2-inch slices 8 1

nonfat Italian dressing -- divided onions -- cut into quarters yellow squash -- cut in half lengthwise, then crosswise cherry tomatoes green pepper -- cut into 1-inch chunks

In zipper lock bag, combine pork and 1/4 cup dressing. Seal bag and chill 4 hours, turning bag over once. Drain and discard marinade from pork. Assemble pork on four 10-inch skewers alternately with onion, squash, tomato, and pepper. Prepare grill for medium-direct heat. Spray cooking grid with nonstick cooking spray. Place kabobs on cooking grid. Grill, covered, 20 minutes or until pork reaches an internal temperature of 160�F. and vegetables are desired doneness, turning kabobs over and brushing with remaining Italian dressing 2 or 3 times. Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 216 Calories (kcal); 10g Total Fat; (41% calories from fat); 21g Protein; 13g Carbohydrate; 41mg Cholesterol; 951mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1235 0 0 0 0 0 0 * Exported from MasterCook * Sweet and Saucy Grilled Salmon Recipe By Serving Size Categories Amount -------1 1/4 1/4 3 2 2 1 1 1 1/4 1/4 4 :Sarah Palin, Wasilla, Alaska : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/Seafood

Measure -----------12-ounce can cup cup tablespoons tablespoons tablespoons tablespoon tablespoon tablespoon teaspoon teaspoon 4-ounce

Ingredient -- Preparation Method -------------------------------tomato sauce packed brown sugar molasses ketchup apple cider vinegar dried minced onion Worcestershire sauce mustard dried bell pepper dices cinnamon nutmeg Alaska salmon fillets or steaks (4 to 6 ounces each)

Blend all ingredients, except seafood, in bowl; let set 10 to 15 minutes. Dip seafood into sauce, then place on hot oiled grill, not directly over heat source (coals or gas). Cover and vent. Cook about 6 to 12 minutes per inch of thickness, brushing with extra sauce, if desired. Do not overcook or burn edges. Also great with Alaska halibut or cod! Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 290 Calories (kcal); 4g Total Fat; (13% calories from fat); 24g Protein; 40g Carbohydrate; 59mg Cholesterol; 821mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates NOTES : Over 130 recipes were entered in ASMI's first fishermen's recipe contest. Based on flavor, originality and ease of preparation, this recipe was one of ten recipes selected for publication. Nutr. Assoc. : 0 0 0 0 0 3132 0 0 3317 0 0 3404 * Exported from MasterCook * Sweet and Sour Grilled Salmon Recipe By Serving Size Categories Amount -------1 1 1 2 1/2 1/4 2 2 1 :James A. Mayberry, Lynnwood, Washington : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Fish/Seafood Ingredient -- Preparation Method -------------------------------fresh mushrooms -- sliced onion -- sliced red or green bell peppers -- sliced garlic -- minced lemon pepper seasoning water Alaska salmon (1-1/2 to 2-1/2 pounds) OR halibut fillet bottled sweet and sour sauce

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

Saut� vegetables, garlic and lemon pepper in 1/4 cup water in pan or wrap same in packet of double thickness foil and place on grill for 20 to 30 minutes. Brush or spray coat grill; place fish on, skin side down. Brush fish with sauce, cover, vent and cook about 6 to 12 minutes per inch of thickness. Do not overcook. Remove fish from grill; transfer to serving platter and top with vegetables.

Cuisine: "Asian" Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 369 Calories (kcal); 8g Total Fat; (20% calories from fat); 47g Protein; 25g Carbohydrate; 118mg Cholesterol; 393mg Sodium Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates NOTES : Over 130 recipes were entered in ASMI's first fishermen's recipe contest. Based on flavor, originality and ease of preparation, this recipe was one of ten recipes selected for publication. Nutr. Assoc. : 3386 0 4695 0 3899 0 4817 0 2130706543 26325 * Exported from MasterCook * Sweet and Sour Pork Loin Recipe By Serving Size Categories Amount -------4 1 3/4 3/4 3/4 1/2 1/2 1/8 : : 12 Preparation Time :0:15 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless pork loin roast (double loin, rolled and tied) (4 to 5 pounds) packed brown sugar teriyaki sauce dry red wine chili sauce ground cloves pepper garlic powder

For marinade, combine brown sugar, teriyaki sauce, wine, chili sauce, cloves, pepper, and garlic powder; mix well. Place roast in a plastic bag; set in shallow baking dish. Pour marinade over roast; close bag and tie securely. Marinate in refrigerator 8 hours or overnight, turning roast occasionally. Make a foil drip pan and position drip pan under meat. Drain the roast, reserving marinade. Place roast on grill over low coals. Close grill hood. Grill 1 to 1 1/2 hours or till meat thermometer registers 155-160�F, brushing frequently with marinade during last 45 minutes of grilling. Let roast stand 10-15 minutes before carving. Cuisine: "Asian" Source:

