the weekend gourmet recipes

8/15/2019 the weekend gourmet recipes

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* Exported from MasterCook *

Alaska Scallops Serving Suggestions

Recipe By :Serving Size : 0 Preparation Time :0:00Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

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

Proven al: Saut with butter, garlic, tomatoes and basil.

Classic: Saut with mushrooms; add cream sauce. Top with Parmesan cheeseand bread crumbs; broil until lightly browned and bubbly.

Home Style: Bake at 375 F with butter and lemon juice until flesh isopaque. Top with fresh chopped herbs

Salad: Gently poach; drain. Marinate in herbs vinaigrette until chilled.Serve on lettuce leaf with lemon wedge.

Source:"Alaska Seafood Marketing Institute"

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

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

Carbohydrates

Nutr. Assoc. :


Alaska Seafood Stew


Soups/ Stews

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound Alaska cod or halibut, pollock, rockfish

or sablefish -- cut in 1 1/2" chunks1 cup water

1/2 cup dry white wine*1/8 teaspoon thyme -- crushed1/4 pound mushrooms -- sliced

2 tablespoons chopped onion


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1/3 cup butter or margarine3 tablespoons flour1 1/2 cups milk1 cup Alaska pink shrimp -- (about 5 ounces)1 cup Alaska dungeness -- (about 5 ounces)

OR2 king or snow crab meat2 tablespoons diced pimiento

2 tablespoons chopped parsleySalt and pepper

Cover fish with mixture of water, wine and thyme in saucepan. Bring toboil; simmer, covered, 8 minutes or until fish flakes easily when testedwith a fork.

Saut mushrooms and onion in butter; blend in flour and cook until smoothand bubbly. Remove from heat; gradually stir in milk. Cook and stir untilmixture comes to boil; boil 1 minute. Stir in fish, cooking liquid,shrimp, crab and pimiento; salt and pepper to taste. Heat, covered, 5minutes; sprinkle with parsley.

If desired, stew may be diluted with milk or water.



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Per serving: 269 Calories (kcal); 13g Total Fat; (47% calories from fat); 26gProtein; 7g Carbohydrate; 126mg Cholesterol; 307mg SodiumFood Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0Other Carbohydrates

NOTES : *One-half cup water or stock may be substituted.Nutr. Assoc. : 2747 0 3186 0 4196 0 0 0 0 4812 3208 0 2130706543 4487 0 0


All Fired Up Blueberry Chutney

Recipe By :Serving Size : 50 Preparation Time :0:00Categories : Condiments The N.A. Blueberry Council

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup diced peeled tart apple

1/2 cup sugar1/2 cup orange juice

1 teaspoon ground ginger1 teaspoon grated orange peel

1/4 teaspoon crushed red pepper (1/4 to 1/2 teaspoon)1/4 teaspoon ground black pepper

4 cups fresh or frozen blueberries


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3 tablespoons balsamic vinegar

In a medium nonreactive saucepan combine apple, sugar, orange juice,ginger, orange peel, crushed red pepper and black pepper. Bring to a boil;reduce heat to medium; simmer uncovered, stirring occasionally, untilapple is tender, about 15 minutes. Add blueberries and vinegar; bring to aboil; boil uncovered, stirring frequently, until a sauce forms andthickens slightly, about 5 minutes.*

Source:"The North American Blueberry Council"

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

Copyright:" The North American Blueberry Council"

Yield:"6 1/4 cups"

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Per serving: 17 Calories (kcal); trace Total Fat; (2% calories from fat); trace

Protein; 4g Carbohydrate; 0mg Cholesterol; 1mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 OtherCarbohydrates

Serving Ideas : Serve this sweet and spicy condiment with turkey at Thanksgiving(or use it to make sensational sandwiches with the leftovers). Or pack some intodecorative jars for holiday gifts. For a quick New Year's party spread, simplyspoon over cream cheese. It will be the talk of the town.

Serve with turkey, roast or grilled chicken or pork, if desired.

NOTES : *To test for correct consistency, place 1/4 cup chutney in a cup;put in the freezer until it is cold, about 5 minutes. The

consistency should be like jam.Nutr. Assoc. : 5260 0 0 0 0 3002 0 3338 0


Amber Crab Souffl

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Bed and Breakfast Inns California Egg Commission

Eggs Fish/ SeafoodMain Dishes

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

1/2 cup milk1 teaspoon salt

1/2 teaspoon white pepper1/2 teaspoon dry dill

1 cup crabOR

1 cup imitation crab


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8 ounces cream cheese -- cubedPaprika

Preheat oven to 350 . Grease 6 individual ramekins.

Whisk together eggs, milk, salt, pepper and dill. Stir in crab and cheese.Pour mixture in ramekins. (Can be refrigerated at this point for up to 24hours). Sprinkle with paprika. Bake 40-45 minutes.

Source:"California Egg Commission"

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

Yield:"6 small souffl s"

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Per serving: 298 Calories (kcal); 23g Total Fat; (69% calories from fat); 19gProtein; 4g Carbohydrate; 450mg Cholesterol; 873mg SodiumFood Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;

0 Other Carbohydrates

NOTES : Garden Street Inn * 1212 Garden Street * San Luis Obispo, CA 93401" (805) 545-9802

Kathy Smith, co-owner, cook and recipe collector invents her ownrecipes but many of them are given to her by her friends andguests. This one came from Amber House in Sacramento.

Nutr. Assoc. : 3218 0 0 0 20042 1406 0 2130706543 0 0


Angel Hair Pasta with Roasted Pepper Salsa and Chicken

Recipe By :Serving Size : 5 Preparation Time :0:00Categories : National Pasta Association Pasta

Poultry

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound Angel Hair or Capellini pasta -- uncooked2 red bell peppers

OR

1 red bell pepperAND

1 yellow bell pepper3 tablespoons finely shredded fresh basil1 teaspoon balsamic vinegar

OR1 teaspoon fresh lemon juice1 clove garlic -- minced

1/4 teaspoon salt -- or to tastePepper -- to taste

1 tablespoon olive oil


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OR1 tablespoon vegetable oil8 ounces boneless, skinless chicken breasts -- cut into small cubes

1/2 cup chicken broth

Roast and peel the peppers as follows: Place the peppers directly over agas jet of the range (or under a pre-heated broiler), turning them oftenwith a pair of tongs, until blackened on all sides. Transfer them to a

bowl and cover tightly with plastic wrap. Let them stand until cool. Cutthe peppers in half lengthwise and remove the stems and seeds. Scrape offthe blackened skin of the pepper. Cut the peppers into 1/4-inch pieces.

Toss the diced roasted peppers with the basil, balsamic vinegar or lemonjuice, garlic, salt and pepper in a small bowl. (This salsa may beprepared and refrigerated up to one day in advance.)

Prepare pasta according to package directions. While pasta is cooking,heat the oil in a large skillet over medium-high heat. Add the chicken andstir until cooked through, about 4 minutes. Add the roasted pepper salsaand stir 30 seconds, scraping up the brown bits that stick to the pan.Remove the skillet from the heat.

Drain the pasta, reserving 1/4 cup of the cooking water. Add the water andthe chicken broth to the skillet with the chicken mixture. Return thepasta to the pot. When the chicken is cooked through, transfer thecontents of the skillet to the pot and heat over high heat until the sauceis boiling and reduced enough to lightly coat the pasta. Season to taste.Serve hot.

Source:"National Pasta Association"

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

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Per serving: 432 Calories (kcal); 6g Total Fat; (11% calories from fat); 23gProtein; 71g Carbohydrate; 28mg Cholesterol; 214mg SodiumFood Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1Fat; 0 Other Carbohydrates

Nutr. Assoc. : 2053 0 0 2130706543 0 2130706543 3332 0 0 2130706543 0 0 00 0 2130706543 9208 0


Apple Cinnamon Stuffing

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

Stuffing

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 tablespoon olive oil


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1/2 cup celery1/2 cup green onions1/2 cup shallots

7 1/2 ounces unseasoned bread cubes4 Stash Tea Apple Cinnamon tea bag contents2 eggs1 apple -- sliced and cubed1 teaspoon salt

1/2 teaspoon pepper1 cup water

In a medium-size sauce pan, combine olive oil, celery, green onions andshallots. Cook over medium heat until soft. In a large bowl combine all ofthe ingredients and mix well. Bake at 325 degrees for 20 to 30 minutes.Bake alone or use as a meat stuffing.

Source:"Stash Tea"

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

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Per serving: 213 Calories (kcal); 6g Total Fat; (24% calories from fat); 7gProtein; 33g Carbohydrate; 62mg Cholesterol; 694mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat;0 Other Carbohydrates

Nutr. Assoc. : 0 0 3585 4902 2337 905263 3218 0 0 0 0


Apple Orchard Pork Chops

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

Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------6 pork loin chops -- cut 1 1/2-inch thick2 teaspoons vegetable oil2 cups apple cider

OR

2 cups apple juice1/3 cup Viennese or German-Style Mustard

3 apples -- unpared, cored, sliced 1/2-inch thick1/2 cup currants or raisins1/2 cup sliced green onions

2 tablespoons cornstarch1/4 cup water

Heat oil in large skillet. Brown pork chops over medium-high heat. Seasonwith salt and pepper.


