kid approved recipes

8/15/2019 kid approved recipes

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* Exported from MasterCook *

"Rocky Road" Frozen Pie

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Desserts Pies

The J.M. Smucker Company

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup Smucker's Reduced Sugar Strawberry

Preserves1 8-ounce container lite or regular whipped topping -- thawed1 cup mini marshmallows

1/2 cup mini semi-sweet chocolate chipsOR

1/2 cup regular chocolate chips -- coarsely chopped1/4 cup toasted pecans

1 prepared 8-inch chocolate crumb crust

Place preserves in a chilled, medium mixing bowl. Using a rubber spatula,fold in one cup of the whipped topping and blend well. Gently fold inremaining whipped topping; do not blend thoroughly streaks of topping mayremain.

Quickly stir in marshmallows, chocolate chips and pecans. Spoon intoprepared crust and smooth the top of the pie with a rubber spatula.

Freeze at least 2 hours or overnight. To serve, cut into wedges.

Source:"The J.M. Smucker Company"

T(Freeze):"2:00"

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Per serving: 334 Calories (kcal); 22g Total Fat; (57% calories from fat); 3gProtein; 35g Carbohydrate; 1mg Cholesterol; 198mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 2Other Carbohydrates

Nutr. Assoc. : 2130706543 1612 4150 2130706543 0 2633 3194 2648


After School Fruit 'N Nut Snack Bread

Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Breads Fleischmann's Yeast

Snacks

Amount Measure Ingredient -- Preparation Method


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-------- ------------ --------------------------------3 cups all-purpose flour (3 to 3 1/2 cups)

1/2 cup chopped dates1/2 cup chopped dried apricots1/2 cup chopped walnuts -- toasted

3 tablespoons sugar1 package Rapid Rise yeast1 teaspoon salt

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

Confectioners' sugar

In large bowl, combine 1 1/2 cups flour, dates, apricots, walnuts, sugar,undissolved yeast and salt. Heat milk, water and butter until very warm(125 to 130 F); stir into dry ingredients. Stir in enough remaining flourto make soft dough. Knead on lightly floured surface until smooth andelastic, about 4 to 6 minutes. Cover; let rest 10 minutes.

On lightly floured surface, roll dough to 12-inch circle or 10- 15-inchrectangle. Place on greased pizza pan or baking sheet. Bake at 400 F for

20 minutes or until done. Remove from pan; cool on wire rack. Siftconfectioners' sugar on top. Cut into wedges, strips, or squares to serve.Serve with whipped cream cheese or creamy peanut butter, if desired.

Source:"Fleischmann's Yeast"

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

Yield:"1 (12") round flat bread"

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Per serving: 174 Calories (kcal); 6g Total Fat; (28% calories from fat); 4gProtein; 28g Carbohydrate; 9mg Cholesterol; 168mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0Other Carbohydrates

Nutr. Assoc. : 14 0 0 0 0 26366 0 0 0 0 27231


Alaska Seafood Pizza

Recipe By :Trinity, Haines, AlaskaServing Size : 8 Preparation Time :0:00Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

Pizza

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 package pizza crust mix -- (or make your own)

3/4 cup crab meat3/4 cup tiny shrimp1/2 cup crushed pineapple


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5 sliced mushrooms1 4 1/4-ounce can sliced black olives

1/4 cup diced green pepper1 cup Mozzarella cheese -- grated1 cup white Cheddar cheese -- grated

Spread pizza dough on to a pizza pan. Top with crab, shrimp, pineapple,mushrooms, olives, green pepper, Mozzarella and Cheddar cheese.

Bake at 350 for 30 minutes.

Source:"Alaska Seafood Marketing Institute"

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

T(Baking Time):"0:30"

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Per serving: 262 Calories (kcal); 11g Total Fat; (38% calories from fat); 16g

Protein; 25g Carbohydrate; 62mg Cholesterol; 350mg SodiumFood Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2Fat; 0 Other Carbohydrates

Nutr. Assoc. : 4519 0 4812 0 4977 4971 26067 0 2536


All-Star Pork Meatballs

Recipe By :

Serving Size : 6 Preparation Time :0:15Categories : Main Dish Nat. Pork Producers Council

Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound ground pork1 tablespoon onion flakes

3/4 teaspoon crushed corn flakes1/2 teaspoon salt1/8 teaspoon pepper

1 egg1/4 cup catsup

3 tablespoons brown sugar1 teaspoon dry mustard

In a large bowl, combine ground pork, onion, corn flakes, salt, pepper andegg. In a small bowl stir together catsup, brown sugar and dry mustard.Spoon 2 tablespoons of the catsup mixture into the pork and mix well.Spray muffin tin with vegetable cooking spray. Form 6 meatballs and placein the muffin tin. Coat the top of each meatball with the remaining catsupmixture. Bake for 30 minutes at 375 F.

Source:


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

T(Cooking Time):"0:30"

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Per serving: 211 Calories (kcal); 14g Total Fat; (59% calories from fat); 13gProtein; 8g Carbohydrate; 75mg Cholesterol; 354mg SodiumFood Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2Other Carbohydrates

Nutr. Assoc. : 5830 0 2871 0 0 0 0 0 0


Almond Honey Crunch

Recipe By :Serving Size : 7 Preparation Time :0:00Categories : Candies The National Honey Board

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup slivered almonds

1/4 cup honey1 tablespoon butter1 tablespoon grated orange peel

Dash salt2 1/2 cups corn flakes

Combine almonds, honey, butter, orange peel and salt in heavy frying pan.Cook over low heat, stirring constantly, until almonds are golden. Removefrom heat. Add corn flakes and mix carefully. Spread on buttered bakingsheet. When cool, break into small pieces.

Source:"The National Honey Board"

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

Yield:"3 1/2 Cups"

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Per serving: 210 Calories (kcal); 13g Total Fat; (50% calories from fat); 5gProtein; 23g Carbohydrate; 4mg Cholesterol; 126mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0


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Apple Cinnamon Bars

Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Cookies/ Bars/ Brownies Stash Tea

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 1/4 cups all-purpose flour1 1/4 cups powdered sugar

3/4 cup softened butter1 cup granulated sugar1 8-ounce package cream cheese2 eggs

1/2 teaspoon baking powder1/4 teaspoon salt

1 tablespoon water12 Stash Apple Cinnamon tea bags

Mix 1 cup flour with 1/4 cup powdered sugar and 1/2 cup butter untilcrumbly. Pat into a greased 13 9-inch baking pan. Bake at 375 degreesfor 7 to 10 minutes or until lightly browned.___________

For the FillingCombine 1 cup granulated sugar and cream cheese. Blend well. Beat in eggs,2 tablespoons of flour, 1/2 teaspoon baking powder, salt, contents of 10Stash Apple Cinnamon tea bags and 2 tablespoons melted butter untilmixture is well blended. Spread over crust in pan. Return to oven for 15to 20 minutes or until set.

___________

For FrostingMix 1 cup powdered sugar, 1 tablespoon soft butter, 1 tablespoon water andthe contents of 2 Stash Apple Cinnamon tea bags until smooth. Spread overthe filled crust while still warm. Let cool.

Source:"Stash Tea"

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

Yield:"16 bars"

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Per serving: 258 Calories (kcal); 14g Total Fat; (48% calories from fat); 3gProtein; 31g Carbohydrate; 62mg Cholesterol; 188mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 222 0 0 3218 0 0 0 5263 0


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Apple Cinnamon Shake

Recipe By :Serving Size : 1 Preparation Time :0:00Categories : Beverages Desserts

Stash Tea

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

FOR EACH 16-OUNCE GLASS2 cups vanilla ice cream2 Stash Apple Cinnamon tea bags

1/4 teaspoon cinnamon (optional)

In a blender, mix ingredients until fully blended. (Cut open tea bags andmix contents with ice cream.)

Source:

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

Yield:"1 16 ounce glass"

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Per serving: 543 Calories (kcal); 29g Total Fat; (46% calories from fat); 10gProtein; 65g Carbohydrate; 116mg Cholesterol; 217mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 4 1/2Other Carbohydrates

Serving Ideas : Garnish with whipped cream.

Nutr. Assoc. : 0 0 5263 385


Apple-Popcorn Brittle

Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Candies The Popcorn Institute

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 quart popped popcorn*2 cups apple and cinnamon flavored cereal1 cup cocktail peanuts

3/4 cup apple juice**1 cup sugar

1/4 cup light corn syrup1/2 teaspoon vinegar


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1/4 teaspoon salt

In a bowl, toss together popped popcorn, cereal and peanuts. Set aside.

Butter sides of a heavy 2-quart saucepan. In a saucepan, combine applejuice, sugar, corn syrup, vinegar and salt. Cook over medium heat,stirring constantly until sugar dissolves and mixture begins to boil. Cookto hard ball stage (250 degrees Fahrenheit on a candy thermometer).

