kid approved recipes | Breads | Dough

* Exported from MasterCook * "Rocky Road" Frozen Pie Recipe By Serving Size Categories Amount -------1 1 1 : : 8 Preparation Time :0:00 : Desserts

The J.M. Smucker Company

Pies

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

1/2 1/2 1/4

1

Ingredient -- Preparation Method -------------------------------Smucker's Reduced Sugar Strawberry Preserves 8-ounce container lite or regular whipped topping -- thawed cup mini marshmallows cup mini semi-sweet chocolate chips OR cup regular chocolate chips -- coarsely chopped cup toasted pecans prepared 8-inch chocolate crumb crust

Place preserves in a chilled, medium mixing bowl. Using a rubber spatula, fold in one cup of the whipped topping and blend well. Gently fold in remaining whipped topping; do not blend thoroughly� streaks of topping may remain. Quickly stir in marshmallows, chocolate chips and pecans. Spoon into prepared crust and smooth the top of the pie with a rubber spatula. Freeze at least 2 hours or overnight. To serve, cut into wedges. Source: "The J.M. Smucker Company" T(Freeze): "2:00" - - - - - - - - - - - - - - - - - - Per serving: 334 Calories (kcal); 22g Total Fat; (57% calories from fat); 3g Protein; 35g Carbohydrate; 1mg Cholesterol; 198mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 2130706543 1612 4150 2130706543 0 2633 3194 2648 * Exported from MasterCook * After School Fruit 'N Nut Snack Bread Recipe By Serving Size Categories Amount : : 16 Preparation Time :0:00 : Breads Snacks

Fleischmann's Yeast

Measure

Ingredient -- Preparation Method

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

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

-------------------------------all-purpose flour (3 to 3 1/2 cups) chopped dates chopped dried apricots chopped walnuts -- toasted sugar Rapid Rise yeast salt milk water butter or margarine Confectioners' sugar

In large bowl, combine 1 1/2 cups flour, dates, apricots, walnuts, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (125 to 130�F); stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. On lightly floured surface, roll dough to 12-inch circle or 10- � 15-inch rectangle. Place on greased pizza pan or baking sheet. Bake at 400�F for 20 minutes or until done. Remove from pan; cool on wire rack. Sift confectioners' sugar on top. Cut into wedges, strips, or squares to serve. Serve with whipped cream cheese or creamy peanut butter, if desired. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 (12") round flat bread" - - - - - - - - - - - - - - - - - - Per serving: 174 Calories (kcal); 6g Total Fat; (28% calories from fat); 4g Protein; 28g Carbohydrate; 9mg Cholesterol; 168mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 14 0 0 0 0 26366 0 0 0 0 27231 * Exported from MasterCook * Alaska Seafood Pizza Recipe By Serving Size Categories Amount -------1 3/4 3/4 1/2 :Trinity, Haines, Alaska : 8 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Pizza

Fish/ Seafood

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

Ingredient -- Preparation Method -------------------------------pizza crust mix -- (or make your own) crab meat tiny shrimp crushed pineapple

5 1 1 1

1/4

sliced mushrooms 4 1/4-ounce can sliced black olives cup diced green pepper cup Mozzarella cheese -- grated cup white Cheddar cheese -- grated

Spread pizza dough on to a pizza pan. Top with crab, shrimp, pineapple, mushrooms, olives, green pepper, Mozzarella and Cheddar cheese. Bake at 350� for 30 minutes. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" T(Baking Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 262 Calories (kcal); 11g Total Fat; (38% calories from fat); 16g Protein; 25g Carbohydrate; 62mg Cholesterol; 350mg Sodium Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4519 0 4812 0 4977 4971 26067 0 2536 * Exported from MasterCook * All-Star Pork Meatballs Recipe By Serving Size Categories Amount -------1 1 3/4 1/2 1/8 1 1/4 3 1 : : 6 Preparation Time :0:15 : Main Dish Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------ground pork onion flakes crushed corn flakes salt pepper egg catsup brown sugar dry mustard

In a large bowl, combine ground pork, onion, corn flakes, salt, pepper and egg. In a small bowl stir together catsup, brown sugar and dry mustard. Spoon 2 tablespoons of the catsup mixture into the pork and mix well. Spray muffin tin with vegetable cooking spray. Form 6 meatballs and place in the muffin tin. Coat the top of each meatball with the remaining catsup mixture. Bake for 30 minutes at 375�F. Source:

"National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 211 Calories (kcal); 14g Total Fat; (59% calories from fat); 13g Protein; 8g Carbohydrate; 75mg Cholesterol; 354mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 5830 0 2871 0 0 0 0 0 0 * Exported from MasterCook * Almond Honey Crunch Recipe By Serving Size Categories Amount -------1 1/4 1 1 2 1/2 : : 7 Preparation Time :0:00 : Candies

The National Honey Board

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

Ingredient -- Preparation Method -------------------------------slivered almonds honey butter grated orange peel salt corn flakes

Combine almonds, honey, butter, orange peel and salt in heavy frying pan. Cook over low heat, stirring constantly, until almonds are golden. Remove from heat. Add corn flakes and mix carefully. Spread on buttered baking sheet. When cool, break into small pieces. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" Yield: "3 1/2 Cups" - - - - - - - - - - - - - - - - - - Per serving: 210 Calories (kcal); 13g Total Fat; (50% calories from fat); 5g Protein; 23g Carbohydrate; 4mg Cholesterol; 126mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook * Apple Cinnamon Bars Recipe By Serving Size Categories Amount -------1 1/4 1 1/4 3/4 1 1 2 1/2 1/4 1 12 : : 16 Preparation Time :0:00 : Cookies/ Bars/ Brownies

Stash Tea

Measure Ingredient -- Preparation Method ------------ -------------------------------cups all-purpose flour cups powdered sugar cup softened butter cup granulated sugar 8-ounce package cream cheese eggs teaspoon baking powder teaspoon salt tablespoon water Stash Apple Cinnamon tea bags

Mix 1 cup flour with 1/4 cup powdered sugar and 1/2 cup butter until crumbly. Pat into a greased 13 � 9-inch baking pan. Bake at 375 degrees for 7 to 10 minutes or until lightly browned. ___________ For the Filling Combine 1 cup granulated sugar and cream cheese. Blend well. Beat in eggs, 2 tablespoons of flour, 1/2 teaspoon baking powder, salt, contents of 10 Stash Apple Cinnamon tea bags and 2 tablespoons melted butter until mixture is well blended. Spread over crust in pan. Return to oven for 15 to 20 minutes or until set. ___________ For Mix the the Frosting 1 cup powdered sugar, 1 tablespoon soft butter, 1 tablespoon water and contents of 2 Stash Apple Cinnamon tea bags until smooth. Spread over filled crust while still warm. Let cool.

Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/" Yield: "16 bars" - - - - - - - - - - - - - - - - - - Per serving: 258 Calories (kcal); 14g Total Fat; (48% calories from fat); 3g Protein; 31g Carbohydrate; 62mg Cholesterol; 188mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 222 0 0 3218 0 0 0 5263 0

* Exported from MasterCook * Apple Cinnamon Shake Recipe By Serving Size Categories Amount -------2 2 1/4 : : 1 Preparation Time :0:00 : Beverages Stash Tea

Desserts

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

Ingredient -- Preparation Method -------------------------------FOR EACH 16-OUNCE GLASS vanilla ice cream Stash Apple Cinnamon tea bags cinnamon (optional)

In a blender, mix ingredients until fully blended. (Cut open tea bags and mix contents with ice cream.) Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/" Yield: "1 16 ounce glass" - - - - - - - - - - - - - - - - - - Per serving: 543 Calories (kcal); 29g Total Fat; (46% calories from fat); 10g Protein; 65g Carbohydrate; 116mg Cholesterol; 217mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 4 1/2 Other Carbohydrates Serving Ideas : Garnish with whipped cream. Nutr. Assoc. : 0 0 5263 385 * Exported from MasterCook * Apple-Popcorn Brittle Recipe By Serving Size Categories Amount -------1 2 1 3/4 1 1/4 1/2 : : 16 Preparation Time :0:00 : Candies

The Popcorn Institute

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

Ingredient -- Preparation Method -------------------------------popped popcorn* apple and cinnamon flavored cereal cocktail peanuts apple juice** sugar light corn syrup vinegar

1/4

teaspoon

salt

In a bowl, toss together popped popcorn, cereal and peanuts. Set aside. Butter sides of a heavy 2-quart saucepan. In a saucepan, combine apple juice, sugar, corn syrup, vinegar and salt. Cook over medium heat, stirring constantly until sugar dissolves and mixture begins to boil. Cook to hard ball stage (250 degrees Fahrenheit on a candy thermometer). Remove from heat. Pour syrup over popcorn-cereal-peanut mixture; toss to coat. Spread in a buttered 15 1/2 � 10 1/2 � 1-inch baking pan. Cool until hardened. Break into pieces. Source: "The Popcorn Institute" S(Internet address): "http://www.popcorn.org/mpindex.htm" - - - - - - - - - - - - - - - - - - Per serving: 142 Calories (kcal); 5g Total Fat; (27% calories from fat); 3g Protein; 24g Carbohydrate; 0mg Cholesterol; 59mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates NOTES : *1 ounce of unpopped popcorn kernels (2 tablespoons household measure) makes approximately 1 quart of popped popcorn. **3/4 cup apple pop wine may be used instead of apple juice. Nutr. Assoc. : 1153 0 4405 25 0 0 0 0 * Exported from MasterCook * Apple-Stuffed Pork Chops Recipe By Serving Size Categories Amount -------2 1 1 2 1/2 1/3 1/8 1 1 2 1/8 2/3 2 : : 2 Preparation Time :0:20 : Main Dish Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------pork loin rib chops -- cut 1 1/4-inches thick orange butter or margarine finely chopped onion soft breadcrumbs coarsely chopped apple rubbed sage pepper butter or margarine cornstarch ground cinnamon apple juice or cider raisins

Cut an opening in each chop from the rib side, widening the pocket without

cutting through to the other side of the chop. Set aside. Shred 1 teaspoon orange peel; set peel aside. Squeeze orange, reserving juice. For stuffing, in a medium saucepan cook onion in hot butter till tender. Remove from heat; stir in breadcrumbs, apple, 1 tablespoon of the orange juice, sage and pepper. Fill pocket in each chop with an equal amount of stuffing. Brush both sides of chops with some of the remaining orange juice. Place chops in an 8-inch square baking dish. Bake in a 325�F oven for 25-30 minutes or till tender, basting occasionally with orange juice. For sauce, in a small saucepan melt 1 tablespoon butter; stir in cornstarch and cinnamon, mixing well. Gradually stir in apple juice. Add raisins and the shredded orange peel. Cook over medium heat till thickened and bubbly, stirring constantly. Serve sauce with chops. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 384 Calories (kcal); 17g Total Fat; (40% calories from fat); 21g Protein; 37g Carbohydrate; 78mg Cholesterol; 221mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4576 0 0 0 0 26658 1302 0 0 0 0 25 0 * Exported from MasterCook * Apricot Honey Oat Bar Cookies Recipe By Serving Size Categories Amount -------1 1/2 1/2 1/2 1/4 2 2 2 3 1/2 1/2 1/4 : : 8 Preparation Time :0:00 : Cookies/ Bars/ Brownies

The National Honey Board

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

Ingredient -- Preparation Method -------------------------------old-fashioned rolled oats -- uncooked finely chopped dried apricots honey nonfat plain yogurt egg whites wheat germ all-purpose flour butter or margarine -- melted ground cinnamon vanilla salt

Spray 8-inch square baking pan with nonstick cooking spray. Combine all ingredients in large bowl; mix well. Spread mixture evenly into prepared pan. Bake at 325�F about 25 minutes or until center is firm and edges are lightly browned. Cool and cut into 2-inch squares. Serving Size: 2 cookies Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" Yield: "8 bars" T(Baking time): "0:25" - - - - - - - - - - - - - - - - - - Per serving: 203 Calories (kcal); 6g Total Fat; (23% calories from fat); 5g Protein; 36g Carbohydrate; 12mg Cholesterol; 132mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 3090 0 0 3231 0 0 0 0 0 0 * Exported from MasterCook * Apricot Oatmeal Bars Recipe By Serving Size Categories Amount -------1 1/2 1/2 1 1 1 1/4 : : 24 Preparation Time :0:00 : Cookies/ Bars/ Brownies

Monitor Sugar

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

Ingredient -- Preparation Method -------------------------------dried apricots COOKIE CRUST soft butter or margarine Big Chief brown sugar -- firmly packed vanilla baking powder quick cooking oatmeal flour

In a small saucepan, combine apricots with just enough water to cover. Cook, covered 30 minutes until tender. Drain apricots well. Chop finely, set aside. Preheat oven to 350 degrees. Lightly grease an 8" � 8" inch pan. Make cookie crust in a large bowl. Beat butter with Big Chief brown sugar until light and fluffy. With rubber scraper, fold oatmeal into sugar mixture. Using hands, spread mixture evenly over bottom of prepared pan. Bake 15 minutes. Let cool.

Make the filling: In a large bowl, beat eggs until light. Beat in Big Chief brown sugar, vanilla, and baking powder. With a scraper, fold in apricots, almonds, cup of oatmeal and flour, combining well. Turn into cooled crust. Bake 30-35 minutes or until the top is golden and firm to the touch. Let cool completely in pan on wire rack. Description: "A deliciously healthy treat." Source: "Monitor Sugar" S(Internet address): "http://www.monitorsugar.com/" Yield: "24 Bars" - - - - - - - - - - - - - - - - - - Per serving: 73 Calories (kcal); 4g Total Fat; (48% calories from fat); 1g Protein; 9g Carbohydrate; 10mg Cholesterol; 46mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 222 0 0 0 970 0 * Exported from MasterCook * Bacon Bagel Pizzas Recipe By Serving Size Categories Amount -------6 6 1 2 12 1/2 : : 12 Preparation Time :0:00 : Pizza

Rag�

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

14-ounce jar cups slices cup

Ingredient -- Preparation Method -------------------------------plain bagels -- split and toasted OR whole wheat bagels -- split and toasted Rag� Pizza Quick Sauce shredded sharp Cheddar cheese (8 oz.) bacon -- cooked and crumbled sliced stuffed green olives

Preheat oven to 375 degrees F. Place toasted bagel halves on baking sheet. Spoon about 2 tablespoons pizza sauce onto each bagel half. Evenly sprinkle with cheese. Top with bacon and olives. Bake 15 minutes or until cheese melts. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" T(Baking Time): "0:15"

- - - - - - - - - - - - - - - - - - Per serving: 297 Calories (kcal); 11g Total Fat; (41% calories from fat); 12g Protein; 25g Carbohydrate; 25mg Cholesterol; 715mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 71 0 2130706543 455 2536 0 3584 * Exported from MasterCook * Banana Kiwi Pudding Recipe By Serving Size Categories Amount -------1 1/3 1 1/3 1 2 1 1/4 2 : : 6 Preparation Time :0:00 : Desserts The Rice Council

Pudding

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

Ingredient -- Preparation Method -------------------------------cooked rice skim milk vanilla extract low-calorie sugar substitute ripe banana whipping cream -- whipped kiwi fruit -- sliced, for garnish

Cook rice and milk in 2-quart saucepan over medium heat until thick and creamy, 5 to 8 minutes, stirring frequently. Remove from heat; cool. Stir in vanilla and sugar substitute. Just before serving, mash banana; fold banana and whipped cream into pudding. Garnish with kiwi fruit slices. Source: "The Rice Council" S(Internet address): "http://www.usarice.com/domestic/recipes/" - - - - - - - - - - - - - - - - - - Per serving: 150 Calories (kcal); 4g Total Fat; (24% calories from fat); 4g Protein; 25g Carbohydrate; 15mg Cholesterol; 42mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 5173 26344 0 0 * Exported from MasterCook * Banana Split Recipe By :

Serving Size Categories Amount -------1

: 1 Preparation Time :0:00 : Desserts Turbana Corporation

Ice Cream/ Frozen Yogurt

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

Ingredient -- Preparation Method -------------------------------banana Ice cream Whipped cream Cherries Nuts CARAMEL SAUCE sugar butter warm water evaporated milk

1 1 1 1/3

cup tablespoon cup can

Cut a banana in half lengthwise. Cut each half into two. Arrange the banana pieces in a shallow pudding bowl (preferably a boat shape bowl).Top with two or three scoops of ice cream. Spoon caramel sauce* over. On each mound of ice cream, place a dollop of whipped cream. Decorate with a cherry or a nut. To Make Caramel Sauce: Melt sugar and butter over low heat. Keep on stirring until golden brown. Add warm water and keep on stirring until smooth. Add the evaporated milk, and keep on stirring until smooth. Serve hot or cold. Source: "Turbana Corporation" S(Internet address): "http://www.turbana.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 1323 Calories (kcal); 31g Total Fat; (20% calories from fat); 18g Protein; 253g Carbohydrate; 105mg Cholesterol; 389mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 6 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Barbecued Chicken Pasta Recipe By Serving Size Categories Amount -------10 : : 4 Preparation Time :0:00 : National Pasta Assn. Poultry

Pasta

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

Ingredient -- Preparation Method -------------------------------Rigatoni, Mostaccioli or other medium pasta shape -- uncooked

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

tablespoon ounces cup cup teaspoon cup cup cup cup cup

vegetable oil boneless, skinless chicken breast -- cut into 1/2-inch thin julienne of green bell pepper thin julienne of red onion finely chopped garlic Marinara or tomato sauce -- preferably homemade hickory-smoked barbecue sauce grated Provolone cheese grated smoked Gouda cheese scallions -- trimmed and sliced thin whole cilantro leaves (loosely packed)

3

Prepare pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add chicken and saut�, stirring occasionally, until browned on all sides, about 3 minutes. Add bell pepper, onion and garlic and cook until pepper turns bright green, about 1 minute. Add Marinara sauce and barbecue sauce and heat just to boiling. Remove from heat. Drain pasta, reserving 1/4 cup of water and return pasta to the pot. Add chicken mixture and cheese to the pot. Stir over low heat until pasta is coated with sauce. Add enough of reserved cooking liquid, if necessary, to make the sauce lightly coat the pasta. Transfer pasta to a serving bowl and top with scallions and cilantro. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 464 Calories (kcal); 14g Total Fat; (26% calories from fat); 24g Protein; 60g Carbohydrate; 44mg Cholesterol; 601mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 310 0 2314 20088 927180 26351 1506 85 1433 5684 0 26544 * Exported from MasterCook * Basic Ranch Style Stuffed Eggs Recipe By Serving Size Categories : : 24 Preparation Time :0:00 : California Egg Commission Snacks

Eggs Vegetarian

Amount -------12 1 2 24

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

Ingredient -- Preparation Method -------------------------------California Fresh Eggs light Ranch dressing parsley -- minced tiny parsley sprigs

Hard cook eggs. Cool, shell, then cut in half to make 24 shells. Mash yellows and mix with all other Ingredients except parsley sprigs. Spoon yellow mixture back into shells. Garnish with parsley. Description: "Kids love them!!" Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " Yield: "24 halves" - - - - - - - - - - - - - - - - - - Per serving: 53 Calories (kcal); 4g Total Fat; (71% calories from fat); 3g Protein; 1g Carbohydrate; 94mg Cholesterol; 115mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3218 26371 0 1035 * Exported from MasterCook * Basil-Peanut Butter Chops Recipe By Serving Size Categories Amount -------4 1/2 1 2 1 1 2 1 1 1 2/3 : : 4 Preparation Time :0:30 : Main Dish Pork

Nat. Pork Producers Council

Measure -----------cup stick tablespoon teaspoon cup tablespoons tablespoon teaspoon medium cup

1/2

Ingredient -- Preparation Method -------------------------------boneless pork chops -- 1-inch thick chicken broth cinnamon (4 inches) bay leaves grated ginger root minced garlic Vegetable oil milk peanut butter honey crushed red pepper red bell pepper -- sliced fresh basil leaves -- chopped coarsely

In a medium saucepan combine chicken broth, cinnamon, bay leaves, ginger root and garlic. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Meanwhile, heat a large heavy skillet over medium-high heat. Brush chops lightly with oil and cook for 8-10 minutes, turning occasionally, until evenly browned on both sides. Remove pork chops to a serving platter; keep warm. Remove bay leaves and cinnamon from chicken broth mixture. Stir in milk, peanut butter and honey until smooth. Cook, uncovered, over medium-high heat for 5 minutes, stirring occasionally.

Stir in bell pepper, crushed red pepper, and basil leaves. Continue cooking, uncovered, until sauce thickens slightly. Spoon the sauce over chops. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 245 Calories (kcal); 11g Total Fat; (38% calories from fat); 25g Protein; 13g Carbohydrate; 57mg Cholesterol; 197mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 5782 0 2705 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Beany Pita Pizza Recipe By Serving Size Categories Amount -------6 1 1/2 1/3 2 1/2 2 : : 6 Preparation Time :0:00 : Ontario White Bean Producers

Pizza

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

Ingredient -- Preparation Method -------------------------------pita breads (6-inch diameter) beans in tomato sauce sliced mushrooms sliced green olives thin pepperoni (1/2 inch/2 cm diameter) -- sliced dried oregano leaves shredded Mozzarella cheese

Spread each pita bread with beans. Sprinkle with mushrooms, olives, pepperoni and oregano. Top with cheese. Place on large baking sheet. Bake at 400 degrees F. (200 degrees C) for 10 to 12 minutes.

Source: "Ontario White Bean Producers" S(Internet address): "http://users.imag.net/~lon.whitepeabeans/" - - - - - - - - - - - - - - - - - - Per serving: 375 Calories (kcal); 13g Total Fat; (30% calories from fat); 18g Protein; 50g Carbohydrate; 40mg Cholesterol; 892mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 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. : 4514 255 0 3584 4441 3133 0 * Exported from MasterCook * Berried Treasure Golden Recipe By Serving Size Categories Amount -------6 1 1 1 1 1 4 : : 6 Preparation Time :0:15 : Main Dish Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------bone-in pork chops -- 3/4-inch thick 16-ounce can sauerkraut -- rinsed and drained teaspoon caraway seed 16-ounce can whole cranberry sauce 8-ounce package cornbread stuffing mix (4 cups) cup water tablespoons butter -- melted

Heat oven to 350�F. Spread sauerkraut in a 13 � 9 � 2-inch baking dish. Sprinkle sauerkraut with caraway seed; spread cranberry sauce over. Arrange pork chops on top of cranberry sauce. In a medium bowl combine stuffing mix, water and melted butter. Divide stuffing mixture among chops, spreading to cover the top of chops. Bake, uncovered, for 45-50 minutes until topping is golden. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:50" - - - - - - - - - - - - - - - - - - Per serving: 498 Calories (kcal); 18g Total Fat; (31% calories from fat); 23g Protein; 62g Carbohydrate; 62mg Cholesterol; 1127mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 4 Other Carbohydrates Nutr. Assoc. : 9116 0 0 470 2899 0 0 * Exported from MasterCook * Berry Special Pork Chops Recipe By :

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

: 4 Preparation Time :0:10 : Main Dish Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless pork loin chops -- cut 3/4-inch thick fresh cranberries orange marmalade ground cloves honey

Wash cranberries, crush coarsely and mix with marmalade and cloves. Cut a deep pocket in one side of each chop; fill pockets with marmalade mixture. Place chops in a well-greased baking pan. Spoon one tablespoon of honey over each. Bake at 325�F for 45 minutes, until nicely glazed. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:45" - - - - - - - - - - - - - - - - - - Per serving: 276 Calories (kcal); 8g Total Fat; (26% calories from fat); 19g Protein; 33g Carbohydrate; 41mg Cholesterol; 54mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates Nutr. Assoc. : 9116 0 0 0 0 * Exported from MasterCook * Berry Striped Pops Recipe By Serving Size Categories Amount -------2 3/4 6 2 12 12 : : 12 Preparation Time :0:00 : Frozen The National Honey Board

Fruit

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

Ingredient -- Preparation Method -------------------------------strawberries honey -- divided kiwifruit -- peeled and sliced sliced peaches (3-ounce) paper cups or popsicle molds Popsicle sticks

Pur�e strawberries with 1/4 cup honey in blender or food processor. Divide mixture evenly between 12 cups or popsicle molds. Freeze about 30 minutes or until firm. Meanwhile, rinse processor; pur�e kiwifruit with 1/4 cup honey. Repeat process with peaches and remaining 1/4 cup honey. When strawberry layer is firm, pour kiwifruit pur�e into molds. Insert popsicle

sticks and freeze about 30 minutes or until firm. Pour peach pur�e into molds and freeze until firm and ready to serve. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 107 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 28g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 779 0 2130706543 2130706543 * Exported from MasterCook * Berry Zinger Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Beverages Ice Cream/ Frozen Yogurt

Fruit Oregon Raspberry & Blackberry

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

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

Ingredient -- Preparation Method -------------------------------Oregon blackberries -- fresh or frozen sugar orange juice frozen yogurt OR vanilla ice cream crushed ice Whole berries for garnish Fresh mint leaves -- for garnish (optional)

Crush/pur�e berries and strain through a fine sieve to yield approximately 2 cups pur�e. (If berries are frozen, partially thaw before crushing.) Combine pur�e with remaining ingredients, blend until smooth and pour into chilled glasses. Garnish with 2-3 berries, and fresh mint leaves if desired. Description: "As beautiful as it is invigorating, this summer drink is sure to please." Source: "Oregon Raspberry & Blackberry Commission" S(Internet address): "http://www.oregon-berries.com/" - - - - - - - - - - - - - - - - - - -

Per serving: 238 Calories (kcal); 2g Total Fat; (8% calories from fat); 5g Protein; 52g Carbohydrate; 8mg Cholesterol; 53mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 166 0 0 3479 0 2130706543 0 2130706543 0 0 * Exported from MasterCook * Big Bunnies Recipe By Serving Size Categories Amount -------5 1/2 1/3 2 1 1/2 1/4 1/4 1/2 1/3 2 1 1 2 1 : : 24 Preparation Time :0:00 : Breads Holiday

Fleischmann's Yeast

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

1

Ingredient -- Preparation Method -------------------------------all-purpose flour (5 1/2 to 6 cups) sugar Fleischmann's� Active Dry or Rapid Rise Yeast teaspoon ground cinnamon teaspoon salt teaspoon ground allspice teaspoon ground nutmeg cup milk cup water cup butter or margarine eggs -- at room temperature 8-ounce package chopped dates or pitted dates -- snipped cup tablespoons teaspoon CONFECTIONERS' SUGAR FROSTING sifted confectioners' sugar milk vanilla

In large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast, cinnamon, salt, allspice and nutmeg. Heat milk, 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 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. Place in greased bowl, turning to grease top; cover. Let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. (With Rapid Rise Yeast, cover kneaded dough. Let rest on floured surface 10 minutes. Proceed with recipe.) Punch dough down; turn out onto lightly floured surface. Set aside a few pieces of dates for eye and mouth; knead in remaining dates. Divide dough into 2 pieces (one for each bunny). For each bunny: Halve dough; form 1 half into ball for body. Place on bottom end of greased baking sheet. Flatten slightly. Remove 1/3 of remaining half; form into ball. Place on baking sheet above and slightly

touching large ball. Flatten slightly. Remove 1/2-inch ball from remaining dough and place on head for nose. Divide remaining dough into 4 equal pieces; roll to 4-inch ropes. Place 2 ropes on body and fold across stomach for arms. Shape remaining ropes into ears; place above head and fold one in half. Repeat for second bunny. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 375�F for 25 to 30 minutes or until done. Switch positions of sheets halfway through baking for even browning. Remove from sheets and cool on wire racks. Brush with Confectioners' Sugar Frosting while warm and add date pieces for eyes and mouths. ____________________ To Make Confectioners' Sugar Frosting Stir together 1 cup sifted confectioners' sugar, 2 tablespoons milk and 1/2 teaspoon vanilla extract; beat until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Bunnies" - - - - - - - - - - - - - - - - - - Per serving: 195 Calories (kcal); 4g Total Fat; (16% calories from fat); 4g Protein; 37g Carbohydrate; 24mg Cholesterol; 82mg 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 0 26366 0 0 0 0 0 0 0 0 2662 0 0 20161 0 0 * Exported from MasterCook * Blue Witch's Brew Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Beverages Ice Cream/ Frozen Yogurt

Fruit N.A. Blueberry Council

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

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

Ingredient -- Preparation Method -------------------------------fresh or frozen, thawed blueberries apple juice vanilla ice cream milk ground cinnamon

In a blender whirl blueberries, apple juice, ice cream, milk and cinnamon until smooth. Serve immediately. Description:

"Scare up this shake for all your ghosts and goblins on Halloween. You'll have them shouting "yum" instead of "boo!"." Source: "The North American Blueberry Council" S(Internet address): "http://www.webcom.com/bberry/" Copyright: "� The North American Blueberry Council" Yield: "4 cups" - - - - - - - - - - - - - - - - - - Per serving: 164 Calories (kcal); 5g Total Fat; (23% calories from fat); 2g Protein; 31g Carbohydrate; 17mg Cholesterol; 42mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 3338 0 0 0 0 * Exported from MasterCook * Blueberry-Apple Tortillas Recipe By Serving Size Categories Amount -------1 1 1 2 1/2 6 2 : : 6 Preparation Time :0:00 : Desserts N.A. Blueberry Council

Fruit

Measure -----------21-ounce can cup teaspoon tablespoons teaspoon large tablespoons

Ingredient -- Preparation Method -------------------------------apple pie filling fresh or frozen, thawed blueberries vanilla extract sugar ground cinnamon (7-inch) flour tortillas butter or margarine -- melted

In a medium saucepan over medium-low heat, heat apple filling until warm. Stir in blueberries and vanilla; cover to keep warm. In a small bowl mix sugar and cinnamon until combined; set aside. To assemble: Brush each tortilla generously with melted butter; sprinkle with sugar-cinnamon mixture. Place 1/6 blueberry-apple mixture down center. Fold bottom of the tortilla to partially cover the filling, fold in sides to enclose filling completely. Garnish with additional blueberries and powered sugar, if desired. Description: "Let the kids make these easy, fruity-delicious wraps to treat Mom on Mother's Day. (Dad will love them on his special day, too.)" Source: "The North American Blueberry Council" S(Internet address): "http://www.webcom.com/bberry/" Copyright:

"� The North American Blueberry Council" Yield: "6 tortillas" - - - - - - - - - - - - - - - - - - Per serving: 270 Calories (kcal); 6g Total Fat; (20% calories from fat); 3g Protein; 52g Carbohydrate; 10mg Cholesterol; 237mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 3338 0 0 0 1664 0 * Exported from MasterCook * Bran Banana Bars Recipe By Serving Size Categories Amount -------1 1/4 1/2 1 1/4 1 1/2 1 1 2 1 1 1/3 : : 12 Preparation Time :0:00 : Cookies/ Bars/ Brownies

Monitor Sugar

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

cup

Ingredient -- Preparation Method -------------------------------all-purpose flour Big Chief golden brown sugar -- packed baking soda baking powder salt cinnamon bran flakes -- crushed skim milk eggs carrot -- shredded ripe banana -- mashed chopped walnuts