"National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "1:15" - - - - - - - - - - - - - - - - - - Per serving: 227 Calories (kcal); 5g Total Fat; (21% calories from fat); 20g Protein; 22g Carbohydrate; 47mg Cholesterol; 749mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 4575 0 0 0 0 0 0 0 * Exported from MasterCook * Teriyaki Grilled Salmon Recipe By Serving Size Categories Amount -------1/4 3 3 1 1/2 1 1/2 4 1 :Albert J. Hofstad, Petersburg, Alaska : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Fish/Seafood Main Dishes Ingredient -- Preparation Method -------------------------------brown sugar -- not packed oil soy sauce minced fresh garlic minced fresh ginger Alaska salmon steaks or fillets (4 to 6 ounces each) (12 � 18 inch) Reynolds wrap heavy duty aluminum foil

Measure -----------cup tablespoons tablespoons tablespoons tablespoons 4-ounce sheet

In a shallow baking dish, combine brown sugar, oil, soy sauce, garlic and ginger. Place Alaska salmon steaks/fillets in a baking dish. Turn fish over several times to coat; refrigerate 30 to 45 minutes. Remove salmon from marinade. Cook on foil sheet on medium hot grill, turning once during cooking, about 6 to 12 minutes per inch of thickness. Do not overcook. Cuisine: "Asian" Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 269 Calories (kcal); 14g Total Fat; (47% calories from fat); 24g Protein; 11g Carbohydrate; 59mg Cholesterol; 852mg Sodium

Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates NOTES : This recipe was one of five winning recipes of ASMI's Second Annual Fishermen's Grilled Recipe contest. The five winning recipes were selected by an independent home economist from a field of 50 entries. The recipes were evaluated for flavor, originality and ease of preparation. Nutr. Assoc. : 0 0 0 20130 26086 3404 0 0 * Exported from MasterCook * Teriyaki-Glazed Turkey Burgers Recipe By Serving Size Categories Amount -------1/3 1/4 1 1/2 1 1 1/2 1/4 4 : : 4 Preparation Time :0:00 : Burgers/Sandwiches The National Honey Board

Poultry

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

Ingredient -- Preparation Method -------------------------------honey soy sauce grated fresh gingerroot minced garlic ground turkey finely chopped celery thinly sliced green onions hamburger buns -- toasted

Combine honey, soy sauce, ginger and garlic in small bowl until well blended. Mix together turkey, celery and green onions in large bowl. Blend in 3 tablespoons honey-glaze mixture. Divide mixture into 4 (1/2- to 3/4-inch-thick) patties. Place patties on oiled grill, 4 to 6 inches from hot coals. Grill, turning 2 to 3 times, brushing generously with glaze, until patties are well browned and cooked through. Serve in buns. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 393 Calories (kcal); 12g Total Fat; (26% calories from fat); 25g Protein; 48g Carbohydrate; 90mg Cholesterol; 1392mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 3366 0 694 0 0 0 * Exported from MasterCook * Texas-Style Honey Barbecue Rub

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

: : 4 Preparation Time :0:00 : Bastes/ Rubs/ Marinades The National Honey Board

Main Dishes

Measure -----------4-ounce cup cloves teaspoons teaspoons teaspoons teaspoons

Ingredient -- Preparation Method -------------------------------boneless beef top sirloin steaks honey garlic -- minced salt medium-grind black pepper ground mustard chili powder

Rub each steak with one tablespoon of honey. Combine remaining ingredients and rub onto steaks. Let stand 20 to 30 minutes. Barbecue or broil to desired degree of doneness. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 219 Calories (kcal); 5g Total Fat; (21% calories from fat); 24g Protein; 20g Carbohydrate; 66mg Cholesterol; 1143mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 5313 0 0 0 20007 518 0 * Exported from MasterCook * Thai Pork Chops Recipe By Serving Size Categories Amount -------4 1/4 1/4 1 1 1/2 1/4 2 2 2 : : 4 Preparation Time :0:15 : Main Dishes Pork

Nat. Pork Producers Council

Measure -----------cup cup clove teaspoon teaspoon cup cloves tablespoons

Ingredient -- Preparation Method -------------------------------boneless pork chops -- 1-inch thick soy sauce water garlic -- minced pepper ground ginger DIPPING SAUCE water garlic fresh green chiles vegetable oil

2 2 1

tablespoons tablespoons teaspoon

lime or lemon juice soy sauce Thai fish sauce (nam pla)

