Beruflich Dokumente
Kultur Dokumente
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : California Egg Commission Eggs
Hard cook eggs. Cool, shell, then cut in half to make 24 shells. Mash
yellows and mix well all other Ingredients except diced celery. Spoon
yellow mixture back into shells. Garnish with diced celery.
Description:
"Hot and spicy!!!!"
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
Yield:
"24 halves"
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Per serving: 58 Calories (kcal); 5g Total Fat; (74% calories from fat); 3g
Protein; trace Carbohydrate; 96mg Cholesterol; 155mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Appetizer Braid
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Braids and Wreaths Breads/ Muffins
Fleischmann's Yeast
FILLING
1 6-ounce jar marinated artichoke hearts -- drained and chopped
1/3 cup sliced ripe olives
1/3 cup drained and chopped roasted red peppers
OR
1/3 cup sundried tomatoes (packed in oil)
1 cup (4 ounces) shredded Provolone cheese
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Braid"
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Per serving: 152 Calories (kcal); 5g Total Fat; (31% calories from fat); 6g
Protein; 20g Carbohydrate; 8mg Cholesterol; 291mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 2339 26366 3776 0 5472 986 0 0 42 2678 2130706543 0 1448
1198
Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Dundee Hazelnuts Snacks
The Oregon Hazelnut Industry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine
1 cup water -- boiling
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
Yield: 35 to 40 puffs.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
Yield:
"40 puffs"
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Per serving: 38 Calories (kcal); 3g Total Fat; (65% calories from fat); 1g
Protein; 2g Carbohydrate; 25mg Cholesterol; 43mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Nat. Pork Producers Council Spreads/ Pat�
Drain and pur�e apricots. In heavy saucepan, bring apricot pur�e, water,
and sugar to a boil for 5 minutes.
Dissolve cornstarch in a cup of cold water. Add to syrup, bring to a boil
and cook for 1-2 minutes. Stir in Cointreau or other orange liqueur. Stir
in pecans to make a paste.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
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Per serving: 370 Calories (kcal); 31g Total Fat; (71% calories from fat); 4g
Protein; 23g Carbohydrate; 0mg Cholesterol; 8mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 1/2
Other Carbohydrates
Bacon-Wrapped Dates
Recipe By :
Serving Size : 24 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pork
Cut each bacon slice in half crosswise. Place bacon on paper toweling on a
microwave-safe plate; cover with another paper towel. Microwave on High 4
minutes. Roll up each date in a piece of bacon, place bacon-wrapped dates
on clean toweling on microwave-safe plate; cover with another paper towel.
Microwave on High 2-4 minutes, until bacon is crisp.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:05"
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Per serving: 41 Calories (kcal); 2g Total Fat; (33% calories from fat); 1g
Protein; 6g Carbohydrate; 3mg Cholesterol; 51mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0
* Exported from MasterCook *
Recipe By :
Serving Size : 8 Preparation Time :0:15
Categories : Nat. Pork Producers Council Snacks
In 2-quart saucepan, slowly stir grits and salt into boiling water. Reduce
heat to medium-low, cover. Cook 5-7 minutes, stirring occasionally.
Remove from heat; stir in cheese, onions and mustard, stirring until
cheese melts. Pour grits into 9- to 10-inch pie plate, lightly coated with
cooking oil spray. Cover; chill until firm.
Cut into 8 slices. Arrange grits on baking pan lightly coated with cooking
oil spray. Broil 8-10 minutes or until golden brown.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
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Per serving: 83 Calories (kcal); 3g Total Fat; (27% calories from fat); 3g
Protein; 12g Carbohydrate; 7mg Cholesterol; 184mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 20 Preparation Time :0:20
Categories : Poultry The Butterball Turkey Company
Heat oven to 375�F. To make meatballs, combine turkey, sauerkraut and the
1/4 cup barbecue sauce in a medium bowl. Shape turkey mixture into small
meatballs, about 1-inch diameter. Place in a 15-1/2 � 10-1/2 � 1-inch
jelly-roll pan sprayed with cooking spray. Bake 12 to 15 minutes or until
no longer pink in the center.
Source:
"The Butterball Turkey Company"
S(Internet address):
"http://www.butterball.com/"
Copyright:
"� 1998 Butterball Turkey Company"
Yield:
"50 Small meatballs"
T(Cook time:):
"0:25"
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Per serving: 67 Calories (kcal); 2g Total Fat; (27% calories from fat); 6g
Protein; 7g Carbohydrate; 18mg Cholesterol; 146mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates
NOTES : Meatballs may be made a day ahead of time, refrigerated and then
glazed prior to serving.
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Popcorn Snacks
The Popcorn Institute
Put popped popcorn and seasoned assorted snacks in a large bowl. Pour
butter/soy mixture over popped popcorn and snacks; toss. Sprinkle with
bacon-onion dip mix; toss again.
Spread mixture on a jelly roll pan (15 1/2 � 10 1/2 � 1-inch) and bake in
a 350-degree Fahrenheit oven for 8-10 minutes, stirring once.
Source:
"The Popcorn Institute"
S(Internet address):
"http://www.popcorn.org/mpindex.htm"
Yield:
"2 1/2 Quarts"
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Per serving: 86 Calories (kcal); 7g Total Fat; (68% calories from fat); 2g
Protein; 5g Carbohydrate; 17mg Cholesterol; 141mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dips/Salsas Nat. Pork Producers Council
Sauce/ Baste/ Gravy
Combine mayonnaise, black olives, garlic, lemon juice and chopped parsley.
Add salt and pepper to taste.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
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Per serving: 136 Calories (kcal); 16g Total Fat; (97% calories from fat); trace
Protein; trace Carbohydrate; 6mg Cholesterol; 130mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Belgian Endive Marketing Board Dips/Salsas
Source:
"Belgian Endive Marketing Board"
S(Internet address):
"http://www.belgianendive.com/"
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Per serving: 168 Calories (kcal); 15g Total Fat; (80% calories from fat); 4g
Protein; 4g Carbohydrate; 35mg Cholesterol; 170mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads/ Muffins Fleischmann's Yeast
Measure warm water into large, warm bowl. Sprinkle in yeast, stir until
dissolved. Stir in sugar, salt, butter, 3 eggs and 1 cup flour; beat until
smooth. Stir in enough additional flour to make soft dough. Knead on
lightly floured surface until smooth and elastic, about 5 minutes. Place
in greased bowl, turning to grease top. Cover; let rise in warm,
draft-free place until doubled in bulk, about 45 minutes.
Punch dough down; cover bowl tightly with plastic wrap and refrigerate for
5 to 24 hours.
Turn dough out onto lightly floured surface. Remove 1/3 cup dough;
reserve. Divide remaining dough into 2 equal portions. Roll each to
36-inch rope, tapering ends. Place ropes side by side; twist loosely
together; pinch ends to seal. Grease outside of 6 to 7-inch diameter
oven-proof bowl. Invert bowl onto large, greased baking sheet. Wrap dough
twist around bowl and cross ends. Cover; let rise in warm, draft-free
place for 15 minutes.
Meanwhile, divide reserved dough into 12 equal pieces. Roll each to 9-inch
rope; coil ends in opposite directions to make "S" shape; reserve.
Brush ring with egg yolk mixture. Place "S" shapes, at an angle, on ring
at evenly spaced intervals. Cover; let rise in warm, draft-free place for
5 minutes.
Brush with remaining egg mixture. Bake at 350�F oven for 25 minutes or
until done. Remove from pan and bowl; cool on wire rack. Cut into slices
and serve with cheeses, dips or spreads.
____________________
Alternate Shapes
Wreath - Divide dough into 3 equal portions; roll each to 32-inch rope.
Braid ropes. (braided). Place 5 to 6-inch diameter inverted oven-proof
greased bowl on large, greased baking sheet; wrap braid around bowl. Pinch
ends to seal. Cover; let rise in warm, draft-free place until doubled in
size, about 20 minutes. Brush with egg mixture, bake and serve as
directed. If desired, tie bow with colored ribbon around wreath.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
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Per serving: 237 Calories (kcal); 10g Total Fat; (36% calories from fat); 6g
Protein; 32g Carbohydrate; 85mg Cholesterol; 227mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
NOTES : *To save up to 50% rising time, use Fleischmann's� Rapid Rise
Yeast. In large bowl, combine 1 cup all-purpose flour,
Fleischmann's� Rapid Rise Yeast, sugar and salt. Heat water and
butter until hot to touch, 125 to 130�F. Stir liquids into dry
ingredients. Add eggs; stir until well blended. Stir in enough
additional flour to make soft dough. Follow directions for
kneading. Cover dough; let rest on board 10 minutes. Refrigerate
for 5 to 24 hours as directed. Shape dough; let rise and bake as
directed.
Nutr. Assoc. : 5472 26366 0 0 0 0 14 3232
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Braids and Wreaths Breads/ Muffins
Fleischmann's Yeast
Measure warm water into large bowl. Sprinkle in yeast, stir until
dissolved. Add sugar, salt, butter and 3 cups flour. Beat until smooth.
Add 4 eggs and 2 egg yolks, beat until smooth. Stir in enough additional
flour to make soft dough. Knead on lightly floured surface until smooth
and elastic, about 5 to 8 minutes. Place in greased bowl, turning to
grease top. Cover; let rise in warm, draft-free place until doubled in
bulk, about 1 hour.
Punch dough down; cover bowl with plastic wrap and refrigerate for 2 to 24
hours.
Turn dough out onto lightly floured surface; divide in half. Divide each
half into 3 equal parts. Shape each into 30-inch rope. Braid together.
Place braid around 5 to 6-inch diameter inverted oven-proof greased bowl
or round metal pan and place on large, greased baking sheet. Pinch ends to
seal. Cover; let rise in warm, draft-free place until doubled in bulk,
about 45 minutes.
Mix egg white and water; brush on dough. Sprinkle with poppy seed. Bake at
350�F (180 C) oven for 25 minutes or until done. Remove from pan; cool on
wire racks. Serve with cheese, dip or spread in center.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Rings"
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Per serving: 331 Calories (kcal); 14g Total Fat; (37% calories from fat); 8g
Protein; 44g Carbohydrate; 104mg Cholesterol; 404mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2
Fat; 1/2 Other Carbohydrates
NOTES : *Set aside 1 cup flour from total amount. Mix remaining flour,
sugar, undissolved Fleischmann's� Quick-Rise Yeast and salt. Heat
milk, water and butter until hot to touch, 125� to 130�F; stir
into dry mixture. Mix in enough reserved flour to make stiff
dough. Knead as directed. Instead of first rise, cover kneaded
dough and let rest on work surface 10 minutes. Shape, rise and
bake as directed.
Nutr. Assoc. : 5472 26366 0 0 0 14 0 0 0 0 0
Cajun Corn
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Popcorn Snacks
The Popcorn Institute
Pour butter over warm popcorn. Combine remaining seasonings and sprinkle
over popcorn; toss to mix. Bake in a 300-degree Fahrenheit oven for crispy
popcorn.
Source:
"The Popcorn Institute"
S(Internet address):
"http://www.popcorn.org/mpindex.htm"
Yield:
"2 1/2 Quarts"
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Per serving: 73 Calories (kcal); 5g Total Fat; (58% calories from fat); 1g
Protein; 7g Carbohydrate; 12mg Cholesterol; 81mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 10 Preparation Time :0:25
Categories : Nat. Pork Producers Council Pork
Wash eggplant; pare if desired; cut off stem and blossom end. Cut
lengthwise into 10 thin slices. Brush slices lightly with oil and saut� a
few at a time in a 10-inch fry pan until tender. Set aside.
Measure 1 tablespoon of oil into fry pan; stir in flour, add milk; cook
and stir until mixture boils and thickens. Season with pepper and nutmeg.
Combine Ricotta cheese and parsley. Lay one slice of bacon on each
eggplant slice. Lap one small eggplant slice over a larger slice.
Spoon a rounded tablespoon of cheese over eggplant and bacon. Roll around
cheese and place seam-side-down in an 11 � 7-inch baking dish. Pour sauce
over eggplant roll-ups. Sprinkle with cheese. Bake in a 375�F oven for 30
minutes or until heated through.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:30"
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Per serving: 158 Calories (kcal); 10g Total Fat; (54% calories from fat); 11g
Protein; 7g Carbohydrate; 27mg Cholesterol; 428mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : National Presto Industries Nuts
Popcorn Snacks
Source:
"National Presto Industries"
S(Internet address):
"http://www.presto-net.com/index.html"
Yield:
"5 quarts"
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Per serving: 297 Calories (kcal); 19g Total Fat; (55% calories from fat); 5g
Protein; 30g Carbohydrate; 0mg Cholesterol; 419mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;
1 1/2 Other Carbohydrates
Recipe By :
Serving Size : 24 Preparation Time :0:20
Categories : Mushrooms Nat. Pork Producers Council
Pork
Rinse mushrooms and pat dry; remove stems. Chop stems. Combine stems,
sausage, garlic and chopped parsley in a medium skillet; cook until
sausage is browned, stirring often. Drain pan drippings. Stir in cheese,
mixing well.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:20"
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Per serving: 75 Calories (kcal); 6g Total Fat; (67% calories from fat); 5g
Protein; 1g Carbohydrate; 18mg Cholesterol; 56mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : National Presto Industries Popcorn
Snacks
Pop popcorn using garlic-flavored olive oil. Drizzle butter over warm
popcorn. Combine cheese, basil, hot pepper flakes, and salt; sprinkle over
popcorn, tossing well.
Source:
"National Presto Industries"
S(Internet address):
"http://www.presto-net.com/index.html"
Yield:
"8 cups"
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Per serving: 154 Calories (kcal); 12g Total Fat; (67% calories from fat); 3g
Protein; 10g Carbohydrate; 10mg Cholesterol; 304mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 36 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pork
In large bowl, beat eggs, add flour, baking powder and salt. Blend
thoroughly. Fold in remaining ingredients. Turn into a greased 9 � 9 �
2-inch baking dish. Bake in a 350�F oven for 40 minutes. Remove from oven;
let stand 10 minutes. Cut into small squares; serve warm or at room
temperature.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:40"
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Per serving: 99 Calories (kcal); 7g Total Fat; (67% calories from fat); 6g
Protein; 2g Carbohydrate; 57mg Cholesterol; 211mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Cherry Bruschetta
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads/ Muffins Cherry Marketing Institute
In a small bowl, combine garlic and olive oil. Brush both sides of each
bread slice with oil mixture; place on an ungreased baking sheet. Broil, 4
to 5 inches from the heat, 1 to 2 minutes per side, or until golden brown.
Description:
"An appetite teaser or light lunch."
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
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Per serving: 306 Calories (kcal); 9g Total Fat; (25% calories from fat); 6g
Protein; 52g Carbohydrate; 0mg Cholesterol; 352mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1
1/2 Other Carbohydrates
Nutr. Assoc. : 2555 2679 0 0 620 0 593
Cherry Relish
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiments Nat. Pork Producers Council
In a medium bowl, combine cherries and both vinegars. Let soak 30 minutes.
Heat oil in a large skillet. Add onion; cook 5 minutes or until onion is
soft. Add sugar; mix well. Add cherries with soaking liquid; stir to
thoroughly combine ingredients. Cook, uncovered, over medium heat 10 to 12
minutes, or until almost all the liquid is evaporated. Season with salt
and pepper. Serve at room temperature.
Description:
"Flavorful cherry combination adds zip to sandwiches."
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"2 cups"
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Per serving: 95 Calories (kcal); 3g Total Fat; (22% calories from fat); 1g
Protein; 19g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 0
Other Carbohydrates
Cherry Salsa
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cherry Marketing Institute Dips/Salsas
Coarsely chop frozen tart cherries. Let cherries thaw and drain, reserving
1 tablespoon cherry juice.
When cherries are thawed, combine drained cherries, dried cherries, onion,
jalape�os, garlic and cilantro in a medium saucepan; mix well. Combine
reserved cherry juice and cornstarch in a small bowl; mix until smooth.
Stir into cherry mixture. Cook, stirring constantly, over medium-high heat
until mixture is thickened. Let cool.
Description:
"Served with grilled poultry, roast pork or tortilla chips, this spicy
mixture wows traditional salsa lovers."
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
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Per serving: 31 Calories (kcal); trace Total Fat; (5% calories from fat); trace
Protein; 7g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates
Serving Ideas : Serve with tortilla chips and/or cooked chicken or pork.
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Candy Nuts
Popcorn Snacks
The Popcorn Institute
Stir in almond extract. Scatter cherries and almonds over the popcorn.
Slowly pour syrup over all; toss lightly to coat evenly.
Spread popcorn on buttered cookie sheet. Cool. Separate into clusters with
a fork.
Source:
"The Popcorn Institute"
S(Internet address):
"http://www.popcorn.org/mpindex.htm"
Yield:
"6 Quarts"
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Per serving: 130 Calories (kcal); 2g Total Fat; (11% calories from fat); 1g
Protein; 28g Carbohydrate; 0mg Cholesterol; 54mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1
1/2 Other Carbohydrates
Chili Corn
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Popcorn Snacks
The Popcorn Institute
Source:
"The Popcorn Institute"
S(Internet address):
"http://www.popcorn.org/mpindex.htm"
Yield:
"4 1/4 quarts"
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Per serving: 139 Calories (kcal); 10g Total Fat; (64% calories from fat); 4g
Protein; 9g Carbohydrate; 0mg Cholesterol; 149mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Chili Hazelnuts
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dundee Hazelnuts Nuts
Snacks The Oregon Hazelnut Industry
Melt butter in saucepan; stir in chili powder, salt and hazelnuts. Turn
into shallow baking pan. Bake in a 275� oven for 20 minutes.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
Yield:
"2 1/8 cups"
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Per serving: 512 Calories (kcal); 52g Total Fat; (85% calories from fat); 9g
Protein; 11g Carbohydrate; 21mg Cholesterol; 85mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Nat. Pork Producers Council Sauce/ Baste/ Gravy
Stir together well mustard, soy sauce, cider vinegar, sesame oil, sugar,
and a little water to taste.
