quick fix recipes

8/15/2019 quick fix recipes

1/160

* Exported from MasterCook *

"Quick" Fajitas with Pico de Gallo

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Beef Main Dishes

The Texas Beef Council

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound well-trimmed beef top round or top sirloin -- cut 3/4 inch

thick8 small flour tortillas

Lime wedges (optional)Cilantro sprig (optional)

MARINADE

2 tablespoons fresh lime juice2 teaspoons vegetable oil

2 large garlic cloves -- crushed

PICO DE GALLO1 cup tomato -- seeded and chopped

1/2 cup zucchini -- diced1/4 cup fresh cilantro -- chopped1/4 cup prepared picante sauce or salsa

1 tablespoon fresh lime juice

Place beef steak in plastic bag; add marinade ingredients, turning tocoat. Close bag securely and marinate in refrigerator 20 to 30 minutes,turning once.

Wrap tortillas securely in heavy-duty aluminum foil. Meanwhile in mediumbowl, combine Pico de Gallo ingredients; mix well.

Remove steak from marinade; discard marinade. Place steak on grid overmedium ash-covered coals. Grill top round steak, uncovered, 8 to 9 minutes(10 to 12 minutes for top sirloin steak) for medium-rare to mediumdoneness, turning occasionally. During last 5 minutes, place tortillapacket on outer edge of grid, turning occasionally.

Trim fat from steak; carve crosswise into very thin slices. Garnish withlime and cilantro, if desired.

Cuisine:

"Tex-Mex"Source:"The Texas Beef Council"

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

Start to Finish Time:"0:45"

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

Per serving: 411 Calories (kcal); 13g Total Fat; (29% calories from fat); 31g


2/160

Protein; 41g Carbohydrate; 67mg Cholesterol; 497mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2Fat; 0 Other Carbohydrates

Serving Ideas : Serve beef in tortillas with Pico de Gallo.

Nutr. Assoc. : 1661 1664 3952 26544 0 0 0 0 0 0 0 0 0 0 1114 0


60-Minute Onion Rolls

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

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

4 1/2 cups all-purpose flour (4 1/2 to 5 cups)1/4 cup sugar

2 teaspoons salt1 1/2 tablespoons instant minced onion2 packages Fleischmann's Rapid Rise Yeast *3 tablespoons butter or margarine -- softened

1/2 cup water3/4 cup milk

3 eggsInstant minced onion or poppy seeds

In a large bowl mix 1 1/2 cups flour, sugar, salt, instant minced onionand undissolved yeast. Heat milk, water and butter until very warm (125

to 130 F). Gradually add to dry ingredients and beat 2 minutes at mediumspeed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stirin enough additional flour to make a soft dough. Knead on lightly flouredsurface until smooth, about 4 minutes. Cover; let rest 10 minutes.

Divide the dough into 12 equal pieces. Form into smooth balls. Place on 2greased baking sheets. Flatten balls with hand to 3 1/2-inch rounds;cover. Place 2 large shallow pans on counter; half-filled with boilingwater. Place baking sheets over pans. Let dough rise for 20 minutes.

With sharp knife, cut 1/4-inch deep "X" on top of each roll. Brush withremaining egg. Sprinkle with instant minced onion or poppy seeds. Bake at

400 F for 15 minutes or until done. Remove from baking sheets; cool onwire racks.

Source:"Fleischmann's Yeast"

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

Yield:"12 Rolls"

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


3/160

Per serving: 242 Calories (kcal); 5g Total Fat; (18% calories from fat); 7gProtein; 41g Carbohydrate; 57mg Cholesterol; 408mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2Other Carbohydrates

NOTES : *Fleischmann's Active Dry Yeast can be used. Follow directionsexcept increase first resting time to 30 minutes.

Nutr. Assoc. : 14 0 0 20220 26366 0 0 0 0 0


60-Minute Pan Rolls


Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------4 3/4 cups plus 1 tablespoon all-purpose flour (4 3/4

to 5 1/4 cups)1/3 cup sugar

2 packages Fleischmann's Rapid Rise Yeast1 1/2 teaspoons salt

3/4 cup milk3/4 cup water1/4 cup butter or margarine

1 egg

In large bowl, combine 3 cups flour, sugar, undissolved yeast and salt.Heat milk, water and butter until very warm (125 to 130 F). Butter does

not need to melt. Stir into dry ingredients. Mix in egg and enoughremaining flour to make soft dough. Knead on lightly floured surface untilsmooth and elastic, about 6 to 8 minutes. Cover; let rest on flouredsurface 10 minutes.

Divide dough in half. Roll to fit two greased 8- or 9-inch square pans.Place dough in pans. With sharp knife, cut dough in each pan into 16rolls; cover. Place large, shallow pan on counter; half-fill with boilingwater. Place baking pans on wire rack over large pan; let rise 20 minutes.

Dust tops with remaining 1 tablespoon flour. Bake at 400 F for 15 minutesor until done. Remove from pans; cool on wire racks.



Yield:"32 Rolls"

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

Per serving: 95 Calories (kcal); 2g Total Fat; (18% calories from fat); 2gProtein; 17g Carbohydrate; 11mg Cholesterol; 120mg Sodium


4/160

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

Nutr. Assoc. : 14 0 5626 0 0 0 0 0


60-Minute Pesto French Bread



1/4 cup plus 1 tablespoon butter or margarine1/3 cup grated Parmesan cheese

2 tablespoons sweet basil

2 tablespoons parsley2 tablespoons chives -- snipped1 clove garlic -- minced2 3/4 cups all-purpose flour (2 3/4 to 3 1/4 cups)1 package Fleischmann's Rapid Rise Yeast1 teaspoon salt1 cup very warm water (125 to 130 F)

Melt 1/4 cup butter; stir in Parmesan cheese, basil, parsley, chives andgarlic; set aside.

Combine 2 cups flour, undissolved yeast and salt. Stir water and 1tablespoon butter into dry ingredients. Mix in enough remaining flour to

make soft dough. Knead on floured surface until smooth, about 6 minutes.Roll dough to 15- 12-inches. Spread herb mixture to within 1/2 inch ofedges. Roll up tightly from long end as for jelly roll; pinch seam andends to seal. Taper ends. Place loaf, seam side down, on greased bakingsheet. With sharp knife, make one lengthwise cut, 1/8-inch deep, to within1 inch of ends. Cover. Place large, shallow pan on counter; half-fill withboiling water. Place baking sheet over pan; let rise 10 minutes.

Bake at 400 F for 25 minutes or until done. Remove from sheet; cool onwire rack.



Yield:"1 loaf"

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

Per serving: 113 Calories (kcal); 4g Total Fat; (29% calories from fat); 3gProtein; 17g Carbohydrate; 9mg Cholesterol; 195mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates


5/160

Nutr. Assoc. : 222 0 2154 0 0 0 14 26366 0 5472


60-Minute Streusel Cake

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Breakfast/ Brunch Cakes

Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 cups plus 2 tablespoons all-purpose flour (2 to

2 1/2 cups)3 tablespoons sugar1 package Fleischmann's Rapid Rise Yeast

1/2 teaspoon salt

1/3 cup water1/3 cup milk1/4 cup butter or margarine

1 egg -- at room temperatureDate Nut Streusel (recipes follow)

DATE NUT STREUSEL 1

1/4 cup butter or margarine1/4 cup packed brown sugar

1 3-ounce package cream cheese1 cup chopped or pitted dates -- snipped

1/2 cup chopped pecans or walnuts

DATE NUT STREUSEL 23 tablespoons butter or margarine3 tablespoons sugar

1/2 cup all-purpose flour1 teaspoon ground cinnamon1 cup chopped or pitted dates -- snipped1 cup chopped pecans or walnuts

In large bowl, combine 1 1/2 cups flour, sugar, yeast and salt. Heat milkand butter until hot to touch (125 to 130 F); butter does not need to melt. Stir into dry ingredients. Stir in egg and enough remaining flour tomake stiff batter. Spread batter in bottom and 1-inch up sides of greased9-inch springform pan; cover.* Fill large shallow pan with boiling water.

Top with rack. Place springform pan on rack; let rise 15 minutes.

While batter rises, prepare your choice of streusel. Spoon streusel intocenter of batter. Bake at 400 F for 15 to 20 minutes or until golden. Coolon base of pan on wire rack.

