Southern Living Recipes

* Exported from MasterCook *
1-2-3 Blackberry Sherbet
Recipe By :Arlene P. Rogers; Louisville, KY

Serving Size : 0 Preparation Time :0:00
Categories : Desserts Ices/Sorbets
Amount Measure Ingredient -- Preparation Method

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4 cups fresh blackberries -- see * Note
2 cups sugar
2 cups buttermilk
Blackberries -- for garnish
Fresh mint sprigs -- for garnish
* Note; Two (14-ounce) packages frozen blackberries, thawed, may be

substituted for fresh blackberries.
Stir together blackberries and sugar in a bowl; let stand 30 minutes.
Process blackberry mixture in a food processor or blender until smooth,

stopping to scrape down sides. Pour through a fine wire-mesh strainer
into a 9-inch square pan, discarding solids; stir in buttermilk. Cover
and freeze 8 hours.
Break frozen mixture into chunks, and place in bowl; beat at medium speed
with an electric mixer until smooth. Return to pan; cover and freeze 3
hours or until firm. Garnish, if desired.
This recipe yields 1 quart.
Source:
"Southern Living Magazine, date unknown"
S(Formatted for MC6):
"07-06-2001 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 quart"
- - - - - - - - - - - - - - - - - - -
Per serving: 1746 Calories (kcal); 4g Total Fat; (2% calories from fat); 16g
Protein; 423g Carbohydrate; 17mg Cholesterol; 518mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 27
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
Almond Chicken
Recipe By :Mildred Sherrer; Bay City, TX

Categories : Chicken Main Dish
Poultry

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1/3 cup lemon juice
3 tablespoons Dijon mustard
2 garlic cloves -- minced
1 tablespoon olive oil
1/2 teaspoon freshly-ground white pepper
4 skinned boned chicken breast halves
1 teaspoon olive oil
2 cups reduced-sodium fat-free chicken broth
1 teaspoon cornstarch
1 tablespoon water
3 tablespoons orange marmalade
1 tablespoon light margarine
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
1/4 teaspoon dried crushed red pepper
2 tablespoons chopped fresh parsley
1/4 cup sliced almonds -- toasted
Whisk together first 5 ingredients. Place in a shallow dish, reserving

1/4 cup mixture. Add chicken to dish; cover and chill 1 hour. Remove
chicken from marinade; discard marinade.
Cook chicken in 1 teaspoon hot oil in a skillet over medium-high heat 8

minutes on each side or until done. Remove chicken, reserving drippings
in skillet.
Add reserved 1/4 cup marinade mixture and chicken broth, stirring to
remove bits from bottom of skillet. Stir together cornstarch and water;
add to broth mixture. Bring to a boil; cook, stirring constantly, 1
minute.
Stir in marmalade and next 4 ingredients. Return chicken to skillet;

spoon sauce over chicken. Sprinkle with parsley and almonds.
This recipe yields 4 servings.
Per serving: Calories 264 (43% from fat); Fat 12.5g (sat 1.6g, mono
7.1g, poly 2.2g); Protein 28g; Carb 7g; Fiber 1.1g; Chol 66mg; Iron
1.4mg; Sodium 723mg; Calc 48mg.
Source:
"Southern Living Magazine, January 2001"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Almond-Citrus Salad
Recipe By :n/a
Categories : Salads/Dressings

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2/3 cup vegetable oil
2 teaspoons grated grapefruit rind
1/2 cup fresh grapefruit juice
1 envelope Italian salad dressing mix - (0.7 oz)
3 grapefruits -- peeled, sectioned
4 oranges -- peeled, sectioned
1 package baby spinach - (6 oz)
1 package mixed salad greens - (14 oz)
2 celery ribs -- sliced
1 green bell pepper -- chopped
2 avocados -- (optional),peeled
and sliced
=== SWEET-AND-SPICY ALMONDS ===
1 cup sliced almonds or pecan pieces
1 tablespoon butter or margarine -- melted
1 1/2 teaspoons sugar
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1 pinch salt
Whisk together first 4 ingredients; chill, if desired.
Combine grapefruit, next 5 ingredients, and, if desired, avocado in a

large bowl. Add dressing, tossing to coat. Sprinkle with Sweet-and-Spicy
Almonds.
For Sweet-and-Spicy Almonds: Stir together almonds and butter in a small

bowl. Combine sugar and remaining ingredients; sprinkle over almonds,
tossing to coat. Spread on a lightly greased baking sheet. Bake at 325
degrees, stirring occasionally, for 15 minutes. Cool. (Makes 1 cup)
Source:
"Southern Living Magazine, February 2001"
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Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 4 1/2 Fat; 0
Other Carbohydrates
NOTES : Recipe from the 1996 Recipe Hall of Fame
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Amaretto-Walnut Brownies
Recipe By :Tina Hoover; Olathe, KS

Categories : Desserts

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1 cup coarsely-chopped walnuts -- toasted
1/2 cup almond liqueur
1 cup butter
8 unsweetened chocolate squares - (1 oz ea)
5 large eggs
3 1/3 cups sugar
1/3 cup Swiss mocha instant coffee mix
1 tablespoon vanilla extract
1 2/3 cups all-purpose flour
1/8 teaspoon salt
Toasted walnut halves -- for garnish
Soak chopped walnuts in liqueur 4 to 6 hours. Drain, discarding liqueur.
Melt butter and chocolate in a heavy saucepan over low heat.
Beat eggs, sugar, and Swiss mocha at medium-high speed with an electric
mixer 8 minutes. Gradually add chocolate mixture, beating at low speed
until blended. Gradually add vanilla, flour, and salt, beating until
blended. Stir in chopped walnuts.
Pour into a lightly greased aluminum foil-lined 13- by 9-inch pan. Bake
at 350 degrees for 30 to 35 minutes. Cool on a wire rack. Cut into
squares. Garnish, if desired.
This recipe yields 15 brownies.
Comments: For testing purposes only, we used International Coffees Suisse

Mocha.
Source:
"Southern Living Magazine, December 1999"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;
3 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
An Apple-A-Day Pork Chops
Recipe By :Mary Grace Ellis; Delmar, MD

Categories : Main Dish Pork

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6 boneless pork loin chops - (4 oz ea)
Vegetable cooking spray
1 tablespoon dried rosemary - (to 1 1/2)
1/2 teaspoon salt - (to 3/4)
1/2 teaspoon freshly-ground black pepper - (to 3/4)
1 medium Red Delicious apple -- peeled, chopped
1/2 cup golden raisins
1/2 cup currants
2 teaspoons olive oil
3/4 cup Marsala wine or apple cider
=== GARNISHES ===
Rosemary sprig
Apple slices
Coat both sides of pork chops evenly with cooking spray. Combine
rosemary, salt, and pepper. Rub mixture evenly on both sides of pork; set
aside.
Cook apple, raisins, and currants in hot oil in a large skillet over
medium-high heat, stirring often, 5 minutes. Add 1/4 cup wine, stirring
constantly, until most liquid is evaporated. Add remaining wine, and cook
15 minutes or until mixture is thickened.
Cook pork chops in a large skillet coated with cooking spray over
medium-high heat 5 minutes on each side or until done. Top with apple
mixture. Garnish, if desired.
Per serving: Calories 286 (34% from fat); Fat 10.9g (sat 3.3g, mono 5g,
poly 1.1g); Protein 24.5g; Carb 23g; Fiber 1.4g; Chol 68mg; Iron
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Anchorage Country Store Whole Wheat Bread
Recipe By :Marjorie Rosenberger Pierce; Louisville, KY

Categories : Breads/Rolls

-------- ------------ --------------------------------
4 cups whole wheat flour -- divided
1/2 cup instant nonfat dry milk powder
1 tablespoon salt
2 envelopes active dry yeast - (1/4 oz)
3 cups water -- divided
1/2 cup honey
2 tablespoons butter or margarine
2 cups all-purpose flour - (to 3)
Note: Equal amounts of whole wheat and all-purpose flour may be used.
Beat 3 cups whole wheat flour, dry milk powder, salt, and yeast at low
speed with a heavy-duty electric mixer until combined.
Bring 2 cups water to a boil over medium heat; add honey and butter,
stirring until butter melts. Remove from heat, and stir in 1 cup cold
water. (Mixture will register about 120 degrees.) Add honey mixture to
flour mixture, beating at low speed 1 minute. Increase speed to medium,
and beat 2 more minutes. Gradually add remaining wheat flour and enough
all-purpose flour to make a soft dough.
Turn dough out onto a well-floured surface, and knead until smooth and
elastic (about 5 minutes). Place in a well-greased bowl, turning to
grease top. Cover and let rise in a warm place (85 degrees), free from
drafts, 1 hour or until doubled in bulk.
Punch dough down, and divide into 2 equal portions. Roll each portion
into a 15- by 10-inch rectangle. Roll each up jellyroll fashion,
beginning with short end. Fold ends under, and place each, seam-side
down, in a 9- by 5-inch loafpan. Cover and let rise in a warm place (85
degrees), free from drafts, 45 minutes or until doubled in bulk.
Bake at 375 degrees for 40 to 45 minutes, shielding with aluminum foil

after 25 minutes to prevent excessive browning.
This recipe yields 2 loaves.
Comments: Start your gift giving with this wonderful bread wrapped in
festive paper or a holiday tea towel and tied with a bow and fresh
greenery.
Source:
"Southern Living Magazine, November 2000"
Yield:
"2 loaves"
- - - - - - - - - - - - - - - - - - -
1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Appetizer Chicken Roulades
Recipe By :n/a
Categories : Appetizers Chicken
Poultry

-------- ------------ --------------------------------
4 boneless skinless chicken breasts
1/4 teaspoon salt
1 log goat cheese - (3 oz) -- softened
= (or substitute 3 oz cream cheese)
1 package cream cheese - (3 oz) -- softened
1/2 teaspoon dried basil
8 large fresh spinach leaves
1 jar roasted sweet red peppers - (7.25 oz) -- drained
Additional fresh spinach leaves -- (optional)
Place chicken breasts between 2 sheets of heavy-duty plastic wrap; flatten

to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle
chicken with salt and pepper.
Stir together goat cheese, cream cheese, and basil; spread evenly over
each chicken breast. Top each with 2 spinach leaves and roasted red
peppers. Roll up, jellyroll fashion, starting with a short side. Secure
rolls with wooden picks, and place, seam-side down, in a lightly greased
11- by 7-inch baking dish.
Bake, covered, at 350 degrees for 15 minutes. Uncover and bake 20 more
minutes or until chicken is done. Slice crosswise into 6 to 8 pieces, and
serve on a spinach-lined plate, if desired.
This recipe yields about 24 roulades.
Source:
Yield:
"24 roulades"
- - - - - - - - - - - - - - - - - - -
Protein; trace Carbohydrate; 548mg Cholesterol; 1147mg Sodium
Food Exchanges: 0 Grain(Starch); 30 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Apple Pudding Cake
Recipe By :Barbara Hughes; Murphy, NC

Categories : Cakes Desserts

-------- ------------ --------------------------------
1 1/2 cups brown sugar - (firmly packed) -- divided
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 large Granny Smith apple -- peeled, chopped
1 cup hot apple cider
Combine 3/4 cup brown sugar, flour, and next 3 ingredients in a lightly
greased 9- by 1 3/4-inch round cakepan.
Stir together milk, oil, and vanilla; add to sugar mixture, stirring until
blended. Stir in apple. Sprinkle with remaining 3/4 cup brown sugar.
Pour hot apple cider slowly over batter. Do not stir.
Bake at 350 degrees for 30 to 35 minutes or until a cake layer forms on

top. Cool slightly, and serve with ice cream.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Apple-Blueberry Cream Puff Sundaes
Recipe By :n/a

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3/4 cup water
3/4 cup all-purpose flour
1/4 teaspoon salt
3 large eggs
2 packages frozen escalloped apples - (12 oz ea)
2 cups fresh or frozen blueberries -- thawed
1 tablespoon lemon juice
1/2 gallon vanilla ice cream
Bring 3/4 cup water and butter to a boil in a large saucepan; reduce heat
to low. Add flour and salt; beat with a wooden spoon until mixture leaves
sides of pan. Remove from heat; cool slightly. Add eggs, 1 at a time,
beating until smooth.
Drop batter by 2 rounded tablespoonfuls 3 inches apart on lightly greased

baking sheets. Bake at 450 degrees for 10 minutes; reduce temperature to
325 degrees, and bake 15 more minutes or until golden. Pierce cream puffs
with a fork to let steam escape, and cool.
Thaw escalloped apples in microwave at MEDIUM (50% power) 6 to 7 minutes.

Stir together apples,blueberries, and lemon juice.
Split cream puffs in half; fill with ice cream, top with apple mixture,
and replace pastry top. Garnish, if desired.
Comments: To serve with cinnamon ice cream, soften vanilla ice cream, and
stir in 2 to 3 teaspoons ground cinnamon; freeze.
Source:
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2 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Apple-Oat Snack Squares
Recipe By :n/a
Categories : Cookies Desserts

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3 cups buttermilk biscuit mix
2 cups uncooked quick-cooking oats
2/3 cup light brown sugar - (firmly packed)
1/2 cup butter or margarine -- cut into pieces
1 cup milk
1 can apple fruit filling - (21 oz)
2 tablespoons light brown sugar
Stir together first 4 ingredients in a medium bowl; cut in butter with a

pastry blender until crumbly. Stir in milk just until dry ingredients are
moistened.
Fold in fruit filling, and spoon into a lightly greased 13- by 9-inch pan.
Sprinkle with 2 tablespoons brown sugar.
Bake at 350 degrees for 40 minutes or until golden. Cool on a wire rack,
and cut into squares.
This recipe yields 16 squares.
Source:
Yield:
"16 squares"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0

Apple-Spinach Salad
Recipe By :The Andersons; Austin, TX


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2 packages fresh baby spinach - (6 oz ea) -- see * Note
2 Granny Smith apples -- chopped
1/2 cup salted cashews
1/4 cup raisins or golden raisins
1/4 cup sugar
2 tablespoons balsamic or apple cider vinegar
1/4 teaspoon celery salt
* Note: One (10-ounce) package regular fresh spinach may be substituted.
Combine first 4 ingredients in a serving bowl. Whisk together sugar and

next 3 ingredients until well blended. Pour mixture over salad, tossing
gently. Serve immediately.
This recipe yields 4 to 6 servings.
Source:
"Southern Living Magazine, September 1999"
- - - - - - - - - - - - - - - - - - -
Per serving: 200 Calories (kcal); 14g Total Fat; (59% calories from fat); trace
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Asian Flank Steak
Recipe By :n/a
Categories : Beef Grilling
Main Dish

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1 flank steak - (abt 1 1/4 lbs)
1/4 cup orange juice
3 tablespoons soy sauce
3 tablespoons honey
3 tablespoons rice wine vinegar
2 tablespoons minced green onions
1 1/2 teaspoons grated fresh ginger
1 garlic clove -- pressed
1/2 teaspoon cornstarch
3 tablespoons water
Score steak diagonally across grain at 3/4-inch intervals. Combine oil

and next 7 ingredients in a shallow dish or heavy-duty zip-top plastic
bag; add steak. Cover or seal, and chill 8 hours, turning occasionally.
Remove steak from marinade, reserving marinade. Grill steak, covered with
grill lid, over high heat (400 to 500 degrees) about 6 minutes on each
side or until desired degree of doneness.
Bring reserved marinade to a boil in a saucepan, and boil at least 1

minute or until reduced by one-third. Stir together cornstarch and 3
tablespoons water until smooth. Add to marinade; bring to a boil over
medium heat, stirring constantly. Boil, stirring constantly, 1 minute;
remove from heat. Spoon over steak.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 1
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Asian Glazed Cornish Hens
Recipe By :Dawn Snow; Lavergne, TN

Categories : Cornish Hens Main Dish
Poultry

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1 1/2 tablespoons soy sauce
1 1/2 tablespoons teriyaki sauce
1 tablespoon honey
2 teaspoons lemon juice
1/8 teaspoon ground ginger
1 garlic clove -- minced
2 Cornish hens - (1 1/2 lbs ea) -- see * Note
* Note: Four bone-in chicken breast halves may be substituted for Cornish
hens. Marinate 2 hours, and bake at 400 degrees for 40 minutes.
Combine first 7 ingredients in a large heavy-duty zip-top plastic bag; add

hens. Seal and chill 8 hours.
Remove hens from marinade, reserving marinade. Tie ends of legs together,
if desired, and place on a lightly greased rack in a roasting pan. Bring
marinade to a boil in a small saucepan, remove from heat.
Bake hens at 400 degrees for 1 hour and 15 minutes or until done, basting
occasionally with marinade. Cover hens loosely with aluminum foil after 1
hour to prevent browning, if necessary.
Remove from oven; cover with foil, and let stand 5 minutes.
Source:
"Southern Living Magazine, May 2000"
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Per serving: 55 Calories (kcal); trace Total Fat; (0% calories from fat); 2g
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Avocado Citrus Salad
Recipe By :Ellie Wells; Lakeland, FL


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3 tablespoons cider vinegar
1 tablespoon sugar
1/4 teaspoon salt
8 cups torn salad greens
1 large grapefruit -- peeled, sectioned
1 pear -- peeled, and
thinly sliced
2 ripe avocados -- peeled, sliced
1 cup seedless green grapes
2 tablespoons chopped walnuts -- (optional), toasted
Whisk together first 4 ingredients.

Place greens in a large bowl. Add orange sections and next 4 ingredients.
Drizzle with dressing, tossing gently to coat. Sprinkle with walnuts, if
desired. Serve immediately.
Per serving: Calories 355 (35% from fat); Fat 14g (sat 2g, mono 7.6g,
poly 3g); Protein 4g; Carb 34g; Fiber 11g; Chol 0mg; Iron 1.5mg;
Sodium 109mg; Calc 71mg.
Comments: For a complete meal, top with grilled chicken strips or canned
albacore tuna.
Source:
"Southern Living Magazine, June 2001"
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Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Avocado Egg Rolls
Recipe By :n/a
Categories : Egg/Spring Rolls

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1 package shredded cabbage - (10 oz)
1 container fresh bean sprouts - (8 oz) -- chopped
1 tablespoon chopped garlic
Peanut oil
1 teaspoon ground cumin
1 teaspoon dried crushed red pepper
1 teaspoon salt
1/4 cup lime juice
3 large ripe avocados -- peeled, seeded
and chopped
1 package egg roll wrappers - (16 oz)
1 cup soy sauce
1 tablespoon minced fresh ginger
1/4 cup fresh cilantro leaves -- chopped
Saut� first 3 ingredients in 1 tablespoon hot oil in a skillet until

tender. Stir in cumin and next 3 ingredients. Cook 1 minute. Remove
from heat, and cool. Fold in avocado.
Soon 2 tablespoons mixture into center of each egg roll wrapper; moisten
edges with water. Fold bottom side over filling; fold left and right
sides over filling, and roll up tight.
Pour oil to a depth of 2 inches into a Dutch oven; heat to 375 degrees.
Fry egg rolls 1 to 2 minutes or until golden brown; drain on paper towels.
Cut diagonally to serve.
Combine soy sauce, ginger, and cilantro; serve with egg rolls.
This recipe yields 15 egg rolls.
Source:
Yield:
"15 egg rolls"
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Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Baby Blue Salad
Recipe By :Chef Franklin Biggs; Homewood, AL


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3/4 pound mixed salad greens
Balsamic Vinaigrette -- (see below)
4 ounces blue cheese -- crumbled
2 oranges -- peeled, and
cut into thin slices
1 pint strawberries -- quartered
Sweet-and-Spicy Pecans -- (see below)
=== BALSAMIC VINAIGRETTE ===
1/2 cup balsamic vinegar
3 tablespoons honey
2 small shallots -- minced
1/4 teaspoon salt
1 cup olive oil
=== SWEET-AND-SPICY PECANS ===
1/4 cup sugar
1 cup warm water
1 cup pecan halves
2 tablespoons sugar
1 tablespoon chili powder
1/8 teaspoon ground red pepper
Toss greens with Balsamic Vinaigrette and crumbled blue cheese. Place on
6 individual plates. Arrange orange slices over greens; sprinkle with
strawberries, and top with Sweet-and-Spicy Pecans.
For Balsamic Vinaigrette: Whisk together first 7 ingredients until

blended. Gradually whisk in olive oil. (Makes 1 2/3 cups)
For Sweet-and-Spicy Pecans: Stir together 1/4 cup sugar and 1 cup warm
water until sugar dissolves. Add pecan halves, and soak 10 minutes.
Drain, discarding sugar mixture.
Combine 2 tablespoons sugar, chili powder, and red pepper. Add pecans,
tossing to coat. Place on a lightly greased baking sheet. Bake at 350
degrees for 10 minutes or until pecans are golden brown, stirring once.
(Makes 1 cup)
Source:
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Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 10 1/2
Fat; 1 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Baby Hot Browns
Recipe By :n/a
Categories : Appetizers

-------- ------------ --------------------------------
24 slices pumpernickel party rye bread
3 tablespoons all-purpose flour
1/2 cup shredded sharp Cheddar cheese - (2 oz)
1 cup milk
1 1/2 cups diced cooked turkey
1/4 teaspoon salt
1/2 cup freshly-grated Parmesan cheese
6 bacon slices -- cooked, crumbled
Arrange bread slices on a lightly greased baking sheet. Bake at 500

degrees for 3 to 4 minutes.
Melt butter in a saucepan over low heat; add flour, and cook, whisking
constantly, until smooth. Add Cheddar cheese, whisking until cheese
melts. Gradually whisk in milk; cook over medium heat, whisking
constantly,until mixture is thickened and bubbly. Stir in turkey, salt,
and pepper. Chill,if desired.
Top bread slices evenly with warm cheese mixture. Sprinkle evenly with
Parmesan cheese and bacon. Bake at 500 degrees for 2 minutes or until
Parmesan is melted.
This recipe yields 2 dozen.
Source:
Yield:
"2 dozen"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Baby Loin Back Ribs
Recipe By :n/a

-------- ------------ --------------------------------
2 slabs baby loin back ribs - (abt 4 lbs)
3 tablespoons Dry Spices -- (see below)
1 cup Basting Sauce -- (see below)
1 cup Sweet Sauce -- (see below)
=== DRY SPICES ===
3 tablespoons paprika
2 teaspoons seasoned salt
2 teaspoons garlic powder
2 teaspoons freshly-ground black pepper
1 teaspoon dry mustard
1 teaspoon ground oregano
1 teaspoon ground red pepper
=== BASTING SAUCE ===
1/4 cup brown sugar - (firmly packed)
1 1/2 tablespoons Dry Spices
2 cups red wine vinegar
2 cups water
1/4 cup Worcestershire sauce
1/2 teaspoon hot sauce
1 small bay leaf
=== SWEET SAUCE ===
1 cup ketchup
1 cup red wine vinegar
1 can tomato sauce - (8 oz)
1/2 cup spicy honey mustard
1/4 cup butter or margarine
2 tablespoons brown sugar
2 tablespoons hot sauce
1 tablespoon seasoned salt
1 tablespoon paprika
1 1/2 teaspoons garlic powder
Dry Spices: Combine all ingredients in a small bowl. (Makes 6 1/2

tablespoons)
Basting Sauce: Stir together all ingredients; cover and let stand 8
hours. Remove bay leaf. Sauce is intended for basting ribs only. (Makes
4 1/2 cups)
Sweet Sauce :Bring all ingredients to a boil in a Dutch oven. Reduce

heat, and simmer sauce, stirring occasionally, 30 minutes. (Makes 1
quart)
Place ribs in a large, shallow pan. Rub Dry Spices evenly over ribs.
Cover and chill 3 hours.
Prepare a hot fire by piling charcoal or lava rocks on one side of grill,
leaving other side empty. (For gas grill, light only one side.) Place
food rack on grill. Arrange ribs over unlit side.
Grill ribs, covered with grill lid, over medium heat (300 to 350 degrees)
for 2 to 2 1/2 hours, basting every 30 minutes with Basting Sauce and
turning occasionally. Brush ribs with Sweet Sauce the last 30 minutes.
Comments: Use remaining Dry Spices as a rub on pork or chicken.
Source:
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Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 3
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0
Bacon-Cheese Pizzas
Recipe By :n/a
Categories : Pizza

-------- ------------ --------------------------------
1 cup tomato sauce
1 package shredded three-cheese blend - (8 oz)
=== PIZZA CRUSTS ===
1 package frozen bread dough - (32 oz) -- thawed
For Pizza Crusts: Roll dough to 1/4-inch thickness on a lightly floured

surface, and cut into 4 rounds. Brush 1 side of each round with 1 1/2
teaspoons olive oil, and place, oiled-side down, on grill rack over
medium-high heat (350 to 400 degrees). Grill, without grill lid, 2 to 3
minutes or until light grill marks appear on bottoms. Brush tops with 1
1/2 teaspoons olive oil, and turn oiled-side down.
Spread pizza crusts evenly with tomato sauce; sprinkle with cheese and
bacon. Grill, covered with grill lid, over medium-high heat (350 degrees
to 400 degrees) about 2 minutes or until slightly crisp.
This recipe yields 4 pizzas.
Source:
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Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
Bacon-Wrapped Pork Tenderloin
Recipe By :n/a
Categories : Grilling Main Dish
Pork

-------- ------------ --------------------------------
1/3 cup country Dijon mustard or Dijon mustard
2 tablespoons coarsely-ground black pepper
3 tablespoons maple syrup
3 garlic cloves -- chopped
1 tablespoon chopped fresh or dried rosemary
1 1/2 pounds pork tenderloins
6 bacon slices
6 fresh rosemary sprigs
Fresh rosemary sprigs -- for garnish
Stir together first 5 ingredients in a small bowl. Rub mixture on pork

tenderloins; cover with plastic wrap, and chill 1 hour.
Wrap 3 bacon slices around each tenderloin, and push 3 rosemary sprigs
through each tenderloin, securing bacon.
Prepare a hot fire by piling charcoal on 1 side of grill, leaving other

side empty. (For gas grills, light only one side.) Place food rack on
grill.
Arrange pork tenderloins over unlit side, and grill, covered with grill
lid, 15 minutes on each side or until a meat thermometer inserted into
thickest portion registers 160 degrees.
Remove and discard rosemary sprigs; garnish, if desired. Cut tenderloins

into slices.
Comments: Sprigs of fresh rosemary pushed through each pork tenderloin

infuses mouthfuls of flavor.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Baked Beans
Recipe By :Carla Seagle Schneider; Virginia Beach, VA

Categories : Beans Main Dish

-------- ------------ --------------------------------
4 bacon slices
1 can pork and beans - (28 oz) -- drained
1 small onion -- diced
1/4 cup sorghum
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
Cook bacon in a large skillet over medium-high heat 3 to 4 minutes.
Stir together pork and beans and next 6 ingredients in a lightly greased
1-quart baking dish. Top mixture with bacon.
Bake at 350 degrees for 45 minutes.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Baked Brisket Au Jus
Recipe By :n/a
Categories : Beef Main Dish

-------- ------------ --------------------------------
5 pounds beef brisket
2 teaspoons salt
1 large onion -- sliced
4 celery ribs
1/2 cup tomato paste
1/2 cup tomato sauce
1 tablespoon Worcestershire sauce
1 cup brewed coffee
Place brisket, fat- side up, in a roasting pan. Sprinkle with salt and
pepper. Top with onion and celery. Stir together tomato paste, tomato
sauce, and Worcestershire sauce; pour over beef.
Bake brisket at 325 degrees for 1 hour. Cover and bake 2 more hours,
basting with pan juices occasionally. Add coffee; cover and bake 2 more
hours, checking every 30 minutes for dryness. Add 1/4 cup water, if
necessary.
Remove brisket from pan; let stand 20 minutes. Cut brisket across grain
into thin slices using a sharp knife. Strain pan drippings, and serve
with sliced brisket.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 9 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 14 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Baked Ham With Bourbon Glaze
Recipe By :n/a
Categories : Ham Main Dish

-------- ------------ --------------------------------
1 cup honey
1/2 cup molasses
1/2 cup bourbon
1 smoked ham half - (6 to 8 lbs)
* Note: One-half cup orange juice may be substituted for bourbon.
Microwave honey and molasses in a 1-quart glass dish at HIGH 1 minute.

Whisk to blend. Whisk in bourbon, juice, and mustard.
Remove skin and fat from ham; place ham in a lightly greased 13- by 9-inch
pan. Make 1/4-inch-deep cuts in ham in a diamond pattern. Pour glaze
over ham.
Bake on lower oven rack at 350 degrees for 2 to 2 1/2 hours or until a
meat thermometer inserted into thickest portion registers 140 degrees,
basting every 15 minutes with glaze.
Remove from pan, reserving drippings. Cover ham, and chill, if desired.
Chill reserved drippings.
Remove and discard fat from drippings. Bring drippings to a boil in a

small saucepan. Serve warm with ham.
Source:
- - - - - - - - - - - - - - - - - - -
Per serving: 150 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0
Baked Linguine With Meat Sauce
Recipe By :Adeline Johnson: Birmingham, AL

Categories : Main Dish Pasta

-------- ------------ --------------------------------
2 pounds lean ground beef
1 can crushed tomatoes - (28 oz)
1 can tomato paste - (6 oz)
1 teaspoon salt
2 teaspoons sugar
8 ounces uncooked linguine
1 container sour cream - (16 oz)
1 bunch green onions -- chopped
2 cups shredded sharp Cheddar cheese - (8 oz)
Cook beef and garlic in a Dutch oven, stirring until beef crumbles and is
no longer pink. Stir in tomatoes and next 4 ingredients; simmer 30
minutes. Set mixture aside.
Cook pasta according to package directions; drain. Place pasta in a

lightly greased 13- by 9-inch baking dish. Stir together sour cream,
cream cheese, and green onions. Spread over pasta. Top with meat sauce.
Bake at 350 degrees for 20 to 25 minutes or until thoroughly heated.

Sprinkle with Cheddar cheese, and bake 5 more minutes or until cheese
melts. Let stand 5 minutes. Serve with a salad and bread, if desired.
Comments: To lighten dish, use no-salt-added tomato products, light sour

cream, light cream cheese, and reduced-fat Cheddar cheese.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Baked Macaroni And Cheese
Recipe By :n/a

-------- ------------ --------------------------------
16 ounces uncooked large elbow macaroni
2 cups milk
3 cups shredded Cheddar cheese - (12 oz) -- divided
1 container small-curd cottage cheese - (12
oz)
2 large eggs -- lightly beaten
1 teaspoon salt
1/2 cup dry breadcrumbs
1 teaspoon Greek seasoning
Cook pasta according to package directions; drain.
Melt butter in a Dutch oven over low heat; whisk in flour until smooth.
Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over
medium heat, whisking constantly, until mixture is thickened and bubbly.
Stir in 2 cups Cheddar cheese and next 3 ingredients. Stir in pasta.
Spoon mixture into a lightly greased 13- by 9-inch baking dish. Top with
remaining 1 cup Cheddar cheese. Combine breadcrumbs and Greek seasoning;
sprinkle over cheese. Bake at 350 degrees for 25 minutes.
Comments: This recipe is especially appealing to children.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Balsamic Pork Chops
Recipe By :Kathy Vanderbilt; Ponte Vedra Beach, FL


-------- ------------ --------------------------------
5 boneless pork loin chops, 1/2" thick
1 1/4 teaspoons lemon-herb seasoning
2 1/2 tablespoons all-purpose flour
1/2 cup chicken broth
Sprinkle pork evenly with seasoning and flour. COOK pork in hot oil in a
large skillet over medium-high heat 3 to 4 minutes on each side or until
lightly browned. Remove from skillet, and keep warm.
Add vinegar and broth to skillet, stirring to loosen particles from

bottom. Cook, stirring often, over medium-high heat 5 minutes or until
slightly thickened. Spoon sauce over pork, and serve immediately.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Banana Pancakes With Peanut Butter And Jelly Syrups
Recipe By :Keith McNeil; Houston, TX

Categories : Breakfast Pancakes

-------- ------------ --------------------------------
2 cups biscuit mix
1 cup buttermilk
1 cup mashed banana
2 large eggs
1/2 teaspoon ground cinnamon
3/4 cup maple syrup
1/4 cup reduced-fat peanut butter spread
Strawberry syrup
Whisk together first 5 ingredients in a large bowl just until dry

ingredients are moistened.
Melt 1 tablespoon butter on a hot griddle; pour about 1/4 cup batter for
each pancake onto griddle. Cook pancakes until tops are covered with
bubbles and edges look cooked; turn and cook other side of pancakes.
Repeat procedure with remaining butter and pancake batter.
Whisk together maple syrup and peanut butter until smooth. Serve pancakes
with peanut butter mixture and strawberry syrup.
This recipe yields 12 (4-inch) pancakes.
Comments: For smaller pancakes, pour 1 tablespoon batter onto hot

griddle. Proceed as directed.
Source:
Yield:
"12 pancakes"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 10 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 15
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Barbecue Pork Shoulder
Recipe By :n/a

-------- ------------ --------------------------------
1 package hickory chunks - (2 lbs) -- divided
2 quarts white vinegar
1/2 cup ground red pepper -- divided
5 oranges -- quartered, divided
5 lemons -- quartered, divided
1/4 cup freshly-ground ground black pepper
2 tablespoons lemon juice
1/4 cup liquid smoke
7 pounds pork shoulder roast - (to 8)
Soak 1 pound of wood chunks in water 30 minutes to 1 hour.
Bring vinegar, 1/4 cup ground red pepper, 3 oranges, and 3 lemons to a
boil in a Dutch oven over medium heat; cook 10 minutes. Remove vinegar
mixture from heat, and cool.
Combine remaining 1/4 cup ground red pepper, brown sugar, and next 3
ingredients. Rub evenly over pork. Drizzle 1 cup vinegar mixture over
pork; set aside 2 cups vinegar mixture for basting, and reserve remaining
mixture to fill the water pan.
Prepare charcoal fire in smoker; let burn 15 to 20 minutes. Drain wood

chunks, and place on coals. Place water pan in smoker; add vinegar
mixture and remaining 2 oranges and 2 lemons to depth of fill line. Place
pork on lower food rack; cover with smoker lid.
Cook pork roast 6 to 7 hours or until a meat thermometer inserted into the
thickest part of roast registers 170 degrees. Baste with reserved 2 cups
vinegar mixture every hour after pork roast has cooked 3 hours. Add more
charcoal, remaining 1 pound wood chunks, and vinegar mixture to smoker as
needed.
Comments: Add your favorite baked beans to this menu for a complete meal.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Barbecue Shrimp
Recipe By :Charles Witt; Jackson, MS

Categories : Appetizers Seafood
Shellfish

-------- ------------ --------------------------------
16 unpeeled jumbo fresh shrimp - (1 1/4 lbs)
1/2 cup unsalted butter -- sliced
1 tablespoon Creole seasoning
1 tablespoon coarsely-ground black pepper
1 lemon -- cut into 4 wedges
Stir all ingredients in an ovenproof skillet. Bake at 450 degrees for 10

minutes or just until shrimp turn pink. Serve with crusty bread.
This recipe yields 8 appetizer servings.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Basic Buttermilk Biscuits
Recipe By :n/a
Categories : Biscuits Breads/Rolls

-------- ------------ --------------------------------
1/3 cup butter or margarine -- cut up
2 cups self-rising soft wheat flour
3/4 cup buttermilk
Butter or margarine -- melted
Cut butter into flour with a pastry blender until crumbly; add buttermilk,
stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead 3 or 4 times. PAT or
roll dough to 3/4-inch thickness; cut with a 2 1/2-inch round cutter, and
place on a lightly greased baking sheet.
Bake at 425 degrees for 12 to 14 minutes. Brush with butter.
This recipe yields 10 biscuits.
Source:
"Southern Living Magazine, March 2000"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0
Basil-Cheese Spread
Recipe By :n/a
Categories : Appetizers Dips/Spreads

-------- ------------ --------------------------------
1 goat cheese log - (8 oz) -- softened
1/4 cup butter or margarine -- softened
3 tablespoons chopped fresh basil
2 garlic cloves -- pressed
1 loaf party pumpernickel bread - (12 oz)
Stir together first 4 ingredients. Chill 8 hours. Serve with

pumpernickel bread.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
Basil-Cheese Torta
Recipe By :n/a

-------- ------------ --------------------------------
1 package feta cheese - (4 oz)
2 tablespoons butter or margarine -- softened
Lucinda's Garden Pesto -- (see below)
2 packages provolone cheese slices - (6 oz ea)
Roasted Red Pepper Salsa -- (see below)
1/4 cup chopped pine nuts -- toasted
=== LUCINDA'S GARDEN PESTO ===
3 cups fresh basil leaves
4 garlic cloves - (to 6)
1/2 cup pine nuts, walnuts, or pecans
3/4 cup shredded Parmesan cheese
2 tablespoons shredded Romano cheese - (to 3)
2/3 cup olive oil
=== ROASTED RED PEPPER SALSA ===
4 red bell peppers
1/2 cup dried tomatoes -- see * Note
1 tablespoon balsamic vinegar
2 garlic cloves - (to 3) -- minced
1/2 teaspoon salt
1/2 teaspoon fresh rosemary -- finely chopped
=== GARNISHES ===
Chopped fresh basil
Fresh basil sprigs
Pine nuts
* Note: One-third cup dried tomatoes in oil may be substituted for dried
tomatoes. Drain tomatoes well, pressing between layers of paper towels.
Process first 3 ingredients in a blender or food processor until smooth,

stopping to scrape down sides. Stir in Lucinda's Garden Pesto, blending
well.
Line an 8- x 4-inch loafpan with plastic wrap, allowing 1 inch to hang

over on each side. Arrange one-third of cheese slices on bottom and up
sides of pan. Layer evenly with half of pesto mixture, 1/3 cup Roasted
Red Pepper Salsa, 2 tablespoons pine nuts, and half of remaining cheese
slices. Repeat layers, ending with cheese slices, gently pressing each
layer. Fold cheese slices toward center. Cover and chill 8 hours.
Invert torta onto a serving platter. Top with 1/3 cup salsa; garnish, if
desired. Serve with remaining salsa and toasted French baguette slices.
For Lucinda's Garden Pesto: Process basil and garlic in a food processor
until chopped. Add pine nuts and cheeses, and process until blended,
stopping to scrape down sides. With processor running, pour oil through
food chute in a slow, steady stream; process until smooth. Chill up to 5
days, if desired. (Makes 1 cup)
For Roasted Red Pepper Salsa: Bake peppers on an aluminum foil-lined

baking sheet at 500 degrees for 12 minutes or until peppers look
blistered, turning once. Place peppers in a heavy-duty zip-top plastic
bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove
and discard seeds. Coarsely chop peppers. Drizzle with 1 tablespoon
olive oil; set aside.
Pour boiling water to cover over dried tomatoes. Let stand 3 minutes;
drain and coarsely chop. Stir together bell pepper, tomato, basil, and
remaining ingredients. Cover and chill salsa up to 2 days, if desired.
(Makes 2 cups).
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Bat Sandwiches
Recipe By :n/a
Categories : Sandwiches

-------- ------------ --------------------------------
1 container chive-and-onion flavored cream
cheese -- (8 oz), softened
1 jar diced pimiento - (4 oz) -- drained
1/2 cup chopped pecans -- toasted
24 whole wheat or pumpernickel bread slices
Stir together first 4 ingredients Using a 3- to 4-inch bat-shaped cutter,

cut 2 bats from each bread slice.
Spread about 2 tablespoons filling over 24 bats. Top with remaining 24

bats.
This recipe yields 24 sandwiches.
Source:
"Southern Living Magazine, October 2000"
- - - - - - - - - - - - - - - - - - -
Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
Bean Pot Lentils
Recipe By :n/a
Categories : Side Dish

-------- ------------ --------------------------------
5 cups low-sodium fat-free chicken broth
1 cup dried lentils
1/2 medium onion -- chopped
2 tablespoons ketchup
2 tablespoons molasses
1 tablespoon prepared mustard - (to 2)
2 bacon slices -- cooked, diced
Bring first 3 ingredients to a boil in a Dutch oven. Cover, reduce heat,

and simmer 45 minutes or until lentils are tender. Stir in brown sugar
and next 4 ingredients.
Spoon mixture into a 1-quart baking dish coated with cooking spray. Bake,
uncovered, at 325 degrees, stirring occasionally, for 1 hour and 15
minutes.
This recipe yields 3 cups. Recipe may be doubled. Freeze up to 3 months;

thaw in refrigerator, and bake as directed.
Per 1/2-cup: Calories 180 (9% from fat); Fat 1.8g (sat 0.5g, mono 0.7g,
Comments: Lentils are loaded with soluble fiber, a type that may reduce
the risk of heart disease by lowering blood cholesterol levels.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Bean-And-Cheese Chimichangas
Recipe By :Karen C. Greenlee; Lawrenceville, GA

Categories : Main Dish

-------- ------------ --------------------------------
1 can refried beans - (16 oz)
1 cup shredded Monterey Jack cheese - (4 oz)
1/3 cup medium salsa
1 tablespoon taco seasoning mix
1/2 package yellow rice mix - (5 oz pkg) -- (optional), cooked
5 flour tortillas - (10" dia)
2 cups vegetable oil
Shredded lettuce
=== TOPPINGS ===
Salsa
Easy Guacamole -- (see below)
Sour cream
=== OPTIONAL ===
Hominy Ol -- (see below)
Stir together first 4 ingredients. Stir in rice, if desired. Place 1/3

cup mixture just below center of each tortilla. Fold opposite sides of
tortillas over filling, forming rectangles; secure with picks.
(Chimichangas may be frozen in heavy-duty zip-top plastic bags up to 3
months.)
Pour oil into a large skillet; heat to 325 degrees. Fry, in batches, 4 to
5 minutes on each side or until lightly browned. Drain on paper towels.
Remove picks; arrange on lettuce. Serve with toppings and Hominy Ol�, if
desired.
Easy Guacamole: Mash 1 large avocado. Stir in 1 small minced garlic

clove, 3 tablespoons salsa, 2 teaspoons lime juice, and 1/4 teaspoon salt.
Hominy Ol�: Stir together 2 (15.5-ounce) cans golden hominy, drained; 1

(12-ounce) jar salsa; 3 cups (12 ounces) shredded sharp Cheddar cheese;
and 1/4 teaspoon pepper. Spoon into a lightly greased 8-inch square
baking dish. Bake at 350 degrees for 30 minutes.
This recipe yields 2 or 4 servings. To serve 4 or 6, double all

ingredients, and proceed as directed.
Comments: To bake, place on a baking sheet, and coat both sides with
cooking spray. Bake at 425 degrees for 8 minutes; turn chimichangas, and
bake 5 more minutes. Remove picks.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Beef Brisket With Texas Barbecue Sauce
Recipe By :n/a
Main Dish
-------- ------------ --------------------------------
1 cup vegetable oil
1 cup cider vinegar
1 bay leaf -- crumbled
1 1/4 teaspoons seasoning salt
2 1/4 teaspoons freshly-ground black pepper
3/4 teaspoon paprika
1 beef brisket - (abt 3 lbs)
Texas Barbecue Sauce -- (see below)
Fresh thyme sprigs -- for garnish
=== TEXAS BARBECUE SAUCE ===
2 cups ketchup
1/2 cup cider vinegar
1 small onion -- grated
1 tablespoon seasoning salt
1 tablespoon brown sugar
1 1/2 teaspoons chili powder
1 small bay leaf
Combine first 4 ingredients in a shallow dish or large zip-top plastic

bag. Combine seasoning salt, pepper, and paprika; rub into brisket, and
place in marinade. Cover or seal; chill 8 hours, turning occasionally.
Prepare fire by placing 2 pieces of oak or 10 hickory chunks at front and

back of grill, and piling charcoal in the middle. Let fire burn until
coals are white.
Remove brisket from marinade; discard marinade. Rake coals to 1 end of

grill; place brisket at opposite end. Grill, without grill lid, over
indirect heat 2 to 2 1/2 hours.
Brush both sides of brisket with 1 cup Texas Barbecue Sauce, and cook 1
hour or until tender, basting with sauce. Serve with remaining 2 cups
sauce. Garnish, if desired.
For Texas Barbecue Sauce: Bring all ingredients to a boil in a large

saucepan, stirring occasionally. Remove and discard bay leaf. (Makes 3
cups)
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 9 Fat; 2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Beef Fillets With Stilton-Portobello Sauce
Recipe By :Diane Sparrow; Osage, IA


-------- ------------ --------------------------------
6 beef tenderloin fillets - (6 oz ea)
2 teaspoons chopped fresh tarragon
5 tablespoons butter or margarine -- divided
8 ounces portobello mushroom caps -- sliced
1/3 cup dry red wine
1/2 cup sour cream
3 ounces Stilton or blue cheese -- crumbled, divided
Fresh tarragon sprigs -- for garnish
Rub fillets with tarragon and pepper. Melt 2 tablespoons butter in a

large skillet over medium-high heat. Cook fillets 4 to 5 minutes on each
side or to desired degree of doneness. Remove from skillet, and keep
warm.
Melt remaining 3 tablespoons butter in skillet. Add mushrooms, and saut�

3 to 4 minutes or until tender. Add wine, and cook 1 to 2 minutes,
stirring to loosen particles from bottom of skillet. Stir in sour cream.
Sprinkle 1/4 cup cheese into sauce, stirring until melted.
Arrange fillets on a serving platter, and drizzle with sauce. Sprinkle

with remaining cheese, and garnish, if desired.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : Recipe was a Grand Prize Winner in our 2000 Holiday Recipe Contest
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Beef Tenderloin Fillets With Green Peppercorn Sauce
Recipe By :Debbie Cleveland; Verona, WI


-------- ------------ --------------------------------
2 beef tenderloin fillets - (8 oz ea)
2 cups Marsala wine
1 cup chicken broth
20 green peppercorns
2 cups whipping cream
1/8 teaspoon Dijon mustard
Melt butter in a large skillet over medium-high heat. Add fillets, and
cook 6 minutes on each side or to desired degree of doneness. Remove
fillets from skillet, and keep warm.
Add wine, broth, and peppercorns to skillet; cook 20 minutes or until

liquid is reduced by half. Stir in cream and mustard; cook 20 minutes or
until liquid is reduced by half. Return fillets to skillet, and serve
warm.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : Recipe was a Runner-up in the 2000 Holiday Recipe Contest

Nutr. Assoc. : 0 0 0 0 0 0 0
Beef Tenderloin With Henry Bain Sauce
Recipe By :n/a

-------- ------------ --------------------------------
1 bottle chutney - (8 oz)
1 bottle ketchup - (14 oz)
1 bottle chili sauce - (12 oz)
1 bottle steak sauce - (11 oz)
1 bottle Worcestershire sauce - (10 oz)
1 teaspoon hot sauce
2 teaspoons salt
1 teaspoon freshly-ground black pepper
1 beef tenderloin - (4 1/2 to 5 lbs) -- trimmed
Process chutney in a blender or food processor until smooth. Add ketchup

and next 4 ingredients, and process until blended. Chill at least 2
hours.
Stir together butter, salt, and pepper; rub over tenderloin. Place on a
lightly greased rack in a jellyroll pan. Fold under 4 to 6 inches of
narrow end of tenderloin to fit onto rack.
Bake at 500 degrees for 30 to 35 minutes or to desired degree of doneness.

Let stand 15 minutes before serving. Serve tenderloin with sauce.
Comments: Henry Bain Sauce originated with the headwaiter at the

Pendennis Club in Louisville.
For testing purposes only, we used Major Grey's Chutney and A.1. Steak
Sauce.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Beer-Smothered Chicken
Recipe By :Phy Bresse; Lumberton, NC


-------- ------------ --------------------------------
4 chicken leg-thigh quarters - (abt 2 lbs) -- separated
1/2 medium green bell pepper -- diced
2 bottles nonalcoholic beer - (12 oz ea)
1 jar sliced mushrooms - (6 oz) -- drained
1/4 cup lite soy sauce
1 can cream of celery soup - (10 3/4 oz) -- undiluted
1 cup whipping cream
Hot cooked rice
Place chicken in a large heavy-duty zip-top plastic bag; add flour, and
seal. Shake to coat.
Saut� garlic in hot oil in a large skillet. Add chicken, and fry, in
batches, 5 minutes on each side or until golden brown. Remove chicken,
reserving drippings in skillet.
Saut� onion and bell pepper in drippings 5 minutes or until tender; add
chicken, beer, mushrooms, and soy sauce. Cook over medium heat for 30
minutes. Stir in soup; cook, stirring occasionally, 30 more minutes.
Add whipping cream; cook until thoroughly heated. Let stand 5 minutes.
Serve over hot cooked rice.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Beignets
Recipe By :n/a

-------- ------------ --------------------------------
1 envelope active dry yeast - (1/4 oz)
3 tablespoons warm water -- (100 to 110 degrees)
3/4 cup milk
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt
1 large egg -- lightly beaten
3 cups all-purpose flour
2 1/2 quarts vegetable oil - (to 3)
Powdered sugar
Combine yeast and 3 tablespoons warm water in a large bowl; let mixture
stand 5 minutes.
Heat milk in a small saucepan over medium heat (do not boil). Stir in
sugar, shortening, and salt. Cool to lukewarm (100 degrees to 110
degrees).
Add milk mixture, egg, and 2 cups flour to yeast mixture, stirring well.
Gradually stir in enough remaining flour to make a soft dough.
Turn dough out onto a floured surface; knead 8 to 10 minutes or until

dough is smooth and elastic. Place in a well-greased bowl, turning to
Punch dough down, and turn it out onto a floured surface. Roll dough into
a 12- by 10-inch rectangle; cut into 2-inch squares. Place on a floured
surface; cover and let rise in a warm place (85 degrees), free from
drafts, 30 minutes or until doubled in bulk.
Pour oil to a depth of 2 to 3 inches into a Dutch oven; heat to 375

degrees. Fry beignets, in batches, 1 minute on each side or until golden.
Drain on paper towels; sprinkle with powdered sugar while still hot.
This recipe yields 2 1/2 dozen.
Comments: To make ahead, turn dough out onto a floured surface; knead 8
to 10 minutes or until smooth and elastic. Place in a well-greased bowl,
turning to grease top. Cover and refrigerate overnight. Punch dough
down, and follow directions above.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Bellini
Recipe By :n/a
Categories : Beverages

-------- ------------ --------------------------------
1 bottle peach nectar - (16 oz) -- chilled
1 bottle sparkling wine - (750 ml) -- chilled
Fresh raspberries -- for garnish
Fill each of 6 champagne flutes with 2 ounces of peach nectar and 4 ounces
of sparkling wine. Garnish, if desired. Serve immediately.
Comments: Named for the painter Giovanni Bellini, this famous cocktail
was created in the thirties at Harry's Bar in Venice, Italy.
For testing purposes only, we used the sweet Italian sparkling wine
prosecco.
Source:
"Southern Living Magazine, April 2001"
- - - - - - - - - - - - - - - - - - -
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein;
0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Carbohydrates
Nutr. Assoc. : 0 0 0
Berried Treasure Muffin Cakes
Recipe By :n/a
Categories : Cupcakes Desserts

-------- ------------ --------------------------------
3/4 cup sugar -- divided
2 large eggs
4 cups all-purpose flour -- divided
2 1/2 tablespoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups buttermilk
1 cup fresh raspberries
1 cup fresh blueberries
Beat butter at medium speed with an electric mixer until creamy; gradually
add 1/2 cup sugar, beating well. Add eggs, 1 at a time, beating until
blended after each addition.
Combine 3 3/4 cups flour and next 3 ingredients; add to butter mixture
alternately with buttermilk, beginning and ending with flour mixture.
Beat at low speed until blended after each addition.
Toss raspberries and blueberries with remaining 1/4 cup flour; gently fold
into batter. Spoon batter into greased and floured muffin pans, filling
three-fourths full. Sprinkle evenly with remaining 1/4 cup sugar.
Bake at 400 degrees for 20 to 25 minutes or until golden brown. Remove

from pans immediately, and cool on wire racks.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Berry Blue Shake
Recipe By :Bradley Horneffer, age 12; Simpsonville, SC


-------- ------------ --------------------------------
2 cups frozen blueberries
1 banana
1/2 container blueberry or strawberry yogurt -- (8-oz
container)
1 strawberry -- (optional)
Process first 4 ingredients in a blender until smooth, stopping to scrape

down sides. Pour in a chilled glass; top with a strawberry, if desired.
This recipe yields 1 serving.
Source:
"Southern Living Magazine, August 2000"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 5 1/2 Fruit; 0 Fat; 0
Other Carbohydrates
NOTES : Semi-finalist in the Southern Living "I Can Do It Myself" recipe

contest
Nutr. Assoc. : 0 0 0 0 0
Berry Smoothie
Recipe By :n/a

-------- ------------ --------------------------------
2 cups vanilla ice cream -- softened
1 cup fresh or frozen strawberries -- sliced
3/4 cup fresh or frozen blueberries
1/2 cup fresh or frozen raspberries
2 tablespoons sugar
1/2 cup cranberry juice
Ice cubes
Fresh blueberry-raspberry-mint skewers -- for garnish

down sides. Add enough ice cubes to bring mixture to 4 1/2-cup level, and
process until smooth. Garnish, if desired, and serve immediately.
This recipe yields 4 1/2 cups.
Source:
Yield:
"4 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Berry Tea Fizz
Recipe By :n/a

-------- ------------ --------------------------------
1 package frozen raspberries - (10 oz) -- thawed
1 quart boiling water
3 family-size tea bags
1/2 cup sugar
1 can frozen limeade or lemonade concentrate - -- (6 oz),
thawed,
undiluted
1 bottle lemon-lime soft drink - (2 liter) -- chilled
Process raspberries in a blender, stopping to scrape down sides. Pour

puree through a fine wire-mesh strainer into a large container, discarding
seeds. Set puree aside.
Pour 1 quart boiling water over tea bags; cover and steep 5 minutes.
Remove tea bags with a slotted spoon, squeezing gently. Stir in sugar
until dissolved. Stir in limeade concentrate and raspberry puree; chill.
Stir in soft drink, and serve immediately over ice.
This recipe yields about 4 quarts.
Source:
Yield:
"4 quarts"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 6 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Berry-Pecan Cobbler
Recipe By :n/a

-------- ------------ --------------------------------
4 pints fresh or frozen blueberries
1 1/2 cups sugar
1/3 cup water
1 package refrigerated piecrusts - (15 oz)
Vanilla ice cream
Bring first 7 ingredients to a boil in a saucepan over medium heat,

stirring until sugar melts. Reduce heat to low; cook, stirring
occasionally, 10 minutes. Spoon half of blueberry mixture into a lightly
greased 8-inch square pan.
Roll 1 piecrust to 1/8-inch thickness on a lightly floured surface; cut

into an 8-inch square. Place over blueberry mixture; sprinkle with
pecans. Bake at 475 degrees for 10 minutes. Spoon remaining blueberry
mixture over baked crust.
Roll remaining piecrust to 1/8-inch thickness; cut into 1-inch strips.

Arrange in lattice design over blueberry mixture. Bake at 475 degrees for
10 minutes or until golden. Serve with vanilla ice cream, and garnish, if
desired.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Beyond Macaroni And Cheese
Recipe By :n/a

-------- ------------ --------------------------------
2 packages frozen macaroni and cheese - (12 oz ea)
1 tablespoon butter or margarine
4 green onions -- chopped
1 small red bell pepper -- chopped
Bake macaroni and cheese according to package directions.
Melt butter in a small skillet. Add chopped green onions and bell pepper,
and saut� until tender. Carefully remove cover from macaroni and cheese;
stir in onion mixture.
Bake at 350 degrees for 5 to 10 minutes or until thoroughly heated.
Comments: For Bacon Macaroni and Cheese, omit bell pepper; stir in 6
bacon slices, cooked and crumbled, with saut�ed green onions. Prepare as
directed.
For Italian Macaroni and Cheese, omit butter, green onions, and bell
pepper; add 1 (7-ounce) jar roasted red bell peppers, drained and chopped,
and 3/4 teaspoon chopped fresh or 1/4 teaspoon dried basil to macaroni and
cheese. Prepare as directed.
For Macaroni and Cheese Ol�, omit butter, green onions, and bell pepper;
add 1 (10-ounce) can tomatoes with green chiles, drained, and 1
(2.25-ounce) can sliced ripe olives, drained, to macaroni and cheese.
Sprinkle with chopped cilantro, if desired. Prepare as directed.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Black Bean Wraps
Recipe By :Diane Sparrow; Osage, IA

Categories : Sandwiches Wraps

-------- ------------ --------------------------------
2 packages cream cheese - (8 oz) -- softened
2 cups shredded Monterey Jack cheese with peppers -- (8 oz)
1/2 cup sour cream
1 teaspoon onion salt
2 cans black beans - (15 oz ea) -- rinsed, drained
1/4 cup salsa
1 package fresh spinach - (10 oz)
2 jars roasted sweet red peppers - (7 oz) -- drained, and
coarsely chopped
2 carrots -- (optional), shredded
Beat first 4 ingredients in a large bowl at medium speed with an electric

mixer until thoroughly blended. Set cheese mixture aside.
Process beans and salsa in a food processor until smooth, stopping to

scrape down sides.
Spread bean mixture evenly over tortillas; top each evenly with cheese
mixture, spinach, peppers, and, if desired, carrot. Roll tortillas
tightly; wrap each in plastic wrap. Chill, if desired. Serve with salsa.
Comments: Black Bean Wraps may be prepared up to 4 hours ahead and

chilled until ready to serve.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Black-Eyed Pea Cakes
Recipe By :n/a

-------- ------------ --------------------------------
1 small onion -- chopped
2 cans black-eyed peas - (15 1/2 oz ea) -- rinsed, drained
and divided
8 ounces chive-and-onion-flavored cream cheese -- softened
1 large egg
1/2 teaspoon salt
1 package hush puppy mix with onion - (8 oz)
Olive oil
=== TOPPINGS ===
Sour cream
Green tomato relish
Saut� onion in 1 tablespoon hot oil in a large skillet over medium-high

heat until tender.
Process onion, 1 can of peas, and next 4 ingredients in a blender or food

processor until mixture is smooth, stopping to scrape down sides. Stir in
hush puppy mix, and gently fold in remaining can of peas.
Shape mixture by 2 tablespoonfuls into 3-inch patties, and place on a wax

paper-lined baking sheet. Cover and chill 1 hour.
Cook patties, in batches, in 3 tablespoons hot oil, adding oil as needed,

in a large skillet over medium heat for 1 1/2 minutes on each side or
until patties are golden brown. Drain patties on paper towels, and keep
them warm. Serve with desired toppings
Comments: Using canned black-eyed peas and packaged hush puppy mix makes
this recipe a snap to prepare.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Black-Eyed Susans
Recipe By :n/a

-------- ------------ --------------------------------
1/2 cup sugar
1 cup creamy peanut butter
1 large egg
1 1/2 tablespoons warm water
1/2 teaspoon salt
1/2 cup semisweet chocolate morsels
Beat butter and sugars at medium speed with an electric mixer until light
and fluffy. Add peanut butter and next 3 ingredients, beating well.
Combine flour, salt, and baking soda. Add to butter mixture, beating
until blended.
Use a cookie gun fitted with a flower-shaped disc to make cookies,

following manufacturer's instructions. Place cookies on lightly greased
baking sheets. Place a chocolate morsel in the center of each cookie.
Bake at 350 degrees for 8 minutes or until lightly browned. Remove to

wire racks to cool. Chill 30 minutes. Freeze up to 1 month, if desired.
Source:
Yield:
"8 dozen"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 9 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 19 Fat; 6
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Blue Cheese Burgers
Recipe By :n/a
Categories : Grilling Sandwiches

-------- ------------ --------------------------------
1 pound ground chuck
1/2 cup uncooked quick-cooking oats
1 tablespoon dried onion flakes
2 ounces blue cheese -- crumbled
4 hamburger buns -- toasted
4 lettuce leaves
4 tomato slices
Combine first 4 ingredients, mixing well. Shape into 8 thin patties.
Sprinkle 1 tablespoon cheese in the center of each of 4 patties. Top with
remaining patties; press edges together to seal.
Place prepared patties in a grill basket coated with cooking spray.

Grill, covered with grill lid, over medium-high heat (350 to 400 degrees)
6 minutes on each side or until beef is no longer pink. (Grill lid will
not close completely.) Serve on buns with lettuce and tomato.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Blue Cheese Mashed Potatoes Florentine
Recipe By :n/a
Categories : Side Dish Vegetables

-------- ------------ --------------------------------
8 ounces fresh baby spinach
4 bacon slices -- chopped
2 shallots -- minced
1 package frozen mashed potatoes - (22 oz)
2 1/3 cups milk
1/4 cup butter or margarine - (1/2 stick)
8 ounces crumbled blue cheese -- divided
Remove large stems from spinach.
Saut� bacon in a large skillet over medium-high heat until crisp; remove
and drain bacon, reserving drippings in skillet. Add shallots to skillet,
and saut� until tender; remove from skillet. Add spinach, and saut� 4 to
5 minutes or until wilted. Set aside.
Combine mashed potatoes, milk, and butter in a 2-quart microwave-safe

bowl. Microwave at HIGH 15 minutes, stirring once. Let stand 2 minutes.
Stir in bacon, shallots, and half of crumbled blue cheese.
Arrange spinach around edges of a serving plate. Spoon potatoes in

center, and sprinkle with remaining blue cheese.
Comments: A bed of spinach and a sprinkling of cheese delivers an old

favorite.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Blue Cheese Rolls
Recipe By :Suzan L. Wiener; Spring Hill, FL

Categories : Appetizers Cheese
Dips/Spreads

-------- ------------ --------------------------------
2 packages cream cheese - (8 oz ea) -- softened
1 package sharp Cheddar cheese slices - (8 oz) -- cut up
2 packages crumbled blue cheese - (4 oz ea)
1/2 small onion -- diced
1 1/2 tablespoons Worcestershire sauce
1 1/2 cups finely-chopped toasted pecans -- divided
1 1/2 cups finely-chopped fresh parsley -- divided
Place first 6 ingredients in a food processor; pulse 1 to 2 minutes,

stopping to scrape down sides. Stir together cheese mixture, 1 cup
pecans, and 1/2 cup parsley. Cover and chill 1 hour.
Shape cheese mixture into 4 (7-inch-long) logs. Combine remaining 1/2 cup
pecans and 1 cup parsley. Roll logs in parsley mixture; cover and chill.
Serve with crackers.
This recipe yields 4 (7-inch) logs.
Comments: For testing purposes only, we used Old English cheese slices.
Cheese rolls may be prepared ahead and frozen, if desired. Thaw in
refrigerator overnight.
Source:
Yield:
"4 logs"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Blueberry Cobbler With Cinnamon-Nut Dumplings
Recipe By :n/a

-------- ------------ --------------------------------
1 can blueberry fruit filling - (21 oz)
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
1 can refrigerated cinnamon rolls - (5 count)
Stir together first 4 ingredients in a lightly greased 8-inch square

baking dish. Bake at 375 degrees for 10 minutes. Remove from oven.
Separate cinnamon rolls, and set icing envelope aside. Arrange rolls on
top of fruit filling mixture. Sprinkle with pecans and brown sugar. Bake
at 375 degrees for 20 minutes. Drizzle with icing.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Blueberry Sweet Muffins
Recipe By :Laura Wallace; Albany, OR

Categories : Breakfast Muffins

-------- ------------ --------------------------------
1/2 cup sugar
1/2 teaspoon salt
1/3 cup milk
1 large egg
1 cup fresh or frozen blueberries
2 tablespoons sugar
Combine first 4 ingredients in a large bowl; make a well in center of

mixture. Stir together milk, oil, and egg; add to dry ingredients,
stirring just until moistened. Fold in blueberries.
Spoon into greased muffin pans, filling two-thirds full. Sprinkle batter
evenly with 2 tablespoons sugar.
Bake at 400 degrees for 20 to 25 minutes or until muffins are golden.

Remove from pans immediately, and cool on wire racks.
This recipe yields 6 muffins.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Blueberry-Oat Streusel Muffins
Recipe By :n/a
Categories : Desserts Muffins
-------- ------------ --------------------------------
1/3 cup regular oats -- uncooked
1 tablespoon all-purpose flour
1/4 cup chopped almonds
1/4 teaspoon salt
1/2 cup sugar
2 teaspoons grated lemon rind
3/4 cup nonfat buttermilk
1 large egg
1 1/2 cups fresh or frozen blueberries -- thawed
Process first 3 ingredients in container of blender or food processor 5

seconds or until mixture resembles fine meal. Add butter, and pulse 5
times or until mixture is crumbly. Transfer to a small bowl, and stir in
chopped almonds. Set mixture aside.
Combine 2 cups flour and next 5 ingredients in a large bowl. Make a well
in center of mixture. Combine buttermilk, vegetable oil, and egg; add to
dry ingredients, stirring just until dry ingredients are moistened. Stir
in blueberries.
Spoon batter into greased and floured muffin pans. Sprinkle evenly with
oat mixture. Bake at 400 degrees for 18 minutes or until muffins are
golden. Remove from pans immediately, and cool on wire racks.
Comments: Oats and brown sugar provide the sweet crunch for these fast
muffins.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Blueberry-Streusel Muffins
Recipe By :n/a
Categories : Breakfast Muffins

-------- ------------ --------------------------------
1/4 cup slivered almonds
3 tablespoons all-purpose flour -- divided
1/2 cup uncooked regular oats
1/2 cup sugar
1/4 teaspoon salt
3/4 cup buttermilk
1/4 cup oil
1 large egg
1 1/2 cups fresh or frozen blueberries
Pulse almonds 2 or 3 times in a blender or food processor until chopped.

Add brown sugar and 1 tablespoon flour; process 5 seconds. Add butter;
pulse 5 or 6 times or until mixture is crumbly. Stir in oats; set aside.
Combine 2 cups flour and next 5 ingredients in a large bowl; make a well
in center of mixture. Whisk together buttermilk, oil, and egg; add to
flour mixture, stirring just until moistened.
Toss blueberries with remaining 2 tablespoons flour; gently fold into

batter. Spoon batter into greased muffin pans, filling two-thirds full;
sprinkle batter with oat mixture.

immediately from pans, and cool on wire racks.
Comments: Freeze muffins up to 1 month.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Bok Choy Salad
Recipe By :Pat Hagedorn; Marco Island, FL


-------- ------------ --------------------------------
2 packages ramen noodle soup mix - (3 oz ea)
1/2 cup sunflower seeds
3 tablespoons slivered almonds -- chopped
1/2 cup sugar
1/4 cup olive oil
1 bok choy -- shredded
Remove flavor packets from soup mix; reserve for another use. Crumble
noodles. Combine noodles, sunflower seeds, and almonds. Spread on a 15-
by 10-inch jellyroll pan. Bake at 350 degrees for 8 to 10 minutes or
until golden brown; set aside.
Bring sugar and next 3 ingredients to a boil in a saucepan over medium

heat. Remove from heat; cool.
Place bok choy and green onions in a large bowl. Drizzle with sugar
mixture. Add ramen noodle mixture, tossing well. Serve immediately.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Braised Fennel With Garlic Butter
Recipe By :n/a
-------- ------------ --------------------------------
1/4 cup butter or margarine - (1/2 stick) -- softened
3 fennel bulbs - (abt 3 lbs)
2 bacon slices
1/2 cup water
1/4 teaspoon salt
Stir together butter and garlic, and set aside.
Rinse fennel bulbs thoroughly. Trim and discard bulb bases. Trim stalks
from bulbs; discard hard outside stalks, and reserve leaves for another
use. Cut fennel bulbs lengthwise into 1/4-inch-thick slices.
Cook bacon in a round braiser over medium-high heat until crisp; remove
bacon, reserving drippings in skillet. Crumble bacon.
Add fennel slices to hot drippings in skillet, and cook over medium heat,
turning occasionally, about 3 minutes. Add chicken broth and 1/2 cup
water; sprinkle with salt and pepper. Cover, reduce heat, and simmer 20
minutes or until tender. Sprinkle with crumbled bacon, and serve with
butter mixture.
Comments: Raw fennel in green salads adds texture and taste.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Bread Pudding With Blueberry-Lemon Sauce
Recipe By :Mrs. Michael Dryden; Pollock, LA

Categories : Desserts Puddings

-------- ------------ --------------------------------
1 1/2 cups sugar
4 large eggs
2 cups milk
1 tablespoon grated lemon rind
1/2 teaspoon ground nutmeg
1 loaf stale French bread - (16 oz) -- cut 2" cubes
Whipped cream -- (optional)
=== BLUEBERRY-LEMON SAUCE ===
1/3 cup fresh lemon juice
1/2 cup sugar
1 tablespoon cornstarch
1 1/2 cups fresh or frozen blueberries
Beat sugar and eggs at medium speed with an electric mixer until fluffy.
Add whipping cream and next 4 ingredients, beating until blended. Fold in
bread cubes and blueberries; pour into a lightly greased 13- x 9-inch pan.
Let stand 10 minutes.
Bake at 375 degrees for 40 to 45 minutes. Cool in pan on a wire rack 5

minutes. Serve with Blueberry-Lemon Sauce and, if desired, whipped cream.
For Blueberry-Lemon Sauce: Bring first 4 ingredients to a boil in a

saucepan over medium heat, stirring constantly. Reduce heat; add
blueberries, and simmer, stirring constantly, 3 to 5 minutes or until
thickened. (Makes 1 1/2 cups).
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 3 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Breakfast Casserole
Recipe By :n/a
Categories : Breakfast Casseroles

-------- ------------ --------------------------------
1 pound ground pork sausage -- see * Note
10 white sandwich bread slices -- cubed, (6 cups)
6 large eggs
2 cups milk
1 teaspoon salt
1/4 teaspoon Worcestershire sauce
* Note: Two cups cubed cooked ham may be substituted for sausage.
Cook sausage in a skillet over medium heat, stirring until it crumbles and
is no longer pink; drain well.
Place bread cubes in a lightly greased 13- by 9-inch baking dish; sprinkle
bread evenly with cheese, and top with sausage.
Whisk together eggs and remaining ingredients; pour evenly over sausage
mixture. Cover and chill casserole for 8 hours.
Let stand at room temperature 30 minutes. Bake at 350 degrees for 45

minutes or until set. Let stand 5 minutes before serving.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0
Brew-Ha-Ha Punch
Recipe By :n/a
Categories : Beverages Halloween

-------- ------------ --------------------------------
2 cups sugar
2 quarts water
2 envelopes lime drink mix - (0.13 oz ea)
1 can pineapple juice - (46 oz)
1 quart ginger ale
Stir together sugar and 2 quarts water until sugar is dissolved. Stir in
remaining ingredients. Chill.
This recipe yields 4 quarts.
Comments: For a scary presentation, place punch bowl into a larger bowl,
and add dry ice to larger bowl. (Handling dry ice with bare hands can
cause burns. Wear gloves and handle dry ice carefully.
Source:
Yield:
"4 quarts"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
Brie-And-Sausage Breakfast Casserole
Recipe By :n/a
Categories : Breakfast Casseroles

-------- ------------ --------------------------------
8 ounce Brie round -- see * Note
1 pound ground hot pork sausage
6 white sandwich bread slices
1 cup grated Parmesan cheese
7 large eggs -- divided
3 cups whipping cream -- divided
2 cups fat-free milk
1 tablespoon chopped fresh sage
= (or 1 tspn dried rubbed sage)
1 teaspoon seasoned salt
=== GARNISHES ===
Chopped green onions
Shaved Parmesan cheese
* Note: Two cups (8 ounces) shredded Swiss cheese may be substituted.
Trim rind from Brie, and discard; cut cheese into cubes, and set aside.
Cook sausage in a large skillet over medium-high heat, stirring until it
crumbles and is no longer pink; drain well.
Cut crusts from bread slices, and place crusts evenly in bottom of a
lightly greased 13- by 9-inch baking dish. Layer evenly with bread
slices, sausage, Brie, and Parmesan cheese.
Whisk together 5 eggs, 2 cups whipping cream, and next 4 ingredients; pour
evenly over cheeses. Cover and chill mixture for 8 hours.
Whisk together remaining 2 eggs and remaining 1 cup whipping cream; pour
evenly over chilled mixture. Bake at 350 degrees for 1 hour or until
casserole is set. Garnish, if desired.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Brie-Filled Pork Chops With Apple Stuffing
Recipe By :n/a

-------- ------------ --------------------------------
4 boneless center-cut pork chops
1 round Brie or gouda cheese - (4 1/2 oz) -- see * Note
1 tablespoon vegetable oil
1 cup water
3/4 teaspoon chicken bouillon granules
3/4 cup apple juice
2 garlic cloves -- halved
2 fresh rosemary sprigs
= (or 2 1/2 tspns dried rosemary)
2 cups herb-seasoned stuffing mix
1 large Red Delicious apple -- unpeeled, chopped
=== GARNISHES ===
Apple wedges
Fresh rosemary sprigs
* Note: One (3-ounce) package cream cheese may be substituted for the 4
1/2-ounce round Brie.
Cut an opening in 1 side of each chop, cutting to but not through

remaining 3 sides. Cut cheese into 4 portions; place 1 portion into each
opening. Secure with wooden picks.
Combine flour, pepper, and paprika; dredge chops in flour mixture.
Brown chops in hot oil in a large ovenproof skillet 3 minutes on each

side. Remove from skillet.
Combine water and next 4 ingredients in skillet; bring to a boil. Boil 1

minute; remove and discard garlic and rosemary. Stir in stuffing mix and
chopped apple. Return chops to skillet.
Bake, covered, at 350 degrees for 30 minutes or until tender. Garnish, if

desired.
Source:
- - - - - - - - - - - - - - - - - - -
Protein; 15g Carbohydrate; trace Cholesterol; 74mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Broccoli Bakers
Recipe By :Kristi Montero; Florence, AL


-------- ------------ --------------------------------
4 large baking potatoes -- baked
1/4 cup diced broccoli
1/2 cup shredded Cheddar cheese - (2 oz)
1/2 cup sour cream
1/4 cup milk
1 teaspoon salt
Cut a 1-inch-wide strip from the top of each baked potato. Carefully
scoop out pulp, leaving shells intact.
Mash pulp. Stir in broccoli and next 6 ingredients. Spoon into shells,
and place on a baking sheet.
Bake, covered, at 400degrees for 30 minutes.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Broccoli Salad
Recipe By :n/a

-------- ------------ --------------------------------
4 cups chopped fresh broccoli
1 medium purple onion -- chopped
1/4 cup chopped fresh dill
2 tablespoons capers -- drained, see * Note
1/4 cup chopped pecans -- (optional), toasted
=== DRESSING ===
1/4 cup olive oil
1/2 tablespoon sugar
1/2 teaspoon salt
* Note: Two tablespoons chopped green olives may be substituted for

capers. One-quarter cup pine nuts, toasted, may be substituted for
pecans.
Toss together first 4 ingredients with Dressing. Cover and chill 30

minutes. Sprinkle with pecans before serving, if desired.
For Dressing: Whisk together all ingredients. (Makes about 2/3 cup)
This recipe yields about 5 cups.
Per cup: Calories 149 (73% from fat); Fat 12g (sat 1.6g, mono 8.5g, poly
1.1g); Protein 3.3g; Carb 11g; Fiber 3.1g; Chol 0mg; Iron 2.1mg;
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Broccoli-And-Cauliflower Gratin
Recipe By :Katie Moon; Birmingham, AL

Categories : Vegetables

-------- ------------ --------------------------------
2 packages fresh broccoli and cauliflower flowerets -- (16 oz ea)
1 1/2 cups reduced-fat mayonnaise
1 cup shredded reduced-fat Cheddar cheese -- (4 oz)
1 package shredded Parmesan cheese - (3 oz)
4 green onions -- sliced
3 tablespoons Italian-seasoned breadcrumbs
Arrange flowerets in a steamer basket over boiling water. Cover and steam
for 6 to 8 minutes or until crisp-tender. Drain well.
Arrange flowerets in a lightly greased 2-quart baking dish. Stir together

mayonnaise and next 5 ingredients. Spoon over flowerets. Sprinkle with
breadcrumbs.
Bake at 350 degrees for 20 to 25 minutes or until golden.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Butter Pecan Turtle Bars
Recipe By :n/a

-------- ------------ --------------------------------
1 1/2 cups light brown sugar - (firmly packed) -- divided
1 cup chopped pecans
1 cup milk chocolate morsels
Beat 1/2 cup butter at medium speed with an electric mixer until creamy;
add 1 cup brown sugar, beating well. Gradually add all-purpose flour,
beating at low speed until blended. Press mixture into an ungreased 13-
by 9-inch pan. Sprinkle with pecans.
Combine 2/3 cup butter and remaining 1/2 cup brown sugar in a small
saucepan. Bring to a boil over medium heat, stirring constantly. Boil,
stirring constantly, 30 seconds. Remove from heat, and pour over crust.
Bake at 350 degrees for 18 minutes or until bubbly. Remove from oven.
Sprinkle immediately with milk chocolate morsels; let stand 2 to 3
minutes, and swirl chocolate with a knife. Chill until chocolate hardens.
Cut into squares.
Source:
Yield:
"4 dozen"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 14 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 58 1/2 Fat;
Nutr. Assoc. : 0 0 0 0 0 0
Butter Rolls
Recipe By :Jane Black; Tupelo, MS


-------- ------------ --------------------------------
1/4 cup warm water -- (105 to 115 degrees)
2 1/4 cups all-purpose flour - (to 3) -- divided
1/4 cup sugar
1 1/4 teaspoons salt
1/4 cup milk
1 tablespoon water
Sesame or poppy seeds
Stir together yeast and 1/4 cup water in a 1-cup measuring cup; let stand
5 minutes.
Pulse 1 cup flour, sugar, and salt in a food processor until blended. Add
yeast mixture, 1 egg, and milk; pulse until blended. (Pulsing prevents
mixture from overheating, which would kill yeast.) Add butter, 1
tablespoon at a time, pulsing until combined. Gradually add enough of
remaining flour until dough is no longer sticky. (Dough should be
smooth.)
Place dough in a well-greased bowl, turning to grease top. Cover and let
rise in a warm place (85 degrees), free from drafts, 1 hour or until
doubled in bulk.
Punch dough down, and divide into fourths; shape each portion into 6
(1-inch) balls. Place on a lightly greased 13- by 9-inch pan. Cover and
let rise in a warm place (85 degrees), free from drafts, 1 hour.
Stir together remaining egg and 1 tablespoon water; brush over rolls, and
sprinkle with sesame seeds. Bake at 375 degrees for 15 to 20 minutes or
until golden brown. Freeze up to 3 months, if desired.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Butterbeans, Bacon, And Tomatoes
Recipe By :n/a

-------- ------------ --------------------------------
1 medium onion -- finely chopped
1 small green bell pepper -- chopped
1 bay leaf
3 medium tomatoes -- chopped
4 cups chicken broth
4 cups fresh or frozen butterbeans -- thawed
2 tablespoons minced fresh parsley
1 teaspoon salt
Cook bacon in a Dutch oven until crisp. Stir in onion and next 3
ingredients; saut� until vegetables are tender. Stir in tomato, and cook
3 minutes. Stir in broth and butterbeans; bring to a boil. Cover, reduce
heat, and simmer, stirring occasionally, 30 minutes.
Simmer, uncovered, 20 minutes, stirring often. Stir in parsley and

remaining ingredients. Cook, stirring often, 5 minutes. Discard bay
leaf.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Buttered Green Beans
Recipe By :n/a

-------- ------------ --------------------------------
3/4 cup water
1 1/2 pounds fresh green beans -- trimmed
1/4 cup butter or margarine -- melted
Bring 3/4 cup water to a boil in a Dutch oven; add green beans. Cover,
reduce heat to medium, and cook, stirring occasionally, 10 minutes.
Drain. Toss with butter.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Buttermilk Cornbread
Recipe By :Mary Lynn Hanily; Tuscaloosa, AL


-------- ------------ --------------------------------
1 cup yellow cornmeal
5 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup buttermilk
1 large egg
Heat oil in an 8-inch cast-iron skillet or muffin pans in a 450 degree
oven 5 minutes.
Combine cornmeal and next 4 ingredients in a medium bowl; make a well in

center of mixture. Stir together buttermilk and egg; add to dry
ingredients, stirring just until moistened.
Pour into hot skillet. Bake at 450 degrees for 20 minutes or until
golden.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Buttermilk Hush Puppies
Recipe By :n/a
Categories : Accompaniment Breads/Rolls
Fritters

-------- ------------ --------------------------------
2 cups self-rising flour
2 cups self-rising white cornmeal
1 teaspoon sugar
1/2 teaspoon salt
1 large onion -- grated
1 jalape�o pepper -- (optional), seeded,
and minced
2 cups buttermilk
1 large egg
Vegetable oil
Combine first 5 ingredients; stir in onion, and if desired jalape�o

pepper. Whisk together buttermilk and egg; add to flour mixture.
Pour oil to a depth of 3 inches in a Dutch oven; heat to 375 degrees.