Remove from heat. Pour syrup over popcorn-cereal-peanut mixture; toss tocoat. Spread in a buttered 15 1/2 10 1/2 1-inch baking pan. Cool until hardened. Break into pieces.

Source:"The Popcorn Institute"

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

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Protein; 24g Carbohydrate; 0mg Cholesterol; 59mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1Other Carbohydrates

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

**3/4 cup apple pop wine may be used instead of apple juice.Nutr. Assoc. : 1153 0 4405 25 0 0 0 0


Apple-Stuffed Pork Chops

Recipe By :Serving Size : 2 Preparation Time :0:20Categories : Main Dish Nat. Pork Producers Council

Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 pork loin rib chops -- cut 1 1/4-inches thick1 orange1 tablespoon butter or margarine2 tablespoons finely chopped onion

1/2 cup soft breadcrumbs1/3 cup coarsely chopped apple1/8 teaspoon rubbed sage

1 Dash pepper1 tablespoon butter or margarine2 teaspoons cornstarch

1/8 teaspoon ground cinnamon2/3 cup apple juice or cider

2 tablespoons raisins

Cut an opening in each chop from the rib side, widening the pocket without


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cutting through to the other side of the chop. Set aside.

Shred 1 teaspoon orange peel; set peel aside. Squeeze orange, reservingjuice.

For stuffing, in a medium saucepan cook onion in hot butter till tender.Remove from heat; stir in breadcrumbs, apple, 1 tablespoon of the orangejuice, sage and pepper. Fill pocket in each chop with an equal amount of

stuffing. Brush both sides of chops with some of the remaining orangejuice. Place chops in an 8-inch square baking dish. Bake in a 325 F ovenfor 25-30 minutes or till tender, basting occasionally with orange juice.

For sauce, in a small saucepan melt 1 tablespoon butter; stir incornstarch and cinnamon, mixing well. Gradually stir in apple juice. Addraisins and the shredded orange peel. Cook over medium heat till thickenedand bubbly, stirring constantly. Serve sauce with chops.

Source:"National Pork Producers Council"

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


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Per serving: 384 Calories (kcal); 17g Total Fat; (40% calories from fat); 21gProtein; 37g Carbohydrate; 78mg Cholesterol; 221mg SodiumFood Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 21/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 4576 0 0 0 0 26658 1302 0 0 0 0 25 0


Apricot Honey Oat Bar Cookies

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Cookies/ Bars/ Brownies The National Honey Board

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 1/2 cups old-fashioned rolled oats -- uncooked

1/2 cup finely chopped dried apricots1/2 cup honey1/4 cup nonfat plain yogurt

2 egg whites2 tablespoons wheat germ2 tablespoons all-purpose flour3 tablespoons butter or margarine -- melted

1/2 teaspoon ground cinnamon1/2 teaspoon vanilla1/4 teaspoon salt


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Spray 8-inch square baking pan with nonstick cooking spray. Combine allingredients in large bowl; mix well. Spread mixture evenly into preparedpan. Bake at 325 F about 25 minutes or until center is firm and edges arelightly browned. Cool and cut into 2-inch squares.

Serving Size: 2 cookies

Source:

"The National Honey Board"S(Internet address):"http://www.honey.com/"

Yield:"8 bars"

T(Baking time):"0:25"

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Per serving: 203 Calories (kcal); 6g Total Fat; (23% calories from fat); 5gProtein; 36g Carbohydrate; 12mg Cholesterol; 132mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1

Other Carbohydrates

Nutr. Assoc. : 0 3090 0 0 3231 0 0 0 0 0 0


Apricot Oatmeal Bars

Recipe By :Serving Size : 24 Preparation Time :0:00Categories : Cookies/ Bars/ Brownies Monitor Sugar

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup dried apricots

COOKIE CRUST

1/2 cup soft butter or margarine1/2 cup Big Chief brown sugar -- firmly packed

1 teaspoon vanilla1/4 teaspoon baking powder

1 cup quick cooking oatmeal1 tablespoon flour

In a small saucepan, combine apricots with just enough water to cover.Cook, covered 30 minutes until tender. Drain apricots well. Chop finely,set aside.

Preheat oven to 350 degrees. Lightly grease an 8" 8" inch pan. Makecookie crust in a large bowl. Beat butter with Big Chief brown sugar untillight and fluffy. With rubber scraper, fold oatmeal into sugar mixture.Using hands, spread mixture evenly over bottom of prepared pan. Bake 15minutes. Let cool.


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Make the filling: In a large bowl, beat eggs until light. Beat in BigChief brown sugar, vanilla, and baking powder. With a scraper, fold inapricots, almonds, cup of oatmeal and flour, combining well. Turn intocooled crust. Bake 30-35 minutes or until the top is golden and firm tothe touch. Let cool completely in pan on wire rack.

Description:"A deliciously healthy treat."

Source:"Monitor Sugar"

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

Yield:"24 Bars"

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Per serving: 73 Calories (kcal); 4g Total Fat; (48% calories from fat); 1gProtein; 9g Carbohydrate; 10mg Cholesterol; 46mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 OtherCarbohydrates

Nutr. Assoc. : 0 0 0 222 0 0 0 970 0


Bacon Bagel Pizzas

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Pizza Rag

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------6 plain bagels -- split and toasted

OR6 whole wheat bagels -- split and toasted1 14-ounce jar Rag Pizza Quick Sauce2 cups shredded sharp Cheddar cheese (8 oz.)12 slices bacon -- cooked and crumbled

1/2 cup sliced stuffed green olives

Preheat oven to 375 degrees F.

Place toasted bagel halves on baking sheet. Spoon about 2 tablespoonspizza sauce onto each bagel half. Evenly sprinkle with cheese. Top withbacon and olives. Bake 15 minutes or until cheese melts.

Source:"Rag "

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



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Per serving: 297 Calories (kcal); 11g Total Fat; (41% calories from fat); 12gProtein; 25g Carbohydrate; 25mg Cholesterol; 715mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;0 Other Carbohydrates

Nutr. Assoc. : 71 0 2130706543 455 2536 0 3584


Banana Kiwi Pudding

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Desserts Pudding

The Rice Council


-------- ------------ --------------------------------1 1/3 cups cooked rice1 1/3 cups skim milk1 teaspoon vanilla extract2 tablespoons low-calorie sugar substitute1 ripe banana

1/4 cup whipping cream -- whipped2 kiwi fruit -- sliced, for garnish

Cook rice and milk in 2-quart saucepan over medium heat until thick andcreamy, 5 to 8 minutes, stirring frequently.

Remove from heat; cool. Stir in vanilla and sugar substitute. Just before

serving, mash banana; fold banana and whipped cream into pudding. Garnishwith kiwi fruit slices.

Source:"The Rice Council"

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

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Per serving: 150 Calories (kcal); 4g Total Fat; (24% calories from fat); 4gProtein; 25g Carbohydrate; 15mg Cholesterol; 42mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0

Other Carbohydrates

Nutr. Assoc. : 0 0 0 5173 26344 0 0


Banana Split

Recipe By :


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Serving Size : 1 Preparation Time :0:00Categories : Desserts Ice Cream/ Frozen Yogurt

Turbana Corporation

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 banana

Ice cream

Whipped creamCherriesNuts

CARAMEL SAUCE

1 cup sugar1 tablespoon butter

1/3 cup warm water1 can evaporated milk

Cut a banana in half lengthwise. Cut each half into two. Arrange thebanana pieces in a shallow pudding bowl (preferably a boat shape bowl).Topwith two or three scoops of ice cream. Spoon caramel sauce* over. On each

mound of ice cream, place a dollop of whipped cream. Decorate with acherry or a nut.

To Make Caramel Sauce: Melt sugar and butter over low heat. Keep onstirring until golden brown. Add warm water and keep on stirring untilsmooth. Add the evaporated milk, and keep on stirring until smooth. Servehot or cold.

Source:"Turbana Corporation"

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

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Per serving: 1323 Calories (kcal); 31g Total Fat; (20% calories from fat); 18gProtein; 253g Carbohydrate; 105mg Cholesterol; 389mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 6 Fat; 13 1/2Other Carbohydrates

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


Barbecued Chicken Pasta

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : National Pasta Assn. Pasta

Poultry

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------10 ounces Rigatoni, Mostaccioli or other medium

pasta shape -- uncooked


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1 tablespoon vegetable oil4 ounces boneless, skinless chicken breast -- cut into 1/2-inch

cubes1/4 cup thin julienne of green bell pepper1/4 cup thin julienne of red onion

1 teaspoon finely chopped garlic1/2 cup Marinara or tomato sauce -- preferably homemade1/4 cup hickory-smoked barbecue sauce

1/2 cup grated Provolone cheese1/2 cup grated smoked Gouda cheese

3 scallions -- trimmed and sliced thin1/4 cup whole cilantro leaves (loosely packed)

Prepare pasta according to package directions. Meanwhile, heat oil in alarge skillet over medium heat. Add chicken and saut , stirringoccasionally, until browned on all sides, about 3 minutes. Add bellpepper, onion and garlic and cook until pepper turns bright green, about 1minute. Add Marinara sauce and barbecue sauce and heat just to boiling.Remove from heat.