____________________

To Make Date Nut Streusel 1In saucepan, melt butter or margarine over medium heat; stir in brownsugar. Stir 1 minute or until blended. Stir in cream cheese; stir until


6/160

blended. Remove from heat. Stir in dates and chopped pecans or walnuts.Makes 1 1/2 cups

To Make Date Nut Streusel 2With electric mixer, cream butter or margarine with sugar. Stir in flour,cinnamon, dates and pecans or walnuts.Makes about 2 cups



Yield:"1 Cake"

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

Per serving: 496 Calories (kcal); 24g Total Fat; (41% calories from fat); 11gProtein; 65g Carbohydrate; 53mg Cholesterol; 231mg SodiumFood Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 4 1/2Fat; 1/2 Other Carbohydrates

NOTES : *Alternate Shaping:Set aside 1/2 cup batter. Spread remaining batter in bottom and1-inch up sides of greased pan; cover and let rise as directed.While batter rises, stir 2 tablespoons flour into reserved batter.Knead on lightly floured surface until smooth. Roll to 2 ropes.Twist ropes around each other. Prepare streusel filling; spooninto center of batter as directed. Place twisted ropes around edgeof filling; pinch ends to seal. Bake as directed.

Nutr. Assoc. : 14 0 14 0 26366 0 0 0 2130706543 0 0 0 0 0 20027 2014820027 20148 0 0 0 0 2662 20187


A Rainy Day Tomato Snack

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Appetizer/Snack Florida Tomato Committee

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------6 slices bacon4 medium ripe, firm, tomatoes -- washed and cored

6 slices whole wheat or sourdough bread1 1/2 cups Mozzarella cheese -- grated

Preheat oven to 350 degrees. Make sure the rack is in the center of theoven.

Spread out bacon slices in the baking pan. Put on oven mitts and place panin the oven. bake for 10 minutes, until crispy. Remove, wearing ovenmitts, and place pan on a heatproof surface to cool. When the bacon hascooled remove with a fork and place on paper towel to drain excess grease.


7/160

When bacon is cool to the touch, crumble and set aside.

On a cutting board cut the tomatoes into thick slices with a utilityknife.

Place the slices of bread on a cookie sheet Arrange two slices of tomatoon each slice of bread, sprinkle bacon crumbs over the tomato and top withgrated cheese.

Put on oven mitts and place cookie sheet in center of oven. Bake forapproximately 7 minutes, until cheese. melts. Remove from oven, wearingoven mitts, and transfer to a cutting board using a spatula.

Cut each slice into thirds and serve.

Description:"Slices of fresh tomatoes topped with bacon and cheese are a perfectsnack for friends on a rainy day."

Source:"Florida Tomato Committee"

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

Per serving: 213 Calories (kcal); 12g Total Fat; (47% calories from fat); 11gProtein; 17g Carbohydrate; 31mg Cholesterol; 374mg SodiumFood Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 0 26093 26177 0


After-the-Game Pizza

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

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 14-ounce jar Rag Pizza Quick Sauce1 14" long loaf French bread -- split lengthwise and toasted1 1/2 cups thinly sliced pepperoni2 4-ounce cans sliced mushrooms -- drained

2 medium green bell peppers -- sliced into rings2 cups shredded Mozzarella cheese

Preheat oven to 425 degrees F. Evenly spoon sauce over toasted bread.Evenly top with pepperoni, mushrooms, green peppers and cheese. Bake 20minutes or until heated through.

Source:"Rag "

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


8/160

Yield:"1 pizza"

T(Baking Time):"0:20"

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


Protein; 47g Carbohydrate; 80mg Cholesterol; 2245mg SodiumFood Exchanges: 3 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 6 Fat; 0 OtherCarbohydrates

Nutr. Assoc. : 0 593 4441 0 0 922


Aioli with Fresh Vegetables

Recipe By :

Serving Size : 20 Preparation Time :0:00Categories : Appetizer/Snack Rag

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup olive oil1 cup vegetable oil1 teaspoon prepared mustard1 teaspoon salt

1/2 teaspoon sugar10 cloves garlic -- finely minced

Assorted fresh vegetables

In a blender, combine eggs, olive oil, 1/2 cup vegetable oil, mustard,salt and sugar; cover and blend 5 seconds. With blender on high speed,pour 1/2 cup vegetable oil in a very slow, thin stream; stir occasionallyuntil thickened. Stir in garlic; chill.

Serve with assorted fresh vegetables for dipping.

Source:"Rag "


Yield:

"2 1/2 Cups"

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

Per serving: 195 Calories (kcal); 22g Total Fat; (98% calories from fat); traceProtein; 1g Carbohydrate; 0mg Cholesterol; 110mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 0 0 943 0 0 0 0


9/160


Alaska Crab Wrap Sandwich

Recipe By :Serving Size : 4 Preparation Time :0:00

Categories : Alaska Seafood Marketing Inst. Burgers/ SandwichesFish and Seafood

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound Alaska crab meat (king snow, dungeness) -- out of shell,

thawed4 12-inch flour tortillas (wheat if

possible) -- warmed4 ounces Brie cheese -- ripe, diced4 cups mixed baby lettuces1 cup tomato -- diced4 slices bacon -- cooked

1/2 cup low fat mayonnaise1 1/2 teaspoons fresh dill -- chopped

Mix the dill and mayonnaise together in a bowl. Place Alaska crab meat andBrie in a saut pan; warm over medium heat until crab is warm and cheesestarts to melt.

Lay out the warm tortillas and spread 1 ounce of the dill mayonnaisemixture over each. Top each with 1/4 of the crab and Brie mixture, 1 cupof the mixed lettuces, 1/4 cup diced tomato and 1 slice of bacon, lightlychopped. Fold in the ends and roll up like a cigar. Cut in half on thebias and serve.

Source:"Alaska Seafood Marketing Institute"

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

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

Per serving: 629 Calories (kcal); 27g Total Fat; (37% calories from fat); 43gProtein; 55g Carbohydrate; 145mg Cholesterol; 1171mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 Fat;0 Other Carbohydrates

Nutr. Assoc. : 461 3310 202 2113 0 0 4052 0


Angel Hair with Tomatoes, Basil and Garlic

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Main Dishes National Pasta Association

Pasta Thirty or Less


10/160

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound Angel Hair or Capellini pasta -- uncooked2 tablespoons vegetable oil1 tablespoon minced garlic5 cups tomatoes -- diced

1/2 teaspoon basil3/4 cup low-sodium chicken broth

5 tablespoons Parmesan cheeseSalt and freshly ground pepper -- to taste

Prepare pasta according to package directions; drain. Heat oil in a largeskillet over medium-high heat. Add garlic and cook for one minute. Addtomatoes, basil, salt and pepper. Cook for 3 minutes. Add hot pasta toskillet; toss well. Add chicken broth and stir. Toss with Parmesan cheeseand serve immediately.

Source:"National Pasta Association"

S(Internet address):"http://ilovepasta.org/"

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

Per serving: 378 Calories (kcal); 8g Total Fat; (18% calories from fat); 14gProtein; 64g Carbohydrate; 3mg Cholesterol; 102mg SodiumFood Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2Fat; 0 Other Carbohydrates

Nutr. Assoc. : 2053 0 0 0 0 0 0 20071


Apricot Pork Medallions

Recipe By :Serving Size : 4 Preparation Time :0:30Categories : Main Dishes Pork

Swift & Company

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound Armour Premium Pork Tenderloin -- sliced into 1-inch

slices1 tablespoon butter1 teaspoon butter

1/2 cup apricot jam2 sliced green onions

1/4 teaspoon dried mustard1 tablespoon cider vinegar

Flatten tenderloin pieces. Melt 1 tablespoon butter over medium-high heatin a large skillet; saut pork about 2 minutes on each side; remove porkfrom pan. Add 1 teaspoon butter, jam, onion, mustard and vinegar to pan.


11/160

Cover and simmer 3-4 minutes. Add pork and heat through.

Source:"Swift & Company"

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

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

Per serving: 276 Calories (kcal); 9g Total Fat; (29% calories from fat); 23gProtein; 27g Carbohydrate; 71mg Cholesterol; 112mg SodiumFood Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2Other Carbohydrates

Serving Ideas : Great with: Creamed corn and apple chutney

Nutr. Assoc. : 0 0 0 0 0 518 0


Asparagus with Honey-Garlic Sauce

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Side Dishes The National Honey Board

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound asparagus

1/4 cup Dijon mustard1/4 cup dark ale or dark beer

3 tablespoons honey1/2 teaspoon minced garlic1/4 teaspoon crushed dried thyme leaves1/4 teaspoon salt

Add asparagus to boiling, salted water and cook, covered, about 2 minutesor until barely tender. Drain. Combine mustard, ale, honey, garlic, thymeand salt; mix well. Pour over cooked asparagus.

