* Exported from MasterCook * African Banana Peanut Cake Recipe By Serving Size Categories Amount -------2 2 1/4 1/4 2/3 3/4 2 4 1 : : 8 Preparation Time :0:00 : Cakes

Turbana Corporation

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

Ingredient -- Preparation Method -------------------------------all-purpose flour baking powder salt baking soda butter or margarine -- softened sugar eggs bananas -- very ripe (peeled, and mashed, about 2 cups) salted peanuts -- coarsely chopped, divided

Combine flour, baking powder, salt and baking soda. Cream softened butter and sugar until light and fluffy; beat in eggs. Add dry ingredients alternately with mashed bananas just until combined; stir in 1/2 cup chopped peanuts. Scrape butter into well-greased 9" � 5" loaf pan; sprinkle top evenly with remaining chopped peanuts. Bake in 350� degree F. oven 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; turn out of pan and cool completely. Wrap in plastic wrap or foil. Cake is best if served next day. Yields - 4 cups or 6 to 8 servings. Cuisine: "African" Source: "Turbana Corporation" S(Internet address): "http://www.turbana.com/index.html" Yield: "4 Cups" - - - - - - - - - - - - - - - - - - Per serving: 500 Calories (kcal); 26g Total Fat; (45% calories from fat); 10g Protein; 61g Carbohydrate; 88mg Cholesterol; 548mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 4 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 3193 * Exported from MasterCook *

Ajvar Recipe By Serving Size Categories Amount -------8 4 1 3 1 1 1/2 : : 6 Preparation Time :0:00 : Appetizers

Yugoslavia.com

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

cup large large tablespoon tablespoon

Ingredient -- Preparation Method -------------------------------fresh red paprika (mild or medium-hot to taste, 8 to 12 red paprika) medium-size eggplants olive oil or corn oil -- (1/2 to 3/4 cup) onion -- minced garlic cloves -- chopped lemon juice (1 to 2 tablespoons) OR red wine vinegar (1 to 2 tablespoons) Salt and pepper -- to taste Chopped fresh parsley -- for garnish

Roast the paprika and eggplants over charcoal or a gas flame, or bake them in a preheated 475�F oven, until the skin is blistered and black. Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes. Peel off and discard the burnt skin along with the steams and seeds. Mash the peppers and eggplant pulp together to form a homogeneous mass � completely smooth or slightly chunky, as desired. You can do this with a fork or in a food processor. Heat 3 tablespoons of oil in a large skillet and saut� the onion until very soft. Add garlic and cook for 2 more minutes. Remove from the heat and stir in the pepper-eggplant pulp, mixing well. Slowly drizzle the remaining oil into the mixture, stirring constantly to incorporate all of the oil. Add lemon juice or vinegar, and salt and pepper, to taste. Transfer to a serving bowl and garnish with parsley. Serve as an appetizer to spread on thick slices of country-style white bread or flat pita bread, or use as a side dish to accompany grilled or roasted meats. 6 to 8 servings, as an appetizer or side dish. Cuisine: "Yugoslavian" Source: "WWW.Yugoslavia.com" S(Internet address): "http://www.yugoslavia.com/Culture/HTML/yu.html" - - - - - - - - - - - - - - - - - - Per serving: 275 Calories (kcal); 20g Total Fat; (59% calories from fat); 5g Protein; 26g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Pronounced eye-vaar, this is a name to a popular type of appetizer or side dish made of roasted paprika, unripe tomatoes, and even

string beans can be combined into ajvar. Fresh ajvar is always made during summer and early autumn, just after the paprika harvest, when many households also can or bottle their own ajvar for use throughout the year. Nutr. Assoc. : 1032 26407 986 0 0 797 0 2130706543 0 0 * Exported from MasterCook * Alaska Salmon Carbonara Recipe By Serving Size Categories Amount -------8 6 1/2 3 2 1/2 1/2 1/4 2 3 1 pieces 1/3 : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Pasta

Fish/ Seafood

Measure -----------ounces slices

Ingredient -- Preparation Method -------------------------------pasta bacon -- diced onion -- chopped cloves garlic -- minced teaspoons basil -- crushed teaspoon oregano -- crushed teaspoon coarse ground black pepper teaspoon crushed red pepper (up to 1/2 teaspoon) 14-ounce cans diced tomatoes tablespoons red wine vinegar 14 3/4-ounce can Alaska salmon -- drained and broken into bite-sized cup heavy cream (up to 1/2 cup) Parmesan cheese -- finely shredded

Cook pasta according to package directions; drain and keep warm. In 3 quart saucepan cook bacon until crisp. Drain, reserving about 2 tablespoons fat. Add onion, garlic, basil, oregano, and peppers; cook 5 minutes. Add tomatoes and vinegar; cook over medium high heat 10 minutes or until slightly thickened. Stir in Alaska canned salmon and cream; heat through. Serve over hot cooked pasta. Garnish with cheese. Cuisine: "Italian" Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 534 Calories (kcal); 20g Total Fat; (33% calories from fat); 33g Protein; 55g Carbohydrate; 93mg Cholesterol; 761mg Sodium Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 20072 3002 26066 0 2465 720 0

* Exported from MasterCook * Aloo Paratha Recipe By Serving Size Categories : : 4 Preparation Time :0:40 : Amma's Indian Recipes Breads

Appetizers Snacks

Amount -------250 4 1/2 1 1 4

Measure -----------grams big cup teaspoon teaspoon teaspoons

Ingredient -- Preparation Method -------------------------------whole wheat flour (atta) potatoes (aloo) butter cumin ginger paste coriander leaves -- (finely chopped) Salt -- to taste

Boil potatoes, peel and mash them. Add ginger, cumin, salt and coriander leaves and mix well. In flour, add 2 teaspoon butter and sufficient amount of water (about 1 1/4 cups) and make it into dough like bread dough (basically add enough water to form the dough into a ball). The dough is made into small balls and the balls are flattened (not rolled, just flattened between the hands). The potato mixture from step 1 is also made into balls, about the same size as the dough balls, and placed on top of the flattened ball of dough. The dough is then shaped around this top ball so that you're left with a dough ball again, but with the mashed potato mixture at its center. Carefully roll the dough, until it is thinly spread with the potato mixture still inside the center. The thickness should be roughly equal to half the thickness of pita bread or about one and a half times the thickness of a tortilla (it's surface area should be about that of a tortilla). In a wide nonstick pan on medium heat add 3-4 teaspoons of butter and place the rolled dough inside. When small bubbles start appearing on the surface, turn it over and cook for a few more minutes. Then turn it over again and add about 2 tsp. of butter. Do this until both sides of the rolled dough are golden brown. An Aloo Paratha is ready! Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" - - - - - - - - - - - - - - - - - - Per serving: 515 Calories (kcal); 24g Total Fat; (40% calories from fat); 12g Protein; 68g Carbohydrate; 62mg Cholesterol; 247mg Sodium

Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Serving Ideas : It tastes especially good served with sour cream or plain yogurt and sliced onions. Nutr. Assoc. : 26182 4600 0 0 0 2863 0 * Exported from MasterCook * Amma's Rasam Recipe By Serving Size Categories : : 4 Preparation Time :0:30 : Amma's Indian Recipes Main Dishes

Curry Soups/ Stews

Amount -------1 4 1/2 6 3 4 15 1 4 1/4

Measure -----------tablespoon whole clove teaspoon

Ingredient -- Preparation Method -------------------------------REQUIRED INGREDIENTS oil garlic cumin seeds A few coriander leaves curry leaves SET ONE tamarind paste sugar curry leaves fist full coriander leaves dried red chiles turmeric Salt -- to taste SET TWO coriander seeds whole gloves garlic (1/2 inch) ginger cumin seeds black peppercorns split red cram (arhar dal in Hindi, kandi pappu inTelugu)

tablespoons teaspoons

teaspoon

1 5 1 1 6 1

teaspoon piece teaspoon teaspoon

Make set 2 into a paste and keep aside. In a pot add 6 cups of water, the above paste, salt, turmeric, tamarind paste, dry red chilies, curry leaves, coriander leaves and sugar. Let boil until the water quantity reduces to about 4 cups. Now remove from heat and pass through a strainer so that only the clear liquid is retained. Keep aside this liquid. Heat oil in a skillet and when oil is hot add cumin seeds, crushed garlic and fry until garlic changes to pale brown. Now add curry leaves and

coriander leaves and fry for another two minutes. Next add the liquid to the skillet and cook for 5 minutes. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" - - - - - - - - - - - - - - - - - - Per serving: 84 Calories (kcal); 4g Total Fat; (39% calories from fat); 1g Protein; 12g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : Stay up to four days if stored in the refrigerator. Nutr. Assoc. : 0 0 0 491 2863 0 491 0 0 0 0 2863 26642 0 0 26642 0 415 620 630 491 4437 3920 491 * Exported from MasterCook * Amma's Special Chicken Korma Recipe By Serving Size Categories : : 4 Preparation Time :0:20 : Amma's Indian Recipes Main Dishes Sauces and Toppings

Curry Poultry

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

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

1/2

Ingredient -- Preparation Method -------------------------------REQUIRED INGREDIENTS chicken (about 12 pieces� better if big) -- (with bones) onions tomatoes yogurt garlic paste ginger paste oil cardamom poppy seed powder red chili powder turmeric curry leaves fist full coriander leaves almonds Salt -- to taste SET ONE whole cloves coriander seeds cumin seeds cardamom

3 1 2

1/2

teaspoon teaspoon

Powder Set 1 and keep aside. Powder almonds and keep separately.

Make into a paste onion, tomato and yogurt. Keep aside. In a large dish mix well the following: chicken pieces, the above paste, garlic and ginger paste, poppy seed powder, powdered Set 1, chili powder, turmeric, salt, coriander leaves and curry leaves. Keep aside. In a skillet heat oil and add cardamom. Fry for a minute or two. Now add the above mixture and fry on high heat for 5 minutes. Reduce heat to medium and add 1 cup of water and cook for 12-14 minutes. Next add powdered almonds and cook for another 7 minutes on medium. Stir frequently after adding almond powder. The sauce should be thick. Serve very hot. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" T(Cooking time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 3376 Calories (kcal); 289g Total Fat; (72% calories from fat); 133g Protein; 108g Carbohydrate; 215mg Cholesterol; 261mg Sodium Food Exchanges: 6 Grain(Starch); 15 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 48 Fat; 0 Other Carbohydrates Serving Ideas : Goes very well with plain white rice and dosa. Usually it is eaten in the rainy season when the weather is wet and it's damp everywhere. Nutr. Assoc. : 0 20019 0 0 0 0 619 0 0 1156 2614 0 0 2863 0 0 0 0 0 415 491 253 * Exported from MasterCook * Amma's Special Sambhar Rice Recipe By Serving Size Categories : : 4 Preparation Time :0:10 : Amma's Indian Recipes Side Dishes

Curry Vegetables

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

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

Ingredient -- Preparation Method -------------------------------SET ONE rice split red gram (arhar dal in Hindi, kandipappu in Telugu) turmeric water Salt -- to taste

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

tablespoons medium cup cup cup cup teaspoon teaspoons pinch

tamarind paste SET TWO tomato -- cut in 4 pieces green chiles -- sliced peas potato pieces baby eggplant -- cut bite size French beans SET THREE butter black peppercorns cashew nuts cumin seeds curry leaves fist full coriander sambhar powder asafoetida

6 10 10 1 2 1

Cook rice and split red gram in 3 1/2 cups of water until the mixture is well cooked. Add salt and turmeric and remove from heat. (It is alright if there is still some water left in the pot.) Cook all the ingredients in Set 2 in 3/4 cup of water. Add the above cooked vegetables and tamarind paste to the pot containing rice and split red gram and cook on medium heat for seven minutes. Heat butter in a wide skillet and when butter has melted add peppercorns, cashew nuts and cumin seeds. Fry on lower-than-medium heat for a few minutes until the cashew nuts turn pale brown. Now add asafoetida, curry leaves and coriander leaves. Fry for a minute. Next add sambhar powder, stir once and immediately add the contents of the pot containing rice and vegetables. Stir well and cook for three to four minutes on medium and remove from heat. Serve hot with a little butter on top. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" T(Cooking time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 2326 Calories (kcal); 169g Total Fat; (62% calories from fat); 68g Protein; 165g Carbohydrate; 31mg Cholesterol; 195mg Sodium Food Exchanges: 10 Grain(Starch); 5 Lean Meat; 2 Vegetable; 0 Fruit; 31 Fat; 0 Other Carbohydrates NOTES : Preparation Time: 30 minutes if preparing own sambhar powder, 10

minutes if using a ready-made powder. Some people prefer a strong aroma of asafoetida while others do not. In case you prefer it stronger, add asafoetida to the skillet just before adding rice instead of adding as mentioned in the recipe. (Rice retains the flavor of asafoetida much better than oil.) Nutr. Assoc. : 0 0 3920 0 0 0 0 0 5247 0 3577 0 421 3234 0 3234 0 0 0 2505 491 0 2863 0 0 * Exported from MasterCook * Aratkaaya Masala Pulusu (Spiced Raw Banana Curry) Recipe By Serving Size Categories Amount -------3 8 1/4 1/2 1/4 : : 4 Preparation Time :0:30 : Amma's Indian Recipes Side Dishes

Curry

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

Ingredient -- Preparation Method -------------------------------REQUIRED INGREDIENTS oil black mustard seeds curry leaves red chili powder turmeric Salt -- to taste SET ONE raw bananas (different than unripe bananas we eat) tamarind paste SET TWO cumin seeds whole cloves garlic 1/2-inch piece ginger whole cloves uncooked rice

4 1 1/2 1 4 1 2 1 tablespoons teaspoon

teaspoon

Make Set 2 into a paste (adding a few drops of water) and keep aside. Raw bananas should be cut into four pieces each. Remove the skin and keep aside. In a deep skillet heat oil, add mustard seeds and when seeds start popping add curry leaves and the above paste (of Set 2). Fry on moderate heat for one minute. Add 1 1/2 cups water, tamarind paste, and the banana pieces. Also add red chili powder, turmeric and salt. Let cook on low heat for 15 minutes or until the gravy thickens. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address):

"http://members.tripod.com/~Amma/" - - - - - - - - - - - - - - - - - - Per serving: 222 Calories (kcal); 12g Total Fat; (43% calories from fat); 2g Protein; 32g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Some tamarind paste can be very sour, so you may need to adjust according to your taste. You can add a spoon of sugar just before removing from heat. Nutr. Assoc. : 0 0 939 0 2614 0 0 0 0 2142 0 0 0 491 620 3520 0 1262 * Exported from MasterCook * Arroz a la Mexicana (Mexican Rice) Recipe By Serving Size Categories Amount -------1 1 1/2 1 1 3/4 1 1 1/2 1/2 : : 4 Preparation Time :0:00 : Side Dishes

The Rice Council

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

Ingredient -- Preparation Method -------------------------------uncooked rice vegetable oil chopped onion garlic -- minced beef broth ground cumin tomato paste frozen green peas -- thawed cooked carrots -- diced

Cook rice in hot oil in 2- to 3-quart saucepan over medium heat, stirring constantly, about 2 minutes. Stir in onion and garlic; cook, stirring, about 1 minute. Add broth and cumin. Heat to boiling; stir once or twice. Lower heat to simmer; cover with tight-fitting lid. Cook 15 minutes or until rice is tender and liquid is absorbed. Combine tomato paste and 1 tablespoon water. Stir tomato mixture, peas, and carrots into rice; fluff with fork. Cuisine: "Mexican" Source: "The Rice Council" S(Internet address): "http://www.usarice.com/domestic/recipes/" - - - - - - - - - - - - - - - - - - Per serving: 261 Calories (kcal); 4g Total Fat; (13% calories from fat); 10g Protein; 46g Carbohydrate; 0mg Cholesterol; 629mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 1262 0 0 0 0 0 0 0 26758 * Exported from MasterCook * Asian Beef and Mushroom Wraps Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Beef The Mushroom Council

Main Dishes Wrap Recipes

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

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

Ingredient -- Preparation Method -------------------------------vegetable oil -- divided flank or round steak (or boneless chicken breasts) -- cut in thin strips pound fresh white mushrooms -- sliced (about 6 cups) 16-ounce package frozen stir-fry vegetables (about 1 1/2 cups) cup hoisin sauce (8-inch) flour tortillas

In a large skillet over medium-high heat, heat 2 tablespoons of the oil. Add half of the beef; cook and stir until browned on both sides, 5 to 6 minutes; remove to plate and set aside. Repeat with remaining beef. Heat remaining 1 tablespoons of oil in skillet; add mushrooms; cook and stir until tender and all the liquid has evaporated, about 5 minutes. Add vegetables; cook, stirring frequently until vegetables are barely cooked, about 2 minutes. Stir in hoisin sauce and reserved beef; heat 1 minute. Spoon an equal amount of the beef and mushroom mixture on one side of each tortilla; roll to enclose filling. Cut rolled tortillas in halves diagonally, serve immediately. Cuisine: "Asian" Source: "The Mushroom Council" Start to Finish Time: "0:30" - - - - - - - - - - - - - - - - - - Per serving: 443 Calories (kcal); 20g Total Fat; (41% calories from fat); 22g Protein; 42g Carbohydrate; 45mg Cholesterol; 789mg Sodium Food Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 4787 3386 1108 0 1666 * Exported from MasterCook *

Asian Beef and Noodles Recipe By Serving Size Categories Amount -------1 1/4 2 2 1/4 2 : : 4 : Beef Preparation Time :0:00

Texas Beef Council

Measure -----------pounds packages cups teaspoon tablespoons

Ingredient -- Preparation Method -------------------------------ground beef Oriental flavor instant ramen noodles frozen vegetable mixture ground ginger green onion -- thinly sliced

In large skillet, brown ground beef over medium heat 8 to 10 minutes or until no longer pink, breaking up into 3/4 inch crumbles. Remove with slotted spoon; pour off drippings. Season beef with one seasoning packet from noodles; set aside. In same skillet, combine 2 cups water, noodles (broken into several pieces), vegetables, ginger and remaining seasoning packet. Bring to boil; reduce heat. Cover; simmer 3 minutes or until noodles are tender, stirring occasionally. Return beef to skillet; heat through. Stir in green onion before serving. Cuisine: "Asian" Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" - - - - - - - - - - - - - - - - - - Per serving: 518 Calories (kcal); 25g Total Fat; (42% calories from fat); 34g Protein; 41g Carbohydrate; 88mg Cholesterol; 947mg Sodium Food Exchanges: 2 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 9018 0 1566 0 0 * Exported from MasterCook * Asian Chicken and Noodles Recipe By Serving Size Categories Amount -------8 1 : : 4 Preparation Time :0:00 : National Pasta Association Poultry

Pasta

Measure -----------ounces tablespoon

Ingredient -- Preparation Method -------------------------------Medium Egg Noodles -- uncooked vegetable oil

OR 1 tablespoon olive oil 1 pound boneless, skinless chicken breasts -- cut into julienne strips (1 1/2 � 1/4-inch) 2 carrots -- peeled and thinly sliced 1 bunch scallions -- chopped 1/2 red bell pepper -- thinly sliced 1/4 cup low-sodium soy sauce 1 cup chopped celery 1 4-ounce can sliced water chestnuts 1/2 teaspoon garlic powder 1/2 teaspoon white pepper 1 teaspoon dried cilantro 2 tablespoons toasted almonds (optional) Prepare egg noodles according to package directions; drain. In a large skillet or wok, saut� chicken, carrots, scallions and red bell pepper in oil until chicken is opaque and white, about 4 minutes, stirring constantly. Add soy sauce, celery, water chestnuts, garlic powder, white pepper and cilantro. Mix all ingredients together, cover and simmer for 5 minutes. Stir in cooked egg noodles. Sprinkle with toasted almonds, if desired. Cuisine: "Asian" Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 423 Calories (kcal); 7g Total Fat; (15% calories from fat); 36g Protein; 52g Carbohydrate; 120mg Cholesterol; 728mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 530 1563 0 2130706543 2314 0 0 0 0 0 1586 0 0 383 2130706543 * Exported from MasterCook * Asian Chicken Pasta Salad Recipe By Serving Size Categories Amount -------8 2 4 : : 4 Preparation Time :0:00 : National Pasta Association Poultry

Pasta

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

Ingredient -- Preparation Method -------------------------------Orzo, Small Shells or other small pasta shape -- uncooked poached chicken -- cut into chunks spinach leaves -- stems removed and sliced into strips

2 3 1 1

1/2 1/2

cup tablespoons tablespoon tablespoon tablespoon teaspoons tablespoons tablespoon tablespoons

1 2 1 1/2 1 3

bean sprouts red bell pepper -- ribs removed and cut into strips scallions -- sliced red wine vinegar reduced-sodium soy sauce sesame oil OR vegetable oil Teriyaki sauce prepared chili sauce fresh grated ginger slivered almonds -- toasted

Prepare pasta according to package directions; drain. In large mixing bowl, combine pasta, chicken, spinach, sprouts, pepper, and scallions. In a small mixing bowl, mix together remaining ingredients except almonds; whisk well. Toss dressing with pasta mixture and refrigerate until ready to serve. Sprinkle almonds over top just before serving. Cuisine: "Asian" Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 425 Calories (kcal); 11g Total Fat; (23% calories from fat); 32g Protein; 49g Carbohydrate; 60mg Cholesterol; 344mg Sodium Food Exchanges: 3 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4318 4745 0 0 0 0 0 0 0 0 2130706543 0 2615 20083 0 * Exported from MasterCook * Asian-Style Alaska Salmon Noodle Soup Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Pasta

Fish/ Seafood Soups/ Stews

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

Measure Ingredient -- Preparation Method ------------ -------------------------------14 3/4-ounce can Alaska salmon cup thinly sliced carrots package ramen-style soup cups trimmed pea pods green onions -- cut in 1" pieces tablespoon fresh ginger root -- grated OR

1 2 2 2

1/4

teaspoon cloves teaspoons teaspoons teaspoon

ground ginger garlic low-sodium soy sauce lemon juice dark sesame oil -- * see note

Drain and flake salmon, set aside. Bring 5 cups water to boil in a large saucepan. Add carrots and bring to a boil. Break ramen noodles into 4 pieces and drop into water. Simmer 1-1/2 minutes. Stir in peas, onions, garlic, ginger and salmon. Simmer 1-1/2 minutes. Gently stir in remaining ingredients, including seasoning package, and serve. Cuisine: "Asian" Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 279 Calories (kcal); 10g Total Fat; (33% calories from fat); 24g Protein; 22g Carbohydrate; 57mg Cholesterol; 1109mg Sodium Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : *Found in Asian food section of grocery stores. Nutr. Assoc. : 2465 20024 357 4373 3585 0 0 2130706543 0 0 0 0 * Exported from MasterCook * Avial (Mixed Vegetables with Sauce) Recipe By Serving Size Categories : : 4 Preparation Time :0:40 : Amma's Indian Recipes Main Dishes Vegetables

Curry Sauces and Toppings

Amount -------1 3 4 2 1 10 4

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

1/8 1/8 1/2

teaspoons teaspoon teaspoon cup teaspoon teaspoon

2 1 1

Ingredient -- Preparation Method -------------------------------cubed white squash (pumpkin) chopped French beans, cauliflower, drumstick*, bell pepper, potato -- (mixed together) green chiles plain yogurt grated fresh coconut curry leaves coriander leaves mustard turmeric cooking oil dried red chiles sugar cumin

1/8 1

teaspoon pinch

split black gram asafoetida -- or two Salt -- to taste

In a deep pot boil the mixed vegetables in a cup of water until tender. Keep aside. (If there is any water left in the pot, do not discard it.) In a blender, blend yogurt, sugar, cumin, grated coconut, turmeric, salt, coriander leaves, a cup of water until well mixed. Pour this mixture into the pot containing the vegetables and keep it on medium heat. Add the green chilies sliced lengthwise and simmer the contents for ten minutes. (Remember to stir frequently, as yogurt tends to stick to the bottom of the pot.) Remove from heat and keep aside. In a wide skillet heat oil on medium. When oil is hot add dry red peppers and fry for one minute. Then add mustard seeds, black gram and curry leaves. When the mustard seeds pop, add asafoetida. Immediately add the vegetables and sauce from the pot. Cook for a minute or two. Remove from heat. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" - - - - - - - - - - - - - - - - - - Per serving: 895 Calories (kcal); 41g Total Fat; (40% calories from fat); 32g Protein; 105g Carbohydrate; 16mg Cholesterol; 93mg Sodium Food Exchanges: 6 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 7 1/2 Fat; 1/2 Other Carbohydrates Serving Ideas : Goes well with plain white rice, pita, paratha, puri. NOTES : *If drumstick is not available, you can add some other vegetable. Eggplant, however, is not advised because it becomes bitter when boiled in water. Nutr. Assoc. : 4644 3323 3577 0 4923 0 2863 0 0 0 26642 0 0 3920 0 0 * Exported from MasterCook * Baclava (Baklava) Recipe By Serving Size Categories Amount -------1 1 1/2 : : 32 Preparation Time :0:00 : Desserts Yugoslavia.com

Pastries

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

Ingredient -- Preparation Method -------------------------------BACLAVA Filo dough melted butter ground walnuts

1 1 1/2 1/2 1/2 1

pound cup cup cup cup

ground almonds sugar SYRUP honey water lemon -- cut in slices sugar

Butter a square baking pan which is 10 � 12. Put 4 sheets of dough to fit the pan and place them on the top of one another with a bit of melted butter sprinkled in between the layers. Then combine the ground nuts with the sugar and sprinkle about 4 tablespoons of it on the dough and place another sheet of dough over it and continue in this fashion, sprinkling nuts and small bit of the butter and placing a sheet of dough over it until dough and nuts are used. There should be about 15 layers or more. Then top with 3 more sheets of dough, (butter sprinkled in between) and press dough firmly, but carefully, down. Then cut in diamond shaped pieces with a sharp knife. Dribble the last of the butter over it and bake in a 300� oven for about 45 min., or until golden brown. Prepare syrup, meanwhile: Boil together the honey, sugar, water and lemon until it thickens a bit-about 20 min. Remove the lemon and syrup over baclava as soon as it is removed from the oven. Let stand and when it is cool, it is ready to serve. Cuisine: "Yugoslavian" Source: "WWW.Yugoslavia.com" S(Internet address): "http://www.yugoslavia.com/Culture/HTML/yu.html" - - - - - - - - - - - - - - - - - - Per serving: 278 Calories (kcal); 20g Total Fat; (61% calories from fat); 7g Protein; 21g Carbohydrate; 16mg Cholesterol; 63mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 3286 0 20187 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bangaladumpa Menthi Aaku (Potato with Fenugreek Leaves) Recipe By Serving Size Categories : : 4 Preparation Time :0:25 : Amma's Indian Recipes Side Dishes

Curry Vegetables

Amount -------1/4

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

Ingredient -- Preparation Method -------------------------------REQUIRED INGREDIENTS oil

1 2 1/4

teaspoon teaspoon medium

red chili powder turmeric onions -- chopped Salt -- to taste SET ONE potatoes fenugreek leaves SET TWO coriander seeds cumin seeds curry leaves whole cloves garlic

1 1/2 1 1 8 5

pound pound teaspoon teaspoon

Add a few drops of water to the ingredients of Set 2 and make into a paste. Keep aside. Cut potatoes into 1/2-inch pieces. Keep aside. Wash fenugreek leaves, drain the water and spread on an absorbant cloth or paper towel. In a nonstick skillet heat oil and add chopped onion, potato, turmeric and salt. Fry on moderate heat until the potato pieces are almost cooked. Then add the paste and stir thoroughly. After two minutes add fenugreek leaves and stir on high heat for five-seven minutes. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" - - - - - - - - - - - - - - - - - - Per serving: 242 Calories (kcal); 14g Total Fat; (50% calories from fat); 3g Protein; 27g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Serving Ideas : This dish is excellent with Paratha. Nutr. Assoc. : 0 0 2614 0 0 0 0 0 0 0 0 0 0 491 0 620 * Exported from MasterCook * Barbados Chops with Black Bean Relish Recipe By Serving Size Categories Amount : : 4 Preparation Time :0:15 : Grill Pork

Nat. Pork Producers Council

Measure

Ingredient -- Preparation Method

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

-----------tablespoon teaspoons teaspoon teaspoon tablespoons tablespoon small 15-ounce can tablespoons teaspoon teaspoon tablespoon

-------------------------------pork chops -- 1 1/2 inch thick vegetable oil garlic cloves -- minced finely chopped green olives jalape�o chile -- seeded and finely chopped thyme ground allspice lime juice RELISH olive oil onion -- diced black beans -- drained and rinsed red bell pepper -- diced cider vinegar salt hot pepper sauce chopped cilantro

1/2 1/2 1/2

In a large self-sealing bag, mix vegetable oil, garlic, olives, jalape�o (use rubber gloves when chopping and handling pepper), thyme, allspice and lime juice; add pork chops and mix to coat all surfaces; seal bag and refrigerate 4-24 hours. For Relish: Heat olive oil in small saut� pan, saut� onion just until tender, about 4 minutes. In medium bowl, stir together onion with black beans and remaining ingredients. Cover and let rest at room temperature one hour to let flavors blend. Refrigerate for longer storage. Prepare moderately hot fire in kettle-style grill. Remove chops from marinade, discarding marinade. Place chops directly over heat, lower grill hood and grill 8 minutes; turn and grill 7 minutes more. Serve with Black Bean Relish. Cuisine: "Barbados" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 386 Calories (kcal); 20g Total Fat; (47% calories from fat); 31g Protein; 19g Carbohydrate; 71mg Cholesterol; 666mg Sodium Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5810 0 0 4281 26360 0 0 0 0 0 0 0 578 0 0 0 0 0 * Exported from MasterCook * Basil-Perfumed Tomato Dolmas Recipe By :

Serving Size Categories Amount -------4 2 1 8 8 1 2 1/2 1 1/4 1/2 1/3

: 4 Preparation Time :0:05 : Florida Tomato Committee Main Dishes

Lamb

Measure -----------large tablespoons cup ounces ounces cup cup tablespoons teaspoon teaspoons teaspoon

Ingredient -- Preparation Method -------------------------------firm fresh Florida tomatoes (about 2 pounds) olive oil chopped onion ground lamb OR ground beef uncooked rice -- (regular cooking) loosely-packed fresh basil -- chopped (about 1/3 cup) OR dried basil ground cumin salt ground black pepper

Use tomatoes held at room temperature until fully ripe. Cut a thin slice from top of each tomato; remove pulp leaving a 1/4-inch thick shell; set aside. Chop pulp (makes about 1-1/2 cups). In a medium skillet over medium heat, heat oil; add onion; cook and stir until tender, about 5 minutes. Add lamb; cook and stir for about 2 minutes, breaking up meat. Stir in rice, basil, cumin, salt, pepper, 1 cup water and reserved chopped tomato pulp. Bring to a boil; reduce heat and simmer covered, until rice is tender, about 20 minutes. Spoon rice mixture into reserved tomato shells. Place stuffed tomatoes in the skillet along with 1 cup water. Bring to a boil, reduce heat and simmer covered, until tomatoes are tender, about 10 minutes. Garnish with fresh basil, if desired. Cuisine: "Greek" Source: "Florida Tomato Committee" T(Cooking Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 321 Calories (kcal); 21g Total Fat; (57% calories from fat); 12g Protein; 22g Carbohydrate; 41mg Cholesterol; 714mg Sodium Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3415 0 0 3845 0 2130706543 1262 3332 0 2130706543 0 0 0 * Exported from MasterCook * Bavarian Chops

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

: : 4 Preparation Time :0:20 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless pork loin chops -- 1/2 to 3/4-inch thick flour butter chopped green onion garlic cloves -- minced mushrooms -- sliced thyme beer -- room temperature Salt Freshly ground black pepper Buttered noodles (optional) Minced fresh parsley (optional)

Lightly flour chops. Melt butter in nonstick skillet over medium-high heat until foaming. Brown chops quickly on both sides. Remove, reserve. Add green onion, garlic, mushrooms and thyme and saut� an additional minute. Return chops to skillet, add beer; bring to a boil. Reduce heat, cover and simmer 7-8 minutes. Season with salt and pepper. Serve with noodles, garnished with parsley, if desired. Cuisine: "German" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 219 Calories (kcal); 9g Total Fat; (41% calories from fat); 21g Protein; 9g Carbohydrate; 44mg Cholesterol; 58mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 9116 0 0 2665 0 0 0 0 0 0 2130706543 2130706543 * Exported from MasterCook * Bavarian Rice Cloud with Bittersweet Chocolate Sauce Recipe By Serving Size Categories Amount -------: : 10 Preparation Time :0:00 : Desserts

The Rice Council

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

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

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

envelope cups tablespoons cups cups tablespoon teaspoon tablespoons tablespoons tablespoons cup tablespoon

unflavored gelatin skim milk sugar cooked rice frozen light whipped topping -- thawed Amaretto or other almond flavored liqueur vanilla extract Vegetable cooking spray sliced almonds -- toasted BITTERSWEET CHOCOLATE SAUCE cocoa sugar nonfat buttermilk Amaretto or other almond-flavored liqueur

Sprinkle gelatin over milk in small saucepan; let stand 1 minute or until gelatin is softened. Cook over low heat, stirring constantly, until gelatin dissolves. Add sugar and stir until dissolved. Add rice; stir until well blended. Chill until the consistency of unbeaten egg whites. Fold in whipped topping, liqueur and vanilla. Spoon 4-cup mold coated with cooking spray. Cover and chill until firm. To serve, unmold onto serving platter. Spoon chocolate sauce over rice pudding. Sprinkle with toasted almonds. BITTERSWEET CHOCOLATE SAUCE: Combine cocoa and sugar in small saucepan. Add buttermilk, mixing well. Place over medium heat, and cook until sugar dissolves. Stir in liqueur; remove from heat. Cuisine: "Bavarian" Source: "The Rice Council" S(Internet address): "http://www.usarice.com/domestic/recipes/" - - - - - - - - - - - - - - - - - - Per serving: 152 Calories (kcal); 3g Total Fat; (18% calories from fat); 4g Protein; 26g Carbohydrate; 1mg Cholesterol; 44mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : Tip: Unmold gelatin desserts onto dampened plate. This will allow you to move the mold and position it where you want it on the plate. Nutr. Assoc. : 26353 0 0 0 2861 2044 0 0 0 0 0 0 0 0 2044 * Exported from MasterCook * Bean Bruschetta Pizza Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Ontario White Bean Producers

Pizza

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

Measure -----------14-ounce can medium clove cup teaspoons teaspoon cups

Ingredient -- Preparation Method -------------------------------Beans in Tomato Sauce green onions -- sliced tomato -- chopped garlic -- minced slivered green pepper dried basil leaves hot pepper sauce (12-inch) Italian-style gourmet flatbread shredded Mozzarella cheese

Combine beans, green onions, tomato, garlic, green pepper, basil and hot pepper sauce. Spread evenly over flatbread. Sprinkle with cheese. Bake at 425�F (220 �C) for about 15 minutes or until bubbling and cheese is melted. Cut into wedges.

Cuisine: "Italian" Source: "Ontario White Bean Producers" S(Internet address): "http://users.imag.net/~lon.whitepeabeans/" - - - - - - - - - - - - - - - - - - Per serving: 560 Calories (kcal); 15g Total Fat; (23% calories from fat); 25g Protein; 83g Carbohydrate; 45mg Cholesterol; 1324mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Ontario White Bean Producers 4206 Raney Crescent London, Ontario N6L 1C3 Canada Tel: (519) 652-3566 Fax: (519) 652-9607 E-mail: whitepeabeans@wwdc.com Nutr. Assoc. : 255 0 0 0 3591 2153 0 593 0 * Exported from MasterCook * Beef and Broccoli Rice Recipe By Serving Size Categories Amount -------1 3 2 1/4 : : 4 : Beef Preparation Time :0:00 Texas Beef Council Ingredient -- Preparation Method -------------------------------beef top round steak -- cut 3/4 inch thick butter -- divided garlic -- crushed salt

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

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

teaspoon pepper 6.8-ounce package beef flavor rice and vermicelli mix cup onion -- chopped cups water cups frozen broccoli mixture -- defrosted

Trim fat from beef steak; cut steak lengthwise in 1/2 and then crosswise into 1/8"-thick strips. Heat 1 tablespoon butter in large nonstick skillet over medium-high heat until hot. Add beef and garlic (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; season with salt and pepper. In same skillet, cook and stir rice mix, onion and remaining 2 tablespoons butter over medium heat until vermicelli is golden brown. Stir in water and contents of seasoning packet; bring to a boil. Reduce heat to low; cover tightly and simmer 15 minutes. Stir in vegetables; continue to cook 3 to 5 minutes or until rice is tender. Return beef; heat through. Cuisine: "Asian" Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" Start to Finish Time: "0:30" - - - - - - - - - - - - - - - - - - Per serving: 467 Calories (kcal); 20g Total Fat; (38% calories from fat); 31g Protein; 42g Carbohydrate; 77mg Cholesterol; 1033mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5311 0 0 0 0 1522 0 0 2363 * Exported from MasterCook * Beef and Vegetable Fried Rice Recipe By Serving Size Categories Amount -------1 2 1 2 1 1/4 : : 4 Preparation Time :0:25 : Beef Texas Beef Council

One Dish Meal

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

Ingredient -- Preparation Method -------------------------------ground beef, lean garlic -- crushed fresh grated ginger OR ground ginger water red bell pepper -- cut 1/2 inch pieces

6 3 3 2

1/4

ounces cups tablespoons teaspoons cup

pea pods, frozen cooked rice -- cold soy sauce dark sesame oil green onion -- thinly sliced

In large nonstick skillet, brown ground beef, garlic and ginger over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4 inch crumbles. Remove with slotted spoon; pour off drippings. In same skillet, heat water over medium-high heat until hot. Add bell pepper and pea pods; cook 3 minutes or until bell pepper is crisp-tender, stirring occasionally. Add rice, soy sauce and sesame oil; mix well. Return beef to skillet; heat through, about 5 minutes. Stir in green onions before serving. Cuisine: "Asian" Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" - - - - - - - - - - - - - - - - - - Per serving: 452 Calories (kcal); 17g Total Fat; (33% calories from fat); 27g Protein; 46g Carbohydrate; 70mg Cholesterol; 837mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 9018 0 20083 0 2130706543 0 0 0 0 0 0 0 * Exported from MasterCook * Beef Cherry-Yaki Recipe By Serving Size Categories Amount -------3/4 1 1/2 1/3 1/4 3 1/2 1 1 2 6 1 : : 4 Preparation Time :0:00 : Beef Main Dishes

Cherry Marketing Institute

Measure -----------pound cups cup cup tablespoons teaspoon clove tablespoon medium 4-ounce can

Ingredient -- Preparation Method -------------------------------boneless beef sirloin steak -- trimmed of fat frozen unsweetened tart cherries soy sauce plus 1 tablespoon vegetable oil -- divided honey ground ginger garlic -- minced cornstarch carrots -- julienne sliced green onions -- sliced sliced water chestnuts -- drained Hot cooked rice

Partially freeze meat. Thinly slice across the grain into bite-size strips; set aside. Thaw cherries; drain, reserving juice. In a shallow dish, combine soy sauce, 1/4 cup oil, honey, ginger and garlic; mix well. Add beef strips. Refrigerate, covered, 1 hour, stirring once. Remove meat from marinade; discard marinade. Add enough water to reserved cherry juice to make 1/4 cup. In a small bowl, combine juice and cornstarch; mix well. Heat remaining 1 tablespoon oil in a skillet over medium heat. Add carrots and onions. Cook until tender crisp; remove from skillet. (Add more oil, if necessary.) Add meat; cook until brown. Remove meat. Stir cornstarch mixture; add to skillet. Cook,stirring, until thickened and bubbly. Return vegetables and meat to skillet; add cherries and water chestnuts. Cook, stirring often, 5 minutes, or until hot. Serve over rice. Serving size: 3/4 cup. Description: "For busy schedules, stir-fry is an easy solution." Cuisine: "Asian" Source: "Cherry Marketing Institute" S(Internet address): "http://www.cherrymkt.org/index.html" - - - - - - - - - - - - - - - - - - Per serving: 372 Calories (kcal); 18g Total Fat; (42% calories from fat); 22g Protein; 33g Carbohydrate; 49mg Cholesterol; 1440mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 2228 1085 0 1563 0 0 0 0 2495 3585 1586 0 * Exported from MasterCook * Beef Stroganoff Recipe By Serving Size Categories Amount -------2 12 1 1/2 1/2 1/2 1/4 1/4 : : 4 Preparation Time :0:00 : Beef The Mushroom Council

Main Dishes

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

Ingredient -- Preparation Method -------------------------------butter beef tenderloin (fillet) -- thinly sliced mushrooms (about 6 cups) -- quartered chopped onions dried dill weed salt ground black pepper dry white wine

1/2

cup

reduced-fat sour cream

In a large non-stick skillet, melt 2 tablespoons butter over high heat. Add beef, half at a time. Cook until browned on both sides, turning once, about 4 minutes; remove from skillet. Repeat with remaining beef. Add mushrooms, onions, dill, salt and pepper; cook, stirring constantly, for 5 minutes. Add wine and return beef to skillet. Cook until heated through, about 3 minutes. Remove from heat. Stir in sour cream until blended. Yield: 4 to 5 portions

Cuisine: "Hungarian" Source: "The Mushroom Council" - - - - - - - - - - - - - - - - - - Per serving: 261 Calories (kcal); 13g Total Fat; (47% calories from fat); 22g Protein; 11g Carbohydrate; 66mg Cholesterol; 406mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Making a newer, slimmer appearance is today's version of Beef Stroganoff. Named for the Russian diplomat, Count Stroganov, this typically high-cholesterol dish gets its more slenderizing creamy sauce from low-fat sour cream. And because the lean beef is sliced paper thin, it takes just minutes to prepare. What's more, an entire pound of chunky quartered mushrooms in this version means less meat is needed to achieve the recipe's characteristic heartiness. Nutr. Assoc. : 0 26491 4196 0 0 0 0 0 4055 * Exported from MasterCook * Berry Empanadas Recipe By Serving Size Categories Amount -------1 1 1/4 1/4 2 1 1 : : 12 Preparation Time :0:00 : Desserts

Oregon Raspberry & Blackberry

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

Ingredient -- Preparation Method -------------------------------BERRY FILLING 16.5-ounce can blackberries, raspberries or boysenberries -- drained cup finely chopped pared apple (about 1 medium, tart variety such as Granny Smith) cup chopped walnuts cup sugar tablespoons flour teaspoon ground cinnamon teaspoon vanilla

Dash or homemade 1 tablespoon Preheat oven to 400�. 3

salt single pastry crusts for 9-inch pie -- ready-to-use, mix butter Cinnamon-sugar for dusting

Combine apple, walnuts, sugar, flour, cinnamon, vanilla and salt in medium bowl and mix well. Gently fold in berries. Roll out pastry and cut into twelve 4 1/2-inch rounds. Place 2 tablespoons berry filling on half of round, leaving about 1/2 inch along edges. Fold the other half of pastry over filled half, moisten edges and seal by pressing with fork. Repeat this procedure until all rounds are folded and sealed. Combine 2 tablespoons sugar with 1/2 teaspoon ground cinnamon. Brush each empa�adas with melted butter and sprinkle with cinnamon-sugar. Bake on greased cookie sheet 18-20 minutes or until golden brown. Cuisine: "Mexican" Source: "Oregon Raspberry & Blackberry Commission" S(Internet address): "http://www.oregon-berries.com/" Yield: "12 Small empanadas" T(Baking Time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 289 Calories (kcal); 15g Total Fat; (44% calories from fat); 4g Protein; 36g Carbohydrate; 3mg Cholesterol; 303mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 1/2 Other Carbohydrates NOTES : Berry Empanadas, in a recipe reminiscent of old Mexico, features frozen or canned berries combined with apples and walnuts, enclosed in small pockets of delicate pastry dusted with cinnamon-sugar. A traditional Mexican pastry with a meat, vegetable or dessert filling, this easy berry version is just the right size for passing among your fiesta guests. Nutr. Assoc. : 0 2268 26658 0 0 0 0 0 0 2009 0 0 * Exported from MasterCook * Black Chana Recipe By Serving Size Categories Amount -------2 : : 4 Preparation Time :0:30 : Amma's Indian Recipes Vegetables

Side Dishes

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

Ingredient -- Preparation Method -------------------------------REQUIRED INGREDIENTS boiled chick peas

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

cup medium cup teaspoon teaspoon teaspoon

SET ONE oil onion -- crushed chopped onion 1-inch piece ginger -- cut into thin, long pieces green chiles -- cut in halves garlic paste fist full coriander leaves sugar pomegranate seeds Salt -- to taste SET TWO whole cloves cinnamon stick (1 inch) cardamom coriander seeds cumin seeds black peppercorns shajeera (caraway seeds) nutmeg

4 1 2 1 5 1

1/2 1/4

teaspoon teaspoon teaspoon small piece

Heat Set 2 in a skillet on medium heat while stirring constantly for 5-7 minutes. Remove from heat, powder and keep aside. Heat oil in a skillet and when oil is hot add crushed onion, garlic paste, ginger pieces, green chili and sugar. Fry until onion turns pale brown. Now add chick peas and powdered Set 2 and fry on medium heat for 5 minutes. Next add 1/2 cup of water and pomegranate seeds to the skillet and cook on low heat until all the water evaporates. Garnish with 1/2 cup of chopped onion pieces and chopped coriander leaves. Serve hot. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" - - - - - - - - - - - - - - - - - - Per serving: 383 Calories (kcal); 23g Total Fat; (50% calories from fat); 10g Protein; 41g Carbohydrate; 0mg Cholesterol; 29mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Goes well with paratha and naan. NOTES : 1. In case pomegranate seeds are not available you may use dry mango powder called "aamchur" in Hindi. This is available in most Indian grocery stores. Use 1 teaspoon of this powder. 2. Instead of Set 2 you may use 1 teaspoon of Amma's Meat Masala. Nutr. Assoc. : 0 346 0 0 0 0 0 3520 3577 0 2863 0 0 0 0 0 5563 2705 0 0

491 0 252 0 * Exported from MasterCook * Black Thai Pork Recipe By Serving Size Categories : : 6 Preparation Time :0:20 : Main Dishes Pork

Nat. Pork Producers Council Stir Fry

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

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

Ingredient -- Preparation Method -------------------------------boneless pork chops -- cut into stir-fry strips salsa or picante sauce peanut butter soy sauce balsamic vinegar molasses water chili powder ground ginger garlic salt pepper vegetable oil sesame seed -- toasted if desired thinly sliced green onions hot cooked cellophane noodles OR hot cooked rice

For sauce, in a medium saucepan combine salsa, peanut butter, soy sauce, vinegar, molasses and water. Bring to boiling, stirring often. Keep warm. Meanwhile, in a plastic or paper bag combine chili powder, ginger, garlic salt and pepper. Add pork strips; shake until pork is coated with spice mixture. In a large skillet heat vegetable oil over medium-high heat; cook and stir pork strips for 2-3 minutes or until cooked through. Spoon the sauce onto individual plates. Arrange the pork strips on top of sauce. Sprinkle with sesame seed, then top with green onions. Serve with noodles or rice. Cuisine: "Thai" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 411 Calories (kcal); 21g Total Fat; (44% calories from fat); 22g Protein; 37g Carbohydrate; 27mg Cholesterol; 1229mg Sodium Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 887 1325 0 0 0 0 0 0 0 0 0 0 1357 0 2130706543 0 0 * Exported from MasterCook * Boiled Beef Soup (Govedja Supa) Recipe By Serving Size Categories Amount -------2 2 2 2 1 3 1 : : 6 Preparation Time :0:00 : Beef Yugoslavia.com

Soups/ Stews

Measure -----------pounds stalks large teaspoon

Ingredient -- Preparation Method -------------------------------pot roast with a marrow bone Cold water celery parsley roots carrots yellow onion peppercorns (3 or 4 peppercorns) salt

Place 2 pounds pot roast with a marrow bone (ask butcher for this) in a large soup kettle. Place enough cold water to cover only. (Too much water makes a weak soup.) Bring it to a boil and skim off impurities. Add 2 stalks celery, 2 parsley roots and 2 carrots. Tie with a string. Add a large yellow skinned unpeeled onion, 3 or 4 pepper corns and 1 teaspoon salt. Lower heat and simmer very slowly (to keep your soup clear) for 2-1/2 hrs. or until meat is tender. Strain the liquid and add dumplings or cooked noodles to the broth. Meat or vegetables are delicious served separately with horseradish or tomato sauce. Cuisine: "Yugoslavian" Source: "WWW.Yugoslavia.com" S(Internet address): "http://www.yugoslavia.com/Culture/HTML/yu.html" - - - - - - - - - - - - - - - - - - Per serving: 335 Calories (kcal); 24g Total Fat; (64% calories from fat); 24g Protein; 5g Carbohydrate; 87mg Cholesterol; 452mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4740 0 0 1035 0 0 4437 0 * Exported from MasterCook * Bombay Chops with Corn and Cumin Raita Recipe By Serving Size Categories : : 4 Preparation Time :0:15 : Grill

Nat. Pork Producers Council

Pork Amount -------4 1 1/2 1 1/2 1 1/2 1/8 1/8 2 1 1 1 1 3 Measure -----------tablespoon teaspoon teaspoons teaspoons teaspoon teaspoon Ingredient -- Preparation Method -------------------------------1 1/2-inch thick boneless pork chops vegetable oil salt -- (optional) ground coriander ground turmeric cayenne dry mustard

1/2

RAITA teaspoons cumin seed 8-ounce can kernel corn -- drained small tomato -- seeded and chopped 8-ounce carton lower fat or nonfat plain yogurt teaspoon ground black pepper teaspoon ground coriander tablespoons chopped fresh cilantro

Rub all surfaces of chops with vegetable oil; mix together the optional salt, 1 1/2 teaspoons coriander, turmeric, cayenne and dry mustard and rub this seasoning mixture evenly over chops. Cover and let rest at room temperature for one hour. For Raita: In small saut� pan, heat cumin seed over high heat, stirring frequently and watching carefully, just until seed is toasted. Remove seed to a medium bowl and crush with the back of a spoon. Stir in remaining ingredients; cover and refrigerate until serving time. Prepare moderately hot fire in kettle-style grill. Place chops directly over heat, lower grill hood and grill 8 minutes; turn and grill 7 minutes more. Serve with Corn and Cumin Raita. Cuisine: "Indian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:15" - - - - - - - - - - - - - - - - - - Per serving: 247 Calories (kcal); 9g Total Fat; (33% calories from fat); 25g Protein; 16g Carbohydrate; 52mg Cholesterol; 478mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5782 0 0 0 0 0 0 0 0 0 2885 0 20137 0 0 0 * Exported from MasterCook * Brazilian Egg Nest

Recipe By Serving Size Categories

: : 14 Preparation Time :0:00 : Breads Holiday

Fleischmann's Yeast Kids

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

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

Ingredient -- Preparation Method -------------------------------all-purpose flour sugar Fleischmann's� Active Dry Yeast -- *see notes grated orange peel anise seed (optional) salt ground nutmeg water milk butter or margarine eggs -- at room temperature chopped Brazil nuts Food coloring Confectioners' sugar glaze

In large bowl, mix 1 1/2 cups flour, yeast, sugar, anise seed, orange peel, salt and nutmeg. Heat water, milk and butter until very warm (120 to 130�F). Butter does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 egg and 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in nuts and enough additional flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl; turn to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Punch dough down. Divide dough in half; roll each piece into 24-inch rope. On greased baking sheet, loosely twist ropes. Shape into circle; seal ends. Place 6 eggs between ropes in twist. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 50 minutes. Beat remaining egg with 1 tablespoon water; brush on loaf (not on eggs). Bake at 350�F for 35 minutes or until done. Remove from sheet; cool on wire rack. Brush eggs with food coloring; drizzle bread with glaze. Description: "Children in various countries delight in finding colored Easter eggs nestled in a flavorful twisted bread ring. In this Brazilian version the bread is enriched with Brazil nuts and spiced with orange peel, nutmeg and anise." Cuisine: "Brazil" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Coffee Cake"

- - - - - - - - - - - - - - - - - - Per serving: 270 Calories (kcal); 10g Total Fat; (32% calories from fat); 8g Protein; 37g Carbohydrate; 117mg Cholesterol; 222mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : *To save up to 50% rising time use Fleischmann's� Rapid Rise Yeast. Follow Quick Mix steps on package back Nutr. Assoc. : 0 0 26366 0 23 0 0 0 0 0 0 195 0 0 * Exported from MasterCook * Bread Meat Patties (Fashirane Shnicle) Recipe By Serving Size Categories Amount -------: : 0 Preparation Time :0:00 : Beef Yugoslavia.com

Main Dishes

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

1

Ingredient -- Preparation Method -------------------------------Ground beef Onion -- finely chopped Salt and pepper egg

Mix ground beef with finely chopped onion, salt and pepper, and 1 egg. Mix thoroughly. Shape into patties, dip into crumbs and fry in hot fat. Fry until brown on both sides. Cuisine: "Yugoslavian" Source: "WWW.Yugoslavia.com" S(Internet address): "http://www.yugoslavia.com/Culture/HTML/yu.html" - - - - - - - - - - - - - - - - - - Per serving: 66 Calories (kcal); 4g Total Fat; (62% calories from fat); 5g Protein; 1g Carbohydrate; 187mg Cholesterol; 55mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Browned Beef (Papazjanija) Recipe By Serving Size Categories : : 12 : Beef Preparation Time :0:00 Main Dishes

Yugoslavia.com Amount -------3 6 4 20 2 2 1 Measure -----------pounds cloves tablespoons cup Ingredient -- Preparation Method -------------------------------lean beef onions garlic peppercorns bay leaves salt vinegar

Cut meat into pieces. Heat 1/4 fat in a large cooking pot. Braise meat until brown. Add other ingredients and 2 cups water. Cover and simmer until tender, about 2 hours. Cuisine: "Yugoslavian" Source: "WWW.Yugoslavia.com" S(Internet address): "http://www.yugoslavia.com/Culture/HTML/yu.html" - - - - - - - - - - - - - - - - - - Per serving: 267 Calories (kcal); 16g Total Fat; (55% calories from fat); 23g Protein; 6g Carbohydrate; 69mg Cholesterol; 1124mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Cabbage Pacchadi Recipe By Serving Size Categories : : 2 Preparation Time :0:15 : Amma's Indian Recipes Salads Vegetables

Curry Side Dishes

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

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

Ingredient -- Preparation Method -------------------------------cabbage (grated) coriander seeds tamarind paste green chiles cumin seeds fist full coriander A few curry leaves oil Salt -- to taste

Heat oil in a small skillet on low heat and when oil is hot add green chili and coriander seeds. Fry until the green chiles split and then

remove them from the skillet. In the remaining oil left in the skillet (still on low heat), add grated cabbage and salt and cover. In 5 minutes cabbage becomes soft. Now remove cabbage from skillet and let cool. In a processor add cabbage, green chili, coriander seeds, tamarind paste, cumin seeds, coriander leaves and curry leaves and process for 2-3 minutes. Do not process for too long as it tastes better when it is slightly chewy. Ready to Eat: immediately Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" - - - - - - - - - - - - - - - - - - Per serving: 178 Calories (kcal); 14g Total Fat; (67% calories from fat); 3g Protein; 13g Carbohydrate; 0mg Cholesterol; 20mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Serving Ideas : Goes well with hot white rice with a topping of butter, chapathi. Nutr. Assoc. : 4920 0 0 3577 491 2863 0 0 0 * Exported from MasterCook * Calzone Recipe By Serving Size Categories Amount -------3 1/2 1 1 1 1/4 1/4 1/2 1 1/2 1 1/2 1/2 1 2 : : 10 Preparation Time :0:00 : Fleischmann's Yeast

Pizza

Measure -----------cups package teaspoon cups cup cup cups cups cup 4-ounce jar ounces

Ingredient -- Preparation Method -------------------------------DOUGH all-purpose flour Fleischmann's� Active Dry Yeast -- *see notes salt very hot water (120 to 130�F) olive oil or vegetable oil -- at room temperature cornmeal PROSCIUTTO AND CHEESE FILLING Ricotta cheese grated Mozzarella cheese freshly grated Parmesan cheese diced pimientos** -- well drained thinly sliced prosciutto or salami

2 2

1/4 1/2

tablespoons fresh minced parsley medium cloves garlic -- minced or pressed teaspoon rosemary leaves teaspoon basil leaves

In large bowl, combine 2 cups flour, yeast and salt. Add hot water and olive oil. Beat at low speed of electric mixer 2 minutes, scraping bowl occasionally. Add 1/2 cup flour; beat at high speed 2 minutes. With spoon, stir in cornmeal and enough additional flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes. Cover dough; let rest 20 minutes. Meanwhile combine ingredients for filling; reserve. Punch dough down. Divide into 10 equal pieces. Roll each piece circle. Place 1/3 cup filling on one half of each circle. Fold filling; pinch seam or press with tines of fork to seal. Place baking sheets. Cover; let rise in warm, draft-free place until size, about 30 minutes. Bake at 400�F for 25 minutes or until done. Serve warm. ____________________ Variation: SPINACH and MUSHROOM FILLING: Steam 1 pound fresh spinach until tender; cool. Chop spinach and squeeze to remove excess moisture; reserve. Place 1 tablespoon olive or vegetable oil in skillet over medium heat. Add 2 cups thinly sliced mushrooms and 2 medium cloves garlic, minced or pressed; stir and cook until golden, about 3 minutes. Add reserved spinach; cook and stir until dry, about 2 minutes; remove from heat. Cool. Stir in 2 cups Mozzarella cheese and 1 cup Ricotta cheese. Add measures listed above for the following ingredients:Parmesan cheese, pimientos, parsley, rosemary and basil (omit prosciutto). Season with salt and pepper to taste. Blend well. Cuisine: "Italian" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "10 Calzones" - - - - - - - - - - - - - - - - - - Per serving: 384 Calories (kcal); 17g Total Fat; (39% calories from fat); 16g Protein; 41g Carbohydrate; 41mg Cholesterol; 545mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : *To save up to 50% rising time use Fleischmann's� Rapid Rise Yeast. Follow directions except reduce first rising: cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe. to 6-inch dough over on greased doubled in

**Squeeze pimientos in paper towels to remove excess moisture. Nutr. Assoc. : 0 0 3188 0 3728 1563 435 986 0 0 922 1034 1603 4633 20132 0 1286 3334 * Exported from MasterCook * Canadian Baked Beans Recipe By Serving Size Categories Amount -------1 4 1 1/2 5 5 1 1 : : 8 Preparation Time :0:00 : Ontario White Bean Producers

Side Dishes

Measure -----------tablespoon slices large cups cups teaspoon 6-ounce can cup cup

1/3 1/4

Ingredient -- Preparation Method -------------------------------oil bacon -- sliced onion -- chopped green pepper -- chopped white pea beans -- soaked and cooked OR canned white pea beans -- drained and rinsed salt tomato paste brown sugar maple syrup, dark corn syrup or molasses

In a medium saucepan, heat oil over medium-high heat. Add bacon, onion and green pepper and cook until onions and pepper begin to soften. Transfer mixture into a 5-6 quart (6L) casserole or bean pot. Add beans and mix. Combine tomato paste, salt, sugar and syrup or molasses and stir into bean mixture. Bake covered at 350�F (150�C) for about I hour or until heated throughout. Add water if necessary to give desired consistency. If more color is desired, remove cover from casserole during last 15-20 minutes of baking.

