Kid Approved Recipes

* Exported from MasterCook *
"Rocky Road" Frozen Pie
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pies
The J.M. Smucker Company
Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------
1 cup Smucker's Reduced Sugar Strawberry
Preserves
1 8-ounce container lite or regular whipped topping -- thawed
1 cup mini marshmallows
1/2 cup mini semi-sweet chocolate chips
OR
1/2 cup regular chocolate chips -- coarsely chopped
1/4 cup toasted pecans
1 prepared 8-inch chocolate crumb crust
Place preserves in a chilled, medium mixing bowl. Using a rubber spatula,

fold in one cup of the whipped topping and blend well. Gently fold in
remaining whipped topping; do not blend thoroughly� streaks of topping may
remain.
Quickly stir in marshmallows, chocolate chips and pecans. Spoon into

prepared crust and smooth the top of the pie with a rubber spatula.
Freeze at least 2 hours or overnight. To serve, cut into wedges.
Source:
"The J.M. Smucker Company"
T(Freeze):
"2:00"
- - - - - - - - - - - - - - - - - - -
Per serving: 334 Calories (kcal); 22g Total Fat; (57% calories from fat); 3g
Protein; 35g Carbohydrate; 1mg Cholesterol; 198mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 2
Other Carbohydrates
Nutr. Assoc. : 2130706543 1612 4150 2130706543 0 2633 3194 2648
After School Fruit 'N Nut Snack Bread
Recipe By :
Categories : Breads Fleischmann's Yeast
Snacks

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3 cups all-purpose flour (3 to 3 1/2 cups)
1/2 cup chopped dates
1/2 cup chopped dried apricots
1/2 cup chopped walnuts -- toasted
3 tablespoons sugar
1 package Rapid Rise yeast
1 teaspoon salt
1/2 cup milk
1/2 cup water
1/4 cup butter or margarine
Confectioners' sugar
In large bowl, combine 1 1/2 cups flour, dates, apricots, walnuts, sugar,
undissolved yeast and salt. Heat milk, water and butter until very warm
(125 to 130�F); stir into dry ingredients. Stir in enough remaining flour
to make soft dough. Knead on lightly floured surface until smooth and
elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
On lightly floured surface, roll dough to 12-inch circle or 10- � 15-inch

rectangle. Place on greased pizza pan or baking sheet. Bake at 400�F for
20 minutes or until done. Remove from pan; cool on wire rack. Sift
confectioners' sugar on top. Cut into wedges, strips, or squares to serve.
Serve with whipped cream cheese or creamy peanut butter, if desired.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 (12") round flat bread"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 14 0 0 0 0 26366 0 0 0 0 27231
Alaska Seafood Pizza
Recipe By :Trinity, Haines, Alaska

Categories : Alaska Seafood Marketing Inst. Fish/ Seafood
Pizza

-------- ------------ --------------------------------
1 package pizza crust mix -- (or make your own)
3/4 cup crab meat
3/4 cup tiny shrimp
1/2 cup crushed pineapple
5 sliced mushrooms
1 4 1/4-ounce can sliced black olives
1/4 cup diced green pepper
1 cup Mozzarella cheese -- grated
1 cup white Cheddar cheese -- grated
Spread pizza dough on to a pizza pan. Top with crab, shrimp, pineapple,
mushrooms, olives, green pepper, Mozzarella and Cheddar cheese.
Bake at 350� for 30 minutes.
Source:
"Alaska Seafood Marketing Institute"
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
T(Baking Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 4519 0 4812 0 4977 4971 26067 0 2536
All-Star Pork Meatballs
Recipe By :
Categories : Main Dish Nat. Pork Producers Council
Pork

-------- ------------ --------------------------------
1 pound ground pork
1 tablespoon onion flakes
3/4 teaspoon crushed corn flakes
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg
1/4 cup catsup
3 tablespoons brown sugar
1 teaspoon dry mustard
In a large bowl, combine ground pork, onion, corn flakes, salt, pepper and
egg. In a small bowl stir together catsup, brown sugar and dry mustard.
Spoon 2 tablespoons of the catsup mixture into the pork and mix well.
Spray muffin tin with vegetable cooking spray. Form 6 meatballs and place
in the muffin tin. Coat the top of each meatball with the remaining catsup
mixture. Bake for 30 minutes at 375�F.
Source:
"National Pork Producers Council"
"http://www.nppc.org"
T(Cooking Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 5830 0 2871 0 0 0 0 0 0
Almond Honey Crunch
Recipe By :
Categories : Candies The National Honey Board

-------- ------------ --------------------------------
1 cup slivered almonds
1/4 cup honey
1 tablespoon butter
1 tablespoon grated orange peel
Dash salt
2 1/2 cups corn flakes
Combine almonds, honey, butter, orange peel and salt in heavy frying pan.
Cook over low heat, stirring constantly, until almonds are golden. Remove
from heat. Add corn flakes and mix carefully. Spread on buttered baking
sheet. When cool, break into small pieces.
Source:
"The National Honey Board"
"http://www.honey.com/"
Yield:
"3 1/2 Cups"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Apple Cinnamon Bars
Recipe By :
Categories : Cookies/ Bars/ Brownies Stash Tea

-------- ------------ --------------------------------
1 1/4 cups all-purpose flour
1 1/4 cups powdered sugar
3/4 cup softened butter
1 cup granulated sugar
1 8-ounce package cream cheese
2 eggs
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon water
12 Stash Apple Cinnamon tea bags
Mix 1 cup flour with 1/4 cup powdered sugar and 1/2 cup butter until
crumbly. Pat into a greased 13 � 9-inch baking pan. Bake at 375 degrees
for 7 to 10 minutes or until lightly browned.
___________
For the Filling

Combine 1 cup granulated sugar and cream cheese. Blend well. Beat in eggs,
2 tablespoons of flour, 1/2 teaspoon baking powder, salt, contents of 10
Stash Apple Cinnamon tea bags and 2 tablespoons melted butter until
mixture is well blended. Spread over crust in pan. Return to oven for 15
to 20 minutes or until set.
___________
For Frosting
Mix 1 cup powdered sugar, 1 tablespoon soft butter, 1 tablespoon water and
the contents of 2 Stash Apple Cinnamon tea bags until smooth. Spread over
the filled crust while still warm. Let cool.
Source:
"Stash Tea"
"http://www.stashtea.com/"
Yield:
"16 bars"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;
1 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 222 0 0 3218 0 0 0 5263 0

Apple Cinnamon Shake
Recipe By :
Categories : Beverages Desserts
Stash Tea

-------- ------------ --------------------------------
FOR EACH 16-OUNCE GLASS
2 cups vanilla ice cream
2 Stash Apple Cinnamon tea bags
1/4 teaspoon cinnamon (optional)
In a blender, mix ingredients until fully blended. (Cut open tea bags and
mix contents with ice cream.)
Source:
"Stash Tea"
Yield:
"1 16 ounce glass"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 4 1/2
Other Carbohydrates
Serving Ideas : Garnish with whipped cream.
Nutr. Assoc. : 0 0 5263 385
Apple-Popcorn Brittle
Recipe By :
Categories : Candies The Popcorn Institute

-------- ------------ --------------------------------
1 quart popped popcorn*
2 cups apple and cinnamon flavored cereal
1 cup cocktail peanuts
3/4 cup apple juice**
1 cup sugar
1/4 cup light corn syrup
1/2 teaspoon vinegar
1/4 teaspoon salt
In a bowl, toss together popped popcorn, cereal and peanuts. Set aside.
Butter sides of a heavy 2-quart saucepan. In a saucepan, combine apple

juice, sugar, corn syrup, vinegar and salt. Cook over medium heat,
stirring constantly until sugar dissolves and mixture begins to boil. Cook
to hard ball stage (250 degrees Fahrenheit on a candy thermometer).
Remove from heat. Pour syrup over popcorn-cereal-peanut mixture; toss to

coat. Spread in a buttered 15 1/2 � 10 1/2 � 1-inch baking pan. Cool until
hardened. Break into pieces.
Source:
"The Popcorn Institute"
"http://www.popcorn.org/mpindex.htm"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1
Other Carbohydrates
NOTES : *1 ounce of unpopped popcorn kernels (2 tablespoons household

measure) makes approximately 1 quart of popped popcorn.
**3/4 cup apple pop wine may be used instead of apple juice.
Nutr. Assoc. : 1153 0 4405 25 0 0 0 0
Apple-Stuffed Pork Chops
Recipe By :
Pork

-------- ------------ --------------------------------
2 pork loin rib chops -- cut 1 1/4-inches thick
1 orange
1 tablespoon butter or margarine
2 tablespoons finely chopped onion
1/2 cup soft breadcrumbs
1/3 cup coarsely chopped apple
1/8 teaspoon rubbed sage
1 Dash pepper
2 teaspoons cornstarch
1/8 teaspoon ground cinnamon
2/3 cup apple juice or cider
2 tablespoons raisins
Cut an opening in each chop from the rib side, widening the pocket without
cutting through to the other side of the chop. Set aside.
Shred 1 teaspoon orange peel; set peel aside. Squeeze orange, reserving
juice.
For stuffing, in a medium saucepan cook onion in hot butter till tender.
Remove from heat; stir in breadcrumbs, apple, 1 tablespoon of the orange
juice, sage and pepper. Fill pocket in each chop with an equal amount of
stuffing. Brush both sides of chops with some of the remaining orange
juice. Place chops in an 8-inch square baking dish. Bake in a 325�F oven
for 25-30 minutes or till tender, basting occasionally with orange juice.
For sauce, in a small saucepan melt 1 tablespoon butter; stir in

cornstarch and cinnamon, mixing well. Gradually stir in apple juice. Add
raisins and the shredded orange peel. Cook over medium heat till thickened
and bubbly, stirring constantly. Serve sauce with chops.
Source:
T(Cooking Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 2
1/2 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 4576 0 0 0 0 26658 1302 0 0 0 0 25 0
Apricot Honey Oat Bar Cookies
Recipe By :
Categories : Cookies/ Bars/ Brownies The National Honey Board

-------- ------------ --------------------------------
1 1/2 cups old-fashioned rolled oats -- uncooked
1/2 cup finely chopped dried apricots
1/2 cup honey
1/4 cup nonfat plain yogurt
2 egg whites
2 tablespoons wheat germ
2 tablespoons all-purpose flour
3 tablespoons butter or margarine -- melted
1/2 teaspoon vanilla
1/4 teaspoon salt
Spray 8-inch square baking pan with nonstick cooking spray. Combine all
ingredients in large bowl; mix well. Spread mixture evenly into prepared
pan. Bake at 325�F about 25 minutes or until center is firm and edges are
lightly browned. Cool and cut into 2-inch squares.
Serving Size: 2 cookies
Source:
Yield:
"8 bars"
T(Baking time):
"0:25"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 3090 0 0 3231 0 0 0 0 0 0
Apricot Oatmeal Bars
Recipe By :
Categories : Cookies/ Bars/ Brownies Monitor Sugar

-------- ------------ --------------------------------
1 cup dried apricots
COOKIE CRUST
1/2 cup soft butter or margarine
1/2 cup Big Chief brown sugar -- firmly packed
1 teaspoon vanilla
1 cup quick cooking oatmeal
1 tablespoon flour
In a small saucepan, combine apricots with just enough water to cover.

Cook, covered 30 minutes until tender. Drain apricots well. Chop finely,
set aside.
Preheat oven to 350 degrees. Lightly grease an 8" � 8" inch pan. Make
cookie crust in a large bowl. Beat butter with Big Chief brown sugar until
light and fluffy. With rubber scraper, fold oatmeal into sugar mixture.
Using hands, spread mixture evenly over bottom of prepared pan. Bake 15
minutes. Let cool.
Make the filling: In a large bowl, beat eggs until light. Beat in Big
Chief brown sugar, vanilla, and baking powder. With a scraper, fold in
apricots, almonds, cup of oatmeal and flour, combining well. Turn into
cooled crust. Bake 30-35 minutes or until the top is golden and firm to
the touch. Let cool completely in pan on wire rack.
Description:
"A deliciously healthy treat."
Source:
"Monitor Sugar"
"http://www.monitorsugar.com/"
Yield:
"24 Bars"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Nutr. Assoc. : 0 0 0 222 0 0 0 970 0
Bacon Bagel Pizzas
Recipe By :
Categories : Pizza Rag�

-------- ------------ --------------------------------
6 plain bagels -- split and toasted
OR
6 whole wheat bagels -- split and toasted
1 14-ounce jar Rag� Pizza Quick Sauce
2 cups shredded sharp Cheddar cheese (8 oz.)
12 slices bacon -- cooked and crumbled
1/2 cup sliced stuffed green olives
Preheat oven to 375 degrees F.
Place toasted bagel halves on baking sheet. Spoon about 2 tablespoons

pizza sauce onto each bagel half. Evenly sprinkle with cheese. Top with
bacon and olives. Bake 15 minutes or until cheese melts.
Source:
"Rag�"
"http://www.eat.com/index.html"
T(Baking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
Nutr. Assoc. : 71 0 2130706543 455 2536 0 3584
Banana Kiwi Pudding
Recipe By :
Categories : Desserts Pudding
The Rice Council

-------- ------------ --------------------------------
1 1/3 cups cooked rice
1 1/3 cups skim milk
1 teaspoon vanilla extract
2 tablespoons low-calorie sugar substitute
1 ripe banana
1/4 cup whipping cream -- whipped
2 kiwi fruit -- sliced, for garnish
Cook rice and milk in 2-quart saucepan over medium heat until thick and
creamy, 5 to 8 minutes, stirring frequently.
Remove from heat; cool. Stir in vanilla and sugar substitute. Just before
serving, mash banana; fold banana and whipped cream into pudding. Garnish
with kiwi fruit slices.
Source:
"The Rice Council"
"http://www.usarice.com/domestic/recipes/"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 5173 26344 0 0
Banana Split
Recipe By :
Categories : Desserts Ice Cream/ Frozen Yogurt
Turbana Corporation

-------- ------------ --------------------------------
1 banana
Ice cream
Whipped cream
Cherries
Nuts
CARAMEL SAUCE
1 cup sugar
1 tablespoon butter
1/3 cup warm water
1 can evaporated milk
Cut a banana in half lengthwise. Cut each half into two. Arrange the
banana pieces in a shallow pudding bowl (preferably a boat shape bowl).Top
with two or three scoops of ice cream. Spoon caramel sauce* over. On each
mound of ice cream, place a dollop of whipped cream. Decorate with a
cherry or a nut.
To Make Caramel Sauce: Melt sugar and butter over low heat. Keep on
stirring until golden brown. Add warm water and keep on stirring until
smooth. Add the evaporated milk, and keep on stirring until smooth. Serve
hot or cold.
Source:
"Turbana Corporation"
"http://www.turbana.com/index.html"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Barbecued Chicken Pasta
Recipe By :
Categories : National Pasta Assn. Pasta
Poultry

-------- ------------ --------------------------------
10 ounces Rigatoni, Mostaccioli or other medium
pasta shape -- uncooked
1 tablespoon vegetable oil
4 ounces boneless, skinless chicken breast -- cut into 1/2-inch
cubes
1/4 cup thin julienne of green bell pepper
1/4 cup thin julienne of red onion
1 teaspoon finely chopped garlic
1/2 cup Marinara or tomato sauce -- preferably homemade
1/4 cup hickory-smoked barbecue sauce
1/2 cup grated Provolone cheese
1/2 cup grated smoked Gouda cheese
3 scallions -- trimmed and sliced thin
1/4 cup whole cilantro leaves (loosely packed)
Prepare pasta according to package directions. Meanwhile, heat oil in a

large skillet over medium heat. Add chicken and saut�, stirring
occasionally, until browned on all sides, about 3 minutes. Add bell
pepper, onion and garlic and cook until pepper turns bright green, about 1
minute. Add Marinara sauce and barbecue sauce and heat just to boiling.
Remove from heat.
Drain pasta, reserving 1/4 cup of water and return pasta to the pot. Add
chicken mixture and cheese to the pot. Stir over low heat until pasta is
coated with sauce. Add enough of reserved cooking liquid, if necessary, to
make the sauce lightly coat the pasta. Transfer pasta to a serving bowl
and top with scallions and cilantro.
Source:
"National Pasta Association"
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 310 0 2314 20088 927180 26351 1506 85 1433 5684 0 26544
Basic Ranch Style Stuffed Eggs
Recipe By :
Categories : California Egg Commission Eggs
Snacks Vegetarian

-------- ------------ --------------------------------
12 California Fresh Eggs
1 cup light Ranch dressing
2 tablespoons parsley -- minced
24 tiny parsley sprigs
Hard cook eggs. Cool, shell, then cut in half to make 24 shells. Mash
yellows and mix with all other Ingredients except parsley sprigs. Spoon
yellow mixture back into shells. Garnish with parsley.
Description:
"Kids love them!!"
Source:
"California Egg Commission"
"http://www.eggcom.com "
Yield:
"24 halves"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 3218 26371 0 1035
Basil-Peanut Butter Chops
Recipe By :
Pork

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

root and garlic. Bring to boiling; reduce heat. Cover and simmer for 15
minutes. Meanwhile, heat a large heavy skillet over medium-high heat.
Brush chops lightly with oil and cook for 8-10 minutes, turning
occasionally, until evenly browned on both sides. Remove pork chops to a
serving platter; keep warm. Remove bay leaves and cinnamon from chicken
broth mixture. Stir in milk, peanut butter and honey until smooth. Cook,
uncovered, over medium-high heat for 5 minutes, stirring occasionally.
Stir in bell pepper, crushed red pepper, and basil leaves. Continue
cooking, uncovered, until sauce thickens slightly. Spoon the sauce over
chops.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 5782 0 2705 0 0 0 0 0 0 0 0 0 0
Beany Pita Pizza
Recipe By :
Categories : Ontario White Bean Producers Pizza

-------- ------------ --------------------------------
6 pita breads (6-inch diameter)
1 14-ounce can beans in tomato sauce
1/2 cup sliced mushrooms
1/3 cup sliced green olives
2 thin pepperoni (1/2 inch/2 cm diameter) -- sliced
1/2 teaspoon dried oregano leaves
2 cups shredded Mozzarella cheese
Spread each pita bread with beans. Sprinkle with mushrooms, olives,
pepperoni and oregano. Top with cheese. Place on large baking sheet. Bake
at 400 degrees F. (200 degrees C) for 10 to 12 minutes.
Source:
"Ontario White Bean Producers"
"http://users.imag.net/~lon.whitepeabeans/"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
NOTES : Ontario White Bean Producers

4206 Raney Crescent
London, Ontario N6L 1C3 Canada
Tel: (519) 652-3566
Fax: (519) 652-9607
E-mail: whitepeabeans@wwdc.com
Nutr. Assoc. : 4514 255 0 3584 4441 3133 0
Berried Treasure Golden
Recipe By :
Pork

-------- ------------ --------------------------------
6 bone-in pork chops -- 3/4-inch thick
1 16-ounce can sauerkraut -- rinsed and drained
1 teaspoon caraway seed
1 16-ounce can whole cranberry sauce
1 8-ounce package cornbread stuffing mix (4 cups)
1 cup water
4 tablespoons butter -- melted
Heat oven to 350�F. Spread sauerkraut in a 13 � 9 � 2-inch baking dish.

Sprinkle sauerkraut with caraway seed; spread cranberry sauce over.
Arrange pork chops on top of cranberry sauce.
In a medium bowl combine stuffing mix, water and melted butter. Divide
stuffing mixture among chops, spreading to cover the top of chops. Bake,
uncovered, for 45-50 minutes until topping is golden.
Source:
T(Cooking Time):
"0:50"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 4
Other Carbohydrates
Nutr. Assoc. : 9116 0 0 470 2899 0 0
Berry Special Pork Chops
Recipe By :
Pork

-------- ------------ --------------------------------
4 boneless pork loin chops -- cut 3/4-inch thick
3/4 cup fresh cranberries
1/4 cup orange marmalade
1/4 teaspoon ground cloves
4 tablespoons honey
Wash cranberries, crush coarsely and mix with marmalade and cloves. Cut a
deep pocket in one side of each chop; fill pockets with marmalade mixture.
Place chops in a well-greased baking pan. Spoon one tablespoon of honey
over each. Bake at 325�F for 45 minutes, until nicely glazed.
Source:
T(Cooking Time):
"0:45"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2
Other Carbohydrates
Nutr. Assoc. : 9116 0 0 0 0
Berry Striped Pops
Recipe By :
Categories : Frozen Fruit
The National Honey Board

-------- ------------ --------------------------------
2 cups strawberries
3/4 cup honey -- divided
6 kiwifruit -- peeled and sliced
2 cups sliced peaches
12 (3-ounce) paper cups or popsicle molds
12 Popsicle sticks
Pur�e strawberries with 1/4 cup honey in blender or food processor. Divide
mixture evenly between 12 cups or popsicle molds. Freeze about 30 minutes
or until firm. Meanwhile, rinse processor; pur�e kiwifruit with 1/4 cup
honey. Repeat process with peaches and remaining 1/4 cup honey. When
strawberry layer is firm, pour kiwifruit pur�e into molds. Insert popsicle
sticks and freeze about 30 minutes or until firm. Pour peach pur�e into
molds and freeze until firm and ready to serve.
Source:
- - - - - - - - - - - - - - - - - - -
Per serving: 107 Calories (kcal); trace Total Fat; (2% calories from fat); 1g
Other Carbohydrates
Nutr. Assoc. : 0 0 779 0 2130706543 2130706543
Berry Zinger
Recipe By :
Categories : Beverages Fruit
Ice Cream/ Frozen Yogurt Oregon Raspberry & Blackberry

-------- ------------ --------------------------------
4 cups Oregon blackberries -- fresh or frozen
1/2 cup sugar
1 cup orange juice
4 cups frozen yogurt
OR
2 cups crushed ice
Whole berries for garnish
Fresh mint leaves -- for garnish (optional)
Crush/pur�e berries and strain through a fine sieve to yield approximately

2 cups pur�e. (If berries are frozen, partially thaw before crushing.)
Combine pur�e with remaining ingredients, blend until smooth and pour into
chilled glasses. Garnish with 2-3 berries, and fresh mint leaves if
desired.
Description:
"As beautiful as it is invigorating, this summer drink is sure to
please."
Source:
"Oregon Raspberry & Blackberry Commission"
"http://www.oregon-berries.com/"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 2 1/2
Other Carbohydrates
Nutr. Assoc. : 166 0 0 3479 0 2130706543 0 2130706543 0 0
Big Bunnies
Recipe By :
Holiday

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

1 cup sifted confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla
In large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast,

cinnamon, salt, allspice and nutmeg. Heat milk, water and butter until
very warm (120 to 130�F). Gradually add to dry ingredients; beat 2 minutes
at medium speed of electric mixer, scraping bowl occasionally. Add eggs
and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl
occasionally. With spoon, stir in enough additional flour to make soft
dough. Knead on lightly floured surface until smooth and elastic, about 6
to 8 minutes. Place in greased bowl, turning to grease top; cover. Let
rise in warm, draft-free place until doubled in size, about 30 to 45
minutes. (With Rapid Rise Yeast, cover kneaded dough. Let rest on floured
surface 10 minutes. Proceed with recipe.)
Punch dough down; turn out onto lightly floured surface. Set aside a few
pieces of dates for eye and mouth; knead in remaining dates. Divide dough
into 2 pieces (one for each bunny).
For each bunny: Halve dough; form 1 half into ball for body. Place on
bottom end of greased baking sheet. Flatten slightly. Remove 1/3 of
remaining half; form into ball. Place on baking sheet above and slightly
touching large ball. Flatten slightly. Remove 1/2-inch ball from remaining
dough and place on head for nose. Divide remaining dough into 4 equal
pieces; roll to 4-inch ropes. Place 2 ropes on body and fold across
stomach for arms. Shape remaining ropes into ears; place above head and
fold one in half. Repeat for second bunny. Cover; let rise in warm,
draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 375�F for 25 to 30 minutes or until done. Switch positions of

sheets halfway through baking for even browning. Remove from sheets and
cool on wire racks. Brush with Confectioners' Sugar Frosting while warm
and add date pieces for eyes and mouths.
____________________
To Make Confectioners' Sugar Frosting
Stir together 1 cup sifted confectioners' sugar, 2 tablespoons milk and

1/2 teaspoon vanilla extract; beat until smooth.
Source:
Yield:
"2 Bunnies"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat;
1/2 Other Carbohydrates
Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 0 0 2662 0 0 20161 0 0
Blue Witch's Brew
Recipe By :
Ice Cream/ Frozen Yogurt N.A. Blueberry Council

-------- ------------ --------------------------------
2 1/2 cups fresh or frozen, thawed blueberries
1 1/4 cups apple juice
1 cup vanilla ice cream
1/4 cup milk
In a blender whirl blueberries, apple juice, ice cream, milk and cinnamon
until smooth. Serve immediately.
Description:
"Scare up this shake for all your ghosts and goblins on Halloween.
You'll have them shouting "yum" instead of "boo!"."
Source:
"The North American Blueberry Council"
"http://www.webcom.com/bberry/"
Copyright:
"� The North American Blueberry Council"
Yield:
"4 cups"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 3338 0 0 0 0
Blueberry-Apple Tortillas
Recipe By :
Categories : Desserts Fruit
N.A. Blueberry Council

-------- ------------ --------------------------------
1 21-ounce can apple pie filling
1 cup fresh or frozen, thawed blueberries
2 tablespoons sugar
6 large (7-inch) flour tortillas
2 tablespoons butter or margarine -- melted
In a medium saucepan over medium-low heat, heat apple filling until warm.
Stir in blueberries and vanilla; cover to keep warm. In a small bowl mix
sugar and cinnamon until combined; set aside. To assemble: Brush each
tortilla generously with melted butter; sprinkle with sugar-cinnamon
mixture. Place 1/6 blueberry-apple mixture down center. Fold bottom of the
tortilla to partially cover the filling, fold in sides to enclose filling
completely. Garnish with additional blueberries and powered sugar, if
desired.
Description:
"Let the kids make these easy, fruity-delicious wraps to treat Mom on
Mother's Day. (Dad will love them on his special day, too.)"
Source:
Copyright:
Yield:
"6 tortillas"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 3338 0 0 0 1664 0
Bran Banana Bars
Recipe By :