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Combine apple cider and mustard; pour over pork chops. Cover; cook overmedium-low heat 45 minutes. Add apples, currants and green onions. Cover;cook 5-10 minutes longer.

Place pork chops and apples on serving platter; keep warm. Gradually stircombined cornstarch and water into cider liquid. Cook and stir untilthickened. Serve sauce over pork chops and apples.

Source:"National Pork Producers Council"

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

T(Cooking Time):"1:00"

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Per serving: 280 Calories (kcal); 8g Total Fat; (24% calories from fat); 20gProtein; 34g Carbohydrate; 47mg Cholesterol; 218mg SodiumFood Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 0 0 2130706543 0 0 26528 0 4680 0 0 0


Apple Raisin Pecan Stuffing

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

Stuffing

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 medium tart apple -- cored and diced2 teaspoons butter

1/4 cup raisins1/4 cup pecans -- coarsely chopped1/8 teaspoon cinnamon

Pinch nutmeg and allspiceSalt -- to taste

Quickly saut apple in butter until apple begins to brown, about 2-3minutes. Remove from heat and stir together with other ingredients. Makes

enough stuffing for 6-8 pork chops or 4 double-pocket chops. Twotablespoons equals one serving.



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Per serving: 52 Calories (kcal); 3g Total Fat; (52% calories from fat); trace


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Protein; 6g Carbohydrate; 3mg Cholesterol; 11mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 962 0


Applesauce-Stuffed Tenderloin


Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 1-pound pork tenderloins

1/4 cup dry vermouth

OR1/4 cup apple juice

Vegetable cooking spray2/3 cup chunky applesauce1/4 cup finely chopped dry roasted peanuts1/4 teaspoon salt1/4 teaspoon finely crushed fennel seed1/8 teaspoon pepper

Using sharp knife, form a "pocket" in each pork tenderloin by cutting alength-wise slit down center of each almost to, but not through, bottom ofeach tenderloin. Place in nonmetal baking dish. Pour vermouth in pocketsand over tenderloins; cover dish. Marinate about 1 hour.

Heat oven to 375 F. Spray 15 10-inch jelly roll pan or shallow baking pan with nonstick cooking spray. In small bowl, combine applesauce,peanuts, salt, fennel seed and pepper; blend well. Spoon mixture intopocket in each tenderloin. Secure stuffed pockets with toothpicks. Placestuffed tenderloins in prepared pan. Roast at 375 F for about 30 minutes.Let stand 5 to 10 minutes before slicing.



T(Cooking Time):

"0:30"

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Per serving: 182 Calories (kcal); 6g Total Fat; (32% calories from fat); 25gProtein; 3g Carbohydrate; 74mg Cholesterol; 127mg SodiumFood Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 27121 5453 0 2130706543 0 0 26041 0 3269 0


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Apricot Pork Medallions

Recipe By :Serving Size : 4 Preparation Time :0:15

Categories : Main Dishes Nat. Pork Producers CouncilPork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound pork tenderloin2 tablespoons butter -- divided

1/2 cup dried apricots -- chopped2 green onions -- sliced

1/4 teaspoon wine vinegar2 teaspoons brown sugar

Dash hot pepper sauce

Cut tenderloin crosswise into 1-inch pieces. Flatten each piece slightlywith heel of hand. Heat 1 tablespoon butter in large skillet overmedium-high heat. Brown medallions, about 2 minutes on each side.

Add remaining ingredients to skillet with remaining tablespoon of butter.Cover and simmer for 3-4 minutes. Remove medallions to serving platter,spoon sauce over.



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Per serving: 234 Calories (kcal); 10g Total Fat; (37% calories from fat); 25gProtein; 12g Carbohydrate; 89mg Cholesterol; 119mg SodiumFood Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0Other Carbohydrates

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


Asian-Style Alaska Pollock


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound Alaska pollock fillets -- thawed if necessary


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2 tablespoons dry white wine2 tablespoons low-sodium soy sauce1 teaspoon oil1 teaspoon fresh ginger root -- finely slivered1 clove garlic -- minced

1/2 teaspoon cornstarch1/3 cup green onion -- diagonally sliced

1 teaspoon sesame seeds -- toasted

Lemon wedges

Place Alaska pollock fillets in shallow heat-proof dish or pie dish.Combine wine, soy sauce, oil, ginger root, garlic and cornstarch; spoonover fillets.

Place vegetable steamer in large skillet or wok; add water to depth of 1inch. Bring water to boil. Top Alaska pollock with green onion; place dishof fillets on rack. Cover skillet and return water to boil.

Steam fillets allowing about 10 minutes cooking time per inch of thicknessmeasured at its thickest part or until fish flakes easily when tested witha fork. Garnish with sesame seeds. Serve with lemon wedges.

Cuisine:"Asian"



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Per serving: 121 Calories (kcal); 2g Total Fat; (19% calories from fat); 20gProtein; 2g Carbohydrate; 81mg Cholesterol; 414mg SodiumFood Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;


Nutr. Assoc. : 4536 0 0 0 0 0 0 0 0 0


Asparagus & Cheese Stuffed Turkey Breast

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : BC Turkey Marketing Board Main Dishes

Poultry

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 2-pound boneless, skinless turkey breast (2 -3

pounds)1/3 pound Swiss cheese

4 asparagus spears (4-6)1 1/2 teaspoons lemon pepper1 teaspoon vegetable oil


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Cut cheese into approximately 1/2" square cubes and chop asparagus into1/2" pieces. Set aside.

Place turkey on cutting surface and slice through breast with knifeparallel to cutting board. Leave the last inch intact and open breast uplike a book. Cover turkey with plastic wrap and pound to an even thicknesswith meat mallet. Sprinkle 1 teaspoon of lemon pepper onto both sides ofturkey breast.

Combine cheese and asparagus and place on one side of turkey. Fold otherside over and secure with toothpicks. Spread vegetable oil over top andsides of breast to prevent drying out. Sprinkle remaining lemon pepper ontop.

Place stuffed breast on greased baking dish and cover with lid or foil.Bake 325 degrees F. or approx. 1 hour or until meat juices are no longerpink. Remove from oven and let sit for 5 minutes before slicing.

Serves 6-8

Source:

"BC Turkey Marketing Board"S(Internet address):"http://www.uniserve.com/bcturkey/core.html"

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Per serving: 205 Calories (kcal); 7g Total Fat; (29% calories from fat); 33gProtein; 1g Carbohydrate; 88mg Cholesterol; 169mg SodiumFood Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 26515 0 26511 0 0


Asparagus Quiche

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Bed and Breakfast Inns California Egg Commission

Eggs Main Dishes

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 cup shredded Swiss cheese

1/2 cup shredded Cheddar cheese1 cup chopped asparagus

1/4 cup chopped leeks1/2 cup sliced mushrooms

12 California Fresh Eggs1 cup milk1 cup whipping cream

Nutmeg -- to tastePepper -- to taste


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Preheat oven to 375 degrees. Grease 10" 12" pan. Spread cheese on bottom of pan and top with vegetables.

Whisk together eggs, milk, cream, nutmeg and pepper. Pour over cheese andvegetables. Bake about 45 minutes or until knife inserted in center comesout clean.



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Per serving: 205 Calories (kcal); 17g Total Fat; (72% calories from fat); 11gProtein; 3g Carbohydrate; 231mg Cholesterol; 127mg SodiumFood Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;0 Other Carbohydrates

NOTES : Four Sisters Inns A collection of country Inns P.O. Box 3073

Monterey, CA 93942 (408) 649-0908

Kim Post Watson says that one of their inns serves this terrificrecipe.

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


Autumn Vegetables and Pork Chops


Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------6 pork chops -- 3/4 to 1-inch thick1 medium-size acorn squash2 tablespoons butter -- melted2 tablespoons orange juice1 teaspoon Worcestershire sauce1 teaspoon grated orange peel

1/4 teaspoon cinnamon1/8 teaspoon nutmeg

3/4 cup firmly packed brown sugar3 tablespoons chopped green onion2 cups frozen green peas

Slice acorn squash horizontally in half; remove seeds from each half.Slice each half into 6 slices, approximately 1/2-inch thick. Place 6 halfslices on bottom of 5-quart slow cooker.

Arrange 3 pork chops over squash; repeat layers.

Combine all other ingredients except peas; pour over squash mixture. Cover


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and cook on low heat setting 5 to 6 hours or until pork and squash aretender. Remove both from slow cooker; keep warm. Stir in frozen peas. Turnheat setting to high. Cover and cook about 5 minutes or until peas aretender; drain.