Cuisine: "Canadian" Source: "Ontario White Bean Producers" S(Internet address): "http://users.imag.net/~lon.whitepeabeans/" - - - - - - - - - - - - - - - - - - Per serving: 298 Calories (kcal); 4g Total Fat; (11% calories from fat); 14g Protein; 54g Carbohydrate; 3mg Cholesterol; 497mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates NOTES : Ontario White Bean Producers 4206 Raney Crescent London, Ontario N6L 1C3 Canada

Tel: (519) 652-3566 Fax: (519) 652-9607 E-mail: whitepeabeans@wwdc.com Nutr. Assoc. : 0 0 0 0 5512 0 2130706543 0 0 0 866 * Exported from MasterCook * Caribbean Barbecued Pork Steaks Recipe By Serving Size Categories Amount -------1 1/2 1 3/4 1 1/2 : : 6 Preparation Time :0:10 : Grill Nat. Pork Producers Council

Main Dishes

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

Ingredient -- Preparation Method -------------------------------boneless pork steak -- about 1/2-inch thick red onion -- sliced fresh lime juice salt cayenne pepper

Place pork and onions in a glass or enamel 12 � 9-inch baking dish. Combine lime juice, salt and cayenne; pour over pork; cover and refrigerate for several hours. Lift pork steaks out of marinade, brushing off onions. Broil or cook over hot coals, 3 inches from heat, for 8-10 minutes, turning once. Heat onions and lime juice to boiling. Serve onions with cooked pork. Serve with tortillas, if desired. Cuisine: "Caribbean" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 194 Calories (kcal); 11g Total Fat; (52% calories from fat); 18g Protein; 5g Carbohydrate; 56mg Cholesterol; 401mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4563 0 0 0 0 * Exported from MasterCook * Caribbean Chicken with Honey Pineapple Sauce Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Main Dishes The National Honey Board

Poultry

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

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

Ingredient -- Preparation Method -------------------------------boneless skinless chicken breast halves (about 1 pound) honey Dijon mustard pineapple juice sesame seeds lemon juice

Rinse chicken breasts under cold water and pat dry with paper towels. Combine remaining ingredients in small saucepan; heat over medium heat about 5 minutes or until mixture simmers. Do not boil. Remove sauce from heat and keep warm. Dip each chicken breast in sauce; place in baking pan coated with nonstick cooking spray. Bake at 325�F 15 to 20 minutes or until chicken is no longer pink in center. Spoon sauce over chicken. Cuisine: "Caribbean" Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 150 Calories (kcal); 2g Total Fat; (15% calories from fat); 28g Protein; 2g Carbohydrate; 68mg Cholesterol; 265mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2313 0 0 0 0 0 * Exported from MasterCook * Caribbean Jerk Pork Roast Recipe By Serving Size Categories Amount -------3 1 1 2 2 1 1/2 1/2 2 1 1 : : 8 Preparation Time :0:05 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless pork loin roast dried onion onion powder crushed thyme salt ground allspice ground nutmeg ground cinnamon sugar black pepper red pepper (cayenne)

Pat roast dry with paper toweling. Blend seasonings and rub evenly over pork roast. Place in shallow pan and roast at 350�F for 45-60 minutes, until internal temperature registers 155�F. Remove from oven, let rest 10 minutes (temperature will rise about 5 degrees upon resting). Slice and serve. Wrap leftovers well and refrigerate for tomorrow's sandwiches. Cuisine: "Caribbean" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "1:00" - - - - - - - - - - - - - - - - - - Per serving: 209 Calories (kcal); 8g Total Fat; (33% calories from fat); 31g Protein; 3g Carbohydrate; 77mg Cholesterol; 597mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 926384 3132 0 1492 0 0 0 0 0 0 272 * Exported from MasterCook * Caribbean Pork and Couscous Salad Recipe By Serving Size Categories : : 4 Preparation Time :0:20 : Grill Pork

Nat. Pork Producers Council Salads

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

Measure -----------4 ounce tablespoon cups cups teaspoon cup 11 ounce can medium tablespoons tablespoons teaspoons tablespoons

Ingredient -- Preparation Method -------------------------------boneless pork chops -- cut into 3/4-inch cubes Caribbean-style rub* dry couscous boiling water salt dried cherries green onions -- sliced oranges or can of mandarin oranges -- peeled & sliced mandarin oranges -- drained cucumber -- sliced olive oil orange juice Zest of one orange brown sugar Salt and pepper -- to taste chopped pecans

In plastic bag, shake together the rub and pork cubes to evenly coat pork. Skewer cubes and grill over medium-hot coals for 8 minutes, turning occasionally. Set aside. Meanwhile, cover the couscous with boiling water seasoned with 1/2 teaspoon salt; cover and let rest 5 minutes. Stir cherries and green onions into couscous. Arrange cucumber slices around the edge of four dinner plates; equally portion couscous mixture onto plates; topping with orange slices and pork cubes. Stir together oil, orange juice, zest, brown sugar and salt & pepper; drizzle over salads and garnish each salad with some chopped pecans. Cuisine: "Caribbean" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:10" - - - - - - - - - - - - - - - - - - Per serving: 591 Calories (kcal); 19g Total Fat; (29% calories from fat); 21g Protein; 85g Carbohydrate; 26mg Cholesterol; 305mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 2 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : *Or combine 4 teaspoons ground allspice, 1 tablespoon EACH dried thyme and paprika, 1 teaspoon EACH cayenne, garlic powder, onion powder, salt and 1/4 teaspoon black pepper. Nutr. Assoc. : 5782 27158 449 0 0 0 0 1014 4085 0 0 0 1012 0 0 0 * Exported from MasterCook * Caribbean Pork Stew Recipe By Serving Size Categories : : 6 Preparation Time :1:30 : Main Dishes Soups/ Stews

Pork Swift & Company

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

Measure -----------pounds tablespoon cups cup tablespoon clove teaspoons

Ingredient -- Preparation Method -------------------------------boneless pork shoulder -- cut into 1 inch cubes shortening water orange juice vinegar garlic -- minced bay leaf salt medium-size onions -- cut in wedges medium-size red potatoes -- cut into 1 inch cubes medium-size sweet potatoes -- cut into 1 inch cubes medium-size carrots -- cut into 3/4 inch chunks

1 2

7-ounce can tablespoons

whole kernel corn flour

Brown pork cubes on all sides in hot shortening in Dutch oven over moderate heat, stirring as needed. Pour off drippings. Add 1 cup water, orange juice, vinegar, garlic, bay leaf and 1/2 teaspoon salt. Cover tightly and cook over low heat about 45 minutes or until meat is almost tender. Add vegetables and remaining 1 teaspoon salt. Cover and cook about 30 minutes or until meat and vegetables are tender. Combine remaining 1/2 cut water and flour; stir until free of lumps. Add to stew and cook until broth is thickened. Cuisine: "Caribbean" Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 360 Calories (kcal); 18g Total Fat; (44% calories from fat); 18g Protein; 32g Carbohydrate; 60mg Cholesterol; 678mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4583 0 0 0 0 0 0 0 26410 26355 5212 2495 26006 0 * Exported from MasterCook * Caribbean Spiced Pork with Apple-Fennel Chutney Recipe By Serving Size Categories Amount -------2 1 1 1 1 1 1 1/2 1 1/2 3/4 3/4 1/4 1/3 1 1/2 : : 6 Preparation Time :0:20 : Nat. Pork Producers Council

Pork

Measure -----------3/4-pound tablespoon tablespoon tablespoon teaspoon teaspoon teaspoon teaspoon cups cup cup cup cup tablespoon teaspoon

Ingredient -- Preparation Method -------------------------------pork tenderloins ground ginger whole brown mustard seed red pepper flakes ground allspice fennel seed dried thyme dried minced garlic APPLE-FENNEL CHUTNEY chopped apple (1 large) diced fennel (1 bulb) packed brown sugar chopped pecans raisins chopped crystallized ginger salt

1/2

cup

cider vinegar

Heat oven to 450�F. In a medium saucepan, combine all chutney ingredients; mix well. Bring mixture to a boil. Reduce heat to low; cover and cook 15 minutes more. Remove cover and cook 15-20 minutes more, or until fruit is tender. Meanwhile, place pork tenderloins on a sheet of waxed paper. Place all dry seasonings in a blender; grind to a powder. Coat tenderloins with spice mixture. Place pork in a shallow roasting pan. Roast for 20 minutes, or until meat thermometer registers 160�F. To serve, slice pork tenderloins into 1/2-inch medallions. Top with chutney. Serve any remaining chutney on the side. Cuisine: "Caribbean" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:45" - - - - - - - - - - - - - - - - - - Per serving: 343 Calories (kcal); 8g Total Fat; (21% calories from fat); 25g Protein; 43g Carbohydrate; 75mg Cholesterol; 254mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 2 Other Carbohydrates Nutr. Assoc. : 1169 0 939 0 0 0 0 20130 0 0 26658 1596 0 0 0 3003 0 0 * Exported from MasterCook * Carrot Thurum (Grated Carrot Curry) Recipe By Serving Size Categories : : 2 Preparation Time :0:10 : Amma's Indian Recipes Salads Side Dishes

Curry Sauces and Toppings Vegetables

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

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

Ingredient -- Preparation Method -------------------------------grated carrot asafoetida green chilies -- finely chopped A few coriander leaves oil lemon juice Salt -- to taste

Heat oil in a skillet. When oil is hot, add asafoetida, grated carrot, chopped green chili, coriander leaves and salt. Fry for six minutes on

high heat. Remove from heat and add lemon juice. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" T(Cooking time): "0:10" - - - - - - - - - - - - - - - - - - Per serving: 166 Calories (kcal); 14g Total Fat; (71% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 25mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Serving Ideas : It's very good as a salad or a light curry with chapati. Nutr. Assoc. : 0 0 3577 0 0 0 0 * Exported from MasterCook * Cashew Nut Pakora Recipe By Serving Size Categories Amount -------: : 4 Preparation Time :0:20 : Amma's Indian Recipes Breads

Appetizers

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

Ingredient -- Preparation Method -------------------------------REQUIRED INGREDIENTS Oil -- for deep frying SET ONE chopped cashew nuts besan (chickpea flour) rice flour SET TWO green chiles (chopped) garlic paste coriander leaves mint leaves butter Salt -- to taste SET THREE whole cloves cinnamon stick (1 inch) cardamom coriander seeds cumin

2

3/4 1/4

cups cup cup tablespoon teaspoon cup tablespoons

1 1 10 3

1/2

4 1 1 1/2 1/2 teaspoon teaspoon

Grind Set 3 into a powder. Add to the powder all the ingredients of Set 2 and Set 1, except for the cashew nuts. Mix thoroughly. Now add cashew nuts and mix well. Keep adding a few drops of water while mixing so that the mixture is semi-dry, just moist enough to form into balls. Break the dough into little balls, or any other shape you desire (small enough to fry easily). Heat oil in a wide skillet. When the oil is moderately hot, reduce heat to low. Add dough balls (pakoras) and fry over low heat such that they turn light golden brown. Do not fry until deep brown, because cashew nut gives a burnt smell if over-fried. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" T(Cooking time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 599 Calories (kcal); 43g Total Fat; (60% calories from fat); 17g Protein; 47g Carbohydrate; 23mg Cholesterol; 136mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Serving Ideas : Goes well with ketchup or other condiment sauces. NOTES : � Initially after removing from oil, pakoras will seem soft, but if you haven't added too much water they will harden and become crisp. � The pakoras can be stored for at least a week. Cool well before storing in an airtight container. Nutr. Assoc. : 0 0 0 0 2505 26671 0 0 0 20197 0 0 3384 0 0 0 0 0 2705 0 0 0 * Exported from MasterCook * Cauliflower Manchurian Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Amma's Indian Recipes Snacks

Side Dishes Vegetables

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

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

Ingredient -- Preparation Method -------------------------------SET ONE cauliflower egg whites ground black pepper cornflower garlic paste

Salt -- to taste Oil -- to deep fry 1 2 1 1/2 teaspoon teaspoons tablespoon cup SET TWO garlic paste soy sauce oil water

Coat cauliflower florets with egg whites. Now sprinkle cornflower, salt, pepper, garlic paste on the florets and mix well. In a deep skillet, heat oil on medium and when oil is hot, add florets to skillet and fry until light brown. Remove from skillet and keep aside. Now in a deep and wide skillet, heat one tablespoon oil on medium and add garlic paste. Fry for one minute, then add soy sauce and water. Mix well and add the cauliflower florets from step 1. Mix contents of the skillet thoroughly and cover with a lid. Cook until all the liquid is absorbed. Goes well with Chinese fried rice. Makes a good snack. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" - - - - - - - - - - - - - - - - - - Per serving: 131 Calories (kcal); 4g Total Fat; (26% calories from fat); 7g Protein; 20g Carbohydrate; 0mg Cholesterol; 269mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 418 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cauliflower Pacchadi Recipe By Serving Size Categories : : 4 Preparation Time :0:02 : Amma's Indian Recipes Side Dishes

Curry Vegetables

Amount -------500 2 1/2 1/2 1/2 1/2

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

Ingredient -- Preparation Method -------------------------------cauliflower red chili powder fenugreek seeds mustard seeds oil lemon juice

6 7

whole clove

garlic curry leaves Salt -- to taste

Cut cauliflower into large florets and wash thoroughly. Let them dry until all the water evaporates. When the pieces are dry cut them into very small pieces and keep aside. In a small skillet fry fenugreek seeds on low heat until they change color. (You need not add oil in the skillet.) Make into a fine powder, mustard seeds and the above fenugreek seeds. In a pot add chili powder, the above powder, lemon juice, garlic paste, oil, salt and curry leaves. Mix well and now add the chopped cauliflower and mix thoroughly. Cover and keep aside for three days. Stir the contents of the pot once everyday. It is ready to be eaten on the third day. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" - - - - - - - - - - - - - - - - - - Per serving: 302 Calories (kcal); 28g Total Fat; (79% calories from fat); 4g Protein; 13g Carbohydrate; 0mg Cholesterol; 77mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : Stored in a refrigerator, it can stay well up to 10 days. Nutr. Assoc. : 0 2614 3271 939 0 0 0 0 0 * Exported from MasterCook * Cerdo con Frutas (Venezuelan Pork Chops with Fruit) Recipe By Serving Size Categories Amount -------6 2 2 1 3/4 1/2 3 1 1 : : 6 Preparation Time :0:20 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------1 1/2-inch thick pork loin chops butter olive oil dried apricots golden raisins slivered almonds orange juice grated orange zest grated fresh ginger root

1/2 1/2 1/4

teaspoon teaspoon teaspoon

ground cinnamon grated nutmeg ground allspice

In a large heavy skillet, melt butter with olive oil over medium-high heat and brown chops on both sides. Remove chops to a deep casserole with a lid, mix together all other ingredients and add to casserole. Cover and bake in a 350�F oven for 45 minutes, until pork is tender. Serve chops with hot cooked rice, sliced avocado and the fruited pan juices, if desired. Cuisine: "Venezuelan" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:45" - - - - - - - - - - - - - - - - - - Per serving: 456 Calories (kcal); 21g Total Fat; (39% calories from fat); 26g Protein; 45g Carbohydrate; 63mg Cholesterol; 64mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 3 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4592 0 0 0 0 0 0 1012 20083 0 962 0 0 * Exported from MasterCook * Chai Blend Recipe By Serving Size Categories Amount -------8 8 1/4 1/2 1/2 1/2 : : 8 Preparation Time :0:00 : Beverages Tea

Stash Tea

Measure -----------teaspoon teaspoon pint pint

Ingredient -- Preparation Method -------------------------------Stash English or Irish Breakfast tea bags whole cloves ground cardamom ground ginger half & half OR condensed milk Honey or sugar as sweetener

Prepare a strong tea using 8 tea bags in 4 cups (32 oz.) boiling water. Steep tea for 5 minutes. Remove tea bags. Add cloves, cardamom and ginger and simmer for 10 minutes. Add half & half or milk and sweeten to taste. Serves 6-8.

Description: "A traditional Indian Blend" Cuisine: "Indian" Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/" - - - - - - - - - - - - - - - - - - Per serving: 67 Calories (kcal); 5g Total Fat; (56% calories from fat); 2g Protein; 7g Carbohydrate; 11mg Cholesterol; 31mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5263 2719 0 0 704 0 2130706543 731 * Exported from MasterCook * Chepulah Pulusu (Fish Curry Andhra Style) Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Amma's Indian Recipes Fish/ Seafood

Curry Main Dishes

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

Measure -----------pounds cup cube pod tablespoon tablespoons teaspoons teaspoon medium

Ingredient -- Preparation Method -------------------------------fish (around 9-10 pieces) oil ginger (2 inch) garlic (walnut-sized pod) whole cloves coriander seed powder cardamom tamarind extract red chile powder turmeric curry leaves onions Coriander leaves to garnish Salt -- to taste

Make into a paste: ginger, garlic, cardamom, cloves, coriander seed powder, onions. Mix above with fish pieces, salt, chili powder, turmeric and keep aside. Heat oil in a skillet on medium heat, add curry leaves, coriander leaves; fry for two minutes. Then add fish pieces and fry for 5 minutes. (DO NOT STIR OFTEN AS THE FISH PIECES CAN GET MUSHY.) Then add tamarind paste mixed in two cups of water. Let it come to a boil, turn heat to low and cook for 15 minutes.

Serve hot. Goes well with white rice. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" - - - - - - - - - - - - - - - - - - Per serving: 434 Calories (kcal); 30g Total Fat; (60% calories from fat); 33g Protein; 10g Carbohydrate; 88mg Cholesterol; 99mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1527 0 3520 3506 0 415 0 0 2614 0 0 0 0 0 * Exported from MasterCook * Chevapccichi Recipe By Serving Size Categories Amount -------2 1 1 : : 8 : Beef Preparation Time :0:00

Yugoslavia.com

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

Ingredient -- Preparation Method -------------------------------lean veal and beef black pepper salt Finely minced green onions Ajvar -- see recipe

Mix 2 pounds lean veal and beef which have been ground together with 1 teaspoon black pepper and 1 tablespoon salt. Mix thoroughly. Dip fingers in cold salted water and then shape some of the meat into finger length shapes or like small sausage-links. Place meat on a fine wire grill and grill over hot coals, turning once. Or, broil in oven about 10 min. until nicely browned. Serve with finely minced green onions or ajvar. Cuisine: "Yugoslavian" Source: "WWW.Yugoslavia.com" S(Internet address): "http://www.yugoslavia.com/Culture/HTML/yu.html" - - - - - - - - - - - - - - - - - - Per serving: 507 Calories (kcal); 38g Total Fat; (66% calories from fat); 24g Protein; 20g Carbohydrate; 85mg Cholesterol; 355mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 3 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 3885 0 0 0 0 * Exported from MasterCook * Ajvar Recipe By Serving Size Categories Amount -------8 4 1 3 1 1 1/2 : : 6 Preparation Time :0:00 : Appetizers

Yugoslavia.com

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

cup large large tablespoon tablespoon

Ingredient -- Preparation Method -------------------------------fresh red paprika (mild or medium-hot to taste, 8 to 12 red paprika) medium-size eggplants olive oil or corn oil -- (1/2 to 3/4 cup) onion -- minced garlic cloves -- chopped lemon juice (1 to 2 tablespoons) OR red wine vinegar (1 to 2 tablespoons) Salt and pepper -- to taste Chopped fresh parsley -- for garnish

Roast the paprika and eggplants over charcoal or a gas flame, or bake them in a preheated 475�F oven, until the skin is blistered and black. Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes. Peel off and discard the burnt skin along with the steams and seeds. Mash the peppers and eggplant pulp together to form a homogeneous mass � completely smooth or slightly chunky, as desired. You can do this with a fork or in a food processor. Heat 3 tablespoons of oil in a large skillet and saut� the onion until very soft. Add garlic and cook for 2 more minutes. Remove from the heat and stir in the pepper-eggplant pulp, mixing well. Slowly drizzle the remaining oil into the mixture, stirring constantly to incorporate all of the oil. Add lemon juice or vinegar, and salt and pepper, to taste. Transfer to a serving bowl and garnish with parsley. Serve as an appetizer to spread on thick slices of country-style white bread or flat pita bread, or use as a side dish to accompany grilled or roasted meats. 6 to 8 servings, as an appetizer or side dish. Cuisine: "Yugoslavian" Source: "WWW.Yugoslavia.com" S(Internet address): "http://www.yugoslavia.com/Culture/HTML/yu.html" - - - - - - - - - - - - - - - - - - Per serving: 275 Calories (kcal); 20g Total Fat; (59% calories from fat); 5g

Protein; 26g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Pronounced eye-vaar, this is a name to a popular type of appetizer or side dish made of roasted paprika, unripe tomatoes, and even string beans can be combined into ajvar. Fresh ajvar is always made during summer and early autumn, just after the paprika harvest, when many households also can or bottle their own ajvar for use throughout the year. Nutr. Assoc. : 1032 26407 986 0 0 797 0 2130706543 0 0 * Exported from MasterCook * Chicken Fry With Flakes Recipe By Serving Size Categories Amount -------2 3 : : 4 Preparation Time :0:20 : Amma's Indian Recipes Poultry

Main Dishes

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

Ingredient -- Preparation Method -------------------------------REQUIRED INGREDIENTS chicken -- cut in 12 pieces egg whites Oil -- for deep-frying SET ONE green chili garlic paste ginger paste black peppercorns Salt -- to taste SET TWO corn flour maida (refined wheat flour) bread crumbs corn flakes salt (1 or 2 pinches)

3 2 2 1/2

tablespoons tablespoons teaspoon

1 1

1/2 1/2 1/2

cup cup cup cup pinch

Make Set 1 into a paste. Keep aside. Mix ingredients of Set 2 in a wide plate and keep aside. Add a spoonful of cold water to egg whites in a small dish and beat well. Keep aside. In a wide pot add paste of Set 1, chicken pieces and half a cup of water and cook on medium heat until the liquid is evaporated. Dip each of the above cooked chicken pieces in beaten egg whites and then coat well with mixture in the wide plate. Meanwhile, heat oil in a wide deep skillet on medium heat and when oil is hot, fry the above chicken pieces until golden brown on both sides.

Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" T(Cooking time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 563 Calories (kcal); 27g Total Fat; (43% calories from fat); 37g Protein; 42g Carbohydrate; 149mg Cholesterol; 384mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Serving Ideas : Goes very well with plain white rice along with Hyderabadi Tomato Gravy. Nutr. Assoc. : 0 0 0 0 0 0 3577 0 0 0 0 0 0 0 1599 0 0 1326 * Exported from MasterCook * Chicken Liver Curry Recipe By Serving Size Categories : : 4 Preparation Time :0:10 : Amma's Indian Recipes Main Dishes

Curry Poultry

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

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

Ingredient -- Preparation Method -------------------------------REQUIRED INGREDIENTS chicken liver oil turmeric red chili powder Salt -- to taste SET ONE onion -- crushed garlic paste ginger paste SET TWO whole cloves coriander seeds cumin seeds cardamom poppy seeds saffron

1 1 1 3 1 1 1 1 1/2

large teaspoon teaspoon

teaspoon teaspoon tablespoon pinch

Powder Set 2 and keep aside.

Heat oil in a skillet and when oil is hot add Set 1, turmeric, red chili powder and salt and fry on medium heat for three minutes. Now add liver and powdered Set 2 and fry for five minutes. Next add 3/4 cup of water, cover and let cook for twenty minutes or until the sauce thickens. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" T(Cooking time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 380 Calories (kcal); 22g Total Fat; (52% calories from fat); 32g Protein; 13g Carbohydrate; 747mg Cholesterol; 152mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Serving Ideas : Goes well with paratha, chapathi and plain white rice. Always serve hot. Nutr. Assoc. : 0 0 0 0 2614 0 0 0 0 0 0 0 0 0 0 491 0 0 0 * Exported from MasterCook * Chicken Liver Omelet (Kajgana Sa Pilechom Dzzigericom) Recipe By Serving Size Categories : : 1 Preparation Time :0:00 : Breakfast/ Brunch Omelettes

Eggs Yugoslavia.com

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

Measure -----------medium teaspoon teaspoon teaspoon teaspoon tablespoons

1 3 1 4

Ingredient -- Preparation Method -------------------------------onion Butter salt pepper paprika eggs milk liver filling

Chop a medium-size onion. Saut� in hot grease or butter until soft. Add chicken livers which have been cut up in small pieces. Fry until cooked through, but not too long. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon paprika. Cook on low flame about 5 minutes longer. Beat 3 eggs slightly with 1 tablespoon milk. In a hot greased frying pan

pour in the eggs. Spread 4 tablespoons of liver filling onto eggs. Fold over making omelet when brown on one side. Let cook a few minutes longer. Slide onto plate and serve immediately. Cuisine: "Yugoslavian" Source: "WWW.Yugoslavia.com" S(Internet address): "http://www.yugoslavia.com/Culture/HTML/yu.html" - - - - - - - - - - - - - - - - - - Per serving: 250 Calories (kcal); 14g Total Fat; (49% calories from fat); 18g Protein; 13g Carbohydrate; 562mg Cholesterol; 1239mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 2130706543 * Exported from MasterCook * Chicken Marengo Recipe By Serving Size Categories Amount -------1/3 4 skinless 12 2 1 1/2 1/2 1/4 1 1/2 : : 4 Preparation Time :0:00 : Main Dishes The Mushroom Council

Poultry

Measure -----------cup ounces cups teaspoon teaspoon teaspoon teaspoon 14-ounce can cup

Ingredient -- Preparation Method -------------------------------olive oil chicken breast halves (about 1 1/4-pounds) -- boneless, fresh white mushrooms (about 5 cups) -- sliced frozen pearl onions -- thawed minced garlic dried thyme -- crushed salt ground black pepper diced tomatoes (undrained) dry white wine

In a Dutch oven, heat oil over high heat until hot. Add chicken; cook until brown on both sides, turning once, about 3 minutes for each side. Remove chicken from pot. Add mushrooms, onions and garlic. Cook and stir until mushrooms are golden, about 10 minutes. Return chicken to skillet. Stir in thyme, salt and pepper. Add tomatoes with their juice and wine; bring to boil. Reduce heat to medium low; cover and simmer until chicken is tender, about 10 minutes, stirring occasionally. Serve over steamed rice, if desired.

Cuisine: "Latin"

Copyright: "The Mushroom Council" Yield: "4 portions" - - - - - - - - - - - - - - - - - - Per serving: 495 Calories (kcal); 32g Total Fat; (59% calories from fat); 33g Protein; 15g Carbohydrate; 93mg Cholesterol; 378mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : Chicken Marengo created as a tribute to Napoleon's victory in that city, required lengthy simmering in its old-fashioned form. Now it cooks up in less than half an hour, and its fragrant lacing of garlic and thyme is guaranteed to whet the appetite. Slimmed down with skinless, boneless chicken breasts and heaps of mushroom slices, this is a '90s dish with old-fashioned appeal. Nutr. Assoc. : 0 324 3386 0 0 0 0 0 26059 0 * Exported from MasterCook * Chicken Pulao Recipe By Serving Size Categories Amount -------1/2 : : 6 Preparation Time :1:00 : Amma's Indian Recipes Poultry

Main Dishes

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

Ingredient -- Preparation Method -------------------------------INGREDIENTS butter Salt -- to taste SET ONE chicken -- medium size pieces mint leaves yogurt onion -- crushed or grated ginger paste garlic paste turmeric rose petals SET TWO cinnamon stick (1 inch) cardamom whole cloves SET THREE black peppercorns anise seed saffron nutmeg khus-khus (poppy seeds)

2 8 1 1 1 1 10 1 3 4 5 1 1 1 1/4 1/4

pounds cup small tablespoon tablespoon teaspoon

teaspoon pinch small piece tablespoon

3 1 2 2 3 10 2 1

cups cups cups 1/2 cup tablespoon

SET FOUR basmati rice cinnamon stick (1 inch) cardamom cream or milk of 1 medium-sized coconut water cashew nuts bay leaves finely chopped onion chopped green chilies

Powder Set 2. Mix it with the ingredients of Set 1 and keep aside for 10 minutes. Then cook on high heat for 10 minutes or until the liquid evaporates. Remove from heat and keep aside. Powder Set 3 and keep aside. Wash basmati rice, drain water and keep aside. In a wide skillet heat butter and add cashew nuts, bay leaves, cinnamon and cardamom. When cashew nuts turn light brown add chopped onion and green chili and fry until onion turns brown. Now add rice and fry for two minutes on medium heat. Next add powdered Set and cook on high heat time. Reduce heat and cover skillet so that 3, chicken, coconut milk and water. Stir well, cover until the rice begins bubbling up for the first let cook. Stir periodically and use a good lid to aroma does not escape.

Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" - - - - - - - - - - - - - - - - - - Per serving: 958 Calories (kcal); 57g Total Fat; (52% calories from fat); 32g Protein; 84g Carbohydrate; 146mg Cholesterol; 342mg Sodium Food Exchanges: 5 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Tastes good with Perugu Pacchadi. Nutr. Assoc. : 0 0 0 0 0 0 3384 0 0 0 0 0 0 0 0 2705 0 0 0 0 0 0 0 0 1156 0 0 0 2705 0 2741 0 2130706543 0 0 20197 * Exported from MasterCook * Chicken Soup with Noodles (Pileca Supa sa Rezancima) Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Poultry Yugoslavia.com

Soups/ Stews

Amount -------5 1 1 8 2 2 1 2 1 1/4 4

Measure -----------pounds small whole small clove

stalk teaspoon

Ingredient -- Preparation Method -------------------------------chicken (1 whole, approximately 5 pounds) onion garlic carrots parsnips (2 to 3 parsnips) to 3 parsley roots and greens celery bay leaves whole black pepper section cabbage potatoes (4 to 6 potatoes)

Cook in a large pan filled with cold water: 1 chicken, sectioned and salted to taste. When it starts to boil, add the vegetables, except potatoes. Continue to boil until meat is done, on a slow fire. (This recipe takes approximately 6 hours to cook.) Then add 4-6 potatoes and allow to simmer slowly until cooked thoroughly. Remove from fire and bring to a boil. Add noodles, cook until well done. Cuisine: "Yugoslavian" Source: "WWW.Yugoslavia.com" S(Internet address): "http://www.yugoslavia.com/Culture/HTML/yu.html" - - - - - - - - - - - - - - - - - - Per serving: 339 Calories (kcal); 9g Total Fat; (24% calories from fat); 32g Protein; 32g Carbohydrate; 86mg Cholesterol; 153mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5829 0 0 0 20144 1035 0 0 2261 2416 4600 * Exported from MasterCook * Chicken with Piquillos, Tomatoes and Olives (Pollo Con Piquillos, Tomates y Aceitunas) Recipe By Serving Size Categories Amount -------1/2 1/2 1/4 1/4 : : 4 Preparation Time :0:00 : Foods From Spain Poultry

Main Dishes

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

Ingredient -- Preparation Method -------------------------------salt ground black pepper paprika Spanish olive oil

4 skinned 2 squares 2 1 1 1 1/2 1/2 1/2

chicken breast halves (about 1 1/2-pounds) -- boned and large large teaspoon pound teaspoon cup cup cup sweet green bell peppers (about 2 cups) -- cut in 1/2-inch onions cut in thin wedges (about 2 cups) minced garlic (about 1 large clove) plum tomatoes -- chopped (about 2 1/2-cups) chicken bouillon granules jarred Spanish piquillo peppers -- cut in chunks OR roasted red peppers small pitted Spanish green olives -- sliced

In a cup, combine salt, pepper and paprika; sprinkle on both sides of chicken. In a large skillet over medium-high heat, heat oil until hot. Add chicken, green peppers, onion and garlic to skillet; cook, stirring frequently and turning chicken to brown on both sides, about 5 minutes. Remove chicken from skillet. Add tomatoes and bouillon granules; cook uncovered, stirring until tomatoes are softened, about 10 minutes. Return chicken to skillet. Reduce heat to medium; cover and simmer until chicken is cooked through, 10 to 15 minutes. Stir in piquillo peppers and olives and cook just until heated through, about 2 minutes. Serve over saffron rice, if desired.

Cuisine: "Spanish" Source: "Foods from Spain" - - - - - - - - - - - - - - - - - - Per serving: 334 Calories (kcal); 17g Total Fat; (46% calories from fat); 30g Protein; 16g Carbohydrate; 69mg Cholesterol; 596mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Chicken with Piquillos, Tomatoes and Olives is an adaptation of a traditional Spanish dish, pairs piquillo peppers and pitted green olives both available on supermarket shelves-with quick-cooking skinless, boneless chicken breasts and fresh vegetables. Sweet and slightly piquant piquillo peppers, which are grown in northern Spain, are roasted over an open fire, peeled and packed into jars. They add a distinctive Spanish accent to this speedy skillet supper. Nutr. Assoc. : 0 0 0 986 4944 3572 26410 20130 0 0 2130706543 0 0 3584 * Exported from MasterCook * Chicken/Lamb Dhansak Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Amma's Indian Recipes

Main Dishes

Poultry Amount -------1/2 1/4 1/4 1/4 1 1 1 1 1 Measure -----------cup cup cup cup small medium medium 1/2 cup pounds pounds Ingredient -- Preparation Method -------------------------------SET ONE yellow split peas chick peas whole green gram red lentils SET TWO eggplant red pumpkin (3-inch cubes) potato onion ripe tomato chopped spinach SET THREE chicken OR lamb SET FOUR red chiles fresh green chiles ginger garlic fresh mint leaves coriander leaves water SET FIVE coriander seeds cumin cinnamon stick (1 inch) cardamom turmeric black peppercorns whole cloves mustard seeds fenugreek seeds SET SIX oil onions Salt -- to taste

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

3 1 1 1 3 1 6 6

tablespoon tablespoon cup cup tablespoons tablespoon teaspoon teaspoon

1/4 1/4

teaspoon teaspoon cup medium

1 2

Soak Set 1 overnight. Cut all the vegetables from Set 2, meat from Set 3. In a pot add the soaked pulses from Set 1, these vegetables and meat and salt and adequate amount of water and cook til pulses from Set 1 are soft (around 40 minutes on medium heat). Remove from heat and let cool. When cooled remove pieces of meat from the pot and keep aside. The remaining stuff in the pot is made into a paste. Set 4 is made into a soft paste. Set 5 is ground into a fine powder.

Heat oil in a wide and deep skillet and add chopped onion. Fry onion to light brown and remove from the skillet and keep aside. To the remaining oil in the skillet add Set 4 (i.e, paste) and Set 5 (i.e, powder) and cook for 10 minutes on medium heat. Later add the already-fried onion and meat pieces, paste of Step 2, salt to taste, two cups of water and cook for 30 minutes on low heat. Serve hot. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" T(Cooking time): "2:00" - - - - - - - - - - - - - - - - - - Per serving: 862 Calories (kcal); 57g Total Fat; (57% calories from fat); 35g Protein; 59g Carbohydrate; 99mg Cholesterol; 118mg Sodium Food Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Serving Ideas : This dish goes well with rice and any kind of bread. NOTES : Preparation time (for soaking): Overnight As you have observed, a lot of ingredients and time goes into making this dish. So it's better to make it for twice the number of people and freezing it for later use. Stays fresh for 3 to 4 weeks. Nutr. Assoc. : 0 5096 617 3920 3920 0 0 0 1216 0 0 0 0 0 0 0 0 2130706543 0 0 1101 3577 0 0 347 0 0 0 0 0 0 2705 0 0 0 0 939 3271 0 0 0 0 0 * Exported from MasterCook * Chicken/Lamb Vindaloo Recipe By Serving Size Categories Amount -------2 1 1 3 6 1 1 : : 4 Preparation Time :2:00 : Amma's Indian Recipes Poultry

Main Dishes

Measure -----------teaspoons teaspoon stick pinch pound

Ingredient -- Preparation Method -------------------------------SET ONE cumin black pepper cinnamon stick (1 inch) cardamom whole clove nutmeg SET TWO chicken (about 450 grams)

4 1 5 2 1 1/3 1/2 cup teaspoon whole clove cup medium teaspoon

dry red chilies vinegar ginger paste garlic oil onions sugar Salt -- to taste

Cut meat into small pieces. Soak chiles in vinegar for 10 minutes. Blend until smooth: chiles, vinegar, ginger, garlic. Grind the spices in Set 1. Marinate the meat pieces in the paste, salt and ground spices for about two hours. In a skillet heat oil, fry chopped onions until brown. Drain meat from marinade and add to skillet. Fry until meat changes color and then pour in the marinade and cook on low heat until meat is tender. Add sugar before removing from heat. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" T(Cooking Time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 512 Calories (kcal); 43g Total Fat; (71% calories from fat); 16g Protein; 21g Carbohydrate; 75mg Cholesterol; 88mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Goes well with nan, paratha, pita bread, rice, etc. Nutr. Assoc. : 0 0 0 2705 0 5563 0 0 0 2602 26642 0 0 0 0 0 0 0 * Exported from MasterCook * Chiles en Nogada (Poblanos Stuffed with Picadillo and Walnuts) Recipe By Serving Size Categories Amount -------1 1/2 2 1 : : 12 Preparation Time :2:00 : Main Dishes

Nat. Pork Producers Council

Measure -----------pounds teaspoons large

Ingredient -- Preparation Method -------------------------------ground pork corn oil onion -- chopped

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

cloves cups medium medium medium cup cup cup cup teaspoon teaspoon teaspoon large

garlic -- chopped chopped plum tomatoes apples -- peeled and diced peaches -- peeled and diced 1/4 inch thick plantains -- peeled and diced 1/4 inch thick chopped green olives chopped almonds raisins capers dried thyme ground cinnamon ground cloves Salt -- to taste poblano chiles Walnut Cream Sauce -- see recipe

For filling, heat oil in large pan over medium heat; add onion and saut�; add garlic and saut� a couple minutes more. Add pork; cook and crumble to brown; add tomatoes and simmer, uncovered, 8 minutes. Add fruits, olives, almonds, raisins, capers, and seasonings; cook about 5 minutes or until fruits are tender but not mushy. Poblanos: Make a small lengthwise slit on side of each chile. Carefully remove seeds with teaspoon (or under running water). Arrange chiles on baking sheet. Place under broiler about 3 minutes or until they begin to blister and blacken. Turn chiles and broil 3 minutes or until blackened all over. Place in a plastic bag to steam 5 minutes; remove skin. Before serving, stuff chiles with warm filling. Serving: Nap plate with sauce. Place stuffed chile cut side up in middle of plate. Ladle small amount of sauce over chile and garnish with pomegranate seeds and parsley. Cuisine: "Mexican" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 705 Calories (kcal); 53g Total Fat; (64% calories from fat); 23g Protein; 42g Carbohydrate; 106mg Cholesterol; 255mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fruit; 9 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 20160 0 0 0 2678 0 0 0 0 0 0 0 4532 0 * Exported from MasterCook * Walnut Cream Sauce Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Desserts

Nat. Pork Producers Council

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

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

Ingredient -- Preparation Method -------------------------------walnut pieces milk white crustless bread sugar dry sherry salt heavy cream

In blender or food processor, blend walnut pieces, milk, slices white crustless bread, sugar and dry sherry, teaspoon salt until all is very smooth. Whip heavy cream and fold into walnut mixture (Do not overmix; sauce consistency should be slightly runny.) Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 582 Calories (kcal); 53g Total Fat; (78% calories from fat); 15g Protein; 17g Carbohydrate; 98mg Cholesterol; 111mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 5471 0 0 0 0 0 0 * Exported from MasterCook * Chili Verde Recipe By Serving Size Categories : : 8 Preparation Time :0:25 : Main Dishes

Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 pounds boneless pork butt (shoulder) -- cubed & dusted with flour seasoned with black pepper 2 tablespoons bacon drippings OR 2 tablespoons vegetable oil 3 cups chopped onion 3 cloves garlic -- minced 1 tablespoon oregano 2 tablespoons ground cumin 2 teaspoons salt 6 4-ounce cans diced green chiles -- drained 3 14 1/2-ounce cans chicken broth 1 teaspoon hot pepper sauce -- to taste

Heat fat in Dutch oven over medium-high heat; add pork cubes and brown evenly on all sides. Add onions and garlic to pan; cook and stir until onions are tender, about 10 minutes. Stir in remaining ingredients and bring all to a boil. Lower heat to a simmer, cover and simmer until pork is very tender and liquid is slightly thickened. Serve immediately over hot cooked rice, if desired. Garnish with fresh cilantro sprigs. Cuisine: "Mexican" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking TIme): "1:30" - - - - - - - - - - - - - - - - - - Per serving: 324 Calories (kcal); 13g Total Fat; (39% calories from fat); 35g Protein; 13g Carbohydrate; 91mg Cholesterol; 1216mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5791 2130706543 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chinatown Red-Cooked Pork Treasures Recipe By Serving Size Categories Amount -------2 2 2 2 1 1 1 2 2 2 : : 16 Preparation Time :0:10 : Appetizers

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless pork loin -- cut into 3/4-inch cubes brown sugar hoisin sauce soy sauce Worcestershire sauce toasted sesame oil shallot -- chopped five spice grated ginger root garlic -- minced

In a 1-gallon self-sealing plastic bag, combine all ingredients and mix well. Seal bag and marinate in the refrigerator 8-12 hours or overnight. Heat oven to 350�F. Remove pork cubes from marinade, discarding marinade. Pat pork dry with paper toweling; place cubes in a single layer, not touching, in a shallow baking pan and bake at 350�F for 25-30 minutes, until pork is just tender and lightly browned. Remove to serving platter

or chafing dish and serve hot as an appetizer. Cuisine: "Chinese" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 95 Calories (kcal); 5g Total Fat; (44% calories from fat); 11g Protein; 3g Carbohydrate; 18mg Cholesterol; 404mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 888 0 0 0 0 1356 0 27171 0 0 * Exported from MasterCook * Chinese Style Ribs Recipe By Serving Size Categories Amount -------4 1/2 1/4 1/4 1/4 1/4 2 : : 6 Preparation Time :2:30 : Main Dishes Swift & Company

Pork

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

Ingredient -- Preparation Method -------------------------------pork ribs hoisin sauce -- (purchased) water dry sherry honey soy sauce garlic -- minced

Cut ribs into desired serving size portions; set aside. In a large self-sealing bag combine remaining ingredients and mix well. Add ribs, seal bag and refrigerate overnight (6-24 hours) turning bag occasionally to distribute marinade. Drain ribs, reserve marinade. Place ribs in a shallow roasting pan, cover with foil and bake in a 350�F oven for 1 1/2 hours. Uncover and brush ribs with the reserved marinade. Bake, uncovered for 30 minutes more. Cuisine: "Asian" Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - -

Per serving: 588 Calories (kcal); 37g Total Fat; (57% calories from fat); 38g Protein; 23g Carbohydrate; 111mg Cholesterol; 1166mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 9128 0 0 0 0 0 0 * Exported from MasterCook * Chinese-Style Spareribs Recipe By Serving Size Categories Amount -------6 1/4 1/4 3 2 2 2 : : 6 Preparation Time :0:10 : Main Dishes Ribs

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------pork spareribs hoisin sauce water dry sherry honey soy sauce garlic -- minced

Cut spareribs into serving-size portions; set aside. Place large plastic bag in large bowl. In bag, combine remaining ingredients; mix well. Add ribs, close bag tightly. Refrigerate 6 hours or overnight; turn bag several times to distribute marinade. Drain ribs, reserving marinade. Place ribs in shallow roasting pan; cover with foil and bake in a 350�F oven for 1 1/2 hours. Uncover and brush ribs with the reserved marinade. Bake, uncovered, for 30 minutes or till done. Cuisine: "Chinese" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "2:00" - - - - - - - - - - - - - - - - - - Per serving: 776 Calories (kcal); 54g Total Fat; (64% calories from fat); 55g Protein; 11g Carbohydrate; 166mg Cholesterol; 716mg Sodium Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 9128 0 0 0 731 0 0

* Exported from MasterCook * Choucroute Garni Recipe By Serving Size Categories : : 10 Preparation Time :0:20 : Main Dishes Pork

Nat. Pork Producers Council

Amount Measure -------- -----------4 pounds 6 pounds) 1/2 pound 2 large 3 1/2 cup 2 10 10 4 2 cups 3 1 1 1 2 1/2 cups pound pound pound pound

Ingredient -- Preparation Method -------------------------------refrigerated sauerkraut -- rinsed well and drained bacon -- diced onions -- peeled and coarsely chopped carrots -- pared and sliced chopped parsley bay leaves black peppercorns juniper berries whole cloves fruity white wine (like Riesling) (2 to 4 cups) chicken broth (3 to 4 cups) lean pork loin -- cubed ham -- cubed smoked sausage -- sliced bratwurst -- sliced tart green apples -- cored and coarsely chopped

(4 to

In a large Dutch oven, over medium-low heat, render bacon fat; add onion and carrots and saut� slowly; stirring occasionally, about 8-10 minutes. Place parsley, bay leaves, peppercorns, juniper berries and cloves in cheesecloth bag or large tea strainer. Add to pot along with sauerkraut, wine and broth. Bring to a boil; cover and simmer for 1 hour. Add meats to pot, stir, cover and simmer another hour. Add apples and simmer an additional 20 minutes. Serve immediately with pumpernickel or Jewish rye bread. Or refrigerate overnight and reheat to serve. Cuisine: "French" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "2:20" - - - - - - - - - - - - - - - - - - Per serving: 638 Calories (kcal); 42g Total Fat; (62% calories from fat); 36g Protein; 21g Carbohydrate; 217mg Cholesterol; 2809mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 1335 0 0 0 0 0 0 0 0 4739 327 9110 0 0 0 5260 * Exported from MasterCook * Columba di Pasqua Recipe By Serving Size Categories Amount -------4 1/3 1 4 1/2 3/4 1/4 3/4 : : 12 Preparation Time :0:00 : Breads Holiday

Fleischmann's Yeast

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

2 1 1

Ingredient -- Preparation Method -------------------------------all-purpose flour (3 1/2 to 4 cups) sugar FLEISCHMANN'S Active Dry or Rapid Rise Yeast lemon peel salt water butter or margarine eggs -- at room temperature almond paste (7 ounces) egg white -- lightly beaten whole clove

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, lemon peel and salt. Heat water and butter until very warm (120� to 130�F). Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.) Punch dough down. Divide dough in half. Roll one half of dough to 7- � 15-inch oval. Place on greased baking sheet; curve ends downward. Roll remaining half to a triangle measuring 15 inches high and 6 inches wide at the base. Place triangle on center of the curved oval. Twist top third of triangle, left to right; shape to form dove's head. Twist bottom third right to left to form tail. With sharp knife, slash wings and tail on a diagonal to form feathers. Brush with egg white. Form almond paste into 1/2-inch balls. Arrange on dove's body and wings. Insert clove for eye. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 50 minutes. Bake at 325�F for 40 minutes or until done. Remove from baking sheet; cool on wire rack. Description: "Italians celebrate holidays with specially flavored breads baked in unique shapes. This rich and tender loaf, is formed into a dove and decorated with balls of sweet almond paste. It graces Italian tables at Christmas as a dove of peace." Cuisine:

"Italian" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Dove" T(Baking Time): "0:40" - - - - - - - - - - - - - - - - - - Per serving: 288 Calories (kcal); 9g Total Fat; (28% calories from fat); 7g Protein; 45g Carbohydrate; 42mg Cholesterol; 146mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 14 0 26366 0 0 0 0 0 5022 0 393 * Exported from MasterCook * Confetti Beef Tacos Recipe By Serving Size Categories Amount -------1 2 1/2 1 1 12 : : 6 : Beef Preparation Time :0:00 Texas Beef Council Ingredient -- Preparation Method -------------------------------lean ground beef chili powder salt mild or medium chunky salsa whole kernel corn -- drained taco shells TOPPINGS (OPTIONAL) Taco sauce Shredded Monterey Jack cheese Thinly sliced lettuce Sliced ripe olives Chopped tomatoes Heat oven to 350�F. medium heat 8 to 10 into 3/4" crumbles. salt. Stir in salsa In large nonstick skillet, brown ground beef over minutes or until beef is no longer pink, breaking up Pour off drippings. Season beef with chili powder and and corn; heat through.

Measure -----------pound teaspoons teaspoon cup 11-ounce can

Meanwhile heat taco shells according to package directions. To assemble, spoon approximately 1/3 cup beef mixture into each taco shell; top as desired. Cuisine: "Mexican"

Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" Yield: "12 Tacos" Start to Finish Time: "0:20" - - - - - - - - - - - - - - - - - - Per serving: 372 Calories (kcal); 22g Total Fat; (52% calories from fat); 17g Protein; 28g Carbohydrate; 57mg Cholesterol; 634mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 1325 430 1473 0 0 0 0 2672 20168 26059 * Exported from MasterCook * Country French Bread Recipe By Serving Size Categories Amount -------4 1/2 1/3 2 1 1/2 1 1/3 1/2 3 1 : : 16 Preparation Time :0:00 : Breads

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------all-purpose flour (4 1/2 to 5 cups) instant nonfat dry milk powder Fleischmann's� Rapid Rise Yeast salt water plain yogurt vegetable oil Cornmeal egg white beaten with 1 tablespoon water

In large bowl, combine 1 1/2 cups flour, dry milk, undissolved yeast and salt. Heat water, yogurt and 2 tablespoons oil until very warm (120 to 130�F); stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest on floured surface 10 minutes. Divide dough in half. Roll each to 15 � 10-inch oval. Beginning at long end of each, roll up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth.* Place, seam sides down, on large greased baking sheet sprinkled with cornmeal. Brush dough with remaining oil. Cover with plastic wrap, leaving room for dough to rise. Refrigerate 2 to 24 hours. When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand at room temperature 10 minutes. With sharp knife, make four or five diagonal slashes (1/4-inch deep) on top of each loaf. Brush with egg white

mixture. Bake at 400�F for 25 to 35 minutes or until done. Remove from baking sheet; cool on wire rack. ____________________ To Make Round Loaves: Divide dough in half. Shape each into 5-inch ball. Place on large greased baking sheet sprinkled with cornmeal. Cover and refrigerate as directed. When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand at room temperature 10 minutes. With sharp knife, make four slashes (1/4-inch deep) in crisscross fashion on top of each loaf. Brush with egg white mixture and bake as directed. Cuisine: "French" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Loaves" - - - - - - - - - - - - - - - - - - Per serving: 164 Calories (kcal); 3g Total Fat; (17% calories from fat); 5g Protein; 28g Carbohydrate; 1mg Cholesterol; 216mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 14 4234 26366 0 0 0 0 0 3231 0 * Exported from MasterCook * Country French Meatballs Recipe By Serving Size Categories Amount -------1 1 1 1/2 1/2 1/4 1/8 1/8 2 1 : : 6 Preparation Time :0:00 : Poultry

Rag�

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

Ingredient -- Preparation Method -------------------------------ground chicken OR ground turkey bread crumbs parsley flakes onion powder salt pepper nutmeg vegetable oil Chicken Tonight Cooking Sauce for Chicken � Country French

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

teaspoon salt teaspoon pepper cups frozen peas cup sour cream 8-ounce package wide egg noodles -- cooked and drained

In a large bowl, combine ground chicken, bread crumbs, egg, parsley, onion powder, 1/4 teaspoon salt, 1/8 teaspoon pepper and nutmeg. Form into 1 1/2" meatballs. In a large skillet, thoroughly brown meatballs on all sides in vegetable oil; drain fat. Add sauce, 1/4 teaspoon salt, 1/8 teaspoon pepper and peas. Simmer, covered, 30 minutes or until meatballs are thoroughly cooked; stir occasionally. Add sour cream, stir to mix thoroughly. Serve over hot, cooked noodles. Serves 4-6. Cuisine: "French" Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 423 Calories (kcal); 34g Total Fat; (54% calories from fat); 22g Protein; 40g Carbohydrate; 107mg Cholesterol; 528mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2130706543 0 0 0 1036 0 0 0 0 0 459 0 0 0 0 530 * Exported from MasterCook * Couscous Salad with Dried Cherries Recipe By Serving Size Categories Amount -------1 1 3/4 1/2 1/2 1/2 1/4 1/4 : : 4 Preparation Time :0:00 : Cherry Marketing Institute Side Dishes

Salads

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

3 1 1

Ingredient -- Preparation Method -------------------------------water OR chicken broth quick-cooking couscous -- uncooked dried tart cherries coarsely chopped carrots chopped unpeeled cucumber sliced green onions toasted pine nuts or slivered almonds (optional) balsamic vinegar olive oil Dijon-style mustard

Salt and pepper -- to taste Bring water or broth to a boil in a medium saucepan; stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Uncover; let cool 10 minutes. Put cooked couscous, dried cherries, carrots, cucumber, green onions and pine nuts in a large bowl; mix well. Combine vinegar, olive oil and mustard in a small container; mix well. Pour over couscous mixture; stir to coat all ingredients. Season with salt and pepper, if desired. Serve chilled or at room temperature. Description: "This Middle Eastern favorite makes a taste-tempting salad." Cuisine: "Middle Eastern" Source: "Cherry Marketing Institute" S(Internet address): "http://www.cherrymkt.org/index.html" Yield: "4 cups" - - - - - - - - - - - - - - - - - - Per serving: 275 Calories (kcal); 8g Total Fat; (26% calories from fat); 7g Protein; 45g Carbohydrate; 0mg Cholesterol; 62mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : To toast pine nuts or almonds, spread nuts in an ungreased pan. Bake in a preheated 350� oven 5 to 7 minutes, stirring occasionally, or until brown. Nutr. Assoc. : 0 0 2130706543 449 26525 20022 3010 0 4489 0 0 0 0 * Exported from MasterCook * Crab Won Tons with Blackberry Szechuan Sauce Recipe By Serving Size Categories Amount -------1/2 1/2 1 1/2 1/2 1/2 1/2 : : 36 Preparation Time :0:00 : Appetizers

Oregon Raspberry & Blackberry

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

1 2

Ingredient -- Preparation Method -------------------------------FOR SAUCE blackberry pur�e saki OR dry sherry cornstarch salt -- (to taste) red pepper flakes -- (to taste) grated ginger lime juice garlic -- minced

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

tablespoons ounces tablespoon tablespoons ounces tablespoons tablespoons pound Dash dozen

honey FOR FILLING fresh spinach (2 to 3 ounces) -- trimmed & washed butter onion -- finely chopped cream cheese -- cut into small chunks lemon juice dry breadcrumbs flaked, cooked crabmeat salt, pepper, Tabasco -- (optional) FOR WON TONS won ton wrappers (approximately) Vegetable oil to cover bottom of wok to 1/4 inch

3

For sauce: Mix all ingredients in saucepan. Bring to a boil over medium-high heat and cook until clear and thickened. (The flavor of this sauce improves after standing overnight.) For filling: Wash spinach. With water still clinging to leaves, place in large pan over medium-high heat. Cook until spinach just begins to wilt and most of water has evaporated. Empty onto cutting board and chop finely. Set aside. Melt butter in saut� pan. Add onion and saut� until transparent. Reduce heat to low; add cream cheese. When the cheese begins to soften, add lemon juice to blend. Remove from heat and stir in crab, breadcrumbs, and spinach. For won tons: Place 1-2 teaspoons filling in each wrapper and seal according to package directions. Place single layer of won tons in hot oil and fry 2-3 minutes until golden brown. Drain on paper bags or paper towels, and serve immediately with Blackberry Szechuan Sauce. Cuisine: "Asian" Source: "Oregon Raspberry & Blackberry Commission" S(Internet address): "http://www.oregon-berries.com/" Yield: "36 won tons" - - - - - - - - - - - - - - - - - - Per serving: 51 Calories (kcal); 1g Total Fat; (24% calories from fat); 2g Protein; 7g Carbohydrate; 9mg Cholesterol; 136mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 2267 2130706543 0 0 0 0 0 3520 0 3505 0 0 0 1423 0 0 0 0 0 0 2130706543 0 0 5617 0 * Exported from MasterCook *

Crackling Biscuits (Pogaccice sa Ccvarcima) Recipe By Serving Size Categories Amount -------5 2 1 2 1/2 2 : : 20 Preparation Time :0:00 : Breads

Yugoslavia.com

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

Ingredient -- Preparation Method -------------------------------sifted flour salt milk ground cracklings eggs

Rub together until fine the flour, crackling and salt. Add beaten eggs and milk. Mix into soft dough. Shape biscuits, criss-cross tops with knife and bake at 450�, then lower to 400� and bake until brown. Cuisine: "Yugoslavian" Source: "WWW.Yugoslavia.com" S(Internet address): "http://www.yugoslavia.com/Culture/HTML/yu.html" - - - - - - - - - - - - - - - - - - Per serving: 289 Calories (kcal); 16g Total Fat; (49% calories from fat); 13g Protein; 23g Carbohydrate; 45mg Cholesterol; 1124mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26379 0 0 4565 0 * Exported from MasterCook * Crunchy Chinese Pork Salad Recipe By Serving Size Categories Amount -------4 3/4 6 1 1/2 3 2 1 1 : : 4 Preparation Time :0:20 : Nat. Pork Producers Council Salads

Pork

Measure -----------slices pound cups 8-ounce can cup tablespoons tablespoons tablespoon teaspoon

Ingredient -- Preparation Method -------------------------------bacon cubed cooked pork torn iceberg lettuce sliced water chestnuts -- drained sliced green onions soy sauce honey catsup dry mustard

1

3-ounce can

chow mein noodles

In a large skillet, cook bacon till crisp; drain and crumble bacon. In a large bowl combine bacon, pork, lettuce, water chestnuts and green onions. Cover and refrigerate 2-3 hours. For dressing, in a screw-top jar combine soy sauce, honey, catsup and dry mustard. Cover and shake well. Chill. At serving time, add dressing and chow mein noodles to salad, tossing lightly to coat. Serve immediately. Cuisine: "Chinese" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 367 Calories (kcal); 14g Total Fat; (33% calories from fat); 29g Protein; 33g Carbohydrate; 69mg Cholesterol; 1069mg Sodium Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 68 5780 747 1377 0 0 0 0 0 0 * Exported from MasterCook * Cuban Sandwich Recipe By Serving Size Categories Amount -------1 2 1 1 1 2 : : 1 Preparation Time :0:20 : Burgers/ Sandwiches Nat. Pork Producers Council

Grill

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

Ingredient -- Preparation Method -------------------------------submarine or hoagie roll -- split lengthwise prepared mustard Sliced bread & butter pickles -- to taste thinly-sliced roast pork thinly-sliced Swiss cheese extra-lean ham -- thinly sliced butter

Open roll and spread inside surfaces with mustard, then top with pickles; layer on roast pork, cheese and ham; close sandwich. Lightly butter outside surface of roll and grill on a hot griddle (or in a 400�F oven) until lightly toasted and cheese is melted. Serve hot. Cuisine: "Cuban" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org"

- - - - - - - - - - - - - - - - - - Per serving: 694 Calories (kcal); 26g Total Fat; (34% calories from fat); 35g Protein; 78g Carbohydrate; 83mg Cholesterol; 1711mg Sodium Food Exchanges: 5 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26391 0 2335 8000 5231 3886 0 * Exported from MasterCook * Czechoslovakian Orange Crescent Recipe By Serving Size Categories Amount -------1/3 1 1/3 1/3 1/3 2 1/2 1/4 3 1 2 1 : : 16 Preparation Time :0:00 : Breads

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------warm water (105� to 115�F) Fleischmann's� Active Dry Yeast warm milk (105� to 115�F) butter or margarine -- softened sugar grated orange peel salt ground mace all-purpose flour (3 to 3 1/2 cups) egg GLAZE honey orange juice

tablespoons tablespoon

Place warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, butter, sugar, orange peel, salt, mace and 1 cup flour; blend well. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Punch dough down. Remove dough to lightly floured surface. Remove 1/4 of dough; roll to 18-inch rope. Reserve. Divide remaining dough in half. Roll each half to 30-inch rope; join to make one long rope. Wrap long rope loosely around small rope (start wrapping at center of small rope and work out to each end). Pinch ends to seal. Place loaf on greased baking sheet. Curve ends to make crescent shape. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 350�F for 35 minutes or until done. Remove from sheet; cool on wire rack. Makes 1 loaf. Brush with Honey Orange Glaze. ____________________ HONEY ORANGE GLAZE: In small saucepan, combine honey and orange juice.

Cook over medium heat, stirring frequently, until mixture is warm. Cuisine: "Czechoslovakian" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 153 Calories (kcal); 5g Total Fat; (26% calories from fat); 3g Protein; 25g Carbohydrate; 23mg Cholesterol; 113mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 5472 26366 4138 0 0 0 0 0 14 0 0 0 0 0 * Exported from MasterCook * Czechoslovakian Vanocka Recipe By Serving Size Categories Amount -------5 1/2 2 1 1/2 2 1 1 1/2 1/4 2 1 1 1/3 : : 12 Preparation Time :0:00 : Breads

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------all-purpose flour (5 to 5 1/2 cups) sugar Fleischmann's� Active Dry or Rapid Rise Yeast salt grated lemon peel ground nutmeg or mace milk water butter or margarine eggs -- at room temperature chopped dates egg white -- lightly beaten whole blanched almonds

In large bowl, mix 2 cups flour, sugar, undissolved yeast, salt, lemon peel and nutmeg. Heat milk, water and butter until hot to touch (125� to 130�F). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in dates and enough additional flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8

minutes. Place in greased bowl, turning to grease top. Cover; let rise until doubled in size, about 1 hour.* Punch dough down. Divide dough in half; set one half aside. Divide remaining half into 3 equal pieces. Roll into 18-inch ropes. On greased baking sheet, braid ropes together. Pinch ends and tuck under to seal. With side of hand, make a 1/4-inch deep depression along the top of the braid. Divide remaining dough into four equal pieces; set one piece aside. Roll three pieces into 16-inch ropes. Braid together. Pinch ends and tuck under to seal. Place on top of larger braid. Make 1/4-inch deep depression along top of braid with side of hand. Divide remaining piece of dough into three equal pieces. Roll into 12-inch ropes. Braid together. Place small braid on top of 16-inch braid. Pinch ends and tuck under to seal. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 50 minutes. Brush loaf with egg white. Decorate with almonds. Bake at 350�F for 40 minutes or until done. Remove from baking sheet and cool on wire rack. Cuisine: "Czechoslovakian" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" T(Baking Time): "0:40" - - - - - - - - - - - - - - - - - - Per serving: 350 Calories (kcal); 8g Total Fat; (20% calories from fat); 9g Protein; 61g Carbohydrate; 44mg Cholesterol; 332mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : *To save up to 50% rising time, use Fleischmann's� Rapid Rise Yeast. Follow directions, except reduce first rise. Cover kneaded dough and let rest on board 10 minutes. Proceed with recipe. Nutr. Assoc. : 14 0 26366 0 20084 3620 0 0 0 0 0 0 2277 * Exported from MasterCook * Dosakaaya Vankaaya Pacchadi Recipe By Serving Size Categories : : 0 Preparation Time :0:20 : Amma's Indian Recipes Sauces and Toppings

Curry Side Dishes

Amount -------1 1 3

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

Ingredient -- Preparation Method -------------------------------eggplant dosakaaya (cucumber) green chiles

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

teaspoon teaspoon teaspoon whole clove tablespoons

tamarind paste coriander seeds cumin seeds garlic A few curry leaves oil Salt -- to taste

Cut eggplant into bite-sized pieces, soak in water and keep aside. Remove seeds from dosakaaya, cut into bite-sized pieces and keep aside. Heat oil in a small skillet and add coriander seeds and green chiles. Fry until the chiles burst and change color. Remove from heat and transfer the contents to another dish to cool. In the same skillet, in the remaining oil, add eggplant, salt and fry on medium heat. When eggplant is soft remove from heat (about 10 minutes). Let cool. In a processor add all the remaining ingredients, eggplant, green chiles and coriander seeds and blend until semi-soft. Now add pieces of dosakaaya and blend for a few seconds. (The pieces of dosakaaya should not be made into a paste.) Ready to eat: immediately Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" - - - - - - - - - - - - - - - - - - Per serving: 414 Calories (kcal); 22g Total Fat; (44% calories from fat); 10g Protein; 53g Carbohydrate; 0mg Cholesterol; 33mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 10 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Stays up to a week if stored in the refrigerator. Actually, in the villages the seeds of the cucumber are not discarded as they are supposed to enhance the taste and hence are added to the chutney. Nutr. Assoc. : 0 3010 3577 0 0 491 0 0 0 0 * Exported from MasterCook * East Indian Rice Salad Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Cherry Marketing Institute Side Dishes

Salads

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

Measure -----------cups cup cup cup cup cup cup 11-ounce can

Ingredient -- Preparation Method -------------------------------cooked brown rice cooked wild rice dried tart cherries thinly sliced celery thinly sliced green onions chopped pecans plain low-fat yogurt -- to taste (1/4-1/2 cup) Salt and pepper to taste mandarin oranges -- drained cucumber -- peeled, halved lengthwise, seeded and sliced

In a large serving bowl, combine brown rice, wild rice, cherries, celery, green onions and pecans; mix well. Stir in yogurt. Season with salt and pepper. Arrange orange sections and cucumber slices in a decorative pattern on top of the salad. Refrigerate, covered, several hours to blend flavors before serving. Serving size: 3/4 cup Description: "Savory salad provides fruit and fiber." Cuisine: "Indian" Source: "Cherry Marketing Institute" S(Internet address): "http://www.cherrymkt.org/index.html" - - - - - - - - - - - - - - - - - - Per serving: 181 Calories (kcal); 3g Total Fat; (16% calories from fat); 4g Protein; 36g Carbohydrate; trace Cholesterol; 13mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 26525 20195 0 20148 0 0 4085 0 0 * Exported from MasterCook * Endu Kobbari/Senagapappu Podi Recipe By Serving Size Categories Amount -------1/2 1 3 1 : : 4 Preparation Time :0:20 : Amma's Indian Recipes Sauces and Toppings

Curry

Measure -----------cup cup piece

Ingredient -- Preparation Method -------------------------------dry coconut (grated) roasted bengal gram (veyinchina senaga pappu) dry red chiles tamarind (1 inch)

1 3 5

tablespoon whole clove

cumin seeds garlic curry leaves Salt -- to taste

In a skillet heat separately dry red chili and curry leaves (without oil) for three minutes each. Keep aside. Make into a powder dry red chili from above and the roasted Bengal gram. This powder should be a bit coarse. To this now add grated dry coconut, cumin seeds, the above curry leaves, and garlic cloves, and process for another minute. (The grated coconut should not get too powdery.) Goes well with hot plain white rice with a topping of butter/ghee. Stays well up to a month if stored in a container with a tight lid in a cool place. Ready to Eat: immediately Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" - - - - - - - - - - - - - - - - - - Per serving: 70 Calories (kcal); 4g Total Fat; (54% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 34mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 398 0 26642 5247 491 0 0 0 * Exported from MasterCook * Fajita Rice Salad Recipe By Serving Size Categories Amount -------1/4 2 1 1/2 1/2 1/2 1/2 1 2 : : 4 Preparation Time :0:00 : Salads

The Rice Council

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

Ingredient -- Preparation Method -------------------------------fresh lime juice vegetable oil garlic -- minced onion powder cumin salt ground black pepper beef skirt, top round, or flank steak (3/4-inch thick) cooked rice -- cooled to room temperature

1 4

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

cup cherry tomato quarters cup shredded Cheddar cheese (2 ounces) 2 1/4 ounce can sliced ripe olives -- drained cup sliced green onions flour tortillas -- cut into wedges and fried until crisp head lettuce -- shredded cup picante sauce cup sour cream

Combine lime juice, oil, garlic, onion powder, cumin, salt, and pepper in a shallow baking dish; add beef. Cover and marinate in refrigerator, turning occasionally, 4 hours or overnight. Remove beef from marinade; grill or broil as desired, basting with remaining marinade, 10 to 12 minutes or to desired doneness. Slice meat diagonally into bite-size pieces or strips. Combine rice, tomatoes, cheese, olives, and onions in large bowl. Arrange mixture on shredded lettuce. Place beef on top. Serve with crisp tortilla wedges, picante sauce, and sour cream. Cuisine: "Mexican" Source: "The Rice Council" S(Internet address): "http://www.usarice.com/domestic/recipes/" - - - - - - - - - - - - - - - - - - Per serving: 783 Calories (kcal); 37g Total Fat; (42% calories from fat); 36g Protein; 75g Carbohydrate; 85mg Cholesterol; 1295mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 2212 0 2557 4922 4971 0 0 0 0 0 * Exported from MasterCook * Fantastic Pork Fajitas Recipe By Serving Size Categories : : 4 Preparation Time :0:15 : Main Dishes Stir Fry

Pork Swift & Company

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

Measure -----------pound tablespoon

Ingredient -- Preparation Method -------------------------------boneless pork loin -- cut in thin strips onion -- thinly sliced green pepper -- thinly sliced oil

Heat oil in large skillet over medium-high heat. Stir-fry pork, onion, and green pepper 4-5 minutes.