Cuisine:
"Chinese"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
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Per serving: 24 Calories (kcal); 1g Total Fat; (49% calories from fat); 1g
Protein; 2g Carbohydrate; 0mg Cholesterol; 772mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Chinese Potstickers
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : California Egg Commission Miscellaneous
DIPPING SAUCE
1 cup soy sauce
1 cup vinegar
1 green onion -- chopped
DIRECTIONS FOR FILLING: Scramble eggs with water chestnuts, onions, salt
and ginger.
Fry in pot in 1 tablespoon oil until bottoms are brown and they stick
slightly.
Cuisine:
"Chinese"
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
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Per serving: 222 Calories (kcal); 1g Total Fat; (3% calories from fat); 15g
Protein; 39g Carbohydrate; 4mg Cholesterol; 3005mg Sodium
Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Chipotle Salsa
Recipe By :
Serving Size : 8 Preparation Time :0:05
Categories : Dips/Salsas Nat. Pork Producers Council
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 chipotle pepper -- finely chopped
1 20-ounce can pineapple tidbits -- drained
1 medium diced cucumber -- seeded and peeled
1 tablespoon lime juice
1 tablespoon brown sugar
In a small bowl, cover 1 chipotle pepper with hot water and let soak for
15 minutes. Drain, remove stem and seeds and finely chop (use rubber
gloves when handling pepper).
In large bowl, mix together the pepper, 1 20-oz. can drained pineapple
tidbits, 1 medium peeled, seeded & diced cucumber, 1 tablespoon fresh lime
juice and 1 tablespoon brown sugar. Cover and refrigerate 4-24 hours.
Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 35 Calories (kcal); trace Total Fat; (2% calories from fat); 1g
Protein; 9g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates
Cocktail Pretzels
Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Fleischmann's Yeast Snacks
In large bowl thoroughly mix 1 1/2 cups flour, undissolved yeast, sugar
and 1 1/2 teaspoons salt.
Heat milk, 1/2 cup water and oil to 120� to 130�F. Add to dry ingredients
and beat 2 minutes at medium speed. Increase speed to high; beat
additional 2 minutes. Stir in enough additional flour to make a soft
dough. Knead dough on floured surface until smooth and elastic, about 5
minutes. Place in greased bowl, turning to grease top. Cover; let rise in
warm, draft-free place 30 to 40 minutes or until doubled in size.
Punch dough down. Divide dough into 48 portions. Roll each piece into a
12-inch rope. To shape into pretzel curve ends of rope to make a circle,
crossing ends at top. Twist end once and lay down over bottom of circle.
Cover shaped pretzels; let rest 5 to 10 minutes or until risen slightly.
Bring 2 quarts water and 2 tablespoons salt to boil in large pot; reduce
heat to simmering. Place 4 to 5 pretzels in boiling water, cook 20
seconds, turning once to cook both sides. Remove and drain on wire rack.
Repeat with remaining pretzels.
Place pretzels on greased baking sheets. Brush with beaten egg and
sprinkle with coarse salt, poppy or sesame seeds. Bake at 350�F for 35 to
45 minutes or until done. Cool pretzels on wire rack. Serve with a
selection of mustards.
____________________
Variations
HERB PRETZELS: Add to dry ingredients: 3/4 teaspoon each: thyme leaves,
marjoram and oregano. Sprinkle with dill seeds before baking.
BAKED COCKTAIL PRETZELS: Form pretzels as above. Let rest for 5 minutes.
Brush with beaten egg and sprinkle with salt or seeds. Bake at 350 F for
35 to 40 minutes.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"14 pretzels"
- - - - - - - - - - - - - - - - - - -
Per serving: 176 Calories (kcal); 4g Total Fat; (18% calories from fat); 5g
Protein; 30g Carbohydrate; 29mg Cholesterol; 17mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
NOTES : *To save up to 50% rising time, use Fleischmann's� Rapid Rise
Yeast. Follow Quick Mix steps on package back.
Nutr. Assoc. : 14 26366 0 0 0 0 0 0 0 0 1156 0 2130706543
Corn Relish
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiments Nat. Pork Producers Council
In medium bowl, stir together corn kernels, leeks, and red bell pepper.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 17 Calories (kcal); trace Total Fat; (4% calories from fat); 1g
Protein; 4g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0
Crab-Stuffed Mushrooms
Wash mushrooms well, remove stems, and set caps aside. Finely chop about
1/2 the mushroom stems. (Use the remainder in another recipe or freeze for
later use.)
Mix cream cheese, crab, chopped stems, lemon juice, Worcestershire sauce,
basil, garlic powder, onions, and lemon pepper. Fill mushroom caps with
the crab mixture and place in a large, lightly greased baking dish. Top
with the grated Cheddar and Parmesan cheeses. (Recipe may be prepared to
this point and refrigerated, covered, overnight.) Bake at 450�F for 15-20
minutes and serve warm.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
T(Baking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Per serving: 55 Calories (kcal); 4g Total Fat; (69% calories from fat); 3g
Protein; 1g Carbohydrate; 18mg Cholesterol; 72mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
NOTES : Any leftover crab mixture may be thinned with sour cream and
served as a dip or spread for crackers, chips, or vegetables.
Shrimp could be substituted for crab.
Nutr. Assoc. : 461 0 0 0 0 0 3585 0 4196 0 20086
Cranberry Salsa
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dips/Salsas The National Honey Board
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
Yield:
"2 Cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 95 Calories (kcal); trace Total Fat; (1% calories from fat); 1g
Protein; 25g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Dips/Salsas Dundee Hazelnuts
The Oregon Hazelnut Industry
Combine all ingredients together in a bowl and chill. Serve with fresh
apple slices (dipped into lemon juice) or pineapple chunks.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 52 Calories (kcal); 3g Total Fat; (48% calories from fat); 1g
Protein; 6g Carbohydrate; 1mg Cholesterol; 13mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dips/Salsas The National Honey Board
Whisk together mayonnaise, vinegar and honey in small bowl. Add remaining
ingredients; mix thoroughly. Dip may be stored tightly covered in
refrigerator up to 1 week. Serve with assorted fresh vegetables.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
Yield:
"1 1/3 Cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 97 Calories (kcal); 2g Total Fat; (21% calories from fat); 1g
Protein; 20g Carbohydrate; 0mg Cholesterol; 382mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Cherry Marketing Institute Miscellaneous
Seasonal/Holiday Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups bite-size corn or rice square cereal (such
as Corn or Rice Chex)
2 cups bite-size wheat square cereal (such as
Wheat Chex)
2 cups broken whole grain melba toast
2 cups small fat-free pretzel twists
3 tablespoons margarine or butter -- melted
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon ground red pepper
1 1/2 cups dried tart cherries
Put corn or rice cereal, wheat cereal, melba toast and pretzels in a large
bowl; stir to mix. In a glass measuring cup or small bowl, stir together
melted margarine or butter, Worcestershire sauce, chili powder, garlic
powder, onion powder and ground red pepper. Drizzle over cereal mixture.
Toss to coat.
Description:
"Easy-to prepare snack is a holiday favorite."
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 121 Calories (kcal); 2g Total Fat; (15% calories from fat); 2g
Protein; 24g Carbohydrate; 0mg Cholesterol; 217mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Dundee Hazelnuts Poultry
Snacks The Oregon Hazelnut Industry
MUSTARD SAUCE
1/4 cup dairy sour cream
1/4 cup salad dressing
OR
1/4 cup mayonnaise
1 tablespoon dry mustard
1/4 teaspoon sugar
Combine cornstarch, salt and sugar. Stir in sherry. Beat egg whites until
foamy. Stir in cornstarch mixture. Dip chicken in mixture and roll in
nuts, pressing nuts into chicken. Place on rack to dry. Fry in hot oil
until done. Drain and serve with a mustard sauce, if desired.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
Yield:
"20 bites"
- - - - - - - - - - - - - - - - - - -
Per serving: 95 Calories (kcal); 8g Total Fat; (71% calories from fat); 4g
Protein; 3g Carbohydrate; 12mg Cholesterol; 139mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Curried Hazelnuts
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Dundee Hazelnuts Nuts
Snacks The Oregon Hazelnut Industry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Oregon hazelnuts
1/8 cup butter or margarine
1/2 teaspoon curry powder
1/2 teaspoon salt
Melt butter in saucepan; stir in curry powder, salt and hazelnuts. Turn
into shallow baking pan. Bake in a 275� oven for 20 minutes.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 204 Calories (kcal); 21g Total Fat; (85% calories from fat); 4g
Protein; 4g Carbohydrate; 8mg Cholesterol; 139mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
Danish Pretzel
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fleischmann's Yeast Snacks
FILLING
1/2 cup chopped blanched almonds -- toasted
2/3 cup sugar
2 tablespoons butter or margarine
Heat milk, water and butter to 120� to 130�F; add to dry ingredients. Beat
2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add eggs and 1 cup flour, beat at high speed 2 minutes, scraping bowl
occasionally. Stir in enough remaining flour to make soft dough.
While dough rises, prepare filling: In small bowl combine almonds and cup
sugar. Using pastry blender or 2 knives, cut in butter until well blended;
reserve.
Punch dough down; turn out onto lightly floured surface. Divide into 2
equal pieces. Roll one piece to 28 � 6-inch strip. Sprinkle 1/2 filling
down center length of strip. Fold 1/3 of dough, lengthwise, over filling
and press to seal. Bring other 1/3 of dough over and seal, forming a long
rope. Pinch ends to seal.
On greased baking sheet, form rope into pretzel: curve ends to form
circle; cross ends at top. Cross ends again and lay ends under bottom of
circle. Repeat with remaining dough and filling. Cover; let rise in warm,
draft-free place until doubled in size, about 30 minutes.
Glaze, top and bake pretzels: Carefully brush egg mixture on pretzels.
Sprinkle with almonds. Bake at 400�F for 20 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 Pretzels"
T(Baking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Per serving: 1245 Calories (kcal); 47g Total Fat; (33% calories from fat); 29g
Protein; 178g Carbohydrate; 222mg Cholesterol; 891mg Sodium
Food Exchanges: 9 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat;
2 1/2 Other Carbohydrates
NOTES : *To save up to 50% rising time use Fleischmann's� Rapid Rise
Yeast. Follow Quick Mix steps on package back.
Nutr. Assoc. : 0 14 0 0 20084 26366 0 0 0 0 0 0 20020 0 0 0 0 3218 20020
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Lawry's Seasoning Pork
Description:
"Sweet and tender ribs can't get any easier or more tasty than these!"
Source:
"Lawry's"
S(Internet address):
"http://www.lawrys.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 891 Calories (kcal); 66g Total Fat; (71% calories from fat); 48g
Protein; 13g Carbohydrate; 220mg Cholesterol; 1971mg Sodium
Food Exchanges: 0 Grain(Starch); 7 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 1
Other Carbohydrates
Serving Ideas : Ribs may be cut into individual ribs before grilling and then
served as appetizers or 'finger food'. Great for parties!
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads/ Muffins Fleischmann's Yeast
In large bowl, combine 2 1/2 cups bread flour, dry milk powder, salt,
sugar, dill weed, caraway seed and undissolved yeast. Heat water, honey
and butter until very warm (120 to 130�F); stir into dry ingredients. Stir
in rye flour and enough remaining bread flour to make soft dough. Knead on
lightly floured surface until smooth and elastic, about 4 to 6 minutes.
Cover; let rest on floured surface 10 minutes.
Shape dough into 5-inch ball. Place on greased baking sheet. Cover; let
rise in warm, draft-free place until doubled in size, 40 to 50 minutes.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
- - - - - - - - - - - - - - - - - - -
Per serving: 224 Calories (kcal); 3g Total Fat; (10% calories from fat); 7g
Protein; 43g Carbohydrate; 5mg Cholesterol; 378mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads/ Muffins Fleischmann's Yeast
In large bowl, combine 2 1/2 cups bread flour, dry milk powder, salt,
sugar, dill weed, caraway seed and undissolved yeast. Heat water, honey
and butter until very warm (120 to 130�F); stir into dry ingredients. Stir
in wheat flour and enough remaining bread flour to make soft dough.
Shape dough into 5-inch ball. Place on greased baking sheet. Cover; let
rise in warm, draft-free place until doubled in size, 40 to 50 minutes.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
- - - - - - - - - - - - - - - - - - -
Per serving: 221 Calories (kcal); 3g Total Fat; (10% calories from fat); 8g
Protein; 43g Carbohydrate; 5mg Cholesterol; 378mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dips/Salsas Nat. Pork Producers Council
Sauce/ Baste/ Gravy
Stir together.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 29 Calories (kcal); 2g Total Fat; (63% calories from fat); trace
Protein; 2g Carbohydrate; 0mg Cholesterol; 156mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dips/Salsas Nat. Pork Producers Council
Sauce/ Baste/ Gravy
Stir together.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 48 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 13g Carbohydrate; 0mg Cholesterol; 8mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other
Carbohydrates
Nutr. Assoc. : 0 0
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dips/Salsas Nat. Pork Producers Council
Sauce/ Baste/ Gravy
Stir together.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 43 Calories (kcal); 1g Total Fat; (12% calories from fat); 1g
Protein; 10g Carbohydrate; 0mg Cholesterol; 188mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0
Dippity Do-Dads
Recipe By :
Serving Size : 2 Preparation Time :0:05
Categories : Nat. Pork Producers Council Pork
Snacks
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 87 Calories (kcal); 1g Total Fat; (12% calories from fat); 1g
Protein; 19g Carbohydrate; 0mg Cholesterol; 376mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2
Other Carbohydrates
Nutr. Assoc. : 0 2130706543 0
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dips/Salsas Nat. Pork Producers Council
Sauce/ Baste/ Gravy
Stir together.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 43 Calories (kcal); 1g Total Fat; (12% calories from fat); 1g
Protein; 10g Carbohydrate; 0mg Cholesterol; 188mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Beef Texas Beef Council
Slice steak in 1/4-inch-thick strips, 4" long. Cut across grain holding
knife at an angle.
Grill or broil 4 inches from heat for 4 minutes turning after 2 minutes.
Do not overcook.
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Yield:
"24 Appetizers"
- - - - - - - - - - - - - - - - - - -
Per serving: 62 Calories (kcal); 4g Total Fat; (56% calories from fat); 6g
Protein; 1g Carbohydrate; 17mg Cholesterol; 67mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Serving Ideas : Always good, but dynamite when grilled over mesquite.
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads/ Muffins Fleischmann's Yeast
Snacks
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
- - - - - - - - - - - - - - - - - - -
Per serving: 245 Calories (kcal); 7g Total Fat; (27% calories from fat); 10g
Protein; 33g Carbohydrate; 51mg Cholesterol; 506mg Sodium
Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Lawry's Seasoning
In small bowl, mix together 2 teaspoons Taco Spices and Seasoning with
sour cream; set aside. In medium bowl, mix together remaining Taco Spices
& Seasonings with refried beans; set aside. Divide tomatoes, olives,
cheese, avocado and green onion into quarters for layering. Place 1
tortilla on plate top with 1/4 of refried beans, black beans, tomatoes,
olives, cheese, avocado, sour cream and green onion (arrange toppings
towards the outside edge of tortilla so the torte does not look like a
'hill'). Repeat layers starting with another tortilla and ending with a
tortilla. On another plate, prepare a second layered torte the same as the
first. Wrap both with plastic wrap and refrigerate until ready to serve or
take to picnic. When ready to serve, slice with serrated blade knife into
wedges. Top wedges with spoonful of salsa and a sprig of fresh cilantro.
Description:
"This tasty, layered recipe makes a beautiful appetizer or special
light meal!"
Source:
"Lawry's"
S(Internet address):
"http://www.lawrys.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 522 Calories (kcal); 24g Total Fat; (40% calories from fat); 21g
Protein; 58g Carbohydrate; 37mg Cholesterol; 1021mg Sodium
Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other
Carbohydrates
NOTES : *If using large tortillas, make one large layered torte NOT 2
smaller tortes.
Nutr. Assoc. : 5242 0 1246 157 0 20168 2536 0 3585 1664 0 2130706543 0 0
Recipe By :
Serving Size : 32 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork
In a small bowl combine cream cheese and orange marmalade; mix well.
Spread cream cheese mixture on one side of each ham strip. Place a piece
of fruit on each ham strip and wrap ham around fruit. Cover and chill.
To make orange peel garnish, peel orange in a long continuous strip about
1-inch wide. Roll into flower shape. Reserve orange for another use.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 32 Calories (kcal); 1g Total Fat; (40% calories from fat); 1g
Protein; 4g Carbohydrate; 6mg Cholesterol; 71mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish and Seafood New Zealand Wasabi
Place a prawn over the top, with only the tail extending beyond the edge
of the pastry.
Carefully slip in the prawn fingers and cook for 2 minutes until the
pastry is crisp and golden.
Drain on absorbent paper, and serve at once with the Wasabi Soy Dip.