-------- ------------ --------------------------------
1 cup all-purpose flour
1/4 cup Big Chief golden brown sugar -- packed
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1 cup bran flakes -- crushed
1 cup skim milk
2 eggs
1 carrot -- shredded
1 ripe banana -- mashed
1/3 cup chopped walnuts
Preheat oven to 375 degrees. Lightly grease 8 1/2" � 8 1/2" baking pan.
In a medium bowl, combine flour, sugar, baking soda, baking powder, salt,
cinnamon and cereal. Mix well. In a small bowl, combine milk, eggs,
carrot, banana and walnuts. Add to dry ingredients. Bake for 25-35 minutes
or until brown on top. Cut into 12 bars.
Description:
"Healthy, low-cal treats!"
Source:
"Monitor Sugar"
Yield:
"12 Bars"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 2005 0 0 0 26344 0
Bread Basket with Easter Eggs
Recipe By :
Holiday

-------- ------------ --------------------------------
1/3 cup plus 1 tablespoon sugar
2 packages Fleischmann's� Rapid Rise Yeast
4 teaspoons grated lemon peel
1/2 teaspoon salt
2/3 cup milk
1/3 cup water
1 egg white
2 eggs -- at room temperature
1 cup chopped or pitted dates -- snipped
1/2 cup sliced almonds -- lightly toasted
Combine 2 cups flour, 1/3 cup sugar, undissolved yeast, lemon peel and
salt. Heat milk, water and butter until very warm (120� to 130�F). Stir
into dry ingredients. Stir in 2 eggs, dates, 1/4 cup almonds and enough
remaining flour to make soft dough. Knead on floured surface until smooth
and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
Reserve 1/3 of dough. Divide remaining dough into three pieces; roll each
to 30-inch rope. Braid ropes. Place on greased baking sheet. Form into
ring; pinch ends to seal. Divide remaining dough into 8 pieces; form into
oval rolls. Place on separate greased baking sheet. Cover wreath and
rolls; let rise in warm, draft-free place until doubled in size, about 30
to 45 minutes.
Beat egg white with 1 tablespoon water; brush on wreath. Sprinkle with
remaining sugar and almonds. Bake at 350�F for 15 to 20 minutes for rolls
and 30 to 35 minutes for wreath, or until done. Switch positions of sheets
after 10 minutes for even browning. Remove from sheets; cool on wire
racks. Frost and decorate rolls as desired.
Makes 1 basket and 8 rolls
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2
Fat; 1/2 Other Carbohydrates
Nutr. Assoc. : 14 1440 26366 20084 0 0 0 0 0 0 2662 0
Breaded Pork Chops
Recipe By :
Pork

-------- ------------ --------------------------------
4 boneless pork loin chops -- 3/4-inch thick
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon pepper
1 egg -- slightly beaten
1 teaspoon Worcestershire sauce
1/2 cup dry bread crumbs
In small bowl, combine flour, salt, paprika and pepper.
In another small bowl, combine egg and Worcestershire sauce. Coat chops
with seasoned flour; dip in egg mixture, and coat with crumbs. In large
skillet, heat oil over medium-high heat.
Brown chops on one side until golden brown (about 4 minutes); turn and
continue cooking for another 4 minutes. Serve hot.
Source:
T(Cooking Time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 26384 0 0 0 0 0 0 0 0

Brownie Cobbler
Recipe By :
Categories : Cherry Marketing Institute Desserts

-------- ------------ --------------------------------
1 21 1/2-ounce package brownie mix
1/2 cup water
1/2 cup vegetable oil
1 egg
1 9-ounce package yellow cake mix -- dry
1/4 cup butter or margarine -- softened
1 21-ounce can cherry filling and topping
Prepare brownie mix according to package directions using water, vegetable

oil and egg. Spread dough evenly in a lightly greased 13 � 9 � 2-inch
baking pan.
Bake in a preheated 350 degree oven 15 minutes, or until brownies are

halfway done.
Meanwhile, cut butter into dry cake mix until mixture is crumbly. Remove
half-baked brownies from oven; spoon cherry filling as evenly as possible
over brownie layer. Sprinkle cake mixture over cherry layer. Continue
baking in a 350� degree oven about 50 minutes, or until top is golden
brown and brownies and filling are set. Serve warm with whipped cream or
ice cream.
Source:
"Cherry Marketing Institute"
"http://www.cherrymkt.org/index.html"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 2377 0 0 0 5632 0 2555
Buffalo Chicken Pasta
Recipe By :
Poultry
-------- ------------ --------------------------------
1 pound Mostaccioli, Penne or other medium pasta
shapes -- uncooked
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 pound boneless, skinless chicken breasts -- cut into 1/2-inch
pieces
2 teaspoons vegetable oil -- divided
1 teaspoon hot sauce (1 to 2 teaspoons)
1 cup sliced celery
1/2 cup chopped red onion
1 cup low-fat mayonnaise
1/2 cup low-fat blue cheese salad dressing
3/4 cup skim milk
2 tablespoons blue cheese -- crumbled
Prepare pasta according to package directions. While pasta is cooking,

combine paprika, salt, garlic powder and pepper; sprinkle over chicken,
stirring to coat. Add 1 teaspoon oil to a large skillet and heat over
medium-high heat. Add chicken to skillet and saut� over medium-high heat,
stirring frequently, until chicken is golden brown and cooked through,
about 4 minutes. Add hot sauce; cook 1 minute. Remove chicken from
skillet. Add remaining teaspoon of oil to skillet; add celery and onion
and saut� 2 minutes.
Combine mayonnaise, dressing and milk in a small bowl. Add to vegetables

in skillet. Add chicken. Stir constantly and cook over medium-low heat
until thoroughly heated. When pasta is done, drain and return to pot. Add
contents of skillet to pot and mix well. Transfer to serving dish and
sprinkle with cheese. Serve immediately.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2
Other Carbohydrates
NOTES : *Serve with additional hot sauce if desired.

Nutr. Assoc. : 323 0 0 0 0 2314 0 20151 0 927180 0 25058 0 0
Bumpy Banana Dinosaurs
Recipe By :
Categories : Breads Desserts
Fleischmann's Yeast Snacks

-------- ------------ --------------------------------
1/2 cup wheat germ
1/3 cup instant nonfat dry milk
3 tablespoons sugar
1 teaspoon salt
2 packages Fleischmann's� Active Dry Yeast -- *see notes
1 1/4 cups water
2 tablespoons butter or margarine
1 cup mashed ripe bananas -- about 2 bananas
1/3 cup finely chopped walnuts
All natural cooking spray
2 raisins
1 egg white beaten with 1 tablespoon water
Combine 1 cup flour, wheat germ, dry milk, sugar, salt and yeast in large
bowl. Heat water and butter until very warm (125� to 130� F). Gradually
add to dry ingredients; beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Add banana and 1 cup flour; beat at high speed
2 minutes, scraping bowl occasionally. Stir in walnuts and enough
remaining flour to make soft dough.
On lightly floured surface, knead until smooth and elastic, about 8 to 10

minutes. Place in bowl coated with cooking spray. Spray top of dough with
cooking spray. Cover; let rise in warm, draft-free place until doubled in
size, about 45 minutes.
Punch dough down. Divide dough in half; reserve one half for second
dinosaur.
Stegosaurus: Divide dough half into two equal pieces. Shape one piece into
8 � 4-inch half- circle. Place on baking sheet coated with PAM spray.
Gently pull and stretch right corner of dough to form 3 1/2-inch head,
tapering end. With sharp knife, make 1-inch cut at end of head to make
mouth. Press raisin in head for eye. Gently pull and stretch left corner
of dough to form 6-inch tail, tapering end. Flatten tail slightly and
curve down to form "C". Remove 1/4 of remaining dough piece; divide into 2
equal pieces and shape into two 4 1/2 � 1-inch rectangles. Place adjacent
to body to make legs. Turn up ends to make "L" for feet. Make 2 cuts at
the end of each foot to form toes. Divide remaining dough into 3 equal
pieces. Divide one in half; shape into 2 large triangles. Divide one into
4 pieces; shape into 4 medium triangles. Divide one into 6 pieces; shape
into small triangles. Arrange triangles in a row along back of dinosaur,
slightly overlapping, with large triangles at center and smaller triangles
at ends near head and tail. Repeat with reserved dough half to make second
dinosaur. Cover; let rise in warm, draft-free place until doubled in size,
about 30 minutes.
Carefully redefine shape, if necessary. Brush with egg white mixture. Bake
at 350� F for 30 minutes or until done. Remove from baking sheets and cool
on wire racks. Makes 2 dinosaurs.
Tyrannosaurus Rex: Remove 3/4 of dough half to form 10 � 4-inch oval.
Place diagonally on baking sheet coated with cooking spray. Gently pull
and stretch top of oval to form round, 3-inch diameter head; taper one end
to form mouth. Pinch bottom of head to define neck. With sharp knife, make
1-inch cut at mouth; open slightly. Press raisin in head for eye. Gently
pull and stretch bottom end of oval to form 6-inch tail; taper end and
curve up to form "C". Remove 1/4 of remaining dough and divide into 2
pieces; form into two 5 � 1-inch strips for arms. Place arms on body below
head and curve down slightly to form hands. With sharp knife, make 2
(1/2-inch) cuts for fingers. Divide remaining dough into 2 pieces; form
into two 6 � 1 1/2-inch strips. Place one strip underneath body, below
arms; place one strip on top of body below the first strip for legs. Turn
up ends to make "L" for feet. With sharp knife, make 2 (1/2-inch) cuts in
each foot for toes. Spread toes slightly.
Repeat with reserved dough half to make second dinosaur. Cover; let rise
in warm, draft-free place until doubled in size, about 30 minutes.
Carefully redefine shape if necessary. Brush with egg white mixture. Bake
at 350�F for 30 minutes or until done. Remove from baking sheets and cool
on wire racks.
Source:
Yield:
"2 Dinosaurs"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : *To save up to 50% rising time use Fleischmann's� Rapid Rise
Yeast. Follow directions except reduce first rising: cover kneaded
dough and let rest on floured surface 10 minutes. Proceed with
recipe.
Nutr. Assoc. : 14 0 4234 0 0 26366 0 0 4111 20187 0 0 3231 0 0
Camp Cook's Casserole
Recipe By :
Categories : Beef One Dish Meal
Texas Beef Council

-------- ------------ --------------------------------
1 1/4 pounds lean ground beef -- crumbled
1/2 cup onion -- chopped
3 tablespoons dry taco seasoning mix
14 1/2 ounces Mexican tomatoes (discard 2 tablespoons
liquid) -- chopped
2 15-ounce cans pinto beans
1/3 cup ripe olives -- sliced
3 tablespoons fresh parsley -- chopped
4 ounces Monterey jack cheese -- shredded
1 can cornbread twists
1 egg yolk -- slightly beaten
1 tablespoon water
Saut� beef and onion in a 12" cast-iron skillet over medium heat; drain.
Add taco seasoning, tomatoes, beans, olives and parsley. Sprinkle with
cheese.
Twist cornbread strips while shaping in lattice pattern over mixture,

making sure strips adhere to sides of dish. Brush twists with mixture of
egg and water.
Bake at 350�F for 15 minutes, or until lightly browned.
Source:
"The Texas Beef Council"
"http://www.txbeef.org/"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 9018 0 5242 351 26002 0 0 0 5698 0 0
Canadian Bacon Pizza
Recipe By :
Pizza Pork

-------- ------------ --------------------------------
1/3 cup chopped green pepper
1/2 cup chopped onion
1 clove garlic -- minced
2 tablespoons chopped fresh parsley
1 10 3/4-ounce can tomato pur�e
1 teaspoon sugar
3/4 teaspoon dried whole oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 Packaged pizza crust for 12-inch pizza
2 cups shredded Mozzarella cheese
1 cup shredded Cheddar cheese
1 pound ground pork
OR
1 pound bulk pork sausage
6 ounces Canadian-style bacon
6 fresh mushrooms -- sliced (6 to 8 mushrooms)
1 green pepper -- sliced into rings
1/4 cup chopped red pepper
Heat oil in a heavy skillet over medium heat. Add green pepper, onion,
garlic and parsley; cook, stirring frequently until tender. Add the next 5
ingredients. Bring to a boil; reduce heat and simmer about 30 minutes,
stirring occasionally.
Spread sauce over pizza crust, leaving a 1/2-inch border around edges.
Combine cheeses; sprinkle half of cheese over pizza sauce.
Combine ground pork and 1/4 cup chopped onion in a skillet; cook over
medium heat until meat is browned, stirring to crumble. Drain well on
paper toweling. Spoon half of pork mixture onto pizza.
Layer Canadian-style bacon, mushroom slices and green pepper rings on top
of pizza. Sprinkle with the remaining ground pork and chopped red pepper.
Bake in a 450�F oven for 10 minutes. Top with the remaining shredded
cheese and bake an additional 10 minutes.
Source:
T(Cooking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 3 1/2 Grain(Starch); 9 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 8 Fat;
Nutr. Assoc. : 0 20088 0 0 0 0 0 0 0 0 956 0 0 0 0 2130706543 0 243 0 0

20164
Candy Bar Cookies
Recipe By :
Categories : Chocolate Manufacturers Assn. Cookies/ Bars/ Brownies

-------- ------------ --------------------------------
1/4 teaspoon salt
1/2 cup unsalted butter (1 stick) -- softened
1/2 cup sugar
1 large egg
1 cup chocolate-covered candy bars (5 to 6
ounces) -- cut into 1/2-inch pieces
Preheat oven to 325�F.
Sift flour, baking powder and salt. Set aside. In large bowl using an
electric mixer, beat butter and sugar on medium speed and until mixture
looks fluffy and smooth, about 30 seconds. Mix in egg and vanilla extract.
Stop the mixer and scrape bowl with rubber spatula once during this
mixing. Decrease speed to low and add flour mixture, mixing just until
flour is incorporated. Gently mix in candy bar pieces.
Drop batter by large tablespoons on baking sheets. Bake 15 minutes, until

tops of cookies are light golden. Reverse baking sheets from top to bottom
and front to back after 7 minutes to ensure even baking.
Cool cookies 1 minute on baking sheets. Remove while warm to prevent

sticking. Cool on wire racks.
Source:
"Chocolate Manufacturers Association"
"http://www.candyusa.org/"
Yield:
"24 cookies"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates
NOTES : These not-too-sweet butter cookies are filled with chunks of candy
bars that melt into the cookies as they bake. Vary the flavor of
the cookies by changing the candy bar.
Nutr. Assoc. : 0 0 0 1553 0 0 0 904072 0
Candy Mice
Recipe By :
Categories : Candies Chocolate Manufacturers Assn.

-------- ------------ --------------------------------
1 large mixing bowl
1 fork
4 tablespoons evaporated milk
3 cups confectioners' sugar
Black or red string licorice
Measure evaporated milk into the mixing bowl. Mix confectioners' sugar
slowly into the milk using the fork until all the sugar has been added.
Knead it with your hands until the mixture becomes smooth and easy to
handle.
Shape mixture to resemble mice. Use licorice for whiskers and eyes. You
can also add a few drops of food coloring to change the color of your
mice.
Makes approximately 10 small mice.
Description:
"This is a fun activity for kids."
Source:
Yield:
"10 mice"
- - - - - - - - - - - - - - - - - - -
Per serving: 149 Calories (kcal); 1g Total Fat; (3% calories from fat); trace
Other Carbohydrates
Nutr. Assoc. : 0 0 0 2788 3922
Caramel Apple Pork Chops
Recipe By :
Pork

-------- ------------ --------------------------------
4 boneless pork chops -- 3/4-inch thick
Vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground mace
2 tablespoons butter
2 medium tart red apples -- cored and sliced into 1/2-inch wedges
3 tablespoons chopped pecans
Heat a large heavy skillet over medium-high heat. Brush chops lightly with
oil and cook for 5-6 minutes, turning occasionally, until evenly browned
on both sides. Remove chops to a serving platter; keep warm.
In a small bowl combine brown sugar, salt, pepper, mace and nutmeg. Add
butter to skillet; stir in brown sugar mixture and apples. Cover and cook
for 3-4 minutes or just until apples are tender. Remove apples with a
slotted spoon and arrange on top of pork chops; keep warm.
Continue cooking mixture in skillet, uncovered, until sauce thickens

slightly. Spoon the sauce over the apples and chops. Sprinkle with pecans.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 5788 0 0 0 0 0 0 0 5260 0
Caramel Candy Popcorn Balls
Recipe By :
Categories : Candies Monitor Sugar

-------- ------------ --------------------------------
1/2 cup Big Chief brown sugar
1/4 cup water
1 tablespoon whole milk
4 cups popped corn
Dissolve Big Chief brown sugar in water. Stir and bring to boil. Once Big
Chief brown sugar dissolves, stop stirring and boil for another 5 minutes
(mixture will begin to thicken). Remove from heat and stir in milk. Cool
to room temperature. Pour over popcorn. Spray hands with nonstick cooking
spray and form balls.
Description:
"Big Chief Brown Sugar, water, milk, and popcorn is all it takes!"
Source:
"Monitor Sugar"
Yield:
"8 Popcorn Balls"
- - - - - - - - - - - - - - - - - - -
Protein; 12g Carbohydrate; trace Cholesterol; 53mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 1155
Caramel Honey Apples
Recipe By :
Categories : Candies Fruit

-------- ------------ --------------------------------
1 cup packed brown sugar
1/2 cup honey
1/4 cup heavy cream
1/3 cup chopped nuts
6 small apples with sticks (4 to 6 oz. each)
Combine all ingredients except apples and nuts in 2-quart saucepan. Cook
over medium-high heat to 265�F; stir constantly. Remove from heat. Cool 5
minutes. Holding apple by stick, roll in hot honey mixture to coat; roll
bottom of apple in nuts if desired. Place on waxed paper squares to cool.
Repeat with remaining apples.
Makes 5 to 6 apples.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 4 1/2 Fat;
Nutr. Assoc. : 0 222 0 720 0 0 30

Caramel-Nut Popcorn Crunch
Recipe By :

-------- ------------ --------------------------------
2 1/2 quarts popped popcorn
1 cup pecans
1/2 cup butter
1 cup brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt
Spread popped popcorn and nuts in a large shallow pan and place in a
preheated 250-degree Fahrenheit oven.
Combine butter, brown sugar, syrup and salt in a saucepan. Cook over
medium heat, stirring until sugar dissolves. Wash sugar from sides of pan
with a wet brush. Boil until mixture reaches 248 degrees (firm ball stage
on candy thermometer), about 5 minutes.
Remove from heat and stir in soda. Pour mixture over corn and nuts,
stirring gently to coat. Return glazed popcorn and nut mixture to oven and
bake 45 minutes, stirring every 15 minutes. When cooled, pack in airtight
tins.
Source:
Yield:
"2 1/2 Quarts"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1
Nutr. Assoc. : 2025 0 0 0 0 0 0
Carrot Date Loaf
Recipe By :
Snacks
-------- ------------ --------------------------------
1/4 cup firmly packed light brown sugar
1 teaspoon salt
Yeast
1 cup water
1/3 cup milk
1 egg -- at room temperature
3/4 cup grated carrots
1/2 cup chopped dates or pitted dates -- snipped
1 cup whole wheat flour
2 celery stems with leaves
In large bowl, combine 1 1/2 cups all-purpose flour, sugar, salt,

cinnamon, allspice and undissolved yeast.
Heat water, milk and butter to 120� to 130�F. Butter does not need to
melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour;
beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir
in carrots, dates, whole wheat flour and enough additional all-purpose
flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 4 to 5

minutes. Cover; let rest 20 minutes (10 minutes for Rapid Rise Yeast).
Divide dough in half. Roll each half to 12 � 12 � 10-inch triangle. Roll

up from one 12-inch side into loaf, tapering one end to make carrot shape.
Pinch seams and ends to seal. Place seam side down on greased baking
sheet. With sharp knife, make 4 diagonal slashes on top of each loaf.
Cover; let rise until doubled in size, about 30 minutes.
Bake at 375�F for 30 minutes or until done. Remove from sheet and cool on
wire racks.
Source:
Yield:
"1 loaf"
T(Baking Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
NOTES : To serve, place celery stem at wide end of each loaf to make top
of carrot.
Nutr. Assoc. : 14 0 0 0 0 26366 0 0 0 0 0 2662 0 2130706543
Cheese "Steak" Pizza
Recipe By :
Categories : Beef Main Dish
Pizza Texas Beef Council

-------- ------------ --------------------------------
1 pound ground beef
1 small green or red bell pepper -- thin strips
1 small onion (separated into rings) -- thinly sliced
16 ounces Italian bread shell (approximately 12"
diameter)
2 cups low-moisture part-skim Mozzarella cheese -- shredded
Heat oven to 400�F. In large skillet, brown ground beef over medium heat 6
minutes. Add bell pepper and onion; cook 3 to 4 minutes or until beef is
no longer pink and vegetables are crisp-tender. Season with 3/4 teaspoon
salt and 1/2 teaspoon pepper.
Place bread shell on baking sheet. Remove beef and vegetables from skillet
with slotted spoon; arrange on top of bread shell. Sprinkle with cheese.
Bake 8 to 10 minutes or until cheese is melted; cut into 8 wedges.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3
Nutr. Assoc. : 0 2236 26410 956 921
Cheese and Sausage Pan Pizza
Recipe By :
Categories : Fleischmann's Yeast Pizza

-------- ------------ --------------------------------
DOUGH
1 package Fleischmann's� Rapid Rise Yeast
3/4 teaspoon salt
1 cup very warm water (125�to 130�F)
2 tablespoons olive or vegetable oil
All natural no-stick cooking spray
Cornmeal
FILLING
3 14 1/2-ounce cans whole Italian tomatoes -- drained
3 cups grated Mozzarella cheese
1 1/2 pounds reduced fat sausage
1 1/2 teaspoons oregano leaves -- crushed
1 1/2 teaspoons fennel seeds -- crushed
1/4 cup grated Parmesan cheese
Make dough: In large bowl, combine 2 cups flour, undissolved yeast and
salt. Stir water and oil into dry ingredients. Stir in enough remaining
flour to make soft dough. On lightly floured surface, knead until smooth
and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10
minutes.
Spray 14- � 2-inch deep-dish pizza pan or two 9-inch round cake pans with
cooking spray; sprinkle with cornmeal. On lightly floured surface, roll
pizza dough to one 16-inch circle to fit large pan or to two 12-inch
circles to fit cake pans. Press dough on bottom and 1 1/2 inches up
side(s) of pan(s).
Make filling: Coarsely chop tomatoes; drain well and squeeze to remove
excess moisture. Set aside. Evenly sprinkle Mozzarella cheese on bottom of
dough-lined pan(s). Crumble sausage over cheese. Top with tomatoes,
oregano, fennel and Parmesan cheese.
Place pizza(s) in preheated 500�F oven. Immediately reduce heat to 400�F.