Source:"The National Honey Board"

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

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

Per serving: 80 Calories (kcal); 1g Total Fat; (8% calories from fat); 2g Protein;17g Carbohydrate; 0mg Cholesterol; 324mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1Other Carbohydrates

Nutr. Assoc. : 0 0 142 0 0 3159 0


12/160


Banana Bean Muffins

Recipe By :Serving Size : 10 Preparation Time :0:00Categories : Breads/ Muffins Ontario White Bean Producers


3/4 cup White Bean Flour1/2 cup rice flour

2 1/2 teaspoons gluten-free powder1/2 teaspoon gluten-free baking soda

1 teaspoon cinnamon1/2 teaspoon nutmeg

1 medium banana -- mashed2 eggs

1/2 cup brown sugar

1/4 cup buttermilk1/4 cup applesauce

3 tablespoon vegetable oil (such as canola)1/2 cup raisins

In a medium bowl, combine the flours, baking powder, soda, cinnamon andnutmeg. Set aside.

In another medium bowl, place the mashed banana. Using an electric mixeron medium speed, add the eggs to the banana and beat until smooth.Continue to beat, adding the sugar, buttermilk, applesauce and vegetableoil. Add the dry ingredients to the wet beating until just combined. Stirin the raisins.

Spoon into 10 greased muffin tins and bake in a preheated 375 F (190 C)oven for 18 - 20 minutes.

Description:"Using the New White Bean Flour!"

Source:"Ontario White Bean Producers"

S(Internet address):"http://users.imag.net/~lon.whitepeabeans/"

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

Per serving: 172 Calories (kcal); 6g Total Fat; (27% calories from fat); 4gProtein; 28g Carbohydrate; 38mg Cholesterol; 361mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat;1/2 Other Carbohydrates

NOTES : Ontario White Bean Producers4206 Raney CrescentLondon, Ontario N6L 1C3 CanadaTel: (519) 652-3566


13/160

Fax: (519) 652-9607E-mail: [email protected]

Nutr. Assoc. : 0 0 81 2136 0 0 0 0 0 0 0 1563 0


Beef and Bean Burritos

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Beef Main Dishes


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound lean ground beef1 medium onion -- chopped1 tablespoon Spicy Seasoning Mix (see recipe)

1/2 teaspoon salt1 8-ounce can tomato sauce

1 15-ounce can pinto beans -- drained and mashed8 flour tortillas (each 8 inches) -- warmed

OPTIONALLettuce -- choppedTomatoes -- choppedGreen onion -- sliced

In large nonstick skillet, brown ground beef and onion over medium heat 8to 10 minutes or until beef is no longer pink, breaking up into 3/4-inchcrumbles. Pour off drippings.

Sprinkle seasoning mix and salt over beef. Stir in tomato sauce. Simmer 10

minutes, stirring occasionally. Stir in beans; heat through.

To assemble, spoon equal amounts of beef mixture in center of eachtortilla. Add lettuce, tomatoes and green onions, if desired. Fold bottomedge up over filling. Fold right and left sides to center, overlappingedges.

Cuisine:"Tex-Mex"

Source:"The Texas Beef Council"



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

Per serving: 377 Calories (kcal); 16g Total Fat; (38% calories from fat); 18gProtein; 40g Carbohydrate; 43mg Cholesterol; 829mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 21/2 Fat; 0 Other Carbohydrates

NOTES : Quicker than the fast food shop! Simmer lean ground beef and Spicy


14/160

Seasoning Mix 10 minutes, then combine with convenient cannedpinto beans. Spoon into tortillas and serve with fresh vegetableaccompaniments.

Nutr. Assoc. : 0 0 0 0 0 26002 1666 0 0 0 0 0


Spicy Seasoning Mix

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

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 tablespoons chili powder2 teaspoons ground cumin1 1/2 teaspoons garlic powder

3/4 teaspoon dried oregano leaves

1/2 teaspoon ground red pepper

Combine all ingredients. Cover and store in airtight container. Shakebefore using to blend.

Cuisine:"Tex-Mex"



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

Per serving: 103 Calories (kcal); 5g Total Fat; (32% calories from fat); 4gProtein; 18g Carbohydrate; 0mg Cholesterol; 235mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 OtherCarbohydrates

Nutr. Assoc. : 0 0 0 3133 0


Beef Tortilla Pizza

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Beef Pizza


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound lean ground beef1 medium onion -- chopped1 teaspoon dried oregano leaves


15/160

1 teaspoon salt4 large (10 inch) flour tortillas1 medium tomato -- seeded and chopped1 tablespoon fresh basil leaves -- thinly sliced1 cup Mozzarella cheese -- shredded

1/4 cup Parmesan cheese -- grated

Heat oven to 400 F. Brown ground beef and onion in skillet over medium

heat 8 to 10 minutes or until beef is no longer pink. Pour off drippings.Stir oregano and salt into beef.

Lightly brush tortillas with oil. Bake tortillas on 2 large baking sheetsin 400 F oven for 3 minutes.

Spoon beef mixture evenly over top of each tortilla; top with an equalamount of tomato. Sprinkle with basil and cheeses.

Return to oven and bake 12 to 14 minutes or until tortillas are lightlybrowned.

Cuisine:

"Tex-Mex"Source:"The Texas Beef Council"



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

Per serving: 665 Calories (kcal); 37g Total Fat; (51% calories from fat); 35gProtein; 45g Carbohydrate; 114mg Cholesterol; 1170mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0

Other Carbohydrates

Serving Ideas : Mixed green salad with Italian dressing.

Nutr. Assoc. : 0 0 3133 0 3310 0 0 0 0


Beefy Baked Beans

Recipe By :

Serving Size : 20 Preparation Time :0:00Categories : Beef Cherry Marketing Institute

Main Dishes

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound lean ground beef2 16-ounce cans pork and beans in tomato sauce1 15-ounce can kidney beans -- drained1 cup ketchup1 1 3/8-ounce envelope dry onion soup mix


16/160

1/2 cup water2 tablespoons prepared yellow mustard2 teaspoons cider vinegar2 cups frozen unsweetened tart cherries

In a skillet over medium heat, cook ground beef until browned. Drain fat.

Add pork and beans, kidney beans, ketchup, dry onion soup mix, water,

mustard and vinegar to meat; mix well. Stir in cherries (it is notnecessary to thaw them). Pour meat mixture into a 2 1/2-quart baking dish.Bake in a preheated 400 oven 30 minutes, stirring occasionally. Servehot.

Serving size: 1 cup

Description:"One-dish meal is perfect for potlucks, family gatherings or camping."

Source:"Cherry Marketing Institute"

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


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

Per serving: 152 Calories (kcal); 6g Total Fat; (32% calories from fat); 8gProtein; 18g Carbohydrate; 20mg Cholesterol; 613mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

NOTES : 1 cup dried tart cherries can be substituted for frozen tartcherries.

Nutr. Assoc. : 0 4546 3815 0 993 0 20203 0 1085


Beefy Chili Mac

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Beef The Texas Beef Council


1 pound beef cubed steaks1 tablespoon vegetable oil1 medium onion -- coarsely chopped2 cans chili-seasoned diced tomatoes -- undrained1 1/2 cups rotini (spiral) pasta -- uncooked

1/2 cup water1/2 cup Cheddar cheese -- shredded

Cut beef steaks lengthwise into 1" wide strips and then crosswise into 1"pieces. Heat oil in Dutch oven over medium-high heat until hot. Add beefand onion; cook and stir 3 minutes.


17/160

Stir tomatoes, pasta and water into beef. Bring to a boil; reduce heat tolow. Cover tightly and simmer 20 minutes or until pasta is tender.Sprinkle with cheese before serving.


S(Internet address):

"http://www.txbeef.org/"Start to Finish Time:"0:30"

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

Per serving: 453 Calories (kcal); 23g Total Fat; (47% calories from fat); 30gProtein; 28g Carbohydrate; 85mg Cholesterol; 337mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat;0 Other Carbohydrates

Nutr. Assoc. : 3005 0 0 963 4785 0 0


Blackened Chicken Salad

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : National Pasta Association Pasta

Poultry Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 pound Radiatore, Medium Shells or other medium

pasta shape -- uncooked1 pound boneless, skinless chicken breasts1 tablespoon spicy Creole seasoning (1-2 tablespoons)1 teaspoon vegetable oil1 1/2 cups fat-free mayonnaise3 tablespoons minced fresh parsley2 tablespoons chopped fresh chives2 tablespoons lemon juice2 tablespoons Dijon mustard2 teaspoons capers -- drained (optional)1 teaspoon anchovy paste (optional)

1 cup chopped tomatoes1/2 cup sliced green onions1/2 cup chopped green pepper

Prepare pasta according to package directions. Drain and rinse under coldwater; drain again.

Rub chicken with Creole seasoning. Coat a large, heavy skillet withcooking spray. Add oil and place over medium-high heat until hot. Addchicken and cook 5 to 7 minutes on each side or until chicken is done.Remove chicken from skillet, and let cool. Cut chicken into 1/2-inch


18/160

pieces and set aside.