Preheat oven to 375 degrees. Lightly grease 8 1/2" � 8 1/2" baking pan. In a medium bowl, combine flour, sugar, baking soda, baking powder, salt, cinnamon and cereal. Mix well. In a small bowl, combine milk, eggs, carrot, banana and walnuts. Add to dry ingredients. Bake for 25-35 minutes or until brown on top. Cut into 12 bars. Description: "Healthy, low-cal treats!" Source: "Monitor Sugar" S(Internet address): "http://www.monitorsugar.com/" Yield: "12 Bars" - - - - - - - - - - - - - - - - - - Per serving: 116 Calories (kcal); 3g Total Fat; (22% calories from fat); 4g

Protein; 20g Carbohydrate; 32mg Cholesterol; 199mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 2005 0 0 0 26344 0 * Exported from MasterCook * Bread Basket with Easter Eggs Recipe By Serving Size Categories Amount -------5 1/3 2 4 1/2 2/3 1/3 1/3 1 2 1 1/2 : : 12 Preparation Time :0:00 : Breads Holiday

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------all-purpose flour (5 to 5 1/2 cups) plus 1 tablespoon sugar Fleischmann's� Rapid Rise Yeast grated lemon peel salt milk water butter or margarine egg white eggs -- at room temperature chopped or pitted dates -- snipped sliced almonds -- lightly toasted

Combine 2 cups flour, 1/3 cup sugar, undissolved yeast, lemon peel and salt. Heat milk, water and butter until very warm (120� to 130�F). Stir into dry ingredients. Stir in 2 eggs, dates, 1/4 cup almonds and enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Reserve 1/3 of dough. Divide remaining dough into three pieces; roll each to 30-inch rope. Braid ropes. Place on greased baking sheet. Form into ring; pinch ends to seal. Divide remaining dough into 8 pieces; form into oval rolls. Place on separate greased baking sheet. Cover wreath and rolls; let rise in warm, draft-free place until doubled in size, about 30 to 45 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 30 to 35 minutes for wreath, or until done. Switch positions of sheets after 10 minutes for even browning. Remove from sheets; cool on wire racks. Frost and decorate rolls as desired. Makes 1 basket and 8 rolls Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html"

- - - - - - - - - - - - - - - - - - Per serving: 357 Calories (kcal); 10g Total Fat; (25% calories from fat); 9g Protein; 59g Carbohydrate; 47mg Cholesterol; 164mg 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 Nutr. Assoc. : 14 1440 26366 20084 0 0 0 0 0 0 2662 0 * Exported from MasterCook * Breaded Pork Chops Recipe By Serving Size Categories Amount -------4 2 1/2 1/2 1/8 1 1 1/2 1 : : 4 Preparation Time :0:10 : Main Dish Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless pork loin chops -- 3/4-inch thick flour salt paprika pepper egg -- slightly beaten Worcestershire sauce dry bread crumbs vegetable oil

In small bowl, combine flour, salt, paprika and pepper. In another small bowl, combine egg and Worcestershire sauce. Coat chops with seasoned flour; dip in egg mixture, and coat with crumbs. In large skillet, heat oil over medium-high heat. Brown chops on one side until golden brown (about 4 minutes); turn and continue cooking for another 4 minutes. Serve hot. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:10" - - - - - - - - - - - - - - - - - - Per serving: 247 Calories (kcal); 10g Total Fat; (38% calories from fat); 24g Protein; 13g Carbohydrate; 98mg Cholesterol; 451mg Sodium Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26384 0 0 0 0 0 0 0 0

* Exported from MasterCook * Brownie Cobbler Recipe By Serving Size Categories Amount -------1 1/2 1/2 1 1 1/4 1 : : 16 Preparation Time :0:00 : Cherry Marketing Institute

Desserts

Measure Ingredient -- Preparation Method ------------ -------------------------------21 1/2-ounce package brownie mix cup water cup vegetable oil egg 9-ounce package yellow cake mix -- dry cup butter or margarine -- softened 21-ounce can cherry filling and topping

Prepare brownie mix according to package directions using water, vegetable oil and egg. Spread dough evenly in a lightly greased 13 � 9 � 2-inch baking pan. Bake in a preheated 350 degree oven 15 minutes, or until brownies are halfway done. Meanwhile, cut butter into dry cake mix until mixture is crumbly. Remove half-baked brownies from oven; spoon cherry filling as evenly as possible over brownie layer. Sprinkle cake mixture over cherry layer. Continue baking in a 350� degree oven about 50 minutes, or until top is golden brown and brownies and filling are set. Serve warm with whipped cream or ice cream. Source: "Cherry Marketing Institute" S(Internet address): "http://www.cherrymkt.org/index.html" - - - - - - - - - - - - - - - - - - Per serving: 367 Calories (kcal); 18g Total Fat; (41% calories from fat); 3g Protein; 53g Carbohydrate; 20mg Cholesterol; 257mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 2377 0 0 0 5632 0 2555 * Exported from MasterCook * Buffalo Chicken Pasta Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : National Pasta Assn. Poultry

Pasta

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

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

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

Ingredient -- Preparation Method -------------------------------Mostaccioli, Penne or other medium pasta shapes -- uncooked paprika salt garlic powder black pepper boneless, skinless chicken breasts -- cut into 1/2-inch vegetable oil -- divided hot sauce (1 to 2 teaspoons) sliced celery chopped red onion low-fat mayonnaise low-fat blue cheese salad dressing skim milk blue cheese -- crumbled

Prepare pasta according to package directions. While pasta is cooking, combine paprika, salt, garlic powder and pepper; sprinkle over chicken, stirring to coat. Add 1 teaspoon oil to a large skillet and heat over medium-high heat. Add chicken to skillet and saut� over medium-high heat, stirring frequently, until chicken is golden brown and cooked through, about 4 minutes. Add hot sauce; cook 1 minute. Remove chicken from skillet. Add remaining teaspoon of oil to skillet; add celery and onion and saut� 2 minutes. Combine mayonnaise, dressing and milk in a small bowl. Add to vegetables in skillet. Add chicken. Stir constantly and cook over medium-low heat until thoroughly heated. When pasta is done, drain and return to pot. Add contents of skillet to pot and mix well. Transfer to serving dish and sprinkle with cheese. Serve immediately. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 411 Calories (kcal); 11g Total Fat; (25% calories from fat); 22g Protein; 54g Carbohydrate; 45mg Cholesterol; 564mg Sodium Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates NOTES : *Serve with additional hot sauce if desired. Nutr. Assoc. : 323 0 0 0 0 2314 0 20151 0 927180 0 25058 0 0 * Exported from MasterCook * Bumpy Banana Dinosaurs Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Breads

Desserts

Fleischmann's Yeast Amount -------4 1/2 1/2 1/3 3 1 2 1 1/4 2 1 1/3 2 1 Measure -----------cups cup cup tablespoons teaspoon packages cups tablespoons cup cup

Snacks

Ingredient -- Preparation Method -------------------------------all-purpose flour (4 1/2 to 5 cups) wheat germ instant nonfat dry milk sugar salt Fleischmann's� Active Dry Yeast -- *see notes water butter or margarine mashed ripe bananas -- about 2 bananas finely chopped walnuts All natural cooking spray raisins egg white beaten with 1 tablespoon water

Combine 1 cup flour, wheat germ, dry milk, sugar, salt and yeast in large bowl. Heat water and butter until very warm (125� to 130� F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add banana and 1 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. Stir in walnuts and enough remaining flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 8 to 10 minutes. Place in bowl coated with cooking spray. Spray top of dough with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Punch dough down. Divide dough in half; reserve one half for second dinosaur. Stegosaurus: Divide dough half into two equal pieces. Shape one piece into 8 � 4-inch half- circle. Place on baking sheet coated with PAM spray. Gently pull and stretch right corner of dough to form 3 1/2-inch head, tapering end. With sharp knife, make 1-inch cut at end of head to make mouth. Press raisin in head for eye. Gently pull and stretch left corner of dough to form 6-inch tail, tapering end. Flatten tail slightly and curve down to form "C". Remove 1/4 of remaining dough piece; divide into 2 equal pieces and shape into two 4 1/2 � 1-inch rectangles. Place adjacent to body to make legs. Turn up ends to make "L" for feet. Make 2 cuts at the end of each foot to form toes. Divide remaining dough into 3 equal pieces. Divide one in half; shape into 2 large triangles. Divide one into 4 pieces; shape into 4 medium triangles. Divide one into 6 pieces; shape into small triangles. Arrange triangles in a row along back of dinosaur, slightly overlapping, with large triangles at center and smaller triangles at ends near head and tail. Repeat with reserved dough half to make second dinosaur. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Carefully redefine shape, if necessary. Brush with egg white mixture. Bake at 350� F for 30 minutes or until done. Remove from baking sheets and cool on wire racks. Makes 2 dinosaurs.

Tyrannosaurus Rex: Remove 3/4 of dough half to form 10 � 4-inch oval. Place diagonally on baking sheet coated with cooking spray. Gently pull and stretch top of oval to form round, 3-inch diameter head; taper one end to form mouth. Pinch bottom of head to define neck. With sharp knife, make 1-inch cut at mouth; open slightly. Press raisin in head for eye. Gently pull and stretch bottom end of oval to form 6-inch tail; taper end and curve up to form "C". Remove 1/4 of remaining dough and divide into 2 pieces; form into two 5 � 1-inch strips for arms. Place arms on body below head and curve down slightly to form hands. With sharp knife, make 2 (1/2-inch) cuts for fingers. Divide remaining dough into 2 pieces; form into two 6 � 1 1/2-inch strips. Place one strip underneath body, below arms; place one strip on top of body below the first strip for legs. Turn up ends to make "L" for feet. With sharp knife, make 2 (1/2-inch) cuts in each foot for toes. Spread toes slightly. Repeat with reserved dough half to make second dinosaur. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Carefully redefine shape if necessary. Brush with egg white mixture. Bake at 350�F for 30 minutes or until done. Remove from baking sheets and cool on wire racks. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Dinosaurs" - - - - - - - - - - - - - - - - - - Per serving: 254 Calories (kcal); 4g Total Fat; (13% calories from fat); 7g Protein; 50g Carbohydrate; 4mg Cholesterol; 164mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 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. Nutr. Assoc. : 14 0 4234 0 0 26366 0 0 4111 20187 0 0 3231 0 0 * Exported from MasterCook * Camp Cook's Casserole Recipe By Serving Size Categories Amount -------1 1/4 1/2 3 14 1/2 : : 5 Preparation Time :0:00 : Beef Texas Beef Council

One Dish Meal

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

Ingredient -- Preparation Method -------------------------------lean ground beef -- crumbled onion -- chopped dry taco seasoning mix Mexican tomatoes (discard 2 tablespoons

2 3 4 1 1 1

1/3

15-ounce cans cup tablespoons ounces can tablespoon

liquid) -- chopped pinto beans ripe olives -- sliced fresh parsley -- chopped Monterey jack cheese -- shredded cornbread twists egg yolk -- slightly beaten water

Saut� beef and onion in a 12" cast-iron skillet over medium heat; drain. Add taco seasoning, tomatoes, beans, olives and parsley. Sprinkle with cheese. Twist cornbread strips while shaping in lattice pattern over mixture, making sure strips adhere to sides of dish. Brush twists with mixture of egg and water. Bake at 350�F for 15 minutes, or until lightly browned. Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" - - - - - - - - - - - - - - - - - - Per serving: 532 Calories (kcal); 25g Total Fat; (42% calories from fat); 37g Protein; 38g Carbohydrate; 133mg Cholesterol; 1389mg Sodium Food Exchanges: 2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 9018 0 5242 351 26002 0 0 0 5698 0 0 * Exported from MasterCook * Canadian Bacon Pizza Recipe By Serving Size Categories : : 4 Preparation Time :0:30 : Main Dish Pizza

Nat. Pork Producers Council Pork

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

Measure Ingredient -- Preparation Method ------------ -------------------------------tablespoon vegetable oil cup chopped green pepper cup chopped onion clove garlic -- minced tablespoons chopped fresh parsley 10 3/4-ounce can tomato pur�e teaspoon sugar teaspoon dried whole oregano teaspoon salt teaspoon pepper

1 2 1 1 1 6 6 1 1/4

cups cup pound pound cup ounces cup

1/4

Packaged pizza crust for 12-inch pizza shredded Mozzarella cheese shredded Cheddar cheese ground pork OR bulk pork sausage chopped onion Canadian-style bacon fresh mushrooms -- sliced (6 to 8 mushrooms) green pepper -- sliced into rings chopped red pepper

Heat oil in a heavy skillet over medium heat. Add green pepper, onion, garlic and parsley; cook, stirring frequently until tender. Add the next 5 ingredients. Bring to a boil; reduce heat and simmer about 30 minutes, stirring occasionally. Spread sauce over pizza crust, leaving a 1/2-inch border around edges. Combine cheeses; sprinkle half of cheese over pizza sauce. Combine ground pork and 1/4 cup chopped onion in a skillet; cook over medium heat until meat is browned, stirring to crumble. Drain well on paper toweling. Spoon half of pork mixture onto pizza. Layer Canadian-style bacon, mushroom slices and green pepper rings on top of pizza. Sprinkle with the remaining ground pork and chopped red pepper. Bake in a 450�F oven for 10 minutes. Top with the remaining shredded cheese and bake an additional 10 minutes. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 1059 Calories (kcal); 60g Total Fat; (50% calories from fat); 62g Protein; 69g Carbohydrate; 183mg Cholesterol; 2115mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 9 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 20088 0 0 0 0 0 0 0 0 956 0 0 0 0 2130706543 0 243 0 0 20164 * Exported from MasterCook * Candy Bar Cookies Recipe By Serving Size Categories Amount : : 24 Preparation Time :0:00 : Chocolate Manufacturers Assn.

Cookies/ Bars/ Brownies

Measure

Ingredient -- Preparation Method

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

-----------cups teaspoon teaspoon cup cup large teaspoon cup

-------------------------------all-purpose flour baking powder salt unsalted butter (1 stick) -- softened sugar egg vanilla extract chocolate-covered candy bars (5 to 6 ounces) -- cut into 1/2-inch pieces

Preheat oven to 325�F. Sift flour, baking powder and salt. Set aside. In large bowl using an electric mixer, beat butter and sugar on medium speed and until mixture looks fluffy and smooth, about 30 seconds. Mix in egg and vanilla extract. Stop the mixer and scrape bowl with rubber spatula once during this mixing. Decrease speed to low and add flour mixture, mixing just until flour is incorporated. Gently mix in candy bar pieces. Drop batter by large tablespoons on baking sheets. Bake 15 minutes, until tops of cookies are light golden. Reverse baking sheets from top to bottom and front to back after 7 minutes to ensure even baking. Cool cookies 1 minute on baking sheets. Remove while warm to prevent sticking. Cool on wire racks. Source: "Chocolate Manufacturers Association" S(Internet address): "http://www.candyusa.org/" Yield: "24 cookies" - - - - - - - - - - - - - - - - - - Per serving: 123 Calories (kcal); 6g Total Fat; (44% calories from fat); 1g Protein; 16g Carbohydrate; 19mg Cholesterol; 46mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : These not-too-sweet butter cookies are filled with chunks of candy bars that melt into the cookies as they bake. Vary the flavor of the cookies by changing the candy bar. Nutr. Assoc. : 0 0 0 1553 0 0 0 904072 0 * Exported from MasterCook * Candy Mice Recipe By Serving Size Categories Amount : : 10 Preparation Time :0:00 : Candies

Chocolate Manufacturers Assn.

Measure

Ingredient -- Preparation Method

-------1 1 4 3

-----------large tablespoons cups

-------------------------------mixing bowl fork evaporated milk confectioners' sugar Black or red string licorice

Measure evaporated milk into the mixing bowl. Mix confectioners' sugar slowly into the milk using the fork until all the sugar has been added. Knead it with your hands until the mixture becomes smooth and easy to handle. Shape mixture to resemble mice. Use licorice for whiskers and eyes. You can also add a few drops of food coloring to change the color of your mice. Makes approximately 10 small mice. Description: "This is a fun activity for kids." Source: "Chocolate Manufacturers Association" S(Internet address): "http://www.candyusa.org/" Yield: "10 mice" - - - - - - - - - - - - - - - - - - Per serving: 149 Calories (kcal); 1g Total Fat; (3% calories from fat); trace Protein; 36g Carbohydrate; 2mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 2788 3922 * Exported from MasterCook * Caramel Apple Pork Chops Recipe By Serving Size Categories Amount -------4 2 1/4 1/4 1/8 1/8 2 : : 4 Preparation Time :0:25 : Main Dish Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless pork chops -- 3/4-inch thick Vegetable oil brown sugar salt pepper ground mace ground nutmeg butter

2 3

medium tablespoons

tart red apples -- cored and sliced into 1/2-inch wedges chopped pecans

Heat a large heavy skillet over medium-high heat. Brush chops lightly with oil and cook for 5-6 minutes, turning occasionally, until evenly browned on both sides. Remove chops to a serving platter; keep warm. In a small bowl combine brown sugar, salt, pepper, mace and nutmeg. Add butter to skillet; stir in brown sugar mixture and apples. Cover and cook for 3-4 minutes or just until apples are tender. Remove apples with a slotted spoon and arrange on top of pork chops; keep warm. Continue cooking mixture in skillet, uncovered, until sauce thickens slightly. Spoon the sauce over the apples and chops. Sprinkle with pecans. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 288 Calories (kcal); 16g Total Fat; (50% calories from fat); 22g Protein; 14g Carbohydrate; 82mg Cholesterol; 247mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 5788 0 0 0 0 0 0 0 5260 0 * Exported from MasterCook * Caramel Candy Popcorn Balls Recipe By Serving Size Categories Amount -------1/2 1/4 1 4 : : 8 Preparation Time :0:00 : Candies

Monitor Sugar

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

Ingredient -- Preparation Method -------------------------------Big Chief brown sugar water whole milk popped corn

Dissolve Big Chief brown sugar in water. Stir and bring to boil. Once Big Chief brown sugar dissolves, stop stirring and boil for another 5 minutes (mixture will begin to thicken). Remove from heat and stir in milk. Cool to room temperature. Pour over popcorn. Spray hands with nonstick cooking spray and form balls. Description: "Big Chief Brown Sugar, water, milk, and popcorn is all it takes!" Source: "Monitor Sugar" S(Internet address):

"http://www.monitorsugar.com/" Yield: "8 Popcorn Balls" - - - - - - - - - - - - - - - - - - Per serving: 63 Calories (kcal); 2g Total Fat; (22% calories from fat); 1g Protein; 12g Carbohydrate; trace Cholesterol; 53mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 1155 * Exported from MasterCook * Caramel Honey Apples Recipe By Serving Size Categories Amount -------1 1/2 1/2 1/4 1/4 1/3 6 : : 6 Preparation Time :0:00 : Candies The National Honey Board

Fruit

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

Ingredient -- Preparation Method -------------------------------packed brown sugar butter or margarine honey heavy cream ground cinnamon chopped nuts apples with sticks (4 to 6 oz. each)

Combine all ingredients except apples and nuts in 2-quart saucepan. Cook over medium-high heat to 265�F; stir constantly. Remove from heat. Cool 5 minutes. Holding apple by stick, roll in hot honey mixture to coat; roll bottom of apple in nuts if desired. Place on waxed paper squares to cool. Repeat with remaining apples. Makes 5 to 6 apples. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 524 Calories (kcal); 24g Total Fat; (39% calories from fat); 2g Protein; 82g Carbohydrate; 55mg Cholesterol; 176mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 4 1/2 Fat; 4 Other Carbohydrates Nutr. Assoc. : 0 222 0 720 0 0 30

* Exported from MasterCook * Caramel-Nut Popcorn Crunch Recipe By Serving Size Categories Amount -------2 1/2 1 1/2 1/2 1 1/4 1/2 : : 10 Preparation Time :0:00 : Candies

The Popcorn Institute

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

Ingredient -- Preparation Method -------------------------------popped popcorn pecans butter baking soda brown sugar light corn syrup salt

Spread popped popcorn and nuts in a large shallow pan and place in a preheated 250-degree Fahrenheit oven. Combine butter, brown sugar, syrup and salt in a saucepan. Cook over medium heat, stirring until sugar dissolves. Wash sugar from sides of pan with a wet brush. Boil until mixture reaches 248 degrees (firm ball stage on candy thermometer), about 5 minutes. Remove from heat and stir in soda. Pour mixture over corn and nuts, stirring gently to coat. Return glazed popcorn and nut mixture to oven and bake 45 minutes, stirring every 15 minutes. When cooled, pack in airtight tins. Source: "The Popcorn Institute" S(Internet address): "http://www.popcorn.org/mpindex.htm" Yield: "2 1/2 Quarts" - - - - - - - - - - - - - - - - - - Per serving: 262 Calories (kcal); 17g Total Fat; (55% calories from fat); 2g Protein; 29g Carbohydrate; 25mg Cholesterol; 279mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 2025 0 0 0 0 0 0 * Exported from MasterCook * Carrot Date Loaf Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Breads Snacks

Fleischmann's Yeast

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

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

Ingredient -- Preparation Method -------------------------------all-purpose flour (3 1/2 to 4 cups) firmly packed light brown sugar salt ground cinnamon ground allspice Fleischmann's� Active Dry or Rapid Rise Yeast water milk butter or margarine egg -- at room temperature grated carrots chopped dates or pitted dates -- snipped whole wheat flour celery stems with leaves

In large bowl, combine 1 1/2 cups all-purpose flour, sugar, salt, cinnamon, allspice and undissolved yeast. Heat water, milk and butter to 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 and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in carrots, dates, whole wheat flour and enough additional all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 5 minutes. Cover; let rest 20 minutes (10 minutes for Rapid Rise Yeast). Divide dough in half. Roll each half to 12 � 12 � 10-inch triangle. Roll up from one 12-inch side into loaf, tapering one end to make carrot shape. Pinch seams and ends to seal. Place seam side down on greased baking sheet. With sharp knife, make 4 diagonal slashes on top of each loaf. Cover; let rise until doubled in size, about 30 minutes. Bake at 375�F for 30 minutes or until done. Remove from sheet and cool on wire racks. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" T(Baking Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 238 Calories (kcal); 3g Total Fat; (11% calories from fat); 7g Protein; 47g Carbohydrate; 22mg Cholesterol; 212mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : To serve, place celery stem at wide end of each loaf to make top

of carrot. Nutr. Assoc. : 14 0 0 0 0 26366 0 0 0 0 0 2662 0 2130706543 * Exported from MasterCook * Cheese "Steak" Pizza Recipe By Serving Size Categories : : 8 Preparation Time :0:30 : Beef Pizza

Main Dish Texas Beef Council

Amount -------1 1 1 16 2

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

Ingredient -- Preparation Method -------------------------------ground beef green or red bell pepper -- thin strips onion (separated into rings) -- thinly sliced Italian bread shell (approximately 12" diameter) low-moisture part-skim Mozzarella cheese -- shredded

Heat oven to 400�F. In large skillet, brown ground beef over medium heat 6 minutes. Add bell pepper and onion; cook 3 to 4 minutes or until beef is no longer pink and vegetables are crisp-tender. Season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Place bread shell on baking sheet. Remove beef and vegetables from skillet with slotted spoon; arrange on top of bread shell. Sprinkle with cheese. Bake 8 to 10 minutes or until cheese is melted; cut into 8 wedges. Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" - - - - - - - - - - - - - - - - - - Per serving: 413 Calories (kcal); 23g Total Fat; (50% calories from fat); 23g Protein; 28g Carbohydrate; 63mg Cholesterol; 487mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 2236 26410 956 921 * Exported from MasterCook * Cheese and Sausage Pan Pizza Recipe By Serving Size Categories Amount : : 12 Preparation Time :0:00 : Fleischmann's Yeast

Pizza

Measure

Ingredient -- Preparation Method

-------3 1 1 2

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

3/4

-------------------------------DOUGH all-purpose flour (3 to 3 1/2 cups) Fleischmann's� Rapid Rise Yeast salt very warm water (125�to 130�F) olive or vegetable oil All natural no-stick cooking spray Cornmeal

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

FILLING 14 1/2-ounce cans whole Italian tomatoes -- drained cups grated Mozzarella cheese pounds reduced fat sausage teaspoons oregano leaves -- crushed teaspoons fennel seeds -- crushed cup grated Parmesan cheese

Make dough: In large bowl, combine 2 cups flour, undissolved yeast and salt. Stir water and oil into dry ingredients. Stir in enough remaining flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. Spray 14- � 2-inch deep-dish pizza pan or two 9-inch round cake pans with cooking spray; sprinkle with cornmeal. On lightly floured surface, roll pizza dough to one 16-inch circle to fit large pan or to two 12-inch circles to fit cake pans. Press dough on bottom and 1 1/2 inches up side(s) of pan(s). Make filling: Coarsely chop tomatoes; drain well and squeeze to remove excess moisture. Set aside. Evenly sprinkle Mozzarella cheese on bottom of dough-lined pan(s). Crumble sausage over cheese. Top with tomatoes, oregano, fennel and Parmesan cheese. Place pizza(s) in preheated 500�F oven. Immediately reduce heat to 400�F. Bake for 40 to 50 minutes or until crust is golden brown and sausage is cooked through. Remove from oven; cool on wire rack for 10 minutes before serving. Makes 1 (14-inch) or 2 (9-inch) deep-dish pizzas Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 324 Calories (kcal); 12g Total Fat; (33% calories from fat); 19g Protein; 34g Carbohydrate; 52mg Cholesterol; 1027mg Sodium Food Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 14 26366 0 3728 986 0 0 0 0 2470 26153 26498 1016 0 0

* Exported from MasterCook * Cheese and Wiener Burritos Recipe By Serving Size Categories Amount -------8 8 8 1/2 1/2 : : 8 Preparation Time :0:00 : Burrito

Tortilla Industry Association

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

Ingredient -- Preparation Method -------------------------------(6-inch) flour tortillas wieners shredded Cheddar cheese sliced green onions taco sauce

Heat wieners as directed on package. Heat tortillas. Place 1 hot wiener on lower third of each tortilla. Sprinkle each wiener with 1/4 cup of the cheese, about 1 tablespoon of green onions and about 1 tablespoon taco sauce. Fold in sides and roll up. Grill on foil-lined grate over medium heat for 2 to 3 minutes or until cheese is melted. Serve immediately with additional taco sauce. Source: "The Tortilla Industry Association" S(Internet address): "http://www.tortilla-info.com/" Yield: "8 burritos" - - - - - - - - - - - - - - - - - - Per serving: 327 Calories (kcal); 20g Total Fat; (54% calories from fat); 17g Protein; 20g Carbohydrate; 78mg Cholesterol; 1036mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1664 3725 0 0 0 * Exported from MasterCook * Cheese Nut Halibut Recipe By Serving Size Categories Amount -------1/2 4 1 1/2 1/2 :Margie, Juneau, Alaska : 6 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Main Dish

Fish/ Seafood

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

Ingredient -- Preparation Method -------------------------------butter or margarine halibut garlic powder dill

1 1/2

cups

shredded Cheddar cheese Slivered almonds -- for garnish

Take a 13 � 9 � 2" baking dish. Melt 1/2 cup butter in the dish. Put the halibut on top of the melted butter, sprinkle with garlic powder and dill. Spread 11/2 cups shredded cheese on top of the halibut. Garnish with nuts, chopped or slivered. Bake at 350� for 45 minutes or until fish can be separated easily with a fork. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" T(Baking Time): "0:45" - - - - - - - - - - - - - - - - - - Per serving: 585 Calories (kcal); 32g Total Fat; (49% calories from fat); 70g Protein; 1g Carbohydrate; 168mg Cholesterol; 495mg Sodium Food Exchanges: 0 Grain(Starch); 10 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Cheesy Ham and Macaroni Recipe By Serving Size Categories Amount -------1 2 1/2 1/2 1/8 1 drained 1 1/2 1 : : 6 Preparation Time :0:00 : Main Dish Pork

Nat. Pork Producers Council

Measure Ingredient -- Preparation Method ------------ -------------------------------1.8-ounce package white sauce mix* cups milk cup grated Parmesan cheese (2 ounces) cup American cheese (2 ounces) -- cubed teaspoon ground pepper 7-ounce package macaroni -- cooked according to package directions, cups cup cubed full-cooked ham (use leftover ham if available) frozen green peas -- thawed (optional)

In a large saucepan stir together white sauce mix and milk. Following package directions, cook until thickened. Stir in cheeses and pepper. Add macaroni, ham and peas and cook, stirring until heated through. Serve hot. Source: "National Pork Producers Council"

S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 358 Calories (kcal); 14g Total Fat; (35% calories from fat); 20g Protein; 38g Carbohydrate; 45mg Cholesterol; 1062mg Sodium Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : *If you want to make a white sauce from scratch, melt 3 tablespoons butter in a sauce pan. Stir in 1/4 cup flour and cook until mixture bubbles. Stir in 2 cups milk and cook, stirring until thickened. Nutr. Assoc. : 5550 0 3562 20 0 0 2819 0 * Exported from MasterCook * Cherry Chewbilees Recipe By Serving Size Categories Amount -------1 3/4 3/4 2 1 2 1/4 1 1 2/3 1 2/3 1 1/2 1 : : 27 Preparation Time :0:00 : Cherry Marketing Institute

Cookies/ Bars/ Brownies

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

Ingredient -- Preparation Method -------------------------------margarine -- softened granulated sugar firmly packed brown sugar eggs vanilla extract all-purpose flour baking soda coarsely chopped white chocolate OR vanilla milk chips dried tart cherries cashews -- coarsely chopped

Combine margarine, granulated sugar, brown sugar, eggs and vanilla in a large mixing bowl. Beat with an electric mixer on medium speed until thoroughly mixed. Combine flour and baking soda; gradually add flour mixture to butter mixture. Stir in white chocolate, dried cherries and cashews. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake in a preheated 350 degree oven 10 to 12 minutes, or until light golden brown. Do not overbake. Let cool on wire racks; store in a tightly covered container. These cookies freeze well. Description: "Beyond ordinary, try these cookies made with extraordinary dried cherries!" Source: "Cherry Marketing Institute"

S(Internet address): "http://www.cherrymkt.org/index.html" Yield: "4 1/2 Dozen" - - - - - - - - - - - - - - - - - - Per serving: 202 Calories (kcal); 10g Total Fat; (41% calories from fat); 3g Protein; 28g Carbohydrate; 14mg Cholesterol; 134mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 3218 0 0 0 2130706543 0 0 26525 0 * Exported from MasterCook * Cherry Chip Cookies Recipe By Serving Size Categories Amount -------1 3/4 3/4 1 2 2 1/4 1 1 1 1 1/2 : : 27 Preparation Time :0:00 : Cherry Marketing Institute

Cookies/ Bars/ Brownies

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

Ingredient -- Preparation Method -------------------------------butter or margarine -- softened granulated sugar firmly packed brown sugar vanilla extract eggs cups all-purpose flour teaspoon baking soda 10-ounce package vanilla milk chips (about 1 2/3 cups) cup broken, salted cashews cups dried tart cherries