Bake for 40 to 50 minutes or until crust is golden brown and sausage is
cooked through. Remove from oven; cool on wire rack for 10 minutes before
serving.
Makes 1 (14-inch) or 2 (9-inch) deep-dish pizzas
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 14 26366 0 3728 986 0 0 0 0 2470 26153 26498 1016 0 0

Cheese and Wiener Burritos
Recipe By :
Categories : Burrito Tortilla Industry Association

-------- ------------ --------------------------------
8 (6-inch) flour tortillas
8 wieners
8 ounces shredded Cheddar cheese
1/2 cup sliced green onions
1/2 cup taco sauce
Heat wieners as directed on package. Heat tortillas. Place 1 hot wiener on

lower third of each tortilla. Sprinkle each wiener with 1/4 cup of the
cheese, about 1 tablespoon of green onions and about 1 tablespoon taco
sauce. Fold in sides and roll up.
Grill on foil-lined grate over medium heat for 2 to 3 minutes or until

cheese is melted. Serve immediately with additional taco sauce.
Source:
"The Tortilla Industry Association"
"http://www.tortilla-info.com/"
Yield:
"8 burritos"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 1664 3725 0 0 0
Cheese Nut Halibut
Recipe By :Margie, Juneau, Alaska

Main Dish

-------- ------------ --------------------------------
4 pounds halibut
1 1/2 teaspoons garlic powder
1/2 teaspoon dill
1 1/2 cups shredded Cheddar cheese
Slivered almonds -- for garnish
Take a 13 � 9 � 2" baking dish. Melt 1/2 cup butter in the dish. Put the
halibut on top of the melted butter, sprinkle with garlic powder and dill.
Spread 11/2 cups shredded cheese on top of the halibut.
Garnish with nuts, chopped or slivered. Bake at 350� for 45 minutes or

until fish can be separated easily with a fork.
Source:
T(Baking Time):
"0:45"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Cheesy Ham and Macaroni
Recipe By :
Pork

-------- ------------ --------------------------------
1 1.8-ounce package white sauce mix*
2 cups milk
1/2 cup grated Parmesan cheese (2 ounces)
1/2 cup American cheese (2 ounces) -- cubed
1/8 teaspoon ground pepper
1 7-ounce package macaroni -- cooked according to package directions,
drained
1 1/2 cups cubed full-cooked ham (use leftover ham if
available)
1 cup frozen green peas -- thawed (optional)
In a large saucepan stir together white sauce mix and milk. Following
package directions, cook until thickened.
Stir in cheeses and pepper. Add macaroni, ham and peas and cook, stirring
until heated through. Serve hot.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
NOTES : *If you want to make a white sauce from scratch, melt 3
tablespoons butter in a sauce pan. Stir in 1/4 cup flour and cook
until mixture bubbles. Stir in 2 cups milk and cook, stirring
until thickened.
Nutr. Assoc. : 5550 0 3562 20 0 0 2819 0
Cherry Chewbilees
Recipe By :
Categories : Cherry Marketing Institute Cookies/ Bars/ Brownies

-------- ------------ --------------------------------
1 cup margarine -- softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 eggs
1 teaspoon baking soda
1 2/3 cups coarsely chopped white chocolate
OR
1 2/3 cups vanilla milk chips
1 1/2 cups dried tart cherries
1 cup cashews -- coarsely chopped
Combine margarine, granulated sugar, brown sugar, eggs and vanilla in a

large mixing bowl. Beat with an electric mixer on medium speed until
thoroughly mixed.
Combine flour and baking soda; gradually add flour mixture to butter
mixture. Stir in white chocolate, dried cherries and cashews. Drop by
rounded tablespoonfuls onto ungreased baking sheets.
Bake in a preheated 350 degree oven 10 to 12 minutes, or until light

golden brown. Do not overbake. Let cool on wire racks; store in a tightly
covered container. These cookies freeze well.
Description:
"Beyond ordinary, try these cookies made with extraordinary dried
cherries!"
Source:
Yield:
"4 1/2 Dozen"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1
Other Carbohydrates
Nutr. Assoc. : 0 0 0 3218 0 0 0 2130706543 0 0 26525 0
Cherry Chip Cookies
Recipe By :
Categories : Cherry Marketing Institute Cookies/ Bars/ Brownies

-------- ------------ --------------------------------
1 cup butter or margarine -- softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 eggs
1 10-ounce package vanilla milk chips (about 1 2/3 cups)
1 cup broken, salted cashews
1 1/2 cups dried tart cherries
In a large mixer bowl, combine butter, granulated sugar, brown sugar,

vanilla and eggs. Mix with electric mixer on medium speed until thoroughly
combined. Combine flour and soda; gradually add flour mixture to butter
mixture. Stir in vanilla milk chips, cashews and dried cherries. Drop by
rounded tablespoonfuls on ungreased baking sheets.
Bake in a preheated 375 degree oven 12 to 15 minutes, or until light

golden brown. Cool on wire racks and store in an airtight container.
Source:
Yield:
"4 1/2 dozen"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 3218 0 0 927 2505 26525
Cherry Chocolate Blowout
Recipe By :

-------- ------------ --------------------------------
1 21 1/2-ounce package brownie mix
1 21-ounce can cherry filling and topping
1/3 cup hot fudge topping -- slightly warm
2 tablespoons chopped peanuts
Prepare brownie mix according to package directions. Divide batter between

2 greased 13 � 9 � 2-inch baking pans; spread batter evenly. Bake in a
preheated 350� oven 15 to 20 minutes, or until brownies are done. Do not
overbake. Let cool.
Cut one pan of brownies into 1/2-inch cubes. Spread cherry filling evenly
over remaining pan of brownies. Sprinkle brownie cubes over cherry
filling. Drizzle fudge topping over brownie cubes. Sprinkle with peanuts.
Cut into squares.
Serving size: 1 (3-inch) square
Description:
"Even the kids can help prepare this easy dessert."
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 2377 2555 0 0
Cherry Cupcakes
Recipe By :
Categories : Cakes Cherry Marketing Institute

-------- ------------ --------------------------------
1 18 3/4-ounce package chocolate cake mix
3 eggs
1 1/3 cups water
1 21-ounce can cherry pie filling and topping
1 16-ounce can vanilla frosting
Prepare cake mix according to package directions, adding eggs, water and
oil. Pour batter into 24 paper-lined muffin-pan cups, filling two-thirds
full.
Remove 24 cherries from cherry filling; set aside. Spoon a generous

teaspoon of remaining cherry filling onto the center of each cupcake.
Bake at in a preheated 350 degree oven 20 to 25 minutes. Cools in pans on

wire rack for 10 minutes. Remove from pan. Let cool completely. Frost each
cupcake with vanilla frosting. Garnish each cupcake with reserved
cherries.
Description:
"These taste treats are a natural for school parties or tailgate
celebrations."
Source:
S(Internet Address):
Yield:
"24 cupcakes"
T(Bake time):
"0:25"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 3218 0 0 2555 0
Cherry Peanut Pizzaz
Recipe By :
Categories : Appetizers/ Snacks Cherry Marketing Institute

-------- ------------ --------------------------------
2 cups lightly salted peanuts
1 cup dried tart cherries
2 tablespoons Worcestershire sauce
1/2 teaspoon seasoned salt -- or to taste
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper (cayenne pepper) -- or to taste
Vegetable oil
Combine peanuts and cherries in a medium bowl. In a small bowl, combine

Worcestershire sauce, garlic powder, seasoned salt, cumin and red pepper;
mix well. Pour over peanut mixture; stir to coat.
Heat 1 or 2 teaspoons of oil in a large skillet over medium heat. Add

peanut mixture. Cook, stirring constantly, 3 to 4 minutes, or until
peanuts are light brown. Do not allow mixture to burn. Add more oil, if
needed. Remove from heat. Spread on waxed paper or aluminum foil to cool.
Store in a tightly covered container.
Description:
"This is an easy-to-prepare snack, perfect for holiday parties or gift
giving."
Source:
S(Internet recipes):
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 4
Nutr. Assoc. : 4405 26525 0 0 0 0 2514 0
Chewy Chocolate Hazelnut Cookies
Recipe By :
Categories : Cookies/ Bars/ Brownies Dundee Hazelnuts
The Oregon Hazelnut Industry

-------- ------------ --------------------------------
1 1/4 cups butter or margarine -- softened
1 1/4 cups brown sugar
1 1/4 cups white sugar
2 large eggs
2 1/2 teaspoons vanilla extract
3/4 cup whole wheat flour
1 cup cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 1/2 cups roasted and chopped Oregon hazelnuts
In a mixing bowl, cream butter, oil and sugars until light and fluffy,
about 2 minutes. Beat in eggs and vanilla. In separate bowl, combine
flours, cocoa, baking soda and salt. Gradually blend into creamed mixture.
Stir in hazelnuts. Drop by tablespoons onto ungreased baking sheet. Bake
in a 350 degree oven for 8 to 9 minutes. (Do not overbake; cookies will be
soft.) Cool slightly before removing from sheet.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
"http://www.teleport.com/~nuts/index.html"
Yield:
"4 dozen cookes"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 1
Other Carbohydrates
Nutr. Assoc. : 0 0 0 1440 3218 0 0 0 0 0 0 3677
Chicken and Bean Baked Tortillas
Recipe By :
Categories : Main Dish Ontario White Bean Producers
Poultry Wrap Recipes

-------- ------------ --------------------------------
2 cups cooked white pea beans
2 cups diced cooked chicken breast meat -- * see note
1 cup medium or hot chunky salsa
1 1/2 cup grated cheddar cheese
OR
1 1/2 cups grated Monterey Jack cheese
6 (10-inch) flour tortillas
In a medium bowl, combine the cooked beans, diced chicken, salsa and
cheese. Divide mixture between 6 tortillas, placing mixture on the bottom
half of the tortilla. Begin to roll (cabbage roll style), tucking in the
sides as you go. Place seam side down on a nonstick cookie sheet. Bake in
a preheated 400�F (200� C) oven for 10-15 minutes or until golden and
crispy. Serve with a dollop of light sour cream (optional).
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 3 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
NOTES : *smoked chicken or turkey works well
Alternative: Add finely chopped jalape�os, minced garlic or green

onions for spicier tortillas.
� An excellent source of Niacin, Folate, Phosphorus & Magnesium.

� A good source of Vitamin B6, Vitamin B12, Iron, Calcium & Zinc.
� A high source of dietary fibre.
____________________
Ontario White Bean Producers

4206 Raney Crescent
Tel: (519) 652-3566
Fax: (519) 652-9607
Nutr. Assoc. : 5513 2806 1325 2130706543 0 26152 3310
Chicken Tortilla Casserole
Recipe By :
Categories : Casseroles Poultry
Rag�

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

drain fat. Add garlic and onion; saut� until tender. Add sauce, olives,
chilies, corn, chili powder and oregano. Simmer, covered, 15 minutes,
stirring occasionally.
Spoon mixture into a 13 � 9-inch baking dish. Evenly top casserole with
crushed tortilla chips and cheese. Bake, uncovered, 10 minutes or until
bubbly.
Source:
"Rag�"
T(Baking Time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 26035 0 0 0 457 0 3577 2887 0 0 0 0
Chile Corn Pudding
Recipe By :
Categories : Nat. Pork Producers Council Pudding
Side Dish

-------- ------------ --------------------------------
2 cups fresh corn kernels (from 6 ears)
OR
1 16-ounce can corn kernels -- drained
4 eggs
1 cup milk
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1 3 ounce can chopped green chilies -- drained
Preheat oven to 350�F. In large bowl, beat together all ingredients. Pour
into greased 6-cup souffle dish or casserole, bake for 45-40 minutes,
until knife inserted halfway between center and outer edge comes out
clean.
Serve warm or at room temperature.

Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 3357 0 2130706543 0 0 0 0 272 20197
Chili-Mac
Recipe By :
Categories : Beef National Pasta Assn.
Pasta

-------- ------------ --------------------------------
1 pound Elbow Macaroni, Rotini or other medium
1 pound lean ground beef
3 tablespoons olive oil
OR
3 tablespoons vegetable oil
1 28-ounce can tomatoes with juice
1 quart tomato juice
2 cups chopped onions
3 cloves garlic
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1 bay leaf
1 20-ounce can red kidney beans -- drained
Cook pasta according to package directions; drain. In a Dutch oven or

large skillet, brown beef in oil, stirring frequently. Add undrained
tomatoes, tomato juice, onions, garlic, salt and remaining seasonings.
Cover and simmer for 45 minutes. Stir in kidney beans. Cook for an
additional 30 minutes. Remove bay leaf.
Meanwhile, gradually add cooked pasta to the chili. Serve in bowls.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1
Nutr. Assoc. : 26044 9018 0 0 2130706543 2470 0 0 0 0 0 0 0 0 0 1236
Chococream Hazelnut Balls
Recipe By :
Categories : Candies Dundee Hazelnuts

-------- ------------ --------------------------------
1/2 cup finely chopped Oregon hazelnuts
1 cup vanilla cookie crumbs
1 cup powdered sugar
2 tablespoons cocoa
2 tablespoons corn syrup
1/4 cup cream
1/2 teaspoon vanilla
Combine all ingredients and mix well. The mixture should be moist to the
touch. Roll into balls about the size of a walnut. Roll in powdered sugar
or finely chopped hazelnuts. Store for at least 2 days in covered
container.
Source:
Yield:
"2 dozen balls"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 3677 5410 0 0 0 0 0
Chocolate Bunny Bread
Recipe By :
Holiday Snacks

-------- ------------ --------------------------------
DOUGH
3 1/4 cups all-purpose flour (3 1/4 to 3 3/4 cups)
2/3 cup sugar
1/3 cup unsweetened cocoa powder
3/4 teaspoon salt
2/3 cup milk
1/4 cup 1% milk -- cut up
1/4 cup water
1 egg
1 tablespoon pure vanilla extract
1/3 cup milk chocolate chips -- * see notes
OR
1/3 cup peanut butter chips
DECORATIONS -- (optional)
Jelly beans
Decorating icing
Carrot
To make dough: In large bowl, combine 1 cup flour, sugar, cocoa powder,
undissolved yeast and salt. Heat milk, butter and water until very warm
(120 to 130�F). Gradually add to dry ingredients; beat 2 minutes at medium
speed of electric mixer, scraping bowl occasionally. Add egg, vanilla and
1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.
With spoon, stir in enough remaining flour to make soft dough.

minutes. Cover; let rest 10 minutes.
Divide dough in half. For body, knead chocolate morsels into 1 half; form
into ball. Place on bottom end of greased large baking sheet; flatten to
make 5-inch round.
For head, remove 1/3 of remaining half; form into ball. Place on pan above
body; flatten slightly, pinching to attach. For nose, pinch off 1/2-inch
ball from remaining dough; place on center of head.
Divide remaining dough into 4 equal pieces; roll each to form 6-inch rope.
For arms, arrange 2 ropes across body; attach by tucking one end of each
under body.
Shape remaining ropes into ears; arrange above head. Attach by tucking one
end of each under head. Cover; let rise in warm, draft-free place until
doubled in size, about 30 to 45 minutes.
Bake at 350�F for 45 to 50 minutes or until done, covering with aluminum

foil after 20 minutes to prevent excess browning. Remove from pan; cool on
wire rack. Decorate as desired.
Source:
Yield:
"1 Bunny"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
NOTES : * Raisins can be substituted for milk chocolate morsels, if

desired.
Nutr. Assoc. : 0 14 0 0 26366 0 0 4098 0 0 5403 0 0 2130706543 0 0 767
2421 0
Chocolate Chip Muffin Tops
Recipe By :
Categories : Breakfast/ Brunch California Egg Commission

-------- ------------ --------------------------------
1 pound butter -- softened
2 cups granulated sugar
7 cups all purpose flour
22 ounces (weight) liquid or frozen whole eggs
OR
12 large California Fresh Eggs
7 teaspoons baking powder
1 teaspoon salt
1 quart buttermilk
2 pounds chocolate chips
Grease muffin top pans.
Cream butter and sugar together. Add eggs and beat until smooth.
Separately mix flour, baking powder and salt.
Gradually add dry ingredients and buttermilk and blend well.
Fold in chocolate chips.
Fill muffin cups with batter.
Bake 20-25 minutes.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 14 2130706543 0 26310 0 0 0 0
Chocolate Covered Words
Recipe By :
Sauces

-------- ------------ --------------------------------
1 7 1/2-ounce jar marshmallow cream
1/2 cup heavy whipping cream
12 ounces semisweet chocolate pieces
1/4 cup creamy peanut butter
Directions if you use a Microwave: Place marshmallow cream in 2-quart

microwave-safe bowl. Gradually stir in heavy cream; add chocolate pieces.
Microwave on HIGH 2 minutes; stir well. Add peanut butter and stir until
well blended. Pour into fondue pot or small chafing dish and keep warm
while serving.
Directions if you use the Oven: Place marshmallow cream in medium

saucepan. (Ask an adult to help supervise turning on the burner and
stirring.) Gradually stir in heavy cream. Add chocolate pieces. Stir
constantly over low heat until smooth. Remove from heat; add peanut butter
and stir until well blended. Pour into fondue pot or small chafing dish
and keep warm while serving.
______________________
To make Fondue Dippers

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

Lay sheets of wax paper on a flat surface (preferably on a cookie sheet).
While chocolate mixture is still warm and "fluid," scoop up a spoonful of
the mixture with a large serving spoon. Gently tilt the spoon over the wax
paper, slowly dribbling a stream of chocolate from the spoon onto the wax
paper. Move your hand as you pour to "write" in a stream of chocolate onto
the wax paper. You can spell out whole words or make individual letters
that can be arranged to form different words when they have cooled. Let
the poured "chocolate words" cool until hardened, or place in the
refrigerator to solidify. The words and letters should easily peel off the
wax paper when cooled. Enjoy! Now you can actually "eat your words"!
Description:
"We have a delicious creamy chocolate-peanut fondue recipe for you.
You can use it as a fondue dip to chocolate-coat your favorite fruits
and cakes, or use the warm liquid to spell out letters and words!"
Source:
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
NOTES : For Chocolate Fondue: Prepare recipe as directed; omit peanut

butter and add 1 teaspoon vanilla.
For Fondue: You will also need Fondue Dippers, kabob sticks or
long tooth-picks.
For Chocolate Words: You will need wax paper and several serving
spoons.
Nutr. Assoc. : 0 0 4886 5011
Chocolate Fluffernutter� Bars
Recipe By :
Categories : Cookies/ Bars/ Brownies Marshmallow Fluff�

-------- ------------ --------------------------------
1 7 1/2-ounce jar Marshmallow Fluff�
1/2 cup peanut butter
1 cup chopped roasted peanuts
3 cups Cheerios cereal
1 12-ounce package semisweet-chocolate pieces
Grease a 9 � 9- inch baking pan and set aside.

Place Marshmallow Fluff� and butter in a microwave safe bowl. Cook on
HIGH* 1 minute; stir and cook on HIGH* I minute more. Stir in peanut
butter; cook on HIGH* 1 more minute. (Or, combine Fluff� and butter in a
medium saucepan over medium-high heat, stirring constantly until Fluff�
boils. Stir in peanut butter and cook 1 minute.)
Combine Cheerios, peanuts and half of chocolate pieces in large bowl. Fold
in peanut butter-Fluff� mixture to coat. Turn into pan. Cover with waxed
paper or plastic wrap and press firmly into pan. Melt remaining chocolate
morsels. Spread on top of bars. Set aside to cool completely.
Source:
"Marshmallow Fluff�"
"http://www.marshmallowfluff.com"
Yield:
"12 Bars"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 2
Other Carbohydrates
NOTES : *Based on a 600-watt oven.

Nutr. Assoc. : 5776 222 26964 26041 279 4886
Chocolate Mint
Recipe By :
Categories : Beverages Stash Tea

-------- ------------ --------------------------------
6 Stash Peppermint tea bags
6 cups milk
6 tablespoons hot chocolate mix
Place Stash tea bags in bottom of pan. Add milk and heat to just under
boiling. Remove tea bags. Place one tablespoon chocolate in each mug and
pour one cup of hot minted milk over chocolate. Serve with fresh mint leaf
or peppermint stick candy.
Source:
"Stash Tea"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 5263 0 2729
Chocolate Peanut Butter Balls
Recipe By :

-------- ------------ --------------------------------
2 cups peanut butter
1 stick margarine
1 pound Big Chief powdered sugar
3 cups rice cereal
1 12-ounce package chocolate chips
1/2 block paraffin wax
Mix peanut butter and Big Chief powdered sugar. Mix well. Mix in rice
cereal. Make into balls. Melt chocolate and paraffin in double boiler. Dip
balls in chocolate and paraffin mixture. Let cool on waxed paper.
Description:
"A fitting treat after holiday meals!"
Source:
"Monitor Sugar"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 2980 0 0
Chopped BLT Salad Sandwich
Recipe By :
Categories : Burgers/ Sandwiches Florida Tomato Committee
Pork

-------- ------------ --------------------------------
1 pound fresh Florida tomatoes
4 round hard rolls -- (4-inch)
3/4 cup bottled creamy Caesar salad dressing -- divided
3 cups chopped iceberg lettuce
7 slices bacon -- cooked and crumbled (about 1/2 cup)
1/4 cup sliced green onions (scallions)
Preheat oven to 400�F. Use tomatoes held at room temperature until fully
ripe. Coarsely chop tomatoes (makes about 3 cups); place in a large bowl
and set aside.
Slice off the top of each roll; remove center of rolls and cut into small
cubes (makes about 3 cups). Place bread cubes on a cookie sheet; toast in
oven until golden, about 5 minutes, turning occasionally. Brush inside of
rolls with 2 tablespoons of the creamy dressing. Bake until lightly
toasted, about 5 minutes; set aside.
To the bowl with the tomatoes add lettuce, bread cubes, bacon, green
onions and remaining Caesar dressing; toss until well combined. Spoon into
toasted bread shells. Place tops of rolls overfilling; serve immediately.
Source:
"Florida Tomato Committee"
Yield:
"4 sandwiches"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2
NOTES : Consider the Chopped BLT Salad Sandwich� a recipe that updates one
of America's best-loved sandwiches by following the chopped salad
trend of the '90s. Finely chopped ripe, red tomatoes and lettuce
are mixed with crumbled bacon, toasted bread cubes and green
onions to form the classic sandwich filling. Then crusty hard
rolls are spread with Caesar dressing and toasted, allowing the
creaminess to sink in before the filling is placed inside.
Nutr. Assoc. : 3415 3670 2418 2672 0 20030
Cinnamon French Toast Sticks
Recipe By :
Eggs

-------- ------------ --------------------------------
48 slices bread -- 1" slices, trimmed
1 3/4 pounds liquid or frozen whole egg
OR
1 cup milk -- skim
1/2 teaspoon nutmeg -- ground
2 teaspoons cinnamon -- ground
2 tablespoons granulated sugar
Slice bread into 4" long pieces 1/2" thick.
Mix eggs with milk.
Blend spices with sugar.
Combine spice mixture with egg mixture.
Dip bread pieces into egg mixture then grill at 350 - 375 degrees F. for
2-3 minutes, turning so that toast is browned on all sides.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : Simple and delicious. Kids love breakfast finger food. Great with
syrup or apple sauce.
Nutr. Assoc. : 0 2130706543 0 26310 0 0 0 0
Cinnamon Popcorn Crunch
Recipe By :

-------- ------------ --------------------------------
3 quarts popped popcorn -- unsalted
1 6 1/2-ounce can salted mixed nuts
1 pound light brown sugar
1 cup light corn or maple syrup
1/2 cup water
2 teaspoons salt
1 1/2 teaspoons cinnamon
Mix popcorn and nuts in a large buttered bowl. Combine sugar, syrup,
butter or margarine, water, salt and cinnamon in saucepan. Heat slowly to
the boiling point, stirring until sugar melts. Cook to hard crack stage
(290-295 degrees Fahrenheit).
Pour syrup in a fine stream over popcorn and nuts. Stir until popcorn and
nuts are evenly coated with syrup. Spread out on large buttered surface or
waxed paper. Separate into bite-size portions with forks. Cool.
Source:
Yield:
"4 1/2 Quarts"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 2 1/2
Other Carbohydrates
Nutr. Assoc. : 2025 910 0 866 0 0 0 0
Cinnamon Rollie Pollie
Recipe By :
Eggs

-------- ------------ --------------------------------
24 slices bread -- leftover torn in 2" pieces
2 tablespoons cinnamon (if using cinnamon rolls omit)
22 ounces (weight) liquid or frozen whole egg
OR
3 quarts milk -- 2% or skim
2 tablespoons vanilla
Blend cinnamon and sugar, add eggs, milk and vanilla and mix well.
Pour over bread pieces and toss to coat.
Place in 3" deep 1/2 steam table pan. Let stand 20-25 minutes. Bake 35-40
minutes.
Let cool for at least 15 minutes.
Serve with low fat yogurt and fruit topping.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : A great way to use up stale or leftover pastries - use croissants,

cinnamon rolls, danish or bread.
Nutr. Assoc. : 0 385 0 2130706543 0 3218 0 0
Crab Calzone
Recipe By :Andrea, Cordova, Alaska

Categories : Alaska Seafood Marketing Inst. Cheese
Fish/ Seafood Main Dish

-------- ------------ --------------------------------
1 package hot roll mix
1 1/4 cups hot water
1 cup Ricotta cheese
1 cup grated Mozzarella cheese
1 8-ounce package cream cheese -- softened
1/2 pound crab meat
4 chopped green onions
1 clove garlic -- minced fine
1 small can chopped olives
1 tablespoon chopped parsley
OR
1 teaspoon dried parsley
In large bowl, combine flour mixture and yeast from hot roll mix. Stir in
water and oil until moistened. Turn dough out onto lightly floured
surface. With greased hands, shape into ball and knead dough 3 minutes or
until no longer sticky. Divide dough into 10 equal parts and cover loosely
with plastic wrap and cloth towel.
In medium bowl, combine remaining ingredients and mix well. On lightly

floured surface, roll each ball of dough to an eight inch circle. Spoon
1/3 cup filling over half of dough to within 1" of edge. Brush edge with
water. Fold dough in half over filling, press edges to seal and flute
decoratively. Place on greased cookie sheet, and brush with oil. Bake 400
for 25-30 minutes, or until brown.
Source:
T(Baking Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
NOTES : Variation: Turn the calzone from a main dish to an appetizer by

wrapping 1 tablespoon of the filling in fillo dough wrappers.
Nutr. Assoc. : 0 0 0 0 922 0 0 0 0 2678 0 0 2130706543
Cream Cheese and Jam Foldovers
Recipe By :

-------- ------------ --------------------------------
Master Sweet Dough
1/2 4-ounce package cream cheese
2 tablespoons sugar
ICING
1 cup powdered sugar -- sifted
5 teaspoons milk
1/2 teaspoon vanilla extract
In small bowl, combine cream cheese, softened and sugar; stir to blend.
Reserve. Roll dough to 16-inch square; cut into 16 (4-inch) squares. Place
1 rounded teaspoon cream cheese mixture in center of each square. Overlap
two opposite corners of each square over center of cream cheese mixture to
make triangle; pinch to sea
Place on two large greased baking sheets. Cover; let rise in warm,
Bake at 375�F for 15 minutes or until done; switch positions of sheets

halfway through baking for even browning. Remove foldovers from sheets;
cool on wire racks. Spoon about 1/2 teaspoon jam on open ends of each
foldover. Drizzle with Vanilla Icing (recipe follows).
____________________
VANILLA ICING
In small bowl, combine 1 cup powdered sugar, sifted, 4 to 5 teaspoons milk

and 1/2 teaspoon vanilla extract. Beat until smooth.
Source:
Yield:
"16 Foldovers"
- - - - - - - - - - - - - - - - - - -
Per serving: 49 Calories (kcal); 1g Total Fat; (23% calories from fat); trace
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Double Apricot-Nut Bread (Large Recipe)
Recipe By :
Snacks

-------- ------------ --------------------------------
1/2 cup water (70� to 80�F)
1 6-ounce jar apricot baby food (reserve 1 teaspoon)
2 tablespoons margarine or butter (softened)
3 cups bread flour
2 tablespoons dry milk
2 tablespoons sugar
1 1/2 teaspoons salt
1/4 teaspoon ground nutmeg (1/4 to 1/2 teaspoon)
2 teaspoons Fleischmann's� Rapid Rise yeast
1/2 cup quartered dried apricots
1/2 cup coarsely chopped toasted almonds
OR
1/2 cup chopped cashews
GLAZE
1/2 cup powdered sugar
Dash nutmeg
1 teaspoon apricot baby food
1 teaspoon milk
Measure all ingredients (except Glaze) exactly and place in bread machine
pan in the order that the bread machine manufacturer suggests, reserving 1
teaspoon of the baby food for Glaze. To measure flour, spoon into standard
dry-ingredient measuring cup and level with a knife. To measure liquids,
use transparent glass or plastic cups designed for measuring liquids;
check measurement at eye level.
Add apricots and almonds at the time of the raisin/nut beep or 10 to 15

minutes after kneading starts. For Panasonic/National machines, add
apricots and almonds during the rest following the first knead, about 20
to 25 minutes after the starting time.
Select regular or rapid bake cycle. Prepare Glaze (below); drizzle onto
cooled loaf.
____________________
Glaze: Combine 1/2 cup powdered sugar, dash of nutmeg, 1 teaspoon apricot
baby food and 1 teaspoon milk. Stir until smooth.
Source:
Yield:
"1 loaf"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : Prepare Regular Loaf if your bread machine recipes typically call
for 2 cups flour. Prepare Large Loaf if your recipes typically
call for 3 cups flour.
Nutr. Assoc. : 1582 1584 2394 2339 0 0 0 3620 5626 3090 20020 0 2130706543
0 0 0 0 1584 0
Double Apricot-Nut Bread (Regular Recipe)
Recipe By :
Snacks

