recipe collection 47

* Exported from MasterCook *

"Rocky Road" Frozen Pie

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Desserts Pies The J.M. Smucker Company

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup Smucker's Reduced Sugar Strawberry Preserves 1 8-ounce container lite or regular whipped topping -- thawed 1 cup mini marshmallows 1/2 cup mini semi-sweet chocolate chips OR 1/2 cup regular chocolate chips -- coarsely chopped 1/4 cup toasted pecans 1 prepared 8-inch chocolate crumb crust

Place preserves in a chilled, medium mixing bowl. Using a rubber spatula,fold in one cup of the whipped topping and blend well. Gently fold inremaining whipped topping; do not blend thoroughly streaks of topping may�remain.

Quickly stir in marshmallows, chocolate chips and pecans. Spoon intoprepared crust and smooth the top of the pie with a rubber spatula.

Freeze at least 2 hours or overnight. To serve, cut into wedges.

Source: "The J.M. Smucker Company"T(Freeze): "2:00"

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Per serving: 334 Calories (kcal); 22g Total Fat; (57% calories from fat); 3g Protein; 35g Carbohydrate; 1mg Cholesterol; 198mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 2 Other Carbohydrates

Nutr. Assoc. : 2130706543 1612 4150 2130706543 0 2633 3194 2648


After School Fruit 'N Nut Snack Bread

Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Breads Fleischmann's Yeast Snacks

Amount Measure Ingredient -- Preparation Method

-------- ------------ -------------------------------- 3 cups all-purpose flour (3 to 3 1/2 cups) 1/2 cup chopped dates 1/2 cup chopped dried apricots 1/2 cup chopped walnuts -- toasted 3 tablespoons sugar 1 package Rapid Rise yeast 1 teaspoon salt 1/2 cup milk 1/2 cup water 1/4 cup butter or margarine Confectioners' sugar

In large bowl, combine 1 1/2 cups flour, dates, apricots, walnuts, sugar,undissolved yeast and salt. Heat milk, water and butter until very warm(125 to 130 F); stir into dry ingredients. Stir in enough remaining flour�to make soft dough. Knead on lightly floured surface until smooth andelastic, about 4 to 6 minutes. Cover; let rest 10 minutes.

On lightly floured surface, roll dough to 12-inch circle or 10- 15-inch�rectangle. Place on greased pizza pan or baking sheet. Bake at 400 F for�20 minutes or until done. Remove from pan; cool on wire rack. Siftconfectioners' sugar on top. Cut into wedges, strips, or squares to serve.Serve with whipped cream cheese or creamy peanut butter, if desired.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "1 (12") round flat bread"

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Per serving: 174 Calories (kcal); 6g Total Fat; (28% calories from fat); 4g Protein; 28g Carbohydrate; 9mg Cholesterol; 168mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 14 0 0 0 0 26366 0 0 0 0 27231


Alaska Seafood Pizza

Recipe By :Trinity, Haines, AlaskaServing Size : 8 Preparation Time :0:00Categories : Alaska Seafood Marketing Inst. Fish/ Seafood Pizza

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package pizza crust mix -- (or make your own) 3/4 cup crab meat 3/4 cup tiny shrimp 1/2 cup crushed pineapple

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

Spread pizza dough on to a pizza pan. Top with crab, shrimp, pineapple,mushrooms, olives, green pepper, Mozzarella and Cheddar cheese.

Bake at 350 for 30 minutes.�

Source: "Alaska Seafood Marketing Institute"S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"T(Baking Time): "0:30"

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Per serving: 262 Calories (kcal); 11g Total Fat; (38% calories from fat); 16g Protein; 25g Carbohydrate; 62mg Cholesterol; 350mg SodiumFood Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 4519 0 4812 0 4977 4971 26067 0 2536


All-Star Pork Meatballs

Recipe By :Serving Size : 6 Preparation Time :0:15Categories : Main Dish Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound ground pork 1 tablespoon onion flakes 3/4 teaspoon crushed corn flakes 1/2 teaspoon salt 1/8 teaspoon pepper 1 egg 1/4 cup catsup 3 tablespoons brown sugar 1 teaspoon dry mustard

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

Source:

"National Pork Producers Council"S(Internet address): "http://www.nppc.org"T(Cooking Time): "0:30"

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Per serving: 211 Calories (kcal); 14g Total Fat; (59% calories from fat); 13g Protein; 8g Carbohydrate; 75mg Cholesterol; 354mg SodiumFood Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 5830 0 2871 0 0 0 0 0 0


Almond Honey Crunch

Recipe By :Serving Size : 7 Preparation Time :0:00Categories : Candies The National Honey Board

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup slivered almonds 1/4 cup honey 1 tablespoon butter 1 tablespoon grated orange peel Dash salt 2 1/2 cups corn flakes

Combine almonds, honey, butter, orange peel and salt in heavy frying pan.Cook over low heat, stirring constantly, until almonds are golden. Removefrom heat. Add corn flakes and mix carefully. Spread on buttered bakingsheet. When cool, break into small pieces.

Source: "The National Honey Board"S(Internet address): "http://www.honey.com/"Yield: "3 1/2 Cups"

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Per serving: 210 Calories (kcal); 13g Total Fat; (50% calories from fat); 5g Protein; 23g Carbohydrate; 4mg Cholesterol; 126mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0


Apple Cinnamon Bars

Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Cookies/ Bars/ Brownies Stash Tea

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 cups all-purpose flour 1 1/4 cups powdered sugar 3/4 cup softened butter 1 cup granulated sugar 1 8-ounce package cream cheese 2 eggs 1/2 teaspoon baking powder 1/4 teaspoon salt 1 tablespoon water 12 Stash Apple Cinnamon tea bags

Mix 1 cup flour with 1/4 cup powdered sugar and 1/2 cup butter untilcrumbly. Pat into a greased 13 9-inch baking pan. Bake at 375 degrees�for 7 to 10 minutes or until lightly browned.___________

For the FillingCombine 1 cup granulated sugar and cream cheese. Blend well. Beat in eggs,2 tablespoons of flour, 1/2 teaspoon baking powder, salt, contents of 10Stash Apple Cinnamon tea bags and 2 tablespoons melted butter untilmixture is well blended. Spread over crust in pan. Return to oven for 15to 20 minutes or until set.___________

For Frosting Mix 1 cup powdered sugar, 1 tablespoon soft butter, 1 tablespoon water andthe contents of 2 Stash Apple Cinnamon tea bags until smooth. Spread overthe filled crust while still warm. Let cool.

Source: "Stash Tea"S(Internet address): "http://www.stashtea.com/"Yield: "16 bars"

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Per serving: 258 Calories (kcal); 14g Total Fat; (48% calories from fat); 3g Protein; 31g Carbohydrate; 62mg Cholesterol; 188mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 222 0 0 3218 0 0 0 5263 0


Apple Cinnamon Shake

Recipe By :Serving Size : 1 Preparation Time :0:00Categories : Beverages Desserts Stash Tea

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- FOR EACH 16-OUNCE GLASS 2 cups vanilla ice cream 2 Stash Apple Cinnamon tea bags 1/4 teaspoon cinnamon (optional)

In a blender, mix ingredients until fully blended. (Cut open tea bags andmix contents with ice cream.)

Source: "Stash Tea"S(Internet address): "http://www.stashtea.com/"Yield: "1 16 ounce glass"

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Per serving: 543 Calories (kcal); 29g Total Fat; (46% calories from fat); 10g Protein; 65g Carbohydrate; 116mg Cholesterol; 217mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 4 1/2 Other Carbohydrates

Serving Ideas : Garnish with whipped cream.

Nutr. Assoc. : 0 0 5263 385


Apple-Popcorn Brittle

Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Candies The Popcorn Institute

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 quart popped popcorn* 2 cups apple and cinnamon flavored cereal 1 cup cocktail peanuts 3/4 cup apple juice** 1 cup sugar 1/4 cup light corn syrup 1/2 teaspoon vinegar

1/4 teaspoon salt

In a bowl, toss together popped popcorn, cereal and peanuts. Set aside.

Butter sides of a heavy 2-quart saucepan. In a saucepan, combine applejuice, sugar, corn syrup, vinegar and salt. Cook over medium heat,stirring constantly until sugar dissolves and mixture begins to boil. Cookto hard ball stage (250 degrees Fahrenheit on a candy thermometer).

Remove from heat. Pour syrup over popcorn-cereal-peanut mixture; toss tocoat. Spread in a buttered 15 1/2 10 1/2 1-inch baking pan. Cool until� �hardened. Break into pieces.

Source: "The Popcorn Institute"S(Internet address): "http://www.popcorn.org/mpindex.htm"

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Per serving: 142 Calories (kcal); 5g Total Fat; (27% calories from fat); 3g Protein; 24g Carbohydrate; 0mg Cholesterol; 59mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates

NOTES : *1 ounce of unpopped popcorn kernels (2 tablespoons household measure) makes approximately 1 quart of popped popcorn. **3/4 cup apple pop wine may be used instead of apple juice.Nutr. Assoc. : 1153 0 4405 25 0 0 0 0


Apple-Stuffed Pork Chops


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 pork loin rib chops -- cut 1 1/4-inches thick 1 orange 1 tablespoon butter or margarine 2 tablespoons finely chopped onion 1/2 cup soft breadcrumbs 1/3 cup coarsely chopped apple 1/8 teaspoon rubbed sage 1 Dash pepper 1 tablespoon butter or margarine 2 teaspoons cornstarch 1/8 teaspoon ground cinnamon 2/3 cup apple juice or cider 2 tablespoons raisins

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

cutting through to the other side of the chop. Set aside.

Shred 1 teaspoon orange peel; set peel aside. Squeeze orange, reservingjuice.

For stuffing, in a medium saucepan cook onion in hot butter till tender.Remove from heat; stir in breadcrumbs, apple, 1 tablespoon of the orangejuice, sage and pepper. Fill pocket in each chop with an equal amount ofstuffing. Brush both sides of chops with some of the remaining orangejuice. Place chops in an 8-inch square baking dish. Bake in a 325 F oven�for 25-30 minutes or till tender, basting occasionally with orange juice.

For sauce, in a small saucepan melt 1 tablespoon butter; stir incornstarch and cinnamon, mixing well. Gradually stir in apple juice. Addraisins and the shredded orange peel. Cook over medium heat till thickenedand bubbly, stirring constantly. Serve sauce with chops.

Source: "National Pork Producers Council"S(Internet address): "http://www.nppc.org"T(Cooking Time): "0:30"

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Per serving: 384 Calories (kcal); 17g Total Fat; (40% calories from fat); 21g Protein; 37g Carbohydrate; 78mg Cholesterol; 221mg SodiumFood Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 4576 0 0 0 0 26658 1302 0 0 0 0 25 0


Apricot Honey Oat Bar Cookies

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Cookies/ Bars/ Brownies The National Honey Board

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 cups old-fashioned rolled oats -- uncooked 1/2 cup finely chopped dried apricots 1/2 cup honey 1/4 cup nonfat plain yogurt 2 egg whites 2 tablespoons wheat germ 2 tablespoons all-purpose flour 3 tablespoons butter or margarine -- melted 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla 1/4 teaspoon salt

Spray 8-inch square baking pan with nonstick cooking spray. Combine allingredients in large bowl; mix well. Spread mixture evenly into preparedpan. Bake at 325 F about 25 minutes or until center is firm and edges are�lightly browned. Cool and cut into 2-inch squares.

Serving Size: 2 cookies

Source: "The National Honey Board"S(Internet address): "http://www.honey.com/"Yield: "8 bars"T(Baking time): "0:25"

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Nutr. Assoc. : 0 3090 0 0 3231 0 0 0 0 0 0


Apricot Oatmeal Bars

Recipe By :Serving Size : 24 Preparation Time :0:00Categories : Cookies/ Bars/ Brownies Monitor Sugar

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup dried apricots COOKIE CRUST 1/2 cup soft butter or margarine 1/2 cup Big Chief brown sugar -- firmly packed 1 teaspoon vanilla 1/4 teaspoon baking powder 1 cup quick cooking oatmeal 1 tablespoon flour

In a small saucepan, combine apricots with just enough water to cover.Cook, covered 30 minutes until tender. Drain apricots well. Chop finely,set aside.

Preheat oven to 350 degrees. Lightly grease an 8" 8" inch pan. Make�cookie crust in a large bowl. Beat butter with Big Chief brown sugar untillight and fluffy. With rubber scraper, fold oatmeal into sugar mixture.Using hands, spread mixture evenly over bottom of prepared pan. Bake 15minutes. Let cool.

Make the filling: In a large bowl, beat eggs until light. Beat in BigChief brown sugar, vanilla, and baking powder. With a scraper, fold inapricots, almonds, cup of oatmeal and flour, combining well. Turn intocooled crust. Bake 30-35 minutes or until the top is golden and firm tothe touch. Let cool completely in pan on wire rack.

Description: "A deliciously healthy treat."Source: "Monitor Sugar"S(Internet address): "http://www.monitorsugar.com/"Yield: "24 Bars"

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Per serving: 73 Calories (kcal); 4g Total Fat; (48% calories from fat); 1g Protein; 9g Carbohydrate; 10mg Cholesterol; 46mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 222 0 0 0 970 0


Bacon Bagel Pizzas

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Pizza Rag�

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 plain bagels -- split and toasted OR 6 whole wheat bagels -- split and toasted 1 14-ounce jar Rag Pizza Quick Sauce� 2 cups shredded sharp Cheddar cheese (8 oz.) 12 slices bacon -- cooked and crumbled 1/2 cup sliced stuffed green olives

Preheat oven to 375 degrees F.

Place toasted bagel halves on baking sheet. Spoon about 2 tablespoonspizza sauce onto each bagel half. Evenly sprinkle with cheese. Top withbacon and olives. Bake 15 minutes or until cheese melts.

Source: "Rag "�S(Internet address): "http://www.eat.com/index.html"T(Baking Time): "0:15"

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Per serving: 297 Calories (kcal); 11g Total Fat; (41% calories from fat); 12g Protein; 25g Carbohydrate; 25mg Cholesterol; 715mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 71 0 2130706543 455 2536 0 3584


Banana Kiwi Pudding

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Desserts Pudding The Rice Council

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/3 cups cooked rice 1 1/3 cups skim milk 1 teaspoon vanilla extract 2 tablespoons low-calorie sugar substitute 1 ripe banana 1/4 cup whipping cream -- whipped 2 kiwi fruit -- sliced, for garnish

Cook rice and milk in 2-quart saucepan over medium heat until thick andcreamy, 5 to 8 minutes, stirring frequently.

Remove from heat; cool. Stir in vanilla and sugar substitute. Just beforeserving, mash banana; fold banana and whipped cream into pudding. Garnishwith kiwi fruit slices.

Source: "The Rice Council"S(Internet address): "http://www.usarice.com/domestic/recipes/"

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Per serving: 150 Calories (kcal); 4g Total Fat; (24% calories from fat); 4g Protein; 25g Carbohydrate; 15mg Cholesterol; 42mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 5173 26344 0 0


Banana Split

Recipe By :

Serving Size : 1 Preparation Time :0:00Categories : Desserts Ice Cream/ Frozen Yogurt Turbana Corporation

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 banana Ice cream Whipped cream Cherries Nuts CARAMEL SAUCE 1 cup sugar 1 tablespoon butter 1/3 cup warm water 1 can evaporated milk

Cut a banana in half lengthwise. Cut each half into two. Arrange thebanana pieces in a shallow pudding bowl (preferably a boat shape bowl).Topwith two or three scoops of ice cream. Spoon caramel sauce* over. On eachmound of ice cream, place a dollop of whipped cream. Decorate with acherry or a nut.

To Make Caramel Sauce: Melt sugar and butter over low heat. Keep onstirring until golden brown. Add warm water and keep on stirring untilsmooth. Add the evaporated milk, and keep on stirring until smooth. Servehot or cold.

Source: "Turbana Corporation"S(Internet address): "http://www.turbana.com/index.html"

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


Barbecued Chicken Pasta

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : National Pasta Assn. Pasta Poultry

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 10 ounces Rigatoni, Mostaccioli or other medium pasta shape -- uncooked

1 tablespoon vegetable oil 4 ounces boneless, skinless chicken breast -- cut into 1/2-inch cubes 1/4 cup thin julienne of green bell pepper 1/4 cup thin julienne of red onion 1 teaspoon finely chopped garlic 1/2 cup Marinara or tomato sauce -- preferably homemade 1/4 cup hickory-smoked barbecue sauce 1/2 cup grated Provolone cheese 1/2 cup grated smoked Gouda cheese 3 scallions -- trimmed and sliced thin 1/4 cup whole cilantro leaves (loosely packed)

Prepare pasta according to package directions. Meanwhile, heat oil in alarge skillet over medium heat. Add chicken and saut , stirring�occasionally, until browned on all sides, about 3 minutes. Add bellpepper, onion and garlic and cook until pepper turns bright green, about 1minute. Add Marinara sauce and barbecue sauce and heat just to boiling.Remove from heat.

Drain pasta, reserving 1/4 cup of water and return pasta to the pot. Addchicken mixture and cheese to the pot. Stir over low heat until pasta iscoated with sauce. Add enough of reserved cooking liquid, if necessary, tomake the sauce lightly coat the pasta. Transfer pasta to a serving bowland top with scallions and cilantro.

Source: "National Pasta Association"S(Internet address): "http://ilovepasta.org/"

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Per serving: 464 Calories (kcal); 14g Total Fat; (26% calories from fat); 24g Protein; 60g Carbohydrate; 44mg Cholesterol; 601mg SodiumFood Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 310 0 2314 20088 927180 26351 1506 85 1433 5684 0 26544


Basic Ranch Style Stuffed Eggs

Recipe By :Serving Size : 24 Preparation Time :0:00Categories : California Egg Commission Eggs Snacks Vegetarian

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 12 California Fresh Eggs 1 cup light Ranch dressing 2 tablespoons parsley -- minced 24 tiny parsley sprigs

Hard cook eggs. Cool, shell, then cut in half to make 24 shells. Mashyellows and mix with all other Ingredients except parsley sprigs. Spoonyellow mixture back into shells. Garnish with parsley.

Description: "Kids love them!!"Source: "California Egg Commission"S(Internet address): "http://www.eggcom.com "Yield: "24 halves"

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Per serving: 53 Calories (kcal); 4g Total Fat; (71% calories from fat); 3g Protein; 1g Carbohydrate; 94mg Cholesterol; 115mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 3218 26371 0 1035


Basil-Peanut Butter Chops


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 boneless pork chops -- 1-inch thick 1/2 cup chicken broth 1 stick cinnamon (4 inches) 2 bay leaves 1 tablespoon grated ginger root 1 teaspoon minced garlic Vegetable oil 2/3 cup milk 2 tablespoons peanut butter 1 tablespoon honey 1 teaspoon crushed red pepper 1 medium red bell pepper -- sliced 1/2 cup fresh basil leaves -- chopped coarsely

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

Stir in bell pepper, crushed red pepper, and basil leaves. Continuecooking, uncovered, until sauce thickens slightly. Spoon the sauce overchops.

Source: "National Pork Producers Council"S(Internet address): "http://www.nppc.org"

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Per serving: 245 Calories (kcal); 11g Total Fat; (38% calories from fat); 25g Protein; 13g Carbohydrate; 57mg Cholesterol; 197mg SodiumFood Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 5782 0 2705 0 0 0 0 0 0 0 0 0 0


Beany Pita Pizza

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Ontario White Bean Producers Pizza

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 pita breads (6-inch diameter) 1 14-ounce can beans in tomato sauce 1/2 cup sliced mushrooms 1/3 cup sliced green olives 2 thin pepperoni (1/2 inch/2 cm diameter) -- sliced 1/2 teaspoon dried oregano leaves 2 cups shredded Mozzarella cheese

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

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

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NOTES : Ontario White Bean Producers

4206 Raney Crescent London, Ontario N6L 1C3 Canada Tel: (519) 652-3566 Fax: (519) 652-9607 E-mail: [email protected] Nutr. Assoc. : 4514 255 0 3584 4441 3133 0


Berried Treasure Golden


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 bone-in pork chops -- 3/4-inch thick 1 16-ounce can sauerkraut -- rinsed and drained 1 teaspoon caraway seed 1 16-ounce can whole cranberry sauce 1 8-ounce package cornbread stuffing mix (4 cups) 1 cup water 4 tablespoons butter -- melted

Heat oven to 350 F. Spread sauerkraut in a 13 9 2-inch baking dish.� � �Sprinkle sauerkraut with caraway seed; spread cranberry sauce over.Arrange pork chops on top of cranberry sauce.

In a medium bowl combine stuffing mix, water and melted butter. Dividestuffing mixture among chops, spreading to cover the top of chops. Bake,uncovered, for 45-50 minutes until topping is golden.


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Per serving: 498 Calories (kcal); 18g Total Fat; (31% calories from fat); 23g Protein; 62g Carbohydrate; 62mg Cholesterol; 1127mg SodiumFood Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 4 Other Carbohydrates

Nutr. Assoc. : 9116 0 0 470 2899 0 0


Berry Special Pork Chops

Recipe By :

Serving Size : 4 Preparation Time :0:10Categories : Main Dish Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 boneless pork loin chops -- cut 3/4-inch thick 3/4 cup fresh cranberries 1/4 cup orange marmalade 1/4 teaspoon ground cloves 4 tablespoons honey

Wash cranberries, crush coarsely and mix with marmalade and cloves. Cut adeep pocket in one side of each chop; fill pockets with marmalade mixture.Place chops in a well-greased baking pan. Spoon one tablespoon of honeyover each. Bake at 325 F for 45 minutes, until nicely glazed.�


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Per serving: 276 Calories (kcal); 8g Total Fat; (26% calories from fat); 19g Protein; 33g Carbohydrate; 41mg Cholesterol; 54mg SodiumFood Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates

Nutr. Assoc. : 9116 0 0 0 0


Berry Striped Pops

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Frozen Fruit The National Honey Board

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups strawberries 3/4 cup honey -- divided 6 kiwifruit -- peeled and sliced 2 cups sliced peaches 12 (3-ounce) paper cups or popsicle molds 12 Popsicle sticks

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

sticks and freeze about 30 minutes or until firm. Pour peach pur e into�molds and freeze until firm and ready to serve.

Source: "The National Honey Board"S(Internet address): "http://www.honey.com/"

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Per serving: 107 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 28g Carbohydrate; 0mg Cholesterol; 3mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 779 0 2130706543 2130706543


Berry Zinger

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Beverages Fruit Ice Cream/ Frozen Yogurt Oregon Raspberry & Blackberry

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 cups Oregon blackberries -- fresh or frozen 1/2 cup sugar 1 cup orange juice 4 cups frozen yogurt OR 4 cups vanilla ice cream 2 cups crushed ice Whole berries for garnish Fresh mint leaves -- for garnish (optional)

Crush/pur e berries and strain through a fine sieve to yield approximately�2 cups pur e. (If berries are frozen, partially thaw before crushing.)�Combine pur e with remaining ingredients, blend until smooth and pour into�chilled glasses. Garnish with 2-3 berries, and fresh mint leaves ifdesired.

Description: "As beautiful as it is invigorating, this summer drink is sure to please."Source: "Oregon Raspberry & Blackberry Commission"S(Internet address): "http://www.oregon-berries.com/"

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Per serving: 238 Calories (kcal); 2g Total Fat; (8% calories from fat); 5g Protein; 52g Carbohydrate; 8mg Cholesterol; 53mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 2 1/2 Other Carbohydrates

Nutr. Assoc. : 166 0 0 3479 0 2130706543 0 2130706543 0 0


Big Bunnies

Recipe By :Serving Size : 24 Preparation Time :0:00Categories : Breads Fleischmann's Yeast Holiday

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 5 1/2 cups all-purpose flour (5 1/2 to 6 cups) 1/3 cup sugar 2 packages Fleischmann's Active Dry or Rapid Rise� Yeast 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1 cup milk 1/2 cup water 1/3 cup butter or margarine 2 eggs -- at room temperature 1 8-ounce package chopped dates or pitted dates -- snipped CONFECTIONERS' SUGAR FROSTING 1 cup sifted confectioners' sugar 2 tablespoons milk 1 teaspoon vanilla

In large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast,cinnamon, salt, allspice and nutmeg. Heat milk, water and butter untilvery warm (120 to 130 F). Gradually add to dry ingredients; beat 2 minutes�at medium speed of electric mixer, scraping bowl occasionally. Add eggsand 1/2 cup flour; beat 2 minutes at high speed, scraping bowloccasionally. With spoon, stir in enough additional flour to make softdough. Knead on lightly floured surface until smooth and elastic, about 6to 8 minutes. Place in greased bowl, turning to grease top; cover. Letrise in warm, draft-free place until doubled in size, about 30 to 45minutes. (With Rapid Rise Yeast, cover kneaded dough. Let rest on flouredsurface 10 minutes. Proceed with recipe.)

Punch dough down; turn out onto lightly floured surface. Set aside a fewpieces of dates for eye and mouth; knead in remaining dates. Divide doughinto 2 pieces (one for each bunny).

For each bunny: Halve dough; form 1 half into ball for body. Place onbottom end of greased baking sheet. Flatten slightly. Remove 1/3 ofremaining half; form into ball. Place on baking sheet above and slightly

touching large ball. Flatten slightly. Remove 1/2-inch ball from remainingdough and place on head for nose. Divide remaining dough into 4 equalpieces; roll to 4-inch ropes. Place 2 ropes on body and fold acrossstomach for arms. Shape remaining ropes into ears; place above head andfold one in half. Repeat for second bunny. Cover; let rise in warm,draft-free place until doubled in size, about 30 to 45 minutes.

Bake at 375 F for 25 to 30 minutes or until done. Switch positions of�sheets halfway through baking for even browning. Remove from sheets andcool on wire racks. Brush with Confectioners' Sugar Frosting while warmand add date pieces for eyes and mouths. ____________________

To Make Confectioners' Sugar Frosting

Stir together 1 cup sifted confectioners' sugar, 2 tablespoons milk and1/2 teaspoon vanilla extract; beat until smooth.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "2 Bunnies"

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Per serving: 195 Calories (kcal); 4g Total Fat; (16% calories from fat); 4g Protein; 37g Carbohydrate; 24mg Cholesterol; 82mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 0 0 2662 0 0 20161 0 0


Blue Witch's Brew

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Beverages Fruit Ice Cream/ Frozen Yogurt N.A. Blueberry Council

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/2 cups fresh or frozen, thawed blueberries 1 1/4 cups apple juice 1 cup vanilla ice cream 1/4 cup milk 3/4 teaspoon ground cinnamon

In a blender whirl blueberries, apple juice, ice cream, milk and cinnamonuntil smooth. Serve immediately.

Description:

"Scare up this shake for all your ghosts and goblins on Halloween. You'll have them shouting "yum" instead of "boo!"."Source: "The North American Blueberry Council"S(Internet address): "http://www.webcom.com/bberry/"Copyright: " The North American Blueberry Council"�Yield: "4 cups"

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Per serving: 164 Calories (kcal); 5g Total Fat; (23% calories from fat); 2g Protein; 31g Carbohydrate; 17mg Cholesterol; 42mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 3338 0 0 0 0


Blueberry-Apple Tortillas

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Desserts Fruit N.A. Blueberry Council

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 21-ounce can apple pie filling 1 cup fresh or frozen, thawed blueberries 1 teaspoon vanilla extract 2 tablespoons sugar 1/2 teaspoon ground cinnamon 6 large (7-inch) flour tortillas 2 tablespoons butter or margarine -- melted

In a medium saucepan over medium-low heat, heat apple filling until warm.Stir in blueberries and vanilla; cover to keep warm. In a small bowl mixsugar and cinnamon until combined; set aside. To assemble: Brush eachtortilla generously with melted butter; sprinkle with sugar-cinnamonmixture. Place 1/6 blueberry-apple mixture down center. Fold bottom of thetortilla to partially cover the filling, fold in sides to enclose fillingcompletely. Garnish with additional blueberries and powered sugar, ifdesired.