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 168 Calories (kcal); 8g Total Fat; (51% calories from fat); 7g
Protein; 10g Carbohydrate; 32mg Cholesterol; 713mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Dips/Salsas New Zealand Wasabi
Place all the ingredients in a small pan, heat gently to dissolve the
sugar.
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 13 Calories (kcal); trace Total Fat; (1% calories from fat); trace
Protein; 3g Carbohydrate; 0mg Cholesterol; 238mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Serving Ideas : Serve with Filo Prawn Fingers and Prawn Balls.
Fish Cutlet
Recipe By :
Serving Size : 12 Preparation Time :0:30
Categories : Amma's Indian Recipes Fish and Seafood
Make diagonal slits on the fish and then steam it for ten minutes. Remove
from heat and gently mash it along with the remaining ingredients. Make
dough into walnut-sized balls and flatten slightly.
In a wide skillet heat oil on medium and when hot gently place the cutlets
in the skillet.
Let fry for two minutes and then turn upside down. Both sides must be
golden brown. Do not fry for too long as the taste can become slightly
bitter.
Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Per serving: 56 Calories (kcal); 2g Total Fat; (25% calories from fat); 8g
Protein; 3g Carbohydrate; 26mg Cholesterol; 32mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Breads/ Muffins Fleischmann's Yeast
Snacks
Place bacon in Dutch oven over medium heat; top with onions. Cook,
stirring occasionally, until onions are golden, about 20 minutes. Remove
from heat; cool. Stir in 1 egg and sour cream; reserve.
Combine 1 1/2 cups flour, Rapid Rise Yeast, sugar and salt in a large
bowl. Heat milk, water and butter to 125� to 130�F. Stir into dry mixture.
Add 1 egg. Stir in enough remaining flour to make a soft dough. On lightly
floured surface, knead until smooth and elastic, about 8 to 10 minutes.
Cover; let rest 10 minutes.
Bake at 400�F for 30 to 35 minutes, until center is set and edges of dough
are lightly browned. Cut into 2-inch squares. Serve warm.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"40 Hors d'oeurvres"
- - - - - - - - - - - - - - - - - - -
Per serving: 73 Calories (kcal); 3g Total Fat; (40% calories from fat); 2g
Protein; 8g Carbohydrate; 16mg Cholesterol; 116mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : California Tomato Commission Dips/Salsas
Combine all ingredients in mixing bowl. Combine gently until evenly mixed.
Serve 1/2 cup salsa per serving with grilled or broiled fish or chicken.
Source:
"California Tomato Commission"
S(Internet address):
"http://www.tomato.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 29 Calories (kcal); trace Total Fat; (8% calories from fat); 1g
Protein; 7g Carbohydrate; 0mg Cholesterol; 8mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dips/Salsas The National Honey Board
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups diced melon
6 tablespoons lime juice
1/4 cup honey
1/4 cup diced red bell pepper
1 1/2 tablespoons finely chopped cilantro
1 tablespoon seeded minced jalape�o pepper
1/2 teaspoon salt
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
Yield:
"3 Cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 118 Calories (kcal); trace Total Fat; (1% calories from fat); 1g
Protein; 32g Carbohydrate; 0mg Cholesterol; 281mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1 Other
Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Florida Tomato Committee Pork
Snacks
Source:
"Florida Tomato Committee"
Yield:
"4 Portions"
- - - - - - - - - - - - - - - - - - -
Per serving: 378 Calories (kcal); 29g Total Fat; (67% calories from fat); 16g
Protein; 16g Carbohydrate; 47mg Cholesterol; 1037mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Plantains Snacks
Turbana Corporation
Peel and cut plantains in half crosswise then again in half lengthwise,
then cut each section into four (4) sticks. Dredge in flour, shake off
excess flour. Dip in beaten eggs and water mixture. Roll in coconut flakes
mixed with bread crumbs and fry on low heat until golden. Serve with duck
sauce.
Source:
"Turbana Corporation"
S(Internet address):
"http://www.turbana.com/index.html"
Yield:
"4 sticks"
- - - - - - - - - - - - - - - - - - -
Per serving: 425 Calories (kcal); 15g Total Fat; (30% calories from fat); 7g
Protein; 70g Carbohydrate; 94mg Cholesterol; 245mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 4 Fruit; 2 1/2 Fat;
0 Other Carbohydrates
Fried Plantains
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Plantains Snacks
Turbana Corporation
Fried Ripe Plantains: Heat one inch of oil on medium high heat. Peel a
ripe plantain (black) and cut slices on an angle about 1" thick. Fry on
both sides until brown. Enjoy them hot.
Fried Green Plantains: Heat one inch of oil on medium high heat. Peel
green plantain and slice into 1/2" thick slices. Fry on both sides about 3
minutes. Dry on paper towel. Flatten fried plantains. Place in hot oil
again and fry both sides until brown. Dry on paper towel and sprinkle with
salt.
Source:
"Turbana Corporation"
S(Internet address):
"http://www.turbana.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein;
0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Fruit Salsa
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dips/Salsas Nat. Pork Producers Council
In large bowl, combine fresh diced pineapple, diced papaya, diced mango,
diced red onion, orange juice and Jamaican jerk spice blend. Cover and
refrigerate up to six hours.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"4 3/4 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 100 Calories (kcal); 1g Total Fat; (5% calories from fat); 1g
Protein; 25g Carbohydrate; 0mg Cholesterol; 5mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 0 Fat; 0
Other Carbohydrates
Fruit Sauce
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Nat. Pork Producers Council Sauce/ Baste/ Gravy
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 73 Calories (kcal); 3g Total Fat; (41% calories from fat); trace
Protein; 9g Carbohydrate; 8mg Cholesterol; 37mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0
Other Carbohydrates
Fruit-Flavored Popcorn
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : National Presto Industries Popcorn
Snacks
Keep popped corn warm in a 250 degree oven. Combine sugar, soft drink mix,
and water in a heavy saucepan. Cook and stir over medium heat until sugar
is dissolved. Bring to a boil and cook to soft-crack stage (270 degrees on
candy thermometer). Remove popcorn from oven. Pour syrup in a steady
stream over popped corn; toss to mix thoroughly. Return to oven for 10
minutes. Cool and store in an airtight container.
Source:
"National Presto Industries"
S(Internet address):
"http://www.presto-net.com/index.html"
Yield:
"3 quarts"
- - - - - - - - - - - - - - - - - - -
Per serving: 120 Calories (kcal); 3g Total Fat; (22% calories from fat); 1g
Protein; 23g Carbohydrate; 0mg Cholesterol; 98mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1
Other Carbohydrates
Gingered Salsa
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dips/Salsas Nat. Pork Producers Council
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 81 Calories (kcal); 6g Total Fat; (67% calories from fat); 1g
Protein; 6g Carbohydrate; 0mg Cholesterol; 273mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish and Seafood
Remove skin and bones from halibut; cut into 1 inch pieces.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 77 Calories (kcal); 2g Total Fat; (23% calories from fat); 10g
Protein; 5g Carbohydrate; 15mg Cholesterol; 242mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiments Nat. Pork Producers Council
Dice Granny Smith apples; sprinkle with lemon juice; stir together with
diced red onion, minced parsley and crumbled Stilton (or other blue-veined
cheese).
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 23 Calories (kcal); trace Total Fat; (2% calories from fat); trace
Protein; 6g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads/ Muffins Fleischmann's Yeast
Snacks
FILLING
1 1/2 cups 1-pint canning jars
1 4-ounce can diced green chiles -- well drained
1/4 cup chopped ripe olives -- drained
1/4 cup chopped green onions
TOPPING
1 egg white -- lightly beaten
To make dough: In large bowl, combine 1 cup flour, undissolved yeast and
salt. Stir in water and oil. Stir in enough remaining flour to make soft
dough. Knead on lightly floured surface until smooth and elastic, about 4
to 6 minutes. Cover; let rest 10 minutes.
Brush loaf with egg white. With sharp knife, cut three 4-inch slits
lengthwise down center of loaf, cutting at a slight diagonal and cutting
deep enough to expose filling. Bake at 400�F for 25 to 30 minutes or until
cheese is melted and crust is golden brown. Cool 5 minutes before removing
from pan. Serve warm.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 95 Calories (kcal); 2g Total Fat; (16% calories from fat); 3g
Protein; 17g Carbohydrate; 0mg Cholesterol; 279mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dips/Salsas Nat. Pork Producers Council
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 110 Calories (kcal); 9g Total Fat; (69% calories from fat); 7g
Protein; 1g Carbohydrate; 25mg Cholesterol; 222mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Grilled Zucchini
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Nat. Pork Producers Council Vegetables
Slice zucchini in half lengthwise. Rub with olive oil. Sprinkle with
pepper. Let rest for about 30 minutes.
Preheat broiler. Place zucchini on baking pan, cut sides up. Broil close
to the heat until well browned. Remove from heat. Sprinkle with lime
juice. Season to taste.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 78 Calories (kcal); 7g Total Fat; (74% calories from fat); 1g
Protein; 4g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
* Exported from MasterCook *
Guacamole
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Belgian Endive Marketing Board Dips/Salsas
Source:
"Belgian Endive Marketing Board"
S(Internet address):
"http://www.belgianendive.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 176 Calories (kcal); 16g Total Fat; (72% calories from fat); 2g
Protein; 11g Carbohydrate; 0mg Cholesterol; 13mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3 Fat; 0
Other Carbohydrates
Halibut Pat�
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish and Seafood
Miscellaneous Spreads/ Pat�
Flake halibut; combine with cream cheese. Add lemon juice, onion and
seasonings. Blend thoroughly in food processor or electric mixer.
Press mixture into bowl or mold lined with plastic wrap. Refrigerate
several hours or overnight. Unmold onto serving platter; garnish with
parsley. Serve with snack crackers.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/laocal/akpages/COMMERCE/asmihp.htm"
Yield:
"2 1/2 cups of pate."
- - - - - - - - - - - - - - - - - - -
Per serving: 147 Calories (kcal); 11g Total Fat; (66% calories from fat); 11g
Protein; 1g Carbohydrate; 45mg Cholesterol; 310mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 10 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pizza
Pork
Spray cookie sheet with nonstick vegetable spray. Separate biscuits and
flatten on cookie sheet, leaving space between so edges do not touch.
Spread 1 teaspoon pizza sauce on each biscuit. Top each biscuit with 1
tablespoon of diced ham and 1 tablespoon shredded cheese. Bake in 400�F
oven for 8-10 minutes or until biscuits are light brown and cheese is
melted.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Per serving: 112 Calories (kcal); 6g Total Fat; (46% calories from fat); 5g
Protein; 10g Carbohydrate; 12mg Cholesterol; 424mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Ham Spirals
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Cherry Marketing Institute Pork
Description:
"Cherries and pecans add crunch to filling."
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 48 Calories (kcal); 4g Total Fat; (75% calories from fat); 1g
Protein; 2g Carbohydrate; 7mg Cholesterol; 80mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 1 Preparation Time :0:05
Categories : Nat. Pork Producers Council Pork
Spread tortilla evenly with cream cheese. Top with ham, lettuce and
carrots. Roll up tortilla and enjoy.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 161 Calories (kcal); 5g Total Fat; (27% calories from fat); 9g
Protein; 20g Carbohydrate; 19mg Cholesterol; 560mg Sodium
Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Ham-Wrapped Fruit
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Nat. Pork Producers Council Pork
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 198 Calories (kcal); 7g Total Fat; (30% calories from fat); 10g
Protein; 26g Carbohydrate; 29mg Cholesterol; 580mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Monitor Sugar Pork
Boil the cornstarch, Big Chief brown sugar, vinegar, pineapple juice,
water, and green pepper for 5 minutes. Add 1 cup of pineapple chunks,
cherries, and sausages.
Description:
"Say "Aloha!" to this island treat!"
Cuisine:
"Hawaiian"
Source:
"Monitor Sugar"
S(Internet address):
"http://www.monitorsugar.com/"
Yield:
"5 1/4 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 40 Calories (kcal); trace Total Fat; (10% calories from fat); trace
Protein; 9g Carbohydrate; 1mg Cholesterol; 18mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dips/Salsas Dundee Hazelnuts
The Oregon Hazelnut Industry
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 155 Calories (kcal); 14g Total Fat; (79% calories from fat); 6g
Protein; 2g Carbohydrate; 28mg Cholesterol; 128mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
In small bowl, slightly beat eggs with salt, pepper and nutmeg. In
separate bowl, mix together Oregon hazelnuts and bread crumbs. Dip
mushrooms in egg mixture, then coat with Oregon hazelnut mixture. Heat
shortening to 365� in deep pan and fry mushrooms, a few at a time, 6 to 7
minutes, or until golden brown on all sides. Drain on paper towel and
sprinkle with additional salt, if desired.
Makes 4 to 6 servings.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 125 Calories (kcal); 7g Total Fat; (48% calories from fat); 5g
Protein; 11g Carbohydrate; 62mg Cholesterol; 277mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dundee Hazelnuts Snacks
Spreads/ Pat� The Oregon Hazelnut Industry
In a large bowl, cream together the cream and sharp cheeses. Stir in
olives, parsley, green onion and hot pepper sauce until well mixed. Shape
into a ball and roll in the chopped hazelnuts. Cover and chill 1 to 24
hours. Serve with crackers.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
Yield:
"1 cheese ball"
- - - - - - - - - - - - - - - - - - -
Per serving: 186 Calories (kcal); 17g Total Fat; (81% calories from fat); 7g
Protein; 2g Carbohydrate; 41mg Cholesterol; 225mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 35 Preparation Time :0:00
Categories : Dundee Hazelnuts Fish and Seafood
Snacks The Oregon Hazelnut Industry
Combine first five ingredients. Fold in shrimp, eggs and nuts. Cover and
chill. Just before serving, spoon a rounded tablespoon of filling into
each cream puff.
Yield: 35 to 40 puffs.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 42 Calories (kcal); 3g Total Fat; (57% calories from fat); 3g
Protein; 1g Carbohydrate; 28mg Cholesterol; 23mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Dundee Hazelnuts Snacks
The Oregon Hazelnut Industry
Yield: 35 to 40 puffs.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
Yield:
"40 puffs"
- - - - - - - - - - - - - - - - - - -
Per serving: 38 Calories (kcal); 3g Total Fat; (65% calories from fat); 1g
Protein; 2g Carbohydrate; 25mg Cholesterol; 43mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Dundee Hazelnuts Snacks
Spreads/ Pat� The Oregon Hazelnut Industry
Blend well the cream cheese with the Brie cheese. Add the hazelnuts and
apple; blend. Spread on melba toast or crackers.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 105 Calories (kcal); 10g Total Fat; (78% calories from fat); 4g
Protein; 2g Carbohydrate; 18mg Cholesterol; 88mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dundee Hazelnuts Snacks
Spreads/ Pat� The Oregon Hazelnut Industry
In a bowl, mix cream cheese and margarine together until smooth. Stir in
onion, 1 cup hazelnuts and orange peel. Shape into a ball. Roll in
remaining hazelnuts, wrap in plastic wrap, and chill until firm. Best if
allowed to season overnight. Serve with crackers.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
Yield:
"1 cheese ball"
- - - - - - - - - - - - - - - - - - -
Per serving: 211 Calories (kcal); 21g Total Fat; (87% calories from fat); 4g
Protein; 3g Carbohydrate; 31mg Cholesterol; 95mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 20 Preparation Time :0:25
Categories : Nat. Pork Producers Council Pork
Spreads/ Pat�
Cut pork and bacon into 1/2-inch pieces. In large saucepan combine pork,
bacon, water, thyme, rosemary, bay leaf, and pepper. Bring to a boil;
reduce heat and simmer, uncovered, for 1 to 1-1/2 hours or till only about
1/4 cup liquid remains, stirring occasionally.
Remove and discard bay leaf; let meat mixture cool 20 minutes. Transfer to
food processor bowl or meat grinder; add cognac. Process till mixture is
consistency of coarse cornmeal, scraping sides of bowl occasionally.
Pack mixture into a small crock. Cover and chill in the refrigerator 12 to
24 hours. Serve with melba rounds or assorted crackers.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"1 1/4 cups"
T(Cooking Time):
"1:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 82 Calories (kcal); 6g Total Fat; (71% calories from fat); 5g
Protein; trace Carbohydrate; 15mg Cholesterol; 186mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Seasonal/Holiday
The National Honey Board
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
Yield:
"1 1/2 Pounds"
- - - - - - - - - - - - - - - - - - -
Per serving: 337 Calories (kcal); 13g Total Fat; (34% calories from fat); 16g
Protein; 40g Carbohydrate; 49mg Cholesterol; 230mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 2
1/2 Other Carbohydrates
Serving Ideas : For a spicier version, buffalo chicken wings may be used.
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiments Nat. Pork Producers Council
Spreads/ Pat�
In small bowl, stir together all ingredients until blended. Cover and
refrigerate until serving.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"1/4 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 119 Calories (kcal); 12g Total Fat; (84% calories from fat); trace
Protein; 5g Carbohydrate; 31mg Cholesterol; 117mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiments Spreads/ Pat�
The National Honey Board
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
Yield:
"1 Cup"
- - - - - - - - - - - - - - - - - - -
Per serving: 183 Calories (kcal); 18g Total Fat; (80% calories from fat); trace
Protein; 9g Carbohydrate; 7mg Cholesterol; 167mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2
Other Carbohydrates
Serving Ideas : Serve as dip for fresh vegetables, spread on sandwiches with meat
filling, or heat slightly and spoon over cooked vegetables.
