deluxe appetizers recipes

8/15/2019 deluxe appetizers recipes

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* Exported from MasterCook *

"Buffalo" Style - Stuffed Eggs

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

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------12 California Fresh Eggs

1/2 cup blue cheese -- crumbled1/4 cup mayonnaise

1 tablespoon parsley -- minced1/2 teaspoon Tabasco sauce1/2 teaspoon salt1/4 teaspoon pepper1/2 teaspoon celery salt

2 ribs celery -- finely diced

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

Description:"Hot and spicy!!!!"

Source:"California Egg Commission"

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

Yield:"24 halves"

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Per serving: 58 Calories (kcal); 5g Total Fat; (74% calories from fat); 3gProtein; trace Carbohydrate; 96mg Cholesterol; 155mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 3218 0 0 0 0 0 0 0 0


Appetizer Braid

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Braids and Wreaths Breads/ Muffins

Fleischmann's Yeast

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

DOUGH


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2 cups bread flour (2 to 2 1/4 cups)1 package Fleischmann's Rapid Rise Yeast2 teaspoons Italian herb seasoning

3/4 teaspoon salt2/3 cup very warm water (120 to 130 F)

1 tablespoon olive or vegetable oil

FILLING

1 6-ounce jar marinated artichoke hearts -- drained and chopped1/3 cup sliced ripe olives1/3 cup drained and chopped roasted red peppers

OR1/3 cup sundried tomatoes (packed in oil)

1 cup (4 ounces) shredded Provolone cheese

To make dough: In large bowl, combine 1 cup flour, undissolved yeast,Italian herb seasoning and salt; stir in water and oil. Stir in enoughremaining flour to make soft dough. Knead on lightly floured surface untilsmooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.

Roll dough to 12 8-inch rectangle. Place on greased baking sheet. Layer

filling ingredients lengthwise over center third of dough. With sharpknife, cut sides of dough into 1-inch wide strips, cutting from edge offilling. Fold strips at an angle over filling, alternating sides andoverlapping ends. Cover; let rise in warm, draft-free place until doubledin size, about 20 to 40 minutes.

Bake at 400 F 20 to 25 minutes or until done. Remove from pan; coolslightly on wire rack. Serve warm.

Source:"Fleischmann's Yeast"

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

Yield:"1 Braid"

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Per serving: 152 Calories (kcal); 5g Total Fat; (31% calories from fat); 6gProtein; 20g Carbohydrate; 8mg Cholesterol; 291mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0Other Carbohydrates

Nutr. Assoc. : 0 2339 26366 3776 0 5472 986 0 0 42 2678 2130706543 0 14481198


Appetizer Cream Puffs

Recipe By :Serving Size : 40 Preparation Time :0:00Categories : Dundee Hazelnuts Snacks

The Oregon Hazelnut Industry


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1/2 cup butter or margarine1 cup water -- boiling1 cup all-purpose flour

1/4 teaspoon salt4 eggs

In a saucepan, melt 1/2 cup butter or margarine in 1 cup boiling water.Add 1 cup all-purpose flour and 1/4 teaspoon salt all at once; stirvigorously. Cook and stir until mixture forms a ball that does notseparate. Remove from heat; cool slightly. Add 4 eggs, one at a time,beating until smooth after each. Drop level tablespoons of dough 3 inchesapart on greased baking sheet. Bake at 400 for 25 minutes. Cool on rack.Cut off the top third of each puff. Remove any soft dough from inside.

Yield: 35 to 40 puffs.

Source:"Dundee Hazelnuts & The Oregon Hazelnut Industry"

S(Internet address):

"http://www.teleport.com/~nuts/index.html;http://www.oregonhazelnuts.org/"

Yield:"40 puffs"

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Per serving: 38 Calories (kcal); 3g Total Fat; (65% calories from fat); 1gProtein; 2g Carbohydrate; 25mg Cholesterol; 43mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0


Apricot Pecan Pat

Recipe By :Serving Size : 10 Preparation Time :0:00Categories : Nat. Pork Producers Council Spreads/ Pat

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------18 ounces canned apricots -- pur e2 cups water

1/2 cup sugar1 tablespoon cornstarch3 tablespoon Cointreau1 pound pecans -- chopped

Drain and pur e apricots. In heavy saucepan, bring apricot pur e, water, and sugar to a boil for 5 minutes.


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Dissolve cornstarch in a cup of cold water. Add to syrup, bring to a boiland cook for 1-2 minutes. Stir in Cointreau or other orange liqueur. Stirin pecans to make a paste.

Source:"National Pork Producers Council"

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

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Per serving: 370 Calories (kcal); 31g Total Fat; (71% calories from fat); 4gProtein; 23g Carbohydrate; 0mg Cholesterol; 8mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 1/2Other Carbohydrates

Nutr. Assoc. : 2078 0 0 0 0 0


Bacon-Wrapped Dates

Recipe By :Serving Size : 24 Preparation Time :0:10Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------12 slices bacon24 pitted dates

Cut each bacon slice in half crosswise. Place bacon on paper toweling on amicrowave-safe plate; cover with another paper towel. Microwave on High 4minutes. Roll up each date in a piece of bacon, place bacon-wrapped dateson clean toweling on microwave-safe plate; cover with another paper towel.Microwave on High 2-4 minutes, until bacon is crisp.



T(Cooking Time):"0:05"

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Per serving: 41 Calories (kcal); 2g Total Fat; (33% calories from fat); 1gProtein; 6g Carbohydrate; 3mg Cholesterol; 51mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0Other Carbohydrates

Nutr. Assoc. : 0 0


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Baked Grits Wedges

Recipe By :Serving Size : 8 Preparation Time :0:15Categories : Nat. Pork Producers Council Snacks

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 cups boiling water

3/4 cup grits1/2 teaspoon salt1/2 cup shredded sharp Cheddar cheese (2 ounces)

2 tablespoons chopped green onion1/2 teaspoon prepared mustard

In 2-quart saucepan, slowly stir grits and salt into boiling water. Reduceheat to medium-low, cover. Cook 5-7 minutes, stirring occasionally.

Remove from heat; stir in cheese, onions and mustard, stirring untilcheese melts. Pour grits into 9- to 10-inch pie plate, lightly coated withcooking oil spray. Cover; chill until firm.

Cut into 8 slices. Arrange grits on baking pan lightly coated with cookingoil spray. Broil 8-10 minutes or until golden brown.



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Per serving: 83 Calories (kcal); 3g Total Fat; (27% calories from fat); 3gProtein; 12g Carbohydrate; 7mg Cholesterol; 184mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 0 0 0 4922 2665 0


Barbecue Glazed Turkey Meatballs

Recipe By :Serving Size : 20 Preparation Time :0:20Categories : Poultry The Butterball Turkey Company

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 1 1/4 pound package Butterball Fresh Ground Turkey1 cup sauerkraut -- drained and chopped fine

1/4 cup original flavored barbecue sauce *


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1/2 cup currant jelly3 tablespoons original flavored barbecue sauce

Heat oven to 375 F. To make meatballs, combine turkey, sauerkraut and the1/4 cup barbecue sauce in a medium bowl. Shape turkey mixture into smallmeatballs, about 1-inch diameter. Place in a 15-1/2 10-1/2 1-inch jelly-roll pan sprayed with cooking spray. Bake 12 to 15 minutes or untilno longer pink in the center.

Meanwhile, heat jelly and the 3 tablespoons barbecue sauce in largeskillet over medium-low heat until jelly melts. Add meatballs, turning tocoat with glaze. Continue heating until meatballs are hot and glazed.

Makes 40 to 50 small meatballs.

Source:"The Butterball Turkey Company"

S(Internet address):"http://www.butterball.com/"

Copyright:" 1998 Butterball Turkey Company"

Yield:"50 Small meatballs"

T(Cook time:):"0:25"

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Per serving: 67 Calories (kcal); 2g Total Fat; (27% calories from fat); 6gProtein; 7g Carbohydrate; 18mg Cholesterol; 146mg SodiumFood Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2Other Carbohydrates

NOTES : Meatballs may be made a day ahead of time, refrigerated and then

glazed prior to serving.

*A barbecue sauce with a sweeter flavor works best.Nutr. Assoc. : 5686 0 85 0 85


Beach Party Popcorn

Recipe By :Serving Size : 10 Preparation Time :0:00Categories : Popcorn Snacks

The Popcorn Institute


1/3 cup melted butter1 teaspoon soy sauce1 drop hot pepper sauce -- or to taste2 quarts popped popcorn*2 cups seasoned assorted snacks

1/2 ounce (1/2 package) bacon-onion dip mix


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Add soy sauce and hot pepper sauce to 1/3 cup melted butter.