Serve one pork chop, 2 slices of squash and 1/3 cup peas on each plate.

Source:

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


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Per serving: 361 Calories (kcal); 12g Total Fat; (30% calories from fat); 22gProtein; 42g Carbohydrate; 52mg Cholesterol; 156mg SodiumFood Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2Other Carbohydrates

Nutr. Assoc. : 9116 2017 0 0 0 0 0 0 0 2665 0


Avocado and Crab Meat Sushi

Recipe By :Serving Size : 30 Preparation Time :0:00Categories : Fish/ Seafood New Zealand Wasabi Limited


FOR THE RICE1 cup short-grained rice2 tablespoons rice vinegar1 teaspoon sugar1 teaspoon sake or dry sherry

1/2 teaspoon salt1 1/4 cups water

1/2 avocadoFresh lemon juice for rubbing the avocado

3 pieces nori (8 7-inches) -- toasted

1/2 cucumber -- peeled and cut lengthwise into 8 1/4-inch strips, discarding the seeds

1/4 pound (about) fresh King crab meat -- thawed if frozen, pickedover, and drained

NAMIDA Hot wasabi paste -- to taste for the sushi plusadditional as an accompaniment, if desired

Soy sauce -- as an accompanimentPickled ginger -- as an accompaniment, if desired

Make the rice:


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In a large fine sieve rinse the rice under running cold water until thewater runs clear with no milky residue and drain it well.

In a large heavy saucepan combine the rice with 1 1/4 cups water, bringthe water to a boil, and simmer the rice, covered tightly, for 15 minutes,or until the water is absorbed and the rice is tender.

Remove the pan from the heat, let the rice stand, covered tightly, for 10minutes, and transfer it to a flat pan, spreading it in an even layer.

Keep the rice warm, covered.

In a saucepan whisk together the vinegar, the sugar, the sake or sherry,and the salt, simmer the mixture until the sugar is dissolved, and let itcool.

Sprinkle the rice with as much of the vinegar mixture as necessary tomoisten it lightly, tossing it carefully, and cover it with a dampenedcloth.

(Do not chill the rice.) The rice may be made 3 hours in advance and kept,covered with the dampened cloth, at room temperature.

Peel and pit the avocado, rubbing it with the lemon juice, and cut it into1/4-inch-thick strips.

Heat the nori in a preheated 350 F. oven for 10 minutes, or until it issoftened slightly, and keep it warm.

Working with one sheet of nori at a time and with a long side facing you,spread about 3/4 cup of the rice in an even layer on each sheet, leaving a1/2-inch border on the long sides.

Arrange some of the avocado strips horizontally across the middle of therice and arrange some of the cucumber strips and the crab meat on top ofthe avocado.

Dab the crab meat with the wasabi paste and beginning with a long sideroll up the nori tightly.

Cut each roll with a sharp knife into 3/4-inch-thick slices and serve therolls with the soy sauce, the additional wasabi paste, and the ginger.

Makes about 24 to 30 pieces

Source:

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

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Per serving: 35 Calories (kcal); 1g Total Fat; (14% calories from fat); 1gProtein; 6g Carbohydrate; 2mg Cholesterol; 70mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0Other Carbohydrates


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Nutr. Assoc. : 0 4919 0 0 4810 0 0 0 0 1696 0 456 0 0 0 0


Baby Artichoke and Oregon Hazelnut Saut

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

Pork The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------12 artichokes, small size -- (2 per serving, depending on

size)1/2 cup olive oil

1 1/2 cups red onions -- bite-size pieces1 1/4 cups Oregon hazelnuts -- coarsely chopped

1/4 cup fresh oregano -- chopped1/4 cup fresh parsley -- chopped

1 cup dry white wineSalt and pepperWhole roasted Oregon hazelnutsOregano sprigs

2 1/2 pounds lean pork tenderloin -- roasted

Rinse artichokes, remove outer leaves until light green leaves appear.Reserve outer leaves and cut off stems and top quarter of each artichoke.

Cut artichokes into halves and saut in hot olive oil for about 8 minutes.Add onions and chopped hazelnuts, and continue cooking until onions are

crisp-tender. Add wine, oregano and parsley; lightly toss together. Seasonto taste. Garnish with whole hazelnuts and oregano sprigs. Serve withsliced pork tenderloin.

Source:"Dundee Hazelnuts & The Oregon Hazelnut Industry"

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

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Per serving: 735 Calories (kcal); 43g Total Fat; (52% calories from fat); 52g

Protein; 35g Carbohydrate; 123mg Cholesterol; 341mg SodiumFood Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 6 Vegetable; 0 Fruit; 7 Fat; 0Other Carbohydrates

Nutr. Assoc. : 46 0 4712 3677 0 0 0 0 0 0 0


Baby Shell Pasta Salad with Calamata Olives, Roasted Fennel and Grilled Sweet


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Onions


Salads


-------- ------------ --------------------------------SALAD

1 pound small pasta shells -- uncooked1 1/2 cups fennel bulb -- cut in half lengthwise1 large sweet onion -- sliced 1/2-inch thick2 teaspoons olive oil

OR2 teaspoons vegetable oil1 cup plum tomatoes -- diced

3/4 cup Calamata olives -- sliced1/2 cup fresh assorted herb leaves (such as basil,

dill or parsley) -- finely chopped

DRESSING2 garlic cloves -- unpeeled

1/3 cup balsamic vinegar1/3 cup olive oil

OR1/3 cup vegetable oil

2 tablespoons barbecue sauce2 tablespoons lime juice

Shredded Romano cheeseCrushed red chili peppers

Prepare pasta according to package directions; drain and rinse with coldwater, set aside. Heat oven to 375 F. Toss garlic for dressing, fennel and

onion with 2 teaspoons olive oil. Spread on a cookie sheet and roast inoven until lightly browned and tender, approximately 20-30 minutes. Setaside fennel and onion.

In a bowl, whisk together oil, vinegar, barbecue sauce and lime juice.Squeeze garlic out of its peel, dice and whisk into dressing. Season totaste with salt and pepper.

Dice onion, fennel and tomatoes and add to pasta. Add olives, herbs, anddressing and toss. Cover and refrigerate for 1 hour. To serve, sprinklewith Romano cheese and crushed red chili peppers.

Source:

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

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Per serving: 392 Calories (kcal); 17g Total Fat; (39% calories from fat); 9gProtein; 52g Carbohydrate; 0mg Cholesterol; 402mg SodiumFood Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0Other Carbohydrates


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Nutr. Assoc. : 0 4365 0 5203 0 0 2130706543 0 26531 87 0 0 0 0 0 02130706543 0 0 1281 1101


Baked Chicken Curry and Noodle Casserole


Poultry

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------12 ounces Medium Egg Noodles -- uncooked1 tablespoon vegetable oil8 ounces boneless, skinless chicken breasts -- cut into 1/2-inch

cubes1 small red onion -- diced (about 3/4 cup)

3 teaspoons curry powder (3-4 teaspoons)1 1/2 cups low-sodium chicken broth1 10-ounce can evaporated skim milk1 1/2 tablespoons cornstarch1 cup frozen peas1 1/2 cups sliced fresh mushrooms1 tablespoon lemon juice2 tablespoons dry bread crumbs

Salt and pepper -- to taste

Prepare pasta according to package directions. While pasta is cooking,heat the oven to 375 F. Heat the oil in a large heavy skillet overmedium-high heat. Add the chicken and onion and stir until the chicken

begins to brown, about 4 minutes. Add the curry powder and continuestirring 2 minutes. Pour in the chicken broth and reduce heat to low. In asmall bowl, mix the cornstarch and evaporated skim milk together until thecornstarch is dissolved. Stir the cornstarch into the skillet, heat tosimmering and simmer 2 minutes.

Pour the contents of the skillet into a large bowl. When the pasta isdone, drain well. Add the cooked pasta, peas, mushrooms, lemon juice andsalt and pepper to the curry sauce. Toss well. Pour the mixture into an 119-inch baking dish and sprinkle the bread crumbs on top. Bake until the

edges are bubbling and the crumbs are golden brown, about 15 minutes.Serve hot.



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Per serving: 379 Calories (kcal); 7g Total Fat; (15% calories from fat); 25gProtein; 57g Carbohydrate; 79mg Cholesterol; 145mg SodiumFood Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;0 Other Carbohydrates


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Nutr. Assoc. : 530 0 9208 0 492 0 0 0 0 0 0 0 0


Baked Ham with Waldorf Sauce


Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 4 pound smoked boneless ham2 cups apple juice or apple cider1 stick cinnamon (2 inches)

1/2 cup sliced celery1 tablespoon butter or margarine

1 cup chopped apple1/4 cup coarsely chopped walnuts

2 tablespoons raisins1 tablespoon brown sugar4 teaspoons cornstarch1 tablespoon water

Place ham on rack in shallow roasting pan. Bake in a 325 F oven for about1-1 1/2 hours or until meat thermometer registers 140 F.