Nutr. Assoc. : 0 0 0 0
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cherry Marketing Institute Nuts
Snacks
Heat oil in a large skillet over medium heat. Add pecan mixture. Cook,
stirring constantly, about 5 minutes. Do not allow mixture to burn. Remove
from heat. Spread pecans on waxed paper to cool. Store in a tightly
covered container.
- - - - - - - - - - - - - - - - - - -
Per serving: 183 Calories (kcal); 15g Total Fat; (67% calories from fat); 2g
Protein; 14g Carbohydrate; 0mg Cholesterol; 83mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads/ Muffins Fleischmann's Yeast
Snacks
Set aside 1 cup flour. In large bowl, combine remaining flour, undissolved
yeast, rosemary and salt. Heat water and 2 tablespoons oil until hot to
touch, 125� to 130�F; stir into dry mixture. Mix in egg and enough
reserved flour to make stiff batter. Cover; let rest 10 minutes.
With lightly oiled hands, spread dough in oiled 13- � 9-inch pan. Make
small indents in surface of dough with finger or end of wooden spoon;
drizzle with remaining oil. Top with cheese and walnuts; press nuts into
dough.
Cover loosely with plastic wrap; let rise in warm, draft-free place until
light and puffy, about 20 minutes. Bake at 400�F for 25 minutes. Cool in
pan on wire rack. Serve warm or cool, cut into squares.
Cuisine:
"Italian"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
T(Baking Time):
"0:25"
- - - - - - - - - - - - - - - - - - -
Per serving: 274 Calories (kcal); 11g Total Fat; (37% calories from fat); 8g
Protein; 34g Carbohydrate; 27mg Cholesterol; 236mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : California Egg Commission Eggs
SEASONING
1 cup rice vinegar
2 tablespoon salt
48 large California Fresh Eggs -- Hard cooked
3 sheets nori -- chopped
2 avocados -- thinly sliced
Wasabi (optional)
Pickled ginger slices (optional)
Fill whites with rice; garnish with nori, chopped yolk and avocado.
Serve with wasabi and ginger (optional).
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
Yield:
"48 pieces"
- - - - - - - - - - - - - - - - - - -
Per serving: 302 Calories (kcal); 12g Total Fat; (34% calories from fat); 14g
Protein; 36g Carbohydrate; 374mg Cholesterol; 654mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
NOTES : Sushi is derived from two Japanese words, "su" which means vinegar
and "shi" which means to control or arrange. As eggs are an
essential part of Japanese cuisine, a sushi egg specialty is a
natural. Seasoned gently and garnished with avocado and nori these
morsels are subtle and exquisite.
Nutr. Assoc. : 0 0 0 0 0 0 3218 1696 0 27261 0
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish and Seafood New Zealand Wasabi
Bring a large pan of water to a rolling boil, plunge in the King prawns,
return to the boil, and boil for 3 minutes.
Drain, cool briefly under cold running water, and leave to go cold.
Serve the King Prawns on a large platter with the four dips.
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 395 Calories (kcal); 35g Total Fat; (78% calories from fat); 10g
Protein; 11g Carbohydrate; 122mg Cholesterol; 602mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2
Fat; 0 Other Carbohydrates
Pepper Dip
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dips/Salsas New Zealand Wasabi
Grill the pepper for 5 minutes each side until charred and softened.
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 40 Calories (kcal); 4g Total Fat; (89% calories from fat); trace
Protein; 1g Carbohydrate; 27mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dips/Salsas New Zealand Wasabi
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 55 Calories (kcal); 6g Total Fat; (98% calories from fat); trace
Protein; trace Carbohydrate; 2mg Cholesterol; 39mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Spiced Dip
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Dips/Salsas New Zealand Wasabi
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 31 Calories (kcal); 3g Total Fat; (97% calories from fat); trace
Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dips/Salsas New Zealand Wasabi
Place in small bowl and use as a dip with seafood, tempura and/or
vegetable pieces.
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 13 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 3g Carbohydrate; 0mg Cholesterol; 153mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Salad
Prepare pasta according to package directions. Drain and rinse under cold
water; drain again. Toss with oil and sprinkle with cumin. Salt to taste.
Layer pasta, beans, corn, bell pepper, green onions and olives in a 2 1/2-
to 3-qt. straight-sided glass bowl. In a small bowl combine mayonnaise,
sour cream and salsa; mix well. Spread mixture evenly over top of pasta,
sealing to edge of bowl. Sprinkle with cilantro. Cover bowl tightly and
chill overnight.
Cuisine:
"Southwest"
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 309 Calories (kcal); 4g Total Fat; (11% calories from fat); 12g
Protein; 57g Carbohydrate; 2mg Cholesterol; 868mg Sodium
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dips/Salsas Stash Tea
Flake the salmon into a bowl together with butter, lemon blossom herb mix,
water and dill. Blend with mixer or food processor until very smooth.
Pour mix into small bowl and serve on platter with bread sticks and/or raw
vegetables.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 394 Calories (kcal); 34g Total Fat; (78% calories from fat); 21g
Protein; 1g Carbohydrate; 137mg Cholesterol; 383mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Spreads/ Pat� Stash Tea
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Stash Lemon Blossom tea bags
1 8-ounce package cream cheese
In a small bowl, combine the contents of 5 Lemon Blossom tea bags with the
8 ounces of cream cheese. Mix well.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 51 Calories (kcal); 5g Total Fat; (85% calories from fat); 1g
Protein; 1g Carbohydrate; 16mg Cholesterol; 43mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Miscellaneous National Presto Industries
Crush or cut slits in olives. Place in a jar or bowl with sliced lemon.
Place thyme over olives and pour over olive oil. Let stand at room
temperature for 24 hours.
Source:
"National Presto Industries"
S(Internet address):
"http://www.presto-net.com/index.html"
Yield:
"2 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 71 Calories (kcal); 7g Total Fat; (90% calories from fat); trace
Protein; 2g Carbohydrate; 0mg Cholesterol; 173mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Lemon-Nut Twists
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Fleischmann's Yeast Snacks
Sweet Breads and Coffee Cakes
LEMON-NUT FILLING
1 cup chopped walnuts -- toasted
2/3 cup firmly packed light brown sugar
1 1/2 tablespoons grated lemon peel
1/4 cup margarine -- melted
Lemon Icing
LEMON ICING
1 cup confectioners' sugar
1 tablespoon lemon juice
Punch dough down. On lightly floured surface, divide dough in half. Roll
each to 21 � 8-inch rectangle. Brush middle third of one rectangle,
covering 8 � 7-inch portion, with 1 tablespoon melted margarine; sprinkle
with 1/4 of walnut filling. Fold one of the remaining dough thirds over
filling. Brush folded dough with 1 tablespoon margarine. Sprinkle with 1/4
filling. Fold remaining dough third over filling; pinch edges to seal. Cut
into 8 (1-inch wide) strips. Twist each strip, in opposite directions, 3
times. Place on greased baking sheet. Repeat with remaining rectangle.
Cover; let rise in warm, draft-free place until doubled in size, about 20
to 30 minutes. Bake at 375�F for 15 minutes or until done. Cool on wire
racks. Drizzle with Lemon Icing.
____________________
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"16 Twists"
- - - - - - - - - - - - - - - - - - -
Per serving: 333 Calories (kcal); 12g Total Fat; (33% calories from fat); 7g
Protein; 49g Carbohydrate; 25mg Cholesterol; 229mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 1/2
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish and Seafood National Pasta Association
Pasta Salad
Break tuna into small bite-size pieces; reserve. Cook pasta; drain and
rinse with cold water. Combine all dressing ingredients; mix well. Toss
together pasta, peppers, beans, onions, tuna and dressing. If possible,
refrigerate salad overnight to allow flavors to blend. Serve cold.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 685 Calories (kcal); 17g Total Fat; (22% calories from fat); 37g
Protein; 95g Carbohydrate; 32mg Cholesterol; 534mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates
Mango Salsa
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dips/Salsas Nat. Pork Producers Council
In large bowl, stir together mangoes, avocados, green chiles, diced red
bell pepper, tomatoes, chopped green onion, olive oil, white wine vinegar,
salt and pepper to taste.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 194 Calories (kcal); 14g Total Fat; (62% calories from fat); 2g
Protein; 18g Carbohydrate; 0mg Cholesterol; 8mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 3 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Lawry's Seasoning Poultry
In large plastic bag, combine chips and Taco Spices and Seasoning; shake.
Dampen chicken with water, shake off excess. Put chicken in bag and shake
to coat with chips. Arrange in greased shallow baking pan. Bake,
uncovered, in preheated 350�F oven 40 to 45 minutes. Serve with salsa and
sour cream, if desired.
Description:
"A crispy chicken dish everyone loves!"
Cuisine:
"Mexican"
Source:
"Lawry's"
S(Internet address):
"http://www.lawrys.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 270 Calories (kcal); 9g Total Fat; (30% calories from fat); 27g
Protein; 19g Carbohydrate; 69mg Cholesterol; 648mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates
Meat-Wrapped Fruits
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Nat. Pork Producers Council Pork
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 33 Calories (kcal); 1g Total Fat; (38% calories from fat); 2g
Protein; 3g Carbohydrate; 6mg Cholesterol; 179mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
CRAB FILLING
2 cups crab -- drained
1/4 cup minced celery
3 tablespoons grated onion
Pepper to taste
3 tablespoons Miracle Whip salad dressing
Beat till mixture is smooth and velvety. Drop by spoon onto ungreased
baking sheet, into about the size of a walnut. Bake at 400� for 30 to 35
minutes or until golden brown and dry. Cool thoroughly. Cut off tops with
a sharp knife. Scoop out any filaments of soft dough. Fill with crab
filling. Replace tops. Serve immediately or refrigerate, covered.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
T(Baking Time):
"0:35"
- - - - - - - - - - - - - - - - - - -
Per serving: 96 Calories (kcal); 6g Total Fat; (60% calories from fat); 4g
Protein; 5g Carbohydrate; 61mg Cholesterol; 115mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Mexicali Pizza
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Pizza Rag�
Preheat oven to 425 degrees F. Spoon 1 1/2 tablespoons pizza sauce on each
toasted muffin half. Evenly top with beans, onion, jalape�o pepper,
tortilla chips and cheese. Sprinkle with chili powder. Bake 12-15 minutes
or until heated through.
Cuisine:
"Mexican"
Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 411 Calories (kcal); 15g Total Fat; (35% calories from fat); 14g
Protein; 46g Carbohydrate; 17mg Cholesterol; 602mg Sodium
Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Fleischmann's Yeast Pizza
DOUGH
2 3/4 cups all-purpose flour
1/2 cup cornmeal
1 package Fleischmann's� Rapid Rise Yeast
1 tablespoon sugar
1 teaspoon salt
1 cup very warm water (125� to 130�F)
2 tablespoons butter or margarine -- softened
Prepare Mexicali Filling; combine ground beef, browned and drained; kidney
beans, tomato sauce; chili powder. Cook, stirring occasionally, until dry.
Cool. Stir in diced pimientos, grated cheese, and chopped mild green
chiles. Set aside.
Combine 1 cup flour, cornmeal, undissolved yeast, sugar and salt. Add
water and butter; beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Beat 2 minutes at high speed. With spoon, stir
in enough remaining flour to make soft dough. Knead on floured surface
until smooth, about 4 minutes. Cover; let rest 10 minutes.
Roll dough to 15-inch circle. Place in greased 14-inch pizza pan. Form a
standing rim of dough around edge. Cut a 7-inch "X" in center of circle.
Cut another "X" to form 8 pie-shaped wedges in center. Spread a 3-inch
border of Mexicali Filling evenly around edge of dough. Pull cut points of
dough over filling, tuck under rim and press to seal.
- - - - - - - - - - - - - - - - - - -
Per serving: 382 Calories (kcal); 16g Total Fat; (37% calories from fat); 18g
Protein; 42g Carbohydrate; 47mg Cholesterol; 408mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2
1/2 Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 46 Preparation Time :0:00
Categories : BC Turkey Marketing Board Dips/Salsas
Poultry
Spread turkey mixture in a 9-inch dish. Sprinkle 1/2 the green onions over
turkey and top with salsa. Spread sour cream over salsa and sprinkle
cheese over top. Garnish with green onions and olives. Serve with Taco
chips.
Cuisine:
"Mexican"
Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"
Yield:
"5 3/4 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 40 Calories (kcal); 3g Total Fat; (62% calories from fat); 3g
Protein; 1g Carbohydrate; 13mg Cholesterol; 110mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:25
Categories : Nat. Pork Producers Council Pork
In a medium saucepan melt butter. Add mushrooms and saut� till tender.
Remove mushrooms, reserving drippings in pan. Stir flour, salt and pepper
into drippings till smooth. Gradually stir in milk; cook over medium-high
heat till thickened and bubbly, stirring constantly. Remove from heat; add
cheese, stirring till melted. Stir in mushrooms and ham.
Beat egg whites and cream of tartar at high speed of electric mixer until
stiff peaks form. Using clean beaters, beat egg yolks till thickened and
lemon-colored, about 5 minutes. Fold ham mixture into yolks. Pour the yolk
mixture over beaten egg whites; fold gently. Spoon mixture into 6
ungreased 1 1/2-cup souffl� dishes. Bake in a 300�F oven for 45-50 minutes
or till a knife inserted near center comes out clean. Serve immediately.
TO MAKE ONE LARGE SOUFFLE: Spoon mixture into an ungreased 2-quart souffl�
dish. Bake in a 300 degree oven for 50-60 minutes.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:50"
- - - - - - - - - - - - - - - - - - -
Per serving: 354 Calories (kcal); 27g Total Fat; (67% calories from fat); 17g
Protein; 11g Carbohydrate; 259mg Cholesterol; 705mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
Miniature Ham-Wiches
Recipe By :
Serving Size : 8 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pork
Spread mustard on one side of half the bread (16 slices). Spread
horseradish on one side of the remaining slices.
Cut ham into 8 pieces and each slice of cheese into fourths. Place one
slice Swiss cheese on 8 slices of bread spread with mustard. Top with
bread spread with horseradish, then ham slice. Top with bread spread with
mustard, then American cheese. Place remaining bread atop cheese. Secure
with wooden picks; place olives and cherry tomatoes on picks.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"8 sandwiches"
- - - - - - - - - - - - - - - - - - -
Per serving: 148 Calories (kcal); 6g Total Fat; (36% calories from fat); 8g
Protein; 16g Carbohydrate; 18mg Cholesterol; 384mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 16 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pork
Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 88 Calories (kcal); 4g Total Fat; (40% calories from fat); 11g
Protein; 3g Carbohydrate; 18mg Cholesterol; 266mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Snacks The Mushroom Council
In a large bowl, combine olive oil, Italian seasoning, salt and pepper.
Lightly brush both sides of each bread slice with oil mixture; set aside.
To remaining oil in bowl, stir in mushrooms, red pepper and onion; toss to
coat thoroughly. Place vegetables on a grill rack or broiler pan. Grill or
broil, 4 inches from heat source until vegetables are lightly charred, 5
to 6 minutes, turning occasionally; remove and keep warm.
Place bread slices on the grill rack or under the broiler until lightly
browned, about 30 seconds; turn bread. Sprinkle 1 cup of the mozzarella
over bread slices, dividing evenly; heat just until melted. Top cheese
with hot grilled vegetables and remaining 1/2 cup mozzarella.
Source:
"The Mushroom Council"
Yield:
"16 "
- - - - - - - - - - - - - - - - - - -
Per serving: 243 Calories (kcal); 15g Total Fat; (56% calories from fat); 8g
Protein; 19g Carbohydrate; 19mg Cholesterol; 322mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates
Serving Ideas : Serve, if desired, with celery and radishes as an appetizer, with
salads or grilled beef or chicken.
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Fleischmann's Yeast Pizza
Snacks
Place warm water in large warm bowl. Sprinkle in yeast; stir until
dissolved. Stir in cornmeal, oil, salt, garlic powder and 1 1/2 cups
flour. 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 on floured surface 20 minutes.
Roll and stretch dough to 11- � 16-inch rectangle. Place in greased 10- �
15-inch baking pan. Evenly sprinkle cheese, pimientos, chilies and green
onion over dough.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"12 Squares"
- - - - - - - - - - - - - - - - - - -
Per serving: 279 Calories (kcal); 14g Total Fat; (44% calories from fat); 10g
Protein; 28g Carbohydrate; 27mg Cholesterol; 585mg Sodium
Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads/ Muffins Fleischmann's Yeast
Snacks
Measure all ingredients into bread machine pan in the order that the bread
machine manufacturer suggests. Select lightest crust setting.
Process in basic, delay or rapid bake cycle. Remove baked bread from pan
and cool on wire rack.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
- - - - - - - - - - - - - - - - - - -
Per serving: 154 Calories (kcal); 3g Total Fat; (18% calories from fat); 5g
Protein; 27g Carbohydrate; 3mg Cholesterol; 184mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat;
0 Other Carbohydrates
Serving Ideas : Enjoy this moist, sweet bread with honey, cream cheese or by
itself.
Octopus Tidbits
Boil fresh octopus for at least 10 minutes. Remove skin. The skin and
suckers will "slip" off the tentacles when it is cooked. Prepare cooked
octopus for tidbits by grinding as you would hamburger. Once is
sufficient. No further tenderizing is necessary.
Mix ingredients together. Form into balls no larger than 1" in diameter.