Put popped popcorn and seasoned assorted snacks in a large bowl. Pourbutter/soy mixture over popped popcorn and snacks; toss. Sprinkle withbacon-onion dip mix; toss again.

Spread mixture on a jelly roll pan (15 1/2 10 1/2 1-inch) and bake in a 350-degree Fahrenheit oven for 8-10 minutes, stirring once.

Source:"The Popcorn Institute"

S(Internet address):"http://www.popcorn.org/mpindex.htm"

Yield:"2 1/2 Quarts"

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Per serving: 86 Calories (kcal); 7g Total Fat; (68% calories from fat); 2gProtein; 5g Carbohydrate; 17mg Cholesterol; 141mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0

Other Carbohydrates

NOTES : *1 ounce of unpopped popcorn kernels (2 tablespoons householdmeasure) makes approximately 1 quart of popped popcorn.

Nutr. Assoc. : 0 0 0 2025 27244 2118


Black Olive Aioli

Recipe By :Serving Size : 12 Preparation Time :0:00

Categories : Dips/Salsas Nat. Pork Producers CouncilSauce/ Baste/ Gravy

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup mayonnaise

1/4 cup black olives -- ground2 cloves garlic -- minced2 teaspoons lemon juice

1/4 cup parsley -- choppedSalt and pepper -- to taste

Combine mayonnaise, black olives, garlic, lemon juice and chopped parsley.

Add salt and pepper to taste.



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Per serving: 136 Calories (kcal); 16g Total Fat; (97% calories from fat); traceProtein; trace Carbohydrate; 6mg Cholesterol; 130mg Sodium


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

Nutr. Assoc. : 0 0 0 0 0 0


Blue Cheese Dip

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Belgian Endive Marketing Board Dips/Salsas


1/2 pint sour cream1/4 cup milk1/3 cup blue cheese -- crumbled

2 tablespoons red onion -- finely diced

In bowl, combine all the ingredients well. Serve chilled.

Source:"Belgian Endive Marketing Board"

S(Internet address):"http://www.belgianendive.com/"

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Per serving: 168 Calories (kcal); 15g Total Fat; (80% calories from fat); 4gProtein; 4g Carbohydrate; 35mg Cholesterol; 170mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0Other Carbohydrates

Nutr. Assoc. : 0 0 0 0


Brioche Appetizer Bread


Categories : Breads/ Muffins Fleischmann's Yeast


1/2 cup warm water (105 to 115 F) 2 packages Fleischmann's Active Dry Yeast -- *see notes3 tablespoons sugar

3/4 teaspoon salt1/2 cup butter or margarine -- melted

3 eggs -- at room temperature


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3 1/2 cups all-purpose flour (3 1/2 to 4 cups)1 egg yolk beaten with 1 tablespoon water

Measure warm water into large, warm bowl. Sprinkle in yeast, stir untildissolved. Stir in sugar, salt, butter, 3 eggs and 1 cup flour; beat untilsmooth. Stir in enough additional flour to make soft dough. Knead onlightly floured surface until smooth and elastic, about 5 minutes. Placein greased bowl, turning to grease top. Cover; let rise in warm,

draft-free place until doubled in bulk, about 45 minutes.

Punch dough down; cover bowl tightly with plastic wrap and refrigerate for5 to 24 hours.

Turn dough out onto lightly floured surface. Remove 1/3 cup dough;reserve. Divide remaining dough into 2 equal portions. Roll each to36-inch rope, tapering ends. Place ropes side by side; twist looselytogether; pinch ends to seal. Grease outside of 6 to 7-inch diameteroven-proof bowl. Invert bowl onto large, greased baking sheet. Wrap doughtwist around bowl and cross ends. Cover; let rise in warm, draft-freeplace for 15 minutes.

Meanwhile, divide reserved dough into 12 equal pieces. Roll each to 9-inchrope; coil ends in opposite directions to make "S" shape; reserve.

Brush ring with egg yolk mixture. Place "S" shapes, at an angle, on ringat evenly spaced intervals. Cover; let rise in warm, draft-free place for5 minutes.

Brush with remaining egg mixture. Bake at 350 F oven for 25 minutes oruntil done. Remove from pan and bowl; cool on wire rack. Cut into slicesand serve with cheeses, dips or spreads.

____________________

Alternate Shapes

Swirl - Roll dough to 30-inch rope. Coil ends in opposite directions toform "S" shape. Cover; let rise in warm, draft-free place until doubled insize, about 20 minutes. With sharp knife, make 7 to 8 diagonal (1/4-inchdeep) on dough. Brush with egg mixture and bake as directed. To serve,place bowls of dips or spreads in the center of each coil.

Wreath - Divide dough into 3 equal portions; roll each to 32-inch rope.Braid ropes. (braided). Place 5 to 6-inch diameter inverted oven-proofgreased bowl on large, greased baking sheet; wrap braid around bowl. Pinchends to seal. Cover; let rise in warm, draft-free place until doubled insize, about 20 minutes. Brush with egg mixture, bake and serve as

directed. If desired, tie bow with colored ribbon around wreath.



Yield:"1 Loaf"

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Per serving: 237 Calories (kcal); 10g Total Fat; (36% calories from fat); 6gProtein; 32g Carbohydrate; 85mg Cholesterol; 227mg SodiumFood Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0Other Carbohydrates

NOTES : *To save up to 50% rising time, use Fleischmann's Rapid RiseYeast. In large bowl, combine 1 cup all-purpose flour,Fleischmann's Rapid Rise Yeast, sugar and salt. Heat water and

butter until hot to touch, 125 to 130 F. Stir liquids into dryingredients. Add eggs; stir until well blended. Stir in enoughadditional flour to make soft dough. Follow directions forkneading. Cover dough; let rest on board 10 minutes. Refrigeratefor 5 to 24 hours as directed. Shape dough; let rise and bake asdirected.

Nutr. Assoc. : 5472 26366 0 0 0 0 14 3232


Brioche Appetizer Wreath

Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Braids and Wreaths Breads/ Muffins

Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup warm water (105 to 115 F) 3 packages Fleischmann's Fast Rising Active Dry

Yeast* -- *see notes1/3 cup sugar

2 teaspoons salt1 cup butter or margarine -- melted

6 1/2 cups all-purpose flour (6 1/2 to 7 cups)4 eggs2 egg yolks1 egg white1 tablespoon water

Poppy seeds

Measure warm water into large bowl. Sprinkle in yeast, stir untildissolved. Add sugar, salt, butter and 3 cups flour. Beat until smooth.Add 4 eggs and 2 egg yolks, beat until smooth. Stir in enough additionalflour to make soft dough. Knead on lightly floured surface until smoothand elastic, about 5 to 8 minutes. Place in greased bowl, turning togrease top. Cover; let rise in warm, draft-free place until doubled in

bulk, about 1 hour.

Punch dough down; cover bowl with plastic wrap and refrigerate for 2 to 24hours.

Turn dough out onto lightly floured surface; divide in half. Divide eachhalf into 3 equal parts. Shape each into 30-inch rope. Braid together.Place braid around 5 to 6-inch diameter inverted oven-proof greased bowlor round metal pan and place on large, greased baking sheet. Pinch ends toseal. Cover; let rise in warm, draft-free place until doubled in bulk,about 45 minutes.


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Mix egg white and water; brush on dough. Sprinkle with poppy seed. Bake at350 F (180 C) oven for 25 minutes or until done. Remove from pan; cool onwire racks. Serve with cheese, dip or spread in center.



"http://www.breadworld.com/index.html"Yield:"2 Rings"

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Per serving: 331 Calories (kcal); 14g Total Fat; (37% calories from fat); 8gProtein; 44g Carbohydrate; 104mg Cholesterol; 404mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2Fat; 1/2 Other Carbohydrates

NOTES : *Set aside 1 cup flour from total amount. Mix remaining flour,sugar, undissolved Fleischmann's Quick-Rise Yeast and salt. Heat

milk, water and butter until hot to touch, 125 to 130 F; stir into dry mixture. Mix in enough reserved flour to make stiffdough. Knead as directed. Instead of first rise, cover kneadeddough and let rest on work surface 10 minutes. Shape, rise andbake as directed.

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


Cajun Corn

Recipe By :

Serving Size : 10 Preparation Time :0:00Categories : Popcorn Snacks


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 1/2 quarts popped popcorn

1/4 cup butter -- melted1 teaspoon paprika

1/2 teaspoon onion powder1/2 teaspoon garlic powder1/4 teaspoon cayenne pepper

1 teaspoon lemon pepper

Pour butter over warm popcorn. Combine remaining seasonings and sprinkleover popcorn; toss to mix. Bake in a 300-degree Fahrenheit oven for crispypopcorn.



