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* Exported from MasterCook *

Alaska Scallops Serving Suggestions

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

Amount 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"

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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 : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Soups/ Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Alaska cod or halibut, pollock, rockfish
or sablefish -- cut in 1 1/2" chunks
1 cup water
1/2 cup dry white wine*
1/8 teaspoon thyme -- crushed
1/4 pound mushrooms -- sliced
2 tablespoons chopped onion
1/3 cup butter or margarine
3 tablespoons flour
1 1/2 cups milk
1 cup Alaska pink shrimp -- (about 5 ounces)
1 cup Alaska dungeness -- (about 5 ounces)
OR
2 king or snow crab meat
2 tablespoons diced pimiento
2 tablespoons 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"

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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 : 50 Preparation Time :0:00
Categories : Condiments The N.A. Blueberry Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup diced peeled tart apple
1/2 cup sugar
1/2 cup orange juice
1 teaspoon ground ginger
1 teaspoon grated orange peel
1/4 teaspoon crushed red pepper (1/4 to 1/2 teaspoon)
1/4 teaspoon ground black pepper
4 cups 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"

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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 : 6 Preparation Time :0:00
Categories : Bed and Breakfast Inns California Egg Commission
Eggs Fish/ Seafood
Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 California Fresh Eggs
1/2 cup milk
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon dry dill
1 cup crab
OR
1 cup 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"

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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 : 5 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Angel Hair or Capellini pasta -- uncooked
2 red bell peppers
OR
1 red bell pepper
AND
1 yellow bell pepper
3 tablespoons finely shredded fresh basil
1 teaspoon balsamic vinegar
OR
1 teaspoon fresh lemon juice
1 clove garlic -- minced
1/4 teaspoon salt -- or to taste
Pepper -- to taste
1 tablespoon olive oil
OR
1 tablespoon vegetable oil
8 ounces boneless, skinless chicken breasts -- cut into small cubes
1/2 cup 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/"

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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 : 6 Preparation Time :0:00
Categories : Side Dishes Stash Tea
Stuffing

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon olive oil
1/2 cup celery
1/2 cup green onions
1/2 cup shallots
7 1/2 ounces unseasoned bread cubes
4 Stash Tea Apple Cinnamon tea bag contents
2 eggs
1 apple -- sliced and cubed
1 teaspoon salt
1/2 teaspoon pepper
1 cup 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/"

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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 : 6 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 pork loin chops -- cut 1 1/2-inch thick
2 teaspoons vegetable oil
2 cups apple cider
OR
2 cups apple juice
1/3 cup Viennese or German-Style Mustard
3 apples -- unpared, cored, sliced 1/2-inch thick
1/2 cup currants or raisins
1/2 cup sliced green onions
2 tablespoons cornstarch
1/4 cup 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"

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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 : 8 Preparation Time :0:00
Categories : Nat. Pork Producers Council Side Dishes
Stuffing

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 medium tart apple -- cored and diced
2 teaspoons butter
1/4 cup raisins
1/4 cup pecans -- coarsely chopped
1/8 teaspoon cinnamon
Pinch 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"

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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 : 8 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1-pound pork tenderloins
1/4 cup dry vermouth
OR
1/4 cup apple juice
Vegetable cooking spray
2/3 cup chunky applesauce
1/4 cup finely chopped dry roasted peanuts
1/4 teaspoon salt
1/4 teaspoon finely crushed fennel seed
1/8 teaspoon 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"

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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 : 4 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound pork tenderloin
2 tablespoons butter -- divided
1/2 cup dried apricots -- chopped
2 green onions -- sliced
1/4 teaspoon wine vinegar
2 teaspoons brown sugar
Dash 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"

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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 : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Alaska pollock fillets -- thawed if necessary
2 tablespoons dry white wine
2 tablespoons low-sodium soy sauce
1 teaspoon oil
1 teaspoon fresh ginger root -- finely slivered
1 clove garlic -- minced
1/2 teaspoon cornstarch
1/3 cup green onion -- diagonally sliced
1 teaspoon 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"

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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 : 8 Preparation Time :0:00
Categories : BC Turkey Marketing Board Main Dishes
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 2-pound boneless, skinless turkey breast (2 -3
pounds)
1/3 pound Swiss cheese
4 asparagus spears (4-6)
1 1/2 teaspoons lemon pepper
1 teaspoon 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"

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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 : 12 Preparation Time :0:00
Categories : Bed and Breakfast Inns California Egg Commission
Eggs Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup shredded Swiss cheese
1/2 cup shredded Cheddar cheese
1 cup chopped asparagus
1/4 cup chopped leeks
1/2 cup sliced mushrooms
12 California Fresh Eggs
1 cup milk
1 cup 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 "

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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 : 6 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 pork chops -- 3/4 to 1-inch thick
1 medium-size acorn squash
2 tablespoons butter -- melted
2 tablespoons orange juice
1 teaspoon Worcestershire sauce
1 teaspoon grated orange peel
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
3/4 cup firmly packed brown sugar
3 tablespoons chopped green onion
2 cups 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"

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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 : 30 Preparation Time :0:00
Categories : Fish/ Seafood New Zealand Wasabi Limited

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
FOR THE RICE
1 cup short-grained rice
2 tablespoons rice vinegar
1 teaspoon sugar
1 teaspoon sake or dry sherry
1/2 teaspoon salt
1 1/4 cups water

1/2 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"

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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 : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Main Dishes
Pork The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 artichokes, small size -- (2 per serving, depending on
size)
1/2 cup olive oil
1 1/2 cups red onions -- bite-size pieces
1 1/4 cups Oregon hazelnuts -- coarsely chopped
1/4 cup fresh oregano -- chopped
1/4 cup fresh parsley -- chopped
1 cup dry white wine
Salt and pepper
Whole roasted Oregon hazelnuts
Oregano sprigs
2 1/2 pounds lean pork tenderloin -- roasted

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 : 8 Preparation Time :0:00
Categories : National Pasta Association Pasta
Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
SALAD
1 pound small pasta shells -- uncooked
1 1/2 cups fennel bulb -- cut in half lengthwise
1 large sweet onion -- sliced 1/2-inch thick
2 teaspoons olive oil
OR
2 teaspoons vegetable oil
1 cup plum tomatoes -- diced
3/4 cup Calamata olives -- sliced
1/2 cup fresh assorted herb leaves (such as basil,
dill or parsley) -- finely chopped

DRESSING
2 garlic cloves -- unpeeled
1/3 cup balsamic vinegar
1/3 cup olive oil
OR
1/3 cup vegetable oil
2 tablespoons barbecue sauce
2 tablespoons lime juice
Shredded Romano cheese
Crushed red chili peppers

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 : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 ounces Medium Egg Noodles -- uncooked
1 tablespoon vegetable oil
8 ounces boneless, skinless chicken breasts -- cut into 1/2-inch
cubes
1 small red onion -- diced (about 3/4 cup)
3 teaspoons curry powder (3-4 teaspoons)
1 1/2 cups low-sodium chicken broth
1 10-ounce can evaporated skim milk
1 1/2 tablespoons cornstarch
1 cup frozen peas
1 1/2 cups sliced fresh mushrooms
1 tablespoon lemon juice
2 tablespoons 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 : 16 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 4 pound smoked boneless ham
2 cups apple juice or apple cider
1 stick cinnamon (2 inches)
1/2 cup sliced celery
1 tablespoon butter or margarine
1 cup chopped apple
1/4 cup coarsely chopped walnuts
2 tablespoons raisins
1 tablespoon brown sugar
4 teaspoons cornstarch
1 tablespoon 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 : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces Manicotti -- uncooked
1 15-ounce container part-skim Ricotta cheese -- whipped until smooth
1/2 cup grated Parmesan cheese
1 egg -- beaten
1/4 cup sliced scallions
2 teaspoons parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1 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 : 2 Preparation Time :0:00
Categories : American Tilapia Association Fish/ Seafood
Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 fish fillets
2 sheets vegetable parchment paper (can often get
it at the fishmonger's)
Olive oil
4 (4 to 5) sun-dried tomatoes (yes, I know
they're trendy� use 'em anyway)
2 teaspoons 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 : 10 Preparation Time :0:00
Categories : Poultry Turbana Corporation

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 onions -- chopped
50 milliliters cooking oil
1/4 cup cake flour
1 cup chicken stock
1 cup raisins
1 teaspoon salt
2 pounds cooked, boned chicken -- (cooked with seasoning)
5 sliced bananas
2 grated apples
2 tablespoons grated lemon rind
1 tablespoon sugar
1 1/2 tablespoons curry powder
1 bay leaf
4 peppercorns
1 cup 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 : 6 Preparation Time :0:00
Categories : Appetizers/ Snacks Fish/ Seafood
Turbana Corporation

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 bananas -- sliced
1 tablespoon lemon juice
1 1/4 cans tuna -- drained and flaked
1/2 chopped onions
2 tablespoons chopped gherkins
OR
2 tablespoons chopped olives
1 tablespoon grated cheese

FOR DECORATION
Paprika
Slices of olives or gherkins

SAUCE
2 tablespoons butter or margarine
2 tablespoons cake flour
Salt and pepper -- to taste
1/4 cup chicken stock
1/4 cup dry white wine
1/3 cup grated cheddar cheese
1/4 cup 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 : 6 Preparation Time :0:00
Categories : Casseroles Turbana Corporation

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups mashed sweet potatoes
1 cup mashed ripe bananas (3 medium)
3/4 teaspoon curry powder
1/3 cup sour cream
1/2 teaspoon salt
1 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 : 6 Preparation Time :0:00
Categories : Plantains Turbana Corporation

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons milk (2 to 3 tablespoons)
1 egg
1 tablespoon brown sugar
6 tablespoons all purpose flour
Pinch salt
Corn oil (for frying)
1 large or 2 medium-size ripe plantains (with
almost black skin) -- peeled and cut diagonally in half-
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"
- - - - - - - - - - - - - - - - - - -

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 : 4 Preparation Time :0:30
Categories : Beef Pasta
Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds ground beef
14 1/2 ounces beef broth -- ready to serve
15 1/2 ounces Italian-style tomatoes -- diced
2 cups farfalle (bow tie) pasta -- uncooked
2 cups zucchini -- sliced 1/4" thick
3/4 cup 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 : 4 Preparation Time :0:00
Categories : Beef Main Dishes
The Radish Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup beef broth
2 teaspoons cornstarch
1 teaspoon curry powder
1 teaspoon chopped garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil -- divided
1 pound flank steak -- cut across the grain into 1/4-inch-thick
slices*
OR
1 pound round tip steak -- cut across the grain into 1/4-inch-
thick slices*
1 1/2 cups thinly sliced onion rings
1 cup thinly sliced radishes

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 : 8 Preparation Time :0:00
Categories : Beef Main Dishes
National Pasta Association Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 ounces Fettuccine -- uncooked
1 pound fresh baby carrots
1 10-ounce bag frozen pearl onions
1 pound beef tenderloin tips
OR
1 pound steaks -- cut into 1/2-inch pieces
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons margarine
2 teaspoons minced garlic
1 10 1/2-ounce can double-strength beef broth -- undiluted
1/3 cup dry red wine such as cabernet sauvignon
1 1/2 teaspoons 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 : 20 Preparation Time :0:00
Categories : Beef Cherry Marketing Institute
Main Dishes Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/2 pounds boneless beef round steak
4 cloves garlic -- minced
1/2 cup chopped onion
2 cups Burgundy or other dry red wine
1 10 3/4-ounce can condensed cream of mushroom soup -- undiluted
1 1/2 cups dried tart cherries
2 4 1/2-ounce jars button mushrooms -- drained
1 cup pearl onions (fresh, frozen or canned)
3 tablespoons all-purpose flour
1/2 cup water
1 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 : 4 Preparation Time :0:00
Categories : Belgian Endive Marketing Board Main Dishes
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 tablespoons olive or vegetable oil
8 whole heads Belgian Endives -- cored
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 tablespoon flour
1/2 cup grated mild cheese
2 teaspoons grated Parmesan cheese
Salt and pepper -- to taste
8 slices 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 : 6 Preparation Time :0:00
Categories : Alcoholic Beverages Beverages
Fruit Oregon Raspberry & Blackberry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
750 milliliters dry red table wine -- such as a Burgundy (about 3 cups)
1/2 cup orange juice, or juice of 2 large oranges
1/3 cup lemon juice, or juice of one large lemon
1/3 cup sugar
3 tablespoons brandy (optional)
1 cup raspberries, blackberries -- fresh or frozen
2 peaches -- quartered and sliced
12 ounces club soda
OR
12 ounces 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 : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 boneless pork chops -- 3/4-inch thick
1 cup chopped fresh or canned pineapple
1 medium red or green bell pepper -- chopped
1 tablespoon finely chopped onion
1 tablespoon lime juice
1 teaspoon chili powder
1/2 jalape�o pepper -- finely chopped
1/8 teaspoon ground cumin
1/8 teaspoon cayenne
Salt and pepper
2 teaspoons chili powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon salt
1 teaspoon 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 : 6 Preparation Time :0:00
Categories : Desserts The N.A. Blueberry Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 sheet frozen puff pastry (from a 17-ounce
package) -- thawed
1 3 3/8-ounce package instant vanilla pudding and pie filling
1 cup milk
1 8-ounce container sour cream
1 pint fresh blueberries (about 2 cups)
1 tablespoon sugar
1 tablespoon chopped fresh mint (optional)
1/2 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 : 4 Preparation Time :0:00
Categories : Main Dishes Pork
The N.A. Blueberry Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 pound pork tenderloin (3/4 to 1 pound)
2 tablespoons butter -- divided
2 medium onions -- sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons sugar
1/4 cup port wine
OR
1/4 cup sweet sherry
2 tablespoons balsamic vinegar
1 cup fresh or frozen blueberries
1 cup 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 : 4 Preparation Time :0:00
Categories : Belgian Endive Marketing Board Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 whole heads of Belgian Endive -- cored
2 tablespoons butter
3 tablespoons lemon juice
1/2 teaspoon salt
1 tablespoon 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 : 4 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 boneless pork sirloin chops -- 3/4-inch thick
2 teaspoons olive oil
1/4 cup hoisin sauce
1/4 cup water
2 tablespoons soy sauce
2 tablespoons grated ginger root
2 cloves garlic -- crushed
1/4 teaspoon onion powder
Dash 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 : 6 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds boneless pork loin -- trimmed and sliced into 6 equal
pieces
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon vegetable oil
1 teaspoon finely chopped fresh ginger root
1/3 cup orange juice
3 tablespoons 62%-less-sodium soy sauce
2 tablespoons honey
1 tablespoon Dijon mustard
2 cloves 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 : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1-pound pork tenderloin -- sliced into 8 pieces
1 teaspoon black pepper -- ground
1 teaspoon pumpkin pie spice
1 teaspoon vegetable oil
1 small onion -- minced
1 large apple -- cored, coarsely chopped
1/2 cup 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 : 8 Preparation Time :0:00
Categories : Poultry Turbana Corporation

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 can condensed milk
1/3 cup milk
1/2 cup flaked coconut
6 firm bananas -- cut lengthwise
3 cups corn flake crumbs
2 chickens -- cut in pieces
3/4 cup butter or margarine -- melted and divided in two portions
1/4 cup 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 : 12 Preparation Time :0:00
Categories : Breakfast/ Brunch California Egg Commission
Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
BRIOCHE DOUGH
1 3/4 pounds al purpose flour (7 cups)
2 tablespoons dry yeast
1 1/2 cups warm water (90-100�F)
1 tablespoon salt
12 large California Fresh Eggs -- beaten
OR
1 pound plus 5 ounces liquid or frozen whole egg
product
1 1/8 pounds sweet butter -- softened
Egg wash

SANDWICH FILLING
1 Brioche sandwich bun -- split
3 slices Canadian bacon
2 large California Fresh Eggs -- beaten
OR
3 1/2 ounces liquid or frozen whole egg product
3 ounces Hollandaise sauce
3 Asparagus spears

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 : 2 Preparation Time :0:00
Categories : Fish/ Seafood The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons honey
4 teaspoons lime juice
1 tablespoon vegetable oil
1/4 teaspoon grated lime peel
1/4 teaspoon salt
Dash hot pepper sauce
1/2 pound bay, calico or sea scallops
1 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 : 2 Preparation Time :0:00
Categories : American Tilapia Association Fish/ Seafood
Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 6-ounce tilapia fillets

FILLING
3 sweet potatoes -- cooked and peeled
3 teaspoons fresh lemon juice
4 teaspoons fresh orange juice
1 tablespoon butter
1 teaspoon salt
1/2 teaspoon minced ginger

CRUST
3 graham crackers
1 cup roasted pecans
2 tablespoons melted butter

SAUCE
5 tablespoons heavy cream
1 tablespoon vanilla
2 tablespoons fish stock
OR
2 tablespoons water
Pinch seafood or Creole seasoning

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 : 10 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 pieces Lasagne -- uncooked
Vegetable oil cooking spray
1 pound skinless, boneless chicken breasts -- diced
4 cups low-sodium spaghetti sauce
1 1/2 cups water
2 tablespoons hot sauce (2 to 3 tablespoons)
2 tablespoons vinegar
1 teaspoon garlic salt
1 15-ounce container part-skim Ricotta cheese
1/2 cup egg substitute
3/4 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 : 4 Preparation Time :1:00
Categories : Amma's Indian Recipes Main Dishes
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
MARINATION
3 pounds tender chicken
1 cup plain yogurt
1 1/2 teaspoons red chili powder
1 1/2 teaspoons garam masala powder
1 tablespoon garlic paste
1 tablespoon ginger paste
2 tablespoons lemon juice
Salt -- to taste

GRAVY
3 drops orange color (3 to 4 drops)
1 cup finely chopped onions
1 tablespoon ginger paste
1 tablespoon garlic paste
2/3 cup butter
2 cups tomato gravy
1/4 cup cream
1/2 cup chopped green coriander
1 teaspoon ginger -- julienned
4 teaspoons honey
Salt -- to taste

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 : 4 Preparation Time :0:00
Categories : Main Dishes Poultry
The Butterball Turkey Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 Butterball� Fresh Boneless Turkey Breast
Cutlets
2 tablespoons olive oil -- divided
8 ounces mushrooms -- sliced
1 cup sliced onion
1/2 cup Marsala wine
1 tablespoon 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 : 8 Preparation Time :0:00
Categories : Beverages Stash Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 1-ounce Ruby Mist Iced Tea bags
1 Traditional Iced Tea bag
8 Stash Peppermint Tea bags (single
servings)
3 quarts cold water to concentrate
3 quarts apple juice
8 ounces 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 : 6 Preparation Time :0:00
Categories : California Egg Commission Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 small Japanese eggplants -- sliced thin
1/2 teaspoon salt
Cooking spray
1/2 cup chicken broth
2 baking potatoes -- peeled and sliced thin
1 large onion -- peeled and sliced thin
2 yellow squash -- sliced thin
1/4 pound mushrooms -- sliced
2 tomatoes -- cut in half and sliced
12 large 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 : 6 Preparation Time :0:00
Categories : Main Dishes Poultry
The Butterball Turkey Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 package 99% Fat Free Butterball� Skinless Turkey
Breast Roast
1 cup thick and chunky salsa
1/2 cup apricot spreadable fruit
1/4 teaspoon salt
1/8 teaspoon 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 : 10 Preparation Time :0:00
Categories : Cakes Chocolate Manufacturers Assn.