Description: "Let the kids make these easy, fruity-delicious wraps to treat Mom on Mother's Day. (Dad will love them on his special day, too.)"Source: "The North American Blueberry Council"S(Internet address): "http://www.webcom.com/bberry/"Copyright:

" The North American Blueberry Council"�Yield: "6 tortillas"

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Nutr. Assoc. : 0 3338 0 0 0 1664 0


Bran Banana Bars


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup all-purpose flour 1/4 cup Big Chief golden brown sugar -- packed 1/2 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 1/2 teaspoons cinnamon 1 cup bran flakes -- crushed 1 cup skim milk 2 eggs 1 carrot -- shredded 1 ripe banana -- mashed 1/3 cup chopped walnuts

Preheat oven to 375 degrees. Lightly grease 8 1/2" 8 1/2" baking pan.�

In a medium bowl, combine flour, sugar, baking soda, baking powder, salt,cinnamon and cereal. Mix well. In a small bowl, combine milk, eggs,carrot, banana and walnuts. Add to dry ingredients. Bake for 25-35 minutesor until brown on top. Cut into 12 bars.

Description: "Healthy, low-cal treats!"Source: "Monitor Sugar"S(Internet address): "http://www.monitorsugar.com/"Yield: "12 Bars"

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Per serving: 116 Calories (kcal); 3g Total Fat; (22% calories from fat); 4g

Protein; 20g Carbohydrate; 32mg Cholesterol; 199mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 2005 0 0 0 26344 0


Bread Basket with Easter Eggs


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 5 cups all-purpose flour (5 to 5 1/2 cups) 1/3 cup plus 1 tablespoon sugar 2 packages Fleischmann's Rapid Rise Yeast� 4 teaspoons grated lemon peel 1/2 teaspoon salt 2/3 cup milk 1/3 cup water 1/3 cup butter or margarine 1 egg white 2 eggs -- at room temperature 1 cup chopped or pitted dates -- snipped 1/2 cup sliced almonds -- lightly toasted

Combine 2 cups flour, 1/3 cup sugar, undissolved yeast, lemon peel andsalt. Heat milk, water and butter until very warm (120 to 130 F). Stir� �into dry ingredients. Stir in 2 eggs, dates, 1/4 cup almonds and enoughremaining flour to make soft dough. Knead on floured surface until smoothand elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.

Reserve 1/3 of dough. Divide remaining dough into three pieces; roll eachto 30-inch rope. Braid ropes. Place on greased baking sheet. Form intoring; pinch ends to seal. Divide remaining dough into 8 pieces; form intooval rolls. Place on separate greased baking sheet. Cover wreath androlls; let rise in warm, draft-free place until doubled in size, about 30to 45 minutes.

Beat egg white with 1 tablespoon water; brush on wreath. Sprinkle withremaining sugar and almonds. Bake at 350 F for 15 to 20 minutes for rolls�and 30 to 35 minutes for wreath, or until done. Switch positions of sheetsafter 10 minutes for even browning. Remove from sheets; cool on wireracks. Frost and decorate rolls as desired.

Makes 1 basket and 8 rolls

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"

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Per serving: 357 Calories (kcal); 10g Total Fat; (25% calories from fat); 9g Protein; 59g Carbohydrate; 47mg Cholesterol; 164mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 14 1440 26366 20084 0 0 0 0 0 0 2662 0


Breaded Pork Chops


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 boneless pork loin chops -- 3/4-inch thick 2 tablespoons flour 1/2 teaspoon salt 1/2 teaspoon paprika 1/8 teaspoon pepper 1 egg -- slightly beaten 1 teaspoon Worcestershire sauce 1/2 cup dry bread crumbs 1 tablespoon vegetable oil

In small bowl, combine flour, salt, paprika and pepper.

In another small bowl, combine egg and Worcestershire sauce. Coat chopswith seasoned flour; dip in egg mixture, and coat with crumbs. In largeskillet, heat oil over medium-high heat.

Brown chops on one side until golden brown (about 4 minutes); turn andcontinue cooking for another 4 minutes. Serve hot.


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Nutr. Assoc. : 26384 0 0 0 0 0 0 0 0


Brownie Cobbler

Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Cherry Marketing Institute Desserts

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 21 1/2-ounce package brownie mix 1/2 cup water 1/2 cup vegetable oil 1 egg 1 9-ounce package yellow cake mix -- dry 1/4 cup butter or margarine -- softened 1 21-ounce can cherry filling and topping

Prepare brownie mix according to package directions using water, vegetableoil and egg. Spread dough evenly in a lightly greased 13 9 2-inch� �baking pan.

Bake in a preheated 350 degree oven 15 minutes, or until brownies arehalfway done.

Meanwhile, cut butter into dry cake mix until mixture is crumbly. Removehalf-baked brownies from oven; spoon cherry filling as evenly as possibleover brownie layer. Sprinkle cake mixture over cherry layer. Continuebaking in a 350 degree oven about 50 minutes, or until top is golden�brown and brownies and filling are set. Serve warm with whipped cream orice cream.

Source: "Cherry Marketing Institute"S(Internet address): "http://www.cherrymkt.org/index.html"

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Per serving: 367 Calories (kcal); 18g Total Fat; (41% calories from fat); 3g Protein; 53g Carbohydrate; 20mg Cholesterol; 257mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 3 1/2 Other Carbohydrates

Nutr. Assoc. : 2377 0 0 0 5632 0 2555


Buffalo Chicken Pasta


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound Mostaccioli, Penne or other medium pasta shapes -- uncooked 1 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon black pepper 1 pound boneless, skinless chicken breasts -- cut into 1/2-inch pieces 2 teaspoons vegetable oil -- divided 1 teaspoon hot sauce (1 to 2 teaspoons) 1 cup sliced celery 1/2 cup chopped red onion 1 cup low-fat mayonnaise 1/2 cup low-fat blue cheese salad dressing 3/4 cup skim milk 2 tablespoons blue cheese -- crumbled

Prepare pasta according to package directions. While pasta is cooking,combine paprika, salt, garlic powder and pepper; sprinkle over chicken,stirring to coat. Add 1 teaspoon oil to a large skillet and heat overmedium-high heat. Add chicken to skillet and saut over medium-high heat,�stirring frequently, until chicken is golden brown and cooked through,about 4 minutes. Add hot sauce; cook 1 minute. Remove chicken fromskillet. Add remaining teaspoon of oil to skillet; add celery and onionand saut 2 minutes. �

Combine mayonnaise, dressing and milk in a small bowl. Add to vegetablesin skillet. Add chicken. Stir constantly and cook over medium-low heatuntil thoroughly heated. When pasta is done, drain and return to pot. Addcontents of skillet to pot and mix well. Transfer to serving dish andsprinkle with cheese. Serve immediately.


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Per serving: 411 Calories (kcal); 11g Total Fat; (25% calories from fat); 22g Protein; 54g Carbohydrate; 45mg Cholesterol; 564mg SodiumFood Exchanges: 3 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates

NOTES : *Serve with additional hot sauce if desired.Nutr. Assoc. : 323 0 0 0 0 2314 0 20151 0 927180 0 25058 0 0


Bumpy Banana Dinosaurs

Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Breads Desserts

Fleischmann's Yeast Snacks

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 instant nonfat dry milk 3 tablespoons sugar 1 teaspoon salt 2 packages Fleischmann's Active Dry Yeast -- *see notes� 1 1/4 cups water 2 tablespoons butter or margarine 1 cup mashed ripe bananas -- about 2 bananas 1/3 cup finely chopped walnuts All natural cooking spray 2 raisins 1 egg white beaten with 1 tablespoon water

Combine 1 cup flour, wheat germ, dry milk, sugar, salt and yeast in largebowl. Heat water and butter until very warm (125 to 130 F). Gradually� �add to dry ingredients; beat 2 minutes at medium speed of electric mixer,scraping bowl occasionally. Add banana and 1 cup flour; beat at high speed2 minutes, scraping bowl occasionally. Stir in walnuts and enoughremaining flour to make soft dough.

On lightly floured surface, knead until smooth and elastic, about 8 to 10minutes. Place in bowl coated with cooking spray. Spray top of dough withcooking spray. Cover; let rise in warm, draft-free place until doubled insize, about 45 minutes.

Punch dough down. Divide dough in half; reserve one half for seconddinosaur.

Stegosaurus: Divide dough half into two equal pieces. Shape one piece into8 4-inch half- circle. Place on baking sheet coated with PAM spray.�Gently pull and stretch right corner of dough to form 3 1/2-inch head,tapering end. With sharp knife, make 1-inch cut at end of head to makemouth. Press raisin in head for eye. Gently pull and stretch left cornerof dough to form 6-inch tail, tapering end. Flatten tail slightly andcurve down to form "C". Remove 1/4 of remaining dough piece; divide into 2equal pieces and shape into two 4 1/2 1-inch rectangles. Place adjacent�to body to make legs. Turn up ends to make "L" for feet. Make 2 cuts atthe end of each foot to form toes. Divide remaining dough into 3 equalpieces. Divide one in half; shape into 2 large triangles. Divide one into4 pieces; shape into 4 medium triangles. Divide one into 6 pieces; shapeinto small triangles. Arrange triangles in a row along back of dinosaur,slightly overlapping, with large triangles at center and smaller trianglesat ends near head and tail. Repeat with reserved dough half to make seconddinosaur. Cover; let rise in warm, draft-free place until doubled in size,about 30 minutes.

Carefully redefine shape, if necessary. Brush with egg white mixture. Bakeat 350 F for 30 minutes or until done. Remove from baking sheets and cool�on wire racks. Makes 2 dinosaurs.

Tyrannosaurus Rex: Remove 3/4 of dough half to form 10 4-inch oval.�Place diagonally on baking sheet coated with cooking spray. Gently pulland stretch top of oval to form round, 3-inch diameter head; taper one endto form mouth. Pinch bottom of head to define neck. With sharp knife, make1-inch cut at mouth; open slightly. Press raisin in head for eye. Gentlypull and stretch bottom end of oval to form 6-inch tail; taper end andcurve up to form "C". Remove 1/4 of remaining dough and divide into 2pieces; form into two 5 1-inch strips for arms. Place arms on body below�head and curve down slightly to form hands. With sharp knife, make 2(1/2-inch) cuts for fingers. Divide remaining dough into 2 pieces; forminto two 6 1 1/2-inch strips. Place one strip underneath body, below�arms; place one strip on top of body below the first strip for legs. Turnup ends to make "L" for feet. With sharp knife, make 2 (1/2-inch) cuts ineach foot for toes. Spread toes slightly.

Repeat with reserved dough half to make second dinosaur. Cover; let risein warm, draft-free place until doubled in size, about 30 minutes.

Carefully redefine shape if necessary. Brush with egg white mixture. Bakeat 350 F for 30 minutes or until done. Remove from baking sheets and cool�on wire racks.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "2 Dinosaurs"

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Per serving: 254 Calories (kcal); 4g Total Fat; (13% calories from fat); 7g Protein; 50g Carbohydrate; 4mg Cholesterol; 164mg SodiumFood Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : *To save up to 50% rising time use Fleischmann's Rapid Rise� Yeast. Follow directions except reduce first rising: cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.Nutr. Assoc. : 14 0 4234 0 0 26366 0 0 4111 20187 0 0 3231 0 0


Camp Cook's Casserole

Recipe By :Serving Size : 5 Preparation Time :0:00Categories : Beef One Dish Meal Texas Beef Council

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 pounds lean ground beef -- crumbled 1/2 cup onion -- chopped 3 tablespoons dry taco seasoning mix 14 1/2 ounces Mexican tomatoes (discard 2 tablespoons

liquid) -- chopped 2 15-ounce cans pinto beans 1/3 cup ripe olives -- sliced 3 tablespoons fresh parsley -- chopped 4 ounces Monterey jack cheese -- shredded 1 can cornbread twists 1 egg yolk -- slightly beaten 1 tablespoon water

Saut beef and onion in a 12" cast-iron skillet over medium heat; drain.�

Add taco seasoning, tomatoes, beans, olives and parsley. Sprinkle withcheese.

Twist cornbread strips while shaping in lattice pattern over mixture,making sure strips adhere to sides of dish. Brush twists with mixture ofegg and water.

Bake at 350 F for 15 minutes, or until lightly browned.�

Source: "The Texas Beef Council"S(Internet address): "http://www.txbeef.org/"

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Nutr. Assoc. : 9018 0 5242 351 26002 0 0 0 5698 0 0


Canadian Bacon Pizza

Recipe By :Serving Size : 4 Preparation Time :0:30Categories : Main Dish Nat. Pork Producers Council Pizza Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 tablespoon vegetable oil 1/3 cup chopped green pepper 1/2 cup chopped onion 1 clove garlic -- minced 2 tablespoons chopped fresh parsley 1 10 3/4-ounce can tomato pur e� 1 teaspoon sugar 3/4 teaspoon dried whole oregano 1/4 teaspoon salt 1/4 teaspoon pepper

1 Packaged pizza crust for 12-inch pizza 2 cups shredded Mozzarella cheese 1 cup shredded Cheddar cheese 1 pound ground pork OR 1 pound bulk pork sausage 1/4 cup chopped onion 6 ounces Canadian-style bacon 6 fresh mushrooms -- sliced (6 to 8 mushrooms) 1 green pepper -- sliced into rings 1/4 cup chopped red pepper

Heat oil in a heavy skillet over medium heat. Add green pepper, onion,garlic and parsley; cook, stirring frequently until tender. Add the next 5ingredients. Bring to a boil; reduce heat and simmer about 30 minutes,stirring occasionally.

Spread sauce over pizza crust, leaving a 1/2-inch border around edges.Combine cheeses; sprinkle half of cheese over pizza sauce.

Combine ground pork and 1/4 cup chopped onion in a skillet; cook overmedium heat until meat is browned, stirring to crumble. Drain well onpaper toweling. Spoon half of pork mixture onto pizza.

Layer Canadian-style bacon, mushroom slices and green pepper rings on topof pizza. Sprinkle with the remaining ground pork and chopped red pepper.Bake in a 450 F oven for 10 minutes. Top with the remaining shredded�cheese and bake an additional 10 minutes.


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Per serving: 1059 Calories (kcal); 60g Total Fat; (50% calories from fat); 62g Protein; 69g Carbohydrate; 183mg Cholesterol; 2115mg SodiumFood Exchanges: 3 1/2 Grain(Starch); 9 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 20088 0 0 0 0 0 0 0 0 956 0 0 0 0 2130706543 0 243 0 0 20164


Candy Bar Cookies

Recipe By :Serving Size : 24 Preparation Time :0:00Categories : Chocolate Manufacturers Assn. Cookies/ Bars/ Brownies


-------- ------------ -------------------------------- 1 1/4 cups all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup unsalted butter (1 stick) -- softened 1/2 cup sugar 1 large egg 1 teaspoon vanilla extract 1 cup chocolate-covered candy bars (5 to 6 ounces) -- cut into 1/2-inch pieces

Preheat oven to 325 F. �

Sift flour, baking powder and salt. Set aside. In large bowl using anelectric mixer, beat butter and sugar on medium speed and until mixturelooks fluffy and smooth, about 30 seconds. Mix in egg and vanilla extract.Stop the mixer and scrape bowl with rubber spatula once during thismixing. Decrease speed to low and add flour mixture, mixing just untilflour is incorporated. Gently mix in candy bar pieces.

Drop batter by large tablespoons on baking sheets. Bake 15 minutes, untiltops of cookies are light golden. Reverse baking sheets from top to bottomand front to back after 7 minutes to ensure even baking.

Cool cookies 1 minute on baking sheets. Remove while warm to preventsticking. Cool on wire racks.

Source: "Chocolate Manufacturers Association"S(Internet address): "http://www.candyusa.org/"Yield: "24 cookies"

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Per serving: 123 Calories (kcal); 6g Total Fat; (44% calories from fat); 1g Protein; 16g Carbohydrate; 19mg Cholesterol; 46mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates

NOTES : These not-too-sweet butter cookies are filled with chunks of candy bars that melt into the cookies as they bake. Vary the flavor of the cookies by changing the candy bar.Nutr. Assoc. : 0 0 0 1553 0 0 0 904072 0


Candy Mice

Recipe By :Serving Size : 10 Preparation Time :0:00Categories : Candies Chocolate Manufacturers Assn.


-------- ------------ -------------------------------- 1 large mixing bowl 1 fork 4 tablespoons evaporated milk 3 cups confectioners' sugar Black or red string licorice

Measure evaporated milk into the mixing bowl. Mix confectioners' sugarslowly into the milk using the fork until all the sugar has been added.

Knead it with your hands until the mixture becomes smooth and easy tohandle.

Shape mixture to resemble mice. Use licorice for whiskers and eyes. Youcan also add a few drops of food coloring to change the color of yourmice.

Makes approximately 10 small mice.

Description: "This is a fun activity for kids."Source: "Chocolate Manufacturers Association"S(Internet address): "http://www.candyusa.org/"Yield: "10 mice"

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Per serving: 149 Calories (kcal); 1g Total Fat; (3% calories from fat); trace Protein; 36g Carbohydrate; 2mg Cholesterol; 7mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 2788 3922


Caramel Apple Pork Chops


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 boneless pork chops -- 3/4-inch thick Vegetable oil 2 tablespoons brown sugar 1/4 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon ground mace 1/8 teaspoon ground nutmeg 2 tablespoons butter

2 medium tart red apples -- cored and sliced into 1/2-inch wedges 3 tablespoons chopped pecans

Heat a large heavy skillet over medium-high heat. Brush chops lightly withoil and cook for 5-6 minutes, turning occasionally, until evenly brownedon both sides. Remove chops to a serving platter; keep warm.

In a small bowl combine brown sugar, salt, pepper, mace and nutmeg. Addbutter to skillet; stir in brown sugar mixture and apples. Cover and cookfor 3-4 minutes or just until apples are tender. Remove apples with aslotted spoon and arrange on top of pork chops; keep warm.

Continue cooking mixture in skillet, uncovered, until sauce thickensslightly. Spoon the sauce over the apples and chops. Sprinkle with pecans.


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Per serving: 288 Calories (kcal); 16g Total Fat; (50% calories from fat); 22g Protein; 14g Carbohydrate; 82mg Cholesterol; 247mg SodiumFood Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 5788 0 0 0 0 0 0 0 5260 0


Caramel Candy Popcorn Balls

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Candies Monitor Sugar

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup Big Chief brown sugar 1/4 cup water 1 tablespoon whole milk 4 cups popped corn

Dissolve Big Chief brown sugar in water. Stir and bring to boil. Once BigChief brown sugar dissolves, stop stirring and boil for another 5 minutes(mixture will begin to thicken). Remove from heat and stir in milk. Coolto room temperature. Pour over popcorn. Spray hands with nonstick cookingspray and form balls.

Description: "Big Chief Brown Sugar, water, milk, and popcorn is all it takes!"Source: "Monitor Sugar"S(Internet address):

"http://www.monitorsugar.com/"Yield: "8 Popcorn Balls"

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Per serving: 63 Calories (kcal); 2g Total Fat; (22% calories from fat); 1g Protein; 12g Carbohydrate; trace Cholesterol; 53mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 1155


Caramel Honey Apples

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Candies Fruit The National Honey Board

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup packed brown sugar 1/2 cup butter or margarine 1/2 cup honey 1/4 cup heavy cream 1/4 teaspoon ground cinnamon 1/3 cup chopped nuts 6 small apples with sticks (4 to 6 oz. each)

Combine all ingredients except apples and nuts in 2-quart saucepan. Cookover medium-high heat to 265 F; stir constantly. Remove from heat. Cool 5�minutes. Holding apple by stick, roll in hot honey mixture to coat; rollbottom of apple in nuts if desired. Place on waxed paper squares to cool.Repeat with remaining apples.

Makes 5 to 6 apples.


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Per serving: 524 Calories (kcal); 24g Total Fat; (39% calories from fat); 2g Protein; 82g Carbohydrate; 55mg Cholesterol; 176mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 4 1/2 Fat; 4 Other Carbohydrates

Nutr. Assoc. : 0 222 0 720 0 0 30


Caramel-Nut Popcorn Crunch


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/2 quarts popped popcorn 1 cup pecans 1/2 cup butter 1/2 teaspoon baking soda 1 cup brown sugar 1/4 cup light corn syrup 1/2 teaspoon salt

Spread popped popcorn and nuts in a large shallow pan and place in apreheated 250-degree Fahrenheit oven.

Combine butter, brown sugar, syrup and salt in a saucepan. Cook overmedium heat, stirring until sugar dissolves. Wash sugar from sides of panwith a wet brush. Boil until mixture reaches 248 degrees (firm ball stageon candy thermometer), about 5 minutes.

Remove from heat and stir in soda. Pour mixture over corn and nuts,stirring gently to coat. Return glazed popcorn and nut mixture to oven andbake 45 minutes, stirring every 15 minutes. When cooled, pack in airtighttins.

Source: "The Popcorn Institute"S(Internet address): "http://www.popcorn.org/mpindex.htm"Yield: "2 1/2 Quarts"

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Per serving: 262 Calories (kcal); 17g Total Fat; (55% calories from fat); 2g Protein; 29g Carbohydrate; 25mg Cholesterol; 279mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 2025 0 0 0 0 0 0


Carrot Date Loaf


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

In large bowl, combine 1 1/2 cups all-purpose flour, sugar, salt,cinnamon, allspice and undissolved yeast.

Heat water, milk and butter to 120 to 130 F. Butter does not need to� �melt. Gradually add to dry ingredients; beat 2 minutes at medium speed ofelectric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour;beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stirin carrots, dates, whole wheat flour and enough additional all-purposeflour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 4 to 5minutes. Cover; let rest 20 minutes (10 minutes for Rapid Rise Yeast).

Divide dough in half. Roll each half to 12 12 10-inch triangle. Roll� �up from one 12-inch side into loaf, tapering one end to make carrot shape.Pinch seams and ends to seal. Place seam side down on greased bakingsheet. With sharp knife, make 4 diagonal slashes on top of each loaf.Cover; let rise until doubled in size, about 30 minutes.

Bake at 375 F for 30 minutes or until done. Remove from sheet and cool on�wire racks.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "1 loaf"T(Baking Time): "0:30"

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Per serving: 238 Calories (kcal); 3g Total Fat; (11% calories from fat); 7g Protein; 47g Carbohydrate; 22mg Cholesterol; 212mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

NOTES : To serve, place celery stem at wide end of each loaf to make top

of carrot. Nutr. Assoc. : 14 0 0 0 0 26366 0 0 0 0 0 2662 0 2130706543


Cheese "Steak" Pizza

Recipe By :Serving Size : 8 Preparation Time :0:30Categories : Beef Main Dish Pizza Texas Beef Council

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound ground beef 1 small green or red bell pepper -- thin strips 1 small onion (separated into rings) -- thinly sliced 16 ounces Italian bread shell (approximately 12" diameter) 2 cups low-moisture part-skim Mozzarella cheese -- shredded

Heat oven to 400 F. In large skillet, brown ground beef over medium heat 6�minutes. Add bell pepper and onion; cook 3 to 4 minutes or until beef isno longer pink and vegetables are crisp-tender. Season with 3/4 teaspoonsalt and 1/2 teaspoon pepper.

Place bread shell on baking sheet. Remove beef and vegetables from skilletwith slotted spoon; arrange on top of bread shell. Sprinkle with cheese.Bake 8 to 10 minutes or until cheese is melted; cut into 8 wedges.


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Per serving: 413 Calories (kcal); 23g Total Fat; (50% calories from fat); 23g Protein; 28g Carbohydrate; 63mg Cholesterol; 487mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 2236 26410 956 921


Cheese and Sausage Pan Pizza

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Fleischmann's Yeast Pizza


-------- ------------ -------------------------------- DOUGH 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 All natural no-stick cooking spray Cornmeal FILLING 3 14 1/2-ounce cans whole Italian tomatoes -- drained 3 cups grated Mozzarella cheese 1 1/2 pounds reduced fat sausage 1 1/2 teaspoons oregano leaves -- crushed 1 1/2 teaspoons fennel seeds -- crushed 1/4 cup grated Parmesan cheese

Make dough: In large bowl, combine 2 cups flour, undissolved yeast andsalt. Stir water and oil into dry ingredients. Stir in enough remainingflour to make soft dough. On lightly floured surface, knead until smoothand elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10minutes.

Spray 14- 2-inch deep-dish pizza pan or two 9-inch round cake pans with�cooking spray; sprinkle with cornmeal. On lightly floured surface, rollpizza dough to one 16-inch circle to fit large pan or to two 12-inchcircles to fit cake pans. Press dough on bottom and 1 1/2 inches upside(s) of pan(s).

Make filling: Coarsely chop tomatoes; drain well and squeeze to removeexcess moisture. Set aside. Evenly sprinkle Mozzarella cheese on bottom ofdough-lined pan(s). Crumble sausage over cheese. Top with tomatoes,oregano, fennel and Parmesan cheese.

Place pizza(s) in preheated 500 F oven. Immediately reduce heat to 400 F.� �Bake for 40 to 50 minutes or until crust is golden brown and sausage iscooked through. Remove from oven; cool on wire rack for 10 minutes beforeserving.

Makes 1 (14-inch) or 2 (9-inch) deep-dish pizzas


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Nutr. Assoc. : 0 14 26366 0 3728 986 0 0 0 0 2470 26153 26498 1016 0 0


Cheese and Wiener Burritos

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Burrito Tortilla Industry Association

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 (6-inch) flour tortillas 8 wieners 8 ounces shredded Cheddar cheese 1/2 cup sliced green onions 1/2 cup taco sauce

Heat wieners as directed on package. Heat tortillas. Place 1 hot wiener onlower third of each tortilla. Sprinkle each wiener with 1/4 cup of thecheese, about 1 tablespoon of green onions and about 1 tablespoon tacosauce. Fold in sides and roll up.

Grill on foil-lined grate over medium heat for 2 to 3 minutes or untilcheese is melted. Serve immediately with additional taco sauce.

Source: "The Tortilla Industry Association"S(Internet address): "http://www.tortilla-info.com/"Yield: "8 burritos"

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Nutr. Assoc. : 1664 3725 0 0 0


Cheese Nut Halibut

Recipe By :Margie, Juneau, AlaskaServing Size : 6 Preparation Time :0:00Categories : Alaska Seafood Marketing Inst. Fish/ Seafood Main Dish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup butter or margarine 4 pounds halibut 1 1/2 teaspoons garlic powder 1/2 teaspoon dill

1 1/2 cups shredded Cheddar cheese Slivered almonds -- for garnish

Take a 13 9 2" baking dish. Melt 1/2 cup butter in the dish. Put the� �halibut on top of the melted butter, sprinkle with garlic powder and dill.Spread 11/2 cups shredded cheese on top of the halibut.

Garnish with nuts, chopped or slivered. Bake at 350 for 45 minutes or�until fish can be separated easily with a fork.

Source: "Alaska Seafood Marketing Institute"S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"T(Baking Time): "0:45"

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Nutr. Assoc. : 0 0 0 0 0 0


Cheesy Ham and Macaroni


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1.8-ounce package white sauce mix* 2 cups milk 1/2 cup grated Parmesan cheese (2 ounces) 1/2 cup American cheese (2 ounces) -- cubed 1/8 teaspoon ground pepper 1 7-ounce package macaroni -- cooked according to package directions, drained 1 1/2 cups cubed full-cooked ham (use leftover ham if available) 1 cup frozen green peas -- thawed (optional)

In a large saucepan stir together white sauce mix and milk. Followingpackage directions, cook until thickened.

Stir in cheeses and pepper. Add macaroni, ham and peas and cook, stirringuntil heated through. Serve hot.

Source: "National Pork Producers Council"

S(Internet address): "http://www.nppc.org"

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Per serving: 358 Calories (kcal); 14g Total Fat; (35% calories from fat); 20g Protein; 38g Carbohydrate; 45mg Cholesterol; 1062mg SodiumFood Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : *If you want to make a white sauce from scratch, melt 3 tablespoons butter in a sauce pan. Stir in 1/4 cup flour and cook until mixture bubbles. Stir in 2 cups milk and cook, stirring until thickened.Nutr. Assoc. : 5550 0 3562 20 0 0 2819 0


Cherry Chewbilees

Recipe By :Serving Size : 27 Preparation Time :0:00Categories : Cherry Marketing Institute Cookies/ Bars/ Brownies

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup margarine -- softened 3/4 cup granulated sugar 3/4 cup firmly packed brown sugar 2 eggs 1 teaspoon vanilla extract 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 2/3 cups coarsely chopped white chocolate OR 1 2/3 cups vanilla milk chips 1 1/2 cups dried tart cherries 1 cup cashews -- coarsely chopped

Combine margarine, granulated sugar, brown sugar, eggs and vanilla in alarge mixing bowl. Beat with an electric mixer on medium speed untilthoroughly mixed.