Roll in bread crumbs to coat. Pan fry in butter or margarine until golden
brown. Garnish with lemon, lime, tomatoes or lettuce.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 288 Calories (kcal); 16g Total Fat; (49% calories from fat); 22g
Protein; 13g Carbohydrate; 181mg Cholesterol; 534mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates
NOTES : These delicious tidbits are wonderful for fancy buffets, freeze
well, and make a hit at any and every party. Great for the
gourmet, and good for home. It is difficult to say how many this
serves, as some people love it and gobble them all up, and others
only eat a few if they know what they are eating. For a main meal
it serves four.
Nutr. Assoc. : 977 3218 0 0 196 4131
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Dundee Hazelnuts Nuts
Pork Snacks
The Oregon Hazelnut Industry
Cook bacon until crisp; drain and crumble. Blend with Oregon hazelnuts and
remaining ingredients, except bread. Remove crusts from bread, cut into
quarters and spread mixture on top of squares. Place on cookie sheet and
bake at 350� for 10 minutes. Serve hot.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
Yield:
"48 appetizers"
- - - - - - - - - - - - - - - - - - -
Per serving: 82 Calories (kcal); 7g Total Fat; (75% calories from fat); 2g
Protein; 3g Carbohydrate; 6mg Cholesterol; 96mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dips/Salsas Dundee Hazelnuts
Snacks The Oregon Hazelnut Industry
Combine softened cream cheese, avocado, onion, lemon juice, garlic, chili
powder and salt. Blend well. Add half the nuts and tomato; blend. Mold
into ball. Top with remaining nuts and parsley. Chill to improve flavor.
Serve with tortilla chips.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 148 Calories (kcal); 14g Total Fat; (81% calories from fat); 3g
Protein; 4g Carbohydrate; 21mg Cholesterol; 106mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 2108 0 0 0 0 0 0 0 0 3677
Recipe By :
Serving Size : 36 Preparation Time :0:30
Categories : Miscellaneous Nat. Pork Producers Council
Pork
In a mixing bowl combine pork, bok choy, celery, and green onion; mix
well. Combine 1 tablespoon soy sauce, sherry, and 1 teaspoon oil; stir in
cornstarch till dissolved. Pour soy mixture over pork mixture; toss to
coat. Cover and chill 30 minutes.
Cut won ton wrappers into 4-inch circles with a cookie cutter. (Keep won
ton wrappers covered with a dry cloth when not working with wrappers.)
Spoon about 2 teaspoons filling in center of one round. Bring up sides and
seal edges with water. Transfer to a baking sheet and cover with a dry
cloth. Repeat with remaining rounds and filling.
In a large skillet heat 2 tablespoons of the oil. Carefully place half the
pot stickers in skillet (do not let sides of pot stickers touch). Cook
over medium heat 1 minute or till bottoms are browned. Carefully add 1/2
cup water to skillet. Reduce heat; cover and simmer 10 minutes.
Uncover and cook 3-5 minutes or till water evaporates. Add more oil, if
necessary. Cook, uncovered, 1 minute. Transfer pot stickers to a baking
sheet. Place in a 250�F oven to keep warm. Repeat procedure with remaining
pot stickers, oil, and water. Serve with Chinese mustard and soy sauce.
Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Per serving: 56 Calories (kcal); 3g Total Fat; (45% calories from fat); 3g
Protein; 5g Carbohydrate; 6mg Cholesterol; 80mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
In a small bowl, combine remaining 1/4 cup soy sauce, reserved mandarin
orange liquid and vinegar; mix well. Arrange salmon rolls and dipping
sauce on serving platter; garnish with reserved oranges
Cuisine:
"Asian"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 239 Calories (kcal); 11g Total Fat; (39% calories from fat); 24g
Protein; 12g Carbohydrate; 57mg Cholesterol; 1223mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2
Fat; 0 Other Carbohydrates
NOTES : This recipe was one of six winners of the "LUV SAMN SO MUCH"
recipe contest.
Nutr. Assoc. : 2465 4085 0 0 4026 0 620 3505 0 0 810 0 0 2130706543
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiments Nat. Pork Producers Council
In large bowl, stir together diced papaya, roasted red peppers, roasted
green chiles, red onion, the juice of one lime, rice vinegar, honey and
salt and pepper to taste. Just before serving, toss relish quickly in
saut� pan to warm (do not overheat).
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 47 Calories (kcal); trace Total Fat; (2% calories from fat); 1g
Protein; 12g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : National Presto Industries Nuts
Popcorn
Heat peanut oil in a 15-1/2 � 10-1/2 � 1-inch baking pan in a 350 degree
oven for about 5 minutes. Remove from oven; add peanuts and stir until
coated with oil. Return to oven for 5 minutes. Remove from oven, add
popped popcorn; sprinkle with garlic salt and Parmesan cheese; stir to
coat popcorn and peanuts. Return to oven for 5 minutes.
Source:
"National Presto Industries"
S(Internet address):
"http://www.presto-net.com/index.html"
Yield:
"3 quarts"
- - - - - - - - - - - - - - - - - - -
Per serving: 330 Calories (kcal); 28g Total Fat; (71% calories from fat); 11g
Protein; 15g Carbohydrate; 9mg Cholesterol; 636mg Sodium
Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other
Carbohydrates
Party Pretzel
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Fleischmann's Yeast Snacks
In large bowl thoroughly mix 1 1/2 cups flour, undissolved yeast, sugar
and 1 1/2 teaspoons salt.
Heat milk, water and oil to 120� to 130�F. Add to dry ingredients and beat
2 minutes at low speed of electric mixer. Increase speed to high; beat
additional 2 minutes. With spoon, stir in enough additional flour to make
soft dough. Knead dough on floured surface until smooth and elastic, about
5 minutes. Place in greased bowl, turning to grease top. Cover; let rise
in warm, draft-free place until doubled in size, about 30 to 40 minutes.
Punch dough down. Divide dough into 48 pieces. Roll each piece to 12-inch
rope. To make pretzels, curve ends of each rope to make circle; cross ends
at top. Twist ends once and lay down over bottom of circle. Cover shaped
pretzels; let rest in warm, draft-free place for 5 to 10 minutes, until
risen slightly.
Bake at 350�F for 35 minutes or until done. Cool pretzels on wire rack.
Serve with Bacon and Cheddar Spread, Olivade Spread, mustards or other
dips, if desired. Makes 48 small or 1 large pretzel.
____________________
VARIATIONS
Herb Pretzels: To dry ingredients add 3/4 teaspoon each: thyme, marjoram
and oregano leaves. Sprinkle with dill seed before baking.
Giant Baked Pretzel: Roll dough to 1-inch diameter rope (about 5 1/2 feet
long). On greased baking sheet, shape into pretzel as directed above.
Cover; let rest for 15 minutes, until risen slightly. Brush with beaten
egg mixture and sprinkle with salt, Parmesan cheese or seeds. Bake at
375�F for 25 minutes or until done. To serve, cut into thin slices.
Accompany with Bacon & Cheddar Spread, Olivade Spread, sliced meats,
cheeses, mustards or other dips, if desired.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"24 pretzels"
- - - - - - - - - - - - - - - - - - -
Per serving: 102 Calories (kcal); 2g Total Fat; (18% calories from fat); 3g
Protein; 18g Carbohydrate; 17mg Cholesterol; 676mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
NOTES : *To save up to 50% rising time use Fleischmann's� Rapid Rise
Yeast. Follow above directions except reduce first rising: cover
kneaded dough and let rest on floured surface 10 minutes. Proceed
with recipe.
Nutr. Assoc. : 14 5626 0 0 0 0 0 0 0 0 0 0 0 0
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : National Pasta Association Pasta
Salad
Combine the cucumber, strawberries, pineapple and salt in a small bowl and
stir until blended. (This salsa can be made and refrigerated up to one day
in advance.)
In a small bowl, mix together yogurt, sour cream, orange juice and brown
sugar or honey.
When pasta is done, drain well and rinse under cold water. Drain again and
transfer to a mixing bowl. Add the yogurt mixture and mix well. Toss in
the fruit salsa, season to taste and serve.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 519 Calories (kcal); 3g Total Fat; (4% calories from fat); 18g
Protein; 105g Carbohydrate; 3mg Cholesterol; 176mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 1/2 Fat;
1/2 Other Carbohydrates
Pepper Dip
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dips/Salsas New Zealand Wasabi
Grill the pepper for 5 minutes each side until charred and softened.
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 40 Calories (kcal); 4g Total Fat; (89% calories from fat); trace
Protein; 1g Carbohydrate; 27mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Lawry's Seasoning Popcorn
Snacks
In large bowl, toss popcorn and Seasoned Salt together. If desired, toss
with melted butter, to taste.
Source:
"Lawry's"
S(Internet address):
"http://www.lawrys.com/"
Yield:
"8 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 31 Calories (kcal); trace Total Fat; (9% calories from fat); 1g
Protein; 6g Carbohydrate; 0mg Cholesterol; 171mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Petite Brioches
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads/ Muffins Fleischmann's Yeast
In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt.
Heat milk, water and butter until very warm (120� to 130�F); butter does
not need to melt. Gradually add to dry ingredients; beat 2 minutes at
medium speed of electric mixer, scraping bowl occasionally. Add 3 eggs, 1
egg yolk (reserve egg white) and 3/4 cup flour. Beat 2 minutes at high
speed, scraping bowl occasionally. With spoon, stir in enough remaining
flour to make soft dough. Cover; let rise in warm, draft-free place until
doubled in size, about 1 hour.
Stir dough down. Cover bowl tightly with plastic wrap; refrigerate
overnight.
Divide reserved dough into 16 equal pieces; shape each into ball. Make
deep indentation in center of each large ball; moisten slightly with
water. Press small ball into each indentation. Cover; let rise in warm
draft-free place until doubled in size, about 30 to 45 minutes.
Lightly beat reserved egg white; brush on tops. Bake at 400�F for 12 to 15
minutes or until done. Remove from pans; cool on wire racks.
____________________
� For Filled Petite Brioches: Flatten each large ball to 4-inch circle.
Place desired filling (recipes follow) in center; bring dough up around
filling, pleating and pinching firmly to seal. Transfer, pleated side up,
to prepared pans. Proceed as recipe directs.
� Cream Cheese and Fruit Preserves: 1/3 cup apricot or raspberry preserves
and 1/3 cup whipped cream cheese. Use 1 teaspoon each of preserves and
cream cheese per brioche.
� Fruit Preserves: 2/3 cup apricot, raspberry or red cherry preserves. Use
2 teaspoons preserves per brioche.
� Ham & Swiss: 1 cup shredded Swiss cheese and 1 cup diced cooked ham. Use
1 tablespoon each of cheese and ham per brioche.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"16 Rolls"
- - - - - - - - - - - - - - - - - - -
Per serving: 235 Calories (kcal); 11g Total Fat; (44% calories from fat); 5g
Protein; 27g Carbohydrate; 75mg Cholesterol; 221mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiments Dips/Salsas
Nat. Pork Producers Council
Combine all ingredients in small bowl. Mix well. Chill several hours.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -
Per serving: 31 Calories (kcal); 3g Total Fat; (84% calories from fat); trace
Protein; 1g Carbohydrate; 6mg Cholesterol; 12mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads/ Muffins Fleischmann's Yeast
Snacks
Place warm water in large warm bowl. Sprinkle in yeast; stir until
dissolved. Add milk, sugar, dill weed, remaining butter and 1 1/2 cups
flour; blend well. Mix in enough remaining flour to make soft dough. Knead
on lightly floured surface until smooth and elastic, about 4 minutes.
Place in greased bowl, turning to grease top. Cover; let rise in warm,
draft-free place until doubled in size, about 30 minutes.
Sprinkle with paprika. Bake at 375�F for 25 minutes or until done. Remove
from pan; cool slightly on wire rack. Serve warm.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"12 Rolls"
T(Baking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Per serving: 166 Calories (kcal); 7g Total Fat; (35% calories from fat); 5g
Protein; 22g Carbohydrate; 13mg Cholesterol; 63mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Dips/Salsas Nat. Pork Producers Council
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 77 Calories (kcal); trace Total Fat; (3% calories from fat); 2g
Protein; 19g Carbohydrate; 0mg Cholesterol; 6mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Beverages Nat. Pork Producers Council
Seasonal/Holiday
- - - - - - - - - - - - - - - - - - -
Per serving: 53 Calories (kcal); trace Total Fat; (1% calories from fat); 1g
Protein; 9g Carbohydrate; 0mg Cholesterol; 13mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates
Pizza Crisps
Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Fleischmann's Yeast Pizza
Snacks
TOMATO SAUCE
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
2 teaspoons oregano or sweet basil (leaves)
1 clove garlic -- minced
In large bowl, combine 2 cups flour, salt and undissolved yeast. Gradually
add very warm water and olive oil to dry ingredients. Beat 2 minutes at
medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes
at high speed, scraping bowl occasionally. With spoon, stir in enough
additional flour to make soft dough. On lightly floured surface, knead
until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured
surface for 20 minutes with Active Dry Yeast (or for 10 minutes with Rapid
Rise Yeast).
Meanwhile prepare tomato sauce: in small bowl mix tomato sauce, tomato
paste, oregano and garlic.
Punch dough down. Divide into 16 pieces. Roll each piece to 7-inch circle.
Place on greased baking sheets. Top each with 1 1/2 tablespoons sauce.
Divide topping evenly over pizzas. Bake at 400�F for 25 minutes or until
crust is golden. Serve warm.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"16 Pizzas"
T(Baking Time):
"0:25"
- - - - - - - - - - - - - - - - - - -
Per serving: 260 Calories (kcal); 11g Total Fat; (37% calories from fat); 16g
Protein; 25g Carbohydrate; 36mg Cholesterol; 368mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 14 0 5626 26366 5472 986 0 0 0 1016 1016 0 0 922 26153 0
1603 2536
Pizzelle
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fleischmann's Yeast Pizza
Snacks
Measure warm milk (115�F) in large bowl. Sprinkle in yeast; stir until
dissolved. Stir in enough flour to make stiff dough. Knead on floured
surface until smooth, about 5 minutes. Place in greased bowl, turning to
grease top. Cover; let rise until doubled in size, about 1 hour.
In medium saucepan, stir and cook garlic in olive oil over medium heat
until lightly browned. Add tomatoes, sugar and salt; stir and cook until
tomatoes are softened and liquid has evaporated. Set aside.
Punch dough down; roll to 1-inch thick rope; cut into 1-inch pieces. Roll
each to 6-inch circle.
Heat oil in cast iron skillet; fry pizzas over medium heat, turning once,
until puffy and light brown. Remove from skillet; drain on paper towels.
Place on serving platter. Add basil leaves to reserved tomato sauce. Serve
sauce on the side as a dip. Garnish with basil sprigs.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 280 Calories (kcal); 12g Total Fat; (37% calories from fat); 7g
Protein; 38g Carbohydrate; 3mg Cholesterol; 293mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pizza
Pork
Heat oven to 375�F. Brown pork sausage with green pepper in medium
skillet; drain well. Stir in tomato sauce, tomato paste, fennel seed,
sugar and oregano. Simmer 5 minutes. Using 14-inch pizza pan or 15 �
10-inch jelly-roll pan, prepare pizza crust following package directions.
Layer Provolone cheese, sausage mixture, tomatoes and Mozzarella cheese on
pizza crust. Bake on lowest rack of oven at 375�F for 35-45 minutes or
until crust is golden brown and cheese is melted.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:45"
- - - - - - - - - - - - - - - - - - -
Per serving: 630 Calories (kcal); 36g Total Fat; (51% calories from fat); 37g
Protein; 40g Carbohydrate; 108mg Cholesterol; 1047mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Florida Tomato Committee Miscellaneous
Snacks
Stir in butter and cheese. When butter has melted, remove Polenta from
heat and pour into prepared jelly roll pan. Set aside to cool.
When cool cut into 3" � 3" squares, then cut each square into a triangle.
Grill both sides until golden and immediately serve on a bed of wild
greens with Tomato Basil Salsa.
____________________
Combine all ingredients except basil, in a medium size bowl. Set aside for
1 hour to allow flavors to meld.
Source:
"Florida Tomato Committee"
- - - - - - - - - - - - - - - - - - -
Per serving: 431 Calories (kcal); 13g Total Fat; (28% calories from fat); 12g
Protein; 63g Carbohydrate; 6mg Cholesterol; 2965mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2
Fat; 0 Other Carbohydrates
Serving Ideas : Tomato Basil Salsa may also be served with tortilla chips as an
appetizer.
Popcorn Salts
Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Condiments National Presto Industries
Popcorn
HERBED SALT
1/4 cup coarse salt
1 teaspoon dried basil leaves
1/2 teaspoon dried tarragon
1/2 teaspoon dried chives
1/4 teaspoon oregano leaves
SESAME SALT
2 tablespoons coarse salt
1/4 teaspoon ground turmeric
2 tablespoons toasted sesame seeds
Source:
"National Presto Industries"
S(Internet address):
"http://www.presto-net.com/index.html"
Yield:
"1/4 cup"
- - - - - - - - - - - - - - - - - - -
Per serving: 4 Calories (kcal); trace Total Fat; (55% calories from fat); trace
Protein; trace Carbohydrate; 0mg Cholesterol; 1763mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
NOTES : The good news about popcorn is it's good for you and
non-fattening. Popcorn contains protein and vitamin B1. Plain
popcorn, hot air popped, has only 25 calories a cup. But if you
like your popcorn with a topping, don't despair. Here are three
fast, easy, and low calorie spice-and-salt seasonings that will
put punch, and not pounds, into popcorn.