-------- ------------ --------------------------------
1/3 cup water (70� to 80�F)
1 4-ounce jar apricot baby food (reserve 1 teaspoon)
1 tablespoon margarine or butter -- softened
2 cups bread flour
1 tablespoon dry milk
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon ground nutmeg (1/8 to 1/4 teaspoon)
1 teaspoon Fleischmann's� Rapid Rise yeast
1/3 cup quartered dried apricots
1/3 cup coarsely chopped toasted almonds
OR
1/3 cup cashews
GLAZE
Dash nutmeg
1 teaspoon apricot baby food
1 teaspoon milk
Measure all ingredients (except Glaze) exactly and place in bread machine
pan in the order that the bread machine manufacturer suggests, reserving 1
teaspoon of the baby food for Glaze. To measure flour, spoon into standard
dry-ingredient measuring cup and level with a knife. To measure liquids,
use transparent glass or plastic cups designed for measuring liquids;
check measurement at eye level.
Add apricots and almonds at the time of the raisin/nut beep or 10 to 15

minutes after kneading starts. For Panasonic/National machines, add
apricots and almonds during the rest following the first knead, about 20
to 25 minutes after the starting time.
Select regular or rapid bake cycle. Prepare Glaze (below); drizzle onto
cooled loaf.
____________________
Glaze: Combine 1/2 cup powdered sugar, dash of nutmeg, 1 teaspoon apricot
baby food and 1 teaspoon milk. Stir until smooth.
Source:
Yield:
"1 loaf"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : Prepare Regular Loaf if your bread machine recipes typically call
for 2 cups flour. Prepare Large Loaf if your recipes typically
call for 3 cups flour.
Nutr. Assoc. : 1582 1584 2394 2339 0 0 0 3620 5626 3090 20020 0 2130706543
0 0 0 1584 0
Double Blueberry Cookie Pie
Recipe By :
N.A. Blueberry Council Pies

-------- ------------ --------------------------------
1 18-ounce package refrigerated sugar cookie dough -- room temperature
1/3 cup all-purpose flour
3 cups fresh or frozen blueberries
3/4 cup sugar
3 tablespoons cornstarch
Dash salt
1 teaspoon lemon juice
1 cup heavy (whipping) cream -- whipped
Preheat oven to 350�F.
Spray a 9-inch pie pan and small cookie sheet with nonstick cooking spray.
In a small bowl combine sugar cookie dough and flour until mixed. Remove
about a quarter of the cookie dough; cover with plastic and refrigerate
for later use. With floured hands, press unrefrigerated dough into bottom
and sides of prepared pan. Place in freezer to firm up, about 15 minutes.
On a lightly floured surface with a floured rolling pin, roll out
refrigerated cookie dough 1/4-inch thick. With a floured cookie cutter,
cut out stars or other shapes; place on prepared cookie sheet. Bake cookie
dough pie crust until golden, about 11 minutes and stars for about 6
minutes. Cool on wire racks. Meanwhile, in a medium saucepan, combine 1
cup of the blueberries, the sugar, cornstarch and salt. Stir in 2/3 cup
water and the lemon juice. Over medium-high heat, bring to a boil. Boil,
stirring constantly, until mixture thickens, crushing blueberries. Stir in
remaining 2 cups blueberries; chill. Spoon blueberry mixture into cooled
cookie shell. Decorate with the star-shaped cookies and whipped cream.
Source:
Copyright:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 1/2
Fat; 3 1/2 Other Carbohydrates
NOTES : Double Blueberry Cookie Pie is as good as dessert gets. With its
readily available packaged sugar cookie dough crust and bounty of
blueberries, both cooked and fresh, it's a true-blue, all-American
dessert. Add a few dollops of whipped cream and patriotic pastry
stars to decorate, and set out plenty of forks.
Nutr. Assoc. : 0 0 3338 0 0 0 0 720
Doughnuts
Recipe By :
Categories : Breakfast/ Brunch Desserts

-------- ------------ --------------------------------
1/4 cup warm water (105� to 115�F)
1 package Fleischmann's� Active Dry Yeast
3/4 cup warm milk (105� to 115�F)
1/3 cup sugar
3 tablespoons butter or margarine -- softened
1 teaspoon salt
2 eggs
Vegetable oil -- for frying
VANILLA GLAZE
2 cups powdered sugar
1/3 cup milk
CHOCOLATE GLAZE
2 cups powdered sugar
1/3 cup milk
1/4 cup unsweetened cocoa
Place warm water in large, warm bowl. Sprinkle in yeast; stir until
dissolved. Add warm milk, sugar, butter, salt and 1 1/2 cups flour; blend
well. Stir in eggs and enough remaining flour to make soft dough. Knead on
lightly floured surface until smooth and elastic, about 6 to 8 minutes.
Place in greased bowl, turning to grease top. Cover; let rise in warm,
draft-free place until doubled in size, about 1 hour.
Punch dough down. Remove dough to lightly floured surface; roll to

1/2-inch thickness. Cut into shapes using a 2 1/2-inch doughnut cutter.
Reroll extra pieces of dough; cut into shapes. Place on two greased baking
sheets. Cover; let rise in warm, draft-free place until doubled in size,
about 1 hour.
Pour oil into large, heavy saucepan to 1-inch depth. Heat to 375�F. Handle
doughnuts as little as possible to prevent falling. Place two or three
doughnuts in oil. Cook about 1 minute on each side, until golden brown.
Drain on paper towels. Repeat with remaining doughnuts.
Dip warm doughnuts into Vanilla Glaze, or let doughnuts cool, then spread
with Chocolate Glaze. Drain on rack set over waxed paper.
Makes about 20 doughnuts.

____________________
VANILLA GLAZE: In small bowl, combine all ingredients. Beat until smooth.
CHOCOLATE GLAZE: Blend 1/4 cup unsweetened cocoa into Vanilla Glaze.
Source:
Yield:
"20 doughnuts"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 5472 26366 4138 0 0 0 14 0 0 0 0 0 0 0 0 0 0 0 0
Dreamy Bars
Recipe By :

-------- ------------ --------------------------------
COOKIE CRUST
1/2 cup soft butter or margarine
1/2 cup Big Chief brown sugar -- firmly packed
1 cup sifted all purpose flour
FILLING
2 eggs
1 cup Big Chief brown sugar -- firmly packed
1 teaspoon vanilla
1/4 teaspoon salt
1 teaspoon baking powder
1 3 1/2-ounce can flaked coconut
1 cup coarsely chopped walnuts or pecans
Preheat oven to 350 degrees.
Make the Cookie Crust: In a small bowl, cream butter and Big Chief brown
sugar, until smooth. With hands, work in flour until mixture is smooth.
Pat into bottom of a 13" � 9" ungreased pan. Bake 10 minutes or until
golden. Cool on wire rack.
Make the Filling: In a small bowl, beat eggs until light. Gradually beat
in Big Chief brown sugar. Add vanilla, flour, salt, and baking powder,
beating until combined. Stir in coconut and walnuts. Spread mixture evenly
over cooled crust. Bake 25 minutes or until golden and firm to the touch.
Cool. Cut into bars.
Description:
"A nutty crowd pleaser."
Source:
"Monitor Sugar"
Yield:
"30 Bars"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 5023 0 26379 0 0 0 0 0 14 0 0 2737 20187 0
Easter Basket with Decorated Easter Egg Rolls
Recipe By :
Holiday Rolls

-------- ------------ --------------------------------
2/3 cup plus 1 tablespoon sugar
2 teaspoons grated lemon peel
3/4 teaspoon salt
1 cup milk
1/2 cup water
3 eggs
1 egg white
1 cup sliced almonds -- lightly toasted
Frosting (recipe follows)
FROSTING
1 tablespoon milk (1 to 2 tablespoons)
Combine 2 1/2 cups flour, 2/3 cup sugar, undissolved yeast, lemon peel and
salt. Heat milk, water and butter until very warm (125� to 130�F). Butter
does not need to melt. Gradually add to dry ingredients; beat 2 minutes at
medium speed of electric mixer, scraping bowl occasionally. Add 3 eggs and
1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in 3/4 cup
nuts and enough remaining flour to make soft dough.

minutes. Cover; let rest on floured surface 10 minutes.
Reserve 1/4 of dough. Divide remaining dough into two pieces; roll each to
34-inch rope. Loosely twist ropes together. Place on large baking sheet
sprayed with cooking spray. Shape into circle; pinch ends to seal. Divide
remaining dough into 6 equal pieces; form into oval rolls. Place on
separate large baking sheet sprayed with cooking spray. Spray top of
wreath and rolls with cooking spray. Cover; let rise in warm, draft-free
place until doubled in size, about 30 to 45 minutes.
Beat egg white with 1 tablespoon water; brush on wreath. Sprinkle with
remaining sugar and almonds. Bake at 350�F for 15 to 20 minutes for rolls
and 35 to 40 minutes for wreath, or until done. Switch positions of sheets
after 8 to 10 minutes for even browning. Remove from sheets; cool on wire
racks. Frost rolls and decorate as desired.
Makes 1 basket and 6 rolls

____________________
Frosting: Combine 1 cup powdered sugar and 1 to 2 tablespoons milk. Beat

until smooth.
Source:
Yield:
"6 rolls"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 14 1440 26366 20084 0 0 0 0 0 0 0 2130706543 0 0 4138
Easter Chicks
Recipe By :
Holiday Snacks

-------- ------------ --------------------------------
DOUGH
1/2 cup sugar
1 tablespoon freshly grated lemon peel
3/4 teaspoon salt
3/4 cup evaporated milk (6 ounces)
1/2 cup water
1/3 cup butter or margarine (2/3 stick) -- cut up
2 eggs
Raisins
GLAZE
1 1/4 cups sifted powdered sugar
2 tablespoons evaporated milk (2 to 3 tablespoons)
1/2 teaspoon pure vanilla extract
To make dough: Combine 2 cups flour, sugar, undissolved yeast, lemon peel
and salt. Heat milk, water and butter until very warm (120� to 130�F);
stir into dry ingredients. Stir in eggs and enough remaining flour to make
soft dough. Knead on lightly floured surface until smooth and elastic,
about 4 to 6 minutes. Cover; let rest 10 minutes.
To shape: Divide dough into 18 equal pieces; roll to 10-inch ropes. Tie
each into knot, with one end slightly shorter than other. Place knots,
short ends up, 2 inches apart on 2 greased baking sheets. Pinch short end
of knot to form head and pointed beak.
Insert 2 raisins for eyes. With fingers, flatten long end of knot. With
sharp knife, make 4 to 5 cuts to form tail. Cover; let rise in warm,
draft-free place until almost doubled in size, about 20 to 30 minutes.
Bake at 375�F for 12 to 15 minutes or until golden brown, covering with

foil after 8 minutes to prevent excess browning. Remove from pans to wire
racks. Place racks over jelly roll pans or waxed paper; immediately brush
with glaze while warm.
____________________
To make glaze: In small bowl, combine all glaze ingredients; stir until
smooth.
Source:
Yield:
"18 Chicks"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
NOTES : * If desired, cover well with plastic wrap after shaping;

refrigerate 2 to 24 hours. When ready to bake, let stand,
uncovered, 10 minutes at room temperature. Bake and glaze as
directed.
Nutr. Assoc. : 0 14 0 26366 20084 0 3254 0 4098 0 0 0 0 0 3254 5403
Easter Egg Nest
Recipe By :
Holiday

-------- ------------ --------------------------------
1/3 cup sugar
2 teaspoons grated orange peel
1 teaspoon salt
3/4 cup water
1/3 cup milk
9 eggs
1/2 cup chopped almonds -- toasted
Food coloring
ORANGE ICING
2 tablespoons orange juice
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, orange
peel and salt. Heat water, milk and butter until very warm (120� to
130�F); stir into dry ingredients. Stir in 1 egg, almonds and enough
remaining flour to make soft dough. Knead on lightly floured surface until
smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured
surface 10 minutes.
Divide dough in half; roll each to 30-inch rope. Loosely twist ropes
together. Place twisted rope on large greased baking sheet; shape into
circle and pinch ends together to seal. Place 7 clean eggs, evenly spaced,
on dough, pressing between ropes in twist. Cover; let rise in warm,
Beat remaining egg with 1 tablespoon water; brush on dough (not on eggs).
Bake at 350�F for 30 to 35 minutes or until done. Remove from sheet; cool
on wire rack.
Brush eggs with food coloring. Drizzle bread with Orange Icing. Serve
promptly. Refrigerate any leftover eggs to preserve freshness.
____________________
ORANGE ICING: In small bowl, combine powdered sugar, sifted and 1 to 2

tablespoons orange juice. Stir until smooth.
Source:
Yield:
"1 Coffee cake"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat;
Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 0 0 0 0 0 0
Easy Hazelnut Candy Squares

Recipe By :

-------- ------------ --------------------------------
1 pound coating chocolate
1/2 cup raisins
1/2 cup coconut
3/4 cup roasted and chopped Oregon hazelnuts
3/4 cup toasted rice cereal
Melt chocolate in the top of a double boiler over hot tap water. (Not on
the stove!) Add remaining ingredients and stir to mix well. Pour into a 9
� 13-inch metal pan that has no coating in the pan. Chill until partially
set and then score into small squares. Return to refrigerator until hard.
Take out of the pan and break into scored pieces.
Source:
Yield:
"16 squares"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 2629 4680 0 3677 1252
Easy Sausage Pizza
Recipe By :
Categories : Nat. Pork Producers Council Pizza
Pork

-------- ------------ --------------------------------
1 package active dry yeast
2/3 cup warm water
2 teaspoons sugar
1 1/2 teaspoons cooking oil
1/2 teaspoon salt
2 cups all-purpose flour
Cornmeal
1 pound bulk pork sausage
2 large tomatoes -- peeled, seeded and chopped
1 tablespoon snipped parsley
1 teaspoon dried oregano -- crushed
1/4 teaspoon salt
1 1/2 cups shredded Mozzarella cheese
For crust, in a mixing bowl soften yeast in warm water. Stir in sugar,
oil, salt and 1 cup of the flour. Stir in the remaining flour. Turn out
onto a lightly floured surface; knead dough till smooth and elastic (6-8
minutes). Cover dough and let rest 10 minutes.
On a lightly floured surface roll dough into a 13-inch circle. Sprinkle

corn meal on a lightly greased 12-inch pizza pan. Transfer circle of dough
to pizza pan. Build up edges slightly. Bake in a 425�F oven for 10-12
minutes or till lightly browned.
In a large skillet cook sausage over medium-high heat till browned; drain.
In a saucepan cook chopped tomatoes over medium-high heat for 5 minutes;
drain. Stir in Parmesan cheese, parsley, oregano and salt. Spread tomato
mixture over crust. Sprinkle sausage and shredded Mozzarella cheese atop.
Return to the oven; bake for 10-12 minutes longer or until bubbly.
Source:
Yield:
"1 12-inch Pizza"
T(Cooking Time):
"0:25"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 5830 0 0 3394 0 0 0
Easy Sloppy Joes
Recipe By :
Categories : Beef Burgers/ Sandwiches
Rag�

-------- ------------ --------------------------------
1 pound extra-lean ground beef
1/4 cup chopped green bell pepper
2 cups Rag� Hearty Pasta Sauce
2 tablespoons sweet relish
8 sandwich rolls -- split and toasted
In a large skillet, thoroughly brown beef; drain fat. Add onion and green
pepper; saut� lightly. Add sauce, relish and chili powder. Simmer 15
minutes.
Serve on rolls.
Source:
"Rag�"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 3607 0 0 474 1247 0 26391
Easy Taco Pizza
Recipe By :
Categories : Nat. Pork Producers Council Pizza
Pork

-------- ------------ --------------------------------
1/2 pound ground pork
1/2 packet taco seasoning (2 tablespoons)
1 package pizza crust mix*
1 cup salsa
1 cup reduced-fat shredded Colby Jack cheese (4
ounces)
2/3 cup coarsely crushed low-fat tortilla chips
1 1/2 cups shredded lettuce
2 tablespoons sliced ripe olives -- optional
Cook ground pork with taco seasoning mix in large skillet over medium heat
for approximately 5 minutes or until pork is no longer pink.
Prepare pizza crust according to package directions. Spread crust evenly

on greased 12-inch pizza pan and top evenly with salsa. Sprinkle on taco
meat, cheese, and tortilla chips. Bake in 400�F oven for 18-22 minutes or
until crust is golden brown. Remove from oven, top with shredded lettuce
and olives and serve.
Source:
T(Cooking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2
NOTES : *May substitute homemade 12-inch pizza crust.

Nutr. Assoc. : 3623 5242 1681 0 971 25002 0 2130706543
Elephant Ears
Recipe By :
Snacks

-------- ------------ --------------------------------
1 1/4 cups sugar
1/2 teaspoon salt
1 package Fleischmann's� Active Dry or Rapid Rise
Yeast
1/2 cup water
1/4 cup plus 2 tablespoons butter or margarine
1 cup chopped pecans
2 teaspoons ground cinnamon
3/4 cup chopped or pitted dates -- snipped
In large bowl, combine 3/4 cup flour, 1/4 cup sugar, salt and undissolved
yeast. Heat water and 1/4 cup butter until very warm, 120� to 130�F.
Butter does not need to melt. Gradually add to dry ingredients; beat 2
minutes at medium speed of electric mixer, scraping bowl occasionally. Add
egg and 1/4 cup flour; beat at high speed 2 minutes, scraping bowl
occasionally. With spoon, stir in enough additional flour to make soft
to 6 minutes. Place in greased bowl, turning to grease top. Cover; let
rise in warm, draft-free place until doubled in size, about 1 hour. (With
Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10
minutes. Proceed with recipe.)
In small bowl, combine remaining sugar, pecans and cinnamon; reserve.
Punch dough down; turn out onto lightly floured surface. Roll dough to
12-inch square. Melt remaining butter; brush on dough. Sprinkle dates and
1 cup sugar mixture on dough. Roll up tightly as for jelly roll; pinch
seam to seal. Cut into 1-inch slices. Roll each slice to 6-inch circle
using remaining sugar mixture in place of flour on board; turn slices
during rolling to coat top and bottom with sugar mixture. Place on greased
baking sheets. Cover; let rise in warm, draft-free place until doubled in
size, about 30 minutes.
Bake at 375�F for 10 to 15 minutes or until golden brown. Cool on baking

sheets 5 minutes and remove to wire racks to cool completely.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1 1/2
Other Carbohydrates
Nutr. Assoc. : 14 0 0 26366 0 222 0 0 0 2662
English Cheddar Pizzas
Recipe By :

-------- ------------ --------------------------------
12 slices turkey bacon
1 cup finely chopped onion
3 English muffins -- split and toasted
1 cup shredded low-fat Cheddar cheese (4 oz.)
In a medium skillet, saut� turkey bacon until crisp; remove and set aside.
In same skillet, saut� onion until translucent; drain fat. Spoon 1 1/2
tablespoons pizza sauce on each toasted muffin half. Evenly top with
cheese, onion and bacon. Place on baking sheet and bake 15-20 minutes or
until cheese melts.
Source:
"Rag�"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 526 0 0 0 2538
Extra Onion Bagel Pizzas
Recipe By :
Vegetarian

-------- ------------ --------------------------------
6 onion bagels -- split and toasted
1 4-ounce container garlic and herb cheese spread
2 cups shredded Monterey Jack cheese (8 oz.)
1 cup sliced scallions
Place toasted bagel halves on baking sheet. Evenly spread herb cheese on
bagels. Top each with about 2 tablespoons pizza sauce. Sprinkle with
cheese and scallions. Bake 15 minutes or until cheese melts.
Source:
"Rag�"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 71 1034 0 916 4845
Fajita-Style Beef Wraps
Recipe By :
Categories : Beef Lawry's
Wrap Recipes

-------- ------------ --------------------------------
1/2 pound top sirloin steak
1 1.27-ounce package Lawry's Fajita Spices and Seasonings
1/2 cup chopped green bell pepper
1 cup thinly sliced red onion
1 8 3/4-ounce can garbanzo beans -- drained
1 tomato -- quartered and thinly sliced
8 large flour tortillas (burrito size) -- warmed to soften
OR
12 small flour tortillas (fajita or soft taco size) -- warmed to
soften
In small bowl, mix together oil and Fajita Spices and Seasonings; set
aside.
Pierce steak several times on each side with fork; spoon 1 teaspoon of
seasoning paste on each side of beef, spreading it all over surface. Set
aside remaining seasoned paste.
Cover and refrigerate steak for 30 minutes. Grill or broil meat until
desired doneness. Slice into thin strips. In large bowl, toss together
green pepper, onion, garbanzo beans, tomato, steak and remaining seasoned
paste; toss to thoroughly coat. Place 1/2 OR 1/3-cup food on each
tortilla; roll up and wrap in plastic wrap. Refrigerate until ready to
serve or transport to picnic.
Makes 8 large wraps or 12 small wraps
Description:
"Incredibly portable plus great flavors and textures make this
south-of-the-border recipe a picnic favorite!"
Source:
"Lawry's"
"http://www.lawrys.com/"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : Fillings may be prepared the night before, then wrapped in

tortillas the next day or at the picnic!
Nutr. Assoc. : 0 5242 0 0 4712 0 0 5918 0 2130706543
Fat-Free Honey Berry Milkshakes
Recipe By :
Categories : Ice Cream/ Frozen Yogurt Shakes

-------- ------------ --------------------------------
1 pint nonfat vanilla frozen yogurt
OR
1 pint nonfat vanilla ice cream
2 1/2 cups strawberries
OR
2 1/2 cups assorted berries
1/2 cup nonfat milk
1/4 cup honey
4 small mint sprigs
Combine all ingredients except mint sprigs in blender or food processor;

process about 30 seconds or until smooth. Pour into tall glasses. Garnish
with mint sprigs.
Source:
Yield:
"4 Cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 2130706543 0 25087 1436 0 2130706543 4938 0 4153
Fluffernutter� Shake
Recipe By :
Categories : Marshmallow Fluff� Shakes

-------- ------------ --------------------------------
1 cup chilled milk
2 tablespoons smooth peanut butter
2 large spoonfuls Marshmallow Fluff�
Into a blender container put milk, peanut butter and Marshmallow Fluff.
Blend 30 seconds or until smooth.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 2
Other Carbohydrates
Nutr. Assoc. : 4138 0 5776
Fresh Apple Pockets
Recipe By :
Fruit Snacks

-------- ------------ --------------------------------
CRUST
2 teaspoons sugar
1/2 teaspoon salt
2/3 cup water
1/3 cup butter or margarine -- cut up
FILLING
2 cups thinly sliced peeled apples (about 2
medium)
1/3 cup sugar
TOPPING
1 egg -- lightly beaten
1 tablespoon water
Additional sugar
To make crust: In large bowl, combine 1 cup flour, undissolved yeast, 2

teaspoons sugar and salt. Heat water and butter until very warm (120� to
130�F); butter does not need to melt. Stir into dry ingredients. Stir in
enough remaining flour to make soft dough. Knead on lightly floured
surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10
minutes.
To make filling: In medium bowl, combine apples, 1/3 cup sugar, 2

tablespoons flour and cinnamon; toss to coat evenly. Set aside.
Divide dough in half. Roll each to 10-inch square; cut into 4 (5-inch)
squares. Place about 1/4 cup filling onto center of each. Bring corners up
over filling; pinch together to seal. Transfer to greased large baking
sheet. Cover; let rise in warm, draft-free place until doubled in size,
about 20 to 40 minutes.
In small bowl, combine egg and water; brush onto tops of dough. Sprinkle
with sugar. Bake at 375�F for 20 to 25 minutes or until golden brown.
Remove from pan; cool on wire rack.
Source:
Yield:
"8 Pockets"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2
Nutr. Assoc. : 0 14 26366 0 0 0 0 0 2065 0 0 0 0 0 0 0
Fresh Tomato Confetti Pizza
Recipe By :
Categories : Florida Tomato Committee Pizza
Vegetarian

-------- ------------ --------------------------------
1 package refrigerated prepared pizza dough
1/2 cup pizza sauce
2 medium ripe, red tomatoes -- washed and cored
1/3 cup fresh mushrooms -- washed
1 green pepper -- washed and cored
1 10 ounce package frozen whole corn kernels -- thawed
1 tablespoon fresh oregano -- washed, dried and snipped into tiny bits
with the shears
1 cup Mozzarella -- grated
Preheat oven to 400 degrees. Make sure the rack is in the center of the
oven.
On a cutting board, dice tomatoes, mushrooms and green pepper with a

utility knife.
Remove pizza dough from package, (following the directions on the

package), and place on cookie sheet. With oven mitts on, place in oven and
bake 3 to 4 minutes.
Remove from oven, wearing oven mitts, and place on a heatproof surface.
Spread the pizza sauce on the dough with a spatula. Scatter the tomatoes,
mushrooms, green pepper, whole corn kernels and oregano on top of the
sauce. Sprinkle Mozzarella on top.
Wearing oven mitts, place pizza in center of oven and bake for 8 to 10
minutes, or until the crust is nicely browned. Remove from the oven,
wearing mitts, and let cool 3 to 5 minutes on a heatproof surface, then
cut with the serrated knife and serve.
Serves 6-8
Description:
"Colorful vegetables make this pizza fun to prepare and good to eat!"
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 4519 0 26093 3386 0 2873 0 922
Frozen Hot Chocolate Shake
Recipe By :