Combine flour and baking soda; gradually add flour mixture to buttermixture. Stir in white chocolate, dried cherries and cashews. Drop byrounded tablespoonfuls onto ungreased baking sheets.

Bake in a preheated 350 degree oven 10 to 12 minutes, or until lightgolden brown. Do not overbake. Let cool on wire racks; store in a tightlycovered container. These cookies freeze well.

Description: "Beyond ordinary, try these cookies made with extraordinary dried cherries!"Source: "Cherry Marketing Institute"

S(Internet address): "http://www.cherrymkt.org/index.html"Yield: "4 1/2 Dozen"

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Per serving: 202 Calories (kcal); 10g Total Fat; (41% calories from fat); 3g Protein; 28g Carbohydrate; 14mg Cholesterol; 134mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 3218 0 0 0 2130706543 0 0 26525 0


Cherry Chip Cookies

Recipe By :Serving Size : 27 Preparation Time :0:00Categories : Cherry Marketing Institute Cookies/ Bars/ Brownies

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup butter or margarine -- softened 3/4 cup granulated sugar 3/4 cup firmly packed brown sugar 1 teaspoon vanilla extract 2 eggs 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 10-ounce package vanilla milk chips (about 1 2/3 cups) 1 cup broken, salted cashews 1 1/2 cups dried tart cherries

In a large mixer bowl, combine butter, granulated sugar, brown sugar,vanilla and eggs. Mix with electric mixer on medium speed until thoroughlycombined. Combine flour and soda; gradually add flour mixture to buttermixture. Stir in vanilla milk chips, cashews and dried cherries. Drop byrounded tablespoonfuls on ungreased baking sheets.

Bake in a preheated 375 degree oven 12 to 15 minutes, or until lightgolden brown. Cool on wire racks and store in an airtight container.

Source: "Cherry Marketing Institute"S(Internet address): "http://www.cherrymkt.org/index.html"Yield: "4 1/2 dozen"

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Per serving: 255 Calories (kcal); 13g Total Fat; (43% calories from fat); 3g Protein; 34g Carbohydrate; 32mg Cholesterol; 125mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 3218 0 0 927 2505 26525


Cherry Chocolate Blowout

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Cherry Marketing Institute Desserts

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 21 1/2-ounce package brownie mix 1 21-ounce can cherry filling and topping 1/3 cup hot fudge topping -- slightly warm 2 tablespoons chopped peanuts

Prepare brownie mix according to package directions. Divide batter between2 greased 13 9 2-inch baking pans; spread batter evenly. Bake in a� �preheated 350 oven 15 to 20 minutes, or until brownies are done. Do not�overbake. Let cool.

Cut one pan of brownies into 1/2-inch cubes. Spread cherry filling evenlyover remaining pan of brownies. Sprinkle brownie cubes over cherryfilling. Drizzle fudge topping over brownie cubes. Sprinkle with peanuts.Cut into squares.

Serving size: 1 (3-inch) square

Description: "Even the kids can help prepare this easy dessert."Source: "Cherry Marketing Institute"S(Internet address): "http://www.cherrymkt.org/index.html"

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Nutr. Assoc. : 2377 2555 0 0


Cherry Cupcakes

Recipe By :

Serving Size : 24 Preparation Time :0:00Categories : Cakes Cherry Marketing Institute

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 18 3/4-ounce package chocolate cake mix 3 eggs 1 1/3 cups water 1/2 cup vegetable oil 1 21-ounce can cherry pie filling and topping 1 16-ounce can vanilla frosting

Prepare cake mix according to package directions, adding eggs, water andoil. Pour batter into 24 paper-lined muffin-pan cups, filling two-thirdsfull.

Remove 24 cherries from cherry filling; set aside. Spoon a generousteaspoon of remaining cherry filling onto the center of each cupcake.

Bake at in a preheated 350 degree oven 20 to 25 minutes. Cools in pans onwire rack for 10 minutes. Remove from pan. Let cool completely. Frost eachcupcake with vanilla frosting. Garnish each cupcake with reservedcherries.

Description: "These taste treats are a natural for school parties or tailgate celebrations."Source: "Cherry Marketing Institute"S(Internet Address): "http://www.cherrymkt.org/index.html"Yield: "24 cupcakes"T(Bake time): "0:25"

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Per serving: 251 Calories (kcal); 12g Total Fat; (40% calories from fat); 2g Protein; 37g Carbohydrate; 23mg Cholesterol; 209mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 2 1/2 Other Carbohydrates

Nutr. Assoc. : 0 3218 0 0 2555 0


Cherry Peanut Pizzaz

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Appetizers/ Snacks Cherry Marketing Institute


-------- ------------ -------------------------------- 2 cups lightly salted peanuts 1 cup dried tart cherries 2 tablespoons Worcestershire sauce 1/2 teaspoon garlic powder 1/2 teaspoon seasoned salt -- or to taste 1/2 teaspoon ground cumin 1/4 teaspoon ground red pepper (cayenne pepper) -- or to taste Vegetable oil

Combine peanuts and cherries in a medium bowl. In a small bowl, combineWorcestershire sauce, garlic powder, seasoned salt, cumin and red pepper;mix well. Pour over peanut mixture; stir to coat.

Heat 1 or 2 teaspoons of oil in a large skillet over medium heat. Addpeanut mixture. Cook, stirring constantly, 3 to 4 minutes, or untilpeanuts are light brown. Do not allow mixture to burn. Add more oil, ifneeded. Remove from heat. Spread on waxed paper or aluminum foil to cool.Store in a tightly covered container.

Description: "This is an easy-to-prepare snack, perfect for holiday parties or gift giving."Source: "Cherry Marketing Institute"S(Internet recipes): "http://www.cherrymkt.org/index.html"Yield: "3 cups"

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Per serving: 362 Calories (kcal); 24g Total Fat; (56% calories from fat); 13g Protein; 29g Carbohydrate; 0mg Cholesterol; 175mg SodiumFood Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 4 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 4405 26525 0 0 0 0 2514 0


Chewy Chocolate Hazelnut Cookies

Recipe By :Serving Size : 24 Preparation Time :0:00Categories : Cookies/ Bars/ Brownies Dundee Hazelnuts The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 cups butter or margarine -- softened 1/3 cup vegetable oil 1 1/4 cups brown sugar 1 1/4 cups white sugar 2 large eggs 2 1/2 teaspoons vanilla extract

1 3/4 cups all-purpose flour 3/4 cup whole wheat flour 1 cup cocoa 1 1/2 teaspoons baking soda 1/2 teaspoon salt 2 1/2 cups roasted and chopped Oregon hazelnuts

In a mixing bowl, cream butter, oil and sugars until light and fluffy,about 2 minutes. Beat in eggs and vanilla. In separate bowl, combineflours, cocoa, baking soda and salt. Gradually blend into creamed mixture.Stir in hazelnuts. Drop by tablespoons onto ungreased baking sheet. Bakein a 350 degree oven for 8 to 9 minutes. (Do not overbake; cookies will besoft.) Cool slightly before removing from sheet.

Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry"S(Internet address): "http://www.teleport.com/~nuts/index.html"Yield: "4 dozen cookes"

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Per serving: 333 Calories (kcal); 23g Total Fat; (58% calories from fat); 5g Protein; 32g Carbohydrate; 41mg Cholesterol; 230mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 1440 3218 0 0 0 0 0 0 3677


Chicken and Bean Baked Tortillas

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Main Dish Ontario White Bean Producers Poultry Wrap Recipes

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups cooked white pea beans 2 cups diced cooked chicken breast meat -- * see note 1 cup medium or hot chunky salsa 1 1/2 cup grated cheddar cheese OR 1 1/2 cups grated Monterey Jack cheese 6 (10-inch) flour tortillas

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


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Per serving: 560 Calories (kcal); 19g Total Fat; (30% calories from fat); 39g Protein; 58g Carbohydrate; 79mg Cholesterol; 732mg SodiumFood Exchanges: 3 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

NOTES : *smoked chicken or turkey works well Alternative: Add finely chopped jalape os, minced garlic or green� onions for spicier tortillas. An excellent source of Niacin, Folate, Phosphorus & Magnesium.� A good source of Vitamin B6, Vitamin B12, Iron, Calcium & Zinc.� A high source of dietary fibre.� ____________________ Ontario White Bean Producers 4206 Raney Crescent London, Ontario N6L 1C3 Canada Tel: (519) 652-3566 Fax: (519) 652-9607 E-mail: [email protected] Nutr. Assoc. : 5513 2806 1325 2130706543 0 26152 3310


Chicken Tortilla Casserole

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Casseroles Poultry Rag�

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


In a large skillet, thoroughly brown chicken strips in vegetable oil;drain fat. Add garlic and onion; saut until tender. Add sauce, olives,�chilies, corn, chili powder and oregano. Simmer, covered, 15 minutes,stirring occasionally.

Spoon mixture into a 13 9-inch baking dish. Evenly top casserole with�crushed tortilla chips and cheese. Bake, uncovered, 10 minutes or untilbubbly.


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Nutr. Assoc. : 26035 0 0 0 457 0 3577 2887 0 0 0 0


Chile Corn Pudding

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Nat. Pork Producers Council Pudding Side Dish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups fresh corn kernels (from 6 ears) OR 1 16-ounce can corn kernels -- drained 4 eggs 1 cup milk 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground red pepper (cayenne) 1 3 ounce can chopped green chilies -- drained

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

Serve warm or at room temperature.


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Per serving: 91 Calories (kcal); 4g Total Fat; (33% calories from fat); 5g Protein; 11g Carbohydrate; 98mg Cholesterol; 178mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 3357 0 2130706543 0 0 0 0 272 20197


Chili-Mac

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Beef National Pasta Assn. Pasta

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound Elbow Macaroni, Rotini or other medium pasta shape -- uncooked 1 pound lean ground beef 3 tablespoons olive oil OR 3 tablespoons vegetable oil 1 28-ounce can tomatoes with juice 1 quart tomato juice 2 cups chopped onions 3 cloves garlic 1 teaspoon salt 1 tablespoon chili powder 1 teaspoon ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon pepper 1 bay leaf 1 20-ounce can red kidney beans -- drained

Cook pasta according to package directions; drain. In a Dutch oven orlarge skillet, brown beef in oil, stirring frequently. Add undrainedtomatoes, tomato juice, onions, garlic, salt and remaining seasonings.Cover and simmer for 45 minutes. Stir in kidney beans. Cook for anadditional 30 minutes. Remove bay leaf.

Meanwhile, gradually add cooked pasta to the chili. Serve in bowls.


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Per serving: 484 Calories (kcal); 14g Total Fat; (24% calories from fat); 24g Protein; 68g Carbohydrate; 35mg Cholesterol; 1140mg SodiumFood Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 26044 9018 0 0 2130706543 2470 0 0 0 0 0 0 0 0 0 1236


Chococream Hazelnut Balls

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Candies Dundee Hazelnuts The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup finely chopped Oregon hazelnuts 1 cup vanilla cookie crumbs 1 cup powdered sugar 2 tablespoons cocoa 2 tablespoons corn syrup 1/4 cup cream 1/2 teaspoon vanilla

Combine all ingredients and mix well. The mixture should be moist to thetouch. Roll into balls about the size of a walnut. Roll in powdered sugaror finely chopped hazelnuts. Store for at least 2 days in coveredcontainer.

Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry"S(Internet address): "http://www.teleport.com/~nuts/index.html"Yield: "2 dozen balls"

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Nutr. Assoc. : 3677 5410 0 0 0 0 0


Chocolate Bunny Bread

Recipe By :

Serving Size : 12 Preparation Time :0:00Categories : Breads Fleischmann's Yeast Holiday Snacks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- DOUGH 3 1/4 cups all-purpose flour (3 1/4 to 3 3/4 cups) 2/3 cup sugar 1/3 cup unsweetened cocoa powder 2 packages Fleischmann's Rapid Rise Yeast� 3/4 teaspoon salt 2/3 cup milk 1/4 cup 1% milk -- cut up 1/4 cup water 1 egg 1 tablespoon pure vanilla extract 1/3 cup milk chocolate chips -- * see notes OR 1/3 cup peanut butter chips DECORATIONS -- (optional) Jelly beans Decorating icing Carrot

To make dough: In large bowl, combine 1 cup flour, sugar, cocoa powder,undissolved yeast and salt. Heat milk, butter and water until very warm(120 to 130 F). Gradually add to dry ingredients; beat 2 minutes at medium�speed of electric mixer, scraping bowl occasionally. Add egg, vanilla and1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.With spoon, stir in enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 4 to 6minutes. Cover; let rest 10 minutes.

Divide dough in half. For body, knead chocolate morsels into 1 half; forminto ball. Place on bottom end of greased large baking sheet; flatten tomake 5-inch round.

For head, remove 1/3 of remaining half; form into ball. Place on pan abovebody; flatten slightly, pinching to attach. For nose, pinch off 1/2-inchball from remaining dough; place on center of head.

Divide remaining dough into 4 equal pieces; roll each to form 6-inch rope.For arms, arrange 2 ropes across body; attach by tucking one end of eachunder body.

Shape remaining ropes into ears; arrange above head. Attach by tucking oneend of each under head. Cover; let rise in warm, draft-free place untildoubled in size, about 30 to 45 minutes.

Bake at 350 F for 45 to 50 minutes or until done, covering with aluminum�foil after 20 minutes to prevent excess browning. Remove from pan; cool onwire rack. Decorate as desired.

Source:

"Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "1 Bunny"

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NOTES : * Raisins can be substituted for milk chocolate morsels, if desired.Nutr. Assoc. : 0 14 0 0 26366 0 0 4098 0 0 5403 0 0 2130706543 0 0 767 2421 0


Chocolate Chip Muffin Tops

Recipe By :Serving Size : 55 Preparation Time :0:00Categories : Breakfast/ Brunch California Egg Commission

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound butter -- softened 2 cups granulated sugar 7 cups all purpose flour 22 ounces (weight) liquid or frozen whole eggs OR 12 large California Fresh Eggs 7 teaspoons baking powder 1 teaspoon salt 1 quart buttermilk 2 pounds chocolate chips


Grease muffin top pans.

Cream butter and sugar together. Add eggs and beat until smooth.

Separately mix flour, baking powder and salt.

Gradually add dry ingredients and buttermilk and blend well.

Fold in chocolate chips.

Fill muffin cups with batter.

Bake 20-25 minutes.

Source:

"California Egg Commission"S(Internet address): "http://www.eggcom.com "

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Nutr. Assoc. : 0 0 14 2130706543 0 26310 0 0 0 0


Chocolate Covered Words

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Candies Chocolate Manufacturers Assn. Sauces

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 7 1/2-ounce jar marshmallow cream 1/2 cup heavy whipping cream 12 ounces semisweet chocolate pieces 1/4 cup creamy peanut butter

Directions if you use a Microwave: Place marshmallow cream in 2-quartmicrowave-safe bowl. Gradually stir in heavy cream; add chocolate pieces.Microwave on HIGH 2 minutes; stir well. Add peanut butter and stir untilwell blended. Pour into fondue pot or small chafing dish and keep warmwhile serving.

Directions if you use the Oven: Place marshmallow cream in mediumsaucepan. (Ask an adult to help supervise turning on the burner andstirring.) Gradually stir in heavy cream. Add chocolate pieces. Stirconstantly over low heat until smooth. Remove from heat; add peanut butterand stir until well blended. Pour into fondue pot or small chafing dishand keep warm while serving. ______________________

To make Fondue Dippers Select some foods you want to dip into the chocolate sauce. Cut smallsquares of toasted pound cake and/or angel food cake. Choose things likedried apricots, fresh strawberries, grapes, pineapple chunks, apple andpear slices, cut-up banana and mandarin orange sections. (Remember todrain fruit well). Take turns placing or skewering a piece of fruit orcake onto the end of the fondue dipper or tooth-pick and gently dip itinto the chocolate. Voil ! Chocolate-covered food!�_______________________

To make Chocolate WordsLay sheets of wax paper on a flat surface (preferably on a cookie sheet).While chocolate mixture is still warm and "fluid," scoop up a spoonful of

the mixture with a large serving spoon. Gently tilt the spoon over the waxpaper, slowly dribbling a stream of chocolate from the spoon onto the waxpaper. Move your hand as you pour to "write" in a stream of chocolate ontothe wax paper. You can spell out whole words or make individual lettersthat can be arranged to form different words when they have cooled. Letthe poured "chocolate words" cool until hardened, or place in therefrigerator to solidify. The words and letters should easily peel off thewax paper when cooled. Enjoy! Now you can actually "eat your words"!

Description: "We have a delicious creamy chocolate-peanut fondue recipe for you. You can use it as a fondue dip to chocolate-coat your favorite fruits and cakes, or use the warm liquid to spell out letters and words!"Source: "Chocolate Manufacturers Association"S(Internet address): "http://www.candyusa.org/"Yield: "2 cups"

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Per serving: 770 Calories (kcal); 45g Total Fat; (48% calories from fat); 9g Protein; 100g Carbohydrate; 41mg Cholesterol; 122mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 6 1/2 Other Carbohydrates

NOTES : For Chocolate Fondue: Prepare recipe as directed; omit peanut butter and add 1 teaspoon vanilla. For Fondue: You will also need Fondue Dippers, kabob sticks or long tooth-picks. For Chocolate Words: You will need wax paper and several serving spoons.Nutr. Assoc. : 0 0 4886 5011


Chocolate Fluffernutter Bars�

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Cookies/ Bars/ Brownies Marshmallow Fluff�

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 7 1/2-ounce jar Marshmallow Fluff� 2 tablespoons butter or margarine 1/2 cup peanut butter 1 cup chopped roasted peanuts 3 cups Cheerios cereal 1 12-ounce package semisweet-chocolate pieces

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

Place Marshmallow Fluff and butter in a microwave safe bowl. Cook on�HIGH* 1 minute; stir and cook on HIGH* I minute more. Stir in peanutbutter; cook on HIGH* 1 more minute. (Or, combine Fluff and butter in a�medium saucepan over medium-high heat, stirring constantly until Fluff�boils. Stir in peanut butter and cook 1 minute.)

Combine Cheerios, peanuts and half of chocolate pieces in large bowl. Foldin peanut butter-Fluff mixture to coat. Turn into pan. Cover with waxed�paper or plastic wrap and press firmly into pan. Melt remaining chocolatemorsels. Spread on top of bars. Set aside to cool completely.

Source: "Marshmallow Fluff "�S(Internet address): "http://www.marshmallowfluff.com"Yield: "12 Bars"

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Per serving: 372 Calories (kcal); 22g Total Fat; (49% calories from fat); 8g Protein; 42g Carbohydrate; 5mg Cholesterol; 156mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 2 Other Carbohydrates

NOTES : *Based on a 600-watt oven.Nutr. Assoc. : 5776 222 26964 26041 279 4886


Chocolate Mint

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Beverages Stash Tea

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 Stash Peppermint tea bags 6 cups milk 6 tablespoons hot chocolate mix

Place Stash tea bags in bottom of pan. Add milk and heat to just underboiling. Remove tea bags. Place one tablespoon chocolate in each mug andpour one cup of hot minted milk over chocolate. Serve with fresh mint leafor peppermint stick candy.

Source: "Stash Tea"S(Internet address): "http://www.stashtea.com/"

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Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 5263 0 2729


Chocolate Peanut Butter Balls


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups peanut butter 1 stick margarine 1 pound Big Chief powdered sugar 3 cups rice cereal 1 12-ounce package chocolate chips 1/2 block paraffin wax

Mix peanut butter and Big Chief powdered sugar. Mix well. Mix in ricecereal. Make into balls. Melt chocolate and paraffin in double boiler. Dipballs in chocolate and paraffin mixture. Let cool on waxed paper.

Description: "A fitting treat after holiday meals!"Source: "Monitor Sugar"S(Internet address): "http://www.monitorsugar.com/"

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Nutr. Assoc. : 0 0 0 2980 0 0


Chopped BLT Salad Sandwich

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Burgers/ Sandwiches Florida Tomato Committee Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

1 pound fresh Florida tomatoes 4 round hard rolls -- (4-inch) 3/4 cup bottled creamy Caesar salad dressing -- divided 3 cups chopped iceberg lettuce 7 slices bacon -- cooked and crumbled (about 1/2 cup) 1/4 cup sliced green onions (scallions)

Preheat oven to 400 F. Use tomatoes held at room temperature until fully�ripe. Coarsely chop tomatoes (makes about 3 cups); place in a large bowland set aside.

Slice off the top of each roll; remove center of rolls and cut into smallcubes (makes about 3 cups). Place bread cubes on a cookie sheet; toast inoven until golden, about 5 minutes, turning occasionally. Brush inside ofrolls with 2 tablespoons of the creamy dressing. Bake until lightlytoasted, about 5 minutes; set aside.

To the bowl with the tomatoes add lettuce, bread cubes, bacon, greenonions and remaining Caesar dressing; toss until well combined. Spoon intotoasted bread shells. Place tops of rolls overfilling; serve immediately.

Source: "Florida Tomato Committee"Yield: "4 sandwiches"

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Per serving: 472 Calories (kcal); 30g Total Fat; (56% calories from fat); 11g Protein; 40g Carbohydrate; 10mg Cholesterol; 986mg SodiumFood Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates

NOTES : Consider the Chopped BLT Salad Sandwich a recipe that updates one� of America's best-loved sandwiches by following the chopped salad trend of the '90s. Finely chopped ripe, red tomatoes and lettuce are mixed with crumbled bacon, toasted bread cubes and green onions to form the classic sandwich filling. Then crusty hard rolls are spread with Caesar dressing and toasted, allowing the creaminess to sink in before the filling is placed inside.Nutr. Assoc. : 3415 3670 2418 2672 0 20030


Cinnamon French Toast Sticks

Recipe By :Serving Size : 48 Preparation Time :0:00Categories : Breakfast/ Brunch California Egg Commission Eggs

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 48 slices bread -- 1" slices, trimmed 1 3/4 pounds liquid or frozen whole egg OR 16 large California Fresh Eggs

1 cup milk -- skim 1/2 teaspoon nutmeg -- ground 2 teaspoons cinnamon -- ground 2 tablespoons granulated sugar

Slice bread into 4" long pieces 1/2" thick.

Mix eggs with milk.

Blend spices with sugar.

Combine spice mixture with egg mixture.

Dip bread pieces into egg mixture then grill at 350 - 375 degrees F. for2-3 minutes, turning so that toast is browned on all sides.

Source: "California Egg Commission"S(Internet address): "http://www.eggcom.com "

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NOTES : Simple and delicious. Kids love breakfast finger food. Great with syrup or apple sauce.Nutr. Assoc. : 0 2130706543 0 26310 0 0 0 0


Cinnamon Popcorn Crunch


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 quarts popped popcorn -- unsalted 1 6 1/2-ounce can salted mixed nuts 1 pound light brown sugar 1 cup light corn or maple syrup 1/2 cup butter or margarine 1/2 cup water 2 teaspoons salt 1 1/2 teaspoons cinnamon

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

Pour syrup in a fine stream over popcorn and nuts. Stir until popcorn andnuts are evenly coated with syrup. Spread out on large buttered surface orwaxed paper. Separate into bite-size portions with forks. Cool.

Source: "The Popcorn Institute"S(Internet address): "http://www.popcorn.org/mpindex.htm"Yield: "4 1/2 Quarts"

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Per serving: 270 Calories (kcal); 11g Total Fat; (35% calories from fat); 2g Protein; 43g Carbohydrate; 14mg Cholesterol; 302mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 2 1/2 Other Carbohydrates

Nutr. Assoc. : 2025 910 0 866 0 0 0 0


Cinnamon Rollie Pollie

Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Breakfast/ Brunch California Egg Commission Eggs

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 24 slices bread -- leftover torn in 2" pieces 2 tablespoons cinnamon (if using cinnamon rolls omit) 1 cup granulated sugar 22 ounces (weight) liquid or frozen whole egg OR 12 large California Fresh Eggs 3 quarts milk -- 2% or skim 2 tablespoons vanilla


Blend cinnamon and sugar, add eggs, milk and vanilla and mix well.

Pour over bread pieces and toss to coat.

Place in 3" deep 1/2 steam table pan. Let stand 20-25 minutes. Bake 35-40minutes.

Let cool for at least 15 minutes.

Serve with low fat yogurt and fruit topping.

Source: "California Egg Commission"S(Internet address):

"http://www.eggcom.com "

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NOTES : A great way to use up stale or leftover pastries - use croissants, cinnamon rolls, danish or bread.Nutr. Assoc. : 0 385 0 2130706543 0 3218 0 0


Crab Calzone

Recipe By :Andrea, Cordova, AlaskaServing Size : 5 Preparation Time :0:00Categories : Alaska Seafood Marketing Inst. Cheese Fish/ Seafood Main Dish

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package hot roll mix 1 1/4 cups hot water 2 tablespoons vegetable oil 1 cup Ricotta cheese 1 cup grated Mozzarella cheese 1 8-ounce package cream cheese -- softened 1/2 pound crab meat 4 chopped green onions 1 clove garlic -- minced fine 1 small can chopped olives 1 tablespoon chopped parsley OR 1 teaspoon dried parsley

In large bowl, combine flour mixture and yeast from hot roll mix. Stir inwater and oil until moistened. Turn dough out onto lightly flouredsurface. With greased hands, shape into ball and knead dough 3 minutes oruntil no longer sticky. Divide dough into 10 equal parts and cover looselywith plastic wrap and cloth towel.

In medium bowl, combine remaining ingredients and mix well. On lightlyfloured surface, roll each ball of dough to an eight inch circle. Spoon1/3 cup filling over half of dough to within 1" of edge. Brush edge withwater. Fold dough in half over filling, press edges to seal and flutedecoratively. Place on greased cookie sheet, and brush with oil. Bake 400for 25-30 minutes, or until brown.

Source: "Alaska Seafood Marketing Institute"S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"T(Baking Time):

"0:30"

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NOTES : Variation: Turn the calzone from a main dish to an appetizer by wrapping 1 tablespoon of the filling in fillo dough wrappers.Nutr. Assoc. : 0 0 0 0 922 0 0 0 0 2678 0 0 2130706543


Cream Cheese and Jam Foldovers

Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Breads Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- Master Sweet Dough 1/2 4-ounce package cream cheese 2 tablespoons sugar ICING 1 cup powdered sugar -- sifted 5 teaspoons milk 1/2 teaspoon vanilla extract

In small bowl, combine cream cheese, softened and sugar; stir to blend.Reserve. Roll dough to 16-inch square; cut into 16 (4-inch) squares. Place1 rounded teaspoon cream cheese mixture in center of each square. Overlaptwo opposite corners of each square over center of cream cheese mixture tomake triangle; pinch to sea

Place on two large greased baking sheets. Cover; let rise in warm,draft-free place until doubled in size, about 20 to 40 minutes.

Bake at 375 F for 15 minutes or until done; switch positions of sheets�halfway through baking for even browning. Remove foldovers from sheets;cool on wire racks. Spoon about 1/2 teaspoon jam on open ends of eachfoldover. Drizzle with Vanilla Icing (recipe follows). ____________________

VANILLA ICING

In small bowl, combine 1 cup powdered sugar, sifted, 4 to 5 teaspoons milkand 1/2 teaspoon vanilla extract. Beat until smooth.