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups grated Granny Smith apples -- peeled and cored
1 tablespoon fresh lemon juice
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
6 tablespoons unsalted butter (3/4 stick) -- softened
1/4 cup sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/2 cup milk
24 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 : 10 Preparation Time :0:00
Categories : Breakfast/ Brunch California Egg Commission
Eggs Omelettes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 large California Fresh Eggs
OR
3 1/2 ounces frozen whole egg product
1 ounce green peppers -- diced
2 ounces carne seca (machaca) -- rehydrated
2 ounces Monterey Jack cheese -- grated
1 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 : 6 Preparation Time :0:00
Categories : Cherry Marketing Institute Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound carrots -- peeled and sliced
1 cup frozen unsweetened tart cherries
3 tablespoons maple syrup
2 tablespoons butter or margarine
1/2 teaspoon ground nutmeg
1/4 teaspoon 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 : 1 Preparation Time :0:00
Categories : Beverages Stash Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 ounces ice
8 ounces Stash Iced Tea (Stash Moroccan Mint or
Premium Green)
4 ounces tropical juice*
1 ounce 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 : 4 Preparation Time :0:00
Categories : Dundee Hazelnuts Fish/ Seafood
Main Dishes The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup cornmeal
1/4 cup all-purpose flour
1/4 cup finely ground roasted Oregon hazelnuts
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cumin
4 6-ounce catfish fillets
1/4 cup olive oil
2 tablespoons 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 : 6 Preparation Time :0:00
Categories : Side Dishes Stash Tea
Stuffing

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 Stash Tea Chai Spice tea bags
1/2 cup boiling water
1 tablespoon olive oil
1/2 cup celery
1/2 cup green onions
1/2 cup shallots
7 1/2 ounces unseasoned bread cubes
2 eggs
1/2 teaspoon salt
1/2 teaspoon 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 : 4 Preparation Time :0:00
Categories : Game Main Dishes
Poultry Stash Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 Cornish game hens (2 to 4 hens) -- thawed
8 ounces Chai Sauce

CHAI SAUCE
4 Stash Tea Chai Spice tea bags
1/2 cup water -- boiling
1 cup corn syrup
1/3 cup brown sugar

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 6-ounce Alaska salmon steaks or fillets (6 to 8
ounces each) -- skinned and boned
2 cups champagne
1/4 cup fresh lime juice
4 slices red onion
1 tablespoon capers -- optional
4 sprigs fresh tarragon
1/2 cup honey dijon mustard
1 1/2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups all-purpose flour (3 to 3 1/2 cups)
3 tablespoons sugar
2 packages Fleischmann's� Rapid Rise Yeast
1 1/2 teaspoons salt
2/3 cup water
1 5-ounce can evaporated milk
1 1/2 cups (6 ounces) grated sharp Cheddar cheese
1 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 : 12 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 package Fleischmann's� Active Dry Yeast
3/4 cup warm water (105� to 115�F)F
3 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/4 cup warm milk (105� to 115�F)
3 tablespoons butter or margarine
3 tablespoons instant toasted onion
1 4-ounce jar diced pimientos -- well drained
1 cup (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 : 12 Preparation Time :0:00
Categories : Poultry Salads
Side Dishes The Mushroom Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 cups romaine lettuce in bite-sized pieces
1 pound fresh white mushrooms -- sliced thick (about 6 cups)
8 ounces sliced smoked turkey -- cut in strips (about 2 cups)
4 ounces sliced Provolone cheese -- cut in strips (about 1 cup)
1 medium tomato -- cut in 8 wedges
1/2 cup thinly sliced red onion rings
1/2 cup bottled creamy roasted garlic salad
dressing
OR
1/2 cup 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 : 16 Preparation Time :0:00
Categories : Appetizers/ Snacks Cherry Marketing Institute
Spreads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 8-ounce package cream cheese -- softened
2 tablespoons milk
1 7-ounce can crabmeat -- drained and flaked
1 tablespoon chopped green onion
1/4 teaspoon seasoned salt
1/8 teaspoon garlic powder
1/2 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 : 9 Preparation Time :0:00
Categories : Cherry Marketing Institute Soups/ Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup frozen unsweetened tart cherries
1/2 cup frozen dark sweet cherries
1 cup custard-style cherry yogurt
1 cup sour cream
1 cup heavy cream
1/2 cup dried tart cherries
1 tablespoon grenadine
1 tablespoon granulated sugar -- or to taste
1/4 teaspoon 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 : 6 Preparation Time :0:00
Categories : Cherry Marketing Institute Main Dishes
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 2 1/2-pound broiler-fryer chicken -- cut up (2 1/2 - 3-pounds)
OR
6 chicken breast halves -- skinned and boned
1/2 cup milk
1/2 cup all-purpose flour
1 teaspoon dried thyme
Salt and pepper -- to taste
1 tablespoon vegetable oil (1 to 2 tablespoons)
1 16-ounce can unsweetened tart cherries
1/4 cup brown sugar
1/4 cup granulated sugar
1 teaspoon 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 : 16 Preparation Time :0:00
Categories : Beverages Cherry Marketing Institute
Seasonal/ Holiday

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 quart cherry juice blend -- chilled
1 quart 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 : 15 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 pounds boneless double loin roast -- tied
1/2 pound ground pork
1/2 cup finely chopped celery
1/2 cup finely chopped shallots or onions
1 tablespoon butter
2 tablespoons chopped parsley
2 tablespoons brandy
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon allspice
1 15 1/2-ounce can chestnuts -- drained
2 tablespoons drippings
3 tablespoons all-purpose flour
2 cups chicken broth
1/4 cup chopped chestnuts
1 tablespoon chopped parsley
1 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 : 4 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Mostaccioli, Penne or other medium pasta
shape -- uncooked
8 ounces boneless, skinless chicken breast -- cut into 1-inch
pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic -- minced
2 teaspoons vegetable oil
3 cups broccoli florets
1 large red bell pepper -- cut into short, thin strips
1/2 cup low-sodium chicken broth
1 12-ounce can evaporated skim milk
1 tablespoon cornstarch
3 tablespoons 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 : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry

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 : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Soups/ Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups Stellini, Alphabets or other small pasta
shapes -- uncooked
1 tablespoon butter or margarine
3 medium carrots -- finely diced
2 celery stalks -- finely diced
6 cups low-sodium chicken broth -- skimmed of fat
1 1/2 cups diced cooked chicken
1/2 cup 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 : 4 Preparation Time :0:00
Categories : Main Dishes Poultry
The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup honey
2 tablespoons frozen orange juice concentrate -- thawed
1 teaspoon grated orange peel
1 clove garlic -- minced
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes (1/8 to 1/4
teaspoon)
4 boneless skinless chicken breast halves
(about 1 pound)
1 tablespoon butter or margarine
1/2 teaspoon 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 : 6 Preparation Time :0:00
Categories : Poultry Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground chicken
OR
1 pound ground turkey
1 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 jar 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 : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 ounces Medium Egg Noodles -- uncooked
2 tablespoons margarine
2 tablespoons all-purpose flour
1 1/2 cups skim milk
1 cup water
2 chicken bouillon cubes
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 10-ounce package frozen peas -- thawed
1/2 cup non-fat plain yogurt
4 tablespoons grated Parmesan cheese -- divided
8 ounces fresh mushrooms -- sliced
2 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 : 6 Preparation Time :0:00
Categories : Poultry Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless chicken breast -- cut into 1" cubes
1 tablespoon vegetable oil
1 1/2 cups fresh broccoli florets
1 1/2 cups fresh cauliflower florets
1 jar Chicken Tonight Cooking Sauce for Chicken
� Creamy Mushroom
1/3 cup 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 : 12 Preparation Time :0:00
Categories : Dundee Hazelnuts Pies
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 15-ounce package refrigerated pie crusts

FILLING
1 1/2 cups semisweet chocolate chips
1 ounce unsweetened chocolate -- coarsely chopped
1 teaspoon instant espresso granules or coffee
crystals
1/4 cup whipping cream
1 tablespoon butter or margarine
1/2 cup chopped Oregon hazelnuts
1 cup 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 : 12 Preparation Time :0:00
Categories : Cakes Dundee Hazelnuts
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 large eggs -- separated
1/2 cup sugar
4 ounces semisweet chocolate -- melted
1 small apple -- peeled and grated
2 tablespoons hazelnut liqueur
1/2 cup butter
3/4 cup ground Oregon hazelnuts
3 tablespoons dry bread crumbs
1/2 cup 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 : 4 Preparation Time :0:00
Categories : Amma's Indian Recipes Main Dishes
Poultry Sandwiches and Burgers
Stuffing

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
REQUIRED INGREDIENTS
500 grams chopped chicken
1/4 cup oil
250 grams mushrooms
1 fist full coriander leaves
1 teaspoon red chili powder
1/4 teaspoon turmeric
Salt -- to taste

SET ONE
1/2 teaspoon coriander seeds
1 small piece nutmeg
1 stick cinnamon stick (1/2 inch)
2 cardamom
4 whole clove

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 : 19 Preparation Time :0:00
Categories : Desserts Fleischmann's Yeast
Seasonal/ Holiday

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups all-purpose flour
2 tablespoons sugar
1 package Fleischmann's� Active Dry or Rapid Rise
Yeast
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
1/4 cup butter or margarine
1 egg -- at room temperature

CHOCOLATE NUT FILLING


1 cup chocolate chips
1/4 cup chopped candied cherries
1/4 cup chopped pecans
1/4 cup chopped dates
Confectioners' Sugar Icing (recipe
follows)
Chocolate Icing (recipe follows)
Candied cherries -- optional

CONFECTIONERS' SUGAR ICING


1 cup confectioners sugar
1/2 teaspoon vanilla extract
1 teaspoon milk (1 to 2 tablespoons)
CHOCOLATE ICING
1/2 cup chocolate chips (3 ounces)
2 tablespoons 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 : 4 Preparation Time :0:00
Categories : Nat. Pork Producers Council Salads
Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound dry rigatoni or other small pasta shape
1/2 cup extra-virgin olive oil
1 cup fresh cilantro leaves -- loosely packed, washed
2 cloves garlic -- crushed
1/4 teaspoon dried oregano leaves
1/4 cup pine nuts
1/2 cup 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 : 6 Preparation Time :0:00
Categories : Fruit The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 medium-sized ripe fresh figs
1 cup low-fat ricotta cheese
6 tablespoons honey
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
3/4 teaspoon vanilla
2 tablespoons 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 : 6 Preparation Time :0:25
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound pork tenderloin -- cut into 1/2-inch cubes
1 teaspoon vegetable oil
1/2 sweet yellow onion -- thinly sliced
2 tablespoons orange juice
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon grated orange zest
8 ounces mostaccioli, rigatoni or penne -- cooked and drained
3 cups broccoli florets -- steamed
1/2 cup dried cherries
1/3 cup 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 : 6 Preparation Time :0:00
Categories : Poultry Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless, skinless chicken breasts -- pounded flat
2 eggs -- lightly beaten
3/4 cup Italian seasoned bread crumbs
1 tablespoon vegetable oil
1 jar Chicken Tonight Cooking Sauce for Chicken
� Cacciatore
3/4 cup shredded part-skim Mozzarella cheese
3 tablespoons grated Parmesan cheese
3 3/4 cups (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 : 4 Preparation Time :0:00
Categories : Desserts The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 eggs -- beaten
1 1/2 cups 2% low-fat milk
1/2 cup honey -- divided
1 teaspoon vanilla
1/4 teaspoon 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 : 8 Preparation Time :0:00
Categories : Main Dishes Rag�
Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 30-ounce jar Rag� Old World Style Spaghetti Sauce
2 pounds part-skim Ricotta cheese
2 cups shredded part-skim Mozzarella cheese
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
1/8 teaspoon black pepper
1 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 : 4 Preparation Time :0:40
Categories : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless pork leg (fresh ham) -- sliced for stir-fry
1/4 cup soy sauce
1/4 cup dry white wine
OR
1/4 cup chicken broth
2 tablespoon honey
1 tablespoon lime juice
1 tablespoon cornstarch
1 teaspoon dry ginger
1 tablespoon cooking oil
1/2 onion -- thinly sliced
1/2 cup cashews
1/2 cup shredded coconut
1 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 : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 6-ounce Alaska cod fillets
Oil -- as needed

GREEK WALNUT SALSA


1 1/4 cups tomatoes -- finely chopped
1/2 cup cucumbers -- finely chopped
2 tablespoons olives -- finely chopped
2 tablespoons red onions -- finely chopped
1 tablespoon lemon juice
1 teaspoon olive oil
1 teaspoon parsley -- chopped
1/4 teaspoon garlic -- minced
Pinch oregano -- dried
1/4 cup 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 : 8 Preparation Time :0:00
Categories : Dundee Hazelnuts Side Dishes
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups whole kernel corn (fresh or canned)
3 tablespoons vegetable oil
1 large red pepper
5 chopped green onions (5 to 6)
1 medium clove garlic -- peeled and minced
3/4 teaspoon ground cumin
2 tablespoons honey
1/3 cup roasted and chopped Oregon hazelnuts
Salt and pepper -- to taste

In a large pan, heat oil over medium heat. Add onions, red pepper and
garlic and saut� for 1 minute. Add corn and saut� for 6 to 7 minutes or
until corn is tender and hot. Add cumin and honey and mix well. Add the
hazelnuts and 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:
"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 : 10 Preparation Time :0:00
Categories : Fish/ Seafood New Zealand Wasabi Limited

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound lump crabmeat (Canned crabmeat - drained
can be used)
3 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
2 tablespoons fresh parsley
1 egg yolk
1 teaspoon lemon juice
1 tablespoon Dijon mustard
3 tablespoons 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 : 4 Preparation Time :0:00
Categories : Condiments New Zealand Wasabi Limited
Spreads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons Hot NAMIDA Wasabi paste
1 avocado -- peeled, seeded and pur�ed
3 tablespoons apple cider vinegar
Pinch salt
Pinch sugar
Pinch 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 : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds Alaska crab legs (king snow, dungeness) -- thawed if
necessary
1/4 cup vegetable oil
2 cups onion -- chopped
1 cup celery -- chopped
1/2 cup green bell pepper -- chopped
2 teaspoons garlic -- minced
2 bay leaves
1/2 cup clam juice
1 tablespoon flour
2 tablespoons fresh parsley -- chopped fine
3 tablespoons 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 :Dolores, Palmer, Alaska
Serving Size : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 slices bread -- crust removed, buttered and cubed
1/2 cup green onions
1 cup finely chopped celery
3 boiled eggs -- chopped
1 pound crabmeat
1 cup mayonnaise
1 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 : 12 Preparation Time :0:00
Categories : Nat. Pork Producers Council Salad Dressing
Stuffing

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup butter
1/2 cup celery -- diced
1 apple -- diced, peeled
1 cup onion -- diced
3 cups bread cubes
1 teaspoon ground sage
1/4 teaspoon ground marjoram
1 cup whole cranberry sauce
1/4 cup brown sugar
1 teaspoon 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 : 4 Preparation Time :0:00
Categories : Belgian Endive Marketing Board Side Dishes
Soups/ Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 Belgian Endives -- cored
1 white onion -- diced
1 garlic clove -- diced
2 tablespoons butter
2 large potatoes -- peeled and diced
2 cups chicken broth
1 cup milk
OR
1 cup 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 : 10 Preparation Time :0:00
Categories : Dundee Hazelnuts Soups/ Stews
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon butter
1 medium onion -- chopped
1 large bunch broccoli
3 medium potatoes -- peeled and diced
6 cups chicken stock
1 1/4 cups heavy cream
1 cup roasted and finely chopped Oregon
hazelnuts
2 tablespoons cream sherry
1/4 cup grated Parmesan cheese
1 1/2 teaspoons salt
1/8 teaspoon freshly ground pepper
1 1/2 cups grated Gruy�re cheese
1 1/4 cups 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 : 4 Preparation Time :0:00
Categories : Bed and Breakfast Inns Breakfast/ Brunch
California Egg Commission

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons shallots -- minced
2 tablespoons butter -- clarified
1 cup white wine
1 pinch white pepper
1/2 teaspoon clam base
1 tablespoon unsalted butter
1 cup heavy cream
1 tablespoon 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 : 5 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Soups/ Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 ounces Alaska king crab meat (up to 8 ounces)
1 10-ounce package frozen chopped spinach
3 tablespoons butter or margarine
1/2 cup chopped onion
2 tablespoons flour
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
2 cups chicken broth
2 cups half and half
OR
2 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 : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 pound Armour Trim & Tender Pork Tenderloin
1 teaspoon margarine
1 cup sliced fresh mushrooms
1 cup frozen artichoke hearts -- thawed and quartered
1/4 cup finely chopped green onion
1/4 cup evaporated skim milk
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1 teaspoon cornstarch
1/4 cup reduced-sodium chicken broth
1 teaspoon 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 : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 ounces Fettuccine -- uncooked
8 ounces boneless, skinless chicken breasts -- cut into 1/2-inch
cubes
8 ounces mushrooms -- sliced
1/2 cup diced red bell pepper
1 1/2 cups low-fat mayonnaise
3/4 cup skim milk
1/4 cup Parmesan cheese
3 tablespoons minced fresh basil
OR
1 teaspoon dried basil
1 teaspoon coarsely ground black pepper
1/2 teaspoon 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 : 6 Preparation Time :0:00
Categories : Fish/ Seafood National Pasta Association
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound your favorite pasta shape -- uncooked
1 cup dry white wine
1 shallot
OR
1 small yellow onion (about 1/2 cup) -- finely diced
2 small cloves garlic -- minced
4 tablespoons butter or margarine
4 tablespoons all-purpose flour
3 cups skim milk
1 4-ounce jar pimientos -- well-drained
8 ounces jumbo lump backfin
OR
8 ounces special crabmeat -- picked over for shells
1/2 teaspoon 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 : 2 Preparation Time :0:40
Categories : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pork rib or loin chops -- cut 1/4 to 1/2 inch thick
1 cup half-and-half
1 medium onion -- thinly sliced
2 tablespoons oil
1 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 cup dry white wine
1 tablespoon 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 : 6 Preparation Time :0:00
Categories : California Egg Commission Desserts

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup milk
2 1/4 cups heavy cream
2 vanilla beans -- cut in half lengthwise
1/2 cup white sugar
1 pinch salt
10 California Fresh Egg Yolks
1/4 cup brown sugar
6 flute flan or quiche dishes -- 5-inches in and 1-inch
deep.