Combine mayonnaise, parsley, chives, lemon juice, mustard, capers andanchovy paste; mix well. In a large bowl, combine pasta, chicken,mayonnaise mixture, tomatoes, onions, and pepper. Cover and chillthoroughly.

Source:

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

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

Per serving: 337 Calories (kcal); 3g Total Fat; (9% calories from fat); 21gProtein; 55g Carbohydrate; 35mg Cholesterol; 742mg SodiumFood Exchanges: 3 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2Other Carbohydrates

Nutr. Assoc. : 4365 9208 2978 0 0 0 0 0 0 0 22 26059 0 20088


BLT Burgers

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

Pork


3/4 pound ground pork1/2 teaspoon black pepper

1 teaspoon garlic powder1/4 teaspoon salt

4 slices Canadian-style bacon4 lettuce leaves4 tomato slices4 toasted sandwich buns

Mix first four ingredients and shape into 4 patties, about 1/2-inch thick.Grill or broil for 4 minutes on each side. Place patties on bottom half oftoasted sandwich bun. Layer on Canadian-style bacon, lettuce and tomato.Top with remaining half of bun.

Source:"National Pork Producers Council"

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

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

Per serving: 362 Calories (kcal); 19g Total Fat; (47% calories from fat); 23gProtein; 24g Carbohydrate; 63mg Cholesterol; 786mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat;


19/160

0 Other Carbohydrates

Nutr. Assoc. : 5830 0 0 0 26542 0 26369 713


Boston Tea Party Popcorn

Recipe By :Serving Size : 10 Preparation Time :0:00Categories : Appetizer/Snack Popcorn

The Popcorn Institute

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

1/4 cup melted butter2 tablespoons instant lemon-flavored iced tea mix1 tablespoon sugar

Put freshly-popped popcorn in a large bowl. Drizzle butter over it andtoss. Combine tea and sugar. Add to buttered popcorn and toss again.

Source:"The Popcorn Institute"

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

Yield:"2 1/2 Quarts"

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

Per serving: 79 Calories (kcal); 5g Total Fat; (54% calories from fat); 1gProtein; 8g Carbohydrate; 12mg Cholesterol; 52mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0Other Carbohydrates

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

Nutr. Assoc. : 2025 0 3762 0


Bow Ties with Asparagus and Buckwheat Parmesan

Recipe By :Serving Size : 2 Preparation Time :0:00Categories : Main Dishes National Pasta Association

Pasta Thirty or Less

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 1/2 cups Bow Ties -- cooked

3/4 cup chicken stock


20/160

OR3/4 cup vegetable stock1/4 cup cooked buckwheat groats

OR1/4 cup cooked Kasha

10 jumbo asparagus spears -- blanched1/4 cup grated Parmesan cheese

3 tablespoons toasted pine nuts

OR3 tablespoons walnuts3 tablespoons sweet butter2 tablespoons parsley -- chopped

Salt and pepper -- to taste

In a large saucepan over medium flame, heat pasta and chicken stock. Oncepasta mixture has reached a boil, add remaining ingredients and heatquickly, about 2-3 minutes. Remove asparagus spears from pasta mixture andarrange wagon wheel style around each plate (five spears per plate). Addpasta mixture to center of each plate and garnish with additional Parmesancheese if desired.



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

Per serving: 475 Calories (kcal); 28g Total Fat; (52% calories from fat); 16gProtein; 42g Carbohydrate; 54mg Cholesterol; 1175mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0Other Carbohydrates

Nutr. Assoc. : 26044 0 0 2130706543 0 0 2130706543 26511 0 2130706543 0 0222 0 1091


Breakfast Wrap

Recipe By :Serving Size : 1 Preparation Time :0:00Categories : Breakfast/ Brunch California Egg Commission

Eggs

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 whole wheat flour tortilla2 large California Fresh Eggs*2 ounces hash browns1 ounce Jack cheese -- grated

Warm tortilla.

Scramble eggs.


21/160

Fill tortilla with hash browns, scrambled eggs and cheese.

Fold and close wrap.

Source:"California Egg Commission"

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

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


NOTES : Wraps are the hottest new concept around. Meals that can be eatenout of hand, wraps make use of the wonderful, new flavoredtortillas. Versatile eggs can star as centerpiece of wraps twentyfour hours a day and can be used with other ingredients to addprotein and flavor. Perfectly hot!

*If using frozen or liquid whole egg: 3 1/2 ounces.

Nutr. Assoc. : 3310 3218 26496 26424


Brown Rice Royal

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Microwave Side Dishes

The Rice Council

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 cups sliced fresh mushrooms (about 8 ounces)

1/2 cup thinly sliced green onions1 tablespoon vegetable oil3 cups cooked brown rice -- (cooked in beef broth)

Cook mushrooms and onions in oil in large skillet over medium-high heatuntil tender. Add rice. Stir until thoroughly heated.

Source:"The Rice Council"

S(Internet address):"http://www.usarice.com/domestic/recipes/"

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

Per serving: 138 Calories (kcal); 3g Total Fat; (20% calories from fat); 3gProtein; 25g Carbohydrate; 0mg Cholesterol; 3mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;0 Other Carbohydrates

NOTES : Microwave Oven Instructions:


22/160

Combine mushrooms, onions, and oil in 2-quart microproof bakingdish. Cook on HIGH 2 to 3 minutes. Add rice; continue to cook onHIGH 3 to 4 minutes, stirring after 2 minutes, or until thoroughlyheated.

Nutr. Assoc. : 20063 0 0 2801


Butterball Chili Crusted Cutlets with Enchilada Sauce

Recipe By :Serving Size : 7 Preparation Time :0:00Categories : Main Dishes Poultry

The Butterball Turkey Company

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 12-ounce package Butterball Fresh Boneless Turkey Breast

Cutlets

1/2 cup cornmeal2 teaspoons chili powder (2 to 3 teaspoons)1 tablespoon olive oil1 10-ounce can enchilada sauce

1/2 cup fine shredded taco cheese

Combine cornmeal and chili powder; dip cutlets to coat both sides. Heatolive oil in large skillet over high heat until hot; brown cutlets 1minutes on each side. Pour enchilada sauce over cutlets. Cover and heatfor 3 to 4 minutes. Top with cheese; serve.

Source:"The Butterball Turkey Company"

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

Copyright:" 1998 Butterball Turkey Company"

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

Per serving: 207 Calories (kcal); 13g Total Fat; (54% calories from fat); 13gProtein; 10g Carbohydrate; 50mg Cholesterol; 130mg SodiumFood Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2Fat; 0 Other Carbohydrates

Nutr. Assoc. : 5335 0 2614 0 0 4922


California Egg/Sausage Casserole

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Breakfast/ Brunch California Egg Commission

Casseroles Main Dishes


23/160

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------6 large California Fresh Eggs1 cup whole milk1 1/2 cups biscuit mix

1/2 pound cooked, crumbled sausage

2 cups grated Cheddar cheese

Preheat oven to 350 F. In a large bowl, break eggs and add milk. Blendwell. Add remaining ingredients, mix and pour into a greased 9" 13" pan.Bake about 40 minutes (or until eggs are set).


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

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


NOTES : Leftovers microwave well for a quick breakfast on the run.

This is a fast and easy brunch casserole which could also beserved for dinner. With a tossed green salad and bread, it's acomplete meal.

Preparation time is lightening-quick and you only need one pan.While the mixture bakes, you can kick back and relax.

January, 1998

Nutr. Assoc. : 3218 0 0 4841 0


Cashew Rice

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Nat. Pork Producers Council Side Dishes

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 teaspoon ginger -- grated

1/2 cup cashewsGreen onions -- saut edGarlic

In hot cooked rice, stir in 1 teaspoon grated ginger, saut ed green onionand garlic, and 1/2 cup cashews.


24/160



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


Protein; 3g Carbohydrate; 0mg Cholesterol; 2mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 OtherCarbohydrates

Nutr. Assoc. : 0 0 0 0


Champagne Chops

Recipe By :

Serving Size : 4 Preparation Time :0:10Categories : Fast 'n Fancy Main Dishes

Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------8 2-ounce boneless center loin chops -- about 1/2 -inch thick2 tablespoons flour

1/2 teaspoon saltDash white pepper

1 teaspoon butter -- melted1 teaspoon olive oil

3/4 cup champagneOR

3/4 cup dry white wine1/4 cup sliced fresh mushrooms1/2 cup heavy cream

Combine flour, salt and pepper. Lightly dredge chops in flour mixture.Heat oil and butter in nonstick skillet; add chops and saut about 2minutes on each side. Add champagne; cook over medium heat about 4-5minutes. Remove chops, set aside and keep warm. Add mushrooms and cream toskillet; cook over low heat,stirring constantly, just until thickened.Return chops to pan,cook just to reheat and serve immediately.