Yield: "16 Foldovers"

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Per serving: 49 Calories (kcal); 1g Total Fat; (23% calories from fat); trace Protein; 9g Carbohydrate; 4mg Cholesterol; 11mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0


Double Apricot-Nut Bread (Large Recipe)


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup water (70 to 80 F)� � 1 6-ounce jar apricot baby food (reserve 1 teaspoon) 2 tablespoons margarine or butter (softened) 3 cups bread flour 2 tablespoons dry milk 2 tablespoons sugar 1 1/2 teaspoons salt 1/4 teaspoon ground nutmeg (1/4 to 1/2 teaspoon) 2 teaspoons Fleischmann's Rapid Rise yeast� 1/2 cup quartered dried apricots 1/2 cup coarsely chopped toasted almonds OR 1/2 cup chopped cashews GLAZE 1/2 cup powdered sugar Dash nutmeg 1 teaspoon apricot baby food 1 teaspoon milk

Measure all ingredients (except Glaze) exactly and place in bread machinepan in the order that the bread machine manufacturer suggests, reserving 1teaspoon of the baby food for Glaze. To measure flour, spoon into standarddry-ingredient measuring cup and level with a knife. To measure liquids,use transparent glass or plastic cups designed for measuring liquids;check measurement at eye level.

Add apricots and almonds at the time of the raisin/nut beep or 10 to 15minutes after kneading starts. For Panasonic/National machines, addapricots and almonds during the rest following the first knead, about 20to 25 minutes after the starting time.

Select regular or rapid bake cycle. Prepare Glaze (below); drizzle onto

cooled loaf.____________________

Glaze: Combine 1/2 cup powdered sugar, dash of nutmeg, 1 teaspoon apricotbaby food and 1 teaspoon milk. Stir until smooth.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "1 loaf"

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Per serving: 141 Calories (kcal); 4g Total Fat; (23% calories from fat); 4g Protein; 24g Carbohydrate; 4mg Cholesterol; 177mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

NOTES : Prepare Regular Loaf if your bread machine recipes typically call for 2 cups flour. Prepare Large Loaf if your recipes typically call for 3 cups flour.Nutr. Assoc. : 1582 1584 2394 2339 0 0 0 3620 5626 3090 20020 0 2130706543 0 0 0 0 1584 0


Double Apricot-Nut Bread (Regular Recipe)


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/3 cup water (70 to 80 F)� � 1 4-ounce jar apricot baby food (reserve 1 teaspoon) 1 tablespoon margarine or butter -- softened 2 cups bread flour 1 tablespoon dry milk 1 tablespoon sugar 1 teaspoon salt 1/8 teaspoon ground nutmeg (1/8 to 1/4 teaspoon) 1 teaspoon Fleischmann's Rapid Rise yeast� 1/3 cup quartered dried apricots 1/3 cup coarsely chopped toasted almonds OR 1/3 cup cashews

GLAZE 1/2 cup powdered sugar Dash nutmeg 1 teaspoon apricot baby food 1 teaspoon milk

Measure all ingredients (except Glaze) exactly and place in bread machinepan in the order that the bread machine manufacturer suggests, reserving 1teaspoon of the baby food for Glaze. To measure flour, spoon into standarddry-ingredient measuring cup and level with a knife. To measure liquids,use transparent glass or plastic cups designed for measuring liquids;check measurement at eye level.

Add apricots and almonds at the time of the raisin/nut beep or 10 to 15minutes after kneading starts. For Panasonic/National machines, addapricots and almonds during the rest following the first knead, about 20to 25 minutes after the starting time.

Select regular or rapid bake cycle. Prepare Glaze (below); drizzle ontocooled loaf.____________________

Glaze: Combine 1/2 cup powdered sugar, dash of nutmeg, 1 teaspoon apricotbaby food and 1 teaspoon milk. Stir until smooth.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "1 loaf"

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Per serving: 118 Calories (kcal); 3g Total Fat; (20% calories from fat); 3g Protein; 21g Carbohydrate; 2mg Cholesterol; 144mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

NOTES : Prepare Regular Loaf if your bread machine recipes typically call for 2 cups flour. Prepare Large Loaf if your recipes typically call for 3 cups flour.Nutr. Assoc. : 1582 1584 2394 2339 0 0 0 3620 5626 3090 20020 0 2130706543 0 0 0 1584 0


Double Blueberry Cookie Pie

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Desserts Fruit N.A. Blueberry Council Pies

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 18-ounce package refrigerated sugar cookie dough -- room temperature 1/3 cup all-purpose flour 3 cups fresh or frozen blueberries 3/4 cup sugar 3 tablespoons cornstarch Dash salt

1 teaspoon lemon juice 1 cup heavy (whipping) cream -- whipped

Preheat oven to 350 F. �

Spray a 9-inch pie pan and small cookie sheet with nonstick cooking spray.In a small bowl combine sugar cookie dough and flour until mixed. Removeabout a quarter of the cookie dough; cover with plastic and refrigeratefor later use. With floured hands, press unrefrigerated dough into bottomand sides of prepared pan. Place in freezer to firm up, about 15 minutes.On a lightly floured surface with a floured rolling pin, roll outrefrigerated cookie dough 1/4-inch thick. With a floured cookie cutter,cut out stars or other shapes; place on prepared cookie sheet. Bake cookiedough pie crust until golden, about 11 minutes and stars for about 6minutes. Cool on wire racks. Meanwhile, in a medium saucepan, combine 1cup of the blueberries, the sugar, cornstarch and salt. Stir in 2/3 cupwater and the lemon juice. Over medium-high heat, bring to a boil. Boil,stirring constantly, until mixture thickens, crushing blueberries. Stir inremaining 2 cups blueberries; chill. Spoon blueberry mixture into cooledcookie shell. Decorate with the star-shaped cookies and whipped cream.

Source: "The North American Blueberry Council"S(Internet address): "http://www.webcom.com/bberry/"Copyright: " The North American Blueberry Council"�

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Per serving: 514 Calories (kcal); 24g Total Fat; (42% calories from fat); 4g Protein; 72g Carbohydrate; 59mg Cholesterol; 284mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 1/2 Fat; 3 1/2 Other Carbohydrates

NOTES : Double Blueberry Cookie Pie is as good as dessert gets. With its readily available packaged sugar cookie dough crust and bounty of blueberries, both cooked and fresh, it's a true-blue, all-American dessert. Add a few dollops of whipped cream and patriotic pastry stars to decorate, and set out plenty of forks.Nutr. Assoc. : 0 0 3338 0 0 0 0 720


Doughnuts

Recipe By :Serving Size : 20 Preparation Time :0:00Categories : Breakfast/ Brunch Desserts Fleischmann's Yeast Snacks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/4 cup warm water (105 to 115 F)� � 1 package Fleischmann's Active Dry Yeast� 3/4 cup warm milk (105 to 115 F)� �

1/3 cup sugar 3 tablespoons butter or margarine -- softened 1 teaspoon salt 3 3/4 cups all-purpose flour (3 3/4 to 4 1/4 cups) 2 eggs Vegetable oil -- for frying VANILLA GLAZE 2 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla extract

CHOCOLATE GLAZE 2 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla extract 1/4 cup unsweetened cocoa

Place warm water in large, warm bowl. Sprinkle in yeast; stir untildissolved. Add warm milk, sugar, butter, salt and 1 1/2 cups flour; blendwell. Stir in eggs and enough remaining flour to make soft dough. Knead onlightly floured surface until smooth and elastic, about 6 to 8 minutes.Place in greased bowl, turning to grease top. Cover; let rise in warm,draft-free place until doubled in size, about 1 hour.

Punch dough down. Remove dough to lightly floured surface; roll to1/2-inch thickness. Cut into shapes using a 2 1/2-inch doughnut cutter.Reroll extra pieces of dough; cut into shapes. Place on two greased bakingsheets. Cover; let rise in warm, draft-free place until doubled in size,about 1 hour.

Pour oil into large, heavy saucepan to 1-inch depth. Heat to 375 F. Handle�doughnuts as little as possible to prevent falling. Place two or threedoughnuts in oil. Cook about 1 minute on each side, until golden brown.Drain on paper towels. Repeat with remaining doughnuts.

Dip warm doughnuts into Vanilla Glaze, or let doughnuts cool, then spreadwith Chocolate Glaze. Drain on rack set over waxed paper.

Makes about 20 doughnuts.____________________

VANILLA GLAZE: In small bowl, combine all ingredients. Beat until smooth.

CHOCOLATE GLAZE: Blend 1/4 cup unsweetened cocoa into Vanilla Glaze.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "20 doughnuts"

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Per serving: 230 Calories (kcal); 3g Total Fat; (12% calories from fat); 4g Protein; 47g Carbohydrate; 26mg Cholesterol; 140mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2

Other Carbohydrates

Nutr. Assoc. : 5472 26366 4138 0 0 0 14 0 0 0 0 0 0 0 0 0 0 0 0


Dreamy Bars


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- COOKIE CRUST 1/2 cup soft butter or margarine 1/2 cup Big Chief brown sugar -- firmly packed 1 cup sifted all purpose flour FILLING 2 eggs 1 cup Big Chief brown sugar -- firmly packed 1 teaspoon vanilla 3 tablespoons all-purpose flour 1/4 teaspoon salt 1 teaspoon baking powder 1 3 1/2-ounce can flaked coconut 1 cup coarsely chopped walnuts or pecans

Preheat oven to 350 degrees.

Make the Cookie Crust: In a small bowl, cream butter and Big Chief brownsugar, until smooth. With hands, work in flour until mixture is smooth.Pat into bottom of a 13" 9" ungreased pan. Bake 10 minutes or until�golden. Cool on wire rack.

Make the Filling: In a small bowl, beat eggs until light. Gradually beatin Big Chief brown sugar. Add vanilla, flour, salt, and baking powder,beating until combined. Stir in coconut and walnuts. Spread mixture evenlyover cooled crust. Bake 25 minutes or until golden and firm to the touch.Cool. Cut into bars.

Description: "A nutty crowd pleaser."Source: "Monitor Sugar"S(Internet address): "http://www.monitorsugar.com/"Yield: "30 Bars"

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Protein; 13g Carbohydrate; 18mg Cholesterol; 70mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 5023 0 26379 0 0 0 0 0 14 0 0 2737 20187 0


Easter Basket with Decorated Easter Egg Rolls

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Breads Fleischmann's Yeast Holiday Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 1/2 cups all-purpose flour (6 1/2 to 7 1/2 cups) 2/3 cup plus 1 tablespoon sugar 2 packages Fleischmann's Rapid Rise Yeast� 2 teaspoons grated lemon peel 3/4 teaspoon salt 1 cup milk 1/2 cup water 1/2 cup butter or margarine 3 eggs 1 egg white 1 cup sliced almonds -- lightly toasted Frosting (recipe follows)

FROSTING 1 cup powdered sugar 1 tablespoon milk (1 to 2 tablespoons)

Combine 2 1/2 cups flour, 2/3 cup sugar, undissolved yeast, lemon peel andsalt. Heat milk, water and butter until very warm (125 to 130 F). Butter� �does not need to melt. Gradually add to dry ingredients; beat 2 minutes atmedium speed of electric mixer, scraping bowl occasionally. Add 3 eggs and1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in 3/4 cupnuts and enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8minutes. Cover; let rest on floured surface 10 minutes.

Reserve 1/4 of dough. Divide remaining dough into two pieces; roll each to34-inch rope. Loosely twist ropes together. Place on large baking sheetsprayed with cooking spray. Shape into circle; pinch ends to seal. Divideremaining dough into 6 equal pieces; form into oval rolls. Place onseparate large baking sheet sprayed with cooking spray. Spray top ofwreath and rolls with cooking spray. Cover; let rise in warm, draft-freeplace until doubled in size, about 30 to 45 minutes.

Beat egg white with 1 tablespoon water; brush on wreath. Sprinkle withremaining sugar and almonds. Bake at 350 F for 15 to 20 minutes for rolls�and 35 to 40 minutes for wreath, or until done. Switch positions of sheets

after 8 to 10 minutes for even browning. Remove from sheets; cool on wireracks. Frost rolls and decorate as desired.

Makes 1 basket and 6 rolls____________________

Frosting: Combine 1 cup powdered sugar and 1 to 2 tablespoons milk. Beatuntil smooth.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "6 rolls"

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Nutr. Assoc. : 14 1440 26366 20084 0 0 0 0 0 0 0 2130706543 0 0 4138


Easter Chicks

Recipe By :Serving Size : 18 Preparation Time :0:00Categories : Breads Fleischmann's Yeast Holiday Snacks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- DOUGH 5 cups all-purpose flour (5 to 5 1/2 cups) 1/2 cup sugar 2 packages Fleischmann's Rapid Rise Yeast� 1 tablespoon freshly grated lemon peel 3/4 teaspoon salt 3/4 cup evaporated milk (6 ounces) 1/2 cup water 1/3 cup butter or margarine (2/3 stick) -- cut up 2 eggs Raisins GLAZE 1 1/4 cups sifted powdered sugar 2 tablespoons evaporated milk (2 to 3 tablespoons) 1/2 teaspoon pure vanilla extract

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

stir into dry ingredients. Stir in eggs and enough remaining flour to makesoft dough. Knead on lightly floured surface until smooth and elastic,about 4 to 6 minutes. Cover; let rest 10 minutes.

To shape: Divide dough into 18 equal pieces; roll to 10-inch ropes. Tieeach into knot, with one end slightly shorter than other. Place knots,short ends up, 2 inches apart on 2 greased baking sheets. Pinch short endof knot to form head and pointed beak.

Insert 2 raisins for eyes. With fingers, flatten long end of knot. Withsharp knife, make 4 to 5 cuts to form tail. Cover; let rise in warm,draft-free place until almost doubled in size, about 20 to 30 minutes.

Bake at 375 F for 12 to 15 minutes or until golden brown, covering with�foil after 8 minutes to prevent excess browning. Remove from pans to wireracks. Place racks over jelly roll pans or waxed paper; immediately brushwith glaze while warm.____________________

To make glaze: In small bowl, combine all glaze ingredients; stir untilsmooth.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "18 Chicks"

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NOTES : * If desired, cover well with plastic wrap after shaping; refrigerate 2 to 24 hours. When ready to bake, let stand, uncovered, 10 minutes at room temperature. Bake and glaze as directed.Nutr. Assoc. : 0 14 0 26366 20084 0 3254 0 4098 0 0 0 0 0 3254 5403


Easter Egg Nest


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

1 teaspoon salt 3/4 cup water 1/3 cup milk 1/4 cup butter or margarine 9 eggs 1/2 cup chopped almonds -- toasted Food coloring ORANGE ICING 1 cup powdered sugar 2 tablespoons orange juice

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, orangepeel and salt. Heat water, milk and butter until very warm (120 to�130 F); stir into dry ingredients. Stir in 1 egg, almonds and enough�remaining flour to make soft dough. Knead on lightly floured surface untilsmooth and elastic, about 6 to 8 minutes. Cover; let rest on flouredsurface 10 minutes.

Divide dough in half; roll each to 30-inch rope. Loosely twist ropestogether. Place twisted rope on large greased baking sheet; shape intocircle and pinch ends together to seal. Place 7 clean eggs, evenly spaced,on dough, pressing between ropes in twist. Cover; let rise in warm,draft-free place until doubled in size, about 20 to 40 minutes.

Beat remaining egg with 1 tablespoon water; brush on dough (not on eggs).Bake at 350 F for 30 to 35 minutes or until done. Remove from sheet; cool�on wire rack.

Brush eggs with food coloring. Drizzle bread with Orange Icing. Servepromptly. Refrigerate any leftover eggs to preserve freshness.____________________

ORANGE ICING: In small bowl, combine powdered sugar, sifted and 1 to 2tablespoons orange juice. Stir until smooth.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "1 Coffee cake"

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Per serving: 550 Calories (kcal); 19g Total Fat; (30% calories from fat); 17g Protein; 79g Carbohydrate; 260mg Cholesterol; 453mg SodiumFood Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 2 Other Carbohydrates

Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 0 0 0 0 0 0


Easy Hazelnut Candy Squares


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound coating chocolate 1/2 cup raisins 1/2 cup coconut 3/4 cup roasted and chopped Oregon hazelnuts 3/4 cup toasted rice cereal

Melt chocolate in the top of a double boiler over hot tap water. (Not onthe stove!) Add remaining ingredients and stir to mix well. Pour into a 9 13-inch metal pan that has no coating in the pan. Chill until partially�set and then score into small squares. Return to refrigerator until hard.Take out of the pan and break into scored pieces.

Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry"S(Internet address): "http://www.teleport.com/~nuts/index.html"Yield: "16 squares"

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Nutr. Assoc. : 2629 4680 0 3677 1252


Easy Sausage Pizza

Recipe By :Serving Size : 6 Preparation Time :0:35Categories : Nat. Pork Producers Council Pizza Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package active dry yeast 2/3 cup warm water 2 teaspoons sugar 1 1/2 teaspoons cooking oil 1/2 teaspoon salt 2 cups all-purpose flour Cornmeal 1 pound bulk pork sausage 2 large tomatoes -- peeled, seeded and chopped 1/4 cup grated Parmesan cheese

1 tablespoon snipped parsley 1 teaspoon dried oregano -- crushed 1/4 teaspoon salt 1 1/2 cups shredded Mozzarella cheese

For crust, in a mixing bowl soften yeast in warm water. Stir in sugar,oil, salt and 1 cup of the flour. Stir in the remaining flour. Turn outonto a lightly floured surface; knead dough till smooth and elastic (6-8minutes). Cover dough and let rest 10 minutes.

On a lightly floured surface roll dough into a 13-inch circle. Sprinklecorn meal on a lightly greased 12-inch pizza pan. Transfer circle of doughto pizza pan. Build up edges slightly. Bake in a 425 F oven for 10-12�minutes or till lightly browned.

In a large skillet cook sausage over medium-high heat till browned; drain.In a saucepan cook chopped tomatoes over medium-high heat for 5 minutes;drain. Stir in Parmesan cheese, parsley, oregano and salt. Spread tomatomixture over crust. Sprinkle sausage and shredded Mozzarella cheese atop.Return to the oven; bake for 10-12 minutes longer or until bubbly.

Source: "National Pork Producers Council"S(Internet address): "http://www.nppc.org"Yield: "1 12-inch Pizza"T(Cooking Time): "0:25"

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Per serving: 453 Calories (kcal); 23g Total Fat; (45% calories from fat); 24g Protein; 37g Carbohydrate; 72mg Cholesterol; 496mg SodiumFood Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 5830 0 0 3394 0 0 0


Easy Sloppy Joes

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Beef Burgers/ Sandwiches Rag�

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound extra-lean ground beef 1 medium onion -- chopped 1/4 cup chopped green bell pepper 2 cups Rag Hearty Pasta Sauce� 2 tablespoons sweet relish 1 tablespoon chili powder

8 sandwich rolls -- split and toasted

In a large skillet, thoroughly brown beef; drain fat. Add onion and greenpepper; saut lightly. Add sauce, relish and chili powder. Simmer 15�minutes.

Serve on rolls.

Source: "Rag "�S(Internet address): "http://www.eat.com/index.html"

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Nutr. Assoc. : 3607 0 0 474 1247 0 26391


Easy Taco Pizza

Recipe By :Serving Size : 6 Preparation Time :0:20Categories : Nat. Pork Producers Council Pizza Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 pound ground pork 1/2 packet taco seasoning (2 tablespoons) 1 package pizza crust mix* 1 cup salsa 1 cup reduced-fat shredded Colby Jack cheese (4 ounces) 2/3 cup coarsely crushed low-fat tortilla chips 1 1/2 cups shredded lettuce 2 tablespoons sliced ripe olives -- optional

Cook ground pork with taco seasoning mix in large skillet over medium heatfor approximately 5 minutes or until pork is no longer pink.

Prepare pizza crust according to package directions. Spread crust evenlyon greased 12-inch pizza pan and top evenly with salsa. Sprinkle on tacomeat, cheese, and tortilla chips. Bake in 400 F oven for 18-22 minutes or�until crust is golden brown. Remove from oven, top with shredded lettuceand olives and serve.


T(Cooking Time): "0:20"

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Per serving: 326 Calories (kcal); 10g Total Fat; (27% calories from fat); 14g Protein; 46g Carbohydrate; 27mg Cholesterol; 648mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : *May substitute homemade 12-inch pizza crust.Nutr. Assoc. : 3623 5242 1681 0 971 25002 0 2130706543


Elephant Ears


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups all-purpose flour (2 to 2 1/2 cups) 1 1/4 cups sugar 1/2 teaspoon salt 1 package Fleischmann's Active Dry or Rapid Rise� Yeast 1/2 cup water 1/4 cup plus 2 tablespoons butter or margarine 1 egg -- at room temperature 1 cup chopped pecans 2 teaspoons ground cinnamon 3/4 cup chopped or pitted dates -- snipped

In large bowl, combine 3/4 cup flour, 1/4 cup sugar, salt and undissolvedyeast. Heat water and 1/4 cup butter until very warm, 120 to 130 F.� �Butter does not need to melt. Gradually add to dry ingredients; beat 2minutes at medium speed of electric mixer, scraping bowl occasionally. Addegg and 1/4 cup flour; beat at high speed 2 minutes, scraping bowloccasionally. With spoon, stir in enough additional flour to make softdough. Knead on lightly floured surface until smooth and elastic, about 4to 6 minutes. Place in greased bowl, turning to grease top. Cover; letrise in warm, draft-free place until doubled in size, about 1 hour. (WithRapid Rise Yeast, cover kneaded dough and let rest on floured surface 10minutes. Proceed with recipe.)

In small bowl, combine remaining sugar, pecans and cinnamon; reserve.

Punch dough down; turn out onto lightly floured surface. Roll dough to12-inch square. Melt remaining butter; brush on dough. Sprinkle dates and1 cup sugar mixture on dough. Roll up tightly as for jelly roll; pinchseam to seal. Cut into 1-inch slices. Roll each slice to 6-inch circleusing remaining sugar mixture in place of flour on board; turn slicesduring rolling to coat top and bottom with sugar mixture. Place on greasedbaking sheets. Cover; let rise in warm, draft-free place until doubled in

size, about 30 minutes.

Bake at 375 F for 10 to 15 minutes or until golden brown. Cool on baking�sheets 5 minutes and remove to wire racks to cool completely.


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Per serving: 295 Calories (kcal); 11g Total Fat; (33% calories from fat); 4g Protein; 47g Carbohydrate; 26mg Cholesterol; 134mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 14 0 0 26366 0 222 0 0 0 2662


English Cheddar Pizzas

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Pizza Rag�

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 12 slices turkey bacon 1 cup finely chopped onion 1 14-ounce jar Rag Pizza Quick Sauce� 3 English muffins -- split and toasted 1 cup shredded low-fat Cheddar cheese (4 oz.)


In a medium skillet, saut turkey bacon until crisp; remove and set aside.�

In same skillet, saut onion until translucent; drain fat. Spoon 1 1/2�tablespoons pizza sauce on each toasted muffin half. Evenly top withcheese, onion and bacon. Place on baking sheet and bake 15-20 minutes oruntil cheese melts.


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Per serving: 288 Calories (kcal); 9g Total Fat; (40% calories from fat); 12g Protein; 17g Carbohydrate; 29mg Cholesterol; 1036mg SodiumFood Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

Nutr. Assoc. : 526 0 0 0 2538


Extra Onion Bagel Pizzas

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Pizza Rag� Vegetarian

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 onion bagels -- split and toasted 1 4-ounce container garlic and herb cheese spread 1 14-ounce jar Rag Pizza Quick Sauce� 2 cups shredded Monterey Jack cheese (8 oz.) 1 cup sliced scallions


Place toasted bagel halves on baking sheet. Evenly spread herb cheese onbagels. Top each with about 2 tablespoons pizza sauce. Sprinkle withcheese and scallions. Bake 15 minutes or until cheese melts.


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Nutr. Assoc. : 71 1034 0 916 4845


Fajita-Style Beef Wraps

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Beef Lawry's Wrap Recipes

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 pound top sirloin steak 1 1.27-ounce package Lawry's Fajita Spices and Seasonings

2 tablespoons vegetable oil 1/2 cup chopped green bell pepper 1 cup thinly sliced red onion 1 8 3/4-ounce can garbanzo beans -- drained 1 tomato -- quartered and thinly sliced 8 large flour tortillas (burrito size) -- warmed to soften OR 12 small flour tortillas (fajita or soft taco size) -- warmed to soften

In small bowl, mix together oil and Fajita Spices and Seasonings; setaside.

Pierce steak several times on each side with fork; spoon 1 teaspoon ofseasoning paste on each side of beef, spreading it all over surface. Setaside remaining seasoned paste.

Cover and refrigerate steak for 30 minutes. Grill or broil meat untildesired doneness. Slice into thin strips. In large bowl, toss togethergreen pepper, onion, garbanzo beans, tomato, steak and remaining seasonedpaste; toss to thoroughly coat. Place 1/2 OR 1/3-cup food on eachtortilla; roll up and wrap in plastic wrap. Refrigerate until ready toserve or transport to picnic.

Makes 8 large wraps or 12 small wraps

Description: "Incredibly portable plus great flavors and textures make this south-of-the-border recipe a picnic favorite!"Source: "Lawry's"S(Internet address): "http://www.lawrys.com/"

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Per serving: 321 Calories (kcal); 7g Total Fat; (18% calories from fat); 16g Protein; 50g Carbohydrate; 16mg Cholesterol; 671mg SodiumFood Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Fillings may be prepared the night before, then wrapped in tortillas the next day or at the picnic!Nutr. Assoc. : 0 5242 0 0 4712 0 0 5918 0 2130706543


Fat-Free Honey Berry Milkshakes

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Ice Cream/ Frozen Yogurt Shakes The National Honey Board

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pint nonfat vanilla frozen yogurt

OR 1 pint nonfat vanilla ice cream 2 1/2 cups strawberries OR 2 1/2 cups assorted berries 1/2 cup nonfat milk 1/4 cup honey 4 small mint sprigs

Combine all ingredients except mint sprigs in blender or food processor;process about 30 seconds or until smooth. Pour into tall glasses. Garnishwith mint sprigs.

Source: "The National Honey Board"S(Internet address): "http://www.honey.com/"Yield: "4 Cups"

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Per serving: 193 Calories (kcal); trace Total Fat; (1% calories from fat); 6g Protein; 45g Carbohydrate; 1mg Cholesterol; 83mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 2 1/2 Other Carbohydrates

Nutr. Assoc. : 2130706543 0 25087 1436 0 2130706543 4938 0 4153


Fluffernutter Shake�

Recipe By :Serving Size : 1 Preparation Time :0:00Categories : Marshmallow Fluff Shakes�

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup chilled milk 2 tablespoons smooth peanut butter 2 large spoonfuls Marshmallow Fluff�

Into a blender container put milk, peanut butter and Marshmallow Fluff.Blend 30 seconds or until smooth.

Source: "Marshmallow Fluff "�S(Internet address): "http://www.marshmallowfluff.com"

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Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 2 Other Carbohydrates

Nutr. Assoc. : 4138 0 5776


Fresh Apple Pockets

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Breads Fleischmann's Yeast Fruit Snacks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- CRUST 2 cups all-purpose flour (2 to 2 1/2 cups) 1 package Fleischmann's Rapid Rise Yeast� 2 teaspoons sugar 1/2 teaspoon salt 2/3 cup water 1/3 cup butter or margarine -- cut up

FILLING 2 cups thinly sliced peeled apples (about 2 medium) 1/3 cup sugar 2 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon

TOPPING 1 egg -- lightly beaten 1 tablespoon water Additional sugar

To make crust: In large bowl, combine 1 cup flour, undissolved yeast, 2teaspoons sugar and salt. Heat water and butter until very warm (120 to�130 F); butter does not need to melt. Stir into dry ingredients. Stir in�enough remaining flour to make soft dough. Knead on lightly flouredsurface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10minutes.

To make filling: In medium bowl, combine apples, 1/3 cup sugar, 2tablespoons flour and cinnamon; toss to coat evenly. Set aside.

Divide dough in half. Roll each to 10-inch square; cut into 4 (5-inch)squares. Place about 1/4 cup filling onto center of each. Bring corners upover filling; pinch together to seal. Transfer to greased large bakingsheet. Cover; let rise in warm, draft-free place until doubled in size,about 20 to 40 minutes.