In a small saucepan combine apple juice and cinnamon; bring to boiling.Reduce heat and simmer 15 minutes. Remove cinnamon. In a skillet cookcelery in butter until tender but not brown. Stir in apple juice, chopped

apple, walnuts, raisins and brown sugar; cook over medium heat for 3-5minutes.

Combine cornstarch and water; stir into the apple mixture. Cook and stirabout 2 minutes or until thickened and bubbly. Serve with ham.




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Per serving: 158 Calories (kcal); 6g Total Fat; (31% calories from fat); 19gProtein; 8g Carbohydrate; 57mg Cholesterol; 1403mg SodiumFood Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat;0 Other Carbohydrates

Nutr. Assoc. : 5915 2058 2705 0 0 0 20187 0 0 0 0


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Baked Manicotti


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------8 ounces Manicotti -- uncooked1 15-ounce container part-skim Ricotta cheese -- whipped until smooth

1/2 cup grated Parmesan cheese1 egg -- beaten

1/4 cup sliced scallions2 teaspoons parsley flakes

1/2 teaspoon salt1/4 teaspoon pepper

1 26-ounce jar spaghetti sauceGrated Parmesan cheese -- for topping

Prepare pasta according to package directions; drain. In medium bowl,blend Ricotta, Parmesan, egg and scallions. Stir in parsley, salt andpepper. Stuff pasta with cheese mixture. Arrange in a 13 9-inch bakingdish. Pour spaghetti sauce evenly over pasta. Sprinkle with additionalParmesan cheese. Cover. Bake in a 350 F oven until hot, about 35 minutes.



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Nutr. Assoc. : 305 1267 0 0 4845 3135 0 0 0 0


Baked Tilapia in Parchment

Recipe By :Serving Size : 2 Preparation Time :0:00Categories : American Tilapia Association Fish/ Seafood

Main Dishes

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 fish fillets2 sheets vegetable parchment paper (can often get

it at the fishmonger's)


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Olive oil4 (4 to 5) sun-dried tomatoes (yes, I know

they're trendy use 'em anyway)2 teaspoons garlic and/or scallions

Fresh ginger -- optionalSalt & pepper

Preheat oven to 425 F. Put the dried tomatoes in very hot water.

Wash the fillets off and put aside. Take a piece of parchment paper, foldin half and place open on the counter top. Spread a little oil (1-2teaspoons) on one side, near the crease, in a spot big enough to cover thefish. Place one fillet on this spot of olive oil.

Chop up the scallions very fine and put about 1 tablespoon on the fish (orabout one clove of garlic finely chopped). Coarsely chop the tomatoes andput about 2 tomatoes on the fillet. Sprinkle with salt and pepper. If youhave some ginger, chop it up and sprinkle about 1/2 teaspoon on thefillet.

Now comes the only hard part: closing the parchment. Fold it up and around

the fish, crimping along the edge. It's not too bad. Place on the cookiesheet when done. Repeat for other fillet/s.

Place cookie sheet/s in the oven and cook for about 10-12 minutes, oruntil the parchment is golden brown. When you open them up, remember,they've been steaming inside, so watch your hands.

Source:"American Tilapia Association"

S(Internet address):"http://ag.arizona.edu/azaqua/ata.html"

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Per serving: 14 Calories (kcal); trace Total Fat; (6% calories from fat); 1gProtein; 3g Carbohydrate; 0mg Cholesterol; 84mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 OtherCarbohydrates

Nutr. Assoc. : 2130706543 2130706543 0 1447 3505 0 1326


Banana Curried Chicken

Recipe By :Serving Size : 10 Preparation Time :0:00Categories : Poultry Turbana Corporation

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 onions -- chopped50 milliliters cooking oil

1/4 cup cake flour


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1 cup chicken stock1 cup raisins1 teaspoon salt2 pounds cooked, boned chicken -- (cooked with seasoning)5 sliced bananas2 grated apples2 tablespoons grated lemon rind1 tablespoon sugar

1 1/2 tablespoons curry powder1 bay leaf4 peppercorns1 cup cream

Fry onions in oil until light brown. Add flour and mix well. Add chickenstock gradually while stirring. Add the rest of the ingredients, exceptcream, Cover saucepan and simmer for 20 minutes. Remove bay leaf. Mix incream just before serving. Serve on a bed of rice. Decorate withpineapples if preferred.

Source:"Turbana Corporation"

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

T(Simmer):"0:30"

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Nutr. Assoc. : 0 0 0 0 0 0 4746 0 30 0 0 0 0 0 0


Banana July Cocktail

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Appetizers/ Snacks Fish/ Seafood

Turbana Corporation


-------- ------------ --------------------------------3 bananas -- sliced1 tablespoon lemon juice1 1/4 cans tuna -- drained and flaked

1/2 chopped onions2 tablespoons chopped gherkins

OR2 tablespoons chopped olives1 tablespoon grated cheese

FOR DECORATION


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PaprikaSlices of olives or gherkins

SAUCE

2 tablespoons butter or margarine2 tablespoons cake flour

Salt and pepper -- to taste1/4 cup chicken stock

1/4 cup dry white wine1/3 cup grated cheddar cheese1/4 cup fresh cream

Sprinkle bananas with lemon juice. Mix all the ingredients for cocktail.Spoon into seven cocktail shells. Cover with sauce*. Sprinkle with gratedcheese over each cocktail portion. Decorate with a slice of gherkin orolive, and sprinkle with paprika. Bake for 15-20 minutes at 350 degreesand serve warm.

To Make Sauce: Melt butter, flour, and pepper in a saucepan. Add stock andwine and bring to the boil. Stir constantly. Simmer for one minute. Add1/2 cup of grated cheese. Let cool off. Add cream.



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Nutr. Assoc. : 0 0 0 0 1117 0 2130706543 0 0 0 0 1117 0 0 0 0 0 0 0 0 2940


Banana Sweet Potato Puff Casserole

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Casseroles Turbana Corporation

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 cups mashed sweet potatoes1 cup mashed ripe bananas (3 medium)

3/4 teaspoon curry powder1/3 cup sour cream1/2 teaspoon salt

1 egg

In a large bowl, combine all ingredients. Beat with electric mixer untillight and very fluffy. Turn into 1 quart casserole dish. Bake at 350


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degrees F. in the oven for 20 minutes or until puffed and lightly browned.

Serves: 4 to 6



T(Bake):"0:20"

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Per serving: 160 Calories (kcal); 4g Total Fat; (20% calories from fat); 3gProtein; 29g Carbohydrate; 37mg Cholesterol; 258mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat;0 Other Carbohydrates

Nutr. Assoc. : 0 4111 0 0 0 0


Batter-Fried Plantain

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Plantains Turbana Corporation

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 tablespoons milk (2 to 3 tablespoons)

1 egg1 tablespoon brown sugar6 tablespoons all purpose flour

Pinch saltCorn oil (for frying)

1 large or 2 medium-size ripe plantains (withalmost black skin) -- peeled and cut diagonally in half-

inch thick slices

Mix milk, egg, sugar, flour and salt until smooth. Heat oil in largeskillet over medium heat. Dip each plantain slice into batter, then dropinto oil. Fry until browned, about 2 minutes on each side. Drain on papertowel.

Serve warm or at room temperature. Accompany with scrambled eggs with crabmeat, melange or tropical fruit, and coffee for an Indonesian brunch.

Description:"In Indonesia batter-fried plantain is called Pisang Goreng."




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Per serving: 85 Calories (kcal); 1g Total Fat; (11% calories from fat); 2gProtein; 17g Carbohydrate; 32mg Cholesterol; 14mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0Other Carbohydrates

Nutr. Assoc. : 4138 0 0 14 0 425 4524


Beef and Parmesan Pasta

Recipe By :Serving Size : 4 Preparation Time :0:30Categories : Beef Pasta

Texas Beef Council


-------- ------------ --------------------------------1 1/2 pounds ground beef14 1/2 ounces beef broth -- ready to serve15 1/2 ounces Italian-style tomatoes -- diced2 cups farfalle (bow tie) pasta -- uncooked2 cups zucchini -- sliced 1/4" thick

3/4 cup grated Parmesan cheese -- divided

In large skillet, brown ground beef over medium-high heat 6 to 8 minutesor until beef is no longer pink (breaking up into 3/4" pieces). Removebeef with slotted spoon; pour off drippings.

In same skillet, add broth, tomatoes and pasta, pushing pasta into liquid.

Bring to a boil, reduce heat to medium. Cook, uncovered, 15 minutesstirring frequently. Add zucchini; continue cooking 5 minutes or untilpasta is tender.

Return beef to skillet and stir in 1/2 cup cheese; heat through. Sprinklewith remaining cheese.

