* Exported from MasterCook * Alaska Scallops Serving Suggestions Recipe By Serving Size Categories Amount -------: : 0 Preparation Time :0:00 : Alaska

Seafood Marketing Inst.

Fish/ Seafood

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

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

Proven�al: Saut� with butter, garlic, tomatoes and basil. Classic: Saut� with mushrooms; add cream sauce. Top with Parmesan cheese and bread crumbs; broil until lightly browned and bubbly. Home Style: Bake at 375�F with butter and lemon juice until flesh is opaque. Top with fresh chopped herbs Salad: Gently poach; drain. Marinate in herbs vinaigrette until chilled. Serve on lettuce leaf with lemon wedge. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - 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 * Alaska Seafood Stew Recipe By Serving Size Categories Amount -------1 1 1/2 1/8 1/4 : : 6 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Soups/ Stews

Fish/ Seafood

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

2

Ingredient -- Preparation Method -------------------------------Alaska cod or halibut, pollock, rockfish or sablefish -- cut in 1 1/2" chunks water dry white wine* thyme -- crushed mushrooms -- sliced chopped onion

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

cup tablespoons cups cup cup tablespoons tablespoons

butter or margarine flour milk Alaska pink shrimp -- (about 5 ounces) Alaska dungeness -- (about 5 ounces) OR king or snow crab meat diced pimiento chopped parsley Salt and pepper

Cover fish with mixture of water, wine and thyme in saucepan. Bring to boil; simmer, covered, 8 minutes or until fish flakes easily when tested with a fork. Saut� mushrooms and onion in butter; blend in flour and cook until smooth and bubbly. Remove from heat; gradually stir in milk. Cook and stir until mixture comes to boil; boil 1 minute. Stir in fish, cooking liquid, shrimp, crab and pimiento; salt and pepper to taste. Heat, covered, 5 minutes; sprinkle with parsley. If desired, stew may be diluted with milk or water. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 269 Calories (kcal); 13g Total Fat; (47% calories from fat); 26g Protein; 7g Carbohydrate; 126mg Cholesterol; 307mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : *One-half cup water or stock may be substituted. Nutr. Assoc. : 2747 0 3186 0 4196 0 0 0 0 4812 3208 0 2130706543 4487 0 0 * Exported from MasterCook * All Fired Up Blueberry Chutney Recipe By Serving Size Categories Amount -------1 1/2 1/2 1 1 1/4 1/4 4 : : 50 Preparation Time :0:00 : Condiments

The N.A. Blueberry Council

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

Ingredient -- Preparation Method -------------------------------diced peeled tart apple sugar orange juice ground ginger grated orange peel crushed red pepper (1/4 to 1/2 teaspoon) ground black pepper fresh or frozen blueberries

3

tablespoons

balsamic vinegar

In a medium nonreactive saucepan combine apple, sugar, orange juice, ginger, orange peel, crushed red pepper and black pepper. Bring to a boil; reduce heat to medium; simmer uncovered, stirring occasionally, until apple is tender, about 15 minutes. Add blueberries and vinegar; bring to a boil; boil uncovered, stirring frequently, until a sauce forms and thickens slightly, about 5 minutes.* Source: "The North American Blueberry Council" S(Internet address): "http://www.webcom.com/bberry/" Copyright: "� The North American Blueberry Council" Yield: "6 1/4 cups" - - - - - - - - - - - - - - - - - - Per serving: 17 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : Serve this sweet and spicy condiment with turkey at Thanksgiving (or use it to make sensational sandwiches with the leftovers). Or pack some into decorative jars for holiday gifts. For a quick New Year's party spread, simply spoon over cream cheese. It will be the talk of the town. Serve with turkey, roast or grilled chicken or pork, if desired. NOTES : *To test for correct consistency, place 1/4 cup chutney in a cup; put in the freezer until it is cold, about 5 minutes. The consistency should be like jam. Nutr. Assoc. : 5260 0 0 0 0 3002 0 3338 0 * Exported from MasterCook * Amber Crab Souffl� Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Bed and Breakfast Inns Eggs Main Dishes

California Egg Commission Fish/ Seafood

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

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

Ingredient -- Preparation Method -------------------------------California Fresh Eggs milk salt white pepper dry dill crab OR imitation crab

8

ounces

cream cheese -- cubed Paprika

Preheat oven to 350�. Grease 6 individual ramekins. Whisk together eggs, milk, salt, pepper and dill. Stir in crab and cheese. Pour mixture in ramekins. (Can be refrigerated at this point for up to 24 hours). Sprinkle with paprika. Bake 40-45 minutes. Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " Yield: "6 small souffl�s" - - - - - - - - - - - - - - - - - - Per serving: 298 Calories (kcal); 23g Total Fat; (69% calories from fat); 19g Protein; 4g Carbohydrate; 450mg Cholesterol; 873mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : Garden Street Inn * 1212 Garden Street * San Luis Obispo, CA 93401 " (805) 545-9802 Kathy Smith, co-owner, cook and recipe collector invents her own recipes but many of them are given to her by her friends and guests. This one came from Amber House in Sacramento. Nutr. Assoc. : 3218 0 0 0 20042 1406 0 2130706543 0 0 * Exported from MasterCook * Angel Hair Pasta with Roasted Pepper Salsa and Chicken Recipe By Serving Size Categories Amount -------1 2 1 1 3 1 1 1 1/4 1 tablespoons teaspoon teaspoon clove teaspoon tablespoon : : 5 Preparation Time :0:00 : National Pasta Association Poultry

Pasta

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

Ingredient -- Preparation Method -------------------------------Angel Hair or Capellini pasta -- uncooked red bell peppers OR red bell pepper AND yellow bell pepper finely shredded fresh basil balsamic vinegar OR fresh lemon juice garlic -- minced salt -- or to taste Pepper -- to taste olive oil

1 8 1/2

tablespoon ounces cup

OR vegetable oil boneless, skinless chicken breasts -- cut into small cubes chicken broth

Roast and peel the peppers as follows: Place the peppers directly over a gas jet of the range (or under a pre-heated broiler), turning them often with a pair of tongs, until blackened on all sides. Transfer them to a bowl and cover tightly with plastic wrap. Let them stand until cool. Cut the peppers in half lengthwise and remove the stems and seeds. Scrape off the blackened skin of the pepper. Cut the peppers into 1/4-inch pieces. Toss the diced roasted peppers with the basil, balsamic vinegar or lemon juice, garlic, salt and pepper in a small bowl. (This salsa may be prepared and refrigerated up to one day in advance.) Prepare pasta according to package directions. While pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the chicken and stir until cooked through, about 4 minutes. Add the roasted pepper salsa and stir 30 seconds, scraping up the brown bits that stick to the pan. Remove the skillet from the heat. Drain the pasta, reserving 1/4 cup of the cooking water. Add the water and the chicken broth to the skillet with the chicken mixture. Return the pasta to the pot. When the chicken is cooked through, transfer the contents of the skillet to the pot and heat over high heat until the sauce is boiling and reduced enough to lightly coat the pasta. Season to taste. Serve hot. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 432 Calories (kcal); 6g Total Fat; (11% calories from fat); 23g Protein; 71g Carbohydrate; 28mg Cholesterol; 214mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2053 0 0 2130706543 0 2130706543 3332 0 0 2130706543 0 0 0 0 0 2130706543 9208 0 * Exported from MasterCook * Apple Cinnamon Stuffing Recipe By Serving Size Categories Amount -------1 : : 6 Preparation Time :0:00 : Side Dishes Stuffing

Stash Tea

Measure -----------tablespoon

Ingredient -- Preparation Method -------------------------------olive oil

1/2 1/2 1/2 7 1/2 4 2 1 1 1/2 1

cup cup cup ounces

teaspoon teaspoon cup

celery green onions shallots unseasoned bread cubes Stash Tea Apple Cinnamon tea bag contents eggs apple -- sliced and cubed salt pepper water

In a medium-size sauce pan, combine olive oil, celery, green onions and shallots. Cook over medium heat until soft. In a large bowl combine all of the ingredients and mix well. Bake at 325 degrees for 20 to 30 minutes. Bake alone or use as a meat stuffing. Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/" - - - - - - - - - - - - - - - - - - Per serving: 213 Calories (kcal); 6g Total Fat; (24% calories from fat); 7g Protein; 33g Carbohydrate; 62mg Cholesterol; 694mg 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 3585 4902 2337 905263 3218 0 0 0 0 * Exported from MasterCook * Apple Orchard Pork Chops Recipe By Serving Size Categories Amount -------6 2 2 2 3 2 1/3 1/2 1/2 1/4 : : 6 Preparation Time :0:15 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------pork loin chops -- cut 1 1/2-inch thick vegetable oil apple cider OR apple juice Viennese or German-Style Mustard apples -- unpared, cored, sliced 1/2-inch thick currants or raisins sliced green onions cornstarch water

Heat oil in large skillet. Brown pork chops over medium-high heat. Season with salt and pepper.

Combine apple cider and mustard; pour over pork chops. Cover; cook over medium-low heat 45 minutes. Add apples, currants and green onions. Cover; cook 5-10 minutes longer. Place pork chops and apples on serving platter; keep warm. Gradually stir combined cornstarch and water into cider liquid. Cook and stir until thickened. Serve sauce over pork chops and apples. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "1:00" - - - - - - - - - - - - - - - - - - Per serving: 280 Calories (kcal); 8g Total Fat; (24% calories from fat); 20g Protein; 34g Carbohydrate; 47mg Cholesterol; 218mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 2130706543 0 0 26528 0 4680 0 0 0 * Exported from MasterCook * Apple Raisin Pecan Stuffing Recipe By Serving Size Categories Amount -------1 2 1/4 1/4 1/8 : : 8 Preparation Time :0:00 : Nat. Pork Producers Council Stuffing

Side Dishes

Measure -----------medium teaspoons cup cup teaspoon Pinch

Ingredient -- Preparation Method -------------------------------tart apple -- cored and diced butter raisins pecans -- coarsely chopped cinnamon nutmeg and allspice Salt -- to taste

Quickly saut� apple in butter until apple begins to brown, about 2-3 minutes. Remove from heat and stir together with other ingredients. Makes enough stuffing for 6-8 pork chops or 4 double-pocket chops. Two tablespoons equals one serving. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 52 Calories (kcal); 3g Total Fat; (52% calories from fat); trace

Protein; 6g Carbohydrate; 3mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 962 0 * Exported from MasterCook * Applesauce-Stuffed Tenderloin Recipe By Serving Size Categories Amount -------2 1/4 1/4 2/3 1/4 1/4 1/4 1/8 : : 8 Preparation Time :0:15 : Main Dishes Pork

Nat. Pork Producers Council

Measure -----------1-pound cup cup cup cup teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------pork tenderloins dry vermouth OR apple juice Vegetable cooking spray chunky applesauce finely chopped dry roasted peanuts salt finely crushed fennel seed pepper

Using sharp knife, form a "pocket" in each pork tenderloin by cutting a length-wise slit down center of each almost to, but not through, bottom of each tenderloin. Place in nonmetal baking dish. Pour vermouth in pockets and over tenderloins; cover dish. Marinate about 1 hour. Heat oven to 375�F. Spray 15 � 10-inch jelly roll pan or shallow baking pan with nonstick cooking spray. In small bowl, combine applesauce, peanuts, salt, fennel seed and pepper; blend well. Spoon mixture into pocket in each tenderloin. Secure stuffed pockets with toothpicks. Place stuffed tenderloins in prepared pan. Roast at 375�F for about 30 minutes. Let stand 5 to 10 minutes before slicing. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 182 Calories (kcal); 6g Total Fat; (32% calories from fat); 25g Protein; 3g Carbohydrate; 74mg Cholesterol; 127mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 27121 5453 0 2130706543 0 0 26041 0 3269 0

* Exported from MasterCook * Apricot Pork Medallions Recipe By Serving Size Categories Amount -------1 2 1/2 2 1/4 2 : : 4 Preparation Time :0:15 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------pork tenderloin butter -- divided dried apricots -- chopped green onions -- sliced wine vinegar brown sugar hot pepper sauce

Cut tenderloin crosswise into 1-inch pieces. Flatten each piece slightly with heel of hand. Heat 1 tablespoon butter in large skillet over medium-high heat. Brown medallions, about 2 minutes on each side. Add remaining ingredients to skillet with remaining tablespoon of butter. Cover and simmer for 3-4 minutes. Remove medallions to serving platter, spoon sauce over. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 234 Calories (kcal); 10g Total Fat; (37% calories from fat); 25g Protein; 12g Carbohydrate; 89mg Cholesterol; 119mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Asian-Style Alaska Pollock Recipe By Serving Size Categories Amount -------1 : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

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

Ingredient -- Preparation Method -------------------------------Alaska pollock fillets -- thawed if necessary

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

tablespoons tablespoons teaspoon teaspoon clove teaspoon cup teaspoon

dry white wine low-sodium soy sauce oil fresh ginger root -- finely slivered garlic -- minced cornstarch green onion -- diagonally sliced sesame seeds -- toasted Lemon wedges

Place Alaska pollock fillets in shallow heat-proof dish or pie dish. Combine wine, soy sauce, oil, ginger root, garlic and cornstarch; spoon over fillets. Place vegetable steamer in large skillet or wok; add water to depth of 1 inch. Bring water to boil. Top Alaska pollock with green onion; place dish of fillets on rack. Cover skillet and return water to boil. Steam fillets allowing about 10 minutes cooking time per inch of thickness measured at its thickest part or until fish flakes easily when tested with a fork. Garnish with sesame seeds. Serve with lemon wedges. Cuisine: "Asian" Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 121 Calories (kcal); 2g Total Fat; (19% calories from fat); 20g Protein; 2g Carbohydrate; 81mg Cholesterol; 414mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4536 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Asparagus & Cheese Stuffed Turkey Breast Recipe By Serving Size Categories Amount -------1 1/3 4 1 1/2 1 : : 8 Preparation Time :0:00 : BC Turkey Marketing Board Poultry

Main Dishes

Measure -----------2-pound pound teaspoons teaspoon

Ingredient -- Preparation Method -------------------------------boneless, skinless turkey breast (2 -3 pounds) Swiss cheese asparagus spears (4-6) lemon pepper vegetable oil

Cut cheese into approximately 1/2" square cubes and chop asparagus into 1/2" pieces. Set aside. Place turkey on cutting surface and slice through breast with knife parallel to cutting board. Leave the last inch intact and open breast up like a book. Cover turkey with plastic wrap and pound to an even thickness with meat mallet. Sprinkle 1 teaspoon of lemon pepper onto both sides of turkey breast. Combine cheese and asparagus and place on one side of turkey. Fold other side over and secure with toothpicks. Spread vegetable oil over top and sides of breast to prevent drying out. Sprinkle remaining lemon pepper on top. Place stuffed breast on greased baking dish and cover with lid or foil. Bake 325 degrees F. or approx. 1 hour or until meat juices are no longer pink. Remove from oven and let sit for 5 minutes before slicing. Serves 6-8 Source: "BC Turkey Marketing Board" S(Internet address): "http://www.uniserve.com/bcturkey/core.html" - - - - - - - - - - - - - - - - - - Per serving: 205 Calories (kcal); 7g Total Fat; (29% calories from fat); 33g Protein; 1g Carbohydrate; 88mg Cholesterol; 169mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26515 0 26511 0 0 * Exported from MasterCook * Asparagus Quiche Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Bed and Breakfast Inns Eggs

California Egg Commission Main Dishes

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

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

Ingredient -- Preparation Method -------------------------------shredded Swiss cheese shredded Cheddar cheese chopped asparagus chopped leeks sliced mushrooms California Fresh Eggs milk whipping cream Nutmeg -- to taste Pepper -- to taste

Preheat oven to 375� degrees. Grease 10" � 12" pan. Spread cheese on bottom of pan and top with vegetables. Whisk together eggs, milk, cream, nutmeg and pepper. Pour over cheese and vegetables. Bake about 45 minutes or until knife inserted in center comes out clean. Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " - - - - - - - - - - - - - - - - - - Per serving: 205 Calories (kcal); 17g Total Fat; (72% calories from fat); 11g Protein; 3g Carbohydrate; 231mg Cholesterol; 127mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Four Sisters Inns A collection of country Inns P.O. Box 3073 Monterey, CA 93942 (408) 649-0908 Kim Post Watson says that one of their inns serves this terrific recipe. Nutr. Assoc. : 0 0 0 0 0 3218 0 0 0 0 * Exported from MasterCook * Autumn Vegetables and Pork Chops Recipe By Serving Size Categories Amount -------6 1 2 2 1 1 1/4 1/8 3/4 3 2 : : 6 Preparation Time :0:10 : Nat. Pork Producers Council

Pork

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

Ingredient -- Preparation Method -------------------------------pork chops -- 3/4 to 1-inch thick medium-size acorn squash butter -- melted orange juice Worcestershire sauce grated orange peel cinnamon nutmeg firmly packed brown sugar chopped green onion frozen green peas

Slice acorn squash horizontally in half; remove seeds from each half. Slice each half into 6 slices, approximately 1/2-inch thick. Place 6 half slices on bottom of 5-quart slow cooker. Arrange 3 pork chops over squash; repeat layers. Combine all other ingredients except peas; pour over squash mixture. Cover

and cook on low heat setting 5 to 6 hours or until pork and squash are tender. Remove both from slow cooker; keep warm. Stir in frozen peas. Turn heat setting to high. Cover and cook about 5 minutes or until peas are tender; drain. Serve one pork chop, 2 slices of squash and 1/3 cup peas on each plate. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 361 Calories (kcal); 12g Total Fat; (30% calories from fat); 22g Protein; 42g Carbohydrate; 52mg Cholesterol; 156mg Sodium Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2 Other Carbohydrates Nutr. Assoc. : 9116 2017 0 0 0 0 0 0 0 2665 0 * Exported from MasterCook * Avocado and Crab Meat Sushi Recipe By Serving Size Categories Amount -------1 2 1 1 1/2 1 1/4 1/2 : : 30 Preparation Time :0:00 : Fish/ Seafood

New Zealand Wasabi Limited

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

Ingredient -- Preparation Method -------------------------------FOR THE RICE short-grained rice rice vinegar sugar sake or dry sherry salt water

avocado Fresh lemon juice for rubbing the avocado 3 pieces nori (8 � 7-inches) -- toasted 1/2 cucumber -- peeled and cut lengthwise into 8 � 1/4-inch strips, discarding the seeds 1/4 pound (about) fresh King crab meat -- thawed if frozen, picked over, and drained NAMIDA Hot wasabi paste -- to taste for the sushi plus additional as an accompaniment, if desired Soy sauce -- as an accompaniment Pickled ginger -- as an accompaniment, if desired Make the rice:

In a large fine sieve rinse the rice under running cold water until the water runs clear with no milky residue and drain it well. In a large heavy saucepan combine the rice with 1 1/4 cups water, bring the water to a boil, and simmer the rice, covered tightly, for 15 minutes, or until the water is absorbed and the rice is tender. Remove the pan from the heat, let the rice stand, covered tightly, for 10 minutes, and transfer it to a flat pan, spreading it in an even layer. Keep the rice warm, covered. In a saucepan whisk together the vinegar, the sugar, the sake or sherry, and the salt, simmer the mixture until the sugar is dissolved, and let it cool. Sprinkle the rice with as much of the vinegar mixture as necessary to moisten it lightly, tossing it carefully, and cover it with a dampened cloth. (Do not chill the rice.) The rice may be made 3 hours in advance and kept, covered with the dampened cloth, at room temperature. Peel and pit the avocado, rubbing it with the lemon juice, and cut it into 1/4-inch-thick strips. Heat the nori in a preheated 350�F. oven for 10 minutes, or until it is softened slightly, and keep it warm. Working with one sheet of nori at a time and with a long side facing you, spread about 3/4 cup of the rice in an even layer on each sheet, leaving a 1/2-inch border on the long sides. Arrange some of the avocado strips horizontally across the middle of the rice and arrange some of the cucumber strips and the crab meat on top of the avocado. Dab the crab meat with the wasabi paste and beginning with a long side roll up the nori tightly. Cut each roll with a sharp knife into 3/4-inch-thick slices and serve the rolls with the soy sauce, the additional wasabi paste, and the ginger. Makes about 24 to 30 pieces Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 35 Calories (kcal); 1g Total Fat; (14% calories from fat); 1g Protein; 6g Carbohydrate; 2mg Cholesterol; 70mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 4919 0 0 4810 0 0 0 0 1696 0 456 0 0 0 0 * Exported from MasterCook * Baby Artichoke and Oregon Hazelnut Saut� Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Dundee Hazelnuts Pork

Main Dishes The Oregon Hazelnut Industry

Amount -------12 size) 1/2 1 1/2 1 1/4 1/4 1/4 1

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

Ingredient -- Preparation Method -------------------------------artichokes, small size -- (2 per serving, depending on olive oil red onions -- bite-size pieces Oregon hazelnuts -- coarsely chopped fresh oregano -- chopped fresh parsley -- chopped dry white wine Salt and pepper Whole roasted Oregon hazelnuts Oregano sprigs lean pork tenderloin -- roasted

2 1/2

pounds

Rinse artichokes, remove outer leaves until light green leaves appear. Reserve outer leaves and cut off stems and top quarter of each artichoke. Cut artichokes into halves and saut� in hot olive oil for about 8 minutes. Add onions and chopped hazelnuts, and continue cooking until onions are crisp-tender. Add wine, oregano and parsley; lightly toss together. Season to taste. Garnish with whole hazelnuts and oregano sprigs. Serve with sliced pork tenderloin. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - Per serving: 735 Calories (kcal); 43g Total Fat; (52% calories from fat); 52g Protein; 35g Carbohydrate; 123mg Cholesterol; 341mg Sodium Food Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 6 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 46 0 4712 3677 0 0 0 0 0 0 0 * Exported from MasterCook * Baby Shell Pasta Salad with Calamata Olives, Roasted Fennel and Grilled Sweet

Onions Recipe By Serving Size Categories Amount -------1 1 1/2 1 2 2 1 3/4 1/2 : : 8 Preparation Time :0:00 : National Pasta Association Salads

Pasta

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

Ingredient -- Preparation Method -------------------------------SALAD small pasta shells -- uncooked fennel bulb -- cut in half lengthwise sweet onion -- sliced 1/2-inch thick olive oil OR vegetable oil plum tomatoes -- diced Calamata olives -- sliced fresh assorted herb leaves (such as basil, dill or parsley) -- finely chopped DRESSING garlic cloves -- unpeeled balsamic vinegar olive oil OR vegetable oil barbecue sauce lime juice Shredded Romano cheese Crushed red chili peppers

2 1/3 1/3 1/3 2 2 cup cup cup tablespoons tablespoons

Prepare pasta according to package directions; drain and rinse with cold water, set aside. Heat oven to 375�F. Toss garlic for dressing, fennel and onion with 2 teaspoons olive oil. Spread on a cookie sheet and roast in oven until lightly browned and tender, approximately 20-30 minutes. Set aside fennel and onion. In a bowl, whisk together oil, vinegar, barbecue sauce and lime juice. Squeeze garlic out of its peel, dice and whisk into dressing. Season to taste with salt and pepper. Dice onion, fennel and tomatoes and add to pasta. Add olives, herbs, and dressing and toss. Cover and refrigerate for 1 hour. To serve, sprinkle with Romano cheese and crushed red chili peppers. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 392 Calories (kcal); 17g Total Fat; (39% calories from fat); 9g Protein; 52g Carbohydrate; 0mg Cholesterol; 402mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 4365 0 5203 0 0 2130706543 0 26531 87 0 0 0 0 0 0 2130706543 0 0 1281 1101 * Exported from MasterCook * Baked Chicken Curry and Noodle Casserole Recipe By Serving Size Categories Amount -------12 1 8 cubes 1 3 1 1/2 1 1 1/2 1 1 1/2 1 2 : : 6 Preparation Time :0:00 : National Pasta Association Poultry

Pasta

Measure -----------ounces tablespoon ounces small teaspoons cups 10-ounce can tablespoons cup cups tablespoon tablespoons

Ingredient -- Preparation Method -------------------------------Medium Egg Noodles -- uncooked vegetable oil boneless, skinless chicken breasts -- cut into 1/2-inch red onion -- diced (about 3/4 cup) curry powder (3-4 teaspoons) low-sodium chicken broth evaporated skim milk cornstarch frozen peas sliced fresh mushrooms lemon juice dry bread crumbs Salt and pepper -- to taste

Prepare pasta according to package directions. While pasta is cooking, heat the oven to 375�F. Heat the oil in a large heavy skillet over medium-high heat. Add the chicken and onion and stir until the chicken begins to brown, about 4 minutes. Add the curry powder and continue stirring 2 minutes. Pour in the chicken broth and reduce heat to low. In a small bowl, mix the cornstarch and evaporated skim milk together until the cornstarch is dissolved. Stir the cornstarch into the skillet, heat to simmering and simmer 2 minutes. Pour the contents of the skillet into a large bowl. When the pasta is done, drain well. Add the cooked pasta, peas, mushrooms, lemon juice and salt and pepper to the curry sauce. Toss well. Pour the mixture into an 11 � 9-inch baking dish and sprinkle the bread crumbs on top. Bake until the edges are bubbling and the crumbs are golden brown, about 15 minutes. Serve hot. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 379 Calories (kcal); 7g Total Fat; (15% calories from fat); 25g Protein; 57g Carbohydrate; 79mg Cholesterol; 145mg Sodium Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 530 0 9208 0 492 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Ham with Waldorf Sauce Recipe By Serving Size Categories Amount -------1 2 1 1/2 1 1 1/4 2 1 4 1 : : 16 Preparation Time :0:15 : Main Dishes Pork

Nat. Pork Producers Council

Measure -----------4 pound cups stick cup tablespoon cup cup tablespoons tablespoon teaspoons tablespoon

Ingredient -- Preparation Method -------------------------------smoked boneless ham apple juice or apple cider cinnamon (2 inches) sliced celery butter or margarine chopped apple coarsely chopped walnuts raisins brown sugar cornstarch water

Place ham on rack in shallow roasting pan. Bake in a 325�F oven for about 1-1 1/2 hours or until meat thermometer registers 140�F. In a small saucepan combine apple juice and cinnamon; bring to boiling. Reduce heat and simmer 15 minutes. Remove cinnamon. In a skillet cook celery in butter until tender but not brown. Stir in apple juice, chopped apple, walnuts, raisins and brown sugar; cook over medium heat for 3-5 minutes. Combine cornstarch and water; stir into the apple mixture. Cook and stir about 2 minutes or until thickened and bubbly. Serve with ham. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "1:30" - - - - - - - - - - - - - - - - - - Per serving: 158 Calories (kcal); 6g Total Fat; (31% calories from fat); 19g Protein; 8g Carbohydrate; 57mg Cholesterol; 1403mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5915 2058 2705 0 0 0 20187 0 0 0 0

* Exported from MasterCook * Baked Manicotti Recipe By Serving Size Categories Amount -------8 1 1/2 1 1/4 2 1/2 1/4 1 : : 6 Preparation Time :0:00 : National Pasta Association

Pasta

Measure Ingredient -- Preparation Method ------------ -------------------------------ounces Manicotti -- uncooked 15-ounce container part-skim Ricotta cheese -- whipped until smooth cup grated Parmesan cheese egg -- beaten cup sliced scallions teaspoons parsley flakes teaspoon salt teaspoon pepper 26-ounce jar spaghetti sauce Grated Parmesan cheese -- for topping

Prepare pasta according to package directions; drain. In medium bowl, blend Ricotta, Parmesan, egg and scallions. Stir in parsley, salt and pepper. Stuff pasta with cheese mixture. Arrange in a 13 � 9-inch baking dish. Pour spaghetti sauce evenly over pasta. Sprinkle with additional Parmesan cheese. Cover. Bake in a 350�F oven until hot, about 35 minutes. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 415 Calories (kcal); 15g Total Fat; (31% calories from fat); 19g Protein; 52g Carbohydrate; 58mg Cholesterol; 1013mg Sodium Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 305 1267 0 0 4845 3135 0 0 0 0 * Exported from MasterCook * Baked Tilapia in Parchment Recipe By Serving Size Categories Amount -------2 2 : : 2 Preparation Time :0:00 : American Tilapia Association Main Dishes

Fish/ Seafood

Measure -----------sheets

Ingredient -- Preparation Method -------------------------------fish fillets vegetable parchment paper (can often get it at the fishmonger's)

4 2 teaspoons

Olive oil (4 to 5) sun-dried tomatoes (yes, I know they're trendy� use 'em anyway) garlic and/or scallions Fresh ginger -- optional Salt & pepper

Preheat oven to 425�F. Put the dried tomatoes in very hot water. Wash the fillets off and put aside. Take a piece of parchment paper, fold in half and place open on the counter top. Spread a little oil (1-2 teaspoons) on one side, near the crease, in a spot big enough to cover the fish. Place one fillet on this spot of olive oil. Chop up the scallions very fine and put about 1 tablespoon on the fish (or about one clove of garlic finely chopped). Coarsely chop the tomatoes and put about 2 tomatoes on the fillet. Sprinkle with salt and pepper. If you have some ginger, chop it up and sprinkle about 1/2 teaspoon on the fillet. Now comes the only hard part: closing the parchment. Fold it up and around the fish, crimping along the edge. It's not too bad. Place on the cookie sheet when done. Repeat for other fillet/s. Place cookie sheet/s in the oven and cook for about 10-12 minutes, or until the parchment is golden brown. When you open them up, remember, they've been steaming inside, so watch your hands. Source: "American Tilapia Association" S(Internet address): "http://ag.arizona.edu/azaqua/ata.html" - - - - - - - - - - - - - - - - - - Per serving: 14 Calories (kcal); trace Total Fat; (6% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 84mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2130706543 2130706543 0 1447 3505 0 1326 * Exported from MasterCook * Banana Curried Chicken Recipe By Serving Size Categories Amount -------2 50 1/4 : : 10 Preparation Time :0:00 : Poultry

Turbana Corporation

Measure -----------milliliters cup

Ingredient -- Preparation Method -------------------------------onions -- chopped cooking oil cake flour

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

cup cup teaspoon pounds tablespoons tablespoon tablespoons cup

chicken stock raisins salt cooked, boned chicken -- (cooked with seasoning) sliced bananas grated apples grated lemon rind sugar curry powder bay leaf peppercorns cream

Fry onions in oil until light brown. Add flour and mix well. Add chicken stock gradually while stirring. Add the rest of the ingredients, except cream, Cover saucepan and simmer for 20 minutes. Remove bay leaf. Mix in cream just before serving. Serve on a bed of rice. Decorate with pineapples if preferred. Source: "Turbana Corporation" S(Internet address): "http://www.turbana.com/index.html" T(Simmer): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 421 Calories (kcal); 18g Total Fat; (38% calories from fat); 29g Protein; 36g Carbohydrate; 97mg Cholesterol; 505mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 2 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 4746 0 30 0 0 0 0 0 0 * Exported from MasterCook * Banana July Cocktail Recipe By Serving Size Categories Amount -------3 1 1 1/4 1/2 2 2 1 : : 6 Preparation Time :0:00 : Appetizers/ Snacks Turbana Corporation

Fish/ Seafood

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

Ingredient -- Preparation Method -------------------------------bananas -- sliced lemon juice tuna -- drained and flaked chopped onions chopped gherkins OR chopped olives grated cheese FOR DECORATION

Paprika Slices of olives or gherkins 2 2 1/4 1/4 1/3 1/4 tablespoons tablespoons cup cup cup cup SAUCE butter or margarine cake flour Salt and pepper -- to taste chicken stock dry white wine grated cheddar cheese fresh cream

Sprinkle bananas with lemon juice. Mix all the ingredients for cocktail. Spoon into seven cocktail shells. Cover with sauce*. Sprinkle with grated cheese over each cocktail portion. Decorate with a slice of gherkin or olive, and sprinkle with paprika. Bake for 15-20 minutes at 350� degrees and serve warm. To Make Sauce: Melt butter, flour, and pepper in a saucepan. Add stock and wine and bring to the boil. Stir constantly. Simmer for one minute. Add 1/2 cup of grated cheese. Let cool off. Add cream. Source: "Turbana Corporation" S(Internet address): "http://www.turbana.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 218 Calories (kcal); 11g Total Fat; (45% calories from fat); 11g Protein; 18g Carbohydrate; 40mg Cholesterol; 227mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 1117 0 2130706543 0 0 0 0 1117 0 0 0 0 0 0 0 0 2940 * Exported from MasterCook * Banana Sweet Potato Puff Casserole Recipe By Serving Size Categories Amount -------2 1 3/4 1/3 1/2 1 : : 6 Preparation Time :0:00 : Casseroles

Turbana Corporation

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

Ingredient -- Preparation Method -------------------------------mashed sweet potatoes mashed ripe bananas (3 medium) curry powder sour cream salt egg

In a large bowl, combine all ingredients. Beat with electric mixer until light and very fluffy. Turn into 1 quart casserole dish. Bake at 350�

degrees F. in the oven for 20 minutes or until puffed and lightly browned. Serves: 4 to 6 Source: "Turbana Corporation" S(Internet address): "http://www.turbana.com/index.html" T(Bake): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 160 Calories (kcal); 4g Total Fat; (20% calories from fat); 3g Protein; 29g Carbohydrate; 37mg Cholesterol; 258mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 4111 0 0 0 0 * Exported from MasterCook * Batter-Fried Plantain Recipe By Serving Size Categories Amount -------2 1 1 6 1 inch thick slices Mix milk, egg, sugar, flour and salt until smooth. Heat oil in large skillet over medium heat. Dip each plantain slice into batter, then drop into oil. Fry until browned, about 2 minutes on each side. Drain on paper towel. Serve warm or at room temperature. Accompany with scrambled eggs with crab meat, melange or tropical fruit, and coffee for an Indonesian brunch. Description: "In Indonesia batter-fried plantain is called Pisang Goreng." Source: "Turbana Corporation" S(Internet address): "http://www.turbana.com/index.html" : : 6 Preparation Time :0:00 : Plantains

Turbana Corporation

Measure -----------tablespoons tablespoon tablespoons Pinch large

Ingredient -- Preparation Method -------------------------------milk (2 to 3 tablespoons) egg brown sugar all purpose flour salt Corn oil (for frying) or 2 medium-size ripe plantains (with almost black skin) -- peeled and cut diagonally in half-

- - - - - - - - - - - - - - - - - - Per serving: 85 Calories (kcal); 1g Total Fat; (11% calories from fat); 2g Protein; 17g Carbohydrate; 32mg Cholesterol; 14mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4138 0 0 14 0 425 4524 * Exported from MasterCook * Beef and Parmesan Pasta Recipe By Serving Size Categories Amount -------1 1/2 14 1/2 15 1/2 2 2 3/4 : : 4 Preparation Time :0:30 : Beef Texas Beef Council

Pasta

Measure -----------pounds ounces ounces cups cups cup

Ingredient -- Preparation Method -------------------------------ground beef beef broth -- ready to serve Italian-style tomatoes -- diced farfalle (bow tie) pasta -- uncooked zucchini -- sliced 1/4" thick grated Parmesan cheese -- divided

In large skillet, brown ground beef over medium-high heat 6 to 8 minutes or until beef is no longer pink (breaking up into 3/4" pieces). Remove beef with slotted spoon; pour off drippings. In same skillet, add broth, tomatoes and pasta, pushing pasta into liquid. Bring to a boil, reduce heat to medium. Cook, uncovered, 15 minutes stirring frequently. Add zucchini; continue cooking 5 minutes or until pasta is tender. Return beef to skillet and stir in 1/2 cup cheese; heat through. Sprinkle with remaining cheese. Cuisine: "Italian" Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" - - - - - - - - - - - - - - - - - - Per serving: 650 Calories (kcal); 26g Total Fat; (36% calories from fat); 51g Protein; 49g Carbohydrate; 117mg Cholesterol; 1149mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 6 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 9018 0 0 4363 0 0

* Exported from MasterCook * Beef and Radish Skillet with a Touch of Curry Recipe By Serving Size Categories Amount -------1 2 1 1 1/2 1/4 2 1 slices* : : 4 Preparation Time :0:00 : Beef The Radish Council

Main Dishes

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

Ingredient -- Preparation Method -------------------------------beef broth cornstarch curry powder chopped garlic salt ground black pepper olive oil -- divided flank steak -- cut across the grain into 1/4-inch-thick OR round tip steak -- cut across the grain into 1/4-inchthinly sliced onion rings thinly sliced radishes

1 thick slices* 1 1/2 1

In a small bowl whisk broth, cornstarch, curry powder, garlic, salt and pepper until cornstarch dissolves; set aside. In a large skillet heat 1 tablespoon of the oil over high heat. Add half of the beef; cook and stir occasionally until browned on the outside, about 2 minutes; remove meat to a plate. Repeat with remaining beef. Heat remaining 1 tablespoon oil until hot. Add onion; cook and stir until softened and lightly browned, about 4 minutes. Return beef and juices to the skillet. Whisk broth mixture again and pour into the skillet. Cook, stirring gently, until the sauce is clear and lightly thickened. Stir in radishes; heat for 30 seconds. Serve on wilted watercress, spinach, or steamed rice, if desired. Source: "The Radish Council" Yield: "4 cups" - - - - - - - - - - - - - - - - - - Per serving: 280 Calories (kcal); 15g Total Fat; (50% calories from fat); 26g Protein; 7g Carbohydrate; 57mg Cholesterol; 678mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Served on wilted watercress or spinach, it's a lifesaver for the weekend dinner rush, yet elegant enough for company. NOTES : Beef and Radish Skillet With a Touch of Curry adds a taste of the

East to one-pan cooking. Quick-fry thin slices of beef until just tender, then add thin-sliced onions and radishes to deepen textures and flavors. A curry-tinged sauce finishes this special dish. * For easy slicing place beef in the freezer for 30 minutes. Nutr. Assoc. : 0 0 0 0 0 0 0 5841 0 2130706543 20230 1223 * Exported from MasterCook * Beef Bourguignon Fettuccine Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Beef National Pasta Association

Main Dishes Pasta

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

Measure -----------ounces pound 10-ounce bag pound pound cup teaspoon teaspoon tablespoons teaspoons 10 1/2-ounce cup teaspoons

2 2 1

1/3 1 1/2

Ingredient -- Preparation Method -------------------------------Fettuccine -- uncooked fresh baby carrots frozen pearl onions beef tenderloin tips OR steaks -- cut into 1/2-inch pieces all-purpose flour salt freshly ground black pepper margarine minced garlic can double-strength beef broth -- undiluted dry red wine such as cabernet sauvignon dried thyme leaves Chopped fresh thyme or Italian parsley (optional)

Cook pasta according to package directions. Add carrots during last 5 minutes of cooking time. Meanwhile, thaw onions in microwave oven at high power about 2 minutes or in a bowl of cool water; drain. Combine flour, salt and pepper in a plastic bag. Add half of beef to bag; shake to coat. Melt 1 tablespoon margarine in a large, deep nonstick skillet over medium-high heat; add floured beef. Quickly brown beef, turning once, about 2 minutes. Transfer to plate and set aside. Melt remaining tablespoon of margarine in skillet; repeat browning with remaining beef, reserving any flour mixture in bag. Transfer beef to same plate. Add garlic to drippings in skillet; cook 2 minutes, stirring occasionally. Add any remaining flour; mix well. Add beef broth, thawed pearl onions, wine and thyme to skillet; bring to a boil. Stir in reserved beef. Simmer uncovered about 4 minutes or until beef is pink in center and sauce has thickened slightly. Drain pasta and carrots; arrange in shallow soup bowls. Toss pasta with beef mixture; sprinkle with fresh thyme or parsley if desired. Source: "National Pasta Association" S(Internet address):

"http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 374 Calories (kcal); 14g Total Fat; (34% calories from fat); 16g Protein; 44g Carbohydrate; 32mg Cholesterol; 416mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3274 0 0 2130706543 0 26137 0 0 0 0 0 117 2417 3159 3413 * Exported from MasterCook * Beef Burgundy Recipe By Serving Size Categories : : 20 Preparation Time :0:00 : Beef Main Dishes

Cherry Marketing Institute Pasta

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

Measure Ingredient -- Preparation Method ------------ -------------------------------pounds boneless beef round steak cloves garlic -- minced cup chopped onion cups Burgundy or other dry red wine 10 3/4-ounce can condensed cream of mushroom soup -- undiluted cups dried tart cherries 4 1/2-ounce jars button mushrooms -- drained cup pearl onions (fresh, frozen or canned) tablespoons all-purpose flour cup water 12-ounce package medium egg noodles -- cooked and well drained

Trim fat from steak; cut steak into 1-inch cubes. Coat a large, oven-proof Dutch oven or stockpot with nonstick cooking spray; place over medium heat until hot. Add steak; cook, stirring occasionally, 8 to 10 minutes, or until meat is browned. Drain well; set aside. Recoat pan with cooking spray; place over medium heat. Add garlic and chopped onion; cook 1 minute. Add wine and mushroom soup; mix well. Bring mixture to a boil. Return steak to pan; stir in cherries, mushrooms and pearl onions. In a small bowl, combine flour and water, blending until smooth with a wire whisk. Gradually stir flour mixture into steak mixture; mix well. Bake, covered, in a preheated 350� oven 1 1/2 hours, or until steak is tender and mixture is thickened. Serve over cooked noodles. Serving size: 3/4 cup Description: "For everyday dinners or special occasions, beef takes on new flavors with mushrooms, onions and cherries." Source:

"Cherry Marketing Institute" S(Internet address): "http://www.cherrymkt.org/index.html" - - - - - - - - - - - - - - - - - - Per serving: 198 Calories (kcal); 4g Total Fat; (21% calories from fat); 11g Protein; 25g Carbohydrate; 41mg Cholesterol; 179mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1662 0 0 2390 2947 26525 231 4417 0 0 530 * Exported from MasterCook * Belgian Endive, Ham, and Cheese au Gratin Recipe By Serving Size Categories Amount -------4 8 1/4 1/4 1 1/2 2 8 : : 4 Preparation Time :0:00 : Belgian Endive Marketing Board Pork

Main Dishes

Measure -----------tablespoons whole cup cup tablespoon cup teaspoons slices

Ingredient -- Preparation Method -------------------------------olive or vegetable oil heads Belgian Endives -- cored chopped green bell pepper chopped red bell pepper flour grated mild cheese grated Parmesan cheese Salt and pepper -- to taste Black Forest ham Chopped parsley

In a frying pan, lightly saut� the endives, remove them from the pan, and set aside. Add the red and green peppers to the oil, lightly saut� them, remove them from the pan, and set aside. Add the flour to the oil and stir until lightly browned. Add the salt and pepper and blend in with a whisk until the mixture is smooth. Add the cheeses and blend until the cheese melts. Stir in the saut�ed red and green peppers. Place the saut�ed Belgian Endives in an ovenproof casserole. Wrap each endive in a slice of Black Forest ham. Cover with cheese sauce and place in a 350�F oven for about 20 minutes or until sauce is bubbly and brown. You may brown it under the broiler for a minute or two if you wish. Garnish with chopped parsley and serve hot. Source: "Belgian Endive Marketing Board"

S(Internet address): "http://www.belgianendive.com/" - - - - - - - - - - - - - - - - - - Per serving: 441 Calories (kcal); 23g Total Fat; (44% calories from fat); 28g Protein; 38g Carbohydrate; 43mg Cholesterol; 1133mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1563 27098 0 0 0 20082 25073 0 3258 0 * Exported from MasterCook * Berry Peach Sangr�a Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Alcoholic Beverages Fruit

Beverages Oregon Raspberry & Blackberry

Amount -------750 1/2 1/3 1/3 3 1 2 12 12

Measure -----------milliliters cup cup cup tablespoons cup ounces ounces

Ingredient -- Preparation Method -------------------------------dry red table wine -- such as a Burgundy (about 3 cups) orange juice, or juice of 2 large oranges lemon juice, or juice of one large lemon sugar brandy (optional) raspberries, blackberries -- fresh or frozen peaches -- quartered and sliced club soda OR sparking mineral water (1 1/2 cups) Ice

In a punch bowl or 2 1/2 quart pitcher, stir together first 5 ingredients. When sugar is dissolved, add berries and refrigerate 2-3 hours to allow flavors to mingle. About 1 hour before serving, add peaches. Add soda/mineral water to sangr�a just before serving. Pour into glasses filled with ice. Garnish with berries and fruit slices. 4-6 Servings Description: "A deliciously fruity and refreshing summer beverage best enjoyed from large wine glasses, filled with ice and garnished with fruit." Source: "Oregon Raspberry & Blackberry Commission" S(Internet address): "http://www.oregon-berries.com/" - - - - - - - - - - - - - - - - - - Per serving: 172 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 23g Carbohydrate; 0mg Cholesterol; 92mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 3177 1006 797 0 2130706543 166 0 394 0 2130706543 0 * Exported from MasterCook * Blackened Chops with Pineapple Salsa Recipe By Serving Size Categories Amount -------4 1 1 1 1 1 1/2 1/8 1/8 2 1 : : 4 Preparation Time :0:20 : Main Dishes Pork

Nat. Pork Producers Council

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

1

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

Ingredient -- Preparation Method -------------------------------boneless pork chops -- 3/4-inch thick chopped fresh or canned pineapple red or green bell pepper -- chopped finely chopped onion lime juice chili powder jalape�o pepper -- finely chopped ground cumin cayenne Salt and pepper chili powder ground coriander ground cumin paprika pepper salt vegetable oil

To prepare salsa, in a medium bowl combine pineapple, red pepper, onion, lime juice, 1 teaspoon chili powder, jalape�o pepper, 1/8 teaspoon cumin and cayenne. Season to taste with salt and pepper; set aside. In a small bowl combine 2 teaspoons chili powder, coriander, 1/2 teaspoon cumin, paprika, 1/2 teaspoon pepper and 1/4 teaspoon salt. Stir in 1 teaspoon oil. Rub the mixture all over the chops. Heat a large heavy skillet over medium-high heat. Cook chops for 5-6 minutes, turning occasionally, until evenly browned on both sides, and chops are just done. Serve chops with the salsa. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 205 Calories (kcal); 9g Total Fat; (37% calories from fat); 23g Protein; 9g Carbohydrate; 66mg Cholesterol; 192mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 0

Other Carbohydrates Nutr. Assoc. : 5789 27017 2236 0 0 0 26360 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Blueberry and Custard-Filled Star Puffs Recipe By Serving Size Categories Amount -------1 1 1 1 1 1 1 1/2 : : 6 Preparation Time :0:00 : Desserts

The N.A. Blueberry Council

Measure -----------sheet

Ingredient -- Preparation Method -------------------------------frozen puff pastry (from a 17-ounce package) -- thawed 3 3/8-ounce package instant vanilla pudding and pie filling cup milk 8-ounce container sour cream pint fresh blueberries (about 2 cups) tablespoon sugar tablespoon chopped fresh mint (optional) teaspoon grated orange peel Confectioners' sugar

Preheat oven to 400�F. On a work surface carefully unfold puff pastry; with a rolling pin roll pastry out 1/2 inch wider than its original dimension. Using a 3-inch star-shaped cookie cutter*, cut out 12 stars. With a spatula transfer stars to an ungreased baking sheet 1 inch apart. Bake until puffed and golden, about 15 minutes. Transfer stars to a wire rack; cool slightly. Using a sharp knife cut stars in halves horizontally; cool completely. To prepare sauce: In a medium bowl place pudding mix and milk. Using an electric mixer, beat until mixture is smooth, about 2 minutes. Fold in sour cream; refrigerate covered, until thickened, about 15 minutes. In another medium bowl combine blueberries, sugar, mint and orange peel; refrigerate covered, until ready to serve. Using a small strainer sprinkle tops of stars with confectioners' sugar; set aside. To serve: On each dessert plate place 2 star bottoms; spoon on 1/3 cup sauce and 1/3 cup blueberries; top with 2 reserved star tops. Source: "The North American Blueberry Council" S(Internet address): "http://www.webcom.com/bberry/" Copyright: "� The North American Blueberry Council" - - - - - - - - - - - - - - - - - - Per serving: 426 Calories (kcal); 25g Total Fat; (52% calories from fat); 6g Protein; 46g Carbohydrate; 22mg Cholesterol; 375mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 Fat; 1 Other Carbohydrates

NOTES : *If star-shaped cutter is unavailable, cut a star from heavy cardboard; lightly place on pastry; with tip of a knife, cut out stars. Nutr. Assoc. : 26654 5409 0 0 3338 0 3383 0 1191 * Exported from MasterCook * Blueberry-Onion Sauced Pork Tenderloin Recipe By Serving Size Categories Amount -------3/4 2 2 1/2 1/4 2 1/4 1/4 2 1 1 : : 4 Preparation Time :0:00 : Main Dishes The N.A. Blueberry Council

Pork

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

Ingredient -- Preparation Method -------------------------------pork tenderloin (3/4 to 1 pound) butter -- divided onions -- sliced salt ground black pepper sugar port wine OR sweet sherry balsamic vinegar fresh or frozen blueberries chopped cherry tomatoes

Preheat broiler. Broil pork, turning occasionally, until cooked through, about 20 minutes. Remove to a platter; cover to keep warm. Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add onions, salt and pepper; cook until onions are golden, about 10 minutes. Add sugar; cook until onions are caramelized, 3 minutes longer Add port, balsamic, blueberries and tomatoes; bring to a boil. Remove from heat. Thinly slice pork and serve with sauce. Source: "The North American Blueberry Council" S(Internet address): "http://www.webcom.com/bberry/" Copyright: "� The North American Blueberry Council" - - - - - - - - - - - - - - - - - - Per serving: 221 Calories (kcal); 9g Total Fat; (38% calories from fat); 12g Protein; 20g Carbohydrate; 42mg Cholesterol; 355mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 4575 0 0 0 0 0 0 0 2130706543 0 3338 2557 * Exported from MasterCook *

Braised Belgian Endive Recipe By Serving Size Categories Amount -------8 2 3 1/2 1 : : 4 Preparation Time :0:00 : Belgian Endive Marketing Board

Side Dishes

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

Ingredient -- Preparation Method -------------------------------heads of Belgian Endive -- cored butter lemon juice salt sugar

Lightly saut� the Belgian Endives in butter in a shallow pan, over a hot fire. Turn the Belgian Endives after 1 1/2 minutes to saut� both sides. Add the other ingredients. Cover the pan and let simmer for about 25 minutes. Description: "Braised Belgian Endive enhances the taste of the accompanying main course." Source: "Belgian Endive Marketing Board" S(Internet address): "http://www.belgianendive.com/" - - - - - - - - - - - - - - - - - - Per serving: 240 Calories (kcal); 8g Total Fat; (25% calories from fat); 13g Protein; 38g Carbohydrate; 16mg Cholesterol; 551mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Serving Ideas : Serve Braised Belgian Endive with red meat, veal, poultry, game. Nutr. Assoc. : 2234 0 0 0 0 * Exported from MasterCook * Braised Garlic-Ginger Chop Recipe By Serving Size Categories Amount -------4 2 1/4 1/4 2 : : 4 Preparation Time :0:15 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless pork sirloin chops -- 3/4-inch thick olive oil hoisin sauce water soy sauce

2 2

1/4

tablespoons cloves teaspoon Dash

grated ginger root garlic -- crushed onion powder hot pepper sauce

In large skillet, heat oil. Brown chops over medium-high heat for 4 minutes on each side. Remove pan from heat. Combine hoisin sauce, water, soy sauce, ginger, garlic, onion powder and hot pepper sauce. Add to skillet. Cover tightly and simmer over medium-low heat for 20 minutes. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:25" - - - - - - - - - - - - - - - - - - Per serving: 284 Calories (kcal); 17g Total Fat; (56% calories from fat); 22g Protein; 9g Carbohydrate; 72mg Cholesterol; 832mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 4931 0 0 0 0 0 0 0 0 * Exported from MasterCook * Braised Pork Chops with Orange-Mustard Sauce Recipe By Serving Size Categories Amount -------1 1/2 pieces 1/4 1/8 1 1 1/3 3 2 1 2 : : 6 Preparation Time :0:20 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless pork loin -- trimmed and sliced into 6 equal salt freshly ground pepper vegetable oil finely chopped fresh ginger root orange juice 62%-less-sodium soy sauce honey Dijon mustard garlic -- crushed Fresh sliced oranges (optional) Watercress sprigs (optional)

Sprinkle each pork loin slice with salt and pepper. Heat oil in large skillet over medium heat. Add pork slices; brown 3-4 minutes per side. Remove from skillet; drain well. Wipe skillet with paper towel to remove excess oil. Return pork slices to skillet.

In small bowl, combine ginger root, orange juice, soy sauce, honey, mustard and garlic; blend well. Pour mixture over pork slices. Simmer uncovered over low heat 10-12 minutes or until pork is tender. Place cooked pork slices on serving plate; spoon 1/2 of orange-mustard sauce over pork. Garnish with orange slices and watercress, if desired. Pass remaining sauce. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 221 Calories (kcal); 10g Total Fat; (39% calories from fat); 24g Protein; 9g Carbohydrate; 73mg Cholesterol; 477mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 2311 0 0 0 26051 0 4026 0 0 0 2130706543 2130706543 * Exported from MasterCook * Braised Pork Medallions with Apples Recipe By Serving Size Categories Amount -------1 1 1 1 1 1 1/2 : : 4 Preparation Time :0:20 : Main Dishes Pork

Nat. Pork Producers Council

Measure -----------1-pound teaspoon teaspoon teaspoon small large cup

Ingredient -- Preparation Method -------------------------------pork tenderloin -- sliced into 8 pieces black pepper -- ground pumpkin pie spice vegetable oil onion -- minced apple -- cored, coarsely chopped apple cider

Mix together pepper and pumpkin pie spice and season medallions on both sides. Heat oil in a large nonstick skillet; saut� pork on both sides to brown, remove from pan and reserve. Add onion and chopped apples to skillet, saut� until golden. Add apple cider to skillet, heat to a simmer. Return pork medallions to pan, cover and simmer for 5 minutes. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 223 Calories (kcal); 9g Total Fat; (35% calories from fat); 24g Protein; 12g Carbohydrate; 73mg Cholesterol; 59mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 0

Other Carbohydrates Serving Ideas : Serve with hot rice or couscous, if desired. Nutr. Assoc. : 2311 0 0 0 0 0 0 * Exported from MasterCook * Breaded Chicken and Bananas Recipe By Serving Size Categories Amount -------1 1/3 1/2 6 3 2 3/4 1/4 : : 8 Preparation Time :0:00 : Poultry

Turbana Corporation

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

Ingredient -- Preparation Method -------------------------------condensed milk milk flaked coconut firm bananas -- cut lengthwise corn flake crumbs chickens -- cut in pieces butter or margarine -- melted and divided in two portions lemon juice Sliced star fruit and kiwi fruit -- optional

In food processor, blend the condensed milk, coconut, and lemon juice until smooth. Pour into a bowl. Dip bananas into milk mixture; roll in the corn flakes and set aside. Dip chicken into remaining milk mixture; roll in the remaining corn flakes and place in two greased 13-inch by 2-inch baking pans. Sprinkle with 1/2 cup of the melted butter. Bake, uncovered, at 350 degrees for 1 hour. Arrange bananas over the chicken. Sprinkle with the remaining butter. Bake 15 minutes longer or until chicken juices run clear. Garnish with star fruit and kiwi if desired. Serves - 6 to 8 Source: "Turbana Corporation" S(Internet address): "http://www.turbana.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 635 Calories (kcal); 32g Total Fat; (44% calories from fat); 36g Protein; 54g Carbohydrate; 150mg Cholesterol; 466mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 4 1/2 Fat; 1 1/2 Other Carbohydrates NOTES : Bonus Recipe Slice a fully ripened plantain (black) in half lengthwise. Place in microwaveable dish and spread a thin layer of softened butter across the plantain. Sprinkle with brown sugar to cover plantain. Cover with plastic wrap and cook in microwave on medium heat for

about 3 minutes. Nutr. Assoc. : 1465 0 2737 2142 417 5829 0 0 779 * Exported from MasterCook * Brioche Benedict Sandwich Recipe By Serving Size Categories Amount -------1 3/4 2 1 1/2 1 12 1 1 1/8 : : 12 Preparation Time :0:00 : Breakfast/ Brunch Main Dishes

California Egg Commission

Measure -----------pounds tablespoons cups tablespoon large pound pounds

Ingredient -- Preparation Method -------------------------------BRIOCHE DOUGH al purpose flour (7 cups) dry yeast warm water (90-100�F) salt California Fresh Eggs -- beaten OR plus 5 ounces liquid or frozen whole egg product sweet butter -- softened Egg wash SANDWICH FILLING Brioche sandwich bun -- split Canadian bacon California Fresh Eggs -- beaten OR liquid or frozen whole egg product Hollandaise sauce Asparagus spears

1 3 2 3 1/2 3 3

slices large ounces ounces

FOR BRIOCHE DOUGH: Weigh or measure flour. Dissolve yeast in warm water and mix with 2/3 cup of flour. Cover and let rise about 15 minutes in a warm place to make a sponge. Place eggs in mixer. Add salt, yeast sponge and butter. Blend. Incorporate the flour slowly, 1 cup at a time. Continue until all the flour is in. This will be a very soft dough. Refrigerate at least 2 hours before handling further. Remove from refrigerator. Flour hands as dough will be sticky. Divide dough into three pieces. Roll out to about 1/3" - 1/2" inch thick. Cut dough into 4" rounds and then fit into greased baking containers. Cover and let rise in a warm place for about 1 hour. Preheat over to 400 degrees F. Brush surface with egg wash and bake for 20 minutes.

SANDWICH FILLING AND ASSEMBLY: Toast or warm brioche bun. Heat Canadian bacon and place on bun bottom. Scramble eggs and shape into a round about the same size as the brioche bun. Place on top of bacon. Add asparagus spears and Hollandaise sauce. Description: "The fast food sandwich at a more leisurely pace ... buttery, egg-rich brioche dough holds creamy scrambled eggs, Canadian bacon and asparagus spears dressed with Hollandaise sauce." Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " - - - - - - - - - - - - - - - - - - Per serving: 690 Calories (kcal); 44g Total Fat; (57% calories from fat); 17g Protein; 56g Carbohydrate; 326mg Cholesterol; 1331mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 14 0 5472 0 3218 0 2130706543 222 0 0 0 713 0 3218 0 2130706543 0 0 * Exported from MasterCook * Broiled Scallops with Honey-Lime Marinade Recipe By Serving Size Categories Amount -------2 4 1 1/4 1/4 1 1/2 : : 2 Preparation Time :0:00 : Fish/ Seafood

The National Honey Board

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

Ingredient -- Preparation Method -------------------------------honey lime juice vegetable oil grated lime peel salt hot pepper sauce bay, calico or sea scallops lime -- cut into wedges

Combine honey, lime juice, oil, lime peel, salt and hot pepper sauce in large bowl. Rinse scallops and pat dry with paper towel; add to marinade. Marinate scallops in refrigerator, stirring occasionally 1 hour or overnight. Preheat broiler. Arrange scallops and marinade in single layer in 2 individual broiler-proof dishes. Broil 4 inches from heat source 4 to 7 minutes or until opaque and lightly browned. Serve with lime wedges.

Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 237 Calories (kcal); 8g Total Fat; (28% calories from fat); 19g Protein; 25g Carbohydrate; 37mg Cholesterol; 451mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 20217 1326 0 2161 0 * Exported from MasterCook * Broiled Tilapia with Sweet Potato Crust and Vanilla Cream Sauce Recipe By Serving Size Categories Amount -------2 3 3 4 1 1 : : 2 Preparation Time :0:00 : American Tilapia Association Main Dishes

Fish/ Seafood

Measure -----------6-ounce

Ingredient -- Preparation Method -------------------------------tilapia fillets FILLING sweet potatoes -- cooked and peeled fresh lemon juice fresh orange juice butter salt minced ginger CRUST graham crackers roasted pecans melted butter SAUCE heavy cream vanilla fish stock OR water seafood or Creole seasoning

1/2

teaspoons teaspoons tablespoon teaspoon teaspoon

3 1 2 5 1 2 2

cup tablespoons tablespoons tablespoon tablespoons tablespoons Pinch

Grind sweet potatoes, juices, butter, salt and ginger together and set aside. Grind the graham crackers, pecans and butter together. Cover the fish with the sweet potato mixture. Then sprinkle the pecan mixture over the top. Broil the fillets until golden brown, approximately 4 minutes. In a small skillet, add the cream, vanilla, stock and seasoning. Bring to a boil and cook for a minute, until the alcohol in the vanilla is gone and

the sauce coats the back of a spoon. Pool the sauce on a plate. Place the broiled fish fillet on top and serve. Source: "American Tilapia Association" S(Internet address): "http://ag.arizona.edu/azaqua/ata.html" - - - - - - - - - - - - - - - - - - Per serving: 916 Calories (kcal); 69g Total Fat; (66% calories from fat); 9g Protein; 70g Carbohydrate; 98mg Cholesterol; 1346mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 13 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 1089 0 0 0 0 0 2130706543 0 0 2978 * Exported from MasterCook * Buffalo Chicken Lasagne Recipe By Serving Size Categories Amount -------12 1 4 1 1/2 2 2 1 1 1/2 3/4 : : 10 Preparation Time :0:00 : National Pasta Association Poultry

Pasta

Measure -----------pieces

Ingredient -- Preparation Method -------------------------------Lasagne -- uncooked Vegetable oil cooking spray pound skinless, boneless chicken breasts -- diced cups low-sodium spaghetti sauce cups water tablespoons hot sauce (2 to 3 tablespoons) tablespoons vinegar teaspoon garlic salt 15-ounce container part-skim Ricotta cheese cup egg substitute cup crumbled blue cheese

Spray a large skillet with cooking spray; place over medium-high heat until hot. Add chicken; saut� 4 minutes. Drain well. Stir in spaghetti sauce, water, hot sauce, vinegar and garlic salt. In a small bowl, combine Ricotta cheese and egg substitute. Set aside. Spray a 9 � 13-inch baking pan with cooking spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange 4 pieces of lasagne (3 lengthwise, 1 widthwise) over the sauce. Cover with 1 1/2 cups of the sauce. Spread half the Ricotta mixture on top. Arrange another 4 pieces of lasagne over Ricotta, and top with another 1 1/2 cups of sauce. Spread remaining Ricotta mixture on top. Arrange final 4 pieces of lasagne over Ricotta mixture and cover with remaining sauce. Preheat oven to 350�F. Cover lasagne with foil and bake for 1 hour 10 minutes. Uncover lasagne, sprinkle blue cheese on top and bake an

additional 5 minutes uncovered. Cover and let stand 15 minutes before serving. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 333 Calories (kcal); 13g Total Fat; (35% calories from fat); 23g Protein; 31g Carbohydrate; 47mg Cholesterol; 1024mg Sodium Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 306 1563 4943 5072 0 20151 0 0 0 0 0 * Exported from MasterCook * Butter Chicken (Murgh Makhani) Recipe By Serving Size Categories Amount -------3 1 1 1/2 1 1/2 1 1 2 : : 4 Preparation Time :1:00 : Amma's Indian Recipes Poultry

Main Dishes

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

Ingredient -- Preparation Method -------------------------------MARINATION tender chicken plain yogurt red chili powder garam masala powder garlic paste ginger paste lemon juice Salt -- to taste GRAVY orange color (3 to 4 drops) finely chopped onions ginger paste garlic paste butter tomato gravy cream chopped green coriander ginger -- julienned honey Salt -- to taste

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

drops cup tablespoon tablespoon cup cups cup cup teaspoon teaspoons

Clean chicken and discard the skin. Make slits on the whole chicken with a knife. Pat the chicken dry. For the marination, mix all the remaining marination ingredients well and spread mixture on the chicken. Keep aside for about an hour.

After an hour, cook the whole chicken in oven at 150 degrees centigrade for ten minutes, cooking until the chicken is 3/4 done. In a pan or wide skillet, heat butter and add onions, ginger and garlic paste. Fry until light brown and add chili powder. Cut chicken into smaller (bite-sized) pieces and cook for another minute. Now add tomato gravy and cook for another few minutes on moderate heat. Finish with cream, garam masala powder and honey. Garnish with ginger julienne, a little butter, chopped coriander and cream. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" T(Cooking time): "0:25" - - - - - - - - - - - - - - - - - - Per serving: 957 Calories (kcal); 75g Total Fat; (70% calories from fat); 48g Protein; 24g Carbohydrate; 327mg Cholesterol; 1271mg Sodium Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 2 Vegetable; 0 Fruit; 11 1/2 Fat; 1/2 Other Carbohydrates Serving Ideas : Goes especially well with naan. NOTES : Tips on Marination: * Use only thick yogurt for marination. * If desired sour, then do away with honey. Nutr. Assoc. : 0 2602 0 2614 492 0 0 0 0 619 0 3314 2679 0 0 0 1506 0 414 0 0 0 * Exported from MasterCook * Butterball� Turkey Marsala Recipe By Serving Size Categories Amount -------4 2 8 1 1 : : 4 Preparation Time :0:00 : Main Dishes The Butterball Turkey Company

Poultry

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

1/2

Ingredient -- Preparation Method -------------------------------Butterball� Fresh Boneless Turkey Breast Cutlets olive oil -- divided mushrooms -- sliced sliced onion Marsala wine chopped parsley

Heat large skillet over high heat until hot; add 1 tablespoon olive oil and turkey. Cook 1 to 2 minutes each side; remove from skillet and keep warm. Add remaining oil, mushrooms and onions to skillet; cook and stir 5

minutes. Reduce heat to low; add wine and simmer uncovered 2 minutes. Return cutlets to skillet, coat with sauce; sprinkle with parsley. Source: "The Butterball Turkey Company" S(Internet address): "http://www.butterball.com/" Copyright: "� 1998 Butterball Turkey Company" - - - - - - - - - - - - - - - - - - Per serving: 185 Calories (kcal); 8g Total Fat; (43% calories from fat); 19g Protein; 5g Carbohydrate; 45mg Cholesterol; 165mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5913 0 0 0 0 0 * Exported from MasterCook * Cactus Cooler Recipe By Serving Size Categories Amount -------3 1 8 3 3 8 : : 8 Preparation Time :0:00 : Beverages

Stash Tea

Measure -----------1-ounce

quarts quarts ounces

Ingredient -- Preparation Method -------------------------------Ruby Mist Iced Tea bags Traditional Iced Tea bag Stash Peppermint Tea bags (single servings) cold water to concentrate apple juice lemon juice

Steep Ruby Mist Iced Tea Bags, Traditional Iced Tea Bag and Stash Peppermint Tea bags in 1/2 gallon of boiling water for 5 minutes, then remove tea bags. Add cold water, apple juice and lemon juice. Serve. Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/" - - - - - - - - - - - - - - - - - - Per serving: 215 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 53g Carbohydrate; 0mg Cholesterol; 39mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 Fruit; 0 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 5263 5263 5263 2777 0 0 0 * Exported from MasterCook * California Frittata Recipe By Serving Size Categories Amount -------2 1/2 2 1 2 2 12 1/2 : : 6 Preparation Time :0:00 : California Egg Commission

Main Dishes

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

1/4

pound large

Ingredient -- Preparation Method -------------------------------Japanese eggplants -- sliced thin salt Cooking spray chicken broth baking potatoes -- peeled and sliced thin onion -- peeled and sliced thin yellow squash -- sliced thin mushrooms -- sliced tomatoes -- cut in half and sliced California Fresh Eggs Salt and pepper -- to taste Fresh herbs -- to taste

Preheat oven to 450�F. After sprinkling eggplant with salt, let stand for ten minutes, then rinse and pat dry. Spray a 12-inch baking dish with cooking spray. Pour chicken broth into dish and heat in the oven for five minutes. Layer potato and onion in the baking dish and bake until tender (approx. 20 minutes). Layer the squash and eggplant and continue baking for five additional minutes. Top with the mushrooms and tomatoes. Beat the eggs and season with salt, pepper and herbs. Pour eggs over the layers. Bake about 20 minutes, until eggs are firm through the center of the Frittata and puffed. Depending on your own oven, you may need to adjust the cooking temperature. Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " - - - - - - - - - - - - - - - - - - Per serving: 251 Calories (kcal); 10g Total Fat; (33% calories from fat); 16g Protein; 28g Carbohydrate; 374mg Cholesterol; 366mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3234 0 5440 0 0 0 0 0 0 3218 0 0 * Exported from MasterCook *

Calypso Turkey Breast Recipe By Serving Size Categories Amount -------1 1 1/2 1/4 1/8 : : 6 Preparation Time :0:00 : Main Dishes The Butterball Turkey Company

Poultry

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

Ingredient -- Preparation Method -------------------------------99% Fat Free Butterball� Skinless Turkey Breast Roast thick and chunky salsa apricot spreadable fruit salt ground cinnamon

Spray large skillet with nonstick cooking spray and heat over medium heat. Add breast roast and brown about 5 minutes, turning once. Stir together remaining ingredients. Reduce heat to low; pour salsa mixture over turkey. Cover skillet and simmer slowly for 40 to 50 minutes or until turkey is tender. Remove roast from skillet and keep warm. Increase heat to medium-high and cook salsa mixture until slightly thickened, about 3 minutes. Slice turkey breast crosswise and serve with sauce. Makes 4 to 6 servings. Source: "The Butterball Turkey Company" S(Internet address): "http://www.butterball.com/" Copyright: "� 1998 Butterball Turkey Company" - - - - - - - - - - - - - - - - - - Per serving: 205 Calories (kcal); 1g Total Fat; (4% calories from fat); 32g Protein; 15g Carbohydrate; 81mg Cholesterol; 340mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 27022 1325 0 0 0 * Exported from MasterCook * Caramel Apple Cake Recipe By Serving Size Categories Amount -------2 1 2 : : 10 Preparation Time :0:00 : Cakes

Chocolate Manufacturers Assn.

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

Ingredient -- Preparation Method -------------------------------grated Granny Smith apples -- peeled and cored fresh lemon juice all-purpose flour

1 1/2 1/2 1 6 1/4 1/2 1 1 1 1/2 24

teaspoons teaspoon teaspoon tablespoons cup cup large teaspoon teaspoon cup

baking powder salt ground cinnamon unsalted butter (3/4 stick) -- softened sugar packed light brown sugar egg grated lemon zest vanilla extract milk caramels (8 ounces) -- cut in 1/2" pieces Powdered sugar -- for dusting top of cake

Preheat oven to 325�F. Butter bottom and sides of 9"� 2" square pan. Line bottom of pan with wax or parchment paper and butter paper. In small bowl, place grated apples and mix with lemon juice. Sift flour, baking powder, salt and cinnamon. Set aside. In large bowl of electric mixer, beat butter on low speed about 15 seconds, just until smooth. Add sugar and brown sugar; beat on medium speed about 1 minute until mixture lightens in color. Add egg, lemon zest and vanilla. Beat 1 minute. Stop mixer and scrape sides of the bowl with a rubber spatula once during this mixing. Decrease speed to low and mix in half of flour mixture. Mix in milk. Stir in remaining flour mixture, just until all flour is incorporated. Stir in apple mixture. Sprinkle caramels over batter; stir into cake. Spread batter evenly in prepared pan. Bake 55 minutes until toothpick inserted in center of cake comes out clean. Cool cake in pan 5 minutes. Invert cake onto rack. Carefully remove paper from bottom, replacing any caramel that sticks to paper. Discard paper. Cool cake thoroughly, about 2 hours. Turn cake right side up on cake plate. Dust cake with powdered sugar. Serve with whipped cream or ice cream. Serves 8 to 10 Description: "This moist, dense cake is saturated with the rich flavor of melted caramels and apples." Source: "Chocolate Manufactures Association" S(Internet address): "http://www.candyusa.org/" Yield: "1 cake" - - - - - - - - - - - - - - - - - - Per serving: 321 Calories (kcal); 10g Total Fat; (27% calories from fat); 5g Protein; 55g Carbohydrate; 40mg Cholesterol; 252mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 3545 0 0 0 0 0 1553 0 0 0 802 0 0 251 0

* Exported from MasterCook * Carne Seca Omelet Pinwheels Recipe By Serving Size Categories : : 10 Preparation Time :0:00 : Breakfast/ Brunch Eggs

California Egg Commission Omelettes

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

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

Ingredient -- Preparation Method -------------------------------California Fresh Eggs OR frozen whole egg product green peppers -- diced carne seca (machaca) -- rehydrated Monterey Jack cheese -- grated flour tortilla

Mix egg with diced green peppers. Prepare omelet. Sprinkle carne seca and cheese over surface. Remove flat omelet from pan and place on top of tortilla. Roll together jelly roll style. To serve: Cut crosswise into slices and serve with salsa. Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " - - - - - - - - - - - - - - - - - - Per serving: 71 Calories (kcal); 4g Total Fat; (50% calories from fat); 4g Protein; 4g Carbohydrate; 52mg Cholesterol; 80mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26310 0 2130706543 0 9018 0 0 * Exported from MasterCook * Carrots with Character Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Cherry Marketing Institute

Side Dishes

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

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

Ingredient -- Preparation Method -------------------------------carrots -- peeled and sliced frozen unsweetened tart cherries maple syrup butter or margarine ground nutmeg ground ginger

In a medium saucepan, cook carrots in water, covered, 8 to 10 minutes, or until tender. Drain well. In a greased 1 1/2-quart baking dish, combine cooked carrots, cherries, maple syrup, butter, nutmeg and ginger. (It is not necessary to thaw cherries before combining with carrots.) Bake, uncovered, in a preheated 375� oven 35 minutes, or until hot and bubbly. Stir occasionally. Serving size: 1/2 cup Description: "Plain carrots become elegant with cherries, nutmeg and ginger." Source: "Cherry Marketing Institute" S(Internet address): "http://www.cherrymkt.org/index.html" - - - - - - - - - - - - - - - - - - Per serving: 102 Calories (kcal); 4g Total Fat; (34% calories from fat); 1g Protein; 16g Carbohydrate; 10mg Cholesterol; 64mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 2495 1085 0 0 0 0 * Exported from MasterCook * Casablanca Cooler Recipe By Serving Size Categories Amount -------4 8 4 1 : : 1 Preparation Time :0:00 : Beverages

Stash Tea

Measure -----------ounces ounces ounces ounce

Ingredient -- Preparation Method -------------------------------ice Stash Iced Tea (Stash Moroccan Mint or Premium Green) tropical juice* passion fruit syrup

Combine ice, iced tea, tropical juice and passionfruit syrup in a cocktail shaker or a jar with a lid. Shake until cold and frothy. Pour into a tall iced tea glass. Garnish as desired.

Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/" - - - - - - - - - - - - - - - - - - Per serving: 128 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 32g Carbohydrate; 0mg Cholesterol; 28mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1 1/2 Other Carbohydrates NOTES : * Make your own tropical blend of juice with 1/3 pineapple juice, 2/3 orange juice and a splash of passion fruit syrup. Nutr. Assoc. : 0 2350 1006 0 * Exported from MasterCook * Catfish with Oregon Hazelnuts Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Dundee Hazelnuts Main Dishes

Fish/ Seafood The Oregon Hazelnut Industry

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

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

Ingredient -- Preparation Method -------------------------------cornmeal all-purpose flour finely ground roasted Oregon hazelnuts salt cayenne pepper ground cumin catfish fillets olive oil coarsely chopped roasted Oregon hazelnuts

Combine cornmeal, flour, ground hazelnuts, salt, cayenne pepper and cumin in large plate or shallow casserole. Dredge catfish in cornmeal and flour mixture and place on waxed paper. Heat oil in large heavy-bottomed skillet over medium heat. Add catfish and cook about 4 minutes on each side, or until golden brown. Transfer to serving plate, and garnish with chopped hazelnuts and orange twists. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - Per serving: 457 Calories (kcal); 27g Total Fat; (53% calories from fat); 32g Protein; 22g Carbohydrate; 99mg Cholesterol; 607mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 3677 0 0 0 2507 0 3677 * Exported from MasterCook * Chai Spice Stuffing Recipe By Serving Size Categories Amount -------4 1/2 1 1/2 1/2 1/2 7 1/2 2 1/2 1/2 : : 6 Preparation Time :0:00 : Side Dishes Stuffing

Stash Tea

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

Ingredient -- Preparation Method -------------------------------Stash Tea Chai Spice tea bags boiling water olive oil celery green onions shallots unseasoned bread cubes eggs salt pepper

Place the 4 Chai Spice tea bags in a cup and pour in 1/2 cup boiling water. Allow to steep 5 minutes. Remove tea bags. In a medium size sauce pan, combine olive oil, celery, green onions and shallots. Cook over medium heat until soft. In a large bowl combine bread crumbs, saut�ed vegetables and Chai Spice concentrate. Mix well. Bake at 300 degrees for approximately 30 minutes. Serve stuffing as a side dish or use as a meat stuffing. Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/" - - - - - - - - - - - - - - - - - - Per serving: 200 Calories (kcal); 6g Total Fat; (25% calories from fat); 7g Protein; 30g Carbohydrate; 62mg Cholesterol; 516mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5263 0 0 0 3585 4902 2337 3218 0 0 * Exported from MasterCook * Chai Sweet Spicy Sauce Over Cornish Game Hen

Recipe By Serving Size Categories

: : 4 Preparation Time :0:00 : Game Poultry

Main Dishes Stash Tea

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

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

Ingredient -- Preparation Method -------------------------------Cornish game hens (2 to 4 hens) -- thawed Chai Sauce CHAI SAUCE Stash Tea Chai Spice tea bags water -- boiling corn syrup brown sugar

1/2 1/3

cup cup cup

Place the 4 Chai Spice tea bags in a tea cup and pour in 1/2 cup of boiling water. Let steep for 4 minutes. Remove tea bags. Add Chai tea concentrate to a sauce pan with corn syrup and brown sugar. Mix well. Bring the sauce to a boil. Let cool. Pour Chai sauce over Cornish game hens and bake at 300 degrees until done, approximately 40 minutes to 1 hour. During baking, baste hen 2 to 3 times. For an added touch, stuff hens with Chai stuffing before applying Chai sauce and baking. Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/" - - - - - - - - - - - - - - - - - - Per serving: 618 Calories (kcal); 24g Total Fat; (33% calories from fat); 29g Protein; 76g Carbohydrate; 170mg Cholesterol; 210mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 5 Other Carbohydrates Nutr. Assoc. : 2902 2130706543 0 0 5263 0 0 0 * Exported from MasterCook * Champagne Poached Alaska Salmon Recipe By Serving Size Categories Amount -------4 : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Main Dishes

Fish/ Seafood

Measure -----------6-ounce

Ingredient -- Preparation Method -------------------------------Alaska salmon steaks or fillets (6 to 8 ounces each) -- skinned and boned

2 4 1 4 1/4

1/2 1 1/2

cups cup slices tablespoon sprigs cup teaspoons

champagne fresh lime juice red onion capers -- optional fresh tarragon honey dijon mustard fresh tarragon -- chopped Salt and pepper -- to taste

Mix together mustard and chopped tarragon, hold aside. Season Alaska salmon steaks/fillets lightly with salt and pepper. Place in a pan just large enough to hold the salmon in 1 layer. Add the champagne, lime juice and just enough water to cover the fish. Remove the fish and bring the liquid to a boil. Return the salmon steaks/fillets to the pan. Top each with an onion slice, capers and tarragon sprig. Reduce heat to a simmer, cover pan with foil and poach at no more than a simmer for 6 to 10 minutes (depending on the thickness of the salmon). Remove salmon steaks/fillets from the liquid and place on 4 warm serving plates. Top each piece of fish with 1 ounce of the mustard mixture and serve. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 393 Calories (kcal); 9g Total Fat; (24% calories from fat); 38g Protein; 21g Carbohydrate; 88mg Cholesterol; 547mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4821 0 0 0 2478 0 20015 0 0 * Exported from MasterCook * Cheddar Twists Recipe By Serving Size Categories Amount -------3 3 2 1 1/2 2/3 1 1 1/2 1 : : 12 Preparation Time :0:00 : Breads

Fleischmann's Yeast

Measure -----------cups tablespoons packages teaspoons cup 5-ounce can cups

Ingredient -- Preparation Method -------------------------------all-purpose flour (3 to 3 1/2 cups) sugar Fleischmann's� Rapid Rise Yeast salt water evaporated milk (6 ounces) grated sharp Cheddar cheese egg white with 1 tablespoon water -- lightly beaten Poppy seed, sesame seed or grated Parmesan cheese (optional)

In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt. Heat water and milk until very warm (120 to 130�F); stir into dry ingredients. Stir in cheese 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 into 12 equal pieces. Roll each to 14-inch rope; fold each rope in half and pinch ends to seal. Twist each rope two to three times. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Brush with egg white mixture. Sprinkle with poppy seed, if desired. Bake at 400�F for 10 to 15 minutes or until done. Remove from baking sheet; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "12 twists" - - - - - - - - - - - - - - - - - - Per serving: 204 Calories (kcal); 6g Total Fat; (26% calories from fat); 8g Protein; 29g Carbohydrate; 18mg Cholesterol; 373mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 14 0 26366 0 0 0 26017 3231 0 0 * Exported from MasterCook * Cheese 'n Onion Swirls Recipe By Serving Size Categories Amount -------1 3/4 3 1 1/2 1/4 3 3 1 1 : : 12 Preparation Time :0:00 : Breads

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------Fleischmann's� Active Dry Yeast warm water (105� to 115�F)F all-purpose flour sugar salt warm milk (105� to 115�F) butter or margarine instant toasted onion diced pimientos -- well drained (4 ounces) grated Cheddar cheese

Dissolve yeast in 1/4 cup warm water; set aside. With metal blade in

place, combine flour, sugar and salt in bowl; process 5 to 10 seconds to combine. Pour yeast mixture and warm milk through feed tube. Process 5 to 10 seconds to combine. Add 1 tablespoon butter. Begin processing; then slowly pour remaining water through feed tube just until ball forms, about 10 to 15 seconds (all water may not be needed). Continue processing for 60 seconds to knead dough. Carefully remove dough and blade from processor bowl. Shape dough into ball and form hole in center. Stretch dough and fit back into processor bowl; grease top. Cover, let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Punch dough down. Remove dough to lightly floured surface; roll to 14- � 8-inch rectangle. Melt remaining 2 tablespoons butter; stir in onions. Evenly spread onion mixture over dough to within 1/2-inch of edges; sprinkle with pimientos and cheese. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. With sharp knife, cut roll into 12 equal pieces. Place pieces, cut sides up, in greased 8-inch round cake pan; cover. Place shallow pan on counter; half-fill with boiling water. Set wire rack over pan; place cake pan on rack. Let rolls rise 20 minutes. Bake at 375�F for 25 to 30 minutes or until done. Remove from pan to wire rack. Serve warm. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "12 rolls" - - - - - - - - - - - - - - - - - - Per serving: 190 Calories (kcal); 6g Total Fat; (30% calories from fat); 6g Protein; 27g Carbohydrate; 11mg Cholesterol; 185mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26366 5472 14 0 0 4138 4098 4289 1603 2536 * Exported from MasterCook * Chef's Salad Italiano Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Poultry Side Dishes

Salads The Mushroom Council

Amount -------8 1

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

Ingredient -- Preparation Method -------------------------------romaine lettuce in bite-sized pieces fresh white mushrooms -- sliced thick (about 6 cups)

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

ounces ounces medium cup cup cup

sliced smoked turkey -- cut in strips (about 2 cups) sliced Provolone cheese -- cut in strips (about 1 cup) tomato -- cut in 8 wedges thinly sliced red onion rings bottled creamy roasted garlic salad dressing OR Caesar salad dressing

In a large salad bowl, place lettuce, mushrooms, turkey, cheese, tomato and red onion. Add dressing; toss well. Description: "Chef's Salad Italiano combines thick-cut mushrooms, smoked turkey strips, tangy Provolone cheese, tomatoes, romaine lettuce and other tasty ingredients for a new twist on this traditional favorite." Source: "The Mushroom Council" Yield: "12 cups" - - - - - - - - - - - - - - - - - - Per serving: 149 Calories (kcal); 9g Total Fat; (52% calories from fat); 11g Protein; 7g Carbohydrate; 20mg Cholesterol; 217mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Serving Ideas : Serve as a main dish, garnished with capers or anchovies, if desired. NOTES : Choose from prepared roasted garlic or Caesar salad dressing. Nutr. Assoc. : 4780 3386 5009 1198 0 4712 2130706543 0 0 * Exported from MasterCook * Cherry Crab Spread Recipe By Serving Size Categories Amount -------1 2 1 1 1/4 1/8 1/2 : : 16 Preparation Time :0:00 : Appetizers/ Snacks Spreads

Cherry Marketing Institute

Measure Ingredient -- Preparation Method ------------ -------------------------------8-ounce package cream cheese -- softened tablespoons milk 7-ounce can crabmeat -- drained and flaked tablespoon chopped green onion teaspoon seasoned salt teaspoon garlic powder cup chopped dried tart cherries Chopped fresh parsley or sliced green onions for garnish (optional)

In a small bowl, beat cream cheese and milk until fluffy. Add crabmeat, green onions, seasoned salt and garlic powder; mix well. Stir in cherries.

Let chill. Garnish with parsley or green onions, if desired. Serve with crackers. Description: "Crabmeat impresses guests and cherries provide pizzazz." Source: "Cherry Marketing Institute" S(Internet address): "http://.cherrymkt.org/index.html" Yield: "2 cups" - - - - - - - - - - - - - - - - - - Per serving: 77 Calories (kcal); 5g Total Fat; (60% calories from fat); 4g Protein; 4g Carbohydrate; 25mg Cholesterol; 101mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 473 0 0 2665 0 0 26525 0 * Exported from MasterCook * Cherry Soup Recipe By Serving Size Categories Amount -------1/2 1/2 1 1 1 1/2 1 1 1/4 : : 9 Preparation Time :0:00 : Cherry Marketing Institute

Soups/ Stews

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

Ingredient -- Preparation Method -------------------------------frozen unsweetened tart cherries frozen dark sweet cherries custard-style cherry yogurt sour cream heavy cream dried tart cherries grenadine granulated sugar -- or to taste ground nutmeg

Thaw tart and sweet cherries, reserving their juice. In an electric blender or food processor container, pur�e tart and sweet cherries with juice until smooth. Set aside. In a large mixing bowl, combine yogurt, sour cream, heavy cream and dried cherries; mix well. Add pur�ed cherries, grenadine, sugar and nutmeg; mix well. Let chill I to 2 hours to blend flavors. Serve chilled. Serving size: 1/2 cup Description: "Delicately favored, this cold soup goes well with main course salads." Source:

"Cherry Marketing Institute" S(Internet address): "http://www.cherrymkt.org/index.html" Yield: "4 1/2 cups" - - - - - - - - - - - - - - - - - - Per serving: 217 Calories (kcal); 16g Total Fat; (65% calories from fat); 3g Protein; 17g Carbohydrate; 51mg Cholesterol; 39mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 1085 3447 1671 0 0 26525 0 0 0 * Exported from MasterCook * Cherry-Glazed Chicken Recipe By Serving Size Categories Amount -------1 6 1/2 1/2 1 1 1 1/4 1/4 1 cup cup teaspoon tablespoon 16-ounce can cup cup teaspoon : : 6 Preparation Time :0:00 : Cherry Marketing Institute Poultry

Main Dishes

Measure -----------2 1/2-pound

Ingredient -- Preparation Method -------------------------------broiler-fryer chicken -- cut up (2 1/2 - 3-pounds) OR chicken breast halves -- skinned and boned milk all-purpose flour dried thyme Salt and pepper -- to taste vegetable oil (1 to 2 tablespoons) unsweetened tart cherries brown sugar granulated sugar prepared yellow mustard

Rinse chicken; pat dry with paper towels. Pour milk into a shallow container. In another container, combine flour, thyme, salt and pepper. Dip chicken first in milk, then in flour mixture; coat evenly. Heat oil in a large skillet. Add chicken; brown on all sides. Put chicken in a 13 � 9 � 2-inch baking dish. Bake, covered with aluminum foil, in a preheated 350� oven 30 minutes. Meanwhile, drain cherries, reserving 1/2 cup juice. In a saucepan, combine cherries, reserved cherry juice, brown sugar and granulated sugar; mix well. Bring mixture to a boil over medium heat. Add mustard; mix well. Cook 5 minutes, or until slightly thickened. After chicken has cooked 30 minutes, remove baking dish from oven. Carefully remove foil cover; spoon hot cherry mixture evenly over chicken. Bake, uncovered, 15 minutes, or until chicken is done. Serve immediately.

Description: "Yellow mustard is the secret ingredient in this recipe." Source: "Cherry Marketing Institute" S(Internet address): "http://www.cherrymkt.org/index.html" - - - - - - - - - - - - - - - - - - Per serving: 297 Calories (kcal); 5g Total Fat; (13% calories from fat); 30g Protein; 34g Carbohydrate; 71mg Cholesterol; 102mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates NOTES : 2 cups frozen unsweetened tart cherries can be substituted for canned tart cherries; use 1/2 cup cherry juice blend or water in place of juice from canned cherries. Nutr. Assoc. : 2130706543 0 26033 0 0 0 0 1563 2444 0 0 20203 * Exported from MasterCook * Cherry-Nog Recipe By Serving Size Categories Amount -------1 1 : : 16 Preparation Time :0:00 : Beverages Seasonal/ Holiday

Cherry Marketing Institute

Measure -----------quart quart

Ingredient -- Preparation Method -------------------------------cherry juice blend -- chilled dairy eggnog Maraschino cherries Whipped topping Grated nutmeg

In a large bowl, combine cherry juice blend and eggnog; mix well. Let chill until ready to serve. Garnish each serving with a maraschino cherry, dollop of whipped topping and a little nutmeg. Serving size: 1/2 cup Source: "Cherry Marketing Institute" S(Internet address): "http://www.cherrymkt.org/index.html" - - - - - - - - - - - - - - - - - - Per serving: 118 Calories (kcal); 5g Total Fat; (35% calories from fat); 2g Protein; 17g Carbohydrate; 37mg Cholesterol; 41mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 20176 534 4097 0 0

* Exported from MasterCook * Chestnut-Stuffed Pork Roast Recipe By Serving Size Categories Amount -------5 1/2 1/2 1/2 1 2 2 1/2 1/2 1/8 1 2 3 2 1/4 1 1 : : 15 Preparation Time :0:20 : Main Dishes Pork

Nat. Pork Producers Council

Measure Ingredient -- Preparation Method ------------ -------------------------------pounds boneless double loin roast -- tied pound ground pork cup finely chopped celery cup finely chopped shallots or onions tablespoon butter tablespoons chopped parsley tablespoons brandy teaspoon salt teaspoon pepper teaspoon allspice 15 1/2-ounce can chestnuts -- drained tablespoons drippings tablespoons all-purpose flour cups chicken broth cup chopped chestnuts tablespoon chopped parsley teaspoon brandy Salt and pepper -- to taste

Untie roast, open and pound lightly to even thickness. Set aside. Cook celery and onion in butter until tender. Combine with ground pork, parsley, brandy and seasonings. Spread over roast. Lay a row of chestnuts down the center of stuffing. Roll meat around chestnuts and tie firmly. Roast in a 350�F oven 1 1/2 hours or until meat thermometer reads 155-160�F. Remove roast and let rest 10-15 minutes before carving. Pour off extra fat; measure 2 tablespoons. Stir flour into the 2 tablespoons fat. Add chicken broth, cook and stir until mixture thickens. Add chopped chestnuts, parsley and brandy. Season to taste with salt and pepper. Serve gravy with roast. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "1:30" - - - - - - - - - - - - - - - - - - Per serving: 317 Calories (kcal); 10g Total Fat; (29% calories from fat); 36g Protein; 17g Carbohydrate; 111mg Cholesterol; 270mg Sodium Food Exchanges: 1 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 27121 0 0 26631 0 0 0 0 0 0 2559 0 0 0 2559 0 0 0 * Exported from MasterCook * Chicken and Broccoli Pasta Dijon Recipe By Serving Size Categories Amount -------1 8 pieces 1/2 1/4 2 2 3 1 1/2 1 1 3 : : 4 Preparation Time :0:00 : National Pasta Association Poultry

Pasta

Measure -----------pound ounces teaspoon teaspoon cloves teaspoons cups large cup 12-ounce can tablespoon tablespoons

Ingredient -- Preparation Method -------------------------------Mostaccioli, Penne or other medium pasta shape -- uncooked boneless, skinless chicken breast -- cut into 1-inch salt freshly ground black pepper garlic -- minced vegetable oil broccoli florets red bell pepper -- cut into short, thin strips low-sodium chicken broth evaporated skim milk cornstarch Dijon mustard

Prepare pasta according to package directions. While pasta is cooking, toss chicken with salt, pepper and garlic. Coat a large non-stick skillet with cooking spray; place over medium-high heat until hot. Add chicken mixture; stir-fry 4 to 5 minutes or until chicken is cooked through. Remove chicken from skillet and place in a medium bowl. Add broccoli, red pepper and chicken broth to skillet. Cover; simmer over medium heat 5 to 6 minutes or until vegetables are tender-crisp. Transfer to bowl with chicken. In a small bowl, combine 1/4 cup of the milk with cornstarch, mixing until smooth. Add to skillet with remaining milk; bring to a boil, stirring constantly. Reduce heat; stir in mustard. Stir in reserved chicken mixture. When pasta is done, drain well. Toss with chicken mixture. Serve immediately with additional freshly ground pepper, if desired. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 616 Calories (kcal); 6g Total Fat; (8% calories from fat); 38g Protein; 103g Carbohydrate; 36mg Cholesterol; 571mg Sodium Food Exchanges: 6 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 311 2314 0 0 0 0 2358 0 20113 551 0 0 * Exported from MasterCook * Chicken and Mushroom Noodle Marsala Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : National Pasta Association Poultry

Pasta

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------12 ounces Medium Egg Noodles -- uncooked 1 egg white 1 1/2 pounds boneless, skinless chicken breast -- cut crosswise into 1/2-inch pieces 1/3 cup Italian seasoned dry bread crumbs 1/4 cup grated Parmesan cheese 2 tablespoons olive oil -- divided 2 4-ounce packages mixed exotic mushrooms OR 1 8-ounce package sliced mushrooms 4 cloves garlic -- minced OR 2 teaspoons bottled minced garlic 1/4 teaspoon salt (optional) 1/4 teaspoon freshly ground black pepper 1 cup canned low-sodium chicken broth 4 teaspoons cornstarch 1 cup dry Marsala wine 3 tablespoons chopped basil or parsley Cook pasta according to package directions. Meanwhile, beat egg white in a large bowl; add chicken pieces; toss to coat. Sprinkle with bread crumbs and cheese; toss well. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot. Add half of chicken; stir-fry 3 to 4 minutes or until chicken is cooked through. Transfer to plate; keep warm. Repeat with remaining 1 tablespoon oil and remaining half of chicken. Cook mushrooms and garlic in same skillet 3 minutes over medium heat. Sprinkle with salt and pepper. Combine broth and cornstarch; mix well. Add broth mixture and wine to skillet; increase heat to medium-high and bring to a simmer. Simmer uncovered 2 to 3 minutes or until sauce thickens, stirring occasionally. Drain noodles; toss with chicken and transfer to 6 serving plates. Spoon mushroom sauce over chicken pasta; sprinkle with basil. Serve with additional basil if desired. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - Per serving: 474 Calories (kcal); 10g Total Fat; (20% calories from fat); 40g Protein; 50g Carbohydrate; 122mg Cholesterol; 433mg Sodium Food Exchanges: 3 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 530 0 2314 4866 0 0 4196 0 2130706543 0 0 2130706543 1326 0 20113 0 4106 26049 * Exported from MasterCook * Chicken and Stars Soup with Peas Recipe By Serving Size Categories Amount -------1 1/2 1 3 2 6 1 1/2 1/2 : : 6 Preparation Time :0:00 : National Pasta Association Soups/ Stews

Pasta

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

Ingredient -- Preparation Method -------------------------------Stellini, Alphabets or other small pasta shapes -- uncooked butter or margarine carrots -- finely diced celery stalks -- finely diced low-sodium chicken broth -- skimmed of fat diced cooked chicken frozen peas -- thawed Salt -- to taste

Prepare pasta according to package directions, drain and set aside. Melt the butter or margarine in a medium saucepan. Add carrots and celery. Saut� vegetables over medium heat until soft, about 7 to 10 minutes. Stir in chicken broth, diced chicken, pasta and peas. Bring the soup to a boil, season to taste with salt and serve. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 232 Calories (kcal); 7g Total Fat; (21% calories from fat); 26g Protein; 27g Carbohydrate; 35mg Cholesterol; 126mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4365 0 0 0 0 2805 0 0 * Exported from MasterCook *

Chicken Breasts with Spicy Honey-Orange Glaze Recipe By Serving Size Categories Amount -------1/4 2 1 1 1/2 1/8 4 1 1/2 tablespoon teaspoon : : 4 Preparation Time :0:00 : Main Dishes The National Honey Board

Poultry

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

Ingredient -- Preparation Method -------------------------------honey frozen orange juice concentrate -- thawed grated orange peel garlic -- minced salt crushed red pepper flakes (1/8 to 1/4 teaspoon) boneless skinless chicken breast halves (about 1 pound) butter or margarine vegetable oil Chopped fresh parsley or green onions (optional)

Combine honey, orange juice concentrate, orange peel, garlic, salt and pepper flakes in small bowl. Rinse chicken under cold water and pat dry with paper towels. Heat butter and oil in large nonstick skillet over medium-high heat. Add chicken and cook about 4 minutes or until seared. Turn chicken and cook 4 minutes more. Pour honey mixture over chicken and cook, turning chicken to coat, about 2 minutes or until sauce begins to thicken. Serve chicken with honey-orange glaze spooned over top. Garnish with parsley, if desired. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 240 Calories (kcal); 5g Total Fat; (18% calories from fat); 28g Protein; 21g Carbohydrate; 76mg Cholesterol; 374mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 1007 0 0 0 4714 26039 0 0 0 * Exported from MasterCook * Chicken Cacciatore Meatballs Recipe By Serving Size Categories Amount : : 6 Preparation Time :0:00 : Poultry

Rag�

Measure

Ingredient -- Preparation Method

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

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

2 1

-------------------------------ground chicken OR ground turkey seasoned bread crumbs grated Parmesan cheese chopped fresh parsley basil salt pepper vegetable oil Chicken Tonight Cooking Sauce for Chicken � Cacciatore Hot cooked spaghetti

In a large bowl, thoroughly combine ground chicken, bread crumbs, Parmesan cheese, eggs, parsley, basil, salt and pepper. Form into 1 1/2" meatballs. In a large skillet, thoroughly brown meatballs on all sides in vegetable oil; drain fat. Add sauce. Simmer, covered, 20 to 25 minutes or until meatballs are thoroughly cooked. Serve over hot, cooked spaghetti. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 141 Calories (kcal); 6g Total Fat; (40% calories from fat); 5g Protein; 16g Carbohydrate; 3mg Cholesterol; 859mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 2130706543 0 0 0 0 0 0 0 457 0 * Exported from MasterCook * Chicken Noodle Tetrazzini Recipe By Serving Size Categories Amount -------12 2 2 1 1/2 1 2 1/8 1/8 : : 6 Preparation Time :0:00 : National Pasta Association Poultry

Pasta

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

Ingredient -- Preparation Method -------------------------------Medium Egg Noodles -- uncooked margarine all-purpose flour skim milk water chicken bouillon cubes black pepper cayenne pepper

1 4 8 2 1/2

10-ounce package frozen peas -- thawed cup non-fat plain yogurt tablespoons grated Parmesan cheese -- divided ounces fresh mushrooms -- sliced cups diced cooked chicken

Prepare egg noodles according to package directions. While noodles are cooking, melt margarine in medium saucepan. Blend in flour until smooth. Stir in milk, water, bouillon cubes, black pepper and cayenne pepper. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil, about 10 minutes. Stir in peas, yogurt and 2 tablespoons of the Parmesan cheese. Preheat oven to 425�F. When noodles are done, drain well. Mix noodles, mushrooms and sauce with chicken. Turn mixture into lightly greased 9 � 12-inch baking dish. Sprinkle with remaining Parmesan. Bake for 15 minutes. Serve immediately. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 433 Calories (kcal); 9g Total Fat; (19% calories from fat); 31g Protein; 55g Carbohydrate; 98mg Cholesterol; 502mg Sodium Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 530 0 0 0 0 2570 0 0 0 20137 0 0 904732 * Exported from MasterCook * Chicken Vegetable Newburg Recipe By Serving Size Categories Amount -------1 1 1 1/2 1 1/2 1 1/3 : : 6 Preparation Time :0:00 : Poultry

Rag�

Measure -----------pound tablespoon cups cups jar cup

Ingredient -- Preparation Method -------------------------------boneless chicken breast -- cut into 1" cubes vegetable oil fresh broccoli florets fresh cauliflower florets Chicken Tonight Cooking Sauce for Chicken � Creamy Mushroom sherry Hot cooked rice

In a large skillet, thoroughly brown chicken in vegetable oil; drain fat. In a medium saucepan, lightly steam broccoli and cauliflower about 3 minutes; drain thoroughly. Add steamed vegetables, sauce and sherry to

skillet. Cover and simmer 20 minutes or until chicken is thoroughly cooked. Serve over hot, cooked rice. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 147 Calories (kcal); 4g Total Fat; (29% calories from fat); 19g Protein; 4g Carbohydrate; 46mg Cholesterol; 187mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2313 0 2358 0 458 0 0 * Exported from MasterCook * Chocolate Espresso Hazelnut Pie Recipe By Serving Size Categories Amount -------1 1 1/2 1 1 1 1 1/4 1/2 : : 12 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Pies

Measure Ingredient -- Preparation Method ------------ -------------------------------15-ounce package refrigerated pie crusts cups ounce teaspoon cup tablespoon cup cup FILLING semisweet chocolate chips unsweetened chocolate -- coarsely chopped instant espresso granules or coffee crystals whipping cream butter or margarine chopped Oregon hazelnuts whipping cream Whipped cream -- if desired Oregon hazelnuts -- if desired

Prepare pie crust according to package directions for baked shell using a 9-inch pie pan. (Refrigerate remaining crust for later use.) Bake at 450� for 9 to 11 minutes or until lightly browned. In small saucepan, combine chocolate chips, unsweetened espresso granules, 1/4 cup whipping cream, and butter. Cook over low heat until mixture is smooth, stirring constantly. Remove from heat. Cool about 15 minutes or until mixture is slightly warm, stirring occasionally. Stir in Oregon hazelnuts. In medium bowl, beat 1 cup whipping cream until soft peaks form. Fold warm chocolate mixture into whipped cream. Spread over bottom of cooled crust. Refrigerate 3 to 4 hours. Let stand at room temperature for about 30 minutes before serving.

Garnish with additional whipped cream and hazelnuts, if desired. Store leftovers in refrigerator. Makes 10-12 servings Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - Per serving: 402 Calories (kcal); 31g Total Fat; (65% calories from fat); 4g Protein; 33g Carbohydrate; 43mg Cholesterol; 153mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 1 Other Carbohydrates Nutr. Assoc. : 364 0 0 4886 0 20216 0 0 3677 0 0 0 * Exported from MasterCook * Chocolate Hazelnut Torte Recipe By Serving Size Categories Amount -------4 1/2 4 1 2 1/2 3/4 3 1/2 : : 12 Preparation Time :0:00 : Cakes The Oregon Hazelnut Industry

Dundee Hazelnuts

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

Ingredient -- Preparation Method -------------------------------eggs -- separated sugar semisweet chocolate -- melted apple -- peeled and grated hazelnut liqueur butter ground Oregon hazelnuts dry bread crumbs apricot jam

Cream butter until fluffy, slowly adding sugar, then egg yolks, beating well. Add cooled chocolate, ground hazelnuts, apple and bread crumbs. Beat egg whites until very stiff and fold into chocolate mixture. Bake in buttered and floured 8" springform pan at 350� for 50 to 60 minutes. Test for doneness, cool. Turn cake out onto serving plate and brush away crumbs. Bring jam and liqueur to a boil and brush over entire surface of cake. Let set. Cover sides and top of cake with icing made by melting 4 oz. of semisweet chocolate with 2 tablespoons butter. Serve with Frangelico-flavored whipped cream. Makes 10 to 12 servings. Source:

"Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" Yield: "1 torte" - - - - - - - - - - - - - - - - - - Per serving: 275 Calories (kcal); 18g Total Fat; (55% calories from fat); 4g Protein; 28g Carbohydrate; 83mg Cholesterol; 118mg Sodium Food Exchanges: 0 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 2044 0 3677 0 0 * Exported from MasterCook * Chopped Chicken with Mushrooms Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Amma's Indian Recipes Poultry Stuffing

Main Dishes Sandwiches and Burgers

Amount -------500 250 1 1 1/4

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

1/4

Ingredient -- Preparation Method -------------------------------REQUIRED INGREDIENTS chopped chicken oil mushrooms fist full coriander leaves red chili powder turmeric Salt -- to taste SET ONE coriander seeds nutmeg cinnamon stick (1/2 inch) cardamom whole clove

1/2 1 1 2 4

teaspoon small piece stick

Powder Set 1 and keep aside. Cut mushrooms into 4 pieces each. Heat oil in a skillet and fry mushrooms on high heat for 7 minutes. Reduce heat to medium and add salt, turmeric, powdered Set 1 and red chili powder. Fry for three minutes. Later add chicken and coriander leaves, stir well, cover and let cook on low heat for 10-12 minutes or until most of the liquid (from mushrooms) evaporates. Cuisine:

"Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" T(Cooking time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 457 Calories (kcal); 35g Total Fat; (67% calories from fat); 26g Protein; 13g Carbohydrate; 94mg Cholesterol; 115mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Serving Ideas : Goes well as a stuffing in sandwiches and also with puri and paratha. NOTES : Instead of Set 1 you may use 1/2 to 1 teaspoon (depending on how strong a flavor you prefer) of Amma's Meat Masala. Nutr. Assoc. : 0 3056 0 0 2863 2614 0 0 0 0 0 0 2705 0 0 * Exported from MasterCook * Christmas Tree Surprise Recipe By Serving Size Categories Amount -------3 2 1 1/2 1/2 1/4 1/4 : : 19 Preparation Time :0:00 : Desserts Seasonal/ Holiday

Fleischmann's Yeast

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

1 1

Ingredient -- Preparation Method -------------------------------all-purpose flour sugar Fleischmann's� Active Dry or Rapid Rise Yeast salt milk water butter or margarine egg -- at room temperature CHOCOLATE NUT FILLING chocolate chips chopped candied cherries chopped pecans chopped dates Confectioners' Sugar Icing (recipe follows) Chocolate Icing (recipe follows) Candied cherries -- optional CONFECTIONERS' SUGAR ICING confectioners sugar vanilla extract milk (1 to 2 tablespoons)

1/4 1/4 1/4

cup cup cup cup

1 1

1/2

cup teaspoon teaspoon

1/2 2

cup tablespoons

CHOCOLATE ICING chocolate chips (3 ounces) butter

In large bowl, mix 1 cup flour, sugar, undissolved yeast and salt. Heat milk, water and butter until hot to touch (125� to 130�F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 50 minutes.* Prepare Chocolate Nut Filling: In small bowl, combine chocolate chips, chopped candied cherries, chopped pecans and chopped dates. Variation: Replace cherries in filling with additional 1/2 cup chopped pecans. Punch dough down. Divide into 19 equal pieces. Flatten into 4-inch circles, making edges slightly thinner than centers. Place 1 tablespoon filling in center of each circle. Pull up edges and pinch to enclose filling. On lower third of greased baking sheet, arrange 5 buns in a row, seam-side down with edges touching. Build tree with additional rows of buns - 4 buns in second row, 3 buns in third row, 2 buns in fourth row and one for top of tree. To make trunk: arrange 2 rows of 2 buns each at bottom of tree. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Bake at 375� for 15 to 20 minutes or until done. Remove from pan; cool on wire rack. Frost top with Confectioners' Sugar Icing. Drizzle with Chocolate Glaze. Decorate with candied cherries, if desired. ____________________ To Make Confectioners' Sugar Icing: In small bowl, combine 1 cup confectioners' sugar, 1/2 teaspoon vanilla extract and 1 to 2 tablespoons milk. Beat until smooth. ____________________ To Make Chocolate Icing: Melt 1/2 cup (3 ounces) chocolate chips and 2 tablespoons butter in top of double-boiler over hot water. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 cake" - - - - - - - - - - - - - - - - - - -

Per serving: 248 Calories (kcal); 11g Total Fat; (36% calories from fat); 4g Protein; 37g Carbohydrate; 21mg Cholesterol; 104mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 1/2 Other Carbohydrates NOTES : *To save up to 50% rising time, use Fleischmann's� Rapid Rise Yeast. Follow directions except reduce first rise; cover kneaded dough and let rest on board 10 minutes. Proceed with recipe. Nutr. Assoc. : 0 0 26366 0 4138 0 0 0 0 0 2633 2428 0 0 0 0 0 0 1191 0 4138 0 2633 0 * Exported from MasterCook * Cilantro Pesto Pasta Salad Recipe By Serving Size Categories Amount -------1 1/2 1 2 1/4 1/4 1/2 : : 4 Preparation Time :0:00 : Nat. Pork Producers Council Side Dishes

Salads

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

Ingredient -- Preparation Method -------------------------------dry rigatoni or other small pasta shape extra-virgin olive oil fresh cilantro leaves -- loosely packed, washed garlic -- crushed dried oregano leaves pine nuts sliced black olives Salt and freshly ground pepper -- to taste

Cook pasta according to package directions, drain well. Meanwhile, blend oil, cilantro, garlic and oregano in blender container. Toss pasta with dressing; toss in pine nuts and olives; season to taste with salt and pepper. Cover and let sit at room temperature up to 2 hours or cover and refrigerate. Toss again before serving. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" Yield: "4 1/4 cups" - - - - - - - - - - - - - - - - - - Per serving: 731 Calories (kcal); 35g Total Fat; (42% calories from fat); 17g Protein; 88g Carbohydrate; 0mg Cholesterol; 156mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 310 0 0 0 3133 1126 0 2130706543 * Exported from MasterCook *

Citrus Ricotta Figs Recipe By Serving Size Categories Amount -------12 1 6 1 1 3/4 2 : : 6 Preparation Time :0:00 : Fruit

The National Honey Board

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

Ingredient -- Preparation Method -------------------------------medium-sized ripe fresh figs low-fat ricotta cheese honey grated lemon peel grated orange peel vanilla chopped pistachio nuts or other nuts

Remove stem ends from figs and cut each in half lengthwise. Combine ricotta, honey, lemon peel, orange peel and vanilla in small bowl until well blended. Serve figs with ricotta mixture. Garnish with chopped nuts. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 199 Calories (kcal); 3g Total Fat; (12% calories from fat); 8g Protein; 39g Carbohydrate; 17mg Cholesterol; 194mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 3276 25052 0 20084 0 0 1139 * Exported from MasterCook * Citrus-Cherry Pork and Pasta Recipe By Serving Size Categories Amount -------1 1 1/2 2 2 2 1/4 1/4 1 : : 6 Preparation Time :0:25 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------pork tenderloin -- cut into 1/2-inch cubes vegetable oil sweet yellow onion -- thinly sliced orange juice balsamic vinegar olive oil salt black pepper grated orange zest

8 3

1/2 1/3

ounces cups cup cup

mostaccioli, rigatoni or penne -- cooked and drained broccoli florets -- steamed dried cherries walnuts -- coarsely chopped

In a large nonstick skillet, heat oil over medium-high heat. Add pork cubes and onion; cook and stir 3-4 minutes or until pork is nicely browned and onion is tender; set aside. Make dressing by shaking together orange juice, vinegar, salt, pepper and orange zest in a small jar with tight-fitting lid. In a large serving bowl, toss together the pork and onion, pasta, broccoli, cherries and walnuts with the dressing. Serve immediately. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 264 Calories (kcal); 12g Total Fat; (41% calories from fat); 15g Protein; 25g Carbohydrate; 24mg Cholesterol; 120mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4575 0 5646 0 0 0 0 0 1012 2836 206 0 0 * Exported from MasterCook * Classic Chicken Parmesan Recipe By Serving Size Categories Amount -------1 2 3/4 1 1 3/4 3 3 3/4 : : 6 Preparation Time :0:00 : Poultry

Rag�

Measure -----------pound cup tablespoon jar cup tablespoons cups

Ingredient -- Preparation Method -------------------------------boneless, skinless chicken breasts -- pounded flat eggs -- lightly beaten Italian seasoned bread crumbs vegetable oil Chicken Tonight Cooking Sauce for Chicken � Cacciatore shredded part-skim Mozzarella cheese grated Parmesan cheese (6 oz.) wide egg noodles -- uncooked

Heat oven to 350 degrees F. Dip chicken in egg, then bread crumbs to coat thoroughly. In large skillet, heat oil; add chicken. Cook on both sides until lightly browned; drain on paper towels. Pour 1/2 cup sauce in 8-inch square baking dish. Layer chicken in dish;

pour 3/4 cup sauce evenly over chicken. Sprinkle with cheeses. Bake 25 minutes or until bubbly. Meanwhile, cook noodles according to package directions; drain. Heat remaining sauce. Place noodles on serving platter; spoon sauce over noodles. Arrange chicken pieces on top. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" T(Baking Time): "0:25" - - - - - - - - - - - - - - - - - - Per serving: 333 Calories (kcal); 9g Total Fat; (26% calories from fat); 30g Protein; 30g Carbohydrate; 139mg Cholesterol; 680mg Sodium Food Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2313 0 4866 0 457 921 0 530 * Exported from MasterCook * Classic Honey Flan Recipe By Serving Size Categories Amount -------3 1 1/2 1/2 1 1/4 : : 4 Preparation Time :0:00 : Desserts

The National Honey Board

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

Ingredient -- Preparation Method -------------------------------eggs -- beaten 2% low-fat milk honey -- divided vanilla ground cinnamon

Combine eggs, milk, 1/4 cup honey and vanilla. Beat until mixed but not foamy. Combine remaining 1/4 cup honey and cinnamon in small bowl; mix well. Place 4 (6-ounce) custard cups in 8-inch square baking dish. Spoon 1 tablespoon honey-cinnamon mixture into each custard cup; divide egg mixture into each custard cup. Place baking dish on middle rack of oven; pour boiling water into baking dish around custard cups to 1-inch depth. Bake at 325�F 30 to 45 minutes or until knife inserted near center comes out clean. Serve warm or cold. Loosen edges of individual custards with spatula or knife; invert onto dessert plates. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - -

Per serving: 227 Calories (kcal); 5g Total Fat; (19% calories from fat); 7g Protein; 40g Carbohydrate; 147mg Cholesterol; 89mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Classic Stuffed Shells Recipe By Serving Size Categories Amount -------1 2 2 1/4 1 1/8 1 : : 8 Preparation Time :0:00 : Main Dishes Vegetarian

Rag�

Measure Ingredient -- Preparation Method ------------ -------------------------------30-ounce jar Rag� Old World Style Spaghetti Sauce pounds part-skim Ricotta cheese cups shredded part-skim Mozzarella cheese cup grated Parmesan cheese tablespoon chopped fresh parsley teaspoon black pepper 12-ounce package jumbo shells -- cooked and drained

Preheat oven to 350 degrees F. Evenly spread 1 cup sauce in a 17" � 12" baking pan. In a large bowl, thoroughly combine cheeses, eggs, parsley and pepper. Fill shells with cheese mixture and arrange in a single layer in baking pan. Evenly top with remaining sauce. Bake 45 to 50 minutes or until bubbly. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 473 Calories (kcal); 18g Total Fat; (34% calories from fat); 29g Protein; 47g Carbohydrate; 52mg Cholesterol; 1038mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 921 0 0 0 4365 * Exported from MasterCook * Coco Kiwi Pork

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

: : 4 Preparation Time :0:40 : Main Dishes Swift & Company

Pork

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

1

1/2 1/2 1/2

Ingredient -- Preparation Method -------------------------------boneless pork leg (fresh ham) -- sliced for stir-fry soy sauce dry white wine OR chicken broth honey lime juice cornstarch dry ginger cooking oil onion -- thinly sliced cashews shredded coconut kiwi fruit -- peeled and sliced

In medium bowl combine soy sauce, wine, honey, lime juice, cornstarch and ginger. Add Armour pork strips, marinate for 20-30 minutes. Drain Armour pork, reserving marinade. Heat oil in large skillet over medium-high heat, add Armour pork and stir-fry 3-4 minutes. Add onion and stir-fry one minute longer. Add marinade to skillet, cook and stir until sauce thickens. Stir in cashews and coconuts, heat through. Serve garnished with kiwi fruit slices. Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 471 Calories (kcal); 30g Total Fat; (56% calories from fat); 24g Protein; 28g Carbohydrate; 51mg Cholesterol; 1107mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 4 Fat; 1 Other Carbohydrates Nutr. Assoc. : 178 0 0 0 2130706543 0 0 0 631 0 0 0 399 0 * Exported from MasterCook * Cod with Greek Walnut Salsa Recipe By Serving Size Categories Amount -------6 : : 6 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

Measure -----------6-ounce

Ingredient -- Preparation Method -------------------------------Alaska cod fillets

Oil -- as needed 1 1/4 1/2 2 2 1 1 1 1/4 1/4 cups cup tablespoons tablespoons tablespoon teaspoon teaspoon teaspoon Pinch cup GREEK WALNUT SALSA tomatoes -- finely chopped cucumbers -- finely chopped olives -- finely chopped red onions -- finely chopped lemon juice olive oil parsley -- chopped garlic -- minced oregano -- dried walnuts -- chopped, toasted

Season cod fillets with salt and pepper. Saut� in oil in a non-stick or heavy saut� pan over medium-high heat until fish just flakes when tested with a fork. To serve, divide cod between serving plates and top evenly with salsa. Greek Walnut Salsa: Mix together all ingredients except walnuts until well combined. Season with salt and pepper; stir in walnuts just before serving. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 192 Calories (kcal); 5g Total Fat; (25% calories from fat); 32g Protein; 3g Carbohydrate; 73mg Cholesterol; 120mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2748 0 0 0 5296 3010 4281 4712 0 0 0 0 0 0 * Exported from MasterCook * Corn Saut� with Hazelnuts Recipe By Serving Size Categories Amount -------4 3 1 5 1 3/4 2 1/3 : : 8 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Side Dishes

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

Ingredient -- Preparation Method -------------------------------whole kernel corn (fresh or canned) vegetable oil red pepper chopped green onions (5 to 6) clove garlic -- peeled and minced ground cumin honey roasted and chopped Oregon hazelnuts

Salt and pepper -- to taste In a large pan, heat garlic and saut� for until corn is tender hazelnuts and season oil over medium heat. Add onions, red pepper and 1 minute. Add corn and saut� for 6 to 7 minutes or and hot. Add cumin and honey and mix well. Add the to taste.

Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" Yield: "4 1/4 cups" - - - - - - - - - - - - - - - - - - Per serving: 188 Calories (kcal); 9g Total Fat; (41% calories from fat); 4g Protein; 27g Carbohydrate; 0mg Cholesterol; 275mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 430 0 0 2665 0 0 0 3677 0 * Exported from MasterCook * Crab Cakes with Avocado Wasabi Mayonnaise Recipe By Serving Size Categories Amount -------1 3 1 2 1 1 1 3 : : 10 Preparation Time :0:00 : Fish/ Seafood

New Zealand Wasabi Limited

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

Ingredient -- Preparation Method -------------------------------lump crabmeat (Canned crabmeat - drained can be used) mayonnaise Worcestershire sauce fresh parsley egg yolk lemon juice Dijon mustard fresh bread crumbs Avocado Wasabi Mayonnaise -- see recipe

Gently pick through crabmeat to remove cartilage. In mixing bowl gently combine all ingredients and portion into 2-ounce cakes. Dredge with flour and saut� with butter until golden brown on each side. Serve with Avocado Wasabi Mayonnaise. Source:

"New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" Yield: "10 2 ounce cakes" - - - - - - - - - - - - - - - - - - Per serving: 127 Calories (kcal); 8g Total Fat; (54% calories from fat); 10g Protein; 4g Carbohydrate; 63mg Cholesterol; 269mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 461 0 0 0 0 0 0 0 0 * Exported from MasterCook * Avocado Wasabi Mayonnaise Recipe By Serving Size Categories Amount -------2 1 3 : : 4 Preparation Time :0:00 : Condiments Spreads

New Zealand Wasabi Limited

Measure -----------tablespoons tablespoons Pinch Pinch Pinch

Ingredient -- Preparation Method -------------------------------Hot NAMIDA Wasabi paste avocado -- peeled, seeded and pur�ed apple cider vinegar salt sugar black pepper

Combine all ingredients well and chill. Serve with Crab Cakes. Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 105 Calories (kcal); 8g Total Fat; (63% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 163mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1685 0 0 0 0 1091 * Exported from MasterCook * Crab Etouffee

Recipe By Serving Size Categories

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

Fish/ Seafood

Amount Measure -------- -----------2 pounds necessary 1/4 cup 2 cups 1 cup 1/2 cup 2 teaspoons 2 1/2 cup 1 tablespoon 2 tablespoons 3 tablespoons

Ingredient -- Preparation Method -------------------------------Alaska crab legs (king snow, dungeness) -- thawed if vegetable oil onion -- chopped celery -- chopped green bell pepper -- chopped garlic -- minced bay leaves clam juice flour fresh parsley -- chopped fine green onion -- chopped Salt and cayenne pepper -- to taste

Remove Alaska crab meat from shell; cut into bite sized pieces. Place oil in a large skillet. Add onion, celery and bell pepper; saut� over medium-high heat until soft (approximately 10 to 12 minutes). Add garlic and bay leaves; reduce heat. Combine 1/2 cup water and clam juice; add flour and mix together well. Pour clam juice into skillet with onion and bell pepper and stir until the mixture starts to thicken. Add Alaska crab meat, parsley and green onion. Cook 5 minutes or until mixture is heated through. Remove the bay leaves. Taste, adding cayenne pepper and salt as needed. Cuisine: "Southern" Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 377 Calories (kcal); 15g Total Fat; (37% calories from fat); 43g Protein; 15g Carbohydrate; 95mg Cholesterol; 2049mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve over rice or a Southern favorite: beans and rice. Nutr. Assoc. : 456 0 0 0 0 0 2160 0 0 0 0 272 * Exported from MasterCook * Crab Salad

Recipe By Serving Size Categories Amount -------12 1/2 1 3 1 1 1

:Dolores, Palmer, Alaska : 6 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Salads

Fish/ Seafood

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

Ingredient -- Preparation Method -------------------------------bread -- crust removed, buttered and cubed green onions finely chopped celery boiled eggs -- chopped crabmeat mayonnaise tart red apple-Jonathan

Mix bread, onion, celery and eggs together by hand and refrigerate for 24 hours. 3 hours before serving add crab, mayonnaise and apple. Mix together. Serve on a bed of lettuce or in a tomato rose. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 517 Calories (kcal); 36g Total Fat; (61% calories from fat); 22g Protein; 29g Carbohydrate; 178mg Cholesterol; 749mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2342 3585 0 3236 0 0 5260 * Exported from MasterCook * Cranberry Dressing Recipe By Serving Size Categories Amount -------1/4 1/2 1 1 3 1 1/4 1 1/4 1 : : 12 Preparation Time :0:00 : Nat. Pork Producers Council Stuffing

Salad Dressing

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

Ingredient -- Preparation Method -------------------------------butter celery -- diced apple -- diced, peeled onion -- diced bread cubes ground sage ground marjoram whole cranberry sauce brown sugar salt Zest and juice of an orange

Heat butter in a saut� pan, and saut� celery, apple, and onion until soft. Add bread cubes, sage and ground marjoram. Remove from heat. In medium saucepan, stir together over low heat whole cranberry sauce, brown sugar, salt and the zest and juice of one orange. Stir until sugar is dissolved. Mix with the bread mixture; blending well. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" Yield: "6 cups" - - - - - - - - - - - - - - - - - - Per serving: 123 Calories (kcal); 4g Total Fat; (31% calories from fat); 1g Protein; 20g Carbohydrate; 10mg Cholesterol; 294mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 875 470 0 0 2130706543 * Exported from MasterCook * Cream of Belgium Endive Soup Recipe By Serving Size Categories Amount -------2 1 1 2 2 2 1 1 : : 4 Preparation Time :0:00 : Belgian Endive Marketing Board Soups/ Stews

Side Dishes

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

tablespoons large cups cup cup

Ingredient -- Preparation Method -------------------------------Belgian Endives -- cored white onion -- diced garlic clove -- diced butter potatoes -- peeled and diced chicken broth milk OR cream Salt and pepper -- to taste Chopped chives Dill sprigs -- for garnish

Mince the Belgian Endives, reserving a few small leaves for garnish. Saut� the onion, garlic, and minced Belgian Endives in the butter for three minutes. Add the potatoes and chicken broth and simmer for about fifteen minutes or until the potatoes are soft. Put this in a blender or food processor and process until smooth. Add the milk, salt, and pepper and blend. Serve hot or cold. Garnish with the small Belgian Endive leaves, chives, and dill.

Source: "Belgian Endive Marketing Board" S(Internet address): "http://www.belgianendive.com/" - - - - - - - - - - - - - - - - - - Per serving: 209 Calories (kcal); 8g Total Fat; (30% calories from fat); 12g Protein; 26g Carbohydrate; 20mg Cholesterol; 409mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2234 0 0 0 0 4017 4039 0 2130706543 0 0 0 * Exported from MasterCook * Cream of Broccoli and Hazelnut Soup au Gratin Recipe By Serving Size Categories Amount -------1 1 1 3 6 1 1/4 1 2 1/4 1 1/2 1/8 1 1/2 1 1/4 : : 10 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Soups/ Stews

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

Ingredient -- Preparation Method -------------------------------butter onion -- chopped bunch broccoli potatoes -- peeled and diced chicken stock heavy cream roasted and finely chopped Oregon hazelnuts cream sherry grated Parmesan cheese salt freshly ground pepper grated Gruy�re cheese coarsely chopped Oregon hazelnuts

Melt butter in a 4- to 6-quart soup kettle. Saut� onion until softened, about 3 minutes. Cut broccoli into florets and thinly slice tender upper portion of stems. Add to kettle along with potatoes and chicken stock. Cover and simmer until potatoes and broccoli are tender, about 20 minutes. Pur�e mixture in several batches in food processor. Return pur�e to kettle and stir in cream, finely chopped hazelnuts, sherry, Parmesan cheese, salt and pepper to taste. Gently heat. To serve, ladle 8-ounce servings into broiler-safe dishes. Sprinkle each with 1/2 ounce grated Gruy�re cheese and 1/2 ounce coarsely chopped hazelnuts. Place under the broiler until cheese is melted and hazelnuts are browned, about 1 minute. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry"

S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" Yield: "10 cups" - - - - - - - - - - - - - - - - - - Per serving: 455 Calories (kcal); 38g Total Fat; (73% calories from fat); 14g Protein; 17g Carbohydrate; 63mg Cholesterol; 1743mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 206 4600 0 0 3677 1363 0 0 0 697 3677 * Exported from MasterCook * Cream Sauce Recipe By Serving Size Categories Amount -------2 2 1 1 1/2 1 1 1 : : 4 Preparation Time :0:00 : Bed and Breakfast Inns California Egg Commission

Breakfast/ Brunch

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

Ingredient -- Preparation Method -------------------------------shallots -- minced butter -- clarified white wine white pepper clam base unsalted butter heavy cream corn starch

Saut� shallots in clarified butter. Add wine, pepper and clam base. Reduce to 1/4 cup. Add butter and cream blended with corn starch. Heat until thickened. Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " Yield: "1 cup" - - - - - - - - - - - - - - - - - - Per serving: 333 Calories (kcal); 31g Total Fat; (91% calories from fat); 1g Protein; 5g Carbohydrate; 105mg Cholesterol; 86mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 386 0 0 439

* Exported from MasterCook * Creamed Alaska King Crab and Spinach Soup Recipe By Serving Size Categories Amount -------6 1 3 1/2 2 1/8 1/8 2 2 2 : : 5 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Soups/ Stews

Fish/ Seafood

Measure Ingredient -- Preparation Method ------------ -------------------------------ounces Alaska king crab meat (up to 8 ounces) 10-ounce package frozen chopped spinach tablespoons butter or margarine cup chopped onion tablespoons flour teaspoon pepper teaspoon ground nutmeg cups chicken broth cups half and half OR cups milk

Slice crab; reserve liquid. Cook spinach according to package directions; drain. Melt butter in large saucepan. Add onion; saut� until tender. Blend in flour and spices. Gradually add chicken broth, stirring constantly; heat to boiling. Pur�e spinach mixture in blender or food processor. Add half-and-half, crab liquid and crab. Heat thoroughly. Do not boil. Creamed Alaska King Crab and Spinach Soup can be served chilled. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" Yield: "5 cups" - - - - - - - - - - - - - - - - - - Per serving: 264 Calories (kcal); 19g Total Fat; (64% calories from fat); 13g Protein; 11g Carbohydrate; 81mg Cholesterol; 557mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2925 0 0 0 0 0 0 0 0 0 2130706543 * Exported from MasterCook * Creamed Artichoke & Mushroom Tenderloin Recipe By Serving Size : : 4 Preparation Time :0:30

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

: Main Dishes Swift & Company Measure -----------pound teaspoon cup cup cup cup teaspoon teaspoon teaspoon cup teaspoon

Pork

Ingredient -- Preparation Method -------------------------------Armour Trim & Tender Pork Tenderloin margarine sliced fresh mushrooms frozen artichoke hearts -- thawed and quartered finely chopped green onion evaporated skim milk Dijon mustard freshly ground black pepper cornstarch reduced-sodium chicken broth fresh lemon juice

Cut tenderloin crosswise into 12 pieces. Spray nonstick skillet with olive oil nonstick cooking spray; heat on medium-high heat. Cook 3 to 4 minutes on each side or until pork reaches an internal temperature of 160�F. Remove from skillet; cover to keep warm. Add margarine to skillet; heat over medium heat. Saut� mushrooms and artichoke hearts; add onion, milk mustard, salt and pepper. Mix cornstarch and broth until smooth. Stir into vegetable mixture. Cook over medium heat until thickened, stirring constantly. Stir in juice. Serve sauce over tenderloin. Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 154 Calories (kcal); 4g Total Fat; (24% calories from fat); 22g Protein; 9g Carbohydrate; 42mg Cholesterol; 156mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : Great with: Green Beans and Carrots Nutr. Assoc. : 0 0 0 0 2665 0 0 0 0 4017 0 * Exported from MasterCook * Creamy Chicken and Mushroom Fettuccine Recipe By Serving Size Categories Amount -------12 8 cubes : : 6 Preparation Time :0:00 : National Pasta Association

Pasta

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

Ingredient -- Preparation Method -------------------------------Fettuccine -- uncooked boneless, skinless chicken breasts -- cut into 1/2-inch

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

ounces cup cups cup cup tablespoons teaspoon teaspoon teaspoon

mushrooms -- sliced diced red bell pepper low-fat mayonnaise skim milk Parmesan cheese minced fresh basil OR dried basil coarsely ground black pepper paprika

Prepare pasta according to package directions. Coat a large skillet with cooking spray. Add chicken and saut� over medium-high heat, stirring frequently, until chicken is golden brown and cooked through, about 4 minutes. Remove chicken from the pan. Recoat the skillet with cooking spray. Add the mushrooms and red pepper; saut� until tender, about 5 minutes. Combine the mayonnaise, milk, cheese, basil, pepper and paprika in a small bowl. Add to the vegetables in the skillet. Add the chicken to the skillet. Stir constantly, and heat over medium-low heat until thoroughly heated. When pasta is done, drain and return it to the pot. Add the contents of the skillet to the pot and mix well. Serve immediately. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 452 Calories (kcal); 19g Total Fat; (37% calories from fat); 19g Protein; 51g Carbohydrate; 45mg Cholesterol; 391mg Sodium Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 3274 2314 0 0 20121 0 0 0 0 2130706543 20072 0 * Exported from MasterCook * Creamy Crab and Red Pepper Sauce Recipe By Serving Size Categories Amount -------1 1 1 1 : : 6 Preparation Time :0:00 : Fish/ Seafood Pasta

National Pasta Association

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

Ingredient -- Preparation Method -------------------------------your favorite pasta shape -- uncooked dry white wine shallot OR yellow onion (about 1/2 cup) -- finely diced

2 4 4 3 1 8 8 1/2

small cloves tablespoons tablespoons cups 4-ounce jar ounces ounces teaspoon

garlic -- minced butter or margarine all-purpose flour skim milk pimientos -- well-drained jumbo lump backfin OR special crabmeat -- picked over for shells salt

Prepare pasta according to package directions; drain. Pour the wine into a large, non-reactive saucepan. Add shallot and garlic and place the saucepan over high heat. Boil until almost all wine has evaporated. There should be a small amount of moisture in the bottom of the pan. Stir in butter or margarine and cook over medium-low heat until it melts. Stir in the flour and blend completely. With a whisk, very gradually stir in the milk. Bring the sauce to a simmer and cook slowly for five minutes. In the meantime, pur�e the pimientos in a food processor or blender. Stir the pimiento pur�e and the crabmeat into the sauce and season with salt. Bring the sauce back to a simmer and cook slowly for 2 or 3 more minutes. Toss sauce with cooked pasta and serve immediately. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 477 Calories (kcal); 10g Total Fat; (19% calories from fat); 22g Protein; 68g Carbohydrate; 52mg Cholesterol; 440mg Sodium Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4363 1638 0 0 2130706543 0 0 0 0 0 2130706543 0 2925 0 * Exported from MasterCook * Creamy Dijon Pork Chops Recipe By Serving Size Categories Amount -------2 1 1 2 1 : : 2 Preparation Time :0:40 : Main Dishes Swift & Company

Pork

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

Ingredient -- Preparation Method -------------------------------pork rib or loin chops -- cut 1/4 to 1/2 inch thick half-and-half onion -- thinly sliced oil paprika

1/4 1/8 1/2 1

teaspoon teaspoon cup tablespoon

salt freshly ground pepper dry white wine Dijon-style mustard

Cook onion in oil in large frying pan 5 to 6 minutes or until lightly browned. Push onions to side of pan; add pork chops and cook at moderate temperature 12 to 15 minutes, turning occasionally. Sprinkle paprika, salt, and pepper over pork. Remove pork and onion to warm platter and keep warm. Add wine to frying pan. Cook quickly, stirring, until 1 to 2 tablespoons liquid remains. Reduce heat; add half-and-half and cook until thickened, about 5 minutes, stirring occasionally. Remove sauce from heat, stir in mustard. Serve over pork and onions. Source: "Swift & Company" S(Internet recipes): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 477 Calories (kcal); 33g Total Fat; (67% calories from fat); 24g Protein; 12g Carbohydrate; 92mg Cholesterol; 453mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4576 704 0 0 0 0 0 0 0 * Exported from MasterCook * Cr�me Br�l�e Recipe By Serving Size Categories Amount -------3/4 2 1/4 2 1/2 1 10 1/4 6 deep. : : 6 Preparation Time :0:00 : California Egg Commission

Desserts

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

Ingredient -- Preparation Method -------------------------------milk heavy cream vanilla beans -- cut in half lengthwise white sugar salt California Fresh Egg Yolks brown sugar flute flan or quiche dishes -- 5-inches in and 1-inch

Preheat oven to 300�F. Place milk, cream, vanilla bean, sugar and salt in a saucepan and whisk until well combined. Heat until the mixture begins to boil. Remove from heat; remove vanilla bean and scrape the seeds into the cream mixture. Let cool and infuse 1/2 hour. Add egg yolks while whisking, until well

combined. Place flan dishes on a 1-inch deep baking sheet. Fill the flan dishes 3/4 full with the cr�me br�l�e mixture. Place in oven and fill baking sheet 3/4 full with hot water. Bake 1 hour or until the cream is set. Remove the dishes from the hot water bath and set aside to cool. To serve: Sprinkle the top of each serving evenly with brown sugar. Caramelize with a torch or red hot salamander until the sugar browns. Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " - - - - - - - - - - - - - - - - - - Per serving: 513 Calories (kcal); 43g Total Fat; (73% calories from fat); 7g Protein; 27g Carbohydrate; 481mg Cholesterol; 85mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 1 1/2 Other Carbohydrates NOTES : Cr�me br�l�e is best if caramelized with a torch or salamander, but not all home cooks are so well equipped. If not available, place the cooled cr�me br�l�e in the refrigerator until chilled. When ready to serve, place the sugar coated cr�me in a preheated broiler, 6 inches from the flame, being careful not to burn the sugar. Nutr. Assoc. : 0 0 0 1440 0 3232 0 0 0 * Exported from MasterCook * Creole Halibut Bits Recipe By Serving Size Categories Amount -------2 1/2 1 3 1 1 1 1/2 :Nancy, Juneau, Alaska : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

Measure -----------pounds cup clove tablespoons cup 16-ounce can teaspoon teaspoon

1/8

Ingredient -- Preparation Method -------------------------------halibut -- cut into 1" squares Margarine onion -- chopped garlic -- minced cooking oil green bell pepper -- chopped bay leaf whole tomato -- chopped salt pepper Tabasco to taste

Lightly grease a 9 � 9 baking dish with margarine. Place cubed halibut in baking dish, cover and bake in a 350� degree oven for 20 minutes, or until fish flakes easily with a fork.

While fish is baking, prepare the Creole sauce. Cook chopped onion and minced garlic clove in cooking oil until yellowed. Add chopped green pepper, bay leaf, whole tomatoes (cut into bite-sized pieces), salt, pepper. Simmer uncovered for 20 minutes. May add Tabasco, as desired. When fish is done, drain off excess liquid. Pour creole sauce over halibut and serve hot. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 376 Calories (kcal); 16g Total Fat; (38% calories from fat); 49g Protein; 8g Carbohydrate; 73mg Cholesterol; 666mg Sodium Food Exchanges: 0 Grain(Starch); 7 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creole Jambalaya with Sea Parsley� Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Fish/ Seafood Ocean Produce International

Main Dishes Poultry

Amount -------4 1 1/2 1 1 3 1 1/2 4 7 1 1/4 1 3 1

Measure -----------teaspoon teaspoon large teaspoon cups ounces cups 14-ounce can tablespoons teaspoon

Ingredient -- Preparation Method -------------------------------boneless chicken thighs -- skinned and diced ground allspice cayenne pepper (or to taste) green pepper -- seeded and sliced dried thyme celery sticks -- sliced long grain rice spring onions -- sliced cooked, peeled prawns chicken stock tomatoes chopped Sea Parsley� ground cumin Sea Parsley� to garnish Salt and ground black pepper

Fry the chicken in a non-stick pan without fat, turning occasionally, until golden brown. Add the pepper, celery and onions with 1 tablespoon of stock. Cook for a few minutes to soften, then add the tomatoes, spices and thyme. Stir in the rice and remaining stock. Cover and cook for about 20 minutes, stirring occasionally, until the rice is tender. Add more stock if

necessary. Add the prawns and heat well. Remove from heat and stir in chopped Sea Parsley�. Season and garnish. Source: "Ocean Produce International" S(Internet address): "http://www.oceanproduce.com/" - - - - - - - - - - - - - - - - - - Per serving: 366 Calories (kcal); 11g Total Fat; (26% calories from fat); 22g Protein; 43g Carbohydrate; 117mg Cholesterol; 597mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Serving Ideas : Serve with a crisp green salad. Nutr. Assoc. : 2591 0 272 0 0 2519 3977 0 2842 0 0 524 0 0 0 * Exported from MasterCook * Creole Style Bean Soup Recipe By Serving Size Categories Amount -------2 1/2 3 1/2 1/2 2 1 1 1 1 2 1 1 1 1 1 1 : : 10 Preparation Time :0:00 : Ontario White Bean Producers

Soups/ Stews

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

1/4 1/8

Ingredient -- Preparation Method -------------------------------white pea beans -- soaked and drained chicken broth diced cooked ham OR cup smoked sausage stalks celery -- diced onion -- chopped clove garlic -- minced teaspoon salt teaspoon pepper bay leaf teaspoon thyme drops hot pepper sauce (2 to 3 drops) -- optional teaspoon Worcestershire sauce 19-ounce can tomatoes 5 1/2-ounce can tomato paste tablespoon dry mustard pack frozen okra -- partly thawed and sliced cup frozen shrimp -- fresh or thawed (medium size)

In a large saucepan combine beans with broth. Cover, bring to boil; reduce heat, simmer 45 minutes until beans are tender.

Add ham, mix with minutes. cook 3-4

celery, onion, garlic, seasonings and sauces. Break up tomatoes; tomato paste and mustard; stir into bean mixture. Simmer 15-20 Bring to boil; add okra and cook 6-8 minutes. Stir in shrimp, minutes until shrimp and okra are cooked.

Source: "Ontario White Bean Producers" S(Internet address): "http://users.imag.net/~lon.whitepeabeans/" Yield: "10 cups" - - - - - - - - - - - - - - - - - - Per serving: 161 Calories (kcal); 2g Total Fat; (11% calories from fat); 14g Protein; 23g Carbohydrate; 40mg Cholesterol; 550mg Sodium Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : Serve with whole grain bread or cornmeal muffins. NOTES : Microwave Method In a 2 qt. (2 L) micro-proof casserole combine drained beans and hot broth. Cover, heat at 100% power 10-12 min. until broth boiled. Stir, cover and heat at 50% power for 45-60 min. until beans are tender, stir every 20 min. Stir in ham, celery, onion, garlic, seasonings and sauces. Break up tomatoes, mix with tomato paste and mustard; stir into bean mixture. Heat, covered, at 50% power for 20-25 min. until hot. Stir in okra; heat covered at 100% power for 4 min. Stir in shrimp; heat covered at 100% power for 2-3 min. until shrimp and okra are cooked. ____________________ Ontario White Bean Producers 4206 Raney Crescent London, Ontario N6L 1C3 Canada Tel: (519) 652-3566 Fax: (519) 652-9607 E-mail: whitepeabeans@wwdc.com Nutr. Assoc. : 5512 0 2819 0 2130706543 0 0 0 0 0 0 0 3726 0 0 0 0 0 1372 0 * Exported from MasterCook * Crescent-Topped Beef Pot Pie Recipe By Serving Size Categories Amount -------1 : : 8 : Beef Preparation Time :0:00 Texas Beef Council Ingredient -- Preparation Method -------------------------------beef top sirloin steak (boneless) -- cut 3/4-inch-thick Vegetable cooking spray

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

1 1 2 1 1 1/2

teaspoon package tablespoons teaspoon 12-ounce jar can

pepper potato/green bean/onion/red pepper mixture -- frozen water dried thyme leaves mushroom gravy refrigerated crescent rolls

Heat oven to 375�F. Trim fat from beef steak; cut steak lengthwise into 2 or 3 strips and then crosswise into 1/2-inch-thick slices. Spray 10" ovenproof skillet with cooking spray; heat over medium-high heat until hot. Add beef (1/2 at a time) and stir-fry 1 minute. Remove from skillet; season with pepper. In same skillet, combine vegetables, water and thyme; cook and stir 3 minutes or until vegetables are defrosted. Stir in gravy; bring to a boil. Remove from heat; return beef to skillet. Separate crescent rolls into 8 triangles. Starting from wide ends, roll up halfway; arrange over beef mixture so pointed ends are directed toward center. Bake 17 to 19 minutes or until rolls are golden brown. Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" Yield: "1 pie" Start to Finish Time: "0:30" - - - - - - - - - - - - - - - - - - Per serving: 176 Calories (kcal); 9g Total Fat; (48% calories from fat); 14g Protein; 8g Carbohydrate; 42mg Cholesterol; 321mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 39733 0 0 1566 0 3159 0 26494 * Exported from MasterCook * Crispy Golden Sea Parsley� Recipe By Serving Size Categories Amount -------: : 0 Preparation Time :0:00 : Ocean Produce International

Side Dishes

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

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

Heat extra virgin olive oil in a frying pan. When hot, add Sea Parsley� florets and cook until crisp. The Sea Parsley� can be eaten as is, used as a garnish, or crumbled over a favorite dish for added flavor. Source:

"Ocean Produce International" S(Internet address): "http://www.oceanproduce.com/" - - - - - - - - - - - - - - - - - - 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 * Crunchy Sweet and Sour Fettuccine Salad Recipe By Serving Size Categories Amount -------1 1 1 1 2 : : 4 Preparation Time :0:00 : National Pasta Association Poultry

Pasta

Measure -----------piece teaspoon cup medium medium

Ingredient -- Preparation Method -------------------------------Honey-Mustard Chicken with Fettuccine -- see recipe ginger (1 inch) -- peeled and minced OR dried ginger diced celery cucumber -- peeled, chopped and seeded apples -- cored and chopped

Toss all ingredients together and serve. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 822 Calories (kcal); 7g Total Fat; (7% calories from fat); 48g Protein; 146g Carbohydrate; 69mg Cholesterol; 171mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 2 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 2130706543 0 631 0 0 0 * Exported from MasterCook * Honey-Mustard Chicken with Fettuccine Recipe By Serving Size : : 8 Preparation Time :0:00

Categories

: 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 * Crustless Crab Quiche with Spring Vegetables Recipe By Serving Size : : 10 Preparation Time :0:00

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

: Fish/ Seafood Oregon Raspberry & Blackberry Measure -----------cups cup ounces cups cups tablespoons cups cups whole

Main Dishes

Ingredient -- Preparation Method -------------------------------crabmeat -- (approximately 8 ounces) roasted hazelnuts -- coarsely chopped** Gruy�re cheese sliced thin OR grated Gruy�re cheese (if unavailable, Swiss may be substituted) asparagus (if unavailable, substitute 10 ounces frozen chopped spinach, thawed & squeezed dry) -- sliced diagonally sweet white onion -- diced eggs milk baking mix (such as Bisquick) asparagus spears for top garnish (3 to 5)

Heat oven to 400�. Coat an 11-3/4" X 7-1/2" baking dish with cooking spray. **Reserve 1/4 cup of hazelnuts for garnish. Set aside. Layer crab, 1/2 cup hazelnuts, cheese and vegetables in greased baking dish. In separate mixing bowl, whisk together eggs, milk, and baking mix until dry ingredients are incorporated. (Batter will be somewhat lumpy.) Pour over layered ingredients in baking dish. Bake 30 to 40 minutes or until golden brown and knife inserted in center comes out clean. Allow to stand 5 minutes before serving. While quiche is baking, blanch reserved asparagus for 5-8 minutes in uncovered pot. Drain on paper towels. When quiche is removed from oven, garnish with asparagus and sprinkle hazelnuts over all. To give asparagus a shiny appearance, brush very lightly with vegetable oil. Serves 8 to 10 Source: "Oregon Raspberry & Blackberry Commission" S(Internet address): "http://www.oregon-berries.com/" - - - - - - - - - - - - - - - - - - Per serving: 301 Calories (kcal); 19g Total Fat; (55% calories from fat); 16g Protein; 18g Carbohydrate; 117mg Cholesterol; 379mg Sodium Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 3679 2130706543 0 697 2085 4288 0 0 2250 26511 * Exported from MasterCook * Crustless Seafood Quiche

Recipe By Serving Size Categories Amount -------4 1 1 1/2 4 1 1/4 1 2 8 1 1 8 1 1 15 1 1/2

:Leslie, Anchorage, Alaska : 8 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

Measure -----------cup cup cup tablespoons teaspoon teaspoon 4-ounce can cups ounces teaspoon tablespoon ounces teaspoon cup ounces teaspoon cup

Ingredient -- Preparation Method -------------------------------eggs sour cream low fat cottage cheese Parmesan cheese flour onion powder salt mushrooms -- drained shredded Monterey Jack cheese (1/2 pound) CHOICE OF FILLING salad shrimp lemon zest green onion tops -- chopped OR crab or surimi lemon zest sliced almonds OR canned red salmon -- flaked dill weed grated Cheddar cheese instead of one of the cups of Jack cheese

In a blender combine first 7 ingredients. Blend until smooth. Arrange cheese, seafood, mushrooms and seasoning in quiche dish. Pour blended ingredients over. Bake 350�degrees for 45 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 387 Calories (kcal); 29g Total Fat; (65% calories from fat); 27g Protein; 7g Carbohydrate; 192mg Cholesterol; 564mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates NOTES : For variety make one half quiche filled with shrimp and other side salmon, then pour blended mixture over all. Excellent cold. Nutr. Assoc. : 0 0 4047 0 4047 0 0 4196 26152 0 0 0 0 3585 0 2130706543 0 0 0 2130706543 2130706543 2130706543 0 * Exported from MasterCook *

Crusty Ham and Cheese Souffl� Recipe By Serving Size Categories Amount -------8 2 1/4 1/4 1/4 1/4 1/4 : : 4 Preparation Time :0:25 : Nat. Pork Producers Council Side Dishes

Pork

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

1 1 1 6 6

1/4

Ingredient -- Preparation Method -------------------------------finely chopped fully cooked ham (about 1 1/2 cups) fine dry bread crumbs dried rosemary -- crushed butter or margarine all-purpose flour dry mustard white pepper ground allspice milk finely shredded Cheddar cheese (4 ounces) egg yolks egg whites cream of tartar

Generously butter a 1 1/2 quart souffl� dish. Attach a foil collar to dish. Measure enough foil to go around dish plus a 2-inch overlap. Fold into thirds lengthwise; place foil around dish with collar extending 2 inches above top of dish. Secure with tape, if necessary. Combine bread crumbs and rosemary; coat bottom and sides of dish with mixture; set aside. In a large saucepan melt butter, stir in flour, mustard, pepper and allspice. Add milk; cook and stir for 6-7 minutes or until thickened and bubbly. Remove from heat. Stir in cheese until melted. Beat egg yolks; stir in about 2 tablespoons of the cheese mixture. Return all to the cheese mixture in the saucepan. Stir in ham; set aside. Using clean beaters, in a large bowl beat egg whites with cream of tartar until stiff peaks form. Gradually pour ham-cheese mixture over beaten whites, folding gently to blend. Spoon mixture into the prepared souffl� dish. Bake in a 350�F oven for 35-40 minutes or until puffed and golden brown. Remove from oven when not quite set; souffl� should shake slightly when gently moved. Remove collar from dish; serve souffl� immediately. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:40" - - - - - - - - - - - - - - - - - - Per serving: 514 Calories (kcal); 37g Total Fat; (65% calories from fat); 30g Protein; 15g Carbohydrate; 420mg Cholesterol; 1191mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 2819 20080 0 0 0 0 0 0 0 4922 0 0 0 * Exported from MasterCook * Curried Chicken Casserole Recipe By Serving Size Categories Amount -------1 1/2 1 1 1 1/2 2 1 1/2 1 1/2 1/2 2 : : 6 Preparation Time :0:00 : Poultry

Rag�

Measure -----------pounds tablespoon clove medium cup tablespoons jar cup cup tablespoons

Ingredient -- Preparation Method -------------------------------boneless chicken breast -- thinly sliced vegetable oil garlic -- minced onion -- chopped chopped red bell pepper tart apples -- peeled and diced curry powder Chicken Tonight Cooking Sauce for Chicken � Country French currants OR raisins chutney Hot cooked rice

In a large skillet, lightly brown chicken in vegetable oil. Add garlic, onion, red peppers and apples. Saut� until tender. Add curry powder; mix thoroughly and saut� lightly. Add sauce, currants and chutney. Simmer, covered, over low heat 20 to 30 minutes, stirring occasionally. Serve over rice. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 251 Calories (kcal); 21g Total Fat; (48% calories from fat); 27g Protein; 23g Carbohydrate; 68mg Cholesterol; 222mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2314 0 0 0 0 0 0 459 2130706543 0 0 0 0 * Exported from MasterCook * Curried Chicken-Oregon Hazelnut Salad in Melon Shell Recipe By :

Serving Size Categories

: 6 Preparation Time :0:00 : Dundee Hazelnuts Salads

Poultry The Oregon Hazelnut Industry

Amount -------3 towel) 2 1 1 1 2 2

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

Ingredient -- Preparation Method -------------------------------melons -- cut in half and seeded (drain upside down on CHICKEN FILLING cubed, cooked chicken diced celery tart apple -- cored, chopped green onion -- finely chopped capers -- drained Oregon hazelnuts -- roasted and coarsely chopped mayonnaise sour cream curry powder Currants -- for garnish

1/2

cups cup tablespoon tablespoon cup cup tablespoons teaspoons

2/3 1/2

Combine first six ingredients, except apples. Mix mayonnaise, sour cream and curry together and stir into chicken mixture. Cover and refrigerate 4 hours or overnight. Add chopped apples that have been dipped in lemon juice and water. Fill cavity of melons. Garnish with sprinkle of currants over top. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - Per serving: 559 Calories (kcal); 29g Total Fat; (43% calories from fat); 20g Protein; 65g Carbohydrate; 48mg Cholesterol; 230mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 4 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4128 0 0 2805 0 0 0 2478 3677 0 0 0 0 * Exported from MasterCook * Curried Mushroom Barley Soup Recipe By Serving Size Categories Amount -------2 1 : : 10 Preparation Time :0:00 : Soups/ Stews

The Mushroom Council

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

Ingredient -- Preparation Method -------------------------------butter sliced carrots

1 1 8 4 2 1

1/2

cup chopped onion pound fresh white mushrooms -- sliced (about 5 cups) ounces smoked ham -- diced (about 1 1/2 cups) teaspoons curry powder (4 to 5 teaspoons) 13 3/4-ounce cans ready-to-serve chicken broth 14 1/2-ounce can stewed tomatoes cup quick-cooking barley

In a large saucepan melt butter. Add carrots and onion; cook, stirring occasionally until carrots are nearly crisp-tender, about 5 minutes. Add mushrooms; cook, stirring frequently until mushrooms are tender, about 5 minutes. Add ham and curry powder; cook stirring constantly, until curry is fragrant, 30 to 60 seconds. Stir in chicken broth, tomatoes and barley. Bring to a boil; reduce heat and simmer covered, until barley is tender, about 10 minutes. Source: "The Mushroom Council" Yield: "10 3/4 cups" - - - - - - - - - - - - - - - - - - Per serving: 143 Calories (kcal); 6g Total Fat; (34% calories from fat); 8g Protein; 16g Carbohydrate; 19mg Cholesterol; 589mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 3386 3653 492 327 0 2151 * Exported from MasterCook * Curried Oregon Hazelnut Dressing (for Poultry) Recipe By Serving Size Categories Amount -------1 1 1 1/2 3/4 1 2 1/2 1/4 1/4 1/2 : : 8 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Poultry

Measure -----------medium stalk clove cup teaspoon cup cups teaspoon teaspoon cup cup

Ingredient -- Preparation Method -------------------------------onion -- peeled and finely chopped celery -- finely diced garlic -- finely minced butter curry powder rice -- uncooked chicken broth salt black pepper raisins Oregon hazelnuts -- toasted and chopped

Saut� onions and celery in butter until tender and translucent, about 5 minutes. Stir in garlic and curry powder. Saut� 30 seconds. Add rice and lightly fry for 2 minutes more. Add chicken broth, salt and pepper. Cover, reduce heat and steam 20-25 minutes or until rice is tender. Fold in raisins and Oregon hazelnuts. Makes approximately 1 quart stuffing (enough for 6-8 pound bird.) Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" Yield: "4 1/4 cups" - - - - - - - - - - - - - - - - - - Per serving: 272 Calories (kcal); 18g Total Fat; (56% calories from fat); 5g Protein; 25g Carbohydrate; 31mg Cholesterol; 448mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 4680 3677 * Exported from MasterCook * Curried Pasta Salad with Cucumber Raita Recipe By Serving Size Categories Amount -------1 1 1/2 cup 2 tablespoons 1 medium 1 tablespoon 1 tablespoon 1 (optional) 1/4 cup 1/2 cup 1 cup 1 cup : : 6 Preparation Time :0:00 : National Pasta Association Salads

Pasta

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

Ingredient -- Preparation Method -------------------------------Elbow Macaroni, Radiatore or other medium shape pasta -- uncooked cucumber non-fat plain yogurt -- divided finely chopped fresh mint tomato vegetable oil curry powder jalape�o pepper -- cored, seeded and finely chopped reduced-fat sour cream celery -- cut on the diagonal julienned snow peas -- raw or lightly cooked coarsely chopped cooked shrimp (optional)

To make the raita, trim the ends from the cucumber, peel it and cut it in half lengthwise. Scoop out the seeds and grate the cucumber coarsely. Stir the grated cucumber, 1/4 cup of the yogurt and the mint together in a small bowl. (This can be made ahead and refrigerated up to one day.)

Core the tomato and cut it in half crosswise. Squeeze out the seeds and finely dice the tomato. Set aside. Heat the oil in a small skillet over low heat. Add the curry powder and the jalape�o and cook until the curry is fragrant, about 1 minute. Remove and cool. Prepare pasta according to package directions. Drain and rinse under cold water to cool. Drain again thoroughly. Stir the remaining 1/4 cup of the yogurt and the sour cream together in a large bowl. Stir in the curry mixture, pasta, diced tomato, celery, snow peas and shrimp. Let stand 30 minutes, tossing once or twice before serving. Top each serving with a dollop of the cucumber raita. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 348 Calories (kcal); 4g Total Fat; (11% calories from fat); 13g Protein; 64g Carbohydrate; 2mg Cholesterol; 45mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26044 0 20137 20062 0 0 0 26360 4055 0 26345 2130706543 * Exported from MasterCook * Curried Pasta with Chicken and Fruit Recipe By Serving Size Categories Amount -------1 12 3 1 2 1 1 : : 4 Preparation Time :0:00 : National Pasta Association Poultry

Pasta

Measure -----------pound ounces cups 20-ounce can cup tablespoons cup tablespoon bunch

1/2 1/4

Ingredient -- Preparation Method -------------------------------Elbow Macaroni, Medium Shells, or other medium pasta shape -- uncooked cooked chicken or turkey -- cut into 1/2-inch pieces seedless red grapes pineapple chunks packed in water -- drained non-fat mayonnaise lemon juice frozen orange juice concentrate -- thawed curry powder scallions -- sliced

Prepare pasta according to package directions. While pasta is cooking, toss chicken, grapes and pineapple together in a large bowl. In a medium bowl, stir together mayonnaise, lemon juice, orange juice concentrate and curry powder. When pasta is cooked, drain well and stir into fruit mixture. Stir dressing into pasta and fruit and mix well. Sprinkle scallions over salad and serve.

Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 750 Calories (kcal); 6g Total Fat; (7% calories from fat); 43g Protein; 132g Carbohydrate; 72mg Cholesterol; 459mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 848 2805 4707 4494 4238 0 0 0 0 * Exported from MasterCook * Curried Shrimp Topping Recipe By Serving Size Categories Amount -------4 2 1 1 1/2 1 2 3/4 1/4 1 8 1 2 1/4 1/2 1/4 : : 4 Preparation Time :0:00 : Condiments Idaho Potato Commission

Fish/ Seafood

Measure -----------large teaspoons small rib cup small teaspoons cup cup tablespoon ounces cup teaspoon teaspoon cup tablespoons

Ingredient -- Preparation Method -------------------------------Idaho� potatoes -- baked vegetable oil onion -- finely chopped celery -- diced finely diced red bell pepper garlic clove -- minced curry powder chicken broth golden raisins orange-all fruit spread or orange marmalade medium shrimp -- peeled and deveined half-and-half cornstarch salt finely diced cucumber -- optional freshly chopped mint or cilantro -- optional

In a medium nonstick skillet, over medium-high heat, heat oil. Add onion, celery, pepper, and garlic; saut� until crisp-tender, about 4 to 5 minutes. Stir in curry powder; cook 1 more minute. Add broth, raisins and fruit spread. Bring to boil and reduce heat; simmer 5 minutes. Add shrimp; cook 2 minutes. In small bowl, combine half-and half with cornstarch and salt; stir into shrimp mixture in skillet. Cook 2 minutes more, or until mixture boils and sauce thickens. Cut potatoes lengthwise, cutting almost to the base of potato. Mash slightly with fork, leaving in skins. Spoon curried shrimp over each potato, dividing evenly.