Cuisine: "Mexican" Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 140 Calories (kcal); 7g Total Fat; (48% calories from fat); 15g Protein; 3g Carbohydrate; 36mg Cholesterol; 30mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Preparation: Stir-Fry Nutr. Assoc. : 4575 0 0 0 * Exported from MasterCook * Fantastic Pork Fajitas II Recipe By Serving Size Categories : : 4 Preparation Time :0:20 : Main Dishes Stir Fry

Pork Swift & Company

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

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

Ingredient -- Preparation Method -------------------------------Armour Trim & Boneless Pork Loin Roast garlic -- minced oregano -- crumbled ground cumin seasoned salt orange juice vinegar hot pepper sauce -- or to taste cooking oil onion -- peeled and sliced green pepper -- seeded and sliced flour tortillas

Slice pork across grain into 1/8" strips. Mix together garlic, oregano, cumin, salt, orange juice, vinegar and hot pepper sauce. Marinate pork strips in mixture for 10 minutes. Heat oil is a heavy skillet or on griddle until hot. Stir-fry pork strips, onion and green pepper until pork is no longer pink, about 2-5 minutes. Serve with flour tortillas and accompany with sliced green onions, shredded lettuce and salsa if desired. Cuisine: "Mexican" Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - Per serving: 390 Calories (kcal); 13g Total Fat; (29% calories from fat); 21g Protein; 47g Carbohydrate; 36mg Cholesterol; 733mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Great with: Spanish rice and black beans Nutr. Assoc. : 4575 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fast Night Cakes (Fastnachtskuchen) Recipe By Serving Size Categories Amount -------1 1/2 1 1/3 1/4 1 4 1 : : 32 Preparation Time :0:00 : Desserts

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------warm water (105� to 115�F) Fleischmann's� Active Dry Yeast sugar butter or margarine -- softened salt all-purpose flour (4 to 4 1/2 cups) egg Vegetable oil -- for frying TOPPING sugar ground cinnamon

1/4 2

cup teaspoons

Place 1/4 cup warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, sugar, butter, salt and 2 cups flour; blend well. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Roll dough to 16- � 8-inch rectangle. With sharp knife, cut into 32 (2-inch) squares. Cut slit, about 1/4-inch deep and 1-inch long, on top of each square. Place squares, cut-sides up, on two large greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. Pour oil in large, heavy saucepan to 1-inch depth. Heat to 375�F. Place two or three squares in oil. Cook about 1 minute on each side, until golden brown. Drain on paper towels. Repeat with remaining squares. Sift powdered sugar or sprinkle Cinnamon Sugar Topping over warm squares. ____________________ CINNAMON SUGAR TOPPING: In small bowl, combine sugar and ground cinnamon; stir well.

Cuisine: "German" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "32 Doughnuts" - - - - - - - - - - - - - - - - - - Per serving: 87 Calories (kcal); 2g Total Fat; (18% calories from fat); 2g Protein; 16g Carbohydrate; 10mg Cholesterol; 84mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : People of German ancestry serve Fastnachtsk�chen on Shrove Tuesday. The delicious little holeless doughnuts are part of a lavish feast the night before Lenten fasting begins, just as pancakes are eaten in Ireland and England, and Shrovetide buns in Scandinavia. Another name for them is Fastnachtskrapfen; these are filled with jelly. Nutr. Assoc. : 5472 26366 0 0 0 14 0 0 0 0 0 0 * Exported from MasterCook * Festive Mexican Turnovers Recipe By Serving Size Categories Amount -------1 1/4 1 1/2 1/4 1 3 1/2 3/4 1/2 1 1 1 2 2 : : 10 Preparation Time :0:00 : Breads Snacks

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------DOUGH warm water (105� to 115�F) Fleischmann's� Active Dry Yeast cornmeal vegetable oil -- at room temperature salt all-purpose flour (3 1/2 to 4 cups)

3/4

FILLING pound ground beef -- cooked and drained cup prepared salsa 4-ounce jar diced pimientos -- well drained cup grated Monterey jack cheese 8 3/4-ounce can kidney beans -- drained teaspoons chili powder teaspoons oregano leaves teaspoon salt

Place water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in cornmeal, oil, salt and enough flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm,

draft-free place until doubled in size, about 40 to 60 minutes. Meanwhile combine beef, salsa, pimientos, cheese, beans, chili powder, oregano and salt; reserve. Punch dough down; divide into 10 equal pieces. On lightly floured surface, roll each to 6-inch circle. Place 1/3 cup filling on one half of each circle. Fold dough over filling; pinch seam to seal. Place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 400�F for 25 minutes or until done. Makes 10 turnovers. Serve warm with additional salsa, if desired. Cuisine: "Mexican" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "10 Turnovers" T(Baking Time): "0:25" - - - - - - - - - - - - - - - - - - Per serving: 456 Calories (kcal); 17g Total Fat; (33% calories from fat); 20g Protein; 55g Carbohydrate; 36mg Cholesterol; 527mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 5472 26366 0 0 0 14 0 0 3885 1325 1603 26152 0 0 1016 0 * Exported from MasterCook * Finnish Vipure Recipe By Serving Size Categories Amount -------1/2 1 1/2 1/3 2 1/2 1/4 1/4 3 1/4 : : 12 Preparation Time :0:00 : Fleischmann's Yeast Snacks

Kids

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

Ingredient -- Preparation Method -------------------------------water (105� to 115�F) Fleischmann's� Active Dry Yeast -- * see note milk (105� to 115�F) sugar butter or margarine salt ground cardamom ground nutmeg all-purpose flour Boiling water Confectioners' sugar frosting -- optional

Multicolored sugar -- optional Measure warm water into large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir in milk, sugar, butter, salt, ground cardamom, ground nutmeg and 1 1/2 cups flour. Beat until smooth. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in bulk, about 45 minutes. Punch dough down; divide in half. Roll each half to 36-inch rope tapering ends. Place ropes on greased baking sheet. Form into pretzel: draw ends of each rope in toward center to form circle. Twist ends around each other twice; lay down under the bottom of circle. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Brush pretzel with boiling water. Bake at 350�F for 25 minutes or until done, brushing with additional boiling water 2 to 3 times during baking. Remove from baking sheet; cool on wire rack. If desired, frost with confectioners' sugar glaze and decorate with multicolored sugar. Cuisine: "Finnish" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Pretzel" - - - - - - - - - - - - - - - - - - Per serving: 170 Calories (kcal); 3g Total Fat; (14% calories from fat); 4g Protein; 32g Carbohydrate; 7mg Cholesterol; 115mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : *To save up to 50% rising time use Fleischmann's� Rapid Rise Yeast. Follow Quick Mix steps on package back. Nutr. Assoc. : 1582 26366 4138 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Focaccia (Italian Snack Bread) Recipe By Serving Size Categories Amount -------2 3/4 1 : : 6 Preparation Time :0:00 : Breads Snacks

Fleischmann's Yeast

Measure -----------cups package

Ingredient -- Preparation Method -------------------------------all-purpose flour -- * see note Fleischmann's� Rapid Rise Yeast

2 1/2 1/2 1 2 1

teaspoons teaspoon cup tablespoons

dried oregano leaves salt very warm water (120� to 130�F) olive oil egg Toppings (recipes follow) PARMESAN AND PECAN olive oil chopped pecans grated Parmesan cheese ONION AND HERB olive oil thinly sliced onion rosemary leaves -- crushed coarse salt -- optional BLUE CHEESE AND WALNUT olive oil chopped walnuts crumbled blue cheese (2 ounces)

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

cup cup cup cup cups teaspoon teaspoon cup cup cup

In large bowl, combine 1 1/2 cups flour, undissolved yeast, oregano and salt. Stir very warm water and oil into dry ingredients. Stir in egg and enough remaining flour to make stiff batter. Cover; let rest 10 minutes. With lightly oiled hands, spread batter in oiled 13- � 9-inch baking pan. Spread with selected topping. Cover loosely with plastic wrap; let rise in warm, draft-free place until almost doubled in size, about 15 to 30 minutes. Bake at 400�F for 25 minutes or until done. Cool in pan on wire rack. Makes 6 servings. Serve warm or cool, cut into squares. ____________________ TOPPINGS: Parmesan and Pecan Topping: Drizzle 1/4 cup olive oil over batter. Sprinkle with 3/4 cup chopped pecans and 1/4 cup grated Parmesan cheese; press nuts into batter. Onion and Herb Topping: Place 1/4 cup olive oil and 1 1/2 cups thinly sliced onion in large skillet. Cook over medium heat, 3 to 4 minutes, stirring occasionally, until onion is soft but not browned. Spread onion mixture over batter. Sprinkle with 1 teaspoon rosemary leaves, crushed and 1 teaspoon coarse salt, optional. Blue Cheese and Walnut Topping: Drizzle 1/4 cup olive oil over batter. Sprinkle with 3/4 cup chopped walnuts and 1/2 cup (2 ounces) crumbled blue cheese; press nuts into batter. Cuisine: "Italian" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html"

- - - - - - - - - - - - - - - - - - Per serving: 764 Calories (kcal); 56g Total Fat; (64% calories from fat); 16g Protein; 52g Carbohydrate; 42mg Cholesterol; 724mg Sodium Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates NOTES : *To measure flour: spoon into standard dry-ingredient measuring cup; level with straight-edged knife. Nutr. Assoc. : 0 26366 3133 0 3728 0 0 0 0 0 20148 0 0 0 0 1286 0 0 0 0 2992 * Exported from MasterCook * French Country Bake Recipe By Serving Size Categories Amount -------2 1 3 1 : : 6 Preparation Time :0:00 : Casseroles Poultry

Lawry's

Measure -----------pounds bottle medium pound

Ingredient -- Preparation Method -------------------------------chicken parts Lawry's Dijon and Honey Marinade with Lemon Juice baking potatoes -- halved lengthwise and thinly sliced smoked sausage (kielbasa) -- sliced into 1/2 inch pieces

Rinse chicken parts in cold water; pat dry. Deeply pierce chicken in several places with fork. In large resealable plastic bag, combine chicken parts and 2/3 cup Dijon and Honey Marinade; seal thoroughly and shake to coat. Marinate in refrigerator 30 minutes. Spray 13 � 9 � 2-inch baking dish with nonstick vegetable spray; add potatoes and kielbasa. Top with chicken parts, discarding used marinade. Drizzle remaining Marinade over top; cover with foil. Bake in preheated 375�F oven 30 minutes; remove foil and continue baking until chicken is no longer pink and juices run clear (175� to 185�F) about 30 minutes. Makes 4 to 6 servings Description: "Glazed, succulent chicken and kielbasa bake along with potatoes in this simple to prepare and wonderfully savory dish!" Cuisine: "French" Source: "Lawry's" S(Internet address): "http://www.lawrys.com/" - - - - - - - - - - - - - - - - - - Per serving: 533 Calories (kcal); 36g Total Fat; (61% calories from fat); 31g Protein; 19g Carbohydrate; 145mg Cholesterol; 961mg Sodium

Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 20019 5842 2135 3817 0 * Exported from MasterCook * Fried Rice with Pork Recipe By Serving Size Categories Amount -------3/4 5 2 1 1/2 3 1/4 : : 4 Preparation Time :0:20 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless pork loin bacon eggs -- beaten chopped fresh mushrooms thinly sliced green onion cooked rice -- chilled soy sauce

Partially freeze pork. Thinly slice across the grain into bite-sized strips; set aside. In a large skillet or wok cook bacon until crisp. Drain bacon, reserving 3 tablespoons drippings; crumble bacon on paper toweling. Cook eggs in 1 tablespoon hot drippings for 2 minutes or until set; remove and set aside. Add 1 tablespoon drippings to skillet. Stir-fry half of the pork till browned; remove. Stir-fry remaining pork; remove. Add the remaining drippings to skillet; stir-fry mushrooms and onion 1 minutes or until tender. Stir in bacon, egg, pork and rice; cook 2 minutes, stirring gently. Pour soy sauce over pork-rice mixture; cook 3 minutes more or until heated through. Cuisine: "Asian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 372 Calories (kcal); 10g Total Fat; (25% calories from fat); 25g Protein; 42g Carbohydrate; 138mg Cholesterol; 1219mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 2312 0 0 2673 20030 0 0 * Exported from MasterCook * Frijoles Charros Recipe By Serving Size Categories Amount -------4 1/4 1/4 1/2 3 10 3 2 1/2 1 2 : : 12 Preparation Time :0:00 : Nat. Pork Producers Council

Side Dishes

Measure -----------ounces cup cup cup cloves cups cups tablespoons ounce tablespoon pounds

Ingredient -- Preparation Method -------------------------------bacon green bell pepper red bell pepper onion -- chopped garlic chicken stock pur�ed tomatoes ham base pur�ed chipotle peppers cayenne Salt and pepper -- to taste Hot pepper sauce -- to taste dry pinto beans

Render 4 ounces of bacon in stockpot; add green and red bell pepper and chopped onion; saut� 5 minutes; add 3 garlic cloves, chicken stock, pur�ed tomatoes, ham base, pur�ed chipotle peppers, cayenne, salt, pepper and hot pepper sauce to taste; add 2 pounds dry pinto beans. Bring all to a boil, lower heat and simmer, covered, about 1 1/2 hours, adding chicken stock if needed. Cuisine: "Mexican" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "1:30" - - - - - - - - - - - - - - - - - - Per serving: 358 Calories (kcal); 6g Total Fat; (15% calories from fat); 21g Protein; 55g Carbohydrate; 8mg Cholesterol; 2489mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 1506 26440 2625 0 0 0 3146 * Exported from MasterCook * Gateau au Chocolate L'eminence Brune (Bittersweet Chocolate Cake)

Recipe By Serving Size Categories Amount -------2 7 2 2 2 2 1/4 4 4 2 3/4 1/4 3/4 1/4

: : 8 Preparation Time :0:00 : Cakes

Chocolate Manufacturers Assn.

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

Ingredient -- Preparation Method -------------------------------THE CHOCOLATE instant espresso coffee boiling water semi-sweet baking chocolate unsweetened (bitter) chocolate THE CAKE PANS 8" � 1 1/2" round one-piece cake pans (4 cup capacity) soft butter wax paper -- cut to fit bottom of pans flour THE BATTER eggs -- if chilled, set in tepid water for 5 minutes sugar -- extra-fine granulated if possible soft unsalted butter (one stick) cream of tartar salt additional sugar cornstarch FOR THE CHOCOLATE AND BUTTER GLAZE instant espresso coffee boiling water semi-sweet chocolate unsweetened chocolate unsalted butter (1/2 stick)

teaspoons rounds cup large cup ounces teaspoon Pinch tablespoons cup teaspoon tablespoons ounces ounce ounces

1 2 4 1 2

Preheat oven to 350 degrees F, and set rack in lower-middle level of the oven. _______________ The Chocolate Blend the coffee and water in the pan, set in larger pan of simmering water, and remove from heat. Break up the chocolate, stir it into the coffee; cover and set aside to melt slowly until you are ready to use it. _______________ The Cake Pans Smear butter inside both cake pans, covering them completely. Place wax paper in bottom of each, butter it, then roll flour around in first pan to coat inside completely. Knock flour out into second pan, coat it, and knock out excess flour. _______________ The Batter Separate the eggs, dropping the whites into the beating bowl, and the yolks in the mixing bowl. Start beating the egg yolks, gradually adding in the sugar, and continue until yolks are thick, pale yellow, and, when a

bit is lifted in blades of beater, it drops off in a thick ribbon that slowly dissolves on the surface of the mixture � about 3 minutes of beating. _______________ Finishing the Chocolate Chocolate should now be soft. If not, remove pan and reheat water; remove from heat, set chocolate pan in again, and beat the chocolate with the portable mixer until perfectly smooth. Beat in the butter, 2 tablespoons at a time, then gradually beat the chocolate and butter into the egg-yolk mixture. _______________ The Egg Whites Immediately change beater blades, (or rapidly and thoroughly wash and dry dirty blades), and proceed to the egg whites. Start beating at moderately low speed for a minute or so, until foaming, and beat in cream of tartar and salt. Gradually increase speed to fast and continue beating until egg whites hold their shape in soft peaks; they are now ready to be folded into cake batter. (Time: 2 to 4 minutes, circulating beater consistently around bowl for fastest action.) _______________ Folding Being sure chocolate and egg-yolks mixture is smooth and soft � stir over hot water if yolks have stiffened � sift in one-quarter of the cornstarch, and scoop in one-quarter of the egg whites; stir in with rubber spatula. Then scoop rest of egg whites on top, sift in one-third of the remaining cornstarch, and begin to fold as follows: Plunge rubber spatula down from top center of egg whites to bottom of bowl, bring to edge of bowl, then turn it as you lift it back up to the surface, thus bringing a bit of the chocolate up over the egg whites. Rapidly repeat the movement several times, rotating the bowl as you do so. Sift in half the rest of the cornstarch, continue with several rapid scoops of the spatula, then sift in the last of the cornstarch, and continue folding until blended. The whole process should not take much more than a minute, and your object is to deflate the egg whites as little as possible. _______________ In the Cake Pans At once turn the batter into the two prepared cake pans, running it up the edge all around with your spatula to prevent cakes from humping in the middle as they bake. Pans will be about half full. Bang once on work surface to settle batter and place in preheated oven, one near rear corner of the rack and the other diagonally across near the front corner. _______________ Baking Set timer for 15 minutes. Cake will rise to about top of pans and are done when only the center shakes a little when moved gently. A cake tester should come out almost clean when inserted around the edges, but have a number of wet brown specks attached to it when plunged in the center 2 inches. _______________ Cooling and Unmolding Set pans on rack, for air circulation, and let cool. Cakes will sink slightly, and will shrink from sides of pan. Because cake texture is very

soft and delicate, you will find them easier to unmold when chilled and firm; thus, when cool, wrap and refrigerate for an hour or so. _______________ Filling, Icing, and Serving Melt chocolate with the coffee as described above, then beat in the butter. If too liquid for easy spreading, beat over ice cold water until lightly thickened. Unmold one of the cakes directly onto serving plate and stick pieces of wax paper underneath all around to catch icing dribbles. Spread top with a 1/4 inch layer of icing. With the help of a flexible-blade spatula, unmold second cake on top of the first. Cover top and sides with icing. Peel out the wax paper strips from under the cake. If you are serving soon, leave at room temperature; otherwise, cover with an upside-down bowl and refrigerate. Let come to room temperature for an hour or so before serving to let the chocolate icing regain its bloom and the cake its texture. 8" x 2" cake. Cuisine: "French" Source: "Chocolate Manufactures Association" S(Internet address): "http://www.candyusa.org/" - - - - - - - - - - - - - - - - - - Per serving: 809 Calories (kcal); 53g Total Fat; (54% calories from fat); 8g Protein; 92g Carbohydrate; 150mg Cholesterol; 49mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 5 Other Carbohydrates NOTES : This is a very special chocolate cake � very chocolaty, brown, bittersweet, and buttery, yet very light and delicate in texture. It really needs no icing at all, but is nevertheless filled and covered with a glittering chocolate-butter glaze. Like most French chocolate cakes it is moist, and, even by other standards, slightly underdone. As for technique, rather than being a whole-egg batter, this is the separated egg method where you beat the yolks and sugar, add the melted chocolate, and fold in stiffly-beaten egg whites. To keep the cake light, sifted cornstarch rather than flour goes in. You can make a chocolate cake with no starch at all, by the way, but to my mind you produce more of a chocolate pudding than a cake. From the Chocolate Manufacturers Association Luncheon at the home of Julia Child in Cambridge, Massachusetts in September 1995 Equipment: � For melting chocolate, a covered 6-cup saucepan and a second pan of simmering water that will hold the first � a clean dry beating bowl for the egg whites � a 3 to 4 quart mixing bowl for the yolks � a portable electric beater with, if possible, 2 sets of blades � a sifter set over wax paper � a cake tester or wooden toothpick. Nutr. Assoc. : 0 750 0 1353 5388 0 0 0 0 1353 5385 0 0 3218 0 1553 478 0 1440 0 0 1440 20216 1553 1353 1440 1553

* Exported from MasterCook * German Easter Egg Basket with Decorated Easter Egg Rolls Recipe By Serving Size Categories : : 24 Preparation Time :0:00 : Breads Holiday

Fleischmann's Yeast Kids

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

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

3/4 1/2 1/2

1/4

Ingredient -- Preparation Method -------------------------------all-purpose flour (6 1/2 to 7 1/2 cups) plus 1 tablespoon sugar Fleischmann's� Active Dry or Rapid Rise Yeast tablespoons lemon peel teaspoon anise seed -- optional teaspoon salt cup milk cup water cup butter or margarine eggs -- at room temperature egg white 8-ounce package chopped or pitted dates -- snipped cup sliced almonds -- optional

In large bowl, combine 2 1/2 cups flour, 1/2 cup sugar, undissolved yeast, lemon peel, anise seed and salt. Heat milk, water and butter until very warm (120� to 130�F). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3 eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.) Punch dough down. Knead in dates. Remove 1/3 of dough; reserve. Divide remaining dough into three equal pieces; roll each to make 30-inch rope. Braid ropes. Grease outside of 6-inch diameter oven-proof bowl; invert onto large greased baking sheet. Wrap braid around bowl and pinch ends to seal. Divide remaining dough into 12 equal pieces; form into egg shaped rolls. Place on greased baking sheet. Cover wreath and rolls; let rise in warm, draft-free place until doubled in size, about 30 to 40 minutes. Beat egg white with 1 tablespoon water; brush on wreath. Sprinkle with remaining sugar and almonds. Bake at 350�F for 15 to 20 minutes for rolls and 35 to 40 minutes for wreath or until done. Switch positions of sheets halfway through baking for even browning. Remove from sheets; cool on wire racks. Makes 1 wreath and 12 rolls. Frost and decorate wreath and rolls with decorating icing, decorettes and coconut. Place rolls in center of wreath to serve.

Cuisine: "German" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 226 Calories (kcal); 6g Total Fat; (23% calories from fat); 5g Protein; 38g Carbohydrate; 35mg Cholesterol; 121mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 14 1440 26366 0 0 0 0 0 0 0 0 20027 0 * Exported from MasterCook * German Hazelnut Cake Recipe By Serving Size Categories Amount -------6 1 1/2 6 : : 16 Preparation Time :0:00 : Cakes

Dundee Hazelnuts

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

Ingredient -- Preparation Method -------------------------------egg yolks sugar Oregon hazelnuts -- ground egg whites Whipped cream

Mix together the egg yolks and sugar. Blend in the hazelnuts. Beat the egg whites separately until stiff; fold in. Line the bottom of a 10-inch springform pan with waxed paper, and pour batter in. Bake at 325� for 25 to 30 minutes. Cool. Spread a thin layer of whipped cream on top of the cake, then create high mounds around outside edge. Cuisine: "German" Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html" - - - - - - - - - - - - - - - - - - Per serving: 118 Calories (kcal); 6g Total Fat; (44% calories from fat); 3g Protein; 14g Carbohydrate; 80mg Cholesterol; 24mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 3677 0 0

* Exported from MasterCook * German Pierogy Salad Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Main Dishes Pierogies

Mrs. T's Pierogies Salads

Amount -------1

4 1 3 3/4 1/4

Measure Ingredient -- Preparation Method ------------ -------------------------------16.9-ounce package Mrs. T's Potato and Cheddar Cheese Pierogies OR Potato and Onion Pierogies ounces bacon (about 5 strips) cup chopped onion tablespoons cider vinegar teaspoon sugar teaspoon ground black pepper Mixed baby greens

In a large pot of boiling water, cook pierogies according to package directions. Meanwhile, in a large skillet over medium heat, cook bacon until crisp; drain and crumble; set aside. Discard all but 3 tablespoons of the drippings from the skillet, place skillet over medium heat. Heat bacon fat. Add onion; cook and stir until lightly browned, 4 to 5 minutes; remove from heat. Stir in vinegar, sugar and pepper. Place drained pierogies in a large bowl; add onion mixture and bacon; toss gently. Serve warm on a bed of mixed greens, if desired, as an appetizer, an accompaniment to poultry or pork or with a chicken or tuna salad sandwich. Cuisine: "German" Source: "Mrs. T's Pierogies" Yield: "4 cups" - - - - - - - - - - - - - - - - - - Per serving: 183 Calories (kcal); 14g Total Fat; (68% calories from fat); 9g Protein; 5g Carbohydrate; 24mg Cholesterol; 454mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 2130706543 68 0 0 0 0 4163

* Exported from MasterCook * German Stollen Recipe By Serving Size Categories Amount -------5 1/3 2 2 1 1/2 3/4 1/2 1/2 1/2 1/2 2 1 3/4 1/2 1/2 cup cup cup : : 24 Preparation Time :0:00 : Fleischmann's Yeast Sweet Breads and Coffee Cakes

Holiday

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

16

Ingredient -- Preparation Method -------------------------------all-purpose flour (5 to 5 1/2 cups) sugar Fleischmann's� Rapid Rise Yeast grated lemon peel ground cardamom OR ground mace or ground nutmeg salt milk water butter or margarine eggs egg white golden or dark raisins finely chopped candied orange peel blanched slivered almonds -- toasted candied cherry halves -- optional Confectioners' sugar

In large bowl, combine 2 cups flour, sugar, undissolved yeast, lemon peel, cardamom and salt. Heat milk, water and butter until very warm (125� to 130�F); stir into dry ingredients. Stir in 2 whole eggs, raisins, candied orange peel, almonds and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. On lightly floured surface, divide dough in half. Roll each to 12- � 8-inch oval. Fold dough in half lengthwise, slightly off center, so top layer is set back 1/2-inch from bottom edge; pinch to seal. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Lightly beat egg white; brush on loaves. Decorate with cherries, if desired* (see notes). Bake at 350�F for 35 to 40 minutes or until done, covering with foil after 25 minutes to prevent excess browning. Remove from baking sheet; cool on wire rack. Sift confectioners' sugar over stollens. Description: "Classic German Christmas sweet bread. Christmas is the season for giving and sharing. As this recipe makes two coffee cakes, one could be given away and the other shared with family and/or friends." Cuisine: "German" Source: "Fleischmann's Yeast"

S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Coffee Cakes" - - - - - - - - - - - - - - - - - - Per serving: 390 Calories (kcal); 7g Total Fat; (14% calories from fat); 5g Protein; 80g Carbohydrate; 27mg Cholesterol; 179mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 3 1/2 Other Carbohydrates NOTES : TIPS AND TECHNIQUES: Bread is done if it sounds hollow when tapped. *Arrange 8 candied cherry halves, in a row, along bottom edge of each stollen. Nutr. Assoc. : 14 0 26366 20084 3609 0 2130706543 0 0 0 0 0 0 3532 2430 4982 2428 0 * Exported from MasterCook * German-Style Bratwurst Recipe By Serving Size Categories Amount -------6 1 1 1 2 1 1/2 1/2 1 1 1 1 1 1 : : 5 Preparation Time :0:20 : Main Dishes Pork

Nat. Pork Producers Council

Measure -----------slices small clove 32-ounce can medium cup cup cup tablespoon teaspoon teaspoon pound large

Ingredient -- Preparation Method -------------------------------bacon onion -- chopped garlic -- minced sauerkraut -- rinsed then dried potatoes -- peeled and sliced water dry white wine OR apple juice brown sugar instant chicken bouillon granules caraway seed bay leaf bratwurst (5 links) apple -- cored and sliced

In a large skillet cook bacon over medium-high heat until crisp. Crumble and set aside. Reserve 2 tablespoons drippings in skillet. Cook onion and garlic in reserved drippings over medium heat until tender, stirring occasionally. Stir in sauerkraut, potatoes, water, white wine or apple juice, brown sugar, bouillon granules, caraway seed, and bay leaf. Add up to 1/2 cup more water, if necessary, to cover potatoes. Bring to boiling. Score bratwurst; add to sauerkraut mixture and reduce heat. Cover and

simmer for 20-30 minutes or until potatoes are just tender, stirring occasionally. Add the sliced apple; cover and cook for 5-10 minutes more or until apples are just tender. Remove bay leaf. Cuisine: "German" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 437 Calories (kcal); 28g Total Fat; (56% calories from fat); 18g Protein; 30g Carbohydrate; 61mg Cholesterol; 1907mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 1/2 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 1335 0 0 2130706543 0 0 0 26441 0 0 2331 0 * Exported from MasterCook * German-Style Pork Chops 'n Red Cabbage Recipe By Serving Size Categories Amount -------6 2 1 1/4 1/8 2/3 2 4 1 1/2 1/4 1/4 2 : : 6 Preparation Time :0:15 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------center loin pork chops -- cut 1/2-inch thick oil salt dried sage and thyme leaves pepper water bacon -- cut in 1-inch pieces coarsely shredded red cabbage onion slices water vinegar packed brown sugar sliced pears

Heat oil in large skillet. Brown pork chops over medium-high heat. Sprinkle with salt, sage, thyme and pepper. Add water. Cover; cook over medium-low heat 50 to 60 minutes or until pork chops are tender. Meanwhile, cook bacon in Dutch oven until crisp. Add cabbage and onions. Cook and stir over medium heat 5 minutes. Add 1/2 cup water, vinegar and brown sugar; mix well. Cover; simmer 15 minutes. Add pears; bring to a boil. Serve pork chops on top of cabbage.

Cuisine: "German" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "1:15" - - - - - - - - - - - - - - - - - - Per serving: 273 Calories (kcal); 13g Total Fat; (40% calories from fat); 21g Protein; 22g Carbohydrate; 42mg Cholesterol; 1033mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 887 0 0 3154 0 0 0 4920 20230 0 0 0 4410 * Exported from MasterCook * Greek Style Bean Pitas Recipe By Serving Size Categories Amount -------1 1/2 1 1/2 1 1/2 1/2 1/3 1/4 2 1 1/2 1/4 1/4 6 6 : : 6 Preparation Time :0:00 : Ontario White Bean Producers

Wrap Recipes

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

Ingredient -- Preparation Method -------------------------------cooked white pea beans diced English cucumber diced seeded tomatoes diced sweet green pepper crumbled Feta cheese diced red onion pitted black olives -- chopped red wine vinegar dried oregano salt pepper whole wheat pitas red or green leaf lettuce leaves Tzatziki sauce (optional) a bowl. (May of flat bottom of for easy

Combine all ingredients except pitas, lettuce and tzatziki in be made several hours in advance. Place lettuce leaves on top pita. Spoon filling in the middle. Roll up sides of pita with pita smaller than the top. Wrap bottom of pita with wax paper handling. Serve with tzatziki on the side.

Cuisine: "Greek" Source: "Ontario White Bean Producers"

S(Internet address): "http://users.imag.net/~lon.whitepeabeans/" - - - - - - - - - - - - - - - - - - Per serving: 297 Calories (kcal); 5g Total Fat; (15% calories from fat); 14g Protein; 53g Carbohydrate; 11mg Cholesterol; 629mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : � An excellent source of Folate. � A good source of Vitamin C, Iron & Magnesium. � A very high source of dietary fibre. ____________________ Ontario White Bean Producers 4206 Raney Crescent London, Ontario N6L 1C3 Canada Tel: (519) 652-3566 Fax: (519) 652-9607 E-mail: whitepeabeans@wwdc.com Nutr. Assoc. : 5513 0 26066 26067 0 0 0 0 0 0 0 26190 3921 0 * Exported from MasterCook * Greek Style Bread Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Breads

Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3/4 cup crumbled Feta cheese (3 ounces) -- if Feta cheese is packed in brine, drain well and pat dry; set aside. 3 1/4 cups all-purpose flour (3 1/4 to 3 3/4 cups) 1 tablespoon sugar 1 package Fleischmann's� Rapid Rise Yeast 1 teaspoon salt 3/4 cup milk 1/4 cup water 1 tablespoon olive or vegetable oil 1/4 cup sliced pitted ripe olives -- drained In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and oil until very warm (120� to 130�F); stir into dry ingredients. Stir in cheese, olives and enough remaining flour to form a soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. Roll dough to 12 � 8-inch rectangle. Beginning at short end, roll up tightly. Pinch seam and ends to seal. Place, seam side down, in greased 9 � 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Bake at 375�F for 30 to 35 minutes or until done. Remove from pan; cool on wire rack. Cuisine: "Greek" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 176 Calories (kcal); 4g Total Fat; (22% calories from fat); 6g Protein; 28g Carbohydrate; 10mg Cholesterol; 315mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : TIPS: * Breads made with fresh cheese may be more perishable; wrap airtight and store any leftover in refrigerator or freezer. Nutr. Assoc. : 3272 14 0 26366 0 0 0 986 4971 * Exported from MasterCook * Greek Trinity Bread Recipe By Serving Size Categories Amount -------4 1/4 2 2 1/2 1/2 3/4 1/4 3 1 1/2 1/2 : : 12 Preparation Time :0:00 : Breads Holiday

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------all-purpose flour (4 to 4 1/2 cups) sugar Fleischmann's� Active Dry or Rapid Rise Yeast lemon peel anise seed salt water butter or margarine eggs -- at room temperature chopped dates or pitted dates -- snipped chopped almonds -- toasted egg white -- lightly beaten

In large bowl, combine 1 cup flour, sugar, undissolved yeast, lemon peel, anise seed and salt. Heat water and butter until very warm (120�F to 130�F). Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rise in warm draft-free place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover kneaded dough. Let rise on

floured surface 10 minutes. Proceed with recipe.) Punch dough down. Remove 1/2 cup dough. Knead dates and almonds into remaining dough. Divide into 3 equal pieces. Form into 3 round loaves. Arrange on greased baking sheet in the shape of a three-leaf clover. Divide remaining dough into 4 pieces. Roll each piece to 10-inch rope. Twist ropes together in pairs; pinch ends to seal. Place ropes on clover in form of cross. Cover; let rise in warm, draft-free place until doubled in size, about 40 minutes. Brush with egg white. Bake at 375�F for 30 to 35 minutes or until done. Remove from baking sheet; cool on wire rack. Cuisine: "Greek" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 280 Calories (kcal); 9g Total Fat; (27% calories from fat); 8g Protein; 43g Carbohydrate; 57mg Cholesterol; 149mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : This traditional Greek Easter bread gets its name from its shape. Three joined loaves together, topped with a cross represent the Trinity. According to Greek tradition, the bread is not cut until the family is seated at the Easter dining table. Each person should get one thin slice from each of the three loaves. Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 2662 0 0 * Exported from MasterCook * Greek Turkey Pita Recipe By Serving Size Categories Amount -------1 1 1/2 1 1 1/2 4 2 2 1 : : 8 Preparation Time :0:00 : Burgers/ Sandwiches Poultry

National Turkey Federation

Measure Ingredient -- Preparation Method ------------ -------------------------------8-ounce container plain yogurt -- non-fat cup cucumber -- peeled, seeded and diced (1 medium cucumber) teaspoon garlic -- minced teaspoon lemon pepper teaspoon oregano pound roasted turkey breast -- cut into 1/4-inch cubes (6-inch) pita pockets -- cut in half cups shredded lettuce small tomatoes -- cut into 8 slices red onion -- cut into 8 slices

8 8 8 tablespoons

kalamata olives -- pitted pepperoncini (slightly sweet medium-hot peppers often used in antipasto) Feta cheese -- crumbled

In medium bowl, combine yogurt, cucumber, garlic, lemon pepper, oregano and turkey. Cover and refrigerate for at least 1 hour. Put approximately 1/4 cup lettuce in each pita pocket In each pocket half, spoon 1/8th of turkey/cucumber mixture. Add 1 slice tomato, 1 slice onion, 1 pitted olive, 1 pepperoncini and 1 tablespoon Feta cheese. Cuisine: "Greek" Source: "National Turkey Federation" S(Internet address): "http://www.turkeyfed.org/" Yield: "8 Halves" - - - - - - - - - - - - - - - - - - Per serving: 206 Calories (kcal); 6g Total Fat; (27% calories from fat); 13g Protein; 24g Carbohydrate; 31mg Cholesterol; 403mg Sodium Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 4758 4513 0 0 0 26531 4439 0 * Exported from MasterCook * Greek-Style Pork Pocket Sandwich Recipe By Serving Size Categories Amount -------1 1/2 2 4 1 : : 4 Preparation Time :0:20 : Burgers/ Sandwiches Swift & Company

Pork

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

Ingredient -- Preparation Method -------------------------------pork strips Caesar-style dressing -- (purchased) pita loaves -- halved cucumber dressing -- (purchased) red onion -- peeled and thinly sliced

Stir together pork strips and Caesar dressing; place in a shallow pan and roast in a preheated 450 degree F oven until pork is crisp and lightly browned, about 10 minutes. Open each pita half to form a pocket. Distribute pork among each half. Top each sandwich with a tablespoon of the cucumber dressing and some sliced red onion. Cuisine:

"Greek" Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 419 Calories (kcal); 25g Total Fat; (51% calories from fat); 28g Protein; 24g Carbohydrate; 59mg Cholesterol; 671mg Sodium Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1239 2418 20156 0 0 * Exported from MasterCook * Greek-Style Pork Stew Recipe By Serving Size Categories Amount -------1 1/2 2 8 2 1 1/2 3 2 1 1/2 2 1/3 1/3 : : 6 Preparation Time :0:10 : Main Dishes Soups/ Stews

Nat. Pork Producers Council

Measure -----------pounds tablespoons ounces medium 6-ounce can cup tablespoons tablespoons teaspoon teaspoon teaspoons cup cup

Ingredient -- Preparation Method -------------------------------boneless pork loin -- cut into 1-inch cubes all-purpose flour baby carrots onions -- cut into 6 thin wedges tomato paste dry red wine water lemon juice cumin cinnamon sugar chopped walnuts crumbled Feta cheese Cooked noodles -- if desired

Combine pork and flour; toss to coat evenly with flour. Place in 3 1/2-quart slow cooker. Stir in carrots and onions. Combine tomato paste, wine, water, lemon juice, cumin and cinnamon; mix until well blended. Stir into meat mixture. Cover and cook on low heat setting 6-7 hours or until pork is tender. Stir in sugar. Serve over cooked noodles. Sprinkle each serving with a small amount of nuts and cheese. Cuisine: "Greek" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time):

"6:30" - - - - - - - - - - - - - - - - - - Per serving: 312 Calories (kcal); 13g Total Fat; (39% calories from fat); 28g Protein; 17g Carbohydrate; 80mg Cholesterol; 402mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2311 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Indian Spiced Chicken and Tomatoes with Tomato-Mango Yogurt Sauce Recipe By Serving Size Categories Amount -------3 1 1 1 1 1 1 1 1/2 1/2 3 1 1/2 : : 6 Preparation Time :0:00 : Florida Tomato Committee Poultry

Main Dishes

Measure -----------whole teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon clove cup cup cup tablespoon cup cup tablespoons cloves medium medium

Ingredient -- Preparation Method -------------------------------GRILLED INDIAN SPICED CHICKEN boneless chicken breasts -- skinned and cut in half coriander seed cumin seed fennel seed black peppercorns red peppercorns green peppercorns garlic -- peeled and sliced Zest and juice of 1 orange white wine plus 2 tablespoons olive oil Salt and freshly ground black pepper chopped Italian parsley firm, ripe, red tomatoes -- cut into 1/2-inch thick slices finely chopped fresh mint TOMATO-MANGO YOGURT SAUCE plain non-fat yogurt sour cream fresh cilantro -- washed and finely chopped garlic -- peeled and minced jalape�o pepper -- cored, seeded, and finely diced firm, ripe, red tomatoes -- peeled, cored, seeded and red onion -- peeled and diced ripe mango -- peeled and diced

1 1 2 4 1 2 chopped 1 1

Rinse chicken, and pat dry. Grind spices together in a blender until lightly crushed. Add garlic, orange zest and juice, white wine and the 1/2 cup olive oil. Blend until well mixed. Pour marinade over chicken breasts and refrigerate 2 to 4 hours.

Remove chicken from marinade, reserving marinade, and sprinkle chicken with salt and pepper to taste. Grill until just cooked through, 5 to 6 minutes one each side, basting with reserved marinade. Transfer to a warm platter, place a dollop of Tomato-Mango Yogurt Sauce on each piece of chicken and sprinkle with parsley. Set aside. Place sliced tomatoes on grill, brush with remaining olive oil and grill for about 1 minute on each side. Transfer to the chicken platter, garnish with fresh mint and serve immediately. _____________________ To Make Tomato-Mango Yogurt Sauce: 1. Mix all ingredients together until well blended 2. Serve over Grilled Indian Spiced Chicken. Yields 2 cups. Cuisine: "Indian" Source: "Florida Tomato Committee" - - - - - - - - - - - - - - - - - - Per serving: 477 Calories (kcal); 28g Total Fat; (54% calories from fat); 33g Protein; 21g Carbohydrate; 86mg Cholesterol; 144mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 2314 0 0 0 4437 4437 4437 0 1006 0 986 0 3771 26093 3384 0 0 4243 0 0 0 0 5296 0 4088 * Exported from MasterCook * Grilled Szechuan Pork Chops Recipe By Serving Size Categories Amount -------4 2 2 2 1 1 2 2 1 : : 4 Preparation Time :0:10 : Grill Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless pork chops -- 1-inch thick green onions with tops -- finely chopped soy sauce garlic -- minced toasted sesame oil lemon juice chile paste OR Oriental chile oil sugar

1 1/2

teaspoon teaspoon

grated fresh ginger root chile oil

For marinade, in a small bowl combine green onions, soy sauce, garlic, sesame oil, lemon juice, chile paste, sugar, ginger root and chile oil. Place chops in a 1-gallon self-sealing plastic bag, pour marinade over chops, seal bag. Marinate in the refrigerator for 4 hours or overnight. Drain chops, reserving marinade. Place chops on a kettle-style grill directly over medium-hot coals, lower grill hood and grill for 4-5 minutes. Brush chops with reserved marinade; turn and brush again. Grill for 4-5 minutes more until chops are just done. Cuisine: "Chinese" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:10" - - - - - - - - - - - - - - - - - - Per serving: 210 Calories (kcal); 14g Total Fat; (57% calories from fat); 20g Protein; 3g Carbohydrate; 40mg Cholesterol; 1146mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 887 26402 0 0 1356 0 2612 0 2130706543 0 20083 4267 * Exported from MasterCook * Gyro Style Pork Sandwich Recipe By Serving Size Categories Amount -------1 4 1 1/2 2 1 1 1 1/2 1/2 2 1 : : 4 Preparation Time :0:25 : Burgers/ Sandwiches Swift & Company

Pork

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

Ingredient -- Preparation Method -------------------------------Armour boneless pork loin olive oil prepared mustard lemon juice garlic -- minced oregano -- dried plain yogurt cucumber -- peeled and chopped garlic dill pita loaves -- halved red onion -- peeled and thinly sliced

Cut pork crosswise into thin slices. Slice then into strips 5 � 1/2-inch. Combine olive oil, mustard, lemon juice, garlic and oregano. Pour over

pork slices. Cover and refrigerate for 1-8 hours. Meanwhile, in small bowl stir together yogurt, cucumber, garlic and dill. Cover and refrigerate. Preheat oven to 450 degrees F. Drain marinade from pork slices and place pork in single layer in shallow pan. Roast until crisp, about 10 minutes. Open each pita half to form a pocket. Distribute pork among each half. Top each sandwich with some chilled yogurt mixture and sliced onions. Cuisine: "Greek" Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 431 Calories (kcal); 24g Total Fat; (48% calories from fat); 29g Protein; 29g Carbohydrate; 43mg Cholesterol; 706mg Sodium Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 888 0 0 0 0 0 0 0 0 0 4513 0 * Exported from MasterCook * Hazelnut Beef Stir Fry Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Beef Main Dishes

Dundee Hazelnuts The Oregon Hazelnut Industry

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

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

cup

Ingredient -- Preparation Method -------------------------------beef top round -- cut in thin strips teriyaki sauce oil -- divided cornstarch green pepper -- cut into 3/4-inch slices carrots -- sliced, precooked, tender crisp green onions -- cut into 2-inch slices roasted and chopped Oregon hazelnuts

Combine teriyaki sauce, 1 tablespoon oil and cornstarch. Add beef strips and marinate 30 minutes. Drain beef (reserve marinade), and add to hot oil in skillet. Add vegetables and cook until meat is done and vegetables are tender crisp. Add rest of marinade and cook until thickened. Top with hazelnuts and serve. Cuisine: "Asian" Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address):

"http://www.teleport.com/~nuts/index.html" - - - - - - - - - - - - - - - - - - Per serving: 473 Calories (kcal); 34g Total Fat; (63% calories from fat); 30g Protein; 15g Carbohydrate; 69mg Cholesterol; 592mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 2495 3585 3677 * Exported from MasterCook * Hazelnut Chicken Mandarin Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Dundee Hazelnuts Poultry

Main Dishes The Oregon Hazelnut Industry

Amount -------2 strips 2 1 1/2 1 6 6 3/4 1/4 2 1 1 5 1 3/4

Measure -----------whole tablespoons large pound cup ounces cup cup tablespoons tablespoon tablespoon teaspoons 11-ounce can cup

Ingredient -- Preparation Method -------------------------------chicken breasts (skinned and boned) -- cut into narrow oil red pepper -- cut into strips mushrooms -- sliced sliced celery pea pods green onions -- sliced regular-strength chicken broth honey soy sauce vinegar prepared mustard cornstarch mandarin oranges -- drained roasted and chopped Oregon hazelnuts

Brown chicken strips in oil until done. Add red pepper, mushrooms, celery, pea pods and green onion. Cook until tender crisp. Add the chicken broth, mixed with the honey, soy sauce, mustard, vinegar and cornstarch. Cook until thickened. Add the oranges and garnish with hazelnuts. Serve with hot cooked rice. Cuisine: "Chinese" Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html" - - - - - - - - - - - - - - - - - - Per serving: 349 Calories (kcal); 17g Total Fat; (42% calories from fat); 24g

Protein; 28g Carbohydrate; 46mg Cholesterol; 545mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 3 Fat; 1 Other Carbohydrates Nutr. Assoc. : 2314 0 0 4196 0 4373 3585 26438 0 0 0 0 0 4085 3677 * Exported from MasterCook * Hazelnut Chicken Stir Fry Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Dundee Hazelnuts Poultry

Main Dishes The Oregon Hazelnut Industry

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

Measure -----------tablespoon pound medium medium cups cup cup can

Ingredient -- Preparation Method -------------------------------oil boneless chicken breast -- sliced carrots -- sliced diagonally onion -- sliced green pepper -- chunked broccoli flowerettes sugar snap pea pods roasted and chopped Oregon hazelnuts undiluted cream of mushroom soup

Heat oil in skillet. Add chicken, carrots and onion. Cook for three minutes. Add broccoli and continue to cook for three minutes. Add green pepper, pea pods and soup. Cook for five minutes, stirring to prevent sticking. Place in bowl and sprinkle with hazelnuts. Serve with hot Oriental noodles. Cuisine: "Asian" Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html" - - - - - - - - - - - - - - - - - - Per serving: 264 Calories (kcal); 15g Total Fat; (48% calories from fat); 21g Protein; 13g Carbohydrate; 44mg Cholesterol; 478mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 26034 2495 0 0 2358 4373 3677 2947 * Exported from MasterCook * Hearty Italian Bean and Pasta Soup

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

: : 8 Preparation Time :0:00 : Ontario White Bean Producers

Soups/ Stews

Measure -----------tablespoons large stalk cloves cups small 28-ounce can cups cups cup small cup tablespoon cup teaspoon cups cup

1 1 1/2 1/4

Ingredient -- Preparation Method -------------------------------olive oil cooking onion -- chopped celery -- sliced thinly garlic -- minced chicken stock carrot -- scrubbed and sliced thinly plum tomatoes -- broken up with fork white pea beans -- soaked and cooked OR canned white pea beans -- drained and rinsed spinach -- washed and coarsely chopped zucchini -- chopped chopped fresh basil OR dried basil chopped fresh parsley dried oregano uncooked pasta (rotini or fusilli) grated Parmesan cheese Salt and pepper -- to taste

In a large saucepan or Dutch oven, heat the olive oil over medium heat. Saut� the onion, celery and garlic until the onions are soft and translucent. Add the chicken stock, carrot and tomatoes and simmer for 35 minutes. Add the beans, spinach, zucchini, basil, parsley and oregano and continue to simmer for an additional 10 minutes. Meanwhile, cook the pasta according to the package directions. Drain pasta and add to soup. Season soup with salt and pepper. Serve soup with a spoonful of Parmesan cheese sprinkled over each bowl.

Cuisine: "Italian" Source: "Ontario White Bean Producers" S(Internet address): "http://users.imag.net/~lon.whitepeabeans/" - - - - - - - - - - - - - - - - - - Per serving: 238 Calories (kcal); 5g Total Fat; (19% calories from fat); 10g Protein; 37g Carbohydrate; 2mg Cholesterol; 1146mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Ontario White Bean Producers

4206 Raney Crescent London, Ontario N6L 1C3 Canada Tel: (519) 652-3566 Fax: (519) 652-9607 E-mail: whitepeabeans@wwdc.com Nutr. Assoc. : 0 4288 0 0 0 0 0 2130706543 0 27197 0 0 2154 0 2130706543 0 0 4363 0 0 * Exported from MasterCook * Heavy Cream (Kajmak) Recipe By Serving Size Categories Amount -------1 1 : : 24 Preparation Time :0:00 : Desserts

Yugoslavia.com

Measure -----------quart pint

Ingredient -- Preparation Method -------------------------------milk heavy cream

Boil the milk in shallow enamel pan. Carefully, pour the cream in holding it as high as possible. Simmer mixture on low fire for about 2 hrs. Turn off heat. Let it stand without mixing for 6 hours. Then turn on heat again and simmer on very low fire for 1/2 hour. Cool without mixing. Then carefully place pan in refrigerator for 24 hours. Cream has formed. Loosen with the point of a knife and remove it to a flat plate. Cut into squares. It is delicious served on anything which calls for whipped cream or eaten alone. Cuisine: "Yugoslavian" Source: "WWW.Yugoslavia.com" S(Internet address): "http://www.yugoslavia.com/Culture/HTML/yu.html" - - - - - - - - - - - - - - - - - - Per serving: 93 Calories (kcal); 9g Total Fat; (82% calories from fat); 2g Protein; 2g Carbohydrate; 33mg Cholesterol; 27mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 * Exported from MasterCook * Hoisin Chicken and Radish Stir-Fry Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Main Dishes The Radish Council

Poultry

Amount -------1 1/2 2 4 cup) 1 strips 1 1/4 1/4 1 1 1/2 4

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

Ingredient -- Preparation Method -------------------------------cornstarch vegetable oil fresh green beans -- trimmed and cut in 1/2-inch pieces (1 boned and skinned chicken breasts -- cut in 1/2-inch minced fresh ginger OR ground ginger -- see Notes hoisin sauce* chicken bouillon cube trimmed and quartered radishes romaine lettuce -- cut in 1/2-inch strips

In a cup combine cornstarch with 3/4 cup water; set aside. In a large skillet heat oil until hot; add green beans., stirring to coat with oil. Add 2 tablespoons water; cover and cook until nearly crisp-tender, about 3 minutes, stirring once. Add chicken; cook, stirring occasionally, until chicken is nearly cooked, about 3 minutes. Add ginger; cook, stirring occasionally, until ginger is tender, about 1 minute. Add hoisin sauce, bouillon cube and reserved cornstarch mixture. Cook, stirring constantly, until mixture boils, about 1 minute. Add radishes; boil, stirring constantly, until mixture thickens, about 1 minute longer. In a large serving bowl place lettuce; spoon radish mixture over lettuce; toss to coat. Serve over steamed white rice, if desired. Cuisine: "Chinese" Source: "The Radish Council" - - - - - - - - - - - - - - - - - - Per serving: 284 Calories (kcal); 16g Total Fat; (51% calories from fat); 21g Protein; 13g Carbohydrate; 59mg Cholesterol; 519mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : If using ground ginger, add to skillet along with cornstarch. *Available in the Asian section of most supermarkets Nutr. Assoc. : 0 0 3568 2571 26076 0 2130706543 3694 0 1223 0 * Exported from MasterCook * Hoisin Pork and Noodles Recipe By :

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

: 6 Preparation Time :0:00 : National Pasta Association Pork

Pasta

Measure -----------ounces pounds teaspoons cloves teaspoons teaspoons cups cups cup tablespoon cup tablespoon cup cup cup

Ingredient -- Preparation Method -------------------------------Medium Egg Noodles -- uncooked pork tenderloin -- trimmed of fat oriental sesame oil garlic -- minced bottled minced ginger root OR finely shredded fresh ginger root red or yellow bell pepper -- cut into short, thin strips snow pea pods OR sugar snap peas -- fresh or frozen canned low-sodium chicken broth cornstarch hoisin sauce low-sodium soy sauce green onions -- thinly sliced chopped peanuts OR cashews (optional)

Prepare noodles according to package directions. Meanwhile, cut pork crosswise into 1/4-inch thick slices; cut slices in half. Heat oil in a large deep nonstick skillet over medium-high heat until hot. Add pork, garlic and ginger; stir-fry 3 minutes or until pork is no longer pink. Transfer mixture to a bowl; set aside. Add bell pepper and snow peas to skillet; stir fry 1 minute. Combine broth and cornstarch; mix well. Add broth mixture, hoisin sauce and soy sauce to skillet; bring to a boil, stirring constantly. Add pork mixture; stir-fry 1 minute or until pork is cooked through. Drain noodles; transfer to 6 serving plates. Spoon pork mixture over noodles; sprinkle with green onions. Garnish with peanuts, if desired. Cuisine: "Asian" Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 457 Calories (kcal); 11g Total Fat; (21% calories from fat); 32g Protein; 57g Carbohydrate; 116mg Cholesterol; 551mg Sodium Food Exchanges: 3 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 530 0 1356 0 630 0 2130706543 2236 26345 0 2130706543 4017 0 0 0 0 0 0 2130706543

* Exported from MasterCook * Hot 'n Crunchy Thai Pork Salad with Spicy Peanut Dressing Recipe By Serving Size Categories : : 4 Preparation Time :0:30 : Main Dishes Pork

Nat. Pork Producers Council Salads

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

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

Ingredient -- Preparation Method -------------------------------boneless pork chops -- cut into stir-fry strips onion -- finely chopped lime juice soy sauce ground coriander ground cumin ground ginger ground turmeric cayenne peanut butter brown sugar plain nonfat yogurt soy sauce hot pepper sauce vegetable oil shredded cabbage OR coarsely chopped Chinese cabbage thinly sliced green onions chow mein noodles

For marinade, in a small bowl combine onion, lime juice, 2 tablespoons soy sauce, coriander, cumin, ginger, turmeric and cayenne. Place pork strips in a 1-gallon self-sealing plastic bag; pour marinade over pork strips, seal bag. Marinate in the refrigerator for 1-2 hours. Drain pork strips, discarding marinade. For dressing, in a small saucepan combine peanut butter and brown sugar. Cook over low heat, stirring constantly, until well blended. Remove from heat and stir in yogurt, 1 teaspoon soy sauce and hot pepper sauce. Return to heat. Cook and stir over low heat until just heated through. Keep warm. In a large skillet heat vegetable oil over medium-high heat. Cook and stir pork strips for 2-3 minutes or until cooked through. Remove from heat; add cabbage and green onions; toss to combine. Divide cabbage mixture among individual plates. Place chow mein noodles on top of cabbage mixture. Drizzle with dressing. Cuisine: "Thai" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:10" - - - - - - - - - - - - - - - - - - -

Per serving: 427 Calories (kcal); 25g Total Fat; (51% calories from fat); 24g Protein; 30g Carbohydrate; 31mg Cholesterol; 847mg Sodium Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 9116 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 2130706543 0 0 * Exported from MasterCook * Hot Potato Salad (Salata od Vrucheg Krompira) Recipe By Serving Size Categories Amount -------6 1 2 1 4 4 1 1/2 1/2 : : 4 Preparation Time :0:00 : Side Dishes

Yugoslavia.com

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

Ingredient -- Preparation Method -------------------------------potatoes finely chopped celery finely chopped parsley chopped onion salad oil vinegar salt pepper paprika

Boil 6 medium potatoes until done, but firm. Peel and slice very thin. Place in buttered baking dish. Sprinkle in 1 cup finely chopped celery, 2 tablespoons finely chopped parsley, 1 chopped onion. Mix 4 tablespoons salad oil, 4 tablespoons vinegar, 1 teaspoon salt, 1/2 pepper and 1/2 teaspoon paprika. Pour over all, cover; heat in oven about 15 minutes. Cuisine: "Yugoslavian" Source: "WWW.Yugoslavia.com" S(Internet address): "http://www.yugoslavia.com/Culture/HTML/yu.html" - - - - - - - - - - - - - - - - - - Per serving: 284 Calories (kcal); 14g Total Fat; (42% calories from fat); 4g Protein; 38g Carbohydrate; 0mg Cholesterol; 572mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 20067 0 0 0 0 0 0 * Exported from MasterCook * Hot To Go Thai Salad

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

: : 6 Preparation Time :0:00 : Beef The Rice Council

Salads

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

Ingredient -- Preparation Method -------------------------------sirloin steak vegetable oil -- divided rice vinegar* reduced-sodium soy sauce fresh jalape�o or serrano pepper -- finely chopped,

cloves garlic -- minced tablespoon minced fresh gingerroot teaspoon red pepper flakes 9-ounce package French-style green beans -- thawed and drained carrots -- thinly sliced and halved cucumber -- peeled, seeded and sliced cups cooked brown rice Chopped fresh mint leaves (optional)

Partially freeze steak; slice across grain into 1/4-inch strips. Place in large bowl. Combine all but 1 tablespoon oil, vinegar, soy sauce, 1/2 of the jalape�o, garlic, gingerroot and pepper flakes in small bowl. Pour mixture over beef; marinade 1 hour. Drain beef; discard marinade. Heat remaining 1 tablespoon vegetable oil in large skillet over medium-high heat until hot. Add beef and remaining jalape�o; cook 3 to 5 minutes or until no longer pink. Combine beef, liquid from skillet, beans, carrots, cucumber and rice in large bowl. Toss to coat. Sprinkle with mint, if desired. Cuisine: "Thai" Source: "The Rice Council" S(Internet address): "http://www.usarice.com/domestic/recipes/" - - - - - - - - - - - - - - - - - - Per serving: 410 Calories (kcal); 21g Total Fat; (46% calories from fat); 16g Protein; 40g Carbohydrate; 36mg Cholesterol; 442mg Sodium Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : *White wine vinegar may be substituted. Nutr. Assoc. : 27226 0 4733 4026 26360 0 26086 0 3458 0 0 0 2130706543 * Exported from MasterCook * Hungarian Goulash Recipe By :

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

: 6 Preparation Time :0:10 : Main Dishes

Nat. Pork Producers Council

Measure -----------pounds pound medium cup tablespoons tablespoon clove teaspoon cups tablespoons cup teaspoon

Ingredient -- Preparation Method -------------------------------boneless pork -- cut into 1" cubes small new red potatoes -- halved onions -- halved, thinly sliced water ketchup paprika garlic -- minced black pepper shredded red cabbage all-purpose flour sour cream caraway seed Chopped parsley -- for garnish

Combine pork, potatoes, onion, water, ketchup, paprika, garlic, pepper and cabbage in 3 1/2-quart slow cooker. Cover and cook on low heat setting 7-8 hours or until pork and potatoes are tender. Combine flour, sour cream and caraway seed. Stir into pork mixture and blend thoroughly. Serve garnished with chopped fresh parsley, if desired. Cuisine: "Hungarian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "7:30" - - - - - - - - - - - - - - - - - - Per serving: 278 Calories (kcal); 9g Total Fat; (30% calories from fat); 24g Protein; 25g Carbohydrate; 60mg Cholesterol; 151mg Sodium Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26384 4219 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hyderabadi Biryani Recipe By Serving Size Categories Amount -------: : 6 Preparation Time :1:00 : Amma's Indian Recipes Poultry

Main Dishes

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

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

1/2

cup

INGREDIENTS butter Salt -- to taste SET ONE chicken -- medium-size pieces mint leaves yogurt onion -- crushed or grated ginger paste garlic paste turmeric rose petals SET TWO cinnamon stick (1 inch) cardamom whole clove SET THREE black peppercorns anise seed saffron nutmeg khus-khus (poppy seeds) SET FOUR basmati rice cinnamon stick (1 inch) cardamom cream or milk of 1 medium-sized coconut water cashew nuts bay leaves finely chopped onion chopped green chiles

2 8 1 1 1 1 10 1 3 4 5 1 1 1 3 1 2 2 3 10 2 1 1/4 1/4

pounds cup small tablespoon tablespoon teaspoon

stick

teaspoon pinch small piece tablespoon cups stick cups cups

1/2

cup tablespoon

Powder Set 2. Mix it with the ingredients of Set 1 and keep aside for 10 minutes. Then cook on high heat for 10 minutes or until the liquid evaporates. Remove from heat and keep aside. Powder Set 3 and keep aside. Wash basmati rice, drain water and keep aside. In a wide skillet heat butter and add cashew nuts, bay leaves, cinnamon and cardamom. When cashew nuts turn light brown add chopped onion and green chili and fry until onion turns brown. Now add rice and fry for two minutes on medium heat. Next add powdered Set and cook on high heat time. Reduce heat and cover skillet so that Cuisine: "Indian" Source: 3, chicken, coconut milk and water. Stir well, cover until the rice begins bubbling up for the first let cook. Stir periodically and use a good lid to aroma does not escape.

"Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" - - - - - - - - - - - - - - - - - - Per serving: 958 Calories (kcal); 57g Total Fat; (52% calories from fat); 32g Protein; 84g Carbohydrate; 146mg Cholesterol; 342mg Sodium Food Exchanges: 5 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Tastes good with Perugu Pacchadi. This dish goes well just by itself rather than with curries which are very rich in flavor. Nutr. Assoc. : 0 0 0 0 0 0 3384 0 0 0 0 0 0 0 0 2705 0 0 0 0 0 0 0 0 1156 0 0 0 2705 0 2741 0 2130706543 0 0 0 * Exported from MasterCook * Hyderabadi Fried Chicken Recipe By Serving Size Categories Amount -------1 1/2 1 1 1 1 1 2 4 1 2 1/2 2 : : 2 Preparation Time :0:40 : Amma's Indian Recipes Poultry

Main Dishes

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

Ingredient -- Preparation Method -------------------------------chicken -- (broken into parts) oil yogurt onion ginger garlic green chile red chiles whole clove dhaniya powder (coriander seeds) cardamom turmeric gasagasaalu (poppy seeds) Salt -- to taste Pepper and coriander leaves for garnish

Ginger, garlic, chili (both green and red) and onions are ground into a paste. Cardamom, clove, dhaniya powder, turmeric, gasagasaalu are all ground into a powder. Chicken, paste from step 1, salt and yogurt are all thoroughly mixed and kept aside for 30 minutes. Then in sufficient quantity of water, the chicken pieces are all boiled until the chicken is tender. Wait until the water is completely absorbed and then remove from heat. In a large skillet, heat oil and add the cooked chicken. Fry for 5 minutes

on high. Then add the powder from step 2 and mix thoroughly. Lower heat and keep stirring for 10 minutes. Before removing from heat, garnish with coriander and cover with lid. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" - - - - - - - - - - - - - - - - - - Per serving: 1050 Calories (kcal); 89g Total Fat; (74% calories from fat); 37g Protein; 33g Carbohydrate; 165mg Cholesterol; 213mg Sodium Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 15 Fat; 1/2 Other Carbohydrates Serving Ideas : Goes best with plain white rice. Nutr. Assoc. : 0 0 0 0 0 0 3575 1101 0 415 0 0 1156 0 2863 * Exported from MasterCook * Hyderabadi Layered Biryani Recipe By Serving Size Categories Amount -------1 1 1 2 4 1 4 1/4 1/4 1/4 : : 4 Preparation Time :1:00 : Amma's Indian Recipes Poultry

Main Dishes

Measure -----------pound teaspoon cup stick teaspoon teaspoon teaspoon pinch teaspoons

1 2 10

Ingredient -- Preparation Method -------------------------------SET ONE chicken/lamb -- medium-sized pieces red chili powder yogurt bay leaves whole clove cinnamon stick (2 inch) cardamom black pepper powder cumin seed powder shajeera saffron butter mint leaves -- crushed into a paste Salt -- to taste SET TWO basmati rice water SET THREE cinnamon stick (1 inch) cardamom

2 8 1 2

cups cups stick

2 1 1

teaspoon teaspoon

whole clove dried pomegranate seeds (anar dhana) coriander seeds

Powder Set 3 and keep aside. In a skillet heat butter and add cloves, cinnamon, cardamom, bay leaves, and fry for one minute on medium heat. Next add black pepper powder, cumin seed powder and fry for one minute. Now add yogurt, red chili powder, meat pieces and powdered Set 3 and fry for five minutes on high heat. Reduce heat to low, add half cup of water, cover tightly and let cook until liquid evaporates. Now add mint leaves paste, stir, remove from heat and keep aside. Wash basmati rice, add 8 cups of water and let soak for 15 minutes. Later, add 1 teaspoon salt, 1 teaspoon oil and cook on medium heat until the rice is more than half done. Now add 1 cup cold water, remove from heat and drain water completely from pot. Cover well and keep aside. In a deep, wide skillet (preferably nonstick) heat a teaspoon of butter and when the butter is melted remove from heat. Spread in a layer half of the previously cooked rice. On top of this spread the meat curry in a thin layer. Spread the remaining rice on top of the meat curry. Spread the remaining meat curry over the rice. Cover tightly and put the skillet back on low heat. Let cook for 12-15 minutes without letting any air escape. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" - - - - - - - - - - - - - - - - - - Per serving: 622 Calories (kcal); 22g Total Fat; (30% calories from fat); 26g Protein; 85g Carbohydrate; 88mg Cholesterol; 214mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Always serve this dish hot. It's very important that the meat curry is made first and then kept aside, because the rice and curry must be combined immediately after the rice is cooked. Nutr. Assoc. : 0 2602 2614 0 0 0 2705 0 161 3013 0 0 0 3384 0 0 0 0 0 0 0 2705 0 0 0 0 * Exported from MasterCook * Hyderabadi Tomato Gravy Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Amma's Indian Recipes Side Dishes

Sauces and Toppings

Amount -------2 3 1 10 1/2 1/2 1 1/2 4 1 1/2 1 6 3 1/3

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

Ingredient -- Preparation Method -------------------------------SET ONE ripe tomatoes -- cut in two onions -- finely chopped red chili powder whole gloves garlic -- crushed SET TWO shajeera mustard seeds cumin seeds sesame seeds coriander seeds cinnamon stick (1 inch) SET THREE whole clove oil dry red chiles Salt -- to taste

teaspoon teaspoon teaspoons teaspoons teaspoons piece

cup

Heat Set 2 on medium for 4 minutes and then make into a fine powder. Keep aside. In a pot add ingredients of Set 1, powdered Set 2 and 1/2 cup of water and cook until tomatoes and onion pieces are well cooked. Remove from heat. Let cool and later blend in a processor until smooth and then pass through a strainer. The tomato stock is ready. Heat oil in a deep skillet and when oil is hot add dry red chiles and cloves. Fry for a minute on medium heat and then add above stock and salt. Let cook on low heat for 15 minutes. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" - - - - - - - - - - - - - - - - - - Per serving: 210 Calories (kcal); 15g Total Fat; (59% calories from fat); 3g Protein; 20g Carbohydrate; 0mg Cholesterol; 37mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Serving Ideas : Goes well with vegetable fried rice and biryani. Usually eaten along with a dry meat curry (that is a meat curry with no sauce) and plain white rice. NOTES : Stays up to a month if stored in refrigerator. Nutr. Assoc. : 0 0 0 2614 620 0 0 0 939 491 0 0 2705 0 0 0 0 26642 0

* Exported from MasterCook * Idli Karapu Podi Recipe By Serving Size Categories Amount -------4 1/4 1/4 4 1 2 2 : : 0 Preparation Time :1:55 : Amma's Indian Recipes Side Dishes

Sauces and Toppings

Measure -----------cup cup tablespoons small piece teaspoons tablespoons

Ingredient -- Preparation Method -------------------------------dry red chilies bengal gram (senaga pappu) black gram sesame seeds asafoetida oil split red gram (arhar dal in Hindi, kandipappu in Telugu) Salt -- to taste

Heat oil in a skillet on medium and when oil is hot add red chili and asafoetida. Fry for two minutes or until the color of red chili changes to maroonish black. Remove from heat. Remove red chili and asafoetida from the above skillet and keep in a separate dish. Now to the remaining oil in the skillet add all the rest of the ingredients except sesame seeds and fry on medium heat until the color of Bengal gram changes to reddish shade. Now add sesame seeds and when they begin to pop, remove skillet from heat and let cool. Powder the contents of the above skillet along with red chili and asafoetida. The powder should have the consistency of coarse semolina. Ready to Eat: Immediately The above powder is mixed with sesame seed oil and hot idlis are coated on both sides with this mixture. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" - - - - - - - - - - - - - - - - - - Per serving: 375 Calories (kcal); 27g Total Fat; (62% calories from fat); 13g Protein; 24g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates NOTES : Goes well with idli and dosa. Stays up to two months if kept away from water. Nutr. Assoc. : 26642 0 0 0 0 0 3920 0

* Exported from MasterCook * Imperial Pork Cutlets Recipe By Serving Size Categories Amount -------4 1/4 1/4 3 2 1 1 4 1 1/2 : : 4 Preparation Time :3:20 : Nat. Pork Producers Council

Pork

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

Ingredient -- Preparation Method -------------------------------boneless pork chops -- about 1 pound, trimmed rice vinegar OR white vinegar soy sauce honey hot pepper sauce -- to taste vegetable oil sesame oil garlic -- minced grated fresh ginger Cilantro sprigs (optional)

Pat chops dry with paper toweling and set aside. In small bowl, stir together vinegar, soy sauce, honey and hot pepper sauce; set aside. Heat oils in 10-inch heavy skillet over medium-high heat. Add chops; cook about 2 minutes on each side or until browned. Add garlic and ginger; cook for 3 minutes, stirring constantly. Reduce heat to low. Add vinegar mixture; cover and cook until chops are fork-tender, about 10 minutes. Uncover and cook an additional 2-3 minutes or until sauce is slightly thickened. Garnish with chopped cilantro, if desired. Cuisine: "Asian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 218 Calories (kcal); 9g Total Fat; (36% calories from fat); 22g Protein; 12g Carbohydrate; 67mg Cholesterol; 840mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 5788 2130706543 0 0 0 0 0 0 0 0 20083 2130706543 * Exported from MasterCook * Indonesian Bamie with Pork Loin Recipe By Serving Size : : 4 Preparation Time :0:20

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

: Main Dishes Stir Fry Measure -----------pound tablespoon cloves teaspoon cups cup cup cups

Nat. Pork Producers Council

Ingredient -- Preparation Method -------------------------------boneless pork loin -- cut into 1/4 inch thick strips vegetable oil -- divided garlic -- minced red pepper flakes -- crushed coarsely shredded cabbage chopped celery green onions -- cut into 1/2" pieces soy sauce cooked and drained vermicelli or angel hair pasta (broken into thirds before cooking)

In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add pork strips, garlic and red pepper flakes; cook and stir 2-3 minutes, or until cooked through. Remove from pan. Pour remaining oil into wok. Add cabbage, celery and green onions; cook and stir 1-2 minutes, or until crisp-tender. Stir in soy sauce and pasta. Return meat mixture to wok; stir to combine and heat through. Cuisine: "Indonesian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 407 Calories (kcal); 13g Total Fat; (27% calories from fat); 31g Protein; 45g Carbohydrate; 35mg Cholesterol; 1530mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 888 0 0 0 4920 0 0 0 2836 0 * Exported from MasterCook * Indonesian Honey-Baked Beans Recipe By Serving Size Categories Amount -------2 2 2/3 : : 8 Preparation Time :0:00 : Side Dishes

The National Honey Board

Measure Ingredient -- Preparation Method ------------ -------------------------------15-ounce cans white beans -- drained apples -- pared and diced cup honey

1/2 1 1 1 1/3

cup small cup tablespoon teaspoon

golden raisins onion -- diced sweet pickle relish prepared mustard curry powder -- or to taste Salt -- to taste

Combine all ingredients in 2 1/2-quart casserole. Add enough water just to cover. Bake at 300�F about 1 1/2 hours, adding more water if needed. Cuisine: "Indonesian" Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" T(Baking time): "1:30" - - - - - - - - - - - - - - - - - - Per serving: 279 Calories (kcal); 1g Total Fat; (1% calories from fat); 8g Protein; 64g Carbohydrate; 0mg Cholesterol; 114mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 2 Other Carbohydrates Nutr. Assoc. : 5512 26493 0 4680 0 0 0 0 0 * Exported from MasterCook * Indonesian Pork Roast Recipe By Serving Size Categories Amount -------2 1 2 2 1 1/2 1 1/4 1/3 : : 6 Preparation Time :0:10 : Main Dishes Pork

Nat. Pork Producers Council

Measure -----------pounds tablespoon cloves teaspoons teaspoons teaspoon teaspoon cup

Ingredient -- Preparation Method -------------------------------boneless pork loin roast soy sauce garlic -- minced grated fresh ginger root sesame oil five spice powder cayenne peanut butter

Combine soy sauce, garlic, ginger, sesame oil, five spice powder and cayenne. Place pork roast in 3 1/2-quart slow cooker. Spoon spice mixture over top of roast. Cover and cook on low heat setting 6 1/2 to 7 hours or until pork is tender and registers 160�F on meat thermometer inserted in center. Remove roast from slow cooker. Stir peanut butter into juices until smooth. Spoon sauce over sliced roast. Cuisine:

"Indonesian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "6:30" - - - - - - - - - - - - - - - - - - Per serving: 269 Calories (kcal); 15g Total Fat; (49% calories from fat); 30g Protein; 3g Carbohydrate; 67mg Cholesterol; 293mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2312 0 0 20083 0 27171 0 0 * Exported from MasterCook * Irish Freckle Bread Recipe By Serving Size Categories Amount -------3 1/4 1 1/2 2/3 1/4 1 1/3 3/4 : : 12 Preparation Time :0:00 : Breads

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------all-purpose flour (3 to 3 1/2 cups) sugar Fleischmann's� Rapid Rise Yeast salt water (reserved from boiling potatoes or tap water) safflower oil egg cooked mashed potatoes* chopped dates or pitted dates -- snipped

In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat water and oil until very warm (125� to 130�F). Gradually stir warm liquids into dry ingredients. Stir in egg, mashed potatoes and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. On lightly floured surface, knead dates into dough. Roll dough to 8- � 12-inch rectangle. Roll up tightly from short side as for jelly roll; pinch seam and ends to seal. Place, seam side down, in oiled 9- � 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. Bake at 350�F for 35 minutes or until done. Remove from pan; cool on wire rack. Cuisine:

"Irish" Source: "Fleischmann's Yeast" S(internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" T(Baking Time): "0:35" - - - - - - - - - - - - - - - - - - Per serving: 212 Calories (kcal); 5g Total Fat; (22% calories from fat); 4g Protein; 37g Carbohydrate; 16mg Cholesterol; 109mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : *To use instant potatoes: Stir together 1/3 cup boiling water and 1/4 cup instant potato flakes or buds. Cool to room temperature. Nutr. Assoc. : 14 0 26366 0 1582 0 0 4113 2662 * Exported from MasterCook * Irish Pork Stew Recipe By Serving Size Categories Amount -------2 1/3 1 1/2 1/4 1 4 1 1/4 1 1 1 1 2 1 : : 8 Preparation Time :0:10 : Nat. Pork Producers Council Soups/ Stews

Pork

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

Ingredient -- Preparation Method -------------------------------boneless pork shoulder or sirloin -- cut into cubes, 1/2" all-purpose flour salt black pepper vegetable oil onions -- peeled and sliced 1/2 inch thick garlic -- minced chopped parsley caraway seed bay leaf 10 1/2-ounce can chicken broth 12-ounce bottle imported stout tablespoons red wine vinegar tablespoon packed brown sugar

Coat pork with combined flour, salt and pepper. Heat oil in Dutch oven; brown meat over medium-high heat. Add onions and garlic. Cook and stir 5 minutes. Pour off drippings. Stir in remaining ingredients. Bring to a boil. Cover; cook over medium-low heat 1 to 1 1/4 hours or until meat is very tender. Stir occasionally. Serve with imported beer and mashed potatoes, if desired. Cuisine: "Irish" Source:

"National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "1:30" - - - - - - - - - - - - - - - - - - Per serving: 188 Calories (kcal); 6g Total Fat; (28% calories from fat); 22g Protein; 11g Carbohydrate; 50mg Cholesterol; 563mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2312 0 0 0 0 0 0 0 0 0 0 27043 0 0 * Exported from MasterCook * Irish Wheaten Bread Recipe By Serving Size Categories Amount -------1 2 1 3/4 1/2 1 1/4 3 2 : : 12 Preparation Time :0:00 : Breads

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------all-purpose flour sugar Fleischmann's� Rapid Rise Yeast salt baking soda buttermilk water butter or margarine -- cut up whole wheat flour (2 to 2 1/2 cups)

In large bowl, combine all-purpose flour, sugar, undissolved yeast, salt and baking soda. Heat buttermilk, water and butter until very warm (120� to 130�F); mixture will curdle. Stir liquids into dry ingredients. Stir in enough whole wheat flour to make stiff dough. Remove dough to lightly floured surface; form into smooth 5-inch ball, adding additional whole wheat flour if needed. Place in greased 9-inch pie pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. With sharp knife, make an "X" (1/2 inch deep) on top of dough. Bake at 375�F for 35 to 40 minutes or until done. Remove from pan; cool on wire rack. Description: "This yeast-raised version of the traditional Irish brown soda bread does not require kneading." Cuisine: "Irish" Source:

"Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 149 Calories (kcal); 4g Total Fat; (20% calories from fat); 5g Protein; 26g Carbohydrate; 8mg Cholesterol; 238mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 26366 0 0 0 0 0 26182 * Exported from MasterCook * Italian Apple Cake Recipe By Serving Size Categories Amount -------3 1/2 1/2 1 2 1 1 2 1/4 1/3 1/3 2 2 1 1 : : 8 Preparation Time :0:00 : Desserts

Rag�

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

Ingredient -- Preparation Method -------------------------------peeled sliced tart cooking apples butter -- softened plus 2 tablespoons sugar cinnamon vanilla extract all-purpose flour baking powder salt orange juice milk sliced almonds raisins grated lemon rind grated orange rind Apple slices Fresh mint leaves

Preheat oven to 350 degrees F. In a large skillet, saut� apples in 3 tablespoons butter until almost tender. Sprinkle with 2 tablespoons sugar and 1 teaspoon cinnamon. Arrange saut�ed apple slices on bottom of a buttered 9-inch springform pan; set aside. In a medium bowl, cream 5 tablespoons butter and 1 cup sugar until fluffy. Add egg and vanilla; beat 2 minutes, scraping bowl occasionally. Combine flour, baking powder, salt and 1 teaspoon cinnamon; add to creamed mixture alternately with orange juice and milk. Beat on low speed. Fold in remaining ingredients.

Pour batter over apples. Bake 55 minutes, or until cake tests done. Cool thoroughly. Remove sides of pan and invert onto platter. Garnish with apple slices and mint leaves. Serves 6-8. Cuisine: "Italian" Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" T(Baking Time): "0:55" - - - - - - - - - - - - - - - - - - Per serving: 312 Calories (kcal); 13g Total Fat; (37% calories from fat); 3g Protein; 47g Carbohydrate; 32mg Cholesterol; 313mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 5260 0 1440 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Italian Bean and Tomato Soup Recipe By Serving Size Categories Amount -------1 1 1 1 1/2 : : 6 Preparation Time :0:00 : Soups/ Stews

The Mushroom Council

Measure Ingredient -- Preparation Method ------------ -------------------------------(16-ounce) can kidney beans (16-ounce) can white cannellini beans (15-ounce) can Italian-style stewed tomatoes (14-ounce) can ready-to-serve chicken broth cup small pasta shells (uncooked)

In a medium saucepan, combine kidney and cannellini beans, tomatoes, chicken broth and pasta shells. Bring to a boil; reduce heat and simmer covered until pasta is cooked, about 10 minutes. Serve with grated Parmesan cheese and garnish with parsley, if desired. Try this with a few fresh mushrooms! Cuisine: "Italian" Source: "The Mushroom Council" Yield: "6 1/2 " Start to Finish Time: "0:15"

- - - - - - - - - - - - - - - - - - Per serving: 210 Calories (kcal); 1g Total Fat; (4% calories from fat); 12g Protein; 39g Carbohydrate; 0mg Cholesterol; 692mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3815 27197 350 0 4913 * Exported from MasterCook * Italian Bread Recipe By Serving Size Categories Amount -------1 3/4 2 2 5 : : 24 Preparation Time :0:00 : Breads

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------warm water (105� to 115�F) Fleischmann's� Active Dry Yeast salt all-purpose flour (5 to 5 1/2 cups) Additional flour -- optional

Place 1/2 cup warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, salt and 2 cups flour; blend well. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Punch dough down. Remove dough to lightly floured surface; divide in half. Roll each to 12-inch circle. Roll up each circle to make loaf. Pinch seams and ends to seal; taper ends by gently rolling back and forth. Place loaves, seam sides down, on large, greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Lightly dust loaves with additional flour, if desired. With sharp knife, make three or four diagonal slashes (1/4-inch deep) across top of each loaf. Bake at 400�F for 25 minutes or until done. Remove from sheet; cool on wire rack. Cuisine: "Italian" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Loaves" - - - - - - - - - - - - - - - - - - -

Per serving: 97 Calories (kcal); trace Total Fat; (2% calories from fat); 3g Protein; 20g Carbohydrate; 0mg Cholesterol; 179mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5472 26366 0 14 3309 * Exported from MasterCook * Italian Easter Dove Recipe By Serving Size Categories Amount -------3 1/2 1/3 1 2 1/2 1/2 1/4 1/4 2 1/2 3/4 1 1 1/3 : : 12 Preparation Time :0:00 : Fleischmann's Yeast Sweet Breads and Coffee Cakes

Holiday

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

Ingredient -- Preparation Method -------------------------------all-purpose flour (3 1/2 to 4 cups) sugar Fleischmann's� Quick-Rise Instant Yeast grated lemon rind salt water milk butter or margarine eggs -- at room temperature almond extract almond paste (7 ounces) whole clove egg white -- lightly beaten slivered almonds

Set aside 1 cup flour from total amount. Mix remaining flour, sugar, undissolved yeast, lemon rind and salt in large bowl. Heat water, milk and butter until hot to touch, 125� to 130�F. Butter does not need to melt. Gradually add to dry ingredients; blend well. Stir in eggs, almond extract and enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 minutes. Cover; let rest 10 minutes. Divide dough in half. To form wings: roll one half of dough to a 7 � 15-inch oval. Place on greased baking sheet, curving ends downward. To form body: roll out remaining half of dough to a triangle 15 inches high and 6 inches wide at the base. Place triangle directly over center of the curved oval. Twist top third of triangle, left to right; shape to form dove's head. Twist bottom third right to left to form tail. With sharp knife slash wings and tail on a diagonal to form feathers. Brush with egg white. Form almond paste into small balls (1/4-inch diameter). Arrange balls on dove's body and wings. Press one slivered almond into each ball. Use clove for eye. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 50 minutes. Bake at 325�F for 40 minutes or until done. Remove from baking sheet and

cool on wire rack. Description: "Italians celebrate holidays with specially flavored breads baked in unique shapes. This rich and tender loaf is formed into a dove and decorated with balls of sweet almond paste. It graces Italian tables again at Christmas as a dove of peace." Cuisine: "Italian" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Dove" T(Baking Time): "0:40" - - - - - - - - - - - - - - - - - - Per serving: 296 Calories (kcal); 11g Total Fat; (33% calories from fat); 8g Protein; 42g Carbohydrate; 42mg Cholesterol; 149mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 0 5022 5563 0 0 * Exported from MasterCook * Italian Herb Braid Recipe By Serving Size Categories Amount -------6 1/2 3 2 1 1 1 1 2 1/2 3 1 1 : : 24 Preparation Time :0:00 : Breads

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------all-purpose flour sugar salt Fleischmann's� Quick-Rise� Yeast dried basil dried oregano dried thyme water milk shortening shortening -- melted poppy seeds or additional dried herbs -- optional

Set aside 1 cup flour from total amount. In large bowl, combine remaining flour, sugar, salt, undissolved yeast, basil, oregano and thyme. Heat water, milk and 3 tablespoons shortening until hot to touch, 125� to 130�F. Stir hot liquids into dry mixture. Stir in enough reserved flour to make soft dough. Turn out onto floured surface; knead until smooth and

elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough in half. Divide one-half of dough into 3 equal pieces. Flatten each piece into a rectangle. Roll each piece into a long strand the length of baking sheet tapering the ends. Place each strand on greased baking sheet and braid the 3 strands, pinching the tips of the braid together to seal. Repeat with other half of dough. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Bake at 400�F for 25 minutes or until done. Brush with melted shortening; sprinkle with poppy seeds or dried herbs, if desired. Remove from baking sheet; cool on wire racks. Cuisine: "Italian" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Braids" - - - - - - - - - - - - - - - - - - Per serving: 155 Calories (kcal); 3g Total Fat; (16% calories from fat); 4g Protein; 28g Carbohydrate; 1mg Cholesterol; 182mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 26366 0 0 0 0 0 0 0 1156 * Exported from MasterCook * Italian Hero Loaf Recipe By Serving Size Categories Amount -------3 1 1 2 1 1 1 3 3 3 1 1/2 1 : : 4 Preparation Time :0:00 : Breads Snacks

Fleischmann's Yeast

Measure -----------cups tablespoon package teaspoons teaspoon cup tablespoon ounces ounces ounces 2-ounce jar cup

Ingredient -- Preparation Method -------------------------------all-purpose flour (3 to 3 1/2 cups) sugar Fleischmann's� Rapid Rise Yeast Italian herb seasoning salt very warm water (125� to 130�F) butter or margarine -- softened sliced cooked ham sliced salami sliced Provolone sliced pimientos -- well drained pitted ripe olives egg white -- beaten Sesame seed

Combine 2 cups flour, sugar, undissolved yeast, Italian herb seasoning and salt. Stir water and butter into dry ingredients. Mix in enough remaining flour to make soft dough. Knead on floured surface until smooth, about 4 minutes. Roll dough to 14� 10-inches. Layer ham, cheese and salami over center third of dough length; top with pimientos and olives. Make cuts from filling to dough edges at 1-inch intervals along sides of filling. Alternating sides, fold strips at an angle across filling. Place on greased baking sheet; cover. Place large, shallow pan on counter; half-fill with boiling water. Place baking sheet over pan; let rise 15 minutes. Brush loaf with egg white; sprinkle with sesame seed. Bake at 400�F for 25 minutes or until done. Cuisine: "Italian" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" T(Baking Time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 621 Calories (kcal); 22g Total Fat; (32% calories from fat); 25g Protein; 78g Carbohydrate; 50mg Cholesterol; 1601mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 14 0 26366 3776 0 3728 0 3657 1311 1198 1603 0 0 0 * Exported from MasterCook * Italian Marinated Bean Salad Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Appetizers Salads

Rag� Vegetarian

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

Measure Ingredient -- Preparation Method ------------ -------------------------------14-ounce jar Rag� Old World Style Spaghetti Sauce small zucchini -- thinly sliced 15 1/2-ounce can kidney beans -- rinsed and drained 9-ounce packages frozen green beans -- cooked and drained 9-ounce package frozen wax beans -- cooked and drained 4-ounce jar sliced pimentos -- drained

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

3 2 2 1

1/8

large small ounces cup cup cup tablespoons tablespoons tablespoons teaspoon teaspoon

green pepper -- thinly sliced onion -- sliced bow tie pasta -- cooked and drained vegetable oil wine vinegar sugar lemon juice prepared mustard chopped fresh parsley garlic powder Tabasco sauce Leaf lettuce

Combine all ingredients except lettuce; mix well. Chill several hours. Serve over lettuce. Cuisine: "Italian" Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 351 Calories (kcal); 11g Total Fat; (26% calories from fat); 14g Protein; 52g Carbohydrate; 0mg Cholesterol; 264mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 1593 4487 0 0 848 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Italian Panettone Recipe By Serving Size Categories Amount -------4 1/3 1 3/4 3/4 1/3 1/4 3 1/2 1/2 1/2 : : 20 Preparation Time :0:00 : Fleischmann's Yeast

Sweet Breads and Coffee Cakes

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

Ingredient -- Preparation Method -------------------------------all-purpose flour sugar Fleischmann's� Active Dry or Rapid Rise Yeast salt evaporated milk butter or margarine water eggs mini semi-sweet chocolate morsels chopped pecans or walnuts -- toasted dried chopped fruit OR

1/2

cup

candied fruit

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, butter and water until very warm (120� to 130�F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make stiff batter. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (With Rapid Rise Yeast, cover batter and let rest 10 minutes. Proceed with recipe.) Stir batter down; stir in chocolate morsels, nuts and fruit. Place batter in two well-greased 13- to 16-ounce coffee cans, dividing evenly. Cover; let rise in warm, draft-free place until batter rises to within 1/2-inch of rim, about 30 to 45 minutes. Beat remaining egg with 1 tablespoon water; brush on tops. Bake on lowest oven rack at 350�F for 30 to 35 minutes or until done. Cool in cans on wire rack 5 minutes; remove from cans to wire rack to cool completely. Cuisine: "Italian" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Loaves" - - - - - - - - - - - - - - - - - - Per serving: 201 Calories (kcal); 8g Total Fat; (35% calories from fat); 5g Protein; 29g Carbohydrate; 39mg Cholesterol; 134mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 26366 0 0 0 0 0 4149 20148 515 0 2130706543 * Exported from MasterCook * Italian Pepper Chops Recipe By Serving Size Categories Amount -------4 2 1 1 1/4 3 2 : : 4 Preparation Time :0:25 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless pork chops -- 3/4-inch thick Olive oil lemon juice flour beef broth green onions -- chopped garlic -- minced

1/2 1 1

teaspoon teaspoon

dried thyme -- crushed Salt and pepper butter red bell pepper -- chopped

Heat a large skillet over medium-high heat. Brush chops lightly with oil and brown on each side. Combine lemon juice and flour; stir into skillet with beef broth, green onions, garlic, thyme, salt and pepper. Bring to boiling, cover tightly and cook over low heat for 5-6 minutes until chops are just done. Remove chops to a serving platter; keep warm. Cook broth mixture, uncovered, over medium-high heat until sauce thickens slightly. Meanwhile, in a small skillet heat butter over medium heat. Cook red pepper in hot butter until crisp-tender, stirring often. Spoon the sauce over chops. Sprinkle with cooked red pepper. Cuisine: "Italian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 239 Calories (kcal); 12g Total Fat; (46% calories from fat); 25g Protein; 7g Carbohydrate; 62mg Cholesterol; 456mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4592 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Italian Pork Skillet Recipe By Serving Size Categories Amount -------1 1 1 2 3/4 1/8 1 1 1 1 3/4 1/3 1 : : 4 Preparation Time :0:20 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------pork tenderloin eggplant summer squash olive oil -- divided salt pepper garlic -- minced onion -- thinly sliced red pepper -- cut into thin strips Italian seasoning salt water cornstarch

Partially freeze tenderloin; cut pork diagonally into 1/4-inch thick slices; quarter the slices. Cut squash lengthwise in half. Place on flat sides and cut crosswise into 1/4-inch-thick slices. In a skillet, brown half the pork in 1 tablespoon hot olive oil, stirring constantly; remove from pan. Add the remaining pork; cook, stirring constantly till pork is browned. Sprinkle 3/4 teaspoon salt and the pepper over pork. Place the remaining olive oil, eggplant and minced garlic in skillet and cook over medium-high heat for 3 minutes. Add squash, onion, red pepper, Italian seasoning, and 3/4 teaspoon salt; cook for 7 minutes, stirring occasionally. Combine water and cornstarch; stir into vegetables. Return pork to skillet and cook for 3-4 minutes or till thickened, stirring occasionally. Cuisine: "Italian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 258 Calories (kcal); 11g Total Fat; (37% calories from fat); 26g Protein; 14g Carbohydrate; 74mg Cholesterol; 863mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Italian Porketta Recipe By Serving Size Categories Amount -------2 3 1 1/4 1 1/4 1/4 : : 8 Preparation Time :0:05 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless pork roast (2 to 4 pounds) dill seed fennel seed oregano lemon pepper onion powder garlic powder

Combine seasonings together and coat roast with mixture. Roast in a shallow pan at 325�F for 45 minutes to one hour, until meat thermometer registers 155-160�F. Let roast rest 5-10 minutes before carving. Cuisine:

"Italian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "1:00" - - - - - - - - - - - - - - - - - - Per serving: 176 Calories (kcal); 8g Total Fat; (39% calories from fat); 24g Protein; 2g Carbohydrate; 73mg Cholesterol; 100mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2311 0 0 0 0 0 0 * Exported from MasterCook * Italian Pound Cake Recipe By Serving Size Categories Amount -------1 1/4 2 3/4 1 3 1 1/4 1/8 1 1/4 : : 24 Preparation Time :0:00 : Cakes

Rag�

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

Ingredient -- Preparation Method -------------------------------butter -- softened sugar vanilla extract all-purpose flour baking powder salt nutmeg milk slivered almonds

Preheat oven to 350 degrees F. Grease and flour two 7 1/2 � 3 1/2 � 2 1/2-inch loaf pans. In a large bowl, cream butter and sugar until fluffy. Add eggs and vanilla; beat on high speed 5 minutes, scraping bowl occasionally. Combine flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk. Beat on low speed. Pour into pans and sprinkle each with 2 tablespoons almonds. Bake 1 1/2 hours, or until cake tests done. Cool 20 minutes; remove from pans. Cuisine: "Italian" Source: "Rag�" S(Internet address): "http://www.eat.com/index.html"

Yield: "2 Loaves" - - - - - - - - - - - - - - - - - - Per serving: 246 Calories (kcal); 11g Total Fat; (39% calories from fat); 2g Protein; 36g Carbohydrate; 27mg Cholesterol; 146mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Italian Rice Custard Recipe By Serving Size Categories Amount -------1/2 1 4 1/2 3 1/2 1 : : 8 Preparation Time :0:00 : Desserts

Rag�

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

Ingredient -- Preparation Method -------------------------------rice boiling water milk butter eggs -- beaten sugar vanilla extract

In a large saucepan, add rice to boiling water; reduce heat. Simmer, covered, over low heat 8 minutes. Add milk and butter; bring to a boil. Cover and cook 1 hour over very low heat. In a small bowl, combine eggs, sugar and vanilla. Remove rice from heat. Slowly add egg mixture, stirring constantly until thickened. Serve warm or chilled. Cuisine: "Italian" Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 293 Calories (kcal); 17g Total Fat; (52% calories from fat); 7g Protein; 28g Carbohydrate; 118mg Cholesterol; 199mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook * Italian Rosemary Rolls Recipe By Serving Size Categories Amount -------1 1/4 2 1/3 4 1 1/2 2 4 1/2 3/4 : : 18 Preparation Time :0:00 : Breads

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------lukewarm water (105� to 115�F) Fleischmann's� Active Dry Yeast olive oil -- at room temperature rosemary (leaves) -- crushed salt eggs -- at room temperature all-purpose flour (4 1/2 to 5 cups) chopped dates

In large bowl, combine yeast and lukewarm water. Stir until dissolved. Stir in oil, 2 teaspoons crushed rosemary, salt, 1 egg and 1 1/2 cups flour; beat until smooth. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 minutes. Place in greased bowl, turning to grease top; cover. Let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. Punch dough down; turn out onto lightly floured surface. Knead in dates. Divide dough into 18 equal pieces. Shape into smooth ball. Place balls, 2 inches apart, on greased baking sheets. Cover rolls; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Beat remaining egg with 1 tablespoon water. Brush rolls with egg mixture. Crumble remaining rosemary over rolls. With scissors, snip small "X" in top of rolls. Bake at 400�F for 12 to 15 minutes or until done. Remove from pans; cool on wire racks. Cuisine: "Italian" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "18 Rolls" - - - - - - - - - - - - - - - - - - Per serving: 180 Calories (kcal); 5g Total Fat; (24% calories from fat); 4g Protein; 30g Carbohydrate; 21mg Cholesterol; 186mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5472 26366 0 1286 0 0 14 0

* Exported from MasterCook * Italian Sausage Soup Recipe By Serving Size Categories Amount -------1/2 1 1 1 1 1 1/2 1/2 1/2 1 : : 6 Preparation Time :0:20 : Nat. Pork Producers Council Soups/ Stews

Pork

Measure Ingredient -- Preparation Method ------------ -------------------------------pound sweet or hot Italian sausage -- casing removed small onion -- diced clove garlic -- crushed 14 1/2-ounce can chicken broth 15-ounce can Italian-style diced tomatoes 15-ounce can white beans (Great Northern or cannellini) teaspoon dry oregano -- crushed teaspoon dry marjoram -- crushed teaspoon salt Dash crushed red pepper flakes -- to taste

In a large heavy saucepan brown sausage over medium-high heat; stir in onion and garlic; cook and stir until soft, about 3 minutes. Stir in all remaining ingredients, bring to a boil, lower heat and simmer for about 8-10 minutes. Makes six one-cup servings. Cuisine: "Italian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 223 Calories (kcal); 13g Total Fat; (50% calories from fat); 10g Protein; 17g Carbohydrate; 29mg Cholesterol; 974mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3775 0 0 0 219 512 3133 875 0 4714 * Exported from MasterCook * Italian Specialty of the House Pizza Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Main Dishes Rag�

Pizza

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

Measure -----------pound tablespoon small small teaspoon 4-ounce jar tablespoons 14-ounce jar cup cup

Ingredient -- Preparation Method -------------------------------Italian sausage -- sliced olive oil or vegetable oil zucchini -- sliced eggplant -- sliced garlic powder sliced pimentos -- drained grated Parmesan cheese round loaf Italian or French bread -- split and toasted Rag� Pizza Quick Sauce shredded Provolone OR shredded Mozzarella cheese

Preheat oven to 425 degrees F. In a large skillet, saut� sausage in oil until meat is thoroughly cooked. Add zucchini, eggplant and garlic powder; saut� until vegetables are almost tender. Drain fat. Combine pimentos and Parmesan cheese with sausage mixture; set aside. Evenly cover each piece of bread with half a jar of sauce, sausage mixture and cheese. Bake 13-15 minutes or until heated through. Cuisine: "Italian" Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 526 Calories (kcal); 26g Total Fat; (51% calories from fat); 19g Protein; 36g Carbohydrate; 57mg Cholesterol; 1162mg Sodium Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 986 0 0 0 4487 0 593 455 2130706543 0 0 * Exported from MasterCook * Italian Style Tomato Toasts Recipe By Serving Size Categories Amount -------6 thick 4 1 : : 6 Preparation Time :0:00 : Breakfast/ Brunch

Florida Tomato Committee

Measure -----------slices large cloves large

Ingredient -- Preparation Method -------------------------------French or Italian country style bread -- about 3/4 inch garlic -- peeled and cut in half firm, ripe, red tomato -- cut in half

3 4

tablespoons ounces

olive oil Gorgonzola cheese

Rub each slice of bread with a clove of garlic and drizzle with olive oil. Place under broiler and brown lightly on both sides. Remove slices and rub each with a tomato half, soaking the toasts with the tomato pulp. While warm, spread each slice with cheese. Serve immediately. Cuisine: "Italian" Source: "Florida Tomato Committee" - - - - - - - - - - - - - - - - - - Per serving: 156 Calories (kcal); 8g Total Fat; (46% calories from fat); 6g Protein; 15g Carbohydrate; 11mg Cholesterol; 170mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Serving Ideas : You can also serve these delectable savories with fresh grapes for breakfast or brunch. Nutr. Assoc. : 900594 0 26093 0 3529 * Exported from MasterCook * Italian Ziti Bake Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Casseroles National Pasta Association

Meatless Pasta

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

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

2 1

Ingredient -- Preparation Method -------------------------------Ziti, Rigatoni, or other medium pasta shape -- uncooked teaspoon vegetable oil large onion -- chopped medium zucchini -- diced cloves garlic -- minced 28-ounce can crushed tomatoes in pur�e teaspoons Italian seasoning teaspoon crushed red pepper flakes teaspoon salt teaspoon pepper egg whites 15-ounce container part-skim Ricotta cheese cup part-skim Mozzarella cheese -- grated cup grated Parmesan cheese

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

Prepare pasta according to package directions. While pasta is cooking, warm the vegetable oil in a large saucepan over medium-low heat. Add the

onion, zucchini and garlic. Cover the pan and cook until the vegetables are very soft, about 10 minutes. Season with salt and pepper. Preheat oven to 325�F. Blend together the egg whites and Ricotta cheese until smooth. In a 3-quart casserole dish, layer the pasta, Ricotta cheese and tomato mixture, ending with a layer of the tomato mixture. Sprinkle the top with grated Mozzarella and Parmesan cheese. Bake until golden brown on top and bubbling, about 45 minutes. Cuisine: "Italian" Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 519 Calories (kcal); 11g Total Fat; (19% calories from fat); 28g Protein; 78g Carbohydrate; 32mg Cholesterol; 881mg Sodium Food Exchanges: 4 Grain(Starch); 2 Lean Meat; 3 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5662 0 0 0 0 1505 0 4714 0 0 0 0 921 0 * Exported from MasterCook * Jamaica Spice Buns Recipe By Serving Size Categories Amount -------4 1/2 1/3 2 1 1/2 1/4 3/4 1/2 1/4 3/4 : : 18 Preparation Time :0:00 : Fleischmann's Yeast

Sweet Breads and Coffee Cakes

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

2 1

Ingredient -- Preparation Method -------------------------------all-purpose flour (4 1/2 to 5 cups) plus 2 tablespoons firmly packed light brown sugar Fleischmann's� Rapid Rise Yeast salt ground allspice ground nutmeg milk water butter or margarine eggs -- at room temperature chopped dates or pitted dates -- snipped egg white

Set aside 1 cup flour. In large bowl, mix remaining flour, 1/3 cup brown sugar, undissolved yeast, salt, allspice and nutmeg. Heat milk, water and butter until hot to touch (125� to 130�F); stir into dry mixture. Mix in eggs and enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.

Turn dough out onto lightly floured surface. Knead in dates. Divide dough in half. Divide each half into 9 pieces; shape each piece into a smooth ball. Place in 2 greased 8- � 8- � 2-inch square pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Bake at 350�F for 20 minutes. Remove rolls from oven; brush with egg white and sprinkle with remaining brown sugar. Return to oven and bake an additional 5 minutes or until done. Remove from pans and cool on wire racks. Cuisine: "Jamacian" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "18 Rolls" - - - - - - - - - - - - - - - - - - Per serving: 189 Calories (kcal); 4g Total Fat; (17% calories from fat); 5g Protein; 34g Carbohydrate; 29mg Cholesterol; 162mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 14 3288 26366 0 0 0 0 0 0 0 2662 0 * Exported from MasterCook * Jamaica Style Hazelnut Chicken Recipe By Serving Size Categories Amount -------2 1/4 1 1 2 1/2 cup : : 4 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Main Dishes

Measure -----------large cup 6-ounce can

Ingredient -- Preparation Method -------------------------------whole chicken breasts -- split Salt and pepper -- to taste margarine orange juice concentrate -- thawed bay leaf Juice of small lime firm ripe bananas -- thinly sliced roasted and finely chopped Oregon hazelnuts

Season chicken with salt and pepper. Brown chicken on both sides in margarine in skillet over medium heat. Reduce to low and add 1/2 cup water, 1 teaspoon salt, 1/2 teaspoon pepper, orange juice and bay leaf. Bring to boil, cover & simmer for 20 minutes. Turn chicken once while cooking. Remove chicken and keep warm. Bring liquid to a boil over high heat for 5 minutes, constantly stirring. Stir in lime juice and bananas;

heat gently. Place chicken on serving dish, top with sauce and sprinkle with nuts. Cuisine: "Jamacian" Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html" - - - - - - - - - - - - - - - - - - Per serving: 583 Calories (kcal); 36g Total Fat; (54% calories from fat); 34g Protein; 33g Carbohydrate; 93mg Cholesterol; 227mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2571 1091 0 1007 0 822 26344 3677 * Exported from MasterCook * Jamaican Jerk Ribs Recipe By Serving Size Categories : : 10 Preparation Time :0:10 : Grill 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: "Jamacian" 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 * Jamaican Pork Recipe By Serving Size Categories Amount -------2 1 2 1 1/2 1/4 1/4 2 : : 6 Preparation Time :0:30 : Main Dishes Swift & Company

Pork

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

Ingredient -- Preparation Method -------------------------------butter curry powder bananas pork tenderloin -- cubed pineapple juice minced onion flaked coconut hot cooked rice

Melt butter in a large skillet, stir in curry powder until foamy. Cut bananas into 1/2" rounds and saut� in curry butter until golden brown. Remove from skillet, set aside. Add pork cubes to skillet and saut� until golden brown. Salt to taste. Stir in pineapple juice, and minced onion. Cover and simmer 10-12 minutes, until pork is tender. Stir in coconut and hot cooked rice. Add bananas and toss lightly. Cuisine: "Jamacian" Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 288 Calories (kcal); 12g Total Fat; (37% calories from fat); 15g Protein; 31g Carbohydrate; 37mg Cholesterol; 392mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Preparation: Saut� Nutr. Assoc. : 0 0 0 1235 0 0 399 2840

* Exported from MasterCook * Jamaican Pork 2 Recipe By Serving Size Categories Amount -------1 1 2 1 1/2 1/4 1/4 : : 4 Preparation Time :0:20 : Nat. Pork Producers Council Stir Fry

Pork

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

Ingredient -- Preparation Method -------------------------------butter curry powder bananas pork tenderloin -- cubed pineapple juice minced onion flaked coconut

Melt butter in a large skillet, stir in curry powder until foamy. Cut bananas into 1/2-inch rounds and saut� in curry butter until golden brown. Remove from skillet, set aside. Add pork cubes to skillet and saut� until golden brown. Salt to taste. Stir in pineapple juice and minced onion. Cover and simmer 10 minutes, until pork is tender. Stir in coconut and bananas and toss lightly. Serve with hot cooked rice, if desired. Cuisine: "Jamacian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 261 Calories (kcal); 9g Total Fat; (29% calories from fat); 25g Protein; 21g Carbohydrate; 82mg Cholesterol; 99mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 2737 * Exported from MasterCook * Japanese Pasta Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Beef Pasta

National Pasta Association

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound Spaghetti or Linguine -- uncooked 12 ounces flank steak (12 to 16 ounces) -- cut on diagonal into thin strips (across the grain of the meat)

1/3 1 2 2

cup bunches

low-sodium soy sauce red bell pepper -- halved and sliced carrots -- sliced into 1/4-inch rounds scallions -- sliced

Prepare pasta according to package directions; drain. In a non-stick skillet, saut� the flank steak over high heat. If it begins to stick, add a little soy sauce, one tablespoon at a time. When the steak is cooked through, reduce the heat to medium-low and add the soy sauce, red bell pepper, carrots and scallions. Increase heat to medium-high and cook three minutes. Toss with pasta and serve. Cuisine: "Japanese" Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 406 Calories (kcal); 7g Total Fat; (16% calories from fat); 22g Protein; 62g Carbohydrate; 29mg Cholesterol; 588mg Sodium Food Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1405 3298 0 0 0 0 * Exported from MasterCook * Japanese Pork Sate Recipe By Serving Size Categories Amount -------1 2 1/2 1 2 2 1 1 : : 4 Preparation Time :0:00 : Main Dishes Swift & Company

Pork

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

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

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 30 minutes to prevent burning). Grill or broil for 6-8 minutes, turning occasionally, until done.

Cuisine: "Japanese" Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 233 Calories (kcal); 12g Total Fat; (48% calories from fat); 23g Protein; 7g Carbohydrate; 51mg Cholesterol; 596mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26384 0 0 0 0 0 0 0 0 * Exported from MasterCook * Japanese Tempura Prawns with Wasabi Dipping Sauce Recipe By Serving Size Categories Amount -------30 1/2 : : 6 Preparation Time :0:00 : Fish/ Seafood

New Zealand Wasabi Limited

Measure -----------large ounce

Ingredient -- Preparation Method -------------------------------prawns in shells daikon -- grated Vegetable oil -- for frying BATTER egg plain flour -- sifted cold water Wasabi Paste Dipping Sauce -- see recipe

1 4

1/4

large ounces pint

Remove the head and shells from the prawns and cut out the vein from the back of the prawn. Wash and pat dry. Combine the ingredients for the sauce and set aside. To make the batter: Lightly beat the egg until the yolk is broken and starting to blend with the white. Stir in the flour and the water, until just combined. Do not overmix the batter; there should be a few lumps in the mixture. Set the batter bowl in a larger bowl filled with ice cubes or crushed ice. To cook prawns: Heat about 4 inches of vegetable oil in a deep heavy-based pan to a

temperature of 350�F or until a cube of bread browns in 30 seconds. Hold the prawns by the tail, dip into the batter, and then carefully slip them into the hot oil. Fry the prawns five at a time for about 2 minutes until the batter is golden and very crisp. Drain on kitchen paper, and keep warm while frying the remaining prawns. Serve at once with the Wasabi Dipping Sauce. Cuisine: "Japanese" Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 143 Calories (kcal); 2g Total Fat; (10% calories from fat); 10g Protein; 20g Carbohydrate; 84mg Cholesterol; 368mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1374 3035 0 0 0 26379 0 0 * Exported from MasterCook * Wasabi Paste Dipping Sauce Recipe By Serving Size Categories Amount -------1 2 1 2 2 1 1 1 : : 12 Preparation Time :0:00 : Dips/Salsas

New Zealand Wasabi

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

Ingredient -- Preparation Method -------------------------------chopped root ginger "NAMIDA" New Zealand Wasabi Paste either hot or mild to taste garlic sugar light soy sauce water lemon juice OR lime juice

Place all ingredients in food processor, mix well and strain. Place in small bowl and use as a dip with seafood, tempura and/or vegetable pieces. Source:

"New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 13 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 153mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26051 1685 0 0 5063 0 797 0 2130706543 * Exported from MasterCook * Jerinkitz Peppers (Turshija od Zzutih Paprika) Recipe By Serving Size Categories Amount -------8 6 3 8 6 1 1/2 : : 0 Preparation Time :0:00 : Side Dishes

Yugoslavia.com

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

Ingredient -- Preparation Method -------------------------------yellow bell peppers water white vinegar sugar salt oil seeds and cut peppers in half. white vinegar, 8 tablespoons oil. Drop peppers into liquid and Pack in jars, pour boiling liquid

Use 8 quarts yellow bell peppers. Remove Bring to a boil 6 quarts water, 3 quarts sugar, 6 tablespoons salt and 1-1/2 cups boil a few minutes, but do not overcook. over them and seal.

Cuisine: "Yugoslavian" Source: "WWW.Yugoslavia.com" S(Internet address): "http://www.yugoslavia.com/Culture/HTML/yu.html" - - - - - - - - - - - - - - - - - - Per serving: 4966 Calories (kcal); 337g Total Fat; (55% calories from fat); 48g Protein; 571g Carbohydrate; 0mg Cholesterol; 38666mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 61 1/2 Vegetable; 0 Fruit; 65 1/2 Fat; 18 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook *

Kandi Pacchadi Recipe By Serving Size Categories Amount -------1/2 5 2 1 4 1 5 2 : : 0 Preparation Time :0:20 : Amma's Indian Recipes Side Dishes

Curry

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

Ingredient -- Preparation Method -------------------------------split red gram, arhar dal in Hindi dry red chiles tamarind paste cumin seeds garlic chopped onion curry leaves oil Salt -- to taste

Heat oil in a skillet and add dry red chili and split red gram. Fry on medium heat while constantly stirring until the red gram (which is yellow in color) turns pale red. Remove from heat and let cool. Add this to a processor along with tamarind paste, salt and 1/4 cup of water. Blend to the consistency of semolina. Now add cumin seeds, garlic, curry leaves and blend for three minutes. Remove contents to a small dish, add chopped onion and mix well. Serve over hot plain rice with a generous helping of butter or as a light spread on dosa. Ready to Eat: immediately Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" - - - - - - - - - - - - - - - - - - Per serving: 118 Calories (kcal); 10g Total Fat; (70% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Stays good for 3-4 days in the refrigerator. Nutr. Assoc. : 0 26642 0 491 0 0 0 0 0 * Exported from MasterCook * Karivepaku Podi (Spiced Curry Leaf Powder) Recipe By Serving Size : : 0 Preparation Time :0:35

Categories Amount -------150 8 2 2 1/2 1 1/2 6 2 1/2

: Amma's Indian Recipes Side Dishes Measure -----------grams tablespoons teaspoons teaspoon teaspoons whole clove teaspoons

Curry

Ingredient -- Preparation Method -------------------------------curry leaves dry red chiles coriander seeds slit black gram fenugreek seeds cumin seeds garlic oil tamarind -- walnut size ball Salt and pepper -- to taste

Heat oil in a small skillet and add coriander seeds, fenugreek seeds, tamarind, split black gram and dry red chiles. Fry until the black gram changes color. Remove from heat and transfer the contents to another dish to cool. In the same skillet, in the remaining oil, add curry leaves and fry on low heat until curry leaves turn dry (some of the water content of the leaves evaporates). Remove from heat. Let cool. Now blend the contents of the dish, salt and curry leaves in a processor to the consistency of coarse semolina (like brown sugar). Now add cumin seeds and garlic and blend for a minute. Goes well with plain white rice served with butter. Ready to Eat: immediately Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" - - - - - - - - - - - - - - - - - - Per serving: 170 Calories (kcal); 12g Total Fat; (55% calories from fat); 4g Protein; 17g Carbohydrate; 0mg Cholesterol; 17mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Stays good up to a month. Nutr. Assoc. : 0 26642 0 0 3271 491 0 0 0 0 * Exported from MasterCook * Kifle Recipe By Serving Size Categories : : 30 Preparation Time :0:00 : Fleischmann's Yeast

Snacks

Amount Measure -------- -----------1/2 cup 1 tablespoon 1 3/4 cups 1 package 1/2 cup 2 temperature 2 1 1/4 3/4 3/4 3/4 cup teaspoon cup cup cup

Ingredient -- Preparation Method -------------------------------dairy sour cream water all-purpose flour (1 3/4 to 2 1/4 cups) Fleischmann's� Active Dry Yeast butter or margarine -- softened egg yolks (reserve whites for filling) -- at room DATE or CHOCOLATE-NUT FILLING egg whites sugar vanilla extract ground walnuts chopped or pitted dates OR mini chocolate chips

Mix sour cream and water; heat until warm (105 to 115�F). Stir in yeast; let stand 3 minutes, or until yeast is dissolved; set aside. In large bowl, combine butter and 1/2 cup flour; stir in sour cream mixture. Stir in egg yolks and enough remaining flour to make soft dough. Divide dough into 3 equal pieces. Wrap in airtight plastic wrap. Chill at least 2 hours or up to 3 days. Lightly dust work surface with sugar. Roll each piece of dough to 12-inch circle; cut into 8 pie-shaped wedges. Spread each wedge with about 1 tablespoon filling. Roll up from wide ends to make crescents. Place, with points down, on greased baking sheets. Bake at 375�F for 20 minutes or until golden brown. Remove from baking sheets; cool on wire racks. Makes 24 to 30 cookies. ____________________ Date or Chocolate-Nut Filling: In medium bowl, beat egg whites until soft peaks form. Gradually add sugar and vanilla extract; continue beating until very stiff but not dry. Stir in ground walnuts and chopped dates or pitted dates (snipped) OR mini chocolate chips. Cuisine: "German" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "30 Cookies" T(Baking Time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 106 Calories (kcal); 6g Total Fat; (50% calories from fat); 2g

Protein; 11g Carbohydrate; 24mg Cholesterol; 38mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1394 0 14 2019 0 3232 0 0 0 0 0 20187 2662 0 2130706543 * Exported from MasterCook * Kobbari Annamu (Coconut Rice) Recipe By Serving Size Categories Amount -------2 5 1 15 1 3 1/2 1 3 4 1 : : 4 Preparation Time :0:30 : Amma's Indian Recipes

Side Dishes

Measure -----------cups tablespoons medium medium cups stick pinch

Ingredient -- Preparation Method -------------------------------basmati rice butter coconut Salt -- to taste cashew nuts onion -- finely chopped water cinnamon stick (1 inch) cardamom whole clove turmeric

Wash basmati rice, drain and keep aside. Meanwhile remove meat from the coconut, cut it into 1-inch cubes, add 3 cups water to it and grind it thoroughly. Filter this mixture and retain the liquid. Keep it aside. In a deep skillet, heat butter on low. Then add cardamom, cinnamon, turmeric, cloves, cashew nuts. Fry until cashew nuts are pale brown. Add finely chopped onion and add the basmati rice when onions are brown. Stir for five minutes. Then add salt and coconut milk, which was extracted above and raise the heat to high. *(see notes) When the liquid starts boiling, lower heat, cover with a lid and simmer. Stir occasionally and simmer till all the liquid is absorbed. Meanwhile, in a large skillet, heat butter and sugar. When sugar melts and turns brown, add rice and fry for 5 minutes on high heat. Then add water and salt and let it come to a boil. Lower heat and let it cook until the water content decreases to less than half. Then add milk (in which the saffron is soaking) and simmer on low heat. Simmer until all liquid is absorbed. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address):

"http://members.tripod.com/~Amma/" - - - - - - - - - - - - - - - - - - Per serving: 841 Calories (kcal); 51g Total Fat; (52% calories from fat); 13g Protein; 91g Carbohydrate; 39mg Cholesterol; 251mg Sodium Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 10 Fat; 0 Other Carbohydrates NOTES : *You might have noticed that in this recipe we have used only 2 cups of basmati rice for four servings while in the other rice recipes we have used 2 1/2 cups for the same four servings. The reason for this is that coconut rice is richer and feels heavier than the other rice dishes. Hence 2 cups will do for 4 servings. Nutr. Assoc. : 0 0 0 0 2130706543 0 0 2705 0 0 0 * Exported from MasterCook * Kolacky Recipe By Serving Size Categories Amount -------1/3 1 1/3 1/3 1/4 2 1 3 1/2 1 1 14 1/4 3/4 1/3 : : 14 Preparation Time :0:00 : Breads Sweet Breads and Coffee Cakes

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------warm water (105� to 115�F) Fleischmann's� Active Dry Yeast warm milk (105� to 115�F) sugar butter or margarine -- softened eggs -- at room temperature salt all-purpose flour (3 1/2 to 4 cups)

DATE-CHEESE FILLING 3-ounce package softened cream cheese cup sugar teaspoon lemon peel cup chopped or pitted dates pecan halves cup sieved apricot jam

Place water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in milk, sugar, butter, eggs, salt and enough flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in size, about 1 to 1 1/2 hours. Punch dough down; divide dough into 14 pieces. On lightly floured surface, roll to smooth balls. Place, 2 inches apart, on greased baking sheets; flatten slightly. Cover; let rise in warm place until doubled in size, about 30 to 45 minutes. Make deep indentation in center of each bun; fill with Date-Cheese Filling. Press pecan halves onto filling. Bake at 400�F for 10 to 15

minutes or until done. Remove from sheets; cool on wire racks. Brush jam on rolls. ____________________ Date Cheese Filling: Beat package (3-ounce) softened cream cheese with sugar and lemon peel. Stir in chopped dates or pitted dates, snipped. Cuisine: "Polish" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "14 Buns" - - - - - - - - - - - - - - - - - - Per serving: 265 Calories (kcal); 8g Total Fat; (25% calories from fat); 5g Protein; 45g Carbohydrate; 43mg Cholesterol; 219mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 5472 26366 4138 0 0 0 0 14 0 0 473 0 0 2662 0 2074 * Exported from MasterCook * Korean-Style Honey Marinade Recipe By Serving Size Categories Amount -------1/2 1/2 1/2 2 2 1 1 : : 8 Preparation Time :0:00 : Sauces and Toppings

The National Honey Board

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

Ingredient -- Preparation Method -------------------------------dry white wine honey soy sauce green onions -- chopped Oriental sesame oil grated fresh gingerroot garlic -- minced

Combine all ingredients in small bowl; mix thoroughly. Use to marinate steak or chicken. Cuisine: "Korean" Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" Yield: "1 1/2 Cups"

- - - - - - - - - - - - - - - - - - Per serving: 106 Calories (kcal); 3g Total Fat; (27% calories from fat); 1g Protein; 20g Carbohydrate; 0mg Cholesterol; 1030mg 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 1356 20060 0 * Exported from MasterCook * Lazy Pita (Lenja Pita) Recipe By Serving Size Categories Amount -------1 2 1 2 1 5 1/3 2 1 1 1/2 : : 24 Preparation Time :0:00 : Desserts

Yugoslavia.com

Measure -----------pound cups pound teaspoon cups cup pounds whole cup teaspoon

Ingredient -- Preparation Method -------------------------------unsalted butter sugar ground walnuts egg yolks vanilla flour sour cream grated apples Grated peel of 1 lemon egg bread crumbs cinnamon

Sift the flour and salt and add softened butter, then add one cup of sugar, 2 egg yolks, 1 whole egg, cream, vanilla and lemon peel. The dough will be rich. Then divide the dough into 2 equal parts. Roll out 1/2 of the dough over the bottom of a large pan. On top of this spread apples evenly. Take the remaining sugar and sprinkle on top. Also sprinkle bread crumbs, cinnamon and walnuts. If the apples are too sweet, add a little lemon juice. Roll out the other half of the dough and place it over the mixture, neatly tucking in the sides. Over the top spread some sour cream and sprinkle with walnuts. Before baking, cut into small squares. Bake in an oven at 320� degrees for 1 hour. Cuisine: "Yugoslavian" Source: "WWW.Yugoslavia.com" S(Internet address): "http://www.yugoslavia.com/Culture/HTML/yu.html" - - - - - - - - - - - - - - - - - - Per serving: 454 Calories (kcal); 28g Total Fat; (53% calories from fat); 8g Protein; 46g Carbohydrate; 68mg Cholesterol; 27mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 Fat;

1 Other Carbohydrates Nutr. Assoc. : 0 0 5471 0 0 0 0 30 0 0 0 0 * Exported from MasterCook * Lemon Babka Recipe By Serving Size Categories Amount -------3 1/2 1 2 1/2 3/4 1/2 1/4 : : 16 Preparation Time :0:00 : Fleischmann's Yeast

Sweet Breads and Coffee Cakes

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

3 1

Ingredient -- Preparation Method -------------------------------all-purpose flour -- * see note sugar Fleischmann's� Active Dry or Rapid Rise Yeast grated lemon peel salt milk butter or margarine -- cut into pieces water egg yolks raisins Lemon Glaze (recipe follows) LEMON GLAZE sugar water lemon juice

1/4 1/4 2

cup cup tablespoons

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, lemon peel and salt. Heat milk, butter and water until very warm (120� to 130�F); butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg yolks and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in remaining flour. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover batter and let rest 10 minutes. Proceed with recipe.) Stir batter down; stir in raisins. Turn into greased 3-quart Kugelhopf or tube pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 350�F for 35 to 40 minutes or until done. Invert onto wire rack. Brush warm cake with Lemon Glaze; cool. ____________________ Lemon Glaze: In saucepan, combine 1/4 cup sugar, 1/4 cup water and 2 tablespoons lemon juice. Bring to a boil; reduce heat and simmer, stirring, for 3 to 5 minutes or until thicken and syrupy. Cuisine:

"Polish" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Cake" - - - - - - - - - - - - - - - - - - Per serving: 220 Calories (kcal); 7g Total Fat; (29% calories from fat); 4g Protein; 35g Carbohydrate; 57mg Cholesterol; 134mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : *To measure flour: spoon into standard dry ingredient measuring cup; level with straight-edged knife. Nutr. Assoc. : 0 0 26366 20084 0 0 0 0 0 0 2130706543 0 0 0 0 * Exported from MasterCook * Lemon Rasam Recipe By Serving Size Categories Amount -------1/4 1 1 1 1 1/8 : : 4 Preparation Time :0:15 : Amma's Indian Recipes Soups/ Stews

Sauces and Toppings

Measure -----------cup pinch teaspoon long teaspoon

Ingredient -- Preparation Method -------------------------------REQUIRED INGREDIENTS lemon juice turmeric mustard seeds dried red chili -- broken into two butter very small piece asafoetida Salt -- to taste SET ONE cumin seeds coriander seeds black peppercorns

1/2 1/2 6

teaspoon teaspoon

Powder Set 1 and keep aside. Heat butter in a skillet and when butter has melted add dry red chili and mustard seeds. When mustard seeds start to pop add asafoetida, coriander leaves and curry leaves. Fry for two minutes and then add 4 cups of water, salt, powdered Set 1 and turmeric. Boil for 15 minutes on medium heat. Remove from heat and add lemon juice. Cuisine: "Indian"

Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" - - - - - - - - - - - - - - - - - - Per serving: 15 Calories (kcal); 1g Total Fat; (55% calories from fat); trace Protein; 2g Carbohydrate; 3mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 939 26642 0 0 0 0 0 491 0 0 * Exported from MasterCook * Linguine and Pork Stir-Fry Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Main Dishes Pasta

National Pasta Association Pork

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

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

Ingredient -- Preparation Method -------------------------------Linguine, Spaghetti, or Thin Spaghetti -- uncooked sesame oil pork tenderloin -- cut in thin strips garlic -- minced thinly sliced cabbage thinly sliced green onions with tops red bell pepper -- thinly sliced carrot -- shredded salt crushed red pepper flakes

Prepare pasta according to package directions; drain. In Dutch oven or large skillet, heat oil. Add remaining ingredients, except pork and linguine. Stir-fry until tender. Add meat and lightly stir-fry until cooked. Add hot linguine; toss to mix. Serve immediately. Serves 4-6 Cuisine: "Chinese" Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 602 Calories (kcal); 8g Total Fat; (12% calories from fat); 35g Protein; 96g Carbohydrate; 55mg Cholesterol; 339mg Sodium

Food Exchanges: 5 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1405 0 0 0 4920 20030 0 0 0 4714 * Exported from MasterCook * Linguine Stir-Fry with Green Beans and Garlic Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Main Dishes Pasta

National Pasta Association Poultry

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

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

Ingredient -- Preparation Method -------------------------------Linguine, Spaghetti, or Thin Spaghetti -- uncooked vegetable oil -- divided skinless, boneless chicken breasts -- cut into slivers green beans -- trimmed and cut in half red bell peppers -- ribs and seeds removed, diced garlic -- minced OR garlic powder teriyaki sauce low-sodium chicken broth

Prepare pasta according to package directions; drain. In a large non-stick wok or skillet, warm 1 teaspoon of the vegetable oil over high heat. Add the chicken and stir-fry until firm and opaque, about 4 minutes. Remove the chicken and set it aside. Add the second teaspoon of oil to the pan. Add green beans, reduce heat to medium, cover and cook for 7 minutes. Uncover, add red pepper, stir well and cook an additional 5 minutes. Add the garlic and stir-fry for 30 seconds. Stir in the teriyaki sauce and the chicken broth. Heat to a simmer and then toss with the chicken and pasta. Serve immediately. Cuisine: "Chinese" Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 427 Calories (kcal); 4g Total Fat; (8% calories from fat); 31g Protein; 67g Carbohydrate; 44mg Cholesterol; 526mg Sodium Food Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1405 0 4943 0 0 0 0 2130706543 0 0

* Exported from MasterCook * Liver Paste Appetizer (Meze od Dzigerice) Recipe By Serving Size Categories Amount -------1 4 1/4 1 1 1 : : 8 Preparation Time :0:00 : Appetizers

Yugoslavia.com

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

Ingredient -- Preparation Method -------------------------------calves' liver eggs -- hard-boiled whipped sweet butter allspice pepper salt French bread or toast

Slice 1 pound calves' liver. Roll in flour and fry on both sides, but do not crisp the meat. Hard boil and peel 4 eggs. Separate yolks from whites. Grind liver with yolks in fine grinder, add 1/4 lb. whipped sweet butter, pinch or more of allspice and pepper, 1 teaspoon salt. Scoop out narrow French bread and stuff with mixture. Chill. When firm, slice. Or, spread mixture on toast. Cuisine: "Yugoslavian" Source: "WWW.Yugoslavia.com" S(Internet address): "http://www.yugoslavia.com/Culture/HTML/yu.html" - - - - - - - - - - - - - - - - - - Per serving: 216 Calories (kcal); 16g Total Fat; (66% calories from fat); 14g Protein; 4g Carbohydrate; 325mg Cholesterol; 453mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2191 0 5505 0 0 0 26000 * Exported from MasterCook * Maakhi Dal Recipe By Serving Size Categories Amount -------1 1/2 1 : : 4 Preparation Time :1:30 : Amma's Indian Recipes Side Dishes

Sauces and Toppings

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

Ingredient -- Preparation Method -------------------------------black gram garlic paste

1 1 2 1 1 4 1 2 1

teaspoon medium medium teaspoon cup stick teaspoons teaspoon

ginger paste onion -- crushed tomatoes -- finely chopped red chili powder half-n-half cream whole clove cinnamon stick (1 inch) butter cumin seeds Salt -- to taste

Boil black gram until the seed partly splits in the center. Keep aside. In a deep skillet heat oil and when oil is hot add cloves, garlic, ginger, onion, salt and cinnamon. Fry until onion turns pale brown and then add chili powder. Fry for another three minutes. Now add tomato and fry for another five minutes. Next add boiled black gram, one cup of water and stir well. Let cook on low heat for 30 minutes. When the liquid is absorbed (that is, the dal turns slightly thick) add cream and stir well. Let cook for five more minutes and remove from heat. In another skillet, heat butter and add cumin seeds when butter has melted. Fry for two minutes and then add the above dal. Stir once and remove from heat. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" - - - - - - - - - - - - - - - - - - Per serving: 153 Calories (kcal); 11g Total Fat; (56% calories from fat); 3g Protein; 15g Carbohydrate; 27mg Cholesterol; 75mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Serving Ideas : Goes well with naan, paratha and bread. Nutr. Assoc. : 0 0 0 0 0 2614 704 0 2705 0 491 0 * Exported from MasterCook * Mandarin Magic Pork Chops Recipe By Serving Size : : 4 Preparation Time :0:10

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

: Main Dishes Pork Measure -----------pound teaspoon teaspoon teaspoon tablespoons cup teaspoons cup teaspoon cup

Nat. Pork Producers Council

Ingredient -- Preparation Method -------------------------------pork chops salt pepper vegetable oil white vinegar orange juice lemon juice brown sugar ground ginger Mandarin oranges

Season pork chops with salt and pepper. Heat oil in nonstick skillet over medium-high heat. Add pork chops and saut� until golden on both sides. Stir together vinegar, orange juice, lemon juice, brown sugar and ginger. Pour over chops. Cover skillet and cook at a bare simmer for 8 minutes. Remove pork chops. Turn up heat and boil liquid for 5 minutes (or until about half the liquid is left in the pan). Remove skillet from stove top. Add Mandarin oranges. Spoon sauce over chops. Cuisine: "Chinese" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 247 Calories (kcal); 12g Total Fat; (45% calories from fat); 18g Protein; 16g Carbohydrate; 56mg Cholesterol; 315mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mandarin Pork Roast Recipe By Serving Size Categories Amount -------2 1/4 : : 6 Preparation Time :0:05 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless top loin roast orange marmalade

1

8-ounce can

Mandarin oranges -- drained

Place roast in shallow pan, coat with marmalade and place in preheated 325�F oven. Roast until meat thermometer reads 155-160�F. Let roast rest 5-10 minutes before slicing. Garnish servings with mandarin oranges. Cuisine: "Chinese" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "1:00" - - - - - - - - - - - - - - - - - - Per serving: 220 Calories (kcal); 6g Total Fat; (26% calories from fat); 27g Protein; 13g Carbohydrate; 67mg Cholesterol; 65mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 2312 0 26476 * Exported from MasterCook * Masala Pakora Recipe By Serving Size Categories : : 4 Preparation Time :0:10 : Amma's Indian Recipes Side Dishes

Breads Snacks

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

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

Ingredient -- Preparation Method -------------------------------REQUIRED INGREDIENTS chickpea flour yogurt green chiles -- finely chopped ginger paste garlic paste Salt -- to taste Oil -- to deep fry SET ONE coriander seeds whole clove cinnamon stick (1 inch)

1 3 1

teaspoon stick

Powder ingredients in Set 1. Add this powder and rest of the ingredients to the flour and mix well. Heat oil in a wide skillet. When the oil is moderately hot, reduce heat to low.