Drain pasta, reserving 1/4 cup of water and return pasta to the pot. Add

chicken mixture and cheese to the pot. Stir over low heat until pasta iscoated with sauce. Add enough of reserved cooking liquid, if necessary, tomake the sauce lightly coat the pasta. Transfer pasta to a serving bowland top with scallions and cilantro.

Source:"National Pasta Association"

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

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Protein; 60g Carbohydrate; 44mg Cholesterol; 601mg SodiumFood Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 310 0 2314 20088 927180 26351 1506 85 1433 5684 0 26544


Basic Ranch Style Stuffed Eggs

Recipe By :

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

Snacks Vegetarian

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------12 California Fresh Eggs1 cup light Ranch dressing2 tablespoons parsley -- minced24 tiny parsley sprigs


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

Description:"Kids love them!!"

Source:

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

Yield:"24 halves"

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Per serving: 53 Calories (kcal); 4g Total Fat; (71% calories from fat); 3gProtein; 1g Carbohydrate; 94mg Cholesterol; 115mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 3218 26371 0 1035


Basil-Peanut Butter Chops


Pork

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

1/2 cup chicken broth1 stick cinnamon (4 inches)2 bay leaves1 tablespoon grated ginger root1 teaspoon minced garlic

Vegetable oil2/3 cup milk

2 tablespoons peanut butter1 tablespoon honey1 teaspoon crushed red pepper

1 medium red bell pepper -- sliced1/2 cup fresh basil leaves -- chopped coarsely

In a medium saucepan combine chicken broth, cinnamon, bay leaves, gingerroot and garlic. Bring to boiling; reduce heat. Cover and simmer for 15minutes. Meanwhile, heat a large heavy skillet over medium-high heat.Brush chops lightly with oil and cook for 8-10 minutes, turningoccasionally, until evenly browned on both sides. Remove pork chops to aserving platter; keep warm. Remove bay leaves and cinnamon from chickenbroth mixture. Stir in milk, peanut butter and honey until smooth. Cook,uncovered, over medium-high heat for 5 minutes, stirring occasionally.


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Stir in bell pepper, crushed red pepper, and basil leaves. Continuecooking, uncovered, until sauce thickens slightly. Spoon the sauce overchops.



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Per serving: 245 Calories (kcal); 11g Total Fat; (38% calories from fat); 25gProtein; 13g Carbohydrate; 57mg Cholesterol; 197mg SodiumFood Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2Other Carbohydrates

Nutr. Assoc. : 5782 0 2705 0 0 0 0 0 0 0 0 0 0


Beany Pita Pizza

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Ontario White Bean Producers Pizza

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------6 pita breads (6-inch diameter)1 14-ounce can beans in tomato sauce

1/2 cup sliced mushrooms

1/3 cup sliced green olives2 thin pepperoni (1/2 inch/2 cm diameter) -- sliced

1/2 teaspoon dried oregano leaves2 cups shredded Mozzarella cheese

Spread each pita bread with beans. Sprinkle with mushrooms, olives,pepperoni and oregano. Top with cheese. Place on large baking sheet. Bakeat 400 degrees F. (200 degrees C) for 10 to 12 minutes.

Source:"Ontario White Bean Producers"

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

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NOTES : Ontario White Bean Producers


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4206 Raney CrescentLondon, Ontario N6L 1C3 CanadaTel: (519) 652-3566Fax: (519) 652-9607E-mail: [email protected]

Nutr. Assoc. : 4514 255 0 3584 4441 3133 0


Berried Treasure Golden


Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------6 bone-in pork chops -- 3/4-inch thick1 16-ounce can sauerkraut -- rinsed and drained

1 teaspoon caraway seed1 16-ounce can whole cranberry sauce1 8-ounce package cornbread stuffing mix (4 cups)1 cup water4 tablespoons butter -- melted

Heat oven to 350 F. Spread sauerkraut in a 13 9 2-inch baking dish. Sprinkle sauerkraut with caraway seed; spread cranberry sauce over.Arrange pork chops on top of cranberry sauce.

In a medium bowl combine stuffing mix, water and melted butter. Dividestuffing mixture among chops, spreading to cover the top of chops. Bake,uncovered, for 45-50 minutes until topping is golden.




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Per serving: 498 Calories (kcal); 18g Total Fat; (31% calories from fat); 23gProtein; 62g Carbohydrate; 62mg Cholesterol; 1127mg SodiumFood Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 4

Other Carbohydrates

Nutr. Assoc. : 9116 0 0 470 2899 0 0


Berry Special Pork Chops

Recipe By :


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Serving Size : 4 Preparation Time :0:10Categories : Main Dish Nat. Pork Producers Council

Pork

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

3/4 cup fresh cranberries

1/4 cup orange marmalade1/4 teaspoon ground cloves

4 tablespoons honey

Wash cranberries, crush coarsely and mix with marmalade and cloves. Cut adeep pocket in one side of each chop; fill pockets with marmalade mixture.Place chops in a well-greased baking pan. Spoon one tablespoon of honeyover each. Bake at 325 F for 45 minutes, until nicely glazed.




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Per serving: 276 Calories (kcal); 8g Total Fat; (26% calories from fat); 19gProtein; 33g Carbohydrate; 41mg Cholesterol; 54mg SodiumFood Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2Other Carbohydrates

Nutr. Assoc. : 9116 0 0 0 0


Berry Striped Pops

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Frozen Fruit

The National Honey Board

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 cups strawberries

3/4 cup honey -- divided6 kiwifruit -- peeled and sliced2 cups sliced peaches12 (3-ounce) paper cups or popsicle molds12 Popsicle sticks

Pur e strawberries with 1/4 cup honey in blender or food processor. Dividemixture evenly between 12 cups or popsicle molds. Freeze about 30 minutesor until firm. Meanwhile, rinse processor; pur e kiwifruit with 1/4 cuphoney. Repeat process with peaches and remaining 1/4 cup honey. Whenstrawberry layer is firm, pour kiwifruit pur e into molds. Insert popsicle


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sticks and freeze about 30 minutes or until firm. Pour peach pur e intomolds and freeze until firm and ready to serve.



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Per serving: 107 Calories (kcal); trace Total Fat; (2% calories from fat); 1gProtein; 28g Carbohydrate; 0mg Cholesterol; 3mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1Other Carbohydrates

Nutr. Assoc. : 0 0 779 0 2130706543 2130706543


Berry Zinger

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

Ice Cream/ Frozen Yogurt Oregon Raspberry & Blackberry

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 cups Oregon blackberries -- fresh or frozen

1/2 cup sugar1 cup orange juice

4 cups frozen yogurtOR

4 cups vanilla ice cream2 cups crushed ice

Whole berries for garnishFresh mint leaves -- for garnish (optional)

Crush/pur e berries and strain through a fine sieve to yield approximately2 cups pur e. (If berries are frozen, partially thaw before crushing.)Combine pur e with remaining ingredients, blend until smooth and pour intochilled glasses. Garnish with 2-3 berries, and fresh mint leaves ifdesired.

Description:"As beautiful as it is invigorating, this summer drink is sure toplease."

Source:"Oregon Raspberry & Blackberry Commission"

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

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Per serving: 238 Calories (kcal); 2g Total Fat; (8% calories from fat); 5gProtein; 52g Carbohydrate; 8mg Cholesterol; 53mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 2 1/2Other Carbohydrates

Nutr. Assoc. : 166 0 0 3479 0 2130706543 0 2130706543 0 0


Big Bunnies


Holiday

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------5 1/2 cups all-purpose flour (5 1/2 to 6 cups)

1/3 cup sugar2 packages Fleischmann's Active Dry or Rapid Rise

Yeast1 teaspoon ground cinnamon

1/2 teaspoon salt1/4 teaspoon ground allspice1/4 teaspoon ground nutmeg

1 cup milk1/2 cup water1/3 cup butter or margarine

2 eggs -- at room temperature1 8-ounce package chopped dates or pitted dates -- snipped

CONFECTIONERS' SUGAR FROSTING1 cup sifted confectioners' sugar2 tablespoons milk1 teaspoon vanilla

In large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast,cinnamon, salt, allspice and nutmeg. Heat milk, water and butter untilvery warm (120 to 130 F). Gradually add to dry ingredients; beat 2 minutesat medium speed of electric mixer, scraping bowl occasionally. Add eggsand 1/2 cup flour; beat 2 minutes at high speed, scraping bowloccasionally. With spoon, stir in enough additional flour to make softdough. Knead on lightly floured surface until smooth and elastic, about 6to 8 minutes. Place in greased bowl, turning to grease top; cover. Let

rise in warm, draft-free place until doubled in size, about 30 to 45minutes. (With Rapid Rise Yeast, cover kneaded dough. Let rest on flouredsurface 10 minutes. Proceed with recipe.)