Cuisine:"Italian"

Source:"The Texas Beef Council"

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

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Per serving: 650 Calories (kcal); 26g Total Fat; (36% calories from fat); 51gProtein; 49g Carbohydrate; 117mg Cholesterol; 1149mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 6 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2Fat; 0 Other Carbohydrates

Nutr. Assoc. : 9018 0 0 4363 0 0


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Beef and Radish Skillet with a Touch of Curry

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

The Radish Council

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup beef broth2 teaspoons cornstarch1 teaspoon curry powder1 teaspoon chopped garlic

1/2 teaspoon salt1/4 teaspoon ground black pepper

2 tablespoons olive oil -- divided1 pound flank steak -- cut across the grain into 1/4-inch-thick

slices*

OR1 pound round tip steak -- cut across the grain into 1/4-inch-

thick slices*1 1/2 cups thinly sliced onion rings1 cup thinly sliced radishes

In a small bowl whisk broth, cornstarch, curry powder, garlic, salt andpepper until cornstarch dissolves; set aside.

In a large skillet heat 1 tablespoon of the oil over high heat. Add halfof the beef; cook and stir occasionally until browned on the outside,about 2 minutes; remove meat to a plate. Repeat with remaining beef.

Heat remaining 1 tablespoon oil until hot. Add onion; cook and stir untilsoftened and lightly browned, about 4 minutes. Return beef and juices tothe skillet. Whisk broth mixture again and pour into the skillet. Cook,stirring gently, until the sauce is clear and lightly thickened. Stir inradishes; heat for 30 seconds.

Serve on wilted watercress, spinach, or steamed rice, if desired.

Source:"The Radish Council"

Yield:"4 cups"

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Serving Ideas : Served on wilted watercress or spinach, it's a lifesaver for theweekend dinner rush, yet elegant enough for company.

NOTES : Beef and Radish Skillet With a Touch of Curry adds a taste of the


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East to one-pan cooking. Quick-fry thin slices of beef until justtender, then add thin-sliced onions and radishes to deepentextures and flavors. A curry-tinged sauce finishes this specialdish.

* For easy slicing place beef in the freezer for 30 minutes.Nutr. Assoc. : 0 0 0 0 0 0 0 5841 0 2130706543 20230 1223


Beef Bourguignon Fettuccine

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

National Pasta Association Pasta


12 ounces Fettuccine -- uncooked1 pound fresh baby carrots1 10-ounce bag frozen pearl onions1 pound beef tenderloin tips

OR1 pound steaks -- cut into 1/2-inch pieces

1/4 cup all-purpose flour1/2 teaspoon salt1/2 teaspoon freshly ground black pepper

2 tablespoons margarine2 teaspoons minced garlic1 10 1/2-ounce can double-strength beef broth -- undiluted

1/3 cup dry red wine such as cabernet sauvignon

1 1/2 teaspoons dried thyme leavesChopped fresh thyme or Italian parsley(optional)

Cook pasta according to package directions. Add carrots during last 5minutes of cooking time. Meanwhile, thaw onions in microwave oven at highpower about 2 minutes or in a bowl of cool water; drain. Combine flour,salt and pepper in a plastic bag. Add half of beef to bag; shake to coat.Melt 1 tablespoon margarine in a large, deep nonstick skillet overmedium-high heat; add floured beef. Quickly brown beef, turning once,about 2 minutes. Transfer to plate and set aside. Melt remainingtablespoon of margarine in skillet; repeat browning with remaining beef,reserving any flour mixture in bag. Transfer beef to same plate. Add

garlic to drippings in skillet; cook 2 minutes, stirring occasionally. Addany remaining flour; mix well. Add beef broth, thawed pearl onions, wineand thyme to skillet; bring to a boil. Stir in reserved beef. Simmeruncovered about 4 minutes or until beef is pink in center and sauce hasthickened slightly. Drain pasta and carrots; arrange in shallow soupbowls. Toss pasta with beef mixture; sprinkle with fresh thyme or parsleyif desired.


S(Internet address):


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"http://ilovepasta.org/"

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Per serving: 374 Calories (kcal); 14g Total Fat; (34% calories from fat); 16gProtein; 44g Carbohydrate; 32mg Cholesterol; 416mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2Fat; 0 Other Carbohydrates

Nutr. Assoc. : 3274 0 0 2130706543 0 26137 0 0 0 0 0 117 2417 3159 3413


Beef Burgundy

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

Main Dishes Pasta

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 1/2 pounds boneless beef round steak4 cloves garlic -- minced

1/2 cup chopped onion2 cups Burgundy or other dry red wine1 10 3/4-ounce can condensed cream of mushroom soup -- undiluted1 1/2 cups dried tart cherries2 4 1/2-ounce jars button mushrooms -- drained1 cup pearl onions (fresh, frozen or canned)3 tablespoons all-purpose flour

1/2 cup water1 12-ounce package medium egg noodles -- cooked and well drained

Trim fat from steak; cut steak into 1-inch cubes. Coat a large, oven-proofDutch oven or stockpot with nonstick cooking spray; place over medium heatuntil hot. Add steak; cook, stirring occasionally, 8 to 10 minutes, oruntil meat is browned. Drain well; set aside.

Recoat pan with cooking spray; place over medium heat. Add garlic andchopped onion; cook 1 minute. Add wine and mushroom soup; mix well. Bringmixture to a boil. Return steak to pan; stir in cherries, mushrooms andpearl onions.

In a small bowl, combine flour and water, blending until smooth with awire whisk. Gradually stir flour mixture into steak mixture; mix well.Bake, covered, in a preheated 350 oven 1 1/2 hours, or until steak istender and mixture is thickened. Serve over cooked noodles.

Serving size: 3/4 cup

Description:"For everyday dinners or special occasions, beef takes on new flavorswith mushrooms, onions and cherries."

Source:


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

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Per serving: 198 Calories (kcal); 4g Total Fat; (21% calories from fat); 11gProtein; 25g Carbohydrate; 41mg Cholesterol; 179mg Sodium

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

Nutr. Assoc. : 1662 0 0 2390 2947 26525 231 4417 0 0 530


Belgian Endive, Ham, and Cheese au Gratin


Categories : Belgian Endive Marketing Board Main DishesPork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 tablespoons olive or vegetable oil8 whole heads Belgian Endives -- cored

1/4 cup chopped green bell pepper1/4 cup chopped red bell pepper

1 tablespoon flour1/2 cup grated mild cheese

2 teaspoons grated Parmesan cheeseSalt and pepper -- to taste

8 slices Black Forest hamChopped parsley

In a frying pan, lightly saut the endives, remove them from the pan, andset aside. Add the red and green peppers to the oil, lightly saut them,remove them from the pan, and set aside.

Add the flour to the oil and stir until lightly browned.

Add the salt and pepper and blend in with a whisk until the mixture issmooth.

Add the cheeses and blend until the cheese melts.

Stir in the saut ed red and green peppers.

Place the saut ed Belgian Endives in an ovenproof casserole. Wrap eachendive in a slice of Black Forest ham. Cover with cheese sauce and placein a 350 F oven for about 20 minutes or until sauce is bubbly and brown.You may brown it under the broiler for a minute or two if you wish.Garnish with chopped parsley and serve hot.

Source:"Belgian Endive Marketing Board"


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

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Per serving: 441 Calories (kcal); 23g Total Fat; (44% calories from fat); 28gProtein; 38g Carbohydrate; 43mg Cholesterol; 1133mg SodiumFood Exchanges: 0 Grain(Starch); 2 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 3 1/2 Fat;


Nutr. Assoc. : 1563 27098 0 0 0 20082 25073 0 3258 0


Berry Peach Sangr a

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

Fruit Oregon Raspberry & Blackberry

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------750 milliliters dry red table wine -- such as a Burgundy (about 3 cups)

1/2 cup orange juice, or juice of 2 large oranges1/3 cup lemon juice, or juice of one large lemon1/3 cup sugar

3 tablespoons brandy (optional)1 cup raspberries, blackberries -- fresh or frozen2 peaches -- quartered and sliced12 ounces club soda

OR12 ounces sparking mineral water (1 1/2 cups)

Ice

In a punch bowl or 2 1/2 quart pitcher, stir together first 5 ingredients.When sugar is dissolved, add berries and refrigerate 2-3 hours to allowflavors to mingle. About 1 hour before serving, add peaches. Addsoda/mineral water to sangr a just before serving. Pour into glassesfilled with ice. Garnish with berries and fruit slices.

4-6 Servings

Description:

"A deliciously fruity and refreshing summer beverage best enjoyed fromlarge wine glasses, filled with ice and garnished with fruit."