In a large mixer bowl, combine butter, granulated sugar, brown sugar, vanilla and eggs. Mix with electric mixer on medium speed until thoroughly combined. Combine flour and soda; gradually add flour mixture to butter mixture. Stir in vanilla milk chips, cashews and dried cherries. Drop by rounded tablespoonfuls on ungreased baking sheets. Bake in a preheated 375 degree oven 12 to 15 minutes, or until light golden brown. Cool on wire racks and store in an airtight container. Source: "Cherry Marketing Institute" S(Internet address): "http://www.cherrymkt.org/index.html" Yield: "4 1/2 dozen" - - - - - - - - - - - - - - - - - - Per serving: 255 Calories (kcal); 13g Total Fat; (43% calories from fat); 3g Protein; 34g Carbohydrate; 32mg Cholesterol; 125mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 3218 0 0 927 2505 26525 * Exported from MasterCook * Cherry Chocolate Blowout Recipe By Serving Size Categories Amount -------1 1 1/3 2 : : 12 Preparation Time :0:00 : Cherry Marketing Institute

Desserts

Measure Ingredient -- Preparation Method ------------ -------------------------------21 1/2-ounce package brownie mix 21-ounce can cherry filling and topping cup hot fudge topping -- slightly warm tablespoons chopped peanuts

Prepare brownie mix according to package directions. Divide batter between 2 greased 13 � 9 � 2-inch baking pans; spread batter evenly. Bake in a preheated 350� oven 15 to 20 minutes, or until brownies are done. Do not overbake. Let cool. Cut one pan of brownies into 1/2-inch cubes. Spread cherry filling evenly over remaining pan of brownies. Sprinkle brownie cubes over cherry filling. Drizzle fudge topping over brownie cubes. Sprinkle with peanuts. Cut into squares. Serving size: 1 (3-inch) square Description: "Even the kids can help prepare this easy dessert." Source: "Cherry Marketing Institute" S(Internet address): "http://www.cherrymkt.org/index.html" - - - - - - - - - - - - - - - - - - Per serving: 317 Calories (kcal); 9g Total Fat; (25% calories from fat); 3g Protein; 59g Carbohydrate; 0mg Cholesterol; 172mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 4 Other Carbohydrates Nutr. Assoc. : 2377 2555 0 0 * Exported from MasterCook * Cherry Cupcakes Recipe By :

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

: 24 Preparation Time :0:00 : Cakes

Cherry Marketing Institute

Measure Ingredient -- Preparation Method ------------ -------------------------------18 3/4-ounce package chocolate cake mix eggs cups water cup vegetable oil 21-ounce can cherry pie filling and topping 16-ounce can vanilla frosting

Prepare cake mix according to package directions, adding eggs, water and oil. Pour batter into 24 paper-lined muffin-pan cups, filling two-thirds full. Remove 24 cherries from cherry filling; set aside. Spoon a generous teaspoon of remaining cherry filling onto the center of each cupcake. Bake at in a preheated 350 degree oven 20 to 25 minutes. Cools in pans on wire rack for 10 minutes. Remove from pan. Let cool completely. Frost each cupcake with vanilla frosting. Garnish each cupcake with reserved cherries. Description: "These taste treats are a natural for school parties or tailgate celebrations." Source: "Cherry Marketing Institute" S(Internet Address): "http://www.cherrymkt.org/index.html" Yield: "24 cupcakes" T(Bake time): "0:25" - - - - - - - - - - - - - - - - - - Per serving: 251 Calories (kcal); 12g Total Fat; (40% calories from fat); 2g Protein; 37g Carbohydrate; 23mg Cholesterol; 209mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 3218 0 0 2555 0 * Exported from MasterCook * Cherry Peanut Pizzaz Recipe By Serving Size Categories Amount : : 6 Preparation Time :0:00 : Appetizers/ Snacks

Cherry Marketing Institute

Measure

Ingredient -- Preparation Method

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

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

-------------------------------lightly salted peanuts dried tart cherries Worcestershire sauce garlic powder seasoned salt -- or to taste ground cumin ground red pepper (cayenne pepper) -- or to taste Vegetable oil

Combine peanuts and cherries in a medium bowl. In a small bowl, combine Worcestershire sauce, garlic powder, seasoned salt, cumin and red pepper; mix well. Pour over peanut mixture; stir to coat. Heat 1 or 2 teaspoons of oil in a large skillet over medium heat. Add peanut mixture. Cook, stirring constantly, 3 to 4 minutes, or until peanuts are light brown. Do not allow mixture to burn. Add more oil, if needed. Remove from heat. Spread on waxed paper or aluminum foil to cool. Store in a tightly covered container. Description: "This is an easy-to-prepare snack, perfect for holiday parties or gift giving." Source: "Cherry Marketing Institute" S(Internet recipes): "http://www.cherrymkt.org/index.html" Yield: "3 cups" - - - - - - - - - - - - - - - - - - Per serving: 362 Calories (kcal); 24g Total Fat; (56% calories from fat); 13g Protein; 29g Carbohydrate; 0mg Cholesterol; 175mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4405 26525 0 0 0 0 2514 0 * Exported from MasterCook * Chewy Chocolate Hazelnut Cookies Recipe By Serving Size Categories Amount -------1 1/4 1/3 1 1/4 1 1/4 2 2 1/2 : : 24 Preparation Time :0:00 : Cookies/ Bars/ Brownies The Oregon Hazelnut Industry

Dundee Hazelnuts

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

Ingredient -- Preparation Method -------------------------------butter or margarine -- softened vegetable oil brown sugar white sugar eggs vanilla extract

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

cups cup cup teaspoons teaspoon cups

all-purpose flour whole wheat flour cocoa baking soda salt roasted and chopped Oregon hazelnuts

In a mixing bowl, cream butter, oil and sugars until light and fluffy, about 2 minutes. Beat in eggs and vanilla. In separate bowl, combine flours, cocoa, baking soda and salt. Gradually blend into creamed mixture. Stir in hazelnuts. Drop by tablespoons onto ungreased baking sheet. Bake in a 350 degree oven for 8 to 9 minutes. (Do not overbake; cookies will be soft.) Cool slightly before removing from sheet. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html" Yield: "4 dozen cookes" - - - - - - - - - - - - - - - - - - Per serving: 333 Calories (kcal); 23g Total Fat; (58% calories from fat); 5g Protein; 32g Carbohydrate; 41mg Cholesterol; 230mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 1440 3218 0 0 0 0 0 0 3677 * Exported from MasterCook * Chicken and Bean Baked Tortillas Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Main Dish Poultry

Ontario White Bean Producers Wrap Recipes

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

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

Ingredient -- Preparation Method -------------------------------cooked white pea beans diced cooked chicken breast meat -- * see note medium or hot chunky salsa grated cheddar cheese OR grated Monterey Jack cheese (10-inch) flour tortillas

In a medium bowl, combine the cooked beans, diced chicken, salsa and cheese. Divide mixture between 6 tortillas, placing mixture on the bottom half of the tortilla. Begin to roll (cabbage roll style), tucking in the sides as you go. Place seam side down on a nonstick cookie sheet. Bake in a preheated 400�F (200� C) oven for 10-15 minutes or until golden and crispy. Serve with a dollop of light sour cream (optional).

Source: "Ontario White Bean Producers" S(Internet address): "http://users.imag.net/~lon.whitepeabeans/" - - - - - - - - - - - - - - - - - - Per serving: 560 Calories (kcal); 19g Total Fat; (30% calories from fat); 39g Protein; 58g Carbohydrate; 79mg Cholesterol; 732mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : *smoked chicken or turkey works well Alternative: Add finely chopped jalape�os, minced garlic or green onions for spicier tortillas. � An excellent source of Niacin, Folate, Phosphorus & Magnesium. � A good source of Vitamin B6, Vitamin B12, Iron, Calcium & Zinc. � A 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 2806 1325 2130706543 0 26152 3310 * Exported from MasterCook * Chicken Tortilla Casserole Recipe By Serving Size Categories Amount -------1 1/2 1 2 1 1 1 1 1 1 1 2 2 : : 8 Preparation Time :0:00 : Casseroles Rag�

Poultry

Measure -----------pounds tablespoon cloves medium jar

Ingredient -- Preparation Method -------------------------------boneless chicken breasts -- sliced in thick strips vegetable oil garlic -- minced onion -- chopped Chicken Tonight Cooking Sauce for Chicken � Cacciatore 2 1/4-ounce can sliced black olives -- drained 4-ounce can mild green chilies -- drained and chopped 9-ounce package frozen corn niblets tablespoon chili powder teaspoon oregano cups crushed tortilla chips cups shredded Cheddar cheese

Preheat oven to 375 degrees F. In a large skillet, thoroughly brown chicken strips in vegetable oil; drain fat. Add garlic and onion; saut� until tender. Add sauce, olives, chilies, corn, chili powder and oregano. Simmer, covered, 15 minutes, stirring occasionally. Spoon mixture into a 13 � 9-inch baking dish. Evenly top casserole with crushed tortilla chips and cheese. Bake, uncovered, 10 minutes or until bubbly. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" T(Baking Time): "0:10" - - - - - - - - - - - - - - - - - - Per serving: 378 Calories (kcal); 19g Total Fat; (44% calories from fat); 30g Protein; 23g Carbohydrate; 79mg Cholesterol; 478mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26035 0 0 0 457 0 3577 2887 0 0 0 0 * Exported from MasterCook * Chile Corn Pudding Recipe By Serving Size Categories Amount -------2 1 4 1 : : 8 Preparation Time :0:00 : Nat. Pork Producers Council Side Dish

Pudding

Measure -----------cups 16-ounce can

1/2 1/4 1/4

1

cup teaspoon teaspoon teaspoon 3 ounce can

Ingredient -- Preparation Method -------------------------------fresh corn kernels (from 6 ears) OR corn kernels -- drained eggs milk salt ground nutmeg ground red pepper (cayenne) chopped green chilies -- drained

Preheat oven to 350�F. In large bowl, beat together all ingredients. Pour into greased 6-cup souffle dish or casserole, bake for 45-40 minutes, until knife inserted halfway between center and outer edge comes out clean. Serve warm or at room temperature.

Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 91 Calories (kcal); 4g Total Fat; (33% calories from fat); 5g Protein; 11g Carbohydrate; 98mg Cholesterol; 178mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3357 0 2130706543 0 0 0 0 272 20197 * Exported from MasterCook * Chili-Mac Recipe By Serving Size Categories Amount -------1 1 3 3 1 1 2 3 1 1 1 1 1 : : 8 Preparation Time :0:00 : Beef Pasta

National Pasta Assn.

Measure -----------pound pound tablespoons tablespoons 28-ounce can quart cups cloves teaspoon tablespoon teaspoon teaspoon teaspoon 20-ounce can

1/2 1/2

Ingredient -- Preparation Method -------------------------------Elbow Macaroni, Rotini or other medium pasta shape -- uncooked lean ground beef olive oil OR vegetable oil tomatoes with juice tomato juice chopped onions garlic salt chili powder ground cumin dried oregano pepper bay leaf red kidney beans -- drained

Cook pasta according to package directions; drain. In a Dutch oven or large skillet, brown beef in oil, stirring frequently. Add undrained tomatoes, tomato juice, onions, garlic, salt and remaining seasonings. Cover and simmer for 45 minutes. Stir in kidney beans. Cook for an additional 30 minutes. Remove bay leaf. Meanwhile, gradually add cooked pasta to the chili. Serve in bowls. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - Per serving: 484 Calories (kcal); 14g Total Fat; (24% calories from fat); 24g Protein; 68g Carbohydrate; 35mg Cholesterol; 1140mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26044 9018 0 0 2130706543 2470 0 0 0 0 0 0 0 0 0 1236 * Exported from MasterCook * Chococream Hazelnut Balls Recipe By Serving Size Categories Amount -------1/2 1 1 2 2 1/4 1/2 : : 12 Preparation Time :0:00 : Candies The Oregon Hazelnut Industry

Dundee Hazelnuts

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

Ingredient -- Preparation Method -------------------------------finely chopped Oregon hazelnuts vanilla cookie crumbs powdered sugar cocoa corn syrup cream vanilla

Combine all ingredients and mix well. The mixture should be moist to the touch. Roll into balls about the size of a walnut. Roll in powdered sugar or finely chopped hazelnuts. Store for at least 2 days in covered container. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html" Yield: "2 dozen balls" - - - - - - - - - - - - - - - - - - Per serving: 130 Calories (kcal); 6g Total Fat; (39% calories from fat); 1g Protein; 19g Carbohydrate; 8mg Cholesterol; 27mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 3677 5410 0 0 0 0 0 * Exported from MasterCook * Chocolate Bunny Bread Recipe By :

Serving Size Categories

: 12 Preparation Time :0:00 : Breads Holiday

Fleischmann's Yeast Snacks

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

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

Ingredient -- Preparation Method -------------------------------DOUGH all-purpose flour (3 1/4 to 3 3/4 cups) sugar unsweetened cocoa powder Fleischmann's� Rapid Rise Yeast salt milk 1% milk -- cut up water egg pure vanilla extract milk chocolate chips -- * see notes OR peanut butter chips DECORATIONS -- (optional) Jelly beans Decorating icing Carrot

To make dough: In large bowl, combine 1 cup flour, sugar, cocoa powder, 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 egg, vanilla 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. Cover; let rest 10 minutes. Divide dough in half. For body, knead chocolate morsels into 1 half; form into ball. Place on bottom end of greased large baking sheet; flatten to make 5-inch round. For head, remove 1/3 of remaining half; form into ball. Place on pan above body; flatten slightly, pinching to attach. For nose, pinch off 1/2-inch ball from remaining dough; place on center of head. Divide remaining dough into 4 equal pieces; roll each to form 6-inch rope. For arms, arrange 2 ropes across body; attach by tucking one end of each under body. Shape remaining ropes into ears; arrange above head. Attach by tucking one end of each under head. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 350�F for 45 to 50 minutes or until done, covering with aluminum foil after 20 minutes to prevent excess browning. Remove from pan; cool on wire rack. Decorate as desired. Source:

"Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Bunny" - - - - - - - - - - - - - - - - - - Per serving: 250 Calories (kcal); 7g Total Fat; (23% calories from fat); 6g Protein; 42g Carbohydrate; 18mg Cholesterol; 195mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates NOTES : * Raisins can be substituted for milk chocolate morsels, if desired. Nutr. Assoc. : 0 14 0 0 26366 0 0 4098 0 0 5403 0 0 2130706543 0 0 767 2421 0 * Exported from MasterCook * Chocolate Chip Muffin Tops Recipe By Serving Size Categories Amount -------1 2 7 22 12 7 1 1 2 : : 55 Preparation Time :0:00 : Breakfast/ Brunch

California Egg Commission

Measure -----------pound cups cups ounces large teaspoons teaspoon quart pounds

Ingredient -- Preparation Method -------------------------------butter -- softened granulated sugar all purpose flour (weight) liquid or frozen whole eggs OR California Fresh Eggs baking powder salt buttermilk chocolate chips

Preheat oven to 350 degrees F. Grease muffin top pans. Cream butter and sugar together. Add eggs and beat until smooth. Separately mix flour, baking powder and salt. Gradually add dry ingredients and buttermilk and blend well. Fold in chocolate chips. Fill muffin cups with batter. Bake 20-25 minutes. Source:

"California Egg Commission" S(Internet address): "http://www.eggcom.com " - - - - - - - - - - - - - - - - - - Per serving: 248 Calories (kcal); 13g Total Fat; (45% calories from fat); 4g Protein; 31g Carbohydrate; 66mg Cholesterol; 204mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 14 2130706543 0 26310 0 0 0 0 * Exported from MasterCook * Chocolate Covered Words Recipe By Serving Size Categories Amount -------1 1/2 12 1/4 : : 4 Preparation Time :0:00 : Candies Sauces

Chocolate Manufacturers Assn.

Measure Ingredient -- Preparation Method ------------ -------------------------------7 1/2-ounce jar marshmallow cream cup heavy whipping cream ounces semisweet chocolate pieces cup creamy peanut butter

Directions if you use a Microwave: Place marshmallow cream in 2-quart microwave-safe bowl. Gradually stir in heavy cream; add chocolate pieces. Microwave on HIGH 2 minutes; stir well. Add peanut butter and stir until well blended. Pour into fondue pot or small chafing dish and keep warm while serving. Directions if you use the Oven: Place marshmallow cream in medium saucepan. (Ask an adult to help supervise turning on the burner and stirring.) Gradually stir in heavy cream. Add chocolate pieces. Stir constantly over low heat until smooth. Remove from heat; add peanut butter and stir until well blended. Pour into fondue pot or small chafing dish and keep warm while serving. ______________________ To make Fondue Dippers Select some foods you want to dip into the chocolate sauce. Cut small squares of toasted pound cake and/or angel food cake. Choose things like dried apricots, fresh strawberries, grapes, pineapple chunks, apple and pear slices, cut-up banana and mandarin orange sections. (Remember to drain fruit well). Take turns placing or skewering a piece of fruit or cake onto the end of the fondue dipper or tooth-pick and gently dip it into the chocolate. Voil�! Chocolate-covered food! _______________________ To make Chocolate Words Lay sheets of wax paper on a flat surface (preferably on a cookie sheet). While chocolate mixture is still warm and "fluid," scoop up a spoonful of

the mixture with a large serving spoon. Gently tilt the spoon over the wax paper, slowly dribbling a stream of chocolate from the spoon onto the wax paper. Move your hand as you pour to "write" in a stream of chocolate onto the wax paper. You can spell out whole words or make individual letters that can be arranged to form different words when they have cooled. Let the poured "chocolate words" cool until hardened, or place in the refrigerator to solidify. The words and letters should easily peel off the wax paper when cooled. Enjoy! Now you can actually "eat your words"! Description: "We have a delicious creamy chocolate-peanut fondue recipe for you. You can use it as a fondue dip to chocolate-coat your favorite fruits and cakes, or use the warm liquid to spell out letters and words!" Source: "Chocolate Manufacturers Association" S(Internet address): "http://www.candyusa.org/" Yield: "2 cups" - - - - - - - - - - - - - - - - - - Per serving: 770 Calories (kcal); 45g Total Fat; (48% calories from fat); 9g Protein; 100g Carbohydrate; 41mg Cholesterol; 122mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 6 1/2 Other Carbohydrates NOTES : For Chocolate Fondue: Prepare recipe as directed; omit peanut butter and add 1 teaspoon vanilla. For Fondue: You will also need Fondue Dippers, kabob sticks or long tooth-picks. For Chocolate Words: You will need wax paper and several serving spoons. Nutr. Assoc. : 0 0 4886 5011 * Exported from MasterCook * Chocolate Fluffernutter� Bars Recipe By Serving Size Categories Amount -------1 2 1/2 1 3 1 : : 12 Preparation Time :0:00 : Cookies/ Bars/ Brownies

Marshmallow Fluff�

Measure Ingredient -- Preparation Method ------------ -------------------------------7 1/2-ounce jar Marshmallow Fluff� tablespoons butter or margarine cup peanut butter cup chopped roasted peanuts cups Cheerios cereal 12-ounce package semisweet-chocolate pieces

Grease a 9 � 9- inch baking pan and set aside.

Place Marshmallow Fluff� and butter in a microwave safe bowl. Cook on HIGH* 1 minute; stir and cook on HIGH* I minute more. Stir in peanut butter; cook on HIGH* 1 more minute. (Or, combine Fluff� and butter in a medium saucepan over medium-high heat, stirring constantly until Fluff� boils. Stir in peanut butter and cook 1 minute.) Combine Cheerios, peanuts and half of chocolate pieces in large bowl. Fold in peanut butter-Fluff� mixture to coat. Turn into pan. Cover with waxed paper or plastic wrap and press firmly into pan. Melt remaining chocolate morsels. Spread on top of bars. Set aside to cool completely. Source: "Marshmallow Fluff�" S(Internet address): "http://www.marshmallowfluff.com" Yield: "12 Bars" - - - - - - - - - - - - - - - - - - Per serving: 372 Calories (kcal); 22g Total Fat; (49% calories from fat); 8g Protein; 42g Carbohydrate; 5mg Cholesterol; 156mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 2 Other Carbohydrates NOTES : *Based on a 600-watt oven. Nutr. Assoc. : 5776 222 26964 26041 279 4886 * Exported from MasterCook * Chocolate Mint Recipe By Serving Size Categories Amount -------6 6 6 : : 6 Preparation Time :0:00 : Beverages

Stash Tea

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

Ingredient -- Preparation Method -------------------------------Stash Peppermint tea bags milk hot chocolate mix

Place Stash tea bags in bottom of pan. Add milk and heat to just under boiling. Remove tea bags. Place one tablespoon chocolate in each mug and pour one cup of hot minted milk over chocolate. Serve with fresh mint leaf or peppermint stick candy. Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/" - - - - - - - - - - - - - - - - - - Per serving: 213 Calories (kcal); 9g Total Fat; (35% calories from fat); 10g Protein; 25g Carbohydrate; 34mg Cholesterol; 203mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 5263 0 2729 * Exported from MasterCook * Chocolate Peanut Butter Balls Recipe By Serving Size Categories Amount -------2 1 1 3 1 1/2 : : 32 Preparation Time :0:00 : Cookies/ Bars/ Brownies

Monitor Sugar

Measure Ingredient -- Preparation Method ------------ -------------------------------cups peanut butter stick margarine pound Big Chief powdered sugar cups rice cereal 12-ounce package chocolate chips block paraffin wax

Mix peanut butter and Big Chief powdered sugar. Mix well. Mix in rice cereal. Make into balls. Melt chocolate and paraffin in double boiler. Dip balls in chocolate and paraffin mixture. Let cool on waxed paper. Description: "A fitting treat after holiday meals!" Source: "Monitor Sugar" S(Internet address): "http://www.monitorsugar.com/" - - - - - - - - - - - - - - - - - - Per serving: 237 Calories (kcal); 14g Total Fat; (50% calories from fat); 5g Protein; 26g Carbohydrate; 0mg Cholesterol; 129mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 2980 0 0 * Exported from MasterCook * Chopped BLT Salad Sandwich Recipe By Serving Size Categories Amount -------: : 4 Preparation Time :0:00 : Burgers/ Sandwiches Pork

Florida Tomato Committee

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

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

1 4 3 7

pound 3/4 1/4 cup cups slices cup

fresh Florida tomatoes round hard rolls -- (4-inch) bottled creamy Caesar salad dressing -- divided chopped iceberg lettuce bacon -- cooked and crumbled (about 1/2 cup) sliced green onions (scallions)

Preheat oven to 400�F. Use tomatoes held at room temperature until fully ripe. Coarsely chop tomatoes (makes about 3 cups); place in a large bowl and set aside. Slice off the top of each roll; remove center of rolls and cut into small cubes (makes about 3 cups). Place bread cubes on a cookie sheet; toast in oven until golden, about 5 minutes, turning occasionally. Brush inside of rolls with 2 tablespoons of the creamy dressing. Bake until lightly toasted, about 5 minutes; set aside. To the bowl with the tomatoes add lettuce, bread cubes, bacon, green onions and remaining Caesar dressing; toss until well combined. Spoon into toasted bread shells. Place tops of rolls overfilling; serve immediately. Source: "Florida Tomato Committee" Yield: "4 sandwiches" - - - - - - - - - - - - - - - - - - Per serving: 472 Calories (kcal); 30g Total Fat; (56% calories from fat); 11g Protein; 40g Carbohydrate; 10mg Cholesterol; 986mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : Consider the Chopped BLT Salad Sandwich� a recipe that updates one of America's best-loved sandwiches by following the chopped salad trend of the '90s. Finely chopped ripe, red tomatoes and lettuce are mixed with crumbled bacon, toasted bread cubes and green onions to form the classic sandwich filling. Then crusty hard rolls are spread with Caesar dressing and toasted, allowing the creaminess to sink in before the filling is placed inside. Nutr. Assoc. : 3415 3670 2418 2672 0 20030 * Exported from MasterCook * Cinnamon French Toast Sticks Recipe By Serving Size Categories Amount -------48 1 3/4 16 : : 48 Preparation Time :0:00 : Breakfast/ Brunch Eggs

California Egg Commission

Measure -----------slices pounds large

Ingredient -- Preparation Method -------------------------------bread -- 1" slices, trimmed liquid or frozen whole egg OR California Fresh Eggs

1 2 2 1/2

cup teaspoon teaspoons tablespoons

milk -- skim nutmeg -- ground cinnamon -- ground granulated sugar

Slice bread into 4" long pieces 1/2" thick. Mix eggs with milk. Blend spices with sugar. Combine spice mixture with egg mixture. Dip bread pieces into egg mixture then grill at 350 - 375 degrees F. for 2-3 minutes, turning so that toast is browned on all sides. Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " - - - - - - - - - - - - - - - - - - Per serving: 97 Calories (kcal); 3g Total Fat; (25% calories from fat); 4g Protein; 13g Carbohydrate; 73mg Cholesterol; 158mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Simple and delicious. Kids love breakfast finger food. Great with syrup or apple sauce. Nutr. Assoc. : 0 2130706543 0 26310 0 0 0 0 * Exported from MasterCook * Cinnamon Popcorn Crunch Recipe By Serving Size Categories Amount -------3 1 1 1 1/2 1/2 2 1 1/2 : : 18 Preparation Time :0:00 : Candies

The Popcorn Institute

Measure Ingredient -- Preparation Method ------------ -------------------------------quarts popped popcorn -- unsalted 6 1/2-ounce can salted mixed nuts pound light brown sugar cup light corn or maple syrup cup butter or margarine cup water teaspoons salt teaspoons cinnamon

Mix popcorn and nuts in a large buttered bowl. Combine sugar, syrup, butter or margarine, water, salt and cinnamon in saucepan. Heat slowly to the boiling point, stirring until sugar melts. Cook to hard crack stage (290-295 degrees Fahrenheit).

Pour syrup in a fine stream over popcorn and nuts. Stir until popcorn and nuts are evenly coated with syrup. Spread out on large buttered surface or waxed paper. Separate into bite-size portions with forks. Cool. Source: "The Popcorn Institute" S(Internet address): "http://www.popcorn.org/mpindex.htm" Yield: "4 1/2 Quarts" - - - - - - - - - - - - - - - - - - Per serving: 270 Calories (kcal); 11g Total Fat; (35% calories from fat); 2g Protein; 43g Carbohydrate; 14mg Cholesterol; 302mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 2025 910 0 866 0 0 0 0 * Exported from MasterCook * Cinnamon Rollie Pollie Recipe By Serving Size Categories Amount -------24 2 1 22 12 3 2 : : 16 Preparation Time :0:00 : Breakfast/ Brunch Eggs

California Egg Commission

Measure -----------slices tablespoons cup ounces large quarts tablespoons

Ingredient -- Preparation Method -------------------------------bread -- leftover torn in 2" pieces cinnamon (if using cinnamon rolls omit) granulated sugar (weight) liquid or frozen whole egg OR California Fresh Eggs milk -- 2% or skim vanilla

Preheat oven to 325 degrees F. Blend cinnamon and sugar, add eggs, milk and vanilla and mix well. Pour over bread pieces and toss to coat. Place in 3" deep 1/2 steam table pan. Let stand 20-25 minutes. Bake 35-40 minutes. Let cool for at least 15 minutes. Serve with low fat yogurt and fruit topping. Source: "California Egg Commission" S(Internet address):

"http://www.eggcom.com " - - - - - - - - - - - - - - - - - - Per serving: 317 Calories (kcal); 11g Total Fat; (30% calories from fat); 13g Protein; 41g Carbohydrate; 166mg Cholesterol; 333mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates NOTES : A great way to use up stale or leftover pastries - use croissants, cinnamon rolls, danish or bread. Nutr. Assoc. : 0 385 0 2130706543 0 3218 0 0 * Exported from MasterCook * Crab Calzone Recipe By Serving Size Categories :Andrea, Cordova, Alaska : 5 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Fish/ Seafood

Cheese Main Dish

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

Measure Ingredient -- Preparation Method ------------ -------------------------------package hot roll mix cups hot water tablespoons vegetable oil cup Ricotta cheese cup grated Mozzarella cheese 8-ounce package cream cheese -- softened pound crab meat chopped green onions clove garlic -- minced fine small can chopped olives tablespoon chopped parsley OR teaspoon dried parsley

In large bowl, combine flour mixture and yeast from hot roll mix. Stir in water and oil until moistened. Turn dough out onto lightly floured surface. With greased hands, shape into ball and knead dough 3 minutes or until no longer sticky. Divide dough into 10 equal parts and cover loosely with plastic wrap and cloth towel. In medium bowl, combine remaining ingredients and mix well. On lightly floured surface, roll each ball of dough to an eight inch circle. Spoon 1/3 cup filling over half of dough to within 1" of edge. Brush edge with water. Fold dough in half over filling, press edges to seal and flute decoratively. Place on greased cookie sheet, and brush with oil. Bake 400 for 25-30 minutes, or until brown. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" T(Baking Time):

"0:30" - - - - - - - - - - - - - - - - - - Per serving: 533 Calories (kcal); 39g Total Fat; (65% calories from fat); 26g Protein; 20g Carbohydrate; 135mg Cholesterol; 833mg Sodium Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates NOTES : Variation: Turn the calzone from a main dish to an appetizer by wrapping 1 tablespoon of the filling in fillo dough wrappers. Nutr. Assoc. : 0 0 0 0 922 0 0 0 0 2678 0 0 2130706543 * Exported from MasterCook * Cream Cheese and Jam Foldovers Recipe By Serving Size Categories Amount -------1/2 2 1 5 : : 16 Preparation Time :0:00 : Breads

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------Master Sweet Dough 4-ounce package cream cheese tablespoons sugar cup teaspoons teaspoon ICING powdered sugar -- sifted milk vanilla extract

1/2

In small bowl, combine cream cheese, softened and sugar; stir to blend. Reserve. Roll dough to 16-inch square; cut into 16 (4-inch) squares. Place 1 rounded teaspoon cream cheese mixture in center of each square. Overlap two opposite corners of each square over center of cream cheese mixture to make triangle; pinch to sea Place on two large greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Bake at 375�F for 15 minutes or until done; switch positions of sheets halfway through baking for even browning. Remove foldovers from sheets; cool on wire racks. Spoon about 1/2 teaspoon jam on open ends of each foldover. Drizzle with Vanilla Icing (recipe follows). ____________________ VANILLA ICING In small bowl, combine 1 cup powdered sugar, sifted, 4 to 5 teaspoons milk and 1/2 teaspoon vanilla extract. Beat until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html"

Yield: "16 Foldovers" - - - - - - - - - - - - - - - - - - Per serving: 49 Calories (kcal); 1g Total Fat; (23% calories from fat); trace Protein; 9g Carbohydrate; 4mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Double Apricot-Nut Bread (Large Recipe) Recipe By Serving Size Categories Amount -------1/2 1 2 3 2 2 1 1/2 1/4 2 1/2 1/2 1/2 1/2 1 1 : : 20 Preparation Time :0:00 : Breads Snacks