Garnish with cucumber and mint. Source: "The Idaho Potato Commission" S(Internet address): "http://www.famouspotatoes.org/" Start to Finish Time: "0:45" - - - - - - - - - - - - - - - - - - Per serving: 274 Calories (kcal); 6g Total Fat; (18% calories from fat); 17g Protein; 41g Carbohydrate; 92mg Cholesterol; 523mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3740 0 0 0 20165 0 0 0 0 4306 0 704 0 0 26616 4151 * Exported from MasterCook * Danish Sausage and Smoked Monterey Jack Cheese Omelet Recipe By Serving Size Categories : : 1 Preparation Time :0:00 : Bed and Breakfast Inns California Egg Commission Omelettes

Breakfast/ Brunch Eggs

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

Measure -----------tablespoon medium teaspoon ounces large

Ingredient -- Preparation Method -------------------------------Danish sausage (about 3 ounces) -- sliced butter mushrooms -- sliced green onion -- diced fresh thyme -- finely chopped smoked Monterey Jack cheese -- grated California Fresh Eggs

Saut� sausage and mushrooms in butter for 2 -3 minutes until lightly browned. Add onion and thyme and saut� for another minute. In separate pan, prepare omelet and before folding sprinkle with saut�ed vegetables and grated Smoked Monterey Jack Cheese. Fold and serve. Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " Yield: "1 omelet" - - - - - - - - - - - - - - - - - - Per serving: 672 Calories (kcal); 55g Total Fat; (74% calories from fat); 37g Protein; 6g Carbohydrate; 747mg Cholesterol; 802mg Sodium

Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates NOTES : The Ballard Inn * 2436 Baseline Avenue * Ballard, CA 93463 * (805) 688-7770 Capture starry, starry nights at The Ballard Inn and wake up to this special breakfast dish. Nutr. Assoc. : 4840 0 26405 0 0 916 3854 * Exported from MasterCook * Dijon-Blackened Chicken Salad Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : National Pasta Association Poultry

Pasta Salads

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

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

Ingredient -- Preparation Method -------------------------------skinless, boneless chicken breast halves Dijon mustard oat bran Parmesan cheese -- grated dried thyme Non-stick cooking spray SALAD Medium Shells -- uncooked salad greens -- torn red bell pepper -- cut into chunks green bell pepper -- cut into chunks canned corn -- drained sliced red onions DRESSING frozen apple juice concentrate -- thawed balsamic vinegar Dijon mustard fresh apple -- grated cilantro -- chopped sugar cayenne pepper

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

cups cups cup cup cup tablespoons tablespoons teaspoons cup teaspoon teaspoon

1/4 1/4

Cook pasta according to package directions; drain and rinse under cold water; drain again and set aside. When pasta is cool, toss with other salad ingredients in a large bowl and set aside. Set oven to broil. Pound chicken between wax paper sheets until 1/4-inch thick. Spread mustard evenly over chicken. Combine oat bran, cheese and thyme. Lightly coat chicken with oat bran mixture. Spray bottom of roasting pan with cooking spray. Place coated chicken in roasting pan and cook approximately 5 inches below broiler for about 3 minutes on each side or until meat turns white. Cut chicken breasts into strips and set aside.

Blend dressing ingredients together at high speed in food processor or blender. Toss pasta salad with dressing, top with chicken strips and serve. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 358 Calories (kcal); 4g Total Fat; (9% calories from fat); 25g Protein; 60g Carbohydrate; 35mg Cholesterol; 309mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26033 0 0 0 0 0 0 0 904365 4163 0 0 0 927180 0 0 2061 0 0 30 0 0 0 * Exported from MasterCook * Double Decker Pasta Salad Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Fish/ Seafood National Pasta Association Salads

Main Dishes Pasta

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

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

Ingredient -- Preparation Method -------------------------------Elbow Macaroni, Medium Shells, or other medium pasta shape -- uncooked cups fresh green beans -- cut in half OR 10-ounce package frozen green beans -- thawed and drained cup plain low-fat yogurt tablespoon Dijon mustard tablespoons honey medium carrots -- grated red apple (about 1 1/4 cups) -- diced 6 1/8-ounce can white tuna packed in water -- drained cup chopped walnuts cup grated Cheddar cheese

Prepare pasta according to package directions; drain. Blanch green beans by cooking in pot of boiling water for 2 minutes. Drain and rinse well with cold water. Drain again. Combine yogurt, Dijon mustard and honey in blender or food processor. Mix well and set aside. Spread half of the cooked pasta in the bottom of a 3-quart glass bowl, trifle dish or glass baking dish. Top with half each of the green beans,

carrot, apple and tuna. Drizzle half of the dressing evenly over salad. Repeat this procedure with the remaining half of the ingredients to create a colorful salad that can be seen through the glass dish. Sprinkle walnuts and Cheddar cheese on top. Cover and chill for 30 minutes. Serve cold. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 334 Calories (kcal); 8g Total Fat; (22% calories from fat); 19g Protein; 46g Carbohydrate; 25mg Cholesterol; 246mg Sodium Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 904365 3568 0 2130706543 0 0 0 0 26493 5553 0 0 * Exported from MasterCook * Dungeness Crab Bisque Recipe By Serving Size Categories Amount -------1 2 2 2 2 1 : : 6 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Soups/ Stews

Fish/ Seafood

Measure -----------tablespoon tablespoons tablespoons cups cups pound

Ingredient -- Preparation Method -------------------------------minced onion butter or margarine flour chicken broth half-and-half Alaska dungeness crab meat -- thawed if necessary Salt Chopped parsley

Saut� onion in butter. Add flour; cook and stir 1 minute. Gradually stir in chicken broth and half-and-half; cook and stir 5 minutes. Break crab into chunks; add to broth. Salt to taste. Heat thoroughly. Garnish with parsley. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 227 Calories (kcal); 14g Total Fat; (57% calories from fat); 17g

Protein; 6g Carbohydrate; 85mg Cholesterol; 550mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 704 3208 0 0 * Exported from MasterCook * Dungeness Crab Jambalaya Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 Alaska dungeness crab (2 to 3 pounds) -- thawed if necessary 2 slices bacon -- diced 1/2 cup chopped onion 1/2 cup green pepper -- chopped 1 tablespoon flour 3 cups cooked rice 1 14 1/2-ounce can tomatoes (14 1/2 to 16-ounce cans) -- undrained 1 teaspoon Worcestershire sauce 1/4 teaspoon paprika 1/8 teaspoon thyme -- crushed Lift off back shell of crab. Remove and discard viscera and gills. Rinse crab thoroughly under cool, running water. Break off legs; crack along edges. Cut legs into serving-sized pieces. Break body section into several pieces; remove meat and reserve. Cook bacon until crisp. Add onion and green pepper; cook until tender. Stir in flour; cook 1 minute. Stir in remaining ingredients except crab meat; break up tomatoes with spoon. Cook 5 minutes; stir occasionally. Stir in reserved crab meat. Arrange cracked crab legs over rice mixture. Cover and cook over medium heat about 5 minutes or until crab is thoroughly heated. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 274 Calories (kcal); 3g Total Fat; (8% calories from fat); 13g Protein; 48g Carbohydrate; 27mg Cholesterol; 339mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : Serve with small forks and extra napkins. Nice served with crusty French bread.

Nutr. Assoc. : 3207 0 0 0 0 0 2470 0 0 0 * Exported from MasterCook * Egg Noodle Bake with Golden Raisins Recipe By Serving Size Categories Amount -------12 16 1 1 1 2 1 1/2 1/2 2 1/2 : : 6 Preparation Time :0:00 : Desserts Pasta

National Pasta Association

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

Ingredient -- Preparation Method -------------------------------Medium or Fine Egg Noodles -- uncooked low-fat cottage cheese low-fat sour cream margarine onion -- diced egg whites low-fat milk raisins or sultanas sugar cinnamon

Prepare pasta according to package directions; drain. Rinse under water and drain again. Preheat oven to 350�F. In a large bowl, combine the noodles with the cottage cheese and sour cream and set aside. Melt the margarine in a small skillet. Add onion and saut� over medium heat until soft, about 5 minutes. Combine onion with noodles. Beat egg whites in a medium bowl for 30 seconds, beat in milk. Add mixture to noodles. Stir raisins into noodles. Lightly grease a 1 1/2-quart baking dish with oil or cooking spray. Spoon noodle mixture into the dish. In a small bowl, combine sugar and cinnamon and sprinkle over noodles. Bake noodles until firm and browned on top, about 55 minutes. Serve hot from the oven or at room temperature. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 437 Calories (kcal); 8g Total Fat; (16% calories from fat); 23g Protein; 67g Carbohydrate; 70mg Cholesterol; 438mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 530 4047 0 0 0 0 4039 3532 0 0 * Exported from MasterCook * Eggplant Parmesan Lasagne, For Two

Recipe By Serving Size Categories Amount -------9 1 2 2 1 1 8 1/4 1/4

: : 4 Preparation Time :0:00 : Meatless Pasta

National Pasta Association

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

1/2

Ingredient -- Preparation Method -------------------------------Lasagne pieces -- uncooked medium eggplant, about 3/4 pound Olive oil-flavored cooking spray teaspoons dried basil tablespoons grated low-sodium Parmesan cheese 26-ounce jar low-fat marinara sauce teaspoon Italian seasoning 15-ounce container light Ricotta cheese ounces low-sodium shredded Mozzarella cheese cup chopped fresh basil OR cup chopped fresh parsley (optional)

Cook lasagne pieces according to package directions. Meanwhile, preheat broiler. Trim ends and peel eggplant; cut crosswise into 12 1/4-inch slices. Place on foil-lined baking sheet; coat well with cooking spray. Broil 4 to 5 inches from heat source 5 minutes or until browned. Turn; coat well with cooking spray. Broil 3 minutes. Remove from broiler; sprinkle with basil and Parmesan cheese. Return to broiler; broil 1 minute or until cheese is golden brown. Remove pan from broiler; let stand 5 minutes. Preheat oven to 375�F. Combine marinara sauce and Italian seasoning. Spread 1/3 cup sauce each in bottom of two disposable foil 8 � 8 � 2-inch baking pans. Drain lasagne; rinse with cold water. Cut lasagne pieces crosswise, forming 18 pieces. Layer 3 pieces in each pan; top with half of Ricotta cheese. Place eggplant slices over cheese; top with 1/4 cup sauce. Repeat layering in each pan with 3 more lasagne pieces, 1/4 cup sauce, remaining Ricotta cheese, last 3 lasagne pieces and remaining sauce. Cover pans with aluminum foil; place one pan in a large resealable freezer bag. Freeze up to 2 months for another meal. Bake remaining lasagne 40 minutes or until hot. Remove foil; sprinkle with 1 cup Mozzarella cheese. Return to oven and bake 5 minutes or until cheese is melted. Let stand 5 minutes; cut in squares. Sprinkle with fresh basil, if desired. To reheat frozen lasagne, thaw in refrigerator overnight or at least 8 hours. Bake as directed above. Serves 2 for two meals Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 589 Calories (kcal); 28g Total Fat; (42% calories from fat); 33g Protein; 52g Carbohydrate; 85mg Cholesterol; 1180mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 306 3234 26015 0 1034 4103 0 1267 922 0 0 2130706543 * Exported from MasterCook * Eggs Florentine Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Bed and Breakfast Inns California Egg Commission

Breakfast/ Brunch Sauces

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

Measure -----------bunches teaspoons cup large cup

Ingredient -- Preparation Method -------------------------------spinach -- blanched shallots -- finely diced Cream Sauce -- see recipe Salt and pepper -- to taste California Fresh Eggs shredded Gruy�re

Saut� spinach with shallots. Add 1/2 cup cream sauce, salt and pepper and blend. Arrange on bottom of four serving dishes. Poach eggs; set on top of spinach. Top each set of eggs with remaining cream sauce. Garnish with shredded Gruy�re cheese. Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " - - - - - - - - - - - - - - - - - - Per serving: 580 Calories (kcal); 48g Total Fat; (79% calories from fat); 21g Protein; 7g Carbohydrate; 509mg Cholesterol; 300mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates NOTES : Mountain Home Inn * 810 Panoramic Highway * Mill Valley, CA 94941 * (415) 381- 9000 The Mountain Home Inn is located in a spectacular mountainside setting high above San Francisco Bay with fine food and elegant accommodations. Nutr. Assoc. : 0 0 0 0 3218 697 * Exported from MasterCook * Cream Sauce Recipe By :

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

: 4 Preparation Time :0:00 : Bed and Breakfast Inns California Egg Commission

Breakfast/ Brunch

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

Ingredient -- Preparation Method -------------------------------shallots -- minced butter -- clarified white wine white pepper clam base unsalted butter heavy cream corn starch

Saut� shallots in clarified butter. Add wine, pepper and clam base. Reduce to 1/4 cup. Add butter and cream blended with corn starch. Heat until thickened. Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " Yield: "1 cup" - - - - - - - - - - - - - - - - - - Per serving: 333 Calories (kcal); 31g Total Fat; (91% calories from fat); 1g Protein; 5g Carbohydrate; 105mg Cholesterol; 86mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 386 0 0 439 * Exported from MasterCook * Espresso Granita Recipe By Serving Size Categories Amount -------3/4 1/2 2 2 : : 6 Preparation Time :0:00 : Desserts

Rag�

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

Ingredient -- Preparation Method -------------------------------water sugar espresso OR strong coffee Whipped cream Lemon rind

In a small saucepan, bring water and sugar to a boil over low heat. Let mixture boil 5 to 6 minutes, or until slightly thickened. Remove pan from

heat; cool. Add coffee to sugar mixture and pour into shallow dish. Freeze about 4 hours, stirring mixture every 40 minutes, until almost firm. Serve with whipped cream and lemon rind. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 72 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 18g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 26396 0 2130706543 0 0 * Exported from MasterCook * Fan Tans Recipe By Serving Size Categories Amount -------1/2 2 3/4 2/3 1/4 1 1/2 4 1 : : 18 Preparation Time :0:00 : Breads

Fleischmann's Yeast

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

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

Place water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, 1/3 cup butter, sugar, salt and 1 1/2 cups flour; blend well. Stir in egg and enough remaining flour to make stiff dough. Place in greased bowl; turn to grease top. Cover with plastic wrap and refrigerate 2 to 24 hours. Remove from refrigerator. Punch dough down. Remove dough to lightly floured surface; divide into three equal pieces. Roll each piece to 12- � 7-inch rectangle. Melt remaining 1/3 cup butter; brush on dough. With sharp knife, cut each rectangle into 6 equal crosswise strips. Place strips on top of one another to make three stacks of dough strips. With sharp knife, cut each stack of strips crosswise into six equal pieces, making 18 fan tans. Place, cut side up, into 18 greased 2 1/2-inch muffin cups. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Bake at 375�F for 20 minutes or until done. Makes 1 1/2 dozen rolls. Remove rolls from muffin pan cups; cool on wire racks. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "18 rolls" - - - - - - - - - - - - - - - - - - Per serving: 184 Calories (kcal); 8g Total Fat; (37% calories from fat); 4g Protein; 25g Carbohydrate; 30mg Cholesterol; 256mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : HERB FAN TANS: Prepare dough and roll to rectangles as directed. After melting butter, stir in 2 teaspoons Italian herb seasoning and 1/2 teaspoon onion powder. Brush on dough, shape, rise and bake as directed. Nutr. Assoc. : 5472 26366 4138 0 0 0 14 0 * Exported from MasterCook * Festive Cherry Punch Recipe By Serving Size Categories Amount -------4 1 : : 16 Preparation Time :0:00 : Beverages

Cherry Marketing Institute

Measure Ingredient -- Preparation Method ------------ -------------------------------cups cherry juice blend -- chilled 1-liter bottle ginger ale -- chilled Ice Ring (instructions follow)

Just before serving, combine cherry juice blend and ginger ale in a large punch bowl. Add ice ring. For decorative ice ring: Place a ring mold or other decorative mold in freezer; let chill. Rinse inside of mold with cold water; return to freezer until thin coating of ice forms. Cover the bottom of the mold in a decorative pattern with maraschino cherries. Gently add enough cherry juice blend to just cover fruit. Freeze until firm. Gently add more cherry juice blend to fill mold completely. Freeze overnight, or until firm. Serving size: 1/2 cup Description: "Bowl 'em over with this party beverage." Source: "Cherry Marketing Institute" S(Internet address): "http://www.cherrymkt.org/index.html"

- - - - - - - - - - - - - - - - - - Per serving: 54 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 14g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 20176 627 0 * Exported from MasterCook * Fettuccine with Alaska Surimi Seafood Recipe By Serving Size Categories Amount -------8 2 2 1 1/4 2 1/4 1/4 1/2 3/4 : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Pasta

Fish/ Seafood

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

Ingredient -- Preparation Method -------------------------------uncooked fettuccine olive oil pine nuts garlic -- minced asparagus -- trimmed, sliced in 2" pieces Alaska surimi seafood sun-dried tomatoes -- drained and sliced ripe olives -- sliced oregano Mascarpone (fresh Italian cheese)* Freshly grated Parmesan cheese

Cook fettuccine in three quarts boiling salted water until "al dente." Drain well and set aside in warm place. Toss with 1 tablespoon olive oil to keep noodles separated. Heat remaining olive oil in skillet, add pine nuts and garlic. Saut� until nuts are lightly browned. Remove from skillet and set aside. Add asparagus to skillet with 2 tablespoons water. Cover and cook for 2 to 3 minutes or until crisp-tender. Add Alaska surimi, tomatoes, olives and oregano. Cook 1 to 2 minutes longer or until all ingredients are heated through. Combine nuts, garlic and surimi mixture with fettuccine. Mix lightly. Spoon Mascarpone over fettuccine and mix again. Serve with Parmesan cheese. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 530 Calories (kcal); 22g Total Fat; (36% calories from fat); 28g Protein; 55g Carbohydrate; 65mg Cholesterol; 326mg Sodium

Food Exchanges: 3 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates NOTES : *If Mascarpone is too thick, stir in a little cream. Nutr. Assoc. : 3274 0 1126 0 0 5186 0 20168 0 4110 0 * Exported from MasterCook * Fettuccine with Broccoli Carbonara Recipe By Serving Size Categories Amount -------4 1 2 1 1 3 : : 6 Preparation Time :0:00 : Main Dishes

Rag�

Measure Ingredient -- Preparation Method ------------ -------------------------------slices lean bacon (about 1/4 lb.) -- chopped medium onion -- chopped cloves garlic -- minced 14 1/2-ounce jar Rag� Alfredo Classic Pasta Sauce 12-ounce package fettuccine -- uncooked cups fresh broccoli florets Grated Parmesan cheese

In a saucepan, cook bacon until crisp; discard bacon drippings. Add onion and garlic; cook over medium heat 3 minutes, stirring occasionally. Stir in Alfredo sauce; cook gently over low heat 3 minutes. Meanwhile, cook pasta according to package directions; during last 3 minutes of cooking, add broccoli to pasta cooking water. Drain pasta and broccoli well; toss with hot sauce. Serve with Parmesan cheese, if desired. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 386 Calories (kcal); 15g Total Fat; (35% calories from fat); 13g Protein; 49g Carbohydrate; 42mg Cholesterol; 447mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 68 0 0 5839 3274 2358 0 * Exported from MasterCook * Fettuccine with Garden Herb Sauce Recipe By Serving Size Categories : : 6 Preparation Time :2:00 : Main Dishes

Pasta

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

Swift & Company

Measure Ingredient -- Preparation Method ------------ -------------------------------pounds Armour pork shoulder blade steaks teaspoons vegetable oil 14 1/2-ounce can diced peeled tomatoes 15-ounce can tomato sauce medium onion -- coarsely chopped cloves garlic -- minced teaspoons sugar tablespoon chopped fresh oregano leaves tablespoon chopped fresh basil leaves teaspoon salt teaspoon pepper tablespoons chopped fresh parsley ounces fresh mushrooms -- sliced cups fettuccine or rigatoni -- cooked and drained

Heat oil in large skillet. Brown pork steaks over medium-high heat; pour off drippings. Add remaining ingredients except parsley, mushrooms and fettuccine. Cover; simmer 1-1&1/2 hours, until pork is very tender. Remove meat from sauce, cut into small pieces. Add meat, parsley and mushrooms to sauce. Cook and stir over medium heat 5 minutes. Serve sauce over hot fettuccine. Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 424 Calories (kcal); 23g Total Fat; (46% calories from fat); 28g Protein; 30g Carbohydrate; 54mg Cholesterol; 1651mg Sodium Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Tip: Don't have fresh herbs? Use 1 teaspoon each dried oregano and basil. Nutr. Assoc. : 1229 0 219 0 0 0 0 3390 3332 0 0 0 0 3274 * Exported from MasterCook * Fettuccine with Oranges and Watercress Recipe By Serving Size Categories Amount -------12 12 1 : : 4 Preparation Time :0:00 : National Pasta Association Poultry

Pasta

Measure -----------ounces ounces 8-ounce can

Ingredient -- Preparation Method -------------------------------Fettuccine -- uncooked boneless, skinless chicken breasts orange juice concentrate

5 2 1 2 3 2 (optional)

tablespoons tablespoons 8-ounce can bunches tablespoons

teriyaki sauce lime juice sliced water chestnuts -- drained watercress -- coarsely chopped chopped pecans -- lightly toasted oranges -- peeled with a knife and sliced into sections

Prepare pasta according to package directions. While pasta is cooking, stir together the orange juice concentrate, teriyaki sauce and lime juice in a medium skillet. Add the chicken breasts, cover the skillet and simmer the chicken four minutes. Turn the chicken, cover and cook for four more minutes or until done. Remove the chicken to a cutting board and let it cool. Add the water chestnuts to the orange sauce. Bring to a boil and stir. Slice the chicken into strips and add it to the sauce. In a large serving bowl, toss together the hot pasta, pecans and watercress. Add chicken and orange sauce. Garnish with orange slices and serve. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 618 Calories (kcal); 6g Total Fat; (9% calories from fat); 35g Protein; 105g Carbohydrate; 49mg Cholesterol; 937mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 2 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3274 2314 1007 0 0 1586 0 0 0 0 * Exported from MasterCook * Fettuccine with Tomato-Poblano Sauce and Green Chile Goat Cheese Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Main Dishes National Pasta Association

Meatless Pasta

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

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

tablespoon tablespoon

Ingredient -- Preparation Method -------------------------------Fettuccine -- uncooked poblano chiles OR green bell peppers AND jalape�o pepper olive oil OR vegetable oil

1 2 1 2

1/3 1/2

small teaspoons cup 15-ounce can tablespoons teaspoon

1 1

red onion (about 1/3 cup) -- finely diced minced garlic dry red wine plum tomatoes -- with liquid, coarsely chopped thinly sliced fresh basil sugar Salt And Freshly Ground Pepper -- to taste cup soft goat cheese OR 8-ounce package plain Boursin cheese

Roast the poblanos or the green peppers and the jalape�o directly over a gas jet of the range (or under a pre-heated broiler), turning them often with a pair of tongs, until blackened on all sides. Transfer them to a bowl and cover tightly with plastic wrap. Let stand until cool. Cut the peppers in half lengthwise and remove the stem and seeds. Scrape off the blackened skin of the pepper. Cut the peppers into 1/2-inch cubes. Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring, until the onion is softened, about 3 minutes. Pour in the wine, increase the heat to high and boil until the wine is reduced to 1 tablespoon. Add the tomatoes and two-thirds of the peppers and heat to boiling. Reduce the heat to a simmer and cook until the tomatoes are very tender, about 20 minutes. Stir occasionally to break up the tomato pieces. Add the basil, sugar and salt and pepper to taste. Combine the goat cheese and the remaining peppers in a food processor or blender. Process until the peppers are finely chopped and the cheese is very creamy. Prepare pasta according to package directions. Drain the pasta and return it to the pot. Add the tomato sauce and half the cheese mixture and cook over medium heat until the cheese is melted and the pasta is coated with the sauce. Transfer pasta to a serving bowl. Serve, passing the remaining goat cheese separately. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 638 Calories (kcal); 30g Total Fat; (41% calories from fat); 17g Protein; 78g Carbohydrate; 66mg Cholesterol; 557mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3274 4532 0 2130706543 0 2130706543 0 0 2130706543 4712 0 0 2470 3332 0 3622 2130706543 0 5805 * Exported from MasterCook * Fettuccine with Vegetables and Scallops Recipe By :

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

: 6 Preparation Time :0:00 : Fish/ Seafood Pasta

National Pasta Association

Measure -----------ounces tablespoons tablespoons stalks

pound pound cup teaspoon cup

Ingredient -- Preparation Method -------------------------------Fettuccine -- uncooked olive oil OR vegetable oil celery -- julienned red bell pepper -- julienned carrots -- julienned green onions -- julienned raw ocean scallops OR bay scallops fresh orange juice Red Pepper Flakes -- to taste grated orange zest grated Romano cheese Parsley -- for garnish

Cook pasta according to package directions; drain. Heat oil in large skillet; add celery, peppers, carrots and green onions. Cook, tossing until crisp but tender. Slice scallops in thirds (bay scallops can be used whole). Add to vegetables and toss until opaque, about 1 to 2 minutes. Add orange juice, pepper flakes and orange zest. Cook 2 more minutes; pour over cooked pasta. Toss with cheese. Garnish with parsley. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 401 Calories (kcal); 10g Total Fat; (22% calories from fat); 25g Protein; 52g Carbohydrate; 40mg Cholesterol; 316mg Sodium Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3274 0 0 2130706543 0 0 0 0 904847 0 2130706543 0 0 1012 0 0 * Exported from MasterCook * Fiesta Lasagne Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Beef National Pasta Association

Main Dishes Pasta

Amount

Measure

Ingredient -- Preparation Method

-------- -----------9 pieces 2 4-ounce cans 2 cups 1/2 teaspoon 1 teaspoon 1 18-ounce can 12 ounces 1 8-ounce jar 1 cup 1 bunch 2 cups for the top) 1 cup 1 1/3 cup cup

-------------------------------Lasagne -- uncooked diced green chilies low-fat cottage cheese ground cumin chili powder tomato sauce lean ground beef -- browned and drained picante sauce frozen corn -- thawed scallions -- sliced low-fat sharp Cheddar cheese -- grated (1/2 cup reserved low-fat sour cream OR plain low-fat yogurt -- reserved for the top green olives

Prepare lasagne according to package directions; drain. Stir the diced chilies into the cottage cheese. Preheat oven to 350�F. In a medium bowl, mix cumin, chili powder, tomato sauce and picante sauce. Spread 1/2 to 1 cup of the tomato sauce mixture over the bottom of a 9 � 13 � 2-inch baking dish. Place three pieces of lasagne on top of sauce. Spread half of the cottage cheese on the lasagne and sprinkle half each of the ground beef, corn, scallions and Cheddar cheese. Repeat layering, beginning with sauce. Place a layer of lasagne on top. Pour remaining sauce over lasagne. Cover with aluminum foil and bake for 30 minutes. Uncover, top with sour cream, Cheddar cheese and olives. Re-cover and continue baking for 15 minutes. Let stand 15 minutes before serving. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 656 Calories (kcal); 15g Total Fat; (21% calories from fat); 38g Protein; 90g Carbohydrate; 46mg Cholesterol; 1151mg Sodium Food Exchanges: 5 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : If you prefer not to cook lasagne, add 1 cup water to tomato sauce and continue as above. When lasagne is assembled, cover and refrigerate at least six hours before baking. Nutr. Assoc. : 3878 3577 444 0 0 0 0 0 0 0 2538 0 0 2130706543 0 * Exported from MasterCook * Fish in a Fish Recipe By Serving Size Categories :Carol, Anchorage, Alaska : 10 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

Amount -------5 1 1/2 3/4 2 1 2 2 2 8

Measure -----------cups teaspoon cup cup tablespoons medium cup cup pounds tablespoons tablespoons ounces teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------PASTRY all purpose flour salt butter flavored Crisco ice cold water FILLING margarine onion -- chopped converted rice chopped parsley canned red salmon -- drained, reserve liquid SAUCE margarine flour Salmon juice and evaporated milk (to make 1 1/2 cups) cooked small shrimp dill weed Johnny's season salt ASSEMBLY egg -- beaten Green olive slice for eye lemon Parsley leveling off each cup. blender cut in tossing with a fork ball and divide in half.

3/4 1/2

1/2 1/4

1 1

Pastry: Toss flour with spoon and lightly measure Combine flour and salt in large bowl. With pastry shortening to size of small peas. Add cold water, until pastry clings together. Press firmly into a

Filling: In 2 quart saucepan, melt margarine and saut� onion until clear. Add rice, stirring to coat. Add 1 1/2 cups water, cover and steam over low heat until tender, about 20 minutes. Stir in parsley, cool, cover and chill. Remove backbone and skin from canned salmon and break into large flakes. Sauce: Make a roux with margarine and flour. Stir in liquid and cook over medium heat stirring constantly until thickened. Stir in dill weed, season salt and shrimp. Cool. To assemble: Draw a fish shape on light cardboard to fit diagonally on a large baking sheet. Roll out pastry and cut out fish shape. Place on sheet. Spread rice mixture over pastry within 1" of edge. Arrange fish over rice. Spoon sauce over salmon. Roll out remaining pastry to cover and gently place over fish. Moisten edge with ice water and press top crust to seal. Cut excess pastry from around edge. Create fish scales by pressing with fork. Using a knife, cut in slit for mouth and x for eye. With scissors, make rows of snips 1" apart along back toward tail. Brush with beaten egg. Bake at 425� for 15 minutes, then at 375 for 40-45 minutes until golden brown. Slide off end of tray onto serving platter. (May need

to cool slightly to firm crust before moving.) Garnish with lemon slice twists and parsley and place green olive slice for eye. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 671 Calories (kcal); 32g Total Fat; (43% calories from fat); 31g Protein; 62g Carbohydrate; 81mg Cholesterol; 831mg Sodium Food Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 14 0 529 2777 0 0 0 0 0 2777 2465 0 0 0 0 0 2465 0 4873 0 0 0 0 0 0 * Exported from MasterCook * Floridian Shrimp Tomato Risotto Recipe By Serving Size Categories Amount -------2 2 1 1 1 1 1 juice 1 1 12 : : 4 Preparation Time :0:00 : Fish/ Seafood Main Dishes

Florida Tomato Committee

Measure Ingredient -- Preparation Method ------------ -------------------------------pounds fresh Florida tomatoes tablespoons vegetable oil teaspoon minced garlic 15-ounce can unsweetened coconut milk cup long grain white rice 4 1/2-ounce can chopped mild green chilies 8-ounce can crushed pineapple in juice -- drained, reserve 1/4 cup cup teaspoon ounces curry powder salt shelled and deveined cooked shrimp

Use tomatoes held at room temperature until fully ripe. Core tomatoes; chop (makes about 5 cups); set aside. In a large saucepan heat oil until hot; add garlic and reserved tomatoes. Cook, stirring occasionally, until tomatoes have softened, about 3 minutes. Add coconut milk, rice, chilies, pineapple juice, 1/4 cup water, the curry powder and salt. Bring to a boil, stirring occasionally; reduce heat to medium-low, cover and simmer until rice is tender, about 15 minutes (some of the liquid will not be absorbed). Stir in shrimp and crushed pineapple; simmer until shrimp are hot, about 1 minute. Source: "Florida Tomato Committee" - - - - - - - - - - - - - - - - - - -

Per serving: 729 Calories (kcal); 38g Total Fat; (44% calories from fat); 29g Protein; 78g Carbohydrate; 166mg Cholesterol; 817mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 1 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3415 0 0 2741 20107 27081 0 0 0 2842 * Exported from MasterCook * Four Pepper Frittata Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : California Egg Commission Main Dishes

Eggs Omelettes

Amount -------22 1/2 12 1 1 1 4

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

Ingredient -- Preparation Method -------------------------------(weight) liquid or frozen whole egg OR California Fresh Eggs green bell pepper red bell pepper yellow bell pepper green onions -- chopped

Break eggs into mixing bowl and scramble lightly. Cut peppers into 1" long slivers. Saut� onions and peppers in omelet pan. Pour eggs over saut�ed onions and peppers and cook until bottom is set. Place under broiler for 1 minute or until eggs are set. Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " - - - - - - - - - - - - - - - - - - Per serving: 252 Calories (kcal); 15g Total Fat; (54% calories from fat); 20g Protein; 9g Carbohydrate; 647mg Cholesterol; 193mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2130706543 0 3854 0 0 0 0 * Exported from MasterCook * Fruit and Curry Pork Salad

Recipe By Serving Size Categories

: : 4 Preparation Time :0:30 : Main Dishes Salads

Pork Swift & Company

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

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

3

Ingredient -- Preparation Method -------------------------------Armour cooked pork (3/4 to 1 pound; about 3 to 3 1/2 cups) -- cut into thin strips apple -- coarsely chopped banana -- sliced flaked coconut raisins mayonnaise chopped chutney curry powder

Place pork, apple, banana, coconut, and raisins in large bowl. Combine mayonnaise, chutney and curry powder. Pour dressing over salad, stirring lightly to coat. Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 477 Calories (kcal); 30g Total Fat; (55% calories from fat); 24g Protein; 30g Carbohydrate; 76mg Cholesterol; 175mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 8000 0 0 2737 0 0 382 0 * Exported from MasterCook * Fruit and Nut Ring Recipe By Serving Size Categories : : 24 Preparation Time :0:00 : Appetizers/ Snacks Fleischmann's Yeast

Breads

Amount Measure -------- -----------5 1/2 cups rolling dough 1/4 cup 1 teaspoon 2 packages 1 1/2 cup cup

Ingredient -- Preparation Method -------------------------------all-purpose flour (5 1/2 to 6 cups) -- reserve 1/4 cup for sugar salt Fleischmann's� Active Dry or Rapid Rise Yeast milk water

1 2 9 1 1/2 3/4 3/4

cup tablespoons cups cup cup

butter or margarine (2 sticks) eggs -- at room temperature apricot preserves chopped or pitted dates -- snipped toasted slivered almonds -- blanched slivered coconut

In large bowl, combine 2 cups flour, sugar, salt and undissolved yeast. Heat milk, water 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 eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make stiff dough. Cover bowl with greased plastic wrap, let rest 20 minutes. Sprinkle 1/4 cup flour on board; turn dough out onto board. Divide dough into 3 equal pieces. Roll one to 12 � 8-inch rectangle; spread with 3 tablespoons apricot preserves. Sprinkle with 1/2 cup dates, 1/4 cup almonds and 1/4 cup coconut. Roll up from long side as for jelly roll. Pinch seam to seal. Cut roll into 12 slices. On greased baking sheet, arrange slices, slightly overlapping, in ring shape. Repeat with remaining 2 dough pieces. Cover loosely with greased plastic wrap. Refrigerate for 2 to 24 hours. Makes 2 rings. When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand 10 minutes. Bake at 375�F for 25 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 rings" T(Baking Time): "0:25" - - - - - - - - - - - - - - - - - - Per serving: 278 Calories (kcal); 12g Total Fat; (37% calories from fat); 5g Protein; 39g Carbohydrate; 17mg Cholesterol; 193mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates NOTES : *To use Rapid Rise Yeast, follow above directions except reduce first rest to 10 minutes. To Bake Without Refrigeration: rise in warm, draft-free place remains when finger is pressed Bake as directed. Nutr. Assoc. : 14 0 0 26366 0 0 4098 0 Shape dough as directed. Cover; let for 30 minutes or until indentation lightly near the edge of dough. 0 2662 4982 0

* Exported from MasterCook * Fruit Stuffed Pork Chops Recipe By Serving Size Categories Amount -------4 1/4 1/4 1/4 1 1 2 : : 4 Preparation Time :1:00 : Main Dishes Swift & Company

Pork

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

Ingredient -- Preparation Method -------------------------------Armour pork rib chops -- cut 1 1/4 to 1 1/2 inches thick chopped dried apricots orange juice finely chopped onion butter or margarine chopped peeled cooking apple light brown sugar -- (packed) Salt -- as desired

Cut pocket in each chop by cutting into center of chop from rib side, parallel to rib and surface of chop. Combine apricots and orange juice; let stand while preparing remaining ingredients. Cook onion in butter or margarine until tender. Add apple; cook until tender. Add apricots with juice and brown sugar; stir. Cook until juice evaporates. Cool slightly. Fill pockets in chops with equal amounts of fruit mixture (about 1/4 cup). Place chops on rack of broiler pan. Broil about 4 inches from heat source 12 to 14 minutes. Turn chops. Broil 10 to 12 minutes or until chops are done. Season with salt, as desired. Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 299 Calories (kcal); 18g Total Fat; (52% calories from fat); 21g Protein; 16g Carbohydrate; 53mg Cholesterol; 422mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 1218 0 0 0 0 4435 0 0 * Exported from MasterCook * Fruited Pork Marsala Recipe By Serving Size Categories Amount -------1 : : 4 Preparation Time :0:20 : Nat. Pork Producers Council

Pork

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

Ingredient -- Preparation Method -------------------------------boiling water

1/3 4 3 1 3 1 1

cup tablespoons tablespoon cup tablespoons cup cup tablespoon tablespoon teaspoon

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

mixed dried fruit butterfly pork chops -- cut 1/4" thick all-purpose flour butter or margarine chicken broth Marsala wine chicken broth water Marsala wine cornstarch ground cloves

In a mixing bowl pour boiling water over dried fruit. Let stand 15 minutes; drain well. Lightly pound chops with meat mallet. Dredge chops in flour. Heat butter in a large heavy skillet. Add chops and brown over medium heat on both sides. Add chicken broth and wine. Cover tightly and simmer over low-heat for 8-10 minutes or until done. Remove chops and keep warm, reserving pan drippings in skillet. Combine chicken broth, water, 1 tablespoon wine, cornstarch, and cloves; mix well. Gradually add to drippings. Cook over medium heat until thickened and bubbly, stirring constantly. Add fruit to sauce; cook until heated through. Serve sauce over chops. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 222 Calories (kcal); 8g Total Fat; (34% calories from fat); 22g Protein; 12g Carbohydrate; 59mg Cholesterol; 187mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 5782 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Frutti di Mare Recipe By Serving Size Categories Amount -------6 1 2 1/4 1 : : 8 Preparation Time :0:00 : Fish/ Seafood Rag�

Main Dishes

Measure -----------large large cloves cup 28-ounce jar

Ingredient -- Preparation Method -------------------------------fresh mushrooms -- chopped onion -- chopped garlic -- minced olive oil or vegetable oil Rag� Hearty Pasta Sauce

1 1 1 1 1 1 1

1/2 1/3

cup chicken broth cup lemon juice tablespoon basil dozen littleneck clams -- scrubbed dozen mussels -- beards removed and shells scrubbed 1 1/4 pound lobster -- cut into 2" pieces and cleaned pound bay scallops 16-ounce package spaghetti -- cooked and drained tablespoon chopped fresh parsley

In a large saucepan, saut� mushrooms, onion and garlic in hot oil until vegetables are tender. Add sauce, chicken broth, lemon juice and basil; simmer 20 minutes. Add seafood. Bring to a boil and simmer, covered, until seafood is cooked, about 8 minutes. Top hot spaghetti with seafood and sauce. Sprinkle with parsley. Serves 6-8. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 515 Calories (kcal); 11g Total Fat; (19% calories from fat); 37g Protein; 65g Carbohydrate; 97mg Cholesterol; 823mg Sodium Food Exchanges: 4 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 986 474 0 0 0 391 0 0 0 0 0 * Exported from MasterCook * Fusilli with Pork Tenderloin, Pears and Pistachios Recipe By Serving Size Categories : : 2 Preparation Time :0:25 : Main Dishes Pasta

Nat. Pork Producers Council Pork

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

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

1/4 1/4

Ingredient -- Preparation Method -------------------------------thinly sliced pork tenderloin (freezing slightly before slicing makes this easier) olive oil chopped fresh oregano OR dried oregano finely minced garlic Marsala wine salt

1/8 1 2 1 2 2

teaspoon large tablespoons tablespoon cups tablespoons

black pepper red pear -- slightly firm, cut into 3/4-inch chunks shelled and coarsely chopped pistachios butter cooked fusilli or rotini -- kept warm grated Parmesan cheese Pistachios -- chopped (optional)

In a large nonstick skillet, heat oil over medium-high heat. Add pork; cook and stir 2-3 minutes. Add oregano, garlic, wine, salt and pepper. Cook about 1 minute to reduce liquid quantity by half. Add pear and pistachios; stir. Add cold butter. When butter is just melted, add hot pasta; toss. Garnish with Parmesan cheese and a few pistachios, if desired. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 575 Calories (kcal); 19g Total Fat; (30% calories from fat); 36g Protein; 61g Carbohydrate; 93mg Cholesterol; 479mg Sodium Food Exchanges: 3 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1169 0 2130706543 0 0 20130 0 0 0 4410 1139 0 1359 0 2130706543 * Exported from MasterCook * Garden Frittata on Grilled Country Bread Recipe By Serving Size Categories : : 1 Preparation Time :0:00 : California Egg Commission Main Dishes

Eggs Omelettes

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

Measure -----------ounces tablespoon tablespoon tablespoon tablespoons slices

Ingredient -- Preparation Method -------------------------------California Fresh Eggs OR liquid or frozen whole egg product basil -- fresh chopped green onion -- chopped tarragon -- chopped garlic clove -- minced Romano cheese -- freshly grated Italian Country bread -- buttered and grilled

Mix eggs with all ingredients except garlic and bread. Place garlic in buttered omelet pan and cook for 30 seconds. Add eggs and cook until bottom sets. Place under broiler to set top.

Fold in half and place between buttered, grilled bread slices. Cut in half diagonally. Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " - - - - - - - - - - - - - - - - - - Per serving: 420 Calories (kcal); 19g Total Fat; (40% calories from fat); 27g Protein; 35g Carbohydrate; 576mg Cholesterol; 645mg Sodium Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3218 0 2130706543 0 0 0 0 0 594 * Exported from MasterCook * Garlic Rice with Pine Nuts Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Microwave Side Dishes

Rice The Rice Council

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

Measure -----------small small cup clove tablespoon cups tablespoons

Ingredient -- Preparation Method -------------------------------green pepper -- cut into strips red pepper -- cut into strips pine nuts or slivered almonds garlic -- minced butter or margarine -- melted cooked rice -- (cooked in chicken broth) chopped fresh parsley

Cook peppers, pine nuts, and garlic in butter in large skillet over medium-high heat until light brown. Add rice and parsley; stir until thoroughly heated. Source: "The Rice Council" S(Internet address): "http://www.usarice.com/domestic/recipes/" - - - - - - - - - - - - - - - - - - Per serving: 212 Calories (kcal); 8g Total Fat; (31% calories from fat); 5g Protein; 31g Carbohydrate; 8mg Cholesterol; 34mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Microwave Oven Instructions:

Combine peppers, pine nuts and butter in shallow 2-quart microproof baking dish. Cover and cook on HIGH 4 to 5 minutes; stir after 2 minutes. Stir in rice and parsley; cook on HIGH 1 minute or until thoroughly heated. Nutr. Assoc. : 0 0 4489 0 0 2840 0 * Exported from MasterCook * Gazpacho Pasta Salad Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Main Dishes National Pasta Association Salads

Meatless Pasta

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

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

Ingredient -- Preparation Method -------------------------------Rotini, Twists, or Spirals -- uncooked ripe tomatoes -- peeled, seeded and chopped sliced green onions (scallions) peeled, seeded and chopped cucumber garlic -- minced chopped cilantro OR dried cilantro olive oil red wine vinegar OR white wine vinegar salt Cayenne pepper -- to taste

Prepare pasta according to package directions; drain. Combine pasta with remaining ingredients. Cover and chill at least 1 hour. Serves 6-8 Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 152 Calories (kcal); 4g Total Fat; (23% calories from fat); 4g Protein; 25g Carbohydrate; 0mg Cholesterol; 275mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4785 4719 20030 3010 0 0 0 2130706543 0 0 0 2130706543 0 0 * Exported from MasterCook *

Giant Holiday Sticky Buns Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Appetizers/ Snacks Breakfast/ Brunch Seasonal/ Holiday

Breads Fleischmann's Yeast Sweet Breads and Coffee Cakes

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

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

Ingredient -- Preparation Method -------------------------------packed brown sugar light corn syrup butter or margarine -- softened pecan pieces or halves candied cherries -- cut in half all-purpose flour (6 to 6 1/2 cups) granulated sugar Fleischmann's� Rapid Rise Yeast salt water milk eggs tablespoon ground cinnamon 8-ounce package chopped dates or pitted dates -- snipped

Heat brown sugar, corn syrup and 3 tablespoons butter until sugar dissolves. Pour into greased 13- � 9- � 2-inch baking pan. Spread pecan pieces and cherries in bottom of pan. Reserve. In large bowl, combine 2 cups flour, granulated sugar, undissolved yeast and salt. Heat water, milk and 1/3 cup butter until very warm (125� to 130�F); stir into dry ingredients. Stir in eggs and enough additional flour to make soft dough. Knead on floured surface until smooth and elastic, about 8 minutes. Cover; let rest on floured surface 10 minutes. Roll dough to 18- � 24-inches. Melt remaining butter; brush on dough. Sprinkle cinnamon and dates on dough. Roll up from short side as for jelly roll; Pinch seam to seal. Cut roll into 8 pieces. Place in prepared pan, cut-side up. Cover; let rise in warm place until doubled, about 30 to 50 minutes. Bake at 375�F for 40 to 50 minutes or until done, covering with foil after 25 minutes if needed to prevent excess browning. Invert onto serving tray to serve. Makes 8 large buns. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "8 buns" - - - - - - - - - - - - - - - - - - Per serving: 806 Calories (kcal); 27g Total Fat; (30% calories from fat); 14g Protein; 130g Carbohydrate; 91mg Cholesterol; 613mg Sodium Food Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 5 Fat; 2

Other Carbohydrates NOTES : Convenient Cool Rise Method: Prepare buns as directed except use lukewarm liquids (105� to 115�F) and softened butter. Place buns in prepared pan and cover tightly with plastic wrap. Refrigerate 2 to 24 hours. To bake: remove pan from refrigerator, uncover dough and let rest for 10 minutes. Bake for 40 to 50 minutes, covering with foil after 35 minutes, if needed. Serve as directed. Nutr. Assoc. : 0 0 0 4431 0 14 0 26366 0 0 0 0 0 2662 * Exported from MasterCook * Ginger Lime Pork Recipe By Serving Size Categories Amount -------1 12 4 2 6 6 2 1 : : 4 Preparation Time :0:20 : Main Dishes Pork

Nat. Pork Producers Council

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

1/8 1/8 1/2

Ingredient -- Preparation Method -------------------------------pork tenderloin -- partially frozen until firm fresh asparagus spears -- tough ends removed carrots vegetable oil -- divided dry white wine OR chicken broth lime juice salt black pepper finely grated fresh ginger root finely grated lime peel

Cut pork diagonally into 1/4-inch thick pieces. Cut each slice into thin strips. Set aside. Slice asparagus diagonally into 1-inch long pieces. Cut carrots into 2-inch long julienne pieces. Heat 1 tablespoon oil over medium-high heat in a large skillet. Add carrots, cook 5 minutes, stirring often. Add asparagus; cook 1 minute more. Lower heat to medium low. Add 1 tablespoon wine. Cover and cook until vegetables are tender crisp (4-5 minutes). Remove. Heat remaining oil in skillet over medium heat. Add pork. Cook and stir until no longer pink (3-4 minutes). Turn heat to low. Combine rest of wine, lime juice,salt, pepper, ginger and lime peel. Add to skillet. Heat through; return vegetables to skillet; toss lightly, heat one minute. Serve immediately. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - -

Per serving: 245 Calories (kcal); 11g Total Fat; (40% calories from fat); 26g Protein; 10g Carbohydrate; 74mg Cholesterol; 221mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 26511 0 0 2130706543 0 0 0 0 0 20083 20217 * Exported from MasterCook * Ginger Pork and Melon Recipe By Serving Size Categories Amount -------1 1 1/2 1 1 1 2 2 1 3 : : 4 Preparation Time :0:20 : Main Dishes Pork

Nat. Pork Producers Council

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

1/4

Ingredient -- Preparation Method -------------------------------fresh ham (pork leg) -- cubed vegetable oil onion -- thinly sliced garlic -- minced grated fresh ginger OR ginger soy sauce wine vinegar cornstarch melon (cantaloupe or honeydew) -- cubed pickled watermelon rind -- diced cubes, onion, garlic, sauce, sherry, sauce

1/2

Heat oil in large skillet over medium-high heat. Brown pork stirring, until lightly browned, about 4-5 minutes. Stir in and ginger; cook and stir for 2-3 minutes. Mix together soy vinegar and cornstarch. Add to skillet. Cook and stir until thickens. Stir in melon and watermelon rind. Heat through. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org"

- - - - - - - - - - - - - - - - - - Per serving: 323 Calories (kcal); 16g Total Fat; (43% calories from fat); 21g Protein; 25g Carbohydrate; 65mg Cholesterol; 2035mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3653 0 0 0 2130706543 0 0 0 0 0 0 4128 0 * Exported from MasterCook *

Golden Lamb Curry Noodles Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Lamb National Pasta Association

Main Dishes Pasta

Amount -------12 3 1 1/2 1/4 1/8 1 1/2 pieces 1 1/2 1 1/2 2 1 4 1 1/2 1/4

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

Ingredient -- Preparation Method -------------------------------Wide Egg Noodles -- uncooked all-purpose flour curry powder salt cayenne pepper cinnamon well-trimmed boneless leg of lamb -- cut into 1-inch

olive oil -- divided OR tablespoons vegetable oil -- divided medium carrots -- thinly sliced small sweet or yellow onion -- chopped cloves garlic -- minced 14.5-ounce can low-sodium chicken broth cup golden raisins cup chopped fresh mint or parsley

Cook noodles according to package directions. Meanwhile, combine flour, curry powder, salt, cayenne pepper and cinnamon in a plastic or paper bag. Add lamb; shake to coat. Heat 1 tablespoon oil in large non-stick skillet over medium-high heat until hot. Add lamb, reserving any remaining flour mixture in bag. Cook 5 to 6 minutes, or until lamb is well-browned. Transfer lamb to plate or bowl; set aside. Heat remaining 1/2 tablespoon oil in same skillet over medium-low heat. Add carrots and onion; cook 5 minutes, stirring occasionally. Add garlic and reserved flour mixture; cook 1 minute, stirring occasionally. Add broth and raisins; bring to a simmer. Simmer uncovered 8 to 10 minutes or until carrots are tender. Stir in lamb; simmer 4 to 5 minutes or until lamb is heated through and sauce thickens. Drain noodles; top with lamb mixture and sprinkle with mint or parsley. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 444 Calories (kcal); 14g Total Fat; (27% calories from fat); 23g Protein; 60g Carbohydrate; 93mg Cholesterol; 253mg Sodium Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 530 0 0 0 0 0 26638 0 0 2130706543 0 5646 0 0 0 2682 * Exported from MasterCook * Gourmet Oregon Hazelnut Butter Recipe By Serving Size Categories Amount -------1/2 2 1/3 1/2 : : 6 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Spreads

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

Ingredient -- Preparation Method -------------------------------butter or margarine lemon juice Oregon hazelnuts -- finely chopped salt celery salt cayenne pepper

Soften butter or margarine until just workable. Add other ingredients and thoroughly blend together. Serve at room temperature to top fish, chicken or warm vegetables. Will top six salmon steaks generously. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - Per serving: 185 Calories (kcal); 20g Total Fat; (94% calories from fat); 1g Protein; 1g Carbohydrate; 41mg Cholesterol; 334mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 3677 0 0 0 * Exported from MasterCook * Green Tea Ginger Sparkler Recipe By Serving Size Categories Amount -------1 1/3 1/4 2 2/3 : : 4 Preparation Time :0:00 : Beverages Tea

Stash Tea

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

Ingredient -- Preparation Method -------------------------------Tea Concentrate (made From Stash Tea Premium Green Tea) finely chopped crystallized ginger chilled ginger ale Ice cubes

Combine ginger and tea concentrate while still hot and refrigerate for at least three hours. Strain and discard ginger. Pour concentrate and ginger ale into ice-filled glasses. Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/" Yield: "4 1/4 cups" - - - - - - - - - - - - - - - - - - Per serving: 97 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 15g Carbohydrate; 9mg Cholesterol; 27mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 3003 627 0 * Exported from MasterCook * Tea Concentrates Recipe By Serving Size Categories Amount -------12 4 : : 0 Preparation Time :0:00 : Beverages Tea

Stash Tea

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

Ingredient -- Preparation Method -------------------------------tea bags boiling water

For each tea concentrate, steep 12 tea bags in 4 cups of boiling water. Squeeze tea bags to retain all of the liquid. Cool concentrate in the refrigerator at least 3 hours and up to 2 weeks. Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/" - - - - - - - - - - - - - - - - - - Per serving: 21 Calories (kcal); 0g Total Fat; (0% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 39mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5262 0 * Exported from MasterCook *

Griddled Alaska Pollock Cakes with Papaya Mango Chutney Recipe By Serving Size Categories Amount -------1 1/4 1/2 3 5 1/4 1 1/2 1/2 1/2 1/2 1/3 : : 12 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

Measure -----------pound cup cup cloves ounces cup whole cup teaspoon teaspoon teaspoon ounces cup

11

Ingredient -- Preparation Method -------------------------------Alaska pollock fillets bacon -- fine dice celery -- small dice garlic -- minced soda crackers -- crumbled egg substitute OR egg low-fat mayonnaise hot pepper sauce Worcestershire sauce Old Bay Seasoning Salt and pepper -- to taste prepared Major Grey's chutney fresh papaya -- diced Oil

Season the Alaska pollock fillets with Old Bay Seasoning, pepper and Worcestershire. Lightly oil a shallow baking dish, place the pollock fillets in the pan and cover with 1/2 cup of water or white wine. Cover with foil and place in a preheated 400�F oven for 20-25 minutes. Remove and chill in the cooking liquid. Saut� the bacon; pour off most of the fat, add the garlic and celery and saut� for 2 minutes. Place celery mixture in a large mixing bowl. Add the cracker crumbs, egg substitute and mayonnaise. Toss, adding the Alaska pollock (flaked) and the poaching liquid. Add hot pepper sauce, Old Bay Seasoning, salt and pepper to taste. Form into 12 cakes (2-3 ounces each) and griddle fry until golden brown and crisp on both sides. Mix the papaya and chutney together. To serve, place 3 ounces of chutney mix in the center of 4 serving plates; surround with 3 Alaska pollock cakes. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 183 Calories (kcal); 7g Total Fat; (39% calories from fat); 10g

Protein; 14g Carbohydrate; 34mg Cholesterol; 694mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4536 0 0 0 1331 3220 0 2130706543 0 0 0 27158 0 26535 4354 0 * Exported from MasterCook * Grilled Pork Loin with Honey and Port Recipe By Serving Size Categories : : 6 Preparation Time :0:10 : Barbecue Nat. Pork Producers Council

Main Dishes Pork

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

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

Ingredient -- Preparation Method -------------------------------boneless pork loin olive oil kosher salt tawny port orange juice honey cider vinegar minced green onions dried apricots dried rosemary

Rub pork loin with olive oil and kosher salt. Place in bowl. Combine remaining ingredients in saucepan. Heat to a boil, reduce heat and simmer 5 minutes. Pour hot marinade over pork; cover and chill for several hours. Remove pork from marinade, reserving marinade. Preheat dome-shaped charcoal grill. Sear all sides of pork roast. Place on roasting rack. Cover grill; cook pork to an internal temperature of 150�F, about 35 minutes. Baste frequently with marinade. Remove from grill. Cover and keep warm for 15 minutes. Reserve all juices. Heat reserved marinade to a boil, simmer for 5 minutes; add pork juices and simmer a few minutes more. Slice pork loin to serve; arrange on plates. Pour warm sauce over slices. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:40" - - - - - - - - - - - - - - - - - - Per serving: 376 Calories (kcal); 9g Total Fat; (26% calories from fat); 21g Protein; 37g Carbohydrate; 50mg Cholesterol; 987mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 1 Other

Carbohydrates Nutr. Assoc. : 2312 0 0 4594 0 0 0 0 0 0 * Exported from MasterCook * Ground Turkey Vegetable Lasagna Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Main Dishes Pasta

National Turkey Federation Poultry

Amount -------1 1 1 1 1/4 1 1 1 1/2 1 1/4 1 1 1/2 9 1 8 1

Measure Ingredient -- Preparation Method ------------ -------------------------------pound ground turkey breast large onion -- chopped teaspoon garlic -- minced 1 pound eggplant -- cut into 1/4-inch cubes pound fresh mushrooms -- quartered tablespoon olive oil 14.5-ounce can tomatoes 8-ounce can tomato sauce cup red wine medium carrot -- grated cup parsley -- minced tablespoon Italian seasoning teaspoon salt teaspoon pepper uncooked lasagna noodles 15-ounce container Ricotta cheese ounces reduced-fat Mozzarella cheese cup Parmesan cheese Vegetable spray

In large non-stick skillet over medium high heat, cook turkey, onion, garlic, eggplant and mushrooms in oil until turkey is no longer pink and vegetables are tender, about 15 minutes. Stir in tomatoes, tomato sauce, wine, carrot, parsley, oregano, Italian seasoning, salt and pepper. Bring to boil; reduce heat and simmer for 15 minutes. Spray 13 � 9-inch pan with vegetable spray. Spread 1/4 of sauce on bottom of pan. Arrange 3 noodles on top. Top with 1/3 of Ricotta, 1/3 of Mozzarella and 1/4 of Parmesan. Repeat twice to make 3 layers total. Spread remaining sauce evenly over top and sprinkle with remaining Parmesan cheese. Cover with foil and bake at 350 degrees F. for 45 minutes or until noodles are tender. Uncover and continue baking for an additional 5 to 10 minutes or until cheese is lightly browned. Cuisine: "Italian"

Source: "National Turkey Federation" S(Internet address): "http://www.turkeyfed.org/" - - - - - - - - - - - - - - - - - - Per serving: 728 Calories (kcal); 23g Total Fat; (29% calories from fat); 42g Protein; 85g Carbohydrate; 95mg Cholesterol; 899mg Sodium Food Exchanges: 5 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Cooking Tip: Fat free ricotta cheese and fat free Parmesan cheese may be used to reduce fat content. Nutr. Assoc. : 694 0 0 0 0 0 0 0 0 0 0 0 0 0 3878 0 0 1034 5443 * Exported from MasterCook * Halibut Baked with Herbs Recipe By Serving Size Categories Amount -------2 3 3 1 1 1/2 1/4 1 :Lois & Jonelle, Ketchikan, Alaska : 6 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Fish/ Seafood Ingredient -- Preparation Method -------------------------------halibut fillets -- (6 fillets) butter or margarine -- cut up lemon juice HERB MIX NO. 1 onion flakes, dried and rehydrated -- drained dry mustard oregano leaves marjoram leaves paprika pepper HERB MIX NO. 2 Rice Chex� -- crushed finely instant potato flakes freshly grated Parmesan cheese sweet basil garlic powder pepper parsley flakes paprika

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

1 1

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

Wipe fish with a damp cloth, dot with butter, and sprinkle lemon juice over all. Use either of the spice mixes shown. Herb Mix No. 1: Prepare onions and sprinkle over the top of the fish. Combine the remaining herbs/spices and sprinkle on halibut. Let stand for 10 minutes to absorb the flavors. Bake at 350 F for 20 minutes or until fish flakes easily with a fork.

Herb Mix No. 2: Mix all ingredients together well. Sprinkle over fish; use only enough to lightly cover fish or it will taste dry. (The remaining mix will store well in a tightly covered jar in the refrigerator.) Bake at 350�F for 20-30 minutes or until fish flakes easily with a fork. Do not overbake or it will dry out. Serve garnished with lemon wedge and parsley sprigs. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 270 Calories (kcal); 11g Total Fat; (36% calories from fat); 34g Protein; 7g Carbohydrate; 68mg Cholesterol; 254mg Sodium Food Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3645 0 0 0 0 4289 0 4289 875 1016 875 0 0 0 4112 3562 4112 20086 87 3320 0 * Exported from MasterCook * Halibut Domenica Recipe By Serving Size Categories Amount -------1 1/2 1/2 1 1/2 1/2 1/2 1/4 :Domenica, Sitka, Alaska : 6 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

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

Ingredient -- Preparation Method -------------------------------Alaska halibut fillets (1/2" thick) dry white wine (or chicken broth) lemon juice SAUCE mushrooms -- thinly sliced onion -- chopped butter flour salt fish liquid milk thyme Monterey Jack cheese -- shredded paprika or dill weed

4 4 1 1 1

Arrange halibut in a shallow baking dish. Pour 1/2 cup dry white wine (or chicken broth), and 1 tablespoon lemon juice over fish. Cover and bake in a 400� oven for approximately 10 minutes. Let cool slightly. Drain fish liquid into a measuring cup. Add additional wine or water to make one cup of fish liquid. Sauce: Saut� mushrooms, onions and thyme in 2 tablespoons butter. Set

aside. Melt 2 tablespoons butter and blend 4 tablespoons flour to make a roux. On low heat, gradually blend in 1 cup of fish liquid and 1 cup of milk. Bring to boil, stirring constantly, and cook 1 or 2 minutes until thickened. Remove from heat, add mushroom mixture. Let cool. Spoon sauce over halibut, covering completely. Scatter 1 cup shredded Monterey Jack cheese over halibut. Bake, uncovered, in a 400� oven for 10 to 12 minutes or until sauce is bubbling around edges and cheese has melted. Dust lightly with paprika or dill weed. Garnish with chopped chives if desired. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 351 Calories (kcal); 18g Total Fat; (50% calories from fat); 31g Protein; 9g Carbohydrate; 82mg Cholesterol; 480mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3645 3186 0 0 0 4196 0 0 0 0 3295 0 0 0 0 * Exported from MasterCook * Halibut Royale Recipe By Serving Size Categories Amount -------1 2 1 1/2 1/4 1/2 1/2 1/4 : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Main Dishes

Fish/ Seafood

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

Ingredient -- Preparation Method -------------------------------dry white wine salt Alaska halibut steaks -- thawed if necessary fine dry bread crumbs sour cream mayonnaise minced green onions

Combine wine and salt; pour over halibut. Marinate in refrigerator at least 1 hour. Drain halibut on paper towels; dip both sides in bread crumbs. Place halibut in shallow buttered baking dish. Combine sour cream, mayonnaise and green onions; spread over halibut. Sprinkle with paprika. bake at 450�F for 10 minutes per inch of thickness, measured at thickest part, or until halibut flakes when tested with a fork. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - Per serving: 515 Calories (kcal); 34g Total Fat; (62% calories from fat); 38g Protein; 7g Carbohydrate; 77mg Cholesterol; 1391mg Sodium Food Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 3647 20080 0 0 3585 * Exported from MasterCook * Halibut with Mushroom and Shrimp Sauce Recipe By Serving Size Categories Amount -------2 1/2 1 3 1 1 1/2 1/2 1 1/3 2 3 18 1 1/4 1/2 1/8 1/4 1/4 :Mimi, Haines, Alaska : 5 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

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

Ingredient -- Preparation Method -------------------------------white fish-halibut, cod, snapper, pollock salt bay leaves sliced onion thyme onion powder celery seed celery leaves mushrooms SAUCE butter sherry shrimp garlic butter flour pepper celery salt onion powder chicken bouillon cube milk

1 1 1/2

Wash 2 1/2 pounds of white fish and tie in a cheesecloth bag. Poach gently in 2 quarts of water seasoned with salt, bay leaves, onion, thyme, onion powder, celery seed and celery leaves until fish is firm (about 10 minutes). Remove fish from water, drain (keep fish stock), remove bones and skin. Cut into individual servings. Sauce: Melt 2 tablespoons of butter in pan and saut� clove crushed garlic, sherry, shrimp and mushrooms. Melt 1/4 cup butter or margarine in saucepan over low heat. Stir in flour, pepper, celery salt and onion powder. Remove from heat and slowly add chicken bouillon cube dissolved in 1 cup of strained fish stock and milk. Add mushrooms and shrimp. Butter a baking dish and spread a thin layer of sauce over the bottom. Lay fish on top of the sauce. Cover with remaining sauce. Bake at 350� for 15-20 minutes, or

until fish flakes easily with a fork. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 457 Calories (kcal); 19g Total Fat; (38% calories from fat); 50g Protein; 18g Carbohydrate; 178mg Cholesterol; 1848mg Sodium Food Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2747 0 2160 0 0 0 20209 2518 4196 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Harlequin Alaska King Crab Rice Recipe By Serving Size Categories Amount -------8 1/2 1 1 2 1/8 2 1 1 2 : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

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

Ingredient -- Preparation Method -------------------------------Alaska king crab split legs -- thawed if necessary hot bulk sausage uncooked rice garlic -- minced water curry powder tomatoes -- chopped green pepper -- chopped frozen peas -- thawed minced green onion

Cut crab legs into 2-inch pieces. In large skillet, crumble and brown sausage. Add rice and garlic; saut� until rice is golden brown. Add water and curry powder; bring to boil. Reduce heat; simmer, covered, 20 minutes. Stir in tomatoes, pepper and peas; top with crab legs. Simmer, covered, 5 minutes longer or until vegetables are crisp-tender and crab is thoroughly heated. Garnish with onion. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 504 Calories (kcal); 24g Total Fat; (43% calories from fat); 23g Protein; 48g Carbohydrate; 62mg Cholesterol; 905mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 777 2384 1262 0 0 0 0 0 0 0 * Exported from MasterCook * Hawaiian Mist Recipe By Serving Size Categories Amount -------4 8 2 1 : : 2 Preparation Time :0:00 : Beverages Tea

Stash Tea

Measure -----------ounces ounces ounces squeeze

Ingredient -- Preparation Method -------------------------------ice Ruby Mist iced tea* orange juice A splash of lemon juice concentrate OR fresh lemon

Combine ice, iced tea, orange juice and a splash of lemon juice, in a cocktail shaker or a jar with a lid. Shake until cold and frothy. Pour into a tall iced tea glass. Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/" - - - - - - - - - - - - - - - - - - Per serving: 14 Calories (kcal); trace Total Fat; (3% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : * To prepare the Ruby Mist; brew a tea concentrate from Stash Ruby Mist Herbal Tea. Use 8-10 oz. of hot water. Steep 3 tea bags for 3-5 minutes and remove. Pour hot tea into 16 oz of cold water to dilute to proper strength. Will make enough for three servings. Nutr. Assoc. : 0 3687 0 797 0 2130706543 * Exported from MasterCook * Hazelnut and Mushroom Salad Recipe By Serving Size Categories Amount : : 8 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Salads

Measure

Ingredient -- Preparation Method

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

-----------pound cup cup tablespoons teaspoon teaspoon teaspoon teaspoon small head cup

-------------------------------mushrooms -- sliced salad oil wine vinegar water salt savory onion powder pepper romaine -- torn into bite-sized pieces roasted and chopped Oregon hazelnuts

Combine mushrooms, oil, vinegar, water and seasonings. Chill about 1 hour. Toss undrained mushrooms with romaine and hazelnuts in salad bowl. Makes 6 to 8 servings. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - Per serving: 287 Calories (kcal); 29g Total Fat; (86% calories from fat); 4g Protein; 7g Carbohydrate; 0mg Cholesterol; 210mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4196 0 0 0 0 0 0 0 1280 3677 * Exported from MasterCook * Hazelnut Caramel Pie Recipe By Serving Size Categories Amount -------1 1/3 1/2 1/2 3 3 1/2 1 1/4 1 1/2 1 1/2 : : 8 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Pies

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

Ingredient -- Preparation Method -------------------------------sifted flour salt shortening water eggs firmly packed dark brown sugar light corn syrup salt vanilla butter or margarine -- melted roasted and chopped Oregon hazelnuts

Combine flour and 1/2 teaspoon salt in bowl. Cut in shortening until

uniform, but coarse. Sprinkle with water, toss with fork and press into ball. On lightly floured surface, roll out pastry 1 1/2 inches larger than inverted 9-inch pie plate. Fit into plate and trim 1/2 inch beyond edge of plate; fold under to make double thickness around edge and flute or trim even with edge; decorate with small pastry cutouts. Beat together eggs, sugar, syrup, 1/4 teaspoon salt and vanilla. Stir in butter and hazelnuts. Pour into pie shell. Bake in a 375� oven for 45 minutes, or until set in center. Cool. Hazelnut Cream Caramel Pie: Beat together 4 ounces cream cheese (softened), 1 egg and 2 tablespoons milk until smooth. Pour into pie shell. Bake in 375� oven for 15 minutes. Add caramel/nut filling and bake as directed above. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" Yield: "1 pie" - - - - - - - - - - - - - - - - - - Per serving: 644 Calories (kcal); 43g Total Fat; (57% calories from fat); 8g Protein; 64g Carbohydrate; 101mg Cholesterol; 394mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 3 Other Carbohydrates Nutr. Assoc. : 26379 0 0 0 3218 3036 0 0 0 0 3677 * Exported from MasterCook * Hazelnut Cream Cheese Brownies with Chocolate Glaze Recipe By Serving Size Categories Amount -------4 1 2 1/2 1/4 1/4 : : 8 Preparation Time :0:00 : Cookies and Brownies The Oregon Hazelnut Industry

Dundee Hazelnuts

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

Ingredient -- Preparation Method -------------------------------CREAM CHEESE FILLING cream cheese -- room temperature granulated sugar egg lemon juice vanilla Oregon hazelnut meal (finely ground roasted hazelnuts) BROWNIE BATTER semisweet chocolate morsels (1 cup) butter or margarine all-purpose white flour cocoa

6 1/4 3/4 2

ounces cup cup tablespoons

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

teaspoon teaspoon cup teaspoon cup

baking powder salt granulated sugar eggs vanilla roasted and coarsely chopped Oregon hazelnuts CHOCOLATE GLAZE heavy cream chocolate morsels butter or margarine coarsely chopped Oregon hazelnuts

3 1 3

1/2

tablespoons cup tablespoons cup

CREAM CHEESE FILLING: In 1-quart bowl with electric mixer, beat cream cheese and sugar until smooth. Beat in egg, lemon juice and vanilla. Fold in hazelnut meal. Refrigerate while preparing brownie batter. BROWNIE BATTER: Melt chocolate morsels and butter over simmering water. Cool to 100 -110�F. In small bowl, sift together flour, cocoa, baking powder and salt. Reserve. In 2-quart bowl, beat sugar, eggs and vanilla until smooth and lemon-colored, about 2 minutes. Beat in melted chocolate and butter. Add dry ingredients and beat until well mixed. Fold in chopped hazelnuts. Spread one half of the chocolate batter into a greased 8-inch square baking pan. Pour cream cheese filling over bottom layer. Gently spread remaining brownie batter over the cream cheese layer. Pull a metal spatula through the batter for a marbleized effect. Bake in 350� oven for approximately 40 minutes. Do not overbake. Cool and serve plain, dusted with powdered sugar, or topped with Chocolate Glaze. CHOCOLATE GLAZE: In small saucepan, bring cream to a boil. Cool to room temperature. Melt chocolate and butter over simmering water. Blend in cream. Spread on cooled brownies. Sprinkle with chopped hazelnuts and slice into bars. Makes 1 8-inch pan. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" Yield: "8 brownies" - - - - - - - - - - - - - - - - - - Per serving: 688 Calories (kcal); 46g Total Fat; (56% calories from fat); 9g Protein; 70g Carbohydrate; 120mg Cholesterol; 271mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 26788 0 0 4886 0 14 0 0 0 0 0 0 3677 0 0 0 2633 0 3677 * Exported from MasterCook *

Hazelnut Fish Saut� Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Dundee Hazelnuts Main Dishes

Fish/ Seafood The Oregon Hazelnut Industry

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

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

Ingredient -- Preparation Method -------------------------------flour paprika salt pepper fillets of sole butter or margarine thinly sliced hazelnuts (4 oz.) lemon juice chopped parsley

Combine flour, paprika, salt and pepper. Coat fillets with seasoned flour. In large skillet, saut� fillets in 1/2 cup butter, using butter as needed. Remove fish; keep warm. Add 1/4 cup butter and the hazelnuts to skillet; saut� until lightly browned. Stir in lemon juice and parsley. Heat to serving temperature and pour over fish. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - Per serving: 512 Calories (kcal); 40g Total Fat; (68% calories from fat); 32g Protein; 9g Carbohydrate; 135mg Cholesterol; 715mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 5030 0 3677 0 0 * Exported from MasterCook * Hazelnut Manicotti Recipe By Serving Size Categories Amount -------1 1 : : 5 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Main Dishes

Measure Ingredient -- Preparation Method ------------ -------------------------------8-ounce package manicotti cup roasted and coarsely chopped Oregon hazelnuts

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

package cup cup teaspoon teaspoon teaspoon cups

frozen chopped spinach -- thawed and drained well cottage cheese green onions -- sliced garlic salt nutmeg pepper eggs -- slightly beaten spaghetti sauce (2 to 3 cups)

Precook manicotti in boiling water until partially softened (about 5 minutes), drain. Mix hazelnuts, spinach, cottage cheese, onions, seasonings and eggs; fill manicotti. Cover bottom of a 2-quart baking dish with one cup spaghetti sauce. Arrange filled manicotti in a single layer in baking dish, allowing space between each for expansion during cooking. Cover with remaining sauce. Cover dish and bake at 375�F for 40-45 minutes. Allow 1 or 2 per person. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - Per serving: 495 Calories (kcal); 22g Total Fat; (39% calories from fat); 19g Protein; 59g Carbohydrate; 77mg Cholesterol; 1091mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 4 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 305 926787 0 0 0 0 0 0 0 5072 * Exported from MasterCook * Hazelnut Rum Fudge Recipe By Serving Size Categories : : 20 Preparation Time :0:00 : Candies Seasonal/ Holiday

Dundee Hazelnuts The Oregon Hazelnut Industry

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

Measure -----------pounds 14-ounce can teaspoon teaspoon cups

Ingredient -- Preparation Method -------------------------------white chocolate coating sweetened condensed milk vinegar oil base butter rum flavoring roasted and chopped Oregon hazelnuts

Melt chocolate in top of double boiler over hot water. When melted, add sweetened condensed milk; stir, add vinegar, flavoring and nuts. Stir to blend. Pour into parchment-lined, 9-inch square pan. Smooth and chill about 2 hours. Turn onto cutting board, peel off paper and cut into squares. Refrigerate in tightly covered container.

Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" Yield: "1 3/4 pounds" - - - - - - - - - - - - - - - - - - Per serving: 302 Calories (kcal); 20g Total Fat; (54% calories from fat); 4g Protein; 33g Carbohydrate; 7mg Cholesterol; 31mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 2 Other Carbohydrates Nutr. Assoc. : 5519 0 0 4794 3677 * Exported from MasterCook * Hazelnut Steak Butter Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Appetizers/ Snacks Dundee Hazelnuts The Oregon Hazelnut Industry

Condiments Spreads

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

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

Ingredient -- Preparation Method -------------------------------butter or margarine Oregon hazelnuts -- chopped chopped chives Tabasco sauce

Melt 2 tablespoons of the butter; add hazelnuts and saut� until lightly brown. Turn into small bowl and cool thoroughly. Add the remaining butter, chives and Tabasco. Beat until creamy. This is enough butter to serve with 6 hamburgers or 4-6 steaks. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleAport.com/~nuts/index.html" Yield: "3/4 cup" - - - - - - - - - - - - - - - - - - Per serving: 172 Calories (kcal); 19g Total Fat; (95% calories from fat); 1g Protein; 1g Carbohydrate; 41mg Cholesterol; 157mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 3677 0 0

* Exported from MasterCook * Hazelnut Wok Vegetables Recipe By Serving Size Categories Amount -------2 2 2 1 1 2 1 1/2 1/2 2 1 1 1 1/4 : : 8 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Side Dishes

Measure -----------tablespoons cloves teaspoons cup small stalks pound pound small small small pound

Ingredient -- Preparation Method -------------------------------oil garlic -- minced grated ginger root coarsely chopped Oregon hazelnuts onion -- diced celery -- cut diagonally green pepper -- cut into strips green beans -- cut diagonally mushrooms -- quartered carrots -- cut diagonally into thin slices zucchini -- sliced bunch bok choy OR bunch chard tofu -- cubed (optional) Juice of 1/2 lemon Soy sauce -- to taste

Heat oil, garlic, ginger root and hazelnuts in a wok or large skillet. Add onion, celery, pepper and beans; stir-fry over high heat about 4 minutes. Stir in mushrooms, carrots, zucchini, bok choy and tofu; cover and steam until tender (3-5 minutes). Add lemon juice and soy sauce; serve over rice. Makes 6 to 8 servings. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - Per serving: 191 Calories (kcal); 15g Total Fat; (66% calories from fat); 5g Protein; 12g Carbohydrate; 0mg Cholesterol; 26mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 3677 0 0 0 0 0 0 0 183 0 2130706543 0 0 0 * Exported from MasterCook * Hazelnut-Shrimp Salad

Recipe By Serving Size Categories

: : 4 Preparation Time :0:00 : Dundee Hazelnuts Salads

Fish/ Seafood The Oregon Hazelnut Industry

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

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

Ingredient -- Preparation Method -------------------------------shrimp -- cooked, shelled and coarsely chopped dairy sour cream mayonnaise roasted and chopped Oregon hazelnuts chopped parsley salt pepper dill weed lemon juice ripe avocados Lemon wedges Lettuce

Mix together shrimp, sour cream, mayonnaise, 1/2 of the hazelnuts, parsley, seasonings and 1 tablespoon lemon juice. Chill. Peel and slice avocado; brush with remaining lemon juice. Arrange avocado, salad and lemon wedges on lettuce-lined serving plate. Sprinkle remaining hazelnuts on shrimp salad. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - Per serving: 776 Calories (kcal); 60g Total Fat; (67% calories from fat); 51g Protein; 14g Carbohydrate; 367mg Cholesterol; 653mg Sodium Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 1394 0 3677 0 0 0 0 0 2108 0 0 * Exported from MasterCook * Healthy Alaska Salmon Gazpacho Recipe By Serving Size Categories Amount -------1 2 : : 6 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Soups/ Stews

Fish/ Seafood

Measure Ingredient -- Preparation Method ------------ -------------------------------14-3/4-ounce can Alaska salmon -- drained and flaked 10-3/4-ounce cans ready-to-eat reduced-sodium vegetarian

1 3 1 2 2 1 2 6

1/2 1/2

can cups cup small cups cup teaspoons tablespoon tablespoons

vegetable soup OR condensed soup -- diluted with 1 can water vegetable juice cocktail cucumber -- peeled, seeded diced onion fresh tomato -- small dice red and green bell pepper -- small dice garlic -- minced ground cumin fresh cilantro -- chopped lime wedges Hot pepper sauce -- to taste Salt and pepper -- to taste

Drain and flake Alaska salmon; hold aside under refrigeration. In a large bowl, mix all remaining ingredients together except limes. Taste, adding salt and pepper as needed; place in refrigerator to chill, 2 to 4 hours. To serve, mix the salmon into the chilled soup. Ladle into 6 soup bowls and garnish with additional cilantro and a lime wedge. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 162 Calories (kcal); 5g Total Fat; (27% calories from fat); 16g Protein; 15g Carbohydrate; 38mg Cholesterol; 1136mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 142 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2465 5846 0 2130706543 0 0 4288 0 4693 0 0 0 3952 0 0 * Exported from MasterCook * Herb and Wheat Germ Dinner Rolls Recipe By Serving Size Categories Amount -------4 1/2 1/2 1/3 2 1 1/2 3/4 3/4 : : 12 Preparation Time :0:00 : Breads

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------all-purpose flour (4 1/2 to 5 cups) wheat germ sugar Fleischmann's� Rapid Rise Yeast salt water milk

1/2 1 2 1/3

cup teaspoons cup

butter or margarine -- cut-up egg Italian herb seasoning grated parmesan cheese

In large bowl, combine 1 1/2 cups flour, wheat germ, sugar, undissolved yeast and salt. Heat water, milk and 1/4 cup butter until very warm (120� to 130�F); stir into dry ingredients. Stir in 1 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. Roll dough to 18- � 12-inch rectangle. Melt remaining 1/4 cup butter; spread evenly on dough to within 1/2 inch of edges. Sprinkle evenly with herbs and cheese. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. With sharp knife, cut roll into pieces. Stand 2 slices, side by side and on edge, in each of greased 2 1/2-inch muffin cups. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Bake at 375�F for 15 minutes or until done. Remove from pan; let cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "12 rolls" T(Baking Time): "0:15" - - - - - - - - - - - - - - - - - - Per serving: 306 Calories (kcal); 10g Total Fat; (30% calories from fat); 8g Protein; 45g Carbohydrate; 40mg Cholesterol; 401mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : *Or use 1/2 teaspoon each: thyme, oregano, sweet basil and marjoram leaves. Nutr. Assoc. : 14 0 0 5626 0 0 0 0 0 27170 0 * Exported from MasterCook * Herb Roasted Mushrooms, Chicken and Vegetables Recipe By Serving Size Categories Amount -------1/3 3 2 : : 6 Preparation Time :0:00 : Main Dishes The Mushroom Council

Poultry

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

Ingredient -- Preparation Method -------------------------------olive oil dried rosemary -- crushed salt

1/2 1 1/2 pieces 1 1 3 1 6

teaspoon pounds pound pound medium large

ground black pepper boneless, skinless chicken breasts -- cut into 2-1/2 inch fresh white mushrooms -- halved (about 6 cups) small red potatoes -- halved (about 3 cups) onions -- cut in wedges (about 3 cups) red bell pepper -- cut in 2-inch pieces (about 2 cups) large garlic cloves -- peeled

Preheat oven to 425�F. In a large bowl combine oil, rosemary, salt and pepper until well blended. Add chicken, mushrooms, potatoes, onions, red bell pepper and garlic; toss until well coated. Divide mixture into two baking or roasting pans. Roast until chicken and vegetables are tender, about 30 minutes, stirring occasionally and rotating pans on shelves once during roasting. Remove 4 cups mixture for Chicken-Mushroom Pot Pie (see recipe). Source: "The Mushroom Council" - - - - - - - - - - - - - - - - - - Per serving: 351 Calories (kcal); 16g Total Fat; (39% calories from fat); 29g Protein; 24g Carbohydrate; 69mg Cholesterol; 781mg Sodium Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 9208 3386 4716 0 0 620 * Exported from MasterCook * Hickory Pork Tenderloin with Spicy Apple Topping Recipe By Serving Size Categories Amount -------1 1 2 1/2 : : 8 Preparation Time :0:00 : Lawry's

Pork

Measure Ingredient -- Preparation Method ------------ -------------------------------12-ounce bottle Lawry's Hickory Marinade with Apple Cider -- divided 21-ounce can apple pie filling or topping pounds pork tenderloin

Combine 2 tablespoons Hickory Marinade with apple pie filling; set aside. Reserve 1/4 cup marinade. Place pork tenderloin in resealable bag and pour in remaining Hickory Marinade. Marinate in refrigerator at least 30 minutes. Remove from marinade and discard liquid. Grill pork until internal temperature reaches 150�F, about 35 minutes. Brush pork with reserved marinade during cooking. Let stand 10 minutes before slicing. Warm apple mixture and drizzle over pork slices. Makes 6 to 8 servings

Source: "Lawry's" S(Internet address): "http://www.lawrys.com/" - - - - - - - - - - - - - - - - - - Per serving: 267 Calories (kcal); 5g Total Fat; (17% calories from fat); 30g Protein; 24g Carbohydrate; 92mg Cholesterol; 963mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates NOTES : TIPS: Various flavored apple sauces also work well. Try chunky apple sauce with brown sugar and cinnamon or cranberry apple sauce. Nutr. Assoc. : 5885 2062 0 * Exported from MasterCook * Holiday Bread Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Cakes Seasonal/ Holiday

Fleischmann's Yeast Sweet Breads and Coffee Cakes

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

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

Ingredient -- Preparation Method -------------------------------dark raisins orange-flavored brandy all-purpose flour (3 1/2 to 3 3/4 cups) Fleischmann's� Rapid Rise Yeast sugar salt very warm water (125� to 130� degrees) softened butter or margarine chopped walnuts grated orange peel cinnamon grated lemon peel Melted butter -- optional

Combine raisins and brandy in large bowl; stir occasionally. In separate large bowl mix 2 cups flour, yeast, sugar and salt. Stir in hot water and butter; blend well. Stir in enough remaining flour to make soft dough. Knead dough on lightly floured surface until smooth and elastic, about 8 minutes. Place in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft for 30 minutes or until doubled in size. Punch dough down. Slice off one-third of dough; roll on lightly floured surface to 12-inch circle; reserve. Remove about 1/3 cup dough from remaining two-thirds dough; set aside to decorate top.

Stir walnuts, orange peel, cinnamon and lemon peel into raisins. Top with remaining two-thirds dough. Knead mixture into dough. Shape into 7-inch ball. Place ball in center of dough circle. Pull edge of dough circle up to completely enclose ball. Pleat dough and pinch together in center to seal. Flatten pleats to make an even surface. Place dough, seam side down, in greased 8-inch pie plate. Decorate top of dough.* With skewer or long needle, pierce bun through to bottom all over to allow steam to escape. Bake at 350 degrees 1 1/2 hours. Cover with foil during last hour to prevent overbrowning. Remove from pan; cool on wire rack. Brush warm bread with melted butter, if desired. Description: "Adapted from a Hogmanay bread ("Black Bun"), a Scottish fruit and nut bread served for New Year's Eve. It was once traditionally served on Twelfth Night (January 6). Recipe was introduced to Scotland from Italy in the 16th century." Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" T(Baking Time): "1:30" - - - - - - - - - - - - - - - - - - Per serving: 389 Calories (kcal); 16g Total Fat; (36% calories from fat); 10g Protein; 53g Carbohydrate; 10mg Cholesterol; 133mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : *To Decorate Top: Divide reserved dough into 4 pieces. Roll 3 pieces into 10-inch ropes. Twist ropes to form "S" shapes. Place on top of bread, crossing in center. Roll remaining piece into 8 small balls. Arrange balls on bread. Nutr. Assoc. : 4680 4305 14 26366 0 0 3728 5023 0 0 0 0 0 * Exported from MasterCook * Holiday Muncher Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Appetizers/ Snacks Seasonal/ Holiday

Dundee Hazelnuts The Oregon Hazelnut Industry

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

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

Ingredient -- Preparation Method -------------------------------dark seedless raisins golden seedless raisins cognac OR apple cider

1/4 1 2

teaspoon cup cups

grated lemon peel chopped California dried figs (about 8 oz.) roasted Oregon hazelnuts (about 8 oz.)

Combine raisins, cognac or cider and lemon peel in small saucepan. Simmer until liquid is absorbed; cool. Mix with figs and Oregon hazelnuts. Serve as a snack. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" Yield: "4 2/3 cups" - - - - - - - - - - - - - - - - - - Per serving: 361 Calories (kcal); 22g Total Fat; (54% calories from fat); 6g Protein; 36g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4882 0 0 0 2130706543 20084 3115 3677 * Exported from MasterCook * Holiday Potpourri Recipe By Serving Size Categories Amount -------: : 0 Preparation Time :0:00 : Dried Produce

Jenn-Air

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

Ingredient -- Preparation Method -------------------------------Oven-dried oranges Oven-dried apples Oven-dried kumquats Oven-dried lemon peel Oven-dried starfruit Fresh bay leaves Juniper berries Whole cloves Star anise Cinnamon sticks Nutmeg -- grated down to half

Oranges Preparation: Slice in half stem end to the bottom. Then, slice halves into 1/4" slices. Approximate Drying Time at 140�F: 4-6 hrs. Test for Doneness: Firm, dry to the touch and appears like stained glass. ____________________

Apples Preparation: Peel if desired, core and slice into 1/8" slices. Approximate Drying Time at 140�F: 4-8 hrs. Test for Doneness: Pliable to crisp. Dried apples store best when they are slightly crisp. ____________________ Kumquats Preparation: Slice in half lengthwise. Approximate Drying Time at 140�F: 4-5 hrs. Test for Doneness: Leathery and slightly pliable. ____________________ Lemon Peel Preparation: Thinly peel the outer 1/16 to 1/8" of the peel. Do not use the white bitter pith under the peel. Approximate Drying Time at 140�F: 1-2 hrs. Test for Doneness: Tough to brittle. ____________________ Starfruit Preparation: Slice into 1/4" thick crosswise slices. Approximate Drying Time at 140�F: 3-4 hrs. Test for Doneness: Pliable to slightly crisp. Source: "Jenn Air" S(Internet address): "http://www.jennair.com/" - - - - - - - - - - - - - - - - - - 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 NOTES : Looking for an alternative to the traditional pine scent this holiday season? Try the crisp, clean smell of citrus potpourri. In addition to providing olfactory pleasures, dried potpourri replaces poinsettias as a splendid holiday decoration or centerpiece. With the growing popularity of aromatherapy, potpourri makes a delightful present that is both trendy and timeless. And because its contents are uniquely designed by its creator, the "scent-illating" possibilities are endless. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Holiday Treasures Recipe By Serving Size : : 16 Preparation Time :0:00

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

: Breads Seasonal/ Holiday Measure ------------

Fleischmann's Yeast

1/2

Ingredient -- Preparation Method -------------------------------FILLING 8-ounce packages softened cream cheese eggs cup sugar teaspoon pure vanilla extract cup dried cranberries OR cup miniature semisweet chocolate pieces cups tablespoons teaspoons package teaspoon teaspoon cup cup cup DOUGH all-purpose flour (3 3/4 to 4 1/4 cups) sugar freshly grated orange peel Fleischmann's� Rapid Rise Yeast salt ground mace milk butter or margarine -- cut up water eggs -- divided use

To make filling: In medium bowl, combine cream cheese, 2 eggs, sugar and vanilla; beat with electric mixer until smooth. Stir in dried cranberries. Cover; refrigerate while preparing dough. To make dough: In large bowl, combine 1 cup flour, sugar, orange peel, undissolved yeast, salt and mace. Heat milk, butter and water until very warm (120� to 130�F); stir into dry ingredients. Stir in 2 eggs, 1 egg yolk (reserve one egg white) 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 shape: Divide dough into 16 equal pieces; roll each to 6-inch circle. Place 2 rounded tablespoons filling in center of each circle. Bring dough up around filling, pleating and pinching firmly just above filling to seal. Place, 2 inches apart, on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. Uncover rolls; pinch again, just above filling, to reseal. Lightly beat reserved egg white; brush on rolls. Bake at 350�F for 20 to 25 minutes or until golden brown, switching position of pans halfway through baking for more even browning. Remove from pans; cool on wire racks. When cool, tie each with narrow ribbon. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "16 rolls" - - - - - - - - - - - - - - - - - - -

Per serving: 301 Calories (kcal); 16g Total Fat; (46% calories from fat); 7g Protein; 33g Carbohydrate; 101mg Cholesterol; 212mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1/2 Other Carbohydrates NOTES : � Make sure to chill filling while making dough because if soft it is difficult to work with. � Dried blueberries also work well in filling. � Can also use reduced-fat cream cheese but filling will be softer. Nutr. Assoc. : 0 473 0 0 5403 0 0 2130706543 0 0 14 0 20085 26366 0 0 0 0 0 0 * Exported from MasterCook * Honey Berry Flan Recipe By Serving Size Categories Amount -------1 1/2 3 1/4 1 2 2 2 : : 4 Preparation Time :0:00 : Desserts

The National Honey Board

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

Ingredient -- Preparation Method -------------------------------2% low-fat milk eggs -- slightly beaten honey grated orange peel BERRY SAUCE fresh berries OR frozen thawed berries honey grated orange peel Raspberries and mint sprigs (optional)

1/2

Combine milk, eggs, honey and orange peel in large bowl; stir until blended. Pour into 4 (1/2-cup) greased molds or 1 (3-cup) greased mold. Place molds on rack in pan of hot water and bake at 300�F 15 to 20 minutes for 1/2-cup molds or 30 to 40 minutes for 3-cup mold or until set and knife inserted near center comes out clean. Cool; refrigerate 2 hours. Run knife around edge to loosen; invert onto serving plate. Spoon Berry Sauce over each serving. Garnish with raspberries and mint sprigs, if desired. Berry Sauce: From 2 cups fresh or frozen thawed berries, reserve 12 whole berries and set aside for garnish, if desired. Pur�e remaining berries in blender or food processor. Press through sieve to remove seeds, if desired. Combine pur�e with 2 tablespoons honey and 1/2 teaspoon grated orange peel. Flan: makes 4 servings Berry Sauce: makes about 3/4 cup Source:

"The National Honey Board" S(Internet address): "http://www.honey.com/" Yield: "1 flan" T(Refrigerate): "2:00" - - - - - - - - - - - - - - - - - - Per serving: 225 Calories (kcal); 5g Total Fat; (19% calories from fat); 8g Protein; 39g Carbohydrate; 147mg Cholesterol; 89mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 3218 731 0 0 0 2130706543 0 3438 731 0 0 0 * Exported from MasterCook * Honey Bread Pudding with Honey Cream Sauce Recipe By Serving Size Categories Amount -------8 3 1 6 1/2 1 1 1 1 : : 8 Preparation Time :0:00 : Desserts

The National Honey Board

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

Ingredient -- Preparation Method -------------------------------day-old egg bread -- cubed milk half-and-half eggs -- beaten honey grated orange peel vanilla ground cinnamon Honey Cream Sauce -- see recipe

Arrange bread in bottom of lightly greased shallow 2-quart baking dish. Beat remaining ingredients until well blended; pour over bread cubes in baking dish and let stand 1 hour or until liquid is absorbed by bread. Bake at 375�F. 45 to 50 minutes or until knife inserted near center comes out clean. Recipe can be halved. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 893 Calories (kcal); 24g Total Fat; (24% calories from fat); 31g Protein; 137g Carbohydrate; 285mg Cholesterol; 1264mg Sodium Food Exchanges: 7 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 3221 0 704 0 0 0 0 0 0 * Exported from MasterCook * Honey Cream Sauce Recipe By Serving Size Categories Amount -------1 1/4 1 : : 8 Preparation Time :0:00 : Sauces and Toppings

The National Honey Board

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

Ingredient -- Preparation Method -------------------------------whipping cream honey rum*

Beat whipping cream until fluffy; add honey slowly and beat until stiff. Fold in rum. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" Yield: "2 Cups" - - - - - - - - - - - - - - - - - - Per serving: 139 Calories (kcal); 11g Total Fat; (70% calories from fat); 1g Protein; 10g Carbohydrate; 41mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates NOTES : *One-half teaspoon rum extract can be substituted. Nutr. Assoc. : 0 0 4793 * Exported from MasterCook * Honey Dipping Sauce and Oregon Hazelnuts Recipe By Serving Size Categories Amount -------1/4 1/8 1/8 1/4 1/4 : : 12 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Sauces

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

Ingredient -- Preparation Method -------------------------------honey soft butter apricot nectar Dijon mustard soy sauce Chopped Oregon hazelnuts

Heat all ingredients, except Oregon hazelnuts, until well blended. Cool to room temperature. Serve with barbecued pork, turkey filets or chicken wings. Dip meat into sauce and then into Oregon hazelnuts. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - Per serving: 34 Calories (kcal); 1g Total Fat; (31% calories from fat); trace Protein; 6g Carbohydrate; 3mg Cholesterol; 22mg 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 0 0 903677 * Exported from MasterCook * Honey Garlic Pork Chops Recipe By Serving Size Categories Amount -------1/4 1/4 2 1 2 4 : : 4 Preparation Time :0:00 : Main Dishes The National Honey Board

Pork

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

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

Combine all ingredients except pork chops in small bowl. Place pork in shallow baking dish; pour marinade over pork. Cover and refrigerate 4 hours or overnight. Remove pork from marinade; heat remaining marinade in small saucepan over medium heat to simmer. Broil pork 4 to 6 inches from heat source 12 to 15 minutes, turning once during cooking and basting frequently with marinade. (May also be grilled.) Description: "This elegant yet simple recipe from Sweetened Naturally with Honey cuts the fat, not the flavor. Versatile, wholesome honey adds its golden touch to this and every dish." Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - -

Per serving: 255 Calories (kcal); 11g Total Fat; (39% calories from fat); 18g Protein; 20g Carbohydrate; 56mg Cholesterol; 560mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 904563 0 * Exported from MasterCook * Honey Grog Recipe By Serving Size Categories Amount -------4 1/4 2 1 1 1/4 1/2 : : 4 Preparation Time :0:00 : Beverages

The National Honey Board

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

Ingredient -- Preparation Method -------------------------------apple cider or apple juice honey butter or margarine cinnamon stick, 3 inches long grated orange peel ground nutmeg light rum, optional

Combine all ingredients except rum in medium saucepan and bring to a simmer, stirring occasionally. Simmer 5 minutes. Stir in rum just before serving, if desired. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" T(Simmer): "0:05" - - - - - - - - - - - - - - - - - - Per serving: 233 Calories (kcal); 6g Total Fat; (22% calories from fat); trace Protein; 47g Carbohydrate; 16mg Cholesterol; 67mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 2058 0 0 0 0 3620 0 * Exported from MasterCook * Honey Herb Sauce for Vegetables Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Sauces The National Honey Board

Side Dishes

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

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

Ingredient -- Preparation Method -------------------------------honey onion -- minced butter or margarine thyme -- crushed Salt and pepper -- to taste

Combine all ingredients in a small saucepan and bring to a boil; cook 2 minutes. Toss with vegetables of choice such as: peas, zucchini, spinach, broccoli, green beans, etc. Serve over couscous as a vegetarian entr�e or alone as a side dish. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" Yield: "2/3 Cup" - - - - - - - - - - - - - - - - - - Per serving: 112 Calories (kcal); 8g Total Fat; (58% calories from fat); trace Protein; 12g Carbohydrate; 21mg Cholesterol; 79mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Honey Lemon Dew Berry Iced Tea Recipe By Serving Size Categories Amount -------1 1/4 1 1 : : 1 Preparation Time :0:00 : Beverages

Stash Tea

Measure -----------cup cup cup shot

Ingredient -- Preparation Method -------------------------------Stash Lemon Blossom Iced Tea boiling water strawberry nectar mandarino syrup Ice cubes

Place one Stash Lemon Blossom tea bag into an 8 oz. cup. Pour approximately 2 oz. (1/4 cup) boiling water into cup and steep for 4 to 6 minutes. Remove tea bag and fill cup to top with cold water. Mix with strawberry nectar, Mandarino syrup and ice. Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/"

Yield: "18 ounce" - - - - - - - - - - - - - - - - - - Per serving: 105 Calories (kcal); trace Total Fat; (0% calories from fat); 4g Protein; 24g Carbohydrate; 0mg Cholesterol; 47mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 5262 0 0 4087 0 * Exported from MasterCook * Honey Parsnips Recipe By Serving Size Categories Amount -------4 1/2 1/2 1 : : 4 Preparation Time :0:00 : Side Dishes

The National Honey Board

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

Ingredient -- Preparation Method -------------------------------parsnips (4 to 5) honey water butter or margarine -- melted

Peel parsnips and boil in salted water until tender. Drain and cut into thick slices; place in baking dish. Combine honey, 1/2 cup water and butter; pour mixture over parsnips. Bake parsnips at 350�F 10 minutes. Turn parsnips over and bake 10 minutes more. Place under broiler to brown. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 324 Calories (kcal); 4g Total Fat; (9% calories from fat); 3g Protein; 76g Carbohydrate; 8mg Cholesterol; 55mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 20144 0 0 0 * Exported from MasterCook * Honey Sesame Tenderloin Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Main Dishes

Pork

Swift & Company Amount -------1 1/2 2 1 1 1 2 4 1/4 Measure -----------pound cup cloves tablespoon teaspoon tablespoon cup tablespoons tablespoons Ingredient -- Preparation Method -------------------------------whole Armour Trim & Tender Pork Tenderloin soy sauce garlic -- minced grated fresh ginger OR dry ginger sesame oil honey brown sugar sesame seeds

Combine soy sauce, ginger and sesame oil. Place tenderloin in a heavy plastic bag, pour soy mixture over to coat. Let marinate 2 hours at room temperature, or overnight in refrigerator. Remove Armour Trim & Tender Pork from marinade, pat dry. Mix together honey and brown sugar in a shallow plate. Place sesame seed on a separate shallow plate. Roll pork well in honey mixture, coating well; then roll in sesame seed. Roast in a shallow pan at 375�F. for 20-30 minutes, until meat thermometer, inserted, registers 160�F. Remove to serving platter, slice thinly to serve. Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 307 Calories (kcal); 12g Total Fat; (32% calories from fat); 28g Protein; 28g Carbohydrate; 56mg Cholesterol; 2112mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 1239 0 0 26076 0 2130706543 0 0 0 0 * Exported from MasterCook * Honey Whiskey Clove Ham Recipe By Serving Size Categories Amount -------3/4 1 1/2 1/2 1 : : 12 : Pork Preparation Time :0:00

The National Honey Board

Measure -----------cup tablespoons teaspoon 5-pound

Ingredient -- Preparation Method -------------------------------honey bourbon whiskey * ground cloves bone-in ham -- fully cooked and spiral sliced

Combine honey, bourbon and cloves in small bowl until well blended. Place

ham, cut-side with foil and foil from ham mixture. Bake from oven and

down, in roasting pan; brush with honey mixture. Cover pan bake at 275�F about 1 hour or until heated through. Remove and increase oven temperature to 425�F Brush with honey about 10 minutes more or until ham is golden brown. Remove place on serving platter. Pour juices over ham.

Makes 10 to 12 servings Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 418 Calories (kcal); 25g Total Fat; (54% calories from fat); 29g Protein; 18g Carbohydrate; 104mg Cholesterol; 97mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates NOTES : * 2 teaspoons vanilla can be substituted for bourbon. Nutr. Assoc. : 0 2324 0 3663 0 * Exported from MasterCook * Honey Yogurt Dumplings with Apples Recipe By Serving Size Categories Amount -------1 4 1 1/8 1 6 1/2 1 1 1 4 2 1 1/4 1/4 : : 8 Preparation Time :0:00 : Desserts

The National Honey Board

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

Ingredient -- Preparation Method -------------------------------all-purpose flour baking powder ground cinnamon salt egg low-fat plain yogurt honey PLUS honey -- divided 2% low-fat milk grated orange peel apple slices cranberry juice cinnamon stick OR ground cinnamon ground nutmeg

Combine flour, baking powder, cinnamon and salt in large bowl. Combine egg, yogurt, I tablespoon honey, milk and orange peel in separate large bowl; stir into flour mixture to form moist batter. Combine apples, juice, remaining 1/2 cup honey, cinnamon stick and nutmeg in heavy large skillet; mix well. Bring to a boil over medium-high heat. Reduce heat to low. Drop

tablespoonfuls of batter over hot apple mixture. Cover and simmer 15 to 20 minutes or until dumplings are cooked through and wooden pick inserted near dumpling center comes out clean. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 217 Calories (kcal); 1g Total Fat; (4% calories from fat); 3g Protein; 51g Carbohydrate; 24mg Cholesterol; 296mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 20158 0 0 0 0 0 26659 0 2130706543 0 0 0 * Exported from MasterCook * Honey-Dijon Fresh Fruit Chutney Recipe By Serving Size Categories Amount -------1 1/2 1/2 5 3 2 2 1 1 2 1/4 : : 8 Preparation Time :0:00 : Sauces

The National Honey Board

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

Ingredient -- Preparation Method -------------------------------coarsely chopped fruit, such as mango, peaches, pineapple and kiwifruit unsweetened applesauce chopped celery honey finely chopped red onion Dijon mustard chopped fresh mint OR chopped fresh cilantro lime juice OR lemon juice grated fresh gingerroot Crushed red pepper flakes -- to taste Salt -- to taste

Combine all ingredients in medium bowl; stir until well blended. Chill until ready to serve. Serve with sliced grilled turkey or pork tenderloin. Also a great relish on sandwiches. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" Yield: "3 1/4 cups"

- - - - - - - - - - - - - - - - - - Per serving: 64 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 16g Carbohydrate; 0mg Cholesterol; 78mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 4980 0 0 0 27181 0 2130706543 0 0 822 0 2130706543 20060 0 0 * Exported from MasterCook * Honey-Glazed Carrots Recipe By Serving Size Categories Amount -------3 6 2 2 1 1/2 : : 6 Preparation Time :0:00 : Side Dishes

The National Honey Board

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

Ingredient -- Preparation Method -------------------------------sliced carrots honey butter or margarine chopped fresh parsley Dijon mustard (optional)

Bring 2 inches of salted water to a boil in medium saucepan over high heat. Add carrots and return to a boil. Reduce heat to medium. Cover and cook 8 to 12 minutes or until carrots are crisp-tender. Drain carrots; return to saucepan. Stir in honey, butter, parsley and mustard, if desired. Cook and stir over low heat until carrots are glazed. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 125 Calories (kcal); 4g Total Fat; (26% calories from fat); 1g Protein; 24g Carbohydrate; 10mg Cholesterol; 62mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 222 0 0 * Exported from MasterCook * Honey-Mustard Tenderloin Recipe By Serving Size : : 4 Preparation Time :0:05

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

: Main Dishes Pork Measure -----------pound tablespoons tablespoons tablespoons tablespoon

Nat. Pork Producers Council

Ingredient -- Preparation Method -------------------------------pork tenderloin (one whole) honey cider vinegar brown sugar Dijon-style mustard

Preheat oven to 375�F. Combine all ingredients but tenderloin; coat tenderloin well with sauce. Roast for 20-30 minutes, basting occasionally, until meat thermometer registers 155-160�F. Slice thinly to serve. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:25" - - - - - - - - - - - - - - - - - - Per serving: 222 Calories (kcal); 4g Total Fat; (16% calories from fat); 24g Protein; 23g Carbohydrate; 74mg Cholesterol; 106mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 1169 0 0 0 0 * Exported from MasterCook * Honey-Orange Glazed Ham Recipe By Serving Size Categories Amount -------1 2 1 1/4 1/4 : : 20 Preparation Time :0:15 : Main Dishes Pork

Nat. Pork Producers Council

Measure -----------8 pound tablespoons cup teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------fully-cooked whole boneless ham orange juice honey ground cinnamon ground cloves

For glaze, in a small bowl combine orange juice, honey, cinnamon and cloves; mix well. Place ham on rack in a shallow roasting pan. Insert meat thermometer in thickest part of ham. Bake, uncovered, in a 325�F oven for 1 1/2 to 2 hours or until meat thermometer registers 135 to 140�F, basting with the honey glaze during the last 45 minutes of baking.

Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "1:30" - - - - - - - - - - - - - - - - - - Per serving: 213 Calories (kcal); 6g Total Fat; (27% calories from fat); 24g Protein; 14g Carbohydrate; 80mg Cholesterol; 66mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 5837 0 0 0 0 * Exported from MasterCook * Hot Beef and Hazelnut Salad Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Beef Salads

Dundee Hazelnuts The Oregon Hazelnut Industry

Amount -------1 6 1 1 1

Measure -----------pound cups 8-ounce can tablespoon

Ingredient -- Preparation Method -------------------------------sirloin steak -- 1/2-inch thick mixed salad greens (spinach, leaf or iceberg lettuce; etc.) red bell pepper sliced water chestnuts -- drained salad oil GARNISH Lettuce leaves Red pepper flakes Chopped Oregon hazelnuts

2 2 1 1 1 2 2 2 1 1

1/4

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

MARINADE green onion -- chopped garlic -- minced Japanese soy sauce salad oil sherry water DRESSING rice vinegar Japanese soy sauce salad oil garlic -- minced sugar curry cayenne pepper

1/4 1/4

1/4

teaspoon

ginger

Slice steak crossgrain into 1/8" strips. Combine marinade ingredients, add beef strips, stirring to coat well. Let sit at room temperature for 20-30 minutes (or refrigerate several hours). Combine dressing ingredients and mix well; let stand at room temperature for 30 minutes so flavors can blend. Tear salad greens into bite-sized pieces, reserving a few leaves for garnish. Cut half of red pepper into rings for garnish; cut remaining half into slivers. In a large bowl, combine salad greens, red pepper slivers, and water chestnuts. Heat 1 tablespoon oil in large skillet. Quickly brown half of steak; remove from pan and brown other half of steak. Add steak to salad in bowl. Pour dressing in skillet and heat through; pour hot dressing over salad in bowl. Toss to mix well. Garnish with lettuce leaves, pepper rings and hazelnuts. Serve immediately. If salad must sit before eating, serve dressing alongside. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - Per serving: 428 Calories (kcal); 30g Total Fat; (62% calories from fat); 24g Protein; 17g Carbohydrate; 71mg Cholesterol; 1102mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4933 3921 0 1586 0 0 810 0 3677 0 0 0 0 1396 0 0 0 0 0 0 1396 0 0 0 492 0 0 * Exported from MasterCook * Hot Cross Buns Recipe By Serving Size Categories : : 18 Preparation Time :0:00 : Appetizers/ Snacks Breakfast/ Brunch Sweet Breads and Coffee Cakes

Breads Fleischmann's Yeast

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

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

Ingredient -- Preparation Method -------------------------------all-purpose flour (5 to 5 1/2 cups) sugar ground cinnamon salt ground nutmeg Fleischmann's� Active Dry or Rapid Rise Yeast milk water butter or margarine

3 1 1 1

eggs -- at room temperature 8-ounce package chopped dates or pitted dates -- snipped egg white -- lightly beaten with tablespoon water Vanilla Frosting -- recipe follows cups tablespoon teaspoon VANILLA FROSTING sifted confectioners' sugar milk (1 to 2 tablespoons) vanilla extract

1 1/2 1 1/2

In large bowl, combine 1 1/2 cups flour, sugar, cinnamon, salt, nutmeg and undissolved yeast. Heat milk, water and butter until hot to touch (125� 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. Cover; let rest on board 20 minutes (10 minutes for Rapid Rise Yeast).* Punch dough down; turn out onto lightly floured surface. Knead in dates. Divide dough into 18 equal pieces; form into smooth balls. Place balls on greased baking sheets, 2 inches apart, or in 2 greased 8-inch square baking pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Brush with egg white mixture. Bake at 375�F for 20 minutes or until done. Makes 1 1/2 dozen buns. Remove from pans and cool on wire racks. Drizzle or pipe vanilla frosting on rolls to make a cross. Vanilla Frosting: Stir together confectioners' sugar, 1 to 2 tablespoons milk and vanilla extract. ____________________ VARIATIONS: Scandinavian� popular flavors from Scandinavia�fragrant lemon, cardamom and crunchy toasted almonds. Follow basic recipe for Hot Cross Buns except replace cinnamon and nutmeg with 1 1/2 teaspoons cardamom and 4 teaspoons lemon peel. Knead 1/2 cup lightly toasted slivered almonds into dough along with dates. Top with: Almond Frosting: Stir together 1 1/2 cups sifted confectioners' sugar, 1 to 2 tablespoons milk and 1/4 teaspoon almond extract. ____________________ Southern Pecan Buns� basic buns enriched with flavorful pecans and sweet orange. Follow basic recipe for Hot Cross Buns except add 1 tablespoon orange peel to dry ingredients and knead 1/2 cup chopped pecans into dough along with dates. Top with:

Orange Frosting: Stir together 1 1/2 cups sifted confectioners' sugar and 1 to 2 tablespoons orange juice. ____________________ Hawaiian Island Buns�nutty toasted coconut balanced with fresh-tasting lemon. Follow basic recipe for Hot Cross Buns except add 1/2 cup toasted flaked coconut and 1 tablespoon lemon peel to dry ingredients. Top with: Lemon Frosting: Stir together 1 1/2 cups sifted confectioners' sugar and 1 to 2 tablespoons lemon juice. Sprinkle with additional coconut, if desired. ____________________ Heartland Whole Wheat Buns�a wholesome wheat and walnut bun lightly spiced with cloves. Follow basic recipe for Hot Cross Buns except replace 1 1/2 cups all-purpose flour with whole wheat flour and add 1/2 teaspoon ground cloves to dry ingredients. Knead 1/2 cup chopped walnuts into dough along with dates. Top with: Vanilla Frosting: Stir together 1 1/2 cups sifted confectioners' sugar, 1 to 2 tablespoons milk and 1/2 teaspoon vanilla extract. ____________________ Exotic Spice Buns�redolent with fresh, clean flavors of two spices originating in Asia but common in baked goods throughout America - ginger and lemon. Follow basic recipe for Hot Cross Buns except replace cinnamon and nutmeg with 2 1/2 teaspoons ground ginger and add 4 teaspoons lemon peel. Knead 1/2 cup lightly toasted slivered almonds into dough along with dates. Top with: Ginger Frosting: Stir together 1 1/2 cups sifted confectioners' sugar, 1 to 2 tablespoons milk and 1/4 teaspoon ground ginger. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "18 buns" - - - - - - - - - - - - - - - - - - Per serving: 259 Calories (kcal); 4g Total Fat; (14% calories from fat); 6g Protein; 51g Carbohydrate; 33mg Cholesterol; 108mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 14 0 0 0 0 26366 0 0 4098 0 2662 0 0 2130706543 0 1191 4138 0

* Exported from MasterCook * Hot Fish Dip Recipe By Serving Size Categories Amount -------1 2 1 1 1 3 1 : : 2 : Dips Preparation Time :0:00

New Zealand Wasabi Limited

Measure Ingredient -- Preparation Method ------------ -------------------------------1/2-pound carton cream cheese teaspoons Worcestershire sauce (2 to 3 teaspoons) teaspoon "NAMIDA" New Zealand Wasabi Paste - Hot tablespoon lemon juice OR tablespoon lime juice spring onions (3 to 4 onions) -- chopped Few drops tabasco sauce cup fresh or frozen fish meat (may include crayfish fish, crab meat, chopped mussels, salmon, prawns or shelled baby clams)

Cream all ingredients EXCEPT the fish together. Stir in fish meat. Add more juice and sauce if required. Spread over shallow griller proof dish so dip is 2 cm deep. When dip is required place under the grill about 10 cm from the heat and grill until it bubbles at the edge and has brown peaks. Serve with fresh vegetables, or crusty French bread. Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 508 Calories (kcal); 41g Total Fat; (71% calories from fat); 28g Protein; 8g Carbohydrate; 259mg Cholesterol; 509mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 1656 1685 797 0 2130706543 5103 0 2939 0 * Exported from MasterCook * Irish Cherry Cream Iced Tea Recipe By Serving Size Categories : : 1 Preparation Time :0:00 : Beverages

Stash Tea

Tea Amount -------1 1/4 1 1 1/4 Measure -----------cup cup cup shot cup Ingredient -- Preparation Method -------------------------------Stash Irish Breakfast Tea boiling water cherry juice cherry syrup half & half Ice cubes

Place one tea bag of Stash Irish Breakfast Tea into an 8 oz. cup. Pour approximately 2 oz. (1/4 cup) boiling water into cup and steep for 4 to 6 minutes. Remove tea bag and fill cup to top with cold water. Mix with cherry juice, cherry syrup, cream and ice. Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/" Yield: "20 ounces" - - - - - - - - - - - - - - - - - - Per serving: 321 Calories (kcal); 7g Total Fat; (18% calories from fat); 8g Protein; 61g Carbohydrate; 22mg Cholesterol; 78mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 5262 0 2546 2547 704 0 * Exported from MasterCook * Italian Pasta Stampati Recipe By Serving Size Categories Amount -------3 2 3 1/2 1 : : 12 Preparation Time :0:00 : California Egg Commission Pasta

Main Dishes

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

Ingredient -- Preparation Method -------------------------------FOR PASTA all-purpose flour California Fresh Eggs OR liquid or frozen whole egg product salt Water -- as needed FOR ROSEMARY SAUCE chicken stock OR veal stock Rosemary -- fresh

5 5 3

cups cups sprigs

12 8 1/2 1 1/2 2 2 ounces pounds teaspoons teaspoons

California Fresh Egg Yolks OR liquid or frozen egg yolks unsalted butter white pepper pine nuts Rosemary sprigs

FOR PASTA: Mix flour, eggs, salt, water to form firm pasta dough. Stretch into sheets 1/16 th inch thick. Cut out rounds and stamp with design. Dust with flour and refrigerate one hour. Cook in boiling water 3-5 minutes. Do not overcook or design will disappear. FOR SAUCE: Boil stock with rosemary until reduced by 1/3. Remove rosemary; reduce heat to low, add eggs and cook stirring constantly, until sauce has thickened. Whisk in butter a bit at a time. Add white pepper. Serve 5-6 coins per serving with sauce. Garnish with pine nuts and rosemary. Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " - - - - - - - - - - - - - - - - - - Per serving: 607 Calories (kcal); 53g Total Fat; (77% calories from fat); 8g Protein; 26g Carbohydrate; 368mg Cholesterol; 929mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates NOTES : Ah, pasta!! Something a little different - round pasta coins with a stamped design! Use your restaurant logo or initials. Serve with our aromatic rosemary sauce or use your favorite! Nutr. Assoc. : 0 0 3218 0 2130706543 0 0 0 0 0 0 2130706543 0 3232 0 2130706543 0 0 1126 4784 * Exported from MasterCook * Jambalaya Recipe By Serving Size Categories Amount -------1 1/2 slices 1 1/2 : : 10 Preparation Time :0:00 : Main Dishes

The Rice Council

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

Ingredient -- Preparation Method -------------------------------cooked smoked beef sausage -- cut into 1/4-inch-thick boneless skinless chicken breasts -- cut in 1-inch pieces

3 2 2 3 6 4 1

1/2 1/4

1/2

teaspoon teaspoon medium cups medium cloves teaspoon cups cups teaspoon

salt ground black pepper onions -- chopped chopped celery green bell peppers -- chopped garlic -- minced ground red pepper chicken broth uncooked long grain white rice* paprika

Heat 8-quart oven-safe Dutch oven or stockpot over medium heat until hot. Add sausage; cook 5 to 7 minutes or until browned. Remove from pan; set aside. Add chicken, salt, and pepper to pan; cook 3 to 5 minutes or until chicken is browned. Remove from pan. Drain fat, leaving 1 tablespoon. Add onions, celery, green peppers, garlic and red pepper; cook, stirring 7 to 10 minutes or until vegetables begin to brown. Stir in chicken broth, reserved sausage and chicken, rice and paprika. Bring to a boil; cover and bake at 375 degrees 30 minutes or until liquid is absorbed and rice is tender, stirring once or twice during cooking. Makes 8 to 10 servings. Source: "The Rice Council" S(Internet address): "http://www.usarice.com/domestic/recipes/" - - - - - - - - - - - - - - - - - - Per serving: 622 Calories (kcal); 23g Total Fat; (33% calories from fat); 34g Protein; 66g Carbohydrate; 88mg Cholesterol; 1279mg Sodium Food Exchanges: 4 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : *Other types of rice may be used. Nutr. Assoc. : 5005 0 0 0 0 0 0 0 0 0 20107 0 * Exported from MasterCook * Jeweled Almond Stars Recipe By Serving Size Categories Amount -------3 1 1/3 1/2 : : 16 Preparation Time :0:00 : Breads Seasonal/ Holiday

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------DOUGH all-purpose flour (3 to 3 1/2 cups) granulated sugar Fleischmann's� Rapid Rise Yeast salt

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

cup cup cup

sour cream butter or margarine -- cut up water egg FILLING egg -- lightly beaten almond paste (approximately 4 ounces) TOPPING Powdered sugar fruit preserves (raspberry, apricot or strawberry)

cup

1/3

cup

To make dough: In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat sour cream, butter and water 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 10 minutes. Roll dough to 16-inch square; cut into sixteen 4-inch squares. Place squares 3/4 inch apart on 2 greased large baking sheets. Using knife, cut 1 1/2-inch slits from each corner toward center of each square. Fold alternate points to center, pressing firmly to seal. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. To make filling: In small bowl, gradually add egg to almond paste, using fork to blend until smooth. Make indentation with thumb in center of each pastry; spoon 1 rounded measuring teaspoonful of filling into each indention. Bake at 375�F for 12 to 15 minutes or until light golden brown, switching position of pans halfway through baking for even browning. Remove from pans; cool on wire racks. Lightly sift powdered sugar over tops; spoon 1/2 teaspoon preserves over center of each star. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "16 stars" - - - - - - - - - - - - - - - - - - Per serving: 209 Calories (kcal); 8g Total Fat; (34% calories from fat); 4g Protein; 30g Carbohydrate; 37mg Cholesterol; 121mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 14 0 26366 0 0 0 0 0 0 0 0 2032 0 0 0 3487 * Exported from MasterCook * King Crab Fettuccine

Recipe By Serving Size Categories

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

Fish/ Seafood

Amount Measure -------- -----------6 ounces necessary 1 clove 1/2 cup 3/4 cup 1/2 cup 1/2 teaspoon 12 ounces 1 tablespoon

Ingredient -- Preparation Method -------------------------------Alaska king crab meat (6 to 8 ounces) -- thawed if garlic -- minced butter or margarine heavy cream grated Parmesan cheese pepper fettuccine noodles -- cooked and drained Salt chopped parsley

Drain and slice crab. Saut� garlic in butter. Blend in crab, cream, cheese and pepper; cook and stir until thoroughly heated. Add to hot fettuccine; toss lightly. Salt to taste. Garnish with parsley. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 508 Calories (kcal); 30g Total Fat; (52% calories from fat); 17g Protein; 44g Carbohydrate; 113mg Cholesterol; 390mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 461 0 0 0 0 0 3274 0 0 * Exported from MasterCook * King Crab Royale Recipe By Serving Size Categories Amount -------12 1/4 1 2 1 1 1/4 : : 2 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Fish/ Seafood

Barbecue

Measure -----------ounces cup tablespoon teaspoons clove tablespoon teaspoon Dash

Ingredient -- Preparation Method -------------------------------Alaska king crab split legs -- thawed if necessary butter or margarine -- melted lemon juice grated onion garlic -- crushed finely chopped parsley tarragon -- crushed bottled hot pepper sauce

Cut crab legs into 2-1/2 to 3 inch pieces. If desired, remove crab meat from shells and cut into bite-sized pieces for easier serving; return to shells. Combine remaining ingredients and brush over crab. Place crab legs, shell-side down, on broiler pan. Broil 3 to 5 inches from heat 3 to 4 minutes; brush occasionally with sauce. Grilling Variation: Prepare Alaska king crab legs as directed above. Place crab legs, shell-side down, on rack about 5 inches above hot coals. Grill 5 minutes or until thoroughly heated; brush occasionally with sauce. Makes 2 main-dish servings or 4 appetizer servings. Recipe can be doubled. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 353 Calories (kcal); 24g Total Fat; (61% calories from fat); 32g Protein; 2g Carbohydrate; 134mg Cholesterol; 1658mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 777 0 0 0 0 2682 0 3726 * Exported from MasterCook * Kumara and Salmon Fish Cake with Tomato Sauce Recipe By Serving Size Categories Amount -------1 1 1 8 1 1 2 1 2 4 4 4 1/2 : : 6 Preparation Time :0:00 : Fish/ Seafood

New Zealand Wasabi Limited

Measure -----------pound pound pound ounce small tablespoon tablespoons teaspoon tablespoons ounces tablespoons

Ingredient -- Preparation Method -------------------------------salmon fillet -- skinned Kumaras -- cubed OR sweet potatoes -- cubed butter spring onions -- chopped garlic clove -- crushed "NAMIDA" New Zealand Wasabi Paste - Hot chopped fresh coriander ground cumin eggs -- lightly beaten seasoned flour fresh white breadcrumbs vegetable oil Tomato Sauce

Wash the fish fillets, and pat dry. Cut each fillet into 3 thick slices and place in a pan.

Add the cold water, bring to the boil. Remove from the heat and leave for 10 minutes. Transfer the fish to a plate and allow to cool. Cook the Kumaras (sweet potatoes) in boiling water for 10 -12 minutes until tender. Drain well, and mash with a fork. Set aside to cool. Melt the butter in a frying pan, and fry the spring onions and garlic for 5 minutes. Add the "NAMIDA" New Zealand Wasabi Paste and mix well. Stir into the mashed Kumara (sweet potato) with the coriander, cumin and seasoning. Remove the fish from its liquid, and pat dry. Flake the fish. Beat into the Kumara mixture with half the beaten egg until combined. Cover and chill for 1 hour. Shape the fish mixture into 12 rounds, and flatten each one. Dust with a little seasoned flour. Dip into the remaining beaten egg and then into the breadcrumbs. Heat the vegetable oil in a frying pan. Shallow fry the fish cakes for 3 - 4 minutes on each side until crisp and golden. Drain, and serve immediately with the warm Tomato Sauce. Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 413 Calories (kcal); 19g Total Fat; (41% calories from fat); 22g Protein; 39g Carbohydrate; 107mg Cholesterol; 323mg Sodium Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 5212 0 2130706543 0 0 0 1685 414 0 0 3309 196 0 0

* Exported from MasterCook * Tomato Sauce Recipe By Serving Size Categories Amount -------1 4 2 1 6 2 : : 4 Preparation Time :0:00 : New Zealand Wasabi Limited

Sauce/ Baste/ Gravy

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

Ingredient -- Preparation Method -------------------------------olive oil shallots -- finely chopped chopped fresh thyme ripe tomatoes -- peeled, seeded and diced water red wine vinegar Salt and pepper

Heat the olive oil in a pan. Fry the shallots for 5 minutes. Stir in all the remaining ingredients. Simmer gently for 15 minutes. Pur�e in a blender until smooth. Return to the pan and keep warm. Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 59 Calories (kcal); 4g Total Fat; (51% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 26093 0 0 0 * Exported from MasterCook * Lamb Shanks with Wasabi Recipe By Serving Size Categories Amount : : 6 : Lamb Preparation Time :0:00

New Zealand Wasabi Limited

Measure

Ingredient -- Preparation Method

-------6 8 1 16 3 3 3 3 2 6

-----------large large ounces teaspoons teaspoons tablespoons tablespoons tablespoons tablespoons

-------------------------------lamb shanks potatoes -- sliced onion -- sliced sour cream (pottle) Namida Hot wasabi paste honey tomato sauce OR tomato paste soy sauce grated Mozzarella cheese

In a roasting dish, grease or butter the inside, place one layer of sliced potato, a layer of sliced onion and a second layer of sliced potato. Cover top layer of potatoes with the sour cream. Place the lamb shanks on top not touching one another, smear with the wasabi paste, honey, tomato sauce or paste, and soy sauce. Cover with foil and cook in oven for 2 hours at 430�F. Remove from oven, remove foil. Turn lamb shanks over, add grated Mozzarella cheese to the top of the potatoes between the lamb shanks. Return to oven to brown the lamb shanks, approx. 20 minutes. Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 401 Calories (kcal); 22g Total Fat; (47% calories from fat); 13g Protein; 40g Carbohydrate; 59mg Cholesterol; 538mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with a green vegetable, and crusty French bread for the gravy. NOTES : Low Fat Variation: Use 2 cups of beef stock to replace the sour cream. Nutr. Assoc. : 3841 0 0 1394 1685 0 1506 0 2130706543 0 922 * Exported from MasterCook * Lamb Sirloin with Hazelnut Sauce Recipe By Serving Size Categories : : 2 Preparation Time :0:00 : Dundee Hazelnuts Main Dishes

Lamb The Oregon Hazelnut Industry

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

Measure -----------pound slices cup tablespoons tablespoons cup tablespoon teaspoon Dash tablespoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------boneless American lamb sirloin steaks -- cut 3/4" thick firm-textured whole wheat bread -- torn in small cubes beef broth apple Juice OR white wine roasted Oregon hazelnuts garlic cloves -- minced white wine vinegar olive oil ground red pepper fresh snipped parsley salt ground black pepper Whole Oregon hazelnuts (optional)

In a small bowl, combine bread cubes, broth and apple juice. Let stand 5 minutes. In food processor or blender, grind hazelnuts. Add bread mixture, garlic, white wine vinegar, olive oil and red pepper. Process until smooth. Spoon into bowl and chill several hours. Sprinkle lamb steaks with salt and black pepper. Broil or grill four inches from heat for 3 to 5 minutes. Turn and broil or grill 3 to 5 minutes or until desired doneness. Stir parsley into sauce and serve with lamb steaks. Garnish with nuts, if desired. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - Per serving: 716 Calories (kcal); 56g Total Fat; (70% calories from fat); 36g Protein; 17g Carbohydrate; 126mg Cholesterol; 638mg Sodium Food Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3843 26177 0 0 0 2130706543 3677 0 0 0 0 3394 0 0 0 * Exported from MasterCook * Layered Hazelnut Pasta Garden Salad Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Dundee Hazelnuts Salads

Pasta The Oregon Hazelnut Industry

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

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

Ingredient -- Preparation Method -------------------------------small shell macaroni sliced green onions

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

cups cups cup teaspoons teaspoon tablespoon cups stalks cup cup cup medium

sliced Oregon hazelnuts mayonnaise grated Parmesan cheese sugar garlic powder lemon juice mixed bite-size salad greens (Chinese cabbage, etc.) celery -- diced sliced radishes blanched broccoli flowerettes crisp crumbled bacon tomatoes -- cut into wedges Parsley -- for garnish

Cook macaroni as directed on package, drain; rinse with cold water and drain. Stir together macaroni, onions and hazelnuts in a bowl. Mix together mayonnaise, cheese, sugar, garlic and lemon juice. In a 9 � 13 � 2" pan or a 4-quart serving dish, layer the salad greens in the bottom of the dish. Cover greens with the macaroni-hazelnut mixture. On top of this, place the celery, then a layer of radishes and top with broccoli flowerettes. Spread mayonnaise mixture over broccoli. Chill for 2 to 24 hours. Top with bacon, tomato wedges and parsley, just before serving. Makes 8 to 12 servings. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - Per serving: 476 Calories (kcal); 45g Total Fat; (81% calories from fat); 8g Protein; 16g Carbohydrate; 18mg Cholesterol; 335mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4913 0 3677 0 0 0 0 0 4163 0 0 2358 68 0 0 * Exported from MasterCook * Layered Shells Florentine Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Main Dishes

Rag�

Amount Measure -------- -----------1 1/4 cups squeezed dry 1 cup

Ingredient -- Preparation Method -------------------------------frozen chopped spinach (10 oz. pkg.) -- thawed and part-skim Ricotta OR

1 1 2 3/4 3 1

cup

tablespoons cup cups 27 1/2-ounce

lowfat cottage cheese egg -- lightly beaten OR Egg substitute equivalent grated Parmesan cheese shredded part-skim Mozzarella cheese (3 oz.) -- divided shell macaroni (8 oz.) -- uncooked jar Rag� Light Pasta Sauce � Tomato and Herb

In large bowl, stir together spinach, Ricotta cheese, egg, Parmesan cheese and 1/3 cup Mozzarella cheese. Heat oven to 350 degrees F. Cook pasta according to package directions; drain. Toss hot pasta with 2 1/2 cups pasta sauce. In 11 � 7-inch baking dish, spread one-half pasta mixture. Layer spinach mixture evenly over pasta; cover with remaining pasta. Spread remaining sauce over top; sprinkle with remaining Mozzarella cheese. Bake 35 to 40 minutes or until hot and bubbly. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 280 Calories (kcal); 6g Total Fat; (18% calories from fat); 15g Protein; 42g Carbohydrate; 40mg Cholesterol; 458mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 20077 20167 0 2130706543 0 0 2130706543 0 921 4913 1508 * Exported from MasterCook * Leeks Mimosa with Oregon Hazelnuts Recipe By Serving Size Categories Amount -------1/4 2 2 2 tablespoons : : 4 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Side Dishes

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

Ingredient -- Preparation Method -------------------------------Oregon hazelnuts small leeks Salt hard-cooked eggs PARSLEY VINAIGRETTE white wine vinegar Salt

3 3 2

tablespoons tablespoons tablespoons

Pepper -- freshly ground vegetable oil hazelnut oil chopped fresh parsley

Remove dark green ends of leeks and discard. Slit each leek lengthwise twice, beginning halfway through center of white part and slitting upward in direction of green tops. Dip repeatedly in a sink full of cold water to remove any sand. Cut off roots. In a large saucepan of boiling salted water, cook leeks, uncovered, over medium heat about 10 minutes or until tender. Drain thoroughly. Cut in two or three pieces crosswise. Arrange on a platter reconstructing each leek and arranging so all point in the same direction. Cut hard-cooked eggs in half and remove yolks. Chop egg whites separately from yolks. In small bowl, stir vinegar with salt and pepper, and whisk in oil. Add parsley, taste and adjust seasoning. To serve, spoon enough dressing over leeks to moisten them. Sprinkle egg whites in a row across their bases and then a row of hazelnuts next to the whites, then a row of chopped yolks. Leave top ends of leeks showing. Serve remaining dressing separately. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - Per serving: 337 Calories (kcal); 29g Total Fat; (74% calories from fat); 6g Protein; 16g Carbohydrate; 106mg Cholesterol; 52mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3677 3891 0 3673 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Blossom / Garlic Saut�ed Mushrooms Recipe By Serving Size Categories Amount -------4 1 3 2 1 : : 6 Preparation Time :0:00 : Side Dishes

Stash Tea

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

Ingredient -- Preparation Method -------------------------------fresh mushrooms fresh garlic clove -- sliced water Stash Tea Lemon Blossom tea bag contents butter or margarine

Combine mushrooms, sliced garlic and water in a sauce pan. Cook on medium heat until mushrooms are soft to the touch. Drain mushrooms, removing

water and garlic slices. Return to sauce pan and add butter and the contents of 3 Lemon Blossom tea bags. Saut� for 5 minutes and serve. Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/" Yield: "7 cups" - - - - - - - - - - - - - - - - - - Per serving: 32 Calories (kcal); 2g Total Fat; (53% calories from fat); 1g Protein; 3g Carbohydrate; 5mg Cholesterol; 26mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3386 620 0 5263 0 * Exported from MasterCook * Lemon Blossom Cream Sauce over Chicken Linguine Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Main Dishes Poultry

Pasta Stash Tea

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

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

Ingredient -- Preparation Method -------------------------------olive oil boneless skinless chicken breasts -- cut into strips 16-ounce package mixed frozen vegetables (or fresh if desired) ounces linguine -- cooked and drained 8-ounce package cream cheese cup milk Stash Tea Lemon Blossom tea bag contents

Combine olive oil, chicken and vegetables in a skillet. Saut� over medium heat until chicken is done, approximately 15 minutes. In a sauce pan combine the contents of 3 Lemon Blossom tea bags, 8 ounces cream cheese and 1/2 cup milk. Simmer on low heat until sauce is smooth. Cook linguine as manufacturer instructs. Serve by placing linguine on a platter, top with chicken mixture and then with lemon sauce. Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/" - - - - - - - - - - - - - - - - - - -

Per serving: 823 Calories (kcal); 32g Total Fat; (35% calories from fat); 71g Protein; 61g Carbohydrate; 203mg Cholesterol; 395mg Sodium Food Exchanges: 3 Grain(Starch); 8 Lean Meat; 3 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 26034 912 0 0 0 5263 * Exported from MasterCook * Lemon Blossom Sour Cream Recipe By Serving Size Categories Amount -------1 1 1/2 : : 6 Preparation Time :0:00 : Spreads

Stash Tea

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

Ingredient -- Preparation Method -------------------------------Stash Lemon Blossom tea bag sour cream

In a small bowl, combine the contents of 1 Lemon Blossom tea bags to 1/2 cup sour cream. Mix well. Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/" Yield: "1 1/2 cups" - - - - - - - - - - - - - - - - - - Per serving: 124 Calories (kcal); 12g Total Fat; (85% calories from fat); 2g Protein; 3g Carbohydrate; 26mg Cholesterol; 31mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Spread over baked potatoes, or use as a seafood dip. Nutr. Assoc. : 5263 0 * Exported from MasterCook * Lemon Blossom Vinaigrette Recipe By Serving Size Categories Amount -------8 : : 6 Preparation Time :0:00 : Salad Dressing

Stash Tea

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

Ingredient -- Preparation Method -------------------------------Stash Lemon Blossom Tea Bags

1 1/4 1/4

cup cup cup

Balsamic vinegar water virgin olive oil

In a jar combine all ingredients and shake well. Refrigerate. Source: "Stash Tea" S(Internet address): "http://www.satashtea.com/" Yield: "1 1/2 cups" - - - - - - - - - - - - - - - - - - Per serving: 93 Calories (kcal); 9g Total Fat; (81% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Serving Ideas : Great over salads or pasta. Nutr. Assoc. : 5263 0 0 0 * Exported from MasterCook * Lemon Blossom White Fish Recipe By Serving Size Categories Amount -------1 4 4 : : 4 Preparation Time :0:00 : Fish/ Seafood Stash Tea

Main Dishes

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

2 1

1/4

cup cup

Ingredient -- Preparation Method -------------------------------fresh/thawed halibut steak or filet (or any other type of white fish) milk cooking sherry (or white wine) Pepper Salt Garlic Powder Stash Tea Lemon Blossom tea bags sliced mushrooms sliced shallots (an onion may be substituted)

Preheat oven to 325 degrees. Spray a baking dish with nonstick spray and place the halibut in the dish. Add milk and cooking sherry. Add a dash of pepper, salt and garlic powder over the fish. Sprinkle the contents of one lemon blossom tea bag over the fish. Place shallots and mushrooms on top of the fish. Again add a dash of pepper, salt, and garlic powder. Sprinkle the contents of the last lemon blossom tea bag over the fish. Cover cooking dish with lid or aluminum

foil and cook for approximately 25 minutes. Check fish after 20 minutes making sure not to over cook. When the fish flakes easily when poked with a fork, it is considered ready to serve. Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/" - - - - - - - - - - - - - - - - - - Per serving: 169 Calories (kcal); 3g Total Fat; (19% calories from fat); 25g Protein; 5g Carbohydrate; 38mg Cholesterol; 73mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3647 0 2858 0 0 0 5263 4977 4902 0 * Exported from MasterCook * Lemon Herb Halibut Recipe By Serving Size Categories Amount -------1 4 4 1/4 1/4 : : 4 Preparation Time :0:00 : Fish/ Seafood Stash Tea

Main Dishes

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

2

Ingredient -- Preparation Method -------------------------------halibut steak or filet (or other white fish) milk cooking sherry (or white wine) sliced mushrooms sliced onions Salt Pepper Garlic powder Nonstick cooking spray Stash Tea lemon Blossom Tea bags

Preheat oven to 325 degrees. Spray a baking dish with the nonstick Add milk and cooking sherry. Sprinkle and the contents of one Lemon Blossom slices on top of fish. Again sprinkle the contents of one Lemon Blossom tea cook for approximately 25 minutes. spray and place halibut in the dish. with salt, pepper, garlic powder, Tea Bag. Place onion and mushroom with salt, pepper, garlic powder and bag. Place lid over the mixture and

Check fish after 20 minutes, making sure to not over cook. Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/"

- - - - - - - - - - - - - - - - - - Per serving: 161 Calories (kcal); 3g Total Fat; (20% calories from fat); 24g Protein; 3g Carbohydrate; 38mg Cholesterol; 71mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 705 0 2858 4977 20230 0 0 0 0 5263 * Exported from MasterCook * Lemon Marmalade Chops Recipe By Serving Size Categories Amount -------4 2 2 1/4 : : 4 Preparation Time :0:10 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless loin chops -- each 1-inch thick lemon pepper (2 to 3 teaspoons) cider vinegar lemon marmalade

Heat heavy skillet over medium-high heat. Brush with a little oil. Sprinkle lemon pepper on both sides of each pork chop. Add chops to heated skillet and panbroil about 5 minutes per side. Remove chops from pan; keep warm. Carefully add vinegar to skillet, scraping up any brown bits. Stir in marmalade. Return chops to skillet, turning once to coat. Serve immediately. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 204 Calories (kcal); 6g Total Fat; (28% calories from fat); 22g Protein; 14g Carbohydrate; 54mg Cholesterol; 206mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 5783 3899 0 0 * Exported from MasterCook * Lemon Pecan Pork Chops Recipe By Serving Size Categories : : 4 Preparation Time :0:20 : Nat. Pork Producers Council

Pork

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

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

Ingredient -- Preparation Method -------------------------------boneless pork loin chops -- 1/2-inch thick margarine garlic salt lemon-pepper seasoning finely chopped pecans fresh lemon juice (2 to 4 tablespoons) grated lemon peel Fresh lemon slices (optional)

Sprinkle both sides of chops with garlic salt and lemon-pepper. Heat margarine in large skillet over medium heat. Add chops; brown 5-7 minutes per side or until pork is tender. Remove chops to serving plate. Sprinkle with pecans; keep warm. Stir lemon juice into drippings in skillet; heat for 1 minute, stirring constantly. Spoon over cooked chops; sprinkle with lemon peel. Garnish with lemon slices, if desired. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 204 Calories (kcal); 12g Total Fat; (53% calories from fat); 22g Protein; 2g Carbohydrate; 67mg Cholesterol; 363mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5788 0 0 3899 20148 797 20084 2130706543 * Exported from MasterCook * Lemon Twist Bread Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Breads Seasonal/ Holiday

Fleischmann's Yeast Sweet Breads and Coffee Cakes

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

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

Ingredient -- Preparation Method -------------------------------all-purpose flour (3 to 3 1/2 cups) Fleischmann's� Quick Instant Yeast salt raisins candied lemon peel (optional) grated lemon peel milk water butter or margarine liquid honey

1

egg Lemon Glaze 3/4 cup tablespoon teaspoon LEMON GLAZE icing sugar -- sifted lemon juice grated lemon peel

1

1/4

In large bowl, combine 2 cups flour, yeast, salt, raisins, candied and grated lemon peel. Heat milk, water, butter and honey until very warm (120-130�F). Stir into dry ingredients. Mix in egg and enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes. Divide dough into 3 equal pieces. Roll each to 15-inch rope. Braid and place on greased baking sheet, sealing ends and tucking underneath braid. Cover; let rise in warm, draft free place until doubled in size, 40 to 50 minutes. Bake at 350�F for 30 to 35 minutes or until done. Remove from pan; cool on wire rack. Drizzle with Lemon Glaze. ____________________ Lemon Glaze: Stir together 3/4 cup sifted icing sugar, 1 tablespoon lemon and 1/4 teaspoon grated lemon peel until smooth. Description: "This elegant braided loaf is perfect for a formal Easter dinner. Bursting with lemon flavor, it hints at warmer days ahead." Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 braid" - - - - - - - - - - - - - - - - - - Per serving: 164 Calories (kcal); 4g Total Fat; (20% calories from fat); 3g Protein; 30g Carbohydrate; 20mg Cholesterol; 176mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 14 26366 0 0 2434 20084 0 0 0 731 0 0 0 27236 0 0 * Exported from MasterCook * Lemony Beef, Vegetables and Barley Recipe By Serving Size Categories Amount -------1 8 : : 4 : Beef Preparation Time :0:00 Texas Beef Council Ingredient -- Preparation Method -------------------------------ground beef, lean mushrooms -- sliced

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

1 1 14 1/2 1/2 1/4

10 1

medium clove ounces cup teaspoon teaspoon ounces teaspoon

onion -- chopped garlic -- crushed beef broth -- ready to serve barley -- quick-cooking salt pepper frozen peas and carrots -- defrosted lemon peel -- grated

In large nonstick skillet, cook and stir ground beef, mushrooms, onion and garlic over medium heat 8 to 10 minutes or until beef is no longer pink (breaking beef up into 3/4 inch crumbles). Pour off drippings. Stir in broth, barley, salt and pepper. Bring to a boil; reduce heat to medium-low. Cover tightly; simmer 10 minutes. Add peas and carrots; continue cooking 2 to 5 minutes or until barley is tender. Stir in lemon peel. Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" - - - - - - - - - - - - - - - - - - Per serving: 468 Calories (kcal); 25g Total Fat; (46% calories from fat); 31g Protein; 32g Carbohydrate; 85mg Cholesterol; 923mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 4424 0 * Exported from MasterCook * Linguine with Chicken and Caribbean Sauce Recipe By Serving Size Categories Amount -------1 1 1 1 3 1 1 1 1 : : 6 Preparation Time :0:00 : National Pasta Association Poultry

Pasta

Measure Ingredient -- Preparation Method ------------ -------------------------------pound Linguine, Spaghetti or Thin Spaghetti -- uncooked pound boneless, skinless chicken breasts 10-ounce package frozen peas -- thawed red bell pepper -- coarsely chopped into 1-inch pieces stalks celery -- diced cup low-sodium chicken broth medium piece cup teaspoon SAUCE onion fresh spicy dried -- quartered ginger (2 inches) -- peeled teriyaki sauce thyme

1/3

1/4

teaspoon

cayenne pepper (optional)

Prepare pasta according to package directions. While pasta is cooking, preheat oven to 450�F. In a food processor or blender, pur�e together all the ingredients for the sauce. When the pasta is done, drain and rinse with cold water; drain again. Lay the chicken in a jellyroll pan and pour half the sauce over it. Bake 15 to 18 minutes, or until chicken is cooked through, turning halfway into cooking. Remove the chicken from the oven and slice it. In a large serving bowl, toss the pasta with the peas, red pepper, celery, chicken broth and remaining sauce. Arrange the chicken slices on top and serve. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 444 Calories (kcal); 4g Total Fat; (7% calories from fat); 32g Protein; 70g Carbohydrate; 46mg Cholesterol; 737mg Sodium Food Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26045 9208 0 0 0 0 0 0 0 26076 1489 0 272 * Exported from MasterCook * Linguine with Exotic Mushrooms Recipe By Serving Size Categories Amount -------6 4 4 1 2 : : 2 Preparation Time :0:00 : Meatless Pasta

National Pasta Association

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

1/4 1/4

Ingredient -- Preparation Method -------------------------------Linguine -- uncooked button mushrooms wild mushrooms (shiitake, cremini or oyster) butter or margarine chopped fresh parsley low-fat sour cream skim milk Salt and freshly ground pepper -- to taste

Prepare pasta according to package directions. While pasta is cooking, wipe all the mushrooms clean with a paper towel. Trim the stem end from the mushrooms. (Remove all of the stems if you are using shiitakes.) Slice mushrooms 1/4-inch thick. Melt the butter or margarine over low heat in a large skillet with a

tight-fitting lid. Add mushrooms and parsley, cover skillet and let mushrooms cook until they are completely tender and have released their liquid, about 15 minutes. Check the mushrooms once or twice during cooking to make sure they are not browning. Whisk the sour cream and milk in a small bowl until smooth. Just before draining the pasta, mix 1/4 cup of the pasta cooking water into the sour cream mixture. Drain the pasta and transfer it to the skillet. Add the sour cream mixture and heat to boiling. Add salt and pepper to taste. Boil together one minute, tossing pasta to coat with sauce and to evenly distribute mushrooms. Divide pasta between two plates, spooning extra sauce on top. Serve immediately. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 448 Calories (kcal); 9g Total Fat; (18% calories from fat); 17g Protein; 75g Carbohydrate; 22mg Cholesterol; 136mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 4321 0 0 0 0 20071 * Exported from MasterCook * Linguine with Grilled Vegetables and Herb Bread Crumbs Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Meatless Pasta

National Pasta Association Side Dishes

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

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

Ingredient -- Preparation Method -------------------------------Linguine, Spaghetti, or Thin Spaghetti -- uncooked white bread or wheat bread yellow squash -- cut into 3/8-inch-thick slices zucchini squash -- cut into 3/8-inch-thick slices eggplant -- cut into 3/8-inch-thick slices onion -- cut into 3/8-inch-thick slices red tomatoes -- cut into 3/8-inch-thick slices fresh basil -- finely chopped OR dry basil fresh thyme -- finely chopped OR dry thyme fresh oregano -- finely chopped OR dry oregano grated Parmesan cheese

2 2 4 3

tablespoons tablespoons tablespoons tablespoons

Salt and freshly ground black pepper -- to taste extra-virgin olive oil OR vegetable oil lemon juice balsamic vinegar

Cook pasta according to package directions; drain. Preheat oven to 250�F. Tear bread slices into small pieces, place on baking sheet and bake until dry, about 20 minutes. Meanwhile, brush zucchini and yellow squash with a little vegetable oil and grill on both sides along with eggplant, onion and tomato slices. Do not over-grill; keep fairly firm. Cool slightly and chop into 3/8-inch pieces. When bread is dry, crumble it with your hands or chop in food processor until crumbled. In a small bowl, combine basil, thyme and oregano, Parmesan cheese and salt and pepper to taste. Toss crumbs in basil mixture to coat. Heat oil in large saut� pan. Add lemon juice, balsamic vinegar and grilled vegetables. Heat thoroughly. Adjust seasonings with salt and pepper, if desired. Toss vegetables with cooked pasta. Divide into appropriate portion sizes. Top with seasoned bread crumbs. Serve immediately. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 450 Calories (kcal); 8g Total Fat; (16% calories from fat); 15g Protein; 80g Carbohydrate; 4mg Cholesterol; 210mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1405 1625 0 0 0 0 5296 2130706543 0 87 0 0 2130706543 0 0 2130706543 0 3133 3261 0 2130706543 0 0 * Exported from MasterCook * Linguine with Scallops Recipe By Serving Size Categories Amount -------1 1 1 2 : : 4 Preparation Time :0:00 : Fish/ Seafood Pasta

National Pasta Association

Measure -----------pound medium cloves

Ingredient -- Preparation Method -------------------------------Linguine, Spaghetti or Thin Spaghetti -- uncooked green bell pepper -- ribs and seeds removed, diced onion -- cut in half and thinly sliced garlic -- minced

1 1 1 1 1 1 1/4

teaspoon teaspoon 28-ounce can cup tablespoon teaspoon pound cup

1/4

olive oil OR vegetable oil diced tomatoes or tomato wedges -- drained pitted and chopped black olives chopped fresh oregano OR dried oregano small scallops chopped fresh parsley Coarsely ground black pepper

Prepare pasta according to package directions. While pasta is cooking, saut� green pepper, onion and garlic in oil in a large skillet over medium heat for 5 minutes or until the edges of the onion turn golden. Add tomatoes, olives and oregano; heat until simmering. Add scallops and simmer 3 to 4 minutes. When pasta is done, drain well. Toss pasta with sauce. Add parsley. Sprinkle with pepper and serve immediately. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 615 Calories (kcal); 5g Total Fat; (7% calories from fat); 36g Protein; 106g Carbohydrate; 37mg Cholesterol; 699mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 2 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26045 0 0 0 0 0 2130706543 219 20168 0 0 2130706543 1342 0 20072 * Exported from MasterCook * Linguini with Honey-Sauced Prawns Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Fish/ Seafood Pasta

Main Dishes The National Honey Board

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

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

Ingredient -- Preparation Method -------------------------------prawns -- peeled and deveined julienne carrots sliced celery diagonally sliced green onions garlic -- minced olive oil water honey

4 1 1

1/4 1/4

teaspoons teaspoon teaspoon teaspoon pound

cornstarch salt crushed red pepper flakes crushed dried rosemary leaves cooked linguini pasta -- kept warm

Stir-fry prawns, carrots, celery, green onions and garlic in oil in large skillet over medium-high heat about 3 minutes or until prawns start to turn pink. Combine remaining ingredients except pasta in small bowl; mix well. Add to prawn mixture; stir-fry about 1 minute or until sauce thickens. Serve over pasta. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 431 Calories (kcal); 10g Total Fat; (19% calories from fat); 29g Protein; 57g Carbohydrate; 173mg Cholesterol; 725mg Sodium Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 1374 497 20195 20030 0 0 0 0 0 0 4714 3152 2836 * Exported from MasterCook * Loin Chops Champignon Recipe By Serving Size Categories Amount -------4 1 2 1 1/2 2 1 1/2 1/4 8 : : 4 Preparation Time :0:05 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------pork loin chops -- 1 1/4-inch thick egg yolk -- beaten dry white wine soy sauce finely chopped fresh mushrooms finely chopped green onion parsley -- snipped dried thyme -- crushed ground black pepper mushroom caps (8 to 12 caps)

In bowl stir together egg yolk, wine and soy sauce. Add chopped mushrooms, green onion, parsley, thyme and pepper; mix well. Broil chops 5 inches from heat for 12 minutes. Turn chops over and broil 4 minutes more. Spoon 2-3 tablespoons mushroom mixture evenly on each chop. If desired, spoon a small amount of mixture into each mushroom cap and place them alongside the chops. Broil 3-5 minutes more or until chops are done (slightly pink in center and 155-160�F internal temperature). Serve

mushroom caps with chops. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 274 Calories (kcal); 10g Total Fat; (35% calories from fat); 38g Protein; 5g Carbohydrate; 143mg Cholesterol; 337mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5782 0 0 0 2673 20029 0 0 0 4197 * Exported from MasterCook * Low-Fat Chicken and Asparagus Cr�pes Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Cr�pes The National Honey Board

Poultry

Amount Measure -------- -----------1 cup 6 tablespoons 1 tablespoon 2 teaspoons 1/2 teaspoon 1/8 teaspoon 1 1/2 pounds 1-inch cubes 1 pound 1 2

Ingredient -- Preparation Method -------------------------------nonfat sour cream honey lemon juice curry powder salt ground red pepper -- or to taste boneless skinless chicken breasts -- cooked and cut into asparagus -- cooked, cooled and cut into 1-inch pieces red bell pepper -- diced green onions -- thinly sliced Low-Fat Honey Cr�pes (see recipe) Fresh parsley or cilantro sprigs (optional)

Combine sour cream, honey, lemon juice, curry powder, salt and ground red pepper in large bowl until well blended. Add chicken, asparagus, bell pepper and green onions; toss to coat evenly with dressing. Spoon 1/3 cup chicken mixture down center of each cr�pe. Fold and roll cr�pes to enclose chicken mixture. Garnish with parsley sprigs, if desired. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - -

Per serving: 247 Calories (kcal); 2g Total Fat; (6% calories from fat); 31g Protein; 28g Carbohydrate; 73mg Cholesterol; 293mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Low-Fat Honey Cr�pes Recipe By Serving Size Categories Amount -------2 1 2 1 1 1 1/8 : : 6 Preparation Time :0:00 : Cr�pes

The National Honey Board

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

Ingredient -- Preparation Method -------------------------------nonfat milk all-purpose flour egg whites egg honey vegetable oil salt

Combine all ingredients in blender or food processor; blend until smooth. Rub 8-inch nonstick skillet with oiled paper towel or spray lightly with nonstick cooking spray; heat over medium-high heat. Spoon 3 to 4 tablespoons cr�pe batter into skillet, tilting and rotating skillet to cover evenly with batter. Cook until edges begin to brown. Turn cr�pe over and cook until lightly browned. Remove cr�pe to plate to cool. Repeat process with remaining batter. Cr�pes may be refrigerated 3 days or frozen up to 1 month in airtight container. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" Yield: "12 cr�pes" - - - - - - - - - - - - - - - - - - Per serving: 152 Calories (kcal); 3g Total Fat; (20% calories from fat); 7g Protein; 23g Carbohydrate; 33mg Cholesterol; 115mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4938 0 3231 0 0 0 0 * Exported from MasterCook *

Low-Fat Vegetable Lasagne Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Main Dishes National Pasta Association

Meatless Pasta

Amount -------9 1 1 2 8 1/4 1 1/4 1/2 1/2 2 1 3/4 2

Measure -----------pieces medium teaspoon

Ingredient -- Preparation Method -------------------------------Lasagne -- uncooked yellow onion (about 1 cup) -- chopped vegetable oil garlic cloves -- crushed ounces mushrooms (optional) -- sliced thin cup fresh parsley -- chopped 10-ounce package frozen spinach -- thawed, drained thoroughly teaspoon salt teaspoon dried basil teaspoon dried oregano cups meatless tomato or spaghetti sauce 15-ounce container part-skim or reduced-fat Ricotta cheese cup shredded, part-skim Mozzarella cheese tablespoons grated Parmesan cheese

Prepare pasta according to package directions; drain and cover with cool water until ready to use. While pasta is cooking, combine onions and oil in a skillet over medium heat until golden, about 5 minutes. Add the garlic and cook about 1 minute. Spoon out half the onions and reserve for later. Add the mushrooms (if using) to the onions in the skillet. Cook, stirring over medium heat, until the mushrooms are tender and slightly browned, about 7 minutes. Add the parsley and a pinch of salt; transfer to a bowl. Add the reserved cook over medium Uncover and cook 1 minute. Season cooked onion and the spinach to the skillet. Cover and heat until the spinach is wilted, about 3 minutes. over medium heat to evaporate any excess moisture, about with a pinch of salt.

Heat oven to 350�F. Drain the lasagne and pat dry with paper towels. Mix the oregano and basil with the tomato sauce. Spread 1 cup tomato sauce in the bottom of a 13 � 9 � 3-inch pan. Arrange 3 lasagne pieces, slightly overlapping, in the pan. Spoon the spinach mixture on top in an even layer. Spread with half of the Ricotta. Sprinkle with 1/4 cup of the shredded Mozzarella cheese. Arrange a layer of 3 more lasagne pieces. Spread with the mushrooms, the remaining Ricotta mixture, and 1/4 cup of the Mozzarella. Top with the remaining 3 pieces of lasagne, 1 cup of tomato sauce and 1/2 cup of the Mozzarella cheese. Sprinkle with Parmesan cheese. Bake until brown and bubbly, about 45 minutes. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - Per serving: 261 Calories (kcal); 10g Total Fat; (35% calories from fat); 14g Protein; 29g Carbohydrate; 23mg Cholesterol; 551mg Sodium Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 306 4288 0 0 4196 0 3472 0 0 0 5072 20167 921 0 * Exported from MasterCook * Lox and Cream Cheese Pizza Recipe By Serving Size Categories Amount -------2 3/4 1 1 1 1 3 1 : : 16 Preparation Time :0:00 : Fish/ Seafood Pizza

Fleischmann's Yeast

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

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

TOPPING 8-ounce package cream cheese -- softened 2/3 cup sour cream 1/3 cup thinly sliced red onion -- cut in 2-inch slices 4 teaspoons drained capers -- chopped if desired 1/4 pound thinly sliced lox (cold smoked salmon) -- cut into 1 � 3inch strips GARNISHES Fresh dill sprigs Plum tomato slices To make crust: In large bowl, combine 1 1/2 cups flour, undissolved yeast, dill weed and salt; stir in water and oil. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. Preheat oven to 425�F. Divide dough in half; roll or pat each to form 12-inch circle on greased pizza pan or cookie sheet. With fork, prick dough evenly. Bake 15 to 20 minutes or until golden brown, switching positions of pans halfway through baking for even browning. (Crust will shrink slightly.) Remove from oven. To make topping: In small bowl, combine cream cheese, sour cream, onion and capers; blend well. To serve, spread an equal amount of cream cheese mixture onto each crust to within 1/2 inch of edge; arrange lox evenly over top. Garnish with fresh dill and tomato.

Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 pizzas" - - - - - - - - - - - - - - - - - - Per serving: 153 Calories (kcal); 7g Total Fat; (42% calories from fat); 4g Protein; 18g Carbohydrate; 20mg Cholesterol; 337mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 14 5626 26366 0 5472 3728 986 0 0 0 27181 20033 2478 839 0 3360 3360 * Exported from MasterCook * Mandarin Hazelnut Salad Recipe By Serving Size Categories Amount -------7 2 1/4 1 : : 6 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Salads

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

Ingredient -- Preparation Method -------------------------------mixed greens (7 to 8 cups) -- torn into bite-size pieces green onions -- chopped chopped celery drained Mandarin oranges PARSLEY DRESSING Mix all ingredients and allow flavors to blend: salad oil chopped parsley sugar cider vinegar Salt and pepper -- to taste Tabasco sauce roasted Oregon hazelnuts -- caramelized*

1/2 1/4 2 2

cup cup tablespoons tablespoons Dash

1

cup

Toss greens, onions, celery and oranges with dressing. Sprinkle with hazelnuts. *Caramelized hazelnuts: To caramelize hazelnuts, slowly melt 2 tablespoons of sugar in heavy skillet. Mix nuts, covering well with sugar. Cook until a light amber color. Allow to cool on wax paper before use. Makes 4 to 6 servings. Source:

"Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - Per serving: 365 Calories (kcal); 33g Total Fat; (77% calories from fat); 5g Protein; 17g Carbohydrate; 0mg Cholesterol; 27mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 6 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 3600 0 0 26476 0 0 0 0 0 0 0 0 0 0 3677 * Exported from MasterCook * Maple-Mustard-Glazed Pork Roast Recipe By Serving Size Categories Amount -------2 2/3 3 2 2 : : 6 Preparation Time :0:10 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless pork loin roast maple syrup Dijon-style mustard cider vinegar soy sauce Salt and pepper -- to taste

Stir together maple syrup, mustard, vinegar, soy sauce, salt and pepper. Spread evenly over pork roast and place in shallow pan. Roast pork in a 350�F. oven until internal temperature, measured with a meat thermometer, reaches 160�F, about 45 minutes to 1 1/4 hours. Remove roast from oven and let rest 10 minutes before slicing to serve. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "1:00" - - - - - - - - - - - - - - - - - - Per serving: 263 Calories (kcal); 6g Total Fat; (18% calories from fat); 33g Protein; 25g Carbohydrate; 74mg Cholesterol; 508mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 1239 0 0 0 0 0

* Exported from MasterCook * Marinated Beef and Pasta Salad Recipe By Serving Size Categories Amount -------1 2 3 2 1 1 2 1 1 10 2 2 2 1 1 1/2 : : 12 Preparation Time :0:00 : Beef Pasta

National Pasta Association

Measure -----------pound tablespoons tablespoons tablespoons tablespoon tablespoon tablespoons tablespoon tablespoon cup large cups cups cups

Ingredient -- Preparation Method -------------------------------Mostaccioli, Ziti, or other medium pasta shape -- uncooked vegetable oil lemon juice red wine vinegar fresh chopped oregano fresh chopped thyme Dijon mustard dried oregano dried thyme fresh parsley -- chopped mushrooms -- sliced leftover flank steak OR roast beef -- julienned snow peas -- chopped in half red bell pepper -- ribs and seeds removed, julienned yellow bell pepper -- ribs and seeds removed, julienned Salt and freshly ground black pepper -- to taste

Prepare pasta according to package directions; drain. In a large bowl, mix vegetable oil, lemon juice, vinegar, parsley, oregano, thyme, mustard, mushrooms, and beef. Add snow peas and peppers and mix thoroughly. Add pasta and mix again. Serve immediately or refrigerate for one hour and serve cold. Serves 10-12 Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 250 Calories (kcal); 7g Total Fat; (26% calories from fat); 14g Protein; 32g Carbohydrate; 20mg Cholesterol; 65mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 323 0 0 0 3390 3413 0 0 0 0 0 3298 0 2130706543 0 0 0 20007 0

* Exported from MasterCook * Marinated Mediterranean Steaks Recipe By Serving Size Categories Amount -------6 3/4 3/4 2 2 6 6 :Thea Thomas, Cordova, Alaska : 6 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Fish/ Seafood

Barbecue

Measure -----------ounces cup cup tablespoons tablespoons 4-ounce 4-ounce

Ingredient -- Preparation Method -------------------------------frozen limeade -- thawed olive oil soy sauce minced fresh garlic chopped fresh rosemary Alaska salmon steaks, fillets, halibut (4 to 6 ounces each) OR cod steaks/fillets* (4 to 6 ounces each)

Combine limeade, olive oil, soy sauce, garlic and rosemary in a shallow baking dish. Place seafood in dish. Turn fish over several times to coat; refrigerate 30 to 45 minutes. Remove seafood from marinade. *If using Alaska halibut or cod, substitute 1 teaspoon each of dried oregano and ground coriander for rosemary. Proceed as directed. Cook seafood on oiled, medium hot grill, turning once during cooking, about 6 to 12 minutes per inch of thickness. Do not overcook. Cuisine: "Mediterranean" Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 440 Calories (kcal); 30g Total Fat; (60% calories from fat); 26g Protein; 18g Carbohydrate; 36mg Cholesterol; 2119mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : This recipe was one of five winning recipes of ASMI's Second Annual Fishermen's Grilled Recipe contest. The five winning recipes were selected by an independent home economist from a field of 50 entries. The recipes were evaluated for flavor, originality and ease of preparation. Nutr. Assoc. : 826 0 0 20130 0 3645 0 2130706543 * Exported from MasterCook * Marsala Pork Fillets

Recipe By Serving Size Categories Amount -------4 1 1 1 6 1/3 2 2 1/8 1 2

: : 4 Preparation Time :0:00 : Main Dishes Swift & Company

Pork

Measure -----------4-ounce teaspoon clove large ounces cup tablespoons tablespoons teaspoon tablespoon teaspoons

Ingredient -- Preparation Method -------------------------------pork fillets (4-5 oz each) olive oil garlic -- minced tomato -- seeded and chopped (1 cup) fresh small mushroom caps dry Marsala wine tomato paste chopped fresh basil white pepper water cornstarch

Spray 10-inch nonstick skillet with cooking spray, heat on medium-high heat. Add pork fillets, cook 10 minutes or until browned on both sides, turning once. Cover and cook an additional 5-10 minutes or until pork reaches an internal temperature of 160�F. Remove pork, cover to keep warm. Add oil to skillet, saut� garlic. Add tomato, mushrooms, wine, tomato paste, basil and white pepper; cook, covered, 3 minutes. Combine water and cornstarch; add to sauce. Cook over medium heat until sauce is thickened, stirring constantly. Serve sauce over fillets. Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 150 Calories (kcal); 5g Total Fat; (34% calories from fat); 16g Protein; 7g Carbohydrate; 36mg Cholesterol; 100mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4575 0 0 0 4197 4106 0 0 0 0 0 * Exported from MasterCook * Master Pizza Dough Recipe By Serving Size Categories Amount -------3 1 : : 12 Preparation Time :0:00 : Dough Pizza

Fleischmann's Yeast

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

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

3/4 1 2

teaspoon cup tablespoons

salt very warm water (125� to 130�F) olive or vegetable oil

In large bowl, combine 2 cups flour, undissolved yeast and salt. Stir very warm water and olive oil into dry ingredients. Stir in enough remaining flour to make soft dough. Knead dough on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. On lightly floured surface, form dough into smooth ball. (If desired, freeze dough as directed below.) Divide and roll to fit desired pan or pans*. Top as desired. Bake each pizza in preheated 400�F oven for 20 minutes or until done. Time depends on size and thickness of crust and selected toppings; deep dish pizzas can take up to 50 minutes. ____________________ Dough Variations: HERB: Add 2 teaspoons Italian herb seasoning, basil, oregano or rosemary leaves and 1 clove finely minced garlic along with dry ingredients. CORNMEAL: Replace 1/2 cup all-purpose flour with cornmeal. WHOLE WHEAT: Replace 1 cup all-purpose flour with whole wheat flour. CHEESE: Add 1/2 cup grated Parmesan cheese along with dry ingredients. ____________________ TOPPINGS: Use your favorite toppings or select new combinations from the following suggestions. Sauces: homemade or prepared pizza, tomato or spaghetti sauce, pesto, salsa, barbecue sauce, hoisin sauce Quick Tomato Sauce: Combine 1 can (8-ounce) tomato sauce and 1 can (6-ounce) tomato paste. Stir in 2 teaspoons oregano or basil leaves and 1 clove garlic, minced. Makes 1 1/2 cups. Cheeses: Mozzarella, Cheddar, Swiss, Jack, Parmesan, Brie, Feta, Muenster, blue, Fontina Meat/Seafood: pepperoni, salami, ham, cooked bacon or sausage, smoked turkey, roasted chicken, anchovies, clams, shrimp, smoked salmon Vegetables: tomatoes, red, yellow or green bell peppers, summer squash, onions, mushrooms, olives, carrots, broccoli, artichoke hearts, jalape�o peppers Note: To prevent a soggy pizza, slice raw vegetables thinly and do not overload your pizza. Or, use lightly saut�ed or cooked, drained vegetables. Seasonings: garlic, basil, rosemary, oregano, thyme, fresh parsley or cilantro, crushed red peppers Fruit: pineapple, apples, pears

____________________ BROWN 'N SERVE PIZZA 1) Prebake crust (without sauce or toppings) in 450�F oven for 8 minutes.* Cool on wire rack. 2) After prebaking, wrap crust airtight and refrigerate for 2 days or freeze for 4 to 6 weeks. 3) To bake: thaw frozen crust at room temperature for 30 minutes. 4) Spread with sauce and toppings and bake at 450�F for 12 minutes or until cheese is melted and lightly browned. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 pizza" T(Baking Time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 135 Calories (kcal); 3g Total Fat; (17% calories from fat); 3g Protein; 24g Carbohydrate; 0mg Cholesterol; 135mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : *Master Pizza Dough can be divided and/or shaped to fit the following pans THIN - 2 (12-inch) round pizza pans THICK - 1 (14-inch) round pizza pan (could try 2 very thin) THIN - 1 (10- � 15-inch) baking pan THICK - 1 (13- � 9-inch) baking pan THIN - 2 baking sheets (make six 7-inch round individual pizzas) THIN - 1 (14-inch) or 2 (9-inch) deep-dish pizza pans To Freeze Pizza Dough: Flatten dough to 8-inch disk. Wrap airtight in double thickness plastic freezer bags or foil. Freeze up to 2 months. Thaw at room temperature, in microwave oven or in refrigerator: At room temperature, thaw 2 to 4 hours. In microwave oven, microcook 10 minutes on LOW (10% power), turn over and rotate 1/4 turn. Let rest 10 minutes. Repeat 1 to 2 times, until dough is thawed. In refrigerator, thaw 8 to 16 hours or overnight. Thawing times will be shorter if dough is divided in half and frozen. To Use Fleischmann's� Active Dry Yeast: Combine yeast and warm water (105� to 115�F) in large bowl; stir until dissolved. Stir in salt, oil and 2 cups flour to yeast mixture; blend well. Stir in enough remaining flour to make soft dough. Knead as directed. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Punch dough down; prepare according to selected recipe or freeze.

Pizza dough can be made in a bread machine with a large (about 1 lb.) capacity. Process in the "dough" cycle. Nutr. Assoc. : 14 26366 0 3728 986 * Exported from MasterCook * Mediterranean Turkey Paella Recipe By Serving Size Categories Amount -------1 2/3 2/3 2 1 2 1 1 1/2 1 1 1/2 2 1 1/2 1/4 :Food Marketing Support Services, Inc. July 1995 : 6 Preparation Time :0:00 : Main Dishes Poultry The Butterball Turkey Company Ingredient -- Preparation Method -------------------------------olive oil diced onion diced red bell pepper garlic cloves -- minced frozen artichoke hearts -- thawed sliced ripe olives can chicken broth water uncooked rice salt paprika saffron threads -- optional (2 to 3) chopped, cooked, Butterball� Young Turkey frozen green peas -- thawed pine nuts -- optional

Measure -----------tablespoon cup cup cup tablespoons 14 1/2 ounce cups cup teaspoon teaspoon cup cup cup

Heat olive oil in large skillet over medium heat. Add onion, bell pepper and garlic. Saut� 2 minutes. Add artichoke hearts and olives; saut� 2 minutes. Add broth and water; bring to a boil. Stir in rice, salt, paprika and saffron. Cover and reduce heat. Simmer about 15 minutes. Stir in turkey, peas and pine nuts. Heat for 5 minutes until liquid is absorbed and peas are heated through. Remove from heat. Let stand, covered, for 5 minutes. Fluff with fork and serve. Yield: 4 to 6 servings Cuisine: "Mediterranean" Source: "The Butterball Turkey Company" S(Internet address): "http://www.butterball.com/" Copyright: "� 1998 Butterball Turkey Company" - - - - - - - - - - - - - - - - - - Per serving: 228 Calories (kcal); 5g Total Fat; (18% calories from fat); 12g

Protein; 33g Carbohydrate; 18mg Cholesterol; 658mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 4281 0 0 1262 0 0 2130706543 2848 0 2130706543 * Exported from MasterCook * Mostaccioli and Mushroom Meatballs Recipe By Serving Size Categories Amount -------1 : : 6 Preparation Time :0:00 : Beef Pasta

National Pasta Association

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

Ingredient -- Preparation Method -------------------------------Mostaccioli, Penne, or other medium pasta shape -- uncooked MEATBALLS butter or margarine mushrooms -- chopped ground turkey extra lean ground beef fresh whole wheat bread crumbs (about 2 slices) egg whites Asiago cheese -- grated fresh oregano -- minced OR dried oregano fresh rosemary -- minced OR crushed dried rosemary salt pepper SAUCE Basic Tomato Sauce -- see recipe vegetable oil -- divided

8 8 8 1 2 2

1/2

teaspoon ounces ounces ounces cup large cup teaspoons teaspoon teaspoons teaspoon teaspoon teaspoon recipe teaspoon

1/4

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

In a large, non-stick skillet, warm the butter or margarine over medium-high heat. Add the mushrooms and saut� until very soft, about 6 minutes. Turn mushrooms onto a cutting board and chop again. In a medium mixing bowl, stir together the mushrooms, ground turkey, ground beef, bread crumbs, egg whites, Asiago cheese, oregano, rosemary, salt and pepper. Knead the mixture together thoroughly with your hands. To prevent sticking, dip your hands into cool water before forming each meatball. Form mixture into 30 1-inch balls. Put 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); 16g Total Fat; (22% calories from fat); 33g Protein; 91g Carbohydrate; 61mg Cholesterol; 1088mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat; 4 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 323 0 0 0 0 0 26176 0 0 0 0 2130706543 0 0 2130706543 0 0 0 0 0 * Exported from MasterCook * Basic Tomato Sauce Recipe By Serving Size Categories Amount -------1 1 2 2 1 2 2 : : 4 Preparation Time :0:00 : National Pasta Association Sauce/ Baste/ Gravy

Pasta

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

Ingredient -- Preparation Method -------------------------------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 * Mostaccioli and Shrimp with Tangerine-Basil Sauce Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Fish/ Seafood Pasta

National Pasta Association Sauces

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

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

Ingredient -- Preparation Method -------------------------------Mostaccioli, Ziti, or other medium pasta shape -- uncooked tangerine juice OR orange juice -- divided yellow onion -- minced minced, seeded jalape�o pepper bay leaves minced garlic -- divided olive oil OR vegetable oil red onion -- thinly sliced medium shrimp -- peeled and deveined Salt and freshly ground pepper -- to taste diced Brie cheese (about 4 ounces) thinly sliced basil leaves tangerine segments OR orange segments slivered almonds -- lightly toasted

Combine 5 cups of the tangerine or orange juice, the yellow onion, jalape�o, bay leaves and 1 tablespoon of garlic in a medium saucepan. Bring to a boil and cook until liquid is reduced by two-thirds. Remove the bay leaves. Allow to cool. Transfer juice mixture to a blender and blend until smooth. Add salt and pepper to taste and set aside. Prepare pasta according to package directions. While pasta is cooking, add the oil, red onion and shrimp to a medium skillet. Saut� 1 minute. Add the remaining 1/2 cup tangerine or orange juice to the skillet and cook over

low heat. Drain the pasta, return it to the pot and add the reserved orange sauce and the shrimp mixture. Cook over low heat 1 minute. Stir in the Brie and basil. Stir until the Brie is melted. Transfer to a serving bowl. Garnish with orange segments and toasted almonds. Serve immediately. Serves 4 to 6 Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 646 Calories (kcal); 16g Total Fat; (22% calories from fat); 34g Protein; 91g Carbohydrate; 139mg Cholesterol; 273mg Sodium Food Exchanges: 4 Grain(Starch); 3 Lean Meat; 1 Vegetable; 2 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 323 2130706543 0 0 0 20198 0 0 0 0 2130706543 0 0 20071 202 20028 2130706543 0 4312 0 * Exported from MasterCook * Mushroom Pasta Scampi Recipe By Serving Size Categories Amount -------8 3 1 1 1 10 cups) 1/4 1/4 : : 6 Preparation Time :0:00 : Fish/ Seafood The Mushroom Council

Main Dishes

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

Ingredient -- Preparation Method -------------------------------linguini (uncooked) olive oil fresh white mushrooms -- sliced (about 6 cups) chopped garlic frozen, peeled and deveined uncooked large shrimp -- thawed fresh spinach -- trimmed and torn into pieces (about 7 crushed red pepper grated Parmesan cheese

Cook linguini according to package directions; drain pasta reserving 1/2 cup pasta water; set aside. Meanwhile, heat olive oil in a large skillet. Add mushrooms and garlic; cook and stir until tender and liquid is almost evaporated, about 5 minutes. Add shrimp; cover and cook until shrimp is almost cooked through, about 5 minutes. Stir in spinach and reserved 1/2 cup pasta water; cover and cook until spinach is wilted, about 1 minute. Place pasta in a bowl; stir in mushroom and shrimp mixture, red pepper and Parmesan cheese; toss to combine. Season with salt, if desired. Source:

"The Mushroom Council" Yield: "6 3/4 cups" Start to Finish Time: "0:15" - - - - - - - - - - - - - - - - - - Per serving: 326 Calories (kcal); 10g Total Fat; (27% calories from fat); 24g Protein; 35g Carbohydrate; 118mg Cholesterol; 217mg Sodium Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3961 0 3386 0 1374 0 4714 0 * Exported from MasterCook * Mushroom-Spinach Salad with Chicken "Croutons" Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Poultry Side Dishes

Salads The Mushroom Council

Amount Measure -------- -----------5 tablespoons 1 pound (about 3 cups) 1 pound 1 cup 1/2 cup 1 10-ounce bag

Ingredient -- Preparation Method -------------------------------prepared Italian salad dressing -- divided boneless, skinless chicken breasts -- cut in 1-inch cubes fresh white mushrooms -- sliced (about 6 cups) sweet red bell pepper strips coarsely chopped onion pre-washed spinach -- torn (about 5 cups)

In a large nonstick skillet over medium-high heat, heat 2 tablespoons of the dressing. Add chicken and brown, stirring occasionally, until cooked through, about 5 minutes; remove and set aside. To same skillet, heat 1 tablespoon more of the dressing; add half the mushrooms*, the bell pepper and onion; cook, stirring frequently, just until mushrooms begin to release their liquid, about 3 minutes. In a large salad bowl, combine spinach and remaining mushrooms; add cooked mushroom mixture, reserved chicken and remaining 2 tablespoons dressing; toss well. Season with salt and pepper, if desired. Description: "Mushroom-Spinach Salad with Chicken "Croutons" takes advantage of the versatility of mushrooms. Use them either raw or cooked-or, for a great texture mix, combine both in a dual role. In this hearty, healthy salad, a savory saut� of mushrooms, bell pepper" Source: "The Mushroom Council" Yield:

"7 cups" - - - - - - - - - - - - - - - - - - Per serving: 181 Calories (kcal); 7g Total Fat; (35% calories from fat); 21g Protein; 9g Carbohydrate; 44mg Cholesterol; 187mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Serving Ideas : Serve as a main dish with shaved Parmesan cheese and thinly sliced tomatoes, if desired. NOTES : * All the mushrooms can be cooked or left raw. Nutr. Assoc. : 758 26034 3386 26090 2679 1423 0 * Exported from MasterCook * Mustard-Baked Chops with Brie Recipe By Serving Size Categories Amount -------4 1/2 2 2 2 1/4 1/3 1/4 2 2 1 : : 4 Preparation Time :0:00 : Main Dishes Swift & Company

Pork

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

Ingredient -- Preparation Method -------------------------------boneless Armour Trim & Tender Pork chops -- 1 inch thick cup Italian-seasoned bread crumbs tablespoons chopped parsley teaspoons butter -- melted cloves garlic -- minced teaspoon dried thyme -- crushed cup flour teaspoon ground coriander Salt and pepper -- to taste tablespoons Dijon-style mustard teaspoons olive oil 4 1/2-ounce container Brie cheese -- halved crosswise

In a small bowl combine seasoned bread crumbs, parsley, melted butter, garlic and thyme. Set crumb mixture aside. In a wide, shallow bowl combine flour, coriander, salt and pepper. Evenly coat both sides of each chop with mustard, then coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chops on each side; place in a shallow baking dish. Cut Brie in half horizontally to form a thin half-circle on each chop. Spoon crumb mixture on top of chops. Bake, uncovered, in a 400 degree F. oven for 20-24 minutes, until bread crumbs are golden and chops just done. Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 405 Calories (kcal); 24g Total Fat; (52% calories from fat); 29g

Protein; 20g Carbohydrate; 77mg Cholesterol; 1343mg Sodium Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 887 4866 0 0 0 0 0 0 0 0 0 202 * Exported from MasterCook * Mustard-Bourbon America's Cut Recipe By Serving Size Categories Amount -------4 4 4 2 2 : : 4 Preparation Time :0:10 : Nat. Pork Producers Council

Pork

Measure Ingredient -- Preparation Method ------------ -------------------------------1 1/2 inch thick boneless pork center loin chops tablespoons Dijon-style mustard tablespoons brown sugar tablespoons bourbon tablespoons soy sauce

In self-sealing plastic bag, combine all ingredients and mix well. Refrigerate overnight (6-24 hours). Remove chops from marinade; set aside and reserve remaining marinade. Heat a heavy skillet over medium-high heat; brush a little oil over the surface. Cook chops about 5 minutes on one side; turn and cook about 5 minutes more. Pour off any drippings that accumulate. Brush chops with remaining marinade; turn chops, brush lightly on other side with marinade and continue cooking 2-3 minutes, until juices run clear but chops are still tender. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:15" - - - - - - - - - - - - - - - - - - Per serving: 221 Calories (kcal); 9g Total Fat; (39% calories from fat); 20g Protein; 11g Carbohydrate; 41mg Cholesterol; 747mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 9116 0 0 0 0 * Exported from MasterCook * Mustard-Glazed Ham Recipe By Serving Size : : 14 Preparation Time :0:10

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

: Main Dishes Pork Measure -----------5 pound tablespoons tablespoons teaspoons

Nat. Pork Producers Council

Ingredient -- Preparation Method -------------------------------fully-cooked ham Dijon-style mustard brown sugar dry white wine

Place ham on rack in a shallow roasting pan. Insert meat thermometer in the thickest part of ham. Bake, uncovered, in a 325�F oven for 1 3/4 to 2 1/4 hours or until meat thermometer registers 140�F. Meanwhile, for glaze, in a small bowl combine the mustard, brown sugar and white wine; mix well. Brush ham 2 or 3 times with the glaze during the last 20 minutes of cooking time. Place ham on serving platter. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" Yield: "10 1/3 cups" T(Cooking Time): "2:00" - - - - - - - - - - - - - - - - - - Per serving: 243 Calories (kcal); 9g Total Fat; (35% calories from fat); 34g Protein; 4g Carbohydrate; 0mg Cholesterol; 1991mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 5760 0 0 0 * Exported from MasterCook * Nacho Stuffed Shells Recipe By Serving Size Categories Amount -------12 3/4 1 1 1 1 3/4 1 1 : : 8 Preparation Time :0:00 : Beef Pasta

National Pasta Association

Measure Ingredient -- Preparation Method ------------ -------------------------------ounces Jumbo Shells (32 to 36 shells) -- uncooked pound extra-lean ground beef 1.25-ounce package low-sodium taco seasoning mix cup water 16-ounce can refried beans with chilies cup low-fat cheddar cheese -- shredded cup mild, medium, or hot picante sauce 8-ounce can low-sodium tomato sauce 2-ounce can sliced ripe olives -- drained

1/2

cup

thinly sliced green onions OPTIONAL GARNISHES Low-fat Cheddar cheese -- grated Jalape�os -- chopped Cilantro -- chopped Salsa Guacamole

Prepare pasta according to package directions. While pasta is cooking, saut� beef in a large skillet until browned; drain well. Add taco seasoning mix and water; simmer 5 minutes or until thickened. Stir in beans and cheese. Cook until smooth and well-mixed. When pasta is done, drain well. Fill shells with beef mixture (1-2 tablespoons per shell). Combine picante sauce and tomato sauce in a saucepan. Cook until heated, stirring occasionally. Preheat oven to 350�F. Spread 1/2 cup sauce over the bottom of a 9 � 13-inch baking pan that has been coated with cooking spray. Place filled shells side by side on top of sauce; pour remaining sauce evenly over shells. Sprinkle with olives. Cover with aluminum foil; bake 35 to 40 minutes or until thoroughly heated. Sprinkle with green onions. Cover and let stand 5 minutes before serving. Serve immediately. Garnish as desired. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 378 Calories (kcal); 10g Total Fat; (24% calories from fat); 21g Protein; 49g Carbohydrate; 32mg Cholesterol; 893mg Sodium Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 900315 3256 5242 0 1246 2538 1114 4031 4971 0 0 0 4043 20103 0 0 0 * Exported from MasterCook * New England Pork Tenderloin Recipe By Serving Size Categories Amount -------1/4 2 : : 4 Preparation Time :0:10 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------apple jelly lemon juice

1/2 1 2

teaspoon pound

pumpkin pie spice Vegetable cooking spray pork tenderloin -- trimmed tart red cooking apples -- unpeeled, cored, thinly sliced

Heat oven to 375�F. In small bowl, combine apple jelly, lemon juice and pumpkin pie spice; blend well. Spray roasting rack with nonstick cooking spray; place in shallow pan. Place pork tenderloin on prepared rack, brush with half of the apple jelly mixture. Roast at 375�F for 20-30 minutes or until meat thermometer registers 155�F. Let stand 5-10 minutes. Place apple slices on broiler pan; brush with remaining apple jelly mixture. Broil 5-6 inches from heat for about 5 minutes or until apple slices are tender. Slice tenderloin; serve with cooked apple slices. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 220 Calories (kcal); 4g Total Fat; (16% calories from fat); 24g Protein; 22g Carbohydrate; 74mg Cholesterol; 73mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 5260 * Exported from MasterCook * Noodle Eggplant Casserole Recipe By Serving Size Categories Amount -------8 1 1/2 3/4 1 1/2 1/8 1/2 1/3 4 : : 4 Preparation Time :0:00 : Meatless Pasta

National Pasta Association

Measure -----------ounces cup cup 16-ounce can teaspoon teaspoon teaspoon cup ounces

Ingredient -- Preparation Method -------------------------------Medium Egg Noodles -- uncooked eggplant -- peeled and cut into 1/4-inch slices egg substitute fine dry bread crumbs low-sodium tomato sauce garlic powder pepper oregano grated Parmesan cheese -- divided part-skim Mozzarella cheese -- thinly sliced, divided

Prepare noodles according to package directions. While noodles are cooking, dip each slice of eggplant into egg substitute, then into bread

crumbs. Coat each side well. Spray a cookie sheet with vegetable cooking spray. Place eggplant slices on cookie sheet and place under broiler for 3 to 4 minutes on each side, or until lightly browned. Preheat oven to 375�F. In a medium bowl, combine tomatoes, tomato sauce, garlic powder, pepper and oregano. When noodles are done, drain well. Spray a 2-quart baking dish with cooking spray. Place a layer of eggplant in bottom of baking dish. Layer half the noodles, followed by half the tomato mixture. Sprinkle half the Parmesan cheese and half the Mozzarella cheese on top. Cover with foil and bake for 30 minutes. Remove foil and continue baking 15 minutes, until cheese is melted and top is lightly browned. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 519 Calories (kcal); 14g Total Fat; (24% calories from fat); 27g Protein; 73g Carbohydrate; 75mg Cholesterol; 1210mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 530 0 0 20080 1506 0 0 0 0 921 0 * Exported from MasterCook * Northwest Salmon Hazelnut and Juniper Berry Sauce Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Dundee Hazelnuts Main Dishes

Fish/ Seafood The Oregon Hazelnut Industry

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

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

Ingredient -- Preparation Method -------------------------------salmon steaks Oregon hazelnuts -- broken Juniper berries -- crushed brandy cream

Saut� salmon steaks and remove from pan. Add hazelnuts and Juniper berries. Deglaze with brandy. When mixture is reduced and alcohol is gone, add cream and cook until thickened. Salt to taste. Pour over warm salmon steaks. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/"

- - - - - - - - - - - - - - - - - - Per serving: 394 Calories (kcal); 19g Total Fat; (52% calories from fat); 36g Protein; 2g Carbohydrate; 115mg Cholesterol; 126mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : You can add broken Oregon hazelnuts to any quick sauce to achieve a nutty flavor. (It must be a quick sauce to maintain the crunch.) Nutr. Assoc. : 0 3677 0 2330 0 * Exported from MasterCook * Oat Bran Crescent Rolls Recipe By Serving Size Categories Amount -------1 1/2 1 3 1/2 2 1/3 2 1 1/2 1/2 1/4 1 1 1 3/4 1/2 : : 16 Preparation Time :0:00 : Appetizers/ Snacks Fleischmann's Yeast

Breads

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

Ingredient -- Preparation Method -------------------------------orange juice plus 2 tablespoons oat bran all-purpose flour (3 1/2 to 4 cups) Fleischmann's� Active Dry or Rapid Rise Yeast brown sugar orange peel salt water vegetable oil -- at room temperature egg white -- lightly beaten

ORANGE DATE FILLING 8-ounce package chopped or pitted dates -- snipped cup orange juice cup oat bran teaspoon ground cinnamon Baking spray

Bring orange juice to boil; remove from heat and stir in 1 cup oat bran. Cool to very warm (120� to 130�F), about 15 minutes. In large bowl, combine 1 cup flour, undissolved yeast, brown sugar, orange peel and salt. Heat water and vegetable oil until very warm, 120� to 130�F. Stir liquids into dry ingredients. Add oat bran mixture; stir vigorously until well blended. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in 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 1 hour. (For Fleischmann's� Rapid Rise Yeast, cover kneaded dough. Let rest on floured surface 10 minutes. Proceed with recipe.)

Prepare Orange-Date Filling: Heat chopped dates or pitted dates (snipped) and orange juice in saucepan over medium heat. Simmer 8 minutes, stirring occasionally, until very thick. Stir in oat bran and ground cinnamon. Cool. Punch dough down. Divide dough into two equal pieces; roll each piece to 14-inch circle. Spread half of filling over each circle to within 1/2-inch of edge. Cut each into 8 pie-shaped wedges. Roll up from wide ends to make crescents. Place crescents on baking sheets coated with cooking spray; curve ends slightly. Spray tops of crescents with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, about 15 minutes. Brush with egg white; sprinkle with remaining oat bran. 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: "16 rolls" - - - - - - - - - - - - - - - - - - Per serving: 227 Calories (kcal); 5g Total Fat; (16% calories from fat); 6g Protein; 46g Carbohydrate; 0mg Cholesterol; 207mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 964 14 2018 0 0 0 0 0 0 0 0 2662 0 0 0 0 * Exported from MasterCook * Old-Fashioned Cinnamon Swirl Loaf Recipe By Serving Size Categories : : 24 Preparation Time :0:00 : Appetizers/ Snacks Breakfast/ Brunch

Breads Fleischmann's Yeast

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

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

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

Ingredient -- Preparation Method -------------------------------DOUGH all-purpose flour (6 to 6 1/2 cups) sugar Fleischmann's� Rapid Rise Yeast salt milk water butter or margarine eggs CRUMB TOPPING all-purpose flour

cup

1/3 1 3 3

cup teaspoon tablespoons tablespoons cup teaspoons cups

firmly packed light brown sugar ground cinnamon cold butter or margarine FILLING butter or margarine -- melted sugar ground cinnamon chopped dates or raisins egg white -- lightly beaten

1/4 2 1 1/2 1

Make dough: In large bowl combine 2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (125� 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 6 to 8 minutes. Cover; let rest 10 minutes. Make topping: Combine flour, sugar and cinnamon; cut in butter until mixture is crumbly; reserve. To fill and shape loaves: On lightly floured surface, divide dough into two equal pieces. Roll each to 16- � 7-inches. Brush each with melted butter to within 1-inch of edges. Sprinkle evenly with sugar, cinnamon and dates. Roll up tightly from short ends as for jelly roll; pinch seams and ends to seal. Place, seam sides down, in two greased 9- � 5-inch loaf pans. Cover; let rise in warm, draft-free, place until doubled in size, about 30 to 45 minutes. Brush loaves with egg white; sprinkle with Crumb Topping. Bake at 375�F for 40 to 45 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 Loaves" - - - - - - - - - - - - - - - - - - Per serving: 247 Calories (kcal); 7g Total Fat; (23% calories from fat); 5g Protein; 43g Carbohydrate; 32mg Cholesterol; 203mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 14 0 26366 0 0 0 0 0 0 0 0 0 0 20035 0 0 0 0 0 2662 0 * Exported from MasterCook * Onions and Cherries Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Cherry Marketing Institute

Side Dishes

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

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

Ingredient -- Preparation Method -------------------------------olive oil onions -- sliced dried tart cherries brown sugar red wine vinegar dried thyme Freshly ground black pepper -- to taste

Heat oil in a large skillet over medium-high heat. Add onions; cook, stirring, 5 to 6 minutes, or until onions are light brown. Reduce heat. Add cherries; mix well. in a small bowl, combine brown sugar, vinegar, thyme and pepper; pour over onions. Mix gently. Simmer, covered, 3 to 4 minutes. Serve warm or at room temperature. Makes 4 to 6 servings. Source: "Cherry Marketing Institute" S(Internet address): "http://www.cherrymkt.org/index.html" - - - - - - - - - - - - - - - - - - Per serving: 100 Calories (kcal); 5g Total Fat; (40% calories from fat); 1g Protein; 15g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates Serving Ideas : Great with grilled steaks, chicken or burgers. Nutr. Assoc. : 0 4288 26525 0 0 0 0 * Exported from MasterCook * Orange Pasta Salad Recipe By Serving Size Categories Amount -------1 3 1 1/4 1 6 3 1 1/4 : : 8 Preparation Time :0:00 : National Pasta Association

Pasta

Measure -----------pound cups cups large cups head cup

Ingredient -- Preparation Method -------------------------------Medium Shells, Elbow Macaroni or other medium pasta shape -- uncooked boneless and skinless chicken breasts -- cooked and cooled red or white seedless grapes -- cut in half cucumber -- peeled, seeded and cut into chunks scallions -- sliced navel oranges -- peeled and sectioned with a knife lettuce LIGHT ORANGE VINAIGRETTE vegetable oil

1

1/4 3/4 1/2

cup cup teaspoon teaspoon

white wine vinegar orange juice concentrate salt pepper

Prepare pasta according to package directions; drain. Cut the chicken into 1-inch cubes. In a large mixing bowl, stir together the pasta, chicken, grapes, cucumber, scallions and half the orange sections. In a small mixing bowl, whisk together all the vinaigrette ingredients. Pour the vinaigrette into the pasta mixture and toss the salad gently. On a large platter, arrange the lettuce leaves. Mound the salad on top of the lettuce and garnish with remaining orange slices. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 455 Calories (kcal); 10g Total Fat; (19% calories from fat); 26g Protein; 66g Carbohydrate; 45mg Cholesterol; 316mg Sodium Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4913 4732 4881 0 0 0 0 0 0 0 0 1007 0 0 * Exported from MasterCook * Orange-Date Coffee Cake Twist Recipe By Serving Size Categories : : 12 Preparation Time :0:00 : Breakfast/ Brunch Desserts Sweet Breads and Coffee Cakes

Cakes Fleischmann's Yeast

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

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

Ingredient -- Preparation Method -------------------------------all-purpose flour (3 to 3 1/2 cups) sugar Fleischmann's� Rapid Rise Yeast salt butter or margarine water milk eggs -- at room temperature ORANGE-DATE FILLING pitted dates -- finely snipped finely chopped pecans or walnuts -- toasted packed brown sugar finely grated orange peel Sweet Orange Icing -- optional

cup cup cup teaspoons

1 3

cup teaspoons

SWEET ORANGE ICING powdered sugar -- sifted orange juice (3 to 4 teaspoons)

In large bowl, stir together 3/4 cup flour, sugar, undissolved yeast and salt. Heat butter, water and milk until hot to touch (120� to 130�F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 4 to 5 minutes. Cover; let rest 10 minutes. Prepare Orange-Date Filling: In small bowl, combine 1 cup pitted dates, finely snipped, 1/2 cup finely chopped, toasted pecans or walnuts, 1/3 cup packed brown sugar and 2 teaspoons finely grated orange peel. On lightly floured surface, roll dough to 9 � 30-inch rectangle. Spread filling to within 1/2-inch of edges. Beginning at long end, roll up tightly as for jelly roll; pinch seam to seal. With sharp knife, cut roll in half lengthwise; carefully turn halves so that cut sides face up. Twist halves around each other, keeping cut sides up so filling is visible. Transfer to greased baking sheet. Shape into ring and pinch ends to seal. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Bake at 350�F for 30 minutes or until done. Remove from baking sheet; cool on wire rack. If desired, frost top of wreath with Confectioners' Sugar Icing. ____________________ Sweet Orange Icing: In small bowl, combine 1 cup sifted powdered sugar and 3 to 4 teaspoons orange juice. Beat until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 342 Calories (kcal); 12g Total Fat; (31% calories from fat); 5g Protein; 54g Carbohydrate; 53mg Cholesterol; 183mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 0 0 20148 0 20085 0 0 0 1006 * Exported from MasterCook * Oregon Hazelnut and Sundried Tomato Pesto

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

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

Sauces

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

Ingredient -- Preparation Method -------------------------------sundried tomatoes garlic olive oil Oregon hazelnuts -- chopped Parmesan cheese Romano cheese Salt and pepper -- to taste

Put tomatoes, garlic and olive oil in food processor and blend until smooth. Add Oregon hazelnuts and cheeses; process to desired consistency, smooth or slightly chunky. Season to taste. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" Yield: "7 3/4 cups" - - - - - - - - - - - - - - - - - - Per serving: 117 Calories (kcal); 11g Total Fat; (85% calories from fat); 2g Protein; 2g Carbohydrate; 3mg Cholesterol; 117mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Allow about 1/4 cup pesto per serving. Good on pasta, vegetables, rice, potatoes, seafood or soups. Nutr. Assoc. : 1447 0 0 3677 0 0 0 * Exported from MasterCook * Oregon Hazelnut Bell Pepper and Leek Saut� Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Dundee Hazelnuts Side Dishes

Main Dishes The Oregon Hazelnut Industry

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

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

tablespoons cup

Ingredient -- Preparation Method -------------------------------red bell peppers green bell peppers leeks butter roasted and chopped Oregon hazelnuts Salt and pepper -- to taste

Cut the peppers into thin strips. Slice the leeks on the diagonal into 1/2-inch pieces. Melt butter in a medium saut� pan. Add the peppers and the leeks; cook over medium heat for a minute or two. Add hazelnuts, and continue cooking for another five minutes. Add salt and pepper, to taste. Makes 4 to 6 servings. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - Per serving: 147 Calories (kcal); 11g Total Fat; (64% calories from fat); 3g Protein; 11g Carbohydrate; 10mg Cholesterol; 47mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 3677 1091 * Exported from MasterCook * Oregon Hazelnut Bleu Cheese Salad Dressing Recipe By Serving Size Categories Amount -------1/4 2 2 1 1/2 1/8 1/16 1 1/2 1/4 1/4 1/8 1/4 : : 8 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Salad Dressing

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

Ingredient -- Preparation Method -------------------------------buttermilk eggs white wine vinegar garlic salt coarsely ground black pepper cayenne pepper olive oil Bleu cheese -- crumbled Oregon hazelnuts -- roasted and chopped chopped parsley grated lemon rind

Combine buttermilk, eggs, vinegar, garlic, salt and both peppers in a blender or mixer bowl. Blend together until well mixed and slowly add olive oil. When the dressing is totally emulsified and creamy, reduce speed to low and add Bleu cheese, Oregon hazelnuts, parsley and lemon rind. When the ingredients are thoroughly mixed together, the dressing is ready to serve. Refrigerate any unused portion. Description: "This is a hearty dressing that is good on green salads, fruit salads, beef dinner salads and even a baked potato."

Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - Per serving: 419 Calories (kcal); 45g Total Fat; (95% calories from fat); 3g Protein; 1g Carbohydrate; 50mg Cholesterol; 205mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 20007 0 0 0 3677 0 0 * Exported from MasterCook * Oregon Hazelnut-Orange-Beef and Broccoli Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Beef Main Dishes

Dundee Hazelnuts The Oregon Hazelnut Industry

Amount Measure -------- -----------3/4 pound slices, about 1-inch) 1 1/2 tablespoons 1 teaspoon 1 tablespoon 2 1/2 cups 1 2/3 cup 1 teaspoon 1/3 cup 1 tablespoon 4 3/4 cup

Ingredient -- Preparation Method -------------------------------well-trimmed beef top sirloin steak -- (cut into thin soy sauce powdered ginger vegetable oil small broccoli florets red bell pepper -- cut into 1 thin strips salsa sauce sugar undiluted orange juice concentrate cornstarch green onions (4 to 5) -- cut into 1/2-inch pieces roasted and chopped Oregon hazelnuts

Slice meat into 1-inch pieces with all fat removed. Toss with soy sauce and ginger. Let stand for at least 10 minutes. Drain meat. Heat oil in frying pan and add the meat and quickly fry. Add the broccoli and red pepper. Add the salsa and cook until vegetables are tender crisp. Combine the orange juice and cornstarch and add to the meat mixture with the green onions and cook until thickened. Top with the hazelnuts and serve with rice, if desired. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - -

Per serving: 461 Calories (kcal); 32g Total Fat; (60% calories from fat); 22g Protein; 25g Carbohydrate; 53mg Cholesterol; 634mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4933 0 631 0 20011 0 1325 0 1007 0 3585 3677 * Exported from MasterCook * Oregon Trail Risotto-Oregon Hazelnut-Sausage Mix Recipe By Serving Size Categories Amount -------5 5 1 1/2 2 1 1 2 3/4 1/2 1/2 4 : : 6 Preparation Time :0:00 : Dundee Hazelnuts

The Oregon Hazelnut Industry

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

cups tablespoons

cup cup cup cups

Ingredient -- Preparation Method -------------------------------German sausages (1 1/2 lbs.) OR Italian sausages (1 1/2 lbs.) red onion -- coarsely chopped butter green pepper -- coarsely chopped red pepper -- coarsely chopped bananas -- sliced halved Oregon hazelnuts currants OR raisins cooked rice Salt and pepper -- to taste GARNISH hard-cooked eggs (2 - 3 eggs) -- sieved Finely chopped parsley, basil and chives

2

Brown the sausages in large frying pan or electric skillet. Drain sausage and cut into chunks. Melt butter in skillet and add chopped onions. Cover and cook until onions are barely tender. Add peppers and saut� until barely tender. Add rice, sausage and salt and pepper tossing with a fork until hot. Add raisins, bananas, and Oregon hazelnuts and carefully toss together. Season to taste. Serve on a heated platter. Top with sieved egg and herb mixture. Excellent brunch dish. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - Per serving: 642 Calories (kcal); 36g Total Fat; (49% calories from fat); 19g

Protein; 64g Carbohydrate; 124mg Cholesterol; 461mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2331 0 2130706543 0 0 0 0 0 3677 2130706543 0 0 0 0 0 0 3673 0 0 * Exported from MasterCook * Orzo Baked in Red Peppers Recipe By Serving Size Categories Amount -------8 2 2 1 1 1 1 2 4 6 3 1/2 1/2 : : 6 Preparation Time :0:00 : National Pasta Association

Pasta

Measure -----------ounces teaspoons cloves medium teaspoon teaspoon tablespoon cup cups ounces medium teaspoons

Ingredient -- Preparation Method -------------------------------Orzo, Ditalini or other small pasta shape -- uncooked vegetable oil garlic -- minced onion -- finely diced celery stalk -- finely diced fresh thyme OR dried thyme chopped fresh parsley grated Parmesan cheese low-sodium chicken broth -- divided Provolone cheese -- grated and divided red bell peppers dry bread crumbs

Prepare pasta according to package directions; drain and set aside. Put the vegetable oil in a medium saucepan and warm over medium heat. Add garlic, onion and celery. Cover pan and let vegetables cook until very soft. Remove from heat. Stir in pasta, thyme, parsley, Parmesan cheese, salt, 1/2 cup of the chicken broth and half the Provolone. Preheat oven to 350�F. Cut the tops off the peppers and remove the seeds. Cut a small piece off the bottom of each pepper so they will stand up. Spoon the pasta mixture into each of the peppers and then set the peppers in a baking dish. Sprinkle 1/2 teaspoon bread crumbs on top of each pepper. Sprinkle remaining Provolone over top of each pepper. Pour the remaining 1 1/2 cups chicken broth around the peppers. Bake for 45 minutes, until peppers are brown on top and very tender. Remove peppers from baking dish with a spatula. Serve immediately. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 307 Calories (kcal); 10g Total Fat; (28% calories from fat); 18g

Protein; 40g Carbohydrate; 18mg Cholesterol; 325mg Sodium Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4318 0 0 0 0 0 0 2130706543 0 0 0 0 0 0 * Exported from MasterCook * Orzo Stuffed Zucchini Boats Recipe By Serving Size Categories Amount -------1 8 3 3 2 1 : : 8 Preparation Time :0:00 : National Pasta Association Side Dishes

Pasta

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

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

Ingredient -- Preparation Method -------------------------------Orzo, Ditalini, or other small pasta shape -- uncooked zucchini (5-inch) olive oil OR vegetable oil -- divided carrots -- shredded fresh mushrooms -- sliced scallions, white and green parts -- sliced garlic -- minced turkey ham -- chopped honey mustard fresh basil -- chopped OR dried basil salt black pepper Swiss cheese -- finely shredded

Prepare pasta according to package directions. Cook zucchini in boiling water 4 minutes or until crisp-tender; drain. Cut in half lengthwise. Scoop out centers, leaving a 1/4-inch shell; set aside. Chop centers, reserving 1 cup for filling. Cook carrots, mushrooms, scallions and garlic in 2 tablespoons oil in large skillet over medium heat 3 minutes. Stir in turkey ham and reserved chopped cooked zucchini. Cook 1 minute. Drain pasta. Place in large mixing bowl. Stir in honey mustard, basil, salt, pepper and remaining 1 tablespoon olive oil; mix well. Add vegetable and ham mixture; toss until combined. Preheat oven to 375�F. Fill each zucchini shell with 1/2 cup pasta mixture. Sprinkle each with 1 tablespoon cheese. Bake on cookie sheet 8 to 10 minutes or until cheese is melted and filling is hot. Serve immediately. Garnish with fresh basil leaves, if desired. Source: "National Pasta Association" S(Internet address):

"http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 396 Calories (kcal); 10g Total Fat; (22% calories from fat); 20g Protein; 57g Carbohydrate; 31mg Cholesterol; 643mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 4318 5663 0 0 2130706543 0 0 1337 0 1539 0 0 0 2130706543 0 0 26478 * Exported from MasterCook * Pan Poached Alaska Salmon Piccata Recipe By Serving Size Categories Amount -------1/2 2 1/8 2 1 1 : : 2 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

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

Ingredient -- Preparation Method -------------------------------water lemon juice chicken broth granules Alaska salmon steaks or fillets (4 to 6 ounce each) butter capers Black pepper -- to taste Chopped parsley -- for garnish Cooked noodles -- optional

Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken granules. Reduce heat to a simmer and place salmon steaks or fillets in pan. Cover and simmer over low heat 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Remove salmon from pan; keep warm. Boil remaining liquid in pan until it reduces to approximately 1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley. Serve on a bed of cooked noodles, if desired. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 184 Calories (kcal); 10g Total Fat; (48% calories from fat); 23g Protein; trace Carbohydrate; 75mg Cholesterol; 198mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 26441 4817 0 2478 0 0 0 * Exported from MasterCook * Pan-Seared Alaska Salmon with Orange Vinaigrette Recipe By Serving Size Categories Amount -------4 1 1 1/2 1 1/2 1 1 1/2 4 1 : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

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

Ingredient -- Preparation Method -------------------------------Alaska salmon steaks or fillets (6 to 8 ounces each) orange juice red onion -- minced lime juice honey-dijon mustard chili powder fat free Italian salad dressing fresh cilantro -- chopped olive oil Salt and pepper -- to taste

Preheat oven to 400�F. Lightly season the Alaska salmon fillets or steaks with salt and pepper. Heat an oven-proof saut� pan 2 minutes, then add 1 tablespoon of olive oil. Sear the salmon fillets/steaks on one side for 2 to 3 minutes. Turn salmon fillets/steaks over and place the entire pan into the oven. Bake 4 to 8 minutes, or until fish flakes easily when tested with a fork. To serve, make a 1 ounce pool of the Orange Vinaigrette Sauce in the center of 4 plates. Top with a salmon fillet/steak and garnish with 1 teaspoon of chopped cilantro. Orange Vinaigrette Sauce: Cook orange juice in a small saucepan over medium-high heat until it is reduced to the consistency of syrup (makes about 1/4 cup); let cool slightly. Place onion, lime juice, mustard and chili powder in a blender; add cooled syrup. Blend 30 seconds. Then, with blender running, slowly drizzle in the salad dressing so that the mixture emulsifies. Taste, adding salt and pepper as needed; hold aside. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 273 Calories (kcal); 10g Total Fat; (32% calories from fat); 35g Protein; 11g Carbohydrate; 88mg Cholesterol; 558mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 3404 0 0 0 20015 0 25018 0 0 0 * Exported from MasterCook * Party Pork Chops 'n Yams Recipe By Serving Size Categories : : 6 Preparation Time :0:15 : Main Dishes Pork

Nat. Pork Producers Council Seasonal/ Holiday

Amount -------6 2 2 2 1 3 1/4 1/8 1/3

Measure -----------tablespoons cups cups 8-ounce can tablespoons teaspoon teaspoon cup

Ingredient -- Preparation Method -------------------------------smoked pork loin chops -- cut 3/4-inch thick butter or margarine cooked mashed fresh yams OR cooked mashed fresh sweet potatoes crushed pineapple -- drained, reserve liquid maple syrup cinnamon salt black walnut pieces

Melt butter in large skillet. Brown pork chops over medium heat. Place pork chops in 13 � 9-inch baking pan. Combine yams, pineapple, maple syrup, cinnamon and salt; mix well. Spoon mixture onto pork chops. Sprinkle with nuts. Pour pineapple liquid into pan. Bake uncovered at 350�F for 25-30 minutes or until yams are thoroughly heated. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 339 Calories (kcal); 13g Total Fat; (34% calories from fat); 23g Protein; 33g Carbohydrate; 58mg Cholesterol; 187mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 4576 0 2130706543 0 5217 0 0 0 0 1580 * Exported from MasterCook * Party Potatoes Recipe By Serving Size Categories : : 10 Preparation Time :0:00 : Idaho Potato Commission

Side Dishes

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

Measure Ingredient -- Preparation Method ------------ -------------------------------pounds Idaho� Potatoes -- peeled and quartered pint sour cream 8-ounce package cream cheese teaspoon pepper teaspoon garlic salt teaspoon salt (or to taste) teaspoon onion salt tablespoons butter Paprika

In salted water, boil potatoes for 15 to 20 minutes or until potatoes are tender when pierced with a fork. Drain. Mash until smooth. Add next seven ingredients, beat until light and fluffy. Place potatoes in greased 2-qt. casserole and bake at 350�F for 30 minutes. Sprinkle with paprika and run briefly under broiler. Description: "These Party Potatoes from the "Junior League of Kansas City, Missouri" are a Thanksgiving tradition on Bunni Copaken's holiday table." Source: "The Idaho Potato Commission" S(Internet address): "http://www.famouspotatoes.org/" - - - - - - - - - - - - - - - - - - Per serving: 328 Calories (kcal); 15g Total Fat; (40% calories from fat); 7g Protein; 42g Carbohydrate; 41mg Cholesterol; 395mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Serving Ideas : For an autumn touch to your Thanksgiving buffet, heap potatoes into a hollow pumpkin or squash shell. NOTES : This dish may be refrigerated for two weeks or frozen. Nutr. Assoc. : 3740 0 0 0 0 1326 0 0 0 * Exported from MasterCook * Passion Potion Recipe By Serving Size Categories : : 2 Preparation Time :0:00 : Alcoholic Beverages

The National Honey Board

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

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

Ingredient -- Preparation Method -------------------------------pink grapefruit juice -- chilled honey Ice cubes rum* OR vodka*

Combine grapefruit juice and honey in pitcher; stir until honey is dissolved. Fill two 12-ounce glasses with ice. Pour 2 tablespoons rum over ice in each glass and add grapefruit juice mixture. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" Yield: "2 cups" - - - - - - - - - - - - - - - - - - Per serving: 233 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 43g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1 1/2 Other Carbohydrates NOTES : *If desired, omit rum or vodka and top each glass with 1/4 cup club soda. Nutr. Assoc. : 0 0 0 4793 0 2130706543 * Exported from MasterCook * Passion Zing Delight Recipe By Serving Size Categories Amount -------1 1 1 4 2 : : 1 Preparation Time :0:00 : Beverages

Stash Tea

Measure -----------1-ounce 1-ounce ounce ounces ounces

Ingredient -- Preparation Method -------------------------------shot cherry syrup combined shot apricot, raspberry and strawberry syrups half-&-half English Breakfast Tea club soda

Add tea to syrup mix. Add club soda. Shake with a topping of half-&-half. Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/" Yield: "9 ounces"

- - - - - - - - - - - - - - - - - - Per serving: 372 Calories (kcal); 3g Total Fat; (7% calories from fat); 14g Protein; 76g Carbohydrate; 10mg Cholesterol; 171mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 3 Other Carbohydrates Nutr. Assoc. : 2547 905143 704 5262 0 * Exported from MasterCook * Pasta Primavera with Sun-Dried Tomatoes Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Main Dishes Pasta

National Pasta Association Side Dishes

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

Measure -----------ounces tablespoon tablespoon cloves teaspoon cup small small cup medium cup cup cup cup cup

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

Ingredient -- Preparation Method -------------------------------Rotini, Twists, or Spirals -- uncooked olive oil OR vegetable oil garlic -- minced hot red pepper flakes tender fresh green beans -- cut into 1-inch pieces zucchini -- sliced yellow squash -- sliced thinly sliced carrot red onion -- cut into eighths chicken broth lightly packed fresh basil leaves -- chopped oil-packed sun-dried tomatoes -- chopped grated Parmesan cheese chopped fresh parsley

Prepare pasta according to package directions; drain. In medium skillet, heat oil and garlic. Stir in red pepper flakes. Add zucchini, squash, carrots and onion and stir-fry until tender-crisp, about 5 minutes. Add chicken broth and simmer 1 minute. In a large serving bowl, toss together pasta, vegetables, basil and sun-dried tomatoes. Garnish with Parmesan cheese and parsley and serve. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 363 Calories (kcal); 8g Total Fat; (19% calories from fat); 14g Protein; 61g Carbohydrate; 4mg Cholesterol; 186mg Sodium

Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4785 986 0 2130706543 0 4714 3568 0 0 0 0 4017 2154 1448 0 0 * Exported from MasterCook * Pasta Souffl� Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Bed and Breakfast Inns Main Dishes

California Egg Commission Pasta

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

Measure -----------dozen tablespoons tablespoons cups large cup

Ingredient -- Preparation Method -------------------------------ravioli of your choice butter flour milk Salt and pepper -- to taste California Fresh Eggs -- separated shredded Swiss cheese

Preheat oven to 400�. Cook the ravioli in boiling water until barely done and still firm. Drain, rinse and drain again. Melt butter in small saucepan. Add flour and stir until smooth. Add milk salt and pepper and cook over medium heat until thickened. Add egg yolks and Swiss cheese to sauce and mix well. Whip the egg whites into peaks and fold into the sauce. Place ravioli in souffl� dish and pour sauce over. Fold together gently. Bake 45 minutes. Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " - - - - - - - - - - - - - - - - - - Per serving: 1357 Calories (kcal); 61g Total Fat; (41% calories from fat); 65g Protein; 132g Carbohydrate; 816mg Cholesterol; 3787mg Sodium Food Exchanges: 8 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates NOTES : Hope-Bosworth House/Hope-Merrill House * Bed and Breakfast * P.O. Box 42 * Geyserville, CA 95441 * (707) 857-3356 Rosalie Hope has two inns across the street from each other. This is one of her unusual and delicious recipes. Nutr. Assoc. : 26957 0 0 0 0 3854 0 * Exported from MasterCook *

Pasta Stew with Rosemary Pork Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Main Dishes Pasta Soups/ Stews

National Pasta Association Pork

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

1 1/2 1/2 2 inch cubes 2 cups 2 tablespoons

Measure Ingredient -- Preparation Method ------------ -------------------------------ounces Ditalini, Orzo, or Alphabets -- uncooked teaspoon vegetable oil pound lean, boneless pork loin -- cut into 3/4-inch cubes teaspoon ground red pepper teaspoon black pepper cup chopped onion cup chopped celery 13 1/4-ounce cans fat-free, low-sodium beef broth tablespoons minced fresh rosemary OR teaspoons dried rosemary teaspoon salt medium sweet potatoes (about 3 cups) -- peeled and cut into 1chopped fresh spinach lime juice

Heat oil in a large Dutch oven or pot until hot. Add pork; cook until no longer pink, about 4 to 5 minutes. Drain well. Toss pork with red and black pepper in a bowl; set aside. Add 1/4 cup beef broth to pot; add onion and celery, and cook until tender. Add pork, remaining beef broth, rosemary and salt. Bring to a boil. Add pasta and sweet potatoes and boil, stirring occasionally, for 10 to 15 minutes or until pasta is done. Stir in spinach and lime juice. (Stew will continue to absorb liquid.) Serve immediately. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 333 Calories (kcal); 5g Total Fat; (13% calories from fat); 28g Protein; 44g Carbohydrate; 34mg Cholesterol; 261mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4318 0 26384 0 0 0 0 4006 3399 0 2130706543 0 5212 0 0 * Exported from MasterCook * Pasta with Italian Chicken and Scallions

Recipe By Serving Size Categories Amount -------12 12 2 2 2 1 2 1 1

: : 4 Preparation Time :0:00 : National Pasta Association Poultry

Pasta

Measure -----------ounces ounces cups cups bunches teaspoons teaspoon

Ingredient -- Preparation Method -------------------------------Fettuccine -- uncooked boneless, skinless chicken breasts non-fat Italian salad dressing water -- divided scallions or spring onions -- chopped chicken bouillon cube margarine Freshly ground black pepper -- to taste vegetable oil red bell pepper -- seeds and ribs removed, chopped Chopped parsley -- for garnish

Prepare pasta according to package directions; drain. In a large skillet, cook chicken in Italian dressing and water over medium-high heat until cooked through. Remove from pan and allow to cool slightly. Cut into bite-sized pieces. In a medium saucepan, bring 1 cup of water to a boil. Add the onions and bouillon cube. Cook until onions are soft, about 3 minutes. Drain and reserve liquid. Pur�e the onions with margarine and 1/2 cup of the reserved liquid in a food processor or blender until smooth. Season with freshly ground black pepper to taste. Toss with pasta. In a medium non-stick saut� pan, heat oil over medium-high heat. Add bell pepper and saut� until tender, about 3 to 4 minutes. Arrange pasta on a platter and top with chicken and bell pepper. Toss lightly. Garnish with parsley and serve. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 497 Calories (kcal); 6g Total Fat; (10% calories from fat); 31g Protein; 78g Carbohydrate; 49mg Cholesterol; 1955mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 3274 2314 4236 0 1337 0 0 0 0 0 0 * Exported from MasterCook * Pasta with Roasted Peppers and Broccoli Recipe By Serving Size : : 6 Preparation Time :0:00

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

: National Pasta Association Measure -----------pound tablespoons teaspoon pound 6-ounce jars cup

Pasta

Ingredient -- Preparation Method -------------------------------Mostaccioli, Ziti or other medium pasta shape -- uncooked vegetable oil hot red pepper flakes broccoli florets (6 cups) whole pimientos or roasted peppers -- drained and diced grated Parmesan cheese

Prepare pasta according to package directions. While pasta is cooking, warm the oil and red pepper flakes over medium heat for two minutes. Add the broccoli and saut� for 2-3 minutes. Add 1/2 cup water and cover. Cook broccoli until tender-crisp, about 3 minutes. When pasta is done, drain well. Toss the pasta with diced peppers. Season with salt and pepper to taste. Pour the broccoli over pasta, sprinkle with Parmesan cheese and serve. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 371 Calories (kcal); 7g Total Fat; (17% calories from fat); 14g Protein; 63g Carbohydrate; 3mg Cholesterol; 96mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 323 0 4714 2358 4487 0 * Exported from MasterCook * Pasta with Rosemary, Chicken and Asparagus Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Main Dishes Pasta

National Pasta Association Poultry

Amount -------8

Ingredient -- Preparation Method -------------------------------Mostaccioli, Ziti or other medium pasta shape -- uncooked 1 tablespoon vegetable oil 1 clove garlic -- minced 1/2 teaspoon dried rosemary 10 ounces boneless, skinless chicken breast -- trimmed of fat and cut into bite-size, thin strips 16 asparagus spears (about 2 cups) -- sliced thin

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

1 2 2

1/2

OR 10-ounce package frozen asparagus -- thawed and drained, sliced thin cup chicken broth tablespoons parsley -- chopped tablespoons grated Parmesan cheese Salt and freshly ground pepper -- to taste

Prepare pasta according to package directions; drain. Heat vegetable oil in a deep skillet over medium heat. Add garlic and rosemary and cook 15 seconds. Add chicken and cook, tossing well, until lightly browned, about 3 minutes. Add asparagus, chicken broth, parsley and pasta to skillet. Increase heat to high and boil, stirring occasionally, until liquid has reduced enough to lightly cover pasta. Sprinkle Parmesan, salt and pepper over pasta and toss. Serve immediately. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 354 Calories (kcal); 6g Total Fat; (16% calories from fat); 28g Protein; 46g Carbohydrate; 43mg Cholesterol; 199mg Sodium Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 323 0 0 0 26034 2130706543 0 27135 0 0 0 20071 * Exported from MasterCook * Pasta with Salmon and Dill Recipe By Serving Size Categories Amount -------1 1 1 4 1 1 1 2 2 : : 6 Preparation Time :0:00 : Fish/ Seafood Pasta

National Pasta Association

Measure -----------pound pound 14-ounce can tablespoons cup cup tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------Radiatore, Wagon Wheels, or other medium pasta shape -- uncooked salmon steaks OR salmon -- drained Freshly ground pepper chopped fresh dill celery (3 stalks) -- chopped onion (1 medium) -- chopped carrot -- sliced vegetable oil lemon juice

1

tablespoon

white wine vinegar

Preheat oven to 350�F. Prepare pasta according to package directions; drain. Place the salmon in a non-reactive baking dish; season with pepper. Cover with aluminum foil and bake for 25 minutes. Remove the foil and cool. Remove the skin and bones; discard. Flake the salmon into large pieces and place in a large mixing bowl (if using canned salmon, place directly in the bowl and season with pepper). Add dill, celery, onion, carrot and pasta. In a small bowl, whisk together oil, lemon juice and vinegar. Add salmon and pasta and toss gently. Serve well chilled. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 449 Calories (kcal); 11g Total Fat; (21% calories from fat); 25g Protein; 61g Carbohydrate; 42mg Cholesterol; 61mg Sodium Food Exchanges: 4 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 320 56 0 2130706543 0 3360 2516 4288 0 0 0 0 * Exported from MasterCook * Pasta with Tomatoes, Red Peppers and Italian Sausages Recipe By Serving Size Categories Amount -------5 4 1 3 3 1 1 10 2/3 : : 6 Preparation Time :0:00 : Florida Tomato Committee Pasta

Main Dishes

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

Ingredient -- Preparation Method -------------------------------olive oil Italian sausages -- cut into 3/4 inch slices onion -- sliced thinly red peppers -- cored, seeded, and cut into slivers firm ripe red tomatoes -- peeled, seeded and diced Salt and freshly ground pepper salt rigatoni pasta basil leaves -- cut into strips Parmesan cheese -- freshly grated

In a medium frying pan warm 3 tablespoons of the olive oil over medium heat, add sausages, cover with lid and saut� until golden brown. Remove from pan and set aside. Add remaining 2 tablespoons oil to pan, warm over medium heat, add onion and saut� until golden. Add peppers and cook, turning them from time to time, for 5 to 7 minutes. Add tomatoes and cook for another 10 minutes. Salt and pepper to taste.

Bring 5 quarts of salted water to a boil. Add pasta and cook until tender, (firm to the bite), drain and transfer to a warm bowl. Add the vegetable mixture and basil, toss. Dust with cheese. and serve. Description: "Absolutely fabulous as it is or add favorite vegetables to create your own dish." Source: "Florida Tomato Committee" - - - - - - - - - - - - - - - - - - Per serving: 718 Calories (kcal); 39g Total Fat; (49% calories from fat); 25g Protein; 66g Carbohydrate; 64mg Cholesterol; 1795mg Sodium Food Exchanges: 4 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 3775 0 4713 26093 0 0 310 3333 0 * Exported from MasterCook * Pasta with Tuna, Artichokes and Peppers Recipe By Serving Size Categories Amount -------1 1 1 1 1/2 1/4 1/4 2 1 1/2 1 1/2 3/4 2 : : 8 Preparation Time :0:00 : Fish/ Seafood Pasta

National Pasta Association

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

Ingredient -- Preparation Method -------------------------------Penne, Mostaccioli or other medium pasta shape -- uncooked 7-ounce jar roasted red peppers -- drained and chopped 13 3/4-ounce jar artichoke hearts -- drained and chopped 6 1/8-ounce can chunk light tuna packed in water -- drained cup chopped fresh parsley cup olive oil OR cup vegetable oil tablespoons balsamic vinegar tablespoons chopped fresh rosemary OR teaspoons dried rosemary teaspoon coarsely ground black pepper cloves garlic -- minced

Cook pasta according to package directions. While pasta is cooking, combine red peppers and remaining ingredients in a medium bowl; stir well. When pasta is done, drain well and transfer to a large serving bowl. Add pepper-tuna mixture and toss. Add salt and pepper to taste. Serve immediately. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - Per serving: 330 Calories (kcal); 8g Total Fat; (21% calories from fat); 15g Protein; 50g Carbohydrate; 7mg Cholesterol; 127mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 323 0 0 26332 0 986 0 2130706543 0 0 0 2130706543 20072 0 * Exported from MasterCook * Pasta with Zucchini and Roasted Garlic Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Main Dishes Pasta

National Pasta Association Side Dishes

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

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

Ingredient -- Preparation Method -------------------------------Rotini, twists or spirals -- uncooked garlic -- peeled dried thyme dried rosemary -- crushed vegetable oil zucchini (about 5-6 cups) -- coarsely grated

Preheat oven or toaster oven to 450�F. Lay a 12-inch-square piece of foil on the counter and put the garlic on it. Sprinkle the thyme and rosemary over the garlic. Pour the oil over the garlic and herbs. Draw up the edges of the foil and make a sealed packet. Bake 20 minutes. While the garlic is baking, cook pasta according to package directions. Two minutes before pasta is done, add the zucchini to the pasta cooking water. Cook two minutes. Drain zucchini and pasta. Open the foil and mash the garlic lightly with a spoon. Toss with the pasta and zucchini, season with salt and pepper and serve. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 512 Calories (kcal); 9g Total Fat; (15% calories from fat); 17g Protein; 91g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4785 0 3159 0 0 5663 0

* Exported from MasterCook * Penne Pasta with Heart-Smart Smoked Alaska Salmon Cream Sauce Recipe By Serving Size Categories Amount -------1 1 1 1/2 1 1 1 3/4 1/2 : : 8 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Pasta

Fish/ Seafood

Measure Ingredient -- Preparation Method ------------ -------------------------------14 3/4-ounce can Alaska salmon -- drained and flaked pound penne pasta teaspoon liquid smoke cup white wine cup clam juice teaspoon garlic -- minced shallot -- minced cup evaporated skim milk tablespoon cornstarch Fresh dill -- chopped, to taste Salt and pepper -- to taste Olive oil cooking spray

Mix cornstarch with 2 tablespoons of evaporated skim milk, hold aside. Spray a saut� pan with cooking spray, add garlic, dill, shallot and 2 tablespoons of wine and cook for 2 minutes. Add the clam juice, liquid smoke and 3/4 of the salmon; cook for 5 minutes. Remove to a blender or food processor and process to your desired consistency. Add the cooked pasta and toss; cook to heated through. Taste, adding salt and pepper as needed. Serve, garnished with additional dill. Makes 6-8 servings. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 329 Calories (kcal); 4g Total Fat; (11% calories from fat); 20g Protein; 49g Carbohydrate; 30mg Cholesterol; 445mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2465 312 3965 1638 0 0 0 0 0 0 0 5440 * Exported from MasterCook * Penne with Zucchini and Parmesan Recipe By :

Serving Size Categories

: 4 Preparation Time :0:00 : Meatless Pasta Vegetarian

National Pasta Association Side Dishes

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

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

Ingredient -- Preparation Method -------------------------------Penne, Mostaccioli, or other medium pasta shape -- uncooked medium zucchini butter or margarine olive oil OR vegetable oil garlic -- minced hot red pepper flakes -- or to taste freshly grated Parmesan cheese Grated Parmesan cheese -- to taste

Cook pasta according to package directions. While pasta is cooking, grate zucchini. Heat butter and oil together in large skillet until mixture begins to bubble. Add grated zucchini and cook about 3 minutes. Add garlic and cook 1 more minute, stirring constantly. Stir in hot pepper flakes and 2/3 cup of grated Parmesan cheese. Heat 1 minute more. When pasta is done, drain well. Toss skillet mixture with pasta. Top with additional Parmesan, if desired. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 579 Calories (kcal); 15g Total Fat; (23% calories from fat); 21g Protein; 89g Carbohydrate; 26mg Cholesterol; 318mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 323 5663 0 0 0 2130706543 0 4714 1034 1034 * Exported from MasterCook * Peppercorn Beef Kabobs Recipe By Serving Size Categories Amount -------1 : : 4 Preparation Time :0:25 : Beef Texas Beef Council

Kabobs

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

Ingredient -- Preparation Method -------------------------------boneless beef sirloin steak -- cut 1-inch thick

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

teaspoons teaspoon teaspoon clove medium

black peppercorns -- crushed salt paprika garlic -- crushed onion -- cut into 12 wedges Cherry tomato halves, optional

Cut beef steak into 1-inch pieces. Combine peppercorns, salt, paprika and garlic in shallow dish. Add beef, toss to coat. Thread an equal number of beef pieces onto each of four 12-inch skewers along with three onion wedges. Place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 9 to 12 minutes for rare to medium, turning occasionally. Garnish with tomatoes, if desired. Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" - - - - - - - - - - - - - - - - - - Per serving: 252 Calories (kcal); 16g Total Fat; (59% calories from fat); 21g Protein; 4g Carbohydrate; 72mg Cholesterol; 326mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Medley of microwaved corn and peas. NOTES : Beef kabobs may also be grilled. Place on grid over medium coals. Grill 8 to 11 minutes. Nutr. Assoc. : 2210 0 0 0 0 0 2557 * Exported from MasterCook * Peppered Pork Roast with Cherry Salsa Recipe By Serving Size Categories Amount -------1/2 1/2 1/2 1/2 1/2 1 1/2 1 1/2 1 : : 6 Preparation Time :1:30 : Main Dishes Swift & Company

Pork

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

Ingredient -- Preparation Method -------------------------------chopped onion chopped bell pepper chopped green chilies dried cherries cherry jam vinegar chopped cilantro cracked black pepper (1 to 2 tablespoons)

2 3

teaspoons pounds

garlic salt boneless pork loin roast

To make cherry salsa, combine onion, bell pepper, cherries, jam, vinegar and cilantro. Mix well. Cover and chill several hours or overnight. Preheat oven to 250 degrees. Rub pepper and garlic salt into pork roast, covering all surfaces. Place pork in a shallow pan and roast for 1 hour or until internal temperature reached 155-160�F. Slice and serve with cherry salsa. Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 313 Calories (kcal); 8g Total Fat; (23% calories from fat); 30g Protein; 31g Carbohydrate; 71mg Cholesterol; 887mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 20088 27203 0 761 0 0 161 0 4575 * Exported from MasterCook * Pesto Chicken Manicotti Recipe By Serving Size Categories Amount -------8 1 16 1 1/2 2 1/2 1 3/4 3 : : 8 Preparation Time :0:00 : National Pasta Association Poultry

Pasta

Measure Ingredient -- Preparation Method ------------ -------------------------------ounces Manicotti Shells -- uncooked 10-ounce package frozen chopped spinach -- thawed and drained ounces part-skim Ricotta cheese cup grated Parmesan cheese -- divided cup egg substitute cups diced cooked chicken breast tablespoon basil teaspoon pepper cups low-sodium tomato sauce or spaghetti sauce

Prepare manicotti according to package directions; while pasta is cooking, squeeze all the water out of the spinach. When pasta is done, drain and set aside. Preheat oven to 350�F. Mix together Ricotta cheese, 1/2 cup Parmesan cheese and egg substitute. Stir in remaining ingredients except tomato sauce. Spoon the cheese mixture into the manicotti shells and lay in a 9 � 13-inch pan and a 9 � 9-inch pan, or a pan large enough to hold all stuffed manicotti.

Cover with tomato sauce and sprinkle with the remaining 1/2 cup Parmesan cheese. Cover and bake 20 minutes. Remove cover and bake an additional 15 minutes, until cheese is golden brown. Serves 6 to 8 Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 369 Calories (kcal); 11g Total Fat; (27% calories from fat); 32g Protein; 34g Carbohydrate; 63mg Cholesterol; 372mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 305 0 0 0 0 4732 0 0 26429 0 * Exported from MasterCook * Pesto French Bread Recipe By Serving Size Categories Amount -------2 1 1/3 2 6 1 2/3 2 1 1 1 tablespoon : : 24 Preparation Time :0:00 : Breads

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------warm water (105� to 115�F) Fleischmann's� Active Dry Yeast plus 2 tablespoons olive oil salt all-purpose flour (6 to 6 1/2 cups) finely chopped fresh parsley grated Parmesan cheese dried basil leaves garlic (1 to 2 cloves) -- minced Cornmeal egg white beaten with water

Place 1/4 cup warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, 2 tablespoons oil, salt and 2 cups flour; blend well. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. In small bowl, combine remaining oil, parsley, Parmesan cheese, basil and garlic; reserve.

Punch dough down. Remove dough to lightly floured surface; divide in half. Roll each to 15- � 12-inch rectangle. Spread each with 1/2 basil mixture to within 1/2-inch of edges. Beginning at long end of each, roll up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth. Place loaves, seam sides down, on large greased baking sheet sprinkled with cornmeal. With sharp knife, make one lengthwise cut (1/8-inch deep) on top of each loaf to within 1- inch of ends. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 to 45 minutes. Brush egg white mixture on loaves. Bake at 400�F for 25 to 30 minutes or until done. Remove from sheet; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Loaves" - - - - - - - - - - - - - - - - - - Per serving: 154 Calories (kcal); 4g Total Fat; (23% calories from fat); 5g Protein; 24g Carbohydrate; 2mg Cholesterol; 224mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5472 26366 986 0 14 0 0 3091 620 0 0 0 0 * Exported from MasterCook * Pita Burgers with Cucumber-Yogurt Sauce Recipe By Serving Size Categories Amount -------1 1/2 1/3 2 1/4 2 1 : : 4 Preparation Time :0:00 : Beef Texas Beef Council

Sandwiches and Burgers

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

Ingredient -- Preparation Method -------------------------------lean ground beef plain lowfat yogurt cucumber -- chopped Pepper-Herb Mix -- divided (see recipe) salt pita pocket breads -- halved and warmed tomato -- cut in 8 thin slices

Combine yogurt, cucumber, 1/2 teaspoon herb mix and salt in a small bowl; reserve. Shape ground beef into four 1/2 inch thick patties. Sprinkle remaining 1 1/2 teaspoons herb mix over both sides of patties. Meanwhile, heat large nonstick skillet over medium heat 5 minutes. Place patties in skillet and cook 6 to 8 minutes, turning once.