Nutr. Assoc. : 0 0 4289 3061 0 0 0 0 3091 0 2628 1016 0 0 0 0 0
Recipe By :
Serving Size : 20 Preparation Time :0:30
Categories : Fish and Seafood Miscellaneous
Nat. Pork Producers Council Pork
In a mixing bowl combine pork, crab, onion, water chestnuts, soy sauce,
salt and pepper; mix well. Stir in cream cheese; mix well and set aside.
Cut won ton wrappers into 4-inch circles with a cookie cutter. (Keep won
ton wrappers covered with a dry cloth when not working with wrappers.)
Spoon about 1 tablespoon filling in center of one round. Fold wrapper in
half across filling; moisten and pinch edges to seal. Set pinched edge
upright and press gently to flatten bottom. Transfer to a baking sheet and
cover with a dry cloth. Repeat with remaining rounds and filling.
In a large skillet heat 2 tablespoons of the oil. Carefully place half the
dumplings in skillet (do not let dumplings touch). Cook over medium heat 1
minute or until bottoms are browned. Carefully add 1/2 cup water to
skillet. Reduce heat; cover and simmer 10 minutes. Uncover and cook 3 to 5
minutes or until water evaporates. (Add more oil, if necessary.) Cook
uncovered 1 minute. Transfer dumplings to a baking sheet. Place in a 250
degree F. oven to keep warm. Repeat procedure with remaining dumplings,
oil and water. Serve with Chinese mustard and soy sauce.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 102 Calories (kcal); 7g Total Fat; (60% calories from fat); 5g
Protein; 5g Carbohydrate; 19mg Cholesterol; 152mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cherry Marketing Institute Pork
In a small saucepan over medium heat, warm cherries and sherry about 3
minutes. Remove from heat. Let stand, covered, 10 minutes.
Roll each pie crust into a 9 � 12-inch rectangle; cut each crust into 12
(3-inch) squares. Place 1 heaping teaspoon pork and cherry filling in
center of each square. Fold over one corner to form a triangle. Seal by
brushing edges lightly with water and crimping with a fork.
Place on ungreased baking sheets; brush with egg wash. Bake in a preheated
400� oven 12 to 15 minutes, or until lightly brown.
Description:
"Empanar, a Spanish word, means "to bake in pastry." Empanadillas are
single-serving, pastry crust turnovers, filled with a savory meat
mixture."
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
Yield:
"48 empanadillas"
- - - - - - - - - - - - - - - - - - -
Per serving: 218 Calories (kcal); 15g Total Fat; (61% calories from fat); 4g
Protein; 17g Carbohydrate; 17mg Cholesterol; 292mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds lean ground pork
3/4 cup soft bread crumbs
1 egg -- lightly beaten
3/4 cup finely chopped onion
1 teaspoon salt
1 tablespoon vegetable oil
1 tablespoon crushed dried red peppers (1 to 2
tablespoons)
1 tablespoon curry powder
1 teaspoon ground ginger
3 cups chopped onion
2 cloves garlic -- minced
2/3 cup cider vinegar
1 cup tomato sauce
1 cup chicken broth
3/4 cup sour cream
Combine ground pork, bread crumbs, egg, onion and salt. Shape into 1
1/2-inch balls (about 30). Heat oil in a fry pan. Add half pork balls and
cook, shaking pan to brown all sides. Remove browned balls from pan and
repeat with remainder. Remove browned balls from pan; pour off fat,
measure and return 2 tablespoons to pan. Add red peppers, curry powder and
ginger; cook and stir about 1 minute. Add onions, garlic, vinegar, tomato
sauce and chicken broth; stir to blend and bring to a boil. Add pork
balls; cover; reduce heat and simmer for 45 minutes. Push balls to one
side and stir in sour cream; carefully mix sauce and balls. Serve with
noodles or rice, if desired.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:45"
- - - - - - - - - - - - - - - - - - -
Per serving: 354 Calories (kcal); 25g Total Fat; (64% calories from fat); 18g
Protein; 14g Carbohydrate; 94mg Cholesterol; 639mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat;
0 Other Carbohydrates
Pork-Apple Bites
Recipe By :
Serving Size : 40 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pork
Sprinkle salt, cinnamon and pepper over pork; add apples, bread crumbs and
walnuts. Mix lightly but thoroughly. Shape mixture into 40 balls (1 scant
tablespoon each). Brown balls (half at a time) in large frying pan. Pour
off drippings. Add water, cover tightly and cook slowly 15 minutes. Remove
balls to warm chafing dish. Stir apple jelly into cooking liquid and cook
until melted. Pour sauce over meatballs.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Per serving: 46 Calories (kcal); 3g Total Fat; (55% calories from fat); 2g
Protein; 3g Carbohydrate; 8mg Cholesterol; 65mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 30 0 0 0 0
Potato Nachos
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Idaho Potato Commission Nachos
Description:
"Fiery with flavor these Potato Nachos are healthy too. Reach for
nutrient-packed Idaho� Potatoes when preparing this spicy snack."
Source:
"The Idaho Potato Commission"
S(Internet address):
"http://www.famouspotatoes.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 121 Calories (kcal); 2g Total Fat; (12% calories from fat); 6g
Protein; 22g Carbohydrate; 3mg Cholesterol; 489mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Fish and Seafood New Zealand Wasabi
Place the prawns, breadcrumbs, onion, garlic, coriander, lime juice and
rind, chilli and spice in a blender.
Divide the prawn mixture into 12 and roll each piece into small balls.
Dust lightly with flour.
Heat the oil in a heavy based pan, and fry the balls in batches for 3-4
minutes until crisp and golden.
Drain on kitchen paper, keep warm while remaining balls are fried.
Serve hot with the "NAMIDA" New Zealand Wasabi Paste Soy Dip.
Serves 4-6.
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
Yield:
"12 balls"
- - - - - - - - - - - - - - - - - - -
Per serving: 88 Calories (kcal); 3g Total Fat; (26% calories from fat); 7g
Protein; 9g Carbohydrate; 71mg Cholesterol; 305mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Dips/Salsas New Zealand Wasabi
Place all the ingredients in a small pan, heat gently to dissolve the
sugar.
- - - - - - - - - - - - - - - - - - -
Per serving: 13 Calories (kcal); trace Total Fat; (1% calories from fat); trace
Protein; 3g Carbohydrate; 0mg Cholesterol; 238mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Serving Ideas : Serve with Filo Prawn Fingers and Prawn Balls.
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Miscellaneous Nat. Pork Producers Council
Pork
In a small bowl, beat together cream cheese, horseradish, jam and pepper.
Spread about 2 tablespoons cream cheese mixture on each tortilla. Sprinkle
one tablespoon almonds evenly over each tortilla. Layer pork evenly on
top; roll up. Wrap in plastic wrap, then foil. Refrigerate up to 4 hours.
Transport in cooler. Slice to serve as bite size appetizers.
Description:
"Sweet and spicy flavors accent deli roast pork."
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Refridgeration Time):
"4:00"
- - - - - - - - - - - - - - - - - - -
Per serving: 518 Calories (kcal); 26g Total Fat; (44% calories from fat); 20g
Protein; 52g Carbohydrate; 63mg Cholesterol; 1189mg Sodium
Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Braids and Wreaths Breads/ Muffins
Fleischmann's Yeast Snacks
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, Italian
herb seasoning and salt. Heat milk, water and 1/4 cup butter until hot to
touch (120� to 130�F). Gradually add to dry ingredients; beat 2 minutes at
medium speed of electric mixer, scraping bowl occasionally. Add egg and
1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.
With spoon, stir in enough additional flour to make soft dough.
Melt remaining butter. Grease 10-inch tube pan with small amount of melted
butter. If pan has removable bottom, line with foil before buttering.
Sprinkle 1 tablespoon poppy seeds in bottom of pan.
Punch dough down; divide into 30 pieces. Roll each to smooth ball. Dip 15
balls in melted butter and arrange in bottom of pan. Sprinkle with 1 1/2
tablespoons poppy seeds. Dip remaining balls in butter and place in pan,
making 2 layers of balls. Drizzle any remaining butter over rolls and
sprinkle with remaining seeds. Cover tightly with greased plastic wrap;
refrigerate for 2 to 24 hours.*
Remove from refrigerator, uncover dough and let stand 10 minutes. Bake at
375�F for 35 minutes (25 minutes for dark or nonstick-coated pans). Cover
with aluminum foil to prevent excess browning. Bake additional 10 minutes
or until done. Let cool in pan on rack for 20 minutes. Invert onto plate
to serve. Makes 1 loaf.
____________________
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 Loaf"
- - - - - - - - - - - - - - - - - - -
Per serving: 232 Calories (kcal); 6g Total Fat; (25% calories from fat); 6g
Protein; 37g Carbohydrate; 28mg Cholesterol; 231mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
NOTES : *To bake immediately: Cover; let rise in warm, draft-free place
until doubled in size, about 30 minutes. Bake as directed.
Quarterback Quesadillas
Recipe By :
Serving Size : 8 Preparation Time :0:05
Categories : Miscellaneous Nat. Pork Producers Council
Pork
Transfer to large cutting board and cut into wedges to serve with salsa.
Description:
"Eliminate pre-game hosting hassles by serving these quick, easy
treats."
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 412 Calories (kcal); 15g Total Fat; (33% calories from fat); 26g
Protein; 41g Carbohydrate; 51mg Cholesterol; 520mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : California Olive Industry Snacks
Measure chopped ripe olives and reserve. Soften cream cheese at room
temperature and combine with sour cream, dill and parsley. Add reserved
olives. Mix well. Warm pita bread slightly and slice carefully into two
circular halves (resembling tortillas). Spread approximately 1/2 cup of
mixture over half of the pita circles. Top with remaining halves. Press
firmly. Grill or broil over/under high heat until first sides are golden
brown. Flip with spatula and cook second sides. Cut into four wedges.
Serve hot or warm.
Source:
"California Olive Industry"
S(Internet address):
"http://www.calolive.org/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 501 Calories (kcal); 34g Total Fat; (59% calories from fat); 12g
Protein; 39g Carbohydrate; 85mg Cholesterol; 1011mg Sodium
Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dips/Salsas Nat. Pork Producers Council
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 33 Calories (kcal); 3g Total Fat; (65% calories from fat); 1g
Protein; 3g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0
Rigatoni-Turkey Salad
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : National Pasta Association Pasta
Poultry Salad
Prepare pasta according to package directions, drain and rinse with cold
water. Drain well.
Combine turkey and vegetables in a large bowl. Add pasta. Combine oil,
vinegar and seasonings in a jar. Shake until well blended. Pour over pasta
and stir well. Cover and chill until ready to serve.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 411 Calories (kcal); 8g Total Fat; (18% calories from fat); 31g
Protein; 52g Carbohydrate; 58mg Cholesterol; 225mg Sodium
Food Exchanges: 3 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Dips/Salsas Ontario White Bean Producers
In a food processor combine the onion mixture, beans, vinegar, salt and
pepper. Squeeze roasted garlic from each clove and add to the mixture.
Process until smooth. (If necessary, add water to create a smooth
mixture.)
Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"
Yield:
"2 1/4 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 51 Calories (kcal); 2g Total Fat; (29% calories from fat); 2g
Protein; 7g Carbohydrate; 0mg Cholesterol; 120mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Mushrooms The Mushroom Council
In a bowl of a food processor fitted with a metal wing blade, place cream
cheese, roasted red peppers, Parmesan cheese, garlic and ground red
pepper. Process until smooth, about 1 minute.
In a pastry bag fitted with a large star tip, place cream cheese mixture.
Pipe into mushroom caps; garnish with toasted pine nuts, sliced green
olives and parsley leaves, if desired.
Source:
"The Mushroom Council"
- - - - - - - - - - - - - - - - - - -
Per serving: 60 Calories (kcal); 5g Total Fat; (75% calories from fat); 2g
Protein; 2g Carbohydrate; 16mg Cholesterol; 55mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Salami-Wrapped Fruit
Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Nat. Pork Producers Council Pork
In a small bowl combine cream cheese and orange marmalade; mix well.
Spread cream cheese mixture on one side of each ham strip. Place a piece
of fruit on each ham strip and wrap ham around fruit. Cover and chill.
To make orange peel garnish, peel orange in a long continuous strip about
1-inch wide. Roll into flower shape. Reserve orange for another use.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 35 Calories (kcal); 2g Total Fat; (47% calories from fat); 1g
Protein; 4g Carbohydrate; 6mg Cholesterol; 59mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Combine cream cheese, milk and dill in a small bowl. Stir 1/2 cup salmon
chunks into cream cheese mixture.
Arrange bagel chips in a single layer on two 12 inch microwave safe dinner
or serving plates. Randomly drop cream cheese mixture by teaspoonfuls over
chips. Top with remaining salmon and shredded cheese. Cook (one plate at a
time) in microwave oven 2 to 3 minutes or until cheese melts. Top with
tomato and green onions. Serve warm or at room temperature.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 195 Calories (kcal); 10g Total Fat; (38% calories from fat); 26g
Protein; 12g Carbohydrate; 38mg Cholesterol; 364mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
NOTES : This recipe was one of six winners of the "LUV SAMN SO MUCH"
recipe contest.
Nutr. Assoc. : 2465 3928 0 0 544 0 0 2130706543 26093 0
Mix cheeses, salmon and garlic. Stack three sheets filo dough together
with butter mixture in between. Cut into six strips. Put small tablespoon
filling on end of each strip. Diagonally roll folding over on itself.
Brush with more butter. Bake until golden at 400�.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 520 Calories (kcal); 48g Total Fat; (81% calories from fat); 21g
Protein; 3g Carbohydrate; 144mg Cholesterol; 627mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0
Other Carbohydrates
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 204 Calories (kcal); 17g Total Fat; (74% calories from fat); 10g
Protein; 3g Carbohydrate; 59mg Cholesterol; 351mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Dips/Salsas
Fish and Seafood
Drain and flake salmon. Combine flaked salmon with remaining ingredients,
except vegetables and crackers. Chill several hours to blend flavors.
Serve dip with vegetables and crackers.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
Yield:
"4 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 50 Calories (kcal); 2g Total Fat; (41% calories from fat); 4g
Protein; 3g Carbohydrate; 10mg Cholesterol; 136mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Salmon-Stuffed Mushrooms
Wash mushrooms well, remove the stems and place the caps aside. Chop the
stems and the onions.
Melt cup of the butter in a frying pan over medium heat, add the chopped
mushrooms and onions and cook until tender stirring (about 10 minutes).
Remove the pan from the heat, stir in the flaked salmon, the bread,
crumbs, pepper, and the paprika. Fill mushroom caps, with the salmon
mixture and place in a large baking dish.
Melt the remaining butter and brush over the stuffed mushrooms. Sprinkle
lightly with paprika. Bake at 450�F for 20 minutes and serve warm.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
T(Baking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Per serving: 116 Calories (kcal); 7g Total Fat; (50% calories from fat); 9g
Protein; 6g Carbohydrate; 31mg Cholesterol; 289mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 2465 0 0 0
Salsa
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Belgian Endive Marketing Board Dips/Salsas
Source:
"Belgian Endive Marketing Board"
S(Internet address):
"http://www.belgianendive.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 93 Calories (kcal); 7g Total Fat; (64% calories from fat); 1g
Protein; 7g Carbohydrate; 0mg Cholesterol; 8mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Salsa Cruda
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dips/Salsas National Pasta Association
Toss all ingredients in a small bowl and let stand at least 1/2 hour
before using. The salsa can be made and refrigerated up to a day in
advance. Drain off excess liquid and season to taste with salt before
serving.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 19 Calories (kcal); trace Total Fat; (9% calories from fat); 1g
Protein; 4g Carbohydrate; 0mg Cholesterol; 273mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Beef Texas Beef Council
MARINADE
1 cup Salsa Picante (medium)
1/4 cup vegetable oil
1 1/2 teaspoons lemon pepper
1/2 teaspoon seasoned salt
1 teaspoon garlic powder
For appetizers; skewer two beef cubes per 4-inch wooden stick.
Description:
"One bite calls for another."
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Yield:
"32 Appetizers"
- - - - - - - - - - - - - - - - - - -
Per serving: 62 Calories (kcal); 5g Total Fat; (69% calories from fat); 4g
Protein; 1g Carbohydrate; 14mg Cholesterol; 83mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
NOTES : Steak sticks can also be broiled 3-4 inches from heat.
Nutr. Assoc. : 2226 0 0 1325 0 0 0 0
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Fish and Seafood New Zealand Wasabi
BATTER
4 ounces plain flour
1 teaspoon salt
7 fluid ounces milk
2 tablespoons ouzo or brandy
1 egg -- lightly beaten
2 tablespoons chopped fresh coriander (cilantro)
Lemon wedges -- garnish
Fresh coriander sprigs -- garnish
Drain fish.
Pat dry.
Remove skin.
Pat dry.
To Fry :
1) Heat oil in heavy-based pan to 350�F
2) Dust the fish cubes with flour
3) Dip in batter and deep fry 4 - 5 minutes until golden brown
4) Drain on kitchen paper
Serves 8 -12
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 301 Calories (kcal); 3g Total Fat; (9% calories from fat); 52g
Protein; 12g Carbohydrate; 133mg Cholesterol; 5797mg Sodium
Food Exchanges: 1/2 Grain(Starch); 7 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 38 Preparation Time :0:00
Categories : New Zealand Wasabi Limited Sauces
Bring to boil.