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 :Nancy, Juneau, Alaska


Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds halibut -- cut into 1" squares
Margarine
1/2 cup onion -- chopped
1 clove garlic -- minced
3 tablespoons cooking oil
1/2 cup green bell pepper -- chopped
1 bay leaf
1 16-ounce can whole tomato -- chopped
1 teaspoon salt
1/8 teaspoon 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 : 6 Preparation Time :0:00
Categories : Fish/ Seafood Main Dishes
Ocean Produce International Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 boneless chicken thighs -- skinned and diced
1 teaspoon ground allspice
1/2 teaspoon cayenne pepper (or to taste)
1 large green pepper -- seeded and sliced
1 teaspoon dried thyme
3 celery sticks -- sliced
1 1/2 cups long grain rice
4 spring onions -- sliced
7 ounces cooked, peeled prawns
1 1/4 cups chicken stock
1 14-ounce can tomatoes
3 tablespoons chopped Sea Parsley�
1 teaspoon 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 : 10 Preparation Time :0:00
Categories : Ontario White Bean Producers Soups/ Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/2 cups white pea beans -- soaked and drained
3 cups chicken broth
1/2 cup diced cooked ham
OR
1/2 cup smoked sausage
2 stalks celery -- diced
1 onion -- chopped
1 clove garlic -- minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
1 teaspoon thyme
2 drops hot pepper sauce (2 to 3 drops) -- optional
1 teaspoon Worcestershire sauce
1 19-ounce can tomatoes
1 5 1/2-ounce can tomato paste
1 tablespoon dry mustard
1 pack frozen okra -- partly thawed and sliced
1 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, celery, onion, garlic, seasonings and sauces. Break up tomatoes;
mix with tomato paste and mustard; stir into bean mixture. Simmer 15-20
minutes. Bring to boil; add okra and cook 6-8 minutes. Stir in shrimp,
cook 3-4 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 : 8 Preparation Time :0:00
Categories : Beef Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound beef top sirloin steak (boneless) -- cut 3/4-inch-thick
Vegetable cooking spray
1 teaspoon pepper
1 package potato/green bean/onion/red pepper mixture -- frozen
2 tablespoons water
1/2 teaspoon dried thyme leaves
1 12-ounce jar mushroom gravy
1 can 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 : 0 Preparation Time :0:00
Categories : Ocean Produce International Side Dishes

Amount 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 : 4 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Honey-Mustard Chicken with Fettuccine -- see recipe
1 piece ginger (1 inch) -- peeled and minced
OR
1 teaspoon dried ginger
1 cup diced celery
1 medium cucumber -- peeled, chopped and seeded
2 medium 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. Pasta
Poultry

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 : Fish/ Seafood Main Dishes
Oregon Raspberry & Blackberry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups crabmeat -- (approximately 8 ounces)
3/4 cup roasted hazelnuts -- coarsely chopped**
5 ounces Gruy�re cheese sliced thin
OR
1 1/2 cups grated Gruy�re cheese (if unavailable,
Swiss may be substituted)
1 1/2 cups asparagus (if unavailable, substitute 10
ounces frozen chopped spinach, thawed &
squeezed dry) -- sliced diagonally
2 tablespoons sweet white onion -- diced
4 eggs
2 2/3 cups milk
1 1/2 cups baking mix (such as Bisquick)
3 whole 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 :Leslie, Anchorage, Alaska
Serving Size : 8 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 eggs
1 cup sour cream
1 cup low fat cottage cheese
1/2 cup Parmesan cheese
4 tablespoons flour
1 teaspoon onion powder
1/4 teaspoon salt
1 4-ounce can mushrooms -- drained
2 cups shredded Monterey Jack cheese (1/2 pound)

CHOICE OF FILLING
8 ounces salad shrimp
1 teaspoon lemon zest
1 tablespoon green onion tops -- chopped
OR
8 ounces crab or surimi
1 teaspoon lemon zest
1 cup sliced almonds
OR
15 ounces canned red salmon -- flaked
1/2 teaspoon dill weed
1 cup 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 : 4 Preparation Time :0:25
Categories : Nat. Pork Producers Council Pork
Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces finely chopped fully cooked ham (about 1
1/2 cups)
2 tablespoons fine dry bread crumbs
1/4 teaspoon dried rosemary -- crushed
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/4 teaspoon dry mustard
1/4 teaspoon white pepper
1 Dash ground allspice
1 cup milk
1 cup finely shredded Cheddar cheese (4 ounces)
6 egg yolks
6 egg whites
1/4 teaspoon 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 : 6 Preparation Time :0:00
Categories : Poultry Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds boneless chicken breast -- thinly sliced
1 tablespoon vegetable oil
1 clove garlic -- minced
1 medium onion -- chopped
1/2 cup chopped red bell pepper
2 tart apples -- peeled and diced
1 1/2 tablespoons curry powder
1 jar Chicken Tonight Cooking Sauce for Chicken
� Country French
1/2 cup currants
OR
1/2 cup raisins
2 tablespoons 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 : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Poultry
Salads The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 small melons -- cut in half and seeded (drain upside down on
towel)

CHICKEN FILLING
2 cups cubed, cooked chicken
1/2 cup diced celery
1 tart apple -- cored, chopped
1 tablespoon green onion -- finely chopped
1 tablespoon capers -- drained
2/3 cup Oregon hazelnuts -- roasted and coarsely chopped
1/2 cup mayonnaise
2 tablespoons sour cream
2 teaspoons curry powder
Currants -- for garnish

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 : 10 Preparation Time :0:00
Categories : Soups/ Stews The Mushroom Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons butter
1 cup sliced carrots
1 cup chopped onion
1 pound fresh white mushrooms -- sliced (about 5 cups)
8 ounces smoked ham -- diced (about 1 1/2 cups)
4 teaspoons curry powder (4 to 5 teaspoons)
2 13 3/4-ounce cans ready-to-serve chicken broth
1 14 1/2-ounce can stewed tomatoes
1/2 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 : 8 Preparation Time :0:00
Categories : Dundee Hazelnuts Poultry
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 medium onion -- peeled and finely chopped
1 stalk celery -- finely diced
1 clove garlic -- finely minced
1/2 cup butter
3/4 teaspoon curry powder
1 cup rice -- uncooked
2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup raisins
1/2 cup 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 : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Elbow Macaroni, Radiatore or other medium
shape pasta -- uncooked
1 cucumber
1/2 cup non-fat plain yogurt -- divided
2 tablespoons finely chopped fresh mint
1 medium tomato
1 tablespoon vegetable oil
1 tablespoon curry powder
1 jalape�o pepper -- cored, seeded and finely chopped
(optional)
1/4 cup reduced-fat sour cream
1/2 cup celery -- cut on the diagonal
1 cup julienned snow peas -- raw or lightly cooked
1 cup 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 : 4 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Elbow Macaroni, Medium Shells, or other
medium pasta shape -- uncooked
12 ounces cooked chicken or turkey -- cut into 1/2-inch pieces
3 cups seedless red grapes
1 20-ounce can pineapple chunks packed in water -- drained
1/2 cup non-fat mayonnaise
2 tablespoons lemon juice
1/4 cup frozen orange juice concentrate -- thawed
1 tablespoon curry powder
1 bunch 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 : 4 Preparation Time :0:00
Categories : Condiments Fish/ Seafood
Idaho Potato Commission

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 large Idaho� potatoes -- baked
2 teaspoons vegetable oil
1 small onion -- finely chopped
1 rib celery -- diced
1/2 cup finely diced red bell pepper
1 small garlic clove -- minced
2 teaspoons curry powder
3/4 cup chicken broth
1/4 cup golden raisins
1 tablespoon orange-all fruit spread or orange
marmalade
8 ounces medium shrimp -- peeled and deveined
1/4 cup half-and-half
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 cup finely diced cucumber -- optional
2 tablespoons 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 : 1 Preparation Time :0:00
Categories : Bed and Breakfast Inns Breakfast/ Brunch
California Egg Commission Eggs
Omelettes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 Danish sausage (about 3 ounces) -- sliced
1 tablespoon butter
3 medium mushrooms -- sliced
1 green onion -- diced
1/2 teaspoon fresh thyme -- finely chopped
2 ounces smoked Monterey Jack cheese -- grated
3 large 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 : 8 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 4-ounce skinless, boneless chicken breast halves
4 tablespoons Dijon mustard
3/4 cup oat bran
1/4 cup Parmesan cheese -- grated
1 teaspoon dried thyme
Non-stick cooking spray

SALAD
4 cups Medium Shells -- uncooked
4 cups salad greens -- torn
1 red bell pepper -- cut into chunks
1 green bell pepper -- cut into chunks
1 cup canned corn -- drained
1/2 cup sliced red onions

DRESSING
1/4 cup frozen apple juice concentrate -- thawed
2 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
4 teaspoons fresh apple -- grated
1/4 cup cilantro -- chopped
1 teaspoon sugar
1/4 teaspoon cayenne pepper

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 : 6 Preparation Time :0:00
Categories : Fish/ Seafood Main Dishes
National Pasta Association Pasta
Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces Elbow Macaroni, Medium Shells, or other
medium pasta shape -- uncooked
2 cups fresh green beans -- cut in half
OR
1 10-ounce package frozen green beans -- thawed and drained
1 cup plain low-fat yogurt
1 tablespoon Dijon mustard
2 tablespoons honey
2 medium carrots -- grated
1 red apple (about 1 1/4 cups) -- diced
1 6 1/8-ounce can white tuna packed in water -- drained
1/4 cup chopped walnuts
1/2 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 : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Soups/ Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon minced onion
2 tablespoons butter or margarine
2 tablespoons flour
2 cups chicken broth
2 cups half-and-half
1 pound 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 : 4 Preparation Time :0:00
Categories : 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 : 6 Preparation Time :0:00
Categories : Desserts National Pasta Association
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 ounces Medium or Fine Egg Noodles -- uncooked
16 ounces low-fat cottage cheese
1 cup low-fat sour cream
1 tablespoon margarine
1 medium onion -- diced
2 egg whites
1 1/2 cups low-fat milk
1/2 cup raisins or sultanas
2 tablespoons sugar
1/2 teaspoon 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 : 4 Preparation Time :0:00
Categories : Meatless National Pasta Association
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
9 Lasagne pieces -- uncooked
1 medium eggplant, about 3/4 pound
Olive oil-flavored cooking spray
2 teaspoons dried basil
2 tablespoons grated low-sodium Parmesan cheese
1 26-ounce jar low-fat marinara sauce
1/2 teaspoon Italian seasoning
1 15-ounce container light Ricotta cheese
8 ounces low-sodium shredded Mozzarella cheese
1/4 cup chopped fresh basil
OR
1/4 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 : 4 Preparation Time :0:00
Categories : Bed and Breakfast Inns Breakfast/ Brunch
California Egg Commission Sauces

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 bunches spinach -- blanched
2 teaspoons shallots -- finely diced
1 cup Cream Sauce -- see recipe
Salt and pepper -- to taste
8 large California Fresh Eggs
1 cup 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 : 4 Preparation Time :0:00
Categories : Bed and Breakfast Inns Breakfast/ Brunch
California Egg Commission

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons shallots -- minced
2 tablespoons butter -- clarified
1 cup white wine
1 pinch white pepper
1/2 teaspoon clam base
1 tablespoon unsalted butter
1 cup heavy cream
1 tablespoon 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 : 6 Preparation Time :0:00
Categories : Desserts Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup water
1/2 cup sugar
2 cups espresso
OR
2 cups 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 : 18 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup warm water (105� to 115�F)
2 packages Fleischmann's� Active Dry Yeast
3/4 cup warm milk (105� to 115�F)
2/3 cup butter or margarine -- softened
1/4 cup sugar
1 1/2 teaspoons salt
4 cups all-purpose flour (4 to 4 1/2 cups)
1 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 : 16 Preparation Time :0:00
Categories : Beverages Cherry Marketing Institute

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups cherry juice blend -- chilled
1 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 : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces uncooked fettuccine
2 tablespoons olive oil
2 tablespoons pine nuts
1 clove garlic -- minced
1/4 pound asparagus -- trimmed, sliced in 2" pieces
2 cups Alaska surimi seafood
1/4 cup sun-dried tomatoes -- drained and sliced
1/4 cup ripe olives -- sliced
1/2 teaspoon oregano
3/4 cup 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 : 6 Preparation Time :0:00
Categories : Main Dishes Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 slices lean bacon (about 1/4 lb.) -- chopped
1 medium onion -- chopped
2 cloves garlic -- minced
1 14 1/2-ounce jar Rag� Alfredo Classic Pasta Sauce
1 12-ounce package fettuccine -- uncooked
3 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 : 6 Preparation Time :2:00
Categories : Main Dishes Pasta
Pork Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds Armour pork shoulder blade steaks
2 teaspoons vegetable oil
1 14 1/2-ounce can diced peeled tomatoes
1 15-ounce can tomato sauce
1 medium onion -- coarsely chopped
2 cloves garlic -- minced
1 1/2 teaspoons sugar
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh basil leaves
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped fresh parsley
8 ounces fresh mushrooms -- sliced
1 1/2 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 : 4 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 ounces Fettuccine -- uncooked
12 ounces boneless, skinless chicken breasts
1 8-ounce can orange juice concentrate
5 tablespoons teriyaki sauce
2 tablespoons lime juice
1 8-ounce can sliced water chestnuts -- drained
2 bunches watercress -- coarsely chopped
3 tablespoons chopped pecans -- lightly toasted
2 oranges -- peeled with a knife and sliced into sections
(optional)

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 : 4 Preparation Time :0:00
Categories : Main Dishes Meatless
National Pasta Association Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 ounces Fettuccine -- uncooked
2 poblano chiles
OR
2 green bell peppers
AND
1 jalape�o pepper
1 tablespoon olive oil
OR
1 tablespoon vegetable oil
1 small red onion (about 1/3 cup) -- finely diced
2 teaspoons minced garlic
1/3 cup dry red wine
1 15-ounce can plum tomatoes -- with liquid, coarsely chopped
2 tablespoons thinly sliced fresh basil
1/2 teaspoon sugar
Salt And Freshly Ground Pepper -- to taste
1 cup soft goat cheese
OR
1 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 : 6 Preparation Time :0:00
Categories : Fish/ Seafood National Pasta Association
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 ounces Fettuccine -- uncooked
2 tablespoons olive oil
OR
2 tablespoons vegetable oil
2 stalks celery -- julienned
1 red bell pepper -- julienned
2 carrots -- julienned
3 green onions -- julienned
1 pound raw ocean scallops
OR
1 pound bay scallops
1/2 cup fresh orange juice
Red Pepper Flakes -- to taste
1 teaspoon grated orange zest
3/4 cup 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 : 8 Preparation Time :0:00
Categories : Beef Main Dishes
National Pasta Association Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
9 pieces Lasagne -- uncooked
2 4-ounce cans diced green chilies
2 cups low-fat cottage cheese
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 18-ounce can tomato sauce
12 ounces lean ground beef -- browned and drained
1 8-ounce jar picante sauce
1 cup frozen corn -- thawed
1 bunch scallions -- sliced
2 cups low-fat sharp Cheddar cheese -- grated (1/2 cup reserved
for the top)
1 cup low-fat sour cream
OR
1 cup plain low-fat yogurt -- reserved for the top
1/3 cup 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 :Carol, Anchorage, Alaska


Serving Size : 10 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
PASTRY
5 cups all purpose flour
1/2 teaspoon salt
1 cup butter flavored Crisco
3/4 cup ice cold water

FILLING
2 tablespoons margarine
1 medium onion -- chopped
3/4 cup converted rice
1/2 cup chopped parsley
2 pounds canned red salmon -- drained, reserve liquid

SAUCE
2 tablespoons margarine
2 tablespoons flour
Salmon juice and evaporated milk (to make
1 1/2 cups)
8 ounces cooked small shrimp
1/2 teaspoon dill weed
1/4 teaspoon Johnny's season salt

ASSEMBLY
1 egg -- beaten
Green olive slice for eye
1 lemon
Parsley

Pastry: Toss flour with spoon and lightly measure leveling off each cup.
Combine flour and salt in large bowl. With pastry blender cut in
shortening to size of small peas. Add cold water, tossing with a fork
until pastry clings together. Press firmly into a ball and divide in half.

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 : 4 Preparation Time :0:00
Categories : Fish/ Seafood Florida Tomato Committee
Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds fresh Florida tomatoes
2 tablespoons vegetable oil
1 teaspoon minced garlic
1 15-ounce can unsweetened coconut milk
1 cup long grain white rice
1 4 1/2-ounce can chopped mild green chilies
1 8-ounce can crushed pineapple in juice -- drained, reserve 1/4 cup
juice
1 cup curry powder
1 teaspoon salt
12 ounces 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 : 4 Preparation Time :0:00
Categories : California Egg Commission Eggs
Main Dishes Omelettes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
22 1/2 ounces (weight) liquid or frozen whole egg
OR
12 large California Fresh Eggs
1 medium green bell pepper
1 medium red bell pepper
1 medium yellow bell pepper
4 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 : 4 Preparation Time :0:30
Categories : Main Dishes Pork
Salads Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 pound Armour cooked pork (3/4 to 1 pound; about
3 to 3 1/2 cups) -- cut into thin strips
1 large apple -- coarsely chopped
1 banana -- sliced
1/3 cup flaked coconut
1/4 cup raisins
1/3 cup mayonnaise
3 tablespoons chopped chutney
1/2 teaspoon 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 : 24 Preparation Time :0:00
Categories : Appetizers/ Snacks Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 1/2 cups all-purpose flour (5 1/2 to 6 cups) -- reserve 1/4 cup for
rolling dough
1/4 cup sugar
1 teaspoon salt
2 packages Fleischmann's� Active Dry or Rapid Rise
Yeast
1 cup milk
1/2 cup water
1 cup butter or margarine (2 sticks)
2 eggs -- at room temperature
9 tablespoons apricot preserves
1 1/2 cups chopped or pitted dates -- snipped
3/4 cup toasted slivered almonds -- blanched slivered
3/4 cup 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: Shape dough as directed. Cover; let


rise in warm, draft-free place for 30 minutes or until indentation
remains when finger is pressed lightly near the edge of dough.
Bake as directed.
Nutr. Assoc. : 14 0 0 26366 0 0 4098 0 0 2662 4982 0
* Exported from MasterCook *

Fruit Stuffed Pork Chops

Recipe By :
Serving Size : 4 Preparation Time :1:00
Categories : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 Armour pork rib chops -- cut 1 1/4 to 1 1/2 inches thick
1/4 cup chopped dried apricots
1/4 cup orange juice
1/4 cup finely chopped onion
1 tablespoon butter or margarine
1 cup chopped peeled cooking apple
2 tablespoons 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 : 4 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup boiling water
1/3 cup mixed dried fruit
4 butterfly pork chops -- cut 1/4" thick
3 tablespoons all-purpose flour
1 tablespoon butter or margarine
1/3 cup chicken broth
3 tablespoons Marsala wine
1/4 cup chicken broth
1/4 cup water
1 tablespoon Marsala wine
1 tablespoon cornstarch
1/8 teaspoon 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 : 8 Preparation Time :0:00
Categories : Fish/ Seafood Main Dishes
Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 large fresh mushrooms -- chopped
1 large onion -- chopped
2 cloves garlic -- minced
1/4 cup olive oil or vegetable oil
1 28-ounce jar Rag� Hearty Pasta Sauce
1/2 cup chicken broth
1/3 cup lemon juice
1 tablespoon basil
1 dozen littleneck clams -- scrubbed
1 dozen mussels -- beards removed and shells scrubbed
1 1 1/4 pound lobster -- cut into 2" pieces and cleaned
1 pound bay scallops
1 16-ounce package spaghetti -- cooked and drained
1 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 : 2 Preparation Time :0:25
Categories : Main Dishes Nat. Pork Producers Council
Pasta Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces thinly sliced pork tenderloin (freezing
slightly before slicing makes this easier)
1 teaspoon olive oil
1 tablespoon chopped fresh oregano
OR
1 teaspoon dried oregano
1 tablespoon finely minced garlic
1/4 cup Marsala wine
1/4 teaspoon salt
1/8 teaspoon black pepper
1 large red pear -- slightly firm, cut into 3/4-inch chunks
2 tablespoons shelled and coarsely chopped pistachios
1 tablespoon butter
2 cups cooked fusilli or rotini -- kept warm
2 tablespoons 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 : 1 Preparation Time :0:00
Categories : California Egg Commission Eggs
Main Dishes Omelettes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 California Fresh Eggs
OR
5 1/4 ounces liquid or frozen whole egg product
1 tablespoon basil -- fresh chopped
1 tablespoon green onion -- chopped
1 tablespoon tarragon -- chopped
1 garlic clove -- minced
2 tablespoons Romano cheese -- freshly grated
2 slices 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 : 4 Preparation Time :0:00
Categories : Microwave Rice
Side Dishes The Rice Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 small green pepper -- cut into strips
1 small red pepper -- cut into strips
1/4 cup pine nuts or slivered almonds
1 clove garlic -- minced
1 tablespoon butter or margarine -- melted
2 cups cooked rice -- (cooked in chicken broth)
2 tablespoons 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 : 8 Preparation Time :0:00
Categories : Main Dishes Meatless
National Pasta Association Pasta
Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces Rotini, Twists, or Spirals -- uncooked
4 medium ripe tomatoes -- peeled, seeded and chopped
1/2 cup sliced green onions (scallions)
1/2 cup peeled, seeded and chopped cucumber
1 clove garlic -- minced
2 tablespoons chopped cilantro
OR
2 teaspoons dried cilantro
2 tablespoons olive oil
1 tablespoon red wine vinegar
OR
1 tablespoon white wine vinegar
1 teaspoon 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 : 8 Preparation Time :0:00
Categories : Appetizers/ Snacks Breads
Breakfast/ Brunch Fleischmann's Yeast
Seasonal/ Holiday Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup packed brown sugar
1/3 cup light corn syrup
2/3 cup butter or margarine -- softened
1 cup pecan pieces or halves
1/2 cup candied cherries -- cut in half
6 cups all-purpose flour (6 to 6 1/2 cups)
1/3 cup granulated sugar
2 packages Fleischmann's� Rapid Rise Yeast
1 1/2 teaspoons salt
3/4 cup water
3/4 cup milk
2 eggs
1 tablespoon ground cinnamon
1 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 : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound pork tenderloin -- partially frozen until firm
12 fresh asparagus spears -- tough ends removed
4 medium carrots
2 tablespoons vegetable oil -- divided
6 tablespoons dry white wine
OR
6 tablespoons chicken broth
2 tablespoons lime juice
1/8 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon finely grated fresh ginger root
1/2 teaspoon 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 : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound fresh ham (pork leg) -- cubed
1 tablespoon vegetable oil
1/2 onion -- thinly sliced
1 clove garlic -- minced
1 tablespoon grated fresh ginger
OR
1 teaspoon ginger
2 tablespoons soy sauce
1/4 cup
2 tablespoons wine vinegar
1 tablespoon cornstarch
3 cups melon (cantaloupe or honeydew) -- cubed
1/2 cup pickled watermelon rind -- diced