Season with salt, if desired. To serve, place a burger in each pita half; add 2 tomato slices and yogurt sauce as desired. Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" Start to Finish Time: "0:18" - - - - - - - - - - - - - - - - - - Per serving: 340 Calories (kcal); 15g Total Fat; (39% calories from fat); 27g Protein; 24g Carbohydrate; 72mg Cholesterol; 634mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Serving Ideas : Fresh fruit. Nutr. Assoc. : 9018 0 0 0 0 4513 0 * Exported from MasterCook * Pepper-Herb Mix Recipe By Serving Size Categories Amount -------2 1 1 1 1/2 : : 0 Preparation Time :0:00 : Burgers/Sandwiches

The Texas Beef Council

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

Ingredient -- Preparation Method -------------------------------dried basil leaves lemon-pepper onion powder rubbed sage

Combine ingredients. Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" - - - - - - - - - - - - - - - - - - Per serving: 64 Calories (kcal); 1g Total Fat; (8% calories from fat); 3g Protein; 14g Carbohydrate; 0mg Cholesterol; 1027mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3091 3899 0 3403

* Exported from MasterCook * Plantain and Chicken Curry Recipe By Serving Size Categories Amount -------1 1 1 1 2 3 3 1/2 stick medium teaspoons teaspoons pint tablespoons : : 2 Preparation Time :0:00 : Poultry

Turbana Corporation

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

1/4

Ingredient -- Preparation Method -------------------------------very ripe plantain (yellow skin with black spots) -- cubed chicken breast -- cubed sliced onion butter apple -- peeled and cut into cubes flaked coconut curry powder heavy cream flour

Boil chicken pieces until tender in about 2 cups of water. Remove from heat, strain chicken and save broth. Cut chicken into bite size cubes. In a sauce pan, saut� onions and apples in butter. Add bay leaf, coconut flakes, and curry powder. Sprinkle with flour and saut� for 3 minutes. While stirring, add reserved broth (should be about 1 1/2 cups). When sauce is smooth, add salt and pepper to taste. Add Cream, plantain and chicken. Simmer for 10 minutes. Serve over a bed of rice and garnish with coconut flakes. Source: "Turbana Corporation" S(Internet address): "http://www.turbana.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 889 Calories (kcal); 60g Total Fat; (59% calories from fat); 35g Protein; 57g Carbohydrate; 236mg Cholesterol; 359mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 487 0 0 0 0 2737 0 0 0 * Exported from MasterCook * Plantain Casserole Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Casseroles Turbana Corporation

Plantains

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

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

ounces cup tablespoons cup tablespoons

Ingredient -- Preparation Method -------------------------------ripe plantains sweet potatoes ginger snap cookies -- crushed raisins water butter or substitute orange juice sugar

Cook sweet potatoes. Peel and slice 1/3 inch thick. Cook ripe plantains in water. Peel and slice in eight pieces crosswise. In a casserole arrange one layer of sweet potatoes, mix ginger snap crumbs and raisins and sprinkle with crumbs mixture; dot layers with butter or substitute. Place one layer of plantains, sprinkle with the crumbs mixture. Alternate using all potatoes and plantains, and ginger snap crumbs. Boil together orange juice, water and sugar and pour over layers. Bake covered in a 400� degrees oven for 25 minutes. Uncover and leave in oven for and additional 5 minutes. Serve with roast pork or lamb. Source: "Turbana Corporation" S(Internet address): "http://www.turbana.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 301 Calories (kcal); 5g Total Fat; (15% calories from fat); 3g Protein; 65g Carbohydrate; 10mg Cholesterol; 114mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 3521 0 0 222 0 0 * Exported from MasterCook * Plum Ginger Chicken Salad Recipe By Serving Size Categories Amount -------1 2 4 2 2 1 1/2 : : 6 Preparation Time :0:00 : Poultry The Rice Council

Salads

1/2

Measure Ingredient -- Preparation Method ------------ -------------------------------4 ounce package long grain and wild rice mix (one 4 to 6-oz package) cups cooked boneless chicken breast cubes cup sliced green onions plums -- sliced tablespoons vegetable oil tablespoons lemon juice tablespoon soy sauce teaspoon ground ginger

Prepare rice mix as directed; cool to room temperature. Combine rice, chicken, green onions and sliced plums in large mixing bowl. To prepare dressing, combine oil, lemon juice, soy sauce and ginger; pour over rice mixture and toss lightly. Chill until served. Source: "The Rice Council" S(Internet address): "http://www.usarice.com/domestic/recipes/" - - - - - - - - - - - - - - - - - - Per serving: 230 Calories (kcal); 9g Total Fat; (33% calories from fat); 17g Protein; 21g Carbohydrate; 39mg Cholesterol; 207mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1651 4746 0 0 0 0 0 0 * Exported from MasterCook * Plum-Glazed Pork Cutlets Recipe By Serving Size Categories Amount -------1 1 1 1/2 1/4 2 1 : : 4 Preparation Time :0:15 : Main Dishes Pork

Nat. Pork Producers Council

Measure -----------pound teaspoon 8-ounce jar cup teaspoons teaspoon

Ingredient -- Preparation Method -------------------------------boneless pork leg cutlets -- 1/2-inch thick vegetable oil plum jelly or preserves onion -- chopped wine vinegar soy sauce ground ginger

Heat oil in nonstick skillet over medium-high heat. Brown pork on both sides. Add remaining ingredients, cover and simmer 10-12 minutes. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:10" - - - - - - - - - - - - - - - - - - Per serving: 293 Calories (kcal); 6g Total Fat; (18% calories from fat); 21g Protein; 39g Carbohydrate; 51mg Cholesterol; 214mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 2 1/2

Other Carbohydrates Nutr. Assoc. : 5782 0 5688 0 0 0 0 * Exported from MasterCook * Pollock Quesadillas with Pineapple Salsa Recipe By Serving Size Categories Amount -------1 1 2 12 1/2 1/2 1 6 1 1/2 3/4 2 1/2 : : 6 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Fish/ Seafood

Appetizers/ Snacks

Measure -----------pound tablespoon ounces ounces medium cups cup teaspoons

Ingredient -- Preparation Method -------------------------------Alaska pollock fillets -- thawed if necessary cracked black pepper canola oil -- divided pepper jack or jack cheese -- grated red bell pepper -- cut in strips green bell pepper -- cut in strips red onion -- cut in strips (12-inch) flour tortillas salsa pineapple chunks fresh cilantro -- chopped fine Salt and pepper -- to taste

Mix salsa, pineapple chunks and 1/2 teaspoon cilantro together; taste, adding salt and pepper as needed. Refrigerate. Preheat oven to 450�F. Mix 1 ounce oil, the cracked pepper and a pinch of salt in a bowl. Add the Alaska pollock fillets; toss to coat. Heat an oven-proof saut� pan. Sear the Alaska pollock fillets in the hot saut� pan for 30 seconds on each side. Place the entire pan in the oven and cook 10 minutes; remove pan from the oven. Flake fillets into a large bowl. Return the saut� pan to the stove. Add bell pepper and onion strips; cook over medium-high heat until lightly browned. Place pepper and onion strips in bowl with Alaska pollock flakes. Add remaining cilantro and mix well, adding salt and pepper to taste. The tortillas will be folded over. With this in mind, sprinkle 2 ounces of cheese onto the lower half of each tortilla. Top with 2-3 ounces of Alaska pollock and pepper mixture. Fold over tortillas and fry in the remaining oil until the cheese melts and the tortilla is crisp on both sides, turning once. To serve, cut each quesadilla into 3 wedges and place on a plate with 3/4 cup of chilled salsa mixture. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 637 Calories (kcal); 33g Total Fat; (46% calories from fat); 35g

Protein; 51g Carbohydrate; 104mg Cholesterol; 1006mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4536 0 0 916 0 0 0 3310 0 4494 0 0 * Exported from MasterCook * Pollock with Orange Sauce Recipe By Serving Size Categories Amount -------1/2 1 1/4 1 1/4 1 1 : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Main Dishes

Fish/ Seafood

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

Ingredient -- Preparation Method -------------------------------orange juice lemon juice thinly sliced green onion fresh mint -- chopped OR dried mint Alaska pollock fillet -- thawed if necessary oil (up to 2 tablespoons) Orange slices -- (optional) Parsley sprigs SEASONED FLOUR flour grated orange peel salt pepper

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

cup teaspoon teaspoon teaspoon

Combine orange juice, lemon juice, onion and mint. Marinate Alaska pollock in mixture 15 minutes. Remove fillets from marinade, dip in seasoned flour. Pan-fry in oil on medium-high heat allowing 10 minutes total cooking time per inch of thickness measured at its thickest part until fish flakes easily when tested with a fork; turn fillets halfway through cooking time. Remove fillets to platter; keep warm. Add marinade to skillet; reduce volume by half to about 1/3 cup. Spoon mixture over Alaska pollock. Garnish with orange slices and parsley. Seasoned Flour: Combine flour, grated orange peel, salt and pepper; mix well. Makes 1/4 cup. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 168 Calories (kcal); 4g Total Fat; (24% calories from fat); 21g Protein; 10g Carbohydrate; 81mg Cholesterol; 247mg Sodium

Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 20031 3383 0 2130706543 4536 4267 4312 20143 0 0 0 0 0 0 * Exported from MasterCook * Pork and Asparagus in Ginger Sauce Recipe By Serving Size Categories Amount -------1 3 3 3 2 2 1 1 1 1/2 2 : : 4 Preparation Time :0:00 : Main Dishes Swift & Company

Pork

Measure Ingredient -- Preparation Method ------------ -------------------------------pound pork tenderloin tablespoons reduced-sodium soy sauce tablespoons dry sherry teaspoons grated fresh ginger cloves garlic -- minced tablespoons vegetable oil 10-ounce package asparagus pieces -- defrosted small red bell pepper -- cut into thin strips and halved teaspoons cornstarch tablespoons toasted sliced almonds

Partially freeze pork tenderloin to firm; slice across the grain into 1/4-inch thick strips. Combine soy sauce, dry sherry, ginger, and garlic. Place pork strips and marinade in plastic bag or utility dish, turning to coat. Close bag securely or cover dish and marinade in refrigerator 1 hour. Drain off marinade; reserve. Heat oil in large nonstick frying pan over medium-high heat. Stir-fry pork strips (1/2 at a time), turning constantly. Remove pork from pan with slotted spoon; reserve. Add asparagus and red pepper strips; stir-fry 1 to 2 minutes or until heated through. Stir cornstarch into reserved marinade. Add marinade mixture to pan; cook and stir until sauce thickens. Return pork to pan and heat through. Garnish with almonds. Serve immediately. Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 275 Calories (kcal); 13g Total Fat; (44% calories from fat); 28g Protein; 9g Carbohydrate; 74mg Cholesterol; 515mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 630 0 0 2091 0 0 5282

* Exported from MasterCook * Pork and Rice Salad with Dried Cherries Recipe By Serving Size Categories : : 6 Preparation Time :0:20 : Nat. Pork Producers Council Salads

Pork

Amount Measure -------- -----------4 2 tablespoons 2 tablespoons 1 large teaspoons grated peel) 2 teaspoons 1/2 teaspoon 3 cups 1/4 cup 1/4 cup

Ingredient -- Preparation Method -------------------------------boneless pork chops -- 1/2-inch thick vegetable oil lemon juice orange (or 2 medium) -- peeled and segmented (remove 2 brown sugar salt cooked brown rice chopped toasted pecans -- plus extra for garnish dried cherries -- coarsely chopped Leaf lettuce

Place pork chops between two layers of plastic wrap; pound to 1/4-inch thickness. Place pork in a shallow bowl. In a small bowl, combine oil, lemon juice, orange peel, sugar and salt; mix well. Remove 1/2 tablespoon of oil mixture and brush on both sides of pork. In a medium nonstick skillet, brown pork over medium-high heat 3-4 minutes on each side. In a medium bowl, combine rice, orange segments, pecans, cherries and remaining oil mixture; mix well. Arrange lettuce on a platter; mound rice in center. Cut pork into strips about 1/4 � 1/4 � 2 inches; place on rice. Garnish with pecans. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 317 Calories (kcal); 13g Total Fat; (36% calories from fat); 17g Protein; 33g Carbohydrate; 36mg Cholesterol; 201mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5783 0 0 26406 0 0 0 20148 26525 2130706543 * Exported from MasterCook * Pork Chops & Blackberry Sauce Recipe By Serving Size : : 4 Preparation Time :0:00

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

: Main Dishes Pork Measure -----------tablespoons cup cup cup cup cup tablespoon cup

Oregon Raspberry & Blackberry

1

Ingredient -- Preparation Method -------------------------------pork chops -- center cut Small amount of oil for pan-frying butter yellow onion -- chopped sherry blackberry pur�e currant jelly chicken stock cornstarch blackberries

Add small amount of oil to pan. Brown chops on both sides; reduce heat and continue cooking until no pink remains, and meat is well-cooked. Remove to platter and keep warm. Melt butter in saucepan. Add onion and saut� until transparent. Add sherry and simmer until reduced by 1/3. Mix unsweetened blackberry pur�e, currant jelly, chicken stock and cornstarch together. Add to hot sherry in small amounts, mixing and stirring until thickened. Remove from heat and gently fold in blackberries. Pour over pork chops to serve. Description: "This versatile sauce is delicious over pork chops, curried chicken, or braised chicken breasts." Source: "Oregon Raspberry & Blackberry Commission" S(Internet address): "http://www.oregon-berries.com/" - - - - - - - - - - - - - - - - - - Per serving: 404 Calories (kcal); 21g Total Fat; (50% calories from fat); 24g Protein; 22g Carbohydrate; 89mg Cholesterol; 260mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 166 0 0 0 0 * Exported from MasterCook * Pork Chops Flamb� Recipe By Serving Size Categories Amount -------6 1 : : 6 Preparation Time :0:10 : Main Dishes Pork

Nat. Pork Producers Council

Measure -----------teaspoon

Ingredient -- Preparation Method -------------------------------pork loin chops -- butterflied, 1/2 inch thick olive oil

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

cup tablespoon cup cup teaspoon

sliced green onion orange peel orange liqueur orange juice dried basil

Heat oil in a nonstick skillet. Add green onion and orange peel; saut� 3 to 4 minutes or till onion is almost tender. Remove onion and orange peel; set aside. Add pork chops and brown on both sides over medium heat; add onion and orange peel. Add half of the orange liqueur, the orange juice and basil. simmer 8 to 10 minutes or till chops are done. Transfer the a chafing dish, if desired. In a small saucepan gently heat orange liqueur. (Do not boil.) Ignite with a long match and chops. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:12" - - - - - - - - - - - - - - - - - - Per serving: 235 Calories (kcal); 7g Total Fat; (35% calories from fat); 22g Protein; 8g Carbohydrate; 67mg Cholesterol; 53mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5788 0 20030 0 0 0 0 * Exported from MasterCook * Pork Chops in Grape Sauce Recipe By Serving Size Categories Amount -------2 4 1 1 : : 2 Preparation Time :0:20 : Main Dishes Pork Cover and pork chops to the remaining pour over

Nat. Pork Producers Council

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

tablespoons cup tablespoon

Ingredient -- Preparation Method -------------------------------boneless pork chops -- 1-inch thick Olive oil Salt and freshly ground black pepper balsamic vinegar red or green seedless grapes butter

Heat a skillet over medium-high heat. Brush each chop lightly with olive oil and sprinkle with salt and pepper. Brown chops on each side; remove chops from pan. Add balsamic vinegar to skillet, scraping up any browned bits on the

bottom of the pan with a wooden spoon. Add grapes, tossing to coat with vinegar. Return chops to skillet, spooning juices over chops. Cover tightly; cook over low heat for 7-8 minutes, until chops are just done. With keep over over a slotted spoon, transfer the chops and grapes to a serving platter; warm. Stir the butter into the sauce until melted. Cook, uncovered, medium-high heat until the sauce thickens slightly. Spoon the sauce the chops and grapes.

Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 293 Calories (kcal); 17g Total Fat; (51% calories from fat); 21g Protein; 15g Carbohydrate; 75mg Cholesterol; 110mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4592 0 4826 0 4881 0 * Exported from MasterCook * Pork Chops with Cinnamon-Raisin Sauce Recipe By Serving Size Categories Amount -------4 1/4 1/8 1/8 1/8 1 3/4 3 3/4 2 1 : : 4 Preparation Time :0:25 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless pork loin chops -- butterflied salt ground cinnamon ground cloves freshly ground pepper vegetable oil chopped onion garlic -- minced orange juice raisins capers -- rinsed, drained Fresh orange slices (optional) Parsley sprigs (optional)

Place 1 pork chop between 2 pieces of plastic wrap. Working from center, lightly pound chop with flat side of meat mallet or rolling pin until 1/4-inch thick; remove plastic wrap. Repeat with remaining chops. In small bowl, combine salt, cinnamon, cloves and pepper; blend well. Sprinkle seasoning mixture over each flattened chop. Heat oil in large skillet over medium-high heat. Add chops; cook 3 minutes per side or until pork is tender. Place chops on serving plate; keep warm.

In same skillet, add onion and garlic; cook over medium heat 3-4 minutes, stirring frequently. Reduce heat to low. Add orange juice, raisins and capers; cover and simmer about 5 minutes, stirring occasionally. Spoon onion-raisin mixture over cooked chops. Garnish with orange slices and parsley sprigs, if desired. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 235 Calories (kcal); 10g Total Fat; (40% calories from fat); 23g Protein; 12g Carbohydrate; 66mg Cholesterol; 193mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5789 0 0 0 0 0 0 0 0 0 0 2130706543 2130706543 * Exported from MasterCook * Pork Chops with Orange-Mustard Sauce Recipe By Serving Size Categories : : 6 Preparation Time :0:30 : Main Dishes Swift & Company

Pork

Amount Measure -------- -----------1 1/2 pounds cut into 6 equal pieces 1/8 teaspoon 1 tablespoon 1/3 cup 3 tablespoons 2 tablespoons 1 tablespoon 1 teaspoon 2 cloves

Ingredient -- Preparation Method -------------------------------Armour boneless pork loin -- trimmed of visible fat and ground pepper vegetable oil orange juice reduced-sodium soy sauce honey Dijon mustard finely chopped fresh gingerroot garlic -- crushed Fresh sliced oranges (optional) Watercress sprigs (optional)

Sprinkle each pork slice with pepper. Heat oil in large skillet over medium heat. Add pork slices; brown 3 to 4 minutes per side. Remove from skillet; drain well. Wipe skillet with paper towel to remove excess oil. Return pork slices to skillet. Meanwhile, combine orange juice, soy sauce, honey, mustard, ginger root and garlic. Pour mixture over pork. Cover and simmer over low heat 10 to 12 minutes or until pork is tender. Place pork slices on serving plate. Continue to cook sauce to desired thickness; spoon 1/2 over pork. Garnish with orange slices and watercress, if desired. Pass remaining sauce.

Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 208 Calories (kcal); 11g Total Fat; (42% calories from fat); 23g Protein; 9g Carbohydrate; 35mg Cholesterol; 798mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 888 0 0 0 0 0 0 630 0 0 0 * Exported from MasterCook * Pork Chops with Oranges, Green Onions and Coriander Recipe By Serving Size Categories Amount -------2 1 1/2 1 3 2/3 1 1/2 1/2 : : 2 Preparation Time :0:20 : Main Dishes Pork

Nat. Pork Producers Council

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

teaspoons medium cup teaspoons teaspoon

Ingredient -- Preparation Method -------------------------------boneless pork chops -- 3/4-inch thick Vegetable oil Salt and pepper butter orange -- peeled and sliced green onions -- sliced orange juice flour ground coriander Salt and pepper -- to taste

Heat a heavy skillet over medium-high heat. Brush chops lightly with oil and sprinkle with salt and pepper. Cook chops for 5-6 minutes, turning occasionally, until evenly browned on both sides. Remove pork chops; keep warm. Melt butter in skillet over medium heat, cook orange slices and green onions in butter until oranges are heated through. Arrange oranges on top of pork chops; keep warm. Stir together orange juice, flour and seasonings, add to skillet. Cook, stirring constantly, until sauce thickens. Spoon sauce over chops and oranges. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 240 Calories (kcal); 8g Total Fat; (30% calories from fat); 22g Protein; 20g Carbohydrate; 59mg Cholesterol; 76mg Sodium

Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5782 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pork Chops with Red Onions and Fennel Seed Recipe By Serving Size Categories Amount -------4 1 2 2 2 3 3 1/4 : : 4 Preparation Time :0:20 : Main Dishes Pork

Nat. Pork Producers Council

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

tablespoon large teaspoons teaspoons teaspoon tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------boneless pork chops -- 3/4-inch thick Olive oil Salt, cayenne and black pepper olive oil red onions -- thinly sliced sugar fennel seed -- crushed crushed red pepper red wine vinegar water

Heat a large skillet over medium-high heat. Brush chops lightly with olive oil and season on both sides with salt, cayenne and black pepper. Brown chops on each side; remove chops from pan. Heat 1 tablespoon olive oil in the same skillet. Add onions, fennel seed and crushed red pepper. Cook over medium-high heat until onions are tender but not brown, stirring. Add the vinegar and water; cook for 1 minute more, stirring occasionally. Return chops to skillet. Cover tightly; cook over low heat for 5-6 minutes or until chops are just done. Serve onion mixture with chops. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 204 Calories (kcal); 9g Total Fat; (37% calories from fat); 21g Protein; 10g Carbohydrate; 51mg Cholesterol; 46mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5782 0 4826 0 0 0 0 0 0 0 * Exported from MasterCook *

Pork Cordon Bleu Recipe By Serving Size Categories Amount -------4 2 2 1 1/2 1 1 1/2 2 : : 4 Preparation Time :0:20 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless pork chops -- each about 4 ounces proscuitto or wafer-thin ham Swiss cheese -- cut into 2 � 1/4" rectangles dried thyme leaves flour egg -- beaten with water water fine dry bread crumbs butter

Slice each chop lengthwise almost in half to butterfly. Between two pieces of plastic wrap, pound each butterflied chop to 1/8-inch thickness. On half of each chop, place 1 ounce prosciutto and 1 piece of cheese. Sprinkle with 1/4 teaspoon thyme. Roll chops to enclose filling. Coat with flour, dip in egg wash and roll in bread crumbs. In large frying pan, melt butter. Add pork and cook 10-12 minutes, turning frequently to brown all sides. Garnish with lemon wedges and parsley. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 357 Calories (kcal); 14g Total Fat; (36% calories from fat); 33g Protein; 23g Carbohydrate; 126mg Cholesterol; 611mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5782 4633 0 3159 0 0 0 20080 0 * Exported from MasterCook * Pork Loin with Spinach-Bacon Stuffing Recipe By Serving Size Categories Amount -------2 1/2 2 : : 6 Preparation Time :0:00 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------single pork loin roast chopped onion garlic, minced

1 1 6 3 1 1 1/2

1/4

OR teaspoon bottled minced garlic tablespoon olive oil 5-ounce package frozen chopped spinach -- thawed, well drained slices bacon -- cooked well done, drained and crumbled tablespoons grated Parmesan cheese tablespoon Dijon-style mustard teaspoon dried basil -- crushed teaspoon pepper

Butterfly pork loin by cutting roast horizontally to within 1/4-inch of the other side. Do not cut all the way through. Open out and pound to 8 � 8-inch rectangle. Meanwhile, cook onion and garlic in hot oil until tender; remove from heat. Press well-drained spinach between several sheets of paper towels to remove moisture. Add to onion mixture along with crumbled bacon, Parmesan cheese, mustard, basil and pepper. Mix well. Spread spinach mixture on pork rectangle. Roll up into a spiral. Tie with kitchen string to secure. Place pork in shallow pan and roast in a 350 degree F. oven for 45-50 minutes, until internal temperature (measured with a meat thermometer) reads 155�F. Remove from oven, let rest 5 minutes. Slice to serve, removing string. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 282 Calories (kcal); 17g Total Fat; (51% calories from fat); 33g Protein; 2g Carbohydrate; 55mg Cholesterol; 810mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 888 0 20130 0 2130706543 0 0 0 0 0 0 0 * Exported from MasterCook * Pork Loin with Zesty Honey Sauce Recipe By Serving Size Categories Amount -------1 3/4 1/4 2 1 1 : : 8 : Pork Preparation Time :0:00 The National Honey Board Ingredient -- Preparation Method -------------------------------chili sauce honey minced onion dry red wine Worcestershire sauce Dijon mustard

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

1

3-pound

lean pork loin

Combine all ingredients except pork in large saucepan. Bring to a boil over medium-high heat, stirring constantly. Remove from heat and keep warm. Grill pork, covered, over medium-hot coals, turning and basting frequently with honey sauce about 1 hour or until meat thermometer registers 155 to 160�F. Remove from grill; cover and keep warm 15 minutes. Serve sliced with additional honey sauce. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 254 Calories (kcal); 6g Total Fat; (20% calories from fat); 22g Protein; 29g Carbohydrate; 53mg Cholesterol; 81mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 4575 * Exported from MasterCook * Pork Medallions with Creamy Caper Sauce Recipe By Serving Size Categories Amount -------1 1/2 2 1/4 2/3 2/3 1 1/8 2 : : 6 Preparation Time :0:15 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------pork tenderloins (about 2 whole) butter or margarine salt dry white wine light cream garlic -- minced white pepper capers -- drained

Cut each tenderloin crosswise into six 1-inch thick slices. With a meat mallet or cleaver, pound each slice to 1/2-inch thickness. In a large skillet cook pork medallions in hot butter over medium heat about 3-4 minutes on each side. Remove pork to a warm platter; season with salt. Keep warm. For the sauce, add wine to skillet drippings. Bring to boiling, scraping up any browned bits in skillet. Add cream, garlic and pepper. Cook and stir 3 minutes or until thickened. Remove from heat, stir in capers. To serve, pour sauce over pork. Source:

"National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 241 Calories (kcal); 13g Total Fat; (52% calories from fat); 25g Protein; 1g Carbohydrate; 102mg Cholesterol; 222mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1169 0 0 0 0 0 0 0 * Exported from MasterCook * Pork Medallions with Sherry and Orange Recipe By Serving Size Categories Amount -------1 1/2 1/4 1/4 1/4 1/2 1 1/2 1/4 1/4 1/2 1 2 : : 6 Preparation Time :0:10 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------pork tenderloin olive oil sherry Cointreau or other orange liqueur orange juice orange marmalade raisins orange juice dry white table wine walnut pieces Flour -- as needed olive oil orange peel

Cut tenderloin into thin slices and put in plastic ziplock bag. Add next four ingredients. Rub to coat pork well. Chill for several hours. Remove pork, reserving marinade. Put marmalade and next three ingredients in saucepan. Heat to a boil, reduce heat to a simmer, cover and simmer 10 minutes. Add the walnut pieces and 1/4 cup reserved marinade. Simmer five minutes more. Remove from heat, set aside. Dip pork slices in flour and shake off excess. Heat olive oil in large heavy skillet. Saut� pork slices just until golden on both sides. Add orange peel just at the end of cooking. Arrange pork medallions on plates. Spoon warm sauce over pork. Garnish with orange slices, if desired.

Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 533 Calories (kcal); 21g Total Fat; (37% calories from fat); 27g Protein; 54g Carbohydrate; 74mg Cholesterol; 90mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 3 1/2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 2771 0 0 0 0 3186 5471 0 0 0 * Exported from MasterCook * Pork Piccata Recipe By Serving Size Categories Amount -------1 3 1 1/2 2 1/4 1/4 4 1/4 : : 4 Preparation Time :0:00 : Main Dishes Swift & Company

Pork

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

Ingredient -- Preparation Method -------------------------------boneless Armour Trim & Tender Pork Loin flour lemon pepper butter lemon juice red wine thin lemon slices (4 to 6 slices) capers

Slice Armour Trim & Tender Pork loin into 4 equal pieces. Pound cutlets thin (about 1/8" thick) evenly. Dredge lightly in flour and lemon pepper. Melt butter in large skillet over medium-high heat. Quickly saut� cutlets, turning once, until golden brown, about 5-6 minutes. Add wine and lemon juice to skillet; shake pan gently and cook 2-3 minutes, until sauce is slightly thickened. Serve cutlets garnished with lemon slices and capers. Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 188 Calories (kcal); 10g Total Fat; (49% calories from fat); 15g Protein; 7g Carbohydrate; 51mg Cholesterol; 303mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 4575 0 0 0 0 0 3903 0 * Exported from MasterCook * Pork Roast with Cherry Sauce Recipe By Serving Size Categories Amount -------1 1/2 1 1 1/2 1 1/2 1/2 2 1 1 1/4 1/4 1 1/2 : : 6 Preparation Time :0:15 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless pork rib-end roast (Chef's Prime) brown sugar red wine vinegar nutmeg salt water unsweetened pineapple juice red wine vinegar brown sugar cornstarch instant chicken bouillon granules nutmeg black pepper dried tart red cherries

Stir together the 1 tablespoon brown sugar, 1 tablespoon red wine vinegar, 1/2 teaspoon nutmeg, and dash of salt. Score top of roast if desired. Rub vinegar mixture onto surface of meat. Place on rack in roasting pan. Roast in a 350 degree F. oven for 50 minutes or until internal temperature reaches 155-160�F. Remove from pan; cover with foil while preparing sauce. Deglaze pan with water; pour into a small saucepan. Combine pineapple juice, 2 tablespoons vinegar, 1 tablespoon brown sugar, cornstarch, chicken bouillon granules, 1/4 teaspoon nutmeg and pepper. Add to saucepan. Cook and stir until thickened and bubbly. Stir in cherries. Cook and stir 2 minutes more. Slice meat to serve. Serve with cherry sauce. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "1:00" - - - - - - - - - - - - - - - - - - Per serving: 223 Calories (kcal); 8g Total Fat; (31% calories from fat); 23g Protein; 18g Carbohydrate; 35mg Cholesterol; 530mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 888 0 0 0 0 0 0 0 0 0 26441 0 0 26525 * Exported from MasterCook * Pork Scaloppine in Lime Sauce Recipe By Serving Size Categories Amount -------4 2 2 2 1 : : 4 Preparation Time :0:15 : Main Dishes Pork

Nat. Pork Producers Council

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

1/4 1/2 1/2

Ingredient -- Preparation Method -------------------------------pork loin cutlets -- about 1 pound, pounded to 1/4-inch butter Salt and pepper -- to taste white wine fresh lime juice grated fresh ginger cayenne (ground red pepper) chicken broth skimmed evaporated milk Lime zest -- from one lime

Heat butter in nonstick skillet over medium-high heat. Season pork with salt and pepper and saut� quickly, about 2-3 minutes per side. Remove pork from pan and keep warm. Add wine and lime juice to pan; deglaze pan. Bring to a boil; add chicken broth, milk, ginger and cayenne. Lower heat and cook over medium heat, stirring constantly, about 2 minutes. When sauce has reduced and thickened, season to taste with salt, if desired. Spoon some sauce over each cutlet and sprinkle with lime zest to serve. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 205 Calories (kcal); 9g Total Fat; (40% calories from fat); 24g Protein; 5g Carbohydrate; 73mg Cholesterol; 204mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5788 0 0 0 0 20083 2514 0 551 0 * Exported from MasterCook * Pork Tenderloin Flamb� Recipe By Serving Size : : 4 Preparation Time :0:20

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

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

Nat. Pork Producers Council

Ingredient -- Preparation Method -------------------------------pork tenderloin butter or margarine olive oil beef broth sliced green onion Worcestershire sauce dried thyme -- crushed sliced fresh mushrooms brandy

Cut pork into eight 1 1/2-inch slices. Using fingers, press each slice to a 1-inch thickness. Heat butter and olive oil in a large skillet until butter melts. Add pork, cook over medium heat about 5 minutes on each side or until done. Remove pork, reserving drippings in skillet. Cover pork and keep warm. Add broth, onion, Worcestershire, thyme and mushrooms to skillet. Bring mixture to boiling; reduce heat and simmer for 2-3 minutes or until vegetables are very tender, scraping brown bits from bottom of skillet. Return pork to skillet. Heat brandy over high heat in a small saucepan until simmering. Pour heated brandy over pork; ignite with a long match. Gently stir pork until flames subside. Remove pork to a serving platter and spoon on sauce. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 197 Calories (kcal); 6g Total Fat; (32% calories from fat); 26g Protein; 2g Carbohydrate; 76mg Cholesterol; 241mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 20030 0 0 0 0 * Exported from MasterCook * Pork Tenderloin Florentine Recipe By Serving Size Categories Amount -------2 : : 6 Preparation Time :0:00 : Main Dishes Swift & Company

Pork

Measure -----------3/4-pound

Ingredient -- Preparation Method -------------------------------pork tenderloins

1 1 1 1 3 1 1

small clove garlic teaspoon salt 3-ounce package cream cheese -- room temperature 10-ounce package frozen chopped spinach -- thawed and drained medium-size carrots -- cut into julienne strips, cooked chicken bouillon cube cup hot water

Split each tenderloin lengthwise, cutting almost through to opposite side. Open out flat. Lay tenderloins, cut side up, overlapping them slightly with tips at opposite ends. Pound lightly to flatten evenly. Mash garlic with salt. Spread evenly over surface of meat, then spread with cream cheese. Pat spinach dry then spread over cream cheese. Arrange carrot strips lengthwise on spinach. Roll up tenderloins, starting on wide side, and tie with string at 2 inch intervals. Place in shallow 2-quart casserole. Dissolve bouillon cube in hot water; pour over meat. Bake, uncovered, in 325�F oven 1 hour or until meat is done, basting with bouillon several times. Cut in 1/2 to 3/4 inch slices to serve. Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 175 Calories (kcal); 9g Total Fat; (46% calories from fat); 17g Protein; 6g Carbohydrate; 51mg Cholesterol; 599mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4575 0 0 0 0 2495 0 0 * Exported from MasterCook * Pork Tenderloin in Orange Glaze Recipe By Serving Size Categories : : 6 Preparation Time :0:10 : Barbecue Nat. Pork Producers Council

Main Dishes Pork

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

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

Ingredient -- Preparation Method -------------------------------pork tenderloins (about 2 whole) orange juice white wine soy sauce garlic -- peeled and crushed butter orange marmalade honey

Blend together orange juice, wine, soy sauce and garlic. Marinate tenderloin, covered in refrigerator, for 8-24 hours.

Remove pork from marinade, and add butter, marmalade and honey to marinade. Bring marinade mixture to boil, stirring constantly until slightly thickened, making basting glaze. Roast tenderloins in covered grill, over indirect heat, about 20 minutes, or until internal temperature reaches 155-160�F, basting often with glaze.* Slice to serve. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 230 Calories (kcal); 6g Total Fat; (24% calories from fat); 25g Protein; 16g Carbohydrate; 79mg Cholesterol; 768mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : *Tenderloin can be roasted in a shallow pan in a 375 degree F. oven for 30-35 minutes. Nutr. Assoc. : 1169 0 0 0 0 0 0 0 * Exported from MasterCook * Pork Tenderloin Medallions with Fresh Asparagus Recipe By Serving Size Categories Amount -------1 1/2 1 1 2 1/2 1/4 1 1 1 2 1 1/2 : : 6 Preparation Time :0:15 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------pork tenderloin -- cut into 3/4"slices butter or margarine dry white wine lemon juice marjoram leaves salt pepper minced shallots fresh asparagus -- cut into 3" pieces all-purpose flour half and half shredded Swiss cheese

Pound pork tenderloin pieces to 1/2-inch thickness. Melt butter in large skillet. Brown pork over medium heat. Stir in wine, lemon juice, marjoram, salt, pepper and shallots. Bring to a boil; reduce heat. Simmer 15-20 minutes or until pork is tender. Stir in asparagus. Simmer 5 minutes. Remove pork and asparagus from skillet; keep warm. Combine flour and half and half; beat until smooth. Gradually stir into boiling liquid in skillet. Cook and stir until thickened. Stir in cheese, pork and asparagus. Cook over low heat until thoroughly heated.

Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 297 Calories (kcal); 13g Total Fat; (43% calories from fat); 30g Protein; 8g Carbohydrate; 102mg Cholesterol; 210mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 875 0 0 0 0 0 0 0 * Exported from MasterCook * Pork Tenderloin with Bernaise Sauce Recipe By Serving Size Categories Amount -------1 1 1 1/4 1/4 1/4 1/4 1/4 1/2 1/2 2 : : 4 Preparation Time :0:20 : Main Dishes Pork

Nat. Pork Producers Council

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

2 1 3

Ingredient -- Preparation Method -------------------------------pork tenderloin vegetable oil butter or margarine Freshly ground pepper water red wine white wine vinegar with tarragon white wine green onion -- sliced dried tarragon leaves parsley flakes egg yolks dry mustard butter or margarine -- melted capers -- drained Fresh basil (optional)

Combine oil and 1 tablespoon butter in a heavy skillet over medium heat; stirring to mix as butter melts. Add tenderloin and cook until brown on all sides, turning occasionally. Sprinkle with freshly ground pepper. Add water and red wine to skillet. Cover tightly and cook over low heat for 12-15 minutes or until done. Set aside and keep warm. Meanwhile, combine vinegar, white wine, green onion, dried tarragon and parsley flakes in a small saucepan. Cook over medium-high heat for 10-15 minutes or until reduced by half. Place egg yolks, mustard and vinegar mixture in blender container. With motor running, gradually add melted butter in a slow steady stream. Blend until thickened. Stir in capers.

Pour sauce onto heated serving platter. Place whole tenderloin on top. Garnish with fresh basil, if desired. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 460 Calories (kcal); 37g Total Fat; (74% calories from fat); 26g Protein; 2g Carbohydrate; 303mg Cholesterol; 376mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 5555 0 0 3158 1036 0 0 0 0 87 * Exported from MasterCook * Pork Tenderloin with Cassis & Black Currants Recipe By Serving Size Categories Amount -------4 4 2 : : 6 Preparation Time :0:00 : Main Dishes Swift & Company

Pork

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

3 tablespoons water for 30 minutes 3 tablespoons 4 ounces 1 cup 1 5 cup tablespoons

Ingredient -- Preparation Method -------------------------------clarified butter OR vegetable oil pork tenderloin -- trimmed of fat Salt and freshly ground pepper -- to taste dried black currants (3-4 tablespoons) -- soaked in warm balsamic vinegar Cassis liqueur veal stock OR chicken stock butter -- at room temperature

Preheat oven to 370 degrees. In a large skillet, heat clarified butter over medium heat. Season the pork loin with salt and pepper, brown slightly on all sides. Transfer pork to an oven-proof dish and bake, uncovered for 15 minutes. Pour excess butter from skillet. Add currants, vinegar and Cassis; bring to a boil over medium heat, scraping to dissolve any brown bits. Cook until liquid is reduced by half. Add the stock and again reduce by half. Whisk in butter, 1 tablespoons at a time, until the sauce thickens. Remove pork from oven and allow to stand 10 minutes. To serve, slice into 1/2" slices, arrange on individual plates and spoon sauce over slices. Source:

"Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 365 Calories (kcal); 24g Total Fat; (62% calories from fat); 19g Protein; 13g Carbohydrate; 73mg Cholesterol; 495mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : To make clarified butter, melt over low heat and reserve yellow liquid, discarding the milky residue in the pan. The yellow liquid is the clarified butter. You may substitute raisins for currants in this recipe. Nutr. Assoc. : 2130706543 0 0 4575 1326 3108 0 26030 2130706543 0 0 0 * Exported from MasterCook * Pork Tenders with Green Apples 'n Peppercorns Recipe By Serving Size Categories Amount -------1 1/2 3/4 1/4 2 1 1 1 1 3 : : 4 Preparation Time :0:20 : Main Dishes

Nat. Pork Producers Council

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

1/2 1/2

Ingredient -- Preparation Method -------------------------------pork tenderloin garlic salt poultry seasoning nutmeg crushed green peppercorns (2 to 4 teaspoons) margarine tart apple -- unpeeled, cored, cut into 1/4-inch slices vegetable oil cornstarch apple juice concentrate -- thawed dry white wine chicken broth Seedless red grapes (optional)

Cut pork tenderloin crosswise into 1/2-inch slices. In small bowl, combine garlic salt, poultry seasoning and nutmeg. Sprinkle seasoning mixture over each pork slice; coat both sides lightly with peppercorns. Heat margarine in 12-inch skillet over medium-high heat. Add apple slices; cook 3-4 minutes or until crisp-tender. Remove apples; set aside. Heat oil in same skillet over medium heat. Add pork slices; brown about 2 minutes per side. Remove pork from skillet. In small bowl, dissolve cornstarch in apple juice concentrate. Add to same skillet; stir in wine and broth. Bring to a boil, stirring constantly. Return pork slices to skillet, reduce heat to low. Cover and simmer 10 minutes or until pork is tender. Place pork on serving plate. Top with apple wedges; spoon wine mixture over pork and apples. Garnish with red seedless grapes, if desired.

Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 271 Calories (kcal); 11g Total Fat; (37% calories from fat); 25g Protein; 14g Carbohydrate; 74mg Cholesterol; 449mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 4437 0 5260 0 0 2061 0 0 2130706543 * Exported from MasterCook * Pork Tostado with Plum Sauce Recipe By Serving Size Categories Amount -------1 1 1 2 2 1 1/4 1/4 4 1 3/4 1/2 : : 4 Preparation Time :0:15 : Main Dishes Pork

Nat. Pork Producers Council

Measure Ingredient -- Preparation Method ------------ -------------------------------pound boneless cooked pork loin -- chopped or shredded 16 3/4-ounce can purple plums clove garlic -- minced tablespoons brown sugar tablespoons soy sauce tablespoon lemon juice teaspoon ground cinnamon teaspoon ground ginger flour tortillas cup shredded red cabbage cup shredded Monterey Jack cheese (3 ounces) cup diagonally-sliced green onion Fresh cilantro (optional)

Drain plums, reserving 3/4 cup of the juice. Remove pits and discard. Coarsely chop plums. Place plum juice, plums, garlic, brown sugar, soy sauce, lemon juice, cinnamon and ginger in blender container or food processor; pur�e or process till smooth. In a large skillet combine pork and plum mixture. Bring to boiling over medium-high heat. Reduce heat and simmer, uncovered, for 30-40 minutes or until sauce is reduced enough to just coat pork. Meanwhile, place tortillas on ungreased baking sheet. Bake in a 425 degree F. oven for 10-12 minutes or until crisp. Spoon pork mixture onto tortillas. Sprinkle cabbage, cheese and green onion atop. Garnish with cilantro, if desired.

Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 580 Calories (kcal); 19g Total Fat; (28% calories from fat); 42g Protein; 60g Carbohydrate; 94mg Cholesterol; 1023mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 1 Fruit; 2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 5784 4530 0 0 0 0 0 0 0 0 26152 20030 2130706543 * Exported from MasterCook * Pork Waldorf Recipe By Serving Size Categories Amount -------1 2 2 2 1/4 3 2 1/2 1/2 1 1/2 1/8 1 : : 4 Preparation Time :0:20 : Nat. Pork Producers Council

Pork

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

Ingredient -- Preparation Method -------------------------------pork tenderloin vegetable oil -- divided celery -- sliced thinly green onions -- sliced chopped pecans raisins tart red apples -- cored and cut into thin wedges sour cream light cream lime juice cinnamon nutmeg canned green chile -- seeded and chopped

Cut tenderloin into 1/4-inch slices, slice each into strips. Heat one teaspoon oil in nonstick skillet, stir-fry pork for 3 minutes, remove from pan. Heat remaining oil and stir-fry celery, onion and pecans for 2-3 minutes. Add raisins and apples, cook one minute longer. Return pork to pan. Stir together remaining ingredients, add to skillet, turn heat to medium-low; cook until slightly bubbling (do not allow to boil), stirring constantly, about 4-5 minutes. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - -

Per serving: 387 Calories (kcal); 23g Total Fat; (53% calories from fat); 27g Protein; 19g Carbohydrate; 106mg Cholesterol; 130mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 5260 0 0 0 0 0 907 * Exported from MasterCook * Potato and Salmon Bisque Recipe By Serving Size Categories Amount -------1 1 1 1/2 3 2 1 1 1/8 1/2 : : 4 Preparation Time :0:00 : Fish/ Seafood Soups/ Stews

Idaho Potato Commission

Measure Ingredient -- Preparation Method ------------ -------------------------------7 1/2-ounce can salmon -- drained and flaked 14 1/2-ounce can chicken broth -- undiluted cups skim milk green onions -- chopped tablespoons chopped green or red pepper teaspoon grated lemon rind OR tablespoon lemon juice teaspoon pepper cup Idaho� instant mashed potato granules

Combine salmon, chicken broth, skim milk, green onions, green pepper, lemon rind and pepper in a deep 3-quart microwave-safe casserole dish; cover with microwaveable plastic wrap and microwave at HIGH 5 to 6 minutes, or until thoroughly heated. Stir in instant potatoes. Cover and microwave at HIGH 1 to 2 minutes, or until heated. Stir well; serve immediately. Description: "Potato Salmon Bisque is a velvety soup that's low in fat and high in flavor." Source: "The Idaho Potato Commission" S(Internet address): "http://www.famouspotatoes.org/" - - - - - - - - - - - - - - - - - - Per serving: 137 Calories (kcal); 3g Total Fat; (17% calories from fat); 17g Protein; 11g Carbohydrate; 29mg Cholesterol; 418mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 4693 0 0 2130706543 0 4603

* Exported from MasterCook * Potato Rosemary Rolls Recipe By Serving Size Categories Amount -------2 3/4 1 1 1 1 3/4 1/2 1/2 2 1 : : 12 Preparation Time :0:00 : Breads

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------DOUGH all-purpose flour (2 3/4 to 3 1/4 cups) Fleischmann's� Rapid Rise Yeast sugar rosemary -- crushed salt milk instant potato flakes or buds water olive oil TOPPING egg -- lightly beaten Sesame or poppy seeds -- crushed OR Additional rosemary

To make dough: In large bowl, combine 1 1/2 cups flour, undissolved yeast, sugar, rosemary and salt. Heat milk, potato flakes, water and oil until very warm (120� to 130�F); stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. Divide dough into 12 equal pieces. Roll each piece to 10-inch rope; coil each rope and tuck end under coil. Place rolls, 2 inches apart, on greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. To top: Brush tops with egg; sprinkle with sesame seed. Bake at 375�F for 15 to 20 minutes or until done. Remove from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "12 rolls" - - - - - - - - - - - - - - - - - - Per serving: 152 Calories (kcal); 3g Total Fat; (20% calories from fat); 4g Protein; 26g Carbohydrate; 18mg Cholesterol; 193mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 14 26366 0 0 0 0 4603 0 0 0 0 0 0 0 0 * Exported from MasterCook * Potatoes with Sea Parsley�, Thyme and Red Wine Recipe By Serving Size Categories Amount -------1 1/2 4 3/4 1/2 5 pounds) 1/4 1 5 1/2 1/2 1/2 : : 4 Preparation Time :0:00 : Ocean Produce International

Side Dishes

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

Ingredient -- Preparation Method -------------------------------olive oil dry red wine green onions -- including tops, thinly sliced dried thyme -- crumbled salt medium-size all-purpose potatoes -- thinly sliced (1 3/4 black pepper grated Parmesan cheese chopped Sea Parsley� (5-10 grams) chicken stock OR vegetable stock OR low-sodium chicken broth

Preheat the oven to 350�F. In a 10-inch nonstick skillet, heat the oil over moderately high heat. Stir in the green onions and potatoes and saut�, stirring constantly, for 2 minutes. Add the stock, wine, thyme, salt and pepper and cook for 2 to 3 minutes or until the liquid boils. Spoon the potatoes and liquid into a lightly greased 9-inch square baking dish and cover with aluminum foil. Bake for 1 hour. Uncover, sprinkle the top with the cheeses and Sea Parsley� and bake, uncovered, for 15 minutes more or until the potatoes are tender. Serve with a roast or fish. Source: "Ocean Produce International" S(Internet address): "http://www.oceanproduce.com/" - - - - - - - - - - - - - - - - - - Per serving: 186 Calories (kcal); 4g Total Fat; (21% calories from fat); 4g Protein; 29g Carbohydrate; 1mg Cholesterol; 589mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 4600 0 0 524 342 0 2130706543 0 2130706543 * Exported from MasterCook *

Praline Pork Tenders Recipe By Serving Size Categories Amount -------2 4 1 1/2 1/2 1/4 1 : : 8 Preparation Time :0:10 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------pork tenderloins -- 2 large whole butter -- divided maple-flavored syrup brown sugar dark rum chopped pecans

Melt 1 teaspoon butter in nonstick skillet. Brown tenderloins on all sides. Remove to shallow baking pan. Melt remaining butter in small saucepan, add remaining ingredients and blend well. Pour sauce over tenderloins. Roast at 350�F for 20-30 minutes, basting often, until internal temperature reaches 155-160�F. To serve, slice into one-inch slices and drizzle with remaining glaze. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 457 Calories (kcal); 16g Total Fat; (32% calories from fat); 25g Protein; 51g Carbohydrate; 79mg Cholesterol; 85mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 3 Other Carbohydrates Nutr. Assoc. : 1169 0 866 0 0 0 * Exported from MasterCook * Prawn with Coconut Sauce Recipe By Serving Size Categories Amount -------1 2 5 3/4 1 2 : : 3 Preparation Time :0:30 : Appetizers/ Snacks

Fish/ Seafood

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

Ingredient -- Preparation Method -------------------------------shelled prawns coconut milk whole clove coriander seeds powder green chile bay leaves

8 5

1/2 1/2

teaspoon cup

peppercorns mint leaves turmeric oil Salt -- to taste Coriander leaves -- to garnish

In a skillet heat oil and add cloves, pepper corns and bay leaves. Lower heat and fry for one or two minutes. Add green chile sliced lengthwise, salt, turmeric, mint leaves, coriander seeds powder, prawns and stir for heat minutes on medium heat. Then add coconut milk and cook on low heat for 20 minutes. When the sauce thickens, garnish with coriander leaves and remove from heat. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" - - - - - - - - - - - - - - - - - - Per serving: 895 Calories (kcal); 79g Total Fat; (76% calories from fat); 35g Protein; 19g Carbohydrate; 230mg Cholesterol; 277mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 15 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Goes well with plain white rice or parathas. Nutr. Assoc. : 3798 0 0 415 0 0 0 3384 0 0 0 2863 * Exported from MasterCook * Prosciutto and Cheese Calzones Recipe By Serving Size Categories Amount -------1 1 1/2 1 1/2 1/2 1 2 2 1/2 : : 6 Preparation Time :0:00 : Fleischmann's Yeast

Pizza

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

Ingredient -- Preparation Method -------------------------------Master Pizza Dough -- see recipe Ricotta cheese ripe olive grated Parmesan cheese diced pimientos -- well drained thinly sliced prosciutto or salami garlic -- minced or pressed rosemary -- crushed Olive oil Cornmeal

Prepare dough as directed.

In medium bowl, combine cheeses, pimientos, prosciutto, garlic, and rosemary. Set aside. Divide dough into 6 equal pieces. Roll each piece to 7-inch circle. Place a rounded 1/2 cup prosciutto mixture on one half of each circle. Fold dough over filling; pinch seam or press with tines of fork to seal. Place on large baking sheet brushed with oil and sprinkled with cornmeal. With sharp knife, make 3 (3/4-inch) slits across top of each calzone. Brush tops with oil. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 400�F for 25 minutes or until done. Remove from sheet to serving platter. If desired, brush with additional oil. Serve warm. Source: "Fleischmann's Yeast" T(Baking Time): "0:25" - - - - - - - - - - - - - - - - - - Per serving: 472 Calories (kcal); 20g Total Fat; (37% calories from fat); 20g Protein; 54g Carbohydrate; 43mg Cholesterol; 998mg Sodium Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 4487 4633 0 0 0 0 * Exported from MasterCook * Master Pizza Dough Recipe By Serving Size Categories Amount -------3 1 3/4 1 2 : : 12 Preparation Time :0:00 : Dough Pizza

Fleischmann's Yeast

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

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

In large bowl, combine 2 cups flour, undissolved yeast and salt. Stir very warm water and olive oil into dry ingredients. Stir in enough remaining flour to make soft dough. Knead dough on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. On lightly floured surface, form dough into smooth ball. (If desired, freeze dough as directed below.) Divide and roll to fit desired pan or pans*. Top as desired. Bake each pizza in preheated 400�F oven for 20 minutes or until done. Time depends on size and thickness of crust and selected toppings; deep dish

pizzas can take up to 50 minutes. ____________________ Dough Variations: HERB: Add 2 teaspoons Italian herb seasoning, basil, oregano or rosemary leaves and 1 clove finely minced garlic along with dry ingredients. CORNMEAL: Replace 1/2 cup all-purpose flour with cornmeal. WHOLE WHEAT: Replace 1 cup all-purpose flour with whole wheat flour. CHEESE: Add 1/2 cup grated Parmesan cheese along with dry ingredients. ____________________ TOPPINGS: Use your favorite toppings or select new combinations from the following suggestions. Sauces: homemade or prepared pizza, tomato or spaghetti sauce, pesto, salsa, barbecue sauce, hoisin sauce Quick Tomato Sauce: Combine 1 can (8-ounce) tomato sauce and 1 can (6-ounce) tomato paste. Stir in 2 teaspoons oregano or basil leaves and 1 clove garlic, minced. Makes 1 1/2 cups. Cheeses: Mozzarella, Cheddar, Swiss, Jack, Parmesan, Brie, Feta, Muenster, blue, Fontina Meat/Seafood: pepperoni, salami, ham, cooked bacon or sausage, smoked turkey, roasted chicken, anchovies, clams, shrimp, smoked salmon Vegetables: tomatoes, red, yellow or green bell peppers, summer squash, onions, mushrooms, olives, carrots, broccoli, artichoke hearts, jalape�o peppers Note: To prevent a soggy pizza, slice raw vegetables thinly and do not overload your pizza. Or, use lightly saut�ed or cooked, drained vegetables. Seasonings: garlic, basil, rosemary, oregano, thyme, fresh parsley or cilantro, crushed red peppers Fruit: pineapple, apples, pears ____________________ BROWN 'N SERVE PIZZA 1) Prebake crust (without sauce or toppings) in 450�F oven for 8 minutes.* Cool on wire rack. 2) After prebaking, wrap crust airtight and refrigerate for 2 days or freeze for 4 to 6 weeks. 3) To bake: thaw frozen crust at room temperature for 30 minutes. 4) Spread with sauce and toppings and bake at 450�F for 12 minutes or until cheese is melted and lightly browned. Source:

"Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 pizza" T(Baking Time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 135 Calories (kcal); 3g Total Fat; (17% calories from fat); 3g Protein; 24g Carbohydrate; 0mg Cholesterol; 135mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : *Master Pizza Dough can be divided and/or shaped to fit the following pans THIN - 2 (12-inch) round pizza pans THICK - 1 (14-inch) round pizza pan (could try 2 very thin) THIN - 1 (10- � 15-inch) baking pan THICK - 1 (13- � 9-inch) baking pan THIN - 2 baking sheets (make six 7-inch round individual pizzas) THIN - 1 (14-inch) or 2 (9-inch) deep-dish pizza pans To Freeze Pizza Dough: Flatten dough to 8-inch disk. Wrap airtight in double thickness plastic freezer bags or foil. Freeze up to 2 months. Thaw at room temperature, in microwave oven or in refrigerator: At room temperature, thaw 2 to 4 hours. In microwave oven, microcook 10 minutes on LOW (10% power), turn over and rotate 1/4 turn. Let rest 10 minutes. Repeat 1 to 2 times, until dough is thawed. In refrigerator, thaw 8 to 16 hours or overnight. Thawing times will be shorter if dough is divided in half and frozen. To Use Fleischmann's� Active Dry Yeast: Combine yeast and warm water (105� to 115�F) in large bowl; stir until dissolved. Stir in salt, oil and 2 cups flour to yeast mixture; blend well. Stir in enough remaining flour to make soft dough. Knead as directed. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Punch dough down; prepare according to selected recipe or freeze. Pizza dough can be made in a bread machine with a large (about 1 lb.) capacity. Process in the "dough" cycle. Nutr. Assoc. : 14 26366 0 3728 986 * Exported from MasterCook * Pull-Apart Olive Ring Recipe By Serving Size Categories Amount : : 15 Preparation Time :0:00 : Appetizers/ Snacks Fleischmann's Yeast

Breads

Measure

Ingredient -- Preparation Method

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

-----------cups packages teaspoon cups cup cup clove teaspoons

-------------------------------all-purpose flour (4 to 4 1/2 cups) Fleischmann's� Rapid Rise Yeast salt very warm water (125� to 130�F) plus 3 tablespoons olive or vegetable oil coarsely chopped ripe olives garlic (1 to 2 cloves) -- minced basil (optional)

In large bowl, combine 3 cups flour, undissolved yeast, and salt. Stir very warm water, 1/4 cup olive oil and olives into dry ingredients; blend well. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Heat remaining 3 tablespoons olive oil and garlic over medium heat for 1 minute or until fragrant. Remove from heat and stir in basil. Grease 12-cup (10-inch) pan with small amount of garlic oil. Punch dough down; divide into 30 pieces. Roll each to smooth ball. Dip balls garlic oil and arrange in pan, making 2 layers of balls. Drizzle any remaining garlic oil over balls. Cover with oiled plastic wrap; refrigerate for 2 to 24 hours.* Remove from refrigerator, uncover dough and let stand 10 minutes. Bake at 375�F for 35 to 45 minutes or until done. Let cool in pan on rack for 20 minutes. Invert onto rack to cool completely. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 169 Calories (kcal); 5g Total Fat; (27% calories from fat); 4g Protein; 27g Carbohydrate; 0mg Cholesterol; 237mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : *To bake immediately: Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Bake as directed. Nutr. Assoc. : 14 26366 0 3728 986 2678 620 87 * Exported from MasterCook * Pumpernickel Rolls Recipe By Serving Size Categories Amount : : 16 Preparation Time :0:00 : Breads

Fleischmann's Yeast

Measure

Ingredient -- Preparation Method

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

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

-------------------------------medium rye or dark rye flour all-purpose flour cocoa salt water Fleischmann's� Active Dry Yeast vegetable shortening molasses egg fennel TOPPING butter -- melted Fennel seeds

Sift the flours, cocoa and salt into a large bowl. Heat the water in a microwavable container for 30 seconds on HIGH and add the yeast. Stir the shortening, molasses and egg into the yeast mixture. Pour into the dry ingredients and add the fennel seeds. Stir well to incorporate all the ingredients. Turn out onto a floured surface and knead 6 minutes, until the dough is smooth and elastic. Form the dough into a ball and put into a lightly greased bowl. Turn to coat all sides. Cover with plastic wrap or a clean towel. Leave in a warm place to rise for 1-1 1/2 hours or put the bowl in the microwave oven and heat on MEDIUM for 1 minute. Leave to stand for 10 minutes. Repeat the process until the dough has doubled in bulk. To shape the dough punch it down, turn it out of the bowl and knead lightly for 2 minutes. Divide into 16 pieces and shape into round rolls and knots. Place the rolls in a circle on microwave baking sheets. Cover loosely with greased wrap and leave in a warm place for 30 minutes, or until the rolls have doubled in size. The microwave rising method may also be used. Melt the butter for 30 seconds on HIGH and brush over the surface of the rolls. Sprinkle on the fennel seeds and cook on HIGH for 3 to 4 minutes, turning the rolls over once during cooking. Cook in 2 batches. When the rolls are cooked, transfer to a cooling rack and serve warm. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "16 rolls" - - - - - - - - - - - - - - - - - - Per serving: 184 Calories (kcal); 7g Total Fat; (33% calories from fat); 4g Protein; 27g Carbohydrate; 19mg Cholesterol; 170mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 1298 0 0 0 0 26366 0 0 0 0 0 0 0 0

* Exported from MasterCook * Quiche Topped Pizza Recipe By Serving Size Categories Amount -------1 1/4 3 1 1/2 2/3 2 1 1/2 3 2 1/4 3/4 1/4 1/4 : : 8 Preparation Time :0:00 : Fleischmann's Yeast

Pizza

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

Ingredient -- Preparation Method -------------------------------CRUST bread flour (1 1/4 to 1 3/4 cups) grated Parmesan cheese Fleischmann's� Rapid Rise Yeast salt very warm water (120� to 130�F) olive oil TOPPING shredded Gruy�re or Swiss cheese (6 ounces) sliced fully-cooked ham -- cut in 2 � 1/4-inch strips eggs sour cream chopped green onion salt freshly ground whole black pepper

To make crust: In large bowl, combine 1 cup flour, Parmesan cheese, undissolved yeast and salt; stir in water and oil. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Roll or press dough to form 12-inch circle on greased pizza pan or cookie sheet. Cover; let rest 30 minutes. To top: Sprinkle cheese and ham evenly over dough. In medium bowl, beat eggs lightly. Add sour cream, green onion, salt and pepper; beat until smooth. Spoon egg mixture over cheese and ham to within 1 inch of edge. Bake at 425�F on lowest oven rack 20 to 25 minutes or until done and knife inserted in center comes out clean. Serve warm. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 pizza" - - - - - - - - - - - - - - - - - - Per serving: 302 Calories (kcal); 19g Total Fat; (56% calories from fat); 15g Protein; 18g Carbohydrate; 108mg Cholesterol; 519mg Sodium Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 2339 0 26366 0 3728 0 0 0 26154 3657 0 0 2665 0 3369 * Exported from MasterCook * Radiatore Salad with Salmon and Papaya Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Fish/ Seafood Pasta

National Pasta Association Salads

Amount -------1 6 1 2 1 chopped 1 chopped 1 1 1 1 1 2 2 3 3 3

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

Ingredient -- Preparation Method -------------------------------Radiatore, Rotini, or other medium pasta shape -- uncooked tablespoons vegetable oil Freshly ground black pepper -- to taste pound skinless, boneless fresh salmon fillets or frozen salmon fillets -- cooked and chopped OR 7 1/2-ounce cans salmon -- drained and flaked papaya (if unavailable, substitute 1 mango or 2 peaches, or 2 nectarines) -- peeled, seeded and 15-ounce can cup bunch medium small tablespoons teaspoons tablespoons tablespoons drops OR papaya, or favorite fruit in light syrup -- drained and cherry tomatoes scallions -- finely sliced yellow bell pepper -- seeded, ribs removed and chopped cucumber -- quartered lengthwise and sliced jalape�o -- seeded, ribs removed and finely minced chopped fresh cilantro OR dried cilantro rice wine vinegar white wine vinegar hot sauce

Prepare pasta according to package directions; drain and transfer to a medium bowl. While pasta is still warm, mix in vegetable oil. Season with freshly ground black pepper. Set pasta aside to cool. In a medium mixing bowl, add the salmon, papaya, tomatoes, scallions, yellow pepper and cucumber. Toss together with pasta. In a small bowl, combine the jalape�o, cilantro, both vinegars and hot sauce. Toss the pasta with the dressing and refrigerate. Serve well chilled. Serves 6-8 Source: "National Pasta Association"

S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 397 Calories (kcal); 13g Total Fat; (30% calories from fat); 19g Protein; 50g Carbohydrate; 30mg Cholesterol; 47mg Sodium Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4785 0 0 27117 0 2130706543 4354 0 2130706543 0 0 0 0 26360 0 0 2130706543 0 0 0 * Exported from MasterCook * Raisin-Apricot Glazed Ham Recipe By Serving Size Categories Amount -------8 1 1 1/2 2 : : 20 Preparation Time :0:10 : Main Dishes Pork

Nat. Pork Producers Council

Measure Ingredient -- Preparation Method ------------ -------------------------------pound fully-cooked whole boneless ham 18-ounce jar apricot preserves 2-ounce package slivered almonds cup raisins tablespoons lemon juice

For glaze, in a small bowl combine apricot preserves, slivered almonds, raisins, and lemon juice; mix well and set aside. Place ham on rack in a shallow roasting pan. Bake in a 325�F oven for 2 hours (allow 15 minutes per pound) or until thermometer registers 140�F. Spoon glaze over ham once or twice during the last 30 minutes of cooking time. Remove from oven and place on serving platter. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "2:40" - - - - - - - - - - - - - - - - - - Per serving: 353 Calories (kcal); 12g Total Fat; (29% calories from fat); 39g Protein; 23g Carbohydrate; 0mg Cholesterol; 2196mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 5760 0 0 0 0

* Exported from MasterCook * Raspberry Tonic Recipe By Serving Size Categories Amount -------2 3 : : 20 Preparation Time :0:00 : Alcoholic Beverages

Oregon Raspberry & Blackberry

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

Ingredient -- Preparation Method -------------------------------whole frozen raspberries vodka -- (1) fifth bottle

Place frozen raspberries in a large jar. Add vodka and refrigerate at least 7 days to allow flavors to mingle. Strain before using bottle. Description: "For the vodka lover on your list, this tonic may be imbibed with or without a mixer." Source: "Oregon Raspberry & Blackberry Commission" S(Internet address): "http://www.oregon-berries.com/" Yield: "5 cups" - - - - - - - - - - - - - - - - - - Per serving: 83 Calories (kcal); trace Total Fat; (8% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1232 0 * Exported from MasterCook * Razza Colada Recipe By Serving Size Categories Amount -------3 1/4 1/2 1 1/2 : : 4 Preparation Time :0:00 : Alcoholic Beverages Oregon Raspberry & Blackberry

Fruit

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

Ingredient -- Preparation Method -------------------------------whole frozen raspberries (about 12 oz. wt.) sugar rum (4 fl. oz.) pineapple juice (8 fl. oz.) Creme de Coconut (4 fl. oz.) About 2 cups crushed ice � enough to make

1

slushy lemon -- sliced

Combine all ingredients except lemon slices in blender and blend until slushy, adding more ice if necessary. Pour into glasses and garnish with lemon wheel slices. (Other garnish options might be whole partially thawed berries and/or fresh sliced pineapple on a cocktail skewer.) For non-alcoholic drink, replace rum with reconstituted orange juice. Description: "A refreshing tropical drink accented with coconut and enhanced by the addition of red raspberry." Source: "Oregon Raspberry & Blackberry Commission" S(Internet address): "http://www.oregon-berries.com/" Yield: "5 1/4 cups" - - - - - - - - - - - - - - - - - - Per serving: 307 Calories (kcal); 6g Total Fat; (19% calories from fat); 1g Protein; 51g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1 Fat; 2 Other Carbohydrates Nutr. Assoc. : 1232 0 4793 1128 5690 0 0 * Exported from MasterCook * Red Cactus Recipe By Serving Size Categories Amount -------1 1/4 3 3/4 1/2 3/4 1 : : 6 Preparation Time :0:00 : Alcoholic Beverages

Oregon Raspberry & Blackberry

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

Ingredient -- Preparation Method -------------------------------raspberry-cranberry juice frozen concentrate (10 fl. oz.) whole frozen raspberries (about 12 oz. wt.) limeade frozen concentrate (6 fl. oz.) Triple Sec orange liqueur (4 fl. oz.) Tequila -- gold (6 fl. oz.) About 4 cups crushed ice � enough to make slushy lime -- sliced Sugar

Combine all but last two ingredients in blender and blend until slushy, adding more ice if necessary. To prepare glasses, moisten rims with lime slice and dip in plate of sugar. Fill glasses and garnish with lime wheel slices. For non-alcoholic version, omit Tequila and replace Triple Sec with reconstituted orange juice.

Serves 4 - 6 Description: "A south-of-the-border sipper also known as a "Margarita," this delicious drink is transformed by the color and flavor of red raspberry." Source: "Oregon Raspberry & Blackberry Commission" S(Internet address): "http://www.oregon-berries.com/" Yield: "6 1/4 cups" - - - - - - - - - - - - - - - - - - Per serving: 343 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 60g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2932 901232 826 5320 0 0 0 0 * Exported from MasterCook * Red Pepper Ancho Chile Mayonnaise Recipe By Serving Size Categories Amount -------1 1 1 1/2 1 1/2 1 : : 12 Preparation Time :0:00 : Condiments

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------roasted red pepper -- diced hydrated ancho chili fat-free mayonnaise white wine ground cumin lemon juice

Add diced, roasted red pepper and 1 blended, hydrated ancho chile to 1 cup of fat-free mayonnaise, 1/2 cup white wine, 1 1/2 teaspoons ground cumin and 1 tablespoon lemon juice. Cover and chill. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 29 Calories (kcal); trace Total Fat; (6% calories from fat); trace Protein; 5g Carbohydrate; 0mg Cholesterol; 255mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 27213 0 0 0 0 * Exported from MasterCook * Rib Chop Mol� Recipe By Serving Size Categories : : 4 Preparation Time :0:20 : Barbecue Nat. Pork Producers Council

Main Dishes Pork

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

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

Ingredient -- Preparation Method -------------------------------pork rib chops -- 3/4-inch thick catsup unsweetened cocoa garlic salt cinnamon cayenne pepper water chili pepper (garnish) Cherry tomato roses (garnish)

Stir together catsup, cocoa, garlic salt, cinnamon and cayenne pepper. Stir in water until smooth. Place chops on broiler rack, brush lightly with mixture. Broil 4-5 inches from heat for 4 minutes. Turn over and brush again. Broil about 4-6 minutes more or to desired doneness, slightly pink inside. Garnish with peppers or tomato roses. To Grill: Prepare medium-hot coals. Grill chops directly over coals for 4 minutes. Brush lightly with sauce. Turn chops over; brush other side lightly with mixture. Grill for 5-7 minutes more or to desired doneness. Serve as above. Cuisine: "Mexican" Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 153 Calories (kcal); 6g Total Fat; (38% calories from fat); 19g Protein; 4g Carbohydrate; 48mg Cholesterol; 374mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5786 0 0 0 0 0 0 2612 0 * Exported from MasterCook *

Rigatoni with Hearty Lamb Sauce Recipe By Serving Size Categories : : 6 Preparation Time :0:00 : Lamb Pasta

National Pasta Association Sauces

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

Measure -----------pound ounces pounds cup cup tablespoon tablespoon cloves medium teaspoon teaspoon teaspoon teaspoon cups pinch cup

Ingredient -- Preparation Method -------------------------------Rigatoni, Medium Shells, or other medium pasta shape -- uncooked lamb stew meat OR shoulder lamb chops canned Italian plum tomatoes OR canned crushed tomatoes olive oil OR vegetable oil garlic -- peeled and finely chopped onion -- finely chopped fresh rosemary -- finely chopped OR dried rosemary* fresh thyme -- finely chopped OR dried thyme dry red wine ground nutmeg and ground cloves (each) Salt and pepper -- to taste grated Parmesan cheese

Ask the grocery butcher to remove fat from the meat and coarsely grind the lamb for you. Or, remove the fat and bone and coarsely chop the meat in a food processor. Place the plum tomatoes in a bowl and break up with a fork until coarsely crushed. Heat oil in a medium saucepan over medium-high heat. Add the lamb and garlic and cook until the meat begins to brown, about 3 minutes. Add the onion, rosemary and thyme; cook 1 minute. Add the crushed tomatoes, wine, nutmeg, cloves and salt and pepper to taste. Heat to a boil and reduce the heat to simmering. Cook, uncovered, until the lamb is very tender, about 45 minutes. Check the lamb occasionally. There should always be enough liquid to cover the meat. If not, add a small amount of water. Prepare pasta according to package directions; drain. Return the pasta to the pot. Add the lamb sauce to the pot and cook over low heat until heated through, stirring constantly. Stir in half the Parmesan cheese. Divide pasta among serving bowls. Sprinkle with remaining cheese and serve. Serves 4 to 6 Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - Per serving: 504 Calories (kcal); 15g Total Fat; (28% calories from fat); 20g Protein; 63g Carbohydrate; 36mg Cholesterol; 208mg Sodium Food Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : *If using dried rosemary, soften it as follows: Place the rosemary in a heatproof bowl and pour about 1 cup boiling water over it. Let stand 5 minutes. Drain before using. Nutr. Assoc. : 310 26532 0 2130706543 2130706543 0 0 0 0 2130706543 0 0 0 0 3152 0 0 2130706543 0 0 0 0 * Exported from MasterCook * Roast Pork � la Criolla Recipe By Serving Size Categories Amount -------3 3 1 6 1 1 1/2 1 1/2 1 : : 8 Preparation Time :0:10 : Nat. Pork Producers Council

Pork

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

Ingredient -- Preparation Method -------------------------------boneless pork single loin roast -- netted or tied OR boneless fresh ham roast (inside round) -- netted or tied ground black pepper garlic cloves -- crushed oregano olive oil vinegar salt

In small bowl, mix together all seasonings, then rub this mixture on all surfaces of the pork roast. Place roast in shallow pan and roast in a 350�F oven for 1 1/2 hours, or until meat thermometer inserted reads 155�F. Remove roast from oven, let rest 5-10 minutes before slicing to serve. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "1:30" - - - - - - - - - - - - - - - - - - Per serving: 173 Calories (kcal); 8g Total Fat; (44% calories from fat); 22g Protein; 2g Carbohydrate; 53mg Cholesterol; 844mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4575 0 2130706543 0 0 0 0 0 0

* Exported from MasterCook * Roast Pork Loin with Apples and Cinnamon Recipe By Serving Size Categories Amount -------2 1 1 1 1/2 1/2 1/2 1/4 1 2 : : 6 Preparation Time :0:20 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless pork loin roast olive oil black pepper -- ground ginger -- ground nutmeg -- ground cinnamon -- ground dry white wine honey lemon juice apples -- cored, peeled, and sliced into wedges

Rub pork loin with olive oil, pepper, HALF of the ginger, nutmeg and cinnamon. Combine the other half of the spices with the wine, honey, lemon juice and apple wedges. Roast pork loin in shallow pan in a 350�F oven for 45 minutes to an hour, until internal temperature (measured with a meat thermometer) reads 155�F. Remove from oven, let roast rest for 10 minutes. Meanwhile, simmer apple mixture in a small saucepan until apples are tender; stir in any pork roast juices. Serve sliced roast with apples and sauce. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "0:45" - - - - - - - - - - - - - - - - - - Per serving: 282 Calories (kcal); 9g Total Fat; (30% calories from fat); 27g Protein; 20g Carbohydrate; 68mg Cholesterol; 58mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 26384 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook *

Roasted Chops with Garden-Fresh Ratatouille Recipe By Serving Size Categories Amount -------6 1 8 1 2 pieces 2 1/3 2 1/4 2 2 1/2 : : 6 Preparation Time :0:20 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------bone-in pork chops -- 3/4-inch thick eggplant (about 1 small) -- peeled and cubed Roma tomatoes -- chopped onion -- chopped bell peppers (red, green or yellow) -- cut into 1-inch summer squash -- quartered lengthwise and cut into pieces dry white wine olive oil minced fresh basil garlic -- minced salt cracked black pepper

cup tablespoons cup cloves teaspoons teaspoon

Preheat oven to 350�F. In a greased 5-quart casserole toss together all ingredients except pork chops. Bake, covered, for 40 minutes, stirring occasionally. Brush chops lightly with a little olive oil. Brown on both sides in a large nonstick skillet. Remove casserole from oven, arrange chops on top of vegetable mixture; bake uncovered for 20-25 minutes until chops are just done. Serve chops with ratatouille. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "1:00" - - - - - - - - - - - - - - - - - - Per serving: 285 Calories (kcal); 14g Total Fat; (42% calories from fat); 22g Protein; 19g Carbohydrate; 41mg Cholesterol; 772mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 9116 3234 0 0 26327 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Vegetable Salad with Idaho� Potatoes and Pork Tenderloin Recipe By :

Serving Size Categories Amount -------1/4 1/4 1/4 1 3 2 2 2 6 4

: 4 Preparation Time :0:00 : Idaho Potato Commission Side Dishes

Salads

Measure -----------teaspoon teaspoon teaspoon 12-ounce 8-ounce 6-ounce 5-ounce ounces teaspoon cups cup ounces

1/4 1/4

Ingredient -- Preparation Method -------------------------------cumin garlic powder freshly ground black pepper whole pork tenderloin Olive oil cooking spray Idaho� Potatoes -- well scrubbed zucchini -- stemmed red bell peppers -- stemmed and seeded onions -- sliced into 1/2 inch rounds portobello mushroom caps -- sliced salt mixed salad greens -- washed and drained balsamic vinegar OPTIONAL peppercorn goat cheese

3

Preheat oven to 500 degrees (note: do not set for broil). Move top oven rack to uppermost position in oven. In a small bowl, combine cumin, garlic powder and black pepper. Place pork tenderloin on a clean counter or cutting board; with clean hands, rub spice mixture onto tenderloin. Lightly spray tenderloin and a baking pan with cooking spray; place pan into oven on the top rack. Roast tenderloin about 20 - 22 minutes until medium doneness (28 - 30 minutes for well done). When tenderloin is done, remove from oven and set aside. While tenderloin is cooking, cut each potato lengthwise into eight wedges. Cut zucchini and red pepper the same way. Line two large baking trays with heavy-duty aluminum foil. Spray foil with cooking spray. On one tray, arrange potato and zucchini wedges so they don't overlap. On second tray, arrange red peppers (skin side down), onions and mushrooms, making sure vegetables aren't crowded or overlapping. Spray vegetables on both trays lightly with cooking spray. Place both trays in the oven to roast for 20 minutes. Remove the tray with the red peppers, leaving the tray with the potatoes in to roast another 15 minutes. Remove potato tray and sprinkle lightly with salt. Thinly slice the pork tenderloin. To assemble the salads, place a cup of the greens on each of four plates and divide vegetables and pork slices evenly among the plates. Drizzle balsamic vinegar on the salads. If desired, top each serving with crumbled peppercorn goat cheese. Source: "The Idaho Potato Commission" S(Internet address): "http://www.famouspotatoes.org/" - - - - - - - - - - - - - - - - - - -

Per serving: 408 Calories (kcal); 11g Total Fat; (24% calories from fat); 32g Protein; 48g Carbohydrate; 78mg Cholesterol; 282mg Sodium Food Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 1169 26015 3740 0 0 0 4197 0 0 0 0 639 * Exported from MasterCook * Romaine Spears and Cherry Tomatoes Vinaigrette Recipe By Serving Size Categories Amount -------8 1 2 3 : : 4 Preparation Time :0:00 : Nat. Pork Producers Council

Side Dishes

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

Ingredient -- Preparation Method -------------------------------inner leaves of head of romaine lettuce cherry tomatoes VINAIGRETTE olive oil red wine vinegar garlic powder pepper salt

1/4 1/4 1/4

Clean inner leaves of romaine, arrange on serving platter with 1 cup cherry tomatoes. Serve with vinaigrette dressing for dipping: In jar with tight-fitting lid, shake together olive oil, red wine vinegar, garlic, pepper and seasoned salt. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 78 Calories (kcal); 7g Total Fat; (75% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 141mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4780 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rosemary Pork Medallions Recipe By :

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

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

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------pork tenderloin medallions Flour for dredging olive oil Salt -- to taste Freshly ground black pepper -- to taste dried rosemary -- crumbled beef broth brandy Fresh parsley sprigs Lemon wedges

Preheat oven to 400�F. Dredge pork lightly with flour, shaking off excess. Heat oil in heavy skillet. Add pork and brown about 3-4 minutes per side. Season with salt and pepper. Pour off fat from skillet. Press rosemary onto both sides of each medallion. Transfer to baking dish and roast for 8-10 minutes. Meanwhile, deglaze skillet with stock and brandy over medium heat, stirring up brown bits, reducing to 1/2 cup. Pour sauce over pork, garnish with lemon and parsley and serve immediately. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 181 Calories (kcal); 6g Total Fat; (34% calories from fat); 25g Protein; 1g Carbohydrate; 74mg Cholesterol; 217mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1169 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rotini Ni�oise with Lemon Vinaigrette Recipe By Serving Size Categories Amount -------1 2 2 1 : : 6 Preparation Time :0:00 : National Pasta Association Poultry

Pasta

Measure -----------pound cups cups 14-ounce can

Ingredient -- Preparation Method -------------------------------Rotini Twists or Spirals -- uncooked canned white beans (cannellini) -- rinsed and drained cooked chicken breast (about 1/2 pound) -- cut into chunks artichoke hearts packed in water -- drained

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

cup cup cup cup cloves teaspoons teaspoon teaspoon

1/2

VINAIGRETTE olive oil OR vegetable oil low-sodium chicken broth freshly squeezed lemon juice garlic -- minced Dijon mustard salt freshly ground black pepper GARNISH cherry tomatoes green beans -- blanched and refreshed in cold water black olives

12 8 16

ounces

Prepare pasta according to package directions; drain. Rinse the pasta under cold water, drain thoroughly and put in a large mixing bowl. Add white beans, chicken and artichoke hearts and toss well. In a medium bowl, whisk together all the vinaigrette ingredients. Pour vinaigrette over pasta mixture and toss well. To serve, spoon pasta onto large serving platter and arrange cherry tomatoes, green beans and black olives around and on top of salad. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 644 Calories (kcal); 17g Total Fat; (23% calories from fat); 39g Protein; 86g Carbohydrate; 54mg Cholesterol; 604mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4785 26386 2806 42 0 0 0 0 2130706543 0 797 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rotini with Tuna and Tomato Recipe By Serving Size Categories Amount -------8 1 1 1 : : 6 Preparation Time :0:00 : Fish/ Seafood Pasta

National Pasta Association

Measure Ingredient -- Preparation Method ------------ -------------------------------ounces Rotini, Twists, or Spirals -- uncooked 6 1/8-ounce can solid white tuna packed in water -- drained medium zucchini -- diced green bell pepper -- ribs and seeds removed, diced

1 3 2 2 2 1 2

medium 1/4 cup tablespoons tablespoons tablespoons teaspoon tablespoons

tomato -- peeled, seeded and chopped scallions -- sliced drained capers (optional) vegetable oil OR olive oil lemon juice minced fresh basil minced fresh parsley Freshly ground pepper -- to taste

Cook pasta according to package directions; drain and chill. Combine pasta, tuna, zucchini, bell pepper, tomato, scallions and capers and toss. Mix remaining ingredients and pour over the pasta mixture. Toss lightly and serve. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 239 Calories (kcal); 6g Total Fat; (22% calories from fat); 13g Protein; 32g Carbohydrate; 12mg Cholesterol; 173mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4785 5553 0 0 0 0 2478 0 0 2130706543 0 0 0 0 * Exported from MasterCook * Rum Marinated Rib Eye Steaks Recipe By Serving Size Categories Amount -------1 1/2 1/2 1/2 1/4 : : 4 : Beef Preparation Time :0:00

Texas Beef Council

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

Ingredient -- Preparation Method -------------------------------Beef Rib Eye steaks -- cut 1-inch thick MARINADE rum OR bourbon olive oil chili powder garlic cloves -- finely chopped ground oregano hot pepper sauce

1 2 1

1/4

Mix rum or bourbon with next 5 ingredients for marinade. Marinate steaks 30 minutes to 2 hours. Grill steaks 4-6 inches from medium coals for 9-12 minutes, turning once. (Test temperature of coals by holding palm over

grill at cooking height. If the heat forces you to pull away in 4 seconds, coals are medium.) Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" - - - - - - - - - - - - - - - - - - Per serving: 646 Calories (kcal); 50g Total Fat; (78% calories from fat); 29g Protein; 2g Carbohydrate; 111mg Cholesterol; 119mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Serving Ideas : Garlic mashed potatoes and spinach salad. Nutr. Assoc. : 2204 0 0 2130706543 0 0 0 0 0 0 0 * Exported from MasterCook * Salad Ni�oise Recipe By Serving Size Categories Amount -------2 1/4 2 1 2 2 1 1/3 : : 4 Preparation Time :0:00 : Idaho Potato Commission Side Dishes

Salads

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

Ingredient -- Preparation Method -------------------------------Idaho� Potatoes -- unpeeled and cut into thin wedges fresh green beans -- trimmed water Lettuce leaves 6-1/2 ounce can tuna in water -- drained and flaked tomatoes -- cut into wedges hard-cooked eggs -- cut into wedges cups commercial reduced-calorie Italian dressing

Arrange potato wedges in a 9-inch microwave-safe pie plate; arrange green beans over potatoes. Add water. Cover with microwaveable plastic wrap and microwave at HIGH 6 to 8 minutes, or until potatoes and beans are tender. Drain well. Arrange lettuce leaves on a large platter. Top with potato wedges and green beans. Arrange tuna, tomato and egg wedges on platter. Drizzle with dressing. Description: "Fresh and nutritious, this Salad Ni�oise can be prepared in a snap by using staples from the refrigerator and pantry." Source: "The Idaho Potato Commission" S(Internet address):

"http://www.famouspotatoes.org/" - - - - - - - - - - - - - - - - - - Per serving: 277 Calories (kcal); 11g Total Fat; (35% calories from fat); 18g Protein; 27g Carbohydrate; 125mg Cholesterol; 830mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5669 3568 0 0 0 0 3236 3993 0 * Exported from MasterCook * Salmon Recipe By Serving Size Categories Amount -------4 1/4 : : 2 Preparation Time :0:00 : Fish/ Seafood

New Zealand Wasabi Limited

Measure -----------5 1/2-ounce cup

Ingredient -- Preparation Method -------------------------------salmon fillets (can substitute king salmon for Pacific salmon) -- skin removed vegetable oil Salt to taste Pepper to taste Pickled Ginger -- see recipe, garnish OR Dried seaweed -- garnish Soy-Wasabi Sauce -- see recipe

Lightly brush salmon with oil and season with salt and pepper. Cook on hot grill until done, 5 to 8 minutes on each side, depending on thickness of fillet. To serve, pour a layer of Soy-Wasabi Sauce on plate, then place salmon on top of sauce. Garnish with Pickled Ginger or dried seaweed. Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 1476 Calories (kcal); 95g Total Fat; (58% calories from fat); 64g Protein; 85g Carbohydrate; 268mg Cholesterol; 1676mg Sodium Food Exchanges: 2 Grain(Starch); 9 Lean Meat; 1 Vegetable; 0 Fruit; 16 1/2 Fat; 3 1/2 Other Carbohydrates Serving Ideas : Serve with rice and fresh steamed vegetables, such as artichoke, green beans, asparagus, summer squash, or red bell peppers.