In small bowl, combine egg and water; brush onto tops of dough. Sprinklewith sugar. Bake at 375 F for 20 to 25 minutes or until golden brown.�Remove from pan; cool on wire rack.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "8 Pockets"

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Per serving: 252 Calories (kcal); 9g Total Fat; (30% calories from fat); 5g Protein; 39g Carbohydrate; 44mg Cholesterol; 220mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 14 26366 0 0 0 0 0 2065 0 0 0 0 0 0 0


Fresh Tomato Confetti Pizza

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Florida Tomato Committee Pizza Vegetarian

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 package refrigerated prepared pizza dough 1/2 cup pizza sauce 2 medium ripe, red tomatoes -- washed and cored 1/3 cup fresh mushrooms -- washed 1 green pepper -- washed and cored 1 10 ounce package frozen whole corn kernels -- thawed 1 tablespoon fresh oregano -- washed, dried and snipped into tiny bits with the shears 1 cup Mozzarella -- grated

Preheat oven to 400 degrees. Make sure the rack is in the center of theoven.

On a cutting board, dice tomatoes, mushrooms and green pepper with autility knife.

Remove pizza dough from package, (following the directions on thepackage), and place on cookie sheet. With oven mitts on, place in oven andbake 3 to 4 minutes.

Remove from oven, wearing oven mitts, and place on a heatproof surface.Spread the pizza sauce on the dough with a spatula. Scatter the tomatoes,mushrooms, green pepper, whole corn kernels and oregano on top of thesauce. Sprinkle Mozzarella on top.

Wearing oven mitts, place pizza in center of oven and bake for 8 to 10minutes, or until the crust is nicely browned. Remove from the oven,wearing mitts, and let cool 3 to 5 minutes on a heatproof surface, then

cut with the serrated knife and serve.

Serves 6-8

Description: "Colorful vegetables make this pizza fun to prepare and good to eat!"Source: "Florida Tomato Committee"

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Per serving: 193 Calories (kcal); 5g Total Fat; (24% calories from fat); 7g Protein; 30g Carbohydrate; 13mg Cholesterol; 163mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 4519 0 26093 3386 0 2873 0 922


Frozen Hot Chocolate Shake


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup chilled milk 2 tablespoons unsweetened cocoa 2 large spoonfuls Marshmallow Fluff� 6 ice cubes

Into blender container put chilled milk, unsweetened cocoa, MarshmallowFluff and ice cubes. Blend 30 seconds or until smooth. Garnish with�grated chocolate.


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Nutr. Assoc. : 4138 0 5776 0


Fruit 'n Nut Snack Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 cups all-purpose flour (3 to 3 1/2 cups) 1/4 cup sugar 1 package Fleischmann's Rapid Rise Yeast� 1 teaspoon salt 1/2 cup milk 1/2 cup water 1/4 cup butter or margarine 1/2 cup chopped dates 1/2 cup chopped dried apricots -- * see note 1/2 cup chopped almonds or pecans -- toasted Powdered sugar -- optional

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast andsalt. Heat milk, water and butter until very warm (120 to 130 F); stir� �into dry ingredients. Stir in dates, apricots, almonds and enoughremaining flour to make soft dough. Knead on lightly floured surface untilsmooth and elastic, about 4 to 6 minutes. Cover; let rest on flouredsurface 10 minutes.

Roll dough to 12-inch circle or 10- 15-inch rectangle. Place on greased�12-inch pizza pan or large baking sheet. Cover; let rise in warm,draft-free place until light, about 15 to 30 minutes.

Bake at 400 F for 15 to 20 minutes or until done. Remove from pan and cool�on wire rack. If desired, sift powdered sugar on top. Cut into wedges orstrips to serve.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "1 (12") Round flat bread"

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Per serving: 240 Calories (kcal); 8g Total Fat; (28% calories from fat); 5g Protein; 39g Carbohydrate; 12mg Cholesterol; 224mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates

NOTES : * Dried cherries, cranberries or blueberries can be substituted for apricots. TIPS: * To measure liquid, pour into transparent liquid-ingredient measuring cup; read measurement at eye level. * To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife.

Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 20020 0


Fruit Fluff Shake�


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup chilled fruit juice (orange, cranberry, grape, apricot nectar) 2 large spoonfuls Marshmallow Fluff� 3 ice cubes

Into blender container put chilled fruit juice, Marshmallow Fluff and ice�cubes. Blend 30 seconds or until smooth.


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Per serving: 232 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 56g Carbohydrate; 0mg Cholesterol; 24mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 0 Fat; 2 Other Carbohydrates

Nutr. Assoc. : 1006 5776 0


Fruited Snack Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 1/4 cups all-purpose flour 1/2 cup raisins 1/2 cup snipped apricots 1/2 cup chopped walnuts 3 tablespoons sugar 1 teaspoon salt 1 package Fleischmann's Rapid Rise Yeast� 1/2 cup milk

1/2 cup water 3 tablespoons butter or margarine Confectioners' sugar

In large bowl, combine 2 1/2 cups flour, raisins, apricots, nuts, sugar,salt and undissolved yeast. Heat milk, water and butter until very warm(125 to 130 F); stir into dry ingredients. Mix in enough reserved flour� �to make stiff dough. Knead on lightly floured surface until smooth andelastic, about 5 minutes. Cover; let rest 10 minutes.

Roll dough to 10- 15-inch rectangle or to 12-inch circle. Place on�greased baking sheet or pizza pan. Bake at 400 F for 20 minutes or until�done. Remove from pan and cook on wire rack. Makes 1 (10- 15-inch)�focaccia. Top with sifted confectioners' sugar. Cut into strips, squaresor wedges. Top with whipped cream cheese or creamy peanut butter, ifdesired.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "1 Focaccia"

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Per serving: 231 Calories (kcal); 7g Total Fat; (25% calories from fat); 6g Protein; 38g Carbohydrate; 9mg Cholesterol; 215mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 2079 0 0 0 26366 0 0 0 0


Gingerbread Snack Sticks


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup warm water (105 to 115 F)� � 2 packages Fleischmann's Active Dry Yeast� 1 cup warm milk (105 to 115 F)� � 2/3 cup firmly packed dark brown sugar 2 eggs -- beaten 1/4 cup molasses 3 tablespoons butter or margarine -- softened 1 1/2 teaspoons salt 1 1/4 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 5 1/2 cups all-purpose flour (5 1/2 to 6 cups)

3/4 cup chopped dates Lemon Icing (recipe follows)

LEMON ICING 1 cup confectioners' sugar -- sifted 1 teaspoon butter or margarine -- softened 1 tablespoon lemon juice (1 to 2 tablespoons)

Place warm water in large warm bowl. Sprinkle in yeast; stir untildissolved. Add milk, sugar, eggs, molasses, butter, salt, ginger,cinnamon, cloves and 2 cups flour; blend well. Mix in enough additionalflour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 8minutes. Place in greased bowl, turning to grease top. Cover; let rise inwarm, draft-free place until doubled in size, about 1 hour.

Punch dough down; knead in dates. Divide dough in half; divide each halfinto 12 equal pieces. Roll each piece to 6-inch stick. Place sticks ongreased baking sheets. Cover; let rise in warm, draft-free place untildoubled in size, about 1 hour.

Bake at 375 F for 20 minutes or until done. Cool on wire racks. If�desired, frost with Lemon Icing.____________________

Lemon Icing: In small bowl, combine 1 cup sifted confectioners' sugar, 1teaspoon softened butter or margarine and 1 to 2 tablespoons lemon juice;blend until smooth.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "24 Rolls"

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Per serving: 199 Calories (kcal); 3g Total Fat; (11% calories from fat); 4g Protein; 40g Carbohydrate; 21mg Cholesterol; 164mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 5472 26366 4138 20142 0 0 0 0 0 0 0 14 0 2130706543 0 1191 0 797


Halloween Owl Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 5 cups all-purpose flour (5 to 5 1/2 cups) 2 packages Fleischmann's Active Dry Yeast� 3/4 cup packed dark brown sugar 1 1/2 teaspoons salt 1 1/2 teaspoons ground cinnamon 3/4 teaspoon ground allspice 1 cup plus 1 tablespoon water 2/3 cup solid packed pumpkin 1/4 cup butter or margarine -- cut up 1 egg white -- beaten 4 raisins Wheat germ or unprocessed bran

In large bowl, combine 2 cups flour, undissolved yeast, brown sugar, salt,cinnamon and allspice. Heat 1 cup water, pumpkin and butter until verywarm (120 to 130 F); add to dry ingredients. Beat 2 minutes at low speed� �of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2minutes at high speed. With spoon, stir in enough remaining flour to makesoft dough.

Knead on lightly floured surface until smooth and elastic, about 8 to 10minutes. Place in greased bowl, turning to grease top. Cover; let rise inwarm, draft-free place until doubled in size, about 40 to 60 minutes.

Punch down dough. Divide dough in half; reserve one half for second owl.Divide remaining dough half into 2 equal pieces; shape one into 7 5-inch�oval. Place on greased baking sheet for body.

Divide remaining dough in half; shape one into smooth (4-inch diameter)ball; place above body for head. Remove 1/4 of remaining dough piece;divide again in half and roll into balls. Place balls above head for ears;pinch tops to make pointed ears.

Divide remaining dough in half; roll to 6-inch ropes. Place one rope oneach side of body for wings. With sharp knife, cut 2 (3/4-inch diameter)circles on head for eyes. Press 1 raisin in center of each circle. Repeatwith reserved dough to make second owl. Cover; let rise in warm,draft-free place until doubled in size, about 30 to 45 minutes.

With scissors, make one snip in "V" shape on faces for beak. Make one snipon each ear and several snips on wings for feathers. Recut eyes if needed.Brush owls with egg white mixture. Sprinkle wheat germ on ovals (body)only. Bake at 375 F for 20 minutes or until done. Remove from pans; cool�on wire racks.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "2 Owls"

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Protein; 69g Carbohydrate; 8mg Cholesterol; 243mg SodiumFood Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 14 26366 0 0 0 0 1582 1216 0 0 0 0


Ham and Cheese Breakfast Loaf

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Breads Breakfast/ Brunch 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 salt 1 cup very warm water (120 to 130 F)� � 1 tablespoon butter or margarine 2 tablespoons Dijon-style mustard 2 tablespoons mayonnaise 12 ounces sliced fully-cooked lean ham 8 ounces sliced sharp Cheddar or Swiss cheese TOPPING 1 egg -- lightly beaten Sesame seeds

To make dough: In large bowl, combine 1 1/2 cups flour, undissolved yeast,sugar and salt. Stir water and butter into dry ingredients. Stir in enoughremaining flour to make soft dough. Knead on lightly floured surface untilsmooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.

Combine mustard and mayonnaise; reserve.

To shape: On lightly floured surface, roll dough to 14 10 inches.�Transfer to greased large baking sheet. Evenly layer 1/3 ham slices, 1/2cheese slices and 1/2 mustard mixture on center third length of dough.Repeat with 1/3 ham slices, remaining cheese slices and mustard mixture.Top with remaining ham. Make cuts from filling to dough edges at 1-inchintervals along sides of filling.

Alternating sides, fold strips at an angle across filling. Pinch both endsto enclose filling. Cover; let rise in warm, draft-free place untildoubled in size, about 30 to 45 minutes.

Brush with egg; sprinkle with sesame seed. Bake at 400 F for 30 to 35�minutes or until done. Remove to wire rack. Makes 12 slices. Serve warm.

Source: "Fleischmann's Yeast"

S(Internet address): "http://www.breadworld.com/index.html"Yield: "1 Loaf"

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Nutr. Assoc. : 0 14 26366 0 0 3728 0 0 0 708 5231 0 0 0 0


Ham and Pineapple Pizza Snacks

Recipe By :Serving Size : 10 Preparation Time :0:00Categories : Appetizers/ Snacks Nat. Pork Producers Council Pizza Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 7 1/2-ounce package refrigerated biscuit dough 1/4 cup pizza sauce 2/3 cup diced ham 2/3 cup canned pineapple tidbits -- drained 2/3 cup shredded Mozzarella cheese

Spray cookie sheet with nonstick vegetable spray. Separate biscuits andflatten on cookie sheet, leaving space between so edges do not touch.

Spread one teaspoon of pizza sauce on each biscuit. Top each biscuit withone tablespoon of diced ham, one tablespoon pineapple and one tablespoonshredded cheese.

Bake in 400 F oven for 8-10 minutes or until biscuits are light brown and�cheese is melted.

Source: "National Pork Producers Council"S(Internet address): "http://www.nppc.org"Yield: "10 pizza snacks"

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NOTES : For added fun: Invite each child to make his/her own pizza snack on a square of heavy duty aluminum foil sprayed with nonstick vegetable spray. Place foil squares on a cookie sheet before baking.Nutr. Assoc. : 450 0 3653 27017 0


Handi Apple Pies

Recipe By :Serving Size : 8 Preparation Time :0:20Categories : Desserts Fruit Nat. Pork Producers Council Pies

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- FILLING 2 cups peeled, cored and chopped apples 1/3 cup sugar 2 tablespoons apple butter 2 tablespoons flour 1/4 teaspoon cinnamon PASTRY 2 cups flour 1/8 teaspoon allspice 1/3 cup butter or margarine 2 tablespoons apple butter 2/3 cup ice water

Heat oven to 375 F. Combine apples, sugar, apple butter. Add combined�flour and spice to apple mixture. Set aside.

In medium bowl, mix together flour and allspice. With pastry blender, cutin butter until mixture resembles coarse crumbs. Blend water into applebutter. Using fork, gradually stir water mixture into dry ingredients,mixing until moistened. Shape into ball.

On lightly floured surface, with rolling pin, roll into 16-inch circle,1/8-inch thick. With cookie cutter or 5-inch saucepan lid, cut into 8circles. Equally portion fruit mixture onto half of each circle; fold inhalf, pinching dough to seal edges. Bake on an ungreased cookie sheet at375 F for 20-25 minutes, or until lightly browned. Serve warm.�


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Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 4435 0 0 0 0 0 0 0 0 0 0 0


Hazelnut Fudge Sauce

Recipe By :Serving Size : 34 Preparation Time :0:00Categories : Dundee Hazelnuts Sauces The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 2/3 cups undiluted evaporated milk 2 cups sugar 3 squares unsweetened chocolate 1 teaspoon vanilla 1/2 cup roasted and chopped Oregon hazelnuts

Mix evaporated milk, sugar and chocolate in saucepan. Bring to boil overmedium heat. Cook 5 minutes, stirring vigorously. Remove from heat. Addvanilla. Beat with rotary beater or wire whip for 1 minute; add hazelnuts.Serve hot or cold on ice cream.

Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry"S(Internet address): "http://www.teleport.com/~nuts/index.html"Yield: "4 1/4 cups"

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Nutr. Assoc. : 3254 0 0 0 3677


Hazelnut Heaven

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Desserts Dundee Hazelnuts The Oregon Hazelnut Industry


1 cup chopped Oregon hazelnuts 6 eggs 3/4 cup sugar 1/2 cup flour 1 cup whipping cream

Beat eggs; add sugar. Combine with hazelnuts and flour. Bake at 350 in�flat pan until golden brown. When cool, spread whipping cream, then rollinto a roll. Keep frozen.

Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry"S(Internet address): "http://www.teleport.com/~nuts/index.html"Yield: "3 1/4 cups"

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Nutr. Assoc. : 3677 0 0 0 0


Hazelnut Pie Bars


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup all-purpose flour 1/2 cup uncooked oatmeal 1/4 cup light brown sugar -- packed 1/2 cup butter 4 eggs 3/4 cup honey 1 cup roasted and coarsely chopped Oregon hazelnuts 1 teaspoon vanilla 1/4 teaspoon salt 1/2 cup light brown sugar -- packed 1 tablespoon flour

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

Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry"S(Internet address): "http://www.teleport.com/~nuts/index.html"Yield: "16 bars"

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Nutr. Assoc. : 0 970 0 0 3218 0 3677 0 0 0 0


Hazelnut Surprise Balls


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 cups roasted Oregon hazelnuts 3 tablespoons butter 3 squares unsweetened chocolate -- grated 1 1/4 cups powdered sugar

Reserve 1/2 cup hazelnuts (36 whole nuts). Grind or finely chop theremaining nuts. Combine butter and grated chocolate; stir in finelychopped nuts and powdered sugar. Blend. Form into balls with a wholehazelnut in the center. Roll each ball in additional ground hazelnuts orpowdered sugar and chill.

Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry"S(Internet address): "http://www.teleport.com/~nuts/index.html"Yield: "36 candies"

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Nutr. Assoc. : 3677 0 0 0


Hazelnut/Caramel Apple Pizza

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Desserts Dundee Hazelnuts The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- CRUST 1 1/2 cups white flour 1 cup roasted Oregon hazelnuts 1/3 cup sugar 1/4 teaspoon salt 1/2 cup chilled butter -- cut into 1/2-inch pieces 1 tablespoon water -- optional TOPPING 1 cup chocolate chips -- divided 1 tablespoon butter 3 medium apples -- peeled and thinly sliced 2 tablespoons brown sugar 1/2 teaspoon ground cinnamon 12 Kraft caramels 1 tablespoon water 3/4 cup roasted and coarsely chopped Oregon hazelnuts

Food Processor Method: Place flour, hazelnuts, sugar and salt in work bowlfitted with metal blade. Process for about 30 seconds or until hazelnutsare finely chopped. Add butter and process for about 15 seconds or untilbutter is the size of coarse meal. Add water and process for severalseconds until mixture holds together when a small amount is pressedbetween fingers.

Hand Method: Finely chop hazelnuts in nut chopper or grinder. Combine withflour, sugar and salt. With pastry blender, cut in butter until size ofcoarse meal. Add water and toss with fork until mixture holds togetherwhen a small amount is pressed together.

Assembly: Press mixture evenly into a 12-inch round pizza pan. Bake in350 oven for 15 to 20 minutes or until edges are golden and center is�firm. Remove from oven and immediately sprinkle with 3/4 cup of chocolatechips. Let stand several minutes until melted. Spread melted chocolateevenly over crust. Chill.

Melt butter in large skillet. Saut apples until tender. Toss apples with�brown sugar and cinnamon. Cool to room temperature.

In the meantime, place caramels and water in top half of double boilerover simmering water. Stir until caramels are melted and smooth. Meltremaining chocolate in microwave or double boiler.

Spread apples evenly over chilled crust. Sprinkle with coarsely choppedhazelnuts. Drizzle with caramel sauce and melted chocolate. Chill until

chocolate is firm. Slice with pizza cutter.

Servings 8 to 12 servings.

Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry"S(Internet address): "http://www.teleport.com/~nuts/index.html"Yield: "1 pizza"

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Per serving: 433 Calories (kcal); 28g Total Fat; (55% calories from fat); 6g Protein; 46g Carbohydrate; 24mg Cholesterol; 159mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 1/2 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 3677 0 0 222 0 0 0 2633 0 30 0 0 251 0 3677 0


Honey Blondies


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup honey 3/4 cup butter or margarine -- softened 1 egg 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 cup semi-sweet chocolate chips 1/2 cup chopped toasted pecans

In medium bowl, cream honey and butter until light and fluffy. Beat in eggand vanilla. Add flour and baking powder; mix until combined. Fold inchocolate chips and pecans. Spread batter into greased 9 9-inch square�baking dish. Bake at 350 F for 40 minutes, or until wooden pick inserted�near center comes out clean. Allow to cool completely. Cut into squares.

Source: "The National Honey Board"S(Internet address): "http://www.honey.com/"Yield: "16 Squares"

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Protein; 34g Carbohydrate; 35mg Cholesterol; 108mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 222 0 0 14 0 4886 20148


Honey Bunnies


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 1/2 cups all-purpose flour (4 1/2 to 5 cups) 2 packages Fleischmann's Active Dry or Rapid Rise� Yeast 1 teaspoon salt 2/3 cup evaporated milk 1/2 cup water 1/2 cup butter or margarine 1/2 cup honey 2 eggs Honey Glaze Raisins

HONEY GLAZE 1/2 cup honey 1/4 cup butter

In large bowl, combine 1 1/2 cups flour, undissolved yeast and salt. Heatevaporated milk, water, honey and butter until warm (105 to 115 F).� �Butter does not need to melt. Gradually add to dry ingredients; beat 2minutes at medium speed of electric mixer, scraping bowl occasionally. Addeggs and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowloccasionally. With spoon, stir in enough remaining flour to make softdough. Place in greased bowl, turning to grease top. Cover tightly withplastic wrap; refrigerate for 2 to 24 hours.

Remove from refrigerator; punch dough down. Remove to lightly flouredsurface. Divide dough into 15 equal pieces. Roll each to 20-inch rope.

To make bunnies, divide each rope into: 1 (12-inch), 1 (5-inch), and 3(1-inch) strips. Coil 12-inch strip to make body; coil 5-inch strip tomake head. Attach head to body; pinch to seal. Shape remaining 3 stripsinto ears and tail and attach to body and head; pinch to seal. Placebunnies on two large greased baking sheets. Cover; let rise in warm,draft-free place until doubled in size, about 20 to 40 minutes.

Bake at 375 F for 12 to 15 minutes or until golden brown; switch positions�of sheets halfway through baking time for even browning. Remove fromsheets to wire racks. Brush with Honey Glaze while warm. Insert raisins

for eyes. Brush again with glaze before serving, if desired.____________________

HONEY GLAZE: In small saucepan, combine 1/2 cup honey with 1/4 cup butter.Cook over low heat until melted, stirring occasionally.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "15 Bunnies"

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Nutr. Assoc. : 14 26366 0 0 0 0 0 0 0 0 0 0 0


Honey Frozen Yogurt

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Desserts Ice Cream/ Frozen Yogurt The National Honey Board

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups 2% low-fat milk 3/4 cup honey Dash salt 2 eggs -- beaten 2 cups plain low-fat yogurt 1 tablespoon vanilla

Heat milk in large saucepan over medium-low heat. Do not boil. Stir inhoney and salt. Pour small amount of milk mixture into eggs; return toremaining milk mixture in saucepan. Cook and stir over medium-low heat 5minutes or until mixture coats back of wooden spoon. Do not boil. Removefrom heat and cool completely. Stir in yogurt and vanilla. Refrigerateuntil cold. Turn into 13 9 2-inch metal pan. Freeze until firm,� �stirring every 20 to 30 minutes or freeze in ice cream maker according tomanufacturer's directions.

Source: "The National Honey Board"S(Internet address): "http://www.honey.com/"Yield: "1 Quart"

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Per serving: 374 Calories (kcal); 6g Total Fat; (15% calories from fat); 13g Protein; 68g Carbohydrate; 110mg Cholesterol; 177mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 3 1/2 Other Carbohydrates

Nutr. Assoc. : 4039 0 0 0 4522 0


Honey Gingerbread Cookies


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 cups honey 3/4 cup butter or margarine -- softened 1 egg 5 cups all-purpose flour 2 teaspoons baking powder 1 tablespoon ground ginger 1 tablespoon ground cinnamon 1 teaspoon ground cloves

In large bowl, cream honey and butter until light and fluffy. Beat in egg.Add flour, baking powder, cinnamon and cloves; mix until combined. Wrapdough in plastic wrap and refrigerate for at least 2 hours. When dough ischilled, divide dough in half; return one half to refrigerator. Dust worksurface and dough with flour. Roll out dough to 1/4-inch thick. Cut intodesired shapes using cookie cutters; transfer to well-greased bakingsheet. Bake at 350 F for 10-12 minutes. Remove cookies from sheet and cool�on wire rack. Repeat with remaining dough.

Makes about 3 dozen cookies

Source: "The National Honey Board"S(Internet address): "http://www.honey.com/"Yield: "36 Cookies"

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Nutr. Assoc. : 0 0 0 0 0 0 0 0


Honey Shake It Up

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Beverages Fruit Shakes The National Honey Board

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 cups milk 1 1/2 cups strawberries -- sliced 1 cup vanilla yogurt 1/4 cup honey 5 ice cubes

Combine all ingredients except ice cubes in a blender and blend untilthick and creamy. Add ice cubes one at a time and blend until smooth.

Source: "The National Honey Board"S(Internet address): "http://www.honey.com/"Yield: "4 1/4 cups"

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Nutr. Assoc. : 0 0 0 0 0


Honey-Kissed Chocolate Drop Cookies


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup honey 6 tablespoons butter or margarine -- softened 2 cups all-purpose flour 1 cup unsweetened cocoa powder 1/2 teaspoon baking soda Rainbow candy sprinkles

Chocolate candy kisses

In medium bowl, cream honey and butter until light and fluffy. Beat inflour, cocoa powder and baking soda. Pour rainbow sprinkles into separatebowl. With hands, shape dough into 1-inch balls. Drop balls into rainbowsprinkles and roll gently to coat. Place balls on well-greased bakingsheet and gently press one chocolate kiss into center of each cookie. Bakeat 350 F for 10 minutes. Do not overbake. Remove cookies from sheet and�cool on wire rack.

Source: "The National Honey Board"S(Internet address): "http://www.honey.com/"Yield: "36 Cookies"T(Baking time): "0:10"

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Per serving: 76 Calories (kcal); 2g Total Fat; (25% calories from fat); 1g Protein; 14g Carbohydrate; 5mg Cholesterol; 38mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 222 0 0 0 0 0


Honey-Mustard Chicken with Fettuccine


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 cookiesheet. Stir together the mustard and honey and brush it over the chicken

and onions. Broil until the chicken is firm and cooked through, about 6minutes 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 theflour mixture and stir until thick. Remove from heat and stir in thechutney, vinegar and parsley.

When chicken is done, slice it and coarsely chop the onion. Toss with thepasta and sauce and sprinkle with scallions. Set 5 cups aside in therefrigerator and serve the remainder immediately.

Serves 4 with leftovers or 8 total.


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Per serving: 383 Calories (kcal); 3g Total Fat; (7% calories from fat); 24g Protein; 66g Carbohydrate; 35mg Cholesterol; 72mg SodiumFood 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


Honey-Pecan Pork Cutlets

Recipe By :Serving Size : 4 Preparation Time :0:30Categories : Main Dish Pork Swift & Company

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound boneless Armour Trim & Tender Pork cutlets -- 1/4 in. thick 1/2 cup all-purpose flour 3 tablespoons butter -- divided 1/4 cup honey 1/4 cup chopped pecans

Dredge cutlets in flour, shaking off excess. Heat one tablespoon butter inheavy skillet over medium heat. Add cutlets and brown on both sides, about5-6 minutes. Stir together remaining tablespoon butter, honey, and pecans,add to skillet, stir gently. Cover and simmer gently for 7-8 minutes.Remove cutlets to serving platter, pour sauce over.

Source: "Swift & Company"S(Internet address): "http://www.freshpork.com/index.html"

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Nutr. Assoc. : 1239 0 0 0 0


Ice Cream with Cherries

Recipe By :Serving Size : 0 Preparation Time :0:00Categories : Cherry Marketing Institute Desserts Fruit Ice Cream/ Frozen Yogurt


Use cherry pie filling and topping to top scoops of vanilla ice cream orfrozen yogurt.

Description: "A delicious, easy dessert any time of year."Source: "Cherry Marketing Institute"S(Internet address): "http://www.cherrymkt.org/index.html"

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Nutr. Assoc. :


Iron Skillet Spaghetti

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Beef Main Dish National Pasta Assn. Pasta


1 pound spaghetti or linguine -- uncooked 1 1/2 pounds ground beef 1 large onion -- minced 2 tablespoons vegetable oil 1 large clove garlic -- minced 1 28-ounce can crushed tomatoes 2 teaspoons dried oregano 1/4 cup fresh parsley -- finely chopped 2 cups low-fat Cheddar cheese -- grated

Prepare pasta according to package directions; drain. Brown beef in largeskillet, drain and set aside. Preheat oven to 350 F. In skillet, saut� �onion and garlic in oil. Return beef to skillet and add tomatoes, oreganoand parsley. Simmer 10 minutes. Add pasta and 1 cup of cheese to simmeringtomato mixture; stir. Cover mixture with remaining cheese. Bake for 30minutes or until top is crispy.

Serves 4-6


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Nutr. Assoc. : 1405 0 0 0 0 0 0 0 2538


It's the Berries Pork Chops


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 boneless pork chops -- 1-inch thick Olive oil 1 tablespoon brown sugar 1 1/2 teaspoons cornstarch 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 tablespoon butter 1/2 cup cran-raspberry juice 2 tablespoons balsamic vinegar 1/2 cup seedless raspberry jam

Heat a large heavy skillet over medium-high heat. Brush each chop lightlywith olive oil and cook chops for 9-10 minutes, turning occasionally,until evenly browned on both sides and just done. Remove chops to aserving platter; keep warm.