Punch dough down; turn out onto lightly floured surface. Set aside a fewpieces of dates for eye and mouth; knead in remaining dates. Divide doughinto 2 pieces (one for each bunny).

For each bunny: Halve dough; form 1 half into ball for body. Place onbottom end of greased baking sheet. Flatten slightly. Remove 1/3 ofremaining half; form into ball. Place on baking sheet above and slightly


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touching large ball. Flatten slightly. Remove 1/2-inch ball from remainingdough and place on head for nose. Divide remaining dough into 4 equalpieces; roll to 4-inch ropes. Place 2 ropes on body and fold acrossstomach for arms. Shape remaining ropes into ears; place above head andfold one in half. Repeat for second bunny. Cover; let rise in warm,draft-free place until doubled in size, about 30 to 45 minutes.

Bake at 375 F for 25 to 30 minutes or until done. Switch positions of

sheets halfway through baking for even browning. Remove from sheets andcool on wire racks. Brush with Confectioners' Sugar Frosting while warmand add date pieces for eyes and mouths.____________________

To Make Confectioners' Sugar Frosting

Stir together 1 cup sifted confectioners' sugar, 2 tablespoons milk and1/2 teaspoon vanilla extract; beat until smooth.


S(Internet address):

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

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Per serving: 195 Calories (kcal); 4g Total Fat; (16% calories from fat); 4gProtein; 37g Carbohydrate; 24mg Cholesterol; 82mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat;1/2 Other Carbohydrates

Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 0 0 2662 0 0 20161 0 0


Blue Witch's Brew

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Beverages Fruit

Ice Cream/ Frozen Yogurt N.A. Blueberry Council


-------- ------------ --------------------------------2 1/2 cups fresh or frozen, thawed blueberries1 1/4 cups apple juice1 cup vanilla ice cream

1/4 cup milk3/4 teaspoon ground cinnamon

In a blender whirl blueberries, apple juice, ice cream, milk and cinnamonuntil smooth. Serve immediately.

Description:


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"Scare up this shake for all your ghosts and goblins on Halloween.You'll have them shouting "yum" instead of "boo!"."

Source:"The North American Blueberry Council"

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

Copyright:" The North American Blueberry Council"

Yield:"4 cups"

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Per serving: 164 Calories (kcal); 5g Total Fat; (23% calories from fat); 2gProtein; 31g Carbohydrate; 17mg Cholesterol; 42mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1 Fat; 1/2Other Carbohydrates

Nutr. Assoc. : 3338 0 0 0 0


Blueberry-Apple Tortillas

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Desserts Fruit

N.A. Blueberry Council

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 21-ounce can apple pie filling

1 cup fresh or frozen, thawed blueberries1 teaspoon vanilla extract2 tablespoons sugar

1/2 teaspoon ground cinnamon6 large (7-inch) flour tortillas2 tablespoons butter or margarine -- melted

In a medium saucepan over medium-low heat, heat apple filling until warm.Stir in blueberries and vanilla; cover to keep warm. In a small bowl mixsugar and cinnamon until combined; set aside. To assemble: Brush eachtortilla generously with melted butter; sprinkle with sugar-cinnamonmixture. Place 1/6 blueberry-apple mixture down center. Fold bottom of thetortilla to partially cover the filling, fold in sides to enclose filling

completely. Garnish with additional blueberries and powered sugar, ifdesired.

Description:"Let the kids make these easy, fruity-delicious wraps to treat Mom onMother's Day. (Dad will love them on his special day, too.)"

Source:"The North American Blueberry Council"

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

Copyright:


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" The North American Blueberry Council"Yield:"6 tortillas"

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Per serving: 270 Calories (kcal); 6g Total Fat; (20% calories from fat); 3gProtein; 52g Carbohydrate; 10mg Cholesterol; 237mg Sodium

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

Nutr. Assoc. : 0 3338 0 0 0 1664 0


Bran Banana Bars

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

Categories : Cookies/ Bars/ Brownies Monitor Sugar

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup all-purpose flour

1/4 cup Big Chief golden brown sugar -- packed1/2 teaspoon baking soda

1 teaspoon baking powder1/4 teaspoon salt

1 1/2 teaspoons cinnamon1 cup bran flakes -- crushed1 cup skim milk

2 eggs1 carrot -- shredded1 ripe banana -- mashed

1/3 cup chopped walnuts

Preheat oven to 375 degrees. Lightly grease 8 1/2" 8 1/2" baking pan.

In a medium bowl, combine flour, sugar, baking soda, baking powder, salt,cinnamon and cereal. Mix well. In a small bowl, combine milk, eggs,carrot, banana and walnuts. Add to dry ingredients. Bake for 25-35 minutesor until brown on top. Cut into 12 bars.

Description:

"Healthy, low-cal treats!"Source:"Monitor Sugar"

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

Yield:"12 Bars"

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Protein; 20g Carbohydrate; 32mg Cholesterol; 199mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 2005 0 0 0 26344 0


Bread Basket with Easter Eggs


Holiday

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------5 cups all-purpose flour (5 to 5 1/2 cups)

1/3 cup plus 1 tablespoon sugar

2 packages Fleischmann's Rapid Rise Yeast4 teaspoons grated lemon peel

1/2 teaspoon salt2/3 cup milk1/3 cup water1/3 cup butter or margarine

1 egg white2 eggs -- at room temperature1 cup chopped or pitted dates -- snipped

1/2 cup sliced almonds -- lightly toasted

Combine 2 cups flour, 1/3 cup sugar, undissolved yeast, lemon peel andsalt. Heat milk, water and butter until very warm (120 to 130 F). Stir

into dry ingredients. Stir in 2 eggs, dates, 1/4 cup almonds and enoughremaining flour to make soft dough. Knead on floured surface until smoothand elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.

Reserve 1/3 of dough. Divide remaining dough into three pieces; roll eachto 30-inch rope. Braid ropes. Place on greased baking sheet. Form intoring; pinch ends to seal. Divide remaining dough into 8 pieces; form intooval rolls. Place on separate greased baking sheet. Cover wreath androlls; let rise in warm, draft-free place until doubled in size, about 30to 45 minutes.

Beat egg white with 1 tablespoon water; brush on wreath. Sprinkle withremaining sugar and almonds. Bake at 350 F for 15 to 20 minutes for rolls

and 30 to 35 minutes for wreath, or until done. Switch positions of sheetsafter 10 minutes for even browning. Remove from sheets; cool on wireracks. Frost and decorate rolls as desired.

Makes 1 basket and 8 rolls




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Per serving: 357 Calories (kcal); 10g Total Fat; (25% calories from fat); 9gProtein; 59g Carbohydrate; 47mg Cholesterol; 164mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 14 1440 26366 20084 0 0 0 0 0 0 2662 0


Breaded Pork Chops


Pork


-------- ------------ --------------------------------4 boneless pork loin chops -- 3/4-inch thick2 tablespoons flour

1/2 teaspoon salt1/2 teaspoon paprika1/8 teaspoon pepper

1 egg -- slightly beaten1 teaspoon Worcestershire sauce

1/2 cup dry bread crumbs1 tablespoon vegetable oil

In small bowl, combine flour, salt, paprika and pepper.

In another small bowl, combine egg and Worcestershire sauce. Coat chopswith seasoned flour; dip in egg mixture, and coat with crumbs. In largeskillet, heat oil over medium-high heat.

Brown chops on one side until golden brown (about 4 minutes); turn andcontinue cooking for another 4 minutes. Serve hot.




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Nutr. Assoc. : 26384 0 0 0 0 0 0 0 0


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Brownie Cobbler

Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Cherry Marketing Institute Desserts

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 21 1/2-ounce package brownie mix

1/2 cup water1/2 cup vegetable oil

1 egg1 9-ounce package yellow cake mix -- dry

1/4 cup butter or margarine -- softened1 21-ounce can cherry filling and topping

Prepare brownie mix according to package directions using water, vegetable

oil and egg. Spread dough evenly in a lightly greased 13 9 2-inch baking pan.

Bake in a preheated 350 degree oven 15 minutes, or until brownies arehalfway done.