Fleischmann's Yeast

Measure -----------cup 6-ounce jar tablespoons cups tablespoons tablespoons teaspoons teaspoon teaspoons cup cup cup cup Dash teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) apricot baby food (reserve 1 teaspoon) margarine or butter (softened) bread flour dry milk sugar salt ground nutmeg (1/4 to 1/2 teaspoon) Fleischmann's� Rapid Rise yeast quartered dried apricots coarsely chopped toasted almonds OR chopped cashews GLAZE powdered sugar nutmeg apricot baby food milk

Measure all ingredients (except Glaze) exactly and place in bread machine pan in the order that the bread machine manufacturer suggests, reserving 1 teaspoon of the baby food for Glaze. To measure flour, spoon into standard dry-ingredient measuring cup and level with a knife. To measure liquids, use transparent glass or plastic cups designed for measuring liquids; check measurement at eye level. Add apricots and almonds at the time of the raisin/nut beep or 10 to 15 minutes after kneading starts. For Panasonic/National machines, add apricots and almonds during the rest following the first knead, about 20 to 25 minutes after the starting time. Select regular or rapid bake cycle. Prepare Glaze (below); drizzle onto

cooled loaf. ____________________ Glaze: Combine 1/2 cup powdered sugar, dash of nutmeg, 1 teaspoon apricot baby food and 1 teaspoon milk. Stir until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 141 Calories (kcal); 4g Total Fat; (23% calories from fat); 4g Protein; 24g Carbohydrate; 4mg Cholesterol; 177mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : Prepare Regular Loaf if your bread machine recipes typically call for 2 cups flour. Prepare Large Loaf if your recipes typically call for 3 cups flour. Nutr. Assoc. : 1582 1584 2394 2339 0 0 0 3620 5626 3090 20020 0 2130706543 0 0 0 0 1584 0 * Exported from MasterCook * Double Apricot-Nut Bread (Regular Recipe) Recipe By Serving Size Categories Amount -------1/3 1 1 2 1 1 1 1/8 1 1/3 1/3 1/3 1/2 1 1 : : 16 Preparation Time :0:00 : Breads Snacks

Fleischmann's Yeast

Measure -----------cup 4-ounce jar tablespoon cups tablespoon tablespoon teaspoon teaspoon teaspoon cup cup cup cup Dash teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------water (70� to 80�F) apricot baby food (reserve 1 teaspoon) margarine or butter -- softened bread flour dry milk sugar salt ground nutmeg (1/8 to 1/4 teaspoon) Fleischmann's� Rapid Rise yeast quartered dried apricots coarsely chopped toasted almonds OR cashews GLAZE powdered sugar nutmeg apricot baby food milk

Measure all ingredients (except Glaze) exactly and place in bread machine pan in the order that the bread machine manufacturer suggests, reserving 1 teaspoon of the baby food for Glaze. To measure flour, spoon into standard dry-ingredient measuring cup and level with a knife. To measure liquids, use transparent glass or plastic cups designed for measuring liquids; check measurement at eye level. Add apricots and almonds at the time of the raisin/nut beep or 10 to 15 minutes after kneading starts. For Panasonic/National machines, add apricots and almonds during the rest following the first knead, about 20 to 25 minutes after the starting time. Select regular or rapid bake cycle. Prepare Glaze (below); drizzle onto cooled loaf. ____________________ Glaze: Combine 1/2 cup powdered sugar, dash of nutmeg, 1 teaspoon apricot baby food and 1 teaspoon milk. Stir until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 118 Calories (kcal); 3g Total Fat; (20% calories from fat); 3g Protein; 21g Carbohydrate; 2mg Cholesterol; 144mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : Prepare Regular Loaf if your bread machine recipes typically call for 2 cups flour. Prepare Large Loaf if your recipes typically call for 3 cups flour. Nutr. Assoc. : 1582 1584 2394 2339 0 0 0 3620 5626 3090 20020 0 2130706543 0 0 0 1584 0 * Exported from MasterCook * Double Blueberry Cookie Pie Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Desserts N.A. Blueberry Council

Fruit Pies

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

Measure Ingredient -- Preparation Method ------------ -------------------------------18-ounce package refrigerated sugar cookie dough -- room temperature cup all-purpose flour cups fresh or frozen blueberries cup sugar tablespoons cornstarch Dash salt

1 1

teaspoon cup

lemon juice heavy (whipping) cream -- whipped

Preheat oven to 350�F. Spray a 9-inch pie pan and small cookie sheet with nonstick cooking spray. In a small bowl combine sugar cookie dough and flour until mixed. Remove about a quarter of the cookie dough; cover with plastic and refrigerate for later use. With floured hands, press unrefrigerated dough into bottom and sides of prepared pan. Place in freezer to firm up, about 15 minutes. On a lightly floured surface with a floured rolling pin, roll out refrigerated cookie dough 1/4-inch thick. With a floured cookie cutter, cut out stars or other shapes; place on prepared cookie sheet. Bake cookie dough pie crust until golden, about 11 minutes and stars for about 6 minutes. Cool on wire racks. Meanwhile, in a medium saucepan, combine 1 cup of the blueberries, the sugar, cornstarch and salt. Stir in 2/3 cup water and the lemon juice. Over medium-high heat, bring to a boil. Boil, stirring constantly, until mixture thickens, crushing blueberries. Stir in remaining 2 cups blueberries; chill. Spoon blueberry mixture into cooled cookie shell. Decorate with the star-shaped cookies and whipped cream. Source: "The North American Blueberry Council" S(Internet address): "http://www.webcom.com/bberry/" Copyright: "� The North American Blueberry Council" - - - - - - - - - - - - - - - - - - Per serving: 514 Calories (kcal); 24g Total Fat; (42% calories from fat); 4g Protein; 72g Carbohydrate; 59mg Cholesterol; 284mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 1/2 Fat; 3 1/2 Other Carbohydrates NOTES : Double Blueberry Cookie Pie is as good as dessert gets. With its readily available packaged sugar cookie dough crust and bounty of blueberries, both cooked and fresh, it's a true-blue, all-American dessert. Add a few dollops of whipped cream and patriotic pastry stars to decorate, and set out plenty of forks. Nutr. Assoc. : 0 0 3338 0 0 0 0 720 * Exported from MasterCook * Doughnuts Recipe By Serving Size Categories : : 20 Preparation Time :0:00 : Breakfast/ Brunch Fleischmann's Yeast

Desserts Snacks

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

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

Ingredient -- Preparation Method -------------------------------warm water (105� to 115�F) Fleischmann's� Active Dry Yeast warm milk (105� to 115�F)

1/3 3 1 3 3/4 2

cup tablespoons teaspoon cups

sugar butter or margarine -- softened salt all-purpose flour (3 3/4 to 4 1/4 cups) eggs Vegetable oil -- for frying VANILLA GLAZE powdered sugar milk vanilla extract CHOCOLATE GLAZE powdered sugar milk vanilla extract unsweetened cocoa

2 1 2 1 1/3

cups cup teaspoon cups cup teaspoon cup

1/3 1/4

Place warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, sugar, butter, salt and 1 1/2 cups flour; blend well. Stir in eggs 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. Punch dough down. Remove dough to lightly floured surface; roll to 1/2-inch thickness. Cut into shapes using a 2 1/2-inch doughnut cutter. Reroll extra pieces of dough; cut into shapes. Place on two greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Pour oil into large, heavy saucepan to 1-inch depth. Heat to 375�F. Handle doughnuts as little as possible to prevent falling. Place two or three doughnuts in oil. Cook about 1 minute on each side, until golden brown. Drain on paper towels. Repeat with remaining doughnuts. Dip warm doughnuts into Vanilla Glaze, or let doughnuts cool, then spread with Chocolate Glaze. Drain on rack set over waxed paper. Makes about 20 doughnuts. ____________________ VANILLA GLAZE: In small bowl, combine all ingredients. Beat until smooth. CHOCOLATE GLAZE: Blend 1/4 cup unsweetened cocoa into Vanilla Glaze. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "20 doughnuts" - - - - - - - - - - - - - - - - - - Per serving: 230 Calories (kcal); 3g Total Fat; (12% calories from fat); 4g Protein; 47g Carbohydrate; 26mg Cholesterol; 140mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2

Other Carbohydrates Nutr. Assoc. : 5472 26366 4138 0 0 0 14 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dreamy Bars Recipe By Serving Size Categories Amount -------1/2 1/2 : : 30 Preparation Time :0:00 : Cookies/ Bars/ Brownies

Monitor Sugar

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

1 2 1 1 3 1 1 1

Ingredient -- Preparation Method -------------------------------COOKIE CRUST soft butter or margarine Big Chief brown sugar -- firmly packed sifted all purpose flour

1/4

FILLING eggs cup Big Chief brown sugar -- firmly packed teaspoon vanilla tablespoons all-purpose flour teaspoon salt teaspoon baking powder 3 1/2-ounce can flaked coconut cup coarsely chopped walnuts or pecans

Preheat oven to 350 degrees. Make the Cookie Crust: In a small bowl, cream butter and Big Chief brown sugar, until smooth. With hands, work in flour until mixture is smooth. Pat into bottom of a 13" � 9" ungreased pan. Bake 10 minutes or until golden. Cool on wire rack. Make the Filling: In a small bowl, beat eggs until light. Gradually beat in Big Chief brown sugar. Add vanilla, flour, salt, and baking powder, beating until combined. Stir in coconut and walnuts. Spread mixture evenly over cooled crust. Bake 25 minutes or until golden and firm to the touch. Cool. Cut into bars. Description: "A nutty crowd pleaser." Source: "Monitor Sugar" S(Internet address): "http://www.monitorsugar.com/" Yield: "30 Bars" - - - - - - - - - - - - - - - - - - Per serving: 108 Calories (kcal); 6g Total Fat; (46% calories from fat); 2g

Protein; 13g Carbohydrate; 18mg Cholesterol; 70mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 5023 0 26379 0 0 0 0 0 14 0 0 2737 20187 0 * Exported from MasterCook * Easter Basket with Decorated Easter Egg Rolls Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Breads Holiday

Fleischmann's Yeast Rolls

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

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

Ingredient -- Preparation Method -------------------------------all-purpose flour (6 1/2 to 7 1/2 cups) plus 1 tablespoon sugar Fleischmann's� Rapid Rise Yeast grated lemon peel salt milk water butter or margarine eggs egg white sliced almonds -- lightly toasted Frosting (recipe follows) FROSTING powdered sugar milk (1 to 2 tablespoons)

1 1

cup tablespoon

Combine 2 1/2 cups flour, 2/3 cup sugar, undissolved yeast, lemon peel and salt. Heat milk, water and butter until very warm (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 3 eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in 3/4 cup nuts 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. Reserve 1/4 of dough. Divide remaining dough into two pieces; roll each to 34-inch rope. Loosely twist ropes together. Place on large baking sheet sprayed with cooking spray. Shape into circle; pinch ends to seal. Divide remaining dough into 6 equal pieces; form into oval rolls. Place on separate large baking sheet sprayed with cooking spray. Spray top of wreath and rolls with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 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

after 8 to 10 minutes for even browning. Remove from sheets; cool on wire racks. Frost rolls and decorate as desired. Makes 1 basket and 6 rolls ____________________ Frosting: Combine 1 cup powdered sugar and 1 to 2 tablespoons milk. Beat until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "6 rolls" - - - - - - - - - - - - - - - - - - Per serving: 1003 Calories (kcal); 33g Total Fat; (29% calories from fat); 25g Protein; 153g Carbohydrate; 141mg Cholesterol; 488mg Sodium Food Exchanges: 7 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 3 Other Carbohydrates Nutr. Assoc. : 14 1440 26366 20084 0 0 0 0 0 0 0 2130706543 0 0 4138 * Exported from MasterCook * Easter Chicks Recipe By Serving Size Categories : : 18 Preparation Time :0:00 : Breads Holiday

Fleischmann's Yeast Snacks

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

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

2

Ingredient -- Preparation Method -------------------------------DOUGH all-purpose flour (5 to 5 1/2 cups) sugar Fleischmann's� Rapid Rise Yeast freshly grated lemon peel salt evaporated milk (6 ounces) water butter or margarine (2/3 stick) -- cut up eggs Raisins GLAZE sifted powdered sugar evaporated milk (2 to 3 tablespoons) pure vanilla extract

1 1/4 2 1/2

cups tablespoons teaspoon

To make dough: Combine 2 cups flour, sugar, undissolved yeast, lemon peel and salt. Heat milk, water and butter until very warm (120� to 130�F);

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 4 to 6 minutes. Cover; let rest 10 minutes. To shape: Divide dough into 18 equal pieces; roll to 10-inch ropes. Tie each into knot, with one end slightly shorter than other. Place knots, short ends up, 2 inches apart on 2 greased baking sheets. Pinch short end of knot to form head and pointed beak. Insert 2 raisins for eyes. With fingers, flatten long end of knot. With sharp knife, make 4 to 5 cuts to form tail. Cover; let rise in warm, draft-free place until almost doubled in size, about 20 to 30 minutes. Bake at 375�F for 12 to 15 minutes or until golden brown, covering with foil after 8 minutes to prevent excess browning. Remove from pans to wire racks. Place racks over jelly roll pans or waxed paper; immediately brush with glaze while warm. ____________________ To make glaze: In small bowl, combine all glaze ingredients; stir until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "18 Chicks" - - - - - - - - - - - - - - - - - - Per serving: 232 Calories (kcal); 5g Total Fat; (20% calories from fat); 5g Protein; 41g Carbohydrate; 24mg Cholesterol; 149mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates NOTES : * If desired, refrigerate 2 uncovered, 10 directed. Nutr. Assoc. : 0 14 0 cover well with plastic wrap after shaping; to 24 hours. When ready to bake, let stand, minutes at room temperature. Bake and glaze as 26366 20084 0 3254 0 4098 0 0 0 0 0 3254 5403

* Exported from MasterCook * Easter Egg Nest Recipe By Serving Size Categories Amount -------3 1/2 1/3 2 2 : : 7 Preparation Time :0:00 : Breads Holiday

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------all-purpose flour (3 1/2 to 4 cups) sugar Fleischmann's� Rapid Rise Yeast grated orange peel

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

9

teaspoon cup cup cup cup

salt water milk butter or margarine eggs chopped almonds -- toasted Food coloring ORANGE ICING powdered sugar orange juice

1 2

cup tablespoons

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, orange peel and salt. Heat water, milk and butter until very warm (120� to 130�F); stir into dry ingredients. Stir in 1 egg, 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 on floured surface 10 minutes. Divide dough in half; roll each to 30-inch rope. Loosely twist ropes together. Place twisted rope on large greased baking sheet; shape into circle and pinch ends together to seal. Place 7 clean eggs, evenly spaced, on dough, pressing between ropes in twist. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Beat remaining egg with 1 tablespoon water; brush on dough (not on eggs). Bake at 350�F for 30 to 35 minutes or until done. Remove from sheet; cool on wire rack. Brush eggs with food coloring. Drizzle bread with Orange Icing. Serve promptly. Refrigerate any leftover eggs to preserve freshness. ____________________ ORANGE ICING: In small bowl, combine powdered sugar, sifted and 1 to 2 tablespoons orange juice. Stir until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Coffee cake" - - - - - - - - - - - - - - - - - - Per serving: 550 Calories (kcal); 19g Total Fat; (30% calories from fat); 17g Protein; 79g Carbohydrate; 260mg Cholesterol; 453mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 2 Other Carbohydrates Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Easy Hazelnut Candy Squares

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

: : 16 Preparation Time :0:00 : Candies The Oregon Hazelnut Industry

Dundee Hazelnuts

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

Ingredient -- Preparation Method -------------------------------coating chocolate raisins coconut roasted and chopped Oregon hazelnuts toasted rice cereal

Melt chocolate in the top of a double boiler over hot tap water. (Not on the stove!) Add remaining ingredients and stir to mix well. Pour into a 9 � 13-inch metal pan that has no coating in the pan. Chill until partially set and then score into small squares. Return to refrigerator until hard. Take out of the pan and break into scored pieces. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html" Yield: "16 squares" - - - - - - - - - - - - - - - - - - Per serving: 212 Calories (kcal); 15g Total Fat; (56% calories from fat); 2g Protein; 23g Carbohydrate; 0mg Cholesterol; 19mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 1 Other Carbohydrates Nutr. Assoc. : 2629 4680 0 3677 1252 * Exported from MasterCook * Easy Sausage Pizza Recipe By Serving Size Categories Amount -------1 2/3 2 1 1/2 1/2 2 1 2 1/4 : : 6 Preparation Time :0:35 : Nat. Pork Producers Council Pork

Pizza

Measure -----------package cup teaspoons teaspoons teaspoon cups pound large cup

Ingredient -- Preparation Method -------------------------------active dry yeast warm water sugar cooking oil salt all-purpose flour Cornmeal bulk pork sausage tomatoes -- peeled, seeded and chopped grated Parmesan cheese

1 1

1/4 1 1/2

tablespoon teaspoon teaspoon cups

snipped parsley dried oregano -- crushed salt shredded Mozzarella cheese

For crust, in a mixing bowl soften yeast in warm water. Stir in sugar, oil, salt and 1 cup of the flour. Stir in the remaining flour. Turn out onto a lightly floured surface; knead dough till smooth and elastic (6-8 minutes). Cover dough and let rest 10 minutes. On a lightly floured surface roll dough into a 13-inch circle. Sprinkle corn meal on a lightly greased 12-inch pizza pan. Transfer circle of dough to pizza pan. Build up edges slightly. Bake in a 425�F oven for 10-12 minutes or till lightly browned. In a large skillet cook sausage over medium-high heat till browned; drain. In a saucepan cook chopped tomatoes over medium-high heat for 5 minutes; drain. Stir in Parmesan cheese, parsley, oregano and salt. Spread tomato mixture over crust. Sprinkle sausage and shredded Mozzarella cheese atop. Return to the oven; bake for 10-12 minutes longer or until bubbly. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" Yield: "1 12-inch Pizza" T(Cooking Time): "0:25" - - - - - - - - - - - - - - - - - - Per serving: 453 Calories (kcal); 23g Total Fat; (45% calories from fat); 24g Protein; 37g Carbohydrate; 72mg Cholesterol; 496mg Sodium Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 5830 0 0 3394 0 0 0 * Exported from MasterCook * Easy Sloppy Joes Recipe By Serving Size Categories Amount -------1 1 1/4 2 2 1 : : 8 : Beef Rag� Preparation Time :0:00 Burgers/ Sandwiches Ingredient -- Preparation Method -------------------------------extra-lean ground beef onion -- chopped chopped green bell pepper Rag� Hearty Pasta Sauce sweet relish chili powder

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

8

sandwich rolls -- split and toasted

In a large skillet, thoroughly brown beef; drain fat. Add onion and green pepper; saut� lightly. Add sauce, relish and chili powder. Simmer 15 minutes. Serve on rolls. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 592 Calories (kcal); 15g Total Fat; (22% calories from fat); 24g Protein; 89g Carbohydrate; 39mg Cholesterol; 1095mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3607 0 0 474 1247 0 26391 * Exported from MasterCook * Easy Taco Pizza Recipe By Serving Size Categories Amount -------1/2 1/2 1 1 1 2/3 1 1/2 2 : : 6 Preparation Time :0:20 : Nat. Pork Producers Council Pork

Pizza

Measure -----------pound packet package cup cup cup cups tablespoons

Ingredient -- Preparation Method -------------------------------ground pork taco seasoning (2 tablespoons) pizza crust mix* salsa reduced-fat shredded Colby Jack cheese (4 ounces) coarsely crushed low-fat tortilla chips shredded lettuce sliced ripe olives -- optional

Cook ground pork with taco seasoning mix in large skillet over medium heat for approximately 5 minutes or until pork is no longer pink. Prepare pizza crust according to package directions. Spread crust evenly on greased 12-inch pizza pan and top evenly with salsa. Sprinkle on taco meat, cheese, and tortilla chips. Bake in 400�F oven for 18-22 minutes or until crust is golden brown. Remove from oven, top with shredded lettuce and olives and serve. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org"

T(Cooking Time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 326 Calories (kcal); 10g Total Fat; (27% calories from fat); 14g Protein; 46g Carbohydrate; 27mg Cholesterol; 648mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : *May substitute homemade 12-inch pizza crust. Nutr. Assoc. : 3623 5242 1681 0 971 25002 0 2130706543 * Exported from MasterCook * Elephant Ears Recipe By Serving Size Categories Amount -------2 1 1/4 1/2 1 1/2 1/4 : : 12 Preparation Time :0:00 : Breads Snacks

Fleischmann's Yeast

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

1 1 2

3/4

Ingredient -- Preparation Method -------------------------------all-purpose flour (2 to 2 1/2 cups) sugar salt Fleischmann's� Active Dry or Rapid Rise Yeast water plus 2 tablespoons butter or margarine egg -- at room temperature chopped pecans ground cinnamon chopped or pitted dates -- snipped

In large bowl, combine 3/4 cup flour, 1/4 cup sugar, salt and undissolved yeast. Heat water and 1/4 cup 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 egg and 1/4 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 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.) In small bowl, combine remaining sugar, pecans and cinnamon; reserve. Punch dough down; turn out onto lightly floured surface. Roll dough to 12-inch square. Melt remaining butter; brush on dough. Sprinkle dates and 1 cup sugar mixture on dough. Roll up tightly as for jelly roll; pinch seam to seal. Cut into 1-inch slices. Roll each slice to 6-inch circle using remaining sugar mixture in place of flour on board; turn slices during rolling to coat top and bottom with sugar mixture. Place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in

size, about 30 minutes. Bake at 375�F for 10 to 15 minutes or until golden brown. Cool on baking sheets 5 minutes and remove to wire racks to cool completely. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 295 Calories (kcal); 11g Total Fat; (33% calories from fat); 4g Protein; 47g Carbohydrate; 26mg Cholesterol; 134mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 14 0 0 26366 0 222 0 0 0 2662 * Exported from MasterCook * English Cheddar Pizzas Recipe By Serving Size Categories Amount -------12 1 1 3 1 : : 6 Preparation Time :0:00 : Pizza

Rag�

Measure -----------slices cup 14-ounce jar cup

Ingredient -- Preparation Method -------------------------------turkey bacon finely chopped onion Rag� Pizza Quick Sauce English muffins -- split and toasted shredded low-fat Cheddar cheese (4 oz.)

Preheat oven to 350 degrees F. In a medium skillet, saut� turkey bacon until crisp; remove and set aside. In same skillet, saut� onion until translucent; drain fat. Spoon 1 1/2 tablespoons pizza sauce on each toasted muffin half. Evenly top with cheese, onion and bacon. Place on baking sheet and bake 15-20 minutes or until cheese melts. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 288 Calories (kcal); 9g Total Fat; (40% calories from fat); 12g Protein; 17g Carbohydrate; 29mg Cholesterol; 1036mg Sodium Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates Nutr. Assoc. : 526 0 0 0 2538 * Exported from MasterCook * Extra Onion Bagel Pizzas Recipe By Serving Size Categories Amount -------6 1 1 2 1 : : 12 Preparation Time :0:00 : Pizza Vegetarian

Rag�

Ingredient -- Preparation Method -------------------------------onion bagels -- split and toasted 4-ounce container garlic and herb cheese spread 14-ounce jar Rag� Pizza Quick Sauce cups shredded Monterey Jack cheese (8 oz.) cup sliced scallions

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

Preheat oven to 375 degrees F. Place toasted bagel halves on baking sheet. Evenly spread herb cheese on bagels. Top each with about 2 tablespoons pizza sauce. Sprinkle with cheese and scallions. Bake 15 minutes or until cheese melts. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 293 Calories (kcal); 10g Total Fat; (36% calories from fat); 14g Protein; 25g Carbohydrate; 24mg Cholesterol; 725mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 71 1034 0 916 4845 * Exported from MasterCook * Fajita-Style Beef Wraps Recipe By Serving Size Categories Amount -------1/2 1 : : 8 Preparation Time :0:00 : Beef Wrap Recipes

Lawry's

Measure Ingredient -- Preparation Method ------------ -------------------------------pound top sirloin steak 1.27-ounce package Lawry's Fajita Spices and Seasonings

2 1 1 1 8 1/2

12 soften

tablespoons vegetable oil cup chopped green bell pepper cup thinly sliced red onion 8 3/4-ounce can garbanzo beans -- drained tomato -- quartered and thinly sliced large flour tortillas (burrito size) -- warmed to soften OR small flour tortillas (fajita or soft taco size) -- warmed to

In small bowl, mix together oil and Fajita Spices and Seasonings; set aside. Pierce steak several times on each side with fork; spoon 1 teaspoon of seasoning paste on each side of beef, spreading it all over surface. Set aside remaining seasoned paste. Cover and refrigerate steak for 30 minutes. Grill or broil meat until desired doneness. Slice into thin strips. In large bowl, toss together green pepper, onion, garbanzo beans, tomato, steak and remaining seasoned paste; toss to thoroughly coat. Place 1/2 OR 1/3-cup food on each tortilla; roll up and wrap in plastic wrap. Refrigerate until ready to serve or transport to picnic. Makes 8 large wraps or 12 small wraps Description: "Incredibly portable plus great flavors and textures make this south-of-the-border recipe a picnic favorite!" Source: "Lawry's" S(Internet address): "http://www.lawrys.com/" - - - - - - - - - - - - - - - - - - Per serving: 321 Calories (kcal); 7g Total Fat; (18% calories from fat); 16g Protein; 50g Carbohydrate; 16mg Cholesterol; 671mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Fillings may be prepared the night before, then wrapped in tortillas the next day or at the picnic! Nutr. Assoc. : 0 5242 0 0 4712 0 0 5918 0 2130706543 * Exported from MasterCook * Fat-Free Honey Berry Milkshakes Recipe By Serving Size Categories Amount -------1 : : 4 Preparation Time :0:00 : Ice Cream/ Frozen Yogurt The National Honey Board

Shakes

Measure -----------pint

Ingredient -- Preparation Method -------------------------------nonfat vanilla frozen yogurt

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

pint cups cups cup cup small

OR nonfat vanilla ice cream strawberries OR assorted berries nonfat milk honey mint sprigs

Combine all ingredients except mint sprigs in blender or food processor; process about 30 seconds or until smooth. Pour into tall glasses. Garnish with mint sprigs. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" Yield: "4 Cups" - - - - - - - - - - - - - - - - - - Per serving: 193 Calories (kcal); trace Total Fat; (1% calories from fat); 6g Protein; 45g Carbohydrate; 1mg Cholesterol; 83mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 2130706543 0 25087 1436 0 2130706543 4938 0 4153 * Exported from MasterCook * Fluffernutter� Shake Recipe By Serving Size Categories Amount -------1 2 2 : : 1 Preparation Time :0:00 : Marshmallow Fluff�

Shakes

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

Ingredient -- Preparation Method -------------------------------chilled milk smooth peanut butter spoonfuls Marshmallow Fluff�

Into a blender container put milk, peanut butter and Marshmallow Fluff. Blend 30 seconds or until smooth. Source: "Marshmallow Fluff�" S(Internet address): "http://www.marshmallowfluff.com" - - - - - - - - - - - - - - - - - - Per serving: 461 Calories (kcal); 25g Total Fat; (46% calories from fat); 16g Protein; 48g Carbohydrate; 33mg Cholesterol; 290mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 2 Other Carbohydrates Nutr. Assoc. : 4138 0 5776 * Exported from MasterCook * Fresh Apple Pockets Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Breads Fruit

Fleischmann's Yeast Snacks

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

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

Ingredient -- Preparation Method -------------------------------CRUST all-purpose flour (2 to 2 1/2 cups) Fleischmann's� Rapid Rise Yeast sugar salt water butter or margarine -- cut up FILLING thinly sliced peeled apples (about 2 medium) sugar all-purpose flour ground cinnamon TOPPING egg -- lightly beaten water Additional sugar

1 1

tablespoon

To make crust: In large bowl, combine 1 cup flour, undissolved yeast, 2 teaspoons sugar and salt. Heat water and butter until very warm (120� to 130�F); butter does not need to melt. Stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. To make filling: In medium bowl, combine apples, 1/3 cup sugar, 2 tablespoons flour and cinnamon; toss to coat evenly. Set aside. Divide dough in half. Roll each to 10-inch square; cut into 4 (5-inch) squares. Place about 1/4 cup filling onto center of each. Bring corners up over filling; pinch together to seal. Transfer to greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. In small bowl, combine egg and water; brush onto tops of dough. Sprinkle with sugar. Bake at 375�F for 20 to 25 minutes or until golden brown. Remove from pan; cool on wire rack.

Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "8 Pockets" - - - - - - - - - - - - - - - - - - Per serving: 252 Calories (kcal); 9g Total Fat; (30% calories from fat); 5g Protein; 39g Carbohydrate; 44mg Cholesterol; 220mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 14 26366 0 0 0 0 0 2065 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Tomato Confetti Pizza Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Florida Tomato Committee Vegetarian

Pizza

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 package refrigerated prepared pizza dough 1/2 cup pizza sauce 2 medium ripe, red tomatoes -- washed and cored 1/3 cup fresh mushrooms -- washed 1 green pepper -- washed and cored 1 10 ounce package frozen whole corn kernels -- thawed 1 tablespoon fresh oregano -- washed, dried and snipped into tiny bits with the shears 1 cup Mozzarella -- grated Preheat oven to 400 degrees. Make sure the rack is in the center of the oven. On a cutting board, dice tomatoes, mushrooms and green pepper with a utility knife. Remove pizza dough from package, (following the directions on the package), and place on cookie sheet. With oven mitts on, place in oven and bake 3 to 4 minutes. Remove from oven, wearing oven mitts, and place on a heatproof surface. Spread the pizza sauce on the dough with a spatula. Scatter the tomatoes, mushrooms, green pepper, whole corn kernels and oregano on top of the sauce. Sprinkle Mozzarella on top. Wearing oven mitts, place pizza in center of oven and bake for 8 to 10 minutes, or until the crust is nicely browned. Remove from the oven, wearing mitts, and let cool 3 to 5 minutes on a heatproof surface, then

cut with the serrated knife and serve. Serves 6-8 Description: "Colorful vegetables make this pizza fun to prepare and good to eat!" Source: "Florida Tomato Committee" - - - - - - - - - - - - - - - - - - Per serving: 193 Calories (kcal); 5g Total Fat; (24% calories from fat); 7g Protein; 30g Carbohydrate; 13mg Cholesterol; 163mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4519 0 26093 3386 0 2873 0 922 * Exported from MasterCook * Frozen Hot Chocolate Shake Recipe By Serving Size Categories Amount -------1 2 2 6 : : 1 Preparation Time :0:00 : Marshmallow Fluff�

Shakes

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

Ingredient -- Preparation Method -------------------------------chilled milk unsweetened cocoa spoonfuls Marshmallow Fluff� ice cubes

Into blender container put chilled milk, unsweetened cocoa, Marshmallow Fluff� and ice cubes. Blend 30 seconds or until smooth. Garnish with grated chocolate. Source: "Marshmallow Fluff�" S(Internet address): "http://www.marshmallowfluff.com" - - - - - - - - - - - - - - - - - - Per serving: 311 Calories (kcal); 9g Total Fat; (26% calories from fat); 11g Protein; 47g Carbohydrate; 33mg Cholesterol; 149mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 4138 0 5776 0 * Exported from MasterCook *

Fruit 'n Nut Snack Bread Recipe By Serving Size Categories Amount -------3 1/4 1 1 1/2 1/2 1/4 1/2 1/2 1/2 : : 12 Preparation Time :0:00 : Breads Snacks

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------all-purpose flour (3 to 3 1/2 cups) sugar Fleischmann's� Rapid Rise Yeast salt milk water butter or margarine chopped dates chopped dried apricots -- * see note chopped almonds or pecans -- toasted Powdered sugar -- optional

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120� to 130�F); stir into dry ingredients. Stir in dates, apricots, almonds and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. Roll dough to 12-inch circle or 10- � 15-inch rectangle. Place on greased 12-inch pizza pan or large baking sheet. Cover; let rise in warm, draft-free place until light, about 15 to 30 minutes. Bake at 400�F for 15 to 20 minutes or until done. Remove from pan and cool on wire rack. If desired, sift powdered sugar on top. Cut into wedges or strips to serve. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 (12") Round flat bread" - - - - - - - - - - - - - - - - - - Per serving: 240 Calories (kcal); 8g Total Fat; (28% calories from fat); 5g Protein; 39g Carbohydrate; 12mg Cholesterol; 224mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : * Dried cherries, cranberries or blueberries can be substituted for apricots. TIPS: * To measure liquid, pour into transparent liquid-ingredient measuring cup; read measurement at eye level. * To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife.

Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 20020 0 * Exported from MasterCook * Fruit Fluff� Shake Recipe By Serving Size Categories Amount -------1 2 3 : : 1 Preparation Time :0:00 : Marshmallow Fluff�

Shakes

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

Ingredient -- Preparation Method -------------------------------chilled fruit juice (orange, cranberry, grape, apricot nectar) spoonfuls Marshmallow Fluff� ice cubes

Into blender container put chilled fruit juice, Marshmallow Fluff� and ice cubes. Blend 30 seconds or until smooth. Source: "Marshmallow Fluff�" S(Internet address): "http://www.marshmallowfluff.com" - - - - - - - - - - - - - - - - - - Per serving: 232 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 56g Carbohydrate; 0mg Cholesterol; 24mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 0 Fat; 2 Other Carbohydrates Nutr. Assoc. : 1006 5776 0 * Exported from MasterCook * Fruited Snack Bread Recipe By Serving Size Categories Amount -------3 1/4 1/2 1/2 1/2 3 1 1 1/2 : : 12 Preparation Time :0:00 : Breads Snacks

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------all-purpose flour raisins snipped apricots chopped walnuts sugar salt Fleischmann's� Rapid Rise Yeast milk

1/2 3

cup tablespoons

water butter or margarine Confectioners' sugar

In large bowl, combine 2 1/2 cups flour, raisins, apricots, nuts, sugar, salt and undissolved yeast. Heat milk, water and butter until very warm (125� to 130�F); stir into dry ingredients. Mix in enough reserved flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes. Roll dough to 10- � 15-inch rectangle or to 12-inch circle. Place on greased baking sheet or pizza pan. Bake at 400�F for 20 minutes or until done. Remove from pan and cook on wire rack. Makes 1 (10- � 15-inch) focaccia. Top with sifted confectioners' sugar. Cut into strips, squares or wedges. Top with whipped cream cheese or creamy peanut butter, if desired. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Focaccia" - - - - - - - - - - - - - - - - - - Per serving: 231 Calories (kcal); 7g Total Fat; (25% calories from fat); 6g Protein; 38g Carbohydrate; 9mg Cholesterol; 215mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 2079 0 0 0 26366 0 0 0 0 * Exported from MasterCook * Gingerbread Snack Sticks Recipe By Serving Size Categories Amount -------1/2 2 1 2/3 2 1/4 3 1 1/2 1 1/4 1 1/4 5 1/2 : : 24 Preparation Time :0:00 : Breads Snacks

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------warm water (105� to 115�F) Fleischmann's� Active Dry Yeast warm milk (105� to 115�F) firmly packed dark brown sugar eggs -- beaten molasses butter or margarine -- softened salt ground ginger ground cinnamon ground cloves all-purpose flour (5 1/2 to 6 cups)

3/4

cup

chopped dates Lemon Icing (recipe follows) LEMON ICING confectioners' sugar -- sifted butter or margarine -- softened lemon juice (1 to 2 tablespoons)

1 1 1

cup teaspoon tablespoon

Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add milk, sugar, eggs, molasses, butter, salt, ginger, cinnamon, cloves and 2 cups flour; blend well. Mix in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 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. Punch dough down; knead in dates. Divide dough in half; divide each half into 12 equal pieces. Roll each piece to 6-inch stick. Place sticks on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 375�F for 20 minutes or until done. Cool on wire racks. If desired, frost with Lemon Icing. ____________________ Lemon Icing: In small bowl, combine 1 cup sifted confectioners' sugar, 1 teaspoon softened butter or margarine and 1 to 2 tablespoons lemon juice; blend until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "24 Rolls" - - - - - - - - - - - - - - - - - - Per serving: 199 Calories (kcal); 3g Total Fat; (11% calories from fat); 4g Protein; 40g Carbohydrate; 21mg Cholesterol; 164mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 5472 26366 4138 20142 0 0 0 0 0 0 0 14 0 2130706543 0 1191 0 797 * Exported from MasterCook * Halloween Owl Bread Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Breads Holiday

Fleischmann's Yeast Snacks

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

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

Ingredient -- Preparation Method -------------------------------all-purpose flour (5 to 5 1/2 cups) Fleischmann's� Active Dry Yeast packed dark brown sugar salt ground cinnamon ground allspice plus 1 tablespoon water solid packed pumpkin butter or margarine -- cut up egg white -- beaten raisins Wheat germ or unprocessed bran

In large bowl, combine 2 cups flour, undissolved yeast, brown sugar, salt, cinnamon and allspice. Heat 1 cup water, pumpkin and butter until very warm (120� to 130�F); add to dry ingredients. Beat 2 minutes at low speed of electric mixer, scraping bowl occasionally. Add 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 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 40 to 60 minutes. Punch down dough. Divide dough in half; reserve one half for second owl. Divide remaining dough half into 2 equal pieces; shape one into 7 � 5-inch oval. Place on greased baking sheet for body. Divide remaining dough in half; shape one into smooth (4-inch diameter) ball; place above body for head. Remove 1/4 of remaining dough piece; divide again in half and roll into balls. Place balls above head for ears; pinch tops to make pointed ears. Divide remaining dough in half; roll to 6-inch ropes. Place one rope on each side of body for wings. With sharp knife, cut 2 (3/4-inch diameter) circles on head for eyes. Press 1 raisin in center of each circle. Repeat with reserved dough to make second owl. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. With scissors, make one snip in "V" shape on faces for beak. Make one snip on each ear and several snips on wings for feathers. Recut eyes if needed. Brush owls with egg white mixture. Sprinkle wheat germ on ovals (body) only. Bake at 375�F for 20 minutes or until done. Remove from pans; cool on wire racks. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Owls" - - - - - - - - - - - - - - - - - - Per serving: 321 Calories (kcal); 3g Total Fat; (9% calories from fat); 6g

Protein; 69g Carbohydrate; 8mg Cholesterol; 243mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 14 26366 0 0 0 0 1582 1216 0 0 0 0 * Exported from MasterCook * Ham and Cheese Breakfast Loaf Recipe By Serving Size Categories Amount -------2 3/4 1 1 1 1 1 2 2 12 8 1 : : 12 Preparation Time :0:00 : Breads Fleischmann's Yeast

Breakfast/ Brunch

Measure -----------cups package tablespoon teaspoon cup tablespoon tablespoons tablespoons ounces ounces

Ingredient -- Preparation Method -------------------------------DOUGH all-purpose flour (2 3/4 to 3 1/4 cups) Fleischmann's� Rapid Rise Yeast sugar salt very warm water (120� to 130�F) butter or margarine Dijon-style mustard mayonnaise sliced fully-cooked lean ham sliced sharp Cheddar or Swiss cheese TOPPING egg -- lightly beaten Sesame seeds

To make dough: In large bowl, combine 1 1/2 cups flour, undissolved yeast, sugar and salt. Stir water and butter into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. Combine mustard and mayonnaise; reserve. To shape: On lightly floured surface, roll dough to 14 � 10 inches. Transfer to greased large baking sheet. Evenly layer 1/3 ham slices, 1/2 cheese slices and 1/2 mustard mixture on center third length of dough. Repeat with 1/3 ham slices, remaining cheese slices and mustard mixture. Top with remaining ham. Make cuts from filling to dough edges at 1-inch intervals along sides of filling. Alternating sides, fold strips at an angle across filling. Pinch both ends to enclose filling. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Brush with egg; sprinkle with sesame seed. Bake at 400�F for 30 to 35 minutes or until done. Remove to wire rack. Makes 12 slices. Serve warm. Source: "Fleischmann's Yeast"

S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 250 Calories (kcal); 10g Total Fat; (37% calories from fat); 15g Protein; 24g Carbohydrate; 50mg Cholesterol; 692mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 14 26366 0 0 3728 0 0 0 708 5231 0 0 0 0 * Exported from MasterCook * Ham and Pineapple Pizza Snacks Recipe By Serving Size Categories : : 10 Preparation Time :0:00 : Appetizers/ Snacks Pizza

Nat. Pork Producers Council Pork

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

Measure Ingredient -- Preparation Method ------------ -------------------------------7 1/2-ounce package refrigerated biscuit dough cup pizza sauce cup diced ham cup canned pineapple tidbits -- drained cup shredded Mozzarella cheese

Spray cookie sheet with nonstick vegetable spray. Separate biscuits and flatten on cookie sheet, leaving space between so edges do not touch. Spread one teaspoon of pizza sauce on each biscuit. Top each biscuit with one tablespoon of diced ham, one tablespoon pineapple and one tablespoon shredded cheese. Bake in 400�F oven for 8-10 minutes or until biscuits are light brown and cheese is melted. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" Yield: "10 pizza snacks" - - - - - - - - - - - - - - - - - - Per serving: 118 Calories (kcal); 6g Total Fat; (44% calories from fat); 5g Protein; 12g Carbohydrate; 12mg Cholesterol; 425mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : For added fun: Invite each child to make his/her own pizza snack on a square of heavy duty aluminum foil sprayed with nonstick vegetable spray. Place foil squares on a cookie sheet before baking. Nutr. Assoc. : 450 0 3653 27017 0 * Exported from MasterCook * Handi Apple Pies Recipe By Serving Size Categories : : 8 Preparation Time :0:20 : Desserts Nat. Pork Producers Council

Fruit Pies

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

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

Ingredient -- Preparation Method -------------------------------FILLING peeled, cored and chopped apples sugar apple butter flour cinnamon PASTRY flour allspice butter or margarine apple butter ice water

2 2

1/8 1/3 2/3

Heat oven to 375�F. Combine apples, sugar, apple butter. Add combined flour and spice to apple mixture. Set aside. In medium bowl, mix together flour and allspice. With pastry blender, cut in butter until mixture resembles coarse crumbs. Blend water into apple butter. Using fork, gradually stir water mixture into dry ingredients, mixing until moistened. Shape into ball. On lightly floured surface, with rolling pin, roll into 16-inch circle, 1/8-inch thick. With cookie cutter or 5-inch saucepan lid, cut into 8 circles. Equally portion fruit mixture onto half of each circle; fold in half, pinching dough to seal edges. Bake on an ungreased cookie sheet at 375�F for 20-25 minutes, or until lightly browned. Serve warm. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 256 Calories (kcal); 8g Total Fat; (28% calories from fat); 4g Protein; 43g Carbohydrate; 21mg Cholesterol; 79mg 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. : 0 4435 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hazelnut Fudge Sauce Recipe By Serving Size Categories Amount -------1 2/3 2 3 1 1/2 : : 34 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Sauces

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

Ingredient -- Preparation Method -------------------------------undiluted evaporated milk sugar unsweetened chocolate vanilla roasted and chopped Oregon hazelnuts

Mix evaporated milk, sugar and chocolate in saucepan. Bring to boil over medium heat. Cook 5 minutes, stirring vigorously. Remove from heat. Add vanilla. Beat with rotary beater or wire whip for 1 minute; add hazelnuts. Serve hot or cold on ice cream. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html" Yield: "4 1/4 cups" - - - - - - - - - - - - - - - - - - Per serving: 89 Calories (kcal); 4g Total Fat; (34% calories from fat); 1g Protein; 14g Carbohydrate; 4mg Cholesterol; 14mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 3254 0 0 0 3677 * Exported from MasterCook * Hazelnut Heaven Recipe By Serving Size Categories Amount -------: : 12 Preparation Time :0:00 : Desserts The Oregon Hazelnut Industry

Dundee Hazelnuts

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

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

1 6 1

cup 3/4 1/2 cup cup cup

chopped Oregon hazelnuts eggs sugar flour whipping cream

Beat eggs; add sugar. Combine with hazelnuts and flour. Bake at 350� in flat pan until golden brown. When cool, spread whipping cream, then roll into a roll. Keep frozen. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html" Yield: "3 1/4 cups" - - - - - - - - - - - - - - - - - - Per serving: 242 Calories (kcal); 17g Total Fat; (61% calories from fat); 5g Protein; 19g Carbohydrate; 121mg Cholesterol; 36mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 Other Carbohydrates Nutr. Assoc. : 3677 0 0 0 0 * Exported from MasterCook * Hazelnut Pie Bars Recipe By Serving Size Categories Amount -------1 1/2 1/4 1/2 4 3/4 1 1 1 1/4 1/2 : : 16 Preparation Time :0:00 : Cookies/ Bars/ Brownies The Oregon Hazelnut Industry

Dundee Hazelnuts

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

Ingredient -- Preparation Method -------------------------------all-purpose flour uncooked oatmeal light brown sugar -- packed butter eggs honey roasted and coarsely chopped Oregon hazelnuts vanilla salt light brown sugar -- packed flour

Combine first three ingredients; cut in butter with pastry blender until mixture resembles coarse crumbs. Press mixture into greased 12 � 8 � 2-inch pan. Bake at 350� for 15 minutes. Beat eggs slightly; add remaining ingredients, blend well. Pour over partially baked crust. Bake at 350� for about 25 minutes. Cool to room temperature and cut into bars.

Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html" Yield: "16 bars" - - - - - - - - - - - - - - - - - - Per serving: 237 Calories (kcal); 13g Total Fat; (46% calories from fat); 4g Protein; 29g Carbohydrate; 62mg Cholesterol; 110mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 970 0 0 3218 0 3677 0 0 0 0 * Exported from MasterCook * Hazelnut Surprise Balls Recipe By Serving Size Categories Amount -------1 1/2 3 3 1 1/4 : : 18 Preparation Time :0:00 : Candies The Oregon Hazelnut Industry

Dundee Hazelnuts

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

Ingredient -- Preparation Method -------------------------------roasted Oregon hazelnuts butter unsweetened chocolate -- grated powdered sugar

Reserve 1/2 cup hazelnuts (36 whole nuts). Grind or finely chop the remaining nuts. Combine butter and grated chocolate; stir in finely chopped nuts and powdered sugar. Blend. Form into balls with a whole hazelnut in the center. Roll each ball in additional ground hazelnuts or powdered sugar and chill. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html" Yield: "36 candies" - - - - - - - - - - - - - - - - - - Per serving: 148 Calories (kcal); 12g Total Fat; (66% calories from fat); 2g Protein; 11g Carbohydrate; 5mg Cholesterol; 21mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 3677 0 0 0

* Exported from MasterCook * Hazelnut/Caramel Apple Pizza Recipe By Serving Size Categories Amount -------1 1/2 1 1/3 1/4 1/2 1 1 1 3 2 12 1 3/4 : : 12 Preparation Time :0:00 : Desserts The Oregon Hazelnut Industry

Dundee Hazelnuts

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

Ingredient -- Preparation Method -------------------------------CRUST white flour roasted Oregon hazelnuts sugar salt chilled butter -- cut into 1/2-inch pieces water -- optional TOPPING chocolate chips -- divided butter apples -- peeled and thinly sliced brown sugar ground cinnamon Kraft caramels water roasted and coarsely chopped Oregon hazelnuts

1/2

Food Processor Method: Place flour, hazelnuts, sugar and salt in work bowl fitted with metal blade. Process for about 30 seconds or until hazelnuts are finely chopped. Add butter and process for about 15 seconds or until butter is the size of coarse meal. Add water and process for several seconds until mixture holds together when a small amount is pressed between fingers. Hand Method: flour, sugar coarse meal. when a small Finely chop hazelnuts in nut chopper or grinder. Combine with and salt. With pastry blender, cut in butter until size of Add water and toss with fork until mixture holds together amount is pressed together.

Assembly: Press mixture evenly into a 12-inch round pizza pan. Bake in 350� oven for 15 to 20 minutes or until edges are golden and center is firm. Remove from oven and immediately sprinkle with 3/4 cup of chocolate chips. Let stand several minutes until melted. Spread melted chocolate evenly over crust. Chill. Melt butter in large skillet. Saut� apples until tender. Toss apples with brown sugar and cinnamon. Cool to room temperature. In the meantime, place caramels and water in top half of double boiler over simmering water. Stir until caramels are melted and smooth. Melt remaining chocolate in microwave or double boiler. Spread apples evenly over chilled crust. Sprinkle with coarsely chopped hazelnuts. Drizzle with caramel sauce and melted chocolate. Chill until

chocolate is firm. Slice with pizza cutter. Servings 8 to 12 servings. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html" Yield: "1 pizza" - - - - - - - - - - - - - - - - - - Per serving: 433 Calories (kcal); 28g Total Fat; (55% calories from fat); 6g Protein; 46g Carbohydrate; 24mg Cholesterol; 159mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 3677 0 0 222 0 0 0 2633 0 30 0 0 251 0 3677 0 * Exported from MasterCook * Honey Blondies Recipe By Serving Size Categories Amount -------1 3/4 1 1 2 1/2 1/2 1/2 : : 16 Preparation Time :0:00 : Cookies/ Bars/ Brownies

The National Honey Board

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

Ingredient -- Preparation Method -------------------------------honey butter or margarine -- softened egg vanilla extract all-purpose flour baking powder semi-sweet chocolate chips chopped toasted pecans

In medium bowl, cream honey and butter until light and fluffy. Beat in egg and vanilla. Add flour and baking powder; mix until combined. Fold in chocolate chips and pecans. Spread batter into greased 9 � 9-inch square baking dish. Bake at 350�F for 40 minutes, or until wooden pick inserted near center comes out clean. Allow to cool completely. Cut into squares. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" Yield: "16 Squares" - - - - - - - - - - - - - - - - - - Per serving: 252 Calories (kcal); 13g Total Fat; (44% calories from fat); 3g

Protein; 34g Carbohydrate; 35mg Cholesterol; 108mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 222 0 0 14 0 4886 20148 * Exported from MasterCook * Honey Bunnies Recipe By Serving Size Categories : : 15 Preparation Time :0:00 : Breads Holiday

Fleischmann's Yeast Snacks

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

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

2

Ingredient -- Preparation Method -------------------------------all-purpose flour (4 1/2 to 5 cups) Fleischmann's� Active Dry or Rapid Rise Yeast salt evaporated milk water butter or margarine honey eggs Honey Glaze Raisins HONEY GLAZE honey butter

1/2 1/4

cup cup

In large bowl, combine 1 1/2 cups flour, undissolved yeast and salt. Heat evaporated milk, water, honey and butter until warm (105� to 115�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 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Place in greased bowl, turning to grease top. Cover tightly with plastic wrap; refrigerate for 2 to 24 hours. Remove from refrigerator; punch dough down. Remove to lightly floured surface. Divide dough into 15 equal pieces. Roll each to 20-inch rope. To make bunnies, divide each rope into: 1 (12-inch), 1 (5-inch), and 3 (1-inch) strips. Coil 12-inch strip to make body; coil 5-inch strip to make head. Attach head to body; pinch to seal. Shape remaining 3 strips into ears and tail and attach to body and head; pinch to seal. Place bunnies on two large greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Bake at 375�F for 12 to 15 minutes or until golden brown; switch positions of sheets halfway through baking time for even browning. Remove from sheets to wire racks. Brush with Honey Glaze while warm. Insert raisins

for eyes. Brush again with glaze before serving, if desired. ____________________ HONEY GLAZE: In small saucepan, combine 1/2 cup honey with 1/4 cup butter. Cook over low heat until melted, stirring occasionally. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "15 Bunnies" - - - - - - - - - - - - - - - - - - Per serving: 313 Calories (kcal); 11g Total Fat; (31% calories from fat); 6g Protein; 49g Carbohydrate; 53mg Cholesterol; 257mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 14 26366 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Honey Frozen Yogurt Recipe By Serving Size Categories Amount -------2 3/4 2 2 1 : : 4 Preparation Time :0:00 : Desserts The National Honey Board

Ice Cream/ Frozen Yogurt

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

Ingredient -- Preparation Method -------------------------------2% low-fat milk honey salt eggs -- beaten plain low-fat yogurt vanilla

Heat milk in large saucepan over medium-low heat. Do not boil. Stir in honey and salt. Pour small amount of milk mixture into eggs; return to remaining milk mixture in saucepan. Cook and stir over medium-low heat 5 minutes or until mixture coats back of wooden spoon. Do not boil. Remove from heat and cool completely. Stir in yogurt and vanilla. Refrigerate until cold. Turn into 13 � 9 � 2-inch metal pan. Freeze until firm, stirring every 20 to 30 minutes or freeze in ice cream maker according to manufacturer's directions. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" Yield: "1 Quart"

- - - - - - - - - - - - - - - - - - Per serving: 374 Calories (kcal); 6g Total Fat; (15% calories from fat); 13g Protein; 68g Carbohydrate; 110mg Cholesterol; 177mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 4039 0 0 0 4522 0 * Exported from MasterCook * Honey Gingerbread Cookies Recipe By Serving Size Categories Amount -------1 1/2 3/4 1 5 2 1 1 1 : : 36 Preparation Time :0:00 : Cookies/ Bars/ Brownies

The National Honey Board

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

Ingredient -- Preparation Method -------------------------------honey butter or margarine -- softened egg all-purpose flour baking powder ground ginger ground cinnamon ground cloves

In large bowl, cream honey and butter until light and fluffy. Beat in egg. Add flour, baking powder, cinnamon and cloves; mix until combined. Wrap dough in plastic wrap and refrigerate for at least 2 hours. When dough is chilled, divide dough in half; return one half to refrigerator. Dust work surface and dough with flour. Roll out dough to 1/4-inch thick. Cut into desired shapes using cookie cutters; transfer to well-greased baking sheet. Bake at 350�F for 10-12 minutes. Remove cookies from sheet and cool on wire rack. Repeat with remaining dough. Makes about 3 dozen cookies Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" Yield: "36 Cookies" - - - - - - - - - - - - - - - - - - Per serving: 143 Calories (kcal); 4g Total Fat; (25% calories from fat); 2g Protein; 25g Carbohydrate; 16mg Cholesterol; 69mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook * Honey Shake It Up Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Beverages Shakes

Fruit The National Honey Board

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

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

Ingredient -- Preparation Method -------------------------------milk strawberries -- sliced vanilla yogurt honey ice cubes

Combine all ingredients except ice cubes in a blender and blend until thick and creamy. Add ice cubes one at a time and blend until smooth. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" Yield: "4 1/4 cups" - - - - - - - - - - - - - - - - - - Per serving: 175 Calories (kcal); 5g Total Fat; (25% calories from fat); 6g Protein; 28g Carbohydrate; 20mg Cholesterol; 75mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Honey-Kissed Chocolate Drop Cookies Recipe By Serving Size Categories Amount -------1 6 2 1 1/2 : : 36 Preparation Time :0:00 : Cookies/ Bars/ Brownies

The National Honey Board

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

Ingredient -- Preparation Method -------------------------------honey butter or margarine -- softened all-purpose flour unsweetened cocoa powder baking soda Rainbow candy sprinkles

Chocolate candy kisses In medium bowl, cream honey and butter until light and fluffy. Beat in flour, cocoa powder and baking soda. Pour rainbow sprinkles into separate bowl. With hands, shape dough into 1-inch balls. Drop balls into rainbow sprinkles and roll gently to coat. Place balls on well-greased baking sheet and gently press one chocolate kiss into center of each cookie. Bake at 350�F for 10 minutes. Do not overbake. Remove cookies from sheet and cool on wire rack. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" Yield: "36 Cookies" T(Baking time): "0:10" - - - - - - - - - - - - - - - - - - Per serving: 76 Calories (kcal); 2g Total Fat; (25% calories from fat); 1g Protein; 14g Carbohydrate; 5mg Cholesterol; 38mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 222 0 0 0 0 0 * Exported from MasterCook * Honey-Mustard Chicken with Fettuccine Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : National Pasta Assn. Poultry

Pasta

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------18 ounces Fettuccine -- uncooked, broken in half 1 pound skinless, boneless chicken breasts -- sliced in half crosswise 1 large red onion -- sliced into 1/2-inch-thick rounds 1 tablespoon Dijon mustard 2 tablespoons honey 2 tablespoons flour 1 14 1/2-ounce can low-sodium chicken broth -- divided 1/2 cup chutney 2 tablespoons white wine vinegar 1 1/2 tablespoons chopped parsley 1 bunch scallions -- chopped Prepare pasta according to package directions; drain. Preheat broiler. Lay the chicken breasts and onions out on a large cookie sheet. Stir together the mustard and honey and brush it over the chicken

and onions. Broil until the chicken is firm and cooked through, about 6 minutes on each side. In a small bowl, stir together the flour and 1/4 cup of the chicken broth. In a saucepan, bring the remaining chicken broth to a boil. Whisk in the flour mixture and stir until thick. Remove from heat and stir in the chutney, vinegar and parsley. When chicken is done, slice it and coarsely chop the onion. Toss with the pasta and sauce and sprinkle with scallions. Set 5 cups aside in the refrigerator and serve the remainder immediately. Serves 4 with leftovers or 8 total. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 383 Calories (kcal); 3g Total Fat; (7% calories from fat); 24g Protein; 66g Carbohydrate; 35mg Cholesterol; 72mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 3274 9208 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Honey-Pecan Pork Cutlets Recipe By Serving Size Categories Amount -------1 thick 1/2 3 1/4 1/4 : : 4 Preparation Time :0:30 : Main Dish Swift & Company

Pork

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

Ingredient -- Preparation Method -------------------------------boneless Armour Trim & Tender Pork cutlets -- 1/4 in. all-purpose flour butter -- divided honey chopped pecans

Dredge cutlets in flour, shaking off excess. Heat one tablespoon butter in heavy skillet over medium heat. Add cutlets and brown on both sides, about 5-6 minutes. Stir together remaining tablespoon butter, honey, and pecans, add to skillet, stir gently. Cover and simmer gently for 7-8 minutes. Remove cutlets to serving platter, pour sauce over. Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - Per serving: 369 Calories (kcal); 18g Total Fat; (41% calories from fat); 27g Protein; 31g Carbohydrate; 79mg Cholesterol; 140mg Sodium Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 1239 0 0 0 0 * Exported from MasterCook * Ice Cream with Cherries Recipe By Serving Size Categories : : 0 Preparation Time :0:00 : Cherry Marketing Institute Fruit

Desserts Ice Cream/ Frozen Yogurt

Amount --------

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

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

Use cherry pie filling and topping to top scoops of vanilla ice cream or frozen yogurt. Description: "A delicious, easy dessert any time of year." Source: "Cherry Marketing Institute" S(Internet address): "http://www.cherrymkt.org/index.html" - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : * Exported from MasterCook * Iron Skillet Spaghetti Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Beef National Pasta Assn.

Main Dish Pasta

Amount --------

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

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

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

pound pounds large tablespoons large clove 28-ounce can teaspoons cup cups

spaghetti or linguine -- uncooked ground beef onion -- minced vegetable oil garlic -- minced crushed tomatoes dried oregano fresh parsley -- finely chopped low-fat Cheddar cheese -- grated

Prepare pasta according to package directions; drain. Brown beef in large skillet, drain and set aside. Preheat oven to 350�F. In skillet, saut� onion and garlic in oil. Return beef to skillet and add tomatoes, oregano and parsley. Simmer 10 minutes. Add pasta and 1 cup of cheese to simmering tomato mixture; stir. Cover mixture with remaining cheese. Bake for 30 minutes or until top is crispy. Serves 4-6 Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 790 Calories (kcal); 39g Total Fat; (44% calories from fat); 40g Protein; 69g Carbohydrate; 104mg Cholesterol; 490mg Sodium Food Exchanges: 4 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1405 0 0 0 0 0 0 0 2538 * Exported from MasterCook * It's the Berries Pork Chops Recipe By Serving Size Categories Amount -------4 1 1 1/2 1/8 1/8 1 1/2 2 1/2 : : 4 Preparation Time :0:20 : Main Dish Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless pork chops -- 1-inch thick Olive oil brown sugar cornstarch ground cinnamon ground nutmeg butter cran-raspberry juice balsamic vinegar seedless raspberry jam

Heat a large heavy skillet over medium-high heat. Brush each chop lightly with olive oil and cook chops for 9-10 minutes, turning occasionally, until evenly browned on both sides and just done. Remove chops to a serving platter; keep warm. In a small bowl combine brown sugar, cornstarch, cinnamon and nutmeg. Melt butter in skillet and stir in brown sugar mixture. Add juice and vinegar. Cook, stirring constantly, until sauce thickens. Stir in jam; cook and stir for 1 minute more. Spoon sauce over chops. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 314 Calories (kcal); 13g Total Fat; (35% calories from fat); 19g Protein; 34g Carbohydrate; 48mg Cholesterol; 677mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 2 Other Carbohydrates Nutr. Assoc. : 887 2130706543 0 0 0 0 0 2933 0 4684 * Exported from MasterCook * Jam Rolls Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Breads Rolls

Fleischmann's Yeast Snacks

Amount -------3 1/2 2 1 1 1/2 1/2 2 1 2 1 5 1/2

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

Ingredient -- Preparation Method -------------------------------all-purpose flour (3 1/2 to 4 cups) sugar Fleischmann's� Rapid Rise Yeast salt water milk butter or margarine egg jam or preserves -- any flavor ICING sifted powdered sugar milk vanilla extract

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); stir into dry ingredients. 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. Cover; let rest on floured surface 10 minutes.