Add dough balls (pakoras) and fry over low heat such that they turn light golden brown. Serve hot with ketchup. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" T(Cooking time): "0:25" - - - - - - - - - - - - - - - - - - Per serving: 230 Calories (kcal); 6g Total Fat; (20% calories from fat); 13g Protein; 37g Carbohydrate; 5mg Cholesterol; 63mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 3577 0 0 0 0 0 0 0 0 2705 * Exported from MasterCook * Masala Vada Recipe By Serving Size Categories Amount -------1 1/4 1/2 3 1 1 1 1/4 1/2 1 : : 4 Preparation Time :0:00 : Amma's Indian Recipes Snacks

Side Dishes

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

Ingredient -- Preparation Method -------------------------------split bengal gram (channa dal) split green gram (moong dal) cinnamon stick whole clove coriander seeds powder (dhaniya powder) ginger paste garlic nutmeg powder chopped onion chopped green chiles Salt -- to taste Oil -- to deep fry

Mix the two dals and soak for 1 1/2 hours. Drain water from the soaked dals. Add salt to taste and put it in a mixture and grind into a semi-soft paste (do not make too soft; do not add any water). Crush cinnamon stick and cloves into powder and add to the paste. Add coriander seeds powder, nutmeg powder, onion, garlic, ginger and green chili. Mix well. Make this dough into small balls (roughly half the size

of a golf ball) and keep aside. In a deep skillet warm oil and deep fry the balls on low heat until brown. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" - - - - - - - - - - - - - - - - - - Per serving: 31 Calories (kcal); 1g Total Fat; (26% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Cooking time: 30 minutes (with soaking time of 1 1/2 hours) Nutr. Assoc. : 0 0 0 0 415 0 0 962 0 20197 0 0 * Exported from MasterCook * Matar Paneer Recipe By Serving Size Categories Amount -------2 2 1 1/2 1/4 2 1 1 1 1/4 1/2 1 1/4 1 : : 4 Preparation Time :0:15 : Amma's Indian Recipes

Main Dishes

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

Ingredient -- Preparation Method -------------------------------REQUIRED INGREDIENTS green peas (matar) paneer pieces -- (1-inch long, 1/2 with and thickness) water half and half cream tomatoes -- finely chopped sugar garlic paste ginger paste turmeric red chili powder onion -- grated oil fist full coriander leaves Salt -- to taste SET ONE whole clove cumin seeds black peppercorns cardamom

4 1 6 1

teaspoon

Heat ingredients of Set 1 in a skillet for five minutes on medium heat, remove from heat, let cool and make into a fine powder.

Heat oil in a skillet and when oil is hot add ginger, garlic, turmeric, salt, chili powder, crushed onion, above powder and sugar. Fry on medium heat until onion turns pale brown. To the skillet add matar and chopped tomato and fry for three minutes on high heat. Reduce heat to medium, add water, stir and cover. Cook until the water content has reduced by half and now add paneer pieces, cream and stir well. Cook further for five minutes. Garnish with coriander leaves and serve hot. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" T(Cooking time): "0:25" - - - - - - - - - - - - - - - - - - Per serving: 257 Calories (kcal); 18g Total Fat; (57% calories from fat); 6g Protein; 23g Carbohydrate; 6mg Cholesterol; 40mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Goes well with rice, paratha, puri. Nutr. Assoc. : 0 4422 0 0 704 0 0 0 0 0 2614 0 0 2863 0 0 0 0 491 0 0 * Exported from MasterCook * Mediterranean Fettuccine with Shrimp and Spinach Recipe By Serving Size Categories Amount -------12 1 1/2 2 1 1 12 1 1/2 : : 4 Preparation Time :0:00 : Fish/ Seafood Pasta

National Pasta Association

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

Ingredient -- Preparation Method -------------------------------Fettuccine -- uncooked plain non-fat yogurt crumbled Feta cheese garlic -- minced chopped fresh dill OR teaspoon dried dill teaspoon freshly ground black pepper ounces medium frozen shrimp -- thawed 10-ounce package frozen chopped spinach -- thawed Salt -- to taste

Prepare pasta according to package directions. While the pasta is cooking,

stir together the yogurt, Feta cheese, garlic, dill and pepper in a large mixing bowl. Two minutes before the pasta is done, stir the shrimp and spinach into the pot with the pasta. Cook two minutes. Drain the pasta, shrimp and spinach thoroughly. Stir into the yogurt mixture and season to taste with salt. Serve immediately. Description: "In this dish, the shrimp and spinach are cooked with the pasta." Cuisine: "Mediterranean" Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 507 Calories (kcal); 7g Total Fat; (12% calories from fat); 36g Protein; 73g Carbohydrate; 147mg Cholesterol; 437mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3274 20159 0 0 3360 0 2130706543 0 4125 0 0 * Exported from MasterCook * Mediterranean Pork & Couscous Salad Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Main Dishes Stir Fry

Pork Swift & Company

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

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

Ingredient -- Preparation Method -------------------------------water salt -- divided uncooked couscous golden raisins ground cinnamon pork strips garlic -- minced cayenne pepper orange juice concentrate -- thawed cider vinegar diced cucumber shredded carrot diced red pepper Lettuce leaves

In a 2-quart saucepan, bring water and 1/4 teaspoon salt to a boil. Stir in couscous, raisins and cinnamon. Cover; remove from heat. Let stand 5

minutes. Fluff couscous mixture lightly with fork; cool. Cut pork crosswise into 1/2" pieces. In medium bowl, combine garlic, cayenne and remaining 1/4 teaspoon salt; toss with pork. Spray 12-inch nonstick skillet with olive oil cooking spray, heat on medium-high heat. Add pork pieces. Cook for 8-10 minutes or until pork is no longer pink, stirring constantly. Remove pork from pan. In same skillet, add concentrate and vinegar; heat until liquids are reduced and slightly thickened, stirring constantly. Add pork to sauce and toss to coat. Combine pork, couscous, cucumber, carrot and red pepper; toss lightly. Cover and chill until ready to serve. Serve on lettuce-lined plate. Cuisine: "Mediterranean" Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 358 Calories (kcal); 4g Total Fat; (11% calories from fat); 21g Protein; 58g Carbohydrate; 36mg Cholesterol; 312mg Sodium Food Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Preparation: Stir-Fry Nutr. Assoc. : 0 0 449 0 0 4575 0 0 1007 0 3010 4921 4713 0 * Exported from MasterCook * Mediterranean Stuffing Recipe By Serving Size Categories Amount -------1 1/4 1 1 1/2 1 1/2 1 1/2 1/8 1/8 1/8 : : 8 Preparation Time :0:00 : Dressings/ Stuffings

Nat. Pork Producers Council

Measure -----------teaspoon cup clove medium teaspoon tablespoons tablespoons teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------butter pine nuts garlic -- minced red pepper -- seeded and finely chopped grated lemon peel green onion -- minced parsley -- minced oregano salt pepper

Saut� nuts, garlic and red pepper in butter until nuts are golden. Remove from heat, stir in remaining ingredients. Makes enough stuffing for 6-8 pork chops or 4 double-pocket chops. Two tablespoons equals one serving. Cuisine: "Mediterranean" Source:

"National Pork Producers Council" S(Internet address): "http://www.nppc.org" Yield: "1 cup" - - - - - - - - - - - - - - - - - - Per serving: 34 Calories (kcal); 3g Total Fat; (66% calories from fat); 1g Protein; 2g Carbohydrate; 1mg Cholesterol; 39mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 1126 0 0 20084 0 0 0 0 0 * Exported from MasterCook * Mediterranean Turkey Casserole Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Casseroles Pasta

National Pasta Association Poultry

Amount -------1 1 1 1 1/4 2 1 1 9 1/2 1/2 1 1/2 2

Measure Ingredient -- Preparation Method ------------ -------------------------------pound Medium Egg Noodles -- uncooked 14 1/2-ounce can low-sodium chicken broth cup skim milk teaspoon salt cup cornstarch cups chopped cooked turkey 14-ounce can artichoke hearts -- drained and quartered 7 1/2-ounce jar roasted red peppers -- drained and sliced Kalamata olives -- pitted and sliced cup grated part-skim Mozzarella cheese cup white wine teaspoon fresh lemon juice teaspoon black pepper Vegetable oil cooking spray tablespoons grated Parmesan cheese

Prepare noodles according to package directions; drain. Stir the broth, milk, salt and cornstarch together in a large pot or Dutch oven until the cornstarch is dissolved. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in noodles, turkey, artichoke hearts, red peppers, olives, Mozzarella cheese, wine, lemon juice and pepper. Heat oven to 350�F. Spray a 3-quart baking dish with cooking spray. Spoon noodle mixture into dish. Sprinkle with Parmesan cheese. Bake until bubbling around the edges, about 35 minutes. Let stand 5 minutes before serving. Cuisine: "Mediterranean"

Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 387 Calories (kcal); 8g Total Fat; (17% calories from fat); 26g Protein; 54g Carbohydrate; 86mg Cholesterol; 503mg Sodium Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 530 0 0 0 0 0 0 0 26531 921 0 0 0 5443 0 * Exported from MasterCook * Mexicali Pork Chops with Black Beans Recipe By Serving Size Categories Amount -------4 1 1 1 1 1 2 1/4 : : 4 Preparation Time :0:25 : Nat. Pork Producers Council

Pork

Measure -----------15-ounce can cup cup 4-ounce can tablespoon teaspoons teaspoon

Ingredient -- Preparation Method -------------------------------boneless pork chops -- 3/4-inch thick black beans -- rinsed and drained salsa OR picante sauce chopped green chiles -- undrained chopped fresh cilantro chili powder pepper Vegetable oil Sour cream (optional)

In a medium bowl combine black beans, salsa, chiles, cilantro, chili powder and pepper. Set aside. Heat a large skillet over medium-high heat. Brush chops lightly with oil and brown on each side; remove chops. Add bean mixture to skillet; bring to boiling. Return chops to skillet; cover tightly and cook over low heat for 5-6 minutes or until chops are just done. Serve chops with bean mixture, with sour cream if desired. Cuisine: "Mexican" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 271 Calories (kcal); 8g Total Fat; (25% calories from fat); 28g Protein; 20g Carbohydrate; 54mg Cholesterol; 847mg Sodium Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates Nutr. Assoc. : 5783 578 2130706543 0 0 0 0 0 0 2130706543 2130706543 * Exported from MasterCook * Mexican Bubble Rolls Recipe By Serving Size Categories Amount -------5 1 1/2 2 1/4 1 2 1/4 2 3/4 1 : : 24 Preparation Time :0:00 : Breads

Fleischmann's Yeast

Measure -----------cups cups packages cup teaspoon cups cup jars cup tablespoon

Ingredient -- Preparation Method -------------------------------all-purpose flour (5 to 5 1/2 cups) yellow cornmeal Fleischmann's� Active Dry Yeast sugar salt water butter or margarine diced pimientos -- well drained grated Parmesan cheese whole cumin seed -- toasted

In large bowl, combine 1 1/2 cups flour, cornmeal, undissolved yeast, sugar and salt. Heat water and butter until very warm (120� to 130�F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. Knead on floured surface until smooth, about 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled, about 40 to 50 minutes. Combine pimientos, cheese and cumin seed. Punch dough down. On floured surface, divide dough into 24 pieces; flatten to 3-inch circles. Place 2 teaspoons pimiento mixture in center of each circle. Pull up dough to enclose filling and pinch to seal. Place balls, sealed side down, in 2 greased 10-inch ring or tube cake pans. Cover; let rise in warm place until doubled, about 25 to 35 minutes. Bake at 375�F for 30 minutes or until done. Remove from pans; cool on wire racks. Cuisine: "Mexican" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "24 Rolls" T(Baking Time):

"0:30" - - - - - - - - - - - - - - - - - - Per serving: 166 Calories (kcal); 3g Total Fat; (17% calories from fat); 5g Protein; 29g Carbohydrate; 7mg Cholesterol; 157mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 14 0 26366 0 0 0 0 4487 0 491 * Exported from MasterCook * Mexican Chicken Vegetable Soup with Bananas Recipe By Serving Size Categories Amount -------1 1/2 1 4 1/2 1 1 4 : : 6 Preparation Time :0:00 : Poultry Turbana Corporation

Soups/ Stews

Measure -----------4-pound cup teaspoon cups cup 12-ounce can 16-ounce can

Ingredient -- Preparation Method -------------------------------stewing chicken -- cut up coarsely chopped onion salt hot water chopped celery with leaves whole-kernel corn tomatoes bananas -- firm, green-tipped Salt and pepper -- to taste

In large, covered kettle, over medium-low heat, simmer chicken, onions, salt and 4 cups of hot water for 2 hours or until chicken is tender. Remove chicken to cutting board; cut meat from bones into chunks; discard bones. Skim any fat from surface of broth. Add chicken, celery, corn and tomatoes to soup. Continue simmering, covered, for 10 minutes. Season to taste. Five minutes before serving, peel bananas, slice diagonally into 1-inch slices. Add sliced bananas to soup, continue cooking just until bananas are tender. Serve immediately. Serves : 4 to 6 Cuisine: "Mexican" Source: "Turbana Corporation" S(Internet address): "http://www.turbana.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 326 Calories (kcal); 10g Total Fat; (27% calories from fat); 33g Protein; 27g Carbohydrate; 92mg Cholesterol; 494mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 5829 2679 0 0 2656 2865 0 0 0 * Exported from MasterCook * Mexican Chorizo Recipe By Serving Size Categories Amount -------1 1 1/2 1/4 1/4 1/4 1/4 2 1 : : 8 Preparation Time :0:05 : Nat. Pork Producers Council

Pork

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

Ingredient -- Preparation Method -------------------------------ground red chilis lean ground pork ground coriander ground cloves ground black pepper oregano ground cumin minced garlic salt

Thoroughly mix seasonings into ground pork. Shape into patties and brown OR crumble and fry for use in a recipe. Cuisine: "Mexican" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:10" - - - - - - - - - - - - - - - - - - Per serving: 128 Calories (kcal); 10g Total Fat; (70% calories from fat); 9g Protein; trace Carbohydrate; 33mg Cholesterol; 300mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3624 5830 0 0 0 0 0 0 0 * Exported from MasterCook * Mexican Concha Rolls Recipe By Serving Size Categories : : 14 Preparation Time :0:00 : Breads

Fleischmann's Yeast

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

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

Ingredient -- Preparation Method -------------------------------DOUGH all-purpose flour (4 1/2 to 5 cups) sugar Fleischmann's� Active Dry or Rapid Rise Yeast salt water milk butter or margarine -- cut into pieces eggs chopped or pitted dates -- snipped CINNAMON TOPPING sugar butter or margarine -- softened egg yolk all-purpose flour ground cinnamon

Make dough: In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat water, milk and butter until very warm (120� to 130�F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 35 to 45 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.) Punch dough down. Remove dough to lightly floured surface. Knead in dates. Divide dough into 14 equal pieces; form into smooth balls. Place on two greased baking sheets. With palm of hand, flatten each ball slightly. Make topping: In medium bowl, combine sugar and butter. Stir in egg yolk, flour and cinnamon; blend well. Divide into 14 equal portions. With palm of hand, flatten each portion of topping into a 2 1/2-inch round; place one round on top of each dough ball. With sharp knife, make cuts, 1/4-inch deep, on top of each roll to resemble seashell. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Bake at 375�F for 15 to 18 minutes or until golden; switch positions of sheets halfway through baking for even browning. Remove from sheets; cool on wire racks. _____________________ CINNAMON-CHOCOLATE TOPPING: Stir 2 tablespoons unsweetened cocoa into Cinnamon Topping. Cuisine: "Mexican" Source:

"Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "14 Rolls" - - - - - - - - - - - - - - - - - - Per serving: 333 Calories (kcal); 8g Total Fat; (22% calories from fat); 7g Protein; 59g Carbohydrate; 61mg Cholesterol; 158mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 14 0 26366 0 0 0 0 0 2662 0 0 0 0 0 0 0 * Exported from MasterCook * Mexican Corn and Bean Salad Recipe By Serving Size Categories Amount -------3 2 3/4 3/4 1 1 2 1 1/2 1/4 : : 6 Preparation Time :0:00 : Ontario White Bean Producers Side Dishes

Salads

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

Ingredient -- Preparation Method -------------------------------cooked white pea beans frozen corn -- rinsed red sweet pepper -- diced medium or hot chunky salsa Juice of one lime vegetable oil (such as canola) celery -- diced green onions -- finely chopped ground cumin salt chopped coriander

In a large non-reactive bowl, combine all ingredients except the coriander. Chill in the refrigerator for at least 3 hours or overnight. Just before serving, mix in the fresh coriander. Garnish with additional sprigs of coriander and serve.

Cuisine: "Mexican" Source: "Ontario White Bean Producers" S(Internet address): "http://users.imag.net/~lon.whitepeabeans/" T(Refrigerate): "3:00" - - - - - - - - - - - - - - - - - - -

Per serving: 211 Calories (kcal); 3g Total Fat; (12% calories from fat); 11g Protein; 38g Carbohydrate; 0mg Cholesterol; 333mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Alternative: Use hot salsa, hot sauce, or finely chopped jalape�os for a spicier salad. � An excellent source of Folate, Vitamin C and Magnesium. � A good source of Thiamin, Iron and Phosphorus. � A very high source of dietary fibre. ____________________ Ontario White Bean Producers 4206 Raney Crescent London, Ontario N6L 1C3 Canada Tel: (519) 652-3566 Fax: (519) 652-9607 E-mail: whitepeabeans@wwdc.com Nutr. Assoc. : 5513 0 4713 1325 2130706543 1563 0 0 0 0 414 * Exported from MasterCook * Mexican Corn Bubbles Recipe By Serving Size Categories Amount -------5 1 1/2 2 1/4 4 1 1 1/2 1 3/4 1/2 1/4 1 4 : : 24 Preparation Time :0:00 : Breads Snacks

Fleischmann's Yeast

Measure -----------cups cups packages cup teaspoons tablespoon teaspoons cups cup cup 4-ounce jar ounces

Ingredient -- Preparation Method -------------------------------all-purpose flour (5 to 5 1/2 cups) yellow cornmeal Fleischmann's� Rapid Rise Yeast sugar salt chili powder jalape�o peppers milk water butter or margarine sliced pimientos -- well drained mild white cheese -- cut into 24 cubes

Set aside 1 cup flour. In large bowl, mix remaining flour, cornmeal, undissolved yeast, sugar, salt, chili powder and jalape�o peppers. Heat milk, water and butter until hot to touch (125� to 130�F); stir into dry mixture. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Divide dough into 24 equal pieces. With palms of hands, flatten to 3-inch circles. Place 3 to 4 strips of pimientos and 1 cube of cheese in center of each circle. Pull up edges and pinch to enclose filling. Place balls in 2 greased 9-inch round cake pans. Cover; let rise in warm, draft-free

place until doubled in size, about 40 minutes. Bake at 375�F for 25 minutes or until done. Remove from pans and cool on wire racks. Cuisine: "Mexican" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "24 Rolls" T(Baking Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 183 Calories (kcal); 4g Total Fat; (22% calories from fat); 5g Protein; 30g Carbohydrate; 12mg Cholesterol; 455mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 14 0 26366 0 0 0 20103 0 0 0 1603 20 * Exported from MasterCook * Mexican Pork and Bean Soup Recipe By Serving Size Categories Amount -------1/2 1 1 1 1 1 1 1 1/2 1/2 1/4 : : 6 Preparation Time :0:15 : Nat. Pork Producers Council

Soups/ Stews

Measure Ingredient -- Preparation Method ------------ -------------------------------pound lean ground pork small onion -- diced clove garlic -- minced 14 1/2-ounce can chicken broth 14 1/2-ounce can Mexican-style chopped tomatoes 15-ounce can pinto beans, drained teaspoon chili powder teaspoon ground cumin teaspoon oregano teaspoon salt teaspoon cayenne

In large heavy saucepan brown and crumble ground pork. Stir in onion and garlic; cook and stir until onion is soft, about 3 minutes. Stir in all remaining ingredients, bring to a boil, lower heat and simmer about 10 minutes. Cuisine: "Mexican" Source:

"National Pork Producers Council" S(Internet address): "http://www.nppc.org" Yield: "6 cups" - - - - - - - - - - - - - - - - - - Per serving: 187 Calories (kcal); 9g Total Fat; (42% calories from fat); 12g Protein; 15g Carbohydrate; 27mg Cholesterol; 992mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3623 0 0 0 5304 4510 0 0 0 0 0 * Exported from MasterCook * Mexican Pork Salad Recipe By Serving Size Categories Amount -------1 4 1 1 1 1 1 3/4 1/2 1/4 : : 4 Preparation Time :0:15 : Nat. Pork Producers Council Salads

Pork

Measure -----------pound cups medium medium small tablespoon teaspoon teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------boneless pork loin -- cut into 3 � 1/2 � 1/4 inch strips shredded lettuce orange -- peeled, sliced and quartered avocado -- peeled, seeded and diced red onion -- sliced and separated into rings oil chili powder salt dried oregano leaves -- crushed ground cumin

Place lettuce on serving platter. Arrange orange, avocado and red onion over lettuce. Heat oil in large frying pan; add chili powder, salt, oregano and cumin. Add pork loin strips and stir-fry over medium-high heat 5-7 minutes or until pork is tender. Spoon hot pork strips over lettuce mixture. Serve immediately. Cuisine: "Mexican" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 286 Calories (kcal); 16g Total Fat; (50% calories from fat); 23g Protein; 13g Carbohydrate; 51mg Cholesterol; 459mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 26384 0 0 0 0 0 0 0 3133 0 * Exported from MasterCook * Mexican Skillet Rice Recipe By Serving Size Categories Amount -------3/4 1 1 1/2 1 1/2 3 1 2 1 : : 6 Preparation Time :0:00 : Main Dishes The Rice Council

Microwave

Measure -----------pound medium tablespoons teaspoon teaspoon cups 16-ounce can 4-ounce cans medium

Ingredient -- Preparation Method -------------------------------lean ground pork or lean ground beef onion -- chopped chili powder ground cumin salt cooked brown rice pinto beans -- drained diced green chiles fresh tomato -- seeded and chopped (optional) Fresh cilantro sprig -- for garnish

Cook meat in large skillet over medium-high heat until brown, stirring to crumble; drain. Return meat to skillet. Add onion, chili powder, cumin and salt; cook until onion is soft but not brown. Stir in rice, beans and chiles; thoroughly heat. Top with tomato; garnish with cilantro. Serve immediately. Cuisine: "Mexican" Source: "The Rice Council" S(Internet address): "http://www.usarice.com/domestic/recipes/" - - - - - - - - - - - - - - - - - - Per serving: 347 Calories (kcal); 14g Total Fat; (35% calories from fat); 17g Protein; 40g Carbohydrate; 41mg Cholesterol; 549mg Sodium Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Microwave Oven Instructions: 1. Combine meat and onion in a 2- to 3-quart baking dish, stirring well. Cover with wax paper and cook on HIGH 4 to 5 minutes, stirring after 2 minutes, or until meat is no longer pink. Drain. 2. Add chili powder, cumin, salt, rice, beans and chiles. Cook on HIGH 4 to 5 minutes, stirring after 2 minutes, or until thoroughly heated. Top with tomato.

Nutr. Assoc. : 3623 0 0 0 0 0 4510 3575 0 2130706543 * Exported from MasterCook * Mission Hill Bocaditos Recipe By Serving Size Categories Amount -------2 3/4 3/4 1 2 2 1 2 : : 16 Preparation Time :0:10 : Appetizers Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless pork loin -- cut into 3/4" cubes apple juice cider vinegar hot pepper sauce chili powder oregano cumin garlic cloves -- crushed

In a 1-gallon self-sealing plastic bag, combine all ingredients and mix well. Seal bag and marinate in the refrigerator 8-12 hours or overnight. Heat oven to 350�F. Remove pork cubes from marinade, discarding marinade. Pat pork dry with paper toweling; place cubes in a single layer, not touching, in a shallow baking pan and bake at 350�F for 25-30 minutes, until pork is just tender and lightly browned. Remove to serving platter or chafing dish and serve hot as an appetizer. Cuisine: "Mexican" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 88 Calories (kcal); 4g Total Fat; (40% calories from fat); 11g Protein; 3g Carbohydrate; 18mg Cholesterol; 266mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 888 0 0 0 0 0 0 0 * Exported from MasterCook * Moravian Christmas Loaves Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Breads

Fleischmann's Yeast

Holiday Amount -------1 1 2 1 1/2 1/2 Measure -----------cup cup cup tablespoons tablespoon Ingredient -- Preparation Method -------------------------------Basic Bread Dough blanched, slivered almonds -- toasted chopped dates chopped citron egg white -- lightly beaten blanched, slivered almonds sugar

Prepare dough as directed and let rise (or rest) once. Omit topping. Punch dough down and turn out onto lightly floured surface. Knead in blanched, slivered almonds, toasted and chopped dates and chopped citron. Divide dough in half. Roll each to 7- � 12-inches. Roll up from short sides; pinch seams and ends to seal. Place, seam side down, in 2 greased 8 1/2- � 4 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. With sharp knife, make lengthwise slash (1/8-inch deep) on top of loaves. Brush with 1 lightly beaten egg white and sprinkle with 1 tablespoon sugar and 2 tablespoons blanched, slivered almonds, dividing evenly. Bake at 375�F for 40 minutes or until done. Remove from pans; cool on wire racks. Cuisine: "Moravian" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Loaves" T(Baking Time): "0:40" - - - - - - - - - - - - - - - - - - Per serving: 94 Calories (kcal); 5g Total Fat; (48% calories from fat); 2g Protein; 10g Carbohydrate; 4mg Cholesterol; 18mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 4982 0 2429 0 4982 0 * Exported from MasterCook * Moravian Sugar Bread Recipe By Serving Size : : 20 Preparation Time :0:00

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

: Fleischmann's Yeast Sweet Breads and Coffee Cakes Measure -----------cups cup packages teaspoon cup cup cup cups teaspoons cup

Snacks

Ingredient -- Preparation Method -------------------------------all-purpose flour (5 3/4 to 6 1/4 cups) sugar Fleischmann's� Active Dry or Rapid Rise Yeast salt water (reserved from boiling potatoes or tap water) butter or margarine eggs -- at room temperature mashed cooked potato -- at room temperature* SUGAR AND SPICE TOPPING packed light brown sugar ground cinnamon butter or margarine -- softened

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat water and butter until very warm (120� to 130�F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and potato; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe.) Meanwhile, combine ingredients for topping. Blend well. Punch dough down. On lightly floured surface, divide dough into 2 equal pieces. Roll to fit 2 greased 9- � 13-inch baking pans or 2 greased 12-inch pizza pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. With finger, make indentations in dough at 1-inch intervals. Sprinkle topping evenly over dough, filling indentations. Bake at 375�F for 15 to 20 minutes or until done. Switch the positions of pans on oven racks halfway through baking time for even browning. Remove from pans; cool on wire racks. Cuisine: "Moravian" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Coffee Cakes" - - - - - - - - - - - - - - - - - - Per serving: 293 Calories (kcal); 7g Total Fat; (22% calories from fat); 5g

Protein; 52g Carbohydrate; 45mg Cholesterol; 210mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates NOTES : *To use instant potatoes: Combine 3/4 cup water and 1/4 cup milk in saucepan; bring to boil. Remove from heat and stir in 3/4 cup instant potato flakes or buds. Cool to room temperature. Nutr. Assoc. : 14 0 26366 0 1582 0 0 4113 0 0 0 0 0 * Exported from MasterCook * Moroccan Fish Tagine with Sea Parsley� Recipe By Serving Size Categories Amount -------2 12 2 2 2 1 2 3 4 4 4 : : 4 Preparation Time :0:00 : Fish/ Seafood Ocean Produce International

Main Dishes

Measure -----------ounces tablespoons tablespoons small tablespoons tablespoons tablespoons 6-ounce 6-ounce

Ingredient -- Preparation Method -------------------------------garlic cloves tomatoes -- sliced ground cumin green peppers -- seeded and thinly sliced paprika red chili -- (optional) tomato pur�e chopped Sea Parsley� lemon juice cutlets of whiting OR cutlets of cod Salt and ground black pepper Sea Parsley� and chopped coriander to garnish

Mix together the garlic, cumin, paprika, chili, tomato pur�e, Sea Parsley� and lemon juice. Spread this mixture over the fish, cover and chill for about 30 minutes to let the flavor penetrate the fish. Preheat the oven to 400�F. Arrange half of the tomatoes and peppers in a baking dish. Cover with the fish, in one layer, then arrange the remaining tomatoes and peppers on top. Cover the baking dish with foil and bake for about 45 minutes, until the fish is tender. Sprinkle with chopped Sea Parsley� and fresh coriander. Cuisine: "Moroccan" Source: "Ocean Produce International" S(Internet address): "http://www.oceanproduce.com/" - - - - - - - - - - - - - - - - - - Per serving: 208 Calories (kcal); 3g Total Fat; (11% calories from fat); 33g

Protein; 15g Carbohydrate; 73mg Cholesterol; 139mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 1101 1505 524 0 2130706543 0 2748 0 0 * Exported from MasterCook * Moroccan Pork Recipe By Serving Size Categories Amount -------1 1/2 2 12 1 1/2 1/2 2 2 3 2 1 1/2 2 : : 6 Preparation Time :0:10 : Main Dishes Pork

Nat. Pork Producers Council

Measure -----------pounds 16-ounce cans ounces large cup cup tablespoons tablespoons cloves teaspoons teaspoons tablespoons

Ingredient -- Preparation Method -------------------------------boneless pork loin roast -- cut into 1-inch cubes garbanzo beans -- drained plum tomatoes -- cut into 1-inch cubes (about 2 cups) yellow bell pepper -- seeded, cut into 1-inch squares chopped red onion golden raisins tomato paste water garlic -- minced instant chicken bouillon ground cumin peanut butter Hot cooked couscous (optional)

Place garbanzo beans, tomatoes, bell pepper, onion, raisins, tomato paste, water, garlic, chicken bouillon and cumin in 5-quart slow cooker. Mix until well combined. Place pork slices on top of bean mixture. Cover. Cook on low heat setting 6-7 hours, or until pork is tender. Stir in peanut butter. Serve over couscous if desired. Cuisine: "Moroccan" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "6:30" - - - - - - - - - - - - - - - - - - Per serving: 507 Calories (kcal); 15g Total Fat; (26% calories from fat); 41g Protein; 53g Carbohydrate; 93mg Cholesterol; 599mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 5790 2603 0 0 4712 0 0 0 0 322 0 0 2130706543 * Exported from MasterCook * Moroccan-Style Pork Stew with Couscous Recipe By Serving Size Categories Amount -------3 1/2 1 1 1 3/4 1/4 2 1 2 1 1 1 2 1 1/2 1 : : 6 Preparation Time :0:20 : Nat. Pork Producers Council

Pork

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

Ingredient -- Preparation Method -------------------------------boneless pork chops -- cut into 3/4" cubes cup all-purpose flour teaspoon chili powder teaspoon ground turmeric teaspoon ground cinnamon teaspoon salt teaspoon ground black pepper teaspoons olive oil large onion -- halved crosswise cut into thin wedges green bell peppers -- seeded and cut into 1/2 inch slices 15-ounce can garbanzo beans -- drained 14 1/2-ounce can beef broth 14 1/2-ounce can diced tomatoes -- with juice 5 1/2-ounce cans hot-style vegetable juice 8-ounce can tomato sauce cup raisins 10-ounce package couscous

Preheat oven to 350�F. In a plastic bag combine the flour, onion salt, chili powder, black pepper, turmeric and cinnamon. Add the pork cubes, a few at a time, and shake to thoroughly coat with the flour mixture; set aside. In a large nonstick skillet heat the oil; cook & stir onion and green pepper until tender but not brown. Add pork and cook, stirring occasionally, for 2-3 minutes or until browned. Transfer mixture to a 4-quart casserole, reserving drippings. In a medium bowl stir together the beef broth and remaining flour mixture; stir into the drippings. Add the undrained tomatoes, vegetable juice, tomato sauce and raisins. Cook, stirring constantly, until the mixture thickens. Cook, stirring constantly, one minute longer. Pour broth mixture over pork and vegetables and stir to combine. Bake, covered, for 45 minutes or until vegetables are tender, stirring occasionally. Prepare couscous according to package directions. To serve, spoon the couscous into soup bowls. Ladle stew over the couscous. Cuisine: "Moroccan" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org"

T(Cooking Time): "0:45" - - - - - - - - - - - - - - - - - - Per serving: 492 Calories (kcal); 6g Total Fat; (10% calories from fat); 26g Protein; 85g Carbohydrate; 26mg Cholesterol; 1436mg Sodium Food Exchanges: 4 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5782 0 0 0 0 0 0 0 0 0 2603 0 219 5084 0 0 0 * Exported from MasterCook * Mughlai Mutton Curry Recipe By Serving Size Categories : : 4 Preparation Time :0:40 : Amma's Indian Recipes Sauces and Toppings

Curry Side Dishes

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

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

Ingredient -- Preparation Method -------------------------------REQUIRED INGREDIENTS mutton bay leaves SET ONE onion green chilies yogurt ginger garlic curry leaves SET TWO whole clove coriander seeds cardamom turmeric gasagasaalu (poppy seeds) red chiles (Not the dry ones. These are ripe green chilies) oil Salt -- to taste

large cup teaspoon teaspoon

teaspoons teaspoon teaspoons cup

Make into a paste Set 1 by adding a little amount of water. Keep aside. Make into a powder Set 2 and keep aside. In a large bowl mix mutton pieces, salt and paste of Set 1. Keep aside for 40 minutes and then in a pot, in sufficient amount of water, cook on medium heat until the meat becomes tender. Now in a wide skillet heat oil and when oil is hot add chopped red chili,

bay leaves and meat from the above dish. (Do not add any remaining liquid. This will be needed later.) Fry on high heat for seven minutes and then add the powder of Set 2. Fry for two more minutes on low heat and then add the remaining liquid from the pot. Now cook on low heat for a few minutes or until the sauce thickens. Garnish lightly with fresh butter and serve hot. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" T(Cooking time): "0:40" - - - - - - - - - - - - - - - - - - Per serving: 721 Calories (kcal); 61g Total Fat; (74% calories from fat); 28g Protein; 18g Carbohydrate; 108mg Cholesterol; 135mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates Serving Ideas : This dish goes very well with paratha and plain white rice and gives off the wonderfully fresh aroma of curry leaves. Nutr. Assoc. : 0 3832 0 0 0 0 3575 0 0 0 0 0 0 0 0 0 0 1156 4702 0 0 * Exported from MasterCook * Mulakkaya Sambhar Recipe By Serving Size Categories : : 0 Preparation Time :0:25 : Amma's Indian Recipes Main Dishes

Curry Vegetables

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

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

15 3

Ingredient -- Preparation Method -------------------------------REQUIRED INGREDIENTS split red gram (arhar dal in Hindi, kandipappu inTelugu) tamarind paste turmeric mustard seeds red chili powder curry leaves (15 to 20 leaves) oil Salt -- to taste SET ONE tomatoes onions green chiles

2 2 3

medium medium small

3 1 1 3 1 2 1 1 1/4

medium teaspoon teaspoon teaspoons teaspoon teaspoon small piece teaspoon

drumsticks SET TWO rice split black gram coriander seeds bengal gram fenugreek seeds dry red chilies asafoetida* oil

In a small skillet heat one teaspoon of oil and add Set 2. On less than medium heat, fry until rice turns light brown. Remove from heat and let cool. When cooled make into a fine powder and keep aside. Cut ingredients of Set 1 into slightly larger than bite-sized pieces. (Drumstick is usually cut into pieces, each of length 2 1/2 inches.) Keep aside. Add two cups of water to the split red gram and boil until very soft. In a large pot add 4 cups water, tomato, drumstick, onion and green chili pieces, tamarind paste, turmeric, salt and red chili powder and on medium heat bring to a boil. Cook for 10 more minutes or until the vegetable pieces are soft. Now add the cooked red gram and cook for 10 more minutes. Now add powdered Set 3 and stir well and cook again for 10 minutes. In a deep skillet heat oil and add mustard seeds. When mustard seeds begin to pop, add coriander and curry leaves. Fry for two minutes and now add asafoetida. Immediately add contents of the above pot and cover. Remove from heat. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" T(Cooking time): "0:45" - - - - - - - - - - - - - - - - - - Per serving: 941 Calories (kcal); 65g Total Fat; (60% calories from fat); 45g Protein; 52g Carbohydrate; 151mg Cholesterol; 209mg Sodium Food Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 8 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Serving Ideas : This goes very well with dosa and plain white rice. NOTES : *Asafoetida may be omitted if you need a strong drumstick flavour. You may use 1 1/2 teaspoon of Amma's Sambhar Powder instead of Set 2. Nutr. Assoc. : 0 0 0 0 939 3716 0 0 2614 0 0 0 0 3577 2575 0 0 0 0 0 0 3271 26642 0 0

* Exported from MasterCook * Musaka Recipe By Serving Size Categories Amount -------1 1/2 1 1/2 2 1 3 1/2 : : 4 : Beef Preparation Time :0:00

Yugoslavia.com

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

Ingredient -- Preparation Method -------------------------------whole eggplant rice salt onions -- chopped ground beef and pork -- mixed eggs milk Salt and pepper

Peel and slice an eggplant in 1/2 inch pieces. Salt and let stand 20 min. Drain. Dip pieces in flour and fry in hot oil. Meanwhile, cook 1/2 cup rice in 1 1/2 teaspoon salt. In same skillet in which eggplant was fried, add 2 chopped onions. Fry until soft. Add 1 pound ground beef and pork mixed, season. Put one layer of eggplant in a baking dish. Then spoon a layer of rice, then a layer of meat mixture. Repeat in this way until dish is almost filled. Then make a custard by beating 3 eggs with 1/2 cup milk, salt and pepper. Pour this over mixture and bake about 45 minutes in a 325� oven or until custard is set. Cuisine: "Yugoslavian" Source: "WWW.Yugoslavia.com" S(Internet address): "http://www.yugoslavia.com/Culture/HTML/yu.html" - - - - - - - - - - - - - - - - - - Per serving: 555 Calories (kcal); 35g Total Fat; (56% calories from fat); 27g Protein; 32g Carbohydrate; 241mg Cholesterol; 939mg Sodium Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 3605 0 0 0 * Exported from MasterCook * Mushu Pork Omelet Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Breakfast/ Brunch Eggs

California Egg Commission Omelettes

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

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

Ingredient -- Preparation Method -------------------------------oil liquid or frozen whole egg OR California Fresh Eggs boneless pork -- slivered Oriental dried black mushrooms -- rehydrated and thinly cabbage -- thinly sliced green onions -- shredded carrot -- grated Cooking sauce COOKING SAUCE garlic -- minced ginger -- minced soy sauce dry sherry sesame oil cornstarch white pepper

Heat 2 tablespoons oil in large wok or saut� pan. Pour eggs into wok and cook, stirring until softly scrambled. Remove from pan and set aside. Add pork and stir fry until cooked. Remove from pan and add to cooked eggs. Add mushrooms, cabbage, onions and carrot and stir fry until vegetables start to soften. Add cooking sauce, pork and eggs and continue to cook until eggs and pork are reheated through and vegetables are just cooked. DIRECTIONS FOR COOKING SAUCE:(makes 3/4 cup) Combine all ingredients. Stir just before using. ASSEMBLY: Prepare omelet. Place 1 cup filling on one side. Fold over and slide onto serving plate. Cuisine: "Chinese" Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " - - - - - - - - - - - - - - - - - - Per serving: 558 Calories (kcal); 27g Total Fat; (42% calories from fat); 37g Protein; 44g Carbohydrate; 467mg Cholesterol; 907mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 2130706543 0 3854 4575 2619 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Nimma Pulihora (Lemon Rice) Recipe By Serving Size Categories Amount -------2 1/3 6 3 1 4 4 1/2 : : 3 Preparation Time :0:20 : Amma's Indian Recipes Side Dishes

Curry

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

1/2

Ingredient -- Preparation Method -------------------------------white rice (not any flavored variety) lemon juice Salt -- to taste cooking oil black mustard stems curry leaf fist full peanuts green chiles -- chopped turmeric water

In a large bowl, add water and rice and cook until well done. Keep it aside. Meanwhile in a large skillet, heat cooking oil on low heat. To this add black mustard, peanuts, turmeric and fry till peanuts start to split. Then add chopped green chilies, curry leaves and salt. After three minutes remove from heat and add the lemon juice and stir. To this add cooked rice and mix thoroughly. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" - - - - - - - - - - - - - - - - - - Per serving: 1003 Calories (kcal); 52g Total Fat; (45% calories from fat); 23g Protein; 116g Carbohydrate; 0mg Cholesterol; 34mg Sodium Food Exchanges: 7 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates NOTES : You can adjust the amount of lemon juice according to your taste. Nutr. Assoc. : 5547 0 0 0 943 0 5377 3577 0 0 * Exported from MasterCook * No-Fuss Beef Lasagna Recipe By :

Serving Size Categories Amount -------1 1/4 1 14 1/2 1/4 15 1/4 1 10 1 1/2

: 12 Preparation Time :0:00 : Beef Texas Beef Council

Pasta

Measure -----------pound teaspoon jar ounces teaspoon ounces cup cups

Ingredient -- Preparation Method -------------------------------ground beef, lean salt spaghetti sauce Italian-style diced tomatoes -- undrained red pepper -- ground part-skim Ricotta cheese Parmesan cheese -- grated egg -- beaten lasagna noodles -- uncooked part-skim Mozzarella cheese -- shredded

Heat oven to 375�F. In large nonstick skillet, brown ground beef over medium heat 8 to 10 minutes or until no longer pink. Pour off drippings. Season beef with salt; stir in spaghetti sauce, tomatoes and red pepper; set aside. Meanwhile in medium bowl, combine Ricotta cheese, Parmesan cheese and egg. Spread 2 cups beef sauce over bottom of 13 � 9-inch baking dish. Arrange 4 lasagna noodles lengthwise in single layer. Place 5th noodle across end of baking dish, breaking noodle to fit dish; press noodles into sauce. Spread entire Ricotta cheese mixture over noodles; sprinkle with 1 cup Mozzarella cheese and top with 1 1/2 cups beef sauce. Arrange remaining noodles in single layer; press lightly into sauce. Top with remaining beef sauce. Bake 45 minutes or until noodles are tender. Sprinkle remaining Mozzarella cheese on top; tent lightly with aluminum foil. Let stand 15 minutes; cut into 12 (3 � 3-inch) squares. Cuisine: "Italian" Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" Start to Finish Time: "1:05" - - - - - - - - - - - - - - - - - - Per serving: 276 Calories (kcal); 15g Total Fat; (50% calories from fat); 18g Protein; 16g Carbohydrate; 64mg Cholesterol; 404mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3885 0 0 350 0 0 0 0 306 26145 * Exported from MasterCook * Norwegian Julekake

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

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

Sweet Breads and Coffee Cakes

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

Ingredient -- Preparation Method -------------------------------warm water (105� to 115�F) Fleischmann's� Active Dry Yeast -- * see note milk (105� to 115�F) sugar salt ground cardamom butter or margarine -- at room temperature all-purpose flour seedless golden raisins candied mixed fruit egg white lightly beaten with water Confectioners' sugar frosting -- optional

Place warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir in milk, sugar, salt, ground cardamom, butter and 2 cups flour. Beat until smooth. Add raisins and mixed fruit; blend well. Stir in enough additional flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in bulk, about 1 1/2 hours. Punch dough down; shape into round ball. Place in greased 9-inch round cake pan. Flatten top. Cover; let rise in warm, draft-free place until doubled in bulk, about 1 hour. Brush with egg white mixture. Bake at 350�F for 1 hour or until done. Remove from pan and cool on wire rack. Decorate with confectioners' sugar frosting, if desired. Cuisine: "Norwegian" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 249 Calories (kcal); 7g Total Fat; (23% calories from fat); 5g Protein; 43g Carbohydrate; 18mg Cholesterol; 210mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : *To save up to 50% rising time use Fleischmann's� Rapid Rise Yeast. Follow Quick Mix steps on package back.

Nutr. Assoc. : 5472 26366 4138 0 0 0 0 0 4882 2431 0 0 0 0 * Exported from MasterCook * Oaxacan Pork Mole Recipe By Serving Size Categories Amount -------1 1/2 1 2 2 1 1/2 2 2 2 1/2 1 1/2 : : 6 Preparation Time :0:20 : Main Dishes Pork

Nat. Pork Producers Council

Measure -----------pounds tablespoon cups teaspoons teaspoons teaspoons teaspoons 28-ounce cans teaspoon teaspoons

Ingredient -- Preparation Method -------------------------------boneless pork loin -- diced vegetable oil diced onion ground cumin chili powder cocoa ground cinnamon crushed tomatoes salt sugar

Heat oil in 4-quart saucepan; saut� pork and onion, stirring, until pork is lightly browned. Stir in cumin, chili powder, cocoa and cinnamon; stir to coat pork. Add tomatoes, salt and sugar, bring to a simmer and simmer for 8-10 minutes. Cuisine: "Mexican" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 268 Calories (kcal); 8g Total Fat; (26% calories from fat); 26g Protein; 26g Carbohydrate; 51mg Cholesterol; 578mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26384 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Okra Fry Recipe By Serving Size Categories Amount : : 4 Preparation Time :0:15 : Amma's Indian Recipes

Side Dishes

Measure

Ingredient -- Preparation Method

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

-----------pound large teaspoon teaspoon cup medium teaspoon tablespoons

-------------------------------okra -- (half-inch pieces) onion crushed garlic red chili powder yogurt (plain) green chiles -- (sliced lengthwise) turmeric Salt -- to taste oil

Heat oil in a nonstick skillet, add finely chopped onion and fry until light brown. Then add garlic and fry for a minute. Now add chopped okra and sliced green chile. Fry on high heat for three minutes and then add salt and turmeric. Lower heat to medium, add yogurt and cook until yogurt is absorbed. Then sprinkle cumin seed powder and remove from heat. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" - - - - - - - - - - - - - - - - - - Per serving: 175 Calories (kcal); 12g Total Fat; (57% calories from fat); 4g Protein; 15g Carbohydrate; 4mg Cholesterol; 32mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Goes well with rice and paratha. Nutr. Assoc. : 0 0 20130 2614 4523 3577 0 0 0 * Exported from MasterCook * Orange Asparagus Stir-Fry Recipe By Serving Size Categories Amount -------1 2 12 3 1 1 1 : : 8 Preparation Time :0:00 : National Pasta Association Vegetables

Pasta

Measure -----------pound teaspoons ounces medium bunch pound cup

Ingredient -- Preparation Method -------------------------------Mostaccioli, Ziti, or other medium pasta shape -- uncooked vegetable oil -- divided frozen small shrimp -- thawed carrots -- thinly sliced on diagonal scallions -- sliced asparagus -- cut diagonally into 2-inch lengths fresh orange juice

Salt and pepper -- to taste Prepare pasta according to package directions. While pasta is cooking, warm 1 teaspoon vegetable oil over high heat in a large non-stick wok or skillet. Stir-fry the shrimp until firm, opaque and lightly browned, about 3 minutes. Remove and set aside. Add the remaining teaspoon of vegetable oil to the pan and stir-fry the carrots for 2 minutes. Add the asparagus and scallions and stir-fry for another 3 to 4 minutes, until asparagus is tender-crisp. When pasta is done, drain it well. Add pasta, shrimp and orange juice to skillet and toss until hot, about 2 minutes. Season to taste with salt and pepper and transfer to a serving bowl. Serve immediately. Cuisine: "Asian" Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 299 Calories (kcal); 3g Total Fat; (8% calories from fat); 17g Protein; 50g Carbohydrate; 65mg Cholesterol; 78mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 323 0 1372 0 0 0 0 0 * Exported from MasterCook * Oriental Beef Salad Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Beef Salads

One Dish Meal Texas Beef Council

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

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

Ingredient -- Preparation Method -------------------------------boneless beef sirloin -- cut 3/4 inch thick OR pound top round steak -- cut 3/4 inch thick cup dry sherry cup reduced-sodium soy sauce tablespoon cornstarch tablespoons vegetable oil -- divided ounces mushrooms -- sliced 6-ounce package frozen pea pods -- defrosted cups lettuce -- thinly sliced Crisp chow mein noodles (optional) Red bell pepper slices (optional)

Cut beef steak into 1/8-inch thick strips. Combine sherry, soy sauce and

cornstarch; pour over strips, stirring to coat. Heat 2 tablespoons oil in large nonstick skillet over medium high heat. Add mushrooms and pea pods; reserve. Drain marinade from beef and reserve. Add remaining oil to skillet. Stir-fry beef strips (1/2 at a time), 1 to 2 minutes. Return vegetables, beef and marinade to skillet; cook and stir until sauce thickens. Serve beef mixture over lettuce. Garnish if desired. Cuisine: "Asian" Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" Start to Finish Time: "0:30" - - - - - - - - - - - - - - - - - - Per serving: 362 Calories (kcal); 21g Total Fat; (54% calories from fat); 28g Protein; 11g Carbohydrate; 53mg Cholesterol; 666mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2130706543 0 5311 0 0 0 0 0 3453 0 2692 20164 * Exported from MasterCook * Oriental Chicken Hazelnut Salad Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Dundee Hazelnuts Salads

Poultry The Oregon Hazelnut Industry

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

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

Ingredient -- Preparation Method -------------------------------cooked chicken breast -- cubed shredded carrots bean sprouts (5 ounces) red sweet pepper -- diced sliced olives sliced celery roasted and coarsely chopped Oregon hazelnuts chow mein noodles Combine all ingredients except noodles. DRESSING mayonnaise

1 1/2

cups

2 1 1 1

teaspoons tablespoon tablespoon teaspoon

curry powder teriyaki sauce lemon juice sesame seeds

Blend together and toss with salad ingredients. Just before serving, add noodles. Cuisine: "Asian" Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html" - - - - - - - - - - - - - - - - - - Per serving: 716 Calories (kcal); 65g Total Fat; (77% calories from fat); 24g Protein; 17g Carbohydrate; 73mg Cholesterol; 747mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2806 0 96 5204 4281 0 3677 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oriental Chicken Topping Recipe By Serving Size Categories : : 4 Preparation Time :0:45 : Idaho Potato Commission

Sauces and Toppings

Amount Measure -------- -----------4 large 1 tablespoon 2 small strips (about 2 cups) 1 small 1/2 cup 1/2 cup 1 cup 1 cup 2 teaspoons 2 teaspoons 2 tablespoons

Ingredient -- Preparation Method -------------------------------Idaho� Potatoes -- baked vegetable oil boneless skinless chicken breast halves -- cut into thin red onion -- sliced red bell pepper strips thinly sliced carrots snow peas -- halved diagonally chicken broth grated fresh ginger cornstarch reduced-sodium soy sauce

In large nonstick skillet, over medium-high heat, heat oil. Add chicken; cook, stirring until browned and cooked through, about 6 to 7 minutes. With slotted spoon, remove chicken from skillet, set aside. Add onion, red pepper and carrots. Cook until crisp-tender, about 4 to 5 minutes. Stir in snow peas, chicken broth and ginger. Bring to boil; reduce heat. Simmer until vegetables are tender, about 4 to 5 minutes. Return cooked chicken to skillet. In small bowl, combine cornstarch with

soy sauce. Add to skillet; stir. Bring to boil; cook until thickened, about 1 minute. Cut potatoes in half lengthwise, cutting almost to base of potato. Mash slightly with fork, leaving in skins. Spoon chicken and vegetable mixture over each potato, dividing evenly. Cuisine: "Asian" Source: "The Idaho Potato Commission" S(Internet address): "http://www.famouspotatoes.org/" - - - - - - - - - - - - - - - - - - Per serving: 245 Calories (kcal); 5g Total Fat; (17% calories from fat); 19g Protein; 32g Carbohydrate; 34mg Cholesterol; 544mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3740 0 0 0 26090 0 0 0 26076 0 5063 * Exported from MasterCook * Oriental Hazelnut Chicken Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Dundee Hazelnuts Poultry

Main Dishes The Oregon Hazelnut Industry

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

Measure -----------pounds tablespoons tablespoons teaspoons cup large cup cup teaspoon medium cup 8-ounce can

Ingredient -- Preparation Method -------------------------------chicken breast -- boned and skinned sherry soy sauce sugar cornstarch egg -- well beaten butter halved Oregon hazelnuts -- coarsely chopped finely chopped fresh ginger (1/4 tsp. powdered) garlic clove -- minced (1/2 tsp. garlic powder) hot water sliced bamboo shoots -- drained Cooked rice or linguine

Cut chicken breasts into bite-sized pieces. Combine marinade of sherry, soy sauce and sugar and pour over chicken. Marinate overnight or a minimum of 1 hour. Drain chicken, reserving the marinade. Dredge chicken in cornstarch, dip in beaten egg, place on a cake rack covered with wax paper and let dry for 30 minutes. Saut� hazelnuts in butter for 5 minutes; remove with slotted spoon. Add chicken to skillet and saut� with ginger

and garlic until golden brown on both sides. Add marinade, bamboo shoots and hot water to chicken. Cover and simmer 10 minutes. Add hazelnuts and serve over a bed of rice or linguine. Cuisine: "Asian" Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html" - - - - - - - - - - - - - - - - - - Per serving: 521 Calories (kcal); 39g Total Fat; (68% calories from fat); 24g Protein; 17g Carbohydrate; 131mg Cholesterol; 657mg Sodium Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 3677 26051 0 0 82 0 * Exported from MasterCook * Oriental Main Dish Salad Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Dundee Hazelnuts Poultry The Oregon Hazelnut Industry

Main Dishes Salads

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

Measure -----------cup cup cup tablespoons tablespoons teaspoons teaspoon 5-ounce can 5-ounce can pound tablespoon cup cup bunch small

Ingredient -- Preparation Method -------------------------------Gourmet Oregon Hazelnut Butter -- see recipe hot water soy sauce red wine vinegar Oriental sesame oil granulated sugar garlic cloves -- crushed crushed hot red pepper white turkey OR chicken meat pasta (linguine, fettuccine, seashells, etc.) vegetable oil roasted and chopped Oregon hazelnuts green onions broccoli -- cut into 1" florets carrots -- cut in half lengthwise

Combine hazelnut butter and hot water in blender or processor, mix until smooth. Add soy sauce, vinegar, sesame oil, sugar, garlic and red pepper, blend. Place meat (shredded slightly) in a medium bowl. Add hazelnut sesame sauce and stir. Cover and marinate in the refrigerator 2 hours. In

a large pot of boiling water, cook pasta until tender but firm, about 10 minutes. Drain and rinse under cool water. Drain well. In a large saucepan of boiling water, cook carrots about 3 minutes, then add broccoli and cook 3 more minutes, until broccoli is bright green and crisp-tender. Drain and rinse until cool; drain well. In a large bowl, toss pasta with vegetable oil. Add meat and sauce, vegetables, hazelnuts and onions. Toss and serve slightly chilled or at room temperature. Cuisine: "Asian" Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html" - - - - - - - - - - - - - - - - - - Per serving: 500 Calories (kcal); 30g Total Fat; (51% calories from fat); 16g Protein; 46g Carbohydrate; 57mg Cholesterol; 1187mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 3 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 1356 0 0 20099 2474 0 2130706543 4365 0 0 0 0 0 0 * Exported from MasterCook * Gourmet Oregon Hazelnut Butter Recipe By Serving Size Categories Amount -------1/2 2 1/3 1/2 : : 6 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Spreads

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

Ingredient -- Preparation Method -------------------------------butter or margarine lemon juice Oregon hazelnuts -- finely chopped salt celery salt cayenne pepper

Soften butter or margarine until just workable. Add other ingredients and thoroughly blend together. Serve at room temperature to top fish, chicken or warm vegetables. Will top six salmon steaks generously. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - Per serving: 185 Calories (kcal); 20g Total Fat; (94% calories from fat); 1g Protein; 1g Carbohydrate; 41mg Cholesterol; 334mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 3677 0 0 0 * Exported from MasterCook * Oriental Pork Soup Recipe By Serving Size Categories Amount -------1 1/2 1/8 6 2 1/2 3/4 1/4 : : 6 Preparation Time :0:20 : Nat. Pork Producers Council

Soups/ Stews

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

Ingredient -- Preparation Method -------------------------------sesame oil lean pork loin -- cut into 1/4" strips finely grated fresh ginger water instant chicken bouillon granules sliced carrots sliced fresh mushrooms sliced green onions Fresh cilantro sprigs (optional)

Heat sesame oil in a medium skillet. Add pork and ginger; saut� over medium heat 3-4 minutes. Drain pork and set aside. Bring water to a boil in a 4-quart Dutch oven; stir in bouillon granules. Add carrots; reduce heat, cover and simmer for 10 minutes. Add mushrooms, green onion and pork. Simmer for 2 minutes. Ladle into individual serving bowls. Top each serving with a sprig of cilantro, if desired. Cuisine: "Asian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 77 Calories (kcal); 4g Total Fat; (50% calories from fat); 7g Protein; 2g Carbohydrate; 17mg Cholesterol; 397mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 26384 20083 0 26441 0 0 0 2130706543 * Exported from MasterCook *

Oriental Pork Stir-Fry Recipe By Serving Size Categories Amount -------1 1/2 2 1 1 2 1 3 1 1 1/2 : : 6 Preparation Time :0:20 : Nat. Pork Producers Council

Stir Fry

Measure -----------pounds teaspoons teaspoon clove medium 8-ounce can tablespoons tablespoon cups

Ingredient -- Preparation Method -------------------------------pork tenderloin vegetable oil grated ginger root garlic -- minced green peppers -- cut into thin strips sliced water chestnuts -- drained soy sauce cornstarch cherry tomato halves 3 � 1/2 � 1/8-inch strips. Preheat cooking oil, stir-fry ginger root and from skillet. Add half the pork to browned. Remove from skillet.

Partially freeze pork; cut pork into nonstick fry pan over high heat; add garlic in hot oil 30 seconds; remove skillet; stir-fry 5 minutes or until

Stir-fry remaining pork 5 minutes or until browned; remove from skillet. Add green pepper and water chestnuts; stir-fry 3-4 minutes. Combine soy sauce and cornstarch; stir into vegetable mixture. Stir in pork; heat through. Add tomato halves, stirring to combine. Serve immediately. Cuisine: "Asian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 198 Calories (kcal); 6g Total Fat; (25% calories from fat); 25g Protein; 11g Carbohydrate; 74mg Cholesterol; 579mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 1586 0 0 20018 * Exported from MasterCook * Oriental Rice Pilaf Recipe By Serving Size Categories Amount -------: : 6 Preparation Time :0:00 : Microwave The Rice Council

Side Dishes

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

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

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

cup clove tablespoon cups cup tablespoon teaspoon cup cup tablespoons

chopped onion garlic -- minced sesame oil beef broth uncooked rice reduced-sodium soy sauce red pepper flakes -- or to taste thinly sliced green onions diced red pepper toasted sesame seeds

Cook onion and garlic in oil in a 2- to 3-quart saucepan over medium heat until onion is tender. Add broth, rice, soy sauce and pepper flakes. Bring to a boil; stir once or twice. Cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir green onions, red pepper and sesame seeds into cooked rice; cover and let stand 5 minutes. Fluff with fork. Cuisine: "Asian" Source: "The Rice Council" S(Internet address): "http://www.usarice.com/domestic/recipes/" - - - - - - - - - - - - - - - - - - Per serving: 176 Calories (kcal); 4g Total Fat; (19% calories from fat); 6g Protein; 29g Carbohydrate; 0mg Cholesterol; 477mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Microwave Oven Instructions: Combine onions, garlic and oil in a 2- to 3-quart deep microproof baking dish. Cover and cook on HIGH 2 minutes. Add rice, broth, soy sauce and red pepper; stir. Cover and cook on HIGH 5 minutes. Reduce setting to MEDIUM and cook, covered, 15 minutes, or until rice is tender and liquid is absorbed. Stir in green onions, red pepper and sesame seeds into cooked rice; cover and let stand 5 minutes. Fluff with fork. Nutr. Assoc. : 0 0 0 0 1262 4026 0 0 20164 0 * Exported from MasterCook * Oriental Rub Recipe By Serving Size Categories Amount -------4 4 : : 0 Preparation Time :0:00 : Nat. Pork Producers Council

Rubs

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

Ingredient -- Preparation Method -------------------------------five-spice powder onion powder

2 2 2 2 2 2

tablespoons teaspoons tablespoons tablespoons teaspoons teaspoons

ground garlic salt sugar ground ground

cloves powder white pepper coriander

Place all ingredients in a jar with tight-fitting lid; shake well to blend seasonings thoroughly. Store covered at room temperature. Makes about one cup (enough to coat 2 slabs of pork back ribs) Cuisine: "Asian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" Yield: "1 cup" - - - - - - - - - - - - - - - - - - Per serving: 272 Calories (kcal); 4g Total Fat; (10% calories from fat); 5g Protein; 63g Carbohydrate; 0mg Cholesterol; 12839mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Paella Recipe By Serving Size Categories Amount -------1 1 1/2 1/2 1 1 1 1/2 1 1/2 1/8 1/8 1/2 1/2 1/2 1/2 : : 6 Preparation Time :0:00 : Main Dishes

The Rice Council

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

Ingredient -- Preparation Method -------------------------------garlic -- minced olive oil hot or sweet Italian sausage links boneless, skinless chicken breast -- cut in 1-inch pieces uncooked rice chopped onion chicken broth stewed tomatoes -- undrained and chopped paprika ground red pepper -- or to taste ground saffron medium shrimp -- peeled and deveined red bell pepper strips green bell pepper strips frozen green peas

Heat garlic and oil in large skillet or paellero over medium-high heat. Remove sausage meat from casings. Add chicken and sausage to oil and stir until browned. Spoon off all but 1 tablespoon drippings from skillet. Add rice and onion. Cook, stirring, until onion is transparent and rice is lightly browned. Add broth, tomatoes and tomato juice, paprika, red pepper and saffron. Bring to a boil; reduce heat, cover, and simmer 10 minutes. Add shrimp, pepper strips and peas. Cover and simmer 10 minutes, or until rice is tender and liquid is absorbed. Cuisine: "Spanish" Source: "The Rice Council" S(Internet address): "http://www.usarice.com/domestic/recipes/" - - - - - - - - - - - - - - - - - - Per serving: 311 Calories (kcal); 7g Total Fat; (21% calories from fat); 27g Protein; 33g Carbohydrate; 112mg Cholesterol; 577mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 5912 2314 1262 0 0 0 0 0 1301 26456 20164 20088 0 * Exported from MasterCook * Pain 'de Epices (Honey Spice Bread) Recipe By Serving Size Categories Amount -------1 2 1/4 2 2 1 1 1 1/2 3/4 3 2 1/4 1/4 : : 12 Preparation Time :0:00 : Breads Snacks

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------medium rye flour all-purpose flour Fleischmann's� Active Dry or Rapid Rise Yeast brown sugar anise seed ground ginger ground allspice salt water butter honey finely snipped dates dried apricots

In large bowl, combine rye flour, 1/2 cup all-purpose flour, undissolved yeast, brown sugar, anise seed, ginger, allspice and salt.