Heat oil in large skillet over medium-high heat. Brown pork cubes,
stirring, until lightly browned, about 4-5 minutes. Stir in onion, garlic,
and ginger; cook and stir for 2-3 minutes. Mix together soy sauce, sherry,
vinegar and cornstarch. Add to skillet. Cook and stir until sauce
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 : 6 Preparation Time :0:00
Categories : Lamb Main Dishes
National Pasta Association Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 ounces Wide Egg Noodles -- uncooked
3 tablespoons all-purpose flour
1 tablespoon curry powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon cinnamon
1 1/2 pounds well-trimmed boneless leg of lamb -- cut into 1-inch
pieces
1 1/2 tablespoons olive oil -- divided
OR
1 1/2 tablespoons vegetable oil -- divided
2 medium carrots -- thinly sliced
1 small sweet or yellow onion -- chopped
4 cloves garlic -- minced
1 14.5-ounce can low-sodium chicken broth
1/2 cup golden raisins
1/4 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 : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Spreads
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup butter or margarine
2 teaspoons lemon juice
1/3 cup Oregon hazelnuts -- finely chopped
1/2 teaspoon salt
Dash celery salt
Dash 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 : 4 Preparation Time :0:00
Categories : Beverages Stash Tea
Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/3 cups Tea Concentrate (made From Stash Tea
Premium Green Tea)
1/4 cup finely chopped crystallized ginger
2 2/3 cups 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 : 0 Preparation Time :0:00
Categories : Beverages Stash Tea
Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 tea bags
4 cups 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 : 12 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Alaska pollock fillets
1/4 cup bacon -- fine dice
1/2 cup celery -- small dice
3 cloves garlic -- minced
5 ounces soda crackers -- crumbled
1/4 cup egg substitute
OR
1 whole egg
1/2 cup low-fat mayonnaise
1/2 teaspoon hot pepper sauce
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Old Bay Seasoning
Salt and pepper -- to taste
11 ounces prepared Major Grey's chutney
1/3 cup 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 : 6 Preparation Time :0:10
Categories : Barbecue Main Dishes
Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds boneless pork loin
2 tablespoons olive oil
1 tablespoon kosher salt
1 1/2 cups tawny port
1 cup orange juice
1/4 cup honey
2 tablespoons cider vinegar
1/4 cup minced green onions
1 cup dried apricots
1 teaspoon 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 : 8 Preparation Time :0:00
Categories : Main Dishes National Turkey Federation
Pasta Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground turkey breast
1 large onion -- chopped
1 teaspoon garlic -- minced
1 1 pound eggplant -- cut into 1/4-inch cubes
1/4 pound fresh mushrooms -- quartered
1 tablespoon olive oil
1 14.5-ounce can tomatoes
1 8-ounce can tomato sauce
1/2 cup red wine
1 medium carrot -- grated
1/4 cup parsley -- minced
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
9 uncooked lasagna noodles
1 15-ounce container Ricotta cheese
8 ounces reduced-fat Mozzarella cheese
1 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 :Lois & Jonelle, Ketchikan, Alaska


Serving Size : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds halibut fillets -- (6 fillets)
3 tablespoons butter or margarine -- cut up
3 tablespoons lemon juice

HERB MIX NO. 1


1 teaspoon onion flakes, dried and rehydrated -- drained
1 teaspoon dry mustard
1/2 teaspoon oregano leaves
1/4 teaspoon marjoram leaves
1 teaspoon paprika
Dash pepper

HERB MIX NO. 2


1/2 cup Rice Chex� -- crushed finely
1/2 cup instant potato flakes
1/3 cup freshly grated Parmesan cheese
1 teaspoon sweet basil
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 tablespoon parsley flakes
1/4 teaspoon paprika

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 :Domenica, Sitka, Alaska


Serving Size : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds Alaska halibut fillets (1/2" thick)
1/2 cup dry white wine (or chicken broth)
1 tablespoon lemon juice

SAUCE
1/2 pound mushrooms -- thinly sliced
1/2 medium onion -- chopped
4 tablespoons butter
4 tablespoons flour
1/2 teaspoon salt
1 cup fish liquid
1 cup milk
1/4 teaspoon thyme
1 cup Monterey Jack cheese -- shredded paprika or dill weed

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup dry white wine
2 teaspoons salt
1 1/2 pounds Alaska halibut steaks -- thawed if necessary
1/4 cup fine dry bread crumbs
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup 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 :Mimi, Haines, Alaska


Serving Size : 5 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/2 pounds white fish-halibut, cod, snapper, pollock
1 tablespoon salt
3 bay leaves
1 sliced onion
1 teaspoon thyme
1/2 teaspoon onion powder
1/2 teaspoon celery seed
1 cup celery leaves
1/3 pound mushrooms

SAUCE
2 tablespoons butter
3 tablespoons sherry
18 shrimp
1 clove garlic
1/4 cup butter
1/2 cup flour
1/8 teaspoon pepper
1/4 teaspoon celery salt
1/4 teaspoon onion powder
1 chicken bouillon cube
1 1/2 cups milk

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 : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces Alaska king crab split legs -- thawed if necessary
1/2 pound hot bulk sausage
1 cup uncooked rice
1 clove garlic -- minced
2 cups water
1/8 teaspoon curry powder
2 medium tomatoes -- chopped
1 medium green pepper -- chopped
1 cup frozen peas -- thawed
2 tablespoons 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 : 2 Preparation Time :0:00
Categories : Beverages Stash Tea
Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 ounces ice
8 ounces Ruby Mist iced tea*
2 ounces orange juice
A splash of lemon juice concentrate
OR
1 squeeze 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 : 8 Preparation Time :0:00
Categories : Dundee Hazelnuts Salads
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 pound mushrooms -- sliced
3/4 cup salad oil
1/2 cup wine vinegar
2 tablespoons water
3/4 teaspoon salt
3/4 teaspoon savory
1/4 teaspoon onion powder
1/8 teaspoon pepper
1 small head romaine -- torn into bite-sized pieces
3/4 cup 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 : 8 Preparation Time :0:00
Categories : Dundee Hazelnuts Pies
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/3 cups sifted flour
1/2 teaspoon salt
1/2 cup shortening
3 tablespoons water
3 eggs
1/2 cup firmly packed dark brown sugar
1 cup light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup butter or margarine -- melted
1 1/2 cups 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 : 8 Preparation Time :0:00
Categories : Cookies and Brownies Dundee Hazelnuts
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
CREAM CHEESE FILLING
4 ounces cream cheese -- room temperature
1/4 cup granulated sugar
1 egg
2 teaspoons lemon juice
1/2 teaspoon vanilla
1/4 cup Oregon hazelnut meal (finely ground
roasted hazelnuts)

BROWNIE BATTER
6 ounces semisweet chocolate morsels (1 cup)
1/4 cup butter or margarine
3/4 cup all-purpose white flour
2 tablespoons cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
1/2 cup roasted and coarsely chopped Oregon
hazelnuts

CHOCOLATE GLAZE
3 tablespoons heavy cream
1 cup chocolate morsels
3 tablespoons butter or margarine
1/2 cup coarsely chopped Oregon hazelnuts

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 : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Fish/ Seafood
Main Dishes The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup flour
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper
2 pounds fillets of sole
3/4 cup butter or margarine
1 cup thinly sliced hazelnuts (4 oz.)
1/4 cup lemon juice
1/4 cup 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 : 5 Preparation Time :0:00
Categories : Dundee Hazelnuts Main Dishes
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 8-ounce package manicotti
1 cup roasted and coarsely chopped Oregon
hazelnuts
1 package frozen chopped spinach -- thawed and drained well
1/2 cup cottage cheese
1/2 cup green onions -- sliced
1 teaspoon garlic salt
1/4 teaspoon nutmeg
1/4 teaspoon pepper
2 eggs -- slightly beaten
2 cups 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 : 20 Preparation Time :0:00
Categories : Candies Dundee Hazelnuts
Seasonal/ Holiday The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds white chocolate coating
1 14-ounce can sweetened condensed milk
1 teaspoon vinegar
1/4 teaspoon oil base butter rum flavoring
1 1/2 cups 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 : 6 Preparation Time :0:00
Categories : Appetizers/ Snacks Condiments
Dundee Hazelnuts Spreads
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup butter or margarine
1/4 cup Oregon hazelnuts -- chopped
1 1/2 teaspoons chopped chives
1/4 teaspoon 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 : 8 Preparation Time :0:00
Categories : Dundee Hazelnuts Side Dishes
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons oil
2 cloves garlic -- minced
2 teaspoons grated ginger root
1 cup coarsely chopped Oregon hazelnuts
1 small onion -- diced
2 stalks celery -- cut diagonally
1 green pepper -- cut into strips
1/2 pound green beans -- cut diagonally
1/2 pound mushrooms -- quartered
2 carrots -- cut diagonally into thin slices
1 small zucchini -- sliced
1 small bunch bok choy
OR
1 small bunch chard
1/4 pound 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 : 4 Preparation Time :0:00
Categories : Dundee Hazelnuts Fish/ Seafood
Salads The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds shrimp -- cooked, shelled and coarsely chopped
1/2 cup dairy sour cream
1/2 cup mayonnaise
1/2 cup roasted and chopped Oregon hazelnuts
2 tablespoons chopped parsley
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dill weed
3 tablespoons lemon juice
2 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 : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Soups/ Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 14-3/4-ounce can Alaska salmon -- drained and flaked
2 10-3/4-ounce cans ready-to-eat reduced-sodium vegetarian
vegetable soup
OR
1 can condensed soup -- diluted with 1 can water
3 cups vegetable juice cocktail
1/2 cup cucumber -- peeled, seeded
1 small diced onion
2 cups fresh tomato -- small dice
1/2 cup red and green bell pepper -- small dice
2 teaspoons garlic -- minced
1 tablespoon ground cumin
2 tablespoons fresh cilantro -- chopped
6 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 : 12 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
1/2 cup wheat germ
1/3 cup sugar
2 packages Fleischmann's� Rapid Rise Yeast
1 1/2 teaspoons salt
3/4 cup water
3/4 cup milk
1/2 cup butter or margarine -- cut-up
1 egg
2 teaspoons Italian herb seasoning
1/3 cup 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 : 6 Preparation Time :0:00
Categories : Main Dishes Poultry
The Mushroom Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup olive oil
3 teaspoons dried rosemary -- crushed
2 teaspoons salt
1/2 teaspoon ground black pepper
1 1/2 pounds boneless, skinless chicken breasts -- cut into 2-1/2 inch
pieces
1 pound fresh white mushrooms -- halved (about 6 cups)
1 pound small red potatoes -- halved (about 3 cups)
3 medium onions -- cut in wedges (about 3 cups)
1 large red bell pepper -- cut in 2-inch pieces (about 2 cups)
6 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 : 8 Preparation Time :0:00
Categories : Lawry's Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 12-ounce bottle Lawry's Hickory Marinade with Apple Cider -- divided
1 21-ounce can apple pie filling or topping
2 1/2 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 : 12 Preparation Time :0:00
Categories : Cakes Fleischmann's Yeast
Seasonal/ Holiday Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups dark raisins
3 tablespoons orange-flavored brandy
3 1/2 cups all-purpose flour (3 1/2 to 3 3/4 cups)
1 package Fleischmann's� Rapid Rise Yeast
2 tablespoons sugar
1/2 teaspoon salt
1 cup very warm water (125� to 130� degrees)
6 tablespoons softened butter or margarine
2 cups chopped walnuts
1 1/2 teaspoons grated orange peel
1 1/2 teaspoons cinnamon
1 teaspoon 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 : 8 Preparation Time :0:00
Categories : Appetizers/ Snacks Dundee Hazelnuts
Seasonal/ Holiday The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup dark seedless raisins
1/2 cup golden seedless raisins
1/3 cup cognac
OR
1/3 cup apple cider
1/4 teaspoon grated lemon peel
1 cup chopped California dried figs (about 8
oz.)
2 cups 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 : 0 Preparation Time :0:00
Categories : Dried Produce Jenn-Air

Amount 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 : Breads Fleischmann's Yeast
Seasonal/ Holiday

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
FILLING
2 8-ounce packages softened cream cheese
2 eggs
1/2 cup sugar
1 teaspoon pure vanilla extract
1 cup dried cranberries
OR
1 cup miniature semisweet chocolate pieces

DOUGH
3 3/4 cups all-purpose flour (3 3/4 to 4 1/4 cups)
3 tablespoons sugar
4 teaspoons freshly grated orange peel
1 package Fleischmann's� Rapid Rise Yeast
1/2 teaspoon salt
1/4 teaspoon ground mace
1/2 cup milk
1/3 cup butter or margarine -- cut up
1/4 cup water
3 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 : 4 Preparation Time :0:00
Categories : Desserts The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups 2% low-fat milk
3 eggs -- slightly beaten
1/4 cup honey
1 teaspoon grated orange peel

BERRY SAUCE
2 cups fresh berries
OR
2 cups frozen thawed berries
2 tablespoons honey
1/2 teaspoon grated orange peel

Raspberries and mint sprigs (optional)

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 : 8 Preparation Time :0:00
Categories : Desserts The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 cups day-old egg bread -- cubed
3 cups milk
1 cup half-and-half
6 eggs -- beaten
1/2 cup honey
1 tablespoon grated orange peel
1 teaspoon vanilla
1 teaspoon ground cinnamon
1 teaspoon 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 : 8 Preparation Time :0:00
Categories : Sauces and Toppings The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup whipping cream
1/4 cup honey
1 tablespoon 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 : 12 Preparation Time :0:00
Categories : Dundee Hazelnuts Sauces
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup honey
1/8 cup soft butter
1/8 cup apricot nectar
1/4 teaspoon Dijon mustard
1/4 teaspoon 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 : 4 Preparation Time :0:00
Categories : Main Dishes Pork
The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup lemon juice
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon dry sherry
2 cloves garlic -- minced
4 4-ounce 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 : 4 Preparation Time :0:00
Categories : Beverages The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups apple cider or apple juice
1/4 cup honey
2 tablespoons butter or margarine
1 cinnamon stick, 3 inches long
1 teaspoon grated orange peel
1/4 teaspoon ground nutmeg
1/2 cup 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 : 6 Preparation Time :0:00
Categories : Sauces Side Dishes
The National Honey Board
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup honey
2 tablespoons onion -- minced
1/4 cup butter or margarine
1/2 teaspoon 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 : 1 Preparation Time :0:00
Categories : Beverages Stash Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup Stash Lemon Blossom Iced Tea
1/4 cup boiling water
1 cup strawberry nectar
1 shot 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 : 4 Preparation Time :0:00
Categories : Side Dishes The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 parsnips (4 to 5)
1/2 cup honey
1/2 cup water
1 tablespoon 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 : 4 Preparation Time :0:00
Categories : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound whole Armour Trim & Tender Pork Tenderloin
1/2 cup soy sauce
2 cloves garlic -- minced
1 tablespoon grated fresh ginger
OR
1 teaspoon dry ginger
1 tablespoon sesame oil
1/4 cup honey
2 tablespoons brown sugar
4 tablespoons 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 : 12 Preparation Time :0:00
Categories : Pork The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup honey
1 1/2 tablespoons bourbon whiskey *
1/2 teaspoon ground cloves
1 5-pound bone-in ham -- fully cooked and spiral sliced

Combine honey, bourbon and cloves in small bowl until well blended. Place
ham, cut-side down, in roasting pan; brush with honey mixture. Cover pan
with foil and bake at 275�F about 1 hour or until heated through. Remove
foil from ham and increase oven temperature to 425�F Brush with honey
mixture. Bake about 10 minutes more or until ham is golden brown. Remove
from oven and 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 : 8 Preparation Time :0:00
Categories : Desserts The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup all-purpose flour
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 egg
6 tablespoons low-fat plain yogurt
1/2 cup honey
PLUS
1 tablespoon honey -- divided
1 tablespoon 2% low-fat milk
1 teaspoon grated orange peel
4 cups apple slices
2 cups cranberry juice
1 cinnamon stick
OR
1/4 teaspoon ground cinnamon
1/4 teaspoon 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 : 8 Preparation Time :0:00
Categories : Sauces The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup coarsely chopped fruit, such as mango,
peaches, pineapple and kiwifruit
1/2 cup unsweetened applesauce
1/2 cup chopped celery
5 tablespoons honey
1/4 cup finely chopped red onion
3 tablespoons Dijon mustard
2 tablespoons chopped fresh mint
OR
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
OR
1 tablespoon lemon juice
2 teaspoons 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 : 6 Preparation Time :0:00
Categories : Side Dishes The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups sliced carrots
6 tablespoons honey
2 tablespoons butter or margarine
2 tablespoons chopped fresh parsley
1 1/2 teaspoons 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 : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound pork tenderloin (one whole)
4 tablespoons honey
2 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon 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 : 20 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 8 pound fully-cooked whole boneless ham
2 tablespoons orange juice
1 cup honey
1/4 teaspoon ground cinnamon
1/4 teaspoon 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 : 4 Preparation Time :0:00
Categories : Beef Dundee Hazelnuts
Salads The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound sirloin steak -- 1/2-inch thick
6 cups mixed salad greens (spinach, leaf or
iceberg lettuce; etc.)
1 red bell pepper
1 8-ounce can sliced water chestnuts -- drained
1 tablespoon salad oil

GARNISH
Lettuce leaves
Red pepper flakes
Chopped Oregon hazelnuts

MARINADE
1/4 cup green onion -- chopped
2 cloves garlic -- minced
2 tablespoons Japanese soy sauce
1 tablespoon salad oil
1 tablespoon sherry
1 tablespoon water