Yield:"2 1/2 Quarts"


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Per serving: 73 Calories (kcal); 5g Total Fat; (58% calories from fat); 1gProtein; 7g Carbohydrate; 12mg Cholesterol; 81mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0Other Carbohydrates

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


Canadian Bacon and Eggplant Roll-Ups


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------10 slices Canadian bacon, about 1/8-inch thick

(about 10 oz.)1 large eggplant, about 1 1/2 pounds3 tablespoons vegetable oil2 tablespoons flour1 1/2 cups milk

Dash ground pepperDash nutmeg

1 cup part-skim Ricotta cheese2 tablespoons chopped parsley2 tablespoons grated Parmesan cheese

Wash eggplant; pare if desired; cut off stem and blossom end. Cutlengthwise into 10 thin slices. Brush slices lightly with oil and saut afew at a time in a 10-inch fry pan until tender. Set aside.

Measure 1 tablespoon of oil into fry pan; stir in flour, add milk; cookand stir until mixture boils and thickens. Season with pepper and nutmeg.Combine Ricotta cheese and parsley. Lay one slice of bacon on eacheggplant slice. Lap one small eggplant slice over a larger slice.

Spoon a rounded tablespoon of cheese over eggplant and bacon. Roll aroundcheese and place seam-side-down in an 11 7-inch baking dish. Pour sauceover eggplant roll-ups. Sprinkle with cheese. Bake in a 375 F oven for 30

minutes or until heated through.




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Per serving: 158 Calories (kcal); 10g Total Fat; (54% calories from fat); 11gProtein; 7g Carbohydrate; 27mg Cholesterol; 428mg SodiumFood Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0Other Carbohydrates

Nutr. Assoc. : 26542 3234 0 0 0 1091 0 0 0 0


Caramel Popcorn and Peanuts

Recipe By :Serving Size : 20 Preparation Time :0:00Categories : National Presto Industries Nuts

Popcorn Snacks


5 quarts popped popcorn2 cups roasted shelled Virginia-type peanuts1 cup butter or margarine (1/2 pound)2 cups light brown sugar -- firmly packed

1/2 cup light corn syrup1 teaspoon salt

1/2 teaspoon baking soda

Place popped corn and peanuts in a large shallow 18 12 2-inch baking pan; keep warm in a 250 degree oven. Meanwhile, combine butter, brownsugar, corn syrup, and salt in a heavy 2-quart saucepan; cook and stiruntil sugar dissolves. Bring to a boil and cook to firm ball stage (248degrees on candy thermometer). Remove from heat and stir in baking soda.

Remove popped corn and peanuts from oven; immediately pour a steady streamof syrup over popped corn and peanuts. Mix well. Return to oven for 45minutes, stirring every 15 minutes. Cool and store in an airtightcontainer.

Source:"National Presto Industries"

S(Internet address):"http://www.presto-net.com/index.html"

Yield:"5 quarts"

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Per serving: 297 Calories (kcal); 19g Total Fat; (55% calories from fat); 5gProtein; 30g Carbohydrate; 0mg Cholesterol; 419mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;1 1/2 Other Carbohydrates

Nutr. Assoc. : 1155 5462 4098 0 0 0 0



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Cheese-Topped Mushrooms

Recipe By :Serving Size : 24 Preparation Time :0:20Categories : Mushrooms Nat. Pork Producers Council

Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound bulk pork sausage1 pound fresh mushrooms1 clove garlic -- minced2 tablespoons chopped parsley1 1/2 cups shredded Cheddar cheese (6 ounces)

Chopped pimiento (optional)Fresh snipped parsley (optional)

Rinse mushrooms and pat dry; remove stems. Chop stems. Combine stems,sausage, garlic and chopped parsley in a medium skillet; cook untilsausage is browned, stirring often. Drain pan drippings. Stir in cheese,

mixing well.

Fill mushroom caps with sausage mixture. Place in a 13 9 2-inch baking dish. Bake at 350 F for 20 minutes. Garnish with pimiento and snippedparsley, if desired.




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Per serving: 75 Calories (kcal); 6g Total Fat; (67% calories from fat); 5gProtein; 1g Carbohydrate; 18mg Cholesterol; 56mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 5830 0 0 0 4922 2130706543 2130706543


Cheesy Popcorn Italiano

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : National Presto Industries Popcorn

Snacks

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 tablespoons garlic-flavored olive oil3 quarts warm popped popcorn


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1/3 cup grated Parmesan cheese2 tablespoons butter or margarine -- melted1 1/2 teaspoons dried basil

1/2 teaspoon crushed hot red pepper flakes1/4 teaspoon salt (optional)

Pop popcorn using garlic-flavored olive oil. Drizzle butter over warmpopcorn. Combine cheese, basil, hot pepper flakes, and salt; sprinkle over

popcorn, tossing well.

Source:"National Presto Industries"

S(Internet address):"http://www.presto-net.com/index.html"

Yield:"8 cups"

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

Nutr. Assoc. : 986 1155 0 0 0 4714 1326


Cheesy Sausage Bites


Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------8 eggs

1/2 cup flour1 teaspoon baking powder

3/4 teaspoon salt3 cups Mozzarella cheese1 1/2 cups cottage cheese

3/4 pound spicy pork sausage -- cooked and crumbled

In large bowl, beat eggs, add flour, baking powder and salt. Blendthoroughly. Fold in remaining ingredients. Turn into a greased 9 9 2-inch baking dish. Bake in a 350 F oven for 40 minutes. Remove from oven;let stand 10 minutes. Cut into small squares; serve warm or at roomtemperature.



T(Cooking Time):


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"0:40"

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Per serving: 99 Calories (kcal); 7g Total Fat; (67% calories from fat); 6gProtein; 2g Carbohydrate; 57mg Cholesterol; 211mg SodiumFood Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 OtherCarbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 4841


Cherry Bruschetta

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Breads/ Muffins Cherry Marketing Institute

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 21-ounce can cherry filling and topping

1/2 cup finely chopped red onion1/2 teaspoon dried basil1/2 teaspoon dried oregano

2 garlic cloves -- minced1/4 cup olive oil

1 16-ounce loaf French bread -- cut into 3/4-inch slices

In a medium saucepan, combine cherry filling, onion, basil and oregano;mix well. Cook, stirring constantly, over medium heat 5 minutes, or until

mixture is bubbly and flavors are blended. Let cool to room temperature.

In a small bowl, combine garlic and olive oil. Brush both sides of eachbread slice with oil mixture; place on an ungreased baking sheet. Broil, 4to 5 inches from the heat, 1 to 2 minutes per side, or until golden brown.

Top each slice of bread with a generous tablespoon of cherry mixture.Serve immediately as an appetizer or first course.

Serving size: 2 slices of bread

Description:"An appetite teaser or light lunch."

Source:"Cherry Marketing Institute"

S(Internet address):"http://www.cherrymkt.org/index.html"

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Per serving: 306 Calories (kcal); 9g Total Fat; (25% calories from fat); 6gProtein; 52g Carbohydrate; 0mg Cholesterol; 352mg SodiumFood Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 11/2 Other Carbohydrates


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Nutr. Assoc. : 2555 2679 0 0 620 0 593


Cherry Relish

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Condiments Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 1/2 cups dried tart cherries

1/2 cup red wine vinegar1/4 cup balsamic vinegar

2 tablespoons olive oil1 cup chopped yellow Spanish Sweet onion

2 tablespoons granulated sugarSalt and pepper to taste

In a medium bowl, combine cherries and both vinegars. Let soak 30 minutes.

Heat oil in a large skillet. Add onion; cook 5 minutes or until onion issoft. Add sugar; mix well. Add cherries with soaking liquid; stir tothoroughly combine ingredients. Cook, uncovered, over medium heat 10 to 12minutes, or until almost all the liquid is evaporated. Season with saltand pepper. Serve at room temperature.

Makes about 2 cups; 12 servings as a relish on sandwiches.

Description:"Flavorful cherry combination adds zip to sandwiches."



Yield:"2 cups"

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

Nutr. Assoc. : 0 0 0 0 1415 0 2130706543


Cherry Salsa


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Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Cherry Marketing Institute Dips/Salsas

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 1/3 cups frozen unsweetened tart cherries

1/4 cup coarsely chopped dried tart cherries1/4 cup finely chopped red onion

1 tablespoon chopped fresh jalape os -- or to tasteOR

1 tablespoon canned jalape o peppers -- or to taste1 clove garlic -- finely chopped1 tablespoon chopped fresh cilantro

OR1/2 teaspoon dried cilantro

1 teaspoon cornstarch

Coarsely chop frozen tart cherries. Let cherries thaw and drain, reserving1 tablespoon cherry juice.