Drop batter by level tablespoonfuls into oil; fry, in batches, 5 to 7
minutes or until golden. Drain on paper towels.
Source:
Yield:
"5 dozen"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 23 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Buttery Blue Cheese Spread With Walnuts
Recipe By :n/a
Dips/Spreads

-------- ------------ --------------------------------
1/2 cup butter -- softened
1 package crumbled blue cheese - (4 oz)
1/2 cup diced walnuts -- toasted
1/2 cup chopped fresh chives
1/4 cup cream sherry -- (optional)
1 round bread loaf - (16 oz)
=== GARNISHES ===
Toasted diced walnuts
Chopped fresh chives
Rosemary sprigs
Stir together first 5 ingredients and, if desired, sherry in a large bowl;

cover and chill mixture 8 hours. Let stand at room temperature to soften;
or freeze spread up to 1 month, and thaw in the refrigerator for 8 hours.
Hollow out bread loaf, leaving a 1-inch-thick shell; reserve inside of

loaf for other uses. Spoon softened cheese spread into shell. Garnish,
if desired. Serve with sliced apples and pears or with toasted French
baguette slices.
This recipe yields about 5 cups (24 appetizer servings).
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Cabernet Cranberries
Recipe By :Renie Steves; Fort Worth, TX

Categories : Accompaniment Sauces

-------- ------------ --------------------------------
1 1/4 cups sugar
1 cup Cabernet Sauvignon
1 package fresh cranberries - (12 oz)
2 teaspoons grated tangerine rind
1 cinnamon stick - (3" long)
Bring sugar and wine to a boil in a medium saucepan over medium-high heat.
Add remaining ingredients, and return to a boil, stirring constantly.
Reduce heat, and simmer, partially covered, 10 to 15 minutes or until

cranberry skins pop. Remove and discard cinnamon stick. Cool slightly;
serve warm, or chill 2 hours, if desired.
Comments: Sauce may be stored in refrigerator up to 2 months.
Source:
Yield:
"3 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
Caesar Pasta Toss
Recipe By :n/a

-------- ------------ --------------------------------
1/4 cup Dijon mustard
1/2 cup olive oil
1/4 cup egg substitute
2 tablespoons champagne vinegar or white wine vinegar
2 teaspoons Worcestershire sauce
1 tablespoon anchovy paste
5 garlic cloves
1/2 teaspoon salt
2 packages refrigerated cheese-filled tortellini -- (9 oz ea)
1 package broccoli flowerets - (16 oz)
1 pint cherry tomatoes -- halved
1 jar roasted sweet red peppers - (7 oz) -- sliced
1 teaspoon coarsely ground pepper
1/2 cup shredded Parmesan cheese - (2 oz)

down sides.
Cook pasta with broccoli according to package directions; drain. Toss

pasta mixture with mustard mixture, tomato, and remaining ingredients.
Serve immediately.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Caf� Latte Slush
Recipe By :Jannet Ewing; La Ceiba, Honduras


-------- ------------ --------------------------------
1/2 cup sugar - (to 3/4)
2 cups strong brewed coffee or espresso
2 cups milk or half-and-half -- divided, see * Note
Chocolate syrup -- for garnish
* Note: Substitute fat-free milk or fat-free half-and-half for regular

milk or half-and-half.
Combine sugar and hot coffee in a large mixing bowl, stirring until sugar
dissolves; stir in 1 cup milk. Cover and freeze 8 hours.
Let thaw slightly in refrigerator; add remaining 1 cup milk. Beat at

medium speed with an electric mixer until smooth. Garnish, if desired.
Serve immediately.
This recipe yields 7 cups.
Source:
Yield:
"7 cups"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Cajun Succotash With Chicken
Recipe By :n/a
Poultry

-------- ------------ --------------------------------
Heavy duty aluminum Foil
4 boneless skinless chicken breasts -- cut thin strips
1 can lima beans - (8 1/2 oz) -- drained, rinsed
1 package frozen whole kernel corn - (10 oz) -- thawed
1 can diced tomatoes with
garlic and onion - (14 1/2 oz) -- drained
1 package frozen sliced okra - (10 oz) -- thawed
2 teaspoons Cajun seasoning - (to 3)
Preheat oven to 450 degrees. Tear off 4 (12- by 18-inch) foil sheets.
Stir together chicken and remaining ingredients. Place one-fourth of

mixture in center of each foil sheet.
Bring up 2 sides of each foil sheet, and double fold with about
1-inch-wide folds. Double fold each end to form a packet, leaving room
for heat circulation inside packet.
Place on a baking sheet. Bake at 450 degrees for 20 to 22 minutes. Open

foil packets carefully, allowing steam to escape.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Calypso Chicken
Recipe By :n/a
Poultry

-------- ------------ --------------------------------
1 large oven bag
1 can pineapple chunks in juice - (15 oz) -- undrained
1 package black bean-rice mix - (8 oz)
1 can condensed chicken broth - (10 1/2 oz)
1/2 cup water
1 tablespoon chopped fresh cilantro
4 skinned bone-in chicken breasts
Preheat oven to 350 degrees.
Place oven bag in a 13- by 9-inch baking dish. Add flour; twist end of
oven bag, and shake.
Add pineapple and next 4 ingredients to oven bag; squeeze bag to blend
ingredients. Arrange chicken in an even layer over rice mixture.
Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top of bag. Bake
at 350 degrees for 45 to 50 minutes.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Calzones With Pasta Sauce
Recipe By :Jody Gesell; Houston, TX


-------- ------------ --------------------------------
1 cup small-curd cottage cheese
3 tablespoons grated Parmesan cheese
1 large egg
1 tablespoon chopped fresh
= (or 1 tspn dried parsley)
1/2 teaspoon garlic powder
1 package pepperoni slices - (3.5 oz) -- chopped, see * Note
4 Monterey Jack cheese slices -- chopped
2 cans refrigerated pizza crusts - (10 oz ea)
2 cups Pasta Sauce -- (see recipe)
* Note: Chopped cooked ham may be substituted for pepperoni slices.
Stir together first 5 ingredients until blended. Stir in pepperoni and

chopped cheese slices.
Divide each pizza crust into 2 portions. Roll each dough portion into a
7-inch circle.
Spoon 1/2 cup cottage cheese mixture in center of each circle. Fold dough
over filling, pressing edges to seal; place on a lightly greased aluminum
foil-lined baking sheet. Prick dough several times with a fork.
Bake at 375 degreesfor 20 to 25 minutes or until golden. Let stand 5

minutes. Serve calzones with warm Pasta Sauce.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Campfire Casserole
Recipe By :Mindi Goddard; Yukon, OK

Categories : Casseroles Main Dish

-------- ------------ --------------------------------
1/2 pound bacon
2 pounds potatoes -- diced
1 medium onion -- diced
1 teaspoon salt -- divided
1/2 teaspoon freshly-ground black pepper -- divided
12 large eggs
6 ounces shredded Cheddar cheese -- (optional)
Salsa or ketchup
Cook bacon in a large skillet until crisp; remove bacon, and drain on
paper towels, reserving 2 tablespoons drippings in skillet. Crumble
bacon, and set aside.
Saut� potato, onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper in hot
drippings, stirring occasionally, 20 minutes or until browned.
Whisk together eggs, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper;
pour over potato in skillet. Cook over medium heat 4 minutes or until
eggs are set, stirring if necessary. Sprinkle with bacon and, if desired,
cheese. Serve with salsa or ketchup.
Source:
"Southern Living Magazine, July 2000"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Candy Corn Chocolate Cakes
Recipe By :Hazel Arnold; Eads, TN


-------- ------------ --------------------------------
2 cups sugar
1 cup cocoa
1 cup vegetable oil
1 teaspoon salt
2 large eggs
1 cup buttermilk
1 cup hot water
2 teaspoons baking soda
=== BUTTERCREAM FROSTING ===
1 cup butter or margarine -- softened
1 package powdered sugar - (2 lbs)
1/3 cup milk
Orange paste food coloring
Yellow paste food coloring
Beat first 6 ingredients in a large bowl at medium speed with an electric

mixer until blended. Stir in buttermilk.
Stir together 1 cup hot water and baking soda; stir into batter. Stir in
vanilla. Pour into 2 greased and floured 9-inch round cakepans.
Bake at 350 degrees for 30 to 40 minutes or until a wooden pick inserted

in center comes out clean. Cool in pans on wire racks 10 minutes; remove
from pans, and cool completely on wire racks.
Freeze layers 30 minutes. Cut each layer into 8 wedges. Pipe frosting on
top and sides of cake wedges to resemble candy corn. Using a medium star
tip, pipe white frosting on the small end of each cake, yellow frosting on
center, and orange on wide end.
For Buttercream Frosting: Beat butter at medium speed with an electric

mixer until fluffy; gradually add powdered sugar, beating until light and
fluffy. Add milk, beating until spreading consistency. Stir in vanilla.
Stir orange food coloring into 1 1/2 cups frosting. Stir yellow food
coloring into 1 1/4 cups frosting. (Makes 3 1/2 cups)
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Canteen Bars
Recipe By :Anna Weisinger; Montgomery, TX


-------- ------------ --------------------------------
1 1/2 cups light brown sugar - (firmly packed) -- divided
1/2 cup shortening
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups flaked coconut
Beat 1/2 cup brown sugar, shortening, and salt at medium speed with an
electric mixer until creamy; gradually add 1 cup flour, beating until
blended.
Press into bottom of a lightly greased 11- by 7-inch baking dish. Bake at
325 degrees for 20 minutes. Cool on wire rack.
Beat remaining 1 cup brown sugar, eggs, and vanilla at medium speed until
well blended. Add 2 tablespoons flour and baking powder, beating until
blended. Stir in coconut and pecans. Spread over crust.
Bake at 325 degrees for 25 minutes or until golden. Cool on wire rack.
Cut into bars.
This recipe yields 2 dozen bar cookies.

Comments: Miss Anna's aunt served these bar cookies to soldiers who rode
trains into Houston during World War I.
Source:
Yield:
"2 dozen"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Caramel Pie
Recipe By :n/a
Categories : Desserts Pies

-------- ------------ --------------------------------
2 cans sweetened condensed milk - (14 oz ea)
1 graham cracker crust - (9" dia)
1 container frozen whipped topping - (8 oz) -- thawed
1 English toffee candy bar - (1.4 oz) -- coarsely chopped
Pour condensed milk into a 1-quart slow cooker. Cook , covered, 6 to 7

hours or until mixture is the color of peanut butter, whisking every 30
minutes. Pour into piecrust; cool.
Spread with whipped topping, and sprinkle with chopped candy bar. Cover
and chill.
This recipe yields 1 (9-inch) pie.
Comments: To reduce fat and calories, substitute 2 (14-ounce) cans nonfat

sweetened condensed milk.
Source:
Yield:
"1 pie"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Caramel Sauce
Recipe By :Patsy Taylor; Russellville, AL

Categories : Condiments Desserts
Sauces

-------- ------------ --------------------------------
1 cup butter
2 cups sugar
2 teaspoons fresh lemon juice
1 1/2 cups whipping cream
Melt butter in a heavy saucepan over medium heat; add sugar and lemon
juice, and cook, stirring constantly, 6 to 8 minutes or until mixture
turns a deep caramel color. Gradually add cream, and cook, stirring
constantly, 1 to 2 minutes or until smooth.
Remove from heat, and cool. Pour into hot sterilized jars, and seal.
Store in refrigerator up to 1 month.
Source:
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Caramel Sauce II
Recipe By :Lois M. Clonts; Bakersfield, CA
Categories : Desserts Sauces

-------- ------------ --------------------------------
1/4 cup butter
2 cups sugar
1/2 cup water
Cook first 3 ingredients in a Dutch oven over medium heat, stirring

occasionally, until butter melts; remove from heat.
Bring sugar, water, and lemon juice to a boil in a Dutch oven over high
heat, stirring occasionally. Reduce heat to medium-high, and boil,
stirring occasionally, 8 minutes or until mixture begins to brown. Reduce
heat to medium, and cook, stirring occasionally, 5 minutes or until
caramel colored.
Pour the sugar mixture gradually into the whipping cream mixture. Remove
from heat; let stand 1 minute. Whisk until smooth. Cook over medium-low
heat, stirring occasionally, until a candy thermometer registers 230
degrees (thread stage); cool.
Source:
Yield:
"2 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Caramel-Applesauce Cobbler With Bourbon-Pecan Ice Cream
Recipe By :n/a

-------- ------------ --------------------------------
12 large Granny Smith apples -- peeled, sliced
2 cups sugar
=== BOURBON-PECAN ICE CREAM ===
2 pints homemade-style vanilla ice cream -- softened
1 cup chopped toasted pecans
1/4 cup bourbon
Melt butter in a large Dutch oven over medium-high heat. Add apple,
sugar, and lemon juice; cook, stirring often, 20 to 25 minutes or until
apple is caramel colored. Spoon into a shallow, greased 2-quart baking
dish.
Roll each piecrust to press out fold lines; cut into 1/2-inch strips.
Arrange strips in a lattice design over filling; fold edges under. Place
remaining strips on a baking sheet.
Bake remaining strips at 425 degrees for 8 to 10 minutes or until golden.

Set aside to serve with cobbler. Bake cobbler at 425 degrees for 20 to 25
minutes or until crust is golden. Serve warm with pastry strips and
Bourbon-Pecan Ice Cream.
For Bourbon-Pecan Ice Cream: Stir together all ingredients; freeze 4

hours. (Makes 2 pints)
Comments: This recipe was inspired by an applesauce pie with hard sauce
that Test Kitchens staffer Mary Allen Perry enjoyed at her grandmother's
house as a child. For testing purposes only, we used Blue Bell Homemade
Vanilla Ice Cream.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 2 1/2 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Caramel-Filled Chocolate Cookies
Recipe By :n/a
-------- ------------ --------------------------------
1 cup sugar
1 cup brown sugar - (firmly packed)
2 large eggs
3/4 cup cocoa
1 teaspoon baking soda
1 cup chopped pecans -- divided
1 tablespoon sugar
2 packages chewy caramels in milk chocolate -- (5.3 oz ea)
add sugars, beating well. Add eggs, beating well.
Stir together flour, cocoa, and soda; add to butter mixture, mixing well.
Stir in vanilla and 1/2 cup pecans. Cover and chill 1 hour.
Combine remaining 1/2 cup pecans and 1 tablespoon sugar; set aside.
Gently press 1 tablespoon cookie dough around each candy, forming a ball.
Dip 1 side of cookie in pecan mixture. Place, pecan-side up, 2 inches
apart on ungreased baking sheets.
Bake at 375 degrees for 8 minutes. (Cookies will look soft.) Cool 1
minute on baking sheets. Remove to wire racks to cool.
Source:
Yield:
"4 dozen"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 18 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 54 1/2 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Caramelized French Onion Soup
Recipe By :n/a
Categories : Soups/Stews

-------- ------------ --------------------------------
1 recipe Caramelized Onions -- (see recipe)
1 can beef consomm� - (10 1/2 oz) -- undiluted
1 can beef broth - (10 1/2 oz) -- undiluted
2 cups water
1/2 teaspoon dried thyme
1/4 cup dry white wine
6 cups large croutons
1 cup shredded Swiss cheese - (4 oz)
Combine first 5 ingredients in a 3 1/2-quart slow cooker. Cook, covered,

at HIGH 2 1/2 hours or until thoroughly heated. Stir in wine.
Ladle soup into 6 ovenproof bowls, and top evenly with croutons and
cheese. Place bowls on a jellyroll pan.
Broil 3 inches from heat (with electric oven door partially open) 5
minutes or until cheese is melted. Serve immediately.
Source:
Yield:
"12 cups"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Caramelized Onion Mayonnaise
Recipe By :n/a
Categories : Condiments Dips/Spreads

-------- ------------ --------------------------------
1 cup mayonnaise
1 cup Caramelized Onions -- (see recipe),
chopped
1 garlic clove - (to 2) -- minced
1/4 teaspoon salt
Stir together all ingredients. Cover and chill at least 30 minutes.

Serve with fish, steamed shrimp, or as a sandwich spread.
Comments: This mayonnaise adds incredible flavor to sandwiches, or you

can use it as a sauce for fish or shrimp.
Source:
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Caramelized Onion Soup
Recipe By :n/a

-------- ------------ --------------------------------
2 large Vidalia onions -- quartered
1/4 teaspoon sugar
2 cups milk
1/2 teaspoon salt
3 egg yolks
Melt butter in a 8-quart stock pot over medium heat. Add onion and sugar,
and cook, stirring constantly, 20 to 25 minutes or until browned.
Stir in garlic, and cook 1 minute. Stir in flour, and cook, stirring
constantly, 1 minute. Gradually add milk and whipping cream, and cook,
stirring constantly, until mixture is slightly thickened. Stir in salt
and pepper.
Whisk together egg yolks in a small bowl until blended. Gradually add 3
tablespoons hot mixture, whisking constantly. Stir yolk mixture into
remaining hot mixture. Stir in chopped fresh parsley.
Comments: Leftovers? Toss with hot cooked noodles.
Source:
Yield:
"5 cups"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 40 1/2
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Caramelized Onions
Recipe By :n/a
Categories : Accompaniment Condiments

-------- ------------ --------------------------------
2 extra-large sweet onions - (abt 3 lbs)
1 can chicken or beef broth - (10 1/2 oz) -- undiluted
Cut onions in half; cut halves into 1/2-inch-thick slices. Combine all
ingredients in a 3 1/2-quart slow cooker.
Cook, covered, at HIGH 8 hours or until golden brown and very soft. Store
in an airtight container; refrigerate up to 2 weeks or freeze up to 2
months, if desired.
Source:
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Carrot Souffl�
Recipe By :Jenifer Rotenstreich; Birmingham, AL


-------- ------------ --------------------------------
2 pounds fresh carrots -- sliced, see * Note
6 large eggs
1 cup sugar -- divided
1/3 cup matzo meal
3/4 cup butter or margarine -- melted, divided
1/4 teaspoon salt
1 cup chopped walnuts
* Note: One (2-pound) package sliced frozen carrots may be substituted

for fresh carrots.
Cook carrot in water to cover in a large saucepan over medium-high heat 20

to 25 minutes or until very tender; drain well.
Process carrot and eggs in a blender or food processor until smooth,

stopping to scrape down sides. Add 2/3 cup sugar, matzo meal, 1/2 cup
butter, salt, nutmeg, and vanilla; process until smooth. Pour mixture
into a lightly greased 13- by 9-inch baking dish.
Bake at 350 degrees for 40 to 45 minutes or until set. Combine remaining

1/3 cup sugar, 1/4 cup butter, and walnuts. Top souffl� with mixture;
bake 5 to 10 more minutes.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Carrot-Raisin Cake
Recipe By :Howard Wiener; Spring Hill, FL


-------- ------------ --------------------------------
1 1/2 cups light brown sugar - (firmly packed)
2 large eggs
1/2 teaspoon salt
1/2 cup chopped raisins
1 1/2 cups finely-grated carrot
1/2 cup pecans or walnuts -- finely chopped
Beat brown sugar and butter at medium speed with an electric mixer until
creamy; add eggs and vanilla, beating well.
Stir in flour, baking soda, and salt just until moistened; stir in raisins
and carrot. Spread mixture into a lightly greased 13- by 9-inch pan.
Sprinkle with pecans.
Bake at 350 degrees for 30 minutes or until a wooden pick inserted in

center comes out clean. Cool on a wire rack, and cut into squares.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Catfish With Green Pea Salsa
Recipe By :n/a
Categories : Fish (Fresh Water) Main Dish

-------- ------------ --------------------------------
1 can sweet peas - (15 1/4 oz) -- drained
1 can diced tomatoes with basil,
garlic, and oregano - (14 1/2 oz) -- drained
4 small green onions -- sliced
1/2 cup chopped fresh cilantro
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
1 small cucumber -- peeled, chopped
4 catfish fillets - (6 oz ea)
1/4 teaspoon salt
1/4 teaspoon coarsely-ground black pepper
Stir together first 8 ingredients in a bowl; let stand 1 hour.
Sprinkle fish fillets with salt and pepper. Saut� fish fillets in a
nonstick skillet coated with vegetable cooking spray over medium-high heat
about 5 minutes on each side or until fish flakes easily with a fork.
Serve with salsa.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Catfish-Potato Pancakes
Recipe By :n/a

-------- ------------ --------------------------------
1/2 cup sour cream
1 tablespoon lemon juice from concentrate
1 bunch green onions -- chopped, divided
2 teaspoons Old Bay seasoning -- divided
1 pound fresh farm-raised catfish fillets
1/2 cup vegetable oil -- divided
1 package country style hash browns - (30 oz) -- thawed
1/4 teaspoon salt
Stir together first 3 ingredients, half of green onions, and 1 teaspoon

Old Bay seasoning; set aside.
Cook catfish in a large nonstick skillet over medium heat 7 minutes on

each side or until fish flakes easily with a fork. Cool slightly. Drain
and flake fish, and place in a large bowl.
Saut� remaining green onions and bell pepper in 2 tablespoons hot oil in
skillet over medium-high heat until tender. Stir mixture into fish with
remaining 1 teaspoon Old Bay seasoning, hash browns, and next 3
ingredients. Shape into 12 patties. Wipe skillet clean.
Fry patties in batches in remaining oil over medium-high heat 5 to 7

minutes on each side or until golden. Drain on paper towels; keep warm.
Serve with mustard sauce.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Charred Corn-Blue Cheese Grits
Recipe By :Chef Kent Rathbun, Abacus; Dallas, TX

Categories : Rice/Grains Side

-------- ------------ --------------------------------
4 ears fresh corn
3 tablespoons oil -- divided
1/2 teaspoon salt
2 cups uncooked quick-cooking grits
1 package Roquefort cheese - (3.5 oz) -- crumbled
1/4 cup chopped fresh chives
Rub corn evenly with 2 tablespoons oil, and sprinkle with salt. Grill,
covered with grill lid, over medium-high heat (350 to 400 degrees) 10 to
15 minutes or until golden brown, turning occasionally; cool. Cut corn
kernels from cobs, and set aside.
Saut� garlic and shallots in remaining 1 tablespoon oil in a large heavy

saucepan over medium-high heat 5 minutes or until tender. Add chicken
broth, and bring to a boil. Gradually add grits, stirring constantly;
reduce heat, and simmer, stirring often, 5 to 7 minutes or until
thickened. Stir in corn, cheese, chives, and pepper.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Cheddar Cheese Loaf
Recipe By :Marsha Tennant; Falmouth, VA


-------- ------------ --------------------------------
3 3/4 cups reduced-fat baking mix
3/4 cup reduced-fat shredded sharp Cheddar cheese
1 1/2 cups fat-free milk
1/8 teaspoon ground red pepper - (to 1/4)
Combine baking mix and cheese. Add milk, egg substitute, and pepper,
stirring 2 minutes or until blended. Spoon into a 9- by 5-inch loafpan
coated with cooking spray.
Bake loaf at 350 degrees for 45 minutes.

This recipe yields 1 loaf.
Per serving: Calories 157 (20% from fat); Fat 3.5g (sat .5g, mono 2g,
poly 1g); Protein 6g; Carb 27g; Fiber 0.9g; Chol 2mg; Iron 1.3mg;
Source:
Yield:
"1 loaf"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Cheeseburger Pie
Recipe By :n/a

-------- ------------ --------------------------------
1 pound lean ground beef
1/2 medium onion -- diced
1/2 teaspoon salt -- divided
1/2 teaspoon pepper
5 cups firmly-packed frozen country-style
hash browns -- thawed
1 package pasteurized process cheese spread - (8 oz) -- cubed
1 cup milk
2 large eggs
30 seasoned shredded potatoes
Saut� first 3 ingredients, 1/4 teaspoon salt, and pepper in a 10-inch

ovenproof skillet over medium-high heat 5 to 7 minutes, stirring until
beef crumbles and is no longer pink. Remove mixture from skillet, and
drain. Wipe skillet clean with paper towels.
Heat oil in skillet over medium-high heat; press hash browns into bottom
of skillet and evenly up sides with back of a spoon. Cook 5 minutes.
Remove from heat, and spoon beef mixture and cheese spread over hash
browns.
Stir together milk, eggs, and remaining 1/4 teaspoon salt; pour over
cheese spread. Arrange seasoned shredded potatoes around edge of skillet,
pressing into meat mixture.
Bake at 350 degrees for 30 minutes or until set. Let stand 10 minutes.
Serve with plum tomato slices.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Cheesy Asparagus Pie
Recipe By :n/a

-------- ------------ --------------------------------
1 1/2 pounds fresh asparagus
1 package refrigerated pie crusts - (15 oz)
1 large sweet onion -- diced
8 ounces shredded colby-Monterey Jack cheese blend -- (1 pkg)
1 1/2 cups half-and-half
2 large eggs
1/4 teaspoon salt
Snap off tough ends of asparagus (trimmed to about 5 inches). Cook in

boiling water to cover 30 seconds; drain. Plunge asparagus into ice water
to stop the cooking process; drain. Reserve 9 spears; set aside.
Coarsely chop remaining asparagus; set aside.
Unfold pie crusts; stack on a lightly floured surface, and roll into a
14-inch circle. Fit piecrust into an 11-inch tart pan, trimming excess
dough. Line pie crust with foil, and fill with pie weights or dried
beans. Place tart pan on a baking sheet.
Bake at 425 degrees for 12 minutes; remove weights and foil. Bake 2 more
minutes. Cool on a wire rack.
Melt butter in a skillet over medium-high heat. Add onion, and saut� 5
minutes or until tender. Set aside.
Brush bottom and sides of crust with mustard. Sprinkle with half of
cheese, chopped asparagus, onion, and remaining cheese. Arrange reserved
asparagus spears over cheese.
Whisk together half-and-half and remaining ingredients. Pour mixture

evenly over asparagus. Bake at 375 degrees for 25 minutes or until set
and golden brown. Let stand 15 minutes.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Cheesy Chicken-And-Pasta Bake
Recipe By :n/a

-------- ------------ --------------------------------
1 cup Italian blend shredded cheese - (4 oz) -- divided
2 cups cooked rotini
2 cups coarsely-chopped cooked chicken
1/2 cup diced celery
1 can condensed cream of chicken soup -- (10 3/4 oz)
1 cup milk
1/2 teaspoon dried Italian seasoning
Celery leaves -- for garnish
Stir together 1/2 cup cheese and next 6 ingredients; spoon into a lightly
greased 11- by 7-inch baking dish.
Bake at 375 degrees for 25 minutes. Sprinkle with remaining 1/2 cup
cheese; bake 5 more minutes. Garnish, if desired.

Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Cheesy Mexican Pizza
Recipe By :Allison Cook; Summerville, SC

Categories : Pizza

-------- ------------ --------------------------------
1 Italian bread shell - (16 oz)
1 cup refried beans
1/2 cup sour cream
1/4 cup black bean dip
1 can diced tomatoes - (14 1/2 oz)
2 cups shredded Cheddar cheese - (8 oz)
1 cup shredded Monterey Jack cheese with
peppers - (4 oz)
Place bread shell on a baking sheet. Stir together refried beans, sour
cream, and bean dip, and spread over Italian bread shell.
Drain tomatoes, and pat dry with paper towels; spoon over bean mixture.
Sprinkle with cheeses. Bake at 450 degrees for 10 to 12 minutes or until
cheese melts.
Comments: To lighten recipe, use fat-free refried beans, fat-free or

light sour cream, and reduced-fat cheeses.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Cheesy Onion Biscuits
Recipe By :Charlotte Bryant; Greensburg, KY


-------- ------------ --------------------------------
3 tablespoons instant nonfat dry milk powder
3/4 teaspoon salt
1/2 cup grated Parmesan cheese
2 tablespoons finely-chopped green onions
3/4 cup water
Combine first 4 ingredients in a large bowl; cut in butter with pastry

blender or fork until mixture is crumbly. Stir in Parmesan cheese and
green onions. Add 3/4 cup water, stirring with a fork until dry
Turn dough out onto a lightly floured surface, and knead lightly 5 or 6
times. Roll to 1/2-inch thickness; cut with a 3-inch round cutter. Place
on a lightly greased baking sheet.
Bake at 400 degrees for 15 minutes or until lightly browned.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Cheesy Potatoes And Onions

Recipe By :n/a

-------- ------------ --------------------------------
6 medium potatoes - (3 lbs) -- peeled, and
thinly sliced
1 large onion -- thinly sliced,
and separated into rings
1 package process American cheese slices - (6 oz)
1 cup shredded Cheddar cheese - (4 oz)
3 cups warm milk
Cook potato in boiling water to cover 5 minutes; drain.
Layer one-third potato slices, one-third onion slices, and one-third

cheese slices in a lightly greased 13- by 9-inch baking dish. Sprinkle
with 1/4 teaspoon salt and 1/4 teaspoon pepper. Repeat layers twice with
remaining potato, onion, cheese slices, salt, and pepper. Top with
Cheddar cheese.
Melt butter in a heavy saucepan over low heat; add flour, whisking until
smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk
until smooth. Remove from heat; pour over potato mixture. Bake at 400
degrees for 35 minutes or until golden. Let stand 10 minutes before
serving.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Cheesy Vegetable Chowder
Recipe By :Louise Watkins; Austin, AR

-------- ------------ --------------------------------
3 1/2 cups chicken broth
4 carrots -- sliced
2 medium potatoes -- peeled, cubed
1 large onion -- chopped
2 cups frozen whole kernel corn -- thawed
2 cups milk
Chopped fresh parsley -- for garnish
Bring first 6 ingredients to a boil in a Dutch oven. Cover, reduce heat,

and simmer 15 to 20 minutes or until vegetables are tender. Remove from
heat, and stir in corn.
Melt butter in a heavy saucepan over low heat; add flour, whisking until
smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk;
cook over medium heat, whisking constantly, until mixture is thickened and
bubbly. Add cheese, stirring until blended.
Stir cheese mixture gradually into vegetable mixture. Cook over medium
heat, stirring constantly, until thoroughly heated. Serve immediately.
Garnish, if desired.
Source:
Yield:
"10 cups"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 8 1/2 Grain(Starch); 1 1/2 Lean Meat; 9 1/2 Vegetable; 0 Fruit; 12
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Cherry Cream Cake
Recipe By :n/a
-------- ------------ --------------------------------
1 package white cake mix with pudding -- (18.5 oz)
1 envelope whipped topping mix - (1.3 oz)
1 cup water
4 large eggs
1 can cherry fruit filling - (21 oz)
1 package slivered almonds - (2 oz) -- chopped, toasted
1/2 cup flaked coconut
2 tablespoons brandy or apple juice
=== CREAM CHEESE FROSTING ===
1 package confectioners' sugar - (16 oz)
1/2 teaspoon almond extract
Beat first 4 ingredients in a large mixing bowl at medium speed with an

electric mixer 2 minutes. Pour cake batter into 3 greased and floured
9-inch round cakepans.

center comes out clean. Cool in pans on wire racks 10 minutes; remove
from pans, and cool completely on wire racks.
Combine fruit filling and next 3 ingredients; spread 3/4 cup between
layers and remaining on top of cake. Spread Cream Cheese Frosting on
sides of cake. Store in refrigerator.
For Cream Cheese Frosting: Beat cream cheese and butter at medium speed
with an electric mixer until creamy. Gradually add confectioners' sugar,
beating at low speed until blended. Stir in extract. (Makes about 3
cups)
This recipe yields 1 (3-layer) cake.
Comments: Prevent cake layers from sticking to the cooling rack by

sprinkling granulated sugar on a piece of wax paper or aluminum foil.
Invert cake layers directly onto paper, and cool on rack.
Source:
Yield:
"1 cake"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Cherry Surprise Cupcakes
Recipe By :n/a

-------- ------------ --------------------------------
1 package devil's food cake mix without pudding -- (18.5 oz)
3 tablespoons confectioners sugar
1 large egg
1 can cherry fruit filling - (21 oz)
Prepare cake mix according to package directions. Spoon batter into paper
baking cups in muffin pans, filling two-thirds full.
Beat cream cheese, confectioners sugar, and egg at medium speed with an
electric mixer. Spoon 1 heaping teaspoon cream cheese mixture into center
of each cupcake. Top evenly with 1 heaping teaspoon fruit filling.
Bake at 350 degrees for 25 minutes. Remove from pans, and cool on a wire
rack. Serve with remaining fruit filling.
Source:
Yield:
"2 1/2 dozen"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
Chicken And Dumplings
Recipe By :n/a
Poultry

-------- ------------ --------------------------------
Heavy duty aluminum foil
1 can cream of chicken soup - (10 3/4 oz) -- undiluted
1/2 teaspoon dried thyme -- divided
2 celery ribs -- chopped
2 carrots -- diced
4 boneless skinless chicken breasts -- cut thin strips
1 1/2 cups biscuit mix
3/4 cup water
Coat foil with vegetable cooking spray.
Stir together soup, 1/4 teaspoon thyme, and next 3 ingredients. Spoon
evenly on foil sheets, and top evenly with chicken.
Stir together biscuit mix, 3/4 cup water, and remaining 1/4 teaspoon
thyme. Spoon evenly on top of chicken.
for heat circulation inside packet. Place foil packets on a baking sheet.
Bake at 450 degrees for 22 minutes. Open foil packets carefully, allowing
steam to escape.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 2 Grain(Starch); 7 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Chicken Bites With Sweet-Hot Tomato Chutney
Recipe By :Helen D. Conwell; Fairhope, AL

Poultry

-------- ------------ --------------------------------
1/4 teaspoon lemon pepper seasoning
12 precooked bacon slices
1/2 cup hot mango chutney
1/2 cup salsa
Cut each chicken breast into 12 cubes. Sprinkle with seasoning. Cut
bacon slices in half crosswise. Wrap bacon around each chicken cube;
secure with wooden picks.
Arrange on a lightly greased rack in a broiler pan. Bake at 450 degrees

for 10 to 12 minutes or until bacon is crisp.
Process chutney and salsa in a blender or food processor until smooth,

stopping to scrape down sides. Serve with chicken bites.
This recipe yields 6 to 8 appetizer servings.
Comments: For testing purposes only we used Ready Crisp precooked bacon.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates

Nutr. Assoc. : 0 0 0 0 0
Chicken Breast Dijon
Recipe By :n/a
Poultry

-------- ------------ --------------------------------
1/3 cup Italian-seasoned breadcrumbs
1 tablespoon grated Parmesan cheese
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
Combine first 6 ingredients in a shallow dish. Brush both sides of

chicken with mustard, and dredge in breadcrumb mixture.
Heat oil and butter in a nonstick skillet over medium-high heat until
butter melts. Add chicken, and cook 6 to 8 minutes on each side or until
done.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Chicken Casserole With Pinwheel Biscuits
Recipe By :n/a
Poultry

-------- ------------ --------------------------------
1 medium onion -- chopped
2 cups shredded mild Cheddar cheese - (8 oz) -- divided
1 can cond. cream of chicken soup - (10 3/4 oz)
1 can cond. cream of mushroom soup - (10 3/4 oz)
1 can diced tomatoes with basil,
garlic, and oregano - (14 1/4 oz) -- undrained
2 1/2 cups chopped cooked chicken
1/4 cup sour cream
3 tablespoons milk
1 1/2 teaspoons dried Italian seasoning
Melt 1 tablespoon butter in a large skillet over medium heat; add onion
and garlic, and saut� until tender. Stir in 1 cup cheese and next 5
ingredients. Pour into a lightly greased 13- by 9-inch baking dish.
Combine biscuit mix and next 4 ingredients. Turn dough out onto a surface
sprinkled with baking mix; shape into a ball, and knead 3 or 4 times.
Roll dough into a 15- by 6-inch rectangle. Sprinkle with remaining 1 cup
cheese.
Starting with long side, roll up, jellyroll fashion. Pinch seam to seal
(do not seal ends). Cut into 1-inch slices; place on top of chicken
mixture. Bake at 375 degrees for 35 minutes.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Chicken Croquettes
Recipe By :n/a
Poultry

-------- ------------ --------------------------------
1 can cond. cream of mushroom soup - (10 3/4 oz) -- divided
1/4 cup sour cream
1 tablespoon Dijon mustard
1 1/2 cups Italian-seasoned breadcrumbs
2 cups chopped cooked chicken
Stir together half of soup, sour cream, and mustard in a small saucepan.
Cook over medium heat, stirring constantly, 3 minutes. Keep sauce warm.
Stir together remaining soup, 1 cup breadcrumbs, chicken, and pepper.

Shape mixture into 4 patties; coat with remaining 1/2 cup breadcrumbs.
Fry patties in hot oil in a large skillet until golden. Serve with warm
sauce.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Chicken Enchiladas Verde
Recipe By :n/a

-------- ------------ --------------------------------
8 bone-in chicken breast halves -- skinned
2 quarts water
1 tablespoon ground red pepper
2 teaspoons salt -- divided
23 fresh tomatillos -- husks removed
2 tablespoons chopped fresh cilantro
2 cups shredded Monterey Jack cheese - (8 oz) -- divided
1 tablespoon water
10 corn tortillas
Verde Sauce -- (see below)
1 package crumbled feta cheese -- (4-ounce)
Red Pepper Puree -- (see below)
=== VERDE SAUCE ===
4 poblano chile peppers
16 reserved cooked tomatillos
1 1/2 cups reserved chicken broth -- divided
3 romaine lettuce leaves -- torn
=== RED PEPPER PUREE === -- see * Note
2 jars roasted red bell pepper - (7 oz ea) -- drained
1/2 teaspoon salt
* Note: One cup salsa may be substituted for puree.
Bring first 3 ingredients and 1 1/2 teaspoons salt to a boil in a Dutch

oven. Cover, reduce heat, and simmer 30 minutes. Add tomatillos, and
cook 5 more minutes. Remove chicken and tomatillos, reserving broth for
Verde Sauce and Mexican Pinto Beans (see recipe). Bone and shred chicken.
Chop 7 tomatillos, reserving remaining tomatillos for Verde Sauce.
Saut� onion and garlic in hot oil in a Dutch oven over medium-high heat
until tender. Add chopped tomatillos and remaining 1/2 teaspoon salt.
Cook 5 minutes. Add chicken, and cook 5 minutes. Stir in cilantro and 1
cup Monterey Jack cheese.
Sprinkle 1 tablespoon water in tortilla package. Microwave at HIGH 1

minute. Dip each tortilla in Verde Sauce. Place about 1/2 cup chicken
mixture down center of each tortilla; roll up. Place in a lightly greased
13- by 9-inch baking dish; top with remaining sauce, spreading to ends of
tortillas. Sprinkle with remaining Monterey Jack cheese and feta cheese.
Cover and chill 8 hours, if desired; let stand at room temperature 30
minutes.
Bake, covered, at 425 degrees for 25 minutes or until thoroughly heated.

Serve with Red Pepper Puree.
For Verde Sauce: Broil peppers on an aluminum foil-lined baking sheet 5

inches from heat about 5 minutes on each side or until peppers look
blistered. Place broiled peppers in a heavy-duty zip-top plastic bag;
seal bag and let peppers stand about 10 minutes to loosen skins. Peel
peppers; remove and discard seeds.
Process peppers, cooked tomatillos, 1 cup chicken broth, and next 5

ingredients in a food processor or blender until mixture is smooth,
stoping to scrape down sides. Transfer mixture to a saucepan, and cook
over medium heat 5 minutes. Slowly stir in remaining 1/2 cup chicken
broth, and cook about 10 minutes or until sauce is thickened. (Makes 3
cups)
For Red Pepper Puree: Process bell pepper and salt in a food processor or
blender until smooth, stopping to scrape down sides. Cover and chill, if
desired. (Makes 1 cup)
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Chicken Kabobs With Sweet-And-Hot Mustard
Recipe By :n/a
Categories : Chicken Grilling
Main Dish Poultry
-------- ------------ --------------------------------
1 tablespoon prepared horseradish
2 tablespoons honey
1/4 teaspoon salt
4 boneless skinless chicken breasts -- cut 1" cubes
1 large red bell pepper -- cut bite size
1 large yellow bell pepper -- cut bite size
Stir together first 8 ingredients; remove 1/2 cup mustard mixture. Cover
and chill remaining mustard mixture 4 hours.
Stir together 1/2 cup mustard mixture and cubed chicken in a bowl; cover
and chill 4 hours.
Remove chicken, discarding marinade. Thread chicken onto skewers,

alternating with bell pepper. Grill, covered with grill lid, over
medium-high heat (350 to 400 degrees) 12 minutes or until done.
Serve with remaining mustard mixture.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Chicken Santa Fe
Recipe By :n/a
Poultry

-------- ------------ --------------------------------
2 poblano chile peppers -- chopped
1 can pinto beans - (16 oz) -- rinsed, drained
1 can black beans - (15 oz) -- rinsed, drained
1 can corn with red and green peppers -- (15 1/4 oz), undrained
2 tablespoons fajita seasoning
Shredded lettuce
=== TOPPINGS ===
Sour cream
Shredded Cheddar cheese
Sliced green onions
Green onions -- whole, for garnish
Place 1 chicken breast in center of each foil sheet. Stir together

peppers, beans, corn, and fajita seasoning, and spoon evenly on top of
chicken.
for heat circulation inside packet.
Place packets on a baking sheet. Bake at 450 degrees for 22 minutes or

until chicken is done.
Open foil packets carefully, allowing steam to escape. Serve over lettuce
on individual serving plates with desired toppings. Garnish, if desired.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Chicken Soup With Matzo Balls
Recipe By :Jami Gaudet; Macon, GA

Categories : Chicken Poultry
Soups/Stews

-------- ------------ --------------------------------
8 carrots
2 parsnips
5 celery ribs
3 sweet onions
1 whole chicken - (2 1/2 to 3 lbs)
10 cups water
8 chicken bouillon cubes
=== MATZO BALLS ===
1 1/2 cups matzo ball mix
1/4 cup canola oil
1/2 teaspoon salt
6 cups water
Cut first 3 ingredients into 2-inch pieces; cut onions in half. Bring
vegetables, chicken, water, and bouillon cubes to a boil in a Dutch oven.
Reduce heat, and simmer 1 hour or until chicken is tender.
Remove chicken and vegetables from broth with a slotted spoon; cool
slightly. Bone chicken, and cut into bite-size pieces; set aside.
Process vegetables in a food processor until smooth.
Skim fat from broth. Stir vegetable puree and chicken into broth. Cook
over medium heat, stirring occasionally, until thoroughly heated. Serve
with Matzo Balls.
For Matzo Balls: Stir together first 4 ingredients; cover and chill 30
minutes. Shape mixture into 1-inch balls.
Bring 6 cups water to a boil in a medium saucepan; drop balls into boiling
water. Cover and simmer 30 minutes. Remove from water with a slotted
spoon. (Makes 1 dozen)
Comments: Jami's tip: "I call this my 'technicolor' soup, because all the
vegetables are processed for a glorious color. It freezes beautifully."
Source:
Yield:
"6 quarts"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 5 1/2 Grain(Starch); 3 1/2 Lean Meat; 17 1/2 Vegetable; 0 Fruit;
13 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Chicken Spaghetti
Recipe By :n/a

-------- ------------ --------------------------------
1 can chicken broth - (14 1/2 oz)
1 can Italian-style stewed tomatoes -- (14 1/2 oz)
1 can Italian-style tomato paste - (6 oz)
16 ounces pasteurized process cheese spread -- cut up
12 ounces spaghetti -- cooked
Saut� onion and bell pepper in a Dutch oven coated with vegetable cooking
spray over medium-high heat 3 to minutes. Stir in broth, tomatoes, and
tomato paste.
Bring to a boil; reduce heat, and simmer 10 minutes. Stir in cheese

spread; cook 1 minute or until cheese spread is melted. Stir in spaghetti
and chicken, and cook 2 to 3 minutes or until thoroughly heated.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Chicken Stroganoff
Recipe By :n/a
Poultry

-------- ------------ --------------------------------
1 pound skinned boned chicken breast halves -- cut thin strips
1 can cond. cream of chicken soup with herbs -- (10 3/4 oz)
1/4 cup water
1 jar mushroom slices - (4 oz) -- drained
8 ounces medium egg noodles -- cooked
2 tablespoons chopped fresh parsley -- (optional)
Brown chicken strips and sliced green onions in hot oil in a large
skillet. Stir in soup and 1/4 cup water. Bring mixture to a boil; cover,
reduce heat, and simmer 10 minutes.
Stir in sour cream and mushroom slices, and cook until thoroughly heated.
Serve over cooked egg noodles, and sprinkle with parsley, if desired.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Chicken Tetrazzini
Recipe By :n/a
Poultry

-------- ------------ --------------------------------
1 cup shredded Parmesan cheese
1 can cream of mushroom soup - (10 3/4 oz) -- undiluted,
see * Note
1 container refrigerated Alfredo sauce - (10
oz) -- see * Note
1 can sliced mushrooms - (3 1/2 oz) -- drained
1/2 cup slivered almonds -- toasted
1/4 cup dry sherry
7 ounces vermicelli -- cooked
* Note: Reduced-sodium, reduced-fat cream of mushroom soup and light

Alfredo sauce may be substituted.
Stir together chicken, 1/2 cup Parmesan cheese, and next 7 ingredients;
stir in pasta.
Spoon mixture into 6 lightly greased 6-ounce baking dishes or an 11- by

7-inch baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese.
Bake at 350 degrees for 25 minutes or until thoroughly heated.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Chicken With Fennel
Recipe By :Shirley DeSantis; Bethlehem, PA

Poultry

-------- ------------ --------------------------------
2 fennel bulbs
Seasoning Mix -- divided (see below)
3 teaspoons olive oil -- divided
1 purple onion -- chopped
4 large carrots -- coarsely shredded
1 cup reduced-sodium chicken broth
1/2 cup 2% reduced-fat milk
1 tablespoon anise liqueur -- (optional)
Parsleyed couscous
Fresh fennel fronds -- for garnish
=== SEASONING MIX ===
1 teaspoon paprika
1/2 teaspoon fennel seeds -- crushed
1/2 teaspoon dried thyme -- crushed
1/4 teaspoon salt
1/4 teaspoon celery salt
Trim bases from fennel bulbs; cut bulbs into thin strips, reserving fronds
for garnish, if desired.
Sprinkle 3 teaspoons Seasoning Mix evenly over chicken. Saut� chicken in

2 teaspoons hot oil in a large nonstick skillet over medium-high heat 3 to
4 minutes on each side or until browned. Cut into thin slices; set aside,
and keep warm.
Saut� fennel, onion, and carrot in remaining 1 teaspoon hot oil in a large
nonstick skillet over medium heat 5 minutes or until fennel begins to
soften. Stir in chicken broth and remaining 1 teaspoon Seasoning Mix;
bring to a boil. Reduce heat; simmer 8 minutes.
Stir in milk and, if desired, liqueur. Return chicken to pan; cook 6 more
minutes or until heated. Serve chicken topped with fennel mixture over
parsleyed couscous. Garnish, if desired.
For Seasoning Mix: Stir together all ingredients until blended. (Makes 4
teaspoons)
Comments: For testing purposes only, we used ouzo for anise liqueur.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Chicken With Fruited Wild Rice
Recipe By :n/a
Poultry

-------- ------------ --------------------------------
1 oven bag
1 package long-grain and wild rice mix - (6 oz)
1 package sweetened dried cranberries - (3 oz)
1 package slivered almonds - (2 oz) -- toasted
1 1/3 cups water
4 bone-in chicken breast halves
Preheat oven to 350 degrees. Place oven bag in a 13- by 9-inch baking
dish. Add flour to oven bag; twist end of bag, and shake.
Remove seasoning packet from long-grain and wild rice mix, and reserve 1
teaspoon. Add remaining seasoning mix, rice mix, and next 4 ingredients
to oven bag; squeeze bag to blend ingredients.
Rub chicken breast halves with reserved seasoning. Place, breast-side up,
in an even layer on top of rice mixture. Close oven bag with nylon tie;
cut 6 (1/2-inch) slits in top of bag.
Bake at 350 degrees for 45 minutes or until done.
Comments: For Cornish Hens With Fruited Wild Rice, substitute 2 (1 1/2-
to 2-pound) Cornish hens for chicken; split hens in half lengthwise using
an electric knife, and rub with reserved seasoning. Bake at 350 degrees
for 1 hour.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Chicken With Jalape�o-Peach Sauce
Recipe By :n/a
Poultry

-------- ------------ --------------------------------
1 can peach fruit filling - (21 oz) -- divided
1 can chicken broth - (14 1/2 oz) -- divided
2 whole chickens - (2 1/2 to 3 lbs ea) -- quartered
1/2 teaspoon salt
1/2 cup chopped onion
1 can diced green chiles - (4.5 oz)
2 tablespoons chopped fresh cilantro or parsley
Process half of fruit filling and half of broth in a blender until smooth.
Place chicken in a large roasting pan; sprinkle with salt and pepper, and
brush with fruit filling mixture. Bake at 350 degrees for 1 hour or until
done.
Saut� onion and garlic in hot oil in a skillet over medium-high heat 2
minutes or until tender. Add remaining broth, and cook 3 to 5 minutes.
Stir in remaining fruit filling and chiles, and cook just until thoroughly
heated. Stir in chopped fresh cilantro, and serve with chicken.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Chicken-And-Broccoli Casserole
Recipe By :n/a
Poultry

-------- ------------ --------------------------------
1/2 cup butter or margarine - (1 stick) -- divided
4 boneless skinless chicken breasts -- cut into 1" pieces
1 package fresh broccoli flowerets - (16 oz)
2 cups milk
1/2 cup shredded Swiss cheese - (2 oz)
1/2 cup finely shredded Parmesan cheese - (2 oz)
1 teaspoon lemon juice
1/4 teaspoon salt
2 tablespoons finely-shredded Parmesan cheese -- (optional)
Melt 1/4 cup butter in a large skillet over medium heat; add chicken, and
saut� until done. Remove chicken from skillet, and set aside.
Cook broccoli in a steamer basket over boiling water 2 minutes or until

crisp-tender. Remove from heat; drain well, and set aside.
Melt remaining 1/4 cup butter in skillet over medium heat. Whisk in
flour, and cook, whisking constantly, 1 minute. Gradually add milk, and
cook, whisking constantly, until thickened and bubbly. Remove from heat,
and stir in Swiss cheese, 1/2 cup Parmesan cheese, lemon juice, and salt.
Layer half of chicken, broccoli, and cheese sauce in a lightly greased 11-
by 7-inch baking dish. Repeat layer once. Cover and chill casserole up
to 8 hours, if desired; remove from refrigerator, and let stand at room
temperature 30 minutes before baking.
Bake, covered, at 350 degrees for 20 minutes. Uncover and sprinkle with 2
tablespoons Parmesan cheese, if desired, and bake 5 more minutes.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Chicken-And-Mushroom Rago�t
Recipe By :n/a
Poultry

-------- ------------ --------------------------------
3 boneless skinless chicken breasts -- cut 1" pieces
1 large portobello mushroom -- sliced
= (or use 8 fresh white mushrooms)
1 envelope spaghetti sauce mix - (1 1/4 oz)
1 can Italian-style stewed tomatoes - (14 1/2
oz), drained
1 package refrigerated polenta - (16 oz)
1/4 cup finely-shredded Parmesan Cheese - (1 oz)
Preheat oven to 450 degrees. Tear off 4 (12- x 18-inch) foil sheets.
Toss together chicken, mushroom slices, and sauce mix; place one-fourth of
mixture in center of each foil sheet. Top evenly with tomatoes.
1-inch-wide folds. Double fold each end to form packet, leaving room for
heat circulation inside packet.
Place packets on a baking sheet. Bake at 450 degrees for 15 minutes.
Cook polenta according to package directions.
Open foil packets carefully, allowing steam to escape; spoon rago�t over
polenta. Sprinkle with Parmesan cheese.
Comments: Serve this flavorful, heavy stew over polenta or your favorite
grits.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Chicken-Artichoke-Cheese Spread Gift Box
Recipe By :n/a
Dips/Spreads

-------- ------------ --------------------------------
3 cups diced cooked chicken
2 cups shredded Parmesan cheese
1 can artichoke hearts - (14 oz) -- drained, diced
1 cup finely-chopped pecans -- toasted
4 green onions -- minced
1/2 teaspoon salt
1 teaspoon seasoned pepper
=== GARNISHES ===
7 green onion stems - (to 8)
1 red chile pepper -- halved
Stir together first 9 ingredients in a large bowl until blended; spoon

into a straight-sided 9- by 5-inch loafpan lined with plastic wrap. Cover
and chill 8 hours, or freeze up to 1 month; thaw in the refrigerator 8
hours.
Invert chilled mixture onto a serving plate; remove plastic wrap. Cut
loaf in half crosswise; place 1 cut half directly on top of remaining cut
half, and smooth sides. Serve with crackers or toasted French baguette
slices.
Garnish, if desired, by plunging green onion stems in boiling water;

plunge stems into ice water to stop the cooking process. Immediately
transfer to paper towels; drain stems, and press between paper towels to
dry. Press stems into sides of cheese square, beginning with the end of
one stem on each side. Bring stems up and over to center of top; form
loops with remaining stems, and secure with wooden picks. Arrange chile
pepper halves on top.
This recipe yields 1 cheese box (24 appetizer servings).
Comments: To make 2 small boxes, cut in half, and garnish each half, if
desired.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Chicken-Corn Tetrazzini
Recipe By :n/a

-------- ------------ --------------------------------
1 can cream-style corn - (14 3/4 oz)
1 can whole kernel corn -- (11 oz) -- drained
8 ounces medium egg noodles -- cooked
1 can condensed cream of mushroom soup -- (10 3/4 oz)
3/4 cup milk
Saut� onion in a large nonstick skillet coated with vegetable cooking

spray. Remove from heat.
Stir in cream-style corn and next 6 ingredients until blended; pour
mixture into a lightly greased 2 1/2-quart baking dish. Sprinkle evenly
with shredded Parmesan cheese.
Bake at 350 degrees for 20 minutes or until mixture is thoroughly heated.
Comments: Prepare two of these easy casseroles and place one in the
freezer for an emergency.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Chicken-Fried Steak
Recipe By :n/a

-------- ------------ --------------------------------
1/4 teaspoon salt
4 beef cube steaks - (4 oz ea)
38 saltine crackers - (1 sleeve) -- crushed
1 1/4 cups all-purpose flour -- divided
1 1/2 teaspoons freshly-ground black pepper -- divided
4 3/4 cups milk -- divided
2 large eggs
3 1/2 cups peanut oil
Sprinkle salt and pepper evenly over steaks. Set aside.
Combine cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2
teaspoon black pepper, and red pepper. Whisk together 3/4 cup milk and
eggs. Dredge steaks in cracker crumb mixture; dip in milk mixture, and
dredge in cracker mixture again.
Pour oil into a 12-inch skillet; heat to 360 degrees. (Do not use a
nonstick skillet.) Fry steaks 10 minutes. Turn and fry 4 to 5 more
minutes or until golden brown. Remove to a wire rack on a jellyroll pan.
Keep steaks warm in a 225 degrees oven. Carefully drain hot oil,
reserving cooked bits and 1 tablespoon drippings in skillet.
Whisk together remaining 1/4 cup flour, 1 teaspoon salt, 1 teaspoon black
pepper, and 4 cups milk. Pour mixture into reserved drippings in skillet;
cook over medium-high heat, whisking constantly, 10 to 12 minutes or until
thickened. Serve gravy with steaks and mashed potatoes. Sprinkle with
parsley, if desired.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Chicken-Stuffed Potatoes
Recipe By :n/a

-------- ------------ --------------------------------
4 large baking potatoes
1/4 cup butter or margarine - (1/2 stick) -- melted
1 1/2 cups shredded cheddar cheese - (6 oz)
1 1/2 cups chopped fresh broccoli
Scrub potatoes thoroughly, and rub skins with oil. Bake at 400 degrees
for 1 hour or until tender. Cool potatoes to touch.
Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper, and place
on a lightly greased baking sheet. Bake at 400 degrees for 15 minutes;
let cool slightly, and chop.
Cut potatoes in half lengthwise; carefully scoop out pulp, leaving shells
intact. Mash pulp; stir in chicken, remaining 1/4 teaspoon salt,
remaining 1/4 teaspoon pepper, butter, and next 3 ingredients.
Spoon mixture evenly into potato shells, and place on baking sheet. Bake
at 350 degrees for 30 minutes or until thoroughly heated.
Comments: To reduce baking time, scrub potatoes, and prick several times
with a fork. Place 1 inch apart on paper towels. Microwave at HIGH 14 to
17 minutes, turning and rearranging once; let stand 2 minutes.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Chicken-Vegetable Quesadillas
Recipe By :n/a
Main Dish Poultry

-------- ------------ --------------------------------
2 large red bell peppers
1 pound thin asparagus spears
1/4 cup mayonnaise
1/3 cup chopped fresh basil
2 tablespoons chopped green onions
1 package goat cheese - (11 oz)
Place bell peppers on an aluminum foil-lined baking sheet. Bake at 500

degrees for 20 minutes or until peppers look blistered, turning once.
Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10
minutes to loosen skins. Peel peppers; remove and discard seeds. Slice
peppers.
Coat asparagus with vegetable cooking spray; bake at 400 degrees for 15
minutes.
Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook
chicken in a large, lightly greased nonstick skillet over medium heat
until browned. Add lemon juice, and cook 5 minutes or until chicken is
done. Slice.
Stir together remaining 1/4 teaspoon salt and 1/4 teaspoon pepper,
mayonnaise, and next 3 ingredients. Spread mixture evenly on 4 tortillas.
Layer with roasted bell pepper, asparagus, chicken, and goat cheese. Top
with remaining 4 tortillas.
Cook quesadillas in a large, lightly greased nonstick skillet over

medium-high heat 2 minutes on each side or until browned. Cut into
wedges.
This recipe yields 4 servings or 8 appetizer servings.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Chickpea-Chipotle Tostadas
Recipe By :n/a

-------- ------------ --------------------------------
Vegetable oil
12 corn tortillas
1/2 red bell pepper -- chopped
1 1/2 cans chickpeas - (15 oz ea) -- see * Note, rinsed,
and drained
1 cup chicken broth
2 tablespoons chopped fresh cilantro
2 chipotle peppers in adobo sauce -- minced, see * Note
1/2 teaspoon salt
2 tablespoons fresh lime juice
1/2 cup salsa verde or green chile sauce -- see * Note
1/2 head iceberg lettuce -- shredded
6 plum tomatoes -- chopped
5 ounces reduced-fat feta cheese -- crumbled
* Note: 1 1/2 (15-ounce) cans navy beans may be substituted for

chickpeas. Two canned jalape�o peppers and 2 drops liquid smoke may be
substituted for chipotle peppers. One-half cup salsa may be substituted
for salsa verde.
Pour oil to a depth of 2 inches into a large skillet. Heat to 375

degrees. Fry tortillas, 1 at a time, over medium-high heat 30 seconds on
each side or until crisp and lightly browned. Drain and keep warm.
Saut� onion, bell pepper, and garlic in hot olive oil in a large skillet
over medium-high heat 5 minutes or until tender. Add chickpeas and next 4
ingredients; bring to a boil. Reduce heat, and simmer 5 minutes.
Process chickpea mixture in a food processor or with a hand blender until

smooth. Return mixture to skillet. Simmer, stirring occasionally, until
very thick. Stir in lime juice, and cook 2 to 3 minutes.
Stir together sour cream and salsa.
Spread chickpea mixture evenly over tortillas. Top evenly with lettuce
and tomato. Drizzle with sour cream mixture, and sprinkle with cheese.
Serve immediately.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Chili-Corn Biscuit Bake
Recipe By :n/a
-------- ------------ --------------------------------
1 can whole kernel corn with red and
green bell peppers - (15 1/4 oz) -- drained
1 can chili-style chunky tomatoes - (14 1/2 oz) -- undrained
2 tablespoons chili powder
1 can cond. fiesta nacho cheese soup - (11 oz) -- undiluted,
divided
1 large egg
2 tablespoons milk
Cook ground beef and onion in a large skillet, stirring until meat
crumbles. Drain; return to skillet. Stir in corn, tomatoes, and chili
powder.
Reserve 1/2 cup nacho cheese soup. Stir remaining soup into beef mixture.
Bring to a boil; reduce heat, and simmer, stirring occasionally, 10
minutes. Spoon into a lightly greased 11- by 7-inch baking dish.
Combine reserved 1/2 cup soup, egg, and milk. Add biscuit mix, stirring
just until moistened. Drop in heaping tablespoons over beef mixture.

in topping comes out clean.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Chilled Vegetable Salad
Recipe By :Sidney Ann Allen; Shreveport, LA


-------- ------------ --------------------------------
1 cup sugar
1 medium-size green bell pepper -- chopped
1 jar diced pimiento - (7 oz) -- undrained
1 can small sweet green peas - (15 1/4 oz) -- drained
1 can French-cut green beans - (14 1/2 oz) -- drained
1 can white shoepeg corn - (11 oz) -- drained
1/2 teaspoon salt
Bring first 3 ingredients to a boil in small saucepan over medium heat;

cook, stirring often, 5 minutes or until sugar dissolves. Remove dressing
from heat, and cool 30 minutes.
Stir together chopped bell pepper and next 8 ingredients in a large bowl;
gently stir in dressing. Cover and chill salad for 8 hours. Serve with a
slotted spoon.
Comments: Salad may be stored in an airtight container in the

refrigerator for several days.
Source:
Yield:
"8 cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Chinese Cabbage Slaw
Recipe By :Tina Fowler; Lubbock, TX


-------- ------------ --------------------------------
1 head bok choy -- shredded
1 bunch green onions -- diced
1/4 cup sliced almonds
1/4 cup sesame seeds
1/4 cup sesame oil
1/4 cup sugar
1 teaspoon salt
Place bok choy and green onions in a large bowl.
Melt butter in a skillet. Add almonds and sesame seeds; saut� mixture
over medium-high heat 5 minutes or until lightly browned. Drain and cool
slightly. Add to bok choy mixture.
Stir together oils and remaining ingredients. Toss with bok choy mixture.
Serve immediately.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Chocolate Cake With Orange Buttercream Frosting
Recipe By :n/a

-------- ------------ --------------------------------
1 cup cocoa
2 cups boiling water
2 1/2 cups sugar
4 large eggs
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1 tablespoon orange liqueur - (to 2) -- (optional)
=== ORANGE BUTTERCREAM FROSTING ===
2 tablespoons grated orange rind
6 3/4 cups confectioners' sugar
1/2 cup orange juice - (to 2/3)
=== GARNISHES ===
Orange wedges
Orange leaves
Grease 4 (9-inch) round cakepans; line with wax paper. Grease and flour
wax paper; set aside.
Stir together cocoa and 2 cups boiling water until smooth; set aside.
add sugar, beating well. Add eggs, 1 at a time; beat until blended after
each addition.
Combine flour and next 3 ingredients; add to butter mixture alternately

with cocoa mixture, beginning and ending with flour mixture. Beat at low
speed until blended after each addition. Stir in vanilla. Pour evenly
into prepared pans.

center comes out clean. Cool in pans on wire racks 10 minutes; remove
from pans, and cool on wire racks.
Brush cake layers with orange liqueur, if desired. Spread Orange

Buttercream Frosting between layers and on top and sides of cake. Store
in refrigerator. Garnish, if desired.
For Orange Buttercream Frosting: Beat butter and orange rind at medium
speed with an electric mixer until creamy. Gradually add confectioners'
sugar alternately with orange juice, beating until spreading consistency.
(Makes 4 cups)
For Almond Buttercream Frosting, substitute 3/4 cup milk for orange juice;
omit orange rind, and stir in 1 teaspoon almond extract.
Comments: To give a browner appearance to these baked cake layers, dust

greased pans with a tablespoon of cocoa instead of flour.
Source:
Yield:
"1 cake"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Chocolate Chip Cookies
Recipe By :n/a

-------- ------------ --------------------------------
1 cup sugar
1 cup brown sugar - (firmly packed)
2 large eggs
1/2 teaspoon vanilla extract
2 1/2 cups uncooked regular oats
1 teaspoon baking powder
1/2 teaspoon salt
1 package semisweet chocolate morsels - (12 oz)
3 milk chocolate candy bars - (1.55 oz ea) -- coarsely
chopped
1 1/2 cups chopped pecans
Beat butter at medium speed with an electric mixer until fluffy; add
sugars, beating well. Add eggs and vanilla, beating until blended.
Process oats in a blender or food processor until finely ground. Combine

oats, flour, and next 3 ingredients. Add to butter mixture, beating well.
Stir in chocolate morsels, chopped candy bars, and pecans.
Shape into 1 1/2-inch balls, and place on baking sheets. Bake at 375
degrees for 8 to 10 minutes or until lightly browned. Remove to wire
racks to cool.
Source:
Yield:
"7 dozen"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 14 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 61
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Chocolate Chip Mandelbread
Recipe By :Dana Farbman; Baltimore, MD


-------- ------------ --------------------------------
2 cups sugar -- divided
3 large eggs
1 cup vegetable oil
1/2 teaspoon salt
1 package semisweet chocolate mini-morsels - (6 oz)
1 1/2 teaspoons ground cinnamon
Beat 1 1/2 cups sugar and eggs at medium speed with an electric mixer
until blended. Add oil and next 4 ingredients; beat until blended. Stir
in mini-morsels.
Divide dough in half; shape each portion into a 10- by 3-inch log on
lightly greased baking sheets. (Dough will be sticky. Shape dough with
floured hands, if necessary.)
Bake at 350 degrees for 25 to 30 minutes or until lightly browned. Cool

slightly; cut diagonally into 3/4-inch-thick slices.
Combine remaining 1/2 cup sugar and cinnamon; sprinkle over slices. Bake
5 more minutes; cool completely on wire racks.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Chocolate Mint Cookies
Recipe By :Jackie Barker; Montgomery, TX


-------- ------------ --------------------------------
2 cups semisweet chocolate morsels - (12 oz)
2 tablespoons water
2 large eggs
1 1/4 teaspoons baking soda
1/2 teaspoon salt
60 thin chocolate mints -- unwrapped
Cook first 4 ingredients in a small saucepan over low heat, stirring

often, until melted. Pour into a large bowl; let stand 10 minutes.
Add eggs, 1 at a time, beating at medium speed with an electric blender

just until yellow disappears.
Stir together flour, baking soda, and salt. Gradually add to chocolate
mixture, beating until blended. (Dough will be wet.) Cover and chill 1
hour.
Shape dough into 1 1/2-inch balls. Place on lightly greased baking

sheets. Bake at 350 degrees for 8 to 11 minutes.
Place a chocolate mint on each cookie. Let stand 1 minute or until

melted; swirl melted mint with a knife. Remove to wire racks to cool.
Comments: For testing purposes only, we used Andes Cr�me De Menthe Thins.
Source:
Yield:
"5 dozen"
- - - - - - - - - - - - - - - - - - -
1/2 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Chocolate Mocha Torte
Recipe By :n/a

-------- ------------ --------------------------------
Cocoa -- for dusting
1 package devil's food cake mix with pudding -- (18.25 oz)
1 3/4 cups water
2 large eggs
1/2 cup semisweet chocolate morsels - (3 oz)
2 teaspoons instant coffee granules
1/2 cup plain yogurt
1/2 cup cottage cheese
Powdered sugar
3 tablespoons grated semisweet chocolate
Fresh strawberry halves -- for garnish
Grease 2 (9-inch) round cakepans; dust lightly with cocoa.
Beat cake mix, 1 3/4 cups water, and eggs at medium speed with an electric
mixer 30 seconds; beat 2 minutes at high speed. Pour into prepared
cakepans.