DRESSING
2 tablespoons rice vinegar
2 tablespoons Japanese soy sauce
2 tablespoons salad oil
1 clove garlic -- minced
1 teaspoon sugar
1/4 teaspoon curry
1/4 teaspoon cayenne pepper
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 : 18 Preparation Time :0:00
Categories : Appetizers/ Snacks Breads
Breakfast/ Brunch Fleischmann's Yeast
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 cups all-purpose flour (5 to 5 1/2 cups)
1/3 cup sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 packages Fleischmann's� Active Dry or Rapid Rise
Yeast
3/4 cup milk
1/2 cup water
1/4 cup butter or margarine
3 eggs -- at room temperature
1 8-ounce package chopped dates or pitted dates -- snipped
1 egg white -- lightly beaten with
1 tablespoon water
Vanilla Frosting -- recipe follows

VANILLA FROSTING
1 1/2 cups sifted confectioners' sugar
1 tablespoon milk (1 to 2 tablespoons)
1/2 teaspoon vanilla extract

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 : 2 Preparation Time :0:00
Categories : Dips New Zealand Wasabi Limited

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2-pound carton cream cheese
2 teaspoons Worcestershire sauce (2 to 3 teaspoons)
1 teaspoon "NAMIDA" New Zealand Wasabi Paste - Hot
1 tablespoon lemon juice
OR
1 tablespoon lime juice
3 spring onions (3 to 4 onions) -- chopped
Few drops tabasco sauce
1 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 : 1 Preparation Time :0:00
Categories : Beverages Stash Tea
Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup Stash Irish Breakfast Tea
1/4 cup boiling water
1 cup cherry juice
1 shot cherry syrup
1/4 cup 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 : 12 Preparation Time :0:00
Categories : California Egg Commission Main Dishes
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
FOR PASTA
3 cups all-purpose flour
2 California Fresh Eggs
OR
3 1/2 ounces liquid or frozen whole egg product
1 pinch salt
Water -- as needed

FOR ROSEMARY SAUCE


5 cups chicken stock
OR
5 cups veal stock
3 sprigs Rosemary -- fresh
12 California Fresh Egg Yolks
OR
8 1/2 ounces liquid or frozen egg yolks
1 1/2 pounds unsalted butter
2 teaspoons white pepper
2 teaspoons 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 : 10 Preparation Time :0:00
Categories : Main Dishes The Rice Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds cooked smoked beef sausage -- cut into 1/4-inch-thick
slices
1 1/2 pounds boneless skinless chicken breasts -- cut in 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 medium onions -- chopped
2 cups chopped celery
2 medium green bell peppers -- chopped
3 cloves garlic -- minced
1/2 teaspoon ground red pepper
6 cups chicken broth
4 cups uncooked long grain white rice*
1 teaspoon 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 : 16 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Seasonal/ Holiday

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
3 cups all-purpose flour (3 to 3 1/2 cups)
1/3 cup granulated sugar
1 package Fleischmann's� Rapid Rise Yeast
1/2 teaspoon salt
1/2 cup sour cream
1/3 cup butter or margarine -- cut up
1/3 cup water
1 egg

FILLING
1 egg -- lightly beaten
1/2 cup almond paste (approximately 4 ounces)

TOPPING
Powdered sugar
1/3 cup fruit preserves (raspberry, apricot or
strawberry)

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 : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 ounces Alaska king crab meat (6 to 8 ounces) -- thawed if
necessary
1 clove garlic -- minced
1/2 cup butter or margarine
3/4 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon pepper
12 ounces fettuccine noodles -- cooked and drained
Salt
1 tablespoon 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 : 2 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Barbecue
Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 ounces Alaska king crab split legs -- thawed if necessary
1/4 cup butter or margarine -- melted
1 tablespoon lemon juice
2 teaspoons grated onion
1 clove garlic -- crushed
1 tablespoon finely chopped parsley
1/4 teaspoon tarragon -- crushed
Dash 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 : 6 Preparation Time :0:00
Categories : Fish/ Seafood New Zealand Wasabi Limited

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound salmon fillet -- skinned
1 pound Kumaras -- cubed
OR
1 pound sweet potatoes -- cubed
1/2 ounce butter
8 spring onions -- chopped
1 small garlic clove -- crushed
1 tablespoon "NAMIDA" New Zealand Wasabi Paste - Hot
2 tablespoons chopped fresh coriander
1 teaspoon ground cumin
2 eggs -- lightly beaten
4 tablespoons seasoned flour
4 ounces fresh white breadcrumbs
4 tablespoons 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 : 4 Preparation Time :0:00
Categories : New Zealand Wasabi Limited Sauce/ Baste/ Gravy

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon olive oil
4 shallots -- finely chopped
2 teaspoons chopped fresh thyme
1 pound ripe tomatoes -- peeled, seeded and diced
6 tablespoons water
2 teaspoons 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 : 6 Preparation Time :0:00
Categories : Lamb New Zealand Wasabi Limited

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 lamb shanks
8 large potatoes -- sliced
1 large onion -- sliced
16 ounces sour cream (pottle)
3 teaspoons Namida Hot wasabi paste
3 teaspoons honey
3 tablespoons tomato sauce
OR
3 tablespoons tomato paste
2 tablespoons soy sauce
6 tablespoons 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 : 2 Preparation Time :0:00
Categories : Dundee Hazelnuts Lamb
Main Dishes The Oregon Hazelnut Industry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boneless American lamb sirloin steaks -- cut 3/4" thick
1 1/2 slices firm-textured whole wheat bread -- torn in small cubes
1/4 cup beef broth
2 tablespoons apple Juice
OR
2 tablespoons white wine
1/3 cup roasted Oregon hazelnuts
2 garlic cloves -- minced
1 tablespoon white wine vinegar
1 teaspoon olive oil
Dash ground red pepper
1 tablespoon fresh snipped parsley
1/4 teaspoon salt
1/4 teaspoon 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 : 12 Preparation Time :0:00
Categories : Dundee Hazelnuts Pasta
Salads The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups small shell macaroni
1/2 cup sliced green onions
1 1/2 cups sliced Oregon hazelnuts
2 cups mayonnaise
1/4 cup grated Parmesan cheese
2 teaspoons sugar
1/4 teaspoon garlic powder
1 tablespoon lemon juice
4 cups mixed bite-size salad greens (Chinese
cabbage, etc.)
2 stalks celery -- diced
1/2 cup sliced radishes
1 cup blanched broccoli flowerettes
1/4 cup crisp crumbled bacon
2 medium 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 : 8 Preparation Time :0:00
Categories : Main Dishes Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/4 cups frozen chopped spinach (10 oz. pkg.) -- thawed and
squeezed dry
1 cup part-skim Ricotta
OR
1 cup lowfat cottage cheese
1 egg -- lightly beaten
OR
Egg substitute equivalent
2 tablespoons grated Parmesan cheese
3/4 cup shredded part-skim Mozzarella cheese (3
oz.) -- divided
3 cups shell macaroni (8 oz.) -- uncooked
1 27 1/2-ounce 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 : 4 Preparation Time :0:00
Categories : Dundee Hazelnuts Side Dishes
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup Oregon hazelnuts
2 pounds small leeks
Salt
2 hard-cooked eggs

PARSLEY VINAIGRETTE
2 tablespoons white wine vinegar
Salt
Pepper -- freshly ground
3 tablespoons vegetable oil
3 tablespoons hazelnut oil
2 tablespoons 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 : 6 Preparation Time :0:00
Categories : Side Dishes Stash Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups fresh mushrooms
1 tablespoon fresh garlic clove -- sliced
3 cups water
2 Stash Tea Lemon Blossom tea bag contents
1 tablespoon 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 : 4 Preparation Time :0:00
Categories : Main Dishes Pasta
Poultry Stash Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons olive oil
4 boneless skinless chicken breasts -- cut into strips
1 16-ounce package mixed frozen vegetables (or fresh if
desired)
8 ounces linguine -- cooked and drained
1 8-ounce package cream cheese
1/2 cup milk
3 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 : 6 Preparation Time :0:00
Categories : Spreads Stash Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 Stash Lemon Blossom tea bag
1 1/2 cups 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 : 6 Preparation Time :0:00
Categories : Salad Dressing Stash Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 Stash Lemon Blossom Tea Bags
1 cup Balsamic vinegar
1/4 cup water
1/4 cup 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 : 4 Preparation Time :0:00
Categories : Fish/ Seafood Main Dishes
Stash Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound fresh/thawed halibut steak or filet (or
any other type of white fish)
4 tablespoons milk
4 tablespoons cooking sherry (or white wine)
Pepper
Salt
Garlic Powder
2 Stash Tea Lemon Blossom tea bags
1 cup sliced mushrooms
1/4 cup 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 : 4 Preparation Time :0:00
Categories : Fish/ Seafood Main Dishes
Stash Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound halibut steak or filet (or other white
fish)
4 tablespoons milk
4 tablespoons cooking sherry (or white wine)
1/4 cup sliced mushrooms
1/4 cup sliced onions
Salt
Pepper
Garlic powder
Nonstick cooking spray
2 Stash Tea lemon Blossom Tea bags

Preheat oven to 325 degrees.

Spray a baking dish with the nonstick spray and place halibut in the dish.
Add milk and cooking sherry. Sprinkle with salt, pepper, garlic powder,
and the contents of one Lemon Blossom Tea Bag. Place onion and mushroom
slices on top of fish. Again sprinkle with salt, pepper, garlic powder and
the contents of one Lemon Blossom tea bag. Place lid over the mixture and
cook for approximately 25 minutes.

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 : 4 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 boneless loin chops -- each 1-inch thick
2 teaspoons lemon pepper (2 to 3 teaspoons)
2 tablespoons cider vinegar
1/4 cup 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 : 4 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless pork loin chops -- 1/2-inch thick
1 tablespoon margarine
1/2 teaspoon garlic salt
1/4 teaspoon lemon-pepper seasoning
2 tablespoons finely chopped pecans
2 tablespoons fresh lemon juice (2 to 4 tablespoons)
1/2 teaspoon 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 : 16 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Seasonal/ Holiday Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups all-purpose flour (3 to 3 1/2 cups)
1 package Fleischmann's� Quick Instant Yeast
1 teaspoon salt
3/4 cup raisins
1/3 cup candied lemon peel (optional)
1 tablespoon grated lemon peel
1/2 cup milk
1/2 cup water
1/4 cup butter or margarine
2 tablespoons liquid honey
1 egg
Lemon Glaze

LEMON GLAZE
3/4 cup icing sugar -- sifted
1 tablespoon lemon juice
1/4 teaspoon grated lemon peel

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 : 4 Preparation Time :0:00
Categories : Beef Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground beef, lean
8 ounces mushrooms -- sliced
1 medium onion -- chopped
1 clove garlic -- crushed
14 ounces beef broth -- ready to serve
1/2 cup barley -- quick-cooking
1/2 teaspoon salt
1/4 teaspoon pepper
10 ounces frozen peas and carrots -- defrosted
1 teaspoon 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 : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Linguine, Spaghetti or Thin Spaghetti -- uncooked
1 pound boneless, skinless chicken breasts
1 10-ounce package frozen peas -- thawed
1 red bell pepper -- coarsely chopped into 1-inch pieces
3 stalks celery -- diced
1 cup low-sodium chicken broth

SAUCE
1 medium onion -- quartered
1 piece fresh ginger (2 inches) -- peeled
1/3 cup spicy teriyaki sauce
1 teaspoon dried thyme
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 : 2 Preparation Time :0:00
Categories : Meatless National Pasta Association
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 ounces Linguine -- uncooked
4 ounces button mushrooms
4 ounces wild mushrooms (shiitake, cremini or
oyster)
1 tablespoon butter or margarine
2 tablespoons chopped fresh parsley
1/4 cup low-fat sour cream
1/4 cup 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 : 6 Preparation Time :0:00
Categories : Meatless National Pasta Association
Pasta Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Linguine, Spaghetti, or Thin Spaghetti -- uncooked
5 slices white bread or wheat bread
1 medium yellow squash -- cut into 3/8-inch-thick slices
1 medium zucchini squash -- cut into 3/8-inch-thick slices
1 small eggplant -- cut into 3/8-inch-thick slices
1 medium onion -- cut into 3/8-inch-thick slices
3 large red tomatoes -- cut into 3/8-inch-thick slices
1/2 bunch fresh basil -- finely chopped
OR
1 teaspoon dry basil
1 tablespoon fresh thyme -- finely chopped
OR
1 teaspoon dry thyme
1 tablespoon fresh oregano -- finely chopped
OR
1 teaspoon dry oregano
1/3 cup grated Parmesan cheese
Salt and freshly ground black pepper -- to taste
2 tablespoons extra-virgin olive oil
OR
2 tablespoons vegetable oil
4 tablespoons lemon juice
3 tablespoons 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 : 4 Preparation Time :0:00
Categories : Fish/ Seafood National Pasta Association
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Linguine, Spaghetti or Thin Spaghetti -- uncooked
1 green bell pepper -- ribs and seeds removed, diced
1 medium onion -- cut in half and thinly sliced
2 cloves garlic -- minced
1 teaspoon olive oil
OR
1 teaspoon vegetable oil
1 28-ounce can diced tomatoes or tomato wedges -- drained
1/4 cup pitted and chopped black olives
1 tablespoon chopped fresh oregano
OR
1 teaspoon dried oregano
1 pound small scallops
1/4 cup 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 : 4 Preparation Time :0:00
Categories : Fish/ Seafood Main Dishes
Pasta The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound prawns -- peeled and deveined
1/2 cup julienne carrots
1/2 cup sliced celery
1/2 cup diagonally sliced green onions
3 cloves garlic -- minced
2 tablespoons olive oil
1/2 cup water
1/4 cup honey
4 teaspoons cornstarch
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon crushed dried rosemary leaves
1 pound 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 : 4 Preparation Time :0:05
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 7 ounce pork loin chops -- 1 1/4-inch thick
1 egg yolk -- beaten
2 tablespoons dry white wine
1 tablespoon soy sauce
1/2 cup finely chopped fresh mushrooms
2 tablespoons finely chopped green onion
1 tablespoon parsley -- snipped
1/2 teaspoon dried thyme -- crushed
1/4 teaspoon ground black pepper
8 large 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 : 6 Preparation Time :0:00
Categories : Cr�pes Poultry
The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup nonfat sour cream
6 tablespoons honey
1 tablespoon lemon juice
2 teaspoons curry powder
1/2 teaspoon salt
1/8 teaspoon ground red pepper -- or to taste
1 1/2 pounds boneless skinless chicken breasts -- cooked and cut into
1-inch cubes
1 pound asparagus -- cooked, cooled and cut into 1-inch pieces
1 red bell pepper -- diced
2 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 : 6 Preparation Time :0:00
Categories : Cr�pes The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups nonfat milk
1 cup all-purpose flour
2 egg whites
1 egg
1 tablespoon honey
1 tablespoon vegetable oil
1/8 teaspoon 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 : 8 Preparation Time :0:00
Categories : Main Dishes Meatless
National Pasta Association Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
9 pieces Lasagne -- uncooked
1 medium yellow onion (about 1 cup) -- chopped
1 teaspoon vegetable oil
2 garlic cloves -- crushed
8 ounces mushrooms (optional) -- sliced thin
1/4 cup fresh parsley -- chopped
1 10-ounce package frozen spinach -- thawed, drained thoroughly
1/4 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 cups meatless tomato or spaghetti sauce
1 15-ounce container part-skim or reduced-fat Ricotta cheese
3/4 cup shredded, part-skim Mozzarella cheese
2 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 cooked onion and the spinach to the skillet. Cover and
cook over medium heat until the spinach is wilted, about 3 minutes.
Uncover and cook over medium heat to evaporate any excess moisture, about
1 minute. Season 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 : 16 Preparation Time :0:00
Categories : Fish/ Seafood Fleischmann's Yeast
Pizza

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
CRUST
2 3/4 cups all-purpose flour (2 3/4 to 3 1/4 cups)
1 package Fleischmann's� Rapid Rise Yeast
1 teaspoon dill weed
1 teaspoon salt
1 cup very warm water (120� to 130�F)
3 tablespoons olive or vegetable oil

TOPPING
1 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 � 3-
inch 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 : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Salads
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
7 cups mixed greens (7 to 8 cups) -- torn into bite-size pieces
2 green onions -- chopped
1/4 cup chopped celery
1 cup drained Mandarin oranges

PARSLEY DRESSING
Mix all ingredients and allow flavors to
blend:
1/2 cup salad oil
1/4 cup chopped parsley
2 tablespoons sugar
2 tablespoons cider vinegar
Salt and pepper -- to taste
Dash Tabasco sauce

1 cup roasted Oregon hazelnuts -- caramelized*

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 : 6 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds boneless pork loin roast
2/3 cup maple syrup
3 tablespoons Dijon-style mustard
2 tablespoons cider vinegar
2 tablespoons 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 : 12 Preparation Time :0:00
Categories : Beef National Pasta Association
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Mostaccioli, Ziti, or other medium pasta
shape -- uncooked
2 tablespoons vegetable oil
3 tablespoons lemon juice
2 tablespoons red wine vinegar
1 tablespoon fresh chopped oregano
1 tablespoon fresh chopped thyme
2 tablespoons Dijon mustard
1 tablespoon dried oregano
1 tablespoon dried thyme
1/2 cup fresh parsley -- chopped
10 large mushrooms -- sliced
2 cups leftover flank steak
OR
2 cups roast beef -- julienned
2 cups snow peas -- chopped in half
1 red bell pepper -- ribs and seeds removed, julienned
1 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 :Thea Thomas, Cordova, Alaska


Serving Size : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Barbecue
Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 ounces frozen limeade -- thawed
3/4 cup olive oil
3/4 cup soy sauce
2 tablespoons minced fresh garlic
2 tablespoons chopped fresh rosemary
6 4-ounce Alaska salmon steaks, fillets, halibut (4
to 6 ounces each)
OR
6 4-ounce 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 : 4 Preparation Time :0:00
Categories : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 4-ounce pork fillets (4-5 oz each)
1 teaspoon olive oil
1 clove garlic -- minced
1 large tomato -- seeded and chopped (1 cup)
6 ounces fresh small mushroom caps
1/3 cup dry Marsala wine
2 tablespoons tomato paste
2 tablespoons chopped fresh basil
1/8 teaspoon white pepper
1 tablespoon water
2 teaspoons 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 : 12 Preparation Time :0:00
Categories : Dough Fleischmann's Yeast
Pizza

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups all-purpose flour (3 to 3 1/2 cups)
1 package Fleischmann's� Rapid Rise Yeast
3/4 teaspoon salt
1 cup very warm water (125� to 130�F)
2 tablespoons 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 :Food Marketing Support Services, Inc. July 1995


Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Poultry
The Butterball Turkey Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon olive oil
2/3 cup diced onion
2/3 cup diced red bell pepper
2 garlic cloves -- minced
1 cup frozen artichoke hearts -- thawed
2 tablespoons sliced ripe olives
1 14 1/2 ounce can chicken broth
1 1/2 cups water
1 cup uncooked rice
1 teaspoon salt
1/2 teaspoon paprika
2 saffron threads -- optional (2 to 3)
1 cup chopped, cooked, Butterball� Young Turkey
1/2 cup frozen green peas -- thawed
1/4 cup pine nuts -- optional

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 : 6 Preparation Time :0:00
Categories : Beef National Pasta Association
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Mostaccioli, Penne, or other medium pasta
shape -- uncooked

MEATBALLS
1/2 teaspoon butter or margarine
8 ounces mushrooms -- chopped
8 ounces ground turkey
8 ounces extra lean ground beef
1 cup fresh whole wheat bread crumbs (about 2
slices)
2 large egg whites
1/4 cup Asiago cheese -- grated
2 teaspoons fresh oregano -- minced
OR
1 teaspoon dried oregano
1 1/2 teaspoons fresh rosemary -- minced
OR
1/2 teaspoon crushed dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper

SAUCE
1 recipe Basic Tomato Sauce -- see recipe
1 teaspoon vegetable oil -- divided