For marinade, in a small bowl combine 1/4 cup soy sauce, 1/4 cup water, 1 clove minced garlic, pepper and ginger. Place pork chops in a 1-gallon self-sealing bag, pour marinade over, seal bag and marinate in refrigerator for 4 hours or overnight. Drain chops, discarding marinade. Place chops on a kettle-style grill directly over medium-hot coals. Lower grill hood and grill chops for 4-5 minutes, turn chops and grill for 4-5 minutes more until chops are just done. Meanwhile, for Dipping Sauce, blend all remaining ingredients in blender container until almost smooth. Serve with chops. Cuisine: "Thai" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 249 Calories (kcal); 14g Total Fat; (50% calories from fat); 24g Protein; 7g Carbohydrate; 67mg Cholesterol; 1584mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5789 0 0 0 0 0 0 0 0 0 3577 0 822 0 3292 * Exported from MasterCook * Thai-Style Pork Chops Recipe By Serving Size Categories Amount -------4 1 4 1/4 1 1/2 1/2 1/2 3 : : 4 Preparation Time :0:00 : Nat. Pork Producers Council

Pork

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

Ingredient -- Preparation Method -------------------------------pork chops -- about 1-1/4-inches thick, well trimmed grated lemon peel crushed garlic cloves grated ginger root chili powder ground coriander black pepper crushed red chiles water

Place all ingredients except pork chops in blender container; blend until smooth and spread about 2 teaspoons of paste on each chop, covering both sides. Cover chops and refrigerate for 2 to 24 hours. Prepare medium-hot grill in kettle-style covered grill. Grill chops

directly over coals for 7 to 8 minutes per side. Serve immediately. Cuisine: "Thai" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 248 Calories (kcal); 15g Total Fat; (55% calories from fat); 24g Protein; 3g Carbohydrate; 74mg Cholesterol; 79mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 20084 620 0 0 0 0 3002 0 * Exported from MasterCook * The Other Burger Recipe By Serving Size Categories Amount -------1 1 1/4 : : 4 Preparation Time :0:10 : Burgers/Sandwiches Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------ground pork -- about 80% lean ground black pepper salt

Gently mix together ground pork and seasonings, shape into 4 burgers about 3/4-inch in thickness. Place over moderately hot coals in a kettle-style grill, lower hood and grill for 5 minutes; turn and finish grilling 4-5 minutes more. Serve immediately, on sandwich buns if desired. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:10" - - - - - - - - - - - - - - - - - - Per serving: 252 Calories (kcal); 20g Total Fat; (71% calories from fat); 18g Protein; trace Carbohydrate; 66mg Cholesterol; 199mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5830 0 0

* Exported from MasterCook * The Westerner Steak Sandwich Recipe By Serving Size Categories Amount -------1 1/2 1/2 1/2 2 1/2 4 : : 4 Preparation Time :0:00 : Beef The Texas Beef Council

Burgers/Sandwiches

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

Ingredient -- Preparation Method -------------------------------strip loin steaks -- cut 1/2-inch thick Salsa Picante green onions -- chopped McCormick Montreal Steak Seasoning sour cream oblong shaped rolls -- split and toasted Leaf lettuce

Mix Salsa Picante, sour cream and green onions to make sandwich spread. Season both sides of steak with Montreal Steak Seasoning. Grill steaks over medium coals for 6 - 7 minutes, turn once after 4 minutes. Or, pan fry over medium-high heat for 6 minutes, turning occasionally. Spread rolls with 2 tablespoons of spread per side. Top with lettuce leaf and sizzling steak. Close sandwich and serve immediately. Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" - - - - - - - - - - - - - - - - - - Per serving: 447 Calories (kcal); 20g Total Fat; (40% calories from fat); 43g Protein; 23g Carbohydrate; 93mg Cholesterol; 764mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 9044 1325 0 6 0 3327 0 * Exported from MasterCook * Toasted Pita Bread Triangles Recipe By Serving Size Categories Amount -------: : 4 Preparation Time :0:00 : Appetizers/Snacks

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------Pita breads

Olive oil Brush both sides of pita breads lightly with olive oil; place over direct heat on grill, toast quickly on one side and turn to toast other side; cut into wedges. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - 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 Serving Ideas : With Raita Nutr. Assoc. : 4513 0 * Exported from MasterCook * Tropical Pork Kabobs Recipe By Serving Size Categories Amount -------1 1/3 1/4 2 1/4 8 8 1 2 1 : : 4 Preparation Time :0:20 : Kabobs Pork

Nat. Pork Producers Council

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

15-ounce can 11-ounce can

Ingredient -- Preparation Method -------------------------------boneless pork loin -- cut into 3/4-inch cubes orange marmalade orange juice honey cinnamon wooden skewers -- (soak in water before using) OR metal skewers pineapple chunks bananas -- sliced Mandarin oranges