Heat water and butter to 120� to 130�F; add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in dates, apricots and enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 5 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 1/2 hours. (For Rapid Rise, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe.) Punch dough down; turn out onto lightly floured surface. Roll dough to 9� 16-inch oval. Roll up from long side as for jelly roll; pinch seam and ends to seal. Place, seam side down, on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Bake on bottom shelf of 350�F oven for 45 to 50 minutes or until done. Remove from baking sheet; cool on wire rack. Cut into thin slices to serve. Cuisine: "Italian" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 179 Calories (kcal); 3g Total Fat; (16% calories from fat); 4g Protein; 34g Carbohydrate; 8mg Cholesterol; 121mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Serving Ideas : Serve with whipped honey butter or whipped cream cheese mixed with chopped dates. Nutr. Assoc. : 1298 0 26366 0 0 0 0 0 0 0 0 2662 0 * Exported from MasterCook * Pain 'de Mie (Basic White Bread) Recipe By Serving Size Categories Amount -------3 1 : : 18 Preparation Time :0:00 : Breads

Fleischmann's Yeast

Measure -----------cups package

Ingredient -- Preparation Method -------------------------------all-purpose flour Fleischmann's� Rapid Rise Yeast

1 1 1 2

tablespoon teaspoon cup tablespoons

sugar salt hot water (125� to 130�F) margarine or butter

Set aside 1 cup flour. In large bowl, mix remaining flour, yeast, sugar and salt. Stir hot water and margarine into dry mixture. Mix in only enough reserved flour to make stiff dough. On lightly floured surface, knead until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Grease oval or round pain de mie pan. Roll dough (1 cup for round pan; 1-1/3 cups for oval pan) into 12- � 8-inch rectangle. Roll tightly form long side into loaf. Pinch seam and place loaf, seam side down, in pan. Cover; let rise in warm place 30 minutes or until about doubled in size. Close pan and insert greased metal rod. Bake at 375�F to 35 minutes or until done. Remove from pan and cool on wire rack. Cut with serrated knife into thin slices, about 1/4-inch thick. ____________________ FLAVOR VARIATIONS TO BASIC DOUGH: Dark Rye: Substitute 1-1/2 cups rye flour for half of all-purpose flour. Add 1 tablespoon cocoa and 1-1/2 teaspoons caraway seed to dry ingredients. Add 2 tablespoons dark molasses to water. Dill-Onion: Add 2 tablespoons minced dried onion and 1-1/2 teaspoons dill weed to dry ingredients. Walnut Wheat: Substitute 1 cup whole wheat flour for 1 cup of all-purpose flour. Add 1/2 cup finely chopped walnuts to dry ingredients. Rosemary Parmesan: Add 1/4 cup grated Parmesan cheese and 1-1/2 teaspoons rosemary leaves, crumbled, to dry ingredients. ____________________ ALTERNATE SHAPING TECHNIQUES: Baguettes: Shape dough and let rise as directed sheet. Make diagonal slits in top of white mixed with 1 tablespoon water, minutes. Remove from pan and cool on above, placing on greased baking loaf and brush with mixture of 1 egg if desired. Bake at 375�F 25 to 30 wire rack.

Shaped Valtrompia Pans (star, flower or heart): Roll 1-1/3 cups dough into 8- � 8-inch square. Roll tightly into a loaf; pinch seam. Insert into greased mold and cover ends with greased caps. Let rise in warm place 30 minutes or until about doubled in size. Bake at 375�F 55 to 60 minutes. Remove from pan and cool on wire rack. Cut with serrated knife into thin slices, about 1/4-inch thick.

Cuisine: "Italian" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 91 Calories (kcal); 1g Total Fat; (15% calories from fat); 2g Protein; 17g Carbohydrate; 3mg Cholesterol; 132mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : *Recipe makes 3 cups dough. If you have only one pain de mie pan, place remaining dough in a covered bowl in refrigerator while baking first loaf. Or, shape remaining dough into baguettes. Nutr. Assoc. : 0 26366 0 0 3728 2394 * Exported from MasterCook * Palak Paneer (Spinach and Cheese Curry) Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Amma's Indian Recipes Vegetables

Main Dishes Vegetarian

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

Measure -----------pound medium medium cups long stick teaspoon teaspoon cup pinch teaspoon

3/4

Ingredient -- Preparation Method -------------------------------REQUIRED INGREDIENTS spinach tomato onion paneer (see below) -- (1 inch cubes) green chiles whole clove cinnamon stick (1 inch) garlic paste ginger -- (chopped) oil turmeric sugar Salt -- to taste MAKING PANEER* half-n-half milk (NON-HOMOGENIZED!) yogurt

1 1

liter cup

In a pot, put chopped spinach, sugar and a cup of water and boil. When spinach becomes soft remove from heat and let cool. Remove the excess liquid from the pot and keep aside. Blend spinach into a semi-soft paste and then add the liquid kept aside.

In a skillet, heat oil, add cinnamon, whole clove, garlic, ginger and fry for two minutes on medium heat. Then add sliced green chiles and finely chopped onion and fry until chopped onion turns light brown. Then add chopped tomato and fry for 3 minutes. Later add spinach and cook on medium heat for 12 more minutes. Now add paneer pieces and cook until the sauce thickens slightly. Serve it hot. *MAKING PANEER Heat milk to a boil. Lower heat and add yogurt. Keep stirring on low heat until the milk looks curdled and forms lumps. Remove from heat and put contents in a fine strainer or cheesecloth. Let stand for a few minutes until water is drained. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" - - - - - - - - - - - - - - - - - - Per serving: 824 Calories (kcal); 74g Total Fat; (77% calories from fat); 15g Protein; 33g Carbohydrate; 102mg Cholesterol; 245mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 15 Fat; 1/2 Other Carbohydrates Serving Ideas : Goes well with nan, paratha, pita bread, rice, etc. Also, instead of paneer cubes, you can use tofu cubes. Nutr. Assoc. : 0 0 0 0 2130706543 3577 0 2705 0 0 0 0 0 0 0 0 704 0 * Exported from MasterCook * Paneer Noorjehan (Tomato Cheese Curry) Recipe By Serving Size Categories : : 4 Preparation Time :0:25 : Amma's Indian Recipes Vegetables

Main Dishes Vegetarian

Amount -------20 4 1 1 5 1 2 1 1/4

Measure -----------medium tablespoon teaspoon stick cups cup cup

Ingredient -- Preparation Method -------------------------------REQUIRED INGREDIENTS cashew nuts ripe tomatoes tomato sauce red chili powder whole clove cinnamon stick (1/2 inch) paneer (see recipe below) -- (1 inch cubes) cream butter

1

fist full coriander leaves Salt -- to taste liter cup MAKING PANEER half-n-half milk (NON-HOMOGENIZED!) yogurt

1 1

Pur�e the tomatoes and keep aside. Powder cashew nuts and keep aside. Heat butter in a nonstick skillet on low heat and when hot add cashew nut powder. Fry for a minute and then add cinnamon and cloves. Next add tomato pur�e and tomato sauce. Add salt and cook for ten minutes (on low heat) or until pur�e thickens. Now add chili powder and cream and cook for another five minutes on medium heat. Now add paneer and coriander leaves. Stir and remove from heat. MAKING PANEER Heat milk to a boil. Lower heat and add yogurt. Keep stirring on low heat until the milk looks curdled and forms lumps. Remove from heat and put contents in a fine strainer or cheesecloth. Let stand for a few minutes until water is drained. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" T(Cooking time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 684 Calories (kcal); 60g Total Fat; (75% calories from fat); 13g Protein; 30g Carbohydrate; 185mg Cholesterol; 334mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates Serving Ideas : Goes well with plain white rice, pulao, nan and puri. Nutr. Assoc. : 0 2130706543 0 0 2614 0 2705 0 0 0 2863 0 0 0 704 0 * Exported from MasterCook * Paneer Pakora Recipe By Serving Size Categories : : 4 Preparation Time :0:20 : Amma's Indian Recipes Side Dishes

Appetizers Snacks

Amount

Measure

Ingredient -- Preparation Method

-------20 1 1

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

-------------------------------REQUIRED INGREDIENTS pieces 1-inch wide paneer pieces -- 1/4" thick, 2" long SET ONE chickpea flour yogurt baking powder mint leave paste Salt -- to taste Oil -- to deep fry

1/2 1/2

cup cup pinch teaspoon

In a bowl, mix all the ingredients of Set 1. The batter is ready. Heat oil in a skillet on medium and when oil is hot, dip each paneer piece in the above batter such that it coats both sides well and then drop it in oil. Do similarly for other pieces too. Cook on medium-low heat evenly on both sides until light golden brown. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" T(Cooking time): "0:25" - - - - - - - - - - - - - - - - - - Per serving: 104 Calories (kcal); 3g Total Fat; (21% calories from fat); 6g Protein; 15g Carbohydrate; 4mg Cholesterol; 37mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : Goes well with pudina (mint) chutney. *(see notes) NOTES : (Recipe for pudina chutney: two fistfuls of mint leaves, 2 tbsp. of fresh pomegranate seeds, two green chili, 1/4 tsp. of sugar. Make into a smooth paste everything except pomegranate seeds and add the seeds after removing from the blender. Mix well and serve chilled). Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Parisian Peppercorn Pork Recipe By Serving Size Categories Amount -------: : 4 Preparation Time :0:20 : Main Dishes Pork

Nat. Pork Producers Council

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

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

4 1 1 1/2 1/2 1 1 1/4 1/2 cup cup cup cup tablespoon tablespoon cup cup

boneless pork chops -- 1-inch thick Olive oil Salt and pepper sliced onions finely chopped bell peppers (red, green or yellow) dry white wine OR chicken broth minced garlic crushed green peppercorns cream cheese -- cubed and softened light cream

Heat a large skillet over medium-high heat. Brush chops lightly with oil and season with salt and pepper. Brown chops on each side, remove chops from pan. Reduce heat to medium. Add the onions and peppers; cook until vegetables are crisp-tender. Add wine, garlic and green peppercorns. Cook over high heat for 1 minute. Return pork chops to skillet; cover tightly; cook over low heat for 7-8 minutes, until chops are just done. Remove chops to a serving platter; keep warm. Stir the cream cheese into the wine mixture; add cream. Heat through (do not boil). Season to taste. Spoon peppercorn sauce over the pork chops. Cuisine: "French" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 300 Calories (kcal); 18g Total Fat; (53% calories from fat); 25g Protein; 10g Carbohydrate; 102mg Cholesterol; 206mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5788 0 0 20230 20164 2130706543 0 0 0 4437 0 0 * Exported from MasterCook * Pasta con Brio Recipe By Serving Size Categories Amount -------1 2 : : 8 Preparation Time :0:00 : Pasta Vegetarian

Rag�

Measure Ingredient -- Preparation Method ------------ -------------------------------27 1/2-ounce jar Rag� Light Pasta Sauce � Chunky Mushroom tablespoons dry white wine (optional)

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

ounces spaghetti or thin spaghetti -- uncooked cups fresh broccoli florets cups sliced zucchini -- cut in halves cup sweet red pepper strips 2 1/4-ounce can sliced pitted ripe olives -- drained and chopped cup coarsely grated Parmesan cheese -- crumbled OR cup coarsely grated Romano cheese -- crumbled OR cup coarsely grated Feta cheese -- crumbled

In small saucepan, stir together pasta sauce and wine; heat to boiling; reduce heat. Simmer, uncovered, 10 minutes. Meanwhile, cook pasta according to package directions; during last 2 minutes of cooking, add broccoli, zucchini and red pepper to pasta cooking water. Drain pasta and vegetables. Spoon sauce over hot pasta. Sprinkle with olives and cheese. Cuisine: "Italian" Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 183 Calories (kcal); 2g Total Fat; (11% calories from fat); 8g Protein; 33g Carbohydrate; 3mg Cholesterol; 441mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1508 2130706543 1405 2358 0 20182 4971 1034 0 2130706543 0 2130706543 0 * Exported from MasterCook * Pasta Stir-Fry Recipe By Serving Size Categories Amount -------1 2 3 3 3 1 : : 4 Preparation Time :0:00 : Meatless Pasta

National Pasta Association

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

Ingredient -- Preparation Method -------------------------------Penne, Mostaccioli, or Radiatore -- uncooked cornstarch low-sodium soy sauce rice wine vinegar OR white wine vinegar chicken bouillon cube

1 1 2 2 3 8 1/4

cup teaspoons cloves ounces teaspoon

OR vegetable bouillon cube hot water carrots -- scraped and cut into 1/4-inch rounds vegetable oil garlic -- minced snow peas -- stems removed hot red pepper flakes Freshly ground black pepper -- to taste

Cook pasta according to package directions. While pasta is cooking, in a small bowl, stir together the cornstarch, soy sauce, vinegar, bouillon cube and hot water. Set aside. In a large skillet or wok, warm the vegetable oil over medium-high heat. Add carrots, garlic and snow peas and stir-fry until vegetables are tender. Lower heat to medium-low and stir in the hot red pepper flakes and soy sauce mixture. When pasta is done, drain well. Add pasta to stir-fry mixture. Bring to a boil. Lower heat, cover and cook until pasta is heated through. Season to taste with freshly ground black pepper. Serve immediately. Cuisine: "Asian" Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 500 Calories (kcal); 4g Total Fat; (7% calories from fat); 17g Protein; 97g Carbohydrate; trace Cholesterol; 661mg Sodium Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 323 0 0 0 0 2130706543 2570 0 2130706543 0 0 0 0 0 4714 0 * Exported from MasterCook * Pasta Verona Recipe By Serving Size Categories Amount -------1 3/4 1/2 3/4 : : 10 Preparation Time :0:00 : Main Dishes Rag�

Pasta

2 1

Ingredient -- Preparation Method -------------------------------part-skim Ricotta or deli-style Ricotta cheese (15 oz.) 4-ounce package light cream cheese (Neufch�tel) -- cubed cup low-sodium or reduced-sodium chicken broth tablespoons grated Parmesan cheese tablespoon dried parsley flakes

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

1 3 1 1/4 3/4

teaspoon garlic powder teaspoon ground black pepper cups elbow macaroni (12 oz.) -- uncooked 27 1/2-ounce jar Rag� Light Pasta Sauce � Tomato and Herb cup shredded part-skim Mozzarella cheese (3 oz.)

In small saucepan over medium heat, whisk together Ricotta cheese, light cream cheese, broth, Parmesan cheese and seasonings; heat until cream cheese melts and mixture is smooth, stirring frequently. DO NOT BOIL. Heat oven to 375 degrees F. Meanwhile, cook pasta according to package directions; drain. Heat pasta sauce. Toss hot pasta and Ricotta sauce; spread into 13 � 9 � 2-inch baking dish. Spoon pasta sauce over top, covering pasta completely; sprinkle with Mozzarella cheese. Bake, uncovered, 10 minutes or until cheese melts. Cuisine: "Italian" Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" T(Baking Time): "0:10" - - - - - - - - - - - - - - - - - - Per serving: 254 Calories (kcal); 7g Total Fat; (25% calories from fat); 14g Protein; 33g Carbohydrate; 23mg Cholesterol; 387mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 20167 947 20113 0 3135 0 0 848 1508 27033 * Exported from MasterCook * Pasta with Beans Italiano Recipe By Serving Size Categories Amount -------1 1 3 2 1 1 : : 8 Preparation Time :0:00 : Main Dishes Rag�

Pasta

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

Ingredient -- Preparation Method -------------------------------chopped celery onion -- chopped garlic -- minced olive oil diced Canadian bacon OR diced ham

1 1 1 2 1/2

19-ounce can white kidney beans -- drained and rinsed 13 3/4-ounce can lower salt chicken broth 30-ounce jar Rag� Chunky Gardenstyle Pasta Sauce 16-ounce package ditalini pasta -- cooked and drained tablespoons minced fresh parsley Grated Parmesan cheese

In a large skillet, saut� celery, onion and garlic in olive oil until vegetables are tender. Add ham and saut� lightly. Add beans, chicken broth, and sauce; simmer 15 minutes over low heat. Add pasta and parsley; heat through. Serve with Parmesan cheese. Cuisine: "Italian" Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 405 Calories (kcal); 7g Total Fat; (14% calories from fat); 25g Protein; 65g Carbohydrate; 10mg Cholesterol; 257mg Sodium Food Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 2130706543 0 3653 0 20113 471 848 0 0 * Exported from MasterCook * Peking Pork Pasta Salad Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Main Dishes Pork Swift & Company

Pasta Stir Fry

Amount -------3/4 1 6 drained 1 4 4 1

Measure -----------pound teaspoon ounces pound tablespoons tablespoons tablespoon

Ingredient -- Preparation Method -------------------------------Armour boneless pork -- cut into 1/4-inch cubes vegetable oil Oriental Dressing (recipe below) corkscrew or other small-shaped pasta -- cooked and fresh spinach leaves -- washed and drained ORIENTAL DRESSING soy sauce sherry sesame oil

In large skillet over high heat, stir-fry pork in oil just until lightly browned. Toss pork strips with Oriental Dressing. Toss pasta with spinach, top with pork strips. Garnish with chopped green onion and almond slices,

if desired. ____________________ ORIENTAL DRESSING: Mix and set aside. Cuisine: "Asian" Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 221 Calories (kcal); 8g Total Fat; (34% calories from fat); 16g Protein; 18g Carbohydrate; 27mg Cholesterol; 1116mg Sodium Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Preparation: Stir-Fry Nutr. Assoc. : 4575 0 0 2836 5085 0 0 0 0 0 * Exported from MasterCook * Peppered Tofu Recipe By Serving Size Categories Amount -------1 1/2 1 1 8 : : 6 Preparation Time :0:00 : Nat. Pork Producers Council

Side Dishes

Measure -----------tablespoon teaspoon slice tablespoon ounces

Ingredient -- Preparation Method -------------------------------sesame oil dried red pepper fresh ginger -- thin oyster sauce tofu -- cubed

Heat 1 tablespoon sesame oil in a fry pan, add 1/2 teaspoon dried red pepper and 1 thin slice fresh ginger. Cook and stir over medium heat for 2-3 minutes. Stir in 1 tablespoon oyster sauce; add 8 ounces tofu, cubed, and stir to heat through and coat with sauce. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 52 Calories (kcal); 4g Total Fat; (66% calories from fat); 3g Protein; 1g Carbohydrate; 0mg Cholesterol; 21mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Serving Ideas : With Singapore Samplings

Nutr. Assoc. : 0 2514 0 0 0 * Exported from MasterCook * Peurco Adobo Recipe By Serving Size Categories Amount -------4 1 4 2 2 4 1/2 : : 4 Preparation Time :0:10 : Nat. Pork Producers Council

Pork

Measure -----------4 ounce 12-ounce jar teaspoons cloves teaspoons tablespoons teaspoon

Ingredient -- Preparation Method -------------------------------boneless pork loin chops -- about 1-inch thick jalape�o peppers -- undrained oregano garlic -- crushed ground cumin cider vinegar oil

Combine jalape�o peppers, oregano, garlic, cumin and vinegar in blender container; pur�e. Marinate chops in this mixture 4-24 hours. Heat oil in large skillet; remove chops from marinade and panbroil 5 minutes on each side. Cuisine: "Mexican" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 172 Calories (kcal); 7g Total Fat; (34% calories from fat); 21g Protein; 7g Carbohydrate; 51mg Cholesterol; 1465mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5782 2458 0 0 0 0 0 * Exported from MasterCook * Pierogies Pesto Recipe By Serving Size Categories Amount -------: : 3 Preparation Time :0:00 : Main Dishes Pierogies

Mrs. T's Pierogies

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

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

1 1 4 2 1/2

16.9-ounce package Mrs. T's Potato and Cheddar Cheese Pierogies pound fresh asparagus -- trimmed and cut in 1-inch pieces cup prepared pesto sauce ounces smoked ham (about 1 cup) -- cut in 1/4-inch strips tablespoons toasted pine nuts (pignolis)

In a large pot of boiling water, cook pierogies according to package directions, adding asparagus during last 2 minutes of cooking. Drain, reserving 1/4 cup of the cooking water. In a small saucepan, combine pesto sauce, ham and reserved cooking water; heat until just hot. Equally arrange pierogies and asparagus on three plates; top with pesto mixture. Sprinkle with pine nuts and garnish with fresh basil, if desired. Cuisine: "German" Source: "Mrs. T's Pierogies" Yield: "7 cups" - - - - - - - - - - - - - - - - - - Per serving: 369 Calories (kcal); 30g Total Fat; (69% calories from fat); 18g Protein; 11g Carbohydrate; 38mg Cholesterol; 749mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 4449 3662 1126 * Exported from MasterCook * Pisto de Vegetables Recipe By Serving Size Categories Amount -------1/2 1 2 1 1 1 1 1/2 : : 0 Preparation Time :0:00 : National Presto Industries

Vegetables

Measure -----------cup tablespoons small 8-ounce can cup

Ingredient -- Preparation Method -------------------------------chopped onion garlic clove -- minced olive oil green pepper -- cut into 1-inch pieces zucchini -- sliced potato -- thinly sliced tomatoes chopped ham

In fry pan, saut� onion and garlic in olive oil until onion is soft; add green pepper, zucchini, and thinly sliced potato. Cook and stir for a few minutes. Add tomatoes and ham. Cover and simmer for 10 minutes. Serve at room temperature.

Cuisine: "Italian" Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" Yield: "2 cups" - - - - - - - - - - - - - - - - - - Per serving: 640 Calories (kcal); 41g Total Fat; (55% calories from fat); 20g Protein; 53g Carbohydrate; 34mg Cholesterol; 1310mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 2470 0 * Exported from MasterCook * Poc Chuc (Pork Steaks Yucatan) Recipe By Serving Size Categories : : 4 Preparation Time :0:10 : Beef Main Dishes Pork

Grill Nat. Pork Producers Council

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

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

Ingredient -- Preparation Method -------------------------------boneless pork blade steaks -- about 1/2"thick red onion -- sliced fresh lime juice salt cayenne (ground red pepper)

Place pork and onions in a self-sealing plastic bag. Combine remaining ingredients and pour over pork; seal bag and refrigerate for 2-4 hours. Lift pork steaks from marinade; brushing off onions. Broil or grill over hot coals for 8-10 minutes, turning once. Heat onions and marinade to boiling. Serve onions with pork steaks and warmed tortillas. Cuisine: "Mexican" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 224 Calories (kcal); 15g Total Fat; (58% calories from fat); 18g Protein; 6g Carbohydrate; 40mg Cholesterol; 1194mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 1229 0 0 0 2514 * Exported from MasterCook * Polynesian Turkey Thighs Recipe By Serving Size Categories Amount -------1 1 1/2 1 2 2 2 1/2 1/2 1/2 1/3 1 : : 4 Preparation Time :0:00 : BC Turkey Marketing Board Poultry

Main Dishes

Measure -----------pound tablespoon 14-ounce can tablespoons tablespoons teaspoons teaspoon teaspoon teaspoon cup tablespoon

Ingredient -- Preparation Method -------------------------------boneless, skinless turkey thighs vegetable oil green pepper -- chopped pineapple chunks (reserve juice from it) soy sauce brown sugar vinegar cinnamon paprika nutmeg water cornstarch

Cut turkey into strips approximately 2" � 1/2". Preheat oven to 350�F. Heat oil on medium-high in a non-stick skillet. Place turkey in skillet and cook for 4-5 minutes, until meat is browned on both sides. Transfer turkey to a casserole dish. Scatter green pepper and pineapple over top. Set aside. Add pineapple juice, soy sauce, brown sugar, vinegar, cinnamon, paprika and nutmeg to skillet. Heat over medium heat to dissolve sugar and mix spices. In a small bowl, mix water and cornstarch. Add to skillet stirring constantly until sauce thickens. Pour over mixture in casserole dish. Cover and bake for 45 minutes. Cuisine: "Polynesian" Source: "BC Turkey Marketing Board" S(Internet address): "http://www.uniserve.com/bcturkey/core.html" T(Baking Time): "0:45" - - - - - - - - - - - - - - - - - - Per serving: 361 Calories (kcal); 15g Total Fat; (36% calories from fat); 33g Protein; 24g Carbohydrate; 96mg Cholesterol; 868mg Sodium

Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 5361 0 0 26134 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pork and Peanut Stir-Fry Recipe By Serving Size Categories Amount -------2 1/4 4 1 1 2 1/2 1 1 1/2 1/2 1 1 4 2 : : 2 Preparation Time :0:25 : Nat. Pork Producers Council Stir Fry

Pork

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

Ingredient -- Preparation Method -------------------------------boneless pork chops -- cut into strips water soy sauce rice wine vinegar OR white wine vinegar cornstarch sugar chicken bouillon granules vegetable oil crushed red pepper garlic -- peeled and crushed grated fresh ginger root green onions -- bias-sliced into 1-inch lengths coarsely chopped peanuts

For sauce, in a small bowl stir together water, soy sauce, vinegar, cornstarch, sugar and chicken bouillon granules. Set aside. In a large skillet heat oil over medium-high heat. Stir-fry peppers, garlic and ginger root for 30 seconds. Add green onions; stir-fry for 1-2 minutes or until onions are crisp-tender. Remove onion mixture from skillet. Add pork strips to hot skillet. Stir-fry for 2-3 minutes or until cooked through. Push pork from the center of the skillet. Add sauce mixture to the center; cook and stir until sauce thickens. Return cooked onion mixture to pan; add peanuts. Stir all ingredients to coat with sauce. Cook and stir 1 minute more or until heated through. Cuisine: "Asian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 279 Calories (kcal); 18g Total Fat; (55% calories from fat); 23g Protein; 9g Carbohydrate; 40mg Cholesterol; 1510mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0

Other Carbohydrates Nutr. Assoc. : 887 0 0 2130706543 0 0 0 0 0 0 0 0 20083 0 26041 * Exported from MasterCook * Pork and Pecan Veronique Recipe By Serving Size Categories Amount -------4 3 2 2 1 : : 4 Preparation Time :0:15 : Main Dishes Pork

Nat. Pork Producers Council

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

1/3 1/4

tablespoons tablespoons tablespoons teaspoon cup cup

Ingredient -- Preparation Method -------------------------------Chef's Prime Filet (3/4-inch-thick boneless pork rib end steak) Salt and pepper -- to taste dry red wine grape jelly water chicken bouillon granules seedless grapes -- halves toasted pecan halves

Spray skillet with nonstick spray coating. Cook pork filets over medium-high heat for 8-10 minutes, turning once, until cooked to medium doneness. Remove from pan; keep warm. Meanwhile stir together wine, jelly, water and bouillon granules. Carefully add to hot skillet. Cook and stir until jelly is melted and mixture thickens slightly, 1-2 minutes. Stir in grapes and pecans; heat through. Pour sauce over pork to serve. Cuisine: "French" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 219 Calories (kcal); 10g Total Fat; (40% calories from fat); 21g Protein; 10g Carbohydrate; 51mg Cholesterol; 147mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 5782 0 0 0 0 0 0 4431 * Exported from MasterCook * Pork Balls Oriental

Recipe By Serving Size Categories Amount -------1 3 1/4 1 1/2 1 2 2 2 8 1 6 1/2

: : 4 Preparation Time :0:20 : Nat. Pork Producers Council

Pork

Measure -----------pound tablespoons cup teaspoon Dash cups cups tablespoons ounces 8-ounce can ounces teaspoon

Ingredient -- Preparation Method -------------------------------ground pork cracker crumbs finely chopped onion egg salt black pepper sliced celery sliced fresh mushrooms Worcestershire sauce water chestnuts -- drained and chopped bamboo shoots -- drained frozen pea pods -- blanched and drained salt

Combine ground pork, cracker crumbs, onion, egg, 1/2 teaspoon salt and pepper; mix well. Shape mixture into 24 balls (approximately 1 tablespoon each). Cook pork balls in large skillet until browned. Remove, and keep warm. Drain drippings. Add celery and cook over medium heat 3-4 minutes, stirring occasionally. Add mushrooms and Worcestershire sauce and continue cooking 1 minute, stirring constantly. Add water chestnuts, bamboo shoots and pea pods. Reduce heat to low; cover and cook 3-4 minutes. Sprinkle vegetables with 1/2 teaspoon salt, stirring to combine. Return pork balls to pan and cook until mixture is heated through, stirring gently. Cuisine: "Asian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 421 Calories (kcal); 26g Total Fat; (55% calories from fat); 25g Protein; 22g Carbohydrate; 128mg Cholesterol; 796mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 3 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 5696 0 0 0 0 0 0 0 1586 0 4374 0 * Exported from MasterCook * Pork Burritos Recipe By Serving Size Categories : : 8 Preparation Time :0:25 : Main Dishes

Nat. Pork Producers Council

Pork Amount -------4 2 1 1 2 1 2 1 1 1/2 1/4 1/8 1 8 1 1 1/2 Measure -----------teaspoons cloves 3-ounce can tablespoons tablespoon teaspoon teaspoon teaspoon teaspoon cup large cup medium cup Ingredient -- Preparation Method -------------------------------boneless pork chops -- cut into 1/2" cubes vegetable oil onion -- chopped green pepper -- chopped garlic -- minced chopped green chiles water chili powder dried oregano -- crushed ground cumin salt pepper cooked rice flour tortillas -- warmed shredded Cheddar cheese (4 ounces) tomato -- chopped sour cream

In a large skillet heat oil over medium-high heat. Cook and stir onion, green pepper and garlic until tender but not brown. Add pork to skillet; cook and stir for 2-3 minutes or until brown. Stir in chiles, water, chili powder, oregano, cumin, salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes or until pork is tender and just done. Stir in cooked rice; heat through. Spoon pork mixture onto center of tortillas. Top with a tablespoon each of Cheddar cheese, tomato and sour cream. Fold each side of tortilla in over the center and the bottom up, overlapping. Eat out of hand. Cuisine: "Mexican" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 447 Calories (kcal); 17g Total Fat; (33% calories from fat); 22g Protein; 52g Carbohydrate; 47mg Cholesterol; 664mg Sodium Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5782 0 0 0 0 27203 0 0 0 0 0 0 0 0 4922 0 0 * Exported from MasterCook * Pork Cashew Recipe By Serving Size Categories : : 4 Preparation Time :0:10 : Nat. Pork Producers Council

Pork

Stir Fry Amount -------1 1 2 2 1/8 2 1 1 1/4 Measure -----------pound tablespoon tablespoons teaspoons teaspoon cups 8-ounce can 2-ounce jar cup Ingredient -- Preparation Method -------------------------------boneless pork shoulder -- cut in 1/2" cubes cornstarch reduced-sodium soy sauce reduced-sodium beef bouillon granules ground pepper celery -- sliced 1/4" thick sliced water chestnuts -- drained sliced pimiento dry roast cashews Hot cooked rice -- optional

Combine pork cubes, cornstarch, soy sauce, bouillon granules and pepper in microwave-safe 2-quart casserole. Marinate 10-15 minutes at room temperature. Refrigerate, if mixture needs to stand longer. Stir in celery, cover with waxed paper. Microwave (HIGH) 5-6 minutes, stirring well after each 2 minutes. Stir in water chestnuts and pimiento; cover with waxed paper. Microwave (HIGH) 1 1/2-2 minutes, stirring after 1 minute, until hot. (Vegetables should be tender-crisp.) Top with cashews and serve with rice, if desired. Cuisine: "Asian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:10" - - - - - - - - - - - - - - - - - - Per serving: 295 Calories (kcal); 12g Total Fat; (36% calories from fat); 31g Protein; 15g Carbohydrate; 54mg Cholesterol; 1757mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5832 0 0 0 0 0 1586 0 3190 2130706543 * Exported from MasterCook * Pork Chops Hungarian Recipe By Serving Size Categories Amount -------1 1/2 1 1/2 : : 4 Preparation Time :0:10 : Main Dishes Pork

Nat. Pork Producers Council

Measure -----------teaspoons teaspoons

Ingredient -- Preparation Method -------------------------------paprika steak sauce

1/2 1 1 1/4 1/4

teaspoon pound pound small cup

salt boneless pork loin chops -- 1/2-inch thick mushrooms -- thinly sliced onion -- thinly sliced dairy sour cream

In microwave-safe 9 � 9-inch dish or 10-inch pie plate, combine paprika, steak sauce and salt. Coat pork chops with paprika mixture; arrange chops in dish, with thickest parts to outside edges of dish. Cover with plastic wrap, venting one corner. Microwave on MEDIUM-LOW (about 200 watts, 30% power) 8 minutes. Turn pork chops over, rearranging so least-done parts of chops are to outside edges of dish; re-cover. Continue microwaving on MEDIUM-LOW 6-8 minutes, rotating dish as necessary for even cooking. Let stand, covered, 5 minutes. Pour drippings into microwave-safe small dish; add onion and mushrooms. Microwave (HIGH) 1-2 minutes or until onion is tender. Stir in sour cream. Spoon mushroom sauce over pork chops. Cuisine: "Hungarian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:15" - - - - - - - - - - - - - - - - - - Per serving: 203 Calories (kcal); 10g Total Fat; (44% calories from fat); 23g Protein; 5g Carbohydrate; 73mg Cholesterol; 356mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 5788 0 0 1394 * Exported from MasterCook * Pork Chops Italiano Recipe By Serving Size Categories Amount -------1 1 1/4 1/8 1/2 : : 2 Preparation Time :0:10 : Main Dishes Pork

Nat. Pork Producers Council

Measure -----------tablespoon tablespoon teaspoon teaspoon Dash pound

Ingredient -- Preparation Method -------------------------------grated Parmesan cheese fine dry bread crumbs paprika Italian herb seasoning garlic powder or salt (optional) pork loin chops -- 1/2-inch thick

Combine Parmesan cheese, crumbs, paprika, Italian herb seasoning and

garlic powder in shallow dish. Coat pork chops evenly with mixture, saving extra mixture. Place chops in microwave-safe dish, with thickest parts of chops to outside edge of dish. Cover with plastic wrap, venting one corner. Microwave on MEDIUM-LOW (30% power, about 200 watts) 4 minutes. Turn chops over, rearranging so least-done parts of chops are towards outside of dish. Re-cover dish and continue microwaving on MEDIUM-LOW 3 to 4 minutes. Sprinkle evenly with any remaining crumb mixture; re-cover and let stand 3-5 minutes. Cuisine: "Italian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:10" - - - - - - - - - - - - - - - - - - Per serving: 157 Calories (kcal); 6g Total Fat; (35% calories from fat); 22g Protein; 3g Carbohydrate; 53mg Cholesterol; 118mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 20080 0 3776 619 5782 * Exported from MasterCook * Pork Chops Proven�ale Recipe By Serving Size Categories Amount -------8 1 3 1 1 1 1/4 1 : : 8 Preparation Time :0:00 : Main Dishes Rag�

Pork

Measure -----------tablespoon cloves medium medium medium cup 28-ounce jar

Ingredient -- Preparation Method -------------------------------boneless pork chops -- trimmed olive oil garlic -- minced onion -- thinly sliced red bell pepper -- diced zucchini -- thinly sliced white wine Rag� Chunky Gardenstyle Super Mushroom Pasta Sauce Couscous -- prepared according to package directions

In a large skillet, thoroughly brown pork on both sides in olive oil; drain fat. Remove pork and set aside. In the same skillet, saut� garlic, onion, red pepper and zucchini until vegetables are tender. Add wine and sauce; heat thoroughly. Return pork

chops to skillet. Stir and spoon sauce over pork. Cover and simmer 30 minutes over low heat or until pork is thoroughly cooked. Serve over couscous. Cuisine: "Italian" Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 266 Calories (kcal); 16g Total Fat; (57% calories from fat); 24g Protein; 3g Carbohydrate; 74mg Cholesterol; 61mg 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. : 4563 0 0 0 0 0 0 471 0 * Exported from MasterCook * Pork Loin Roulade Recipe By Serving Size Categories Amount -------1 1/2 1/2 1 2/3 2/3 1 : : 4 Preparation Time :0:20 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless center pork loin slices -- 4 slices red bell pepper -- cut into strips green pepper -- cut into strips vegetable oil orange juice bottled barbecue sauce prepared Dijon-style mustard

Place cutlets between 2 pieces of plastic wrap. Pound with a mallet to about 1/4-inch thickness. Place several red and green pepper strips crosswise on each pork portion; roll up jelly-roll style. Secure rolls with wooden toothpicks. In a nonstick skillet, brown the pork rolls in vegetable oil. Drain fat from pan. Combine remaining ingredients and add to skillet. Bring mixture to boiling; reduce heat. Cover and simmer 10-12 minutes or until pork is tender. Remove toothpicks to serve. Cuisine: "French" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org"

T(Cooking Time): "0:12" - - - - - - - - - - - - - - - - - - Per serving: 223 Calories (kcal); 10g Total Fat; (39% calories from fat); 24g Protein; 12g Carbohydrate; 35mg Cholesterol; 854mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 888 0 0 0 0 85 20040 * Exported from MasterCook * Pork Scaloppine Recipe By Serving Size Categories Amount -------1 1 1 1/2 : : 4 Preparation Time :0:15 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------pork tenderloin butter olive oil flour Salt and pepper -- to taste

Cut tenderloin crosswise into eight equal pieces. Place each tenderloin piece between two pieces of plastic wrap. Using heel of hand, gently press tenderloin pieces to a thickness of 1/8 inch. Coat each piece lightly with flour, shake off excess. Heat butter and oil in a nonstick fry pan over high heat, add pork and brown quickly on both sides, about 4-5 minutes total. Remove pork to serving platter, season with salt and pepper and serve immediately. Cuisine: "French" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 211 Calories (kcal); 6g Total Fat; (26% calories from fat); 25g Protein; 12g Carbohydrate; 76mg Cholesterol; 67mg Sodium Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 2130706543 * Exported from MasterCook *

Pork Tenderloin Stir-Fry Recipe By Serving Size Categories Amount -------1 1 1/2 1 3 1 3 1 1 : : 4 Preparation Time :0:15 : Nat. Pork Producers Council Stir Fry

Pork

Measure -----------pound tablespoon teaspoon small small medium medium tablespoon clove

Ingredient -- Preparation Method -------------------------------pork tenderloin vegetable oil salt onion -- sliced, separated into rings zucchini -- cut into thin slices green pepper -- cut into thin strips carrots -- cut into thin slices soy sauce garlic -- minced

Cut pork tenderloin into 1/4-inch thick slices. Quickly brown pork slices, one-half at a time, in hot oil in a wok or large skillet, stirring constantly. Remove from wok. Sprinkle pork with salt. Reduce heat; add onion, zucchini, green pepper, carrots, soy sauce and garlic; mix well. Cook over medium heat 5-6 minutes, stirring occasionally. Return pork to wok and heat thoroughly. Cuisine: "Asian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 232 Calories (kcal); 8g Total Fat; (29% calories from fat); 27g Protein; 15g Carbohydrate; 74mg Cholesterol; 605mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pork with Artichokes and Capers Recipe By Serving Size Categories Amount -------1 : : 4 Preparation Time :0:20 : Nat. Pork Producers Council Stir Fry

Pork

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

Ingredient -- Preparation Method -------------------------------pork tenderloin -- cut into 8 crosswise pieces

2 1 1 1 1 1/4

teaspoons small tablespoon cup teaspoon cup

margarine shallot -- finely chopped capers -- drained chicken broth Dijon mustard artichoke hearts -- drained, rinsed, halved Fresh lemon slices (optional) Chopped parsley (optional)

Press each pork tenderloin piece to 1-inch thickness. Heat margarine in nonstick fry pan over medium-high heat. Add pork pieces; cook 3-4 minutes per side or until pork is tender. Place pork pieces on serving plate; keep warm. Reduce heat to low. Add shallot and capers to same skillet. Cook 1-2 minutes, stirring frequently. Stir in chicken broth, mustard and artichokes; cook just until thoroughly heated, stirring occasionally. Spoon artichoke mixture over cooked pork pieces. Garnish with lemon slices and sprinkle with fresh chopped parsley, if desired. Cuisine: "Canadian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 180 Calories (kcal); 6g Total Fat; (30% calories from fat); 26g Protein; 5g Carbohydrate; 74mg Cholesterol; 202mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 2130706543 2130706543 * Exported from MasterCook * Pork-and-Paprika Stew (Leskovaccka Muchkalica) Recipe By Serving Size Categories : : 6 : Pork Preparation Time :0:00

Yugoslavia.com

Amount Measure -------- -----------4 tablespoons 4 tablespoons 2 pounds about 1/2 inch wide 3 medium 2 tablespoons 3 tablespoons 1 strips

Ingredient -- Preparation Method -------------------------------butter or margarine vegetable oil boneless pork -- thinly sliced and cut into long strips onions -- cut crosswise thinly and separated into rings flour hot paprika powder green bell pepper -- seeds removed, cut lengthwise into

1 strips 1 strips 2 small rings 1 cup 3 tablespoons 2 large 1 teaspoon 1

red bell pepper -- seeds removed, cut lengthwise into yellow bell pepper -- seeds removed, cut lengthwise into serranos, fresh or canned (2 to 3) -- cut crosswise into beef stock tomato paste garlic cloves (2 to 3) -- minced salt bay leaf

Heat 2 tablespoons of butter and 2 tablespoons of oil together in a large pot. When the oil is very hot, add the pork in batches and brown on all sides, about 5 minutes. Remove pork. Add the remaining butter and oil to the drippings in the pan. When hot, add the onions and cook them over medium heat, stirring constantly, until they are soft and golden colored. Sprinkle the flour and paprika powder over the onions and cook for 2 minutes longer, stirring constantly. Reduce the heat and add the pork and the sliced peppers, beef stock, tomato paste, minced garlic, salt, and bay leaf. Stir to mix well. (There will seem to be not enough liquid in the mixture, but don't panic and add more stock. As the paprika cooks, it will release plenty of moisture.) Increase the heat to bring the mixture to a boil. Then reduce heat to low, cover the pot, and let the muchkalica simmer for 1 to 1 1/2 hours. Stir the mixture occasionally. Serve muchkalica with white rice, a green salad, a side dish of thick Bulgarian-type yogurt, and hot cornbread� all washed down with cold beer or a strong red wine. Cuisine: "Yugoslavian" Source: "WWW.Yugoslavia.com" S(Internet address): "http://www.yugoslavia.com/Culture/HTML/yu.html" - - - - - - - - - - - - - - - - - - Per serving: 436 Calories (kcal); 27g Total Fat; (55% calories from fat); 34g Protein; 15g Carbohydrate; 118mg Cholesterol; 932mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : This this name Nutr. Assoc. is a specialty dish anywhere, of the dish is : 0 0 2311 0 0 from the Serbian town of Leskovac. You can eat from fine restaurants to truck stops. (The pronounced MOOCH-kah-leet-sa.) 1032 0 0 0 4888 0 0 620 0 0

* Exported from MasterCook * Portuguese Sweet Rolls Recipe By Serving Size : : 24 Preparation Time :0:00

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

: Breads Snacks Measure -----------cup medium cups cup packages teaspoons teaspoon cup cup

Fleischmann's Yeast Ingredient -- Preparation Method -------------------------------water potato -- peeled and sliced all-purpose flour (6 to 6 1/2 cups) sugar Fleischmann's� Active Dry or Rapid Rise Yeast grated lemon peel (optional) salt milk butter or margarine -- cut into pieces eggs Powdered sugar

In small saucepan, combine water and potatoes. Bring to boil; cover and simmer 10 minutes or until tender. Drain potato, reserving cooking water. With fork, mash potato. Measure 1/2 cup mashed potato and set aside. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, lemon peel and salt. Heat 2/3 cup potato water, milk and butter until warm (105� to 115�F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, reserved mashed potato and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.) Punch dough down. Remove dough to lightly floured surface; divide dough in half. Roll each half to 30-inch rope; Coil in two greased 9-inch pie pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. Bake at 350�F for 40 to 45 minutes, or until done. Remove from pans; let cool on wire rack. Sift powdered sugar over coils. Cuisine: "Portuguese" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Loaves" - - - - - - - - - - - - - - - - - - Per serving: 186 Calories (kcal); 5g Total Fat; (23% calories from fat); 4g Protein; 31g Carbohydrate; 34mg Cholesterol; 139mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates

NOTES : There are many versions of this tender sweet bread. Some contain a hint of lemon, others have raisins or currants kneaded into the dough before shaping. In this recipe the bread is shaped into two coils, however it may also be formed into round loaves or braids. Loaves may also be brushed with a beaten egg and sprinkled with sugar before baking. Nutr. Assoc. : 0 0 14 0 26366 20084 0 0 0 0 0 * Exported from MasterCook * Pulihora (Tamarind Rice) Recipe By Serving Size Categories Amount -------3 5 2 1/2 1/2 5 4 8 1/2 1/2 5 1 20 1 1/2 : : 4 Preparation Time :0:40 : Amma's Indian Recipes Main Dishes

Curry

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

teaspoon cup cups bunch tablespoon teaspoon

Ingredient -- Preparation Method -------------------------------rice tamarind extract split bengal gram peanuts mustard seeds dried red chiles green chiles black peppercorns turmeric powder oil water coriander leaves curry leaves sesame seeds -- (powdered) asafoetida Salt -- to taste

In a large bowl, add water and rice and cook until well done. Remove from heat and in a wide, large bowl spread out the rice. Add turmeric, half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly. Keep it aside. Meanwhile in a skillet, heat remaining oil on low heat. To this add black mustard seeds, split Bengal gram, red chilies, pepper corns and peanuts. When the Bengal gram turns light brown, add coriander leaves, remaining curry leaves, asafoetida, sliced green chilies and tamarind extract. Stir well. Remove from heat. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice. Mix thoroughly. Serve with Verusanagapappu Pacchadi or plain yogurt. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/"

- - - - - - - - - - - - - - - - - - Per serving: 889 Calories (kcal); 39g Total Fat; (38% calories from fat); 16g Protein; 120g Carbohydrate; 0mg Cholesterol; 24mg Sodium Food Exchanges: 7 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates NOTES : You can adjust the amount of tamarind extract according to your taste. Nutr. Assoc. : 0 0 0 0 939 26642 3577 0 1549 0 0 0 0 0 0 0 * Exported from MasterCook * Puri Recipe By Serving Size Categories : : 14 Preparation Time :0:15 : Amma's Indian Recipes Breads Snacks

Appetizers Side Dishes

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

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

Ingredient -- Preparation Method -------------------------------refined wheat flour (white flour/maida) yogurt butter salt Oil -- to deep fry

Mix thoroughly butter, flour, salt and yogurt in a bowl and then add sufficient water to make dough like that of bread. Knead for a few more minutes and make into walnut -sized balls. Flatten the balls into a circle with a rolling pin to about the size of an adult palm and keep aside. In a deep skillet heat oil (about 2 inches deep). When the oil is hot put the puri in the skillet and spoon the hot oil on the puri continually until it puffs up or swells. Gently turn it upside down and repeat until the puri is golden yellow. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" T(Cooking time): "0:10" - - - - - - - - - - - - - - - - - - Per serving: 52 Calories (kcal); 1g Total Fat; (18% calories from fat); 2g Protein; 9g Carbohydrate; 2mg Cholesterol; 19mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : Serve with any vegetarian or a meat dish or with jam.

Puri goes well with any Vegetable Kormas or Dhansak. NOTES : To make a good puffed up puri it is essential that the oil is very hot. But once the dough is in the skillet turn the heat to low otherwise the puri might become brown without cooking well. Nutr. Assoc. : 1599 0 0 0 0 * Exported from MasterCook * Radish and Vegetable Hot and Sour Soup Recipe By Serving Size Categories Amount -------3 1/4 2 1/4 1/4 1 1 1 1/2 2/3 : : 6 Preparation Time :0:00 : Foods From Spain Soups/ Stews

Main Dishes

Measure Ingredient -- Preparation Method ------------ -------------------------------13 3/4-ounce cans ready-to-serve chicken broth cup rice wine vinegar tablespoons sugar teaspoon ground red pepper teaspoon ground ginger pound raw shrimp -- peeled and deveined 6-ounce package radishes (1-1/2 cups) -- sliced cups shredded spinach leaves cup sliced green onions (scallions)

In a large saucepan over medium heat, bring broth to a boil. Stir in vinegar, sugar, red pepper and ginger. Add shrimp; cook until shrimp turn pink and curl, 3 to 4 minutes. Turn off heat; stir in radishes, spinach and green onions. Cover and let stand 2 to 3 minutes before serving. Garnish with enoki mushrooms, if desired. YIELD: 4 to 6 portions Cuisine: "Asian" Source: "The Radish Council" - - - - - - - - - - - - - - - - - - Per serving: 139 Calories (kcal); 3g Total Fat; (16% calories from fat); 20g Protein; 8g Carbohydrate; 115mg Cholesterol; 746mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 26438 0 0 0 0 1372 1223 5085 20030 * Exported from MasterCook *

Raita Recipe By Serving Size Categories Amount -------1 1 1/4 1/4 1/8 1/2 1/2 : : 4 Preparation Time :0:15 : Nat. Pork Producers Council

Side Dishes

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

Ingredient -- Preparation Method -------------------------------plain low-fat yogurt cucumber -- peeled and thinly sliced salt ground black pepper crushed red pepper cumin seed coriander seed

In small bowl, stir together cucumber, yogurt, salt and peppers. In a small heavy skillet, toast the cumin and coriander seeds over high heat until fragrant, about 1 minute. Crush seeds coarsely and stir into yogurt mixture. Cover and chill. Cuisine: "Indian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" Yield: "2 cups" - - - - - - - - - - - - - - - - - - Per serving: 50 Calories (kcal); 1g Total Fat; (19% calories from fat); 4g Protein; 7g Carbohydrate; 4mg Cholesterol; 178mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with Toasted Pita Bread Triangles, if desired. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Raspberry/Blackberry Trifle Recipe By Serving Size Categories Amount -------1 1/2 3 : : 16 Preparation Time :0:00 : Desserts

Oregon Raspberry & Blackberry

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

Ingredient -- Preparation Method -------------------------------RASPBERRY LAYER frozen whole raspberries sugar -- or to taste

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

tablespoon cups cups tablespoons tablespoon cups cups cup cup teaspoons teaspoons medium tablespoons

raspberry or other berry liqueur (1 to 2 tablespoons) fresh or frozen whole raspberries BLACKBERRY LAYER frozen whole blackberries sugar -- or to taste raspberry or other berry liqueur (1 to 2 tablespoons) fresh or frozen whole blackberries LIGHT CUSTARD skim milk eggs sugar cornstarch clear vanilla extract OR almond extract angel food cake (about 17 ounces) raspberry or other berry liqueur

Berry Layers: Thaw 1 1/2 cups of raspberries and process in blender or food processor to make a pur�e. (NOTE: Measure all berries in fresh or frozen state.) Strain through a fine sieve to remove seeds. Stir in sugar and berry liqueur. Refrigerate for later use. May be made several days ahead. Follow same procedure for blackberry pur�e. (HINT: Pint squirt bottles are helpful tools in storing pur�e as well as in assembly of finished Trifle.) Light Custard: Using double boiler, heat 4 cups milk until steam rises from the surface. In a separate bowl, combine eggs, remaining 1/2 cup milk and 1 cup sugar. Sift in cornstarch, and whisk until well blended. Remove scalded milk from heat, and gradually whisk in egg mixture. Return pan to top of double boiler and whisk constantly over medium heat until very thick and smooth, 10-15 minutes. Remove from heat and stir in vanilla or almond extract. Transfer to bowl, press plastic wrap onto surface, and allow to cool slightly. Assembly: Cut cake in 1" to 2" cubes. (This can be done ahead, placing cubes in sealed plastic bag.) Arrange 1/2 the cake squares on the bottom of the trifle bowl, including any irregular shapes. Sprinkle with 1 tablespoon berry liqueur and evenly distribute raspberry pur�e mixture over cake layer. Arrange berries evenly in a layer, especially around sides. Spoon 1/2 the custard over berries. Repeat with remaining cake, liqueur, blackberry pur�e, blackberries, any additional fruit and custard. Cover and chill at least 4 hours or one day ahead. Garnish with additional berries and fruit in the center just before serving. 3/4 cup serving Description: "A deliciously refreshing and low-fat dessert that can impress your guests year-round, as it can easily be prepared a day ahead, with fresh or frozen berries."

Cuisine: "British" Source: "Oregon Raspberry & Blackberry Commission" S(Internet address): "http://www.oregon-berries.com/" - - - - - - - - - - - - - - - - - - Per serving: 258 Calories (kcal); 2g Total Fat; (6% calories from fat); 7g Protein; 53g Carbohydrate; 60mg Cholesterol; 243mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 2 1/2 Other Carbohydrates NOTES : Contrary to its humble and unassuming name, "English Trifle," this very traditional English sweet pudding is anything but a mere trifle. This lusciously layered m�lange of sherry-soaked spongecake and cr�me anglaise adorned with jam, fresh fruit and whipped cream, is indeed conventional in its liberal use of fat-laden ingredients. But hold on to your waistline, this lightened version featuring fresh or frozen raspberries and blackberries and a lightened custard weighs in at just 2 grams of fat per 3/4 cup serving, with a taste and presentation that would compel even Shakespeare to partake. (Shakespeare was well aware of these delicious fruits, as it is from Shakespeare's King Henry IV that the popular English saying "plentiful as blackberries" is derived.) Use 3 quart straight-sided Trifle Bowl Nutr. Assoc. : 0 1232 1440 4687 1232 1232 0 166 1440 4687 166 2269 0 0 0 0 0 5403 0 2130706543 2051 4687 * Exported from MasterCook * Ravvi Dosa Recipe By Serving Size Categories : : 4 Preparation Time :0:15 : Amma's Indian Recipes Side Dishes

Appetizers Snacks

Amount -------1 1/2 1/4 1 1 1 15 2 2 1

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

tablespoons teaspoon

Ingredient -- Preparation Method -------------------------------yogurt (preferably sour) rice flour moida semolina (Bombay ravva) (1-inch piece) ginger -- chopped fist full coriander -- chopped and blanched cashew nuts -- crushed finely chopped green chiles (about 1.5 tsp) chopped fresh coconut -- (very small pieces) cumin seeds Oil -- to deep fry Salt -- to taste

Mix everything except oil. Add enough amount of water and mix well such that when you pour batter on the frying pan, all you have to do is tilt the frying pan for the batter to spread out thinly and evenly. You shouldn't use an implement to spread the batter. It should spread on its own. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" - - - - - - - - - - - - - - - - - - Per serving: 281 Calories (kcal); 4g Total Fat; (12% calories from fat); 9g Protein; 52g Carbohydrate; 8mg Cholesterol; 32mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Serving Ideas : It is a great snack. Allam Pacchadi (ginger pickle) goes well. Nutr. Assoc. : 1671 0 0 1354 3520 414 2130706543 20197 2740 491 0 0 * Exported from MasterCook * Riboletta Recipe By Serving Size Categories Amount -------2 1 2 2 1 1 1/4 4 1 1 1 3 1 6 1 2 1/2 1/2 : : 8 Preparation Time :0:00 : Ontario White Bean Producers

Soups/ Stews

Measure -----------tablespoons large tablespoons stalks cup cups cup 28-ounce can teaspoon cups slices cup cups cup

Ingredient -- Preparation Method -------------------------------olive oil cooking onion -- diced garlic -- minced celery -- diced carrot -- diced bay leaf finely chopped parsley chicken stock -- * see note water tomatoes with juice thyme shredded cabbage potato -- diced stale or toasted Italian bread (3/4-inch thick) raw white pea beans -- soaked OR cooked white pea beans Parmesan cheese OR

1/2

cup

Romano cheese

In a large sauce pan, heat the olive oil over medium heat. Cook the onions, garlic, celery and carrot until the onion is soft. Add the bay leaf, parsley, chicken stock, water, tomatoes, thyme, cabbage, potato and soaked beans. Bring to a simmer and cook for about 40 minutes, or until beans are tender. Season with salt and pepper to taste. In a 4-quart casserole dish, place 1/3 of the mixture over the bottom. Layer 3 of the stale pieces of bread over the top. Place another 1/3 of the soup mixture over the bread followed by remaining 3 slices of bread. Top with remaining 1/3 of soup. Sprinkle with Parmesan cheese and bake in a 350�F (180�C) oven for 30-40 minutes or until soup is bubbling and cheese is light golden.

Cuisine: "Italian" Source: "Ontario White Bean Producers" S(Internet address): "http://users.imag.net/~lon.whitepeabeans/" - - - - - - - - - - - - - - - - - - Per serving: 252 Calories (kcal); 6g Total Fat; (21% calories from fat); 12g Protein; 38g Carbohydrate; 4mg Cholesterol; 1520mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : � An excellent source of Vitamin A, Thiamin, Niacin, Folate, Vitamin C, Iron, Phosphorus & Magnesium. � A good source of Riboflavin Vitamin B6, Vitamin E, Calcium & Zinc. � A very high source of dietary fibre. *Vegetarian Alternative: Substitute vegetable stock for chicken stock. ____________________ Ontario White Bean Producers 4206 Raney Crescent London, Ontario N6L 1C3 Canada Tel: (519) 652-3566 Fax: (519) 652-9607 E-mail: whitepeabeans@wwdc.com Nutr. Assoc. : 0 4288 0 0 0 0 20067 0 0 219 0 0 0 594 2130706543 0 2850 0 0 2130706543 * Exported from MasterCook * Rice con Queso Recipe By Serving Size : : 6 Preparation Time :0:00

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

: Nat. Pork Producers Council Measure -----------cups cup 3-ounce cans cups teaspoons teaspoon cup

Side Dishes

Ingredient -- Preparation Method -------------------------------hot cooked rice canned black beans -- drained chopped green chiles red bell pepper -- diced unflavored nonfat yogurt ground cumin crushed oregano shredded low-fat Cheddar cheese

Mix together all ingredients well and turn into a greased 1 1/2-quart Casserole. Cover and refrigerate if made the day ahead. Bake, uncovered, in 350�F oven for 45 minutes. Cuisine: "Mexican" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 186 Calories (kcal); 2g Total Fat; (10% calories from fat); 12g Protein; 29g Carbohydrate; 5mg Cholesterol; 263mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 20159 0 1016 4043 * Exported from MasterCook * Roast Suckling Pig (Pecceno Prase) Recipe By Serving Size Categories Amount -------1 1 6 1 1/2 1 : : 14 : Pork Preparation Time :0:00

Yugoslavia.com

Measure -----------16-pound teaspoon cloves tablespoon loaf

Ingredient -- Preparation Method -------------------------------whole pig salt garlic salt unsliced bread apple

The pig should weigh about 16 pounds. Wash it thoroughly and drain. Salt it inside and outside generously. Cut slits under the shoulders and on the thighs. Put 1 teaspoon salt and a cut piece of garlic in each slit. Put 6 cloves of garlic and 1 tablespoon salt in a clean cloth. Pound this

slightly with a hammer. Rub cloth over pig inside and outside. Put 1/2 loaf of unsliced bread inside of pig. In the largest roasting pan, place 2 short pieces of clean board (so the roast won't stick to bottom of pan). Cover top of pig with foil of heavy parchment paper. Place shiny apple in the mouth. Bake at 350 for 5 to 6 hrs. basting with oil or beer once or twice. It is done when no pink juice runs when pierced with fork. Remove bread and dispose of it. Serve hot or cold. If apples becomes soft after baking, replace with a fresh one. Cuisine: "Yugoslavian" Source: "WWW.Yugoslavia.com" S(Internet address): "http://www.yugoslavia.com/Culture/HTML/yu.html" T(Baking Time): "6:00" - - - - - - - - - - - - - - - - - - Per serving: 1065 Calories (kcal); 81g Total Fat; (70% calories from fat); 75g Protein; 2g Carbohydrate; 314mg Cholesterol; 816mg Sodium Food Exchanges: 0 Grain(Starch); 10 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3665 0 0 0 2334 0 * Exported from MasterCook * Roasted Veal Breast Recipe By Serving Size Categories Amount -------1 1 4 2 2 4 (Peccene Teleche Grudi)

: : 0 Preparation Time :0:00 : Main Dishes Yugoslavia.com

Veal

Measure -----------clove

cups tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------veal breast garlic Salt and pepper Paprika onions water flour water

Take 1 meaty veal breast. Rub it with a cut clove of garlic. Season with pepper, salt and paprika. Place in shallow roasting pan. Place 4 onions, peeled and cut in half around the roast. Pour in 2 cups water. Bake at 400� for 1/2 hr. Turn heat to 350� and bake another hour, or until tender. Remove meat and onions. Place baking pan over low heat on top stove. In a cup put 2 tablespoons, flour and 4 tablespoons water. Blend paste until smooth. Heat gravy, loosening brown bits in pan. Add more water if necessary. Pour in paste and stir quickly, making gravy thicker and smooth. Season to taste. Serve with veal.