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 : 4 Preparation Time :0:00
Categories : National Pasta Association Pasta
Sauce/ Baste/ Gravy

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 teaspoon vegetable oil
1 medium onion -- chopped
2 cloves garlic -- chopped
2 28-ounce cans whole tomatoes
1 6-ounce can tomato paste
2 teaspoons dried Italian seasoning
2 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 : 6 Preparation Time :0:00
Categories : Fish/ Seafood National Pasta Association
Pasta Sauces

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Mostaccioli, Ziti, or other medium pasta
shape -- uncooked
5 1/2 cups tangerine juice
OR
5 1/2 cups orange juice -- divided
1 large yellow onion -- minced
1 tablespoon minced, seeded jalape�o pepper
2 bay leaves
2 tablespoons minced garlic -- divided
1 tablespoon olive oil
OR
1 tablespoon vegetable oil
1 medium red onion -- thinly sliced
1 pound medium shrimp -- peeled and deveined
Salt and freshly ground pepper -- to taste
1 cup diced Brie cheese (about 4 ounces)
2 tablespoons thinly sliced basil leaves
1 cup tangerine segments
OR
1 cup orange segments
1/3 cup 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 : 6 Preparation Time :0:00
Categories : Fish/ Seafood Main Dishes
The Mushroom Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces linguini (uncooked)
3 tablespoons olive oil
1 pound fresh white mushrooms -- sliced (about 6 cups)
1 tablespoon chopped garlic
1 pound frozen, peeled and deveined uncooked large
shrimp -- thawed
10 ounces fresh spinach -- trimmed and torn into pieces (about 7
cups)
1/4 teaspoon crushed red pepper
1/4 cup 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 : 6 Preparation Time :0:00
Categories : Poultry Salads
Side Dishes The Mushroom Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 tablespoons prepared Italian salad dressing -- divided
1 pound boneless, skinless chicken breasts -- cut in 1-inch cubes
(about 3 cups)
1 pound fresh white mushrooms -- sliced (about 6 cups)
1 cup sweet red bell pepper strips
1/2 cup coarsely chopped onion
1 10-ounce bag 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 : 4 Preparation Time :0:00
Categories : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 boneless Armour Trim & Tender Pork chops -- 1 inch thick
1/2 cup Italian-seasoned bread crumbs
2 tablespoons chopped parsley
2 teaspoons butter -- melted
2 cloves garlic -- minced
1/4 teaspoon dried thyme -- crushed
1/3 cup flour
1/4 teaspoon ground coriander
Salt and pepper -- to taste
2 tablespoons Dijon-style mustard
2 teaspoons olive oil
1 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 : 4 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 1 1/2 inch thick boneless pork center loin chops
4 tablespoons Dijon-style mustard
4 tablespoons brown sugar
2 tablespoons bourbon
2 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 : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 5 pound fully-cooked ham
3 tablespoons Dijon-style mustard
2 tablespoons brown sugar
2 teaspoons 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 : 8 Preparation Time :0:00
Categories : Beef National Pasta Association
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 ounces Jumbo Shells (32 to 36 shells) -- uncooked
3/4 pound extra-lean ground beef
1 1.25-ounce package low-sodium taco seasoning mix
1 cup water
1 16-ounce can refried beans with chilies
1 cup low-fat cheddar cheese -- shredded
3/4 cup mild, medium, or hot picante sauce
1 8-ounce can low-sodium tomato sauce
1 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 : 4 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup apple jelly
2 tablespoons lemon juice
1/2 teaspoon pumpkin pie spice
Vegetable cooking spray
1 pound pork tenderloin -- trimmed
2 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 : 4 Preparation Time :0:00
Categories : Meatless National Pasta Association
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces Medium Egg Noodles -- uncooked
1 eggplant -- peeled and cut into 1/4-inch slices
1/2 cup egg substitute
3/4 cup fine dry bread crumbs
1 16-ounce can low-sodium tomato sauce
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1/2 teaspoon oregano
1/3 cup grated Parmesan cheese -- divided
4 ounces 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 : 4 Preparation Time :0:00
Categories : Dundee Hazelnuts Fish/ Seafood
Main Dishes The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 salmon steaks
1/4 cup Oregon hazelnuts -- broken
3 Juniper berries -- crushed
1/2 cup brandy
1/2 cup 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 : 16 Preparation Time :0:00
Categories : Appetizers/ Snacks Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups orange juice
1 cup plus 2 tablespoons oat bran
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
2 packages Fleischmann's� Active Dry or Rapid Rise
Yeast
1/3 cup brown sugar
2 teaspoons orange peel
1 1/2 teaspoons salt
1/2 cup water
1/4 cup vegetable oil -- at room temperature
1 egg white -- lightly beaten

ORANGE DATE FILLING


1 8-ounce package chopped or pitted dates -- snipped
1 cup orange juice
3/4 cup oat bran
1/2 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 : 24 Preparation Time :0:00
Categories : Appetizers/ Snacks Breads
Breakfast/ Brunch Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
6 cups all-purpose flour (6 to 6 1/2 cups)
1/3 cup sugar
2 packages Fleischmann's� Rapid Rise Yeast
1 1/2 teaspoons salt
1 cup milk
1/2 cup water
1/3 cup butter or margarine
2 eggs

CRUMB TOPPING
1/2 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
3 tablespoons cold butter or margarine

FILLING
3 tablespoons butter or margarine -- melted
1/4 cup sugar
2 teaspoons ground cinnamon
1 1/2 cups chopped dates or raisins
1 egg white -- lightly beaten

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 : 6 Preparation Time :0:00
Categories : Cherry Marketing Institute Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
2 medium onions -- sliced
1/2 cup dried tart cherries
1 tablespoon brown sugar
1 tablespoon red wine vinegar
1/2 teaspoon 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 : 8 Preparation Time :0:00
Categories : National Pasta Association Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Medium Shells, Elbow Macaroni or other
medium pasta shape -- uncooked
3 cups boneless and skinless chicken breasts -- cooked and cooled
1 1/4 cups red or white seedless grapes -- cut in half
1 large cucumber -- peeled, seeded and cut into chunks
6 scallions -- sliced
3 cups navel oranges -- peeled and sectioned with a knife
1 head lettuce

LIGHT ORANGE VINAIGRETTE


1/4 cup vegetable oil
1/4 cup white wine vinegar
3/4 cup orange juice concentrate
1 teaspoon salt
1/2 teaspoon 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 : 12 Preparation Time :0:00
Categories : Breakfast/ Brunch Cakes
Desserts Fleischmann's Yeast
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups all-purpose flour (3 to 3 1/2 cups)
2 tablespoons sugar
1 package Fleischmann's� Rapid Rise Yeast
1/2 teaspoon salt
1/2 cup butter or margarine
1/4 cup water
1/4 cup milk
2 eggs -- at room temperature

ORANGE-DATE FILLING
1 cup pitted dates -- finely snipped
1/2 cup finely chopped pecans or walnuts -- toasted
1/3 cup packed brown sugar
2 teaspoons finely grated orange peel
Sweet Orange Icing -- optional
SWEET ORANGE ICING
1 cup powdered sugar -- sifted
3 teaspoons 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 : 30 Preparation Time :0:00
Categories : Dundee Hazelnuts Sauces
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups sundried tomatoes
3 cloves garlic
1 1/4 cups olive oil
1/2 cup Oregon hazelnuts -- chopped
1/2 cup Parmesan cheese
1/2 cup 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 : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Main Dishes
Side Dishes The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 red bell peppers
2 green bell peppers
2 leeks
2 tablespoons butter
1/2 cup 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 : 8 Preparation Time :0:00
Categories : Dundee Hazelnuts Salad Dressing
The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup buttermilk
2 eggs
2 teaspoons white wine vinegar
1 clove garlic
1/2 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1/16 teaspoon cayenne pepper
1 1/2 cups olive oil
1/4 cup Bleu cheese -- crumbled
1/4 cup Oregon hazelnuts -- roasted and chopped
1/8 teaspoon chopped parsley
1/4 teaspoon 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 : 4 Preparation Time :0:00
Categories : Beef Dundee Hazelnuts
Main Dishes The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 pound well-trimmed beef top sirloin steak -- (cut into thin
slices, about 1-inch)
1 1/2 tablespoons soy sauce
1 teaspoon powdered ginger
1 tablespoon vegetable oil
2 1/2 cups small broccoli florets
1 red bell pepper -- cut into 1 thin strips
2/3 cup salsa sauce
1 teaspoon sugar
1/3 cup undiluted orange juice concentrate
1 tablespoon cornstarch
4 green onions (4 to 5) -- cut into 1/2-inch pieces
3/4 cup 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 : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 German sausages (1 1/2 lbs.)
OR
5 Italian sausages (1 1/2 lbs.)
1 1/2 cups red onion -- coarsely chopped
2 tablespoons butter
1 green pepper -- coarsely chopped
1 red pepper -- coarsely chopped
2 bananas -- sliced
3/4 cup halved Oregon hazelnuts
1/2 cup currants
OR
1/2 cup raisins
4 cups cooked rice
Salt and pepper -- to taste

GARNISH
2 hard-cooked eggs (2 - 3 eggs) -- sieved
Finely chopped parsley, basil and chives

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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces Orzo, Ditalini or other small pasta shape -- uncooked
2 teaspoons vegetable oil
2 cloves garlic -- minced
1 medium onion -- finely diced
1 celery stalk -- finely diced
1 teaspoon fresh thyme
OR
1/2 teaspoon dried thyme
1 tablespoon chopped fresh parsley
1/2 cup grated Parmesan cheese
2 cups low-sodium chicken broth -- divided
4 ounces Provolone cheese -- grated and divided
6 medium red bell peppers
3 teaspoons 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 : 8 Preparation Time :0:00
Categories : National Pasta Association Pasta
Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Orzo, Ditalini, or other small pasta shape -- uncooked
8 medium zucchini (5-inch)
3 tablespoons olive oil
OR
3 tablespoons vegetable oil -- divided
2 cups carrots -- shredded
1 cup fresh mushrooms -- sliced
1/2 cup scallions, white and green parts -- sliced
3 cloves garlic -- minced
1 1/2 cups turkey ham -- chopped
1/4 cup honey mustard
1 tablespoon fresh basil -- chopped
OR
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup 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 : 2 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup water
2 teaspoons lemon juice
1/8 teaspoon chicken broth granules
2 4-ounce Alaska salmon steaks or fillets (4 to 6
ounce each)
1 tablespoon butter
1 tablespoon 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 : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 6-ounce Alaska salmon steaks or fillets (6 to 8
ounces each)
1 cup orange juice
1 1/2 tablespoons red onion -- minced
1 1/2 tablespoons lime juice
1 teaspoon honey-dijon mustard
1 teaspoon chili powder
1/2 cup fat free Italian salad dressing
4 teaspoons fresh cilantro -- chopped
1 tablespoon 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 : 6 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork Seasonal/ Holiday

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 smoked pork loin chops -- cut 3/4-inch thick
2 tablespoons butter or margarine
2 cups cooked mashed fresh yams
OR
2 cups cooked mashed fresh sweet potatoes
1 8-ounce can crushed pineapple -- drained, reserve liquid
3 tablespoons maple syrup
1/4 teaspoon cinnamon
1/8 teaspoon salt
1/3 cup 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 : 10 Preparation Time :0:00
Categories : Idaho Potato Commission Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds Idaho� Potatoes -- peeled and quartered
1/2 pint sour cream
1 8-ounce package cream cheese
1/4 teaspoon pepper
1/8 teaspoon garlic salt
1 teaspoon salt (or to taste)
1/4 teaspoon onion salt
2 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 : 2 Preparation Time :0:00
Categories : Alcoholic Beverages The National Honey Board
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups pink grapefruit juice -- chilled
3 tablespoons honey
Ice cubes
1/4 cup rum*
OR
1/4 cup 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 : 1 Preparation Time :0:00
Categories : Beverages Stash Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1-ounce shot cherry syrup
1 1-ounce combined shot apricot, raspberry and
strawberry syrups
1 ounce half-&-half
4 ounces English Breakfast Tea
2 ounces 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 : 4 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces Rotini, Twists, or Spirals -- uncooked
1 tablespoon olive oil
OR
1 tablespoon vegetable oil
2 cloves garlic -- minced
1/8 teaspoon hot red pepper flakes
1 cup tender fresh green beans -- cut into 1-inch pieces
2 small zucchini -- sliced
2 small yellow squash -- sliced
1 cup thinly sliced carrot
1 medium red onion -- cut into eighths
1/4 cup chicken broth
1/4 cup lightly packed fresh basil leaves -- chopped
1/2 cup oil-packed sun-dried tomatoes -- chopped
1/4 cup grated Parmesan cheese
1/4 cup 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 : 6 Preparation Time :0:00
Categories : Bed and Breakfast Inns California Egg Commission
Main Dishes Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 dozen ravioli of your choice
4 tablespoons butter
4 tablespoons flour
3 cups milk
Salt and pepper -- to taste
4 large California Fresh Eggs -- separated
1 cup 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 : 6 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta Pork
Soups/ Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces Ditalini, Orzo, or Alphabets -- uncooked
1 teaspoon vegetable oil
1 pound lean, boneless pork loin -- cut into 3/4-inch cubes
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
1 cup chopped onion
1/2 cup chopped celery
3 13 1/4-ounce cans fat-free, low-sodium beef broth
1 1/2 tablespoons minced fresh rosemary
OR
1 1/2 teaspoons dried rosemary
1/2 teaspoon salt
2 medium sweet potatoes (about 3 cups) -- peeled and cut into 1-
inch cubes
2 cups chopped fresh spinach
2 tablespoons 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 : 4 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 ounces Fettuccine -- uncooked
12 ounces boneless, skinless chicken breasts
2 cups non-fat Italian salad dressing
2 cups water -- divided
2 bunches scallions or spring onions -- chopped
1 chicken bouillon cube
2 teaspoons margarine
Freshly ground black pepper -- to taste
1 teaspoon vegetable oil
1 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 : National Pasta Association Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Mostaccioli, Ziti or other medium pasta
shape -- uncooked
2 tablespoons vegetable oil
1/2 teaspoon hot red pepper flakes
1 pound broccoli florets (6 cups)
2 6-ounce jars whole pimientos or roasted peppers -- drained and diced
1/4 cup 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 : 4 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------
--------------------------------
8 ounces
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
OR
1 10-ounce package frozen asparagus -- thawed and drained, sliced thin
1/2 cup chicken broth
2 tablespoons parsley -- chopped
2 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 : 6 Preparation Time :0:00
Categories : Fish/ Seafood National Pasta Association
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Radiatore, Wagon Wheels, or other medium
pasta shape -- uncooked
1 pound salmon steaks
OR
1 14-ounce can salmon -- drained
Freshly ground pepper
4 tablespoons chopped fresh dill
1 cup celery (3 stalks) -- chopped
1 cup onion (1 medium) -- chopped
1 carrot -- sliced
2 tablespoons vegetable oil
2 tablespoons 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 : 6 Preparation Time :0:00
Categories : Florida Tomato Committee Main Dishes
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 tablespoons olive oil
4 Italian sausages -- cut into 3/4 inch slices
1 medium onion -- sliced thinly
3 large red peppers -- cored, seeded, and cut into slivers
3 large firm ripe red tomatoes -- peeled, seeded and diced
Salt and freshly ground pepper
1 tablespoon salt
1 pound rigatoni pasta
10 basil leaves -- cut into strips
2/3 cup 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 : 8 Preparation Time :0:00
Categories : Fish/ Seafood National Pasta Association
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Penne, Mostaccioli or other medium pasta
shape -- uncooked
1 7-ounce jar roasted red peppers -- drained and chopped
1 13 3/4-ounce jar artichoke hearts -- drained and chopped
1 6 1/8-ounce can chunk light tuna packed in water -- drained
1/2 cup chopped fresh parsley
1/4 cup olive oil
OR
1/4 cup vegetable oil
2 tablespoons balsamic vinegar
1 1/2 tablespoons chopped fresh rosemary
OR
1 1/2 teaspoons dried rosemary
3/4 teaspoon coarsely ground black pepper
2 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 : 4 Preparation Time :0:00
Categories : Main Dishes National Pasta Association
Pasta Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Rotini, twists or spirals -- uncooked
8 medium cloves garlic -- peeled
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary -- crushed
2 tablespoons vegetable oil
3 medium 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 : 8 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 14 3/4-ounce can Alaska salmon -- drained and flaked
1 pound penne pasta
1 teaspoon liquid smoke
1/2 cup white wine
1 cup clam juice
1 teaspoon garlic -- minced
1 shallot -- minced
3/4 cup evaporated skim milk
1/2 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 : 4 Preparation Time :0:00
Categories : Meatless National Pasta Association
Pasta Side Dishes
Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Penne, Mostaccioli, or other medium pasta
shape -- uncooked
1 pound medium zucchini
2 tablespoons butter or margarine
1 tablespoon olive oil
OR
1 tablespoon vegetable oil
1 large clove garlic -- minced
1/4 teaspoon hot red pepper flakes -- or to taste
2/3 cup 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 : 4 Preparation Time :0:25
Categories : Beef Kabobs
Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless beef sirloin steak -- cut 1-inch thick
1 1/2 teaspoons black peppercorns -- crushed
1/2 teaspoon salt
1/2 teaspoon paprika
1 clove garlic -- crushed
1 medium 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 : 6 Preparation Time :1:30
Categories : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped green chilies
1/2 cup dried cherries
1/2 cup cherry jam
1 1/2 tablespoons vinegar
1 1/2 tablespoons chopped cilantro
1 tablespoon cracked black pepper (1 to 2 tablespoons)
2 teaspoons garlic salt
3 pounds 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 : 8 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces Manicotti Shells -- uncooked
1 10-ounce package frozen chopped spinach -- thawed and drained
16 ounces part-skim Ricotta cheese
1 cup grated Parmesan cheese -- divided
1/2 cup egg substitute
2 1/2 cups diced cooked chicken breast
1 tablespoon basil
3/4 teaspoon pepper
3 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 : 24 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups warm water (105� to 115�F)
1 package Fleischmann's� Active Dry Yeast
1/3 cup plus 2 tablespoons olive oil
2 teaspoons salt
6 cups all-purpose flour (6 to 6 1/2 cups)
1 cup finely chopped fresh parsley
2/3 cup grated Parmesan cheese
2 tablespoons dried basil leaves
1 clove garlic (1 to 2 cloves) -- minced
Cornmeal
1 egg white
beaten with
1 tablespoon 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 : 4 Preparation Time :0:00
Categories : Beef Sandwiches and Burgers
Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound lean ground beef
1/2 cup plain lowfat yogurt
1/3 cup cucumber -- chopped
2 teaspoons Pepper-Herb Mix -- divided (see recipe)
1/4 teaspoon salt
2 pita pocket breads -- halved and warmed
1 medium 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 : 0 Preparation Time :0:00
Categories : Burgers/Sandwiches The Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons dried basil leaves
1 tablespoon lemon-pepper
1 tablespoon onion powder
1 1/2 teaspoons 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 : 2 Preparation Time :0:00
Categories : Poultry Turbana Corporation