-------- ------------ --------------------------------
1 cup chilled milk
2 tablespoons unsweetened cocoa
6 ice cubes
Into blender container put chilled milk, unsweetened cocoa, Marshmallow

Fluff� and ice cubes. Blend 30 seconds or until smooth. Garnish with
grated chocolate.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 4138 0 5776 0

Fruit 'n Nut Snack Bread
Recipe By :
Snacks

-------- ------------ --------------------------------
1/4 cup sugar
1 teaspoon salt
1/2 cup milk
1/2 cup water
1/2 cup chopped dried apricots -- * see note
1/2 cup chopped almonds or pecans -- toasted
Powdered sugar -- optional
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and
salt. Heat milk, water and butter until very warm (120� to 130�F); stir
into dry ingredients. Stir in dates, apricots, almonds and enough
smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured
surface 10 minutes.
Roll dough to 12-inch circle or 10- � 15-inch rectangle. Place on greased

12-inch pizza pan or large baking sheet. Cover; let rise in warm,
draft-free place until light, about 15 to 30 minutes.
Bake at 400�F for 15 to 20 minutes or until done. Remove from pan and cool
on wire rack. If desired, sift powdered sugar on top. Cut into wedges or
strips to serve.
Source:
Yield:
"1 (12") Round flat bread"
- - - - - - - - - - - - - - - - - - -
NOTES : * Dried cherries, cranberries or blueberries can be substituted

for apricots.
TIPS:
* To measure liquid, pour into transparent liquid-ingredient
measuring cup; read measurement at eye level.
* To measure flour, spoon into standard dry-ingredient measuring
cup; level with straight-edged knife.
Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 20020 0
Fruit Fluff� Shake
Recipe By :

-------- ------------ --------------------------------
1 cup chilled fruit juice (orange, cranberry,
grape, apricot nectar)
3 ice cubes
Into blender container put chilled fruit juice, Marshmallow Fluff� and ice
cubes. Blend 30 seconds or until smooth.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 1006 5776 0
Fruited Snack Bread
Recipe By :
Snacks

-------- ------------ --------------------------------
1/2 cup raisins
1/2 cup snipped apricots
1/2 cup chopped walnuts
3 tablespoons sugar
1 teaspoon salt
1/2 cup milk
1/2 cup water
Confectioners' sugar
In large bowl, combine 2 1/2 cups flour, raisins, apricots, nuts, sugar,
salt and undissolved yeast. Heat milk, water and butter until very warm
(125� to 130�F); stir into dry ingredients. Mix in enough reserved flour
to make stiff dough. Knead on lightly floured surface until smooth and
elastic, about 5 minutes. Cover; let rest 10 minutes.
Roll dough to 10- � 15-inch rectangle or to 12-inch circle. Place on

greased baking sheet or pizza pan. Bake at 400�F for 20 minutes or until
done. Remove from pan and cook on wire rack. Makes 1 (10- � 15-inch)
focaccia. Top with sifted confectioners' sugar. Cut into strips, squares
or wedges. Top with whipped cream cheese or creamy peanut butter, if
desired.
Source:
Yield:
"1 Focaccia"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 2079 0 0 0 26366 0 0 0 0
Gingerbread Snack Sticks
Recipe By :
Snacks

-------- ------------ --------------------------------
1/2 cup warm water (105� to 115�F)
2 packages Fleischmann's� Active Dry Yeast
1 cup warm milk (105� to 115�F)
2/3 cup firmly packed dark brown sugar
2 eggs -- beaten
1/4 cup molasses
1 1/4 teaspoons ground ginger
1/4 teaspoon ground cloves
Lemon Icing (recipe follows)
LEMON ICING
1 cup confectioners' sugar -- sifted
1 teaspoon butter or margarine -- softened
1 tablespoon lemon juice (1 to 2 tablespoons)
Place warm water in large warm bowl. Sprinkle in yeast; stir until
dissolved. Add milk, sugar, eggs, molasses, butter, salt, ginger,
cinnamon, cloves and 2 cups flour; blend well. Mix in enough additional
flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 8

minutes. Place in greased bowl, turning to grease top. Cover; let rise in
warm, draft-free place until doubled in size, about 1 hour.
Punch dough down; knead in dates. Divide dough in half; divide each half
into 12 equal pieces. Roll each piece to 6-inch stick. Place sticks on
greased baking sheets. Cover; let rise in warm, draft-free place until
doubled in size, about 1 hour.
Bake at 375�F for 20 minutes or until done. Cool on wire racks. If

desired, frost with Lemon Icing.
____________________
Lemon Icing: In small bowl, combine 1 cup sifted confectioners' sugar, 1

teaspoon softened butter or margarine and 1 to 2 tablespoons lemon juice;
blend until smooth.
Source:
Yield:
"24 Rolls"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 5472 26366 4138 20142 0 0 0 0 0 0 0 14 0 2130706543 0 1191

0 797
Halloween Owl Bread
Recipe By :
Holiday Snacks
-------- ------------ --------------------------------
3/4 cup packed dark brown sugar
1 1/2 teaspoons ground cinnamon
1 cup plus 1 tablespoon water
2/3 cup solid packed pumpkin
1/4 cup butter or margarine -- cut up
1 egg white -- beaten
4 raisins
Wheat germ or unprocessed bran
In large bowl, combine 2 cups flour, undissolved yeast, brown sugar, salt,
cinnamon and allspice. Heat 1 cup water, pumpkin and butter until very
warm (120� to 130�F); add to dry ingredients. Beat 2 minutes at low speed
of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2
minutes at high speed. With spoon, stir in enough remaining flour to make
soft dough.

minutes. Place in greased bowl, turning to grease top. Cover; let rise in
warm, draft-free place until doubled in size, about 40 to 60 minutes.
Punch down dough. Divide dough in half; reserve one half for second owl.
Divide remaining dough half into 2 equal pieces; shape one into 7 � 5-inch
oval. Place on greased baking sheet for body.
Divide remaining dough in half; shape one into smooth (4-inch diameter)
ball; place above body for head. Remove 1/4 of remaining dough piece;
divide again in half and roll into balls. Place balls above head for ears;
pinch tops to make pointed ears.
Divide remaining dough in half; roll to 6-inch ropes. Place one rope on
each side of body for wings. With sharp knife, cut 2 (3/4-inch diameter)
circles on head for eyes. Press 1 raisin in center of each circle. Repeat
with reserved dough to make second owl. Cover; let rise in warm,
With scissors, make one snip in "V" shape on faces for beak. Make one snip
on each ear and several snips on wings for feathers. Recut eyes if needed.
Brush owls with egg white mixture. Sprinkle wheat germ on ovals (body)
only. Bake at 375�F for 20 minutes or until done. Remove from pans; cool
on wire racks.
Source:
Yield:
"2 Owls"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 14 26366 0 0 0 0 1582 1216 0 0 0 0
Ham and Cheese Breakfast Loaf
Recipe By :
Categories : Breads Breakfast/ Brunch
Fleischmann's Yeast

-------- ------------ --------------------------------
DOUGH
1 tablespoon sugar
1 teaspoon salt
1 cup very warm water (120� to 130�F)
2 tablespoons Dijon-style mustard
2 tablespoons mayonnaise
12 ounces sliced fully-cooked lean ham
8 ounces sliced sharp Cheddar or Swiss cheese
TOPPING
1 egg -- lightly beaten
Sesame seeds
To make dough: In large bowl, combine 1 1/2 cups flour, undissolved yeast,
sugar and salt. Stir water and butter into dry ingredients. Stir in enough
smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
Combine mustard and mayonnaise; reserve.
To shape: On lightly floured surface, roll dough to 14 � 10 inches.

Transfer to greased large baking sheet. Evenly layer 1/3 ham slices, 1/2
cheese slices and 1/2 mustard mixture on center third length of dough.
Repeat with 1/3 ham slices, remaining cheese slices and mustard mixture.
Top with remaining ham. Make cuts from filling to dough edges at 1-inch
intervals along sides of filling.
Alternating sides, fold strips at an angle across filling. Pinch both ends
to enclose filling. Cover; let rise in warm, draft-free place until
Brush with egg; sprinkle with sesame seed. Bake at 400�F for 30 to 35
minutes or until done. Remove to wire rack. Makes 12 slices. Serve warm.
Source:
Yield:
"1 Loaf"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 14 26366 0 0 3728 0 0 0 708 5231 0 0 0 0
Ham and Pineapple Pizza Snacks
Recipe By :
Categories : Appetizers/ Snacks Nat. Pork Producers Council
Pizza Pork

-------- ------------ --------------------------------
1 7 1/2-ounce package refrigerated biscuit dough
1/4 cup pizza sauce
2/3 cup diced ham
2/3 cup canned pineapple tidbits -- drained
2/3 cup shredded Mozzarella cheese
Spray cookie sheet with nonstick vegetable spray. Separate biscuits and
flatten on cookie sheet, leaving space between so edges do not touch.
Spread one teaspoon of pizza sauce on each biscuit. Top each biscuit with
one tablespoon of diced ham, one tablespoon pineapple and one tablespoon
shredded cheese.
Bake in 400�F oven for 8-10 minutes or until biscuits are light brown and
cheese is melted.
Source:
Yield:
"10 pizza snacks"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : For added fun: Invite each child to make his/her own pizza snack
on a square of heavy duty aluminum foil sprayed with nonstick
vegetable spray. Place foil squares on a cookie sheet before
baking.
Nutr. Assoc. : 450 0 3653 27017 0
Handi Apple Pies
Recipe By :
Nat. Pork Producers Council Pies

-------- ------------ --------------------------------
FILLING
2 cups peeled, cored and chopped apples
1/3 cup sugar
2 tablespoons apple butter
2 tablespoons flour
1/4 teaspoon cinnamon
PASTRY
2 cups flour
1/8 teaspoon allspice
2 tablespoons apple butter
2/3 cup ice water
Heat oven to 375�F. Combine apples, sugar, apple butter. Add combined
flour and spice to apple mixture. Set aside.
In medium bowl, mix together flour and allspice. With pastry blender, cut
in butter until mixture resembles coarse crumbs. Blend water into apple
butter. Using fork, gradually stir water mixture into dry ingredients,
mixing until moistened. Shape into ball.
On lightly floured surface, with rolling pin, roll into 16-inch circle,
1/8-inch thick. With cookie cutter or 5-inch saucepan lid, cut into 8
circles. Equally portion fruit mixture onto half of each circle; fold in
half, pinching dough to seal edges. Bake on an ungreased cookie sheet at
375�F for 20-25 minutes, or until lightly browned. Serve warm.
Source:
T(Cooking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 4435 0 0 0 0 0 0 0 0 0 0 0
Hazelnut Fudge Sauce
Recipe By :
Categories : Dundee Hazelnuts Sauces

-------- ------------ --------------------------------
1 2/3 cups undiluted evaporated milk
2 cups sugar
3 squares unsweetened chocolate
1 teaspoon vanilla
1/2 cup roasted and chopped Oregon hazelnuts
Mix evaporated milk, sugar and chocolate in saucepan. Bring to boil over
medium heat. Cook 5 minutes, stirring vigorously. Remove from heat. Add
vanilla. Beat with rotary beater or wire whip for 1 minute; add hazelnuts.
Serve hot or cold on ice cream.
Source:
Yield:
"4 1/4 cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 3254 0 0 0 3677
Hazelnut Heaven
Recipe By :
Categories : Desserts Dundee Hazelnuts

-------- ------------ --------------------------------
1 cup chopped Oregon hazelnuts
6 eggs
3/4 cup sugar
1/2 cup flour
1 cup whipping cream
Beat eggs; add sugar. Combine with hazelnuts and flour. Bake at 350� in
flat pan until golden brown. When cool, spread whipping cream, then roll
into a roll. Keep frozen.
Source:
Yield:
"3 1/4 cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 3677 0 0 0 0
Hazelnut Pie Bars
Recipe By :

-------- ------------ --------------------------------
1 cup all-purpose flour
1/2 cup uncooked oatmeal
1/4 cup light brown sugar -- packed
1/2 cup butter
4 eggs
3/4 cup honey
1 cup roasted and coarsely chopped Oregon
hazelnuts
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup light brown sugar -- packed
1 tablespoon flour
Combine first three ingredients; cut in butter with pastry blender until
mixture resembles coarse crumbs. Press mixture into greased 12 � 8 �
2-inch pan. Bake at 350� for 15 minutes. Beat eggs slightly; add remaining
ingredients, blend well. Pour over partially baked crust. Bake at 350� for
about 25 minutes. Cool to room temperature and cut into bars.
Source:
Yield:
"16 bars"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 970 0 0 3218 0 3677 0 0 0 0
Hazelnut Surprise Balls
Recipe By :

-------- ------------ --------------------------------
1 1/2 cups roasted Oregon hazelnuts
3 squares unsweetened chocolate -- grated
1 1/4 cups powdered sugar
Reserve 1/2 cup hazelnuts (36 whole nuts). Grind or finely chop the
remaining nuts. Combine butter and grated chocolate; stir in finely
chopped nuts and powdered sugar. Blend. Form into balls with a whole
hazelnut in the center. Roll each ball in additional ground hazelnuts or
powdered sugar and chill.
Source:
Yield:
"36 candies"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 3677 0 0 0

Hazelnut/Caramel Apple Pizza
Recipe By :
Categories : Desserts Dundee Hazelnuts

-------- ------------ --------------------------------
CRUST
1 1/2 cups white flour
1 cup roasted Oregon hazelnuts
1/3 cup sugar
1/4 teaspoon salt
1/2 cup chilled butter -- cut into 1/2-inch pieces
1 tablespoon water -- optional
TOPPING
1 cup chocolate chips -- divided
1 tablespoon butter
3 medium apples -- peeled and thinly sliced
12 Kraft caramels
1 tablespoon water
3/4 cup roasted and coarsely chopped Oregon
hazelnuts
Food Processor Method: Place flour, hazelnuts, sugar and salt in work bowl
fitted with metal blade. Process for about 30 seconds or until hazelnuts
are finely chopped. Add butter and process for about 15 seconds or until
butter is the size of coarse meal. Add water and process for several
seconds until mixture holds together when a small amount is pressed
between fingers.
Hand Method: Finely chop hazelnuts in nut chopper or grinder. Combine with
flour, sugar and salt. With pastry blender, cut in butter until size of
coarse meal. Add water and toss with fork until mixture holds together
when a small amount is pressed together.
Assembly: Press mixture evenly into a 12-inch round pizza pan. Bake in
350� oven for 15 to 20 minutes or until edges are golden and center is
firm. Remove from oven and immediately sprinkle with 3/4 cup of chocolate
chips. Let stand several minutes until melted. Spread melted chocolate
evenly over crust. Chill.
Melt butter in large skillet. Saut� apples until tender. Toss apples with
brown sugar and cinnamon. Cool to room temperature.
In the meantime, place caramels and water in top half of double boiler
over simmering water. Stir until caramels are melted and smooth. Melt
remaining chocolate in microwave or double boiler.
Spread apples evenly over chilled crust. Sprinkle with coarsely chopped
hazelnuts. Drizzle with caramel sauce and melted chocolate. Chill until
chocolate is firm. Slice with pizza cutter.
Servings 8 to 12 servings.
Source:
Yield:
"1 pizza"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 1/2 Fat;
Nutr. Assoc. : 0 0 3677 0 0 222 0 0 0 2633 0 30 0 0 251 0 3677 0
Honey Blondies
Recipe By :

-------- ------------ --------------------------------
1 cup honey
1 egg
1/2 cup semi-sweet chocolate chips
1/2 cup chopped toasted pecans
In medium bowl, cream honey and butter until light and fluffy. Beat in egg
and vanilla. Add flour and baking powder; mix until combined. Fold in
chocolate chips and pecans. Spread batter into greased 9 � 9-inch square
baking dish. Bake at 350�F for 40 minutes, or until wooden pick inserted
near center comes out clean. Allow to cool completely. Cut into squares.
Source:
Yield:
"16 Squares"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 222 0 0 14 0 4886 20148
Honey Bunnies
Recipe By :
Holiday Snacks

-------- ------------ --------------------------------
Yeast
1 teaspoon salt
2/3 cup evaporated milk
1/2 cup water
1/2 cup honey
2 eggs
Honey Glaze
Raisins
HONEY GLAZE
1/2 cup honey
1/4 cup butter
In large bowl, combine 1 1/2 cups flour, undissolved yeast and salt. Heat
evaporated milk, water, honey and butter until warm (105� to 115�F).
Butter does not need to melt. Gradually add to dry ingredients; beat 2
minutes at medium speed of electric mixer, scraping bowl occasionally. Add
eggs and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowl
occasionally. With spoon, stir in enough remaining flour to make soft
dough. Place in greased bowl, turning to grease top. Cover tightly with
plastic wrap; refrigerate for 2 to 24 hours.
Remove from refrigerator; punch dough down. Remove to lightly floured

surface. Divide dough into 15 equal pieces. Roll each to 20-inch rope.
To make bunnies, divide each rope into: 1 (12-inch), 1 (5-inch), and 3

(1-inch) strips. Coil 12-inch strip to make body; coil 5-inch strip to
make head. Attach head to body; pinch to seal. Shape remaining 3 strips
into ears and tail and attach to body and head; pinch to seal. Place
bunnies on two large greased baking sheets. Cover; let rise in warm,
Bake at 375�F for 12 to 15 minutes or until golden brown; switch positions

of sheets halfway through baking time for even browning. Remove from
sheets to wire racks. Brush with Honey Glaze while warm. Insert raisins
for eyes. Brush again with glaze before serving, if desired.
____________________
HONEY GLAZE: In small saucepan, combine 1/2 cup honey with 1/4 cup butter.
Cook over low heat until melted, stirring occasionally.
Source:
Yield:
"15 Bunnies"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 14 26366 0 0 0 0 0 0 0 0 0 0 0
Honey Frozen Yogurt
Recipe By :
Categories : Desserts Ice Cream/ Frozen Yogurt

-------- ------------ --------------------------------
2 cups 2% low-fat milk
3/4 cup honey
Dash salt
2 eggs -- beaten
2 cups plain low-fat yogurt
1 tablespoon vanilla
Heat milk in large saucepan over medium-low heat. Do not boil. Stir in
honey and salt. Pour small amount of milk mixture into eggs; return to
remaining milk mixture in saucepan. Cook and stir over medium-low heat 5
minutes or until mixture coats back of wooden spoon. Do not boil. Remove
from heat and cool completely. Stir in yogurt and vanilla. Refrigerate
until cold. Turn into 13 � 9 � 2-inch metal pan. Freeze until firm,
stirring every 20 to 30 minutes or freeze in ice cream maker according to
manufacturer's directions.
Source:
Yield:
"1 Quart"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 3 1/2
Other Carbohydrates
Nutr. Assoc. : 4039 0 0 0 4522 0
Honey Gingerbread Cookies
Recipe By :

-------- ------------ --------------------------------
1 1/2 cups honey
1 egg
2 teaspoons baking powder
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 teaspoon ground cloves
In large bowl, cream honey and butter until light and fluffy. Beat in egg.
Add flour, baking powder, cinnamon and cloves; mix until combined. Wrap
dough in plastic wrap and refrigerate for at least 2 hours. When dough is
chilled, divide dough in half; return one half to refrigerator. Dust work
surface and dough with flour. Roll out dough to 1/4-inch thick. Cut into
desired shapes using cookie cutters; transfer to well-greased baking
sheet. Bake at 350�F for 10-12 minutes. Remove cookies from sheet and cool
on wire rack. Repeat with remaining dough.
Makes about 3 dozen cookies
Source:
Yield:
"36 Cookies"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Honey Shake It Up
Recipe By :
Shakes The National Honey Board

-------- ------------ --------------------------------
1 1/2 cups milk
1 1/2 cups strawberries -- sliced
1 cup vanilla yogurt
1/4 cup honey
5 ice cubes
Combine all ingredients except ice cubes in a blender and blend until
thick and creamy. Add ice cubes one at a time and blend until smooth.
Source:
Yield:
"4 1/4 cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
Honey-Kissed Chocolate Drop Cookies
Recipe By :

-------- ------------ --------------------------------
1 cup honey
1 cup unsweetened cocoa powder
Rainbow candy sprinkles
Chocolate candy kisses
In medium bowl, cream honey and butter until light and fluffy. Beat in
flour, cocoa powder and baking soda. Pour rainbow sprinkles into separate
bowl. With hands, shape dough into 1-inch balls. Drop balls into rainbow
sprinkles and roll gently to coat. Place balls on well-greased baking
sheet and gently press one chocolate kiss into center of each cookie. Bake
at 350�F for 10 minutes. Do not overbake. Remove cookies from sheet and
cool on wire rack.
Source:
Yield:
"36 Cookies"
T(Baking time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 0 222 0 0 0 0 0
Honey-Mustard Chicken with Fettuccine
Recipe By :
Poultry

-------- ------------ --------------------------------
18 ounces Fettuccine -- uncooked, broken in half
1 pound skinless, boneless chicken breasts -- sliced in half
crosswise
1 large red onion -- sliced into 1/2-inch-thick rounds
1 tablespoon Dijon mustard
2 tablespoons honey
2 tablespoons flour
1 14 1/2-ounce can low-sodium chicken broth -- divided
1/2 cup chutney
2 tablespoons white wine vinegar
1 1/2 tablespoons chopped parsley
1 bunch scallions -- chopped
Prepare pasta according to package directions; drain.
Preheat broiler. Lay the chicken breasts and onions out on a large cookie
sheet. Stir together the mustard and honey and brush it over the chicken
and onions. Broil until the chicken is firm and cooked through, about 6
minutes on each side.
In a small bowl, stir together the flour and 1/4 cup of the chicken broth.
In a saucepan, bring the remaining chicken broth to a boil. Whisk in the
flour mixture and stir until thick. Remove from heat and stir in the
chutney, vinegar and parsley.
When chicken is done, slice it and coarsely chop the onion. Toss with the
pasta and sauce and sprinkle with scallions. Set 5 cups aside in the
refrigerator and serve the remainder immediately.
Serves 4 with leftovers or 8 total.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat;
Nutr. Assoc. : 3274 9208 0 0 0 0 0 0 0 0 0
Honey-Pecan Pork Cutlets
Recipe By :
Categories : Main Dish Pork
Swift & Company

-------- ------------ --------------------------------
1 pound boneless Armour Trim & Tender Pork cutlets -- 1/4 in.
thick
1/2 cup all-purpose flour
3 tablespoons butter -- divided
1/4 cup honey
1/4 cup chopped pecans
Dredge cutlets in flour, shaking off excess. Heat one tablespoon butter in
heavy skillet over medium heat. Add cutlets and brown on both sides, about
5-6 minutes. Stir together remaining tablespoon butter, honey, and pecans,
add to skillet, stir gently. Cover and simmer gently for 7-8 minutes.
Remove cutlets to serving platter, pour sauce over.
Source:
"Swift & Company"
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 1239 0 0 0 0
Ice Cream with Cherries
Recipe By :
Fruit Ice Cream/ Frozen Yogurt

-------- ------------ --------------------------------
Use cherry pie filling and topping to top scoops of vanilla ice cream or
frozen yogurt.
Description:
"A delicious, easy dessert any time of year."
Source:
- - - - - - - - - - - - - - - - - - -
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein;
0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Carbohydrates
Nutr. Assoc. :
Iron Skillet Spaghetti
Recipe By :
Categories : Beef Main Dish
National Pasta Assn. Pasta

-------- ------------ --------------------------------
1 pound spaghetti or linguine -- uncooked
1 1/2 pounds ground beef
1 large onion -- minced
1 large clove garlic -- minced
1 28-ounce can crushed tomatoes
2 teaspoons dried oregano
1/4 cup fresh parsley -- finely chopped
2 cups low-fat Cheddar cheese -- grated
Prepare pasta according to package directions; drain. Brown beef in large

skillet, drain and set aside. Preheat oven to 350�F. In skillet, saut�
onion and garlic in oil. Return beef to skillet and add tomatoes, oregano
and parsley. Simmer 10 minutes. Add pasta and 1 cup of cheese to simmering
tomato mixture; stir. Cover mixture with remaining cheese. Bake for 30
minutes or until top is crispy.
Serves 4-6
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 1405 0 0 0 0 0 0 0 2538
It's the Berries Pork Chops
Recipe By :
Pork

-------- ------------ --------------------------------
4 boneless pork chops -- 1-inch thick
Olive oil
1 tablespoon brown sugar
1 1/2 teaspoons cornstarch
1 tablespoon butter
1/2 cup cran-raspberry juice
2 tablespoons balsamic vinegar
1/2 cup seedless raspberry jam
Heat a large heavy skillet over medium-high heat. Brush each chop lightly
with olive oil and cook chops for 9-10 minutes, turning occasionally,
until evenly browned on both sides and just done. Remove chops to a
serving platter; keep warm.
In a small bowl combine brown sugar, cornstarch, cinnamon and nutmeg. Melt
butter in skillet and stir in brown sugar mixture. Add juice and vinegar.
Cook, stirring constantly, until sauce thickens. Stir in jam; cook and
stir for 1 minute more. Spoon sauce over chops.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 2
Other Carbohydrates
Nutr. Assoc. : 887 2130706543 0 0 0 0 0 2933 0 4684
Jam Rolls
Recipe By :
Rolls Snacks