In a small saucepan, mix together the marmalade, orange juice, honey and cinnamon. Stir over low heat until mixture bubbles gently. Divide pork cubes into 4 equal parts and thread on 4 skewers. Fill remaining 4 skewers with pineapple, bananas, and Mandarin oranges. Place fruit kabobs on large plate and coat with glaze. Spoon remaining glaze over pork kabobs. Grill or broil about 4 inches from heat source, turning and basting with glaze frequently. Cook for 10 minutes or until lightly browned. Serve immediately with fruit

kabobs. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 383 Calories (kcal); 8g Total Fat; (17% calories from fat); 25g Protein; 57g Carbohydrate; 73mg Cholesterol; 75mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 2 Fruit; 0 Fat; 2 Other Carbohydrates Nutr. Assoc. : 2311 0 0 0 0 2130706543 0 2130706543 4494 0 0 * Exported from MasterCook * Tuna Kebabs with Wasabi Mayonnaise Recipe By Serving Size Categories Amount -------1 4 1 1/2 2 2 1 10 : : 6 Preparation Time :0:00 : Fish/Seafood

New Zealand Wasabi Limited

Measure -----------cup teaspoons teaspoons teaspoons teaspoons 12-ounce

Ingredient -- Preparation Method -------------------------------mayonnaise soy sauce sugar fresh lemon juice Hot NAMIDA wasabi paste tuna steak -- cut into twenty 1-inch cubes 8-inch bamboo skewers -- soaked in water 30 minutes

In a bowl stir together mayonnaise, soy sauce, sugar, and lemon juice. Transfer 2/3 cup soy mayonnaise to a small bowl and stir in wasabi paste. Stir tuna into remaining 1/3 cup soy mayonnaise. Chill wasabi mayonnaise, covered, at least 1 hour and up to 24. Marinate tuna, covered and chilled, at least 1 hour and up to 24. Prepare grill. Thread 2 tuna cubes onto each skewer and grill on an oiled rack until just cooked through, 2 to 3 minutes on each side. Serve tuna kebabs with chilled wasabi mayonnaise, a tossed green salad and crusty French bread. Source: "New Zealand Wasabi Limited" S(Internet address):

"http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 356 Calories (kcal); 34g Total Fat; (82% calories from fat); 14g Protein; 3g Carbohydrate; 34mg Cholesterol; 494mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 1685 0 2130706543 * Exported from MasterCook * Turkey Burger with Mushrooms & Sundried Tomatoes Recipe By Serving Size Categories Amount -------1 3/4 1/4 1/4 1/4 1 1 1/2 1/8 1/8 : : 4 Preparation Time :0:00 : BC Turkey Marketing Board Poultry

Burgers/Sandwiches

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

Ingredient -- Preparation Method -------------------------------ground turkey mushrooms -- finely chopped quick-cooking oats green onion -- chopped sundried tomatoes (packed in oil) -- finely chopped grated Parmesan cheese water dried oregano ground pepper seasoning salt

Preheat barbecue to medium-high and lightly grease grills. Combine all ingredients in a large bowl. Form into 4 patties. Grill on medium-high for 5-7 minutes per side or until meat is no longer pink in center. Serve immediately. Source: "BC Turkey Marketing Board" S(Internet address): "http://www.uniserve.com/bcturkey/core.html" - - - - - - - - - - - - - - - - - - Per serving: 208 Calories (kcal); 10g Total Fat; (41% calories from fat); 25g Protein; 6g Carbohydrate; 74mg Cholesterol; 167mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Optional: Top with grated Cheddar cheese, dill pickle slices and lettuce. Nutr. Assoc. : 5686 0 0 0 1448 0 0 0 0 4873 * Exported from MasterCook *

Veggie Burger Recipe By Serving Size Categories Amount -------1 1 1/4 3 1 3 : : 4 Preparation Time :0:10 : Burgers/Sandwiches Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------ground pork -- about 80% lean ground black pepper salt hot pepper sauce carrot -- chopped parsley -- chopped

Gently mix together ground pork and seasonings, shape into 4 burgers about 3/4-inch in thickness. Place over moderately hot coals in a kettle-style grill, lower hood and grill for 5 minutes; turn and finish grilling 4-5 minutes more. Serve immediately, on sandwich buns if desired. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 309 Calories (kcal); 24g Total Fat; (71% calories from fat); 19g Protein; 2g Carbohydrate; 82mg Cholesterol; 207mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Wasabi Garlic Sauce for Steaks Recipe By Serving Size Categories Amount -------2 1/4 1 1 3 1/2 1 1/2 5 : : 38 Preparation Time :0:00 : New Zealand Wasabi Limited

Sauces

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

Ingredient -- Preparation Method -------------------------------canned low salt chicken broth chopped celery soy sauce canned beef broth garlic cloves -- chopped chopped onion tomato paste chopped seeded tomato NAMIDA Hot Wasabi paste

1/4 1/4

cup cup

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