In a small bowl combine brown sugar, cornstarch, cinnamon and nutmeg. Meltbutter in skillet and stir in brown sugar mixture. Add juice and vinegar.Cook, stirring constantly, until sauce thickens. Stir in jam; cook andstir for 1 minute more. Spoon sauce over chops.


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Per serving: 314 Calories (kcal); 13g Total Fat; (35% calories from fat); 19g Protein; 34g Carbohydrate; 48mg Cholesterol; 677mg SodiumFood Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 2 Other Carbohydrates

Nutr. Assoc. : 887 2130706543 0 0 0 0 0 2933 0 4684


Jam Rolls

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Breads Fleischmann's Yeast Rolls Snacks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 1/2 cups all-purpose flour (3 1/2 to 4 cups) 2 tablespoons sugar 1 package Fleischmann's Rapid Rise Yeast� 1 teaspoon salt 1/2 cup water 1/2 cup milk 2 tablespoons butter or margarine 1 egg 2 tablespoons jam or preserves -- any flavor ICING 1 cup sifted powdered sugar 5 teaspoons milk 1/2 teaspoon vanilla extract

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast andsalt. Heat water, milk and butter until very warm (120 to 130 F); stir� �into dry ingredients. Stir in egg and enough remaining flour to make softdough. Knead on lightly floured surface until smooth and elastic, about 4to 6 minutes. Cover; let rest on floured surface 10 minutes.

Divide dough into 12 equal pieces. Roll each to 15-inch rope. Loosely coileach rope and tuck end under roll. Place on large greased baking sheet.Cover; let rise in warm, draft-free place until doubled in size, about 20to 40 minutes.*

With thumb, press indentation in center of each roll; fill with 1/2teaspoon jam. Bake at 400 F for 15 minutes or until done. Remove from�baking sheet and cool on wire rack. Drizzle with Powdered Sugar Icing.____________________

Powdered Sugar Icing: In small bowl, combine sifted powdered sugar, 4 to 5teaspoons milk and vanilla extract. Stir until smooth.

Source: "Fleischmann's Yeast"S(internet address): "http://www.breadworld.com/index.html"Yield: "12 Rolls"

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NOTES : *TIP: To create a warm place for rising, place a large shallow pan on counter. Half-fill pan with boiling water. Place baking sheet over pan; let rolls rise 20 minutes, until doubled in size. Proceed with recipe.Nutr. Assoc. : 14 0 26366 0 0 0 0 0 761 0 0 0 0 0


Just Peachy Ham Roll-Ups

Recipe By :Serving Size : 4 Preparation Time :0:15Categories : Appetizers/ Snacks Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 ham slices -- thin 1/4 cup orange juice -- fresh 1/2 cup peach preserves 1/2 cup honey 1/4 teaspoon cinnamon Dash cloves -- ground

Roll each ham slice into a tight roll. Stick with toothpicks. Place inshallow baking dish.

Combine remaining ingredients in a small pan. Heat just until wellcombined and syrup-like. Spoon sauce over each ham roll. Bake at 350 F for�

about 20 minutes. Baste frequently with sauce.

To serve, portion two rolls on each plate and spoon sauce across thecenter of the rolls.


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Nutr. Assoc. : 0 0 0 0 0 0


Kaleidoscope Honey Pops

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Frozen Fruit The National Honey Board

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/4 cups water 3/4 cup honey 3 cups assorted fruit -- cut into small pieces 12 paper cups OR 12 3-ounce popsicle molds or popsicle sticks

Whisk together water and honey in pitcher until well blended. Place 1/4cup fruit in each mold. Divide honey mixture between cups. Freeze about 1hour or until partially frozen. Insert popsicle sticks; freeze until firmand ready to serve.


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Per serving: 118 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 31g Carbohydrate; 0mg Cholesterol; 3mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 731 2142 2130706543 0 2130706543


Lemon Nut Twists

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Breads Breakfast/ Brunch Fleischmann's Yeast Snacks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 Master Sweet Dough 1/2 cup slivered almonds -- toasted 1/3 cup packed brown sugar 1 tablespoon lemon peel 2 tablespoons butter or margarine Lemon Icing

LEMON ICING 1 cup powdered sugar -- sifted 4 teaspoons fresh lemon juice (4 to 5 teaspoons)

In small bowl, combine 1/2 cup toasted, slivered almonds, 1/3 cup packedbrown sugar and 1 tablespoon lemon peel; reserve.

Roll dough to 21- 8-inch rectangle. Melt 2 tablespoons butter or�margarine. Brush middle third of dough (covering 7- 8-inch portion) with�1 tablespoon butter. Sprinkle with half of filling. Fold one of theremaining dough thirds over filling. Brush folded dough with remainingbutter. Sprinkle with remaining filling. Fold remaining dough third overfilling; pinch edges to seal. Cut into eight (1-inch wide) strips. Twisteach strip in opposite directions two or three times.

Place on greased baking sheet. Cover; let rise in warm, draft-free placeuntil doubled in size, about 20 to 40 minutes.

Bake at 375 F for 15 minutes or until done. Remove from sheet; cool on�wire rack. Drizzle with Lemon Icing (recipe follows). ____________________

Lemon Icing: In small bowl, combine 1 cup powdered sugar, sifted and 4 to5 teaspoons fresh lemon juice. Stir until smooth.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "8 Twists"

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Per serving: 172 Calories (kcal); 8g Total Fat; (38% calories from fat); 2g Protein; 26g Carbohydrate; 8mg Cholesterol; 34mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1

1/2 Other Carbohydrates

Nutr. Assoc. : 0 4982 0 0 0 0 0 0 0


Lemon Potato Fans

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Idaho Potato Commission Side Dish Vegetables

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 large Idaho Potatoes� 1/4 cup grated Parmesan cheese 3 tablespoons chopped fresh parsley 1/2 teaspoon paprika 1/4 teaspoon salt 1/4 cup margarine 1 tablespoon lemon juice 2 teaspoons lemon rind

Scrub potatoes and pat dry. Combine cheese, parsley, paprika and salt in asmall bowl; set aside. Cut each potato crosswise into 1/4-inch thickslices, cutting to, but not through, bottom of potato. Allow potatoes tostand in ice water 10 minutes.

Combine margarine, lemon juice and lemon rind in a 1-cup microwave-safeglass measure; microwave, uncovered, at HIGH 30 to 40 seconds, or untilmargarine is melted. Drain potatoes and pat dry.

Arrange potatoes, cut side up, in a 12 8 2-inch microwave-safe baking� �dish. Brush top and sides of potatoes with margarine mixture. Cover withmicrowaveable plastic wrap and microwave at HIGH 12 to 14 minutes, oruntil tender; rearranging potatoes every 6 minutes and brushing withremaining margarine mixture. Sprinkle potatoes with cheese mixture. Letstand, covered, 5 minutes.

Description: "Dramatic in presentation, these tempting Lemon Potato Fans are the perfect side dish for an elegant buffet."Source: "The Idaho Potato Commission"S(Internet address): "http://www.famouspotatoes.org/"

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Per serving: 287 Calories (kcal); 13g Total Fat; (40% calories from fat); 7g Protein; 37g Carbohydrate; 4mg Cholesterol; 373mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 5669 0 0 0 0 0 0 0


Macaroni and Cheese with Tomatoes

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Cheese Main Dish National Pasta Assn. Pasta Vegetarian

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 ounces Elbow Macaroni -- uncooked 2 ripe tomatoes -- sliced 2 tablespoons butter or margarine 1 tablespoon flour 1/4 teaspoon dry mustard 1/2 teaspoon salt 2 cups skim milk 2 cups grated hard cheese (such as Cheddar) 1/2 cup fresh bread crumbs

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

Into a 2-quart saucepan over medium heat, melt the butter or margarine.Add the flour, dry mustard and salt, then cook together for 2 to 3minutes. Add the milk little by little and continue stirring until mixturethickens. Add cheese and stir until melted. Place two slices of tomato inbottom of pan, then half the pasta. Place another two slices of tomato,the remainder of the pasta, and pour the sauce over all. Arrange threeslices of tomato on top and sprinkle with bread crumbs. Bake for 20minutes. Serve immediately.


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Per serving: 568 Calories (kcal); 26g Total Fat; (41% calories from fat); 27g Protein; 56g Carbohydrate; 77mg Cholesterol; 780mg SodiumFood Exchanges: 3 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 26367 0 0 0 0 0 20081 0


Make Rock Candy


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- YOU WILL NEED 1 large heavy pan 1 metal tablespoon 1 baking pan with sides lined with foil 1 candy thermometer 3 3/4 cups granulated sugar 1 1/2 cups Karo syrup 1 cup water 1 teaspoon favorite candy flavoring (can be purchased at drugstore) Food coloring of choice Powdered sugar

Put sugar, Karo syrup, and water into the saucepan, and heat gently untilthe sugar has dissolved, constantly stirring with the tablespoon.

Bring to a boil and cook, without stirring, until the temperature reaches310 F/154 C. � �

Remove from heat and add candy flavoring and food coloring.

Pour mixture onto a foil-lined baking pan.

Immediately remove foil from baking pan by sliding the pan out from underit. Pour powder sugar into pan.

As mixture cools, cut with scissors and place in powder sugar.

Description: "A Fun Activity for Kids."Source: "Chocolate Manufacturers Association"S(Internet address): "http://www.candyusa.org/"Yield: "5 1/4 cups"

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NOTES : This activity requires boiling sugar. Please provide adult supervision.Nutr. Assoc. : 0 0 0 0 0 0 428 0 27243 0 0


Making Chocolate Candy and Dipping Food into Chocolate


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- YOU WILL NEED A large porcelain or glazed pottery bowl A small metal bowl 2 cups milk chocolate chips/morsels (12 oz. bag) 2 tablespoons solid vegetable shortening 8 closed cookie cutters (2-3 inches in diameter) -- (8 to 10 cookie cutters) 1 aluminum foil Fruit, marshmallows, pretzels, or other food for dipping

You can make chocolate candy shapes using chocolate chips/morsels. First,put the chocolate into the small bowl with 2 tablespoons of vegetableshortening. Have an adult fill the large bowl with hot tap water (notboiling water). The adult should set the smaller bowl of chocolate intothe hot water, stirring until the chocolate melts and the mixture issmooth.

Be careful not to get near the water while it is hot. Be sure no watergets into the chocolate.

While the chocolate is melting, you may make molds by lining the cookiecutters with foil.

After the chocolate is melted, the adult can pour it into the cookiecutters, filling them half full. (A soup ladle helps in the pouringprocess.)

Set the molded chocolate aside to cool. When it is cool, peel the aluminumfoil away. You may want to save part of the melted chocolate for dippingsmall pieces of fruit or other food.

Source: "Chocolate Manufacturers Association"S(Internet address): "http://www.candyusa.org/"

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NOTES : To adult: When you are doing the above project, be sure to keep the tap water away from the children until it has cooled to lukewarm. Make sure all the foil is peeled away from the molded

chocolate before it is eaten.Nutr. Assoc. : 0 0 0 4139 1564 0 0 0 0


Maple Monkey Bread


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

Measure warm water into large bowl. Sprinkle in yeast; stir untildissolved. Stir in warm milk, sugar, butter, salt, egg and enough flour tomake soft dough.

Knead on floured surface until smooth, 8-10 minutes. Place in greasedbowl, turning to grease top. Cover; let rise until doubled in size, about45 minutes. Punch dough down. Divide into 32 pieces; roll into smoothballs.

To shape loaf: Pour 1/4 cup syrup in bottom of greased 10-inch tube pan;sprinkle with 1/2 cup nuts. Combine sugar and cinnamon in bowl. Dip 16balls in melted butter, roll in sugar mixture and arrange in pan. Top withremaining nuts and 1/4 cup syrup. Repeat with remaining balls and place inpan; top with remaining syrup. Cover; let rise until double in size, about30 minutes.

Bake at 375 F for 40 minutes or until done. Cool in pan on rack for 20�minutes; turn out onto serving plate. Serve warm.

Source: "Fleischmann's Yeast"S(internet address): "http://www.breadworld.com/index.html"Yield: "1 Loaf"

T(Baking Time): "0:40"

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NOTES : Cool Rise Method: Shape loaf as directed. Cover tightly with greased plastic wrap; refrigerate for 2 to 24 hours. When ready to bake, remove from refrigerator, uncover dough and let stand 10 minutes. Bake as directed.Nutr. Assoc. : 0 5472 26366 4138 0 0 0 0 14 0 0 0 20187 0 0 0


Meatball Hero Sandwiches

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Beef Burgers/ Sandwiches Rag�

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound extra-lean ground beef 1 egg -- beaten 1/2 cup Italian seasoned bread crumbs 2 tablespoons minced fresh parsley 1/8 teaspoon black pepper 2 tablespoons vegetable oil 1 30-ounce jar Rag Old World Style Spaghetti Sauce� 6 crusty rolls -- split and toasted 6 slices part-skim Mozzarella cheese

In a large bowl, thoroughly combine meat, egg, bread crumbs andseasonings. Shape into 1 1/2" meatballs. In a large skillet, thoroughlybrown meatballs on all sides in vegetable oil; drain fat. Add sauce; coverand simmer 30 minutes.

Fill rolls with sliced meatballs. Top with cheese and bake 5 minutes at350 degrees F. or until cheese melts.


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Per serving: 839 Calories (kcal); 44g Total Fat; (47% calories from fat); 55g Protein; 52g Carbohydrate; 145mg Cholesterol; 2161mg SodiumFood Exchanges: 3 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 3256 0 4866 0 0 0 0 0 27033


Muffin Tin Meatloaves

Recipe By :Serving Size : 6 Preparation Time :0:30Categories : Beef Texas Beef Council

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 pounds lean ground beef 1 cup soft bread crumbs 1 teaspoon dried Italian seasoning 1/4 cup ketchup 1 1/2 cups zucchini -- shredded 1 egg -- slightly beaten 1/2 teaspoon salt

Heat oven to 400 degrees. In large bowl, combine all ingredients exceptketchup, mixing lightly but thoroughly. Place approximately 1/3 cup beefmixture into each of 12 medium muffin cups, pressing lightly; spreadketchup over tops.

Bake 20 minutes or until centers are no longer pink.

Remove meatloaves from pan.


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Serving Ideas : Serve with mashed potatoes, if desired.

Nutr. Assoc. : 0 0 0 0 0 0 0


My Own Pizza


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- DOUGH 1 package Fleischmann's Rapid Rise Yeast� 6 cups all-purpose flour (6 to 6 1/2 cups) 1 1/2 teaspoons salt 2 cups very warm water (125 to 130 degrees)� � 1/4 cup olive oil -- at room temperature TOMATO SAUCE 1 8-ounce can tomato sauce 1 6-ounce can tomato paste 1 clove garlic -- minced

Topping Suggestions: Grated Mozzarella or Cheddar Pepperoni, salami or ham -- sliced Olives -- sliced Tomatoes, onions peppers or other vegetables

In large bowl, combine 5 cups flour, undissolved yeast and salt. Stir verywarm water and olive oil into dry ingredients. Stir in enough additionalflour to make soft dough. On lightly floured surface, knead until smoothand elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.

Meanwhile prepare tomato sauce: in small bowl mix tomato sauce, tomatopaste, oregano and garlic.

On lightly floured surface, divide dough into 16 pieces. Form into smoothballs; roll or pat to 7-inch circles. Place on greased baking sheets. Topeach with 1 1/2 tablespoons sauce and selected toppings. Bake at 400 F for�25 minutes or until crust is golden. Serve warm.

To make large pizzas: Roll dough to fit 2 greased (14-inch) pizza pans or2 (10- 15-inch) baking pans.�

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "2 Pizzas"T(Baking Time): "0:25"

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Per serving: 215 Calories (kcal); 4g Total Fat; (16% calories from fat); 6g Protein; 39g Carbohydrate; 0mg Cholesterol; 372mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 26366 14 0 3728 0 0 0 0 0 0 0 0 0 0 0


Nacho Style Macaroni and Cheese

Recipe By :Serving Size : 10 Preparation Time :0:00Categories : Cheese Rag� Vegetarian

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 tablespoons 70% vegetable oil spread 3 tablespoons all-purpose flour 2 1/2 cups skim milk 1 cup shredded sharp Cheddar cheese (4 oz.) 2 tablespoons grated Parmesan cheese (optional) 1/2 teaspoon salt (optional) 1/4 teaspoon ground black pepper 3 cups elbow macaroni (12 oz.) -- uncooked 1 4 1/2-ounce can chopped green chilies -- drained 1 14 1/2-ounce can Mexican-style stewed tomatoes -- drained 1 4-ounce jar pimento pieces -- drained 2 tablespoons chopped ripe olives (optional)

Heat oven to 350 degrees F. In medium saucepan over low heat, meltvegetable oil spread; with whisk, gradually stir in flour. Cook 1 minute,stirring constantly.

Gradually add milk; cook over medium heat, stirring frequently untilmixture boils. Remove from heat. Add cheeses, salt and pepper, stirringuntil cheese melts and sauce is smooth.

Meanwhile, cook pasta according to package directions for 4 minutes;drain. Stir together pasta, cheese sauce and remaining ingredients exceptolives; spoon into 2-quart casserole. Bake covered, 20 minutes or untilhot; sprinkle with olives if desired.


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Per serving: 229 Calories (kcal); 6g Total Fat; (25% calories from fat); 10g Protein; 32g Carbohydrate; 13mg Cholesterol; 216mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 4908 2130706543 2130706543 0 848 20197 0 4487 2130706543


Nutty Butterscotch Fudge

Recipe By :Serving Size : 20 Preparation Time :0:00Categories : Candies Marshmallow Fluff�

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

Grease a 9-inch square baking pan; set aside. In heavy saucepan combinesugar, butter or margarine, salt, Marshmallow Fluff and evaporated milk.�Over medium heat, heat to a full rolling boil; cook 5 minutes, stirringconstantly. Remove from heat. Quickly stir in butterscotch pieces andvanilla until pieces are melted. Stir in peanuts. Turn into pan and coolcompletely.

Source: "Marshmallow Fluff "�S(Internet address): "http://www.marshmallowfluff.com"Yield: "2 1/2 Pounds"

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Nutr. Assoc. : 0 0 0 5776 3254 2411 0 4273


Oatmeal Molasses Bread (1-Pound Recipe)


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup water 1 tablespoon molasses 2 teaspoons butter or margarine 3/4 teaspoon salt

1 1/3 cups whole wheat flour 2/3 cup bread flour 1/4 cup rolled oats -- toasted (see How to Toast Oats tip in Notes) 2 tablespoons nonfat dry milk powder 1 1/2 teaspoons Fleischmann's Bread Machine Yeast�

Add ingredients to bread machine pan in the order suggested bymanufacturer, adding molasses with water and oats with flours. (If doughis too dry or stiff or too soft or slack, adjust dough consistency - seeAdjusting Dough Consistency tip in Notes.)

Recommended cycle: Basic/white bread cycle; medium/normal color setting.Timed-bake feature can be used.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "1 Loaf"

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NOTES : Checking Dough Consistency: Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade. If dough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency. If dough is too soft or sticky, add additional bread flour, 1 teaspoon at a time. ____________________ How to Toast Oats: To toast the oats, spread in a thin layer in a shallow baking pan. Bake at 350 F for 10 to 15 minutes or until� light golden brown, stirring often. If you want to toast enough oats for more than one loaf, just freeze the extra oats.Nutr. Assoc. : 0 0 0 0 0 0 0 0 5626


One-Pot Tuna Pasta

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Casseroles Fish/ Seafood National Pasta Assn. One Dish Meal Pasta

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 ounces Elbow Macaroni, Medium Shells or other medium pasta shape -- uncooked

2 1/2 cups water 2 chicken bouillon cubes 1/8 teaspoon black pepper 1 teaspoon fresh basil leaves 1 4-ounce jar pimiento 1 9-ounce package frozen cut green beans 1 cup skim milk 4 ounces low-fat Cheddar cheese -- grated 1 6 1/8-ounce can white albacore tuna packed in water -- drained 1/4 cup chopped fresh parsley

Bring water, bouillon cubes, pepper and basil leaves to a boil in a4-quart pot. Gradually add pasta so that water continues to boil. Coverand simmer for 7 minutes, stirring occasionally.

Meanwhile, dice pimento. Stir diced pimento, green beans and milk intopot; cover and simmer 6 to 8 minutes or until pasta and beans are tender.Stir in cheese, tuna and parsley until cheese is melted. Serveimmediately.


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Per serving: 374 Calories (kcal); 5g Total Fat; (11% calories from fat); 30g Protein; 53g Carbohydrate; 26mg Cholesterol; 763mg SodiumFood Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 26044 0 2570 0 0 4487 3458 0 4043 5553 0


One-Rise Ham 'n Swiss Loaf

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Appetizers/ Snacks Breads Fleischmann's Yeast Snacks

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

3/4 cup diced dill pickles 1 egg -- beaten

Place water in large, warm bowl. Sprinkle in yeast; stir until dissolved.Stir in mustard, sugar, butter, salt and enough flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 4 to 6minutes. Roll dough to 15- 10-inches. Transfer to greased baking sheet.�Sprinkle ham, cheese, pimientos and pickles down center third of doughlength. Make cuts from filling to dough edges at 1-inch intervals alongsides of filling. Alternating sides, fold strips at an angle acrossfilling. Cover; let rise in warm place until almost doubled in size, about30 minutes.

Brush loaf with egg. Bake at 375 F for 35 minutes or until done. Remove�from sheet to wire rack. Serve warm.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "1 Loaf"

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Nutr. Assoc. : 1582 26366 0 0 0 0 14 3653 1466 26939 1115 0


Orange Mustard Pork

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Main Dish Pork The Rice Council

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound lean boneless pork 1/2 cup unsweetened orange juice 2 tablespoons Dijon mustard 1 tablespoon brown sugar 1 1/2 teaspoons cornstarch 2 cups sliced fresh mushrooms (about 8 ounces) 1/2 cup sliced green onions 2 teaspoons vegetable oil 3 cups cooked brown rice 1 11-ounce can mandarin orange segments in juice -- drained 2 tablespoons slivered almonds -- toasted

Thinly slice pork diagonally across the grain. Combine juice, mustard,sugar and cornstarch; set aside.

Cook mushrooms and onions in oil in large skillet over medium-high heat.Remove from skillet. Add pork; cook until browned. Stir in mushroommixture, rice and reserved juice mixture. Cook, stirring frequently, untilthoroughly heated.

Add oranges; toss lightly until heated. Transfer to serving dish andsprinkle with almonds.


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Per serving: 403 Calories (kcal); 11g Total Fat; (24% calories from fat); 25g Protein; 50g Carbohydrate; 50mg Cholesterol; 144mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 2312 1006 0 0 0 0 0 0 0 4086 0


Oregon Hazelnut Brownies


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 squares unsweetened chocolate 1/2 cup butter or margarine 2 eggs 1 cup sugar 3/4 cup sifted all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup roasted and chopped Oregon hazelnuts 1 teaspoon vanilla extract

Melt chocolate with butter over hot water; cool. Add eggs and sugar, andbeat until well blended. Combine flour, baking powder and salt; stir intochocolate mixture with hazelnuts and vanilla. Spread mixture evenly inlightly greased 8-inch square pan. Bake in a 350 oven for 25 to 30�minutes. Cool 10 minutes; cut into squares with sharp knife.

Yield: 16 to 20 brownies.

Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry"

S(Internet address): "http://www.teleport.com/~nuts/index.html"Yield: "20 brownies"

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Per serving: 161 Calories (kcal); 11g Total Fat; (58% calories from fat); 2g Protein; 15g Carbohydrate; 31mg Cholesterol; 92mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 26379 0 0 3677 0


Oregon Hazelnut Oatmeal Cookies


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup shortening 1 cup granulated sugar 1 cup firmly packed light brown sugar 2 eggs 1 teaspoon vanilla 1 1/2 cups plus 1 tablespoon sifted all-purpose flour -- divided 1 teaspoon baking soda 3/4 teaspoon salt 2 1/2 cups quick oats -- uncooked 1 cup finely chopped Oregon hazelnuts 1 cup finely diced dried apricots 1 cup chopped vanilla milk chips

Combine shortening, granulated sugar, brown sugar, eggs and vanilla inlarge bowl. Beat at medium speed of electric mixer until well blended.Combine 1 1/2 cups flour, baking soda and salt. Stir into creamed mixturewith spoon. Stir in oats, then the hazelnuts. Toss apricots with remaining1 tablespoon flour. Stir into dough. Stir in milk chips. Shape into 11/2-inch balls. Flatten slightly. Place 2 inches apart on ungreased bakingsheet.

Bake at 350 F for 11 to 13 minutes, or until slightly moist in center and�just beginning to brown around edges. Remove immediately to waxed papercovered paper towels.

Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry"S(Internet address): "http://www.teleport.com/~nuts/index.html"Yield: "3 dozen cookies"

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Per serving: 367 Calories (kcal); 19g Total Fat; (46% calories from fat); 5g Protein; 46g Carbohydrate; 21mg Cholesterol; 171mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 26379 0 0 970 26787 2070 927


Oregon Hazelnut Trail Mix

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Appetizers/ Snacks Dundee Hazelnuts The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 cups Kix cereal 1 1/2 cups coarsely chopped or whole, roasted Oregon hazelnuts 1 cup golden raisins 1 cup banana chips 1 small package non-instant vanilla pudding 1/2 cup honey 1/2 cup peanut butter

Mix cereal, nuts, raisins and banana chips together. In saucepan, combinevanilla pudding and honey; bring to a boil and boil 30 seconds. Removefrom heat. Stir in peanut butter; mix well. Pour over cereal mix and mixuntil coated. Put on cookie sheet to cool.

Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry"S(Internet address): "http://www.teleport.com/~nuts/index.html"

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Per serving: 419 Calories (kcal); 24g Total Fat; (47% calories from fat); 7g Protein; 51g Carbohydrate; 1mg Cholesterol; 189mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 4 1/2 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 3677 0 0 1555 0 0


Pasta Hoppin' John

Recipe By :

Serving Size : 8 Preparation Time :0:00Categories : National Pasta Assn. Pasta Vegetarian

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound Bow Ties, Wagon Wheels, or other medium pasta shape -- uncooked 1 tablespoon vegetable oil 1 medium onion -- chopped 1 jalape o pepper -- seeded and chopped� OR 1/2 teaspoon dried jalape o flakes� 3 cloves garlic -- chopped 1 green bell pepper -- seeded and chopped 1 28-ounce can crushed tomatoes 1 10-ounce package frozen black-eyed peas -- prepared according to directions OR 1 16-ounce can black-eyed peas -- rinsed and drained 1 tablespoon cider vinegar 3 tablespoons chopped fresh cilantro OR 1 tablespoon dried cilantro Salt and black pepper -- to taste

Cook pasta according to package directions; drain. In large saut pan,�heat oil over medium heat. Saut the onion, jalape o, garlic and pepper� �until softened, about three minutes. Add tomatoes. Simmer 10 minutespartially covered. Stir occasionally. Add the black-eyed peas, vinegar andcilantro. Cover and simmer an additional 10 minutes. Season with salt andblack pepper. Toss gently with cooked pasta and serve immediately.

Serves 6-8


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Per serving: 318 Calories (kcal); 3g Total Fat; (8% calories from fat); 12g Protein; 61g Carbohydrate; 0mg Cholesterol; 138mg SodiumFood Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 4365 0 0 20103 0 2130706543 0 0 0 3436 0 2130706543 0 0 0 2130706543 4826


Pasta Pizza

Recipe By :Serving Size : 8 Preparation Time :0:00

Categories : National Pasta Assn. Pasta Vegetarian

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound Ziti, Rigatoni, or other medium pasta shape -- uncooked 1 tablespoon olive oil OR 1 tablespoon vegetable oil 1 8-ounce can tomato sauce 1 tablespoon dried mixed Italian herbs OR 2 tablespoons minced fresh oregano AND 2 tablespoons minced fresh parsley 1/4 cup grated Romano cheese 1 16-ounce can crushed tomatoes OR 2 cups chopped fresh tomatoes 2 cloves garlic -- minced 1 teaspoon hot red pepper flakes (optional) 1 green bell pepper -- ribs and seeds removed, chopped 1/2 cup chopped carrots 1 can chickpeas -- rinsed and drained 6 green olives -- sliced 1 cup shredded part-skim Mozzarella cheese

Prepare pasta according to package directions, reducing cooking time by 1to 2 minutes; drain.