Cuisine:
"Asian"
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
Yield:
"4 3/4 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 8 Calories (kcal); trace Total Fat; (3% calories from fat); 1g
Protein; 1g Carbohydrate; 0mg Cholesterol; 91mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dundee Hazelnuts Nuts
Snacks The Oregon Hazelnut Industry
Melt butter in skillet and add hazelnuts. Stir over medium heat, until
lightly toasted, about 5 minutes. Add salt and sugar and stir for another
8 to 10 minutes longer, or until sugar caramelizes over hazelnuts.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
Yield:
"2 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 361 Calories (kcal); 33g Total Fat; (77% calories from fat); 6g
Protein; 15g Carbohydrate; 10mg Cholesterol; 396mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat;
1/2 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : National Presto Industries Popcorn
Snacks
Drizzle butter over warm popcorn. Combine garlic salt, chili powder,
cumin, and red pepper; sprinkle over popcorn, tossing well.
Source:
"National Presto Industries"
S(Internet address):
"http://www.presto-net.com/index.html"
Yield:
"8 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 110 Calories (kcal); 8g Total Fat; (59% calories from fat); 2g
Protein; 10g Carbohydrate; 8mg Cholesterol; 691mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Mushrooms Nat. Pork Producers Council
Pork
Remove stems from mushrooms. Chop stems and saut� in butter in large heavy
skillet with garlic until mushrooms are wilted, about 3 minutes. Add
sausage and cook, stirring, until brown. Stir in remaining ingredients,
stir to mix well; taste to adjust seasoning.
Stuff each mushroom cap with about 1 tablespoon of sausage mixture. Bake
in hot oven, 400 - 450�F, about 5 minutes.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 50 Calories (kcal); 4g Total Fat; (66% calories from fat); 2g
Protein; 2g Carbohydrate; 7mg Cholesterol; 90mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground pork
1/2 cup soft bread crumbs
1 egg -- beaten
2 tablespoons minced onion
1 tablespoon minced green pepper
1 clove garlic -- minced
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 8-ounce can tomato sauce
1/4 cup apple jelly
1/4 teaspoon curry powder
In a mixing bowl combine ground pork, bread crumbs, egg, onion, green
pepper, garlic, salt and pepper; mix well.
For the sauce, in a small saucepan combine tomato sauce, apple jelly and
curry powder; simmer until jelly is melted, stirring occasionally. Pour
the sauce over the meatballs. Cover and simmer for 15-20 minutes, stirring
often.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 431 Calories (kcal); 29g Total Fat; (60% calories from fat); 22g
Protein; 21g Carbohydrate; 129mg Cholesterol; 999mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 1 Other
Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : National Pasta Association Pasta
Salad
In a large mixing bowl, combine the pasta, tuna, peas, snow peas, celery
and water chestnuts. In a small mixing bowl, mix together the remaining
ingredients. Mix dressing with pasta mixture and stir to combine. Serve
chilled.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 343 Calories (kcal); 2g Total Fat; (6% calories from fat); 23g
Protein; 57g Carbohydrate; 20mg Cholesterol; 372mg Sodium
Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 4913 5553 0 26345 0 2130706543 0 1586 5701 26420 25082 4238
0 20151 0
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Dundee Hazelnuts Nuts
Snacks The Oregon Hazelnut Industry
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
T(Baking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Per serving: 198 Calories (kcal); 20g Total Fat; (84% calories from fat); 4g
Protein; 4g Carbohydrate; 6mg Cholesterol; 133mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Cherry Marketing Institute Mushrooms
Pull stems from mushrooms and discard (or save for another use). Rinse
mushroom caps; drain well. Set aside. In a large skillet, cook sausage,
stirring to break up meat, 5 minutes, or until sausage is done. Remove
from heat. Add dried cherries, onions and cream cheese; mix well. Fill
each mushroom cap with a heaping teaspoonful of sausage mixture. Place
filled mushrooms on a lightly greased baking sheet. Bake in a preheated
425� oven 6 to 8 minutes. Serve immediately.
Description:
"Hot out of the oven, mushrooms are an elegant appetizer."
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
Yield:
"30 mushrooms"
- - - - - - - - - - - - - - - - - - -
Per serving: 158 Calories (kcal); 12g Total Fat; (64% calories from fat); 4g
Protein; 10g Carbohydrate; 27mg Cholesterol; 149mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 Fat; 0
Other Carbohydrates
NOTES : Fresh mushrooms should be wiped with a damp paper towel or rinsed
briefly in cold water and dried thoroughly. Mushrooms should never
be soaked because they absorb water and become mushy.
Nutr. Assoc. : 26405 4582 26525 3585 473
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dips/Salsas New Zealand Wasabi
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 55 Calories (kcal); 6g Total Fat; (98% calories from fat); trace
Protein; trace Carbohydrate; 2mg Cholesterol; 39mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Nat. Pork Producers Council Pork
In a dish large enough to hold the tenderloin, combine the sherry and soy
sauce. Add the pork. Let marinate, 1-2 hours, turning several times.
Remove the tenderloin. Spread the honey on a plate. Roll the pork in
honey, then in sesame seeds. Place the tenderloin in a roast pan, roast at
350�F for 20 minutes, or until meat thermometer registers 155�F. Let stand
5 minutes, then slice thinly on the diagonal.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 334 Calories (kcal); 12g Total Fat; (33% calories from fat); 28g
Protein; 28g Carbohydrate; 56mg Cholesterol; 1142mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 1 1/2 Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork
Brush one surface of each chop with sesame oil, sprinkle with one
tablespoon green onion. Roll up chops; coat with flour, dip into egg wash,
and roll in sesame seeds. Heat oil in nonstick skillet. Add pork rolls and
cook 10-12 minutes, turning carefully to brown all sides.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 344 Calories (kcal); 19g Total Fat; (50% calories from fat); 27g
Protein; 16g Carbohydrate; 114mg Cholesterol; 69mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish and Seafood National Pasta Association
Pasta Salad
TOPPING
1/2 cup sliced almonds
1/4 cup fresh bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons melted margarine
While pasta is baking, toss together almonds, bread crumbs and Parmesan
cheese. Mix in margarine. When pasta is done, remove from oven, sprinkle
topping over and serve.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 654 Calories (kcal); 22g Total Fat; (31% calories from fat); 36g
Protein; 74g Carbohydrate; 152mg Cholesterol; 1015mg Sodium
Food Exchanges: 4 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates
Shrimp Cocktail
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish and Seafood
Combine shrimp, oil, lemon juice, onion, basil and oregano. Cover and
marinate, refrigerated, several hours or overnight. Drain; reserve
marinade.
Toss celery with shrimp mixture. Place lettuce in 4 cocktail cups. Top
with shrimp mixture. Serve marinade as dressing.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 187 Calories (kcal); 14g Total Fat; (68% calories from fat); 12g
Protein; 3g Carbohydrate; 111mg Cholesterol; 141mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : California Egg Commission Pizza
Description:
"French toast with an Italian twist. Mozzarella cheese in French toast
sticks with a pizza sauce garnish."
Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
- - - - - - - - - - - - - - - - - - -
Per serving: 220 Calories (kcal); 12g Total Fat; (48% calories from fat); 13g
Protein; 16g Carbohydrate; 136mg Cholesterol; 424mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Mix all ingredients together and roll into a ball. Roll in either chopped
nuts or chives. Cover with plastic wrap and refrigerate until ready to
use. Serves 4 to 6 people as an hors d'oeuvre. (If smoked salmon is
unavailable use canned salmon and 1/8 teaspoon of liquid smoke. Use more
liquid smoke if you like a stronger flavor.)
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 232 Calories (kcal); 21g Total Fat; (78% calories from fat); 10g
Protein; 2g Carbohydrate; 53mg Cholesterol; 382mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;
0 Other Carbohydrates
Drain and flake salmon. Beat cream cheese with lemon juice in electric
mixer until light and fluffy. Beat in flaked salmon and green onions until
thoroughly combined.
Season with liquid smoke to taste. Chill several hours before serving to
allow flavors to blend. To serve, spread on crackers or French bread
rounds.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
Yield:
"2 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 57 Calories (kcal); 3g Total Fat; (53% calories from fat); 6g
Protein; 1g Carbohydrate; 18mg Cholesterol; 186mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dips/Salsas Nat. Pork Producers Council
Combine all ingredients except parsley in food processor bowl with metal
blade. Process until smooth; remove from processor to serving bowl and
stir in parsley. Thin with a little water, if desired, if dip is too
thick. Cover and refrigerate until serving. Serve with vegetable relishes
and pita bread wedges, crisped in a hot oven.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"1 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 66 Calories (kcal); 3g Total Fat; (36% calories from fat); 2g
Protein; 9g Carbohydrate; 0mg Cholesterol; 154mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Fleischmann's Yeast Snacks
Set aside 1 cup flour. In large bowl, mix remaining flour, undissolved
yeast and salt.
Heat milk, water and oil until hot to touch (125� to 130�); stir into dry
ingredients. Mix in enough additional flour to make soft dough. Knead
dough on lightly floured surface until smooth and elastic, about 5
minutes. Cover; let rest 10 minutes.
Divide dough into 24 pieces. Roll each piece to 16-inch rope. To make
pretzels, curve ends of each rope to make circle; cross ends at top. Twist
ends once and lay down over bottom of circle. Place pretzels on greased
baking sheets. Cover; let rest in warm, draft-free place for 5 to 10
minutes, until risen slightly.
Brush pretzels with beaten egg mixture and sprinkle with selected topping.
Bake at 350�F for 35 minutes or until done. Cool pretzels on wire rack.
____________________
Topping: Select one of the following: flavored salt (hickory smoked salt,
celery salt, onion salt or garlic salt) or seeds (sesame seeds, poppy or
whole celery seeds).
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"24 Pretzels"
- - - - - - - - - - - - - - - - - - -
Per serving: 100 Calories (kcal); 2g Total Fat; (17% calories from fat); 3g
Protein; 18g Carbohydrate; 9mg Cholesterol; 141mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
NOTES : VARIATION
Herb Pretzels: Follow recipe adding 3/4 teaspoon each: thyme,
marjoram and oregano (leaves).
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads/ Muffins Fleischmann's Yeast
Snacks
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://wwwa.breadworld.com/index.html"
Yield:
"12 Breadsticks"
- - - - - - - - - - - - - - - - - - -
Per serving: 1 Calories (kcal); 0g Total Fat; (0% calories from fat); trace
Protein; trace Carbohydrate; 0mg Cholesterol; 5mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Soft Pretzels
Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Fleischmann's Yeast Snacks
In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt.
Heat milk, water and oil until very warm (120� to 130�F); stir into dry
ingredients. Stir in enough remaining flour to make soft dough. Knead on
lightly floured surface until smooth and elastic, about 4 to 6 minutes.
Cover; let rest on floured surface 10 minutes.
Divide dough into 14 equal pieces. Roll each piece to 20-inch rope. To
shape into pretzels: curve ends of each rope to make a circle; cross ends
at top; twist ends once and lay down over bottom of circle. Place on two
greased baking sheets. Cover, let rest 5 to 10 minutes, until risen
slightly.
Brush with beaten eggs. Bake at 350�F for 15 minutes. Remove from oven;
brush again with eggs and sprinkle with seed. Return to oven and bake for
additional 15 minutes or until done; switching positions of sheets for
even browning. Remove from baking sheets; cool on wire racks.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"14 Pretzels"
- - - - - - - - - - - - - - - - - - -
Per serving: 176 Calories (kcal); 4g Total Fat; (18% calories from fat); 5g
Protein; 30g Carbohydrate; 29mg Cholesterol; 246mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish and Seafood
SALSA
2 tomatoes -- chopped
2 tablespoons green onions -- thinly sliced
1 tablespoon cilantro -- chopped
1/4 teaspoon salt
1/4 teaspoon Tabasco -- or to taste
Salsa: Mix together chopped tomatoes, green onions, cilantro, salt and
Tabasco.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
- - - - - - - - - - - - - - - - - - -
Per serving: 119 Calories (kcal); 1g Total Fat; (6% calories from fat); 21g
Protein; 6g Carbohydrate; 48mg Cholesterol; 1044mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Spiced Dip
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Dips/Salsas New Zealand Wasabi
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 31 Calories (kcal); 3g Total Fat; (97% calories from fat); trace
Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Spiced Pecans
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Nat. Pork Producers Council Nuts
Snacks
In large heavy skillet, melt butter. Add pecan halves to hot skillet
with salt, pepper, crushed thyme and rosemary, cayenne and cumin. Stir
constantly until pecans are roasted dark brown. Remove from heat. Chop
medium-fine.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 69 Calories (kcal); 7g Total Fat; (86% calories from fat); 1g
Protein; 2g Carbohydrate; 3mg Cholesterol; 99mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : National Presto Industries Popcorn
Snacks
Combine powdered sugar, cinnamon, and ginger; sprinkle over warm popcorn,
tossing well. Add candy and nuts; toss again.
Source:
"National Presto Industries"
S(Internet address):
"http://www.presto-net.com/index.html"
Yield:
"9 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 175 Calories (kcal); 10g Total Fat; (48% calories from fat); 4g
Protein; 20g Carbohydrate; 2mg Cholesterol; 125mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2
Other Carbohydrates
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Nat. Pork Producers Council Spreads/ Pat�
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"2 cups"
T(Refridgeration Time):
"3:00"
- - - - - - - - - - - - - - - - - - -
Per serving: 64 Calories (kcal); 3g Total Fat; (46% calories from fat); 2g
Protein; 7g Carbohydrate; 6mg Cholesterol; 116mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Eggs Nat. Pork Producers Council
Shell eggs; cut in half. Remove yolks; set whites aside. Mash yolks well
in medium bowl; beat in all remaining ingredients except pimiento strips
until fluffy. Using a pastry bag, pipe yolk mixture back into whites.
Cover and chill. Before serving, garnish eggs with two strips of pimiento
criss-crossed atop.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 89 Calories (kcal); 8g Total Fat; (82% calories from fat); 4g
Protein; trace Carbohydrate; 110mg Cholesterol; 90mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dips/Salsas Nat. Pork Producers Council
Sauce/ Baste/ Gravy
Blend together well soy sauce, rice vinegar, water, molasses, crushed red
pepper and minced garlic clove. Allow to stand one hour for flavors to
blend.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 9 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 2g Carbohydrate; 0mg Cholesterol; 344mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Thinly slice cold pork roast. Mix together fat-free cream cheese with
green onions and chili powder. Spread 1 tablespoon cream cheese mixture on
an 8-inch flour tortilla, top with spicy sprouts and sliced pork. Roll up
tightly and eat out of hand, dipping in your favorite salsa.
Description:
"From Spicy Latin Pork Roast."
Cuisine:
"Latin"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"8 tortillas"
- - - - - - - - - - - - - - - - - - -
Per serving: 50 Calories (kcal); 1g Total Fat; (16% calories from fat); 5g
Protein; 6g Carbohydrate; 2mg Cholesterol; 191mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 16 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork
Wipe out skillet with paper towel and heat over medium-high heat. Place
one tortilla in skillet; top with half of the pork mixture, spreading
evenly, and sprinkle with 2 tablespoons cheese. Top with another tortilla
and cook on one side until nicely browned (about 2-3 minutes), pressing
down occasionally on top tortilla. Turn and brown on other side, remove to
cutting board and cut into 8 wedges.
Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 99 Calories (kcal); 4g Total Fat; (39% calories from fat); 4g
Protein; 10g Carbohydrate; 10mg Cholesterol; 106mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Spinach Dip
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Dips/Salsas Fleischmann's Yeast
Drain spinach and squeeze dry. In a bowl, combine dip ingredients; season
with salt and pepper; Chill 8 hours or overnight. Adjust seasoning before
serving.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 95 Calories (kcal); 10g Total Fat; (87% calories from fat); 1g
Protein; 2g Carbohydrate; 7mg Cholesterol; 68mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
NOTES : � One can (6 ounces) minced clams, drained or 1/2 cup crumbled,
cooked bacon can be substituted for water chestnuts.
� Reduced-fat or nonfat mayonnaise and sour cream can be used.
Nutr. Assoc. : 0 1586 0 1394 0 0 0 0
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Stash Tea
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
Yield:
"1 tall ice tea"
- - - - - - - - - - - - - - - - - - -
Per serving: 112 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 29g Carbohydrate; 0mg Cholesterol; 25mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 Other
Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beverages Stash Tea
Steep 12 Stash tea bags in 4 cups (32 oz.) of cold water, the apple juice
and lemon juice. Heat and serve warm in mugs. Garnish with lemon.
Substitute fresh cider for apple juice if desired and 1 cup of honey per
batch as sweetener.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
Yield:
"2 quarts"
- - - - - - - - - - - - - - - - - - -
Per serving: 128 Calories (kcal); trace Total Fat; (1% calories from fat); 1g
Protein; 32g Carbohydrate; 0mg Cholesterol; 22mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 24 Preparation Time :0:25
Categories : Nat. Pork Producers Council Pork
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 56 Calories (kcal); 4g Total Fat; (59% calories from fat); 3g
Protein; 2g Carbohydrate; 19mg Cholesterol; 185mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beverages Ice Cream
Stash Tea
In a blender, mix ingredients until fully blended. (Cut open tea bags and
mix contents with ice cream.) Top with whipped cream.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 136 Calories (kcal); 7g Total Fat; (46% calories from fat); 2g
Protein; 16g Carbohydrate; 29mg Cholesterol; 54mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1
Other Carbohydrates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dips/Salsas Sauce/ Baste/ Gravy
The National Honey Board
Combine all ingredients except cilantro in small bowl until well blended.