When cherries are thawed, combine drained cherries, dried cherries, onion,jalape os, garlic and cilantro in a medium saucepan; mix well. Combinereserved cherry juice and cornstarch in a small bowl; mix until smooth.Stir into cherry mixture. Cook, stirring constantly, over medium-high heatuntil mixture is thickened. Let cool.

Makes about 1 cup.

Description:"Served with grilled poultry, roast pork or tortilla chips, this spicymixture wows traditional salsa lovers."

Source:

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

- - - - - - - - - - - - - - - - - - -

Per serving: 31 Calories (kcal); trace Total Fat; (5% calories from fat); traceProtein; 7g Carbohydrate; 0mg Cholesterol; 1mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0Other Carbohydrates

Serving Ideas : Serve with tortilla chips and/or cooked chicken or pork.

Nutr. Assoc. : 1085 26525 20221 0 0 2130706543 0 0 0 2130706543 0


Cherry-Almond Popcorn Clusters

Recipe By :Serving Size : 24 Preparation Time :0:00Categories : Candy Nuts


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Popcorn SnacksThe Popcorn Institute

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------5 quarts popped popcorn -- unsalted2 cups sugar1 1/2 cups water

1/2 cup light corn syrup1 teaspoon vinegar

1/2 teaspoon salt1 teaspoon almond extract1 cup red glac cherries -- cut in quarters

1/2 cup toasted blanched whole almonds

Keep popcorn warm in a 300-degree Fahrenheit oven.

In a heavy medium-sized saucepan, combine sugar, water, corn syrup,vinegar and salt. Bring to a boil; clip candy thermometer to pan. Cooksyrup to 250 degrees (hard ball stage).

Stir in almond extract. Scatter cherries and almonds over the popcorn.Slowly pour syrup over all; toss lightly to coat evenly.

Spread popcorn on buttered cookie sheet. Cool. Separate into clusters witha fork.



Yield:"6 Quarts"

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Per serving: 130 Calories (kcal); 2g Total Fat; (11% calories from fat); 1gProtein; 28g Carbohydrate; 0mg Cholesterol; 54mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 11/2 Other Carbohydrates

Nutr. Assoc. : 2025 0 0 0 0 0 0 2545 5282


Chili Corn

Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Popcorn Snacks


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 quarts popped popcorn3 small dried red chilies


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1 6 3/4-ounce package peanuts6 tablespoons margarine1 3 1/4-ounce package roasting pepitas (little peppers)

3/4 teaspoon garlic salt

Heat popped popcorn in oven if it is cold. Cook chilies and peanuts inmargarine over low heat for 5 minutes; remove chilies. Add pepitas andpour over hot corn; season with garlic salt.



Yield:"4 1/4 quarts"

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Per serving: 139 Calories (kcal); 10g Total Fat; (64% calories from fat); 4gProtein; 9g Carbohydrate; 0mg Cholesterol; 149mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

Nutr. Assoc. : 2025 26641 4405 0 735 0


Chili Hazelnuts

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Dundee Hazelnuts Nuts

Snacks The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 cups Oregon hazelnuts

1/8 cup butter or margarine3/4 teaspoon chili powder

Dash salt

Melt butter in saucepan; stir in chili powder, salt and hazelnuts. Turninto shallow baking pan. Bake in a 275 oven for 20 minutes.


S(Internet address):"http://www.teleport.com/~nuts/index.html;http://www.oregonhazelnuts.org/"

Yield:"2 1/8 cups"

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Per serving: 512 Calories (kcal); 52g Total Fat; (85% calories from fat); 9g


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Protein; 11g Carbohydrate; 21mg Cholesterol; 85mg SodiumFood Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 0Other Carbohydrates

Nutr. Assoc. : 3677 0 0 0


Chinese Mustard Dipping Sauce

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Nat. Pork Producers Council Sauce/ Baste/ Gravy

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 teaspoons dry mustard6 tablespoons soy sauce

4 tablespoons cider vinegar2 teaspoons sesame oil1 teaspoon sugar

Water

Stir together well mustard, soy sauce, cider vinegar, sesame oil, sugar,and a little water to taste.

Cuisine:"Chinese"



"http://www.nppc.org"

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Per serving: 24 Calories (kcal); 1g Total Fat; (49% calories from fat); 1gProtein; 2g Carbohydrate; 0mg Cholesterol; 772mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0


Chinese Potstickers

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : California Egg Commission Miscellaneous



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1 3/8 pounds liquid or frozen whole eggOR

12 large California Fresh Eggs6 ounces water chestnuts -- canned, minced1 cup green onions -- minced2 teaspoons salt2 slices ginger -- finely chopped1 3/4 ounces liquid or frozen whole egg

OR1 large California Fresh Eggs48 potsticker wrappers

DIPPING SAUCE

1 cup soy sauce1 cup vinegar1 green onion -- chopped

DIRECTIONS FOR FILLING: Scramble eggs with water chestnuts, onions, saltand ginger.

Place 1 teaspoon filling in each wrapper. Pleat edges. Seal with

additional egg product. Refrigerate.

Fry in pot in 1 tablespoon oil until bottoms are brown and they stickslightly.

Add 1/4 cup water to pot and cover. Steam 2 minutes.

Serve with dipping sauce.

DIRECTIONS FOR DIPPING SAUCE: Combine all ingredients.

Cuisine:"Chinese"

Source:"California Egg Commission"

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

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Per serving: 222 Calories (kcal); 1g Total Fat; (3% calories from fat); 15gProtein; 39g Carbohydrate; 4mg Cholesterol; 3005mg SodiumFood Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0Other Carbohydrates

Nutr. Assoc. : 3220 0 2130706543 1586 0 0 0 3220 0 2130706543 5617 0 0 0 00


Chipotle Salsa

Recipe By :Serving Size : 8 Preparation Time :0:05Categories : Dips/Salsas Nat. Pork Producers Council


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Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 chipotle pepper -- finely chopped1 20-ounce can pineapple tidbits -- drained1 medium diced cucumber -- seeded and peeled1 tablespoon lime juice

1 tablespoon brown sugar

In a small bowl, cover 1 chipotle pepper with hot water and let soak for15 minutes. Drain, remove stem and seeds and finely chop (use rubbergloves when handling pepper).

In large bowl, mix together the pepper, 1 20-oz. can drained pineappletidbits, 1 medium peeled, seeded & diced cucumber, 1 tablespoon fresh limejuice and 1 tablespoon brown sugar. Cover and refrigerate 4-24 hours.

Cuisine:"Mexican"

Source:

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

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Per serving: 35 Calories (kcal); trace Total Fat; (2% calories from fat); 1gProtein; 9g Carbohydrate; 0mg Cholesterol; 2mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 0Other Carbohydrates

Serving Ideas : Sante Fe Chops

Nutr. Assoc. : 0 4494 26365 0 0


Cocktail Pretzels

Recipe By :Serving Size : 14 Preparation Time :0:00Categories : Fleischmann's Yeast Snacks

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 cups all-purpose flour (4 to 4 1/2 cups)1 package Fleischmann's Active Dry Yeast -- * see notes2 tablespoons sugar

Salt2 tablespoons vegetable oil1 cup milk

Water2 eggs -- lightly beaten with1 tablespoon water


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Coarse saltPoppy seeds or sesame seedsGrated Parmesan cheeseMustards for dipping (optional)

In large bowl thoroughly mix 1 1/2 cups flour, undissolved yeast, sugarand 1 1/2 teaspoons salt.

Heat milk, 1/2 cup water and oil to 120 to 130 F. Add to dry ingredients and beat 2 minutes at medium speed. Increase speed to high; beatadditional 2 minutes. Stir in enough additional flour to make a softdough. Knead dough on floured surface until smooth and elastic, about 5minutes. Place in greased bowl, turning to grease top. Cover; let rise inwarm, draft-free place 30 to 40 minutes or until doubled in size.

Punch dough down. Divide dough into 48 portions. Roll each piece into a12-inch rope. To shape into pretzel curve ends of rope to make a circle,crossing ends at top. Twist end once and lay down over bottom of circle.Cover shaped pretzels; let rest 5 to 10 minutes or until risen slightly.

Bring 2 quarts water and 2 tablespoons salt to boil in large pot; reduce

heat to simmering. Place 4 to 5 pretzels in boiling water, cook 20seconds, turning once to cook both sides. Remove and drain on wire rack.Repeat with remaining pretzels.

Place pretzels on greased baking sheets. Brush with beaten egg andsprinkle with coarse salt, poppy or sesame seeds. Bake at 350 F for 35 to45 minutes or until done. Cool pretzels on wire rack. Serve with aselection of mustards.____________________

Variations

HERB PRETZELS: Add to dry ingredients: 3/4 teaspoon each: thyme leaves,

marjoram and oregano. Sprinkle with dill seeds before baking.