Nutr. Assoc. : 4817 0 0 0 0 0 2130706543 0 * Exported from MasterCook * Pickled Ginger Recipe By Serving Size Categories Amount -------1/2 1/4 1/4 1/2 : : 24 Preparation Time :0:00 : Condiments

New Zealand Wasabi Limited

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

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

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

Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" Yield: "1 1/2 cups" - - - - - - - - - - - - - - - - - - Per serving: 18 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 5g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Serving Ideas : Serve with Grilled Pacific Salmon or Sushi. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Soy-Wasabi Sauce Recipe By Serving Size Categories : : 10 Preparation Time :0:00 : New Zealand Wasabi Limited

Sauces

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

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

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

In medium bowl, whisk oil into egg yolk gradually, a drop at a time, to make a thick mayonnaise. Then add the wasabi paste and whisk in remaining ingredients. Cuisine: "Asian" Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 131 Calories (kcal); 11g Total Fat; (81% calories from fat); trace Protein; 6g Carbohydrate; 21mg Cholesterol; 293mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with Grilled Pacific Salmon. Nutr. Assoc. : 1685 0 0 0 0 3181 * Exported from MasterCook * Salmon and White Bean Stew Recipe By Serving Size Categories Amount -------1 2 1/2 1 4 1 1 2 1 1/2 1 4 : : 6 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Soups/ Stews

Fish/ Seafood

Measure Ingredient -- Preparation Method ------------ -------------------------------14 3/4-ounce can Alaska salmon -- drained and flaked 15-ounce can small white beans -- save all liquid cup tomato -- diced medium onion -- chopped cloves garlic -- minced zucchini -- chopped carrot -- peeled and chopped cups fresh basil -- loose packed, chopped tablespoon Worcestershire sauce cup dry sherry teaspoon oregano tablespoons Parmesan cheese -- grated Olive oil

Salt -- to taste Pepper -- to taste Heat oil in a saut� pan; add the garlic, onion and oregano and saut� until the onion is translucent. Add the zucchini, carrot and Worcestershire sauce; stir and saut� for 3 to 4 minutes. Drain beans, saving liquid. Add the beans to the saut� along with the bean liquid and enough water to equal a total of 4 cups of liquid. Add the sherry, salt and pepper. Bring to a boil; reduce to simmer and cook 5 minutes. Add the salmon, basil and diced tomato. Cook 3 to 4 minutes until salmon is heated through. Place into 4 warm serving bowls, and top with 1 tbsp. of Parmesan cheese and serve. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 641 Calories (kcal); 7g Total Fat; (10% calories from fat); 47g Protein; 95g Carbohydrate; 41mg Cholesterol; 500mg Sodium Food Exchanges: 6 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2465 0 0 0 0 0 0 0 0 0 0 0 0 1326 0 * Exported from MasterCook * Salmon Calzone Recipe By Serving Size Categories Amount -------1 1/2 4 4 1 1 1 : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

Measure Ingredient -- Preparation Method ------------ -------------------------------14 3/4-ounce can Alaska salmon -- drained and flaked cup barbecue sauce tablespoons roasted red pepper -- medium dice tablespoons grilled red onion -- medium dice cup skim milk Mozzarella cheese -- grated box frozen Pepperidge Farm puff pastry dough egg Olive oil

Thaw puff pastry dough, following the directions of the box. Preheat oven to 400�F. Mix Alaska salmon with barbecue sauce and onion, hold aside. Cut each piece of puff pastry dough in half. Lightly flour a work surface and roll each piece of dough into an 8 inch by 8 inch square, trimming as necessary.

Place 1/4 salmon mixture into a corner of each pastry square, not close to the edge (you will be folding each square into a triangle). Top salmon mixture with 1 tablespoon of red pepper and 1/4 cup of Mozzarella cheese. Beat the egg, brush each edge of the 4 pastry squares with egg. Fold pastry over into triangles and crimp the edges well to seal tightly. Carefully place triangles onto an oiled or parchment paper covered sheet pan. Lightly brush the tops with olive oil and place into the oven, cook for 20 to 25 minutes until golden brown. Remove from oven. Drizzle extra barbecue sauce over 4 serving plates. Top with a warm calzone and serve. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 335 Calories (kcal); 17g Total Fat; (47% calories from fat); 31g Protein; 12g Carbohydrate; 120mg Cholesterol; 1027mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 2465 0 0 20221 0 3470 0 0 * Exported from MasterCook * Salmon Fettuccine with Capers and Artichokes Recipe By Serving Size Categories Amount -------1 8 8 2 1/2 1/2 1 2 1 1 1 1 1/2 :Joy Young of Covington, Kentucky : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Fish/ Seafood Pasta

Measure -----------14 3/4-ounce ounces

Ingredient -- Preparation Method -------------------------------Alaska salmon -- drained and flaked fettucine -- uncooked OR ounces spinach fettucine tablespoons fresh lemon juice cup nonfat sour cream cup milk 6 1/2-ounce jar marinated artichoke hearts -- drained tablespoons drained capers tablespoon fresh dill, chopped OR teaspoon dried dill tablespoon fresh tarragon, chopped OR teaspoon dried tarragon cup freshly grated Parmesan cheese Freshly ground black pepper

Prepare fettuccine according to package directions. Toss salmon with lemon juice and set aside. Combine sour cream and milk in a large deep skillet; heat over medium heat. Add artichoke hearts, capers, dill and tarragon; heat through, stirring frequently. Drain pasta; add to skillet, tossing well. Add cheese and salmon mixture, tossing lightly. Arrange on four serving plates, sprinkle with pepper. Serve with additional cheese if desired. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 483 Calories (kcal); 14g Total Fat; (25% calories from fat); 37g Protein; 51g Carbohydrate; 73mg Cholesterol; 993mg Sodium Food Exchanges: 3 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : This recipe was one of six winners of the "LUV SAMN SO MUCH" recipe contest. Nutr. Assoc. : 2465 0 0 2130706543 0 0 0 1409 2478 3360 0 2130706543 3412 0 2130706543 20086 0 * Exported from MasterCook * Salmon Pasta with Sea Parsley� Sauce Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Fish/ Seafood Ocean Produce International

Main Dishes Pasta

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

Measure -----------pound cups ounces cup tablespoons

Ingredient -- Preparation Method -------------------------------salmon fillet -- skinned pasta -- such as penne or twists cherry tomatoes -- halved low fat cr�me fra�che finely chopped Sea Parsley� Finely grated rind of 1/2 orange Salt and black pepper

Cut the salmon into bite-sized pieces, arrange on a heatproof plate and cover with foil. Bring a large pan of salted water to the boil, add the pasta and return to the boil. Place the plate of salmon on top and simmer for 10-12 minutes, until the pasta is cooked and salmon are cooked. Drain the pasta and toss with the tomatoes and salmon. Mix together the cr�me fra�che, Sea Parsley�, orange rind and pepper to taste, then toss into the salmon and pasta and serve hot or cold. Source: "Ocean Produce International"

S(Internet address): "http://www.oceanproduce.com/" - - - - - - - - - - - - - - - - - - Per serving: 541 Calories (kcal); 17g Total Fat; (28% calories from fat); 34g Protein; 62g Carbohydrate; 95mg Cholesterol; 103mg Sodium Food Exchanges: 4 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 26607 524 1014 161 * Exported from MasterCook * Salmon Scampi with Wine Recipe By Serving Size Categories Amount -------1 1/2 2 6 1 1/2 1/2 1 2 1/2 :Willard, Ward Cove, Alaska : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

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

Ingredient -- Preparation Method -------------------------------salmon fillets bacon drippings butter or margarine garlic -- minced oregano leaves thyme leaves whole tarragon lemon juice dry Marsala wine

Trim fillets to 1 1/2'' pieces-uniform thickness. In frying pan, slowly cook 1-2 strips of bacon, tablespoons drippings. Remove bacon and use for salmon in the bacon drippings over medium heat, a baking dish and keep warm. Deglaze pan with a scrape the residue from the pan over the fish. or enough to yield 2 another dish. Saut� the turning gently. Remove to little of the wine and

Meanwhile, in a small saucepan, melt the butter and add the garlic and spices. Cook, stirring over medium low heat, for 2-3 minutes to extract the flavors. Remove from heat and add the wine and lemon juice. Pour this sauce over the fish. Bake at 400�F for 10 minutes. Serve over rice, spooning pan juices over all. Garnish with lemon wedges and finely chopped parsley. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" T(Baking Time): "0:10" - - - - - - - - - - - - - - - - - - -

Per serving: 434 Calories (kcal); 30g Total Fat; (65% calories from fat); 34g Protein; 2g Carbohydrate; 142mg Cholesterol; 328mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates NOTES : Variation: Substitute dry white wine for the Marsala for a lighter, less rich dish. Nutr. Assoc. : 3404 0 0 0 1016 1492 1484 0 4106 * Exported from MasterCook * Salmon Steak en Papillote Recipe By Serving Size Categories Amount -------2 4 1/4 1 1/4 1 1/2 1/2 1/2 :Carol, Anchorage, Alaska : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

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

Ingredient -- Preparation Method -------------------------------margarine salmon steaks pepper grated fresh ginger root finely chopped green onions -- white part only cornstarch white wine evaporated milk lime juice cayenne pepper

Cut 4 large heart shapes 15" � 14" from heavy duty foil. Brush one half of each heart with margarine. Arrange salmon steak on each buttered half of foil. Combine teaspoon ginger and pepper. Sprinkle over each salmon portion. Fold foil over fish, folding edges together. Pleat to form a tight seal. Place on baking sheet. Bake in preheated 500� oven for 10 minutes, or until packets puff. Fish should just begin to flake when touched with a fork. Saut� chopped green onion in margarine. Stir in cornstarch to make a roux. Add white wine and stir well. Add milk. Stir constantly over medium heat until thickens and boils. Add 1/4 teaspoon ginger root, lime juice and dash of cayenne. To serve, spoon sauce into a pool on plates and carefully place salmon steak on top of sauce. Garnish with dill sprigs. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 321 Calories (kcal); 14g Total Fat; (42% calories from fat); 36g Protein; 6g Carbohydrate; 98mg Cholesterol; 217mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 4821 0 20083 20029 0 0 0 0 0 * Exported from MasterCook * Salmon Stuffed Pasta Shells Recipe By Serving Size Categories Amount -------24 2 2 1/4 1 1/4 1/2 1 1 1 1 1/2 1 1/2 1/4 1/8 1 1 1/2 3 2 : : 6 Preparation Time :0:00 : Fish/ Seafood Pasta

National Pasta Association

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

Ingredient -- Preparation Method -------------------------------Jumbo Shells -- uncooked eggs -- beaten part-skim Ricotta cheese chopped onion red bell pepper -- ribs and seeds removed, diced snipped parsley finely grated lemon peel salmon -- drained and flaked seafood seasoning evaporated skim milk DILL SAUCE margarine all-purpose flour salt pepper lemon juice skim milk finely snipped fresh dill OR dried dill weed

Cook pasta according to package directions; drain well. Cool on waxed paper or aluminum foil to keep shells from sticking together. Combine eggs, Ricotta cheese, onion, bell pepper, parsley, lemon peel, salmon and seafood seasoning. Pour evaporated skim milk into lightly oiled 9 � 12 � 2-inch baking dish. Fill each pasta shell with a heaping tablespoon of filling. Arrange shells in casserole; cover with aluminum foil. Bake at 350�F for 30 to 35 minutes, or until hot and bubbly. While shells are baking, melt margarine in small saucepan over medium heat; stir in flour, salt and pepper. Remove saucepan from heat; gradually add skim milk, stirring until mixture is smooth. Return to medium heat; bring to boiling, stirring constantly. Reduce heat, simmer 1 minute. Remove from heat; stir in dill and lemon juice. Remove casserole from oven; arrange shells on serving platter. Serve with dill sauce.

Serves 4 to 6 Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 404 Calories (kcal); 14g Total Fat; (31% calories from fat); 29g Protein; 40g Carbohydrate; 111mg Cholesterol; 541mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 315 0 1267 0 0 1036 20084 1315 27158 0 0 0 0 0 0 0 0 0 3360 0 2130706543 * Exported from MasterCook * Salmon Turnovers Recipe By Serving Size Categories Amount -------1 1 3 3 2 2 1 2 : : 8 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

Measure Ingredient -- Preparation Method ------------ -------------------------------14 3/4-ounce can Alaska salmon -- drained and flaked cup sliced green onions ounces cream cheese -- softened tablespoons grated Parmesan cheese teaspoons dijon-style mustard teaspoons fresh lemon juice teaspoon dill weed 8-ounce packages refrigerated crescent dinner rolls (16 rolls total)

Preheat oven to 350�F. Combine Alaska canned salmon, onions, cheeses, mustard, lemon juice, and dill; stir until blended. Unroll dough; separate into triangles. Divide filling among 8 triangles (about 3 tablespoons filling each); spread filling leaving a 1/4 inch border of dough around edges. Cover each filled triangle with remaining triangle of dough. Press edges of triangles with a fork to tightly seal turnovers. Place on baking sheets; bake 12 to 15 minutes or until golden. Serve warm. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" Yield:

"16 rolls" T(Baking Time): "0:15" - - - - - - - - - - - - - - - - - - Per serving: 346 Calories (kcal); 20g Total Fat; (52% calories from fat); 16g Protein; 24g Carbohydrate; 42mg Cholesterol; 819mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2465 0 0 0 0 0 0 5699 0 * Exported from MasterCook * Salmon with Blackberry Hollandaise Recipe By Serving Size Categories Amount -------4 2 1 1/2 : : 4 Preparation Time :0:00 : Fish/ Seafood Oregon Raspberry & Blackberry

Main Dishes

Measure -----------tablespoons sticks Dash Dash cups teaspoon teaspoon teaspoon tablespoons

Ingredient -- Preparation Method -------------------------------FOR HOLLANDAISE egg yolks fresh lemon juice sweet butter (12 oz.) salt white pepper FOR BLACKBERRY SAUCE blackberries Dijon mustard garlic -- minced shallot -- minced lemon -- juiced Madeira wine FOR SALMON lemon -- quartered Fresh mint white wine fish stock salmon fillets

2 1 1 3 1 2 3 4

1/2 1/2

cups cups 6-ounce

For Hollandaise: Whisk egg yolks and lemon juice in top pan of double boiler. Place pan onto double boiler. (Water in bottom of double boiler should be simmering, and not touching top pan.) Whisk continuously until sauce just begins to thicken. Remove from heat and slowly pour melted butter in steady stream, continuing to whisk until all butter is incorporated. Add salt and white pepper. Set aside. For Blackberry Sauce: In small saucepan, combine blackberries (reserving some for garnish), mustard, garlic, shallot, lemon juice and Madeira. Reduce by one-fourth, stirring often to keep from scorching. Pur�e in a

food processor; pass through a fine sieve. Set aside one quarter of the reduction for garnish. Fold the remaining portion into the 4-egg hollandaise. In a fresh saucepan, combine quartered lemon and one sprig of mint with white wine and fish stock. Bring to a boil, then reduce to simmer. Using a spatula, carefully place the salmon fillets in saucepan, and poach for 8-10 minutes. Remove fillets with spatula so that they retain their shape. Spoon some Blackberry Hollandaise into the center of each serving plate, then drizzle a thin circular line of reserved pur�e. Lightly draw the back of a spoon across it, making a scallop effect toward the outside of the plate. Place a salmon fillet in the circle and garnish with mint flowers or borage flowers and 3-5 whole blackberries. Description: "This recipe adapted from THE NEW ARK COOKBOOK by Jimella Lucas and Nanci Main, chef/owners of The Ark restaurant, Nahcotta, Washington" Source: "Oregon Raspberry & Blackberry Commission" S(Internet address): "http://www.oregon-berries.com/" - - - - - - - - - - - - - - - - - - Per serving: 777 Calories (kcal); 50g Total Fat; (67% calories from fat); 39g Protein; 17g Carbohydrate; 406mg Cholesterol; 672mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 1 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 222 0 0 0 0 0 0 0 0 4080 0 0 0 0 0 0 1135 * Exported from MasterCook * Santa Lucia Crown Recipe By Serving Size Categories Amount -------1/2 1 1/2 1/2 1/4 1 1/8 4 1/4 3 6 : : 12 Preparation Time :0:00 : Breads Seasonal/ Holiday

Fleischmann's Yeast

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

Ingredient -- Preparation Method -------------------------------warm water (105� to 115�F) Fleischmann's� Active Dry Yeast warm milk (105� to 115�F) sugar butter or margarine -- softened salt saffron (powdered) all-purpose flour (4 1/4 to 4 3/4 cups) eggs Powdered Sugar Frosting -- optional (recipe follows) Red and green candied cherries (halved) -- optional candles -- optional

1 4

1/2

cup teaspoons teaspoon

POWDERED SUGAR FROSTING powdered sugar -- sifted milk (4 to 5 teaspoons) vanilla extract

Place 1/4 cup warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, warm milk, sugar, butter, salt, saffron and 1 1/2 cups flour; blend well. Stir in 2 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 both braids; let rise in warm, draft-free place until doubled in size, about 1 hour. Punch dough down. Remove dough to lightly floured surface; reserve 1/3 of dough for top of crown. Divide remaining dough into three equal pieces; roll each to 25-inch rope. Braid ropes. Place braid on greased baking sheet. Form braid into circle; pinch ends together to seal. To shape top of crown, divide reserved dough into three equal pieces; roll each to 16-inch rope. Braid ropes. Place braid on separate greased baking sheet. Form braid into circle; pinch ends together to seal. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Lightly beat remaining egg; brush on braids. Bake at 375�F for 15 minutes or until done (small braid) and 25 minutes or until done (large braid); cover large braid with foil during last 10 minutes to prevent excess browning. Remove braids from baking sheets; cool on wire racks. Makes 1 crown. ____________________ To Decorate Crown: Make 6 holes for candles in small braid. Place small braid on top of large braid. If desired, drizzle with Powdered Sugar Frosting and garnish with red and green candied cherry halves. Insert candles in prepared holes. Powdered Sugar Frosting: In small bowl, combine 1 cup powdered sugar, sifted, 4 to 5 teaspoons milk and 1/2 teaspoon vanilla extract. Stir until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 292 Calories (kcal); 6g Total Fat; (17% calories from fat); 7g Protein; 53g Carbohydrate; 59mg Cholesterol; 238mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 5472 26366 4138 0 0 0 26111 14 0 2130706543 2130706543 2130706543 0 0 4138 0

* Exported from MasterCook * Satay Style Beef and Pasta Recipe By Serving Size Categories Amount -------1 1/4 1 1/4 5 2 1/4 1/4 6 1 2 : : 4 Preparation Time :0:30 : Beef Texas Beef Council

Pasta

Measure -----------pounds pounds tablespoons tablespoons teaspoon teaspoon ounces package tablespoons cup

1/2

Ingredient -- Preparation Method -------------------------------boneless top sirloin -- cut 1-inch thick OR top round steak -- cut 1-inch thick teriyaki sauce -- divided creamy peanut butter ground ginger crushed red pepper dry vermicelli OR thin spaghetti vegetable oil cucumber -- seeded and chopped

Cut beef steak lengthwise in half and then crosswise into 1/8 inch thick strips. In medium bowl, combine beef and 2 tablespoons teriyaki sauce; toss to coat. In small bowl, combine remaining 3 tbsp. teriyaki sauce, peanut butter, 1 tablespoon water, ginger and red pepper. Cook pasta in salted boiling water according to package directions; drain and rinse. Toss pasta with peanut butter mixture to coat; keep warm. Meanwhile, in large nonstick skillet or wok, heat oil over medium-high heat until hot. Add beef (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook) Add to pasta; toss lightly. Sprinkle with chopped cucumber. Serve immediately. Cuisine: "Asian" Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" - - - - - - - - - - - - - - - - - - Per serving: 455 Calories (kcal); 17g Total Fat; (33% calories from fat); 36g Protein; 39g Carbohydrate; 82mg Cholesterol; 979mg Sodium Food Exchanges: 2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5313 0 2130706543 0 26964 0 0 1569 0 2130706543 0 0

* Exported from MasterCook * Saucy Orange Pork Chops Recipe By Serving Size Categories Amount -------6 1 1 1/2 3 1 3/4 1 1/8 1/4 1 : : 6 Preparation Time :0:00 : Main Dishes Pork

Monitor Sugar

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

Ingredient -- Preparation Method -------------------------------pork chops beef bouillon cube water cornstarch orange -- juiced Big Chief golden brown sugar salt pepper cider vinegar Worcestershire sauce

Trim excess fat from the pork chops. Brown chops on both sides. Dissolve bouillon cube in water, add cornstarch and mix until smooth. Add remaining ingredients and mix well. Drain fat from chops and pour sauce over them. Cover and cook slowly for 1 hour. May be baked in oven at 325�F for 1 hour. Description: "A citrus twist for an old dinner favorite!" Source: "Monitor Sugar" S(Internet address): "http://www.monitorsugar.com/" - - - - - - - - - - - - - - - - - - Per serving: 330 Calories (kcal); 15g Total Fat; (40% calories from fat); 23g Protein; 25g Carbohydrate; 74mg Cholesterol; 549mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Saucy Pork Medallions with Banana Recipe By Serving Size Categories Amount -------: : 4 Preparation Time :0:25 : Main Dishes Pork

Nat. Pork Producers Council

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

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

1 1 1

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

2 1 1 1

pound tablespoon teaspoon teaspoon teaspoon cup cup cup tablespoons teaspoon teaspoon cup large tablespoon

boneless pork loin all-purpose flour salt white pepper vegetable oil chicken broth dry white wine orange juice water fresh lemon juice dried tarragon -- crushed whipping cream ripe banana chopped cashews

Cut pork crosswise into 12 slices; lightly pound each slice with meat mallet. Combine flour, salt and pepper; dredge pork. In nonstick fry pan brown half of the pork in hot cooking oil over medium heat. Remove from skillet; brown the remaining pork. Pour off pan drippings. Return all pork to skillet; add chicken broth, wine, orange juice, water, lemon juice and tarragon. Bring to a simmer. Reduce heat; cover tightly and simmer 8 minutes. Transfer pork to a warm platter; keep warm. Cut banana in half lengthwise; cut each half into 2-inch pieces; set aside. To skillet, add cream; cook and stir over medium-low heat 3 minutes. Add banana and cook till heated through, about 2 minutes. Remove banana and arrange atop pork medallions; keep warm. Continue cooking sauce 3-4 minutes more or till thickened and bubbly, stirring constantly. Serve sauce over pork; sprinkle with cashews. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 259 Calories (kcal); 13g Total Fat; (46% calories from fat); 22g Protein; 11g Carbohydrate; 72mg Cholesterol; 364mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26384 0 0 0 0 0 0 0 0 0 0 0 26344 2505 * Exported from MasterCook * Sausage Stuffed Peppers Recipe By Serving Size Categories Amount -------: : 8 Preparation Time :0:00 : Main Dishes Rag�

Pork

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

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

2 1 3 2 1 8 1

1/3 1/4

pounds medium cups tablespoons cup teaspoon teaspoon medium 28-ounce jar

sweet Italian sausage -- casings removed onion -- chopped cooked rice minced fresh parsley grated Parmesan cheese salt pepper green bell peppers -- cored and seeded Rag� Chunky Gardenstyle Super Mushroom Pasta Sauce

In a large skillet, thoroughly cook crumbled sausage. Add onion; saut� until tender. In a medium bowl, thoroughly combine sausage mixture with rice, parsley, cheese, egg, salt, and pepper. Stuff each pepper with about 2/3 cup meat mixture. Place peppers upright in a large saucepan. Spoon 1 tablespoon sauce over each pepper. Pour remaining sauce around peppers. Simmer, covered, 1 hour over low heat, or until peppers are tender. Serve with sauce. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 629 Calories (kcal); 40g Total Fat; (57% calories from fat); 23g Protein; 44g Carbohydrate; 89mg Cholesterol; 1582mg Sodium Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3775 0 0 0 0 0 0 0 465 0 * Exported from MasterCook * Saut�ed Pears with Anisette Recipe By Serving Size Categories Amount -------1 1 4 3 4 1 2 : : 4 Preparation Time :0:00 : Desserts Side Dishes

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------olive oil anisette fresh ginger -- grated shallot -- chopped Bartlett pears -- cored and sliced chicken stock heavy cream

Heat olive oil in medium saucepan; stir in anisette, grated fresh ginger, chopped shallots and cored and sliced Bartlett pears; saut� until tender. Remove pears and keep warm. Meanwhile, deglaze pan with chicken stock and heavy cream; reduce to sauce-like consistency. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 787 Calories (kcal); 48g Total Fat; (65% calories from fat); 4g Protein; 54g Carbohydrate; 163mg Cholesterol; 585mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Saut�ed Pork with Bourbon and Mustard Recipe By Serving Size Categories Amount -------1 1/2 3 3 3 1 1 1 1/2 1 1 : : 6 Preparation Time :0:10 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------boneless pork loin brown sugar dijon mustard bourbon minced green onions minced garlic Worcestershire sauce cooking oil butter Salt -- to taste Pepper -- to taste

Cut pork loin into six slices and put into a shallow pan. Combine next six ingredients. Add to pan with pork. Mix well. Chill several hours. When ready to cook, remove pork from marinade; reserving marinade. Heat oil in heavy skillet over medium-high heat. Saut� pork until well browned on both sides. Remove from pan and keep warm. Pour off all oil. Add marinade to pan; heat to boiling, reduce heat and simmer a few minutes. Add butter and swirl pan to melt butter. Season to taste. To serve, put pork on plates; strain sauce over the pork slices. Source:

"National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 231 Calories (kcal); 13g Total Fat; (50% calories from fat); 23g Protein; 5g Carbohydrate; 41mg Cholesterol; 594mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 888 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Saut�ed Sole Tobago with Bananas, Pecans and Lime Recipe By Serving Size Categories Amount -------1/2 8 1/4 2 1 1/2 1 1 1/4 : : 8 Preparation Time :0:00 : Fish/ Seafood

Turbana Corporation

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

Ingredient -- Preparation Method -------------------------------vegetable oil filets of sole or flounder butter diagonally sliced bananas (1/2" slices) pecan halves fresh lime juice dry white wine OR light stock coarsely chopped fresh herbs (mint, parsley, coriander, basil or tarragon) Flour -- for dredging

Preheat oil in heavy sauce pan over medium-high heat. Dredge fish fillets lightly in flour. Saut� until golden brown, about 3 minutes each side. Remove to warm platter. Pour off excess oil and wipe down sauce pan. Place pan back on stove over high head; add butter. When foamy and just starting to brown, add bananas and pecans. Toss and cook for 1 minute. Add lime juice and wine. Cook for another 2 minutes. Add fresh herbs. Pour sauce and bananas over fish. Garnish with additional banana slices and lime wedges. Source: "Turbana Corporation" S(Internet address): "http://www.turbana.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 469 Calories (kcal); 31g Total Fat; (60% calories from fat); 32g Protein; 13g Carbohydrate; 94mg Cholesterol; 194mg Sodium

Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 5030 0 20225 0 0 3186 0 2130706543 3383 0 * Exported from MasterCook * Savory Beef Stew with Roasted Vegetables Recipe By Serving Size Categories Amount -------1 3/4 1 3 1 2 12 6 3 1 1/2 1 1/2 1 3 : : 6 : Beef Preparation Time :2:30 Texas Beef Council Ingredient -- Preparation Method -------------------------------boneless beef bottom round olive oil garlic -- crushed ready-to-serve beef broth (13 - 14 1/2 oz) dried thyme leaves mushrooms plum tomatoes -- cut lengthwise into quarters, seeded onions -- cut into quarters olive oil balsamic vinegar (plus 2 teaspoons) -- divided cornstarch -- dissolved in 2 tablespoons water couscous, cooked

Measure -----------pounds tablespoon cloves 13-ounce can teaspoons medium small tablespoons tablespoons tablespoon cups

Trim fat from beef. Cut beef into 1-inch pieces. In Dutch oven, heat 1 tablespoon oil over medium heat until hot. Add beef and garlic (1/2 at a time) and brown evenly, stirring occasionally. Pour off drippings. Season with 3/4 teaspoon pepper. Stir in broth and dried thyme. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 1/2 to 2 hours or until beef is tender. Meanwhile heat oven to 425�F. Lightly spray 15 � 10-inch jelly-roll pan with vegetable cooking spray. Place vegetables in pan. Combine 1 1/2 tablespoons oil and 1 1/2 tablespoons vinegar; drizzle over vegetables, tossing to coat. Roast in 425�F oven 20 to 25 minutes or until tender. Bring beef stew to a boil over medium-high heat. Add cornstarch mixture; cook and stir 2 minutes or until sauce is slightly thickened and bubbly. Stir in roasted vegetables and remaining 2 teaspoon vinegar. Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" - - - - - - - - - - - - - - - - - - Per serving: 377 Calories (kcal); 13g Total Fat; (30% calories from fat); 35g Protein; 30g Carbohydrate; 77mg Cholesterol; 289mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Serving Ideas : Serve with couscous. Nutr. Assoc. : 4786 0 0 26439 3159 0 0 0 0 2140 0 0 * Exported from MasterCook * Scallops and Belgian Endive Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Belgian Endive Marketing Board Main Dishes

Fish/ Seafood Side Dishes

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

Measure -----------tablespoons pint Pinch Pinch Pinch Pinch pounds tablespoons

4 1 1/2 2

Ingredient -- Preparation Method -------------------------------shallots -- chopped garlic cloves -- chopped olive or vegetable oil cherry tomatoes -- halved thyme marjoram oregano basil Belgian Endives -- cut up bay scallops Splash of sherry butter Basil sprigs -- for garnish

Saut� the shallots and garlic in the oil until the shallots are translucent. Add 3 cut up Belgian Endives (reserve one for later), tomatoes, scallops, spices, sherry, and butter. Saut� until the scallops are done (about five minutes) and remove from heat. Add the reserved cut up endive and stir. Serve over cooked pasta. Garnish with basil. Source: "Belgian Endive Marketing Board" S(Internet address): "http://www.belgianendive.com/" - - - - - - - - - - - - - - - - - - Per serving: 399 Calories (kcal); 18g Total Fat; (40% calories from fat); 36g Protein; 26g Carbohydrate; 72mg Cholesterol; 453mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 986 0 0 0 0 0 27098 0 0 0 0 * Exported from MasterCook *

Scallops in Cream Sauce with Spinach Fettuccine Recipe By Serving Size Categories Amount -------1 1/2 4 4 1 1/2 : : 8 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Pasta

Fish/ Seafood

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

Ingredient -- Preparation Method -------------------------------mushrooms -- sliced butter Alaska scallops -- thawed cream sauce spinach fettuccine noodles -- cooked al dente Parmesan cheese -- grated Parsley -- chopped CREAM SAUCE shallots -- minced garlic -- minced butter dry vermouth heavy cream lemon juice Salt and white pepper

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

cup teaspoons ounces ounces quarts ounce

Saut� mushroom in butter about 1 minute. Add Alaska scallops and continue cooking 2 to 3 minutes just until flesh is opaque. Add cream sauce; bring to simmer and cook 1 minute. Arrange well-drained noodles on serving plate and top with creamed scallops. Garnish with cheese and parsley. Cream Sauce: Saut� shallots and garlic in butter until transparent. Deglaze pan with vermouth. Add cream; bring to simmer and reduce by 1/3 or until slightly thickened. Add lemon juice and season to taste with salt and pepper. Hold warm for service. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 661 Calories (kcal); 65g Total Fat; (87% calories from fat); 7g Protein; 14g Carbohydrate; 238mg Cholesterol; 143mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 13 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4196 0 4847 0 2836 0 0 0 0 4902 0 0 0 0 0 0 * Exported from MasterCook * Scampi Recipe By :

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

: 6 Preparation Time :0:00 : Fish/ Seafood Rag�

Main Dishes

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

Ingredient -- Preparation Method -------------------------------garlic -- minced olive oil large shrimp -- peeled and deveined dry white wine lemon juice minced parsley oregano Salt and pepper to taste Cooked rice

In a large skillet, lightly saut� garlic in oil. Add shrimp and saut� until just pink, about 3 minutes. Add wine, lemon juice, parsley, oregano, salt, and pepper; simmer until heated through. Serve over rice. Serves 4 to 6. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 269 Calories (kcal); 18g Total Fat; (61% calories from fat); 23g Protein; 2g Carbohydrate; 173mg Cholesterol; 169mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 20066 0 0 0 * Exported from MasterCook * Sea Captain's Punch Recipe By Serving Size Categories Amount -------1 10 26 1/2 1/2 1/4 2 : : 16 Preparation Time :0:00 : Alcoholic Beverages Stash Tea

Beverages

Measure -----------quart ounces cup cup cups

Ingredient -- Preparation Method -------------------------------strong Stash English Breakfast tea lemons (1 fifth) dark rum brandy peach brandy unsweetened pineapple juice

Combine 1 quart cold water and 3 tea bags of Stash English Breakfast tea in a large container. Let brew either outside or in refrigerator about 1

hour. Meanwhile, remove rind from the lemons. Cut the rind into thin strips. Add the rind and juice of the lemons to the brewed tea. Cover and store overnight at room temperature. Just before serving, pour tea mixture, rum, pineapple juice, and both brandies over a block of ice in a punch bowl. Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/" - - - - - - - - - - - - - - - - - - Per serving: 159 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Nancy Edwards from Winnetka, CA, says this punch is a real crowd pleaser. Makes 2 qts. punch (16 4-oz. servings) May be tripled for a larger group. Nutr. Assoc. : 2350 3896 3040 0 2330 0 * Exported from MasterCook * Sea Parsley� and Caviar Pie Recipe By Serving Size Categories Amount -------6 2 1 1/4 1 3 : : 10 Preparation Time :0:00 : Appetizers/ Snacks Ocean Produce International

Fish/ Seafood

Measure -----------4-ounce jars medium pound cup tablespoons

Ingredient -- Preparation Method -------------------------------eggs -- hard-boiled caviar (lumpfish) onion -- finely chopped butter -- soft sour cream Sea Parsley� -- finely chopped

Sieve (or use ricer) eggs. Mix the eggs with the butter and put the mixture into a glass souffl� dish. Refrigerate for one hour. Add a layer of chopped onion. Add a layer of caviar. Add finely chopped Sea Parsley� to the sour cream and spread it over the caviar. Serve cold with water biscuits, melba toast or dark rye/pumpernickel bread. Source: "Ocean Produce International" S(Internet address): "http://www.oceanproduce.com/" T(Refrigerate Time): "1:00"

- - - - - - - - - - - - - - - - - - Per serving: 231 Calories (kcal); 21g Total Fat; (78% calories from fat); 10g Protein; 3g Carbohydrate; 281mg Cholesterol; 480mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 270 0 0 0 524 * Exported from MasterCook * Sea Parsley� and Caviar Pie #2 Recipe By Serving Size Categories Amount -------3 : : 0 Preparation Time :0:00 : Appetizers/ Snacks Ocean Produce International

Fish/ Seafood

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

Ingredient -- Preparation Method -------------------------------Fresh avocado -- mashed finely chopped Sea Parsley� Chopped red onion Chopped hard boiled eggs mixed with mayonnaise Caviar

In a glass souffl� dish, arrange the following in layers ... 1) A mixture of mashed fresh avocado and 3 tablespoons finely chopped Sea Parsley� 2) Chopped red onion 3) Chopped hard boiled eggs mixed with mayonnaise 4) Caviar Serve chilled with biscuits or dark bread.

Source: "Ocean Produce International" S(Internet address): "http://www.oceanproduce.com/" - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 524 0 0 0 * Exported from MasterCook *

Sea Parsley� and Orzo Salad with Artichokes Recipe By Serving Size Categories Amount -------1 1 2 cups) 1 2 8 : : 6 Preparation Time :0:00 : Ocean Produce International

Salads

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

Ingredient -- Preparation Method -------------------------------FOR THE SALAD cup orzo 9-ounce package frozen artichoke hearts medium-size tomatoes -- seeded and coarsely chopped (2 small ounces red onion -- finely chopped (1/2 cup) Feta cheese -- crumbled (1/2 cup) pitted black olives -- sliced (1/4 cup) OPTIONAL GARNISH Fresh dill sprigs and/or Sea Parsley�

2 1 1 5 1/4

tablespoons tablespoon teaspoon grams teaspoon

FOR THE DRESSING lemon juice olive oil Dijon mustard Sea Parsley� salt and black pepper -- or to taste

In a large saucepan of boiling unsalted water, cook the orzo for 6 minutes over moderately high heat. Add the artichoke hearts and cook, stirring occasionally, 3 to 4 minutes more or until the pasta and artichoke hearts are tender. Drain, rinse with cold water and drain again. Transfer to a large salad bowl and add the tomatoes, onion, cheese and olives. Meanwhile, prepare the dressing. In a food processor or blender mix together the lemon juice, mustard, Sea Parsley�, salt and pepper. Pour the dressing over the salad and toss gently until well coated. If desired, garnish each serving with sprigs of Sea Parsley� and/or dill. Other small pasta shapes and green vegetables can be substituted for the orzo and artichoke hearts. Serves 4 to 6 Source: "Ocean Produce International" S(Internet address): "http://www.oceanproduce.com/" - - - - - - - - - - - - - - - - - - Per serving: 196 Calories (kcal); 6g Total Fat; (26% calories from fat); 7g Protein; 30g Carbohydrate; 8mg Cholesterol; 261mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 26367 0 0 0 0 0 2130706543 0 0 0 0 0 524 4826 * Exported from MasterCook * Sea Parsley� Butter Recipe By Serving Size Categories Amount -------1/2 5 1 : : 4 Preparation Time :0:00 : Condiments Spreads

Ocean Produce International

Measure -----------cup grams small

Ingredient -- Preparation Method -------------------------------butter Nova Scotia Sea Parsley� garlic clove

Put butter, Sea Parsley� and garlic into a food processor and mix until Sea Parsley� has been chopped into little pieces. Spread on slices of French bread and put under the broiler until golden brown. Refrigerate unused Sea Parsley� butter. Source: "Ocean Produce International" S(Internet address): "http://www.oceanproduce.com/" - - - - - - - - - - - - - - - - - - Per serving: 204 Calories (kcal); 23g Total Fat; (98% calories from fat); trace Protein; trace Carbohydrate; 62mg Cholesterol; 234mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 524 0 * Exported from MasterCook * Sea Parsley� Fish Pie Recipe By Serving Size Categories Amount -------12 2/3 2 3 4 1/2 1 3 : : 4 Preparation Time :0:00 : Fish/ Seafood Ocean Produce International

Main Dishes

Measure -----------ounces cup tablespoons ounces ounces cup 7-ounce can tablespoons

Ingredient -- Preparation Method -------------------------------haddock fillets low-fat fromage frais cornflour fresh wholemeal breadcrumbs cooked, peeled prawns grated reduced-fat Cheddar cheese sweetcorn -- drained chopped Sea Parsley� (3 to 4 tablespoons)

3 2/3

ounces cup

frozen peas skim milk Salt and ground black pepper

Preheat the oven to 375�F. Cut the haddock into bite-sized pieces and toss in cornflour to coat evenly. Place the fish, prawns, sweetcorn and peas in an ovenproof dish. Beat together the milk, fromage frais, Sea Parsley� and seasonings, then pour into the dish. Mix together the breadcrumbs and grated cheese, then spoon evenly over the top. Bake for 25-30 minutes, or until golden brown. Serve hot with fresh vegetables. Source: "Ocean Produce International" S(Internet address): "http://www.oceanproduce.com/" - - - - - - - - - - - - - - - - - - Per serving: 376 Calories (kcal); 10g Total Fat; (24% calories from fat); 36g Protein; 34g Carbohydrate; 129mg Cholesterol; 805mg Sodium Food Exchanges: 2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 4049 435 196 2842 26495 2885 524 0 0 161 * Exported from MasterCook * Seafood and Egg Rellenos Recipe By Serving Size Categories Amount -------2 2 3 1/2 1 1/2 2 12 8 1/2 14 3/4 ounces ounces cup ounces cups tablespoons 1/2 : : 12 Preparation Time :0:00 : California Egg Commission Main Dishes

Eggs

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

Ingredient -- Preparation Method -------------------------------RELLENO FILLING oil shrimp -- medium, cooked, peeled California Fresh Eggs -- beaten OR liquid or frozen whole egg product Monterey Jack cheese -- grated cilantro -- chopped RELLENO BATTER California Fresh Eggs -- separated OR liquid or frozen egg yolk AND liquid or frozen egg white All purpose flour ASSEMBLY AND PRESENTATION

12 2

tablespoons

green chiles -- canned oil Relleno batter Relleno filling

FOR RELLENO FILLING: Heat oil in saut� pan. Add shrimp and saut� until heated through. Add eggs and cook, stirring constantly until eggs are softly scrambled. Remove from heat. Add cheese and cilantro and stir well. Keep warm. RELLENO BATTER: With whip, beat whites until stiff peaks form. Separately, mix yolks until well blended. Fold yolks and flour into whites. ASSEMBLY AND PRESENTATION: Slit green chiles and remove seeds. Heat oil in small saut� pan. Place 1/3 cup batter in small saut� pan, spreading to cover. Cook over medium heat 2 to 3 minutes or until bottom is light brown. Flip over and cook on other side for one minute. Flip back. Lay green chile on top of relleno wrapper. Add 1/3 cup warm filling. Roll shut, cornucopia style. Press to seal. Garnish with shrimp and cilantro sprigs. Description: "Chile Rellenos cornucopia-style filled with shrimp, eggs and Jack cheese." Cuisine: "Mexican" Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " - - - - - - - - - - - - - - - - - - Per serving: 234 Calories (kcal); 14g Total Fat; (55% calories from fat); 15g Protein; 11g Carbohydrate; 259mg Cholesterol; 1026mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 3218 0 2130706543 0 0 0 0 3218 0 2130706543 0 2130706543 14 0 0 27203 0 0 0

* Exported from MasterCook * Seafood Lasagne Recipe By Serving Size Categories Amount -------12 1 1 1 3 1 1 6 6 1/4 1 2 2 2 1 1 1/2 1/2 : : 8 Preparation Time :0:00 : Fish/ Seafood Pasta

National Pasta Association

Measure -----------pieces teaspoon medium medium cloves 28-ounce can 6-ounce can ounces ounces cup tablespoon cups tablespoons cups teaspoon teaspoon cup cup

Ingredient -- Preparation Method -------------------------------Lasagne -- uncooked vegetable oil onion -- chopped red bell pepper -- chopped garlic -- chopped crushed tomatoes tomato paste small shrimp -- peeled, deveined and diced scallops -- diced chopped fresh basil OR dried basil skim milk -- divided all-purpose flour 1% cottage cheese -- pur�ed in a food processor or blender salt pepper shredded part-skim Mozzarella cheese -- divided grated Parmesan cheese

Prepare lasagne according to package directions. While lasagne is cooking, warm the oil in a large, non-stick saucepan over high heat. Add the onion, red pepper and garlic and saut� 4 minutes. Stir in the crushed tomatoes and tomato paste, reduce heat to low and simmer 15 minutes, stirring often. Stir in the shrimp, scallops and basil and simmer 1 minute. In a small bowl, whisk together 1/4 cup skim milk and the flour. In a large saucepan, heat the remaining milk until it steams. Whisk the flour mixture into the saucepan and continue to cook, whisking constantly, until the milk simmers and thickens. Remove from heat and whisk in the cottage cheese, salt and pepper. When lasagne is done, drain well. Preheat the oven to 375�F. Spray a 9 � 13-inch baking dish with non-stick cooking spray. To assemble the lasagne, spread 1/2 cup of the cheese sauce on the bottom of the baking dish. Cover with 4 pieces of lasagne. Spoon on half of the tomato sauce and then 1/3 of the remaining white sauce. Sprinkle with 1/2 cup Mozzarella. Top with another 4 pieces lasagne. Spoon on the rest of the tomato sauce, another 1/3 of the white sauce and sprinkle with 1/2 cup Mozzarella. Cover with the last 4 pieces of lasagne. Spread the remaining white sauce on top and sprinkle with Parmesan. Bake uncovered for 40 to 45 minutes, until brown and bubbling. Let stand 10 minutes before serving. Source: "National Pasta Association" S(Internet address):

"http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 314 Calories (kcal); 6g Total Fat; (18% calories from fat); 28g Protein; 36g Carbohydrate; 54mg Cholesterol; 1062mg Sodium Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 306 0 0 0 0 0 0 0 0 3332 0 2130706543 0 0 4047 0 0 921 3562 * Exported from MasterCook * Seafood Pilaf with Sea Parsley� Recipe By Serving Size Categories Amount -------2 1 1/4 1 1 1 2 2 1 1/2 1 1/2 2/3 2/3 12 12 3 : : 8 Preparation Time :0:00 : Fish/ Seafood

Ocean Produce International

Measure -----------teaspoons cups teaspoon small medium cups cups cups cup cup ounces grams

Ingredient -- Preparation Method -------------------------------olive oil long grain rice ground turmeric red pepper onion -- diced courgettes -- sliced button mushrooms -- halved fish stock OR chicken stock orange juice OR dry white wine white fish fillets fresh mussels in the shell (or cooked shelled mussels) Sea Parsley� -- chopped into small pieces Salt and ground black pepper Grated rind of 1 orange -- to garnish

Heat the oil in a large, non-stick pan and fry the rice and turmeric over a low heat for about 1 minute. Add the red pepper, onion, courgettes and mushrooms. Stir in the stock and orange juice (or dry white wine). Bring to a boil. Reduce the heat and add the fish. Cover and simmer gently for about 15 minutes, until the rice is tender and the liquid is absorbed. Stir in the mussels and heat thoroughly. Adjust the seasoning, sprinkle with orange rind and Sea Parsley� and serve hot. Source: "Ocean Produce International" S(Internet address): "http://www.oceanproduce.com/" - - - - - - - - - - - - - - - - - - -

Per serving: 221 Calories (kcal); 3g Total Fat; (14% calories from fat); 14g Protein; 31g Carbohydrate; 28mg Cholesterol; 140mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 3977 1549 0 0 5663 0 3295 0 2130706543 1006 0 2130706543 2748 26416 524 2130706543 2130706543 * Exported from MasterCook * Seafood Souffl� Casserole Recipe By Serving Size Categories Amount -------12 2 1 1 1 1 2 1 4 2 1/2 :Kathy, Haines, Alaska : 6 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

Measure -----------slices cups cup small can 4-ounce can cups cup cans cup

Ingredient -- Preparation Method -------------------------------white bread cooked halibut -- flaked celery -- thinly sliced onion -- finely chopped sliced water chestnuts sliced mushrooms milk mayonnaise beaten eggs cream of chicken soup grated Cheddar cheese

Remove crusts from bread. Cube 6 slices and spread on bottom of 9" � 13" baking dish. Mix fish, celery, onion, chestnuts, mushrooms. Spread atop bread cubes, salt and pepper. Cube remaining bread and place on mixture. Mix beaten eggs, milk and mayonnaise. Pour over casserole and refrigerate overnight (covered). When ready to bake, remove from refrigerator. Cover with cream of chicken soup. Bake at 325� for 45 minutes (uncovered). Remove from oven, cover with cheese. Bake 15 minutes longer. Excellent for a potluck or crowd. Good with crab, shrimp or halibut. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 693 Calories (kcal); 47g Total Fat; (59% calories from fat); 36g Protein; 35g Carbohydrate; 195mg Cholesterol; 1094mg Sodium Food Exchanges: 2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2334 0 0 0 1586 2461 0 0 3218 0 0

* Exported from MasterCook * Seared Seafood and Wasabi Salad Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Fish/ Seafood Salads

New Zealand Wasabi Limited

Amount Measure -------- -----------8 ounces 3 tablespoons 1 bunch for garnish) 1 tablespoon 1/2 cup 8 1 1/2 ounces quarts

Ingredient -- Preparation Method -------------------------------vermicelli rice sticks pickled ginger spring onions -- diagonally sliced (reserve 2 tablespoons black sesame seeds -- for garnish Asian mixed salad greens Olive oil swordfish, Mahi Mahi, tuna, scallops, and/or shrimp -- divided into four portions water Wasabi Vinaigrette -- see recipe

Method for Salad: Bring 1 1/2 quarts (1 1/2 litres) of water to a boil. Stir in rice noodles and remove from heat. Steep noodles 3- 4 minutes until tender. Drain noodles and toss with vinaigrette. Add pickled ginger and all but 2 tablespoons of spring onions (scallions). Combine well. Method for Seafood: Heat saut� pan or griddle over hot flame. Lightly coat with olive oil. Quickly sear fish or other seafood choice until golden, approx. 1- 2 minutes each side. For thicker pieces of fish, you can finish cooking in oven for approximately 2 minutes at 350�F. Divide greens and noodles on plate and top with fish. Garnish with reserved spring onions (scallions) and black sesame seeds. Serve immediately. Source: "New Zealand Wasabi Limited" S(Internet address):

"http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 598 Calories (kcal); 31g Total Fat; (46% calories from fat); 18g Protein; 61g Carbohydrate; 22mg Cholesterol; 1256mg Sodium Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 1569 629 0 1357 4165 0 1468 0 0 * Exported from MasterCook * Wasabi Vinaigrette Recipe By Serving Size Categories Amount -------1/4 1/4 2 2 1 1 1/4 1/4 : : 10 Preparation Time :0:00 : New Zealand Wasabi Limited

Salads

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

Ingredient -- Preparation Method -------------------------------rice wine vinegar soy sauce Hot NAMIDA Wasabi Paste brown sugar ginger root (1-inch piece) -- peeled and minced garlic clove -- minced dark sesame oil corn oil

Combine rice wine vinegar and NAMIDA wasabi paste. Stir until smooth. Add soy sauce, brown sugar, garlic, and ginger. Blend sesame oil and corn oil and, in a slow steady stream, incorporate oils into other ingredients to form an emulsion. Can be blended in food processor. Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 124 Calories (kcal); 11g Total Fat; (78% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 477mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with Seared Seafood and Wasabi Salad. NOTES : Can be made up to 3 days ahead of when required.

Nutr. Assoc. : 0 0 1685 0 630 0 0 0 * Exported from MasterCook * Sesame Buttermilk Pork with Mango Chutney Recipe By Serving Size Categories Amount -------1/3 2 1/4 1/4 1/4 2 4 1 4 2 1 1/2 1/2 : : 4 Preparation Time :0:00 : Main Dishes Swift & Company

Pork

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

Ingredient -- Preparation Method -------------------------------plain bread crumbs sesame seeds -- toasted paprika dried parsley flakes freshly ground black pepper dried thyme leaves low-fat buttermilk Pork Center Cut Chops MANGO CHUTNEY mango -- peeled, pitted and chopped chopped green onion fresh lime juice chopped fresh cilantro minced jalape�o pepper

teaspoons teaspoons teaspoons teaspoon

Preheat oven to 370�F. Combine crumbs, seeds, paprika, parsley, pepper and thyme in a shallow dish. Place milk in second shallow dish. Dip pork into milk, coating both sides, dredge in crumbs to coat. Spray 8" square baking dish with nonstick cooking spray; place pork in dish. Bake 15 minutes, turn chops over and bake an additional 10 minutes or until pork reaches an internal temperature of 160�F. Serve chops with Mango Chutney. ____________________ MANGO CHUTNEY: In a small bowl, combine all ingredients. Cover and chill. Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 260 Calories (kcal); 13g Total Fat; (42% calories from fat); 22g Protein; 17g Carbohydrate; 40mg Cholesterol; 718mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 196 0 0 1037 0 0 25045 900887 0 0 0 2665 0 0 20198 * Exported from MasterCook *

Shells with Shrimp and Fruit Recipe By Serving Size Categories Amount -------1 12 1 1 2 2 1 2 2 : : 4 Preparation Time :0:00 : Fish/ Seafood Pasta

National Pasta Association

Measure -----------pound ounces 16-ounce can 20-ounce can large large bunch tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------Medium Shells, Mostaccioli or other medium pasta shape -- uncooked cooked, peeled medium shrimp chickpeas (garbanzo beans) -- drained pineapple chunks in juice (reserve 2 tablespoons juice) -- drained ripe mangoes OR peaches -- peeled and diced scallions -- sliced chopped fresh cilantro fresh lime juice Salt and pepper -- to taste

Prepare pasta according to package directions. While pasta is cooking, stir together all the other ingredients, including reserved pineapple juice, in a large bowl. When pasta is done, drain and rinse in cold water; drain again. Toss in the pasta, season with salt and pepper, and serve immediately. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 710 Calories (kcal); 4g Total Fat; (5% calories from fat); 39g Protein; 129g Carbohydrate; 166mg Cholesterol; 540mg Sodium Food Exchanges: 7 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : If you do not plan to serve immediately, do not add the pineapple, mangoes or peaches. Stir the fruit into the pasta just before serving. Nutr. Assoc. : 4365 2842 2603 27017 2130706543 0 4390 0 0 0 0 * Exported from MasterCook * Sherried Pork Tenderloin Recipe By Serving Size Categories Amount -------: : 4 Preparation Time :0:20 : Main Dishes Pork

Nat. Pork Producers Council

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

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

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

1 1

pound cup teaspoon teaspoon teaspoon teaspoon teaspoon cup teaspoon

pork tenderloin -- cut crosswise into 8 equal pieces all-purpose flour salt sugar dried rosemary leaves -- crushed pepper vegetable oil dry sherry dry mustard Roasted red peppers (optional)

Press each pork tenderloin slice to 1-inch thickness. In small bowl, combine flour, salt, sugar, rosemary and pepper; blend well. Coat both sides of pork slices with flour mixture, shaking off any excess flour. Heat oil in nonstick fry pan over medium heat. Add pork slices; cook 3-4 minutes on each side. Remove from skillet, reserving drippings. Keep warm. Add sherry and dry mustard to reserved drippings in skillet. Bring to a boil over medium heat; stir until mixture is reduced to half. Reduce heat to low; add cooked pork slices. Simmer 1-2 minutes; remove from heat. Arrange pork slices on serving plate; spoon half of sauce over slices. Pass remaining sauce. Serve with roasted red peppers, if desired. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 247 Calories (kcal); 5g Total Fat; (26% calories from fat); 25g Protein; 7g Carbohydrate; 74mg Cholesterol; 196mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 3152 0 0 0 0 2130706543 * Exported from MasterCook * Shrimp and Brie Scrambled Eggs Recipe By Serving Size Categories : : 2 Preparation Time :0:00 : Bed and Breakfast Inns California Egg Commission

Breakfast/ Brunch Eggs

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

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

Ingredient -- Preparation Method -------------------------------California Fresh Eggs nonfat milk Brie cheese Salt, pepper and cayenne pepper -- to taste chives -- minced butter cooked baby shrimp

Mix eggs and milk together. Cut Brie into small pieces and add with seasonings and chives to egg mixture. Melt butter in 8" frying pan over medium heat. Place egg mixture in pan with shrimp. Stir until well cooked and fluffy. Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " - - - - - - - - - - - - - - - - - - Per serving: 493 Calories (kcal); 35g Total Fat; (63% calories from fat); 39g Protein; 5g Carbohydrate; 678mg Cholesterol; 726mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : The Cain House * 11 Main Street * Bridgeport, CA 93517 * (619) 932-7040 Chris and Marachal Gohlich serve this elegant dish often. Nutr. Assoc. : 3854 4938 202 1326 0 0 4812 * Exported from MasterCook * Shrimp and Radish Linguini Recipe By Serving Size Categories Amount -------8 1/4 1 1 1 3/4 1/4 2 : : 4 Preparation Time :0:00 : Fish/ Seafood Pasta

Main Dishes

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

Ingredient -- Preparation Method -------------------------------linguini -- uncooked olive oil chopped garlic extra-large shrimp -- peeled and deveined thinly sliced green onions (scallions) salt ground black pepper lemon juice

Cook linguini according to package directions; drain and set aside. Meanwhile, in a large skillet warm oil over low heat. Add garlic; cook and stir until golden, about 4 minutes. Increase heat to medium-high; add shrimp in a single layer; cook until pink on the bottom, about 2 minutes. Turn and cook until flesh is white in the center, about 2 minutes longer. Stir in radishes, green onions, salt, pepper and lemon juice; cook and stir 30 seconds longer. Serve over a bed of linguini and sprinkle with chopped parsley, if desired.

Source: "The Radish Council" - - - - - - - - - - - - - - - - - - Per serving: 463 Calories (kcal); 16g Total Fat; (32% calories from fat); 31g Protein; 47g Carbohydrate; 173mg Cholesterol; 576mg Sodium Food Exchanges: 3 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 3798 20030 0 0 0 * Exported from MasterCook * Shrimp Quiche Recipe By Serving Size Categories Amount -------1 1/2 2 3 3/4 3/4 1/2 1/2 5 1 1/2 1 : : 6 Preparation Time :0:00 : Bed and Breakfast Inns Main Dishes

California Egg Commission

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

Ingredient -- Preparation Method -------------------------------9" deep dish pie shell -- partially baked onion -- chopped butter California Fresh Eggs whipping cream milk salt grated lemon peel Nutmeg -- to taste cooked baby shrimp -- if frozen thaw and drain well shredded jack cheese flour

Preheat oven to 350�. Saut� onion in butter until tender. Whisk together eggs, cream, milk, salt, lemon peel, nutmeg and onion. Add shrimp, cheese and flour. Pour into pie shell. Bake for 30-40 minutes or until knife inserted in center comes out dean. Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " T(Baking Time): "0:40" - - - - - - - - - - - - - - - - - - Per serving: 465 Calories (kcal); 35g Total Fat; (68% calories from fat); 19g Protein; 18g Carbohydrate; 234mg Cholesterol; 674mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates NOTES : Blue Quail Inn * Bed and Breakfast * 1908 Bath Street * Santa

Barbara, CA 93101 * (805)687-2300 Nutr. Assoc. : 2010 0 0 3854 0 0 0 20084 0 27018 916 0 * Exported from MasterCook * Shrimp Salad with Belgian Endive Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Belgian Endive Marketing Board Salads

Fish/ Seafood Side Dishes

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

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

Ingredient -- Preparation Method -------------------------------shrimp -- cleaned and cooked Belgian Endives -- prepared cucumber -- sliced carrot -- peeled and sliced CUCUMBER SAUCE Mix in a bowl: yogurt OR sour cream horseradish cucumber -- pared and grated Juice of lemon or lime -- to taste dill -- chopped Salt and pepper -- to taste

1 1 1 1 2

cup cup tablespoon small tablespoons

Source: "Belgian Endive Marketing Board" S(Internet address): "http://www.belgianendive.com/" - - - - - - - - - - - - - - - - - - Per serving: 338 Calories (kcal); 6g Total Fat; (15% calories from fat); 44g Protein; 29g Carbohydrate; 267mg Cholesterol; 410mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 5 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 27098 0 0 0 0 0 0 0 2130706543 0 0 0 0 0 * Exported from MasterCook * Sitka Sound Bouillabaisse Recipe By Serving Size :Mary, Sitka, Alaska : 6 Preparation Time :0:00

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

: Alaska Seafood Marketing Inst. Soups/ Stews Measure -----------cup cup cup cup tablespoons 8-ounce cans cloves

Fish/ Seafood

1/4 1/4 1/2

1 1 1/2 1 1 36

tablespoon teaspoon teaspoon teaspoon quart cups pound pound

Ingredient -- Preparation Method -------------------------------olive oil chopped onions chopped green peppers minced garlic cloves fresh parsley -- chopped OR dried parsley tomato sauce garlic -- minced bay leaves salt thyme marjoram Tabasco sauce water dry white wine halibut -- cut in 1" pieces shrimp -- shelled (raw) clams -- in shells Crab chunks, abalone or whatever seafood is available

In a 4-quart pot saut� onions, green pepper and garlic in oil until tender. Add tomato sauce, spices and water. Simmer covered for 2 hours stirring occasionally. Add wine, cook uncovered 10 minutes. Add fish and clams and cook until clam shells pop open (approximately 10 minutes). Add shrimp, and crab until well heated. Avoid stirring as it will break up the fish chunks. Serve with garlic bread and a green salad. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 371 Calories (kcal); 13g Total Fat; (34% calories from fat); 40g Protein; 14g Carbohydrate; 157mg Cholesterol; 1721mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 2679 20088 620 0 0 2130706543 0 620 2160 0 0 0 0 0 0 0 0 26443 0 0 * Exported from MasterCook * Smoked Halibut in Herb Butter Recipe By :Andrea, Cordova, Alaska

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

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

Fish/ Seafood

Measure -----------pounds cup clove pinch teaspoon teaspoon pinch

Ingredient -- Preparation Method -------------------------------smoked halibut butter garlic -- whole onion salt marjoram thyme ground oregano

Melt butter in saucepan over low heat. Add whole garlic, seasonings and herbs. Remove from heat and let steep for an hour. Place halibut in baking dish. Discard garlic and pour herb butter over fish. Warm up in microwave or oven at 350� for 15 minutes. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 653 Calories (kcal); 48g Total Fat; (66% calories from fat); 54g Protein; trace Carbohydrate; 199mg Cholesterol; 2807mg Sodium Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5010 0 0 0 0 0 0 * Exported from MasterCook * Smoked Ham with Cranberry Chutney Recipe By Serving Size Categories Amount -------4 1 1 1 : : 12 Preparation Time :0:10 : Nat. Pork Producers Council Seasonal/ Holiday

Pork

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

Ingredient -- Preparation Method -------------------------------boneless, fully cooked extra lean ham (4 to 6 pounds) 15-ounce can whole-berry cranberry sauce 8 1/4-ounce can crushed pineapple -- drained 5-ounce bottle prepared horseradish

Place ham in shallow baking pan. Bake, uncovered, in a 325�F oven for 1 to 1-1/2 hours, or until meat thermometer registers 140�F. 2. Remove from oven, slice thinly to serve. Remove from oven, slice thinly to serve.

Meanwhile, combine remaining ingredients in medium bowl. Transfer to serving bowl, serve immediately or cover and chill until serving (makes 3-1/2 cups). Serve chutney alongside ham. Servings: 8-12 Description: "Avoid turkey trauma - serve Thanksgiving ham with the traditional taste of cranberries." Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "1:30" - - - - - - - - - - - - - - - - - - Per serving: 293 Calories (kcal); 8g Total Fat; (26% calories from fat); 32g Protein; 21g Carbohydrate; 0mg Cholesterol; 1832mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 5760 470 2998 4624 * Exported from MasterCook * Smoked Salmon Fettuccine Alfredo Recipe By Serving Size Categories Amount -------12 1 1 1 1 1 1/3 1 8 2 : : 6 Preparation Time :0:00 : Fish/ Seafood Pasta

National Pasta Association

Measure -----------ounces tablespoon large clove tablespoon cup cup cup tablespoon ounces tablespoons

Ingredient -- Preparation Method -------------------------------Fettuccine -- uncooked butter or margarine garlic -- pressed all-purpose flour skim milk grated Parmesan cheese non-fat sour cream chopped fresh dill smoked salmon -- cut into small pieces capers garlic; cook 1 milk; cook, and sour cream; and keep warm.

Melt butter or margarine in a saucepan over low heat. Add minute. Add flour, stirring constantly. Gradually stir in stirring constantly, until thickened. Add Parmesan cheese cook and stir until cheese melts. Stir in dill. Set aside

Cook fettuccine according to package directions; drain. Place in a large bowl; add salmon, capers and sauce. Toss well. Serve immediately.

Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 361 Calories (kcal); 9g Total Fat; (21% calories from fat); 22g Protein; 47g Carbohydrate; 27mg Cholesterol; 625mg Sodium Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3274 0 0 0 0 0 25082 3360 0 0 * Exported from MasterCook * Smoked Salmon Pasta Recipe By Serving Size Categories Amount -------1 1/4 2 2 4 4 1 8 1 1/2 1/2 : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Pasta

Fish/ Seafood

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

Ingredient -- Preparation Method -------------------------------garlic -- minced butter or margarine half and half OR whipping cream julienne Alaska lox OR Nova smoked salmon* tomatoes peeled, seeded and chopped chives Salt and ground white pepper -- to taste linguine or fettucine** grated Parmesan cheese minced parsley

Saut� garlic in butter about 5 minutes or until softened. Add half-and-half and whipping cream; heat to simmer and cook, uncovered, about 45 minutes or until thickened and reduced to 2-1/2 cups liquid. Add smoked salmon, tomatoes and chives; heat thoroughly over low heat about 2 minutes. Season with salt and pepper. Cook linguine in boiling water about 10 or until barely tender; drain. Fold hot pasta into cream sauce; place on serving platter and sprinkle with Parmesan cheese and parsley. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - Per serving: 557 Calories (kcal); 31g Total Fat; (49% calories from fat); 21g Protein; 50g Carbohydrate; 90mg Cholesterol; 926mg Sodium Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : *Four ounces kippered smoked salmon, coarsely chopped or flaked, can be substituted. **One pound fresh linguine or fettuccine noodles can be substituted. Nutr. Assoc. : 0 0 0 0 2130706543 839 0 2130706543 26059 0 1326 26045 0 0 * Exported from MasterCook * Smoky Honey-Peppercorn Glaze For Poultry Recipe By Serving Size Categories Amount -------1/3 1 1/2 1/4 1/8 1/8 : : 8 Preparation Time :0:00 : Sauces

The National Honey Board

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

Ingredient -- Preparation Method -------------------------------honey ketchup coarsely ground black pepper liquid smoke salt crushed red pepper flakes

In a small bowl, combine all ingredients. Use to baste roasting poultry every 15 minutes while cooking. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 45 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 12g Carbohydrate; trace Cholesterol; 57mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates NOTES : Double recipe when using for turkey. Nutr. Assoc. : 0 0 20007 3965 0 4714 * Exported from MasterCook * Sour Cream Pastry Squares Recipe By Serving Size : : 16 Preparation Time :0:00

Categories

: Breads Desserts Pastries

Cakes Fleischmann's Yeast

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

Measure Ingredient -- Preparation Method ------------ -------------------------------cup dairy sour cream 3-ounce package cream cheese -- softened 8-ounce package chopped dates or pitted dates -- snipped cup warm water (105� to 115�F) package Fleischmann's� Active Dry Yeast -- * see note cup warm milk (105� to 115�F) cup butter or margarine -- softened tablespoon sugar cups all-purpose flour eggs -- at room temperature Confectioners' sugar glaze Pecan halves cup teaspoon tablespoon teaspoon CONFECTIONERS' SUGAR GLAZE powdered sugar -- sifted butter or margarine -- softened water (1 to 2 tablespoons) -- hot vanilla

1 1 1 1/2

In small bowl, blend together sour cream and cream cheese. Stir in dates; set aside. Place warm dissolved. and enough turning to doubled in water in large warm bowl. Sprinkle in yeast; stir until Stir in warm milk, butter, sugar, and 2 cups flour. Mix in eggs additional flour to make soft dough. Place in greased bowl, grease top. Cover; let rise in warm, draft-free place until size, about 1 hour.

Divide dough in half. On lightly floured surface, roll each half to 15 � 10-inch rectangle. Place one piece on bottom of greased 15 1/2 � 10 1/2 � 1-inch baking pan. Spread with sour cream mixture to within 1/2-inch of edges. Top with remaining dough; press edges to seal. Snip surface of dough to allow steam to escape. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 375�F for 30 to 35 minutes or until done. Cool cake in pan on wire rack. Drizzle with confectioners' sugar glaze; top with pecan halves. Cut into squares to serve. ____________________ Confectioners' Sugar Glaze: Blend 1 cup sifted powdered sugar, 1 teaspoon softened butter or margarine, 1 to 2 tablespoons hot water and 1/2 teaspoon vanilla until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "16 squares" - - - - - - - - - - - - - - - - - - -

Per serving: 366 Calories (kcal); 16g Total Fat; (39% calories from fat); 6g Protein; 50g Carbohydrate; 65mg Cholesterol; 151mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 1/2 Other Carbohydrates NOTES : *To save up to 50% rising time use Fleischmann's� Rapid Rise Yeast. Follow Quick Mix steps on package back. Nutr. Assoc. : 1394 0 2662 5472 26366 4138 0 0 0 0 0 0 0 0 0 1582 0 * Exported from MasterCook * Southwestern Radish Cob Salad Recipe By Serving Size Categories Amount -------6 chunks 1 1/2 3 1 1 1 1/2 1/2 1/4 1 2 1 : : 12 Preparation Time :0:00 : Salads

The Radish Council

Measure -----------cups cups 16-ounce can 7-ounce can cup cup cup cup cup cup tablespoons teaspoon

Ingredient -- Preparation Method -------------------------------iceberg lettuce (about 1/2 large head) -- cut into 1-inch sliced radishes (6 ounces) hard-cooked eggs -- cut into wedges red kidney beans -- rinsed and drained vacuum-packed corn kernels Monterey Jack cheese -- cut into 1/2-inch cubes crumbled bacon OR bacon bits sliced green onions (scallions) with tops ORANGE SALSA DRESSING prepared salsa orange juice cider vinegar grated orange peel (optional)

1/2

In a large serving bowl or 4 individual bowls place lettuce chunks. Top with radishes, eggs, beans, corn and cheese. Sprinkle with bacon and green onions. Just before serving toss with Orange Salsa Dressing. ____________________ Orange Salsa Dressing: In a small bowl combine all ingredients until well blended. Dressing - Yield: 1-1/2 cups Source: "The Radish Council" Yield: "12 1/4 cups" - - - - - - - - - - - - - - - - - - -

Per serving: 132 Calories (kcal); 6g Total Fat; (36% calories from fat); 9g Protein; 13g Carbohydrate; 61mg Cholesterol; 443mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 747 1223 3673 3815 26006 0 2130706543 0 2118 20030 0 0 1325 0 0 20085 * Exported from MasterCook * Spaghetti and Turkey with Almonds Recipe By Serving Size Categories Amount -------8 1/2 2 1 8 8 1/2 1/2 1/2 1/4 : : 4 Preparation Time :0:00 : National Pasta Association Poultry

Pasta

Measure -----------ounces cup teaspoons tablespoon ounces ounces medium cup teaspoon cup

Ingredient -- Preparation Method -------------------------------Spaghetti, Linguine or Thin Spaghetti -- uncooked sliced almonds -- toasted margarine vegetable oil smoked turkey -- cut into strips fresh cut green beans -- steamed just until tender red onion -- thinly sliced shredded carrot dried tarragon leaves non-fat Italian salad dressing

Cook pasta according to package directions; drain. In medium non-stick skillet, melt margarine. Add almonds; toss to coat. Cook over medium heat just until golden. Remove and set aside. In same skillet, heat oil. Add next four ingredients; stir-fry over medium-high heat until vegetables are tender. Stir in almonds and tarragon. Add pasta and salad dressing and stir well to mix. Heat through. Arrange on warm serving platter and serve immediately. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 498 Calories (kcal); 20g Total Fat; (35% calories from fat); 27g Protein; 54g Carbohydrate; 39mg Cholesterol; 280mg Sodium Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1405 0 0 0 5009 3568 0 0 1484 4236 * Exported from MasterCook *

Spaghetti with Clam Sauce Recipe By Serving Size Categories Amount -------1 2 2 2 1/2 1/4 1 1/4 : : 8 Preparation Time :0:00 : Fish/ Seafood Pasta

National Pasta Association

Measure Ingredient -- Preparation Method ------------ -------------------------------pound Spaghetti or Linguine -- uncooked tablespoons vegetable oil cloves garlic -- minced 6 1/2-ounce cans chopped clams -- drained (reserve liquid) cup chopped fresh parsley cup dry white wine teaspoon basil leaves teaspoon white pepper

Cook pasta according to package directions; drain. In a medium skillet, heat oil. Add garlic. Stir in reserved liquid from clams and parsley; cook and stir 3 minutes. Add clams, wine, basil and pepper. Simmer on low heat for 5 minutes. Pour sauce over spaghetti and serve immediately. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 317 Calories (kcal); 5g Total Fat; (15% calories from fat); 19g Protein; 45g Carbohydrate; 31mg Cholesterol; 58mg Sodium Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1405 0 0 2450 0 0 3333 0 * Exported from MasterCook * Spaghetti with Roasted Zucchini and Olives Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Meatless Pasta

National Pasta Association Side Dishes

Amount -------1 3 1

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

Ingredient -- Preparation Method -------------------------------Spaghetti, Thin Spaghetti or Linguine -- uncooked zucchini -- sliced into 1/2 inch slices vegetable oil

2 3 1 12

medium cloves 12-ounce jar 1/2 1/4 teaspoon cup

onions -- chopped garlic -- minced roasted peppers -- drained and diced (liquid reserved) black olives -- sliced crushed red pepper flakes Salt and pepper -- to taste crumbled Feta cheese

Prepare pasta according to package directions. Drain and rinse with cold water; drain again. Preheat oven to 500�F. Spray 2 large cookie sheets with vegetable oil cooking spray. Lay the zucchini on the sheets and spray them with cooking spray. Roast the zucchini 8 to 10 minutes, until tender. In a medium, non-stick skillet warm the vegetable oil over medium heat. Add the onion and garlic and saut� it until lightly browned, about 5 minutes. Add the onion and garlic to the zucchini and stir in the roasted peppers, olives, red pepper flakes and pasta. Season with salt and pepper and sprinkle with Feta cheese. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 539 Calories (kcal); 7g Total Fat; (11% calories from fat); 19g Protein; 102g Carbohydrate; 8mg Cholesterol; 236mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1405 0 0 0 0 0 0 4714 0 0 * Exported from MasterCook * Sparkling Berry Champagne Recipe By Serving Size Categories Amount -------1 1 1/4 : : 4 Preparation Time :0:00 : Alcoholic Beverages

Oregon Raspberry & Blackberry

Measure Ingredient -- Preparation Method ------------ -------------------------------750 milliliter bottle chilled Champagne cup red raspberry juice cup black raspberry liqueur -- (such as Chambord) Fresh or frozen whole raspberries for garnish Fresh mint -- for garnish (optional)

Divide juice and liqueur evenly between 4 wine glasses. Fill glass with Champagne, adding 2-3 raspberries and sprig of fresh mint for garnish, if

desired. Source: "Oregon Raspberry & Blackberry Commission" S(Internet address): "http://www.oregon-berries.com/" Yield: "4 1/4 cups" - - - - - - - - - - - - - - - - - - Per serving: 231 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 17g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2528 4686 4687 0 0 0 * Exported from MasterCook * Sparkling Punch Recipe By Serving Size Categories Amount -------4 1 1 1 : : 4 Preparation Time :0:00 : Beverages

Stash Tea

Measure -----------tablespoon bottle

Ingredient -- Preparation Method -------------------------------Stash Ruby Mist tea bags Stash Licorice Spice tea bag honey plain sparkling water

Brew Stash tea bags in 1 cup (8 oz.) boiling water. Let steep for 5 minutes. Add honey. Remove tea bags. Cool tea. Place 1/2 ounce or more of tea in champagne flute and fill with sparkling water. Makes 8 or more servings. Caffeine-free. Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/" - - - - - - - - - - - - - - - - - - Per serving: 23 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 6g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 5263 5263 0 1582

* Exported from MasterCook * Spicy Sausage or Meat Pie Recipe By Serving Size Categories Amount -------2 4 1 1 2 3 1 1 1 1 2 4 1/4 : : 6 : Beef Preparation Time :0:00

New Zealand Wasabi Limited

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

teaspoons tablespoons kilogram kilogram 8-ounce tub short cups teaspoon ounces

Ingredient -- Preparation Method -------------------------------soya oil celery stalks carrot -- grated onion NAMIDA Hot wasabi paste grated Mozzarella cheese sausages OR stewing steak cut in 1-inch cubes sour cream (small tub) pastry topping for pie -- recipe follows PASTRY TOPPING plain flour salt butter Cold water

In 2 tablespoons soya oil, stir-fry celery, carrot, onion and wasabi paste. Remove and set aside. Brown sausages or meat until golden brown. If using sausages, slice in half lengthways. Place meat / sausages in a deep pie dish, add stir-fried vegetables. Cover with sour cream and Mozzarella cheese. Cover pie with short crust pastry and cook in moderate oven for 1 hour, or until pie golden brown. Serve with potatoes or rice. Method for Pastry Topping a) b) c) d) Sift flour and salt together. Grate in cold butter. Mix to a stiff dough with a little cold water. Roll out very lightly.