Cuisine: "Yugoslavian" Source: "WWW.Yugoslavia.com" S(Internet address): "http://www.yugoslavia.com/Culture/HTML/yu.html" - - - - - - - - - - - - - - - - - - Per serving: 260 Calories (kcal); 2g Total Fat; (5% calories from fat); 13g Protein; 51g Carbohydrate; 24mg Cholesterol; 54mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 7 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 27005 0 0 0 0 0 0 0 * Exported from MasterCook * Romanian Almond Bread Recipe By Serving Size Categories Amount -------3 1/2 1/3 1 1 1/2 1/2 1/4 1/4 3 1/3 1/3 cup cup teaspoon : : 12 Preparation Time :0:00 : Breads Snacks

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------all-purpose flour (3 1/2 to 4 cups) sugar Fleischmann's� Active Dry or Rapid Rise Yeast grated lemon peel salt milk plus 1 tablespoon water butter or margarine -- cut into pieces eggs ALMOND FILLING almond paste (3 ounces) finely chopped almonds -- toasted egg white grated lemon peel

1 1

In large bowl, combine 1 cup flour, sugar, undissolved yeast, lemon peel and salt. Heat milk, 1/4 cup water and butter until very warm (120� to 130�F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Separate 1 egg; reserve egg white for filling. Add 1 yolk, 1 whole egg and 1/2 cup flour to batter; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rise in warm, draft-free place until doubled in size, about 1 1/2 hours. (With Rapid Rise Yeast, cover kneaded dough and let

rest on floured surface 20 minutes. Proceed with recipe.) Prepare Almond Filling: In small bowl, combine almond paste, chopped almonds, toasted, egg white (reserved from making dough) and grated lemon peel. Stir with fork until blended. Punch dough down. Remove dough to lightly floured surface; divide dough into three equal pieces. Roll each piece to 24- � 4-inch rectangle. Spread 1/3 filling over each rectangle to within 1/2-inch of edges. Beginning at long end, roll each up tightly as for jelly roll. Pinch seams and ends to seal. Braid ropes. Place in greased 10-inch tube pan; pinch ends together to seal. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Lightly beat remaining egg with remaining water; brush on braid. Bake at 350�F for 35 to 40 minutes or until done. Remove from pan; cool on wire rack. Cuisine: "Romanian" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 267 Calories (kcal); 10g Total Fat; (31% calories from fat); 7g Protein; 38g Carbohydrate; 58mg Cholesterol; 153mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 14 0 26366 20084 0 0 1582 0 0 0 0 5022 20020 0 20084 * Exported from MasterCook * Russian Black Bread Recipe By Serving Size Categories Amount -------2 1/2 2 1/4 1/4 1/4 1 2 2 1 : : 32 Preparation Time :0:00 : Breads

Fleischmann's Yeast

Measure Ingredient -- Preparation Method ------------ -------------------------------cups warm water (105� to 115�F) packages Fleischmann's� Active Dry Yeast cup butter or margarine -- softened cup white vinegar cup dark molasses 1-ounce square unsweetened chocolate -- melted teaspoons salt teaspoons instant coffee granules tablespoon fennel seed

4 1/4 5 3/4

cups cups cup

all-purpose flour rye flour imported chopped or snipped pitted dates

Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, butter, and next 6 ingredients. Slowly stir in 3 cups all-purpose flour; blend well. Stir in rye flour and enough remaining all-purpose flour to make soft dough. Remove dough to lightly floured surface. Cover; let rest 15 minutes. Knead dough until smooth and elastic, about 10 to 15 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1 1/2 hours. Punch dough down. Remove dough to lightly floured surface. Knead in dates. Divide dough in half. Shape each half into 5-inch ball. Place each ball in greased 8-inch round cake pan or on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 350�F for 45 minutes or until done. Remove from pans; let cool on wire racks. Cuisine: "Russian" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 155 Calories (kcal); 2g Total Fat; (13% calories from fat); 4g Protein; 30g Carbohydrate; 4mg Cholesterol; 151mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5472 5626 0 0 0 0 0 0 0 0 0 20027 * Exported from MasterCook * Russian Kulich Recipe By Serving Size Categories Amount -------5 1/2 2 1 3/4 1/2 1/3 : : 24 Preparation Time :0:00 : Fleischmann's Yeast Sweet Breads and Coffee Cakes

Snacks

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

Ingredient -- Preparation Method -------------------------------all-purpose flour (5 to 5 1/2 cups) sugar Fleischmann's� Active Dry or Rapid Rise Yeast salt milk water butter or margarine

2 3/4 1/2 cup cup

eggs -- at room temperature chopped, blanched almonds -- toasted chopped candied orange or lemon peel or citron ALMOND FROSTING confectioners' sugar milk (2 to 3 tablespoons) almond extract

2 2

1/2

cups tablespoons teaspoon

In large bowl, thoroughly mix 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120� to 130�F). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. Stir in almonds, candied fruit and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover kneaded dough. Let rest on floured surface 10 minutes. Proceed with recipe.) Punch dough down. Divide dough into 3 equal pieces. Shape each into ball; place in 3 greased 14 to 16-ounce coffee cans. Or, divide dough into 8 pieces, shape into balls and place in 8 greased 11-ounce soup cans. Cover; let rise until doubled in size, about 45 minutes (small cans) or 1 hour (large cans). Bake at 350�F for 30 minutes (small cans) or 35 minutes (large cans) or until done. If needed, cover tops with foil during last 10 minutes to prevent excess browning. Remove loaves from cans and place on their sides on wire racks to cool. Top with Almond Frosting. Makes 3 large or 8 small loaves. ____________________ Almond Frosting: Combine 2 cups confectioners' sugar, 2 to 3 tablespoons milk and 1/2 teaspoon almond extract; beat with fork until smooth. Cuisine: "Russian" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 222 Calories (kcal); 6g Total Fat; (23% calories from fat); 5g Protein; 38g Carbohydrate; 26mg Cholesterol; 135mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 14 0 26366 0 0 0 0 0 20020 2429 0 1191 4138 0

* Exported from MasterCook * Salmon Ni�oise Salad Recipe By Serving Size Categories Amount -------1 1 1 1 1 1/2 3 3 1 1/2 : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Salads

Fish/ Seafood

Measure Ingredient -- Preparation Method ------------ -------------------------------7 1/2-ounce can Alaska salmon small head butter lettuce cup green beans -- cooked and cooled large tomato -- sliced into wedges small red pepper -- cored and sliced cup thinly sliced red onions tablespoons tablespoons teaspoon clove CLASSIC VINAIGRETTE olive oil white wine vinegar dry mustard garlic -- minced

Wash and dry lettuce; arrange leaves on a large serving platter. Toss together the beans, tomato wedges, red pepper slices and red onion slices; arrange on the lettuce. Drain and flake salmon. Arrange flaked salmon on bean mixture. Drizzle Classic Vinaigrette evenly over salad just before serving. Classic Vinaigrette: Whisk together all ingredients until well combined. Cuisine: "French" Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 201 Calories (kcal); 14g Total Fat; (59% calories from fat); 12g Protein; 8g Carbohydrate; 29mg Cholesterol; 302mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2465 2401 0 0 0 27181 0 0 0 0 0 0 * Exported from MasterCook * Salsa Italiano Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : California Tomato Commission

Dips/ Salsas

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

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

1/4 1/4 1/8

Ingredient -- Preparation Method -------------------------------fresh California tomatoes (2 large tomatoes) -- seeded and diced cup chopped red onion 2 1/4-ounce can sliced ripe olives 6-ounce jar marinated artichoke hearts tablespoons lemon juice garlic cloves -- finely chopped tablespoons chopped fresh basil teaspoon crushed hot red pepper flakes teaspoon salt teaspoon ground black pepper

In a medium bowl, combine tomato, onion and olives. Slice artichoke hearts, reserving marinade. Stir sliced artichoke hearts into tomato mixture; set aside. In a small bowl, whisk together lemon juice, garlic, basil, pepper flakes, salt, black pepper, and 2 teaspoons artichoke marinade. Gently mix dressing with tomato mixture. Serve with roast or barbecued chicken. Cuisine: "Italian" Source: "California Tomato Commission" S(Internet address): "http://www.tomato.org" - - - - - - - - - - - - - - - - - - Per serving: 90 Calories (kcal); 4g Total Fat; (39% calories from fat); 3g Protein; 12g Carbohydrate; 0mg Cholesterol; 419mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5296 4712 4971 1409 0 620 0 4714 0 0 * Exported from MasterCook * Sambhar Recipe By Serving Size Categories : : 4 Preparation Time :0:30 : Amma's Indian Recipes Curry

Appetizers Side Dishes

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

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

Ingredient -- Preparation Method -------------------------------REQUIRED INGREDIENTS split red gram - arhar dal in Hindi, kandipappu in Telugu tamarind paste turmeric mustard seeds

1/2 15 3 1 2 1 2 2 1 5 1 1 1 3 1 2 1 1

teaspoon tablespoons

red chili powder curry leaves (15 to 20 leaves) oil Salt -- to taste fist full coriander leaves SET ONE tomatoes carrot onions green chiles radish okras brinjal SET TWO rice split black gram coriander seeds bengal gram fenugreek seeds dry red chilies asafoetida oil

medium large medium small medium small teaspoon teaspoon teaspoons teaspoon teaspoon small piece teaspoon

1/4

In a small skillet heat one teaspoon of oil and add Set 2. On less than medium heat, fry until rice turns light brown. Remove from heat and let cool. When cooled make into a fine powder and keep aside. Cut ingredients of Set 1 into slightly larger-than-bite-sized pieces. Keep aside. Add two cups of water to the split red gram and boil until very soft. In a large pot add 5 cups water, vegetable pieces, tamarind paste, turmeric, salt and red chili powder and on medium heat bring to a boil. Cook for 10 more minutes or until the vegetable pieces are soft. Now add the cooked red gram and cook for 10 more minutes. Now add powdered Set 3 and stir well and cook again for 10 minutes. In a deep skillet heat oil and add mustard seeds. When mustard seeds begin to pop, add coriander and curry leaves. Fry for two minutes and now add asafoetida. Immediately add contents of the above pot and cover. Remove from heat. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" T(Cooking Time): "0:45" - - - - - - - - - - - - - - - - - - Per serving: 162 Calories (kcal); 3g Total Fat; (14% calories from fat); 4g

Protein; 33g Carbohydrate; 0mg Cholesterol; 23mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates Serving Ideas : This goes very well with idli, dosa and plain white rice. Nutr. Assoc. : 0 0 0 0 939 2614 0 26601 0 939 2614 0 0 0 0 3577 0 900984 0 0 0 0 0 0 0 3271 1101 0 0 * Exported from MasterCook * Samosas Recipe By Serving Size Categories : : 26 Preparation Time :1:00 : Amma's Indian Recipes Breads Snacks

Appetizers Side Dishes

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

Measure -----------medium cup cup medium long teaspoon tablespoons cup tablespoons

Ingredient -- Preparation Method -------------------------------STUFFING potatoes green peas shredded cabbage onions green chiles ginger paste chopped mint leaves chopped coriander leaves oil Salt -- to taste DOUGH refined wheat flour (maida) oil Salt (1/2 teaspoon) -- to taste Oil -- to deep fry

1 1/2 3

cups tablespoons

Boil potatoes, peel and slightly mash. Boil peas and cabbage. Keep aside. In a nonstick pan, heat oil, add chopped onions and cook until light brown. Add ginger paste, coriander, mint, green chili and fry for one minute. Now add salt and the boiled peas, cabbage and mashed potatoes. Stir well. Let cook for a minute, remove from heat and keep aside. Making the samosas: Mix flour and salt. Now warm oil and add to the flour and salt mixture. Mix well. Gradually add about 3/4 cup water to the mixture and make into a dough. The consistency of the dough is slightly harder than bread dough. Divide the dough into 13 balls and flatten the balls with a rolling pin into circles. Cut these circles into two equal parts (half circles). Wet the edges of each half circle, place sufficient amount of stuffing in the middle of the half circle and fold the corners in so that the end result looks like a stuffed triangle. Pinch the edges lightly; they should seal easily because they are wet.

Now in a wide skillet, heat oil over medium and when oil is hot, fry the stuffed samosas until they become pale brown in color. Remove from skillet and keep aside. After frying all the samosas to a pale brown color, refry them once again to a deep brown color over medium heat. Is a great appetizer. Cooking Time: 20 minutes for stuffing; 20 minutes frying samosas. Can be served with ketchup or hot sauce. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" - - - - - - - - - - - - - - - - - - Per serving: 72 Calories (kcal); 3g Total Fat; (39% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 4422 0 0 3577 0 20062 3352 0 0 0 0 1599 0 1326 0 * Exported from MasterCook * Scandinavian Brunch Loaf Recipe By Serving Size Categories Amount -------5 1/2 3/4 2 1 1/2 3/4 1/2 1/2 2 1 1/2 : : 24 Preparation Time :0:00 : Breads Fleischmann's Yeast

Breakfast/ Brunch

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

Ingredient -- Preparation Method -------------------------------all-purpose flour (5 1/2 to 6 cups) sugar Fleischmann's� Rapid Rise Yeast ground cardamom salt milk water butter or margarine eggs chopped dates or pitted dates -- snipped chopped slivered almonds -- toasted Lemon Frosting LEMON FROSTING powdered sugar lemon juice (1 to 2 tablespoons)

1 1

cup tablespoon

In large bowl, combine 2 cups flour, sugar, undissolved yeast, cardamom and salt. Heat milk, water and butter until very warm (125� to 130�F). Butter does not need to melt. Stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured

surface until smooth and elastic, about 5 to 6 minutes. Cover; let rest on floured surface 10 minutes. Knead in dates and almonds. Divide dough in half; shape into 2 balls. Place in two greased 8-inch round cake pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 350�F for 35 to 40 minutes or until done. Remove from pans; cool on wire racks. Frost with Lemon Frosting. ____________________ Lemon Frosting: Combine 1 cup powdered sugar and 1 to 2 tablespoons lemon juice. Beat until smooth. Cuisine: "Scandinavian" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Loaves" - - - - - - - - - - - - - - - - - - Per serving: 232 Calories (kcal); 6g Total Fat; (24% calories from fat); 5g Protein; 40g Carbohydrate; 27mg Cholesterol; 93mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 2662 20020 0 0 0 797 * Exported from MasterCook * Scandinavian Holiday Bread Recipe By Serving Size Categories Amount -------4 1/2 1 1 1/2 3/4 3/4 3/4 1/4 1/3 : : 24 Preparation Time :0:00 : Breads Holiday

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------all-purpose flour (4 to 5 cups) sugar Fleischmann's� Active Dry or Rapid Rise Yeast ground cardamom salt evaporated milk OR whipping cream OR half-and-half water butter or margarine

3

eggs -- at room temperature

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, cardamom and salt. Heat milk, water and butter until very warm (120� to 130�F). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until almost doubled in size, about 1 to 2 hours. (For Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe.) Punch dough down. On lightly floured surface, divide dough into 3 equal pieces; roll each to 22-inch rope. Fold one rope in half; place in center of large greased baking sheet with open end at bottom. Coil ends up, using one-third of dough at each end. Wrap second and third ropes around first rope; coil ends up. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 to 45 minutes. Lightly beat remaining egg; brush on dough. Bake at 350�F for 35 minutes or until done, covering with foil after 25 minutes to prevent excess browning. Remove from baking sheet; cool on wire rack Cuisine: "Scandinavian" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" T(Baking Time): "0:35" - - - - - - - - - - - - - - - - - - Per serving: 134 Calories (kcal); 4g Total Fat; (26% calories from fat); 4g Protein; 21g Carbohydrate; 33mg Cholesterol; 86mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 14 0 26366 0 0 0 0 2130706543 0 2130706543 0 0 0 * Exported from MasterCook * Scandinavian Yule Braids Recipe By Serving Size Categories Amount : : 24 Preparation Time :0:00 : Breads Holiday

Fleischmann's Yeast

Measure

Ingredient -- Preparation Method

-------7 1/2 3/4 1 1/2 2 1 1/3 3/4 3/4 2 1 1/2 1/4 1/4

------------ -------------------------------cups all-purpose flour (7 1/2 to 8 cups) cup sugar teaspoons salt packages Fleischmann's� Active Dry Yeast -- * see note cups milk cup water cup butter or margarine teaspoons almond extract 8-ounce package chopped or pitted dates -- snipped cup chopped blanched almonds cup chopped candied cherries cup chopped candied citron Confectioners' sugar frosting -- optional

In large bowl, thoroughly mix 2 cups flour, sugar, salt and undissolved yeast. In saucepan, heat milk, water, butter and almond extract over low heat until liquids are very warm (125� to 130�F.). Butter does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 1/2 cups of flour; beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place, until doubled in bulk, about 1 hour. Punch dough down. Knead in dates, almonds, cherries and citron. Divide dough in half. Divide each half into three equal pieces. Roll each piece to 18-inch rope. Braid three ropes together. Pinch ends to seal. Place on greased baking sheet. Repeat with remaining ropes. Cover; let rise in warm, draft-free place until doubled in bulk, about 1 hour. Bake at 375�F. for 25 to 30 minutes, or until done. Remove from sheets and cool on wire racks. Decorate with confectioners' sugar frosting, if desired. Cuisine: "Scandinavian" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Braids" - - - - - - - - - - - - - - - - - - Per serving: 279 Calories (kcal); 8g Total Fat; (26% calories from fat); 6g Protein; 46g Carbohydrate; 19mg Cholesterol; 206mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : *To save up to 50% rising time use Fleischmann's� Rapid Rise Yeast. Follow above directions except reduce first rising: cover kneaded dough and let rest on floured surface 10 minutes. Proceed

with recipe. Nutr. Assoc. : 14 0 0 26366 0 0 0 0 2662 20020 2428 2429 0 * Exported from MasterCook * Seafood Pasta Stir-Fry Recipe By Serving Size Categories Amount -------1 2 2 2 2 1 8 8 1 8 2 1 2 1 : : 6 Preparation Time :0:00 : Fish/ Seafood Pasta

National Pasta Association

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

1/4

1/2

Ingredient -- Preparation Method -------------------------------Bow Ties, Radiatore or other medium pasta shape -- uncooked white wine vinegar reduced-sodium soy sauce garlic -- minced minced fresh ginger grated orange peel fresh orange juice medium fresh shrimp -- peeled and deveined fresh sea scallops vegetable oil hot red pepper flakes (optional) fresh snow peas -- cut in half carrots -- cut julienne red bell pepper -- ribs and seeds removed, cut julienne cornstarch water

Combine the vinegar, soy sauce, garlic, ginger, orange peel and orange juice in a non-metallic bowl; add shrimp and scallops and toss gently to coat seafood. Cover and refrigerate 30 minutes, stirring occasionally. Cook pasta according to package directions. While pasta is cooking, heat oil in a non-stick wok or skillet; add shrimp mixture (do not drain). Add hot red pepper flakes, if using. Stir-fry 2 minutes. Add snow peas, carrots and bell pepper; cover and cook 2 minutes or until shrimp are pink and scallops are opaque. Dissolve cornstarch in water; stir into wok. Cook 1 minute. When pasta is done, drain well. Transfer to serving bowl and pour stir-fry over top. Toss lightly and serve. Cuisine: "Asian" Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 421 Calories (kcal); 5g Total Fat; (9% calories from fat); 26g Protein; 68g Carbohydrate; 70mg Cholesterol; 333mg Sodium Food Exchanges: 4 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 4365 0 0 0 26086 0 0 1374 0 0 4714 0 0 0 0 0 * Exported from MasterCook * Serbian Cheese Pie Recipe By Serving Size Categories Amount -------500 5 750 250 (Gibanica)

: : 6 Preparation Time :0:00 : Main Dishes

Yugoslavia.com

Measure -----------grams

grams grams

Ingredient -- Preparation Method -------------------------------kore (special pastry for gibanica, similar to "Filo" dough. Can be found in Greek, Armenian or Turkish shops) eggs quark Heavy Cream (Kajmak) Milk Salt

Mix four whole eggs and the white of the fifth. Sprinkle in the quark and mix well. Add kajmak or cream, salt and milk to obtain a rather liquid yellow dough. In a baking pan, put two layers of kore and add some of the mix. Then cover with a kora and mix again. Repeat until the kora is all mixed. Put kora as a last layer and spread the remaining yolk on it. Bake for 30 to 60 minutes in a pre-heated oven at 210 degrees Celsius until golden. Cuisine: "Yugoslavian" Source: "WWW.Yugoslavia.com" S(Internet address): "http://www.yugoslavia.com/Culture/HTML/yu.html" - - - - - - - - - - - - - - - - - - Per serving: 677 Calories (kcal); 43g Total Fat; (76% calories from fat); 17g Protein; 13g Carbohydrate; 287mg Cholesterol; 558mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4453 0 0 0 0 0 * Exported from MasterCook *

Heavy Cream (Kajmak) Recipe By Serving Size Categories Amount -------1 1 : : 24 Preparation Time :0:00 : Desserts

Yugoslavia.com

Measure -----------quart pint

Ingredient -- Preparation Method -------------------------------milk heavy cream

Boil the milk in shallow enamel pan. Carefully, pour the cream in holding it as high as possible. Simmer mixture on low fire for about 2 hrs. Turn off heat. Let it stand without mixing for 6 hours. Then turn on heat again and simmer on very low fire for 1/2 hour. Cool without mixing. Then carefully place pan in refrigerator for 24 hours. Cream has formed. Loosen with the point of a knife and remove it to a flat plate. Cut into squares. It is delicious served on anything which calls for whipped cream or eaten alone. Cuisine: "Yugoslavian" Source: "WWW.Yugoslavia.com" S(Internet address): "http://www.yugoslavia.com/Culture/HTML/yu.html" - - - - - - - - - - - - - - - - - - Per serving: 93 Calories (kcal); 9g Total Fat; (82% calories from fat); 2g Protein; 2g Carbohydrate; 33mg Cholesterol; 27mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 * Exported from MasterCook * Shrimp Zarzuela Recipe By Serving Size Categories Amount -------1/4 1 1/4 2 3 1 1/2 1/2 : : 4 Preparation Time :0:00 : Fish/ Seafood Main Dishes

Foods From Spain

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

Ingredient -- Preparation Method -------------------------------olive oil large shrimp -- shelled and deveined finely chopped onion minced garlic (about 2 large cloves) sherry wine vinegar tomatoes (about 2 cups) -- chopped paprika salt

1/4 6 1

teaspoon cup

crushed red pepper saffron threads -- crushed dry white wine

In large skillet over high heat, heat oil until hot. Add shrimp; cook stirring constantly, until they turn pink, about 4 minutes. Remove shrimp from skillet and reduce heat to medium-high. Add onion and garlic; cook, stirring occasionally, until onion is tender, about 1 minute. Add vinegar; cook just until vinegar has been absorbed, about 2 minutes. Add tomatoes, paprika, salt, red pepper and saffron threads; cook, stirring frequently until tomatoes are softened, about 3 minutes. Stir in wine; simmer, uncovered, for 5 minutes. Return shrimp to skillet and cook just until heated through, about 3 minutes. Serve with lemon wedges, chopped parsley and rice, if desired. Cuisine: "Spanish" Source: "Foods from Spain" - - - - - - - - - - - - - - - - - - Per serving: 320 Calories (kcal); 16g Total Fat; (50% calories from fat); 25g Protein; 10g Carbohydrate; 173mg Cholesterol; 452mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Spain is quite famous for its seafood stews, and Shrimp Zarzuela reflects this culinary heritage. Golden Spanish olive oil, unique sherry wine vinegar, sweet paprika and fragrant saffron are the Spanish flavors that give this one-pot meal its character. The traditional seafood dishes of Spain use a variety of shellfish from the Mediterranean Sea; we simplified the recipe by focusing on ever-popular shrimp. Round out either of these meals by serving a premiere cheese from Spain, such as Manchego or Cabrales. Nutr. Assoc. : 0 0 0 20130 4917 1514 0 0 0 0 0 * Exported from MasterCook * Singapore Samplings Recipe By Serving Size Categories : : 6 Preparation Time :0:15 : Appetizers Nat. Pork Producers Council

Kabobs Pork

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

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

Ingredient -- Preparation Method -------------------------------boneless pork loin -- sliced 4 � 1 � 1/8-inch strips wooden skewers soy sauce rice vinegar grated fresh ginger OR dry ginger garlic -- minced

1/2

teaspoon

crushed red pepper Peppered Tofu (if desired) -- see recipe

Soak skewers for 20-30 minutes in water. Thread pork onto skewers. Place in a 12 � 9-inch baking dish. Combine remaining ingredients and pour over skewers, turning to coat. Marinate at room temperature for 30 minutes, turning once or twice. Broil 6 inches from heat for 10 minutes, turning to cook all sides. Baste occasionally with remaining marinade. Serve with Peppered Tofu, if desired. Cuisine: "Singapore" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 214 Calories (kcal); 12g Total Fat; (48% calories from fat); 26g Protein; 3g Carbohydrate; 35mg Cholesterol; 1174mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 888 0 0 0 2130706543 0 631 0 0 0 0 * Exported from MasterCook * Peppered Tofu Recipe By Serving Size Categories Amount -------1 1/2 1 1 8 : : 6 Preparation Time :0:00 : Nat. Pork Producers Council

Side Dishes

Measure -----------tablespoon teaspoon slice tablespoon ounces

Ingredient -- Preparation Method -------------------------------sesame oil dried red pepper fresh ginger -- thin oyster sauce tofu -- cubed

Heat 1 tablespoon sesame oil in a fry pan, add 1/2 teaspoon dried red pepper and 1 thin slice fresh ginger. Cook and stir over medium heat for 2-3 minutes. Stir in 1 tablespoon oyster sauce; add 8 ounces tofu, cubed, and stir to heat through and coat with sauce. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - -

Per serving: 52 Calories (kcal); 4g Total Fat; (66% calories from fat); 3g Protein; 1g Carbohydrate; 0mg Cholesterol; 21mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Serving Ideas : With Singapore Samplings Nutr. Assoc. : 0 2514 0 0 0 * Exported from MasterCook * Smart Alaska Salmon Tacos Recipe By Serving Size Categories Amount -------1 1/2 12 3/4 1/4 2 2 3/4 : : 6 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

Measure Ingredient -- Preparation Method ------------ -------------------------------14 3/4-ounce can Alaska salmon -- drained and flaked cup fresh or bottled non fat salsa (6-1/2 inch) corn tortillas cup fat free refried beans cup fat free Cheddar cheese cups cabbage -- shredded OR cups lettuce cup fresh tomato -- chopped Salsa -- to taste Cilantro -- to taste

Mix Alaska salmon with salsa and hold aside. Place the tortillas on sheet pans in 1 single layer; portion beans and cheese evenly onto the tortillas. Place in a 350�F oven until warm and cheese is melted, 5 to 8 minutes. Remove from oven and divide salmon mixture evenly among the tortillas. Top with cabbage or lettuce and diced tomatoes, portioned evenly. Fold tortillas over and serve with extra salsa and chopped cilantro, if desired. Cuisine: "Mexican" Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" Yield: "12 tacos" - - - - - - - - - - - - - - - - - - Per serving: 254 Calories (kcal); 6g Total Fat; (19% calories from fat); 20g Protein; 32g Carbohydrate; 39mg Cholesterol; 708mg Sodium Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates NOTES : Variation: Salmon mixture may also be used as burrito or tostada filling. Nutr. Assoc. : 2465 1325 2883 25079 25012 2415 0 2130706543 0 0 0 * Exported from MasterCook * Smoked Salmon and Cucumber Sushi Rolls Recipe By Serving Size Categories Amount -------2 1 8 1 1 : : 4 Preparation Time :0:00 : Fish/ Seafood

New Zealand Wasabi Limited

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

1/4 1/2 1/4

Ingredient -- Preparation Method -------------------------------sushi rice (Calrose or any short grain variety) Water rice wine vinegar mirin (sweet rice wine) sugar nori pickled ginger -- julienned cucumber strips smoked salmon strips Wasabi Oil -- see recipe Lime Soy Syrup -- see recipe

Wash rice at least three times or until water is clear. Fill rice cooker or casserole with water to about 1 inch over the rice. Over high heat, cover and bring to a boil. Reduce to medium-high heat and boil vigorously for 20 minutes. Reduce heat to low and cook a further 20 minutes. Remove from heat and let sit, still covered, for another 20 minutes. In a small saucepan, slowly heat the vinegar, mirin (sweet rice wine) and sugar until very hot but not boiling. Fold in "su" (vinegar and sugar) with the hot rice. Place rice carefully in a clean bowl, cover, and let rest for 30 minutes. On a sushi mat, place a sheet of nori. Lightly pat rice on bottom two-thirds of nori. Place pickled ginger, cucumber strips and salmon strips on top of rice. Finish with a few drops of Wasabi Oil. Roll up sushi tightly, moistening the edges to seal and let rest.

Cut sushi and arrange on platter. Serve with Wasabi Oil and Lime Soy Syrup. Cuisine: "Japanese" Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 846 Calories (kcal); 16g Total Fat; (17% calories from fat); 22g Protein; 150g Carbohydrate; 8mg Cholesterol; 8704mg Sodium Food Exchanges: 6 Grain(Starch); 1 Lean Meat; 3 Vegetable; 0 Fruit; 2 1/2 Fat; 3 Other Carbohydrates Nutr. Assoc. : 4737 0 0 4734 0 1696 3520 3010 5003 0 0 * Exported from MasterCook * Lime Soy Syrup Recipe By Serving Size Categories Amount -------2 1/2 : : 10 Preparation Time :0:00 : New Zealand Wasabi Limited

Sauce/ Baste/ Gravy

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

Ingredient -- Preparation Method -------------------------------thin soy sauce brown sugar Juice of one lime

In a saucepan, combine all the ingredients and let simmer until a syrup consistency is achieved, about a 70 per cent reduction. Let cool completely. Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 58 Calories (kcal); trace Total Fat; (0% calories from fat); 3g Protein; 12g Carbohydrate; 0mg Cholesterol; 3295mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 1396 0 822

* Exported from MasterCook * Wasabi Oil Recipe By Serving Size Categories Amount -------2 1/2 1/2 1/4 : : 4 Preparation Time :0:00 : New Zealand Wasabi Limited

Sauces and Toppings

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

Ingredient -- Preparation Method -------------------------------"NAMIDA"Hot wasabi paste sugar mirin (sweet rice wine) Cold water canola oil

In a bowl, combine wasabi paste, sugar and mirin (sweet rice wine). Quickly whisk in oil. A pur�e consistency is ideal. Cuisine: "Japanese" Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 151 Calories (kcal); 14g Total Fat; (83% calories from fat); trace Protein; 6g Carbohydrate; 0mg Cholesterol; 158mg 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 Soba Noodle Sushi. Nutr. Assoc. : 1685 0 4734 0 0 * Exported from MasterCook * Soba Noodle Sushi Recipe By Serving Size Categories Amount -------1/2 1/4 2 1 2 : : 10 Preparation Time :0:00 : New Zealand Wasabi Limited

Pasta

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

Ingredient -- Preparation Method -------------------------------soba noodles -- blanched al dente spring onions (scallions) -- green part only light soy sauce rice wine vinegar Wasabi Oil -- see recipe

1/4 10 1 1 1

cup sheets

pickled ginger -- finely chopped nori cucumber -- peeled and finely julienned red bell pepper -- julienned yellow bell pepper -- julienned GARNISH Spring onions (Scallions) toasted sesame seeds Wasabi Oil -- see recipe Soy Syrup -- see recipe

1/4

cup

In a large mixing bowl, combine soba noodles, spring onions (scallions), soy sauce, rice wine vinegar, wasabi oil, and pickled ginger. Taste for seasoning. On a sushi mat, place one sheet of nori, shiny side down. On the bottom third of the nori, place a thin layer of the noodle mixture. Place some cucumber and peppers on top. Roll tightly. Moisten the top edge of the nori with water to seal the sushi roll closed. Slice and arrange sushi on a white platter. Drizzle it with Wasabi Oil and Soy Syrup. Garnish with spring onions (scallions) and sesame seeds. Serves 8 -10 Cuisine: "Japanese" Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 275 Calories (kcal); 13g Total Fat; (40% calories from fat); 7g Protein; 35g Carbohydrate; 0mg Cholesterol; 2096mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 902684 5063 0 0 629 1696 0 0 0 0 0 0 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 * Wasabi Oil Recipe By Serving Size Categories Amount -------2 1/2 1/2 1/4 : : 4 Preparation Time :0:00 : New Zealand Wasabi Limited

Sauces and Toppings

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

Ingredient -- Preparation Method -------------------------------"NAMIDA"Hot wasabi paste sugar mirin (sweet rice wine) Cold water canola oil

In a bowl, combine wasabi paste, sugar and mirin (sweet rice wine). Quickly whisk in oil. A pur�e consistency is ideal.

Cuisine: "Japanese" Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 151 Calories (kcal); 14g Total Fat; (83% calories from fat); trace Protein; 6g Carbohydrate; 0mg Cholesterol; 158mg 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 Soba Noodle Sushi. Nutr. Assoc. : 1685 0 4734 0 0 * Exported from MasterCook * Wasabi Oil Recipe By Serving Size Categories Amount -------2 1/2 1/2 1/4 : : 4 Preparation Time :0:00 : New Zealand Wasabi Limited

Sauces and Toppings

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

Ingredient -- Preparation Method -------------------------------"NAMIDA"Hot wasabi paste sugar mirin (sweet rice wine) Cold water canola oil

In a bowl, combine wasabi paste, sugar and mirin (sweet rice wine). Quickly whisk in oil. A pur�e consistency is ideal. Cuisine: "Japanese" Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 151 Calories (kcal); 14g Total Fat; (83% calories from fat); trace Protein; 6g Carbohydrate; 0mg Cholesterol; 158mg 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 Soba Noodle Sushi.

Nutr. Assoc. : 1685 0 4734 0 0 * Exported from MasterCook * Sole Florentine Recipe By Serving Size Categories Amount -------1 1 2 2 1/2 1/4 1 2 1 6 : : 6 Preparation Time :0:00 : Fish/ Seafood

Rag�

Measure Ingredient -- Preparation Method ------------ -------------------------------medium onion -- finely chopped cup finely chopped mushrooms tablespoons margarine 10-ounce packages frozen chopped spinach -- cooked and squeezed dry cup fresh bread crumbs cup light cream tablespoon grated Parmesan cheese teaspoons lemon juice 15 1/2-ounce jar Rag� Old World Style Spaghetti Sauce fillets sole -- (about 1 1/2 pounds) Chopped fresh dill

Preheat oven to 375 degrees F. In a large skillet, saut� onion and mushrooms in margarine until tender. In a medium bowl, combine mushroom mixture with spinach, bread crumbs, cream, Parmesan cheese and lemon juice; set aside. Evenly spread 1 cup sauce in an 11 � 7-inch baking dish. Spoon about 1/3 cup spinach mixture onto each fillet. Roll and place seam side down in baking dish. Top with remaining sauce. Bake 25 to 30 minutes, or until fish flakes easily with a fork. Sprinkle with dill. Cuisine: "Italian" Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 295 Calories (kcal); 10g Total Fat; (31% calories from fat); 36g Protein; 14g Carbohydrate; 86mg Cholesterol; 767mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 2673 0 0 0 0 0 0 0 5030 0 * Exported from MasterCook * South of the Border Chile

Recipe By Serving Size Categories Amount -------4 1 12 1 1 1 1 1 1 1/2 2 2

: : 4 Preparation Time :0:45 : Idaho Potato Commission The Oregon Hazelnut Industry

Soups/ Stews

Measure -----------large tablespoon ounces medium tablespoon 15-ounce can 14 1/2-ounce teaspoon tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------Idaho� Potatoes -- baked vegetable oil ground turkey onion -- diced red or green bell pepper -- diced garlic clove -- minced chili powder red kidney beans -- rinsed and drained can stewed tomatoes salt grated low-fat Cheddar cheese -- optional low-fat sour cream -- optional

In large nonstick skillet, over medium-high heat, heat oil. Add ground turkey; cook, stirring to break up large pieces until lightly browned, about 5 minutes. With slotted spoon, remove turkey from skillet, set aside. To skillet, add onion, bell pepper and garlic; cook until vegetables are tender crisp, about 4 to 5 minutes. Add chili powder; cook, stirring, 1 more minute. Stir in kidney beans, stewed tomatoes, 1/4 cup water and salt. Bring to a boil and reduce heat; simmer until thickened, about 10 to 12 minutes. Halve potatoes lengthwise, cutting almost to base of the potato. Mash slightly with fork, leaving in skins. Spoon chili mixture over each potato, dividing evenly. Top with Cheddar cheese and sour cream. Cuisine: "Mexican" Source: "The Idaho Potato Commission" S(Internet address): "http://www.famouspotatoes.org/" - - - - - - - - - - - - - - - - - - Per serving: 413 Calories (kcal); 12g Total Fat; (25% calories from fat); 26g Protein; 52g Carbohydrate; 69mg Cholesterol; 794mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3740 0 0 0 2236 0 0 26001 0 0 26148 0 * Exported from MasterCook *

Spanish Potatoes Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Idaho Potato Commission

Side Dishes

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/2 pounds Idaho� Potatoes -- sliced into bite-sized pieces 1 8-ounce package sliced lean bacon 1 10-ounce package frozen diced sweet peppers 1 15-ounce can crushed tomatoes 1/2 cup chopped Spanish olives with pimiento 1/4 teaspoon garlic powder 1/2 teaspoon onion powder 1 tablespoon chili powder (1 to 3 tablespoons) 2 cups water 1 tablespoon chopped capers* (1 to 2 tablespoons) -- * Additional capers may be used for garnish In a large heavy skillet, cook bacon until well done and crisp. Remove from skillet. Drain on paper towel. Crumble and reserve. Pour off drippings and add peppers to skillet where you cooked the bacon. Cook 5 minutes or until liquid has evaporated. Add tomatoes, olives, powders, water and potatoes. Bring to boiling and cook uncovered, stirring occasionally for 20 minutes or until fork-tender. Stir in capers. Let stand 5 minutes to allow liquids to absorb. Stir in crumbled bacon and serve. Add more capers for garnish if desired. Serve warm with green vegetable. (Also may be served at room temperature on a bed of green salad) Makes 9 cups, which serves 6-8 Cuisine: "Spanish" Source: "The Idaho Potato Commission" S(Internet address): "http://www.famouspotatoes.org/" Yield: "9 Cups" - - - - - - - - - - - - - - - - - - Per serving: 310 Calories (kcal); 18g Total Fat; (50% calories from fat); 7g Protein; 33g Carbohydrate; 19mg Cholesterol; 394mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3740 26321 5204 0 2678 0 0 2614 0 926118

* Exported from MasterCook * Spicy Caribbean Soup with Rice Recipe By Serving Size Categories Amount -------1 1 3 1 1/2 1/2 1/2 1/4 1/4 4 4 2 3 : : 6 Preparation Time :0:00 : Soups/ Stews

The Rice Council

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

Ingredient -- Preparation Method -------------------------------chopped onion garlic -- minced butter or margarine bay leaf hot red pepper flakes -- or to taste ground coriander ground allspice salt ground black pepper chicken broth cubed winter squash* cooked chicken cubes hot cooked rice Cilantro sprigs for garnish (optional) Hot pepper flakes for garnish (optional)

Cook onion and garlic in butter in large saucepan or Dutch oven over medium-high heat. Add bay leaf, pepper flakes, coriander, allspice, salt, black pepper and chicken broth. Bring to a boil; simmer, covered, 10 to 15 minutes. Add squash; simmer, covered, 10 to 15 minutes, or until squash is tender but still slightly firm. Remove bay leaf. Reserve 1 cup squash cubes; pur�e remaining mixture. Return reserved squash and pur�ed mixture to saucepan. Stir in chicken cubes; cook until thoroughly heated. Serve soup topped with hot rice. Garnish with cilantro and pepper flakes, if desired. Cuisine: "Caribbean" Source: "The Rice Council" S(Internet address): "http://www.usarice.com/domestic/recipes/" - - - - - - - - - - - - - - - - - - Per serving: 363 Calories (kcal); 12g Total Fat; (30% calories from fat); 26g Protein; 36g Carbohydrate; 69mg Cholesterol; 708mg Sodium Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : *Any type of winter squash (hubbard, acorn) or pumpkin may be substituted.

Nutr. Assoc. : 0 0 0 0 4714 0 0 0 0 0 5614 2806 0 2130706543 2130706543 * Exported from MasterCook * Spicy Chicken and Hazelnut Enchiladas Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Dundee Hazelnuts Poultry

Main Dishes The Oregon Hazelnut Industry

Amount -------1 1 2 2 2 2 1 6 2 2 1

Measure -----------pound 12-ounce can cloves tablespoons tablespoons cup cup tablespoon teaspoon cup cups cups cup

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

Ingredient -- Preparation Method -------------------------------fresh tomatillos OR tomatillos garlic -- peeled jalape�o peppers -- seeded cilantro leaves onion sour cream plain yogurt honey salt canned diced green chilies corn tortillas cooked shredded chicken shredded Jack cheese roasted and chopped Oregon hazelnuts

If using fresh tomatillos, prepare by washing and removing husks. Place in saucepan, cover with water and simmer until tender, about 5 to 7 minutes; drain. If using tomatillos, drain and discard liquid. For sauce, mince garlic, jalape�os, cilantro and onions in food processor or blender. Add drained tomatillos, sour cream, yogurt, honey and salt; pur�e. Mix in green chilies and set aside. Soften tortillas either by frying on both sides in a small amount of vegetable oil, by wrapping in foil and placing in hot oven until hot, or by placing in microwave oven until heated. In the center of each tortilla, place about 2 tablespoons each of chicken, sauce and cheese. Add about 2 teaspoons chopped hazelnuts. Pour 1/4 of the sauce in the bottom of a greased 9�12-inch baking dish. Place filled enchiladas in dish and pour remaining sauce over top. Sprinkle with remaining cheese and then with hazelnuts. Bake in a 350� oven until heated through, about 20 minutes. Cuisine: "Mexican" Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html" T(Baking Time): "0:20" - - - - - - - - - - - - - - - - - - -

Per serving: 503 Calories (kcal); 33g Total Fat; (56% calories from fat); 30g Protein; 26g Carbohydrate; 81mg Cholesterol; 397mg Sodium Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1500 0 2130706543 0 20103 26544 0 0 0 0 0 1657 0 2805 916 3677 * Exported from MasterCook * Spicy Latin Pork Roast Recipe By Serving Size Categories Amount -------2 1 1 1 1/2 1 1 1/2 3/4 3/4 1/2 : : 6 Preparation Time :0:10 : Nat. Pork Producers Council

Pork

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

Ingredient -- Preparation Method -------------------------------boneless pork loin roast ground cumin chili powder ground coriander ground red pepper ground black pepper ground cinnamon brown sugar salt

Pat surfaces of pork roast with paper toweling. Blend well all seasonings and rub evenly over surfaces of pork roast. Place roast in shallow pan and roast at 350�F for 45 minutes to an hour, until internal temperature (measured with a meat thermometer) registers 155�F. Remove roast from oven, let rest 10 minutes before slicing (temperature will rise about 5 degrees upon resting). Slice to serve immediately or cool slightly, slice and wrap well to refrigerate. Cuisine: "Latin" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "1:00" - - - - - - - - - - - - - - - - - - Per serving: 187 Calories (kcal); 7g Total Fat; (34% calories from fat); 27g Protein; 2g Carbohydrate; 68mg Cholesterol; 248mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26384 0 0 0 0 0 0 0 0

* Exported from MasterCook * Spicy Tortilla Soup Recipe By Serving Size Categories Amount -------1/2 1/2 4 2 1 1 1 1/2 1/2 1/2 4 : : 6 Preparation Time :0:10 : Nat. Pork Producers Council Soups/ Stews

Pork

Measure -----------pound cup cups cups 8-ounce jar teaspoon teaspoon teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------lean ground pork chopped onion crushed canned tomatoes chicken broth medium-hot salsa ground cumin chili powder salt garlic powder ground black pepper corn tortillas -- cut in thin strips

Brown pork and onion over medium-high heat in large saucepan, stirring occasionally. Add remaining ingredients except tortilla strips. Cover and simmer 20 minutes. Stir tortilla strips into soup and simmer for 5-10 minutes more, until tortilla strips are softened. Serve hot. Cuisine: "Mexican" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 199 Calories (kcal); 9g Total Fat; (40% calories from fat); 11g Protein; 19g Carbohydrate; 27mg Cholesterol; 888mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3623 0 2470 0 1325 0 0 0 0 0 0 * Exported from MasterCook * Steamed Lamb with Cabbage Recipe By Serving Size Categories : : 6 : Lamb (Peccena Jagnjetina sa Kupusom)

Preparation Time :0:00

Yugoslavia.com

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

Measure -----------pounds head large medium medium long tablespoons

Ingredient -- Preparation Method -------------------------------your favorite cut of lamb cabbage carrots potatoes onion hot peppers lard or drippings

Place lamb in a heavy roasting dish with a cover. Place carrots, potatoes, and onion around the lamb. Cut the head of cabbage into 6 pieces and also place it around the lamb. Place the hot peppers on top of the lamb. Cover and let steam until done. Do not take the cover off unless necessary. Let roast in a 250� oven for 2-1/2 hrs. Cuisine: "Yugoslavian" Source: "WWW.Yugoslavia.com" S(Internet address): "http://www.yugoslavia.com/Culture/HTML/yu.html" - - - - - - - - - - - - - - - - - - Per serving: 585 Calories (kcal); 42g Total Fat; (65% calories from fat); 32g Protein; 18g Carbohydrate; 130mg Cholesterol; 122mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3831 0 0 4600 0 0 791 * Exported from MasterCook * Steamed NZ Mussels with Soy / Wasabi Marinade Recipe By Serving Size Categories Amount -------1/3 1/3 1/3 1 1 1 20 : : 4 Preparation Time :0:00 : Fish/ Seafood

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 (or so) fresh mussels Fresh coriander (cilantro) leaves or parsley

Mix first 8 ingredients together for marinade until sugar dissolved and Wasabi is infused. Adjust quantities of first 3 ingredients so that marinade will cover mussels. Wash mussels, place in large bowl and pour marinade over mussels. Place bowl in a steamer and steam on high until the mussels are open. Garnish with the fresh coriander (cilantro) or parsley and serve with plain white rice. Cuisine: "New Zealand" Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 134 Calories (kcal); 2g Total Fat; (15% calories from fat); 13g Protein; 11g Carbohydrate; 22mg Cholesterol; 1600mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1476 0 4734 0 630 0 1685 0 26416 0 * Exported from MasterCook * Stir-Fry Beef and Spaghetti Recipe By Serving Size Categories Amount -------8 4 1/3 1 1 1/2 1/4 12 2 2 1/2 1 2 1 : : 6 Preparation Time :0:00 : Beef Pasta

National Pasta Association

Measure Ingredient -- Preparation Method ------------ -------------------------------ounces Spaghetti, Fusilli, or Linguine -- uncooked tablespoons cornstarch -- divided cup plus 1 tablespoon soy sauce tablespoon dry sherry (optional) -- dry sherry clove garlic -- minced teaspoon ground ginger teaspoon pepper ounces boneless beef round steak -- cut into thin strips cups cold water tablespoons vegetable oil -- divided cup carrots (2 medium) -- thinly sliced cups onion (1 large) -- cut into chunks 10-ounce package frozen cut green beans -- thawed and drained Toasted sesame seeds (optional) -- toasted sesame seeds

In a small bowl, blend 1 tablespoon each of the cornstarch and soy sauce, sherry, garlic, ginger and pepper. Add beef; marinate for 30 minutes in the refrigerator. In a small bowl, blend remaining 3 tablespoons

cornstarch into water. Stir in remaining 1/3 cup soy sauce. Prepare pasta according to package directions; drain. Add 1 teaspoon oil to pasta, toss to coat. In a medium skillet, heat 1 tablespoon oil. Add meat mixture and stir-fry for 1 minute. Remove meat mixture from heat. In the same skillet, heat remaining 1 tablespoon oil. Add carrots and onion and stir-fry until tender-crisp. Stir in meat, cornstarch mixture and green beans. Cook, stirring constantly, until mixture is thickened and translucent. Arrange hot pasta on warm serving platter, and top with meat mixture. Garnish with sesame seeds, if desired. Cuisine: "Asian" Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 357 Calories (kcal); 10g Total Fat; (25% calories from fat); 20g Protein; 45g Carbohydrate; 36mg Cholesterol; 956mg Sodium Food Exchanges: 2 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1405 0 1396 3181 0 0 0 9034 0 0 2495 4288 3458 5286 * Exported from MasterCook * Stir-Fry Beef and Spinach with Noodles Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Beef Stir Fry

One Dish Meal Texas Beef Council

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

Measure Ingredient -- Preparation Method ------------ -------------------------------pound beef round tip steak -- cut 1/8 to 1/4 inch 6-ounce package thin spaghetti -- uncooked 10-ounce package fresh spinach, stems removed -- thinly sliced 8-ounce can sliced water chestnuts -- drained cup green onion -- sliced tablespoons red chili peppers -- chopped cup tablespoons tablespoon teaspoons large clove teaspoon MARINADE hoisin sauce reduced-sodium soy sauce water dark sesame oil garlic -- crushed red pepper -- crushed

2 1 2 2

1/4

Stack beef steaks; cut lengthwise in half and then crosswise into 1-inch wide strips.

Combine marinade ingredients, pour half over beef. Cover and marinade in refrigerator 10 minutes. Reserve remaining marinade. Meanwhile cook pasta according to package directions; keep warm. Remove beef from marinade; discard marinade. Heat large nonstick wok or skillet over medium-high heat until hot. Add beef (half at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon; keep warm. In same skillet, combine pasta, spinach, water chestnuts, green onions and reserved marinade; cook until spinach is wilted and mixture is heated through, stirring occasionally. Return beef to skillet; mix lightly. Cuisine: "Asian" Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" Start to Finish Time: "0:30" - - - - - - - - - - - - - - - - - - Per serving: 472 Calories (kcal); 11g Total Fat; (21% calories from fat); 35g Protein; 57g Carbohydrate; 72mg Cholesterol; 677mg Sodium Food Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Serving Ideas : Garnish with chili peppers Nutr. Assoc. : 9034 1405 3407 5473 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stir-Fry Pork a l'Orange Recipe By Serving Size Categories Amount -------1 1 3/4 1 1 1/3 1/4 2 2 : : 4 Preparation Time :0:20 : Nat. Pork Producers Council Stir Fry

Pork

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

Ingredient -- Preparation Method -------------------------------pork tenderloin grated orange rind orange juice cornstarch soy sauce corn syrup ground ginger vegetable oil -- divided carrots -- peeled and sliced diagonally

2 1/2

stalks cup

celery -- peeled and sliced diagonally cashews

Cut pork tenderloin into thin strips. Set aside. Combine next six ingredients, stirring well. Heat one teaspoon oil in nonstick skillet over medium heat. Add carrots and celery, stir-frying about 3 minutes. Remove vegetables, set aside. Pour remaining oil into skillet. Add pork; stir-fry for about 3 minutes. Return vegetables to pan, add orange juice mixture and cashews. Cook, stirring constantly, over medium-high heat, until thickened. Serve over hot rice, if desired. Cuisine: "Asian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 385 Calories (kcal); 14g Total Fat; (32% calories from fat); 29g Protein; 37g Carbohydrate; 59mg Cholesterol; 382mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 9130 0 0 0 0 0 631 0 0 0 2505 * Exported from MasterCook * Stir-Fry Pork and Vegetables Recipe By Serving Size Categories Amount -------2 1/2 2 1 6 1/2 2 1 1/2 : : 4 Preparation Time :0:00 : Indiana Soybean Board

Main Dishes

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

Ingredient -- Preparation Method -------------------------------soybean oil vertically sliced onions Chinese pea pods (about 1/2 lb) sweet red bell pepper -- cubed cooked pork -- cut in 2-inch strips sliced mushrooms soy sauce minced fresh ginger root sugar Pepper -- to taste

Heat oil in large nonstick skillet or wok over medium-high heat about 1 minute or until hot. Add onions and stir-fry about 2 minutes. Add remaining ingredients and stir-fry about 5 minutes or until vegetables are crisp-tender and pork is thoroughly heated.

Cuisine: "Asian" Source: "Indiana Soybean Board" S(Internet address): "http://www.soyfoods.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 204 Calories (kcal); 13g Total Fat; (58% calories from fat); 14g Protein; 8g Carbohydrate; 35mg Cholesterol; 542mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 20230 4373 4695 0 0 0 26086 0 0 * Exported from MasterCook * Stuffed Grape Leaves Recipe By Serving Size Categories Amount -------1 2 1 1 1/2 1/4 1 (Sarma u Vinovom Lischu)

: : 4 Preparation Time :0:00 : Beef Yugoslavia.com

Pork

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

Ingredient -- Preparation Method -------------------------------beef and pork -- ground together onions egg salt pepper rice dill -- chopped fine Washed grape leaves

Fry onions in hot fat. Add meat and fry until blood disappears. Cool mixture slightly and then add egg, rice, seasoning and chopped dill. Mix together thoroughly. Place 1 tablespoon of mixture in a grape leaf and wrap up in Sarma fashion. Place Sarma in deep pan, put 2 tablespoons hot oil, put 2 tablespoons flour and fry together. Remove from fire, add 1 teaspoon paprika, 1/2 cup hot water. Blend and pour over Sarmas. Many prefer to serve it with sour cream. Cuisine: "Yugoslavian" Source: "WWW.Yugoslavia.com" S(Internet address): "http://www.yugoslavia.com/Culture/HTML/yu.html" - - - - - - - - - - - - - - - - - - Per serving: 434 Calories (kcal); 31g Total Fat; (65% calories from fat); 22g Protein; 15g Carbohydrate; 143mg Cholesterol; 628mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat; 0

Other Carbohydrates Nutr. Assoc. : 3605 0 0 0 0 0 0 2130706543 * Exported from MasterCook * Stuffed Peppers (Punjene Paprike) Recipe By Serving Size Categories Amount -------8 2 4 2 1 1/2 1 4 2 : : 8 Preparation Time :0:00 : Side Dishes

Yugoslavia.com

Measure -----------medium tablespoons small small clove cup can cups

Ingredient -- Preparation Method -------------------------------green peppers butter onions -- finely chopped green peppers -- finely chopped garlic -- minced chopped ham tomato pur�e salt and pepper fine bread crumbs eggs

Cut a thin slice from stem end of each pepper. Remove seeds and wash. Drop peppers into boiling, salted water and parboil 5 min. Drain thoroughly. Melt butter in skillet. Add onions, garlic and chopped pepper and saut� until limp. Add tomato pur�e, ham, salt, and pepper to taste. Simmer for 15 minutes. Remove from heat, stir in bread crumbs and eggs. Stuff mixture into pepper shells. Sprinkle tops with cracker crumbs. Bake in oven at 350� for about 25 min. or until stuffing is firm and delicately browned on top. Cuisine: "Yugoslavian" Source: "WWW.Yugoslavia.com" S(Internet address): "http://www.yugoslavia.com/Culture/HTML/yu.html" - - - - - - - - - - - - - - - - - - Per serving: 350 Calories (kcal); 9g Total Fat; (22% calories from fat); 12g Protein; 57g Carbohydrate; 59mg Cholesterol; 757mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 196 0 * Exported from MasterCook * Sushi Rice

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

: : 0 : Misc

Preparation Time :0:00 New Zealand Wasabi Limited Ingredient -- Preparation Method -------------------------------Japanese rice (16 fluid ounces in glass measuring jug) water sake or dry white wine rice wine vinegar sugar salt

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

Put the rice in a bowl and wash it in several changes of water until the water becomes clear, stirring gently by hand. Drain rice in a sieve for 1 hour. Combine rice, water and sake in a pot, cover, and bring to boil on medium to high heat. Reduce heat to very low and cook for 15 minutes. Turn off heat and let the pot sit, covered, for another 15 minutes. Mix rice with folding motion to make it fluffy. Insert dry teatowel under the lid to absorb excess moisture. Transfer rice to a large shallow container. Mix the rice wine vinegar, sugar and salt together thoroughly and pour on the rice all at once. Mix quickly and gently with a wet wooden spatula while fanning the rice to cool it quickly. Cover container with a damp teatowel until use but do not refrigerate. Use while the rice is as freshly cooked as possible. Cuisine: "Japanese" Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 1654 Calories (kcal); 2g Total Fat; (1% calories from fat); 26g Protein; 370g Carbohydrate; 0mg Cholesterol; 1090mg Sodium Food Exchanges: 21 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 4919 0 3186 0 0 0 * Exported from MasterCook *

Sushi Rolls Recipe By Serving Size Categories Amount -------3 : : 0 Preparation Time :0:00 : Fish/ Seafood

New Zealand Wasabi Limited

Measure -----------sheets

Ingredient -- Preparation Method -------------------------------Sushi Rice -- see recipe nori seaweed Namida New Zealand wasabi paste SUGGESTED FILLINGS Cucumber -- cut into thin strips smoked salmon salmon roe prawns Omelet Strip -- recipe follows OMELET STRIP egg sugar salt Oil

4 2 8

ounces ounces medium

1 1

1/2

teaspoon pinch

Toast the nori sheets by holding directly over a medium low flame and passing it back and forth quickly till slightly crispy. Place a nori sheet on a bamboo rolling mat about 1/2 inch from end of mat facing you. Spread a small amount of wasabi paste over the nori. Wet hands and spread rice on the nori in a layer about 1/2 inch thick leaving a 1/2 inch border at the near and far end. Make a long indentation along the centre of the rice and lay some filling in the trench. Roll the mat tightly away from you making sure that the mat stays on top of the roll and doesn't get rolled into it. Cut the roll crosswise with a sharp damp knife and serve with soy sauce, pickled ginger and a small amount of wasabi paste on the side. Omelet Strip: Mix 1 egg,1/2 teaspoon. sugar,a pinch of salt lightly with a fork. Oil a frying pan, heat and add egg mixture. Tilt to spread the egg thinly and cook till set. Remove to a plate and let set. Roll up and cut into 1/4 inch wide strips. Cuisine: "Japanese" Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html"

- - - - - - - - - - - - - - - - - - Per serving: 2020 Calories (kcal); 16g Total Fat; (7% calories from fat); 78g Protein; 380g Carbohydrate; 498mg Cholesterol; 2351mg Sodium Food Exchanges: 21 Grain(Starch); 7 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 1696 27261 0 0 0 4775 1372 2130706543 0 0 0 1326 0 * Exported from MasterCook * Sushi Rice Recipe By Serving Size Categories Amount -------2 2 1/2 2 4 4 1/2 : : 0 : Misc Preparation Time :0:00 New Zealand Wasabi Limited Ingredient -- Preparation Method -------------------------------Japanese rice (16 fluid ounces in glass measuring jug) water sake or dry white wine rice wine vinegar sugar salt

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

Put the rice in a bowl and wash it in several changes of water until the water becomes clear, stirring gently by hand. Drain rice in a sieve for 1 hour. Combine rice, water and sake in a pot, cover, and bring to boil on medium to high heat. Reduce heat to very low and cook for 15 minutes. Turn off heat and let the pot sit, covered, for another 15 minutes. Mix rice with folding motion to make it fluffy. Insert dry teatowel under the lid to absorb excess moisture. Transfer rice to a large shallow container. Mix the rice wine vinegar, sugar and salt together thoroughly and pour on the rice all at once. Mix quickly and gently with a wet wooden spatula while fanning the rice to cool it quickly. Cover container with a damp teatowel until use but do not refrigerate. Use while the rice is as freshly cooked as possible. Cuisine: "Japanese" Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html"

- - - - - - - - - - - - - - - - - - Per serving: 1654 Calories (kcal); 2g Total Fat; (1% calories from fat); 26g Protein; 370g Carbohydrate; 0mg Cholesterol; 1090mg Sodium Food Exchanges: 21 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 4919 0 3186 0 0 0 * Exported from MasterCook * Sweet and Sour Pork Recipe By Serving Size Categories : : 4 Preparation Time :0:20 : Main Dishes Pork

Nat. Pork Producers Council Stir Fry

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

Measure Ingredient -- Preparation Method ------------ -------------------------------pound boneless pork loin tablespoon vegetable oil medium green pepper -- cut into 1" pieces medium onion -- cut into thin wedges 15 1/4-ounce can pineapple chunks in juice cup firmly packed brown sugar cup white wine vinegar tablespoons cornstarch tablespoons soy sauce Hot cooked rice (optional)

Partially freeze pork. Cut across the grain into 2 1/2 � 2 1/4-inch strips; set aside. Preheat a wok or large skillet over high heat; add oil. Stir-fry green pepper and onion in hot oil for 2-3 minutes or till crisp-tender. Remove from wok. Add more oil, if necessary. Add half the pork to wok; stir-fry until browned. Remove pork; stir-fry the remaining pork. Return all pork to wok; keep warm. Drain pineapple, reserving juice. In a small saucepan combine the juice, brown sugar, vinegar, cornstarch and soy sauce. Bring to a boil; cook about 1 minute or till thickened, stirring constantly. Return green pepper and onion to wok. Stir in pineapple and the thickened pineapple juice mixture. Cook and stir until heated through. Serve with rice, if desired. Cuisine: "Asian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - -

Per serving: 318 Calories (kcal); 9g Total Fat; (23% calories from fat); 22g Protein; 40g Carbohydrate; 51mg Cholesterol; 565mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1 Fruit; 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 26384 0 0 0 26135 0 0 0 0 2130706543 * Exported from MasterCook * Sweet and Sour Pork 2 Recipe By Serving Size Categories Amount -------1 1/2 1 1 3 1/2 1/2 1 1/4 1 1/2 4 4 4 3 1/2 : : 6 Preparation Time :0:15 : Main Dishes Stir Fry

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless pork center loin -- diced sesame oil grated fresh ginger root minced garlic cloves sliced green onions carrots -- peeled and sliced red bell pepper -- diced snow peas -- cleaned pineapple juice cornstarch rice vinegar soy sauce brown sugar

In large nonstick skillet, heat sesame oil over high heat. Stir-fry ginger, garlic, green onions, carrots and red pepper for 3-5 minutes, until vegetables are crisp-tender. Add pork and stir-fry for 3 minutes. Add snow peas and pineapple juice; heat through. In small bowl stir together cornstarch, vinegar, soy sauce and brown sugar; stir this mixture into skillet and cook and stir until mixture comes to a boil. Serve hot. Cuisine: "Asian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:10" - - - - - - - - - - - - - - - - - - Per serving: 264 Calories (kcal); 8g Total Fat; (27% calories from fat); 25g Protein; 22g Carbohydrate; 73mg Cholesterol; 752mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fruit; 0 Fat; 1/2

Other Carbohydrates Nutr. Assoc. : 2311 0 20083 620 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Szechuan Pork Recipe By Serving Size Categories Amount -------1 1/2 5 2 1 1/2 1 1/2 1/2 2 2 1 1 1/2 2 : : 6 Preparation Time :0:20 : Nat. Pork Producers Council Stir Fry

Pork

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

Ingredient -- Preparation Method -------------------------------boneless pork loin -- cut in thin strips soy sauce -- divided cornstarch -- divided oil -- divided roasted peanuts crushed red pepper minced fresh ginger chicken broth rice wine vinegar dry white wine sugar red bell pepper -- cut in 1 1/2" strips fresh pea pods water

Marinate pork strips in combined 3 tablespoons soy sauce and 1 tablespoon cornstarch for 30 minutes. Heat 1 teaspoon oil in wok. Stir-fry peanuts and crushed red pepper over medium-high heat for 2 minutes; remove. In remaining oil, stir-fry pork and ginger until lightly browned. Add broth, vinegar, 2 tablespoons soy sauce, wine and sugar. Cover; simmer 3 minutes. Add red pepper and pea pods; cook 2 minutes. Add combined 1 tablespoon cornstarch and water. Cook and stir until thickened. Stir in peanut mixture. Serve immediately. Cuisine: "Asian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 292 Calories (kcal); 17g Total Fat; (48% calories from fat); 28g Protein; 11g Carbohydrate; 35mg Cholesterol; 1488mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 888 0 0 0 4407 0 26086 0 0 0 0 0 4373 0

* Exported from MasterCook * Szechuan-Style Pork Chops Recipe By Serving Size Categories Amount -------4 1 1 2 2 1 1/4 1 1 : : 4 Preparation Time :0:20 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless pork chops -- 3/8-inch thick garlic -- minced vegetable oil dry sherry soy sauce brown sugar crushed red pepper water cornstarch

Brown chops on one side in oil with garlic in nonstick pan over medium heat; turn. Combine sherry, soy sauce, brown sugar and red pepper; pour over chops. Cover and simmer gently for 12-15 minutes. Combine water and cornstarch; add to pan and cook until thickened. Serve with hot cooked noodles or rice, if desired. Cuisine: "Asian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 196 Calories (kcal); 11g Total Fat; (51% calories from fat); 20g Protein; 4g Carbohydrate; 40mg Cholesterol; 1146mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 887 0 0 0 0 0 0 0 0 * Exported from MasterCook * Szechwan Beef Stir Fry Recipe By Serving Size Categories : : 4 Preparation Time :0:30 : Beef Stir Fry

One Dish Meal Texas Beef Council

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

Measure -----------pound tablespoons teaspoons teaspoons teaspoon cloves tablespoon teaspoon small ounces pound

Ingredient -- Preparation Method -------------------------------beef flank steak soy sauce, low sodium Oriental dark roasted sesame oil -- divided sugar cornstarch garlic -- crushed fresh ginger root -- minced red pepper pods -- crushed red bell pepper -- cut into 1-inch pieces frozen baby corn -- defrosted pea pods -- julienned

Cut beef steak lengthwise into 2 strips; slice across the grain into 1/8 inch thick strips. Combine soy sauce, 2 teaspoons oil, sugar and cornstarch; stir into strips. Heat remaining 2 teaspoons oil in large skillet over medium-high heat. Add garlic, ginger and pepper pods; cook 30 seconds. Add bell pepper and corn; stir-fry 30 seconds. Remove vegetables. Stir-fry beef strips (1/2 at a time) 2 to 3 minutes. Return vegetables and beef to skillet and heat through. Cuisine: "Asian" Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" - - - - - - - - - - - - - - - - - - Per serving: 313 Calories (kcal); 16g Total Fat; (43% calories from fat); 25g Protein; 19g Carbohydrate; 57mg Cholesterol; 372mg Sodium Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Serving Ideas : Serve with hot cooked rice. Nutr. Assoc. : 9016 0 20171 0 0 0 0 4713 0 0 0 * Exported from MasterCook * Taco Salad Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Ontario White Bean Producers

Salads

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

Measure -----------14-ounce can cup teaspoon teaspoon teaspoon cups

Ingredient -- Preparation Method -------------------------------beans in sauce ketchup or tomato sauce garlic salt oregano or cumin chili powder (1 to 2 teaspoons) shredded lettuce OPTIONAL GARNISHES green pepper -- diced tomato -- diced green onions -- sliced grated Cheddar cheese croutons, corn chips or broken tortilla chips avocado -- diced sliced olives

cup cups cup

Mix beans, ketchup, garlic salt, oregano or cumin and chili powder in a bowl. chill until serving time. Arrange lettuce on the large platter or individual plates. Spoon bean mixture over the top. Garnish with any selection of optional garnishes. Serve as a side salad or with crusty bread as a meal.