Divide dough into 12 equal pieces. Roll each to 15-inch rope. Loosely coil each rope and tuck end under roll. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.* With thumb, press indentation in center of each roll; fill with 1/2 teaspoon jam. Bake at 400�F for 15 minutes or until done. Remove from baking sheet and cool on wire rack. Drizzle with Powdered Sugar Icing. ____________________ Powdered Sugar Icing: In small bowl, combine sifted powdered sugar, 4 to 5 teaspoons milk and vanilla extract. Stir until smooth. Source: "Fleischmann's Yeast" S(internet address): "http://www.breadworld.com/index.html" Yield: "12 Rolls" - - - - - - - - - - - - - - - - - - Per serving: 213 Calories (kcal); 3g Total Fat; (13% calories from fat); 5g Protein; 41g Carbohydrate; 22mg Cholesterol; 211mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates NOTES : *TIP: To create a warm place for rising, place a large shallow pan on counter. Half-fill pan with boiling water. Place baking sheet over pan; let rolls rise 20 minutes, until doubled in size. Proceed with recipe. Nutr. Assoc. : 14 0 26366 0 0 0 0 0 761 0 0 0 0 0 * Exported from MasterCook * Just Peachy Ham Roll-Ups Recipe By Serving Size Categories Amount -------8 1/4 1/2 1/2 1/4 : : 4 Preparation Time :0:15 : Appetizers/ Snacks Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------ham slices -- thin orange juice -- fresh peach preserves honey cinnamon cloves -- ground

Roll each ham slice into a tight roll. Stick with toothpicks. Place in shallow baking dish. Combine remaining ingredients in a small pan. Heat just until well combined and syrup-like. Spoon sauce over each ham roll. Bake at 350�F for

about 20 minutes. Baste frequently with sauce. To serve, portion two rolls on each plate and spoon sauce across the center of the rolls. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 329 Calories (kcal); 7g Total Fat; (19% calories from fat); 8g Protein; 62g Carbohydrate; 21mg Cholesterol; 594mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 4 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Kaleidoscope Honey Pops Recipe By Serving Size Categories Amount -------2 1/4 3/4 3 12 12 : : 12 Preparation Time :0:00 : Frozen The National Honey Board

Fruit

Measure -----------cups cup cups 3-ounce

Ingredient -- Preparation Method -------------------------------water honey assorted fruit -- cut into small pieces paper cups OR popsicle molds or popsicle sticks

Whisk together water and honey in pitcher until well blended. Place 1/4 cup fruit in each mold. Divide honey mixture between cups. Freeze about 1 hour or until partially frozen. Insert popsicle sticks; freeze until firm and ready to serve. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 118 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 31g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 731 2142 2130706543 0 2130706543

* Exported from MasterCook * Lemon Nut Twists Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Breads Fleischmann's Yeast

Breakfast/ Brunch Snacks

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

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

Ingredient -- Preparation Method -------------------------------Master Sweet Dough slivered almonds -- toasted packed brown sugar lemon peel butter or margarine Lemon Icing LEMON ICING powdered sugar -- sifted fresh lemon juice (4 to 5 teaspoons)

1 4

cup teaspoons

In small bowl, combine 1/2 cup toasted, slivered almonds, 1/3 cup packed brown sugar and 1 tablespoon lemon peel; reserve. Roll dough to 21- � 8-inch rectangle. Melt 2 tablespoons butter or margarine. Brush middle third of dough (covering 7- � 8-inch portion) with 1 tablespoon butter. Sprinkle with half of filling. Fold one of the remaining dough thirds over filling. Brush folded dough with remaining butter. Sprinkle with remaining filling. Fold remaining dough third over filling; pinch edges to seal. Cut into eight (1-inch wide) strips. Twist each strip in opposite directions two or three times. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Bake at 375�F for 15 minutes or until done. Remove from sheet; cool on wire rack. Drizzle with Lemon Icing (recipe follows). ____________________ Lemon Icing: In small bowl, combine 1 cup powdered sugar, sifted and 4 to 5 teaspoons fresh lemon juice. Stir until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "8 Twists" - - - - - - - - - - - - - - - - - - Per serving: 172 Calories (kcal); 8g Total Fat; (38% calories from fat); 2g Protein; 26g Carbohydrate; 8mg Cholesterol; 34mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1

1/2 Other Carbohydrates Nutr. Assoc. : 0 4982 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Potato Fans Recipe By Serving Size Categories Amount -------4 1/4 3 1/2 1/4 1/4 1 2 : : 4 Preparation Time :0:00 : Idaho Potato Commission Vegetables

Side Dish

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

Ingredient -- Preparation Method -------------------------------Idaho� Potatoes grated Parmesan cheese chopped fresh parsley paprika salt margarine lemon juice lemon rind

Scrub potatoes and pat dry. Combine cheese, parsley, paprika and salt in a small bowl; set aside. Cut each potato crosswise into 1/4-inch thick slices, cutting to, but not through, bottom of potato. Allow potatoes to stand in ice water 10 minutes. Combine margarine, lemon juice and lemon rind in a 1-cup microwave-safe glass measure; microwave, uncovered, at HIGH 30 to 40 seconds, or until margarine is melted. Drain potatoes and pat dry. Arrange potatoes, cut side up, in a 12 � 8 � 2-inch microwave-safe baking dish. Brush top and sides of potatoes with margarine mixture. Cover with microwaveable plastic wrap and microwave at HIGH 12 to 14 minutes, or until tender; rearranging potatoes every 6 minutes and brushing with remaining margarine mixture. Sprinkle potatoes with cheese mixture. Let stand, covered, 5 minutes. Description: "Dramatic in presentation, these tempting Lemon Potato Fans are the perfect side dish for an elegant buffet." Source: "The Idaho Potato Commission" S(Internet address): "http://www.famouspotatoes.org/" - - - - - - - - - - - - - - - - - - Per serving: 287 Calories (kcal); 13g Total Fat; (40% calories from fat); 7g Protein; 37g Carbohydrate; 4mg Cholesterol; 373mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 5669 0 0 0 0 0 0 0 * Exported from MasterCook * Macaroni and Cheese with Tomatoes Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Cheese National Pasta Assn. Vegetarian

Main Dish Pasta

Amount -------8 2 2 1 1/4 1/2 2 2 1/2 Prepare oven to a small another

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

Ingredient -- Preparation Method -------------------------------Elbow Macaroni -- uncooked ripe tomatoes -- sliced butter or margarine flour dry mustard salt skim milk grated hard cheese (such as Cheddar) fresh bread crumbs

pasta according to package directions; drain in colander. Preheat 375�F. Slice the tomatoes into 1/2-inch-thick slices. Set aside on plate. Crumble the bread crumbs with your fingertips. Set aside on small plate.

Into a 2-quart saucepan over medium heat, melt the butter or margarine. Add the flour, dry mustard and salt, then cook together for 2 to 3 minutes. Add the milk little by little and continue stirring until mixture thickens. Add cheese and stir until melted. Place two slices of tomato in bottom of pan, then half the pasta. Place another two slices of tomato, the remainder of the pasta, and pour the sauce over all. Arrange three slices of tomato on top and sprinkle with bread crumbs. Bake for 20 minutes. Serve immediately. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 568 Calories (kcal); 26g Total Fat; (41% calories from fat); 27g Protein; 56g Carbohydrate; 77mg Cholesterol; 780mg Sodium Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 26367 0 0 0 0 0 20081 0 * Exported from MasterCook * Make Rock Candy

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

: : 20 Preparation Time :0:00 : Candies

Chocolate Manufacturers Assn.

Measure -----------large

cups cups cup teaspoon

Ingredient -- Preparation Method -------------------------------YOU WILL NEED heavy pan metal tablespoon baking pan with sides lined with foil candy thermometer granulated sugar Karo syrup water favorite candy flavoring (can be purchased at drugstore) Food coloring of choice Powdered sugar

Put sugar, Karo syrup, and water into the saucepan, and heat gently until the sugar has dissolved, constantly stirring with the tablespoon. Bring to a boil and cook, without stirring, until the temperature reaches 310�F/154�C. Remove from heat and add candy flavoring and food coloring. Pour mixture onto a foil-lined baking pan. Immediately remove foil from baking pan by sliding the pan out from under it. Pour powder sugar into pan. As mixture cools, cut with scissors and place in powder sugar. Description: "A Fun Activity for Kids." Source: "Chocolate Manufacturers Association" S(Internet address): "http://www.candyusa.org/" Yield: "5 1/4 cups" - - - - - - - - - - - - - - - - - - Per serving: 214 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 56g Carbohydrate; 0mg Cholesterol; 30mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 4 Other Carbohydrates NOTES : This activity requires boiling sugar. Please provide adult supervision. Nutr. Assoc. : 0 0 0 0 0 0 428 0 27243 0 0 * Exported from MasterCook *

Making Chocolate Candy and Dipping Food into Chocolate Recipe By Serving Size Categories Amount -------: : 8 Preparation Time :0:00 : Candies

Chocolate Manufacturers Assn.

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

2 2 8 1

cups tablespoons

Ingredient -- Preparation Method -------------------------------YOU WILL NEED A large porcelain or glazed pottery bowl A small metal bowl milk chocolate chips/morsels (12 oz. bag) solid vegetable shortening closed cookie cutters (2-3 inches in diameter) -- (8 to 10 cookie cutters) aluminum foil Fruit, marshmallows, pretzels, or other food for dipping

You can make chocolate candy shapes using chocolate chips/morsels. First, put the chocolate into the small bowl with 2 tablespoons of vegetable shortening. Have an adult fill the large bowl with hot tap water (not boiling water). The adult should set the smaller bowl of chocolate into the hot water, stirring until the chocolate melts and the mixture is smooth. Be careful not to get near the water while it is hot. Be sure no water gets into the chocolate. While the chocolate is melting, you may make molds by lining the cookie cutters with foil. After the chocolate is melted, the adult can pour it into the cookie cutters, filling them half full. (A soup ladle helps in the pouring process.) Set the molded chocolate aside to cool. When it is cool, peel the aluminum foil away. You may want to save part of the melted chocolate for dipping small pieces of fruit or other food. Source: "Chocolate Manufacturers Association" S(Internet address): "http://www.candyusa.org/" - - - - - - - - - - - - - - - - - - Per serving: 244 Calories (kcal); 16g Total Fat; (56% calories from fat); 3g Protein; 25g Carbohydrate; 9mg Cholesterol; 34mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 1/2 Other Carbohydrates NOTES : To adult: When you are doing the above project, be sure to keep the tap water away from the children until it has cooled to lukewarm. Make sure all the foil is peeled away from the molded

chocolate before it is eaten. Nutr. Assoc. : 0 0 0 4139 1564 0 0 0 0 * Exported from MasterCook * Maple Monkey Bread Recipe By Serving Size Categories Amount -------1/4 1 3/4 3 2 1 1 3 1/2 3/4 1/4 1/2 1/3 : : 12 Preparation Time :0:00 : Breads Snacks

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------DOUGH warm water (110�F) Fleischmann's� Traditional Active Dry Yeast warm milk (110�F) sugar butter or margarine -- softened salt egg -- at room temperature all-purpose flour (3 1/2 to 4 cups) TO SHAPE maple syrup coarsely chopped walnuts sugar ground cinnamon butter or margarine -- melted

1

Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved. Stir in warm milk, sugar, butter, salt, egg and enough flour to make soft dough. Knead on floured surface until smooth, 8-10 minutes. Place in greased bowl, turning to grease top. Cover; let rise until doubled in size, about 45 minutes. Punch dough down. Divide into 32 pieces; roll into smooth balls. To shape loaf: Pour 1/4 cup syrup in bottom of greased 10-inch tube pan; sprinkle with 1/2 cup nuts. Combine sugar and cinnamon in bowl. Dip 16 balls in melted butter, roll in sugar mixture and arrange in pan. Top with remaining nuts and 1/4 cup syrup. Repeat with remaining balls and place in pan; top with remaining syrup. Cover; let rise until double in size, about 30 minutes. Bake at 375�F for 40 minutes or until done. Cool in pan on rack for 20 minutes; turn out onto serving plate. Serve warm. Source: "Fleischmann's Yeast" S(internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf"

T(Baking Time): "0:40" - - - - - - - - - - - - - - - - - - Per serving: 355 Calories (kcal); 14g Total Fat; (35% calories from fat); 8g Protein; 51g Carbohydrate; 37mg Cholesterol; 264mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates NOTES : Cool Rise Method: Shape loaf as directed. Cover tightly with greased plastic wrap; refrigerate for 2 to 24 hours. When ready to bake, remove from refrigerator, uncover dough and let stand 10 minutes. Bake as directed. Nutr. Assoc. : 0 5472 26366 4138 0 0 0 0 14 0 0 0 20187 0 0 0 * Exported from MasterCook * Meatball Hero Sandwiches Recipe By Serving Size Categories Amount -------1 1 1/2 2 1/8 2 1 6 6 : : 6 : Beef Rag� Preparation Time :0:00 Burgers/ Sandwiches Ingredient -- Preparation Method -------------------------------extra-lean ground beef egg -- beaten Italian seasoned bread crumbs minced fresh parsley black pepper vegetable oil Rag� Old World Style Spaghetti Sauce crusty rolls -- split and toasted part-skim Mozzarella cheese

Measure -----------pound cup tablespoons teaspoon tablespoons 30-ounce jar slices

In a large bowl, thoroughly combine meat, egg, bread crumbs and seasonings. Shape into 1 1/2" meatballs. In a large skillet, thoroughly brown meatballs on all sides in vegetable oil; drain fat. Add sauce; cover and simmer 30 minutes. Fill rolls with sliced meatballs. Top with cheese and bake 5 minutes at 350 degrees F. or until cheese melts. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 839 Calories (kcal); 44g Total Fat; (47% calories from fat); 55g Protein; 52g Carbohydrate; 145mg Cholesterol; 2161mg Sodium Food Exchanges: 3 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 3256 0 4866 0 0 0 0 0 27033 * Exported from MasterCook * Muffin Tin Meatloaves Recipe By Serving Size Categories Amount -------1 1/2 1 1 1/4 1 1/2 1 1/2 : : 6 : Beef Preparation Time :0:30

Texas Beef Council

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

Ingredient -- Preparation Method -------------------------------lean ground beef soft bread crumbs dried Italian seasoning ketchup zucchini -- shredded egg -- slightly beaten salt

Heat oven to 400 degrees. In large bowl, combine all ingredients except ketchup, mixing lightly but thoroughly. Place approximately 1/3 cup beef mixture into each of 12 medium muffin cups, pressing lightly; spread ketchup over tops. Bake 20 minutes or until centers are no longer pink. Remove meatloaves from pan. Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" - - - - - - - - - - - - - - - - - - Per serving: 346 Calories (kcal); 25g Total Fat; (65% calories from fat); 22g Protein; 8g Carbohydrate; 116mg Cholesterol; 425mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Serving Ideas : Serve with mashed potatoes, if desired. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * My Own Pizza Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Fleischmann's Yeast

Pizza

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

Measure -----------package cups teaspoons cups cup 8-ounce can 6-ounce can clove

Ingredient -- Preparation Method -------------------------------DOUGH Fleischmann's� Rapid Rise Yeast all-purpose flour (6 to 6 1/2 cups) salt very warm water (125� to 130� degrees) olive oil -- at room temperature TOMATO tomato tomato garlic SAUCE sauce paste -- minced

Topping Suggestions: Grated Mozzarella or Cheddar Pepperoni, salami or ham -- sliced Olives -- sliced Tomatoes, onions peppers or other vegetables In large bowl, combine 5 cups flour, undissolved yeast and salt. Stir very warm water and olive oil into dry ingredients. Stir in enough additional flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. Meanwhile prepare tomato sauce: in small bowl mix tomato sauce, tomato paste, oregano and garlic. On lightly floured surface, divide dough into 16 pieces. Form into smooth balls; roll or pat to 7-inch circles. Place on greased baking sheets. Top each with 1 1/2 tablespoons sauce and selected toppings. Bake at 400�F for 25 minutes or until crust is golden. Serve warm. To make large pizzas: Roll dough to fit 2 greased (14-inch) pizza pans or 2 (10- � 15-inch) baking pans. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Pizzas" T(Baking Time): "0:25" - - - - - - - - - - - - - - - - - - Per serving: 215 Calories (kcal); 4g Total Fat; (16% calories from fat); 6g Protein; 39g Carbohydrate; 0mg Cholesterol; 372mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 26366 14 0 3728 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook * Nacho Style Macaroni and Cheese Recipe By Serving Size Categories Amount -------2 3 2 1/2 1 2 1/2 1/4 3 1 1 1 2 : : 10 Preparation Time :0:00 : Cheese Vegetarian

Rag�

Measure Ingredient -- Preparation Method ------------ -------------------------------tablespoons 70% vegetable oil spread tablespoons all-purpose flour cups skim milk cup shredded sharp Cheddar cheese (4 oz.) tablespoons grated Parmesan cheese (optional) teaspoon salt (optional) teaspoon ground black pepper cups elbow macaroni (12 oz.) -- uncooked 4 1/2-ounce can chopped green chilies -- drained 14 1/2-ounce can Mexican-style stewed tomatoes -- drained 4-ounce jar pimento pieces -- drained tablespoons chopped ripe olives (optional)

Heat oven to 350 degrees F. In medium saucepan over low heat, melt vegetable oil spread; with whisk, gradually stir in flour. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring frequently until mixture boils. Remove from heat. Add cheeses, salt and pepper, stirring until cheese melts and sauce is smooth. Meanwhile, cook pasta according to package directions for 4 minutes; drain. Stir together pasta, cheese sauce and remaining ingredients except olives; spoon into 2-quart casserole. Bake covered, 20 minutes or until hot; sprinkle with olives if desired. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" T(Baking Time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 229 Calories (kcal); 6g Total Fat; (25% calories from fat); 10g Protein; 32g Carbohydrate; 13mg Cholesterol; 216mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 4908 2130706543 2130706543 0 848 20197 0 4487 2130706543 * Exported from MasterCook *

Nutty Butterscotch Fudge Recipe By Serving Size Categories Amount -------1 1/4 3/4 1 1 1 3/4 1/2 : : 20 Preparation Time :0:00 : Candies

Marshmallow Fluff�

Measure Ingredient -- Preparation Method ------------ -------------------------------cup sugar stick butter or margarine teaspoon salt 7 1/2-ounce jar Marshmallow Fluff� 5.33-ounce can evaporated milk (3/4 cup) 12-ounce package butterscotch-flavored pieces teaspoon vanilla extract cup salted peanuts -- chopped

Grease a 9-inch square baking pan; set aside. In heavy saucepan combine sugar, butter or margarine, salt, Marshmallow Fluff� and evaporated milk. Over medium heat, heat to a full rolling boil; cook 5 minutes, stirring constantly. Remove from heat. Quickly stir in butterscotch pieces and vanilla until pieces are melted. Stir in peanuts. Turn into pan and cool completely. Source: "Marshmallow Fluff�" S(Internet address): "http://www.marshmallowfluff.com" Yield: "2 1/2 Pounds" - - - - - - - - - - - - - - - - - - Per serving: 183 Calories (kcal); 4g Total Fat; (19% calories from fat); 1g Protein; 37g Carbohydrate; 7mg Cholesterol; 129mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 5776 3254 2411 0 4273 * Exported from MasterCook * Oatmeal Molasses Bread (1-Pound Recipe) Recipe By Serving Size Categories Amount -------3/4 1 2 3/4 : : 12 Preparation Time :0:00 : Breads

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------water molasses butter or margarine salt

1 1/3 2/3 1/4 Notes) 2 1 1/2

cups cup cup tablespoons teaspoons

whole wheat flour bread flour rolled oats -- toasted (see How to Toast Oats tip in nonfat dry milk powder Fleischmann's� Bread Machine Yeast

Add ingredients to bread machine pan in the order suggested by manufacturer, adding molasses with water and oats with flours. (If dough is too dry or stiff or too soft or slack, adjust dough consistency - see Adjusting Dough Consistency tip in Notes.) Recommended cycle: Basic/white bread cycle; medium/normal color setting. Timed-bake feature can be used. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 93 Calories (kcal); 1g Total Fat; (10% calories from fat); 3g Protein; 18g Carbohydrate; 2mg Cholesterol; 146mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Checking Dough Consistency: Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade. If dough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency. If dough is too soft or sticky, add additional bread flour, 1 teaspoon at a time. ____________________ How to Toast Oats: To toast the oats, spread in a thin layer in a shallow baking pan. Bake at 350�F for 10 to 15 minutes or until light golden brown, stirring often. If you want to toast enough oats for more than one loaf, just freeze the extra oats. Nutr. Assoc. : 0 0 0 0 0 0 0 0 5626 * Exported from MasterCook * One-Pot Tuna Pasta Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Casseroles National Pasta Assn. Pasta

Fish/ Seafood One Dish Meal

Amount -------8

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

Ingredient -- Preparation Method -------------------------------Elbow Macaroni, Medium Shells or other medium pasta shape -- uncooked

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

water chicken bouillon cubes teaspoon black pepper teaspoon fresh basil leaves 4-ounce jar pimiento 9-ounce package frozen cut green beans cup skim milk ounces low-fat Cheddar cheese -- grated 6 1/8-ounce can white albacore tuna packed in water -- drained cup chopped fresh parsley

cups

Bring water, bouillon cubes, pepper and basil leaves to a boil in a 4-quart pot. Gradually add pasta so that water continues to boil. Cover and simmer for 7 minutes, stirring occasionally. Meanwhile, dice pimento. Stir diced pimento, green beans and milk into pot; cover and simmer 6 to 8 minutes or until pasta and beans are tender. Stir in cheese, tuna and parsley until cheese is melted. Serve immediately. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 374 Calories (kcal); 5g Total Fat; (11% calories from fat); 30g Protein; 53g Carbohydrate; 26mg Cholesterol; 763mg Sodium Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26044 0 2570 0 0 4487 3458 0 4043 5553 0 * Exported from MasterCook * One-Rise Ham 'n Swiss Loaf Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Appetizers/ Snacks Fleischmann's Yeast

Breads Snacks

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

Measure -----------cup packages cup tablespoons tablespoons teaspoon cups cups cup 4-ounce jar

Ingredient -- Preparation Method -------------------------------warm water (105� to 115�F) Fleischmann's� Active Dry Yeast prepared mustard sugar butter or margarine -- softened salt all-purpose flour (3 1/2 to 4 cups) chopped cooked ham (about 1 pound) shredded Swiss cheese (4 ounces) diced pimientos -- well drained

3/4 1

cup

diced dill pickles egg -- beaten

Place water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir in mustard, sugar, butter, salt and enough flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Roll dough to 15- � 10-inches. Transfer to greased baking sheet. Sprinkle ham, cheese, pimientos and pickles down center third of dough length. Make cuts from filling to dough edges at 1-inch intervals along sides of filling. Alternating sides, fold strips at an angle across filling. Cover; let rise in warm place until almost doubled in size, about 30 minutes. Brush loaf with egg. Bake at 375�F for 35 minutes or until done. Remove from sheet to wire rack. Serve warm. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - Per serving: 305 Calories (kcal); 12g Total Fat; (35% calories from fat); 16g Protein; 33g Carbohydrate; 58mg Cholesterol; 861mg Sodium Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1582 26366 0 0 0 0 14 3653 1466 26939 1115 0 * Exported from MasterCook * Orange Mustard Pork Recipe By Serving Size Categories Amount -------1 1/2 2 1 1 1/2 2 1/2 2 3 1 2 : : 4 Preparation Time :0:00 : Main Dish The Rice Council

Pork

Measure -----------pound cup tablespoons tablespoon teaspoons cups cup teaspoons cups 11-ounce can tablespoons

Ingredient -- Preparation Method -------------------------------lean boneless pork unsweetened orange juice Dijon mustard brown sugar cornstarch sliced fresh mushrooms (about 8 ounces) sliced green onions vegetable oil cooked brown rice mandarin orange segments in juice -- drained slivered almonds -- toasted

Thinly slice pork diagonally across the grain. Combine juice, mustard, sugar and cornstarch; set aside. Cook mushrooms and onions in oil in large skillet over medium-high heat. Remove from skillet. Add pork; cook until browned. Stir in mushroom mixture, rice and reserved juice mixture. Cook, stirring frequently, until thoroughly heated. Add oranges; toss lightly until heated. Transfer to serving dish and sprinkle with almonds. Source: "The Rice Council" S(Internet address): "http://www.usarice.com/domestic/recipes/" - - - - - - - - - - - - - - - - - - Per serving: 403 Calories (kcal); 11g Total Fat; (24% calories from fat); 25g Protein; 50g Carbohydrate; 50mg Cholesterol; 144mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2312 1006 0 0 0 0 0 0 0 4086 0 * Exported from MasterCook * Oregon Hazelnut Brownies Recipe By Serving Size Categories Amount -------2 1/2 2 1 3/4 1/2 1/4 1 1 : : 20 Preparation Time :0:00 : Cookies/ Bars/ Brownies The Oregon Hazelnut Industry

Dundee Hazelnuts

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

Ingredient -- Preparation Method -------------------------------unsweetened chocolate butter or margarine eggs sugar sifted all-purpose flour baking powder salt roasted and chopped Oregon hazelnuts vanilla extract

Melt chocolate with butter over hot water; cool. Add eggs and sugar, and beat until well blended. Combine flour, baking powder and salt; stir into chocolate mixture with hazelnuts and vanilla. Spread mixture evenly in lightly greased 8-inch square pan. Bake in a 350� oven for 25 to 30 minutes. Cool 10 minutes; cut into squares with sharp knife. Yield: 16 to 20 brownies. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry"

S(Internet address): "http://www.teleport.com/~nuts/index.html" Yield: "20 brownies" - - - - - - - - - - - - - - - - - - Per serving: 161 Calories (kcal); 11g Total Fat; (58% calories from fat); 2g Protein; 15g Carbohydrate; 31mg Cholesterol; 92mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 26379 0 0 3677 0 * Exported from MasterCook * Oregon Hazelnut Oatmeal Cookies Recipe By Serving Size Categories Amount -------1 1 1 2 1 1 1/2 1 3/4 2 1/2 1 1 1 : : 18 Preparation Time :0:00 : Cookies/ Bars/ Brownies The Oregon Hazelnut Industry

Dundee Hazelnuts

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

Ingredient -- Preparation Method -------------------------------shortening granulated sugar firmly packed light brown sugar eggs vanilla plus 1 tablespoon sifted all-purpose flour -- divided baking soda salt quick oats -- uncooked finely chopped Oregon hazelnuts finely diced dried apricots chopped vanilla milk chips

Combine shortening, granulated sugar, brown sugar, eggs and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Combine 1 1/2 cups flour, baking soda and salt. Stir into creamed mixture with spoon. Stir in oats, then the hazelnuts. Toss apricots with remaining 1 tablespoon flour. Stir into dough. Stir in milk chips. Shape into 1 1/2-inch balls. Flatten slightly. Place 2 inches apart on ungreased baking sheet. Bake at 350�F for 11 to 13 minutes, or until slightly moist in center and just beginning to brown around edges. Remove immediately to waxed paper covered paper towels. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html" Yield: "3 dozen cookies"

- - - - - - - - - - - - - - - - - - Per serving: 367 Calories (kcal); 19g Total Fat; (46% calories from fat); 5g Protein; 46g Carbohydrate; 21mg Cholesterol; 171mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 26379 0 0 970 26787 2070 927 * Exported from MasterCook * Oregon Hazelnut Trail Mix Recipe By Serving Size Categories Amount -------6 1 1/2 1 1 1 1/2 1/2 : : 12 Preparation Time :0:00 : Appetizers/ Snacks The Oregon Hazelnut Industry

Dundee Hazelnuts

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

Ingredient -- Preparation Method -------------------------------Kix cereal coarsely chopped or whole, roasted Oregon hazelnuts cup golden raisins cup banana chips small package non-instant vanilla pudding cup honey cup peanut butter

Mix cereal, nuts, raisins and banana chips together. In saucepan, combine vanilla pudding and honey; bring to a boil and boil 30 seconds. Remove from heat. Stir in peanut butter; mix well. Pour over cereal mix and mix until coated. Put on cookie sheet to cool. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html" - - - - - - - - - - - - - - - - - - Per serving: 419 Calories (kcal); 24g Total Fat; (47% calories from fat); 7g Protein; 51g Carbohydrate; 1mg Cholesterol; 189mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 4 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 3677 0 0 1555 0 0 * Exported from MasterCook * Pasta Hoppin' John Recipe By :

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

: 8 Preparation Time :0:00 : National Pasta Assn. Vegetarian

Pasta

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

Ingredient -- Preparation Method -------------------------------Bow Ties, Wagon Wheels, or other medium pasta shape -- uncooked tablespoon vegetable oil medium onion -- chopped jalape�o pepper -- seeded and chopped OR teaspoon dried jalape�o flakes cloves garlic -- chopped green bell pepper -- seeded and chopped 28-ounce can crushed tomatoes 10-ounce package frozen black-eyed peas -- prepared according to 16-ounce can tablespoon tablespoons tablespoon OR black-eyed peas -- rinsed and drained cider vinegar chopped fresh cilantro OR dried cilantro Salt and black pepper -- to taste

Cook pasta according to package directions; drain. In large saut� pan, heat oil over medium heat. Saut� the onion, jalape�o, garlic and pepper until softened, about three minutes. Add tomatoes. Simmer 10 minutes partially covered. Stir occasionally. Add the black-eyed peas, vinegar and cilantro. Cover and simmer an additional 10 minutes. Season with salt and black pepper. Toss gently with cooked pasta and serve immediately. Serves 6-8 Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 318 Calories (kcal); 3g Total Fat; (8% calories from fat); 12g Protein; 61g Carbohydrate; 0mg Cholesterol; 138mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4365 0 0 20103 0 2130706543 0 0 0 3436 0 2130706543 0 0 0 2130706543 4826 * Exported from MasterCook * Pasta Pizza Recipe By Serving Size : : 8 Preparation Time :0:00

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

: National Pasta Assn. Vegetarian Measure -----------pound tablespoon tablespoon 8-ounce can tablespoon tablespoons tablespoons cup 16-ounce can cups cloves teaspoon cup can cup

Pasta

Ingredient -- Preparation Method -------------------------------Ziti, Rigatoni, or other medium pasta shape -- uncooked olive oil OR vegetable oil tomato sauce dried mixed Italian herbs OR minced fresh oregano AND minced fresh parsley grated Romano cheese crushed tomatoes OR chopped fresh tomatoes garlic -- minced hot red pepper flakes (optional) green bell pepper -- ribs and seeds removed, chopped chopped carrots chickpeas -- rinsed and drained green olives -- sliced shredded part-skim Mozzarella cheese

Prepare pasta according to package directions, reducing cooking time by 1 to 2 minutes; drain. Spray a 9 � 13 � 2-inch baking dish with vegetable cooking spray. Transfer pasta to baking dish and toss with the mixed herbs, tomato sauce and Romano cheese. Mix the garlic and hot red pepper flakes with the tomatoes and pour all over top of pasta. Layer the remaining ingredients, ending with the Mozzarella. Bake at 400�F for 15 minutes and serve. Serves 6-8 Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 400 Calories (kcal); 8g Total Fat; (17% calories from fat); 18g Protein; 64g Carbohydrate; 11mg Cholesterol; 334mg Sodium Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5662 0 0 2130706543 0 27170 0 2130706543 0 2130706543 0 2130706543 0 0 0 4714 0 0 0 0 921 * Exported from MasterCook *

Pasta Stuffed Pizza-Style Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : National Pasta Assn. Pork

Pasta Sauces

Amount -------30 13 3 2 1 1 1/2 1 3 1 1 3

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

medium teaspoons cup ounces large cups teaspoon teaspoon ounces cup

Ingredient -- Preparation Method -------------------------------Jumbo Shells OR Manicotti Shells -- uncooked zucchini -- grated garlic powder Italian-style bread crumbs pepperoni slices -- torn into small pieces egg white SAUCE low-sodium tomato sauce dried oregano dried basil part-skim Mozzarella cheese -- grated grated Parmesan cheese