Source:"Oregon Raspberry & Blackberry Commission"

S(Internet address):"http://www.oregon-berries.com/"

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Per serving: 172 Calories (kcal); trace Total Fat; (1% calories from fat); 1gProtein; 23g Carbohydrate; 0mg Cholesterol; 92mg Sodium


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

Nutr. Assoc. : 3177 1006 797 0 2130706543 166 0 394 0 2130706543 0


Blackened Chops with Pineapple Salsa


Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 boneless pork chops -- 3/4-inch thick1 cup chopped fresh or canned pineapple1 medium red or green bell pepper -- chopped

1 tablespoon finely chopped onion1 tablespoon lime juice1 teaspoon chili powder

1/2 jalape o pepper -- finely chopped1/8 teaspoon ground cumin1/8 teaspoon cayenne

Salt and pepper2 teaspoons chili powder1 teaspoon ground coriander

1/2 teaspoon ground cumin1/2 teaspoon paprika1/2 teaspoon pepper1/4 teaspoon salt

1 teaspoon vegetable oil

To prepare salsa, in a medium bowl combine pineapple, red pepper, onion,lime juice, 1 teaspoon chili powder, jalape o pepper, 1/8 teaspoon cuminand cayenne. Season to taste with salt and pepper; set aside. In a smallbowl combine 2 teaspoons chili powder, coriander, 1/2 teaspoon cumin,paprika, 1/2 teaspoon pepper and 1/4 teaspoon salt. Stir in 1 teaspoonoil.

Rub the mixture all over the chops. Heat a large heavy skillet overmedium-high heat. Cook chops for 5-6 minutes, turning occasionally, untilevenly browned on both sides, and chops are just done. Serve chops withthe salsa.



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Per serving: 205 Calories (kcal); 9g Total Fat; (37% calories from fat); 23gProtein; 9g Carbohydrate; 66mg Cholesterol; 192mg SodiumFood Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 0


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NOTES : *If star-shaped cutter is unavailable, cut a star from heavycardboard; lightly place on pastry; with tip of a knife, cut outstars.

Nutr. Assoc. : 26654 5409 0 0 3338 0 3383 0 1191


Blueberry-Onion Sauced Pork Tenderloin

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

The N.A. Blueberry Council


3/4 pound pork tenderloin (3/4 to 1 pound)2 tablespoons butter -- divided2 medium onions -- sliced

1/2 teaspoon salt1/4 teaspoon ground black pepper

2 tablespoons sugar1/4 cup port wine

OR1/4 cup sweet sherry

2 tablespoons balsamic vinegar1 cup fresh or frozen blueberries1 cup chopped cherry tomatoes

Preheat broiler. Broil pork, turning occasionally, until cooked through,about 20 minutes. Remove to a platter; cover to keep warm. Meanwhile, in alarge skillet over medium-high heat, melt 2 tablespoons of the butter. Add

onions, salt and pepper; cook until onions are golden, about 10 minutes.Add sugar; cook until onions are caramelized, 3 minutes longer Add port,balsamic, blueberries and tomatoes; bring to a boil. Remove from heat.Thinly slice pork and serve with sauce.

Source:"The North American Blueberry Council"

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

Copyright:" The North American Blueberry Council"

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Per serving: 221 Calories (kcal); 9g Total Fat; (38% calories from fat); 12gProtein; 20g Carbohydrate; 42mg Cholesterol; 355mg SodiumFood Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 Fat;1/2 Other Carbohydrates

Nutr. Assoc. : 4575 0 0 0 0 0 0 0 2130706543 0 3338 2557



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Braised Belgian Endive

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Belgian Endive Marketing Board Side Dishes

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------8 whole heads of Belgian Endive -- cored2 tablespoons butter3 tablespoons lemon juice

1/2 teaspoon salt1 tablespoon sugar

Lightly saut the Belgian Endives in butter in a shallow pan, over a hotfire. Turn the Belgian Endives after 1 1/2 minutes to saut both sides.Add the other ingredients. Cover the pan and let simmer for about 25minutes.

Description:"Braised Belgian Endive enhances the taste of the accompanying maincourse."

Source:"Belgian Endive Marketing Board"

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

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Per serving: 240 Calories (kcal); 8g Total Fat; (25% calories from fat); 13gProtein; 38g Carbohydrate; 16mg Cholesterol; 551mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 Vegetable; 0 Fruit; 1 Fat; 0 Other

Carbohydrates

Serving Ideas : Serve Braised Belgian Endive with red meat, veal, poultry, game.

Nutr. Assoc. : 2234 0 0 0 0


Braised Garlic-Ginger Chop

Recipe By :

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

Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 boneless pork sirloin chops -- 3/4-inch thick2 teaspoons olive oil

1/4 cup hoisin sauce1/4 cup water

2 tablespoons soy sauce


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2 tablespoons grated ginger root2 cloves garlic -- crushed

1/4 teaspoon onion powderDash hot pepper sauce

In large skillet, heat oil. Brown chops over medium-high heat for 4minutes on each side. Remove pan from heat. Combine hoisin sauce, water,soy sauce, ginger, garlic, onion powder and hot pepper sauce. Add to

skillet. Cover tightly and simmer over medium-low heat for 20 minutes.




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Per serving: 284 Calories (kcal); 17g Total Fat; (56% calories from fat); 22gProtein; 9g Carbohydrate; 72mg Cholesterol; 832mg Sodium

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

Nutr. Assoc. : 4931 0 0 0 0 0 0 0 0


Braised Pork Chops with Orange-Mustard Sauce


Categories : Main Dishes Nat. Pork Producers CouncilPork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 1/2 pounds boneless pork loin -- trimmed and sliced into 6 equal

pieces1/4 teaspoon salt1/8 teaspoon freshly ground pepper

1 tablespoon vegetable oil1 teaspoon finely chopped fresh ginger root

1/3 cup orange juice3 tablespoons 62%-less-sodium soy sauce

2 tablespoons honey1 tablespoon Dijon mustard2 cloves garlic -- crushed

Fresh sliced oranges (optional)Watercress sprigs (optional)

Sprinkle each pork loin slice with salt and pepper. Heat oil in largeskillet over medium heat. Add pork slices; brown 3-4 minutes per side.Remove from skillet; drain well. Wipe skillet with paper towel to removeexcess oil. Return pork slices to skillet.


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In small bowl, combine ginger root, orange juice, soy sauce, honey,mustard and garlic; blend well. Pour mixture over pork slices. Simmeruncovered over low heat 10-12 minutes or until pork is tender. Placecooked pork slices on serving plate; spoon 1/2 of orange-mustard sauceover pork. Garnish with orange slices and watercress, if desired. Passremaining sauce.

Source:

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

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Per serving: 221 Calories (kcal); 10g Total Fat; (39% calories from fat); 24gProtein; 9g Carbohydrate; 73mg Cholesterol; 477mg SodiumFood Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2Other Carbohydrates

Nutr. Assoc. : 2311 0 0 0 26051 0 4026 0 0 0 2130706543 2130706543


Braised Pork Medallions with Apples


Pork


1 1-pound pork tenderloin -- sliced into 8 pieces1 teaspoon black pepper -- ground1 teaspoon pumpkin pie spice1 teaspoon vegetable oil1 small onion -- minced1 large apple -- cored, coarsely chopped

1/2 cup apple cider

Mix together pepper and pumpkin pie spice and season medallions on bothsides. Heat oil in a large nonstick skillet; saut pork on both sides tobrown, remove from pan and reserve. Add onion and chopped apples toskillet, saut until golden. Add apple cider to skillet, heat to a simmer.Return pork medallions to pan, cover and simmer for 5 minutes.



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Per serving: 223 Calories (kcal); 9g Total Fat; (35% calories from fat); 24gProtein; 12g Carbohydrate; 73mg Cholesterol; 59mg SodiumFood Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 0


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Other Carbohydrates

Serving Ideas : Serve with hot rice or couscous, if desired.

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


Breaded Chicken and Bananas

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Poultry Turbana Corporation

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 can condensed milk

1/3 cup milk

1/2 cup flaked coconut6 firm bananas -- cut lengthwise3 cups corn flake crumbs2 chickens -- cut in pieces

3/4 cup butter or margarine -- melted and divided in two portions1/4 cup lemon juice

Sliced star fruit and kiwi fruit -- optional

In food processor, blend the condensed milk, coconut, and lemon juiceuntil smooth. Pour into a bowl. Dip bananas into milk mixture; roll in thecorn flakes and set aside. Dip chicken into remaining milk mixture; rollin the remaining corn flakes and place in two greased 13-inch by 2-inchbaking pans. Sprinkle with 1/2 cup of the melted butter. Bake, uncovered,

at 350 degrees for 1 hour. Arrange bananas over the chicken. Sprinkle withthe remaining butter. Bake 15 minutes longer or until chicken juices runclear. Garnish with star fruit and kiwi if desired.