Slice each cake layer in half horizontally. (Keep layers covered to

prevent drying.)
Cook chocolate morsels and coffee granules in a heavy saucepan over low
heat, stirring constantly, until melted.
Process yogurt, cottage cheese, and vanilla in a blender until smooth,

stopping once to scrape down sides. Gradually add chocolate mixture,
processing until blended; chill.
Place 1 cake layer on a serving plate; spread with one-third of chocolate

mixture. Repeat procedure twice; top with remaining cake layer.
Cover and chill at least 2 hours. Sprinkle with powdered sugar. Sprinkle
grated chocolate over top in a checkerboard design. Garnish, if desired.
Comments: Cake layers can be sliced with dental floss.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Chocolate-Banana Smoothie
Recipe By :n/a

-------- ------------ --------------------------------
2 cups chocolate ice cream -- softened
2 bananas -- sliced and frozen
1/2 cup milk
1/4 cup chocolate syrup
Ice cubes
Process first 4 ingredients in a blender until smooth. Add enough ice

cubes to bring mixture to 4 1/2-cup level; process until smooth. Serve
immediately.
Source:
Yield:
"4 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 6 1/2 Fat;
Nutr. Assoc. : 0 0 0 0 0
Chowmania Treats
Recipe By :Kenzie Rowda, age 10; Inverness, FL

Categories : Candies Desserts

-------- ------------ --------------------------------
1 package butterscotch morsels - (11 oz)
1 can cocktail nuts - (12 oz)
1 can chow mein noodles - (5 oz)
Cook chocolate and butterscotch morsels in a heavy saucepan over low heat,
stirring often, about 15 minutes or until melted and smooth.
Stir together nuts and noodles in a large bowl. Pour melted morsels over
mixture; stir well to coat.
Drop mixture by rounded teaspoonfuls onto a wax paper-lined baking sheet;

chill 5 minutes or until firm. Store in refrigerator in an airtight
container.
Source:
Yield:
"5 dozen"
- - - - - - - - - - - - - - - - - - -
Carbohydrates

contest
Cilantro Dip
Recipe By :Elisa Levy; Tallahassee, FL


-------- ------------ --------------------------------
1 package reduced-fat feta cheese - (6 oz)
1 cup fat-free milk
1 package fat-free cream cheese - (8 oz)
1 can green Mexican sauce - (8 oz)
1 garlic clove
Cut feta into 1-inch pieces. Place in a bowl; add milk. Cover and chill
8 hours. (Soaking reduces sodium content.) Drain.
Process feta cheese, cream cheese, and next 3 ingredients in a food
processor until smooth, stopping to scrape down sides. Chill 30 minutes.
Serve with baked tortilla chips or fresh vegetables.
Per 3 tablespoons: Calories 87 (31% from fat); Fat 3g (sat 2g); Protein
9.6g; Carb 3g; Fiber 0.1g; Chol 13mg; Iron 0.1mg; Sodium 580mg; Calc
193mg.
Source:
Yield:
"1 1/4 cups"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Cinnamon Breakfast Rolls
Recipe By :Ruth H. Todd; Charlotte, NC

Categories : Breads/Rolls Breakfast
Desserts

-------- ------------ --------------------------------
1 package French vanilla cake mix - (18.25 oz)
2 envelopes active dry yeast - (1/4 oz ea)
1 teaspoon salt
2 1/2 cups warm water -- (105 to 115 degrees)
1/2 cup sugar
2 teaspoons ground cinnamon
1/2 cup butter or margarine -- divided, melted
1/2 cup raisins -- divided
3/4 cup chopped pecans -- divided
1 cup powdered sugar
3 tablespoons milk
Stir together first 5 ingredients in a large bowl; cover and let rise in a
warm place (85 degrees), free from drafts, 1 hour.
Combine 1/2 cup sugar and cinnamon.

Turn dough out onto a well-floured surface; divide in half. Roll one
portion into an 18- by 12-inch rectangle. Brush with half of butter;
sprinkle with half of sugar mixture, half of raisins, and 1/4 cup pecans.
Roll up starting at long end; cut crosswise into 16 (1-inch-thick) slices.

Place rolls into a lightly greased 13- by 9-inch pan. Repeat procedure
with remaining rectangle. Cover and chill 8 hours.
Remove from refrigerator, and let stand 30 minutes. Bake at 350 degrees
for 20 to 25 minutes or until golden; cool slightly.
Stir together powdered sugar, milk, and vanilla; drizzle over rolls.
Sprinkle with remaining pecans.
This recipe yields 32 rolls.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Cinnamon Rolls
Recipe By :n/a
Categories : Breads/Rolls Desserts

-------- ------------ --------------------------------
1/2 Oatmeal Dinner Rolls dough -- (see recipe)
3 tablespoons butter or margarine -- melted
1 teaspoon ground cinnamon - (to 2)
1/4 cup chopped pecans
1/2 cup powdered sugar
2 teaspoons milk
Roll dough on a lightly floured surface into a 16- by 12-inch rectangle;

brush with butter. Combine brown sugar and cinnamon; sprinkle over butter,
and top with pecans.
Roll up, jellyroll fashion, starting at a long edge; cut into

3/4-inch-thick slices. Arrange in two lightly greased 13- by 9-inch pans.
Cover and let rise in a warm place (85 degrees), free from drafts, 30
minutes or until doubled in bulk.
Bake at 375 degrees for 25 minutes or until golden brown. Whisk together
powdered sugar and milk; drizzle over warm rolls.
Herb Rolls: Substitute 1/2 teaspoon each of freeze-dried chives, dried

basil, and dried rosemary for sugar and cinnamon, or use 1 teaspoon each
of fresh herbs. Add 3 to 4 tablespoons grated Parmesan cheese, if
desired. Omit glaze.
Comments: Rolls may be chilled overnight after second rising; let stand
at room temperature 30 minutes before baking as directed. Or, freeze
rolls for up to 1 month after second rising; thaw overnight in
refrigerator, and let stand at room temperature 30 minutes before baking
as directed.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Cinnamon-Chip Ice-Cream Balls
Recipe By :Mark Conrad, age 10; Pewaukee, WI


-------- ------------ --------------------------------
1 cup cinnamon-sugar whole wheat-and-rice cereal
1 cup granola
1/2 cup semisweet chocolate mini-morsels
6 scoops vanilla ice cream
=== TOPPINGS ===
Chocolate syrup
Caramel syrup
Crush cereal and granola in a heavy-duty zip-top plastic bag using a

rolling pin. Add chocolate morsels; seal and shake. Pour into a large
bowl.
Shape each ice-cream scoop into a ball; roll in crumb mixture, coating
evenly, and place in a 9-inch square pan. Freeze until firm. Drizzle the
balls with syrups before serving.
Comments: For testing purposes only, we used Cinnamon Toast Crunch cereal
for the cinnamon-sugar whole wheat-and-rice cereal.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates

contest
Nutr. Assoc. : 0 0 0 0 0 0 0
Classic Fried Catfish
Recipe By :n/a

-------- ------------ --------------------------------
3/4 cup yellow cornmeal
2 teaspoons salt
1 teaspoon ground red pepper
6 farm-raised catfish fillets -- (4 to 6 oz ea)
1/4 teaspoon salt
Vegetable oil
Combine first 5 ingredients in a large shallow dish. Sprinkle fish with

1/4 teaspoon salt; dredge in cornmeal mixture, coating evenly.
Pour oil to a depth of 1 1/2 inches into a deep cast-iron skillet; heat to
350 degrees. Fry fish, in batches, 5 to 6 minutes or until golden; drain
on paper towels.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Classic Trout Amandine
Recipe By :n/a

-------- ------------ --------------------------------
2 cups milk
6 trout fillets - (8 to 10 oz ea)
1 1/4 cups butter or margarine -- divided
3/4 cup sliced almonds
1/4 cup chopped fresh parsley
Hot cooked couscous with chopped parsley
and red bell pepper
Fresh parsley sprigs -- for garnish
Stir together milk, 1 teaspoon salt, and hot sauce in a 13- by 9-inch
baking dish; add fillets, turning to coat. Cover and chill 2 hours.
Combine flour and pepper in a shallow dish.
Melt 1/4 cup butter in a large skillet over medium heat; add oil. Remove
fillets from marinade, discarding marinade. Dredge fillets in flour
mixture. Add to skillet, and cook 2 minutes on each side or until golden.
Remove to a serving platter; keep warm.
Combine remaining 1 cup butter and almonds in a saucepan, and cook over
medium heat until lightly browned. Stir in lemon juice, Worcestershire
sauce, and remaining 1 teaspoon salt; cook 2 minutes. Remove from heat,
and stir in parsley; pour over fillets.
Serve immediately over couscous, and garnish, if desired.

Comments: Prepare fillets and sauce up to 45 minutes before serving.
Heat oven to 250 degrees turn oven off. Place fillets in warm oven. Cook
sauce over low heat until warm, and drizzle over fillets just before
serving.
Source:
- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Club Wraps
Recipe By :Diane Watson; Madison, TN


-------- ------------ --------------------------------
1/2 cup creamy mustard-mayonnaise blend
1/2 pound thinly-sliced smoked turkey
1/2 pound thinly-sliced honey ham
1 cup shredded smoked provolone or
mozzarella cheese - (4 oz)
2 cups shredded leaf lettuce
2 medium tomatoes -- seeded, chopped
1/2 small purple onion -- diced
1/2 teaspoon salt
Spread mustard-mayonnaise blend evenly over 1 side of each tortilla,

leaving a 1/2-inch border. Layer turkey and next 6 ingredients evenly
over tortillas; sprinkle with salt and pepper.
Roll up tortillas; cut in half diagonally, and secure with wooden picks.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Cobb Clubs
Recipe By :n/a

-------- ------------ --------------------------------
4 hoagie rolls -- split, and
lightly toasted
1 cup blue cheese dressing
3/4 pound thinly-sliced cooked turkey
4 slices sharp Cheddar cheese - (1 oz ea)
1 large avocado -- thinly sliced
8 bacon slices -- cooked
4 plum tomatoes -- sliced
3 cups shredded leaf lettuce
1/4 cup olive oil vinaigrette
Spread cut sides of each hoagie roll with dressing. Layer bottom halves
of rolls evenly with turkey and next 5 ingredients; drizzle with
vinaigrette. Cover with top halves of rolls.
Comments: For testing purposes only, we used Newman's Own Oil & Vinegar.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Coconut Shortbread Cookies
Recipe By :n/a

-------- ------------ --------------------------------
1/3 cup sugar
1/4 teaspoon salt
1 cup flaked coconut
2 squares chocolate candy coating - (2 oz ea) -- melted
Flaked coconut -- toasted
add sugar, beating well. Stir in vanilla.
Stir together flour, baking powder, and salt; gradually add to butter
mixture, mixing well. Stir in 1 cup coconut.
Roll dough to 1/4-inch thickness on a lightly floured surface. Cut into

desired shapes with 2-inch cookie cutters, and place on lightly greased
baking sheets.
Bake at 300 degrees for 22 to 25 minutes or until edges are lightly

browned. Remove to wire racks to cool.
Dip edges of cookies in chocolate; dip in coconut. Place on wax

paper-lined baking sheets.
Comments: Freeze in an airtight container up to 6 months.
Source:
Yield:
"2 dozen"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Coffeeblanca
Recipe By :n/a

-------- ------------ --------------------------------
2 tablespoons instant coffee granules
1/4 cup water
2 cups milk
1 pint vanilla ice cream -- softened
3 tablespoons chocolate syrup
1/2 cup coffee liqueur -- (optional)
Stir together first 3 ingredients until instant coffee dissolves. Pour

into 2 ice cube trays; freeze until firm.
Process cubes, ice cream, chocolate syrup, vanilla, and, if desired,

liqueur in a blender until smooth; serve immediately.
Source:
Yield:
"6 cups"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0
Collard Green Risotto And Pot Liquor
Recipe By :Jan Birnbaum; Catahoula Restaurant & Saloon, Calistoga, CA

Categories : Rice/Grains

-------- ------------ --------------------------------
3 bacon slices -- cut 1/2" pieces
1 pound fresh collard greens -- cut 2" pieces
1/4 teaspoon salt
1/4 cup molasses
=== RISOTTO ===
2 1/4 cups uncooked Arborio rice
2 cups dry white wine -- see * Note
2 bay leaves
5 1/2 cups hot chicken broth -- divided
1/4 teaspoon salt
* Note: One cup chicken broth may be substituted for white wine.
Heat oil in a Dutch oven; add bacon, and cook until crisp. Add onion, and
saut� 5 to 7 minutes or until tender. Add garlic; saut� 1 minute.
Stir in collard greens, salt, and pepper; saut� over medium heat 5 minutes
or until greens wilt. Stir in chicken broth. Reduce heat to medium-low;
cover and cook mixture 45 minutes or until greens are tender.
Pour greens mixture through a wire-mesh strainer into a container,

reserving greens and pot liquor. Whisk molasses and butter into pot
liquor. Stir greens into Risotto.
Place 1 cup Collard Green Risotto in each of 6 bowls. Ladle pot liquor
mixture evenly on top. Serve immediately.
For Risotto: Melt butter in a Dutch oven over medium-high heat; add
onion, and saut� 5 to 7 minutes or until tender. Stir in rice and garlic;
saut� 2 minutes. Reduce heat to medium; add wine and bay leaves. Cook 5
minutes or until liquid is reduced by half.
Add 1 cup chicken broth, salt, pepper, and hot sauce; cook, stirring
often, until liquid is absorbed. Repeat procedure with remaining broth,
1/2 cup at a time. (Cooking time is about 45 minutes.) Remove and
discard bay leaves. (Makes 6 servings)
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Collard Greens Soup
Recipe By :Madelyn Wallace; Apopka, FL


-------- ------------ --------------------------------
1 ham hock - (abt 8 oz) -- see * Note*
2 containers chicken broth - (32 oz ea)
1/3 cup diced onion
2 celery ribs -- diced
1/2 cup water
2 packages fresh collard greens - (16 oz ea) -- chopped
1/3 cup whipping cream
2 tablespoons cider vinegar
1 tablespoon hot sauce
* Note: Eight ounces smoked turkey wings, turkey sausage, or kielbasa may
be substituted.
Bring ham hock and broth to a boil in a Dutch oven; partially cover,
reduce heat, and simmer 30 minutes.
Cook bacon in hot oil in a medium skillet until crisp; remove bacon, and
drain on paper towels, reserving drippings in skillet. Saut� onion and
celery in drippings 5 minutes or until tender; add bacon.
Stir together flour and 1/2 cup water until smooth. Stir into bacon
mixture. Stir bacon mixture and collard greens into broth mixture. Cover
and simmer, stirring occasionally, 1 hour or until collards are tender.
Remove ham hock; cool slightly. Remove meat from bone, discarding bone;
dice meat, and return to soup. Stir in whipping cream and remaining
ingredients.
Comments: Sold smoked or unsmoked, ham hocks can be purchased at most

meat counters.
Source:
Yield:
"15 cups"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 8 1/2
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Come Back Sauce
Recipe By :n/a
Sauces

-------- ------------ --------------------------------
1 cup mayonnaise
1/2 cup olive oil
1/3 cup chili sauce
1/4 cup ketchup
2 tablespoons water
4 teaspoons prepared mustard
2 teaspoons coarsely ground pepper
1 medium onion -- minced
Stir together all ingredients. Cover and chill 1 hour.
Source:
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Corn Muffins With Jalape�o Jelly
Recipe By :Carol Barclay; Portland, TX

Categories : Breads/Rolls Muffins

-------- ------------ --------------------------------
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar -- (optional)
1/2 cup milk
1 large egg
1/4 cup jalape�o jelly
Stir together first 5 ingredients and, if desired, sugar in a large bowl;

make a well in center of mixture. Stir together corn and next 3
ingredients until blended; add to dry ingredients, stirring just until
moistened.
Spoon into 12 greased muffin pans, filling half full. Drop 1 teaspoon
jelly in center of batter, and top evenly with remaining batter.

from pan immediately.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Corn Salsa
Recipe By :Cindi Hackney; Longview, TX

Categories : Salsa
-------- ------------ --------------------------------
3 large ears fresh corn
1 large tomato -- finely chopped
1 jar roasted sweet red peppers - (7 oz) -- drained, chopped
2 green onions -- finely chopped
1 jalape�o pepper -- seeded, minced
3 tablespoons minced fresh cilantro
1 tablespoon white wine vinegar
1/2 teaspoon salt
2 avocados -- (optional), chopped
Cut corn from cobs. Stir together corn, next 10 ingredients and, if
desired, avocado. Cover and chill at least 2 hours. Serve with tortilla
chips.
Source:
Yield:
"2 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Corn-Rice Casserole
Recipe By :Janet E. Naquin; Sulphur, LA

Categories : Casseroles

-------- ------------ --------------------------------
2 cups uncooked long-grain rice
1 can Mexican-style corn - (11 oz) -- drained
1 can whole kernel corn - (11 oz) -- drained
1 can diced tomato and green chiles - (10 oz) -- undrained
8 ounce mild Mexican pasteurized prepared
cheese product loaf -- cubed
1/2 teaspoon salt
Cook rice according to package directions; set aside.
Melt butter in a large skillet over medium heat; add bell pepper and
onion, and saut� 5 minutes or until tender. Stir in cooked rice,
cream-style corn, and next 6 ingredients; spoon into a lightly greased 13-
by 9-inch baking dish.
Bake at 350 degrees for 30 minutes or until thoroughly heated; top with
shredded cheese, and bake 5 more minutes or until cheese melts.
To freeze, line baking dish with plastic wrap or aluminum foil; fill and
freeze. Lift frozen casserole from baking dish, and wrap tightly with
foil; return to freezer. When ready to serve, remove foil, and place
frozen casserole back into serving dish. Let stand at room temperature
for 30 minutes. Bake as directed.
Comments: Serve with turkey cutlets, a tossed green salad, and garlic
bread.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Corn-Sausage Chowder
Recipe By :n/a

-------- ------------ --------------------------------
1/2 pound ground pork sausage
1 can cond. cream of chicken soup with herbs -- (10 3/4 oz)
1 3/4 cups milk
1 can corn with red and green peppers -- (15 1/4 oz), drained
Crumble sausage into a medium saucepan; stir in onion. Cook over

medium-high heat, stirring often, until sausage is browned; drain.
Stir in soup, milk, and corn; cook over medium heat, stirring often, until
thick and bubbly.
Source:
Yield:
"6 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0
Cornbread Dressing
Recipe By :n/a
Categories : Side Dish Stuffings

-------- ------------ --------------------------------
2 cups cornmeal
1 teaspoon salt
1 teaspoon sugar -- (optional)
2 cups buttermilk
2 tablespoons bacon drippings or melted butter
3 bunches green onions -- chopped
1 package herb-seasoned stuffing mix - (16 oz)
5 cans chicken broth - (14 1/2 oz ea)
Combine first 5 ingredients and, if desired, sugar in a large bowl. Stir

together 2 eggs and buttermilk; add to dry ingredients, stirring just
until moistened.
Heat bacon drippings in a 10-inch cast-iron skillet or 9-inch round
cakepan in oven at 425 degrees for 5 minutes. Stir hot drippings into
batter. Pour batter into hot skillet.
Bake at 425 degrees for 25 minutes or until cornbread is golden; cool and
crumble. Freeze in large heavy-duty zip-top plastic bag up to 1 month, if
desired. Thaw in refrigerator.
Melt 1/2 cup butter in a large skillet over medium heat; add green onions
and celery, and saut� until tender.
Stir together remaining 4 eggs in a large bowl; stir in cornbread, onion

mixture, stuffing mix, and chicken broth until blended. Spoon dressing
into 1 lightly greased 13- by 9-inch baking dish and 1 lightly greased
9-inch square baking dish. Cover and freeze up to 3 months, if desired;
thaw in refrigerator 8 hours.
Place 13- by 9-inch dish (uncovered) and 9-inch square dish (uncovered) in
oven at 350 degrees. Bake 13- by 9-inch dish for 1 hour and 9-inch square
dish for 50 minutes or until each is lightly browned.
Comments: This dressing is a favorite among our staff. Serve it with

pork roast or turkey.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Corny Cornbread Dressing
Recipe By :Joyce K. French; Houston, TX

Categories : Side Dish Stuffing

-------- ------------ --------------------------------
6 white bread slices
2 large onions -- chopped
4 large celery ribs -- chopped
2 recipes basic cornbread -- crumbled
1 can cream-style corn - (16 oz)
2 cups corn chips -- coarsely crushed
2 cans hot tamales - (16 oz ea) -- cut 1/2" slices
3 tablespoons chopped fresh
= (or 1 tbspn dried sage)
Spread 2 tablespoons butter evenly on bread slices; place on a baking

sheet. Bake at 350 degrees for 25 minutes or until crisp; cut into
1/2-inch cubes.
Melt 1/2 cup butter in a large skillet over medium-high heat; add onion
and celery, and saut� until tender. Add broth; bring to a boil. Pour
mixture into a large bowl; stir in bread cubes and cornbread. Cover and
let stand 20 minutes.
Fold in corn and remaining ingredients. Spoon into 1 lightly greased 13-
by 9-inch baking dish and 1 lightly greased 11- by 7-inch baking dish.
Bake at 350 degrees for 35 minutes or until golden.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Country Ham And Quick Buttermilk Biscuits
Recipe By :n/a
Categories : Ham Main Dish

-------- ------------ --------------------------------
12 pounds uncooked country ham - (to 14)
2 quarts cider vinegar
1 tablespoon whole cloves
=== QUICK BUTTERMILK BISCUITS ===
3/4 cup buttermilk
Butter or margarine -- melted
Place ham in a large container. Add water to cover, and soak 24 hours.
Drain. Scrub ham 3 to 4 times in cold water with a stiff brush, and rinse
well.
Place ham, fat-side up, in a large roasting pan. Pour vinegar over ham;
sprinkle with cloves. Cover with lid or aluminum foil.
Bake at 325 degrees for 4 hours or until meat thermometer registers 140
degrees. Remove from oven, and cool slightly. Slice ham, and serve with
hot biscuits.
For Quick Buttermilk Biscuits: Cut 1/2 cup butter into flour with a
pastry blender until crumbly; add buttermilk, stirring just until dry
Turn dough out onto a lightly floured surface; knead 3 or 4 times. Roll
dough to 3/4-inch thickness; cut with a 2 1/2-inch round cutter, and place
on a lightly greased baking sheet.
Bake at 425 degrees for 13 to 15 minutes. Brush biscuits with melted

butter. (Makes 1 dozen)
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Cowboy French Toast Breakfast Sandwich
Recipe By :Jessica Delaney, age 8; Princeton, NJ

Categories : Breakfast Sandwiches

-------- ------------ --------------------------------
6 frozen French toast slices or waffles
4 large eggs
1/4 cup milk
6 bacon slices -- cooked, and
broken in half
3 tablespoons salsa
3 process American cheese slices
1/4 teaspoon salt
Prepare the French toast according to package directions. Set aside.
Stir together eggs and milk. Melt butter in a skillet over medium heat;
add egg mixture, and cook, stirring constantly, until soft scrambled.
Place 3 French toast slices on a baking sheet; top evenly with bacon,
scrambled eggs, salsa, and cheese. Sprinkle evenly with salt and pepper.
Top with remaining French toast slices, pressing down gently on
sandwiches.
Bake at 375 degrees for 5 to 7 minutes.
Source:
- - - - - - - - - - - - - - - - - - -

contest
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Crab Cakes With Sweet White Corn-And-Tomato Relish
Recipe By :n/a
Categories : Main Dish Seafood

-------- ------------ --------------------------------
6 tablespoons butter -- divided
1 small sweet onion -- chopped
1 pound fresh lump crabmeat -- drained
3 cups soft breadcrumbs -- divided
1/4 cup mayonnaise
1/4 teaspoon salt
Sweet White Corn-And-Tomato Relish -- (see recipe)
Melt 2 tablespoons butter in a large skillet over medium heat; add onion
and garlic, and saut� until tender.
Remove from heat; stir in crabmeat, 2 cups breadcrumbs, and next 9

ingredients. Shape mixture into 8 patties; dredge in remaining 1 cup
breadcrumbs.
Melt 2 tablespoons butter in a large skillet over medium-high heat; cook 4

crab cakes 3 to 4 minutes on each side or until golden. Drain on paper
towels. Repeat procedure with remaining 2 tablespoons butter and crab
cakes.
Serve with Sweet White Corn-and-Tomato Relish immediately, or cover and

chill up to 4 hours.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Cranberry Ambrosia-Cream Cheese Spread
Recipe By :Connie Cobern; Hendersonville, TN


-------- ------------ --------------------------------
1 package sweetened dried cranberries - (6 oz) -- divided
1 can crushed pineapple - (15 1/2 oz)
1 can mandarin oranges - (11 oz)
1 can shredded coconut - (3 1/2 oz) -- divided
1 cup chopped pecans -- toasted
8 pecan halves -- toasted
Stir together cream cheese and sugar until blended. Add dried
cranberries, reserving 1/4 cup cranberries.
Drain pineapple and oranges; pat dry between layers of paper towels. Set
oranges aside. Stir pineapple and coconut into cream cheese mixture,
reserving 1/4 cup coconut. Stir in chopped pecans.
Spoon mixture into a serving bowl. Sprinkle reserved dried cranberries

around edges of bowl. Arrange orange sections around inside edge of
cranberries. Sprinkle reserved 1/4 cup coconut in center, and top with
pecan halves. Serve with gingersnaps.
Source:
- - - - - - - - - - - - - - - - - - -
Protein; 2g Carbohydrate; 0mg Cholesterol; trace Sodium
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0
Cranberry Marinade
Recipe By :n/a
Categories : Condiments Marinades

-------- ------------ --------------------------------
1/2 cup whole-berry cranberry sauce
3 tablespoons orange juice
1 tablespoon balsamic vinegar or red wine vinegar
1 teaspoon dried thyme
1/2 teaspoon salt
Process cranberry sauce and next 6 ingredients in a blender until smooth.

Marinate chicken 40 minutes or pork 1 hour; cook as desired.
This recipe yields 1 cup.
Source:
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Cranberry Rolls
Recipe By :Reba I. Haynes; Knoxville, TN


-------- ------------ --------------------------------
2 envelopes rapid-rise yeast - (1/4 oz ea)
2 large eggs
1 teaspoon salt
1 cup sweetened dried cranberries
12 large marshmallows
1 tablespoon milk
Combine yeast and 3/4 cup water in a glass measuring cup; let stand 5
minutes.
Beat yeast mixture, 1/4 cup sugar, and next 4 ingredients at low speed
with an electric mixer until blended. Turn dough out onto a well-floured
surface, and knead until smooth and elastic (about 4 minutes). Cover and
let rise in a warm place (85 degrees), free from drafts, 45 minutes or
until doubled in bulk.
Punch dough down, and divide into 12 portions. Roll each into a 3-inch
circle. Brush circles lightly with butter, reserving remaining butter.
Combine remaining 3/4 cup sugar and cinnamon; sprinkle evenly over
circles. Place cranberries evenly in center of each circle, and top with
a marshmallow. Pull edges of circle to center, and pinch to seal; shape
into a ball. Place, seam-side down, in lightly greased muffin pans.
Brush tops with reserved butter. Cover and chill 8 hours.
Remove from refrigerator, and let rise in a warm place, free from drafts,
30 minutes or until doubled in bulk. Bake at 400 degrees for 12 minutes
or until lightly browned; cool slightly.
Stir together powdered sugar, milk, and ginger; drizzle over rolls.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Cranberry Smoothie
Recipe By :n/a

-------- ------------ --------------------------------
2 cups cranberry juice drink
1 container vanilla yogurt - (8 oz)
1 pint fresh strawberries -- frozen
1 banana -- sliced and frozen
Process half of all ingredients in a blender until smooth, stopping to

scrape down sides. Repeat procedure with remaining ingredients. Serve
immediately.
Source:
Yield:
"4 3/4 cups"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Cranberry-Apple Sauce
Recipe By :n/a

-------- ------------ --------------------------------
1 can whole-berry cranberry sauce - (16 oz)
2 small cooking apples -- cored, chopped
1/3 cup apple juice
Bring all ingredients to a boil in a small saucepan, stirring constantly.

Reduce heat, and simmer, stirring occasionally, 6 minutes or until apples
are tender.
Serve warm over pancakes. Store in refrigerator.
Source:
Yield:
"2 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Cranberry-Ginger Chutney
Recipe By :Anne Fitzgerald; Alexandria, LA

Categories : Accompaniment Pickles/Relishes

-------- ------------ --------------------------------
1 package fresh cranberries - (12 oz)
1 1/2 cups sugar
1 cup fresh orange juice
1 cup golden raisins
1 medium apple -- chopped
1 tablespoon grated orange rind
1 teaspoon minced fresh ginger
1 cup chopped walnuts -- toasted
Bring cranberries, sugar, and orange juice to a boil in a large saucepan.

Reduce heat, and simmer 15 minutes. Remove from heat.
Stir in celery and next 4 ingredients. Chill mixture 8 hours. Stir in

walnuts.
Source:
Yield:
"6 cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Cranberry-Pineapple Punch
Recipe By :Lynette S. Granade; Mobile, AL


-------- ------------ --------------------------------
1 bottle cranberry juice drink - (48 oz)
1/2 cup sugar
2 teaspoons almond extract
1 bottle ginger ale - (2 liter) -- chilled
Stir together first 4 ingredients until sugar dissolves. Cover and chill
8 hours.
Stir in ginger ale just before serving.
This recipe yields 6 1/2 quarts.

Source:
Yield:
"6 1/2 quarts"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
Cranberry-Walnut Swirls
Recipe By :n/a

-------- ------------ --------------------------------
3/4 cup sugar
1 large egg
1/4 teaspoon salt
1/3 cup finely chopped fresh cranberries
1/2 cup ground walnuts
Beat butter and sugar at medium speed with an electric mixer until light
and fluffy. Add egg and vanilla, beating until blended. Gradually add
flour, baking powder, and salt, beating until blended. Cover and chill 1
hour.
Combine cranberries, walnuts, and orange rind.
Turn dough out onto a lightly floured surface, and roll into a 10-inch
square. Sprinkle with cranberry mixture, leaving a 1/2-inch border on 2
opposite sides. Roll up dough, jellyroll fashion, beginning at a bordered
side. Cover and freeze 8 hours.
Cut roll into 1/4-inch-thick slices. Place slices on lightly greased

baking sheets. Bake on top oven rack at 375 degrees for 14 to 15 minutes
or until lightly browned. Freeze up to 1 month, if desired

Source:
Yield:
"3 dozen"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 9 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 22 1/2
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Crawfish Boil
Recipe By :n/a
Categories : Shellfish

-------- ------------ --------------------------------
1 1/2 gallons water
10 bay leaves
1 cup salt
3/4 cup ground red pepper
1/4 cup whole allspice
2 tablespoons mustard seeds
1 tablespoon coriander seeds
1 tablespoon dill seeds
1 tablespoon red pepper flakes
1 tablespoon black peppercorns
1 teaspoon whole cloves
4 celery ribs -- quartered
3 medium onions -- halved
3 garlic bulbs -- halved crosswise
5 pounds crawfish
Bring 1 1/2 gallons water to a boil in a 19-quart stockpot over high heat.
Add bay leaves and next 12 ingredients to water. Return to a rolling
boil. Reduce heat to medium, and cook, uncovered, 30 minutes.
Add crawfish. Bring to a rolling boil over high heat; cook 5 minutes.
Remove stockpot from heat; let stand 30 minutes. (For spicier crawfish,
let stand 45 minutes.)
Drain crawfish. Serve on large platters or newspaper.
This recipe yields 5 pounds.
Source:
Yield:
"5 pounds"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 Grain(Starch); 46 1/2 Lean Meat; 14 Vegetable; 0 Fruit; 1/2 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Cream Cheese Ladybugs
Recipe By :Calob Lindsey, age 9; Whitney, TX


-------- ------------ --------------------------------
1 egg yolk
1 package yellow cake mix - (18.25 oz)
1 teaspoon liquid red food coloring
Candy sprinkles
Beat cream cheese and butter at medium speed with an electric mixer until
blended. Add vanilla and egg yolk, beating well. Add cake mix, and beat
until blended. Stir in red food coloring.
Shape dough into 30 (1 1/2-inch) balls, and place on a lightly greased

baking sheet. Shape remaining dough into 30 (1/2-inch) balls; attach to
larger balls on baking sheet. Decorate head and body of ladybugs with
candy sprinkles.
This recipe yields 30 ladybugs.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
contest
Nutr. Assoc. : 0 0 0 0 0 0 0
Cream Cheese Pound Cake
Recipe By :n/a
Categories : Cake Desserts

-------- ------------ --------------------------------
1 1/2 cups butter or margarine -- softened
3 cups sugar
6 large eggs
1 dash salt
Beat butter and cream cheese at medium speed with an electric mixer 2
minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes.
Add eggs, 1 at a time, beating just until yellow disappears.
Combine flour and salt; gradually add to butter mixture, beating at low
speed just until blended. Stir in vanilla extract. Pour into a greased
and floured 10-inch tube pan.
Bake at 325 degrees for 1 1/2 hours or until a wooden pick inserted in
center comes out clean. Cool in pan on a wire rack 10 minutes; remove
from pan, and cool on wire rack.
This recipe yields 1 (10-inch) cake.
Source:
Yield:
"1 cake"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0

Cream Of Cilantro Soup
Recipe By :Victoria Tacher; Tallahassee, FL


-------- ------------ --------------------------------
1 bunch fresh cilantro
32 ounces reduced-sodium fat-free chicken broth -- divided
2 tablespoons butter
1 package fat-free cream cheese - (8 oz)
1 container light sour cream - (8 oz)
1/4 teaspoon salt
=== GARNISHES ===
Fresh cilantro sprigs
Light sour cream
Remove stems from cilantro, and coarsely chop leaves. Process cilantro
and 1 cup chicken broth in a blender or food processor until blended,
stopping to scrape down sides.
Melt butter in a Dutch oven over medium heat; whisk in flour. Gradually
add remaining 3 cups broth, whisking constantly until mixture is smooth.
Boil 1 minute. Stir in cilantro mixture, cream cheese, and next 5
ingredients; simmer soup 15 minutes. Garnish, if desired.
Per cup: Calories 156 (50% from fat); Fat 8.6g (sat 5.2g, mono 2.5g,
poly 0.4g); Protein 7.9g; Carb 9.3g; Fiber 1g; Chol 31mg; Iron 1.6mg;
Source:
Yield:
"6 cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Cream Of Leek Soup
Recipe By :n/a

-------- ------------ --------------------------------
4 leeks
1 large onion -- cut in half,
and sliced
3 pounds potatoes -- peeled, and
cut into thin slices
2 teaspoons salt
2 cups milk
2 cups half-and-half
=== GARNISHES ===
Fresh chives
Cracked black pepper
Remove and discard green tops from leeks. Cut white portion of leeks into
thin slices. Melt butter in a Dutch oven over medium-high heat; add leeks
and onion, and saut� 5 minutes or until tender.
Stir in potato, broth, and salt; bring to a boil. Cover, reduce heat, and
simmer 35 to 40 minutes. Cool slightly. Process, in batches, in a food
processor or blender until smooth.
Return to Dutch oven; stir in milk and half-and-half. Cook over medium
heat, stirring often, until thoroughly heated. (Do not boil.) Garnish,
if desired.
Source:
Yield:
"5 quarts"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 16 1/2 Grain(Starch); 2 1/2 Lean Meat; 11 1/2 Vegetable; 0 Fruit;
12 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Cream Of Pimiento Soup

Recipe By :n/a

-------- ------------ --------------------------------
2 jars diced pimiento - (4 oz ea) -- undrained
1 tablespoon grated onion
1 teaspoon salt
Chopped fresh chives -- for garnish
Process pimiento in a blender or food processor until smooth, stopping to

scrape down sides; set aside.
Melt 1/4 cup butter in a heavy saucepan over low heat; add 1/3 cup flour,
and stir until mixture is smooth. Cook, stirring constantly, 1 minute.
Add chicken broth and half-and-half gradually to flour mixture; cook over
medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in reserved pimiento, onion, salt, and hot sauce; cook over low heat,
stirring constantly, until thoroughly heated. Cover and chill 8 hours.
Cook soup over medium heat 8 to 10 minutes or until thoroughly heated.

Source:
Yield:
"4 cups"
- - - - - - - - - - - - - - - - - - -
Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Creamy Asparagus-And-Chicken Soup
Recipe By :n/a
-------- ------------ --------------------------------
2 skinned boned chicken breast halves -- cut 1/2" cubes
2 cans asparagus cuts and tips - (10 1/2 oz ea) -- drained
1 can whole new potatoes - (14 1/2 oz) -- drained, sliced
1 1/2 cups milk
Saut� first 3 ingredients in vegetable cooking spray in a large saucepan

until chicken is done.
Process 1 can asparagus, potatoes, and broth in a blender until smooth,

stopping to scrape down sides. Pour into saucepan, and stir in milk,
pepper, and remaining asparagus.
Cook over medium heat 7 minutes or until mixture is thoroughly heated.
Comments: For Creamy Asparagus Soup, omit chicken.
Source:
Yield:
"5 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Creamy Chive Potatoes
Recipe By :Mike Towle; Ormond Beach, FL


-------- ------------ --------------------------------
5 pounds russet potatoes -- peeled, quartered
1/4 cup whipping cream - (to 1/2)
3 tablespoons minced fresh chives
1 teaspoon onion powder
Cook potato in a Dutch oven in boiling water to cover 25 minutes or until

tender; drain. Add butter and remaining ingredients to potato; mash with
a potato masher until mixture is smooth.
Comments; These can be made ahead and refrigerated. To reheat, cook over
low heat, stirring in additional whipping cream, if needed.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Creamy English Peas
Recipe By :n/a

-------- ------------ --------------------------------
1 cup chopped celery
1 large red bell pepper -- chopped
1 package frozen English peas - (16 oz) -- thawed
1 can sliced water chestnuts - (8 oz) -- drained
1 can cream of mushroom soup - (10 3/4 oz) -- undiluted
1 cup chow mein noodles
Melt butter in a large skillet. Add onion, celery, and bell pepper; saut�
until tender.
Stir in peas, water chestnuts, and soup; cook over medium heat 10 minutes
or until thoroughly heated. Sprinkle with noodles.

Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Creamy Green Bean, Mushroom And Ham Chowder
Recipe By :n/a

-------- ------------ --------------------------------
1 package frozen potatoes au gratin - (11 1/2 oz)
2 packages frozen green bean mushroom casserole -- (9 1/2 oz ea)
3 cups chicken broth -- divided
1 carrot -- thinly sliced
1 teaspoon vegetable oil
2 cups chopped cooked ham
3 cups milk
Thaw potatoes au gratin in microwave at MEDIUM (50% power) 6 to 7 minutes;

set aside.
Place 2 packages green bean mushroom casserole in microwave; thaw at

MEDIUM (50% power) 10 to 12 minutes; set aside.
Stir together 1/4 cup broth and flour until smooth.
Saut� carrot and onion in hot oil in a Dutch oven until tender. Add
potatoes, green bean mushroom casserole, remaining 2 3/4 cups broth, ham,
and pepper.
Bring to a boil; gradually stir in flour mixture and milk. Return to a

boil; cover, reduce heat, and simmer 10 minutes.
This recipe yields about 2 1/2 quarts.
Source:
Yield:
"2 1/2 quarts"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Creamy Penne Pasta
Recipe By :n/a

-------- ------------ --------------------------------
16 ounces penne pasta -- cooked
3 cups shredded cooked chicken
16 ounces processed cheese product -- cubed
1 3/4 cups small-curd cottage cheese
Stir together all ingredients. Spoon into a lightly greased 13- by 9-inch
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Creamy Potato Casserole

Recipe By :n/a

-------- ------------ --------------------------------
3 cans whole new potatoes - (14 1/2 oz ea) -- drained
1/4 cup milk
3 green onions - (to 4) -- minced
1/2 cup shredded 4-cheese blend - (2 oz)
Mash potatoes in a large bowl. Stir in sour cream and remaining

ingredients. Spoon into a lightly greased 2-quart shallow baking dish.
Bake casserole at 350 degrees for 25 minutes or until thoroughly heated.
Comments: To make ahead, prepare casserole; cover and freeze up to 1

month. Thaw in refrigerator overnight; let stand at room temperature 30
minutes before baking. Bake at 350 degrees for 25 minutes.
For Individual Creamy Potato Casseroles, spoon mixture evenly into 6

individual baking dishes. Bake at 350 degrees for 20 minutes.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Creole Cabbage
Recipe By :Janice Hodges; Scottsboro, AL


-------- ------------ --------------------------------
12 cups coarsely-shredded cabbage -- (abt 1 lg head)
2 cans chopped tomatoes with bell
pepper and onion - (28 oz ea)
1/3 cup white vinegar
2 teaspoons salt
2 teaspoons salt-free Creole seasoning
Cook bacon in a large Dutch oven until crisp. Drain. Reserve drippings
in skillet.
Stir cabbage and next 5 ingredients into hot drippings; bring to a boil.
Cover, reduce heat, and simmer 45 minutes. Top with bacon.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Crisp Rice Cereal Sushi
Recipe By :Chef Cliff Pleau; California Grill


-------- ------------ --------------------------------
8 chewy fruit rolls
1 package miniature marshmallows - (10 oz)
6 cups crisp rice cereal
16 worm-shaped chewy candies
= (or 24 fish-shaped chewy candies)
Unroll fruit rolls, and place, with plastic sheet down, on cutting board.
Melt butter in a Dutch oven over medium heat. Add marshmallows, stirring
until melted; remove from heat. Stir in rice cereal until blended.
Spread about 1/2 cup cereal mixture quickly over each fruit roll, leaving
a 1-inch border on 1 long side. Arrange 2 worm-shaped candies or 3
fish-shaped candies lengthwise down center of cereal mixture.
Roll up, starting at side without border. Press to seal securely. Repeat
procedure with remaining fruit rolls, cereal mixture, and candies. Cut
each roll into 4 slices. Serve with chopsticks, if desired.
Sushi Bars: Press cereal mixture into a buttered 13- by 9-inch pan. Let
stand 15 minutes, and cut into 2 1/2- by 1-inch rectangles. Top each bar
with a fish-shaped candy.
Confetti Sushi Bars: Substitute fruity sweetened corn puffs cereal for
crisp rice cereal. Press into a buttered 13- by 9-inch pan. Let stand 15
minutes before cutting into 1 1/2-inch squares.
Comments: For testing purposes only, we used Trix corn puffs cereal.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Crispy Oven Chicken
Recipe By :n/a
Poultry

-------- ------------ --------------------------------
2 cups crushed cornflakes cereal
1 teaspoon dried Italian seasoning
1 teaspoon salt
4 boneless skinless chicken breasts -- (4 oz ea)
Stir together first 5 ingredients. Whisk together egg substitute and

mustard until well blended.
Coat all sides of chicken with egg mixture, and dredge in cornflakes
mixture. Arrange chicken on a lightly greased wire rack on a baking
sheet.
Bake at 350 degrees for 20 to 25 minutes or until chicken is done.

Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Crispy Parmesan Chicken
Recipe By :n/a
Poultry

-------- ------------ --------------------------------
1 cup fine dry breadcrumbs
1 teaspoon salt
1/2 cup butter or margarine - (1 stick)
1 package chicken pieces - (3 to 3 1/2 lbs)
Stir together first 6 ingredients, and set aside.
Place butter and garlic in a shallow microwave-safe dish; microwave at

HIGH 1 minute or until butter melts.
Dip chicken into garlic butter, and coat evenly with breadcrumb mixture.
Arrange chicken on a wire rack in a 15- by 10-inch jellyroll pan.
Bake at 375 degrees for 50 minutes or until chicken is done. Serve

immediately.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Crispy Pecan Sticks
Recipe By :Susan Winkler; Tupelo, MS


-------- ------------ --------------------------------
1/4 teaspoon salt
1 tablespoon ice water
Powdered sugar
add powdered sugar, beating well.
Combine flour and salt; add to butter mixture, beating at low speed until
blended. Stir in pecans, vanilla, and 1 tablespoon ice water.
Shape dough into 4-inch sticks. Place sticks on lightly greased baking
sheets. Bake at 350 degrees for 12 to 15 minutes or until browned.
Roll in powdered sugar. Store in airtight container 2 weeks, or freeze 2

months.
This recipe yields about 3 dozen.
Source:
Yield:
"3 dozen"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Crunchy Caramel Sauce
Recipe By :n/a
Categories : Condiments Desserts
Sauces

-------- ------------ --------------------------------
2 tablespoons light corn syrup
4 English toffee candy bars - (1.4 oz ea) -- coarsely
crushed
Melt butter in a small heavy saucepan over low heat; stir in brown sugar
and corn syrup. Bring to a boil; cook, stirring constantly, 1 minute or
until sugar dissolves.
Stir in whipping cream gradually; return mixture to a boil. Stir in

vanilla; remove from heat, and cool slightly.
Stir in crushed candy. Serve over ice cream or pound cake.
Source:
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Cumberland Sauce
Recipe By :Cheri Reid; Peachtree City, GA

Categories : Condiments Sauces

-------- ------------ --------------------------------
2 1/2 cups port wine -- divided
1 jar red currant jelly - (10 1/2 oz)
2/3 cup fresh orange juice
1 1/2 tablespoons grated fresh ginger
2 teaspoons dry mustard
1/4 teaspoon salt
2 1/2 tablespoons cornstarch
Bring 2 cups wine and next 8 ingredients to a boil in a large saucepan,

stirring constantly; reduce heat, and simmer, stirring often, 20 minutes.
Stir together remaining 1/2 cup wine and cornstarch until smooth. Stir
into hot mixture; bring to a boil over medium heat. Boil, stirring
constantly, 1 minute. Remove from heat, and cool.
Pour into hot sterilized jars, and seal. Store in refrigerator up to 1

month.
Comments: This sauce has great depth of flavor. It's delicious with pork
and turkey, and can be used as a glaze for ham.
Source:
Yield:
"4 cups"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Curried Chicken P�t�
Recipe By :n/a
Categories : Appetizers Poultry
-------- ------------ --------------------------------
2 cups chopped cooked chicken breast
1/2 Granny Smith apple -- peeled, quartered
1 large shallot -- quartered
1/2 teaspoon salt
1/2 teaspoon curry powder
Hot mango chutney
=== GARNISHES ===
Italian parsley sprig
Chopped pimiento
Process first 3 ingredients in a food processor until smooth, stopping to

scrape down sides. Add butter and next 3 ingredients; process until
smooth.
Spoon mixture into a lightly greased 6- by 3-inch loafpan. Cover and

chill 8 hours. Serve with hot mango chutney and beaten biscuits or
crackers. Garnish, if desired.
Source:
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 12 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 18
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Curried Chicken Salad Spread
Recipe By :n/a
Dips/Spreads Poultry

-------- ------------ --------------------------------
4 cups finely-chopped cooked chicken
3 packages cream cheese - (8 oz) -- softened, see * Note
3/4 cup golden raisins -- chopped
1/2 cup flaked coconut -- toasted
1 package slivered almonds - (2 1/4 oz) -- toasted
1 tablespoon curry powder
1/2 teaspoon salt
1 tablespoon freshly-grated ginger
=== GARNISHES ===
Green onion stems
Minced green onions
Toasted flaked coconut
Pistachios
Fresh dill sprigs
Yellow squash wedges
Fresh chives
Mixed salad greens
Pansies
Cucumber slices
* Note: Reduced-fat cream cheese may be substituted for regular cream

cheese.
Stir together first 11 ingredients. Form into an egg shape. Chill 8

hours, and garnish, if desired. Serve with crackers.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Curried Pork
Recipe By :n/a

-------- ------------ --------------------------------
1 pound lean boneless pork -- cut 1/2" cubes
2 celery stalks -- chopped
1 cup water
2 medium cooking apples -- chopped
1/4 cup raisins
2 teaspoons chicken bouillon granules
2 teaspoons curry powder
Hot cooked quick-cooking rice
=== CONDIMENTS ===
Chopped roasted peanuts
Toasted coconut
Plain yogurt
Chutney
Saut� first 4 ingredients in hot oil in a large skillet over medium heat 7
minutes or until pork is browned. Add 1 cup water and next 5 ingredients.
Cover, reduce heat, and simmer 20 minutes or until pork is done.
Serve over rice with desired condiments.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Curry Chicken And Rice Dinner
Recipe By :n/a
Poultry Rice/Grains

-------- ------------ --------------------------------
1 large oven bag - (14" by 20")
1 tablespoon curry powder -- divided
2 cups uncooked quick-cooking rice
1 jar roasted red bell peppers - (7.2 oz) -- drained, sliced
1 large yellow onion -- chopped
1/2 cup raisins
1 teaspoon chicken bouillon granules
4 split chicken breasts -- skinned
Place oven bag in a 13- by 9-inch baking dish. Add flour to oven bag;
twist end of bag, and shake. Add 2 teaspoons curry powder, rice, and next
5 ingredients to oven bag; squeeze bag to blend ingredients.
Sprinkle chicken with remaining 1 teaspoon curry powder; arrange in an

even layer on top of rice mixture. Close oven bag with nylon tie; cut 6
(1/2-inch) slits in top of bag.
Bake at 350 degrees for 45 to 50 minutes or until chicken is done.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Danny's Slaw
Recipe By :n/a

-------- ------------ --------------------------------
1 1/4 cups sour cream
3/4 cup mayonnaise
1/4 cup grated fresh horseradish - (to 1/3) -- see * Note
1/2 teaspoon salt
1/2 teaspoon celery seeds
1 small savoy cabbage -- shredded
1 small red cabbage -- shredded
* Note: Two tablespoons prepared horseradish may be substituted for

fresh.
Stir together first 7 ingredients in a large bowl. Add cabbage, and toss
well to coat. Chill.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Dark Chocolate Brownies
Recipe By :Sharon Walker Howard; Mayfield, KY


-------- ------------ --------------------------------
1 cup butter or margarine
6 ounces bittersweet chocolate
2 cups sugar
4 large eggs
1 tablespoon vanilla extract -- see * Note
1 cup all-purpose flour -- divided
1 1/2 cups chopped walnuts
1 cup semisweet chocolate morsels - (6 oz)
1/8 teaspoon salt
* Note: Bourbon may be substituted for vanilla extract.
Microwave butter and bittersweet chocolate in a 2-quart glass bowl at HIGH

1 1/2 minutes or until chocolate is melted, stirring mixture twice. Whisk
in 2 cups sugar, eggs, and vanilla extract.
Toss together 1 tablespoon flour, walnuts, and chocolate morsels. Stir

remaining flour and salt into sugar mixture. Add walnut mixture. Spread
batter into a lightly greased 13- by 9-inch pan.
Bake at 350 degrees for 30 to 40 minutes. (A wooden pick inserted in

center will not come out clean.) Cool on a wire rack.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Date Balls
Recipe By :n/a

-------- ------------ --------------------------------
1 cup sugar
1 package chopped dates - (10 oz)
4 cups crisp rice cereal
Powdered sugar
Combine first 4 ingredients in a saucepan; cook over low heat 6 to 8

minutes, stirring constantly, until sugar dissolves. Add pecans, and
cook, stirring constantly, 10 minutes.
Remove from heat, and stir in vanilla. Stir in cereal, and cool slightly.
Shape mixture into 1 1/2-inch balls; roll in powdered sugar
Source:
Yield:
"4 dozen"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 34 1/2
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Daufuskie Shrimp
Recipe By :Dianne Brown; Augusta, GA

Shellfish

-------- ------------ --------------------------------
2 pounds unpeeled medium-size fresh shrimp
2 medium onions -- diced
1 large green bell pepper -- diced
3 jalape�o peppers -- seeded, minced
2 cans diced tomatoes - (28 oz ea)
1/4 cup cocktail sauce
1/2 teaspoon salt
Hot cooked grits
Peel shrimp, and devein, if desired. Set aside.
Cook bacon in a large skillet until crisp; remove bacon, and drain on
paper towels, reserving 3 tablespoons drippings in skillet.
Saut� onion in hot drippings 5 to 7 minutes. Stir in bell pepper,

jalape�os, and garlic; saut� 7 to 9 minutes or until tender.
Stir in tomatoes and next 3 ingredients. Reduce heat, and simmer,

stirring occasionally, 1 hour.
Stir in shrimp, and cook 5 minutes. Serve over hot cooked grits, and
sprinkle with bacon.
Comments: This recipe originated on Daufuskie Island and was passed down
to Dianne Brown's family.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Deep-Fried Turkey
Recipe By :n/a
Categories : Main Dish Poultry
Turkey

-------- ------------ --------------------------------
1 turkey - (12 to 15 lbs)
2 tablespoons ground red pepper -- (optional)
4 gallons vegetable oil - (to 5)
=== GARNISHES ===
Fresh sage
Parsley
Thyme sprigs
Kumquats with leaves
Remove giblets and neck, and rinse turkey with cold water. Drain cavity
well; pat dry. Place turkey on fryer rod; allow all liquid to drain from
cavity (20 to 30 minutes). Rub outside of turkey with red pepper, if
desired.
Pour oil into a deep propane turkey fryer 10 to 12 inches from top; heat
to 375 degrees over a medium-low flame according to manufacturer's
instructions. Carefully lower turkey into hot oil with rod attachment.
Fry 1 hour or until a meat thermometer inserted in turkey breast registers

170 degrees. (Keep oil temperature at 340 degrees.) Remove turkey from
oil; drain and cool slightly before slicing. Garnish, if desired.
Source:
- - - - - - - - - - - - - - - - - - -
Per serving: trace Calories (kcal); trace Total Fat; (6% calories from fat); trace
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Delicious Chocolate Popcorn
Recipe By :n/a
Categories : Snacks
-------- ------------ --------------------------------
12 cups popped popcorn
1 cup sugar
2/3 cup dark corn syrup
Place popcorn on a lightly greased 15- by 10-inch jellyroll pan; set

aside.
Bring sugar, syrup, and butter to a boil in a saucepan over medium heat,
stirring constantly. Remove from heat; add chocolate morsels and vanilla,
stirring until melted.
Drizzle chocolate mixture over popcorn, stirring to coat. Bake at 250

degrees for 1 hour, stirring occasionally. Transfer popcorn to a wax
paper-lined pan to cool, stirring occasionally.
Source:
Yield:
"14 cups"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0
Delta Mocha Chiffon Cake
Recipe By :n/a

-------- ------------ --------------------------------
3/4 cup boiling water
1/2 cup cocoa
1 teaspoon instant coffee granules
1 3/4 cups cake flour
1 3/4 cups sugar
1/2 teaspoon salt
8 large eggs -- separated
1/2 teaspoon cream of tartar
Chocolate-covered coffee beans -- for garnish
== CHOCOLATE-COFFEE BUTTERCREAM FILLING =
2 1/2 cups powdered sugar
1 tablespoon cocoa
2 teaspoons instant coffee granules
2 teaspoons coffee liqueur -- see * Note
=== CHOCOLATE FUDGE FROSTING ===
1 cup butter -- softened
1/3 cup cocoa
6 cups powdered sugar
1/3 cup milk
* Note: One teaspoon vanilla extract may be substituted for coffee

liqueur.
Stir together first 3 ingredients until blended; cool.
Combine flour and next 3 ingredients in a large mixing bowl. Add cocoa
mixture, egg yolks, oil, and vanilla; beat at medium speed with an
electric mixer until smooth. Beat egg whites and cream of tartar at high
speed with an electric mixer until foamy. Fold into batter. Pour batter
into 4 greased and floured 9-inch round cakepans.
Bake, 2 layers at a time, at 325 degrees for 17 to 20 minutes or until a

wooden pick inserted in center comes out clean. Cool layers in pans on
wire racks 10 minutes. Remove from pans, and cool on wire racks covered
with plastic wrap or wax paper to prevent layers from adhering to racks.
Spread about 1/2 cup Chocolate-Coffee Buttercream Filling between layers.

Frost with Chocolate Fudge Frosting. Garnish, if desired. Store in
refrigerator.
For Chocolate-Coffee Buttercream Filling: Beat first 3 ingredients at

medium speed with an electric mixer until fluffy. Microwave whipping
cream at MEDIUM (50% power) until warm (do not boil). Stir together warm
cream and coffee granules until dissolved; cool. Add whipping cream
mixture and liqueur to butter mixture, beating until smooth. (Makes 1 3/4
cups.)
For Chocolate Fudge Frosting: BEAT butter at medium speed with an

electric mixer until creamy. Add remaining ingredients, beating until
smooth. (Makes 3 1/2 cups)
This recipe yields 1 (9-inch) layer cake.
Comments: To a make a torte, cut each cake layer in half horizontally

with a serrated knife, and use 1/4 cup Chocolate-Coffee Buttercream
Filling between layers. Frost as directed.
Source:
Yield:
"1 cake"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Dilled Peas And Potatoes Vinaigrette
Recipe By :La Juan Coward; Jasper, TX


-------- ------------ --------------------------------
8 small red potatoes - (abt 1 1/2 lbs)
1 pound sugar snap peas -- see * Note*
1/2 cup olive oil
6 tablespoons white wine vinegar
2 tablespoons minced fresh dill
1/2 teaspoon salt
* Note: One (16-ounce) package frozen sugar snap peas may be substituted
for fresh peas.
Cook potatoes in a Dutch oven in boiling water to cover 25 to 30 minutes

or until tender; drain. Thinly slice.
Cook snap peas in boiling water 2 minutes or until crisp-tender; drain.

Plunge peas into ice water to stop the cooking process; drain.
Whisk together oil and next 4 ingredients in a large bowl. Add sliced
potato, snap peas, and onions, tossing gently to coat. Chill 2 hours, or
serve immediately.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Dog Rollups
Recipe By :Courtney Snow, age 10; Wylie, TX

Categories : Appetizers Snacks

-------- ------------ --------------------------------
1 can refrigerated crescent rolls - (8 oz)
25 cocktail franks
1 block Cheddar cheese - (8 oz) -- cut 25 slices
1/2 cup barbecue sauce
Unroll crescent roll dough (do not separate into triangles), and cut into
25 (1/2-inch) strips. Place 1 cocktail frank and 1 cheese slice on each
dough strip. Roll up tightly, pinching seam to seal. Place on a lightly
greased baking sheet.
Bake at 350 degrees for 10 to 12 minutes or until golden brown. Serve

immediately with warm barbecue sauce.
This recipe yields 25 rollups.
Comments: For testing purposes only, we used Bryan Cocktail Smokies for
the cocktail franks.
Source:
Yield:
"25 rollups"
- - - - - - - - - - - - - - - - - - -
Carbohydrates

contest

Dressed Mini Oyster Po'Boys
Recipe By :n/a
Categories : Sandwiches Seafood
Shellfish

-------- ------------ --------------------------------
Peanut or vegetable oil
1 1/4 cups self-rising cornmeal
2 tablespoons Creole seasoning
2 containers fresh Select oysters - (8 oz
ea) -- drained
1 cup mayonnaise -- divided
2 tablespoons white vinegar
1 package shredded cabbage - (10 oz)
2 tablespoons ketchup
1 tablespoon prepared horseradish
1 teaspoon Creole seasoning
12 French bread rolls -- split, toasted
Lemon wedges -- for garnish
Pour oil to a depth of 1 inch into a Dutch oven; heat to 375 degrees.
Combine cornmeal and 2 tablespoons Creole seasoning. Dredge oysters in

cornmeal mixture. Fry oysters, in 3 batches, 3 to 4 minutes or until
golden. Drain oysters on paper towels.
Stir together 1/2 cup mayonnaise, vinegar, and mustard. Stir in cabbage;
set slaw aside.
Stir together remaining 1/2 cup mayonnaise, ketchup, and next 3

ingredients in a small bowl. Spread cut sides of French bread rolls with
ketchup mixture; place oysters and slaw evenly on bottom halves of each
roll. Cover with tops. Serve po'boys immediately. Garnish, if desired.
Comments: To save time, purchase premade coleslaw.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Dried Beef Dip
Recipe By :Kay Wallace; Eclectic, AL


-------- ------------ --------------------------------
1 container soft cream cheese - (8 oz)
1/2 bottle Ranch-style dressing - (16 oz bottle)
1 small onion -- grated
2 jars dried beef - (2.25 oz ea) -- chopped
1 cabbage head
Assorted crackers
Chopped pecans -- (optional)
Beat first 4 ingredients until blended; stir in beef. Serve in a hollowed

cabbage with crackers. Sprinkle with pecans, if desired.
Source:
Yield:
"4 cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Dried Fruit Strudels
Recipe By :n/a

-------- ------------ --------------------------------
3/4 cup pitted prunes -- coarsely chopped
3/4 cup dried apricots -- coarsely chopped
1/4 cup apricot brandy -- see * Note
1/2 cup pistachios -- coarsely chopped
1/2 cup toasted walnuts or pecans -- coarsely chopped
1 cup apricot preserves
12 phyllo pastry sheets
1/2 cup butter -- melted
* Note: One-quarter cup orange juice may be substituted for brandy.
Stir together prunes, apricots, 1/4 cup sugar, and next 3 ingredients in a
saucepan; bring to a boil over medium-high heat. Reduce heat to low; cook
3 minutes.
Process fruit mixture and vanilla in a food processor until smooth,

stopping to scrape down sides. Stir in dried cranberries and next 3
ingredients; set aside.
Unfold phyllo, and cover with a damp towel to prevent pastry from drying
out. Stack 6 phyllo sheets on a flat surface covered with wax paper,
brushing each sheet with melted butter. Spoon half of fruit mixture down
short edge of one end of phyllo stack, leaving a 1-inch border around
edge. Repeat procedure for remaining phyllo and fruit mixture. Fold in
long edges 1 inch. Roll up, starting at short edge nearest filling.
Place each, seam-side down, in a lightly greased jellyroll pan. Cut

1/4-inch-deep diagonal slits, 1 inch apart, across top. Brush strudels
with melted butter; sprinkle with remaining 1/4 cup sugar.
Bake at 375 degrees for 30 minutes. Cool on a wire rack.
This recipe yields 2 (12-inch) strudels.
Comments: For testing purposes only, we used Craisins for dried

cranberries.
Source:
Yield:
"2 strudels"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Easy Beef Casserole
Recipe By :Becky Reaves; Summerfield, FL


-------- ------------ --------------------------------
1 pound ground beef
1/4 teaspoon salt
1/2 package frozen mixed vegetables - (16-oz pkk)
1/2 package seasoned potatoes - (32-oz pkg)
Cook ground beef and salt in a large skillet over medium heat, stirring
until meat crumbles and is no longer pink; drain.
Spoon ground beef into a lightly greased 2 1/2-quart shallow baking dish.
Layer vegetables, soup, and cheese over ground beef. Top with potatoes.
Bake casserole at 400 degrees for 30 minutes or until potatoes are golden.
Comments: Becky Reaves knew she had a winning family recipe when she
found this one in a church cookbook. "It's inexpensive, easy to make, and
ever easier to transport. This is a meal-in-one that kids will like --
something that can't be said for a lot of casseroles you receive."
For testing purposes only, we used Ore-Ida Tater Tots for seasoned
potatoes.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0
Easy Chicken Cordon Bleu
Recipe By :Aaron Frizzell, age 8; Bristol, TN

Poultry
-------- ------------ --------------------------------
1 box cornflakes cereal - (12 oz) -- crushed
1 bottle Ranch-style dressing - (8 oz)
8 ounces cooked ham slices
8 ounces Swiss cheese slices
Place cereal in a heavy-duty zip-top plastic bag; press with a rolling pin
until crushed.
Arrange chicken in a shallow dish; add dressing, turning pieces to coat.

Remove each chicken breast, and dredge in crushed cereal. Place on a
lightly greased baking sheet.
Bake at 375 degrees for 30 minutes or until done. Remove from oven; top
each breast evenly with ham and cheese slices. Bake 5 more minutes or
until cheese melts.
This recipe yields 4 servings
Source:
- - - - - - - - - - - - - - - - - - -

contest
Nutr. Assoc. : 0 0 0 0 0
Easy Chut-Nut Ball
Recipe By :Joan Hallmark; Brownsboro, TX


-------- ------------ --------------------------------
1 jar hot mango chutney - (9 oz)
1/2 teaspoon curry powder
2/3 cup sliced blanched almonds
Assorted crackers
Stir together first 4 ingredients until blended. Shape into a ball, and
chill 30 minutes.
Roll in almonds. Serve with crackers.
Comments: For testing purposes only, we used Major Grey's Hot Mango
Chutney.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Easy Herbed Focaccia
Recipe By :n/a

-------- ------------ --------------------------------
1/4 cup olive oil -- divided
All-purpose flour
2 tablespoons butter or margarine -- softened
1/4 cup fresh rosemary -- divided
1/2 teaspoon kosher salt -- (optional)
Brush a 15- by 10-inch jellyroll pan with 1 tablespoon olive oil; set
aside.
Turn bread dough out onto a lightly floured surface, and knead 3 to 4
times or until smooth. Stir together butter, 3 tablespoons rosemary, and
Parmesan cheese; gradually knead mixture into bread dough until dough is
smooth and elastic, adding additional flour, if necessary.
Press dough evenly into prepared pan. Using fingertips, press small
indentations in top of dough; sprinkle with garlic and remaining 1
tablespoon rosemary. Drizzle with remaining 3 tablespoons olive oil;
sprinkle with kosher salt, if desired, and pepper. Cover and let rise in
a warm place (85 degrees), free from drafts, 1 hour or until doubled in
bulk.
Bake at 400 degrees for 20 to 25 minutes or until golden brown. Cut into
squares.
Comments: You may substitute 1 tablespoon dried rosemary for 1/4 cup
fresh. Divide into 3/4 and 1/4 tablespoon to follow recipe.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Easy Meat Loaf
Recipe By :n/a
Meatloaf

-------- ------------ --------------------------------
2 cans tomato sauce - (8 oz ea) -- divided
2 white bread slices -- torn small pieces
1 large egg
1/2 teaspoon salt
1 envelope dry onion soup mix - (1 oz)
3 pounds ground chuck
Combine 1 can tomato sauce, white bread, and next 5 ingredients. Let
stand 10 minutes or until bread is softened.
Combine beef and tomato mixture; shape into 2 loaves. Place on a lightly
greased rack in a broiler pan.
Bake at 350 degrees for 1 hour and 15 minutes. Top with remaining can
tomato sauce, and bake 5 more minutes.
Serve 1 loaf immediately, and cool remaining loaf. Freeze cooled loaf up
to 1 month; to reheat, thaw in refrigerator overnight, and bake at 350
degrees for 45 minutes.
This recipe yields 2 loaves.
Source:
Yield:
"2 loaves"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 36 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 36
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Easy Scalloped Potatoes And Chops
Recipe By :Percy Thompson III; Norristown, PA


-------- ------------ --------------------------------
4 bone-in pork loin or rib chops 1/2" thick
1/2 teaspoon salt
1 package scalloped potatoes - (5 oz)
Sprinkle pork with salt and pepper. Cook pork chops in a lightly greased
large nonstick skillet over medium-high heat 3 minutes on each side or
until browned. Remove pork chops from skillet, and set aside.
Prepare scalloped potatoes (do not cook) in skillet according to package

directions for the stove top. Stir in diced pimiento, and bring to a
boil, stirring occasionally.
Top with pork chops. Cover, reduce heat, and simmer 20 minutes. Uncover
and cook 5 more minutes or until potatoes are tender.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
Easy Tropical Bananas
Recipe By :n/a

-------- ------------ --------------------------------
1 1/2 cups angel food cake cubes
1 tablespoon light butter
2 tablespoons dark brown sugar
2 cups pineapple juice
3 tablespoons dark rum
2 bananas -- each cut 8 pieces
6 macadamia nuts -- toasted, chopped
Nonfat vanilla frozen yogurt -- (optional)
Bake cake cubes in an 11- by 7-inch pan at 350 degrees for 5 minutes or
until lightly toasted. Set aside.
Melt butter in a large nonstick skillet over medium-high heat; add sugar,
and cook, stirring often, 5 minutes. Stir in juice and rum; cook 3
minutes. Stir in vanilla and cinnamon. Add banana, and cook 3 minutes.
Arrange cake on individual plates. Spoon banana mixture over cake;

drizzle with any remaining sauce, and sprinkle with nuts. Serve warm with
frozen yogurt, if desired.
Per serving: Calories 533 (16% from fat); Fat 9.5g (sat 3g; mono 4.4g;
poly 0.3g); Protein 5.1g; Carb 99.4g; Fiber 3.3g; Chol 10mg; Iron
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Egg Nog
Recipe By :Val Bates; Atlanta, GA


-------- ------------ --------------------------------
3/4 cup sugar
2 cups milk
1 cup brandy
1/4 cup rum
=== GARNISHES ===
Whipped cream
Grated fresh nutmeg
Stir together egg and sugar in a large saucepan; gradually stir in milk.
Cook over medium heat, stirring constantly, 18 to 20 minutes or until
mixture thickens and coats a metal spoon. Remove from heat; stir in
brandy, rum, and vanilla. Cover and chill 8 hours.
Beat whipping cream at high speed with an electric mixer until soft peaks
form; fold into chilled egg mixture. Garnish, if desired.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Eggplant Italian Style
Recipe By :Samuel Balsano; Gamaiel, AR


-------- ------------ --------------------------------
1 large eggplant
1 1/2 cups Italian-seasoned breadcrumbs
Olive oil
1/4 cup grated Parmesan or Romano cheese
Cut eggplant crosswise into 1/8-inch-thick slices. Dip eggplant slices in

egg, and dredge in breadcrumbs.
Pour oil to a depth of 1/8 inch in a heavy skillet. Fry eggplant in hot
oil, in batches, 1 to 2 minutes on each side or until golden. Drain on
paper towels, and keep warm.
Arrange eggplant on a serving dish; sprinkle evenly with cheese, and serve
immediately.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat;
Nutr. Assoc. : 0 0 0 0 0
Eggplant Parmesan
Recipe By :Joanne Gibbs; High Point, NC


-------- ------------ --------------------------------
3 large eggs
3 tablespoons water
1 large eggplant -- peeled, and
cut into 1/2"-thick slices
3 tablespoons olive oil
1/4 cup grated Parmesan cheese -- divided
1 package shredded mozzarella cheese - (8 oz) -- divided
3 cups Pasta Sauce -- (see recipe)
Whisk together eggs and 3 tablespoons water until blended. Combine
breadcrumbs and 2 tablespoons Parmesan cheese. Dip eggplant slices into
egg mixture; dredge in breadcrumb mixture.
Cook eggplant, in 3 batches, in 1 tablespoon hot oil (per batch) in a

large skillet over medium heat 4 minutes on each side or until tender.
Arrange one-third of eggplant in a single layer in a lightly greased 11-

by 7-inch baking dish. Sprinkle with 1 tablespoon Parmesan cheese and 1/2
cup mozzarella cheese. Repeat layers twice. Spoon 3 cups Pasta Sauce
over top.
Bake, covered, at 375 degrees for 35 minutes. Uncover and sprinkle with
remaining 1 tablespoon Parmesan cheese and 1/2 cup mozzarella cheese.
Bake 10 more minutes or until cheese melts.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Elegant Nut Cream Cr�pes With Blueberry-Amaretto Sauce
Recipe By :Mary Lynn and Lee Tucker

Categories : Breakfast Pancakes

-------- ------------ --------------------------------
1/2 cup whole wheat flour
2 tablespoons sugar
1 cup skim milk
1 tablespoon safflower oil
1 1/2 cups low-fat cottage cheese
1/4 cup sugar
1/3 cup coarsely chopped almonds
Sifted powdered sugar -- (optional)
=== BLUEBERRY-AMARETTO SAUCE ===
1/3 cup water
1 tablespoon almond liqueur
2 teaspoons cornstarch
Beat first 6 ingredients at medium speed with an electric mixer until

smooth. Cover and chill 1 hour.
Coat bottom of a 6-inch cr�pe pan or nonstick heavy skillet with cooking
spray; place over medium heat until hot.
Pour 2 tablespoons batter into pan; quickly tilt pan in all directions so
batter covers bottom of pan. Cook 30 seconds or until cr�pe can be shaken
loose. Turn and cook about 30 seconds. Place cr�pe on a dish towel to
cool. Repeat with remaining batter.
Process cottage cheese, vanilla, and 1/4 cup sugar in a food processor or
blender until smooth, stopping to scrape down sides; fold in almonds.
Spoon 1 1/2 tablespoons cottage cheese mixture down unbrowned side of each
cr�pe. Roll up cr�pe, jellyroll fashion, and place 2 cr�pes, seam-side
down, on each individual plate. Drizzle with Blueberry-Amaretto Sauce;
sprinkle with powdered sugar, if desired.
For Blueberry-Amaretto Sauce: Whisk together first 3 ingredients in a

small nonaluminum saucepan until smooth; add blueberries, and cook over
medium heat, stirring constantly, 7 minutes or until thickened. Remove
from heat; stir in lemon juice. Cool. (Makes 1 cup)
Per serving: Calories 243; Fat 5.7g; Cholesterol 4mg; Sodium 213mg.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
NOTES : Mary Lynn and Lee Tucker are the owners of The Manor at Taylor's
Store Bed and Breakfast Country Inn near Smith Mountain Lake, VA
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Extra-Easy Lasagna
Recipe By :Phyllis Hodges; Anderson, SC

-------- ------------ --------------------------------
4 cups tomato-basil pasta sauce
6 uncooked lasagna noodles
1 container ricotta cheese - (15 oz)
2 1/2 cups shredded mozzarella cheese - (10 oz)
1/4 cup hot water
Cook beef in a large skillet over medium heat, stirring until it crumbles
and is no longer pink; drain. Stir in pasta sauce.
Spread one-third of meat sauce in a lightly greased 11- by 7-inch baking

dish; layer with 3 noodles and half each of ricotta cheese and mozzarella
cheese. (The ricotta cheese layers will be thin.) Repeat procedure;
spread remaining one-third of meat sauce over mozzarella cheese.
Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover
baking dish with 2 layers of heavy-duty aluminum foil. Bake at 375
degrees for 45 minutes; uncover and bake 10 more minutes. Let stand 10
minutes before serving.
Comments: For testing purposes only, we used Classico Tomato & Basil
pasta sauce.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Faidley's Crab Cakes
Recipe By :n/a
Categories : Seafood Shellfish

-------- ------------ --------------------------------
1/2 cup mayonnaise
1 pound fresh lump crabmeat -- drained
1 cup crushed saltines - (abt 20 crackers)
1 quart vegetable oil
Tartar sauce -- (optional)
Stir together first 5 ingredients; fold in crabmeat and saltines. Let

stand 3 minutes.
Shape mixture into 8 patties. Place on a wax paper-lined baking sheet;

cover and chill 1 hour.
Fry crab cakes, in batches, in hot oil in a large skillet over medium-high
heat 3 to 4 minutes on each side or until golden. Drain on paper towels.
Serve with tartar sauce, if desired.
Comments: If you prefer a spicier crab cake, you may add finely chopped
bell pepper, onion, and Old Bay seasoning to taste.
To saut� crab cakes, cook in 3 tablespoons butter or oil in a large

nonstick skillet 3 to 4 minutes on each side or until golden.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Fajita Fried Chicken With Queso Rice
Recipe By :n/a
Poultry

-------- ------------ --------------------------------
1 envelope fajita seasoning mix - (1.4 oz)
1 jar mild salsa con queso - (15.5 oz)
Combine flour and fajita seasoning mix; dredge chicken in mixture. Fry
chicken in hot oil in a large skillet over medium-high heat 4 minutes on
each side or until done. Remove from skillet; keep warm.
Prepare rice according to package directions. Heat salsa con queso over
medium heat until hot; stir into rice. Serve with chicken.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Fajita Macaroni And Cheese
Recipe By :n/a

-------- ------------ --------------------------------
1 1/2 pounds ground beef
16 ounces elbow macaroni -- cooked, drained
1/2 cup sliced green onions -- divided
1 envelope fajita seasoning mix - (1.4 oz)
2 jars salsa con queso - (15.5 oz ea)
1/2 package taco shells - (4.5-oz pkg) -- crushed
Brown ground beef in a large skillet, stirring until it crumbles; drain.