T(Cooking Time):"0:15"

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



25/160

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

Nutr. Assoc. : 4559 0 0 0 0 0 2130706543 0 0 0 0


Charming Chicken Citrus Spirals

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : California Olive Industry Main Dishes

Poultry

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 1/2 cups California ripe olive slices2 cups rice -- cooked and cooled

1/2 cup sweet orange marmalade*

6 chicken breasts (boneless and skinless)2 cups citrus marinade**

Combine ripe olive slices with rice and marmalade. Reserve.

Flatten chicken breasts with mallet between two sheets of foil, plasticwrap or waxed paper. Place in shallow bowl. Pour marinade over chicken.Cover and chill for several hours or overnight. Remove chicken frommarinade, reserving remaining liquid. Spread 1/3 cup olive mixture overeach breast. Roll into tight cylinders and place seam side down on bakingsheet treated with non stick spray. Bake at 400 F for 20 minutes, or untilchicken is firm to the touch. Baste frequently with remaining marinade.Slice into 3/4" slices, if desired.

Source:"California Olive Industry"

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


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

Per serving: 531 Calories (kcal); 7g Total Fat; (13% calories from fat); 57gProtein; 53g Carbohydrate; 137mg Cholesterol; 1637mg SodiumFood Exchanges: 1 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2

Other Carbohydrates

NOTES : * Smucker's & trade** Lawry's & trade; Citrus Grill

Nutr. Assoc. : 2678 2840 4306 2314 968


Cheesy Potato-Ham Chowder


26/160

Recipe By :Serving Size : 5 Preparation Time :0:25Categories : Nat. Pork Producers Council Pork

Soups/ Stews/ Chowders

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 3/4 cups water

1 medium carrot -- grated1 rib celery -- chopped1 medium onion -- peeled and chopped1 4 1/2-ounce package Betty Crocker Julienne Potatoes mix3 cups milk

3/4 cup cubed ham1 tablespoon lemon juice

OR1 tablespoon white wine

In a large saucepan combine water, carrot, celery, onion and dry potatoesfrom mix. Bring to boiling; reduce heat, cover and simmer 20 minutes. Stirin milk and packet of sauce mix. Stir well and return to boil. Boil gently

for 2 minutes. Stir in ham and lemon juice; heat through. If desired,garnish with shredded Cheddar cheese, snipped parsley or cilantro.



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

Per serving: 236 Calories (kcal); 7g Total Fat; (26% calories from fat); 11gProtein; 33g Carbohydrate; 28mg Cholesterol; 942mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat;


Nutr. Assoc. : 0 0 0 0 616 0 3255 3898 0 2130706543


Chef's Prime Filet Gruy re

Recipe By :Serving Size : 4 Preparation Time :0:20Categories : Main Dishes Nat. Pork Producers Council

Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 Chef's Prime Filet (3/4-inch-thick

boneless pork rib end steak)Nonstick vegetable spray coating

1 cup chicken broth1 teaspoon fines herbs (parsley chervil, chives,

crushed tarragon)1/2 cup sliced leeks


27/160

OR1/2 cup small onions1/2 cup small mushrooms -- quartered

3 ounces process Gruy re cheese -- shredded2 tablespoons dry white wine

Spray a large skillet with nonstick coating. Cook pork over medium-highheat for 4 minutes. Turn over and cook 4 minutes more or until pork is

done (slightly pink in the center). Remove pork from skillet; keep warm.Carefully add broth to hot skillet. Stir in fine herbs, leeks andmushrooms. Boil gently 4-6 minutes or until vegetables are tender andmixture is reduced, about 5 minutes. Stir in cheese until melted. Addwine. Serve Gruy re Sauce with pork.



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

Per serving: 243 Calories (kcal); 12g Total Fat; (47% calories from fat); 28gProtein; 2g Carbohydrate; 75mg Cholesterol; 307mg SodiumFood Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 5782 2130706543 0 27170 3891 0 2130706543 4196 697 0


Cherry Oatmeal Muffins

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Breads/ Muffins Breakfast/ Brunch

Cherry Marketing Institute

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup old-fashioned or quick-cooking oats -- uncooked1 cup all-purpose flour

1/2 cup firmly packed brown sugar1 1/2 teaspoons baking powder

1/4 teaspoon ground nutmeg3/4 cup buttermilk

1 egg -- slightly beaten1/4 cup vegetable oil

1 teaspoon almond extract1 cup frozen tart cherries -- coarsely chopped

Put oats, flour, brown sugar, baking powder and nutmeg in a large mixingbowl; mix well. Combine buttermilk, egg, oil and almond extract in a smallbowl. Pour buttermilk mixture into oats mixture; stir just to moisteningredients. Quickly stir in cherries (it is not necessary to thawcherries before chopping and adding to batter).


28/160

Spray muffin pan with nonstick spray. Fill muffin cups two-thirds full.Bake in a preheated 400 oven 15 to 20 minutes.

Description:"Perfect for breakfast-on-the-run or lunchbox treats."

Source:"Cherry Marketing Institute"

S(Internet recipes):

"http://www.cherrymkt.org/index.html"Yield:"12 muffins"

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

Per serving: 170 Calories (kcal); 6g Total Fat; (29% calories from fat); 3gProtein; 27g Carbohydrate; 16mg Cholesterol; 86mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2Other Carbohydrates

NOTES : 1 cup canned tart cherries, drained and coarsely chopped, may besubstituted for 1 cup frozen tart cherries.

Nutr. Assoc. : 20223 0 0 0 0 0 0 0 0 3447


Chicken and Radish Pilaf

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Main Dishes Poultry

The Radish Council Thirty or Less

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound boned and skinned chicken breasts -- cubed1 teaspoon salt

1/4 teaspoon ground black pepper4 tablespoons olive oil -- divided1 large onion -- chopped (about 1 cup)1 cup converted rice (uncooked)1 teaspoon minced garlic1 14-ounce can ready-to-serve chicken broth

1/4 teaspoon dried thyme leaves1 10-ounce package frozen broccoli flowerets -- thawed1 6-ounce bag radishes -- quartered (about 1-1/2 cups)

Sprinkle chicken with salt and pepper. In a large skillet heat 2tablespoons of the olive oil over high heat. Add half the chicken; cookand stir until browned, about 4 minutes. Remove to a bowl. Repeat withremaining chicken. To skillet, add remaining 2 tablespoons olive oil; stirin onion, rice and garlic. Cook and stir until rice is golden, about 5minutes. Add chicken broth, 1/4 cup water and thyme. Bring to a boil;reduce heat and simmer, covered, until rice is almost tender, about 15minutes. Stir in chicken, broccoli and radishes. Cover and cook until riceis tender, about 5 minutes.


29/160

Description:"For this speedy skillet supper, chicken breasts, rice, onions andgarlic are saut ed, then simmered. This one-pot dinner is table-readyin about 30 minutes- a boon on busy weeknights."

Source:"The Radish Council"

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

Per serving: 467 Calories (kcal); 16g Total Fat; (31% calories from fat); 34gProtein; 46g Carbohydrate; 66mg Cholesterol; 1034mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3Fat; 0 Other Carbohydrates

NOTES : Chicken and rice-that ever-popular dinner duo-gets jazzed up withtangy radishes in Chicken and Radish Pilaf. Quartered radishesare added during the last five minutes of cooking time to slightlysoften their crisp texture and zesty taste.

Nutr. Assoc. : 2314 0 0 0 0 537 0 0 3159 0 0


Chopped Chicken with Fenugreek Leaves

Recipe By :Serving Size : 4 Preparation Time :0:20Categories : Amma's Indian Recipes Poultry


SET ONE2 pounds chopped chicken

2 medium onions -- chopped finely1 tablespoon ginger paste1 tablespoon garlic paste2 medium green chiles1 teaspoon turmeric powder1 teaspoon red chili powder

Salt -- to taste

SET TWO1 tablespoon coriander seeds powder5 whole clove5 garlic pods1 piece cinnamon stick (1 inch)

1/2 pound fenugreek leaves -- without stems1/4 cup oil

Boil all the items of Set 1 in a pot until the water evaporates.

In a skillet heat oil and add fenugreek leaves. On high heat fry theleaves for 5 minutes and then add the contents of the above pot. Again, onmedium heat fry for 5 minutes. Crush items of Set 2 and add to theskillet. Keep frying on low heat for another two minutes and remove fromheat


30/160

Always serve hot.