Serves - 6 to 8



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Per serving: 635 Calories (kcal); 32g Total Fat; (44% calories from fat); 36gProtein; 54g Carbohydrate; 150mg Cholesterol; 466mg SodiumFood Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 41/2 Fat; 1 1/2 Other Carbohydrates

NOTES : Bonus Recipe

Slice a fully ripened plantain (black) in half lengthwise. Placein microwaveable dish and spread a thin layer of softened butteracross the plantain. Sprinkle with brown sugar to cover plantain.Cover with plastic wrap and cook in microwave on medium heat for


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about 3 minutes.Nutr. Assoc. : 1465 0 2737 2142 417 5829 0 0 779


Brioche Benedict Sandwich

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Breakfast/ Brunch California Egg Commission

Main Dishes


BRIOCHE DOUGH1 3/4 pounds al purpose flour (7 cups)2 tablespoons dry yeast1 1/2 cups warm water (90-100 F)1 tablespoon salt12 large California Fresh Eggs -- beaten

OR1 pound plus 5 ounces liquid or frozen whole egg

product1 1/8 pounds sweet butter -- softened

Egg wash

SANDWICH FILLING1 Brioche sandwich bun -- split3 slices Canadian bacon2 large California Fresh Eggs -- beaten

OR3 1/2 ounces liquid or frozen whole egg product3 ounces Hollandaise sauce

3 Asparagus spears

FOR BRIOCHE DOUGH: Weigh or measure flour.

Dissolve yeast in warm water and mix with 2/3 cup of flour. Cover and letrise about 15 minutes in a warm place to make a sponge.

Place eggs in mixer. Add salt, yeast sponge and butter. Blend.

Incorporate the flour slowly, 1 cup at a time. Continue until all theflour is in. This will be a very soft dough.

Refrigerate at least 2 hours before handling further.

Remove from refrigerator. Flour hands as dough will be sticky. Dividedough into three pieces. Roll out to about 1/3" - 1/2" inch thick.

Cut dough into 4" rounds and then fit into greased baking containers.

Cover and let rise in a warm place for about 1 hour.

Preheat over to 400 degrees F. Brush surface with egg wash and bake for 20minutes.


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SANDWICH FILLING AND ASSEMBLY: Toast or warm brioche bun.

Heat Canadian bacon and place on bun bottom.

Scramble eggs and shape into a round about the same size as the briochebun.

Place on top of bacon.

Add asparagus spears and Hollandaise sauce.

Description:"The fast food sandwich at a more leisurely pace ... buttery, egg-richbrioche dough holds creamy scrambled eggs, Canadian bacon andasparagus spears dressed with Hollandaise sauce."



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Per serving: 690 Calories (kcal); 44g Total Fat; (57% calories from fat); 17gProtein; 56g Carbohydrate; 326mg Cholesterol; 1331mg SodiumFood Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0Other Carbohydrates

Nutr. Assoc. : 0 14 0 5472 0 3218 0 2130706543 222 0 0 0 713 0 3218 02130706543 0 0


Broiled Scallops with Honey-Lime Marinade

Recipe By :Serving Size : 2 Preparation Time :0:00Categories : Fish/ Seafood The National Honey Board

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 tablespoons honey4 teaspoons lime juice1 tablespoon vegetable oil

1/4 teaspoon grated lime peel

1/4 teaspoon saltDash hot pepper sauce

1/2 pound bay, calico or sea scallops1 lime -- cut into wedges

Combine honey, lime juice, oil, lime peel, salt and hot pepper sauce inlarge bowl. Rinse scallops and pat dry with paper towel; add to marinade.Marinate scallops in refrigerator, stirring occasionally 1 hour orovernight. Preheat broiler. Arrange scallops and marinade in single layerin 2 individual broiler-proof dishes. Broil 4 inches from heat source 4 to7 minutes or until opaque and lightly browned. Serve with lime wedges.


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Source:"The National Honey Board"

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

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Per serving: 237 Calories (kcal); 8g Total Fat; (28% calories from fat); 19gProtein; 25g Carbohydrate; 37mg Cholesterol; 451mg SodiumFood Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 20217 1326 0 2161 0


Broiled Tilapia with Sweet Potato Crust and Vanilla Cream Sauce

Recipe By :Serving Size : 2 Preparation Time :0:00Categories : American Tilapia Association Fish/ Seafood

Main Dishes

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 6-ounce tilapia fillets

FILLING

3 sweet potatoes -- cooked and peeled3 teaspoons fresh lemon juice4 teaspoons fresh orange juice

1 tablespoon butter1 teaspoon salt

1/2 teaspoon minced ginger

CRUST3 graham crackers1 cup roasted pecans2 tablespoons melted butter

SAUCE

5 tablespoons heavy cream1 tablespoon vanilla2 tablespoons fish stock

OR2 tablespoons water

Pinch seafood or Creole seasoning

Grind sweet potatoes, juices, butter, salt and ginger together and setaside. Grind the graham crackers, pecans and butter together. Cover thefish with the sweet potato mixture. Then sprinkle the pecan mixture overthe top. Broil the fillets until golden brown, approximately 4 minutes.

In a small skillet, add the cream, vanilla, stock and seasoning. Bring toa boil and cook for a minute, until the alcohol in the vanilla is gone and


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the sauce coats the back of a spoon.

Pool the sauce on a plate. Place the broiled fish fillet on top and serve.

Source:"American Tilapia Association"

S(Internet address):"http://ag.arizona.edu/azaqua/ata.html"

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Per serving: 916 Calories (kcal); 69g Total Fat; (66% calories from fat); 9gProtein; 70g Carbohydrate; 98mg Cholesterol; 1346mg SodiumFood Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 13 1/2Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 1089 0 0 0 0 0 2130706543 0 0 2978


Buffalo Chicken Lasagne


Poultry

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------12 pieces Lasagne -- uncooked

Vegetable oil cooking spray1 pound skinless, boneless chicken breasts -- diced

4 cups low-sodium spaghetti sauce1 1/2 cups water2 tablespoons hot sauce (2 to 3 tablespoons)2 tablespoons vinegar1 teaspoon garlic salt1 15-ounce container part-skim Ricotta cheese

1/2 cup egg substitute3/4 cup crumbled blue cheese

Spray a large skillet with cooking spray; place over medium-high heatuntil hot. Add chicken; saut 4 minutes. Drain well. Stir in spaghettisauce, water, hot sauce, vinegar and garlic salt.

In a small bowl, combine Ricotta cheese and egg substitute. Set aside.Spray a 9 13-inch baking pan with cooking spray. Spread 1 cup of thesauce over the bottom of the pan. Arrange 4 pieces of lasagne (3lengthwise, 1 widthwise) over the sauce. Cover with 1 1/2 cups of thesauce. Spread half the Ricotta mixture on top. Arrange another 4 pieces oflasagne over Ricotta, and top with another 1 1/2 cups of sauce. Spreadremaining Ricotta mixture on top. Arrange final 4 pieces of lasagne overRicotta mixture and cover with remaining sauce.

Preheat oven to 350 F. Cover lasagne with foil and bake for 1 hour 10minutes. Uncover lasagne, sprinkle blue cheese on top and bake an


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additional 5 minutes uncovered. Cover and let stand 15 minutes beforeserving.



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Nutr. Assoc. : 306 1563 4943 5072 0 20151 0 0 0 0 0


Butter Chicken (Murgh Makhani)

Recipe By :Serving Size : 4 Preparation Time :1:00Categories : Amma's Indian Recipes Main Dishes

Poultry


MARINATION3 pounds tender chicken1 cup plain yogurt1 1/2 teaspoons red chili powder

1 1/2 teaspoons garam masala powder1 tablespoon garlic paste1 tablespoon ginger paste2 tablespoons lemon juice

Salt -- to taste

GRAVY3 drops orange color (3 to 4 drops)1 cup finely chopped onions1 tablespoon ginger paste1 tablespoon garlic paste

2/3 cup butter2 cups tomato gravy

1/4 cup cream1/2 cup chopped green coriander

1 teaspoon ginger -- julienned4 teaspoons honey

Salt -- to taste

Clean chicken and discard the skin. Make slits on the whole chicken with aknife. Pat the chicken dry. For the marination, mix all the remainingmarination ingredients well and spread mixture on the chicken. Keep asidefor about an hour.


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After an hour, cook the whole chicken in oven at 150 degrees centigradefor ten minutes, cooking until the chicken is 3/4 done.

In a pan or wide skillet, heat butter and add onions, ginger and garlicpaste. Fry until light brown and add chili powder.

Cut chicken into smaller (bite-sized) pieces and cook for another minute.Now add tomato gravy and cook for another few minutes on moderate heat.

Finish with cream, garam masala powder and honey. Garnish with gingerjulienne, a little butter, chopped coriander and cream.

Cuisine:"Indian"

Source:"Amma's Indian Recipes"

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

T(Cooking time):"0:25"

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Per serving: 957 Calories (kcal); 75g Total Fat; (70% calories from fat); 48gProtein; 24g Carbohydrate; 327mg Cholesterol; 1271mg SodiumFood Exchanges: 0 Grain(Starch); 6 Lean Meat; 2 Vegetable; 0 Fruit; 11 1/2 Fat;1/2 Other Carbohydrates

Serving Ideas : Goes especially well with naan.