Stir in macaroni, 1/4 cup green onions, seasoning mix, and salsa con
queso; pour into a lightly greased 13- by 9-inch baking dish. Sprinkle
with crushed taco shells.
Bake at 350 degrees for 30 minutes or until thoroughly heated. Sprinkle

with remaining 1/4 cup green onions.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Fennel-And-Apple Salad
Recipe By :Marcus Marshall; Alpharetta, GA


-------- ------------ --------------------------------
1 fennel bulb
1 Granny Smith apple -- thinly sliced
1/8 teaspoon salt
10 juniper berries -- (optional), crushed,
and finely chopped
Fresh fennel fronds -- for garnish
Trim base from fennel bulb; cut bulb in half, and thinly slice, reserving
fennel fronds for garnish, if desired. Stir together fennel, apple, and
next 5 ingredients. Stir in cheese and, if desired, juniper berries.
Cover and chill 1 hour. Garnish, if desired.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Fiery Buffalo Wings
Recipe By :n/a

-------- ------------ --------------------------------
24 chicken wings - (abt 4 lbs)
Vegetable oil
2/3 cup hot sauce
1 package roasted garlic dressing mix - (0.92 oz)
Cut off and discard wingtips; cut wings in half at joint. Place chicken
in a large heavy-duty zip-top plastic bag; sprinkle with garlic powder,
and shake.
Fry chicken 5 minutes; drain on paper towels, and cool slightly. Place in
a large heavy-duty zip-top plastic bag; add hot sauce, and shake to coat.
Stir together sour cream, butter, and dressing mix. Serve with chicken.
Comments: For Spicy Buffalo Wings, prepare wings according to directions

using 1/3 cup hot sauce and 1/3 cup water.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Fiesta Chicken Taco Cups
Recipe By :n/a

-------- ------------ --------------------------------
1 package soft taco dinner - (16.3 oz)
1 medium red or green bell pepper -- chopped
4 skinned boned chicken breast halves -- diced
1/4 cup water
2 tablespoons lime juice
=== CONDIMENTS ===
Shredded lettuce
Shredded cheese
Sour cream
Chopped tomato
Remove tortillas, taco sauce, hot sauce, and taco seasoning mix from
dinner kit.
Press or fold tortillas to fit into muffin cups coated with vegetable
cooking spray, forming bowls; coat bowls with cooking spray.
Bake at 375 degrees for 6 to 8 minutes or until golden brown.
Saut� chopped bell pepper and onion in hot oil in a large skillet 5
minutes or until tender. Stir in chicken, taco sauce, hot sauce, taco
seasoning mix, 1/4 cup water, and lime juice; cook over medium heat 10
minutes.
Spoon evenly into tortilla cups, and top with desired condiments. Serve
immediately.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Fish With Roasted Pepper Aioli
Recipe By :n/a
Categories : Fish (Ocean) Main Dish
Seafood

-------- ------------ --------------------------------
1 cup round buttery cracker crumbs -- (38 crackers)
1 teaspoon freshly-ground black pepper -- divided
1 cup mayonnaise
4 orange roughy fillets - (4 to 6 oz ea)
1 jar roasted red bell peppers - (7 oz) -- undrained
Stir together cracker crumbs, Parmesan cheese, and 1/2 teaspoon pepper.
Combine remaining 1/2 teaspoon pepper, mayonnaise, and garlic.
Reserve 1/2 cup mayonnaise mixture, and spread remaining mixture evenly
over fish fillets. Dredge fish in crumb mixture, and place in a shallow
pan.
Bake at 400 degrees for 15 to 20 minutes or until fish flakes easily with
a fork.
Process reserved 1/2 cup mayonnaise mixture and bell peppers in a blender
or food processor until smooth, stopping to scrape down sides. Serve over
fish.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Florentine Beef Skillet Dinner
Recipe By :n/a

-------- ------------ --------------------------------
1 pound ground beef
1 can diced tomatoes with basil, garlic,
and oregano - (14 1/2 oz) -- undrained
1 can whole leaf spinach - (13 1/2 oz) -- drained
1 cup elbow macaroni -- cooked
1/2 teaspoon garlic salt
Brown beef and onion in a large nonstick skillet, stirring until meat
crumbles. Drain and return mixture to skillet.
Stir in tomatoes and next 4 ingredients; cook until heated. Sprinkle with
cheese.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Flying Brooms
Recipe By :n/a
Halloween

-------- ------------ --------------------------------
1/8 teaspoon salt
8 pretzel rods - (8 1/2" long) -- halved
2 chocolate candy coating squares -- (2 oz ea), melted
1 tube red or orange decorating frosting -- (4.25 oz)
Beat butter at medium speed with an electric mixer until creamy.

Gradually add brown sugar, beating until blended. Add flour and salt,
beating until blended. Stir in vanilla. Shape dough into 16 (1 1/4-inch)
balls.
Place pretzels rods on ungreased baking sheets. Press a ball of dough

onto cut end of each pretzel. Press dough firmly with a fork to resemble
broom bristles.
Bake at 350 degrees for 10 to 12 minutes. Cool on baking sheets on wire

racks 2 minutes; remove to wire racks to cool completely.
Place brooms on wax paper. Spoon melted candy coating over pretzel and
cookie where they join; let stand until firm. Decorate as desired with
colored frosting.
This recipe yields 16 cookies.
Source:
Yield:
"16 cookies"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Focaccia Deli Sandwich
Recipe By :n/a

-------- ------------ --------------------------------
1 recipe Easy Herbed Focaccia -- (see recipe)
1/4 cup mayonnaise
1/2 pound thinly-sliced salami
1/2 pound thinly-sliced cooked ham
2 packages finely shredded Mozzarella cheese -- (8 oz ea)
1/2 cup pepperoncini slices - (12 to 15 peppers)
1/2 cup chopped pimiento-stuffed olives
1/2 cup chopped ripe olives
=== GARNISHES ===
1 Whole pimiento-stuffed olives
Cut Easy Herbed Focaccia crosswise in half using a serrated knife; cut
each portion lengthwise in half. SPREAD mayonnaise over cut sides of top
halves, and spread Dijon mustard over cut sides of bottom halves.
Layer bottom halves with salami and next 5 ingredients; add top halves.
Wrap sandwiches in Reynolds Wrap Everyday Heavy Duty Aluminum Foil, and
seal. Place in a 15- by 10-inch jellyroll pan.
Bake at 350 degrees for 35 minutes or until thoroughly heated. Cut into 8
squares, and serve immediately. Garnish, if desired.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Four-Layer Cheese Loaf
Recipe By :Traci Storch; Hoover, AL


-------- ------------ --------------------------------
1 package frozen chopped spinach - (10 oz) -- thawed, drained
2 blocks sharp Cheddar cheese - (8 oz ea) -- shredded
1/2 cup mayonnaise
2 packages cream cheese - (8 oz) -- softened, divided
1/4 teaspoon salt
1/4 cup chutney
Toasted chopped pecans -- for garnish
Line a 9- by 5-inch loafpan with heavy-duty plastic wrap. Press spinach

between layers of paper towels to remove excess moisture; set aside.
Stir together Cheddar cheese, pecans, and mayonnaise; spread half of

mixture evenly into prepared pan. Stir together spinach, 1 package cream
cheese, salt, and pepper; spread evenly over Cheddar cheese layer.
Stir together remaining package cream cheese, chutney, and nutmeg; spread
evenly over spinach layer. Top with remaining Cheddar cheese mixture.
Cover and freeze up to 1 month.
Thaw in refrigerator overnight. Garnish, if desired, and serve with

assorted crackers.
Comments: To make two loaves, use two (7- by 3-inch) loafpans. Mix
ingredients as directed; divide mixtures in half, and follow layering
procedure for each loaf.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Fresh Pesto Pasta Salad
Recipe By :n/a

-------- ------------ --------------------------------
1 package small shell pasta - (16 oz)
1/3 cup red wine vinegar
1 tablespoon sugar
1 teaspoon seasoned pepper
1/2 teaspoon salt
1 teaspoon Dijon mustard
3/4 cup olive oil
1 cup chopped fresh basil
1/2 cup toasted pine nuts
=== GARNISHES ===
Gourmet mixed baby salad greens
Grape tomatoes
Yellow pear-shaped tomatoes - (small)
Prepare pasta according to package directions; drain.
Whisk together vinegar and next 5 ingredients. Gradually whisk in olive

oil.
Add vinaigrette to pasta. Add basil, cheese, and pine nuts; toss to
combine. Garnish, if desired.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Fresh Preserved Lemons
Recipe By :n/a
Categories : Condiments

-------- ------------ --------------------------------
4 medium lemons
5 tablespoons fine-grain sea salt -- divided
1/2 cup fresh lemon juice - (abt 3 lemons)
Cut lemons lengthwise into quarters from the top to within 1/2 inch of
bottom, without separating quarters.
Sprinkle 1 tablespoon of salt into a clean 1-quart jar; pack lemons into
jar. Cover with lid, and shake; freeze 8 hours.
Sprinkle lemons with remaining 4 tablespoons salt; cover with lid, and
shake to coat. Remove lid, and press lemons to release juices. Add 1/2
cup lemon juice to cover lemons. Cover with lid; refrigerate 6 days,
shaking jar each day. Store in refrigerator up to 6 months.
This recipe yields 4 lemons.
Comments: You can layer on the flavor by adding fresh mint sprigs, bay
leaves, cinnamon sticks, or peppercorns to the jar. Preserved lemons may
have a white film; rinse under cold water prior to using. The quarters
can be used with or without pulp. Lemons will darken during storage.
Source:
Yield:
"4 lemons"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Fried Apples With Brown Sugar And Bacon
Recipe By :n/a
Categories : Fruit

-------- ------------ --------------------------------
4 Granny Smith apples -- cut into wedges
3 bacon sliced -- cooked, crumbled
Melt butter in a large skillet over medium heat. Add apples; cook 10
minutes, stirring often. Stir in brown sugar. Remove from heat.
Sprinkle with bacon. Serve warm.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Fried Calamari
Recipe By :n/a
Categories : Seafood

-------- ------------ --------------------------------
2 1/2 pounds cleaned calamari tubes and tentacles -- rinsed
3/4 teaspoon salt
1 1/2 teaspoons dried oregano
1 1/2 teaspoons paprika
Vegetable oil
Cut calamari tubes into 1/4-inch-thick rings. Soak calamari in cold water
30 minutes; drain. Pat dry with paper towels.
Pour oil to a depth of 6 inches into a Dutch oven. Heat to 400 degrees.
Combine flour and next 4 ingredients. Dredge calamari in flour mixture.

Fry calamari, in batches, 1 minute, allowing oil to reach 400 degrees
before cooking next batch. Drain on paper towels. Serve immediately.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Fried Chicken Fingers With Come Back Sauce
Recipe By :n/a
Poultry

-------- ------------ --------------------------------
2 cups milk
1 teaspoon salt
1/2 teaspoon lemon pepper
1/2 teaspoon freshly-ground black black pepper
Vegetable oil
Gourmet salad greens -- for garnish
Come Back Sauce -- (see recipe)
Cut each breast half into 4 strips. Combine strips, milk, and next 3
ingredients in a shallow dish or heavy-duty zip-top plastic bag. Cover or
seal, and chill 4 hours.
Remove chicken, discarding marinade; dredge in flour.
Pour oil to depth of 2 inches into a large Dutch oven; heat to 350
degrees. Fry chicken, in batches, 5 to 6 minutes or until golden. Drain
on paper towels. Garnish, if desired. Serve with Come Back Sauce.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Fried Rice
Recipe By :Henry Guo; Atlanta, GA

Categories : Rice/Grains Side Dish

-------- ------------ --------------------------------
1/4 cup vegetable oil -- divided
2 large eggs
1 cup diced cooked ham
1/2 large red bell pepper -- diced
1/2 large sweet onion -- diced
1/2 cup frozen sweet green peas -- thawed
3 cups cooked rice
1/4 cup soy sauce
1 teaspoon chili-garlic sauce
Heat 1 tablespoon oil in a skillet or wok at medium-high heat 2 minutes.

Add eggs; cook 1 minute on each side. Remove from skillet; chop and set
aside.
Heat remaining 3 tablespoons oil in skillet or wok; add ham, and stir-fry
1 to 2 minutes or until golden. Add bell pepper and onion; stir-fry 5
minutes. Add peas and next 3 ingredients; stir-fry 3 to 4 minutes or
until thoroughly heated.
Stir in reserved egg, and sprinkle with green onions.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Frogmore Stew
Recipe By :n/a
Categories : Main Dish Sausage
Seafood Shellfish

-------- ------------ --------------------------------
5 quarts water
1/4 cup Old Bay seasoning
4 pounds small red potatoes
2 pounds kielbasa or hot smoked link sausage -- cut 1 1/2" slices
6 ears fresh corn -- halved
4 pounds unpeeled large fresh shrimp
Additional Old Bay seasoning
Cocktail sauce
Melted butter
Bring 5 quarts water and 1/4 cup Old Bay seasoning to a boil in a large
stockpot. Add potatoes; return to a boil, and cook 10 minutes. Add
sausage and corn; return to a boil. Cook 10 minutes or until potatoes are
tender.
Remove potatoes, corn, and sausage with a slotted spoon. Add shrimp to
stockpot; cook 3 to 5 minutes or until shrimp turn pink. Remove shrimp
with a slotted spoon. Serve with additional Old Bay seasoning, cocktail
sauce, and butter.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Fruit Punch
Recipe By :Ernestine M. Williams


-------- ------------ --------------------------------
1 cup fresh mint leaves - (loosely packed)
2 cups hot water
2 1/2 cups sugar
2 cups water
1 1/2 cups lemon juice
1/2 cup lime juice
1 pint fresh strawberries -- quartered
2 cans pineapple juice - (46 oz ea) -- chilled
3 cups orange juice -- chilled
1 bottle ginger ale - (1 liter)
Stir together mint and 2 cups hot water; let stand 25 to 30 minutes.
Pour through a wire-mesh strainer into a 2-quart container, discarding

mint. Stir in sugar and next 3 ingredients. Chill 8 hours.
Pour mixture into a large punch bowl. Stir in strawberries and remaining
ingredients just before serving. Serve over ice.
Comments: For additional mint flavor, freeze chopped mint leaves with
water in ice-cube trays to make flavored cubes.
Source:
Yield:
"7 quarts"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Fruit Salsa With Cinnamon Crisps
Recipe By :Susan K. Wright; Ithaca, NY


-------- ------------ --------------------------------
1 pint fresh strawberries -- chopped
1 large banana -- chopped
1 Red Delicious apple -- chopped
1 kiwifruit -- peeled, chopped
1/4 cup sugar
1 1/4 teaspoons ground cinnamon -- divided
4 flour tortillas - (7 1/2" dia)
2 tablespoons sugar
Combine first 4 ingredients. Stir together lemon juice, 1/4 cup sugar,
nutmeg, and 1/2 teaspoon cinnamon; toss with fruit. Chill.
Cut each tortilla into eighths. Arrange pieces on baking sheets. Lightly
coat with cooking spray. Combine remaining 3/4 teaspoon cinnamon and 2
tablespoons sugar. Sprinkle over tortilla chips.
Bake at 350 degrees for 6 to 8 minutes or until lightly browned. Serve

with fruit salsa.
Per serving: Calories 310 (11% from fat); Fat 3.8g (sat 0.8g, mono 1.5g,
poly 0.7g); Protein 5.6g; Carb 67g; Fiber 4g; Chol 0mg; Iron 1.6mg;
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Fruit-J�cama Salad
Recipe By :R. Murphy; Dallas, TX


-------- ------------ --------------------------------
1 cup red seedless grapes
1 cup green seedless grapes
1 cup cubed cantaloupe
1 cup cubed fresh pineapple
1 can mandarin oranges - (11 oz) -- drained
1 nectarine -- cut 1/2" pieces
1/2 cup halved strawberries
1/2 cup thin j�cama strips
1 container orange low-fat yogurt - (8 oz)
1 tablespoon chopped fresh basil
Fresh basil sprig -- for garnish
Combine first 9 ingredients. Chill 1 hour.
Stir together yogurt and chopped basil. Spoon over fruit mixture, and
garnish, if desired.
Comments: Leftover j�cama can be substituted for water chestnuts in

stir-fries.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Fruity Baked Chicken
Recipe By :Mary Jeffreys; Raleigh, NC

Poultry

-------- ------------ --------------------------------
2 packages long-grain and wild rice mix -- (6.2 oz ea)
1/2 teaspoon pepper
1 package chopped mixed dried fruit - (6 oz)
1/2 cup frozen orange juice concentrate -- thawed
2 tablespoons grated fresh ginger
1 teaspoon chili-garlic paste
2 teaspoons cornstarch
1/4 cup water
Prepare rice mix according to package directions, omitting seasoning

packets; add 1 teaspoon salt. Set aside.
Combine flour, pepper, paprika, and remaining 1 teaspoon salt in a large

bowl. Dredge chicken in flour mixture. Cook chicken in hot oil in a
skillet over medium heat about 2 minutes on each side. Remove from
skillet; set aside.
Add onion to skillet; saut� over medium-high heat, stirring often, 5

minutes. Stir in fruit and next 4 ingredients; bring to a boil. Combine
cornstarch and 1/4 cup water. Stir into fruit mixture; cook 1 minute.
Spoon rice into a lightly greased 13- by 9-inch baking dish. Place
chicken over rice. Spoon fruit mixture over chicken. Bake, covered, at
350 degrees for 30 minutes.
Comments: For testing purposes only, we used Mariani Harvest Medley for
dried fruit.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Fudge Pie
Recipe By :Betsy Shroat; Hartford, CT

-------- ------------ --------------------------------
3 large eggs
1 1/2 cups sugar
3/4 cup chopped pecans -- toasted, divided
=== TOPPINGS ===
Vanilla ice cream
Chocolate syrup
Cook butter and chocolate in a small saucepan over low heat, stirring
often until melted.
Beat eggs at medium speed with an electric mixer 5 minutes. Gradually add
sugar, beating until blended. Gradually add chocolate mixture, flour, and
vanilla, beating until blended. Stir in 1/2 cup pecans.
Pour mixture into a lightly greased 9-inch pieplate. Bake at 350 degrees
for 35 to 40 minutes or until center is firm. Cool.
Top each serving with vanilla ice cream and chocolate syrup; sprinkle with
remaining chopped pecans.
Source:
Yield:
"1 pie"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Fudgy Chocolate Malt-Peppermint Pie
Recipe By :Carol Gillespie; Chambersburg, PA


-------- ------------ --------------------------------
1 semisweet chocolate square - (1 oz)
1 cup sugar
2 large eggs
1/4 cup chocolate malt mix
1/4 teaspoon salt
1 cup coarsely chopped pecans
1 pint peppermint ice cream -- softened
1/4 cup crushed peppermint candy
Melt first 3 ingredients in a heavy saucepan over low heat, stirring

occasionally until smooth. Remove from heat; cool.
Beat chocolate mixture and sugar at medium speed with an electric mixer
until blended. Add eggs and vanilla, beating until smooth. Add flour and
next 3 ingredients, beating until blended. Stir in pecans.
Pour into a lightly greased 9-inch pieplate. Bake at 325 degrees for 40
minutes. Remove from oven; cool completely on wire rack.
Press down center of crust gently. Spread ice cream over crust. Cover
and freeze 8 hours. Beat whipping cream and powdered sugar at medium
speed with electric mixer until soft peaks form. Spread over ice cream.
Sprinkle with crushed candy.
Comments: For testing purposes only, we used Ovaltine Chocolate Malt mix.
Source:
Yield:
"1 pie"
- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Full-Of-Veggies Chili
Recipe By :Pam Echeverria; Tucson, AZ

Categories : Chili Vegetables

-------- ------------ --------------------------------
1 large green bell pepper -- diced
1 package ground beef substitute - (12 oz)
1 large zucchini -- diced
1 can whole kernel corn - (11 oz) -- undrained
2 cans no-salt-added tomato sauce - (15 oz ea)
2 cans diced tomato and green chiles - (10 oz ea) -- undrained
1 teaspoon sugar
1 envelope Texas-style chili seasoning mix -- (1 3/4 oz)
Saut� first 3 ingredients in hot oil in a large stockpot over medium-high

heat 5 minutes or until tender. Stir in beef substitute and remaining
ingredients. Bring to a boil; reduce heat. Simmer, uncovered, stirring
often, 20 minutes.
Per cup: Calories 128 (14% from fat); Fat 2g (sat 0.4g, mono 0.6g, poly
1g); Protein 16g; Carb 19g; Fiber 3g; Chol 0mg; Iron 1.6mg; Sodium
547mg; Calc 44mg.
Comments: Chili may be frozen up to 3 months, if desired.
Source:
Yield:
"4 quarts"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Game-Day Chili
Recipe By :Courtney Bush; Austin, TX

Categories : Chili Main Dish
-------- ------------ --------------------------------
3 garlic cloves -- minced (3 to 4)
2 cans pinto beans - (15 oz ea) -- rinsed, drained
3 cans tomato sauce - (8 oz ea)
1 bottle dark beer - (12 oz)
1 can beef broth - (14 1/2 oz)
1 can chopped green chiles - (4 1/2 oz)
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground red pepper -- (1 to 2)
1 teaspoon paprika
Pickled jalape�o pepper slices -- for garnish
Cook first 3 ingredients in a Dutch oven over medium heat, stirring until
meat crumbles and is no longer pink. Drain well.
Combine meat mixture, beans, and next 11 ingredients in Dutch oven; bring
to a boil. Reduce heat, and simmer 3 hours or until thickened. Garnish,
if desired.
Comments: For testing purposes only, we used Sierra Nevada Pale Ale.
Source:
Yield:
"13 cups"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 23 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 24 1/2
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Garden Sangr�a
Recipe By :n/a

-------- ------------ --------------------------------
1 gallon dry white wine
2 cups brandy
1 cup orange liqueur
4 oranges -- sliced
1 bunch fresh mint leaves
1 bottle club soda - (1 liter) -- chilled
= (ginger ale may be substituted )
1 quart strawberries -- whole
2 lemons -- thinly sliced
2 limes -- thinly sliced
=== GARNISHES ===
Fresh mint sprigs
Strawberries
Red seedless grapes
Orange and lime wedges
Combine first 5 ingredients in a large container; cover and chill 8 hours.
Add club soda and next 3 ingredients just before serving; serve sangr�a
over ice, if desired. Garnish, if desired.
This recipe yields 1 1/2 gallons.
Source:
Yield:
"1 1/2 gallons"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Garlic Broccoli
Recipe By :n/a

-------- ------------ --------------------------------
1 1/2 pounds fresh broccoli
1 1/2 teaspoons dark sesame oil
1 1/2 teaspoons vegetable oil
1/4 cup reduced-sodium soy sauce
1 tablespoon sugar
1 tablespoon water
Remove and discard broccoli leaves and tough ends of stalks; cut broccoli
into spears. Arrange broccoli in a steamer basket over boiling water.
Cover and steam 5 minutes or until crisp-tender. Remove from heat; keep
warm.
Heat sesame and vegetable oils in a small saucepan until hot but not
smoking; remove from heat. Add crushed red pepper, and let stand 10
minutes.
Add garlic and next 4 ingredients, stirring to dissolve sugar. Toss

broccoli spears gently with oil mixture just before serving. Serve hot or
cold.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Garlic Green Beans
Recipe By :n/a

-------- ------------ --------------------------------
2 pounds fresh green beans -- trimmed
1 cup boiling water
1 teaspoon salt
1/4 teaspoon lemon pepper
Place first 3 ingredients in a Dutch oven; cover and cook over medium heat
30 minutes. Drain.
Melt butter in Dutch oven; add garlic and lemon pepper, and saut� mixture
over medium heat 1 to 2 minutes. Add green beans, and saut� 5 minutes.
Sprinkle with parsley.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Garlic Grits
Recipe By :Arlene Cox; Elizabethton, TN


-------- ------------ --------------------------------
4 cups water
1 teaspoon salt
1 cup uncooked quick-cooking grits
16 ounces pasteurized prepared cheese product -- cubed
2 large eggs
1/2 cup milk
1 cup cornflake crumbs
Bring first 4 ingredients to a boil in a Dutch oven; gradually stir in

grits. Return to a boil; cover, reduce heat, and simmer, stirring
occasionally, 5 minutes or until thickened. ADD cheese product and
butter, stirring until melted.
Whisk together eggs and milk; stir into grits mixture. Pour into a
lightly greased 13- by 9-inch baking dish. Sprinkle with crumbs. Bake at
350 degrees for 1 hour or until set.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Garlic Pepper Jelly
Recipe By :Anne Stokes-Krusen; Nashville, TN

Categories : Jams/Jellies

-------- ------------ --------------------------------
2 jars apple jelly - (16 oz)
2 tablespoons dried parsley flakes
1 tablespoon pressed garlic
4 teaspoons white vinegar
Melt apple jelly in a medium saucepan over low heat, stirring often. Stir
in parsley and next 3 ingredients. Pour into jars or freezer containers.
Cool. Cover and freeze up to 6 months. (Jelly will not freeze solid.)
Serve over cream cheese or Brie, or use as a basting sauce for chicken or
pork.
Source:
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0

Garlic-And-Rosemary Shrimp
Recipe By :n/a
Categories : Appetizers Main Dish
Seafood Shellfish

-------- ------------ --------------------------------
1 pound unpeeled medium fresh shrimp
1/4 cup extra virgin olive oil
1 large garlic bulb
2 tablespoons white wine vinegar
3 dried red chile peppers
3 bay leaves
1 teaspoon salt
2 tablespoons chopped fresh rosemary
1 teaspoon dried oregano
=== GARNISHES ===
Lemon slices
Red chile peppers
Peel shrimp, leaving tails on; devein, if desired, and set aside.
Melt butter with oil in a skillet over medium-high heat. Cut garlic bulb
in half crosswise; separate and peel cloves. Add to butter mixture; saut�
2 minutes.
Stir in wine and next 8 ingredients; cook, stirring constantly, 1 minute

or until thoroughly heated. Add shrimp; cook 5 to 6 minutes or just until
shrimp turn pink. Garnish, if desired.
Comments: Use this recipe as either an appetizer or a main dish served

over pasta. If serving over pasta, remove bay leaves.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Georgian Eggplant With Walnuts
Recipe By :Irakli Beridze; Avondale Estates, GA


-------- ------------ --------------------------------
1 eggplant - (to 2) -- cut 24 slices
that are 1/4"-thk each
1 tablespoon salt
1 cup diced walnuts
1 teaspoon curry powder
1 teaspoon ground cloves - (to 2)
1/8 teaspoon salt
3 tablespoons water
1 1/2 tablespoons red wine vinegar
Vegetable oil
Sprinkle eggplant slices evenly with 1 tablespoon salt; let stand 1 hour.
Rinse and pat dry with paper towels.
Saut� onion and garlic in hot olive oil in a saucepan over medium heat 5
minutes or until tender. Stir in walnuts, curry, and ground cloves; cook,
stirring constantly, 1 minute. Remove walnut mixture from heat; stir in
cilantro and next 5 ingredients. Set aside.
Pour vegetable oil to a depth of 2 inches into a Dutch oven; heat to 375
degrees. Fry eggplant, in batches, 3 to 5 minutes or until golden; drain
on paper towels.
Top each eggplant slice with walnut mixture, and fold in half. Lightly
coat each half with walnut mixture.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
German Chocolate Cheesecake
Recipe By :Catherine Rentz; Columbia, SC

Categories : Cheesecake Desserts

-------- ------------ --------------------------------
1 cup chocolate wafer crumbs
2 tablespoons sugar
3/4 cup sugar
1/4 cup cocoa
3 large eggs
1/3 cup evaporated milk
1/3 cup sugar
Stir together first 3 ingredients; press into bottom of a 9-inch

springform pan. Bake at 325 degrees for 10 minutes. Cool.
Beat cream cheese and next 3 ingredients at medium speed with an electric
mixer until blended. Add eggs, 1 at a time, beating just until blended
after each addition. Pour into prepared crust.
Bake at 350 degrees for 35 minutes. Loosen cake from pan; cool. Chill 8
hours.
Stir together evaporated milk and next 4 ingredients in a saucepan. Cook

over medium heat, stirring constantly, 7 minutes. Stir in pecans and
coconut; spread over cheesecake.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Ghosts On A Stick
Recipe By :Martha Wall; Birmingham, AL


-------- ------------ --------------------------------
1/2 cup shortening
1 large egg
1 teaspoon cream of tartar
Wooden craft sticks
1 container ready-to-spread vanilla frosting -- (16 oz)
=== TOPPINGS ===
Colored sugars
Mini-morsels
Candy sprinkles
1 tube black or brown decorating frosting -
(4.25 oz)
Beat butter and shortening at medium speed with an electric mixer until
blended. Add powdered sugar, egg, and vanilla to butter mixture; beat
well. Gradually add flour, cream of tartar, and baking soda, beating
well. Cover and chill dough 1 hour.
Roll dough to 1/4-inch thickness, and cut with a 4-inch ghost-shaped

cutter. Place cookies 2 inches apart on lightly greased baking sheets.
Place a craft stick under each cookie, pressing cookie lightly onto stick.
Bake at 375 degrees for 10 minutes or until cookies are lightly browned.
Cool cookies on baking sheets 5 minutes; remove to wire racks to cool
completely.
Microwave frosting in a 2-quart glass bowl at HIGH 1 minute or until

frosting melts. Spread melted frosting over cookies in batches of 3.
(Frosting hardens quickly.) Decorate rapidly with desired toppings.
Source:
Yield:
"2 dozen"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Ginger Pound Cake With Glazed Cranberry Ambrosia
Recipe By :n/a

-------- ------------ --------------------------------
1 cup sugar
3 large eggs
1 teaspoon salt
1/2 cup milk
2 tablespoons minced fresh ginger
=== GLAZED CRANBERRY AMBROSIA ===
1 cup fresh or frozen cranberries -- thawed
1/4 cup sugar
Beat butter at medium speed with an electric mixer 2 minutes or until

creamy; gradually add sugar, and beat 5 to 7 minutes. Add eggs, 1 at a
time, beating just until yellow disappears.
Combine flour, baking powder, and salt; add to butter mixture alternately
with milk, beginning and ending with flour mixture. Beat at low speed
just until blended after each addition. Stir in ginger and vanilla. Pour
batter into a greased and floured 9- by 5-inch loafpan.
Bake at 325 degrees for 1 hour and 20 minutes or until a long wooden pick
inserted in center comes out clean. Cool in a pan on a wire rack 10
minutes; remove from pan, and cool completely on wire rack. Serve with
Glazed Cranberry Ambrosia.
For Glazed Cranberry Ambrosia: Combine first 3 ingredients in a small

saucepan; cover and cook over medium heat 2 minutes. Uncover and cook,
stirring constantly, 3 more minutes or until cranberry skins pop. Remove
from heat, and stir in orange rind. Cool 15 minutes. Stir in orange
sections, and chill 8 hours. (Makes 2 1/2 cups).
This recipe yields 1 (9-inch) loaf.
Source:
Yield:
"1 loaf"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Ginger-Oatmeal Sorghum Cookies
Recipe By :Elaine S. Carter; Suffolk, VA


-------- ------------ --------------------------------
1 tablespoon baking soda
4 cups quick-cooking oats
1 1/2 cups sugar
1 1/2 teaspoons ground ginger
1 1/2 cups raisins
1 cup butter or margarine -- melted
1 cup sorghum
2 tablespoons hot water
1 tablespoon water - (to 2)
1/2 cup sugar
Combine first 7 ingredients in a large bowl; add butter and next 4

ingredients, stirring until blended.
Shape dough into 36 (2 1/2-inch) balls. Place 2 inches apart on lightly

greased baking sheets; flatten each to 1/4-inch thickness. Brush tops
with 1 to 2 tablespoons water, and sprinkle with sugar.
Bake at 375 degrees for 8 to 10 minutes or until lightly browned.
Source:
Yield:
"3 dozen"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Ginger-Soy Strip Steaks
Recipe By :n/a
Main Dish

-------- ------------ --------------------------------
1/2 cup soy sauce
1 teaspoon pepper
4 beef top loin strip steaks, 1" thick
Stir together first 5 ingredients in a shallow dish. Add strip steaks,

turning to coat. Cover and chill 30 minutes on each side.
Remove strip steaks from marinade, discarding marinade. Grill, covered

with grill lid, over medium-high heat (350 to 400 degrees) 4 minutes on
each side or to desired degree of doneness.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Glazed Fall Vegetables
Recipe By :Karen C. Greenlee; Lawrenceville, GA


-------- ------------ --------------------------------
2 large sweet potatoes
1 large russet potato
1/2 pound baby carrots
1 acorn squash -- peeled, and
cut into cubes
1/4 cup sorghum
1/4 cup water
1/2 teaspoon salt
Cut potatoes in half lengthwise; cut into 1/2-inch-thick slices. Place

potato slices, carrots, and squash in a lightly greased 13- by 9-inch
baking dish. Stir together sugar and next 6 ingredients. Drizzle over
potato mixture, tossing to coat.
Bake, covered, at 425 degrees for 30 minutes. Uncover and gently stir
vegetables. Bake 15 or 20 more minutes or until vegetables are tender.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Glazed Roasted Chicken
Recipe By :William Cottrell; New Orleans, LA

Poultry

-------- ------------ --------------------------------
1/4 cup teriyaki sauce
2 tablespoons frozen orange juice concentrate -- thawed, undiluted
1 1/2 tablespoons dark sesame oil
1 whole chicken - (3 lbs)
Mixed salad greens
Green onion strips
Stir together first 4 ingredients.
Sprinkle chicken evenly with freshly ground pepper. Place in a large

heavy-duty zip-top plastic bag, and pour half of teriyaki mixture over
chicken. Set remaining teriyaki mixture aside. Seal bag, and chill 8
hours, turning chicken, if desired.
Remove chicken from marinade, discarding marinade. Place chicken,

breast-side up, on an aluminum foil-lined 13- by 9-inch pan.
Bake at 450 degrees for 40 to 50 minutes or until a meat thermometer

inserted into thigh registers 180 degrees, shielding with foil after 30
minutes. Brush with reserved teriyaki mixture. Garnish, if desired.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Gloria's Curried Fruit

Categories : Fruit

-------- ------------ --------------------------------
1 can peach halves - (15 1/4 oz) -- well drained
1 can dark sweet cherries - (17 oz) -- well drained
1 can pineapple chunks - (20 oz) -- well drained
1 can pear halves - (15 1/4 oz) -- well drained
1 can mandarin oranges - (15 oz) -- well drained
2 teaspoons curry powder
3 tablespoons butter or margarine -- cut up
Combine fruit in a lightly greased 11- by 7-inch baking dish.
Stir together brown sugar and curry powder; sprinkle over fruit. Drizzle
with lemon juice, and dot with butter.
Bake, covered, at 300 degrees for 1 hour.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Gourmet Green Bean Gratin
Recipe By :n/a

-------- ------------ --------------------------------
2 packages frozen green bean mushroom casserole -- (9 1/2 oz ea)
1 1/2 cups shredded Parmesan cheese - (6 oz)
1 package frozen baby brussels sprouts in
butter sauce - (10 oz), thawed, quartered
1 can quartered artichoke hearts - (14 oz) -- drained
1/2 cup mayonnaise
2 tablespoons sliced almonds
Thaw green bean casserole in microwave at MEDIUM (50% power) 4 to 5

minutes. Stir onions in package into green beans.
Combine 3/4 cup shredded Parmesan cheese, brussels sprouts, and next 4
ingredients. Spread in bottom of a lightly greased 11- by 7-inch baking
dish. Sprinkle with 1/2 cup cheese, and spread green bean casserole on
top. Sprinkle with remaining 1/4 cup cheese and sliced almonds.
Comments: The addition of artichoke hearts and brussels sprouts adds a

little flair to an old-favorite casserole.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Grand Oranges
Recipe By :n/a
Categories : Desserts Fruit

-------- ------------ --------------------------------
1/2 cup sugar
1 jar orange marmalade - (12 oz)
1/4 cup orange liqueur
16 large navel oranges -- peeled, sectioned
Orange rind strips -- for garnish
Cook sugar and orange marmalade in a small saucepan over medium heat
until sugar dissolves; allow mixture to cool slightly.
Stir together sugar mixture, orange liqueur, and orange sections. Cover
and chill 8 hours. Garnish, if desired.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0
Grape Tomatoes With Capers
Recipe By :Patsy Bell Hobson; Liberty, MO


-------- ------------ --------------------------------
3 tablespoons drained small capers
3 tablespoons balsamic vinegar
1/2 teaspoon salt
2 pints grape tomatoes
6 large fresh basil leaves -- shredded
3 tablespoons shredded Parmesan cheese
Bibb lettuce leaves -- (optional)
Stir together first 5 ingredients. Drizzle over tomatoes, tossing to

coat. Let stand at least 15 minutes or up to 1 hour.
Sprinkle with basil and cheese. Serve over lettuce, if desired.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Grapefruit Freeze
Recipe By :n/a

-------- ------------ --------------------------------
1 1/2 cups sugar
1 cup water
1/2 cup mint leaves -- chopped
1 bottle Ruby Red grapefruit juice - (64 oz)
Fresh mint sprig -- for garnish
Bring sugar and 1 cup water to a boil in a saucepan. Add mint; cover and
let stand 5 minutes. Pour through a fine wire-mesh strainer into an 8-cup
container; discard mint. Add grapefruit juice.
Divide mixture into 2 (1-quart) freezer containers; cover and freeze at

least 4 hours. Let stand 30 minutes before serving. Scrape with a
spatula, or process, in batches, in a food processor. Garnish, if desired
Source:
Yield:
"8 cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0
Greek Bloody Mary
Recipe By :n/a

-------- ------------ --------------------------------
1 can vegetable juice cocktail - (48 oz)
2 lemons -- peeled, sectioned
1 1/2 teaspoons Greek seasoning
3/4 cup vodka or citrus-flavored vodka
Process half of all ingredients in blender until blended. Repeat with
remaining ingredients. Serve over ice, if desired.
Source:
Yield:
"7 cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Greek Isles Pizza
Recipe By :n/a
Categories : Pizza

-------- ------------ --------------------------------
1/2 medium eggplant
1 teaspoon salt
1 pizza crust - (12" dia)
2 tablespoons olive oil -- divided
1/4 pound kalamata olives -- pitted, halved
= (or 1/2 cup pitted ripe olives, halved)
1 tablespoon chopped fresh parsley
= (or 1 tspn dried parsley flakes)
1/2 teaspoon dried oregano
2 cups pizza blend shredded cheese - (8 oz)
Fresh oregano sprigs -- for garnish
Peel eggplant, and cut into 1-inch cubes. Sprinkle with salt, and press
gently between paper towels; set aside.
Brush pizza crust with 1 tablespoon olive oil. Arrange tomato slices over
crust. Sprinkle with eggplant, olive halves, and next 4 ingredients.
Drizzle with remaining 1 tablespoon olive oil.
Bake at 400 degrees for 20 minutes. Garnish, if desired.

Comments: You may substitute 1 medium-size green bell pepper, cut into
rings, for eggplant, and omit salt.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Green Beans In Tomato Sauce
Recipe By :n/a

-------- ------------ --------------------------------
1 pound fresh green beans -- trimmed, see * Note
1 large garlic clove -- minced
1 tablespoon sugar
1/2 teaspoon salt - (3/4)
1 tablespoon red wine vinegar
1 tablespoon chopped fresh parsley
* Note: One pound frozen whole green beans may be substituted for fresh
green beans. Cook according to package directions; drain well.
Cook green beans in boiling water to cover 5 to 10 minutes or to desired

degree of doneness; drain and set aside.
Saut� degrees onion and garlic in hot oil in a large skillet over
medium-high heat 5 minutes or until onion is tender. Add tomato sauce and
sugar; cook, stirring often, 5 minutes. Add green beans, salt, pepper,
and vinegar; cook 5 minutes. Sprinkle with parsley, and serve
immediately.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Green Chile-Pimiento Cheese
Recipe By :n/a

-------- ------------ --------------------------------
2 blocks extra sharp Cheddar cheese - (8 oz ea) -- shredded
1 block Monterey Jack cheese with peppers - (8 oz) -- shredded
1 cup mayonnaise
1 can chopped green chiles - (4.5 oz)
1 medium poblano chile pepper -- seeded, minced
1/4 small sweet onion -- minced
Stir together all ingredients in a large bowl.
Comments: Spread 1/2 cup cheese mixture on 6 to 8 whole grain bread

slices; top with bread slices. Trim crusts, and cut sandwiches lengthwise
into thirds. Reserve remaining cheese for other uses.
Source:
Yield:
"6 cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Grilled Asparagus Salad With Orange Vinaigrette
Recipe By :n/a

-------- ------------ --------------------------------
1 1/2 pounds fresh asparagus
1 1/2 tablespoons grated orange rind
1/2 cup olive oil
2 teaspoons Dijon mustard
3/4 teaspoon salt
1 1/2 pounds mixed gourmet salad greens
6 bacon slices -- (optional), cooked
and crumbled
Snap off tough ends of asparagus; place in a shallow dish.
Whisk together grated rind and next 6 ingredients. Pour one-third of

vinaigrette over asparagus; cover and chill 1 hour. Drain. Set aside
remaining vinaigrette.
Grill asparagus, covered with grill lid, over medium-high heat (350 to 400
degrees) 8 to 10 minutes or until crisp-tender; cool.
Combine greens, remaining vinaigrette, and, if desired, bacon; place

evenly on 6 salad plates. Arrange asparagus over salad. Garnish, if
desired.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates

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

Grilled Chicken And Vegetables
Recipe By :Robin Ball; Saluda, SC

Poultry Vegetables

-------- ------------ --------------------------------
2 zucchini
2 yellow squash
2 red bell peppers
2 large sweet onions
1 bottle light Italian dressing - (8 oz)
1 bottle sweet-and-sour dressing - (8 oz)
1/2 cup dry white wine or chicken broth
1/4 cup soy sauce
Cut zucchini and yellow squash into 1/4-inch-thick slices; cut bell
peppers into 2-inch pieces, and cut onions into small wedges.
Combine Italian dressing and next 3 ingredients; reserve 1/2 cup mixture
to use later in the week. Chill.
Place chicken in a shallow dish or zip-top plastic bag; add 1 3/4 cups
dressing mixture, turning to coat. Cover or seal; chill 4 to 8 hours.
Place vegetables in a bowl; add remaining 1/2 cup dressing mixture,

tossing to coat. Cover and chill 2 hours.
Drain vegetables, reserving marinade in bowl. Arrange vegetables in a

grill basket. Grill, covered with grill lid, over medium-high heat (350
to 400 degrees) 15 minutes or until tender. Return half of vegetables to
bowl, and toss with reserved marinade; keep warm. Cover and chill
remaining vegetables.
Drain chicken; discard marinade. Grill chicken, covered with grill lid,
over medium-high heat (350 to 400 degrees) 10 minutes on each side or
until done. Serve 4 pieces with warm vegetables. Cover and chill
remaining chicken.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Grilled Chicken Salad Sandwiches
Recipe By :Angela Williams; Montgomery, AL

Sandwiches

-------- ------------ --------------------------------
2 teaspoons Creole seasoning -- see * Note
1/4 cup mayonnaise
1/4 cup sour cream
Lettuce leaves
8 tomato slices
4 sourdough rolls -- split
* Note: Blackened seasoning may be substituted for Creole seasoning.
Coat chicken with cooking spray; sprinkle with Creole seasoning. GRILL
chicken, covered with grill lid, over medium-high heat (350 to 400
degrees) 7 minutes on each side or until done. Cool slightly; coarsely
chop.
Stir together mayonnaise and sour cream; stir in chicken. Cover and
chill, if desired.
Place lettuce and 2 tomato slices on bottom half of each roll. Top evenly
with chicken mixture; cover with tops of rolls.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Grilled Chicken Sandwich

Recipe By :n/a
Sandwiches

-------- ------------ --------------------------------
1 avocado -- peeled
4 skinned and boned chicken breast halves
1/2 cup Jalape�o-Lime Mayonnaise -- (see below)
4 sandwich buns or kaiser rolls -- split
4 slices provolone cheese
4 lettuce leaves
1 medium tomato -- sliced
=== JALAPE�O-LIME MAYONNAISE ===
1/2 cup mayonnaise
1 jalape�o pepper -- minced
1 teaspoon grated lime rind
2 teaspoons fresh lime juice
Mash avocado, and stir in lemon juice. Set aside.
Brush chicken with 1/4 cup Jalape�o-Lime Mayonnaise. Grill chicken,

covered with grill lid, over medium-high heat (350 to 400 degrees) 5
minutes on each side or until done.
Spread 1 side of each bun evenly with remaining 1/4 cup Jalape�o-Lime
Mayonnaise; spread bottom halves with avocado mixture. Place chicken over
avocado, and top with cheese, lettuce, and tomato. Serve immediately.
For Jalape�o-Lime Mayonnaise: Stir together all ingredients; chill.

(Makes about 1/2 cup)
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Grilled Chicken-And-Pesto Clubs
Recipe By :Marcus Marshall; Alpharetta, GA

Sandwiches

-------- ------------ --------------------------------
1/2 teaspoon salt
Homemade Pesto -- (see below)
= (or use 3/4 cup prepared pesto)
12 large whole wheat bread slices -- lightly toasted
1 package goat cheese - (3 oz) -- crumbled
1 jar roasted red bell peppers - (5.2 oz) -- drained, and
thinly sliced
8 bacon slices -- cooked, cut in half
2 cups mixed salad greens
=== HOMEMADE PESTO ===
1 cup fresh basil leaves - (firmly packed)
1 cup shredded Parmesan cheese
1/2 cup pine nuts -- toasted
1/2 cup olive oil
3 garlic cloves
Sprinkle chicken evenly with salt and pepper. Grill, covered with grill
lid, over medium-high heat (350 degrees to 400 degrees) 10 minutes on each
side or until chicken is done. Let stand 10 minutes; cut into
1/4-inch-thick slices.
For Homemade Pesto: Process all ingredients in a blender or food

processor until smooth, stopping occasionally to scrape down sides.
(Makes 3/4 cup)
Spread Homemade Pesto evenly on 1 side of each bread slice. Layer 4 bread
slices, pesto-side up, with chicken, goat cheese, and roasted bell pepper
slices. Top with 4 bread slices, pesto-side up; layer with tomato, bacon,
and greens. Top with remaining 4 bread slices, pesto-side down. Cut into
quarters, and secure with wooden picks.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Grilled Ham-And-Potato Pizzas
Recipe By :n/a
Categories : Pizza

-------- ------------ --------------------------------
1 pound new potatoes
1 jar pesto sauce - (3.5 oz) -- divided
8 ounces thinly sliced ham
2 cups grated Gruy� or Swiss cheese - (8 oz)
1/4 cup chopped green onions
1 teaspoon salt
Bring potatoes and water to cover to a boil in a large saucepan over

medium-high heat; cover, reduce heat, and simmer 20 minutes or until
tender. Drain and cool slightly. Cut potatoes into thin slices, and toss
with 1/4 cup pesto.

Spread each pizza crust with 1 tablespoon pesto. Top each pizza crust
evenly with potatoes, sliced ham, and remaining ingredients. Grill,
covered with grill lid, over medium-high heat (350 degrees to 400 degrees)
about 3 minutes or until slightly crisp.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Grilled Lamb Chops With Charred Corn-Blue Cheese Grits

Recipe By :Chef Kent Rathbun, Abacus; Dallas, TX
Categories : Lamb Main Dish

-------- ------------ --------------------------------
1 cup fresh cilantro - (loosely packed)
1/2 cup canola oil
8 garlic cloves
4 shallots
2 jalape�o peppers -- seeded
16 loin lamb chops/ 2" thick -- see * Note
2 tablespoons kosher salt
2 tablespoons cracked pepper
Charred Corn-Blue Cheese Grits -- (see recipe)
=== CHIPOTLE OIL ===
2 tablespoons chipotle peppers in adobo sauce
1/2 cup olive oil
1/2 teaspoon kosher salt
=== CILANTRO OIL ===
1/2 cup fresh cilantro leaves - (loosely packed)
1/2 cup olive oil
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt
* Note: Eight (1-inch-thick) center cut pork chops may be substituted for
lamb chops. Grill 5 to 6 minutes on each side.

Place lamb chops in a large shallow dish or heavy-duty zip-top plastic

bags. Pour oil mixture evenly over chops. Cover or seal, and chill 2
hours, turning occasionally.
Soak hickory chips in water 30 minutes.
Remove chops from marinade, discarding marinade. Sprinkle chops evenly

with salt and pepper.
Prepare a hot fire by piling charcoal and hickory chips in grill. Place
food rack on grill. Arrange chops on rack, and grill, covered with grill
lid, over high heat (400 to 500 degrees) 6 to 8 minutes on each side or to
desired degree of doneness.
Serve over Charred Corn-Blue Cheese Grits, and drizzle with Chipotle Oil
and Cilantro Oil.
For Chipotle Oil: Process all ingredients in a blender or food processor

until smooth. (Makes 1/2 cup)
For Cilantro Oil: Process all ingredients in a blender or food processor

until smooth. (Makes 1/2 cup)
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Grilled London Broil
Recipe By :n/a
Main Dish

-------- ------------ --------------------------------
1/4 cup soy sauce
2 garlic cloves -- sliced
2 pounds top round steak
1/4 teaspoon salt -- (optional)
Serrano chile pepper halves -- for garnish
Combine first 5 ingredients in a large shallow dish or zip-top plastic

bag; add steak turning to coat. Cover or seal, and refrigerate steak
mixture 12 hours, turning occasionally.
Remove steak from marinade, reserving marinade. Bring marinade to a full

rolling boil, and boil at least 1 minute.
Grill steak, covered with grill lid, over medium-hot coals (350 to 400
degrees) 8 to 10 minutes on each side or to desired degree of doneness,
basting occasionally with marinade.
Let stand 5 minutes; sprinkle with salt, and garnish, if desired. Cut
steak into thin slices.
Comments: You may substitute London broil or flank steak for top round.
Tip: flank steak cooks faster.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Grilled Pepper Pizzas
Recipe By :n/a
Categories : Pizza

-------- ------------ --------------------------------
1 green bell pepper
1 yellow bell pepper
1 red bell pepper
1 cup tomato sauce
1 teaspoon salt
2 cups shredded mozzarella cheese - (8 oz)
Cut peppers in half; remove seeds. Grill, covered with grill lid, over
medium heat (300 to 350 degrees) 4 to 5 minutes, turning occasionally, or
until charred and blistered. Cool to touch; peel and cut into thin
strips.

Combine tomato sauce, garlic, and salt; spread evenly over pizza crusts.
Sprinkle with cheese, and top with pepper strips. Grill, covered with
grill lid, over medium-high heat (350 to 400 degrees) about 2 minutes or
until slightly crisp.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Grilled Ribeyes 'n' Caramelized Onions
Recipe By :n/a
Main Dish

-------- ------------ --------------------------------
1/2 cup teriyaki marinade and sauce -- plus
1 tablespoon teriyaki marinade and sauce -- divided
1 1/2 tablespoons vegetable oil -- divided
1 tablespoon chopped fresh parsley -- (optional)
2 beef ribeye steaks, 1" thick
1 large onion
1 teaspoon water
1/4 teaspoon sugar
Stir together 1/2 cup teriyaki sauce, red pepper, 1 tablespoon oil, and if
desired, parsley in a 13- by 9-inch baking dish; add steaks, turning to
coat. Cover and chill 30 minutes on each side.
Cut onion into 1/4-inch-thick slices, and separate into rings. Place in a
microwave-safe dish; cover and microwave at HIGH 6 minutes.
Stir together remaining 1 tablespoon teriyaki sauce, 1 teaspoon water, and

sugar.
Saut� onion in remaining 1/2 tablespoon oil in a large skillet over

medium-high heat 2 to 3 minutes or until golden brown. Remove from heat;
stir in teriyaki sauce mixture. Keep warm.
Grill steaks, covered with grill lid, over medium-high heat (350 to 400
degrees) 6 minutes on each side or to desired degree of doneness. Serve
with caramelized onions.
Comments: Invite friends over, and throw steaks on the grill. Serve them
with mashed potatoes and green beans.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Grilled Rosemary Swordfish
Recipe By :n/a
Categories : Fish (Ocean) Main Dish
Seafood

-------- ------------ --------------------------------
2 teaspoons finely-chopped fresh or dried rosemary
4 swordfish steaks, 1"thick
=== GARNISHES ===
Lemon wedges
Combine first 3 ingredients. Place swordfish in an 11- by 7-inch baking

dish; press rosemary mixture evenly on top of each steak. Combine olive
oil, lemon juice, and pepper; pour over swordfish. Cover and chill 1
hour.
Coat food rack with vegetable cooking spray; place on grill over
medium-high heat (350 to 400 degrees).
Remove swordfish steaks from marinade, discarding marinade, and place on

food rack. Grill swordfish steaks, covered with grill lid, about 6
minutes on each side or until done. Garnish, if desired.
Comments: Tuna is a good substitute for swordfish because of its firm

texture. It will not flake with a fork, but check for doneness after 4
minutes.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Grilled Salmon With Avocado-Mango Salsa
Recipe By :n/a
Categories : Fish (Ocean) Grilling
Main Dish Seafood

-------- ------------ --------------------------------
8 salmon steaks - (6 oz ea)
1/4 cup olive oil
2 teaspoons salt
=== AVOCADO-MANGO SALSA ===
4 small avocados -- peeled, diced
1/3 cup lime juice
1 jar refrigerated mango - (26 oz) -- drained, diced
1 medium purple onion -- diced
2 tablespoons honey
1 jalape�o pepper - (to 2) -- seeded, minced
2 tablespoons grated fresh ginger
Brush salmon with oil, and sprinkle with salt and pepper. Grill, covered
with grill lid, over medium-high heat (350 to 400 degrees) 5 minutes on
each side or until done. Serve with Avocado-Mango Salsa.
For Avocado-Mango Salsa: Stir together all ingredients. Chill, if

desired. (Makes about 5 cups)
Comments: For Grilled Chicken With Avocado-Mango Salsa, substitute 8

boneless, skinless chicken breasts for fish. Grill according to
directions 10 minutes on each side or until chicken is done.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 1/2 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Grilled Sausage-Spinach Pizzas
Recipe By :n/a
Categories : Pizza

-------- ------------ --------------------------------
1 package frozen chopped spinach - (10 oz) -- thawed
1/2 pound ground hot pork sausage
2 cups shredded Monterey Jack cheese - (8 oz)
1 teaspoon salt
Drain spinach well, pressing between layers of paper towels.
Brown sausage in a large skillet, stirring until it crumbles; drain well.

Combne spinach, sausage, and remaining ingredients; spoon evenly over

pizza crusts. Grill, covered with grill lid, over medium-high heat (350
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0

Grilled Shrimp Pizzas
Recipe By :n/a
Categories : Pizza

-------- ------------ --------------------------------
1 pound unpeeled large fresh shrimp
1 cup diced green bell pepper
1/2 cup diced onion
2 teaspoons Creole seasoning
1 cup tomato sauce
1 1/2 cups shredded mozzarella cheese - (6 oz)
Peel fresh shrimp, and devein, if desired. Saut� shrimp, green bell
pepper, onion, garlic, and Creole seasoning in hot oil in a large skillet
3 minutes or until shrimp turn pink; remove from heat.
Remove shrimp, leaving mixture in skillet. Cut shrimp in half lengthwise,

and return to mixture.

Spread pizza crusts evenly with tomato sauce, and top evenly with shrimp
mixture; sprinkle with mozzarella and Parmesan cheeses. Grill, covered
with grill lid, over medium-high heat (350 to 400 degrees) about 2 minutes
or until slightly crisp.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Grilled Strip Steaks With Horseradish Guacamole
Recipe By :n/a
Main Dish

-------- ------------ --------------------------------
6 New York strip steaks - (8 oz ea)
1 1/2 cups steak sauce
1 teaspoon coarsely-ground black pepper
Horseradish Guacamole -- (see recipe)
Place steak in a large heavy-duty zip-top plastic bag; add steak sauce and
pepper. Seal bag; chill 30 minutes, turning once. Remove steak from
marinade, discarding marinade.
7 minutes on each side or to desired degree of doneness. Serve with
Horseradish Guacamole.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Grilled Sweet-And-Sour Scallops
Recipe By :Linda Marco; Chapel Hill, NC

Categories : Seafood Shellfish

-------- ------------ --------------------------------
1/4 cup rice wine
1 tablespoon grated fresh ginger
1 1/2 pounds sea scallops -- drained
1/4 cup ketchup
2 tablespoons rice vinegar
1 teaspoon sesame oil
1/4 teaspoon ground red pepper - (to 1/2) -- (optional)
Hot cooked rice
Fresh parsley -- chopped
Green onion strips -- for garnish
Stir together rice wine and grated fresh ginger. Place scallops in a
shallow dish or heavy-duty zip-top plastic bag. Add wine mixture; cover
or seal, and chill 30 minutes, turning once.
Soak 6 (12-inch) wooden skewers in warm water 30 minutes. Drain.
Bring 1/4 cup brown sugar, ketchup, chicken broth, rice vinegar, soy
sauce, cornstarch, sesame oil, minced garlic, and, if desired, red pepper
to a boil in a saucepan over medium heat, stirring constantly. Boil 1
minute; remove from heat, and set aside.
Remove scallops from marinade, discarding marinade. Thread scallops 1/2

inch apart onto skewers. Grill, covered with grill lid, over medium heat
(300 to 350 degrees) 2 to 3 minutes on each side.
Brush scallops with brown sugar sauce, and serve immediately with
remaining sauce. Serve scallops over hot cooked rice with chopped fresh
parsley. Garnish, if desired.
Per serving: Calories 162 (9.9% from fat); Fat 1.7g (sat 0.2g, mono
0.4g, poly 0.7g); Protein 19.5g; Carb 16g; Fiber 0.2g; Chol 37mg;
Iron 0.7mg; Sodium 477mg; Calc 41mg.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Grilled Tomato Pizzas
Recipe By :n/a
Categories : Pizza

-------- ------------ --------------------------------
3 red tomatoes -- cut 1/4" slices
3 yellow tomatoes -- cut 1/4" slices
1 cup crumbled feta cheese
1 teaspoon salt
Arrange tomatoes in a single layer in a lightly greased grill basket;

grill, covered with grill lid, over medium-high heat (350 to 400 degrees)
2 minutes. Combine feta cheese and next 4 ingredients.

Arrange tomato slices evenly over pizza crusts; sprinkle evenly with
cheese mixture. Grill, covered with grill lid, over medium-high heat (350
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Ham Butter
Recipe By :n/a
Categories : Butters Condiments
Dips/Spreads

-------- ------------ --------------------------------
1/2 cup butter or margarine - (1 stick) -- softened
1/4 cup mayonnaise
1/2 cup finely-diced cooked ham
1 tablespoon minced green onions
1/2 teaspoon seasoned salt
Beat butter and cream cheese at medium speed with an electric mixer until
smooth. Stir in mayonnaise and next 4 ingredients. Cover and chill up to
5 days, if desired; remove from refrigerator, and let stand at room
temperature 30 minutes. Serve with hot biscuits or crackers.
Source:
Yield:
"1 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Ham-And-Cheese Bundles
Recipe By :n/a

-------- ------------ --------------------------------
1 cup finely chopped cooked ham
1 1/2 tablespoons spicy brown mustard
1 can refrigerated crescent rolls - (8 oz)
Combine first 4 ingredients.
Unroll dough, and separate into 4 rectangles; press perforations to seal.

Spoon ham mixture evenly in center of each rectangle. Bring corners to
the center over filling; twist top to close, pinching dough together to
seal.
Place on a lightly greased baking sheet. Bake at 350 degrees for 15 to 18

minutes or until golden brown.
Comments: For Ham-and-Cheese Appetizers, cut dough into 16 squares.

Spoon about 1 tablespoon ham mixture onto each square, and proceed with
directions. (Makes 16 appetizers)
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
Ham-And-Spinach Rolls
Recipe By :n/a

-------- ------------ --------------------------------
2 packages frozen spinach souffl� - (12 oz ea)
2 cups herb-seasoned stuffing mix
10 deli ham slices, 1/8" thick
1 cup diced celery
1 package six-inch flour tortillas - (11.6 oz)
1 package Welsh Rarebit Cheddar cheese sauce -- (10 oz)
Thaw spinach souffl� in microwave at MEDIUM (50% power) 6 to 7 minutes.

Stir together spinach souffl�, stuffing mix, and toasted pecans. Set
mixture aside.
Brown ham slices in a large nonstick skillet over medium heat about 30
seconds on each side. (This removes excess water.) Set aside.
Melt butter in skillet over medium heat. Add diced onion and celery, and
saut� 4 minutes. Stir into spinach mixture.
Place 1 ham slice on each tortilla. Spoon spinach mixture evenly on a

short side of each ham slice; roll up, jellyroll fashion. Place,
seam-side down, in a lightly greased 13- by 9-inch baking dish. Bake at
350 degrees for 30 minutes.
Microwave Welsh Rarebit at HIGH 5 to 6 minutes. Serve with rolls.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Ham-Swiss-And-Asparagus Sandwiches
Recipe By :n/a

-------- ------------ --------------------------------
3/4 pound fresh asparagus
3 tablespoons light butter or margarine -- softened
1 small garlic clove -- minced
4 French bread loaves - (6" ea) -- split
3 tablespoons light mayonnaise
8 slices baked glazed ham
4 Swiss cheese slices -- see * Note
Green leaf lettuce
* Note: Six ounces thinly sliced Brie with rind removed may be
substituted for Swiss cheese slices.
Snap off tough ends of asparagus. Cook in boiling water to cover 3

minutes or until crisp-tender; drain. Plunge into ice water to stop the
cooking process; drain and chill.
Stir together butter and garlic. Spread butter mixture evenly over bottom
halves of bread. Spread mayonnaise evenly over top halves of bread.
Layer bottom halves evenly with ham slices, asparagus, and cheese; place
on a baking sheet.
Broil 2 inches from heat 1 minute or just until cheese melts. Top evenly
with lettuce, tomato, and top half of bread.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Hamburger-Rice Skillet
Recipe By :Connie Dardenne; Humphrey, AR


-------- ------------ --------------------------------
1 pound ground chuck
1 can mild diced tomato and green chiles -- (10 oz)
1 1/2 cups water
1 cup uncooked long-grain rice
1 envelope mild taco seasoning mix - (1.25 oz)
1/2 teaspoon salt
2 cups chopped lettuce
1 tomato -- chopped
1 avocado -- sliced
1 can sliced black olives - (2 1/4 oz) -- drained
1 cup Mexican cheese blend - (4 oz)
Tortilla chips
Salsa
Cook first 3 ingredients in a large skillet over medium-high heat,

stirring until beef crumbles and is no longer pink; drain.
Stir in tomato and green chiles and next 4 ingredients. Cook, covered,
over medium heat 15 minutes, stirring occasionally. Uncover and cook 15
more minutes; remove from heat.
Sprinkle lettuce and next 5 ingredients over hamburger mixture. Stand

tortilla chips around edge of skillet; serve with chips and salsa.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Hash Brown-Cheese Bake
Recipe By :n/a

-------- ------------ --------------------------------
1 package refrigerated shredded hash-brown potatoes -- (20 oz)
1 cup shredded sharp Cheddar cheese - (4 oz) -- divided
Combine first 5 ingredients and 1/2 cup shredded Cheddar cheese, and spoon
into a lightly greased 13- by 9-inch baking dish.
Bake at 350 degrees for 40 minutes. Sprinkle with remaining 1/2 cup
Cheddar cheese, and bake 5 more minutes.
Comments: For Hash Brown-Ham-Cheese Bake, add 2 cups chopped cooked ham.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Hat Cookies
Recipe By :Cheryl Farrow; Montgomery, AL

-------- ------------ --------------------------------
1 cup sugar
1 large egg
1 teaspoon almond extract
1/2 teaspoon salt
=== DECORATOR FROSTING ===
2 tablespoons butter -- softened
2 tablespoons whipping cream - (to 3)
Beat butter and sugar until creamy. Add egg and extract, beating well.
Combine flour, soda, and salt; add to butter mixture, beating well.
Divide dough in half; cover and chill 1 hour.
Roll half of dough to 1/8-inch thickness on a lightly floured surface.

Cut out 36 cookies using a 2 1/2-inch round cutter. Place cookies 1 inch
apart on parchment paper-lined baking sheets.
Bake at 375 degrees for 6 to 8 minutes; let cookies stand on baking sheets
5 minutes. Cool completely on wire racks.
Roll remaining dough to 1/8-inch thickness on a lightly floured surface.

Cut out 36 cookies using a 1 1/4-inch round cutter. Place cookies 1 inch
apart on parchment paper-lined baking sheets.
Bake at 375 degrees for 4 to 6 minutes; let stand on baking sheets 5

minutes. Cool completely on wire racks.
Assemble cookies by placing 1 small cookie in center of 1 large cookie.

Decorate with Decorator Frosting to resemble hats; let dry.
For decorator Frosting: Beat butter until creamy. Add powdered sugar
alternately with whipping cream until blended. Stir in vanilla extract.
(Makes about 1 cup)
Source:
Yield:
"3 dozen"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Hearty Country Cheese-And-Bacon Omelet
Recipe By :n/a
Categories : Egg Dishes Omelets

-------- ------------ --------------------------------
6 bacon slices
1 cup shiitake or white mushroom slices
2 cups fresh spinach
6 large eggs
1/4 cup milk
1/2 teaspoon salt
1 1/2 cups refrigerated hash browns with peppers and
onions
1 package shredded 4-cheese blend - (8 oz) -- divided
1 plum tomato -- chopped
Cook bacon in a nonstick skillet until crisp; remove bacon, and crumble.
Reserve 2 tablespoons drippings in skillet.
Saut� mushrooms in reserved drippings until tender. Add fresh spinach,

and cook 3 minutes. Remove mixture from skillet.
Whisk together eggs and next 3 ingredients until frothy; stir in hash
browns and 1 1/2 cups cheese. Pour into skillet, and cook over medium
heat. As egg mixture starts to cook, gently lift the edges of omelet with
a spatula, and tilt pan so uncooked portion flows underneath.
Top with spinach mixture and tomato; cover and cook 3 more minutes or
until omelet is set. Fold over in half; place on a serving plate.
Sprinkle with remaining 1/2 cup cheese and bacon.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Heavenly Chicken Lasagna
Recipe By :Judie Fielstra; Comstock Park, MI

Pasta Poultry

-------- ------------ --------------------------------
1/2 large onion
1 can reduced-fat cream of chicken soup -- (10 1/2 oz),
undiluted
1 container refrigerated reduced-fat Alfredo
sauce -- (10 oz)
1 jar sliced mushrooms - (6 oz) -- drained
1 cup cottage cheese
1 cup ricotta cheese
9 lasagna noodles -- cooked
3 cups shredded sharp Cheddar cheese - (12 oz) -- divided
Melt butter in a skillet over medium-high heat. Add onion, and saut� 5
minutes or until tender. Stir in soup and next 5 ingredients. Reserve 1
cup sauce.
Drain spinach well, pressing between layers of paper towels. Stir

together spinach, cottage cheese, and next 3 ingredients.
Place 3 lasagna noodles in a lightly greased 13- by 9-inch baking dish.