-------- ------------ --------------------------------
2 tablespoons sugar
1 teaspoon salt
1/2 cup water
1/2 cup milk
1 egg
2 tablespoons jam or preserves -- any flavor
ICING
1 cup sifted powdered sugar
5 teaspoons milk
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and
salt. Heat water, milk and butter until very warm (120� to 130�F); stir
into dry ingredients. Stir in egg and enough remaining flour to make soft
to 6 minutes. Cover; let rest on floured surface 10 minutes.
Divide dough into 12 equal pieces. Roll each to 15-inch rope. Loosely coil
each rope and tuck end under roll. Place on large greased baking sheet.
Cover; let rise in warm, draft-free place until doubled in size, about 20
to 40 minutes.*
With thumb, press indentation in center of each roll; fill with 1/2
teaspoon jam. Bake at 400�F for 15 minutes or until done. Remove from
baking sheet and cool on wire rack. Drizzle with Powdered Sugar Icing.
____________________
Powdered Sugar Icing: In small bowl, combine sifted powdered sugar, 4 to 5

teaspoons milk and vanilla extract. Stir until smooth.
Source:
S(internet address):
Yield:
"12 Rolls"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : *TIP: To create a warm place for rising, place a large shallow pan
on counter. Half-fill pan with boiling water. Place baking sheet
over pan; let rolls rise 20 minutes, until doubled in size.
Proceed with recipe.
Nutr. Assoc. : 14 0 26366 0 0 0 0 0 761 0 0 0 0 0
Just Peachy Ham Roll-Ups
Recipe By :
Pork

-------- ------------ --------------------------------
8 ham slices -- thin
1/4 cup orange juice -- fresh
1/2 cup peach preserves
1/2 cup honey
Dash cloves -- ground
Roll each ham slice into a tight roll. Stick with toothpicks. Place in
shallow baking dish.
Combine remaining ingredients in a small pan. Heat just until well

combined and syrup-like. Spoon sauce over each ham roll. Bake at 350�F for
about 20 minutes. Baste frequently with sauce.
To serve, portion two rolls on each plate and spoon sauce across the
center of the rolls.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Kaleidoscope Honey Pops
Recipe By :
Categories : Frozen Fruit

-------- ------------ --------------------------------
2 1/4 cups water
3/4 cup honey
3 cups assorted fruit -- cut into small pieces
12 paper cups
OR
12 3-ounce popsicle molds or popsicle sticks
Whisk together water and honey in pitcher until well blended. Place 1/4
cup fruit in each mold. Divide honey mixture between cups. Freeze about 1
hour or until partially frozen. Insert popsicle sticks; freeze until firm
and ready to serve.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 731 2142 2130706543 0 2130706543

Lemon Nut Twists
Recipe By :
Categories : Breads Breakfast/ Brunch

-------- ------------ --------------------------------
1/2 Master Sweet Dough
1/2 cup slivered almonds -- toasted
1/3 cup packed brown sugar
1 tablespoon lemon peel
Lemon Icing
LEMON ICING
4 teaspoons fresh lemon juice (4 to 5 teaspoons)
In small bowl, combine 1/2 cup toasted, slivered almonds, 1/3 cup packed
brown sugar and 1 tablespoon lemon peel; reserve.
Roll dough to 21- � 8-inch rectangle. Melt 2 tablespoons butter or

margarine. Brush middle third of dough (covering 7- � 8-inch portion) with
1 tablespoon butter. Sprinkle with half of filling. Fold one of the
remaining dough thirds over filling. Brush folded dough with remaining
butter. Sprinkle with remaining filling. Fold remaining dough third over
filling; pinch edges to seal. Cut into eight (1-inch wide) strips. Twist
each strip in opposite directions two or three times.
Place on greased baking sheet. Cover; let rise in warm, draft-free place
until doubled in size, about 20 to 40 minutes.
Bake at 375�F for 15 minutes or until done. Remove from sheet; cool on
wire rack. Drizzle with Lemon Icing (recipe follows).
____________________
Lemon Icing: In small bowl, combine 1 cup powdered sugar, sifted and 4 to
5 teaspoons fresh lemon juice. Stir until smooth.
Source:
Yield:
"8 Twists"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 4982 0 0 0 0 0 0 0
Lemon Potato Fans
Recipe By :
Categories : Idaho Potato Commission Side Dish
Vegetables

-------- ------------ --------------------------------
4 large Idaho� Potatoes
3 tablespoons chopped fresh parsley
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 cup margarine
1 tablespoon lemon juice
2 teaspoons lemon rind
Scrub potatoes and pat dry. Combine cheese, parsley, paprika and salt in a
small bowl; set aside. Cut each potato crosswise into 1/4-inch thick
slices, cutting to, but not through, bottom of potato. Allow potatoes to
stand in ice water 10 minutes.
Combine margarine, lemon juice and lemon rind in a 1-cup microwave-safe

glass measure; microwave, uncovered, at HIGH 30 to 40 seconds, or until
margarine is melted. Drain potatoes and pat dry.
Arrange potatoes, cut side up, in a 12 � 8 � 2-inch microwave-safe baking

dish. Brush top and sides of potatoes with margarine mixture. Cover with
microwaveable plastic wrap and microwave at HIGH 12 to 14 minutes, or
until tender; rearranging potatoes every 6 minutes and brushing with
remaining margarine mixture. Sprinkle potatoes with cheese mixture. Let
stand, covered, 5 minutes.
Description:
"Dramatic in presentation, these tempting Lemon Potato Fans are the
perfect side dish for an elegant buffet."
Source:
"The Idaho Potato Commission"
"http://www.famouspotatoes.org/"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2
Nutr. Assoc. : 5669 0 0 0 0 0 0 0
Macaroni and Cheese with Tomatoes
Recipe By :
Categories : Cheese Main Dish
National Pasta Assn. Pasta
Vegetarian

-------- ------------ --------------------------------
8 ounces Elbow Macaroni -- uncooked
2 ripe tomatoes -- sliced
1 tablespoon flour
1/4 teaspoon dry mustard
1/2 teaspoon salt
2 cups skim milk
2 cups grated hard cheese (such as Cheddar)
1/2 cup fresh bread crumbs
Prepare pasta according to package directions; drain in colander. Preheat

oven to 375�F. Slice the tomatoes into 1/2-inch-thick slices. Set aside on
a small plate. Crumble the bread crumbs with your fingertips. Set aside on
another small plate.
Into a 2-quart saucepan over medium heat, melt the butter or margarine.
Add the flour, dry mustard and salt, then cook together for 2 to 3
minutes. Add the milk little by little and continue stirring until mixture
thickens. Add cheese and stir until melted. Place two slices of tomato in
bottom of pan, then half the pasta. Place another two slices of tomato,
the remainder of the pasta, and pour the sauce over all. Arrange three
slices of tomato on top and sprinkle with bread crumbs. Bake for 20
minutes. Serve immediately.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 26367 0 0 0 0 0 20081 0
Make Rock Candy

Recipe By :

-------- ------------ --------------------------------
YOU WILL NEED
1 large heavy pan
1 metal tablespoon
1 baking pan with sides lined with foil
1 candy thermometer
3 3/4 cups granulated sugar
1 1/2 cups Karo syrup
1 cup water
1 teaspoon favorite candy flavoring (can be purchased
at drugstore)
Food coloring of choice
Powdered sugar
Put sugar, Karo syrup, and water into the saucepan, and heat gently until
the sugar has dissolved, constantly stirring with the tablespoon.
Bring to a boil and cook, without stirring, until the temperature reaches
310�F/154�C.
Remove from heat and add candy flavoring and food coloring.
Pour mixture onto a foil-lined baking pan.
Immediately remove foil from baking pan by sliding the pan out from under
it. Pour powder sugar into pan.
As mixture cools, cut with scissors and place in powder sugar.
Description:
"A Fun Activity for Kids."
Source:
Yield:
"5 1/4 cups"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
NOTES : This activity requires boiling sugar. Please provide adult

supervision.
Nutr. Assoc. : 0 0 0 0 0 0 428 0 27243 0 0

Making Chocolate Candy and Dipping Food into Chocolate
Recipe By :

-------- ------------ --------------------------------
YOU WILL NEED
A large porcelain or glazed pottery bowl
A small metal bowl
2 cups milk chocolate chips/morsels (12 oz. bag)
2 tablespoons solid vegetable shortening
8 closed cookie cutters (2-3 inches in
diameter) -- (8 to 10 cookie cutters)
1 aluminum foil
Fruit, marshmallows, pretzels, or other
food for dipping
You can make chocolate candy shapes using chocolate chips/morsels. First,
put the chocolate into the small bowl with 2 tablespoons of vegetable
shortening. Have an adult fill the large bowl with hot tap water (not
boiling water). The adult should set the smaller bowl of chocolate into
the hot water, stirring until the chocolate melts and the mixture is
smooth.
Be careful not to get near the water while it is hot. Be sure no water
gets into the chocolate.
While the chocolate is melting, you may make molds by lining the cookie
cutters with foil.
After the chocolate is melted, the adult can pour it into the cookie
cutters, filling them half full. (A soup ladle helps in the pouring
process.)
Set the molded chocolate aside to cool. When it is cool, peel the aluminum
foil away. You may want to save part of the melted chocolate for dipping
small pieces of fruit or other food.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : To adult: When you are doing the above project, be sure to keep
the tap water away from the children until it has cooled to
lukewarm. Make sure all the foil is peeled away from the molded
chocolate before it is eaten.
Nutr. Assoc. : 0 0 0 4139 1564 0 0 0 0
Maple Monkey Bread
Recipe By :
Snacks

-------- ------------ --------------------------------
DOUGH
1/4 cup warm water (110�F)
1 package Fleischmann's� Traditional Active Dry
Yeast
3/4 cup warm milk (110�F)
3 tablespoons sugar
1 teaspoon salt
TO SHAPE
3/4 cup maple syrup
1 cup coarsely chopped walnuts
1/4 cup sugar
1/3 cup butter or margarine -- melted
Measure warm water into large bowl. Sprinkle in yeast; stir until
dissolved. Stir in warm milk, sugar, butter, salt, egg and enough flour to
make soft dough.
Knead on floured surface until smooth, 8-10 minutes. Place in greased

bowl, turning to grease top. Cover; let rise until doubled in size, about
45 minutes. Punch dough down. Divide into 32 pieces; roll into smooth
balls.
To shape loaf: Pour 1/4 cup syrup in bottom of greased 10-inch tube pan;
sprinkle with 1/2 cup nuts. Combine sugar and cinnamon in bowl. Dip 16
balls in melted butter, roll in sugar mixture and arrange in pan. Top with
remaining nuts and 1/4 cup syrup. Repeat with remaining balls and place in
pan; top with remaining syrup. Cover; let rise until double in size, about
30 minutes.
Bake at 375�F for 40 minutes or until done. Cool in pan on rack for 20
minutes; turn out onto serving plate. Serve warm.
Source:
S(internet address):
Yield:
"1 Loaf"
T(Baking Time):
"0:40"
- - - - - - - - - - - - - - - - - - -
NOTES : Cool Rise Method: Shape loaf as directed. Cover tightly with
greased plastic wrap; refrigerate for 2 to 24 hours. When ready to
bake, remove from refrigerator, uncover dough and let stand 10
minutes. Bake as directed.
Nutr. Assoc. : 0 5472 26366 4138 0 0 0 0 14 0 0 0 20187 0 0 0
Meatball Hero Sandwiches
Recipe By :
Categories : Beef Burgers/ Sandwiches
Rag�

-------- ------------ --------------------------------
1 pound extra-lean ground beef
1 egg -- beaten
1/2 cup Italian seasoned bread crumbs
2 tablespoons minced fresh parsley
1 30-ounce jar Rag� Old World Style Spaghetti Sauce
6 crusty rolls -- split and toasted
6 slices part-skim Mozzarella cheese
In a large bowl, thoroughly combine meat, egg, bread crumbs and

seasonings. Shape into 1 1/2" meatballs. In a large skillet, thoroughly
brown meatballs on all sides in vegetable oil; drain fat. Add sauce; cover
and simmer 30 minutes.
Fill rolls with sliced meatballs. Top with cheese and bake 5 minutes at
350 degrees F. or until cheese melts.
Source:
"Rag�"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 3 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 3256 0 4866 0 0 0 0 0 27033
Muffin Tin Meatloaves
Recipe By :
Categories : Beef Texas Beef Council

-------- ------------ --------------------------------
1 1/2 pounds lean ground beef
1 cup soft bread crumbs
1 teaspoon dried Italian seasoning
1/4 cup ketchup
1 1/2 cups zucchini -- shredded
1 egg -- slightly beaten
1/2 teaspoon salt
Heat oven to 400 degrees. In large bowl, combine all ingredients except
ketchup, mixing lightly but thoroughly. Place approximately 1/3 cup beef
mixture into each of 12 medium muffin cups, pressing lightly; spread
ketchup over tops.
Bake 20 minutes or until centers are no longer pink.
Remove meatloaves from pan.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Serving Ideas : Serve with mashed potatoes, if desired.
Nutr. Assoc. : 0 0 0 0 0 0 0
My Own Pizza
Recipe By :
-------- ------------ --------------------------------
DOUGH
2 cups very warm water (125� to 130� degrees)
1/4 cup olive oil -- at room temperature
TOMATO SAUCE
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
Topping Suggestions:
Grated Mozzarella or Cheddar
Pepperoni, salami or ham -- sliced
Olives -- sliced
Tomatoes, onions peppers or other
vegetables
In large bowl, combine 5 cups flour, undissolved yeast and salt. Stir very
warm water and olive oil into dry ingredients. Stir in enough additional
flour to make soft dough. On lightly floured surface, knead until smooth
and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
Meanwhile prepare tomato sauce: in small bowl mix tomato sauce, tomato
paste, oregano and garlic.
On lightly floured surface, divide dough into 16 pieces. Form into smooth
balls; roll or pat to 7-inch circles. Place on greased baking sheets. Top
each with 1 1/2 tablespoons sauce and selected toppings. Bake at 400�F for
25 minutes or until crust is golden. Serve warm.
To make large pizzas: Roll dough to fit 2 greased (14-inch) pizza pans or
2 (10- � 15-inch) baking pans.
Source:
Yield:
"2 Pizzas"
T(Baking Time):
"0:25"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
Nutr. Assoc. : 0 26366 14 0 3728 0 0 0 0 0 0 0 0 0 0 0

Nacho Style Macaroni and Cheese
Recipe By :
Categories : Cheese Rag�
Vegetarian

-------- ------------ --------------------------------
2 tablespoons 70% vegetable oil spread
1 cup shredded sharp Cheddar cheese (4 oz.)
2 tablespoons grated Parmesan cheese (optional)
1/2 teaspoon salt (optional)
1/4 teaspoon ground black pepper
3 cups elbow macaroni (12 oz.) -- uncooked
1 4 1/2-ounce can chopped green chilies -- drained
1 14 1/2-ounce can Mexican-style stewed tomatoes -- drained
1 4-ounce jar pimento pieces -- drained
2 tablespoons chopped ripe olives (optional)
Heat oven to 350 degrees F. In medium saucepan over low heat, melt
vegetable oil spread; with whisk, gradually stir in flour. Cook 1 minute,
stirring constantly.
Gradually add milk; cook over medium heat, stirring frequently until
mixture boils. Remove from heat. Add cheeses, salt and pepper, stirring
until cheese melts and sauce is smooth.
Meanwhile, cook pasta according to package directions for 4 minutes;

drain. Stir together pasta, cheese sauce and remaining ingredients except
olives; spoon into 2-quart casserole. Bake covered, 20 minutes or until
hot; sprinkle with olives if desired.
Source:
"Rag�"
T(Baking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat;
Nutr. Assoc. : 0 0 0 4908 2130706543 2130706543 0 848 20197 0 4487

2130706543

Nutty Butterscotch Fudge
Recipe By :
Categories : Candies Marshmallow Fluff�

-------- ------------ --------------------------------
1 cup sugar
1/4 stick butter or margarine
3/4 teaspoon salt
1 5.33-ounce can evaporated milk (3/4 cup)
1 12-ounce package butterscotch-flavored pieces
1/2 cup salted peanuts -- chopped
Grease a 9-inch square baking pan; set aside. In heavy saucepan combine
sugar, butter or margarine, salt, Marshmallow Fluff� and evaporated milk.
Over medium heat, heat to a full rolling boil; cook 5 minutes, stirring
constantly. Remove from heat. Quickly stir in butterscotch pieces and
vanilla until pieces are melted. Stir in peanuts. Turn into pan and cool
completely.
Source:
Yield:
"2 1/2 Pounds"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 5776 3254 2411 0 4273
Oatmeal Molasses Bread (1-Pound Recipe)
Recipe By :

-------- ------------ --------------------------------
3/4 cup water
1 tablespoon molasses
2 teaspoons butter or margarine
3/4 teaspoon salt
1 1/3 cups whole wheat flour
2/3 cup bread flour
1/4 cup rolled oats -- toasted (see How to Toast Oats tip in
Notes)
2 tablespoons nonfat dry milk powder
1 1/2 teaspoons Fleischmann's� Bread Machine Yeast
Add ingredients to bread machine pan in the order suggested by

manufacturer, adding molasses with water and oats with flours. (If dough
is too dry or stiff or too soft or slack, adjust dough consistency - see
Adjusting Dough Consistency tip in Notes.)
Recommended cycle: Basic/white bread cycle; medium/normal color setting.

Timed-bake feature can be used.
Source:
Yield:
"1 Loaf"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
NOTES : Checking Dough Consistency:

Check dough after 5 minutes of mixing; it should form a soft,
smooth ball around the blade. If dough is too stiff or dry, add
additional liquid, 1 teaspoon at a time, until dough is of the
right consistency. If dough is too soft or sticky, add additional
bread flour, 1 teaspoon at a time.
____________________
How to Toast Oats: To toast the oats, spread in a thin layer in a

shallow baking pan. Bake at 350�F for 10 to 15 minutes or until
light golden brown, stirring often. If you want to toast enough
oats for more than one loaf, just freeze the extra oats.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 5626
One-Pot Tuna Pasta
Recipe By :
Categories : Casseroles Fish/ Seafood
National Pasta Assn. One Dish Meal
Pasta

-------- ------------ --------------------------------
8 ounces Elbow Macaroni, Medium Shells or other
medium pasta shape -- uncooked
2 1/2 cups water
2 chicken bouillon cubes
1 teaspoon fresh basil leaves
1 4-ounce jar pimiento
1 9-ounce package frozen cut green beans
1 cup skim milk
4 ounces low-fat Cheddar cheese -- grated
1 6 1/8-ounce can white albacore tuna packed in water -- drained
1/4 cup chopped fresh parsley
Bring water, bouillon cubes, pepper and basil leaves to a boil in a

4-quart pot. Gradually add pasta so that water continues to boil. Cover
and simmer for 7 minutes, stirring occasionally.
Meanwhile, dice pimento. Stir diced pimento, green beans and milk into
pot; cover and simmer 6 to 8 minutes or until pasta and beans are tender.
Stir in cheese, tuna and parsley until cheese is melted. Serve
immediately.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat;
Nutr. Assoc. : 26044 0 2570 0 0 4487 3458 0 4043 5553 0
One-Rise Ham 'n Swiss Loaf
Recipe By :
Categories : Appetizers/ Snacks Breads

-------- ------------ --------------------------------
1 cup warm water (105� to 115�F)
1/4 cup prepared mustard
2 tablespoons sugar
1/4 teaspoon salt
3 cups chopped cooked ham (about 1 pound)
1 cup shredded Swiss cheese (4 ounces)
1 4-ounce jar diced pimientos -- well drained
3/4 cup diced dill pickles
1 egg -- beaten
Place water in large, warm bowl. Sprinkle in yeast; stir until dissolved.
Stir in mustard, sugar, butter, salt and enough flour to make soft dough.

minutes. Roll dough to 15- � 10-inches. Transfer to greased baking sheet.
Sprinkle ham, cheese, pimientos and pickles down center third of dough
length. Make cuts from filling to dough edges at 1-inch intervals along
sides of filling. Alternating sides, fold strips at an angle across
filling. Cover; let rise in warm place until almost doubled in size, about
30 minutes.
Brush loaf with egg. Bake at 375�F for 35 minutes or until done. Remove
from sheet to wire rack. Serve warm.
Source:
Yield:
"1 Loaf"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 1582 26366 0 0 0 0 14 3653 1466 26939 1115 0
Orange Mustard Pork
Recipe By :
Categories : Main Dish Pork
The Rice Council

-------- ------------ --------------------------------
1 pound lean boneless pork
1/2 cup unsweetened orange juice
2 tablespoons Dijon mustard
1 tablespoon brown sugar
1 1/2 teaspoons cornstarch
2 cups sliced fresh mushrooms (about 8 ounces)
1/2 cup sliced green onions
2 teaspoons vegetable oil
3 cups cooked brown rice
1 11-ounce can mandarin orange segments in juice -- drained
2 tablespoons slivered almonds -- toasted
Thinly slice pork diagonally across the grain. Combine juice, mustard,
sugar and cornstarch; set aside.
Cook mushrooms and onions in oil in large skillet over medium-high heat.
Remove from skillet. Add pork; cook until browned. Stir in mushroom
mixture, rice and reserved juice mixture. Cook, stirring frequently, until
thoroughly heated.
Add oranges; toss lightly until heated. Transfer to serving dish and
sprinkle with almonds.
Source:
"The Rice Council"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 2312 1006 0 0 0 0 0 0 0 4086 0
Oregon Hazelnut Brownies
Recipe By :

-------- ------------ --------------------------------
2 squares unsweetened chocolate
2 eggs
1 cup sugar
3/4 cup sifted all-purpose flour
1/4 teaspoon salt
1 cup roasted and chopped Oregon hazelnuts
Melt chocolate with butter over hot water; cool. Add eggs and sugar, and
beat until well blended. Combine flour, baking powder and salt; stir into
chocolate mixture with hazelnuts and vanilla. Spread mixture evenly in
lightly greased 8-inch square pan. Bake in a 350� oven for 25 to 30
minutes. Cool 10 minutes; cut into squares with sharp knife.
Yield: 16 to 20 brownies.
Source:
Yield:
"20 brownies"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 26379 0 0 3677 0
Oregon Hazelnut Oatmeal Cookies
Recipe By :

-------- ------------ --------------------------------
1 cup shortening
1 cup firmly packed light brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups plus 1 tablespoon sifted all-purpose flour -- divided
3/4 teaspoon salt
2 1/2 cups quick oats -- uncooked
1 cup finely chopped Oregon hazelnuts
1 cup finely diced dried apricots
1 cup chopped vanilla milk chips
Combine shortening, granulated sugar, brown sugar, eggs and vanilla in

large bowl. Beat at medium speed of electric mixer until well blended.
Combine 1 1/2 cups flour, baking soda and salt. Stir into creamed mixture
with spoon. Stir in oats, then the hazelnuts. Toss apricots with remaining
1 tablespoon flour. Stir into dough. Stir in milk chips. Shape into 1
1/2-inch balls. Flatten slightly. Place 2 inches apart on ungreased baking
sheet.
Bake at 350�F for 11 to 13 minutes, or until slightly moist in center and

just beginning to brown around edges. Remove immediately to waxed paper
covered paper towels.
Source:
Yield:
"3 dozen cookies"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 26379 0 0 970 26787 2070 927
Oregon Hazelnut Trail Mix
Recipe By :
Categories : Appetizers/ Snacks Dundee Hazelnuts

-------- ------------ --------------------------------
6 cups Kix cereal
1 1/2 cups coarsely chopped or whole, roasted Oregon
hazelnuts
1 cup golden raisins
1 cup banana chips
1 small package non-instant vanilla pudding
1/2 cup honey
Mix cereal, nuts, raisins and banana chips together. In saucepan, combine
vanilla pudding and honey; bring to a boil and boil 30 seconds. Remove
from heat. Stir in peanut butter; mix well. Pour over cereal mix and mix
until coated. Put on cookie sheet to cool.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 4 1/2
Nutr. Assoc. : 0 3677 0 0 1555 0 0
Pasta Hoppin' John
Recipe By :
Vegetarian

-------- ------------ --------------------------------
1 pound Bow Ties, Wagon Wheels, or other medium
1 jalape�o pepper -- seeded and chopped
OR
1/2 teaspoon dried jalape�o flakes
3 cloves garlic -- chopped
1 green bell pepper -- seeded and chopped
1 10-ounce package frozen black-eyed peas -- prepared according to
directions
OR
1 16-ounce can black-eyed peas -- rinsed and drained
1 tablespoon cider vinegar
3 tablespoons chopped fresh cilantro
OR
1 tablespoon dried cilantro
Salt and black pepper -- to taste
Cook pasta according to package directions; drain. In large saut� pan,

heat oil over medium heat. Saut� the onion, jalape�o, garlic and pepper
until softened, about three minutes. Add tomatoes. Simmer 10 minutes
partially covered. Stir occasionally. Add the black-eyed peas, vinegar and
cilantro. Cover and simmer an additional 10 minutes. Season with salt and
black pepper. Toss gently with cooked pasta and serve immediately.
Serves 6-8
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 4365 0 0 20103 0 2130706543 0 0 0 3436 0 2130706543 0 0 0

2130706543 4826
Pasta Pizza
Recipe By :
Vegetarian

-------- ------------ --------------------------------
1 pound Ziti, Rigatoni, or other medium pasta
shape -- uncooked
1 tablespoon olive oil
OR
1 8-ounce can tomato sauce
1 tablespoon dried mixed Italian herbs
OR
2 tablespoons minced fresh oregano
AND
2 tablespoons minced fresh parsley
1/4 cup grated Romano cheese
OR
2 cups chopped fresh tomatoes
1 teaspoon hot red pepper flakes (optional)
1 green bell pepper -- ribs and seeds removed, chopped
1/2 cup chopped carrots
1 can chickpeas -- rinsed and drained
6 green olives -- sliced
1 cup shredded part-skim Mozzarella cheese
Prepare pasta according to package directions, reducing cooking time by 1

to 2 minutes; drain.
Spray a 9 � 13 � 2-inch baking dish with vegetable cooking spray. Transfer

pasta to baking dish and toss with the mixed herbs, tomato sauce and
Romano cheese. Mix the garlic and hot red pepper flakes with the tomatoes
and pour all over top of pasta. Layer the remaining ingredients, ending
with the Mozzarella. Bake at 400�F for 15 minutes and serve.
Serves 6-8
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 5662 0 0 2130706543 0 27170 0 2130706543 0 2130706543 0