1/4

Prepare pasta according to package directions. While pasta is cooking, preheat oven to 450�F. Toss the zucchini with the garlic powder and put it into a colander. Let it sit 5 minutes and then squeeze out as much moisture as possible. In a large bowl, mix zucchini mixture with bread crumbs, pepperoni and egg white, stirring well. In a medium mixing bowl, stir together the ingredients for the sauce. When pasta is done, drain well. Rinse with cold water and drain again. Stuff the shells with the filling mixture and arrange them in a 9 � 13 � 2-inch pan. Spoon the sauce over pasta and sprinkle with the Mozzarella and Parmesan cheeses. Bake uncovered 15 to 20 minutes or until the cheese has melted. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 567 Calories (kcal); 12g Total Fat; (18% calories from fat); 28g Protein; 86g Carbohydrate; 24mg Cholesterol; 1289mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 900315 0 2130706543 0 0 3768 0 0 0 26429 0 0 921 0 * Exported from MasterCook *

Pasta with Spaghetti Sauce Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Indiana Soybean Board Vegetables

Pasta Vegetarian

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

Measure -----------tablespoons cup cup cup cup 16-ounce jar teaspoon teaspoon cups

Ingredient -- Preparation Method -------------------------------soybean oil diced onion diced zucchini diced red pepper sliced button mushrooms spaghetti sauce Italian seasonings and salt pepper cooked corkscrew pasta

Heat oil in large nonstick skillet over medium-high heat; stir in onion, zucchini, pepper and mushrooms. Saut� until vegetables are crisp-tender. Add spaghetti sauce and seasonings; mix well. Bring mixture to boil, reduce heat and simmer 5 minutes. Stir in pasta. Makes 4 to 6 servings. Source: "Indiana Soybean Board" S(Internet address): "http://www.soyfoods.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 277 Calories (kcal); 9g Total Fat; (28% calories from fat); 7g Protein; 44g Carbohydrate; 0mg Cholesterol; 378mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 26099 20165 4977 0 3776 0 2836 * Exported from MasterCook * Pasta-Taco Salad Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : National Pasta Assn. Poultry

Pasta Salads

Amount -------8 8

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

Ingredient -- Preparation Method -------------------------------Wagon Wheels, Medium Shells or other medium pasta shape -- uncooked ground turkey

1 2

1/2 1/2

teaspoon cups cup cup recipe

1

chili powder shredded romaine lettuce diced avocado non-fat plain yogurt Tortilla chips -- optional Salsa Cruda -- (see recipe)

Prepare pasta according to package directions. While pasta is cooking, prepare the Salsa Cruda. When the pasta is done, drain well and rinse under cold water until completely cool. Crumble the turkey into a large skillet. Add chili powder. Place the skillet over medium heat and cook, stirring frequently, until the turkey is cooked through and crumbled into small bits. Drain the turkey in a colander. Drain the salsa well. In a straight-sided, 2-quart casserole dish, layer the pasta, then the lettuce, then the turkey and the avocado, then the salsa, reserving about 1/4 cup of the salsa for the top. Spread the non-fat yogurt in an even layer over the top and pour the remaining salsa over the yogurt. Cover the bowl tightly and refrigerate 2 to 4 hours. Bring to room temperature 30 minutes before serving. Garnish with tortilla chips, if desired. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 350 Calories (kcal); 9g Total Fat; (23% calories from fat); 20g Protein; 47g Carbohydrate; 45mg Cholesterol; 90mg Sodium Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4365 0 0 1280 0 20137 0 0 * Exported from MasterCook * Peanut Butter 'n Honey Cookies Recipe By Serving Size Categories Amount -------3/4 1/4 1 3/4 1 1 1/2 : : 12 Preparation Time :0:00 : Cookies/ Bars/ Brownies

The National Honey Board

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

Ingredient -- Preparation Method -------------------------------honey butter or margarine -- softened egg peanut butter vanilla extract all-purpose flour

1/2 1/2

teaspoon teaspoon

salt baking soda

In medium bowl, cream honey and butter until light and fluffy. Beat in egg, peanut butter and vanilla. Add flour, salt and baking soda; mix until combined. Drop dough, one tablespoon at a time, onto well-greased baking sheet. Dip fork into flour and press flat on each cookie to form an "x." Bake at 350�F for 10-12 minutes. Remove cookies from sheet and cool on wire rack. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" Yield: "24 Cookies" - - - - - - - - - - - - - - - - - - Per serving: 257 Calories (kcal); 13g Total Fat; (42% calories from fat); 6g Protein; 33g Carbohydrate; 26mg Cholesterol; 261mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 222 0 26964 0 0 0 0 * Exported from MasterCook * Peanut Butter and Chocolate Pull-Apart Rolls Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Breads Rolls

Fleischmann's Yeast Snacks

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

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

1/2 1/2

Ingredient -- Preparation Method -------------------------------DOUGH all-purpose flour (4 to 4 1/2 cups) sugar Fleischmann's� Rapid Rise Yeast salt milk water creamy peanut butter -- at room temperature FILLING semisweet chocolate pieces (6 ounces) creamy peanut butter ICING sifted powdered sugar creamy peanut butter or cocoa powder milk (1 to 2 tablespoons)

1 1/4 1 2 1

To make dough: In large bowl, combine flour, sugar, undissolved yeast and salt. Heat milk and water until very warm (120� to 130�F); stir into dry ingredients. Stir in peanut butter 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. To make filling: In small bowl, combine filling ingredients; blend well. Set aside. To shape and fill: Divide dough in half; roll each to 14-inch circle. Cut each into 6 wedges; place filling, dividing evenly, at wide end of each wedge. Beginning at wide end, roll up tightly; curve to form crescent. Arrange six crescents, seam side down, spoke fashion, on greased large baking sheet. Pinch ends at center to seal. Repeat with remaining crescents on separate pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 375�F for 15 to 20 minutes or until done, switching position of pans halfway through baking for even browning. Remove from pans; cool on wire racks. ____________________ To Make Icing: In small bowl, combine icing ingredients; stir until smooth. Drizzle on rolls. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "12 Rolls" - - - - - - - - - - - - - - - - - - Per serving: 396 Calories (kcal); 14g Total Fat; (29% calories from fat); 10g Protein; 62g Carbohydrate; 3mg Cholesterol; 357mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 14 0 26366 0 0 0 26964 0 0 4886 26964 0 0 0 2968 4138 * Exported from MasterCook * Peanut Butter and Jelly Coffee Cake Recipe By Serving Size Categories Amount -------4 1/4 1/2 1 : : 16 Preparation Time :0:00 : Breads Fleischmann's Yeast

Cakes

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

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

1 1 2

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

teaspoon cup cup cup cup cup

salt milk water butter or margarine -- cut into pieces eggs peanut butter -- at room temperature strawberry jam or preserves Powdered Sugar Icing POWDERED SUGAR ICING powdered sugar -- sifted milk (1 to 2 teaspoons) pure vanilla extract

1 1

1/2

cup tablespoon teaspoon

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, and salt. Heat milk, water 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 and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in remaining flour to make stiff batter; grease top. Cover tightly with plastic wrap; refrigerate 2 hours or up to 2 days. Remove dough to lightly floured surface; divide in half. Roll one dough half to 22- � 6-inch rectangle. Spread half of peanut butter over dough to within 1/2-inch of edges. Spread half of jam over peanut butter. Fold in half lengthwise; pinch edges to seal. Twist dough 6 times; form into coil and tuck end under dough. Place on greased baking sheet. Repeat with remaining dough half and filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 375�F for 25 to 30 minutes or until done, switching position of sheets halfway through baking for even browning. Remove from baking sheets and cool on wire rack. Drizzle with Powdered Sugar Icing. ____________________ Powdered Sugar Icing: In small bowl, combine 1 cup sifted powdered sugar, 1 to 2 tablespoons milk, and 1/2 teaspoon pure vanilla extract. Stir until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Coffee Cakes" - - - - - - - - - - - - - - - - - - Per serving: 315 Calories (kcal); 10g Total Fat; (27% calories from fat); 8g Protein; 51g Carbohydrate; 33mg Cholesterol; 234mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates NOTES : TIPS: � To measure liquid, pour into transparent liquid-ingredient measuring cup; read measurement at eye level. � To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife.

Nutr. Assoc. : 0 0 26366 0 4138 0 0 0 0 5150 1191 0 0 4138 5403 * Exported from MasterCook * Peanut Butter Fudge Recipe By Serving Size Categories Amount -------2/3 2 1 1 1 : : 24 Preparation Time :0:00 : Candies

Marshmallow Fluff�

Measure Ingredient -- Preparation Method ------------ -------------------------------cup milk cups sugar cup smooth or crunchy peanut butter 7 1/2-ounce jar Marshmallow Fluff� teaspoon vanilla

Grease a 8-inch square baking pan; set aside. In large saucepan combine milk and sugar. Over medium-high heat, cook stirring constantly, to 230� to 235�F. on a candy thermometer or soft ball stage (when a small amount of mixture dropped into very cold water forms a ball which flattens on removal from water). Remove from heat , cool slightly and blend in peanut butter, Fluff� and vanilla. Pour into pan and cool until sets. Source: "Marshmallow Fluff�" S(Internet address): "http://www.marshmallowfluff.com" Yield: "1 1/2 Pounds" - - - - - - - - - - - - - - - - - - Per serving: 162 Calories (kcal); 6g Total Fat; (30% calories from fat); 3g Protein; 26g Carbohydrate; 1mg Cholesterol; 59mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 5011 5776 0 * Exported from MasterCook * Peanut Butter Sheet Cake Recipe By Serving Size Categories Amount -------1/2 1 : : 14 Preparation Time :0:00 : Cakes

Monitor Sugar

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

Ingredient -- Preparation Method -------------------------------peanut butter water

2 2 2 2 1 1

sticks cups cups teaspoon teaspoon cup

1/2

margarine flour unbeaten eggs Big Chief sugar salt baking soda buttermilk

Bring peanut butter, water and margarine to a rapid boil. Pour peanut butter/water mixture over combined dry ingredients. Mix well and add unbeaten eggs and buttermilk. Mix together and pour into a greased and floured sheet cake pan. Bake at 350�F for 20 to 25 minutes. Description: "An easy recipe for an amazing dessert!" Source: "Monitor Sugar" S(Internet address): "http://www.monitorsugar.com/" Yield: "7 cups" T(Baking Time): "0:25" - - - - - - - - - - - - - - - - - - Per serving: 359 Calories (kcal); 19g Total Fat; (45% calories from fat); 5g Protein; 45g Carbohydrate; 27mg Cholesterol; 456mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 3218 27112 0 0 0 * Exported from MasterCook * Peanut Butter Turtle Rolls Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Breads Rolls

Fleischmann's Yeast Snacks

Amount -------4 1/2 2 1 1 1/2 1/2 1 1 16

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

Ingredient -- Preparation Method -------------------------------all-purpose flour (4 to 4 1/2 cups) sugar Fleischmann's� Rapid Rise Yeast salt milk water peanut butter -- at room temperature egg -- beaten with water Chopped peanuts and/or sugar -- optional peanut or date pieces

In large bowl, combine 2 cups flour, 1/2 cup sugar, undissolved yeast and salt. Heat milk and water until very warm (120� to 130�F); stir into dry ingredients. Stir in peanut butter 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. Grease two large baking sheets. Divide dough into eight equal pieces. To make one turtle from each piece: Reserve 1/4 dough. Shape remaining dough into smooth ball for body. Place on greased baking sheet. Divide reserved dough in half. From one half, pinch off small piece and roll to small rope for tail; form remaining piece into oblong head. Place head and tail partially under body in appropriate places; pinch to seal. Divide remaining half into four equal pieces. Form into 2-inch ropes for legs; place partially under body in appropriate places. Repeat with remaining dough to make eight turtles. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. With scissors, make four snips (1/8-inch deep), in crisscross fashion, across body to mark shell. Make two small cuts at end of each leg to web feet. Brush turtles with egg mixture and sprinkle body with peanuts and/or sugar, if desired. Insert two peanut pieces in each head for eyes. Bake at 375�F for 15 to 20 minutes or until done. Remove from sheets; cool on wire racks. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "8 Rolls" - - - - - - - - - - - - - - - - - - Per serving: 404 Calories (kcal); 10g Total Fat; (23% calories from fat); 13g Protein; 65g Carbohydrate; 28mg Cholesterol; 366mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 0 2130706543 * Exported from MasterCook * Peppermint Crisp Ice Cream Pie Recipe By Serving Size Categories Amount -------: : 12 Preparation Time :0:00 : Chocolate Manufacturers Assn. Pies

Ice Cream/ Frozen Yogurt

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

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

2 6 7 2 1 1 1

cups tablespoons ounces tablespoons quart quart cup

CHOCOLATE CRUMB CRUST chocolate wafer cookies (9 ounce package) -- crushed unsalted butter (3/4 stick) -- melted CHOCOLATE SAUCE semisweet chocolate chips or semisweet chocolate chopped vegetable oil chocolate ice cream -- refrigerator-softened 30 minutes peppermint ice cream -- refrigerator-softened 30 minutes peppermint candy (about 5 1/2 ounces) -- coarsely chopped

Preheat oven to 325�F. Butter 9" springform pan. In large bowl, mix chocolate cookie crumbs and melted butter, stirring mixture until crumbs are moistened evenly. Transfer crumbs to prepared pan. Use fingers to press crumbs evenly over the bottom and 1 inch up the sides of the pan. Bake crust for 6 minutes. Cool crust completely. In top of double boiler over barely simmering water, or in a microwave following manufacturer's directions for melting chocolate, stir chocolate and vegetable oil until chocolate is melted and mixture is smooth. Using a metal spatula, spread softened chocolate ice cream over crumb crust. Sprinkle half of the peppermint candy evenly over ice cream. Using a teaspoon, drizzle 3 tablespoons of chocolate sauce evenly over chocolate coating. Sprinkle remaining peppermint candy evenly over peppermint ice cream. Drizzle 2 tablespoons of chocolate coating in thin, crisscrossing lines over the peppermint candy. Place remaining chocolate sauce in heatproof container. Cover and refrigerate to serve with pie. (The chocolate sauce can be refrigerated up to 3 weeks.) Cover pie tightly with plastic wrap, then aluminum foil. Freeze at least 6 hours, or up to 2 weeks. To serve, remove chocolate sauce from refrigerator and warm in microwave or in top of double boiler over barely simmering water. Stir until mixture is melted and pourable. Remove ice cream pie from freezer 10 to 15 minutes before serving. Dip a dish towel in hot water and wring it dry. Hold hot towel around sides of springform pan for 15 seconds. Release sides of pan. Using a sharp knife, cut ice cream pie into wedges. Pass around the pitcher of warm chocolate sauce. Chocolate sauce makes about 1/2 cup. Source: "Chocolate Manufacturers Association" S(Internet address): "http://www.candyusa.org/" - - - - - - - - - - - - - - - - - - Per serving: 593 Calories (kcal); 29g Total Fat; (43% calories from fat); 6g Protein; 81g Carbohydrate; 51mg Cholesterol; 303mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 5 1/2

Other Carbohydrates NOTES : A chocolate crumb crust holds peppermint and chocolate ice cream that is layered with crisp peppermint candy and a chocolate sauce. Pass additional chocolate sauce to pour over slices of ice cream pie. At holiday time, garnish each slice of pie with a festive candy cane. Nutr. Assoc. : 0 2647 1553 0 0 4886 0 0 1459 900668 0 * Exported from MasterCook * Peppermint Fields Recipe By Serving Size Categories : : 1 Preparation Time :0:00 : Beverages Ice Cream/ Frozen Yogurt

Desserts Stash Tea

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

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

Ingredient -- Preparation Method -------------------------------FOR EACH 16-OUNCE GLASS vanilla ice cream Stash Peppermint tea bags vanilla syrup (optional)

In a blender, mix ingredients until fully blended. (Cut open tea bags and mix contents with ice cream.) Garnish with fresh mint leaves. Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/" Yield: "1 16 ounce glass" - - - - - - - - - - - - - - - - - - Per serving: 541 Calories (kcal); 29g Total Fat; (46% calories from fat); 10g Protein; 65g Carbohydrate; 116mg Cholesterol; 217mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 4 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 5263 2130706543 * Exported from MasterCook * Pepperoni Pasta Ruffles Recipe By Serving Size Categories Amount : : 8 Preparation Time :0:00 : Pasta

Rag�

Measure

Ingredient -- Preparation Method

-------1 1 1 1 1 8 1

------------ -------------------------------small green pepper -- diced small red pepper -- diced tablespoon olive oil 28-ounce jar Rag� Hearty Pasta Sauce 3 1/2-ounce package sliced pepperoni -- sliced in half ounces Mozzarella cheese -- diced 14-ounce package pasta ruffles -- cooked and drained

In a large skillet, saut� green and red peppers in olive oil until tender. Add sauce and simmer over low heat, stirring occasionally about 10 minutes or until heated through. Spoon sauce, pepperoni, and cheese over hot pasta; toss to coat well. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 444 Calories (kcal); 16g Total Fat; (33% calories from fat); 17g Protein; 56g Carbohydrate; 35mg Cholesterol; 767mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 474 0 0 848 0 * Exported from MasterCook * Pizza Pork Hoagies Recipe By Serving Size Categories Amount -------6 1/2 1/2 1/2 6 : : 6 Preparation Time :0:00 : Burgers/ Sandwiches Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless pork loin chops -- cut into thin strips Italian dressing pizza sauce shredded Mozzarella cheese sandwich buns

Place pork strips and Italian dressing into a self-sealing plastic bag. Marinate in refrigerator 2-24 hours. Drain marinade and discard. Heat a large nonstick skillet over medium heat; add pork strips and stir-fry until just done and lightly browned, 6-8 minutes. Open sandwich buns and place on cookie sheet. Spread 1-1/2 tablespoons pizza sauce over bottom halves of buns. Divide pork strips into six equal parts and place atop pizza sauce. Top each pork sandwich with 1-1/2

tablespoons shredded cheese. Bake in a 350�F oven 5 minutes or until cheese melts and bun is lightly toasted. Close buns to serve. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 421 Calories (kcal); 25g Total Fat; (52% calories from fat); 25g Protein; 26g Carbohydrate; 49mg Cholesterol; 1203mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 887 758 0 0 713 * Exported from MasterCook * Popcorn Fluff� Puffs Recipe By Serving Size Categories Amount -------1 1/4 8 : : 9 Preparation Time :0:00 : Cookies/ Bars/ Brownies

Marshmallow Fluff�

Measure Ingredient -- Preparation Method ------------ -------------------------------7 1/2-ounce jar Marshmallow Fluff� cup butter or margarine cups unsalted, unbuttered popcorn, popped

Grease a 9 � 9-inch baking pan and set aside. Combine Fluff� and butter in a micro-wave safe dish. Cook on HIGH* 2 minutes; stir and cook 1 minute more. (Or combine Fluff� and butter in a medium saucepan over medium-high heat, stirring constantly until Fluff� boils.) Stir in popcorn. Using a spatula or waxed paper pat into pan. Cool. Cut into bars. Makes nine 3-inch puffs. Source: "Marshmallow Fluff�" S(Internet address): "http://www.marshmallowfluff.com" Yield: "9 Puffs" - - - - - - - - - - - - - - - - - - Per serving: 151 Calories (kcal); 5g Total Fat; (31% calories from fat); 1g Protein; 25g Carbohydrate; 14mg Cholesterol; 65mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates NOTES : *Based on a 600-watt oven. Nutr. Assoc. : 5776 0 2025

* Exported from MasterCook * Pork Chop and Apple Bake Recipe By Serving Size Categories Amount -------4 1 2 1 1 1/4 2 1 1/4 1 : : 4 Preparation Time :0:00 : Casseroles Swift & Company

Pork

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

Ingredient -- Preparation Method -------------------------------rib or loin pork chops -- cut 1/2 to 3/4 inch thick shortening sliced raw potato sliced onions salt nutmeg firm red cooking apples -- cored and cut into wedges apple juice cornstarch

In skillet, brown chops on both sides in shortening over moderate heat. Remove from skillet and arrange in shallow 2-quart casserole. Add potato and onion to drippings in skillet; heat thoroughly, stirring carefully. Sprinkle with salt and nutmeg. Stir in apple wedges. Spoon mixture over chops. Add 1 cup apple juice to skillet; heat until simmering. Pour over apple-potato mixture. Cover casserole; bake in 350�F oven for 45 minutes or until chops and vegetables are tender. Using a slotted spoon, place apple-potato mixture on serving platter. Arrange chops on top. Combine remaining 1/4 cup apple juice and cornstarch; stir until free of lumps. Pour into pan juices, cook until thickened, stirring constantly. Serve sauce over chops or separately, as desired. Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 312 Calories (kcal); 9g Total Fat; (25% calories from fat); 21g Protein; 37g Carbohydrate; 47mg Cholesterol; 580mg Sodium Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4576 0 4600 0 0 0 4694 0 0 * Exported from MasterCook * Rigatoni Vegetable Casserole Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Casseroles Pasta

National Pasta Assn. Vegetables

Vegetarian Amount -------8 3 3 3 2 3 2 1/4 1/2 Measure -----------ounces cups tablespoons tablespoons tablespoons cups cup Ingredient -- Preparation Method -------------------------------Rigatoni, Ziti, or other medium pasta shape -- uncooked broccoli florets carrots -- thinly sliced diagonally Vegetable oil cooking spray margarine minced onion flour skim milk grated Edam cheese Salt and freshly ground black pepper -- to taste

Prepare pasta according to package directions. Five minutes before pasta is done, add carrots to pasta. Cook 3 minutes; add broccoli to pasta. Cook remaining 2 minutes. When pasta and vegetables are done, drain well. Lightly spray a 2-quart casserole dish with cooking spray; set aside. Preheat oven to 375�F. In a medium saucepan, melt margarine over low heat. Add onion and saut� about 2 minutes. Stir in flour and continue cooking and stirring until mixture thickens. Add milk and cheese and cook until cheese is melted. Season with salt and pepper to taste. Mix pasta and vegetables with sauce. Transfer to casserole dish. Bake for 25 to 30 minutes or until heated through. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 450 Calories (kcal); 14g Total Fat; (27% calories from fat); 19g Protein; 63g Carbohydrate; 15mg Cholesterol; 246mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5662 2358 0 1563 0 0 0 0 1466 4826 0 * Exported from MasterCook * Salmon Deviled Eggs Recipe By Serving Size Categories Amount -------8 1 :Susan, Juneau, Alaska : 16 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Snacks

Fish/ Seafood

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

Ingredient -- Preparation Method -------------------------------hard boiled eggs 6 1/2-ounce can salmon

5 1/4 1/4 1/8

tablespoons teaspoon teaspoon teaspoon

tartar sauce dill -- dried salt pepper

Hard boil and cool eggs. Split lengthwise, scoop out center, mash and mix with salmon, tartar sauce, dill, salt and pepper. Fill eggs back up and chill. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 78 Calories (kcal); 6g Total Fat; (68% calories from fat); 5g Protein; 1g Carbohydrate; 115mg Cholesterol; 159mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3236 2465 0 0 0 0 * Exported from MasterCook * Salmon Macaroni Salad Recipe By Serving Size Categories Amount -------1 1 1 1 1 1/2 1 1 1 1 1 1 1/2 1 :Adeline, Juneau, Alaska : 8 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Pasta

Fish/ Seafood

Measure -----------small bag medium small clove cups small jar small bag tablespoon cup cup teaspoon teaspoon tablespoon

Ingredient -- Preparation Method -------------------------------salad macaroni (small seashell) stalk broccoli -- chopped chopped onion garlic -- chopped salmon-canned or cooked artichoke hearts -- chopped sliced almonds mustard sour cream mayonnaise celery salt horseradish lemon juice

Boil macaroni-when almost done add chopped broccoli. Drain. Add rest of the ingredients. Garnish with parsley, paprika and almonds. Best if flavors blend in refrigerator overnight. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - Per serving: 491 Calories (kcal); 42g Total Fat; (73% calories from fat); 16g Protein; 18g Carbohydrate; 46mg Cholesterol; 650mg Sodium Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4913 2653 0 0 2465 42 0 0 0 0 0 0 0 * Exported from MasterCook * Salmon Won Tons Recipe By Serving Size Categories Amount -------1 1 1 1 1 1 2 1 :Grace, Juneau, Alaska : 12 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Fish/ Seafood

Appetizers/ Snacks

Measure Ingredient -- Preparation Method ------------ -------------------------------8-ounce package cream cheese -- softened cup flaked salmon (canned or cooked) tablespoon onion -- minced clove garlic -- crushed and minced package Won Ton wrappers cup tablespoons teaspoon SAUCE chili sauce horseradish Worcestershire sauce

Mix cream cheese, salmon, onion, and garlic together. Lay out won ton wrappers, and place 1 teaspoon of the mixture in the center of each. Moisten edges of each with water. Fold over and pinch edges well to seal. Ask mom or dad to deep fat fry the won tons at 375�F until golden brown. Drain well on absorbent paper. Serve hot with a sauce. Cuisine: "Asian" Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 101 Calories (kcal); 8g Total Fat; (68% calories from fat); 6g Protein; 2g Carbohydrate; 31mg Cholesterol; 178mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 2465 0 0 5617 0 0 0 0 0

* Exported from MasterCook * Saucy Pizza Pockets Recipe By Serving Size Categories : : 10 Preparation Time :0:15 : Appetizers/ Snacks Pizza

Nat. Pork Producers Council Pork

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

Measure Ingredient -- Preparation Method ------------ -------------------------------pound ground pork teaspoon garlic salt cup pizza sauce 7 1/2-ounce packages refrigerated tube biscuits cup shredded Mozzarella cheese slices pepperoni or Canadian-style bacon (optional)

Place ground pork and garlic salt in large skillet over medium heat; cook for 5 minutes, stirring occasionally, until pork is no longer pink. Stir in pizza sauce and cook & stir for a couple minutes more. Spray two large baking sheets with nonstick vegetable spray. Arrange biscuits on baking sheets, leaving space between each. Flatten biscuits with hands. Spoon 1 tablespoon of meat sauce onto center of half of the biscuits. Sprinkle with 1 tablespoon cheese. Option: add a slice of pepperoni or Canadian-style bacon to inside of the pocket. Carefully top with remaining biscuits. Seal together outside edges of the top and bottom biscuits by pressing down with the tines of a fork. Bake in a 425�F oven for 10-13 minutes, or until golden brown. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:15" - - - - - - - - - - - - - - - - - - Per serving: 239 Calories (kcal); 14g Total Fat; (51% calories from fat); 8g Protein; 21g Carbohydrate; 22mg Cholesterol; 792mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 450 0 4441 0 * Exported from MasterCook * Shredded Pork Tacos

Recipe By Serving Size Categories

: : 12 Preparation Time :0:15 : Main Dish Pork

Nat. Pork Producers Council Wrap Recipes

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

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

Ingredient -- Preparation Method -------------------------------shredded or finely chopped roast pork chopped onion garlic -- minced diced jalape�o pepper flour tortillas -- warmed shredded lettuce diced tomatoes shredded Cheddar cheese Salsa -- as desired

In nonstick skillet, sweat onion and garlic over medium heat for 5 minutes, until soft and translucent. Add cooked pork; toss lightly. Heat thoroughly. Stir in jalape�o pepper. In each tortilla, roll up 1/4 cup shredded pork, a portion of the lettuce, tomatoes, 1 tablespoon cheese and top with salsa, if desired. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 426 Calories (kcal); 20g Total Fat; (41% calories from fat); 18g Protein; 43g Carbohydrate; 48mg Cholesterol; 424mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3623 0 0 20102 0 0 26066 0 2130706543 * Exported from MasterCook * Sir Keith's French Toast Recipe By Serving Size Categories Amount -------4 1 1/2 1 8 1 1 : : 8 Preparation Time :0:00 : Breakfast/ Brunch

California Egg Commission

Measure -----------large cup teaspoon teaspoon ounces loaf cup

Ingredient -- Preparation Method -------------------------------California Fresh Eggs milk cinnamon vanilla softened cream cheese sour French bread -- sliced marmalade

Orange butter (recipe follows) Powdered sugar 8 1 1 ounces pound pound 6-ounce can ORANGE BUTTER cream cheese powdered sugar margarine frozen orange juice -- thawed

1/2

Whisk together eggs, milk, cinnamon and vanilla Spread softened cream cheese on one side of French bread. Spread marmalade over cream cheese. Put two slices of bread together so that cheese and marmalade are inside. Dip in egg mixture. Cook on griddle until brown on both sides. Sprinkle with sugar and serve with orange butter. Orange Butter: Beat all ingredients together well. Can be frozen until ready to use. Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " - - - - - - - - - - - - - - - - - - Per serving: 968 Calories (kcal); 48g Total Fat; (43% calories from fat); 14g Protein; 124g Carbohydrate; 174mg Cholesterol; 851mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 9 Fat; 5 1/2 Other Carbohydrates NOTES : Lord Bradley's Inn * 43344 Mission Blvd. * Mission San Jose * Fremont, CA 94539 * (510) 490-0520 Keith and Ann Medeiros have had great success with this recipe! Nutr. Assoc. : 3854 0 0 0 473 593 0 2130706543 0 0 0 0 0 0 1007 * Exported from MasterCook * Sloppy Joe Pizza Recipe By Serving Size Categories Amount -------1 3/4 1 3/4 1/2 3/4 3/4 : : 4 Preparation Time :0:00 : Beef Texas Beef Council

Pizza

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

Ingredient -- Preparation Method -------------------------------lean ground beef prepared barbecue sauce Italian bread (12 inches) frozen corn -- defrosted green onion -- sliced Colby cheese -- shredded Monterey Jack cheese -- shredded

Heat oven to 425 degrees. In large nonstick skillet, brown ground beef over medium heat 8 to 10 minutes or until no longer pink, stirring

occasionally. Pour off drippings. Stir in corn, barbecue sauce, green onions and salt, if desired; heat through. Place bread shell on large baking sheet. Top evenly with beef mixture; sprinkle with cheese. Bake 12 to 16 minutes or until cheese is melted; cut into 8 wedges. Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" Start to Finish Time: "0:30" - - - - - - - - - - - - - - - - - - Per serving: 836 Calories (kcal); 42g Total Fat; (45% calories from fat); 42g Protein; 71g Carbohydrate; 124mg Cholesterol; 1368mg Sodium Food Exchanges: 4 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 85 3769 0 0 0 0 * Exported from MasterCook * Smucker's Fudge Pops Recipe By Serving Size Categories Amount -------1 2 1/4 1/4 : : 12 Preparation Time :0:00 : Desserts The J.M. Smucker Company

Frozen

Measure Ingredient -- Preparation Method ------------ -------------------------------11.75-ounce jar Smucker's Hot Fudge Topping (at room temperature) cups skim milk -- * see note cup water

In a deep mixing bowl, using a wire whisk, mix together all ingredients until well blended. Mixture should resemble dark chocolate milk, and Fudge Topping should not be in lumps. Carefully transfer mixture to a pitcher. Slowly pour mixture into plastic pop molds; put tops (holder/sticks) onto the mold so that each pop will have a stick. Place molds on a baking sheet and put into freezer until solid, about 5 hours. To remove pop(s) from mold, quickly dip mold(s) into hot water, being sure that water doesn't touch the pops. Source: "The J.M. Smucker Company"

- - - - - - - - - - - - - - - - - - Per serving: 113 Calories (kcal); 4g Total Fat; (27% calories from fat); 3g Protein; 20g Carbohydrate; 1mg Cholesterol; 120mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates NOTES : *2% milk or whole milk can be substituted for skim milk. Nutr. Assoc. : 2640 0 0 * Exported from MasterCook * Speedy Ziti with Zesty Chicken Recipe By Serving Size Categories Amount -------1 12 2 1 1 2 2 1 : : 4 Preparation Time :0:00 : National Pasta Assn. Poultry

Pasta

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

1/4 1/4

Ingredient -- Preparation Method -------------------------------Ziti, Mostaccioli or other medium pasta shape -- uncooked ounces chopped, cooked chicken teaspoons butter or margarine medium onion -- chopped tablespoon Dijon mustard tablespoons all-purpose flour cups low-sodium chicken broth cup lemon juice 10-ounce package frozen peas -- defrosted and drained cup fresh parsley -- chopped Salt and pepper -- to taste

Prepare pasta according to package directions. While pasta is cooking, warm the butter or margarine over medium heat in a large skillet. Add the onion and cook for 3 minutes. Stir in the Dijon mustard and flour. Very gradually whisk in the chicken broth. Bring the broth to a boil and stir in the lemon juice, peas and parsley. When pasta is done, drain it well. Toss pasta and cooked chicken with sauce, season with salt and pepper and serve. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 681 Calories (kcal); 9g Total Fat; (11% calories from fat); 51g Protein; 103g Carbohydrate; 77mg Cholesterol; 240mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5662 4732 0 0 0 0 0 0 0 0 0

* Exported from MasterCook * Spicy Bean Tacos Recipe By Serving Size Categories Amount -------2 1 1/4 1/4 1 3 12 1 1 2 : : 6 Preparation Time :0:00 : Main Dish

Ontario White Bean Producers

Measure -----------tablespoons medium teaspoon teaspoon Dash 19-ounce can drops cup cup

Ingredient -- Preparation Method -------------------------------butter onion -- chopped garlic powder ground cumin pepper beans in sauce Tabasco sauce (3 to 4 drops) taco shells sliced mushrooms grated Cheddar cheese tomatoes -- cored and diced Shredded Ontario lettuce (in season)

Saut� onion in butter in skillet until softened. Stir in garlic powder, cumin and pepper. Cook 2 minutes. Add beans and Tabasco sauce. Simmer uncovered 10 minutes, stirring frequently. Warm taco shells in oven, if desired, at 350 degrees F (180 degrees C) 5 minutes. Divide bean mixture equally amongst taco shells. Top with mushrooms, cheese, tomatoes and lettuce. Pita bread may be used instead of taco shells. Makes 12 tacos. Allow 2 per serving.