Layer with half each of sauce, spinach mixture, and chicken. Sprinkle
with 1 cup Cheddar cheese. Repeat procedure. Top with remaining 3
noodles and reserved 1 cup sauce. Cover and chill up to 1 day ahead.
Bake at 350 degrees for 45 minutes. Sprinkle with remaining 1 cup Cheddar
cheese, and bake 5 more minutes or until cheese is melted. Let stand 10
minutes before serving.
Comments: For testing purposes only, we used Contadina Light Alfredo

Sauce, found in the dairy section of the supermarket.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Heavenly Hot Fudge Sauce
Recipe By :Amanda McNeal; El Paso, TX


-------- ------------ --------------------------------
1/2 cup butter
3 cups sugar
1 can evaporated milk - (12 oz)
1/2 teaspoon salt
Melt chocolate and butter in a large, heavy saucepan over low heat,
stirring constantly. Add sugar, 1 cup at a time, alternately with
evaporated milk, beginning and ending with sugar; stir constantly over
medium heat 5 minutes or until smooth. Stir in salt.
Serve warm or spoon sauce into hot sterilized jars, and seal. Store in
refrigerator up to 1 month.
Source:
Yield:
"4 cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
Herbed Avocado-Cheese Spread
Recipe By :n/a

-------- ------------ --------------------------------
3 large avocados -- peeled, seeded
3 garlic cloves
1/2 cup fresh parsley leaves - (loosely packed)
1/2 cup fresh 1"-long chive strips - (loosely
packed)
1/4 cup fresh basil leaves - (loosely packed)
1/2 teaspoon salt
2 packages cream cheese - (8 oz ea) -- softened, cubed
Process first 7 ingredients in a food processor 1 minute or until avocado

is smooth, stopping to scrape down sides. Add cream cheese, and process 1
minute or until well blended. Cover and chill until firm.
Serve spread with assorted crackers or toasted baguette slices.
Comments: Freeze spread up to 10 days, if desired.
Source:
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 1/2 Fruit; 18 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Herbed-Onion Turkey Burgers
Recipe By :n/a
Categories : Poultry Sandwiches
Turkey

-------- ------------ --------------------------------
2 pounds ground turkey
1/3 cup mayonnaise
1 envelope dry onion soup mix - (1 oz)
1 tablespoon minced fresh or
2 teaspoons minced fresh rosemary
= (or 1/2 tspn dried rosemary)
8 hamburger buns
=== TOPPINGS ===
Honey mustard
Mayonnaise
Lettuce
Sliced tomato
Combine first 6 ingredients. Shape into 8 patties. Grill over

medium-high heat (350 to 400 degrees) 5 minutes on each side or to desired
degree of doneness.
Serve on buns with desired toppings.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Home-Style Baked Beans
Recipe By :n/a
Categories : Beans Main Dish

-------- ------------ --------------------------------
2 cans baked beans with tangy sauce,
bacon, and brown sugar - (28 oz ea)
1 sweet onion -- quartered
1 cup ketchup
1/2 cup prepared mustard - (to 3/4)
4 bacon slices
Stir together first 5 ingredients; pour into a lightly greased 11- by

7-inch baking dish. Top with bacon.
Bake at 400 degrees for 45 minutes. Broil 5 inches from heat (with
electric oven door partially open) 1 minute.
Comments: For testing purposes only, we used Bush's Original Baked Beans.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Homemade Butter Rolls
Recipe By :Joyce Metevia; Baton Rouge, LA


-------- ------------ --------------------------------
2 cups warm water -- (100 to 110 degrees)
1 cup butter or margarine -- melted
8 1/2 cups all-purpose flour - (to 9 1/2)
Stir together yeast, 2 tablespoons sugar, and 2 cups warm water in a 4-cup
glass measuring cup; let stand 5 minutes.
Stir together yeast mixture, remaining sugar, and butter in a large bowl;
stir in egg and salt. Gradually stir in enough flour to make a soft
dough. Cover and chill 8 hours.
Divide dough into 4 equal portions. Turn each portion out onto a lightly
floured surface, and roll into a 12-inch circle. Cut each circle into 12
wedges. Roll up each wedge, starting at wide end; place on greased baking
sheets. (Rolls may be frozen at this point.) Cover and let rise in a
warm place (85 degrees), free from drafts, 2 hours or until doubled in
bulk.
Bake at 400 degrees for 10 minutes or until golden.
Comments: If unbaked rolls are frozen, place frozen rolls on ungreased

baking sheets. Cover and let rise in a warm place (85 degrees), free from
drafts, 2 hours or until doubled in bulk. Bake as directed.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Homemade Croutons
Recipe By :n/a

-------- ------------ --------------------------------
3 tablespoons olive oil - (to 4)
1/2 teaspoon salt
6 slices French bread, 1" thick -- cubed
Combine all ingredients in a large zip-top plastic bag; seal and shake
well. Spread cubes on a 15- by 10-inch jellyroll pan; bake at 425 degrees
for 10 minutes, stirring after 5 minutes.
Source:
Yield:
"4 cups"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
Homemade Herbed Sausage

Categories : Pork Sausage

-------- ------------ --------------------------------
1 pound lean ground pork
1 teaspoon rubbed sage
1/4 teaspoon onion powder
1/4 teaspoon ground mace
1/8 teaspoon ground allspice
1/2 teaspoon salt
1 dash ground cloves
Stir together all ingredients in a large bowl until blended. Shape

mixture into 12 (4-inch) patties.
Cook patties in a large skillet coated with vegetable cooking spray over
medium-high heat 2 minutes on each side or until done.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Honey Graham Bread
Recipe By :Agnes L. Stone; Ocala, FL


-------- ------------ --------------------------------
2 teaspoons sugar
3 cups whole-wheat flour
1 1/2 cups milk
1/2 cup honey
2 teaspoons salt
2 1/2 cups bread flour - (to 3)
Combine yeast, 1/2 cup warm water, and sugar in a 2-cup glass measuring
cup; let stand 5 minutes. Beat yeast mixture, 1 1/2 cups whole wheat
flour, and next 4 ingredients at medium speed with an electric mixer until
blended. Stir in remaining 1 1/2 cups wheat flour. Add bread flour, 1
cup at a time, beating after each addition. Let stand 15 minutes.
Turn dough out onto a lightly floured surface, and knead 5 to 10 minutes
or until smooth and elastic. Place in a well-greased bowl, turning to
Punch dough down, and divide into 2 equal portions. Shape each portion
into a loaf; place loaves into 2 greased 9- by 5-inch loafpans. Cover and
let rise in a warm place, free from drafts, 30 to 45 minutes or until
doubled in bulk.
Bake at 375 degrees for 20 minutes; cover loosely with aluminum foil, and
bake 15 more minutes or until loaves sound hollow when tapped. Remove
This recipe yields 2 (9-inch) loaves.
Source:
Yield:
"2 loaves"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Honey-Applesauce Salad Dressing
Recipe By :Millie Givens; Savannah, GA

Categories : Condiments Salads/Dressings

-------- ------------ --------------------------------
1/2 cup applesauce
1/2 cup honey
3 tablespoons fresh lemon juice
1 tablespoon white vinegar
1/2 teaspoon salt
1/4 teaspoon grated lemon rind
1 tablespoon poppy seeds

down sides. Turn blender on high; add oil in a slow, steady stream. Stir
in poppy seeds. Serve over fresh fruit or spinach with apple and pear
slices.
Comments: Fragrant orange blossom honey is perfect for this fruit salad
dressing.
Source:
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Honey-Garlic Pork Tenderloin

Recipe By :n/a

-------- ------------ --------------------------------
6 tablespoons honey
1 1/2 tablespoons dry sherry or chicken broth
3/4 pound pork tenderloin
Stir together first 5 ingredients in a shallow dish or heavy-duty zip-top

plastic bag; remove 1/2 cup mixture, and set aside. Prick pork several
times with a fork, and place in remaining mixture. Cover or seal, and
chill 1 hour.
Remove pork, discarding marinade. Grill, covered with grill lid, over
medium heat (300 degrees to 350 degrees) 11 to 13 minutes on each side or
until a meat thermometer inserted into thickest portion registers 160
degrees, basting with reserved 1/2 cup mixture.
This recipe yields 2 servings. To serve 4, double all ingredients, and

proceed as directed.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0
Honey-Glazed Grilled Chicken
Recipe By :Debbie Collard Estes; Vine Grove, KY

Poultry

-------- ------------ --------------------------------
1/2 cup honey
2 tablespoons dry white wine
1/4 teaspoon salt
6 skinned boned chicken breast halves -- see * Note
Green onion tops -- for garnish
* Note: Six boneless pork chops may be substituted.
Stir together first 9 ingredients in a shallow dish; add chicken. Cover

and chill 8 hours.
Remove chicken from marinade, discarding marinade. Grill, covered with

grill lid, over medium-high heat (350 to 400 degrees) 6 minutes on each
side or until done. Garnish, if desired.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Honey-Mustard Brie
Recipe By :n/a

-------- ------------ --------------------------------
1 mini round Brie - (15 oz)
1/4 cup honey mustard
1/2 cup sliced almonds or chopped pecans -- toasted
3 bacon slices - (to 4) -- cooked, crumbled
Trim top rind from Brie, cutting to within 1/2 inch from edges. Place
Brie on a baking sheet; spread evenly with mustard, and sprinkle with
toasted almonds and bacon. Bake at 325 degrees for 15 to 20 minutes or
until Brie is thoroughly heated.
Serve immediately with toasted baguette slices or assorted crackers.

Comments: To speed up the process, place Brie on a microwave-safe plate;

add toppings, and microwave at HIGH 1 minute. Let stand 5 minutes.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Honey-Pecan Tart
Recipe By :Caroline Harris; Athens, GA

Categories : Desserts Tarts

-------- ------------ --------------------------------
1 cup sugar
1/4 cup water
1/4 cup unsalted butter -- cut small pieces
1/4 cup honey
1/2 teaspoon salt
2 1/2 cups pecan halves -- coarsely chopped
2 teaspoons sugar -- divided
1/2 package bittersweet chocolate - (4-oz pkg) -- chopped
Bring 1 cup sugar and 1/4 cup water to a boil in a medium-size heavy
saucepan, stirring until sugar dissolves. Cover and boil over medium-high
heat, without stirring, 8 minutes or until golden, swirling pan
occasionally.
Remove from heat, and gradually stir in whipping cream (mixture will
bubble with addition of cream). Add butter, honey, and salt, stirring
until smooth. Stir in pecans, and simmer over medium heat, stirring
occasionally, 5 minutes. Remove from heat, and cool completely.
Unfold 1 piecrust on a lightly floured surface, and roll into an 11-inch

circle. Fit into a 9-inch removable bottom tart pan. Trim edges. Freeze
crust 30 minutes.
Spread pecan mixture into crust. Unfold remaining piecrust, and roll into
a 10-inch circle. Place over mixture, pressing into bottom crust to seal;
trim edges. Sprinkle with 1 teaspoon sugar. Freeze 30 minutes.
Bake at 400 degrees for 30 minutes. Cool on a wire rack.
Place chocolate in a small heavy-duty zip-top plastic bag; seal. Submerge

in hot water until chocolate melts. Snip a tiny hole in 1 corner of bag,
and drizzle chocolate over tart. Sprinkle with remaining 1 teaspoon
sugar.
This recipe yields 1 (9-inch) tart.
Comments: Try the mellow taste of sourwood honey to complement the

richness of this favorite.
Source:
Yield:
"1 tart"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Horseradish Guacamole
Recipe By :n/a
Categories : Accompaniment Dips/Spreads

-------- ------------ --------------------------------
4 small avocados -- peeled, seeded
1/4 cup lemon juice
1/2 cup sour cream or light sour cream
3 tablespoons prepared horseradish
1 tablespoon minced fresh dill
Mash avocado in a small bowl. Stir in lemon juice and remaining

ingredients.
Source:
Yield:
"2 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 24 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0
Hot Chicken-And-Wild Rice Salad
Recipe By :n/a

-------- ------------ --------------------------------
3 packages frozen creamed chicken - (6 1/2 oz)
1 cup coarsely chopped pecans -- toasted
1 red bell pepper -- diced
1/2 cup sliced green onions
1/2 cup minced fresh parsley
1 1/2 tablespoons dark sesame oil
Mixed lettuces
Thaw creamed chicken in microwave at MEDIUM (50% power) 5 to 6 minutes.
Combine wild rice mix and 2/3 cup boiling water in a 13- by 9-inch baking
dish. Stir in creamed chicken.
Bake, covered, at 375 degrees for 30 minutes or until liquid is absorbed.

Uncover and stir mixture; cool.
Spread pecans evenly on baking sheet, and bake at 350 degrees for 10 to 12
minutes or until lightly toasted.
Stir together rice mixture, pecans, and next 3 ingredients in a large

bowl. Whisk together soy sauce and next 3 ingredients. Pour over rice
mixture, tossing gently.
Serve on lettuce-lined plates.

Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Hot Chili Supper
Recipe By :n/a

-------- ------------ --------------------------------
4 cans tomato sauce - (15 oz ea)
1 can hot chili beans - (30 oz) -- undrained
2 cans diced tomatoes with green peppers and
onions - (14 1/2 oz ea)
1 large onion -- diced
3 tablespoons chili powder - (to 4)
2 tablespoons dried oregano
1 teaspoon minced garlic
1 tablespoon paprika
2 teaspoons ground red pepper - (to 3)
Hot cooked spaghetti -- (optional)
=== TOPPINGS ===
Oyster crackers
Cook ground beef in a Dutch oven over medium heat, stirring until it
crumbles and is no longer pink; rinse and drain.
Return to Dutch oven. Add tomato sauce and next 8 ingredients. Bring to
a boil; reduce heat, and simmer, stirring occasionally, 2 hours.
Serve over pasta, if desired, with toppings.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Hot Cross Buns
Recipe By :Melanie Smith; Brentwood, TN


-------- ------------ --------------------------------
1 cup warm milk -- (100 to 110 degrees)
1/2 cup sugar
1/2 teaspoon salt
3 large eggs
1 1/2 teaspoons ground cinnamon
1 cup raisins
=== SUGAR GLAZE ===
1 1/2 tablespoons milk
Combine yeast and 1/2 cup warm water in a large mixing bowl; let stand 5
minutes. Add warm milk and next 5 ingredients. Beat at medium speed with
an electric mixer until blended.
Combine flour and cinnamon, and gradually add to yeast mixture, beating at
medium speed for 2 minutes. Stir in raisins.
Place dough in a well-greased bowl, turning to grease top. Cover and let
rise in a warm place (85 degrees), free from drafts, 2 hours or until
doubled in bulk.
Punch dough down; cover and let rise in a warm place (85 degrees), free
from drafts, 30 minutes.
Turn dough out onto a well-floured surface, and roll to 1/2-inch

thickness. Cut with a 2-inch round cutter. Place on a lightly greased
15- by 10-inch jellyroll pan. Cover and let rise in a warm place (85
degrees), free from drafts, 45 minutes or until doubled in bulk.
Bake, uncovered, at 350 degrees for 20 to 25 minutes or until lightly
browned. Let rolls cool 10 minutes. Pipe Sugar Glaze over rolls in an
"X" shape.
For Sugar Glaze: Whisk together all ingredients until smooth. (Makes 1/2
cup)
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Hot Relish
Recipe By :Nora Henshaw; Okemah, OK

Categories : Canning Pickles/Relishes

-------- ------------ --------------------------------
6 large red tomatoes
6 large green tomatoes
3 large onions
1 large red bell pepper
2 cups sugar
3 cups white vinegar (5% acidity)
1/3 cup black peppercorns -- cracked
2 jalape�o peppers - (to 3) -- finely chopped
2 tablespoons salt
1 tablespoon freshly-ground black pepper
Chop first 4 ingredients coarsely. Pulse in a food processor 2 to 3 times

or until chopped; drain.
Combine tomato mixture, sugar, and remaining ingredients in a saucepan;

bring to a boil over medium-low heat, stirring constantly. Reduce heat,
and simmer, stirring often, 45 minutes.
Pack mixture into hot jars, filling to 1/2 inch from top. Remove air
bubbles; wipe jar rims. Cover at once with metal lids, and screw on
bands.
Process in boiling-water bath 5 minutes.
This recipe yields 10 (12-ounce) jars.
Source:
Yield:
"10 (12-ounce) jars"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Hot Spiced Cider
Recipe By :Valerie Stutsman; Norfolk, VA


-------- ------------ --------------------------------
2 quarts apple cider
1/2 cup molasses
4 lemon slices -- cut in half
12 whole cloves
2 cinnamon sticks - (2" long)
1/4 cup lemon juice
=== GARNISHES ===
Cinnamon sticks
Lemon wedges
Whole cloves
Bring cider and next 4 ingredients to a boil in a large saucepan over

medium-high heat, stirring occasionally; reduce heat, and simmer 15
minutes.
Remove cinnamon sticks and cloves with a slotted spoon; stir in lemon
juice. Garnish, if desired.
Per cup: Calories 163; Fat 0.5g; Cholesterol 0mg; Sodium 16mg.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Hot Tomato Grits
Recipe By :n/a

-------- ------------ --------------------------------
2 cans chicken broth - (14 1/2 oz)
1/2 teaspoon salt
1 cup quick-cooking grits
2 large tomatoes -- peeled, chopped
2 tablespoons canned chopped green chiles
=== GARNISHES ===
Chopped tomato
Cooked and crumbled bacon
Cook bacon in a heavy saucepan until crisp, reserving drippings in pan.

Gradually add broth and salt; bring to a boil.
Stir in grits, tomato, and chiles; return to a boil, stirring often.

Reduce heat, and simmer, stirring often, 15 to 20 minutes.
Stir in cheese; cover and let stand 5 minutes or until cheese melts.
Comments: To decrease fat and calories, drain bacon on paper towels,

discarding drippings; substitute reduced-fat sharp Cheddar cheese for
regular.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Hot-And-Spicy Cranberry-Pear Chutney
Recipe By :Janet Eilders; Sikeston, MO


-------- ------------ --------------------------------
1 1/2 cups fresh cranberries
1/3 cup sugar
1 cup fresh orange juice
1 tablespoon grated fresh ginger
2 jars pear preserves - (10 1/2 oz ea)
1 jar hot jalape�o jelly - (10 1/2 oz)
1 jar hot mango chutney - (9 oz)
Bring first 5 ingredients to a boil in a large saucepan, stirring

constantly. Reduce heat, and simmer, stirring constantly, 5 minutes or
until cranberry skins pop. Stir in pear preserves and remaining
ingredients; simmer mixture, stirring constantly, for 5 minutes.
Remove from heat, and cool. Pour into hot sterilized jars, and seal.
Store in refrigerator up to 1 month.
Comments: For testing purposes only, we used Craisins for sweetened dried
cranberries.
Source:
Yield:
"8 cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Hot-Water Cornbread
Recipe By :n/a

-------- ------------ --------------------------------
2 cups white cornmeal
1 teaspoon sugar
1/4 cup half-and-half
1 cup boiling water - (to 2) -- see * Note
Vegetable oil
Softened butter
* Note: The amount of boiling water needed varies depending on the type
of cornmeal used. Stone-ground (coarsely ground) cornmeal requires more
liquid.
Combine first 4 ingredients in a bowl; stir in half-and-half and 1

tablespoon oil. Gradually add boiling water, stirring until batter is the
consistency of grits.
Pour oil to a depth of 1/2 inch into a large heavy skillet; place over
medium-high heat. Scoop batter into a 1/4-cup measure; drop into hot oil,
and fry, in batches, 3 minutes on each side or until golden. Drain on
paper towels. Serve with softened butter.
Country Ham Hot-Water Cornbread: After adding boiling water, stir in 1 to

2 cups finely chopped cooked country ham.
Bacon-Cheddar Hot-Water Cornbread: After adding boiling water, stir in 8

slices cooked and crumbled bacon, 1 cup shredded sharp Cheddar cheese, and
4 minced green onions.
Southwestern Hot-Water Cornbread: After adding boiling water, stir in 1

jalape�o pepper, seeded and minced; 1 cup shredded Mexican cheese blend; 1
cup frozen whole kernel corn, thawed; and 1/4 cup minced fresh cilantro.
Baked Hot-Water Cornbread: Omit skillet procedure. Pour 1/3 cup

vegetable oil into a 15- by 10-inch jellyroll pan, spreading to edges.
Drop batter as directed onto pan Bake at 475 degrees for 12 to 15
minutes. Turn and bake 5 more minutes or until golden brown.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Hummingbird Cake
Recipe By :n/a

-------- ------------ --------------------------------
2 cups sugar
1/2 teaspoon salt
3 large eggs
1 can crushed pineapple - (8 oz) -- undrained
1 3/4 cups mashed ripe bananas
1 1/2 cups chopped pecans -- divided
1 package powdered sugar - (16 oz)
Stir together first 5 ingredients in a large bowl; add eggs and oil,
stirring until dry ingredients are moistened. Do not beat. Stir in
vanilla, pineapple, bananas, and 1 cup pecans. Pour batter into 3 greased
and floured 9-inch round cakepans.

in center comes out clean. Cool in pans 10 minutes; remove from pans on
wire racks, and cool completely on wire racks.
Stir remaining 1/2 cup pecans into Cream Cheese Frosting, if desired, or
reserve them to sprinkle over top of frosted cake. Spread frosting
between layers and on top and sides of cake.
For Cream Cheese Frosting: Beat butter and cream cheese at medium speed
with an electric mixer until blended. Gradually add powdered sugar,
beating until light and fluffy. Stir in vanilla. (Makes enough for
(3-layer) cake)

Source:
Yield:
"1 cake"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 21 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 76 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Ice Cream-Toffee Dessert
Recipe By :Mrs. Bill Baker; Richardson, TX


-------- ------------ --------------------------------
2 packages ladyfingers - (3 oz ea)
1/4 cup hot water
6 toffee candy bars - (1.4 oz ea) -- divided
1/2 gallon vanilla ice cream -- see * Note, softened
3 tablespoons coffee liqueur -- (optional)
1 container frozen whipped topping - (8 oz) -- thawed
* Note: One-half gallon coffee ice cream may be substituted for vanilla
ice cream; omit coffee granules and water.
Stand ladyfingers around edge of a 9-inch springform pan; line bottom of

pan with remaining ladyfingers.
Combine coffee and 1/4 cup hot water in a small bowl, stirring until
dissolved; let cool completely.
Chop 5 candy bars into small pieces. Stir chopped candy and coffee into
ice cream. Spoon into prepared pan. Cover with plastic wrap, and freeze
8 hours.
Stir liqueur into whipped topping, if desired. Dollop around edge of

ice-cream mixture. Chop remaining candy bar, and sprinkle evenly over
top. Let stand 30 minutes before serving.
Comments: For testing purposes only, we used Skor candy bars.

Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Inside Out Cheeseburgers
Recipe By :n/a

-------- ------------ --------------------------------
3/4 teaspoon pepper
6 onion slices, 1/2" thick
6 slices sharp Cheddar cheese - (1 oz ea)
1/2 cup pickle relish
6 large sesame seed buns -- toasted
=== TOPPINGS ===
Mayonnaise
Mustard
Leaf lettuce
Tomato slices
Combine first 4 ingredients in a large bowl; shape into 12 patties. Set

aside.
Saut� onion in a large nonstick skillet coated with cooking spray 10

minutes or until tender.
Top 6 patties with onion, cheese, and relish; cover with remaining 6
patties, pressing edges to seal. Cook patties in batches in nonstick
skillet over medium heat 8 minutes on each side or until beef is no longer
pink. Serve in buns with desired toppings.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Israeli Couscous Salad With Fennel And Goat Cheese
Recipe By :Gilda Lester; Wilmington, NC


-------- ------------ --------------------------------
1 medium fennel bulb
1/2 cup olive oil
1/2 cup lemon juice
1/2 cup sliced fresh basil
1/2 teaspoon salt
1/2 cup sliced ripe olives
1 cup Israeli couscous -- cooked
6 Bibb lettuce leaves
1 package goat cheese - (2 1/2 oz) -- crumbled
Fennel fronds -- for garnish
Trim base from fennel bulb; cut bulb into thin strips, reserving fronds
for garnish, if desired.
Whisk together olive oil and next 6 ingredients in a large bowl. Add
fennel strips, bell pepper, olives, and green onions, tossing to coat.
Add couscous, and toss lightly.
Arrange lettuce on 6 plates. Top with couscous mixture. Sprinkle with

goat cheese, and garnish with fennel fronds, if desired.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Italian Club Sandwich
Recipe By :Melody Eustis; Mandeville, LA


-------- ------------ --------------------------------
1/2 Italian bread loaf - (16-oz loaf)
1/4 cup Italian dressing
1/2 cup mayonnaise
1/2 cup mustard
1/2 pound thinly-sliced Genoa salami
1/2 pound thinly-sliced mortadella or bologna
4 slices provolone cheese slices - (1 oz ea)
Romaine lettuce leaves
8 bacon slices -- cooked, cut in half
Pimiento-stuffed green olives -- for garnish
Cut bread diagonally into 12 (1/4-inch-thick) slices; arrange on a baking

sheet. Brush slices evenly with Italian dressing, and sprinkle with
Parmesan cheese. Bake at 375 degrees for 5 to 6 minutes or until lightly
toasted.
Spread untoasted sides of bread slices evenly with mayonnaise and mustard.
Layer 4 bread slices, mayonnaise-side up, with salami, mortadella, and

provolone. Top with 4 bread slices, mayonnaise-side up; layer with
lettuce, tomato, and bacon. Top with remaining 4 bread slices,
mayonnaise-side down. Cut in half, and secure with wooden picks.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Italian Cottage Cheese
Recipe By :n/a
Categories : Cheese

-------- ------------ --------------------------------
8 cups milk
1/2 cup whipping cream -- (optional)
2 cups buttermilk
1/2 teaspoon salt
Heat milk and, if desired, whipping cream in a saucepan over medium heat
to 190 degrees. (Do not boil.) Add buttermilk, stirring until large
curds form.
Line a colander with several layers of cheesecloth or a coffee filter;

pour mixture into colander. Let stand 20 to 30 minutes to drain. Press
cheese mixture slightly to remove remaining liquid.
Invert cottage cheese onto a serving dish; sprinkle with salt. Cover and
chill 8 hours. Serve with fresh fruit, if desired.
Source:
Yield:
"1 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Italian Meat Loaf
Recipe By :n/a
Categories : Main Dish Meatloaf
-------- ------------ --------------------------------
1 1/2 pounds lean ground beef
1 can Italian-style tomato sauce - (15 oz) -- divided
1 1/4 cups soft breadcrumbs
1/4 cup minced onion
3/4 teaspoon salt
Stir together ground beef, 1/2 cup tomato sauce, and next 6 ingredients.
Shape into a 9-inch loaf, and place on a lightly greased rack in a broiler
pan.
Bake at 350 degrees for 1 hour. Stir together remaining tomato sauce and
parsley; pour over meat loaf. Bake 5 more minutes.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Italian Tomato Salad
Recipe By :n/a

-------- ------------ --------------------------------
3 large tomatoes -- chopped
= (or 6 plum tomatoes)
1 small purple onion -- (optional), sliced
thin
1 tablespoon minced fresh basil
1 tablespoon minced fresh oregano
1/4 teaspoon salt
3 tablespoons red wine vinegar
1/4 cup crumbled Gorgonzola cheese
Croutons -- for garnish
Combine tomato and, if desired, onion in a large bowl.
Combine basil and next 6 ingredients; add to tomato mixture, tossing to

coat. Sprinkle with cheese. Chill 8 hours.
Source:
Yield:
"4 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Jack-O'-Lantern Cheeseburger Pie
Recipe By :Martha Jordan Newberry; Palm Bay, FL


-------- ------------ --------------------------------
1 pound ground beef
3/4 teaspoon salt
1/4 cup ketchup
1 tablespoon prepared mustard
3 cups shredded Monterey Jack cheese - (12 oz) -- divided
2 tablespoons water
1 large egg
Red liquid food coloring
Yellow liquid food coloring

stirring until beef crumbles and is no longer pink; drain. Stir in
ketchup and Worcestershire sauce; cool.
Unfold 1 piecrust, and place on a lightly greased baking sheet. Spread
mustard evenly over crust. Stir together meat mixture and 2 cups cheese;
spoon onto center of crust, leaving a 2-inch border.
Unfold remaining piecrust, and cut out a jack-o'-lantern face, reserving

pastry cutouts to use as a stem. Place crust over meat mixture; crimp
edges of crust, and fold under. Place stem on top of jack-o'-lantern
face.
Whisk together 2 tablespoons water, egg, and 1 drop each of red and yellow
food coloring; brush over crust.
Bake at 425 degrees for 20 minutes; remove from oven, and brush again with
egg mixture. Fill eyes, nose, and mouth with remaining 1 cup cheese.
Bake 5 to 10 more minutes or until golden brown.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Jalape�o-Cheese Grits
Recipe By :LaJuan Coward; Jasper, TX


-------- ------------ --------------------------------
1 3/4 cups uncooked quick-cooking grits
2 red or green jalape�o peppers -- seeded, diced
1 large green bell pepper -- chopped
2 cups shredded Monterey Jack cheese - (8 oz)
1/4 teaspoon salt
Bring broth to a boil in a large saucepan; stir in grits. Reduce heat,

and simmer, stirring occasionally, 5 minutes. Cover.
Melt butter in a large skillet; add onion and peppers, and saut� 5 minutes
or until tender. Stir in grits, Cheddar cheese, and next 3 ingredients.
Pour into a lightly greased 13- by 9-inch baking dish. Bake at 350
degrees for 30 minutes or until set; serve grits immediately.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Jalape�o-Cranberry Sauce
Recipe By :n/a

-------- ------------ --------------------------------
1 can whole-berry cranberry sauce - (16 oz)
1/2 cup hot jalape�o pepper jelly
Cook ingredients in a small saucepan over medium heat, stirring often,

until jelly melts. Serve warm with lamb, pork, or chicken.
Source:
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0
Jam Thumbprints
Recipe By :n/a

-------- ------------ --------------------------------
1/2 cup sugar
1/2 teaspoon salt
3/4 cup finely chopped pecans
1/3 cup strawberry preserves
Beat butter and sugar at medium speed with an electric mixer until fluffy.
Add egg yolks, vanilla, and salt, beating well. Gradually add flour,
beating until blended. Shape dough into 3/4-inch balls.
Beat egg whites with a fork. Dip balls into egg white; roll in pecans.
Place 1 inch apart on lightly greased baking sheets. Gently press thumb
into center of each cookie to make indentation.
Bake at 350 degrees for 15 to 17 minutes. Cool on baking sheets 5

minutes. Remove cookies to wire racks to cool completely. Spoon about
1/2 teaspoon preserves into each indentation.
Source:
Yield:
"3 dozen"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0

Jambalaya
Recipe By :n/a

-------- ------------ --------------------------------
4 ounces tasso -- cubed
2 skinned boned chicken breast halves -- cubed
1 can diced tomatoes - (14 1/2 oz) -- undrained
Saut� tasso and chicken in hot oil in a large skillet over medium-high
heat 3 to 5 minutes or until chicken is done. Remove with a slotted
spoon, and reserve drippings in skillet.
Add celery, onion, and bell pepper to reserved drippings; saut� until
tender. Add chicken broth and diced tomatoes; simmer 15 minutes.
Add rice, tasso, and chicken. Remove from heat. Cover and let stand 5
minutes or until liquid is absorbed.
Comments: If tasso isn't available, substitute smoked ham and 1

tablespoon Cajun seasoning.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Kahlua Cake
Recipe By :n/a
-------- ------------ --------------------------------
1/2 cup chopped pecans or walnuts -- toasted
1 package chocolate cake mix - (18.25 oz)
1 package chocolate instant pudding mix - (3.9 oz)
3/4 cup Kahlua -- divided
3/4 cup water -- divided
4 large eggs
1 cup sugar
Sprinkle toasted pecans in bottom of a greased and floured 12-cup Bundt

pan.
Combine cake mix and pudding mix in a large bowl. Add 1/2 cup Kahlua, 1/2
cup water, and oil; beat at medium speed with an electric mixer until
blended. Add eggs, 1 at a time, beating until blended after each
addition. Pour into prepared pan.

in center comes out clean.
Boil remaining 1/4 cup water, sugar, and butter 2 minutes or until sugar
dissolves; add remaining 1/4 cup Kahlua. Pour over warm cake. Let stand
30 minutes on a wire rack before removing from pan.
Source:
Yield:
"1 cake"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Kahlua Fudge Brownies
Recipe By :n/a

-------- ------------ --------------------------------
1 1/2 cups sugar
2 large eggs
3 tablespoons Kahlua
1 1/4 cups sifted cake flour
1/2 cup cocoa
1/2 cup finely-chopped walnuts
Combine first 4 ingredients, stirring until blended. Combine flour,

baking powder, and cocoa; stir into sugar mixture. Fold in walnuts.
Spoon into a lightly greased 9-inch square pan.

center comes out clean; cool on a wire rack, and cut into squares.
Comments: To reduce fat and calories, substitute 1/2 cup egg substitute
for eggs.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Kentucky Bibb Salad With Fried Green Tomatoes
Recipe By :Anoosh Shariat; Shariat's, Louisville, KY


-------- ------------ --------------------------------
1/4 cup cornmeal
1 teaspoon dried mint
1/4 teaspoon salt
1/4 cup buttermilk
3 large tomatoes -- cut 1/4"-thk slices
Vegetable or peanut oil
2 large Bibb lettuce heads -- rinsed, torn
1/2 cup toasted walnuts
=== ROSE VINAIGRETTE ===
3 large shallots -- finely chopped
1/4 teaspoon salt
1 tablespoon honey
2 teaspoons rose water -- (optional)
3 tablespoons walnut oil -- see * Note
=== GARNISHES ===
Gourmet edible petite rose petals
Chopped green/ red/ and yellow bell
peppers
Chopped purple onion
* Note: Three tablespoons vegetable oil may be substituted for walnut

oil. Note: For extra-crispy fried tomatoes, dip in batter twice.
Whisk together first 5 ingredients in a bowl until smooth; dip tomato

slices evenly in batter.
Pour oil to a depth of 2 inches into a large heavy skillet. Fry tomato
slices, in batches, in hot oil over medium-high heat 4 minutes on each
side or until slices are golden.
Arrange lettuce evenly on 6 plates; top each with 2 tomato slices.

Sprinkle evenly with walnuts; drizzle with Rose Vinaigrette. Garnish, if
desired.
For Rose Vinaigrette: Stir together first 4 ingredients and, if desired,

rose water; whisk in oils. (Makes 3/4 cup)
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Kentucky Derby Tartlets
Recipe By :n/a

-------- ------------ --------------------------------
36 frozen mini phyllo shells
1/3 cup semisweet chocolate mini-morsels
1 cup finely chopped pecans -- toasted
3/4 cup light brown sugar - (firmly-pcked)
1 tablespoon butter or margarine -- softened
1/4 cup bourbon
Arrange shells on a lightly greased 15- by 10-inch jellyroll pan.

Sprinkle chocolate mini-morsels into shells. Stir together pecans and
next 4 ingredients. Spoon evenly into shells.
Bake at 350 degrees for 20 minutes or until golden brown. Store in an

airtight container up to 3 days, or freeze up to 1 month.
Comments: Bite-size Kentucky Derby Tartlets are filled to the brim with
chocolate, pecans, and bourbon. For testing purposes only, we used Athens
Foods Mini Fillo Dough Shells.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Lamb Chops With Mint A�oli
Recipe By :n/a

-------- ------------ --------------------------------
2 teaspoons dried summer savory
1 teaspoon salt
16 lamb chops, 2" thick
=== MINT A�OLI ===
1 cup mayonnaise
1/4 cup coarsely-chopped fresh mint
1/2 teaspoon salt
Combine first 4 ingredients, and rub evenly into both sides of lamb chops.
Brown chops in hot oil in a large nonstick skillet over medium-high heat 2
to 3 minutes on each side. Arrange chops on a lightly greased rack in a
broiler pan.
Bake chops at 350 degrees for 35 to 40 minutes or until a meat thermometer

inserted into thickest portion registers 145 degrees (medium rare). Serve
lamb with Mint A�oli. Garnish, if desired
For Mint A�oli: Process all ingredients in a blender or food processor

until smooth, stopping to scrape down sides. (Makes 1 1/4 cups)
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Lamb Chops With Minted Apples
Recipe By :Executive Chef Stephen Adams; Biltmore Estate


-------- ------------ --------------------------------
1 garlic bulb
8 lamb chops, 2" thick -- trimmed
1 tablespoon Biltmore Dry Rub -- (see below)
Minted Apples -- (see below)
=== BILTMORE DRY RUB ===
1/2 teaspoon onion powder
1/2 teaspoon ground celery seeds
1/4 teaspoon dried rosemary
1/4 teaspoon ground sage
1/4 teaspoon dried dillweed
=== MINTED APPLES ===
3 tablespoons butter
2 shallots -- thinly sliced
2 tablespoons sugar
3 Granny Smith apples -- peeled, sliced
1/3 cup apple cider vinegar
1/4 cup reserved lamb drippings or bacon drippings
2 tablespoons mint jelly
2 teaspoons chopped fresh mint -- (optional)
Cut off pointed end of garlic bulb, and place on a piece of aluminum foil.
Drizzle with olive oil, and fold foil to seal. Bake at 425 degrees for
30 minutes. Cool and peel 12 cloves, reserving any remaining cloves for
other uses.
Sprinkle lamb evenly with Biltmore Dry Rub, and place on a lightly greased
rack in a broiler pan. Bake at 325 degrees for 45 minutes or until a meat
thermometer inserted into thickest portion registers 145 degrees
(medium-rare).
Reserve 1/4 cup drippings for Minted Apples. Serve with Minted Apples and
roasted garlic.
For Biltmore Dry Rub: Combine all ingredients. Store in an airtight

container up to 6 months. Use to season lamb, chicken, steak, or pork.
For Minted Apples: Melt butter in a large skillet over low heat; add
shallots and garlic, and saut� until tender. Stir in sugar. Add apple,
and cook, stirring occasionally, 3 minutes or until lightly caramelized.
Add vinegar, drippings, and jelly; cook, stirring occasionally, 6 to 8
minutes. Serve immediately, or chill, if desired; reheat just before
serving. Sprinkle with fresh mint, if desired. (Makes 4 servings)
Pork Chops With Minted Apples: Substitute 4 (2-inch-thick) bone-in pork

chops. Sprinkle evenly with 2 teaspoons Biltmore Dry Rub. Bake at 325
degrees for 45 minutes or until a meat thermometer inserted into thickest
portion registers 160 degrees. Remove chops, and add 1/4 cup water to
pan; cook over medium heat 2 minutes, stirring to loosen browned bits.
Substitute mixture for 1/4 cup reserved drippings in Minted Apples.
Garnish with fresh sage and rosemary, if desired.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Lasagna With Roasted Garlic Cream Sauce
Recipe By :n/a

-------- ------------ --------------------------------
4 garlic bulbs -- separated
1 package frozen lasagna with meat sauce - (40 oz)
1/4 cup finely-shredded Parmesan cheese
Wrap garlic cloves in aluminum foil. Place garlic and lasagna on a baking
sheet. Bake garlic and lasagna according to package directions for
lasagna.
Squeeze pulp from garlic cloves into a small saucepan. Add butter, and
cook over medium heat until melted. Whisk in flour, and cook, whisking
constantly, 1 minute.
Gradually add chicken broth and whipping cream, and cook, whisking
constantly, until mixture is thickened and bubbly.
Spoon over lasagna, and sprinkle with cheese. Serve immediately.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 1/2
Nutr. Assoc. : 0 0 0 0 0 0 0

Layered B.L.T. Salad
Recipe By :n/a

-------- ------------ --------------------------------
1 cup mayonnaise
1 teaspoon dried basil
1/2 teaspoon salt
1 large iceberg lettuce head -- torn (abt 4 cups)
1 package thick bacon slices - (32 oz) -- cooked, crumbled
6 plum tomatoes -- thinly sliced
3 cups large croutons
Stir together first 7 ingredients until well blended.
Layer lettuce, bacon, and tomato in a 13- by 9-inch baking dish. Spread
mayonnaise mixture evenly over tomato, sealing to edge of dish. Cover and
chill salad at least 2 hours.
Sprinkle with croutons, and serve immediately.
Comments: Another type of lettuce, such as Red Leaf, also would work
great in this salad version of the popular sandwich.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Layered Southwestern Salad
Recipe By :n/a
-------- ------------ --------------------------------
1/2 cup lime juice
1/2 cup olive oil
1/2 cup sour cream
1 teaspoon sugar
1/2 teaspoon salt
1 package romaine lettuce - (16 oz) -- shredded
1 small purple onion -- chopped
1 package shredded Mexican 4-cheese blend - (8 oz)
1 can whole kernel corn with
red and green peppers - (15 oz) -- drained
1 can sliced ripe olives - (6 oz) -- drained
2 cups crushed tortilla chips
Fresh cilantro leaves -- for garnish

Layer lettuce and next 7 ingredients in a 3-quart glass bowl. Pour

vinaigrette over salad just before serving, and gently toss. Garnish, if
desired, and serve immediately.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Layered Turkey Salad
Recipe By :n/a

-------- ------------ --------------------------------
1 package mixed salad greens - (10 oz)
2 cups chopped smoked turkey
1 bottle Ranch-style dressing - (16 oz)
1 package Italian-blend shredded cheese - (8 oz)
2 cans sweet peas - (15 1/4 oz ea) -- drained
1 can sliced carrots - (14 1/2 oz) -- drained
Arrange half of salad greens in a 3-quart bowl; top with smoked turkey,
and drizzle with half of dressing.
Layer with 1 cup shredded cheese, peas, and carrots, sprinkling each layer
with seasoned salt and coarsely ground pepper.
Top with 1/2 cup cheese and remaining salad greens. Drizzle with
remaining dressing; sprinkle with remaining 1/2 cup cheese.
Source:
- - - - - - - - - - - - - - - - - - -
Per serving: trace Calories (kcal); trace Total Fat; (22% calories from fat);
trace Protein; trace Carbohydrate; 0mg Cholesterol; 114mg Sodium
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Layered Vegetable Salad With Parmesan Dressing
Recipe By :Ann Peck; Fort Worth, TX


-------- ------------ --------------------------------
1 package sliced fresh mushrooms - (8 oz)
2 cups broccoli flowerets -- chopped
1 package shredded carrot - (10 oz)
5 small yellow squash -- sliced
2 large red bell peppers -- cut 1" pieces
2 green onions -- (optional), sliced
=== PARMESAN DRESSING ===
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup Italian dressing with balsamic vinegar
1/4 teaspoon cracked black pepper
Layer half each of first 5 ingredients and, if desired, green onions in a

3-quart glass bowl. Spread half of Parmesan Dressing over top; repeat
layers. Cover and chill 8 hours.
For Parmesan Dressing: Whisk together all ingredients until smooth.

(Makes about 2 cups)
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Leek-And-Potato Fritters
Recipe By :Beatriz Swirsky; Sunrise, FL

Categories : Fritters Side Dish

-------- ------------ --------------------------------
1 large russet potato - (abt 1/2 lb) -- peeled, and
cut into 2" pieces
1 teaspoon salt
2 pounds leeks -- thinly sliced
1/2 cup matzo meal or fine dry breadcrumbs
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 cup canola oil
Sour cream -- (optional)
Cook potato and salt in a Dutch oven in boiling water to cover 20 minutes
or until tender; drain. Mash potato, and set aside.
Cook leeks in Dutch oven in boiling water to cover 3 minutes; drain. Stir
together potato, leeks, and next 5 ingredients. Chill 1 hour.
Shape mixture into 18 patties. Cook, in batches, in hot oil in a large

skillet 2 minutes on each side or until golden brown. Serve immediately
with sour cream, if desired.
This recipe yields 18 patties.

Source:
Yield:
"18 fritters"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Lemon Angel Rolls With Raspberry Sauce
Recipe By :n/a

-------- ------------ --------------------------------
1 angel food cake loaf - (10.5 oz)
1 jar lemon curd - (11 1/4 oz)
Sifted powdered sugar
=== RASPBERRY SAUCE ===
1 package frozen raspberries - (10 oz) -- thawed
1/4 cup water
1/2 cup sugar
Remove crust from cake. Cut cake horizontally into 8 slices; flatten each
slice slightly with a rolling pin. Spread each cake slice evenly with
lemon curd. Starting from a narrow end, roll up cake slices, jellyroll
fashion. Wrap individually in wax paper, and chill.
Cut each roll into thirds; sprinkle with powdered sugar. Spoon Raspberry
Sauce evenly onto individual dessert plates; top with 3 cake roll slices.
For Raspberry Sauce: Process first 3 ingredients in a food processor or

blender until pureed. Pour raspberry mixture through a wire-mesh strainer
into a saucepan, discarding seeds. Stir in sugar. Bring to a boil over
medium heat. Reduce heat, and simmer 10 minutes. Chill. (Makes 1 cup)
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Lemon Barbecued Chicken
Recipe By :n/a
Poultry

-------- ------------ --------------------------------
1 1/4 cups lemon juice from concentrate
5 garlic cloves
1 small onion -- quartered
1 1/2 teaspoons paprika
1 1/4 cups vegetable oil
2 teaspoons dried basil
2 teaspoons dried thyme
4 pounds chicken quarters
Fresh basil sprigs -- for garnish
Process first 6 ingredients in a blender 1 minute or until smooth,

stopping to scrape down sides. Turn blender on high; add oil in a slow,
steady stream. Add basil and thyme; process on low 30 seconds. Remove 2
cups sauce; cover and chill 8 hours.
Place chicken in shallow dishes or heavy-duty zip-top plastic bags; add

remaining sauce. Cover or seal; chill 8 hours. Drain, discarding sauce.
Prepare fire by piling charcoal or lava rocks on 1 side of grill. Place a

drip pan on opposite side. Coat food rack with vegetable cooking spray;
place on grill.
Grill chicken, skin-side up and covered with grill lid, directly over
medium-high heat (350 to 400 degrees) 15 minutes. Turn chicken, and cook,
covered with grill lid, 10 to 15 minutes or until golden.
Remove chicken from direct heat, and arrange over drip pan; cook, covered
with grill lid, over indirect heat 25 to 35 minutes or until a meat
thermometer inserted into thickest portion of chicken registers 180
degrees.
Cook remaining sauce in a sauce pan over medium heat until hot. Serve
with chicken and, if desired, crusty French bread. Garnish, if desired.

Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Lemon Butter Cookies
Recipe By :Cheryl Farrow; Montgomery, AL


-------- ------------ --------------------------------
2 cups butter -- softened
1 teaspoon lemon extract
1 teaspoon grated lemon rind -- (optional)
Beat butter until creamy; gradually add powdered sugar, beating well. Add
flour, 1 cup at a time, beating well after each addition. Stir in extract
and, if desired, rind.
Form dough into desired shapes using a cookie press, and place onto
parchment paper-lined baking sheets.
Bake at 325 degrees for 12 to 15 minutes per batch. Cool on wire racks.
Source:
Yield:
"8 dozen"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0
Lemon Egg-Drop Soup
Recipe By :n/a

-------- ------------ --------------------------------
6 cups water
6 teaspoons chicken-flavored bouillon granules
1/2 cup sliced fresh mushrooms
2 garlic cloves
2 teaspoons reduced-sodium soy sauce
Bring first 7 ingredients to a boil in a large saucepan. Cover, reduce

heat, and simmer 15 minutes. Stir in white pepper.
Slowly pour in beaten eggs, stirring constantly, until eggs form lacy
strands. Immediately remove from heat; remove and discard garlic.
Source:
Yield:
"5 3/4 cups"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Lemon Ice
Recipe By :Agnes Stone Mixon; Ocala, FL

-------- ------------ --------------------------------
1 can frozen lemonade concentrate - (12 oz) -- thawed
3 cups ice cubes
1 cup water
1/3 cup sugar
Lemon rind strips -- for garnish
Process first 4 ingredients in a blender or food processor until smooth.

Pour into a 13- by 9-inch pan; freeze 45 minutes.
Process frozen mixture in blender or food processor until smooth. Return

to pan, and freeze 8 hours. Garnish, if desired.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
Lemon Pound Cake Squares
Recipe By :n/a

-------- ------------ --------------------------------
1 package pound cake mix - (16 oz)
1/2 cup mayonnaise
2 large eggs
2 tablespoons grated lemon rind
1/2 cup water
=== LEMON GLAZE ===
1 cup confectioners' sugar
1 1/2 tablespoons fresh lemon juice
Beat first 6 ingredients at low speed with an electric mixer 30 seconds;

beat at medium speed 3 minutes. Pour batter into a greased and floured
11- x 7-inch baking dish.
in center comes out clean. Cool in dish on a wire rack. Drizzle with
Lemon Glaze. Cut into squares.
For Lemon Glaze: Stir together all ingredients. (Makes 1/2 cup)
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Lemon Rice Pilaf
Recipe By :Mrs. Cathy Laudet; Nokomis, FL


-------- ------------ --------------------------------
3 cups hot cooked rice
2 tablespoons grated lemon rind
1/2 teaspoon salt
Melt butter in a large skillet over medium-high heat; add celery and green
onions, and saut� until celery is tender. Stir in rice and remaining
ingredients; cook over low heat 2 minutes or until thoroughly heated.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Lemon Sour Cream Pound Cake
Recipe By :Bettie Jo Sightler; West Columbia, SC


-------- ------------ --------------------------------
3 cups sugar
1/4 teaspoon salt
6 large eggs
=== LEMON GLAZE ===
1 teaspoon grated lemon rind -- (optional)
Place first 9 ingredients in a 4-quart mixing bowl (in that order). Beat
at low speed with a heavy-duty mixer 1 minute, stopping to scrape down
sides. Beat at medium speed 2 minutes. Spoon batter into a greased and
floured 10-inch tube pan.
Bake at 325 degrees for 1 hour and 30 minutes or until a long wooden pick
inserted in center comes out clean. Cool cake in pan on a wire rack 10
minutes; remove from pan, and cool on wire rack. Drizzle evenly with
Lemon Glaze.
For Lemon Glaze: Stir together first 3 ingredients and, if desired, lemon
rind until glaze is smooth. (Makes about 1/3 cup)
Comments: A large heavy-duty mixer is the secret to this one-step mixing

method. For testing purposes only, we used a KitchenAid mixer.
Source:
Yield:
"1 cake"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 18 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 39
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Lemon-Basil Butter Cookies
Recipe By :n/a

-------- ------------ --------------------------------
1 cup fresh lemon-basil leaves -- see * Note
1 3/4 cups sugar -- divided
1 pound butter -- softened
1/4 cup lemon juice
1 large egg
Fresh basil sprigs -- for garnish
* Note: Plain fresh basil leaves may be substituted for lemon-basil

leaves.
Process basil and 1/4 cup sugar in a food processor until blended.
add remaining 1 1/2 cups sugar, beating well. Add lemon juice and egg,
beating until blended. Gradually add flour and basil mixture, beating
until blended.
Shape dough into 1-inch balls, and place 2 inches apart on lightly greased
baking sheets. Flatten slightly with bottom of a glass dipped in sugar.
Bake at 350 degrees for 8 to 10 minutes or until lightly browned. Cool on
wire racks. Garnish, if desired.
Comments: You'll love these delicately sweet butter cookies. Lemon

brightens the flavor of the basil.
Source:
Yield:
"6 1/2 dozen"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 37 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 74 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0
Lemon-Basil Pan Potatoes
Recipe By :Susan Burns;, Trenton, NJ


-------- ------------ --------------------------------
2 medium red potatoes
1 medium zucchini
1/4 teaspoon salt
1/3 cup chopped fresh basil leaves - (packed)
= (or fresh parsley)
Cut potatoes in half. Place halves cut-side down, and cut lengthwise into
1/8-inch-thick slices. Pat dry, and set aside.
Cut zucchini in half lengthwise. Place halves cut-side down, and cut
crosswise into 1/4-inch-thick slices. Set aside.
Melt butter in oil in a 10-inch nonstick skillet over medium heat. Add
potato slices, and cook 6 to 7 minutes or until browned.
Stir in zucchini, green onions, and next 3 ingredients. Cover and cook 3
minutes. Remove from heat, and stir in basil.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Lemon-Raisin Spread
Recipe By :Brooks Hart; Woodbury, CT

Categories : Dips/Spreads

-------- ------------ --------------------------------
2 cups raisins
1 cup sugar
1/2 cup lemon juice
1/2 cup mayonnaise
Process raisins in a blender or food processor until finely chopped.
Cook sugar and lemon juice in a small saucepan over medium-high heat,
stirring until sugar dissolves. Stir in raisins. Cool. Stir in
mayonnaise. Cover and chill 1 hour.
Serve with assorted crackers or as a sandwich spread.
Source:
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Lemon-Rosemary Chicken
Recipe By :n/a
Poultry

-------- ------------ --------------------------------
1 medium onion -- halved, sliced
1 package frozen stir-fry vegetable medley - (16 oz)
1 tablespoon chopped fresh or dried rosemary -- divided
2 teaspoons lemon pepper -- divided
dish. Add flour; twist end of oven bag, and shake to coat.
Add onion, vegetables, 1 1/2 teaspoons rosemary, 1 teaspoon lemon pepper,

and 1/4 teaspoon salt to oven bag; squeeze bag to blend ingredients.
Sprinkle chicken breasts with remaining 1 1/2 teaspoons rosemary, 1

teaspoon lemon pepper, and 1/4 teaspoon salt. Arrange chicken over
vegetables in an even layer. Close oven bag with nylon tie; cut 6
(1/2-inch) slits in top of bag.
Bake at 350 degrees for 40 minutes or until chicken is done and vegetables
are tender.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Lemon-Rum Slush
Recipe By :n/a
Categories : Beverages Desserts

-------- ------------ --------------------------------
1/4 cup sugar
2 cans frozen lemonade concentrate - (6 oz ea)
2 cups water
1 1/2 cups pineapple juice
2 cups rum
Combine all ingredients, and freeze 6 hours, stirring occasionally.
Remove mixture from freezer; stir until slushy.
For Lemon Slush: Omit rum, and let frozen mixture stand at room
temperature 20 to 30 minutes or until slushy.
Source:
Yield:
"7 cups"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0
Lemon-Wild Rice Salad
Recipe By :n/a

-------- ------------ --------------------------------
1 can artichoke hearts - (14 oz) -- drained, chopped
1 red bell pepper -- chopped
1/2 cup chopped celery
1 cup lemon fruit filling
1/4 cup mayonnaise
Coarsely-ground black pepper
Cook rice according to package directions, omitting butter; cool.
Stir in chopped artichoke and next 5 ingredients. Sprinkle with pepper.

Cover and chill.
Comments: For Lemon-Chicken-Wild Rice Salad, add 3 cups chopped cooked

chicken before serving.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Lemongrass-And-Petits Pois Soup
Recipe By :Caroline Kennedy; Newborn, GA


-------- ------------ --------------------------------
2 lemongrass stalks
2 1/2 cups chicken broth -- divided
12 ounces frozen sweet peas -- thawed
2 large potatoes -- peeled, diced
1 large onion -- diced
1/2 teaspoon salt
3 tablespoons sour cream
2 teaspoons minced fresh mint
Crush lemongrass bulbs. Cook lemongrass stalks and 3/4 cup broth,
covered, in a small saucepan over low heat 30 minutes. Remove from heat,
and discard lemongrass. Add peas; let stand, covered, 15 minutes. Set
aside.
Melt butter in a medium saucepan over medium heat. Add diced potato and
onion, and saut� 5 minutes or until onion is tender. Add remaining 1 3/4
cups broth; bring to a boil. Reduce heat to low; cook mixture, covered,
30 minutes or until potato is tender. Cool.
Stir in pea mixture, salt, and pepper. Process mixture in a blender or

food processor until smooth, stopping to scrape down sides. Return to
saucepan; stir in half-and-half. Cook over low heat until thoroughly
heated.
Stir together sour cream and minced mint; dollop over soup. Garnish, if
desired.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Lemony Asparagus Soup
Recipe By :n/a

-------- ------------ --------------------------------
2 cans asparagus cuts and tips - (10 1/2 oz ea) -- undrained
1 can whole new potatoes - (14 1/2 oz) -- drained, sliced
1/2 teaspoon freshly-ground black pepper - (to 1)
1 cup milk
=== TOPPINGS ===
Sour cream
Chopped fresh basil
Melt butter in a Dutch oven over medium-high heat; add onion and garlic,
and saut� until tender. Add asparagus and next 4 ingredients.
Bring to a boil, stirring often. Reduce heat, and simmer, stirring often,
10 minutes. Cool slightly.
Process half of mixture in a blender or food processor until smooth,

stopping to scrape down sides. Transfer to another container, and repeat
procedure with remaining mixture.
Return asparagus mixture to Dutch oven, and stir in milk. Cook just until
soup is heated. (Do not boil.) Serve hot or cold with desired toppings.
Source:
Yield:
"6 cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Lightened Hummingbird Cake
Recipe By :n/a

-------- ------------ --------------------------------
3 cups all-purpose flour -- plus
2 teaspoons all-purpose flour -- divided
1/2 teaspoon salt
1 3/4 cups sugar
2 large eggs
1/2 cup unsweetened applesauce
1 3/4 cups mashed banana - (abt 5 to 6)
1 can crushed pineapple - (8 oz) -- undrained
1 package reduced-fat cream cheese - (8 oz) -- unsoftened
1 tablespoon light butter -- unsoftened
6 cups powdered sugar
Coat 3 (9-inch) round cakepans with cooking spray; sprinkle 2 teaspoons

flour evenly into pans, shaking to coat.
Combine remaining 3 cups flour and next 4 ingredients in a large bowl.

Stir together eggs, applesauce, and oil; add to flour mixture, stirring
just until dry ingredients are moistened. (Do not beat.) Stir in mashed
banana, vanilla extract, and pineapple. Pour batter evenly into prepared
pans.

in center comes out clean. Cool layers in pans on wire racks 10 minutes.
Remove layers from pans; cool completely on wire racks.
For Cream Cheese Frosting: Beat cream cheese and butter at high speed
with an electric mixer until creamy. Gradually add powdered sugar, beating
at low speed just until smooth. Stir in vanilla and pecans. (Makes 3 1/2
cups)
Spread Cream Cheese Frosting between layers and on top and sides of cake.
Per slice: Calories 407 (21% from fat); Fat 9.5g (sat 2.9g, mono 3.2g,
Comments: We lowered the fat and calories by substituting applesauce for

some of the oil, using less butter and sugar, fewer eggs, and substituting
light for regular cream cheese.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Lime-Peanut Dressing
Recipe By :Adelyne Smith; Dunnville, KY


-------- ------------ --------------------------------
1/2 cup lime juice
3 tablespoons sugar
2 tablespoons finely-chopped unsalted roasted peanuts
2 tablespoons fish sauce
Stir together all ingredients until blended. Serve dressing over mixed
salad greens and assorted fresh vegetables.
Per 2-tablespoon serving: Calories 54 (30% from fat); Fat 1.8g (sat
0.3g, mono 0.9g, poly 0.6g); Protein 1.7g; Carb 9g; Fiber 0.4g; Chol
0mg; Iron 0.3mg; Sodium 174mg; Calc 9mg.
Source:
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Lorraine Potatoes
Recipe By :n/a

-------- ------------ --------------------------------
1 package country style hash browns - (30 oz)
2 packages shredded Swiss cheese - (4 oz ea) -- divided
4 large eggs
1 cup half-and-half
1 teaspoon salt
1/8 teaspoon ground nutmeg -- (optional)
Cook bacon in a large skillet over medium-high heat about 8 minutes or

until crisp. Drain bacon, reserving 1 tablespoon drippings in skillet.
Crumble bacon, and set aside.
Saut� onions in hot drippings over medium-high heat 1 minute. Remove from
heat, and stir in potatoes and bacon. Spoon half of mixture into a
lightly greased 13- by 9-inch baking dish. Sprinkle with half of shredded
Swiss cheese, and top with remaining potato mixture.
Whisk together eggs, next 3 ingredients, and, if desired, nutmeg. Pour

over potato mixture. Bake at 350 degrees for 30 minutes. Sprinkle with
remaining cheese, and bake 5 more minutes.
Comments: "Lorraine" refers to bacon bits and cheese added to the

mixture.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Macadamia-Fudge Designer Brownies
Recipe By :n/a

-------- ------------ --------------------------------
2 1/2 cups sugar
1 1/2 cups butter or margarine
5 squares unsweetened chocolate - (1 oz ea)
6 large eggs
1 cup coarsely-chopped macadamias or almonds
Additional chopped macadamias -- for garnish
=== FUDGE FROSTING ===
12 squares semisweet chocolate - (1 oz ea)
Combine first 3 ingredients in a large saucepan; cook over low heat until
chocolate melts, stirring often. Remove from heat; cool 10 minutes.
Stir in eggs, flour, and nuts. Pour into a greased and floured 13- by
9-inch pan. Bake at 350 degrees for 30 to 35 minutes. Cool on a wire
rack.
Pour Fudge Frosting over top; chill 15 minutes, and cut into squares.
For Fudge Frosting: Heat whipping cream in a saucepan over medium heat;
stir in chocolate until smooth. Remove from heat, and cool to room
temperature. (Makes 2 1/2 cups)
Source:
Yield:
"4 dozen"
- - - - - - - - - - - - - - - - - - -
1/2 Fat; 33 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Macaroni And Cheese, Caramelized Onions, Roasted Red Peppers
Recipe By :n/a

-------- ------------ --------------------------------
1 package frozen macaroni and cheese - (40 oz)
1 cup soft breadcrumbs
1 teaspoon sugar
2 medium yellow onions -- halved, sliced
1 jar roasted red bell peppers - (7 oz) -- chopped
Cook macaroni and cheese according to package directions for conventional

oven, reducing cooking time to 30 minutes.
Melt butter in a large skillet. Remove 1 tablespoon melted butter, and

combine with breadcrumbs; set breadcrumb mixture aside.
Cook sugar and sliced onion in remaining 2 tablespoons butter in skillet

over medium-high heat, stirring occasionally, 20 minutes or until onion
turns a deep caramel.
Remove cover from macaroni and cheese carefully. Stir in onion and
chopped bell pepper. Top with breadcrumb mixture, and bake 15 more
minutes.
Comments: Caramelizing onions is a simple method of cooking onions and

sugar in butter until caramel in color -- like a caramel frosting.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Macaroni-And-Cheese Bake
Recipe By :Karen Whitehead; Enterprise, AL


-------- ------------ --------------------------------
1 cup uncooked elbow macaroni
1 medium green bell pepper -- chopped
1 can cream of mushroom soup - (10 3/4 oz) -- undiluted
1/2 cup mayonnaise
1/2 cup milk
2 cups chopped cooked chicken or turkey
Cook pasta according to package directions; drain.
Stir together pasta, cheese, and next 7 ingredients. Spoon into a lightly
greased 11- by 7-inch baking dish.
Bake at 350 degrees for 15 minutes. Sprinkle with breadcrumbs; bake 10

more minutes or until golden.
This recipe yields 6 servings. Recipe may be doubled. Freeze up to 3

months; thaw in refrigerator, and bake as directed.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Magic Reindeer Food
Recipe By :Jackson Moon; Birmingham, AL

Categories : Desserts Snacks

-------- ------------ --------------------------------
2 packages vanilla candy coating - (24 oz ea)
3 cups mini pretzels
1 can cocktail peanuts - (12 oz)
1 package frosted toasted oat O-shaped cereal -- (14.25 oz)
1 package crisp rice cereal squares - (12 oz)
1 package holiday candy-coated chocolate pieces -- (16 oz)
Red and green sugars
Place candy coating in a glass container; microwave at HIGH 2 1/2 minutes

or until melted, stirring once.
Combine pretzels and next 3 ingredients in a large bowl; add melted candy
coating, tossing to coat. Stir in chocolate pieces.
Spread mixture onto wax paper; sprinkle with sugars. Let stand 30
minutes. Break into pieces.
Comments: Sprinkle some of this outside on Christmas Eve and watch your
children's faces when they see just crumbs left in the morning.
Source:
Yield:
"25 cups"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Maple Barbecued Pork Ribs
Recipe By :n/a
Pork
-------- ------------ --------------------------------
1 cup maple syrup
1 cup ketchup
1 cup diced onion
1/2 cup water
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
3 pounds country-style pork ribs
1 tablespoon lemon pepper - (to 1 1/2)
Bring first 11 ingredients to a boil in a saucepan; reduce heat, and

simmer, stirring occasionally, 20 minutes. Cool. Reserve 1 cup maple
sauce.
Rub ribs evenly with lemon pepper. Grill, covered with grill lid, over
medium heat (300 to 350 degrees) 25 to 30 minutes on each side. Brush 1
side with maple sauce, and cook 10 to 15 more minutes. Serve with
reserved maple sauce.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Maple Coffee
Recipe By :n/a

-------- ------------ --------------------------------
3/4 cup maple syrup - (to 1 cup)
3 cups strong brewed coffee
Cook half-and-half and maple syrup in a saucepan over medium heat until
thoroughly heated. (Do not boil.) Stir in coffee.
Comments: To lighten recipe, use fat-free half-and-half, and reduce maple

syrup to 2/3 cup.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates

Maple-Plum Glazed Turkey Breast
Recipe By :n/a
Turkey

-------- ------------ --------------------------------
2 cups red plum jam
1 cup maple syrup
5 pounds bone-in turkey breast - (to 5 1/2)
1/2 teaspoon salt
8 fresh sage sprigs
Bring first 6 ingredients to a boil in a large saucepan over medium-high

heat; reduce heat to medium-low, and cook, stirring often, 25 minutes or
until thickened and bubbly. Remove from heat, and cool completely.
Reserve 1 1/2 cups sauce; cover and chill. Set aside remaining sauce for
basting.
Loosen skin from turkey without totally detaching skin; sprinkle salt
evenly under skin, and carefully arrange 4 sage sprigs on each side of
breast. Replace skin, and place turkey in a lightly greased 11- by 7-inch
baking dish. Spread 3/4 cup maple-plum sauce evenly over turkey; cover
loosely with aluminum foil.
Bake at 325 degrees for 1 hour; uncover and bake 1 more hour or until a
meat thermometer registers 170 degrees, basting with remaining 3/4 cup
maple-plum sauce every 15 minutes.
Remove turkey from baking dish; cool. Wrap in plastic wrap and then
aluminum foil, and chill 8 hours.
Serve turkey at room temperature. Cook reserved 1 1/2 cups maple-plum

sauce until thoroughly heated; serve with turkey.
Comments: To enjoy the turkey breast the day you make it, let it stand 30
minutes before carving. Serve with reserved maple-plum sauce.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Marinated Chicken Strips And Vegetables
Recipe By :n/a
Salads/Dressings

-------- ------------ --------------------------------
3/4 cup lite soy sauce
2/3 cup honey
1/3 cup dry sherry -- see * Note
1 1/2 pounds fresh asparagus spears
6 skinned boned chicken breast halves -- cut 1/4" strips
1/4 cup stone-ground mustard
2 tablespoons sesame seeds -- toasted
3 medium tomatoes -- cut into wedges
8 cups mixed salad greens
=== HONEY-MUSTARD DRESSING ===
1/4 cup reduced-fat mayonnaise
1/2 cup honey
2 tablespoons stone-ground mustard
* Note: One-third cup pineapple juice may be substituted for sherry.
Stir together first 5 ingredients; set 1/2 cup mixture aside. Pour
remaining soy sauce mixture evenly into 2 heavy-duty zip-top plastic bags.
Snap off tough ends of asparagus, and place asparagus spears in 1 bag.
Add chicken to remaining bag. Seal and chill at least 2 hours.
Drain chicken and asparagus, discarding marinade. Place chicken on a

lightly greased roasting pan. Place asparagus in a lightly greased 13- by
9-inch pan.
Stir together reserved 1/2 cup soy sauce mixture, mustard, and sesame
seeds. Pour 1/2 cup mixture over chicken and remaining 1/4 cup over
asparagus.
Bake chicken at 425 degrees for 5 minutes. Place asparagus in oven, and
bake chicken and asparagus 10 minutes or until chicken is done. Cool, if
desired. Place separately in zip-top plastic bags, and chill 8 hours, if
desired.
Arrange chicken, asparagus, and tomato over salad greens, and drizzle with
Honey-Mustard Dressing.
For Honey-Mustard Dressing: Stir together all ingredients; cover and

chill up to 3 days. (Makes 2 cups)
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Marinated Grilled Pork Chops
Recipe By :n/a
Pork

-------- ------------ --------------------------------
2 tablespoons dry white wine
6 center-cut pork chops, 1/2" thick
Combine first 7 ingredients in a large shallow dish or heavy-duty zip-top

plastic bag; add pork chops. Cover or seal, and chill 2 hours, turning
occasionally.
Remove chops from marinade, reserving marinade for basting. Bring

marinade to a rolling boil in a small saucepan, and boil at least 1
minute.
Grill pork chops, covered with grill lid, over medium heat (300 to 350
degrees) 30 to 40 minutes or until done, turning often and basting with
marinade.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Marinated Pork Loin
Recipe By :n/a
Pork

-------- ------------ --------------------------------
2 tablespoons granulated garlic
2 tablespoons salt
2 tablespoons freshly-ground black pepper
1 1/2 quarts white vinegar
1 can tomato puree - (28 oz)
1 large lemon -- halved
2 pounds boneless pork loin roast - (to 2 1/2)
=== MORTON'S SPECIAL SAUCE ===
Remaining marinade - (abt 2 cups)
3 tablespoons molasses
Combine first 5 ingredients. Squeeze lemon juice into marinade; add lemon
halves. Divide mixture in half; set aside.
Place roast in a shallow dish or heavy-duty zip-top plastic bag; pour half
of marinade over roast. Cover or seal, and chill 2 hours.
Prepare a hot fire by piling charcoal on one side of grill, leaving other
side empty. (For gas grills, light only one side.) Place food rack on
grill. Remove roast from marinade, discarding marinade. Arrange roast
over unlit side. Grill, covered with grill lid, 10 minutes.
Arrange roast over lit side. Grill, covered with grill lid, over
medium-high heat (350 to 400 degrees) 40 minutes or until meat thermometer
inserted into thickest portion registers 160 degrees, turning occasionally
and basting with 1 cup reserved marinade the last 10 minutes. Serve with
Morton's Special Sauce.
For Morton's Special Sauce: Stir together all ingredients in a saucepan;

cook over low heat 30 minutes or until thoroughly heated. (Makes 3 cups)
Comments: To reduce cooking time, butterfly roast by making a lengthwise

cut down center of 1 edge, cutting to within 1/2 inch of opposite side;
open roast, pressing with hand to flatten.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Marinated Pork Tenderloin
Recipe By :n/a
Pork

-------- ------------ --------------------------------
3 tablespoons lite soy sauce
2 tablespoons dry red wine
1 teaspoon vegetable oil
2 pork tenderloins - (3/4 lb ea)
Combine first 5 ingredients in a shallow dish or heavy-duty zip-top

plastic bag. Add tenderloins; cover or seal, and chill 8 hours, turning
occasionally.
Remove tenderloins from marinade, discarding marinade. Grill, covered

with grill lid, over medium heat (300 to 350 degrees), turning
occasionally, about 20 minutes or until a meat thermometer inserted into
thickest portion registers 160 degrees.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Mascarpone Cream Pie With Berry Glaze
Recipe By :Jan Curry; Raleigh, NC


-------- ------------ --------------------------------
1 package Bordeaux cookies - (6.75 oz) -- crumbled
1/4 cup cornstarch
2 tablespoons sugar
2 egg yolks -- lightly beaten
1 package mascarpone cheese - (8 oz) -- softened
2 teaspoons orange liqueur or fresh orange juice
=== BERRY GLAZE ===
1 cup whole-berry cranberry sauce
1/3 cup seedless blackberry jam
1 1/2 tablespoons orange liqueur or fresh orange juice
1 1/2 teaspoons grated orange rind
Melt butter in a medium saucepan over medium-high heat. Cook 3 minutes or

until golden brown. Stir in cookie crumbs and pecans. Press mixture into
bottom and up sides of a lightly greased 9-inch tart pan. Bake at 350
degrees for 15 minutes or until golden brown; cool.
Combine cornstarch and sugar in a medium saucepan; stir in cream. Cook

over medium heat, stirring constantly, until thickened and bubbly. Stir
about 1/4 cup hot mixture into egg yolks; add to remaining hot mixture,
and cook, stirring constantly, 1 minute. Remove mixture from heat.
Stir in mascarpone cheese, liqueur, and vanilla until smooth. Pour into
prepared crust. Spread 2/3 cup Berry Glaze over filling; chill 8 hours.
Serve with remaining Berry Glaze. Garnish, if desired.
For Berry Glaze: COOK all ingredients in a small saucepan over medium
heat 5 to 7 minutes, stirring until cranberry sauce and jam melt. Strain
mixture, discarding solids. Makes about 1 1/2 cups)
Comments: For testing purposes only, we used Pepperidge Farm cookies.
Source:
Yield:
"1 pie"
- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Mashed Potato Casserole
Recipe By :Terry Anderson; Brooksville, FL

Categories : Casseroles

-------- ------------ --------------------------------
1/2 teaspoon salt
1 cup shredded sharp Cheddar cheese - (4 oz)
Prepare potatoes according to package, adding 1/2 teaspoon salt and 1/4
teaspoon pepper. Stir in eggs, cream cheese, and onion; fold in pimiento.
Place in a lightly greased 11- by 7-inch pan. Bake, covered, at 350

degrees for 30 minutes. Uncover and sprinkle with cheese. Bake 10 more
minutes.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Meatball Lasagna
Recipe By :Susie Smith; Orlando, FL


-------- ------------ --------------------------------
1 container onion-and-chive flavored cream
cheese -- (8 oz), softened
1/2 teaspoon seasoned pepper
2 cups shredded mozzarella cheese - (8 oz) -- divided
1 package shredded Parmesan cheese - (3 oz) -- divided
2 jars tomato basil pasta sauce - (26 oz ea)
1 package egg roll wrappers - (16 oz)
60 frozen cooked Italian-style meatballs -- (to 64)
Stir together first 6 ingredients until blended. Stir in 1/2 cup

mozzarella cheese and 1/2 cup Parmesan cheese; set aside.
Sread 1 cup pasta sauce in bottom of a lightly greased 13- by 9-inch

baking dish. Cut egg roll wrappers in half lengthwise; arrange 10 halves
over pasta sauce. (Wrappers will overlap.) Top with meatballs. Spoon 3
cups pasta sauce over meatballs; sprinkle with 3/4 cup mozzarella cheese.
Arrange 10 wrappers evenly over mozzarella. Spread ricotta cheese mixture
over wrappers; top with remaining wrappers and pasta sauce.
Bake at 350 degrees for 50 minutes. Top with remaining 3/4 cup mozzarella
cheese and remaining 1/4 cup Parmesan cheese. Bake 10 more minutes. Let
stand 15 minutes.
Comments: For testing purposes only, we used Classico Tomato and Basil
pasta sauce.
Source:
- - - - - - - - - - - - - - - - - - -
trace Carbohydrate; 23mg Cholesterol; 135mg Sodium
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Meatball Minestrone
Recipe By :Amanda Abele; Fayetteville, AR


-------- ------------ --------------------------------
3 cans cannellini beans - (15 oz ea) -- undrained, divided
32 ounces chicken broth
1 package vegetable soup mix - (1.4 oz)
60 frozen cooked meatballs - (to 64)
1 can diced tomatoes with basil, garlic, and
oregano - (14 1/2 oz)
8 ounces uncooked rotini pasta
1 bag fresh spinach - (10 oz) -- torn
=== GARNISHES ===
Shredded Parmesan cheese
Chopped fresh parsley
Saut� garlic in hot oil in a stockpot over medium-high heat 1 minute.

Stir in 2 cans of beans and chicken broth, and bring to a boil. Stir in
vegetable soup mix until dissolved.
Add meatballs, tomatoes, and red pepper; return to a boil. Add rotini,
and cook, stirring often, 15 minutes.
Stir in remaining can of beans and spinach; cook 5 more minutes. Garnish,
if desired. Serve minestrone with breadsticks.
Comments: For testing purposes only, we used Knorr Vegetable Soup Mix.
Source:
Yield:
"4 quarts"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Meatball Quesadillas
Recipe By :Sharon Jones; Birmingham, AL

Categories : Appetizers Main Dish

-------- ------------ --------------------------------
1/2 jar spicy black bean dip - (16 oz jar)
30 frozen cooked meatballs - (to 32) -- thawed, crumbled
1 1/2 cups shredded Monterey Jack cheese with
peppers - (6 oz)
1 small green bell pepper -- diced
=== TOPPINGS ===
Sour cream
Salsa
Sread bean dip over 6 tortillas. Layer crumbled meatballs, cheese, and
bell pepper evenly over bean dip. Top with remaining tortillas.
Cook quesadillas in a nonstick skillet or griddle over medium heat 2

minutes on each side or until golden and cheese is melted.
Cut into 4 triangles, and serve with desired toppings.
This recipe yields 4 to 6 main dish or 10 to 12 appetizer servings.