Cuisine: "Mexican" Source: "Ontario White Bean Producers" S(Internet address): "http://users.imag.net/~lon.whitepeabeans/" - - - - - - - - - - - - - - - - - - Per serving: 189 Calories (kcal); 10g Total Fat; (46% calories from fat); 8g Protein; 20g Carbohydrate; 18mg Cholesterol; 710mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : Ontario White Bean Producers 4206 Raney Crescent London, Ontario N6L 1C3 Canada Tel: (519) 652-3566 Fax: (519) 652-9607 E-mail: whitepeabeans@wwdc.com Nutr. Assoc. : 255 774 0 1016 2614 0 0 0 0 0 0 0 0 0 2678 * Exported from MasterCook * Tacos con Puerco Recipe By Serving Size : : 4 Preparation Time :0:10

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

: Main Dishes Pork Measure -----------pound 8-ounce can cup tablespoon teaspoon cups

Nat. Pork Producers Council

Ingredient -- Preparation Method -------------------------------ground pork tomatoes -- cut up chopped onion chili powder garlic powder Salt and pepper -- to taste taco shells shredded iceberg lettuce tomatoes -- cut in wedges

In heavy skillet, brown ground pork; stir in undrained canned tomatoes, onion, chili powder and garlic powder. Bring to boiling; reduce heat and simmer, uncovered, until most liquid evaporates, about 15 minutes, stirring occasionally. Season to taste with salt and pepper. Heat taco shells and portion filling into shells, top with tomatoes and lettuce. Cuisine: "Mexican" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 462 Calories (kcal); 31g Total Fat; (59% calories from fat); 23g Protein; 25g Carbohydrate; 82mg Cholesterol; 272mg Sodium Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 2470 0 0 0 0 0 4924 0 * Exported from MasterCook * Tahitian Tango Barbecued Baked Beans Recipe By Serving Size Categories Amount -------2 1 1 2 : : 6 Preparation Time :0:00 : California Olive Industry

Side Dishes

Measure -----------cups 28-ounce can 8-ounce can tablespoon

Ingredient -- Preparation Method -------------------------------California ripe olive slices baked beans* crushed pineapple -- drained barbecue sauce**

Combine all ingredients in bowl. Mix well. Transfer to a 1-quart casserole dish treated with non stick spray. Bake in preheated 350�F oven for 30 minutes, or until bubbly.

Cuisine: "Tahitian" Source: "California Olive Industry" S(Internet address): "http://www.calolive.org/index.html" - - - - - - - - - - - - - - - - - - Per serving: 211 Calories (kcal); 6g Total Fat; (24% calories from fat); 7g Protein; 37g Carbohydrate; 0mg Cholesterol; 1031mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : * Bush & trade; Homestyle ** KC Masterpiece & trade Nutr. Assoc. : 2678 2128 0 85 * Exported from MasterCook * Taquitos al Pastor Recipe By Serving Size Categories Amount -------3 8 1/2 1 1/4 4 1 1 1/2 1/2 2 2 2 1 : : 12 Preparation Time :0:15 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless pork shoulder dried red chilies -- seeded and crushed vegetable oil pineapple juice garlic -- peeled chicken bouillon granules white vinegar oregano Salt and pepper -- to taste pineapple cubes fresh corn tortillas OR fresh flour tortillas fresh cilantro -- chopped

Blend until smooth the chilies, oil, pineapple juice, garlic, vinegar, oregano and salt and pepper in blender. Simmer in saucepan 15 minutes. Marinate pork in mixture 4-12 hours, refrigerated. Discard marinade. Roast pork, covered, with pineapple cubes for 2 hours at 350�F. Cool slightly and shred pork; serve with onion, cilantro and tortillas. Cuisine: "Mexican" Source: "National Pork Producers Council"

S(Internet address): "http://www.nppc.org" T(Cooking Time): "2:00" - - - - - - - - - - - - - - - - - - Per serving: 517 Calories (kcal); 22g Total Fat; (38% calories from fat); 34g Protein; 45g Carbohydrate; 55mg Cholesterol; 1798mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5832 26641 0 0 0 0 0 0 4826 4494 2130706543 0 1664 0 * Exported from MasterCook * Tempting Teriyaki Pork Chops Recipe By Serving Size Categories Amount -------1 1/4 1/4 1 : : 4 Preparation Time :0:10 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------pork loin chops teriyaki marinade Tabasco sauce green onions -- chopped

Stir together teriyaki marinade, Tabasco sauce and green onions. Place mixture in bowl or plastic bag with pork chops. Put in refrigerator for at least 1 hour. Remove pork chops from marinade. Heat nonstick skillet over medium-high heat. Add chops and cook for 6 minutes on each side. Cuisine: "Asian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:15" - - - - - - - - - - - - - - - - - - Per serving: 167 Calories (kcal); 7g Total Fat; (36% calories from fat); 23g Protein; 3g Carbohydrate; 67mg Cholesterol; 744mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5788 1489 0 0

* Exported from MasterCook * Teriyaki Cutlets Recipe By Serving Size Categories Amount -------4 1/4 1/4 1/4 1 1 1 : : 4 Preparation Time :0:00 : BC Turkey Marketing Board Poultry

Main Dishes

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

Ingredient -- Preparation Method -------------------------------turkey breast cutlets or breast steaks soy sauce water brown sugar lemon juice ground ginger garlic clove -- minced

Combine all sauce ingredients, stirring well to dissolve sugar. Marinate cutlets for 30 minutes to 2 hours in 1/2 of the sauce, saving the other half for basting. Barbeque or broil cutlets (4-6 minutes per side) brushing often with reserved marinade. Cuisine: "Japanese" Source: "BC Turkey Marketing Board" S(Internet address): "http://www.uniserve.com/bcturkey/core.html" - - - - - - - - - - - - - - - - - - Per serving: 127 Calories (kcal); 1g Total Fat; (7% calories from fat); 18g Protein; 11g Carbohydrate; 45mg Cholesterol; 1193mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 5913 0 0 0 0 0 0 * Exported from MasterCook * Teriyaki Glaze Recipe By Serving Size Categories Amount -------2/3 2/3 2 : : 0 Preparation Time :0:00 : BC Turkey Marketing Board

Sauces and Toppings

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

Ingredient -- Preparation Method -------------------------------maple-flavoured syrup OR honey soy sauce

2 1/2 1/4 1/4

tablespoons teaspoon teaspoon teaspoon

sherry dry mustard garlic powder ginger powder

Simmer all in saucepan for 10 minutes, until slightly thickened. Brush over turkey during last 30 minutes of roasting. Cuisine: "Japanese" Source: "BC Turkey Marketing Board" S(Internet address): "http://www.uniserve.com/bcturkey/core.html" Yield: "3/4 Cup" - - - - - - - - - - - - - - - - - - Per serving: 618 Calories (kcal); 1g Total Fat; (1% calories from fat); 2g Protein; 148g Carbohydrate; 0mg Cholesterol; 2078mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 9 1/2 Other Carbohydrates Nutr. Assoc. : 866 0 2130706543 0 0 0 0 631 * Exported from MasterCook * Teriyaki Tenderloin Salad Recipe By Serving Size Categories Amount -------12 1/3 3/4 2 1/4 2 6 1 1/2 6 1 1 1 : : 3 Preparation Time :0:15 : Nat. Pork Producers Council Salads

Pork

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

1/3

Ingredient -- Preparation Method -------------------------------pork tenderloin teriyaki sauce orange juice cornstarch sesame oil Few drops hot pepper sauce vegetable oil mixed greens snap peas -- cooked and chilled OR frozen pea pods -- thawed sliced fresh mushrooms chow mein noodles sliced green onion toasted sesame seeds

Slice pork tenderloin into 1/4-inch slices. Brush slices with some of the teriyaki sauce; set aside. Stir together orange juice, cornstarch, sesame oil, hot pepper sauce and remaining teriyaki sauce. Set aside.

In large skillet heat oil. Stir-fry tenderloin slices over medium-high heat 2-3 minutes or to desired doneness. Remove meat from skillet. Add green onion to skillet. Stir in orange juice mixture. Cook and stir until slightly thickened and bubbly. Meanwhile arrange greens on 3 dinner plates or in large salad bowls. Sprinkle with peas, mushrooms, and chow mein noodles. Arrange tenderloin slices on top. Drizzle with hot orange dressing. Sprinkle each serving with sesame seeds. Cuisine: "Asian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 383 Calories (kcal); 14g Total Fat; (31% calories from fat); 33g Protein; 34g Carbohydrate; 74mg Cholesterol; 1384mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 3 1/2 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 2130706543 0 0 2130706543 0 4373 0 0 3585 0 * Exported from MasterCook * Thai Beef Grill Recipe By Serving Size Categories Amount -------2 1 3 1 2 2 1/4 : : 4 : Beef Preparation Time :0:00 Texas Beef Council Ingredient -- Preparation Method -------------------------------Top loin steaks -- cut 1-inch thick OR Top sirloin steak -- cut 1-inch thick light teriyaki sauce sweet onion -- 1/2-inch slices PEANUT SAUCE light teriyaki sauce creamy peanut butter crushed red pepper

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

tablespoons large tablespoons tablespoons teaspoon

Brush 3 tablespoon teriyaki sauce evenly over both sides of beef steaks and onion slices. Place steaks and onion on grid over medium, ash-covered coals. Grill top loin steaks, uncovered 15 to 18 minutes (top sirloin steak 17 to 21 minutes) until steaks are medium rare to medium doneness and onion is tender, turning occasionally. Meanwhile, in small bowl, using a fork, gradually stir 2 tablespoon

teriyaki sauce and 2 tablespoons water into peanut butter and red pepper, mixing until smooth. Trim fat from steaks. Carve steaks crosswise into thick slices; serve with onion and sauce. Cuisine: "Asian" Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" - - - - - - - - - - - - - - - - - - Per serving: 197 Calories (kcal); 13g Total Fat; (57% calories from fat); 13g Protein; 9g Carbohydrate; 33mg Cholesterol; 692mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Sweet onion choices: Vidalia, Walla Walla, Texas Sweet or Maui 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 your hand in that position before the heat is uncomfortable and you have to pull it away; 4 seconds for medium coals. Nutr. Assoc. : 26143 0 2130706543 1489 0 0 0 1688 5011 0 * Exported from MasterCook * Thai Pork and Noodle Salad Recipe By Serving Size Categories Amount -------3 4 2 2 2 2 1 1 1/4 2 2 1 8 1/4 : : 4 Preparation Time :0:20 : Main Dishes Salads

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless pork chops -- cut into stir-fry strips fine egg noodles olive oil white wine vinegar peanut butter soy sauce honey grated ginger root crushed red pepper vegetable oil sesame oil red or yellow bell pepper -- cut into thin strips green onions -- bias-sliced into 1/2 inch lengths coarsely chopped cashews

Cook noodles according to package directions. Drain and set aside. For dressing, in a blender container combine olive oil, vinegar, peanut

butter, soy sauce, honey, ginger and crushed red pepper. Blend until smooth. In a large skillet heat vegetable and sesame oils over medium-high heat. Add bell pepper strips and green onions; cook and stir for 1-2 minutes or until onions are crisp-tender. Remove vegetables from skillet. Add pork strips to hot skillet. Cook and stir for 2-3 minutes or until cooked through; return vegetables to skillet and add cooked noodles. Cook and stir about 1 minute more or until heated through. Remove from heat. Pour the dressing over mixture in skillet. Toss lightly to coat. Divide pork mixture among individual plates. Sprinkle with cashews. Cuisine: "Thai" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 462 Calories (kcal); 28g Total Fat; (52% calories from fat); 23g Protein; 34g Carbohydrate; 57mg Cholesterol; 1038mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 887 530 0 0 0 0 0 0 0 0 0 4695 0 2505 * Exported from MasterCook * Thai Pork Burritos Recipe By Serving Size Categories Amount -------1 2 1 2 1 3 2 1 2 1/2 4 : : 4 Preparation Time :0:15 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------lean ground pork grated fresh ginger root garlic clove -- peeled and crushed cole slaw mix with carrots sesame oil soy sauce lime juice honey ground coriander crushed red pepper (10-inch) flour tortillas -- warmed Fresh cilantro -- chopped (garnish)

Heat large nonstick skillet over high heat. Add pork, cook, crumble and stir until pork is no longer pink, about 3-4 minutes. Add ginger, garlic, onion and cole slaw mix and stir-fry with pork for 2 minutes, until

vegetables are wilted. Combine all remaining ingredients except tortillas and cilantro in small bowl and add to skillet. Stir constantly to blend all ingredients well, about one minute. Spoon equal portions of mixture onto warm flour tortillas, garnish with cilantro, roll up to encase filling and serve. Cuisine: "Thai" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 615 Calories (kcal); 32g Total Fat; (46% calories from fat); 27g Protein; 55g Carbohydrate; 87mg Cholesterol; 1194mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 1 Other Carbohydrates Nutr. Assoc. : 3623 20083 0 2778 0 0 0 0 0 0 3310 0 * Exported from MasterCook * Thai Turkey Ribbons Recipe By Serving Size Categories Amount -------1 2 2 2 2 2 1 2 1 : : 4 Preparation Time :0:00 : BC Turkey Marketing Board Poultry

Main Dishes

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

Ingredient -- Preparation Method -------------------------------boneless turkey breast peanut butter soy sauce rice vinegar OR lemon juice brown sugar hoisin sauce sesame oil cilantro -- chopped

Cut turkey into 16-20 long, thin (1/8" �1/4") pieces. Thread on to 8 skewers. Combine all remaining ingredients in a bowl. Mix well. Brush sauce over turkey ribbons, coating both sides of meat. Place skewers on greased grill, or broil for 4-6 minutes or until turkey is no longer pink. Serve with rice and stir-fried vegetables. Cuisine:

"Thai" Source: "BC Turkey Marketing Board" S(Internet address): "http://www.uniserve.com/bcturkey/core.html" - - - - - - - - - - - - - - - - - - Per serving: 227 Calories (kcal); 7g Total Fat; (29% calories from fat); 30g Protein; 9g Carbohydrate; 70mg Cholesterol; 675mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 26515 0 0 0 0 2130706543 0 0 0 0 * Exported from MasterCook * Thai Turkey Roll-Up Recipe By Serving Size Categories Amount -------1/2 1 1/4 1 1 1 1 2 2 2 1 1/2 : : 4 Preparation Time :0:00 : National Turkey Federation

Poultry

Measure -----------pound loaf teaspoon teaspoon teaspoon tablespoon tablespoon tablespoons tablespoons tablespoons teaspoon

Ingredient -- Preparation Method -------------------------------roasted turkey breast -- cut into 1/4-inch strips soft lavosh red pepper flakes garlic -- minced fresh ginger root -- minced brown sugar minced cilantro crunchy peanut butter green onion -- minced reduced-sodium soy sauce lime (juice with pulp) lime rind -- grated

In medium bowl, combine lime juice, soy sauce, green onions, cilantro, peanut butter, brown sugar, ginger root, garlic, lime rind, pepper flakes and turkey strips. Cover and refrigerate for at least 1 hour. Unfold lavosh; drain turkey mixture, if necessary, and spread evenly along lower quarter of bread. Roll up tightly and cut into four equal portions. Cuisine: "Thai" Source: "National Turkey Federation" S(Internet address): "http://www.turkeyfed.org/" Yield: "4 roll-ups"

- - - - - - - - - - - - - - - - - - Per serving: 214 Calories (kcal); 9g Total Fat; (36% calories from fat); 19g Protein; 16g Carbohydrate; 39mg Cholesterol; 404mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Cooking tip: Lavosh is a round, thin bread that comes in both soft and crisp versions; it's available in Middle Eastern markets and in most supermarkets. Nutr. Assoc. : 4758 26475 0 0 0 0 0 0 0 0 822 0 * Exported from MasterCook * Thai-Style Salad with Shredded Glazed Chicken Recipe By Serving Size Categories Amount -------1 : : 4 Preparation Time :0:00 : Salads

The National Honey Board

Measure -----------head

1 head 1 medium (about 1 1/4 cups) 2 medium 2 small 1/2 cup

Ingredient -- Preparation Method -------------------------------Napa cabbage OR romaine lettuce -- shredded (about 6 cups) cucumber -- peeled, halved lengthwise, seeded and sliced carrots -- coarsely grated (about 1 cup) oranges -- peeled and cut into segments fresh cilantro leaves (optional) Honey-Lime Glazed Chicken -- shredded (see recipe) HONEY-LIME DRESSING honey peanut butter lime juice chopped fresh mint seeded minced jalape�o pepper soy sauce minced garlic grated lime peel dry-roasted peanuts -- chopped

6 3 3 2 1 1 1/2 1 3/4 1/4

tablespoons tablespoons tablespoons tablespoons tablespoon teaspoons teaspoon teaspoon cup

Combine all ingredients except Honey-Lime Dressing and peanuts in large bowl; toss until well blended. Pour Honey-Lime Dressing over salad; toss until well blended. Sprinkle each serving with peanuts just before serving. Honey-Lime Dressing: Whisk together all ingredients in small bowl until well blended. Cuisine: "Thai" Source: "The National Honey Board"

S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 822 Calories (kcal); 32g Total Fat; (33% calories from fat); 56g Protein; 87g Carbohydrate; 139mg Cholesterol; 688mg Sodium Food Exchanges: 1/2 Grain(Starch); 7 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit; 2 Fat; 4 Other Carbohydrates Nutr. Assoc. : 2130706543 0 26576 0 0 0 2130706543 0 0 0 0 0 0 0 20198 0 0 20217 0 * 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 * The Mediterranean Recipe By Serving Size Categories Amount -------1 1/2 1/2 3 2 1/4 1/4 1/4 2 1 1 4 1 : : 4 Preparation Time :0:00 : Nat. Pork Producers Council

Wrap Recipes

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

Ingredient -- Preparation Method -------------------------------uncooked couscous chopped almonds -- toasted raisins cooked -- shredded pork roast shredded lettuce honey olive oil lemon juice chopped fresh parsley curry powder grated lemon peel Salt and pepper -- to taste pita bread pockets -- split into 8 rounds hummus

Cook couscous according to package directions. In a medium bowl, gently combine couscous, almonds, raisins, pork and lettuce. In a small bowl, whisk together honey, olive oil, lemon juice, parsley, curry powder and lemon peel. Season with salt and pepper. Mix 1/4 cup dressing into couscous mixture. To assemble wraps, lay pita rounds split side up on work surface. Spread each with 2 tablespoons hummus. Spoon approximately 1/2 cup couscous mixture down center of each pita round. Drizzle with 1 tablespoon dressing and fold in sides to wrap. Cuisine: "Mediterranean" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" Yield: "8 wraps" - - - - - - - - - - - - - - - - - - Per serving: 1061 Calories (kcal); 38g Total Fat; (32% calories from fat); 68g Protein; 114g Carbohydrate; 132mg Cholesterol; 665mg Sodium Food Exchanges: 5 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 5 1/2 Fat; 1 Other Carbohydrates NOTES : Optional toppings include yogurt and shredded cucumber. The concept of wraps is nothing new. Their popularity reaches

around the globe with almost every ethnic cuisine contributing its own wrap version � from burritos to sushi to spring rolls. Wraps shops have cropped up around the country, but you don't have to eat out to enjoy the flavors of the world. Wraps are quick and healthy, and easy to make at home when using versatile, good-for-you ingredients like pork and naturally fat-free honey. Pork, the world's most popular meat, is frequently featured in wrap recipes because it pairs so well with a broad range of seasonings and flavors. Easy-to-prepare pork roast is shredded and combined with fillings like vegetables, rice and beans. Quick sauces with the diverse flavors of Thai, Tex-Mex and Mediterranean cuisines, can be tempered with the natural sweetness of honey. Choose a tortilla, pita or lettuce leaf and you're ready to roll. Healthful, tasty fillings wrapped into a neat, hand-held package � that's how the world wraps. Nutr. Assoc. : 449 0 0 5780 0 0 0 0 0 0 0 0 20156 0 * Exported from MasterCook * Thick Jam (Slatko) Recipe By Serving Size Categories Amount -------: : 0 Preparation Time :0:00 : Breakfast/ Brunch

Yugoslavia.com

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

1 1

1/4

cup cup teaspoon

Ingredient -- Preparation Method -------------------------------Sour cherries -- pitted Blue plums -- pitted and cubed Quince -- peeled, cored, and quartered Green grapes -- seedless, washed sugar water lemon juice

Prepare "slatko" as follows: Sour Quince should be about 5 minutes.

in small quantities for best result. Prepare washed fruit cherries are pitted. Blue plums are pitted and cubed. peeled, cored, and quartered. Then they are parboiled for Green seedless grapes are washed only.

Whichever fruit is used the method is the same, but do not mix fruits. For each cup of fruit use 1 cup sugar and 1/4 cup water. Bring sugar and water to a boil and boil on low heat until mixture spring a thread. Then drop in fruit and cook only long enough for fruit to be cooked through. Mixture should be rather thick. Add 1 teaspoon lemon juice. Mix. Pour in sterile jars and seal. Slatko is served in an attractive jam jar. A teaspoon and glass of water are offered with it. This is offered guests first when they visit. Cuisine: "Yugoslavian" Source: "WWW.Yugoslavia.com" S(Internet address):

"http://www.yugoslavia.com/Culture/HTML/yu.html" - - - - - - - - - - - - - - - - - - Per serving: 775 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 200g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Three Kings' Ring Recipe By Serving Size Categories Amount -------4 1/3 2 1/2 1/2 1/3 1/4 1/3 1/3 1/3 : : 16 Preparation Time :0:00 : Fleischmann's Yeast Sweet Breads and Coffee Cakes

Holiday

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

1 2

1

Ingredient -- Preparation Method -------------------------------all-purpose flour (4 to 4 1/2 cups) sugar Fleischmann's� Active Dry or Rapid Rise Yeast salt water milk butter or margarine egg white eggs finely chopped dates or apricots finely chopped candied fruit such as lemon peel, pineapple, orange peel finely chopped walnuts tiny doll or coin (foil-wrapped) unshelled pecan, or large dried bean DECORATION Confectioners' Sugar Frosting (recipe follows) Additional candied fruits (optional) CONFECTIONERS' SUGAR FROSTING confectioners' sugar lemon juice or orange juice (1 to 2 tablespoons) OR milk (1 to 2 tablespoons)

1 1 1

cup tablespoon tablespoon

In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat water, milk and butter until very warm (120� to 130�F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at

high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 5 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe). Combine dates, candied fruit and walnuts; set aside. Punch dough down; turn out onto lightly floured surface. Roll dough to 14- � 12-inch rectangle. Sprinkle fruit mixture over dough. Place doll or other object in center of dough. Roll up tightly from long end as for jelly roll; pinch seam to seal. Roll dough back and forth to gently stretch to 26-inch length. Place rope, seam side down, on large greased baking sheet. Form into ring; pinch ends to seal. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 50 minutes. Beat egg white with 1 tablespoon water; brush on dough. Bake at 375�F for 40 minutes or until done. Remove from baking sheet; cool on wire rack. Decorate with Confectioners' Sugar Frosting and additional candied fruits, if desired. ____________________ Confectioners' Sugar Frosting: Combine 1 cup confectioners' sugar and 1 to 2 tablespoons lemon juice, orange juice or milk in small bowl. Blend until smooth. Cuisine: "Mexican" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 232 Calories (kcal); 5g Total Fat; (20% calories from fat); 5g Protein; 41g Carbohydrate; 32mg Cholesterol; 113mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates NOTES : The twelfth day after Christmas is celebrated in Mexico and other countries with feasting & dancing and marks the end of the Christmas season. Many parties feature a special pastry or bread. A China doll (bean or coin) is hidden in the dough and the recipient is crowned as 12th night King or Queen to lead the party. In Mexico a fava bean is also put in the dough and the recipient helps throw the party. And, he or she must give another party on Feb. 2 (Candlemas Day). Candied fruits (and sometimes nuts) are kneaded into dough or used to decorate after baking. Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 2662 2431 20187 2130706543 0 0 2130706543 2130706543 0 1191 1006 0 2130706543 * Exported from MasterCook *

Tortas Ahogadas (Jalisco-Style Hot Roast Pork Sandwiches) Recipe By Serving Size Categories Amount -------9 16 2 : : 12 Preparation Time :1:00 : Nat. Pork Producers Council

Pork

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

Ingredient -- Preparation Method -------------------------------boneless pork butt minced garlic fresh oregano -- minced Salt and pepper -- to taste CHIPOTLE SAUCE vegetable oil onions -- chopped garlic -- minced tomatoes (20 to 24 tomatoes) -- coarsely chopped canned chipotles in adobo (8 to 10 chipotles) -- drained oregano salt sugar crusty French rolls avocados -- peeled and cut lengthwise into thin slices

6 4 8 20 8 5 1 1/2 1/4 12 2

tablespoons medium cloves

teaspoons teaspoons teaspoon

Pork: Preheat oven to 475�F. Combine garlic, oregano, salt and pepper; cut 1-inch deep gashes all over pork with a small, sharp knife. Fill gashes with garlic mixture. Rub outside of pork with salt and pepper. Place in shallow roasting pan and roast 20 minutes. Reduce oven temperature to 350�F. Roast for about 2 hours and 15 minutes or until pork is tender and cooked through. Let rest 20 minutes before slicing thinly, reserving pan drippings. Chipotle Sauce: Heat oil in large saucepan until almost smoking. Add onion and garlic. Saut� 2-3 minutes over medium-high heat until onion is translucent. Add reserved pan drippings, if desired. Simmer uncovered 10-15 minutes over low heat; stirring frequently. Pur�e sauce in blender. Force sauce through sieve with wooden spoon. Sandwich: Warm rolls Briefly in oven and slice in half lengthwise; remove some of the inside of the rolls to allow room for filling. Spoon 2 tablespoons chipotle sauce over each half of roll. Arrange pork slices over sauce; top with about 1/4 cup additional sauce. Serving Suggestion: Place avocado slices on sandwich and dot with sour cream seasoned with onion, garlic and cilantro. Garnish with haba�ero chiles and serve immediately. Cuisine: "Mexican" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org"

T(Cooking Time): "3:00" - - - - - - - - - - - - - - - - - - Per serving: 816 Calories (kcal); 42g Total Fat; (46% calories from fat); 73g Protein; 37g Carbohydrate; 232mg Cholesterol; 820mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 9 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : 4 28-oz. cans of tomatoes can be substituted for the ripe tomatoes. Nutr. Assoc. : 1583 0 0 4826 0 0 0 0 0 5296 1094 0 0 0 3327 0 0 * Exported from MasterCook * Tuiles Noisette Recipe By Serving Size Categories Amount -------3 1 1/2 1 1 1/2 : : 0 Preparation Time :0:00 : Candies The Oregon Hazelnut Industry

Dundee Hazelnuts

Measure -----------ounces tablespoon ounces

Ingredient -- Preparation Method -------------------------------egg whites sugar vanilla roasted and ground Oregon hazelnuts

Heat egg whites and sugar in double boiler. Blend in vanilla and hazelnuts. Form oval tongues 3" long onto a buttered cookie sheet. Bake at 280�F until edges only are light brown, about 8 to 10 minutes. While hot, put tongues over bottles or rolling pin to make slightly rounded wafers. Cuisine: "French" Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html" T(Baking Time): "0:10" - - - - - - - - - - - - - - - - - - Per serving: 376 Calories (kcal); 12g Total Fat; (30% calories from fat); 13g Protein; 50g Carbohydrate; 0mg Cholesterol; 165mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 3 Other Carbohydrates Nutr. Assoc. : 0 0 0 3677 * Exported from MasterCook *

Turbana Plantain Soup Recipe By Serving Size Categories Amount -------4 2 3 2 2 :Maria Elena Mora : 8 Preparation Time :0:00 : Beef Turbana Corporation

Soups/ Stews

Measure -----------quarts pounds pounds packages

Ingredient -- Preparation Method -------------------------------water beef ribs -- cut across in 1.5 inch pieces green peeled plantains -- diced malanga or potatoes -- diced in squares "Knorr" or "Maggy" beef stock

Boil the beef ribs in the water and beef stock. When meat is soft (25 to 30 minutes), add the malanga or potatoes and plantains. Reduce heat to medium/low and simmer for about 15 minutes. Serve hot in a soup plate. Add hot sauce or salsa and garnish with chopped chives or parsley. Description: "A favorite soup on the countryside in the highlands of Colombia." Cuisine: "Latin" Source: "Turbana Corporation" S(Internet address): "http://www.turbana.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 488 Calories (kcal); 34g Total Fat; (62% calories from fat); 22g Protein; 24g Carbohydrate; 88mg Cholesterol; 283mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 2203 9026 508 546 * Exported from MasterCook * Turkey Brunswick Stew Recipe By Serving Size Categories Amount -------1 1/2 5 2 5 3 1 1 : : 6 Preparation Time :0:00 : National Turkey Federation Soups/ Stews

Poultry

Measure -----------pounds cups sprigs stalk large

Ingredient -- Preparation Method -------------------------------turkey thighs -- skin removed water to cover (5 to 6 cups) bay leaves peppercorns parsley celery -- cut into 1-inch chunks red-skinned potato -- cut into 1/2-inch cubes

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

large onion -- cut in half and quartered large carrot -- peeled and cut into 1/2 inch slices 14-ounce can tomatoes -- drained 10-ounce package frozen kernel corn 10-ounce package frozen lima beans cup dried tart cherries tablespoon sugar teaspoons salt teaspoon garlic teaspoon coarsely ground pepper teaspoon oregano teaspoon mace cup wild rice -- cooked according to package directions

In 5-quart saucepan over high heat, bring to boil thighs, water, bay leaves, peppercorns, parsley and celery. Cover, reduce heat and simmer for 45 minutes. Remove and discard bay leaves and parsley. Remove thighs and allow to cool enough to handle. Remove meat from the bone and cut into large chunks. Discard bones. Return turkey to pan along with potato, onion, carrot, tomatoes, corn, lima beans, cherries, sugar, salt, garlic, pepper, oregano and mace. Bring to a boil; reduce heat and simmer 30 minutes or until vegetables are tender. Stir in cooked wild rice. Serve 2-cup portions in soup bowls with cornbread. Cuisine: "German" Source: "National Turkey Federation" S(Internet address): "http://www.turkeyfed.org/" - - - - - - - - - - - - - - - - - - Per serving: 510 Calories (kcal); 13g Total Fat; (21% calories from fat); 43g Protein; 59g Carbohydrate; 96mg Cholesterol; 951mg Sodium Food Exchanges: 3 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 1582 0 0 0 0 26355 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Turkey Cutlets Cordon Bleu Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : BC Turkey Marketing Board Poultry

Main Dishes

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

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

Ingredient -- Preparation Method -------------------------------turkey breast cutlets egg milk bread crumbs ground pepper smoked turkey breast Mozzarella cheese vegetable oil

Beat egg and milk in bowl. Mix bread crumbs and pepper in another bowl. Dip cutlets into egg mixture, then coat with bread crumb mixture. Heat oil in frying pan. Cook cutlets at medium-high heat until well browned on both sides (4-6 minutes per side). Transfer to a baking dish. Preheat oven to 350 degrees F. Place one slice of smoked turkey breast on each cutlet. Top with one slice of cheese. Bake in oven just until cheese melts (5-7 minutes). Serve immediately. Cuisine: "French" Source: "BC Turkey Marketing Board" S(Internet address): "http://www.uniserve.com/bcturkey/core.html" - - - - - - - - - - - - - - - - - - Per serving: 309 Calories (kcal); 11g Total Fat; (32% calories from fat); 29g Protein; 22g Carbohydrate; 102mg Cholesterol; 848mg Sodium Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 5336 26949 0 * Exported from MasterCook * Turkey Enchiladas with Green Chili Salsa Recipe By Serving Size Categories Amount -------1 8 1 2 1 1/4 1 :Developed by Food Marketing Support Services, Inc. June 1995 : 8 Preparation Time :0:00 : Butterball Turkey Main Dishes Poultry

Measure Ingredient -- Preparation Method ------------ -------------------------------1 pound package Butterball� Turkey Breast Strips Fat free small flour tortillas, 6-8" each cup fat free refried beans cups shredded low fat Co-Jack cheese cups canned enchilada sauce cup green chili salsa or taco sauce

1 2

cup tablespoons

fat free sour cream chopped cilantro

Heat large nonstick skillet over high heat. Spray with nonstick cooking spray. Cook turkey strips until no longer pink, about 5 minutes. Spread a generous tablespoon refried beans in each tortilla. Place cooked turkey strips on top of tortillas. Top turkey strips with 1 tablespoon enchilada sauce and 2 tablespoons cheese. Roll and place in ovenproof or microwaveable dish sprayed with nonstick cooking spray. Top with remaining enchilada sauce and cheese. Heat in 350�F oven about 20 minutes or microwave on HIGH for 5 minutes. Serve tortillas with sour cream, chopped cilantro and green chili salsa. Description: "A regional favorite, this south of the border staple is easy to prepare and fun eats." Cuisine: "Mexican" Source: "The Butterball Turkey Company" S(Internet address): "http://www.butterball.com/" Copyright: "� 1998 Butterball Turkey Company" Yield: "8 Tortillas" - - - - - - - - - - - - - - - - - - Per serving: 259 Calories (kcal); 7g Total Fat; (24% calories from fat); 27g Protein; 23g Carbohydrate; 56mg Cholesterol; 653mg Sodium Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 27022 25064 25079 26149 3240 1472 25082 0 * Exported from MasterCook * Turkey Fajitas Recipe By Serving Size Categories Amount -------3/4 1 2 1/4 1/2 1/2 1/4 1/4 1/4 : : 4 Preparation Time :0:00 : BC Turkey Marketing Board Poultry

Main Dishes

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

Ingredient -- Preparation Method -------------------------------boneless, skinless turkey thigh vegetable oil garlic -- minced lemon juice chili powder oregano thyme cumin pepper

3/4 1 8 1/2

cup teaspoon

red onion -- sliced sweet red pepper -- sliced Tabasco sauce soft flour tortillas GARNISHES Salsa Sour cream Guacamole Shredded lettuce Grated cheese Jalape�o peppers

Cut turkey into long thin strips approximately 2" � 1/4". In a non-stick skillet heat oil over high heat. Add garlic and meat. Saut� for 2-3 minutes to brown turkey. Add lemon juice, seasoning, onion and red pepper. Cook for 2-3 minutes on medium stirring constantly. Add Tabasco sauce and mix well. Lower heat and cover to keep warm. Heat tortillas for 3-4 minutes in the oven or 30-40 seconds (for 8 tortillas) in the microwave. To serve, spread 1 tablespoon sour cream, guacamole and salsa on tortilla. Add a layer of lettuce and cheese, then add turkey mixture to the middle of fajita. Top with jalape�os if desired. Roll tortilla from one side folding over one edge to hold mixture in place. Serving Size: 2 fajitas Cuisine: "Mexican" Source: "BC Turkey Marketing Board" S(Internet address): "http://www.uniserve.com/bcturkey/core.html" - - - - - - - - - - - - - - - - - - Per serving: 633 Calories (kcal); 18g Total Fat; (25% calories from fat); 30g Protein; 87g Carbohydrate; 59mg Cholesterol; 762mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4964 0 0 0 0 0 0 0 0 0 0 0 3310 0 0 0 0 0 0 0 20103 * Exported from MasterCook * Turkey Focaccia Sandwich with Basil Salsa Recipe By Serving Size Categories Amount -------: : 6 Preparation Time :0:00 : Burgers/ Sandwiches Poultry

National Turkey Federation

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

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

2 1 1 1 1 1 1/2

1/4

large large cup tablespoon tablespoon teaspoon teaspoon tablespoon

SALSA plum tomatoes -- seeded and diced cucumber -- peeled, seeded and diced fresh basil -- chopped green onion -- chopped olive oil garlic -- minced pepper lemon juice Zest of one lemon SANDWICH sandwich size focaccia OR large focaccia -- cut into 6 pieces lettuce leaves smoked turkey slices -- (3/4 pound) Provolone cheese slices

6 1 6 12 6

pieces

1-ounce

In medium bowl, combine tomato, cucumber, green onion, basil, zest, lemon juice, oil, garlic and pepper. Cover and allow to stand at room temperature 1 hour. Slice focaccia pieces in half. For each sandwich, arrange lettuce on bottom half, top each with approximately 2 slices turkey and one slice cheese. Top with salsa, dividing equally among sandwiches. Cover with top half of focaccia.

Cuisine: "Italian" Source: "National Turkey Federation" S(Internet address): "http://www.turkeyfed.org/" Yield: "6 Sandwiches" - - - - - - - - - - - - - - - - - - Per serving: 449 Calories (kcal); 14g Total Fat; (27% calories from fat); 28g Protein; 52g Carbohydrate; 43mg Cholesterol; 1066mg Sodium Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 2130706543 0 26558 0 5359 0 * Exported from MasterCook * Turkey Parmigiana Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Butterball Turkey Poultry

Main Dishes

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

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

1/2 3/4

2 1/2 2 3/4

Ingredient -- Preparation Method -------------------------------cooked Butterball� boneless breast of turkey -- cut into 4 to 6 slices, 3/8-inch thick eggs -- slightly beaten water oil seasoned dry bread crumbs grated Parmesan cheese -- divided Oil spaghetti or marinara sauce oregano leaves shredded Mozzarella cheese

Combine eggs, water and 2 teaspoons oil; set aside. Combine bread crumbs and 1/2 cup Parmesan cheese. Dip turkey slices into egg mixture, then coat with bread crumb mixture. Heat oil in heavy skillet. Brown turkey slices over medium heat, 2 to 4 minutes per side. Layer turkey in 11 � 7-inch baking pan. Combine spaghetti sauce and oregano; pour over turkey. Top each turkey slice with Mozzarella cheese and remaining Parmesan cheese. Bake in 350�F oven 20 to 25 minutes or until cheese melts. Cuisine: "Italian" Source: "The Butterball Turkey Company" S(Internet address): "http://www.butterball.com/" Copyright: "� 1998 Butterball Turkey Company" - - - - - - - - - - - - - - - - - - Per serving: 455 Calories (kcal); 19g Total Fat; (38% calories from fat); 44g Protein; 24g Carbohydrate; 199mg Cholesterol; 1202mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2849 0 0 0 20207 0 0 4103 1016 0 * Exported from MasterCook * Turkish Coffee (Turska Kafa) Recipe By Serving Size Categories Amount -------4 3 1 1/2 : : 1 Preparation Time :0:00 : Beverages

Yugoslavia.com

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

Ingredient -- Preparation Method -------------------------------Turkish coffee sugar water

Bring water to a boil in a Turkish coffee pot or small saucepan. Meanwhile, put coffee, sugar and 1 tablespoon water in a cup and blend it until smooth and well blended. When water boils, pour in coffee mixture and bring to a boil again. Turn off heat, let it settle and serve immediately. Cuisine: "Yugoslavian" Source: "WWW.Yugoslavia.com" S(Internet address): "http://www.yugoslavia.com/Culture/HTML/yu.html" - - - - - - - - - - - - - - - - - - Per serving: 150 Calories (kcal); 4g Total Fat; (21% calories from fat); 1g Protein; 29g Carbohydrate; 0mg Cholesterol; 72mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 2759 0 1582 * Exported from MasterCook * Turkish Hazelnuts Recipe By Serving Size Categories Amount -------4 2 1 1/2 : : 12 Preparation Time :0:00 : Candies The Oregon Hazelnut Industry

Dundee Hazelnuts

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

Ingredient -- Preparation Method -------------------------------Oregon hazelnuts egg whites sugar salt butter or margarine

In a large shallow baking pan, toast hazelnuts in 325� oven, 15 minutes, stirring occasionally. Meanwhile, beat egg whites until foamy; gradually add sugar and salt, beating until stiff. Fold in toasted hazelnuts. Melt butter in same pan; spread nut mixture on top. Bake 30 to 40 minutes at 325� or until nut are browned and butter is absorbed. Stir nuts thoroughly every 10 minutes during baking. Cuisine: "Turkish" Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html" T(Baking Time): "0:40" - - - - - - - - - - - - - - - - - - -

Per serving: 430 Calories (kcal); 37g Total Fat; (73% calories from fat); 7g Protein; 24g Carbohydrate; 21mg Cholesterol; 89mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 1 Other Carbohydrates Nutr. Assoc. : 3677 0 0 0 0 * Exported from MasterCook * Tuscan Pork with Peppers Recipe By Serving Size Categories Amount -------1 2 1 1 1 1/2 1 1 : : 4 Preparation Time :0:30 : Main Dishes

Nat. Pork Producers Council

Measure Ingredient -- Preparation Method ------------ -------------------------------pound boneless pork chops -- cut into 1" cubes cloves garlic -- minced medium onion -- peeled and chopped teaspoon olive oil 14 1/2-ounce can Italian-style tomatoes cup dry white wine sweet red bell pepper -- seeded and sliced green pepper -- seeded and sliced

In large nonstick skillet over medium-high heat, saut� pork cubes, garlic and onion until pork starts to brown, about 4-5 minutes. Add remaining ingredients, lower heat to simmer, cover and cook gently for 12-15 minutes. Taste for seasoning, adding salt and black pepper if desired. Serve with hot cooked rigatoni or penne, if desired. Cuisine: "Italian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 250 Calories (kcal); 11g Total Fat; (43% calories from fat); 21g Protein; 13g Carbohydrate; 41mg Cholesterol; 868mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 887 0 0 0 350 0 4695 0 * Exported from MasterCook * Tuscan Style Pasta

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

: : 4 Preparation Time :0:00 : Pasta Vegetarian

Rag�

Measure -----------tablespoons cup cup 28-ounce jar teaspoon 19-ounce can 19-ounce can cups

Ingredient -- Preparation Method -------------------------------olive oil or vegetable oil coarsely chopped carrot sliced celery Rag� Hearty Saut�ed Onion and Garlic Pasta Sauce crushed red pepper flakes (1/4 to 1/2 teaspoon) cannellini (white kidney beans) -- drained and rinsed OR red kidney beans -- drained and rinsed Elbo-Roni (8 oz.) -- uncooked Chopped fresh parsley -- (optional)

In large skillet over medium heat, heat oil; add carrot and celery. Cook 5 minutes, stirring occasionally, or until tender. Stir in pasta sauce and crushed red pepper, heat to boiling. Reduce heat; simmer, covered, 5 minutes. Add beans; heat through. Meanwhile, cook pasta according to package directions; drain. Spoon sauce over hot pasta; sprinkle with parsley, if desired. Cuisine: "Italian" Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 517 Calories (kcal); 14g Total Fat; (23% calories from fat); 20g Protein; 81g Carbohydrate; 0mg Cholesterol; 812mg Sodium Food Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 986 20022 0 476 4714 27197 0 2130706543 26044 0 * Exported from MasterCook * Ukrainian Kolach Recipe By Serving Size Categories Amount -------: : 24 Preparation Time :0:00 : Cakes Sweet Breads and Coffee Cakes

Fleischmann's Yeast

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

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

6 1/2 3/4 2 1 1 1/2 1/2 3 1

cups cup packages teaspoon cup cup cup

all-purpose flour (6 1/2 to 7 cups) sugar Fleischmann's� Rapid Rise Yeast salt milk plus 1 tablespoon water butter or margarine eggs egg yolk

In large bowl, combine 3 cups flour, sugar, undissolved yeast and salt. Heat milk, 1/2 cup water and butter until very warm (125� to 130�F); stir into dry ingredients. Stir in 2 eggs, 1 egg yolk and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. On lightly floured surface, divide dough in half. Cover one dough half with plastic wrap. Divide remaining dough half into 6 equal pieces. Roll each to 24-inch rope. Place 2 ropes side by side; twist together. Pinch ends to seal. Repeat to make 3 double ropes. Place 2 double ropes side by side; twist together to make double twist. Grease outside of empty 11-ounce can; place in center of greased 8-inch round cake pan. Place double twist around can; pinch ends to seal. Place remaining twist around double twist; pinch ends to seal. Repeat with remaining dough to make second coffeecake. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Beat remaining egg with 1 tablespoon water; brush on coffeecakes. Bake at 375�F for 25 to 30 minutes or until done, covering with foil after 20 minutes to prevent excess browning. Remove from pans; cool on wire racks. Cuisine: "Ukranian" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Coffee Cakes" - - - - - - - - - - - - - - - - - - Per serving: 200 Calories (kcal); 5g Total Fat; (23% calories from fat); 5g Protein; 33g Carbohydrate; 44mg Cholesterol; 141mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 14 0 26366 0 0 1582 0 0 0 * Exported from MasterCook * Upma Recipe By Serving Size : : 4 Preparation Time :0:00

Categories Amount -------1 1/2 1/4 6 1/4 2 10 1 1/3 2 1/2 2

: Amma's Indian Recipes Side Dishes Measure -----------cups teaspoon teaspoon large cup cups tablespoons

Curry

Ingredient -- Preparation Method -------------------------------semolina (sooji/upma ravva) mustard seeds cashew nuts ginger pieces green chile (long) curry leaves onion oil water lemon juice Salt -- to taste Coriander leaves -- to garnish

In a nonstick skillet heat oil on medium heat, add mustard seeds and when they pop, add cashew nuts and fry until they are light brown. Now add chopped onion, green chiles, ginger pieces, curry leaves and fry until onion is translucent. Now add the water and raise heat to high. When water comes to a boil add salt to taste and pour in the semolina slowly while stirring constantly. Make sure that the semolina has thoroughly mixed with water. Now reduce heat to low, cover with a lid and let it cook for 3-4 minutes. Remove from heat and add lemon juice. Garnish with coriander leaves before serving. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" T(Cooking time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 409 Calories (kcal); 19g Total Fat; (41% calories from fat); 9g Protein; 51g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : Most people prefer upma made of semolina which is fine and not coarse. So when buying semolina ask for the finer variety. If you do buy the coarser kind, then, add a little bit more water for it to cook well. Nutr. Assoc. : 1354 939 2130706543 629 3577 0 0 0 0 0 0 2863 * Exported from MasterCook * Uthappam-H2

Recipe By Serving Size Categories

: : 6 Preparation Time :0:12 : Amma's Indian Recipes Side Dishes

Appetizers Snacks

Amount -------4 1 1 1 1/2 4 2 15 3

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

Ingredient -- Preparation Method -------------------------------white rice split black gram baking soda Salt -- to taste finely chopped onions green chiles -- finely chopped cumin curry leaves -- chopped for each uthappam oil (3 to 4 teaspoons)

For Batter: Mix rice and black gram together. Wash thoroughly and soak in sufficient amount of water for six hours. Then drain the water, add salt, and grind in a processor while adding about 3 cups of water (consistency should be that of beaten yogurt, not watery, but definitely not doughy). Put it in a deep pot, cover and leave aside in warm room temperature to ferment for two days. The batter should have risen and little bubbles may also appear on the surface. It must be well fermented. When you are ready to cook the uthappams, add one teaspoon of soda to the batter and stir it. If you want to leave aside some batter for another time, only add the soda to the portion you are going to cook. For Cooking the Batter: Add finely chopped onions, chopped green chiles, cumin, and chopped curry leaves to the batter and stir. In a wide, nonstick skillet (about the diameter of a ping-pong paddle), add two tablespoon of cooking oil, heat over medium, and pour enough batter to cover the entire bottom of the skillet, to about 3/4 inches thickness. Spread about 1 tablespoon of oil on top and cover with lid. After 10 minutes, turn it upside down and cook likewise for 10 minutes on low heat. You will know it's done when it's brown. Remove from heat. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" - - - - - - - - - - - - - - - - - - Per serving: 480 Calories (kcal); 1g Total Fat; (2% calories from fat); 10g Protein; 105g Carbohydrate; 0mg Cholesterol; 220mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : Tastes good by itself. Can be a filling snack, but also a good substitute for lunch or dinner. Uthappam goes very well with Indian pickles, especially mango pickles or lemon pickles (available in Indian stores). Always buy the most recently made pickles. One more thing: You can also add peas, finely chopped cauliflower, boiled carrots, etc. to the batter, but tomato will not work.

NOTES : Preparation time: 2 days (for batter), 12 minutes (cooking time for each Uthappam). Nutr. Assoc. : 0 0 0 0 2679 3577 0 0 0 * Exported from MasterCook * Vankaaya Pacchadi (Eggplant Chutney) Recipe By Serving Size Categories : : 0 Preparation Time :0:20 : Amma's Indian Recipes Sauces and Toppings

Curry Vegetables

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

Measure -----------medium teaspoons teaspoon teaspoon whole clove tablespoons

Ingredient -- Preparation Method -------------------------------eggplant green chiles tamarind paste coriander seeds cumin seeds garlic A few curry leaves oil Salt -- to taste

Cut eggplant into bite-sized pieces, soak in water and keep aside. Heat oil in a small skillet and add coriander seeds and green chiles. Fry until the chilies burst and change color. Remove from heat and transfer the contents to another dish to cool. In the same skillet, in the remaining oil, add eggplant, salt and fry on medium heat. When eggplant is soft remove from heat (about 10 minutes). Let cool. In a processor add all the remaining ingredients, eggplant, green chiles and coriander seeds and blend until semi-soft. Ready to eat: immediately. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" - - - - - - - - - - - - - - - - - - Per serving: 375 Calories (kcal); 22g Total Fat; (48% calories from fat); 8g Protein; 45g Carbohydrate; 0mg Cholesterol; 27mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Stays up to a week if stored in the refrigerator.

Nutr. Assoc. : 0 3577 0 0 491 0 0 0 0 * Exported from MasterCook * Vegetable Jewel Omelet Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Breakfast/ Brunch Eggs

California Egg Commission Omelettes

Amount -------24 1 1/2 1 14 8 4 1 4 12 4

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

Ingredient -- Preparation Method -------------------------------OMELET MIX California Fresh Eggs* water VEGETABLE JEWEL STIR FRY asparagus -- chopped green onion -- chopped red peppers -- chopped green peppers -- chopped sliced button mushrooms sesame oil stir fry sauce of choice Enoki mushrooms

Beat together eggs and water to prepare omelet mix. Refrigerate. Partially stir fry vegetables (asparagus, green onion, peppers 1/4 button mushrooms) and place in refrigerator until ready to use. To order, finish stir fry 1 cup of vegetable jewel mixture in saut� or wok with 1 Tbsp. sesame oil and add 1 oz. stir fry sauce. Prepare 2 egg omelet by using 1- 4 ounces ladle of omelet mix. Fill with hot stir fried vegetables and garnish with enoki mushrooms. Description: "Entire Chinese cookbooks are devoted to just eggs the single ingredient. Omelets in Chinese cuisine range from Moo Shu Pork to Egg Foo Yung. Today's vegetarians appreciate protein rich foods like omelets combined with elegant Chinese flavors." Cuisine: "Chinese" Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " - - - - - - - - - - - - - - - - - - Per serving: 286 Calories (kcal); 20g Total Fat; (61% calories from fat); 16g Protein; 12g Carbohydrate; 431mg Cholesterol; 1016mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0

Other Carbohydrates NOTES : *If using frozen or liquid whole egg: 2 pounds 10 ounces. Nutr. Assoc. : 0 3854 0 0 0 0 0 0 0 4977 0 560 548 * Exported from MasterCook * Vegetable Pork Stir-Fry Recipe By Serving Size Categories Amount -------3/4 1 1 1/2 1 1 2 1 1 1 2 1 1/2 3 : : 6 Preparation Time :0:00 : Stir Fry

The Rice Council

Measure -----------pound tablespoon cups large ribs cup clove cup tablespoons tablespoons cups

Ingredient -- Preparation Method -------------------------------pork tenderloin -- cut into strips vegetable oil sliced fresh mushrooms (about 6 ounces) green pepper -- cut into strips zucchini -- thinly sliced celery -- diagonally sliced thinly sliced carrots garlic -- minced chicken broth reduced-sodium soy sauce cornstarch hot cooked rice

Brown pork strips in oil in large skillet over medium-high heat. Push meat to side of skillet. Add mushrooms, pepper, zucchini, celery, carrots and garlic; stir-fry approximately 3 minutes. Combine broth, soy sauce and cornstarch; add to skillet and cook until thickened. Serve over rice. Cuisine: "Asian" Source: "The Rice Council" S(Internet address): "http://www.usarice.com/domestic/recipes/" - - - - - - - - - - - - - - - - - - Per serving: 251 Calories (kcal); 5g Total Fat; (17% calories from fat); 17g Protein; 34g Carbohydrate; 37mg Cholesterol; 378mg Sodium Food Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 20063 0 0 0 0 0 0 4026 0 0 * Exported from MasterCook * Vegetables Stew with Pork (Svinjski Paprikas sa Povrcem) Recipe By :

Serving Size Categories Amount -------1 1/2 7 6 1/2 10 1 3

: 6 Preparation Time :0:00 : Pork Yugoslavia.com

Soups/ Stews

Measure -----------pounds large large teaspoon medium tablespoon tablespoons

Ingredient -- Preparation Method -------------------------------pork butt (chopped) onions green peppers black pepper tomatoes salt shortening

Brown meat until tender in hot shortening. Add chopped tomatoes, peppers and onions to meat. Add salt and pepper. Let simmer over small flame for about 2 hrs. Do not cover. Stir often. Serve with mashed potatoes. Cuisine: "Yugoslavian" Source: "WWW.Yugoslavia.com" S(Internet address): "http://www.yugoslavia.com/Culture/HTML/yu.html" - - - - - - - - - - - - - - - - - - Per serving: 369 Calories (kcal); 21g Total Fat; (49% calories from fat); 20g Protein; 28g Carbohydrate; 61mg Cholesterol; 1145mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 5 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2319 0 0 0 0 0 0 * Exported from MasterCook * Verusanagappu Pacchadi (Peanut Chutney) Recipe By Serving Size Categories Amount -------1 5 2 1 1/4 6 1 1/2 : : 4 Preparation Time :0:10 : Amma's Indian Recipes Sauces and Toppings

Curry

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

Ingredient -- Preparation Method -------------------------------roasted peanuts (without skin) green chiles oil cumin seeds garlic paste curry leaves tamarind extract water Salt -- to taste Coriander leaves -- for garnish

Heat oil and fry green chiles for a few minutes (until they pop). Remove from heat, mix all the ingredients and make into a semi-soft paste. Is a good accompaniment for dosa, masala vada, idli, pongal. Ready to eat: immediately. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" - - - - - - - - - - - - - - - - - - Per serving: 258 Calories (kcal); 21g Total Fat; (66% calories from fat); 10g Protein; 13g Carbohydrate; 0mg Cholesterol; 302mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4407 3577 0 491 0 0 0 0 0 0 * Exported from MasterCook * Viennese Hazelnut Torte Recipe By Serving Size Categories Amount -------4 1/4 3/4 1/4 1/4 1/8 1/4 1 1/2 3/4 cup cup cup teaspoon teaspoon cup cups cup : : 16 Preparation Time :0:00 : Cakes The Oregon Hazelnut Industry

Dundee Hazelnuts

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

Ingredient -- Preparation Method -------------------------------TORTE eggs fine granulated sugar grated or finely chopped Oregon hazelnuts dry fine bread crumbs cream of tartar salt fine granulated sugar TOPPING fresh raspberries red raspberry jelly Whipped cream

Separate 3 eggs, put 4th into yolk bowl. Beat until very light, then beat in 1/4 cup sugar and continue beating. Fold in hazelnuts and bread crumbs. Beat egg whites until foamy. Add cream of tartar and salt, then continue beating, add sugar until stiff peaks form. Fold in yolk mixture. Turn into 2 buttered and floured 10" torte pans. Bake at 350�F for 30 minutes, or until done. Top with mixture of raspberries mixed gently with melted jelly. Garnish with whipped cream. Yield: 2 10-inch tortes.

Cuisine: "Viennese" Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html" Yield: "2 tortes" T(Baking Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 133 Calories (kcal); 5g Total Fat; (34% calories from fat); 3g Protein; 20g Carbohydrate; 47mg Cholesterol; 50mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 1440 3677 20080 0 0 1440 0 0 0 4685 0 * Exported from MasterCook * Vietnamese Spring Rolls Recipe By Serving Size Categories : : 2 Preparation Time :0:00 : Appetizers Meatless

California Egg Commission Vegetarian

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

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

ounces teaspoon teaspoon tablespoon teaspoon pinch sprigs

Ingredient -- Preparation Method -------------------------------rice paper wrappers - 6" California Fresh Eggs OR liquid or frozen whole egg product soy sauce jalape�o pepper -- minced green onions -- chopped cilantro -- minced bean sprouts red pepper strips -- pre-blanched pea pods -- pre-blanched mint leaves lettuce leaves DIPPING SAUCE soy sauce lime juice garlic clove -- crushed crushed red peppers green onion -- chopped

cup tablespoons teaspoons

Immerse rice paper sheets in warm water for 30 seconds to soften. Drain.

To order, scramble eggs with soy sauce, jalape�os and green onions. Divide egg mixture between the two wrappers. Add cilantro and sprouts. Roll tortilla style and tuck in pepper strips and pea pods for garnish. Present each spring roll with a spring of mint on a lettuce leaf. Serve with dipping sauce. Cuisine: "Vietnamese" Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " - - - - - - - - - - - - - - - - - - Per serving: 227 Calories (kcal); 5g Total Fat; (20% calories from fat); 12g Protein; 34g Carbohydrate; 190mg Cholesterol; 2474mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Rich with contrast, these spring rolls combine east-west flavors and complimentary textures. Soft rice paper wrappers are filled with scrambled eggs seasoned with soy sauce and accented with red peppers and snow peas. To eat, the roll is wrapped in lettuce with the mint garnish and dipped in a zingy red pepper sauce. Nutr. Assoc. : 3227 3218 0 2130706543 0 0 0 0 0 4713 0 3384 0 0 0 0 0 0 3002 0 * Exported from MasterCook * Warm Fajita Pork Salad Recipe By Serving Size Categories : : 4 Preparation Time :0:25 : Main Dishes Pork

Nat. Pork Producers Council Salads

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

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

Ingredient -- Preparation Method -------------------------------lime juice chicken broth reduced-sodium soy sauce sugar ground cumin oregano -- crushed ground ginger vegetable oil liquid smoke hot pepper sauce garlic -- crushed

1 1 1 1

large large pound tablespoon

12

whole

onion -- sliced green bell pepper -- cut in thin strips boneless pork loin -- cut into 2 � 1/2-inch strips lemon juice Nappa cabbage leaves OR Romaine lettuce leaves cherry tomatoes -- halved

In jar with tight-fitting lid, combine first 11 ingredients; shake well. Place pork strips in plastic bag or nonmetal baking dish. Pour marinade mixture over pork, turning to coat. Seal bag or cover dish; marinate at least 30 minutes or up to 2-3 hours in refrigerator, turning pork several times. Remove pork from marinade, reserving 2 tablespoons marinade. Heat reserved marinade in a 12-inch skillet over medium-high heat. Add pork strips, onion, and green pepper; stir-fry 3-4 minutes or until pork is tender. Drizzle lemon juice over pork and vegetables; remove from heat. Line four individual salad plates with cabbage leaves. Spoon hot pork-vegetable mixture over cabbage-lined plates. Garnish with cherry tomato halves. Cuisine: "Mexican" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 217 Calories (kcal); 9g Total Fat; (36% calories from fat); 23g Protein; 12g Carbohydrate; 51mg Cholesterol; 709mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Place pork atop a bed of lettuce and enjoy this main course salad. Nutr. Assoc. : 0 0 4026 0 0 0 0 0 3962 0 0 0 0 26384 0 2130706543 0 0 26368 * Exported from MasterCook * Wasabi Oil Recipe By Serving Size Categories Amount -------2 1/2 : : 4 Preparation Time :0:00 : New Zealand Wasabi Limited

Sauces and Toppings

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

Ingredient -- Preparation Method -------------------------------"NAMIDA"Hot wasabi paste sugar

1/2 1/4

tablespoon cup

mirin (sweet rice wine) Cold water canola oil

In a bowl, combine wasabi paste, sugar and mirin (sweet rice wine). Quickly whisk in oil. A pur�e consistency is ideal. Cuisine: "Japanese" Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 151 Calories (kcal); 14g Total Fat; (83% calories from fat); trace Protein; 6g Carbohydrate; 0mg Cholesterol; 158mg 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 Soba Noodle Sushi. Nutr. Assoc. : 1685 0 4734 0 0 * Exported from MasterCook * West Indian Pork Recipe By Serving Size Categories : : 4 Preparation Time :0:20 : Main Dishes Pork

Nat. Pork Producers Council Stir Fry

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

Measure -----------pound tablespoon medium cup cup cup

Ingredient -- Preparation Method -------------------------------pork tenderloin butter -- divided bananas -- peeled and sliced brown sugar brandy OR rum

Slice tenderloin crosswise into 1-inch pieces. Flatten slightly with heel of hand. Melt one teaspoon butter in large skillet over medium heat, brown pork quickly on both sides, about 4-5 minutes. Remove pork from skillet, keep warm. Melt remaining butter in pan, add bananas and saut� 2-3 minutes. Add brown sugar and brandy, cook and stir until sauce is thick and bubbly. Return pork to pan, heat through. Cuisine: "Indian" Source:

"National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 282 Calories (kcal); 7g Total Fat; (25% calories from fat); 24g Protein; 23g Carbohydrate; 82mg Cholesterol; 90mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 2130706543 0 0 * Exported from MasterCook * West Indian Rub Recipe By Serving Size Categories Amount -------3 2 2 3 2 1 2 2 : : 0 Preparation Time :0:00 : Nat. Pork Producers Council

Rubs

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

Ingredient -- Preparation Method -------------------------------curry powder ground cumin ground allspice paprika ground ginger cayenne pepper salt ground black pepper

Place all ingredients in jar with tight-fitting lid; shake well to blend seasonings thoroughly. Store covered at room temperature. Cuisine: "Indian" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" Yield: "1 cup" - - - - - - - - - - - - - - - - - - Per serving: 285 Calories (kcal); 11g Total Fat; (26% calories from fat); 11g Protein; 55g Carbohydrate; 0mg Cholesterol; 12847mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook * Yeast-Raised Irish Soda Bread Recipe By Serving Size Categories Amount -------1/4 1 3/4 2 1 1 1/2 1/2 2 1/4 3/4 : : 12 Preparation Time :0:00 : Breads

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------warm water (105� to 115�F) Fleischmann's� Active Dry Yeast warm buttermilk (105� to 115�F) butter or margarine -- softened whole caraway seed sugar salt baking soda all-purpose flour (2 1/4 to 2 3/4 cups) raisins

Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add buttermilk, butter, caraway seed, sugar, salt, baking soda and 1 1/2 cups flour; beat until smooth. Stir in raisins and enough remaining flour to make soft dough. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Punch dough down. Remove dough to lightly floured surface; knead 10 times. Form into 6-inch ball. Place on lightly greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. With sharp knife, make 1/4-inch deep cross on top of dough. Bake at 350�F for 30 to 35 minutes or until done. Remove from baking sheet and cool on wire rack. Cuisine: "Irish" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Round Loaf" - - - - - - - - - - - - - - - - - - Per serving: 143 Calories (kcal); 2g Total Fat; (15% calories from fat); 4g Protein; 27g Carbohydrate; 6mg Cholesterol; 179mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5472 26366 228 0 252 0 0 0 14 0 * Exported from MasterCook *

Yugoslavian Poteca Recipe By Serving Size Categories Amount -------4 1/4 1/2 2 1 1/2 1/2 1/2 2 2 : : 24 Preparation Time :0:00 : Fleischmann's Yeast

Sweet Breads and Coffee Cakes

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

Ingredient -- Preparation Method -------------------------------all-purpose flour (4 1/4 to 4 3/4 cups) sugar Fleischmann's� Active Dry Yeast* salt milk water butter or margarine eggs -- at room temperature butter or margarine -- melted Raisin Nut Filling (recipe follows) Confectioners' sugar frosting RAISIN NUT FILLING packed light brown sugar dark seedless raisins chopped walnuts cinnamon

2/3 1 1 2

cup cup cup teaspoons

In large bowl combine 1 cup flour, sugar, undissolved yeast and salt. Heat milk, water and 1/2 cup butter in saucepan over low heat until liquids are very warm (120� to 130�F). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 1/4 hours. Punch dough down. Divide dough in half. Roll each half to 20- � 12-inch rectangle. Spread each half with melted butter and Raisin Nut Filling. Starting at long sides of dough, roll up as for jelly rolls. Pinch seams and ends to seal. Gently pull dough to make 25-inch long rolls. Curl each roll into a snail shape and place on large greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 350�F for 35 minutes or until done. Remove from baking sheets and cool on wire racks. Frost with confectioners' sugar frosting. ____________________ Raisin Nut Filling: Combine 2/3 cup firmly packed light brown sugar, 1 cup dark seedless raisins, 1 cup chopped walnuts and 2 teaspoons cinnamon. Cuisine: "Yugoslavian" Source: "Fleischmann's Yeast"

S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Coffee Cakes" - - - - - - - - - - - - - - - - - - Per serving: 223 Calories (kcal); 9g Total Fat; (33% calories from fat); 5g Protein; 33g Carbohydrate; 29mg Cholesterol; 149mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : *To save up to 50% rising time, use Fleischmann's� Rapid Rise� Yeast. Follow QUICK MIX� steps on package back. Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 2130706543 2130706543 0 0 4680 0 0