CHEESE PRETZELS: Sprinkle plain pretzels with grated Parmesan cheesebefore baking.

BAKED COCKTAIL PRETZELS: Form pretzels as above. Let rest for 5 minutes.Brush with beaten egg and sprinkle with salt or seeds. Bake at 350 F for35 to 40 minutes.

GIANT PRETZEL: Form dough into a giant pretzel instead of cocktailpretzels. Roll dough into a 5 to 5 1/2 foot long rope of about 1-inchdiameter. Shape into a pretzel of 12-inch diameter. Let rest for 15minutes. Brush with beaten egg and sprinkle with salt or seeds. Bake at

375 F for 25 to 30 minutes. To serve, place cocktail pretzels inside giantpretzel. Serve with mustard selection. Giant pretzel can also be slicedfor serving.



Yield:"14 pretzels"


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NOTES : *To save up to 50% rising time, use Fleischmann's Rapid Rise

Yeast. Follow Quick Mix steps on package back.Nutr. Assoc. : 14 26366 0 0 0 0 0 0 0 0 1156 0 2130706543


Corn Relish

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Condiments Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup corn kernels1 cup leeks -- chopped

1/2 red bell pepper

In medium bowl, stir together corn kernels, leeks, and red bell pepper.



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Per serving: 17 Calories (kcal); trace Total Fat; (4% calories from fat); 1gProtein; 4g Carbohydrate; 0mg Cholesterol; 2mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0Other Carbohydrates

Nutr. Assoc. : 0 0 0


Crab-Stuffed Mushrooms

Recipe By :Barbara, Kodiak, AlaskaServing Size : 24 Preparation Time :0:00Categories : Alaska Seafood Marketing Inst. Fish and Seafood

Mushrooms

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup cooked flaked crab8 ounces cream cheese -- softened


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1 teaspoon lemon juice2 Dashes Worcestershire sauce

1/4 teaspoon basil1/4 teaspoon garlic powder

2 green onions -- minced1/8 teaspoon lemon pepper

24 large mushrooms1/2 cup Cheddar cheese -- grated

2 tablespoons freshly grated Parmesan cheese

Wash mushrooms well, remove stems, and set caps aside. Finely chop about1/2 the mushroom stems. (Use the remainder in another recipe or freeze forlater use.)

Mix cream cheese, crab, chopped stems, lemon juice, Worcestershire sauce,basil, garlic powder, onions, and lemon pepper. Fill mushroom caps withthe crab mixture and place in a large, lightly greased baking dish. Topwith the grated Cheddar and Parmesan cheeses. (Recipe may be prepared tothis point and refrigerated, covered, overnight.) Bake at 450 F for 15-20minutes and serve warm.

Source:"Alaska Seafood Marketing Institute"

S(Internet address):"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

T(Baking Time):"0:20"

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Per serving: 55 Calories (kcal); 4g Total Fat; (69% calories from fat); 3gProtein; 1g Carbohydrate; 18mg Cholesterol; 72mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

NOTES : Any leftover crab mixture may be thinned with sour cream andserved as a dip or spread for crackers, chips, or vegetables.Shrimp could be substituted for crab.

Nutr. Assoc. : 461 0 0 0 0 0 3585 0 4196 0 20086


Cranberry Salsa


Categories : Dips/Salsas The National Honey Board

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 cups fresh or frozen whole cranberries1 orange -- peeled and chopped1 tablespoon grated orange peel1 tablespoon minced fresh gingerroot1 tablespoon chopped fresh parsley1 tablespoon chopped fresh cilantro


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1 jalape o pepper -- seeded and chopped1/3 cup honey

2 tablespoons frozen orange juice concentrate -- thawed

Coarsely chop cranberries in food processor. Add orange, orange peel,ginger, parsley, cilantro and jalape o pepper; process 30 to 40 seconds oruntil mixture is coarsely chopped. Add honey and orange juice concentrate;process about 5 seconds more. Serve with turkey or other poultry.

Source:"The National Honey Board"

S(Internet address):"http://www.honey.com/"

Yield:"2 Cups"

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Per serving: 95 Calories (kcal); trace Total Fat; (1% calories from fat); 1gProtein; 25g Carbohydrate; 0mg Cholesterol; 2mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1

Other Carbohydrates

Nutr. Assoc. : 2928 0 0 3366 0 0 26360 0 1007


Cranberry-Orange Hazelnut Dip

Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Dips/Salsas Dundee Hazelnuts

The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 8-ounce carton lemon or orange low-fat yogurt

1/2 cup cranberry-orange relish1/4 teaspoon ground nutmeg1/4 teaspoon ground ginger1/2 cup roasted and chopped Oregon hazelnuts

Combine all ingredients together in a bowl and chill. Serve with freshapple slices (dipped into lemon juice) or pineapple chunks.



- - - - - - - - - - - - - - - - - - -

Per serving: 52 Calories (kcal); 3g Total Fat; (48% calories from fat); 1gProtein; 6g Carbohydrate; 1mg Cholesterol; 13mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0


28/189

Other Carbohydrates

Nutr. Assoc. : 4061 0 0 0 3677


Creamy Honey Sesame Dip for Vegetables

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Dips/Salsas The National Honey Board


3/4 cup nonfat mayonnaise1/4 cup rice vinegar1/4 cup honey

3 tablespoons toasted sesame seeds

1 tablespoon grated fresh gingerroot (1 to 2tablespoons)

1 small clove garlic -- minced3/4 teaspoon Oriental sesame oil1/8 teaspoon crushed red pepper flakes

Salt -- to taste

Whisk together mayonnaise, vinegar and honey in small bowl. Add remainingingredients; mix thoroughly. Dip may be stored tightly covered inrefrigerator up to 1 week. Serve with assorted fresh vegetables.



Yield:"1 1/3 Cups"

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Nutr. Assoc. : 0 0 0 0 3366 0 1356 4714 0


Crunchy Cherry Party Mix

Recipe By :Serving Size : 20 Preparation Time :0:00Categories : Cherry Marketing Institute Miscellaneous

Seasonal/Holiday Snacks


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Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 cups bite-size corn or rice square cereal (such

as Corn or Rice Chex)2 cups bite-size wheat square cereal (such as

Wheat Chex)

2 cups broken whole grain melba toast2 cups small fat-free pretzel twists3 tablespoons margarine or butter -- melted1 tablespoon Worcestershire sauce2 teaspoons chili powder

1/4 teaspoon garlic powder1/4 teaspoon onion powder1/8 teaspoon ground red pepper

1 1/2 cups dried tart cherries

Put corn or rice cereal, wheat cereal, melba toast and pretzels in a largebowl; stir to mix. In a glass measuring cup or small bowl, stir togethermelted margarine or butter, Worcestershire sauce, chili powder, garlic

powder, onion powder and ground red pepper. Drizzle over cereal mixture.Toss to coat.

Spread cereal mixture in a 15 10 1-inch (or a 13 9 2-inch) baking pan. Bake in a preheated 300 degree oven about 25 minutes, stirring every7 to 8 minutes. Remove from oven; stir in dried cherries.

Pour onto aluminum foil to cool completely. Store in a tightly coveredcontainer for up to 1 week. Serving size: 1/2 cup.

Description:"Easy-to prepare snack is a holiday favorite."

Source:

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

- - - - - - - - - - - - - - - - - - -

Per serving: 121 Calories (kcal); 2g Total Fat; (15% calories from fat); 2gProtein; 24g Carbohydrate; 0mg Cholesterol; 217mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0Other Carbohydrates

NOTES : For a whole new flavor, substitute 1 tablespoon jerk blendseasoning mix for the chili powder, garlic powder, onion powder,

and red pepper.Nutr. Assoc. : 2869 5486 884 923 4098 0 0 0 0 0 26525


Crunchy Chicken Bites

Recipe By :Serving Size : 20 Preparation Time :0:00Categories : Dundee Hazelnuts Poultry


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1/4 cup cornstarch1 teaspoon salt

1/2 teaspoon sugar

2 tablespoons dry sherry2 egg whites1 whole chicken breast -- cut into 1-inch pieces

3/4 cup roasted and chopped Oregon hazelnutsOil for frying

MUSTARD SAUCE

1/4 cup dairy sour cream1/4 cup salad dressing

OR1/4 cup mayonnaise

1 tablespoon dry mustard1/4 teaspoon sugar

Combine cornstarch, salt and sugar. Stir in sherry. Beat egg whites untilfoamy. Stir in cornstarch mixture. Dip chicken in mixture and roll innuts, pressing nuts into chicken. Place on rack to dry. Fry in hot oiluntil done. Drain and serve with a mustard sauce, if desired.

For Mustard Sauce: Blend all ingredients together and serve.