Stir in cilantro. Cover and refrigerate until ready to serve. Serve with
assorted sliced vegetables.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
Yield:
"1 1/3 Cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 94 Calories (kcal); trace Total Fat; (1% calories from fat); 3g
Protein; 23g Carbohydrate; 4mg Cholesterol; 119mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 2130706543
Teriyaki Rumaki
Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Lawry's Seasoning Pork
In small bowl, pour Teriyaki Marinade; set aside. Place one water chestnut
in each date. Wrap one piece bacon around date, securing with a wooden
pick. Dip into Marinade and place on broiler pan. Continue until all
rumaki are assembled. Broil, turning once until bacon is crisp, about 4
minutes on each side.
Makes about 50
Description:
"A delicious appetizer your guests will keep coming back for more!"
Cuisine:
"Asian"
Source:
"Lawry's"
S(Internet address):
"http://www.lawrys.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 82 Calories (kcal); 4g Total Fat; (48% calories from fat); 3g
Protein; 8g Carbohydrate; 8mg Cholesterol; 242mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0
Other Carbohydrates
NOTES : Hint: Blanch bacon before wrapping on dates to reduce some of the
fat and produce really crispy bacon. Also, these appetizers may be
frozen.
Nutr. Assoc. : 5885 20027 1586 0 0
Texas Caviar
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Dips/Salsas Nat. Pork Producers Council
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried black-eyed peas
2 quarts water
1 large onion -- finely chopped
2 cloves garlic -- minced
2 teaspoons chili powder
2 teaspoons salt
2 teaspoons ground cumin
1/2 cup vegetable oil
1/4 cup red wine vinegar
4 tablespoons chopped fresh cilantro
1 teaspoon ground black pepper
1/4 teaspoon cayenne
Sliced jalape�o pepper -- to taste
Place peas in a large Dutch oven, add the other six ingredients and bring
to a boil. Cover, reduce heat, and simmer 40-45 minutes or until peas are
tender. Drain and let cool. Add remaining ingredients to peas; toss well.
Serve at room temperature with crackers or tortilla chips.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 162 Calories (kcal); 7g Total Fat; (39% calories from fat); 7g
Protein; 18g Carbohydrate; 0mg Cholesterol; 279mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Texas Ribbons
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Beef Texas Beef Council
Season meat generously with fajita seasoning, salt and pepper. Let meat
sit for 1/2 hour.
Cut beef diagonally, against the grain, into 1/4 inch slices.
Thread each slice onto bamboo skewer. Broil or grill to desired doneness,
basting once or twice.
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 58 Calories (kcal); 3g Total Fat; (49% calories from fat); 6g
Protein; 2g Carbohydrate; 14mg Cholesterol; 84mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Thai Ribbons
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Beef Texas Beef Council
Cut beef diagonally, against the grain, into 1/4 inch slices.
Description:
"A taste of the Orient for your patio parties."
Cuisine:
"Asian"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
- - - - - - - - - - - - - - - - - - -
Per serving: 93 Calories (kcal); 6g Total Fat; (62% calories from fat); 6g
Protein; 3g Carbohydrate; 14mg Cholesterol; 366mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads/ Muffins Fleischmann's Yeast
Snacks
Place warm water in large warm bowl. Sprinkle in yeast; stir until
dissolved. Stir in warm milk, salt, baking soda and 2 cups flour; beat
well. Mix in dates and walnuts. Stir in reserved flour to make a stiff
batter.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Loaves"
- - - - - - - - - - - - - - - - - - -
Per serving: 151 Calories (kcal); 2g Total Fat; (14% calories from fat); 4g
Protein; 28g Carbohydrate; 3mg Cholesterol; 202mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat;
0 Other Carbohydrates
Recipe By :
Serving Size : 42 Preparation Time :0:00
Categories : Dips/Salsas Nat. Pork Producers Council
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 27 Calories (kcal); 2g Total Fat; (54% calories from fat); trace
Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Tortilla Tidbits
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Nat. Pork Producers Council Pork
Coat all surfaces of pork loin with rub. Place pork in shallow pan and
roast in a 350�F oven for 45 minutes, until internal temperature, measured
with a meat thermometer, registers 155�F. Remove roast from oven, let
cool, wrap and refrigerate.
Meanwhile, in small bowl stir together the horseradish and cream cheese.
Spread a tablespoon of cream cheese mixture on one side of each tortilla.
Top cream cheese layer with some of the red pepper and alfalfa sprouts.
Very thinly slice the pork loin and top alfalfa sprouts with a thin layer
of sliced pork. Roll up tortillas tightly, wrap securely in foil and
refrigerate overnight.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"48 tidbits"
- - - - - - - - - - - - - - - - - - -
Per serving: 69 Calories (kcal); 3g Total Fat; (35% calories from fat); 4g
Protein; 8g Carbohydrate; 9mg Cholesterol; 147mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bastes/ Rubs/ Marinades Nat. Pork Producers Council
Description:
"Use for seasoning pork chops, ribs or roasts before grilling."
Cuisine:
"Latin American"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"1 Cup"
- - - - - - - - - - - - - - - - - - -
Per serving: 21 Calories (kcal); 1g Total Fat; (27% calories from fat); 1g
Protein; 4g Carbohydrate; 0mg Cholesterol; 822mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads/ Muffins Fleischmann's Yeast
Snacks
TOPPING
1 egg
lightly beaten with
1 tablespoon water
Combination of two or more seeds: sesame,
poppy, cumin, caraway
Set aside 1 cup flour. Mix remaining flour, wheat germ, Fleischmann's�
Rapid Rise Yeast, seeds, sugar and salt in large bowl. Heat water and
vegetable oil until hot to touch (125� to 130�F). Stir into dry mixture.
Stir in only enough reserved flour to make soft dough. On lightly floured
surface, knead until smooth and elastic, about 8 to 10 minutes. Cover; let
rest 10 minutes.
Place rings on baking sheet coated with cooking spray; cover. Let rise in
warm, draft-free place until slightly risen, about 15 to 20 minutes.
Brush with egg mixture and sprinkle with seeds. Bake at 375�F oven for 25
minutes or until done. Remove from pans; cool on wire racks.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 249 Calories (kcal); 5g Total Fat; (16% calories from fat); 7g
Protein; 44g Carbohydrate; 16mg Cholesterol; 274mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
NOTES : *To use Fleischmann's� Active Dry Yeast. Dissolve yeast in warm
(105� to 115�F) water. Stir in seeds, sugar, salt, oil, wheat germ
and 1 cup flour; blend well. Stir in enough remaining flour to
make soft dough. Knead as directed. Increase rest to 30 minutes.
Shape, allow to rise, top and bake as directed.
Alternate Shape: Twist two ropes together and form into ring.
Nutr. Assoc. : 0 0 0 26366 5184 0 0 3728 0 0 0 0 0 0 0 1357 252
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dips/Salsas Nat. Pork Producers Council
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 76 Calories (kcal); trace Total Fat; (3% calories from fat); 1g
Protein; 19g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other
Carbohydrates
Turkey Nachos
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Nachos Poultry
The Butterball Turkey Company
Whisk together lime juice, olive oil, cumin and garlic powder; toss with
turkey in a small bowl and season with salt and pepper.
Make another layer of tortilla chips. Spoon half the salsa evenly over
chips. Top with remaining cup of cheese.
Bake nachos until heated through and cheese melts and begins to bubble, 15
to 20 minutes. Serve hot with remaining salsa, sour cream and cilantro, if
desired.
Makes 8 to 10 servings
Source:
"The Butterball Turkey Company"
S(Internet address):
"http://www.butterball.com/"
Copyright:
"� 1998 Butterball Turkey Company"
- - - - - - - - - - - - - - - - - - -
Per serving: 312 Calories (kcal); 14g Total Fat; (39% calories from fat); 20g
Protein; 28g Carbohydrate; 41mg Cholesterol; 666mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Turkey Nuggets
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : BC Turkey Marketing Board Poultry
In a large bowl, beat egg and milk lightly. Cut turkey into 1-inch cubes.
Place turkey cubes in egg mixture and mix well to coat all pieces.
In another bowl, mix together cheese, bread crumbs and spices. Working
with a few pieces of turkey at a time, roll in crumb mixture to coat
evenly.
Place nuggets on a greased cookie sheet and bake at 450 degrees F. for
10-12 minutes or until turkey is no longer pink inside.
Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"
Yield:
"30 Appetizers"
- - - - - - - - - - - - - - - - - - -
Per serving: 230 Calories (kcal); 5g Total Fat; (18% calories from fat); 33g
Protein; 11g Carbohydrate; 123mg Cholesterol; 287mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : BC Turkey Marketing Board Poultry
CRANBERRY SALSA
1 cup fresh cranberries
OR
1 cup frozen cranberries
1/3 cup sugar
2 green onions
1/4 cup fresh coriander leaves
1 lime -- grated and juiced
2 teaspoons chopped ginger root
1 jalape�o pepper -- sliced
Place frozen tart shells on a cookie sheet. Bake at 375� F for 10 minutes
or until slightly golden around edges.
Saut� until meat is no longer pink, about 10 minutes. Remove from heat,
mix egg and sour cream together, stir into meat mixture. Fill tart shells;
bake at 400 Degree. F for 12-15 minutes. Serve warm topped with salsa.
Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"
Yield:
"24 Mini tarts"
- - - - - - - - - - - - - - - - - - -
Per serving: 306 Calories (kcal); 20g Total Fat; (57% calories from fat); 7g
Protein; 25g Carbohydrate; 23mg Cholesterol; 161mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2
Fat; 0 Other Carbohydrates
Veggie Dip
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cherry Marketing Institute Dips/Salsas
In a medium bowl, combine cherries, blue cheese and walnuts. Stir in sour
cream and mayonnaise; mix well. Chill about 1 hour to blend flavors.
Description:
"A dressed-up dip for your next party."
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 124 Calories (kcal); 9g Total Fat; (65% calories from fat); 3g
Protein; 9g Carbohydrate; 11mg Cholesterol; 87mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 26525 2992 0 0 0
Vineyard Punch
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Beverages Nat. Pork Producers Council
Combine first three ingredients with sugar and lime slices in large
saucepan. Bring to a boil; reduce heat and simmer 5 to 10 minutes. Remove
from heat and let cool. Strain into large bowl. Cover and refrigerate
about 1 hour. Pour over ice mold in punch bowl. Add sparkling wine and
bitters. Serve immediately in wine glasses.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"10 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 138 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 11g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Dips/Salsas Ontario White Bean Producers
Combine the beans, beer, garlic, cumin and salt in a food processor.
Process until smooth. Add 1 cup of the grated cheese along with the
jalape�o peppers and process just until combined. Place the mixture in an
attractive, heatproof dish. Sprinkle remaining 1/4 cup cheese over the
top.
Bake in a preheated 375�F oven for 15 minutes. Sprinkle with green onions
and serve with pita wedges or baked tortilla chips.
Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"
Yield:
"2 1/4 cups"
T(Bake):
"0:15"
- - - - - - - - - - - - - - - - - - -
Per serving: 57 Calories (kcal); 2g Total Fat; (38% calories from fat); 4g
Protein; 5g Carbohydrate; 7mg Cholesterol; 110mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dips/Salsas New Zealand Wasabi
Place in small bowl and use as a dip with seafood, tempura and/or
vegetable pieces.
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 13 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 3g Carbohydrate; 0mg Cholesterol; 153mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dips/Salsas New Zealand Wasabi
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 12 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 2g Carbohydrate; 0mg Cholesterol; 194mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Dips/Salsas New Zealand Wasabi
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 13 Calories (kcal); trace Total Fat; (1% calories from fat); 1g
Protein; 2g Carbohydrate; 0mg Cholesterol; 613mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dips/Salsas New Zealand Wasabi
Whisk soy sauce, lime juice, wasabi and red pepper in small bowl to blend.
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 8 Calories (kcal); trace Total Fat; (1% calories from fat); trace
Protein; 2g Carbohydrate; 0mg Cholesterol; 313mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Dips/Salsas New Zealand Wasabi
Place all the ingredients in a small pan, heat gently to dissolve the
sugar.
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
- - - - - - - - - - - - - - - - - - -
Per serving: 13 Calories (kcal); trace Total Fat; (1% calories from fat); trace
Protein; 3g Carbohydrate; 0mg Cholesterol; 238mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Serving Ideas : Serve with Filo Prawn Fingers and Prawn Balls.
Recipe By :
Serving Size : 8 Preparation Time :0:15
Categories : Nat. Pork Producers Council Pork
In a large skillet heat oil over medium-high heat. Cook and stir pork
cubes for 4-5 minutes or until pork is just done. Remove excess fat from
skillet; reduce heat to low. Add remaining ingredients to skillet,
stirring to coat pork cubes. Cover and cook about 1 minute or until heated
through. Transfer to warm serving dish; serve with toothpicks.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -
Per serving: 182 Calories (kcal); 7g Total Fat; (32% calories from fat); 11g
Protein; 21g Carbohydrate; 30mg Cholesterol; 663mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1
1/2 Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dips/Salsas Ontario White Bean Producers
Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -
Per serving: 91 Calories (kcal); 6g Total Fat; (53% calories from fat); 3g
Protein; 8g Carbohydrate; 0mg Cholesterol; 269mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dips/Salsas Ontario White Bean Producers
Pasta
Source:
"Ontario White Bean Producers"
S(Internet address):
"http://users.imag.net/~lon.whitepeabeans/"
Yield:
"2 cups"
T(Refrigerate):
"1:00"
- - - - - - - - - - - - - - - - - - -
Per serving: 97 Calories (kcal); 5g Total Fat; (47% calories from fat); 3g
Protein; 10g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Fleischmann's Yeast Snacks
Mix 2 cups flour, the yeast (dry) and salt in large bowl. Stir in water,
oil and honey, Beat until smooth. Mix in enough remaining flour to make
dough easy to handle. Turn dough onto lightly floured surface; knead about
5 minutes or until smooth and elastic. Cover and let rest 10 minutes.
Heat oven to 400�. Grease cookie sheet. Punch down dough; divide into 12
equal parts. Roll each part into rope, about 18 inches long. Twist each
rope into pretzel shape on cookie sheet. Brush pretzels with egg white;
sprinkle with coarse salt.
Bake about 15 minutes or until pretzels are golden brown and crust is
crisp. Immediately remove from cookie sheet to wire rack. Serve warm and,
if desired, with prepared mustard.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"12 Pretzels"
T(Baking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Per serving: 184 Calories (kcal); 6g Total Fat; (27% calories from fat); 6g
Protein; 29g Carbohydrate; 0mg Cholesterol; 495mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Divide dough into 16 equal pieces; roll each to 14-inch rope. To shape
pretzels: Form each rope into "U" shape. Lift ends of each rope, cross
twice and fold back onto center of rope. Place on 2 baking sheets sprayed
with . Spray pretzels with . Cover; let rise in warm, draft-free place
until almost doubled in size, about 15 to 30 minutes.
Brush with egg; sprinkle with sesame seed. Bake at 400�F for 12 to 15
minutes or until done, switching position of sheets halfway through
baking. Remove from sheets; cool on wire racks.
_____________________
Rosette Dinner Rolls: Prepare dough as directed and divide into 16 equal
pieces. Roll to 12-inch ropes. Loosely tie knot in center of ropes; tuck
one end into center of knot and one end under knot. Cover; let rise, bake
and cool as directed.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"16 Pretzels"
- - - - - - - - - - - - - - - - - - -
Per serving: 125 Calories (kcal); 1g Total Fat; (10% calories from fat); 4g
Protein; 25g Carbohydrate; 14mg Cholesterol; 174mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 3728 2005 0 14 26366 0 0 5440 0 0
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Spreads/ Pat� Stash Tea
In a small bowl, combine the contents of 5 Wild Black Currant tea bags
with the 8 ounces of cream cheese. Mix well.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 51 Calories (kcal); 5g Total Fat; (85% calories from fat); 1g
Protein; 1g Carbohydrate; 16mg Cholesterol; 43mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Ice Cream
Stash Tea
In a blender, mix ingredients until fully blended. (Cut open tea bags and
mix contents with ice cream.) Garnish with whipped cream.
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
Yield:
"1 16 ounce glass"
- - - - - - - - - - - - - - - - - - -
Per serving: 541 Calories (kcal); 29g Total Fat; (46% calories from fat); 10g
Protein; 65g Carbohydrate; 116mg Cholesterol; 217mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 4 1/2
Other Carbohydrates
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Spreads/ Pat� Stash Tea
In a small bowl, combine the contents of 5 Wild Raspberry Tea Bags with
the 8 ounces of cream cheese. Mix well.
Source:
"Stash Tea"
- - - - - - - - - - - - - - - - - - -
Per serving: 51 Calories (kcal); 5g Total Fat; (85% calories from fat); 1g
Protein; 1g Carbohydrate; 16mg Cholesterol; 43mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beverages Ice Cream
Stash Tea
In a blender, mix ingredients until fully blended. (Cut open tea bags and
mix contents with ice cream.)
Source:
"Stash Tea"
S(Internet address):
"http://www.stashtea.com/"
- - - - - - - - - - - - - - - - - - -
Per serving: 135 Calories (kcal); 7g Total Fat; (46% calories from fat); 2g
Protein; 16g Carbohydrate; 29mg Cholesterol; 54mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1
Other Carbohydrates