Comments: For testing purposes only, we used Guiltless Gourmet Spicy
Black Bean Dip.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Mexican Chocolate Sauce
Recipe By :n/a

-------- ------------ --------------------------------
1 cup cocoa
1/2 cup sugar
1/4 cup honey
3 tablespoons coffee liqueur
COmbine first 3 ingredients in a small saucepan. Gradually whisk in

half-and-half, butter, and honey. Bring to a boil over medium heat,
stirring constantly. Remove from heat; stir in liqueur. Serve warm over
ice cream or pound cake.
Source:
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0
Mexican Dinner Salad
Recipe By :n/a

-------- ------------ --------------------------------
1 can chopped tomatoes - (14 1/2 oz) -- undrained
1 envelope taco seasoning mix - (1/4 oz)
3/4 cup water
1 package pasteurized process cheese spread - (8 oz) -- cut up
Shredded lettuce
4 tortilla salad shells or boats
=== TOPPINGS ===
Chopped tomato
Sliced ripe olives
Cook ground beef and onion in a large skillet, stirring until beef
crumbles and is no longer pink. Drain.
Stir in tomatoes, seasoning mix, and 3/4 cup water; cook over medium heat
10 minutes or until liquid evaporates. Stir in pinto beans and cheese
spread, and cook until cheese spread is melted.
Serve over shredded lettuce in tortilla salad shells with desired

toppings.
Comments: If you can't find tortilla salad shells in your grocery store,
serve over tortilla chips.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Mexican Farmer's Omelet
Recipe By :n/a
Categories : Egg Dishes Omelets

-------- ------------ --------------------------------
8 ounces processed cheese product -- divided
1 can black beans - (15 oz) -- (optional), rinsed,
and drained
2 tablespoons salsa
12 large eggs
1/2 teaspoon salt
Additional salsa -- for serving
Melt butter in a saucepan over medium-high heat; add red bell pepper and
onion, and saut� until tender. Reduce heat to low. Add half of cheese,
ground red pepper, and, if desired, black beans; cook, stirring often,
until cheese melts. Keep warm.
Microwave remaining cheese and 2 tablespoons salsa in a microwave-safe

bowl at HIGH 1 1/2 to 2 minutes or until cheese melts. Set aside.
Whisk eggs and salt until frothy. Coat a 10-inch nonstick skillet with
cooking spray, and place over medium-high heat. Add one-fourth of egg
mixture. As egg mixture starts to cook, gently lift edges of omelet, and
tilt pan so uncooked portion flows underneath. Spoon one-fourth of
vegetable mixture on half of omelet. Slide filling half of omelet onto a
serving plate, folding remaining half over filling. Repeat procedure 3
times.
Drizzle each omelet with melted cheese mixture, and serve with additional
salsa.
This recipe yields 4 large omelets.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Mexican Meat Mix
Recipe By :Oscar Gomez; Tucson, AZ

Categories : Beef Pork
Sandwiches

-------- ------------ --------------------------------
2 1/2 pounds boneless chuck roast -- trimmed
2 1/2 pounds boneless pork roast -- trimmed
1 cup water
3 onions -- chopped
1 can chopped green chiles - (4 oz)
1 jar mild green salsa - (16 oz)
1 teaspoon salt
Place roasts and 1 cup water in a 6-quart pressure cooker. Cover cooker
with lid, and seal securely; place pressure control over vent and tube.
Cook over high heat 8 to 10 minutes or until pressure control rocks
quickly back and forth. Reduce heat to medium-low, and cook 40 minutes.
(Pressure control will rock occasionally.)
Remove from heat; run cold water over cooker to reduce pressure.
Carefully remove lid so that steam escapes away from you. Drain meat,
reserving juice. Pour juice into a fat strainer; let stand until fat
rises to top. Reserve juice; discard fat. Cool meat slightly, and shred.
Saut� onion and green chiles in hot oil in the cooker for 1 minute. Stir
in green salsa and next 4 ingredients. Cook 1 minute over medium-low
heat. Stir in reserved meat juice and shredded meat. Cook 5 minutes or
until thickened. Serve on kaiser rolls with green salsa, if desired.
Source:
Yield:
"9 cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Mexican Pinto Beans
Recipe By :n/a
Categories : Beans

-------- ------------ --------------------------------
1 cup dried pinto beans
3 cups reserved chicken broth -- see * Note
3 bacon slices -- diced
2 teaspoons chili powder
3/4 teaspoon salt
* Note: See the "Chicken Enchiladas Verde" recipe which is included in

this collection.
Sort and wash pinto beans; place in a large saucepan. Cover with water 2
inches above beans, and bring to a boil. Boil beans 1 minute. Cover,
remove from heat, and let soak 1 hour. Drain.
Bring beans, broth, and remaining ingredients to a boil. Cover, reduce

heat, and simmer 2 hours. Chill, if desired; reheat over medium heat.
Source:
Yield:
"4 cups"
- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Mexican Vegetable-Chicken Casserole

Recipe By :n/a

-------- ------------ --------------------------------
1 package nacho-seasoned tortilla chips -- (14 1/2 oz)
1/2 cup shredded four cheese Mexican-style
cheese blend - (2 oz)
1 can corn with red and green peppers - (15 1/4
oz), drained
1 can cut green beans - (14 1/2 oz) -- drained
1/2 cup sour cream
2 cans chopped green chiles - (4.5 oz)
2 tablespoons taco seasoning mix
Green chile peppers -- whole, for garnish
Set aside 16 whole tortilla chips, and crush enough remaining chips to
measure 1 cup.
Stir together chicken, half of cheese, corn, and next 5 ingredients.

Spoon into a lightly greased 11- by 7-inch baking dish. Sprinkle with
remaining cheese and crushed chips. Arrange whole chips around edge of
dish.
Bake, covered, at 375 degrees for 30 minutes or until bubbly. Serve with
salsa. Garnish, if desired.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Mexico Nuts
Recipe By :Judy Carter; Winchester, TN

Categories : Condiments Snacks
-------- ------------ --------------------------------
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 egg white
2 tablespoons cold water
1 cup pecan halves
Combine first 7 ingredients. Whisk egg white lightly; add 2 tablespoons

water, whisking mixture until blended.
Dip pecan halves into egg white mixture. Drain well with a slotted spoon.
Dredge in sugar mixture. Place nuts in a single layer on a baking sheet
coated with cooking spray. Bake at 250 degrees for 1 1/2 hours.
Per 2-tablespoon serving: Calories 144 (58% from fat); Fat 9.3g (sat
0.7g, mono 5.7g, poly 2.3g); Protein 1.4g; Carb 16g; Fiber 1g; Chol
0mg; Iron 0.4mg; Sodium 80mg; Calc 10mg.
Source:
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Mice Cookies
Recipe By :Marilyn and Jenny Branson; Spring, TX


-------- ------------ --------------------------------
1 cup light brown sugar - (firmly packed)
1 large egg
1 teaspoon almond extract
1 cup dry-roasted peanuts
1/4 cup raisins
1/4 cup red cinnamon candies
60 pieces red or black string licorice - (2" long)
Beat butter and sugar at medium speed with an electric mixer until creamy;
add egg, and extracts, beating until blended. Gradually add flour,
beating well. Cover and chill 1 hour.
Shape dough into 1-inch balls; taper 1 end of each ball to form a teardrop
shape. Press 1 side flat; place flat sides on lightly greased baking
sheets. Place peanut halves in dough for ears. Place raisins in dough
for eyes and red cinnamon candies for noses. Make a 1/2-inch-deep hole at
tail end with a wooden pick.
Bake at 325 degrees for 10 to 12 minutes or until bottoms are lightly

browned. Remove to wire racks to cool. Insert licorice pieces for tails.
Comments: For testing purposes only, we used Twizzlers Pull-N-Peel

Licorice. Peel licorice strings from bundle, and cut to desired length.
Source:
Yield:
"4 dozen"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 24 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 49 1/2
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Miniature Tomato Sandwiches
Recipe By :n/a

-------- ------------ --------------------------------
1 baguette
1/4 cup mayonnaise
2 teaspoons chopped fresh basil
Cut baguette into 16 slices.
Stir together mayonnaise, cream cheese, basil, 1/8 teaspoon salt, and 1/8
teaspoon pepper; cover and chill 8 hours, if desired.
Spread cheese mixture on baguette slices. Top with tomato, and sprinkle
with remaining salt and pepper.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Mint Julep
Recipe By :n/a

-------- ------------ --------------------------------
1/4 cup bourbon
1 tablespoon Mint Syrup -- (see below)
=== MINT SYRUP ===
1 1/2 cups coarsely chopped fresh mint
2 cups sugar
2 cups water
Combine 1/4 cup bourbon and 1 tablespoon Mint Syrup; serve mixture over
crushed ice. Garnish, if desired.
For Mint Syrup: TieE mint in a cheesecloth bag, and place in a saucepan.
Add sugar and water; bring to a boil. Cook, stirring constantly, until
sugar dissolves. Remove from heat; cover and let cool. Remove and
discard cheesecloth bag. (Makes 2 3/4 cups enough for 44 juleps. Store
any leftover syrup in the refrigerator, and use it to sweeten iced tea)
This recipe yields 1 serving.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Minute Minestrone
Recipe By :n/a

-------- ------------ --------------------------------
1 can great Northern beans - (15.8 oz) -- rinsed, drained
2 cans diced tomatoes with basil, garlic,
and oregano - (14 1/2 oz ea) -- undrained
2 cans vegetable juice - (11 1/2 oz ea)
2 cups water
1 package frozen mixed vegetables - (10 oz)
1 1/2 cups uncooked quick-cooking brown rice
1/2 cup pesto sauce
Bring first 6 ingredients to a boil in a Dutch oven Stir in rice; cover,

reduce heat, and simmer 5 minutes. Remove from heat, and let stand 5
minutes. Stir in pesto.
Source:
Yield:
"3 quarts"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Mocha Cheesecake Pie
Recipe By :n/a

-------- ------------ --------------------------------
1/2 package refrigerated piecrusts - (15-oz pkg)
1 can sweetened condensed milk - (14 oz)
3 tablespoons almond liqueur
4 bittersweet chocolate baking squares -- (1 oz ea), melted
1 cup sliced almonds -- toasted
Fit piecrust into a 9-inch pieplate according to package directions; fold

edges under, and crimp. Prick bottom and sides with a fork. Bake at 450
degrees for 9 to 11 minutes or until golden brown; cool.
Beat cream cheese at high speed with an electric mixer until creamy;
gradually add condensed milk, beating until smooth. Add coffee granules,
almond liqueur, and chocolate; beat until blended. Pour into prepared
crust.
Bake at 350 degrees for 30 to 35 minutes or until set. Cool on a wire

rack; cover and chill 4 hours. Top with toasted almonds.
Source:
Yield:
"1 pie"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0

Mocha Pecan Mud Pie
Recipe By :Chef James King CEC; Jake's Famous Restaurant, Edisto Island, SC

-------- ------------ --------------------------------
1 cup cream-filled chocolate sandwich cookie
crumbs - (12 cookies)
1 egg white -- lightly beaten
1/4 cup sugar
1 pint coffee ice cream -- softened
1 pint chocolate ice cream -- softened
10 cream-filled chocolate sandwich cookies -- coarsely
chopped
Stir together cookie crumbs and butter. Press into a 9-inch pieplate.
Brush with egg white. Bake at 350 degrees for 5 minutes. Cool.
Place pecans on a lightly greased baking sheet; sprinkle with sugar. Bake
at 350 degrees for 8 to 10 minutes. Cool.
Stir together ice creams, 1 cup cookie chunks, and 1 cup pecans; spoon
into crust. Freeze 10 minutes. Press remaining cookie chunks and pecans
on top. Cover and freeze 8 hours.
This recipe yields 1 pie.
Source:
Yield:
"1 pie"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Mocha Walnut Torte
Recipe By :n/a
-------- ------------ --------------------------------
1/2 package refrigerated piecrusts - (15-oz pkg)
2 squares unsweetened chocolate - (1 oz ea)
1/4 cup coffee liqueur or strong brewed coffee -- (to 1/3)
1/8 teaspoon salt
1 cup walnuts -- toasted, chopped
Fit piecrust into a 10-inch tart pan according to package directions.

Trim off excess pastry. Line pastry with aluminum foil, and fill with pie
weights or dried beans. Bake at 450 degrees for 7 to 9 minutes or until
lightly browned.
Melt chocolate and butter in a large saucepan over low heat, stirring
constantly. Stir in condensed milk and next 3 ingredients. Pour into
prepared piecrust; sprinkle with walnuts.
Bake at 350 degrees for 40 to 45 minutes or until center is set. Serve

chilled or warm with ice cream.
Comments: If you don't have a tart pan, use a 9-inch pieplate. To reduce
fat and calories, substitute low-fat sweetened condensed milk.
Source:
Yield:
"1 tart"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Mock Chopped Liver
Recipe By :n/a

-------- ------------ --------------------------------
1 cup dried lentils
2 cups chicken broth -- see * Note
1 medium sweet onion -- chopped
1 cup walnuts -- lightly toasted
1/4 teaspoon salt
=== GARNISHES ===
Walnut halves
Baby leaf lettuce
* Note: Beef or vegetable broth may be substituted for chicken broth.
Bring lentils and chicken broth to a boil in a large saucepan over medium
heat; cover, reduce heat, and simmer, stirring occasionally, 30 minutes or
until lentils are tender. Drain lentils, if necessary.
Saut� chopped onion in hot vegetable oil in a large skillet over

medium-high heat for 5 minutes or until onion is tender.
Process one-third of lentils, one-third of onion, and one-third of walnuts

in a food processor, in 3 batches, until mixture is smooth, stopping to
scrape down sides. Stir together lentil mixture, salt, and pepper. Line
a 3-cup mold with plastic wrap. Spoon lentil mixture into mold. Cover
and chill 8 hours.
Unmold onto a serving plate. Garnish, if desired. Serve with celery

sticks and crackers.
Source:
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 8 1/2 Grain(Starch); 9 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 14
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Moroccan Chicken
Recipe By :Marcia Walker; Toccoa, GA

-------- ------------ --------------------------------
4 small skinned boned chicken breast halves -- cut 1" cubes
3 cups salsa
1/2 cup raisins
2 tablespoons honey
Cook chicken in hot oil in a Dutch oven over medium-high heat 5 minutes or
until chicken is done. Stir in remaining ingredients. Reduce heat to
low, and simmer 15 minutes.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0
Mrs. Floyd's Divinity
Recipe By :Louise Floyd; Selma, AL


-------- ------------ --------------------------------
2 1/2 cups sugar
1/2 cup water
1/2 cup light corn syrup
1/4 teaspoon salt
2 egg whites
Toasted pecan halves -- for garnish
Cook first 4 ingredients in a heavy 2-quart saucepan over low heat until
sugar dissolves and a candy thermometer registers 248 degrees (about 15
minutes). Remove syrup mixture from heat.
Beat egg whites at high speed with an electric mixer until stiff peaks
form. Pour half of hot syrup in a thin stream over egg whites, beating
constantly at high speed, about 5 minutes.
Cook remaining half of syrup over medium heat, stirring occasionally,

until a candy thermometer registers 272 degrees (about 4 to 5 minutes).
Slowly pour hot syrup and vanilla extract over egg white mixture, beating
constantly at high speed until mixture holds its shape (about 6 to 8
minutes). Stir in 1 cup chopped pecans.
Drop mixture quickly by rounded teaspoonfuls onto lightly greased wax

paper. Garnish, if desired. Cool.
This recipe yields 4 dozen (1 3/4 pounds).
Source:
Yield:
"4 dozen pieces"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Mushroom-Hamburger Steaks
Recipe By :Eunice Oakley; Jay, OK


-------- ------------ --------------------------------
6 fresh mushrooms -- sliced
1/2 medium potato -- shredded
1/4 cup ketchup
1/2 teaspoon salt
8 bacon slices
Melt butter in a large skillet; add onion and mushrooms, and saut� over
medium heat 2 to 3 minutes or until tender. Remove from skillet.
Combine ground beef and next 7 ingredients in a large bowl; shape into 8
patties. Top 4 patties evenly with onion mixture; cover with remaining
patties, pressing edges to seal. Wrap each with 2 bacon slices, securing
with wooden picks.
Place on a rack in a broiler pan. Broil 5 1/2 inches from heat (with
electric oven door partially open) 10 minutes on each side or until beef
is no longer pink.
Source:
- - - - - - - - - - - - - - - - - - -
Fat; 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Mushroom-Rosemary Mashed Potatoes
Recipe By :n/a

-------- ------------ --------------------------------
2 1/3 cups milk
1 teaspoon salt
2 packages fresh mushrooms - (8 oz ea) -- coarsely chopped
2 teaspoons fresh or dried rosemary -- minced
Combine first 3 ingredients in a 2-quart microwave-safe bowl. Microwave

at HIGH 15 minutes, stirring once. Let stand 2 minutes.
Melt butter in a large skillet over medium-high heat; add mushrooms and
garlic, and saut� 5 minutes or until tender. Add whipping cream,
rosemary, and pepper, and cook, stirring occasionally, 12 minutes or until
thickened.
Spread half of potatoes in a lightly greased 11- by 7-inch baking dish;

top with mushroom mixture and remaining potatoes. Bake at 350 degrees for
20 minutes.
Comments: Strip leaves from fresh rosemary using thumb and index finger,
starting from the top of the stem. Discard stem, and chop leaves.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Mushrooms In Sour Cream
Recipe By :n/a
Categories : Appetizers Mushrooms

-------- ------------ --------------------------------
1 pound assorted fresh mushrooms -- coarsely chopped
1/2 cup dry white wine -- see * Note
1/2 teaspoon salt
* Note: Marsala wine may be substituted for white wine, if desired.
Melt butter in a large skillet over medium-high heat; add mushrooms and
garlic, and saut� 5 minutes. Add wine, salt, and pepper. Cook, stirring
often, 4 to 5 minutes or until wine is reduced by half.
Stir in flour, and cook 1 minute. Add sour cream and parsley, stirring
until thoroughly heated. Chill 8 hours, if desired.
Serve warm with crostini or in a round bread shell.

Comments: Crostini may be cut with a horse-head cookie cutter, if
desired.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Mustard-Glazed Ham Steak With Fruit Salsa
Recipe By :n/a
Categories : Grilling Ham
Main Dish

-------- ------------ --------------------------------
1/3 cup honey mustard
1 ham steak, 1 1/4" thick
=== FRUIT SALSA ===
1/2 pineapple -- cored, chopped
1/2 jar refrigerated mango - (26-oz jar) -- drained, chopped
1/2 red bell pepper -- diced
1/2 teaspoon grated fresh ginger
1 teaspoon honey mustard
1/8 teaspoon salt
Stir together mustard and soy sauce. Place ham on grill rack, and brush
top side with mustard mixture. Grill, covered with grill lid, over medium
heat (300 to 350 degrees) 15 minutes.
Turn and brush with mustard mixture. Grill 10 more minutes, and brush
with remaining mustard mixture. Serve with Fruit Salsa.
For Fruit Salsa: Stir together all ingredients. (Makes about 2 1/2 cups)
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Mustard-Glazed Root Vegetables
Recipe By :n/a

-------- ------------ --------------------------------
3 medium leeks - (abt 2 lbs)
1 package baby carrots - (16 oz)
2 pounds new potatoes -- thinly sliced
3 medium onions -- cut into wedges
2 tablespoons pure olive oil
1/2 teaspoon salt
1/2 cup orange chutney
Remove roots, tough outer leaves, and tops from leeks, leaving 4 inches of
dark leaves. Cut diagonally into 1-inch slices.
Place leeks, carrots, new potatoes, and onion in an aluminum foil-lined

15- by 10-inch jellyroll pan. Stir together butter and next 4
ingredients. Drizzle over vegetables; toss to coat. Bake at 400 degrees
for 45 minutes or until tender, stirring once.
Stir together mustard and chutney; spoon over vegetables, and toss to
coat. Serve immediately.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Neapolitan Cookies
Recipe By :n/a

-------- ------------ --------------------------------
1 cup sugar
1 large egg
1/2 teaspoon salt
1 unsweetened chocolate square - (1 oz) -- melted
1/3 cup finely-chopped walnuts or pecans
1/4 cup finely-chopped candied cherries
1 drops red liquid food coloring -- (1 to 2)
1/2 teaspoon rum extract
Beat butter at medium speed with an electric mixer until creamy. Add
sugar, beating until light and fluffy. Add egg and vanilla, beating until
blended. Gradually add flour, baking powder, and salt, beating until
blended.
Divide dough into thirds; place each portion in a separate bowl. Stir
chocolate and walnuts into 1 portion; chopped cherries and red food
coloring into second portion; and coconut and rum extract into third
portion.
Line an 8-inch square baking dish with plastic wrap. Press chocolate
mixture into dish. Top with rum mixture and cherry mixture, pressing
gently. Cover and chill 8 hours.
Cut dough evenly into 5 sections. Cut each section into 1/8-inch-thick
slices. Arrange slices, 2 inches apart, on ungreased baking sheets.
Bake at 375 degrees for 8 to 10 minutes or until lightly browned. Remove

to wire racks to cool. Freeze up to 1 month, if desired.
Source:
Yield:
"8 dozen"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
New Potato Gratin With Lima Beans And Egg
Recipe By :n/a

-------- ------------ --------------------------------
6 small new potatoes -- thinly sliced
1/2 cup frozen large lima beans -- thawed
3 stale French bread slices
1/4 cup shredded Gruy�re cheese - (1 oz)
3 hard-cooked eggs -- quartered
1/2 teaspoon salt
Cook potato slices in boiling, salted water to cover 13 minutes. Add

beans, and cook 2 more minutes. Remove from heat; drain well.
Pulse bread slices in a blender or food processor 8 or 10 times or until

bread is crumbly.
Place potato slices and lima beans in a greased 10-inch deep-dish pie
plate; sprinkle with half of Gruy�re and half of Parmesan. Top evenly
with egg; sprinkle with remaining cheese, salt, and pepper. Pour cream
around inside edge of pie plate; sprinkle evenly with breadcrumbs.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
New Wave Beans And Franks
Recipe By :n/a

-------- ------------ --------------------------------
2 cans pinto beans - (15 oz ea) -- undrained
8 turkey hot dogs -- cut 1/2" slices
1/4 cup pickle relish
1/3 cup ketchup
2 tablespoons honey
Combine all ingredients in a 2-quart baking dish. Cover with plastic

wrap; fold back a small corner of wrap to allow steam to escape.
Microwave at HIGH 8 to 10 minutes, stirring every 5 minutes.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
New Year's Day Soup
Recipe By :Chris Schrang; Cumming, GA


-------- ------------ --------------------------------
1 cup diced smoked lean ham
2 carrots -- chopped
2 cans black-eyed peas - (15 oz ea) -- undrained
2 cans low-sodium fat-free chicken broth -- (14 1/2 oz ea)
2 cans no-salt-added stewed tomatoes -- (14 1/2 oz ea),
undrained
1 can no-salt-added diced tomatoes -- (14 1/2 oz),
undrained
1 1/2 cups chopped fresh spinach
Chopped fresh spinach -- for garnish
Saut� first 5 ingredients over medium heat in a Dutch oven until

vegetables are tender. Stir in black-eyed peas and next 4 ingredients;
bring mixture to a boil. Cover, reduce heat, and simmer 1 hour and 30
minutes.
Stir in 1 1/2 cups spinach, parsley, and pepper. Garnish, if desired.
Per cup: Calories 144; Fat 1.4g; Cholesterol 7mg; Sodium 538mg.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
North African Breakfast Couscous

Categories : Breakfast Rice/Grains

-------- ------------ --------------------------------
2 1/4 cups water
1/4 cup sugar
2 tablespoons fresh orange juice
10 ounces quick-cooking couscous
1/4 cup currants or golden raisins
1 pinch salt
2 navel oranges -- sectioned, chopped
10 pitted dates -- chopped
Orange sections -- for garnish
Bring 2 1/4 cups water and sugar to a boil in a saucepan, stirring

constantly; boil gently 10 minutes or until slightly thickened. Stir in
orange juice. Remove from heat, and stir in butter.
Combine couscous and next 4 ingredients in a large bowl; stir in hot sugar
syrup. Let stand 20 minutes, stirring occasionally. Stir in chopped
orange and dates. Serve warm or cold. Garnish, if desired.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Oatmeal Cake
Recipe By :Sherry Higginbotham; Hurricane, WV


-------- ------------ --------------------------------
1 1/2 cups boiling water
1 cup uncooked regular or quick-cooking oats
1 cup sugar
2 1/2 cups brown sugar - (firmly packed) -- divided
2 large eggs
1/2 teaspoon salt
1 1/2 cups flaked coconut - (to 2)
1/3 cup milk
Stir together 1 1/2 cups boiling water and oats; let stand 20 minutes.
Beat 1/2 cup butter, 1 cup sugar, and 1 cup brown sugar in a large bowl at
medium speed with an electric mixer until creamy; add cinnamon and next 3
ingredients, beating well. Stir in flour, baking soda, and salt just
until moistened; beat in oatmeal.
Pour batter into a lightly greased 13- by 9-inch pan. Bake at 350 degrees
for 30 minutes or until a wooden pick inserted in center comes out clean.
Combine remaining 1 1/2 cups brown sugar, coconut, and remaining

ingredients in a bowl; spread over warm cake. Broil 8 inches from heat 2
to 3 minutes or until golden.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Oatmeal Dinner Rolls
Recipe By :Carol Barclay; Portland, TX


-------- ------------ --------------------------------
2 cups water
1 cup quick-cooking oats
1 tablespoon sugar
Bring 2 cups water to a boil in a medium saucepan; stir in oats and

butter. Boil, stirring constantly, 1 minute. Remove from heat; let cool
to 110 degrees.
Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 2-cup
measuring cup; let stand 5 minutes.
Beat oat mixture, yeast mixture, flour, salt, and brown sugar at medium
speed with an electric mixer until smooth.
Turn dough out onto a lightly floured surface; knead until smooth and
drafts, 1 hour or until dough is doubled in bulk.
Punch dough down, and divide in half; shape each portion into 16 (1
1/2-inch) balls. Place evenly into 2 lightly greased 9- by 1 3/4-inch
round cakepans. Cover and let rise in a warm place (85 degrees), free
from drafts, 30 minutes or until doubled in bulk.
Bake at 375 degrees for 15 minutes or until golden brown.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Old-Fashioned Coleslaw
Recipe By :n/a

-------- ------------ --------------------------------
1 package angel hair slaw cabbage - (10 oz)
1 medium tomato -- seeded, chopped
3 tablespoons mayonnaise
1/2 teaspoon salt
Stir together all ingredients.

Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Onion Pie
Recipe By :n/a

-------- ------------ --------------------------------
5 large sweet onions -- thinly sliced
1/4 teaspoon salt
15 pimiento-stuffed olives
Saut� onion in hot oil in a large skillet or Dutch oven over medium-high
heat for 25 minutes or until golden. Stir in salt and pepper.
Unfold 1 piecrust, and roll to press out fold lines. Place on a lightly
greased baking sheet; roll to a 13-inch circle. Spoon onion mixture onto
piecrust, leaving a 1-inch border; lightly brush border with water.
Roll remaining piecrust to press out fold lines; cut into 1/2-inch strips.
Arrange in a lattice design over filling; fold edges up over lattice,
pressing to seal. Place olives in some of lattice openings.
Bake at 375 degrees on lower oven rack for 25 to 30 minutes or until

golden brown.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Orange-Banana Smoothie
Recipe By :n/a

-------- ------------ --------------------------------
1 pint orange sherbet
2 bananas -- sliced and frozen
1 cup orange juice
3/4 cup milk
2 tablespoons honey
Ice cubes

down sides. Add enough ice cubes to bring mixture to 5-cup level, and
process until smooth. Serve immediately.
Source:
Yield:
"5 cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Orange-Dijon Pork Loin
Recipe By :Jo Ann Pugh; Shreveport, LA

-------- ------------ --------------------------------
2 teaspoons dried thyme
1 teaspoon salt
1 teaspoon rubbed sage
4 pounds rolled boneless pork loin roast - (to 5)
=== ORANGE-DIJON SAUCE ===
2 jars orange marmalade - (12 oz ea)
1 teaspoon ground ginger
4 large garlic cloves -- minced
Combine first 5 ingredients; rub evenly over roast. Place roast in a

lightly greased 13- by 9-inch pan.
Bake at 325 degrees for 1 hour. Cover and bake 30 more minutes or until a
meat thermometer inserted into thickest portion registers 160 degrees.
Top with Orange-Dijon Sauce.
For Orange-Dijon Sauce: Bring all ingredients to a boil in a small

saucepan over medium heat. Serve with pork loin. (Makes 2 cups)
Comments: Assistant Foods Editor Kate Nicholson loves this recipe she got
from family friend Jo Ann Pugh of Shreveport, LA.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Orange-Pecan Scones
Recipe By :n/a

-------- ------------ --------------------------------
1/2 cup sugar
2 teaspoons grated orange rind
1/2 cup buttermilk
Sugar
Combine first 3 ingredients. Cut butter into flour mixture with a pastry
blender until crumbly; add buttermilk and next 3 ingredients, stirring
just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead 3 or 4 times. Divide
dough in half; pat each portion into a 7-inch circle, and place on a
lightly greased baking sheet. Cut each circle into 8 wedges; sprinkle
evenly with sugar.
This recipe yields 16 scones.
Comments: Freeze scones up to 1 month. Thaw in refrigerator 8 hours.

Bake scones at 350 degrees for 10 minutes or until thoroughly heated.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Oregano-Feta Dressing


-------- ------------ --------------------------------
3 ounces reduced-fat feta cheese -- crumbled
= (or substitute regular feta cheese)
1/4 cup nonfat buttermilk
1 garlic clove
= (or 1 tspn chopped fresh oregano)
2 tablespoons water
1/4 small green bell pepper -- chopped
Process first 7 ingredients in a food processor until smooth. Gradually

add oil in a steady stream, processing until smooth. Add bell pepper, and
pulse 3 seconds.
This recipe yields about 1 cup.
Per 2 tablespoons: Calories 60 (77% from fat); Fat 5.1g (sat 1.4g, mono
3g, poly 0.7g); Protein 2.6g; Carb 1.2g; Fiber 0.1g; Chol 4mg; Iron
Source:
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 5 1/2 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Oriental Pizza
Recipe By :Nicole Autry, age 11; Sanford, FL

Categories : Pizza

-------- ------------ --------------------------------
1 tablespoon orange marmalade
1 teaspoon honey
1/3 cup chopped cooked shrimp - (abt 8 med)
1/3 cup chopped cooked chicken
1 Italian bread shell - (16 oz)
1 cup shredded mozzarella cheese - (4 oz)
3 mushrooms -- sliced
Stir together first 4 ingredients in a bowl. Stir in shrimp and chicken;

cover and chill 15 minutes. Drain, discarding marinade.
Place bread shell on a baking sheet; sprinkle with mozzarella cheese. Top
with shrimp, chicken, vegetables, and Parmesan cheese.
Comments: For testing purposes only, we used a Boboli bread shell.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates

contest
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Oven Apple Butter
Recipe By :Mark Sohn; Pikeville, KY


-------- ------------ --------------------------------
8 Granny Smith apples -- peeled, diced
1 cup apple juice
1 cup sugar
Cook diced apple and juice in a Dutch oven over medium heat 30 minutes or
until apple is tender. Stir until apple is mashed. Stir in sugar and
cinnamon. Pour apple mixture into a lightly greased 11- by 7-inch baking
dish.
Bake at 275 degrees for 4 1/2 hours, stirring every hour, or until
spreading consistency. Cover and chill.
For Spiced Oven Apple Butter: Increase cinnamon to 2 teaspoons and add
1/2 teaspoon ground cloves and 1/4 teaspoon ground allspice.
Source:
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -
Overnight Vegetable Salad
Recipe By :n/a

-------- ------------ --------------------------------
1 1/2 cups vegetable oil
3/4 cup confectioners sugar
1 1/2 teaspoons grated orange rind
1 teaspoon salt
1 can whole green beans - (14 1/2 oz) -- drained
1 can sweet peas - (15 1/4 oz) -- drained
1/2 cup pimiento-stuffed olives -- sliced
2 carrots -- cut thin strips
1 bunch celery -- cut thin strips
1 bunch green onions -- sliced
2 green bell peppers -- chopped
Cabbage bowl or cabbage leaves
1 package slivered almonds - (2 oz) -- toasted
Stir together first 10 ingredients in a large bowl. Add green beans and
next 6 ingredients. Cover and chill overnight.
Drain and spoon into cabbage bowl. Sprinkle with toasted slivered
almonds.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Pandy's Biscuits
Recipe By :n/a

-------- ------------ --------------------------------
2/3 cup shortening
2 cups buttermilk
Combine flour and baking soda; cut in shortening with a pastry blender
until crumbly. Add buttermilk, stirring just until dry ingredients are
moistened.
Turn dough out onto a lightly floured surface; knead 3 or 4 times. Pat or
roll dough to 3/4-inch thickness; cut with a 2-inch round cutter, and
place on lightly greased baking sheets.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates

Panhandle Sandwiches
Recipe By :Jean Voan; Shepherd, TX


-------- ------------ --------------------------------
1/2 cup light butter or margarine -- softened
4 green onions -- diced
2 tablespoons prepared mustard
4 French bread loaves - (6" ea) -- split
4 Monterey Jack cheese slices
8 ham slices
Stir together first 4 ingredients. Spread butter mixture evenly over cut
sides of bread.
Cut cheese slices in half; place 2 halves evenly on bottom halves of

bread. Top with ham slices and tops of bread. Wrap each sandwich in
foil.
Bake sandwiches at 350 degrees for 5 minutes or until thoroughly heated

and cheese melts.
Comments: Sandwiches may be prepared ahead and frozen. Bake at 350

Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Parmesan Cheese Bites
Recipe By :Caryn Nabors; Gadsden, AL

Categories : Appetizers Snacks

-------- ------------ --------------------------------
1/2 cup butter or margarine -- cut up
2 tablespoons milk
Stir together first 3 ingredients in a medium bowl; cut in butter with a

pastry blender until crumbly. (Mixture will look very dry.) Gently press
mixture together with hands, working until blended and smooth (about 2 to
3 minutes).
Shape dough into 2 (4-inch-long) logs. Wrap in plastic wrap, and place in
an airtight container. Chill 8 hours, or freeze up to 3 months. (Thaw
overnight in refrigerator.)
Cut into 1/4-inch-thick slices, and place on a lightly greased baking

sheet. Brush with milk.
Bake at 350 degrees for 12 to 15 minutes or until lightly browned. Freeze

up to 1 month, if desired.
This recipe yields 32 cheese bites.
Comments: Dough may be rolled into a 10- by 7-inch (1/4-inch-thick)

rectangle on a lightly floured surface. Cut lengthwise into 8 strips and
crosswise into 4 strips, using a pastry wheel or knife and forming 32
squares. Place cheese squares on a lightly greased baking sheet, and bake
immediately.
Source:
Yield:
"32 bites"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0
Parmesan Turkey Cutlets
Recipe By :Roberta Duffy; Alexandria, VA

Turkey

-------- ------------ --------------------------------
1 teaspoon paprika
2 turkey tenderloins - (abt 1 1/2 lbs)
1/4 cup olive oil
Lemon wedges
Combine first 4 ingredients; set aside.
Cut tenderloins into 1-inch-thick slices. Place between 2 sheets of

heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat
mallet or rolling pin.
Coat both sides of turkey with cooking spray; dredge in breadcrumb

mixture.
Cook half of turkey slices in 2 tablespoons hot olive oil in a large

nonstick skillet over medium-high heat 1 minute on each side or until
done. Repeat procedure with remaining turkey and hot oil. Serve with
lemon wedges.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Passover Granola
Recipe By :Jami Gaudet; Macon, GA

Categories : Breakfast Snacks

-------- ------------ --------------------------------
1/2 cup canola oil
1/2 cup water
1/4 cup margarine
1/2 cup chopped pecans or almonds
1 package matzo farfel -- (12 ounces)
1/3 cup raisins or chopped dates
Cook first 4 ingredients over medium heat in a large saucepan, stirring

constantly, 5 minutes or until margarine melts. Stir in pecans, coconut,
and cinnamon. Add matzo farfel; toss well to coat. Spread mixture in a
lightly greased 15- by 10-inch jellyroll pan.
Bake at 350 degrees for 35 minutes or until golden, stirring occasionally.

Remove from oven; stir in raisins. Cool completely. Store in an
airtight container.
Comments: Jami's tips: "For easier cleanup, line your pan with aluminum
foil. Also, I add fresh bananas and blueberries to this in my cereal
bowl; yum! It's so delicious; I make it year-round."
Source:
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Pasta Sauce
Recipe By :Donna Snider; Woodbridge, VA

Categories : Sauces

-------- ------------ --------------------------------
2 small onions -- chopped
2 cans diced tomatoes - (28 oz ea) -- undrained
2 cans tomato paste - (12 oz ea)
8 cups water
1/4 cup sugar
2 tablespoons dried Italian seasoning
1 tablespoon salt
1 tablespoon dried basil
Saut� onion and garlic in hot oil in a Dutch oven over medium heat 10
minutes or until onion is tender. Stir in diced tomatoes and remaining
ingredients. Bring to a boil; reduce heat, and simmer, stirring often, 2
hours.
Divide into recipe portions and freeze.
Source:
Yield:
"12 cups"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Pasta Sauce With Meatballs
Recipe By :Donna Snider; Woodbridge, VA


-------- ------------ --------------------------------
4 cups Pasta Sauce -- (see recipe), thawed
14 frozen cooked meatballs
Hot cooked spaghetti
Cook sauce and meatballs in a saucepan over medium heat 15 to 20 minutes

or until thoroughly heated. Serve over hot cooked spaghetti.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Peachy Buttermilk


-------- ------------ --------------------------------
2 cups low-fat buttermilk
2 cups sliced peeled fresh peaches
1/2 cup frozen orange juice concentrate -- thawed, undiluted
2 tablespoons honey
Process all ingredients in a blender until smooth and frothy, stopping to

scrape down sides.
Per serving: Calories 206; Fat 2.4g; Cholesterol 10mg; , Sodium 63mg.
Comments: For a thicker drink, substitute frozen peach slices.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Peanut Butter Chocolate Delight
Recipe By :n/a

-------- ------------ --------------------------------
3/4 cup finely-chopped roasted peanuts
1 container frozen whipped topping - (12 oz) -- thawed,
divided
1 cup sifted powdered sugar
1/2 cup crunchy peanut butter
1 package chocolate instant pudding mix - (3.9 oz)
1 package vanilla instant pudding mix - (3.4 oz)
3 cups milk
Combine first 3 ingredients; press into a 13- by 9-inch pan. Bake at 375
degrees for 15 minutes; cool.
Combine cream cheese, 1 1/2 cups whipped topping, sugar, and peanut
butter, stirring until blended. Spread over prepared crust, and chill.
Beat pudding mixes and milk at medium speed with an electric mixer 2
minutes. Spread over cream cheese layer. Spread remaining whipped
topping over pudding layer, and chill.
This recipe yields about 15 servings.
Comments: For Chocolate Delight, omit peanut butter, and substitute

chopped pecans for peanuts.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Pear Crisp
Recipe By :n/a

-------- ------------ --------------------------------
1/2 cup coarsely-chopped macadamias
6 large pears
Combine first 3 ingredients in a large bowl; cut in 1/2 cup butter with a
pastry blender until crumbly. Stir in coconut and nuts.
Press 2 1/2 cups mixture into bottom of a lightly greased 13- by 9-inch
Peel, core, and thinly slice pears. Toss pear slices with lemon juice;
arrange evenly over crust. Sprinkle with remaining crumb mixture, and dot
with 2 tablespoons butter.
Bake at 350 degrees for 40 minutes or until pear is tender.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Pear Salad With J�cama And Snow Peas
Recipe By :Kate Stewart Rovner; Plano, TX


-------- ------------ --------------------------------
2 cups fresh snow peas -- see * Note
2 ripe pears -- peeled
1 1/2 teaspoons fresh lemon juice
1/2 small j�cama -- peeled, see * Note
2 cups fresh spinach leaves
1 teaspoon Dijon mustard
1 green onion - (to 2) -- thinly sliced
1 tablespoon chopped fresh basil
3 tablespoons chopped pecans -- toasted
* Note: One (9-ounce) package frozen snow pea pods may be substituted for
fresh snow peas. One Red Delicious apple may be substituted for j�cama.
Cook snow peas in boiling water to cover 1 minute; drain. Plunge into ice
water to stop the cooking process. Cut lengthwise into 1/4-inch strips.
Cut pears into 1/4-inch strips; toss with lemon juice. Cut j�cama and
spinach into thin strips.
Whisk together vinegar and next 3 ingredients. Gradually add oil,

whisking until mixture is well blended. Stir in green onions and basil.
Chill 15 minutes.
Combine vegetable strips and pear strips. Drizzle with dressing, tossing
to coat; sprinkle with pecans. Serve immediately.
Per serving: Calories 127 (48% from fat); Fat 6.8g (sat 0.8g, mono 4.5g,
poly 0.9g); Protein 2.5g; Carb 16g; Fiber 4.6g; Chol 0mg; Iron 2mg;
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Pear Salad With Raspberry Cream
Recipe By :Persis Schlosser; Denver, CO

Categories : Fruit Salads/Dressings

-------- ------------ --------------------------------
3/4 cup sour cream
1/4 cup raspberry preserves
3 tablespoons red wine vinegar
1/8 teaspoon Dijon mustard
4 firm -- ripe pears
1 head Bibb lettuce -- torn
1 small romaine lettuce head -- torn
1/2 cup freshly-shredded Parmesan cheese
1/2 cup fresh raspberries
Whisk together first 4 ingredients. Set dressing aside.
Peel pears, if desired; quarter pears. Brush with lemon juice. Arrange
lettuce on 4 plates. Arrange pear quarters over lettuce. Drizzle with
dressing; sprinkle with cheese, bacon, and raspberries.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Pear Tart
Recipe By :n/a

-------- ------------ --------------------------------
Butter-flavored cooking spray
3 frozen phyllo pastry sheets -- thawed
1/4 cup finely-chopped blanched almonds
1 large egg
3 medium fresh pears
1/4 cup apple jelly -- melted
Coat a 10-inch pieplate with butter-flavored cooking spray. Place 1

phyllo sheet over pieplate, leaving edges overhanging; coat sheet with
cooking spray. Place second phyllo sheet on top in opposite direction;
coat with cooking spray. Top with third sheet; coat with cooking spray.
Roll and fold edges under loosely to form a ruffled edge.
Stir together chopped almonds, egg, and 2 tablespoons sugar; spread over
bottom of shell. Peel and core pears. Cut in half vertically; cut each
half into 1/8- to 1/4-inch slices, keeping slices in order as they are
cut. Arrange slices over almond mixture in shape of 6 pear halves,
letting slices fan out slightly.
Stir together remaining 2 tablespoons sugar and ground cinnamon; sprinkle
over pears. Coat lightly with cooking spray. Shield edges of phyllo with
aluminum foil. Bake at 400 degrees for 35 minutes. Brush tops of pears
with apple jelly.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Peasant Soup
Recipe By :Abi Gallagher; Pittsburgh, PA


-------- ------------ --------------------------------
9 baby carrots -- sliced
1 large onion -- coarsely chopped
1 package kielbasa sausage - (16 oz) -- cut 1/4 slices
= (or coarsely chopped cooked ham)
1 bay leaf
5 cans chicken broth - (14 1/2 oz ea) -- divided
1/2 package angel hair coleslaw - (10 oz pkg)
2 russet potatoes -- peeled, and
cut into 1/2" cubes
1/2 cup frozen -- cut green beans
1 can kidney beans - (15 oz) -- rinsed, drained
Bring first 6 ingredients and 4 cans chicken broth to a boil in a

stockpot; reduce heat, and simmer 45 minutes.
Add remaining broth, coleslaw, and remaining ingredients; simmer 30

minutes or until vegetables are tender. Remove and discard bay leaf.
(Freeze leftover soup up to 1 month.)
This recipe yields 2 1/2 quarts.

Comments: You may cook first 6 ingredients and 4 cans chicken broth in a
5-quart slow cooker on LOW for 4 hours. Add remaining can of broth,
coleslaw, and remaining ingredients; cook on HIGH 1 hour.
Source:
Yield:
"2 1/2 quarts"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Pecan Pie Cookies
Recipe By :n/a

-------- ------------ --------------------------------
1/2 cup sugar
1/2 cup dark corn syrup
3 tablespoons dark corn syrup
3/4 cup finely chopped pecans
Beat 1 cup butter and sugar at medium speed with an electric mixer until
light and fluffy. Add 1/2 cup corn syrup and egg yolks, beating well.
Gradually stir in flour; cover and chill 1 hour.
Melt 1/4 cup butter in a heavy saucepan over medium heat; stir in powdered
sugar and 3 tablespoons corn syrup. Cook, stirring often, until mixture
boils. Remove from heat. Stir in pecans; chill 30 minutes. Shape
mixture by 1/2 teaspoonfuls into 1/4-inch balls; set aside.
Shape cookie dough into 1-inch balls; place 2 inches apart on lightly
greased baking sheets. Beat egg whites until foamy; brush on dough balls.
Bake at 375 degrees for 6 minutes. Remove from oven, and place pecan
balls in center of each cookie. Bake 8 to 10 more minutes or until
lightly browned. Cool 5 minutes on baking pans; remove to wire racks to
cool completely. Freeze up to 1 month, if desired.
Source:
Yield:
"4 1/2 dozen"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Pecan Squares
Recipe By :n/a

-------- ------------ --------------------------------
1/2 cup confectioners' sugar
1 large egg
1 package almond brickle chips - (7.5 oz)
Combine all-purpose flour and confectioners' sugar in a medium bowl. Cut

in butter with a pastry blender until crumbly.
Press mixture evenly into a greased 13- by 9-inch pan. Bake at 350
Stir together condensed milk and next 4 ingredients until well blended;
pour over crust. Bake at 350 degrees for 25 minutes or until golden.
Cool and cut into squares.
Source:
Yield:
"4 dozen"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Pepper Burgers With Caramelized Onions
Recipe By :Adelyne Smith; Dunnville, KY

Categories : Beef Sandwiches

-------- ------------ --------------------------------
1 pound ground beef
1/4 teaspoon salt
1 cup Caramelized Onions -- (see recipe)
2 teaspoons white balsamic vinegar
4 kaiser rolls -- split
Lettuce leaves
Shape beef into 4 patties. Combine salt and next 4 ingredients; sprinkle
evenly over both sides of patties.
Grill, covered with grill lid, over medium-high heat (350� to 400�) 5
minutes on each side or until beef is no longer pink.
Cook Caramelized Onions and vinegar in a small saucepan over medium heat 5
minutes or until thoroughly heated. Spoon over burgers. Top with lettuce
leaves, and serve on rolls.
Comments: Adelyne Smith's Pepper Burgers and our easy Caramelized Onions
make great companions.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Peppered Pork With Pecan Biscuits
Recipe By :n/a

-------- ------------ --------------------------------
1 teaspoon pepper
1/2 teaspoon salt
1 pound pork tenderloin
1 envelope rapid-rise yeast - (1/4 oz)
1 tablespoon sugar
4 cups biscuit mix
1/2 cup diced pecans
1 cup buttermilk
2 tablespoons pesto
16 pecan halves
Coarse-grained Dijon mustard
Combine pepper and salt, and rub evenly over tenderloin. Place on a
lightly greased rack inside a roasting pan. Bake at 450 degrees for 20 to
25 minutes or until a meat thermometer inserted into thickest portion
registers 160 degrees. Let stand 10 minutes; thinly slice.
Combine yeast, sugar, and 3/4 cup warm water in a large bowl; let mixture
stand 5 minutes.
Add biscuit mix and next 4 ingredients to bowl, stirring until dry
ingredients are moistened. Turn dough out onto a lightly floured surface.
Pat or roll dough to 1-inch thickness; cut with a 2-inch round cutter.
Place biscuits on a lightly greased baking sheet; place a pecan half in
center of each biscuit.
Bake at 425 degrees for 20 to 25 minutes or until lightly browned. Split

biscuits; serve pork in biscuits with mustard.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Peppered Rib-Eye Roast
Recipe By :Sandra F. Alsup; Knoxville, TN


-------- ------------ --------------------------------
1 cup soy sauce
1 tablespoon tomato paste
1 teaspoon paprika
1/2 cup assorted coarsely-ground peppercorns
1/2 teaspoon ground cardamom
1 beef eye of round roast - (5 to 6 lbs) -- trimmed
1/4 cup water
1 1/2 tablespoons cornstarch
Saut�ed sliced mushrooms -- (optional)
Stir together first 5 ingredients. Combine peppercorns and ground

cardamom; press into roast. Place roast in a shallow dish; pour marinade
over roast. Cover and chill 8 hours, turning roast occasionally.
Remove roast from marinade, reserving 1 cup marinade. Wrap roast in

aluminum foil, sealing well; place in a shallow roasting pan.
Bake at 300 degrees for 2 hours or until done. Remove from oven; unwrap
foil, and drain, reserving juices. Increase oven temperature to 350
degrees; return roast to pan, and bake 15 minutes.
Combine 1/4 cup water and cornstarch in a saucepan, stirring until mixture
is smooth. Stir in reserved juices and reserved 1 cup marinade. Bring to
a boil over medium heat, stirring constantly; boil, stirring constantly, 1
minute. Stir in mushrooms, if desired. Serve with roast.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Peppered Rib-Eye Steaks
Recipe By :n/a

-------- ------------ --------------------------------
1 tablespoon dried thyme
4 1/2 teaspoons garlic powder
1 1/2 teaspoons lemon pepper
1 1/2 teaspoons ground red pepper
1 1/2 teaspoons dried parsley flakes
6 beef rib-eye steaks, 1 1/2" thick
Fresh thyme sprigs -- for garnish
Combine first 7 ingredients. Brush steaks with oil; rub with pepper
mixture. Cover and chill 1 hour.
8 to 10 minutes on each side or to desired degree of doneness. Garnish,
if desired.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Peppermint Ice-Cream Pie
Recipe By :Mallory Sue Koch, age 9; Hoover, AL


-------- ------------ --------------------------------
25 hard peppermint candies
3/4 cup milk
1/2 gallon vanilla ice cream -- softened
1 ready-made chocolate crumb crust - (6 oz)
Chocolate hard shell topping
Process candies in a blender on low until finely crushed, stopping to

scrape down sides. Add milk, and blend until smooth. Add ice cream, 2 or
3 scoops at a time, and process until smooth.
Pour ice cream mixture into crust; freeze 5 hours or until firm. Cut pie
into wedges; drizzle each with hard shell topping before serving.
Source:
Yield:
"1 pie"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates

contest
Nutr. Assoc. : 0 0 0 0 0
Picnic Fried Chicken
Recipe By :n/a
Poultry

-------- ------------ --------------------------------
2 whole chickens - (2 lbs ea) -- cut up
2 cups milk
1 large egg
2 tablespoons salt
3 cups shortening
2 teaspoons salt
Rinse chicken with cold water; pat dry, and set aside.
Whisk together milk and egg in a bowl. Combine flour, 2 tablespoons salt,
and pepper in a heavy-duty zip-top plastic bag.
Dip 2 chicken pieces in milk mixture. Place in plastic bag; seal and
shake to coat. Remove chicken; repeat procedure with remaining pieces.
Melt shortening in a Dutch oven over medium heat; heat to 350 degrees.
Fry chicken, in batches, 10 minutes on each side or until done and golden
brown. Drain on paper towels. Sprinkle evenly with 2 teaspoons salt.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Pineapple Smoothie
Recipe By :n/a

-------- ------------ --------------------------------
1 quart pineapple sherbet
Process all ingredients in a blender until smooth, stopping to scrape down

sides. Serve immediately.
This recipe yields 4 cups

Source:
Yield:
"4 cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Pizza Pumpkins
Recipe By :n/a
Categories : Halloween Pizza

-------- ------------ --------------------------------
1 cheese pizza kit - (14 7/8 oz)
Pizza sauce -- (optional)
Combine crust mix, cheese sauce, and cheese from pizza kit in a mixing
bowl; add flour, and beat at medium speed with an electric mixer until
mixture is well blended.
Turn dough out onto a lightly floured surface; knead 4 or 5 times. Divide
dough in half. Roll each dough portion to 1/8-inch thickness; cut with a
2 1/2-inch pumpkin-shaped cutter, and place on a lightly greased baking
sheet.
Bake at 425 degrees for 6 to 8 minutes. Serve with pizza sauce, if

desired.
This recipe yields about 2 1/2 dozen.
Comments: For testing purposes only, we used Chef Boyardee Cheese Pizza
Kit.
Source:
Yield:
"2 1/2 dozen"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Pizza Rollups
Recipe By :Shavano Shaw, age 9

Categories : Piza

-------- ------------ --------------------------------
1 medium tomato -- diced
5 cooked ham slices - (1 oz ea) -- diced
1 small green bell pepper -- diced
1 can pineapple tidbits - (8 oz) -- drained
1/4 cup almonds -- chopped
1/4 cup pizza sauce
1 cup shredded mozzarella cheese - (4 oz)
Brush tortillas with pizza sauce. Spread one-fourth of tomato mixture

down center of each tortilla; sprinkle with cheese. Roll up, and place,
seam-side down,in a lightly greased 13- by 9-inch pan.
This recipe yields 4 rollups.
Source:
Yield:
"4 rollups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : Piggly Wiggly/Southern Living "Can Do It Myself" cooking contest

runner up
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Plum Good Fajitas
Recipe By :n/a

-------- ------------ --------------------------------
1 can purple plums in heavy syrup - (17 oz) -- undrained
1 can frozen lemonade concentrate - (6 oz) -- thawed, undiluted
1/2 cup chili sauce
1/4 cup soy sauce
1 tablespoon dry mustard
1 teaspoon ground ginger
2 drops hot sauce
1 red bell pepper -- cut into strips
1 green bell pepper -- cut into strips
1 large onion -- sliced
2 flank steaks - (1 lb ea)
=== TOPPINGS ===
Sliced green onions
Sour cream
Guacamole
Drain plums, reserving syrup; remove pits from plums, and discard. Puree
plums and syrup in a blender, stopping once to scrape down sides.
Melt butter in a saucepan over medium-high heat; add chopped onion, and
saut� until tender. Stir in plum puree, lemonade concentrate, and next 6
ingredients. Bring sauce to a boil; reduce heat, and simmer 15 minutes.
Heat tortillas according to package directions; keep warm.
Place peppers and onion slices in a grill basket coated with vegetable
cooking spray. Place basket and steaks on food rack; baste with plum
sauce. Grill, without grill lid, over high heat (400 to 500 degrees) 20
minutes or until desired degree of doneness, basting often and turning
steaks once.
Cut steaks diagonally across the grain into thin strips. Place steak and
vegetables evenly in tortillas, and roll up, jellyroll fashion. Serve
with desired toppings.
Comments: Brand a dinner for eight a blazing success with this fajita
recipe. Serve with Spanish rice and refried beans.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Poblano-Shrimp Enchiladas
Recipe By :Jane Allen; Austin, TX


-------- ------------ --------------------------------
3/4 pound unpeeled medium-size fresh shrimp
1 large poblano pepper -- halved, seeded
1 tomato -- chopped
1/4 teaspoon salt
1/2 cup sour cream
8 corn tortillas
1 can green enchilada sauce - (10 oz)
1 1/2 cups shredded Monterey Jack cheese - (6 oz)
Peel shrimp, and devein, if desired. Coarsely chop shrimp, and set aside.
Brush an 11- by 7-inch baking dish with 2 tablespoons oil. Set aside.
Saut� pepper in remaining oil in a large skillet over medium-high heat

until skin looks blistered. Remove from skillet, and chop.
Return chopped pepper to skillet. Add onion and next 5 ingredients; saut�
4 minutes. Add chopped shrimp, and saut� 1 minute; remove from heat, and
cool 5 minutes. Stir in sour cream.
Heat tortillas according to package directions. Spoon shrimp mixture

evenly down center of each tortilla, and roll up. Arrange, seam-side
down, in prepared pan. Top with sauce, and sprinkle with cheese. Cover
and chill up to 1 day ahead.

Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : Recipe was a Runner-up in our 2000 Holiday Recipe Contest

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Polka-Dot Peanut Butter Cookies
Recipe By :Nita Biskamp; Beaumont, TX


-------- ------------ --------------------------------
1 cup creamy peanut butter
1 cup sugar
1 cup dark brown sugar - (firmly packed)
2 large eggs
1 cup candy-coated chocolate pieces
Additional candy-coated chocolate pieces

fluffy. Add eggs, beating until blended.
Stir together flour and baking soda. Gradually add to butter mixture,
beating until blended. Stir in 1 cup chocolate pieces.
Drop by tablespoonfuls 2 inches apart onto lightly greased baking sheets.

Place additional chocolate pieces in center of each cookie.
Bake at 350 degrees for 8 to 10 minutes. Remove to wire racks to cool.
Comments: For testing purposes only, we used M&M's for candy-coated

chocolate pieces.
Source:
Yield:
"6 dozen"
- - - - - - - - - - - - - - - - - - -
1/2 Fat; 13 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Popcorn Delight
Recipe By :Mrs. Denise Schwartz; Brighton, MI

Categories : Snacks

-------- ------------ --------------------------------
8 cups popped popcorn
3 cups corn chips -- coarsely crushed
2 cups crispy corn puffs cereal
1 pound white chocolate -- chopped
2 cups candy-coated chocolate pieces -- (optional)
Combine first 3 ingredients in a large bowl.
Microwave white chocolate in a glass bowl at HIGH 2 to 3 minutes, stirring

every minute, until chocolate melts. Drizzle over popcorn mixture,
tossing to coat. Stir in candy-coated chocolate pieces, if desired.
Spread in a wax paper-lined 15- by 10-inch jellyroll pan; chill 30

minutes. Break into pieces; store in an airtight container.
Comments: For testing purposes only, we used Kix cereal.
Source:
Yield:
"15 cups"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0
Pork Chops Italian
Recipe By :n/a

-------- ------------ --------------------------------
2 tablespoons fine dry breadcrumbs
6 boneless pork chops, 1" thick
1 jar spaghetti sauce - (26 to 28 oz)
1 package garlic Italian style shredded cheese -- (8 oz)
16 ounces fettuccine -- cooked
Fresh basil sprig -- for garnish
Stir together Parmesan cheese and breadcrumbs. Dredge pork chops in

breadcrumb mixture.
Brown chops in hot oil in a large skillet over medium-high heat. Place
chops in a lightly greased 11- by 7-inch baking dish; pour spaghetti sauce
over chops.
Bake at 350 degrees for 25 minutes. Sprinkle with cheese, and bake 5 more
minutes. Serve over hot cooked fettuccine. Garnish, if desired.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Pork Chops With Apple Stuffing
Recipe By :n/a
-------- ------------ --------------------------------
1 package frozen escalloped apples - (12 oz)
1 celery rib -- chopped
1 package herb-seasoned stuffing mix - (8 oz)
2 tablespoons raisins
3/4 cup hot water
1 teaspoon chicken bouillon granules
6 center-cut pork chops, 1" thick
Cranberry-orange relish -- (optional)
Thaw escalloped apples in microwave at MEDIUM (50% power) 6 to 7 minutes.

Set aside.
Melt butter in a large skillet over me-dium heat; add onion and celery,
and saut� until tender. Remove from heat. Stir in stuffing mix, apples,
and raisins. Spoon into a lightly greased 13- by 9-inch baking dish.
Stir together 3/4 cup water and bouillon granules, and pour evenly over
stuffing mixture. Arrange pork chops on top, and sprinkle with pepper.
minutes or until done. Serve with relish, if desired.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Pork Medaillons In Mustard Sauce
Recipe By :n/a

-------- ------------ --------------------------------
2 tablespoons coarse-grained mustard
1/2 teaspoon salt
1 1/2 pounds pork tenderloin
1/4 cup dry white wine or chicken broth
=== MUSTARD SAUCE ===
1/4 cup coarse-grained mustard
1/4 teaspoon salt
Srir together first 4 ingredients. Rub mixture over pork, and place in a
large heavy-duty zip-top plastic bag. Chill 8 hours.
Place pork on a lightly greased rack in a shallow roasting pan. Bake at

450 degrees for 15 minutes. Reduce temperature to 400 degrees, and bake
15 minutes or until a meat thermometer inserted into thickest portion
registers 160 degrees, basting with wine every 10 minutes. Slice and
serve with Mustard Sauce.
For Mustard Sauce: Cook whipping cream in a heavy saucepan over medium
heat until reduced to 1 1/4 cups (about 20 minutes). Do not boil. Stir
in remaining ingredients, and cook mixture 1 minute. (Makes 1 1/4 cups)
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Pork Roast With Hopping John Stuffing
Recipe By :n/a

-------- ------------ --------------------------------
1/2 medium green bell pepper -- chopped
1 1/2 cups cooked long-grain rice
1 1/2 cups frozen chopped collard greens -- thawed
1 can black-eyed peas - (15 oz) -- rinsed, drained
1/2 cup diced cooked country ham
1/2 teaspoon sugar
1/2 teaspoon salt
2 1/2 pound boneless pork loin roast
Saut� onion and bell pepper in hot oil in a large skillet over medium-high
heat 5 to 7 minutes or until tender. Remove from heat. Add rice and next
5 ingredients; stir in egg. Set stuffing aside.
Butterfly pork loin roast by making a lengthwise cut down center of 1 flat
side, cutting to within 1/2 inch of bottom. From bottom of cut, slice
horizontally to 1/2 inch from left side; repeat procedure to right side.
Open roast, and place between 2 sheets of heavy-duty plastic wrap; flatten
to 1/2-inch thickness using a meat mallet or rolling pin.
Spoon 1 1/2 cups stuffing evenly over roast, leaving a 1/2-inch border.
Roll up; tie with string at 1-inch intervals. Place, seam-side down, in a
lightly greased 11- by 7-inch baking dish.
Bake at 375 degrees for 55 to 60 minutes or until a meat thermometer

inserted in center registers 160 degrees. Reheat remaining hopping John,
and serve with roast.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Pork Tenderloin With Vegetables
Recipe By :Charlie Risien; San Antonio, TX


-------- ------------ --------------------------------
2 fennel bulbs
3 large portobello mushroom caps
1 package pork tenderloins - (1 3/4 to 2 lbs) -- trimmed
1/2 tablespoon salt
3 tablespoons coarsely-ground black peppercorns -- divided
1 pint whipping cream
1/2 cup dry sherry
Trim base from fennel bulbs; cut bulbs into fourths, discarding fronds.
Cut mushroom caps in half.
Brown tenderloins in 2 tablespoons hot oil in a large skillet over

medium-high heat 4 to 5 minutes on each side. Place pork in a shallow
roasting pan; sprinkle with salt and 1 1/2 tablespoons pepper. Top with
fennel and mushrooms; drizzle with remaining 2 tablespoons oil.
Bake at 475 degrees for 35 to 40 minutes or until meat thermometer

inserted into thickest portion registers 160 degrees. Transfer to a
serving platter.
Cook whipping cream, sherry, and remaining 1 1/2 tablespoons pepper in a

saucepan over low heat, stirring mixture constantly, until thoroughly
heated; serve over pork and vegetables.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 11 1/2 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Pork-Cashew Stir-Fry
Recipe By :n/a

-------- ------------ --------------------------------
1 pound lean boneless pork -- cut thin strips
1/4 cup stir-fry sauce -- divided
2 tablespoons vegetable oil -- divided
1 large red bell pepper -- cut into pieces
1 onion -- halved, and
thinly sliced
1 can cut green beans - (14 1/2 oz) -- drained
1/2 cup roasted cashews
Hot cooked quick-cooking rice
Stir together pork and 2 tablespoons stir-fry sauce.
Stir-fry pork in 1 tablespoon hot oil in a large skillet over high heat 3
to 5 minutes or until lightly browned. Remove pork, and set aside.
Add remaining 1 tablespoon oil to skillet. Stir-fry bell pepper and onion
2 to 3 minutes or until crisp-tender.
Return pork to skillet. Stir in remaining 2 tablespoons stir-fry sauce,

green beans, and cashews. Cook until thoroughly heated. Serve over rice.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Portobellos With Scallion Butter
Recipe By :n/a
Categories : Mushrooms Side Dish

-------- ------------ --------------------------------
1/3 cup butter
1/4 cup chopped green onions
1/8 teaspoon salt
1 tablespoon lime juice
4 large fresh portobello mushrooms - (12 to 16 oz) -- sliced
Melt butter in a medium skillet over medium-high heat; stir in green

onions and next 4 ingredients. Add sliced mushrooms, and saut� until
tender. Serve immediately.
Comments: For Grilled Portobellos With Scallion Butter, melt butter, and
stir in green onions and next 4 ingredients. Brush whole mushrooms with
mixture, and grill, without grill lid, over medium-high heat (350 to 400
degrees) 5 minutes on each side. Slice and serve with remaining butter
mixture.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Potato Chowder With Green Chiles
Recipe By :Sarah Davis; Birmingham, AL


-------- ------------ --------------------------------
1 large red bell pepper
4 large poblano chile peppers
1 large potato -- peeled, cubed
1 jalape�o pepper -- seeded, chopped
1 teaspoon salt
1 teaspoon salt
1 cup milk
1 cup shredded Cheddar cheese - (4 oz) -- (4 ounces)
Broil bell pepper and chile peppers on an aluminum foil-lined baking sheet
5 inches from heat about 5 minutes on each side or until peppers look
blistered.
Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10
minutes to loosen skins. Peel peppers; remove and discard seeds.
Coarsely chop peppers.
Bring chopped roasted peppers, chicken broth, and next 5 ingredients to a

boil in a Dutch oven over medium heat. Reduce heat, and simmer 15 minutes
or until potato is tender.
Melt butter in a heavy saucepan over low heat; whisk in flour and next 3
ingredients until smooth. Cook, whisking constantly, 1 minute. Gradually
whisk in half-and-half.
Stir white sauce and milk into chicken broth mixture; cook over medium
heat 8 to 10 minutes or until thickened and bubbly. Sprinkle each serving
evenly with cheese, bacon, and green onions.
Source:
Yield:
"91 cups"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Potato-Smoked Sausage Hash
Recipe By :n/a

-------- ------------ --------------------------------
1 package smoked sausage - (16 oz) -- sliced
1/2 package frozen Southern style hash browns -- (32-oz pkg)
1/2 teaspoon salt
Brown smoked sausage slices in a large nonstick skillet (about 5 minutes

on each side); remove sausage slices from pan, reserving drippings in
skillet.
Saut� onion and green pepper in reserved drippings 3 minutes or until

crisp-tender. Add hash browns, and cook, stirring occasionally, 5 minutes
or until brown. Stir in sausage, salt, and pepper; cook 2 minutes or

Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Pralines
Recipe By :Kay Wallace; Eclectic, AL


-------- ------------ --------------------------------
3 cups light brown sugar - (firmly packed)
2 tablespoons light corn syrup
1/4 teaspoon salt
2 cups chopped pecans
Bring first 4 ingredients to a boil in a 3-quart saucepan over medium

heat, stirring constantly. Cook mixture, stirring occasionally, 6 to 8
minutes, or until a candy thermometer registers 236 degrees (soft ball
stage).
Remove from heat, and add butter (do not stir). Let stand until candy
thermometer reaches 150 degrees. Stir in pecans and vanilla, using a
wooden spoon; stir constantly until candy begins to thicken.
Drop by heaping teaspoonfuls, working rapidly, onto wax paper. Let stand
until firm.
Source:
Yield:
"2 1/2 dozen"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Prosciutto Bruschetta And Cantaloupe Chutney
Recipe By :Keevin Chavis; Charleston, SC


-------- ------------ --------------------------------
12 baguette slices, 1/4" thick
12 thin prosciutto slices -- see * Note
=== CANTALOUPE CHUTNEY ===
1/2 medium cantaloupe -- peeled, seeded,
and diced
1 small shallot -- diced
1/4 cup white wine vinegar
1 tablespoon minced fresh ginger -- see * Note
1/4 teaspoon salt
1/8 teaspoon ground red pepper -- (optional)
* Note: Thinly sliced country ham may be substituted for prosciutto; 1/4
teaspoon ground ginger may be substituted for fresh ginger.
Place baguette slices on a baking sheet, and brush tops with oil. Broil 3
inches from heat (with electric oven door partially open) until toasted,
turning once. Top toast with prosciutto and Cantaloupe Chutney. Serve
with remaining chutney.
For Cantaloupe Chutney: Combine first 8 ingredients and, if desired, red

pepper, in a large nonaluminum saucepan; cook over medium-low heat,
stirring often, 45 minutes or until thickened. Cool. (Makes 1 1/2 cups)
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Quiche Lorraine
Recipe By :n/a
Categories : Quiches

-------- ------------ --------------------------------
1/2 package refrigerated pie crusts - (15 oz pkg)
8 bacon slices -- cut 1/2" pieces
2 cups shredded Swiss cheese - (8 oz) -- divided
6 large eggs
1/2 teaspoon salt
Fit piecrust into a 9-inch pie plate according to package directions; fold
edges under, and crimp. Bake at 400 degrees for 7 minutes; remove from
oven.
Cook bacon pieces in a large skillet until crisp; drain on paper towels,
and crumble. Sprinkle bacon, green onions, and 1 cup cheese into prepared
crust.
Whisk together eggs and next 4 ingredients; pour mixture into crust, and
sprinkle with remaining 1 cup cheese and nutmeg.
Bake at 350 degrees for 35 to 40 minutes or until set. Let stand 10

minutes.
This recipe yields 1 (9-inch) quiche.
Comments: The cornerstone of any traditional brunch, this highly

recommended recipe originally appeared in The Southern Living Cookbook.
Source:
Yield:
"1 nine-inch quiche"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Quick Breadsticks
Recipe By :Rachel Taylor; Wadley, AL


-------- ------------ --------------------------------
1 cup nonfat buttermilk
1 egg white
1/2 cup uncooked quick-cooking cream of wheat
1/2 teaspoon salt
1 1/2 teaspoons vegetable oil
Stir together first 7 ingredients just until blended.
Spoon batter evenly into a cast-iron corn stick pan coated with cooking
spray (filling to top).
This recipe yields 8 sticks.
Per breadstick: Calories 88 (12% from fat); Fat 1.2g (sat 0.2g, mono
0.3g, poly 0.4g); Protein 3.5g; Carb 16g; Fiber 0.4g; Chol 1mg; Iron
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Raised Doughnuts
Recipe By :Carrie E. Treichel; Johnson City, TN

-------- ------------ --------------------------------
1 cup warm water -- (100 to 110 degrees)
3 tablespoons sugar
1 teaspoon salt
1/3 cup shortening -- melted
Vegetable oil
Stir together first 3 ingredients in a large glass bowl; let stand 5

minutes.
Stir in flour and next 3 ingredients until blended. Pat or roll dough to
1/8-inch thickness; cut with a 2 1/2-inch round cutter. Let stand 45
minutes.
Fry doughnuts, in batches, 1 minute on each side or until golden. Remove
with a slotted spoon; drain on paper towels.
Roll doughnuts in powdered sugar.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Raspberry-Fudge Truffles
Recipe By :n/a

-------- ------------ --------------------------------
2 cups semisweet chocolate morsels - (12 oz)
1 cup seedless raspberry preserves
2 tablespoons raspberry liqueur
1 1/2 cups vanilla wafer crumbs
10 chocolate candy coating squares -- (2 oz ea)
3 white chocolate squares - (1 oz ea)
1 tablespoon shortening
Microwave chocolate morsels in a 4-cup glass measuring cup at HIGH 1 1/2

to 2 1/2 minutes or until melted, stirring every 30 seconds.
Beat cream cheese at medium speed with an electric mixer until smooth.
Add melted chocolate, preserves, and liqueur, beating until blended. Stir
in crumbs; cover and chill 2 hours.
Shape mixture into 1-inch balls; cover and freeze 1 hour or until firm.
Microwave chocolate coating in a 4-cup glass measuring cup at HIGH 1 1/2

to 2 1/2 minutes or until melted, stirring every 30 seconds. Dip balls in
coating; place on wax paper.
Place white chocolate and shortening in small heavy-duty zip-top plastic

bag; seal. Submerge in hot water until chocolate melts; knead until
smooth. Snip a tiny hole in 1 corner of bag, and drizzle mixture over
truffles. Let stand until firm. Store in refrigerator or freezer, if
desired.
Comments: Use a sturdy wooden pick to dip well-chilled or frozen balls.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Ratatouille
Recipe By :n/a

-------- ------------ --------------------------------
1/4 cup pure olive oil
2 yellow squash -- diced
2 zucchini -- diced
2 red bell peppers -- diced
1 medium eggplant -- unpeeled, diced
1 teaspoon salt
2 tablespoons tomato paste
1/2 teaspoon dried Italian seasoning
1/4 teaspoon dried crushed red pepper -- (optional)
Saut� onion and garlic in hot olive oil in a large skillet over
medium-high heat until tender. Stir in yellow squash, next 6 ingredients,
and, if desired, dried crushed red pepper. Cook over medium heat,
stirring often, 10 minutes.
Comments: Pronounced "ra-tuh-TOO-ee," this popular side dish features a

variety of vegetables simmered in olive oil.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Red Beans-And-Rice Skillet
Recipe By :n/a

-------- ------------ --------------------------------
1/2 pound smoked sausage -- sliced
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 can kidney beans - (15 1/2 oz) -- drained
Cook first 4 ingredients in a nonstick skillet over medium heat, stirring
often, until sausage browns. Add broth and next 3 ingredients. Bring to
a boil. Stir in rice. Cover, remove from heat, and let stand 5 minutes.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Red Pepper Hummus Pizza
Recipe By :n/a
Categories : Pizza

-------- ------------ --------------------------------
1 can chickpeas - (15 oz) -- see * Note, rinsed,
and drained
1 jar roasted red bell peppers - (7 oz) -- drained, chopped
2 garlic cloves
1/2 teaspoon salt
1/4 teaspoon pepper
1 Italian bread shell - (10 oz) -- see * Note
1 package feta cheese - (8 oz) -- crumbled
1/4 cup pitted kalamata or ripe olives -- chopped
* Note: One (15-ounce) can navy beans may be substituted for chickpeas.
One (10-ounce) can refrigerated pizza crust, baked, may be substituted for
bread shell.

Spread chickpea mixture over bread shell. Top with feta cheese and
remaining ingredients.

Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Rice Jardin
Recipe By :Sheila Linton; Philadelphia, PA


-------- ------------ --------------------------------
3 medium zucchini -- sliced
1 can whole kernel corn - (8 3/4 oz) -- drained
1 can diced tomato and green chiles - (10 oz)
3 cups cooked rice
1/4 teaspoon ground coriander -- (optional)
Melt butter in a Dutch oven over medium-high heat; add zucchini and onion,
and saut� 5 minutes or until tender. Stir in corn, next 5 ingredients,
and, if desired, coriander. Cover and cook over low heat 15 minutes.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Rich Black-And-White Pudding
Recipe By :n/a
Categories : Desserts Puddings

-------- ------------ --------------------------------
3 1/2 cups whipping cream -- divided
5 semisweet chocolate squares - (1 oz ea)
6 egg yolks
1/2 cup sugar
3 tablespoons sugar
Grated semisweet chocolate
Cook 1/2 cup whipping cream and chocolate in a heavy saucepan over low
heat, stirring constantly, until chocolate melts and mixture is smooth.
Pour into a large bowl. Set aside.
Whisk together 2 cups whipping cream, yolks, 1/2 cup sugar, and vanilla in
a bowl until sugar dissolves and mixture is smooth.
Whisk 1 cup egg mixture into chocolate mixture until smooth. Cover and
chill remaining egg mixture. Pour chocolate mixture into 6 (8-ounce)
custard cups; place cups in a 13- x 9-inch pan. Add hot water to pan to a
depth of 1/2 inch.
Bake at 325 degrees for 30 minutes or until almost set. (Center will be
soft.) Slowly pour remaining egg mixture evenly over custards; bake 20 to
25 more minutes or until set. Cool custards in water in pan on a wire
rack. Remove from pan; cover and chill at least 8 hours.
Beat remaining 1 cup whipping cream at high speed with an electric mixer
until foamy; gradually add 3 tablespoons sugar, beating until stiff peaks
form. Top custards with whipped cream; sprinkle with grated chocolate.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0
Rich Brownies
Recipe By :n/a

-------- ------------ --------------------------------
1 package fudge brownie mix - (10 1/4 oz)
1/2 cup miniature marshmallows
1/2 cup semisweet chocolate morsels
Prepare brownie mix according to package directions, folding marshmallows,

chocolate morsels, and pecans into batter.
Spread batter evenly into a greased 8-inch square baking pan. Bake at 350
degrees for 24 minutes or until done.
Cool in pan on a wire rack; cut into squares.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Roasted Green Beans, Potatoes, And Fennel
Recipe By :Beverle Grieco; Houston, TX


-------- ------------ --------------------------------
2 fennel bulbs
1 1/2 pounds new potatoes - (abt 12) -- thinly sliced
1/2 cup olive oil
1 teaspoon fine-grain sea salt
= (or use 1 tspn regular salt)
1 1/2 pounds small green beans -- trimmed
Trim bases from fennel bulbs; cut bulbs into quarters.
Toss together fennel, potato, and oil in a 15- by 10-inch jellyroll pan;
sprinkle with salt. Bake at 425 degrees for 30 minutes.
Add green beans, and toss gently. Bake 10 to 15 more minutes or until
vegetables are lightly browned. Sprinkle with pepper, and serve hot or at
room temperature.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Roasted Potato Trio
Recipe By :Kristine Snyder; Kihei, HI


-------- ------------ --------------------------------
2 1/2 pounds sweet potatoes
2 pounds red potatoes
1 pound Yukon gold potatoes
1/4 cup butter
1/4 cup olive oil
1/3 cup chopped fresh rosemary
1/2 teaspoon salt
Cut potatoes into 1/2-inch-thick slices.
Cook butter, oil, and rosemary in a small saucepan over medium heat,
stirring until butter is melted. Brush 1/4 cup butter mixture evenly over
2 baking sheets. Arrange potato slices evenly in a single layer on
prepared sheets; brush with remaining butter mixture. Sprinkle with salt
and pepper.
Bake at 450 degrees for 35 minutes or until potato slices are golden
brown.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : Recipe was a Runner-up in our 2000 Holiday Recipe Contest

Nutr. Assoc. : 0 0 0 0 0 0 0 0
Roasted Root Vegetables
Recipe By :n/a

-------- ------------ --------------------------------
1 bag parsnips - (1 lb)
6 large turnips
1 large rutabaga
6 large beets
1 teaspoon salt -- divided
1 teaspoon freshly-ground black pepper -- divided
Peel first 5 ingredients, and cut into large pieces. Coat 2 aluminum
foil-lined baking sheets with cooking spray. Arrange parsnip, turnip,
sweet potato, and rutabaga on a baking sheet. Lightly coat vegetables
with cooking spray, and sprinkle with 3/4 teaspoon salt and 3/4 teaspoon
pepper.
Arrange beets on remaining baking sheet; lightly coat with cooking spray,
and sprinkle with remaining 1/4 teaspoon salt and 3/4 teaspoon pepper.
Bake vegetables at 425 degrees, stirring occasionally, 35 to 45 minutes or

until tender. (Pans may need to be rearranged after 15 to 20 minutes to
ensure even cooking.
Toss vegetables with melted butter.

Comments: The combination of colors and flavors in these vegetables

delights Foods Editor Andria Hurst; she serves the dish every year.
We cooked the beets separately to keep them from bleeding into the other
vegetables.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Rocky Road Pizza Dessert
Recipe By :Hunter Hubbs, age 5


-------- ------------ --------------------------------
1 refrigerated pizza crust - (5" to 6" dia)
3/4 cup miniature marshmallows
3/4 cup candy-coated peanut butter pieces
Place crust on a baking sheet. Top evenly with marshmallows; sprinkle

with candy pieces and pecans. Bake at 375 degrees for 10 to 15 minutes.
This recipe yields 1 (6-inch) pizza.
Comments: For testing purposes only, we used Rees's Pieces Candies and
Mama Mary's Pizza Crusts.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates

grand prize winner
Root Beer Float Cake
Recipe By :Eric Welander, age 10


-------- ------------ --------------------------------
1 package yellow cake mix - (18.25 oz)
1 bottle root beer - (12 oz)
3 large eggs
Root Beer Glaze -- (see below)
Vanilla ice cream
=== ROOT BEER GLAZE ===
3 tablespoons root beer
Combine first 4 ingredients in a large bowl; beat at low speed with an

electric mixer until dry ingredients are moistened. Beat at medium speed
2 minutes. Pour into a greased and floured 12-cup Bundt pan.
Bake at 350 degrees for 35 to 40 minutes or until a long wooden pick or

skewer inserted in center comes out clean. Cool in pan on a wire rack 15
minutes; remove from pan, and cool on wire rack.
Pierce top of cake at 2-inch intervals with a long wooden pick. Pour Root
Beer Glaze evenly over cake. Cool completely before serving. Serve with
ice cream.
For Root Beer Glaze: Stir together sugar and root beer until smooth.
Source:
Yield:
"1 cake"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 12 Fat;
grand prize winner
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Rosemary Baked Chicken
Recipe By :n/a
Poultry

-------- ------------ --------------------------------
1 can frozen lemonade concentrate - (6 oz) -- thawed
1/4 cup white wine Worcestershire sauce
2 tablespoons water
1 teaspoon dried rosemary
5 skinned chicken leg-thigh combinations
=== GARNISHES ===
Lemon slices
Combine first 6 ingredients in a large heavy-duty zip-top plastic bag.

Add chicken; seal and shake to coat. Chill 2 hours, turning occasionally.
Remove chicken from marinade, discarding marinade. Place chicken on a

rack coated with vegetable cooking spray in a roasting pan.
Bake at 350 degrees for 1 hour and 5 minutes or until done. Garnish, if
desired.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Rosemary Popcorn With Pine Nuts

Recipe By :Sheri Clark; Atlanta, GA
Categories : Snacks

-------- ------------ --------------------------------
1 cup olive oil
1/2 cup unpopped popcorn kernels
12 rosemary sprigs - (6" ea) -- cut 2" pieces
1 1/2 teaspoons sea salt -- divided
1/2 cup pine nuts -- toasted
2 tablespoons coarsely-chopped fresh rosemary
Cook olive oil in a small saucepan over low heat 3 minutes. Add popcorn
kernels, rosemary sprigs, and 1 teaspoon sea salt. Remove mixture from
heat; cover and let stand at room temperature 48 hours.
Drain kernels, reserving oil; discard rosemary sprigs. Place 3

tablespoons herb-flavored oil and popcorn kernels in a Dutch oven. Cook
kernels, covered, over high heat, shaking pan often for 4 minutes until
popping begins to slow. Remove popcorn from heat, and let stand 2 minutes
or until popping stops.
Place popcorn in a large bowl. Add remaining salt, pine nuts, and chopped
rosemary, and toss. Serve immediately.
Quick-and-Easy Asian Popcorn: Omit steeping kernels step. Substitute 2

1/2 tablespoons dark sesame oil plus 1/2 tablespoon hot chili oil for
olive oil, garlic salt for sea salt, and roasted cashew pieces for pine
nuts.
Basil, Garlic, and Parmesan Popcorn: Substitute basil for rosemary and
1/2 cup grated garlic-and-herb Parmesan cheese for pine nuts.
Comments: For testing purposes only, we used Kraft Parm Plus Garlic Herb
for Parmesean cheese. Use leftover herb-flavored oil in salad dressings,
marinades, sauces, or as a condiment with French bread.
Source:
Yield:
"14 cups"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0
Rosemary Pork Chops
Recipe By :n/a
Pork

-------- ------------ --------------------------------
6 bone-in pork chops, 1 1/2" thick
Olive oil
1 teaspoon fresh or dried rosemary -- crushed, divided
1/2 teaspoon salt
1 can apple fruit filling - (21 oz)
1/3 cup crumbled blue cheese
1/4 cup chopped walnuts -- toasted
Rub pork chops with oil, and sprinkle evenly with 1/2 teaspoon rosemary,
salt, and pepper. Grill, covered with grill lid, over medium-high heat
(350 to 400 degrees) 7 minutes on each side or until done.
Stir together fruit filling, lemon juice, and remaining 1/2 teaspoon
rosemary in a small saucepan; cook over medium heat until thoroughly
heated. Spoon evenly over pork chops; sprinkle with cheese and walnuts.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Rudolph Cookies
Recipe By :n/a

-------- ------------ --------------------------------
4 chocolate candy coating squares -- (1 oz ea)
96 pretzel sticks
1 package peanut butter sandwich cookies - (16 oz)
64 green, blue, or brown candy-covered
chocolate pieces
32 red candy-coated chocolate pieces
= (or red cinnamon candies)
Microwave chocolate candy coating in a small shallow glass dish at HIGH 3

minutes, stirring once.
Place 2 pretzel sticks in peanut butter filling of each sandwich cookie,

forming large antlers. Break remaining pretzel sticks in half, and place
1 half pretzel stick next to each longer pretzel stick, forming smaller
antlers.
Dip 1 side of green chocolate pieces in melted candy coating, and place on
cookies for the eyes. Dip 1 side of red chocolate pieces in candy
coating, and place on cookies for the noses.
Comments: For testing purposes only, we used Nabisco brand Nutter Butter
peanut butter sandwich cookies.
Source:
Yield:
"32 cookies"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Sausage Supper
Recipe By :Ben Moon; Birmingham, AL

Sausage

-------- ------------ --------------------------------
1 package Italian sausage - (19 oz)
1 large sweet onion -- chopped
1 jar spaghetti sauce - (14 oz)
1 container soft cream cheese - (8 oz)
1/4 cup dried tomatoes -- cut thin strips
2 teaspoons dried Italian seasoning
1 tablespoon balsamic vinegar -- (optional)
1 package farfalle pasta - (16 oz) -- cooked
Remove casings from sausage, and discard. Brown sausage, bell pepper,
onion, and garlic in a large skillet over medium-high heat, stirring until
sausage crumbles and is no longer pink and vegetables are tender. Drain.
Stir in spaghetti sauce, next 3 ingredients, and, if desired, vinegar.

Cook, stirring often, until cream cheese melts and mixture is thoroughly
heated. Serve over hot pasta.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Savory Applesauce
Recipe By :Hoyt Adair; Moulton, AL

Categories : Accompaniment Fruit

-------- ------------ --------------------------------
3 Granny Smith apples -- peeled, and
coarsely chopped
1/4 cup sugar
1/4 cup apple cider
4 whole cloves
2 tablespoons prepared horseradish
Bring first 4 ingredients to a boil in a saucepan; reduce heat, and simmer

15 minutes. Cool slightly; discard cloves.
Process apple mixture in a blender or food processor, in batches, until

smooth. Return to saucepan, and stir in butter, horseradish, and lemon
juice. Cook over low heat 2 to 3 minutes or until thoroughly heated.
Source:
Yield:
"1 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Savory Feta Cheese
Recipe By :n/a

-------- ------------ --------------------------------
2 blocks feta cheese - (8 oz ea)
2 tablespoons chopped fresh or frozen chives
2 teaspoons cracked black pepper
4 lemon slices, 1/4" thick
1/3 cup extra-virgin olive oil
Tear off 1 (18- by 12-inch) heavy-duty aluminum foil sheet. Place cheese
in center of foil. Sprinkle with basil, chives, and pepper; top with
lemon slices. Pour olive oil over cheese.
Fold foil to form a packet, leaving room for heat circulation inside
packet. Place on a baking sheet. Bake at 400 degrees for 25 to 30
minutes. Serve with crackers.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Scallop Saut
Recipe By :n/a
Shellfish

-------- ------------ --------------------------------
1 red bell pepper -- cut into strips
1 green bell pepper -- cut into strips
1 medium onion -- sliced
1 pound fresh sea scallops
1 teaspoon grated orange rind
3 tablespoons fresh orange juice
1 tablespoon dry white wine
1/4 teaspoon crushed red pepper
Orange wedges -- for garnish
Saut� first 4 ingredients in 2 tablespoons hot oil in a large skillet over

medium-high heat until tender. Remove from pan, and keep warm.
Cook scallops in remaining 1 tablespoon oil in skillet over medium heat 5

to 6 minutes; turn scallops over, and cook 3 to 5 minutes or until golden
brown. Remove scallops from pan, and keep warm.
Add 2 tablespoons soy sauce, orange rind, and next 3 ingredients to

skillet. Bring mixture to a boil, and cook over high heat about 2
minutes. Gradually whisk in butter and remaining 1 tablespoon soy sauce
until well blended.
Serve immediately over vegetable mixture and scallops. Garnish, if

desired.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Scalloped Cabbage
Recipe By :Kathy Rhea; Sevierville, TN


-------- ------------ --------------------------------
2 cups crushed cornflakes cereal
1 package shredded angel hair cabbage - (10 oz)
1 large sweet onion -- halved, and
thinly sliced
1/2 cup milk
1/2 cup mayonnaise
1 cup shredded sharp Cheddar cheese - (4 oz)
Stir together cereal and butter; spoon half of cereal mixture into a
lightly greased 11- by 7-inch baking dish. Top with cabbage and onion.
Stir together milk, mayonnaise, and soup; pour over cabbage. Sprinkle
with cheese and remaining cereal mixture.
Bake, covered, at 350 degrees for 1 hour.
Comments: To lighten this recipe, use light butter, fat-free milk,

reduced-fat mayonnaise, reduced-fat soup, and reduced-fat cheese.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Seared Portobellos
Recipe By :n/a
Categories : Appetizers Mushrooms

-------- ------------ --------------------------------
4 portobello mushroom caps
3 tablespoons pure olive oil -- divided
1 green bell pepper -- cut thin strips
2 plum tomatoes - (to 3) -- seeded, chopped
2 tablespoons chopped fresh Italian parsley
Saut� caps in 2 tablespoons hot olive oil in a 5 quart saute pan over
medium-high heat 3 to 4 minutes on each side or until tender. Remove from
pan, and place on a serving dish. Sprinkle with 1/2 teaspoon salt and 1/8
teaspoon pepper.
Saut� garlic, bell pepper, and tomato in remaining 1 tablespoon oil in pan
over medium-high heat until tender. Stir in white wine, and simmer 3 to 5
minutes. Stir in remaining 1/4 teaspoon salt, 1/8 teaspoon pepper, and
parsley. Serve over mushroom caps.
For Seared Portobello Burgers: Melt 1 tablespoon butter or margarine in

skillet over medium-high heat; place 4 hamburger buns, cut sides down, in
skillet, and cook until toasted. Place seared mushroom caps on bottom bun
halves; top with vegetable mixture and remaining bun halves.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Sesame-Crusted Turkey Mignons

Recipe By :Lynda Sarkisian; Seneca, SC
Turkey

-------- ------------ --------------------------------
1/2 cup sesame seeds -- toasted
1/4 cup olive oil
1 tablespoon chopped fresh chives
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
1/2 teaspoon sesame oil
2 packages turkey mignons - (11 oz ea) -- see * Note
Hot cooked noodles
=== CREAMY WINE SAUCE ===
1 cup fruity white wine -- see * Note
=== GARNISHES ===
Lemon slices
Parsley
* Note: Two turkey tenderloins, cut in half, may be substituted for

turkey mignons. White grape juice may be substituted for wine.
Stir together first 8 ingredients; dredge turkey in sesame seed mixture.

Place on a lightly greased rack in a broiler pan. Broil 5 1/2 inches from
heat 12 minutes on each side or until done. Serve with Creamy Wine Sauce
over hot cooked noodles. Garnish, if desired.
For Creamy Wine sauce: Bring wine and lemon juice to a boil in a saucepan
over medium-high heat. Boil 6 to 8 minutes or until mixture is reduced by
half. Whisk in whipping cream. Cook 3 to 4 minutes, whisking constantly,
until thickened. Reduce heat to simmer, and whisk in soy sauce and butter
until butter is melted. (Makes about 3/4 cup)
Comments: For testing purposes only, we used Liebfraumilch for wine.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 1/2
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Shellfish Cr�pes In Wine-Cheese Sauce
Recipe By :Janice Cotten; Clifton, TX

Shellfish

-------- ------------ --------------------------------
1/2 cup butter or margarine -- divided
2 cups chopped cooked shrimp - (abt 1 lb)
1 cup fresh crabmeat - (8 oz)
1/4 cup dry vermouth -- see * Note
1/8 teaspoon salt
1/2 tablespoon butter or margarine -- melted
Wine-Cheese Sauce -- (see below)
Cr�pes -- (see below)
2 cups shredded Swiss cheese - (8 oz)
Sliced green onions -- for garnish
=== WINE-CHEESE SAUCE ===
1/4 cup cornstarch
1/4 cup milk
1/3 cup dry vermouth -- see * Note
1/4 teaspoon salt
2 cups shredded Swiss cheese - (8 oz)
=== CR�PES ===
4 large eggs
1 cup cold water
1 cup cold milk
1/2 teaspoon salt
* Note: Clam juice may be substituted for vermouth.
Melt 1/4 cup butter in a large skillet over medium-high heat. Add shrimp,
crabmeat, and green onions, and saut� for 1 minute. Stir in vermouth,
salt, and pepper. Bring mixture to a boil, and cook 7 minutes or until
most of liquid is absorbed. Remove mixture from heat, and set aside.
Drizzle 1/2 tablespoon melted butter into a 13- by 9-inch baking dish.
Stir 2 cups Wine-Cheese Sauce into shrimp mixture. Spoon about 3
tablespoons shrimp mixture down center of each Cr�pe. Roll up, and place,
seam-side down, in prepared dish. Spoon remaining 2 cups Wine-Cheese
Sauce over Cr�pes. Sprinkle with Swiss cheese, and dot with remaining 1/4
cup butter. Cover and chill for 3 hours.
Let stand at room temperature 30 minutes. Bake at 450 degrees for 20

minutes or until thoroughly heated. Garnish, if desired.
For Wine-Cheese Sauce: Whisk together cornstarch and milk in a small
bowl. Bring vermouth to a boil in a large skillet, and cook until
vermouth is reduced to 1 tablespoon. Remove from heat, and whisk in
cornstarch mixture.
Add whipping cream, salt, and pepper; cook over medium-high heat, whisking
constantly, 2 minutes or until mixture comes to a boil. Boil 1 minute or
until mixture is thickened. Add Swiss cheese; reduce heat, and simmer,
whisking constantly, 1 minute or until sauce is smooth. (Makes 4 cups)
For Cr�pes: Process all ingredients in a blender or food processor until

smooth, stopping to scrape down sides. Cover and chill 1 hour.
Place a lightly greased 8-inch nonstick skillet over medium heat until
skillet is hot. Pour 3 tablespoons batter into skillet; quickly tilt in
all directions so batter covers bottom of skillet. Cook 1 minute or until
cr�pe can be shaken loose from skillet. Turn cr�pe, and cook about 30
seconds. Repeat procedure with remaining batter. Stack cr�pes between
sheets of wax paper. (Makes 2 dozen)
Comments: To make ahead, prepare cr�pes as directed, and freeze up to one

month. Casserole may be prepared one day ahead; cover and chill. Let
stand at room temperature 30 minutes before baking; proceed as directed.
Grand Prize Winner in our Holiday Recipe Contest
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Sheperd's Pie
Recipe By :Jill Rose; Royston, GA


-------- ------------ --------------------------------
1 pound ground beef
1 onion -- chopped
1/2 cup frozen sliced carrot -- thawed
1 cup beef broth
Cook potatoes according to package directions; set aside.
Cook beef and onion in a large skillet over medium-high heat 5 to 6

minutes, stirring until beef crumbles and is no longer pink. Drain and
return to skillet; add carrot.
Stir in flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Add broth, and
cook, stirring constantly, 3 minutes or until slightly thickened.
Spoon mixture into a lightly greased 11- by 7-inch baking dish. Stir
together potatoes, egg, remaining 1 teaspoon salt, and remaining 1/4
teaspoon pepper. Spoon over beef mixture.
Bake at 350 degrees for 25 minutes. Sprinkle with cheese, and bake 5 more
minutes. Garnish, if desired.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Sherried Chicken-And-Grape Salad
Recipe By :n/a

-------- ------------ --------------------------------
3 cups sliced green grapes
1 cup toasted slivered almonds
3/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons sherry
1/2 teaspoon seasoned pepper
Stir together all ingredients.
Comments: Serve chicken salad in small grapefruit halves with pulp

removed (line grapefruit halves with leaf lettuce). Create a handle for
the grapefruit with florist wire, florist tape, and small silk flowers.
Bend wire to form handle, insert into citrus shell, and decorate.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Shrimp Fettuccine
Recipe By :n/a
Shellfish

-------- ------------ --------------------------------
2 pounds peeled medium fresh shrimp
1 package sliced fresh mushrooms - (8 oz)
1 small red bell pepper -- cut thin strips
1 garlic clove - (to 2) -- pressed
1/2 teaspoon salt
8 ounces fettuccine -- cooked
Melt 2 tablespoons butter in a large skillet over medium heat. Add

shrimp, mushrooms, and next 5 ingredients; cook, stirring constantly,
until shrimp turn pink. Spoon into a large bowl, and toss with hot cooked
fettuccine.
Cook whipping cream and 1/2 cup butter in skillet over low heat until
butter melts. Stir in cheese, parsley, and 1/4 teaspoon pepper. Pour
over shrimp mixture, and toss. Serve immediately.
Source:
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Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Shrimp Fritters
Recipe By :Caroline Kennedy; Lighthouse Point, FL

Categories : Fritters Seafood

-------- ------------ --------------------------------
6 cups water
1 pound unpeeled medium-size fresh shrimp
1 teaspoon salt
2 large eggs
1/4 cup light or dark beer
1 medium onion -- minced
1 jalape�o pepper -- seeded, minced
Vegetable oil
Bring 6 cups water to a boil; add shrimp, and cook 3 to 5 minutes or just
until shrimp turn pink. Drain and rinse with cold water. Chill.
Peel shrimp, and devein, if desired. Coarsely chop shrimp. Beat flour
and next 5 ingredients at medium speed with an electric mixer until
smooth. Stir in shrimp, onion, and next 3 ingredients. Cover and chill 2
hours.
Drop batter by rounded tablespoonfuls, and fry, in batches, 5 minutes or
until golden. Drain fritters on paper towels.
Pineapple Fritters: Substitute 1 (8-ounce) can pineapple chunks, drained

and coarsely chopped, for shrimp. Omit onion, jalape�o, garlic, and
thyme. Proceed as directed.
Comments: For testing purposes only, we used Honey Brown beer.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Shrimp Tacos
Recipe By :n/a

-------- ------------ --------------------------------
3/4 cup water
1 pound peeled deveined medium fresh shrimp
=== CONDIMENTS ===
Shredded lettuce
Diced tomato
Shredded cheese
Sour cream
Remove flour tortillas, taco seasoning mix, taco sauce, and hot sauce from
dinner kit. Heat flour tortillas according to package directions.
Saut� onion and bell pepper in hot oil in a large skillet 5 minutes or
until tender. Stir in taco seasoning mix and 3/4 cup water; cook 5
minutes. Add shrimp and cilantro, and cook 5 to 7 minutes or until shrimp
turn pink.
Spoon evenly onto tortillas; fold and serve with desired condiments, taco
sauce, and hot sauce.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Shrimp-And-Orzo Salad
Recipe By :n/a
Categories : Salads/Dressings Seafood
Shellfish

-------- ------------ --------------------------------
2 bunches fresh asparagus
6 cups water
1 1/2 pounds unpeeled medium fresh shrimp
16 ounces orzo -- cooked
1 can artichoke hearts - (14 oz) -- drained, halved
1 small red bell pepper -- coarsely chopped
1/2 cup shredded fresh basil
2 tablespoons chopped fresh oregano
Fresh Herb Vinaigrette -- (see below)
6 cups gourmet salad greens
Shaved Parmesan cheese
=== FRESH HERB VINAIGRETTE ===
1/2 cup olive oil
3 tablespoons chopped fresh oregano
1/3 cup sliced green onions
1/2 teaspoon seasoning salt
1/2 teaspoon sugar
Snap off tough ends of asparagus; arrange asparagus in a steamer basket

over boiling water. Cover and steam 8 minutes or until crisp-tender.
Plunge asparagus into ice water to stop the cooking process; drain and
chill.
Bring 6 cups water to a boil in a saucepan; add shrimp, and cook 3 to 5

minutes or just until shrimp turn pink. Drain and rinse with cold water.
Peel shrimp; devein, if desired.
Combine shrimp, orzo, artichokes, and next 3 ingredients in a large bowl;

add Fresh Herb Vinaigrette, tossing well. Serve over salad greens with
asparagus; top with cheese.
For Fresh Herb Vinaigrette: Whisk together all ingredients. (Makes 1 1/3
cups)
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Shrimp-And-Seashell Pasta
Recipe By :n/a
Categories : Salads/Dressings Seafood

-------- ------------ --------------------------------
6 cups water
1 tablespoon seafood seasoning
1 pound unpeeled medium fresh shrimp
8 ounces small shell pasta -- cooked
Lemon Mayonnaise -- (see below)
3 celery stalks -- sliced
2 green onions -- thinly sliced
=== LEMON MAYONNAISE ===
3/4 cup mayonnaise
1 1/2 teaspoons seafood seasoning
Bring 6 cups water and seafood seasoning to a boil; add shrimp, and cook 3
to 5 minutes or just until shrimp turn pink. Drain and rinse with cold
water.
Peel shrimp, and devein, if desired. Toss together shrimp, pasta, Lemon
Mayonnaise, and next 3 ingredients. Chill.
For Lemon Mayonnaise: Whish together all ingredients; chill. (Makes 1

cup)
Source:
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Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Sicilian Pizza
Recipe By :n/a
Categories : Pizza

-------- ------------ --------------------------------
4 cups all-purpose flour -- divided
2 1/2 teaspoons salt -- divided
1 1/2 cups warm water -- (100 to 110 degrees)
1/2 teaspoon sugar
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/2 teaspoon dried rosemary
=== TOPPINGS ===
Chopped onion
Green or red bell pepper rings
Shredded mozzarella cheese
Shredded Parmesan cheese
Shredded fresh basil
Fresh rosemary sprigs -- for garnish
Combine 2 cups flour, yeast, and 1 1/2 teaspoons salt in a large mixing
bowl; stir in 1 1/2 cups warm water and vegetable oil. Beat at low speed
with an electric mixer for 1 to 2 minutes; beat at high speed 3 minutes.
Gradually stir in enough remaining flour to make dough stiff.
Turn dough out onto a well-floured surface, and knead until smooth and
Punch dough down, and press onto a lightly greased 12-inch round pizza pan
or into a 15- by 10-inch jellyroll pan. Cover and let rise in a warm
place, free from drafts, 45 minutes or until doubled in bulk.
Saut� onion and garlic in hot olive oil in a large skillet over
medium-high heat until tender. Add remaining 1 teaspoon salt, tomatoes,
and next 6 ingredients. Bring to a boil; cook, covered, over medium heat
10 minutes. Spoon sauce over dough.
Bake at 475 degrees for 20 minutes. Sprinkle evenly with desired

toppings; bake 10 to 15 more minutes. Garnish, if desired.
This recipe yields 1 (12-inch) round pizza.
Comments: Add your favorite toppings to suit your family's taste. For
thinner crust, divide dough in half; press onto 2 (12-inch) round pizza
pans. Proceed with recipe as directed. Traditionally, this recipe is
made in a rectangular shape.
Source:
Yield:
"1 pizza"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Simmie's Pecan Pie
Recipe By :Simmie Anderson; Woodworth, LA

-------- ------------ --------------------------------
3 large eggs
3/4 cup sugar
1 cup dark corn syrup
1/8 teaspoon salt
1 unbaked 9" pastry shell
Stir together eggs and sugar until blended. Stir in corn syrup and next 3
ingredients. Stir in chopped pecans. Pour mixture into pastry shell.
Place pie on a baking sheet.
Bake at 400 degrees on lower oven rack for 15 minutes. Reduce oven
temperature to 325 degrees, and bake 40 to 45 minutes, shielding with
aluminum foil to prevent excessive browning, if necessary.
Source:
Yield:
"1 pie"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Skillet Cornbread
Recipe By :n/a

-------- ------------ --------------------------------
2 teaspoons bacon drippings
1 large egg
2 cups buttermilk
1 3/4 cups white cornmeal
1 teaspoon salt
Coat bottom and sides of a 10-inch cast-iron skillet with drippings. Heat
in a 450 degrees oven.
Stir together egg and buttermilk. Add cornmeal, stirring well. Stir in
baking powder, soda, and salt. Pour batter into hot skillet.
Source:
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Other Carbohydrates
NOTES : Recipe adapted from "Hoppin' John's Lowcountry Cooking" by John

Martin Taylor
Nutr. Assoc. : 0 0 0 0 0 0 0
Smoked Salmon Crostini
Recipe By :n/a

-------- ------------ --------------------------------
1/4 pound smoked salmon -- thinly sliced
1 shallot -- minced
2 tablespoons minced fresh chives
2 tablespoons minced fresh dill
1 tablespoon fresh lemon juice
1 tablespoon coarsely-chopped capers
1 French baguette
Combine 2 tablespoons olive oil, salmon, and next 7 ingredients; cover and
chill 2 hours.
Cut baguette into 24 (1/4-inch-thick) slices. Brush both sides of slices

with remaining 2 tablespoons oil. Grill bread slices, without grill lid,
over medium-high heat (350 to 400 degrees) 3 to 5 minutes or until golden
and crisp, turning often.
Spoon salmon mixture onto slices; serve immediately.

Comments: Bread slices may be baked in the oven at 350 degrees for 10
minutes or until golden, turning once.
Source:
Yield:
"2 dozen"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Smoked Turkey Wraps
Recipe By :n/a

-------- ------------ --------------------------------
2 packages garlic-and-herb-flavored cheese -- (6.5 oz ea), softened
8 whole grain pita wraps or flour tortillas -- (10" dia)
Caramelized Onions -- (see below)
1 1/2 pounds thinly-sliced smoked turkey
4 cups arugula or gourmet mixed baby
salad greens - (loosely packed)
=== CARAMELIZED ONIONS ===
2 large sweet onions -- diced
1 tablespoon sugar
2 teaspoons balsamic vinegar
Spread softened cheese evenly over whole grain pita wraps; top cheese
evenly with Caramelized Onions and remaining ingredients. Roll up, and
wrap in parchment paper; chill. Cut in half to serve.
For Caramelized Onions: Cook diced onion and sugar in hot oil in a large
skillet over medium-high heat, stirring often, 20 minutes or until onion
is caramel colored. Stir in balsamic vinegar. (Makes 2 cups)
Comments: For testing purposes only, we used Alouette Garlic et Herbes

Gourmet Spreadable Cheese for garlic-and-herb-flavored cheese.
Source:
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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Smoky Green Chile-Cheddar Cheese With Avocado-Mango Salsa
Recipe By :n/a

-------- ------------ --------------------------------
16 ounces Monterey Jack cheese with peppers -- shredded
16 ounces smoked Cheddar cheese -- shredded
2 cans chopped green chiles - (4 1/2 oz) -- drained
1 envelope taco seasoning mix - (1 1/4 oz)
=== AVOCADO-MANGO SALSA ===
1/4 cup hot jalape�o jelly
1/4 cup fresh lime juice
2 large mangoes -- see * Note, peeled,
and diced
2 large avocados -- diced
1 large red bell pepper -- diced
* Note: One (26-ounce) jar refrigerated mango pieces, drained, may be

substituted for fresh mango.
Combine first 6 ingredients in a large bowl. Divide mixture into 2 equal

portions; shape each into a 6-inch round. Cover and chill 8 hours, or
freeze up to 1 month; thaw in the refrigerator 8 hours.
Place cheese rounds on serving plates; top evenly with Avocado-Mango

Salsa; serve with tortilla chips.
For Avocado-Mango Salsa: Whisk together jelly and lime juice in a large
bowl. Add remaining ingredients, and stir until blended. Cover and chill
8 hours. (Makes about 5 cups)
This recipe yields 2 cheese rounds (18 appetizer servings).

Comments: Smoked Cheddar cheese may be found in the deli section of your
grocery store.
Source:
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Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Smoky Mashed Potato Bake
Recipe By :Michelle Zacharia; Omaha, NE


-------- ------------ --------------------------------
1 teaspoon olive oil
3 1/2 pounds new potatoes -- cut 1" pieces
3/4 cup shredded smoked Gouda cheese - (3 oz) -- divided
1 cup fat-free half-and-half
2 chipotle peppers in adobo sauce - (to 3) -- minced
1/2 cup light margarine
1/2 package fat-free cream cheese - (8-oz pkg) -- softened
1/4 teaspoon salt
Saut� garlic in hot oil in a skillet coated with cooking spray over
medium-high heat 2 to 3 minutes or until tender. Set aside.
Cook potato in a Dutch oven in boiling water to cover 30 minutes or until

tender; drain.
Mash potato in a large bowl. Stir in garlic, 1/4 cup Gouda cheese,
half-and-half, and next 4 ingredients until blended. Spoon mixture into a
13- by 9-inch baking dish coated with cooking spray. Sprinkle with
remaining 1/2 cup Gouda cheese.
Bake at 350 degrees for 30 minutes or until cheese is melted.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Smoky Potato Gratin
Recipe By :n/a

-------- ------------ --------------------------------
1 cup milk
1 1/2 tablespoons all-purpose flour
2 teaspoons adobo sauce
1 teaspoon mashed chipotle pepper
1/4 teaspoon salt
2 medium sweet potatoes -- peeled, and
thinly sliced
1 medium baking potato -- peeled, and
thinly sliced
Sprinkle garlic in bottom of a buttered 11- by 7-inch baking dish. Whisk

together whipping cream and next 6 ingredients.
Layer half of potato slices over garlic; top with half of cream mixture.
Repeat procedure with remaining potato slices and cream mixture.
minutes or until gratin is golden brown. Let stand 15 minutes before
serving.
Comments: For testing purposes, we used canned chipotle peppers in adobo

sauce. They may be found in the ethnic section of the grocery store.
Source:
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Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Smoky Vegetable Guacamole
Recipe By :n/a

-------- ------------ --------------------------------
4 small avocados -- peeled, seeded
1/2 cup light sour cream
1/2 teaspoon salt
1 large red bell pepper -- seeded, quartered
1 large sweet onion -- cut 3/4"-thk slices
6 large shallots -- peeled
2 jalape�o peppers
Mash avocados and lime juice together in a medium bowl. Stir in sour
cream, vinegar, and salt. Chill.
Brush vegetables with oil, and place in a grill basket, if desired. Grill
vegetables, without grill lid, over medium-high heat (350 to 400 degrees)
8 minutes on each side. Remove vegetables; cool.
Remove seeds from jalape�o peppers. Chop vegetables; stir into avocado
mixture. Cover and chill, if desired. Serve with tortilla chips.
Source:
Yield:
"4 cups"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 3 1/2 Fruit; 29 1/2
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Smothered Hamburger Steaks
Recipe By :Sonja Dickson; Enterprise, AL


-------- ------------ --------------------------------
1/4 cup steak sauce
1 teaspoon salt
3 large onions -- halved, and
thinly sliced
1/4 cup water
Combine first 4 ingredients; shape into 6 patties.
Cook patties in a large nonstick skillet, in batches, over medium-high

heat 3 minutes on each side. Remove patties from skillet.
Add onion and 1/4 cup water to skillet; cook, covered, over medium heat 15
minutes. Uncover and stir; cook 10 more minutes.
Remove half of onion from skillet. Return patties to skillet. Top

patties with reserved onion; cover, reduce heat, and simmer 10 minutes.
Source:
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Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
So-Quick Seafood Chowder
Recipe By :Betty Henry; Willis, VA

Categories : Fish (Ocean) Seafood
Soups/Stews

-------- ------------ --------------------------------
12 ounces fresh or frozen orange roughy fillets -- thawed
1/2 package frozen hash browns with
onions and peppers - (24-oz pkg)
1 cup water
1 can cream of potato soup - (10 3/4 oz) -- undiluted
1/4 cup bacon bits
2 teaspoons chopped fresh dill
= (or 3/4 tspn dried dillweed)
1/4 teaspoon salt
Fresh dill sprig -- for garnish
Cut fish fillets into 1-inch pieces.
Bring hash browns and 1 cup water to a boil in a large saucepan; reduce
heat, cover, and simmer 5 minutes or until tender.
Stir in evaporated milk and next 5 ingredients; return to a boil. Add

fish and pimiento; cover, reduce heat, and simmer 3 to 5 minutes or until
fish flakes easily. Serve immediately.
Comments: For testing purposes only, we used Ore-Ida Potatoes O'Brien and
Hormel Real Bacon Bits.
Source:
Yield:
"2 quarts"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Souffl� Cornbread
Recipe By :n/a

-------- ------------ --------------------------------
5 1/2 cups fresh corn kernels - (10 ears) -- see * Note
1 1/2 cups yellow cornmeal
1/2 teaspoon salt
2 tablespoons sugar
* Note: One (28-ounce) package frozen whole kernel corn, thawed, may be
substituted.
Process corn in a food processor 1 to 2 minutes or until juicy, stopping

to scrape down sides. Pour corn through a wire-mesh strainer into a 2-cup
liquid measuring cup, discarding solids. (You will need 1 1/4 cups
liquid. If liquid doesn't readily separate from solids in processing,
combine 3/4 cup processed corn and 1/2 cup milk.)
Beat butter and egg yolks in a large mixing bowl at medium speed with an
electric mixer until smooth. Add corn liquid and whipping cream, stirring
until blended. (Mixture will be lumpy.)
Combine cornmeal and next 3 ingredients; add to corn mixture, stirring

until blended.
Heat a 10-inch cast-iron skillet in a 375 degrees oven 5 to 10 minutes.
Beat egg whites at high speed with an electric mixer until stiff peaks
form; fold into cornmeal mixture.
Remove skillet from oven; coat with cooking spray. Pour cornmeal mixture
into skillet. Bake at 375 degrees for 25 to 30 minutes or until golden.
Comments: Juicing the corn in the processor unlocks the flavor in each
kernel.
Source:
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Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Sour Cream Coleslaw


-------- ------------ --------------------------------
2 tablespoons sugar
2 teaspoons caraway or celery seeds -- (2 to 3)
1 teaspoon salt
1 head cabbage head -- shredded (15 cups)
1/2 medium green bell pepper -- diced
3 tablespoons minced purple onion
Stir together first 5 ingredients in a large bowl; add cabbage, bell

pepper, and onion, tossing well. Chill 8 hours, if desired.
Source:
Yield:
"11 cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Southern Sweet Potato Soup
Recipe By :Kirby Farmer; Red Hook, NY


-------- ------------ --------------------------------
1 celery rib -- chopped
1 large sweet potato -- peeled, sliced
1 1/2 tablespoons peanut butter
1 cinnamon stick - (1 1/4" long)
1 1/2 cups whipping cream -- see * Note
1/4 teaspoon salt
2 teaspoons molasses
1 pinch salt
1 pinch ground nutmeg
=== GARNISHES ===
Chopped dry-roasted peanuts
Fresh thyme sprigs
* Note: If desired, 1 1/2 cups fat-free half-and-half may be substituted

for 1 1/2 cups whipping cream.
Melt butter in a large saucepan over medium heat; add onion and celery,
and saut� 10 minutes or until tender. Add garlic, and saut� 1 minute.
Stir in broth and next 3 ingredients. Bring to a boil; reduce heat, and
simmer 15 to 20 minutes or until potato is tender. Remove and discard
cinnamon stick. Process sweet potato mixture in a blender or food
processor until smooth.
Return mixture to Dutch oven; stir in 1 1/2 cups whipping cream and 1/4
teaspoon salt. Cook over medium heat, stirring constantly, until
thoroughly heated.
Beat 1/4 cup whipping cream, molasses, pinch of salt, and nutmeg until
soft peaks form. Serve with soup, and garnish, if desired.
This recipe yields 1 quart.
Source:
Yield:
"1 quart"
- - - - - - - - - - - - - - - - - - -
Fat; 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Southern-Style Cobb Salad
Recipe By :n/a
-------- ------------ --------------------------------
1/2 pound fresh sugar snap peas - (to 1 lb)
2 heads iceberg lettuce
3 hard-cooked eggs
4 plum tomatoes
1 large avocado
1 bunch fresh watercress -- torn
2 skinned boned chicken breast halves -- cooked, sliced
Freshly-ground black pepper -- to taste
Edible flowers -- for garnish
=== BLUE CHEESE-BUTTERMILK DRESSING ===
1 package crumbled blue cheese - (4 oz)
1 cup nonfat buttermilk
1/2 cup reduced-fat mayonnaise - (to 2/3)
3 tablespoons lemon juice - (to 4)
Cook peas in boiling water to cover 2 to 3 minutes; drain. Plunge into

ice water to stop the cooking process; drain and set aside.
Cut iceberg lettuce into 6 wedges. Coarsely chop eggs. Remove and
discard pulp from tomatoes, and cut into thin strips. Dice avocado.
Arrange watercress evenly on 6 salad plates. Top with peas, chopped eggs,
tomato strips, avocado, and chicken; sprinkle with bacon. Place a lettuce
wedge on each plate. Drizzle with Blue Cheese-Buttermilk Dressing;
sprinkle with pepper. Garnish with edible flowers, if desired.
For Blue Cheese-Buttermilk Dressing: Stir together all ingredients in a

bowl. Serve over salad. (Makes 1 3/4 cups)
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Southwestern Avocado Angels
Recipe By :n/a

-------- ------------ --------------------------------
3/4 pound chorizo sausage or hot ground pork sausage
4 large ripe avocados -- peeled, mashed
2 tablespoons mayonnaise
1 cup Mexican style shredded cheese - (4 oz)
60 small wonton wrappers
Vegetable oil
Cook sausage in a large skillet over medium heat, stirring until it

crumbles and is no longer pink; drain and let cool.
Stir together avocado and next 3 ingredients; stir in sausage and cheese.
Spoon 1 tablespoon mixture into center of each wonton wrapper. Moisten
edges with water. Fold corners of wrapper to center, enclosing filling
and pinching wrapper edges to seal. Place on wax paper coated with
vegetable cooking spray; cover with additional wax paper.
Fry wontons, 3 or 4 at a time, 1 1/2 minutes on each side or until golden;
drain.
Source:
Yield:
"5 dozen"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Southwestern Grilled Gazpacho
Recipe By :Cindie Hackney; Longview, TX


-------- ------------ --------------------------------
1 garlic bulb
12 plum tomatoes
4 medium sweet onions -- quartered
2 zucchini -- halved lengthwise
1 red bell pepper -- cut in half,
and seeded
1 jalape�o pepper
1 can vegetable juice - (32 oz)
2 cans diced tomatoes and green chiles -- (10 oz ea)
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried chervil
1 cucumber -- seeded, diced
=== GARNISHES ===
Chopped avocado
Sour cream
Cut off pointed end of garlic bulb. Arrange garlic, plum tomatoes, and
onion in a lightly greased grill basket. Place zucchini, bell pepper, and
jalape�o pepper on lightly greased grill rack.
Grill, covered with grill lid, over medium-high heat (350 to 400 degrees),
15 to 20 minutes or until lightly charred, turning occasionally.
Place bell pepper in a heavy-duty zip-top plastic bag; seal and let stand
10 minutes to loosen skin. Peel peppers.
Cut jalape�o pepper in half lengthwise; discard stem and seeds.
Pulse grilled vegetables, in batches, in a food processor until coarsely

chopped, stopping to scrape down sides. Combine vegetables, vegetable
juice, and next 8 ingredients in a bowl. Stir in cucumber. Cover and
chill 8 hours. Garnish, if desired.
Comments: Serve half of this recipe as a soup; toss the remainder with
pasta, or use as a salsa. Vegetable mixture may be frozen up to 12
months, omitting cucumber. Thaw mixture, and stir in cucumber before
serving.
Source:
Yield:
"4 quarts"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 21 Vegetable; 1/2 Fruit; 0 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Southwestern Pizzas
Recipe By :n/a
Categories : Pizza

-------- ------------ --------------------------------
2 cups diced cooked chicken
1 cup canned black beans -- rinsed, drained
1 teaspoon salt
1 cup chunky salsa
1 package shredded Monterey Jack cheese with peppers -- (8 oz)
Combine first 7 ingredients together in a large bowl.

Spread pizza crusts evenly with salsa; sprinkle with half of cheese. Top
evenly with chicken mixture; sprinkle with remaining cheese. Grill,
covered with grill lid, over medium-high heat (350 to 400 degrees) about 2
minutes or until slightly crisp.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Southwestern Turkey
Recipe By :n/a
Turkey

-------- ------------ --------------------------------
1 pound turkey breast cutlets, 1/4" thick -- see * Note
1 medium green bell pepper
1 medium onion
1 1/4 teaspoons chili powder
1 can whole kernel corn - (15 1/4 oz)
3/4 cup chunky salsa
* Note: Skinned and boned chicken breast halves may be substituted for
turkey cutlets.
Cut turkey breast cutlets and bell pepper into thin strips. Cut onion in
half; cut each half into thin slices, and separate into strips.
Cook turkey in hot oil in a large nonstick skillet over high heat 4
minutes. Stir in chili powder and cumin. Remove from skillet; set aside.
Saut� green pepper and onion in skillet over medium-high heat 3 minutes.
Return turkey to skillet, and stir in corn and salsa. Cook 2 minutes or
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Spanish Omelet
Recipe By :Mariet Van den Munckhof-Vedder; Dublin, GA

Categories : Egg Dishes Main Dish
-------- ------------ --------------------------------
4 ounces sliced fresh mushrooms - (1 2/3 cups)
1/2 small onion -- chopped
2 tablespoons chopped green bell pepper
1/2 can diced tomatoes with basil, garlic,
and oregano - (14 1/2-oz can) -- see * Note
1 bay leaf
8 large eggs
3 tablespoons milk
1/4 teaspoon salt
* Note: Reserve remaining 1/2 can tomatoes for another use.
Melt 2 tablespoons butter in a saucepan over medium-high heat; add

mushrooms, onion, and bell pepper, and saut� 7 minutes or until tender.
Stir in tomatoes and next 3 ingredients. Simmer, stirring occasionally,
10 minutes; discard bay leaf.
Melt remaining 2 tablespoons butter in a large skillet over medium heat.

Whisk together eggs and next 3 ingredients; add egg mixture to skillet.
Cook 1 minute; gently lift edges of omelet with a spatula, and tilt pan so
uncooked portion flows underneath. Cover and cook 6 to 8 minutes or until
set.
Spoon half of sauce over omelet; fold in half. Transfer to a serving

plate, and serve with remaining sauce.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Special Mints
Recipe By :Susan C. Richardson; Vienna, GA

-------- ------------ --------------------------------
1 package powdered sugar - (2 lbs)
2 drops spearmint oil
2 drops peppermint oil
Green paste food coloring
Red paste food coloring
1/2 cup ready-to-spread vanilla frosting
add powdered sugar, beating until blended. Add cream and oils, beating
until smooth.
Divide mixture in half; color 1 half with green food coloring and the
other half with red food coloring. Set 2 tablespoons pink mint mixture
aside.
Roll mint mixtures to 1/4-inch thickness on wax paper. Cut with assorted
1-inch Christmas cutters. Place on wax paper-lined baking sheets. Roll
reserved pink mixture into tiny balls; press onto holly leaf-shaped mints
to resemble berries. Let stand 6 hours or until firm.
Spoon frosting into a small heavy-duty zip-top plastic bag. Snip a tiny
hole in 1 corner of bag, and decorate mints as desired. Let stand 1 hour
or until firm. Store in an airtight container.
Comments: To decorate with candy sprinkles, gently press into mints

before drying. Store leftover frosting, covered, in the refrigerator up
to 30 days. Freeze mints between layers of wax paper up to 12 months.
Source:
Yield:
"8 dozen"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Spice Cake With Coffee Buttercream Frosting

Recipe By :n/a

-------- ------------ --------------------------------
1 cup sugar
3 large eggs
1 cup buttermilk
1 cup raisins
=== COFFEE BUTTERCREAM FROSTING ===
1 tablespoon instant coffee granules
1/4 cup hot water -- plus
2 tablespoons hot water
6 cups confectioners' sugar
=== GARNISHES ===
Chopped pecans
Chocolate-covered coffee beans
add sugars, beating well. Add eggs, 1 at a time, beating until blended
after each addition.
Combine flour, soda, and cinnamon; add to butter mixture alternately with
buttermilk, beginning and ending with flour mixture. Beat at low speed
until blended after each addition. Stir in vanilla extract, raisins, and
pecans. Pour batter into 3 greased and floured 9-inch round cakepans.

Spread Coffee Buttercream Frosting between layers and on top and sides of
cake. Store in refrigerator. Garnish, if desired.
For Coffee Buttercream Frosting: Dissolve coffee granules in 1/4 cup plus
2 tablespoons hot water; cool. Beat softened butter at medium speed with
an electric mixer until creamy; gradually add confectioners' sugar
alternately with coffee, beating until frosting reaches spreading
consistency. (Makes 3 cups)
Comments: Soften hardened brown sugar by sprinkling it with a few drops

of water, and placing it into a zip-top plastic bag for a few days. Or
place sugar in a microwave-safe dish. Add an apple wedge, cover tightly,
and microwave at HIGH 30 seconds. Let stand 30 seconds before using.
Source:
Yield:
"1 cake"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 14 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 7 1/2 Fruit; 66
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Spiced Mixed Fruit
Recipe By :Nan Rowe; Pagosa Springs, CO

Categories : Desserts Fruit

-------- ------------ --------------------------------
1 cup sugar
1 cup water
1 cup dry white wine
2 whole cloves
1 cinnamon stick - (2" long)
6 navel oranges
3 grapefruits
3 bananas
Cinnamon stick -- for garnish
Bring first 5 ingredients to a boil in a saucepan. Reduce heat to low,

and simmer, stirring occasionally, 15 minutes. Stir in vanilla. Cool
syrup. Discard cloves and cinnamon stick.
Peel and section oranges and grapefruits, and place in a large bowl.
Gently stir in syrup. Chill mixture, if desired. Slice bananas, and stir
in just before serving. Garnish, if desired.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Spiced Peach Jam
Recipe By :Chef Anette Grecchi; Artist Point Restaurant, Disney's Wilderness

Lodge
Categories : Jams/Jellies

-------- ------------ --------------------------------
2 packages frozen sliced peaches - (16 oz ea)
1 package light brown sugar - (16 oz)
1/2 teaspoon salt
1/8 teaspoon ground cardamom
1/8 teaspoon ground coriander
1/2 cup chunky applesauce
Bring peaches and brown sugar to a boil in a large saucepan over medium
heat; reduce heat, and simmer, stirring occasionally, 1 hour.
Stir in wine and next 9 ingredients. Cook, stirring occasionally, 45

minutes or until thickened. Cool slightly.
Process mixture in a food processor until smooth. Stir in applesauce.

Cover and chill at least 2 hours or up to 1 month.
Source:
Yield:
"4 cups"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Spiced Pecans
Recipe By :n/a
Categories : Snacks

-------- ------------ --------------------------------
1/2 cup butter - (1 stick)
2 packages pecan halves - (12 oz ea) -- abt 8 cups
2 tablespoons granulated sugar
3/4 teaspoon salt
Melt butter in a large saucepan; stir in cumin and red pepper, and cook 1
minute. Remove from heat; add pecans, sugar, and salt, stirring to coat.
Spread pecans in a single layer in 2 (15- by 10-inch) jellyroll pans.

Bake at 300 degrees for 20 minutes, stirring occasionally. Cool and store
in an airtight container.
Source:
Yield:
"8 cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Spicy Beef And Black Beans
Recipe By :n/a

-------- ------------ --------------------------------
2 cans diced tomatoes and green chiles -- (10 1/2 oz ea)
2 cans black beans - (15 oz ea) -- drained, rinsed
1 pound boneless beef sirloin -- thinly sliced
2 cups shredded Monterey Jack cheese with
peppers - (8 oz)
Tortilla chips
=== GARNISHES ===
Tomato slices
Chopped fresh cilantro
Drain 1 can tomatoes. Add tomatoes and remaining undrained can tomatoes
to bag; squeeze to blend ingredients. Add beans and next 3 ingredients to
bag. Arrange ingredients in an even layer. Close oven bag with nylon
tie; cut 6 (1/2-inch) slits in top of bag.
Bake at 350 degrees for 40 minutes. Sprinkle with cheese, and serve over
tortilla chips. Garnish, if desired.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Spicy Beef Filets
Recipe By :Vikki D. Sturm; Rossville, GA


-------- ------------ --------------------------------
6 beef tenderloin steaks, 1 1/2" thick -- (6 oz ea)
1/4 teaspoon salt
1 cup beef broth
1 cup dry red wine -- see * Note
1/4 cup bourbon -- see * Note
* Note: You may substitute 1 1/4 cups cranberry juice for red wine and
bourbon.
Sprinkle steaks with salt and pepper. Melt butter in a large skillet over
medium heat. Add steaks, and cook 5 to 7 minutes on each side or to
desired degree of doneness. Remove steaks from pan, and keep warm.
Add garlic and flour to pan drippings; cook over medium heat, stirring
constantly, 1 minute. Gradually add broth, wine, and bourbon, stirring to
loosen particles from bottom; bring to a boil.
Stir in mustard and Worcestershire sauce; reduce heat, and simmer 5

minutes. Top steaks with sauce.
Comments: If beef tenderloin is too pricey, try boneless top sirloin.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Spicy Creamed Corn
Recipe By :n/a

-------- ------------ --------------------------------
1 medium onion -- quartered
1 garlic clove - (to 2)
2 packages frozen shoepeg corn - (16 oz)
4 bacon slices - (to 6)
1 1/2 teaspoons Cajun seasoning - (to 2)
1 cup milk
Process onion and garlic in food processor until chopped, stopping to

scrape down sides; remove mixture, and set aside.
Process 1 package corn in food pro-cessor until almost smooth (about 45

seconds), stopping to scrape down sides.
Cook bacon in a large skillet until crisp; drain, reserving 2 tablespoons

drippings in skillet. Crumble bacon. Add onion mixture to drippings, and
saut� over medium-high heat until tender. Add pureed corn, remaining
package of corn, Cajun seasoning, and milk. Cook over medium heat 20
minutes. Stir in bacon.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Spicy Party Meatballs
Recipe By :Tracy Sargent; Temple, GA

Categories : Appetizers Meatballs

-------- ------------ --------------------------------
1 jar cocktail sauce - (12 oz)
1 jar jalape�o jelly - (10.5 oz)
1/2 small sweet onion -- minced
1/2 package frozen cooked meatballs - (3-lb pkg)
Cook first 3 ingredients in a Dutch oven over medium heat, stirring until
jelly melts and mixture is smooth. Stir in meatballs. Reduce heat, and
simmer, stirring occasionally, 35 to 40 minutes or until thoroughly
heated.
Source:
Yield:
"8 dozen"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Spicy Steak Tacos
Recipe By :n/a

-------- ------------ --------------------------------
1 can beer - (12 oz)
Juice of 4 limes
1 flank steak - (1 1/2 lbs)
=== CONDIMENTS ===
Grilled onions
Shredded lettuce
Shredded cheese
Chopped tomato
Remove taco seasoning mix, hot sauce, flour tortillas, and taco sauce from
dinner kit.
Combine beer, grated lime rind, lime juice, taco seasoning mix, hot sauce,
and flank steak in a heavy-duty zip-top plastic bag; seal and chill 4
hours.
Remove steak, discarding marinade. Heat flour tortillas according to

package directions.
Grill steak, covered with grill lid, over medium-high heat (350 to 400
degrees) 10 to 12 minutes on each side or until desired degree of
doneness.
Cut steak into thin slices, and place in warm tortillas; serve with
desired condiments and taco sauce.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Spicy Tomato Hash Browns
Recipe By :n/a

-------- ------------ --------------------------------
1 package Southern style hash browns - (30 oz) -- thawed
1/2 cup 100% grated Parmesan cheese
1/4 cup pure olive oil -- divided
1 can diced tomatoes - (28 oz) -- undrained
2 tablespoons capers -- (optional)
Stir together first 4 ingredients and 1/4 teaspoon salt.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.

Drop one-third of potato mixture, 1/3 cup at a time, into hot olive oil,
and cook over medium-high heat 3 minutes on each side or until golden
brown. Remove from skillet; drain on paper towels. Repeat procedure with
remaining potato mixture. Sprinkle evenly with remaining 1/4 teaspoon
salt.
Saut� onion and garlic in remaining 2 tablespoons olive oil in skillet

until tender. Stir in tomatoes, crushed red pepper, and pepper. Cover
and cook over medium-high heat 15 minutes or until slightly thickened.
Stir in olives and, if desired, capers. Serve over hash browns.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Spinach And Artichokes In Puff Pastry
Recipe By :n/a

-------- ------------ --------------------------------
1 can artichoke hearts - (14 oz) -- drained, chopped
1/2 cup mayonnaise
1 teaspoon onion powder
1 teaspoon garlic powder
1 package frozen puff pastry - (17.3 oz)
Drain spinach well, pressing between layers of paper towels. Stir

together spinach, artichoke hearts, and next 5 ingredients.
Thaw puff pastry at room temperature 30 minutes. Unfold pastry, and place
on a lightly floured surface or heavy-duty plastic wrap
Spread one-fourth spinach mixture evenly over pastry sheet, leaving a

1/2-inch border. Roll up pastry, jellyroll fashion, pressing to seal
seam; wrap in heavy-duty plastic wrap. Repeat procedure with remaining
pastry and spinach mixture. Freeze 30 minutes; cut into 1/2-inch-thick
slices. (Rolls may be frozen up to 3 months.)
Bake at 400 degrees for 20 minutes or until golden brown.
Wine suggestions: Sauvignon Blanc or Chardonnay
Source:
Yield:
"4 dozen"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Spooky Ghosts
Recipe By :n/a
Halloween

-------- ------------ --------------------------------
9 vanilla candy coating squares - (2 oz ea) -- divided
1 package peanut butter sandwich cookies - (16 oz)
1 tube black or brown decorating frosting -- (4.25 oz)
Microwave 6 candy coating squares in a microwave-safe bowl at HIGH 1 to 2

minutes or until melted, stirring once.
Dip cookies in candy coating, allowing excess to drip; place on wax paper,
and let stand until firm.
Place remaining 3 vanilla candy coating squares in bowl. Microwave at

HIGH 1 minute, stirring once. Dip cookies again in candy coating,
allowing excess to drip; place on wax paper, and let stand until firm.
Pipe frosting eyes and mouth on each cookie to resemble a ghost.
Comments: We used Nabisco brand Nutter Butter peanut butter sandwich

cookies.
Source:
Yield:
"32 cookies"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Squash Fritters
Recipe By :Rubie M. Walker; Lynchburg, Va

Categories : Fritters Vegetables

-------- ------------ --------------------------------
2 medium yellow squash -- grated
1/4 cup diced onion
2 tablespoons diced green bell pepper
1 teaspoon brown sugar
1 teaspoon salt
1 tablespoon all-porpose flour
2 teaspoons butter -- melted
1/2 cup olive oil
Stir together first 8 ingredients. Heat oil in a large heavy skillet.
Drop mixture by tablespoonfuls into hot oil; fry in batches until golden,
turning once. Drain on paper towels, and serve immediately.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Stir-Fry Chicken
Recipe By :n/a
Poultry

-------- ------------ --------------------------------
1 small onion
1/4 pound fresh green beans
2 medium carrots
1 celery stalk
2 skinned boned chicken breast halves -- cut 1/8" strips
1/3 cup roasted cashews
Cut onion in half lengthwise; cut each half into 1/4-inch slices. Cut
green beans into 1/2-inch pieces; cut carrots and celery into 1/8-inch
slices. Set aside.
Stir together soy sauce and 1 tablespoon cornstarch. Add chicken,

stirring to coat.
Heat 1 tablespoon oil in a large skillet; add chicken, and stir-fry 1 to 2

minutes. Remove chicken, and set aside.
Add remaining 2 tablespoons oil to skillet. Add vegetables and garlic;

cook, covered, 1 minute, shaking skillet to keep vegetables from sticking.
Uncover; cook, stirring constantly, 2 to 4 minutes.
Stir together broth and 1 teaspoon cornstarch. Add chicken and broth
mixture to vegetables; stir until thickened. Stir in cashews.
Stir-Fry Beef: Substitute 1/2 pound top sirloin steak for chicken, and
cut into 1/8-inch strips. Omit cashews.
Comments: Prepare boil-in-the-bag rice to round off the menu using this
easy stir-fry.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Stir-Fry Pork And Cashews


-------- ------------ --------------------------------
1/2 pound boneless pork loin -- cut 1/2" pieces
3 tablespoons stir-fry sauce
1 tablespoon frozen orange juice concentrate -- thawed
1 1/2 teaspoons cornstarch
1/2 cup dry-roasted or unsalted cashews
Hot cooked rice
Orange slices -- (optional)
Stir-Fry pork mixture in hot oil in a large nonstick skillet 4 to 6

minutes; stir in cashews. Serve immediately over rice with, if desired,
orange slices.
This recipe yields 2 servings. To serve 4, use 1/3 cup stir-fry sauce,
1/4 cup vegetable oil, and double all other ingredients. Proceed as
directed.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Strata Italiano


-------- ------------ --------------------------------
1 onion -- diced
3 tomatoes -- peeled, chopped
1 small zucchini -- diced
1/2 cup sliced fresh mushrooms
1/3 cup chopped fresh oregano
6 light white bread slices
2 cups egg substitute
1 cup skim milk
1/2 teaspoon salt
1 1/2 cups shredded reduced-fat mozzarella cheese -- (6 oz)
Saut� diced onion and minced garlic in hot oil in a large skillet over
medium-high heat; add chopped tomato and next 4 ingredients, and saut�
until zucchini is tender. Drain and set aside.
Arrange bread slices in the bottom of a lightly greased 13- by 9-inch

baking dish.
Whisk together egg substitute and next 4 ingredients; pour over bread
slices. Top with tomato mixture, and sprinkle with cheeses. Cover and
chill 8 hours.
Let stand at room temperature 30 minutes before baking.
Bake casserole at 350 degrees for 50 minutes or until lightly browned and
puffed.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Strawberry Tart
Recipe By :n/a

-------- ------------ --------------------------------
1/2 teaspoon salt
1/3 cup sugar
1/3 cup cold butter or margarine -- cut up
2 tablespoons cold shortening
3 tablespoons cold water
1/2 cup sugar
1/4 cup cornstarch
5 egg yolks
1 teaspoon rose water or orange-flower water -- (optional)
1 quart fresh strawberries -- sliced
Fresh mint sprig -- for garnish
Pulse first 3 ingredients in a blender or food processor 3 or 4 times or

until combined. Add 1/3 cup butter and shortening; pulse 5 or 6 times or
until crumbly. With blender or processor running, gradually add 3
tablespoons water, and process until dough forms a ball and leaves sides
of bowl, adding more water if necessary. Wrap dough in plastic wrap, and
chill 1 hour.
Roll dough to 1/8-inch thickness on a lightly floured surface. Press into

bottom and up sides of a 9-inch tart pan. Line dough with parchment
paper; fill with pie weights or dried beans. Bake at 425 degrees for 15
minutes. Remove weights and parchment paper, and bake 3 more minutes.
Combine 1/2 cup sugar and cornstarch in a medium saucepan. Whisk together
half-and-half, egg yolks, and, if desired, rose water. Gradually whisk
half-and-half mixture into sugar mixture in saucepan over medium heat.
Bring to a boil, and cook, whisking constantly, 1 minute. Remove mixture
from heat. Stir in 3 tablespoons butter and vanilla; cover and chill at
least 4 hours.
Spoon into prepared pastry shell; top with strawberry slices, and serve
immediately. Garnish, if desired.
Comments: A layer of pastry cream snuggles beneath a blanket of fresh

berries in this classic French dessert.
Source:
Yield:
"1 nine-inch tart"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Strawberry-Cheese Horseshoe
Recipe By :n/a

-------- ------------ --------------------------------
1 pound sharp Cheddar cheese block -- shredded
1 cup mayonnaise
1/4 teaspoon salt
1 jar strawberry preserves - (12 oz)

blended; stir in pecans. Shape mixture into a horseshoe shape, or spoon
into a 5-cup mold. Cover and chill 8 hours.
Spoon preserves over cheese mixture, and serve immediately with crackers
or bread rounds.
Comments: Cheese mixture may be prepared up to 2 days ahead.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Stuffed Chicken Breasts
Recipe By :n/a
Poultry

-------- ------------ --------------------------------
4 large skinned boned chicken breast halves -- (abt 1 lb)
1 cup herb-seasoned stuffing mix
2 tablespoons water
1 can cond. cream of mushroom soup - (10 3/4 oz)
1/4 cup dry white wine or water
3 tablespoons chopped fresh parsley -- (optional)
Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to

1/4-inch thickness using a meat mallet or rolling pin.
Melt 2 tablespoons butter in a large skillet over medium heat; add chopped
onion and green bell pepper, and saut� until tender. Stir in stuffing mix
and 2 tablespoons water.
Spread evenly on each chicken breast, leaving a 1/2-inch border on all

sides. Fold short ends over stuffing mixture, and roll up, beginning with
1 unfolded side. Secure rolls with wooden picks.
Melt remaining 2 tablespoons butter in skillet over medium heat. Add

chicken, and brown on all sides.
Stir together soup and wine; pour over chicken. Cover and cook over
medium-low heat 12 minutes or until chicken is done. Sprinkle with
parsley, if desired.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Stuffed Chicken Breasts With Sweet-And-Sour Tomato Sauce
Recipe By :Anoosh Shariat; Shariat's, Louisville, KY

Poultry

-------- ------------ --------------------------------
1 teaspoon salt
1/2 teaspoon saffron
1 McIntosh apple -- chopped
1 cup cooked country ham -- chopped
1 teaspoon chopped fresh thyme
Fresh thyme -- for garnish
Basil sprigs -- for garnish
Saut� onion in 2 tablespoons hot olive oil in a large nonstick skillet

over medium-high heat 8 to 10 minutes or until tender. Add walnuts and
garlic; cook, stirring constantly, 2 minutes. Stir in tomato paste, and
cook, stirring often, 5 minutes.
Add brown sugar and next 5 ingredients. Reduce heat, and simmer, stirring
often, 30 minutes or until thickened; cool slightly. Pulse mixture in a
blender or food processor 3 or 4 times or until smooth; keep warm.
Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to

1/4-inch thickness using a meat mallet or rolling pin.
Toss together apple, ham, and thyme. Spoon 1 heaping tablespoon of apple
mixture onto each chicken breast; roll up, securing with wooden picks.
Heat remaining 2 tablespoons olive oil in a large nonstick skillet over

medium heat; add chicken, and cook 2 minutes on each side. Reduce heat;
cover and cook 7 to 10 minutes or until done. Drizzle with sauce.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Stuffed Hungarian Yellow Banana Peppers
Recipe By :Lynda Liollio; Memphis, TN


-------- ------------ --------------------------------
6 large banana peppers
1 cup crumbled feta cheese
Scoop seeds and membrane from peppers.
Stir together feta cheese, cream cheese, and oregano. Carefully spoon
cheese mixture into peppers. Place peppers on an aluminum foil-lined
jellyroll pan. Drizzle with olive oil.
Bake at 400 degrees for 20 minutes or until peppers are tender.
Comments: Banana peppers are also referred to as Hungarian wax chiles.