2130706543 0 0 0 4714 0 0 0 0 921

Pasta Stuffed Pizza-Style
Recipe By :
Pork Sauces

-------- ------------ --------------------------------
30 Jumbo Shells
OR
13 Manicotti Shells -- uncooked
3 medium zucchini -- grated
2 teaspoons garlic powder
1 cup Italian-style bread crumbs
1 1/2 ounces pepperoni slices -- torn into small pieces
1 large egg white
SAUCE
3 cups low-sodium tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
3 ounces part-skim Mozzarella cheese -- grated
Prepare pasta according to package directions.
While pasta is cooking, preheat oven to 450�F. Toss the zucchini with the
garlic powder and put it into a colander. Let it sit 5 minutes and then
squeeze out as much moisture as possible. In a large bowl, mix zucchini
mixture with bread crumbs, pepperoni and egg white, stirring well. In a
medium mixing bowl, stir together the ingredients for the sauce.
When pasta is done, drain well. Rinse with cold water and drain again.
Stuff the shells with the filling mixture and arrange them in a 9 � 13 �
2-inch pan. Spoon the sauce over pasta and sprinkle with the Mozzarella
and Parmesan cheeses. Bake uncovered 15 to 20 minutes or until the cheese
has melted.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1
Nutr. Assoc. : 900315 0 2130706543 0 0 3768 0 0 0 26429 0 0 921 0

Pasta with Spaghetti Sauce
Recipe By :
Categories : Indiana Soybean Board Pasta
Vegetables Vegetarian

-------- ------------ --------------------------------
2 tablespoons soybean oil
1 cup diced onion
1 cup diced zucchini
1 cup diced red pepper
1 cup sliced button mushrooms
1 16-ounce jar spaghetti sauce
1/2 teaspoon Italian seasonings and salt
1/8 teaspoon pepper
4 cups cooked corkscrew pasta
Heat oil in large nonstick skillet over medium-high heat; stir in onion,
zucchini, pepper and mushrooms. Saut� until vegetables are crisp-tender.
Add spaghetti sauce and seasonings; mix well. Bring mixture to boil,
reduce heat and simmer 5 minutes. Stir in pasta.
Makes 4 to 6 servings.
Source:
"Indiana Soybean Board"
"http://www.soyfoods.com/index.html"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1 1/2 Fat;
Nutr. Assoc. : 0 0 26099 20165 4977 0 3776 0 2836
Pasta-Taco Salad
Recipe By :
Poultry Salads

-------- ------------ --------------------------------
8 ounces Wagon Wheels, Medium Shells or other
medium pasta shape -- uncooked
8 ounces ground turkey
1 teaspoon chili powder
2 cups shredded romaine lettuce
1/2 cup diced avocado
1/2 cup non-fat plain yogurt
Tortilla chips -- optional
1 recipe Salsa Cruda -- (see recipe)

prepare the Salsa Cruda. When the pasta is done, drain well and rinse
under cold water until completely cool.
Crumble the turkey into a large skillet. Add chili powder. Place the
skillet over medium heat and cook, stirring frequently, until the turkey
is cooked through and crumbled into small bits. Drain the turkey in a
colander.
Drain the salsa well. In a straight-sided, 2-quart casserole dish, layer

the pasta, then the lettuce, then the turkey and the avocado, then the
salsa, reserving about 1/4 cup of the salsa for the top. Spread the
non-fat yogurt in an even layer over the top and pour the remaining salsa
over the yogurt. Cover the bowl tightly and refrigerate 2 to 4 hours.
Bring to room temperature 30 minutes before serving. Garnish with tortilla

chips, if desired.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 4365 0 0 1280 0 20137 0 0
Peanut Butter 'n Honey Cookies
Recipe By :

-------- ------------ --------------------------------
3/4 cup honey
1 egg
1/2 teaspoon salt
In medium bowl, cream honey and butter until light and fluffy. Beat in
egg, peanut butter and vanilla. Add flour, salt and baking soda; mix until
combined. Drop dough, one tablespoon at a time, onto well-greased baking
sheet. Dip fork into flour and press flat on each cookie to form an "x."
Bake at 350�F for 10-12 minutes. Remove cookies from sheet and cool on
wire rack.
Source:
Yield:
"24 Cookies"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1
Other Carbohydrates
Nutr. Assoc. : 0 222 0 26964 0 0 0 0
Peanut Butter and Chocolate Pull-Apart Rolls
Recipe By :
Rolls Snacks

-------- ------------ --------------------------------
DOUGH
1/2 cup sugar
1 teaspoon salt
1 cup milk
1/2 cup water
1/2 cup creamy peanut butter -- at room temperature
FILLING
1 cup semisweet chocolate pieces (6 ounces)
1/4 cup creamy peanut butter
ICING
1 cup sifted powdered sugar
2 tablespoons creamy peanut butter or cocoa powder
1 tablespoon milk (1 to 2 tablespoons)
To make dough: In large bowl, combine flour, sugar, undissolved yeast and
salt. Heat milk and water until very warm (120� to 130�F); stir into dry
ingredients. Stir in peanut butter and enough remaining flour to make soft
to 8 minutes. Cover; let rest 10 minutes.
To make filling: In small bowl, combine filling ingredients; blend well.

Set aside.
To shape and fill: Divide dough in half; roll each to 14-inch circle. Cut
each into 6 wedges; place filling, dividing evenly, at wide end of each
wedge. Beginning at wide end, roll up tightly; curve to form crescent.
Arrange six crescents, seam side down, spoke fashion, on greased large
baking sheet. Pinch ends at center to seal. Repeat with remaining
crescents on separate pan. Cover; let rise in warm, draft-free place until
Bake at 375�F for 15 to 20 minutes or until done, switching position of

pans halfway through baking for even browning. Remove from pans; cool on
wire racks.
____________________
To Make Icing: In small bowl, combine icing ingredients; stir until

smooth. Drizzle on rolls.
Source:
Yield:
"12 Rolls"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 14 0 26366 0 0 0 26964 0 0 4886 26964 0 0 0 2968 4138
Peanut Butter and Jelly Coffee Cake
Recipe By :
Categories : Breads Cakes
Fleischmann's Yeast

-------- ------------ --------------------------------
4 1/4 cups all-purpose flour -- * see note
1/2 cup sugar
1 package Fleischmann's� Active Dry or Rapid Rise
Yeast
1 teaspoon salt
1 cup milk
1/4 cup water
1/4 cup butter or margarine -- cut into pieces
2 eggs
2/3 cup peanut butter -- at room temperature
2/3 cup strawberry jam or preserves
Powdered Sugar Icing
POWDERED SUGAR ICING

1 tablespoon milk (1 to 2 teaspoons)
1/2 teaspoon pure vanilla extract
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, and
salt. Heat milk, water and butter until warm (105� to 115�F). Gradually
add to dry ingredients; beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at
high speed. With spoon, stir in remaining flour to make stiff batter;
grease top. Cover tightly with plastic wrap; refrigerate 2 hours or up to
2 days.
Remove dough to lightly floured surface; divide in half. Roll one dough
half to 22- � 6-inch rectangle. Spread half of peanut butter over dough to
within 1/2-inch of edges. Spread half of jam over peanut butter. Fold in
half lengthwise; pinch edges to seal. Twist dough 6 times; form into coil
and tuck end under dough. Place on greased baking sheet. Repeat with
remaining dough half and filling. Cover; let rise in warm, draft-free
place until doubled in size, about 1 hour.
Bake at 375�F for 25 to 30 minutes or until done, switching position of

sheets halfway through baking for even browning. Remove from baking sheets
and cool on wire rack. Drizzle with Powdered Sugar Icing.
____________________
Powdered Sugar Icing: In small bowl, combine 1 cup sifted powdered sugar,
1 to 2 tablespoons milk, and 1/2 teaspoon pure vanilla extract. Stir until
smooth.
Source:
Yield:
"2 Coffee Cakes"
- - - - - - - - - - - - - - - - - - -
NOTES : TIPS:
� To measure liquid, pour into transparent liquid-ingredient
measuring cup; read measurement at eye level.
� To measure flour, spoon into standard dry-ingredient measuring
cup; level with straight-edged knife.
Nutr. Assoc. : 0 0 26366 0 4138 0 0 0 0 5150 1191 0 0 4138 5403
Peanut Butter Fudge
Recipe By :
Categories : Candies Marshmallow Fluff�

-------- ------------ --------------------------------
2/3 cup milk
2 cups sugar
1 cup smooth or crunchy peanut butter
1 teaspoon vanilla
Grease a 8-inch square baking pan; set aside. In large saucepan combine
milk and sugar. Over medium-high heat, cook stirring constantly, to 230�
to 235�F. on a candy thermometer or soft ball stage (when a small amount
of mixture dropped into very cold water forms a ball which flattens on
removal from water). Remove from heat , cool slightly and blend in peanut
butter, Fluff� and vanilla. Pour into pan and cool until sets.
Source:
Yield:
"1 1/2 Pounds"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 5011 5776 0
Peanut Butter Sheet Cake
Recipe By :
Categories : Cakes Monitor Sugar

-------- ------------ --------------------------------
1 cup water
2 sticks margarine
2 cups flour
2 unbeaten eggs
2 cups Big Chief sugar
1 teaspoon salt
1/2 cup buttermilk
Bring peanut butter, water and margarine to a rapid boil. Pour peanut
butter/water mixture over combined dry ingredients. Mix well and add
unbeaten eggs and buttermilk. Mix together and pour into a greased and
floured sheet cake pan. Bake at 350�F for 20 to 25 minutes.
Description:
"An easy recipe for an amazing dessert!"
Source:
"Monitor Sugar"
Yield:
"7 cups"
T(Baking Time):
"0:25"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 3218 27112 0 0 0
Peanut Butter Turtle Rolls
Recipe By :
Rolls Snacks

-------- ------------ --------------------------------
1/2 cup sugar
1 teaspoon salt
1 cup milk
1/2 cup water
1/2 cup peanut butter -- at room temperature
1 egg -- beaten with
1 tablespoon water
Chopped peanuts and/or sugar -- optional
16 peanut or date pieces
In large bowl, combine 2 cups flour, 1/2 cup sugar, undissolved yeast and
salt. Heat milk and water until very warm (120� to 130�F); stir into dry
ingredients. Stir in peanut butter and enough remaining flour to make soft
to 8 minutes. Cover; let rest on floured surface 10 minutes.
Grease two large baking sheets. Divide dough into eight equal pieces. To
make one turtle from each piece: Reserve 1/4 dough. Shape remaining dough
into smooth ball for body. Place on greased baking sheet. Divide reserved
dough in half.
From one half, pinch off small piece and roll to small rope for tail; form
remaining piece into oblong head. Place head and tail partially under body
in appropriate places; pinch to seal. Divide remaining half into four
equal pieces. Form into 2-inch ropes for legs; place partially under body
in appropriate places. Repeat with remaining dough to make eight turtles.
Cover; let rise in warm, draft-free place until doubled in size, about 30
to 60 minutes.
With scissors, make four snips (1/8-inch deep), in crisscross fashion,

across body to mark shell. Make two small cuts at end of each leg to web
feet.
Brush turtles with egg mixture and sprinkle body with peanuts and/or
sugar, if desired. Insert two peanut pieces in each head for eyes. Bake at
375�F for 15 to 20 minutes or until done. Remove from sheets; cool on wire
racks.
Source:
Yield:
"8 Rolls"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 0 2130706543
Peppermint Crisp Ice Cream Pie
Recipe By :
Categories : Chocolate Manufacturers Assn. Ice Cream/ Frozen Yogurt
Pies

-------- ------------ --------------------------------
CHOCOLATE CRUMB CRUST
2 cups chocolate wafer cookies (9 ounce package) -- crushed
6 tablespoons unsalted butter (3/4 stick) -- melted
CHOCOLATE SAUCE
7 ounces semisweet chocolate chips or semisweet
chocolate chopped
1 quart chocolate ice cream -- refrigerator-softened 30 minutes
1 quart peppermint ice cream -- refrigerator-softened 30 minutes
1 cup peppermint candy (about 5 1/2 ounces) -- coarsely chopped
Preheat oven to 325�F. Butter 9" springform pan.
In large bowl, mix chocolate cookie crumbs and melted butter, stirring
mixture until crumbs are moistened evenly. Transfer crumbs to prepared
pan. Use fingers to press crumbs evenly over the bottom and 1 inch up the
sides of the pan. Bake crust for 6 minutes. Cool crust completely.
In top of double boiler over barely simmering water, or in a microwave

following manufacturer's directions for melting chocolate, stir chocolate
and vegetable oil until chocolate is melted and mixture is smooth.
Using a metal spatula, spread softened chocolate ice cream over crumb
crust. Sprinkle half of the peppermint candy evenly over ice cream. Using
a teaspoon, drizzle 3 tablespoons of chocolate sauce evenly over chocolate
coating. Sprinkle remaining peppermint candy evenly over peppermint ice
cream. Drizzle 2 tablespoons of chocolate coating in thin, crisscrossing
lines over the peppermint candy.
Place remaining chocolate sauce in heatproof container. Cover and

refrigerate to serve with pie. (The chocolate sauce can be refrigerated up
to 3 weeks.) Cover pie tightly with plastic wrap, then aluminum foil.
Freeze at least 6 hours, or up to 2 weeks.
To serve, remove chocolate sauce from refrigerator and warm in microwave

or in top of double boiler over barely simmering water. Stir until mixture
is melted and pourable.
Remove ice cream pie from freezer 10 to 15 minutes before serving. Dip a
dish towel in hot water and wring it dry. Hold hot towel around sides of
springform pan for 15 seconds. Release sides of pan. Using a sharp knife,
cut ice cream pie into wedges. Pass around the pitcher of warm chocolate
sauce.
Chocolate sauce makes about 1/2 cup.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : A chocolate crumb crust holds peppermint and chocolate ice cream
that is layered with crisp peppermint candy and a chocolate sauce.
Pass additional chocolate sauce to pour over slices of ice cream
pie. At holiday time, garnish each slice of pie with a festive
candy cane.
Nutr. Assoc. : 0 2647 1553 0 0 4886 0 0 1459 900668 0
Peppermint Fields
Recipe By :
Categories : Beverages Desserts
Ice Cream/ Frozen Yogurt Stash Tea

-------- ------------ --------------------------------
FOR EACH 16-OUNCE GLASS
2 Stash Peppermint tea bags
1/4 teaspoon vanilla syrup (optional)
In a blender, mix ingredients until fully blended. (Cut open tea bags and
mix contents with ice cream.) Garnish with fresh mint leaves.
Source:
"Stash Tea"
Yield:
"1 16 ounce glass"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 5263 2130706543
Pepperoni Pasta Ruffles
Recipe By :
Categories : Pasta Rag�

-------- ------------ --------------------------------
1 small green pepper -- diced
1 small red pepper -- diced
1 tablespoon olive oil
1 28-ounce jar Rag� Hearty Pasta Sauce
1 3 1/2-ounce package sliced pepperoni -- sliced in half
8 ounces Mozzarella cheese -- diced
1 14-ounce package pasta ruffles -- cooked and drained
In a large skillet, saut� green and red peppers in olive oil until tender.
Add sauce and simmer over low heat, stirring occasionally about 10 minutes
or until heated through. Spoon sauce, pepperoni, and cheese over hot
pasta; toss to coat well.
Source:
"Rag�"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2
Nutr. Assoc. : 0 0 0 474 0 0 848 0
Pizza Pork Hoagies
Recipe By :
Categories : Burgers/ Sandwiches Nat. Pork Producers Council
Pork

-------- ------------ --------------------------------
6 4-ounce boneless pork loin chops -- cut into thin strips
1/2 cup Italian dressing
1/2 cup pizza sauce
6 sandwich buns
Place pork strips and Italian dressing into a self-sealing plastic bag.
Marinate in refrigerator 2-24 hours.
Drain marinade and discard. Heat a large nonstick skillet over medium
heat; add pork strips and stir-fry until just done and lightly browned,
6-8 minutes.
Open sandwich buns and place on cookie sheet. Spread 1-1/2 tablespoons
pizza sauce over bottom halves of buns. Divide pork strips into six equal
parts and place atop pizza sauce. Top each pork sandwich with 1-1/2
tablespoons shredded cheese. Bake in a 350�F oven 5 minutes or until
cheese melts and bun is lightly toasted. Close buns to serve.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 887 758 0 0 713
Popcorn Fluff� Puffs
Recipe By :
Categories : Cookies/ Bars/ Brownies Marshmallow Fluff�

-------- ------------ --------------------------------
8 cups unsalted, unbuttered popcorn, popped
Grease a 9 � 9-inch baking pan and set aside. Combine Fluff� and butter in
a micro-wave safe dish. Cook on HIGH* 2 minutes; stir and cook 1 minute
more. (Or combine Fluff� and butter in a medium saucepan over medium-high
heat, stirring constantly until Fluff� boils.) Stir in popcorn. Using a
spatula or waxed paper pat into pan. Cool. Cut into bars. Makes nine
3-inch puffs.
Source:
Yield:
"9 Puffs"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2
Other Carbohydrates
NOTES : *Based on a 600-watt oven.

Nutr. Assoc. : 5776 0 2025
Pork Chop and Apple Bake
Recipe By :
Categories : Casseroles Pork
Swift & Company

-------- ------------ --------------------------------
4 rib or loin pork chops -- cut 1/2 to 3/4 inch thick
1 tablespoon shortening
2 cups sliced raw potato
1 cup sliced onions
1 teaspoon salt
1/4 teaspoon nutmeg
2 firm red cooking apples -- cored and cut into wedges
1 1/4 cups apple juice
1 tablespoon cornstarch
In skillet, brown chops on both sides in shortening over moderate heat.

Remove from skillet and arrange in shallow 2-quart casserole. Add potato
and onion to drippings in skillet; heat thoroughly, stirring carefully.
Sprinkle with salt and nutmeg. Stir in apple wedges. Spoon mixture over
chops. Add 1 cup apple juice to skillet; heat until simmering. Pour over
apple-potato mixture. Cover casserole; bake in 350�F oven for 45 minutes
or until chops and vegetables are tender. Using a slotted spoon, place
apple-potato mixture on serving platter. Arrange chops on top. Combine
remaining 1/4 cup apple juice and cornstarch; stir until free of lumps.
Pour into pan juices, cook until thickened, stirring constantly. Serve
sauce over chops or separately, as desired.
Source:
"Swift & Company"
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 1/2 Fat;
Nutr. Assoc. : 4576 0 4600 0 0 0 4694 0 0
Rigatoni Vegetable Casserole
Recipe By :
Categories : Casseroles National Pasta Assn.
Pasta Vegetables
Vegetarian

-------- ------------ --------------------------------
8 ounces Rigatoni, Ziti, or other medium pasta
shape -- uncooked
3 cups broccoli florets
3 carrots -- thinly sliced diagonally
Vegetable oil cooking spray
3 tablespoons margarine
2 tablespoons minced onion
3 tablespoons flour
1/2 cup grated Edam cheese
Salt and freshly ground black pepper -- to taste
Prepare pasta according to package directions. Five minutes before pasta

is done, add carrots to pasta. Cook 3 minutes; add broccoli to pasta. Cook
remaining 2 minutes. When pasta and vegetables are done, drain well.
Lightly spray a 2-quart casserole dish with cooking spray; set aside.
Preheat oven to 375�F. In a medium saucepan, melt margarine over low heat.
Add onion and saut� about 2 minutes. Stir in flour and continue cooking
and stirring until mixture thickens. Add milk and cheese and cook until
cheese is melted. Season with salt and pepper to taste. Mix pasta and
vegetables with sauce. Transfer to casserole dish. Bake for 25 to 30
minutes or until heated through.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 5662 2358 0 1563 0 0 0 0 1466 4826 0
Salmon Deviled Eggs
Recipe By :Susan, Juneau, Alaska

Snacks

-------- ------------ --------------------------------
8 hard boiled eggs
1 6 1/2-ounce can salmon
5 tablespoons tartar sauce
1/4 teaspoon dill -- dried
1/4 teaspoon salt
1/8 teaspoon pepper
Hard boil and cool eggs. Split lengthwise, scoop out center, mash and mix
with salmon, tartar sauce, dill, salt and pepper. Fill eggs back up and
chill.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 3236 2465 0 0 0 0
Salmon Macaroni Salad
Recipe By :Adeline, Juneau, Alaska

Pasta

-------- ------------ --------------------------------
1 small bag salad macaroni (small seashell)
1 medium stalk broccoli -- chopped
1 small chopped onion
1 clove garlic -- chopped
1 1/2 cups salmon-canned or cooked
1 small jar artichoke hearts -- chopped
1 small bag sliced almonds
1 tablespoon mustard
1 cup sour cream
1 cup mayonnaise
1 teaspoon celery salt
1/2 teaspoon horseradish
1 tablespoon lemon juice
Boil macaroni-when almost done add chopped broccoli. Drain. Add rest of
the ingredients. Garnish with parsley, paprika and almonds. Best if
flavors blend in refrigerator overnight.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 4913 2653 0 0 2465 42 0 0 0 0 0 0 0
Salmon Won Tons
Recipe By :Grace, Juneau, Alaska

Categories : Alaska Seafood Marketing Inst. Appetizers/ Snacks
Fish/ Seafood

-------- ------------ --------------------------------
1 8-ounce package cream cheese -- softened
1 cup flaked salmon (canned or cooked)
1 tablespoon onion -- minced
1 clove garlic -- crushed and minced
1 package Won Ton wrappers
SAUCE
1 cup chili sauce
2 tablespoons horseradish
1 teaspoon Worcestershire sauce
Mix cream cheese, salmon, onion, and garlic together.
Lay out won ton wrappers, and place 1 teaspoon of the mixture in the
center of each. Moisten edges of each with water. Fold over and pinch
edges well to seal. Ask mom or dad to deep fat fry the won tons at 375�F
until golden brown. Drain well on absorbent paper. Serve hot with a sauce.
Cuisine:
"Asian"
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 2465 0 0 5617 0 0 0 0 0

Saucy Pizza Pockets
Recipe By :
Pizza Pork

-------- ------------ --------------------------------
1/3 pound ground pork
1/4 teaspoon garlic salt
3/4 cup pizza sauce
2 7 1/2-ounce packages refrigerated tube biscuits
10 slices pepperoni or Canadian-style bacon
(optional)
Place ground pork and garlic salt in large skillet over medium heat; cook
for 5 minutes, stirring occasionally, until pork is no longer pink. Stir
in pizza sauce and cook & stir for a couple minutes more.
Spray two large baking sheets with nonstick vegetable spray. Arrange
biscuits on baking sheets, leaving space between each. Flatten biscuits
with hands. Spoon 1 tablespoon of meat sauce onto center of half of the
biscuits. Sprinkle with 1 tablespoon cheese. Option: add a slice of
pepperoni or Canadian-style bacon to inside of the pocket. Carefully top
with remaining biscuits. Seal together outside edges of the top and bottom
biscuits by pressing down with the tines of a fork.
Bake in a 425�F oven for 10-13 minutes, or until golden brown.
Source:
T(Cooking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 450 0 4441 0
Shredded Pork Tacos

Recipe By :
Pork Wrap Recipes

-------- ------------ --------------------------------
3 cups shredded or finely chopped roast pork
1 cup chopped onion
1 tablespoon diced jalape�o pepper
12 flour tortillas -- warmed
3 cups shredded lettuce
2 cups diced tomatoes
3/4 cup shredded Cheddar cheese
Salsa -- as desired
In nonstick skillet, sweat onion and garlic over medium heat for 5
minutes, until soft and translucent. Add cooked pork; toss lightly. Heat
thoroughly. Stir in jalape�o pepper. In each tortilla, roll up 1/4 cup
shredded pork, a portion of the lettuce, tomatoes, 1 tablespoon cheese and
top with salsa, if desired.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 3623 0 0 20102 0 0 26066 0 2130706543
Sir Keith's French Toast
Recipe By :

-------- ------------ --------------------------------
1 cup milk
1 teaspoon vanilla
8 ounces softened cream cheese
1 loaf sour French bread -- sliced
1 cup marmalade
Orange butter (recipe follows)
Powdered sugar
ORANGE BUTTER
8 ounces cream cheese
1 pound powdered sugar
1/2 pound margarine
1 6-ounce can frozen orange juice -- thawed
Whisk together eggs, milk, cinnamon and vanilla Spread softened cream
cheese on one side of French bread. Spread marmalade over cream cheese.
Put two slices of bread together so that cheese and marmalade are inside.
Dip in egg mixture. Cook on griddle until brown on both sides. Sprinkle
with sugar and serve with orange butter.
Orange Butter: Beat all ingredients together well. Can be frozen until
ready to use.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : Lord Bradley's Inn * 43344 Mission Blvd. * Mission San Jose *
Fremont, CA 94539 * (510) 490-0520
Keith and Ann Medeiros have had great success with this recipe!
Nutr. Assoc. : 3854 0 0 0 473 593 0 2130706543 0 0 0 0 0 0 1007
Sloppy Joe Pizza
Recipe By :
Categories : Beef Pizza
Texas Beef Council

-------- ------------ --------------------------------
3/4 cup prepared barbecue sauce
1 large Italian bread (12 inches)
3/4 cup frozen corn -- defrosted
1/2 cup green onion -- sliced
3/4 cup Colby cheese -- shredded
3/4 cup Monterey Jack cheese -- shredded
Heat oven to 425 degrees. In large nonstick skillet, brown ground beef
over medium heat 8 to 10 minutes or until no longer pink, stirring
occasionally. Pour off drippings.
Stir in corn, barbecue sauce, green onions and salt, if desired; heat
through.
Place bread shell on large baking sheet. Top evenly with beef mixture;
sprinkle with cheese. Bake 12 to 16 minutes or until cheese is melted; cut
into 8 wedges.
Source:
Start to Finish Time:
"0:30"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 85 3769 0 0 0 0
Smucker's Fudge Pops
Recipe By :
Categories : Desserts Frozen
The J.M. Smucker Company