Meanwhile, cut butter into dry cake mix until mixture is crumbly. Removehalf-baked brownies from oven; spoon cherry filling as evenly as possibleover brownie layer. Sprinkle cake mixture over cherry layer. Continuebaking in a 350 degree oven about 50 minutes, or until top is goldenbrown and brownies and filling are set. Serve warm with whipped cream orice cream.

Source:"Cherry Marketing Institute"

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

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Per serving: 367 Calories (kcal); 18g Total Fat; (41% calories from fat); 3gProtein; 53g Carbohydrate; 20mg Cholesterol; 257mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 31/2 Other Carbohydrates

Nutr. Assoc. : 2377 0 0 0 5632 0 2555


Buffalo Chicken Pasta

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

Poultry


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Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound Mostaccioli, Penne or other medium pasta

shapes -- uncooked1 teaspoon paprika

1/2 teaspoon salt1/2 teaspoon garlic powder

1/2 teaspoon black pepper1 pound boneless, skinless chicken breasts -- cut into 1/2-inch

pieces2 teaspoons vegetable oil -- divided1 teaspoon hot sauce (1 to 2 teaspoons)1 cup sliced celery

1/2 cup chopped red onion1 cup low-fat mayonnaise

1/2 cup low-fat blue cheese salad dressing3/4 cup skim milk

2 tablespoons blue cheese -- crumbled

Prepare pasta according to package directions. While pasta is cooking,

combine paprika, salt, garlic powder and pepper; sprinkle over chicken,stirring to coat. Add 1 teaspoon oil to a large skillet and heat overmedium-high heat. Add chicken to skillet and saut over medium-high heat,stirring frequently, until chicken is golden brown and cooked through,about 4 minutes. Add hot sauce; cook 1 minute. Remove chicken fromskillet. Add remaining teaspoon of oil to skillet; add celery and onionand saut 2 minutes.

Combine mayonnaise, dressing and milk in a small bowl. Add to vegetablesin skillet. Add chicken. Stir constantly and cook over medium-low heatuntil thoroughly heated. When pasta is done, drain and return to pot. Addcontents of skillet to pot and mix well. Transfer to serving dish andsprinkle with cheese. Serve immediately.

Source:"National Pasta Association"

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

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Per serving: 411 Calories (kcal); 11g Total Fat; (25% calories from fat); 22gProtein; 54g Carbohydrate; 45mg Cholesterol; 564mg SodiumFood Exchanges: 3 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2Other Carbohydrates

NOTES : *Serve with additional hot sauce if desired.Nutr. Assoc. : 323 0 0 0 0 2314 0 20151 0 927180 0 25058 0 0


Bumpy Banana Dinosaurs

Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Breads Desserts


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Fleischmann's Yeast Snacks


1/2 cup wheat germ1/3 cup instant nonfat dry milk

3 tablespoons sugar1 teaspoon salt2 packages Fleischmann's Active Dry Yeast -- *see notes1 1/4 cups water2 tablespoons butter or margarine1 cup mashed ripe bananas -- about 2 bananas

1/3 cup finely chopped walnutsAll natural cooking spray

2 raisins1 egg white beaten with 1 tablespoon water

Combine 1 cup flour, wheat germ, dry milk, sugar, salt and yeast in largebowl. Heat water and butter until very warm (125 to 130 F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer,scraping bowl occasionally. Add banana and 1 cup flour; beat at high speed2 minutes, scraping bowl occasionally. Stir in walnuts and enoughremaining flour to make soft dough.

On lightly floured surface, knead until smooth and elastic, about 8 to 10minutes. Place in bowl coated with cooking spray. Spray top of dough withcooking spray. Cover; let rise in warm, draft-free place until doubled insize, about 45 minutes.

Punch dough down. Divide dough in half; reserve one half for second

dinosaur.

Stegosaurus: Divide dough half into two equal pieces. Shape one piece into8 4-inch half- circle. Place on baking sheet coated with PAM spray.Gently pull and stretch right corner of dough to form 3 1/2-inch head,tapering end. With sharp knife, make 1-inch cut at end of head to makemouth. Press raisin in head for eye. Gently pull and stretch left cornerof dough to form 6-inch tail, tapering end. Flatten tail slightly andcurve down to form "C". Remove 1/4 of remaining dough piece; divide into 2equal pieces and shape into two 4 1/2 1-inch rectangles. Place adjacentto body to make legs. Turn up ends to make "L" for feet. Make 2 cuts atthe end of each foot to form toes. Divide remaining dough into 3 equalpieces. Divide one in half; shape into 2 large triangles. Divide one into

4 pieces; shape into 4 medium triangles. Divide one into 6 pieces; shapeinto small triangles. Arrange triangles in a row along back of dinosaur,slightly overlapping, with large triangles at center and smaller trianglesat ends near head and tail. Repeat with reserved dough half to make seconddinosaur. Cover; let rise in warm, draft-free place until doubled in size,about 30 minutes.

Carefully redefine shape, if necessary. Brush with egg white mixture. Bakeat 350 F for 30 minutes or until done. Remove from baking sheets and coolon wire racks. Makes 2 dinosaurs.


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Tyrannosaurus Rex: Remove 3/4 of dough half to form 10 4-inch oval.Place diagonally on baking sheet coated with cooking spray. Gently pulland stretch top of oval to form round, 3-inch diameter head; taper one endto form mouth. Pinch bottom of head to define neck. With sharp knife, make1-inch cut at mouth; open slightly. Press raisin in head for eye. Gentlypull and stretch bottom end of oval to form 6-inch tail; taper end andcurve up to form "C". Remove 1/4 of remaining dough and divide into 2pieces; form into two 5 1-inch strips for arms. Place arms on body below

head and curve down slightly to form hands. With sharp knife, make 2(1/2-inch) cuts for fingers. Divide remaining dough into 2 pieces; forminto two 6 1 1/2-inch strips. Place one strip underneath body, belowarms; place one strip on top of body below the first strip for legs. Turnup ends to make "L" for feet. With sharp knife, make 2 (1/2-inch) cuts ineach foot for toes. Spread toes slightly.

Repeat with reserved dough half to make second dinosaur. Cover; let risein warm, draft-free place until doubled in size, about 30 minutes.

Carefully redefine shape if necessary. Brush with egg white mixture. Bakeat 350 F for 30 minutes or until done. Remove from baking sheets and coolon wire racks.



Yield:"2 Dinosaurs"

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Per serving: 254 Calories (kcal); 4g Total Fat; (13% calories from fat); 7gProtein; 50g Carbohydrate; 4mg Cholesterol; 164mg SodiumFood Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 0

Other Carbohydrates

NOTES : *To save up to 50% rising time use Fleischmann's Rapid RiseYeast. Follow directions except reduce first rising: cover kneadeddough and let rest on floured surface 10 minutes. Proceed withrecipe.

Nutr. Assoc. : 14 0 4234 0 0 26366 0 0 4111 20187 0 0 3231 0 0


Camp Cook's Casserole

Recipe By :Serving Size : 5 Preparation Time :0:00Categories : Beef One Dish Meal

Texas Beef Council

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 1/4 pounds lean ground beef -- crumbled

1/2 cup onion -- chopped3 tablespoons dry taco seasoning mix14 1/2 ounces Mexican tomatoes (discard 2 tablespoons


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liquid) -- chopped2 15-ounce cans pinto beans

1/3 cup ripe olives -- sliced3 tablespoons fresh parsley -- chopped4 ounces Monterey jack cheese -- shredded1 can cornbread twists1 egg yolk -- slightly beaten1 tablespoon water

Saut beef and onion in a 12" cast-iron skillet over medium heat; drain.

Add taco seasoning, tomatoes, beans, olives and parsley. Sprinkle withcheese.

Twist cornbread strips while shaping in lattice pattern over mixture,making sure strips adhere to sides of dish. Brush twists with mixture ofegg and water.

Bake at 350 F for 15 minutes, or until lightly browned.

Source:

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

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Nutr. Assoc. : 9018 0 5242 351 26002 0 0 0 5698 0 0


Canadian Bacon Pizza


Pizza Pork


-------- ------------ --------------------------------1 tablespoon vegetable oil

1/3 cup chopped green pepper1/2 cup chopped onion

1 clove garlic -- minced2 tablespoons chopped fresh parsley1 10 3/4-ounce can tomato pur e1 teaspoon sugar

3/4 teaspoon dried whole oregano1/4 teaspoon salt1/4 teaspoon pepper


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1 Packaged pizza crust for 12-inch pizza2 cups shredded Mozzarella cheese1 cup shredded Cheddar cheese1 pound ground pork

OR1 pound bulk pork sausage

1/4 cup chopped onion6 ounces Canadian-style bacon

6 fresh mushrooms -- sliced (6 to 8 mushrooms)1 green pepper -- sliced into rings

1/4 cup chopped red pepper

Heat oil in a heavy skillet over medium heat. Add green pepper, onion,garlic and parsley; cook, stirring frequently until tender. Add the next 5ingredients. Bring to a boil; reduce heat and simmer about 30 minutes,stirring occasionally.