Smelling banana peppers gives you a good idea of how hot they will be.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0
Stuffed Mashed Potatoes
Recipe By :n/a

-------- ------------ --------------------------------
2 2/3 cups frozen mashed potatoes
1 1/3 cups milk
1 1/2 cups shredded sharp Cheddar cheese - (6 oz) -- divided
1 cup fresh broccoli flowerets
1 cup diced cooked ham
1/2 teaspoon salt
Prepare potatoes with milk according to package directions. Stir in 3/4

cup cheese, ham, and next 3 ingredients. Spoon evenly into 4 lightly
greased (8-ounce) custard cups.
Beat whipping cream at medium speed with an electric mixer until stiff
peaks form; fold in remaining 3/4 cup cheese. Spread mixture evenly over
potato mixture.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Sugar Snap Peas And Goat Cheese
Recipe By :n/a

-------- ------------ --------------------------------
1 pound fresh sugar snap peas
8 ounces grape tomatoes
2 tablespoons chopped fresh basil - (to 3)
1 goat cheese log - (3 oz) -- crumbled
1 teaspoon salt
Cook peas in boiling water to cover 2 minutes; drain. Plunge into ice
water to stop the cooking process; drain.
Saut� shallots in hot oil in a large skillet until tender. Add peas, and
cook until thoroughly heated.
Place mixture in a bowl. Add tomatoes and remaining ingredients; toss
gently. Serve immediately.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Sunny Spring Lemonade
Recipe By :Ann Quenelle; Birmingham, AL


-------- ------------ --------------------------------
6 cups white grape juice -- chilled
1 can frozen lemonade concentrate - (12 oz) -- thawed, undiluted
5 1/2 cups club soda -- chilled
Stir together all ingredients in a 1-gallon pitcher or punch bowl. Serve

over ice.
Source:
Yield:
"3 quarts"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Sweet 'n' Hot Green Beans And Carrots
Recipe By :Amy Morse; Birmingham, AL

Categories : Appetizers Vegetables

-------- ------------ --------------------------------
1/2 cup sugar
1/4 teaspoon dried crushed red pepper - (to 1/2)
1/2 pound fresh green beans -- trimmed
1/2 pound carrots -- cut 4" x 1/2" strips
Whisk together sugar and vinegar until sugar dissolves. Stir in red
pepper and garlic; cover and let stand 4 hours.
Cook green beans and carrot in boiling water 1 minute; drain. Plunge into
ice water to stop cooking process; drain.
Pour vinegar mixture over vegetables, tossing to coat. Let stand 1 hour
before serving.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Sweet Bean Salad
Recipe By :Ruchel Coetzee; Lauderdale-by-the-Sea, FL


-------- ------------ --------------------------------
1 can cannellini beans - (19 oz)
1 can kidney beans - (15 1/2 oz)
1 can French-cut green beans - (14 1/2 oz)
1/2 cup sunflower oil
1/2 cup white vinegar
1/3 cup sugar - (to 1/2)
4 teaspoons dried basil
1/2 teaspoon salt
1 can vegetarian baked beans - (16 oz) -- undrained
Rinse and drain first 3 ingredients.
Cook oil and next 5 ingredients in a large saucepan over low heat 5
minutes or until sugar dissolves; stir in drained beans, vegetarian baked
beans, and onion. Serve warm or chilled.
Comments: Serve with pork chops, rice, and bread.
Source:
Yield:
"6 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 22 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Sweet Broccoli Slaw
Recipe By :n/a

-------- ------------ --------------------------------
1 cup sugar
1/2 cup apple cider vinegar
1/4 cup water
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds
1 package broccoli slaw mix - (16 oz)
Bring first 5 ingredients to a boil in a small saucepan, stirring

constantly, until sugar dissolves; combine with slaw mix, stirring gently.
Cover and chill at least 4 hours, stirring occasionally. Serve with a
slotted spoon.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Sweet Onion Pudding
Recipe By :n/a

-------- ------------ --------------------------------
2 tablespoons sugar
1 teaspoon salt
6 medium sweet onions -- thinly sliced
Stir together first 3 ingredients in a large bowl. Combine flour and next
3 ingredients; gradually stir into egg mixture. Set aside.
Melt butter in a large skillet over medium heat; add onion, and cook,
stirring often, 30 to 40 minutes or until onion is caramel colored.
Remove onion from heat.
Stir onion into egg mixture; spoon into a lightly greased 13- by 9-inch
baking dish. Bake at 350 degrees for 30 minutes or until set.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Sweet Potato Angel Biscuits
Recipe By :n/a

-------- ------------ --------------------------------
3 packages active dry yeast
1 tablespoon baking powder
1 tablespoon salt
1 1/2 cups sugar
1 1/2 cups shortening
3 cups canned mashed sweet potatoes
Combine yeast and 3/4 cup warm water in a 2-cup liquid measuring cup; let
stand 5 minutes.
Stir together flour and next 3 ingredients in a large bowl; cut in

shortening with a pastry blender until mixture is crumbly. Stir in yeast
mixture and sweet potatoes just until blended.
Turn dough out onto a lightly floured surface, and knead until smooth and
elastic (about 5 minutes). Place dough in a well-greased bowl, turning to
grease top. Cover and chill 8 hours, if desired.
Roll dough to 1/2-inch thickness; cut with a 2-inch round cutter. Freeze
up to 1 month, if desired. Thaw biscuits; place on ungreased baking
sheets. Cover and let rise in a warm place (85 degrees), free from
drafts, 20 minutes or until doubled in bulk.
Bake at 400 degrees for 10 to 12 minutes or until lightly browned.
Source:
"05-17-2001 by Joe Comiskey - jcomiskey@krypto.net1 cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0
Sweet Potato Biscuits
Recipe By :n/a

-------- ------------ --------------------------------
2 tablespoons baking powder
2 teaspoons salt
1 cup cooked mashed sweet potato
3/4 cup buttermilk - (to 1)
Combine first 3 ingredients. Cut in butter with a pastry blender until

crumbly. Stir together sweet potato and buttermilk; add to dry
ingredients, stirring just until moistened.
Turn dough out onto a lightly floured surface, and knead 3 to 4 times.
Pat or roll to 1/2-inch thickness. Cut dough with a 3-inch round cutter,
and place biscuits on a lightly greased baking sheet.
Bake at 425 degrees for 10 to 15 minutes or until golden.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Sweet Potato Gratin

Recipe By :n/a

-------- ------------ --------------------------------
5 Granny Smith apples
2 large sweet onions
1/4 cup light brown sugar - (firmly packed) -- divided
1/4 cup butter or margarine - (1/2 stick) -- divided
2 teaspoons granulated sugar
2 teaspoons salt
1/4 cup fine dry breadcrumbs
Peel first 3 ingredients. Cut apples and sweet potatoes into

1/8-inch-thick slices; set aside. Ccut onions crosswise in half, and cut
each half into thin slices.
Combine sliced onion, 2 tablespoons light brown sugar, and 2 tablespoons

butter in a large skillet. Cook over medium heat, stirring often, about
15 minutes or until onion is caramel colored. Set aside.
Combine granulated sugar and next 3 ingredients.
Layer one-third of apple and sweet potato slices alternately into a

lightly greased 13- by 9-inch baking dish. Sprinkle with half of
granulated sugar mixture, and top with half of onion mixture. Repeat
procedure, ending with apple and sweet potato slices. Pour whipping cream
over top.
Stir together breadcrumbs, flour, and remaining 2 tablespoons brown sugar;

cut in remaining 2 tablespoons butter with a fork until crumbly. Sprinkle
over casserole.
Bake at 350 degrees for 45 minutes or until sweet potato is tender. Let
stand 10 minutes.
Comments: Gratin is a dish topped with breadcrumbs or cheese and browned

before serving.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Sweet White Corn-And-Tomato Relish
Recipe By :n/a

-------- ------------ --------------------------------
4 ears fresh sweet white corn
2 large tomatoes -- peeled, chopped
1/2 teaspoon salt
Cook corn in boiling water to cover 1 minute; drain and cool. Cut kernels
from cobs. Stir together corn, tomato, and remaining ingredients; cover
and chill 3 hours.
Comments: For sweet white corn, we used Silver Queen.
Source:
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Sweet-And-Sour Chicken
Recipe By :n/a

-------- ------------ --------------------------------
1 large oven bag
4 skinned boned chicken breast halves -- cut in cubes
1 can pineapple chunks - (8 oz) -- undrained
1 large red bell pepper -- cut into pieces
1 small onion -- quartered
1 jar sweet-and-sour sauce - (9 oz)
1 cup uncooked instant cooking rice
1 cup water
Place oven bag in a 13- by 9-inch baking dish. Add flour to oven bag;
twist end of bag, and shake.
Add cubed chicken and next 6 ingredients to oven bag; squeeze bag to blend
ingredients. Arrange ingredients in an even layer.
Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top of bag. Bake
at 350 degrees for 30 to 35 minutes.
Comments: Extra bell peppers can be chopped and placed in the freezer for
a quick saut� or vegetable soup.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Tabbouleh Salad
Recipe By :n/a

-------- ------------ --------------------------------
1 cup uncooked bulghur wheat -- see * Note
1 cup boiling water -- see * Note
2 medium tomatoes -- chopped
4 green onions -- thinly sliced
1/4 cup minced fresh parsley
1/4 cup chopped fresh mint - (to 1/2)
1/2 teaspoon salt
Lettuce leaves
* Note: One cup instant brown rice, cooked, may be substituted for 1 cup
bulghur and 1 cup boiling water.
Place bulghur in a large bowl, and add boiling water. Cover and let stand
30 minutes.
Stir in tomato and next 8 ingredients. Chill 1 hour. Spoon over lettuce
leaves.
Per 1/2 cup: Calories 97 (43% from fat); Fat 4.6g (sat 0.7g, mono 3.2g,
poly 0.5g); Protein 2.1g; Carb 14g; Fiber 3.2g; Chol 0mg; Iron 0.7mg;
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Taco Casserole
Recipe By :n/a

-------- ------------ --------------------------------
1 pound ground beef
1 envelope taco seasoning mix - (1 1/4 oz)
1 can kidney beans - (15 1/2 oz) -- undrained
1 can chopped green chiles - (4.5 oz) -- undrained
1 package country style hash browns - (30 oz)
=== TOPPINGS ===
Salsa
Sour cream
Sliced green onions

stirring until beef crumbles and is no longer pink. Drain mixture, and
return to skillet.
Drain kidney beans, reserving 1/4 cup liquid. Stir reserved liquid,
tomato sauce, and chiles into meat mixture. Spoon half of mixture into a
lightly greased 13- by 9-inch baking dish; top with half of kidney beans
and half of potatoes. Repeat layers with remaining meat mixture, beans,
and potatoes.
Bake at 350 degrees for 30 minutes; sprinkle with Cheddar cheese, and bake
5 more minutes. Serve with desired toppings.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Tangerine Chess Pie
Recipe By :n/a

-------- ------------ --------------------------------
1 1/2 cups sugar
1 tablespoon yellow cornmeal
1/4 teaspoon salt
1/4 cup milk
2 teaspoons grated tangerine rind
1/3 cup fresh tangerine juice
=== GARNISHES ===
Sweetened whipped cream
Tangerine slices
Unfold piecrusts; stack piecrusts on a lightly floured surface. Roll into

one 12-inch circle. Fit piecrust into a 9-inch pieplate according to
package directions; fold edges under, and crimp. Bake piecrust at 450
degrees for 8 minutes; cool on a wire rack.
Whisk together sugar and next 9 ingredients until blended. Pour into
piecrust. Bake at 350 degrees for 40 to 45 minutes or until center is
set, shielding edges of crust with aluminum foil after 20 minutes to
prevent excessive browning. Cool on a wire rack. Garnish, if desired.
Lemon-Lime Chess Pie: Substitute fresh lime juice for tangerine juice and
1 teaspoon fresh lime rind and 1 teaspoon fresh lemon rind for tangerine
rind. Garnish with sweetened whipped cream; lime and lemon wedges; and
grated lime and lemon rind, if desired.
Orange Chess Pie: Substitute fresh orange juice and rind for tangerine
juice and rind. Garnish with sweetened whipped cream, orange slices, and
orange rind, if desired.
Grapefruit Chess Pie: Substitute fresh grapefruit juice and rind for
tangerine juice and rind. Garnish with sweetened whipped cream,
grapefruit slices, and grapefruit rind, if desired.
Source:
Yield:
"1 nine-inch pie"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Tangy Barbecue Sauce
Recipe By :Cathy Kinlaw; White Lake, NC

Categories : Condiments Sauces

-------- ------------ --------------------------------
3/4 cup steak sauce
1/2 cup sorghum -- (1/2 to 3/4)
1/4 cup ketchup
1/4 cup lemon juice
2 tablespoons Worcestershire sauce
2 dashes hot sauce - (to 4)
1 dash seasoned salt
2 tablespoons pineapple marmalade -- (optional)
Cook first 9 ingredients and, if desired, marmalade in a medium saucepan

over low heat, stirring occasionally, 10 minutes or until thoroughly
heated.
Comments: For a flavorful glaze, brush this sauce on ribs, pork chops, or
chicken for the last 15 minutes of cooking time.
Source:
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 4
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Tangy Chicken Nuggets
Recipe By :n/a
Poultry

-------- ------------ --------------------------------
1 package frozen breaded chicken nuggets - (12 oz)
1 cup water
1 cup uncooked instant rice
1 can apricot halves - (16 oz) -- drained
1 package frozen snow pea pods - (6 oz)
1 bottle sweet-and-sour sauce - (11.5 oz)
Cook chicken according to package directions. Set aside.
Bring 1 cup water to a boil in a small saucepan; add rice. Cover and
remove from heat. Let stand 5 minutes.
Combine apricot halves, snow peas, and sweet-and-sour sauce in a medium

saucepan, and cook over medium heat until thoroughly heated. Stir in
chicken nuggets, and serve over rice.
Comments: For Tangy Shrimp, substitute 1 (12-ounce) package frozen

breaded shrimp for chicken nuggets.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Tangy Green Beans With Pimiento
Recipe By :Kitty Pettus; Huntsville, AL


-------- ------------ --------------------------------
1 1/2 pounds green beans -- trimmed
3 bacon slices
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon cumin seeds
Cook green beans in boiling water to cover 4 to 5 minutes. Drain and

plunge beans into ice water to stop the cooking process; drain and set
aside.
Cook bacon in a large skillet until crisp; remove bacon from skillet, and
drain on paper towels, reserving 2 tablespoons drippings in skillet.
Crumble bacon, and set aside.
Saut� onion and garlic in hot bacon drippings over medium-high heat until
tender. Stir in pimiento and next 5 ingredients. Stir in beans; reduce
heat, cover, and simmer 5 minutes. Sprinkle with bacon.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Tapenade
Recipe By :n/a

-------- ------------ --------------------------------
1 jar pitted kalamata olives - (6 oz)
1 tablespoon drained capers
1 tablespoon sherry vinegar -- see * Note
1 small garlic clove
1 teaspoon rum -- (optional)
3 tablespoons extra-virgin olive oil
* Note: White wine vinegar may be substituted for sherry vinegar.
Pulse first 6 ingredients and, if desired, rum in a blender or food

processor 3 or 4 times. Gradually add olive oil, and pulse 3 or 4 times
or until mixture forms a coarse paste, stopping to scrape down sides.
Serve with fresh raw vegetables and toasted French baguette slices.

Comments: Be sure to use full-flavored olives in this appetizer.
Source:
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Tempura Udon
Recipe By :Will Uhlhorn; Boston, MA


-------- ------------ --------------------------------
16 unpeeled medium-size fresh shrimp
6 cups water
2 packages udon noodles - (6 oz ea)
1 1/2 tablespoons dashi soup stock -- see * Note
1/4 cup mirin -- see * Note
1 1/4 cups ice water
1 large egg
1 egg white
5 cups vegetable oil
1 cup thinly-sliced shiitake mushrooms
1 cup shredded savoy cabbage -- see * Note
1 bunch green onions -- sliced
* Note: Fish bouillon granules may be substituted for dashi. Four

teaspoons sugar may be substituted for 1/4 cup mirin. Napa cabbage may be
substituted for savoy cabbage.
Peel shrimp, and devein, if desired. Bring 6 cups water to a boil in a

large stockpot. Add noodles, and cook 6 to 8 minutes. Remove noodles
with a slotted spoon, reserving boiling water. Rinse noodles; drain and
set aside.
Add soup stock, mirin, and soy sauce to boiling water. Reduce heat, and
simmer 5 minutes. Keep warm.
Stir together flour and next 3 ingredients. Coat shrimp with mixture.
Pour oil into a Dutch oven; heat to 375 degrees. Fry shrimp, in batches,
in hot oil over medium-high heat 3 minutes or until golden brown. Drain
on paper towels, and keep warm.
Cook mushrooms in hot broth 2 minutes. Add cabbage, and cook 2 minutes.
Divide noodles evenly into 4 large bowls; top with broth mixture, and
sprinkle with green onions. Serve with fried shrimp.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 54 1/2
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Tex-Mex Egg Rolls
Recipe By :Judy Grigoraci; Charleston, WV

Categories : Egg/Spring Rolls

-------- ------------ --------------------------------
1/2 medium red bell pepper -- finely chopped
6 cups shredded fresh spinach
1 cup frozen whole kernel corn -- thawed
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 cup shredded Monterey Jack cheese with
peppers - (4 oz)
10 egg roll wrappers
Peanut oil
3/4 cup Ranch dressing
1/2 cup salsa
Finely chopped green onions -- for garnish
Saut� green onions and bell pepper in hot olive oil in a large skillet
over medium-high heat 5 minutes or until tender. Stir in spinach and next
5 ingredients; cook over low heat, stirring occasionally, 5 minutes or
until spinach wilts. Remove from heat; let stand 15 minutes. Stir in
cheese.
Spoon 3 tablespoons mixture in center of each egg roll wrapper. Fold top
corner over filling, tucking tip of corner under filling; fold left and
right corners over filling. Lightly brush remaining corner with water;
tightly roll filled end toward remaining corner, and gently press to seal.
Pour peanut oil to depth of 1 1/2 inches in a medium saucepan; heat to 350
degrees. Fry egg rolls, in batches, 5 minutes or until golden; drain on
paper towels.
Stir together dressing and salsa; garnish, if desired, and serve with egg
rolls.
This recipe yields 10 egg rolls.
Source:
Yield:
"10 egg rolls"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 14 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 9 1/2
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Tex-Mex Mac-And-Cheese Casserole
Recipe By :n/a

-------- ------------ --------------------------------
1 package family-style macaroni and cheese -- (40 oz)
= (or 2 (20-oz pkgs) macaroni and cheese)
1 bunch green onions -- sliced and divided
1 package taco seasoning mix - (1 1/4 oz)
1 jar picante sauce - (8 oz)
1 can diced tomatoes and green chiles - (10 oz)
Chopped tomato and sour cream -- (optional)
Thaw macaroni and cheese in microwave at MEDIUM (50% power) 10 to 15

minutes.
Cook ground beef and 1/3 cup green onions in a large skillet over
medium-high heat, stirring until meat crumbles and is no longer pink.
Drain.
Stir in macaroni and cheese, seasoning mix, picante sauce, and tomatoes
and chiles; spoon into a lightly greased 2-quart baking dish.
Bake at 350 degrees for 30 minutes. Sprinkle top with remaining green
onions, and serve with chopped tomato and sour cream, if desired.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Texas Cake
Recipe By :Beverly McCravy; Smyrna, GA


-------- ------------ --------------------------------
2 cups sugar
1/2 teaspoon salt
1 cup water
1/4 cup cocoa
=== FUDGE FROSTING ===
1/3 cup milk
1/4 cup cocoa
1 package powdered sugar - (1 lb)
Combine first 4 ingredients in a large bowl; stir in sour cream and beaten
eggs.
Melt butter in a heavy saucepan over medium heat. Whisk in 1 cup water
and cocoa. Bring to a boil, whisking constantly. Remove from heat.
Stir cocoa mixture into flour mixture. Pour batter into a lightly greased
15- by 10-inch jelly-roll pan.

in center of cake comes out clean. Spread Fudge Frosting evenly over warm
cake.
For Fudge Frosting: Melt butter in a saucepan over medium heat. Whisk in
milk and cocoa, and bring mixture to a boil. Remove from heat. Gradually
add powdered sugar, stirring until smooth; stir in vanilla extract. Note:
To thin frosting, add 1 to 2 tablespoons milk. (Makes 3 cups).
For Peanut Butter-Fudge Cake: Omit sour cream in cake, and substitute 1
1/2 cups creamy peanut butter and 1/2 cup buttermilk. Continue as
directed to prepare cake and Fudge Frosting. Garnish with miniature
peanut butter cup candies, halved, if desired.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Texas Grilled Sirloin With Salsa
Recipe By :n/a
Main Dish

-------- ------------ --------------------------------
Hickory chips
1 pound lean boneless top sirloin steak -- trimmed
1/4 cup lime juice
2 tablespoons chopped fresh
= (or 2 tbspns dried oregano)
1 tablespoon chopped fresh
= (or 1 tspn dried rosemary)
1 teaspoon freshly-ground black pepper - (to 2)
Chunky salsa
=== GARNISHES ===
Lime slices
Soak hickory chips in water at least 30 minutes.
Combine steak and next 5 ingredients in a large heavy-duty zip-top plastic

bag; seal and shake well. Chill at least 8 hours, turning occasionally.
Remove steak from marinade, discarding marinade. Grill steak, covered

with grill lid, over medium-high heat (350 to 400 degrees) 5 to 6 minutes
on each side or to desired degree of doneness.
Cut steak diagonally across the grain into thin slices. Serve with salsa.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Texas Millionaires
Recipe By :n/a

-------- ------------ --------------------------------
1 package caramels - (14 oz) -- unwrapped
2 tablespoons water
3 cups pecan halves
1 cup semisweet chocolate morsels - (6 oz)
8 vanilla candy coating squares - (2 oz ea)
Cook first 3 ingredients in a heavy saucepan over low heat, stirring

constantly until smooth. Stir in pecan halves. Cool in pan 5 minutes.
Drop by tablespoonfuls onto lightly greased wax paper. Chill 1 hour, or

freeze 20 minutes until firm.
Melt morsels and candy coating in a heavy saucepan over low heat, stirring
until smooth. Dip caramel candies into chocolate mixture, allowing excess
to drip; place on lightly greased wax paper. Let stand until firm.
Source:
Yield:
"4 dozen"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0
Thai Chicken Stir-Fry
Recipe By :n/a
Poultry

-------- ------------ --------------------------------
1 can coconut milk - (14 oz) -- divided
1 cup water
1/2 teaspoon salt
1 cup uncooked long-grain rice
3 tablespoons creamy peanut butter
2 teaspoons chili-garlic paste
2 tablespoons dark sesame oil
2 skinned boned chicken breast halves -- cubed
3 green onions -- diagonally sliced
1 medium red bell pepper -- cut thin strips
Bring 1 cup coconut milk, 1 cup water, and salt to a boil in a medium
saucepan. Stir in rice; cover, reduce heat, and simmer 20 minutes.
Whisk together remaining coconut milk, peanut butter, soy sauce, and
chili-garlic paste until blended.
Heat sesame oil in a large skillet or wok over medium-high heat 2 minutes.
Add chicken, and stir-fry 5 minutes or until browned. Add green onions
and bell pepper. Cook, covered, stirring occasionally, 10 minutes.
Add peanut butter mixture, and bring to a boil. Cook, stirring

constantly, 3 minutes. Serve over rice.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Thai Pork Salad
Recipe By :n/a

-------- ------------ --------------------------------
1 pound lean boneless pork chops
1/4 cup chopped fresh mint leaves
3 green onions -- finely chopped
1 teaspoon minced fresh ginger
1/2 cup fresh lime juice
1 tablespoon fish sauce -- see * Note
1 teaspoon sesame oil
1/4 cup rice wine vinegar
1 package broccoli slaw mix - (16 oz)
1 large cucumber -- peeled, sliced
Hot cooked basmati rice -- (optional)
Fresh cilantro sprigs -- for garnish
* Note: Fish sauce is found in Asian markets and large supermarkets.
Process pork in a food processor until coarsely chopped. Saut� pork in a

large skillet coated with cooking spray over medium-high heat 8 to 10
minutes or until meat crumbles and is no longer pink. Drain and cool.
Combine pork, cilantro, and next 7 ingredients. Stir together vinegar,

soy sauce, and olive oil. Drizzle over slaw, tossing to coat. Top with
pork mixture; serve with cucumber slices, and, if desired, rice. Garnish,
if desired.
Per serving: Calories 218 (49% from fat); Fat 11.8g (sat 3.3g, mono
5.8g, poly 1.6g); Protein 20g; Carb 9g; Fiber 2.6g; Chol 57mg; Iron
Comments: Most of the fat in this recipe is monounsaturated, which

reduces LDL, or "bad" cholesterol.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Three-Bean Chili
Recipe By :Wendy Hagen; Decatur, AL


-------- ------------ --------------------------------
1 large yellow onion -- chopped
2 cans diced tomatoes with garlic and
onion - (14 1/2 oz ea) -- undrained
1 can kidney beans - (15 oz) -- rinsed, drained
1 can black-eyed peas - (15 oz) -- rinsed, drained
2 envelopes chili seasoning - (1.6 oz)
2 cups water
1 tablespoon sugar -- (optional)
=== TOPPINGS ===
Shredded Monterey Jack-colby cheese
Sour cream
Corn chips
Cook first 3 ingredients in a large Dutch oven over high heat 10 minutes,
stirring until beef crumbles and is no longer pink. Drain. Return to pan.
Stir in diced tomatoes, next 7 ingredients, and, if desired, sugar. Cook
over medium-high heat 20 minutes. Serve with desired toppings.
Source:
Yield:
"12 cups"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Tiramisu Toffee Trifle Pie
Recipe By :Linda Morten; Katy, TX


-------- ------------ --------------------------------
1 1/2 tablespoons instant coffee granules
3/4 cup warm water
1 frozen pound cake - (10.75 oz) -- thawed
1 package mascarpone or cream cheese - (8 oz) -- softened
1/2 cup chocolate syrup
1 container frozen whipped topping - (12 oz) -- thawed,
divided
2 English toffee candy bars - (1.4 oz ea) -- coarsely
chopped
Stir together coffee and 3/4 cup warm water until coffee is dissolved.
Cool.
Cut cake into 14 slices. Cut each slice in half diagonally. Place
triangles in bottom and up sides of a 9-inch deep-dish pieplate. Drizzle
coffee mixture over cake.
Beat mascarpone cheese, sugar, and chocolate syrup at medium speed with an
electric mixer until smooth. Add 2 1/2 cups whipped topping, and beat
until light and fluffy.
Spread cheese mixture evenly over cake. Dollop remaining whipped topping
around edges of pie. Sprinkle with candy. Chill 8 hours.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Toasted Pecan Clusters
Recipe By :n/a

-------- ------------ --------------------------------
3 cups pecan pieces
12 ounces chocolate candy coating
Melt butter in a 15- by 10-inch jellyroll pan in a 300 degrees oven.

Spread pecans evenly in pan with butter. Bake at 300 degrees for 30
minutes, stirring every 10 minutes.
Melt candy coating in a heavy saucepan over low heat. Remove from heat,
and cool 2 minutes. Stir in pecans. Drop by rounded teaspoonfuls onto
wax paper. Cool.
Microwave Directions: Place butter in a 1-quart glass bowl; microwave at

HIGH 50 seconds or until melted. Add pecans, tossing to coat. Microwave
at HIGH 6 to 8 minutes or until lightly toasted, stirring at 3-minute
intervals.
Place candy coating in a 1-quart glass bowl. Microwave at MEDIUM (50%

power) 2 to 3 minutes or until coating is softened; stir well. Cool 2
minutes; add pecans, stirring to coat. Drop by rounded teaspoonfuls onto
wax paper. Cool.
Comments: How many ingredients? No one believes it after eating one of

these nutty chocolate clusters. They've been a favorite with us since
1985.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Tomato-Basil Bisque
Recipe By :n/a

-------- ------------ --------------------------------
2 cans tomato soup - (10 3/4 oz ea) -- undiluted
2 1/2 cups buttermilk
Shredded fresh basil -- for garnish
Cook first 5 ingredients in a 3-quart saucepan over medium heat, stirring

often, 6 to 8 minutes or until thoroughly heated. Garnish, if desired;
serve immediately.
Comments: Canned tomato soup gets a boost in this satisfying version,

served warm or cold.
Source:
Yield:
"7 cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Tomato-Basil Mashed Potatoes
Recipe By :n/a

-------- ------------ --------------------------------
1 can diced tomatoes - (15 1/2 oz) -- undrained
1 small onion -- minced
1/2 teaspoon salt
1/3 cup fresh basil leaves -- chopped
3 1/3 cups milk
Bring first 5 ingredients to a boil in a small saucepan; reduce heat, and

cook 10 to 12 minutes or until liquid has evaporated. Stir in basil.
Combine potatoes, milk, and butter in a 2-quart microwave-safe bowl.

Microwave at HIGH 15 minutes, stirring once. Let stand 2 minutes.
Spoon potatoes into a large serving bowl, and spoon tomato mixture down
center.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Tortilla Fruit And Vegetable Funpriseses
Recipe By :Carley Johnston, age 7; Gastonia, NC

Categories : Snacks
-------- ------------ --------------------------------
1 container honey-nut cream cheese - (8 oz)
4 flour or whole wheat tortillas - (10" dia)
1 medium apple -- grated
Spread cream cheese evenly on 1 side of each tortilla. Sprinkle evenly

with apple. Roll up tightly, jellyroll fashion, and chill, if desired.
Tortilla Strawberry-Banana Funprises: Spread 1 (8-ounce) container

strawberry cream cheese evenly on 1 side of each tortilla. Top evenly
with 4 small bananas, thinly sliced. Roll up tightly, jellyroll fashion,
and chill, if desired.
Tortilla Honey-Almond Funprises: Stir together 1 (8-ounce) package cream

cheese, softened, 3 tablespoons honey, and 1/4 teaspoon ground cinnamon;
spread evenly on 1 side of each tortilla. Sprinkle evenly with 1/4 cup
sliced almonds. Roll up tightly, jellyroll fashion, and chill, if
desired.
Tortilla Garden-Veggie Funprises: Spread 1 (8-ounce) container garden

vegetable cream cheese evenly on 1 side of each tortilla. Top evenly with
4 carrots, 4 celery ribs, and 4 cheese sticks, each cut into thin strips.
Sprinkle evenly with 1/4 cup sunflower seeds. Roll up tightly, jellyroll
fashion, and chill, if desired.
These recipes each yield 4 servings.
Comments: For testing purposes only, we used Sargento's MooTown Mild

Cheddar Cheese Sticks.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates

contest
Tortilla Soup
Recipe By :n/a

-------- ------------ --------------------------------
Mesquite chips
16 medium tomatoes - (abt 8 1/2 lbs)
2 large onions -- peeled, and
cut into eighths
2 poblano chile peppers
2 packages six-inch corn tortillas - (10 oz ea) -- cut thin strips,
and divided
4 cans beef broth - (14 1/2 oz ea)
1 tablespoon ground cumin
1 tablespoon chili powder
1 bay leaf
1/2 teaspoon salt
2 cups shredded colby-Monterey Jack cheese blend -- (8 oz)
1 avocado -- peeled, diced
Wrap mesquite chips in heavy-duty aluminum foil; punch holes in top of

foil. (Soak chips if using charcoal grill.) Place over medium-high heat
(350 to 400 degrees).
Grill chicken, covered with grill lid, 6 minutes on each side or until
done. Remove chicken; chop and set aside.
Place tomatoes and onion on a large piece of heavy-duty aluminum foil.

Brush with 1 tablespoon oil; fold foil to seal. Place on food rack.
Grill, covered with grill lid, 10 minutes.
Place chile peppers on food rack with foil-wrapped vegetables, and grill,
covered with grill lid, 10 minutes. Peel peppers, remove seeds, and chop.
Process one-third tomato and onion mixture in a food processor until

smooth. Press through a wire-mesh strainer into a bowl, discarding
solids; transfer to a Dutch oven. Repeat procedure twice with remaining
tomato and onion mixture. Stir in chopped peppers and garlic.
Add half of tortilla strips and next 8 ingredients to tomato mixture.

Bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in
chicken. Refrigerate up to 3 days, or freeze up to 3 months, if desired.
Thaw in refrigerator overnight.
Pour 1/2 cup oil into a large skillet. Fry remaining tortilla strips in
hot oil until crisp. Drain on paper towels. Top servings with crisp
tortilla strips, cheese, and avocado.
Source:
Yield:
"22 cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : Recipe from the 1993 recipe hall of fame

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Tortilla Soup II
Recipe By :Susan Cearley; Tennyson, TX


-------- ------------ --------------------------------
4 corn tortillas -- cut 1" pieces
4 garlic cloves - (to 6) -- minced
2 tablespoons dried cilantro
2 quarts chicken broth
1 can stewed tomatoes - (14 1/2 oz) -- undrained, chopped
1 can diced tomatoes and green chiles - (10 oz)
1 tablespoon ground cumin
1 bay leaf
4 corn tortillas - (to 8) -- cut 1/4" strips
2 cups shredded Monterey Jack or mozzarella -- (8 oz)
cheese
Avocado slices -- (optional)
Saut� first 4 ingredients in 3 tablespoons hot oil in a Dutch oven 5

minutes. Add chopped chicken and next 6 ingredients. Bring mixture to a
boil; reduce heat, and simmer 30 minutes. Discard bay leaf.
Fry tortilla strips in 1/2 cup hot oil in a large skillet until crisp.
Drain on paper towels. Sprinkle fried strips and cheese over each
serving. Top with avocado, if desired.
Source:
Yield:
"14 cups"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 3 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 30 1/2
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Tortilla-Corn Soup
Recipe By :n/a

-------- ------------ --------------------------------
2 cans corn with red and green peppers -- (15 1/4 oz), drained
4 cans condensed chicken broth - (10 1/2 oz ea)
1 can Mexican-style stewed tomatoes -- (14 1/2 oz)
1 can chopped green chiles - (4 1/2 oz)
1 cup chopped cooked chicken
2 tablespoons chili seasoning mix
=== TOPPINGS ===
Fried flour tortilla strips
Cubed avocado
Saut� chopped onion in a large Dutch oven coated with vegetable cooking
spray until tender. Stir in corn and next 6 ingredients.
Bring to a boil; cover, reduce heat, and simmer 15 minutes. Serve with
desired toppings.
Source:
Yield:
"10 cups"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Triple Chocolate Torte
Recipe By :n/a
Categories : Cake Desserts

-------- ------------ --------------------------------
1/2 cup sugar
1/4 cup cocoa
4 bittersweet chocolate squares - (1 oz ea) -- finely
chopped
2 egg yolks
2 tablespoons chocolate syrup
4 egg whites
1/2 cup sugar
Sifted powdered sugar
Stir together first 4 ingredients in a large bowl; add chopped chocolate

squares and 1/2 cup boiling water, stirring until chocolate melts. Stir
in egg yolks and chocolate syrup.
Beat egg whites at high speed with an electric mixer until foamy. Add 1/2
cup sugar, 1 tablespoon at a time, beating until stiff peaks form and
sugar dissolves (2 to 4 minutes).
Stir one-third of egg white mixture into chocolate mixture; fold in

remaining egg white mixture. Pour into a lightly greased 8-inch
springform pan.
Bake at 375 degrees for 35 minutes. Cool in pan on a wire rack 10

minutes; remove sides of pan, and cool (cake will be cracked on top).
Sprinkle with powdered sugar.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Triple-Cheese Spinach Quiches
Recipe By :Paula Kay Wilson; Texarkana, TX

Categories : Quiche

-------- ------------ --------------------------------
2 packages frozen chopped spinach - (10 oz) -- thawed
2 containers ricotta cheese - (15 oz)
6 large eggs
1 teaspoon salt
2 cups shredded Cheddar cheese - (8 oz)
Fit piecrusts into 2 (9-inch) pieplates; fold edges under, and crimp.
Line each with aluminum foil, and fill with pie weights or dried beans.
Bake at 425 degrees for 10 minutes. Remove foil and weights; cool.
Brush cooled pastry shells evenly with mustard. Drain spinach well,
pressing between layers of paper towels.
Melt 2 tablespoons butter in a large skillet over medium heat. Add green
onions; saut� 2 minutes or until tender. Add spinach; cook 2 minutes.
Remove from heat. Stir in ricotta and next 5 ingredients.
Pour evenly into pastry shells. Sprinkle with shredded cheeses. Dot with
remaining 2 tablespoons butter.
Bake at 375 degrees for 40 to 45 minutes or until set, shielding with

aluminum foil to prevent excessive browning, if necessary. Let stand 10
to 15 minutes before serving.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Triple-Layered Banana Cake
Recipe By :Chef Pearl Black; Renee's Custom Catering, Irmo, SC


-------- ------------ --------------------------------
1 3/4 cups sugar
3 large eggs
1 teaspoon black walnut flavoring
1 teaspoon salt
2 cups buttermilk
2 tablespoons cocoa
2 tablespoons vanilla extract
1 cup mashed bananas - (abt 2 small)
Buttercream Frosting -- (see below)
2 small bananas -- sliced
8 strawberries -- sliced
Drained crushed pineapple -- for garnish
=== BUTTERCREAM FROSTING ===
2 packages powdered sugar - (16 oz ea)
1/2 cup milk -- plus
2 tablespoons milk
add sugar, beating well. Add eggs, 1 at a time, beating until blended.
Stir in flavoring.
Combine flour, soda, and salt; gradually add to butter mixture alternately
with buttermilk, beginning and ending with flour mixture. Beat until
blended. Remove 2 1/2 cups batter.
Stir together 2 1/2 cups batter, cocoa, and vanilla; pour into 1 greased
and floured 9-inch round cakepan. Stir 1 cup banana into remaining
batter; pour evenly into 2 greased and floured 9-inch round cakepans.
Bake layers at 350 degrees for 20 to 30 minutes or until a wooden pick

inserted in center comes out clean. Cool in pans on wire racks 10
minutes. Remove from pans, and wrap in plastic wrap. Freeze 1 hour.
Spread 1 banana layer with Buttercream Frosting; arrange banana slices on

top. Top with chocolate layer, and spread with frosting; top with
strawberries. Top with remaining banana layer; spread top and sides with
frosting. Garnish, if desired.
For Buttercream Frosting: Beat butter at medium speed with an electric

mixer until creamy; gradually add 2 cups powdered sugar, beating at low
speed until blended. Add milk and vanilla, beating until blended.
Gradually add remaining powdered sugar, beating until smooth. (Makes 5
cups)
Source:
Yield:
"1 cake"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Tropical Chicken Salad
Recipe By :n/a

-------- ------------ --------------------------------
2 mangoes -- chopped
4 celery stalks -- sliced
1 can pineapple chunks - (8 oz) -- drained
1/2 cup slivered almonds -- toasted, chopped
1/2 cup Jalape�o-Lime Mayonnaise -- (see below)
1/2 teaspoon salt
=== JALAPE�O-LIME MAYONNAISE ===
1/2 cup mayonnaise
1 jalape�o pepper -- minced
2 teaspoons fresh lime juice
Stir together first 5 ingredients in a medium bowl.
Stir together mayonnaise and salt; stir into chicken mixture. Chill.
For Jalape�o-Lime Mayonnaise: Stir together all ingredients; chill.

Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Trout Cocktail
Recipe By :Executive Chef Stephen Adams; Biltmore Estate


-------- ------------ --------------------------------
2 quarts water
1 cup dry white wine
3 tablespoons kosher or sea salt
3 carrots -- sliced
1 small onion -- sliced
2 sprigs fresh thyme
2 bay leaves
1/2 bunch fresh parsley stems
1 teaspoon peppercorns
4 trout fillets - (3 oz ea)
3 bunches watercress
4 cups gourmet salad greens
=== HOT BACON DRESSING ===
1/2 pound bacon slices
2 tablespoons minced shallots
1 teaspoon chopped fresh parsley
1/4 teaspoon salt
Bring first 10 ingredients to a boil in a large Dutch oven; reduce heat,

and simmer 15 minutes. Add trout, and remove from heat. Let stand 5
minutes.
Remove trout, discarding liquid; cool trout. Remove and discard skin;
flake trout into large pieces. Chill, if desired.
Toss watercress and salad greens with Hot Bacon Dressing. Arrange mixture
on individual plates; top evenly with trout.
For Hot Bacon Dressing: Cook bacon in a large skillet until crisp; remove
bacon, reserving 1/4 cup drippings in pan. Crumble bacon, and set aside.
Add shallots and garlic to drippings, and saut� until tender. Whisk in
brown sugar until melted. Whisk in vinegar and next 3 ingredients. Cook
until thoroughly heated; stir in bacon. (Makes 1 cup)
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 Fat;
Suggested Wine: Biltmore Estate Chardonnay Sur Lies
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Turkey And Mixed Greens With Cranberry Vinaigrette
Recipe By :n/a

-------- ------------ --------------------------------
8 cups torn mixed salad greens
3/4 pound sliced turkey or chicken -- cut thin strips
1 can mandarin oranges - (11 oz) -- drained
1/3 cup chopped fresh or frozen chives
3 tablespoons orange juice
1 tablespoon balsamic vinegar or red wine vinegar
1/2 teaspoon salt
Combine first 4 ingredients in a large bowl; cover and chill. Process

cranberry sauce and next 6 ingredients in a blender until smooth, stopping
to scrape down sides. Drizzle over salad.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Turkey Wraps
Recipe By :Janice Elder; Charlotte, NC

Categories : Sandwiches Turkey
Wraps

-------- ------------ --------------------------------
2 tablespoons spicy brown mustard
2 cups chopped cooked turkey
2 green onions -- diced
2 tablespoons minced crystallized ginger
2 cups shredded lettuce
Heat tortillas according to package directions. Stir together cranberry

sauce and mustard, and spoon mixture evenly down center of each tortilla.
Combine turkey and next 3 ingredients; spoon evenly over cranberry

mixture. Top each evenly with lettuce, and roll up.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0

Turtle Pecan Pie
Recipe By :n/a

-------- ------------ --------------------------------
1 1/2 cups chocolate cookie crumbs
1 1/4 cups semisweet chocolate morsels
1 cup evaporated milk
1 cup miniature marshmallows
1/8 teaspoon salt
1 quart vanilla ice cream -- divided
16 pecan halves -- toasted
Caramel sauce
Stir together chocolate cookie crumbs and butter; press into a deep-dish
9-inch pieplate, and freeze 15 minutes.
Combine chocolate morsels and next 3 ingredients in a heavy saucepan.

Cook over low heat, stirring constantly, until thickened and smooth.
Remove from heat, and set aside to cool.
Spread 2 cups ice cream into prepared crust; cover and freeze 30 minutes.
Pour half of chocolate mixture over ice cream layer; cover and freeze 30
minutes. Repeat procedure with remaining ice cream and chocolate mixture.
Cover and freeze.
Press pecan halves into top of pie. Serve with caramel sauce.
Comments: Substitute 1 (8-inch) chocolate piecrust for chocolate cookie

crumbs and butter.
Source:
Yield:
"1 pie"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Twinkling Star Cake
Recipe By :n/a

-------- ------------ --------------------------------
1 1/2 cups sugar
3 large eggs
2 cups cake flour
1/4 teaspoon salt
1/4 cup coconut milk (not cream of coconut)
1 package frozen coconut - (6 oz) -- thawed
1/2 teaspoon coconut extract
Nutty Cranberry Filling -- (see below)
White Chocolate Frosting -- (see below)
White sparkling sugar
Edible white glitter
Edible gold luster dust
White Chocolate Stars -- (see below)
Crushed rock candy -- (optional)
=== NUTTY CRANBERRY FILLING ===
1 package white chocolate morsels - (12 oz)
1 package flaked coconut - (14 oz)
2/3 cup coconut milk (not cream of coconut)
1 jar macadamia nuts - (3.5 oz) -- chopped
2 packages sweetened dried cranberries - (6 oz ea) -- (6-ounce)
chopped
=== WHITE CHOCOLATE STARS ===
8 vanilla candy coating squares - (2 oz ea)
Clear vanilla extract
Edible gold luster dust or pearl luster
dust
White sparkling sugar
Edible white glitter
Beat butter and cream cheese at medium speed with an electric mixer until
fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating
until blended after each addition.
Combine flour, baking powder, and salt; add to butter mixture alternately
with coconut milk, beginning and ending with flour mixture. Beat at low
speed until blended after each addition. Stir in coconut and coconut
extract. Pour batter into 2 greased and floured 8- by 1 3/4-inch round
cakepans.

in center comes out clean. Cool in pans on wire racks 10 minutes. Remove
from pans, and wrap in plastic wrap. Freeze 2 hours. (Freezing makes
layers easier to cut.)
Cut domed top off each cake layer, using a serrated knife. Cut each cake
layer evenly into eight wedges. Arrange 5 wedges, point side out, in a
star shape on a cake plate. Place about 1 1/2 cups Nutty Cranberry
Filling inside center opening of cake wedges. Spread a thin layer of
filling over top of cake wedges. Adjust wedges to maintain star shape,
pressing them into filling. Repeat procedure to form a second layer of
wedges and filling.
Top each section with another cake wedge to form a third layer. (One cake
wedge will remain; enjoy while completing cake.) Fill center with about 1
1/2 cups filling. Filling should be level with cake wedges. Adjust
wedges to maintain star shape, pressing them into filling.
Spread a thin layer of White Chocolate Frosting over top and sides of
cake, smoothing with a wet metal spatula. Chill 30 minutes. Set aside
1/2 cup frosting. Spread remaining frosting evenly overtop and sides of
cake, smoothing with a wet metal spatula. Sprinkle frosting evenly with
white sparkling sugar and edible white glitter.
Spoon reserved 1/2 cup frosting in a small heavy-duty zip-top plastic bag;
seal. Snip a tiny hole in 1 corner of bag, and outline top edge of cake.
Brush gold luster dust onto piped edge, using a paintbrush. Garnish with
White Chocolate Stars and, if desired, rock candy.
Store cake in refrigerator; let stand at room temperature 30 minutes

before serving. To serve, cut each point in half vertically.
For Nutty Cranberry Filling: Microwave morsels in a glass bowl at HIGH 1

minute, stirring once; cool. Beat butter at medium speed with an electric
mixer until fluffy; add melted white chocolate, beating until blended.
Str together coconut and coconut milk; add nuts and cranberries. Stir in
chocolate mixture until blended. (Makes 5 cups)
For White Chocolate Frosting: Cook cream in a saucepan over medium heat 3
to 4 minutes. (Do not boil.) Remove from heat; stir in morsels and candy
coating until melted. Cool 1 1/2 hours. (Mixture should reach room
temperature.) Beat at medium speed with an electric mixer 4 to 5 minutes
or until spreading consistency. (Do not overbeat.) If frosting
separates, reheat mixture, and proceed as directed. (Makes 4 1/2 cups).
For White Chocolate Stars: Microwave candy coating in a glass bowl at

HIGH 1 1/2 minutes or until melted, stirring twice. Pour candy into a wax
paper-lined 8-inch square pan, spreading evenly. Cool at room temperature
until firm to the touch (25 to 30 minutes). Cut into star shapes with
lightly greased graduated star-shaped cutters. (Gently press each point
of star, working around the star until it can be removed from the cutter.)
Brush tops of stars with clear vanilla extract. Using a small, dry
paintbrush, brush luster dust over stars. Sprinkle stars with sparkling
sugar and glitter. (Makes 1 (5-inch), 1 (3 1/2-inch), 5 (2-inch), and 15
(1-inch) stars)
Everyone's A Star Party Cake: Double the cake layer recipe. Pour half of
the batter evenly into 2 greased and floured 9- by 1 3/4-inch round
cakepans. Pour remaining half of batter evenly into 2 greased and floured
6- by 1 3/4-inch round cakepans. Bake at 350 degrees for 20 to 25 minutes
or until a wooden pick inserted in center comes out clean.
Halve the Nutty Cranberry Filling recipe, and spread between 9-inch layers
and 6-inch layers. Place 6-inch stack on top of 9-inch stack. Frost with
White Chocolate Frosting, and garnish, if desired, with sparkling sugar,
glitter, and White Chocolate Stars.
Comments: For testing purposes only, we used Nestl� Premiere White

Morsels for white chocolate morsels and Craisins for sweetened dried
cranberries. Sparkling sugar, edible glitter, luster dust, and clear
vanilla extract can be found at gourmet grocery stores, cake decorating
supply stores, and kitchen shops. Vanilla candy coating is sold near
baking chocolate in the supermarket. It is often referred to as almond
bark, and it comes in vanilla and chocolate flavors. Canned coconut milk
may be found in the ethnic foods section of the supermarket.
Source:
Yield:
"1 cake"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
0
Two-Step Pound Cake
Recipe By :n/a

-------- ------------ --------------------------------
3 cups sugar
1 pound butter -- softened
3/4 cup milk
6 eggs
Two-step Method: Place flour, sugar, butter, milk, eggs, and vanilla (in
that order) in a 4-quart bowl. Beat at low speed with a heavy-duty
electric mixer 1 minute, stopping to scrape down sides. Beat at medium
speed 2 minutes. Pour into a greased and floured 10-inch tube pan.
Bake at 325 degrees for 1 hour and 30 minutes or until wooden pick
inserted in center comes out clean. Cool in pan on a wire rack 10
minutes. Remove from pan; cool completely on wire rack.
Traditional Method: Beat butter at medium speed with an electric mixer 2

minutes or until creamy; gradually add sugar, beating until light and
fluffy. Add eggs, 1 at a time, beating after each addition. Add flour to
butter mixture alternately with milk, beginning and ending with flour.
Beat at low speed just until blended after each addition. Stir in
vanilla. Pour batter into a greased and floured 10-inch tube pan. Bake
as directed in two-step method.
Comments: This cake requires a heavy-duty stand mixer with a 4-quart bowl
and a paddle attachment. For testing purposes only, we used a KitchenAid
mixer.
Source:
Yield:
"1 cake"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0
Two-Tomato Tapas
Recipe By :Gloria Pleasants; Williamsburg, VA


-------- ------------ --------------------------------
2 large plum tomatoes -- seeded, chopped
12 dried tomato halves in oil -- drained, chopped
1 cup shredded Italian 6-cheese blend - (4 oz)
1/3 cup crumbled Gorgonzola or blue cheese
1/4 cup minced sweet onion
1 tablespoon minced fresh basil
1 teaspoon minced fresh rosemary
1/4 teaspoon garlic pepper
24 baguette slices
Combine first 8 ingredients.
Arrange baguette slices on a baking sheet. Spoon tomato mixture evenly

over slices. Bake tapas at 350 degrees for 7 to 8 minutes or until cheese
melts.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Ultimate Chili Casserole
Recipe By :Judy Perry; Spring, TX


-------- ------------ --------------------------------
2 cans chili without beans - (10 1/2 oz ea)
1 jar salsa - (16 oz)
2 large eggs
1 container cream-style cottage cheese - (24
oz) -- drained
1 1/2 cups shredded sharp Cheddar cheese - (6 oz) -- divided
12 egg roll wrappers
Saut� onion and garlic in hot oil in a large skillet over medium-high heat
until tender. Stir in chili and salsa; cook until thoroughly heated.
Spoon half of mixture into a lightly greased 13- by 9-inch baking dish.
Stir together eggs, cottage cheese, and 1 cup Cheddar cheese. Spoon about
1/4 cup mixture evenly on 1 side of each egg roll wrapper, and roll up.
Place, seam-side down, in baking dish. Spoon remaining chili mixture
evenly over top, spreading to completely cover wrappers.
Bake, covered, at 350 degrees for 45 minutes. Uncover and sprinkle with
remaining 1/2 cup Cheddar cheese; bake 5 more minutes or until cheese is
melted. Let stand 5 minutes.

Comments: To lighten recipe, substitute low-fat chili without beans,
low-fat cottage cheese, and reduced-fat shredded Cheddar cheese.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Unforgettable Coconut Cake
Recipe By :Clairiece Gilbert Humphrey; Charlottesville, VA


-------- ------------ --------------------------------
2 1/2 cups cake flour
1/2 teaspoon salt
1 cup milk
1/2 cup water
4 egg whites
1/4 cup sugar
1/2 cup shortening
1 1/4 cups sugar
Apricot Filling -- (see below)
Fluffy White Frosting -- (see below)
1 can sweetened flaked coconut - (3 oz)
=== APRICOT FILLING ===
2 packages dried apricots - (6 oz ea)
2/3 cup sugar
1/8 teaspoon salt
3/4 cup water
1 tablespoon lemon rind
1/3 cup lemon juice
2 egg yolks -- lightly beaten
=== FLUFFY WHITE FROSTING ===
1 cup sugar
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup cold water
2 egg whites
Combine first 3 ingredients, and set aside. Combine milk, water, and
vanilla; set aside.
Beat egg whites with an electric mixer until foamy. Gradually add 1/4 cup
sugar, 1 tablespoon at a time, beating until soft peaks form.
Combine shortening, butter, and 1 1/4 cups sugar in a large mixing bowl;
beat at medium speed 3 minutes. Add flour mixture alternately with milk
mixture, beginning and ending with flour mixture. Mix well after each
addition. Fold in beaten egg whites.
Pour batter into 3 greased and floured 9- by 1 3/4-inch round cakepans.

in center comes out clean. Cool in pans 10 minutes; remove from pans, and
let cool completely on wire racks.
Spread Apricot Filling between layers and Fluffy White Frosting on top and
sides of cake. Sprinkle with coconut.
For Apricot Filling: Process apricots and sugar in a blender or food

processor until finely chopped. Combine apricot mixture, cornstarch, and
next 5 ingredients in a heavy saucepan. Bring to a boil over medium heat,
and cook, stirring constantly, 3 to 4 minutes or until thickened. Reduce
heat, and cook, stirring constantly, 1 minute. Gradually stir about
one-fourth of hot mixture into egg yolks; add to remaining hot mixture,
stirring constantly. Let filling cool; cover and chill 1 hour. (Makes 2
1/2 cups)
For Fluffy White Frosting: Combine first 5 ingredients in top of double

boiler. Beat at low speed with an electric mixer 30 seconds. Place over
boiling water; beat at high speed 7 minutes or until stiff peaks form.
Remove from heat. Add vanilla; beat 2 minutes or until thick enough to
spread. (Makes 4 1/4 cups)
Comments: For testing purposes only, we used Angel Flake sweetened

coconut.
Source:
Yield:
"1 cake"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 15 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 35 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
0
Vanilla Cream-Filled �clairs
Recipe By :n/a

-------- ------------ --------------------------------
1 1/3 cups water
1 package piecrust mix - (11 oz)
3 large eggs
2 egg whites
=== VANILLA PASTRY CREAM ===
2 large eggs
2 egg yolks
1/2 cup sugar
1/3 cup cornstarch
=== CHOCOLATE GLAZE ===
1 cup semisweet chocolate morsels
Bring 1 1/3 cups water to a boil in a 3-quart saucepan over medium-high

heat. Stir in piecrust mix, beating vigorously with a wooden spoon 1
minute or until mixture leaves sides of pan.
Place dough in bowl of a heavy-duty electric stand mixer; cool 5 minutes.

Beat dough at medium speed with electric mixer using paddle attachment.
Add eggs and egg whites, 1 at a time, beating until blended after each
addition. (If desired, eggs and egg whites may be added 1 at a time and
beaten vigorously with a wooden spoon instead of using the mixer.)
Spoon dough into a large heavy-duty zip-top plastic bag. (A large pastry
bag may also be used.) Cut a 1 1/2-inch opening across one corner of the
bag. Pipe 4-inch-long strips of dough 2 inches apart onto ungreased
baking sheets.
Bake at 425 degrees for 20 to 25 minutes or until puffed and golden. (Do
not underbake.) Remove from oven, and cut a small slit in side of each
�clair to allow steam to escape. Cool on wire racks.
Split �clairs using a serrated knife, starting at 1 long side without

cutting through opposite side. Pull out and discard soft dough inside.
Carefully spoon about 1/4 cup Vanilla Pastry Cream into each �clair; close
top of each �clair over filling. Top evenly with Chocolate Glaze. Chill
�clairs for 2 hours or freeze up to 1 month.
For Vanilla Pastry Cream: Whisk together first 4 ingredients in a 3-quart

saucepan. Gradually whisk in half-and-half. Cook over medium heat,
whisking constantly, until mixture comes to a boil. Cook 1 minute or
until mixture is thickened and bubbly. Remove from heat; whisk in butter
and vanilla. Cover and chill 4 hours. (Makes 3 cups)
For Chocolate Glaze: Microwave morsels and whipping cream at HIGH in a

2-cup glass measuring cup 30 seconds to 1 minute or until melted, stirring
twice. Whisk in butter until blended, and spoon immediately over
�clairs. (Makes 1 1/3 cups)
Comments: Choux paste is the French name for this tender pastry; we've
simplified it by using piecrust mix.
Peanut Butter-Chocolate �clairs: Follow recipe for Vanilla Cream-Filled

�clairs, substituting Peanut Butter Pastry Cream (see below) for Vanilla
Pastry Cream.
Banana-Chocolate �clairs: Follow recipe for Vanilla Cream-Filled �clairs,

adding 3 medium bananas, quartered lengthwise and thinly sliced, to
Vanilla Pastry Cream after chilling 4 hours.
Mocha �clairs: Follow the recipe for Vanilla Cream-Filled �clairs,

substituting Coffee Pastry Cream (see below) for Vanilla Pastry Cream.
Strawberry Cream �clairs: Follow recipe for Vanilla Cream-Filled �clairs,

substituting Grand Marnier Pastry Cream (see below) for Vanilla Pastry
Cream. Slice 1 quart strawberries, and spoon evenly into �clairs before
filling with pastry cream. Top with White Chocolate Glaze (see below);
drizzle with Chocolate Glaze.
Peanut Butter Pastry Cream: Omit 2 tablespoons butter, and stir in 1/3
cup creamy peanut butter.
Coffee Pastry Cream: Stir 1 tablespoon instant coffee granules in with

half-and-half.
Grand Marnier Pastry Cream: Omit vanilla extract, and stir in 2

tablespoons orange liqueur.
White Chocolate Glaze: Substitute 4 ounces chopped white chocolate for

semisweet chocolate morsels.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Vegetable Medley
Recipe By :n/a

-------- ------------ --------------------------------
1 package frozen corn, broccoli,
and red bell pepper - (16 oz) -- thawed
1/3 cup sour cream
1/2 cup shredded mozzarella cheese - (2 oz)
Bring soup and vegetables to a boil in a large saucepan over medium heat.
Reduce heat; cover and cook, stirring occasionally, 5 minutes or until
vegetables are tender.
Stir in sour cream, cheese, and pepper, and cook until thoroughly heated.
Comments: For Chicken-Vegetable Medley, add 2 cups chopped cooked chicken

with sour cream, cheese, and pepper.
For Ham-Vegetable Medley, add 2 cups chopped cooked ham with sour cream,
cheese, and pepper.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Vegetable Quesadillas With Fiesta Corn Salsa
Recipe By :n/a

-------- ------------ --------------------------------
2 cans corn with red and green peppers -- (15 1/4 oz ea),
drained and divided
1 small jalape�o pepper -- (optional), seeded,
and minced
3 tablespoons minced purple onion
1 small tomato -- peeled, seeded,
and diced
1 package Southwestern pinto beans and rice -- (8 oz), cooked
1 1/2 cups shredded Monterey Jack cheese with peppers -- (6 oz)
=== TOPPINGS ===
Sour cream
Chopped fresh cilantro
Stir together 1 can corn, jalape�o pepper, if desired, and next 4

ingredients. Cover and chill.
Stir together pinto beans and rice mixture and remaining 1 can corn.
Place 1/2 cup mixture on each flour tortilla; sprinkle evenly with 1/4 cup
shredded Monterey Jack cheese, and fold tortilla in half.
Cook quesadillas in a nonstick skillet coated with vegetable cooking spray

over medium-high heat about 2 minutes on each side or until cheese melts.
Serve with corn salsa and desired toppings.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Vegetable Stuffing
Recipe By :Julie Stein; Birmingham, AL

Categories : Side Dish Stuffings

-------- ------------ --------------------------------
2 carrots -- grated
3 cups crushed egg matzo
1 teaspoon salt
1/8 teaspoon poultry seasoning - (to 1/4)
Parsley sprig -- for garnish
Melt butter in a large skillet over medium-high heat; add onion, carrot,
celery, and garlic, and saut� 5 to 6 minutes or until tender. Stir in
matzo and next 3 ingredients; let cool.
Add beaten eggs, stirring mixture until well blended.
Shape mixture into a 12-inch roll on a piece of heavy-duty aluminum foil.

Fold sides of foil loosely over roll; fold ends over, and crimp to seal.
Place on a 15- by 10-inch jellyroll pan.
Bake at 350 degrees for 45 minutes. Unwrap and cut hot stuffing into
1/2-inch-thick slices. Garnish, if desired. Serve immediately.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Vegetables Bolognese
Recipe By :n/a
Categories : Main Dish Vegetables

-------- ------------ --------------------------------
1/2 cup dried tomatoes
2 medium sweet onions -- chopped
2 small zucchini -- chopped
1 medium red bell pepper -- chopped
1 cup sliced fresh mushrooms
1 jar spicy pasta sauce - (26 oz)
12 ounces penne pasta -- cooked
Stir together dried tomatoes and 1/2 cup boiling water in a bowl; let
stand 30 minutes. Drain, chop, and set aside.
Saut� onion and next 5 ingredients in hot oil in a large skillet over
medium-high heat 6 to 8 minutes or until vegetables are tender. Stir in
chopped tomato.
Stir in pasta sauce, and bring to a boil. Reduce heat; stir in basil, and
simmer, stirring occasionally, 5 minutes. Serve over hot cooked pasta.
Comments: For testing purposes only, we used Newman's Own Diavolo Sauce
for spicy pasta sauce.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Veggie Bread Bowl
Recipe By :n/a

-------- ------------ --------------------------------
4 poppy seed crusty rolls - (abt 1.7 oz ea)
1 small zucchini -- chopped
1/2 medium red bell pepper -- chopped
1/2 cup chopped fresh mushrooms
Butter-flavored cooking spray
2 cups egg substitute
3 ounces fat-free cream cheese -- diced
1/2 cup crumbled reduced-fat feta cheese - (2 oz)
1 teaspoon to 2 minced fresh dill -- (optional)
Cut off tops of rolls, reserving tops. Hollow out rolls, leaving a
1/4-inch shell in each.
Saut� onion and next 4 ingredients in a large skillet coated with cooking
spray over medium-high heat 5 to 7 minutes or until tender. Remove from
pan; set aside.
Heat skillet coated with cooking spray over medium heat; add egg
substitute and cream cheese. Cook, without stirring, until eggs begin to
set on bottom.
Draw a spatula across bottom of skillet to form large curds. Continue

cooking until eggs are thickened and moist (do not stir constantly).
Remove from heat.
Spoon evenly into rolls. Top evenly with onion mixture and feta cheese.
Sprinkle with dill, if desired. Replace tops of rolls. Serve with sliced
cantaloupe, if desired.
Per serving: Calories 284 (17% from fat); Fat 5.4g (sat 1.3); Protein
24g; Carb 34g; Fiber 1.3g; Chol 9mg; Iron 4.9mg; Sodium 822mg; Calc
157mg.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Veggie Mac-And-Cheese
Recipe By :Jenni Dise; Phoenix, AZ


-------- ------------ --------------------------------
8 ounces uncooked elbow macaroni
1 cup chopped fresh broccoli
1 cup diced yellow squash
1/2 cup diced carrots
1 small purple onion -- diced
1 jar roasted red bell peppers - (7 oz) -- drained, diced
1 teaspoon salt
1/2 cup shredded Romano cheese - (2 oz)
Cook macaroni in a Dutch oven according to package directions; drain and

set aside.
Saut� broccoli and next 4 ingredients in hot oil in Dutch oven over medium
heat 3 to 4 minutes or until tender.
Remove from heat; add macaroni, bell pepper, and next 5 ingredients,
stirring until blended. Stir in beaten eggs.
Pour mixture into a lightly greased 13- by 9-inch baking dish. Top with
tomato slices; sprinkle with breadcrumbs and Romano cheese.
Bake, covered, at 350 degrees for 15 minutes; uncover and bake 20 more
minutes or until golden. Serve warm.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Veggie Rollup
Recipe By :Shaylee Erdelbrock, age 12; Castle Rock, WA

Categories : Wraps

-------- ------------ --------------------------------
2 tablespoons cream cheese -- softened
2 teaspoons mayonnaise
1/8 teaspoon dillseeds
1/8 teaspoon dried parsley flakes
1 dash garlic powder
1 dash dried basil
1 small carrot -- diced
1 small celery rib -- diced
1 flour tortilla - (8" dia)
Stir together first 6 ingredients until blended. Stir in carrot and

celery. Spread mixture evenly on 1 side of tortilla. Roll up tightly,
jellyroll fashion; wrap in plastic wrap, and chill.
This recipe yields 1 rollup.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2

contest
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Veggie Sausage Pizzas
Recipe By :Rena P. Marshall; Rex, GA

Categories : Pizza

-------- ------------ --------------------------------
8 slices French bread/ 1" thick
1 sweet onion -- sliced
1 medium green bell pepper -- sliced
1 cup low-fat tomato-and-basil pasta sauce
1 cup shredded fat-free mozzarella cheese -- (4 oz)
1 package meatless breakfast patties - (8 oz) -- thawed, crumbled
Bake bread slices on a baking sheet at 425 degrees for 5 minutes. Set
aside.
Saut� sliced onion and bell pepper in a large nonstick skillet coated with
cooking spray over medium-high heat 5 minutes.
Spread pasta sauce evenly on one side of each bread slice. Top evenly
with mozzarella cheese, onion mixture, crumbled patties, and Parmesan
cheese.
Per serving: Calories 480 (26% from fat); Fat 14g (sat 4g, mono 3.5g,
poly 4.1g); Protein 34g; Carb 43g; Fiber 6g; Chol 14mg; Iron 4.5mg;
Sodium 1,589mg; Calc 426mg.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Waffles
Recipe By :June G. Dixon; Jacksonville, FL

Categories : Breakfast

-------- ------------ --------------------------------
2 cups biscuit mix
2 large eggs
1 cup club soda
Stir together first 3 ingredients in a large bowl; add club soda, stirring
until batter is blended.
Cook in a preheated, oiled waffle iron until golden.
This recipe yields 10 (4-inch) waffles.
Source:
Yield:
"10 waffles"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Walnut-Bourbon Balls
Recipe By :Iva Scrivener; Montgomery, TX


-------- ------------ --------------------------------
2 tablespoons bourbon -- see * Note
1/2 teaspoon salt
1 1/2 cups chopped dates
Powdered sugar
* Note: Two tablespoons milk may be substituted for bourbon.
Beat butter and 1 cup powdered sugar at medium speed with an electric
mixer until fluffy. Stir in bourbon and vanilla.
Combine flour and salt; gradually add to butter mixture beating until
blended. (Mixture will be crumbly.) Stir in dates and walnuts.
Shape dough into 1-inch balls; place on lightly greased baking sheets.
Bake at 300 degrees for 20 minutes. Remove to wire racks to cool. Roll in
powdered sugar. Store in airtight containers.
Source:
Yield:
"3 1/2 dozen"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Walnut-Cinnamon Biscotti
Recipe By :n/a

-------- ------------ --------------------------------
2/3 cup sugar
1 tablespoon instant coffee granules
1/2 teaspoon ground cinnamon - (to 3/4)
2 large eggs
1 egg white
1/2 cup chopped walnuts or pecans
Combine first 4 ingredients in a mixing bowl. Add eggs and egg white,
beating at medium speed with an electric mixer until blended. Stir in
chopped nuts. (Mixture will be crumbly.) Shape dough into a ball. Cover
dough, and chill 30 minutes.
Divide dough in half; shape each portion into an 8- by 2-inch log on

lightly greased baking sheets. Bake at 350 degrees for 25 minutes or
until firm. Let cool on baking sheets 5 minutes. Remove to wire racks to
cool.
Cut diagonally into 1/2-inch-thick slices, and place slices on baking

sheets. Bake at 350 degrees for 3 minutes; turn slices over, and bake 3
more minutes. Remove to wire racks to cool.
Comments: Twice-baked Italian biscuits, biscotti are first baked in a

loaf, then sliced and baked again.
Source:
Yield:
"2 1/2 dozen"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Warm Baked Potato Salad
Recipe By :n/a

-------- ------------ --------------------------------
6 medium baking potatoes
2 hard-cooked eggs -- chopped
1 cup mayonnaise, Light Mayonnaise
2 tablespoons spicy brown mustard
1 teaspoon garlic salt
1/2 teaspoon dried dillweed
6 pimiento-stuffed olives -- (optional), chopped
Fresh parsley -- for garnish
Bake potatoes at 400 degrees for 1 hour or until tender; cool slightly.
Remove top one-third of potatoes, cutting lengthwise; carefully scoop out

pulp, leaving shells intact. Keep shells warm.
Combine potato pulp, onion, egg, and celery in a medium bowl. Stir
together mayonnaise and next 4 ingredients; stir into potato mixture.
Spoon into potato shells. Sprinkle with olive, if desired. Garnish, if
desired. Serve immediately.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Warm Citrus Cider
Recipe By :Nora Henshaw; Okemah, OK


-------- ------------ --------------------------------
1 orange
1 lemon
1 teaspoon whole cloves
2 quarts apple cider
Cinnamon sticks -- (optional)
Cut long strips of orange and lemon rind, reserving fruit for other uses.
Insert cloves into rind strips. Cook rind strips and cider in a Dutch
oven over medium heat 5 minutes or until thoroughly heated. (Do not
boil.)
Serve with cinnamon sticks, if desired.
Source:
Yield:
"2 quarts"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
Weeknight Spaghetti Pie
Recipe By :n/a

-------- ------------ --------------------------------
7 ounces spaghetti or vermicelli -- cooked
2 teaspoons dried basil -- divided
1 large egg
1 cup ricotta cheese
1 cup sliced fresh mushrooms
6 ounces mozzarella cheese slices
Combine pasta, 1 teaspoon basil, garlic, and next 3 ingredients. Spoon

into a lightly greased 10-inch pieplate. Spread ricotta cheese over
mixture.
Cook ground beef and onion in a large skillet over medium-high heat,
stirring until meat crumbles; drain well. Stir remaining 1 teaspoon
basil, tomato sauce, and next 3 ingredients into beef mixture. Cook 5
minutes or until thoroughly heated. Spoon over ricotta cheese.
Bake at 350 degrees for 25 minutes. Top with cheese slices, and bake 5
more minutes.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Whipped Turnip Puff
Recipe By :Cissy Galloway; Alexandria, LA


-------- ------------ --------------------------------
8 medium turnips
2 cups soft breadcrumbs
2 tablespoons sugar
2 teaspoons salt
Peel turnips; cut into 1-inch cubes. Aarrange turnips in a steamer basket
over boiling water. Cover and steam 25 minutes or until tender.
Mash turnips with a potato masher; stir in eggs and remaining ingredients.
Spoon mixture into a lightly greased 11- by 7-inch baking dish. Bake
mixture at 375 degrees for 1 hour.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2
Nutr. Assoc. : 0 0 0 0 0 0 0
White Bean Chili
Recipe By :n/a
Categories : Chili

-------- ------------ --------------------------------
1 large oven bag
2 cans cannellini beans or navy beans -- (15 oz ea), undrained
1 pound skinned boned chicken breast halves -- chopped
2 cans chopped green chiles - (4 1/2 oz)
Hot sauce
Add 1 can beans to oven bag, and squeeze to mash. Add remaining beans,
broth, and next 4 ingredients to oven bag; squeeze bag to blend
ingredients. Arrange ingredients in an even layer.
Close bag with nylon tie; cut 6 (1/2-inch) slits in top of bag. Bake at
350 degrees for 40 to 45 minutes or until chicken is done. Serve with hot
sauce.
Source:
Yield:
"9 cups"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
White Bean Hummus
Recipe By :n/a

-------- ------------ --------------------------------
2 garlic cloves
1 teaspoon chopped fresh rosemary
2 cans great Northern beans - (15 1/2 oz ea) -- rinsed, drained
3 tablespoons tahini
3/4 teaspoon salt
1/4 cup olive oil
Paprika -- for garnish
Pulse garlic and rosemary in a food processor 3 or 4 times or until

minced. Add beans and next 4 ingredients; process until smooth, stopping
to scrape down sides.
Pour olive oil gradually through food chute with processor running;
process until mixture is smooth. Cover and chill 1 hour.
Garnish, if desired. Serve with crackers, sliced cucumber,

pimiento-stuffed olives, and pitted kalamata olives.
Source:
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 15 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
White Bean Spread With Creamy Cucumber Sauce
Recipe By :n/a

-------- ------------ --------------------------------
1 small cucumber -- peeled, seeded,
and chopped
1/4 teaspoon salt
3 cans navy beans - (16 oz ea) -- rinsed, drained
1 package crumbled feta cheese - (4 oz)
1/4 cup uncooked regular oats
1/2 teaspoon salt
1/2 teaspoon minced fresh rosemary
6 pita rounds -- quartered
Stir together first 4 ingredients; chill 2 hours.
Beat beans and next 5 ingredients at medium speed with an electric mixer
until blended. Spread on pita bread, and top with cucumber sauce.
Comments: Shredded lettuce may be added to this pita. No-bake cookies

and lemonade complete the cooling effect.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Wild Rice-And-Chicken Pancakes

Recipe By :n/a
Categories : Pancakes

-------- ------------ --------------------------------
1/4 cup diced red bell pepper
1/2 cup grated carrot
1 small onion -- finely chopped
2 cups biscuit mix
1 teaspoon salt
1/2 teaspoon lemon juice
3/4 cup skim milk
=== HORSERADISH CREAM ===
2 teaspoons prepared horseradish
1/2 teaspoon onion salt
1/2 teaspoon Worcestershire sauce
1 dash freshly-ground black pepper
Cook rice according to package directions; cool.
Stir together cooked rice, chopped cooked chicken, and next 9 ingredients.
Drop about 1/4 cup mixture onto a hot skillet coated with vegetable
cooking spray. Cook 3 to 4 minutes on each side or until lightly browned.
Serve with Horseradish Cream, if desired.
For Horseradish Cream: Combine all ingredients. Cover and chill 1 hour.
(Makes 1 cup)
This recipe yields 24 pancakes.
Comments: To make ahead, wrap pancakes in aluminum foil, and freeze.

Bake frozen pancakes at 350 degrees for 20 to 25 minutes. Remove foil
during the last few minutes of cooking time.
Source:
Yield:
"24 pancakes"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Wild Rice-Chicken Salad
Recipe By :n/a

-------- ------------ --------------------------------
2 packages long-grain and wild rice mix - (6.2 oz ea)
2 jars marinated artichoke quarters - (6 oz ea) -- undrained
1 medium red bell pepper -- chopped
2 celery ribs -- thinly sliced
1 can sliced ripe olives - (2 1/4 oz) -- drained
1 cup mayonnaise
1 1/2 teaspoons curry powder
Leaf lettuce
Cook rice mix according to package directions.
Drain artichoke quarters, reserving 1/2 cup liquid. Stir together rice,
artichoke, chicken, and next 4 ingredients.
Stir together artichoke liquid, mayonnaise, and curry powder; toss with
rice mixture. Cover and chill 8 hours.
Serve on leaf lettuce.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Witches' Hats
Recipe By :n/a
Halloween
-------- ------------ --------------------------------
1 tube orange or red decorating frosting -- (4.25 oz)
1 package fudge-striped shortbread cookies -- (11 1/2 oz), 32
cookies
1/2 package milk chocolate kisses - (13-oz pkg) -- unwrapped, 32
kisses
Pipe a small mound of frosting in center of each chocolate-covered cookie

bottom; press a chocolate kiss on frosting. Pipe a frosting band and bow
around base of each kiss.
Source:
Yield:
"32 cookies"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates

Southern Living Recipes

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Southern Living Recipes

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* Exported from MasterCook *

1-2-3 Blackberry Sherbet

Recipe By :Arlene P. Rogers; Louisville, KY

Amount Measure Ingredient -- Preparation Method

* Note; Two (14-ounce) packages frozen blackberries, thawed, may be

Stir together blackberries and sugar in a bowl; let stand 30 minutes.

Process blackberry mixture in a food processor or blender until smooth,

This recipe yields 1 quart.

* Exported from MasterCook *

Recipe By :Mildred Sherrer; Bay City, TX

Amount Measure Ingredient -- Preparation Method

Whisk together first 5 ingredients. Place in a shallow dish, reserving

Cook chicken in 1 teaspoon hot oil in a skillet over medium-high heat 8

Stir in marmalade and next 4 ingredients. Return chicken to skillet;

This recipe yields 4 servings.

* Exported from MasterCook *

Amount Measure Ingredient -- Preparation Method

Whisk together first 4 ingredients; chill, if desired.

Combine grapefruit, next 5 ingredients, and, if desired, avocado in a

For Sweet-and-Spicy Almonds: Stir together almonds and butter in a small

This recipe yields 10 servings.

* Exported from MasterCook *

Recipe By :Tina Hoover; Olathe, KS

Amount Measure Ingredient -- Preparation Method

Soak chopped walnuts in liqueur 4 to 6 hours. Drain, discarding liqueur.

Melt butter and chocolate in a heavy saucepan over low heat.

This recipe yields 15 brownies.

Comments: For testing purposes only, we used International Coffees Suisse

* Exported from MasterCook *

An Apple-A-Day Pork Chops

Recipe By :Mary Grace Ellis; Delmar, MD

Amount Measure Ingredient -- Preparation Method

This recipe yields 6 servings.

* Exported from MasterCook *

Anchorage Country Store Whole Wheat Bread

Recipe By :Marjorie Rosenberger Pierce; Louisville, KY

Amount Measure Ingredient -- Preparation Method

Bake at 375 degrees for 40 to 45 minutes, shielding with aluminum foil

This recipe yields 2 loaves.

* Exported from MasterCook *

Appetizer Chicken Roulades

Amount Measure Ingredient -- Preparation Method

Place chicken breasts between 2 sheets of heavy-duty plastic wrap; flatten

This recipe yields about 24 roulades.

* Exported from MasterCook *

Apple Pudding Cake

Recipe By :Barbara Hughes; Murphy, NC

Amount Measure Ingredient -- Preparation Method

Bake at 350 degrees for 30 to 35 minutes or until a cake layer forms on

This recipe yields 6 servings.

* Exported from MasterCook *

Apple-Blueberry Cream Puff Sundaes

Amount Measure Ingredient -- Preparation Method

Drop batter by 2 rounded tablespoonfuls 3 inches apart on lightly greased

Thaw escalloped apples in microwave at MEDIUM (50% power) 6 to 7 minutes.

This recipe yields 7 servings.

* Exported from MasterCook *

Apple-Oat Snack Squares

Amount Measure Ingredient -- Preparation Method

Stir together first 4 ingredients in a medium bowl; cut in butter with a

This recipe yields 16 squares.

* Exported from MasterCook *

Recipe By :The Andersons; Austin, TX