-------- ------------ --------------------------------
1 11.75-ounce jar Smucker's Hot Fudge Topping (at room
temperature)
2 1/4 cups skim milk -- * see note
1/4 cup water
In a deep mixing bowl, using a wire whisk, mix together all ingredients
until well blended. Mixture should resemble dark chocolate milk, and Fudge
Topping should not be in lumps.
Carefully transfer mixture to a pitcher. Slowly pour mixture into plastic

pop molds; put tops (holder/sticks) onto the mold so that each pop will
have a stick.
Place molds on a baking sheet and put into freezer until solid, about 5
hours. To remove pop(s) from mold, quickly dip mold(s) into hot water,
being sure that water doesn't touch the pops.
Source:
"The J.M. Smucker Company"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : *2% milk or whole milk can be substituted for skim milk.
Nutr. Assoc. : 2640 0 0
Speedy Ziti with Zesty Chicken
Recipe By :
Poultry

-------- ------------ --------------------------------
1 pound Ziti, Mostaccioli or other medium pasta
shape -- uncooked
12 ounces chopped, cooked chicken
2 teaspoons butter or margarine
1 tablespoon Dijon mustard
2 cups low-sodium chicken broth
1/4 cup lemon juice
1 10-ounce package frozen peas -- defrosted and drained
1/4 cup fresh parsley -- chopped
Salt and pepper -- to taste

warm the butter or margarine over medium heat in a large skillet. Add the
onion and cook for 3 minutes. Stir in the Dijon mustard and flour. Very
gradually whisk in the chicken broth. Bring the broth to a boil and stir
in the lemon juice, peas and parsley.
When pasta is done, drain it well. Toss pasta and cooked chicken with
sauce, season with salt and pepper and serve.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 6 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2
Nutr. Assoc. : 5662 4732 0 0 0 0 0 0 0 0 0

Spicy Bean Tacos
Recipe By :
Categories : Main Dish Ontario White Bean Producers

-------- ------------ --------------------------------
1/4 teaspoon ground cumin
Dash pepper
1 19-ounce can beans in sauce
3 drops Tabasco sauce (3 to 4 drops)
12 taco shells
1 cup sliced mushrooms
1 cup grated Cheddar cheese
2 tomatoes -- cored and diced
Shredded Ontario lettuce (in season)
Saut� onion in butter in skillet until softened. Stir in garlic powder,

cumin and pepper. Cook 2 minutes. Add beans and Tabasco sauce. Simmer
uncovered 10 minutes, stirring frequently.
Warm taco shells in oven, if desired, at 350 degrees F (180 degrees C) 5

minutes. Divide bean mixture equally amongst taco shells. Top with
mushrooms, cheese, tomatoes and lettuce. Pita bread may be used instead of
taco shells.
Makes 12 tacos. Allow 2 per serving.
Source:
Yield:
"12 Tacos"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : Ontario White Bean Producers

4206 Raney Crescent
Tel: (519) 652-3566
Fax: (519) 652-9607
Nutr. Assoc. : 0 0 0 0 0 255 1471 0 0 0 0 0
Spooky Honey Popcorn Balls
Recipe By :
Categories : Candies The National Honey Board

-------- ------------ --------------------------------
1/2 cup honey
1/4 cup sugar
1 tablespoon butter
5 cups warm popped popcorn
Combine honey, sugar and 1 tablespoon butter in 2-quart microwave-safe

container. Microcook, covered with plastic wrap, at HIGH (100%) 5-1/2 to 7
minutes or to 275 degrees F. Pour over warm popcorn; stir with wooden
spoon until popcorn is thoroughly coated. Cool until mixture can be
handled. Butter hands and shape popcorn into balls.
Source:
Yield:
"6 popcorn balls"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2
Other Carbohydrates
NOTES : Eat within a few hours or store tightly covered to maintain

crispness.
Nutr. Assoc. : 0 0 0 0 1155
Sugar 'n Spice Bunnies
Recipe By :
Holiday

-------- ------------ --------------------------------
1/2 cup sugar
1/2 teaspoon salt
1 cup milk
1/2 cup water
1/3 cup margarine
2 eggs
1 1/2 cups finely chopped walnuts
Confectioners' Sugar Frosting
GARNISH
Semisweet chocolate chips
Pink-colored sugar
Jellybeans
CONFECTIONERS' SUGAR FROSTING

1 cup confectioners' sugar
2 tablespoons milk
In large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast,

cinnamon, salt, allspice and nutmeg. Heat milk, water and margarine until
very warm (125� to 130�F); mix into dry ingredients. Stir in eggs, walnuts
and enough remaining flour to make soft dough. Knead on lightly floured
surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10
minutes.
Divide dough into 10 equal pieces. On lightly floured surface, roll each
to 24-inch rope. Cut each rope into pieces and shape into bunny: 13-inch
piece (coil for body), 6-inch piece (coil for head), two 2-inch pieces
(shape into pointed ears) and one 1-inch piece (roll to ball for tail).
Place, 2 inches apart, on greased baking sheets. Cover; let rise in warm,
Bake at 375�F for 15 to 20 minutes or until done. Remove from sheets; cool
on wire racks. Makes 10 bunnies. Brush with Confectioners' Sugar Frosting
while bunnies are warm; decorate with chocolate chips for eyes, halved
jelly beans for noses and colored sugar for ears. Pipe remaining frosting
for whiskers.
____________________
Confectioners' Sugar Frosting: Combine 1 cup confectioners' sugar, 2

tablespoons milk and 1/2 teaspoon vanilla extract; beat until smooth.
Source:
Yield:
"10 bunnies"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 0 0 20187 0 0 0 0 0 0 0 2788 0 0
Summertime Garden Pasta
Recipe By :
Categories : Florida Tomato Committee Pasta

-------- ------------ --------------------------------
2 pounds firm, ripe, red tomatoes -- washed and cored
16 large basil leaves -- washed, torn into strips
Salt and freshly ground pepper
1 10 ounce package frozen peas
1/2 pound garden style rotini pasta
4 tablespoons freshly grated Parmesan cheese
On a cutting board, dice tomatoes with a utility knife.
Warm the olive oil in a large saut� pan, over medium heat. Add the diced
tomato, half of the strips of basil, salt and pepper to taste. Stir often
with the wooden spoon, for at lease 30 minutes or until thick. Add the
frozen peas and reduce heat to low while cooking pasta.
Add 1 tablespoon of salt to a large pot of water and bring to a boil. Add
pasta and cook for 8 to 10 minutes. Very carefully remove pot from stove,
place it into sink and drain. Pour the drained pasta into a bowl and toss
with the butter, remaining strips of basil, and the hot tomato sauce.
Sprinkle with freshly grated cheese.
Serves 4-6
Description:
"The flavor of ripe, fresh tomatoes is so satisfying. Very little is
needed to make a wonderful pasta dish and it is simple for little
hands to create."
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 26093 0 3333 0 0 4785 0 3562
Super Fast Honey Snack
Recipe By :
Categories : Snacks The National Honey Board

-------- ------------ --------------------------------
1/4 cup honey
Mix peanut butter with honey. Use as a dip for carrot and celery sticks,
and pear and apple slices.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
Nutr. Assoc. : 0 0
Super Fruit Fluff�
Recipe By :

-------- ------------ --------------------------------
1 cup chilled fruit juice
1 small banana -- cut up
3 ice cubes
Into blender container put fruit juice, banana, Marshmallow Fluff� and ice
cubes. Blend 30 seconds or until smooth.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 1006 0 5776 0
Taco Pizza
Recipe By :
Categories : Beef Fleischmann's Yeast
Pizza

-------- ------------ --------------------------------
CRUST
1/2 cup cornmeal
1 teaspoon salt
TOPPING
2 teaspoons chili powder
1/4 teaspoon salt
1 cup prepared mild or medium chunky salsa
1 2 1/4 ounce can sliced ripe olives -- drained
1 cup shredded Cheddar cheese
Thinly sliced lettuce
Chopped tomatoes
Additional shredded Cheddar cheese
Taco sauce
Sour cream
Guacamole
To make crust: In large bowl, combine 1 cup flour, cornmeal, undissolved

yeast and salt; stir in water and oil. Stir in enough remaining flour to
make soft dough. Knead on lightly floured surface until smooth, about 4 to
6 minutes. Cover; let rest 10 minutes.
To make topping: In large nonstick skillet, brown ground beef over

medium-high heat 4 to 6 minutes or until no longer pink, breaking up into
3/4-inch crumbles. Pour off drippings. Season beef with chili powder and
salt; stir in salsa and olives. Set aside.
Roll dough to 13-inch circle. Transfer to greased 12-inch pizza pan; form
3/4-inch high rim along edge. Spoon beef mixture onto dough to within 1/2
inch of edge; top with cheese. Bake at 425�F on lowest oven rack 20 to 25
minutes or until crust is golden brown. Serve hot with additional
toppings, if desired.
Source:
Yield:
"1 (12-inch) Pizza"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2
Nutr. Assoc. : 0 14 0 5626 0 26366 0 3728 0 0 0 0 1325 4281 20152 0 0 0 0

0 0
Taco Rico Wraps
Recipe By :
Categories : Main Dish The Rice Council
Wrap Recipes

-------- ------------ --------------------------------
1 pound lean ground turkey or beef
1 16-ounce jar prepared chunky salsa
3 cups cooked rice
1 11-ounce can corn -- drained
1 cup shredded Monterey Jack cheese (4 ounces)
18 flour or corn tortillas -- warmed
Brown turkey in large nonstick skillet over medium-high heat; drain fat
and liquid, if necessary. Stir in salsa, rice and corn. Cook over medium
heat, covered, for 5 to 10 minutes or until no liquid remains. Spoon 1/3
cup mixture in each tortilla, top with about 1 tablespoon cheese. Roll up;
serve.
Makes 6 servings. (3 tacos each)
Source:
"The Rice Council"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 10 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 5686 1325 0 26006 26152 3310
Tasty Taco Salad
Recipe By :
Categories : Nat. Pork Producers Council Pork
Salads

-------- ------------ --------------------------------
1 pound lean ground pork
1 8-ounce cans tomatoes -- cut up
2 teaspoons chili powder -- to taste
1 head iceberg lettuce
2 tomatoes -- cut in wedges
1/4 cup shredded Cheddar cheese (1 ounce)
In heavy 9-inch skillet, brown ground pork over moderate heat. Drain. Stir
in undrained canned tomatoes, onion, chili powder and garlic powder. Bring
to boiling; reduce heat and simmer uncovered, until most liquid
evaporates, about 15 minutes, stirring occasionally. Season to taste with
salt and pepper. Meanwhile, line four individual salad bowls with large
lettuce leaves; tear remaining lettuce into bite-size pieces. Divide among
four salad bowls. Spoon about 1/2 cup pork mixture onto lettuce bed in
each salad bowl. Arrange tomato wedges atop salad; sprinkle with cheese
and crushed corn chips, if desired.
Source:
T(Cooking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat;
Nutr. Assoc. : 5830 2470 0 0 0 0 0 0 4922

Teddy Bears
Recipe By :

-------- ------------ --------------------------------
1/2 cup plus 1 tablespoon warm water (105� to
115�F)
3/4 cup warm milk (105� to 115�F)
1/4 cup sugar
1 teaspoon salt
3 eggs
1 1/2 cups whole wheat flour
Date pieces or raisins -- for decoration
Powdered Sugar Glaze
POWDERED SUGAR GLAZE

2 tablespoons milk (2 to 3 tablespoons)
Place 1/2 cup warm water in large, warm bowl. Sprinkle in yeast; stir
until dissolved. Add warm milk, butter, sugar, salt and 2 cups all-purpose
flour; blend well. Stir in 2 eggs, whole wheat flour and enough remaining
all-purpose flour to make stiff batter. Grease top; cover tightly with
plastic wrap; refrigerate 2 to 24 hours.
Remove from refrigerator; punch dough down. Remove dough to lightly

floured surface. Divide dough into four equal portions; reserve two
portions. Shape one portion into smooth round ball for body. Place on
large greased baking sheet; flatten slightly. Divide other portion in
half; break off 3/4-inch ball and shape into ball for nose. Shape
remaining piece into smooth round ball for head. Attach head to body;
pinch to seal. Attach nose to head; pinch to seal.
Divide remaining half of portion into six equal pieces. Shape into balls
and attach to body and head to form paws and ears; pinch to seal. Press
date pieces into dough for eyes and buttons. Repeat with remaining dough
portions. Cover; let rise in warm, draft-free place until doubled in size,
about 40 to 60 minutes.
Beat remaining egg with 1 tablespoon water. Brush on dough. Redefine

shapes, if necessary.
Bake at 350�F for 25 minutes or until golden; switch positions of sheets

halfway through baking time for even browning. Remove from sheets; cool on
wire racks. Brush with Powdered Sugar Glaze, if desired.
____________________
Powdered Sugar Glaze: Combine 1 cup powdered sugar, sifted and 2 to 3

tablespoons milk. Stir until smooth.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 5472 26366 4138 0 0 0 14 0 0 0 0 0 0 4138
Thick-Crusted Pepperoni Pizza
Recipe By :

-------- ------------ --------------------------------
1 package Fleischmann's� Active Dry Yeast
1 teaspoon oregano (leaves)
1 teaspoon thyme
1/2 teaspoon salt
1 egg
1/2 cup tomato sauce
2 cups grated Mozzarella cheese (8 ounces)
1/2 cup thinly sliced pepperoni or salami (2
ounces)
1 4-ounce jar diced pimientos -- well drained
In large bowl, combine 1 1/2 cups flour, undissolved yeast, oregano, thyme
and salt. Gradually add water and oil to dry ingredients; beat 2 minutes
at medium speed of electric mixer, scraping bowl occasionally. Add egg and
1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough
remaining flour to make soft dough.
Knead on floured surface until smooth, about 6 minutes. Place in greased

bowl, turning to grease top. Cover; let rise in warm place until doubled
in size, about 30 to 45 minutes.
Punch dough down. On floured surface; roll dough to fit greased 10- �
15-inch baking sheet. Spread evenly with tomato sauce; top with cheese and
meat. Sprinkle with pimientos. Cover; let rise in warm place until almost
Bake at 400�F for 25 minutes or until done. Remove from sheet. Cut into
squares. Serve warm.
Source:
T(Baking Time):
"0:25"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 14 26366 1016 0 0 3728 0 0 0 26153 4981 1603
Three Cheese Pizza
Recipe By :
Categories : Cheese Pizza
Rag� Vegetarian

-------- ------------ --------------------------------
1/2 cup chopped scallions
1 cup sliced mushrooms
1 medium red bell pepper -- sliced into thin strips
1 tablespoon margarine
1 21" long loaf French bread -- split lengthwise and toasted
1 cup shredded Provolone cheese
1 cup shredded Mozzarella cheese
Preheat oven to 425 degrees F. In a large skillet, saut� scallions,

mushrooms and pepper in margarine until vegetables are tender; set aside.
Top each piece of bread evenly with sauce. Evenly top with vegetable
mixture, Provolone, Mozzarella and Parmesan cheese. Bake 15 minutes or
until heated through.
Source:
"Rag�"
T(Baking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 26000 455 1198 0 0
Toffee
Recipe By :
Categories : Candies Sue Bee Honey

-------- ------------ --------------------------------
1 cup chopped pecans
1/4 cup Sue Bee Honey
1/2 cup packed brown sugar
1/2 cup margarine
1/2 cup semisweet chocolate chips
Spray square 9 � 9 � 2 inch pan with nonstick coating. Spread pecans on

bottom.
Heat Sue Bee Honey, sugar and margarine to boiling in a 1-quart saucepan,
stirring constantly. Boil over medium heat, stirring constantly, 7
minutes. Do not let scorch or burn. Mixture should be toffee colored.
Immediately spread mixture over pecans in pan.
Sprinkle chocolate chips over hot mixture and spread as they melt over the
toffee. Cut into squares while hot. Refrigerate until firm.
Source:
"Sue Bee Honey"
"http://www.suebee.com/"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : Adapted for honey from Betty Crocker�

Nutr. Assoc. : 0 731 0 0 0
Tomato Tea Sandwiches
Recipe By :
Categories : Burgers/ Sandwiches Florida Tomato Committee
Poultry

-------- ------------ --------------------------------
4 ounces cream cheese or light cream cheese -- (room temperature)
4 tablespoons cranberry chutney
8 slices raisin bread
1 bunch fresh watercress
1/2 pound smoked turkey breast -- thinly sliced
2 medium ripe Florida tomatoes -- thinly sliced
Mix cream cheese and chutney together in food processor.
Spread a thick layer of cream cheese mixture over each slice of bread. To
half of the bread add a layer of watercress and then alternating slices of
turkey and tomato. Top with the second half of the bread slices. Cut each
sandwich in half and serve.
Description:
"These spicy tea sandwiches are excellent additions to a party buffet.
Children delight in their sweetness."
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 Fat;
Nutr. Assoc. : 3928 382 0 0 0 26093 0
Traditional Spaghetti and Meatballs
Recipe By :
Categories : Beef National Pasta Assn.
Pasta

-------- ------------ --------------------------------
1 pound Spaghetti, Linguine, or Thin Spaghetti -- uncooked
MEATBALLS
4 slices white bread
1/2 cup skim milk
2 large egg whites
8 ounces ground turkey
8 ounces ground beef
1/4 cup Romano cheese
1 tablespoon minced fresh basil
OR
1 teaspoon dried basil
1 teaspoon minced fresh oregano
OR
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
SAUCE
Basic Tomato Sauce -- see recipe
1 teaspoon vegetable oil -- divided
Put the bread into a medium mixing bowl and pour the milk over it. Let sit
5 minutes. Add the egg whites, ground turkey, ground beef, Romano cheese,
basil, oregano, salt and pepper. Knead the mixture with your hands until
it is smooth. To prevent sticking, dip your hands into cool water before
forming each meatball. Form mixture into 30 1 1/2-inch balls.
Pour the tomato sauce into a large, heavy-bottom saucepan and bring to a
simmer over low heat. Warm 1/2 teaspoon vegetable oil in a large non-stick
skillet. Add half the meatballs to the skillet and brown them on all
sides. Spoon the meatballs into the tomato sauce. Add the remaining 1/2
teaspoon vegetable oil to the skillet and brown the rest of the meatballs,
then add them to the sauce. Simmer, stirring, for 20 minutes.
While sauce is simmering, prepare pasta according to package directions;

drain.
Transfer to a large serving bowl. Remove bay leaves from sauce; pour sauce
over pasta and serve.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 2 Fat;
Nutr. Assoc. : 1405 0 2342 0 0 0 0 0 3332 0 2130706543 0 0 2130706543 0 0

0 0 0
Basic Tomato Sauce
Recipe By :
Categories : National Pasta Association Pasta
Sauce/ Baste/ Gravy

-------- ------------ --------------------------------
1 teaspoon vegetable oil
2 cloves garlic -- chopped
2 28-ounce cans whole tomatoes
1 6-ounce can tomato paste
2 teaspoons dried Italian seasoning
2 bay leaves
In a medium, heavy-bottom saucepan, stir together the oil, onion and

garlic. Cook over low heat, stirring often, until the onion is very soft
and aromatic, about 6 to 8 minutes. In a food processor or blender, pur�e
the tomatoes. Add the tomatoes and tomato paste to the onions and bring to
a simmer over medium-high heat. Reduce the heat to very low and let the
sauce simmer slowly for 30 minutes, stirring the bottom often to prevent
burning. If you are adding meatballs, do so at this time, and simmer them
in the sauce for 20 minutes, stirring often. If you are not adding
meatballs, simmer the sauce for another 20 minutes (50 minutes total).
Season to taste with salt and pepper. Remove bay leaves before serving.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 5305 0 0 0 0
Turbana Banana Popsicles
Recipe By :
Categories : Desserts Frozen
Turbana Corporation

-------- ------------ --------------------------------
7 bananas (7 to 8)
14 wooden popsicle sticks (14 to 16)
7 ounces chocolate cream
1/4 cup cooking oil
Peel the bananas and cut them into halves crosswise. Impale on wooden
popsicle sticks. Put inside the freezer for two hours or until completely
frozen
Melt the chocolate in a double boiler. Add the oil and mix well. Heat for
another two minutes before using. (The melting process takes approximately
10 minutes). Dip the frozen bananas into the melted chocolate or spoon the
chocolate over the bananas (do not remove the chocolate from the heat
during the dipping process.) The banana popsicles are ready as soon the
chocolate has set.
Yields 14-16 Popsicles
Source:
"Turbana Corporation"
"http://www.turbana.com/index.html"
Yield:
"16 Popcicles"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 2142 2130706543 2629 0
Vanilla-Crust Fruit Pizza
Recipe By :
Categories : Desserts Fleischmann's Yeast
Fruit Pizza

-------- ------------ --------------------------------
CRUST
1/4 cup sugar
1/4 teaspoon salt
1/2 cup water
1/4 cup butter or margarine (1/2 stick) -- cut up
1 teaspoon pure vanilla extract
TOPPINGS
1/2 cup chocolate hazelnut spread
3 cups assorted sliced or whole fresh fruits such
as strawberries, oranges, kiwi, bananas
Granola
Miniature marshmallows
Toasted coconut (optional)
To make crust: In large bowl, combine 1 1/2 cups flour, sugar, undissolved
yeast and salt. Heat water and butter until very warm (120� to 130�F);
butter does not need to melt. Stir water mixture and vanilla into dry
ingredients. Stir in enough remaining flour to make soft dough. Knead on
lightly floured surface until smooth and elastic, about 4 to 6 minutes.
Cover; let rest 10 minutes.
Roll or press dough to fit greased 12-inch pizza pan. With fork, prick
dough evenly; cover and let rise slightly, about 15 to 30 minutes. Bake in
425�F oven for 12 to 15 minutes or until golden brown. Remove from pan;
cool on wire rack.
To serve, spread chocolate hazelnut spread onto crust to within 1/2 inch
of edge. Arrange fruit over top; sprinkle with granola, if desired.
Source:
Yield:
"1 (12-inch) Pizza"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1/2
Other Carbohydrates
NOTES : * Canned fruits, such as sliced peaches, sliced pineapple or

mandarin oranges, may be substituted for fresh fruits; drain well
before using.
Nutr. Assoc. : 0 14 0 26366 0 0 4098 5403 0 0 27138 901436 0 0 0
Very Berry Pork Chops
Recipe By :
Pork

-------- ------------ --------------------------------
4 pork loin chops -- trimmed
1 tablespoon cooking oil
1/4 cup strawberry preserves
1 tablespoon mustard
1/4 cup cider vinegar
Dry pork chops with paper towels. Saut� pork chops in a large skillet over
medium-high heat until brown on both sides. Reduce heat to low. Add
preserves, mustard and vinegar. Cover pan. Cook pork chops for 10 minutes
� or until the sauce has thickened. To serve, spoon glaze over each pork
chop.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
Wainwright Inn Puffed Pancake with Black Cherries and Almonds
Recipe By :

-------- ------------ --------------------------------
4 California Fresh Eggs
1 cup milk
1/2 lemon -- grated rind and juice
1 cup flour
1/2 stick unsalted butter (2 ounces)
2 cups frozen black cherries -- thawed
1/2 cup sliced almonds
Preheat oven to 475�. Whisk together eggs, milk, lemon rind and vanilla
Add flour and beat until batter is smooth. Place butter in greased baking
dish and place in oven until butter melts. Pour in batter and bake 20
minutes until puffed and golden.
Remove from oven and sprinkle with powdered sugar and lemon juice. Offer
black cherries, almonds and additional powdered sugar as toppings.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
NOTES : Double ingredients to serve 8
Wainwright Inn * Bed & Breakfast * Box Mail 130406 * Big Bear
Lake, CA 92315 * (909) 585-6914
Sharon Berton sent us this easy and delicious recipe!
Nutr. Assoc. : 3218 0 0 0 0 1553 3447 0 0
White Bean and Vegetable Pizza
Recipe By :
Categories : Ontario White Bean Producers Pizza

-------- ------------ --------------------------------
4 individual-size pizza shells
1 leek -- halved lengthwise and chopped
2 cups fresh spinach -- stems picked off
1 cup white pea beans -- soaked and cooked
OR
1 cup canned white pea beans -- drained and rinsed
8 sun-dried tomatoes -- thinly sliced
1 1/2 cups shredded part-skim Mozzarella cheese
1 tablespoon fresh chives -- finely chopped
1 tablespoon fresh oregano -- finely chopped
OR
1 teaspoon dried oregano
Preheat oven to 350 degrees F (180 degrees C).
In a medium skillet, heat 1 tablespoon (15 mL) olive oil. Add chopped
leeks and saut� over medium heat for about 5 minutes or until tender. Add
garlic and continue to saut� slowly for five more minutes. Do not brown.
Remove from pan and set aside.
Turn heat to high and add spinach to pan. Cover and cook spinach just
until it wilts (about 1 minute). Remove spinach from pan and rinse in cold
water. Gently squeeze leaves to remove excess water. Set aside.
Brush pizza shells with 2 tablespoons (25 mL) olive oil. Spread one
quarter of the Mozzarella cheese evenly over each pizza shell. Next, layer
spinach leaves over the Mozzarella cheese and top with white beans and
sun-dried tomatoes. Finally, layer the leek and garlic mixture and
sprinkle each pizza with Parmesan cheese, chives and oregano. Bake
approximately 10 minutes.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 4 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2
NOTES : � An excellent source of vitamin A, thiamin, niacin, folate,

vitamin C, iron, calcium, phosphorus, magnesium and zinc.
� A very high source of dietary fibre.
____________________
Ontario White Bean Producers

4206 Raney Crescent
Tel: (519) 652-3566
Fax: (519) 652-9607
Nutr. Assoc. : 5697 0 0 0 0 2130706543 0 27197 1447 27033 0 0 0 0
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Amount Measure Ingredient -- Preparation Method

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Amount Measure Ingredient -- Preparation Method

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Amount Measure Ingredient -- Preparation Method

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Amount Measure Ingredient -- Preparation Method

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Amount Measure Ingredient -- Preparation Method

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Amount Measure Ingredient -- Preparation Method

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Amount Measure Ingredient -- Preparation Method

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