Source: "Ontario White Bean Producers" S(Internet address): "http://users.imag.net/~lon.whitepeabeans/" Yield: "12 Tacos" - - - - - - - - - - - - - - - - - - Per serving: 342 Calories (kcal); 17g Total Fat; (43% calories from fat); 12g Protein; 38g Carbohydrate; 36mg Cholesterol; 654mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Ontario White Bean Producers 4206 Raney Crescent London, Ontario N6L 1C3 Canada Tel: (519) 652-3566 Fax: (519) 652-9607

E-mail: whitepeabeans@wwdc.com Nutr. Assoc. : 0 0 0 0 0 255 1471 0 0 0 0 0 * Exported from MasterCook * Spooky Honey Popcorn Balls Recipe By Serving Size Categories Amount -------1/2 1/4 1 1/2 5 : : 6 Preparation Time :0:00 : Candies

The National Honey Board

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

Ingredient -- Preparation Method -------------------------------honey sugar butter ground cinnamon warm popped popcorn

Combine honey, sugar and 1 tablespoon butter in 2-quart microwave-safe container. Microcook, covered with plastic wrap, at HIGH (100%) 5-1/2 to 7 minutes or to 275 degrees F. Pour over warm popcorn; stir with wooden spoon until popcorn is thoroughly coated. Cool until mixture can be handled. Butter hands and shape popcorn into balls. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" Yield: "6 popcorn balls" - - - - - - - - - - - - - - - - - - Per serving: 181 Calories (kcal); 4g Total Fat; (21% calories from fat); 1g Protein; 37g Carbohydrate; 5mg Cholesterol; 102mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2 Other Carbohydrates NOTES : Eat within a few hours or store tightly covered to maintain crispness. Nutr. Assoc. : 0 0 0 0 1155 * Exported from MasterCook * Sugar 'n Spice Bunnies Recipe By Serving Size Categories Amount -------5 1/2 : : 10 Preparation Time :0:00 : Breads Holiday

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------all-purpose flour (5 1/2 to 6 cups)

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

1

cup packages teaspoon teaspoon teaspoon teaspoon cup cup cup cups

sugar Fleischmann's� Rapid Rise Yeast ground cinnamon salt ground allspice ground nutmeg milk water margarine eggs finely chopped walnuts Confectioners' Sugar Frosting GARNISH Semisweet chocolate chips Pink-colored sugar Jellybeans

1 2 1/2

cup tablespoons teaspoon

CONFECTIONERS' SUGAR FROSTING confectioners' sugar milk vanilla extract

In large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast, cinnamon, salt, allspice and nutmeg. Heat milk, water and margarine until very warm (125� to 130�F); mix into dry ingredients. Stir in eggs, walnuts 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. Divide dough into 10 equal pieces. On lightly floured surface, roll each to 24-inch rope. Cut each rope into pieces and shape into bunny: 13-inch piece (coil for body), 6-inch piece (coil for head), two 2-inch pieces (shape into pointed ears) and one 1-inch piece (roll to ball for tail). Place, 2 inches apart, on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 30 minutes. Bake at 375�F for 15 to 20 minutes or until done. Remove from sheets; cool on wire racks. Makes 10 bunnies. Brush with Confectioners' Sugar Frosting while bunnies are warm; decorate with chocolate chips for eyes, halved jelly beans for noses and colored sugar for ears. Pipe remaining frosting for whiskers. ____________________ Confectioners' Sugar Frosting: Combine 1 cup confectioners' sugar, 2 tablespoons milk and 1/2 teaspoon vanilla extract; beat until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "10 bunnies" - - - - - - - - - - - - - - - - - - Per serving: 537 Calories (kcal); 19g Total Fat; (31% calories from fat); 14g Protein; 79g Carbohydrate; 41mg Cholesterol; 204mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 0 0 20187 0 0 0 0 0 0 0 2788 0 0 * Exported from MasterCook * Summertime Garden Pasta Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Florida Tomato Committee Vegetables

Pasta Vegetarian

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

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

Ingredient -- Preparation Method -------------------------------firm, ripe, red tomatoes -- washed and cored olive oil basil leaves -- washed, torn into strips Salt and freshly ground pepper 10 ounce package frozen peas pound garden style rotini pasta tablespoons butter tablespoons freshly grated Parmesan cheese

On a cutting board, dice tomatoes with a utility knife. Warm the olive oil in a large saut� pan, over medium heat. Add the diced tomato, half of the strips of basil, salt and pepper to taste. Stir often with the wooden spoon, for at lease 30 minutes or until thick. Add the frozen peas and reduce heat to low while cooking pasta. Add 1 tablespoon of salt to a large pot of water and bring to a boil. Add pasta and cook for 8 to 10 minutes. Very carefully remove pot from stove, place it into sink and drain. Pour the drained pasta into a bowl and toss with the butter, remaining strips of basil, and the hot tomato sauce. Sprinkle with freshly grated cheese. Serves 4-6 Description: "The flavor of ripe, fresh tomatoes is so satisfying. Very little is needed to make a wonderful pasta dish and it is simple for little hands to create." Source: "Florida Tomato Committee" - - - - - - - - - - - - - - - - - - Per serving: 315 Calories (kcal); 13g Total Fat; (35% calories from fat); 10g Protein; 41g Carbohydrate; 13mg Cholesterol; 169mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 26093 0 3333 0 0 4785 0 3562 * Exported from MasterCook * Super Fast Honey Snack Recipe By Serving Size Categories Amount -------1/2 1/4 : : 8 Preparation Time :0:00 : Snacks

The National Honey Board

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

Ingredient -- Preparation Method -------------------------------peanut butter honey

Mix peanut butter with honey. Use as a dip for carrot and celery sticks, and pear and apple slices. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 128 Calories (kcal); 8g Total Fat; (53% calories from fat); 4g Protein; 12g Carbohydrate; 0mg Cholesterol; 76mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 * Exported from MasterCook * Super Fruit Fluff� Recipe By Serving Size Categories Amount -------1 1 2 3 : : 1 Preparation Time :0:00 : Marshmallow Fluff�

Shakes

Measure -----------cup small large

Ingredient -- Preparation Method -------------------------------chilled fruit juice banana -- cut up spoonfuls Marshmallow Fluff� ice cubes

Into blender container put fruit juice, banana, Marshmallow Fluff� and ice cubes. Blend 30 seconds or until smooth. Source: "Marshmallow Fluff�" S(Internet address):

"http://www.marshmallowfluff.com" - - - - - - - - - - - - - - - - - - Per serving: 340 Calories (kcal); 1g Total Fat; (2% calories from fat); 3g Protein; 83g Carbohydrate; 0mg Cholesterol; 26mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fruit; 0 Fat; 2 Other Carbohydrates Nutr. Assoc. : 1006 0 5776 0 * Exported from MasterCook * Taco Pizza Recipe By Serving Size Categories Amount -------2 1/4 1/2 1 1 1 3 1 2 1 1 1 1/4 : : 8 Preparation Time :0:00 : Beef Pizza

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------CRUST all-purpose flour (2 1/4 to 2 3/4 cups) cornmeal Fleischmann's� Rapid Rise Yeast salt very warm water (120� to 130�F) vegetable oil

TOPPING pound lean ground beef teaspoons chili powder teaspoon salt cup prepared mild or medium chunky salsa 2 1/4 ounce can sliced ripe olives -- drained cup shredded Cheddar cheese Thinly sliced lettuce Chopped tomatoes Additional shredded Cheddar cheese Taco sauce Sour cream Guacamole

To make crust: In large bowl, combine 1 cup flour, cornmeal, undissolved yeast and salt; stir in water and oil. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth, about 4 to 6 minutes. Cover; let rest 10 minutes. To make topping: In large nonstick skillet, brown ground beef over medium-high heat 4 to 6 minutes or until no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings. Season beef with chili powder and salt; stir in salsa and olives. Set aside. Roll dough to 13-inch circle. Transfer to greased 12-inch pizza pan; form 3/4-inch high rim along edge. Spoon beef mixture onto dough to within 1/2

inch of edge; top with cheese. Bake at 425�F on lowest oven rack 20 to 25 minutes or until crust is golden brown. Serve hot with additional toppings, if desired. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 (12-inch) Pizza" - - - - - - - - - - - - - - - - - - Per serving: 459 Calories (kcal); 20g Total Fat; (37% calories from fat); 25g Protein; 48g Carbohydrate; 43mg Cholesterol; 854mg Sodium Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 14 0 5626 0 26366 0 3728 0 0 0 0 1325 4281 20152 0 0 0 0 0 0 * Exported from MasterCook * Taco Rico Wraps Recipe By Serving Size Categories Amount -------1 1 3 1 1 18 : : 6 Preparation Time :0:00 : Main Dish Wrap Recipes

The Rice Council

Measure -----------pound 16-ounce jar cups 11-ounce can cup

Ingredient -- Preparation Method -------------------------------lean ground turkey or beef prepared chunky salsa cooked rice corn -- drained shredded Monterey Jack cheese (4 ounces) flour or corn tortillas -- warmed

Brown turkey in large nonstick skillet over medium-high heat; drain fat and liquid, if necessary. Stir in salsa, rice and corn. Cook over medium heat, covered, for 5 to 10 minutes or until no liquid remains. Spoon 1/3 cup mixture in each tortilla, top with about 1 tablespoon cheese. Roll up; serve. Makes 6 servings. (3 tacos each) Source: "The Rice Council" S(Internet address): "http://www.usarice.com/domestic/recipes/" - - - - - - - - - - - - - - - - - - Per serving: 1055 Calories (kcal); 27g Total Fat; (23% calories from fat); 43g Protein; 159g Carbohydrate; 66mg Cholesterol; 1628mg Sodium

Food Exchanges: 10 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5686 1325 0 26006 26152 3310 * Exported from MasterCook * Tasty Taco Salad Recipe By Serving Size Categories Amount -------1 1 1/4 2 1/4 1 2 : : 4 Preparation Time :0:25 : Nat. Pork Producers Council Salads

Pork

Measure -----------pound 8-ounce cans cup teaspoons teaspoon head

1/4

cup

Ingredient -- Preparation Method -------------------------------lean ground pork tomatoes -- cut up chopped onion chili powder -- to taste garlic powder Salt and pepper -- to taste iceberg lettuce tomatoes -- cut in wedges shredded Cheddar cheese (1 ounce)

In heavy 9-inch skillet, brown ground pork over moderate heat. Drain. 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. Meanwhile, line four individual salad bowls with large lettuce leaves; tear remaining lettuce into bite-size pieces. Divide among four salad bowls. Spoon about 1/2 cup pork mixture onto lettuce bed in each salad bowl. Arrange tomato wedges atop salad; sprinkle with cheese and crushed corn chips, if desired. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 327 Calories (kcal); 23g Total Fat; (61% calories from fat); 22g Protein; 10g Carbohydrate; 73mg Cholesterol; 224mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5830 2470 0 0 0 0 0 0 4922 * Exported from MasterCook *

Teddy Bears Recipe By Serving Size Categories Amount -------1/2 2 3/4 1/4 1/4 : : 12 Preparation Time :0:00 : Breads

Fleischmann's Yeast

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

1 3 3 1 1/2

Ingredient -- Preparation Method -------------------------------plus 1 tablespoon warm water (105� to 115�F) Fleischmann's� Active Dry Yeast warm milk (105� to 115�F) butter or margarine -- softened sugar salt all-purpose flour (3 to 3 1/2 cups) eggs whole wheat flour Date pieces or raisins -- for decoration Powdered Sugar Glaze POWDERED SUGAR GLAZE powdered sugar -- sifted milk (2 to 3 tablespoons)

1 2

cup tablespoons

Place 1/2 cup warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, butter, sugar, salt and 2 cups all-purpose flour; blend well. Stir in 2 eggs, whole wheat flour and enough remaining all-purpose flour to make stiff batter. Grease top; cover tightly with plastic wrap; refrigerate 2 to 24 hours. Remove from refrigerator; punch dough down. Remove dough to lightly floured surface. Divide dough into four equal portions; reserve two portions. Shape one portion into smooth round ball for body. Place on large greased baking sheet; flatten slightly. Divide other portion in half; break off 3/4-inch ball and shape into ball for nose. Shape remaining piece into smooth round ball for head. Attach head to body; pinch to seal. Attach nose to head; pinch to seal. Divide remaining half of portion into six equal pieces. Shape into balls and attach to body and head to form paws and ears; pinch to seal. Press date pieces into dough for eyes and buttons. Repeat with remaining dough portions. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 60 minutes. Beat remaining egg with 1 tablespoon water. Brush on dough. Redefine shapes, if necessary. Bake at 350�F for 25 minutes or until golden; switch positions of sheets halfway through baking time for even browning. Remove from sheets; cool on wire racks. Brush with Powdered Sugar Glaze, if desired. ____________________ Powdered Sugar Glaze: Combine 1 cup powdered sugar, sifted and 2 to 3 tablespoons milk. Stir until smooth. Source:

"Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 284 Calories (kcal); 6g Total Fat; (19% calories from fat); 8g Protein; 50g Carbohydrate; 60mg Cholesterol; 242mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 5472 26366 4138 0 0 0 14 0 0 0 0 0 0 4138 * Exported from MasterCook * Thick-Crusted Pepperoni Pizza Recipe By Serving Size Categories Amount -------3 1 1 1 1/2 1 2 1 1/2 2 1/2 1 : : 6 Preparation Time :0:00 : Fleischmann's Yeast

Pizza

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

Ingredient -- Preparation Method -------------------------------all-purpose flour (3 to 3 1/2 cups) Fleischmann's� Active Dry Yeast oregano (leaves) thyme salt very warm water (120� to 130�F) olive oil egg tomato sauce grated Mozzarella cheese (8 ounces) thinly sliced pepperoni or salami (2 ounces) diced pimientos -- well drained

In large bowl, combine 1 1/2 cups flour, undissolved yeast, oregano, thyme and salt. Gradually add water and oil to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. Knead on floured surface until smooth, about 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in size, about 30 to 45 minutes. Punch dough down. On floured surface; roll dough to fit greased 10- � 15-inch baking sheet. Spread evenly with tomato sauce; top with cheese and meat. Sprinkle with pimientos. Cover; let rise in warm place until almost doubled in size, about 20 to 30 minutes. Bake at 400�F for 25 minutes or until done. Remove from sheet. Cut into squares. Serve warm.

Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" T(Baking Time): "0:25" - - - - - - - - - - - - - - - - - - Per serving: 508 Calories (kcal); 24g Total Fat; (42% calories from fat); 20g Protein; 51g Carbohydrate; 81mg Cholesterol; 873mg Sodium Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 14 26366 1016 0 0 3728 0 0 0 26153 4981 1603 * Exported from MasterCook * Three Cheese Pizza Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Cheese Rag�

Pizza Vegetarian

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

Measure -----------cup cup medium tablespoon 14-ounce jar cup cup cup

Ingredient -- Preparation Method -------------------------------chopped scallions sliced mushrooms red bell pepper -- sliced into thin strips margarine 21" long loaf French bread -- split lengthwise and toasted Rag� Pizza Quick Sauce shredded Provolone cheese shredded Mozzarella cheese grated Parmesan cheese

Preheat oven to 425 degrees F. In a large skillet, saut� scallions, mushrooms and pepper in margarine until vegetables are tender; set aside. Top each piece of bread evenly with sauce. Evenly top with vegetable mixture, Provolone, Mozzarella and Parmesan cheese. Bake 15 minutes or until heated through. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" T(Baking Time): "0:15" - - - - - - - - - - - - - - - - - - Per serving: 373 Calories (kcal); 13g Total Fat; (38% calories from fat); 15g Protein; 32g Carbohydrate; 26mg Cholesterol; 928mg Sodium

Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 26000 455 1198 0 0 * Exported from MasterCook * Toffee Recipe By Serving Size Categories Amount -------1 1/4 1/2 1/2 1/2 : : 24 Preparation Time :0:00 : Candies

Sue Bee Honey

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

Ingredient -- Preparation Method -------------------------------chopped pecans Sue Bee Honey packed brown sugar margarine semisweet chocolate chips

Spray square 9 � 9 � 2 inch pan with nonstick coating. Spread pecans on bottom. Heat Sue Bee Honey, sugar and margarine to boiling in a 1-quart saucepan, stirring constantly. Boil over medium heat, stirring constantly, 7 minutes. Do not let scorch or burn. Mixture should be toffee colored. Immediately spread mixture over pecans in pan. Sprinkle chocolate chips over hot mixture and spread as they melt over the toffee. Cut into squares while hot. Refrigerate until firm. Source: "Sue Bee Honey" S(Internet address): "http://www.suebee.com/" - - - - - - - - - - - - - - - - - - Per serving: 112 Calories (kcal); 8g Total Fat; (62% calories from fat); 1g Protein; 11g Carbohydrate; 0mg Cholesterol; 47mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : Adapted for honey from Betty Crocker� Nutr. Assoc. : 0 731 0 0 0 * Exported from MasterCook * Tomato Tea Sandwiches Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Burgers/ Sandwiches

Florida Tomato Committee

Poultry Amount -------4 4 8 1 1/2 2 Measure -----------ounces tablespoons slices bunch pound medium Ingredient -- Preparation Method -------------------------------cream cheese or light cream cheese -- (room temperature) cranberry chutney raisin bread fresh watercress smoked turkey breast -- thinly sliced ripe Florida tomatoes -- thinly sliced

Mix cream cheese and chutney together in food processor. Spread a thick layer of cream cheese mixture over each slice of bread. To half of the bread add a layer of watercress and then alternating slices of turkey and tomato. Top with the second half of the bread slices. Cut each sandwich in half and serve. Description: "These spicy tea sandwiches are excellent additions to a party buffet. Children delight in their sweetness." Source: "Florida Tomato Committee" - - - - - - - - - - - - - - - - - - Per serving: 360 Calories (kcal); 11g Total Fat; (28% calories from fat); 23g Protein; 42g Carbohydrate; 55mg Cholesterol; 408mg Sodium Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3928 382 0 0 0 26093 0 * Exported from MasterCook * Traditional Spaghetti and Meatballs Recipe By Serving Size Categories Amount -------1 4 2 8 8 1 1/2 : : 6 Preparation Time :0:00 : Beef Pasta

National Pasta Assn.

Measure -----------pound slices cup large ounces ounces cup tablespoon

Ingredient -- Preparation Method -------------------------------Spaghetti, Linguine, or Thin Spaghetti -- uncooked MEATBALLS white bread skim milk egg whites ground turkey ground beef Romano cheese minced fresh basil OR

1/4

1 1 1/2 1/2 1/4

teaspoon teaspoon teaspoon teaspoon teaspoon

dried basil minced fresh oregano OR dried oregano salt pepper SAUCE Basic Tomato Sauce -- see recipe vegetable oil -- divided

1

teaspoon

Put the bread into a medium mixing bowl and pour the milk over it. Let sit 5 minutes. Add the egg whites, ground turkey, ground beef, Romano cheese, basil, oregano, salt and pepper. Knead the mixture with your hands until it is smooth. To prevent sticking, dip your hands into cool water before forming each meatball. Form mixture into 30 1 1/2-inch balls. Pour the tomato sauce into a large, heavy-bottom saucepan and bring to a simmer over low heat. Warm 1/2 teaspoon vegetable oil in a large non-stick skillet. Add half the meatballs to the skillet and brown them on all sides. Spoon the meatballs into the tomato sauce. Add the remaining 1/2 teaspoon vegetable oil to the skillet and brown the rest of the meatballs, then add them to the sauce. Simmer, stirring, for 20 minutes. While sauce is simmering, prepare pasta according to package directions; drain. Transfer to a large serving bowl. Remove bay leaves from sauce; pour sauce over pasta and serve. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 626 Calories (kcal); 18g Total Fat; (26% calories from fat); 31g Protein; 85g Carbohydrate; 67mg Cholesterol; 1035mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1405 0 2342 0 0 0 0 0 3332 0 2130706543 0 0 2130706543 0 0 0 0 0 * Exported from MasterCook * Basic Tomato Sauce Recipe By Serving Size Categories Amount -------: : 4 Preparation Time :0:00 : National Pasta Association Sauce/ Baste/ Gravy

Pasta

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

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

1 1 2 2 1 2 2

teaspoon medium cloves 28-ounce cans 6-ounce can teaspoons

vegetable oil onion -- chopped garlic -- chopped whole tomatoes tomato paste dried Italian seasoning bay leaves Salt and pepper -- to taste

In a medium, heavy-bottom saucepan, stir together the oil, onion and garlic. Cook over low heat, stirring often, until the onion is very soft and aromatic, about 6 to 8 minutes. In a food processor or blender, pur�e the tomatoes. Add the tomatoes and tomato paste to the onions and bring to a simmer over medium-high heat. Reduce the heat to very low and let the sauce simmer slowly for 30 minutes, stirring the bottom often to prevent burning. If you are adding meatballs, do so at this time, and simmer them in the sauce for 20 minutes, stirring often. If you are not adding meatballs, simmer the sauce for another 20 minutes (50 minutes total). Season to taste with salt and pepper. Remove bay leaves before serving. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 135 Calories (kcal); 2g Total Fat; (11% calories from fat); 6g Protein; 29g Carbohydrate; 0mg Cholesterol; 925mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 5305 0 0 0 0 * Exported from MasterCook * Turbana Banana Popsicles Recipe By Serving Size Categories Amount -------7 14 7 1/4 : : 16 Preparation Time :0:00 : Desserts Turbana Corporation

Frozen

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

Ingredient -- Preparation Method -------------------------------bananas (7 to 8) wooden popsicle sticks (14 to 16) chocolate cream cooking oil

Peel the bananas and cut them into halves crosswise. Impale on wooden popsicle sticks. Put inside the freezer for two hours or until completely frozen Melt the chocolate in a double boiler. Add the oil and mix well. Heat for another two minutes before using. (The melting process takes approximately

10 minutes). Dip the frozen bananas into the melted chocolate or spoon the chocolate over the bananas (do not remove the chocolate from the heat during the dipping process.) The banana popsicles are ready as soon the chocolate has set. Yields 14-16 Popsicles Source: "Turbana Corporation" S(Internet address): "http://www.turbana.com/index.html" Yield: "16 Popcicles" - - - - - - - - - - - - - - - - - - Per serving: 140 Calories (kcal); 8g Total Fat; (46% calories from fat); 1g Protein; 19g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 2142 2130706543 2629 0 * Exported from MasterCook * Vanilla-Crust Fruit Pizza Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Desserts Fruit

Fleischmann's Yeast Pizza

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

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

Ingredient -- Preparation Method -------------------------------CRUST all-purpose flour (1 1/2 to 2 cups) sugar Fleischmann's� Rapid Rise Yeast salt water butter or margarine (1/2 stick) -- cut up pure vanilla extract TOPPINGS chocolate hazelnut spread assorted sliced or whole fresh fruits such as strawberries, oranges, kiwi, bananas Granola Miniature marshmallows Toasted coconut (optional)

3

To make crust: 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); butter does not need to melt. Stir water mixture and vanilla into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on

lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. Roll or press dough to fit greased 12-inch pizza pan. With fork, prick dough evenly; cover and let rise slightly, about 15 to 30 minutes. Bake in 425�F oven for 12 to 15 minutes or until golden brown. Remove from pan; cool on wire rack. To serve, spread chocolate hazelnut spread onto crust to within 1/2 inch of edge. Arrange fruit over top; sprinkle with granola, if desired. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 (12-inch) Pizza" - - - - - - - - - - - - - - - - - - Per serving: 261 Calories (kcal); 11g Total Fat; (36% calories from fat); 4g Protein; 38g Carbohydrate; 0mg Cholesterol; 150mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates NOTES : * Canned fruits, such as sliced peaches, sliced pineapple or mandarin oranges, may be substituted for fresh fruits; drain well before using. Nutr. Assoc. : 0 14 0 26366 0 0 4098 5403 0 0 27138 901436 0 0 0 * Exported from MasterCook * Very Berry Pork Chops Recipe By Serving Size Categories Amount -------4 1 1/4 1 1/4 : : 4 Preparation Time :0:00 : Main Dish Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------pork loin chops -- trimmed cooking oil strawberry preserves mustard cider vinegar

Dry pork chops with paper towels. Saut� pork chops in a large skillet over medium-high heat until brown on both sides. Reduce heat to low. Add preserves, mustard and vinegar. Cover pan. Cook pork chops for 10 minutes � or until the sauce has thickened. To serve, spoon glaze over each pork chop. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org"

- - - - - - - - - - - - - - - - - - Per serving: 212 Calories (kcal); 9g Total Fat; (37% calories from fat); 19g Protein; 14g Carbohydrate; 47mg Cholesterol; 94mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Wainwright Inn Puffed Pancake with Black Cherries and Almonds Recipe By Serving Size Categories Amount -------4 1 1/2 1/2 1 1/2 2 1/2 1/2 : : 4 Preparation Time :0:00 : Breakfast/ Brunch

California Egg Commission

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

Ingredient -- Preparation Method -------------------------------California Fresh Eggs milk lemon -- grated rind and juice vanilla extract flour unsalted butter (2 ounces) frozen black cherries -- thawed sliced almonds powdered sugar

Preheat oven to 475�. Whisk together eggs, milk, lemon rind and vanilla Add flour and beat until batter is smooth. Place butter in greased baking dish and place in oven until butter melts. Pour in batter and bake 20 minutes until puffed and golden. Remove from oven and sprinkle with powdered sugar and lemon juice. Offer black cherries, almonds and additional powdered sugar as toppings. Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " - - - - - - - - - - - - - - - - - - Per serving: 601 Calories (kcal); 28g Total Fat; (40% calories from fat); 16g Protein; 75g Carbohydrate; 226mg Cholesterol; 91mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 Fruit; 5 Fat; 1 Other Carbohydrates NOTES : Double ingredients to serve 8 Wainwright Inn * Bed & Breakfast * Box Mail 130406 * Big Bear Lake, CA 92315 * (909) 585-6914

Sharon Berton sent us this easy and delicious recipe! Nutr. Assoc. : 3218 0 0 0 0 1553 3447 0 0 * Exported from MasterCook * White Bean and Vegetable Pizza Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Ontario White Bean Producers Vegetables

Pizza Vegetarian

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

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

Ingredient -- Preparation Method -------------------------------individual-size pizza shells olive oil leek -- halved lengthwise and chopped garlic -- minced fresh spinach -- stems picked off white pea beans -- soaked and cooked OR canned white pea beans -- drained and rinsed sun-dried tomatoes -- thinly sliced shredded part-skim Mozzarella cheese grated Parmesan cheese fresh chives -- finely chopped fresh oregano -- finely chopped OR dried oregano

Preheat oven to 350 degrees F (180 degrees C). In a medium skillet, heat 1 tablespoon (15 mL) olive oil. Add chopped leeks and saut� over medium heat for about 5 minutes or until tender. Add garlic and continue to saut� slowly for five more minutes. Do not brown. Remove from pan and set aside. Turn heat to high and add spinach to pan. Cover and cook spinach just until it wilts (about 1 minute). Remove spinach from pan and rinse in cold water. Gently squeeze leaves to remove excess water. Set aside. Brush pizza shells with 2 tablespoons (25 mL) olive oil. Spread one quarter of the Mozzarella cheese evenly over each pizza shell. Next, layer spinach leaves over the Mozzarella cheese and top with white beans and sun-dried tomatoes. Finally, layer the leek and garlic mixture and sprinkle each pizza with Parmesan cheese, chives and oregano. Bake approximately 10 minutes.

Source: "Ontario White Bean Producers" S(Internet address): "http://users.imag.net/~lon.whitepeabeans/" - - - - - - - - - - - - - - - - - - -

Per serving: 638 Calories (kcal); 25g Total Fat; (35% calories from fat); 32g Protein; 70g Carbohydrate; 27mg Cholesterol; 1020mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : � An excellent source of vitamin A, thiamin, niacin, folate, vitamin C, iron, calcium, phosphorus, magnesium and zinc. � 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. : 5697 0 0 0 0 2130706543 0 27197 1447 27033 0 0 0 0 2130706543

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