Yield:"20 bites"

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Per serving: 95 Calories (kcal); 8g Total Fat; (71% calories from fat); 4gProtein; 3g Carbohydrate; 12mg Cholesterol; 139mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 3677 0 0 0 1394 2130706543 0 0 0 0


Curried Hazelnuts

Recipe By :Serving Size : 10 Preparation Time :0:00Categories : Dundee Hazelnuts Nuts



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Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 cups Oregon hazelnuts

1/8 cup butter or margarine1/2 teaspoon curry powder1/2 teaspoon salt

Melt butter in saucepan; stir in curry powder, salt and hazelnuts. Turn

into shallow baking pan. Bake in a 275 oven for 20 minutes.



- - - - - - - - - - - - - - - - - - -

Per serving: 204 Calories (kcal); 21g Total Fat; (85% calories from fat); 4gProtein; 4g Carbohydrate; 8mg Cholesterol; 139mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0

Other Carbohydrates

Nutr. Assoc. : 3677 0 0 0


Danish Pretzel

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Fleischmann's Yeast Snacks


DOUGH5 1/2 cups all-purpose flour (5 1/2 to 6 cups)2 tablespoons sugar1 teaspoon salt2 teaspoons grated lemon peel2 packages Fleischmann's Active Dry Yeast*

1/2 cup milk1/2 cup water1/2 cup butter or margarine

2 eggs -- at room temperature

FILLING1/2 cup chopped blanched almonds -- toasted2/3 cup sugar

2 tablespoons butter or margarine

GLAZE AND TOPPING1 egg beaten with 1 tablespoon water2 tablespoons chopped blanched almonds -- toasted


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Prepare dough: In large bowl mix 1 1/2 cups flour, sugar, salt, lemon peeland undissolved yeast.

Heat milk, water and butter to 120 to 130 F; add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.Add eggs and 1 cup flour, beat at high speed 2 minutes, scraping bowloccasionally. Stir in enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 8 to 10minutes. Place in greased bowl, turning to grease top. Cover; let rise inwarm, draft-free place until doubled in size, about 30 minutes.

While dough rises, prepare filling: In small bowl combine almonds and cupsugar. Using pastry blender or 2 knives, cut in butter until well blended;reserve.

Punch dough down; turn out onto lightly floured surface. Divide into 2equal pieces. Roll one piece to 28 6-inch strip. Sprinkle 1/2 fillingdown center length of strip. Fold 1/3 of dough, lengthwise, over fillingand press to seal. Bring other 1/3 of dough over and seal, forming a longrope. Pinch ends to seal.

On greased baking sheet, form rope into pretzel: curve ends to formcircle; cross ends at top. Cross ends again and lay ends under bottom ofcircle. Repeat with remaining dough and filling. Cover; let rise in warm,draft-free place until doubled in size, about 30 minutes.

Glaze, top and bake pretzels: Carefully brush egg mixture on pretzels.Sprinkle with almonds. Bake at 400 F for 20 minutes or until done. Removefrom baking sheets and cool on wire racks.



"http://www.breadworld.com/index.html"Yield:"2 Pretzels"

T(Baking Time):"0:20"

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Per serving: 1245 Calories (kcal); 47g Total Fat; (33% calories from fat); 29gProtein; 178g Carbohydrate; 222mg Cholesterol; 891mg SodiumFood Exchanges: 9 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat;2 1/2 Other Carbohydrates

NOTES : *To save up to 50% rising time use Fleischmann's Rapid RiseYeast. Follow Quick Mix steps on package back.

Nutr. Assoc. : 0 14 0 0 20084 26366 0 0 0 0 0 0 20020 0 0 0 0 3218 20020


Dijon Baby Back Ribs



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Categories : Lawry's Seasoning Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 pounds baby back pork ribs1 12-ounce bottle Lawry's Dijon and Honey Marinade with

Lemon Juice

If needed, cut ribs in lengths to fit in resealable plastic bag. Placeribs in bag and add 3/4 cup Lawry's Dijon and Honey Marinade; seal andmarinate in refrigerator overnight. Discard used marinade and place ribson broiler pan that has been sprayed with nonstick vegetable spray. Bakein 300 F oven for about 2 hours. Grill, basting often with additionalmarinade, until glazed.

Description:"Sweet and tender ribs can't get any easier or more tasty than these!"

Source:"Lawry's"

S(Internet address):"http://www.lawrys.com/"

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Per serving: 891 Calories (kcal); 66g Total Fat; (71% calories from fat); 48gProtein; 13g Carbohydrate; 220mg Cholesterol; 1971mg SodiumFood Exchanges: 0 Grain(Starch); 7 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 1Other Carbohydrates

Serving Ideas : Ribs may be cut into individual ribs before grilling and thenserved as appetizers or 'finger food'. Great for parties!

Nutr. Assoc. : 1168 5842 0


Dill Rye Bread

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

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 cups bread flour (3 to 3 1/2 cups)

1/4 cup dry milk powder2 teaspoons salt1 tablespoon sugar2 teaspoons dill weed2 teaspoons caraway seed1 package Fleischmann's Rapid Rise Yeast1 1/2 cups water2 tablespoons honey


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1 tablespoon butter or margarine2 cups medium rye flour

In large bowl, combine 2 1/2 cups bread flour, dry milk powder, salt,sugar, dill weed, caraway seed and undissolved yeast. Heat water, honeyand butter until very warm (120 to 130 F); stir into dry ingredients. Stirin rye flour and enough remaining bread flour to make soft dough. Knead onlightly floured surface until smooth and elastic, about 4 to 6 minutes.

Cover; let rest on floured surface 10 minutes.

Shape dough into 5-inch ball. Place on greased baking sheet. Cover; letrise in warm, draft-free place until doubled in size, 40 to 50 minutes.

With sharp knife, make 4 slashes (1/4-inch deep) in crisscross fashion ontop of loaf. Bake at 425 F for 10 minutes. Reduce heat to 350 and continue to bake for 35 to 40 minutes or until done. Remove from sheet andlet cool on wire rack.



"http://www.breadworld.com/index.html"Yield:"1 Loaf"

- - - - - - - - - - - - - - - - - - -

Per serving: 224 Calories (kcal); 3g Total Fat; (10% calories from fat); 7gProtein; 43g Carbohydrate; 5mg Cholesterol; 378mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;1/2 Other Carbohydrates

Serving Ideas : BREAD BOWL WITH DIP:Prepare bread and cool as directed. Cut off top 1/3 of loaf; reserve top. Hollow

out loaf to form bowl, reserving center of loaf. Cut reserved bread into cubes fordipping. Fill bowl with Spinach Dip (see recipe) or your favorite dip.

Nutr. Assoc. : 2339 4620 0 0 0 0 26366 0 0 0 1298


Dill Wheat Bread


Categories : Breads/ Muffins Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 3/4 cups bread flour (2 3/4 to 3 1/4 cups)

1/4 cup dry milk powder2 teaspoons salt1 tablespoon sugar2 teaspoons dill weed2 teaspoons caraway seed


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1 package Fleischmann's Rapid Rise Yeast1 1/2 cups water2 tablespoons honey1 tablespoon butter or margarine2 cups whole wheat flour

In large bowl, combine 2 1/2 cups bread flour, dry milk powder, salt,sugar, dill weed, caraway seed and undissolved yeast. Heat water, honey

and butter until very warm (120 to 130 F); stir into dry ingredients. Stirin wheat flour and enough remaining bread flour to make soft dough.

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

Shape dough into 5-inch ball. Place on greased baking sheet. Cover; letrise in warm, draft-free place until doubled in size, 40 to 50 minutes.

With sharp knife, make 4 slashes (1/4-inch deep) in crisscross fashion ontop of loaf. Bake at 425 F for 10 minutes. Reduce heat to 350 and continue to bake for 35 to 40 minutes or until done. Remove from sheet andlet cool on wire rack.



Yield:"1 Loaf"

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Per serving: 221 Calories (kcal); 3g Total Fat; (10% calories from fat); 8gProtein; 43g Carbohydrate; 5mg Cholesterol; 378mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;

1/2 Other Carbohydrates

Serving Ideas : BREAD BOWL WITH DIP:Prepare bread and cool as directed. Cut off top 1/3 of loaf; reserve top. Hollowout loaf to form bowl, reserving center of loaf. Cut reserved bread into cubes fordipping. Fill bowl with Spinach Dip (see recipe) or your favorite dip.

NOTES : * If bread is baked at 350 or 375 F only, instead of higher temperature and then reduced temperature, crust will be soft andbread very moist.

Nutr. Assoc. : 2339 4620 0 0 0 0 26366 0 0 0 0


Dipping Sauce: Barbecue


Sauce/ Baste/ Gravy



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1/4 cup barbecue sauce1 tablespoon Italian salad dressing

Stir together.