Spread sauce over pizza crust, leaving a 1/2-inch border around edges.Combine cheeses; sprinkle half of cheese over pizza sauce.

Combine ground pork and 1/4 cup chopped onion in a skillet; cook over

medium heat until meat is browned, stirring to crumble. Drain well onpaper toweling. Spoon half of pork mixture onto pizza.

Layer Canadian-style bacon, mushroom slices and green pepper rings on topof pizza. Sprinkle with the remaining ground pork and chopped red pepper.Bake in a 450 F oven for 10 minutes. Top with the remaining shreddedcheese and bake an additional 10 minutes.



T(Cooking Time):

"0:20"

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Per serving: 1059 Calories (kcal); 60g Total Fat; (50% calories from fat); 62gProtein; 69g Carbohydrate; 183mg Cholesterol; 2115mg SodiumFood Exchanges: 3 1/2 Grain(Starch); 9 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 8 Fat;0 Other Carbohydrates

Nutr. Assoc. : 0 20088 0 0 0 0 0 0 0 0 956 0 0 0 0 2130706543 0 243 0 020164


Candy Bar Cookies

Recipe By :Serving Size : 24 Preparation Time :0:00Categories : Chocolate Manufacturers Assn. Cookies/ Bars/ Brownies



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-------- ------------ --------------------------------1 1/4 cups all-purpose flour

3/4 teaspoon baking powder1/4 teaspoon salt1/2 cup unsalted butter (1 stick) -- softened1/2 cup sugar

1 large egg1 teaspoon vanilla extract

1 cup chocolate-covered candy bars (5 to 6ounces) -- cut into 1/2-inch pieces

Preheat oven to 325 F.

Sift flour, baking powder and salt. Set aside. In large bowl using anelectric mixer, beat butter and sugar on medium speed and until mixturelooks fluffy and smooth, about 30 seconds. Mix in egg and vanilla extract.Stop the mixer and scrape bowl with rubber spatula once during thismixing. Decrease speed to low and add flour mixture, mixing just untilflour is incorporated. Gently mix in candy bar pieces.

Drop batter by large tablespoons on baking sheets. Bake 15 minutes, untiltops of cookies are light golden. Reverse baking sheets from top to bottomand front to back after 7 minutes to ensure even baking.

Cool cookies 1 minute on baking sheets. Remove while warm to preventsticking. Cool on wire racks.

Source:"Chocolate Manufacturers Association"

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

Yield:"24 cookies"

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

Per serving: 123 Calories (kcal); 6g Total Fat; (44% calories from fat); 1gProtein; 16g Carbohydrate; 19mg Cholesterol; 46mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2Other Carbohydrates

NOTES : These not-too-sweet butter cookies are filled with chunks of candybars that melt into the cookies as they bake. Vary the flavor ofthe cookies by changing the candy bar.

Nutr. Assoc. : 0 0 0 1553 0 0 0 904072 0


Candy Mice

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



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-------- ------------ --------------------------------1 large mixing bowl1 fork4 tablespoons evaporated milk3 cups confectioners' sugar

Black or red string licorice

Measure evaporated milk into the mixing bowl. Mix confectioners' sugar

slowly into the milk using the fork until all the sugar has been added.

Knead it with your hands until the mixture becomes smooth and easy tohandle.

Shape mixture to resemble mice. Use licorice for whiskers and eyes. Youcan also add a few drops of food coloring to change the color of yourmice.

Makes approximately 10 small mice.

Description:"This is a fun activity for kids."

Source:"Chocolate Manufacturers Association"

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

Yield:"10 mice"

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Per serving: 149 Calories (kcal); 1g Total Fat; (3% calories from fat); traceProtein; 36g Carbohydrate; 2mg Cholesterol; 7mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 1/2Other Carbohydrates

Nutr. Assoc. : 0 0 0 2788 3922


Caramel Apple Pork Chops


Pork

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

Vegetable oil2 tablespoons brown sugar

1/4 teaspoon salt1/4 teaspoon pepper1/8 teaspoon ground mace1/8 teaspoon ground nutmeg

2 tablespoons butter


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2 medium tart red apples -- cored and sliced into 1/2-inch wedges3 tablespoons chopped pecans

Heat a large heavy skillet over medium-high heat. Brush chops lightly withoil and cook for 5-6 minutes, turning occasionally, until evenly brownedon both sides. Remove chops to a serving platter; keep warm.

In a small bowl combine brown sugar, salt, pepper, mace and nutmeg. Add

butter to skillet; stir in brown sugar mixture and apples. Cover and cookfor 3-4 minutes or just until apples are tender. Remove apples with aslotted spoon and arrange on top of pork chops; keep warm.

Continue cooking mixture in skillet, uncovered, until sauce thickensslightly. Spoon the sauce over the apples and chops. Sprinkle with pecans.



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

Per serving: 288 Calories (kcal); 16g Total Fat; (50% calories from fat); 22gProtein; 14g Carbohydrate; 82mg Cholesterol; 247mg SodiumFood Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1/2Other Carbohydrates

Nutr. Assoc. : 5788 0 0 0 0 0 0 0 5260 0


Caramel Candy Popcorn Balls

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Candies Monitor Sugar


1/2 cup Big Chief brown sugar1/4 cup water

1 tablespoon whole milk4 cups popped corn

Dissolve Big Chief brown sugar in water. Stir and bring to boil. Once BigChief brown sugar dissolves, stop stirring and boil for another 5 minutes(mixture will begin to thicken). Remove from heat and stir in milk. Coolto room temperature. Pour over popcorn. Spray hands with nonstick cookingspray and form balls.

Description:"Big Chief Brown Sugar, water, milk, and popcorn is all it takes!"

Source:"Monitor Sugar"

S(Internet address):


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"http://www.monitorsugar.com/"Yield:"8 Popcorn Balls"

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Per serving: 63 Calories (kcal); 2g Total Fat; (22% calories from fat); 1gProtein; 12g Carbohydrate; trace Cholesterol; 53mg Sodium

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

Nutr. Assoc. : 0 0 0 1155


Caramel Honey Apples


Categories : Candies FruitThe National Honey Board

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup packed brown sugar

1/2 cup butter or margarine1/2 cup honey1/4 cup heavy cream1/4 teaspoon ground cinnamon1/3 cup chopped nuts

6 small apples with sticks (4 to 6 oz. each)

Combine all ingredients except apples and nuts in 2-quart saucepan. Cookover medium-high heat to 265 F; stir constantly. Remove from heat. Cool 5minutes. Holding apple by stick, roll in hot honey mixture to coat; rollbottom of apple in nuts if desired. Place on waxed paper squares to cool.Repeat with remaining apples.

Makes 5 to 6 apples.



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Per serving: 524 Calories (kcal); 24g Total Fat; (39% calories from fat); 2gProtein; 82g Carbohydrate; 55mg Cholesterol; 176mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 4 1/2 Fat;4 Other Carbohydrates

Nutr. Assoc. : 0 222 0 720 0 0 30


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Caramel-Nut Popcorn Crunch

Recipe By :Serving Size : 10 Preparation Time :0:00Categories : Candies The Popcorn Institute

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 1/2 quarts popped popcorn1 cup pecans

1/2 cup butter1/2 teaspoon baking soda

1 cup brown sugar1/4 cup light corn syrup1/2 teaspoon salt

Spread popped popcorn and nuts in a large shallow pan and place in apreheated 250-degree Fahrenheit oven.

Combine butter, brown sugar, syrup and salt in a saucepan. Cook overmedium heat, stirring until sugar dissolves. Wash sugar from sides of panwith a wet brush. Boil until mixture reaches 248 degrees (firm ball stageon candy thermometer), about 5 minutes.

Remove from heat and stir in soda. Pour mixture over corn and nuts,stirring gently to coat. Return glazed popcorn and nut mixture to oven andbake 45 minutes, stirring every 15 minutes. When cooled, pack in airtighttins.

Source:"The Popcorn Institute"

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

Yield:"2 1/2 Quarts"

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Per serving: 262 Calories (kcal); 17g Total Fat; (55% calories from fat); 2gProtein; 29g Carbohydrate; 25mg Cholesterol; 279mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 11/2 Other Carbohydrates

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


Carrot Date Loaf


Snacks


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1/4 cup firmly packed light brown sugar1 teaspoon salt1 teaspoon ground cinnamon

3/4 teaspoon ground allspice

2 packages Fleischmann's Active Dry or Rapid RiseYeast

1 cup water1/3 cup milk

2 tablespoons butter or margarine1 egg -- at room temperature

3/4 cup grated carrots1/2 cup chopped dates or pitted dates -- snipped

1 cup whole wheat flour2 celery stems with leaves

In large bowl, combine 1 1/2 cups all-purpose flour, sugar, salt,cinnamon, allspice and undissolved yeast.