Spray a 9 13 2-inch baking dish with vegetable cooking spray. Transfer� �pasta to baking dish and toss with the mixed herbs, tomato sauce andRomano cheese. Mix the garlic and hot red pepper flakes with the tomatoesand pour all over top of pasta. Layer the remaining ingredients, endingwith the Mozzarella. Bake at 400 F for 15 minutes and serve.�

Serves 6-8


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Nutr. Assoc. : 5662 0 0 2130706543 0 27170 0 2130706543 0 2130706543 0 2130706543 0 0 0 4714 0 0 0 0 921


Pasta Stuffed Pizza-Style

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : National Pasta Assn. Pasta Pork Sauces

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 30 Jumbo Shells OR 13 Manicotti Shells -- uncooked 3 medium zucchini -- grated 2 teaspoons garlic powder 1 cup Italian-style bread crumbs 1 1/2 ounces pepperoni slices -- torn into small pieces 1 large egg white

SAUCE 3 cups low-sodium tomato sauce 1 teaspoon dried oregano 1 teaspoon dried basil 3 ounces part-skim Mozzarella cheese -- grated 1/4 cup grated Parmesan cheese

Prepare pasta according to package directions.

While pasta is cooking, preheat oven to 450 F. Toss the zucchini with the�garlic powder and put it into a colander. Let it sit 5 minutes and thensqueeze out as much moisture as possible. In a large bowl, mix zucchinimixture with bread crumbs, pepperoni and egg white, stirring well. In amedium mixing bowl, stir together the ingredients for the sauce.

When pasta is done, drain well. Rinse with cold water and drain again.Stuff the shells with the filling mixture and arrange them in a 9 13 � �2-inch pan. Spoon the sauce over pasta and sprinkle with the Mozzarellaand Parmesan cheeses. Bake uncovered 15 to 20 minutes or until the cheesehas melted.


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Per serving: 567 Calories (kcal); 12g Total Fat; (18% calories from fat); 28g Protein; 86g Carbohydrate; 24mg Cholesterol; 1289mg SodiumFood Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 900315 0 2130706543 0 0 3768 0 0 0 26429 0 0 921 0


Pasta with Spaghetti Sauce

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

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 tablespoons soybean oil 1 cup diced onion 1 cup diced zucchini 1 cup diced red pepper 1 cup sliced button mushrooms 1 16-ounce jar spaghetti sauce 1/2 teaspoon Italian seasonings and salt 1/8 teaspoon pepper 4 cups cooked corkscrew pasta

Heat oil in large nonstick skillet over medium-high heat; stir in onion,zucchini, pepper and mushrooms. Saut until vegetables are crisp-tender.�Add spaghetti sauce and seasonings; mix well. Bring mixture to boil,reduce heat and simmer 5 minutes. Stir in pasta.

Makes 4 to 6 servings.

Source: "Indiana Soybean Board"S(Internet address): "http://www.soyfoods.com/index.html"

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Per serving: 277 Calories (kcal); 9g Total Fat; (28% calories from fat); 7g Protein; 44g Carbohydrate; 0mg Cholesterol; 378mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 26099 20165 4977 0 3776 0 2836


Pasta-Taco Salad

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : National Pasta Assn. Pasta Poultry Salads

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 ounces Wagon Wheels, Medium Shells or other medium pasta shape -- uncooked 8 ounces ground turkey

1 teaspoon chili powder 2 cups shredded romaine lettuce 1/2 cup diced avocado 1/2 cup non-fat plain yogurt Tortilla chips -- optional 1 recipe Salsa Cruda -- (see recipe)

Prepare pasta according to package directions. While pasta is cooking,prepare the Salsa Cruda. When the pasta is done, drain well and rinseunder cold water until completely cool.

Crumble the turkey into a large skillet. Add chili powder. Place theskillet over medium heat and cook, stirring frequently, until the turkeyis cooked through and crumbled into small bits. Drain the turkey in acolander.

Drain the salsa well. In a straight-sided, 2-quart casserole dish, layerthe pasta, then the lettuce, then the turkey and the avocado, then thesalsa, reserving about 1/4 cup of the salsa for the top. Spread thenon-fat yogurt in an even layer over the top and pour the remaining salsaover the yogurt. Cover the bowl tightly and refrigerate 2 to 4 hours.

Bring to room temperature 30 minutes before serving. Garnish with tortillachips, if desired.


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Per serving: 350 Calories (kcal); 9g Total Fat; (23% calories from fat); 20g Protein; 47g Carbohydrate; 45mg Cholesterol; 90mg SodiumFood Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 4365 0 0 1280 0 20137 0 0


Peanut Butter 'n Honey Cookies


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup honey 1/4 cup butter or margarine -- softened 1 egg 3/4 cup peanut butter 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour

1/2 teaspoon salt 1/2 teaspoon baking soda

In medium bowl, cream honey and butter until light and fluffy. Beat inegg, peanut butter and vanilla. Add flour, salt and baking soda; mix untilcombined. Drop dough, one tablespoon at a time, onto well-greased bakingsheet. Dip fork into flour and press flat on each cookie to form an "x."Bake at 350 F for 10-12 minutes. Remove cookies from sheet and cool on�wire rack.

Source: "The National Honey Board"S(Internet address): "http://www.honey.com/"Yield: "24 Cookies"

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Per serving: 257 Calories (kcal); 13g Total Fat; (42% calories from fat); 6g Protein; 33g Carbohydrate; 26mg Cholesterol; 261mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 222 0 26964 0 0 0 0


Peanut Butter and Chocolate Pull-Apart Rolls


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

To make dough: In large bowl, combine flour, sugar, undissolved yeast andsalt. Heat milk and water until very warm (120 to 130 F); stir into dry� �ingredients. Stir in peanut butter and enough remaining flour to make softdough. Knead on lightly floured surface until smooth and elastic, about 6to 8 minutes. Cover; let rest 10 minutes.

To make filling: In small bowl, combine filling ingredients; blend well.Set aside.

To shape and fill: Divide dough in half; roll each to 14-inch circle. Cuteach into 6 wedges; place filling, dividing evenly, at wide end of eachwedge. Beginning at wide end, roll up tightly; curve to form crescent.Arrange six crescents, seam side down, spoke fashion, on greased largebaking sheet. Pinch ends at center to seal. Repeat with remainingcrescents on separate pan. Cover; let rise in warm, draft-free place untildoubled in size, about 30 to 45 minutes.

Bake at 375 F for 15 to 20 minutes or until done, switching position of�pans halfway through baking for even browning. Remove from pans; cool onwire racks.____________________

To Make Icing: In small bowl, combine icing ingredients; stir untilsmooth. Drizzle on rolls.


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Per serving: 396 Calories (kcal); 14g Total Fat; (29% calories from fat); 10g Protein; 62g Carbohydrate; 3mg Cholesterol; 357mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 14 0 26366 0 0 0 26964 0 0 4886 26964 0 0 0 2968 4138


Peanut Butter and Jelly Coffee Cake

Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Breads Cakes Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 1/4 cups all-purpose flour -- * see note 1/2 cup sugar 1 package Fleischmann's Active Dry or Rapid Rise� Yeast

1 teaspoon salt 1 cup milk 1/4 cup water 1/4 cup butter or margarine -- cut into pieces 2 eggs 2/3 cup peanut butter -- at room temperature 2/3 cup strawberry jam or preserves Powdered Sugar Icing

POWDERED SUGAR ICING 1 cup powdered sugar -- sifted 1 tablespoon milk (1 to 2 teaspoons) 1/2 teaspoon pure vanilla extract

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, andsalt. Heat milk, water and butter until warm (105 to 115 F). Gradually� �add to dry ingredients; beat 2 minutes at medium speed of electric mixer,scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes athigh speed. With spoon, stir in remaining flour to make stiff batter;grease top. Cover tightly with plastic wrap; refrigerate 2 hours or up to2 days.

Remove dough to lightly floured surface; divide in half. Roll one doughhalf to 22- 6-inch rectangle. Spread half of peanut butter over dough to�within 1/2-inch of edges. Spread half of jam over peanut butter. Fold inhalf lengthwise; pinch edges to seal. Twist dough 6 times; form into coiland tuck end under dough. Place on greased baking sheet. Repeat withremaining dough half and filling. Cover; let rise in warm, draft-freeplace until doubled in size, about 1 hour.

Bake at 375 F for 25 to 30 minutes or until done, switching position of�sheets halfway through baking for even browning. Remove from baking sheetsand cool on wire rack. Drizzle with Powdered Sugar Icing. ____________________

Powdered Sugar Icing: In small bowl, combine 1 cup sifted powdered sugar,1 to 2 tablespoons milk, and 1/2 teaspoon pure vanilla extract. Stir untilsmooth.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "2 Coffee Cakes"

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NOTES : TIPS: To measure liquid, pour into transparent liquid-ingredient� measuring cup; read measurement at eye level. To measure flour, spoon into standard dry-ingredient measuring� cup; level with straight-edged knife.

Nutr. Assoc. : 0 0 26366 0 4138 0 0 0 0 5150 1191 0 0 4138 5403


Peanut Butter Fudge

Recipe By :Serving Size : 24 Preparation Time :0:00Categories : Candies Marshmallow Fluff�

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2/3 cup milk 2 cups sugar 1 cup smooth or crunchy peanut butter 1 7 1/2-ounce jar Marshmallow Fluff� 1 teaspoon vanilla

Grease a 8-inch square baking pan; set aside. In large saucepan combinemilk and sugar. Over medium-high heat, cook stirring constantly, to 230�to 235 F. on a candy thermometer or soft ball stage (when a small amount�of mixture dropped into very cold water forms a ball which flattens onremoval from water). Remove from heat , cool slightly and blend in peanutbutter, Fluff and vanilla. Pour into pan and cool until sets.�

Source: "Marshmallow Fluff "�S(Internet address): "http://www.marshmallowfluff.com"Yield: "1 1/2 Pounds"

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Per serving: 162 Calories (kcal); 6g Total Fat; (30% calories from fat); 3g Protein; 26g Carbohydrate; 1mg Cholesterol; 59mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 5011 5776 0


Peanut Butter Sheet Cake

Recipe By :Serving Size : 14 Preparation Time :0:00Categories : Cakes Monitor Sugar

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup peanut butter 1 cup water

2 sticks margarine 2 cups flour 2 unbeaten eggs 2 cups Big Chief sugar 1 teaspoon salt 1 teaspoon baking soda 1/2 cup buttermilk

Bring peanut butter, water and margarine to a rapid boil. Pour peanutbutter/water mixture over combined dry ingredients. Mix well and addunbeaten eggs and buttermilk. Mix together and pour into a greased andfloured sheet cake pan. Bake at 350 F for 20 to 25 minutes.�

Description: "An easy recipe for an amazing dessert!"Source: "Monitor Sugar"S(Internet address): "http://www.monitorsugar.com/"Yield: "7 cups"T(Baking Time): "0:25"

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Nutr. Assoc. : 0 0 0 0 3218 27112 0 0 0


Peanut Butter Turtle Rolls


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 cups all-purpose flour (4 to 4 1/2 cups) 1/2 cup sugar 2 packages Fleischmann's Rapid Rise Yeast� 1 teaspoon salt 1 cup milk 1/2 cup water 1/2 cup peanut butter -- at room temperature 1 egg -- beaten with 1 tablespoon water Chopped peanuts and/or sugar -- optional 16 peanut or date pieces

In large bowl, combine 2 cups flour, 1/2 cup sugar, undissolved yeast andsalt. Heat milk and water until very warm (120 to 130 F); stir into dry� �ingredients. Stir in peanut butter and enough remaining flour to make softdough. Knead on lightly floured surface until smooth and elastic, about 6to 8 minutes. Cover; let rest on floured surface 10 minutes.

Grease two large baking sheets. Divide dough into eight equal pieces. Tomake one turtle from each piece: Reserve 1/4 dough. Shape remaining doughinto smooth ball for body. Place on greased baking sheet. Divide reserveddough in half.

From one half, pinch off small piece and roll to small rope for tail; formremaining piece into oblong head. Place head and tail partially under bodyin appropriate places; pinch to seal. Divide remaining half into fourequal pieces. Form into 2-inch ropes for legs; place partially under bodyin appropriate places. Repeat with remaining dough to make eight turtles.Cover; let rise in warm, draft-free place until doubled in size, about 30to 60 minutes.

With scissors, make four snips (1/8-inch deep), in crisscross fashion,across body to mark shell. Make two small cuts at end of each leg to webfeet.

Brush turtles with egg mixture and sprinkle body with peanuts and/orsugar, if desired. Insert two peanut pieces in each head for eyes. Bake at375 F for 15 to 20 minutes or until done. Remove from sheets; cool on wire�racks.


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Per serving: 404 Calories (kcal); 10g Total Fat; (23% calories from fat); 13g Protein; 65g Carbohydrate; 28mg Cholesterol; 366mg SodiumFood Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 0 2130706543


Peppermint Crisp Ice Cream Pie

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Chocolate Manufacturers Assn. Ice Cream/ Frozen Yogurt Pies


CHOCOLATE CRUMB CRUST 2 cups chocolate wafer cookies (9 ounce package) -- crushed 6 tablespoons unsalted butter (3/4 stick) -- melted CHOCOLATE SAUCE 7 ounces semisweet chocolate chips or semisweet chocolate chopped 2 tablespoons vegetable oil 1 quart chocolate ice cream -- refrigerator-softened 30 minutes 1 quart peppermint ice cream -- refrigerator-softened 30 minutes 1 cup peppermint candy (about 5 1/2 ounces) -- coarsely chopped

Preheat oven to 325 F. Butter 9" springform pan. �

In large bowl, mix chocolate cookie crumbs and melted butter, stirringmixture until crumbs are moistened evenly. Transfer crumbs to preparedpan. Use fingers to press crumbs evenly over the bottom and 1 inch up thesides of the pan. Bake crust for 6 minutes. Cool crust completely.

In top of double boiler over barely simmering water, or in a microwavefollowing manufacturer's directions for melting chocolate, stir chocolateand vegetable oil until chocolate is melted and mixture is smooth.

Using a metal spatula, spread softened chocolate ice cream over crumbcrust. Sprinkle half of the peppermint candy evenly over ice cream. Usinga teaspoon, drizzle 3 tablespoons of chocolate sauce evenly over chocolatecoating. Sprinkle remaining peppermint candy evenly over peppermint icecream. Drizzle 2 tablespoons of chocolate coating in thin, crisscrossinglines over the peppermint candy.

Place remaining chocolate sauce in heatproof container. Cover andrefrigerate to serve with pie. (The chocolate sauce can be refrigerated upto 3 weeks.) Cover pie tightly with plastic wrap, then aluminum foil.Freeze at least 6 hours, or up to 2 weeks.

To serve, remove chocolate sauce from refrigerator and warm in microwaveor in top of double boiler over barely simmering water. Stir until mixtureis melted and pourable.

Remove ice cream pie from freezer 10 to 15 minutes before serving. Dip adish towel in hot water and wring it dry. Hold hot towel around sides ofspringform pan for 15 seconds. Release sides of pan. Using a sharp knife,cut ice cream pie into wedges. Pass around the pitcher of warm chocolatesauce.

Chocolate sauce makes about 1/2 cup.

Source: "Chocolate Manufacturers Association"S(Internet address): "http://www.candyusa.org/"

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Per serving: 593 Calories (kcal); 29g Total Fat; (43% calories from fat); 6g Protein; 81g Carbohydrate; 51mg Cholesterol; 303mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 5 1/2

Other Carbohydrates

NOTES : A chocolate crumb crust holds peppermint and chocolate ice cream that is layered with crisp peppermint candy and a chocolate sauce. Pass additional chocolate sauce to pour over slices of ice cream pie. At holiday time, garnish each slice of pie with a festive candy cane.Nutr. Assoc. : 0 2647 1553 0 0 4886 0 0 1459 900668 0


Peppermint Fields

Recipe By :Serving Size : 1 Preparation Time :0:00Categories : Beverages Desserts Ice Cream/ Frozen Yogurt Stash Tea

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- FOR EACH 16-OUNCE GLASS 2 cups vanilla ice cream 2 Stash Peppermint tea bags 1/4 teaspoon vanilla syrup (optional)

In a blender, mix ingredients until fully blended. (Cut open tea bags andmix contents with ice cream.) Garnish with fresh mint leaves.

Source: "Stash Tea"S(Internet address): "http://www.stashtea.com/"Yield: "1 16 ounce glass"

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Nutr. Assoc. : 0 0 5263 2130706543


Pepperoni Pasta Ruffles

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Pasta Rag�


-------- ------------ -------------------------------- 1 small green pepper -- diced 1 small red pepper -- diced 1 tablespoon olive oil 1 28-ounce jar Rag Hearty Pasta Sauce� 1 3 1/2-ounce package sliced pepperoni -- sliced in half 8 ounces Mozzarella cheese -- diced 1 14-ounce package pasta ruffles -- cooked and drained

In a large skillet, saut green and red peppers in olive oil until tender.�Add sauce and simmer over low heat, stirring occasionally about 10 minutesor until heated through. Spoon sauce, pepperoni, and cheese over hotpasta; toss to coat well.


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Per serving: 444 Calories (kcal); 16g Total Fat; (33% calories from fat); 17g Protein; 56g Carbohydrate; 35mg Cholesterol; 767mg SodiumFood Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 474 0 0 848 0


Pizza Pork Hoagies

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Burgers/ Sandwiches Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 4-ounce boneless pork loin chops -- cut into thin strips 1/2 cup Italian dressing 1/2 cup pizza sauce 1/2 cup shredded Mozzarella cheese 6 sandwich buns

Place pork strips and Italian dressing into a self-sealing plastic bag.Marinate in refrigerator 2-24 hours.

Drain marinade and discard. Heat a large nonstick skillet over mediumheat; add pork strips and stir-fry until just done and lightly browned,6-8 minutes.

Open sandwich buns and place on cookie sheet. Spread 1-1/2 tablespoonspizza sauce over bottom halves of buns. Divide pork strips into six equalparts and place atop pizza sauce. Top each pork sandwich with 1-1/2

tablespoons shredded cheese. Bake in a 350 F oven 5 minutes or until�cheese melts and bun is lightly toasted. Close buns to serve.


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Per serving: 421 Calories (kcal); 25g Total Fat; (52% calories from fat); 25g Protein; 26g Carbohydrate; 49mg Cholesterol; 1203mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 887 758 0 0 713


Popcorn Fluff Puffs�

Recipe By :Serving Size : 9 Preparation Time :0:00Categories : Cookies/ Bars/ Brownies Marshmallow Fluff�

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 7 1/2-ounce jar Marshmallow Fluff� 1/4 cup butter or margarine 8 cups unsalted, unbuttered popcorn, popped

Grease a 9 9-inch baking pan and set aside. Combine Fluff and butter in� �a micro-wave safe dish. Cook on HIGH* 2 minutes; stir and cook 1 minutemore. (Or combine Fluff and butter in a medium saucepan over medium-high�heat, stirring constantly until Fluff boils.) Stir in popcorn. Using a�spatula or waxed paper pat into pan. Cool. Cut into bars. Makes nine3-inch puffs.

Source: "Marshmallow Fluff "�S(Internet address): "http://www.marshmallowfluff.com"Yield: "9 Puffs"

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Per serving: 151 Calories (kcal); 5g Total Fat; (31% calories from fat); 1g Protein; 25g Carbohydrate; 14mg Cholesterol; 65mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates

NOTES : *Based on a 600-watt oven.Nutr. Assoc. : 5776 0 2025


Pork Chop and Apple Bake

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Casseroles Pork Swift & Company

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

In skillet, brown chops on both sides in shortening over moderate heat.Remove from skillet and arrange in shallow 2-quart casserole. Add potatoand onion to drippings in skillet; heat thoroughly, stirring carefully.Sprinkle with salt and nutmeg. Stir in apple wedges. Spoon mixture overchops. Add 1 cup apple juice to skillet; heat until simmering. Pour overapple-potato mixture. Cover casserole; bake in 350 F oven for 45 minutes�or until chops and vegetables are tender. Using a slotted spoon, placeapple-potato mixture on serving platter. Arrange chops on top. Combineremaining 1/4 cup apple juice and cornstarch; stir until free of lumps.Pour into pan juices, cook until thickened, stirring constantly. Servesauce over chops or separately, as desired.

Source: "Swift & Company"S(Internet address): "http://www.freshpork.com/index.html"

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Per serving: 312 Calories (kcal); 9g Total Fat; (25% calories from fat); 21g Protein; 37g Carbohydrate; 47mg Cholesterol; 580mg SodiumFood Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 4576 0 4600 0 0 0 4694 0 0


Rigatoni Vegetable Casserole

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Casseroles National Pasta Assn. Pasta Vegetables

Vegetarian

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

Prepare pasta according to package directions. Five minutes before pastais done, add carrots to pasta. Cook 3 minutes; add broccoli to pasta. Cookremaining 2 minutes. When pasta and vegetables are done, drain well.Lightly spray a 2-quart casserole dish with cooking spray; set aside.

Preheat oven to 375 F. In a medium saucepan, melt margarine over low heat.�Add onion and saut about 2 minutes. Stir in flour and continue cooking�and stirring until mixture thickens. Add milk and cheese and cook untilcheese is melted. Season with salt and pepper to taste. Mix pasta andvegetables with sauce. Transfer to casserole dish. Bake for 25 to 30minutes or until heated through.


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Per serving: 450 Calories (kcal); 14g Total Fat; (27% calories from fat); 19g Protein; 63g Carbohydrate; 15mg Cholesterol; 246mg SodiumFood Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 5662 2358 0 1563 0 0 0 0 1466 4826 0


Salmon Deviled Eggs

Recipe By :Susan, Juneau, AlaskaServing Size : 16 Preparation Time :0:00Categories : Alaska Seafood Marketing Inst. Fish/ Seafood Snacks

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 hard boiled eggs 1 6 1/2-ounce can salmon

5 tablespoons tartar sauce 1/4 teaspoon dill -- dried 1/4 teaspoon salt 1/8 teaspoon pepper

Hard boil and cool eggs. Split lengthwise, scoop out center, mash and mixwith salmon, tartar sauce, dill, salt and pepper. Fill eggs back up andchill.

Source: "Alaska Seafood Marketing Institute"S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

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Nutr. Assoc. : 3236 2465 0 0 0 0


Salmon Macaroni Salad

Recipe By :Adeline, Juneau, AlaskaServing Size : 8 Preparation Time :0:00Categories : Alaska Seafood Marketing Inst. Fish/ Seafood Pasta

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 small bag salad macaroni (small seashell) 1 medium stalk broccoli -- chopped 1 small chopped onion 1 clove garlic -- chopped 1 1/2 cups salmon-canned or cooked 1 small jar artichoke hearts -- chopped 1 small bag sliced almonds 1 tablespoon mustard 1 cup sour cream 1 cup mayonnaise 1 teaspoon celery salt 1/2 teaspoon horseradish 1 tablespoon lemon juice

Boil macaroni-when almost done add chopped broccoli. Drain. Add rest ofthe ingredients. Garnish with parsley, paprika and almonds. Best ifflavors blend in refrigerator overnight.

Source: "Alaska Seafood Marketing Institute"S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

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Per serving: 491 Calories (kcal); 42g Total Fat; (73% calories from fat); 16g Protein; 18g Carbohydrate; 46mg Cholesterol; 650mg SodiumFood Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 4913 2653 0 0 2465 42 0 0 0 0 0 0 0


Salmon Won Tons

Recipe By :Grace, Juneau, AlaskaServing Size : 12 Preparation Time :0:00Categories : Alaska Seafood Marketing Inst. Appetizers/ Snacks Fish/ Seafood

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 8-ounce package cream cheese -- softened 1 cup flaked salmon (canned or cooked) 1 tablespoon onion -- minced 1 clove garlic -- crushed and minced 1 package Won Ton wrappers SAUCE 1 cup chili sauce 2 tablespoons horseradish 1 teaspoon Worcestershire sauce

Mix cream cheese, salmon, onion, and garlic together.

Lay out won ton wrappers, and place 1 teaspoon of the mixture in thecenter of each. Moisten edges of each with water. Fold over and pinchedges well to seal. Ask mom or dad to deep fat fry the won tons at 375 F�until golden brown. Drain well on absorbent paper. Serve hot with a sauce.

Cuisine: "Asian"Source: "Alaska Seafood Marketing Institute"S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

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Nutr. Assoc. : 0 2465 0 0 5617 0 0 0 0 0


Saucy Pizza Pockets

Recipe By :Serving Size : 10 Preparation Time :0:15Categories : Appetizers/ Snacks Nat. Pork Producers Council Pizza Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/3 pound ground pork 1/4 teaspoon garlic salt 3/4 cup pizza sauce 2 7 1/2-ounce packages refrigerated tube biscuits 2/3 cup shredded Mozzarella cheese 10 slices pepperoni or Canadian-style bacon (optional)

Place ground pork and garlic salt in large skillet over medium heat; cookfor 5 minutes, stirring occasionally, until pork is no longer pink. Stirin pizza sauce and cook & stir for a couple minutes more.

Spray two large baking sheets with nonstick vegetable spray. Arrangebiscuits on baking sheets, leaving space between each. Flatten biscuitswith hands. Spoon 1 tablespoon of meat sauce onto center of half of thebiscuits. Sprinkle with 1 tablespoon cheese. Option: add a slice ofpepperoni or Canadian-style bacon to inside of the pocket. Carefully topwith remaining biscuits. Seal together outside edges of the top and bottombiscuits by pressing down with the tines of a fork.

Bake in a 425 F oven for 10-13 minutes, or until golden brown.�


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Per serving: 239 Calories (kcal); 14g Total Fat; (51% calories from fat); 8g Protein; 21g Carbohydrate; 22mg Cholesterol; 792mg SodiumFood Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 450 0 4441 0


Shredded Pork Tacos

Recipe By :Serving Size : 12 Preparation Time :0:15Categories : Main Dish Nat. Pork Producers Council Pork Wrap Recipes

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 cups shredded or finely chopped roast pork 1 cup chopped onion 1 clove garlic -- minced 1 tablespoon diced jalape o pepper� 12 flour tortillas -- warmed 3 cups shredded lettuce 2 cups diced tomatoes 3/4 cup shredded Cheddar cheese Salsa -- as desired

In nonstick skillet, sweat onion and garlic over medium heat for 5minutes, until soft and translucent. Add cooked pork; toss lightly. Heatthoroughly. Stir in jalape o pepper. In each tortilla, roll up 1/4 cup�shredded pork, a portion of the lettuce, tomatoes, 1 tablespoon cheese andtop with salsa, if desired.


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Nutr. Assoc. : 3623 0 0 20102 0 0 26066 0 2130706543


Sir Keith's French Toast


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 large California Fresh Eggs 1 cup milk 1/2 teaspoon cinnamon 1 teaspoon vanilla 8 ounces softened cream cheese 1 loaf sour French bread -- sliced 1 cup marmalade

Orange butter (recipe follows) Powdered sugar ORANGE BUTTER 8 ounces cream cheese 1 pound powdered sugar 1/2 pound margarine 1 6-ounce can frozen orange juice -- thawed

Whisk together eggs, milk, cinnamon and vanilla Spread softened creamcheese on one side of French bread. Spread marmalade over cream cheese.Put two slices of bread together so that cheese and marmalade are inside.Dip in egg mixture. Cook on griddle until brown on both sides. Sprinklewith sugar and serve with orange butter.

Orange Butter: Beat all ingredients together well. Can be frozen untilready to use.


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NOTES : Lord Bradley's Inn * 43344 Mission Blvd. * Mission San Jose * Fremont, CA 94539 * (510) 490-0520 Keith and Ann Medeiros have had great success with this recipe!Nutr. Assoc. : 3854 0 0 0 473 593 0 2130706543 0 0 0 0 0 0 1007


Sloppy Joe Pizza

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Beef Pizza Texas Beef Council

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound lean ground beef 3/4 cup prepared barbecue sauce 1 large Italian bread (12 inches) 3/4 cup frozen corn -- defrosted 1/2 cup green onion -- sliced 3/4 cup Colby cheese -- shredded 3/4 cup Monterey Jack cheese -- shredded

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

occasionally. Pour off drippings.