Cuisine:"Indian"

Source:"Amma's Indian Recipes"

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

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

Per serving: 941 Calories (kcal); 54g Total Fat; (48% calories from fat); 60gProtein; 66g Carbohydrate; 170mg Cholesterol; 237mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 7 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 6 1/2Fat; 0 Other Carbohydrates

Serving Ideas : Is great as a stuffing for sandwiches. Also, goes well with puri,nan, plain white rice, chapathi, etc.

Nutr. Assoc. : 0 3056 0 0 0 3577 1549 2614 0 0 0 415 0 3506 2705 3271 0


Chopped Chicken with Mixed Vegetables

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Amma's Indian Recipes Main Dishes

Poultry


REQUIRED INGREDIENTS500 grams chopped/minced chicken

1/3 cup oil1 teaspoon sugar1 1/2 teaspoons red chili powder

1/4 teaspoon turmeric1 piece julienned ginger (2 inch)

2/3 cup cashew nut pieces1 teaspoon garlic paste1 medium onion -- chopped1 teaspoon cumin seeds4 whole clove

Salt -- to taste

SET ONE

3 cups altogether of the following vegetables -- cut into bite-size pieces

CapsicumCauliflowerCarrotsFrench beans

Heat oil on medium in a skillet and when oil is hot add cumin seeds,cashew nuts and cloves. Fry until the nuts turn light brown and then add


31/160

onion, ginger pieces, garlic paste, salt, turmeric and red chili powder.Fry for three minutes.

Next add vegetables and sugar. Fry for 5 minutes on medium heat and lateradd chicken pieces, stir well, cover and let cook on low heat for 15minutes.

Cuisine:

"Indian"Source:"Amma's Indian Recipes"

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

T(Cooking time):"0:25"

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

Per serving: 596 Calories (kcal); 49g Total Fat; (72% calories from fat); 28gProtein; 15g Carbohydrate; 94mg Cholesterol; 118mg SodiumFood Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2

Fat; 0 Other Carbohydrates

Serving Ideas : This dish is good as a stuffing for sandwiches.

Nutr. Assoc. : 0 3056 0 0 2614 0 3520 2505 0 0 491 0 0 0 0 0 0 0 0 0


Cinnamon Apple Chops

Recipe By :

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

Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 boneless pork chops -- 3/4-inch thick

Vegetable oil1 teaspoon black pepper

1/2 cup chicken broth1 tablespoon lemon juice1 1/2 cups Chunky applesauce

heated with

2 tablespoons Cinnamon red hot candies*

Heat a nonstick skillet over medium-high heat. Brush chops lightly withoil and brown chops on both sides, turning once, about 3-4 minutes.Sprinkle chops with pepper, add broth and lemon juice. Reduce heat to low,cover and simmer gently for 5 minutes. To serve, top with applesauce andcinnamon candies.




32/160

"http://www.nppc.org"

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

Per serving: 255 Calories (kcal); 7g Total Fat; (24% calories from fat); 22gProtein; 26g Carbohydrate; 67mg Cholesterol; 151mg SodiumFood Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 1/2Other Carbohydrates

NOTES : *In small saucepan, stir together 1 1/2 cups applesauce and 2tablespoons candies. Heat over medium heat, stirring often, untilcandies are melted; stir well to thoroughly combine.

Nutr. Assoc. : 5788 0 0 0 0 31 0 905868


Cinnamon Sirloin Chops with Peach Sauce


Categories : Main Dishes Nat. Pork Producers CouncilPork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 boneless pork sirloin chops -- 1/2-inch thick

1/2 teaspoon paprika1/2 teaspoon all-purpose flour1/2 teaspoon salt1/4 teaspoon cinnamon1/4 teaspoon ground allspice1/8 teaspoon ground cloves

1 teaspoon prepared mustard

1 1 pound can sliced peaches -- drained

Combine paprika, flour, salt, cinnamon, allspice and cloves. Sprinklemixture on both sides of chops. Heat a heavy skillet over medium-highheat, brush lightly with vegetable oil. Brown chops, about 3 minutes perside, remove from skillet.

Add peaches and mustard to pan, cook and stir, scraping up any brown bitsfrom surface of pan. Return chops to pan, cover and simmer 5 minutes.



"http://www.nppc.org"T(Baking Time):"0:20"

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



33/160

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


Cinnamon-Pineapple Pork


Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound pork tenderloin -- cut into 8 crosswise pieces

1/4 teaspoon salt2 tablespoons margarine -- divided1 medium red bell pepper -- cut into julienne strips1 8-ounce can pineapple chunks in natural juice -- undrained

1/2 cup dry white wine

1 tablespoon peeled, finely chopped, fresh ginger root1 tablespoon finely chopped fresh jalape o pepper

1/8 teaspoon cinnamon1 tablespoon chopped fresh cilantro

Sprinkle each pork tenderloin piece with salt; press each piece to 1-inchthickness. Heat 1 tablespoon margarine in large skillet over medium heat.Add pork pieces; cook 3-4 minutes per side or until pork is tender. Placepork pieces on serving plate; keep warm. Add remaining 1 tablespoonmargarine and red bell pepper to same skillet; cook about 3 minutes oruntil crisp-tender. Reduce heat to low. Stir in pineapple and juice, wine,ginger root, jalape o pepper and cinnamon; simmer until liquid is reducedto 1/4 cup. Spoon pineapple mixture over cooked pork pieces; sprinkle with

cilantro.



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

Per serving: 251 Calories (kcal); 10g Total Fat; (37% calories from fat); 24gProtein; 11g Carbohydrate; 74mg Cholesterol; 260mg SodiumFood Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 Fat;0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 1129 0 26051 26060 0 0


Citrus Chops



34/160

Categories : Main Dishes Nat. Pork Producers CouncilPork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 pork loin butterfly chops -- 3/4-inch thick1 teaspoon oil

1/4 cup sliced green onion

1 tablespoon orange peel1/4 cup orange juice1/4 teaspoon dried basil

Heat oil in a large skillet. Add pork chops and brown on one side overmedium heat; turn chops and add remaining ingredients. Cover and simmerfor 3-4 minutes.



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

Per serving: 149 Calories (kcal); 6g Total Fat; (39% calories from fat); 19gProtein; 2g Carbohydrate; 47mg Cholesterol; 40mg SodiumFood Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0Other Carbohydrates

Nutr. Assoc. : 4576 0 20030 0 0 0


Classic Rice Salad

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Salads Side Dishes

The Rice Council

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 cups cooked rice -- cooled

1/2 cup finely chopped onion1/2 cup chopped sweet pickles

1 teaspoon salt

1/4 teaspoon ground black pepper1 cup mayonnaise1 teaspoon prepared mustard1 2-ounce jar pimientos -- diced (1/4 cup)4 hard-cooked eggs -- chopped

Lettuce leaves (optional)

Blend rice, onion, pickles, salt, pepper, mayonnaise, mustard, pimientosand hard-cooked eggs thoroughly. Chill. Serve on lettuce leaves, ifdesired.


35/160

Source:"The Rice Council"

S(Internet address):"http://www.usarice.com/domestic/recipes/"

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


Protein; 34g Carbohydrate; 154mg Cholesterol; 623mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat;1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 5208 0 0 0 0 4487 3236 2130706543


Climbers Crunchy Burrito

Recipe By :

Serving Size : 4 Preparation Time :0:00Categories : California Egg Commission Eggs

Main Dishes

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 tablespoon sesame oil1 teaspoon ginger -- finely grated1 teaspoon fresh garlic -- grated1 cup mushrooms -- thinly sliced2 tablespoons green onions -- chopped2 cups bok choy -- chopped6 California Fresh Eggs

1 tablespoon soy sauce1 tablespoon dry sherry1 teaspoon cornstarch2 teaspoons water1 cup bean sprouts2 Flour tortilla

Heat oil over medium heat. Add ginger and garlic and saut until fragrant.Add mushrooms and green onions and cook about 3 minutes. Add bok choy andcook 2 minutes.

Break eggs into bowl and scramble. Pour into pan and stir with vegetablesuntil eggs are almost set.

Mix together soy sauce, sherry, cornstarch and water. Add bean sprouts andsoy sauce mixture to pan and stir together until slightly thickened. Spooninto warm flour tortillas. Enjoy with plum sauce or soy sauce.

Description:"Light, crispy and crunchy this burrito is perfect for an after-climbsnack."