NOTES : Tips on Marination:* Use only thick yogurt for marination.* If desired sour, then do away with honey.

Nutr. Assoc. : 0 2602 0 2614 492 0 0 0 0 619 0 3314 2679 0 0 0 1506 0 4140 0 0


Butterball Turkey Marsala

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

The Butterball Turkey Company


4 Butterball Fresh Boneless Turkey BreastCutlets

2 tablespoons olive oil -- divided8 ounces mushrooms -- sliced1 cup sliced onion

1/2 cup Marsala wine1 tablespoon chopped parsley

Heat large skillet over high heat until hot; add 1 tablespoon olive oiland turkey. Cook 1 to 2 minutes each side; remove from skillet and keepwarm. Add remaining oil, mushrooms and onions to skillet; cook and stir 5


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minutes. Reduce heat to low; add wine and simmer uncovered 2 minutes.Return cutlets to skillet, coat with sauce; sprinkle with parsley.

Source:"The Butterball Turkey Company"

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

Copyright:

" 1998 Butterball Turkey Company"

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Nutr. Assoc. : 5913 0 0 0 0 0


Cactus Cooler

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Beverages Stash Tea

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 1-ounce Ruby Mist Iced Tea bags1 Traditional Iced Tea bag

8 Stash Peppermint Tea bags (singleservings)

3 quarts cold water to concentrate3 quarts apple juice8 ounces lemon juice

Steep Ruby Mist Iced Tea Bags, Traditional Iced Tea Bag and StashPeppermint Tea bags in 1/2 gallon of boiling water for 5 minutes, thenremove tea bags. Add cold water, apple juice and lemon juice. Serve.

Source:"Stash Tea"

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

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Per serving: 215 Calories (kcal); trace Total Fat; (1% calories from fat); 2gProtein; 53g Carbohydrate; 0mg Cholesterol; 39mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 Fruit; 0 Fat; 1/2Other Carbohydrates


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Nutr. Assoc. : 5263 5263 5263 2777 0 0 0


California Frittata

Recipe By :

Serving Size : 6 Preparation Time :0:00Categories : California Egg Commission Main Dishes

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 small Japanese eggplants -- sliced thin

1/2 teaspoon saltCooking spray

1/2 cup chicken broth2 baking potatoes -- peeled and sliced thin1 large onion -- peeled and sliced thin2 yellow squash -- sliced thin

1/4 pound mushrooms -- sliced2 tomatoes -- cut in half and sliced12 large California Fresh Eggs

Salt and pepper -- to tasteFresh herbs -- to taste

Preheat oven to 450 F.

After sprinkling eggplant with salt, let stand for ten minutes, then rinseand pat dry. Spray a 12-inch baking dish with cooking spray. Pour chickenbroth into dish and heat in the oven for five minutes. Layer potato andonion in the baking dish and bake until tender (approx. 20 minutes). Layerthe squash and eggplant and continue baking for five additional minutes.

Top with the mushrooms and tomatoes. Beat the eggs and season with salt,pepper and herbs. Pour eggs over the layers. Bake about 20 minutes, untileggs are firm through the center of the Frittata and puffed. Depending onyour own oven, you may need to adjust the cooking temperature.



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Per serving: 251 Calories (kcal); 10g Total Fat; (33% calories from fat); 16gProtein; 28g Carbohydrate; 374mg Cholesterol; 366mg SodiumFood Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1 Fat; 0Other Carbohydrates

Nutr. Assoc. : 3234 0 5440 0 0 0 0 0 0 3218 0 0



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Calypso Turkey Breast

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

The Butterball Turkey Company


-------- ------------ --------------------------------1 package 99% Fat Free Butterball Skinless Turkey

Breast Roast1 cup thick and chunky salsa

1/2 cup apricot spreadable fruit1/4 teaspoon salt1/8 teaspoon ground cinnamon

Spray large skillet with nonstick cooking spray and heat over medium heat.Add breast roast and brown about 5 minutes, turning once. Stir togetherremaining ingredients. Reduce heat to low; pour salsa mixture over turkey.Cover skillet and simmer slowly for 40 to 50 minutes or until turkey istender. Remove roast from skillet and keep warm. Increase heat to

medium-high and cook salsa mixture until slightly thickened, about 3minutes. Slice turkey breast crosswise and serve with sauce.

Makes 4 to 6 servings.

Source:"The Butterball Turkey Company"

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

Copyright:" 1998 Butterball Turkey Company"

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Nutr. Assoc. : 27022 1325 0 0 0


Caramel Apple Cake

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

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 cups grated Granny Smith apples -- peeled and cored1 tablespoon fresh lemon juice2 cups all-purpose flour


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1 1/2 teaspoons baking powder1/2 teaspoon salt

1 teaspoon ground cinnamon6 tablespoons unsalted butter (3/4 stick) -- softened

1/4 cup sugar1/2 cup packed light brown sugar

1 large egg1 teaspoon grated lemon zest

1 teaspoon vanilla extract1/2 cup milk

24 caramels (8 ounces) -- cut in 1/2" piecesPowdered sugar -- for dusting top of cake

Preheat oven to 325 F. Butter bottom and sides of 9" 2" square pan. Line bottom of pan with wax or parchment paper and butter paper.

In small bowl, place grated apples and mix with lemon juice.

Sift flour, baking powder, salt and cinnamon. Set aside.

In large bowl of electric mixer, beat butter on low speed about 15

seconds, just until smooth. Add sugar and brown sugar; beat on mediumspeed about 1 minute until mixture lightens in color. Add egg, lemon zestand vanilla. Beat 1 minute. Stop mixer and scrape sides of the bowl with arubber spatula once during this mixing. Decrease speed to low and mix inhalf of flour mixture. Mix in milk. Stir in remaining flour mixture, justuntil all flour is incorporated. Stir in apple mixture. Sprinkle caramelsover batter; stir into cake. Spread batter evenly in prepared pan. Bake 55minutes until toothpick inserted in center of cake comes out clean.

Cool cake in pan 5 minutes. Invert cake onto rack. Carefully remove paperfrom bottom, replacing any caramel that sticks to paper. Discard paper.

Cool cake thoroughly, about 2 hours. Turn cake right side up on cake

plate. Dust cake with powdered sugar. Serve with whipped cream or icecream.

Serves 8 to 10

Description:"This moist, dense cake is saturated with the rich flavor of meltedcaramels and apples."

Source:"Chocolate Manufactures Association"

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

Yield:

"1 cake"

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Per serving: 321 Calories (kcal); 10g Total Fat; (27% calories from fat); 5gProtein; 55g Carbohydrate; 40mg Cholesterol; 252mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 2Other Carbohydrates

Nutr. Assoc. : 3545 0 0 0 0 0 1553 0 0 0 802 0 0 251 0


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Carne Seca Omelet Pinwheels


Categories : Breakfast/ Brunch California Egg CommissionEggs Omelettes

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 large California Fresh Eggs

OR3 1/2 ounces frozen whole egg product1 ounce green peppers -- diced2 ounces carne seca (machaca) -- rehydrated2 ounces Monterey Jack cheese -- grated1 flour tortilla

Mix egg with diced green peppers.

Prepare omelet.

Sprinkle carne seca and cheese over surface.

Remove flat omelet from pan and place on top of tortilla. Roll togetherjelly roll style.

To serve: Cut crosswise into slices and serve with salsa.

Source:

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

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Per serving: 71 Calories (kcal); 4g Total Fat; (50% calories from fat); 4gProtein; 4g Carbohydrate; 52mg Cholesterol; 80mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 26310 0 2130706543 0 9018 0 0


Carrots with Character

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Cherry Marketing Institute Side Dishes


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Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound carrots -- peeled and sliced1 cup frozen unsweetened tart cherries3 tablespoons maple syrup2 tablespoons butter or margarine

1/2 teaspoon ground nutmeg1/4 teaspoon ground ginger

In a medium saucepan, cook carrots in water, covered, 8 to 10 minutes, oruntil tender. Drain well.

In a greased 1 1/2-quart baking dish, combine cooked carrots, cherries,maple syrup, butter, nutmeg and ginger. (It is not necessary to thawcherries before combining with carrots.) Bake, uncovered, in a preheated375 oven 35 minutes, or until hot and bubbly. Stir occasionally.

Serving size: 1/2 cup

Description:"Plain carrots become elegant with cherries, nutmeg and ginger."

Source:"Cherry Marketing Institute"

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

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Per serving: 102 Calories (kcal); 4g Total Fat; (34% calories from fat); 1gProtein; 16g Carbohydrate; 10mg Cholesterol; 64mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1 Fat;1/2 Other Carbohydrates

Nutr. Assoc. : 2495 1

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