Stir in corn, barbecue sauce, green onions and salt, if desired; heatthrough.

Place bread shell on large baking sheet. Top evenly with beef mixture;sprinkle with cheese. Bake 12 to 16 minutes or until cheese is melted; cutinto 8 wedges.

Source: "The Texas Beef Council"S(Internet address): "http://www.txbeef.org/"Start to Finish Time: "0:30"

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Per serving: 836 Calories (kcal); 42g Total Fat; (45% calories from fat); 42g Protein; 71g Carbohydrate; 124mg Cholesterol; 1368mg SodiumFood Exchanges: 4 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 85 3769 0 0 0 0


Smucker's Fudge Pops

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Desserts Frozen The J.M. Smucker Company

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 11.75-ounce jar Smucker's Hot Fudge Topping (at room temperature) 2 1/4 cups skim milk -- * see note 1/4 cup water

In a deep mixing bowl, using a wire whisk, mix together all ingredientsuntil well blended. Mixture should resemble dark chocolate milk, and FudgeTopping should not be in lumps.

Carefully transfer mixture to a pitcher. Slowly pour mixture into plasticpop molds; put tops (holder/sticks) onto the mold so that each pop willhave a stick.

Place molds on a baking sheet and put into freezer until solid, about 5hours. To remove pop(s) from mold, quickly dip mold(s) into hot water,being sure that water doesn't touch the pops.

Source: "The J.M. Smucker Company"

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NOTES : *2% milk or whole milk can be substituted for skim milk.Nutr. Assoc. : 2640 0 0


Speedy Ziti with Zesty Chicken


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound Ziti, Mostaccioli or other medium pasta shape -- uncooked 12 ounces chopped, cooked chicken 2 teaspoons butter or margarine 1 medium onion -- chopped 1 tablespoon Dijon mustard 2 tablespoons all-purpose flour 2 cups low-sodium chicken broth 1/4 cup lemon juice 1 10-ounce package frozen peas -- defrosted and drained 1/4 cup fresh parsley -- chopped Salt and pepper -- to taste

Prepare pasta according to package directions. While pasta is cooking,warm the butter or margarine over medium heat in a large skillet. Add theonion and cook for 3 minutes. Stir in the Dijon mustard and flour. Verygradually whisk in the chicken broth. Bring the broth to a boil and stirin the lemon juice, peas and parsley.

When pasta is done, drain it well. Toss pasta and cooked chicken withsauce, season with salt and pepper and serve.


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Per serving: 681 Calories (kcal); 9g Total Fat; (11% calories from fat); 51g Protein; 103g Carbohydrate; 77mg Cholesterol; 240mg SodiumFood Exchanges: 6 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 5662 4732 0 0 0 0 0 0 0 0 0


Spicy Bean Tacos

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Main Dish Ontario White Bean Producers

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 tablespoons butter 1 medium onion -- chopped 1/4 teaspoon garlic powder 1/4 teaspoon ground cumin Dash pepper 1 19-ounce can beans in sauce 3 drops Tabasco sauce (3 to 4 drops) 12 taco shells 1 cup sliced mushrooms 1 cup grated Cheddar cheese 2 tomatoes -- cored and diced Shredded Ontario lettuce (in season)

Saut onion in butter in skillet until softened. Stir in garlic powder,�cumin and pepper. Cook 2 minutes. Add beans and Tabasco sauce. Simmeruncovered 10 minutes, stirring frequently.

Warm taco shells in oven, if desired, at 350 degrees F (180 degrees C) 5minutes. Divide bean mixture equally amongst taco shells. Top withmushrooms, cheese, tomatoes and lettuce. Pita bread may be used instead oftaco shells.

Makes 12 tacos. Allow 2 per serving.

Source: "Ontario White Bean Producers"S(Internet address): "http://users.imag.net/~lon.whitepeabeans/"Yield: "12 Tacos"

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NOTES : Ontario White Bean Producers 4206 Raney Crescent London, Ontario N6L 1C3 Canada Tel: (519) 652-3566 Fax: (519) 652-9607

E-mail: [email protected] Nutr. Assoc. : 0 0 0 0 0 255 1471 0 0 0 0 0


Spooky Honey Popcorn Balls

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Candies The National Honey Board

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup honey 1/4 cup sugar 1 tablespoon butter 1/2 teaspoon ground cinnamon 5 cups warm popped popcorn

Combine honey, sugar and 1 tablespoon butter in 2-quart microwave-safecontainer. Microcook, covered with plastic wrap, at HIGH (100%) 5-1/2 to 7minutes or to 275 degrees F. Pour over warm popcorn; stir with woodenspoon until popcorn is thoroughly coated. Cool until mixture can behandled. Butter hands and shape popcorn into balls.

Source: "The National Honey Board"S(Internet address): "http://www.honey.com/"Yield: "6 popcorn balls"

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Per serving: 181 Calories (kcal); 4g Total Fat; (21% calories from fat); 1g Protein; 37g Carbohydrate; 5mg Cholesterol; 102mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2 Other Carbohydrates

NOTES : Eat within a few hours or store tightly covered to maintain crispness.Nutr. Assoc. : 0 0 0 0 1155


Sugar 'n Spice Bunnies


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

1/2 cup sugar 2 packages Fleischmann's Rapid Rise Yeast� 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1 cup milk 1/2 cup water 1/3 cup margarine 2 eggs 1 1/2 cups finely chopped walnuts Confectioners' Sugar Frosting GARNISH Semisweet chocolate chips Pink-colored sugar Jellybeans

CONFECTIONERS' SUGAR FROSTING 1 cup confectioners' sugar 2 tablespoons milk 1/2 teaspoon vanilla extract

In large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast,cinnamon, salt, allspice and nutmeg. Heat milk, water and margarine untilvery warm (125 to 130 F); mix into dry ingredients. Stir in eggs, walnuts� �and enough remaining flour to make soft dough. Knead on lightly flouredsurface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10minutes.

Divide dough into 10 equal pieces. On lightly floured surface, roll eachto 24-inch rope. Cut each rope into pieces and shape into bunny: 13-inchpiece (coil for body), 6-inch piece (coil for head), two 2-inch pieces(shape into pointed ears) and one 1-inch piece (roll to ball for tail).Place, 2 inches apart, on greased baking sheets. Cover; let rise in warm,draft-free place until doubled in size, about 20 to 30 minutes.

Bake at 375 F for 15 to 20 minutes or until done. Remove from sheets; cool�on wire racks. Makes 10 bunnies. Brush with Confectioners' Sugar Frostingwhile bunnies are warm; decorate with chocolate chips for eyes, halvedjelly beans for noses and colored sugar for ears. Pipe remaining frostingfor whiskers.____________________

Confectioners' Sugar Frosting: Combine 1 cup confectioners' sugar, 2tablespoons milk and 1/2 teaspoon vanilla extract; beat until smooth.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "10 bunnies"

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Food Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 0 0 20187 0 0 0 0 0 0 0 2788 0 0


Summertime Garden Pasta

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Florida Tomato Committee Pasta Vegetables Vegetarian

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 pounds firm, ripe, red tomatoes -- washed and cored 3 tablespoons olive oil 16 large basil leaves -- washed, torn into strips Salt and freshly ground pepper 1 10 ounce package frozen peas 1/2 pound garden style rotini pasta 2 tablespoons butter 4 tablespoons freshly grated Parmesan cheese

On a cutting board, dice tomatoes with a utility knife.

Warm the olive oil in a large saut pan, over medium heat. Add the diced�tomato, half of the strips of basil, salt and pepper to taste. Stir oftenwith the wooden spoon, for at lease 30 minutes or until thick. Add thefrozen peas and reduce heat to low while cooking pasta.

Add 1 tablespoon of salt to a large pot of water and bring to a boil. Addpasta and cook for 8 to 10 minutes. Very carefully remove pot from stove,place it into sink and drain. Pour the drained pasta into a bowl and tosswith the butter, remaining strips of basil, and the hot tomato sauce.Sprinkle with freshly grated cheese.

Serves 4-6

Description: "The flavor of ripe, fresh tomatoes is so satisfying. Very little is needed to make a wonderful pasta dish and it is simple for little hands to create."Source: "Florida Tomato Committee"

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Nutr. Assoc. : 26093 0 3333 0 0 4785 0 3562


Super Fast Honey Snack

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Snacks The National Honey Board

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup peanut butter 1/4 cup honey

Mix peanut butter with honey. Use as a dip for carrot and celery sticks,and pear and apple slices.


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Per serving: 128 Calories (kcal); 8g Total Fat; (53% calories from fat); 4g Protein; 12g Carbohydrate; 0mg Cholesterol; 76mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0


Super Fruit Fluff�


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup chilled fruit juice 1 small banana -- cut up 2 large spoonfuls Marshmallow Fluff� 3 ice cubes

Into blender container put fruit juice, banana, Marshmallow Fluff and ice�cubes. Blend 30 seconds or until smooth.

Source: "Marshmallow Fluff "�S(Internet address):

"http://www.marshmallowfluff.com"

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Nutr. Assoc. : 1006 0 5776 0


Taco Pizza

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Beef Fleischmann's Yeast Pizza

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- CRUST 2 1/4 cups all-purpose flour (2 1/4 to 2 3/4 cups) 1/2 cup cornmeal 1 package Fleischmann's Rapid Rise Yeast� 1 teaspoon salt 1 cup very warm water (120 to 130 F)� � 3 tablespoons vegetable oil TOPPING 1 pound lean ground beef 2 teaspoons chili powder 1/4 teaspoon salt 1 cup prepared mild or medium chunky salsa 1 2 1/4 ounce can sliced ripe olives -- drained 1 cup shredded Cheddar cheese Thinly sliced lettuce Chopped tomatoes Additional shredded Cheddar cheese Taco sauce Sour cream Guacamole

To make crust: In large bowl, combine 1 cup flour, cornmeal, undissolvedyeast and salt; stir in water and oil. Stir in enough remaining flour tomake soft dough. Knead on lightly floured surface until smooth, about 4 to6 minutes. Cover; let rest 10 minutes.

To make topping: In large nonstick skillet, brown ground beef overmedium-high heat 4 to 6 minutes or until no longer pink, breaking up into3/4-inch crumbles. Pour off drippings. Season beef with chili powder andsalt; stir in salsa and olives. Set aside.

Roll dough to 13-inch circle. Transfer to greased 12-inch pizza pan; form3/4-inch high rim along edge. Spoon beef mixture onto dough to within 1/2

inch of edge; top with cheese. Bake at 425 F on lowest oven rack 20 to 25�minutes or until crust is golden brown. Serve hot with additionaltoppings, if desired.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "1 (12-inch) Pizza"

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Per serving: 459 Calories (kcal); 20g Total Fat; (37% calories from fat); 25g Protein; 48g Carbohydrate; 43mg Cholesterol; 854mg SodiumFood Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 14 0 5626 0 26366 0 3728 0 0 0 0 1325 4281 20152 0 0 0 0 0 0


Taco Rico Wraps

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Main Dish The Rice Council Wrap Recipes

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound lean ground turkey or beef 1 16-ounce jar prepared chunky salsa 3 cups cooked rice 1 11-ounce can corn -- drained 1 cup shredded Monterey Jack cheese (4 ounces) 18 flour or corn tortillas -- warmed

Brown turkey in large nonstick skillet over medium-high heat; drain fatand liquid, if necessary. Stir in salsa, rice and corn. Cook over mediumheat, covered, for 5 to 10 minutes or until no liquid remains. Spoon 1/3cup mixture in each tortilla, top with about 1 tablespoon cheese. Roll up;serve.

Makes 6 servings. (3 tacos each)


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Food Exchanges: 10 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 5686 1325 0 26006 26152 3310


Tasty Taco Salad

Recipe By :Serving Size : 4 Preparation Time :0:25Categories : Nat. Pork Producers Council Pork Salads

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound lean ground pork 1 8-ounce cans tomatoes -- cut up 1/4 cup chopped onion 2 teaspoons chili powder -- to taste 1/4 teaspoon garlic powder Salt and pepper -- to taste 1 head iceberg lettuce 2 tomatoes -- cut in wedges 1/4 cup shredded Cheddar cheese (1 ounce)

In heavy 9-inch skillet, brown ground pork over moderate heat. Drain. Stirin undrained canned tomatoes, onion, chili powder and garlic powder. Bringto boiling; reduce heat and simmer uncovered, until most liquidevaporates, about 15 minutes, stirring occasionally. Season to taste withsalt and pepper. Meanwhile, line four individual salad bowls with largelettuce leaves; tear remaining lettuce into bite-size pieces. Divide amongfour salad bowls. Spoon about 1/2 cup pork mixture onto lettuce bed ineach salad bowl. Arrange tomato wedges atop salad; sprinkle with cheeseand crushed corn chips, if desired.


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Per serving: 327 Calories (kcal); 23g Total Fat; (61% calories from fat); 22g Protein; 10g Carbohydrate; 73mg Cholesterol; 224mg SodiumFood Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 5830 2470 0 0 0 0 0 0 4922


Teddy Bears


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup plus 1 tablespoon warm water (105 to� 115 F)� 2 packages Fleischmann's Active Dry Yeast� 3/4 cup warm milk (105 to 115 F)� � 1/4 cup butter or margarine -- softened 1/4 cup sugar 1 teaspoon salt 3 cups all-purpose flour (3 to 3 1/2 cups) 3 eggs 1 1/2 cups whole wheat flour Date pieces or raisins -- for decoration Powdered Sugar Glaze

POWDERED SUGAR GLAZE 1 cup powdered sugar -- sifted 2 tablespoons milk (2 to 3 tablespoons)

Place 1/2 cup warm water in large, warm bowl. Sprinkle in yeast; stiruntil dissolved. Add warm milk, butter, sugar, salt and 2 cups all-purposeflour; blend well. Stir in 2 eggs, whole wheat flour and enough remainingall-purpose flour to make stiff batter. Grease top; cover tightly withplastic wrap; refrigerate 2 to 24 hours.

Remove from refrigerator; punch dough down. Remove dough to lightlyfloured surface. Divide dough into four equal portions; reserve twoportions. Shape one portion into smooth round ball for body. Place onlarge greased baking sheet; flatten slightly. Divide other portion inhalf; break off 3/4-inch ball and shape into ball for nose. Shaperemaining piece into smooth round ball for head. Attach head to body;pinch to seal. Attach nose to head; pinch to seal.

Divide remaining half of portion into six equal pieces. Shape into ballsand attach to body and head to form paws and ears; pinch to seal. Pressdate pieces into dough for eyes and buttons. Repeat with remaining doughportions. Cover; let rise in warm, draft-free place until doubled in size,about 40 to 60 minutes.

Beat remaining egg with 1 tablespoon water. Brush on dough. Redefineshapes, if necessary.

Bake at 350 F for 25 minutes or until golden; switch positions of sheets�halfway through baking time for even browning. Remove from sheets; cool onwire racks. Brush with Powdered Sugar Glaze, if desired.____________________

Powdered Sugar Glaze: Combine 1 cup powdered sugar, sifted and 2 to 3tablespoons milk. Stir until smooth.

Source:

"Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"

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Nutr. Assoc. : 5472 26366 4138 0 0 0 14 0 0 0 0 0 0 4138


Thick-Crusted Pepperoni Pizza


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 cups all-purpose flour (3 to 3 1/2 cups) 1 package Fleischmann's Active Dry Yeast� 1 teaspoon oregano (leaves) 1 teaspoon thyme 1/2 teaspoon salt 1 cup very warm water (120 to 130 F)� � 2 tablespoons olive oil 1 egg 1/2 cup tomato sauce 2 cups grated Mozzarella cheese (8 ounces) 1/2 cup thinly sliced pepperoni or salami (2 ounces) 1 4-ounce jar diced pimientos -- well drained

In large bowl, combine 1 1/2 cups flour, undissolved yeast, oregano, thymeand salt. Gradually add water and oil to dry ingredients; beat 2 minutesat medium speed of electric mixer, scraping bowl occasionally. Add egg and1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enoughremaining flour to make soft dough.

Knead on floured surface until smooth, about 6 minutes. Place in greasedbowl, turning to grease top. Cover; let rise in warm place until doubledin size, about 30 to 45 minutes.

Punch dough down. On floured surface; roll dough to fit greased 10- �15-inch baking sheet. Spread evenly with tomato sauce; top with cheese andmeat. Sprinkle with pimientos. Cover; let rise in warm place until almostdoubled in size, about 20 to 30 minutes.

Bake at 400 F for 25 minutes or until done. Remove from sheet. Cut into�squares. Serve warm.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"T(Baking Time): "0:25"

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Nutr. Assoc. : 14 26366 1016 0 0 3728 0 0 0 26153 4981 1603


Three Cheese Pizza

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Cheese Pizza Rag Vegetarian�

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup chopped scallions 1 cup sliced mushrooms 1 medium red bell pepper -- sliced into thin strips 1 tablespoon margarine 1 21" long loaf French bread -- split lengthwise and toasted 1 14-ounce jar Rag Pizza Quick Sauce� 1 cup shredded Provolone cheese 1 cup shredded Mozzarella cheese 1/4 cup grated Parmesan cheese

Preheat oven to 425 degrees F. In a large skillet, saut scallions,�mushrooms and pepper in margarine until vegetables are tender; set aside.

Top each piece of bread evenly with sauce. Evenly top with vegetablemixture, Provolone, Mozzarella and Parmesan cheese. Bake 15 minutes oruntil heated through.


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Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 26000 455 1198 0 0


Toffee

Recipe By :Serving Size : 24 Preparation Time :0:00Categories : Candies Sue Bee Honey

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup chopped pecans 1/4 cup Sue Bee Honey 1/2 cup packed brown sugar 1/2 cup margarine 1/2 cup semisweet chocolate chips

Spray square 9 9 2 inch pan with nonstick coating. Spread pecans on� �bottom.

Heat Sue Bee Honey, sugar and margarine to boiling in a 1-quart saucepan,stirring constantly. Boil over medium heat, stirring constantly, 7minutes. Do not let scorch or burn. Mixture should be toffee colored.Immediately spread mixture over pecans in pan.

Sprinkle chocolate chips over hot mixture and spread as they melt over thetoffee. Cut into squares while hot. Refrigerate until firm.

Source: "Sue Bee Honey"S(Internet address): "http://www.suebee.com/"

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NOTES : Adapted for honey from Betty Crocker�Nutr. Assoc. : 0 731 0 0 0


Tomato Tea Sandwiches

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Burgers/ Sandwiches Florida Tomato Committee

Poultry

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

Mix cream cheese and chutney together in food processor.

Spread a thick layer of cream cheese mixture over each slice of bread. Tohalf of the bread add a layer of watercress and then alternating slices ofturkey and tomato. Top with the second half of the bread slices. Cut eachsandwich in half and serve.

Description: "These spicy tea sandwiches are excellent additions to a party buffet. Children delight in their sweetness."Source: "Florida Tomato Committee"

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Per serving: 360 Calories (kcal); 11g Total Fat; (28% calories from fat); 23g Protein; 42g Carbohydrate; 55mg Cholesterol; 408mg SodiumFood Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 3928 382 0 0 0 26093 0


Traditional Spaghetti and Meatballs

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Beef National Pasta Assn. Pasta

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound Spaghetti, Linguine, or Thin Spaghetti -- uncooked

MEATBALLS 4 slices white bread 1/2 cup skim milk 2 large egg whites 8 ounces ground turkey 8 ounces ground beef 1/4 cup Romano cheese 1 tablespoon minced fresh basil OR

1 teaspoon dried basil 1 teaspoon minced fresh oregano OR 1/2 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon pepper

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

Put the bread into a medium mixing bowl and pour the milk over it. Let sit5 minutes. Add the egg whites, ground turkey, ground beef, Romano cheese,basil, oregano, salt and pepper. Knead the mixture with your hands untilit is smooth. To prevent sticking, dip your hands into cool water beforeforming each meatball. Form mixture into 30 1 1/2-inch balls.

Pour the tomato sauce into a large, heavy-bottom saucepan and bring to asimmer over low heat. Warm 1/2 teaspoon vegetable oil in a large non-stickskillet. Add half the meatballs to the skillet and brown them on allsides. Spoon the meatballs into the tomato sauce. Add the remaining 1/2teaspoon 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 sauceover pasta and serve.


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Per serving: 626 Calories (kcal); 18g Total Fat; (26% calories from fat); 31g Protein; 85g Carbohydrate; 67mg Cholesterol; 1035mg SodiumFood Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 1405 0 2342 0 0 0 0 0 3332 0 2130706543 0 0 2130706543 0 0 0 0 0


Basic Tomato Sauce

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : National Pasta Association Pasta Sauce/ Baste/ Gravy


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 andgarlic. Cook over low heat, stirring often, until the onion is very softand 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 toa simmer over medium-high heat. Reduce the heat to very low and let thesauce simmer slowly for 30 minutes, stirring the bottom often to preventburning. If you are adding meatballs, do so at this time, and simmer themin the sauce for 20 minutes, stirring often. If you are not addingmeatballs, simmer the sauce for another 20 minutes (50 minutes total).Season to taste with salt and pepper. Remove bay leaves before serving.


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Per serving: 135 Calories (kcal); 2g Total Fat; (11% calories from fat); 6g Protein; 29g Carbohydrate; 0mg Cholesterol; 925mg SodiumFood 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


Turbana Banana Popsicles

Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Desserts Frozen Turbana Corporation

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 7 bananas (7 to 8) 14 wooden popsicle sticks (14 to 16) 7 ounces chocolate cream 1/4 cup cooking oil

Peel the bananas and cut them into halves crosswise. Impale on woodenpopsicle sticks. Put inside the freezer for two hours or until completelyfrozen

Melt the chocolate in a double boiler. Add the oil and mix well. Heat foranother two minutes before using. (The melting process takes approximately

10 minutes). Dip the frozen bananas into the melted chocolate or spoon thechocolate over the bananas (do not remove the chocolate from the heatduring the dipping process.) The banana popsicles are ready as soon thechocolate has set.

Yields 14-16 Popsicles

Source: "Turbana Corporation"S(Internet address): "http://www.turbana.com/index.html"Yield: "16 Popcicles"

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Nutr. Assoc. : 2142 2130706543 2629 0


Vanilla-Crust Fruit Pizza

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Desserts Fleischmann's Yeast Fruit Pizza

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- CRUST 1 1/2 cups all-purpose flour (1 1/2 to 2 cups) 1/4 cup sugar 1 package Fleischmann's Rapid Rise Yeast� 1/4 teaspoon salt 1/2 cup water 1/4 cup butter or margarine (1/2 stick) -- cut up 1 teaspoon pure vanilla extract TOPPINGS 1/2 cup chocolate hazelnut spread 3 cups assorted sliced or whole fresh fruits such as strawberries, oranges, kiwi, bananas Granola Miniature marshmallows Toasted coconut (optional)

To make crust: In large bowl, combine 1 1/2 cups flour, sugar, undissolvedyeast and salt. Heat water and butter until very warm (120 to 130 F);� �butter does not need to melt. Stir water mixture and vanilla into dryingredients. Stir in enough remaining flour to make soft dough. Knead on

lightly floured surface until smooth and elastic, about 4 to 6 minutes.Cover; let rest 10 minutes.

Roll or press dough to fit greased 12-inch pizza pan. With fork, prickdough evenly; cover and let rise slightly, about 15 to 30 minutes. Bake in425 F oven for 12 to 15 minutes or until golden brown. Remove from pan;�cool on wire rack.

To serve, spread chocolate hazelnut spread onto crust to within 1/2 inchof edge. Arrange fruit over top; sprinkle with granola, if desired.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "1 (12-inch) Pizza"

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Per serving: 261 Calories (kcal); 11g Total Fat; (36% calories from fat); 4g Protein; 38g Carbohydrate; 0mg Cholesterol; 150mg SodiumFood Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates

NOTES : * Canned fruits, such as sliced peaches, sliced pineapple or mandarin oranges, may be substituted for fresh fruits; drain well before using.Nutr. Assoc. : 0 14 0 26366 0 0 4098 5403 0 0 27138 901436 0 0 0


Very Berry Pork Chops


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 pork loin chops -- trimmed 1 tablespoon cooking oil 1/4 cup strawberry preserves 1 tablespoon mustard 1/4 cup cider vinegar

Dry pork chops with paper towels. Saut pork chops in a large skillet over�medium-high heat until brown on both sides. Reduce heat to low. Addpreserves, mustard and vinegar. Cover pan. Cook pork chops for 10 minutes or until the sauce has thickened. To serve, spoon glaze over each pork�chop.


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Per serving: 212 Calories (kcal); 9g Total Fat; (37% calories from fat); 19g Protein; 14g Carbohydrate; 47mg Cholesterol; 94mg SodiumFood Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0


Wainwright Inn Puffed Pancake with Black Cherries and Almonds


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 California Fresh Eggs 1 cup milk 1/2 lemon -- grated rind and juice 1/2 teaspoon vanilla extract 1 cup flour 1/2 stick unsalted butter (2 ounces) 2 cups frozen black cherries -- thawed 1/2 cup sliced almonds 1/2 cup powdered sugar

Preheat oven to 475 . Whisk together eggs, milk, lemon rind and vanilla�Add flour and beat until batter is smooth. Place butter in greased bakingdish and place in oven until butter melts. Pour in batter and bake 20minutes until puffed and golden.

Remove from oven and sprinkle with powdered sugar and lemon juice. Offerblack cherries, almonds and additional powdered sugar as toppings.


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NOTES : Double ingredients to serve 8 Wainwright Inn * Bed & Breakfast * Box Mail 130406 * Big Bear Lake, CA 92315 * (909) 585-6914

Sharon Berton sent us this easy and delicious recipe!Nutr. Assoc. : 3218 0 0 0 0 1553 3447 0 0


White Bean and Vegetable Pizza

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Ontario White Bean Producers Pizza Vegetables Vegetarian

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 individual-size pizza shells 3 tablespoons olive oil 1 leek -- halved lengthwise and chopped 2 cloves garlic -- minced 2 cups fresh spinach -- stems picked off 1 cup white pea beans -- soaked and cooked OR 1 cup canned white pea beans -- drained and rinsed 8 sun-dried tomatoes -- thinly sliced 1 1/2 cups shredded part-skim Mozzarella cheese 1/4 cup grated Parmesan cheese 1 tablespoon fresh chives -- finely chopped 1 tablespoon fresh oregano -- finely chopped OR 1 teaspoon dried oregano

Preheat oven to 350 degrees F (180 degrees C).

In a medium skillet, heat 1 tablespoon (15 mL) olive oil. Add choppedleeks and saut over medium heat for about 5 minutes or until tender. Add�garlic and continue to saut slowly for five more minutes. Do not brown.�Remove from pan and set aside.

Turn heat to high and add spinach to pan. Cover and cook spinach justuntil it wilts (about 1 minute). Remove spinach from pan and rinse in coldwater. Gently squeeze leaves to remove excess water. Set aside.

Brush pizza shells with 2 tablespoons (25 mL) olive oil. Spread onequarter of the Mozzarella cheese evenly over each pizza shell. Next, layerspinach leaves over the Mozzarella cheese and top with white beans andsun-dried tomatoes. Finally, layer the leek and garlic mixture andsprinkle each pizza with Parmesan cheese, chives and oregano. Bakeapproximately 10 minutes.


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Per serving: 638 Calories (kcal); 25g Total Fat; (35% calories from fat); 32g Protein; 70g Carbohydrate; 27mg Cholesterol; 1020mg SodiumFood Exchanges: 4 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates

NOTES : An excellent source of vitamin A, thiamin, niacin, folate,� vitamin C, iron, calcium, phosphorus, magnesium and zinc. A very high source of dietary fibre.� ____________________ Ontario White Bean Producers 4206 Raney Crescent London, Ontario N6L 1C3 Canada Tel: (519) 652-3566 Fax: (519) 652-9607 E-mail: [email protected] Nutr. Assoc. : 5697 0 0 0 0 2130706543 0 27197 1447 27033 0 0 0 0 2130706543