"http://www.nppc.org"

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Per serving: 29 Calories (kcal); 2g Total Fat; (63% calories from fat); traceProtein; 2g Carbohydrate; 0mg Cholesterol; 156mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 0 0


Dipping Sauce: Fruit


Sauce/ Baste/ Gravy


1/4 cup fruit preserves1 tablespoon fruit of your choice -- minced

Stir together.



- - - - - - - - - - - - - - - - - - -

Per serving: 48 Calories (kcal); trace Total Fat; (0% calories from fat); traceProtein; 13g Carbohydrate; 0mg Cholesterol; 8mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other

Carbohydrates

Nutr. Assoc. : 0 0


Dipping Sauce: Honey Mustard

Recipe By :


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Serving Size : 4 Preparation Time :0:00Categories : Dips/Salsas Nat. Pork Producers Council

Sauce/ Baste/ Gravy


1/4 cup mustard2 tablespoons honey

Stir together.



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Per serving: 43 Calories (kcal); 1g Total Fat; (12% calories from fat); 1gProtein; 10g Carbohydrate; 0mg Cholesterol; 188mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2

Other Carbohydrates

Nutr. Assoc. : 0 0


Dippity Do-Dads


Snacks

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 ham and cheese sandwich

Plastic toothpicksDipping Sauce: Honey Mustard -- see recipe

Cut sandwich into bite-sized squares. Thread squares onto plastictoothpicks. Dunk toothpicks into dipping sauce and enjoy.



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Per serving: 87 Calories (kcal); 1g Total Fat; (12% calories from fat); 1gProtein; 19g Carbohydrate; 0mg Cholesterol; 376mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2Other Carbohydrates


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Nutr. Assoc. : 0 2130706543 0


Dipping Sauce: Honey Mustard

Recipe By :

Serving Size : 4 Preparation Time :0:00Categories : Dips/Salsas Nat. Pork Producers Council

Sauce/ Baste/ Gravy


1/4 cup mustard2 tablespoons honey

Stir together.



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Per serving: 43 Calories (kcal); 1g Total Fat; (12% calories from fat); 1gProtein; 10g Carbohydrate; 0mg Cholesterol; 188mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2Other Carbohydrates

Nutr. Assoc. : 0 0


Dynamite Beef Bites

Recipe By :Serving Size : 24 Preparation Time :0:00Categories : Beef Texas Beef Council

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 1/2 pounds beef flank steak

1/2 cup Salsa Picante12 whole jalape o peppers -- halved lengthwise, seeded

1/4 cup herbed cream cheeseToothpicks

Slice steak in 1/4-inch-thick strips, 4" long. Cut across grain holdingknife at an angle.

Marinate beef strips in Salsa Picante for one hour.

Fill each jalape o half with 1/2 teaspoon cream cheese.


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Wrap filled jalape os with one steak strip, covering cream cheese as youwrap. Fasten steak ends with toothpick.

Grill or broil 4 inches from heat for 4 minutes turning after 2 minutes.Do not overcook.

Source:

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

Yield:"24 Appetizers"

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Serving Ideas : Always good, but dynamite when grilled over mesquite.

NOTES : For optimum flavor, marinate in hot or medium Salsa Picante.Nutr. Assoc. : 3298 1114 26360 473 0


Easy Cheesy Snack Bread


Snacks

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 cups all-purpose flour (4 to 4 1/2 cups)2 packages Fleischmann's Active Dry or Rapid Rise

Yeast2 teaspoons Italian herb seasoning1 1/2 teaspoons salt1 clove garlic -- minced or pressed1 1/2 cups very warm water (120 to 130 F) 2 eggs1 8-ounce package shredded mild sharp Cheddar cheese

1 4-ounce can diced green chilis -- drained1 2-ounce jar sliced pimientos -- drained

In large bowl, combine 2 cups flour, undissolved yeast, Italian herbseasoning, salt and garlic. Stir warm water into dry ingredients. Beat 2minutes at medium speed of electric mixer, scraping bowl occasionally. Addeggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowloccasionally. With spoon, stir in 1 cup cheese and enough additional flourto make soft dough. Cover; let rest 20 minutes (10 minutes for RapidRise).


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Stir dough. With back of large metal spoon or lightly oiled hands, spreaddough in greased 10- 15-inch jelly-roll pan. Sprinkle with remainingcheese. Top with chilis and pimientos. Cover; let rise in warm, draft-freeplace until light and puffy, about 20 minutes.

Bake at 400 F for 20 to 25 minutes or until done. Makes 1 (10- 15-inch) snack bread. Serve warm, cut into strips or squares.



Yield:"1 Loaf"

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NOTES : Topping Variations:

Replace chilis and pimientos with:1 jar (3-ounce) pimiento-stuffed green olives, drained and halvedOR1/2 cup (2 ounces) sliced salami and 1/4 cup sliced green onionOR1 jar (6-ounce) drained, sliced marinated artichoke hearts and 2/3cup diced, seeded tomato.

Nutr. Assoc. : 14 26366 3776 0 0 3728 0 26017 927203 1603


Eight Layer Torte

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Beef Lawry's Seasoning

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 1-ounce package Lawry's Taco Spices and Seasonings -- divided1 cup sour cream

1 16-ounce can refried beans1 15-ounce can black beans -- minced or pressed, drained1 medium tomato -- chopped1 2 1/4-ounce can sliced ripe olives -- drained1 cup shredded Cheddar cheese (4 oz.)1 large avocado -- peeled, seeded and chopped

1/4 cup green onion (including tops) -- thinly sliced6 small flour tortillas (fajita or soft taco size)

OR4 large flour tortillas (burrito size)

Salsa -- optional garnish


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Fresh cilantro sprigs -- optional garnish

In small bowl, mix together 2 teaspoons Taco Spices and Seasoning withsour cream; set aside. In medium bowl, mix together remaining Taco Spices& Seasonings with refried beans; set aside. Divide tomatoes, olives,cheese, avocado and green onion into quarters for layering. Place 1tortilla on plate top with 1/4 of refried beans, black beans, tomatoes,olives, cheese, avocado, sour cream and green onion (arrange toppings

towards the outside edge of tortilla so the torte does not look like a'hill'). Repeat layers starting with another tortilla and ending with atortilla. On another plate, prepare a second layered torte the same as thefirst. Wrap both with plastic wrap and refrigerate until ready to serve ortake to picnic. When ready to serve, slice with serrated blade knife intowedges. Top wedges with spoonful of salsa and a sprig of fresh cilantro.

Makes 4 servings OR 12 appetizer servings

Description:"This tasty, layered recipe makes a beautiful appetizer or speciallight meal!"

Source:

"Lawry's"S(Internet address):"http://www.lawrys.com/"

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NOTES : *If using large tortillas, make one large layered torte NOT 2smaller tortes.

Nutr. Assoc. : 5242 0 1246 157 0 20168 2536 0 3585 1664 0 2130706543 0 0


Fancy Ham-Wrapped Fruit



-------- ------------ --------------------------------1 3-ounce package cream cheese -- softened1 tablespoon orange marmalade

1/3 pound thinly sliced fully-cooked ham -- cut into 1 4" strips2 papaya -- peeled and cut into eights2 kiwi fruit -- peeled and sliced1 orange -- (optional)

In a small bowl combine cream cheese and orange marmalade; mix well.Spread cream cheese mixture on one side of each ham strip. Place a pieceof fruit on each ham strip and wrap ham around fruit. Cover and chill.


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To make orange peel garnish, peel orange in a long continuous strip about1-inch wide. Roll into flower shape. Reserve orange for another use.



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Nutr. Assoc. : 0 0 2819 0 0 0


Filo Prawn Fingers with Wasabi Soy Dip

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Fish and Seafood New Zealand Wasabi

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 spring onions -- chopped fine3 sheets filo pastry1 tablespoon chopped fresh coriander (cilantro)

2 tablespoons olive oil1 garlic clove -- crushed12 large prawns -- shelled and de-veined1 teaspoon grated fresh gingerroot

vegetable oil for deep frying1 small fresh red chili -- seeded and chopped

Wasabi Paste Soy Dip -- see recipe1 teaspoon tamarind paste or lemon juice1 tablespoon tomato pur e

Place the spring onions, coriander (cilantro), garlic, ginger, chili,tamarind paste or lemon juice and tomato pur e in a blender and blend to asmooth paste.

Cut each sheet of pastry lengthwise into 4 strips 8 3 inches.

Take one strip and brush with a little of the oil.

Spread 1/2 teaspoon of the paste along one narrow end.

Place a prawn over the top, with only the tail extending beyond the edgeof the pastry.

Roll up to enclose the prawn, twisting the ends together to seal.