Heat water, milk and butter to 120 to 130 F. Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed ofelectric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour;beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stirin carrots, dates, whole wheat flour and enough additional all-purposeflour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 4 to 5minutes. Cover; let rest 20 minutes (10 minutes for Rapid Rise Yeast).

Divide dough in half. Roll each half to 12 12 10-inch triangle. Roll up from one 12-inch side into loaf, tapering one end to make carrot shape.

Pinch seams and ends to seal. Place seam side down on greased bakingsheet. With sharp knife, make 4 diagonal slashes on top of each loaf.Cover; let rise until doubled in size, about 30 minutes.

Bake at 375 F for 30 minutes or until done. Remove from sheet and cool onwire racks.



Yield:"1 loaf"


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Per serving: 238 Calories (kcal); 3g Total Fat; (11% calories from fat); 7gProtein; 47g Carbohydrate; 22mg Cholesterol; 212mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat;1/2 Other Carbohydrates

NOTES : To serve, place celery stem at wide end of each loaf to make top


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of carrot.Nutr. Assoc. : 14 0 0 0 0 26366 0 0 0 0 0 2662 0 2130706543


Cheese "Steak" Pizza

Recipe By :Serving Size : 8 Preparation Time :0:30Categories : Beef Main Dish

Pizza Texas Beef Council

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound ground beef1 small green or red bell pepper -- thin strips1 small onion (separated into rings) -- thinly sliced16 ounces Italian bread shell (approximately 12"

diameter)

2 cups low-moisture part-skim Mozzarella cheese -- shredded

Heat oven to 400 F. In large skillet, brown ground beef over medium heat 6minutes. Add bell pepper and onion; cook 3 to 4 minutes or until beef isno longer pink and vegetables are crisp-tender. Season with 3/4 teaspoonsalt and 1/2 teaspoon pepper.

Place bread shell on baking sheet. Remove beef and vegetables from skilletwith slotted spoon; arrange on top of bread shell. Sprinkle with cheese.Bake 8 to 10 minutes or until cheese is melted; cut into 8 wedges.

Source:"The Texas Beef Council"

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

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Per serving: 413 Calories (kcal); 23g Total Fat; (50% calories from fat); 23gProtein; 28g Carbohydrate; 63mg Cholesterol; 487mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 2236 26410 956 921


Cheese and Sausage Pan Pizza

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Fleischmann's Yeast Pizza



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-------- ------------ --------------------------------DOUGH

3 cups all-purpose flour (3 to 3 1/2 cups)1 package Fleischmann's Rapid Rise Yeast

3/4 teaspoon salt1 cup very warm water (125 to 130 F) 2 tablespoons olive or vegetable oil

All natural no-stick cooking spray

Cornmeal

FILLING3 14 1/2-ounce cans whole Italian tomatoes -- drained3 cups grated Mozzarella cheese1 1/2 pounds reduced fat sausage1 1/2 teaspoons oregano leaves -- crushed1 1/2 teaspoons fennel seeds -- crushed

1/4 cup grated Parmesan cheese

Make dough: In large bowl, combine 2 cups flour, undissolved yeast andsalt. Stir water and oil into dry ingredients. Stir in enough remainingflour to make soft dough. On lightly floured surface, knead until smooth

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

Spray 14- 2-inch deep-dish pizza pan or two 9-inch round cake pans withcooking spray; sprinkle with cornmeal. On lightly floured surface, rollpizza dough to one 16-inch circle to fit large pan or to two 12-inchcircles to fit cake pans. Press dough on bottom and 1 1/2 inches upside(s) of pan(s).

Make filling: Coarsely chop tomatoes; drain well and squeeze to removeexcess moisture. Set aside. Evenly sprinkle Mozzarella cheese on bottom ofdough-lined pan(s). Crumble sausage over cheese. Top with tomatoes,oregano, fennel and Parmesan cheese.

Place pizza(s) in preheated 500 F oven. Immediately reduce heat to 400 F. Bake for 40 to 50 minutes or until crust is golden brown and sausage iscooked through. Remove from oven; cool on wire rack for 10 minutes beforeserving.

Makes 1 (14-inch) or 2 (9-inch) deep-dish pizzas



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Nutr. Assoc. : 0 14 26366 0 3728 986 0 0 0 0 2470 26153 26498 1016 0 0


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Cheese and Wiener Burritos

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Burrito Tortilla Industry Association

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------8 (6-inch) flour tortillas8 wieners8 ounces shredded Cheddar cheese

1/2 cup sliced green onions1/2 cup taco sauce

Heat wieners as directed on package. Heat tortillas. Place 1 hot wiener onlower third of each tortilla. Sprinkle each wiener with 1/4 cup of thecheese, about 1 tablespoon of green onions and about 1 tablespoon tacosauce. Fold in sides and roll up.

Grill on foil-lined grate over medium heat for 2 to 3 minutes or untilcheese is melted. Serve immediately with additional taco sauce.

Source:"The Tortilla Industry Association"

S(Internet address):"http://www.tortilla-info.com/"

Yield:"8 burritos"

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Per serving: 327 Calories (kcal); 20g Total Fat; (54% calories from fat); 17gProtein; 20g Carbohydrate; 78mg Cholesterol; 1036mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0Other Carbohydrates

Nutr. Assoc. : 1664 3725 0 0 0


Cheese Nut Halibut

Recipe By :Margie, Juneau, AlaskaServing Size : 6 Preparation Time :0:00Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

Main Dish


1/2 cup butter or margarine4 pounds halibut1 1/2 teaspoons garlic powder

1/2 teaspoon dill


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1 1/2 cups shredded Cheddar cheeseSlivered almonds -- for garnish

Take a 13 9 2" baking dish. Melt 1/2 cup butter in the dish. Put the halibut on top of the melted butter, sprinkle with garlic powder and dill.Spread 11/2 cups shredded cheese on top of the halibut.

Garnish with nuts, chopped or slivered. Bake at 350 for 45 minutes or

until fish can be separated easily with a fork.

Source:"Alaska Seafood Marketing Institute"

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


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Food Exchanges: 0 Grain(Starch); 10 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0


Cheesy Ham and Macaroni


Categories : Main Dish Nat. Pork Producers CouncilPork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 1.8-ounce package white sauce mix*2 cups milk

1/2 cup grated Parmesan cheese (2 ounces)1/2 cup American cheese (2 ounces) -- cubed1/8 teaspoon ground pepper

1 7-ounce package macaroni -- cooked according to package directions,drained1 1/2 cups cubed full-cooked ham (use leftover ham if

available)1 cup frozen green peas -- thawed (optional)

In a large saucepan stir together white sauce mix and milk. Followingpackage directions, cook until thickened.

Stir in cheeses and pepper. Add macaroni, ham and peas and cook, stirringuntil heated through. Serve hot.



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

Per serving: 358 Calories (kcal); 14g Total Fat; (35% calories from fat); 20gProtein; 38g Carbohydrate; 45mg Cholesterol; 1062mg SodiumFood Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;

0 Other Carbohydrates

NOTES : *If you want to make a white sauce from scratch, melt 3tablespoons butter in a sauce pan. Stir in 1/4 cup flour and cookuntil mixture bubbles. Stir in 2 cups milk and cook, stirringuntil thickened.

Nutr. Assoc. : 5550 0 3562 20 0 0 2819 0


Cherry Chewbilees

Recipe By :Serving Size : 27 Preparation Time :0:00Categories : Cherry Marketing Institute Cookies/ Bars/ Brownies

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup margarine -- softened

3/4 cup granulated sugar3/4 cup firmly packed brown sugar

2 eggs1 teaspoon vanilla extract2 1/4 cups all-purpose flour

1 teaspoon baking soda1 2/3 cups coarsely chopped white chocolate

OR1 2/3 cups vanilla milk chips1 1/2 cups dried tart cherries1 cup cashews -- coarsely chopped

Combine margarine, granulated sugar, brown sugar, eggs and vanilla in alarge mixing bowl. Beat with an electric mixer on medium speed untilthoroughly mixed.

Combine flour and baking soda; gradually add flour mixture to buttermixture. Stir in white chocolate, dried cherries and cashews. Drop by

rounded tablespoonfuls onto ungreased baking sheets.

Bake in a preheated 350 degree oven 10 to 12 minutes, or until lightgolden brown. Do not overbake. Let cool on wire racks; store in a tightlycovered container. These cookies freeze well.

Description:"Beyond ordinary, try these cookies made with extraordinary driedcherries!"