36/160

"http://www.eggcom.com "

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

Per serving: 275 Calories (kcal); 13g Total Fat; (42% calories from fat); 13gProtein; 26g Carbohydrate; 281mg Cholesterol; 539mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 3218 0 0 0 0 0 3310


Coriander Chops


Pork


1/4 cup coriander seeds2 teaspoons cracked black pepper1 cup diced onions

1/2 cup diced celery1/2 cup diced carrot

1 large clove garlic -- minced2 sprigs fresh rosemary

OR1/2 teaspoon dry rosemary

2 bay leaves

4 butterfly pork chops -- about 1-inch thick1 tablespoon vegetable oil

1/4 cup white wine1 cup pork broth2 teaspoons cornstarch2 teaspoons white wine

Fresh cilantro or parsley (optional)

Brown coriander seeds in fry pan over medium heat. Cool. Crush or grind;mix with pepper and set aside. Combine vegetables, rosemary and bayleaves, set aside. Sprinkle both sides of chops with crushed coriander andpepper. Heat oil in heavy fry pan, add chops and brown on both sides. Addvegetables, wine and broth to fry pan; cover and simmer 12-15 minutes.

Remove chops and keep warm. Thicken sauce with 2 teaspoons cornstarchmixed with 2 teaspoons white wine. Serve sauce with chops. Sprinkle withfresh cilantro or parsley, if desired.



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


37/160

Per serving: 241 Calories (kcal); 11g Total Fat; (41% calories from fat); 23gProtein; 11g Carbohydrate; 54mg Cholesterol; 55mg SodiumFood Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0Other Carbohydrates

Nutr. Assoc. : 415 0 2679 0 0 0 0 0 2130706543 0 5783 0 0 27257 0 02130706543


Country Pork and Noodles


Pork


1 pound roasted pork tenderloin -- diced (about 2 cups)4 cups chicken stock -- divided2 tablespoons cornstarch7 ounces dry egg noodles

1/2 red bell pepper -- diced3/4 cup frozen peas (about 4 ounces)1/8 teaspoon black pepper

2 teaspoons butter

In small bowl stir together 1/4 cup stock and cornstarch, set aside. In4-quart saucepan, bring remaining stock to a boil; add noodles and cookfor 5 minutes.

Stir in bell pepper, peas and black pepper. When noodles are soft, stir incornstarch slurry. Cook and stir until slightly thickened; stir in porkand butter. Heat through.



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


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

Nutr. Assoc. : 1169 0 0 530 0 3468 0 0


Country-Fried Pork and Peppers


38/160


Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 Chef's Prime Filet (3/4-inch-thick

boneless pork rib end steak)2 tablespoons yellow cornmeal1 tablespoon whole wheat flour

OR1 tablespoon all-purpose flour1 teaspoon paprika

1/2 teaspoon garlic salt1/2 teaspoon onion powder1/4 teaspoon pepper1/4 teaspoon ground cumin

1 tablespoon olive oil1 medium green pepper -- cut in strips1 medium sweet red pepper -- cut in strips

Pound pork to 1/4-inch thickness. Stir together the cornmeal, flour,paprika, garlic salt, onion powder, pepper and cumin. Dip pork in water;allow excess water to drip off. Coat with cornmeal mixture on both sides.

In large skillet heat olive oil. Cook pork over medium heat for 4 minutes.Turn over and add pepper strips to skillet. Cook 4 more minutes or untilpork is nicely browned and just slightly pink in the center. Remove porkfrom skillet. Cook peppers 1-2 minutes more if necessary until tender.Serve pork with peppers.



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

Per serving: 204 Calories (kcal); 9g Total Fat; (38% calories from fat); 22gProtein; 9g Carbohydrate; 51mg Cholesterol; 300mg SodiumFood Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 5782 0 2130706543 0 0 0 0 0 0 0 0 0 0


Cranberry-Glazed Ham Kabobs

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Kabobs Nat. Pork Producers Council

Pork Seasonal/Holiday


39/160


1/2 can jellied cranberry sauce1/8 teaspoon ground cloves

1 teaspoon dry mustard1 tablespoon cider vinegar12 ounces boneless ham -- cut into 16 -1/2 inch cubes1 red pepper -- cut into 1" squares

1 green pepper -- cut into 1" squares1 20-ounce can juice-packed pineapple chunks -- drained

Using 8 wooden or metal skewers, thread 2 ham chunks, 4 pineapple chunksand red and green pepper pieces on each. Place in a single layer onshallow baking pan.

In small bowl, mix together cranberry sauce, cloves, mustard and vinegar.Pour mixture over kabobs. Bake in 400 F oven 15-20 minutes, basting often.Serve immediately.

Description:"Serve ham this holiday and really give thanks for delicious

leftovers. These kabobs are easy to prepare and combine leftover hamand cranberry sauce."



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

Per serving: 271 Calories (kcal); 9g Total Fat; (30% calories from fat); 16gProtein; 32g Carbohydrate; 48mg Cholesterol; 1133mg SodiumFood Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1Other Carbohydrates

Nutr. Assoc. : 470 0 0 0 3653 0 0 4494


Cranberry-Onion Chops


Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 4 ounce boneless pork chops1 8-ounce bottle reduced-calorie French dressing1 package dry onion soup mix1 16-ounce can whole cranberry sauce

In large nonstick skillet, brown pork chops on one side over medium-highheat. In a medium bowl, stir together remaining ingredients to mix well.Turn chops; pour cranberry mixture over chops in skillet, bring to a boil.


40/160

Lower heat, cover and simmer for 10 minutes, until chops are just done andstill tender.

Serve with rice or noodles, if desired.




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

Per serving: 438 Calories (kcal); 14g Total Fat; (27% calories from fat); 21gProtein; 62g Carbohydrate; 44mg Cholesterol; 1990mg SodiumFood Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 4Other Carbohydrates

Nutr. Assoc. : 887 246 993 470


Cucumber Oregon Hazelnut Salad

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

The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 large cucumbers -- seeded and diced1 zucchini -- thinly sliced

1 red onion -- thinly sliced, separated1 large clove garlic -- minced1 large carrot -- grated1 large avocado -- diced1 cup unflavored yogurt3 ounces crumbled blue cheese

1/2 teaspoon salt1/4 teaspoon pepper

Dash Tabasco1/2 cup roasted and chopped Oregon hazelnuts

Mix all vegetables together in a large bowl. Combine yogurt, cheese, saltand pepper, and Tabasco sauce. Toss with vegetables and garnish with

roasted hazelnuts.

Source:"Dundee Hazelnuts & The Oregon Hazelnut Industry"

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

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



41/160

Protein; 84g Carbohydrate; 95mg Cholesterol; 2437mg SodiumFood Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 8 1/2 Vegetable; 1 Fruit; 19Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 3010 0 0 0 0 0 4523 0 0 0 1471 3677


Cumin Turkey Tenderloins

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Main Dishes National Turkey Federation

Poultry

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 turkey tenderloins -- butterflied

1/4 cup flour

1 tablespoon cornmeal2 teaspoons ground cumin

1/8 teaspoon cayenne pepper1 teaspoon salt1 tablespoon olive oil

On large plate, combine flour, cornmeal, cumin, salt and cayenne pepper.Dip butterflied tenderloins into mixture, coating both sides well.

In large non-stick skillet over medium-high heat, saut coated tenderloinsin oil for 3 to 4 minutes per side, until outside is golden brown andinside is no longer pink (170 F).

Remove tenderloins and place on cutting board. Thinly slice across thegrain. Serve with salsa.

Source:"National Turkey Federation"

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

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

Per serving: 248 Calories (kcal); 12g Total Fat; (43% calories from fat); 26gProtein; 8g Carbohydrate; 74mg Cholesterol; 602mg SodiumFood Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;


NOTES : Cooking Tip: To butterfly tenderloin: use a sharp knife, andhorizontally cut tenderloin from the side, almost in half. Openup, like a book and flatten slightly by hand.

Nutr. Assoc. : 5360 0 0 0 0 0 0


Cumin-Scented Rice


42/160

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Nat. Pork Producers Council Side Dishes


2/3 cup long-grained enriched rice1 1/3 cups water

1/2 teaspoon salt1/2 teaspoon cumin seed

In medium saucepan, bring rice, water, salt and cumin seed to boil. Cover,lower heat and simmer 12-15 minutes.



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

Per serving: 113 Calories (kcal); trace Total Fat; (2% calories from fat); 2gProtein; 25g Carbohydrate; 0mg Cholesterol; 271mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0Other Carbohydrates

Nutr. Assoc. : 20107 0 0 0


Curried Ham Salad

Recipe By :Serving Size : 4 Preparation Time :0:10Categories : Nat. Pork Producers Council Pork

Salads


3/4 pound boneless ham -- cut into thin strips (2 cups)1 cup diced celery

1/2 cup raisins1 11-ounce can mandarin orange segments -- drained

1/4 cup dry-roasted peanuts1/2 cup reduced-calorie mayonnaise

2 teaspoons lime juice1/2 teaspoon curry powder

In a large mixing bowl, combine pork, celery, raisins, mandarin orangesand peanuts.