Source: "New Zealand Wasabi Limited" S(Internet address):

"http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 1136 Calories (kcal); 96g Total Fat; (76% calories from fat); 26g Protein; 40g Carbohydrate; 175mg Cholesterol; 1455mg Sodium Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 17 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1398 0 0 0 1685 922 4838 0 2130706543 1394 2130706543 0 568 0 0 0 * Exported from MasterCook * Spinach and Cheese Strata Recipe By Serving Size Categories : : 8 Preparation Time :0:00 : Bed and Breakfast Inns California Egg Commission

Breakfast/ Brunch Eggs

Amount -------1 2 1/2 3/4 14 1 1/2 2 3/4

Measure -----------(10 ounce) packages pound pound large pints teaspoons pound

Ingredient -- Preparation Method -------------------------------loaf white bread -- cubed frozen chopped spinach -- thawed and squeezed dry fresh mushrooms -- thinly sliced Cheddar cheese -- diced California Fresh Eggs lowfat milk Salt and pepper -- to taste dry mustard (optional) shredded Jack cheese

Preheat oven to 350�. Grease a 9" � 12" baking dish. Make a single layer of bread cubes in dish. Cover evenly with spinach and sliced mushrooms. Sprinkle with Cheddar cheese. Make another layer of bread cubes. Whisk together eggs, milk and seasonings. Pour over layers making sure that all of top layer of bread is moistened. (At this point dish can be refrigerated overnight Bake for 1 hour until puffed and lightly browned. A knife inserted in the center should come out clean. 10 minutes before serving, sprinkle with jack cheese and return to oven to melt. Makes 6-8 servings. Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " - - - - - - - - - - - - - - - - - - Per serving: 629 Calories (kcal); 39g Total Fat; (54% calories from fat); 42g Protein; 30g Carbohydrate; 464mg Cholesterol; 925mg Sodium Food Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates

NOTES : The Philo Pottery Inn * Bed & Breakfast and Pottery Gallery * 8550 Highway 128 * P.O. Box 166 Philo, CA 95466 * (707) 895-3069 Sue Chiverton says she serves this recipe regularly at her inn and it always pleases her hungry guests. It's great for a group and is especially convenient as it can be prepared ahead of time and baked just before serving. Nutr. Assoc. : 27256 0 0 0 3854 20000 0 938 26152 * Exported from MasterCook * St. Patty's Potato Pizza Recipe By Serving Size Categories Amount -------2 1 1 2 1 1 1/2 4 2 3 1 1 1 3/4 : : 12 Preparation Time :0:00 : Fleischmann's Yeast Seasonal/ Holiday

Pizza

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

Ingredient -- Preparation Method -------------------------------TOPPING onions -- thinly sliced vegetable oil thyme (leaves) red potatoes -- sliced 1/8-inch thick ground black pepper shredded Swiss cheese (6 to 8 ounces) corned beef -- 1/8-inch thick strips grated Parmesan cheese CRUST all-purpose flour (3 to 3 1/4 cups) Fleischmann's� Rapid Rise Yeast salt very warm water (120� to 130�F) vegetable oil

To make topping: In large skillet, cook onions in 1 tablespoon oil over medium heat 4 to 6 minutes or until soft, stirring occasionally. Reduce heat to low. Sprinkle thyme over onions; top with potatoes. Cover; cook 10 to 12 minutes or until potatoes are tender. Remove from heat; season with pepper, if desired. Set aside. To make crust: In large bowl, combine 2 cups flour, undissolved yeast and salt; stir in water and 1 tablespoon oil. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. To make pizza: Roll or press dough to 15-inch circle; place on greased 14-inch pizza pan or baking sheet. Turn up edge and pinch to form 1/2-inch rim; sprinkle evenly with half the Swiss cheese; top with potato mixture. Bake at 400�F on lowest oven rack for 15 minutes. Remove from oven; top with corned beef, remaining Swiss cheese and Parmesan cheese. Return to oven; bake 5 to 10 minutes or until cheese is melted.

Cuisine: "Irish" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 pizza" - - - - - - - - - - - - - - - - - - Per serving: 229 Calories (kcal); 8g Total Fat; (32% calories from fat); 10g Protein; 29g Carbohydrate; 19mg Cholesterol; 200mg 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 1492 0 0 1466 2900 0 0 0 14 26366 0 3728 0 * Exported from MasterCook * Stash Festive Egg Nog Recipe By Serving Size Categories Amount -------6 2 1 1 1 : : 6 Preparation Time :0:00 : Beverages Stash Tea

Seasonal/ Holiday

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

1/4 1/2

14-ounce can teaspoon teaspoon quart pint

Ingredient -- Preparation Method -------------------------------Stash Darjeeling or English Breakfast tea bags eggs -- beaten sweetened condensed milk vanilla extract salt milk whipping cream Ground nutmeg

Brew Stash tea bags in 1 cup (8 oz.) boiling water. Steep for 5 minutes. Remove tea bags. Cool tea. Add beaten eggs, condensed milk, vanilla, salt, tea, milk and mix well. Serve in mugs. Top each mug with whipping cream and ground nutmeg. Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/" Yield: "7 3/4 cups" - - - - - - - - - - - - - - - - - - Per serving: 478 Calories (kcal); 27g Total Fat; (50% calories from fat); 13g Protein; 46g Carbohydrate; 161mg Cholesterol; 289mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 5263 3218 0 0 0 0 0 0 * Exported from MasterCook * Stash Ruby Mist Punch Recipe By Serving Size Categories Amount -------12 4 2 2 2 : : 6 Preparation Time :0:00 : Beverages

Stash Tea

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

Ingredient -- Preparation Method -------------------------------Ruby Mist tea bags (32 ounces) boiling water (16 ounces) cold water (16 ounces) apple juice lemon juice

Steep Ruby Mist tea bags in boiling water for 10 minutes. Gently squeeze tea bags and remove. Add cold water, apple juice and lemon juice. Garnish and serve over ice. Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/" Yield: "8 1/4 cups" - - - - - - - - - - - - - - - - - - Per serving: 52 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 13g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5263 2308 2777 25 0 0 * Exported from MasterCook * Stash Tea Apple Cinnamon Turkey Recipe By Serving Size Categories Amount -------: : 4 Preparation Time :0:00 : Main Dishes Stash Tea

Poultry

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

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

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

pounds tablespoons teaspoons cup cup

turkey breast fillets -- sliced into thin strips butter Stash Apple Cinnamon tea bag contents corn starch heavy cream chicken stock

In a sauce pan, saut� the turkey strips with 2 tablespoons butter and the contents of 2 Stash Apple Cinnamon tea bags. Preheat oven to 350 degrees. Add the slices of two apples to the turkey and continue cooking for 1 to 2 minutes. Add chicken stock and mix. Let simmer for another couple of minutes. Transfer turkey to casserole dish and garnish the top with contents of 1 Apple Cinnamon tea bag, bake for 40 minutes. Sauce: In a small dish blend the cornstarch, cream and contents of 1 Apple Cinnamon tea bag. Add this mixture to the casserole and return it to the oven for 10 minutes to allow sauce to thicken. Serve plain, over rice, over your favorite pasta or with other side dishes. Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/" - - - - - - - - - - - - - - - - - - Per serving: 479 Calories (kcal); 39g Total Fat; (74% calories from fat); 26g Protein; 5g Carbohydrate; 210mg Cholesterol; 1613mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5334 0 5262 439 483 4017 * Exported from MasterCook * Steak and Summer Fruit Kabob Salad Recipe By Serving Size Categories Amount -------1 1 1 1 1 8 1/3 1/4 : : 4 Preparation Time :0:30 : Beef Texas Beef Council

Salads

Measure -----------pound medium medium large cups cup cup teaspoons tablespoon

Ingredient -- Preparation Method -------------------------------Beef top sirloin -- cut in 1-inch cubes Granny Smith apple -- cut into 8 wedges orange, unpeeled -- cut into 8 wedges nectarine -- cut into 8 wedges plum -- cut into 8 wedges salad greens -- washed and torn MARINADE steak sauce lime juice brown sugar, packed jalape�o -- seeded/minced

2 1

1/4 2 2 1 1

cup tablespoons tablespoons tablespoon teaspoon teaspoon

1/8

SALAD DRESSING lime juice honey OR brown sugar jalape�o -- seeded/minced fresh cilantro -- minced lime zest (optional)

Cut steak and fruit as directed above. Combine steak sauce, lime juice, brown sugar and jalape�o. Add beef cubes, apple, orange and nectarine wedges to marinade. Marinate 15 - 30 minutes. Do not marinate plum wedges. Thread skewers with alternating beef cubes and fruit wedges, including plums. Grill kabobs 4 - 6 inches from medium coals for 10 - 12 minutes, turning to grill all sides. Toss salad greens with dressing (last 5 ingredients listed above). Place steak and fruit over greens on plates or a platter. Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" - - - - - - - - - - - - - - - - - - Per serving: 373 Calories (kcal); 17g Total Fat; (39% calories from fat); 24g Protein; 34g Carbohydrate; 72mg Cholesterol; 379mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 1/2 Fat; 1 Other Carbohydrates Serving Ideas : Serve with Crusty French Bread Nutr. Assoc. : 0 0 26406 0 0 4165 0 5126 0 0 0 0 0 0 0 2130706543 0 0 3953 * Exported from MasterCook * Steak Jamaican Recipe By Serving Size Categories Amount -------6 1/3 2 2 2 1 : : 6 Preparation Time :0:00 : Beef The National Honey Board

Main Dishes

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

Ingredient -- Preparation Method -------------------------------honey lime juice vegetable oil prepared mustard garlic -- minced grated lime peel

2

1/2 1/2

teaspoon teaspoon pounds

salt coarsely ground black pepper lean top round steak Lime wedges

Whisk together all ingredients except steak and lime wedges in small bowl. Score steak across top and place in shallow baking pan. Pour marinade over steak; turn to coat all sides. Refrigerate 6 to 8 hours, turning occasionally. Broil 4 to 6 inches from heat source 3 minutes per side for medium-rare or continue to cook to desired doneness. Slice thinly on the diagonal. Serve with lime wedges. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" - - - - - - - - - - - - - - - - - - Per serving: 375 Calories (kcal); 19g Total Fat; (44% calories from fat); 32g Protein; 20g Carbohydrate; 71mg Cholesterol; 316mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 20217 0 20007 5311 0 * Exported from MasterCook * Steaks with Garlic-Wasabi Sauce Recipe By Serving Size Categories Amount -------2 1/4 1 1 3 1/2 1 1/2 5 1/4 1/4 2 2 4 2 7 1/2 : : 4 : Beef Preparation Time :0:00

New Zealand Wasabi Limited

Measure -----------cups cup tablespoon cup cup teaspoon cup teaspoons cup cup cup medium tablespoons 8 ounce tablespoons

Ingredient -- Preparation Method -------------------------------canned low-salt chicken broth chopped celery soy sauce canned beef broth garlic cloves -- chopped chopped onion tomato paste chopped seeded tomato NAMIDA Hot Wasabi paste chopped peeled apple chopped carrots Steaks fresh white breadcrumbs onions -- thinly sliced chopped fresh parsley beef sirloin (tenderloin steaks) -about 1 1/2-inches thick garlic cloves -- minced butter -- chilled

Combine all ingredients except wasabi paste in large saucepan. Bring to boil. Reduce heat, cover and simmer 1 hour. Strain into medium saucepan. Boil until reduced to 1/2 cup, about 15 minutes. Stir in wasabi paste. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Method for steaks: Preheat broiler. Combine breadcrumbs, parsley and garlic in small bowl. Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add onions and saut� until tender and golden brown, about 15 minutes. Meanwhile, season steaks with salt and pepper. Broil until cooked to requirements, about 4 minutes per side for medium rare. Sprinkle breadcrumbs over steaks. Broil until breadcrumbs are golden brown, about 2 minutes. Bring sauce to simmer. Remove from heat. Gradually add remaining 5 tablespoons butter, whisking just until melted. Arrange onions in center of 4 plates. Top with steaks. Spoon sauce around steaks and serve. Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 973 Calories (kcal); 73g Total Fat; (68% calories from fat); 50g Protein; 26g Carbohydrate; 215mg Cholesterol; 1299mg Sodium Food Exchanges: 1 Grain(Starch); 6 Lean Meat; 2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 4017 0 0 26439 0 0 0 20183 1685 926658 0 0 196 0 0 5274 0 222 * Exported from MasterCook * Steamed Alaska Pollock Gardiniere Recipe By Serving Size Categories Amount -------3 3 4 2 4 4 : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

Measure -----------cups cups teaspoons thin thin teaspoon

1/4

Ingredient -- Preparation Method -------------------------------Swiss chard leaves -- sliced diagonally OR fresh spinach Salt and pepper Alaska pollock fillets (3 to 5 ounce each) lemon or lime juice lemon slices tomato slices basil -- crushed*

Place Swiss chard on a heat-proof dish or directly on steamer rack over boiling water; season chard with salt and pepper. Arrange Alaska pollock on chard, sprinkle with lemon juice, salt and pepper. Place a lemon slice and tomato slice on each portion; sprinkle with basil. Return water to boil; steam about 10 minutes or until chard is tender and fish flakes when tested with a fork. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 74 Calories (kcal); 1g Total Fat; (9% calories from fat); 14g Protein; 3g Carbohydrate; 55mg Cholesterol; 127mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : *About one teaspoon minced fresh basil can be substituted. Nutr. Assoc. : 2532 0 2130706543 0 4536 797 3903 26369 0 * Exported from MasterCook * Stuffed Loin Pork with Glazed Prunes and Bananas Recipe By Serving Size Categories : : 8 : Pork Preparation Time :0:00

Turbana Corporation

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

Measure Ingredient -- Preparation Method ------------ -------------------------------pounds pork loin cup butter or margarine cup chopped onion cup chopped celery teaspoon salt 8-ounce package Cornbread Stuffing Mix large bananas -- peeled and diced cup firmly packed light brown sugar teaspoon dry mustard cup bourbon cups large GLAZED PRUNES AND BANANAS pitted, large prunes bananas -- peeled and cut into chunks

Cut pockets in loin between ribs. In large skillet, melt butter over medium heat; saut� onion and celery just until tender, about 5 minutes. Add salt, and stuffing mix, blend well. Gently fold in bananas. Stuff dressing into cut pockets. Use wooden picks to secure openings if necessary. Place roast on a wire rack in shallow roasting pan. Roast in 325� degrees F. over for 1 and 1/2 hours or until meat thermostat registers 170 degrees F. Sprinkle brown sugar and dry mustard over meat. Pat into place. Pour bourbon over meat. Return to oven and roast 15 minutes longer or until glazed. Serve with glazed prunes and bananas. GLAZED PRUNES AND BANANAS: Soak prunes in hot water for 30 minutes until plump. Drain. Place prunes and banana chunks in pan with pork loin during last 15 minutes of roasting. Baste with pan juices occasionally. Serve with pork loin. Source: "Turbana Corporation" S(Internet address): "http://www.turbana.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 552 Calories (kcal); 19g Total Fat; (32% calories from fat); 26g Protein; 63g Carbohydrate; 84mg Cholesterol; 669mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 2 Fruit; 2 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 4634 0 * Exported from MasterCook * Stuffed Loin Roast with Beer Sauce Recipe By Serving Size Categories : : 8 Preparation Time :0:15 : Main Dishes Pork

Nat. Pork Producers Council

Amount -------3 15 1/3 2 1 1/2 2 1/2 2/3 1 1 1

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

Ingredient -- Preparation Method -------------------------------double pork loin roast shredded wheat crackers finely chopped onion horseradish caraway seed -- divided brown sugar -- divided plus 2 tablespoons beer water cornstarch chicken bouillon granules Worcestershire sauce

For stuffing, crush crackers to form 2/3 cup crumbs. Stir together crumbs, onion, horseradish, 1 teaspoon caraway seed and 1 teaspoon brown sugar. Add 2 tablespoons beer; toss to mix. Untie roast. Pat stuffing mixture on one of the loins. Place second loin on top; re-tie to secure. Place in roasting pan. Sprinkle with salt and pepper. Roast in 325�F oven for 65-75 minutes or until done, internal temperature reaches 155-160�F and meat is just slightly pink in center. Remove roast from pan. Deglaze roasting pan with the 1/2 cup remaining beer. Strain into small saucepan. Stir together water, cornstarch, bouillon granules, 1 teaspoon brown sugar, Worcestershire sauce and 1/2 teaspoon caraway seed. Stir into beer in saucepan. Cook and stir until thickened and bubbly. Cook 1 minute more. Slice roast to serve. Serve with Beer Sauce. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" T(Cooking Time): "1:15" - - - - - - - - - - - - - - - - - - Per serving: 243 Calories (kcal); 9g Total Fat; (33% calories from fat); 31g Protein; 7g Carbohydrate; 77mg Cholesterol; 166mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26384 5487 0 0 0 0 142 0 0 0 0 * Exported from MasterCook * Stuffed Pork Roast with Cranberry Sauce Recipe By Serving Size Categories Amount : : 16 Preparation Time :0:00 : Main Dishes Pork

Nat. Pork Producers Council

Measure

Ingredient -- Preparation Method

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

-----------pounds tablespoons small cup cup ounces teaspoon teaspoon cup cup pound teaspoon teaspoon

-------------------------------boneless pork loin -- untied butter onions -- peeled and thinly sliced pecans day-old French bread -- crusts removed smoked ham salt freshly ground pepper water sugar fresh cranberries salt ground black pepper

Pat pork loin dry with paper toweling; set aside. Melt butter in medium heavy skillet over medium-high heat. Reduce heat, add onion, cover and cook, stirring occasionally, about 10 minutes. Transfer onion to food processor and add pecans, bread, ham, salt and pepper. Mince using on/off turns. Preheat oven to 350�F. Spread 1/4 - 1/2 of stuffing over pork loin, fold and tie with butcher's twine at 1 1/2-inch intervals. Place roast on rack in roasting pan; place in oven and roast until internal temperature (use meat thermometer) registers 155 - 160�F, about 1 1/2 hours. Bake remaining stuffing in small casserole for 30 minutes. Meanwhile, combine water and sugar in 3-quart nonaluminum saucepan and bring to boil over medium-high heat, making sure sugar is dissolved. Add cranberries, reduce heat, cover and simmer until berries pop, about 5 minutes. Pur�e in food processor and strain to remove skins. Stir in salt and pepper. Reheat gently, if necessary, before serving. Let roast stand 10 minutes before slicing thinly to serve. Serve pork, with extra stuffing on the side, with cranberry sauce. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 269 Calories (kcal); 13g Total Fat; (43% calories from fat); 22g Protein; 16g Carbohydrate; 60mg Cholesterol; 263mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 2312 0 0 0 26000 3650 0 0 0 0 0 0 0 * Exported from MasterCook * Stuffed Pork Tenderloin with Honey Mustard Glaze

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

: : 4 Preparation Time :0:00 : Main Dishes The Rice Council

Pork

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

Ingredient -- Preparation Method -------------------------------sliced celery chopped onion butter or margarine cooked brown rice OR cooked white rice apple -- cored and chopped chopped walnuts salt ground black pepper rubbed sage pork tenderloin (1 whole) -- butterflied and flattened for

3 2 2 1 1

tablespoons tablespoons tablespoons tablespoon teaspoon

HONEY MUSTARD GLAZE honey cider vinegar firmly packed brown sugar Dijon-style mustard ground paprika, or to taste

Cook celery and onion in butter in large skillet over medium-high heat until onion is transparent. Stir in rice, apple, walnuts, salt, pepper and sage; remove from heat. Fill tenderloin with rice mixture; roll and tie with string at 1-inch intervals. Prepare glaze by whisking together honey, vinegar, sugar, mustard and paprika in small bowl. Place tenderloin in a shallow roasting pan. Brush with glaze. Roast at 375 degrees 25 to 30 minutes or until internal meat temperature registers 160 degrees. Brush with remaining glaze after 15 minutes. Slice before serving. Source: "The Rice Council" S(Internet address): "http://www.usarice.com/domestic/recipes/" - - - - - - - - - - - - - - - - - - Per serving: 410 Calories (kcal); 12g Total Fat; (25% calories from fat); 28g Protein; 49g Carbohydrate; 82mg Cholesterol; 418mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 2840 0 2130706543 0 0 0 0 1302 1169 0 0 0 0 0 0 0 1032

* Exported from MasterCook * Stuffed Turkey Breast with Cranberry Glaze Recipe By Serving Size Categories : : 0 Preparation Time :0:00 : BC Turkey Marketing Board Poultry Stuffing

Main Dishes Seasonal/ Holiday

Amount -------1

Measure -----------2-pound

Ingredient -- Preparation Method -------------------------------boneless skinless turkey breast (2 to 3 pounds) STUFFING (for 3 pounds breast) butter or margarine onion -- chopped fine celery -- chopped fine carrot -- grated turkey or chicken broth poultry seasoning salt & pepper dry bread cubes CRANBERRY GLAZE cranberry sauce brown sugar lemon juice ground ginger

2

2 1 2 1

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

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

1/2

Prepare stuffing and glaze before removing turkey from refrigerator. Stuffing: Melt butter in a skillet heated to medium. Add onion, celery and carrots and saut� until onion is transparent (5 minutes). Add broth and seasonings and mix well. Remove from heat and add bread cubes. Mix thoroughly and set aside to cool. Cranberry Glaze: Mix all ingredients well in a medium-size bowl. Set aside one half the glaze in a small dish to serve with meat. Preheat oven on a cutting board. Leave with plastic to 325 degrees F. To prepare turkey surface and slice through meat with last inch intact and open up breast wrap and pound to an even thickness breast, place breast flat knife parallel to cutting like a book. Cover turkey with a meat mallet.

Spoon stuffing onto one side of breast. Fold other side over and secure with toothpicks along cut edges. Place on a greased roasting pan. Pour half the cranberry glaze over stuffed turkey spreading it out over top of the breast. Bake in oven for 1 - 1 1/2 hours, until juices are no longer pink when you slice into meat. Remove from heat and let sit 5 minutes before slicing. Source: "BC Turkey Marketing Board" S(Internet address): "http://www.uniserve.com/bcturkey/core.html"

- - - - - - - - - - - - - - - - - - Per serving: 2111 Calories (kcal); 85g Total Fat; (36% calories from fat); 191g Protein; 138g Carbohydrate; 593mg Cholesterol; 1711mg Sodium Food Exchanges: 3 Grain(Starch); 25 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 Fat; 5 1/2 Other Carbohydrates Nutr. Assoc. : 5335 0 0 0 0 0 327 0 1091 2337 0 0 0 0 0 0 * Exported from MasterCook * Surimi Quiche Recipe By Serving Size Categories Amount -------2 1 2 1 8 1 2 : : 8 Preparation Time :0:00 : Alaska Seafood Marketing Inst. Fish/ Seafood

Eggs

Measure -----------9" pound cups cup quart tablespoons

Ingredient -- Preparation Method -------------------------------deep-dish pie shells -- unbaked Alaska surimi seafood Monterey jack cheese -- shredded green onions or leeks -- chopped eggs -- slightly beaten half and half -- or milk sherry -- if desired Salt and cayenne pepper -- to taste

Preheat oven to 400�F. Combine Alaska surimi, cheese and green onion in bowl; portion half of mixture into each of the pie shells. Mix eggs, half-and-half, sherry, salt and pepper. Pour half of mixture over ingredients in each shell. Bake 10 minutes; reduce heat to 350 F. Continue baking 40 to 45 minutes or until knife inserted near center comes out clean. Let stand five minutes before slicing. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" Yield: "2 quiches" - - - - - - - - - - - - - - - - - - Per serving: 556 Calories (kcal); 38g Total Fat; (61% calories from fat); 26g Protein; 27g Carbohydrate; 274mg Cholesterol; 544mg Sodium Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 3469 5186 0 3585 3218 0 0 0

* Exported from MasterCook * Surprise Tomato Egg Basket Recipe By Serving Size Categories : : 10 Preparation Time :0:00 : Bed and Breakfast Inns California Egg Commission

Breakfast/ Brunch Eggs

Amount -------10 1 1 10 6 1 1

Measure -----------medium tablespoon tablespoon large tablespoons cup cup

Ingredient -- Preparation Method -------------------------------tomatoes dried crushed basil OR tarragon Salt and pepper -- to taste California Fresh Eggs butter -- melted shredded Swiss cheese fine, dry seasoned bread crumbs Parsley or edible flowers for garnish

Preheat oven to 350�. Cut thin slice from top of each tomato. Using a grapefruit knife make a circular cut (do not Pierce skin) and scoop out pulp gently with a spoon. Invert tomatoes on paper towels and allow to drain. Grease 10-4" individual souffl� dishes. Sprinkle the inside of each tomato with basil, salt and pepper and place upright in souffl� dishes. Gently break an egg into each shell and bake 35-40 minutes or until egg whites have set. Remove from oven. Blend melted butter, cheese and bread crumbs together. Sprinkle the tops of each egg liberally with this mixture. Return to oven and bake until crumbs are browned, about 3-5 minutes. Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " - - - - - - - - - - - - - - - - - - Per serving: 249 Calories (kcal); 16g Total Fat; (56% calories from fat); 12g Protein; 15g Carbohydrate; 245mg Cholesterol; 492mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : The Headlands Inn * P.O. Box 132 * Mendocino, CA 95460 * (707) 937-4431 Breakfast at the Headlands Inn is served directly to each room, Pat and Rod Stoffe prepare breakfast entrees that are uncommon, and an appetizing taste treat for their guests. Nutr. Assoc. : 5296 2130706543 0 0 0 3854 0 0 4866 20143

* Exported from MasterCook * Sweet and Sour Alaska Halibut Recipe By Serving Size Categories Amount -------1 2 4 1 1/4 1/2 1/4 1 1/2 : : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

Measure -----------8-ounce can tablespoons teaspoons cup tablespoon cup pounds

Ingredient -- Preparation Method -------------------------------pineapple chunks Water sugar cornstarch vinegar soy sauce red or green bell pepper -- cut in 3/4" cubes sliced green onions hot poached Alaska halibut steaks*

Drain pineapple; reserve syrup. Add water to reserved syrup to equal 1 cup. Combine with sugar, cornstarch, vinegar and soy sauce. Cook and stir until thickened. Add pineapple, peppers and green onions; cook 1 minute longer. Serve over poached halibut. *Poached Alaska Halibut: Cover halibut, thawed if salted water. Add 2 slices onion, 2 slices lemon, several peppercorns. Simmer, covered, allowing 10 thickness measured at its thickest part, or until tested with a fork. necessary, with boiling, 4 sprigs parsley and minutes per inch of halibut flakes when

Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 250 Calories (kcal); 4g Total Fat; (14% calories from fat); 36g Protein; 16g Carbohydrate; 54mg Cholesterol; 351mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 27017 0 0 0 0 0 4695 0 3647 * Exported from MasterCook * Sweet and Sour Halibut Recipe By Serving Size Categories Amount :Michael, Sitka, Alaska : 4 Preparation Time :0:00 : Alaska Seafood Marketing Inst.

Fish/ Seafood

Measure

Ingredient -- Preparation Method

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

-----------pounds cup teaspoon teaspoon tablespoons

-------------------------------halibut flour salt pepper oil onion -- thinly sliced green bell pepper -- cut diagonally into 1/2" strips SAUCE vinegar sugar soy sauce Tabasco sauce water cornstarch seafood seasoning (to taste)

1 8 1

cup cup tablespoon teaspoon tablespoons tablespoon Dash

Cut halibut into 1-inch cubes. Mix together flour, salt and pepper. Dust fish with flour mixture and set aside while you prepare the sauce. Sauce: Mix cornstarch and water together in ajar and shake well. Add to rest of sauce ingredients in small saucepan. Cook over medium heat, stirring constantly until mixture thickens slightly and comes to a boil. Keep warm over a double boiler. To prepare halibut/veggies: Heat small amount of oil in a wok or fry pan. Add halibut and quickly stir fry. Push fish up sides of wok or remove and keep warm. Add onions and green pepper and stir fry only until crisp-tender. Mix fish and vegetables together and add sauce. Serve with plain steamed rice. Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - Per serving: 588 Calories (kcal); 19g Total Fat; (29% calories from fat); 51g Protein; 52g Carbohydrate; 73mg Cholesterol; 651mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 7 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 26327 0 0 0 0 0 0 0 0 1474 * Exported from MasterCook * Sweet Cherry and Hot Pepper Glaze Recipe By Serving Size Categories Amount : : 8 Preparation Time :0:00 : Cherry Marketing Institute

Sauces

Measure

Ingredient -- Preparation Method

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

-----------16-ounce can whole cup tablespoons

-------------------------------dark sweet cherries pickled hot yellow peppers -- seeded and finely chopped granulated sugar cornstarch

Drain cherries, reserving juice. Chop cherries. In a medium bowl, combine cherries and peppers; mix well. Set aside. In a medium saucepan, combine sugar and cornstarch; mix well. Add enough water to reserved cherry juice to make 1 cup; gradually stir cherry juice into sugar mixture. Cook, stirring, over medium heat until thickened and bubbly. Add cherry pepper mixture; reduce heat and simmer 10 to 15 minutes. Use as a glaze on smoked chicken breasts, roast duck or baked ham. Serving size: 1/4 cup Description: "A taste treat you have to try to believe!" Source: "Cherry Marketing Institute" S(Internet address): "http://www.cherrymkt.org/index.html" Yield: "2 cups" - - - - - - - - - - - - - - - - - - Per serving: 69 Calories (kcal); trace Total Fat; (5% calories from fat); 1g Protein; 16g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 5191 26537 0 0 * Exported from MasterCook * Tea Concentrates Recipe By Serving Size Categories Amount -------12 4 : : 0 Preparation Time :0:00 : Beverages Tea

Stash Tea

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

Ingredient -- Preparation Method -------------------------------tea bags boiling water

For each tea concentrate, steep 12 tea bags in 4 cups of boiling water. Squeeze tea bags to retain all of the liquid. Cool concentrate in the refrigerator at least 3 hours and up to 2 weeks. Source: "Stash Tea"

S(Internet address): "http://www.stashtea.com/" - - - - - - - - - - - - - - - - - - Per serving: 21 Calories (kcal); 0g Total Fat; (0% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 39mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5262 0 * Exported from MasterCook * Tea Eau-de-Vie Recipe By Serving Size Categories Amount -------: : 0 Preparation Time :0:00 : Alcoholic Beverages Stash Tea

Beverages

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

Ingredient -- Preparation Method -------------------------------Apple brandy Stash Red Delicious Herbal Spiced Cider

Add apple brandy to Stash Red Delicious Herbal Spiced Cider. Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/" - - - - - - - - - - - - - - - - - - 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. : 2330 0 * Exported from MasterCook * Tea Sangria Recipe By Serving Size Categories Amount -------4 : : 6 Preparation Time :0:00 : Beverages Tea

Stash Tea

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

Ingredient -- Preparation Method -------------------------------boiling water

5 2 2 2

cups tablespoons cups

Stash English Breakfast tea bags sliced fresh fruit* sugar white grape juice

In a teapot, pour boiling water over tea bags; cover and brew 5 minutes. Remove tea bags and cool. In large pitcher, combine fruit with sugar. Pour tea over fruit; stir in juice. Serve in ice-filled glasses. Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/" Yield: "8 cups" - - - - - - - - - - - - - - - - - - Per serving: 115 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 29g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : * Use any combination of apples, peaches, pineapple, oranges or strawberries. Nutr. Assoc. : 0 5263 20176 0 654 * Exported from MasterCook * Tempura Trout Roll with Caramelized Onions and Spinach Recipe By Serving Size Categories Amount -------3 1/3 4 4 2 2 1 1 2 : : 4 Preparation Time :0:00 : Fish/ Seafood

New Zealand Wasabi Limited

Measure -----------large cup sheets cups cups teaspoon quart teaspoons

Ingredient -- Preparation Method -------------------------------red onions -- sliced Salt White pepper red wine trout fillets -- skinless nori spinach -- chiffonaded Canola oil for deep frying rice flour ground cumin club soda NAMIDA Hot wasabi paste

In a hot saut� pan add onions without any oil. Do not stir onions until they are browned. Season with wasabi paste, salt and pepper.

When caramelized, deglaze the pan with red wine. Let cool. Lay a trout fillet on top of one sheet of nori. Season trout with salt and pepper. Place some onions and spinach on top and roll tightly. Heat canola oil in a deep pan to 375�F. Prepare tempura batter by whisking rice flour and cumin with enough club soda to resemble pancake batter. Dip entire roll in batter and fry until golden brown, about 5 minutes. Be careful not to overcook the trout. Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 488 Calories (kcal); 7g Total Fat; (12% calories from fat); 24g Protein; 78g Carbohydrate; 46mg Cholesterol; 192mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 5323 1696 0 0 0 0 0 1685 * Exported from MasterCook * Teriyaki Sauce with Peas and Straw Mushrooms Recipe By Serving Size Categories Amount -------1 1 2 1 2 3 : : 6 Preparation Time :0:00 : Meatless

National Pasta Association

Measure -----------pound tablespoon tablespoons piece teaspoons cloves cup cups tablespoons 8-ounce can 4-ounce can cup

1/4 3 1/2 2 1 1 1

Ingredient -- Preparation Method -------------------------------your favorite pasta shape -- uncooked vegetable oil sesame oil fresh ginger (1 inch) -- minced OR dried ginger garlic -- minced teriyaki sauce low-sodium chicken broth -- skimmed of fat, divided cornstarch straw mushrooms -- drained* water chestnuts -- drained and finely diced frozen peas

Prepare pasta according to package directions; drain.

In a large, non-reactive (non-aluminum) saucepan, mix together vegetable oil, sesame oil, ginger, garlic and teriyaki sauce. Bring mixture to a simmer over medium heat and cook until aromatic and sizzling, about 3 minutes. In a small bowl, stir together 1/4 cup of the chicken broth and the cornstarch until cornstarch dissolves. Stir the remaining chicken broth into the teriyaki sauce mixture and bring to a boil. Slowly stir in dissolved cornstarch and let simmer for 3 minutes. Add mushrooms, water chestnuts and peas to sauce and cook until vegetables are heated through. Toss the sauce with cooked pasta and serve. Cuisine: "Asian" Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 420 Calories (kcal); 10g Total Fat; (19% calories from fat); 19g Protein; 70g Carbohydrate; 0mg Cholesterol; 678mg Sodium Food Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : *Straw mushrooms can be found with the Asian foods in your supermarket. Nutr. Assoc. : 26044 0 0 2130706543 0 631 0 0 20113 0 2461 1586 0 * Exported from MasterCook * Three-Pepper Beef Kabobs Recipe By Serving Size Categories Amount -------1 2 1 1 2 1 1/2 1/4 1 8 : : 4 Preparation Time :0:25 : Beef Texas Beef Council

Kabobs

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

Ingredient -- Preparation Method -------------------------------boneless beef sirloin steak -- cut 1-inch thick vegetable oil fresh lemon juice water Dijon mustard honey dried oregano leaves pepper green, red or yellow bell pepper -- 1-inch pieces mushrooms

Cut beef steak into 1-inch pieces. Whisk together oil, lemon juice, water, mustard, honey, oregano and pepper in large bowl; add beef, bell pepper and mushrooms, stirring to coat.

Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch skewers. Place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 9 to 12 minutes for rare to medium, turning occasionally. Season with salt, if desired. Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" - - - - - - - - - - - - - - - - - - Per serving: 338 Calories (kcal); 23g Total Fat; (61% calories from fat); 27g Protein; 6g Carbohydrate; 84mg Cholesterol; 97mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with hot, cooked long grain and wild rice NOTES : Beef kabobs may also be grilled. Place on grid over medium coals. Grill 8 to 11 minutes. Nutr. Assoc. : 39733 0 0 0 0 731 3133 0 2236 0 * Exported from MasterCook * Three-Pepper Calzones Recipe By Serving Size Categories Amount -------1 1/2 1 2 2 1 1/2 1 : : 4 Preparation Time :0:00 : Appetizers/ Snacks Sandwiches and Burgers

Fleischmann's Yeast

Measure -----------cups medium ounces cloves cups cup

Ingredient -- Preparation Method -------------------------------FILLING sliced bell peppers (combine red, green and yellow) onion -- sliced pepperoni slices -- cut thin garlic -- minced grated Mozzarella cheese (6 ounces) grated Provolone or Fontina cheese (4 ounces) DOUGH 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) olive or vegetable oil Crushed red pepper (optional)

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

cups cup package teaspoon cup tablespoon

Make filling: In large skillet, combine peppers, onion, pepperoni and garlic. Cook over medium heat until tender, stirring frequently. Set aside to cool. Make dough: In large bowl, combine 1 cup flour, cornmeal, 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. Divide dough into 4 equal pieces. Roll each to 8-inch circle. Stir cheeses into filling. Place about 1 cup filling on one half of each circle; moisten edges. Fold dough over filling and press with tines of fork to seal. Place on large greased baking sheet. With sharp knife, make 3 (1-inch) slits across top of each calzone. If desired, brush tops with water and sprinkle with crushed red pepper. Bake at 400�F for 25 minutes or until done. Serve warm. ____________________ All-Vegetable Calzones: Prepare filling as directed except replace pepperoni with 1 tablespoon olive oil and add 1 1/2 teaspoon sweet basil. Season with salt and pepper to taste. Proceed with recipe as directed. Cuisine: "Italian" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "4 calzones" T(Baking Time): "0:25" - - - - - - - - - - - - - - - - - - Per serving: 661 Calories (kcal); 30g Total Fat; (40% calories from fat); 29g Protein; 69g Carbohydrate; 81mg Cholesterol; 1088mg Sodium Food Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 4693 0 0 0 26153 588 0 0 14 0 26366 0 3728 986 0 * Exported from MasterCook * Three-Seed Pork Loin Roast Recipe By Serving Size Categories Amount -------1 1/2 : : 6 Preparation Time :0:00 : Main Dishes Pork

Nat. Pork Producers Council

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

Ingredient -- Preparation Method -------------------------------single pork loin roast

2 1 1 1 1/4

tablespoons tablespoon tablespoon teaspoon tablespoon

sesame seeds poppy seeds caraway seeds coarsely ground pepper teriyaki sauce

On a sheet of waxed paper combine seeds and pepper. Brush pork roast with teriyaki sauce and roll in seed mixture to coat well on all sides. Place pork in shallow pan and roast at 350�F for 45-50 minutes, until internal temperature (measured with a meat thermometer) reaches 155�F. Remove from oven, let rest. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - Per serving: 183 Calories (kcal); 10g Total Fat; (47% calories from fat); 23g Protein; 2g Carbohydrate; 35mg Cholesterol; 582mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 888 0 0 252 0 0 * Exported from MasterCook * TNT - Tea 'n Tequila Recipe By Serving Size Categories Amount -------: : 0 Preparation Time :0:00 : Alcoholic Beverages Stash Tea

Beverages

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

Ingredient -- Preparation Method -------------------------------Tequila Stash Red Delicious Herbal Spiced Cider

Add tequila to Stash Herbal Spiced Cider. Shake in cocktail shaker and serve over ice. Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/" - - - - - - - - - - - - - - - - - - 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. : 5276 0 * Exported from MasterCook * Toasted Hazelnut and Parmesan Cream Sauce Recipe By Serving Size Categories Amount -------4 1/2 3 1 1/4 1/4 1/4 1/8 : : 10 Preparation Time :0:00 : Dundee Hazelnuts The Oregon Hazelnut Industry

Sauces

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

Ingredient -- Preparation Method -------------------------------butter -- divided toasted Oregon hazelnuts flour chicken stock cream grated Parmesan cheese freshly ground black pepper

Melt 2 tablespoons butter in medium saucepan, over medium-high heat. Add hazelnuts and stir until they are golden brown, about 2 minutes. Remove from pan and reserve. In same pan, melt remaining butter. Add flour and stir for about 2 minutes or until mixture is golden. Add chicken stock and continue stirring until thickened. Stir in cream, Parmesan cheese, pepper and one-half of the toasted hazelnuts. Serve over poached chicken, fish, pasta or vegetables. Sprinkle each serving with some of the remaining butter-toasted hazelnuts. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" Yield: "2 3/4 cups" - - - - - - - - - - - - - - - - - - Per serving: 120 Calories (kcal); 11g Total Fat; (81% calories from fat); 2g Protein; 3g Carbohydrate; 19mg Cholesterol; 355mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 3677 0 0 0 0 0 * Exported from MasterCook * Tomato Vinaigrette Recipe By Serving Size : : 10 Preparation Time :0:00

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

: New Zealand Wasabi Limited Measure -----------tablespoon tablespoons tablespoon

Salads

Ingredient -- Preparation Method -------------------------------"NAMIDA" New Zealand Wasabi Paste either hot or mild to taste olive oil ripe tomatoes -- chopped shallots -- finely chopped fresh basil shredded Lemon juice of 1/2 a lemon Salt and pepper Fresh herbs to garnish

Heat olive oil in small pan. Stir in tomatoes, shallots and basil. Heat gently for 5 minutes. Take off heat and beat in lemon juice, "NAMIDA" New Zealand Wasabi Paste and seasonings. Keep warm. Pour "NAMIDA" Tomato Vinaigrette over prepared dish, garnish with basil and tarragon sprigs, serve at once. Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 40 Calories (kcal); 3g Total Fat; (61% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 36mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1685 0 26093 0 2154 0 0 0 * Exported from MasterCook * Tomatoes Stuffed with Vegetables and Rice Recipe By Serving Size Categories Amount -------6 2 : : 6 Preparation Time :0:00 : Florida Tomato Committee

Rice

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

Ingredient -- Preparation Method -------------------------------fresh Florida tomatoes olive oil

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

cups sliced fresh white mushrooms cup chopped onion 10-ounce package frozen chopped spinach -- thawed and drained teaspoons minced garlic teaspoon dried basil leaves -- crushed teaspoon salt OR chicken bouillon cube -- crushed teaspoon ground black pepper cup quick-cooking rice cup plus 2 tablespoons grated Parmesan cheese

Preheat oven to 400�F. Use tomatoes held at room temperature until fully ripe. Cut a slice from the top of each tomato; remove pulp, leaving a 1/4-inch thick shell; set aside. Chop tomato pulp (makes about 3-1/2 cups). In a large skillet over high heat, heat oil until hot. Add mushrooms and onion; cook and stir until tender, about 10 minutes. Add spinach, reserved chopped tomatoes, garlic, basil, salt and pepper. Cook over low heat, stirring occasionally, until flavors blend, about 10 minutes. Stir in rice. Remove from heat; cover and let stand for 5 minutes. Stir in 1/4 cup Parmesan cheese. Place tomato shells in a 13 � 9 � 2-inch baking pan. Spoon hot mixture into shells, dividing evenly. Sprinkle 1 teaspoon Parmesan cheese on top of each. Bake until tomatoes are hot and filling is golden, about 15 minutes. Serve as an accompaniment to grilled chicken or pork or as a main dish. Source: "Florida Tomato Committee" - - - - - - - - - - - - - - - - - - Per serving: 151 Calories (kcal); 6g Total Fat; (35% calories from fat); 6g Protein; 21g Carbohydrate; 3mg Cholesterol; 293mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : When you think about some of the coziest childhood dishes, recipes made with juicy, red tomatoes often come to mind. Take Tomatoes Stuffed with Vegetables and Rice, for example. Tomatoes still make fun, tasty filling holders for grown-up palates, this time with a creamy-smooth mix of garlicky spinach and quick-cooking rice tucked inside. They're perfect as a side dish for grilled or roasted foods, or serve two stuffed tomatoes as a vegetarian entree at dinner or brunch. Nutr. Assoc. : 3872 0 4977 0 0 0 3091 0 0 2130706543 0 752 3562 * Exported from MasterCook * Tri-Color Salad Recipe By Serving Size Categories Amount -------: : 4 Preparation Time :0:00 : Belgian Endive Marketing Board Side Dishes

Salads

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

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

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

large small head small head small bunch tablespoons teaspoon teaspoon cup tablespoons tablespoon

Belgian Endives red-leaf lettuce green-leaf lettuce watercress DRESSING balsamic vinegar salt -- to taste pepper -- to taste olive oil orange juice mustard Juice of one large garlic clove

3 1

Combine Belgian Endive with radicchio, oakleaf lettuce, or red beets for the red ingredients and with arugula, romaine lettuce, m�che, or Boston lettuce for the green ingredients. Combine the dressing ingredients and pour them over the bowl of cleaned salad ingredients. Toss salad and serve. Description: "Make the Tri-Color Salad a delight for both the eye and the palate." Source: "Belgian Endive Marketing Board" S(Internet address): "http://www.belgianendive.com/" - - - - - - - - - - - - - - - - - - Per serving: 233 Calories (kcal); 19g Total Fat; (68% calories from fat); 5g Protein; 14g Carbohydrate; 0mg Cholesterol; 387mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : This recipe is only one version. Depending on your fantasy and taste preferences, several others are possible. Nutr. Assoc. : 27098 4710 3583 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tri-Color Vegetable Napoleons Recipe By Serving Size Categories Amount -------1 1 1 3 1 3 : : 8 Preparation Time :0:25 : Appetizers/ Snacks Pepperidge Farms

Pastries

Measure Ingredient -- Preparation Method ------------ -------------------------------17 1/4 ounce package Pepperidge Farm� Frozen Puff Pastry Sheets (2 sheets) egg tablespoon water tablespoons olive oil large onion (about I cup) -- thinly sliced medium zucchini -- cut in half lengthwise and thinly sliced

(about 3 cups) 1 large 2 tablespoons 2 cloves 1/2 teaspoon 1/4 teaspoon

tomato -- diced (about 1 1/2 cups) chopped fresh parsley garlic -- minced salt pepper

Thaw pastry sheets at room temperature 30 minutes. Preheat oven to 400�F. Mix egg and water and set aside. Unfold pastry on lightly floured surface. Cut each sheet into 3 strips along fold marks. Cut each strip into 2 rectangles. Set aside 8 rectangles. Cut remaining rectangles into 32 thin strips. Decorate 8 rectangles with strips to form a lattice pattern and brush with egg mixture. Place 2 inches apart on baking sheets. Bake 15 minutes or until golden. Remove from baking sheets and cool on wire racks. Split pastries into 2 layers. Arrange baked-side down on baking sheets and bake at 400�F. for 3 minutes. Remove from baking sheets and cool on wire racks. In large skillet over medium-high heat, heat oil. Add onion and cook about 5 minutes. Add zucchini, tomatoes, parsley,garlic, salt and pepper and cook until zucchini is tender and liquid is evaporated. Place about 1/2 cup vegetable mixture on each of 8 pastry layers. Top with remaining layers. Source: "Pepperidge Farms" Yield: "8 napoleons" T(Thaw time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 68 Calories (kcal); 6g Total Fat; (72% calories from fat); 2g Protein; 3g Carbohydrate; 23mg Cholesterol; 144mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : The flavors, of Antoine Bouterin's native Provence shine through in his crowd-pleasing hors d'oeuvres, Tri-Color Vegetable Napoleons. Like many of his recipes, this one was inspired by his French grandmother's inventive ways with her region's vegetables and cheeses. Bouterin rolls out puff pastry sheets, then bakes, splits and bakes them again for extra crispness. His appetizer napoleons can be effortlessly assembled at the last minute by preparing the pepper and cheese filling ahead. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Triple Berry Recipe By :

Serving Size Categories Amount -------4 6 2 1

: 1 Preparation Time :0:00 : Beverages

Stash Tea

Measure -----------ounces ounces ounces ounce

Ingredient -- Preparation Method -------------------------------ice Stash Wild Raspberry iced tea cranberry juice Entner-Stuart blackberry syrup

Combine ice, iced tea, juice and Entner-Stuart blackberry syrup in a cocktail shaker or a jar with a lid. Shake until cold and frothy. Pour into a tall iced tea glass. Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/" - - - - - - - - - - - - - - - - - - Per serving: 125 Calories (kcal); trace Total Fat; (0% calories from fat); 0g Protein; 17g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 2350 0 2272 * Exported from MasterCook * Turbana Banana Daiquiri Recipe By Serving Size Categories Amount -------1/2 1 4 1 1/2 : : 1 Preparation Time :0:00 : Alcoholic Beverages Turbana Corporation

Beverages

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

Ingredient -- Preparation Method -------------------------------turbana banana -- mashed lime juice light rum (1/2 cup) sugar finely cracked ice

Combine in a cocktail shaker and shake vigorously until thoroughly chilled. Serve in 3 or 4 ounce prechilled cocktail glasses with frosted rims. Moisten rim of prechilled glass with slice of lemon or lime. Immediately dip wet rim in granulated or confectioners sugar. Source: "Turbana Corporation" S(Internet address): "http://www.turbana.com/index.html"

- - - - - - - - - - - - - - - - - - Per serving: 336 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 19g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : Variation : Banana Bacardi - Omit sugar and use instead 1 tablespoon of grenadine. Nutr. Assoc. : 2142 0 4793 0 3735 * Exported from MasterCook * Turkey and Vegetable Couscous Recipe By Serving Size Categories Amount -------1 1/2 2 2 1 1 1/2 1/4 1 2 1 pieces 2 1 1 12 1 1 1 3 1 6 1/2 1/4 1 : : 6 Preparation Time :0:00 : Main Dishes Poultry

National Turkey Federation

Measure -----------pounds tablespoons tablespoons teaspoon teaspoon teaspoon teaspoon large teaspoons pound

Ingredient -- Preparation Method -------------------------------boneless turkey breast -- cut into 1-inch cubes olive oil red wine vinegar dried rosemary dried thyme salt pepper onion -- chopped garlic -- minced butternut squash (1 small) -- peeled and cut into 1/2 inch

medium carrots -- peeled and cut into 1/2 inch pieces large lemon -- thinly sliced 3.5-ounce jar capers -- drained kalamata olives -- pitted 16-ounce can reduced-fat chicken broth large zucchini -- cut into 1/2-inch pieces large green pepper -- seeded and cut into 1 inch pieces Roma tomatoes -- cut into quarters 15-ounce can chick-peas -- drained servings couscous teaspoon turmeric cup golden raisins 4-ounce package Feta cheese -- crumbled

In large self-closing plastic bag, combine oil, vinegar, rosemary, thyme, salt and pepper. Add turkey cubes. Close bag and knead to combine turkey and oil mixture. Refrigerate overnight. Lightly coat a 5-quart saucepan with vegetable spray. Over medium-high heat, add turkey in batches, removing each batch when browned. Re-spray pan. Add onion and garlic and saut� about 2 minutes or until onion is tender. Add squash and carrots and cook about 1 minute.

Add lemon, capers and olives, stirring to combine. Pour in chicken broth and bring to a boil; reduce heat and simmer for 25 minutes. Add zucchini, green pepper, tomatoes and chick-peas to turkey/vegetable mixture. Return to boil; reduce heat and simmer an additional 10 minutes or until vegetables are tender. Prepare couscous according to package directions. Substitute chicken broth for water and add turmeric. Stir raisins into cooked couscous. Arrange on large platter and top with turkey mixture. Sprinkle with Feta cheese. Source: "National Turkey Federation" S(Internet address): "http://www.turkeyfed.org/" - - - - - - - - - - - - - - - - - - Per serving: 1110 Calories (kcal); 20g Total Fat; (16% calories from fat); 57g Protein; 176g Carbohydrate; 83mg Cholesterol; 1336mg Sodium Food Exchanges: 10 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 2406 0 0 0 0 0 0 3591 0 2603 0 0 0 3272 * Exported from MasterCook * Turkey Gravy Recipe By Serving Size Categories Amount -------: : 0 Preparation Time :0:00 : Poultry The Butterball Turkey Company

Side Dishes

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

1/2

cup

Ingredient -- Preparation Method -------------------------------Drippings Fat Turkey, Chicken or giblet broth flour Salt and pepper Chopped cooked giblets -- (optional)

Pour drippings from roasting pan into large measuring cup. Place 1/4 cup fat from drippings into saucepan or roasting pan. Discard any remaining fat from drippings. To drippings add enough broth to make 4 cups. Stir flour into fat in saucepan. Gradually blend in broth. Bring to a boil, stirring constantly. Continue cooking 3 to 5 minutes. Season with salt and pepper. Add giblets. Source: "The Butterball Turkey Company" S(Internet address): "http://www.butterball.com/"

Copyright: "� 1998 Butterball Turkey Company" - - - - - - - - - - - - - - - - - - Per serving: 228 Calories (kcal); 1g Total Fat; (2% calories from fat); 6g Protein; 48g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Turkey Italian Sausage with Red Sauce Recipe By Serving Size Categories Amount -------2 1 1 1/2 1/2 1 1 1 2 1/4 : : 4 Preparation Time :0:00 : Main Dishes The Butterball Turkey Company

Poultry

1/2

Measure Ingredient -- Preparation Method ------------ -------------------------------tablespoons olive oil -- divided 1-pound package Butterball� Lean Fresh Turkey Hot Italian Sausage large onion -- chopped pound mushrooms -- sliced green bell pepper -- chopped clove garlic -- minced cup chicken broth or dry white wine 15-ounce can tomato sauce 14-1/2 ounce can stewed tomatoes -- drained tablespoons tomato paste teaspoon Italian seasoning Hot cooked pasta

Heat 1 tablespoon of the oil in large skillet over medium heat. Add turkey sausage and brown 8 to 10 minutes, turning occasionally. Remove from skillet; set aside. Add the remaining 1 tablespoon oil and onion to skillet; cook over medium-low heat 5 minutes. Then add mushrooms, pepper and garlic; cook 5 minutes more. Pour in broth and cook over medium-high heat about 2 minutes. Stir in tomato sauce, stewed tomatoes tomato paste and Italian seasoning. Bring to a boil. Return sausage to skillet. Cover and simmer over low heat 15 minutes. Serve with hot pasta. Makes 4 servings, 4-1/2 cups sauce. Source: "The Butterball Turkey Company" S(Internet address): "http://www.butterball.com/" Copyright: "� 1998 Butterball Turkey Company" Yield: "4 1/2 cups"

- - - - - - - - - - - - - - - - - - Per serving: 340 Calories (kcal); 18g Total Fat; (45% calories from fat); 25g Protein; 22g Carbohydrate; 96mg Cholesterol; 1450mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 4 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 26513 0 0 0 0 4017 0 0 0 0 0 * Exported from MasterCook * Turkey Tetrazzini Recipe By Serving Size Categories Amount -------8 2 2 12 1 1 1 2 4 1 1 2 : : 6 Preparation Time :0:00 : National Pasta Association Poultry

Pasta

Measure -----------ounces cups cups ounces small cup cup tablespoons tablespoons teaspoon teaspoon tablespoons

1/4

Ingredient -- Preparation Method -------------------------------Wide or Extra Wide Egg Noodles (about 4 cups) -- uncooked Vegetable cooking spray low-sodium chicken broth diced boneless, skinless cooked turkey mushrooms -- thinly sliced onion -- peeled and thinly sliced chopped fresh parsley bay leaf milk cornstarch dry bread crumbs olive oil OR vegetable oil grated Parmesan cheese

Cook pasta according to package directions. While pasta is cooking, heat oven to 350�F. Lightly spray an 11 � 7-inch baking dish with vegetable spray. Combine chicken broth, turkey, mushrooms, onion, parsley and bay leaf in a 2-quart saucepan over medium heat. Heat to boiling, cover pot and cook 5 minutes. Stir milk and cornstarch together in a small bowl until the cornstarch is dissolved. Stir milk mixture into the saucepan. Heat to boiling, stirring constantly. Reduce heat to simmering. Simmer, covered, 3 minutes. Remove from heat. When pasta is done, drain well and return to pot. Remove bay leaf from sauce and pour sauce into pot. Stir until pasta is coated with sauce. Transfer mixture to the prepared baking dish. Mix the bread crumbs, oil and Parmesan cheese together in a small bowl

until evenly blended. Sprinkle mixture over pasta. Bake until crumbs are golden brown and edges are bubbling, about 20 minutes. Serve hot. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 327 Calories (kcal); 6g Total Fat; (15% calories from fat); 32g Protein; 39g Carbohydrate; 94mg Cholesterol; 148mg Sodium Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 530 0 0 2849 0 0 0 0 0 0 0 0 0 2130706543 0 * Exported from MasterCook * Valentine Parfait: White Chocolate Mousse with Red Raspberry Coulis Recipe By Serving Size Categories Amount -------2 2 1 1/4 1/2 : : 4 Preparation Time :0:00 : Desserts

Oregon Raspberry & Blackberry

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

Ingredient -- Preparation Method -------------------------------RASPBERRY SAUCE 10-ounce packages frozen raspberries in syrup Juice of 1/2 lemon cup sugar tablespoons cornstarch cup water tablespoon Grand Marnier or other liqueur (optional) cup teaspoon cup ounces cups MOUSE water unflavored gelatin milk white chocolate** -- broken up heavy whipping cream

1

1/4

1/4 5 1 1/2

Combine undrained berries and lemon juice in processor or blender and pur�e. Strain, pressing with back of spoon. Add sugar, cornstarch, water and liqueur; blend well. Place in saucepan over medium heat and bring to boil, stirring frequently. Reduce heat and continue stirring one minute. Remove from heat and allow to cool until ready to use. In a glass measuring cup, sprinkle gelatin over cold water and allow mixture to soften for 1-2 minutes. Microwave on HIGH 20-40 seconds and allow to stand for 2 minutes, or until granules are completely dissolved. (Alternatively, place cup in a bowl of hot water and stir until completely dissolved.) In a small saucepan bring milk to the simmering point. Remove from heat and add white chocolate. Stir occasionally until chocolate is melted and mixture is smooth. Blend gelatin into chocolate mixture and

refrigerate until slightly thickened but not gelled � about 10 minutes. Whip cream until stiff and peaks hold their shape. Fold white chocolate mixture into whipped cream . Beginning with raspberry sauce, alternate layers of mousse with raspberry sauce into tall parfait glasses. Refrigerate 1-2 hours. To serve, garnish with partially frozen whole berries, or fresh if available. Source: "Oregon Raspberry & Blackberry Commission" S(Internet address): "http://www.oregon-berries.com/" - - - - - - - - - - - - - - - - - - Per serving: 724 Calories (kcal); 46g Total Fat; (54% calories from fat); 5g Protein; 80g Carbohydrate; 124mg Cholesterol; 53mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 9 Fat; 2 1/2 Other Carbohydrates NOTES : Luxuriously light but deliciously decadent, this rich, white chocolate mousse and red raspberry coulis (pronounced "coo - lee") parfait is a delicate balance of the holiday's two favorite ingredients. These perfect partners combine to produce a velvety smooth dessert with a simple elegance that makes it a fitting finale to a quiet valentine dinner for two, or an ideal company dessert as well. It can be made ahead and uses frozen berries from your local grocery freezer case. **Real white chocolate contains cocoa butter. Tobler, Lindt or Bakers' are good choices. Nutr. Assoc. : 0 1233 0 0 0 0 3544 0 0 0 0 0 5519 0 * Exported from MasterCook * Veal and Peppers Recipe By Serving Size Categories Amount -------2 2 2 2 1 1/2 1 1 1 1/8 : : 8 Preparation Time :0:00 : Main Dishes Veal

Rag�

Measure -----------cloves medium tablespoons pounds 4-ounce can 30-ounce jar teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------red bell peppers -- diced garlic -- minced onions -- quartered olive oil veal stew meat -- trimmed whole mushrooms -- drained Rag� Chunky Gardenstyle Pasta Sauce dried basil crushed red pepper flakes Hot cooked noodles

In a large saucepan, saut� red peppers, garlic and onions in olive oil; remove and set aside.

Thoroughly brown meat on all sides; drain fat. Return peppers to pan; add mushrooms, sauce and seasonings. Cover and simmer gently 1 hour or until meat is tender. Serve over noodles. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 176 Calories (kcal); 9g Total Fat; (47% calories from fat); 17g Protein; 5g Carbohydrate; 70mg Cholesterol; 132mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 5416 2461 471 0 4713 0 * Exported from MasterCook * Veal Cutlet Parmesan Recipe By Serving Size Categories Amount -------3/4 2 1 2 1 1/2 : : 4 Preparation Time :0:00 : Main Dishes Veal

Rag�

Measure -----------cup tablespoons pound 14-ounce jar cup

Ingredient -- Preparation Method -------------------------------Italian seasoned bread crumbs grated Parmesan cheese veal cutlets -- pounded thin eggs -- beaten Vegetable oil Rag� Old World Style Spaghetti Sauce shredded Mozzarella cheese

Preheat oven to 375 degrees F. In a large bowl, combine bread crumbs and Parmesan cheese. Dip veal into egg, then into bread crumb mixture. In a large skillet, brown veal thoroughly on both sides in oil. Drain on paper towels. Pour 1/2 cup sauce in a shallow baking pan. Place cutlets in pan and spoon remaining sauce over cutlets. Evenly sprinkle with Mozzarella cheese. Bake 10 to 15 minutes, or until heated through. Source: "Rag�" S(Internet address): "http://www.eat.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 359 Calories (kcal); 12g Total Fat; (31% calories from fat); 35g

Protein; 24g Carbohydrate; 204mg Cholesterol; 1474mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4866 0 5421 0 0 0 0 * Exported from MasterCook * Waldorf Chicken Hazelnut Salad Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Dundee Hazelnuts Salads

Poultry The Oregon Hazelnut Industry

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

Measure -----------stalks cups cup cup cup tablespoons teaspoon drops

Ingredient -- Preparation Method -------------------------------celery (3 to 4 stalks) -- cut into 1/4-pieces red apple -- cored and diced cooked and diced chicken chopped dates roasted and chopped Oregon hazelnuts mayonnaise sour cream lemon juice hot pepper sauce (2 to 3 drops) Salt and pepper -- to taste

In a large bowl, combine the celery, apple, chicken, dates and hazelnuts. Blend together the mayonnaise, sour cream, lemon juice and hot pepper sauce. Add salt and pepper, to taste. Fold into chopped mixture and serve on a chilled lettuce leaf. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - Per serving: 599 Calories (kcal); 51g Total Fat; (72% calories from fat); 17g Protein; 26g Carbohydrate; 58mg Cholesterol; 304mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2516 0 2805 0 3677 0 0 0 3726 0 * Exported from MasterCook * Warm Chocolate Fondant Cake with Vanilla Bean Sauce Recipe By :

Serving Size Categories Amount -------3 1 8 10 1 21 16 3 12 8 21 10 1/2

: 16 Preparation Time :0:00 : Cakes

Chocolate Manufacturers Assn.

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

Ingredient -- Preparation Method -------------------------------FOR VANILLA BEAN SAUCE milk heavy cream sugar egg yolks vanilla bean FOR CHOCOLATE FONDANT CAKE unsalted butter semi-sweet chocolate bitter chocolate eggs egg yolks confectioners' sugar pastry flour

ounces ounces ounces whole ounces ounces

Procedure for vanilla bean sauce: Place cream, milk, and vanilla into sauce and bring to boil. Remove vanilla seeds from pod, add back to milk and discard pod. In separate bowl, beat together egg yolks, sugar and temper cream into yolks. Place back on heat and cook, whisking constantly until mixture thickens. Remove, strain and cool in bowl in ice bath. Procedure for chocolate fondant cake: In double boiler, melt butter and chocolate, place into bowl and whisk in sugar, then eggs, then flour, being sure that each item is incorporated before adding next. Butter and sugar 5 ounce molds, being sure that butter is soft and a good coating is achieved. Pour batter into molds 4/5" high and bake at 425 degrees F in convection oven 7 minutes. Remove, let set 1 minute, unmold, sprinkle with powdered sugar and serve with vanilla bean sauce, shaved chocolate and whipped cream� garnish with mint. Source: "Chocolate Manufactures Association" S(Internet address): "http://www.candyusa.org/" Yield: "1 cake" - - - - - - - - - - - - - - - - - - Per serving: 892 Calories (kcal); 58g Total Fat; (56% calories from fat); 13g Protein; 88g Carbohydrate; 488mg Cholesterol; 86mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 4 1/2 Other Carbohydrates NOTES : Executive Chef Daniel Bruce Boston Harbor Hotel From the Chocolate Manufacturers Association Luncheon at the home of Julia Child in Cambridge, Massachusetts in September 1995:

Nutr. Assoc. : 0 0 0 0 0 5402 0 0 0 1353 0 0 0 2788 239 * Exported from MasterCook * Warm Pork and Spinach Salad Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Main Dishes Salads

Pork Swift & Company

Amount -------1 inch) 1 3 1 1 1/2 1 1 1 2 2 3 2

Measure -----------pound pound cups cup cup cup 8-ounce can large cup tablespoons tablespoons tablespoons teaspoons

Ingredient -- Preparation Method -------------------------------Armour boneless pork loin -- cut into thin strips (2 � 1/4 fresh spinach leaves -- coarsely shredded watercress sprigs thinly sliced celery seedless green grapes thinly sliced green onion sliced water chestnuts -- drained golden delicious apple -- cored and chopped low-calorie Italian salad dressing dry white wine Dijon-style mustard light brown sugar sesame seed -- (optional)

Spray nonstick skillet with vegetable cooking spray; stir-fry pork strips until cooked through, about 4 minutes. Set aside; keep warm. In large serving bowl, toss spinach, watercress, celery, grapes, green onions, water chestnuts and apple; toss to mix. In small saucepan, combine salad dressing, white wine, mustard and brown sugar; heat just until brown sugar is dissolved, stirring constantly. Stir cooked pork into dressing to coat well. Remove pork; pour half of dressing over greens mixture in bowl; toss well. Place pork strips on top of salad. Sprinkle with sesame seed, if desired. Pass remaining dressing. Source: "Swift & Company" S(Internet address): "http://www.freshpork.com/index.html" - - - - - - - - - - - - - - - - - - Per serving: 292 Calories (kcal); 11g Total Fat; (33% calories from fat); 19g Protein; 30g Carbohydrate; 39mg Cholesterol; 709mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 4575 5085 0 20195 3582 20030 1586 3531 3993 0 0 0 1357 * Exported from MasterCook *

Warm Smoked Fish Mousse with Tomato Vinaigrette Recipe By Serving Size Categories Amount -------1 1 3 2 2 1/4 Cube smoked fish Blend in a blender with lemon or lime rind and cognac until smooth Transfer to bowl. Beat in egg whites, tarragon, "NAMIDA" New Zealand Wasabi Paste and pepper Cover and chill for 2 hours Pre heat oven to 350�F. Half fill roasting pan with boiling water. Place roasting pan on middle shelf in oven Take fish pur�e from fridge and sit down in larger bowl with crushed ice. Gradually beat in the cream until mixed with the fish pur�e and put into greased scallops dishes. Place dishes in roasting pan and bake until firm to touch. Remove from oven and leave for 5 minutes. Put moulded mousses on small plates. Pour Tomato Vinaigrette over the mousse, garnish with basil and tarragon sprigs, serve at once. Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 320 Calories (kcal); 18g Total Fat; (52% calories from fat); 25g : : 4 Preparation Time :0:00 : Fish/ Seafood

New Zealand Wasabi Limited

Measure -----------pound tablespoon teaspoons teaspoons pint

Ingredient -- Preparation Method -------------------------------smoked fish -- skinned and boned Grated rind of 1/2 lemon or lime cognac egg whites chopped fresh tarragon "NAMIDA" New Zealand Wasabi Paste either hot or mild to taste White pepper to taste single cream Tomato Vinaigrette -- see recipe

Protein; 12g Carbohydrate; 46mg Cholesterol; 1086mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5003 0 0 0 0 1685 0 483 0 * Exported from MasterCook * Tomato Vinaigrette Recipe By Serving Size Categories Amount -------1 2 4 2 1 : : 10 Preparation Time :0:00 : New Zealand Wasabi Limited

Salads

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

Ingredient -- Preparation Method -------------------------------"NAMIDA" New Zealand Wasabi Paste either hot or mild to taste olive oil ripe tomatoes -- chopped shallots -- finely chopped fresh basil shredded Lemon juice of 1/2 a lemon Salt and pepper Fresh herbs to garnish

Heat olive oil in small pan. Stir in tomatoes, shallots and basil. Heat gently for 5 minutes. Take off heat and beat in lemon juice, "NAMIDA" New Zealand Wasabi Paste and seasonings. Keep warm. Pour "NAMIDA" Tomato Vinaigrette over prepared dish, garnish with basil and tarragon sprigs, serve at once. Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 40 Calories (kcal); 3g Total Fat; (61% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 36mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1685 0 26093 0 2154 0 0 0

* Exported from MasterCook * Wasabi Aioli Recipe By Serving Size Categories Amount -------2 1/2 1 3 300 1 : : 10 Preparation Time :0:00 : New Zealand Wasabi Limited

Sauces

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

Ingredient -- Preparation Method -------------------------------egg yolks French mustard wasabi paste vinegar extra virgin olive oil soya sauce Salt and pepper to taste

Combine yolks, mustard and vinegar together. Whisk then slowly add oil and wasabi paste. Season to taste. Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 257 Calories (kcal); 28g Total Fat; (98% calories from fat); 1g Protein; 1g Carbohydrate; 43mg Cholesterol; 49mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : Kindly supplied by The Hunting Lodge Restaurant, Waimauku, Auckland Nutr. Assoc. : 0 504 1685 0 0 1396 0 * Exported from MasterCook * Wasabi Garlic Sauce Recipe By Serving Size Categories Amount -------2 4 2 1 1 : : 8 Preparation Time :0:00 : New Zealand Wasabi Limited

Sauces

Measure -----------slices tablespoons tablespoon pinch

Ingredient -- Preparation Method -------------------------------stale white bread (2 to 3 slices) -- crusts removed. water garlic cloves -- chopped lemon juice cayenne pepper

6 1

tablespoons tablespoon

olive oil "NAMIDA" New Zealand Wasabi paste - Mild

Pour water over bread and soak 5 minutes. Squeeze out water. Place bread, "NAMIDA" New Zealand Wasabi Paste, garlic, lemon juice and cayenne in a blender and blend to make thick paste. Gradually add in oil little by little to form thick sauce thinning with 2 - 3 tablespoons. boiling water if too thick. Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 113 Calories (kcal); 10g Total Fat; (81% calories from fat); 1g Protein; 5g Carbohydrate; trace Cholesterol; 73mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with Salt Cod Fritters. Nutr. Assoc. : 1625 0 0 0 0 0 1685 * Exported from MasterCook * Wasabi Tuna Salad Recipe By Serving Size Categories Amount -------1 1/4 1/4 2 1/2 1 1 : : 6 Preparation Time :0:00 : New Zealand Wasabi Limited

Salads

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

Ingredient -- Preparation Method -------------------------------leftover grilled tuna (can use canned) chopped celery chopped red onion mayonnaise French mustard Hot NAMIDA wasabi paste soy sauce salt -- pepper to taste

Combine together wet ingredients. Whisk then slowly add wasabi paste. Season to taste with salt and pepper. Add to tuna, onion and celery stir to mix and break up tuna.

Serve on a French roll. Serves 4 - 6 Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - Per serving: 134 Calories (kcal); 5g Total Fat; (31% calories from fat); 20g Protein; 3g Carbohydrate; 24mg Cholesterol; 526mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26332 0 4712 0 504 1685 0 0 * Exported from MasterCook * Wasabi Vinaigrette Recipe By Serving Size Categories Amount -------1/4 1/4 2 2 1 1 1/4 1/4 : : 10 Preparation Time :0:00 : New Zealand Wasabi Limited

Salads

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

Ingredient -- Preparation Method -------------------------------rice wine vinegar soy sauce Hot NAMIDA Wasabi Paste brown sugar ginger root (1-inch piece) -- peeled and minced garlic clove -- minced dark sesame oil corn oil

Combine rice wine vinegar and NAMIDA wasabi paste. Stir until smooth. Add soy sauce, brown sugar, garlic, and ginger. Blend sesame oil and corn oil and, in a slow steady stream, incorporate oils into other ingredients to form an emulsion. Can be blended in food processor. Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" - - - - - - - - - - - - - - - - - - -

Per serving: 124 Calories (kcal); 11g Total Fat; (78% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 477mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with Seared Seafood and Wasabi Salad. NOTES : Can be made up to 3 days ahead of when required. Nutr. Assoc. : 0 0 1685 0 630 0 0 0 * Exported from MasterCook * White Tie and Tails Recipe By Serving Size Categories Amount -------8 1 1/2 1/2 1/2 1/4 1/3 : : 4 Preparation Time :0:00 : National Pasta Association Pork

Pasta

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

2 2

Ingredient -- Preparation Method -------------------------------Bow Ties, Radiatore or other medium pasta shape -- uncooked half-and-half crumbled blue cheese grated low-fat Swiss cheese grated Romano cheese grated low-sodium Parmesan cheese 1/4-inch prosciutto chips chopped fresh basil OR dried basil

Cook pasta according to package directions. While pasta is cooking, heat half-and-half in 2-quart saucepan over medium heat; do not boil. Add blue, Swiss and Romano cheeses. Reduce heat; cook and stir until cheeses are blended and sauce is smooth; remove from heat. When pasta is done, drain well. Pour sauce over cooked pasta; toss. Sprinkle with Parmesan cheese, prosciutto and basil. Serve immediately. Makes 4 Entr�e Servings or 6 Appetizer Servings Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 484 Calories (kcal); 19g Total Fat; (35% calories from fat); 29g Protein; 49g Carbohydrate; 74mg Cholesterol; 1032mg Sodium Food Exchanges: 3 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4365 704 2992 4058 20087 25073 4633 3332 0 2130706543

* Exported from MasterCook * Wild Black Currant Vinaigrette Recipe By Serving Size Categories Amount -------8 1 1/4 1/4 : : 12 Preparation Time :0:00 : Salad Dressing

Stash Tea

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

Ingredient -- Preparation Method -------------------------------Stash Wild Black Currant Tea Bags Balsamic vinegar water virgin olive oil

In a jar combine all ingredients and shake well. Refrigerate. Source: "Stash Tea" S(Internet address): "http://www.stashtea.com/" - - - - - - - - - - - - - - - - - - Per serving: 46 Calories (kcal); 5g Total Fat; (81% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Serving Ideas : Great over salads or pasta. Nutr. Assoc. : 5263 0 0 0 * Exported from MasterCook * Wild Raspberry Vinaigrette Recipe By Serving Size Categories Amount -------8 1 1/4 1/4 : : 12 Preparation Time :0:00 : Salad Dressing

Stash Tea

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

Ingredient -- Preparation Method -------------------------------Stash Wild Raspberry tea bags Balsamic vinegar water virgin olive oil

In a jar combine all ingredients and shake well. Refrigerate. Source: "Stash Tea"

S(Internet address): "http://www.stashtea.com/" - - - - - - - - - - - - - - - - - - Per serving: 46 Calories (kcal); 5g Total Fat; (81% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Serving Ideas : Great over salads or pasta. Nutr. Assoc. : 5263 0 0 0 * Exported from MasterCook * Winter Pesto Pasta with Shrimp Recipe By Serving Size Categories Amount -------12 1 1/2 2 1/4 1/8 1 1 1 1 : : 4 Preparation Time :0:00 : Fish/ Seafood Pasta

National Pasta Association

Measure -----------ounces cup cup cloves cup teaspoon cup teaspoon pound medium

Ingredient -- Preparation Method -------------------------------Fettuccine -- uncooked chopped fresh kale -- stems removed fresh basil leaves (about 1/2 ounce) garlic -- halved grated Parmesan cheese salt plain non-fat yogurt vegetable oil medium shrimp -- peeled and deveined red bell pepper -- cut into bite-size pieces

Prepare pasta according to package directions. While pasta is cooking, pur�e kale, basil, garlic, Parmesan cheese and salt in a food processor or blender until smooth. Stir in yogurt. Place oil in large skillet. Saut� the shrimp and red bell pepper in the skillet over medium-low heat for 4 minutes or until shrimp is bright pink and cooked through. When pasta is done, drain well and transfer it to a serving bowl. Add the kale mixture and toss well. Add shrimp and bell pepper, tossing gently. Serve immediately. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - -

Per serving: 520 Calories (kcal); 6g Total Fat; (10% calories from fat); 40g Protein; 73g Carbohydrate; 177mg Cholesterol; 385mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3274 2670 3332 0 0 0 20159 0 0 0 0 * Exported from MasterCook * Zesty Basil Burgers Recipe By Serving Size Categories Amount -------1 3 1 3/4 1/4 4 1 4 3 1 1 1 : : 4 Preparation Time :0:00 : Beef Texas Beef Council

Sandwiches and Burgers

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

Ingredient -- Preparation Method -------------------------------lean ground beef onion -- finely chopped garlic -- crushed salt pepper crusty rolls -- split packed spinach leaves tomato slices BASIL MAYONNAISE reduced-calorie mayonnaise fresh basil or -- chopped dried basil leaves Dijon-style mustard

tablespoons tablespoon teaspoon teaspoon

In medium bowl, combine ground beef, onion, garlic, salt and pepper, mixing lightly but thoroughly. Shape into four oval 1/2 inch thick patties. Heat large nonstick skillet over medium heat until hot. Place patties in skillet; cook 7 to 8 minutes or until no longer pink and juices run clear, turning once. Meanwhile in small bowl, combine Basil Mayonnaise ingredients; mix well. Line bottom half of each roll with spinach and tomato. Place burger on tomato; top with 1 tablespoon mayonnaise mixture. Close with top half of roll. Description: "Basil Mayonnaise (a blend of mayo, basil and Dijon-style mustard) is delicious teamed with juicy hamburgers on crusty rolls." Source: "The Texas Beef Council" S(Internet address): "http://www.txbeef.org/" Yield: "4 burgers"

Start to Finish Time: "0:30" - - - - - - - - - - - - - - - - - - Per serving: 509 Calories (kcal); 29g Total Fat; (52% calories from fat); 26g Protein; 33g Carbohydrate; 89mg Cholesterol; 865mg Sodium Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 5085 26369 0 0 0 3332 3091 0 * Exported from MasterCook * Zingy Lemon Chicken Pasta Recipe By Serving Size Categories Amount -------8 4 skinned, 5 1 1 1 1 1/4 1/4 1/8 1/8 1 1/3 2/3 2 1/4 1/4 1/4 2 2 : : 4 Preparation Time :0:00 : National Pasta Association Poultry

Pasta

Ingredient -- Preparation Method -------------------------------Radiatore, Elbow Macaroni, or other medium pasta shape -- uncooked chicken breast halves (about 1 1/4 pounds) -- boned, cut into 3/4-inch pieces green onions -- sliced large clove garlic -- minced tablespoon butter or margarine tablespoon vegetable oil OR tablespoon olive oil cup all-purpose flour teaspoon salt teaspoon black pepper teaspoon cayenne pepper cups chicken broth cup skim milk teaspoons prepared mustard cup freshly squeezed lemon juice cup teaspoon tablespoons tablespoons TOPPING chopped almonds paprika (optional) -- paprika chopped chives OR scallions

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

Prepare pasta according to package directions; drain. Heat butter or margarine and oil in a skillet. Add chicken pieces, green onions and garlic, and saut� until chicken is just firm and cooked through, about 10 minutes. Toss with cooked pasta and set aside. Combine flour, salt, pepper and cayenne in a saucepan; gradually add chicken broth and skim milk, stirring with a wire whisk until smooth.

Place over medium heat and cook, stirring constantly, until thickened. Add mustard and lemon juice. Allow to cool. Add sauce to chicken-pasta mixture. Put into a 2 1/2-quart casserole dish. Sprinkle almonds and chopped chives over and bake at 375�F for 10 minutes or until heated through. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - Per serving: 518 Calories (kcal); 14g Total Fat; (24% calories from fat); 41g Protein; 56g Carbohydrate; 77mg Cholesterol; 554mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26044 4948 0 0 0 2130706543 0 0 0 0 0 0 0 0 0 797 0 0 0 1032 0 0 2130706543