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 very ripe plantain (yellow skin with black
spots) -- cubed
1 chicken breast -- cubed
1 sliced onion
1/2 stick butter
1 medium apple -- peeled and cut into cubes
2 teaspoons flaked coconut
3 teaspoons curry powder
1/4 pint heavy cream
3 tablespoons 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 : 6 Preparation Time :0:00
Categories : Casseroles Plantains
Turbana Corporation
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ripe plantains
3 sweet potatoes
8 ginger snap cookies -- crushed
2 ounces raisins
1/3 cup water
2 tablespoons butter or substitute
1/3 cup orange juice
2 tablespoons 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 : 6 Preparation Time :0:00
Categories : Poultry Salads
The Rice Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 4 ounce package long grain and wild rice mix (one 4 to
6-oz package)
2 cups cooked boneless chicken breast cubes
1/2 cup sliced green onions
4 plums -- sliced
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 tablespoon soy sauce
1/2 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 : 4 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless pork leg cutlets -- 1/2-inch thick
1 teaspoon vegetable oil
1 8-ounce jar plum jelly or preserves
1/2 onion -- chopped
1/4 cup wine vinegar
2 teaspoons soy sauce
1 teaspoon 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 : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Appetizers/ Snacks
Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Alaska pollock fillets -- thawed if necessary
1 tablespoon cracked black pepper
2 ounces canola oil -- divided
12 ounces pepper jack or jack cheese -- grated
1/2 red bell pepper -- cut in strips
1/2 green bell pepper -- cut in strips
1 medium red onion -- cut in strips
6 (12-inch) flour tortillas
1 1/2 cups salsa
3/4 cup pineapple chunks
2 1/2 teaspoons 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 : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup orange juice
1 tablespoon lemon juice
1/4 cup thinly sliced green onion
1 teaspoon fresh mint -- chopped
OR
1/4 teaspoon dried mint
1 pound Alaska pollock fillet -- thawed if necessary
1 tablespoon oil (up to 2 tablespoons)
Orange slices -- (optional)
Parsley sprigs

SEASONED FLOUR
1/4 cup flour
1/2 teaspoon grated orange peel
1/4 teaspoon salt
1/8 teaspoon pepper

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 : 4 Preparation Time :0:00
Categories : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound pork tenderloin
3 tablespoons reduced-sodium soy sauce
3 tablespoons dry sherry
3 teaspoons grated fresh ginger
2 cloves garlic -- minced
2 tablespoons vegetable oil
1 10-ounce package asparagus pieces -- defrosted
1 small red bell pepper -- cut into thin strips and halved
1 1/2 teaspoons cornstarch
2 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 : 6 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork
Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 boneless pork chops -- 1/2-inch thick
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 large orange (or 2 medium) -- peeled and segmented (remove 2
teaspoons grated peel)
2 teaspoons brown sugar
1/2 teaspoon salt
3 cups cooked brown rice
1/4 cup chopped toasted pecans -- plus extra for garnish
1/4 cup 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 : Main Dishes Oregon Raspberry & Blackberry
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pork chops -- center cut
Small amount of oil for pan-frying
2 tablespoons butter
1/4 cup yellow onion -- chopped
1/2 cup sherry
1/3 cup blackberry pur�e
1/4 cup currant jelly
1/4 cup chicken stock
1 tablespoon cornstarch
1/2 cup 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 : 6 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 pork loin chops -- butterflied, 1/2 inch thick
1 teaspoon olive oil
1/4 cup sliced green onion
1 tablespoon orange peel
1/2 cup orange liqueur
1/4 cup orange juice
1/4 teaspoon 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. Cover and
simmer 8 to 10 minutes or till chops are done. Transfer the pork chops to
a chafing dish, if desired. In a small saucepan gently heat the remaining
orange liqueur. (Do not boil.) Ignite with a long match and pour over
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 : 2 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 boneless pork chops -- 1-inch thick
Olive oil
Salt and freshly ground black pepper
4 tablespoons balsamic vinegar
1 cup red or green seedless grapes
1 tablespoon 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 a slotted spoon, transfer the chops and grapes to a serving platter;
keep warm. Stir the butter into the sauce until melted. Cook, uncovered,
over medium-high heat until the sauce thickens slightly. Spoon the sauce
over 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 : 4 Preparation Time :0:25
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 boneless pork loin chops -- butterflied
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon freshly ground pepper
1 tablespoon vegetable oil
3/4 cup chopped onion
3 cloves garlic -- minced
3/4 cup orange juice
2 tablespoons raisins
1 tablespoon 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 : 6 Preparation Time :0:30
Categories : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds Armour boneless pork loin -- trimmed of visible fat and
cut into 6 equal pieces
1/8 teaspoon ground pepper
1 tablespoon vegetable oil
1/3 cup orange juice
3 tablespoons reduced-sodium soy sauce
2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon finely chopped fresh gingerroot
2 cloves 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 : 2 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 boneless pork chops -- 3/4-inch thick
Vegetable oil
Salt and pepper
1 1/2 teaspoons butter
1 medium orange -- peeled and sliced
3 green onions -- sliced
2/3 cup orange juice
1 1/2 teaspoons flour
1/2 teaspoon 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 : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 boneless pork chops -- 3/4-inch thick
Olive oil
Salt, cayenne and black pepper
1 tablespoon olive oil
2 large red onions -- thinly sliced
2 teaspoons sugar
2 teaspoons fennel seed -- crushed
1/4 teaspoon crushed red pepper
3 tablespoons red wine vinegar
3 tablespoons 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 : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 boneless pork chops -- each about 4 ounces
2 ounces proscuitto or wafer-thin ham
2 ounces Swiss cheese -- cut into 2 � 1/4" rectangles
1 teaspoon dried thyme leaves
1/2 cup flour
1 egg -- beaten with water
1 teaspoon water
1/2 cup fine dry bread crumbs
2 teaspoons 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 : 6 Preparation Time :0:00
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds single pork loin roast
1/2 cup chopped onion
2 cloves garlic, minced
OR
1 teaspoon bottled minced garlic
1 tablespoon olive oil
1/2 5-ounce package frozen chopped spinach -- thawed, well drained
6 slices bacon -- cooked well done, drained and crumbled
3 tablespoons grated Parmesan cheese
1 tablespoon Dijon-style mustard
1 teaspoon dried basil -- crushed
1/4 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 : 8 Preparation Time :0:00
Categories : Pork The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup chili sauce
3/4 cup honey
1/4 cup minced onion
2 tablespoons dry red wine
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
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 : 6 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds pork tenderloins (about 2 whole)
2 tablespoons butter or margarine
1/4 teaspoon salt
2/3 cup dry white wine
2/3 cup light cream
1 clove garlic -- minced
1/8 teaspoon white pepper
2 tablespoons 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 : 6 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds pork tenderloin
1/4 cup olive oil
1/4 cup sherry
1/4 cup Cointreau or other orange liqueur
1/2 cup orange juice
1 cup orange marmalade
1/2 cup raisins
1/4 cup orange juice
1/4 cup dry white table wine
1/2 cup walnut pieces
Flour -- as needed
1 tablespoon olive oil
2 tablespoons 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 : 4 Preparation Time :0:00
Categories : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless Armour Trim & Tender Pork Loin
3 tablespoons flour
1 1/2 teaspoons lemon pepper
2 tablespoons butter
1/4 cup lemon juice
1/4 cup red wine
4 thin lemon slices (4 to 6 slices)
1/4 cup 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 : 6 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds boneless pork rib-end roast (Chef's Prime)
1 tablespoon brown sugar
1 tablespoon red wine vinegar
1/2 teaspoon nutmeg
1 Dash salt
1/2 cup water
1/2 cup unsweetened pineapple juice
2 tablespoons red wine vinegar
1 tablespoon brown sugar
1 tablespoon cornstarch
1/4 teaspoon instant chicken bouillon granules
1/4 teaspoon nutmeg
1 Dash black pepper
1/2 cup 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 : 4 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pork loin cutlets -- about 1 pound, pounded to 1/4-inch
2 teaspoons butter
Salt and pepper -- to taste
2 tablespoons white wine
2 tablespoons fresh lime juice
1 teaspoon grated fresh ginger
1/4 teaspoon cayenne (ground red pepper)
1/2 cup chicken broth
1/2 cup 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 : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound pork tenderloin
1 teaspoon butter or margarine
1 teaspoon olive oil
1/2 cup beef broth
1/2 cup sliced green onion
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme -- crushed
1 cup sliced fresh mushrooms
3 tablespoons 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 : 6 Preparation Time :0:00
Categories : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 3/4-pound pork tenderloins
1 small clove garlic
1 teaspoon salt
1 3-ounce package cream cheese -- room temperature
1 10-ounce package frozen chopped spinach -- thawed and drained
3 medium-size carrots -- cut into julienne strips, cooked
1 chicken bouillon cube
1 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 : 6 Preparation Time :0:10
Categories : Barbecue Main Dishes
Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds pork tenderloins (about 2 whole)
1 cup orange juice
1/2 cup white wine
1/4 cup soy sauce
1 clove garlic -- peeled and crushed
1 tablespoon butter
2 tablespoons orange marmalade
2 tablespoons 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 : 6 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds pork tenderloin -- cut into 3/4"slices
1 tablespoon butter or margarine
1 cup dry white wine
2 teaspoons lemon juice
1/2 teaspoon marjoram leaves
1/4 teaspoon salt
1 Dash pepper
1 tablespoon minced shallots
1 pound fresh asparagus -- cut into 3" pieces
2 tablespoons all-purpose flour
1 cup half and half
1/2 cup 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 : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound pork tenderloin
1 tablespoon vegetable oil
1 tablespoon butter or margarine
Freshly ground pepper
1/4 cup water
1/4 cup red wine
1/4 cup white wine vinegar with tarragon
2 tablespoons white wine
1 green onion -- sliced
1/4 teaspoon dried tarragon leaves
1/4 teaspoon parsley flakes
3 egg yolks
1/2 teaspoon dry mustard
1/2 cup butter or margarine -- melted
2 tablespoons 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 : 6 Preparation Time :0:00
Categories : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 tablespoons clarified butter
OR
4 tablespoons vegetable oil
2 pounds pork tenderloin -- trimmed of fat
Salt and freshly ground pepper -- to taste
3 tablespoons dried black currants (3-4 tablespoons) -- soaked in warm
water for 30 minutes
3 tablespoons balsamic vinegar
4 ounces Cassis liqueur
1 cup veal stock
OR
1 cup chicken stock
5 tablespoons 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 : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound pork tenderloin
1/2 teaspoon garlic salt
3/4 teaspoon poultry seasoning
1/4 teaspoon nutmeg
2 teaspoons crushed green peppercorns (2 to 4
teaspoons)
1 tablespoon margarine
1 tart apple -- unpeeled, cored, cut into 1/4-inch slices
1 tablespoon vegetable oil
1 tablespoon cornstarch
3 tablespoons apple juice concentrate -- thawed
1/2 cup dry white wine
1/2 cup 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 : 4 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless cooked pork loin -- chopped or shredded
1 16 3/4-ounce can purple plums
1 clove garlic -- minced
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
4 flour tortillas
1 cup shredded red cabbage
3/4 cup shredded Monterey Jack cheese (3 ounces)
1/2 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 : 4 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound pork tenderloin
2 teaspoons vegetable oil -- divided
2 stalks celery -- sliced thinly
2 green onions -- sliced
1/4 cup chopped pecans
3 tablespoons raisins
2 tart red apples -- cored and cut into thin wedges
1/2 cup sour cream
1/2 cup light cream
1 teaspoon lime juice
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 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 : 4 Preparation Time :0:00
Categories : Fish/ Seafood Idaho Potato Commission
Soups/ Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 7 1/2-ounce can salmon -- drained and flaked
1 14 1/2-ounce can chicken broth -- undiluted
1 1/2 cups skim milk
3 green onions -- chopped
2 tablespoons chopped green or red pepper
1 teaspoon grated lemon rind
OR
1 tablespoon lemon juice
1/8 teaspoon pepper
1/2 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 : 12 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DOUGH
2 3/4 cups all-purpose flour (2 3/4 to 3 1/4 cups)
1 package Fleischmann's� Rapid Rise Yeast
1 tablespoon sugar
1 teaspoon rosemary -- crushed
1 teaspoon salt
3/4 cup milk
1/2 cup instant potato flakes or buds
1/2 cup water
2 tablespoons olive oil

TOPPING
1 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 : 4 Preparation Time :0:00
Categories : Ocean Produce International Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon olive oil
1/2 cup dry red wine
4 green onions -- including tops, thinly sliced
3/4 teaspoon dried thyme -- crumbled
1/2 teaspoon salt
5 medium-size all-purpose potatoes -- thinly sliced (1 3/4
pounds)
1/4 teaspoon black pepper
1 tablespoon grated Parmesan cheese
5 grams chopped Sea Parsley� (5-10 grams)
1/2 cup chicken stock
OR
1/2 cup vegetable stock
OR
1/2 cup 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 : 8 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds pork tenderloins -- 2 large whole
4 teaspoons butter -- divided
1 1/2 cups maple-flavored syrup
1/2 cup brown sugar
1/4 cup dark rum
1 cup 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 : 3 Preparation Time :0:30
Categories : Appetizers/ Snacks Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound shelled prawns
2 cups coconut milk
5 whole clove
3/4 teaspoon coriander seeds powder
1 green chile
2 bay leaves
8 peppercorns
5 mint leaves
1/2 teaspoon turmeric
1/2 cup 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 : 6 Preparation Time :0:00
Categories : Fleischmann's Yeast Pizza

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 Master Pizza Dough -- see recipe
1 1/2 cups Ricotta cheese
1 1/2 cups ripe olive
1/2 cup grated Parmesan cheese
1 4-ounce jar diced pimientos -- well drained
2 ounces thinly sliced prosciutto or salami
2 cloves garlic -- minced or pressed
1/2 teaspoon 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 : 12 Preparation Time :0:00
Categories : Dough Fleischmann's Yeast
Pizza

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups all-purpose flour (3 to 3 1/2 cups)
1 package Fleischmann's� Rapid Rise Yeast
3/4 teaspoon salt
1 cup very warm water (125� to 130�F)
2 tablespoons 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 : 15 Preparation Time :0:00
Categories : Appetizers/ Snacks Breads
Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups all-purpose flour (4 to 4 1/2 cups)
2 packages Fleischmann's� Rapid Rise Yeast
1 teaspoon salt
1 1/4 cups very warm water (125� to 130�F)
1/4 cup plus 3 tablespoons olive or vegetable oil
1 cup coarsely chopped ripe olives
1 clove garlic (1 to 2 cloves) -- minced
1 1/2 teaspoons 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 : 16 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups medium rye or dark rye flour
2 1/2 cups all-purpose flour
1 tablespoon cocoa
1 teaspoon salt
1/2 cup water
1 package Fleischmann's� Active Dry Yeast
1/4 cup vegetable shortening
1/3 cup molasses
1 egg
1 teaspoon fennel

TOPPING
1/4 cup 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 : 8 Preparation Time :0:00
Categories : Fleischmann's Yeast Pizza

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
CRUST
1 1/4 cups bread flour (1 1/4 to 1 3/4 cups)
3 tablespoons grated Parmesan cheese
1 package Fleischmann's� Rapid Rise Yeast
1/2 teaspoon salt
2/3 cup very warm water (120� to 130�F)
2 tablespoons olive oil

TOPPING
1 1/2 cups shredded Gruy�re or Swiss cheese (6
ounces)
1/4 pound sliced fully-cooked ham -- cut in 2 � 1/4-inch strips
3 eggs
3/4 cup sour cream
2 tablespoons chopped green onion
1/4 teaspoon salt
1/4 teaspoon 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 : 8 Preparation Time :0:00
Categories : Fish/ Seafood National Pasta Association
Pasta Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Radiatore, Rotini, or other medium pasta
shape -- uncooked
6 tablespoons vegetable oil
Freshly ground black pepper -- to taste
1 pound skinless, boneless fresh salmon fillets or
frozen salmon fillets -- cooked and chopped
OR
2 7 1/2-ounce cans salmon -- drained and flaked
1 papaya (if unavailable, substitute 1 mango
or 2 peaches, or 2 nectarines) -- peeled, seeded and
chopped
OR
1 15-ounce can papaya, or favorite fruit in light syrup -- drained and
chopped
1 cup cherry tomatoes
1 bunch scallions -- finely sliced
1 yellow bell pepper -- seeded, ribs removed and chopped
1 medium cucumber -- quartered lengthwise and sliced
1 small jalape�o -- seeded, ribs removed and finely minced
2 tablespoons chopped fresh cilantro
OR
2 teaspoons dried cilantro
3 tablespoons rice wine vinegar
3 tablespoons white wine vinegar
3 drops 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 : 20 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 pound fully-cooked whole boneless ham
1 18-ounce jar apricot preserves
1 2-ounce package slivered almonds
1/2 cup raisins
2 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 : 20 Preparation Time :0:00
Categories : Alcoholic Beverages Oregon Raspberry & Blackberry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups whole frozen raspberries
3 cups 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 : 4 Preparation Time :0:00
Categories : Alcoholic Beverages Fruit
Oregon Raspberry & Blackberry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups whole frozen raspberries (about 12 oz.
wt.)
1/4 cup sugar
1/2 cup rum (4 fl. oz.)
1 cup pineapple juice (8 fl. oz.)
1/2 cup Creme de Coconut (4 fl. oz.)
About 2 cups crushed ice � enough to make
slushy
1 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 : 6 Preparation Time :0:00
Categories : Alcoholic Beverages Oregon Raspberry & Blackberry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/4 cups raspberry-cranberry juice frozen
concentrate (10 fl. oz.)
3 cups whole frozen raspberries (about 12 oz.
wt.)
3/4 cup limeade frozen concentrate (6 fl. oz.)
1/2 cup Triple Sec orange liqueur (4 fl. oz.)
3/4 cup Tequila -- gold (6 fl. oz.)
About 4 cups crushed ice � enough to make
slushy
1 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 : 12 Preparation Time :0:00
Categories : Condiments Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 roasted red pepper -- diced
1 hydrated ancho chili
1 cup fat-free mayonnaise
1/2 cup white wine
1 1/2 teaspoons ground cumin
1 tablespoon 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 : 4 Preparation Time :0:20
Categories : Barbecue Main Dishes
Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pork rib chops -- 3/4-inch thick
2 tablespoons catsup
1 teaspoon unsweetened cocoa
1/2 teaspoon garlic salt
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper
1 tablespoon water
1 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 : 6 Preparation Time :0:00
Categories : Lamb National Pasta Association
Pasta Sauces

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Rigatoni, Medium Shells, or other medium
pasta shape -- uncooked
12 ounces lamb stew meat
OR
2 pounds shoulder lamb chops
1 cup canned Italian plum tomatoes
OR
1 cup canned crushed tomatoes
1 tablespoon olive oil
OR
1 tablespoon vegetable oil
2 cloves garlic -- peeled and finely chopped
1 medium onion -- finely chopped
1 teaspoon fresh rosemary -- finely chopped
OR
1/2 teaspoon dried rosemary*
1/2 teaspoon fresh thyme -- finely chopped
OR
1/4 teaspoon dried thyme
1 1/2 cups dry red wine
1 pinch ground nutmeg and ground cloves (each)
Salt and pepper -- to taste
1/3 cup 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 : 8 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 pounds boneless pork single loin roast -- netted or tied
OR
3 pounds boneless fresh ham roast (inside round) -- netted or tied
1 tablespoon ground black pepper
6 garlic cloves -- crushed
1 teaspoon oregano
1 1/2 tablespoons olive oil
1 1/2 tablespoons vinegar
1 tablespoon 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 : 6 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds boneless pork loin roast
1 tablespoon olive oil
1 teaspoon black pepper -- ground
1 teaspoon ginger -- ground
1/2 teaspoon nutmeg -- ground
1/2 teaspoon cinnamon -- ground
1/2 cup dry white wine
1/4 cup honey
1 tablespoon lemon juice
2 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 : 6 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 bone-in pork chops -- 3/4-inch thick
1 pound eggplant (about 1 small) -- peeled and cubed
8 Roma tomatoes -- chopped
1 onion -- chopped
2 bell peppers (red, green or yellow) -- cut into 1-inch
pieces
2 summer squash -- quartered lengthwise and cut into pieces
1/3 cup dry white wine
2 tablespoons olive oil
1/4 cup minced fresh basil
2 cloves garlic -- minced
2 teaspoons salt
1/2 teaspoon cracked black pepper