Arrange mixture on greens on individual salad plates. Combine mayonnaise,lime juice and curry powder. Spoon dressing over salad.


43/160



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


Protein; 29g Carbohydrate; 10mg Cholesterol; 1274mg SodiumFood Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 2 1/2 Fat;0 Other Carbohydrates

Nutr. Assoc. : 5760 0 0 26476 0 0 0 0


Curried Peachtree Pork

Recipe By :

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

Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound boneless pork leg cutlets -- 1/4" thick1 teaspoon vegetable oil

1/2 onion -- coarsely chopped1/2 teaspoon ground ginger

2 teaspoons curry powder1 cup chicken broth4 teaspoons cornstarch

1/4 teaspoon seasoned salt1/2 cup coarsely chopped fresh or canned peaches

2 tablespoons peach jam

In nonstick skillet, heat oil over medium heat. Add cutlets and onion toskillet and saut pork quickly, about 2 minutes per side, until goldenbrown. In medium bowl, stir together remaining ingredients. Pour mixtureover pork cutlets. Cook and stir gently, over low heat, until saucethickens, about 8-10 minutes.




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

Per serving: 219 Calories (kcal); 7g Total Fat; (27% calories from fat); 22gProtein; 18g Carbohydrate; 51mg Cholesterol; 321mg SodiumFood Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2Other Carbohydrates

Nutr. Assoc. : 5782 0 0 0 0 0 0 0 2463 0


44/160


Curry Halibut Stroganoff

Recipe By :Gerry, Sitka, AlaskaServing Size : 4 Preparation Time :0:00

Categories : Alaska Seafood Marketing Inst. Fast 'n FancyFish and Seafood Main Dishes

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 tablespoons butter

1/4 cup chopped onion1 teaspoon curry powder8 ounces halibut -- cooked and flaked1 can cream of chicken soup

1/2 cup plain yogurt1/2 cup milk

1/2 teaspoon lemon juice

Saut chopped onion and curry powder in butter. Stir in can of chickensoup, yogurt, milk, lemon juice and halibut.

Serve over rice or noodles. Garnish with tomato slices and parsley, orchopped unsalted peanuts, currants and chutney.



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

Per serving: 186 Calories (kcal); 11g Total Fat; (53% calories from fat); 15gProtein; 6g Carbohydrate; 44mg Cholesterol; 365mg SodiumFood Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0Other Carbohydrates

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


Deviled Pork Buns

Recipe By :Serving Size : 6 Preparation Time :0:10Categories : Burgers/ Sandwiches Nat. Pork Producers Council

Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound lean ground pork4 ounces flat beer


45/160

2 garlic cloves (2 to 3 cloves)1/2 medium onion -- minced1/2 teaspoon salt (1/2 to 1 teaspoons)

2 teaspoons ground red chile (not chili powder)1 teaspoon ground cumin

1/2 teaspoon ground coriander6 soft sandwich buns

Yellow mustard

Chopped onion -- for garnish

In skillet, cook and crumble ground pork. Stir in beer, garlic, onion andsalt; simmer for 20-30 minutes. Sprinkle remaining spices over porkmixture, mix well and simmer for 5-10 minutes more to allow flavors toblend. Serve on buns, topped with mustard and chopped onion.



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

Per serving: 319 Calories (kcal); 18g Total Fat; (51% calories from fat); 16gProtein; 21g Carbohydrate; 54mg Cholesterol; 454mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;0 Other Carbohydrates

Nutr. Assoc. : 3623 0 620 0 1326 3611 3616 0 3327 0 0


Devilish Pork Cutlets


Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound boneless pork loin -- cut into 6 equal pieces

1/2 cup flourseasoned with

1/2 teaspoon seasoned salt1 teaspoon butter

1 teaspoon vegetable oil2 tablespoons vinegar

3/4 cup chicken broth1 cup sour cream2 tablespoons Dijon-style mustard2 tablespoons green peppercorns

Place each loin slice between two pieces of plastic wrap, flatten to1/8-inch thickness.

Dredge cutlets in seasoned flour. Heat butter and oil in large skillet


46/160

over medium-high heat. Brown cutlets quickly, about 2-3 minutes on eachside. Remove from pan and keep warm. Add vinegar and broth to skillet,bring to boil and stir until reduced to about 1/2 cup. Lower heat, stir insour cream and mustard and whisk until smooth. Add pepper corns, simmerand stir gently until sauce thickens slightly. Pour sauce over cutlets.Garnish with sweet gherkins, if desired.

Source:

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

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


Nutr. Assoc. : 2311 0 0 0 0 0 0 0 0 0 0


Dilled Pork Cutlets


Pork


4 boneless pork loin cutlets -- pounded to 1/4-inch thick2 teaspoons butter2 tablespoons brown mustard (Dijon or stoneground)2 tablespoons lemon juice2 teaspoons dill weed

In a small bowl, stir together mustard, lemon juice and dill weed. In alarge heavy skillet, melt butter over medium-high heat. Brush cutlets onboth sides with mustard sauce; cook quickly until browned on both sides,turning once. Serve hot.



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

Per serving: 178 Calories (kcal); 9g Total Fat; (46% calories from fat); 22gProtein; 1g Carbohydrate; 72mg Cholesterol; 175mg SodiumFood Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates


47/160

Nutr. Assoc. : 5788 0 940 0 0


Dilly Shrimp Salad

Recipe By :

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

Salads

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------12 ounces Alaska pink shrimp (about 2-1/2 cups)

1/2 cup thinly sliced onion1/4 cup Italian-style salad dressing1/4 teaspoon dill weed (up to 1/2 teaspoon)

1 quart torn salad greens1/4 cup sliced water chestnuts

Combine shrimp, onion, salad dressing and dill weed. Marinate,refrigerated, 1 hour to blend flavors.

Toss greens and water chestnuts in salad bowl. Spoon shrimp into center ofgreens. Toss just before serving.



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

Per serving: 179 Calories (kcal); 9g Total Fat; (43% calories from fat); 18gProtein; 7g Carbohydrate; 129mg Cholesterol; 248mg SodiumFood Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2Fat; 0 Other Carbohydrates

Nutr. Assoc. : 1372 0 758 20204 26102 5473


Easy Bake Chicken Casserole

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Casseroles Main Dishes

Poultry Rag

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound boneless chicken breast -- cut into 1" cubes1 jar any flavor Rag Chicken Tonight Cooking

Sauce for Chicken


48/160

1 cup instant rice -- uncooked

Preheat oven to 400 degrees F. Place chicken in an 11" 7" baking dish.Add sauce, stirring to coat chicken evenly. Cover tightly and bake 35 to40 minutes or until chicken is thoroughly cooked.

Remove chicken from oven and immediately add rice to casserole; stir tomix well. Cover tightly and let stand 5 minutes or until rice is tender.

Serves 4 to 6.

Source:"Rag "


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


Protein; 14g Carbohydrate; 46mg Cholesterol; 193mg SodiumFood Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0Other Carbohydrates

NOTES : Extra rice can be added for thicker consistency.Nutr. Assoc. : 2313 459 0 0 0


Easy Chicken Casserole

Recipe By :

Serving Size : 4 Preparation Time :0:00Categories : Casseroles Main Dishes

National Pasta Association PastaPoultry

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------8 ounces Ziti, Mostaccioli or other medium pasta

shape -- uncooked2 tablespoons margarine -- divided8 ounces mushrooms -- sliced3 tablespoons all-purpose flour1 tablespoon Dijon mustard

1 3/4 cups skim milk1/4 teaspoon salt

2 5-ounce cans chunk white chicken -- drained and flaked1 2-ounce jar pimentos -- drained and sliced

1/3 cup grated Parmesan cheeseSalt and freshly ground pepper -- to taste

Preheat oven to 350 F. Prepare pasta according to package directions.While pasta is cooking, melt 1 tablespoon margarine in skillet overmedium-high heat. Add mushrooms and saut 2 to 3 minutes. Drain off anyliquid and set mushrooms aside. Place the remaining margarine in the


49/160

skillet and melt over medium-low heat. With a wire whisk, stir in flour.Gradually add the Dijon mustard, milk and salt, stirring constantly untilmixture boils and thickens. Once thickened, stir in mushrooms and removefrom heat.

When pasta is done, drain well. Return pasta to the pot and add chicken,mushroom mixture, pimentos, cheese and pepper. Combine all ingredientstogether and transfer to a 2-quart casserole dish. Bake for 15 minutes or

until heated through. Serve immediately.

Serves 4 to 6



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


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

Nutr. Assoc. : 5662 0 0 0 0 0 0 2446 1124 0 3622


Easy Oriental Supper

Recipe By :Serving Size : 4 Pr

quick fix recipes

Documents