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Cover with a clean tea towel and repeat to make 12 fingers.

Heat 4 inches of vegetable oil in a heavy-based pan to a temperature of350 F or until a cube of bread browns in 30 seconds.

Carefully slip in the prawn fingers and cook for 2 minutes until thepastry is crisp and golden.

Drain on absorbent paper, and serve at once with the Wasabi Soy Dip.

Source:"New Zealand Wasabi Limited"

S(Internet address):"http://www.wasabi.co.nz/top.html"

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Per serving: 168 Calories (kcal); 8g Total Fat; (51% calories from fat); 7gProtein; 10g Carbohydrate; 32mg Cholesterol; 713mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat;

0 Other Carbohydrates

Nutr. Assoc. : 0 20050 20056 0 0 1374 20083 0 4702 0 797 1505


Wasabi Paste Soy Dip

Recipe By :Serving Size : 10 Preparation Time :0:00Categories : Dips/Salsas New Zealand Wasabi

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 tablespoon either Mild or Hot "NAMIDA" Wasabi Paste1 small red chilli -- seeded and sliced1 tablespoon lime juice2 tablespoons dark soy sauce2 tablespoons water1 tablespoon soft brown sugar

Place all the ingredients in a small pan, heat gently to dissolve thesugar.

Set aside to cool.

Source:"New Zealand Wasabi Limited"

S(Internet address):"http://www.wasabi.co.nz/top.html"

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Per serving: 13 Calories (kcal); trace Total Fat; (1% calories from fat); trace


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Protein; 3g Carbohydrate; 0mg Cholesterol; 238mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 OtherCarbohydrates

Serving Ideas : Serve with Filo Prawn Fingers and Prawn Balls.

Nutr. Assoc. : 1685 4702 0 1396 0 210


Fish Cutlet

Recipe By :Serving Size : 12 Preparation Time :0:30Categories : Amma's Indian Recipes Fish and Seafood


1 pound freshwater fish (with bones removed)1 teaspoon ginger paste1 tablespoon lemon juice1 medium green chile1 egg white2 tablespoons corn flour1 tablespoon coriander leaves -- chopped1 teaspoon cumin1 teaspoon coriander seed powder1 pinch cinnamon stick powder1 teaspoon garlic paste1 medium onion -- chopped finely

Salt -- to taste

Cooking oil -- for deep-frying

Make diagonal slits on the fish and then steam it for ten minutes. Removefrom heat and gently mash it along with the remaining ingredients. Makedough into walnut-sized balls and flatten slightly.

In a wide skillet heat oil on medium and when hot gently place the cutletsin the skillet.

Let fry for two minutes and then turn upside down. Both sides must begolden brown. Do not fry for too long as the taste can become slightlybitter.

Serve hot. It is a good appetizer.

Cuisine:"Indian"

Source:"Amma's Indian Recipes"

S(Internet address):"http://members.tripod.com/~Amma/"

T(Cooking time):"0:10"


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Nutr. Assoc. : 3424 0 0 0 0 0 2863 0 900415 385 3505 0 0 0


Franconian Onion Bread


Snacks


-------- ------------ --------------------------------1/4 pound bacon -- diced

2 pounds onions -- sliced2 eggs -- slightly beaten

1/4 cup sour cream2 1/2 cups all-purpose flour (2 1/2 to 2 3/4 cups)1 package Fleischmann's Rapid Rise Yeast1 tablespoon sugar1 teaspoon salt

1/2 cup milk1/4 cup water1/4 cup butter or margarine

1 teaspoon caraway seeds -- optional

Place bacon in Dutch oven over medium heat; top with onions. Cook,stirring occasionally, until onions are golden, about 20 minutes. Removefrom heat; cool. Stir in 1 egg and sour cream; reserve.

Combine 1 1/2 cups flour, Rapid Rise Yeast, sugar and salt in a largebowl. Heat milk, water and butter to 125 to 130 F. Stir into dry mixture. Add 1 egg. Stir in enough remaining flour to make a soft dough. On lightlyfloured surface, knead until smooth and elastic, about 8 to 10 minutes.Cover; let rest 10 minutes.

Roll dough to 11 16-inch rectangle. Place in jelly-roll pan, pushingdough up around edges to form a rim. Spread onion mixture on dough.

Sprinkle with caraway seeds, if desired.

Bake at 400 F for 30 to 35 minutes, until center is set and edges of doughare lightly browned. Cut into 2-inch squares. Serve warm.



Yield:"40 Hors d'oeurvres"


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Per serving: 73 Calories (kcal); 3g Total Fat; (40% calories from fat); 2gProtein; 8g Carbohydrate; 16mg Cholesterol; 116mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 14 26366 0 0 0 0 0 252


Fresh California Tomato-Pineapple Salsa

Recipe By :Serving Size : 24 Preparation Time :0:00Categories : California Tomato Commission Dips/Salsas

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------9 cups fresh California tomatoes -- diced3 cups finely diced pineapple2 cups sliced green onions3 whole fresh or canned jalape o chilies -- seeded and chopped

finely1/2 cup chopped fresh cilantro1/2 cup fresh lemon juice

6 cloves garlic -- chopped finely

Combine all ingredients in mixing bowl. Combine gently until evenly mixed.Serve 1/2 cup salsa per serving with grilled or broiled fish or chicken.

Source:"California Tomato Commission"

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

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Per serving: 29 Calories (kcal); trace Total Fat; (8% calories from fat); 1gProtein; 7g Carbohydrate; 0mg Cholesterol; 8mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 OtherCarbohydrates

Nutr. Assoc. : 5296 3057 0 26360 0 0 0


Fresh Melon Salsa

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Dips/Salsas The National Honey Board


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Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 cups diced melon6 tablespoons lime juice

1/4 cup honey1/4 cup diced red bell pepper

1 1/2 tablespoons finely chopped cilantro1 tablespoon seeded minced jalape o pepper

1/2 teaspoon salt

Combine all ingredients in large bowl; mix well. Refrigerate overnight toallow flavors to blend. Serve over grilled fish or chicken.



Yield:"3 Cups"

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Per serving: 118 Calories (kcal); trace Total Fat; (1% calories from fat); 1gProtein; 32g Carbohydrate; 0mg Cholesterol; 281mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1 OtherCarbohydrates

Nutr. Assoc. : 4128 0 0 20164 26108 20102 0


Fresh Tomato Mozzarella Toast

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

Snacks

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 pounds fresh Florida tomatoes

1/4 cup olive oil -- divided1/3 cup thinly slivered fresh basil

OR1/3 cup chopped parsley

1 teaspoon minced garlic1/2 teaspoon salt1/8 teaspoon ground black pepper

2 (8-inch long) Italian rolls8 thin slices Prosciutto di Parma

OR8 thin slices baked ham (about 4 ounces)1 cup shredded Mozzarella cheese (8 ounces)


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Preheat broiler. Use tomatoes held at room temperature until fully ripe.Core tomatoes; chop (makes about 5 cups).

In a large bowl combine tomatoes, 2 tablespoons of the olive oil, thebasil, garlic, salt and black pepper; let stand at least 30 minutes.

Slice rolls in half horizontally, then vertically. Brush cut sides ofbread with the remaining 2 tablespoons olive oil; place on a shallow pan;

broil until golden. Reserve about 1/3 cup of the tomato mixture; spoonremaining tomato mixture on rolls, dividing evenly. Top each with 2 slicesof prosciutto, 1/4 cup Mozzarella and an equal amount of the reservedtomato mixture. Broil until cheese is just melted, about 3 minutes. Serveimmediately.

Source:"Florida Tomato Committee"

Yield:"4 Portions"

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Per serving: 378 Calories (kcal); 29g Total Fat; (67% calories from fat); 16gProtein; 16g Carbohydrate; 47mg Cholesterol; 1037mg SodiumFood Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 3415 0 3332 0 2130706543 0 0 0 756 2130706543 0 3657 922


Fried Plantain Sticks

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Plantains Snacks

Turbana Corporation

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 ripe plantains (yellow skin with black

spots)2 eggs -- beaten with the water

1/4 cup water2 cups flaked coconut

1/2 cup bread crumbs (plain)

Flour -- for dredgingOil -- for fryingDuck sauce -- for dipping

Peel and cut plantains in half crosswise then again in half lengthwise,then cut each section into four (4) sticks. Dredge in flour, shake offexcess flour. Dip in beaten eggs and water mixture. Roll in coconut flakesmixed with bread crumbs and fry on low heat until golden. Serve with ducksauce.

Source:


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

Yield:"4 sticks"

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Per serving: 425 Calories (kcal); 15g Total Fat; (30% calories from fat); 7gProtein; 70g Carbohydrate; 94mg Cholesterol; 245mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean M

deluxe appetizers recipes

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