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 : 4 Preparation Time :0:00
Categories : Idaho Potato Commission Salads
Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1 12-ounce whole pork tenderloin
Olive oil cooking spray
3 8-ounce Idaho� Potatoes -- well scrubbed
2 6-ounce zucchini -- stemmed
2 red bell peppers -- stemmed and seeded
2 5-ounce onions -- sliced into 1/2 inch rounds
6 ounces portobello mushroom caps -- sliced
1/4 teaspoon salt
4 cups mixed salad greens -- washed and drained
1/4 cup balsamic vinegar

OPTIONAL
3 ounces peppercorn goat cheese

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 : 4 Preparation Time :0:00
Categories : Nat. Pork Producers Council Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces inner leaves of head of romaine lettuce
1 cup cherry tomatoes

VINAIGRETTE
2 tablespoons olive oil
3 tablespoons red wine vinegar
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon salt

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 : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 4-ounce pork tenderloin medallions
Flour for dredging
2 teaspoons olive oil
Salt -- to taste
Freshly ground black pepper -- to taste
1/2 teaspoon dried rosemary -- crumbled
1/2 cup beef broth
2 tablespoons 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 : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Rotini Twists or Spirals -- uncooked
2 cups canned white beans (cannellini) -- rinsed and drained
2 cups cooked chicken breast (about 1/2 pound) -- cut into chunks
1 14-ounce can artichoke hearts packed in water -- drained
VINAIGRETTE
1/4 cup olive oil
OR
1/4 cup vegetable oil
1/2 cup low-sodium chicken broth
1/2 cup freshly squeezed lemon juice
2 cloves garlic -- minced
2 teaspoons Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

GARNISH
12 cherry tomatoes
8 ounces green beans -- blanched and refreshed in cold water
16 black olives

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 : 6 Preparation Time :0:00
Categories : Fish/ Seafood National Pasta Association
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces Rotini, Twists, or Spirals -- uncooked
1 6 1/8-ounce can solid white tuna packed in water -- drained
1 medium zucchini -- diced
1 green bell pepper -- ribs and seeds removed, diced
1 medium tomato -- peeled, seeded and chopped
3 scallions -- sliced
1/4 cup drained capers (optional)
2 tablespoons vegetable oil
OR
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon minced fresh basil
2 tablespoons 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 : 4 Preparation Time :0:00
Categories : Beef Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds Beef Rib Eye steaks -- cut 1-inch thick

MARINADE
1/2 cup rum
OR
1/2 cup bourbon
1/4 cup olive oil
1 tablespoon chili powder
2 medium garlic cloves -- finely chopped
1 teaspoon ground oregano
1/4 teaspoon hot pepper sauce

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 : 4 Preparation Time :0:00
Categories : Idaho Potato Commission Salads
Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 large Idaho� Potatoes -- unpeeled and cut into thin wedges
1/4 pound fresh green beans -- trimmed
2 tablespoons water
Lettuce leaves
1 6-1/2 ounce can tuna in water -- drained and flaked
2 tomatoes -- cut into wedges
2 hard-cooked eggs -- cut into wedges
1 1/3 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 : 2 Preparation Time :0:00
Categories : Fish/ Seafood New Zealand Wasabi Limited

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 5 1/2-ounce salmon fillets (can substitute king salmon
for Pacific salmon) -- skin removed
1/4 cup 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 : 24 Preparation Time :0:00
Categories : Condiments New Zealand Wasabi Limited

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup fresh ginger -- sliced paper thin with vegetable peeler
1/4 cup white vinegar
1/4 cup rice wine vinegar
1/2 cup 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 : 10 Preparation Time :0:00
Categories : New Zealand Wasabi Limited Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons Hot NAMIDA wasabi paste
1/2 cup vegetable oil
1 egg yolk
1 tablespoon soy sauce
2 teaspoons rice wine vinegar
1 teaspoon 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 : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Soups/ Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 14 3/4-ounce can Alaska salmon -- drained and flaked
2 15-ounce can small white beans -- save all liquid
1/2 cup tomato -- diced
1 medium onion -- chopped
4 cloves garlic -- minced
1 zucchini -- chopped
1 carrot -- peeled and chopped
2 cups fresh basil -- loose packed, chopped
1 tablespoon Worcestershire sauce
1/2 cup dry sherry
1 teaspoon oregano
4 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 : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 14 3/4-ounce can Alaska salmon -- drained and flaked
1/2 cup barbecue sauce
4 tablespoons roasted red pepper -- medium dice
4 tablespoons grilled red onion -- medium dice
1 cup skim milk Mozzarella cheese -- grated
1 box frozen Pepperidge Farm puff pastry dough
1 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 :Joy Young of Covington, Kentucky


Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 14 3/4-ounce Alaska salmon -- drained and flaked
8 ounces fettucine -- uncooked
OR
8 ounces spinach fettucine
2 tablespoons fresh lemon juice
1/2 cup nonfat sour cream
1/2 cup milk
1 6 1/2-ounce jar marinated artichoke hearts -- drained
2 tablespoons drained capers
1 tablespoon fresh dill, chopped
OR
1 teaspoon dried dill
1 tablespoon fresh tarragon, chopped
OR
1 teaspoon dried tarragon
1/2 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 : 4 Preparation Time :0:00
Categories : Fish/ Seafood Main Dishes
Ocean Produce International Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound salmon fillet -- skinned
3 cups pasta -- such as penne or twists
6 ounces cherry tomatoes -- halved
2/3 cup low fat cr�me fra�che
3 tablespoons 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 :Willard, Ward Cove, Alaska


Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds salmon fillets
2 tablespoons bacon drippings
6 tablespoons butter or margarine
1 clove garlic -- minced
1/2 teaspoon oregano leaves
1/2 teaspoon thyme leaves
1 teaspoon whole tarragon
2 tablespoons lemon juice
1/2 cup dry Marsala wine

Trim fillets to 1 1/2'' pieces-uniform thickness.

In frying pan, slowly cook 1-2 strips of bacon, or enough to yield 2


tablespoons drippings. Remove bacon and use for another dish. Saut� the
salmon in the bacon drippings over medium heat, turning gently. Remove to
a baking dish and keep warm. Deglaze pan with a little of the wine and
scrape the residue from the pan over the fish.

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 :Carol, Anchorage, Alaska


Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons margarine
4 salmon steaks
1/4 teaspoon pepper
1 teaspoon grated fresh ginger root
1/4 cup finely chopped green onions -- white part only
1 tablespoon cornstarch
1/2 cup white wine
1/2 cup evaporated milk
1/2 teaspoon lime juice
Dash 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 : 6 Preparation Time :0:00
Categories : Fish/ Seafood National Pasta Association
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
24 Jumbo Shells -- uncooked
2 eggs -- beaten
2 cups part-skim Ricotta cheese
1/4 cup chopped onion
1 red bell pepper -- ribs and seeds removed, diced
1/4 cup snipped parsley
1/2 teaspoon finely grated lemon peel
1 can salmon -- drained and flaked
1 teaspoon seafood seasoning
1 cup evaporated skim milk

DILL SAUCE
1 1/2 tablespoons margarine
1 1/2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon lemon juice
1 1/2 cups skim milk
3 tablespoons finely snipped fresh dill
OR
2 teaspoons 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 : 8 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 14 3/4-ounce can Alaska salmon -- drained and flaked
1 cup sliced green onions
3 ounces cream cheese -- softened
3 tablespoons grated Parmesan cheese
2 teaspoons dijon-style mustard
2 teaspoons fresh lemon juice
1 teaspoon dill weed
2 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 : 4 Preparation Time :0:00
Categories : Fish/ Seafood Main Dishes
Oregon Raspberry & Blackberry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
FOR HOLLANDAISE
4 egg yolks
2 tablespoons fresh lemon juice
1 1/2 sticks sweet butter (12 oz.)
Dash salt
Dash white pepper

FOR BLACKBERRY SAUCE


2 cups blackberries
1 teaspoon Dijon mustard
1/2 teaspoon garlic -- minced
1/2 teaspoon shallot -- minced
1 lemon -- juiced
3 tablespoons Madeira wine

FOR SALMON
1 lemon -- quartered
Fresh mint
2 cups white wine
3 cups fish stock
4 6-ounce salmon fillets

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 : 12 Preparation Time :0:00
Categories : Breads Fleischmann's Yeast
Seasonal/ Holiday

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup warm water (105� to 115�F)
1 package Fleischmann's� Active Dry Yeast
1/2 cup warm milk (105� to 115�F)
1/2 cup sugar
1/4 cup butter or margarine -- softened
1 teaspoon salt
1/8 teaspoon saffron (powdered)
4 1/4 cups all-purpose flour (4 1/4 to 4 3/4 cups)
3 eggs
Powdered Sugar Frosting -- optional (recipe follows)
Red and green candied cherries (halved) -- optional
6 candles -- optional
POWDERED SUGAR FROSTING
1 cup powdered sugar -- sifted
4 teaspoons milk (4 to 5 teaspoons)
1/2 teaspoon 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 : 4 Preparation Time :0:30
Categories : Beef Pasta
Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/4 pounds boneless top sirloin -- cut 1-inch thick
OR
1 1/4 pounds top round steak -- cut 1-inch thick
5 tablespoons teriyaki sauce -- divided
2 tablespoons creamy peanut butter
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper
6 ounces dry vermicelli
OR
1 package thin spaghetti
2 tablespoons vegetable oil
1/2 cup 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 : 6 Preparation Time :0:00
Categories : Main Dishes Monitor Sugar
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 pork chops
1 beef bouillon cube
1 1/2 cups water
3 tablespoons cornstarch
1 orange -- juiced
3/4 cup Big Chief golden brown sugar
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup cider vinegar
1 tablespoon 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 : 4 Preparation Time :0:25
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless pork loin
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon vegetable oil
1/4 cup chicken broth
1/4 cup dry white wine
1/4 cup orange juice
2 tablespoons water
1 teaspoon fresh lemon juice
1/4 teaspoon dried tarragon -- crushed
1/4 cup whipping cream
1 large ripe banana
1 tablespoon 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 : 8 Preparation Time :0:00
Categories : Main Dishes Pork
Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds sweet Italian sausage -- casings removed
1 medium onion -- chopped
3 cups cooked rice
2 tablespoons minced fresh parsley
1/3 cup grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
8 medium green bell peppers -- cored and seeded
1 28-ounce jar 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 : 4 Preparation Time :0:00
Categories : Desserts Nat. Pork Producers Council
Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon olive oil
1 cup anisette
4 tablespoons fresh ginger -- grated
3 ounces shallot -- chopped
4 Bartlett pears -- cored and sliced
1 cup chicken stock
2 cups 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 : 6 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds boneless pork loin
3 tablespoons brown sugar
3 tablespoons dijon mustard
3 tablespoons bourbon
1 tablespoon minced green onions
1 teaspoon minced garlic
1 1/2 teaspoons Worcestershire sauce
1 tablespoon cooking oil
1 tablespoon 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 : 8 Preparation Time :0:00
Categories : Fish/ Seafood Turbana Corporation

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup vegetable oil
8 filets of sole or flounder
1/4 cup butter
2 cups diagonally sliced bananas (1/2" slices)
1 cup pecan halves
1/2 cup fresh lime juice
1 cup dry white wine
OR
1 cup light stock
1/4 cup 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 : 6 Preparation Time :2:30
Categories : Beef Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 3/4 pounds boneless beef bottom round
1 tablespoon olive oil
3 cloves garlic -- crushed
1 13-ounce can ready-to-serve beef broth (13 - 14 1/2 oz)
2 teaspoons dried thyme leaves
12 medium mushrooms
6 plum tomatoes -- cut lengthwise into quarters, seeded
3 small onions -- cut into quarters
1 1/2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar (plus 2 teaspoons) -- divided
1 tablespoon cornstarch -- dissolved in 2 tablespoons water
3 cups couscous, cooked

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 : 4 Preparation Time :0:00
Categories : Belgian Endive Marketing Board Fish/ Seafood
Main Dishes Side Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 shallots -- chopped
2 garlic cloves -- chopped
3 tablespoons olive or vegetable oil
1 pint cherry tomatoes -- halved
Pinch thyme
Pinch marjoram
Pinch oregano
Pinch basil
4 Belgian Endives -- cut up
1 1/2 pounds bay scallops
Splash of sherry
2 tablespoons 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 : 8 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 ounce mushrooms -- sliced
1/2 ounce butter
4 ounces Alaska scallops -- thawed
4 ounces cream sauce
1 1/2 cups spinach fettuccine noodles -- cooked al dente
Parmesan cheese -- grated
Parsley -- chopped

CREAM SAUCE
1/4 cup shallots -- minced
1 1/2 teaspoons garlic -- minced
1 1/2 ounces butter
2 ounces dry vermouth
1 1/3 quarts heavy cream
1/2 ounce lemon juice
Salt and white pepper

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 : 6 Preparation Time :0:00
Categories : Fish/ Seafood Main Dishes
Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 large cloves garlic -- minced
7 tablespoons olive oil
1 1/2 pounds large shrimp -- peeled and deveined
1/4 cup dry white wine
2 teaspoons lemon juice
2 teaspoons minced parsley
1/4 teaspoon 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 : 16 Preparation Time :0:00
Categories : Alcoholic Beverages Beverages
Stash Tea

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 quart strong Stash English Breakfast tea
10 lemons
26 1/2 ounces (1 fifth) dark rum
1/2 cup brandy
1/4 cup peach brandy
2 cups 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 : 10 Preparation Time :0:00
Categories : Appetizers/ Snacks Fish/ Seafood
Ocean Produce International

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 eggs -- hard-boiled
2 4-ounce jars caviar (lumpfish)
1 medium onion -- finely chopped
1/4 pound butter -- soft
1 cup sour cream
3 tablespoons 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 : 0 Preparation Time :0:00
Categories : Appetizers/ Snacks Fish/ Seafood
Ocean Produce International

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Fresh avocado -- mashed
3 tablespoons 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 : 6 Preparation Time :0:00
Categories : Ocean Produce International Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
FOR THE SALAD
1 cup orzo
1 9-ounce package frozen artichoke hearts
2 medium-size tomatoes -- seeded and coarsely chopped (2
cups)
1 small red onion -- finely chopped (1/2 cup)
2 ounces Feta cheese -- crumbled (1/2 cup)
8 pitted black olives -- sliced (1/4 cup)

OPTIONAL GARNISH
Fresh dill sprigs and/or Sea Parsley�

FOR THE DRESSING


2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon Dijon mustard
5 grams Sea Parsley�
1/4 teaspoon 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 : 4 Preparation Time :0:00
Categories : Condiments Ocean Produce International
Spreads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup butter
5 grams Nova Scotia Sea Parsley�
1 small 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 : 4 Preparation Time :0:00
Categories : Fish/ Seafood Main Dishes
Ocean Produce International

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 ounces haddock fillets
2/3 cup low-fat fromage frais
2 tablespoons cornflour
3 ounces fresh wholemeal breadcrumbs
4 ounces cooked, peeled prawns
1/2 cup grated reduced-fat Cheddar cheese
1 7-ounce can sweetcorn -- drained
3 tablespoons chopped Sea Parsley� (3 to 4 tablespoons)
3 ounces frozen peas
2/3 cup 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 : 12 Preparation Time :0:00
Categories : California Egg Commission Eggs
Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
RELLENO FILLING
2 tablespoons oil
1/2 pound shrimp -- medium, cooked, peeled
2 California Fresh Eggs -- beaten
OR
3 1/2 ounces liquid or frozen whole egg product
1 1/2 cups Monterey Jack cheese -- grated
2 tablespoons cilantro -- chopped

RELLENO BATTER
12 California Fresh Eggs -- separated
OR
8 1/2 ounces liquid or frozen egg yolk
AND
14 ounces liquid or frozen egg white
3/4 cup All purpose flour

ASSEMBLY AND PRESENTATION


12 green chiles -- canned
2 tablespoons 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 : 8 Preparation Time :0:00
Categories : Fish/ Seafood National Pasta Association
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 pieces Lasagne -- uncooked
1 teaspoon vegetable oil
1 medium onion -- chopped
1 medium red bell pepper -- chopped
3 cloves garlic -- chopped
1 28-ounce can crushed tomatoes
1 6-ounce can tomato paste
6 ounces small shrimp -- peeled, deveined and diced
6 ounces scallops -- diced
1/4 cup chopped fresh basil
OR
1 tablespoon dried basil
2 cups skim milk -- divided
2 tablespoons all-purpose flour
2 cups 1% cottage cheese -- pur�ed in a food processor or blender
1 teaspoon salt
1/2 teaspoon pepper
1 cup shredded part-skim Mozzarella cheese -- divided
1/2 cup 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 : 8 Preparation Time :0:00
Categories : Fish/ Seafood Ocean Produce International

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 teaspoons olive oil
1 1/4 cups long grain rice
1 teaspoon ground turmeric
1 red pepper
1 small onion -- diced
2 medium courgettes -- sliced
2 cups button mushrooms -- halved
1 1/2 cups fish stock
OR
1 1/2 cups chicken stock
2/3 cup orange juice
OR
2/3 cup dry white wine
12 ounces white fish fillets
12 fresh mussels in the shell (or cooked
shelled mussels)
3 grams 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 :Kathy, Haines, Alaska


Serving Size : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 slices white bread
2 cups cooked halibut -- flaked
1 cup celery -- thinly sliced
1 small onion -- finely chopped
1 can sliced water chestnuts
1 4-ounce can sliced mushrooms
2 cups milk
1 cup mayonnaise
4 beaten eggs
2 cans cream of chicken soup
1/2 cup 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 : 4 Preparation Time :0:00
Categories : Fish/ Seafood New Zealand Wasabi Limited
Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces vermicelli rice sticks
3 tablespoons pickled ginger
1 bunch spring onions -- diagonally sliced (reserve 2 tablespoons
for garnish)
1 tablespoon black sesame seeds -- for garnish
1/2 cup Asian mixed salad greens
Olive oil
8 ounces swordfish, Mahi Mahi, tuna, scallops,
and/or shrimp -- divided into four portions
1 1/2 quarts 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 : 10 Preparation Time :0:00
Categories : New Zealand Wasabi Limited Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup rice wine vinegar
1/4 cup soy sauce
2 tablespoons Hot NAMIDA Wasabi Paste
2 tablespoons brown sugar
1 piece ginger root (1-inch piece) -- peeled and minced
1 large garlic clove -- minced
1/4 cup dark sesame oil
1/4 cup 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 : 4 Preparation Time :0:00
Categories : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup plain bread crumbs
2 tablespoons sesame seeds -- toasted
1/4 teaspoon paprika
1/4 teaspoon dried parsley flakes
1/4 teaspoon freshly ground black pepper
Dash dried thyme leaves
2 tablespoons low-fat buttermilk
4 Pork Center Cut Chops

MANGO CHUTNEY
1 mango -- peeled, pitted and chopped
4 teaspoons chopped green onion
2 teaspoons fresh lime juice
1 1/2 teaspoons chopped fresh cilantro
1/2 teaspoon minced jalape�o pepper

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 : 4 Preparation Time :0:00
Categories : Fish/ Seafood National Pasta Association
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Medium Shells, Mostaccioli or other medium
pasta shape -- uncooked
12 ounces cooked, peeled medium shrimp
1 16-ounce can chickpeas (garbanzo beans) -- drained
1 20-ounce can pineapple chunks in juice (reserve 2
tablespoons juice) -- drained
2 large ripe mangoes
OR
2 large peaches -- peeled and diced
1 bunch scallions -- sliced
2 tablespoons chopped fresh cilantro
2 tablespoons 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