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Yield:"4 1/2 Dozen"

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Protein; 28g Carbohydrate; 14mg Cholesterol; 134mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1Other Carbohydrates

Nutr. Assoc. : 0 0 0 3218 0 0 0 2130706543 0 0 26525 0


Cherry Chip Cookies

Recipe By :

Serving Size : 27 Preparation Time :0:00Categories : Cherry Marketing Institute Cookies/ Bars/ Brownies

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup butter or margarine -- softened

3/4 cup granulated sugar3/4 cup firmly packed brown sugar

1 teaspoon vanilla extract2 eggs2 1/4 cups all-purpose flour1 teaspoon baking soda

1 10-ounce package vanilla milk chips (about 1 2/3 cups)1 cup broken, salted cashews1 1/2 cups dried tart cherries

In a large mixer bowl, combine butter, granulated sugar, brown sugar,vanilla and eggs. Mix with electric mixer on medium speed until thoroughlycombined. Combine flour and soda; gradually add flour mixture to buttermixture. Stir in vanilla milk chips, cashews and dried cherries. Drop byrounded tablespoonfuls on ungreased baking sheets.

Bake in a preheated 375 degree oven 12 to 15 minutes, or until lightgolden brown. Cool on wire racks and store in an airtight container.



Yield:"4 1/2 dozen"

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

Nutr. Assoc. : 0 0 0 0 3218 0 0 927 2505 26525


Cherry Chocolate Blowout

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Cherry Marketing Institute Desserts

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 21 1/2-ounce package brownie mix1 21-ounce can cherry filling and topping

1/3 cup hot fudge topping -- slightly warm

2 tablespoons chopped peanuts

Prepare brownie mix according to package directions. Divide batter between2 greased 13 9 2-inch baking pans; spread batter evenly. Bake in a preheated 350 oven 15 to 20 minutes, or until brownies are done. Do notoverbake. Let cool.

Cut one pan of brownies into 1/2-inch cubes. Spread cherry filling evenlyover remaining pan of brownies. Sprinkle brownie cubes over cherryfilling. Drizzle fudge topping over brownie cubes. Sprinkle with peanuts.Cut into squares.

Serving size: 1 (3-inch) square

Description:"Even the kids can help prepare this easy dessert."



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Per serving: 317 Calories (kcal); 9g Total Fat; (25% calories from fat); 3gProtein; 59g Carbohydrate; 0mg Cholesterol; 172mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 4

Other Carbohydrates

Nutr. Assoc. : 2377 2555 0 0


Cherry Cupcakes

Recipe By :


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Serving Size : 24 Preparation Time :0:00Categories : Cakes Cherry Marketing Institute

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 18 3/4-ounce package chocolate cake mix3 eggs

1 1/3 cups water1/2 cup vegetable oil

1 21-ounce can cherry pie filling and topping1 16-ounce can vanilla frosting

Prepare cake mix according to package directions, adding eggs, water andoil. Pour batter into 24 paper-lined muffin-pan cups, filling two-thirdsfull.

Remove 24 cherries from cherry filling; set aside. Spoon a generousteaspoon of remaining cherry filling onto the center of each cupcake.

Bake at in a preheated 350 degree oven 20 to 25 minutes. Cools in pans on

wire rack for 10 minutes. Remove from pan. Let cool completely. Frost eachcupcake with vanilla frosting. Garnish each cupcake with reservedcherries.

Description:"These taste treats are a natural for school parties or tailgatecelebrations."


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

Yield:"24 cupcakes"

T(Bake time):"0:25"

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Per serving: 251 Calories (kcal); 12g Total Fat; (40% calories from fat); 2gProtein; 37g Carbohydrate; 23mg Cholesterol; 209mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 21/2 Other Carbohydrates

Nutr. Assoc. : 0 3218 0 0 2555 0


Cherry Peanut Pizzaz

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Appetizers/ Snacks Cherry Marketing Institute



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-------- ------------ --------------------------------2 cups lightly salted peanuts1 cup dried tart cherries2 tablespoons Worcestershire sauce

1/2 teaspoon garlic powder1/2 teaspoon seasoned salt -- or to taste1/2 teaspoon ground cumin1/4 teaspoon ground red pepper (cayenne pepper) -- or to taste

Vegetable oil

Combine peanuts and cherries in a medium bowl. In a small bowl, combineWorcestershire sauce, garlic powder, seasoned salt, cumin and red pepper;mix well. Pour over peanut mixture; stir to coat.

Heat 1 or 2 teaspoons of oil in a large skillet over medium heat. Addpeanut mixture. Cook, stirring constantly, 3 to 4 minutes, or untilpeanuts are light brown. Do not allow mixture to burn. Add more oil, ifneeded. Remove from heat. Spread on waxed paper or aluminum foil to cool.Store in a tightly covered container.

Description:

"This is an easy-to-prepare snack, perfect for holiday parties or giftgiving."


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

Yield:"3 cups"

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Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 4Fat; 0 Other Carbohydrates

Nutr. Assoc. : 4405 26525 0 0 0 0 2514 0


Chewy Chocolate Hazelnut Cookies


Categories : Cookies/ Bars/ Brownies Dundee HazelnutsThe Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 1/4 cups butter or margarine -- softened

1/3 cup vegetable oil1 1/4 cups brown sugar1 1/4 cups white sugar2 large eggs2 1/2 teaspoons vanilla extract


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1 3/4 cups all-purpose flour3/4 cup whole wheat flour

1 cup cocoa1 1/2 teaspoons baking soda

1/2 teaspoon salt2 1/2 cups roasted and chopped Oregon hazelnuts

In a mixing bowl, cream butter, oil and sugars until light and fluffy,

about 2 minutes. Beat in eggs and vanilla. In separate bowl, combineflours, cocoa, baking soda and salt. Gradually blend into creamed mixture.Stir in hazelnuts. Drop by tablespoons onto ungreased baking sheet. Bakein a 350 degree oven for 8 to 9 minutes. (Do not overbake; cookies will besoft.) Cool slightly before removing from sheet.

Source:"Dundee Hazelnuts & The Oregon Hazelnut Industry"

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

Yield:"4 dozen cookes"

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Per serving: 333 Calories (kcal); 23g Total Fat; (58% calories from fat); 5gProtein; 32g Carbohydrate; 41mg Cholesterol; 230mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 1Other Carbohydrates

Nutr. Assoc. : 0 0 0 1440 3218 0 0 0 0 0 0 3677


Chicken and Bean Baked Tortillas

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Main Dish Ontario White Bean Producers

Poultry Wrap Recipes

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 cups cooked white pea beans2 cups diced cooked chicken breast meat -- * see note1 cup medium or hot chunky salsa

1 1/2 cup grated cheddar cheeseOR

1 1/2 cups grated Monterey Jack cheese6 (10-inch) flour tortillas

In a medium bowl, combine the cooked beans, diced chicken, salsa andcheese. Divide mixture between 6 tortillas, placing mixture on the bottomhalf of the tortilla. Begin to roll (cabbage roll style), tucking in thesides as you go. Place seam side down on a nonstick cookie sheet. Bake ina preheated 400 F (200 C) oven for 10-15 minutes or until golden and crispy. Serve with a dollop of light sour cream (optional).


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Source:"Ontario White Bean Producers"

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

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Per serving: 560 Calories (kcal); 19g Total Fat; (30% calories from fat); 39gProtein; 58g Carbohydrate; 79mg Cholesterol; 732mg SodiumFood Exchanges: 3 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0Other Carbohydrates

NOTES : *smoked chicken or turkey works well

Alternative: Add finely chopped jalape os, minced garlic or greenonions for spicier tortillas.

An excellent source of Niacin, Folate, Phosphorus & Magnesium.

A good source of Vitamin B6, Vitamin B12, Iron, Calcium & Zinc.A high source of dietary fibre.

____________________

Ontario White Bean Producers4206 Raney CrescentLondon, Ontario N6L 1C3 CanadaTel: (519) 652-3566Fax: (519) 652-9607E-mail: [email protected]

Nutr. Assoc. : 5513 2806 1325 2130706543 0 26152 3310


Chicken Tortilla Casserole

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

Rag

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 1/2 pounds boneless chicken breasts -- sliced in thick strips1 tablespoon vegetable oil

2 cloves garlic -- minced1 medium onion -- chopped1 jar Chicken Tonight Cooking Sauce for Chicken

Cacciatore1 2 1/4-ounce can sliced black olives -- drained1 4-ounce can mild green chilies -- drained and chopped1 9-ounce package frozen corn niblets1 tablespoon chili powder1 teaspoon oregano2 cups crushed tortilla chips2 cups shredded Cheddar cheese


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Preheat oven to 375 degrees F.

In a large skillet, thoroughly brown chicken strips in vegetable oil;drain fat. Add garlic and onion; saut until tender. Add sauce, olives,chilies, corn, chili powder and oregano. Simmer, covered, 15 minutes,stirring occasionally.

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